Note: Family members are encouraged to submit favorite family recipes. I can't remember all the recipes that were favorites. Please include the name of the family member who made the dish.
FAT FREE
PIZZA
Dale W. MORROW (#1 in the MORROW Genealogy)
1 large tortilla 1 c. pasta sauce turkey pepperoni ½ package veggie mozorella cheese
Place the tortilla on a pizza pan. Spread the pasta sause over the tortilla, add pepperoni, and top with cheese. Bake in 350 degree oven until cheese melts.
SLUM GULLION
Ruthvan W. Morrow (#2 in the MORROW Genealogy)
2 cans diced tomatoes 1 cup each
diced celery, onion
½ cup diced or sliced carrots Any other left
over vegetables
Add Water as needed Cornstarch
Combine all ingredients. Bring to a slow boil and thicken with cornstarch. Serve over rice..
NO STICK RICE
Dale W. MORROW (#1 in the MORROW Genealogy)
1 cup of uncooked rice = 3 cups cooked rice
Uncooked Rice 1c. 2c. 3c.
Water 2c. 4c. 6c
Cooked Rice 3c 6c. 9c.
Place the rice in a sauce pan. Add water. Bring the rice to a boil, stirring the rice to keep it from sticking. Reduce heat to a slow boil for 5 minutes stirring frequently. After 5 minutes, remove from heat, cover with a lid, led stand for 15 minutes.
CURRY RICE
Dale W. MORROW (#1 in the MORROW Genealogy)
2 cups water 2 strips bacon
diced 2 small onion diced 1 tsp. curry
2 tbsp. cornstarch salt/pepper to taste
Bring water, bacon and onion to medium boil. Cook until bacon and onion are cooked. Mix corn starch in a small amount of cold water and add to thicken. Serve over rice. Add more curry powder for a stronger flavor.
SPAGHETTI SAUCE
Dale W. MORROW (#1 in the MORROW Genealogy)
1 32oz. can tomato sauce 2 8oz. cans
tomato paste 1 can diced tomatoes
2 tbsp. Italian seasoning 2 garlic
cloves diced salt/pepper to taste
1 med. Onion diced
Combine all ingredients into a crock pot; cook on medium 3-4 hrs.; makes enough for several meals. Freeze what is not used.
Variations:
Meat: fry 1lb. hamburger, drain grease, add to the crockpot.
Meat: make meat balls (any recipe), add to crockpot.
Meat: add chicken drums or thighs to sause the last 2 hrs.,
serve with the sause.
Vegetable: add cups of diced vegetables (carrot, celery,
onion, etc.)
MACARONI, TOMATO AND GREEN CASSEROLE
Elisabeth Morrow Busey
7-8 oz. package macaroni 2 tbsp.
butter 1 tsp. salt 2 tbsp. onion
2 oz. sharp grated cheese #2 can
tomatoes 3 green peppers
Drop macaroni into 3 qts. boiling water with 2 tsp. salt. Boil 20 minutes or until tender. Saute onion in butter until soft. Add tomatoes and simmer gently about 5 minutes. Add drained macaroni and salt. Mix well and simmer 10 mins. longer. Wash, quarter, remove seeds and membrane from peppers. Boil 6 minutes in 1 quart of water and 1 tsp. salt. Drain and arrange in buttered casserole. Fill Casserole with macaroni and tomatoes, sprinkle cheese on top. Bake in 400 degree oven for 15 minutes. Serves 5 or 6.
SAUTEED MACRONI
Dale W. MORROW (#1 in the MORROW Genealogy)
4-5 c. macaroni 1 c. diced tomatoes
or tomato sauce 2 tbsp. brown sugar
1 tsp. Worchester sauce 1 small onion
diced 1 tbsp. olive oil
1 cup water 2 strips of bacon
diced
Place 1 tbsp. of oil in a skillet, set the heat on medium. Add the macaroni and stir fry until the macaroni is covered with oil and begins to turn color. Add the tomatoes and water; add the onion and bacon, brown sugar, and Worchester sauce. Continue to cook until the moisture is absorbed and the macaroni is cooked.
