crust: 1 cup flour
3/4 cup Crisco
couple tablespoons ice water
cut shortening into flour with a butter knife. Double recipe for a double crust.
filling:
3/4 cup sugar
3 tbsp flour
2-3 tbsp Minute tapioca
1/4 tsp cinnamon
5 cups sliced peaches
2 tbp butter.
Preheat oven to 450.
Combine sugar, flour, cinnamon. Mix lightly. Put into pie crust in the plate.
Dot with butter. Bake at 450 for 45 minutes.
Monday, August 23, 2010
Amish Potato Salad
Adapted from Foodclassics.com
6 medium white potatoes with skin
1/4 cup finely chopped onion
1/2 cup finely chopped sweet pickles
1/4 cup finely chopped carrots
1 1/2 tsp celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1/4 cup mayonnaise
3/4 cup Miracle Whip salad dressing
1.Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2.While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise and Miracle Whip.
3.Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, pickles, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.
4.Note: This salad tastes better if made the day and allowed to refrigerate overnight.
6 medium white potatoes with skin
1/4 cup finely chopped onion
1/2 cup finely chopped sweet pickles
1/4 cup finely chopped carrots
1 1/2 tsp celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1/4 cup mayonnaise
3/4 cup Miracle Whip salad dressing
1.Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2.While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise and Miracle Whip.
3.Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, pickles, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.
4.Note: This salad tastes better if made the day and allowed to refrigerate overnight.
Tuesday, May 4, 2010
Special Macaroni Salad
Jon's Grandma Kay was trying to get rid of some cookbooks last summer at the lake. I looked through them & this was one of the recipes I picked out. Definite keeper!
16 oz cooked macaroni
10 1/2 oz can condensed tomato soup
3/4 cup sugar
3/4 cup cider vinegar
3/4 cup vegetable oil (I have never added it)
2 cukes, pared and diced
2 green peppers, seeded and diced
1 medium onion, diced
4 oz jar of drained pimiento
Drain macaroni. Combine soup, oil, sugar, vinegar & macaroni. Chill 24 hours. Add cukes, peppers, onion & pimiento. Stir to mix. Garnish with green pepper rings if desired.
16 oz cooked macaroni
10 1/2 oz can condensed tomato soup
3/4 cup sugar
3/4 cup cider vinegar
3/4 cup vegetable oil (I have never added it)
2 cukes, pared and diced
2 green peppers, seeded and diced
1 medium onion, diced
4 oz jar of drained pimiento
Drain macaroni. Combine soup, oil, sugar, vinegar & macaroni. Chill 24 hours. Add cukes, peppers, onion & pimiento. Stir to mix. Garnish with green pepper rings if desired.
Jess' Stir-Fry Sauces
Throw in the wok:
Variation #1: couple tbsp peanut butter, 1/4 cup honey, pinch of ground ginger, 1/4 cup soy sauce, 1 tsp cornstarch, sometimes a little rice vinegar
Varaition #2: juice of 3 limes, 1/4 cup soy sauce, couple tbsp sugar, tsp garlic, 1 tsp cornstarch
garnishes: cilantro or toasted sesame seeds or green onion
Variation #1: couple tbsp peanut butter, 1/4 cup honey, pinch of ground ginger, 1/4 cup soy sauce, 1 tsp cornstarch, sometimes a little rice vinegar
Varaition #2: juice of 3 limes, 1/4 cup soy sauce, couple tbsp sugar, tsp garlic, 1 tsp cornstarch
garnishes: cilantro or toasted sesame seeds or green onion
Sunday, February 28, 2010
Sandi's Pizza Popover
1# ground beef
1/2 cup chopped onion
1 Tbsp butter
15 oz spaghetti sauce
1/2 teaspoon fennel seed
6 oz sliced mozzarella
2 eggs
1 cup milk
1 Tbsp cooking oil
1 cup flour
1/2 tsp salt
1/4 cup grgated parmesan
Cook ground beef until browned.Drain. Cook onion in separate skillet until tender, but not brown. Drain. Stir in spaghetti sauce & fennel seed. Add ground beef.
Pour meat mixture into a pan. Arrnge mozzarella slices over top.
In a bowl combine eggs, milk & oil. Add flour & salt. Beat with rotary beater until smooth. Pour batter evenly over cheese in pan. Sprinkle parmesan on top. Bake at 400 for 30 minutes til crust is golen. Cut into squares.
1/2 cup chopped onion
1 Tbsp butter
15 oz spaghetti sauce
1/2 teaspoon fennel seed
6 oz sliced mozzarella
2 eggs
1 cup milk
1 Tbsp cooking oil
1 cup flour
1/2 tsp salt
1/4 cup grgated parmesan
Cook ground beef until browned.Drain. Cook onion in separate skillet until tender, but not brown. Drain. Stir in spaghetti sauce & fennel seed. Add ground beef.
Pour meat mixture into a pan. Arrnge mozzarella slices over top.
In a bowl combine eggs, milk & oil. Add flour & salt. Beat with rotary beater until smooth. Pour batter evenly over cheese in pan. Sprinkle parmesan on top. Bake at 400 for 30 minutes til crust is golen. Cut into squares.
Marilyn's Pork Tenderloin
4 Tbsp honey
2 Tbsp brown sugar
1 pork tenderloin
2 Tbsp cider vinegar
1 Tbsp brown mustard
Combine all ingredients & coat tenderloin. Roast in preheated oven at 375 for 20-30 minutes, or until meat thermometer registers 155. Slice hin and serve.
2 Tbsp brown sugar
1 pork tenderloin
2 Tbsp cider vinegar
1 Tbsp brown mustard
Combine all ingredients & coat tenderloin. Roast in preheated oven at 375 for 20-30 minutes, or until meat thermometer registers 155. Slice hin and serve.
Saturday, February 27, 2010
Horn Butter Cookie Recipe
Cream:
1 lb butter &
1 lb powdered sugar
Add:
4 eggs
3 Tbsp cream
pinch of salt
Put 1 tsp baking soda in the juice and rind of one lemon & add
5 1/2 to 6 cups flour
Put into fridge for a few hours.
Roll & cut out shapes
bake at 375 for 6-8 minutes.
Frost & sprinkle
1 lb butter &
1 lb powdered sugar
Add:
4 eggs
3 Tbsp cream
pinch of salt
Put 1 tsp baking soda in the juice and rind of one lemon & add
5 1/2 to 6 cups flour
Put into fridge for a few hours.
Roll & cut out shapes
bake at 375 for 6-8 minutes.
Frost & sprinkle
Thursday, February 18, 2010
Marilyn's Special Salad
2 T. red wine vinegar
1/2 c canola oil
4 T sugar
1/2 tsp pepper
1 tsp dill weed
3 dashes of tabasco
1/2 c almonds
1/2 c. pecans
2 T butter
2 T sugar
sliced green onions
mandarin oranges
radishes, thinly sliced
red leaf lettuce
Mix together first 6 ingredients to make the salad dressing. Set aside.
Melt butter in saute pan. Toast the almonds and pecans in the pan with the sugar until candied. Cool.
On a bed of red lettuce tossed in the dressing, arrange oranges, green onions, radish slices & candied nuts.
1/2 c canola oil
4 T sugar
1/2 tsp pepper
1 tsp dill weed
3 dashes of tabasco
1/2 c almonds
1/2 c. pecans
2 T butter
2 T sugar
sliced green onions
mandarin oranges
radishes, thinly sliced
red leaf lettuce
Mix together first 6 ingredients to make the salad dressing. Set aside.
Melt butter in saute pan. Toast the almonds and pecans in the pan with the sugar until candied. Cool.
On a bed of red lettuce tossed in the dressing, arrange oranges, green onions, radish slices & candied nuts.
Wednesday, February 17, 2010
Chicken Dumpling Casserole
1/2 cup chopped onion
1/2 cup chopped celery
2 minced garlic cloves
1/4 cup butter
1/2 cup AP flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cups chicken broth
10 oz frozen peas
4 cups cooked cubed chicken
2 cups buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk
In a large saute pan, saute onion, celery and garlic in butter until tender. Add flour, sugar, basil, pepper, and broth. Bring to a boil. Cook and stir for 1 minute. Reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 13 x 9 inch baking dish. For dumplings, combine biscuit mix and basil into a bowl. Stir in milk with a fork until moistened. Drop by Tbsp-ful onto casserole. Bake uncovered at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done.
1/2 cup chopped celery
2 minced garlic cloves
1/4 cup butter
1/2 cup AP flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cups chicken broth
10 oz frozen peas
4 cups cooked cubed chicken
2 cups buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk
In a large saute pan, saute onion, celery and garlic in butter until tender. Add flour, sugar, basil, pepper, and broth. Bring to a boil. Cook and stir for 1 minute. Reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 13 x 9 inch baking dish. For dumplings, combine biscuit mix and basil into a bowl. Stir in milk with a fork until moistened. Drop by Tbsp-ful onto casserole. Bake uncovered at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done.
Veal Scallopine
When I was working at Tucci's of Dublin as a waitress, I asked the chef what was in our veal scallopine. He told me the ingredients & I sort of made up the process by process of elimination.
1/2 cup butter
1/2 cup heavy cream
1/2 cup spaghetti sauce
3/4- 1 cup grated parmesan cheese
1/2 tsp salt
dash pepper
chopped prosciutto
toasted pinenuts
2 Tbsp oil
1# veal, pounded thinly
1/2 cup AP flour
2 tsp garlc salt
linguine noodles
To make sauce, melt butter over low heat. Add heavy cream. Add spaghetti sauce until light orange in color. Stir in parmesan cheese very slowly, otherwise it will clump together. Keep warm, stirring frequently.
To make veal, sprinkle with salt and pepper. Dip in flour mixed with garlic salt to coat. Heat oil in 10 inch skillet over medium high heat. Cook the veal in skillet, turning once- should be brownish gray in color. Keep warm.
Serve over cooked linguine noodles- the veal, then the sauce, then garnish with chopped prosciutto and toasted pinenuts. YUM!
1/2 cup butter
1/2 cup heavy cream
1/2 cup spaghetti sauce
3/4- 1 cup grated parmesan cheese
1/2 tsp salt
dash pepper
chopped prosciutto
toasted pinenuts
2 Tbsp oil
1# veal, pounded thinly
1/2 cup AP flour
2 tsp garlc salt
linguine noodles
To make sauce, melt butter over low heat. Add heavy cream. Add spaghetti sauce until light orange in color. Stir in parmesan cheese very slowly, otherwise it will clump together. Keep warm, stirring frequently.
To make veal, sprinkle with salt and pepper. Dip in flour mixed with garlic salt to coat. Heat oil in 10 inch skillet over medium high heat. Cook the veal in skillet, turning once- should be brownish gray in color. Keep warm.
Serve over cooked linguine noodles- the veal, then the sauce, then garnish with chopped prosciutto and toasted pinenuts. YUM!
Friday, February 12, 2010
Mom's Meatloaf
The last line of instruction is the most important. Probably my family's favorite dinner while we were growing up.
2 eggs beaten
1/2 c ketchup
3/4 c water
1 pkg of dry onion soup mix
1 1/2 c soft bread crumbs
2 # ground beef
Mix. Put in loaf pan. Drizzle ketchup over the top. Bake at 350 for 1 hour.
Eat with mashed potatoes, corn and pork and beans
2 eggs beaten
1/2 c ketchup
3/4 c water
1 pkg of dry onion soup mix
1 1/2 c soft bread crumbs
2 # ground beef
Mix. Put in loaf pan. Drizzle ketchup over the top. Bake at 350 for 1 hour.
Eat with mashed potatoes, corn and pork and beans
Fish Tacos
•2 ounces tequila (2 shots)
•Zest and juice of 1 lime
•3 tablespoons vegetable oil, divided
•1 tablespoon Old Bay seasoning
•1 teaspoon chili powder
•4 portions halibut fillets (6-8 ounces each)
•1 small-medium red onion, chopped
•2 cloves garlic, finely chopped
•1 jalapeño pepper, seeded and chopped
•8-10 tomatillos, peeled and coarsely chopped
•Salt and pepper
•1 teaspoon ground cumin
•Zest and juice of 1 lemon
•1 generous tablespoon honey
•1 small ripe avocado, halved, seeded and flesh removed
•Cooking spray
•8 soft flour tortillas
•1/2 small white or red cabbage, shredded
PreparationIn a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, Old Bay seasoning and the chili powder. Coat the fish in the dressing.
Pre-heat a grill pan or outdoor grill.
While the grill heats, heat a medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic and jalapeño . Sauté for a couple of minutes to soften, then add the coarsely chopped tomatillos. Season with salt and pepper and the cumin. Cook until the tomatillos soften, about 6-7 minutes more. Remove from the heat and let cool for about 5 minutes.
Add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until a thick salsa forms. Transfer to a bowl and reserve.
Coat the grill pan or grill with cooking spray. Add the fish and cook for 3-4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
Serve the fish with tortillas alongside, topping the fish with cabbage and salsa as you eat.
To make this easier, I use green salsa blended with 1 avocado, 2 Tbsp honey, a pinch of cumin & a pinch of cayenne to make the sauce!
•Zest and juice of 1 lime
•3 tablespoons vegetable oil, divided
•1 tablespoon Old Bay seasoning
•1 teaspoon chili powder
•4 portions halibut fillets (6-8 ounces each)
•1 small-medium red onion, chopped
•2 cloves garlic, finely chopped
•1 jalapeño pepper, seeded and chopped
•8-10 tomatillos, peeled and coarsely chopped
•Salt and pepper
•1 teaspoon ground cumin
•Zest and juice of 1 lemon
•1 generous tablespoon honey
•1 small ripe avocado, halved, seeded and flesh removed
•Cooking spray
•8 soft flour tortillas
•1/2 small white or red cabbage, shredded
PreparationIn a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, Old Bay seasoning and the chili powder. Coat the fish in the dressing.
Pre-heat a grill pan or outdoor grill.
While the grill heats, heat a medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic and jalapeño . Sauté for a couple of minutes to soften, then add the coarsely chopped tomatillos. Season with salt and pepper and the cumin. Cook until the tomatillos soften, about 6-7 minutes more. Remove from the heat and let cool for about 5 minutes.
Add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until a thick salsa forms. Transfer to a bowl and reserve.
Coat the grill pan or grill with cooking spray. Add the fish and cook for 3-4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
Serve the fish with tortillas alongside, topping the fish with cabbage and salsa as you eat.
To make this easier, I use green salsa blended with 1 avocado, 2 Tbsp honey, a pinch of cumin & a pinch of cayenne to make the sauce!
Nikki's Ham & Green Bean Casserole
Prepared in a slow cooker. A mom from MOMS Club made this for me postpartum with the twins. Yummy! Reminds me of my Grandma Miller's cooking
4 cups diced ham
1 can Del Monte potatoes and green beans (I use this because it is already flavored with some ham stock)
2 cans diced white potatoes (for yours I used Great Value from Wal-Mart)
2 cans green beans (I think I used one can Del Monte and one can Great Value)
1/2 stick of butter
Mrs. Dash (Original with yellow lid)
Combine all in a crockpot & cook on low until heated through. Great with cornbread!
4 cups diced ham
1 can Del Monte potatoes and green beans (I use this because it is already flavored with some ham stock)
2 cans diced white potatoes (for yours I used Great Value from Wal-Mart)
2 cans green beans (I think I used one can Del Monte and one can Great Value)
1/2 stick of butter
Mrs. Dash (Original with yellow lid)
Combine all in a crockpot & cook on low until heated through. Great with cornbread!
Sweet Onion BBQ Burgers
Made these for a cookout in '06- an excellent recipe
Makes 4 burgers
1/2 cup dry bread crumbs
2 tsp onion salt
2 tsp brown sugar
1 egg, beaten
1 # ground beef
1 1/4 cups bbq sauce
Sauce:
1/2 cup mayo
1/2 cup bbq sauce
1 tsp brown sugar
Onion topping:
2 Tbsp butter
1/4 cup honey
2 large thinly sliced onions
4 slices smoked cheddar cheese
4 split hamburger buns
In a bowl, combine bread crumbs, onion salt, brown sugar. Add egg. Crumble beef over mixture & mix well. Shape into 4 patties. Place in a shallow dish; Pour bbq sauce over patties. Cover & refrigerate 2-4 hours.
In a small bowl, combine the sauce ingredients. Cover & refrigerate until serving time. For topping, melt the butter in a large skillet. Stir in honey until blended. Add onions. Saute' for 15-20 minutes until tender & lightly browned. Keep warm.
Drain and discard bbq sauce. Grill patties, uncovered, over medium hot heat for 5-7 minutes on each side or until juices run clear. Top each with a cheese slice; Grill 1 minute longer. Serve on buns with sauce & onion topping.
Makes 4 burgers
1/2 cup dry bread crumbs
2 tsp onion salt
2 tsp brown sugar
1 egg, beaten
1 # ground beef
1 1/4 cups bbq sauce
Sauce:
1/2 cup mayo
1/2 cup bbq sauce
1 tsp brown sugar
Onion topping:
2 Tbsp butter
1/4 cup honey
2 large thinly sliced onions
4 slices smoked cheddar cheese
4 split hamburger buns
In a bowl, combine bread crumbs, onion salt, brown sugar. Add egg. Crumble beef over mixture & mix well. Shape into 4 patties. Place in a shallow dish; Pour bbq sauce over patties. Cover & refrigerate 2-4 hours.
In a small bowl, combine the sauce ingredients. Cover & refrigerate until serving time. For topping, melt the butter in a large skillet. Stir in honey until blended. Add onions. Saute' for 15-20 minutes until tender & lightly browned. Keep warm.
Drain and discard bbq sauce. Grill patties, uncovered, over medium hot heat for 5-7 minutes on each side or until juices run clear. Top each with a cheese slice; Grill 1 minute longer. Serve on buns with sauce & onion topping.
Sand Tarts
Must be very thinly rolled out
2 pounds butter
2 cups white sugar
5 eggs
8 cups all-purpose flour, or as needed
1 egg white
1 tablespoon milk
1/4 cup cinnamon sugar
1.Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
2.Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
3.Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture (or may use milk, like Grandma Kay does). Sprinkle with cinnamon sugar. Repeat until all the dough is used up.
4.Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.
Original recipe:
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter
1/2 tsp vanilla
1 cup sugar
1 egg + 1 egg yolk
cinnamon/sugar mixture
Sift flour with salt and baking powder. Cream butter and vanilla. Beat in sugar. Add egg and egg yolk. Beat thoroughly. Add flour mixture. Chill overnight. Roll as thinly as possible. Cut into shapes with cookie cutter. Brush top of each cookie with milk. Sprinkle with sugar/cinnamon mixture.
Bake at 350 for 8-10 minutes.
2 pounds butter
2 cups white sugar
5 eggs
8 cups all-purpose flour, or as needed
1 egg white
1 tablespoon milk
1/4 cup cinnamon sugar
1.Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
2.Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
3.Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture (or may use milk, like Grandma Kay does). Sprinkle with cinnamon sugar. Repeat until all the dough is used up.
4.Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.
Original recipe:
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter
1/2 tsp vanilla
1 cup sugar
1 egg + 1 egg yolk
cinnamon/sugar mixture
Sift flour with salt and baking powder. Cream butter and vanilla. Beat in sugar. Add egg and egg yolk. Beat thoroughly. Add flour mixture. Chill overnight. Roll as thinly as possible. Cut into shapes with cookie cutter. Brush top of each cookie with milk. Sprinkle with sugar/cinnamon mixture.
Bake at 350 for 8-10 minutes.
Martha S's Cornish Game Hen with Wild Rice
Probably the first fancy recipe I ever made. From Martha Stewart's Entertaining:
4 boned cornish game hens
2 small onions, finely minced
2 carrots, finely diced
2 small celery stalks, finely diced
4 Tbsp butter
sprig of thyme
1 bay leaf
2 cups wild rice
3- 3 1/2 cups boiling water or stock
salt & pepper
Glaze: 1 cup crab apple jelly melted with 1 Tbsp white wine vinegar
To make the stuffing, saute' the vegetables in the butter for 10 minutes. Add the herbs, wild rice & boiling water. Cover & cook for 30 minutes. Stir occasionally to prevent sticking. Test for seasoning. When rice is cooked, drain off any liquid & fluff with a fork. Cool before stuffing the hens.
