Kathleen's Yummy Meatballs

 I just loved her! She's a spunky lady! Thanks Kathleen for giving Amy the recipe. I can't wait to make it!

1 lb. hamburger
3/4 Cup applesauce
1/2 Cup Cracker Crumbs (we both use premade bread crumbs)
1 egg
1 teaspoon salt
Pepper to taste
1 Tablespoons grated or minced onion

mix well then make balls the size of a small tangerine. Roll in flour and brown in butter (be carefull when turning
they are a little fragile). Put in casserole dish and add sauce of 1/2 C Ketchup and 1 C Water mixed.

Cook about 1 hour at 350, covered.

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This recipe came to me indirectly from my sister Amy. It is really from her friend Kathleen. I got to meet Kathleen in August when I went to visit Amy.

12/20/24 - This has been in draft form since 2008!  LOL!  I'm not sure I've tried this...so if you try it, let me know if you like it.  :D

Frikadeller (Danish Meatballs - Pronounced "Frigga Della")

1/2 lb Ground Veal (we use beef sometimes)
1/2 lb Ground Pork
2 Tbs Flour (or 1 Cup bread crumbs)
2 Cups Milk
1 Egg
1 Large Onion, minced
Salt & Pepper,  to taste

In a large bowl, combine ground veal (or beef) with ground pork.  Mix well.  Add flour or bread crumbs, milk, egg, onion, salt, and pepper.  Mix thoroughly.  Forming balls with a large tablespoon, drop meatballs into a frying pan and fry over low heat.  Makes 4 servings.

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This recipe is a Danish tradition for us at Christmas. It's a little like a meatball...but so much better.  I generally double this recipe (at least). It's great with gravy and/or Red Cabbage Slaw on top.

We celebrate Christmas on Christmas Eve each year with a Danish Feast.  I'll post some of the other recipes here so I don't lose them.  :D

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I don't have Tina's (my mother in laws) actual recipe in hand, but I found this one in a cookbook called Secret Recipes! Worldwide Ward Cookbook by Deanna Buxton (page 127).  I made it in 2023 and everyone loved it.  No complaints...so it's a keeper.

Mama's (Amy's) Chili Recipe

Ground Beef (desired amount)

1 Can Kidney Beans, drained

2 cans Bush's Brand Chili Beans (there's a mild and medium), do not drain

Taco Seasoning Packet

Chicken Broth (to desired consistency)

Serve over fritos with cheese and sour cream.

My niece Evelyn stayed over at my house for a couple weeks one summer and she requested her Mama's Chili.  Once Amy told me how to make it and we tried it, I knew I had to save it for later.  Basically tastes like something you cooked for hours, but it's just a toss together recipe.  Go slow adding the chicken broth as you can get it too runny if not careful.

Delicious!!

Crunchy Peking Burgers

For Burgers:
1 pound ground beef
1/2 cup canned water chestnuts, drained
2 scallions
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon Splenda
2 cloves garlic, crushed
1/2 teaspoon grated ginger

For Sauce:
1 1/2 tablespoons low-sugar Apricot Preserves
1 teaspoon soy sauce
1/4 teaspoon grated ginger

Preheat an electric tabletop grill (I did these on the stove in a skillet, and covered with a lid while cooking to help them along, and prevent spattering).

Chop the water chestnuts a bit and slice the scallions.  Put them in a mixing bowl with the other burger ingredients and use clean hands to mix them well.  Form into 4 burgers and put them on the grill.  Cook 5 minutes (or until done).

While the burgers are cooking, mix together the sauce ingredients.

When the burgers are done, top each with a teaspoon of sauce and serve.

Yields: 4 burgers

Nutrition Information (from cookbook):
Each has 7 grams of carbohydrates, 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.

