HANNAH'S KITCHEN RECIPE COLLECTION

All Purpose Barbecue Rub

1. 1 cup of oats soaked in 1/2 cup of orange juice and 1/2 cup of boiling water for 15 minutes
   
2. 1/2 cup of margarine
   
3. 1/2 cup of white sugar
   
4. 1/2 cup of brown sugar
   
5. 2 eggs beaten
   
6. 1 cup of raisins
   
7. 1 teaspoon of vanilla
   
8. 1 cup of all-purpose flour
   
9. 1 teaspoon of baking powder
   
10. 1 teaspoon of baking soda
    
11. 1 teaspoon of salt

1. Cream margarine and sugar. Beat in eggs and stir in oat mixture. Stir in raisins and vanilla.
   
2. Add flour, baking powder, baking soda and salt.
   
3. Stir until moistened. Pour into well-greased muffin cups.
   
4. Bake at 350 degrees for 20 minutes
   

Yield 10 large muffins.

Enjoy

1. 1 cup of soft butter
   
2. 2 eggs
   
3. 2 cups of flour
4. 1/2 teaspoon of baking soda
5. 1 cup of coconut
6. 3 cups of brown sugar
7. 1 teaspoon of vanilla
8. 1 teaspoon of baking powder
9. 1/2 teaspoon of salt
10. 2 cups of quick cooking oats
11. 1/2 cup of chocolate chips or 1 cup of raisins

1. Beat butter, brown sugar, eggs and vanilla together until fluffy.
   
2. Mix flour, baking powder, soda and salt together then add into mixture and blend well.
   
3. Stir in coconut, rolled oats and chocolate chips or raisins.
   
4. Drop by rounded tablespoons, 3 inches apart on greased cookie sheet and flatten with fork.
   
5. Bake in 375-degree oven for 10 minutes

1. 1 cup of chopped onions
   
2. 1 cup of chopped celery
   
3. 1 cup of chopped carrots
   
4. 1 teaspoon of minced garlic
   
5. 2 tablespoons of vegetable oil
   
6. 21/2 cups of water
   
7. 2 tomatoes diced
   
8. 1 14.5-ounce can of diced tomatoes with juice
   
9. 1 10-ounce can of chicken broth
   
10. 1/4 cup of uncooked barley
    
11. 1/8 teaspoon of pepper

1. In a large sauce pan over medium heat, combine the onions, celery, carrots, garlic and oil and sauté for 5 to 10 minutes, or until all vegetables are almost tender.
   
2. Then add water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

CRUST

1. 1 cup of flour
   
2. 1/4 cup of icing sugar
   
3. 1/2 cup of margarine or butter softened
   

FILLING

1. 1/4 cup of flour
   
2. 3/4 cup of sugar
   
3. 1/2 teaspoon of baking powder
   
4. 1/4 teaspoon of salt
   
5. 2 eggs
   
6. 1/2 cup of maraschino cherries, well drained and chopped
   
7. 1/2 cup of coconut
   
8. 1/2 cup of chopped walnuts

1. Heat oven to 350 degrees. In a small bowl, combine 1 cup of flour and powdered sugar.
2. Using fork or pastry blender cut in margarine until mixture resembles coarse crumbs. Press crumb mixture firmly in bottom of ungreased 9-inch square pan. Bake at 350 degrees for 10 minutes.
   
3. Meanwhile, in same small bowl, combine 1/4 cup of flour, sugar, baking powder and salt. Add eggs beat well. Stir in cherries, coconut and walnuts. Spread over partially baked crust. Return to oven; bake an additional 25 to 30 minutes or until golden brown.
4. Cool completely. Cut into bars.
   

1. 4 cups of chicken broth
2. 3 cups of chopped broccoli
3. 1/2 cup of heavy whipping cream
4. (I substitute 10 % coffee cream to help make it a bit lighter)
5. 1 teaspoon of sugar

1. In a large saucepan, bring broth and broccoli to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until broccoli is tender. Cool for 10 minutes.
2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through
   Yield: 5 servings

• 1 boneless, trimmed beef chuck roast (about 3 pounds)
• 1 can (10 oz) condensed onion soup mix undiluted (a package of Lipton's Onion Soup Mix with water added is good)
• 1 can of beef consommé (10 oz) undiluted
• 1 can (10 oz) condensed beef broth, undiluted
• 1 teaspoon of beef bouillon granules
• 8 to 10 French or Italian rolls split

1. Halve the roast and place both pieces in a 3-quart slow cooker. Combine the soup, consommé, broth and bouillon; pour over roast.
2. Cover and cook on low heat for 6-8 hours or until meat is tender.
3. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

1. Heat a large nonstick skillet over medium-high heat.
   with a wooden spoon as it cooks,
   about 5 to 7 minutes.
2. Stir in crushed tomatoes, tomato sauce, salt, oregano,
   basil and crushed red pepper flakes; simmer 5 minutes
   to allow flavors to blend.
   