Loosen the skin of the hen & push cooked rice under the skin. Skewer and truss.
Roast hens for 30 minutes in 350 degree oven. Brush with glaze during last 15 minutes & again after removing from the oven. Let stand 5 minutes prior to serving.
4 boned cornish game hens
2 small onions, finely minced
2 carrots, finely diced
2 small celery stalks, finely diced
4 Tbsp butter
sprig of thyme
1 bay leaf
2 cups wild rice
3- 3 1/2 cups boiling water or stock
salt & pepper
Glaze: 1 cup crab apple jelly melted with 1 Tbsp white wine vinegar
To make the stuffing, saute' the vegetables in the butter for 10 minutes. Add the herbs, wild rice & boiling water. Cover & cook for 30 minutes. Stir occasionally to prevent sticking. Test for seasoning. When rice is cooked, drain off any liquid & fluff with a fork. Cool before stuffing the hens.
Loosen the skin of the hen & push cooked rice under the skin. Skewer and truss.
Roast hens for 30 minutes in 350 degree oven. Brush with glaze during last 15 minutes & again after removing from the oven. Let stand 5 minutes prior to serving.
Thursday, February 11, 2010
Blues Burger
From the Burger Mei.sters Cookbook- 4 servings
1 1/2 # ground sirloin beef
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
1/4 tsp salt
pinch cayenne pepper
2 oz Maytag blue cheese
salt & pepper to season
4 onion rolls, cut in half
In a 5 quart stainless steel bowl, gently but thoroughly combine the beef & spices.
Gently form the seasoned beef into eight 3-oz, 1/2 inch thick burgers. Use a spoon to make an indent in the center of 4 o the patties. Place 1/2 oz blue cheese into each indentation, top each with another paty & gently form into 1 1/4 inch burgers. Seal all of the edges. Cover the burgers with plastic wrap & refrigerate until needed.
Just before grilling, lightly season the patties with salt & pepper, then coat with Quick BBQ sauce. Grill until desired doneness, frequently basting with the Quick BBQ Sauce during grilling process.
Remove burgers from grill. Baste with remaining BBQ sauce. Toast the rolls on the grill. May top with sauteed mushrooms if desired.
Quick BBQ Sauce:
4 Tbsp ketchup
4 Tbsp light brown sugar
2 Tbsp spicy brown mustard
2 Tbsp dark molasses
2 Tbsp cider vinegar
2 cloves garlic, peeled and crushed
Heat all ingredients in a saucepan over medium-high heat. Bring to a boil; then lower heat & simmer 30 minutes. Remove from heat. Discard garlic cloves. Can be kept in fridge for several days.
1 1/2 # ground sirloin beef
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
1/4 tsp salt
pinch cayenne pepper
2 oz Maytag blue cheese
salt & pepper to season
4 onion rolls, cut in half
In a 5 quart stainless steel bowl, gently but thoroughly combine the beef & spices.
Gently form the seasoned beef into eight 3-oz, 1/2 inch thick burgers. Use a spoon to make an indent in the center of 4 o the patties. Place 1/2 oz blue cheese into each indentation, top each with another paty & gently form into 1 1/4 inch burgers. Seal all of the edges. Cover the burgers with plastic wrap & refrigerate until needed.
Just before grilling, lightly season the patties with salt & pepper, then coat with Quick BBQ sauce. Grill until desired doneness, frequently basting with the Quick BBQ Sauce during grilling process.
Remove burgers from grill. Baste with remaining BBQ sauce. Toast the rolls on the grill. May top with sauteed mushrooms if desired.
Quick BBQ Sauce:
4 Tbsp ketchup
4 Tbsp light brown sugar
2 Tbsp spicy brown mustard
2 Tbsp dark molasses
2 Tbsp cider vinegar
2 cloves garlic, peeled and crushed
Heat all ingredients in a saucepan over medium-high heat. Bring to a boil; then lower heat & simmer 30 minutes. Remove from heat. Discard garlic cloves. Can be kept in fridge for several days.
BL Almost Fast Food Burger
From the Biggest Loser Cookbook
(per serving)
1 Tbsp low-fat mayo
1/2 tsp ketchup
1/2 tsp yellow mustard
1/4 # very lean ground beef
1 slice fat-free cheese
1 whole wheat hamburger bun
1/4 cup chopped romaine lettuce
1 thin slice red onion
3 dill pickle rounds
Pretty self-explanatory. The sauce ingredients are the first 3 ingredients listed- mix them together. Grill or broil the burger until well-done. Assemble burger w/ added condiments.
(per serving)
1 Tbsp low-fat mayo
1/2 tsp ketchup
1/2 tsp yellow mustard
1/4 # very lean ground beef
1 slice fat-free cheese
1 whole wheat hamburger bun
1/4 cup chopped romaine lettuce
1 thin slice red onion
3 dill pickle rounds
Pretty self-explanatory. The sauce ingredients are the first 3 ingredients listed- mix them together. Grill or broil the burger until well-done. Assemble burger w/ added condiments.
Wednesday, February 10, 2010
Crescent Cristo Sandwich Loaf
2 8-oz cans crescent dinner rolls
2 Tbsp butter, melted
2 Tbsp honey
6 oz thinly sliced smoked cooked turkey breast
6 oz medium-sliced Muenster cheese
6 oz thinly sliced cooked ham
1/3 cup to 1/2 cup red raspberry preserves
Topping:
2 Tbsp honey
1 Tbsp sesame seedsHeat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectanges should not touch); firmy press perforations to seal. In a small bowl, combine butter & 2 Tbsp honey; mix well. Brush over dough.
Bake at 375 for 8-12 minutes or until lightly browned. Cool 15 minutes.
Grease 15 x 10 x 1 inch baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust. Brush top with 2 Tbs honey. Sprinkle honey with sesame seeds.
Bake at 375 for 10-15 minutes or until crust is deep golden brown and loaf is hot Let stand 5 minutes. Cut into 8 slices.
2 Tbsp butter, melted
2 Tbsp honey
6 oz thinly sliced smoked cooked turkey breast
6 oz medium-sliced Muenster cheese
6 oz thinly sliced cooked ham
1/3 cup to 1/2 cup red raspberry preserves
Topping:
2 Tbsp honey
1 Tbsp sesame seedsHeat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectanges should not touch); firmy press perforations to seal. In a small bowl, combine butter & 2 Tbsp honey; mix well. Brush over dough.
Bake at 375 for 8-12 minutes or until lightly browned. Cool 15 minutes.
Grease 15 x 10 x 1 inch baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust. Brush top with 2 Tbs honey. Sprinkle honey with sesame seeds.
Bake at 375 for 10-15 minutes or until crust is deep golden brown and loaf is hot Let stand 5 minutes. Cut into 8 slices.
Grandma Kay's Sloppy Joes
We have this multiple times at Devil's Lake every year. Classic sides are: jello/fruit salad, potato chips & sometimes applesauce leftovers.
1 1/2 lbs. ground beef
1 pkg McCormick sloppy joe mix
2 tbsp. prepared mustard (or to taste)
1/3 c. catsup (or to taste)
1 can (10 1/2 oz.) condensed chicken gumbo soup
Salt and pepper
Brown beef and drain. Add sloppy joe mix, mustard, catsup, soup, 1/2 cup water and salt and pepper to taste. Mix well. Bring to boil, cover and simmer, stirring occasionally (approximately 30 minutes). Serve on buns.
1 1/2 lbs. ground beef
1 pkg McCormick sloppy joe mix
2 tbsp. prepared mustard (or to taste)
1/3 c. catsup (or to taste)
1 can (10 1/2 oz.) condensed chicken gumbo soup
Salt and pepper
Brown beef and drain. Add sloppy joe mix, mustard, catsup, soup, 1/2 cup water and salt and pepper to taste. Mix well. Bring to boil, cover and simmer, stirring occasionally (approximately 30 minutes). Serve on buns.
Monday, February 8, 2010
Sunburst Lemon Bars
From that same PB Cookie Book
Base:
2 cups AP flour
1/2 cup powdered sugar
1 cup softened butter
Filling:
4 eggs, slightly beaten
2 cups sugar
1/4 cup AP flour
1 tsp baking powder
1/4 cup lemon juice
Frosting:
1 cup powdered sugar
2-3 Tbsp lemon juice
Heat oven to 350. In large bowl, combine all base ingredients at low speed until crumbly. Press mixture into bottom of ungreased 13 x 9 pan. Bake at 350 fr 20-30 minutes or until light brown.
Meanwhile, in large bowl, combine all filling ingredients except lemon juice. Blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm base.
Bake at 350 for an additional 25-30 minutes or until top is lightly browned. Cool 1 hour.
In a small bowl, combine frosting ingredients & frost cooled bars. Cut into bars.
Base:
2 cups AP flour
1/2 cup powdered sugar
1 cup softened butter
Filling:
4 eggs, slightly beaten
2 cups sugar
1/4 cup AP flour
1 tsp baking powder
1/4 cup lemon juice
Frosting:
1 cup powdered sugar
2-3 Tbsp lemon juice
Heat oven to 350. In large bowl, combine all base ingredients at low speed until crumbly. Press mixture into bottom of ungreased 13 x 9 pan. Bake at 350 fr 20-30 minutes or until light brown.
Meanwhile, in large bowl, combine all filling ingredients except lemon juice. Blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm base.
Bake at 350 for an additional 25-30 minutes or until top is lightly browned. Cool 1 hour.
In a small bowl, combine frosting ingredients & frost cooled bars. Cut into bars.
Supreme Chocolate Mint Chip Cookies
From a Pillsbury Cookie Cookbook that I love
Cookies:
4 cups AP flour
1 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups butter, softened
3 eggs
10 oz mint-flavored chocolate chips
Glaze:
2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup butter
1/2 cup milk
1 tsp vanilla
Heat oven to 350. Lightly grease cookie sheets. In a large bowwl, combine flour, 1 cup cocoa, baking soda, salt. In another large bowl, combine 1 1/2 cups sugar, brown sugar, and 1 1/2 cups butter; beat until light and fluffy. Add eggs; blend well. Add flour mixture; mix well. Stir in chips. Drop by Tbsp-ful 3 " apart on cookie sheets. Flatten slightly.
Bake at 350 for 8-10 minutes or until set. Cool 1 minute. Remove from sheets; Cool completely.
Meanwhile, in a medium saucepan, combine al frosting ingredients except vanilla. Bring to a boil. Boil 1 minute. Remove from heat & stir in vanilla. Cool 5-10 minutes or until slightly cooled. Beat until smooth & of spreadign consistency. Glazed cooled cookies. Let stand until set.
Cookies:
4 cups AP flour
1 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups butter, softened
3 eggs
10 oz mint-flavored chocolate chips
Glaze:
2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup butter
1/2 cup milk
1 tsp vanilla
Heat oven to 350. Lightly grease cookie sheets. In a large bowwl, combine flour, 1 cup cocoa, baking soda, salt. In another large bowl, combine 1 1/2 cups sugar, brown sugar, and 1 1/2 cups butter; beat until light and fluffy. Add eggs; blend well. Add flour mixture; mix well. Stir in chips. Drop by Tbsp-ful 3 " apart on cookie sheets. Flatten slightly.
Bake at 350 for 8-10 minutes or until set. Cool 1 minute. Remove from sheets; Cool completely.
Meanwhile, in a medium saucepan, combine al frosting ingredients except vanilla. Bring to a boil. Boil 1 minute. Remove from heat & stir in vanilla. Cool 5-10 minutes or until slightly cooled. Beat until smooth & of spreadign consistency. Glazed cooled cookies. Let stand until set.
Marilyn's Raspberry Shortbread Bars
She made these last summer at the lake. This then-pregant-mama loved them!
2 cups AP flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 tsp vanilla
3/4 cup seedless raspberry jam
powdered sugar for dusting
Position rack in lowest third of oven & preheat to 350. Butter a 13 x 9 baking dish.
Whisk flour, baking powder & salt in a bowl. Beat butter & sugar in the bowl of an electric mixer on low until combined. Beat in yolks and vanilla. Add dry ingredients & beat just until a crumbly dough forms.
Crumble half of the dough into prepared pan. Press gently into pan. Dollop jam over evenly. Use a spatula to spread into an even layer. Crumble remaining dough over top.
Bake 15 minutes. Cover with foil. Bake until set and golden brown, about 15-20 minutes longer.
Cool completely. Dust with powdered sugar & cut into bars.
2 cups AP flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 tsp vanilla
3/4 cup seedless raspberry jam
powdered sugar for dusting
Position rack in lowest third of oven & preheat to 350. Butter a 13 x 9 baking dish.
Whisk flour, baking powder & salt in a bowl. Beat butter & sugar in the bowl of an electric mixer on low until combined. Beat in yolks and vanilla. Add dry ingredients & beat just until a crumbly dough forms.
Crumble half of the dough into prepared pan. Press gently into pan. Dollop jam over evenly. Use a spatula to spread into an even layer. Crumble remaining dough over top.
Bake 15 minutes. Cover with foil. Bake until set and golden brown, about 15-20 minutes longer.
Cool completely. Dust with powdered sugar & cut into bars.
Donna's Stuffed Jalapeno Peppers
She served them this year at Marble Lake. Super hot, but fantastic!
Use approximately 20 small/medium jalapeños
1 pkg. cream cheese (She uses low fat)
16oz. pkg. bacon
½ cup hot sauce (the bottle has a rooster on it, found in the oriental section- Tuong Ot Sriacha)
½ cup ketchup
Sprinkle of brown sugar
Cut jalapeños in half and remove stem (use gloves when removing seeds)
Fill jalapeño with cream cheese
Cut bacon strips into thirds, wrap one piece around each jalapeño
Combine hot sauce and ketchup and spoon on top of each jalapeño
Sprinkle with brown sugar
Bake 350º, approximately 1 hour
Use approximately 20 small/medium jalapeños
1 pkg. cream cheese (She uses low fat)
16oz. pkg. bacon
½ cup hot sauce (the bottle has a rooster on it, found in the oriental section- Tuong Ot Sriacha)
½ cup ketchup
Sprinkle of brown sugar
Cut jalapeños in half and remove stem (use gloves when removing seeds)
Fill jalapeño with cream cheese
Cut bacon strips into thirds, wrap one piece around each jalapeño
Combine hot sauce and ketchup and spoon on top of each jalapeño
Sprinkle with brown sugar
Bake 350º, approximately 1 hour
Lisa's Sausage Rolls
Lisa George made these for us as part of a breakfast feast while we were visiting in Austin in 2006.
1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.
1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.
Sunday, January 31, 2010
Watermelon Salsa
3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind)
2 jalapeno peppers, seeded and minced
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
2 jalapeno peppers, seeded and minced
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Fried Green Tomatoes
From the Reynoldsburg Tomato Festival archives
6-8 green tomatoes
flour
salt & pepper
oil
Wash tomatoes & cut itno 1/2 inch slices.
Roll in mixure of flour, s & p. Fry slowly in fat until browned.
6-8 green tomatoes
flour
salt & pepper
oil
Wash tomatoes & cut itno 1/2 inch slices.
Roll in mixure of flour, s & p. Fry slowly in fat until browned.
Vanilla Bean Creme Brulee
1 vanilla bean
2 1/2 cups heavy cream
8 egg yolks
1/4 cup superfine sugar
3 Tbsp powdered sugar (or superfine sugar)
Slit the bean lengthwise & put in saucepan. Pour cream into pan, hen bring to an almost boil. Take off the heat & allow to stand for 15 minutes for the vanilla flavor to develop.
Lift the bean out of the cream & scrape the seeds back into the cream. Discard bean casing.
Use a fork to mix together the yolks & sugar in a separate bowl. Reheat the cream, then gradually mix it into the eggs and sugar (slowly). Strain he mixture back into the saucepan.
Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides. Bake in a preheated 350 oven for 20-25 minutes until the custards are just set with a slight softness at the center.
Leave the dishes to cool in the water, then lift them out & chill in the fridge for 3-4 hours. About 25 minutes before serving, sprinkle the tops with the powdered sugar. Carmelize it using a blowtorch, then leave at room temperature.
2 1/2 cups heavy cream
8 egg yolks
1/4 cup superfine sugar
3 Tbsp powdered sugar (or superfine sugar)
Slit the bean lengthwise & put in saucepan. Pour cream into pan, hen bring to an almost boil. Take off the heat & allow to stand for 15 minutes for the vanilla flavor to develop.
Lift the bean out of the cream & scrape the seeds back into the cream. Discard bean casing.
Use a fork to mix together the yolks & sugar in a separate bowl. Reheat the cream, then gradually mix it into the eggs and sugar (slowly). Strain he mixture back into the saucepan.
Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides. Bake in a preheated 350 oven for 20-25 minutes until the custards are just set with a slight softness at the center.
Leave the dishes to cool in the water, then lift them out & chill in the fridge for 3-4 hours. About 25 minutes before serving, sprinkle the tops with the powdered sugar. Carmelize it using a blowtorch, then leave at room temperature.
Friday, January 29, 2010
Corbin- Friendly Banana Flax Bread Recipe
Banana Flax Bread Recipe
3 or 4 ripe bananas, smashed- I used 4 smallish overripened bananas
3 Tbsp melted buter
1 1/2 Tbsp canola oil
1 cup sugar (can easily reduce to 3/4 cup)
1 Tbsp ground flaxseed mixed with 3 Tbsp cold water- refrigerate for at least 20 minutes prior to using
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter & oil into the mashed bananas in a large mixing bowl. Mix in the sugar, flaxseed mixture, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last; mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
3 or 4 ripe bananas, smashed- I used 4 smallish overripened bananas
3 Tbsp melted buter
1 1/2 Tbsp canola oil
1 cup sugar (can easily reduce to 3/4 cup)
1 Tbsp ground flaxseed mixed with 3 Tbsp cold water- refrigerate for at least 20 minutes prior to using
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter & oil into the mashed bananas in a large mixing bowl. Mix in the sugar, flaxseed mixture, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last; mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Golden's Butterscotch Pie
1 1/2 cups brown sugar
5 Tbsp flour
1 1/2 cups milk
3 egg yolks
2 Tbsp butter
salt dash
1 tsp vanilla
Meringue:
3 egg whites
1/2 tsp salt
10 Tbsp sugar
Your favorite pie crust.
Combine brown sugar, flour & salt. Gradually add milk. Mix well. Beat yolk & add. Cook over low heat, stirring constantly until thick. Remove from heat; Add butter & vanilla. Pour into baked pie crust. Top with meringue.
Meringue: Beat egg whites until stiff peaks. Add salt. Gradually add sugar, beating constantly. Bake at 325 for 20 minutes.
5 Tbsp flour
1 1/2 cups milk
3 egg yolks
2 Tbsp butter
salt dash
1 tsp vanilla
Meringue:
3 egg whites
1/2 tsp salt
10 Tbsp sugar
Your favorite pie crust.
Combine brown sugar, flour & salt. Gradually add milk. Mix well. Beat yolk & add. Cook over low heat, stirring constantly until thick. Remove from heat; Add butter & vanilla. Pour into baked pie crust. Top with meringue.
Meringue: Beat egg whites until stiff peaks. Add salt. Gradually add sugar, beating constantly. Bake at 325 for 20 minutes.
Snickerdoodles
1 cup butter
1 1/2 cups sugar
2 eggs
2 2/3 cups flour
2 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
3 Tbsp sugar
3 tsp cinnamon
Cream together butter, sugar, eggs. Sift together flour, cream of tartar, salt & soda. Mix with first mixture & roll balls the size of a walnut. Roll in mixture of sugar & cinnamon. Place 2" apart on ungreased baking sheet. Bake until light brown but still soft.
