Cuban Pork

Submitted by Laura Hintz

12 Tbsp. fresh lemon juice

1 tsp. garlic salt

1 tsp. onion salt

1 tsp. oregano

1 tsp. cumin

1 tsp. salt

1 tsp. Adolph’s meat tenderizer

Mix together all the above ingredients (Adobo). Wash a 6-7 #pork leg (also called a fresh ham, not cured) and trim off almost all the fat. Dry pork leg and let it drain a little bit. Stab the leg in different parts deep enough so the Adobo penetrates it (leave a little bit of the Adobo for the following morning). Put the pork leg in a turkey cooking bag along with the Adobo and let it marinate overnight at room temperature. Keep turning the meat over and over so that all sides get covered. The following morning add the leftover Adobo (do not drain off the marinating liquid) and put it into the oven at 350 degrees. Roast a half hour per pound. Don’t overcook it! Be sure to baste the leg with its own juices every half hour. With the turkey bag you don’t necessarily have to do this but it sure makes a nice brown crust if you do. Leftovers freeze well. Be sure to cover with any of the remaining Adobo to keep the meat moist.

This is a recipe from my step-father and was served for Christmasin his home in Havana. He is no longer with us but the Germans, Swedes, Cech, Irish, French and Nez Perce family members expect it for Christmas every year. Also served is black beans and rice. Any leftover beans and rice were mixed together and called Moorsand Christians in Cuba. We triple the recipe for a 20# roast because everyone wants to take leftovers home.

Turtle Pumpkin Pie

¼ cup plus 2 Tbsp. caramel ice cream topping, divided

1 graham cracker pie crust

½ cup plus 2 Tbsp. pecan pieces, divided

1 cup cold milk

2 pkg. (3.4 oz. each) Jello vanilla instant pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Pour ¼ cup caramel topping into crust; sprinkle ½ cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups Cool Whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.

Pecan Pie Muffins

Submitted by Shayla Cap

1 cup light brown sugar

1/2 cup flour

1/2 cup chopped pecans

2/3 cup butter (softened)

2 eggs beaten

Preheat oven to 350 degrees, line 6 muffin cups with liners. In bowl stir together brown sugar, flour, pecans in separate bowl. Beat together eggs and butter until smooth. Stir in dry ingredients until just combined spoon into muffin cups 2/3 full. Bake 20 -25 mins.

Citrus Turkey Brine

Submitted by Marty Schievelbein

1 cup salt

1 lemon, cut into wedges

1 orange, cut into wedges

1 medium onion, cut into wedges

3 cloves garlic

4 bay leaves

1 Tbsp. dried thyme

1 Tbsp. ground black pepper

1-1/2 gallons cold water

Rub salt onto your turkey and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot and fill with water. Refrigerate overnight. Discard brine after removing turkey.

Chicken Broccoli Casserole

Submitted by Carol Hohenthaner

2 – 10 oz. pkg. broccoli spears, cooked and drained

3 cups cooked chicken (can use turkey)

Layer in a 9x13 greased pan.

2 cans of chicken soup

1 cup mayonnaise

1 tsp. lemon juice

1 can French fried onion rings

Mix and spread over chicken pieces.

Sprinkle this over the top of sauce:

½ cup grated cheese

1 cup potato chips (crushed)

½ cup bread crumbs

1 Tbsp. melted butter.

Bake at 350 degrees for approx. 30 minutes.

This is delicious made with turkey instead of chicken too!

Fireside Coffee

Submitted by Gladys Weeks

2 cups instant cocoa

2 cups nondairy creamer

1 cup instant coffee

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Blend well. Mix 2 tsp. of mix into 1 cup boiling water.

Karla’s Mustard Sauce

Submitted by Micki Schievelbein

Mix dry ingredients first:

1 cup brown sugar

3 Tbsp. dry mustard

1 Tbsp. flour

Then:

1 cup cider vinegar

4 eggs

Mix all together in double boiler. Bring to boil and let simmer 2-3 hours. Serve at room temperature. This is delicious served with baked ham!

Italian Dainties

Submitted by Joyce Schurman

4 cups flour, 2 cups oleo, 1/2 teaspoon salt

Mix together like pie crust add 2 beaten eggs dissolved, then take 1 cake of yeast add in 1 cup warm milk then mix together andadd to flour mixture. Cover and put in refrigerator overnight.

Filling:

2 cups finely chopped walnuts

1 cup sugar

1 egg

Make into a paste. Roll dough in sugar until about 1/8 inch thick. Cut in oblong pieces put in filling, roll up and bake at 350 degrees, 25-30 minutes.

Pecan Tea Squares

Submitted by Cathy Cap

1/2 cup softened butter

1/2 cup brown sugar

1 cup flour

Mix together until crumbly. Put in 9×9 pan, bake at 350 degrees for 10 minutes. Let crust cool.

Topping:

2 beaten eggs

1 1/2 cups brown sugar

1/2 cup coconut

1 cup chopped pecans

2 Tbsp. flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

Mix together and spread over crust.

Bake at 350 degrees for 25 minutes.

Candied Sweet Potatoes

Submitted by Micki Schievelbein

4 pounds sweet potatoes, quartered

1-1/4 cups margarine or butter

1-1/4 cups brown sugar

3 cups miniature marshmallows, divided

Ground cinnamon to taste

Ground nutmeg or pumpkin pie spice to taste

Preheat oven to 400. Grease a 9x13 baking dish. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.

In a large saucepan over medium heat combine margarine or butter, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally until marshmallows are melted.

Stir potatoes into marshmallow sauce. Transfer to prepared dish.

Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

I mixed some pecans in this as well and threw a little brandy into the sauce as I was mixing.