VEGETABLE SOUP
Martha Myers Morrow (#3 in the MORROW Genealogy)
Cook together 3-4 pieces of chicken (legs, thighs, backs, etc.), and 1 package of soup beef. Some markets sell beef bones with some meat on them for soup. Either works. Remove the chicken, debone, cup up into small pieces; remove beef or bones, remove meat, cut into small pieces. Return the chicken and meat to the broth. You should have about 1 qts. of broth. Add the following:
2 cups diced celery 2-3 sliced
carrots 1 large onion diced
½ head cabbage into small pieces
Cook until vegetable are cooked through. Then add the following:
1 can green beans 1 can diced
tomatoes 1 can northern white beans
1 can lima beans a can
peas 1 can whole kernel corn
¼ cup sugar/sweetner salt/pepper to
taste additional water if needed
Simmer on low heat 1 to 2 hours.
Variations:
*Add more tomatoes if desired or use tomatoes sauce
*Use all fresh vegetables
*Add 3 to 4 diced potatoes is you’re not going to freeze
leftovers; potatoes don’t freeze well.
CHILE
Dale W. MORROW (#1 in the MORROW Genealogy)
1 lb. hamburger salt and
pepper to taste
1 onion diced 1 can
kidney beans
1 can diced tomatoes 2 tbsp.
chile powder
1 tbsp. cumin ¼ to ½
c. sugar/sweetner
Cook the hamburger in about 1 qt. of water; crumble it as it cooks. (Fat Free: cook hamburger, cool in the refrigerator overnight; skim off the fat the next morning). Add the remainder of the ingredients and simmer about 1 hr. Substitute ground chicken or turkey.
OYSTER STEW
Dale W. MORROW (#1 in the MORROW Genealogy)
Single Bowl:
Milk, butter, oyster, salt/pepper to taste.
Place 6-8 raw oysters in a soup bowl. Add 1 tsp. butter,
salt and pepper to taste, and ¾ to 1 cup milk (barely covering oysters).
Microwave 2 to 2 ½ min. on high (time depending on your microwave.
Multiple Servings:
Place 1 qt. milk in a sauce pan. Heat on medium (DO NOT BOIL). When heated add 1 12oz. container of raw oysters and 1 tbsp. butter. Salt and pepper to taste. Heat through, but DO NOT BOIL, about 20 mins. (more time depending on how cooked you want the oysters).
QUICK NEW ENGLAND CLAM CHOWDER
Dale W. MORROW (#1 in the MORROW Genealogy)
1-2 small can clam pieces 1 c.
water ¼ c. milk 1tbsp. butter
Instant potato flakes
Place clams with juices in a sauce pan. Add a cup of water. Bring to a slow boil for about 5-10 min. Remove from heat. Add milk and butter. Return to low heat. Gradually add small amounts of potato flakes to thicken the soup. Stir until smooth.
Variations (not as quick):
Add diced celery, onion, and carrots to the clam mixture.
GRAVEYARD STEW
Ruthvan W. Morrow (#2 in the MORROW GENEALOGY)
1 c. milk 1 tbsp butter 3 slices toast salt/pepper to taste
Toast 3 slices of bread and break up into small pieces in a soup bowl. Head milk and butter until the butter is melted. Add salt and pepper. DO NOT BOIL MILK. Add salt and pepper. Pour milk over toast.
VEGETABLE CRAB SOUP
Maryland Seafood Cookbook
1 lb. beef soup bone 3 qt.
water 1 onion diced 2-3 celery stalks diced
1 1-lb c. diced tomatoes 1 tbst.
Salt ¼ tsp. pepper 1/8 tsp. cayenne
1 10oz. packages frozen mixed vegetables
1-2 lb. crab meat (regular or claw meat)
Put beef, water, onion, tomatoes, celery, salt, pepper, and cayenne in a large pan and simmer until beef is cooked. Remove the beef soup bone, cut off the meat, cut meat into small pieces, and return to the pot. Add the remainder of the ingredients and simmer about 1 hr.
SEAFOOD SOUP
Dale W. MORROW (#1 in the MORROW Genealogy)
Follow the vegetable crab soup recipe. Use about half as much crab meat, and half of the mixed vegetables. Then add the following:
1 12 oz. can raw oysters ½ lb.
shelled shrimp ½ lb scallops
6 frog legs ½
lb. white fish pieces 1-2 tsp. Old Bay
Simmer until frog legs are easily pricked with a fork. The rest of the seafood will be cooked by then.
