Raifsnider Family Recipes

Eggs Newport

Approx. preparation time: 50 minutes. Serves 4.

• 8 slices crisply cooked bacon
• 8 hard boiled eggs, sliced
• 1 can cream of mushroom soup (or cream of chicken soup?)
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 teaspoon chives

1. Slowly mix the milk with the mayonnaise and cream of mushroom soup.
2. Add the chives and mix well.
3. Spray a baking dish with Pam.
4. Place half of the sliced eggs in the bottom of the dish.
5. Cover the eggs with half of the soup mixture and top with half of the broken bacon bits.
6. Repeat the layers with the remaining eggs, soup mixture, and bacon.
7. Bake at 350 degrees for 20 to 30 minutes, or until hot and bubbly.
8. Serve over toast.

If using a pottery dish, place it in a cold oven and let it heat up with the oven. Bake at 350 degrees for about 30 minutes, or until hot and bubbly.

Chicken Tortilla Soup

Add everything to the crockpot, heat, and serve with toppings.

• 2 cans chicken broth
• 2 cans corn, drained
• 2 cans Rotel tomatoes
• 2 cans chicken meat
• 2 cans cream of chicken soup
• 2 packets chili mix

1. Add the chicken broth, drained corn, Rotel tomatoes, chicken meat, cream of chicken soup, and chili mix to a crockpot.
2. Mix everything together well.
3. Heat until hot and ready to serve.

Once ready to serve, top with the following:

• Avocado
• Shredded cheese
• Sour cream

BBQ Green Beans

Source: Stacey's Friends.

Approx. preparation time: 3 hours. Serves 8.

• 8 slices of bacon, diced
• 1 onion, chopped
• 4 (1 lb. cans) cut green beans, drained
• 1 cup firmly packed brown sugar
• 1 cup catsup (ketchup)

1. Cook bacon and onion in skillet over medium heat until bacon is crispy.
2. Remove with a slotted spoon and place in a large bowl
3. Add the drained green beans.
4. Mix the sugar and catsup and add to the green beans and bacon.
5. Mix everything together well and pour into a baking dish.
6. Bake covered at 250 degrees for 3 hours.

This can be cooked in a crockpot on low for 5-6 hours.

Quiche Lorraine

Source: Tommye Beavers.

Approx. preparation time: 1 hour. Serves 6 pie slices.

• 1 unbaked pie shell
• 8 oz. shredded Swiss or cheddar cheese
• 8 pieces crisply fried bacon, crumbled
• 1 1/2 cups half n half cream
• 4 eggs
• 2 tablespoons flour
• 1/2 teaspoon salt
• Dash of pepper

1. Beat the eggs, flour, seasonings, and cream together.
2. Spread cheese in the bottom of the pie shell and sprinkle bacon on top.
3. Pour egg mixture over cheese and bacon.
4. Bake in a 350 degree oven for 40-45 minutes.
5. Let rest 5 minutes before serving.

Optional: add cooked vegetables like broccoli, spinach, or zucchini.

Strawberry Bread

Source: Tommye Beavers.

Approx. preparation time: 70 minutes. Serves 3 loaves (8x4).

• 4 eggs
• 1 1/2 cups vegetable oil
• 2 (10 oz.) packages frozen strawberries, thawed
• 2 1/2 cups flour
• 1 teaspoon soda
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 2 cups sugar
• 1 cup chopped pecans

1. In a large bowl, mix together the first three ingredients.
2. In another bowl, mix dry ingredients, using 1/2 cup of the flour to toss the nuts.
3. Add flour mixture to egg mixture, blending well.
4. Fold in nuts and flour mixture.
5. Pour into well-greased loaf pans.
6. Bake at 350 degrees for about 50 minutes, or until a toothpick comes out clean.
7. Gently loosen bread from pan sides and cool on a rack.

Keeps in the refrigerator up to 3 weeks and can be frozen.

Tip: Tossing the nuts with flour helps keep the nuts suspended in the batter and not drop to the bottom of the bread.

Pumpkin Bread

Source: Tommye Beavers.

Approx. preparation time: 1 hour 45 minutes. Serves 2 loaves.

• 3 cups sugar
• 1 cup salad oil
• 4 eggs, beaten
• 1 can (16 oz.) pumpkin
• 3 1/2 cups flour
• 2 teaspoons soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2/3 cup water

1. Cream sugar and oil together.
2. Add eggs and pumpkin, and mix well.
3. Mix dry ingredients and add alternately with water.
4. Pour into two well-greased 9x5 inch loaf pans.
5. Bake at 350 degrees for 1 1/2 hours, or until tested done.
6. Let stand 10 minutes, then loosen and remove from pans to cool on rack.

If using small pans, bake less time and wrap tightly in foil.

Banana Bread

Source: Tommye Beavers.

Approx. preparation time: 1 hour 15 minutes. Serves 1 large loaf.

