Hawaiian Haystacks - A major family FAVORITE!

Click on this image for another blogger's recipe

I'm a dump cook, I'll completely admit. Hawaiian Haystacks is a very flexible recipe, very forgiving even. I make it so many different ways that I didn't realize I wasn't following a recipe. But since it's been the birthday request of my oldest son for most of his life, I should have it documented! So here's my attempt.

Hawaiian Haystacks Gravy

1-2 pcs chicken (breast, thigh, whatever, you'll be removing the bones if there are any)

Boil the chicken in (3-4 cups?) salted water (maybe 3/4 tsp salt?) until cooked through.

Remove the chicken and let it cool so you can chop/shred it up. SAVE the broth!!!

Bring the broth to a boil, and add:

• 1/2-3/4 c cornstarch or flour with 1 1/2-2 C water, mixed well

Allow this to thicken. After it's thickened, you may add any or none of the following - 

• The pineapple juice from the can of tidbits you plan on serving with the Hawaiian Haystacks
• A brick of cream cheese OR some sour cream OR neither
• A can of coconut cream...mmmmm, I love it when I add this!
• The diced or shredded chicken you just cooked - okay, I ALWAYS add this

(Instead of adding the thickener-flour & water-you may add a couple of cans of cream of chicken soup. But I like the freshly made stuff instead. If it needs more flavor, I add extra chicken bullion.)

Serve over hot rice (white or brown or mixed) with:

• Grated cheese
• Pineapple tidbits or mandarin oranges or both
• Chinese noodles
• Anything else you want, like:

• diced tomatoes
• diced peppers
• sliced green onion
• chopped celery
• sliced olives
• raisins/craisins
• chopped nuts
• shredded coconut (esp without added sugar)
• anything else you like

Mmmm! My WHOLE family totally loves this because you eat what you like. They're all salivating as I'm finishing this recipe! Coming up in a couple of days...too bad they all live away from home now!

Sticky Popcorn

Put ½ cup butter and ½ cup brown sugar in a glass dish and microwave for two minutes. Stir in 1 cup mini marshmallows. Microwave for one minute. Stir again. Pour mixture over 2 quarts (or 2 bags) popcorn in a large bowl and mix in 2 more cups mini marshmallows if desired.

YUMMY Traditional Stovetop Popper Popcorn

Heat in the stovetop popper popcorn cooker:

          1 tbsp oil

          1 tbsp butter

When the oil is hot and nearly starting to smoke, add:

¾ cup uncooked popcorn kernels

¼ heaping tsp popcorn salt

Several shakes of black pepper

(Previously add the salt & pepper to the container of corn for speed)

Stir while it cooks on high, until the kernels slow popping considerably.

Dump popcorn into a serving bowl and enjoy!

Leave out the salt and pepper and make Sticky Popcorn!

Bruno's Brazilian Black Beans

We had an exchange student years ago from Rio de Janeiro. When wanted to share with us his favorite food from home, he called his mom and got this one.

2 C black beans
6 C water
1/2 lb bacon
1 tbsp salt

Boil until the beans are soft, about four hours.

Saute in a little oil:
1 onion, minced
3 cloves crushed garlic

Take one cup cooked beans, mash, add to the onion and garlic. Add to the remaining beans and simmer for half an hour. Serve over rice.

Common variation in Brasil - lay fried egg/s atop the rice and beans.

Grandma Howlett's Crazy Cake

2 C sugar
2 eggs
1/4 scant C cocoa
3/4-1 C shortening
1/2 tsp salt
1 tsp baking powder
1 3/4 C cake flour
1/2 tsp soda
1/2 C hot water
1/2 C milk

Place all ingredients in a bowl Beat 3 minutes. Bake 25 minutes in 350 degree oven.

We lived next door to my grandma, Ada Smith Howlett, my last two years of high school. I remember my Mom making this recipe: She'd mix the dry ingredients, then make indentations for the wet ingredients, then stir them all together. Simple, but mmm!