Nutrition Information I calculate with LoseIt's recipe feature:
Calories: 357
Total Fat: 20.7 g
Sat. Fat: 8.3 g
Sodium: 763 mg
Carb: 7.3 g
Fiber: 0.5g
Sugar: 2.3 g
Protein 30.4 g

Note:  These were delicious.  I had to put it on my site for easy reference the next time.  That little bit of sauce on the top of the burger really brings all the flavors together.  I ate these without a bun with some fresh green beans...YUUUUMMMY!!

Source: 1001 Low-Carb Recipes by Dana Carpender (page 364)

Marinated Flank Steak

1 small red onion 1/3 cup balsamic vinegar 1/4 cup capers, drained 2 Tablespoons fresh Oregano, chopped 3 cloves garlic, minced 1 1/2 pounds beef flank steak 1/4 teaspoon salt 1/4 teaspoon black pepper, coarsely ground

 Directions:

Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.

Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.

Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4" from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4-5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.

Place the meat on a platter and pour the reserved onion mixture over the steak.

Serves 6
Where did it come from:  
From the SB Diet Book, Page 156. I used a different cut of beef. But it was still really good. It tasted better as I ate on it a couple days later too...it had time to sit in it's cooking juices. YUM! I also garnished with capers before serving.

Nutrition at a glance (Per Serving):
176 calories
19 g protein
3 g carbohydrates
9 g fat
4 g saturated fats
230 mg sodium
50 mg cholesterol
1 g fiber

Chuck Wagon Casserole

I had this recipe at my Dad's house over my Thanksgiving visit 2009. Cyndee cooks it often. It's one of Lindsay's favorites! Now she will be able to find it online anytime she wants to make it. :)

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 pound lean ground beef
1 can (15.5 oz) mild chili beans in sauce
3/4 cup BBQ sauce
1/2 teaspoon salt
1 package (8.5 oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained

Preheat oven to 400 degrees F. Chop onion and bell pepper. Cook and stir ground beef, onion and bell pepper over medium heat 8 - 10 minutes or until beef is no longer pink; drain. Stir in chili beans, BBQ sauce and salt. Bring to a boil. Spoon into 9" square baking pan. In a bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.

Yeild: 6 servings.
Aproximately 410 caloris and 23 grams of fat per serving.

From the Stoneware Sensations Pampered Chef Cookbook, by Doris Christopher. Page 63.

3 Ways To Mini Meatloafs

Prep: 10 Min
Total: 45 Min
Makes: 6 servings, 2 per serving

1 lb extra lean ground beef
(I used 1/2 lb ground turkey)
1 pkg (6 oz) Stove Top Stuffing Mix
1 cup water
3/4 cup Shredded Cheddar Cheese
(I used mozzarella)

Heat oven to 375 degrees F. Mix meat, stuffing mix, water and add-in ingredient (see below).

Press into 12 muffin cups sprayed with cooking spray.

Make an indentation in the center of each meatloaf with spoon; fill with sauce (see below).

Bake 30 minutes or until cooked through (160 degrees F, inside). Top with cheese; continue baking 5 minutes or until cheese is melted.

Option 1:
Add in - 1 tsp Garlic Powder
Sauce - 3/4 cup BBQ Sauce

Option 2:
Add in - 1 tsp Italian Seasoning
Sauce - 3/4 cup Spaghetti Sauce

Option 3;
Add in - 2 tsp Chili powder
Sauce - 3/4 cup Chunky Salsa


Comments: Tommy and Melanie really liked this recipe. I even made it wrong. I missed the 'sauce' into the meat instead of putting it in the well. I also used ground turkey instead...and they were still wonderful...mozzarella was better than cheddar on the turkey.

Here is the web link to the recipe at Kraft Recipe's Food and Family. The only difference between the online version and the magazine version is the Mediterranean version. I'll have to try that version too.

Smokin' Succulent Grilled Pork Chops

1 cup Mayonnaise
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
2 Cloves garlic, minced
1 tsp. chili powder
8 pork chops

Blend first five ingredients. Reserve 1/2 cup; set aside. Grill or broil pork, brushing with 1/2 cup mixture, until done. Serve with reserved 1/2 cup.

