The Martin Family Recipes

Butter, 1 Cup
Sugar, White, Granulated, 1 Cup
Baking Soda, 1 Tsp
Milk, Sour, 1 Cup
Flour, Sifted, 2 1/2 Cups
Baking Powder, 1 Tsp
Salt, Pinch
Dates, Chopped, 1 Cup
Walnuts, Chopped, 1 Cup
Orange Zest, 2 Oranges
Cinnamon
Eggs, 2 Large, Beaten
Vanilla, 1 Tsp

Orange Juice, fresh squeezed from 2 oranges
Sugar, White, Granulated, 1/2 Cup, Divided

Cream butter & sugar. Mix baking soda & milk. Add to creamed butter / sugar mixture. Sift baking powder into flour. Add salt, dates, orange zest and walnuts to flour mixture. Mix in beaten eggs, cinnamon, and vanilla. Grease Tube pan and bake at 350 for 1 hour or more if necessary. While cake is baking, mix juice of two oranges and 1/2 of the sugar making sure its well blended and not ‘sugary’. Stir mixture occassionally until needed. 10 minutes after cake is out of the oven, pour juice mixture over cake and let stand in pan until coated. Cool completely and remove from pan.

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Yeast, 3 Pkgs
Water, Warm, 2 Cups
Eggs, 2
Sugar, White, Granulated, 1 1/2 Cups
Cinnamon Mix the above together with beater till foamy
Margarine, Melted, 3 Tbls
Salt, 1 1/2 Tsp
Flour, White, All-Purpose, 7 Cups

Mix well, let rise in same bowl until double. Punch down and make into 3 loaves. Let
rise until double. Bake at 350 degrees for 15-20 minutes.

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Noodles, 1 Cup
Creamed Corn, 1 Can
Cream of Chicken or Cream of Mushroom Soup, 1 Can
Hamburger, Cooked, Drained, 1 1/2 Lbs
Flour, White, All-Purpose, To taste
Cheese, Shredded Any flavor

Mix ingredients together and put in casserole dish. Sprinkle with shredded cheese.
Bake at 350 degrees until cheese is melted and browned.

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Cranberry Sauce, 1 Can
Cherry Jello, 2 Pkgs
Sour Cream, 1 1/2 Cups

Make Jell-O, add the cranberry sauce until melted. Mix together and put in mold. Let set
partially and beat in sour cream. Put back in mold and refrigerate.

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Sugar, White, Granulated, 1 1/2 Cups
Shortening, 1/2 Cup
Butter, 1/2 Cup
Buttermilk, 6 Tbls
Salt, 1/4 Tsp
Baking Powder, 1 Tsp
Baking Soda, 1 Tsp
Flour, White, All-Purpose, 4 Cups
Nuts, Chopped, 1/2 Cup

Preheat the oven to 350 degrees. Mix all ingredients together. Bake for 1 hour.

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Chicken, Breast, Boneless, 4 Each
Pineapple, Canned, 1 – 21 oz
Flour, White, All-Purpose, 1/4 Cup
Bouillon, Chicken, Granules, 1 Tsp.
Vinegar, Cider, 1/2 Cup
Corn Starch, 2 Tbsp.
Ginger, 1 Tsp.
Bell Pepper, 1 – Cut into 1/4 inch rings
Soy Sauce, 1 Tbsp.
Sugar, White, Granulated, 3/4 Cup
Rice, White, Steamed, Serve with Chicken – optional

1. To Make the Chicken: Preheat the oven to 375 degrees. Spray a large skillet with no-stick spray; heat. Meanwhile, coat both sides of the chicken with the flour. Shake off any excess flour. Add the chicken to the hot skillet and brown on both sides. Transfer the chicken to an 8-by-8-by-2-inch baking dish; set aside.
2. To Make the Sauce: Drain the pineapple, reserving the juice. Transfer the juice to a 2-cup measuring cup. Add enough water to make 1 1/4 cups. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar, vinegar, cornstarch, soy sauce, ginger and bouillon granules. Bring to a boil over medium heat. Slightly reduce the heat and gently boil for 4 minutes, stirring often. Pour half of the sauce mixture over the chicken. Arrange the pineapple slices and pepper rings on top. Then pour on the remaining sauce mixture. Bake for 30 to 40 minutes or until the chicken is tender and no longer pink. If desired, serve with the rice.

