Layered Green Salad

This is a traiditonal Christmas salad that I still make to this day. Enjoy!!

Layered Green Salad

1 can sliced water chestnuts

Chopped Celery 

10oz frozen peas

Shredded Lettuce

Chopped Green Onions

Mayonnaise

1 Tbs. Sugar

Parmesean Cheese

Layer in a clear bowl (if you have one): water chest nuts, a layer of celery (however thick), break up frozen peas (do not coolk) and spread over celery. Mix onions and lettuce and layer over peas. Stir mayonnaise and frost the top of the salad like a cake. Be sure to seal the edges. Sprinkle with sugar and parmesean cheese. Let set overnight or at least 6 hours. Recipe by Jane Friden

Tar Bars Licorice Candy

Famous Thackeray treat.  It is like a caramel but licorice.  We used to drive to "The Nut Tree" in Vacaville California and buy these treats  "Tar Bars."  Always a stop on our way to the Oakland Temple. I believe I got this recipe from  Uncle Ralph Thackeray.

Ingredients:

1 can sweet and condensed milk
2 c sugar
1 c butter
1/4 t salt
1 1/2 c light Karo syrup
1 tsp Anise oil( not extract)(or 5 t extract as listed in comments below))
1 tsp Black paste food color(do not use liquid)

Cook first 5 ingredients and stir constantly until temp is at 234°  Temp could vary depending on elevation  this recipe was created in north northern California, Etna)  some are saying 240. Take off stove and add Anise oil and black paste food color.
Pour into a 9X13 buttered or Pam sprayed dish.  Cool
Take out of dish and lay on buttered counter.  Cut into strips  and cut into pieces. Wrap in wax paper, clear wrap.
Hint:  I use a buttered sharp knife, and to release candy from 9X13  dip bottom of the dish in hot water for a few seconds.

Kerry's Lasagna

This lasagna is good - A+ good. Dad makes homemade noodles to go in it which kicks it up a notch but I use store-bought ones and it's an "acceptable" substitute :) This is Garrisons all-time favorite, #1 requested meal. Chase hates lasagna in general but loves this one. For me, the fennel is a must but it can be left out if you don't care for the taste of fennel. I recommend making the french bread found HERE to go with this dish.

Kerry's Lasagna

1lb sweet Italian sausage
1lb lean ground beef
1 large white onion, minced
5 cloves garlic, crushed
28 oz can crushed tomatoes
12 oz tomato paste
15 oz can tomato sauce
1/2 c chicken broth
2 tbs white sugar
1/2 c chopped fresh basil
1 tsp fennel seeds (optional)
1 tsp ground oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c + 2 tbs chopped fresh parsley, divided
1 lb lasagna noodles (Dad makes homemade noodle. Find the recipe for his homemade noodles here)
30 oz cottage cheese
1 large egg
1/2 tsp salt
1/8 tsp ground nutmeg
1 pound mozzarella cheese
1 cup Parmesan cheese

In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.

Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble the lasagna.

Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.

To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow the cheese to brown. Serve hot.

Honey Butter by Elsie Thackeray

Ingredients:

1 c honey
1 c butter

Refrigerate honey, butter , mixing bowl and beater for at least 1 hour before mixing.  Beat ingredients until smooth.

Jarvis Chocolate Bundt Cake

A lady in our Lincolnton Church was famous for this cake.    ****Read secret****

Ingredients:
1 Betty Crocker Hersheys Milk Chocolate Cake Mix
1 small chocolate pudding mix
1/2 c water
1/2 c canola oil
1 c sour cream
4 eggs
2 large handfuls of semi sweet chocolate chips
  Mix together until smooth adding in chocolate chips last.

Bake at 350 in greased bundt pan.  53m-1 hr.  ****Secret is to  put hot cake directly into a covered tight cake server like  Tupperware and let sweat for 2 hours.

Pistachio Salad or Watergate Salad

Favorite of Dougs for Thanksgiving.  At my house it was called Watergate salad.  It is a pretty sweet salad.

Ingredients:

2 cans pineapple tidbits, drained
2 cans Mandarin oranges, drained
2 Packages Pistachio instant pudding, dry
 1 c  red grapes, sliced
 1/2  c. pecans, chopped
2 cups mini marshmallows
1 10-12 oz cool whip

Mis all ingredients together and chill until ready to serve.

North Carolina Baked Ziti

When I lived in Lincolnton, NC this was a favorite casserole to take to families for service opportunities.  So delicious.

Preheat oven to 350°. Grease 9X13

Ingredients:

1 lb. hamburger
1/2 onion chopped
2 cans spaghetti sauce
1lb. ziti pasta
1 1/2 c sour cream
 8 oz package of provolone slices
2 cups mozzarella cheese
1/4 c parmesan cheese

1. Brown 1 lb of hamburger with some chopped onion.
Add 2 cans of spaghetti sauce.

2.  Boil 1 lb. of ziti pasta and drain

3. Layer:
1/2 cooked ziti
cover with provolone cheese slices
1 1/2 c sour cream
1/2 spagetti sauce
rest of ziti
cover with grated mozzarella cheese
rest of spaghetti sauce
top with Parmesan cheese

Bake 30 minutes