15 bean soup

15 bean soup (ham bean - Hurt's) soak beans for 8 hrs.
chopped:
carrots
celery
onion
salt
tomato paste (optional)
when everything is cooked add the package from 15 bean package.

Lentil soup (from Milly)

Lentils
carrots
onion
celery
4 bay leaves
bag of spinach
rice

Chicken-Lima beans-vegetable soup (from Milly)

Ingredients:
small chicken or chicken parts
cut up large onion
2 tbs. ready to use minced garlic
10 cut up carrots
8 cut up celery stalks
bag of large Lima beans
2 tsp. salt
4 chicken bullion (optional)
1/2 cup of pearl barely (optional)

1. Put a small chicken into a large pot and cover with water by an inch.
2. Bring to a boil, skim off any foamy crud that may float to the surface then immediately reduce heat to bring it to a simmer.
3. Add one cut up onion, 8 chopped carrots, 10 celery stalks, bag of large Lima beans, 2 tbs. minced garlic (ready to use), about 1/2 cup of pearl barley, and about 2 tsp of salt (you can always add salt to the soup later). You can also use chicken bullion.
4. Cook for about 2 hrs. (beans should be soft) covered or partially uncovered.
5. Remove the bones, skin & discard them. Cut up rest of the chicken meat & return to the soup.

Pecan pies (tassies)

Dough:
Blend then chill for 1 hr.:
6 oz. cream cheese - softened
1 cup margarine - softened
2 cups flour

Filling
Mix:
2 eggs
1 1/2 cups brown sugar
2 tbs. soft margarine
2 ts. vanilla
1/2 ts. salt
Add 1 1/2 cups chopped pecans or walnuts, then mix.

Using dough shape 4 doz. 1 inch balls & place in ungreased pans.
Press evenly in pans, then add egg mixture & top with a pecan.

Bake at 325* for 15-25 min. (until filling is set)

Apple cake from Babcia C.

Mix:
3 cups flour
1 1/3 cup sugar
1 ts. Baking powder
Add (by hand) ½ lb. margarine

In another container mix with a fork:
2 eggs
1 tbs. water
1 ts. Vanilla

Pour the egg mixture to the flour mixture adding about 2/3 cup of flour.

Spread half of the cake mixture in a greased (I use margarine) 16”x11” pan
Bake it about 10 min at 375* (the sides will be a little brown).
Spread cooked apple mixture on top of the baked dough, but do not put apples too close to the edges.

On a plastic sheet roll out a second half of the cake mixture (about 16”x11”) – you may need a little of flour so it does not stick. Now cover the apple layer with this dough. Brush top with melted butter & sprinkle with sugar.
Bake at 350* for 50 min.

Apple mixture:
4-5 lbs. pealed & coarsely chopped apples (Macintosh or Granny Smith)
½ ts. Cinnamon

(4-5 lbs. pealed & coarsely chopped apples with ½ ts. Cinnamon)

Eggplant from Milly

Slice the eggplant into 1/2-inch tick pieces (do NOT peel).
Drop them into boiling water for 1 min. Take them out & dry with a paper towel.
Dip each piece in egg then an Italian breadcrumbs.
You can fry OR bake:
a) Fry in canola oil, then put them on a paper towels
b) lay eggplants on an oiled cooking sheet, add few drops of oil on each eggplant covered & bake. Then turn it over & leave it uncovered for last few min.

1. Put fried eggplants with spaghetti sauce into a casserole, sprinkle with cheese, cover & bake at 350* for about 15-20 min.
OR
2. In a meatloaf dish 9 x 5, put layers of: spaghetti sauce, fried eggplant, & American cheese (or Mozzarella cheese). Make as many layers as you want ending with layer of spaghetti sauce with cheese on top. Cover with aluminum foil & bake for 15 min (till it bubbles) at 400*.

Seafood casserole

Place in a casserole dish:
whitefish fillets
scallops
shrimp
lobster meat
Sprinkle top with a seafood stuffing

Bake at 350* for 30 min (don't cover)