3. Meanwhile, in a medium bowl stir together the ricotta cheese
   and 1 cup of mozzarella
   cheese.
   
4. Spoon 1/3 of the beef mixture into a 5-quart slow cooker.
   Break 3 lasagna sheets in half and arrange over beef mixture;
   top with half of ricotta mixture.
5. Repeat with another layer and finish with remaining
   1/3 of beef mixture.
   
6. Cover slow cooker and cook on low setting for 4 to 6 hours.
   Remove cover; turn off heat and season to taste if desired.
   
7. In a small bowl, combine remaining 1/2 cup
   of mozzarella cheese and Parmesan cheese; sprinkle
   over beef mixture.
8. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

• 1 cup of sugar
  
• 1/2 cup of margarine
  
• 1 egg beaten
  
• 1 cup of flour
  
• 1/4 teaspoon of cinnamon
  
• 1/4 teaspoon of nutmeg
  
• 1 teaspoon of baking soda
  
• 2 cups of diced apples
  
• 1/2 cup of chopped walnuts (optional)
  

Butter sauce

• 1 cup of sugar
  
• 2 tablespoons of butter
  
• 2 tablespoons of cornstarch
  
• 1 cup of boiling water
  
• 1 teaspoon of vanilla

1. Cream sugar with margarine and add beaten egg.
   
2. Sift flour with baking soda and spices; add to batter and mix well. The batter will be very stiff.
   
3. Fold in the diced apples and walnuts.
   
4. Pour into a nine-inch greased square pan.
   
5. Bake in preheated oven (350 degrees) for 45 minutes.
   
6. Serve with warm butter sauce.
   
   
7. To make butter sauce, combine first four ingredients. Cook and stir constantly over medium heat until clear.
8. Add vanilla. Spoon over apple pie pudding pieces.

• 1 cup of butter
  
• 11/2 cups of all-purpose flour
  
• 11/2 cups of firmly packed brown sugar
  
• 1 teaspoon of vanilla extract
  
• 2 eggs
  
• 2 cups of quick-cooking oats
  
• 1/2 teaspoon of salt
  
• 1/2 teaspoon of baking soda
  
• 1 12-ounce bag of chocolate chips

1. Heat the over to 350 degrees. Coat 2 8-inch square pans with butter, then flour and set them aside.
   
2. Place the butter and brown sugar in a mixing bowl, and beat until creamy. Add the vanilla extract and eggs, and mix until well combined. Add flour, oats. salt and baking soda, and mix until combined. Stir in the chocolate chips. Divide the dough between two prepared pans and flatten the dough, pressing it into edges with a rubber spatula.
   
3. Bake until golden brown and set in the center, about 35 minutes, rotating pans halfway through cooking time. Place the pans on wire racks to cool. Once cool, remove from pan and cut in half to form two four-by-eight inch rectangles. Cut each rectangle into six 4-inch-long bars. Serve.

Makes 2 dozen.

• 1 cup of milk
  
• 1 cup of frozen vanilla yogurt
  
• 1/2 cup of brewed coffee, cooled to room temperature
  
• 1 teaspoon of sugar
  
• About 6 ice cubes

1. In a blender, combine all of the ingredients; puree until smooth. When making this smoothie
   dissolve granulated sugar in the liquid before putting it in the blender.
2. Pour into a tall, chilled glass. Enjoy
   

This recipe can be easily doubled.

• 2 cups of cubed cooked chicken
  
• 1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
  
• 1 cup of sour cream
  
• ¾ cup of mayonnaise
  
• 2 celery ribs, chopped
  
• 3 hard cooked eggs chopped
  
• 1 can (8 ounces) water chestnuts, drained and chopped
  
• 1 can of mushroom stems and pieces, drained
  
• 1 tablespoon finely chopped onion
  
• 2 teaspoons of lemon juice
  
• ½ teaspoon of salt
  
• ¼ teaspoon of pepper
  
• 1 cup shredded cheddar cheese
  
• ½ cup of crushed cornflakes
  
• 2 tablespoons of melted butter
  
• ¼ cup of sliced almonds

1. In a large bowl, combine the first 12 ingredients.
2. Transfer to a greased 13-in x 9-in x 2-in baking dish; sprinkle with cheese.
   
3. Toss cornflakes with butter; sprinkle over cheese. Top with almonds.
4. Bake uncovered, at 350 for 25 –30 minutes or until heated through.

