Crust
1 1/2 c. flour
? t. salt
1 1/2 t. sugar
1/2 c. salad oil
2 T. cold milk
Combine all ingredients and mix well. Pat in bottom and sides of 9" pie plate. Do NOT roll out!
Filling:
4 c. diced apples (7-9)
1/2 c. sugar
2 T. flour
1/2 c. cinnamon
1/2 t. nutmeg
Toss lightly with apples and pour into unbaked pie shell.
Topping:
1/2 c. flour
1/2 c. sugar
1/2 c. margarine or butter
combine together and mix with fingers until crumbly. Sprinkle over top of pie. Place in paper sack and folder under. Bake at 350 for 2 hours.
NO PEEKING!
Thursday, April 3, 2008
5 hour stew
2 lbs. stew meat (cut up)
2 chopped onions (or less if desired)
2 c. chopped celery
4 carrots, sliced
5 medium potatoes, cut
Put above in Dutch oven or heavy roasting pan
Add 2 cans tomato soup
4 cans water
5 t. beef bouillon
2 t. salt
1 T. sugar
Sprinkle tapioca on top and bake at 325 for 5 hours
2 chopped onions (or less if desired)
2 c. chopped celery
4 carrots, sliced
5 medium potatoes, cut
Put above in Dutch oven or heavy roasting pan
Add 2 cans tomato soup
4 cans water
5 t. beef bouillon
2 t. salt
1 T. sugar
Sprinkle tapioca on top and bake at 325 for 5 hours
Main Dish Minestrone
6 T. butter or margarine (3/4)
3 large carrots, sliced
2 medium-sized celery stalks, sliced
1 small garlic clove, minced
1 small head green cabbage (about 1 1/2 lbs), coarsely sliced
1 (16 oz) can tomatoes
1/3 c. regular long-grain rice or orzo (rice shaped pasta)
2 t. salt
2 t. Worcestershire
1/4 t. dried oregano leaves
1/4 t. pepper
4 medium potatoes (1 1/2 lbs), peeled and cut into bite-sized pieces
4 beef flavor bouillon cubes or envelopes
2 large zucchini, cut into bite sized pieces
2 (15 1/4 to 19 oz) cans red kidney beans, drained
1 (10 oz) package frozen chopped spinach
1/2 c. grated Parmesan or Romano cheese
About 1 1/2 hours before serving
1. in 8 quart Dutch oven or sauce pot over medium-high heat, in hot nutter or margarine, cook carrots, celery, onions, garlic and cabbage until vegetables are browned, about 20 minutes, stirring frequently.
2. Add tomatoes with their liquid, next 8 ingredients, and 8 c. water, over hight heat, heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook over medium heat until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with Parmesan cheese. Makes about 18 c. or 9 main dish servings. About 285 calories per serving.
3 large carrots, sliced
2 medium-sized celery stalks, sliced
1 small garlic clove, minced
1 small head green cabbage (about 1 1/2 lbs), coarsely sliced
1 (16 oz) can tomatoes
1/3 c. regular long-grain rice or orzo (rice shaped pasta)
2 t. salt
2 t. Worcestershire
1/4 t. dried oregano leaves
1/4 t. pepper
4 medium potatoes (1 1/2 lbs), peeled and cut into bite-sized pieces
4 beef flavor bouillon cubes or envelopes
2 large zucchini, cut into bite sized pieces
2 (15 1/4 to 19 oz) cans red kidney beans, drained
1 (10 oz) package frozen chopped spinach
1/2 c. grated Parmesan or Romano cheese
About 1 1/2 hours before serving
1. in 8 quart Dutch oven or sauce pot over medium-high heat, in hot nutter or margarine, cook carrots, celery, onions, garlic and cabbage until vegetables are browned, about 20 minutes, stirring frequently.
2. Add tomatoes with their liquid, next 8 ingredients, and 8 c. water, over hight heat, heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook over medium heat until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with Parmesan cheese. Makes about 18 c. or 9 main dish servings. About 285 calories per serving.
Cream of Corn soup
Abigale Adams Cookbook
Cook 1/4 c. onion in 3 T. buter or margarine in double boiler over low heat.
Stir and cook until tender; add 3 Tablespoons flour, stir until smooth
Slowly add 2 c. creamed corn (creamed corn is available in 15 or 17 oz cans)
Cook 5 minutes - do not boil
Serves 6
Crumbled cooked bacon may be used as a garnish.
Cook 1/4 c. onion in 3 T. buter or margarine in double boiler over low heat.
Stir and cook until tender; add 3 Tablespoons flour, stir until smooth
Slowly add 2 c. creamed corn (creamed corn is available in 15 or 17 oz cans)
Cook 5 minutes - do not boil
Serves 6
Crumbled cooked bacon may be used as a garnish.
Hamburger Soup
1 lb. hamburger (drain grease)
4 c. shredded cabbage
2 large chopped onions
2-3 stalks chopped celery
6 carrots sliced
3-4 medium potatoes (diced)
2 T. dry parsley
2 small cans tomato sauce
1 quart tomatoes
4-5 boullion cubes
1 T. salt
1 T. sugar
1/2 t. pepper
1/2 c. barley
2-3 qts. water
Bring to a boil and simmer
4 c. shredded cabbage
2 large chopped onions
2-3 stalks chopped celery
6 carrots sliced
3-4 medium potatoes (diced)
2 T. dry parsley
2 small cans tomato sauce
1 quart tomatoes
4-5 boullion cubes
1 T. salt
1 T. sugar
1/2 t. pepper
1/2 c. barley
2-3 qts. water
Bring to a boil and simmer
Chicken Noodle Soup
6 c. broth + 1 c. water
1/4 t. MSG or Accent
1/2 t. salt
1/4 t. pepper
1/2 t. crushed basil
1 t. dry crushed parsley
1/2 c. or more chopped carrots
1/2 c. chopped celery
1 medium onion
Simmer 15 minutes; add
2-3 c. cooked diced chicken
1 1/2 c. noodles
Cook at soft boil for 15 minutes.
Good reheated
1/4 t. MSG or Accent
1/2 t. salt
1/4 t. pepper
1/2 t. crushed basil
1 t. dry crushed parsley
1/2 c. or more chopped carrots
1/2 c. chopped celery
1 medium onion
Simmer 15 minutes; add
2-3 c. cooked diced chicken
1 1/2 c. noodles
Cook at soft boil for 15 minutes.
Good reheated
Wednesday, April 2, 2008
Chicken Corn Chowder
Simmered chicken
8 ears fresh corn
6 hard cooked eggs, chopped
salt and freshly ground pepper
1 c. chopped fresh parsley
1 large ripe avocado, peeled and diced
1 c. heavy cream, lightly salted and softly whipped
Lift chicken from broth. Discard skin and bones and break meat into large pieces. Strain broth and return it to the kettle. Add chicken. Cut kernels from corn. Heat broth to a gently boil, add corn, and cook just until tender, about 5 minutes. add eggs. correct seasoning. Stir in parsley. Ladle into soup bowls. Center each serving with avocado dices. Top with a spoonful of whipped cream. 6 servings.
8 ears fresh corn
6 hard cooked eggs, chopped
salt and freshly ground pepper
1 c. chopped fresh parsley
1 large ripe avocado, peeled and diced
1 c. heavy cream, lightly salted and softly whipped
Lift chicken from broth. Discard skin and bones and break meat into large pieces. Strain broth and return it to the kettle. Add chicken. Cut kernels from corn. Heat broth to a gently boil, add corn, and cook just until tender, about 5 minutes. add eggs. correct seasoning. Stir in parsley. Ladle into soup bowls. Center each serving with avocado dices. Top with a spoonful of whipped cream. 6 servings.
Dessert Crepes
Fill with following and roll, or form into wedges or stacks and spoon the fruits over top.
Blueberry, Strawberry, raspberry, banana, apricots, peaches, pineapple
Greta's Maple Butter
1/2 # soft butter
1/2 # margarine
1 c. brown sugar
few drops of Mapeline
Whip until thoroughly creamed and use for breakfast crepes
Blueberry, Strawberry, raspberry, banana, apricots, peaches, pineapple
Greta's Maple Butter
1/2 # soft butter
1/2 # margarine
1 c. brown sugar
few drops of Mapeline
Whip until thoroughly creamed and use for breakfast crepes
Cheese Blintzes
for breakfast, lunch, dinner as dessert
8 crepes, 1/2 basic recipe
8 oz. cream cheese
1 c. cottage cheese
1 egg yolk
1 t. salt
1 T. melted butter
2 T. sugar
1 T. lemon juice
1 T. grated lemon rind
Sour cream, fruit jam or crushed, sweeten fresh fruit
Filling:
Put all ingredients in blender or mix with electric beater until smooth. Refrigerate for a few hours until thick
Place about 1 T. filling in middle of each crepe, and fold into package
Place seam side down and store until ready to serve. (They can be kept in refrigerator several days or frozen for weeks)
When ready to serve them; thaw and leave at room temperature for an hour or two.
Brown in butter over moderate heat. Keep hot until served.
Serve with jam, crushed fresh fruit and a dollop of sour cream.
8 crepes, 1/2 basic recipe
8 oz. cream cheese
1 c. cottage cheese
1 egg yolk
1 t. salt
1 T. melted butter
2 T. sugar
1 T. lemon juice
1 T. grated lemon rind
Sour cream, fruit jam or crushed, sweeten fresh fruit
Filling:
Put all ingredients in blender or mix with electric beater until smooth. Refrigerate for a few hours until thick
Place about 1 T. filling in middle of each crepe, and fold into package
Place seam side down and store until ready to serve. (They can be kept in refrigerator several days or frozen for weeks)
When ready to serve them; thaw and leave at room temperature for an hour or two.
Brown in butter over moderate heat. Keep hot until served.
Serve with jam, crushed fresh fruit and a dollop of sour cream.
Crepes
Even more versatile and easier than an omelette.