Bake for 10 minutes at 400 degrees.
1 1/2 cups sugar
2 eggs
2 2/3 cups flour
2 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
3 Tbsp sugar
3 tsp cinnamon
Cream together butter, sugar, eggs. Sift together flour, cream of tartar, salt & soda. Mix with first mixture & roll balls the size of a walnut. Roll in mixture of sugar & cinnamon. Place 2" apart on ungreased baking sheet. Bake until light brown but still soft.
Bake for 10 minutes at 400 degrees.
Miracle Whip Cake
1 cup Miracle Whip
1 cup cold water
1 cup sugar
2 cups flour
1 Tbsp baking soda
4 Tbsp cocoa
dash of salt
1 tsp vanilla
Mix together the Miracle Whip & water. Set aside. Combine sugar, flour, cocoa, salt & vanilla. Stir in Miracle Whip mixure. Pour into 2 9-inch round cake pans. Bake at 350 for 35 minutes.
Cream Cheese Icing
8 oz cream cheese
1 # powdered sugar
1 tsp vanilla
1/2 stick margarine
4 Tbsp milk
Combine all ingredients spread over cake.
1 cup cold water
1 cup sugar
2 cups flour
1 Tbsp baking soda
4 Tbsp cocoa
dash of salt
1 tsp vanilla
Mix together the Miracle Whip & water. Set aside. Combine sugar, flour, cocoa, salt & vanilla. Stir in Miracle Whip mixure. Pour into 2 9-inch round cake pans. Bake at 350 for 35 minutes.
Cream Cheese Icing
8 oz cream cheese
1 # powdered sugar
1 tsp vanilla
1/2 stick margarine
4 Tbsp milk
Combine all ingredients spread over cake.
Chocolate Sheet Cake
2 cups flour
2 cups sugar
2 tp baking soda
1 tsp cinnamon
1/2 tsp salt
2 sticks butter
3 Tbsp cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla
Frosting:
1 stick butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 tsp vanilla
3 1/2 cups powdered sugar
Combine flour, sugar, soda, cinnamon & salt. Set aside. Bring to a boil: butter, cocoa, water. Add dry ingredients above. Mix well. Beat in eggs, buttermilk, vanilla. Bake in a 9 x 13 cookie sheet with edges.
To make frosting: bring butter & cocoa to a boil. Add buttermilk, vanilla. Set off of stove & add powdered sugar. Place on cake while still warm.
2 cups sugar
2 tp baking soda
1 tsp cinnamon
1/2 tsp salt
2 sticks butter
3 Tbsp cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla
Frosting:
1 stick butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 tsp vanilla
3 1/2 cups powdered sugar
Combine flour, sugar, soda, cinnamon & salt. Set aside. Bring to a boil: butter, cocoa, water. Add dry ingredients above. Mix well. Beat in eggs, buttermilk, vanilla. Bake in a 9 x 13 cookie sheet with edges.
To make frosting: bring butter & cocoa to a boil. Add buttermilk, vanilla. Set off of stove & add powdered sugar. Place on cake while still warm.
Trenton Potatoes
3# potatoes, cooked and whipped
1/2 cup butter
8 oz package of cream cheese
1 green or red pepper, chopped
4 scallions, sliced
2 oz pimento
1/2 cup grated cheddar cheese
1/2 cup parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp saffron
1 pint sour cream
Combine all ingrredients & put in a 2-quart casserole. Bake at 350 for 30 minutes.
1/2 cup butter
8 oz package of cream cheese
1 green or red pepper, chopped
4 scallions, sliced
2 oz pimento
1/2 cup grated cheddar cheese
1/2 cup parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp saffron
1 pint sour cream
Combine all ingrredients & put in a 2-quart casserole. Bake at 350 for 30 minutes.
Carolyn's Rigatoni
An all day recipe. Makes a ton- have room in your freezer!
2 12 oz cans tomato sauce
16 oz can tomatoes
12 oz tomato paste
4 cups water
2 minced garlic cloves
1# sliced pepperoni
1 tsp oregano
1/4 tsp basil
1 Tbsp sugar
1# rigatoni
Meatballs:
2# ground beef
1 minced garlic clove
1 1/2 cups bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 Tbsp parsley
4 Tbsp water
Combine all sauce ingredients except noodles in a 12 quart stock pot. Combine all meatball ingredients into 1" balls. Place raw into sauce. Simmer for 6 hours. Place noodles into pot during the last 30 minutes.
2 12 oz cans tomato sauce
16 oz can tomatoes
12 oz tomato paste
4 cups water
2 minced garlic cloves
1# sliced pepperoni
1 tsp oregano
1/4 tsp basil
1 Tbsp sugar
1# rigatoni
Meatballs:
2# ground beef
1 minced garlic clove
1 1/2 cups bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 Tbsp parsley
4 Tbsp water
Combine all sauce ingredients except noodles in a 12 quart stock pot. Combine all meatball ingredients into 1" balls. Place raw into sauce. Simmer for 6 hours. Place noodles into pot during the last 30 minutes.
Ham Salad
Miller favorite. Notice, no ham in this recipe!
2# bologna
1# cheddar cheese
4 eggs, hard boiled
4 oz can pimentos
1# cooked bacon
1 pt sweet pickle relish
2 cups mayo
Place everything but the mayo in a food processor & blend/chop. Stir in mayo. Blend well. Spread over Wonder bread.
2# bologna
1# cheddar cheese
4 eggs, hard boiled
4 oz can pimentos
1# cooked bacon
1 pt sweet pickle relish
2 cups mayo
Place everything but the mayo in a food processor & blend/chop. Stir in mayo. Blend well. Spread over Wonder bread.
Hot Chocolate Mix for Gift Giving
Find a clean mason jar & ribbon to decorate the jar.
For a large quanity of mix:
8 qt powdered milk
1 # Nestle's Quik, chocolate flavored
6 oz can of coffee mate
1 cup powdered sugar
Combine all ingredients. Fill a mason jar to the neck & decorate with a ribbon or bow. When ready to serve, place 3 Tbsp dry mix in a cup & add 6 oz hot water.
For a large quanity of mix:
8 qt powdered milk
1 # Nestle's Quik, chocolate flavored
6 oz can of coffee mate
1 cup powdered sugar
Combine all ingredients. Fill a mason jar to the neck & decorate with a ribbon or bow. When ready to serve, place 3 Tbsp dry mix in a cup & add 6 oz hot water.
Deviled Steak
1 1/2 # round steaks
1/4 cup flour
1/2 cup thinkly sliced onion
1 minced garlic clove
3 Tbsp shortening
1/2 cup tomato sauce
1 tsp horseradish
3/4 tsp salt
1/4 tp pepper
1 1/2 cups water
1 Tbsp vinegar
1 tsp mustard
Cut meat into thin strips about 2" long; coat with flour. In skillet, brown meat, onion & garlic in shortening. Stir in water, tomato sauce, vinegar, horseradish, mustard, salt & pepper. Cover & simmer on low/medium or until meat is tender.
1/4 cup flour
1/2 cup thinkly sliced onion
1 minced garlic clove
3 Tbsp shortening
1/2 cup tomato sauce
1 tsp horseradish
3/4 tsp salt
1/4 tp pepper
1 1/2 cups water
1 Tbsp vinegar
1 tsp mustard
Cut meat into thin strips about 2" long; coat with flour. In skillet, brown meat, onion & garlic in shortening. Stir in water, tomato sauce, vinegar, horseradish, mustard, salt & pepper. Cover & simmer on low/medium or until meat is tender.
Thursday, January 28, 2010
Grandpa's Macaroni Salad
We used to make this with Grandpa Bee's homemade sweet pickles.
4 cups cooked macaroni pasta
1 cup chopped Mt. Olivet gherkins
2-3 Tbsp Mt. Olivet gherkin pickle juice
3 Tbsp grated onion
2 hard boiled eggs, chopped
3/4- 1 cup mayo
1/4 tsp turmeric
salt & pepper to taste
Combine all ingredients & chill. Yum!
4 cups cooked macaroni pasta
1 cup chopped Mt. Olivet gherkins
2-3 Tbsp Mt. Olivet gherkin pickle juice
3 Tbsp grated onion
2 hard boiled eggs, chopped
3/4- 1 cup mayo
1/4 tsp turmeric
salt & pepper to taste
Combine all ingredients & chill. Yum!
Wednesday, January 27, 2010
Citrus Chicken with Roasted Corn Relish
Cooking Light's Lazy Gourmet. I've made this a few times so far.
4 chicken breasts, skinless
2/3 cup fresh lime juice, divided
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp ground red pepper, divided
cooking spray
16 oz frozen corn with peppers & onions, thawed
2 Tbsp fresh cilantro
Place chicken in heavy duty ziploc bag. Reserve 1 Tbsp lime juice. Pour remaining juice over chicken. Seal bag- shake until chicken is well coated. Marinate in fridge 1 hour, turning occasionally.
Combine spices in a bow. Remove chicken from marinade, discarding marinade. Sprinkle chicken with spice mixture.
Coat a broiler pan with cooking spray. Place chicken on rack. Broil 8 inches from heat with door partially opened (in electric oven), for 25 minutes. Turn chicken, broil additional 15 minutes or until done. Set chicken aside. keep warm.
Coat a nonstick skillet with cooking spray. Place skillet over medium-high heat until hot. Add corn mixture and remaining 1/8 tsp red pepper. Saute until corn is lightly browned and tender. Spoon corn onto plates & place chicken over top. Garnish with chopped cilantro.
4 chicken breasts, skinless
2/3 cup fresh lime juice, divided
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp ground red pepper, divided
cooking spray
16 oz frozen corn with peppers & onions, thawed
2 Tbsp fresh cilantro
Place chicken in heavy duty ziploc bag. Reserve 1 Tbsp lime juice. Pour remaining juice over chicken. Seal bag- shake until chicken is well coated. Marinate in fridge 1 hour, turning occasionally.
Combine spices in a bow. Remove chicken from marinade, discarding marinade. Sprinkle chicken with spice mixture.
Coat a broiler pan with cooking spray. Place chicken on rack. Broil 8 inches from heat with door partially opened (in electric oven), for 25 minutes. Turn chicken, broil additional 15 minutes or until done. Set chicken aside. keep warm.
Coat a nonstick skillet with cooking spray. Place skillet over medium-high heat until hot. Add corn mixture and remaining 1/8 tsp red pepper. Saute until corn is lightly browned and tender. Spoon corn onto plates & place chicken over top. Garnish with chopped cilantro.
Tuesday, January 26, 2010
Cranberry Glazed Meatballs
2# ground beef
1 cup crushed cornflakes
1/2 cup parsley flakes
2 eggs, slightly beaten
2 Tbsp soy sauce
1/4 tsp pepper
1 tsp minced onion
1/3 cup ketchup
16 oz jellied cranberry sauce
12 oz bottle chili sauce
2 Tbsp brown sugar
1 tsp lemon juice
Mix beef, cornflakes, parsley, eggs, soy, pepper, onion & ketchup with a fork. Gently form into 1 inch balls. Place in large glass baking pan sprayed with nonstick spray. Refrigerate while making sauce. Heat remaining ingredients in pan. Mix well as you stir. Pour hot sauce over meatballs. Bake at 350 for 1 hour. Serve as an appetizer or over rice/noodles.
1 cup crushed cornflakes
1/2 cup parsley flakes
2 eggs, slightly beaten
2 Tbsp soy sauce
1/4 tsp pepper
1 tsp minced onion
1/3 cup ketchup
16 oz jellied cranberry sauce
12 oz bottle chili sauce
2 Tbsp brown sugar
1 tsp lemon juice
Mix beef, cornflakes, parsley, eggs, soy, pepper, onion & ketchup with a fork. Gently form into 1 inch balls. Place in large glass baking pan sprayed with nonstick spray. Refrigerate while making sauce. Heat remaining ingredients in pan. Mix well as you stir. Pour hot sauce over meatballs. Bake at 350 for 1 hour. Serve as an appetizer or over rice/noodles.
Whiskey Kielbasa
3-5 # kielbasa
1 cup whiskey (can be less)
1 cup ketchup
1 cup brown sugar
Boil kielbasa 20 minutes, slice and set aside. Boil whiskey, ketchup & brown sugar over low heat until mixture is thoroughly combined. Pour mix into a slow cooker along with the kielbasa. Cook for 3-4 hours.
1 cup whiskey (can be less)
1 cup ketchup
1 cup brown sugar
Boil kielbasa 20 minutes, slice and set aside. Boil whiskey, ketchup & brown sugar over low heat until mixture is thoroughly combined. Pour mix into a slow cooker along with the kielbasa. Cook for 3-4 hours.
Fried Plantains
AKA Tostones
vegetable oil for frying
salt to taste
1 large green plantain, peeled and cut into 1-inch diagonal slices
Fill a large skillet 1/3 full with oil. Heat to medium high heat (375 degrees). Deep fry the plantains for 5 minutes until they begin to brown.
Remove from fryer with a slotted spoon & let drain on paper towels. When the slices are slightly cooled, place a paper towel on top of them & flatten to half their size.
Return to fryer & fry until golden brown, @ 3-4 minutes. Sprinkle with salt to taste. Serve warm.
vegetable oil for frying
salt to taste
1 large green plantain, peeled and cut into 1-inch diagonal slices
Fill a large skillet 1/3 full with oil. Heat to medium high heat (375 degrees). Deep fry the plantains for 5 minutes until they begin to brown.
Remove from fryer with a slotted spoon & let drain on paper towels. When the slices are slightly cooled, place a paper towel on top of them & flatten to half their size.
Return to fryer & fry until golden brown, @ 3-4 minutes. Sprinkle with salt to taste. Serve warm.
Favorite Caramels
Deanna House.
Mom's known for them!
1 cup butter
1 # light brown sugar (2 1/4 cups)
dash of salt
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla
Melt buter in heavy 3 quart saucepan. Add sugar and dash of salt; stir thoroughly. Stir in corn syrup; Mix well. Gradually add milk, stirring constantly. Cook and stir constantly over medium heat to 245 on a candy thermometer (firm ball stage). this takes about 12-15 minutes- keep stirring!
Remove from heat; stir in vanilla.
Pour into buttered 9 x 9 x 2 metal pan. Cool thoroughly. Turn an upside down & tap firmly on cutting board in order that it releases from the pan.
Cut candy into squares and wrap into waxed paper squares. Can also hide in the freezer!
Mom's known for them!
1 cup butter
1 # light brown sugar (2 1/4 cups)
dash of salt
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla
Melt buter in heavy 3 quart saucepan. Add sugar and dash of salt; stir thoroughly. Stir in corn syrup; Mix well. Gradually add milk, stirring constantly. Cook and stir constantly over medium heat to 245 on a candy thermometer (firm ball stage). this takes about 12-15 minutes- keep stirring!
Remove from heat; stir in vanilla.
Pour into buttered 9 x 9 x 2 metal pan. Cool thoroughly. Turn an upside down & tap firmly on cutting board in order that it releases from the pan.
Cut candy into squares and wrap into waxed paper squares. Can also hide in the freezer!
Gingerbread Shaped Cookies
Deanna House. Great for baking with children.
1 1/2 cups vegetable shortening
2 cups brown sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
4 tsp baking soda
1/2 tsp salt
2 tsp ground cloves
2 tsp ground cinnamon
1/8 tsp ground ginger
Cream together the shortening & brown sugar. Add eggs and molasses & beat until well blended. Sift together he flour, soda, salt, spices. Add to the creamed mixture & stir unil all flour disappears. Chill. Roll into balls & shape as you would shape playdough, making animals & free art forms. Place on parchment lined cookie sheet or lightly greased cookie sheet. If you are working with several children, write the child's name next to their figures.
Bake in 375 oven for 12-15 minutes. Do not overbake.
1 1/2 cups vegetable shortening
2 cups brown sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
4 tsp baking soda
1/2 tsp salt
2 tsp ground cloves
2 tsp ground cinnamon
1/8 tsp ground ginger
Cream together the shortening & brown sugar. Add eggs and molasses & beat until well blended. Sift together he flour, soda, salt, spices. Add to the creamed mixture & stir unil all flour disappears. Chill. Roll into balls & shape as you would shape playdough, making animals & free art forms. Place on parchment lined cookie sheet or lightly greased cookie sheet. If you are working with several children, write the child's name next to their figures.
Bake in 375 oven for 12-15 minutes. Do not overbake.
Make Ahead Mashed Potatoes
A favorite! Deanna House
5# potatoes
6 oz cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp white pepper
2 tbsp butter
Cook peeled potatoes in boiling water. Drain. Mash until smooth.
Add cream cheese, sour cream, salts & pepper. Beat until light & fluffy. Cool. Cover & place in fridge. May use within 2 weeks. To use, lace desired amount in greased casserole, dot with butter & bake in 350 oven until heated through, @ 30 minutes.
5# potatoes
6 oz cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp white pepper
2 tbsp butter
Cook peeled potatoes in boiling water. Drain. Mash until smooth.
Add cream cheese, sour cream, salts & pepper. Beat until light & fluffy. Cool. Cover & place in fridge. May use within 2 weeks. To use, lace desired amount in greased casserole, dot with butter & bake in 350 oven until heated through, @ 30 minutes.
Lasagna in a Bun
Fantastic Deanne House recipe
1 1/2 # ground beef
1 envelope onion soup mix
16 oz (2 cans) tomato sauce
1 tsp basil leaves
1 cup ricotta or cottage cheese
1/2 cup shredded mozzarella
2 tbsp grated Parmesan cheese
1 egg, beaten
1 tbsp dried parsley flakes
6 large kaiser rolls
In a medium skillet, brown beef & drain.
Stir in onion soup mix, tomato sauce & basil. Simmer, stirring occasionally, for 15 minutes. Cool.
In a small mixing bowl, combine cheeses, egg and parsley.
Cut thin slices off top of roll. Hollow out centers. Fill rolls a third full with half of the cooled beef mixture. Replace the tops and individually wrap in foil. May make ahead & refrigerate. Bake in preheated 400 oven for 20-25 minutes.
1 1/2 # ground beef
1 envelope onion soup mix
16 oz (2 cans) tomato sauce
1 tsp basil leaves
1 cup ricotta or cottage cheese
1/2 cup shredded mozzarella
2 tbsp grated Parmesan cheese
1 egg, beaten
1 tbsp dried parsley flakes
6 large kaiser rolls
In a medium skillet, brown beef & drain.
Stir in onion soup mix, tomato sauce & basil. Simmer, stirring occasionally, for 15 minutes. Cool.
In a small mixing bowl, combine cheeses, egg and parsley.
Cut thin slices off top of roll. Hollow out centers. Fill rolls a third full with half of the cooled beef mixture. Replace the tops and individually wrap in foil. May make ahead & refrigerate. Bake in preheated 400 oven for 20-25 minutes.
Cornflake Chicken
Mom used to make this while we were growing up. Another Deanna House recipe.
4 cups cornflakes
1 tsp salt
1/4 tsp ground pepper
1/3 cup melted butter or margarine
cut up chicken pieces
Crush cornflakes in plastic food storage bag. Add salt & pepper. Shake
Line a cookie sheet with ridges with foil.
Dip chicken in butter & shake in cornflake mixture.
Bake in preheated 400 degree oven for 1 hr.
4 cups cornflakes
1 tsp salt
1/4 tsp ground pepper
1/3 cup melted butter or margarine
cut up chicken pieces
Crush cornflakes in plastic food storage bag. Add salt & pepper. Shake
Line a cookie sheet with ridges with foil.
Dip chicken in butter & shake in cornflake mixture.
Bake in preheated 400 degree oven for 1 hr.
Ham Logs in Apricot Sauce
This sounds gross, but it's very good! Deanna House recipe
1 # ground ham
1 # ground pork
1 cup graham cracker crumbs
2 eggs, beaten
1/2 cup apricot nectar
1/4 cup ketchup
1/4 cup crushed pineapple, drained
1 tsp lemon juice
Combine ground meats with graham cracker crumbs & eggs. Mix well and form into eight logs in a 8 x 12 baking pan.
