Mandy and Aaron's Wedding Favor - 12 Family Recipes

EASY FRIED RICE
(Marc - Aaron's father)

1 tablespoon oil
1 egg, beaten
4 green onions
1 to 2 teaspoons soy sauce
1 4 1/2-ounce can shrimp, drained
1/2 cup diced ham
3 cups cooked regular or wild rice

Heat oil to 350* in wok or electric skillet. Add shrimp and stir-fry 1 minute; set aside. Add egg and stir-fry until firm but still moist; set aside.

Add ham and onions; stir-fry 1 minute. Stir in rice, soy sauce and shrimp. Cook, stirring constantly, 1 additional minute. Stir in egg. Serve immediately.




RANCHERO BURRITOS
(Krissy - Mandy's sister)

2/3 cup uncooked long-grain rice
1 pound lean ground beef
1 10-ounce can RO-TEL tomatoes and green chilies, undrained
1 10-ounce can RO-TEL Mexican Festival diced tomatoes with lime juice, undrained
1 1.25-ounce package taco seasoning mix
1 15-ounce can black beans, undrained
16 ounces shredded Cheddar cheese, divided
8 8-inch flour tortillas

Cook rice according to package directions. Brown ground beef and drain. Stir in tomatoes and taco seasoning mix; simmer, stirring occasionally, 8 to 10 minutes, until mixture thickens.

Heat black beans and drain. Heat tortillas and keep warm. Spoon meat mixture, black beans and rice evenly down center of tortillas. Top with cheese and fold tortillas over filling. Bring bottom sides up and roll tightly.

Serve immediately with your choice of toppings: shredded lettuce, shredded Cheddar, sour cream. Serves 4.




BREAKFAST CASSEROLE
(Jan - Aaron's mother)

8 slices bread, cubed
2 1/4 cups milk
4 eggs, beaten
2 cups grated Cheddar cheese
2 pounds cooked sausage
1 can cream of mushroom soup

Mix together first four ingredients and refrigerate overnight.

When ready to bake, add sausage and cream of mushroom soup. Pour into a sprayed glass baking dish.

Bake at 350* for one hour.




MEAT LOAF
(Barb - Mandy's mother)

1 1/2 pounds lean ground beef
2 eggs, slightly beaten
1/2 tube saltine crackers, crushed
1/2 onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/3 cup evaporated milk, for consistency

Break ground beef into chunks. Add beaten eggs, crackers, onion, salt and pepper. Mix slightly with hands (just to combine). Add milk and mix, but do not over handle. Place in a greased loaf pan and gently pat down.

Bake at 350* for one hour, draining grease after first half hour of baking.

Sauce: 1/3 cup catsup, 2 tablespoons mustard, 2 tablespoons pickle relish.
Combine and simmer until hot. Fifteen minutes before meatlaof is done, cover top with sauce.




LEMON MERINGUE PIE
(Vera - Aaron's grandmother)

4 tablespoons cornstarch
1/2 teaspoon salt
1 cup sugar
1 1/2 cups water
3 eggs, separated
2 tablespoons margarine
1/2 teaspoon grated lemon rind
5 tablespoons lemon juice
6 tablespoons sugar
1 nine-inch pie shell

In a saucepan,mix cornstarch, salt 1/2 cup sugar and the water. Cook over medium heat, stirring constantly, until mixture thickens. Beat egg yolks with remaining 1/2 cup sugar and slowly stir small amounts into hot mixture. Cook for two minutes and remove from heat. Stir in margarine, lemon rind and lemon juice.

Cool mixture and pour into pie shell. Cover with meringue* and bake at 400* until golden brown.

*Meringue: beat egg whites to soft peaks and stir in 6 tablespoons sugar.




TAMALE PIE
(Judith - Mandy's grandmother)

2 cans tamales, 15 to 18-ounce size (reserve liquid)
1 15-ounce can Hormel chili without beans
2 handfuls regular Fritos
1 cup shredded Cheddar cheese

Preheat oven to 325*

Cut tamales into bite size chunks and place in a sprayed baking dish. Cover with chili.

