Aunt Ellen Trueax's Dried Beef Casserole

                                                                    
I was never sure that this was something that Bob would eat, though I do think some of the kids would have possibly liked this. I have a similar recipe I used to make occasionally that used corned beef in a can, uncooked noodles, and cream of chicken soup. I will post that recipe at a later date.

Aunt Ellen Trueax's Dried Beef Casserole
                                                  Preheat oven 350 degrees
1 cup macaroni, uncooked
1 can (10 3/4 oz) cream of mushroom soup, undiluted*
1/2 cup milk
1 cup shredded Cheddar cheese*
3 Tbls chopped onion
4-5 oz dried beef, rinsed and cut into small pieces*
2 boiled eggs, peeled and diced

Cook macaroni in salted water till done.
Blend together soup and milk, then mix into macaroni.
Stir in other ingredients and blend well.
Pour into a lightly greased 1 1/2 quart casserole dish.
Cook at 350 till hot and bubbly, about 30 minutes.
Let sit 5 minutes before serving.
Serves 4-6.

Tips:
*You could make your own mushroom soup and use without added milk.
*Any cheese can be used.
*Dried beef comes in pouches or a jar. If you use the dried beef from
  refrigerated case, then you would not have to rinse.
 

Aunt Ellen Trueax's Hamburger Casserole

                               

My home-canned stewed tomatoes

                                                                              
I never made this as I knew it was not something Bob would have eaten as he is not a huge fan of casseroles, but I also am not a fan of tomato soup from cans. However, this would be a good and easy recipe for those of you who do like to make items from tomato soup. I have had a very similar recipe made with tomato sauce and it was quite good.
I do know this is a recipe that Ellen made once in awhile for her and Dick to enjoy. On the top of the recipe card she had written 'Very good', and so I must believe she was right!

Aunt Ellen Trueax's Hamburger Casserole
                                                      Preheat oven 350 degrees
2 large potatoes, sliced thin
2-3 carrots, sliced thin
1 cup peas (frozen or fresh)
1 large onion, diced
2 stalks celery, sliced thin
1 1/2 lbs. ground beef, cooked and drained
1/4 cup ketchup
1 (10 3/4 oz) can tomato soup*
1 soup can water

Place layers of vegetables in order given into a large casserole pan.
Place cooked ground beef over top.
Mix ketchup, soup, and water together, then pour over top of casserole.
Bake at 350 degree oven for 40-45 minutes, till vegetables are soft and casserole is hot and bubbly.
Do not allow to go dry; add more water, if needed.

*You can use tomato sauce instead of soup.
*You could also add a can of diced tomatoes, such as home-canned stewed tomatoes to casserole.
*You could also add mushrooms, green pepper, and some garlic to this.




 

Aunt Ellen Trueax's Tropical Dream Cake

                                                                            
At the risk of sounding prudish, I didn't really like the name of this recipe as my aunt had it written out on her card (which I still have). I've had a couple of other recipes that were way different from this one, but which had the same moniker, and so I changed the name of the recipe to something more innocuous. In searching for a similar recipe, I came across an almost identical recipe from Kraft, the only difference was the flavor of the pudding mix and there were no bananas. I will add the alteration in the tips section below, otherwise, it is almost the same recipe. The Kraft recipe name was almost identical to what I'd dubbed this recipe! I was not trying to infringe, but the name just seemed right.
This cake is delicious and refreshing. It is also very rich! I will most definitely have to make it for the next time I get together with my in-laws as I think they would love this. My mother-in-law would love this for certain, but since she is celiac she won't be able to eat any, which is a shame.
This has a very tropical and creamy texture that is sure to please.

Aunt Ellen Trueax's Tropical Dream Cake

1 pkg. yellow cake mix with pudding in the mix*
1 cup sugar
1 (20 oz) can crushed pineapple in juice, undrained
1 large box instant vanilla pudding mix*
3-4 bananas*
1 (8oz) Cool Whip, thawed*
1 cup flaked coconut
1/2 cup pecans, chopped

Bake according to directions on box in a 13"x9" pan.
While cake is baking, combine sugar and pineapple in a 2 quart pan; bring to a boil and cook for 5 minutes. Pour hot mixture over cake; cool completely.
Prepare pudding mix as directed on box, then pour evenly over cooled cake.
Slice bananas lengthwise and lay on pudding mix.
Cover top with Cool Whip, the sprinkle on coconut and then pecans.
Chill overnight before serving.
Makes 24 servings.
Refrigerate any leftovers.

Tips:
*You can make your own yellow cake from scratch, just make sure it is a moist cake.
*You can substitute lemon flavor for the vanilla.
*The Kraft recipe uses the small size box of pudding mix~so make your choice.
*You can also make your own pudding, if so desired, but make ahead of time so it will be cooled.
*To help keep bananas from browning, dip bananas in some lemon juice or pineapple juice after
   slicing.
*I do not know of a healthier version of whipped topping, at this time.

