1 package Robin Hood pizza dough. Cook until brown
Mix:
3 oz. softened cream cheese
1/2 cup sour cream
½ cup mayo
1 teaspoon dill weed
1 teaspoon garlic salt
1 teaspoon powdered onion
Spread above over pizza dough
Mix: 1 small tomato cut up fine
½ cup green pepper cut up fine
1 small onion cut up fine
Spread on top of cheese mixture
Add:
1 cup shredded cheddar cheese on top
Friday, December 25, 2009
CHEESE BALL (DOUBLE)
CHEESE BALL (DOUBLE)
EVELYN PEARSON’S ( PILOTS GRILL)
2 – 8-oz. packages cold pack cheese
2 – 8-oz. packages cream cheese
4 tablespoons oleo
4 teaspoons chopped onion
4 teaspoons chopped green pepper
4 teaspoons chopped pimento
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Mix altogether and form into ball
EVELYN PEARSON’S ( PILOTS GRILL)
2 – 8-oz. packages cold pack cheese
2 – 8-oz. packages cream cheese
4 tablespoons oleo
4 teaspoons chopped onion
4 teaspoons chopped green pepper
4 teaspoons chopped pimento
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Mix altogether and form into ball
Saturday, December 19, 2009
French Onion Soup
Note: adapted from Cooks Illustrated
Serves 6. Published January 1, 2008. From Cook's Illustrated.
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
| Soup | |
| 3 | tablespoons unsalted butter , cut into 3 pieces |
| 6 | large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below) |
| Table salt | |
| 2 | cups water , plus extra for deglazing |
| 1/2 | cup dry sherry |
| 4 | cups low-sodium chicken broth (see note) |
| 2 | cups beef broth (see note) |
| 6 | sprigs fresh thyme , tied with kitchen twine |
| 1 | bay leaf |
| Ground black pepper | |
| Cheese Croutons | |
| 1 | small baguette , cut into 1/2-inch slices |
| 8 | ounces shredded Gruyère cheese (about 2 1/2 cups) |
INSTRUCTIONS
- 1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
- 2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
- 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
- 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Mexican Chocolate-Cherry Rounds
Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries. (Note adapted from Epicurious)
Ingredients:
6 ounces unsweetened chocolate, chopped
2 cups plus 2 tablespoons all purpose flour (315 grams)
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2/3 cup powdered sugar
60 (about) candied cherry halves
Denver Adjustments:
6 ounces unsweetened chocolate, chopped
2 cups plus 2 tablespoons all purpose flour (327grams)
1 tablespoon ground cinnamon
1 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 3/4 cups sugar (370 grams after removing) (Subtract 1 1/2 Tablespoons)
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs + 1 Tablespoon of egg whites
1 teaspoon vanilla extract
2/3 cup powdered sugar
60 (about) candied cherry halves
2 cups plus 2 tablespoons all purpose flour (327grams)
1 tablespoon ground cinnamon
1 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 3/4 cups sugar (370 grams after removing) (Subtract 1 1/2 Tablespoons)
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs + 1 Tablespoon of egg whites
1 teaspoon vanilla extract
2/3 cup powdered sugar
60 (about) candied cherry halves
Each cookie should weigh approximately 15 grams. This will yield a little more than 60 cookies.
Bake at 350 for 10 min and 30 seconds.
Directions:
Stir chocolate in top of double boiler over simmering water until smooth; cool.
Combine flour and next five ingredients in a medium bowl. Using an electric mixer, beat 1 3/4 cups of sugar and butter in a large bowl until light. Beat in eggs, one at a time, then vanilla and chocolate. Gradually add dry ingredients, beating just until combined. Chill dough until firm, about 2 hours.
Preheat oven to 350 degrees F. Lightly butter 2 large baking sheets. Place powdered sugar in a shallow pan. Form the dough into 1 inch balls. Roll each ball in powdered sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1 and 1/2 inches apart. Press 1 cherry half into the center of each cookie. Bake until cookies puff and crack but are still soft. About 10 minutes. Transfer cookies to rack and cool completely.
Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month)
Makes about 5 dozen.
Directions:
Stir chocolate in top of double boiler over simmering water until smooth; cool.
Combine flour and next five ingredients in a medium bowl. Using an electric mixer, beat 1 3/4 cups of sugar and butter in a large bowl until light. Beat in eggs, one at a time, then vanilla and chocolate. Gradually add dry ingredients, beating just until combined. Chill dough until firm, about 2 hours.
Preheat oven to 350 degrees F. Lightly butter 2 large baking sheets. Place powdered sugar in a shallow pan. Form the dough into 1 inch balls. Roll each ball in powdered sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1 and 1/2 inches apart. Press 1 cherry half into the center of each cookie. Bake until cookies puff and crack but are still soft. About 10 minutes. Transfer cookies to rack and cool completely.
Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month)
Makes about 5 dozen.
Tuesday, December 8, 2009
Lentil Soup
Adapted from recipe in cooks illustrated.
makes about 2 quarts, serving 4 to 6. Published January 1, 2004.
Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.
3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
1 smoked ham shank (remove most of the ham from the bone and cut into cubes to add to soup.
1 large onion , chopped fine (about 1 1/2 cups)
2 medium carrots , peeled and chopped medium (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 can (14 1/2 ounces) diced tomatoes , drained
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 cup lentils (7 ounces), rinsed and picked over
1 teaspoon table salt
ground black pepper
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons balsamic vinegar
3 tablespoons minced fresh parsley leaves
Instructions
1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water and smoked ham shank and diced ham; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
2. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
makes about 2 quarts, serving 4 to 6. Published January 1, 2004.
Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.
3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
1 smoked ham shank (remove most of the ham from the bone and cut into cubes to add to soup.
1 large onion , chopped fine (about 1 1/2 cups)
2 medium carrots , peeled and chopped medium (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 can (14 1/2 ounces) diced tomatoes , drained
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 cup lentils (7 ounces), rinsed and picked over
1 teaspoon table salt
ground black pepper
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons balsamic vinegar
3 tablespoons minced fresh parsley leaves
Instructions
1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water and smoked ham shank and diced ham; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
2. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
Thursday, December 3, 2009
Salad of Arugula, Pears Poached in Red Wine, Parmesan Crisps and Walnut Vinaigrette
Ingredients:
1 shallot, finely chopped
1/3 cup white wine vinegar
1/4 cup grape seed oil
1/4 cup walnut oil
2 Tablespoons water
Salt and freshly ground black pepper
¾ cup or 55 grams shredded Parmesan cheese
14 oz arugula
7 ounces frisee lettuce
¼ bunch fresh Italian parsley, roughly chopped (about ½ cup/ 15g)
4 Beurre Bosc pears, peeled with stems attached
750 mL/ 1 bottle Shiraz
375 mL / 13 ½ fluid oz Port
1 ½ cups / 150 g walnuts, toasted
Method:
To make poached pears:
• Remove the core from the base of each pear using a melon baller, keeping the pear intact.
• Place the Shiraz and Port in a large sauce pan
• Add the pears, bring to a simmer and cook for 50 minutes or until tender
• Remove the pears, reserving the liquid
• Place 250 mL / 9 fluid oz of the reserved liquid in a small saucepan and bring to the boil.
• Reduce to a syrup.
To make roasted walnuts:
• Preheat the oven to 350° C
• Place nuts on oven tray and bake for 5-7 minutes, tossing occasionally, or until the nuts are golden brown.
• Remove tray from the oven and set the nuts aside to cool.
To make the parmesan wafers:
• Preheat the oven to 400° C
• Place a non-stick silicone mat on an oven tray
• Evenly sprinkle the shredded Parmesan cheese over the mat forming a thin 13x9 inch rectangle of cheese on the mat.
• Bake for about 7 minutes or until the cheese is lacy and golden.
• Remove from the oven and allow to cool completely
• Break the Parmesan wafer into large pieces.
To make the dressing:
• In a large bowl, combine the shallots and white wine vinegar and being to wisk.
• Slowly add both oils while constantly whisking to blend.
• Whisk in the water and season the vinaigrette with salt and freshly ground pepper.
To make the salad:
• Toss the leaves and pears in a bowl with just enough dressing to coat.
• Divide the salad between 4 serving plates.
• Place the Parmesan wafers over the salad and sprinkle with roasted walnuts.
• Drizzle a small amount of reduced red wine around each plate and serve.
1 shallot, finely chopped
1/3 cup white wine vinegar
1/4 cup grape seed oil
1/4 cup walnut oil
2 Tablespoons water
Salt and freshly ground black pepper
¾ cup or 55 grams shredded Parmesan cheese
14 oz arugula
7 ounces frisee lettuce
¼ bunch fresh Italian parsley, roughly chopped (about ½ cup/ 15g)
4 Beurre Bosc pears, peeled with stems attached
750 mL/ 1 bottle Shiraz
375 mL / 13 ½ fluid oz Port
1 ½ cups / 150 g walnuts, toasted
Method:
To make poached pears:
• Remove the core from the base of each pear using a melon baller, keeping the pear intact.
• Place the Shiraz and Port in a large sauce pan
• Add the pears, bring to a simmer and cook for 50 minutes or until tender
• Remove the pears, reserving the liquid
• Place 250 mL / 9 fluid oz of the reserved liquid in a small saucepan and bring to the boil.
• Reduce to a syrup.
To make roasted walnuts:
• Preheat the oven to 350° C
• Place nuts on oven tray and bake for 5-7 minutes, tossing occasionally, or until the nuts are golden brown.
• Remove tray from the oven and set the nuts aside to cool.
To make the parmesan wafers:
• Preheat the oven to 400° C
• Place a non-stick silicone mat on an oven tray
• Evenly sprinkle the shredded Parmesan cheese over the mat forming a thin 13x9 inch rectangle of cheese on the mat.
• Bake for about 7 minutes or until the cheese is lacy and golden.
• Remove from the oven and allow to cool completely
• Break the Parmesan wafer into large pieces.
To make the dressing:
• In a large bowl, combine the shallots and white wine vinegar and being to wisk.
• Slowly add both oils while constantly whisking to blend.
• Whisk in the water and season the vinaigrette with salt and freshly ground pepper.
To make the salad:
• Toss the leaves and pears in a bowl with just enough dressing to coat.
• Divide the salad between 4 serving plates.
• Place the Parmesan wafers over the salad and sprinkle with roasted walnuts.
• Drizzle a small amount of reduced red wine around each plate and serve.
Friday, November 27, 2009
Greenport Soup
4 cans (13 1/4 ounces each) chicken broth
1 package (10 ounces) frozen tiny peas.
1 head of leafy lettuce (butter lettuce)about 1/2 pound, shredded.
1/2 cup of chopped scallions
1/2 cup (packed) Italian flat-leaf parsley
4 tablespoons of unsalted butter
3 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 cup sour cream
Salt and freshly ground pepper
Parmesan Croutons
1. In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions, and parsley. Reduce the heat to low and simmer for 15 minutes.
2. In a blender or food processor, puree the soup in batches until very smooth. Alternatively, an immersion blender can be used to puree the soup in saucepan.
3. In a large sauce pan, melt the butter over low heat. Add flour and cook stirring for 2 or 3 minutes without letting the roux color. Whisk in the pureed soup and the sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove from the heat. (The recipe can be prepared to this point up to one day ahead.) Let cool, cover and refrigerate, reheat before proceeding)
4. Stir the sour cream into the hot soup. Season with salt and pepper to taste. Serve with Parmesan croutons.
1 package (10 ounces) frozen tiny peas.
1 head of leafy lettuce (butter lettuce)about 1/2 pound, shredded.
1/2 cup of chopped scallions
1/2 cup (packed) Italian flat-leaf parsley
4 tablespoons of unsalted butter
3 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 cup sour cream
Salt and freshly ground pepper
Parmesan Croutons
1. In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions, and parsley. Reduce the heat to low and simmer for 15 minutes.
2. In a blender or food processor, puree the soup in batches until very smooth. Alternatively, an immersion blender can be used to puree the soup in saucepan.
3. In a large sauce pan, melt the butter over low heat. Add flour and cook stirring for 2 or 3 minutes without letting the roux color. Whisk in the pureed soup and the sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove from the heat. (The recipe can be prepared to this point up to one day ahead.) Let cool, cover and refrigerate, reheat before proceeding)
4. Stir the sour cream into the hot soup. Season with salt and pepper to taste. Serve with Parmesan croutons.
Laura's Chili Dip
16 ounce can of chili (no beans)
4 1/2 ounce can of green chilies
8 ounce package of cream cheese (softened)
small can of sliced black olives
Green chili salsa (to thin if necessary to thin dip)
Instructions: Place the chili in a small sauce pan and heat just until the chili begins to boil. Stir in the remaining ingredients. This with green chili salsa.
Serve dip warm with tortilla chips.
4 1/2 ounce can of green chilies
8 ounce package of cream cheese (softened)
small can of sliced black olives
Green chili salsa (to thin if necessary to thin dip)
Instructions: Place the chili in a small sauce pan and heat just until the chili begins to boil. Stir in the remaining ingredients. This with green chili salsa.
Serve dip warm with tortilla chips.
Saturday, November 14, 2009
Pie Crust Recipe
Pie Crust Recipe
(Adapted from Martha Stewart's Pies and Tarts)
Makes two 8-10 inch tarts or single-crust pies, one 8-10 inch double-crust pie, or twelve 2 1/2 to 3 inch tartlets.
2 1/2 cups all purpose flour (300 grams)
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter cut into small pieces (114.6 grams)
1/2 cup cold shortening (Crisco) (95.5 grams)
1/4 to 1/2 cup ice water
Instructions:
Put flour, salt and sugar in the bowl of a food processor. All ingredients should be cold. Ad the pieces of butter and the shortening and process for approximately 10 seconds or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal).
Add ice water, drop by drop, through the feed tube of the processor while running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
Turn the dough out onto a piece of plastic wrap and form into a disc or flat circle. (If making a double crust pie, I split the dough into two pieces and form each one into a disc and wrap in plastic wrap so that each piece can be rolled separately.) Wrap the dough in the plastic wrap and set in a refrigerator to chill for at least one hour.
Roll the dough to form two 9-10 inch circles and place one in the bottom of a buttered pie pan. Add filling and place the second rolled out piece of dough on the top. Seal....Crimp....Bake...and Enjoy!
(Adapted from Martha Stewart's Pies and Tarts)
Makes two 8-10 inch tarts or single-crust pies, one 8-10 inch double-crust pie, or twelve 2 1/2 to 3 inch tartlets.
2 1/2 cups all purpose flour (300 grams)
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter cut into small pieces (114.6 grams)
1/2 cup cold shortening (Crisco) (95.5 grams)
1/4 to 1/2 cup ice water
Instructions:
Put flour, salt and sugar in the bowl of a food processor. All ingredients should be cold. Ad the pieces of butter and the shortening and process for approximately 10 seconds or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal).
Add ice water, drop by drop, through the feed tube of the processor while running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
Turn the dough out onto a piece of plastic wrap and form into a disc or flat circle. (If making a double crust pie, I split the dough into two pieces and form each one into a disc and wrap in plastic wrap so that each piece can be rolled separately.) Wrap the dough in the plastic wrap and set in a refrigerator to chill for at least one hour.
Roll the dough to form two 9-10 inch circles and place one in the bottom of a buttered pie pan. Add filling and place the second rolled out piece of dough on the top. Seal....Crimp....Bake...and Enjoy!
Monday, November 2, 2009
Mrs "B's" Pasta Sauce
6-8 Fresh Italian Plum Tomatoes skin removed and copped fine
1 28oz can of whole peeled tomatoes
olive oil
chopped garlic
Fresh Basil
Salt
Pepper
Pepper Flakes
1 28oz can of whole peeled tomatoes
olive oil
chopped garlic
Fresh Basil
Salt
Pepper
Pepper Flakes
Saturday, October 24, 2009
Buttermilk Pancake recipe
In a medium bowl mix together the following ingredients:
1 cup flour (120g)
1/2 tsp salt
1 Tablespoon sugar
1/2 tsp baking soda
2 tsp baking powder
Add:
1 egg
2 Tablespoons vegetable oil
Then Add:
1 1/4 cup of buttermilk (299 grams)
If you don't have buttermilk, add two tablespoons of vinegar to a 2 cup liquid measure and then add milk to the 1 1/4 mark on the measuring cup prior to adding to the recipe.
Pre-heat a skillet and add pan cake btter using a 14 cup measure
1 cup flour (120g)
1/2 tsp salt
1 Tablespoon sugar
1/2 tsp baking soda
2 tsp baking powder
Add:
1 egg
2 Tablespoons vegetable oil
Then Add:
1 1/4 cup of buttermilk (299 grams)
If you don't have buttermilk, add two tablespoons of vinegar to a 2 cup liquid measure and then add milk to the 1 1/4 mark on the measuring cup prior to adding to the recipe.
Pre-heat a skillet and add pan cake btter using a 14 cup measure
Thursday, October 1, 2009
Lorraine Harvey's Cranberries
4 cups of cranberries
2 cups of sugar
1/4 teaspoon salt
14 teaspoon baking soda
1 cup water
Instructions:
Add all ingredients to a pot. Bring to a boil stir gently. Cover and simmer for 15 minutes. Turn heat off and let cranberries cool do not remove the lid during cooling.
Cranberries should maintain their shape and still be full berries.
2 cups of sugar
1/4 teaspoon salt
14 teaspoon baking soda
1 cup water
Instructions:
Add all ingredients to a pot. Bring to a boil stir gently. Cover and simmer for 15 minutes. Turn heat off and let cranberries cool do not remove the lid during cooling.
Cranberries should maintain their shape and still be full berries.
Monday, September 28, 2009
PASTA WITH CREAMY TOMATO SAUCE
Another Recipe from Cooks Illustrated
Serves 4. Published May 1, 2008. From Cook's Illustrated.
This sauce is best served with short pasta, such as ziti, penne, or fusilli.
INGREDIENTS
3 tablespoons unsalted butter
1 ounce prosciutto , minced (about 2 tablespoons)
1 small onion , diced fine (about 3/4 cup)
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cup plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 pound pasta (see note)
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese , for serving
INSTRUCTIONS
1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.
Serves 4. Published May 1, 2008. From Cook's Illustrated.
This sauce is best served with short pasta, such as ziti, penne, or fusilli.
INGREDIENTS
3 tablespoons unsalted butter
1 ounce prosciutto , minced (about 2 tablespoons)
1 small onion , diced fine (about 3/4 cup)
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cup plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 pound pasta (see note)
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese , for serving
INSTRUCTIONS
1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.
Saturday, September 19, 2009
Mixed Berry Pie
1 1/4 cup sugar
2 tablespoons of cornstarch
2 tablespoons of quick cooking tapioca
1/4 tsp salt
6 cups washed and well dried mix of blackberries, blueberries, raspberries and quartered strawberries
1 tablespoon unsalted butter cut into small pieces
In a large bowl, mix together the sugar, cornstarch, tapioca and salt. Add the berries and toss with your hands until the berries are evenly coated.
Roll out the pie dough and pile the berries into the dough lined pan and sprinkle any remaining dry ingredients on top. Dot the surface with the butter, cover the berry mixture with the top crust and seal the edges by fluting.
Cut 5 to 6 slits in the top crust to let steam escape during cooking.
Heat the oven to 400 degrees while you chill the pie in the refrigerator for 15 to 20 minutes. Put the pie on a baking sheet to catch any drippings. Bake in the hot oven for 15 minutes and then reduce the heat to 350. Continue baking for 50 to 60 minutes.
2 tablespoons of cornstarch
2 tablespoons of quick cooking tapioca
1/4 tsp salt
6 cups washed and well dried mix of blackberries, blueberries, raspberries and quartered strawberries
1 tablespoon unsalted butter cut into small pieces
In a large bowl, mix together the sugar, cornstarch, tapioca and salt. Add the berries and toss with your hands until the berries are evenly coated.
Roll out the pie dough and pile the berries into the dough lined pan and sprinkle any remaining dry ingredients on top. Dot the surface with the butter, cover the berry mixture with the top crust and seal the edges by fluting.
Cut 5 to 6 slits in the top crust to let steam escape during cooking.
Heat the oven to 400 degrees while you chill the pie in the refrigerator for 15 to 20 minutes. Put the pie on a baking sheet to catch any drippings. Bake in the hot oven for 15 minutes and then reduce the heat to 350. Continue baking for 50 to 60 minutes.
Caribbean Chicken Breasts
1 cup Ritz Cracker crumbs
1/2 cup chopped walnuts
8 tablespoons butter, melted
1/4 cup (scant) dark corn syrup
1/4 teaspoon salt
6 boneless chicken breast halves with skin
1 8-ounce can crushed pineapple, drained, 2 tablespoons juices reserved
1/2 cup frozen orange juice, thawed
3 tablespoons bourbon
1 orange, cut into wedges
2 bananas, peeled, sliced (optional)
Directions:
Preheat oven to 350 degrees. Lightly butter baking pan. Combine crumbs, walnuts, 4 tablespoons butter, corn syrup and salt in small bowl. Loosen skin of each breast half. Stuff 1/6 of crumb mixture (about 1/4 cup) under skin of each breast. Secure skin with a toothpick, enclosing stuffing. Season with salt and pepper.
Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken breasts to skillet and saute until brown, about 3 minutes per side. Arrange chicken in prepared baking pan.
Blend crushed pineapple and reserved 2 tablespoons juices, orange juice concentrate,bourbon and remaining 2 tablespoons of melted butter in a small bowl. Spoon mixture over chicken.
Bake chicken until cooked through, about 35 minutes. Transfer chicken to platter. Spoon pan juices over. Garnish with orange wedges and banana slices if desired.
1/2 cup chopped walnuts
8 tablespoons butter, melted
1/4 cup (scant) dark corn syrup
1/4 teaspoon salt
6 boneless chicken breast halves with skin
1 8-ounce can crushed pineapple, drained, 2 tablespoons juices reserved
1/2 cup frozen orange juice, thawed
3 tablespoons bourbon
1 orange, cut into wedges
2 bananas, peeled, sliced (optional)
Directions:
Preheat oven to 350 degrees. Lightly butter baking pan. Combine crumbs, walnuts, 4 tablespoons butter, corn syrup and salt in small bowl. Loosen skin of each breast half. Stuff 1/6 of crumb mixture (about 1/4 cup) under skin of each breast. Secure skin with a toothpick, enclosing stuffing. Season with salt and pepper.
Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken breasts to skillet and saute until brown, about 3 minutes per side. Arrange chicken in prepared baking pan.
Blend crushed pineapple and reserved 2 tablespoons juices, orange juice concentrate,bourbon and remaining 2 tablespoons of melted butter in a small bowl. Spoon mixture over chicken.
Bake chicken until cooked through, about 35 minutes. Transfer chicken to platter. Spoon pan juices over. Garnish with orange wedges and banana slices if desired.
Sunday, September 6, 2009
Zucchini and Butternut Squash Soup
Zucchini and Butternut Squash Soup
¼ cup (1/2 stick) unsalted butter, or half butter and half margarine
8 ounces coarsely chopped, well-washed leeks (white part only) (about 2 cups).
4 ounces coarsely chopped onions
3 ounces grated carrots (about 1 cup)
1 small garlic clove, cut into several pieces
1 teaspoon sugar
1 ½ pound butternut squash, split and seeded, the cut surface rubbed with a little butter (that is ½ pound not 1 and ½ pounds).
1 pound trimmed zucchini, cut into large rings
5 cups Chicken Stock
Generous ¼ teaspoon white pepper
1 teaspoon salt
Scant ¼ teaspoon ground coriander
Yogurt (optional)
Preheat oven to 375 degrees.
Melt butter in a large, deep pot with a lid and add leeks, onions, carrots, and garlic. Toss well, then sprinkle sugar over all and cover tightly. Sweat over the lowest possible heat for 20 minute. Do not allow to burn.
Place butternut squash in a foil-lined pie pan and bake until fork-tender, about 30 to 40 minutes.
When the vegetables in the pot are cooked, add zucchini and 2 cups of the stock plus the white pepper, salt and coriander. Cook, uncovered, over medium heat until zucchini is very soft, about 10 minutes. Transfer vegetables and liquid to a food processor. Scoop out the pulp of the squash, making sure you get it all, and add to processor mixture. Purée everything together and return to pot. Stir in the balance of the stock and heat. Correct seasoning if necessary. Serve with a dollop of yogurt on top of each serving, if desired
Serves 6 to 8.
¼ cup (1/2 stick) unsalted butter, or half butter and half margarine
8 ounces coarsely chopped, well-washed leeks (white part only) (about 2 cups).
4 ounces coarsely chopped onions
3 ounces grated carrots (about 1 cup)
1 small garlic clove, cut into several pieces
1 teaspoon sugar
1 ½ pound butternut squash, split and seeded, the cut surface rubbed with a little butter (that is ½ pound not 1 and ½ pounds).
1 pound trimmed zucchini, cut into large rings
5 cups Chicken Stock
Generous ¼ teaspoon white pepper
1 teaspoon salt
Scant ¼ teaspoon ground coriander
Yogurt (optional)
Preheat oven to 375 degrees.
Melt butter in a large, deep pot with a lid and add leeks, onions, carrots, and garlic. Toss well, then sprinkle sugar over all and cover tightly. Sweat over the lowest possible heat for 20 minute. Do not allow to burn.
Place butternut squash in a foil-lined pie pan and bake until fork-tender, about 30 to 40 minutes.
When the vegetables in the pot are cooked, add zucchini and 2 cups of the stock plus the white pepper, salt and coriander. Cook, uncovered, over medium heat until zucchini is very soft, about 10 minutes. Transfer vegetables and liquid to a food processor. Scoop out the pulp of the squash, making sure you get it all, and add to processor mixture. Purée everything together and return to pot. Stir in the balance of the stock and heat. Correct seasoning if necessary. Serve with a dollop of yogurt on top of each serving, if desired
Serves 6 to 8.
Creamy Turnip Soup with Carrot Julienne
Ingredients:
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.
Tubettinini with Celery Sauce:
Tubettinini with Celery Sauce:
Cut the celery the same size as the pasta to give the dish a uniform look. Tomato or red pepper makes a delicious addition, but the version here is pure celery. Serves four to six.
2 bunches celery (about 1 ¾ lb. Each)
1/3 cup extra virgin olive oil or to taste
4 scallions, white and green parts, sliced thin
2 cloves garlic, minced
3 Tbs. Chopped flat-leaf parsley
½ tsp. Dried red pepper flakes or to taste
¼ tsp. Salt
¼ tsp. freshly ground pepper
Remove the tough outer celery ribs and reserve for another use. Rinse the hearts well and dry them. Chop the celery leaves and wrap them in a moist paper towel. Chop the inner ribs approximately the same size as the pasta. You should have about 3 ¾ cups of chopped celery.
Heat the oil in a large frying pan over medium heat. Sauté the scallions and celery until tender but still firm, about 10 min. Stir in the garlic and cook until fragrant, 1 or 2 min. longer. Remove from the pan and keep warm.
In a large pot of boiling salted water, cook the pasta until al dente; drain but do not rinse. In a large serving bowl, combine the pasta, celery sauce, chopped celery leaves, parsley, red pepper flakes, salt and pepper. Toss well and serve immediately.
Cut the celery the same size as the pasta to give the dish a uniform look. Tomato or red pepper makes a delicious addition, but the version here is pure celery. Serves four to six.
2 bunches celery (about 1 ¾ lb. Each)
1/3 cup extra virgin olive oil or to taste
4 scallions, white and green parts, sliced thin
2 cloves garlic, minced
3 Tbs. Chopped flat-leaf parsley
½ tsp. Dried red pepper flakes or to taste
¼ tsp. Salt
¼ tsp. freshly ground pepper
Remove the tough outer celery ribs and reserve for another use. Rinse the hearts well and dry them. Chop the celery leaves and wrap them in a moist paper towel. Chop the inner ribs approximately the same size as the pasta. You should have about 3 ¾ cups of chopped celery.
Heat the oil in a large frying pan over medium heat. Sauté the scallions and celery until tender but still firm, about 10 min. Stir in the garlic and cook until fragrant, 1 or 2 min. longer. Remove from the pan and keep warm.
In a large pot of boiling salted water, cook the pasta until al dente; drain but do not rinse. In a large serving bowl, combine the pasta, celery sauce, chopped celery leaves, parsley, red pepper flakes, salt and pepper. Toss well and serve immediately.
Tomato Bisque
TOMATO BISQUE
-
8 to 10 servings
1/4 pound bacon
4 large garlic cloves, minced
11/2 onions, finely chopped
6 celery stalks, finely chopped
I bay leaf
I teaspoon thyme
1 28 0unce can tomatoes, diced
(reserve juice)
1 6-ounce can tomato paste
2 tablespoons (1/4 stick) butter
3 tablespoons flour
1 quart whipping cream, room
temperature
½ onion, finely chopped
I small bay leaf
2 whole cloves
Salt and freshly ground pepper
Cook bacon in large skillet until fat is
rendered; remove meat (use as desired).
Add garlic to fat and sauté until lightly
browned. Add onion, celery, bay leaf and
thyme and sauté until onion is transparent.
Add tomatoes with juice and tomato paste
and bring to a boil, stirring occasionally.
j Reduce heat, cover and simmer 30 minutes.
Make white sauce by heating butter in large saucepan.
Stir in flour and bring to boil, stirring constantly. Remove from heat and
slowly add cream, then next, ingredients. Place over medium heat and cook
uncovered 45 minutes, stirring occasion-
ally. Strain through fine strainer into
tomato mixture. Add salt and pepper to
taste. Cover and simmer, stirring occasion.
ally, about 15 minutes. Add milk if thinner
consistency is preferred.
-
8 to 10 servings
1/4 pound bacon
4 large garlic cloves, minced
11/2 onions, finely chopped
6 celery stalks, finely chopped
I bay leaf
I teaspoon thyme
1 28 0unce can tomatoes, diced
(reserve juice)
1 6-ounce can tomato paste
2 tablespoons (1/4 stick) butter
3 tablespoons flour
1 quart whipping cream, room
temperature
½ onion, finely chopped
I small bay leaf
2 whole cloves
Salt and freshly ground pepper
Cook bacon in large skillet until fat is
rendered; remove meat (use as desired).
Add garlic to fat and sauté until lightly
browned. Add onion, celery, bay leaf and
thyme and sauté until onion is transparent.
Add tomatoes with juice and tomato paste
and bring to a boil, stirring occasionally.
j Reduce heat, cover and simmer 30 minutes.
Make white sauce by heating butter in large saucepan.
Stir in flour and bring to boil, stirring constantly. Remove from heat and
slowly add cream, then next, ingredients. Place over medium heat and cook
uncovered 45 minutes, stirring occasion-
ally. Strain through fine strainer into
tomato mixture. Add salt and pepper to
taste. Cover and simmer, stirring occasion.
ally, about 15 minutes. Add milk if thinner
consistency is preferred.
Tomato Bisque
Tomato Bisque
Homey, warming, wonderful, this
soup is a favorite with children,
and could not be more different
from the preceding one. It is fine and
low fat, and made with cupboard staples-
—evaporated skim milk and canned
tomatoes—so remember it next time
you are snowed in.
I tablespoon butter or mild vegetable oil,
such as corn or peanut
I large onion, chopped
1 can (28 ounces) whole tomatoes, coarsely
chopped, with their juice
I Tablespoon light brown sugar or honey
1 bay leaf
2 whole cloves
1 teaspoon dried basil
Salt and freshly ground black pepper to
taste
1 cup plus 3 tablespoons evaporated skim
milk, or more as needed
2 tablespoons cornstarch
In a 10-inch skillet, melt the butter
over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes. Add the tomatoes with their juice, the brown
sugar, bay leaf, cloves, basil, and salt and Pepper. Simmer, stirring occasionally, until all is hot through, about 5 minutes.
2. Meanwhile, in a medium-size heavy _
saucepan, heat I cup of the evaporated milk
to just under a boil. Dissolve the cornstarch
in the remaining 3 tablespoons evaporated
milk and whisk it into the hot milk. Cook,
stirring constantly, until thick, smooth, and
free of any raw starchy taste, about 1 minute.
3. Remove the cloves and bay leaf from
the tomato mixture. Very slowly add the
tomato mixture to the hot thickened milk (if
you add it all at once, the milk may curdle).
Heat through, but do not boil. If you wish,
thin the soup with extra milk. Serve very hot,
immediately
Serves 2 to 4 as a lunch entree, accompanied
by bread
Homey, warming, wonderful, this
soup is a favorite with children,
and could not be more different
from the preceding one. It is fine and
low fat, and made with cupboard staples-
—evaporated skim milk and canned
tomatoes—so remember it next time
you are snowed in.
I tablespoon butter or mild vegetable oil,
such as corn or peanut
I large onion, chopped
1 can (28 ounces) whole tomatoes, coarsely
chopped, with their juice
I Tablespoon light brown sugar or honey
1 bay leaf
2 whole cloves
1 teaspoon dried basil
Salt and freshly ground black pepper to
taste
1 cup plus 3 tablespoons evaporated skim
milk, or more as needed
2 tablespoons cornstarch
In a 10-inch skillet, melt the butter
over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes. Add the tomatoes with their juice, the brown
sugar, bay leaf, cloves, basil, and salt and Pepper. Simmer, stirring occasionally, until all is hot through, about 5 minutes.
2. Meanwhile, in a medium-size heavy _
saucepan, heat I cup of the evaporated milk
to just under a boil. Dissolve the cornstarch
in the remaining 3 tablespoons evaporated
milk and whisk it into the hot milk. Cook,
stirring constantly, until thick, smooth, and
free of any raw starchy taste, about 1 minute.
3. Remove the cloves and bay leaf from
the tomato mixture. Very slowly add the
tomato mixture to the hot thickened milk (if
you add it all at once, the milk may curdle).
Heat through, but do not boil. If you wish,
thin the soup with extra milk. Serve very hot,
immediately
Serves 2 to 4 as a lunch entree, accompanied
by bread
Slow Cooked Pepper Steak
SLOW-COOKED PEPPER STEAK
1-1/2 to 2 pounds beef round steak
2 tablespoons cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths or
1 can (16 ounces) tomatoes
with liquid, cut up
2 large green peppers, cut into
strips
1/2 cup cold water
1 tablespoon cornstarch
Cooked noodles or rice
Cut beef into 3-in. x 1-in strips brown in
oil in a skillet. Transfer to a slow cook-
er Combine the next seven ingredients;
pour over beef Cover and cook on low
for 5-6 hours or until meat is tender. Add
tomatoes and green peppers; cook on
low for 1 hour longer. Combine the cold
water and cornstarch to make a paste-
stir into liquid in slow cooker and cook
on high until thickened. Serve over noo-
dles or nce. Yield: 6-8 servings
1-1/2 to 2 pounds beef round steak
2 tablespoons cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths or
1 can (16 ounces) tomatoes
with liquid, cut up
2 large green peppers, cut into
strips
1/2 cup cold water
1 tablespoon cornstarch
Cooked noodles or rice
Cut beef into 3-in. x 1-in strips brown in
oil in a skillet. Transfer to a slow cook-
er Combine the next seven ingredients;
pour over beef Cover and cook on low
for 5-6 hours or until meat is tender. Add
tomatoes and green peppers; cook on
low for 1 hour longer. Combine the cold
water and cornstarch to make a paste-
stir into liquid in slow cooker and cook
on high until thickened. Serve over noo-
dles or nce. Yield: 6-8 servings
Roast Turkey and Turkey Pot Pies (Cindy)
Roast Turkey and Turkey Pot pies
Rinse Bird with water and pat dry with paper towels. Salt and pepper both the inside and the outside of the turkey. Wrap the turkey tightly with heavy duty foil. Bake in a 450° oven breast side down for 2 ½ to 3 hours. For the last 20 minutes, turn the turkey breast side up and open the foil so the breast can brown. Remove from the oven and let stand for at least 15 to 20 minutes prior to carving.
To make gravy: Remove the giblets and neck and place in 2 to 3 cups of water. Add 1 knorr swiss chicken cube, 1 stick of celery chopped, 2 sticks of carrot chopped, and ½ of a brown onion. Add 1 teaspoon of thyme. Simmer for 2 to 3 hours. You can add the heart and liver the last 20 minutes if you so desire. Strain the above ingredients to produce a broth for the gravy. To actually make the gravy, use 1 tablespoon of fat or butter and 1 tablespoon of flour for each cup of gravy. Add cream and sherry to taste and a little kithchen bouquet for color.
For small pies: ½ of a single sheet of refrigerated pie dough ( 2 sheets per box)
½ of a cup of gravy
Turkey
Frozen peas and carrots
For large Pies: 2 single sheets of refrigerated pie dough
1 ¾ cup of gravy
Turkey
Frozen peas and carrots
For frozen pot pies: Remove from freezer and thaw in refrigerator. Cook in a 350 degree oven for 30 minutes.
Rinse Bird with water and pat dry with paper towels. Salt and pepper both the inside and the outside of the turkey. Wrap the turkey tightly with heavy duty foil. Bake in a 450° oven breast side down for 2 ½ to 3 hours. For the last 20 minutes, turn the turkey breast side up and open the foil so the breast can brown. Remove from the oven and let stand for at least 15 to 20 minutes prior to carving.
To make gravy: Remove the giblets and neck and place in 2 to 3 cups of water. Add 1 knorr swiss chicken cube, 1 stick of celery chopped, 2 sticks of carrot chopped, and ½ of a brown onion. Add 1 teaspoon of thyme. Simmer for 2 to 3 hours. You can add the heart and liver the last 20 minutes if you so desire. Strain the above ingredients to produce a broth for the gravy. To actually make the gravy, use 1 tablespoon of fat or butter and 1 tablespoon of flour for each cup of gravy. Add cream and sherry to taste and a little kithchen bouquet for color.
For small pies: ½ of a single sheet of refrigerated pie dough ( 2 sheets per box)
½ of a cup of gravy
Turkey
Frozen peas and carrots
For large Pies: 2 single sheets of refrigerated pie dough
1 ¾ cup of gravy
Turkey
Frozen peas and carrots
For frozen pot pies: Remove from freezer and thaw in refrigerator. Cook in a 350 degree oven for 30 minutes.
Strawberry Pie
Strawberry Pie
Ingredients:
2 pints of Strawberries
9 inch pie shell , cooked
1 cup sugar
2 Tablespoons Cornstarch
1 cup water
2 Tablespoons Strawberry Jello powder (regular jello, not nutrasweet)
1 pt whipping cream
Tip: To bake crust, place in a 425 degree oven for 10minutes. Poke holes in the bottom of the crust and. Check crust after 7 minutes to insure that crust does not over cook.
Ingredients:
2 pints of Strawberries
9 inch pie shell , cooked
1 cup sugar
2 Tablespoons Cornstarch
1 cup water
2 Tablespoons Strawberry Jello powder (regular jello, not nutrasweet)
1 pt whipping cream
1 teaspoon Vanilla
Directions:
Directions:
Wash and stem the berries. Crush enough of the less desirable berries to make 1/3 cup of crushed berries.
Combine sugar, cornstarch, and water and cook until clear and thick. Remove from the heat and add the strawberry jello powder. Cool and then add the 1/3 cup of crushed berries just prior to pouring over the berries in the pie shell.
Arrange the whole berries win the crust, pour the sauce over the berries and chill for four hours. Serve with whip cream flavored with vanilla.
Tip: To bake crust, place in a 425 degree oven for 10minutes. Poke holes in the bottom of the crust and. Check crust after 7 minutes to insure that crust does not over cook.
Chicken with Apple Brandy Cream Sauce (Normandy)
CHICKEN WITH APPLE BRANDY CREAM SAUCE (NORMANDY)
INGREDIENTS:
3 TABLESPOONS BUTTER
4 SKINLESS , BONELESS CHICKEN BREAST HALVES
ALL PURPOSE FLOUR
1/2 CUP APPLEJACK OR CALVADOS
1/4 CUP BRANDY
1 CUP WHIPPING CREAM
SALT AND PEPPER TO TASTE
3 GOLDEN DELICIOUS APPLES, PEELED,CORED AND SLICED
INSTRUCTIONS:
MELT BUTTER IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. SEASON CHICKEN WITH SALT AND PEPPER. COAT WITH FLOUR, SHAKING OFF EXCESS. ADD CHICKEN TO SKILLET AND SAUTE 4 MIN. ON EACH SIDE. THEN PLACE THE CHICKEN IN A 350-375 DEG. OVEN FOR 10-15 MIN.
POUR OFF ALL EXCEPT ONE TABLESPOON OF BUTTER FROM THE SKILLET. ADD THE APPLES AND BOTH BRANDIES; SIMMER OVER MEDIUM HEAT UNTIL THE APPLES ARE TENDER AND LIQUID IS SLIGHTLY SYRUPY, ABOUT SEVEN MINUTES.USING A SLOTTED SPOON TRANSFER APPLE SLICES TO THE PLATTER WITH THE CHICKEN. ADD CREAM TO SKILLET AND BOIL UNTIL THICKENED TO SAUCE CONSISTENCY,ABOUT 5 MINUTES. SEASON TO TASTE.
RETURN CHICKEN AND APPLES TO SKILLET AND HEAT THROUGH; ABOUT 2 MINUTES. ARRANGE CHICKEN ON PLATES. SPOON APPLES AND SAUCE OVER CHICKEN AND SERVE.
INGREDIENTS:
3 TABLESPOONS BUTTER
4 SKINLESS , BONELESS CHICKEN BREAST HALVES
ALL PURPOSE FLOUR
1/2 CUP APPLEJACK OR CALVADOS
1/4 CUP BRANDY
1 CUP WHIPPING CREAM
SALT AND PEPPER TO TASTE
3 GOLDEN DELICIOUS APPLES, PEELED,CORED AND SLICED
INSTRUCTIONS:
MELT BUTTER IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. SEASON CHICKEN WITH SALT AND PEPPER. COAT WITH FLOUR, SHAKING OFF EXCESS. ADD CHICKEN TO SKILLET AND SAUTE 4 MIN. ON EACH SIDE. THEN PLACE THE CHICKEN IN A 350-375 DEG. OVEN FOR 10-15 MIN.
POUR OFF ALL EXCEPT ONE TABLESPOON OF BUTTER FROM THE SKILLET. ADD THE APPLES AND BOTH BRANDIES; SIMMER OVER MEDIUM HEAT UNTIL THE APPLES ARE TENDER AND LIQUID IS SLIGHTLY SYRUPY, ABOUT SEVEN MINUTES.USING A SLOTTED SPOON TRANSFER APPLE SLICES TO THE PLATTER WITH THE CHICKEN. ADD CREAM TO SKILLET AND BOIL UNTIL THICKENED TO SAUCE CONSISTENCY,ABOUT 5 MINUTES. SEASON TO TASTE.
RETURN CHICKEN AND APPLES TO SKILLET AND HEAT THROUGH; ABOUT 2 MINUTES. ARRANGE CHICKEN ON PLATES. SPOON APPLES AND SAUCE OVER CHICKEN AND SERVE.
MACADAMIA FUDGE TORTE
MACADAMIA FUDGE TORTE
FILLING:
2/3 CUP SWEETENED CONDENSED MILK(NOT EVAPORATED)
1 CUP SEMISWEET CHOCOLATE CHIPS
IN SMALL SAUCEPAN, COOK CONDENSED MILK, AND CHOCOLATE CHIPS OVER MED-LOW HEAT UNTIL THE CHOCOLATE HAS MELTED,STIRRING OCCASIONALLY
CAKE:
1 PACKAGE PUDDING INCLUDED DEVILS FOOD CAKE MIX
1 1/2 TSP. CINNAMON
1/3 CUP OIL
1 (16-OUNCE) CAN SLICED PEARS IN LIGHT SYRUP, DRAINED
2 EGGS
1/3 CUP CHOPPED MACADAMIA NUTS OR PECANS
2 TEASPOONS WATER
IN A .LARGE BOWL COMBINE THE CAKE MIX, CINNAMON, AND OIL; BLEND AT LOW SPEEDUNTIL CRUMBLY,20 TO 30 SECONDS. PUREE PEARS IN BLENDER OR PROCESSOR UNTIL SMOOTH.