Combine apricot nectar, ketchup, pineapple & lemon juice. Pour this mixture over the ham logs. Cover with aluminum foil.
Bake in preheated 350 oven for 1 hour.
1 # ground ham
1 # ground pork
1 cup graham cracker crumbs
2 eggs, beaten
1/2 cup apricot nectar
1/4 cup ketchup
1/4 cup crushed pineapple, drained
1 tsp lemon juice
Combine ground meats with graham cracker crumbs & eggs. Mix well and form into eight logs in a 8 x 12 baking pan.
Combine apricot nectar, ketchup, pineapple & lemon juice. Pour this mixture over the ham logs. Cover with aluminum foil.
Bake in preheated 350 oven for 1 hour.
Keefleis (cookies)
1# margarine
4 cups flour
8 oz cream cheese
1 egg yolk (save white for filling)
pinch of sal
2 tbsp sugar
You may make the dough the night before. Refrigerate. Grease cookie sheets.
Roll out on board thinly. Cut in squares. Fill with filling.
Filling:
1# rolled nuts
1 tsp vanilla
3 crushed soda crackers
1/2 cup sugar
whipped egg white
Roll them up corner to corner.
Bake at 350 for @ 15 minutes. Roll in powdered sugar, which has a little vanilla mixed up in it.
4 cups flour
8 oz cream cheese
1 egg yolk (save white for filling)
pinch of sal
2 tbsp sugar
You may make the dough the night before. Refrigerate. Grease cookie sheets.
Roll out on board thinly. Cut in squares. Fill with filling.
Filling:
1# rolled nuts
1 tsp vanilla
3 crushed soda crackers
1/2 cup sugar
whipped egg white
Roll them up corner to corner.
Bake at 350 for @ 15 minutes. Roll in powdered sugar, which has a little vanilla mixed up in it.
Apple Pie
Put the bowl, fork and pastry blender into the freezer for about 20 minutes or so before making the crust. Use ice water as well. Some people keep their flour in the fridge, but the cook can always measure it out and put it in the bowl in the freezer.
A basic pie crust recipe starts with one cup of all-purpose flour, 1/2 teaspoon of salt, 1/3 cup of shortening, butter or lard and three tablespoons of ice water. Butter-flavored shortening is always a good choice for a pie crust. Stir the flour and salt together in a medium-sized bowl. Then, use a pastry blender to cut in the shortening until the mixture forms pea-sized pieces.
Add about one tablespoon of water to the mixture and start gently working it together into a dough. Add the water a tablespoon at a time, until the mixture nearly cleans the sides of the bowl. If more water than the original three tablespoons is necessary, add it one teaspoon at a time. Gather the dough into a ball.
If time permits, let the dough rest in the refrigerator at least one hour. Making the pie crust dough early in the day and chilling it for several hours or overnight is even better. This allows the fat to re-solidify, so the gluten will not develop as much when the pie crust is rolled out.
On a floured board, marble slab or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches (5 centimeters) larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan. Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust and flute it with fingers or a fork, as desired.
5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
Juice of 2 lemons
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk
Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices. Add a little bit of tapioca flour or grind instant tapioca in a coffee grinder & mix in with the apples.
Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Cut vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving. Also best to put foil or a crust protector around the crust to prevent excessive browning.
A basic pie crust recipe starts with one cup of all-purpose flour, 1/2 teaspoon of salt, 1/3 cup of shortening, butter or lard and three tablespoons of ice water. Butter-flavored shortening is always a good choice for a pie crust. Stir the flour and salt together in a medium-sized bowl. Then, use a pastry blender to cut in the shortening until the mixture forms pea-sized pieces.
Add about one tablespoon of water to the mixture and start gently working it together into a dough. Add the water a tablespoon at a time, until the mixture nearly cleans the sides of the bowl. If more water than the original three tablespoons is necessary, add it one teaspoon at a time. Gather the dough into a ball.
If time permits, let the dough rest in the refrigerator at least one hour. Making the pie crust dough early in the day and chilling it for several hours or overnight is even better. This allows the fat to re-solidify, so the gluten will not develop as much when the pie crust is rolled out.
On a floured board, marble slab or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches (5 centimeters) larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan. Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust and flute it with fingers or a fork, as desired.
5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
Juice of 2 lemons
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk
Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices. Add a little bit of tapioca flour or grind instant tapioca in a coffee grinder & mix in with the apples.
Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Cut vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving. Also best to put foil or a crust protector around the crust to prevent excessive browning.
Lemon Meringue Cake
I made this for the first time for an Alpha group. Great stuff!
1 package lemon or yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
Filling:
1 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, beaten
4 tsp butter
1 tsp grated lemon peel
Meringue:
4 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
In a mixing bowl, combine cake mix, eggs, water and oil. Beat on low until moistened. Beat on high for 2 minutes or until blended. Pour into 2 greased and floured 9-inch rounds. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans to wire racks. For filling, combine sugar, cornstarch & salt in aucepan. Stir in water and juice until smooth. Bring to boil over medium heat; Cook and str 1-2 minutes until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool completely. For meringue, in a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually beat in sugar on high until stiff peaks form. To assemble, split each layer into two layers. Place botom layer on an ovenproof serving plate. Spread with a third of the filling. Repeat layers twice. Top with fourth cake layer. Spread meringue over top and sides. Bake at 350 for 10-15 minutes or until meringue is lightly browned. Serve or refrigerate.
1 package lemon or yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
Filling:
1 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, beaten
4 tsp butter
1 tsp grated lemon peel
Meringue:
4 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
In a mixing bowl, combine cake mix, eggs, water and oil. Beat on low until moistened. Beat on high for 2 minutes or until blended. Pour into 2 greased and floured 9-inch rounds. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans to wire racks. For filling, combine sugar, cornstarch & salt in aucepan. Stir in water and juice until smooth. Bring to boil over medium heat; Cook and str 1-2 minutes until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool completely. For meringue, in a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually beat in sugar on high until stiff peaks form. To assemble, split each layer into two layers. Place botom layer on an ovenproof serving plate. Spread with a third of the filling. Repeat layers twice. Top with fourth cake layer. Spread meringue over top and sides. Bake at 350 for 10-15 minutes or until meringue is lightly browned. Serve or refrigerate.
Carmela's Rum Cake
The hostess at the Sheraton made this, when I was working as a server there. So good!
yellow cake mix
1 pkg vanilla pudding
4 eggs
1/4 cup oil
1/2 cup water
1/2 cup dark rum
Mix above ingredients until blended- medium speed for 4 minutes.
Spread @ 1 cup of chopped pecans or walnuts on the bottom of a greased and floured pan. Pour batter into pan & bake at 325 for 1 hour.
Sauce: 1/4 cup water
1/2 cup butter
1 cup sugar
Boil, stirring constantly 4 minutes. Cool 5 minutes & add another 1/2 cup rum. Prick cake with a fork & pour sauce on the cake. Cover tightly.
yellow cake mix
1 pkg vanilla pudding
4 eggs
1/4 cup oil
1/2 cup water
1/2 cup dark rum
Mix above ingredients until blended- medium speed for 4 minutes.
Spread @ 1 cup of chopped pecans or walnuts on the bottom of a greased and floured pan. Pour batter into pan & bake at 325 for 1 hour.
Sauce: 1/4 cup water
1/2 cup butter
1 cup sugar
Boil, stirring constantly 4 minutes. Cool 5 minutes & add another 1/2 cup rum. Prick cake with a fork & pour sauce on the cake. Cover tightly.
Maragrita Key Lime Pie
I took a cooking class in New Jersey once, and this was one of the recipes we learned.
1 1/2 cans of sweetened condensed milk
3 egg yolks
1/3 cup key lime juice
2 Tbsp tequila
1 Tbsp triple sec
zest of half a lime
4 Tbsp melted butter
1 cup graham cracker crumbs
1 glass pie pan
Mix crust ingredients in a small bowl with a fork. Press into a pie pan using only the tips of your fingers. Refrigerate for 2 hours to set. Brown at 300 degrees for 4 minutes.
Mix together the pie filling ingredients. Pour into pie shell & bake at 300 for 20-25 minutes. Chill at least 5 hours before cutting.
1 1/2 cans of sweetened condensed milk
3 egg yolks
1/3 cup key lime juice
2 Tbsp tequila
1 Tbsp triple sec
zest of half a lime
4 Tbsp melted butter
1 cup graham cracker crumbs
1 glass pie pan
Mix crust ingredients in a small bowl with a fork. Press into a pie pan using only the tips of your fingers. Refrigerate for 2 hours to set. Brown at 300 degrees for 4 minutes.
Mix together the pie filling ingredients. Pour into pie shell & bake at 300 for 20-25 minutes. Chill at least 5 hours before cutting.
Monday, January 25, 2010
Chocolate Roll
5 eggs, separated
2/3 cups sugar
3 Tbsp coffee
1/2 pint whipping cream, whipped
10 oz chocolate chips
cocoa for dusting
Beat yellows wth sugar until light. Fold in coffee & melted chocolate chips. Fold in whipped, frothy egg whites.
Grease pa & put waxed paper on it. Pour in batter. Bake at 350 for 15 minutes. Remove from pan. Line a clean towel with baking paper. Sprinkle with extra cocoa. Turn out cake onto cocoa and remove baking paper. Trim edges. Roll up from long end side, using the tea towel as a guide.
When cool, unroll & spread with whipped cream. Re-roll without the towel, slice & serve!
2/3 cups sugar
3 Tbsp coffee
1/2 pint whipping cream, whipped
10 oz chocolate chips
cocoa for dusting
Beat yellows wth sugar until light. Fold in coffee & melted chocolate chips. Fold in whipped, frothy egg whites.
Grease pa & put waxed paper on it. Pour in batter. Bake at 350 for 15 minutes. Remove from pan. Line a clean towel with baking paper. Sprinkle with extra cocoa. Turn out cake onto cocoa and remove baking paper. Trim edges. Roll up from long end side, using the tea towel as a guide.
When cool, unroll & spread with whipped cream. Re-roll without the towel, slice & serve!
Applesauce Cake
We have this every Christmas.
2 1/2 cups flour
2 cups sugar
1 1/2 tsp salt
1 1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 cup shortening
1/2 cups water
1 1/2 cups applesauce
Beat for 2 minutes. Add:
2 eggs.
Beat. Add:
1/2 cup nuts
1 cup raisins
Bake at 350 for 35-40 minutes.
Caramel Frosting:
1 cup brown sugar
3 Tbsp shortening
2 Tbsp butter
1/4 tsp salt
1/4 cup milk
1 1/2 cup powdered sugar
Combine brown sugar, shortening, butter & salt. Bring to a boil, stirring constantly. Add milk & cook over low heat for 3 minutes.
2 1/2 cups flour
2 cups sugar
1 1/2 tsp salt
1 1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 cup shortening
1/2 cups water
1 1/2 cups applesauce
Beat for 2 minutes. Add:
2 eggs.
Beat. Add:
1/2 cup nuts
1 cup raisins
Bake at 350 for 35-40 minutes.
Caramel Frosting:
1 cup brown sugar
3 Tbsp shortening
2 Tbsp butter
1/4 tsp salt
1/4 cup milk
1 1/2 cup powdered sugar
Combine brown sugar, shortening, butter & salt. Bring to a boil, stirring constantly. Add milk & cook over low heat for 3 minutes.
Chocolate Tofffee-Speckled Cake
Cake:
3 cups cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter
1 1/2 cups packed light brown sugar
1/4 cup sour cream
6 large egg yolks
2 tsp vanilla
3/4 cups + 2 tbsp milk
6 oz semi-sweet chocolate, finely grated
Ganache:
18 oz milk chocolate, finely chopped
1 1/2 cups heavy cream
1 cup chopped chocolate-covered toffee
Preheat oven to 350. Butter 2 9-inch cake pans. Line bottoms with circles of waxed paper. Butter & flour the paper. In a medium bowl, whisk together flour, baking powder, soda & salt. In a medium bowl, cream butter & sugar. Beat in sour cream & egg yolks, one at a time. Beat in vanilla. In 3 additions, stir in flour mixture & the milk, beating well after each addition. Fold in chocolate. Spread the batter in the two pans & bake for 30-35 minutes, or until toothpick comes out clean. Cool in pans on rack for 20 minutes. Invert to rack to cool completely.
Place milk chocolate in a bowl. In a small saucepan, bring the cream to a boil. Pour over chocolate & let stand covered for 5 minutes. Stir until smooth. Chill 1 hr. Beat until thick/smooth. Spread 1 1/2 cups of the ganache on the bottom cake layer. Sprinkle with half the toffee. Top with other layer, frost top & sides & top with toffee. Refrigerate.
3 cups cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter
1 1/2 cups packed light brown sugar
1/4 cup sour cream
6 large egg yolks
2 tsp vanilla
3/4 cups + 2 tbsp milk
6 oz semi-sweet chocolate, finely grated
Ganache:
18 oz milk chocolate, finely chopped
1 1/2 cups heavy cream
1 cup chopped chocolate-covered toffee
Preheat oven to 350. Butter 2 9-inch cake pans. Line bottoms with circles of waxed paper. Butter & flour the paper. In a medium bowl, whisk together flour, baking powder, soda & salt. In a medium bowl, cream butter & sugar. Beat in sour cream & egg yolks, one at a time. Beat in vanilla. In 3 additions, stir in flour mixture & the milk, beating well after each addition. Fold in chocolate. Spread the batter in the two pans & bake for 30-35 minutes, or until toothpick comes out clean. Cool in pans on rack for 20 minutes. Invert to rack to cool completely.
Place milk chocolate in a bowl. In a small saucepan, bring the cream to a boil. Pour over chocolate & let stand covered for 5 minutes. Stir until smooth. Chill 1 hr. Beat until thick/smooth. Spread 1 1/2 cups of the ganache on the bottom cake layer. Sprinkle with half the toffee. Top with other layer, frost top & sides & top with toffee. Refrigerate.
Saturday, January 23, 2010
Yorkshire Gingerbread
8 oz AP flour
2 tbsp ground ginger
1 tbsp ground allspice
1/2 tsp salt
1 tbsp baking soda
4 oz unsalted butter
1/2 cup dark brown sugar
3 eggs, beaten
8 oz. molasses
Sift the flour, ginger, allspice, salt & baking soda into a bowl. In another bowl, cream the butter & sugar until very soft. Beat in the eggs one by one, then mix in he molasses. Gently fold in he sifted dry ingredients.
Pour the mixture into a greased and lined 8 inch square pan & bake in a preheated 325 degree oven for 50-60 minutes, until top springs back.
Cool in the tin, remove & store for a few days in an airtight container before eating. The cake is good served with freshly whipped cream and caramel or butterscotch sauce.
2 tbsp ground ginger
1 tbsp ground allspice
1/2 tsp salt
1 tbsp baking soda
4 oz unsalted butter
1/2 cup dark brown sugar
3 eggs, beaten
8 oz. molasses
Sift the flour, ginger, allspice, salt & baking soda into a bowl. In another bowl, cream the butter & sugar until very soft. Beat in the eggs one by one, then mix in he molasses. Gently fold in he sifted dry ingredients.
Pour the mixture into a greased and lined 8 inch square pan & bake in a preheated 325 degree oven for 50-60 minutes, until top springs back.
Cool in the tin, remove & store for a few days in an airtight container before eating. The cake is good served with freshly whipped cream and caramel or butterscotch sauce.
Chocolate Dessert
1 stick butter
1 1/4 cups flour
1/2 cup chopped nuts (optional)
Mix ingredients together & place in 13 x 9 pan. Bake at 350 for 15 minutes. Cool completely.
8 oz cream cheese, softened
1/2 large Cool Whip tub
1 cup powdered sugar
Mix ingredients together completely. Spread on first layer & put in fridge for at least 30 minutes.
Whip together:
2 small boxes of chocolate instant pudding
3 cups milk
Spread pudding mixure over the second later.
Top with the remaining 1/2 tub of Cool Whip.
Shave a chocolate bar on top for presentation.
1 1/4 cups flour
1/2 cup chopped nuts (optional)
Mix ingredients together & place in 13 x 9 pan. Bake at 350 for 15 minutes. Cool completely.
8 oz cream cheese, softened
1/2 large Cool Whip tub
1 cup powdered sugar
Mix ingredients together completely. Spread on first layer & put in fridge for at least 30 minutes.
Whip together:
2 small boxes of chocolate instant pudding
3 cups milk
Spread pudding mixure over the second later.
Top with the remaining 1/2 tub of Cool Whip.
Shave a chocolate bar on top for presentation.
Puppy Chow 1 & 2
1:
8 cups Rice Chex
1 cup chocolate chips
1/2 cup peanut butter
1/2 cup margarine
2 cups powdered sugar
Melt margarine in microwavable dish. Add chocolate chips & peanut butter. Stir until chips melt. In a large bowl, pour mixture over cereal. Stir until coated. Pour into plastic bag. Add the sugar & shake. Spread on waxed paper & let harden.
2:
Box of Chex
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup chunky peanut butter
1/2 cup butter
1 cup powdered sugar
Follow same steps as above.
8 cups Rice Chex
1 cup chocolate chips
1/2 cup peanut butter
1/2 cup margarine
2 cups powdered sugar
Melt margarine in microwavable dish. Add chocolate chips & peanut butter. Stir until chips melt. In a large bowl, pour mixture over cereal. Stir until coated. Pour into plastic bag. Add the sugar & shake. Spread on waxed paper & let harden.
2:
Box of Chex
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup chunky peanut butter
1/2 cup butter
1 cup powdered sugar
Follow same steps as above.
Dad's Carrot Cake
3 cups ap flour
3 cups sugar
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 1/2 cups corn oil
4 large eggs, beaten
1 tbsp vanilla
1 1/2 cups shelled walnuts, chopped (fresh are best of course)
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup well-drained crushed pineapple
Grease 2 9-inch layer cake pans lined with waxed paper. Sift dry ingredients in a bowl. Add oil, eggs, vanilla. Beat. Fold in walnuts, coconut, carrots and pineapple. Pour batter into pans. Set on the middle rack of oven. Bake at 350 for 30-35 minutes until edges have pulled away from sides. cool on baking rack for 3 hours.
Fill cake layer and frost sides with...
Cream Cheese Frosting
8 oz cream cheese
6 tbsp unsalted butter
3 cups confection sugar
1 tsp vanilla
juice of 1/2 lemon
Cream together cheese & butter. Sift in powdered sugar. Continue beating until fully incorporated (no lumps). Stir in vanilla & lemon juice.
Dust top of cake with powdered sugar for presentation.
3 cups sugar
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 1/2 cups corn oil
4 large eggs, beaten
1 tbsp vanilla
1 1/2 cups shelled walnuts, chopped (fresh are best of course)
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup well-drained crushed pineapple
Grease 2 9-inch layer cake pans lined with waxed paper. Sift dry ingredients in a bowl. Add oil, eggs, vanilla. Beat. Fold in walnuts, coconut, carrots and pineapple. Pour batter into pans. Set on the middle rack of oven. Bake at 350 for 30-35 minutes until edges have pulled away from sides. cool on baking rack for 3 hours.
Fill cake layer and frost sides with...
Cream Cheese Frosting
8 oz cream cheese
6 tbsp unsalted butter
3 cups confection sugar
1 tsp vanilla
juice of 1/2 lemon
Cream together cheese & butter. Sift in powdered sugar. Continue beating until fully incorporated (no lumps). Stir in vanilla & lemon juice.
Dust top of cake with powdered sugar for presentation.