My Favorite Minestrone

Image from this website

1 lb sausage, browned and drained
1 quart water
1 can consomme
3-5 large carrots, cut large
3 stalks celery, cut large
1/2 tsp basil leaf
1 tsp oregano
1 1/2 quarts tomatoes
3 onions, cut large
1 T parsley
1 can tomato sauce
1 clove garlic, minced

Simmer the above 8-10 hours (in slow cooker). Add 1 can cut green beans and 1 can red kidney beans. Simmer 1 hour. Add 1 cup macaroni, cook until macaroni is done, about 10 minutes. Sugar and salt to taste. Sprinkle individual bowls with Parmesan cheese.

This is a very forgiving recipe. You can mix up the ingredients. I personally like to use acini do pepe for the pasta so that we don't get big bites of pasta. I like to add 2-3 C sliced cabbage at the end with the pasta. You can even make it up in less than an hour if that's the time you have, but the longer the ingredients simmer together, the better they'll taste! The consomme is delicious, but you can switch that out with beef broth if that's all you have. A perfect fall recipe. YUM!

Sour Milk Pancakes

1 t baking soda
2 cups sour milk
2 eggs, beaten
11/2 T sugar
pinch of salt
2 cups sifted flour (I like whole wheat)
1 T melted butter
1 t baking powder

Dissolve soda in buttermilk.  Stir in eggs.  Add sugar and salt.  Beat in flour a little at a time.  Add butter and baking powder. Fry individual pancakes and serve hot.

When looking for recipes to use some sour milk, I found this recipe on Pinterest.  "Retro recipes" are some of my favorites because they usually tend to be basic and delicious, and I did NOT want to lose this one. I also changed it very slightly, so what you see here is how I fix it. (Main difference - it called for buttermilk, but I wanted to use sour milk. It totally works!)

Link to original recipe here.

Grandma Howlett's Playdough

Here's a recipe my mom has used for years for the kids. The alum - used in pickling - is a natural preservative, so this playdough lasts MUCH longer than most. We have made it LOTS of times, including for school projects. The kids love it!

Mix together:
3 C flour
1/2 C salt
1 Tbsp alum

Mix together then combine with dry ingredients:
1 3/4 C boiling water
3 Tbsp cooking oil
Food coloring (20 plus drops)

Knead together like you would bread dough until all ingredients are well blended. Store in a sealed container or resealable bag in the refrigerator for up to six months.

Chicken Delight

(From the Gourmet Pantry, 13^th and Lighthouse in Monterey, California.)

Lay vegetables on bottom of casserole dish. (Frozen broccoli, mixed veges, fresh cut veges, or whatever you like.)

Boil one chicken with ½ to 1 teaspoon each: allspice, cinnamon & nutmeg. Debone and shred chicken and lay it on top of the vegetables.

Whip together topping: 1 can cream of mushroom soup, equal amount mayonnaise, (NOT salad dressing), 1 t curry, 3 t lemon juice.

Spread topping over vegetables and chicken, and sprinkle with breadcrumbs. Bake in 350° oven for 30 to 60 minutes. Serve over rice. Enjoy!

Yummy Cheesy Potato Casserole

6-10 potatoes boiled (may boil w/bay leaf), grated (Use frozen hash browns for EASY)

2 cans cream of chicken soup

1 pint sour cream

4 green onions, chopped

½ tsp salt

¾ cup grated cheese

6 tbsp butter

 

Topping:

1 cup cornflakes, crushed

¼ cup melted butter

Mix all ingredients (except topping). Sprinkle topping over it all in a casserole dish. Bake 350 for 40 minutes to 1 hour. ( To make dairy free: may use IMO instead of sour cream, and prepared cream-of-anything-soup.)

Zucchini Bread

3 eggs
1 C oil
1 C sugar*
2 C grated zucchini
3 tsp vanilla
2 tsp cinnamon
1/2 C nuts (optional)
3 C flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Stir together eggs, oil, sugar, zucchini.l Sift together flour, soda, salt, cinnamon and baking powder.  Add to zucchini mixture.  Stir in vanilla and nuts. Bake at 325 degrees for 1 hour.  May need 15 mins more. Cool completely before freezing. Makes 2 loaves.

(2 C sugar is regular recipe - I always make low sugar)

Susan’s Classic Mustard Potato Salad

Prep Time: 30 mins          Refrigeration time: 4 hrs minimum           Servings: 16-20

Ingredients

8 C russet potatoes, diced* (about 10 -12 medium potatoes)

6 eggs, hard boiled and finely crumbled

3/4 C dill pickles, very finely diced

1 1/2 C Miracle Whip, (but mayo works well too)

2 T yellow mustard

1/4 C pickle juice

1 1/2 t salt

Optional ingredients other people like to add: diced onion, diced celery, pepper, sour or regular cream

Directions

Boil diced potatoes with the whole eggs. Remove the eggs and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Place into a very large container with a lid.