1. Crepes can be made ahead and stored in refrigerator or freezer
2. the batter keeps for several days in fridge
3. Cooked crepes can be frozen filled or unfilled for months
4. Crepes can be used for any meal as an entree and also as a dessert
Basic Crepes
Makes 15 7" crepes
1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
2 c. sifted all purpose flour
4 T. milted butter
Blender method of mixing- put in liquid ingredients, add dry ingredients
Blend at top speed until smooth
With rotary egg beater or electric mixer put all ingredients in bowl and mix until smooth.
Refrigerate at least 2 hours, preferably overnight. You will need to add more liquid -- it should be the consistency of heavy cream. put crepe pan on moderate heat, brush with oil and heat until drop of water sizzles.
Use some kind of ladle or cup so that you put the same amount of batter in pan each time. Make a test crepe to determine the proper amount of batter for size of pan, and to see of batter is proper consistency.
Put batter in pan and tilt quickly to cover bottom of pan in as thin a cover as possible.
Cook about 1 minute on one side, turn and cook about 30 seconds on bottom side.
Place in stack with the same side up. (the first side cooked is the best looking and is called the outside.
Folding crepes ( first side is right side)
Stacked, folded in thirds, rolled, wedges, pockets
SIze of serving
Entree crepes usually require 2 per serving
dessert crepes - 2 filled or 3 wedges
1. Crepes can be made ahead and stored in refrigerator or freezer
2. the batter keeps for several days in fridge
3. Cooked crepes can be frozen filled or unfilled for months
4. Crepes can be used for any meal as an entree and also as a dessert
Basic Crepes
Makes 15 7" crepes
1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
2 c. sifted all purpose flour
4 T. milted butter
Blender method of mixing- put in liquid ingredients, add dry ingredients
Blend at top speed until smooth
With rotary egg beater or electric mixer put all ingredients in bowl and mix until smooth.
Refrigerate at least 2 hours, preferably overnight. You will need to add more liquid -- it should be the consistency of heavy cream. put crepe pan on moderate heat, brush with oil and heat until drop of water sizzles.
Use some kind of ladle or cup so that you put the same amount of batter in pan each time. Make a test crepe to determine the proper amount of batter for size of pan, and to see of batter is proper consistency.
Put batter in pan and tilt quickly to cover bottom of pan in as thin a cover as possible.
Cook about 1 minute on one side, turn and cook about 30 seconds on bottom side.
Place in stack with the same side up. (the first side cooked is the best looking and is called the outside.
Folding crepes ( first side is right side)
Stacked, folded in thirds, rolled, wedges, pockets
SIze of serving
Entree crepes usually require 2 per serving
dessert crepes - 2 filled or 3 wedges
Tuesday, April 1, 2008
Canneloni
16 crepes
1 c. ricotta cheese or low fat cottage cheese
1 egg beaten
1/3 c. Parmesan cheese
1/4 t. nutmeg
1 t. salt
1/4 t. pepper
1 (10 oz) pkg. chopped spinach, thawed and drained free of liquid
1 4 oz can chopped mushrooms
1 lb. ground beef, browned and drained of fat
Combine all ingredients and refrigerate until ready to fill crepes
Sauce
2 T. olive oil
3/4 c. finely minced onion
1 c. ricotta cheese or low fat cottage cheese
1 egg beaten
1/3 c. Parmesan cheese
1/4 t. nutmeg
1 t. salt
1/4 t. pepper
1 (10 oz) pkg. chopped spinach, thawed and drained free of liquid
1 4 oz can chopped mushrooms
1 lb. ground beef, browned and drained of fat
Combine all ingredients and refrigerate until ready to fill crepes
Sauce
2 T. olive oil
3/4 c. finely minced onion
Monday, March 31, 2008
Crepe de Volaille
(pronounced crep duh-vo-lie or chicken pancakes)
Veloute Sauce (vuh-lou-teh)
1/2 c. butter, margarine or fat skimmed from chicken stock
3/4 c. flour
2 - 2 1/2 c. chicken broth, seasoned
1. make a roux of fat and flour
2. add hot chicken broth
Chicken Filling
1/4 lb. mushrooms, chopped
3 T. margarine
1/3 c. chopped green onion
1/2 t. salt
2 T. cooking sherry or vermouth
2 drops tobasco Sauce
2 c. finely cubed chicken (turkey may be used)
1. Brown chopped mushrooms in fat; add chopped onion, slat, sherry and Tobasco and chicken
2. Add enough Veloute Sauce to moisten chicken mixture, 3-4 T.
3. Put filling along center of 5" or 7 " crepe; roll and place seam side down in shallow baking-serving dish
Topping
2 c. Veloute sauce
1/2 c. light cream
1/2 c. whipping cream, whipped
Grated Parmesan cheese
1. Pour topping on crepes
2. Sprinkle with Parmesan cheese and bake until bubbly and golden brown. Serve 2 crepes per serving.
Veloute Sauce (vuh-lou-teh)
1/2 c. butter, margarine or fat skimmed from chicken stock
3/4 c. flour
2 - 2 1/2 c. chicken broth, seasoned
1. make a roux of fat and flour
2. add hot chicken broth
Chicken Filling
1/4 lb. mushrooms, chopped
3 T. margarine
1/3 c. chopped green onion
1/2 t. salt
2 T. cooking sherry or vermouth
2 drops tobasco Sauce
2 c. finely cubed chicken (turkey may be used)
1. Brown chopped mushrooms in fat; add chopped onion, slat, sherry and Tobasco and chicken
2. Add enough Veloute Sauce to moisten chicken mixture, 3-4 T.
3. Put filling along center of 5" or 7 " crepe; roll and place seam side down in shallow baking-serving dish
Topping
2 c. Veloute sauce
1/2 c. light cream
1/2 c. whipping cream, whipped
Grated Parmesan cheese
1. Pour topping on crepes
2. Sprinkle with Parmesan cheese and bake until bubbly and golden brown. Serve 2 crepes per serving.
Cucumbers in sour cream
Cool and refreshing
2 c. thinly sliced, pared cucumbers
1/2 t. salt
1/2 c. sour cream
2 t. vinegar
1 t. salt
1 c. thinly sliced onions
1/2 t. dill weed
dash cayenne or chili powder
cracked black pepper
Slice cucumbers into bowl; sprinkle with salt and cover with cold water. Refrigerate 30 minutes; drain well. Combine sour cream, vinegar, sugar, onion, dill weed and cayenne. Add cucumber slices to sour cream and toss lightly. Chill at least 1 hour before serving. Sprinkle with cracked pepper.
2 c. thinly sliced, pared cucumbers
1/2 t. salt
1/2 c. sour cream
2 t. vinegar
1 t. salt
1 c. thinly sliced onions
1/2 t. dill weed
dash cayenne or chili powder
cracked black pepper
Slice cucumbers into bowl; sprinkle with salt and cover with cold water. Refrigerate 30 minutes; drain well. Combine sour cream, vinegar, sugar, onion, dill weed and cayenne. Add cucumber slices to sour cream and toss lightly. Chill at least 1 hour before serving. Sprinkle with cracked pepper.
Carrot Raisin Salad
1 lb. peeled shredded carrots
1 (15 oz.) can pineapple tidbits, drained well
1 c. mini marshmallows
3/4 c. raisins
2 c. sweetened whipped cream
Fold all ingredients together and chill before serving. Serves 6-8.
1 (15 oz.) can pineapple tidbits, drained well
1 c. mini marshmallows
3/4 c. raisins
2 c. sweetened whipped cream
Fold all ingredients together and chill before serving. Serves 6-8.
Creamy Coleslaw
1/2 c. sour cream
1 T. vinegar
1 t. season-all
1 1/2 t sugar
1/2 t. dry mustard
1/4 t. ginger
1/2 t. celery seed
dash white pepper
4 c. finely shredded cabbage
1 c. finely shredded carrots
1/4 c. finely chopped green pepper (in blender)
paprika
Combine sour cream with next seven ingredients. Refrigerate about 20 minutes, allowing seasonings to blend. Pour over cabbage, carrots and green pepper, toss lightly. Sprinkle paprika on top. Serves 4-6
1 T. vinegar
1 t. season-all
1 1/2 t sugar
1/2 t. dry mustard
1/4 t. ginger
1/2 t. celery seed
dash white pepper
4 c. finely shredded cabbage
1 c. finely shredded carrots
1/4 c. finely chopped green pepper (in blender)
paprika
Combine sour cream with next seven ingredients. Refrigerate about 20 minutes, allowing seasonings to blend. Pour over cabbage, carrots and green pepper, toss lightly. Sprinkle paprika on top. Serves 4-6
Layered Salad
1 medium head iceberg lettuce, sliced
1 lg. green pepper, chopped in blender
2 ribs celery, sliced
1 (10 oz) pkg. rozen peas, thawed uncooked
1 small onion sliced or 5 green onion chopped
6-8 hard boiled eggs, sliced
Dreamy Dressing
4 oz cheddar cheese, shredded
In large salad bowl, assemble the ingredients in order, topping with shredded cheese.
Dreamy Dressing
1/4 c. skim milk
1/4 c. lemon juice
1 1/2 c. cottage cheese
sugar or artificial sweetener to taste
1/2 t. tarragon
Put all ingredients into your blender. Cover and blend until smooth
1 lg. green pepper, chopped in blender
2 ribs celery, sliced
1 (10 oz) pkg. rozen peas, thawed uncooked
1 small onion sliced or 5 green onion chopped
6-8 hard boiled eggs, sliced
Dreamy Dressing
4 oz cheddar cheese, shredded
In large salad bowl, assemble the ingredients in order, topping with shredded cheese.
