Steffes Family Recipes

Meatloaf and cornbread cupcakes with Garlic mashed potatoes

2011-05-16T11:08:00.000-07:00

First, make Irene's meatloaf. Recipe here

Next, prepare a box of Jiffy cornbread mix, with a little extra milk added.

Fill tin with cupcake liners. Fill liners 1/2 full with meatloaf mixture. Bake at 350 for 10 minutes. Remove from oven, then fill the liners about 1/4" away from the top with cornbread mixture. Bake for another 10 minutes. Remove from oven. Cool.

Make your favorite garlic mashed potatoes. Fill decorating tube with potatoes and place a swirl on the top of the cornbread. Store in refrigerator. Can be served hot or cold.

Onion Cheddar Cupcakes

2011-05-16T11:01:00.000-07:00

Another one of Ashley's PhD graduation cupcakes!

2 c Jiffy light biscuit mix
2 eggs
1/2 stick butter, melted
1 c. chopped green onion, chopped fine
1 c shredded cheddar cheese
1/2 c milk

Preheat oven to 350. Beat eggs and milk. Add butter. Add egg mixture to biscuit mix. Fold in onion and cheese. Fill tin with cupcake liners. Fill cups 2/3 full. Bake for 15 minutes. Check for doneness. Add a piece of chive for garnish.

Tomato Basil Cupcakes

2011-05-16T10:51:00.000-07:00

One of the cupcakes made for Ashley's PhD graduation party. My own recipe!

2 c Jiffy Light biscuit mix
4 oz Amy's tomato soup
1 c finely chopped tomatoes
10 basil leaves, finely chopped
2 eggs
1/2 c milk
1/2 stick butter, melted

Place cupcake papers in tin. Preheat oven to 350. Beat eggs with milk. Add butter to soup. Add eggs and soup mixture to biscuit mix. Fold in tomatoes and basil leaves. Fill cups 2/3 full and bake for 15 minutes. Check for doneness.

Top with a parmesan cheese cracker.

Parmesan cheese cracker

1 c grated parmesan cheese
2 T garlic pepper

Mix the two ingredients well. Cover a cookie sheet with parchment paper or line with a silpat. Place 1 T of cheese mixture on sheet, pat flat. Continue with the cheese. Bake for 7 minutes at 350. Watch carefully, pull when edges are brown. Let rest on cookie sheet, remove carefully and place on waxed paper to cool completely.

Nine Grain Bread

2011-01-25T06:19:00.000-08:00

To make a nine grain mix add 1/2 cup each of the following:

cornmeal
quick oats
mullet
shelled sunflower seeds
flaxseed
couscous
rye flour
buckwheat flour

Mix together thoroughly. Add 1/2 cup to your favorite whole wheat bread recipe. Follow the directions on your bread machine!

Winter White Lasagna

2010-12-12T10:07:00.000-08:00

Bob made this lasagna for my cohort group's holiday lunch. It was a big hit!

White Lasagna

2 T EVOO
2 1/2 lbs of sweet Italian chicken or turkey sausage
1 lb button mushrooms, sliced
salt and pepper
4 T butter
4 T flour
2 c milk
2 c chicken stock
fresh nutmeg
1 box of oven ready lasagna noodles
4 c shredded Italian Four Cheese Blend

Preheat oven to 375. Remove sausage from casings and fry in olive oil. Break up meat with a spoon. Add the mushrooms to the pan and cook about 6 minutes until gold brown. Salt and pepper mixture. In a large sauce pot, melt butter and sprinkle flour over melted butter and cook for about a minute. Whisk in milk and chicken stock and bring sauce to a bubble. Add in nutmeg and season it with salt and pepper. Simmer until sauce thickens, about 4 minutes.

Assemble lasagna by ladling a small amount of sauce in the bottom of your lasagna pan. Layer noodles, meat mixture, shredded cheese and sauce, topping off the lasagna with sauce and shredded cheese. Cover the pan with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Take out of oven and let rest. Serve!

