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The search engine registry indicates that someone has searched for this:
Potato sausage recipes
Onekama
Cooks.com
Odebolt
The search engine registry indicates that someone has searched for this:
Cottage Pudding
3 tbsp. butter
1 c. sugar
1 egg
1 2/3 c. flour
2 1/2 tsp. baking powder
Pinch salt
1 tsp. vanilla
2/3 c. milk
Mix and bake in shallow pan. Serve with sauce.
Vanilla Sauce:
1/2 c. butter
1/2 c. flour
1 c. sugar
Vanilla
Brown butter; add flour, then water (enough to make a thin sauce).
Then add sugar and vanilla. Serve with warm sauce.
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Cottage Pudding
3/4 c. sugar
1/4 c. shortening
2 c. flour
1 c. milk
3 lg. tsp. baking powder
Little salt
1 egg
Bake 350 degrees 20-30 minutes or toothpick comes out clean.
CHOCOLATE SAUCE:
3/4 c. sugar
2 level tbsp. flour
2 tbsp. cocoa
Dash salt
1 tsp. vanilla
1 c. water
Cook until boils.
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Cottage Pudding
3 1/2 c. flour
2 c. sugar
5 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 1/3 c. milk
2 eggs
Sift together dry ingredients. Add shortening, lemon extract and milk.
Beat 2 minutes. Add eggs, beat 2 minutes and bake at 350 degrees for
30 to 40 minutes in a 9 x 13 inch pan. Cool. Serve with hot lemon sauce.
Lemon Sauce:
1 1/2 c. sugar
3 tbsp. cornstarch
3 dashes of salt
3 dashes of nutmeg
3 c. boiling water
6 tbsp. margarine
4 1/2 tbsp. lemon juice
Mix together and bring to a boil everything except margarine and lemon juice.
Remove from heat and add margarine and lemon juice.
The search engine registry indicates that someone has searched for this:
Lorna Doone Dessert
1 pkg. Lorna Doone cookies
1/2 stick margarine
1 qt. vanilla ice cream
2 (4 oz.) pudding, chocolate
1 c. milk
1 sm. Cool Whip
2 Heath bars
Serves 12.
Crust: Crush the 1 package of Lorna Doone cookies and mix with melted margarine.
Press in 9"x13" pan.
Middle Layer: Mix the following together: 1 quart vanilla ice cream, 2 packages of
chocolate pudding and 1 cup milk. Pour over crust and chill.
Top Layer: Spread 1 small Cool Whip. Crush heath bars and sprinkle on just before
serving. Can be made ahead of time and frozen.
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Lorna Doone Dessert
1 (10 oz.) pkg. Lorna Doone cookies, crushed
1 c. nuts
1 stick butter
8 oz. Philadelphia cream cheese
9 oz. Cool Whip
1 c. powdered sugar
2 boxes instant lemon pudding
3 c. milk
Mix first 3 ingredients together; put in 13 x 9 pan like pie crust.
Beat together cream cheese, Cool Whip, and powdered sugar. Put on
top of crust. Beat pudding and milk together; put on top of above mix.
Top with Cool Whip.
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Lorna Doone Dessert
1 pkg. Lorna Doone cookies, crushed
1 stick butter, melted
2 pkg. instant vanilla pudding
2 c. cold milk
1 qt. vanilla ice cream, softened
Melt and pat into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes
(cookies and butter). Mix well. Pour over crust and chill. Put a layer
of Cool Whip on top. Optional: 3 Heath bars crushed, sprinkle on top.
Keep refrigerated.
This was on my "not found" list, so someone has requested it in the past, perhaps
calling it "pecan dressing" or "pecan stuffing":
Morrison's Dressing Deluxe
Pre-Preparation Notes:
Cornbread for dressing should be cooked at least 24 hours in advance and white bread
should be stale. You can produce stale bread by opening loaves and allowing them to
dry out for several hours.
Cook ahead 1 lb. 4 ozs of giblets until tender.
Boil and peel ahead of time 1 dozen eggs for this dressing.
Ingredients Amount
6 lbs celery, diced
6 lbs onions, diced
4 lbs oil
3 lbs stale white bread
18 lbs chicken or turkey stock
9 lbs corn bread
4 oz baking powder
1 lb giblets, cooked & diced
8 oz pecan meats, chopped
1 lb 2 oz hard boiled eggs, chopped
1 lb 8 oz rice, cooked
7 oz salt
1 oz black pepper
1 oz sage
6 ea eggs, raw
Method:
Put celery, onions, and oil into saucepan. Cook until tender. Do not overcook, as
celery and onions will cook some during baking period.
Soak stale white bread in chicken or turkey stock. After this has soaked for a few
minutes, break into small pieces with your fingers. Next, crumble in the cornbread,
being careful not to put in any burnt crust.
Sprinkle in baking powder and mix thoroughly.
Add giblets, pecan meats, hard boiled eggs, and cooked rice. Mix lightly, but thoroughly.
Add salt, pepper, and sage, and blend thoroughly.
Break 6 raw eggs into mixture and blend thoroughly. The dressing is now ready to
be put into pans for baking.
Dressing should be baked in a pan size of about 18 x 20 x 2 1/2 inches deep. This
creates a crisp, well done dressing. (NOTE: There are no oven temperature and baking
time given for this recipe. My advice is just bake in a medium oven until brown.)
Dressing should be baked one pan at a time so that it will be piping hot when served
with turkey, chicken, or roast. If your dressing is very hot and you have your gravy hot,
it is not necessary to place the finished pan in the oven. This will eliminate the meat
curling from the dry heat.
If you use this dressing for stuffing pork chops, etc, you will want to cook the
dressing and then allow it to cool enough to be handled in stuffing the meat.
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Stumbled across your website and your listing for the Deluxe dressing.
My name is Mike, My father used to be a manager for Morrison's and my brothers and
I worked under him for awhile before moving on to other professions.
Well, my dad's not doing so great and he's unable to cook big family meals like he used to.
Im stepping up to the stove now and he passed onto me his briefcase full of Morrison's recipes.
On top the stack was probably his number one dish. The Deluxe Dressing. I know you have it
listed on your website, but did not know the cooking temp. Well it's 400 deg. (350 deg. Convection).
The search engine registry indicates that someone has searched for this:
Salmon Soup
1 onion, chopped
2 cloves garlic, chopped
3 tbsp. oil
10 c. water
1 (8 oz.) can stewed tomatoes
2 (4 oz.) cans tomato sauce
1 (12 oz.) pkg. noodles
Salmon slices
Saute onion and garlic in oil. Add water, stewed tomatoes, and tomato sauce.
Stir. Add salmon slices and noodles. Simmer all day.
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Salmon Soup
1 (14 3/4 oz.) can salmon
2 potatoes, diced
1 sm. onion, chopped
1 stalk celery, chopped
1/2 stick butter
2 c. milk
1 qt. water
Salt, pepper, and parsley
Melt butter. Add onion and celery; saute until soft. Add water, potatoes, and
salmon. Boil to cook potatoes. Add milk and spices. Simmer 15 to 20 minutes.
(Less water can be used.)
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