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 3 mashed bananas
• 2 cups flour
• 1 teaspoon soda
• 1/4 teaspoon salt
• 1/2 cup chopped pecans

1. Cream together butter and sugar, then add eggs.
2. Add bananas and mix in dry ingredients until blended.
3. Fold in nuts and place in a well-greased loaf pan.
4. Bake at 350 degrees for one hour.
5. Test with a toothpick by seeing if the pick comes out clean.
6. Run knife around edges and remove from pan to cool on a rack.
7. Wrap tightly in foil for storage.

You can make two medium sized loaves and bake for 40-45 minutes.

Crockpot Steak Soup

Source: Tommye Beavers.

Approx. preparation time: 8 1/2 hours. Serves 6.

• 1 1/2 lbs. coarsely ground chuck roast
• 10 oz. package frozen mixed vegetables
• 2 small onions, chopped
• 3 stalks celery, chopped
• 2 carrots, sliced
• 1 medium potato, peeled and chopped
• 1 (1 lb.) can diced tomatoes
• 1 teaspoon pepper
• 3 tablespoons beef bouillon granules
• 3 cups water
• 1 stick butter
• 1/2 cup flour

1. Brown meat and drain.
2. Place all ingredients except butter and flour in crockpot.
3. Cover and cook on low for 8-10 hours.
4. One hour before serving, turn to high.
5. Melt butter in a small pan, add flour, and stir until smooth.
6. Pour into crockpot and blend thoroughly until soup thickens.

Texas Chili (Crockpot)

Source: Brad Beavers.

Approx. preparation time: 8-9 hours. Serves 6-8.

• 1 lb. coarsely ground beef
• 1 (28 oz.) can diced tomatoes
• 3 cans kidney beans
• 1 (7 oz.) can chopped green chilies
• 1 (12 oz.) can tomato paste
• 1 green pepper
• 1 red pepper
• 2 cups onion, chopped
• 1 can condensed tomato soup
• 1 1/2 cups chopped celery
• 1 can corn (served on the side)
• 2 bay leaves
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon marjoram
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 tablespoons chili powder (optional: more)
• Canned jalapeno slices (served on the side)

1. Brown meat and drain.
2. Place all ingredients except jalapenos in crockpot.
3. Cook on low for 8-9 hours.
4. Serve topped with shredded cheddar and jalapenos if desired.

For veggie chili: use white beans, squash, and potato in place of beef.

Basic Chili

Source: Tommye Beavers.

Approx. preparation time: 30 minutes. Serves 4.

• 1 lb. lean ground beef
• 1 onion, chopped
• 1 can red kidney beans
• 1 can tomatoes, diced
• 1 can tomato soup
• 2 cans water
• Salt and pepper to taste
• 1 1/2 to 2 tablespoons chili powder

1. Brown beef and onion together until there is no pink.
2. If meat is too lean, lightly spray pot with Pam to prevent sticking.
3. Add remaining ingredients and stir well.
4. Bring to a boil, then reduce heat and simmer 15-20 minutes.
5. Add more chili powder for a hotter chili.

Potato Soup

Source: Tommye Beavers.

Approx. preparation time: 50 minutes. Serves 4-6.

• 1 1/2 sticks margarine
• 1/4 cup onion, chopped
• 14 oz. can chicken broth
• 8 potatoes, peeled, cubed, and cooked
• Salt and pepper to taste
• 1/4 cup flour
• 2 1/2 cups half n half
• 1 can shellie beans (optional)

1. Cook potatoes until just tender, but not soft.
2. Cook onion in margarine until crisp-tender.
3. Add broth, potatoes, salt, and pepper.
4. In a small bowl, whisk flour with half and half.
5. Stir mixture into soup and add beans (if using).
6. Simmer for about 10 minutes.

Garlic Mashed Potatoes

Source: Tommye Beavers.

Approx. preparation time: 1 hour. Serves 6.

• 2 whole garlic heads
• 1 tablespoon olive oil
• 6 medium baking potatoes, peeled and cubed
• 1 cup plus 2 tablespoons milk
• 2 tablespoons butter
• 1 teaspoon dry rosemary, crushed
• 1 teaspoon salt

1. Cut top off garlic heads so each clove is exposed.
2. Brush with oil, wrap in foil, and bake at 350 degrees for 45 minutes or until very soft.
3. Cool 5 minutes, remove garlic from skins, mash, and set aside.
4. Cover potatoes with water and boil, covered, for 20-25 minutes or until tender.
5. Drain well.
6. Add remaining ingredients and mashed garlic.
7. Mash and stir until light and fluffy.

French Dip

Source: Tommye Beavers.

Approx. preparation time: 5 minutes plus crockpot time. Serves 8-10.

• 4 1/2 to 5 lb. boneless rump beef roast
• 1 or 2 packets dry au jus mix
• Sub buns

1. Place roast in crockpot and cook on low for 8-10 hours.
2. Prepare au jus mix according to package directions (about 3 cups per envelope).
3. Thirty minutes before serving, add au jus to the roast and continue cooking on high.
4. Remove roast and slice thinly.
5. Serve meat on halved sub buns with au jus in bowls for dipping.

Good served with Italian peppers.