Yield 6-8 servings.

Enjoy!

1. In a large mixing bowl, cream the butter, shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients. Shape into three 10-inch rolls; wrap each in plastic wrap.
3. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets.
4. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Remove to wire racks to cool.

• 1 egg
  
• 3/4 cup of milk
  
• 1/4 cup crushed butter flavored crackers (about 6 crackers)
  
• 1 pound of ground fully cooked ham
  
• 1/2 pound of ground pork
  
• 1 8 ounce can of sliced pineapple
  
  

Sauce

• 1/2 cup sugar
  
• 1 tablespoon of cornstarch
  
• pinch of salt
  
• 1 cup of water
  
• 1/3 cup of raisins
  
• 1 tablespoon of butter or margarine
  
• 1 teaspoon of vanilla extract

1. In a large bowl, combine the egg, milk and cracker crumbs. Crumble ham and pork over mixture; mix well.
   
2. Form into an 8 inch round loaf in an ungreased pie plate.
   
3. Drain pineapple, reserving juice. Cut pineapple slices in half if desired and place on top of the loaf
   
4. Bake uncovered, at 325 degrees for 45 minutes, baste with reserve pineapple juice. Bake 45 minutes longer or until the loaf is lightly brown or a meat thermometer reaches 160 degrees. Baste occasionally with the meat drippings as it cooks.
   

Sauce

1. Combine the sugar, cornstarch, salt and water in a saucepan, stir until smooth. Add the raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in butter and vanilla. Serve the sauce warm with the ham loaf.
   Yield 6 servings

• 1/2 cup of butter, softened
  
• 2 cups of sugar
  
• 1/2 teaspoon of vanilla extract
  
• 2 eggs
  
• 2 cups of all-purpose flour
  
• 11/2 teaspoons of ground cinnamon
  
• 1 teaspoon of ground nutmeg
  
• 1/2 teaspoon of salt
  
• 1/2 teaspoon of baking soda
  
• 6 cups of chopped peeled tart apples
  

Butterscotch Sauce

• 1/2 cup of packed brown sugar
  
• 1/4 cup of butter, cubed
  
• 1/2 cup of heavy whipping cream

1. In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to cream mixture and mix well (batter will be stiff). Stir in apples until well combined.
   
2. Spread into a greased 13-in x 9-in. x 2-in. baking dish. Bake at 350 degrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
   
3. Meanwhile, in a small saucepan, combine brown sugar and butter.
   
4. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

Yield 12 -14 servings.

• 1 can (29 ounces) sliced peaches
  
• 1 cup of packed brown sugar
  
• 2 tablespoons of corn starch
  
• 2 tablespoons of honey
  
• 1/2 teaspoon of ground cinnamon
  
• 1/4 teaspoon of ground nutmeg
  
• 1/2 cup of lemon juice
  
• 1/2 cup of raisins
  
• 1/2 cup of chopped pecans
  
  
• Topping
  
• 1 cup of all purpose flour
  
• 1/2 cup of sugar
  
• 1/2 cup of butter or margarine melted

1. Drain peaches, reserving the syrup in a saucepan; set peaches aside.
2. Stir brown sugar, cornstarch, honey, cinnamon and nutmeg into the peach syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add lemon juice, raisins, pecans and reserved peaches.
4. Pour into a greased 2-quart baking dish. For topping, combine flour, sugar and butter. Sprinkle over peach mixture.
5. Bake at 350 degrees for 35 minutes. Serve with ice cream if desired.

Yield 6 servings

• 1/3 cup of sugar
  
• 1 tablespoon cornstarch
  
• 1 teaspoon of salt
  
• 1 to 11/2 teaspoons of ground mustard
  
• 1/2 teaspoon of celery seed
  
• 1/2 cup of milk
  
• 1/4 cup of vinegar
  
• 1 egg, beaten
  
• 1/4 cup of butter or margarine, cubed
  
• 1/4 cup of chopped onion
  
• 1/4 cup of mayonnaise
  
• 7 medium red potatoes, cubed and cooked
  
• 3 hard cooked eggs, chopped
  
• Lettuce leaves and paprika optional

1. In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
2. Cool. Stir in onion and mayonnaise. In a large bowl, combine potatoes and hard cooked eggs. Add
   
3. dressing and toss to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika. Yield 8-10 Servings

• 2 pounds of ground chuck
  
• 1 medium onion, chopped
  
• 2 cloves of garlic, minced
  
• 2 tablespoons Worcestershire sauce
  
• 2 cups of fresh mushrooms
  
• 1 14 ounce can of beef broth
  
• 1 can of cream of mushroom sauce
  
• 1 16 ounce container of sour cream
  
• ¾ teaspoon of salt
  
• 1 teaspoon of pepper
  
• 8 ounces of wide egg noodles, cooked and kept warm
  
• 2 tablespoons of butter

1. Preheat your oven to 350 and lightly grease a 13x9x2 inch-baking dish.
   
2. In a large skillet, cook ground chuck, onion and garlic over medium heat until meat is browned and crumbles. Drain.
   
3. Return to skillet and stir in Worcestershire, mushrooms, and beef froth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in soup, sour cream, salt and pepper. Remove from heat.
   