We used steaks for this and it was AWESOME. So I'm putting this under both Beef AND Pork. Mmmmm....

Source: I got this from a Hellmann's Advertisement in a Cooking Pleasures magazine. This magazine is the one you get when you join the Cooking Club of America (overrated). I may have saved this recipe as long as 2 years without throwing it away. But you have to understand....the picture on the ad is a full page picture of a pork chop being grilled over a flame with this succulent sauce being basted on the perfect grill lines. :) Mine wasn't perfect as the picture but it met my expectations. It was delicious!

Tenor Pasta

1 lb Sweet Italian sausage
1/4 lb Bacon or Pancetta, chopped
1 lb Ground beef
2 Onions, chopped fine
2 Celery stalks, diced
2 Cloves of garlic, minced
4 cups Chicken stock
1 can (8 oz) Tomato sauce
2 cans (19 oz each) Cannellini beans, drained
1 can (15 oz.) Red Kidney beans, well drained
1 can (14 oz.) Tomatoes, chopped
1/2 tsp White pepper
1 tsp Dried Ground Thyme
1 tsp Dried rosemary
2 tsp Dried basil
1 1/2 cups Ditalini or other tube pasta
1 cup Cooked orzo
1 Carrot, shredded
Parmesan and Fresh Basil as garnish

Place a large, heavy soup pot over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.

Remove sausages to a plate and let cool. Once cooled chop into pieces and then put in a processor till finely ground. Brown the bacon in the same pot as used for the sausage links, using a little olive oil if necessary. Brown it but don't let it get crisp. Add the chopped sausage back in with the ground beef and cook until everything is browned, about 15 minutes.

Add onions, celery and garlic; cook 5 minutes. Add the stock and skim the fat off as it rises to the top (can use a gravy separator also). Simmer for about 10 to 15 minutes.

In processor, blend tomato sauce with 1 cup cannellini beans. Pour the mixture into the pot then add the rest of the cannellini beans, kidneybeans, tomatoes and herbs. After 5 minutes, add the pasta and simmer for 20 minutes. Add more water if needed.
5
Add the orzo and carrots and simmer for an additional 10 minutes. Should be a thick stew like consistency.

Yield: Makes about 8 servings.

Rushville Sandwiches

Olive oil or bacon grease
Salt and pepper to taste
2 medium onions
2 lbs ground beef
1 large can baked beans
2 pinches brown sugar (to taste)
4 slices of bacon, sliced thin
2 tsp Worcestershire sauce
Buns
Lettuce or Cabbage (optional)

In a frying pan, caramelize onions in oil. Add salt and pepper to taste. Add ground beef and bacon, cook until browned. Add beans, Worcestershire sauce and brown sugar, cook until heated through and consistency of a sandwich. Serve on a buttered bun with lettuce or shredded cabbage if desired.

Variations: If desired you can add any of the following ingredients: 1 green pepper, 3 stalks of celery, ½ to ¾ cup catsup, ½ cup barbecue sauce, 2 tablespoons yellow or brown mustard or other spices such as cayenne.

Tip: Bacon is really easy to slice thin when it is frozen.

Source: Calling All Cooks Show (another recipe from this show...I wish it was still on TV)

Grilled Steak & Potato Salad

2 garlic cloves, pressed
2 tsp dried thyme
1 tsp salt
1/4 tsp black pepper, coarsely ground
1 1/4 pounds boneless beef top sirloin steak, cut 3/4 inch thick
3 tbs balsamic vinegar
2 tbs olive oil, divided
1 tbs dijon mustard
1 1/2 pounds unpeeled potatoes
1 medium yellow onion
2 medium tomatoes, cut into wedges
6 cups romaine lettuce, torn

1 Prepare grill for direct cooking over medium coals, you can also cook this recipe on the stove with in a skillet. In a small bowl combine pressed garlic, thyme, salt and pepper; mix well to form a paste. Spread all but 1 teaspoon of the garlic mixture over both sides of steak. Add vinegar, 1 1/2 tablespoons of the oil and mustard to remaining garlic mixture in batter bowl; whisk until blended and set aside to use as salad dressing.

