Uncle Tom's Bread (Challah)

Uncle Tom's bread is a staple. It always goes over great at any and all events. He worked for days to make sure that Ryan and Sandra had a lot of loaves for there wedding.

Ingreadiants:
1 cup warm water (100 degrees - less than 130 degrees)
1 package instant dry yeast
1/4 cup plus 2 Tbs sugar
1 tsp salt
1/4 cup oil
1 egg
4 cups flour
1 egg (beaten to brush on challah)
Poppy or sesame seeds, optional

Directions:

Mix warm water and yeast together with wooden spoon. Add sugar, salt, oil and egg - mix well. Slowly incorporate the flour, mixing well until all flour is absorbed. Cover and let stand for 1 1/2 hours in a warm place.

Divide dough into 3 equal pieces and gently roll into 3 long strips (approximately 14 inches). Braid strips together, gently tucking under ends. (Dough may also be shaped into 2 smaller challahs). Cover with towel and let rise again in a warm place (1 to 2 hours); or you may bake at this point if you are short of time.

Before baking, brush challah with beaten egg and, if desired, sprinkle with poppy or sesame seeds. Bake at 350 degrees for 30 to 35 minutes.

(**Uncle Tom orginally got this message our of the Grand Rapids Press. It was titled 'Judy Selig's Challah Bread'. I will alway think of it as Uncle Tom's bread.)

Green Bean Casserole with Mozzarella Cheese

These beans were served at Chris' cousin Keegan's graduation party. I loved them and had to get the recipe!

Ingrediants:
2 cans drained French cut green beans
8 ounces shredded Mozzarella cheese
2 tablespoons butter
2 tablespoons flour
2 teaspoons grated onion (Really great the onion - I tried powder and it wasn't the same!)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 cup sour cream
1 cup crushed corn flakes, tossed with a few teaspoons of butter

Directions:
In a saucepan over medium low heat, melt butter. Add onion and cook for about 30 seconds. Stir in flour, salt, pepper and sugar; blend well and continue cooking and stirring until bubbly. Stir in sour cream and cook over low heat for about 1 minute. Spread beans over the botton of a buttered casserole (11x7x2 inch baking dish) Sprinkle shredded cheese over green beans then pour sauce evenly over; top with buttered corn flake crumbs. Bake green bean casserole at 400 degees for 20 minutes...Enjoy!

Bluebird Cherry Chicken Salad

Chris' Aunts served this at my baby shower. I think that it was the best Chicken Salad recipe that I have ever tasted! Yum.


Serves 4

mix together
2 cups chicken (cooked and diced)
1 cup celery,diced
3 scallions,thinly sliced
1/3 cup slivered almonds
1/3 cup dried Michigan tart cherries
1/4 cup fresh parsley,finely chopped

refrigerate while making dressing
mix together
1 cup Hellmans Mayonnaise
2 tsp. Bech's Brown Mustard
1 tbl. sugar
1/4 tsp. white pepper
1/4 tsp. almond extract
1 tsp. Lawreys Seasoned Salt

mix chicken with dressing
chill until use

Hamburger Soup

This soup was Chris' Grandma Jean's recipe. His Aunt E.J. made it for a baby shower about 5 years ago and I fell in love with it! Watch out - it makes A LOT of soup! It is good to make on a Sunday or Monday and have for the rest of the week!


Hamburger Soup

Ingredients:
1 1/2 pound(s) 10% fat cooked ground beef
1 cup(s) celery
1 cup(s) onion(s)
1 can sliced carrots
48 fl oz Tomato Juice From Concentrate
2 cans cream-style corn
chopped cabbage, all varieties

Instructions:
Brown hamburger, celery and onion. Drain grease.
Add remaining ingrediants. (Add Cabbage until thick to stir... about a medium head.) Season to taste with Lawry's. (I like a lot, but not everyone likes it so salty!) Simmer until Cabbage is fork tender.

Microwave Pecan Bars

These are my absolute favorite Christmas 'cookie'. I would love it when my mom made them growing up. It is a tricky recipe as the microwave time varies depending upon the microwave using. It is hit or miss on the time. You just need to watch these closely and watch the middle so that they aren't too gooey. (You may need to leave the middle a little gooey so that the edges don't get to well done. )

Ingrediants:
1 stick of butter
1 lb of Brown Sugar
1 tsp vanilla
2 eggs
1 1/2 cup bisquick (or jiffy mix)
2 cups chopped pecans (around 8 oz)
Powder Sugar

Directions:
Melt the butter in the microwave. Add the Brown Sugar - Stir. Add vanilla and eggs - Stir. Add bisquick - Stir. Add Pecans - Stir.

Cook on high 9 1/2 minutes (The old recipe book said if 650 watt microwave cook 10 1/2 minutes). You will need to watch and if the middle is too gooey, add more time.

Cool and Slice. Shake in a bag of Powder sugar until covered. Eat :)

Make sure that you don't wait too long to slice as they will harden up.

Fruit Cocktail Cake

Here is another classic Grandma Heath recipe. It was almost always a staple at any of the summer picnics. I love this cake!  Edited - I was told that the ingredients that I originally had written were for a smaller pan - I have updated to indicate what is needed for a 9 x 13 :)

Ingredients:
Cake
2 egg
2 cup fruit cocktail (one can undrained)
2 cup flour
2 cup sugar
2teaspoon baking soda
1/2 teaspoon salt
brown sugar
nut meats
Butter Sauce - (The sauce is the best part :)  Make sure that to put plenty on each piece!
2 cup sugar
2/3 cup evaporated milk
2 stick real butter

Directions:
Beat 2 egg and add 2 cup fruit cocktail. Sift and add 2 cup flour, 2 cup sugar, 2 teaspoon soda, 1/2 teaspoon salt.Put in greased 9x13 dish and sprinkle with brown sugar and nut meats.Bake at 350 for 40 minutes.

Serve with Butter Sauce:
Bring sugar, evaporated milk and butter to boil and pour over each serving.

Little Reuben Appetizer

For Christmas this year I made a new appetizer. I got the idea from Chris' Aunt EJ. She made them for Thankgiving Eve one year. They turned out very good. I want to make them again!

Ingrediants:
1/2 c. Thousand Island dressing (I just guessed; I probably used more since I like a lot of dressing!)
24 slices party rye bread
1 1/2 c. well drained chopped sauerkraut
1/2 lb. thinly sliced corned beef - chopped in to small pieces
1/4 lb. sliced Swiss cheese

Directions
Mix the sauerkraut with the corn beef in a bowl. Spread 1/2 tsp. dressing on each slice of bread. Place a spoonful of the sauerkraut/corn beef mixture on each slice of bread. Cut cheese the size of bread and place over corned beef.

Arrange sandwiches on baking sheet; bake at 400 degrees for 10 minutes or until cheese melts.

Makes 2 dozen.