4. Combine hot cooked noodles and butter, stirring until butter melts. Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.

• 1/2 cup hard margarine softened
  
• 1/2 cup of brown sugar packed
  
• 3/4 cup of graham cracker crumbs
  
• 3/4 cup of all-purpose flour
  
• 1 cup of semi sweet chocolate chips
  
• 2 cups of miniature marshmallows

1. Cream margarine and brown sugar in a medium bowl until fluffy.
   
2. Stir in graham crumbs and flour.
3. Press in a greased or foil lined 9x9-inch pan.
4. Bake in a 350-degree oven for 10 minutes. Reduce heat to 250 degrees
   
5. Sprinkle with 1/2 of chocolate chips and all marshmallows.
6. Sprinkle with second 1/2 of chocolate chips over the top of the marshmallows.
7. Bake in 250-degree oven for 10 to 12 minutes until marshmallows are puffed and melted.
8. Broil for about 1 minute to brown lightly, watching carefully.
9. Cuts into 36 squares.

Each square contains 85 calories.

• 2 cups of firmly packed brown sugar
  
• 2 cups of all-purpose flour
  
• 1/2 cup of butter or margarine, softened
  
• 1 teaspoon of baking powder
  
• 1/2 teaspoon of salt
  
• 1 teaspoon of vanilla extract
  
• 1 cup of milk
  
• 1 egg
  
• 1 cup of semi sweet chocolate chips
  
• 1/2 cup of chopped walnuts
  
• 1/4 cup of unsweetened flaked coconut (optional)

1. Preheat oven to 350 degrees. Lightly grease a 13x 9-inch baking pan.
   
2. In a large mixing bowl, mix together the brown sugar and flour.
   
3. Using a pastry cutter or two knives cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
   
4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
   
5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
   
6. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut.
   
7. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.
   
8. Using a long flat spatula, spread topping evenly over the top of the batter in pan
   
9. Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
   
10. Transfer pan to a wire rack. Cool bars in pan completely before slicing
    
11. Using a serrated knife, cut into 24 bars. Store in an airtight container for up to 5 days.

• 1 large package of cream cheese softened
  
• 1 large container of sour cream
  
• 3 tablespoons of Mayonnaise
  
• 3 tablespoons of Lemon juice
  
• 3 chopped Green onions
  
• 3 chopped Green peppers
  
• 3 chopped Tomatoes
  
• 1 small or medium jar of Salsa, mild or hot
  
• 1 pound of Grated Cheddar Cheese or cheese of your choice
  
• Crisp Bacon Bits to taste

• Mix together first 4 ingredients and put on the bottom of a 9"x13" pan.
• Then layer with the next 4 ingredients.
• Top with grated cheese and bacon bits.
• Chill for 30 minutes and serve with Taco chips on the side.

This is an excellent dish for a party.

• 1 1/2 cups of flour
  
• 1/3 cup of confectioner's sugar
  
• 3/4 cup of cold butter or margarine
FILLING

• 1 package (8 ounces) cream cheese, softened
  
• 1-can 14 ounces sweetened condensed milk
  
• 1/4 cup lemon juice
  
• 2 tablespoons of cornstarch
  
• 1 tablespoon brown sugar
  
• 1 can (16 ounces) whole-berry cranberry sauce
  
TOPPING

• 1/3 cup of flour
  
• 2 tablespoons of brown sugar
  
• 1/4 cup cold butter or margarine
  
• 3/4 cup of finely chopped walnuts

• In a small bowl, combine flour and confectioner's sugar; cut in the butter until crumbly. Press into a greased 13-inch x 9-inch x 2-inch baking dish. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned. Reduce heat to 325 degrees.
  
• In a mixing bowl, beat cream cheese until smooth. Add milk and lemon juice: mix well. Pour over crust. In a bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping combine the flour and the brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling.
  
• Bake at 325 degrees for 40-45 minutes or until topping is golden brown. Cool and chill for 3 hours before cutting. Yield 12-15 servings.