Waikiki Meatballs

 Waikiki Meatballs

1 1/2 lbs ground beef 

2/3 cup cracker crumbs

1/2 bell pepper finely chopped

1-2 tsp red pepper flakes

2/3 cup chopped onion

1/2 cup milk

2 tsp salt

1 tsp pepper

1 egg

1 1/2 tsp ground ginger

1. Mix together and roll into meatballs. 

2. Place on a cookie sheet and cook them at 425 for 13-14 minutes.

Sauce:

2 Tbs cornstarch 

1/2 cup brown sugar

1/3 cup vinegar

3 Tbs soy sauce

1 can pineapple tidbits

1 chopped green pepper

Mix corn starch and brown sugar. Add pineapple juice, vinegar and soy sauce. Cook until thickened. Add pepper, pineapple, and meatballs. Serve over rice. 

Thai Wraps

 Thai Wraps

1/3 cup oil

2/3 cup vinegar

6 Tbs sugar

6 Tbs soy sauce

1 1/2 cups chopped cilantro

4 Tbs salsa

8 cloves garlic, minced

2 jalapenos, minced

1 1/2-2 heads of cabbage, chopped

2 carrots, grated

4 chicken breasts, cooked and cubed (optional)

8 green onions, chopped

Dipping Sauce

1/3 cup vinegar

2 Tbs sugar

1/4 tsp salt

2 garlic cloves

1 cup green chilies 

2 Tbs cilantro

Blend together. 

1. Combine oil, vinegar, sugar and soy sauce. Stir in the salsa, garlic, jalapenos, & cilantro. 

2. In a very large bowl, stir together the cabbage, carrots, chicken, & green onions. 

3. Pour the sauce mixture over the cabbage mixture. 

4. Stir well and marinate for a few hours. 

5. Fill a tortilla with the filling and wrap. 

6. Microwave for 2 minutes. Place wrap on baking sheet and broil for 1 minute. 

7. Serve with dipping sauce

Grandma Frakes' Pumpkin Cake Roll

 Grandma Frakes' Pumpkin Cake Roll

Pumpkin Roll

3/4 cup flour

2 tsp cinnamon

1/2 tsp nutmeg

3 eggs

2/3 cup pumpkin puree

1 tsp baking powder

1 tsp ginger

Sprinkle salt

1 cup sugar

1 tsp lemon juice

1 cup chopped walnuts

Filling

1 cup powdered sugar

6 oz cream cheese

4 Tbs butter

1/2 tsp vanilla

1. Sift together dry ingredients (except sugar and nuts); set aside. 

2. Beat eggs for 5 minutes or until very thick. Gradually beat in the sugar. Stir in pumpkin and lemon juice. 

3. Fold in dry ingredients. 

4. Spread in well greased and floured jelly roll pan. Top with chopped nuts. 

5. Bake at 350 for 15 minutes. 

6. Loosed edges and turn out immediately on a dish towel sprinkled with powdered sugar. 

7. While still warm, toll towel and cake together. Cool and unroll. 

8. Frost with filling. Roll and chill. Slice to serve. 

Wheat Bran Muffins

 Wheat Bran Muffins

1 cup wheat bran

1 cup whole wheat flour

1 cup splenda

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

Pinch of salt

1 cup (scant) apple sauce

1/2 cup milk

1 egg

1. Heat oven to 350. 

2. Combine ingredients. 

3. Fill muffin tin with batter.

4. Bake for 18-20 minutes. 

 Stuffed Pumpkin

1 lb ground turkey

5 cups cooked wild rice

2 red onions

2 Granny Smith apples

2 tsp olive oil

1 cup walnuts

1 cup craisins

4 cloves garlic

2 tsp sage

1 tsp thyme

1/2 tsp black pepper

Salt to taste

2 sugar pumpkins

1. Preheat oven to 350.

2. Brown ground turkey with red onion. 

3. Add other ingredients. and heat through

4. Put some water at the bottom of 9x13 pan. 

5. Place emptied pumpkins in water and stuff with turkey mixture. 

6. Cook for 1 hr or until pumpkin flesh is soft.

Caramelitas

 Caramelitas

Cookie Ingredients

2 cups flour

2 cups quick oats

1 1/2 cups brown sugar

1 1/4 cups butter

1 tsp baking soda

1/2 tsp salt

Filling Ingredients

1 cup chocolate chips

1/2 cup walnuts chopped

12 oz caramel

3 Tbs flour

1. Preheat oven to 350.

2. Mix all cookie ingredients until crumbly

3. Press half of mixture into greased 9x13 pan. 

4. Bake for 10 minutes.

5. Sprinkle chocolate chips and nuts over baked crust. 

6. Mix 12 oz of caramel and 3 Tbs of flour. 

7. Spread caramel mixture over chocolate chips and nuts. 

8. Sprinkle remaining cookie crumbs on top.

9. Bake 18-22 min.

10. Cool completely.

Mom's Marinara

Mom's Marinara

1/2 Bushel of tomatoes (about a 25 lb box)

1 head of garlic, minced

3/4 cup dehydrated onions

1/2 cup oil

2 jalapenos, seeded

2 tsp oregano

1 1/2 cup sugar

1/4 cup salt

2 tsp basil

2 Tbl parsley

4- 6oz cans tomato paste

1. Skin and grind tomatoes.

2. Blend jalapenos with oil.

3. Add oil/ jalapeno mixture, onions, garlic, oregano, basil, sugar & salt.

4. Boil uncovered for about 3 hours.

5. Add parsley & tomato paste.

6. Place in jars and pressure can. 

Yields approx 7 qts.