Drunken Cranberries

2010-11-28T17:37:00.000-08:00

1 (12-ounce) bottle Framboise Lambic beer (such as Lindemans)
1/2 cup sugar
1 1/2 teaspoons grated orange rind
1 (12-ounce) package fresh cranberries

Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill. (Sauce will thicken as it chills.)

Bob Steffes Brussel Sprouts

2010-11-19T07:35:00.000-08:00

1 lb brussel sprouts, cut in half
1/2 lb bacon, cut into small pieces

Brown bacon. Add brussel sprouts and toss with bacon fat. Place on a baking sheet and roast at 450 for 30 minutes. Season with salt and pepper.

Memorial Day Cook off Winner! Bob's Grecian Burger

2010-05-31T11:49:00.000-07:00

Bob's Grecian Burger, Two Ways
With aoili sauce:

1 c Greek yogurt
1/2 lemon squeezed for juice
1/4 red onion chopped fine
1 t sugar
mint and parsley leaves, chopped fine

Mix together, refrigerate

Mint Pesto sauce:

Mint and parsley
Minced garlic
Finely chopped red onion
Walnuts
Lemon juice
Olive oil

Chop together in a small chopper, streaming in olive oil until thick.

Grill burgers with salt and pepper. Dress the burgers with goat cheese and either the pesto or the aoili sauce.

Game Day Chili

2010-02-07T15:28:00.001-08:00

For the Super Bowl we made this special Game Day Chili. It doesn't call for hamburger, but we added a pound of browned ground beef to the chili.

1 15 oz can red kidney beans, drained
1 15 oz can white beans, drained
1 15 oz can black beans, drained
1 can Rotel tomatoes, with green chilies
1 c beer
3 T chocolate syrup
1 T chili powder
2 t cajun seasoning
Shredded cheese for topping

To a pound of browned ground beef, add all the ingredients above. Bring to a boil, then let simmer.

Spicy Cornbread

2010-01-03T09:03:00.000-08:00

Here's my version of chili cornbread:

1 box Jiffy corn bread mix
1 egg
1 c shredded cheddar cheese
1 can Rotel tomatoes, however spicy you like!

Mix ingredients together. Bake at 400 for 20-25 minutes, checking doneness with a toothpick (should come out clean). Cool for a bit, then cut into squares.

Scent of the Season Gift Potpourri

2009-12-25T13:14:00.000-08:00

Kelli Williams made these delightful bags of potpourri for us. They made the whole house smell awesome!

1 whole lemon
1 whole orange
3 cinnamon sticks
6 bay leaves
1 T whole cloves

Cut fruit into quarters, combine with spices. Simmer in two quarts of water. Mmmm.

Sarah's Taco Soup

2009-12-25T13:04:00.000-08:00

“Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

My California school secretary, Sarah, makes this soup to share with the office. We love it! We took it to our 2009 Steffes/Fessler Thanksgiving (for lunch) and we are taking it to the Oliver/Steffes/Gauthier 2009 Christmas for lunch.

1.5 to 2 lbs hamburger
1/2 medium onion, choppped
salt and pepper
2 cans Rotel tomatoes, spiced like you like it
2-3 cans of beans, garbanzo, red kidney, black or pinto
1 can corn or hominy
1 pkg taco seasoning
1 pkg dry Ranch dressing mix

Brown hamburger and onion together. Season with salt and pepper. Add in the rest of the ingredients. Add in enough water to desired thickness (we usually add 2 bean cans worth!)Bring to a boil, then simmer 30 minutes.

Serve with shredded cheddar cheese and sour cream on top, with tortilla chips.

Terri Oliver Steffes Stuffed Peppers

2009-10-02T04:49:00.000-07:00

I have always loved stuffed peppers. The original recipe given to me by my grandmother took a long time as it used regular rice. This recipe I have tweeked over time and I really love it. Bob, who isn't a real "stuffed pepper kind of guy" likes these too!