IN LARGE BOWL, COMBINE 2 1/2 CUPS CAKE MIXTURE, PUREED PEARS AND EGGS, BEAT AT LOW SPEED UNTIL MOISTENED. BEAT 2 MINUTES AT MEDIUM SPEED. SPREAD BATTER EVENLY IN 9- OR 10-INCH SPRINGFORM PAN THAT HAS BEEN SPRAYED WITH NONSTICK COOKING SPRAY. DROPP FILLING BY SPOONFULS OVER BATTER. STIR NUTS AND WATER INTO REMAININGCAKE MIX MIXTURE. SPRINKLE OVER FILLING.
BAKE AT 350 DEGREES UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY IN THE CENTER, 45 TO 50 MINUTES. COOL 10 MINUTES, REMOVE SIDES OF PAN. COOL 1 1/2 HOURS OR UNTIL COMPLETELY COOL.
SAUCE:
1 (17 OUNCE) JAR BUTTERSCOTCH CARAMEL FUDGE ICE CREAM TOPPING
1/3 CUP MILK
VANILLA ICE CREAM - OPTIONAL
IN SMALL SAUCEPAN COOK ICE CREAM TOPPING AND MILK UNTIL BLENDED STIRRING OCCASIONALLY. SERVE CAKE ON A BED OF WARM SAUCE AND TOP WITH ICE CREAM.
FILLING:
2/3 CUP SWEETENED CONDENSED MILK(NOT EVAPORATED)
1 CUP SEMISWEET CHOCOLATE CHIPS
IN SMALL SAUCEPAN, COOK CONDENSED MILK, AND CHOCOLATE CHIPS OVER MED-LOW HEAT UNTIL THE CHOCOLATE HAS MELTED,STIRRING OCCASIONALLY
CAKE:
1 PACKAGE PUDDING INCLUDED DEVILS FOOD CAKE MIX
1 1/2 TSP. CINNAMON
1/3 CUP OIL
1 (16-OUNCE) CAN SLICED PEARS IN LIGHT SYRUP, DRAINED
2 EGGS
1/3 CUP CHOPPED MACADAMIA NUTS OR PECANS
2 TEASPOONS WATER
IN A .LARGE BOWL COMBINE THE CAKE MIX, CINNAMON, AND OIL; BLEND AT LOW SPEEDUNTIL CRUMBLY,20 TO 30 SECONDS. PUREE PEARS IN BLENDER OR PROCESSOR UNTIL SMOOTH.
IN LARGE BOWL, COMBINE 2 1/2 CUPS CAKE MIXTURE, PUREED PEARS AND EGGS, BEAT AT LOW SPEED UNTIL MOISTENED. BEAT 2 MINUTES AT MEDIUM SPEED. SPREAD BATTER EVENLY IN 9- OR 10-INCH SPRINGFORM PAN THAT HAS BEEN SPRAYED WITH NONSTICK COOKING SPRAY. DROPP FILLING BY SPOONFULS OVER BATTER. STIR NUTS AND WATER INTO REMAININGCAKE MIX MIXTURE. SPRINKLE OVER FILLING.
BAKE AT 350 DEGREES UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY IN THE CENTER, 45 TO 50 MINUTES. COOL 10 MINUTES, REMOVE SIDES OF PAN. COOL 1 1/2 HOURS OR UNTIL COMPLETELY COOL.
SAUCE:
1 (17 OUNCE) JAR BUTTERSCOTCH CARAMEL FUDGE ICE CREAM TOPPING
1/3 CUP MILK
VANILLA ICE CREAM - OPTIONAL
IN SMALL SAUCEPAN COOK ICE CREAM TOPPING AND MILK UNTIL BLENDED STIRRING OCCASIONALLY. SERVE CAKE ON A BED OF WARM SAUCE AND TOP WITH ICE CREAM.
Tangy Lemon Bars
TANGY LEMON BARS
INGREDIENTS:
2 CUPS SIFTED FLOUR
1/2 CUP CONFECTIONERS SUGAR
1/4 TSP. SALT
1 CUP BUTTER, CHILLED
4 EGGS
2 CUPS GRANULATED SUGAR
1/3 CUP FRESH LEMON JUICE
1 1/2 TSP. GRATED LEMON RIND
1/4 CUP FLOUR
1 TSP. BAKING POWDER
CONFECTIONERS SUGAR FOR DUSTING
DIRECTIONS:
IN A MEDIUM-LARGE MIXING BOWL , SIFTG TOGETHER 2 CUPS FLOUR,1/2 CUP CONFECTIONERS SUGAR, AND THE SALT. WITH A PASTRY BLENDER OR TWO KNIVES CUT BUTTER INTO THE FLOUR MIXTURE UNTIL THE MIXTURE CLINGS TOGETHER AND RESEMBLES COARSE MEAL. PRESS MIXTURE EVENLY INTO A 9 X 13 X 2 INCH PAN AND BAKE IN PREHEATED 350 DEG. OVEN FOR 20 MINUTES OR UNTIL LIGHTLY BROWNED. COOL FOR 10-15 MINUTES.
IN A LARGE BOWL BEAT THE EGGS UNTIL BLENDED AND SLOWLY ADD THE GRANULATED SUGAR, BEATING. BLEND THE LEMON JUICE AND RIND INTOP EGG MIXTURE. SIFT TOGETHER 1/4 CUP FLOUR AND THE BAKINGV POWDERINTO EGG MIXTURE AND BLEND. SPREAD MIXTURE EVENLY OVER BAKED , COOLED CRUST AND RETURN TO OVEN FOR 25 MINUTES. COOL IN THE PAN ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR, AND CUT IN SQUARES.
NOTE: BARS WILL KEEP IN AN AIR-TIGHT TIN ABOUT 4 DAYS OR REFRIGERATED ABOUT 1 1/2 WEEKS.
INGREDIENTS:
2 CUPS SIFTED FLOUR
1/2 CUP CONFECTIONERS SUGAR
1/4 TSP. SALT
1 CUP BUTTER, CHILLED
4 EGGS
2 CUPS GRANULATED SUGAR
1/3 CUP FRESH LEMON JUICE
1 1/2 TSP. GRATED LEMON RIND
1/4 CUP FLOUR
1 TSP. BAKING POWDER
CONFECTIONERS SUGAR FOR DUSTING
DIRECTIONS:
IN A MEDIUM-LARGE MIXING BOWL , SIFTG TOGETHER 2 CUPS FLOUR,1/2 CUP CONFECTIONERS SUGAR, AND THE SALT. WITH A PASTRY BLENDER OR TWO KNIVES CUT BUTTER INTO THE FLOUR MIXTURE UNTIL THE MIXTURE CLINGS TOGETHER AND RESEMBLES COARSE MEAL. PRESS MIXTURE EVENLY INTO A 9 X 13 X 2 INCH PAN AND BAKE IN PREHEATED 350 DEG. OVEN FOR 20 MINUTES OR UNTIL LIGHTLY BROWNED. COOL FOR 10-15 MINUTES.
IN A LARGE BOWL BEAT THE EGGS UNTIL BLENDED AND SLOWLY ADD THE GRANULATED SUGAR, BEATING. BLEND THE LEMON JUICE AND RIND INTOP EGG MIXTURE. SIFT TOGETHER 1/4 CUP FLOUR AND THE BAKINGV POWDERINTO EGG MIXTURE AND BLEND. SPREAD MIXTURE EVENLY OVER BAKED , COOLED CRUST AND RETURN TO OVEN FOR 25 MINUTES. COOL IN THE PAN ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR, AND CUT IN SQUARES.
NOTE: BARS WILL KEEP IN AN AIR-TIGHT TIN ABOUT 4 DAYS OR REFRIGERATED ABOUT 1 1/2 WEEKS.
Lentil Soup
LENTIL SOUP
INGREDIENTS:
1 1LB. PKG LENTILS
INGREDIENTS:
1 1LB. PKG LENTILS
1/2 TSP. DRIED THYME
1/4 LB. BACON, DICED
1/4 LB. BACON, DICED
2 BAY LEAVES
2 MEDIUM ONIONS, SLICED
2 MEDIUM ONIONS, SLICED
1 LARGE POTATO,PARED
2 MEDIUM CARROTS,DICED
2 MEDIUM CARROTS,DICED
1 HAM BONE, FROM COOKED SHANK
2 QT. STOCK (CHICKEN)
2 QT. STOCK (CHICKEN)
1 CUP CELERY, SLICED
2 TBS. LEMON JUICE SALT TO TASTE
1/2 TSP. PEPPER
2 TBS. LEMON JUICE SALT TO TASTE
1/2 TSP. PEPPER
1-2 CUPS CREAM OR HALF AND HALF
DIRECTIONS:
NIGHT BEFORE: SOAK LENTILS OVERNIGHT IN COLD WATER TO COVER.
NEXT DAY:
1. DRAIN LENTILS. THEN IN DUTCH OVEN, SAUTE DICED BACON UNTIL GOLDEN. NOW ADD SLICED ONIONS AND DICED CARROTS. AND SAUTE UNTIL ONIONS ARE GOLDEN.
2. NEXT, ADD LENTILS, STOCK, SLICED CELEERY, SALT, PEPPER, THYME, AND BAY LEAVES.
3. NOW, WITH MEDIUM GRATER, GRATE PARED POTATO INTO THE LENTIL MIXTURE; ADD THE HAM BONE.
4. SIMMER, COVERED FOR THREE HOURS, WHEN LENTILS SHOULD BE NICE AND TENDER. REMOVE BAY LEAVES.
5. NOW REMOVE HAM BONE; CUT ALL BITS OF MEAT FROM IT AND RETURN MEAT TO THE SOUP.
6. TO SERVE AT ONCE ADD THE LEMON JUICE AND THE HALF AND HALF. OR REFRIGERATE AND SERVE NEXT DAY WHEN LEMON JUICE AND HALF AND HALF CAN BE ADDED
DIRECTIONS:
NIGHT BEFORE: SOAK LENTILS OVERNIGHT IN COLD WATER TO COVER.
NEXT DAY:
1. DRAIN LENTILS. THEN IN DUTCH OVEN, SAUTE DICED BACON UNTIL GOLDEN. NOW ADD SLICED ONIONS AND DICED CARROTS. AND SAUTE UNTIL ONIONS ARE GOLDEN.
2. NEXT, ADD LENTILS, STOCK, SLICED CELEERY, SALT, PEPPER, THYME, AND BAY LEAVES.
3. NOW, WITH MEDIUM GRATER, GRATE PARED POTATO INTO THE LENTIL MIXTURE; ADD THE HAM BONE.
4. SIMMER, COVERED FOR THREE HOURS, WHEN LENTILS SHOULD BE NICE AND TENDER. REMOVE BAY LEAVES.
5. NOW REMOVE HAM BONE; CUT ALL BITS OF MEAT FROM IT AND RETURN MEAT TO THE SOUP.
6. TO SERVE AT ONCE ADD THE LEMON JUICE AND THE HALF AND HALF. OR REFRIGERATE AND SERVE NEXT DAY WHEN LEMON JUICE AND HALF AND HALF CAN BE ADDED
Cherry Tomato Sauce for Pasta
CHERRY TOMATO SAUCE FOR PASTA
INGREDIENTS:
1 BOX (APPROX. 1 LB.) CHERRY OR YELLOW TOMATOES
2 CLOVES GARLIC -- MINCED
2 TBS. BALSAMIC VINEGAR
1 TSP. DRY BASIL
6-8 OUNCES FRESH LINGUINE
1 TBS. BUTTER
1/4-1/2 CUP CHICKEN STOCK
DIRECTIONS:
HALVE THE TOMATOES AND MARINATE FOR AT LEAST 30 MINUTES IN THE
GARLIC, BALSAMIC VINEGAR, AND BASIL.
COOK THE LINGUINE, DRAIN, AND RETURN TO THE PAN WITH THE BUTTER.
ADD THE TOMATOES PLUS MARINADE THEN ADD ENOUGH CHICKEN STOCK
TO MAKE THE SAUCE TO YOUR CHOICE.
INGREDIENTS:
1 BOX (APPROX. 1 LB.) CHERRY OR YELLOW TOMATOES
2 CLOVES GARLIC -- MINCED
2 TBS. BALSAMIC VINEGAR
1 TSP. DRY BASIL
6-8 OUNCES FRESH LINGUINE
1 TBS. BUTTER
1/4-1/2 CUP CHICKEN STOCK
DIRECTIONS:
HALVE THE TOMATOES AND MARINATE FOR AT LEAST 30 MINUTES IN THE
GARLIC, BALSAMIC VINEGAR, AND BASIL.
COOK THE LINGUINE, DRAIN, AND RETURN TO THE PAN WITH THE BUTTER.
ADD THE TOMATOES PLUS MARINADE THEN ADD ENOUGH CHICKEN STOCK
TO MAKE THE SAUCE TO YOUR CHOICE.
Apple Kuchen
APPLE KUCHEN (FROM DOROTHY)
INGREDIENTS:
1/2 CUP BUTTER - SOFTENED
1 PACKAGE BETTY CROCKER’S YELLOW CAKE MIX
1/2 CUP FLAKED COCONUT
2 1/2 CUPS SLICED APPLES OR 20 OZ. CAN APPLE PIE FILLING
1 TSP. CINNAMON
1/2 CUP SUGAR
1 CUP SOUR CREAM
2 EGG YOLKS OR 1 EGG
DIRECTIONS:
CUT BUTTER INTO THE CAKE MIX UINTIL CRUMBLY. MIX IN COCONUT.
PAT GENTLY INTO UNGREASED 9 X 13 INCH PAN, BUILDING UP SLIGHT EDGES.
BAKE AT 350 DEG. FOR 10 MIN. ARRANGE APPLE SLICES ON WARM CRUST.
MIX SUGAR AND CINNAMON AND SPREAD OVER APPLES. BLEND SOUR CREAM
AND EGG YOLKS, DRIZZLE OVER THE APPLES. BAKE 25 MIN. OR UNTIL EDGES ARE
SLIGHTLY BROWN.
INGREDIENTS:
1/2 CUP BUTTER - SOFTENED
1 PACKAGE BETTY CROCKER’S YELLOW CAKE MIX
1/2 CUP FLAKED COCONUT
2 1/2 CUPS SLICED APPLES OR 20 OZ. CAN APPLE PIE FILLING
1 TSP. CINNAMON
1/2 CUP SUGAR
1 CUP SOUR CREAM
2 EGG YOLKS OR 1 EGG
DIRECTIONS:
CUT BUTTER INTO THE CAKE MIX UINTIL CRUMBLY. MIX IN COCONUT.
PAT GENTLY INTO UNGREASED 9 X 13 INCH PAN, BUILDING UP SLIGHT EDGES.
BAKE AT 350 DEG. FOR 10 MIN. ARRANGE APPLE SLICES ON WARM CRUST.
MIX SUGAR AND CINNAMON AND SPREAD OVER APPLES. BLEND SOUR CREAM
AND EGG YOLKS, DRIZZLE OVER THE APPLES. BAKE 25 MIN. OR UNTIL EDGES ARE
SLIGHTLY BROWN.
Dry Sage Dressing
DRY SAGE DRESSING
INGREDIENTS:
9 CUPS TOASTED BREAD CUBES
1 1/2 TSP. SALT
3 TSP. GROUNG SAGE
1/2 TSP. GROUND BLACK PEPPER
1/2 CUP TURKEY STOCK
1 SMALL ONION - MINCED
SEVERAL CELERY STALKS - MINCED
1 CUP BUTTER OR MARGARINE
DIRECTIONS:
TOAST BREAD CUBES. SAUTE THE ONION AND CELERY IN THE BUTTER. COMBINE
WITH THE DRY INGREDIENTS. SPOON INTO THE CAVITIES OF A 10-12 POUND
TURKEY. CLOSE OPENINGS WITH SKEWERS AND LACE TIGHTLY WITH STRING.
BAKE TURKEY ACCORDING TO WEIGHT SCHEDULE.
EXTRA DRESSING CAN BE PREPARED AND COOKED IN A CROCK POT. COOK ON
LOW HEAT FOR 3 HOURS.
INGREDIENTS:
9 CUPS TOASTED BREAD CUBES
1 1/2 TSP. SALT
3 TSP. GROUNG SAGE
1/2 TSP. GROUND BLACK PEPPER
1/2 CUP TURKEY STOCK
1 SMALL ONION - MINCED
SEVERAL CELERY STALKS - MINCED
1 CUP BUTTER OR MARGARINE
DIRECTIONS:
TOAST BREAD CUBES. SAUTE THE ONION AND CELERY IN THE BUTTER. COMBINE
WITH THE DRY INGREDIENTS. SPOON INTO THE CAVITIES OF A 10-12 POUND
TURKEY. CLOSE OPENINGS WITH SKEWERS AND LACE TIGHTLY WITH STRING.
BAKE TURKEY ACCORDING TO WEIGHT SCHEDULE.
EXTRA DRESSING CAN BE PREPARED AND COOKED IN A CROCK POT. COOK ON
LOW HEAT FOR 3 HOURS.
FARFALLE WITH SPICY SAUSAGE AND SMOKED MOZZARELLA
FARFALLE WITH SPICY SAUSAGE AND SMOKED MOZZARELLA
INGREDIENTS:
1 POUND HOT ITALIAN SAUSAGE
2 TBS UNSALTED BUTTER
2 TBS OLIVE OIL
1 CUP FRESH SAGE LEAVES
1 MEDIUM ONION, THINLY SLICED
2 LARGE GARLIC CLOVES, MINCED
2 CUPS CHICKEN STOCK
1 POUND FARFALLE
1 POUND SMOKED MOZZARELLA , 1/2 INCH CUBES
FRESHLY GROUND PEPPER
DIRECTIONS:
1. IN A LARGE COVERED POT, BRING 4 QUARTS OF WATTER TO BOIL OVER HIGH HEAT. MEANWHILE , IN A MEDIUM SAUCEPAN, COVER THE ITALIAN SAUSAGE WITH COLD WATER AND BRING THE WATER TO BOIL OVER MEDIUM HIGH HEAT. LOWER THE HEAT TO MODERATE AND SIMMER UNTIL THE SAUSAGE IS COOKED THRU, ABOUT 7 MIN. DRAIN AND LET COOL SLIGHTLY, THEN CUT INTO 1/4 INCH SLICES.
2. IN ALARGE SKILLET, MELT 1 TBS OF BUTTER IN THE OIL. ADD THE SAGE LEAVES AND COOK OVER MODERATELY HIGH HEAT, STIRRING ONCE OR TWICE, UNTIL CRISP, ABOUT 2 MIN.. TRANSFER SAGE LEAVES TO A PLATE.
3. MELT THE REMAINING 1 TBS OF BUTTER IN THE SKILLET. ADD THE ONION AND GARLIC AND COOK OVER MODERATELY LOW HEAT, STIRRING UNTIL SOFTENED, ABOUT 4 MIN. ADD THE CHICKEN STOCK AND BOIL UNTIL REDUCED TO 1 CUP, ABOPUT 8 MIN.
4. ADD 4 TBS SALT TO THE BOILING PASTA WATER. WHEN IT RETURNS TO THE BOIL ADD THE FARFALLE AND COOK, STIRRING OCCASIONALLY, UNTIL THE PASTA IS COOKED, ABOUT 8 MIN. DRAIN THE PASTA WELL AND RETURN IT TO THE POT.
5. STIR THE REDUCED STOCK MIXTURE AND THE SAUSAGE INTO THE PASTA AND FOLD IN THE SMOKED MOZZARELLA. SEASON WITH SALT AND PEPPER. TRANSFER TO A LARGE WARMED SERVING PLATTER AND SCATTER THE CRISP SAGE LEAVES OVER THE TOP. SERVE THE FARFALLE IMMEDIATELY.
INGREDIENTS:
1 POUND HOT ITALIAN SAUSAGE
2 TBS UNSALTED BUTTER
2 TBS OLIVE OIL
1 CUP FRESH SAGE LEAVES
1 MEDIUM ONION, THINLY SLICED
2 LARGE GARLIC CLOVES, MINCED
2 CUPS CHICKEN STOCK
1 POUND FARFALLE
1 POUND SMOKED MOZZARELLA , 1/2 INCH CUBES
FRESHLY GROUND PEPPER
DIRECTIONS:
1. IN A LARGE COVERED POT, BRING 4 QUARTS OF WATTER TO BOIL OVER HIGH HEAT. MEANWHILE , IN A MEDIUM SAUCEPAN, COVER THE ITALIAN SAUSAGE WITH COLD WATER AND BRING THE WATER TO BOIL OVER MEDIUM HIGH HEAT. LOWER THE HEAT TO MODERATE AND SIMMER UNTIL THE SAUSAGE IS COOKED THRU, ABOUT 7 MIN. DRAIN AND LET COOL SLIGHTLY, THEN CUT INTO 1/4 INCH SLICES.
2. IN ALARGE SKILLET, MELT 1 TBS OF BUTTER IN THE OIL. ADD THE SAGE LEAVES AND COOK OVER MODERATELY HIGH HEAT, STIRRING ONCE OR TWICE, UNTIL CRISP, ABOUT 2 MIN.. TRANSFER SAGE LEAVES TO A PLATE.
3. MELT THE REMAINING 1 TBS OF BUTTER IN THE SKILLET. ADD THE ONION AND GARLIC AND COOK OVER MODERATELY LOW HEAT, STIRRING UNTIL SOFTENED, ABOUT 4 MIN. ADD THE CHICKEN STOCK AND BOIL UNTIL REDUCED TO 1 CUP, ABOPUT 8 MIN.
4. ADD 4 TBS SALT TO THE BOILING PASTA WATER. WHEN IT RETURNS TO THE BOIL ADD THE FARFALLE AND COOK, STIRRING OCCASIONALLY, UNTIL THE PASTA IS COOKED, ABOUT 8 MIN. DRAIN THE PASTA WELL AND RETURN IT TO THE POT.
5. STIR THE REDUCED STOCK MIXTURE AND THE SAUSAGE INTO THE PASTA AND FOLD IN THE SMOKED MOZZARELLA. SEASON WITH SALT AND PEPPER. TRANSFER TO A LARGE WARMED SERVING PLATTER AND SCATTER THE CRISP SAGE LEAVES OVER THE TOP. SERVE THE FARFALLE IMMEDIATELY.