Friday, January 22, 2010
Awesome Chili
Uses a bunch of different chili powders & chocolate. Makes 8 quarts, so have freezer containers ready. I found this recipe on the web about 4 years ago: ).Chili recipe
Part 1:
4# steak (round or sirloin)
6 tsp oil
1 tsp seasoned salt
3 tsp garlic powder
2 tsp meat tenderizer
2 medium white onions, chopped
2 chopped green bell peppers
Part 2:
2 10-oz cans chicken broth
2 10-oz cans beef broth
2 6-oz cans tomato paste
3 28-oz cans whole tomatoes, peeled, chopped & drained
10 cloves minced garlic
10 tbsp Gebhardt chili powder
8 tbsp California chili powder
4 tbsp medium hot New Mexico chili powder
4 tbsp ground pasilla chili powder
4 tbsp ground cumin
4 tsp cayenne pepper
2 tsp salt
2 tsp Tabasco sauce
4 whole jalepenos, finely chopped
2 tsp ground oregano
2 tsp garlic powder
4 oz semi-sweet chocolate
2 27-oz kidney beans, rinsed and drained
1 20-oz can red beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
Part 1: Cut meat into 1/4" to 1/2" cubes. Cook each pound of meat separately this way: In large cooking pot, heat 1 teaspoon cooking oil, stir in 1 pound cubed meat, then sprinkle with 1/4 teaspoon seasoned salt, 3/4 teaspoon garlic powder, and 1/2 teaspoon meat tenderizer. When meat is lightly browned, drain off all fat. Saute chopped onions and chopped bell pepper.
Part 2: Return all the meat, the onions, and the bell pepper to the pot and add all of the Part 2 ingredients, and beans if desired. Stir well to combine. Simmer uncovered over low heat for 3 hours, adding an additional 1 can chicken broth if necessary. Do not allow to boil. Store in refrigerator overnight, reheat for 2 hours the next day, and eat (chili is always better after it sits overnight in the refrigerator).
Part 1:
4# steak (round or sirloin)
6 tsp oil
1 tsp seasoned salt
3 tsp garlic powder
2 tsp meat tenderizer
2 medium white onions, chopped
2 chopped green bell peppers
Part 2:
2 10-oz cans chicken broth
2 10-oz cans beef broth
2 6-oz cans tomato paste
3 28-oz cans whole tomatoes, peeled, chopped & drained
10 cloves minced garlic
10 tbsp Gebhardt chili powder
8 tbsp California chili powder
4 tbsp medium hot New Mexico chili powder
4 tbsp ground pasilla chili powder
4 tbsp ground cumin
4 tsp cayenne pepper
2 tsp salt
2 tsp Tabasco sauce
4 whole jalepenos, finely chopped
2 tsp ground oregano
2 tsp garlic powder
4 oz semi-sweet chocolate
2 27-oz kidney beans, rinsed and drained
1 20-oz can red beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
Part 1: Cut meat into 1/4" to 1/2" cubes. Cook each pound of meat separately this way: In large cooking pot, heat 1 teaspoon cooking oil, stir in 1 pound cubed meat, then sprinkle with 1/4 teaspoon seasoned salt, 3/4 teaspoon garlic powder, and 1/2 teaspoon meat tenderizer. When meat is lightly browned, drain off all fat. Saute chopped onions and chopped bell pepper.
Part 2: Return all the meat, the onions, and the bell pepper to the pot and add all of the Part 2 ingredients, and beans if desired. Stir well to combine. Simmer uncovered over low heat for 3 hours, adding an additional 1 can chicken broth if necessary. Do not allow to boil. Store in refrigerator overnight, reheat for 2 hours the next day, and eat (chili is always better after it sits overnight in the refrigerator).
Potato Cheese Soup
4 tbsp unsalted butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock
2 large potatoes, peeled and cubed
1 cup chopped fresh dill
salt & fresh pepper to taste
2-3 cups grated cheddar cheese
Melt butter in a soup pot. Add onions, carrots & cook over low heat, covered, until veggies are tender & lightly colored, @ 25 minutes. Add parsley, stock, potatoes & bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender @ 30 minutes. Add dill. Remove soup from heat & let stand covered @ 5 minutes. Pour soup through a strainer & transfer the solids to the bowl of a food processor fitted with steel blade. Add 1 cup of stock & process until smooth. Return pureed soup to the pot & add additional cooking liquidd until the soup reaches the desired consistency. Set over low heat, add salt & pepper to taste, and gradually stir in the grated cheese. Serve when cheese is melted.
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock
2 large potatoes, peeled and cubed
1 cup chopped fresh dill
salt & fresh pepper to taste
2-3 cups grated cheddar cheese
Melt butter in a soup pot. Add onions, carrots & cook over low heat, covered, until veggies are tender & lightly colored, @ 25 minutes. Add parsley, stock, potatoes & bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender @ 30 minutes. Add dill. Remove soup from heat & let stand covered @ 5 minutes. Pour soup through a strainer & transfer the solids to the bowl of a food processor fitted with steel blade. Add 1 cup of stock & process until smooth. Return pureed soup to the pot & add additional cooking liquidd until the soup reaches the desired consistency. Set over low heat, add salt & pepper to taste, and gradually stir in the grated cheese. Serve when cheese is melted.
JJ's Corn on the Cob
I made this for a summer party. Delicious!
1/3 cup softened butter
2 tbsp prepared mustard
2 tbsp prepared horseradish
1 tsp Worcestershire sauce
1/4 tsp lemon pepper
6 fresh ears of corn
In a small mixing bowl, combine butter, mustard, horseradish, Worcestershire & lemon pepper. Spread mixture over each ear.
Cut 6 18x12" pieces of heavy foil. Wrap each ear in a piece of foil. Grill on uncovered grill directly over medium-hot coals for 25 minutes, turning often.
1/3 cup softened butter
2 tbsp prepared mustard
2 tbsp prepared horseradish
1 tsp Worcestershire sauce
1/4 tsp lemon pepper
6 fresh ears of corn
In a small mixing bowl, combine butter, mustard, horseradish, Worcestershire & lemon pepper. Spread mixture over each ear.
Cut 6 18x12" pieces of heavy foil. Wrap each ear in a piece of foil. Grill on uncovered grill directly over medium-hot coals for 25 minutes, turning often.
Grandma Kay's Dinner Potatoes
2 # frozen shredded hashbrowns
3/4 cup melted butter, save 1/2 stick
1/4 tsp salt
1/2 cup chopped onion
1 can cream of chicken soup
1 pint of sour cream
2 cups grated cheddar cheese
Mix together. Spread 1 cup buttered breadcrumbs on top. Bake in 13 x 9" pan at 350 for 45 minutes to 1 hour.
3/4 cup melted butter, save 1/2 stick
1/4 tsp salt
1/2 cup chopped onion
1 can cream of chicken soup
1 pint of sour cream
2 cups grated cheddar cheese
Mix together. Spread 1 cup buttered breadcrumbs on top. Bake in 13 x 9" pan at 350 for 45 minutes to 1 hour.
Kathy's Corn Pudding
3 eggs, beaten
10 oz frozen corn, thawed
1/2 stick butter, melted
1 tbsp flour
1/4 cup sugar
1/2 tsp salt
dash pepper
1 cup milk
Cook at 350 for 1 hour.
10 oz frozen corn, thawed
1/2 stick butter, melted
1 tbsp flour
1/4 cup sugar
1/2 tsp salt
dash pepper
1 cup milk
Cook at 350 for 1 hour.
Cole Slaw
Combine & chill all ingredients:
3 cups finely shredded cabbage
1 cup finely shredded carrots
1/3 cup mayo
3 tbsp sugar
3 tbsp horseradish
3 cups finely shredded cabbage
1 cup finely shredded carrots
1/3 cup mayo
3 tbsp sugar
3 tbsp horseradish
French Toast Fondue
A Deanna House recipe. My mom used to make it for dinner sometimes for a treat.
2 eggs
1/2 cup milk
1/4 tsp salt
French bread
canola oil
Heat oil in wok to 375. Add salt to prevent splattering. Mix other ingredients for dipping.
Fluffy Maple Sauce:
Beat egg white until stiff with an electric mixer. Using unwashed beater, cream together 1/2 cup softened butter, 1 1/2 cups conefectioner's sugar, 1/2 cup maple flavored syrup & 1 egg yolk. Fold egg white into creamed mixture. Pour into serving dish.
2 eggs
1/2 cup milk
1/4 tsp salt
French bread
canola oil
Heat oil in wok to 375. Add salt to prevent splattering. Mix other ingredients for dipping.
Fluffy Maple Sauce:
Beat egg white until stiff with an electric mixer. Using unwashed beater, cream together 1/2 cup softened butter, 1 1/2 cups conefectioner's sugar, 1/2 cup maple flavored syrup & 1 egg yolk. Fold egg white into creamed mixture. Pour into serving dish.
Farmhouse Pork and Apple Pie
Delicious variation of shepherd's pie. We had this while I was preggo with the twins & on a cooking spree.
1 # sliced bacon, cut into 2-ich pieces
3 medium onions, chopped
3 # boneless pork, cubed
3/4 cup AP flour
cooking oil, optional
3 tart cooking apples, peeled and chopped
1 tsp rubbed sage
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp pepper
1 cup apple cider
1/2 cup water
4 medium potatoes, peeled and cubed
1/2 cup milk
5 tbsp butter, divided
additional salt & pepper
snipped parsley, optional
Cook bacon in an ovenproof 2 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender. Remove with slotted spoon & set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat & drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325 for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tbsp butter. Add salt and pepper to taste. Remove skillet from oven & spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. 10 servings.
1 # sliced bacon, cut into 2-ich pieces
3 medium onions, chopped
3 # boneless pork, cubed
3/4 cup AP flour
cooking oil, optional
3 tart cooking apples, peeled and chopped
1 tsp rubbed sage
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp pepper
1 cup apple cider
1/2 cup water
4 medium potatoes, peeled and cubed
1/2 cup milk
5 tbsp butter, divided
additional salt & pepper
snipped parsley, optional
Cook bacon in an ovenproof 2 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender. Remove with slotted spoon & set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat & drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325 for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tbsp butter. Add salt and pepper to taste. Remove skillet from oven & spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. 10 servings.
Onion Twist Bread
This is a great recipe to take to a party to impress the crowd! I remember that the first time I made it, I took it to my very first church kinship, which also happened to be a Christmas party. Big hit!
1 pkg active dry yeast
1/4 cup warm water
4-4/12 cups AP flour
1/2 cup melted butter
1/2 cup milk
1/2 cup hot water
1/4 cup sugar
1 beaten egg
1 1/2 tsp salt
Filling:
1 cup finely chopped onion
1/4 cup butter
1 tbsp grated parmesan cheese
1 tbsp sesame seeds
1 tbsp poppy seeds
1/4 tsp garlic salt
1 tsp paprika
To make the dough: in a mixing bowl, stir yeast into warm water. Let stand 10 minutes. Stir in 2 cups of the flour, melted butter, milk, hot water, sugar, beaten egg and salt. Beat on low til moistened. Beat 2 minutes on medium. Stir in 2 cups additional flour. On a floured surface, knead in enough remaining flour to make a moderately stiff dough (5-8 minutes). Place in a greased bowl. Turn the dough once to grease the surface. Cover and let rise in a warm place until doubled in size @ 1 hour.
To make filling: Cook and stir the onion in the 1/4 cup butter until onion is tender but not brown. Stir in parmesan, sesame, poppyseeds, garlic salt & paprika.
Punch down dough. Coat dough with flour until no longer sticky. Roll dough into a 16" x 9" rectangle. Cut lengthwise into 3 strips, each 16" x 4".
Spread the filling down cener of each strip, Seal edges & transfer strips to a greased baking sheet, 1" apart.
Make strips 18" long. Braid strips together & seal ends.
Cover & let braid rise in warm place til doubled. Preheat oven to 350. bake for 40 minutes.
1 pkg active dry yeast
1/4 cup warm water
4-4/12 cups AP flour
1/2 cup melted butter
1/2 cup milk
1/2 cup hot water
1/4 cup sugar
1 beaten egg
1 1/2 tsp salt
Filling:
1 cup finely chopped onion
1/4 cup butter
1 tbsp grated parmesan cheese
1 tbsp sesame seeds
1 tbsp poppy seeds
1/4 tsp garlic salt
1 tsp paprika
To make the dough: in a mixing bowl, stir yeast into warm water. Let stand 10 minutes. Stir in 2 cups of the flour, melted butter, milk, hot water, sugar, beaten egg and salt. Beat on low til moistened. Beat 2 minutes on medium. Stir in 2 cups additional flour. On a floured surface, knead in enough remaining flour to make a moderately stiff dough (5-8 minutes). Place in a greased bowl. Turn the dough once to grease the surface. Cover and let rise in a warm place until doubled in size @ 1 hour.
To make filling: Cook and stir the onion in the 1/4 cup butter until onion is tender but not brown. Stir in parmesan, sesame, poppyseeds, garlic salt & paprika.
Punch down dough. Coat dough with flour until no longer sticky. Roll dough into a 16" x 9" rectangle. Cut lengthwise into 3 strips, each 16" x 4".
Spread the filling down cener of each strip, Seal edges & transfer strips to a greased baking sheet, 1" apart.
Make strips 18" long. Braid strips together & seal ends.
Cover & let braid rise in warm place til doubled. Preheat oven to 350. bake for 40 minutes.
Runzas AKA "Pieroges"
Mom got this recipe from a caterer, who incorrectly told her that they were "pieroges."
2# hamburger
8 oz can chopped mushrooms
1 number 3 can of sauerkraut (51 oz)
3 cups diced onions
1/4 tsp garlic salt
3 loaves frozen bread dough
1 egg white, beaten
let bread rise according to direction on pacakge. Brown onions & beef. Drain. Drain sauerkraut & chop fine. Add to burger mixture. Drain mushrooms, dice & sprinkle with garlic salt. Add this to the burger mixture. Heat entire mixture until heated through. Drain off excess juices.
Take 1 tbsp of raised dough & roll out on floured bread board. Place 1 tbsp of meat mixture in center. Bring up sides and pinch together. Turn over & place on ungreased baking sheet. Bake at 350 degrees for 20 minutes. You can assemble them ahead of time & freeze on a cookie sheet. Thaw thoroughly before baking.
2# hamburger
8 oz can chopped mushrooms
1 number 3 can of sauerkraut (51 oz)
3 cups diced onions
1/4 tsp garlic salt
3 loaves frozen bread dough
1 egg white, beaten
let bread rise according to direction on pacakge. Brown onions & beef. Drain. Drain sauerkraut & chop fine. Add to burger mixture. Drain mushrooms, dice & sprinkle with garlic salt. Add this to the burger mixture. Heat entire mixture until heated through. Drain off excess juices.
Take 1 tbsp of raised dough & roll out on floured bread board. Place 1 tbsp of meat mixture in center. Bring up sides and pinch together. Turn over & place on ungreased baking sheet. Bake at 350 degrees for 20 minutes. You can assemble them ahead of time & freeze on a cookie sheet. Thaw thoroughly before baking.
Green Onion Cream Cheese Biscuits
Also made these for Thanksgiving one year. Yummy!
2 cups AP flour
1 tbsp baking powder
1 tbsp sugar
3/4 tsp salt
1 package cream cheese
1/4 cup shortening
1/2 cup finely chopped green onions
2/3 cup milk
Preheat oven to 450.
Combine flour, baking powder, sugar and salt in a medium bowl. Cut in cream cheese & shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in green onions.
Make a well in the center of flour mixture. Add milk; Stir until mixture forms soft dough that clings together and forms a ball.
Turn out dough onto well-floured surface. Knead dough gently 10-12 times.
Roll or pat dough to a 1/2 inch thickness. Cut dough with a floured 3-inch biscuit cutter.
Place biscuit 2 inches apart on ungreased large baking sheet. Bake 10-12 minutes or until tops and bottoms are golden brown. Serve warm.
2 cups AP flour
1 tbsp baking powder
1 tbsp sugar
3/4 tsp salt
1 package cream cheese
1/4 cup shortening
1/2 cup finely chopped green onions
2/3 cup milk
Preheat oven to 450.
Combine flour, baking powder, sugar and salt in a medium bowl. Cut in cream cheese & shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in green onions.
Make a well in the center of flour mixture. Add milk; Stir until mixture forms soft dough that clings together and forms a ball.
Turn out dough onto well-floured surface. Knead dough gently 10-12 times.
Roll or pat dough to a 1/2 inch thickness. Cut dough with a floured 3-inch biscuit cutter.
Place biscuit 2 inches apart on ungreased large baking sheet. Bake 10-12 minutes or until tops and bottoms are golden brown. Serve warm.
Pineapple Stuffing
I got this recipe from a patient at a hospital in Philadelphia that I was working at. Excellent with ham.
15 1/2 oz can of crushed pineapple, only half-way drained
1/2 cup butter
4 eggs
3/4 cup sugar
4 slices of white bread, cubed
Cream together the butter and sugar. Add the eggs and pineapple & juice. This will curdle the butter, but this is okay. Place the bread in a casserole dish. Pour the mixture over the bread. Bake at 350 with the cover on. Cook for an hour, and then uncover. Brown.
15 1/2 oz can of crushed pineapple, only half-way drained
1/2 cup butter
4 eggs
3/4 cup sugar
4 slices of white bread, cubed
Cream together the butter and sugar. Add the eggs and pineapple & juice. This will curdle the butter, but this is okay. Place the bread in a casserole dish. Pour the mixture over the bread. Bake at 350 with the cover on. Cook for an hour, and then uncover. Brown.
White Cas.tle Turkey Stuffing
We served this 3 Thanksgivings ago & it was pretty good!
10 White Cas.tle hamburgers, pickle removed
1 1/2 cups celery, diced
1 1/4 tsp ground thyme
1 1/2 tsp ground sage
3/4 tp coarsely ground black pepper
1/4 cup chicken broth
In a large mixing bowl, tear the burgers into bite size pieces & add the diced celery & seasonings. Toss and add the chicken broth. Toss well. Stuff cavity of bird just before roasting. Allow 1 burger per pound of turkey.
10 White Cas.tle hamburgers, pickle removed
1 1/2 cups celery, diced
1 1/4 tsp ground thyme
1 1/2 tsp ground sage
3/4 tp coarsely ground black pepper
1/4 cup chicken broth
In a large mixing bowl, tear the burgers into bite size pieces & add the diced celery & seasonings. Toss and add the chicken broth. Toss well. Stuff cavity of bird just before roasting. Allow 1 burger per pound of turkey.
Asparagus Puff Ring
An excellent spring brunch dish. Jon & I had it for dinner for the first time while I was pregnant with the twins & on a cooking spree.
3/4 cup water
6 bsp butter
3/4 cup AP flour
1/2 tsp salt
3 eggs
1/4 cup grated parmesan cheese, divided
Filling:
1 # fresh asparagus, cut into 1" pieces
1/4 cup diced onion
2 tbsp butter
2 tbs AP flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1/2 cup shredded swiss cheese
2 tbsp grated parmesan
2 cups diced fully cooked ham
In a saucepan over medium heat, bring water & butter to a boil. Add flour & salt all at once; stir until a smooth ball forms. Let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tbsp parmesan cheese. using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-inch quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400 for 35 minutes. Meanwhile, cook asparagus until crisp-tender, 3-4 minutes. Drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt & pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; Stir in cheese until melted. Stir in ham & asparagus; Spoon into ring. Serve immediately. Serves 6.
3/4 cup water
6 bsp butter
3/4 cup AP flour
1/2 tsp salt
3 eggs
1/4 cup grated parmesan cheese, divided
Filling:
1 # fresh asparagus, cut into 1" pieces
1/4 cup diced onion
2 tbsp butter
2 tbs AP flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1/2 cup shredded swiss cheese
2 tbsp grated parmesan
2 cups diced fully cooked ham
In a saucepan over medium heat, bring water & butter to a boil. Add flour & salt all at once; stir until a smooth ball forms. Let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tbsp parmesan cheese. using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-inch quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400 for 35 minutes. Meanwhile, cook asparagus until crisp-tender, 3-4 minutes. Drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt & pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; Stir in cheese until melted. Stir in ham & asparagus; Spoon into ring. Serve immediately. Serves 6.
