Limetree Recipes

This first group of 12 recipes were copied from an old LTP Cookbook put together by some of our early residents. Thank you to Pam Mitchell (#14) for locating them and sharing with the Website:

SLAW THAT KEEPS - Bridgie Schmidtt
1 large head of cabbage (shredded)
1 tsp salt
2 cups sugar
1 cup vinegar
1/2 cup water
1/2 bunch celery (finely chopped)
1 red pepper (not hot)
1 green pepper
1/2 tsp celery seed
1/2 tsp mustard seed
Shred cabbage, sprinkle with salt, let stand for 2 hours (covered)
Squeeze water out of cabbage (with hands)
Boil sugar, vinegar and water 5-15 minutes. Let cool.
Combine cabbage, celery and peppers. Add seeds and dressing
Place in closed container and keep in refrigerator.

SLOPPY JOES (for a crowd) - Rita Turner
1 tube ground beef (approximately 10#)
1 large can Hunt's tomato sauce (6 lbs. 7 oz.)
1/2 stalk celery, chopped (brown with ground beef)
1 1/2 lbs. onions, chopped (brown with ground beef)
1 large jar (64 oz.) Chi Chi salsa, thick and chunky, medium hot
1 pkg. Sloppy Joe mix

FRUIT SALAD - Peggy Fosse
1 12 oz. small curd cottage cheese
1/2 of 9 oz. Cool Whip
Mix together and sprinkle with any flavor dry jello.
Add any kind of fruit.

TEXAS SHEET CAKE - Dorothy Lenz
Melt 2 sticks butter, 4 tablespoons cocoa and one cup water. Cook until it comes to a boil. Add 2 clups sugar, 2 cups flour, 1/2 teaspoon salt and mix.
Cream together 3 eggs, 1 teaspoon soda, 1/2 cup sour cream. Add to sugar mixture.
Spread on cookie sheet and bake 400 degrees for 15-20 minutes.
FROSTING:
Melt one stick butter. Add 5 tablespoons cocoa, 8 tablespoons milk, 1 box powdered sugar and one teaspoon vanilla. Frost.

MAMA'S CRANBERRY DISH - Ida Mae Petersen
3 cups sliced peeled apples
2 cups raw cranberries
3/4 cup white sugar
1 cup uncooked oatmeal
1 stick melted butter
3/4 cup brown sugar
1/2 cup chopped pecans
Put apples and cranberries in baking dish. Sprinkle with white sugar. Mix butter with flour, brown sugar, oatmeal and nuts. Spread over top. Bake 350 degrees 45-60 minutes.

CORN PUDDING - Ruth Kinman
1 can cream style corn
1 egg
1 tablespoon sugar
1 tablespoon flour
1 tablespoon vanilla
2 tablespoons butter
 Beat egg and add to corn. Add all other ingredients. Back at 350 degrees for 1/2 hour.

OVERNIGHT SALAD - Ardie Stone
2 large cans pineapple tidbits
1 large can white cherries
1 cup mayonnaise
2 lbs. mini marshmellows
1 1/2 quart whipping cream
1 cup chopped nuts
Drain Pineapple and cherries well. Cut cherries in half. Whip cream stiff, add mayonnaise, add cherries, pineapple, marshmallows and nuts. Put in large pan and cover. Set overnight in refrigerator. Will keep for several days.

LITTLE PIZZA - Rhea Baril
2 lbs Italian sausage or ground beef or a mixture of the two
1 lb Velveeta Cheese - Mexican style
1 tablespoon catsup
1 cup pizza sauce
1 tablespoon oregano
Grated Parmesan cheese
2 loaves party Rye Bread
Brown meat. Add cheese. Stir until melted. Add catsup, oregano and pizza sauce. Spread on bread and sprinkle with grated cheese. Bake 450 degrees for 10 minutes. Can be frozen.

CHICKEN ALMOND CASSEROLE - Kay Smith
1 jar mushrooms (sliced)
2 tablespoons butter
3 cups diced cooked chicken or turkey
1 can condensed cream of mushroom soup
1 can condensed chicken rice soup
1 can (6 oz.) evaporated milk
1 can chow mein noodles
1 can sliced almonds
Saute mushrooms in butter until lightly browned. Add soup and above ingredients. Pour into buttered 2 quart baking dish. Sprinkle with almonds. Bake at 350 degrees in preheated oven for 1 hour.

FIVE CAN CASSEROLE - Millie Huss
1 small can chicken
1 small can evaporated milk
1 can cream of chicken soup
1 can mushroom soup
1 can Chinese noodles
Combine ingredients. Bake for 25 minutes at 350 degrees.

GROUND BEEF CASSEROLE - Dorothy Lenz
2 large onions sliced. Put in a pan with 2 teaspoons butter. Cook until half done.
2 lbs. ground beef,  add to onions. Marinate until well mixed. Pour into buttered 9 x 13 pan.
In another dish, slice four potatoes. Lay on top of meat. 
In separate dish, 1 can mushroom soup, 1 cup milk and 1 cup sour cream. Stir together and pour over other mixture. Cover with 1 cup shredded cheddar cheese. Sprinkle 1/2 cup bread crumbs on top. Bake 350 degrees for 1 hour.