SPLIT PEA SOUP
Dale W. MORROW (#1 in the MORROW Genealogy)
1 package split peas 1 onion
diced 2-3 carrots diced water
1-2 c. ham diced salt/pepper to taste
Place the peas in a sauce pan and cover with water. Bring to a boil. Remove from heat, drain in a collender. Return the peas to the sauce pan, add enough water to cover peas by 1 inch. Bring to a slow boil, and add the remainder of the ingredients, and continue to cook. Peas will eventually break down to a mushy consistency. Stir often to keep from burning on the bottom. You may need to add water to make it less thick.
ITALIAN CHICKEN SOUP
Dale W. MORROW (#1 in the MORROW Genealogy)
1-1 ½ c. Acine de Pepe (fish eyes) 4-5
chicken pieces salt/pepper to taste
1 can dice tomatoes or tomato sauce 1 onion
diced water
2 tbsp. Italian seasoning
Cook the chicken in about 2 qts. of water. Remove the chicken, debone, and cut into small pieces. Add back to the broth. Add the tomatoes, onion, salt, pepper, and Italian seasoning. Bring to a low boil and add the acine de pepe (fish eyes). Stir frequently. The acine de pepe will expand to about 10 times their dry size (so don’t worry that you haven’t added enough.)
GRILLED CHEESE SANDWICH VARIATIONS
Dale W. MORROW (#1 in the MORROW Genealogy)
(1) Use rye bread instead of white bread.
(2)
Add thinly sliced onion or tomato or both prior to placing on the griddle.
(3) Add thin slices of onion
(4) Add thin slices of tomato
PEANUT BUTTER SANDWICH VARIATIONS
Dale W. MORROW (#1 in the MORROW Genealogy)
Add bread and butter pickles. Drain pickle slices on a
paper towel to reduce moisture and avoid soggy bread.
Add thin slices of bananas.
CORNED BEEF SANDWICHES
Dale W. MORROW (#1 in the MORROW Genealogy)
1 can corned beef 1 tbsp. butter 1 tbs. Worchester sauce hamburger buns
Melt the butter in a skillet; crumble corned beef, and add the Worchester sauce. Stir the mixture until completely mixed. Spoon mixture on to toasted hamburger buns.
GARRETT SPECIALS SANDWICHES
Dale W. MORROW (#1 in the MORROW Genealogy): Developed by Jerry GARRETT,
cook at Accident Elementary School, Garrett Co., MD
1-2 lb. hamburger ½ - 1 c.
celery 1 med. Onion diced
8-10 slices cheese 10-12 hotdog buns
Fry hamburger in a skillet, drain off the grease. Add onion and celery, stir and fry 2 to 3 min. on med. Heat. Add cheese, stir and mix until all the cheese is melted into the mixture. Spoon 3 – 4 tbsp. mixture into hot dog buns, wrapping each in foil. Sandwiches will keep in the refrigerator for several days. When ready to serve, place foil wrapped sandwiches on to a cookie sheet and heat in the oven for 15-20 min.
HOT CHICKEN SALAD SANDWICHES
Dale W. MORROW (#1 in the MORROW Genealogy)
4-5 chicken parts (legs/thighs) 1 c. diced
celery 1 med. Onion diced
2-3 tbsp. relish 2
diced hard-boiled eggs salt and pepper to taste
1/3 c. mayonaiose
Cook chicken parts, remove and debone, cut into small pieces. In a skillet place celery and onion with a small amount of chicken broth; cook until celery is tender. Add the cut up chicken, cook slowly to reduce the amount of broth, if any. Add relish and mayonnaise, stir well. Serve on toasted hamburger buns.
HAM AND EGG SANDWICHES
Dale W. MORROW (#1 in the MORROW Genealogy)
2 pieces of toast 1 egg 1 slice ham ketchup
Spray a small skillet with Pam. Place 1 egg with broken yolk in the skillet and fry until solid. Place 1 slice of precooked ham in the skillet and heat through. Place the ham and egg between the 2 pieces of toast and add ketchup.
COLD OR HOT EGG SANDWICHES
Ruthvan W. Morrow
1 egg 1 hamburger bun mayonnaise
Spray a skillet with Pam. Fry 1 egg with broken yolk until solid. Spread Mayonnaise on both pieces of the bun. Place the hot egg on the bun. *If you are going to eat this cold, let the egg cool before adding it to the bun.