2 Cut potatoes into 1/2-inch slices. Slice onion into 1/2-inch slices. Brush both sides of potato and onion slices with remaining 1/2 tablespoon of oil.

3 Place steak, potato and onion slices on grid of grill. Grill Steak, uncovered, 13-16 minutes for medium-rare (145 degrees meat temp) to medium (160 degrees meat temp) doneness. Cook potato and onion slices 10 to 12 minutes or until tender, turning steak and vegetables occasionally.

4 Remove steak and vegetables to cutting board. Carve steak crosswise into thin slices. Cut potato and onion slices in half and tomatoes into wedges. Arrange lettuce, stead, potatoes, onion and tomatoes on serving platter; drizzle with reserved dressing. Serve immediately.

Yield: 6 Servings

Nutrition (per serving): 300.0 calories; 29% calories from fat; 10.0g total fat; 60.0mg cholesterol; 510.0mg sodium; 29.0g carbohydrates; 4.0g fiber; 25.0g net carbs; 25.0g protein.

Source: Pampered Chef - It's Good For You

Goulash Soup

1 onion, chopped
1 lb meat, cut up good
(Either a beef round or fondue meat; fondue meat is already cut up and more tender, it will not have to be cooked as long.)
4 medium potatoes, cubed
1/2 to 3/4 cup celery or green onions
1/2 to 3/4 cup parsley
1/2 to 3/4 cup carrots
2 beef bouillon cubes
Paprika (to taste)
5-6 spoons catsup
Pickle, chopped

Heat some butter in pan and sauté onion and meat. Dissolve bouillon in about 2 to 3 cups of water. When all redness is out of the meat add bouillon and vegetables. Simmer about 2 to 3 hours stirring occasionally and making sure the liquid level is at the top of where the meat is. The potatoes must go in at least 40 minutes to get soft. Put the pickles, catsup and paprika in about 15 minutes before serving.

***Comment: I have alot of good recipes from her. She was german and taught me a lot about cooking. Some recipes I got just by standing behind her and writing things down while she made it. She doesn't really follow recipes like me. HA! I hope that she doesn't mind me sharing alot of her recipes...it is really a compliment to her cooking! I hope she is doing well...and Joe too! :)

Source: Dorothy M (My first Mother-in-Law)

Chicken Noodle Burgers

2 lbs Hamburger
Onions, chopped (to taste)
1 can (large) Chicken Noodle Soup

Brown beef with dried or fresh onions. Drain. Add soup (no water), season with pepper if desired. Serve on buns like sloppy joes.

***STORY: This recipe seems odd but you HAVE to try it. This is one of our family's favorites! We grew up with this meal, it was easy to make and very yummy.

I remember one time, we were going to go to my Mom's for dinner on a Sunday night. She asked what I wanted to eat and I asked if we could have this. She said sure, we hadn't eaten it in a while.

I remember preparing Melanie (6) and Julie (12 or so) before we went. They were never really keen on trying new things and so I said..."Look...we are going to have something a little different at my Mom's house this afternoon. I don't care if you don't like it...but don't snicker before you try it, you might really like it."

They were really polite and tried it...no snickering! Then Lo and BEHOLD...I noticed that they ate their whole sandwich! WOW! I started thinking...either I scared them, or they really liked it. So we were on our way home and I asked if they liked it, they both said they did and asked when we could eat it again. So, it became part of my family's favorites.