Chicken Pot Pie

Source: Elizabeth Coblentz, Amish Cook.

Approx. preparation time: 1 hour. Serves 8.

• 3 cups chopped, cooked chicken
• 2 cups peas
• 2 cups cooked carrots, chopped
• 1 can cream of chicken soup
• 3 cups chicken broth
• Salt and pepper to taste

Crust:

• 1 1/2 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons melted butter

Mix crust ingredients until moistened. Do not over mix. Pour crust over filling and bake.

German Chocolate Brownies

Source: Beth Wolf.

• 1 box German chocolate cake mix
• 1 can sweetened Eagle Brand condensed milk
• 3/4 cup softened butter
• 1 package caramels, unwrapped
• 6 oz. chocolate chips
• 1 cup chopped nuts

1. Mix cake mix, 1/2 can Eagle Brand milk, and butter well.
2. Divide mixture in half and spread first half in a greased 9x13 pan.
3. Bake at 350 degrees for 5-6 minutes.
4. Melt unwrapped caramels and mix with the other half of the Eagle Brand milk.
5. Pour and spread caramel mixture over the baked layer.
6. Top evenly with chopped nuts and chocolate chips.
7. Spread remaining cake mixture over nuts and chips.
8. Bake another 25 minutes at 350 degrees, then cool before serving.

Buckeyes

Source: Barb Mixell.

Approx. preparation time: 2 hours. Makes 60-65 candies.

• 1 1/2 sticks margarine
• 1 cup + 2 tablespoons crunchy peanut butter
• 1 lb. box powdered sugar

Chocolate Dip:

• 1 large package semi-sweet chocolate chips
• 1/4 cake paraffin

1. Cream together margarine, peanut butter, and powdered sugar.
2. Chill thoroughly, then form into small balls.
3. Continue to chill and, using a toothpick, dip each ball into the chocolate mixture.
4. Place on wax paper and chill until set.
5. Store in refrigerator or freezer.

Chocolate dip ingredients are listed on the recipe card.

Vanilla Ice Cream

Source: Louise Beavers.

Approx. preparation time: 1 hour. Makes 1 gallon.

• 1/2 gallon whole milk
• 4 eggs
• 2 scant cups sugar
• 2 tablespoons vanilla
• 1 pint half-and-half cream
• 6 junket tablets, crushed

1. Heat milk just warm enough to cook eggs, but not too hot.
2. Mix eggs and sugar together well.
3. Slowly stir into heated milk and stir just long enough to be sure eggs have cooked.
4. Pour into clean freezer can. Stir in cream and vanilla.
5. Let stand if milk is too hot. It should feel no more than very warm, not hot.
6. When cooled enough, add junket which has been dissolved in a few drops of water.
7. Mix into the milk and egg mixture.
8. Place can in freezer, using lots of salt and crushed ice for freezing.

Chocolate Sauce

Source: Louise Beavers.

Approx. preparation time: 20 minutes. Makes 2 1/2 cups.

• 1 1/2 cups sugar
• 1/4 cup Karo syrup
• 2/3 cup cream
• 1 oz. unsweetened chocolate
• 2 tablespoons butter

1. Mix sugar, Karo, and cream together over heat.
2. Bring to a boil for 1 minute.

The longer you boil, the thicker the final sauce and the sooner the sauce will become sugary. Do not boil over 2 minutes.

Sugar Cookies

Source: Tommye Beavers.

Approx. preparation time: 1 hour 45 minutes. Makes 2 dozen.

• 3/4 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

1. Cream butter and sugar together. Add eggs and vanilla. Mix.
2. Blend in dry ingredients, mixing well and scraping sides of bowl.
3. Cover and chill in refrigerator at least 1 hour.
4. Divide dough in half and roll out one half on a well-floured board to 1/4 inch thickness.
5. Place other half of dough back in the refrigerator to keep cool.
6. Cut into circles with a biscuit cutter or into shapes with cookie cutters.
7. Place on an ungreased cookie sheet and bake at 375 degrees for 5-6 minutes.
8. Repeat for the second half of dough.

This time is for a soft cookie. If you bake longer, watch that the bottom of cookies do not burn.

Tip: Sprinkle each cookie with a cinnamon and sugar mixture before baking. Or decorate with chocolate chips, red hots, raisins, or colored sugars. After cooling, icing may be used for decorations.

White Chocolate Macadamia Nut Cookies

Source: Tommye Beavers.

Approx. preparation time: 50 minutes. Makes 2 dozen.

• 2/3 cup butter or margarine
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 jar macadamia nuts
• 3 oz. white chocolate, chopped into chunks

1. Cream butter and sugars together.
2. Beat in egg and vanilla.
3. Mix in flour and fold in nuts and chocolate.
4. Chill for at least 1 hour or overnight.
5. Shape into 1-inch balls (dough will be sticky).
6. Bake on a greased cookie sheet at 350 degrees for 15 minutes.
7. Cool slightly before removing to a cooling rack.

You may be able to find white chocolate in chips and will not have to purchase a block that needs to be chopped.