Chicken & Sausage Jambalaya
1 chicken breast
1 # turkey kielbasa
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green peppers
1 1/2 cups finely chopped celeryy
2 bay leaves
1 tsp salt
1/2 tsp hyme
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp Tabasco
1 tsp garlic powder
8 oz can tomato sauce
2 cups coverted instant brown rice
3 cups vegetable stock
1/4 cup chopped scallions
2 tbsp parsley
Cut chicken into 1/2 inch strips. Saute chicken in 1 tbsp oil until cooked through. Add turkey kielbasa, cut into 3/4 inch chunks. Add onions, peppers & celery saute until lightly browned. Add seasonings & continue cooking for 5 minutes, stirring frequently. Add tomato sauce, rice & mix well. Cook 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer 20 minutes. Add scallions & parsley & cook for 5 minutes more. Serve.
1 # turkey kielbasa
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green peppers
1 1/2 cups finely chopped celeryy
2 bay leaves
1 tsp salt
1/2 tsp hyme
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp Tabasco
1 tsp garlic powder
8 oz can tomato sauce
2 cups coverted instant brown rice
3 cups vegetable stock
1/4 cup chopped scallions
2 tbsp parsley
Cut chicken into 1/2 inch strips. Saute chicken in 1 tbsp oil until cooked through. Add turkey kielbasa, cut into 3/4 inch chunks. Add onions, peppers & celery saute until lightly browned. Add seasonings & continue cooking for 5 minutes, stirring frequently. Add tomato sauce, rice & mix well. Cook 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer 20 minutes. Add scallions & parsley & cook for 5 minutes more. Serve.
Meatball Stew
1 1/2 # ground beef
1 cup soft bread crumbs
1/4 cup chopped onions
1 egg, beaten
1 tsp salt
1/2 tsp marjoram leaves
2 tbsp oil
1 can tomato soup
1 can condensed beef broth
4 medium potatoes, peeled and quartered
4 carrots, scraped and cut
8 small onions
2 tbsp fresh parsley
Mix beef, bread crumbs, onions, egg, salt, marjoram & shape into meatballs. Brown in the oil. Combine broth and soup. Add meat and veggies, except parsley. Bring to a boil. Cover & simmer 30 minutes. Add parsley just before serving.
1 cup soft bread crumbs
1/4 cup chopped onions
1 egg, beaten
1 tsp salt
1/2 tsp marjoram leaves
2 tbsp oil
1 can tomato soup
1 can condensed beef broth
4 medium potatoes, peeled and quartered
4 carrots, scraped and cut
8 small onions
2 tbsp fresh parsley
Mix beef, bread crumbs, onions, egg, salt, marjoram & shape into meatballs. Brown in the oil. Combine broth and soup. Add meat and veggies, except parsley. Bring to a boil. Cover & simmer 30 minutes. Add parsley just before serving.
Grilled Scallops with Basil Stuffing
Jon made this for me on one of our first dates.
1/2 cup fresh basil leaves
1 clove garlic, minced
1 tsp salt
1/4 tsp freshly ground pepper
1/3 cup plus 1 tbsp olive oil
1 1/2 # large sea scallops
Mince the basil, garlic, salt & pepper until very fine, even a puree is fine. Mix in a small bowl with 1 tbsp of olive oil.
Make a deep horizontal slit in each scallop, but don't cut all the way through. Fill each scallop with 1 tsp of the basil mixture & close. Pour the remaining olive oil onto a plate & turn the scallops in it to coat. Let sit while you preheat a large, deep skillet to medium high/high. Brown each side 2-3 minutes, no more. Serve immediatey with lemon wedges.
1/2 cup fresh basil leaves
1 clove garlic, minced
1 tsp salt
1/4 tsp freshly ground pepper
1/3 cup plus 1 tbsp olive oil
1 1/2 # large sea scallops
Mince the basil, garlic, salt & pepper until very fine, even a puree is fine. Mix in a small bowl with 1 tbsp of olive oil.
Make a deep horizontal slit in each scallop, but don't cut all the way through. Fill each scallop with 1 tsp of the basil mixture & close. Pour the remaining olive oil onto a plate & turn the scallops in it to coat. Let sit while you preheat a large, deep skillet to medium high/high. Brown each side 2-3 minutes, no more. Serve immediatey with lemon wedges.
Bistro Sauce
Very rich. A favorite that my mom used to make. Served with beef.
1# butter
1 1/2 cups ketchup
1/2 cup mustard
1 cup tomato paste
1 cup sugar
16 oz beef consomme' or au jus
1# butter
1 1/2 cups ketchup
1/2 cup mustard
1 cup tomato paste
1 cup sugar
16 oz beef consomme' or au jus
Rosemary Lamb Chops
We brought these to a wine tasting party in 2007 & they were a hit!
1/4 cup olive oil
4 scallions, thinly sliced
1 cup frozen baby peas
1 cup frozen baby lima beans
1 small zucchini, cut into 1/2 inch dice
1/4 tsp crushed red pepper
salt & freshly ground pepper to taste
6 romaine leaves, cut crosswise into 1/4 inch ribbons
1/4 cup shredded mint leaves
12 baby lamb rib chops (2 1/2 #), bones frenched- butcher can do this.
1 tbsp fresh rosemaary
In a medium saucepan, heat 3 tbsp olive oil. Add the scallions & cook over moderate heat, stirring, about 4 minutes. Add the peas, lima beans, zucchini & red pepper & season with salt & pepper. Cover & cook over low heat until barely softened, @ 15 minutes. Add the lettuce & 2 tbsp of the min. Cover & cook until lettuce is very tender, @ 10 minutes.
Preheat a grill pan. Rub the chops with 1 tbsp oil. Season them with pepper, salt & rub the rosemary into the chops. Grill over high heat for 6 minutes, turning once or twice.
Spoon veggies onto plate & top with the lamb chops. Garnish with the remaining mint.
1/4 cup olive oil
4 scallions, thinly sliced
1 cup frozen baby peas
1 cup frozen baby lima beans
1 small zucchini, cut into 1/2 inch dice
1/4 tsp crushed red pepper
salt & freshly ground pepper to taste
6 romaine leaves, cut crosswise into 1/4 inch ribbons
1/4 cup shredded mint leaves
12 baby lamb rib chops (2 1/2 #), bones frenched- butcher can do this.
1 tbsp fresh rosemaary
In a medium saucepan, heat 3 tbsp olive oil. Add the scallions & cook over moderate heat, stirring, about 4 minutes. Add the peas, lima beans, zucchini & red pepper & season with salt & pepper. Cover & cook over low heat until barely softened, @ 15 minutes. Add the lettuce & 2 tbsp of the min. Cover & cook until lettuce is very tender, @ 10 minutes.
Preheat a grill pan. Rub the chops with 1 tbsp oil. Season them with pepper, salt & rub the rosemary into the chops. Grill over high heat for 6 minutes, turning once or twice.
Spoon veggies onto plate & top with the lamb chops. Garnish with the remaining mint.
Barbecue Lasagna
1 1/2 # ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup brown sugar
1/4 cup lemon juice
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
1 tbsp mustard
1 minced garlic clove
1 tsp salt
1/2 tsp pepper
1/8 tsp chili pepper
1/8 tsp lemon pepper
6 lasagna noodles, cooked and drained
8 oz shredded mozzarella
4 oz shredded sharp cheddar
4 oz shredded mild cheddar
8 oz small curd cottage cheese
1 egg
In a skillet, brown the beef & drain. For barbecue sauce, combine he next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered for @ 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13 x 9 baking dish. Layer with 3 noodles and half of the beef. Spread with half of the remaining sauce. Sprinkle with half of the cheeses (except cottage) and repeat layers.
Combine cottage cheese & egg. Spoon evenly over the top. Bake, uncovered @ 350 for 50-60 minutes or until bubbly. Let stand about 15 minutes before cutting. 8 servings.
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup brown sugar
1/4 cup lemon juice
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
1 tbsp mustard
1 minced garlic clove
1 tsp salt
1/2 tsp pepper
1/8 tsp chili pepper
1/8 tsp lemon pepper
6 lasagna noodles, cooked and drained
8 oz shredded mozzarella
4 oz shredded sharp cheddar
4 oz shredded mild cheddar
8 oz small curd cottage cheese
1 egg
In a skillet, brown the beef & drain. For barbecue sauce, combine he next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered for @ 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13 x 9 baking dish. Layer with 3 noodles and half of the beef. Spread with half of the remaining sauce. Sprinkle with half of the cheeses (except cottage) and repeat layers.
Combine cottage cheese & egg. Spoon evenly over the top. Bake, uncovered @ 350 for 50-60 minutes or until bubbly. Let stand about 15 minutes before cutting. 8 servings.
Stromboli
2 loaves thawed frozen bread dough
olive oil
oregano
1/4 lb sharp cheddar cheese slices
1/2 lb boiled ham slices
1/2 lb Italian salami slices
1 cup grated sharp cheddar cheese
green pepper, fresh mushrooms & onions- chopped & all to taste
1 tbsp butter
Smash bread own & roll into large rectangles, 10" x 15". Brush wth olive oil & sprinkle with oregano to taste. Lay on cheese & meat slices. Sprinkle with the grated sharp cheddar. Saute veggies in butter & sprinkle over the cheese. Roll up like a jelly roll & pinch to seal ends. Brush with olive oil & place on a cookie sheet, which has also been brushed with olive oil. Bake according to bread dough instructions. Slice to serve.
olive oil
oregano
1/4 lb sharp cheddar cheese slices
1/2 lb boiled ham slices
1/2 lb Italian salami slices
1 cup grated sharp cheddar cheese
green pepper, fresh mushrooms & onions- chopped & all to taste
1 tbsp butter
Smash bread own & roll into large rectangles, 10" x 15". Brush wth olive oil & sprinkle with oregano to taste. Lay on cheese & meat slices. Sprinkle with the grated sharp cheddar. Saute veggies in butter & sprinkle over the cheese. Roll up like a jelly roll & pinch to seal ends. Brush with olive oil & place on a cookie sheet, which has also been brushed with olive oil. Bake according to bread dough instructions. Slice to serve.
Scalloped Potatoes
6-8 medium to large potatoes (all purpose)
1/3 cup butter plus 2 tbsp, melted
1/2 cup diced onions
salt to taste
pepper to taste
3 tbsp flour
2 cups warm milk or cream
1/4 cup fine bread crumbs
preheat oven to 375.
Generously grease a 2 quart casserole and set aside. Peel potatoes. As you peel, place in cool water to cover to prevent potatoes from discoloring. Pat potatoes dry and cut into very thin slices or use the slicing blade in a food processor.
Place a layer of potatoes on the bottom of prepared casserole. Sprinkle with onion, if using. Dot with butter and sprinkle with salt and pepper. Continue making layers of potatoes, dotting with butter & sprinkling with flour, salt & pepper until all potatoes are used. Add warm milk to just the top layer of the potatoes. Do not cover. Sprinkle with bread crumbs and drizzle with melted butter.
Place in preheated oven. Bake for about 1 hour until a knife inserted in the center meets no resistance.
May also sprinkle ham cubes or grated cheddar or parmesan in the layers, alternately.
1/3 cup butter plus 2 tbsp, melted
1/2 cup diced onions
salt to taste
pepper to taste
3 tbsp flour
2 cups warm milk or cream
1/4 cup fine bread crumbs
preheat oven to 375.
Generously grease a 2 quart casserole and set aside. Peel potatoes. As you peel, place in cool water to cover to prevent potatoes from discoloring. Pat potatoes dry and cut into very thin slices or use the slicing blade in a food processor.
Place a layer of potatoes on the bottom of prepared casserole. Sprinkle with onion, if using. Dot with butter and sprinkle with salt and pepper. Continue making layers of potatoes, dotting with butter & sprinkling with flour, salt & pepper until all potatoes are used. Add warm milk to just the top layer of the potatoes. Do not cover. Sprinkle with bread crumbs and drizzle with melted butter.
Place in preheated oven. Bake for about 1 hour until a knife inserted in the center meets no resistance.
May also sprinkle ham cubes or grated cheddar or parmesan in the layers, alternately.
Thursday, January 21, 2010
BBQ Spareribs
6 # lean meaty pork spareribs or babyback or beef ribs
salt & pepper to taste
1/4 cup apple cider vinegar
1/4 cup brown sugar
BBQ sauce (recipe follows)
Preheat oven to 350. Cut racks into individual ribs. Toss with salt, pepper, vinegar and brown sugar. Tightly seal in heavy-duty aluminum foil and place on a rack in a roasting pan with 1 inch water. Place in preheated oven & bake for 1 1/2 hours, replacing water as necessary to keep at least 1/2 inch water in at all times.
Remove from oven and unwrap. Remove the rack and pour of any water. Return ribs to pan. Pour on BBQ sauce & toss to coat. Cover pan and reurn to oven. Lower heat to 300 & bake an additional 30 minutes. Uncover and bake another 15 minutes.
BBQ Sauce:
2 tbsp butter
1 cup minced onion
3 cups ketchup
1 cup beer
3/4 cups light brown sugar
3/4 cups cider vinegar
3 tbsp worcestershire sauce
1 tbsp maple syrup
1 1/2 tbsp chili powder
2 tsp dry mustard
salt and pepper to taste
Tabasco to taste
Melt butter in saucepan over medium heat. When melted, add onion. Cook, stirring frequently, for 5 minutes or unil onioin is very soft. Stir in remaining ingredients. Bring to a boil. When boiling, lower heat and cook for 45 minutes or until sauce is thick ad flavors are blended.
salt & pepper to taste
1/4 cup apple cider vinegar
1/4 cup brown sugar
BBQ sauce (recipe follows)
Preheat oven to 350. Cut racks into individual ribs. Toss with salt, pepper, vinegar and brown sugar. Tightly seal in heavy-duty aluminum foil and place on a rack in a roasting pan with 1 inch water. Place in preheated oven & bake for 1 1/2 hours, replacing water as necessary to keep at least 1/2 inch water in at all times.
Remove from oven and unwrap. Remove the rack and pour of any water. Return ribs to pan. Pour on BBQ sauce & toss to coat. Cover pan and reurn to oven. Lower heat to 300 & bake an additional 30 minutes. Uncover and bake another 15 minutes.
BBQ Sauce:
2 tbsp butter
1 cup minced onion
3 cups ketchup
1 cup beer
3/4 cups light brown sugar
3/4 cups cider vinegar
3 tbsp worcestershire sauce
1 tbsp maple syrup
1 1/2 tbsp chili powder
2 tsp dry mustard
salt and pepper to taste
Tabasco to taste
Melt butter in saucepan over medium heat. When melted, add onion. Cook, stirring frequently, for 5 minutes or unil onioin is very soft. Stir in remaining ingredients. Bring to a boil. When boiling, lower heat and cook for 45 minutes or until sauce is thick ad flavors are blended.
Lev.ain Bakery Copycat Chocolate Chip Walnut Cookies
Stolen from lisamichele's wordpres.s blog
The dough is very similar to shortbread. Not like Tollhouse-style.
2 sticks cold and cubed unsalted butter
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
3 1/4 cups AP flour- dough should be moist, but not super sticky
3/4 tsp Kosher salt
3/4 tsp baking powder
1/4 tsp baking soda
1 cup semi-sweet chocolate chunks
1 cup milk chocolate chips
1 cup toasted walnuts- also good with macadamia
Preheat oven to 350.
In bowl of electric mixer fitted with a paddle, cream together butter and sugars until well blended & fluffy. Add eggs one at a time & beat until well-incorporated.
Add flour, salt, baking soda, baking powder & mix until just combined. Gently fold in chocolate chunks and nuts.
Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 10 equal portions- 3 per cookie sheet.
Place each on heet pan lined with parchment paper and bake in preheated oven or 16-23 minutes. Bake until lightly browned. Cool completely on the cookie sheet itself, then transfer to wire rack. Store in airtight container or freeze leftovers.
The dough is very similar to shortbread. Not like Tollhouse-style.
2 sticks cold and cubed unsalted butter
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
3 1/4 cups AP flour- dough should be moist, but not super sticky
3/4 tsp Kosher salt
3/4 tsp baking powder
1/4 tsp baking soda
1 cup semi-sweet chocolate chunks
1 cup milk chocolate chips
1 cup toasted walnuts- also good with macadamia
Preheat oven to 350.
In bowl of electric mixer fitted with a paddle, cream together butter and sugars until well blended & fluffy. Add eggs one at a time & beat until well-incorporated.
Add flour, salt, baking soda, baking powder & mix until just combined. Gently fold in chocolate chunks and nuts.
Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 10 equal portions- 3 per cookie sheet.
Place each on heet pan lined with parchment paper and bake in preheated oven or 16-23 minutes. Bake until lightly browned. Cool completely on the cookie sheet itself, then transfer to wire rack. Store in airtight container or freeze leftovers.
Rolo Candies
Had these for the first time at a Buckeye tailgate!
pretzel squares
rolos
opional: pecan halves
Either:
melt a rolo on top of a pretzel square in the microwave for a few seconds top with a second pretzel square
Or:
melt a rolo on top of a pretzel square in the microwave for a few seconds & top with a pecan half
pretzel squares
rolos
opional: pecan halves
Either:
melt a rolo on top of a pretzel square in the microwave for a few seconds top with a second pretzel square
Or:
melt a rolo on top of a pretzel square in the microwave for a few seconds & top with a pecan half
Christa's Cheesy Buffalo Chicken Dip
Had at a Christmas cookie exchange- yummy!
Cheesy Buffalo Chicken Dip
8 oz cream cheese, softened
1/2 cup blue cheese crumbles
1/2 cup blue cheese dressing
1/2 cup red hot sauce
2 cups cooked chicken (I use canned chicken)
Combine all ingredients & place in a pie plate or small casserole dish. Bake at 350 for 20 minutes or until hot & bubbly. Stir & serve with chips.
Cheesy Buffalo Chicken Dip
8 oz cream cheese, softened
1/2 cup blue cheese crumbles
1/2 cup blue cheese dressing
1/2 cup red hot sauce
2 cups cooked chicken (I use canned chicken)
Combine all ingredients & place in a pie plate or small casserole dish. Bake at 350 for 20 minutes or until hot & bubbly. Stir & serve with chips.
Oreo Truffles
1 package Oreo cookies
8 oz softened cream cheese
1 package semi sweet chocolate chips
crumble cookies in food processor
mix with cream cheese until well blended
Place in fridge or freezer to harden
dip into melted semi sweet chocolate
place on waxed paper
8 oz softened cream cheese
1 package semi sweet chocolate chips
crumble cookies in food processor
mix with cream cheese until well blended
Place in fridge or freezer to harden
dip into melted semi sweet chocolate
place on waxed paper
Pizzaghetti
1 lb. Italian Sausage
1 lb. Hamburger
10-oz. pkg. Spaghetti (or Fettucini is even better, IMO)
1 Egg
1/2 c. Milk
32 oz. Spaghetti Sauce (Prego, Ragu, whatever)
Pepperoni Slices (I prefer turkey)
1 1/2 c. Mozzarella Cheese
1 c. Cheddar Cheese
Garlic Salt
Brown and drain meat. Cook pasta according to the directions on the box. Mix beaten egg and milk, then pour over cooked, drained pasta. Stir in spaghetti sauce and meat, along with 1/2 cup of cheese. Pour all into 9x13 pan. Top with layer of pepperoni. Sprinkle remaining cheese on top. Cover with aluminum foil and bake for 35-45 minutes at 350.
1 lb. Hamburger
10-oz. pkg. Spaghetti (or Fettucini is even better, IMO)
1 Egg
1/2 c. Milk
32 oz. Spaghetti Sauce (Prego, Ragu, whatever)
Pepperoni Slices (I prefer turkey)
1 1/2 c. Mozzarella Cheese
1 c. Cheddar Cheese
Garlic Salt
Brown and drain meat. Cook pasta according to the directions on the box. Mix beaten egg and milk, then pour over cooked, drained pasta. Stir in spaghetti sauce and meat, along with 1/2 cup of cheese. Pour all into 9x13 pan. Top with layer of pepperoni. Sprinkle remaining cheese on top. Cover with aluminum foil and bake for 35-45 minutes at 350.