Source: Sherie K (my Mom)

Taco Salad

1/2 lb ground beef
1/2 small onion, chopped finely
1/2 can Ranch Style beans
1/2 package taco seasoning mix
1/2 small head lettuce
1 medium tomato, chopped
1 cup grated cheese
1/2 cup Catalina salad dressing
1 cup Fritos, crumbled

In a medium skillet, brown ground beef with chopped onions. Drain off excess fat by pouring grease though strainer. Stir in taco seasoning mix. Add beans and continue to cook over low heat for 10 minutes. Turn off heat and let the mixture cool slightly. In a large bowl, tear lettuce into bite size pieces. Add chopped tomato, grated cheese, Catalina dressing and Fritos. Toss gently. Blend in the beef and bean mixture. You may choose to toss the beef and bean mixture into the salad or leave it on top.

Author: (7th grade Skills for Living Class)
Source: Julie H

***STORY: This recipe will always remind me of Julie. She took Skills for Living in Junior High. They learned this recipe in there. She was living with us for a short while and we were trying to encourage her to cook once a week. I think every other time she would cook this because she liked it and she was familiar with how to make it. I really liked too it so I never complained...but this is really Julie's recipe. :)

Taco Lasagna

2 lbs ground beef
2 pkg (1.25 oz each) Taco Seasoning Mix
4 cloves garlic, minced
1/2 tsp cayenne pepper
1 1/2 cups of water
1 Tbs cornmeal or Pam Spray
2 pkg flour/corn tortillas (10 - 12 per pack)
1 (24 oz) jar of salsa
1 cup of sliced onions
16 oz sour cream
1 Tbs chili powder
3 cups of Monterey Jack cheese, shredded
3 cups of Cheddar cheese

1 Combine the sour cream and chili powder and set aside. Preheat oven to 375. Brown ground beef. Add taco season packets, garlic, cayenne pepper and water. Simmer for 10 minutes. Sprinkle cornmeal (or spray Pam) in the bottom of a 9 x 13 pan. Place 6 tortillas in the bottom of pan, overlapping, and extending a little up the sides of the pan. Bake for 40 minutes. Remove, sprinkle with any remaining cheese.

2 Layer in the following order: 1 cup salsa, ½ of the meat mixture (about 2 cups), ½ of the onions, 1 cup of the sour cream mixture, 2 cups of combined cheeses. Repeat.

3 Bake an additional 10 minutes or until cheese is melted. Let stand for at least 10 minutes before serving. Serve with choped lettuce, tomatoes and hot or mild taco sauce on top. Good reheated as well. Great frozen in airtight containers to have on hand for lunches and dinners later.

Recipe Source: Amy T (my Twin Sister)

Stuffed Hot Dogs

Hot dogs
Cheese
Relish
Bacon

Use the indirect method of grilling (not directly over the fire, off to the side). Slit hot dogs lengthwise, within a 1/4" of each end. Stuff hot dogs with cheese and relish and wrap in bacon. Place on cooking grate over drip pan and cook with the grill lid on for 15 to 20 minutes or until bacon is crisp.

Spaghetti Bolognese

2 Tbs Olive Oil
1 Medium Onion, finely chopped
2 garlic cloves, finely chopped
3 slices unsmoked bacon, thinly sliced
1/2 lb ground beef
1 celery stalk
1 medium carrot, grated
4 oz mushrooms, sliced
4 Tbs tomato paste
1/2 cup white wine
4 medium tomatoes, skinned and chopped
or 1 or 2 large cans of diced tomatoes
1 can beef stock
2 tsp brown sugar
1 pinch nutmeg

Brown vegetables with bacon in olive oil. Brown meat separately, drain. Combine ingredients and simmer for 45 minutes. You can blend portions to make it more saucy if desired.

Recipe Source: Dorothy M (my first Mother-in-law)

Mom's Famous Enchiladas

1 1/2 to 2 lbs of ground beef
1/2 onion, chopped or onion flakes
salt and pepper to taste
3 Tbs olive oil
1/2 cup flour
3 tsp chili powder
20 oz can tomato juice
1 1/4 cups water
1/2 tsp cumin
1 tsp sugar
1/2 tsp garlic powder
Shredded cheddar cheese

1 Brown ground beef with onion. Season with salt and pepper to taste.

2 To make sauce: combine oil, flour and chili powder in a large saucepan. Slowly add the tomato juice (to avoid lumps) then add the water. Add cumin, sugar, garlic powder, salt and pepper. Heat up till almost boiling. Add part of the sauce to the cooked ground beef.