You need:

Bell peppers, any color
1 lb of hamburger
1/2 large onion, small diced
salt and pepper
1 16oz can petite diced tomatoes
1 package Spanish rice mix
1 can tomato soup
1 c shredded cheese
1/2 c brown sugar
2 1/2 c water, divided
1 T worchestershire sauce

Preheat oven to 350. Bring a kettle of salted water to a boil and parboil peppers 3-5 minutes, depending on their size. Drain and salt the insides. Brown hamburger with onion, salt and pepper. Stir in tomatoes, rice, and worchestershire sauce and 2 c of water. Cover and simmer until rice is cooked, about ten minutes. Stir in cheese. Stuff peppers and place in a baking dish. I like the peppers to sit snuggly together. Mix tomato soup, brown sugar and 1/2 c water and pour over the peppers. Cover with foil and bake for approximately 20 minutes. Uncover and bake for 3-5 minutes. Let sit 5 minutes before serving.

Terri Oliver SteffesThree Banana Bread

2009-08-24T12:22:00.000-07:00

I don't make this often because it seems I only have one or possibly two, overripe bananas at any given time, but today I saw I had the perfect number... THREE overripe bananas so I made myself some delicious banana bread. I think three bananas makes the perfect moistness to the bread.

1 1/2 c flour (I use a mix of whole wheat and white)
1/2 c white sugar
1/2 c packed brown sugar
1 t salt
1 t baking soda
1 t baking powder
1 t vanilla
1 t cinnamon
2 beaten eggs
3 overripe, mashed bananas
1/4 c butter, melted

Preheat the oven to 350, prepare two loaf pans with shortening and flour, mix the dry ingredients, mix the wet ingredients and then mix the two together. I bake the loaves for 30 minutes, check for doneness and then check in 10 minute intervals. I generally bake a loaf in 50-60 minutes.

This bread rarely makes it to the cool stage as it is totally delightful warm, spread with butter.

Shirley Holt Oliver Eggnog

2009-07-23T13:26:00.000-07:00

Here's my mom's recipe:

(all ingredients should be cold!)

1 gallon of whole milk (hey, it's Christmas!)
6 (or more) pasteurized eggs
3 (or more) cups of sugar
3 T good vanilla
Central Dairy vanilla or egg nog ice cream, semi softened
freshly grated nutmeg

Beat the eggs until frothy. Add in sugar, one cup at a time. Slowly pour in milk and beat until well combined. Taste. Add more eggs and sugar until it meets this year's taste buds. Add 3 T of good vanilla. Taste. Add more if needed.

Pour into a punch bowl. Add round scoops of ice all around the punch bowl. Grated nutmeg on top of egg nog. Beat off little kids and get the first cup.

Pat's Peach Cobbler

2009-07-23T12:35:00.000-07:00

Had a really fun and somewhat embarrassing moment making this yummy cobbler that Pat gave us on her blog. Pat left a fabulous recipe and I decided to give it a try.

I had everything I needed and I got started right away. Made up the whole thing and stuck it in the oven. It started browning up really well, then, well, just stopped. The whole thing was soupy and doughy. So I emailed Pat, to see if the juices firmed up or something... well I figured it out ... my oven was turned off. It only baked for about 10 minutes. So, once I got the oven on, and it finished baking, all was good.

Peach Dessert-Easy Cobbler

12 or 14 peaches (these are clings)

1 stick unsalted butter (I used about 3 T)

1 cup flour

1 cup sugar

2 teaspoons baking powder

Sprinkle of nutmeg (I used a little of fresh grated nutmeg)

3/4 cup milk (I used a bit less)

1/2 teaspoon vanilla extract

Preheat oven to 350 (an important step, leave the oven on too, for even better baking!)

Peel, slice and sweeten peaches, to taste.

Assemble dry ingredients in large mixing bowl.

Add vanilla to milk and stir into dry ingredients until well blended.

Batter will be slightly lumpy.

Pour peaches into 9x13 baking dish and dot with butter.

Pour batter over peaches, bake in 350 oven, 35 to 40 minutes, until batter is golden.

When cool, sprinkle a small amount of sugar over top.

Option: A large can of peaches, in heavy syrup, can be substituted for fresh peaches. (and, frozen fresh peaches work well, too!)