Spinach-Stuffed Veal Rolls in Tarragon Tomato Sauce
SPINACH-STUFFED VEAL ROLLS IN TARRAGON TOMATO SAUCE
INGREDIENTS:
2 POUNDS FRESH SPINACH, STEMMED AND WASHED
6 TABLESPOONS UNSALTED BUTTER
2 MEDIUM SHALLOTS, FINELY CHOPPED
2 MEDIUM GARLIC CLOVES, MINCED
10 OUNCES MUSHROOMS, FINELY CHOPPED
SALT AND FRESHLY GROUND PEPPE
1/2 POUND GROUND PORK
1 CUP FRESH BREAD CRUMBS
1 LARGE EGG
1 LARGE EGG YOLK
2 TBS FRESHLY GRATED PARMESAN CHEESE
1/8 TSP GROUND NUTMEG
12 VEAL SCALLOPINES (2 1/4 POUNDS)
1 MEDIUM ONION, FINELY CHOPPED
1 35 OUNCE CAN PEELED TOMATOES, COARSELY CHOPPED WITH JUICE
3/4 CUP DRY WHITE WINE
1 1/2 TBS FRESH TARRAGON, COARSLEY CHOPPED, OR 1/2 TSP DRIED PLUS
ADDITIONAL SPRIGS FOR GARNISH.
1 TSP. FINELY GRATED ORANGE ZEST
DIRECTIONS:
1. IN A LARGE SAUCEPAN, PLACE THE SPINACH WITH THE WATER THAT CLINGS TO IT. COOK OVER MODERATELY HIGH HEAT JUST UNTIL WILTED, 4 TO 5 MIN. DRAIN WELL. COARSLEY CHOP THE SPINACH AND TRANSFER TO A MEDIUM BOWL.
2. HEAT 2 TABLESPOONS OF BUTTER IN A MEDIUM NONSTICK SKILLET. ADD THE SHALLOTS AND HALF THE GARLIC AND COOK OVER MODERATE HEAT UNTIL FRAGRANT, 1 TO 2 MIN. ADD THE MUSHROOM S AND COOK, STIRRING OCCASIONALL, UNTIL THEY BEGIN TO BROWN, ABOUT 10 MIN. SEASON WITH SALT AND PEPPER AND LET COOL.
3. ADD THE MUSHROOM MIXTURE TO THE SPINACH ALONG WITH THE PORK, BREAD CRUMBS, EGG, EGG YOLK, PARMESAN CHEESE, AND NUTMEG. MIX WELL
4. SPREAD 6 OF THE SCALLOPINE ON A WORK SURFACE AND SEASON WITH SALT AND PEPPER. DIVIDE HALF THE STUFFING EVENLY AMONG THE SCALLOPINE, SPREAD THE STUFFING ON THE NARROW END OF THE VEAL. STARTING AT THE NARROW END, ROLL UP THE SCALLOPINE IN AN EVEN CYLINDER AND TIE UP EACH END OF THE ROLL WITH KITCHEN STRING. REPEAT WITH THE REMAINING VEAL AND STUFFING. SEASON THE ROLLS WITH SALT AND PEPPER.
5. HEAT THE REMAINING 4 TBS. OF BUTTER IN AN ENAMELED CAST IRON CASSEROLE.ADD 6 VEAL ROLLS AND COOK OVER MODERATELY HIGH HEAT UNTIL BROWNED, ABOUT 10 MIN. TRANSFER TO A PLATE AND REPEAT WITH THE REMAINING ROLLS.
6. ADD THE ONION AND THE REMAINING GARLIC TO THE CASSEROLE, COOK OVER MODERATE HEAT , STIRRING, UNTIL SOFTENED, ABOUT 5 MIN. ADD THE TOMATOES, WHITE WINE, DRIED TARRAGON (IF USING) AND ORANGE ZEST.BRING TO A BOIL OVER MODERATELY HIGH HEAT AND COOK UNTIL SLIGHTLY THICKENED, ABOUT 10 MIN. SEASON WITH SALT AND PEPPER. RETURN THE VEAL ROLLS TO THE CASSEROLE, COVER AND SIMMER OVER LOW HEAT UNTIL TENDER, ABOUT 25 MIN.
7. CUT OFF AND DISCARD THE STRINGS FROM THE VEAL ROLLS. STIR THE FRESH CHOPPED TARRAGON INTO THE SAUCE AND GARNISH WITH FRESH TARRAGON.
INGREDIENTS:
2 POUNDS FRESH SPINACH, STEMMED AND WASHED
6 TABLESPOONS UNSALTED BUTTER
2 MEDIUM SHALLOTS, FINELY CHOPPED
2 MEDIUM GARLIC CLOVES, MINCED
10 OUNCES MUSHROOMS, FINELY CHOPPED
SALT AND FRESHLY GROUND PEPPE
1/2 POUND GROUND PORK
1 CUP FRESH BREAD CRUMBS
1 LARGE EGG
1 LARGE EGG YOLK
2 TBS FRESHLY GRATED PARMESAN CHEESE
1/8 TSP GROUND NUTMEG
12 VEAL SCALLOPINES (2 1/4 POUNDS)
1 MEDIUM ONION, FINELY CHOPPED
1 35 OUNCE CAN PEELED TOMATOES, COARSELY CHOPPED WITH JUICE
3/4 CUP DRY WHITE WINE
1 1/2 TBS FRESH TARRAGON, COARSLEY CHOPPED, OR 1/2 TSP DRIED PLUS
ADDITIONAL SPRIGS FOR GARNISH.
1 TSP. FINELY GRATED ORANGE ZEST
DIRECTIONS:
1. IN A LARGE SAUCEPAN, PLACE THE SPINACH WITH THE WATER THAT CLINGS TO IT. COOK OVER MODERATELY HIGH HEAT JUST UNTIL WILTED, 4 TO 5 MIN. DRAIN WELL. COARSLEY CHOP THE SPINACH AND TRANSFER TO A MEDIUM BOWL.
2. HEAT 2 TABLESPOONS OF BUTTER IN A MEDIUM NONSTICK SKILLET. ADD THE SHALLOTS AND HALF THE GARLIC AND COOK OVER MODERATE HEAT UNTIL FRAGRANT, 1 TO 2 MIN. ADD THE MUSHROOM S AND COOK, STIRRING OCCASIONALL, UNTIL THEY BEGIN TO BROWN, ABOUT 10 MIN. SEASON WITH SALT AND PEPPER AND LET COOL.
3. ADD THE MUSHROOM MIXTURE TO THE SPINACH ALONG WITH THE PORK, BREAD CRUMBS, EGG, EGG YOLK, PARMESAN CHEESE, AND NUTMEG. MIX WELL
4. SPREAD 6 OF THE SCALLOPINE ON A WORK SURFACE AND SEASON WITH SALT AND PEPPER. DIVIDE HALF THE STUFFING EVENLY AMONG THE SCALLOPINE, SPREAD THE STUFFING ON THE NARROW END OF THE VEAL. STARTING AT THE NARROW END, ROLL UP THE SCALLOPINE IN AN EVEN CYLINDER AND TIE UP EACH END OF THE ROLL WITH KITCHEN STRING. REPEAT WITH THE REMAINING VEAL AND STUFFING. SEASON THE ROLLS WITH SALT AND PEPPER.
5. HEAT THE REMAINING 4 TBS. OF BUTTER IN AN ENAMELED CAST IRON CASSEROLE.ADD 6 VEAL ROLLS AND COOK OVER MODERATELY HIGH HEAT UNTIL BROWNED, ABOUT 10 MIN. TRANSFER TO A PLATE AND REPEAT WITH THE REMAINING ROLLS.
6. ADD THE ONION AND THE REMAINING GARLIC TO THE CASSEROLE, COOK OVER MODERATE HEAT , STIRRING, UNTIL SOFTENED, ABOUT 5 MIN. ADD THE TOMATOES, WHITE WINE, DRIED TARRAGON (IF USING) AND ORANGE ZEST.BRING TO A BOIL OVER MODERATELY HIGH HEAT AND COOK UNTIL SLIGHTLY THICKENED, ABOUT 10 MIN. SEASON WITH SALT AND PEPPER. RETURN THE VEAL ROLLS TO THE CASSEROLE, COVER AND SIMMER OVER LOW HEAT UNTIL TENDER, ABOUT 25 MIN.
7. CUT OFF AND DISCARD THE STRINGS FROM THE VEAL ROLLS. STIR THE FRESH CHOPPED TARRAGON INTO THE SAUCE AND GARNISH WITH FRESH TARRAGON.
Carrot and Parsley Salad
CARROT AND PARSLEY SALAD
CHEZ PANISSE
INGREDIENTS:
1 SMALL GARLIC CLOVE, PEELED
1 TBS. PLUS 1 TSP. RED WINE VINEGAR
1/4 CUP LIGHT OLIVE OIL OR VEGETABLE OIL
1 POUND LARGE CARROTS , FINELY GRATED
2/3 CUP CHOPPED FRESH PARSLEY
SALT
DIRECTIONS:
1. IN A MEDIUM SERVING BOWL, RUB RUB THE GARLIC BACK AND FORTH AGAINST THE TINES OF A FORK TO MAKE A JUICY PUREE. USE THE FORK TO BLEND IN THE VINEGAR AND OIL.
2. STIR IN THE CARRROTS AND PARSLEY, SEASON WITH SALT AND MIX VERY WELL.
CHEZ PANISSE
INGREDIENTS:
1 SMALL GARLIC CLOVE, PEELED
1 TBS. PLUS 1 TSP. RED WINE VINEGAR
1/4 CUP LIGHT OLIVE OIL OR VEGETABLE OIL
1 POUND LARGE CARROTS , FINELY GRATED
2/3 CUP CHOPPED FRESH PARSLEY
SALT
DIRECTIONS:
1. IN A MEDIUM SERVING BOWL, RUB RUB THE GARLIC BACK AND FORTH AGAINST THE TINES OF A FORK TO MAKE A JUICY PUREE. USE THE FORK TO BLEND IN THE VINEGAR AND OIL.
2. STIR IN THE CARRROTS AND PARSLEY, SEASON WITH SALT AND MIX VERY WELL.
Mike's Beef Barley Soup
MIKE’S BEEF BARLEY SOUP
INGREDIENTS:
2 POUNDS BEEF CUBES -- USE SIRLOIN FOR BEST TASTE
2 TBS. BUTTER
1/2 CUP BARLEY
2 MEDIUM ONIONS -- SLICED
2 TBS. PARSLEY CHOPPED
2 TSP. SALT
1/4 TSP. PEPPER
1 BAY LEAF
6 CUPS OF STOCK -- CAN USE SWANSONS BEEF OR CHICKEN
1 LARGE CAN (28 OZ.) CAN TOMATOES
1 1/2 CUPS CELERY SLICED
1 1/2 CUPS CARROTS SLICED
1/2 GREEN PEPPER -- DICED
1/4 TSP. THYME
BROWN THE MEAT WELL IN THE BUTTER IN A DUTCH OVEN OR HEAVY PAN. ADD THE REST OF THE INGREDIENTS AND SIMMER FOR 1 1/2 TO 2 HOURS.
Note: Mike also recommends cubed lamb in place of beef.
INGREDIENTS:
2 POUNDS BEEF CUBES -- USE SIRLOIN FOR BEST TASTE
2 TBS. BUTTER
1/2 CUP BARLEY
2 MEDIUM ONIONS -- SLICED
2 TBS. PARSLEY CHOPPED
2 TSP. SALT
1/4 TSP. PEPPER
1 BAY LEAF
6 CUPS OF STOCK -- CAN USE SWANSONS BEEF OR CHICKEN
1 LARGE CAN (28 OZ.) CAN TOMATOES
1 1/2 CUPS CELERY SLICED
1 1/2 CUPS CARROTS SLICED
1/2 GREEN PEPPER -- DICED
1/4 TSP. THYME
BROWN THE MEAT WELL IN THE BUTTER IN A DUTCH OVEN OR HEAVY PAN. ADD THE REST OF THE INGREDIENTS AND SIMMER FOR 1 1/2 TO 2 HOURS.
Note: Mike also recommends cubed lamb in place of beef.
Tomato Beef Curry (With Noodles)
TOMATO BEEF CURRY (WITH NOODLES)
INGREDIENTS:
1/2 POUND FLANK STEAK SLICED THIN
1 PACKAGE CHINESE WATER NOODLES
MARINADE:
2 TSP. CORNSTARCH
1 TBS. SHERRY
1 TBS. DARK SOY SAUCE
CURRY:
2 GREEN ONIONS
2-3 STALKS CELERY
1 MEDIUM PEPPER (CUT IN HUNKS)
6-8 CHERRY TOMATOES
1 TBS. BROWN SUGAR
1 TBS. CURRY POWDER
4 TBS. CATSUP
1 TBS. OYSTER SAUCE
3/4 CUP CHICKEN STOCK
1 TBS. CORNSTARCH
MARINATE THE STEAK IN THE MARINADE FOR AT LEAST 30 MIN. SLICE WHITE PART OF GREEN ONIONS AND ADD TO THE MEAT. PUT TOPS IN BOWL TO ADD AT THE LAST.
SLICE CELERY ON THE DIAGONAL. CUT PEPPER IN HUNKS. CUT TOMATOES IN HALF AND SPRINKLE WITH THE BROWN SUGAR.
COMBINE THE CURRY POWDER, THE CATSUP, CHICKEN STOCK, AND CORNSTARCH.
STIR FRY THE CELERY, THE GREEN PEPPER REMOVE TO BOWL. STIR FRY THE STEAK AND GREEN ONION. ADD THE SAUCE AND AT THE END ADD THE TOMATOES. SERVE OVER NOODLES AS PREPARED BELOW:
COOK NOODLES IN SALTED BOILING WATER FOR THREE MINUTES. DRAIN WELL AND DRY ON PAPER TOWELS. LINE COOKIE SHEET(S) WITH FOIL AND LIGHTLY OIL WITH VEGETABLE OIL. PUT THE NOODLES IN A THIN LAYER ON THE SHEET AND PUT IN A PREHEATED 400 DEG. OVEN FOR 20 MIN. TURN OVER AND BROWN FOR 10 MORE MIN. THE NOODLES WILL BE STUCK TOGETHER. BREAK UP IN PIECES AND SERVE WITH THE CURRY SAUCE.
INGREDIENTS:
1/2 POUND FLANK STEAK SLICED THIN
1 PACKAGE CHINESE WATER NOODLES
MARINADE:
2 TSP. CORNSTARCH
1 TBS. SHERRY
1 TBS. DARK SOY SAUCE
CURRY:
2 GREEN ONIONS
2-3 STALKS CELERY
1 MEDIUM PEPPER (CUT IN HUNKS)
6-8 CHERRY TOMATOES
1 TBS. BROWN SUGAR
1 TBS. CURRY POWDER
4 TBS. CATSUP
1 TBS. OYSTER SAUCE
3/4 CUP CHICKEN STOCK
1 TBS. CORNSTARCH
MARINATE THE STEAK IN THE MARINADE FOR AT LEAST 30 MIN. SLICE WHITE PART OF GREEN ONIONS AND ADD TO THE MEAT. PUT TOPS IN BOWL TO ADD AT THE LAST.
SLICE CELERY ON THE DIAGONAL. CUT PEPPER IN HUNKS. CUT TOMATOES IN HALF AND SPRINKLE WITH THE BROWN SUGAR.
COMBINE THE CURRY POWDER, THE CATSUP, CHICKEN STOCK, AND CORNSTARCH.
STIR FRY THE CELERY, THE GREEN PEPPER REMOVE TO BOWL. STIR FRY THE STEAK AND GREEN ONION. ADD THE SAUCE AND AT THE END ADD THE TOMATOES. SERVE OVER NOODLES AS PREPARED BELOW:
COOK NOODLES IN SALTED BOILING WATER FOR THREE MINUTES. DRAIN WELL AND DRY ON PAPER TOWELS. LINE COOKIE SHEET(S) WITH FOIL AND LIGHTLY OIL WITH VEGETABLE OIL. PUT THE NOODLES IN A THIN LAYER ON THE SHEET AND PUT IN A PREHEATED 400 DEG. OVEN FOR 20 MIN. TURN OVER AND BROWN FOR 10 MORE MIN. THE NOODLES WILL BE STUCK TOGETHER. BREAK UP IN PIECES AND SERVE WITH THE CURRY SAUCE.
Sour Cream Coffee Cake
SOURCREAM COFFEE CAKE
INGREDIENTS:
CAKE:
8 PECAN HALVES (TOASTED)
1 CUP (2 STICKS) BUTTER (ROOM TEMP.)
2 CUPS SUGAR
2 EGGS (ROOM TEMP.)
2 CUPS SIFTED CAKE FLOUR
1 TSP. BAKING POWDER
1/8 TSP. SALT
1 CUP SOUR CREAM (ROOM TEMP.)
1/2 TSP. VANILLA
TOPPING:
1/2 CUP CHOPPED PECANS (TOASTED)
2 TBS. SUGAR
1 TSP. CINNAMON
PREHEAT OVEN TO 350 DEG. F. (325 DEG. FOR CONVECTION OVEN)
GENEROUSLY COAT A 12 CUP BUNDT PAN WITH BUTTER, PLACING A LITTLE EXTRA BUTTER IN EACH NOTCH OF THE PAN. PRESS A PECAN HALF IN EACH NOTCH.
CREAM 1 CUP OF BUTTER AND SUGAR IN A LARGE MIXING BOWL. BEAT IN THE EGGS. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. ADD GRADUALLY TO THE CREAMED MIXTURE, BLENDING WELL. CAREFULLY FOLD IN SOUR CREAM AND VANILLA.
FOR TOPPING:
MIX CHOPPED PECANS WITH SUGAR AND CINNAMON. SPRINKLE 2 TBS. IN BOTTOM OF THE BUNDT PAN.
COVER WITH 1/3 OF THE CAKE BATTER. THEN SPRINKLE TOPPING OVER THE BATTER. THEN ALTERNATE BATTER AND TOPPING ENDING WITH TOPPING. BAKE UNTIL TOOTHPICK INSERTED IN THE THICKEST PART OF THE CAKE COMES OUT CLEAN. ABOUT 55-60 MIN.
COOL 10 MIN. IN THE PAN. THEN TURN OUT ONTO A RACK OR SERVING PLATE. BE SURE PAN IS CLEAN AND WELL BUTTEREDD TO PREVENT STICKING.
INGREDIENTS:
CAKE:
8 PECAN HALVES (TOASTED)
1 CUP (2 STICKS) BUTTER (ROOM TEMP.)
2 CUPS SUGAR
2 EGGS (ROOM TEMP.)
2 CUPS SIFTED CAKE FLOUR
1 TSP. BAKING POWDER
1/8 TSP. SALT
1 CUP SOUR CREAM (ROOM TEMP.)
1/2 TSP. VANILLA
TOPPING:
1/2 CUP CHOPPED PECANS (TOASTED)
2 TBS. SUGAR
1 TSP. CINNAMON
PREHEAT OVEN TO 350 DEG. F. (325 DEG. FOR CONVECTION OVEN)
GENEROUSLY COAT A 12 CUP BUNDT PAN WITH BUTTER, PLACING A LITTLE EXTRA BUTTER IN EACH NOTCH OF THE PAN. PRESS A PECAN HALF IN EACH NOTCH.
CREAM 1 CUP OF BUTTER AND SUGAR IN A LARGE MIXING BOWL. BEAT IN THE EGGS. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. ADD GRADUALLY TO THE CREAMED MIXTURE, BLENDING WELL. CAREFULLY FOLD IN SOUR CREAM AND VANILLA.
FOR TOPPING:
MIX CHOPPED PECANS WITH SUGAR AND CINNAMON. SPRINKLE 2 TBS. IN BOTTOM OF THE BUNDT PAN.
COVER WITH 1/3 OF THE CAKE BATTER. THEN SPRINKLE TOPPING OVER THE BATTER. THEN ALTERNATE BATTER AND TOPPING ENDING WITH TOPPING. BAKE UNTIL TOOTHPICK INSERTED IN THE THICKEST PART OF THE CAKE COMES OUT CLEAN. ABOUT 55-60 MIN.
COOL 10 MIN. IN THE PAN. THEN TURN OUT ONTO A RACK OR SERVING PLATE. BE SURE PAN IS CLEAN AND WELL BUTTEREDD TO PREVENT STICKING.
Lasagna (Bergs)
LASAGNA
SAUCE:
1 ONION CHOPPED
1 LARGE GARLIC CLOVE MINCED
2 POUNDS GROUND BEEF
1 LARGE CANS OF TOMATOES
1 LARGE CAN TOMATO SAUCE
1 CAN TOMATO PASTE
1-2 CUPS OF LIQUID (PART WINE-PART WATER)
1 TBS. SUGAR
1 TSP. SALT
1/2 TSP. PEPPER
1 TSP. ANISE SEED
1 TSP. ITALIAN HERB
1 BAY LEAF
1 PKG. SPHAGETTI SAUCE MIX (LAWRYS)
OTHER INGREDIENTS:
1 POUND MOZZARELLA CHEESE
PARMESAN CHEESE
4-6 OUNCES RICOTTA CHEESE
1 BOX LASAGNA NOODLES. (WIDE-CURLY EDGED)
2-3 CUPS BECHAMEL SAUCE
BROWN MEAT, ONION, AND GARLIC TOGETHER. ADD THE TOMATOES, TOMATO SAUCE, PASTE, LIQUIDS, SPHAGETTI SAUCE, AND SPICES. ALLOW TO COOK SLOWLY FOR SEVERAL HOURS.
COOK NOODLES PER PACKAGE INSTRUCTIONS UNTIL TENDER. DRAIN AND PLACE ON PAPER TOWELS TO DRAIN FURTHER.
BUTTER A LARGE CASSEROLE DISH. PLACE A LAYER OF NOODLES ON THE BOTTOM OF THE DISH. THEN A LAYER OF SLICED MOZZARELLA. SPREAD A LAYER OF RICOTTA. THEN COVER WITH A LAYER OF THE MEAT AND TOMATO SAUCE. DRIZZLE SOME BECHAMEL OVER THE SAUCE. CONTINUE ADDING LAYERS AS NEEDED IN THE SAME MANNER AS THE FIRST, ENDING UP WITH THE BECHAMEL. SPRINKLE GENEROUSLY WITH SOME PARMESAN CHEESE AND BAKE FOR 45 MIN. AT 350 DEG.F.