SCALLOPED CABBAGE
Dale W. MORROW (#1 in the MORROW Genealogy)
1 small head cabbage, cut up Saltine
crackers butter milk
Salt/pepper to taste
Place cabbage in a sauce pan, cover with water, cook until done, then drain off water. Spray a deep baking dish with Pam; Place a layer of cooked cabbage in the dish; then a layer of crushed saltine crackers; press down on the crackers to eliminate air pockets; add 3 or 4 pats of butter, and salt and pepper. Continue the layers until the dish is full, topping off with crackers. Slowly add milk letting it seep in until you finally see the first sign of milk. Bake mixture 350 degrees until the crackers are browned on top.
BAKED BEANS
Deborah Jensen Morrow (Spouse of #1 MORROW Genealogy)
2 32oz. cans baked beans 1 onion
diced 4 slices uncooked bacon diced
1 can diced tomatoes/or sauce 1 cup brown
sugar 2 tbsp. molasses
Place all ingredients in a Dutch oven. Bake 250 degrees for 2 hrs. (lid off); increase temperature to 350 degrees and bake, stirring about every ½ hr. until moisture is reduced to your satisfaction. Will serve 8-10 people. Half recipe for smaller groups.
TOMATOES AND OKRA
Dale W. MORROW (#1 in the MORROW Genealogy)
1 can diced tomatoes 1 small onion
diced 10 okra pods 1 tbsp. sugar
Water
Trim the okra pods on each end, and cut into 3 to 4 pieces. Place tomatoes, dice onion, okra, and sugar in a sauce pan and cook until okra is cooked. You may have to add some water to mixture if it is too thick.
SAVAGE RIVER POTATOES
Dale W. MORROW (#1 in the MORROW Genealogy): concocted with Robert PROUDFOOT
while camping and fishing on Savage River, Garrett Co., MD.
12 median potatoes, sliced like French fries
3 to 4 stalks of celery cut into 4 inch sections, and slice
length wise
3-4 carrots cut into 3 inch sections and sliced length wise
1 med. Onion cut in half, sliced
6 to 8 slices cheese
4 strips of bacon
Par boil the potatoes, celery, carrots and onion 10 to 15 min., drain. Place the vegetables in a greased 9 by 12 baking pan. Bake 10-15 min. at 350 degrees; remove pan and place the strips of bacon on the top of the mixture. Return to the oven and bake until bacon is done. When bacon is cooked, remove the bacon and cut into small pieces. Return the bacon to the vegetables, mix thoroughly. Place the cheese slices on top and return to the oven until cheese is melted.
Variation: Place vegetable in individual foil packs, add already cooked bacon and cheese. Prepare ahead of time for picnics and tailgating.
GRILLED SPICE RACK CHICKEN
Dale W. MORROW (#1 in the MORROW Genealogy)
Cut up whole chicken or use chicken parts to grill. Skinless chicken works better on the grill. Cut slits in the legs and thighs for faster grilling. Split breasts into 2 or 3 strips.
Marinade: Place chicken in a container with a tight lid, and add the following:
2 tbstp. Veg./olive oil 2 tbsp
lemon juice 1 tbsp Worchester
½ tsp. pepper 1 tsp.
Italian seasoning 1 tsp. garlic powder
1 tsp. hickory smoke 1 tsp.
oregno 1 tsp. ginger
Any spice you might think interesting. Place lid on container and shake well. Refrigerate 2 – 4 hrs., shaking every ½ hr. Grill over charcoal.
ROSEMARY CHICKEN
Dale W. MORROW (#1 in the MORROW Genealogy)
1 large onion (sliced into slivers)
1 tbsp. Rosemary sprigs (fresh or dried)
2 tbsp.
oil 2 diced cloves of
garlic
2-3 cups spaghetti sauce
whole chicken cut into pieces/or chicken pieces
In a skillet combine oil, onion slivers, rosemary, and garlic. Heat the mixture until the onions are clear. Place the chicken pieces into a container with a tight lid, and pour the oil, onions, rosemary, garlic mixture over the chicken, mix well. Marinate the chicken for 2 hrs. or longer. Stir often. Place the chicken and mixture in a 8 x 12 pan, and pour the spaghetti sauce over the top. Bake at 350 degrees until chicken is cooked. Serve with angle hair pasta.
