A Blast From the Past

[homecrew]

OK, right before the old message board went bye-bye, I started copying recipes just in case the archive didn't work. Well we know how well that went. Anyway, I was searching through my files last night and lo and behold, Look What I Found. These are no way complete but at least there are some of the old ones.
 
Enjoy!
 
I've never attached a word doc before so keep your fingers crossed.
 
OK, that didn't work. Can a word document be added???  Mr. Moderator ??

[wiininkwe]

Fingers still crossed, LOL.
T

[homecrew]

I suppose that I could cut and paste the whole document. It's 23 pages (I was copying like crazy right up until they went down and I only have a small portion of all that were there. What do you think? Copy the whole document or wait to see if we can attach?
 
Well according to the FAQ search it appears that this is a feature that the admin needs to allow and I guess that we do not have that turned on. So I am going to do a cut and paste. I'll start a new reply with the document to keep it just the recipes.
 
TOO MANY LETTERS!!  I can't past the whole thing so I will break it up into various replies.:swear:

[homecrew]

Hash Brown Casserole

1 32 oz Frozen Hash Brown potatoes (cubed variety)
1 1/2 stick of butter
1 Cup Sour Creme
1 1/2 C Shredded Cheese
1 Can Cream of Mushroom soup (I use whatever I have. Creme of Chicken etc)
2 Cups Crushed Corn Flakes

Empty hash browns into a 13 x 9 pan. Seperatly combine 1/2 stick softened stick of butter, soup, sour creme and cheese. Pour over potatoes. Cover with crushed corn flakes and pour remaining stick of melted butter over top. Bake in over at 350 for 1 hour. (1/2 hour if potatoes are thawed.)

Taco Dip

In a 11" x 7" pan, spread 2 eight ounce packages of cream cheese over the bottom.
Sprinkle eight ounces of shredded taco cheese on top of cr.cheese.
Then spread 2 cans of Hormel Chili(with or without beans) on top of the cheeses. Sprinkle with additional 1/2 cup of taco cheese.
Heat in 350' oven till cheese melts.
Serve warm with taco chips

Crockpot Pineapple Chicken



4 chicken breasts, boneless and skinless
pepper
paprika
20 oz. can pineapple tidbits, in juice, drained
2 tablespoons Dijon mustard
2 to 3 tablespoons soy sauce
1 clove crushed garlic

Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add garlic. Cover and cook on LOW 7-9 hours or on HIGH 3-4 hours. Easy and tasty

Savory Chicken Satay

1 enevelope Lipton Onion soup mix
1/4 c. olive or vegetable oil
2 T. firmly packed brown sugar
2 T. peanut butter
1 pound boneless, skinless chicken breasts, pounded and cut into thin strips
12 to 16 wooden skewers, soaked in water

1. In large plastic bag, combine soup mix, oil, brown sugar and peanut butter. Add chicken and toss to coat well. Close bag and marinate in the refrigerator for 30 min.

2. Remove chicken from marinade, discarding marinade. On large skewers, thread chicken, weaving back and forth.

3. Grill or broil chicken until chicken is no longer pink. Serve with your favorite dipping sauces.

BUTTERSCOTCH BROWNIE MIX IN A JAR

1/2 C. flaked coconut
3/4 C. chopped pecans
2 C. packed brown sugar
2 C. all-purpose flour
1 1/2 T. baking powder
1/4 tsp. salt
Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.

Attach this message to jar:
Butterscotch Brownies
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten, and 2 teaspoons vanilla extract.
Mix until completely blended. Spread batter into a sprayed 13 x 9-inch metal pan. Bake at 375

[homecrew]

Beef Strognoff - Crockpot

Place 1 lb. cubed stewing meat and a few handfuls each chopped onions and mushrooms in a crockpot.
Add 1 can (14 1/2 oz) beef broth
Cover and cook on LOW for 6-8 hours or High for 3-4 hours. Stir in 8 oz tub chive and onion cream cheese spread (Philadelphia) just before serving. Toss with hot, cooked pasta.

Orange Pop Chicken

[homecrew]

Macho Nacho Chicken

[homecrew]

AMARETTO CHERRY NUT BREAD

1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. soft margarine
1 C. granulated sugar
3 eggs
1/2 C. Amaretto
1 C. chopped walnuts
1 C. sour or Bing cherries, pitted, halved
(can use canned cherries)
Sift dry ingredients. Cream sugar and margarine. Add eggs. Fold in dry ingredients, Amaretto, nuts and cherries. Pour into greased 9 x 5-inch loaf pan and bake in 350

[homecrew]

SAUSAGE, APPLES & CORNBREAD PIE

3 Packages of Farmer John (or other brand) link sausage, cut up
2-4 Apples
3 Packages of Jiffy Cornbread Mix

Spray a cold 12" oven with Pam or grease with oil or shortening. Brown sausage in Dutch oven with approximately 15-18 coals on the bottom and 5-10 on the top. Drain the excess grease.

While the sausages are browning, core and slice the unpeeled apples into rings or wedges. Prepare the cornbread mix according to the directions on the package, except you can add a little bit more milk to thin the batter.

When the sausages are brown, put 2-3 layers of the apples over the sausages (sprinkle with nutmeg if desired) the pour the cornbread batter over everything. Remove the oven from the coals and put 18-20 coals on the top and 5-6 on the bottom, maintaining that number until the cornbread is golden brown and pulls away from the sides of the oven, 30-40 minutes or so. When done, remove from the coals and let stand for 5 minutes.

You can serve directly from the Dutch oven or run a table knife around the side, drop in a cardboard disk or plate, and flip over like a Pineapple Upside Down Cake.

Serve with butter, and/or warm syrup. Honey, jelly or jams can also be used as a topping.

DUTCH OVEN SORE TUMMY BREAKFAST

12-16 oz. link sausage or bacon, cut into bite size pieces
2 medium onions, sliced
4 medium potatoes, scrubbed and chunked
16 eggs, beaten
1/3 to

[homecrew]

Chicken Enchilada

[angelsmom10]

Thanks, some of them I didn't see.

[oldmoose]

WOW, thanks for posting. I saw a couple of mine in there, but now I'm hungry.

Moose

[griffsmom]

Homecrew,
 
Now I have some ideas for what I can make this weekend when we're camping in Malibu with SCCampers!  Thank you so much for posting all the recipes--you rock!!! :# :! :sombraro:

[oldmoose]

Well I have too much free time. I copied them all and re-formated. I got it down to 18 pages. I'll copy them to the CD I'll be passing out at the left coast rally next month.
Moose

[chip]

Why not convert your .doc files to .pdf and attach them.

If you don't have the capability, email the file to me and I'll convert the file.  Probably won't take five minutes.

Or maybe the reformatted, 18 page version?

email:   crosan@comcast.net

[Sltrawick]

Oh my gosh, thanks so much.  Some of them were mine and some of them are recipes that I had copied, but misplaced and now I have them again.  Thank you soooo much.

I would love to have it as an attachment or a pdf file also.  I'm about out of ink on my printer and can't print them all to keep.  But would love to have them in a file itself to keep in my documents.