Thank you Pat, for sharing this with the Steffes' family. Bob is really loving' it!

Terri Oliver Steffes Panzanella Salad

2009-07-16T16:09:00.001-07:00

We make this a lot during the summer using up our garden tomatoes.... and to use up good bakery bread. Day old bread is perfect for this salad.

1/2 round loaf or baguette french, chewy bread

3 medium tomatoes chopped coarsely or 10-15 grape tomatoes, halved

3 cloves garlic, minced or pressed

8-10 basil leaves

1 c fresh mozzarella, cubed

1/4 c good olive oil

2 T good balsamic vinegar

1/2 t whole grain mustard or Dijon

salt and pepper to taste

Mix together olive oil, vinegar, mustard and salt and pepper. Set aside. Chop up tomatoes, basil, garlic, bread and cheese, place into large bowl. Pour dressing over salad and stir to coat. Let salad rest 20 minutes before serving, so bread can absorb juices and dressing. Enjoy!

Bob Steffes Baked Beans

2009-07-14T15:45:00.000-07:00

2 cans of pork and beans
1/4 c Jack Daniels
salt and pepper
1/4 c onions, diced
1 clove garlic, minced
1 T peanut butter
1 T butter
1/2 c brown sugar
2 slices bacon fried crisp and chopped

Melt butter in saucepan and add onions. Sweat onions for two minutes, then salt. The salt will bring out the moisture and brown up the onion bits. Add garlic and cook until softened. Add beans, sugar, bacon, Jack, peanut butter and pepper. Cook until heated through. Pour into a 9 x 9 pan and bake in a 350 degree oven for about 20 minutes.

Homemade Twix Bars

2009-07-03T18:19:00.000-07:00

Got these from a blog and they are absolutely wonderful and so easy to make!

Club crackers, about 2 sleeves

1/2 c butter

1/4 c sugar

1/2 c brown sugar

1/4 c milk

2/3 c peanut butter

1/2 c chocolate chips

Line the bottom of a 9 by 13 pan with a single layer of club crackers. Then crush enough to make 1 c of crumbs (about 7 crackers). Mix together the butter,sugar, brown sugar, milk and cracker crumbs and boil for 5 minutes. You should have a thick carmely sauce. Pour over the first layer. Put another layer of club crackers on the top. Combine the peanut butter and chocolate chips in a microwave safe bowl and cook on high for 1 minute. Stir and when all is melted and smooth, pour over the cracker layer and refrigerate until the topping is a bit hardened. Cut into bars.

This is fabulous. Made 30 bars.

Roasted Strawberry Salad with Baked Goat Cheese

2009-06-21T17:57:00.000-07:00

I saw this recipe on a site that got it from another site. We tried it tonight on Father's Day and we all loved it!

4 ounces goats cheese
1/4 cup bread crumbs
2 cups strawberries (stemmed and halved)
1 tablespoon honey
1 tablespoon balsamic vinegar
2 handfuls romaine lettuce (cut into bite sized pieces)
1 tablespoon olive oil
1 teaspoon mustard
salt and pepper to taste

Place the goat cheese in the freezer for no longer than 20 minutes. Preheat oven to 425. Stem and cut the strawberries in half. Place into a bowl and put honey and balsamic vinegar over berries. Stir to mix. Let marinate. Cut goat cheese into rounds, press into bread crumbs on each side. Place on parchment paper and bake for 6 minutes, or until the bread crumbs brown. Pour strawberries into a cookie sheet and roast for 10-12 minutes, until syrup thickens a bit and strawberries are warm. Stir together mustard, salt and pepper and olive oil until emulsified. Add strawberry syrup and mix. Plate by putting romaine on the plate, then the cheese round, then a few strawberries, then the dressing.

Limeade Grilled Shrimp

2009-06-19T15:39:00.000-07:00

This is a simple recipe and sooo good.

1 lb cooked shrimp (buy in a bag at Walmart in the frozen section, thaw)
1/2 c of your favorite BBQ sauce
1/2 c of frozen limeade concentrate, thawed

Combine sauce and limeade. Pour into a ziplock bag. Marinate for 15 minutes. Skewer shrimp and BBQ on the grill for 2 minutes on each side. Baste the shrimp with the marinade while cooking. Yummy. Great with sweet potato fries!

