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Free Recipes

TRY ANY OF ANNA’S FAVORITE RECIPES FOR FREE!!

Nestle Holiday Fudge (From Sister Vicky)

2 Tblsp. Butter or Margarine, 2/3 cup Undiluted Carnation Evaporated Milk, 1 1/2 cups Granulated Sugar, 1/4 tsp. salt, 2 cups (4 oz.) Miniature Marshmallows, 2 cups Nestle Semi-Sweet Chocolate Morsels (11 1/2 oz. package), 1/2 cup Chopped Pecans or Walnuts (I use Pecans), 1 tsp. Vanilla Extract

Combine butter, evaporated milk, sugar & salt in medium heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat.

Stir in marshmallows, chocolate morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted.

Pour into foil-lined 8-inch square baking pan, chill until firm. Then cut into 1 1/2-inch squares.

Variations:

Butterscotch Fudge: Substitute 2 cups (12 oz. pkg) Nestle Toll House Butterscotch flavored morsels for chocolate morsels.

Mint Fudge: Substitute 1 1/2 cups (10 oz. pkg) Nestle Toll House Mint flavored chocolate morsels for chocolate morsels.

Mamma’s Chocolate Mayonnaise Cake

1 cup mayonnaise, 1 cup sugar, 2 cups flour, 4 Tblsp. cocoa, 1 tsp. baking soda 1 cup warm water, 1 tsp. vanilla

Spray 9″x12″ rectangular cake pan with cooking spray and coat with flour. Heat oven to 350 degrees F.

Mix mayonnaise, sugar, warm water, vanilla until creamy. Mix in a separate bowl the cocoa, baking soda and flour then add to first mixture.

Bake for 35 minutes or until toothpick comes out clean. Let cool and top with your favorite chocolate frosting.

Anna’s Famous Cherry Cheese Cake

1 cup powdered sugar, 2 8-oz. pkgs. cream cheese, 1 envelope Dream Whip whipped topping mix, 1/2 tsp. vanilla, 1 large 9″ graham cracker crust, 1 30-oz. can cherry pie filling

Mix Dream Whip according to package directions and keep cool in refrigerator.

Cream together cream cheese and powdered sugar, add vanilla and mix again.

Combine Dream Whip and cream cheese mixture and pour into graham cracker crust.

Top with cherry pie filling and let set overnight in refrigerator.

GREAT FOR THANKSGIVING AND CHRISTMAS DINNERS!!

MMM!! Zucchini Bread!! Just in time for the Holidays!!

3 Large Eggs, 1 cup canola oil, 2 cups sugar, 3 cups flour, 3 tsp. vanilla, 1 tsp. salt, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 cup nuts, 1/2 cup raisins, 1/2 cup chocolate chips, 1/2 cup shredded coconut

Preheat oven to 340 degrees F.

Puree 2 cups zucchini squash in food processor. Drain and save a little juice if needed.

Beat eggs, add canola oil, sugar, zucchini, vanilla.

Sift dry ingredients together. Add remaining ingredients and liquid ingredients, blend well.

Pour into oiled and floured loaf pans and bake for 1 to 1 1/4 hours.

Makes 2 regular loaves or 5 small loaves

Quick & Easy Yeast Rolls

1 pkg. active dry yeast, 3/4 cup lukewarm water, 2 Tblsp. sugar, 2 Tblsp. vegetable oil, 1/2 tsp. salt, 1 large egg, 2 1/2-2 3/4 cup flour, Soft butter or margarine

Dissolve yeast in lukewarm water in 4 or 5-quart bowl. Add sugar, oil, salt, and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth.

Cover with clean dishtowel and place on rack over kettle of HOT water; let rise for 15 minutes. I place the kettle of hot water on the back burner of my electric stove while cooking my turkey:) The heat from the oven keeps the water hot.

Grease square pan, 9″x9″x2″ (I actually use my rectangular baking stone pan from Pampered Chef).

Stir down the batter and add 1 1/2 cups of the flour. Stir until mixed and turn onto floured board (I just do this in the large plastic bowl I use). Knead for 3 minutes. If batter is sticky, knead in 1/4 cup of flour. Rub butter or margarine on hands while working with the dough.

Divide dough into 16 pieces and shape quickly into balls. Arrange in the pan and brush the tops with butter or margarine.