Pour liquid from tamales over all. Sprinkle Fritos on top. Bake at 325* for 30 minutes.

Top with cheese and serve. Serves 4 to 6.




CHOP SUEY
(Geneva - Aaron's grandmother)

1 1/2 pounds pork shoulder
1 onion, chopped
3/4 bunch celery, chopped
1 can bean sprouts
2 tablespoons soy sauce
salt and pepper

Optional: water chestnuts and bamboo shoots

Cut meat into bite-size pieces and brown in a small amount of oil. Add onion, celery, salt and pepper to taste and about one can of water. Cook until vegetables are crisp-tender. Add soy sauce and bean sprouts.

Thicken with flour or cornstarch.

Serve over hot rice or Chinese noodles. Serves 4.




GHOULASH
(Barb Sr. - Mandy's grandmother)

1 1/2 pounds ground beef
1/2 cup diced onion
1/2 cup diced bell pepper
2 8-ounce cans tomato sauce
1 can cream of mushroom soup
1 12-ounce can whole kernel corn, drained
dash of chili powder
1 cup uncooked macaroni
8 ounces Velveeta cheese, cubed

Boil macaroni, rinse and drain. Brown meat with onion and bell pepper and drain.

Mix all remaining ingredients in a large bowl with macaroni and meat mixture.

Pour into a sprayed 9 X 13-inch glass baking dish and bake at 350* for about 45 minutes, until completely heated through and cheese is melted.

Serves 4 to 6.




GRAHAM CRACKER DELIGHT
(Judy - Aaron's aunt)

Line a pan with whole graham crackers.

Mix together:
1 cup crushed pineapple
1 cup powdered sugar
3/4 cup melted margarine
1 cup chopped walnuts
1 egg yolk
2 beaten egg whites

Cover with graham crackers.

Stir in one package thickened red jello. Serve with Cool Whip.




TAGLIATELLE
(Carol - Mandy's aunt)

1/4 pound butter
1/4 cup olive oil
3/4 cup chopped onion
1 28-ounce can crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
2 11-ounce packages Grandma's frozen egg noodles, cooked
1/4 cup Parmesan cheese
1/2 pound Mozzarella cheese, cut into 1/4-inch cubes
1/2 cup sliced black olives

Heat half the butter and the olive oil in a saucepan and saute onions five minutes. Add tomatoes, salt, pepper and oregano. Bring to a boil, reduce heat and simmer for ten minutes.

Melt remaining butter in a baking dish and add noodles, Parmesan and mozzarella. Toss well. Pour the sauce over the mixture, sprinkle with additional Parmesan and arrange olives on top.

Bake at 350* until completely heated through and cheese is melted.

Serve with garlic bread and a tossed green salad. Serves 8.




GERMAN CHOCOLATE COOKIES
(Bev - Mandy's aunt)

1 box Pillsbury Moist Supreme German Chocolate cake mix
1 cup chocolate chips
1 cup coconut
1/2 cup rolled oats
1 cup chopped pecans
1/2 cup vegetable oil
2 eggs

Preheat oven to 350*

Combine all ingredients in a large bowl and mix well.

Drop by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake for 12 minutes or until set. Cool on sheet for one minute; remove to cooling rack.

Makes 4 dozen cookies.




CHOCOLATE CHIP COOKIES
(Jan - Aaron's mother)

1 cup shortening
2 cups flour
1 cup brown sugar
1 teaspoon baking soda
1/2 cup sugar
1 teaspoon salt
2 eggs
6 ounces chocolate chips
1 teaspoon vanilla
1 cup chopped walnuts

Preheat oven to 375*

Cream together shortening and sugars. Add eggs and vanilla. Beat well.

In a separate bowl, mix together flour, baking soda and salt. Gradually add flour mixture to creamed mixture. Add chocolate chips and nuts.

Drop by teaspoonfuls onto a cookie sheet or baking stone. Bake at 375* for 10 minutes or until done.