Andrea's Breakfast Casserole from Church Cookbook
24 oz. Hash Browns (frozen)
4 oz. Swiss Chess, shredded
8 oz. Cheddar Cheese, shredded
6 oz. Pepper Jack Cheese, shredded
1/2 c. Melted Butter
1 pkg. Little Smokies Sausage Links
4 Eggs
1/2 c. Half & Half
Defrost the hash browns. Pat out the water. Spread in a 9x13 inch pan. Drizzle with melted butter. Bake at 425 for 25 minutes. Over the potatoes, layer Swiss cheese, Smokies, Cheddar cheese, and Pepper Cheese. Beat eggs with Half & Half, salt, and pepper (to taste). Pour over the potato mixture. Bake at 350 for 45 minutes. Freeze in good portion sizes. OR This can be made and refrigerated overnight. When doing so, do not add egg mixture until ready to bake the next morning.
4 oz. Swiss Chess, shredded
8 oz. Cheddar Cheese, shredded
6 oz. Pepper Jack Cheese, shredded
1/2 c. Melted Butter
1 pkg. Little Smokies Sausage Links
4 Eggs
1/2 c. Half & Half
Defrost the hash browns. Pat out the water. Spread in a 9x13 inch pan. Drizzle with melted butter. Bake at 425 for 25 minutes. Over the potatoes, layer Swiss cheese, Smokies, Cheddar cheese, and Pepper Cheese. Beat eggs with Half & Half, salt, and pepper (to taste). Pour over the potato mixture. Bake at 350 for 45 minutes. Freeze in good portion sizes. OR This can be made and refrigerated overnight. When doing so, do not add egg mixture until ready to bake the next morning.
Jeni's Curried Garbanzo Beans
2 cans garbanzo beans (I think about 14 oz.)
2 large garlic cloves
1 large onion
4 roma tomatoes (or whatever looks the best)
2 Tbs butter
2 Tbs oil
1 Tbs curry powder
1 tsp ground turmeric
1/4 rsp ground cumin
1/4 tsp paprika
salt to taste
2-4 cans water
package of tortillas (usually 8)
In large pot melt butter and oil. Cut up onion and dice garlic - sauté til edges are just browning then add al spices (it will be a smelly paste). Stir a moment (don't burn!). Add diced tomatoes stir and squish together. Add beans with juice then add some water. Bring to boil. Cover and boil (low) for about 1 hour, adding and boiling away water, til it gets to be a nice thick soup. Serve with warm buttered tortillas.
2 large garlic cloves
1 large onion
4 roma tomatoes (or whatever looks the best)
2 Tbs butter
2 Tbs oil
1 Tbs curry powder
1 tsp ground turmeric
1/4 rsp ground cumin
1/4 tsp paprika
salt to taste
2-4 cans water
package of tortillas (usually 8)
In large pot melt butter and oil. Cut up onion and dice garlic - sauté til edges are just browning then add al spices (it will be a smelly paste). Stir a moment (don't burn!). Add diced tomatoes stir and squish together. Add beans with juice then add some water. Bring to boil. Cover and boil (low) for about 1 hour, adding and boiling away water, til it gets to be a nice thick soup. Serve with warm buttered tortillas.
Zaira's Broccoli Chicken Casserole
2 cups cooked rice
1/2c diced onion
1/2 bell pepper, cut into bite size pieces
2c shredded cheese - I use less
as much brocolli as you like, it says 2 packages of frozen. I use fresh though and steam it first
carrots - also in bite sized pieces. Also precooked a bit
any other veggie you like - precook if it's a harder kind
2 cans of cream of soup, or powdered if you don't need vitamin BPA today
Precook rice and veggies. Mix it all in a casserole dish minus 1c cheese. Cover and bake at 350 for 30 minutes. Take off cover and put on remaining cheese (I just put it all in at once though) and bake another 5 min.
1/2c diced onion
1/2 bell pepper, cut into bite size pieces
2c shredded cheese - I use less
as much brocolli as you like, it says 2 packages of frozen. I use fresh though and steam it first
carrots - also in bite sized pieces. Also precooked a bit
any other veggie you like - precook if it's a harder kind
2 cans of cream of soup, or powdered if you don't need vitamin BPA today
Precook rice and veggies. Mix it all in a casserole dish minus 1c cheese. Cover and bake at 350 for 30 minutes. Take off cover and put on remaining cheese (I just put it all in at once though) and bake another 5 min.
Strawberry Puff Pastry Dessery
1/2 package frozen puff pastry
5 cups fresh, sliced strawberries, divided
6 oz white baking chocolate
8 oz cream cheese, softened
1 tsp vanilla extract
1 cup confectioner's sugar
1/3 cup malted milk powder
2 cups heavy whipping cream, whipped
strawberry syrup, optional
Thaw one puff pastry sheet. Unfold. Cut lengthwise into 3 3-inch wide strips. Cut each strip into thirds (9 squares total). Place 1 inch apart on cookie sheet. Bake at 400 for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Place 2 1/2 cups strawberries in a blender; Cover and puree. Set aside. In a large microwave-safe bowl, melt the white chocolate. Cool slightly. Addd cream cheese & vanilla. Beat until smooth. Beat in the confectioner's sugar & malted milk. Stir in the puree & fold in the whipped cream.
Split pastry squares in half horizontally. Line an ungreased 13 x 9 dish with the bottom pastry halves, cut side up. Spread wih 3 1/2 cups of the strawberry cream. Cover with pastry tops, cut side down.
Spread wih remaining berries. Drizzle with strawberry syrup if desired.
5 cups fresh, sliced strawberries, divided
6 oz white baking chocolate
8 oz cream cheese, softened
1 tsp vanilla extract
1 cup confectioner's sugar
1/3 cup malted milk powder
2 cups heavy whipping cream, whipped
strawberry syrup, optional
Thaw one puff pastry sheet. Unfold. Cut lengthwise into 3 3-inch wide strips. Cut each strip into thirds (9 squares total). Place 1 inch apart on cookie sheet. Bake at 400 for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Place 2 1/2 cups strawberries in a blender; Cover and puree. Set aside. In a large microwave-safe bowl, melt the white chocolate. Cool slightly. Addd cream cheese & vanilla. Beat until smooth. Beat in the confectioner's sugar & malted milk. Stir in the puree & fold in the whipped cream.
Split pastry squares in half horizontally. Line an ungreased 13 x 9 dish with the bottom pastry halves, cut side up. Spread wih 3 1/2 cups of the strawberry cream. Cover with pastry tops, cut side down.
Spread wih remaining berries. Drizzle with strawberry syrup if desired.
Calico Beans
Saute 1 # cubed bacon. Pour off fat and add 2 # ground beef & 1 large chopped onion. When meat is done, add 1 cup ketchup, 1/4 cup brown sugar, 1 1/2 Tbsp vinegar, 1 tsp mustard, 1 can drained kidney beans, 1 can drained lima beans, 1 can pork & beans. Bake at 350 for 1 hour.
Louisiana Chicken Tetrazini
I had this when a mom from my MOMS Club made it for me after the twins were born.
One 16 oz box thin spaghetti noodles
1 stick butter or margarine
1 onion, finely chopped
1 bell pepper, finely chopped (optional)
a 2lb package velveeta cheese
2 cans Rotel diced tomatoes with green chilis (I usually use one can Rotel & one can regular diced tomatoes)
Chicken
Melt butter & saute the onion and pepper in the butter.
Add the cheese & diced tomatoes.Cook over low heat until cheese is completely melted.
After melted, add meat and simmer while spaghetti is cooking.
Boil and drain the noodles. Add meat mixture.
Pour into 9x13 glass pan or other large casserole dish & bake at 350 degrees until hot and bubbly.
One 16 oz box thin spaghetti noodles
1 stick butter or margarine
1 onion, finely chopped
1 bell pepper, finely chopped (optional)
a 2lb package velveeta cheese
2 cans Rotel diced tomatoes with green chilis (I usually use one can Rotel & one can regular diced tomatoes)
Chicken
Melt butter & saute the onion and pepper in the butter.
Add the cheese & diced tomatoes.Cook over low heat until cheese is completely melted.
After melted, add meat and simmer while spaghetti is cooking.
Boil and drain the noodles. Add meat mixture.
Pour into 9x13 glass pan or other large casserole dish & bake at 350 degrees until hot and bubbly.
Rita's Spaghetti Sauce, adjusted
1 lg. can tomato puree
3 16 oz. can tomato paste
1/4 t. cinnamon
1/4 cup sugar
1 T basil
2 minced garlic cloves
salt and pepper
2 bay leaves
1/4 t baking soda
1 t. oregano
1 tsp salt
Use the lg. puree can to add 3 to 3 1/2 cans of water
Mix all together in a lagre pot with a heavy bottom and bring to a boil, stirring often.
Add meatballs, bring to low boil, then reduce to low.
Continue to cook on low, stirring occasionally, until sauce cooks down half way. I usually cook it about 8 hours.
Meatballs
2 lbs. lean ground chuck
1 lb ground pork or Italian sausage
3 eggs
3/4 cups of seasoned bread crumbs
2 T parsley
1 med. chopped onion
salt and pepper
Mix everything together well and roll into balls about 2 1/2"
Add to sauce. I like to make them the night before and put them in the freezer but you don't have to.
3 16 oz. can tomato paste
1/4 t. cinnamon
1/4 cup sugar
1 T basil
2 minced garlic cloves
salt and pepper
2 bay leaves
1/4 t baking soda
1 t. oregano
1 tsp salt
Use the lg. puree can to add 3 to 3 1/2 cans of water
Mix all together in a lagre pot with a heavy bottom and bring to a boil, stirring often.
Add meatballs, bring to low boil, then reduce to low.
Continue to cook on low, stirring occasionally, until sauce cooks down half way. I usually cook it about 8 hours.
Meatballs
2 lbs. lean ground chuck
1 lb ground pork or Italian sausage
3 eggs
3/4 cups of seasoned bread crumbs
2 T parsley
1 med. chopped onion
salt and pepper
Mix everything together well and roll into balls about 2 1/2"
Add to sauce. I like to make them the night before and put them in the freezer but you don't have to.
Rita's Heath Bar Cake
Deveil Food Cake Mix
1 cup chocolate chips
1 can sweetened condensed milk
1 package Cool Whip
Heath Bar chips
Bake a devils food cake according to package directions,but add choc. chips to cake batter. When cake is done, remove from oven and immediately poke holes all over the top with a dinner fork. Frost cake with a can of sweetened condensed milk. Allow to cool. Frost with cool whip and sprinkle with heath bar chips. Keep refrigerated.
1 cup chocolate chips
1 can sweetened condensed milk
1 package Cool Whip
Heath Bar chips
Bake a devils food cake according to package directions,but add choc. chips to cake batter. When cake is done, remove from oven and immediately poke holes all over the top with a dinner fork. Frost cake with a can of sweetened condensed milk. Allow to cool. Frost with cool whip and sprinkle with heath bar chips. Keep refrigerated.
Stuffed Taco Shells
2 lbs ground beef
2 envelopes taco seasoning
1 8oz pkg cream cheese
24 uncooked pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese, monterey jack or mozzarella (whatever you
prefer)
1 cup crushed tortilla chips
Brown ground beef until no longer pink. Strain. Add taco seasoning,
prepare according to pkg directions. Add cream cheese. Cover and simmer
for 5-10 minutes or until cream cheese is melted. Transfer to bowl, chill
for 1 hour. Cook pasta shells according to pkg directions, drain, fill each
shell with about 3 tbls of meat mixture.
At this point, you can divide up your shells and freeze accordingly, I
usually group them 4-5 shells at a time.
When defrosting, thaw in fridge for 24 hours.
To cook from frozen or unfrozen:
Put salsa in bottom of pan. Top with stuffed shells, pour taco sauce on top
of shells. Cover and bake at 350 for 40 minutes if frozen, 30 minutes it
thawed. Uncover and sprinkle with cheese and chips. Bake 10 - 15 minutes
longer or until heated thru. Serve with sour cream.
2 envelopes taco seasoning
1 8oz pkg cream cheese
24 uncooked pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese, monterey jack or mozzarella (whatever you
prefer)
1 cup crushed tortilla chips
Brown ground beef until no longer pink. Strain. Add taco seasoning,
prepare according to pkg directions. Add cream cheese. Cover and simmer
for 5-10 minutes or until cream cheese is melted. Transfer to bowl, chill
for 1 hour. Cook pasta shells according to pkg directions, drain, fill each
shell with about 3 tbls of meat mixture.
At this point, you can divide up your shells and freeze accordingly, I
usually group them 4-5 shells at a time.
When defrosting, thaw in fridge for 24 hours.
To cook from frozen or unfrozen:
Put salsa in bottom of pan. Top with stuffed shells, pour taco sauce on top
of shells. Cover and bake at 350 for 40 minutes if frozen, 30 minutes it
thawed. Uncover and sprinkle with cheese and chips. Bake 10 - 15 minutes
longer or until heated thru. Serve with sour cream.
Spicy Honey-Glazed Bacon
1 pound thick-cut bacon, preferably without a lot of fat visible.
2 tbsp honey
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1 tbsp sesame seeds
Preheat oven to 375. Line 2 rimmed cookie sheets with parchment paper. Arrange bacon slices on the paper in a single layer. In a small skillet, combine honey, coriander and cayenne over high heat until melted (about 1 minute). Brush the spiced honey on one side of the bacon. Bake 10 minutes. Sprinkle lightly with sesame seeds on the honey side & bake for 10 minutes longer, until sizzling & browned. Drain on paper towels, glazed side up. Serve right away.
2 tbsp honey
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1 tbsp sesame seeds
Preheat oven to 375. Line 2 rimmed cookie sheets with parchment paper. Arrange bacon slices on the paper in a single layer. In a small skillet, combine honey, coriander and cayenne over high heat until melted (about 1 minute). Brush the spiced honey on one side of the bacon. Bake 10 minutes. Sprinkle lightly with sesame seeds on the honey side & bake for 10 minutes longer, until sizzling & browned. Drain on paper towels, glazed side up. Serve right away.
Mom's Complicated but Good Lasagna
1 # sweet Italian sausage
1 # ground beef
1/2 cup chopped onion
2 minced garlic cloves
28 oz can crushed tomatoes
8 oz can tomato sauce
6 oz can tomato paste
1/2 cup water
2 tbsp sugar
1 tsp fennel seed
2 tsp fresh, chopped basil leaves
4 tbsp fresh, chopped Italian parsley
1 tsp salt
1 tsp Italian seasoning
1/2 tsp ground pepper
23 oz ricotta cheese
1/2 tsp fresh grated nutmeg
1 egg
1 # shredded mozzarella
1 cup grated parmesan cheese
Put the sausage, beef, onions and garlic into a pot. Brown for about 6-9 minutes. Easiest to do in a dutch oven. Use medium heat. Remove grease from meat when done cooking.
Add the tomatoes, sauce & paste, along with the water. Stir into meat mixture. Add the sugar, fennel, basil, 2 tbsp of the parsley, salt, Italian seasoning & pepper. Cover pot & simmer on low for 1 hour 30 minutes.
Soak 12 lasagna noodles in hot tap water for 15 minutes.
Make cheese filling: mix ricotta with nutmeg. Add egg, remaining 2 tbsp parsley & mix together.
Use a 13 x 9 pan. Spread 2 cups meat sauce on bottom of pan. shake water off of all of the lasagna noodles. Lay 6 noodles across the layer of sauce. Sread half ricotta over the noodles. Spread half of the mozzarella over ricotta. Sprinkle half of the parmesan over the mozzarella. Repeat layering process, saving some cheese fr top of lasagna. Put last layer of meat sauce on & top with cheese.
Cover with foil.
Bake in oven at 350 for 25 minutes.
Remove foil.
Bake additional 25 minutes.
Remove from oven & let set up for 20-30 minutes before serving.
1 # ground beef
1/2 cup chopped onion
2 minced garlic cloves
28 oz can crushed tomatoes
8 oz can tomato sauce
6 oz can tomato paste
1/2 cup water
2 tbsp sugar
1 tsp fennel seed
2 tsp fresh, chopped basil leaves
4 tbsp fresh, chopped Italian parsley
1 tsp salt
1 tsp Italian seasoning
1/2 tsp ground pepper
23 oz ricotta cheese
1/2 tsp fresh grated nutmeg
1 egg
1 # shredded mozzarella
1 cup grated parmesan cheese
Put the sausage, beef, onions and garlic into a pot. Brown for about 6-9 minutes. Easiest to do in a dutch oven. Use medium heat. Remove grease from meat when done cooking.
Add the tomatoes, sauce & paste, along with the water. Stir into meat mixture. Add the sugar, fennel, basil, 2 tbsp of the parsley, salt, Italian seasoning & pepper. Cover pot & simmer on low for 1 hour 30 minutes.
Soak 12 lasagna noodles in hot tap water for 15 minutes.
Make cheese filling: mix ricotta with nutmeg. Add egg, remaining 2 tbsp parsley & mix together.
Use a 13 x 9 pan. Spread 2 cups meat sauce on bottom of pan. shake water off of all of the lasagna noodles. Lay 6 noodles across the layer of sauce. Sread half ricotta over the noodles. Spread half of the mozzarella over ricotta. Sprinkle half of the parmesan over the mozzarella. Repeat layering process, saving some cheese fr top of lasagna. Put last layer of meat sauce on & top with cheese.
Cover with foil.
Bake in oven at 350 for 25 minutes.
Remove foil.
Bake additional 25 minutes.
Remove from oven & let set up for 20-30 minutes before serving.
Corbin's Egg-free Flax Blueberry Muffins
wet stuff:
1 cup flaxseed egg substitute (ground flaxseed and water; use 1 tbsp ground flaxseed to 3 tbsp cold water. Sit in fridge for 20 minutes)
2 cups soy milk
1 cup canola oil
1 1/2 cps honey
1 1/2 tbsp vanilla
dry stuff:
7 cps sifted whole wheat pastry flour
2 tbsp baking powder
1 1/2 tsp baking soda
2 tbsp soy powder
goodies:
2 1/2 cups frozen blueberries, chopped in food processor
2 1/2 cups frozen blueberries, whole
raw unsgar for sprinkling on top
Sift all dry stuff into a large bowl & set aside.
Whip all wet stuff 2-3 minutes in a mixer
Blend wet into dry and fold in goodies with spatula. Do not overmix.
Spray muffin tins with nonstick spray or use muffin papers.
Fill muffin tins 3/4 full with batter.
Sprinkle raw sugar on each muffin top before baking.
Bake at 375 for 22-25 minutes.
Make 30 muffins.
1 cup flaxseed egg substitute (ground flaxseed and water; use 1 tbsp ground flaxseed to 3 tbsp cold water. Sit in fridge for 20 minutes)
2 cups soy milk
1 cup canola oil
1 1/2 cps honey
1 1/2 tbsp vanilla
dry stuff:
7 cps sifted whole wheat pastry flour
2 tbsp baking powder
1 1/2 tsp baking soda
2 tbsp soy powder
goodies:
2 1/2 cups frozen blueberries, chopped in food processor
2 1/2 cups frozen blueberries, whole
raw unsgar for sprinkling on top
Sift all dry stuff into a large bowl & set aside.
Whip all wet stuff 2-3 minutes in a mixer
Blend wet into dry and fold in goodies with spatula. Do not overmix.
Spray muffin tins with nonstick spray or use muffin papers.
Fill muffin tins 3/4 full with batter.
Sprinkle raw sugar on each muffin top before baking.
Bake at 375 for 22-25 minutes.
Make 30 muffins.