SAUCE:
1 ONION CHOPPED
1 LARGE GARLIC CLOVE MINCED
2 POUNDS GROUND BEEF
1 LARGE CANS OF TOMATOES
1 LARGE CAN TOMATO SAUCE
1 CAN TOMATO PASTE
1-2 CUPS OF LIQUID (PART WINE-PART WATER)
1 TBS. SUGAR
1 TSP. SALT
1/2 TSP. PEPPER
1 TSP. ANISE SEED
1 TSP. ITALIAN HERB
1 BAY LEAF
1 PKG. SPHAGETTI SAUCE MIX (LAWRYS)
OTHER INGREDIENTS:
1 POUND MOZZARELLA CHEESE
PARMESAN CHEESE
4-6 OUNCES RICOTTA CHEESE
1 BOX LASAGNA NOODLES. (WIDE-CURLY EDGED)
2-3 CUPS BECHAMEL SAUCE
BROWN MEAT, ONION, AND GARLIC TOGETHER. ADD THE TOMATOES, TOMATO SAUCE, PASTE, LIQUIDS, SPHAGETTI SAUCE, AND SPICES. ALLOW TO COOK SLOWLY FOR SEVERAL HOURS.
COOK NOODLES PER PACKAGE INSTRUCTIONS UNTIL TENDER. DRAIN AND PLACE ON PAPER TOWELS TO DRAIN FURTHER.
BUTTER A LARGE CASSEROLE DISH. PLACE A LAYER OF NOODLES ON THE BOTTOM OF THE DISH. THEN A LAYER OF SLICED MOZZARELLA. SPREAD A LAYER OF RICOTTA. THEN COVER WITH A LAYER OF THE MEAT AND TOMATO SAUCE. DRIZZLE SOME BECHAMEL OVER THE SAUCE. CONTINUE ADDING LAYERS AS NEEDED IN THE SAME MANNER AS THE FIRST, ENDING UP WITH THE BECHAMEL. SPRINKLE GENEROUSLY WITH SOME PARMESAN CHEESE AND BAKE FOR 45 MIN. AT 350 DEG.F.
SESAME CHICKEN WITH CUMBERLAND SAUCE
SESAME CHICKEN WITH CUMBERLAND SAUCE
INGREDIENTS:
6 WHOLE CHICKEN BREASTS, HALVED, BONEDN AND SKINNED
3 CUBES BUTTER
2 TBS. DIJON MUSTARD
2 TO 3 CLOVES GARLIC, MINCED
3 SHALLOTS, MINCED
8 OUNCES BREADCRUMBS
1 "TRIANGLE" PARM,ESAN CHEESE, GRATED
3 OUNCES SESAME SEEDS, TOASTED
1 JAR CURRANT JELLY
GRATED ZEST OF A SMALL ORANGE
1 TBS. ORANGE JUICE
2 TBS. OR TO TASTE PORT WINE
MELT BUTTER, ADD MUSTARD, GARLIC, AND SHALLOTS. BLEND WELL IN
SEPARATE SHALLOW DISH: BREADCRUMBS, PARMESAN AND SESAME SEEDS. DIP SKINNED CHICKEN PIECES FIRST INTO THE BUTTER MIXTURE, THEN INTO THE BREADCRUMB MIXTURE, COATING WELL.BAKE ON COOKIE SHEETS AT 350 DEG. FOR 10 MINUTES ON EACH SIDE.
SERVE WITH CUMBERLAND SAUCE FOR DIPPING. (TOO RICH TO POUR OVER)
FOR SAUCE:
MELT CURRANT JELLY AND STIR IN OTHER INGREDIENTS. SERVE HOT IN SAUCE CUPS FOR DIPPING.
INGREDIENTS:
6 WHOLE CHICKEN BREASTS, HALVED, BONEDN AND SKINNED
3 CUBES BUTTER
2 TBS. DIJON MUSTARD
2 TO 3 CLOVES GARLIC, MINCED
3 SHALLOTS, MINCED
8 OUNCES BREADCRUMBS
1 "TRIANGLE" PARM,ESAN CHEESE, GRATED
3 OUNCES SESAME SEEDS, TOASTED
1 JAR CURRANT JELLY
GRATED ZEST OF A SMALL ORANGE
1 TBS. ORANGE JUICE
2 TBS. OR TO TASTE PORT WINE
MELT BUTTER, ADD MUSTARD, GARLIC, AND SHALLOTS. BLEND WELL IN
SEPARATE SHALLOW DISH: BREADCRUMBS, PARMESAN AND SESAME SEEDS. DIP SKINNED CHICKEN PIECES FIRST INTO THE BUTTER MIXTURE, THEN INTO THE BREADCRUMB MIXTURE, COATING WELL.BAKE ON COOKIE SHEETS AT 350 DEG. FOR 10 MINUTES ON EACH SIDE.
SERVE WITH CUMBERLAND SAUCE FOR DIPPING. (TOO RICH TO POUR OVER)
FOR SAUCE:
MELT CURRANT JELLY AND STIR IN OTHER INGREDIENTS. SERVE HOT IN SAUCE CUPS FOR DIPPING.
Party Potatos
PARTY POTATOES
INGREDIENTS:
1/3 CUP BUTTER OR MARGARINE
8 SERVINGS OF HOT MASHED POTATOES (ABOUT 4 CUPS)
1 8 OZ. PACKAGE OF CREAM CHEESE, SOFTENED
1/4 CUP SOUR CREAM
1/2 TSP. SALT
1/4 TSP. PEPPER
PAPRIKA
STIR IN 1/4 CUP OF BUTTER TO HOT MASHED POTATOES. WHIP SOUR CREAM WITH CREAM CHEESE IN BLENDER UNTIL SMOOTH AND FLUFFY. STIR INTO MASHED POTATOES WITH SALT AND PEPPER. SPOONED INTO A BUTTERED CASSEROLE. MELT REMAINING BUTTER AND SPREAD ON TOP OF POTATOES. SPRINKLE WITH PAPRIKA. BAKE AT 325 DEG. F. FOR 30 MIN. MAKES 8 TO 10 SERVINGS.
Note: 5 pounds of russet potatoes provided enough mashed potato for 8 people. I doubled the recipe for 5 pounds of potatoes.
1/3 CUP BUTTER OR MARGARINE
8 SERVINGS OF HOT MASHED POTATOES (ABOUT 4 CUPS)
1 8 OZ. PACKAGE OF CREAM CHEESE, SOFTENED
1/4 CUP SOUR CREAM
1/2 TSP. SALT
1/4 TSP. PEPPER
PAPRIKA
STIR IN 1/4 CUP OF BUTTER TO HOT MASHED POTATOES. WHIP SOUR CREAM WITH CREAM CHEESE IN BLENDER UNTIL SMOOTH AND FLUFFY. STIR INTO MASHED POTATOES WITH SALT AND PEPPER. SPOONED INTO A BUTTERED CASSEROLE. MELT REMAINING BUTTER AND SPREAD ON TOP OF POTATOES. SPRINKLE WITH PAPRIKA. BAKE AT 325 DEG. F. FOR 30 MIN. MAKES 8 TO 10 SERVINGS.
Note: 5 pounds of russet potatoes provided enough mashed potato for 8 people. I doubled the recipe for 5 pounds of potatoes.
Pears Braised in Cream
PEARS BRAISED IN CREAM
INGREDIENTS:
1 1/2 TABLESPOONS BUTTER
1 TABLESPOON GRANULATED SUGAR
1 TABLESPOON BROWN SUGAR(PACKED)
4 FIRM PEARS, PEELED, CORED, HALVED
3/4 CUP HEAVY WHIPPING CREAM
RUB BOTTOM OF 6X9-INCH BAKING DISH WITH 1 TABLESPOON BUTTER.
SPRINKLE BOTH SUGARS EVENLY OVER BOTTOM OF DISH. PLACE PEARS, CUT
SIDE DOWN IN DISH AND DOT WITH REMAINING BUTTER. BAKE AT 350 DEGREES FOR 20 MIN. POUR CREAM INTO DISH AND TILT DISH BACK AND FORTH TO MIX WITH BUTTER-SUGAR MIXTURE. BAKE ANOTHER 15 MIN. OR UNTIL PEARS ARE TENDER WHEN POKED WITH A SHARP KNIFE. SERVE WARM, MAKES 4 SERVINGS.
INGREDIENTS:
1 1/2 TABLESPOONS BUTTER
1 TABLESPOON GRANULATED SUGAR
1 TABLESPOON BROWN SUGAR(PACKED)
4 FIRM PEARS, PEELED, CORED, HALVED
3/4 CUP HEAVY WHIPPING CREAM
RUB BOTTOM OF 6X9-INCH BAKING DISH WITH 1 TABLESPOON BUTTER.
SPRINKLE BOTH SUGARS EVENLY OVER BOTTOM OF DISH. PLACE PEARS, CUT
SIDE DOWN IN DISH AND DOT WITH REMAINING BUTTER. BAKE AT 350 DEGREES FOR 20 MIN. POUR CREAM INTO DISH AND TILT DISH BACK AND FORTH TO MIX WITH BUTTER-SUGAR MIXTURE. BAKE ANOTHER 15 MIN. OR UNTIL PEARS ARE TENDER WHEN POKED WITH A SHARP KNIFE. SERVE WARM, MAKES 4 SERVINGS.
Betty Nicklas Pretzel Salad
BETTY NICKLAS' PRETZEL SALAD
INGREDIENTS:
First Layer - Crust:
2 Cups Crushed Unsalted Pretzels
3/4 Cup Butter Softened
3 TBS. Sugar
Mix and press into a 8 x 12 or 9 x 13 Pan. Bake at 400 Deg. for 8 min. and cool.
Second Layer:
8 Oz. Cream Cheese softened
1/2 Cup Sugar
2 Cups Cool Whip Defrosted
Mix cream cheese and sugar until well combined. Fold in Cool Whip. Spread over cooled crust and refrigerate.
Third Layer:
1 Large package strawberry jello
2 Cups boiling water
2 10 oz. packages frozen strawberries - barely defrosted
Dissolve jello in boiling water. Add strawberries and let thicken slightly. Pour over cream cheese layer and refrigerate. This should be served the same day it is made. Crust could be made the day before.
INGREDIENTS:
First Layer - Crust:
2 Cups Crushed Unsalted Pretzels
3/4 Cup Butter Softened
3 TBS. Sugar
Mix and press into a 8 x 12 or 9 x 13 Pan. Bake at 400 Deg. for 8 min. and cool.
Second Layer:
8 Oz. Cream Cheese softened
1/2 Cup Sugar
2 Cups Cool Whip Defrosted
Mix cream cheese and sugar until well combined. Fold in Cool Whip. Spread over cooled crust and refrigerate.
Third Layer:
1 Large package strawberry jello
2 Cups boiling water
2 10 oz. packages frozen strawberries - barely defrosted
Dissolve jello in boiling water. Add strawberries and let thicken slightly. Pour over cream cheese layer and refrigerate. This should be served the same day it is made. Crust could be made the day before.
Raisin Bars (Aunt Mae)
RAISIN BARS -- AUNT MAE'S
INGREDIENTS:
1 CUP RAISINS COOKED IN 2 CUPS OF WATER TILL REDUCED TO 1CUP.-- COOL.
1/2 CUP SHORTENING
1 CUP SUGAR
2 CUPS FLOUR
1 EGG
1 CUP RAISIN LIQUID
1 TSP. SODA
1 TSP. CINNAMON
1/2 TSP. CLOVES
1/2 TSP. ALLSPICE
CREAM SUGAR, SHORTENING, AND EGG. ADD DRY INGREDIENTS ALTERNATELY
WITH RAISIN LIQUID. SPREAD IN GREASED JELLY ROLL PAN. BAKE AT 350 DEG. FOR 20-25 MINUTES.
INGREDIENTS:
1 CUP RAISINS COOKED IN 2 CUPS OF WATER TILL REDUCED TO 1CUP.-- COOL.
1/2 CUP SHORTENING
1 CUP SUGAR
2 CUPS FLOUR
1 EGG
1 CUP RAISIN LIQUID
1 TSP. SODA
1 TSP. CINNAMON
1/2 TSP. CLOVES
1/2 TSP. ALLSPICE
CREAM SUGAR, SHORTENING, AND EGG. ADD DRY INGREDIENTS ALTERNATELY
WITH RAISIN LIQUID. SPREAD IN GREASED JELLY ROLL PAN. BAKE AT 350 DEG. FOR 20-25 MINUTES.
Chinese Chews
INGREDIENTS:
1 CUP SIFTED FLOUR
2 TBS. SUGAR
1/4 TSP. SALT
1/2 CUP BUTTER
CREAM THE ABOVE INGREDIENTS TOGETHER AND PRESS INTO A 9 X 13 PAN.
BAKE AT 375 DEG. FOR 10-15 MINUTES.
2 TBS. FLOUR
1 1/2 CUPS. BROWN SUGAR
2 EGGS
1 CUP NUTS
1 CAN OF COCONUT
1 TSP. VANILLA
COMBINE ABOVE INGREDIENTS AND SPREAD ON TOP OF THE FIRST LAYER.BAKE AT 375 DEG. FOR 20-25 MINUTES.
1 CUP SIFTED FLOUR
2 TBS. SUGAR
1/4 TSP. SALT
1/2 CUP BUTTER
CREAM THE ABOVE INGREDIENTS TOGETHER AND PRESS INTO A 9 X 13 PAN.
BAKE AT 375 DEG. FOR 10-15 MINUTES.
2 TBS. FLOUR
1 1/2 CUPS. BROWN SUGAR
2 EGGS
1 CUP NUTS
1 CAN OF COCONUT
1 TSP. VANILLA
COMBINE ABOVE INGREDIENTS AND SPREAD ON TOP OF THE FIRST LAYER.BAKE AT 375 DEG. FOR 20-25 MINUTES.
Lemon Cheesecake (Cheesecake Factory)
LEMON CHEESECAKE (CHEESECAKE FACTORY)
INGREDIENTS:
1 9 1/2 INCH GRAHAM CRACKER
3 8 OZ.PKG. CREAM CHEESE -- SOFTENED
1 CUP SUGAR
3 EGGS
2 TBS. LEMON JUICE
1 1/2 TSP. LEMON EXTRACT
1 1/2 CUPS WHIPPING CREAM
1 11 1/4 OZ. JAR LEMON CURD (ROBERTSONS)
SHAVED WHITE CHOCOLATE
PREPARE GRAHAM CRACKER CRUST AS FOLLOWS AND SET ASIDE:
COMBINE: 2 CUPS CRUSHED GRAHAM CRACKERS, 2 TBS. SUGAR, 5 TBS. MELTED BUTTER PRESS THE MIXTURE INTO THE BOTTOM AND PART WAY UP THE SIDES OF A SPRINGFORM PAN. WRAP WITH A DOUBLE LAYER OF FOIL ON THE BOTTOM. IN BOWL OF ELECTRIC MIXER, BEAT THE CREAM CHEESE AND SUGAR UNTIL SMOOTH AND CREAMY. ADD EGGS ONE AT A TIME BEATING AFTER EACH ADDITION. ADD LEMON JUICE AND EXTRACT AND 1/2 CUP OF CREAM. BEAT AT MEDIUM SPEED FOR 5 MINUTES. TURN HALF OF THE ABOVE MIXTUR INTO THE CRUST. DROP HALF OF THE LEMON CURD BY TEASPOONS OVER THE CREAM CHEESE MIXTURE. ADD REMAINING CREAM CHEESE MIXTURE ON TOP AND THEN THE REST OF THE LEMON CURD. TAKE A TABLE KNIFE AND SWIRL THRU THE FILLING TO CREATE A MARBLED EFFECT. BAKE AT 325 DEG. F. FOR 1 HOUR AND 15-20 MINUTES. COOL TO ROOM TEMPERATURE. THEN REFRIGERATE. WHIP THE REMAINING CUP OF CREAM SPREAD ON CAKE AND TOP WITH SHAVED CHOCOLATE.
INGREDIENTS:
1 9 1/2 INCH GRAHAM CRACKER
3 8 OZ.PKG. CREAM CHEESE -- SOFTENED
1 CUP SUGAR
3 EGGS
2 TBS. LEMON JUICE
1 1/2 TSP. LEMON EXTRACT
1 1/2 CUPS WHIPPING CREAM
1 11 1/4 OZ. JAR LEMON CURD (ROBERTSONS)
SHAVED WHITE CHOCOLATE
PREPARE GRAHAM CRACKER CRUST AS FOLLOWS AND SET ASIDE:
COMBINE: 2 CUPS CRUSHED GRAHAM CRACKERS, 2 TBS. SUGAR, 5 TBS. MELTED BUTTER PRESS THE MIXTURE INTO THE BOTTOM AND PART WAY UP THE SIDES OF A SPRINGFORM PAN. WRAP WITH A DOUBLE LAYER OF FOIL ON THE BOTTOM. IN BOWL OF ELECTRIC MIXER, BEAT THE CREAM CHEESE AND SUGAR UNTIL SMOOTH AND CREAMY. ADD EGGS ONE AT A TIME BEATING AFTER EACH ADDITION. ADD LEMON JUICE AND EXTRACT AND 1/2 CUP OF CREAM. BEAT AT MEDIUM SPEED FOR 5 MINUTES. TURN HALF OF THE ABOVE MIXTUR INTO THE CRUST. DROP HALF OF THE LEMON CURD BY TEASPOONS OVER THE CREAM CHEESE MIXTURE. ADD REMAINING CREAM CHEESE MIXTURE ON TOP AND THEN THE REST OF THE LEMON CURD. TAKE A TABLE KNIFE AND SWIRL THRU THE FILLING TO CREATE A MARBLED EFFECT. BAKE AT 325 DEG. F. FOR 1 HOUR AND 15-20 MINUTES. COOL TO ROOM TEMPERATURE. THEN REFRIGERATE. WHIP THE REMAINING CUP OF CREAM SPREAD ON CAKE AND TOP WITH SHAVED CHOCOLATE.
Smokey Baked Beans
SMOKY BAKED BEANS
INGREDIENTS:
1 16-18 OZ. CAN OF B AND M BAKED BEANS
2 TBS. BROWN SUGAR
1/4 TSP. DRY MUSTARD
1/4 CUP CATSUP
2 SLICES BACON CUT IN 1" PIECES
1 TSP. LIQUID SMOKE
COMBINE INGREDIENTS ANDBAKE IN COVERED CASSEROLE AT 350 DEG. FOR 1 HOUR. REMOVE COVER AND BAKE 1/2 HOUR LONGER.
FOR THE LARGE BEAN POT:
3 28 OZ. CANS OF B AND M BEANS
2 CUPS CATSUP
1 1/2 CUPS BROWN SUGAR
4 TSP. LIQUID SMOKE
2 TSP. DRY MUSTARD
20 STRIPS BACON CUT IN 1" PIECES
COMBINE INGREDIENTS AND BAKE AT 325 DEG. FOR 4 HOURS.
INGREDIENTS:
1 16-18 OZ. CAN OF B AND M BAKED BEANS
2 TBS. BROWN SUGAR
1/4 TSP. DRY MUSTARD
1/4 CUP CATSUP
2 SLICES BACON CUT IN 1" PIECES
1 TSP. LIQUID SMOKE
COMBINE INGREDIENTS ANDBAKE IN COVERED CASSEROLE AT 350 DEG. FOR 1 HOUR. REMOVE COVER AND BAKE 1/2 HOUR LONGER.
FOR THE LARGE BEAN POT:
3 28 OZ. CANS OF B AND M BEANS
2 CUPS CATSUP
1 1/2 CUPS BROWN SUGAR
4 TSP. LIQUID SMOKE
2 TSP. DRY MUSTARD
20 STRIPS BACON CUT IN 1" PIECES
COMBINE INGREDIENTS AND BAKE AT 325 DEG. FOR 4 HOURS.
Chocolate Scotcheroos
CHOCOLATE SCOTCHEROOS
INGREDIENTS:
1 CUP SUGAR
1 CUP LIGHT KARO SYRUP
1 CUP PEANUT BUTTER
6 CUPS RICE KRISPIES
BRING 1 CUP SUGAR AND 1 CUP KARO SYRUP TO BOIL IN A 3 QUART SAUCEPAN. REMOVE FROM HEAT AND BLEND IN THE 1 CUP OF PEANUT BUTTER. ADD THE RICE KRISPIES. PRESS INTO A BUTTERED 9 X 13 PAN. MELT OVER HOT WATER 1 PACKAGE OF CHOCOLATE CHIPS AND 1 PACKAGE OF BUTTERSCOTCH MORSELS. SPREAD OVER THE RICE KRISPIE MIXTURE AND ALLOW TO COOL. CUT IN SQUARES AND ENJOY.
INGREDIENTS:
1 CUP SUGAR
1 CUP LIGHT KARO SYRUP
1 CUP PEANUT BUTTER
6 CUPS RICE KRISPIES
BRING 1 CUP SUGAR AND 1 CUP KARO SYRUP TO BOIL IN A 3 QUART SAUCEPAN. REMOVE FROM HEAT AND BLEND IN THE 1 CUP OF PEANUT BUTTER. ADD THE RICE KRISPIES. PRESS INTO A BUTTERED 9 X 13 PAN. MELT OVER HOT WATER 1 PACKAGE OF CHOCOLATE CHIPS AND 1 PACKAGE OF BUTTERSCOTCH MORSELS. SPREAD OVER THE RICE KRISPIE MIXTURE AND ALLOW TO COOL. CUT IN SQUARES AND ENJOY.