CHICKEN MARSALLA
Dale W. MORROW (#1 in the MORROW Genealogy)
Marsalla wine Sherry wine
4-6 chicken breast ¼ c. flour
Mushrooms 2 tsp. oregano 1
tsp garlic powder salt/pepper to taste
Olive oil
Place flour, oregano, garlic powder, salt and pepper in a plastic bag. SAVE the FLOUR. Heat the olive oil in a skillet. Place a couple chicken breasts at a time in the flour and shake well. Place the coated chicken in the skillet and fry until browned on both sides. When browned, add ¾ c. marsalla wine, and ¼ c. sherry. Add the mushrooms slices (canned or fresh). Cover and cook the chicken until pricked with a fork the juices run clear.
Additional sauce:
In a container that has a lid, place about ¼ c. marsalla wine, and ¼ c. sherry; add the left over flour mixture, shake well, and pour into the skillet. Stir until the mixture is smooth throughout.
CHICKEN WITH BROCCOLI
Dale W. MORROW (#1 in the MORROW Genealogy)
6-8 pieces of chicken 4-5 c. broccoli flowerettes
Sauce: Mix together the following:
1 can mushroom soup 1 c.
mayo 2 tsp. onion flakes
2 tsp. lemon juice 2 c. grated cheese
Place the chicken in a 9 x 12 pan, bake for 30 min. at 350 degrees. Remove from the oven. Spread the broccoli over the chicken. Mix the sauce and spread over the broccoli and chicken. Return to the oven and bake an additional 35-30 minutes.
SLIPPERY POTPIE OR CHICKEN AND HOMEMADE DUMPLINGS
Dale W. MORROW (#1 in the MORROW Genealogy), Martha Myers Morrow, Cecelia Miller Myers
1 Chicken or chicken parts
Flour
Lard (substitute fat free butter)
Milk
Salt and Pepper potatoes
optional. In a bowl, place about1/2 cup of lard
One onion diced
(or butter), add about 1 ½ or 2 cups of flour, and about ½ cup of milk, and ½
tsp.
of salt.Mix flour, milk, Boil chicken or parts in 1-2 quarts of water. Remove
Cook chicken in 2 qt. of water; Remove chicken from water when cooked and debone. Cut up chicken into small pieces. Return to broth, and keep the broth hot or near a boil. Add diced onions. Add 3 to 4 diced potatoes. In a bowl, place about 1/2 cup of lard (fat free margarine works just as well), about 1 1/2 or 2 cups of flour, 1/2 cup of milk, 1/2 tsp salt. Mix the lard, flour, milk, and salt together until it become somewhat flaky (you may have to add flour or milk to get the mixture to the right texture). When flaky, use your hands to form the mixture into a ball. On a floured surface, roll the ball of dough flat with a rolling pin, and cut into 1 to 1 ½ inch squares. Place the squares on a plate. Bring the broth and chicken to a rapid boil. Drop the squares one at a time to the boiling mixture. Stir the mixture constantly, and reduce the rapid boil to slow boil. Continue to mix dough and adding to the mixture, bringing the mixture to a rapid boil each time you add more squares, then reducing the heat. About 3 mixtures of dough will feed 4-5 people. Once the squares have cooked, keep the mixture warm and stir occasionally. Too much heat will cause the dumplings to stick to the bottom of the pot. Serve with cole slaw and hot rolls.
TURKEY BONE SOUP
2 stalks of diced celery
2-3 bay leaf
Salt and pepper
1-2 cups lima beans
1 can corn
1 can tomatoes pureed
Dash garlic powder
4 packs of equal (sugar or other sugar substitutes)
1 onion diced
1/2 cup green pepper
Place the left-over turkey bones with a bay leaves in several quarts of water and boil until the bones are solf and the meat falls off the bones. Remove the bones, scrap off any remaining meat from the bones and return to the broth. Add all the other ingredients, bring to a boil, lower heat and simmer for 1-2 hours. Salt and pepper to taste. Serve with grilled cheese sandwiches.
CHICKEN GRAVY AND CORN CAKES
Dale W. MORROW (#1 in the MORROW Genealogy)
Gravy
Cook 2-3 pieces of chicken (legs or thighs), remove from the broth, debone and cut the chicken up into small pieces. Thicken the broth with cornstarck or flour. Add salt and pepper to taste.
Corncakes:
1 c. yellow corn meal 1 c. flour 1
tsp. baking powder 2 tbsp. oil
1 egg
Mix all ingredients, spoon on to non greased griddle, bake until brown. Serve with chicken gravy.
