Clyde and Marie's

Happy Thanksgiving!  What a wonderful time of the year.  I LOVE IT!  The cool weather, the fall colors, the shorter days that force us in earlier for the night.  I am SO thankful for my life and for all that God has blessed me with.  I hope each of you have a wonderful Thanksgiving!  Take the time to slow down and embrace all of the blessings we have in our lives to be thankful for! 

I am sharing one of our family recipes.  It is delicious!  Try it!

Hot Pineapple Salad

1 (20 oz.) can pineapple chunks

3/4 c. sugar

3 Tbsp. flour

3 Tbsp. pineapple juice

1 c. grated Cheddar cheese

Drain pineapple (save 3 tablespoons juice).  Mix sugar, flour and juice; add pineapple and cheese.  Pour into a baking dish.

Topping:

1 1/2 c. crushed Ritz crackers

1/2 stick butter

Mix together and put on top of pineapple.  Heat in a 350 degree oven for about 20 to 25 minutes.

Enjoy!

 

 

 

     Combine first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally.  Let mixture cool to 105 to 115 degrees.

     Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes.  Add butter mixture, egg, and 1 cup flour; beat a medium speed of an electric mixer 2 minutes or until smooth.  Gradually stir in enough remaining flour to make a soft dough.

     Combine 1/4 sugar and cinnamon; set aside.

     Punch dough down and turn out onto a lightly floured surface, and roll to a 28 x 10-inch rectangle.  Spread with softened margarine and sprinkle cinnamon mixture on dough.  Roll dough, jellyroll fashion, starting at long side.  Gently place dough roll, seam side down, on a lightly greased baking sheet.  Bring end of dough together to form an oval ring, moistening and pinching the edges together to seal.  Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.  Bake at 375 degrees for 15 minutes or until golden.

     Decorate with bands of frosting and colored sugar.

 

 

 

     Combine sugar and margarine.  Add milk to reach desired consistency for drizzling; stir in vanilla.  Divide frosting into 3 batches, tinting one green, one yellow, and one purple.  Yield: about 1 1/2 cups.

 

 

 

 

 

2 lbs. Stew meat                         1 tsp. sugar

4 c. boiling water                        1 onion, sliced

1 Tbsp. lemon juice                     6 medium potatoes

1 tsp. Worcestershire sauce          6 carrots

1 clove garlic                               1 can mushroom soup

1 Tbsp. salt

1/2 tsp. pepper

 

 

     Cut stew meat and brown in a large cooking pot.  Add other ingredients and cook on low until vegetables are tender.  Add soup and let heat through.  I have cooked this in a crock pot on low all day.  If you do this make sure you brown the stew meat before putting it into the crockpot.  

 

 

This is a family favorite.  I thought it would be a great recipe to share on such a cold day!

 

Enjoy!

1 (20 oz.) can pineapple tidbits or chunks

3/4 c. sugar

3 Tbsp. flour

3 Tbsp. pineapple juice

1 c. grated cheddar cheese

 

Drain pineapple (save 3 tablespoons juice).  Mix sugar, flour and juice; add pineapple and cheese.  Pour into a baking dish.

 

Topping:

 

1 1/2 c. crushed Ritz crackers     1/2 stick melted butter

 

Mix together and put on top of pineapple.  Heat in a 350 degree oven for about 20 to 25 minutes.

 

 

Enjoy!

2 qt. apple juice                  1/2 c. sugar

2 1/4 c. pineapple juice       1 (3-inch) stick of cinnamon

2 c. orange juice                  1 tsp. whole cloves

1 c.  lemon juice

 

     Combine all ingredients in a Dutch oven; bring to a boil; Cover, reduce heat and

simmer for 30 minutes.  Uncover and simmer an additional 30  minutes.  Strain and discard the spices.  Serve hot.

     Or, put spices in the tip of a percolator; mix juices and sugar. Let percolate about

30 minutes.  Serve.

 

Crust:

3 oz. cream cheese      

1 stick butter

1 c. plain flour

 

Filling:

1 egg

1 c. light brown sugar

1 Tbsp. butter, melted

1 tsp. vanilla

3/4 c. chopped pecans

 

First mix crust, having cream cheese and butter at room temperature.  After mixing, chill for 2 hours.  With hands, make into balls about 1 inch in size and press into miniature muffin pans.

 

Mix filling ingredients together and use about 1 tablespoon in each muffin.  Bake at 350 degrees oven for 25 minutes.

 

Enjoy!!

1 pkg. frozen hash browns           1 jar bacon pieces

1 med. onion, chopped                1 can cheddar cheese soup

2 Tbsp. margarine                       1 can cream of chicken soup

2 c. half & half                            1 to 2 c. grated cheddar cheese

1 (8 oz.) sour cream                      salt and pepper to taste

2 tsp. parsley flakes

 

     Add just enough water to cover hash browns in soup pot and cook until tender. Sauté onion in margarine (or if bacon is used, sauté in bacon drippings).  Add remaining ingredients and cook on low until well heated approximately 30 minutes.  If soup is too thick add more milk.  Yield: about 12 servings.

 

Sprinkle grated cheese and bacon bits over individual servings.