3 Dip tortillas into chicken broth or in some warm enchilada sauce before filling (to soften them). Roll about 3 heaping tablespoons of meat with some shredded cheese into the tortilla and place them, touching, into a greased casserole pan. Pour remaining sauce over the enchiladas until it is close to the top. Using a knife, part the enchiladas to allow the sauce to seep between them. Do the same for the sides of the pan. Top with additional shredded cheese.

4 Bake at 350 till hot and bubbly.

Recipe Source: Sherie K (my Mom - if it wasn't obvious from the title of the recipe, HA)

Flank Steak with Onion, Peppers, and Beans

1 large Red onion, halved and sliced 1/4 inch thick
2 Red bell peppers, ribs and seeds removed, slice 1/4 inch thick
1 can (20 oz) cannellini beans, drained and rinsed
2 tbs plus 1 tsp olive oil
1 tbs fresh rosemary leaves (or 1 tsp dried rosemary, crumbled)
Coarse salt and ground pepper
1 1/2 pounds Flank steak (1 piece)
1 tbs Red wine vinegar

1 Heat broiler. If using a broiler-proof rimed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper.

2 Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135° on an intant-read thermometer, is the best way to tell) and vegetables are lightly charred, 12 to 16 minutes.

3 Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.

Servings: 4

Source: Christine H (my Sister-in-law)

***COMMENTS: I'm glad she shared this one...it's so easy and SO SO good. This is one that would be good to fix on a date night. Its easy, has a great presentation and is very yummy. I need to fix this one again soon!

Nutrition (per serving): 480.0 calories; 45% calories from fat; 24.2g total fat; 24.7g carbohydrates; 5.8g fiber; 18.9g net carbs; 40.2g protein.

The white bean mixture would also go well with broiled or grilled fish or shrimp.

Chimichangas

Chimichanga Meat Mix:
5 lbs beef or pork roast
3 Tbs vegetable shortening
3 onions
1 (4-ounce) can chopped green chilies
2 (7 ounce) cans green chili salsa (hot)
1/4 tsp garlic powder
4 Tbs flour
4 tsp salt
1 tsp ground cumin
juices from beef or pork roast

Heat oven to 350°F. Place roasts in a large roasting pan or Dutch oven. Add only 1 cup of water. Cover with tight lid and cook meat for 4 hours. (You may also cook roasts with 1-cup water in a pressure cooker for 35 to 40 minutes.) Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skillet. Add onions and green chilies. Sauté 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juice and shredded meat. Cook 5 minutes till thick and then cool. Put about 3 cups of mix into three 1-quart freezer containers, leaving ½ inch space at top. Seal and label. Freeze and use within 6 months. Makes about 9 cups of meat mix.

To make Chimichangas:
Warm tortillas in oven for about 5 minutes. Heat meat mix in a small pan. Heat ½ inch of oil to 400°F in a large skillet. Spread about ½ cup of the meat mix over the lower 3rd of each tortilla. Fold the bottom edges of each tortilla up over the filling. Fold up both sides toward the center and roll into a cylinder. Secure with a toothpick. Fry for 2 minutes. May also be baked as a low-fat alternative (they will be slightly harder to cut when baked).

***COMMENT: This is also a family recipe. My Mom made this quite a bit when we were growing up because it makes a big batch. Now I make it every 6 months or so. I freeze a meal's worth of meat in a baggie and then I have a near-instant dinner when I'm running short on time. I just pull it out, thaw it out and wrap it up in tortillas. You do need to fry or broil it though. It's not quite as good in a plain uncooked tortilla. Unless you had a fresh tortilla...MMMmmm...now I'm getting hungry! It's worth the work!

Author: (Make-a-Mix Cookbook)
Source: Sherie K (My Mom)