PIGS FEET AND SAUERKRAUT
Dale W. MORROW (#1 in the MORROW Genealogy)
2-4 pigs feet 1 can sauerkraut water
Place the pigs feet in a sauce pan, cover with water, bring to a boil, reduce heat to a slow boil. Cook until feet can be easily pricked with a fork and juices run clear. The longer they are cooked the better and easier they are to eat. Heat the sauerkraut in a sauce pan and serve with the feet. SAVE the BROTH from the pigs feet to make Pon Haus.
PON HAUS (SCRAPPLE)
Dale W. MORROW (#1 in the MORROW Genealogy)
Broth from pigs feet yellow cornmeal salt to taste 1 tbsp. pepper
Bring the broth to a slow boil. Add about 1-2 cups of cornmeal, salt, and pepper. Cook until it becomes very thick, constantly stirring to keep from burning. You may have to add more cornmeal or water until you get the mixture you want. Once cooked, pour the mixture into a loaf pan, place in the refrigerator to harden. Once hardened, remove from the loaf pan and cut into ½ inch slices. Fry these slices in a little oil or pam until they are browned on each side, serve with butter and syrup.
CATFISH (BAKED OR FRIED)
Dale W. MORROW (#1 in the MORROW Genealogy)
3-4 fillets/or multiple nuggets cornmeal salt/pepper to taste
Place catfish in a plastic bag; add ¼ to ½ c. yellow cornmeal and shake well to coat fish. Spray a frying pan with Pam, fry fish on medium until brown on both sides.
Fillet variations for baking:
Sprinkle with garlic pepper or creole seasoning.
Bast with butter and parsley.
DEVILED CLAMS
Dale W. MORROW (#1 in the MORROW Genealogy)
1 can clam pieces 1 c. seasoned bread
crumbs ½ c. celery diced
½ c. onions diced 1 tbsp.
butter 1 tsp. Old Bay
Paprika *6-8 clam shell
halves
Saute celery and onions in butter until onions are clear. Pour the clams and juice in a mixing bowl; add the onions and celery, and bread crumbs. Mix thoroughly. Spoon the mixture into half clam shells. To serve, place in 350 degree oven for 15-20 minutes. * You can buy clam shell halves at some seafood stores, or buy whole clams and save the shells. At last resort, buy a package of deviled clams at the store and save the shells.
CRAB CAKES
Maryland Seafood Cookbook
1 lb. crabmeat 2 eggs ¼ c.
mayonnaise ¾ c. seasoned bread crumbs
Salt/pepper 1 tsp. Worchester
sauce 1 tsp. mustard
Mix all ingredients together. Spray a 9 x 12 with Pam. Scoop up crab mixture with a ice cream scoop and place the mixture in the baking pan. Bake the mounds of crabmeat in a 350 degree oven for 20-25 minutes or until browned. You can also fry the crab cakes in a skillet, but they come out much better if baked.
VEGETABLE CRAB SOUP see SOUPS
SEAFOOD SOUP see SOUPS
BEEF TONGUE
Dale W. MORROW (#1 in the MORROW Genealogy)
1 beef tongue water to cover 2 tbsp. vinegar 2-3 bay leaves
Cook tongue on a slow boil until it can be pricked with a long pronged fork and the juices run clear (about 1 to 1 ½ hrs.). Remove the tongue from the broth to a meat platter and let cool. When cooled peel away the outer layer of skin of the tongue, then cut ¼ inch slices starting cross wise from the back of the tongue to the tip. Use slices to make sandwiches, topped with Dijon mustard.
BEEF ROAST WITH MUSHROOM GRAVY
Deborah Morrow
Beef roast (any size) 1 can mushroom soup 1 package Onion soup mix
Place the roast into a large piece of foil, large enough to fold over the top like a tent and place it in a roasting pan. Spoon the mushroom soup over the roast, then sprinkle the onion soup mix over the mushroom soup. Add about ½ c. water. Close the foil. Roast in the oven for 1 ½ to 2 hrs. at 350 degrees. Serve with mashed potatoes.
GRILLED STEAK
Dale W. MORROW (#1 in the MORROW Genealogy)
Any type of steaks sugar garlic powder soy sauce
Place a steak in a container, sprinkle a little sugar, garlic powder, and soy sauce on top of the steak; rub it in to the steak. Turn it over and repeat the process. Place a second steak on top of the first steak, repeat the process. Continue until all steaks are processed. Marinate for at least 1 hr. Grill the steak on a charcoal grill until cooked.