Carrot Casserole
CARROT CASSEROLE
INGREDIENTS:
2-3 LBS. LARGE CARROTS
2-3 GREEN ONIONS
KNORRS CHICKEN BULLION CUBE
1 TSP. DRY MUSTARD (SPICE ISLAND)
2/3 CUP MAYONNAISE
1 CUP GRATED CHEDDAR CHEESE
SALT AND PEPPER TO TASTE
1 CUP BREAD CRUMBS FROM FRESH BREAD
PEEL AND COOK THE CARROTS IN A CHICKEN STOCK MADE FROM CHICKEN BULLION CUBE AND WATER. COOK CARROTS UNTIL TENDER. REMOVE FROM HEAT AND DRAIN WELL. RETURN TO HEAT FOR A FEW SECONDS TO DRY REMAINING MOISTURE. MASH WELL OR RUN THROUGH PROCESSOR. CUT THE GREEN ONIONS AND SAUTE IN BUTTER THEN ADD TO THE CARROTS. NOW ADD THE MUSTARD, THE MAYONNAISE AND THE CHEESE AND MIX WELL. SALT AND PEPPER TO TASTE. POUR MIXTURE IN CASSEROLE DISH. MELT SOME BUTTER OR MARGARINE AND ADD THE FRESH BREAD CRUMBS. THEN SPRINKLE THE BREAD CRUMBS ON TOP OF THE CARROT MIXTURE. DRIZZLE REMAINING BUTTER OVER THE TOP. BAKE AT 350 DEG. F. FOR 40 MINUTES.
INGREDIENTS:
2-3 LBS. LARGE CARROTS
2-3 GREEN ONIONS
KNORRS CHICKEN BULLION CUBE
1 TSP. DRY MUSTARD (SPICE ISLAND)
2/3 CUP MAYONNAISE
1 CUP GRATED CHEDDAR CHEESE
SALT AND PEPPER TO TASTE
1 CUP BREAD CRUMBS FROM FRESH BREAD
PEEL AND COOK THE CARROTS IN A CHICKEN STOCK MADE FROM CHICKEN BULLION CUBE AND WATER. COOK CARROTS UNTIL TENDER. REMOVE FROM HEAT AND DRAIN WELL. RETURN TO HEAT FOR A FEW SECONDS TO DRY REMAINING MOISTURE. MASH WELL OR RUN THROUGH PROCESSOR. CUT THE GREEN ONIONS AND SAUTE IN BUTTER THEN ADD TO THE CARROTS. NOW ADD THE MUSTARD, THE MAYONNAISE AND THE CHEESE AND MIX WELL. SALT AND PEPPER TO TASTE. POUR MIXTURE IN CASSEROLE DISH. MELT SOME BUTTER OR MARGARINE AND ADD THE FRESH BREAD CRUMBS. THEN SPRINKLE THE BREAD CRUMBS ON TOP OF THE CARROT MIXTURE. DRIZZLE REMAINING BUTTER OVER THE TOP. BAKE AT 350 DEG. F. FOR 40 MINUTES.
Mom's (Garnet's) Pecan Rolls
GARNET'S PECAN ROLLS
INGREDIENTS:
1Pkg Yeast (Dry Active)
1/4 cup warm water (about 110 degrees)
3/4 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
3 eggs beaten
4 1/2 cup A/P flour
FILLING:
BUTTER SOFTENED
BROWN SUGAR
CINNAMON
3 TBS BUTTER
3/4 CUP BROWN SUGAR PACKED
1/4 CUP PLUS 2 TBS. DARK CORN SYRUP
PECAN HALVES
DOUGH:
Dissolve the yeast in the warm water and let stand for about 10 minutes. Combine the milk, shortening, sugar and salt and warm gently to combine. Cool until lukewarm then add the yeast mixture and mix well. Add the beaten eggs then the flour. Mix in a stand mixer until it forms a ball of dough. Remove dough from mixer and knead on a lightly floured surface until you have a smooth soft dough (about 6-8 minutes). Place the dough into a greased bowl turning once to grease the surface of the dough. Cover with a towel and let rise until doubled in volume (about 90 minutes)
ASSEMBLY:
Grease three round glass baking or metal baking dishes. Melt the 2 tablespoons of butter, 1/3 cup of brown sugar and 1 tablespoon of dark corn syrup in each pan over mild heat on the stove top.Spread evenly with a spatula over the bottoms of the baking dishes. Place the chopped pecan halves in the mixture so that they are evenly over the bottom of the pans.
Take the dough, knead it down and divide into three equal portions and roll each portion out to a rectangle about 8 inches by 12 inches. Alternatively, you can roll the entire dough to a rectangle 8 inches by 36 inches. Spread butter generously on the surface and sprinkle generously with sugar/cinnamon mixture. Roll the dough along the long edge to form a long cylinder. Cut the dough in equal lengths (about 1 1/2 inches) and place on the cut surface in the syrup mixture in the baking dishes. Cover with towels and place in a protected, draft free location to rise. Let rise for about 45 minutes.Bake in a 375 degree oven for 18-20 minutes (or until lightly brown). Line your counter top with paper bags or parchment paper and place cooling racks. Remove baking pans from oven and invert the pans on cooling racks and carefully remove making pans. All the cinnamon rolls to completely cool prior to wrapping to freeze. Warm to serve.
INGREDIENTS:
1Pkg Yeast (Dry Active)
1/4 cup warm water (about 110 degrees)
3/4 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
3 eggs beaten
4 1/2 cup A/P flour
FILLING:
BUTTER SOFTENED
BROWN SUGAR
CINNAMON
3 TBS BUTTER
3/4 CUP BROWN SUGAR PACKED
1/4 CUP PLUS 2 TBS. DARK CORN SYRUP
PECAN HALVES
DOUGH:
Dissolve the yeast in the warm water and let stand for about 10 minutes. Combine the milk, shortening, sugar and salt and warm gently to combine. Cool until lukewarm then add the yeast mixture and mix well. Add the beaten eggs then the flour. Mix in a stand mixer until it forms a ball of dough. Remove dough from mixer and knead on a lightly floured surface until you have a smooth soft dough (about 6-8 minutes). Place the dough into a greased bowl turning once to grease the surface of the dough. Cover with a towel and let rise until doubled in volume (about 90 minutes)
ASSEMBLY:
Grease three round glass baking or metal baking dishes. Melt the 2 tablespoons of butter, 1/3 cup of brown sugar and 1 tablespoon of dark corn syrup in each pan over mild heat on the stove top.Spread evenly with a spatula over the bottoms of the baking dishes. Place the chopped pecan halves in the mixture so that they are evenly over the bottom of the pans.
Take the dough, knead it down and divide into three equal portions and roll each portion out to a rectangle about 8 inches by 12 inches. Alternatively, you can roll the entire dough to a rectangle 8 inches by 36 inches. Spread butter generously on the surface and sprinkle generously with sugar/cinnamon mixture. Roll the dough along the long edge to form a long cylinder. Cut the dough in equal lengths (about 1 1/2 inches) and place on the cut surface in the syrup mixture in the baking dishes. Cover with towels and place in a protected, draft free location to rise. Let rise for about 45 minutes.Bake in a 375 degree oven for 18-20 minutes (or until lightly brown). Line your counter top with paper bags or parchment paper and place cooling racks. Remove baking pans from oven and invert the pans on cooling racks and carefully remove making pans. All the cinnamon rolls to completely cool prior to wrapping to freeze. Warm to serve.
Caramel Brownies
CARAMEL BROWNIES
INGREDIENTS:
1 POUND CARAMELS
1 PACKAGE GERMAN CHOCOLATE CAKE MIX (PILLSBURY)
1 CUP CHOPPED NUTS
2/3 TO 1 CUP EVAPORATED MILK (BUY 13 OZ. CAN)
1 CUP CHOCOLATE CHIPS
3/4CUP MELTED BUTTER
MELT CARAMELS WITH 1/3 TO 1/2 CUP EVAPORATED MILK IN A DOUBLE BOILER. MIX CAKE MIX AND MELTED BUTTER WITH 1/3 CUP OF EVAPORATED MILK. (IT MAY TAKE A LITTLE MORE MILK TO MAKE THE MIXTURE SPREAD RIGHT FOR SECOND LAYER) ADD NUTS. GREASE A 9X13 IN. BAKING DISH. PLACE 1/3 TO 1/2 OF THE MIXTURE IN THE BOTTOM OF THE PAN. BAKE AT 350 DEG. FOR 8 TO 10 MIN. REMOVE FROM OVEN AND SPRINKLE CHOCOLATE CHIPS ON TOP. POUR THE CARAMEL MIXTURE OVER THE CHOCOLATE CHIPS. POUR REMAINING CAKE BATTER OVER THE CARAMEL. BAKE AT 350 DEG. FOR 20 TO 30 MIN. THIS RECIPE WILL SELF FROST.
INGREDIENTS:
1 POUND CARAMELS
1 PACKAGE GERMAN CHOCOLATE CAKE MIX (PILLSBURY)
1 CUP CHOPPED NUTS
2/3 TO 1 CUP EVAPORATED MILK (BUY 13 OZ. CAN)
1 CUP CHOCOLATE CHIPS
3/4CUP MELTED BUTTER
MELT CARAMELS WITH 1/3 TO 1/2 CUP EVAPORATED MILK IN A DOUBLE BOILER. MIX CAKE MIX AND MELTED BUTTER WITH 1/3 CUP OF EVAPORATED MILK. (IT MAY TAKE A LITTLE MORE MILK TO MAKE THE MIXTURE SPREAD RIGHT FOR SECOND LAYER) ADD NUTS. GREASE A 9X13 IN. BAKING DISH. PLACE 1/3 TO 1/2 OF THE MIXTURE IN THE BOTTOM OF THE PAN. BAKE AT 350 DEG. FOR 8 TO 10 MIN. REMOVE FROM OVEN AND SPRINKLE CHOCOLATE CHIPS ON TOP. POUR THE CARAMEL MIXTURE OVER THE CHOCOLATE CHIPS. POUR REMAINING CAKE BATTER OVER THE CARAMEL. BAKE AT 350 DEG. FOR 20 TO 30 MIN. THIS RECIPE WILL SELF FROST.
Merk's Coffee Cake
MERK'S COFFEE CAKE
INGREDIENTS:
1/2 CUP SHORTENING
3/4 CUP SUGAR
1/2 TSP.ALMOND EXTRACT
1 TSP. VANILLA EXTRACT
3 EGGS
2 CUPS SIFTED FLOUR
1 TSP.BAKING POWDER
1 TSP BAKING SODA
1 CUP SOUR CREAM
6 TBS.BUTTEROR MARG SOFTENED
1 CUP BROWN SUGAR PACKED
2 TSP.CINNAMON
1 CUP CHOPPED NUTS
CREAM SHORTENING, SUGAR,ALMOND AND VANILLA THOROUGHLY. ADD EGGS,
SINGLY, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, BAKING
POWDER, AND BAKING SODA TOGETHER. ADD TO CREAMED MIXTURE,
ALTERNATELY WITH THE SOUR CREAM, BLENDING AFTER EACH ADDITION.
SPREAD HALF THE MIXTURE IN A BUNDT PAN THAT HAS BEEN GREASED. A CREAM BUTTER, BROWN SUGAR AND CINNAMON TOGETHER. ADD NUTS; MIX
WELL. DOT BATTER IN PAN WITH HALF OF NUT MIXTURE. COVER WITH
REMAINING BATTER. DOT WITH REMAINING MIXTURE. BAKE AT 3530 DEG.
FOR ABOUT 50 MIN. COOL CAKE ON RACK FOR 10 MIN. REMOVE FROM PAN
AND SPRINKLE WITH CONFECTIONERS SUGAR WHEN COOL
INGREDIENTS:
1/2 CUP SHORTENING
3/4 CUP SUGAR
1/2 TSP.ALMOND EXTRACT
1 TSP. VANILLA EXTRACT
3 EGGS
2 CUPS SIFTED FLOUR
1 TSP.BAKING POWDER
1 TSP BAKING SODA
1 CUP SOUR CREAM
6 TBS.BUTTEROR MARG SOFTENED
1 CUP BROWN SUGAR PACKED
2 TSP.CINNAMON
1 CUP CHOPPED NUTS
CREAM SHORTENING, SUGAR,ALMOND AND VANILLA THOROUGHLY. ADD EGGS,
SINGLY, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, BAKING
POWDER, AND BAKING SODA TOGETHER. ADD TO CREAMED MIXTURE,
ALTERNATELY WITH THE SOUR CREAM, BLENDING AFTER EACH ADDITION.
SPREAD HALF THE MIXTURE IN A BUNDT PAN THAT HAS BEEN GREASED. A CREAM BUTTER, BROWN SUGAR AND CINNAMON TOGETHER. ADD NUTS; MIX
WELL. DOT BATTER IN PAN WITH HALF OF NUT MIXTURE. COVER WITH
REMAINING BATTER. DOT WITH REMAINING MIXTURE. BAKE AT 3530 DEG.
FOR ABOUT 50 MIN. COOL CAKE ON RACK FOR 10 MIN. REMOVE FROM PAN
AND SPRINKLE WITH CONFECTIONERS SUGAR WHEN COOL
Engine Company 28 Meatloaf
ENGINE CO.NO.28 MEATLOAF
INGREDIENTS:
1 BUNCH GREEN ONIONS
1/2 SMALL ONION
1 SMALL CLOVE GARLIC CHOPPED
1/2 RED PEPPER, SEEDED
1/2 GREEN PEPPER,SEEDED
1 MEDIUM CARROT CHOPPED
1 TBS. OLIVE OIL
1 POUND GROUND CHUCK
1/3 POUND GROUND PORK
1/3 CUP DRIED BREAD CRUMBS
1/4 CUP CATSUP
1/4 CUP HALF AND HALF
2 EGGS
1 TSP. BROWN SUGAR, PACKED
1 TSP.SALT
1/2 TSP.BLACK PEPPER
1/2 TSP.GROUND CUMIN
1/2 TSP.DRIED THYME
1/2 TSP.CAYENNE PEPPER
2 STRIPS BACON
COMBINE GREEN ONIONS,ONION,GARLIC,RED AND GREEN PEPPERS, AND
CARROT IN FOOD PROCESSOR FITTED WITH A STEEL BLADE. PROCESS UNTIL
FINELY CUT. HEAT OLIVE OIL AND ADD CUT VEGETABLES, SAUTE UNTIL
TENDER. COOL. A A COMBINE VEGETABLES WITH GROUND CHUCK AND PORK, BREAD CRUMBS,
CATSUP, HALF AND HALF, EGGS, BROWN SUGAR, SALT, BLACK PEPPERE,
CUMIN, THYME, AND CAYENNE AND MIX WELL. PLACE IN BAKING PAN AND
GLAZE TOP WITH CATSUP. PLACE 2 STRIPS OF BACON ON TOP. BAKE AT
375 DEG. FOR 45 MIN TO 1 HOUR. REMOVE MEAT LOAF FROM PAN AND LET
STAND 10 MIN. BEFORE SLICING. LEFTOVER IS GREAT FOR SANDWICHES
OR CAN BE FROZEN.
INGREDIENTS:
1 BUNCH GREEN ONIONS
1/2 SMALL ONION
1 SMALL CLOVE GARLIC CHOPPED
1/2 RED PEPPER, SEEDED
1/2 GREEN PEPPER,SEEDED
1 MEDIUM CARROT CHOPPED
1 TBS. OLIVE OIL
1 POUND GROUND CHUCK
1/3 POUND GROUND PORK
1/3 CUP DRIED BREAD CRUMBS
1/4 CUP CATSUP
1/4 CUP HALF AND HALF
2 EGGS
1 TSP. BROWN SUGAR, PACKED
1 TSP.SALT
1/2 TSP.BLACK PEPPER
1/2 TSP.GROUND CUMIN
1/2 TSP.DRIED THYME
1/2 TSP.CAYENNE PEPPER
2 STRIPS BACON
COMBINE GREEN ONIONS,ONION,GARLIC,RED AND GREEN PEPPERS, AND
CARROT IN FOOD PROCESSOR FITTED WITH A STEEL BLADE. PROCESS UNTIL
FINELY CUT. HEAT OLIVE OIL AND ADD CUT VEGETABLES, SAUTE UNTIL
TENDER. COOL. A A COMBINE VEGETABLES WITH GROUND CHUCK AND PORK, BREAD CRUMBS,
CATSUP, HALF AND HALF, EGGS, BROWN SUGAR, SALT, BLACK PEPPERE,
CUMIN, THYME, AND CAYENNE AND MIX WELL. PLACE IN BAKING PAN AND
GLAZE TOP WITH CATSUP. PLACE 2 STRIPS OF BACON ON TOP. BAKE AT
375 DEG. FOR 45 MIN TO 1 HOUR. REMOVE MEAT LOAF FROM PAN AND LET
STAND 10 MIN. BEFORE SLICING. LEFTOVER IS GREAT FOR SANDWICHES
OR CAN BE FROZEN.
Red Sauce with Roasted Red Pepper
RED SAUCE WITH ROASTED RED PEPPERS
INGREDIENTS:
2 LARGE CLOVES GARLIC PEELED
4 LARGE SWEET RED PEPPERS ROASTED (SEE NOTE)
4 POUNDS RIPE TOMATOES (SEE NOTE)
2 TSP. DRIED THYME
1 TSP. ANISE SEED
1 TSP. DRIED OREGANO
1/2 TSP. SUGAR
1/2 TSP. SALT
1/4 TSP. CRUSHED RED PEPPER FLAKES
NOTE:
RED PEPPERS: QUARTER THE RED PEPPERS AND SEED. PLACE ON SHEET ATOP BROILING PAN AND BROIL UNTIL BLISTERED AND BLACKENED. PLACE IN BROWN PAPER BAG AND SEAL. LET STAND FOR TEN MINUTES AND THEN PEEL FOR PROCEDURE BELOW.
TOMATOES: HALVE PLUM TOMATOES AND PLACE ON BAKING PAN IN 350 DEG. OVEN FOR ABOUT 15 MIN. PUREE IN FOOD PROCESSOR AND RUN THROUGH SEIVE TO REMOVE SEEDS.PUREE GARLIC, PEPPERS, AND TOMATOES IN FOOD PROCESSOR OR BLENDER. TRANSFER MIXTURE TO HEAVY COOKING POT ADD THYME, OREGANO, SUGAR, SALT, AND CRUSHED RED PEPPER BRING TO A BOIL AND SIMMER, UNCOVERED ,UNTIL THICKENEDABOUT 1 HOUR STIRRING OCCASIONALLY. FOR LAST FIVE MIN BOIL SAUCE UNTIL DESIRED THICKNESS IS REACHED.CAN BE FROZEN FOR LATER USE. CAN ADD COOKED SAUSAGES FORSERVING. SERVE OVER CHOICE OF PASTA. PENNE WORKS WELL.
INGREDIENTS:
2 LARGE CLOVES GARLIC PEELED
4 LARGE SWEET RED PEPPERS ROASTED (SEE NOTE)
4 POUNDS RIPE TOMATOES (SEE NOTE)
2 TSP. DRIED THYME
1 TSP. ANISE SEED
1 TSP. DRIED OREGANO
1/2 TSP. SUGAR
1/2 TSP. SALT
1/4 TSP. CRUSHED RED PEPPER FLAKES
NOTE:
RED PEPPERS: QUARTER THE RED PEPPERS AND SEED. PLACE ON SHEET ATOP BROILING PAN AND BROIL UNTIL BLISTERED AND BLACKENED. PLACE IN BROWN PAPER BAG AND SEAL. LET STAND FOR TEN MINUTES AND THEN PEEL FOR PROCEDURE BELOW.
TOMATOES: HALVE PLUM TOMATOES AND PLACE ON BAKING PAN IN 350 DEG. OVEN FOR ABOUT 15 MIN. PUREE IN FOOD PROCESSOR AND RUN THROUGH SEIVE TO REMOVE SEEDS.PUREE GARLIC, PEPPERS, AND TOMATOES IN FOOD PROCESSOR OR BLENDER. TRANSFER MIXTURE TO HEAVY COOKING POT ADD THYME, OREGANO, SUGAR, SALT, AND CRUSHED RED PEPPER BRING TO A BOIL AND SIMMER, UNCOVERED ,UNTIL THICKENEDABOUT 1 HOUR STIRRING OCCASIONALLY. FOR LAST FIVE MIN BOIL SAUCE UNTIL DESIRED THICKNESS IS REACHED.CAN BE FROZEN FOR LATER USE. CAN ADD COOKED SAUSAGES FORSERVING. SERVE OVER CHOICE OF PASTA. PENNE WORKS WELL.
Sheila'S Country Pork Rib Marinade
SHEILA'S RIB MARINADE
INGREDIENTS: (APPROX. 2 LBS RIBS)
1/2 CUP FROZEN O.J. CONCENTRATE
1/4 CUP BROWN SUGAR
1 TBS. VINEGAR
1/3 CUP KETCHUP
1/4 CUP SOY SAUCE
3/4 TSP. POWDERED GINGER
GROUND PEPPER
SIMMER THE RIBS FOR ABOUT AN HOUR. COVER THE RIBS WITH THE MARINADE MIXTURE AND REFRIGERATE. BROIL RIBS AND BRUSH WITH THE MARINATE.
INGREDIENTS: (APPROX. 2 LBS RIBS)
1/2 CUP FROZEN O.J. CONCENTRATE
1/4 CUP BROWN SUGAR
1 TBS. VINEGAR
1/3 CUP KETCHUP
1/4 CUP SOY SAUCE
3/4 TSP. POWDERED GINGER
GROUND PEPPER
SIMMER THE RIBS FOR ABOUT AN HOUR. COVER THE RIBS WITH THE MARINADE MIXTURE AND REFRIGERATE. BROIL RIBS AND BRUSH WITH THE MARINATE.
Sheila's Flank Steak Marinade
SHEILA'S FLANK STEAK MARINADE
INGREDIENTS : (FOR I STEAK)
1/4 CUP SOY SAUCE
3 TBS. HONEY
2 TBS. VINEGAR
1 1/2 TSP. GARLIC POWDER
1 1/2 TSP. GINGER
3/4 CUP OIL
1 FINELY CHOPPED GREEN ONION
1 FLANK STEAK
MIX THE OIL, SOY SAUCE, HONEY, AND VINEGAR. BLEND IN THE GARLIC POWDER, ONION, AND GINGER. NARINATE THE MEAT FOR 4 HOURS OR LONGER. GRILL APPROX 7 MIN PER SIDE, SLICE ON THE DIAGONAL.
INGREDIENTS : (FOR I STEAK)
1/4 CUP SOY SAUCE
3 TBS. HONEY
2 TBS. VINEGAR
1 1/2 TSP. GARLIC POWDER
1 1/2 TSP. GINGER
3/4 CUP OIL
1 FINELY CHOPPED GREEN ONION
1 FLANK STEAK
MIX THE OIL, SOY SAUCE, HONEY, AND VINEGAR. BLEND IN THE GARLIC POWDER, ONION, AND GINGER. NARINATE THE MEAT FOR 4 HOURS OR LONGER. GRILL APPROX 7 MIN PER SIDE, SLICE ON THE DIAGONAL.
