The

Gladys Tyrrell Cookbook

1997

Table of Contents

Breakfast
Easy Quiche	1
Quiche Lorraine	2
Egg-Mushroom Casserole	3
Rapid Mix Honey Buns	4
Quick Coffee Cake	5
Sour Cream Coffee Cake	6
Appetizer and Salad
Chicken Wings	1
Cocktail Meatballs	2
Porcupine Meatballs	3
Salmon Dip	4
Shrimp or Crabmeat Mold	5
Cheese Toasts	6
Seven Layer Line Up	7
Layer Salad	8
Entree
Lemony Chicken	1
Herbed Chicken Grill	2
Chicken Divan	3
Chicken Frederick	4
“I Don’t Have Time to Cook” Chicken	5
Whole Chicken Breasts, Boned	6
Fancy Chicken Breasts	7
Green Bean (and Turkey) Casserole	8
Broiled Salmon Steaks	9
Shrimp Florentine	10
Bar-B-Que	11
Spoonburger	12
Dessert
Coffee-Toffee Torte	1
Sherry Wine Cake	2
Lemon Pudding Cake	3
Cheese Cake	4
Chocolate Mayonnaise Cake	5
Banana Nut Cake	6
French Vanilla Icing	7
Baked Alaska	8
Grasshopper Pie	9
Coconut Cream Pie	10
Bananas Foster	11
Caramel Corn	12
Sugar Crisped Walnuts	13
Cookies
German Christmas Cookies	1
Gingersnaps	2
Snow Flake Cookies	3
Bits ‘O Brickle Cookies	4
Fantasy Fudge	5
Caramel Ribbon Brownies	6
Chocolate Canasta Chews	7
Magic Cookie Bars	8
Marshmallow Treats	9
Nut Balls	10

Easy Quiche

½ lb. Bacon fried and crumbled	½ Cup Bisquick
1 Cup Swiss Cheese shredded	4 eggs
1/3 Cup chopped onion	salt and pepper to taste
2 Cup milk

Lightly grease 10” pan, sprinkle bacon cheese and onion over bottom of pan. Place remaining ingredients in blender. Cover and Blend at high speed 1 minute. Pour over cheese, etc.

Bake 50 - 55 minutes in 350° oven.

Let stand 5 minutes before cutting.

Quiche Lorraine

Pastry for 9” one-crust pie
12 slices bacon (about ½ pound)	2 Cup whipping cream or half-n-half
1 Cup shredded natural Swiss cheese (about 4 oz.)	¾ tsp. salt
1/3 Cup minced onion	¼ tsp. sugar
4 eggs	1/8 tsp. cayenne red pepper

Heat oven to 425°. Prepare pastry. Sprinkle bacon, cheese, and onion in pastry-lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes.

Reduce oven temperature to 300° and bake 30 minutes longer or until knife inserted one inch from edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges.

6 main dish servings (8 appetizer servings).

Egg-Mushroom Casserole

3 dozen eggs

½ Cup milk

¼ Cup butter

Mix eggs, milk, and butter until “just set.” Then add:

1 Can mushroom soup

½ Cup white wine

1 lb. Shredded cheddar cheese

Optional extra mushrooms

Mix in buttered 3 quart casserole, refrigerate overnite.

Bake at 250° for 2 hours.

Serves 15 - 18 (Large servings–one recipe will make 2 - 11x7x1¾ casseroles.)

Rapid Mix Honey Buns

5 - 6 Cups unsifted flour	¾ Cup milk
½ Cup sugar	½ Cup water
1¼ tsp. salt	½ Cup margarine
2 pkg. Dry Active yeast	3 eggs (room temp.)

Mix 2 Cups flour, ½ Cup sugar, salt, and undissolved yeast. Heat milk, water, and ½ Cup margarine in a saucepan until warm. Add to dry ingredients; beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ½ Cup flour at a time until stiff. Beat on high speed for two minutes. Stir in enough flour to make a soft dough.

On floured board knead until smooth and elastic (approximately eight minutes). Place in greased bowl, turn to grease top. Cover, let rise until doubled—approximately 45 minutes.

Prepare topping.

Punch down dough and turn out onto lightly floured board. Divide into three pieces. Roll each piece to 9 x 5”. Spread each with 2 Tbsp. softened margarine; sprinkle with brown sugar and/or cinnamon. Roll each up to form rolls 9” long, seal seams; cut each roll into 9 pieces. Arrange cut side down in prepared (with toppings) pans. Cover, let rise until doubled, about 30 minutes. Bake at 400° for 20 - 25 minutes. Cool in pan 5 minutes then invert onto a plate (if using caramel topping).

Caramel Topping

¾ Cup margarine (softened)

2 Cup firmly packed dark brown sugar

1½ Cup walnuts or pecans

¾ Cup honey

6 Tbsp. softened margarine

Melt ¾ Cup margarine, add 1 ½ cup brown sugar, nuts, and honey. Beat until blended. Divide mixture evenly among three 9” round pans.

Mom’s Topping

1½ stick of margarine

1½ Cup brown sugar

3 tsp. water (or juice)

Cream well, divide mixture into three pans.