Angel Food Cake with Passion Fruit Coulis
1 cup cake flour
1 1/2 cups plus 1 tbsp sugar (superfine is best- may alternately use a food processor to grind)
13 egg whites at room temperature
1/2 tsp salt
1 tsp cream of tartar
1 tsp almond extract
1/2 tsp vanilla extract
Preheat oven to 300 degrees.
Sift flour 3 times. Sift again with 3/4 cup plus 1 tbsp sugar.
In a mixer beat whites until frothy. Add salt & cream of tartar. Beat until barely holds soft peaks.
Beat in remaining sugar a little at a time until it holds stiff peaks.
Fold in extracts.
Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour in the same manner, 1/4 at a time.
Spoon or pour batter into clean, ungreased tube pan. Rap it on counter to eliminate gaps/bubbles.
Bake for 1 hour 15 minutes & cake springs back when touched. Invert pan over a bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom firmly on counter & invert to plate. Serve with passion fruit coulis.
Passion Fruit Coulis:
5 whole passion fruit, halved, pulp & juice scooped out or 1 cup unsweetened passion fruit juice
1 cup sugar
In small saucepan, add both ingredients. Bring to a boil. Lower heat to medium. cook until thickened, 5-10 minues. remove from heat If using pulp, strain through a fine sieve. Serve with cake.
1 1/2 cups plus 1 tbsp sugar (superfine is best- may alternately use a food processor to grind)
13 egg whites at room temperature
1/2 tsp salt
1 tsp cream of tartar
1 tsp almond extract
1/2 tsp vanilla extract
Preheat oven to 300 degrees.
Sift flour 3 times. Sift again with 3/4 cup plus 1 tbsp sugar.
In a mixer beat whites until frothy. Add salt & cream of tartar. Beat until barely holds soft peaks.
Beat in remaining sugar a little at a time until it holds stiff peaks.
Fold in extracts.
Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour in the same manner, 1/4 at a time.
Spoon or pour batter into clean, ungreased tube pan. Rap it on counter to eliminate gaps/bubbles.
Bake for 1 hour 15 minutes & cake springs back when touched. Invert pan over a bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom firmly on counter & invert to plate. Serve with passion fruit coulis.
Passion Fruit Coulis:
5 whole passion fruit, halved, pulp & juice scooped out or 1 cup unsweetened passion fruit juice
1 cup sugar
In small saucepan, add both ingredients. Bring to a boil. Lower heat to medium. cook until thickened, 5-10 minues. remove from heat If using pulp, strain through a fine sieve. Serve with cake.
Ribeye Steak with Avocado Butter
6 ribeye steaks, 3/4 inch thick
1 tbsp olive oil
1 tbsp herbs de Provence, crushed
1/2 tsp salt
1/2 tsp freshly ground black pepper
Avocado butter
Trim fat from steaks. Brush with oil. Mix herbs with salt & pepper & rub into steaks. Can cover and chill up to 24 hours if desired.
Grill steaks on rack of uncovered grill directly over medium coals until desired doneness. For a gas grill, preheat grill, then reduce heat to medium. Place steaks on grill rack. Serve with Avocado Butter.
Avocado Butter:
seed, peel and chop 1 ripe avocado. Combine it with 1/4 cup softened butter, 3 tbsp lime juice, 2 tbsp freshly chopped chervil or parsley, 1 tbsp freshly snipped tarragon, 1/4 tsp salt & 1/8 tsp cayenne pepper. Mash together. Chill until almost firm.
1 tbsp olive oil
1 tbsp herbs de Provence, crushed
1/2 tsp salt
1/2 tsp freshly ground black pepper
Avocado butter
Trim fat from steaks. Brush with oil. Mix herbs with salt & pepper & rub into steaks. Can cover and chill up to 24 hours if desired.
Grill steaks on rack of uncovered grill directly over medium coals until desired doneness. For a gas grill, preheat grill, then reduce heat to medium. Place steaks on grill rack. Serve with Avocado Butter.
Avocado Butter:
seed, peel and chop 1 ripe avocado. Combine it with 1/4 cup softened butter, 3 tbsp lime juice, 2 tbsp freshly chopped chervil or parsley, 1 tbsp freshly snipped tarragon, 1/4 tsp salt & 1/8 tsp cayenne pepper. Mash together. Chill until almost firm.
Wednesday, January 20, 2010
Sweet Potato Cheese Ball
8 oz softened cream cheese
2 cups cold mashed sweet potatoes
1/4 cup finely chopped onion
2 tbsp finely chopped jalepeno pepper
1 tsp seasoned salt
1 tsp Worcestershire
1 tsp Louisiana hot sauce
1/2 to 1 tsp hot sauce
1/4 cup chopped pecans
In a mixing bowl, beat cream cheese & sweet potatoes unil smooth. Add the next 7 ingredients; Mix well. Cover and refrigerate for 4 hours. Shape into a ball. Refrigerate until firm. Serve with breadsticks, crackers or raw veggies.
2 cups cold mashed sweet potatoes
1/4 cup finely chopped onion
2 tbsp finely chopped jalepeno pepper
1 tsp seasoned salt
1 tsp Worcestershire
1 tsp Louisiana hot sauce
1/2 to 1 tsp hot sauce
1/4 cup chopped pecans
In a mixing bowl, beat cream cheese & sweet potatoes unil smooth. Add the next 7 ingredients; Mix well. Cover and refrigerate for 4 hours. Shape into a ball. Refrigerate until firm. Serve with breadsticks, crackers or raw veggies.
Sundried Tomato Spread for a Party
serves 28.
2 pkgs cream cheese, softened
2 cups mayo
14 cup finely chopped onion
4 minced garlic cloves
7 oz jar of sundried tomatoes, chopped & drained
2/3 cup chopped roasted red peppers
8 oz shredded mozzarella
8 oz shredded Italian cheese blend
1 cup of shredded parmesan, divided
In a large mixing bowl, combine the cream cheese, mayo, onion & garlic until blended. Stir in tomatoes, red peppers. Stir in mozzarella, Italian cheese & 3/4 cup of Parmesan. Transfer to a greased 13 x 9 baking pan. Sprinkle with the remaining parmesan. Bake uncovered at 350 for 20 minutes until bubbly and lightly browned. Serve with crackers.
2 pkgs cream cheese, softened
2 cups mayo
14 cup finely chopped onion
4 minced garlic cloves
7 oz jar of sundried tomatoes, chopped & drained
2/3 cup chopped roasted red peppers
8 oz shredded mozzarella
8 oz shredded Italian cheese blend
1 cup of shredded parmesan, divided
In a large mixing bowl, combine the cream cheese, mayo, onion & garlic until blended. Stir in tomatoes, red peppers. Stir in mozzarella, Italian cheese & 3/4 cup of Parmesan. Transfer to a greased 13 x 9 baking pan. Sprinkle with the remaining parmesan. Bake uncovered at 350 for 20 minutes until bubbly and lightly browned. Serve with crackers.
Savory Party Bread (Taste of Home)
1 round loaf of sourdough bread
1 # sliced Monterey Jack
1/2 cup melted butter
1/2 cup chopped green onions
2-3 Tbsp poppyseeds
Cut bread lengthwise & crosswise without cutting through the bottom crust. Insert cheese between the cuts. Combine rest of ingredients & drizzle over bread. Wrap in foil & place on baking sheet. Bake at 350 for 15 minutes. Uncover. Bake 10 minutes longer or until cheese is melted.
1 # sliced Monterey Jack
1/2 cup melted butter
1/2 cup chopped green onions
2-3 Tbsp poppyseeds
Cut bread lengthwise & crosswise without cutting through the bottom crust. Insert cheese between the cuts. Combine rest of ingredients & drizzle over bread. Wrap in foil & place on baking sheet. Bake at 350 for 15 minutes. Uncover. Bake 10 minutes longer or until cheese is melted.
Asparagus Ham Swirls
16 fresh asparagus spears, trimmed
3 tbsp dijon mustard
16 slices fully cooked ham
16 slices processed swiss cheese
2 eggs, beaten
1 cup dry bread crumbs
cooking oil
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Spread abotu 1 tsp mustard on each ham slice. Top with one slice cheese. Place an asparagus spear at one end (trim to fit). Roll up each ham slice tightly; secure with 3 toothpicks. Dip ham rolls in egg, then roll in breadcrumbs. In an electric skillet, heat oil to 350 degrees. Fry rolls a few at a time until golden brown, about 3-4 minutes. Cut each roll between the toothpicks into 3 pieces. Makes 4 dozen.
3 tbsp dijon mustard
16 slices fully cooked ham
16 slices processed swiss cheese
2 eggs, beaten
1 cup dry bread crumbs
cooking oil
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Spread abotu 1 tsp mustard on each ham slice. Top with one slice cheese. Place an asparagus spear at one end (trim to fit). Roll up each ham slice tightly; secure with 3 toothpicks. Dip ham rolls in egg, then roll in breadcrumbs. In an electric skillet, heat oil to 350 degrees. Fry rolls a few at a time until golden brown, about 3-4 minutes. Cut each roll between the toothpicks into 3 pieces. Makes 4 dozen.
Reuben Dip
8 oz cream cheese
1 cup sour cream
8 oz grated swiss cheese
4 oz diced deli-style corned beef
1 cup drained and chopped sauerkraut
1 cup thousand island dressing
Mix all ingredients together in a casserole dish. Warm in microwave 5 minutes before serving. Serve with breadstics or party rye.
1 cup sour cream
8 oz grated swiss cheese
4 oz diced deli-style corned beef
1 cup drained and chopped sauerkraut
1 cup thousand island dressing
Mix all ingredients together in a casserole dish. Warm in microwave 5 minutes before serving. Serve with breadstics or party rye.
Cocktail Weiners
1/4 cup chopped onions
1/2 cup ketchup
2 tsp butter
1/4 cup water
1 tbsp vinegar
1/2 tsp Worcestershire
2 Tbsp brown sugar
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp paprika
package of cocktail weiners
Saute onion in butter. Stir in ketchup, water, vinegar, Worcestershire, brown sugar, salt, dry mustard & paprika. Cook until sauce is bubbling. Add hotdogs & heat through.
1/2 cup ketchup
2 tsp butter
1/4 cup water
1 tbsp vinegar
1/2 tsp Worcestershire
2 Tbsp brown sugar
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp paprika
package of cocktail weiners
Saute onion in butter. Stir in ketchup, water, vinegar, Worcestershire, brown sugar, salt, dry mustard & paprika. Cook until sauce is bubbling. Add hotdogs & heat through.
Cowboy Caviar
2 tbsp red wine vinegar
1-2 tsp hot sauce
1 1/2 tsp oil
1 clove minced garlic
1 chopped green pepper
1 chopped avocado
15 oz can black beans, drained
15 oz can corn, drained
2/3 cups thinly sliced green onions
2/3 cups cilantro
1/2 cups seeded & chopped tomatoes
juice of one lime
combine all ingredients, chill. Serve with chips.
1-2 tsp hot sauce
1 1/2 tsp oil
1 clove minced garlic
1 chopped green pepper
1 chopped avocado
15 oz can black beans, drained
15 oz can corn, drained
2/3 cups thinly sliced green onions
2/3 cups cilantro
1/2 cups seeded & chopped tomatoes
juice of one lime
combine all ingredients, chill. Serve with chips.
Slagle (Zucchini) Apple Crisp
From Connie, the caregiver at Slagle Trout Farm. She tricked us with this "apple" dessert one year.
8 c. sliced and peeled zucchini- slice to look like apples
3/4 cup lemon juice
1 tsp ground nutmeg
1/2 cup sugar
2 tsp cinnamon
1 box butter cake mix (yellow)
1 cup butter
coconut
chopped nuts
jar of caramel ice cream topping
Cook zucchini & lemon juice until tender, about 15 minutes. Add nutmeg, sugar, cinnamon,. Stir until sugar dissolves. Remove from heat. Pour into a greased 13 x 9 baking dish.
Top with dry cake mix on top of zucchini sprinkle with chopped nuts & cocobut. Melt 1 c. butter & pour over top. Bake at 350 for 50 minutes or until brow. Pour 1/2 jar caramel ice cream topping on top. Bake 10 more minutes.
8 c. sliced and peeled zucchini- slice to look like apples
3/4 cup lemon juice
1 tsp ground nutmeg
1/2 cup sugar
2 tsp cinnamon
1 box butter cake mix (yellow)
1 cup butter
coconut
chopped nuts
jar of caramel ice cream topping
Cook zucchini & lemon juice until tender, about 15 minutes. Add nutmeg, sugar, cinnamon,. Stir until sugar dissolves. Remove from heat. Pour into a greased 13 x 9 baking dish.
Top with dry cake mix on top of zucchini sprinkle with chopped nuts & cocobut. Melt 1 c. butter & pour over top. Bake at 350 for 50 minutes or until brow. Pour 1/2 jar caramel ice cream topping on top. Bake 10 more minutes.
Hot Ham & Cheese Sandwiches
1/2 # butter
3 Tbsp mustard
1 small grated onion
1 bsp Worcestershire sauce
1 1/2 Tbsp poppyseeds
1# shaved ham
1/2 # shaved swiss cheese
16 hamburger buns (serves 16)
Soften butter & mix well with mustard, onion, Worcestershire & poppyseeds. Spread on both sides o buns. Fill generously with ham and cheese. Wrap in foil & place in oven at 275 for 20 minutes.
3 Tbsp mustard
1 small grated onion
1 bsp Worcestershire sauce
1 1/2 Tbsp poppyseeds
1# shaved ham
1/2 # shaved swiss cheese
16 hamburger buns (serves 16)
Soften butter & mix well with mustard, onion, Worcestershire & poppyseeds. Spread on both sides o buns. Fill generously with ham and cheese. Wrap in foil & place in oven at 275 for 20 minutes.
Tamale Pie
Smoky flavor
3 slices bacon cut in 1 inch pieces
1 lg chopped onion
1/4 cup chopped green pepper
1 1/2 # ground beef
2 tsp salt
1/4 tsp ground pepper
2 1/2 tsp chili powder
1/2 tsp ground cumin
12 oz corn, drained
10 1/2 oz can condensed tomato soup
16 oz can tomatoes
1/2 cup pitted black olives, chopped
box of cornbread
3/4 cup shredded sharp cheddar cheese
Heat oven to 375. Fry bacon until crisp Drain all but 2 tbsp fat from skillet. Add onion, green pepper, and saute until tender. Add meat & brown. Add salt, pepper, chili pepper, cumin, corn, soup, tomatoes & olives. Mix well & simmer 15 minutes. Add bacon. Turn into greased 13 x 9 baking dish. Prepare cornbread according to directions on box & spread over meat mixture. Sprinkle wih cheese. Bake 30-40 minutes.
3 slices bacon cut in 1 inch pieces
1 lg chopped onion
1/4 cup chopped green pepper
1 1/2 # ground beef
2 tsp salt
1/4 tsp ground pepper
2 1/2 tsp chili powder
1/2 tsp ground cumin
12 oz corn, drained
10 1/2 oz can condensed tomato soup
16 oz can tomatoes
1/2 cup pitted black olives, chopped
box of cornbread
3/4 cup shredded sharp cheddar cheese
Heat oven to 375. Fry bacon until crisp Drain all but 2 tbsp fat from skillet. Add onion, green pepper, and saute until tender. Add meat & brown. Add salt, pepper, chili pepper, cumin, corn, soup, tomatoes & olives. Mix well & simmer 15 minutes. Add bacon. Turn into greased 13 x 9 baking dish. Prepare cornbread according to directions on box & spread over meat mixture. Sprinkle wih cheese. Bake 30-40 minutes.
Cheesy Bowl
1 cup shredded parmesan
8 oz shredded Colby Jack
1 can cooked bacon pieces
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 round loaf of bread
Blend ingredients together except bread. Hollow out bread, spoon dip into bread. Place on ungreased baking sheet and bake 1 hour at 350. Serve with the bread pieces and crackers.
8 oz shredded Colby Jack
1 can cooked bacon pieces
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 round loaf of bread
Blend ingredients together except bread. Hollow out bread, spoon dip into bread. Place on ungreased baking sheet and bake 1 hour at 350. Serve with the bread pieces and crackers.
Cherry Cheese Dessert Spread
8 oz cream cheese
8 oz cool whip
1/2 cup powdered sugar
1 can cherry pie filling
Combine first 3 ingredients and spread in a shallow dish. Top with pie filling & serve with graham crackers.
8 oz cool whip
1/2 cup powdered sugar
1 can cherry pie filling
Combine first 3 ingredients and spread in a shallow dish. Top with pie filling & serve with graham crackers.
Bacon Roll Ups Appetizer
1 can cream of chicken soup
1 lb bacon, cut in halves crosswise
1 loaf of bread, crusts removed
Roll each slice of bread with a rolling pin to flatten. Brush both sides of bread with soup. Roll up each slice jelly-roll style. Wrap 2 pieces of bacon around each roll & cut the rolls in half. Arrange rolls on sprayed cookie sheet. Bake at 400 for 10 minutes or until bacon is done.
1 lb bacon, cut in halves crosswise
1 loaf of bread, crusts removed
Roll each slice of bread with a rolling pin to flatten. Brush both sides of bread with soup. Roll up each slice jelly-roll style. Wrap 2 pieces of bacon around each roll & cut the rolls in half. Arrange rolls on sprayed cookie sheet. Bake at 400 for 10 minutes or until bacon is done.
Sausage Appetizer
For Christmas Eve
1 # Polish sausage, cut up
3/4 cup brown sugar
1 diced onion
1 cup applesauce
Combine ingredients in 13 x 9 pan. Bake at 350 for 1 hour, strring after 30 minutes.
1 # Polish sausage, cut up
3/4 cup brown sugar
1 diced onion
1 cup applesauce
Combine ingredients in 13 x 9 pan. Bake at 350 for 1 hour, strring after 30 minutes.
French Toast Casserole
A Christmas morning favorite
French bread, sliced 1 inch thick
8 eggs
3 cups milk
4 tbsp sugar
3/4 tsp salt
1 tbsp vanilla
2 tbsp butter
cinnamon optional
Spray a 13 x 9 pan with nonstick spray. Arrange bread slices in a single layer over bottom of pan. Beat eggs, milk, sugar, salt and vanilla & pour over bread. Dot with butter & sprinkle with cinnamon if desired. Cover & refrigerate overnight.
Bake at 350 for 45 minutes until puffy and golden.
French bread, sliced 1 inch thick
8 eggs
3 cups milk
4 tbsp sugar
3/4 tsp salt
1 tbsp vanilla
2 tbsp butter
cinnamon optional
Spray a 13 x 9 pan with nonstick spray. Arrange bread slices in a single layer over bottom of pan. Beat eggs, milk, sugar, salt and vanilla & pour over bread. Dot with butter & sprinkle with cinnamon if desired. Cover & refrigerate overnight.
Bake at 350 for 45 minutes until puffy and golden.
Mom's Chicken Stuffing Casserole
Made for me post-partum after the twins were born
3-4 cooked chicken breasts- cut into bite size pieces
1 can cream of celery soup
1/2 cup mayo
1 can waterchestnuts, drained
1/4 cup chopped onion
optional- 1/2 cup thinly sliced celery
topping:
1 package stuffing
1 1/2 cus chicken broth
1/2 cup cut-up butter
Bake at 350 for 45-60 minutes
3-4 cooked chicken breasts- cut into bite size pieces
1 can cream of celery soup
1/2 cup mayo
1 can waterchestnuts, drained
1/4 cup chopped onion
optional- 1/2 cup thinly sliced celery
topping:
1 package stuffing
1 1/2 cus chicken broth
1/2 cup cut-up butter
Bake at 350 for 45-60 minutes
New Year's Resolution
It has been one of my long term goals for a long time to catalog all of my favorite recipes into one spot, but I didn't know how to do it. I finally made it a New Year's resolution this year (to start at least). It just came to me today that it would be a great thing to type them into a blog & print the blog into book format for reference someday. The only problem I foresee is that they won't be broken up into categories; however, this doesn't bother me. I am just thankful to have finally thought of a very easy way to do this.
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