Dreamy Dressing
1/4 c. skim milk
1/4 c. lemon juice
1 1/2 c. cottage cheese
sugar or artificial sweetener to taste
1/2 t. tarragon
Put all ingredients into your blender. Cover and blend until smooth
Quick Fruit Salad
Tyra
1 prepared box instant lemon or banana pudding
add:
1 can drained fruit cocktail
1 prepared pkg dream whip
1 c. rice may be added to this salad to serve as main dish with ham or other meats
1 prepared box instant lemon or banana pudding
add:
1 can drained fruit cocktail
1 prepared pkg dream whip
1 c. rice may be added to this salad to serve as main dish with ham or other meats
Green Bean
4 cans green beans
2 cans cream mushrooms
1/2 t. oregano
mix and bake 350 for 20 minutes
2 c. fried onions on top. Oven 5 minutes
2 cans cream mushrooms
1/2 t. oregano
mix and bake 350 for 20 minutes
2 c. fried onions on top. Oven 5 minutes
Shrimp Salad
5 c. mold
1 c. tomato soup - heat till boil
3 small cream cheese
1 T. gelatin plain
1/4 c. water
3/4 c. celery
1/2 c. onion
2 cans shrimp
1 c. mayo
1 c. tomato soup - heat till boil
3 small cream cheese
1 T. gelatin plain
1/4 c. water
3/4 c. celery
1/2 c. onion
2 cans shrimp
1 c. mayo
Party Shrimp Salad
1 (3 oz) lemon jell-o
1 c. boiling water
1 c. evaporated milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimentos
1 T. grated onion
1 (5 oz) canned shrimp
1 t. Worcestershire sauce
1 t. prepared mustard
5 c. mold
serve with tomato wedges
1 c. boiling water
1 c. evaporated milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimentos
1 T. grated onion
1 (5 oz) canned shrimp
1 t. Worcestershire sauce
1 t. prepared mustard
5 c. mold
serve with tomato wedges
Christmas Salad
1 large cherry
1 large lime
Set with 3 c. water
Set and cut into 1/2 inch squares
Mix 1 large raspberry jell-o
2 c. pineapple juice
and Drained Pineapple
1 c. cold water
Let set until syrupy - Fold in squares, jell-o, drained pineapple.
2 c. whipped cream
Set
1 large lime
Set with 3 c. water
Set and cut into 1/2 inch squares
Mix 1 large raspberry jell-o
2 c. pineapple juice
and Drained Pineapple
1 c. cold water
Let set until syrupy - Fold in squares, jell-o, drained pineapple.
2 c. whipped cream
Set
Confetti Salad
1 (3 oz) orange
1 (3 oz) black raspberry
1 (3 oz) lemon
3 c. boiling water
1 1/2 c cold water
1 (8 3/4 oz) can crushed pineapple
1/2 c. sour cream
Prepare gelatin separately using 1 c. boiling water and 1/2 c. cold water each
(for lemon use 1/2 c. pineapple juice drained)
pour into 8 inch pans to set (orange and raspberry)
cut into 1/2 inch cubes
Fold 2 gelatins into lemon jello, plus pineapple and sour cream, set 1 1/2 qt. mold
1 (3 oz) black raspberry
1 (3 oz) lemon
3 c. boiling water
1 1/2 c cold water
1 (8 3/4 oz) can crushed pineapple
1/2 c. sour cream
Prepare gelatin separately using 1 c. boiling water and 1/2 c. cold water each
(for lemon use 1/2 c. pineapple juice drained)
pour into 8 inch pans to set (orange and raspberry)
cut into 1/2 inch cubes
Fold 2 gelatins into lemon jello, plus pineapple and sour cream, set 1 1/2 qt. mold
Strawberry Jell-o
2 (3 oz) strawberry jell-o
in 2 c. boiling water, add
2 (10 oz) frozen strawberries - stir till thawed
add 1 (13 1/2 oz) can crushed pineapple
2 large, sliced or chopped bananas
Pour half into pan and chill
spread with 1 c. sour cream
pour remaining gelatin mixture on top and set
in 2 c. boiling water, add
2 (10 oz) frozen strawberries - stir till thawed
add 1 (13 1/2 oz) can crushed pineapple
2 large, sliced or chopped bananas
Pour half into pan and chill
spread with 1 c. sour cream
pour remaining gelatin mixture on top and set
Cranberry Jell-o Salad
2 pkg. rasp jello
1 1/4 c. water (boiling)
1 can whole cranberry sauce
1 #2 can crushed pineapple and juice
2/3 c. cold water
1 c. chopped nuts
mix and set well
Mix and spread over jell-o
1 c. sour cream
1 (8 oz) cram cheese
1 1/4 c. water (boiling)
1 can whole cranberry sauce
1 #2 can crushed pineapple and juice
2/3 c. cold water
1 c. chopped nuts
mix and set well
Mix and spread over jell-o
1 c. sour cream
1 (8 oz) cram cheese
Mandarin Orange Salad
Partially set 1 pkg. orange jell-o using 2 c. liquid
add:
1 small can crushed pineapple
1 can mandarin oranges
Cook one package lemon jell-o pudding - use directions on box with one swhole egg.
when cool fold in one small package whipped cream (whipped)
Spread on set jell-o mixture and set until serving.
Double recipe will serve 10-12
add:
1 small can crushed pineapple
1 can mandarin oranges
Cook one package lemon jell-o pudding - use directions on box with one swhole egg.
when cool fold in one small package whipped cream (whipped)
Spread on set jell-o mixture and set until serving.
Double recipe will serve 10-12
Hawaiian Chicken Salad
2 1/2 c. cooked chicken - cut in pieces
1 no. 2 can pineapple chunks
1 c. celery cut in pieces
3 T. salad oil
2 T. lemon juice
1/4 t. salt
5 T. mayonnaise
1/4 c. shredded almonds
Combine chicken, pineapple and celery. Mix salad oil, lemon juice and salt. Marinate salad for 1 hour. Then add mayonnaise and mix well. Serve on lettuce - shredded almonds on top. Serves 6.
1 no. 2 can pineapple chunks
1 c. celery cut in pieces
3 T. salad oil
2 T. lemon juice
1/4 t. salt
5 T. mayonnaise
1/4 c. shredded almonds
Combine chicken, pineapple and celery. Mix salad oil, lemon juice and salt. Marinate salad for 1 hour. Then add mayonnaise and mix well. Serve on lettuce - shredded almonds on top. Serves 6.
Apple Crunch Salad
1/2 c peanut butter
1/4 c. salad oil
2 T. milk
1/4 t. ground red pepper
1/8 t. salt
1 green onion, minced
1/4 lb. bacon
1 small head lettuce
1/2 (10 oz) pkg. spinach
1 apple, cut into thin wedges
1 small cucumber, sliced
1/4 lb. cheddar cheese, diced
about 20 minutes before serving
1. In small bowl, with for, beat peanut butter, salad oil, milk pepper, salt and green onion until smooth; set aside.
2. Cut bacon into 1 inch pieces. In 10 inch skillet over medium heat, cook bacon until browned, stirring occasionally. Remove bacon to paper towel to drain.
3. Tear lettuce and spinach into bite-sized pieces. In each of 4 salad bowls, arrange some lettuce, spinach, apple, cucumber, cheese and bacon. Spoon dressing over salads. Makes 4 main dish servings. 650 calories per serving
1/4 c. salad oil
2 T. milk
1/4 t. ground red pepper
1/8 t. salt
1 green onion, minced
1/4 lb. bacon
1 small head lettuce
1/2 (10 oz) pkg. spinach
1 apple, cut into thin wedges
1 small cucumber, sliced
1/4 lb. cheddar cheese, diced
about 20 minutes before serving
1. In small bowl, with for, beat peanut butter, salad oil, milk pepper, salt and green onion until smooth; set aside.
2. Cut bacon into 1 inch pieces. In 10 inch skillet over medium heat, cook bacon until browned, stirring occasionally. Remove bacon to paper towel to drain.
3. Tear lettuce and spinach into bite-sized pieces. In each of 4 salad bowls, arrange some lettuce, spinach, apple, cucumber, cheese and bacon. Spoon dressing over salads. Makes 4 main dish servings. 650 calories per serving
Japanese Chicken Salad
2 T. salad oil
1/2 c. sliced almonds
2 T. sesame seeds
1 pkg. oriental noodles crushed (discard seasoning)
2 c. cooked, skinned chicken breasts (cut up)
4 c. finely shredded green cabbage
1/2 c. chopped green onion
dressing and salt
Place oil in a 10 inch frying pan over medium high heat. Stir fry noodles, nuts and seeds until lightly browned. Drain on paper towels.
Mix ingredients in salad bowl, add salt to taste, dressing and mix well.
Dressing:
Stir together 1/3 c. each of salad oil and rice vinegar, 5 t. sugar and 1/2 t. pepper. Mix well.
1/2 c. sliced almonds
2 T. sesame seeds
1 pkg. oriental noodles crushed (discard seasoning)
2 c. cooked, skinned chicken breasts (cut up)
4 c. finely shredded green cabbage
1/2 c. chopped green onion
dressing and salt
Place oil in a 10 inch frying pan over medium high heat. Stir fry noodles, nuts and seeds until lightly browned. Drain on paper towels.
Mix ingredients in salad bowl, add salt to taste, dressing and mix well.
Dressing:
Stir together 1/3 c. each of salad oil and rice vinegar, 5 t. sugar and 1/2 t. pepper. Mix well.
Tyra's Cheesecake
Preheat oven to 300.
