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Reunions School

If you have any great "family" appetizer or snack recipes, please send 'em my way :) Karen Zach


"Apple Dip"

A very addicting apple dip. Ingredients: 2 8-oz. pkgs cream cheese 1 cup brown sugar 1/2 to 1 cup of Smuckers carmel ice cream topping 1/2 bag slivered almonds (I used a cup of finely diced roasted almonds) Directions: Mix all ingredients together and enjoy!

Thanks to Beth Rasmussen for these great recipe - yum :) Beth received this from one of her High cousins, Rowena. She says it's very addicting.

This is one a niece gave me. I haven't actually tried it yet. Beth

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"Ziploc Omelets"

This works great !!! Good when you're alone or when all your family is together. Best feature is that no one has to wait for their special omelet !!! Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. -

Crack 2 eggs (large or extra-large) into the quart size Ziploc bag (not more than 2) Shake to combine them.

- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. -

Each guest adds prepared ingredients of choice to their bag and shake. - Make sure to get the air out of the bag and zip it up.

- Place the bags into rolling, boiling water for exactly 13 minutes

You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

- Open the bags and the omelet will roll out easily.

Be prepared for everyone to be amazed.

- Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you have a nice omlette for a quick breakfast!!!

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"Crock Pot Candy"

From Beth: My niece Donna Powell sent this one to me, I think!

Description: If you like chocolate covered peanuts you need to try this recipe. Ingredients: 16 oz dry roasted peanuts 16 oz container unsalted peanuts 12 oz chocolate chips 1 German chocolate bar 2 pounds white almond bark

Directions: Place all ingredients in crockpot.Turn to low and cook for two hours. Do not lift lid. Let cool slightly, stir until cool enough to drop on waxed paper. Preparation Time: 20 minutes


"Karen's Bread Pudding"

This recipe is probably my pride & joy. MANY years ago, my husband and I visited the Amish settlement near Arthur, Illinois. He ate some bread pudding that he absolutely LOVED. In the restaurant, we asked if they had the recipe -- they said it would be in the Amish cookbook in the gift store. Low and behold, there were 5 Amish cookbooks -- one didn't have a bread pudding recipe; one we eliminated via the topping; so we only had to purchase 3. A couple of these had several recipes, so when we got home, I made several batches of bread pudding and NONE were the one he had tasted. After several years of mixing, matching and creating, I finally got it to his taste -- see if you like it -- I don't particularly like bread pudding, but this IS good! Oh, that's why I gave it my name -- I figured after all that, it deserved my name, or vice versa -- I deserved to name it - ha! Karen Z

1 pt. Bread crumbs
1 C. Sugar
1 qt. Warm Milk
4 Eggs
1 T. Butter
1 C. Raisins
Cinnamon to taste ( about 1 tsp., I'd guess although I tend to get cinnamon happy :)

350 degrees for 70-80 minutes. Pour sauce over hot pudding.

"Sauce"

1/4 C. Brown Sugar
1/4 C. Granulated Sugar
1 T. Flour
1/2 C. Water

Cook until clear; then add:

2 T. Butter
1/2 tsp. Vanilla

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"Apple Pancakes"

I think this recipe came from the cookbook I got for my wedding shower (Better Homes & Gardens), but I've made it for so many years, I'm not positive of the origin. It was a BIG hit with my son's friends when they were teenagers. It makes quite a few so it's good for a group, but the pancakes are also good with butter and microwaved for the next day or two afterwards, so don't worry about having leftovers (you probably won't anyway, especially if you use Mrs. Butterworth's syrup -- that was a MUST for us). I served this to several of my son, Jay's Boy Scout friends, high school buddies and Wabash College Delta Tau Delta pals. Daughter, Suzie likes them, too, but was never quite as wild about them as the son. Karen Z

2 C. Sifted All-Purpose Flour
2 T. Sugar
4 tsp. Baking Powder
1 tsp. Salt

Sift together dry ingredients in a fairly large bowl.

Combine 2 well-beaten Egg yolks and 2 C. Milk in a small bowl.
Pour into dry ingredients; stir well.

Stir in

1 T. Butter, melted
1 C. Finely Chopped Apples and
2 Stiff-Beaten Egg Whites.

Let batter stand a few minutes until it's bubbly. Bake on hot griddle (375 degrees, at least). I usually doubled the recipe, as I said -- I liked the leftovers warmed up -- saved me cooking breakfast two days in a row. Karen Z

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"Shrimp Pizza Appetizer"

This is an ABSOLUTE MUST at the Zach Christmas. It is quite different and will be a BIG hit wherever you take it. Jim's sister, Barb usually brings it, but this year, I got the honors! Karen Z

Cream Cheese (8-oz)

spread in large pizza type plate.

Add:
1 Jar (Heinz) Chili Sauce
4-5 Chopped Onions
1 Chopped Green Pepper
6-oz. Pkg. Frozen Baby Shrimp (thawed, and drained)
8-oz. Mozarella Cheese.

Use Tostito chips to scoop the appetizer. YUM!!!

Some hints: I also use a jar of Cocktail sauce. The finer the onions and peppers are chopped, the better and I drain the shrimp big-time before placing on it (otherwise, it's very watery).

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"Best Ever Punch"

I got this recipe from one of my children's 6th grade cookbooks. It was by Janet Mitchell Fruits, whose parents were my dad's favorite folks on his rural mail route. At EVERY occassion, my children ORDERED "Best Ever Punch." I always use Raspberry koolaid! One thing about this recipe -- you can't get enough of it -- which reminds me of a story.

