Category: Recipes

Recipes

Banana Icebox Pie

I’m not sure which dessert is Dad’s favorite, Mom’s cheesecake, or Pinkie Sue’s Banana Icebox Pie.

Banana Icebox Pie
 
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Recipe type: Dessert
Ingredients
  • Graham cracker crust
  • 8 ounces cream cheese
  • 1 cup powder sugar
  • 1 cup cool whip
  • 2 small packages french vanilla pudding
  • 3 cups milk
  • 2 bananas
Instructions
  1. Mix cream cheese, powder sugar, and cool whip.
  2. Spread over crust.
  3. Slice bananas and spread over mixture.
  4. Mix french vanilla pudding with milk.
  5. Pour over bananas.
  6. Spread thin layer of cool whip.
  7. Chill (in freezer) till it sets.

 

 

 

Bob’s Sauté Trout

  • Trout, fillets or bone-in (without the skin, head, or tails)
  • 1 cup chopped onions
  • 1 1/2 sticks butter
  • lemon
  • salt
  • pepper
  • garlic salt
  1. Melt butter in skillet.
  2. Add onions and sauté.
  3. When onions become transparent, add fish (pre-seasoned with salt, pepper, and garlic salt).
  4. Cook on medium / medium high heat.
  5. Squeeze lemon juice over fish as it cooks – use juice of 1/2 a lemon per pan of fish.
  6. Brown fish and onions or lightly blacked.

Rice Pudding

  • 4 eggs
  • 2 cups milk
  • 1/2 cup sugar
  • 1 Tbsp melted gelatin
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 cups cooked rice
  1. Pre-heat oven to 325°.
  2. In a medium bowl, beat eggs, blend in milk, sugar, gelatin, vanilla, and salt.
  3. Stir in cooked rice, pour into greased casserole dish.
  4. Bake for 35 minutes.
  5. Gently stir from the bottom, continue baking for 20 – 25 minutes.
  6. Sprinkle with cinnamon or nutmeg if desired.

German Potato Salad

This is a staple of our Thanksgiving and Christmas dinners.

Betty’s German Potato Salad
 
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Ingredients
  • 5 lb. potatoes, boiled & skinned
  • 1 to 2 lbs. frozen bacon, sliced
  • 1 large onion, chopped
  • ½ to ¾ cup apple cider vinegar
  • 1 to 2 drops Tabasco (optional)
Instructions
  1. When potatoes have been peeled, cut into cubes.
  2. Fry bacon until almost done; pour off ½ the grease.
  3. Add onions and sauté.
  4. Add vinegar with a big drop of water.
  5. Add Tabasco sauce.
  6. Simmer for 3 to 4 minutes.
  7. Pour into a big pot with potatoes and fold well.
  8. Add salt & pepper to taste.
Notes
Serve hot. Can be refrigerated and reheated.