Grasshopper Pie
GRASSHOPPER PIE
INGREDIENTS:
24 OREO COOKIES FINELY CRUSHED
1/4 CUP MARGARINE
4 TBS CREME DE MENTHE
2 TBS CREME DE COCOA
1 JAR MARSHMALLOW CREME
2 CUPS HEAVY CREAM WHIPPED
DIRECTIONS:
COMBINE COOKIE CRUMBS AND MARGARINE. PRESS INTO A 9-INCH SPRING FORM PAN, RESERVING 1/2 CUP OF THE MIXTURE FOR TOPPING. GRADUALLY ADD THE CREME DE MENTHE AND CREME DE COCOA TO THE MARSHMALLOW CREME UNTIL WELL BLENDED. FOLD IN THE WHIPPED CREAM AND POUR INTO THE PAN. SPRINKLE WITH THE REMAINING CRUMBS AND FREEZE. MAKES 8-10 SERVINGS.
INGREDIENTS:
24 OREO COOKIES FINELY CRUSHED
1/4 CUP MARGARINE
4 TBS CREME DE MENTHE
2 TBS CREME DE COCOA
1 JAR MARSHMALLOW CREME
2 CUPS HEAVY CREAM WHIPPED
DIRECTIONS:
COMBINE COOKIE CRUMBS AND MARGARINE. PRESS INTO A 9-INCH SPRING FORM PAN, RESERVING 1/2 CUP OF THE MIXTURE FOR TOPPING. GRADUALLY ADD THE CREME DE MENTHE AND CREME DE COCOA TO THE MARSHMALLOW CREME UNTIL WELL BLENDED. FOLD IN THE WHIPPED CREAM AND POUR INTO THE PAN. SPRINKLE WITH THE REMAINING CRUMBS AND FREEZE. MAKES 8-10 SERVINGS.
Mary Brown's Chocolate Cake
MARY BROWN'S CHOCOLATE CAKE
INGREDIENTS:
1/4 CUP BUTTER
1 CUP SUGAR
2 EGGS (ROOM TEMP)
1/2 CUP SOUR CREAM (ROOM TEMP)
1/2 CUP WATER
1 PKG. CHOC CHIPS (1 CUP)
1 TSP. BAKING SODA
1 CUP FLOUR
1 TSP. VANILLA
CREAM THE BUTTER, SUGAR, EGGS, AND SOUR CREAM TOGETHER. HEAT THE WATER AND CHOCOLATE CHIPS TOGETHER UNTIL THE CHOCOLATE HAS MELTED THEN ADD THE BAKING SODA AND ALLOW IT TO FOAM UP. ADD THE CHOCOLATE MIXTURE TO THE CREAMED INGREDIENTS THEN ADD THE FLOUR AND THE VANILLA. BAKE IN AN 8 INCH SQUARE PAN AT 350 DEG. FOR 35-45 F MINUTES. DOUBLE THE RECIPE FOR A 9 X 13 INCH PAN.
INGREDIENTS:
1/4 CUP BUTTER
1 CUP SUGAR
2 EGGS (ROOM TEMP)
1/2 CUP SOUR CREAM (ROOM TEMP)
1/2 CUP WATER
1 PKG. CHOC CHIPS (1 CUP)
1 TSP. BAKING SODA
1 CUP FLOUR
1 TSP. VANILLA
CREAM THE BUTTER, SUGAR, EGGS, AND SOUR CREAM TOGETHER. HEAT THE WATER AND CHOCOLATE CHIPS TOGETHER UNTIL THE CHOCOLATE HAS MELTED THEN ADD THE BAKING SODA AND ALLOW IT TO FOAM UP. ADD THE CHOCOLATE MIXTURE TO THE CREAMED INGREDIENTS THEN ADD THE FLOUR AND THE VANILLA. BAKE IN AN 8 INCH SQUARE PAN AT 350 DEG. FOR 35-45 F MINUTES. DOUBLE THE RECIPE FOR A 9 X 13 INCH PAN.
Brownies
BROWNIES
INGREDIENTS:
1/2 CUP MARGARINE
1 CUP SUGAR
2 EGGS
1/3 CUP MILK
1 CUP SIFTED FLOUR
2 SQUARES BAKERS CHOCOLATE (MELTED)
1/3 TEASPOON BAKING POWDER
1 TEASPOON VANILLA
1/3 CUP DICED PECANS
1/2 TEASPOON RED FOOD COLORING
DIRECTIONS:
CREAM SUGAR AND MARGARINE. ADD EGGS MILK AND FLOUR. BLEND IN MELTED CHOCOLATE AND REMAINING INGREDIENTS. POUR INTO A 9 X 13 INCH BAKING PAN AND BAKE AT 375 DEGREES FOR 20 TO 25 MINUTES.
CREAMY CHOCOLATE FROSTING
:
INGREDIENTS:
6 TABLESPOONS MARGARINE
1 1/2 SQUARES BAKERS CHOCOLATE
4 1/2 TABLESPOONS MILK
1/8 TEASPOON SALT
3 CUPS CONFECTIONERS SUGAR
1 1/2 TEASPOONS VANILLA
DIRECTIONS:
MELT BUTTER AND CHOCOLATE AND ADD TO MILK AND SALT.
STIR TO BLEND, ADD POWDERED SUGAR AND VANILLA. BLEND WELL THEN SPREAD OVER TOP OF THE BROWNIES. SPRINKLE WITH CHOPPED PECANS OR WALNUTS.
INGREDIENTS:
1/2 CUP MARGARINE
1 CUP SUGAR
2 EGGS
1/3 CUP MILK
1 CUP SIFTED FLOUR
2 SQUARES BAKERS CHOCOLATE (MELTED)
1/3 TEASPOON BAKING POWDER
1 TEASPOON VANILLA
1/3 CUP DICED PECANS
1/2 TEASPOON RED FOOD COLORING
DIRECTIONS:
CREAM SUGAR AND MARGARINE. ADD EGGS MILK AND FLOUR. BLEND IN MELTED CHOCOLATE AND REMAINING INGREDIENTS. POUR INTO A 9 X 13 INCH BAKING PAN AND BAKE AT 375 DEGREES FOR 20 TO 25 MINUTES.
CREAMY CHOCOLATE FROSTING
:
INGREDIENTS:
6 TABLESPOONS MARGARINE
1 1/2 SQUARES BAKERS CHOCOLATE
4 1/2 TABLESPOONS MILK
1/8 TEASPOON SALT
3 CUPS CONFECTIONERS SUGAR
1 1/2 TEASPOONS VANILLA
DIRECTIONS:
MELT BUTTER AND CHOCOLATE AND ADD TO MILK AND SALT.
STIR TO BLEND, ADD POWDERED SUGAR AND VANILLA. BLEND WELL THEN SPREAD OVER TOP OF THE BROWNIES. SPRINKLE WITH CHOPPED PECANS OR WALNUTS.
Gladys Hoffman's Granola
Gladys Hoffman's Granola
INGREDIENTS:
1 cup almonds -- halved
1 cup raw cashews -- in pieces
1 cup walnuts -- in large pieces
1 cup sunflower seeds
1 cup sesame seeds
1 cup pumpkin seeds
1 cup unsweetened coconut
4-6 cups rolled oats
1 cup wheat bran
2 cup oat bran
1 cup raw wheat germ
an additional 1/2 cup each of almonds, sunflower seeds,and sesame seeds to be made into meal by processing in a blender until it's the consistency of a fine meal. Mix all the above ingredients in a large bowl.
Heat the following until well combined:
1 cup honey
1/2 cup canola oil
2 tsp. vanilla
(not in Gladys' recipe but a stick of butter or margarine would add additional flavor)
Pour honey-oil mixture over the ingredients in the bowl and mix until all is well blended. Spread Granola into two shallow baking pans and bake at 250 degrees F. for 1 1/2 to 2 hours stirring well every half hour. At end of baking time,stir well and return to turned-off oven to cool and crispen. You can add 1 cup of dried fruit at the end. Dates or apricots work well. They are added at the end to keep them from getting too hard. Makes about five pounds of granola. Should be refrigerated or frozen to keep from getting stale.
INGREDIENTS:
1 cup almonds -- halved
1 cup raw cashews -- in pieces
1 cup walnuts -- in large pieces
1 cup sunflower seeds
1 cup sesame seeds
1 cup pumpkin seeds
1 cup unsweetened coconut
4-6 cups rolled oats
1 cup wheat bran
2 cup oat bran
1 cup raw wheat germ
an additional 1/2 cup each of almonds, sunflower seeds,and sesame seeds to be made into meal by processing in a blender until it's the consistency of a fine meal. Mix all the above ingredients in a large bowl.
Heat the following until well combined:
1 cup honey
1/2 cup canola oil
2 tsp. vanilla
(not in Gladys' recipe but a stick of butter or margarine would add additional flavor)
Pour honey-oil mixture over the ingredients in the bowl and mix until all is well blended. Spread Granola into two shallow baking pans and bake at 250 degrees F. for 1 1/2 to 2 hours stirring well every half hour. At end of baking time,stir well and return to turned-off oven to cool and crispen. You can add 1 cup of dried fruit at the end. Dates or apricots work well. They are added at the end to keep them from getting too hard. Makes about five pounds of granola. Should be refrigerated or frozen to keep from getting stale.
MRS. REGANS PERSIMMON PUDDING
MRS. REGAN'S PERSIMMON PUDDING
INGREDIENTS:
1 Cup sugar
1/2 Cup butter, melted
1 Cup flour, sifted
1/4 Tsp. salt
1 Tsp. cinnamon
1/4 Tsp. nutmeg
1 Cup pureed persimmon pulp (3-4 very ripe fruit)
2 Tsp. soda
2 Tsp. warm water
3 Tbs. Brandy
1 Tsp. vanilla
2 eggs, lightly beaten
1 Cup seedless raisins
1/2 Cup chopped walnuts
Stir together sugar and melted butter. Re-sift flour with salt, cinnamon, and nutmeg; add to butter mixture. Add persimmon pulp, soda dissolved in warm water, 3 tablespoons brandy, and vanilla. Add eggs mixing lightly but thoroughly. Add raisins and nuts stirring just until mixed.Turn into a buttered 5 to 6 cup heat-proof mold. Cover and place on rack in kettle. Pour in enough boiling water to come halfway up the sides of the mold. Cover kettle and simmer 2 1/2 to 3 hours. Remove pudding mold from the water and let stand for 15 min. Remove lid and unmold onto foil. If freezing, let come to room temperature before wrapping. Bring to room temperature before reheating.
HARD SAUCE:
Makes 1 1/2 cups
8 oz. whipped unsalted butter, softened
pinch salt
2 cups sifted confectioners sugar
1 egg yolk
4 Tbs. heavy cream
4 Tbs. Cognac
Put ingredients into a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate. Remove from refrigerator at least 1 hour befor serving.
HARD SAUCE (SHEILA):
1 cup Sugar
1 cube butter
1/2 cup cream or canned milk
Bring ingredients to a boil in sauce pan. Serve warm over pudding.
INGREDIENTS:
1 Cup sugar
1/2 Cup butter, melted
1 Cup flour, sifted
1/4 Tsp. salt
1 Tsp. cinnamon
1/4 Tsp. nutmeg
1 Cup pureed persimmon pulp (3-4 very ripe fruit)
2 Tsp. soda
2 Tsp. warm water
3 Tbs. Brandy
1 Tsp. vanilla
2 eggs, lightly beaten
1 Cup seedless raisins
1/2 Cup chopped walnuts
Stir together sugar and melted butter. Re-sift flour with salt, cinnamon, and nutmeg; add to butter mixture. Add persimmon pulp, soda dissolved in warm water, 3 tablespoons brandy, and vanilla. Add eggs mixing lightly but thoroughly. Add raisins and nuts stirring just until mixed.Turn into a buttered 5 to 6 cup heat-proof mold. Cover and place on rack in kettle. Pour in enough boiling water to come halfway up the sides of the mold. Cover kettle and simmer 2 1/2 to 3 hours. Remove pudding mold from the water and let stand for 15 min. Remove lid and unmold onto foil. If freezing, let come to room temperature before wrapping. Bring to room temperature before reheating.
HARD SAUCE:
Makes 1 1/2 cups
8 oz. whipped unsalted butter, softened
pinch salt
2 cups sifted confectioners sugar
1 egg yolk
4 Tbs. heavy cream
4 Tbs. Cognac
Put ingredients into a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate. Remove from refrigerator at least 1 hour befor serving.
HARD SAUCE (SHEILA):
1 cup Sugar
1 cube butter
1/2 cup cream or canned milk
Bring ingredients to a boil in sauce pan. Serve warm over pudding.
Granola
GRANOLA
From Mirror Lake Inn -- Lake Placid, N.Y.
Mix together in a large bowl:
2 Cups oats
1 Cup whole wheat flour
1 Cup Whole bran cereal (Bran Flakes or special K)
1 Cup Coconut
1/2 Cup nuts (any kind)
1/2 Cup chopped apricots (optional)
Melt until hot and bubbly:
8 oz. butter
1 Cup honey
Add to melted butter:
1/2 tsp. vanilla
Pour butter mixture over the mixture in the bowl,mix well and spread on a 9 x 13 cookie sheet. Bake at 350 Deg. for 20-30 min. For fine Granola break apart while warm. For coarse Granola breakapart when cooled. Store in refrig.
From Mirror Lake Inn -- Lake Placid, N.Y.
Mix together in a large bowl:
2 Cups oats
1 Cup whole wheat flour
1 Cup Whole bran cereal (Bran Flakes or special K)
1 Cup Coconut
1/2 Cup nuts (any kind)
1/2 Cup chopped apricots (optional)
Melt until hot and bubbly:
8 oz. butter
1 Cup honey
Add to melted butter:
1/2 tsp. vanilla
Pour butter mixture over the mixture in the bowl,mix well and spread on a 9 x 13 cookie sheet. Bake at 350 Deg. for 20-30 min. For fine Granola break apart while warm. For coarse Granola breakapart when cooled. Store in refrig.
Tomato Basil and Cheese Tart
TOMATO, BASIL, AND CHEESE TART
INGREDIENTS:
For the shell:
1 1/4 cups all purpose flour
3/4 stick (6 Tbs.) cold unsalted butter cut into bits
2 Tbs. cold vegetable shortening
1/4 pound sliced lean bacon, cooked, drained, cooled and crumbled
1/4 tsp. salt
raw rice for weighting the shell
For the filling:
4 Large(about 2 Lbs.) firm-ripe tomatoes sliced horizontally 1/3 inch thick
1 1/2 tsp. salt plus additional for sprinkling on the tomatoes
1 cup firmly packed basil leaves plus three sprigs for garnish
1/2 cup plus 2 Tbs. whole-milk ricotta cheese
2 large eggs -- lightly beaten
1/4 pound whole-milk mozzarella, grated coarsely
1/2 cup freshly grated Parmesan cheese
Vegetable oil for brushing tomatoes
Make the shell: In a large bowl blend the flour, the butter, the shortening,the bacon, and the salt until the mixture resembles meal. Add 3 to 4 tablespoons ice water, or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the palm of the hand against a smooth surface for a few seconds until the fat is evenly distributed and form it into a ball. Flatten the dough
slightly, dust it with flour, and chill it, wrapped in waxed paper, for 1 hour. Roll the dough into a 1/8 inch thick round on a floured surface and fit it into a 9 inch fluted tart pan with removable rim. Prick the shell lightly with a fork and chill it for 30 minutes. Line the shell with foil, fill the foil with rice, and bake in the lower third of a preheated 425 deg.F.oven A for 15 minutes. Remove the rice and foil carefully, bake the shell for 3 to 5 minutes more or until it is pale golden, and let it cool in the pan on a rack.Make the filling: Sprinkle the tomato slices on both sides with the additional salt and let them drain on paper towels. In a food processor or a blender puree the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined. Add the remaining 1 1/2 tsp salt, the mozzarella,the Parmesan, and freshly grated black pepper to taste and blend the mixture until it is just combined. Pat the tomato slices dry with paper towels, line the bottom of the shell with tomato end pieces and spoon the cheese mixture over the end pieces smoothing the mixture. Arrange the remaining tomato slices in one layer, overlapping them slightly, over the cheese mixture and brush them with oil. Bake the tart in a pre-heated 350 Deg. F. oven for 40 to 50 minutes, or until the cheese mixture is set. Transfer the tart to a rack, let it stand for 10 minutes, and garnish it with basil sprigs. Serve the tart hot or at room temperature. Serves six.
INGREDIENTS:
For the shell:
1 1/4 cups all purpose flour
3/4 stick (6 Tbs.) cold unsalted butter cut into bits
2 Tbs. cold vegetable shortening
1/4 pound sliced lean bacon, cooked, drained, cooled and crumbled
1/4 tsp. salt
raw rice for weighting the shell
For the filling:
4 Large(about 2 Lbs.) firm-ripe tomatoes sliced horizontally 1/3 inch thick
1 1/2 tsp. salt plus additional for sprinkling on the tomatoes
1 cup firmly packed basil leaves plus three sprigs for garnish
1/2 cup plus 2 Tbs. whole-milk ricotta cheese
2 large eggs -- lightly beaten
1/4 pound whole-milk mozzarella, grated coarsely
1/2 cup freshly grated Parmesan cheese
Vegetable oil for brushing tomatoes
Make the shell: In a large bowl blend the flour, the butter, the shortening,the bacon, and the salt until the mixture resembles meal. Add 3 to 4 tablespoons ice water, or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the palm of the hand against a smooth surface for a few seconds until the fat is evenly distributed and form it into a ball. Flatten the dough
slightly, dust it with flour, and chill it, wrapped in waxed paper, for 1 hour. Roll the dough into a 1/8 inch thick round on a floured surface and fit it into a 9 inch fluted tart pan with removable rim. Prick the shell lightly with a fork and chill it for 30 minutes. Line the shell with foil, fill the foil with rice, and bake in the lower third of a preheated 425 deg.F.oven A for 15 minutes. Remove the rice and foil carefully, bake the shell for 3 to 5 minutes more or until it is pale golden, and let it cool in the pan on a rack.Make the filling: Sprinkle the tomato slices on both sides with the additional salt and let them drain on paper towels. In a food processor or a blender puree the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined. Add the remaining 1 1/2 tsp salt, the mozzarella,the Parmesan, and freshly grated black pepper to taste and blend the mixture until it is just combined. Pat the tomato slices dry with paper towels, line the bottom of the shell with tomato end pieces and spoon the cheese mixture over the end pieces smoothing the mixture. Arrange the remaining tomato slices in one layer, overlapping them slightly, over the cheese mixture and brush them with oil. Bake the tart in a pre-heated 350 Deg. F. oven for 40 to 50 minutes, or until the cheese mixture is set. Transfer the tart to a rack, let it stand for 10 minutes, and garnish it with basil sprigs. Serve the tart hot or at room temperature. Serves six.
Fusilli with Tomato and Mozzarella Sauce
FUSILLI WITH TOMATO AND MOZZARELLA SAUCE
INGREDIENTS:
1 POUND RIPE PLUM TOMATOES,HALVED AND SEEDED
8 OZ. MOZARELLA CHEEZE (COMES IN WATER)
1/2 CUP SLICED FRESH BASIL
6 TBS. OLIVE
2 TBS. BALSAMIC OR RED WINE VINEGAR
2 LARGE GARLIC CLOVES -- MINCED
1/4 TSP.DRIED RED PEPPER FLAKES
3 ITALIAN SAUSAGES (BROWNED AND ROASTED)
8 KALAMATI OR GREEK OLIVES (PITTED AND SLICED)
12 OZ. FUSILLI OR ROTELLE PASTA
1/4 CUP PEPITAS OR PINE NUTS -- TOASTED
FRESH BASIL LEAVES
Cut tomatoes and cheese into 1/2 inch pieces and place in bowl.Mix in basil, olive oil, vinegar, garlic, olives, and red pepper flakes. Season with salt and pepper. Let stand at room
temperature for 30 minutes.Meanwhile, cook pasta in large pot of boiling, salted water
according to package directions (should be tender yet firm). Drain pasta and return to the same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to
a warmed platter. Sprinkle with toasted pepitas, garnish with the basil leaves.
INGREDIENTS:
1 POUND RIPE PLUM TOMATOES,HALVED AND SEEDED
8 OZ. MOZARELLA CHEEZE (COMES IN WATER)
1/2 CUP SLICED FRESH BASIL
6 TBS. OLIVE
2 TBS. BALSAMIC OR RED WINE VINEGAR
2 LARGE GARLIC CLOVES -- MINCED
1/4 TSP.DRIED RED PEPPER FLAKES
3 ITALIAN SAUSAGES (BROWNED AND ROASTED)
8 KALAMATI OR GREEK OLIVES (PITTED AND SLICED)
12 OZ. FUSILLI OR ROTELLE PASTA
1/4 CUP PEPITAS OR PINE NUTS -- TOASTED
FRESH BASIL LEAVES
Cut tomatoes and cheese into 1/2 inch pieces and place in bowl.Mix in basil, olive oil, vinegar, garlic, olives, and red pepper flakes. Season with salt and pepper. Let stand at room
temperature for 30 minutes.Meanwhile, cook pasta in large pot of boiling, salted water
according to package directions (should be tender yet firm). Drain pasta and return to the same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to
a warmed platter. Sprinkle with toasted pepitas, garnish with the basil leaves.
Chinese Meatballs
INGREDIENTS:
6- 6 1/2 oz. cans water chestnuts
3 bunches scallions
5 pounds finely ground lean pork
1/4 cup soy sauce
6 eggs slightly beaten
1 T.salt
pepper to taste
1/2 t. dried rosemary crushed
2 1/2 cups fine dried bread crumbs
1 cup cornstarch
oil
GINGER SOY GLAZE :
1 cup vinegar
2 cups pineapple juice
3/4 cup sugar
2 cups beef consomme
2 T. soy sauce
3 T. grated fresh ginger root
1/2 cup cornstarch
1 cup cold water
Drain and chop the water chestnuts.hop the scallions includingthe tops.In a large bowl mix the scallions with the meat. Add the1/4 cup soy sauce,eggs, salt, pepper, rosemary,and bread crumbs.