Combine:
1/4 c. margarine soft
1 1/2 c. graham cracker crumbs
1/4 c. sugar
and pat firmly on bottoms of pan
Beat cream cheese until fluffy
3 (8 oz)
Add 1 Eagle milk
3 beaten eggs
1/4 c. lemon juice and cream well
bake 60 minutes or until cake springs back when touched
sour cream
Bake 5 minutes refrigerate
Combine:
1/4 c. margarine soft
1 1/2 c. graham cracker crumbs
1/4 c. sugar
and pat firmly on bottoms of pan
Beat cream cheese until fluffy
3 (8 oz)
Add 1 Eagle milk
3 beaten eggs
1/4 c. lemon juice and cream well
bake 60 minutes or until cake springs back when touched
sour cream
Bake 5 minutes refrigerate
Fumi Salad
Saute in 1 T. butter and 1 T. sesame oil
1 T. sesame seeds
8 T. slivered almonds
2 pkgs. oriental (Ramen) noodles
discard seasoning package for another use
When light brown drain on paper towels
Mix one head cabbage (or mix green and red cabbage),
6-8 green onions, chopped
add noodle mixture and dressing
Garnish with mandarin oranges
Dressing: 1/2 c. salad oil
6 T. rice vinegar
4 T. sugar
1 t. salt
1 t. pepper
1 T. sesame seeds
8 T. slivered almonds
2 pkgs. oriental (Ramen) noodles
discard seasoning package for another use
When light brown drain on paper towels
Mix one head cabbage (or mix green and red cabbage),
6-8 green onions, chopped
add noodle mixture and dressing
Garnish with mandarin oranges
Dressing: 1/2 c. salad oil
6 T. rice vinegar
4 T. sugar
1 t. salt
1 t. pepper
Thursday, March 27, 2008
7 up Pie Crust
2 c. flour
1 t. salt
2/3 c. shortening
Cover with air tight lid and shake vigorously for two minutes.
Add
6 T. 7-up
Shake two more minutes. Place in pie pans and bake 30 minutes at 350
1 t. salt
2/3 c. shortening
Cover with air tight lid and shake vigorously for two minutes.
Add
6 T. 7-up
Shake two more minutes. Place in pie pans and bake 30 minutes at 350
Easy No Fail Pie Crust
2 c. shortening
5 c. flour
1 t. salt
Either cut in with pastry blender or put in mixer for a few seconds
In a small bowl mix
1 egg
4 T. water
2 T. lemon juice
Add this mixture to flour mixture and roll into 5 balls. Then roll out in between two pieces of wax paper. Place in pie pans and trim to one inch larger than pan and make edges. Bake about 12 minutes at 400 degrees. Makes 5 nine inch pie crusts
5 c. flour
1 t. salt
Either cut in with pastry blender or put in mixer for a few seconds
In a small bowl mix
1 egg
4 T. water
2 T. lemon juice
Add this mixture to flour mixture and roll into 5 balls. Then roll out in between two pieces of wax paper. Place in pie pans and trim to one inch larger than pan and make edges. Bake about 12 minutes at 400 degrees. Makes 5 nine inch pie crusts
Cinnamon Thumbs
Mix
1 c. butter
2 c. flour
5 T. sugar
1 t. vanilla
Make into balls and roll in mixture of 1/4 t. cinnamon and 1/4 c. sugar. Place on cookies sheet and press with thumb print
Bake at 350 for 15-20 minutes
1 c. butter
2 c. flour
5 T. sugar
1 t. vanilla
Make into balls and roll in mixture of 1/4 t. cinnamon and 1/4 c. sugar. Place on cookies sheet and press with thumb print
Bake at 350 for 15-20 minutes
Coconut Oatmeal Crisps
Carol Anne
1 c. butter
1 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. salt
2 c. flour
1 c. coconut
2 c. oatmeal
Mix and shape into rolls - chill 4 hours. Cut in slices. Bake 400 for 8-10 minutes
1 c. butter
1 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. salt
2 c. flour
1 c. coconut
2 c. oatmeal
Mix and shape into rolls - chill 4 hours. Cut in slices. Bake 400 for 8-10 minutes
Betsey's Oatmeal Cookes
1 c. raisins boiled in 1 c. water for 20 minutes. When cool add 1 t. soda to 5 T above water
Add:
1 c. sugar
1 c. shortening
2 eggs
1 t. salt
1 t. cinnamon
1 t. nutmeg
2 c. flour
2 c. oatmeal
nuts
Add:
1 c. sugar
1 c. shortening
2 eggs
1 t. salt
1 t. cinnamon
1 t. nutmeg
2 c. flour
2 c. oatmeal
nuts
Dutch Spice
Cream:
1 c. butter
1 c. sugar
1 c. brown sugar
add
3 eggs
Sift
4 c. flour
1 t. soda
1 t. salt
3 t. cinnamon
1 t. ginger
1 t. cloves
1 t. allspice
2 t. vanilla
Refrigerate then slice - add nuts if desired. Bake 350 for 8-10 minutes
1 c. butter
1 c. sugar
1 c. brown sugar
add
3 eggs
Sift
4 c. flour
1 t. soda
1 t. salt
3 t. cinnamon
1 t. ginger
1 t. cloves
1 t. allspice
2 t. vanilla
Refrigerate then slice - add nuts if desired. Bake 350 for 8-10 minutes
Raisin Filled Cookies
1 c. shortening
2 eggs beaten
1 t. soda
1 t. vanilla
1 c. oatmeal
1 c. sugar
2 1/2 c. flour
1 t. salt
Filling:
2 c. raisins
1/2 c. sugar
1 T. flour
Drop 1 T. dough on cookie sheet and mash down flat with damp cloth. Then put 1 t. filling on it and 1 t. dough on top
Bake 15 minutes at 350
2 eggs beaten
1 t. soda
1 t. vanilla
1 c. oatmeal
1 c. sugar
2 1/2 c. flour
1 t. salt
Filling:
2 c. raisins
1/2 c. sugar
1 T. flour
Drop 1 T. dough on cookie sheet and mash down flat with damp cloth. Then put 1 t. filling on it and 1 t. dough on top
Bake 15 minutes at 350
Chocolate Drop Cookies
1 c. brown sugar
1/2 c. shortening
1 egg
1/2 c. sour milk
1 c. nuts
1 t. soda
1/4 t. baking powder
2 sq. chocolate
salt
1 1/2 c. flour
vanilla
1/2 c. shortening
1 egg
1/2 c. sour milk
1 c. nuts
1 t. soda
1/4 t. baking powder
2 sq. chocolate
salt
1 1/2 c. flour
vanilla
Brownies
1/2 c. shortening
1 c. sugar
2 eggs
2 sq. chocolate
2/3 c. flour
1/2 t. Baking powder
1 t. vanilla
1/4 c. milk
3/4 c. nuts
Icing
2 c. powdered sugar
1/4 c. butter
2 sq. chocolate
1 egg
nuts
1 c. sugar
2 eggs
2 sq. chocolate
2/3 c. flour
1/2 t. Baking powder
1 t. vanilla
1/4 c. milk
3/4 c. nuts
Icing
2 c. powdered sugar
1/4 c. butter
2 sq. chocolate
1 egg
nuts
Oatmeal Crispies
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 1/2 c. flour
1 t. soda
1 t. salt
3 c. oats
1 t. vanilla
Spices may be added. 1/2 t. nutmeg, 1 1/4 t. cinnamon, 1/8 t. cloves
Or dates or nuts or chocolate chips
Bake 350 for 12-15 minutes
1 c. white sugar
1 c. brown sugar
2 eggs
1 1/2 c. flour
1 t. soda
1 t. salt
3 c. oats
1 t. vanilla
Spices may be added. 1/2 t. nutmeg, 1 1/4 t. cinnamon, 1/8 t. cloves
Or dates or nuts or chocolate chips
Bake 350 for 12-15 minutes
Pecan Puffs
1 c. butter
1/2 c. powdered sugar
2 t. vanilla
1/4 t. salt
2 1/2 c. cake flour (or plain flour sifted several times)
1 c. pecans or walnuts
Mix carefully. Chill and roll into balls. Bake 325 for 15 minutes. Roll in powdered sugar while warm
1/2 c. powdered sugar
2 t. vanilla
1/4 t. salt
2 1/2 c. cake flour (or plain flour sifted several times)
1 c. pecans or walnuts
Mix carefully. Chill and roll into balls. Bake 325 for 15 minutes. Roll in powdered sugar while warm
Lemon Bar Cookies
Melba
1 c. butter
1/2 c. powdered sugar
dash salt
mix and press lightly into 9x13 pan. 350 for 15 minutes
Filling:
4 egg whites
1/2 c. flour
2 c. sugar
1/2 t. salt
4 T. lemon juice
Pour onto crust, Bake 350 for 25 minutes.
Cool and sprinkle with powdered sugar
1 c. butter
1/2 c. powdered sugar
dash salt
mix and press lightly into 9x13 pan. 350 for 15 minutes
Filling:
4 egg whites
1/2 c. flour
2 c. sugar
1/2 t. salt
4 T. lemon juice
Pour onto crust, Bake 350 for 25 minutes.
Cool and sprinkle with powdered sugar
Meringue Chocolate Chip Cookies
Preheat oven to 350
Beat4 egg whites until stiff
Add 1 1/2 c. sugar gradually
Blend in chocolate chips
Drop on greased cookie sheet
Put in oven and shut off heat
Leave cookies until cool
May add nuts if desired or butterscotch chips
Beat4 egg whites until stiff
Add 1 1/2 c. sugar gradually
Blend in chocolate chips
Drop on greased cookie sheet
Put in oven and shut off heat
Leave cookies until cool
May add nuts if desired or butterscotch chips
Tuesday, March 25, 2008
Spaghetti Sauce
1/2 lb bacon chopped
2 1/2 lbs. ground beef
2 c. finely chopped onions
1 c. finely chopped green pepper
6 garlic cloves, finely chopped
3 (2 lb 3 oz) cans Italian plum tomatoes
3 (6 oz) cans tomato paste
1 1/2 c. dry red wine (optional)
5 t. oregano
5 t. basil
1 1/2 c. water
1/2 c. chopped parsley (fresh)
2 t. thyme
1 bay leaf, crumbled
2 T. salt
freshly ground pepper
Fry bacon until crisp in a wide six quart sauce pot. Remove bacon and all except 2 T. of fat. Save both bacon and extra fat. Add ground beef, breaking it up with a spoon, and cook until brown, stirring occasionally. Stir in onion, green pepper and garlic and cook 10 minutes. Add more bacon fat if needed. Mash plum tomatoes with a spoon. Stir the tomatoes and tomato paste, bacon, one cup of wine (optional) 4 t. each of oregano and basil and all remaining ingredients into the sauce, bring to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally.
