Wednesday, December 17, 2008

Grammy Littlefield’s Molasses Cookies

Here's a family favorite and holiday tradition to make that isn't too sweet.

Mix thoroughly…
1/3 c. shortening
1 c. brown sugar
1 ½ c. dark molasses

Stir in…
2/3 c. cold water

Sift together, then add to above…
6 c. flour
2 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 tsp allspice
1 tsp ground ginger
1 tsp cinnamon

Chill dough for 1 hr (cold all the way through). Roll out ½ inch thick, cut out, place on parchment, and bake 350° for 15 min.

Thursday, December 4, 2008

Tuna Casserole

Thanks to GTU I loved this recipe last night! LOL!

Tuna Noodle Casserole with Sour Cream Sauce

8 servings

3 cups uncooked egg noodles or other pasta
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1/3 to 1/2 cup milk (see Note)
1/2 cup mayonnaise
1 (15-ounce) can corn, drained, or 1 cup frozen peas
2 cups shredded Cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

3/4 cup soft white or wheat bread crumbs
1 tablespoon butter, melted
or 3/4 cup crushed potato chips
or 3/4 cup french fried onions

Preheat the oven to 350 degrees and grease a 9 x 13-inch baking dish. Cook the noodles according to package directions. Meanwhile, heat the soup, sour cream, milk, and mayonnaise in a medium saucepan over low heat. Stir to combine. Mix in the tuna, corn or peas, 1 cup of the cheese, salt, pepper, and lemon juice. Stir until heated through. When the noodles are cooked, drain them and put them back in the pot.

Add the tuna mixture. Mix, and pour into the prepared baking dish. Bake 20 minutes. Sprinkle the remaining 1 cup cheese on the casserole and top with the topping of your choice. Bake 10 to 15 more minutes. Serve with a green salad and corn bread.

Note: Add more or less milk to make the sauce the desired consistency.