Mix thoroughly by hand and chill.When ready to use form the meatmixture into small meatballs, about i tablespoon each, and rollin cornstarch. In a heavy 10 or 12 inch skillet saute'the
meatballs in 1 inch of oil until well browned. Serve the meatballs hot in a chafing dish. Add just enough sauce to form a glaze and coat the meatballs evenly. Serve with toothpicks.To prepare glaze, in a 3 quart saucepan heat the vinegar, pineapple juice,sugar, consomme,2 tablespoons soy sauce, and
ginger. Gradually stir in the cornstarch which has been mixed with water. Continue to cook, stirring, until clear and thickened.
6- 6 1/2 oz. cans water chestnuts
3 bunches scallions
5 pounds finely ground lean pork
1/4 cup soy sauce
6 eggs slightly beaten
1 T.salt
pepper to taste
1/2 t. dried rosemary crushed
2 1/2 cups fine dried bread crumbs
1 cup cornstarch
oil
GINGER SOY GLAZE :
1 cup vinegar
2 cups pineapple juice
3/4 cup sugar
2 cups beef consomme
2 T. soy sauce
3 T. grated fresh ginger root
1/2 cup cornstarch
1 cup cold water
Drain and chop the water chestnuts.hop the scallions includingthe tops.In a large bowl mix the scallions with the meat. Add the1/4 cup soy sauce,eggs, salt, pepper, rosemary,and bread crumbs.
Mix thoroughly by hand and chill.When ready to use form the meatmixture into small meatballs, about i tablespoon each, and rollin cornstarch. In a heavy 10 or 12 inch skillet saute'the
meatballs in 1 inch of oil until well browned. Serve the meatballs hot in a chafing dish. Add just enough sauce to form a glaze and coat the meatballs evenly. Serve with toothpicks.To prepare glaze, in a 3 quart saucepan heat the vinegar, pineapple juice,sugar, consomme,2 tablespoons soy sauce, and
ginger. Gradually stir in the cornstarch which has been mixed with water. Continue to cook, stirring, until clear and thickened.
Tortilla Beef Swirls
TORTILLA BEEF SWIRLS
INGREDIENTS:
1 package large tortillas
2 large packages cream cheese
a can diced green chilis
1 1/2 lbs. thin sliced roast beef
2 bunches spinach
garlic powder
ground pepper
pimento
Mix cream cheese and chilis, spread evenly on tortillas. Layer with roast beef, spinach, garlic powder and pepper. Place pimento strips at edge of the tortilla. Roll tightly and place each
completed roll in a flat dish and refrigerate for 2-3 hours.Sliceand serve.
INGREDIENTS:
1 package large tortillas
2 large packages cream cheese
a can diced green chilis
1 1/2 lbs. thin sliced roast beef
2 bunches spinach
garlic powder
ground pepper
pimento
Mix cream cheese and chilis, spread evenly on tortillas. Layer with roast beef, spinach, garlic powder and pepper. Place pimento strips at edge of the tortilla. Roll tightly and place each
completed roll in a flat dish and refrigerate for 2-3 hours.Sliceand serve.
Italian Pork Braise
ITALIAN PORK BRAISE
INGREDIENTS:
4 t. Dry Sage
1 1/2 t. Rosemary
Salt and Pepper
Boneless Pork Shoulder Roast
2 T. Minced Garlic
2 1/2 C. Milk
Fresh Sage for Garnish
2 Sliced Onions
Combine Rosermary, Sage, Salt and Pepper. Pat or rub the mixture on the roast. Bake in 350 Deg. oven in heavy pot like a Descoware. After one hour add the sliced onions to the bottom of the pot under the roast. Bake one more hour then remove from the oven and degrease. Add 1 Cup of milk and the Garlic and cook 45 min. more. Remove the meat and degrease the juice. Add the rest of the milk and reduce for 5-7 min. until thickened. Put onions and sauce into a blender to puree. Pour over roast and also serve rest of sauce in a gravy boat. Good served with Orzo or noodles.
INGREDIENTS:
4 t. Dry Sage
1 1/2 t. Rosemary
Salt and Pepper
Boneless Pork Shoulder Roast
2 T. Minced Garlic
2 1/2 C. Milk
Fresh Sage for Garnish
2 Sliced Onions
Combine Rosermary, Sage, Salt and Pepper. Pat or rub the mixture on the roast. Bake in 350 Deg. oven in heavy pot like a Descoware. After one hour add the sliced onions to the bottom of the pot under the roast. Bake one more hour then remove from the oven and degrease. Add 1 Cup of milk and the Garlic and cook 45 min. more. Remove the meat and degrease the juice. Add the rest of the milk and reduce for 5-7 min. until thickened. Put onions and sauce into a blender to puree. Pour over roast and also serve rest of sauce in a gravy boat. Good served with Orzo or noodles.
Fusilli (Corkscrew) Primavera Salad
FUSILLI (CORKSCREW) PRIMAVERA SALAD
INGREDIENTS:
8 Oz. Pasta Cool and drain
1/4 C. Olive oil
1 Small onion Chop Fine
2 Cloves Garlic
2 Carrots - slice paper thin
1/2 C. Red and Green peppers - slivered
1/2 C. Artichoke hearts chopped
8 Mushrooms sliced
Salt and pepper to taste
1/2 C. Italian dressing
Parmesan cheese
Saute onion and garlic in oil. Add to all the rest of the ingredients and toss.
INGREDIENTS:
8 Oz. Pasta Cool and drain
1/4 C. Olive oil
1 Small onion Chop Fine
2 Cloves Garlic
2 Carrots - slice paper thin
1/2 C. Red and Green peppers - slivered
1/2 C. Artichoke hearts chopped
8 Mushrooms sliced
Salt and pepper to taste
1/2 C. Italian dressing
Parmesan cheese
Saute onion and garlic in oil. Add to all the rest of the ingredients and toss.
Red Stew
RED STEW
INGREDIENTS:
Country Ribs,Chicken Legs,Whole Chicken, or Pork Shoulder
1 Cup Soy Sauce
2-3 Star Anise or equivalent pieces
5 slices of fresh ginger
1 1/2 Cup Chicken Broth ( 1 can Swansons)
1/2 Cup sugar
3 cloves garlic minced
1/2 Cup Rice Wine or Sherry
Fresh Spinach
Combine all ingredients except the meat and spinach in a heavy pan and
bring to a boil. Add chicken and ribs (or other meat) and bring up to
a simmer. Cover and bake at 275-300 deg.F. for 2-3 hours. Serve over
the fresh cooked spinach with rice. Serve extra sauce on the side.Strain out ginger and anise and freeze leftover sauce as the basis for
the next time used. You can add new ingredients in the amount needed
to cover the meat.We used country ribs and whole chicken legs. You can also do a pork
shoulder or a whole chicken. You may need more sauce since it must
cover at least half way up on the meat. In those cases you would need
to turn the meat every half hour and perhaps cook longer
INGREDIENTS:
Country Ribs,Chicken Legs,Whole Chicken, or Pork Shoulder
1 Cup Soy Sauce
2-3 Star Anise or equivalent pieces
5 slices of fresh ginger
1 1/2 Cup Chicken Broth ( 1 can Swansons)
1/2 Cup sugar
3 cloves garlic minced
1/2 Cup Rice Wine or Sherry
Fresh Spinach
Combine all ingredients except the meat and spinach in a heavy pan and
bring to a boil. Add chicken and ribs (or other meat) and bring up to
a simmer. Cover and bake at 275-300 deg.F. for 2-3 hours. Serve over
the fresh cooked spinach with rice. Serve extra sauce on the side.Strain out ginger and anise and freeze leftover sauce as the basis for
the next time used. You can add new ingredients in the amount needed
to cover the meat.We used country ribs and whole chicken legs. You can also do a pork
shoulder or a whole chicken. You may need more sauce since it must
cover at least half way up on the meat. In those cases you would need
to turn the meat every half hour and perhaps cook longer
Raspberry Glazed Chicken
Raspberry Glazed Chicken
4 Whole chicken breasts Boned, skinned, cut in half
Flour to dredge
1/2 stick of butter
Stuffing:
1 Pkg. long grain and wild rice (Uncle Ben's)
2 Cups chicken stock
3/4 Cup chopped Almonds (Toasted)
1/2 Cup chopped dried apricots
3 Tablespoons butter
Glaze
1/2 cup seedless black raspberry jam
1/2 cup honey
2 Tablespoons frozen orange juice concentrate
Heat until melted and blended.Cook rice in chicken stock. When rice is cooked add almonds,apricots, and butter. Pound the breasts slightly until they are bout the same thickness throughout then place an equal amount of stuffing in the center of each chicken breast roll ends over and
skewer with toothpicks. Lightly dredge with flour and then roll in melted butter. Place in baking dish . Bake at 325 deg. for 20 min.After 20 min. start putting on the glaze and continue baking for another 20-30 min. continue glazing during that period.
4 Whole chicken breasts Boned, skinned, cut in half
Flour to dredge
1/2 stick of butter
Stuffing:
1 Pkg. long grain and wild rice (Uncle Ben's)
2 Cups chicken stock
3/4 Cup chopped Almonds (Toasted)
1/2 Cup chopped dried apricots
3 Tablespoons butter
Glaze
1/2 cup seedless black raspberry jam
1/2 cup honey
2 Tablespoons frozen orange juice concentrate
Heat until melted and blended.Cook rice in chicken stock. When rice is cooked add almonds,apricots, and butter. Pound the breasts slightly until they are bout the same thickness throughout then place an equal amount of stuffing in the center of each chicken breast roll ends over and
skewer with toothpicks. Lightly dredge with flour and then roll in melted butter. Place in baking dish . Bake at 325 deg. for 20 min.After 20 min. start putting on the glaze and continue baking for another 20-30 min. continue glazing during that period.
Chicken Tamale
Chicken Tamale
3 Chicken Breasts cut in half
1 t. garlic salt
1/2 t. black pepper
1/4 - 1/2 t. chili powder
2 large XLNT tamales cut in chunks
1 can pitted black olives drained
1 can cream of chicken soup
1 8 oz. can stewed tomatoes
1 large carton of sour cream
1 green pepper chopped
1 onion chopped
6 - 8 oz. grated cheddar cheese
Mix garlic salt,pepper, and chili powder. Remove skin from chicken breasts and rub with the garlic salt mixture. Brown breasts lightly in oil. Add the can of tomatoes cover and cook until tender. I put them in the oven at 325 deg. F for 40-45 min. Allow the chicken to cool in the juices. When cool cut in cubes (reserve the juices). Chop the onion and saute in butter until golden brown. Chop the green pepper and saute with the onion for a short time. Add the chicken, the soup and the sour cream. Add the tomatoes. olives, and one cup of the juice reserved from cooking the chicken. Put mixture in a buttered casserole dish and bake at 325 deg. F for 35 min. Sprinkle the grated cheddar cheese over the top and bake for 10 min. longer until melted.
3 Chicken Breasts cut in half
1 t. garlic salt
1/2 t. black pepper
1/4 - 1/2 t. chili powder
2 large XLNT tamales cut in chunks
1 can pitted black olives drained
1 can cream of chicken soup
1 8 oz. can stewed tomatoes
1 large carton of sour cream
1 green pepper chopped
1 onion chopped
6 - 8 oz. grated cheddar cheese
Mix garlic salt,pepper, and chili powder. Remove skin from chicken breasts and rub with the garlic salt mixture. Brown breasts lightly in oil. Add the can of tomatoes cover and cook until tender. I put them in the oven at 325 deg. F for 40-45 min. Allow the chicken to cool in the juices. When cool cut in cubes (reserve the juices). Chop the onion and saute in butter until golden brown. Chop the green pepper and saute with the onion for a short time. Add the chicken, the soup and the sour cream. Add the tomatoes. olives, and one cup of the juice reserved from cooking the chicken. Put mixture in a buttered casserole dish and bake at 325 deg. F for 35 min. Sprinkle the grated cheddar cheese over the top and bake for 10 min. longer until melted.
Sheila's Meatballs
INGREDIENTS:
4 Slices bread
2 lbs.lean ground beef
1/2 cup Parmesan cheese
2 TBS. chopped parsley
1/2 TSP. sweet basil
2 small cloves garlic(crushed or grated)
2 TSP. salt
1/2 TSP pepper
3 eggs beaten
Soak bread in milk - squeeze dry - mix with meat, cheese, and next six ingredients. Form into balls the size of walnuts. Roll the balls in flour then brown in oil for a short time until crusty. See below for sauce.
Sauce
1 cup brown sugar
1 cup chili sauce
1/2 cup vinegar
1/2 cup pineapple juice
2 T. Dry mustard
2 T. Worcestershire sauce
Blend the above ingredients and heat. Pour over the meatballs and serve warm.
4 Slices bread
2 lbs.lean ground beef
1/2 cup Parmesan cheese
2 TBS. chopped parsley
1/2 TSP. sweet basil
2 small cloves garlic(crushed or grated)
2 TSP. salt
1/2 TSP pepper
3 eggs beaten
Soak bread in milk - squeeze dry - mix with meat, cheese, and next six ingredients. Form into balls the size of walnuts. Roll the balls in flour then brown in oil for a short time until crusty. See below for sauce.
Sauce
1 cup brown sugar
1 cup chili sauce
1/2 cup vinegar
1/2 cup pineapple juice
2 T. Dry mustard
2 T. Worcestershire sauce
Blend the above ingredients and heat. Pour over the meatballs and serve warm.
Chinese Chicken Salad
Chicken Breasts - Barbequed or roasted 1/2 breast per person - cut in thin strips
Lettuce - Shred 1/2 to 3/4 head per 2 people
Vermicelli bean threads 1 pkg. per 2 servings
(approx 3-4 oz Toasted sliced almonds - 1 4 oz. pkg. for 2 servings
Green onions - 2-4 thinly sliced (all of white part of green)
Cilantro - 10-15 sprigs chopped
Water chestnuts - Optional
Dressing
1/2 TSP. Dry mustard
2 TBS. sugar
1 TBS. soy sauce
1 TBS. sesame oil
1/4 C. oil
3 TBS. Rice wine vinegar
1/4 TSP. 5 spice seasoning
1/2 TSP.tsp. salt (Taste)
White pepper
Fry vermicelli in hot oil. Do in small batches to make sure oilreaches each thread. Turn over and do the other side. Drain each batch on paper towels.
Shred lettuce and chill in large bowl.
Slice chicken and marinate in some of the dressing.
When ready to serve, add lettucechicken, cilantro, almonds, onionvermicelli and dressing and toss. Serve on chilled plates
Lettuce - Shred 1/2 to 3/4 head per 2 people
Vermicelli bean threads 1 pkg. per 2 servings
(approx 3-4 oz Toasted sliced almonds - 1 4 oz. pkg. for 2 servings
Green onions - 2-4 thinly sliced (all of white part of green)
Cilantro - 10-15 sprigs chopped
Water chestnuts - Optional
Dressing
1/2 TSP. Dry mustard
2 TBS. sugar
1 TBS. soy sauce
1 TBS. sesame oil
1/4 C. oil
3 TBS. Rice wine vinegar
1/4 TSP. 5 spice seasoning
1/2 TSP.tsp. salt (Taste)
White pepper
Fry vermicelli in hot oil. Do in small batches to make sure oilreaches each thread. Turn over and do the other side. Drain each batch on paper towels.
Shred lettuce and chill in large bowl.
Slice chicken and marinate in some of the dressing.
When ready to serve, add lettucechicken, cilantro, almonds, onionvermicelli and dressing and toss. Serve on chilled plates
Special Fresh Blueberry Cheesecake
INGREDIENTS:
CAKE:
1 1/4 C. Crushed graham cracker crumbs
1/4 C. Granulated sugar
1/4 C. Butter or Margerine (melted)
3/4 Lb. Cream cheese (room temperature)
2 Eggs (room temperature)
1/2 C. Sugar
1/2 TSP. vanilla
dash of cinnamon
2 C. Blueberries (Fresh)
Topping:
1 Pint sour cream (room temp
3 TBS. Sugar
1 TSP. Vanilla
Combine crumbs sugar and butter. Press into the bottom and up thesides about 1 1/2 inches of a 9 inch spring form pan. Bake at 350Deg. F. for 10 minutes. Cool on rack then chill in refrig.Mix the cream cheese, eggs, sugar, vanilla, and cinnamon. Beat with rotary beater until very smooth. Gently fold in thebluberries. Pour into the prepared crust. Bake at 375 Deg. F. for 20 t0 25 minutes. Cool the cake then combine the sour cream, sugar, and vanillaPour the mixture over the blueberry cheese cake and bake at 375Deg. F. for 5 minutes. Cool on rack then chill in refrigerator before serving.
CAKE:
1 1/4 C. Crushed graham cracker crumbs
1/4 C. Granulated sugar
1/4 C. Butter or Margerine (melted)
3/4 Lb. Cream cheese (room temperature)
2 Eggs (room temperature)
1/2 C. Sugar
1/2 TSP. vanilla
dash of cinnamon
2 C. Blueberries (Fresh)
Topping:
1 Pint sour cream (room temp
3 TBS. Sugar
1 TSP. Vanilla
Combine crumbs sugar and butter. Press into the bottom and up thesides about 1 1/2 inches of a 9 inch spring form pan. Bake at 350Deg. F. for 10 minutes. Cool on rack then chill in refrig.Mix the cream cheese, eggs, sugar, vanilla, and cinnamon. Beat with rotary beater until very smooth. Gently fold in thebluberries. Pour into the prepared crust. Bake at 375 Deg. F. for 20 t0 25 minutes. Cool the cake then combine the sour cream, sugar, and vanillaPour the mixture over the blueberry cheese cake and bake at 375Deg. F. for 5 minutes. Cool on rack then chill in refrigerator before serving.
Salmon Ball
Salmon Ball
INGREDIENTS:
1 7 1/2 oz. can Alaska red salmon (drained)
8 oz. Cream cheese
1 TBS. lemon juice
1 TSP. Horseradish
1/4 TSP. Liquid smoke
Dash of onion salt
Combine all ingredients and beat until smooth with electric
mixer or beater. Put beaten mixture in a bowl lined with
Saran wrap. Twist top of wrap to seal. Chill the mixture
until firm. Mold into a ball using the wrap. Just before
serving roll the ball in chopped parsley. Note: when
draining the salmon remove skin and bone. Flake before
combining with other ingredients.
INGREDIENTS:
1 7 1/2 oz. can Alaska red salmon (drained)
8 oz. Cream cheese
1 TBS. lemon juice
1 TSP. Horseradish
1/4 TSP. Liquid smoke
Dash of onion salt
Combine all ingredients and beat until smooth with electric
mixer or beater. Put beaten mixture in a bowl lined with
Saran wrap. Twist top of wrap to seal. Chill the mixture
until firm. Mold into a ball using the wrap. Just before
serving roll the ball in chopped parsley. Note: when
draining the salmon remove skin and bone. Flake before
combining with other ingredients.
Amaretti Torte
AMARETTI TORTE
INGREDIENTS:
10 Imported amaretti biscuits
4 oz semisweet chocolate coarsely chopped
1 Tbs. water
1 cup unsalted butter at room temp
1 cup sugar
5 eggs seperated at room temp
1/2 cup all purpose flour
Confectioners sugar
Mint leaves
Fresh strawberry halves
Makes one 9 inch cake -- 10-12 servings
1. Heat ove to 350 Deg. F. Butter bottom and sides of 9 inch
round cake pan. Line bottom of pan with wax paper. Butter and
flour wax paper, shake out excess flour
2. Break up amaretti. Pulverize in food processor or blender.Set
aside. You should have about 1/3 cup of fine crumbs
3. Melt chocolate with 1 tablespoon water in top of double boiler
over simmering water, stirring occasionally until smooth. Remove
from heat and let cool while you prepare the batter
4. Beat 1 cup of butter in large mixer bowl until creamy.
Gradually beat in sugar until well blended. Beat in egg yolks one
at a time; continue beating mixture until mixture is light and
fluffy, about 5 min. Gradually add flour alternately with
amaretti crumbs one half at a time beating well after each
addition. Fold in chocolate
5. Beat egg whites in medium mixer bowl with clean beaters until
stiff peaks form. Fold whites into the batter
6. Pour batter into prepared pan; bake until wooden pick inserted
into center is withdrawn clean, 40 to 45 min. Cool cake in pan on
wire rack about 10 min. Invert onto serving plate; remove pan and
peel off the wax paper. Let cool completely. Sprinkle with
confectioners sugar just before serving; garnish with mint leaves
and strawberry halves
INGREDIENTS:
10 Imported amaretti biscuits
4 oz semisweet chocolate coarsely chopped
1 Tbs. water
1 cup unsalted butter at room temp
1 cup sugar
5 eggs seperated at room temp
1/2 cup all purpose flour
Confectioners sugar
Mint leaves
Fresh strawberry halves
Makes one 9 inch cake -- 10-12 servings
1. Heat ove to 350 Deg. F. Butter bottom and sides of 9 inch
round cake pan. Line bottom of pan with wax paper. Butter and
flour wax paper, shake out excess flour
2. Break up amaretti. Pulverize in food processor or blender.Set
aside. You should have about 1/3 cup of fine crumbs
3. Melt chocolate with 1 tablespoon water in top of double boiler
over simmering water, stirring occasionally until smooth. Remove
from heat and let cool while you prepare the batter
4. Beat 1 cup of butter in large mixer bowl until creamy.
Gradually beat in sugar until well blended. Beat in egg yolks one
at a time; continue beating mixture until mixture is light and
fluffy, about 5 min. Gradually add flour alternately with
amaretti crumbs one half at a time beating well after each
addition. Fold in chocolate
5. Beat egg whites in medium mixer bowl with clean beaters until
stiff peaks form. Fold whites into the batter
6. Pour batter into prepared pan; bake until wooden pick inserted
into center is withdrawn clean, 40 to 45 min. Cool cake in pan on
wire rack about 10 min. Invert onto serving plate; remove pan and
peel off the wax paper. Let cool completely. Sprinkle with
confectioners sugar just before serving; garnish with mint leaves
and strawberry halves
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