I made this for the 25th anniversary party of some very good friends (Nancy & Frank Powers). It was EXTREMELY hot that day and the air conditioning was out in the church social room where the party was held. I thought I had made plenty and it got to the point we were really scared, so one of our other friends, Patti Zimmerman, said to go get something to add to it -- I quickly ran to the nearby gas station -- they had some more of most of it so we basically mixed up another batch, minus a thing or two -- it started out about the background color (I hadn't used Raspberry that time since it makes a beautiful burgandy punch and Nancy's colors were blue and white) then an ugly brownish-gray -- actually, it ended up (I went back to the gas station and got about anything liquid to add later on) about 5 colors, but it was the "life of the party," so to speak. I'm still teased to this day about it. It is SUPER DELICIOUS punch, though! Karen Z

1 Pkg. Koolaid (unsweetned)
2 C. Sugar
1 Gallon Water
1 6-oz. Lemonade
1 Can Unsweetened Pineapple Juice

Mix and Freeze.

Stir in 1-qt. Gingerale just before serving.

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"Pretzel Surprise"

I'm not sure where I got this, but it's quite tasty -- especially, if you're feelin' like somethin' different! I also didn't know what category to put it in -- hope you find it as it's a goody! This is my granddaughter, Reilley Jo's favorite dessert ! Kaen Z

Mix:
1 C. Crushed Pretzels
2-3 T. Sugar
1 stick melted butter

Press into 13 x 9 pan. Bake 10 minutes at 350 degrees. Cool

Mix until creamy:
2 C. Cool Whip
8 oz. Cream Cheese
1 C. Sugar

Pour over crust. Use Strawberry preserves to spread on top.

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"Bagnacalda"

This recipe was originally written in my Italian grandmother's hand, and like a dumbo, trying to be neat, I typed my recipes and threw away the original. Anyway, this is an unusual Italian appetizer to be served on chinese cabbage, or dipped with celery. When we'd go to "Nona's" house, we'd walk in and immediately know it was bagnacalda day -- keep the windows open as you make this one kiddos !! Karen Bazzani Zach

1/2 C. Oil in bottom of skillet
3 or 4 pieces (cut fine or leave whole until brown and take-out) of garlic

When brown, add:

3 small or 1 large can anchovies (packed in oil, boneless)
small can of sardines (packed in oil, skinless, small sardines).

Cook over low heat, stir often until pasty.
Add 1 stick of butter.


"Mushrooms"

From Angie Todd -- I know that some of you collect recipes from various relatives, so here are two simple ones, along with a few childhood memories in the area of my hometown in Logansport, Cass County, Indiana. Indiana and California are both home to me.

Aunt Mary's recipes, from Indiana, are not lo-cal recipes, as they are just dripping with cholesterol. But, such recipes are still really good, every once in awhile! They are part of a Springtime ritual.

The following excerpts were taken from a Christmas letter, written somewhere around 1987 or 1988 by Aunt Mary Todd to myself, Angela Frances Todd. I have copied it, without ANY grammatical changes, just as Aunt Mary wrote it. I think that "corrections" give a distorted view of the writer and of his or her personality.
To save info below, just cut on the line.
______________________________________________

Aunt Mary's two recipes:


Wilted Lettuce & Fried Breaded Mushrooms

"You ask me how I did the Lettuce and Mushrooms. I washed the Lettuce and squeezed the water all out and layed it out on a cloth untill it was dry then cut it up with green onion topes (tops) Heat some bacon greese over it and some salt. Now this is leaf Lettuce (not head Lettuce). The Mushrooms soak them in salt water a little while dry & flour them and, fry in butter. I hope they turn out good. I no you kids sure liked them.
Well, I better get busy, I got dozens of Xmas cards to write. Hope you have a nice Xmas.

With Love
Mary & Forrest
______________________________________________

Hi. Angela here again. I have to add that it took years before I knew why MY mushrooms still didn't taste like Aunt Mary's, as I thought I was following her recipe.

Then, one day, when I heard about the wild, yellow, spongy, morel mushrooms, I realized I had been using the wrong mushrooms. To follow Aunt Mary's recipe, you must stay away from all of the other types of mushrooms you get in the supermarkets...except, perhaps for the more rare morels. I don't even like those tiny, one or two-inch dried morels that need to be reconstituted with water. They cost an arm and a leg for a small amount, taste really crappy, and aren't even a mouthful. Again, go into the woods and stay out of the supermarkets. There are people who can do the picking for you, too.

Though large amounts of fresh and plump mushrooms are always best, I never learned much about mushroom-hunting. I was always afraid I'd choose something poisonous. However, I do know that you should carry a pair of scissors so that you can CUT them, instead of pulling them up with the roots, else they won't grow back.

------------------------------------------------------

Mushroom Memories

I still remember once, as a child, going on at least one mushroom hunt with Dad and Uncle Forrest. I remember being afraid to walk over a railroad trestle and also of seeing a bull in a nearby pasture.
MOO-O-O-O! Uh-oh. Run!

There was an article, in the 1950's, that appeared in Logansport's
"Pharos-Tribune" newspaper, showing a photo of my Gramma Flora Etta Reynolds Todd, holding a long, huge mushroom that popped up in the wake of a devastating hail storm that did much damage.

TRIVIA NAMES & DATES

My Gramma Flora Etta Reynolds Todd
(8-20-1888--2-10-1960), who was the mother of

My father, Francis ("Frank") Leverett Todd (12-12-1918--10-7-1984) and one of his brothers,

My Uncle Forrest or Forrest Edward Todd (1-22-1910--12-12-1987), who was the husband of

My Aunt Mary or Mary Katherine Burks Todd (11-29-1910--11-4-1988).

Angela Frances Todd ("Angie")


 

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