 

Aunt Ellen Trueax's Peanut Butter Bread

                                         
                                                                     
I know I should have made this for the kids when they were small, but I am not a huge fan of peanut butter as some are, but just the same, I plan to make this for the holidays this year and see what we've been missing! Maybe I will be sorry I hadn't made this sooner.

Aunt Ellen Trueax's Peanut Butter Bread
                                                  oven 350 degrees
2 cups unbleached flour*
2 tsp baking powder*
1/2 cup sugar
3/4 cup peanut butter
1 cup milk
1 egg, beaten

Combine flour, baking powder and sugar. Cut in peanut butter with a fork. Add beaten egg and milk. Stir to moisten. Pour into a well-greased 9"x5"x3" loaf pan. Bake at 350 degrees for 45-60 minutes, till toothpick comes out clean. Let sit in pan for 10 minutes before inverting onto cooling rack. Turn right side up and cool completely. Once cooled, wrap tight and allow to sit 8 hours or overnight before slicing. You can serve this will your favorite jam and milk for a snack.

*You can use half unbleached flour and half whole wheat flour.
*Use an aluminum-free baking powder.


 

Aunt Ellen Trueax's Pineapple Nut Bread

                                                                          

I forgot I had some of Aunt Ellen's recipes she'd sent me over the years or I would have added these before mine. Ellen was married to grandma Matheson's brother, Dick. Ellen was from near Dayton, Ohio, and she and Dick lived in/around Dayton for years before retiring to Seminole, Florida. Dick died in July 1997, and Ellen died last year (2011).
Dick had been in WWII, enjoyed doing crafts, and they were childless, by choice. Other than this, I don't know what either one did for a living, where they attended church, though I do believe I remember Ellen telling me she went to a Methodist church, or much else about who they were. I know my dad could fill in many blanks, if I but ask him, and perhaps I will and then add those memories to some other recipes I will post. I might have 5-6 recipes she sent me over the years.
I never met either one until one day in 1992 when grandpa called me up and told me they were at his house, and would I like to come over to meet them. I loaded kids in the truck and drove the 20 minutes from the farmhouse to grandpa's and got to meet some very nice people! Cousin Mike was also there as he'd come over when grandpa had called him.
Though they were my great aunt and uncle, I barely knew either one. After I got to meet them, I kept in contact with Ellen by mail a few times per year. She'd write and sometimes send a recipe or two. In February of 1997, dad, Kym, Alice and I traveled to Florida to see my other brother and sister. My brother lived in Largo at the time, which is a suburb of Tampa. Dick and Ellen being in Seminole, were also in a suburb of Tampa, and so we stopped over to visit with them. What sweet and kind people they were! I am so glad I got to know them, though ever so briefly
Though Ellen sent me a few recipes over the years, this is the only one I've tried, and it's been quite a few years since I made it. I remember it was moist, but perhaps not something that appealed to everyone. I am not saying this is bad, but I think you must really like pineapple. Again, it's been so many years ago since I've tried this that my memory is failing me on it.
I think perhaps I will make some of this for Christmas this year in honor of my aunt Ellen. It will make nice gifts, something a little out of the ordinary, and I will think about her as I make it.

Aunt Ellen Trueax's Pineapple Nut Bread

2 cups unbleached flour*
3 tsp. baking powder
1/2 cup sugar
2 eggs, well-beaten
1 cup milk*
1/3 cup real butter, melted and cooled some
1 cup (8 oz can) undrained crushed pineapple in juice
1/2 cup chopped nuts, optional*
                                                                      Oven 350 degrees
Sift flour, baking powder, and sugar; set aside.
Mix eggs with milk, then add cooled butter.
Add pineapple and nuts to egg mixture, then stir in flour mixture, stirring just enough to moisten.
Pour into a well-greased 9"x5" loaf pan. Bake at 350 degrees for 1 hour, or till tests clean with a
toothpick. Allow to cool for 10 minutes in pan, invert onto wire rack and put right side up, then allow to cool completely. Wrap well and let sit to ripen for 8 hours or overnight before slicing. Best if cut when 1-2 days old. This will freeze well for up to 2 months. Makes 1 loaf.

The following would be delicious on this bread or other quick breads! I did not get this from Ellen, but came across this years ago and had it on zucchini bread, which was good! You can sub the ginger out with a bit of cinnamon or nutmeg, if you don't like ginger.