Cover with the dishtowel and place on the rack over the kettle of hot water. Let rise 25 minutes.

Heat oven to 425 degrees F and bake 12 to 15 minutes or until light brown.

Remove to cooling rack and brush tops with soft butter or margarine. Serve Warm – 16 Rolls

Suzie’s Napa Cabbage Salad (From my dear friend and sister Suzie-RN/Charge Nurse I worked with for years at a hospital) Great for Potlucks and B-B-Qs

1 Head Napa Cabbage, 2 Bunches Green Onions

Slice the green portions of the cabbage leaves into shreds after cutting out the center white part of each leaf and discarding it. Chop the green onions and mix with the cabbage in a large bowl.

2 pkgs. Ramen Noodles, 1/2 container Sesame Seeds from the spice aisle in the supermarket

1 Handful sliced Almonds Sprinkle Garlic Powder to taste

Break the Ramen Noodles into small pieces with palms of your hands before opening the packages. Brown the noodles, sesame seeds, almonds and garlic powder in 2 Tblsp. vegetable oil and add to cabbage and green onions, then refrigerate in covered container.

3/4 cup Vegetable Oil, 1/2 cup Sugar, 1/4 cup Vinegar 2, Tblsp Soy Sauce

Mix well and boil for 1 minute and then refrigerate in covered container.

Just prior to your function, mix the above together in the large bowl, toss and enjoy!

Spicy French Fry Seasoning (I use this for lots of dishes)

You will need a 6 to 8-oz. metal salt shaker. Fill it half-way with salt and add the following ingredients and mix well:

2 Tblsp. Fine-Ground Black Pepper, 2 Tblsp. Pure Granulated Garlic, 1 Tblsp. Onion Powder, 1 Tblsp. Cayenne Pepper

Anna’s Very Own Hot Chili Salsa!!

Use a food processor to grind 2 medium pork chops (they grind easier if they are partially frozen and cut into medium-sized chunks, and shred 1 large peeled potato into hashbrowns.

Fry the pork and hashbrowns in a large 5-quart kettle with 3 to 4 Tblsp. olive oil, 2 Tblsp. minced garlic, 1 Tblsp. garlic salt with parsley, 1 tsp. Accent, 1 Tblsp. cayenne pepper until brown and crisp.

Chop: 1 large and 1 medium Onion, 4 large serving spoons green Jalapeno peppers or to suit your taste.

Add this to the browned pork and hashbrowns with 1 15-oz. can of tomato sauce and 1/3 can of water.

Stir and bring to a boil over high heat.

Add : 6 15-oz. cans of diced tomatoes, add 1/3 to 1/2 can of water for each can of tomatoes.

Bring to a boil and reduce heat to simmer for 3 to 4 hours.

Pour into quart fruit jars and seal. Great for dipping or adding to nachos or just about anything :).

My Sweetie’s Best Ever, Yummy Spaghetti Sauce

1 #10 can tomato sauce, 1 to 1 1/2 lbs. hamburger, 2 Tblsp. Italian Seasoning Mix, 2 Tblsp. Chili Powder, 1 Tblsp. Onion Powder, 4 Tblsp. garlic powder or Granulated Garlic, 1 tsp. sugar, 1 tsp. Celery Salt

Pour the #10 can of tomato sauce into a large crockpot. Brown the hamburger and add the seasonings to it. Cook on high until it comes to a good boil. Reduce heat to low and cook for 12 to 24 hours.

Anna’s Spicy (of Course) B-B-Q Sauce

4 15-oz. cans tomato sauce, 1 1/2 cups distilled white vinegar, 10 Tblsp. packed brown sugar, 7 Tblsp. Lea & Perrins Worcestershire Sauce, 6 medium-sized garlic cloves, 1 medium white onion, 3 Tblsp. “Red Hot” hot sauce, 1 Tblsp. garlic salt

Pour tomato sauce into large crockpot. Add distilled white vinegar, brown sugar, Lea & Perrins, Hot Sauce, and garlic salt.

Chop the onion and put into blender or food processor with galic cloves and run on liquify. Add to ingredients in the crockpot. Cook on high heat until a good boil. Lower heat to low and cook 4 to 6 hours.

Sure to win any contest!

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