Taste after and hour of cooking and correct the seasoning, herbs vary and so do personal tastes. If you make the sauce early, cool and refrigerate it until an hour or two before dinner. Let it warm to room temperature before you reheat it. 10-15 minutes before serving, blend in one teaspoon each of oregano and basil and 1/2 cup wine, if you wish. Serve sauce in a tureen and let everyone ladle it out onto plates of spaghetti. Be sure to provide plenty of grated Parmesan cheese to sprinkle on top.
Part of the success of a sauce depends on what is underneath it. The spaghetti should be cooked al dente, just on the chewy side, which means boiling it 8-10 minutes - drained well and eaten while it is piping hot. Figure 3 lbs. of noodles for 12 people and cook it in plenty of rapidly boiling water. you will Need 2 enormous pots, the 10 qt size if you can get them. One handy trick when you're trying to get a lot of pasta into pots quickly is to float a spoonful of oil in the water. When you stir in the spaghetti the oil will help keep the strands from cooling - cooking in clumps and stop the water from boiling over. "Spaghetti" comes in many sizes, from fine vermicelli to wide linguine, but the thinner the the pasta the easier it is to twist around a fork.
2 1/2 lbs. ground beef
2 c. finely chopped onions
1 c. finely chopped green pepper
6 garlic cloves, finely chopped
3 (2 lb 3 oz) cans Italian plum tomatoes
3 (6 oz) cans tomato paste
1 1/2 c. dry red wine (optional)
5 t. oregano
5 t. basil
1 1/2 c. water
1/2 c. chopped parsley (fresh)
2 t. thyme
1 bay leaf, crumbled
2 T. salt
freshly ground pepper
Fry bacon until crisp in a wide six quart sauce pot. Remove bacon and all except 2 T. of fat. Save both bacon and extra fat. Add ground beef, breaking it up with a spoon, and cook until brown, stirring occasionally. Stir in onion, green pepper and garlic and cook 10 minutes. Add more bacon fat if needed. Mash plum tomatoes with a spoon. Stir the tomatoes and tomato paste, bacon, one cup of wine (optional) 4 t. each of oregano and basil and all remaining ingredients into the sauce, bring to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally.
Taste after and hour of cooking and correct the seasoning, herbs vary and so do personal tastes. If you make the sauce early, cool and refrigerate it until an hour or two before dinner. Let it warm to room temperature before you reheat it. 10-15 minutes before serving, blend in one teaspoon each of oregano and basil and 1/2 cup wine, if you wish. Serve sauce in a tureen and let everyone ladle it out onto plates of spaghetti. Be sure to provide plenty of grated Parmesan cheese to sprinkle on top.
Part of the success of a sauce depends on what is underneath it. The spaghetti should be cooked al dente, just on the chewy side, which means boiling it 8-10 minutes - drained well and eaten while it is piping hot. Figure 3 lbs. of noodles for 12 people and cook it in plenty of rapidly boiling water. you will Need 2 enormous pots, the 10 qt size if you can get them. One handy trick when you're trying to get a lot of pasta into pots quickly is to float a spoonful of oil in the water. When you stir in the spaghetti the oil will help keep the strands from cooling - cooking in clumps and stop the water from boiling over. "Spaghetti" comes in many sizes, from fine vermicelli to wide linguine, but the thinner the the pasta the easier it is to twist around a fork.
Meatless Spaghetti
6 minced garlic cloves
1 c. chopped celery
1 medium onion, chopped
2 T. cooking oil
6 small zucchini chopped
1 green pepper
1 can sliced ripe olives
4 beef boullion cubes
1 jar sliced mushrooms
1 can diced tomatoes
2 large cans tomato sauce
1 (6 oz) tomato paste
1 T. brown sugar
1 T. grape jelly
2 t. dried basil
2 t. dried oregano
2 t. dried parsley
1 t. salt
1/2 t. pepper
2 lbs. spaghetti
Serves 14
Saute onion, garlic, celery in oil - add zucchini, green pepper and olives - add remaining ingredients and simmer one hour
1 c. chopped celery
1 medium onion, chopped
2 T. cooking oil
6 small zucchini chopped
1 green pepper
1 can sliced ripe olives
4 beef boullion cubes
1 jar sliced mushrooms
1 can diced tomatoes
2 large cans tomato sauce
1 (6 oz) tomato paste
1 T. brown sugar
1 T. grape jelly
2 t. dried basil
2 t. dried oregano
2 t. dried parsley
1 t. salt
1/2 t. pepper
2 lbs. spaghetti
Serves 14
Saute onion, garlic, celery in oil - add zucchini, green pepper and olives - add remaining ingredients and simmer one hour
Minestrone Soup
1 lb. ground beef
1 onion
4 carrots grated or sliced
1 can beef consume
1 t. oregano
1 qt. tomatoes
1 1/2 qts. water
1/2 t. basil
Cook for 2 hours
Add: 1 can green beans, 1 can kidney beans
1 cup small macaroni
Cook for 3o minutes
1 onion
4 carrots grated or sliced
1 can beef consume
1 t. oregano
1 qt. tomatoes
1 1/2 qts. water
1/2 t. basil
Cook for 2 hours
Add: 1 can green beans, 1 can kidney beans
1 cup small macaroni
Cook for 3o minutes
Lasagne
2 lbs. lean ground beef
1 or 2 cans stewed tomatoes (1 qt if bottled)
about 4 c. tomato sauce (not paste)
2 T. basil
1 t. salt
1 onion diced
3 c. grated mozzarella cheese
1 (8 oz) carton of ricotta cheese
Parmesan cheese sot sprinkle on top
about 9-12 extra wide lasagna noodles
Brown ground beef and drain. Add tomatoes, spices, tomato sauce. Saute onion in small amount of olive oil, add to sauce. Simmer 1-2 hours on low heat. Cook noodles till barely tender in salted boiling water about 7-10 minutes. Drain.
In 9x13 pan, place layer of noodles, then sauce, then ricotta (ricotta is easy to put on with a decorator bag, you do not need to use a tip), layer of noodles, sauce, mozzarella, third layer of noodles, sauce and more mozzarella cheese. Sprinkle with parmesan cheese.
Bake 350 for 30-40 minutes
1 or 2 cans stewed tomatoes (1 qt if bottled)
about 4 c. tomato sauce (not paste)
2 T. basil
1 t. salt
1 onion diced
3 c. grated mozzarella cheese
1 (8 oz) carton of ricotta cheese
Parmesan cheese sot sprinkle on top
about 9-12 extra wide lasagna noodles
Brown ground beef and drain. Add tomatoes, spices, tomato sauce. Saute onion in small amount of olive oil, add to sauce. Simmer 1-2 hours on low heat. Cook noodles till barely tender in salted boiling water about 7-10 minutes. Drain.
In 9x13 pan, place layer of noodles, then sauce, then ricotta (ricotta is easy to put on with a decorator bag, you do not need to use a tip), layer of noodles, sauce, mozzarella, third layer of noodles, sauce and more mozzarella cheese. Sprinkle with parmesan cheese.
Bake 350 for 30-40 minutes
Dijon Pot Roast and Vegetables
1 (3 lb) boned chuck roast
3 medium onion (cut into 2 inch edges)
1 1/2 lb. carrots cut into inch pieces
2 bay leaves (I omitted these)
1/2 c. beef broth
1/4 c. Dijon mustard
3 T. red wine vinegar
1 T. Worcestershire sauce
1 1/2 t. dried thyme
1 1/2 t. dried parsley
3/4 t. coarsely ground pepper
1/2 t. salt
3 cloves crushed garlic
Place roast in a 5 qt. slow cooker; (browned) add onion, carrots. Pour above ingredients over meat and cover and cook for 8 hours on low heat setting. Remove meat and vegetables to make gravy (3 1/2 T. all purpose flour and 3 T. water)
Serve over cooked wide egg noodles
3 medium onion (cut into 2 inch edges)
1 1/2 lb. carrots cut into inch pieces
2 bay leaves (I omitted these)
1/2 c. beef broth
1/4 c. Dijon mustard
3 T. red wine vinegar
1 T. Worcestershire sauce
1 1/2 t. dried thyme
1 1/2 t. dried parsley
3/4 t. coarsely ground pepper
1/2 t. salt
3 cloves crushed garlic
Place roast in a 5 qt. slow cooker; (browned) add onion, carrots. Pour above ingredients over meat and cover and cook for 8 hours on low heat setting. Remove meat and vegetables to make gravy (3 1/2 T. all purpose flour and 3 T. water)
Serve over cooked wide egg noodles
Mayo - Onion Crisps
Afton M.
1 c. mayonnaise
1 T. ground onion
Let set overnight
Spread on bread cut outs
Sprinkle with Parmesan Cheese
Bake until brown 375
1 c. mayonnaise
1 T. ground onion
Let set overnight
Spread on bread cut outs
Sprinkle with Parmesan Cheese
Bake until brown 375
Meatballs in Buttermilk
1 lb. hamburger
1/2 c. bread crumbs
1/4 c. chopped onions
1/2 c. whole milk
1 t. salt
1/8 t. pepper
3 T. butter
Cimbine ingredient except butter and shape into balls. Brown in butter. Remove from skillet. Keep warm. Pour off grease.
Sauce
1/4 c. butter
1/4 c. flour
2 1/4 c. buttermilk
1/4 t. salt
2 T. sugar
1 1/2 t. dry mustard
1 egg beaten
1/8 t. pepper
Combine ingredients to make gravy. When thick, add meatballs and simmer until flavors are blended
1/2 c. bread crumbs
1/4 c. chopped onions
1/2 c. whole milk
1 t. salt
1/8 t. pepper
3 T. butter
Cimbine ingredient except butter and shape into balls. Brown in butter. Remove from skillet. Keep warm. Pour off grease.