Outback Sauce

2009-06-19T15:34:00.000-07:00

We looooove sweet potato fries at our house! We also like to dip them in a horseradish cream sauce but this, this is the ULTIMATE dipping sauce!

1/2 c of real mayo
2 T ketchup
2 T horseradish (cream style or the real deal!)
1/4 t paprika
1/2 t salt
a dash of freshly ground pepper
a dash of cayenne pepper
and for the real secret... 1/8 t of dried oregano, crushed

Mix together and allow to marinate for a bit!

The Devil's Potato Salad

2009-06-14T10:37:00.000-07:00

2 1/2 pounds baby Yukon gold potatoes, halved
Salt
1 tablespoon ground fennel
1 tablespoon smoked sweet paprika
2 tablespoons chili powder
1 tablespoon grill seasoning
2 tablespoons grainy mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1 small red onion, chopped
3 to 4 ribs celery with leafy greens, finely chopped
A generous handful fresh flat-leaf parsley, coarsely chopped
3 tablespoons chopped yellow hot pepper rings

Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.

While potatoes cook, combine spices and mustard with vinegar, whisk in EVOO and add the onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Garnish salad with chopped hot peppers.

Terri Oliver Steffes Homemade Hummus

2009-02-16T15:17:00.000-08:00

1 can chickpeas, drained
juice of 1/2 lemon
salt and pepper
2 T tahini
2 cloves of garlic, minced

Process in a food processor. Mixture should be creamy and a bit lumpy.

Add 1 c black beans, or 1 c black olives or 1 whole roasted red pepper to create a variation

Terri Oliver Steffes Oreo Truffles

2009-02-14T04:46:00.000-08:00

1 pkg oreos (any flavor, but must be Oreos)
1 block cream cheese
dipping chocolate

In a food processor, crush up oreos finely. Chunk up cream cheese and add to food processor. Process until mixture is well blended. Refrigerate for 1 hour.

Scoop out teaspoonfuls and roll into a ball. Place on cookie sheets that are covered with waxed paper. Do all the dough at once. Place back into the refrig.

Melt chocolate by one minute intervals in the microwave, stirring after each minute. Dip oreo balls into chocolate and place on waxed paper to harden.

Bob Steffes Christmas Rum Cake

2009-02-14T04:39:00.000-08:00

Cake:
1 box yellow cake mix
1 small package INSTANT vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
1 cup chopped pecans (ask Jake for some!)
brown sugar, a couple of tablespoons

Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.

Invert the cake onto a serving plate. Prick surface with a fork. Slowly drizzle remaining rum glaze all over the top of the cake, dripping down the sides is allowed!
Cool.

Adapted from the Cake Mix Doctor website.

Patsy Oliver Peck Crock Pot Candy

2009-02-14T04:34:00.000-08:00

1 (16 oz.) jar unsalted peanuts
1 (16 oz.) jar salted peanuts
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag milk chocolate chips
2 (12 oz.) bags peanut butter chips
2 (1 lb.) packages White Almond Bark, broken in pieces

Layer ingredients, in order listed, into (4 quart or larger) crockpot. Turn the pot on low and cover with a lid. After two hours, remove lid and stir to combine. Replace lid and check again in 30 minutes. When all ingredients are melted, stir to combine. Ladle spoonfuls onto waxed paper. Allow to sit up - 1 hour.

Bob and Terri Oliver Steffes Tipsy Cherries

2009-02-14T04:29:00.000-08:00

1 jar maraschino cherries with stems
1 bottle cherry vodka
1 lb favorite melting chocolate (Godiva dark is awesome!)

Drain cherry juice from the cherries in the jar. Refill the jar with the cherry vodka. Let rest for 5 days up to 6 weeks.

Drain vodka from the jar. Place cherries on several paper towels to dry, but do not squeeze.