Quick Coffee Cake

1 pkg. Frozen dinner rolls (18 or 24)	1 tsp. cinnamon
1 stick melted butter or margarine	1 pkg. Butterscotch pudding (not instant)
1 Cup brown sugar	½ Cup nuts (optional)

Place frozen rolls in a greased bundt pan. Pour melted butter over rolls. Mix dry ingredient together, pour over rolls. Let them rise over night.

Bake 350° oven 35 minutes. Serve warm.

Sour Cream Coffee Cake

¼ lb. Butter	1 tsp. baking soda
1 Cup sugar	2 Cup flour
2 eggs	1½ tsp. baking powder
1 Cup sour cream	1 tsp. vanilla

Cream butter and sugar. Add eggs and beat well. Add soda to sour cream and add alternately with dry ingredients and vanilla.

Filling

1 Cup chopped walnuts

½ Cup sugar

2 Tbsp. cinnamon

Mix all of the filling ingredients.

Put half batter into greased pan. Add half filling on top of batter, zig-zag knife through cake.

Bake 350° for 40 - 45 minutes.

Chicken Wings

4 lbs. Chicken wings

1 Cup soy sauce

2 Tbsp. oil

2 Tbsp. lemon juice

Marinate over night (generally use a zip-lock plastic bag—so they can be easily flipped).

Bake 350° approximately 1 hour.

Cocktail Meatballs

1 lb. Ground beef	1/8 tsp. pepper
¼ lb. Sausage	1 Cup light cream
¼ Cup bread crumbs	½ Cup Parmesan cheese
1 Tbsp. Worcestershire
½ tsp. garlic salt

Combine all ingredients. Form into small size balls. Brown in oiled skilled.

Maybe frozen at this point.

Sauce

1 10 oz. Grape jelly

1 12 oz. Chili sauce

Combine the jelly and chili sauce. Add meat balls to sauce. Heat and hold on “warm” setting.

Porcupine Meatballs

2 Tbsp. butter	1 tsp. Worcestershire sauce
¼ Cup chopped celery	1 tsp. dry mustard
¼ Cup chopped green pepper	1 lb. Ground round
½ Cup chopped onion	½ Cup uncooked rice
10.25 oz. Can tomato soup	¼ Cup chopped onion
1/3 Cup water	salt and pepper
2 Tbsp. lemon juice

Heat in skillet 2 Tbsp. butter, celery, green pepper, 2 Tbsp. of the chopped onion and cook until tender, stirring to prevent browning. Add tomato soup, water, lemon juice, Worcestershire sauce, mustard, and ½ tsp. salt, dash of pepper. Simmer 5 minutes and set aside.

Lightly grease 2½ quart casserole with a lid. Prepare meat balls by combining 1 lb. Ground beef, ½ cup uncooked rice, remaining onion, 1 tsp. salt and 1/8 tsp. pepper.

Shape into balls, about 1½” in size. Put into casserole and pour tomato sauce over meat balls.

Bake, covered, at 350° for 1 hour.

Salmon Dip

1 lb. Salmon	1 tsp. horseradish
1 8 oz. Cream cheese	¼ tsp. salt
1 Tbsp. lemon juice	½ tsp. liquid smoke
2 tsp. grated onion	2 T chopped parsley

Blend together the all of the ingredients except the salmon and parsley. Stir in the salmon. Place in bowl and sprinkle the parsley on top. Serve with crackers.

Shrimp or Crabmeat Mold

6 oz. Cream cheese (mash to soften)	1 Cup mayonnaise
7 oz. Crabmeat or shrimp (frozen)	1 Can Cream of Mushroom soup
1 small onion (chopped)	1 Tbsp. Knox gelatin dissolved in 2 Tbsp. cold water
1 Cup celery (chopped)

Heat soup, add gelatin to dissolve slightly. Combine and add rest of ingredients to soup mixture.

Pour into greased mold and chill 6 hours. Serve with crackers.

Cheese Toasts

1 lb. Butter	1½ tsp. dill weed
4 5 oz. Kraft Old English cheese	2½ loaves very thin Pepperidge farm bread
1 tsp. Tabasco	1½ tsp. Worcestershire sauce
1 tsp. onion powder

Cream butter and cheese until fluffy. Add remaining ingredients, stir well.

Remove crust from bread. Stack 3 slices of bread filled with cheese mixture, cut in quarters. Spread sides with mixture.

Freeze on waxed paper. When frozen place in plastic bags.

Bake in 325° oven 15-20 minutes when frozen or 10 minutes when thawed—until golden.

Seven Layer Line-up

1 Can (16 oz.) refried beans	1 Cup guacamole
1 Cup (4 oz.) shredded Cheddar or Monterey Jack Cheese	1 Cup sour cream
1 Can (2 ¼ oz.) sliced, pitted, ripe olives (drained)	1 Cup Salsa
1 medium tomato, chopped

Spread beans over bottom of 10 inch glass pie plate. Layer remaining ingredients in order listed. Serve with tortilla chips.

Makes 8 Servings.

Layer Salad

Lettuce

1 pkg. Frozen peas

1 Cup chopped celery

1 small cauliflower