Sauce
1/4 c. butter
1/4 c. flour
2 1/4 c. buttermilk
1/4 t. salt
2 T. sugar
1 1/2 t. dry mustard
1 egg beaten
1/8 t. pepper
Combine ingredients to make gravy. When thick, add meatballs and simmer until flavors are blended
Baked Halibut
Place in shallow buttered baking dish
Baked Halibut (4)
Sprinkle salt and pepper
mix
3/4 c. sour cream
1/4 c. bread crumbs
1/4 t. garlic salt
1 1/2 t. chopped chives
Spread over halibut
Sprinkle
1/3 c. Parmesan cheese
paprika
Bake 400 degrees for 15 to 20 minutes
Baked Halibut (4)
Sprinkle salt and pepper
mix
3/4 c. sour cream
1/4 c. bread crumbs
1/4 t. garlic salt
1 1/2 t. chopped chives
Spread over halibut
Sprinkle
1/3 c. Parmesan cheese
paprika
Bake 400 degrees for 15 to 20 minutes
Chicken Tetrazini
Annie Banana
Boil 1 whole fryer, seasoned with salt, pepper and onion. Cool and debone.
Break and cook until tender 8 oz. spaghetti noodles.
Stir together:
Spaghetti noodles
2 c. cubed chicken
1 small onion, chopped
1/4 c. pimento
1/4 c. green pepper, chopped
Mix together:
1 c. water
2 cans cream of mushroom soup
1 1/4 c. cheddar cheese, grated
Mix into noodle mixture. Pour into 9x13 pan. Sprinkle 1/2 c. grated cheese over top.
Bake at 350 for 45 minutes.
Boil 1 whole fryer, seasoned with salt, pepper and onion. Cool and debone.
Break and cook until tender 8 oz. spaghetti noodles.
Stir together:
Spaghetti noodles
2 c. cubed chicken
1 small onion, chopped
1/4 c. pimento
1/4 c. green pepper, chopped
Mix together:
1 c. water
2 cans cream of mushroom soup
1 1/4 c. cheddar cheese, grated
Mix into noodle mixture. Pour into 9x13 pan. Sprinkle 1/2 c. grated cheese over top.
Bake at 350 for 45 minutes.
Oriental Pork Chops
6-8 large pork chops (or pork tenderloin sliced)
Brown chops
Saute 20 large sliced mushrooms in 1/4 c. butter and 3 T. olive oil
Add one cup liquid
1/2 c. Kikkoman Teriyaki Baste and glaze sauce
1 c. or one can (prepared) white sauce
Layer chops with mushroom mixture in casserole. Bake at 350 for 1 1/2 hours.
Brown chops
Saute 20 large sliced mushrooms in 1/4 c. butter and 3 T. olive oil
Add one cup liquid
1/2 c. Kikkoman Teriyaki Baste and glaze sauce
1 c. or one can (prepared) white sauce
Layer chops with mushroom mixture in casserole. Bake at 350 for 1 1/2 hours.
Sauce for Ribs
2 lbs. ribs
2 T. oil
2 T. vinegar
2 T. brown sugar
1 c. catsup
1 chopped (finely) onion
1/4 c. lemon juice
1 T. Worchestershire Sauce
1/2 c. water
Bake 350 for 1 hour
2 T. oil
2 T. vinegar
2 T. brown sugar
1 c. catsup
1 chopped (finely) onion
1/4 c. lemon juice
1 T. Worchestershire Sauce
1/2 c. water
Bake 350 for 1 hour
Creamy Sauce Mix
In mixing bowl, thoroughly stir together
1 1/3 c. non fat dry milk powder
3/4 c. flour
1 t. salt
With pastry blender cut in 1/2 c. butter or margarine till mixture resembles small peas. Refrigerate in tightly covered container
To make 1 c. medium white sauce:
In sauce pan, throughly combine 1/2 c. of the mix and 1 cup cold water. cook and stir over medium heat till thick and bubbly. (use wire ship to prevent lumps.) Shredded cheese may be added.
1 1/3 c. non fat dry milk powder
3/4 c. flour
1 t. salt
With pastry blender cut in 1/2 c. butter or margarine till mixture resembles small peas. Refrigerate in tightly covered container
To make 1 c. medium white sauce:
In sauce pan, throughly combine 1/2 c. of the mix and 1 cup cold water. cook and stir over medium heat till thick and bubbly. (use wire ship to prevent lumps.) Shredded cheese may be added.
Chili-Stuffed Potatoes
4 medium potatoes
1/2 lb. ground beef
1 can (17 oz) Del Monte Whole Kernel Golden Sweet Corn, drained
1 can (14 1/2 oz) Del Monte Original Style Stewed Tomatoes
1/2 c. tomato ketchup
1/2 c. chopped green pepper
1 T. chili powder
Optional garnishes: sour cream, grated cheese, and green onion
Microwave potatoes. In a large skillet brown meat; drain. Stir in corn, tomatoes, ketchup, pepper and chili. cover and simmer 10 minutes. Split potatoes; Spoon 1 c. meat mixture over each potato. Garnish if desired. Serves 4. Prep time 9 minutes. Cooking time 16 minutes.
1/2 lb. ground beef
1 can (17 oz) Del Monte Whole Kernel Golden Sweet Corn, drained
1 can (14 1/2 oz) Del Monte Original Style Stewed Tomatoes
1/2 c. tomato ketchup
1/2 c. chopped green pepper
1 T. chili powder
Optional garnishes: sour cream, grated cheese, and green onion
Microwave potatoes. In a large skillet brown meat; drain. Stir in corn, tomatoes, ketchup, pepper and chili. cover and simmer 10 minutes. Split potatoes; Spoon 1 c. meat mixture over each potato. Garnish if desired. Serves 4. Prep time 9 minutes. Cooking time 16 minutes.
Basic White Sauce
Heat and stir - that is all there is to it
1,2 or3 WHITE SAUCE BUTTER-BALLS
1 c. cold milk
To make thin white sauce: In a small saucepan, combine 1 WHITE SAUCE BUTTER-BALL and milk. Use wire whisk to crush butter-ball. Stir constantly over medium heat until mixture is smooth and slightly thickened. To make medium white sauce: Prepare as above using 2 WHITE SAUCE BUTTER BALLS. To make thick white sauce: Prepare as above using 3 WHITE SAUCE BUTTER-BALLS. Makes about 1 cup.
Variations:
A la King Sauce: Saute 2 tablespoons finely chopped green pepper in 2 teaspoons butter or margarine. Add sauteed green pepper and 2 tablespoons chopped, canned pimento to medium white sauce.
Creamy Rich Sauce: Substitute heavy cream for half of the milk in medium white sauce.
Onion Sauce: Saute 1 thinly sliced large onion in 2 tablespoons melted butter or margarine. Add to medium white sauce.
Curry Sauce: add 1 teaspoon curry powder to medium white sauce
Herb Sauce: Add 1 teaspoon crushed dried parsley and 1 1/2 teaspoons crushed dried dill weed to medium white sauce.
Cheese Sauce: add 1 c. shredded Cheddar cheese to medium white sauce. Stir until cheese melts; do not boil.
1,2 or3 WHITE SAUCE BUTTER-BALLS
1 c. cold milk
To make thin white sauce: In a small saucepan, combine 1 WHITE SAUCE BUTTER-BALL and milk. Use wire whisk to crush butter-ball. Stir constantly over medium heat until mixture is smooth and slightly thickened. To make medium white sauce: Prepare as above using 2 WHITE SAUCE BUTTER BALLS. To make thick white sauce: Prepare as above using 3 WHITE SAUCE BUTTER-BALLS. Makes about 1 cup.
Variations:
A la King Sauce: Saute 2 tablespoons finely chopped green pepper in 2 teaspoons butter or margarine. Add sauteed green pepper and 2 tablespoons chopped, canned pimento to medium white sauce.
Creamy Rich Sauce: Substitute heavy cream for half of the milk in medium white sauce.
Onion Sauce: Saute 1 thinly sliced large onion in 2 tablespoons melted butter or margarine. Add to medium white sauce.
Curry Sauce: add 1 teaspoon curry powder to medium white sauce
Herb Sauce: Add 1 teaspoon crushed dried parsley and 1 1/2 teaspoons crushed dried dill weed to medium white sauce.
Cheese Sauce: add 1 c. shredded Cheddar cheese to medium white sauce. Stir until cheese melts; do not boil.
White Sauce Butter Balls
White sauce make from these butter-balls is smooth and delicious
2 c. all-purpose flour
2 T. salt
1/2 t. t. ground white pepper
2 c. butter or margarine, softened
Line 2 baking sheets with waxed paper; set aside. In a sifter, combine flour, salt and white pepper. Sift into a large bowl. Use an electric mixer to cream in butter or margarine until smooth. Drop by heaping tablespoons onto prepared baking sheets. Place in freezer until butter-balls are frozen. Remove frozin balls from baking sheets. Place in a firm freezer container with a tight fitting lid or in 1 or 2 heavy-duty plastic bags. Label container or plastic bags with date and contents. Return to freezer. Use within 6 months. Makes about 28 WHITE SAUCE BUTTER BALLS.
To use these go here
2 c. all-purpose flour
2 T. salt
1/2 t. t. ground white pepper
2 c. butter or margarine, softened
Line 2 baking sheets with waxed paper; set aside. In a sifter, combine flour, salt and white pepper. Sift into a large bowl. Use an electric mixer to cream in butter or margarine until smooth. Drop by heaping tablespoons onto prepared baking sheets. Place in freezer until butter-balls are frozen. Remove frozin balls from baking sheets. Place in a firm freezer container with a tight fitting lid or in 1 or 2 heavy-duty plastic bags. Label container or plastic bags with date and contents. Return to freezer. Use within 6 months. Makes about 28 WHITE SAUCE BUTTER BALLS.
To use these go here
White Sauce Mix
White Sauce makes meats and vegetables into meals fit for a king.