CHICKEN CASSEROLE - Peg Morgan
1 cup regular rice
1 cup sherry
4 chicken breasts
1 can mushroom soup - not diluted
1 can celery soup - not diluted
1 package Lipton's Onion Soup Mix
Put soups in casserole. Mix. Put sherry, rice and boned chicken in casserole. Top with onion soup mix. Cover. Bake at 350 degrees, 1 1/2 (glass casserole) to 2 hours (pottery casserole).
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From the kitchen of: Marianne Bazzle
Fruit Salad
1 1 oz. pkg. sugar free instant vanilla pudding
1 20 oz. pineapple chunks or tidbits (Use juice with pudding to make dressing)
1 15 oz. peach slices in juice
1 15 oz. pear slices in juice
1 cup red seedless grapes
2 kiwi, chopped
1 large banana, sliced
Mix above together at least 2 hours before serving. Store in refrigerator. 

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From the kitchen of: Mariann Rappe 
(Recipes prepared for the January, 2013 Co-Ed Cooking Class)
BLT Dip
1 16 oz sour cream
1 medium jar mayonnaise
1 bag real bacon pieces (pre-cooked)
1 diced tomato
Serve with toast points

Chicken Enchilada Dip
1 pkg. cream cheese
2 cups shredded cheese
1 can green chilies
1 tea. garlic salt
1/4 tea. chili powder
1 can chicken breast (drained)
Mix all together less 1 cup of cheese that you put on top.
Note from Mariann: I used Adobo & Worcestershire instead of garlic and chili power - Adobo has cumin.)
Bake at 350 until heated through and cheese is melted on top.
Serve on crackers or corn chips.

Crescent Roll Pie
2 cans Crescent Rolls
1 can Lay's medium cheddar cheese (found with chips at store)
1 lb. hamburger or sausage (fried and drained)
Roll 1 can Crescent Rolls in small pie plate. Add meat and cheese. Put second can Crescent Rolls on top and seal edges. Bake at 350 for 20 minutes or until golden brown.
OPTIONAL: You can also add peppers, onions or mushrooms.

Snicker Dip
2 8 oz. pkg. cream cheese
1 8 oz. Cool Whip
1/4 cup brown sugar
1 tea. vanilla
6 Snicker Candy Bars, chopped
Mix all the above and chill overnight. Serve with pretzels or graham crackers.

Vegetable Dip
1 can diced tomatoes, drained OR 1 large tomato, diced
1 can whole corn, drained
1 can black bans, drained & rinsed
1 purple onion, diced
Chopped cilantro
Salt to taste
1 T. mayonnaise to hold together
Serve with corn chips
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PUNCH SERVED AT THE 2014 ISLAND PARTY:
Frozen Banana Punch (for a crowd)
2 cups Sugar
4 cups water 
Boil both together, then cool and add:
5-6 Bananas - mashed
2 Tablespoons Lemon Juice
1 large Lemonade (frozen)
1 large Orange Juice (frozen)
1 large Pineapple Juice
12 cups water
Put in blender with Pineapple Juice until mixed
Freeze in three freezer bags (gallon size)
When ready to serve, thaw and add 2 large bottles Sprite for each bag. (Vodka to taste is optional. . .)
Keeps in freezer forever!
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From the kitchen of:  Deb Crowley
RAINBOW JELLO 
2 pkgs. (3 oz.) lemon Jello
4 other colors Jello
sour cream
Start and end with lemon Jello.
Mix 1 package with 1 cup boiling water. Divide half in small bowl. Add 4 tablespoons cold water in one half. Stir and pour into buttered 9x13 glass pan. Add 1/3 cup sour cream to other half and wisk.
After first layer is set (30 minutes) pour sour cream mixture on top. Continue with other boxes of Jello.
SALAD NEVER MELTS
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From the kitchen of Deb Folkers: (Served at the 2015 Island Party)
TRASH CAN PUNCH

1 Bottle Tequila

1 Bottle Vodka

1 Bottle White Rum (or Everclear)

1 Bottle Whiskey

1 bottle Grenadine

2 Cans Pineapple Juice

2 cans frozen Minute Maid Punch

2 cans frozen Minute Maid Limeade

1 can frozen Apple Juice

1 can frozen Orange Juice

2 – Two liter bottles of Sprite

Cut up fruit…. Orange chunks, grapes, pineapple, strawberries, mango… etc

Mix all in a 5 gallon container (trash can or cooler).  Add enough ice & water to make 5 gallons.  Serve over ice.

 

MANGO AND BLACK BEAN SALAD

(from March 2008 Cooking Light Magazine)

1 ½ cups chopped peeled ripe mango (I used frozen and chopped)

1 cup thinly sliced green onions

½ cup wild or brown rice

3 tablespoons finely chopped cilantro

2 tablespoons roasted tomatillo or fresh salsa. 

2 tablespoons fresh lime juice

2 tablespoons olive oil

¼ tsp freshly ground pepper

1 (15 oz) can NO SALT added black beans – rinsed and drained.  

Salt to taste (1/4 to ½ tsp)  DO NOT ADD SALT IF YOU BUY REGULAR BLACK BEANS!!!

Combine all ingredients in a large bowl.  Toss gently to mix 

Yield:  6 servings 2/3 cup.  Calories 167

 

ORIENTAL SLAW

1 pkg beef Ramen Noodles

1 large pkg slaw mix

1 cup sunflower seeds

1 bag slivered almonds

½ cup green onions, chopped or thinly sliced

1 can water chestnuts – diced

Combine slaw mix, sunflower seeds, almonds, green onions and water chestnuts in a large bowl.  With noodle seasoning, mix ½ cup oil, ½ cup sugar, ½ cup vinegar.  Right before serving, shake this mixture and pour over slaw.  Break up the Ramen noodles (uncooked) and stir in.

 

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