McCall Family Recipes
 

Cranberry Orange Bread

1/4 cup butter, softened

1 cup sugar

1 egg

1 tsp. grated orange peel

2 cups all purpose flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

3/4 cup orange juice

1 cup chopped fresh or frozen cranberries

1 cup golden raisins

In a large mixing bowl, cream butter and sugar. Beat in egg and orange peel. combine the dry ingredients; add to the creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9" x 5" x 3" loaf pan. Bake at 350 degrees F for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Menda McCall Holmes

Roasted Green Beans

2 pounds fresh green beans, trimmed

1 onion sliced or chopped

8 ounces sliced fresh mushrooms

3 or 3 ½ tablespoons olive oil

Sea salt and pepper to taste

Fresh lemon juice

1/4 or ½ cup slivered almonds, toasted

Mix beans, onions, mushrooms, oil, salt, and pepper together in a large bowl. Put mixture on large baking sheets and roast at 450 degrees F for 12 minutes. Remove from oven and squeeze on fresh lemon juice to taste. Top with toasted almonds.

Menda McCall Holmes

Yellow Squash Casserole

2 pounds yellow squash, sliced

1 cup water

2 small onions, minced

2 tablespoons butter, melted

1 cup round buttery cracker crumbs, divided

1 ½ cups (6 ounces) shredded Cheddar cheese

2 eggs, beaten

¼ cup bacon bits

¼ tsp. salt

¼ tsp. pepper

Combine squash and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until squash is tender. Drain well, and mash; set aside. Cook onions in butter until tender. Combine onions, squash, ¾ cup cracker crumbs, cheese, and remaining ingredients. Spoon into a lightly greased 2 quart casserole. Sprinkle with remaining ¼ cup cracker crumbs. Bake at 350 degrees F for 45 minutes. 6 servings.

Menda McCall Holmes

Carrot Cake

1 ½ cups vegetable oil

2 cups sugar

4 eggs

2 cups flour

2 tsp. cinnamon

2 tsp. baking soda

1 tsp. salt

3 cups grated carrots

1 cup finely chopped pecans

¾ cup coconut

Cream oil and sugar together. Add eggs one at a time. Mix dry ingredients then sir into egg mixture. Fold in carrots, pecans, and coconut. Pour into 3 greased and floured 8 inch layer pans. Bake at 350 for 30 minutes.

Cream Cheese Icing

16 ounces cream cheese, softened

2 sticks butter, softened

2 tsp. vanilla extract

2 boxes powdered sugar, sifted

Cream butter and cream cheese. Add sifted sugar and vanilla, beating well. Spread between layers and over cake. Refrigerate.

Beth McCall

Cranberry Orange Chutney

2 oranges, peeled, seeded, and sectioned

16 ounces whole cranberry sauce

16 ounces pear halves, drained and chopped

1 cooking apple

1 cup sugar

½ cup raisins

¼ cup pecans

1 tbsp. white vinegar

½ tsp. ground ginger

½ tsp. cinnamon

Chop orange sections. Combine orange, cranberry sauce and remaining ingredients in a

large saucepan. Cook over medium heat, stirring frequently, 40-50 or until mixture is very thick; cool. Store in an airtight container in refrigerator. Yield 4 cups.

Beth McCall
 

 Strawberry Pretzel Surprise

2 cups crushed pretzels

1 ½ sticks butter

3 tbsp. sugar

12 oz. Cool Whip

2 cups hot water

1 8 oz. pkg. cream cheese

1 cup sugar

2 small boxes strawberry jello

2 10 oz. boxes frozen strawberries

Cream butter and 3 tbsps. sugar. Add to crushed pretzels and press into a 9 x 13 pan. Bake at 400 degrees F for 8 to 10 minutes. Cool completely. Combine cream cheese, cool whip, and 1 cup sugar. Spread over cooled pretzel crust. Put in refrigerator while mixing jello. Mix jello with 2 cups hot water and let cool in refrigerator, but don’t let it set. Add frozen strawberries and pour over cream cheese layer and refrigerate overnight.

Virginia McCall

Cranberry Salad   

2 small pkgs. raspberry jello

1 small can pineapple tidbits

1 16 oz. can whole cranberry sauce

1 ½ cups water

Whipped cream and sprig of mint (optional)

Boil water and add jello. Mix till dissolved. Fold in cranberry sauce and undrained pineapple. Refrigerate. Garnish with whipped cream and mint if desired. Serves 8 to 12.

Virginia McCall