2 c. instant nonfat dry milk, or 1 1/2 c. regualr nonfat dry milk
1 c. all-purpose flour
2 t. salt
1 c. butter or margarine
In a large bowl, combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter o margarine until mixture resembles fin crumb. put in a large airtight container. Label. Store in refrigerator. Use within 2 months. Makes 1 quart of WHITE SAUCE MIX, enough for about 8 cups Basic White Sauce
Additional (handwritten) added notes
1/2 c. mix
1 c. water
pepper, herbs and spices
1/2 - 1 c. cheese
2 c. instant nonfat dry milk, or 1 1/2 c. regualr nonfat dry milk
1 c. all-purpose flour
2 t. salt
1 c. butter or margarine
In a large bowl, combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter o margarine until mixture resembles fin crumb. put in a large airtight container. Label. Store in refrigerator. Use within 2 months. Makes 1 quart of WHITE SAUCE MIX, enough for about 8 cups Basic White Sauce
Additional (handwritten) added notes
1/2 c. mix
1 c. water
pepper, herbs and spices
1/2 - 1 c. cheese
Basic White Sauce
This makes a medium thick white sauce. For a thicker sauce, increase butter or margarine and flour by 1Tablespoon each. For a thinner sauce, decrease butter or margarine and flour by 1 Tablespoon each
2 T. butter or margarine
2 T. all-purpose flour
1 c. milk, chicken broth, beef broth or a combination
salt and pepper to taste
In a small saucepan, melt butter or margarine over low heat. Stir in flour until blended. Cook, stirring constantly, about 1 minute. Slowly add milk or broth, stirring with a whisk until smooth. Continue to cook and stir until bubbly and thickened. Season with salt and pepper. Makes 1 cup.
Variations
Veloute Sauce: Use chicken broth or fish stock for the liquid
Mornay Sauce: Use 1/2 c. chicken broth and 1/2 c. milk for the liquid. After sauce has thickened, add 2 Tablespoons shredded Swiss cheese and 2 T. grated Parmesan cheese; stir until cheese is melted
Cheese Sauce: Use milk for the liquid; add 1/2 t. dry mustard with the flour. After sauce has thickened, add 1/2 to 1 cup shredded Cheddar, Swiss or Monterey Jack (2-4 oz). Stir until cheese is melted
Tomato Juice - Sauce
Serving Suggestions
Basic White Sauce: Use for creaming vegetables and fish and as a binder for casseroles and crepe filings. Use as a base for soups and many other sauces
Veloute sauce: Serve as an accompaniment to chicken, veal, fish and vegetables.
Mornay Sauce: Serve as an accompaniment for fish, eggs and vegetables.
Cheese Sauce: Serve as an accompaniment to vegetables and egg dishes.
2 T. butter or margarine
2 T. all-purpose flour
1 c. milk, chicken broth, beef broth or a combination
salt and pepper to taste
In a small saucepan, melt butter or margarine over low heat. Stir in flour until blended. Cook, stirring constantly, about 1 minute. Slowly add milk or broth, stirring with a whisk until smooth. Continue to cook and stir until bubbly and thickened. Season with salt and pepper. Makes 1 cup.
Variations
Veloute Sauce: Use chicken broth or fish stock for the liquid
Mornay Sauce: Use 1/2 c. chicken broth and 1/2 c. milk for the liquid. After sauce has thickened, add 2 Tablespoons shredded Swiss cheese and 2 T. grated Parmesan cheese; stir until cheese is melted
Cheese Sauce: Use milk for the liquid; add 1/2 t. dry mustard with the flour. After sauce has thickened, add 1/2 to 1 cup shredded Cheddar, Swiss or Monterey Jack (2-4 oz). Stir until cheese is melted
Tomato Juice - Sauce
Serving Suggestions
Basic White Sauce: Use for creaming vegetables and fish and as a binder for casseroles and crepe filings. Use as a base for soups and many other sauces
Veloute sauce: Serve as an accompaniment to chicken, veal, fish and vegetables.
Mornay Sauce: Serve as an accompaniment for fish, eggs and vegetables.
Cheese Sauce: Serve as an accompaniment to vegetables and egg dishes.
Monday, March 24, 2008
Caramel Filled Chocolate Cake
1 Swiss chocolate cake mix (Duncan Hines)
Mix according to directions and pour into 9x13 greased and floured pan. Bake 20 minutes. Melt 1 package of Kraft caramels with
2/3 c. evaporated milk and 1 cube butter
Cool and add:
1 c. nut meats
1 c. chocolate chips
Pour over baked 1/2 cake
Pour the rest of batter over filling and bake 30 minutes more. Cool and serve with whipped cream.
Mix according to directions and pour into 9x13 greased and floured pan. Bake 20 minutes. Melt 1 package of Kraft caramels with
2/3 c. evaporated milk and 1 cube butter
Cool and add:
1 c. nut meats
1 c. chocolate chips
Pour over baked 1/2 cake
Pour the rest of batter over filling and bake 30 minutes more. Cool and serve with whipped cream.
Super Moist Chocolate Brownies
Ingredients:
2 c. sifted flour
2 c. sugar
1 c. margarine or butter
3 T. cocoa
1 c. water
2 eggs
1/2 c. buttermilk (or sour milk)
1 t. baking soda
1 t. vanilla
Combine flour and sugar
In saucepan melt two sticks margarine then add cocoa and water. Bring to a boil. Add this mixture to the flour and sugar and blend.
In separate bowl add 2 beaten eggs, buttermilk, baking soda, and vanilla. Mix well. Pour into flour mixture and blend.
Pour into floured and greased 12x15 inch pan. Bake at 350.
for about 30 minutes.
Note: put icing on cake while cake is hot and icing is warm
ICING
1/2 c. margarine or buter
3 T cocoa
6 T canned evaporated milk
1 box (about 4 cups) sifted powdered sugar
In sauce pan, melt a stick of margarine. Stir in cocoa. Then add 6 T. canned milk. Blend. Remove from heat. Add box of shifted powdered sugar. Mix well, add 1 c. chopped nuts
Pour on hot cake.
let cool for 2 hours
From Clarice Bergquist
2 c. sifted flour
2 c. sugar
1 c. margarine or butter
3 T. cocoa
1 c. water
2 eggs
1/2 c. buttermilk (or sour milk)
1 t. baking soda
1 t. vanilla
Combine flour and sugar
In saucepan melt two sticks margarine then add cocoa and water. Bring to a boil. Add this mixture to the flour and sugar and blend.
In separate bowl add 2 beaten eggs, buttermilk, baking soda, and vanilla. Mix well. Pour into flour mixture and blend.
Pour into floured and greased 12x15 inch pan. Bake at 350.
for about 30 minutes.
Note: put icing on cake while cake is hot and icing is warm
ICING
1/2 c. margarine or buter
3 T cocoa
6 T canned evaporated milk
1 box (about 4 cups) sifted powdered sugar
In sauce pan, melt a stick of margarine. Stir in cocoa. Then add 6 T. canned milk. Blend. Remove from heat. Add box of shifted powdered sugar. Mix well, add 1 c. chopped nuts
Pour on hot cake.
let cool for 2 hours
From Clarice Bergquist
Blender Pancakes
3/4 c. wheat kernels
1 1/2 c. buttermilk
2 heaping T. fresh ground cornmeal
1 T. brown sugar
2 eggs
1/4 c. butter, cut in small pieces
1/2 t. baking soda
1 T. baking powder
Preheat the griddle to pancake setting
Put the buttermilk and whole wheat kernels in the Liquefier/Blender and liquefy for 3 minutes. Add the cornmeal, brown sugar, eggs, and butter. Liquefy for and additional30 seconds. Add soda and baking powder. Using the PULSING setting, liquefy for 3 seconds.
1 1/2 c. buttermilk
2 heaping T. fresh ground cornmeal
1 T. brown sugar
2 eggs
1/4 c. butter, cut in small pieces
1/2 t. baking soda
1 T. baking powder
Preheat the griddle to pancake setting
Put the buttermilk and whole wheat kernels in the Liquefier/Blender and liquefy for 3 minutes. Add the cornmeal, brown sugar, eggs, and butter. Liquefy for and additional30 seconds. Add soda and baking powder. Using the PULSING setting, liquefy for 3 seconds.
Cranberry Relish
4 c. raw cranberries
2 c. sugar
1 large orange, sectioned
In blender, combine cranberries and orange sections, blend well. Add sugar and pulse until mixed thoroughly. Cover and let stand at room temperature about 1 hour before serving.
2 c. sugar
1 large orange, sectioned
In blender, combine cranberries and orange sections, blend well. Add sugar and pulse until mixed thoroughly. Cover and let stand at room temperature about 1 hour before serving.
Blender Cheese Cake
1 2/3 c. graham cracker crumbs
1/2 c. melted margarine
1/2 c. boi8ling water
1 small package lemon jell-o
2 T. lemon juice
2 c. cottage cheese
1 9 oz. cool whip
Grate cracker crumbs into pie plate, add margarine, mix well with fork and press into the bottom; set aside.
In blender, pour boiling water and jell-o, blend on low until jell-o is dissolved. Add lemon juice and 1 c. cottage cheese, blend on high. Add remaining cottage cheese and blend until smooth. Pour into bowl, add cool whip and mix until smooth.
Pour over graham cracker crust and chill until set. (Ready to serve within minutes.) Serve as is or garnish with pie filling.
1/2 c. melted margarine
1/2 c. boi8ling water
1 small package lemon jell-o
2 T. lemon juice
2 c. cottage cheese
1 9 oz. cool whip
Grate cracker crumbs into pie plate, add margarine, mix well with fork and press into the bottom; set aside.
In blender, pour boiling water and jell-o, blend on low until jell-o is dissolved. Add lemon juice and 1 c. cottage cheese, blend on high. Add remaining cottage cheese and blend until smooth. Pour into bowl, add cool whip and mix until smooth.
Pour over graham cracker crust and chill until set. (Ready to serve within minutes.) Serve as is or garnish with pie filling.