DUMP CAKE
Deborah Morrow (spouse of #1 MORROW Genealogy)
1 can cherry pie filing 1 can crushed
pineapple 1 yellow cake mix
1 cube butter (1/4 lb.)
Spray a 9 x 12 pan with pam. Dump in the pie filing and crushed pineapple, mix thoroughly. Place the cake mix and cube of butter in a mixing bowl; cut the mixture together with a pastry cutter until the butter is completely mixed with the cake mix. Spoon the cake/butter mixture evenly over the top of the cherry/pineapple mixture. Bake 350 degrees fro 1 hour or until the cake mixture is browned on top. Serve with vanilla ice cream or cool whip.
ORANGE JULIUS
Deborah Morrow (Spouse of #1 in the MORROW Genealogy) and Judith Clark
½ can frozen orange juice 1/3 c.
sugar 1 c. milk 1 c. water
1 tsp. vanilla ice
Blend well juice, sugar, milk, water, and vanilla in a blender. Fill the blender with ice and blend until ice is slushy, but not completely liquefied.
STIR AND DROP SUGAR COOKIES
Louise Licklider Morrow (# 5 in the MORROW Genealogy)
2 eggs 2 tsp. vanilla ¾ c.
sugar 2 tsp. baking powder 2/3 c. oil
2 c. sifted flour 1 tsp. grated
lemon rind ½ tsp. salt
Beat eggs with fork and stir in oil, lemon rind and vanilla. Blend in sugar until thick. Sift in four, salt and baking powder. Stir in mixture drop by teaspoon on ungreased baking sheet. Flatten with tumbler (glass) greased and dipped in sugar and nutmet. Bake 8 to 10 minutes in 400 degree oven. Makes about 50.
GINGER SNAPS
Louise Licklider Morrow (# 5 in the MORROW Genealogy)
1 c. molasses 1 c. brown
sugar 1 c. melted lard* 1 tsp soda
2 tsp. ginger 4-5 c.
flour 1 c. boiling water
(*You can substitute 1 c. fat free butter for the lard). Cream sugar and lard; add molasses, stir in the water in which the soda has been dissolved. Sift ginger with floour. Add flour, enough to make a stiff dough. Chill. Roll very thin. Cut in squares or shapes with a shaped cookie cutters. Bake at 400 degrees for 8-10 minutes. Makes about 12 dozen if rolled thin.
MOCHA TASTE-A-LIKE
Dale W. MORROW (#1 in the MORROW Genealogy)
1 c. milk 1 tbsp. instant
coffee 2 tbsp. Ovaltine Malt
Ice
Place the milk, coffee, and malt in a blender. Blend thoroughly. Add 1-2 c. ice and blend until ice is slushy, but not liquefied.
DEVILED EGGS
Dale W. MORROW (#1 in the MORROW Genealogy)
6-8 eggs 1 tsp. mustard
2 tsp. mayonnaise ¼ c. sugar
Paprika
Hard boil the eggs. Remove the shells, cut lengthwise, and place the yolks in a mixing bowl. Place the half egg white shells in a dish or on a plate. Add the mustard, mayonnaise, and sugar to the egg yolks, and mash the mixture with a fork until it is completely mixed. With a knife tip, fill the white egg shells with the yolk mixture, then dust each with paprika.
EGGS IN A NEST
Dale W. MORROW (#1 in the MORROW Genealogy)
1 egg 1 slice cheese 2 slices bread or a hamburger bun butter
Take the top piece of bread or bun and cut a round hole in it using a drinking glass. Butter all around the edges of the bottom slice of bread or bun, then fit the top piece of bread or bun over the bottom piece and press down around the edges to seal the two pieces together with the butter. Place the bread in a baking pan. Crack an egg and put it in the hole of the top piece of bread. Bake for 20 minutes in a 350 degree oven, or longer it you want the yolk more solid. When finished, turn oven off, add a slice of cheese over top of the egg, and return it to the oven for about 2-3 minutes to melt the cheese.
VEGETABLE OMLET
Dale W. MORROW (#1 in the MORROW Genealogy)
½ cup egg substitute (egg beaters) ¼ c. celery
diced ¼ c. onion diced
Oil
½ c. grated cheese any left over vegetables
Saute the vegetables in a small amount of oil in a skillet. Remove and place in a dish. Heat the skillet and pour in the egg. Spread the vegetables over the top of the egg. When the egg is no longer runny, fold the egg from one side to the other, forming a half-moon omelet. Cook until the egg is completely cooked.