Melt chocolate in microwave, at one minute intervals, stirring between minutes. Dip cherries by their stem into the chocolate. Set on paper towels to harden.

Definitely NOT for children!

Kim Bushnell Peck's Onion Dip

2009-02-08T07:44:00.001-08:00

2 c chopped sweet onions (Vidalia)
2 c mayonnaise
2 c shredded mozzarella

Combine, bake at 350 until hot and bubbly.

Ashley Steffes Hasty Graduation Artichoke Dip

2009-02-08T07:42:00.000-08:00

Boil 16 oz of frozen spinach and 1 can artichoke hearts with 1 cup of water for 5 minutes. Drain. Heat 1 block of cream cheese in microwave until hot. Stir in 1/4 c sour cream, 1/4 c real mayo, 1/3 c shredded parmesan cheese, 1/2 t red pepper flakes, salt to taste and 1/4 t garlic powder. Bake at 350 for 15 minutes or until hot and bubbly.

Amos Steffes' Vegetable Beef Soup

2009-02-08T07:35:00.000-08:00

(as written by Uncle Amos)

You need an 8 qt pot with or without a lid. Lid saves heat and time. 3# of chuck roast with bone in. Trim and cut meat. Dice 3/4 to 1 in two onions (size of an egg). Roast alone with bone and 1 1/2 c water. Salt good not much pepper. Cook about 1 hour.

While this is cooking, prepare carrots, celery, cabbage, potatoes. After slicing carrots and potatoes cover with water in separate pans (or they darken). 1/2 sack carrots, scrape and slice 1/4 in thick. 1/2 stalk celery (4 or 5 sticks)slice 1/2 inch. 1 small cabbage (size of a soft ball) slice and chop. 1 46oz can tomato juice by this time your hour should be about up.

Add carrots, celery, cabbage, and tomato juice. Slow boil 1/2 hour or until carrots is done (if ou can make it against the pot).

Now add potatoes (optional, one can green beans) cook about 1/4 hour. (or when tender)

Add 1/4 c regular rice and cook 15 minutes (or until you can bite a grain into bits)

Add extra salt to taste also extra water depending on your space or if you like it thick or thin soup.

Turn off heat you should have it made.

(although he seems to have forgotten, cool the roast and cut into pieces and add to stew when you add rice)

Mildred Dorrell Oliver's Okra Pickles

2009-02-08T07:32:00.000-08:00

3 lbs small tender okra
3 c vinegar
1/2 t whole mustard seed (for each jar of pickles)
1 garlic clove per jar of pickles
3 c water
5 T salt
12 heads of dill

Use tender okra, but with stems left on, about 2 inches. Prick each pod with ice pick, one hole, to allow solution to enter pod. Pack jar with okra. Place a dill head, clove of garlic, mustard seed to jar. Boil water, vinegar and salt together. Pour over okra and seal

Shirley Holt Oliver's Potato Soup

2009-02-08T07:29:00.001-08:00

4 potatoes, peeled and chopped
1 medium onion, chopped
2 qts milk
salt and pepper
2 eggs
enough flour to make a stiff dough

Boil potatoes and onions in salted water. Cook until tender, about 20 minutes. Drain water and add milk. Reheat gently, until gently boiling. While waiting for the milk to heat up, beat eggs together. Add flour, 1/4 c at a time, and mix together. Continue to add flour until you get a stiff dough. When milk is boiling, drop teaspoonfuls of dough into the boiling milk, until you use all the dough. Cook about 15 minutes, or until dough is cooked through. Watch carefully that milk does not scorch. Add salt and pepper to taste. Wonderful served with buttered toast or biscuits.

Irene Niemeier Steffes' Potato Salad

2009-02-08T07:27:00.001-08:00

3-4 baked or boiled potatoes
onion
salt
4 hard boiled eggs
1/2 c miracle whip
1/4 c milk
2 t vinegar
1/4 c sugar

Dice potatoes and onion. Chop egg and combine with potatoes and onion. Mix the rest of the ingredients and add to potato mixture. Refrigerate 1 hour to blend flavors.