Dice the eggs (reserving 2 for slicing to decorate top).  Very finely chop pickles.  (May add finely diced onion if desired.) Add diced eggs and chopped pickles to the potatoes. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the Miracle Whip, mustard, dill pickle juice, and salt. Whisk until creamy.

Pour over potato mixture. Gently fold into the potato mixture until the dry particles are coated with the creamy mixture.  Lay sliced eggs around the top, and dust top with paprika if desired.

Cover and refrigerate four to eight hours to chill and for flavors to properly disperse. (This can be made in advance and stored in the refrigerator for 3 days.)

*I ALWAYS dice before cooking to shorten cooking time & be able to use while warm. However, you may boil them in the peels – but let them cool before handling as they will dice and hold up better when cold. 

Souperburger Sandwiches

I got this recipe from a fellow Seminary Council member, back in 1982, when we decided to make Sloppy Joes for our opening social. (Ours was the largest LDS Seminary in the world at the time.) We had to feed a LOT of people, and this was SO tasty, I had to have the recipe!

1 lb ground beef
1 medium onion, diced
1 can Campbell's Chicken Gumbo soup
1 T prepared mustard
1/8 t pepper
6 hamburger buns, split & toasted

In skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.  Spoon off fat. Add soup, mustard and pepper. Heat through, stirring often. Serve over buns. Serves 6.

(Dairy free IF you use dairy free buns, or make your own. Find a fabulous & quick recipe at: http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns)


My friend's recipe is similar:


1 lb. hamburger

2 T. minced onion

1 T. vinegar

1 T. Worcestershire sauce

1 T. sugar (optional)

1 T. mustard

1/2 cup catsup

1 can tomato soup or chicken gumbo soup (She said that she blends up the gumbo soup so that her kids can't see the rice...)

We'll be using this recipe for girls' camp this year!

Mom H's Stuffed Pork Chops

Season pork chops with salt & pepper, etc., as desired. 

Prepare Stuffing:

Bread cubes

water

Sage, etc. seasonings

Chopped celery

Raisins

Diced or wedged apples

Put 3 or 4 chops on a large piece of foil. Put stuffing in between and on top of chops. Wrap up foil tightly, place on cookie sheet. Bake at 450̊ for 1 hour 15 minutes.

Super Soft Sugar Cookies by Frieda

INGREDIENTS

1 ½ c. sugar
1 c. shortening
2 eggs
2 t. vanilla
1 t. soda
¼ c. hot water
1 c. milk
1 t. baking powder
1 t. salt
5 c. flour (stir and level w/knife)

INSTRUCTIONS
Mix shortening and sugar until creamy.  Add eggs and vanilla.  Mix completely.  Dissolve soda in hot water.  Pour into mixture, blending well.

In a separate bowl, combine flour, baking powder and salt.  Alternate milk with dry ingredients, mixing thoroughly each time.

Cover and chill at least an hour

*Roll out on floured surface ¼” thick and cut into desired shapes.  Place on greased baking sheet.

Bake in 375° oven for 7-10 minutes until set, but not overly brown.  (Touch tops with finger; if indent stays, bake 1-2 min. more)

*Can use med. cookie scoop; flatten tops w/floured drinking glass to make quick round cookies with no rolling!

Sugar Cookie Glaze

2 ½ c. powdered sugar
3 T. water
1 T. butter
2 T. corn syrup
½ t. vanilla or almond extract
¼ t. salt

Combine ingredients in mixer bowl and mix until smooth and shiny.  Place in decorator bag or squirt bottle and pipe onto cookies.

Glaze recipe from:  Mary Jarvis, Bakers C&C

From my HS/college best friend's collection. See her full color photo-instructions!

http://friedalovesbread.blogspot.com/2008/12/super-soft-sugar-snowflake-cookies.html

Mom H's Sweet & Sour

Cut up meat (pork, beef, or chicken) into bite-sized pieces, and brown.  Remove from pan to plate.

