Mom's granola

4 c. oatmeal
2 c. coconut
2 c. sliced almonds
2 tsp. cinnamon

Stir together

Add:
½ c. oil
⅓ c. honey (put in microwave for 30 seconds before adding)

Mix together.  Place on a greased cookie sheet and bake for 10 minutes at 350 F.  While it is baking cut 1 ½ c. dried cherries or any other dried fruit.  Stir it in and then bake for another 10 minutes.  Let cool completely before putting in an airtight container.

Allen Potato Salad

Fill stew-sized pot with potatoes.  Cover with water and bring water to a boil over high heat.  Once the water is boiling, reduce heat and boil for 30 minutes.

Once the potatoes have finished, peel and slice them.  Caution: they will be hot!

Add 1 small bottle of French dressing to the peeled and sliced potatoes.  Mix in.

Add chopped pickles, 1 dz. hard-boiled eggs (peeled and diced), and 1 jar of pimentos.  Add pickle juice, mayo, milk, salt, pepper until it tastes correctly.

Weiner Salad Bake

Boil as many potatoes as will fit in a large teflon-coated pan (stew-size).  Cover potatoes completely with water.  Bring water to a boil over high heat and then reduce heat but continue to boil potatoes for 30 minutes.

Remove potatoes (watch out they will be very hot!).  Peel and slice potatoes.

Make a white sauce.  Make about 3 c. of sauce.  (Making it in the microwave is pretty easy.)

While it is cooking, but up one package of hot dogs.  Drain one can of green beans and put green beans and hot dogs in the same bowl as the potatoes.  If desired, cut up 1/4 - 1/2 onion to mix in as well.

When the white sauce is done, add 1 c. mayo to it.  Then stir the sauce over the potato mixture.

Bake at 350 F (177 C) for 45 - 60 minutes.

Mother's Potato Salad

Fill largest pot with potatoes covered in water.  Bring water to a boil and then boil at a lower heat for about 30 minutes.  Drain, peel, and slice potatoes.

Pour 1 small bottle of French dressing over potatoes.  Chop pickles, onions, eggs (about a dozen), and 1 jar of pimentos to the potatoes.  Pour in some pickle juice, milk, and a little mayonnaise.  Add salt and pepper.  Stir, taste, and continue to add ingredients until it tastes right.

Weiner Salad Bake

Boil as many potatoes as will fit in a large pan.  They have to be covered in water.  Bring to a boil and let boil for 30 minutes at a lower heat.  Take them out, peel, and slice them.

Make a white sauce - about 3 cups.

Cut up one package of hot dogs.  Drain one can of green beans and add both hot dogs and beans to the potatoes.  Add 1/4 - 1/2 diced onion.

When white sauce is finished, add 1 c. mayo to it.  Stir white sauce over potato mixture.  Bake at 350 degrees Fahrenheit for 45 - 60 minutes.

Hot Spiced Tea

8 c. water
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6-8 cloves

Heat water.  Turn off fire and place tea bags in water.  Steep for 5 minutes.  Remove tea bags.  Stir in sugar until dissolved.  Mix the lemonade and orange juice in a separate pitcher.  Pour 1/2 the total juice into the tea (about 8 cups).  Add cinnamon and cloves and heat over very low heat.

Updated recipe (11/6/22):

8 c. water

16 tea bags (Celestial Seasonings) - I use 10-12 Citrus Sunrise & 4-6 Cinnamon Apple Spice

3 frozen juices (I like orange mango, pink lemonade, & limeade)

1 cinnamon stick

6-8 cloves

Place water in largest soup pot and bring to a boil.  Reduce heat to a simmer and add tea bags.  Allow tea bags to steep for 5-10 minutes before removing them from the water.  Add frozen juices and water as directed on can.  Add cinnamon sticks & cloves.  Allow to simmer on very low heat.  Store in refrigerator.

Sour Cream Chicken Enchiladas

2 cans cream of chicken or cream of mushroom soup
1 small carton sour cream
1 can green chiles
shredded chicken
cheddar cheese, shredded
1 dz. tortillas

Mix soup, sour cream, and green chiles together in large bowl.  Lay tortilla on dinner plate.  Place some of the creamed mixture in a line down the tortilla - off to one side of center.  Sprinkle chicken and cheese on top of cream mixture.  Roll tortilla close starting with the side containing the cream, chicken, and cheese.  Do not fold the ends in.  Once all 12 tortillas have been rolled and placed in a 9X13 inch pan, use remaining cream mixture and spread over the tortillas, covering them from view.  Sprinkle remaining cheddar cheese on top.  Place in 350 F oven and bake until warmed-through - about 30 minutes.

Can be frozen but will need longer to warm through.

Granola Bars

1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
3 1/2 c. granola mix

Butter a 9 inch square pan.  In a large saucepan combine brown sugar and corn syrup.  Cook and stir over medium heat until mixture boils.  Remove from heat and stir in peanut butter and then granola mix.  Press into pan and cool to room temperature.  Cut into rectangles.

Makes 27 bars.

Granola

5 c. oats
3/4 c. wheat germ
1 c. shredded coconut
3/4 c. sunflower seeds
1 1/2 c. chopped mixed nuts
1/2 c. sesame seeds
1 tsp. cinnamon
1/2 c. brown sugar
3/4 c. water
3/4 c. oil
1/4 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/2 tsp. vanilla

Heat oven to 300 F.  Combine and stir together oats, wheat germ, coconut, sunflower seeds, mixed nuts, sesame seeds, and cinnamon.  In a saucepan combine brown sugar, water, oil, honey, molasses, salt, and vanilla.  Heat and stir until sugars are dissolved but do NOT boil.  Pour syrup over oats and stir until coated.  Put in 2 9X13 inch pans and bake for 10 minutes.  Stir and bake for another 10 minutes.  Cool on racks and store in a cool, dry place.

Quick Cinnamon Rolls

1/2 c. oil
1/3 c. sugar
3 Tbsp. yeast
1 1/4 c. warm water
2 eggs, beaten
1 1/2 tsp. salt
5 1/4 c. sifted flour
1/4 c. butter, melted
1 1/2 Tbsp. cinnamon
1/2 c. sugar

In a large bowl mix 1/3 c. sugar, yeast, oil, with warm water until dissolved.  Cover and let stand in warm place for 15 minutes.  Yeast will grow rapidly.

Blend eggs into yeast mixture.  Add salt to sifted flour.  Gradually add to yeast mixture to make soft dough.

Knead dough for 5 minutes on lightly floured surface.  Roll dough into rectangular shape until about 1/4 inch thick.

Brush dough with melted butter.  Combine sugar and cinnamon.  Sprinkle over dough.

Carefully roll up dough and cut into 1 inch slices.  Place in 2 greased 8 X 8 rectangular pans.  Let rolls rest for 10 minutes.

Bake at 425 F for 10 - 15 minutes until golden brown.  Frost with sugar glaze while warm.


Sugar Glaze
2 c. powdered sugar
1/4 c. hot water or milk
1 tsp. butter
1/2 tsp. lemon flavoring

Mix ingredients together until well blended.  Spread over cinnamon rolls.

Hot Spiced Tea

8 c. water
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6 - 8 cloves

Heat water.  Turn off heat and place tea bags in water.  Steep for 5 minutes.  Remove tea bags.  Stir in sugar until dissolved.  Mix the lemonade and orange juice in a separate pitcher.  Pour 1/2 the total juice into tea (about 8 cups).  Add cinnamon and cloves.  Cook over very low heat.