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Servings: 4
Nutritional Information / Serving: Calories: 400: Fat: 2g; Calories from fat: 4%

Chicken, Breast, Boneless, 4 Each, Skinless
Basil, Dried, 1/2 Tsp.
Oregano, Dried, 1 Tsp.
Red Wine, Dry, 1/2 Cup
Onion, White, Finely Chopped, 1 Cup
Garlic, Fresh, Minced, 4 Cloves
Pepper, Black, 1/4 Tsp.
Bell Pepper, 1 Large, Chopped
Olive Oil, 1 Tsp.
Tomatoes, Canned, 1 – 21 oz can
Salt, 1/2 Tsp.
Parsley, 2 Tbsp.

Season the chicken with the salt and pepper. Lightly spray a large skillet with olive oil no-stick spray. Add the oil and heat the skillet over medium heat. Add the chicken and cook about 4 minutes on each side or until browned. Add the onions and green peppers to the skillet. Cook and stir about 2 minutes or until softened. Add the garlic. Cook and stir about 30 seconds. Stir in the wine, tomatoes, oregano and basil. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes. If desired, sprinkle with parsley just before serving.

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Servings: 4
Nutritional Information / Serving: Calories: 133; Fat: 2g; Calories from fat: 13%

Tomatoes, Canned, 1 Can 28oz
Bay Leaf, 1 Each
Oregano, Dried, 1 Tsp.
Thyme, 1 Tsp.
Celery, Fine Chopped, 1/4 Cup
Onion, White, Finely Chopped, 1/4 Cup
Cheese, Parmesan, 2 Tbsp.
Garlic, Fresh, Minced, 1 Clove
Fettuccine, Cooked, 2 Cups
Parsley, 1 Tbsp.
Vinegar, Red Wine, 1 Tbsp.
Chicken, Breast, Boneless, 4 Each, Skinless
Water, 1 Tbsp.

1.  For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.)
2.  Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
3.  Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
4.  To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.

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Servings: 4
Nutritional Information / Serving: Calories: 227; Fat g: 2.8; Calories from fat: 11%

Margarine, 1/4 Cup, Softened
Oatmeal, 1/2 Cup
Sugar, Brown, 1/4 Cup Firmly Packed
Flour, White, All-Purpose, 1/3 Cup
Apple Pie Filling, Canned, 1 Can 21 oz

Combine margarine, oats, brown sugar, & flour with a fork until mixture is crumbly.  Spoon pie filling into 9″ microwave able pie plate.  Sprinkle with margarine / oat mixture.  Microwave on high for 4 – 5 minutes.  Turn 1/2 turn and cook an additional 4 – 5 minutes or until filling is hot and topping is crisp.  Cool 10 minutes.  Top with whipped or ice cream.

Time to prepare: 10 Minutes Combined Prep & Cook
Servings: 6
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Water, 1 2/3 Cups
Milk, Powdered, 3 Tbsp.
Shortening, 3 Tbsp.
Sugar, White, Granulated, 3 Tbsp.
Salt, 1 Tsp.
Flour, White, All-purpose,4 1/4 Cups
Yeast, Bread Machine, 2 Tsp.

For Black & Decker bread machine

Measure ingredients in the order listed into bread machine baking pan. Insert baking
pan into bread machine. Select: Rapid Bake Setting. Select: Regular or Dark crust.
Press Start. Remove & cool when completed.

Time to prepare: 1:58 bake, 10 mins prep
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