Patsy Oliver Peck's Corn Casserole

2009-02-08T05:10:00.000-08:00

1 can whole kernel corn, drained
1 can creamed corn
2 T Sugar
2 eggs
1/4 c milk
1/2 c butter
1 c cracker crumbs
1 small can pimento, chopped
2 T chopped green pepper
salt and pepper

Combine all ingredients and bake at 350 for 1 hour.

Terri Oliver Steffes' Jalapeno Egg Casserole

2009-02-08T05:08:00.000-08:00

1 pkg crescent rolls
1 pkg brown and serve sausages
8 oz shredded monterey jack cheese with jalapenos
6 eggs well beaten
3/4 c milk

Spread dough in 9 by 13 casserole. Seal edges. Cover with sliced sausages. Cover with cheese. Mix eggs and milk and pour on top of cheese. Bake at 325 for 20 minutes or until eggs are set.

Terri Oliver Steffes' Hot Fudge Sauce

2009-02-08T05:03:00.000-08:00

4 oz unsweetened chocolate
3 T sweet butter
1/3 c boiling water
1 2/3 c sugar
6 T corn syrup
1 T vanilla

Melt chocolate and butter in heavy saucepan. Carefully add boiling water to milk and stir well. Add sugars and pour into chocolate mixture. Turn heat to medium and stir until mixture starts to boil, then maintain heat just at the boiling point for nine minutes. Remove from heat and cool 15 minutes. Stir in vanilla. Store in refrigerator. Reheat in microwave for 30 seconds in jar.

Bob and Terri Steffes' Puttanesca Sauce

2009-02-08T05:01:00.001-08:00

Good extra virgin olive oil
quartered large onion
minced garlic
2 cans plum tomatoes
pepper
dried chili pepper
sliced black olives

Toss together. Simmer 1 hour on stove. Serve over pasta with fresh grated parmesan cheese.

Terri Oliver Steffes' Pico di Gallo

2009-02-08T04:58:00.000-08:00

6 large ripe garden tomatoes
2 jalapenos, seeded if you want to reduce the heat
garlic
salt and pepper
1/2 lg red onion, chopped
1 T vinegar
fresh garden cilantro
1 small can chilies

Chop all ingredients and place in refrig for an hour. If needed chop in food processor to get the desired texture.

Joy Harman Steffes' Inside Out Cake

2009-02-08T04:55:00.000-08:00

1 devil's food cake mix
1 chocolate pudding mix
1 pkg chocolate chips
3 eggs
1/2 c oil
1 c milk

Combine all ingredients by hand. Pour into a well greased bundt pan. Bake 1 hour at 350. No need to ice, but sprinkle powdered sugar on top for a bit of decoration.

Carolyn Steffes' Tomato Soup

2009-02-08T04:47:00.000-08:00

2 lg potatoes
1 lg onion
1 t sugar
18 oz tomatoes
1 c half and half
1 T oleo (margarine)

Chop onion and dice potatoes. Cook in 16 oz water until tender. Add tomatoes, sugar, pinch of baking soda, salt and pepper and bring to a boil. Heat but DO NOT BOIL. Soup will be chunky.

Joy Harman Steffes' Juicy Burgers

2009-02-08T04:43:00.000-08:00

1 lb hamburger
2 T mustard
2 T brown sugar
1 T vinegar
1/2 c catsup
chopped onion
salt and pepper

Brown burger, salt, pepper, and chopped onion. Add remaining ingredients and simmer 20-30 minutes. Serve on toasted hamburger buns.

Irene Niemeier Steffes' Meatloaf

2009-02-08T04:38:00.000-08:00

2 lbs hamburger
1 cup quaker rolled oats (rubbed fine)
2 eggs
1 grated medium onion
1/2-3/4 can tomato soup
salt and pepper
1/4 c tomato soup
2 T brown sugar

Mix first six ingredients and make into a ball. Please into a greased casserole dish. Bake covered for 1 1/2 hours at 350. Mix soup and brown sugar and pour over meatloaf. Bake 30 minutes uncovered. Let meatloaf "rest" 10 minutes before cutting.