Cook together:

#10 can pineapple, drain juice in pan
¼ C vinegar
1 T soy sauce
¼ C cornstarch - mixed with water
½ t salt
3/4 C sliced green pepper
¼ C sliced onion
½ C sliced carrots
Water as needed

Add meat to mixture after it has thickened.  Warm thoroughly.  Serve with egg rolls or rice.

Mom H's Tuna Gravy

½  cube margarine
½ c flour
2 or 3 cups milk
1 can tuna fish
1/4 tsp curry
salt & pepper to taste
water, as needed for consistency

Melt margarine in large frying pan.  Add flour and stir well.  Slowly add cold milk while stirring fast.  Bring to a boil, stirring constantly until sauce thickens.  Add spices.  Add tuna and break into little pieces.  Serve over rice, potatoes, or toast.

Turkey Cranberry Wreath

I was a Pampered Chef Consultant for a couple of years, and very much enjoyed that.  This was one of my very favorite recipes from then, and it has become a tradition in our house after turkey dinner holidays!  Mmm! 

Click here to go to the Pampered Chef website 

Leftover Thanksgiving turkey? Create this season’s showcase recipe–an impressive braided wreath featuring a warm cranberry studded turkey filling.

2 pkgs (8 oz each) refrigerated crescent rolls
½ C mayonnaise
2 Tbsp honey Dijon mustard
½ tsp coarsely ground black pepper
2 C cooked turkey chopped (about 12 oz)
½ C celery, sliced
3 Tbsp fresh parsley, snipped
½ C dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 C walnuts, chopped
1 egg, separated

1. Preheat oven to 375 F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Dough and Pizza Roller. (Points will overlap in center; do not seal.)

2. Measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix ‘N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice ‘N Serve®.

Yield: 10 servings.

Nutrients per serving: Calories 270, Total Fat 6 g, Cholesterol 40 mg, Carbohydrate 22 g, Protein 15 g, Sodium 520 mg, Fiber less than 1 g

©The Pampered Chef, Ltd., 2000

Fall/Winter 2000 Season’s Best Recipe Collection, Cover Recipe, p. 16.

Dad H's Turkey Stuffing & Turkey

Bread cubes 1/2 -3/4 loaf

1 onion, diced

3 inches of celery, chopped (chop the whole bunch together)

1/2 -3/4 tsp sage

salt & pepper to taste

giblets (except liver), boiled, boned and shredded

broth from the giblets

 

Mix the ingredients together and stuff the turkey just before baking.  Place turkey in an oven bag, do not pierce the bag, fasten and bake. Bake for 1/2 hour for each pound, at 250 degrees.

Pumpkin Roll

This was served at my baby shower for my oldest in 1993, by BYU 93rd Ward Alumni. It was the first time I liked a pumpkin recipe, and I've loved this ever since!

Mix together in blender for 3-5 minutes on high speed:
3 eggs
1 tsp lemon juice
1 c sugar
2/3 c pumpkin

Add to dry ingredients, well blended:
3/4 c flour
½ tsp nutmeg
1 tsp baking powder
1 tsp ginger
½ tsp salt
2 tsp cinnamon
(3/4 c nuts, optional)
Spread on greased cookie sheet. Bake in 350̊F oven 15 minutes. Dust dish towel with powdered sugar.; Lay cake on dish towel and dust cake with powdered sugar. Roll up in towel and cool rolled up so that it will keep shape.

Filling:
1 c powdered sugar
8 oz cream cheese
4 tbsp soft margarine
½ tsp vanilla (or ¼ c lemon juice, to taste)

Spread on cooled, unrolled cake, and roll it back up. Freeze in plastic wrap. When ready to serve, remove from freezer and slice to desired thickness.

Sliced 1 inch, yields about 12 pieces.

Printer friendly version here.

Mom B's Artichokes

Fill a large pot with 1 1/2 inches of water.  Add one tbsp canola oil for each artichoke.  Add one slice lemon or 1 tbsp ReaLemon for each artichoke.  Remove lower leaves. Slice stem 1/2 inch from lower leaves.  Add to water. Bring to a boil, then simmer for 40-75 minutes (depending on the size of the artichokes,) until heart is tender. Grab with tongs and stick a fork in the bottom of stem. If easily pricked or stabbed, the choke is done.