Pumpkin Cake

1 package cake mix, yellow or white (set aside 1 cup)

1 cube butter, melted

1 egg

Mix above ingredients together.  Press into a greased and floured 9x13 pan.

1 1/2 C pumpkin

2 eggs

3/4 C sugar

1 C milk

1 tsp cinnamon

1/2 tsp salt

1/4 tsp cloves

1/3 tsp ginger

Mix above ingredients well.  Pour over cake mixture.

1 C cake mix

1/4 C butter

Cut above ingredients together like a pie crust.  Crumble over top.  Bake at 325 for 1 hour.

Great Grandma Hurst's Piecrust

2 C flour
3/4 C shortening
6-7 T ice water
3/4 tsp salt

Mix flour and salt. Cut in shortening. Add water gradually until dough can be pressed together. Roll out. Bake two crust fruit pie 450 for 15 min, then 350 until brown (about 25 min). One crust, 350 for
15 min.

Makes 3 crusts, about 20 tart shells.

Great grandma Hurst gave me this recipe when Patty, Jaylene and I visited her and great grandpa one summer.

Grandma Hurst's Meat Loaf

1 lb. ground beef
1/4 tsp. pepper
2/3 C. canned milk
1/2 tsp. salt
1/3 C. ketchup
chopped onion
1/2 C. rolled oats

Mix and bake in a loaf pan at 300 degrees for 1 hour.
This is mom's recipe for meatloaf and I really love it.

Aunt Irene's Baked Beans

1/4 tsp onion salt
1/2 C brown sugar
1/4 C ketchup
1 31 oz. can of Hunt's Pork & Beans

Bake at 350 degrees for 30 minutes or until bubbly.

Aunt Irene used to make these baked beans all of the time for picnics and she shared the recipe with me years ago.

Easy Microwave Fudge

1½ sticks margarine or butter
3 C. sugar
1 5-oz. can evaporated milk (2/3 C.)
1 bag (12 oz.) semi-sweet chocolate chips
1 t. vanilla
1 7-oz. jar Marshmallow Crème  
chopped nuts, optional

1. In large GLASS bowl (4 qt. or larger), melt margarine in microwave on HIGH for ONE minute. 

2. Add sugar and evaporated milk and stir. 

3. Microwave 3 minutes, then stir. 

4. Microwave 2 minutes, then stir. 

5. Microwave 3 minutes, then stir.

6. Microwave 2½ minutes and remove. 

7. Stir in chips, vanilla and marshmallow crème.  Add chopped nuts, if desired.  Stir together. 

8. Pour into prepared lightly greased 9x9x2 inch pan. 

9. Cool and refrigerate overnight in air tight container.

Taco Salad

MEAT MIXTURE:  In a large skillet, cook 2 lbs. ground beef over medium heat and drain.  Stir in 2 envelopes taco seasoning MINUS 2 T. FOR DRESSING BELOW.

DRESSING:  In a small bowl, combine the following:

·         2 bottles (8 ounces) Thousand Island salad dressing

·         4 T. taco sauce (I made it without this.)

·         2 T. taco seasoning

TOPPINGS:

·         2 cans (16 ounces) kidney beans, rinsed and drained

·         2 pkgs. (7½ ounces) tortilla chips, crushed

·         2 med. heads iceberg lettuce, torn

·         8 med. tomatoes, diced

·         4 cups shredded cheddar cheese

·         2 bunches onion, chopped (I used green onion)

·         Salsa

·         Sour Cream

Optional:

·         Olives

·         Avocado

Oven Stew

Spread evenly over bottom of roasting pan 1½ lbs. stew meat, cubed.  Add 1 large onion, carrots, celery and potatoes, cut in chunks.  Mix together 2 t. salt, 1 T. sugar and 2 T. tapioca.  Sprinkle over above.  Drizzle not quite 1 quart of tomato juice over all.  Cover and bake 5 hours at 250°.  (Can be started at 350° then reduced after ½ hour to 250° for 3½ hours).

NOTE:  This recipe came from the Bountiful Harvest book.  I like a lot of vegetables in my stew, so when I make it I use 2 cans each beans, peas, carrots and corn.  I dump entire can of vegetables and water over the meat, onion and potatoes.  I then use tomato soup or tomato sauce (I don’t always have tomato juice) mixed with the tapioca in a blender so it doesn’t clump.