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Recipes


Do you have a favorite family recipe you'd like to share?  Times were hard back then and Grandma made do with what she had on hand and usually came up with something simple yet scrumptious.  Or maybe you have a newer one that draws raves each time you make it.  E-mail them to me at janiebee45@hotmail.com and I'll see that they get posted for you.  Do you dare let Granny's secret out?



Cream Cheese Pumpkin Pie
Submitted by DeAnn

Ingredients:
4 oz. Cream Cheese
1 Tbsp. Milk
1 Tbsp. Sugar
1-1/2 cups thawed Cool Whip
1 prepared graham cracker crumb crust
1 Cup Milk
1 Can (16oz.) Pumpkin
2 Pkg. (4-serving size each)  Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger

Preparation:
MIX: cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.  Stir in whipped topping.  Spread on bottom of crust.
POUR: 1 cup cold milk into bowl.  Add pumpkin, pudding mix and spices.  Beat with wire whisk 2 minutes or until well blended.  (Mixture will be thick)  Spread over cream cheese layer.
REFRIGERATE: 4 hours or until set. Garnish with additional whipped topping, if desired.  Store leftover pie in refrigerator
.
 


Beef Corn Dandy
Submitted by Shannon Koontz

Ingredients:
1lb ground beef
1 can corn
1 can peeled tomatoes
velveta cheese cubed
 
Brown ground beef and drain, drain and add corn, drain tomatoes and put in a bowl. Mush the tomatoes (using your hands works the best) then add tomatoes to the corn and beef. Add as much cheese as you like - my family likes a lot. Simmer until cheese is melted and serve with butter bread (corn bread is also good with this).  Other vegetables could also be added as you like but this is the basics.
*Note from Shannon: This may not look to pretty in the pan but it is so GOOD!
This recipe is from my great aunt in Texas and works really good on a tight budget.


Pecan Pie
Submitted by Margaret Fox

4 eggs, beaten
1 cup brown sugar
1/2 cup melted butter
1 tsp. vanilla
1 1/2 cups blue label Karo syrup
Beat all together and add 1/2 cup broken pecans.  Bake at 350 degrees for about 40 minutes.

*Editor's Note: This recipe belonged to Margaret's great-grandmother Annie Elizabeth (Null) Organ.  Margaret says you MUST use the Karo syrup with the blue label to get the true flavor of Annie's  pecan pie.  Can't wait to try it!
 


Biscuit S'mores
Submitted by DeAnn

1 can regular biscuits
Flatten out the biscuts
Put half a marshmallow & a piece of Hershey's chocolate in center
Then fold it halfway & seal it
Deep-fry - it only takes a couple of minutes
Sprinkle with powdered sugar
*Editor's note: DeAnn says her grandparents always made these when they went camping instead of using graham crackers  - quick, easy & cheap.
The recipe is from her Mamaw & Papaw, Glenn & Louise Wright.
 


MAMMY'S COCONUT CAKE
Submitted by Tim

Bake French Vanilla Cake Mix as directed.
When cake is done stick holes in cake with fork.
Mix:
1 1/2 cups milk
2/3 cup sugar
1/2 cup coconut
Bring to boil and turn off. Then add 1/2 of large can of cream of coconut.
Mix real good. Pour mixture over cake while still warm then let cake completely cool.
Then stir rest of can of cream of coconut into 1 -  8 oz.box of cool whip and frost cake.
Mix 1/4 cup sugar with about 8oz.of thawed frozen coconut and sprinkle over cake. 
 KEEP REFRIGERATED
*Editor's Note: This sounds yummy!
 


Make-Ahead Meatballs

Submitted by Paula Dye

4 eggs
2 cups dry bread crumbs
1.2 cup finely chopped onion
1 Tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef
In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-inch balls, about 12 dozen. Place in a sigle layers in ungreased 15-in. x10-inx1-in. baking pans. Bake at 400 degree for about 10-15 minutes or until no longer pink, turning often.; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).
 


FROSTED BANANA BARS
Submitted by Paula Dye
 
1/2 cup butter or margarine, softened
1-1/2 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar
 
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt: gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-in.x10-in.1-in. baking pan. Bake at 350 degree for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. frost bars. Store in the refrigerator. Yeild 3-4 dozen
*Editor's Note:   These are two of Paula's favorite recipes - enjoy!


Swedish Meat Balls
A Swedish National Dish
Submitted by Melody

Ingredients:  (Serves 4)
1/2 cup bread crumbs
1/2 cup milk
1 small onion 1 lb ground meat (mixture of beef and pork)
1 egg
salt and pepper

Procedure:
Mix bread crumbs and milk. Let it swell for about 10 minutes.
Mince the onion and fry it until soft.
Mix all the ingredients.
Form into small balls with your hands. This is easier to do with wet hands.  The size of the balls can vary a little, but a cherry is too small and a ping-pong ball is too big.
Fry the balls in butter in a frying pan (medium hot) for about 5 minutes. Turn them around to get them fried on all sides. The balls get dark brown. 
Notes from Melody:  It's a little bit tricky to get the balls round. Don't put all the meatballs in the frying pan at once.
This is a traditional Swedish recipe. It is served at the smorgasbord and also at Christmas in Swedish homes (as one of many dishes). It can also be served with brown sauce, potatoes and lingonberry jam at lunch or dinner. Kids love the meatballs with pasta.
 


Meatballs
Submitted by Melody

Ingredients:
1 Egg
1/4 cup milk
1 pound ground beef
1/4 cup dry cream of wheat cereal
1/4 cup minced onion
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
1 tablespoon chopped fresh parsley
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well.  Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
Bake at 350 degrees F (175 degrees C) for about 20 minutes.
Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish.  In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.
 

 
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