Pineapple cream cheese:

4 oz cream cheese, softened to room temperature
4 oz. crushed pineapple in juice
1 tsp. dried ginger

Combine all ingredients, serve with pineapple bread or other quick breads. Keep any leftovers in the refrigerator. Pull out about 30 minutes before you want to use in order to allow the cheese to warm some for a better flavor.

*You could use half unbleached flour and half whole wheat flour.
*I've often thought to use pineapple juice instead of milk.
*You can use walnuts, pecans, or macadamia nuts, which would give this a more Hawaiian feel.
*You could add a 1/2 cup of flaked coconut to this bread for a more tropical taste.



 

Dutch Oven Bean Dinner

                                   
                                                                        

I got this recipe from a woman whom I used to go to church with back in the 1980's and 90's. She used to bring this to our church suppers and she also had it printed in one of our church cook books.
This is really good meal to make to take for pot lucks, tail-gating parties, or just to make and eat on a cool day. I've had other versions of this dish, but this one is the best I've ever had, which I think is due to the addition of some liquid smoke flavoring that elevates the taste above the others. Other recipes I've had are bland-tasting and do not measure up to the taste of this one. This recipe can be eaten 'as is' as a side dish, or used over rice.
Many people like it because it uses such a small amount of meat. I once sent this recipe in to a magazine where it was published, and the responses I recieved were very favorable. Wish I could remember which magazine, but since it was over 15 years ago, I just can't remember. I've submitted recipes to many places such as the local newspaper for their Food Section, in recipe contests, and to magazines, so that is why I can't remember which one, though I know it was a magazine. Regardless, this is a good and easy recipe to make for any occasion. A side of my homemade Yankee Cornbread would also help to round this out.
This recipe is an older one and so the sizes of the cans are a tad bigger than what you will find today as the manufacturers have made their products smaller, but you can use 14-15 oz cans in their place.

Dutch Oven Bean Dinner

1 pound ground beef*
3/4 lb bacon, cut in small pieces
1 cup onion, chopped
1 (16 oz) kidney beans, drained
1 (16 oz) Lima or Butter beans, drained
4 (16 oz) cans pork n' beans
1 cup ketchup*
1/4 cup brown sugar*
3 Tbls. white vinegar
1 Tbls. Liquid smoke
Real Sea Salt and pepper, to taste

Brown ground beef in skillet, drain and put in crock pot.
Brown bacon and onions; drain.
Add bacons, onions, and all remaining ingredients to crock pot.
Stir together well.
Cover and cook on low for 4-9 hours.
Great over rice.

*Grass-fed beef is best.
*Make sure your ketchup os high fructose corn syrup-free.
*Organic brown sugar would be best.

Lori's Peanut Butter Cookies

                                                                       

I don't remember where I got this recipe, though I do believe I got it and revised it some from an old neighbor/friend of mine named Stella. This would have been back in the mid-1980's. I've had a lot of peanut butter cookies, but I really like these. I have made these most every year for Christmas as my husband and kids love these. I've made several thousand of these over the years and froze them in the freezer for gift giving at Christmas, but they are good anytime of the year and would be a nice dessert from home to send to school with your kids. No preservatives, no high fructose corn syrup, and no trans-fat when made with palm shortening. I know sugary treats are not exactly the highest nutrition-wise, but everyone indulges occasionally, and these are worth an occasional indulgence. Get the kids involved and make it a baking day at your house!
When I bake these again I will take a picture, but till then.....

Lori's Peanut Butter Cookies
                                                       Preheat oven to 350 degrees

3/4 cup shortening (I use organic palm shortening)
3/4 cup brown sugar, packed*
3/4 cup sugar*
2 large eggs, slightly beaten*
1 cup peanut butter*
2 1/2 cups flour, scant*
1 tsp. baking soda
1/2 tsp. salt*

In large bowl, cream shortening with both sugars till light and fluffy. Add eggs; beat well. Blend in peanut butter till well mixed.
In medium bowl, combine sifted flour, baking soda, and salt, if used. Add to batter and blend well.
Roll dough into one-inch balls. (Use lightly floured hands~powdered sugar works well.)
Place 2 inches apart on ungreased cookie sheets.
Flatten with tines of a fork that has been dipped in flour and make a criss~cross pattern.
Bake at 350 degrees for 9-10 minutes. Allow cookies to set up for a minute before transferring to wire racks to cool. Store in tightly~covered containers. Freezes well. Makes about 4 dozen cookies.

Tips:
*You can use an organic sugar instead of conventional.
*Rapadura or Sucanat can be used in place of regular sugar.
*I try to always use farm fresh eggs directly from a farm.
*I use either Skippy or Jif 'Natural' peanut butters. You can use any natural peanut butter.
*You can use creamy or chunky, it is your choice.
*Do not pack your flour or you will have dry cookies. When I measure the flour, I leave some out.
*I almost never bake with salt so the choice is yours.