Fresh Applesauce
1/4 c. liquid (fruit juice or water)
4 apples, cut in eighths, peel if desired
1/4 c. sugar
dash cinnamon to taste
in blender put liquid and 4-5 pieces of apple. cover and process until smooth on I speed, increase speed to II. Remove feeder cap and add remaining apples a few at a time. Add sugar and cinnamon
Makes about 2 cups
4 apples, cut in eighths, peel if desired
1/4 c. sugar
dash cinnamon to taste
in blender put liquid and 4-5 pieces of apple. cover and process until smooth on I speed, increase speed to II. Remove feeder cap and add remaining apples a few at a time. Add sugar and cinnamon
Makes about 2 cups
Quiche Lorraine
4 eggs
1 1/2 c. light cream or undiluted evaporated milk
1 T. flour
1/2 t. salt
1/2 t pepper
1/2 t. nutmeg
1 medium onion, cut in eighths
1 1/2 c. swiss cheese, cubed
1 lb. pork sausage, crisply fried and crumbled or 3/4 lb. sliced bacon crisply then fried or crumbled
1 9" unbaked pie shell
Preheat oven to 375. In blender put eggs, light cream or evaporated milk, flour, salt, pepper and nutmeg. Cover abd blend well. Stop blender and add onion pieces and swiss cheese cubes. Cover and pulse 3-4 times. Sprinkle bacon or sausage into the bottom of a pie shell. Pour egg mixture on top and bake for 30-45 minutes or until knife inserted into center comes out clean.
1 1/2 c. light cream or undiluted evaporated milk
1 T. flour
1/2 t. salt
1/2 t pepper
1/2 t. nutmeg
1 medium onion, cut in eighths
1 1/2 c. swiss cheese, cubed
1 lb. pork sausage, crisply fried and crumbled or 3/4 lb. sliced bacon crisply then fried or crumbled
1 9" unbaked pie shell
Preheat oven to 375. In blender put eggs, light cream or evaporated milk, flour, salt, pepper and nutmeg. Cover abd blend well. Stop blender and add onion pieces and swiss cheese cubes. Cover and pulse 3-4 times. Sprinkle bacon or sausage into the bottom of a pie shell. Pour egg mixture on top and bake for 30-45 minutes or until knife inserted into center comes out clean.
Cheese Blintzes
10 prepared basic crepes
2 c. ricotta cheese or dry cottage cheese
1 (3 oz.) pkg. cream cheese (softened to room temperature)
2 T. sugar
1 egg yolk
1/2 t. vanilla
With wire whips cream all ingredients until smooth. Cover and refrigerate until ready to use. Place 3 T. filling in center of each crepe and roll. Place on serving dish. Sprinkle with powder sugar. Serve hot.
2 c. ricotta cheese or dry cottage cheese
1 (3 oz.) pkg. cream cheese (softened to room temperature)
2 T. sugar
1 egg yolk
1/2 t. vanilla
With wire whips cream all ingredients until smooth. Cover and refrigerate until ready to use. Place 3 T. filling in center of each crepe and roll. Place on serving dish. Sprinkle with powder sugar. Serve hot.
Basic Crepes
3 eggs
1 1/2 c. milk
1/2 t. salt
1 T. melted butter
1 C. flour
(blend and refrigerate 1 hr. before using)
Put ingredients into blender container. Cover and process until smooth. Heat a small fry pan, brush with putter and add 3-4 T. batter. Tip and roll the pan if necessary in order to spread evenly. Brown lightly on both sides.
1 1/2 c. milk
1/2 t. salt
1 T. melted butter
1 C. flour
(blend and refrigerate 1 hr. before using)
Put ingredients into blender container. Cover and process until smooth. Heat a small fry pan, brush with putter and add 3-4 T. batter. Tip and roll the pan if necessary in order to spread evenly. Brown lightly on both sides.
Aztec Chocolate Mousse
5 egg whites
14 oz whipping cream
8 oz. chocolate sauce
Whip egg whites, transfer to serving bowl. Whip cream. Fold in chocolate sauce to whipped cream mixture and gently fold in egg whites.
14 oz whipping cream
8 oz. chocolate sauce
Whip egg whites, transfer to serving bowl. Whip cream. Fold in chocolate sauce to whipped cream mixture and gently fold in egg whites.
Tuesday, March 11, 2008
Favorite Rolls
Dissolve 1 T. yeast and 1 T. sugar in water
Scald 1 c. milk and add 1/2 c. butter or margarine
let cool.
in mixer or by hand combine:
3 eggs well beaten
1/2 c. sugar
3/4 t. salt
yeast and milk mixture
Mix thoroughly and add:
3 1/2 to 4 cups flour
Mix, cover, put in refrigerator overnight.
In the morning put dough on well floured board. Roll and spread with soft margarine. Repeat this 3 x. Then divide dough in three parts. Roll each part into a circle and cut into 12 pie shapes. Roll each piece from the large end to the small. Brush with butter. Let rise 3-4 hours. Bake at 375 about 15 minutes.
Scald 1 c. milk and add 1/2 c. butter or margarine
let cool.
in mixer or by hand combine:
3 eggs well beaten
1/2 c. sugar
3/4 t. salt
yeast and milk mixture
Mix thoroughly and add:
3 1/2 to 4 cups flour
Mix, cover, put in refrigerator overnight.
In the morning put dough on well floured board. Roll and spread with soft margarine. Repeat this 3 x. Then divide dough in three parts. Roll each part into a circle and cut into 12 pie shapes. Roll each piece from the large end to the small. Brush with butter. Let rise 3-4 hours. Bake at 375 about 15 minutes.
Dinner Rolls
In mixer bowl add:
2 c. warm water
1/3 c. sugar
1/3 c. shortening (butter, margarine or veg. shortening)
2 1/2 t. salt
2/3 c. nonfat dry milk
1 egg
2 c. flour
mix on speed 1 until smooth. Add:
2 T. yeast
Mix on speed 1 until blended. Add:
3-4 c. flour (a little at a time until dough pulls away from sides)
Turn to speed 2 and knead for 4-5 minutes. Let rise until triple in size and shpae into rolls. place on greased baking sheet. Brush with melted butter or egg white wash.
Let rise for about 1 - 1 1/2 hours.
Bake at 400 degrees for 20 minutes
2 c. warm water
1/3 c. sugar
1/3 c. shortening (butter, margarine or veg. shortening)
2 1/2 t. salt
2/3 c. nonfat dry milk
1 egg
2 c. flour
mix on speed 1 until smooth. Add:
2 T. yeast
Mix on speed 1 until blended. Add:
3-4 c. flour (a little at a time until dough pulls away from sides)
Turn to speed 2 and knead for 4-5 minutes. Let rise until triple in size and shpae into rolls. place on greased baking sheet. Brush with melted butter or egg white wash.
Let rise for about 1 - 1 1/2 hours.
Bake at 400 degrees for 20 minutes
Fabulous Make Ahead Rolls
Rich Swedish Cream Dough
Made from a rich, most agreeable dough - you can make up to four days in advance; it handles best when thoroughly chilled
1 envelope active dry yeast
1/4 c. warm 115 degree water
1 c heavy cream
1/4 c. evaporated milk
3 egg yolks
3 1/3 c. flour
1/4 c. sugar
1 t. salt
butter or margarine at room temperature
In small mixing bowl dissolve yeast in warm water; add cream, milk and egg yolks and beat together; set aside. In large bowl stir together flour, sugar and salt. Cut in 1/2 c. butter with pastry blinder or 2 knives until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisten. Spread light film of butter on dough to prevent drying, cover bowl with plastic wrap and refrigerate over night or up to 4 days. Shape and bake as directed in following recipes.
Made from a rich, most agreeable dough - you can make up to four days in advance; it handles best when thoroughly chilled
1 envelope active dry yeast
1/4 c. warm 115 degree water
1 c heavy cream
1/4 c. evaporated milk
3 egg yolks
3 1/3 c. flour
1/4 c. sugar
1 t. salt
butter or margarine at room temperature
In small mixing bowl dissolve yeast in warm water; add cream, milk and egg yolks and beat together; set aside. In large bowl stir together flour, sugar and salt. Cut in 1/2 c. butter with pastry blinder or 2 knives until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisten. Spread light film of butter on dough to prevent drying, cover bowl with plastic wrap and refrigerate over night or up to 4 days. Shape and bake as directed in following recipes.
Bread Sticks
1 1/2 c. water (warm)
2 T. sugar
1 t. salt
1 T. yeast
3 c. flour
mix and let rest 10 minutes. Spread dough out on buttered cookie sheet, let set for another 10 minutes. Score, spread mix on dough. Let raise 30 minutes. Bake at 350 for 15-20 minutes
Spread:
1/4 c. mayo
1/4 c. softened butter
1/4 c. parmesan cheese
2 T. sugar
1 t. salt
1 T. yeast
3 c. flour
mix and let rest 10 minutes. Spread dough out on buttered cookie sheet, let set for another 10 minutes. Score, spread mix on dough. Let raise 30 minutes. Bake at 350 for 15-20 minutes
Spread:
1/4 c. mayo
1/4 c. softened butter
1/4 c. parmesan cheese
Basic Dough
RS general board
Place in 4 qt. bowl:
1/2 lb. butter
3/4 c. sugar
pour 2 c. warm milk over above. Let stand.
Mix:
2 yeast
1/2 c. warm water
1 T. sugar - let stand 5 minutes
Add:
3 beaten eggs and yeast mixture
1 t. salt
6 c. flour
Beat with spoon - no kneading. Let raise 1 1/2 hour. Stir down let rise again. 45 minutes. Shape rolls, let raise 30 min. 375 20 minutes.
Place in 4 qt. bowl:
1/2 lb. butter
3/4 c. sugar
pour 2 c. warm milk over above. Let stand.
Mix:
2 yeast
1/2 c. warm water
1 T. sugar - let stand 5 minutes
Add:
3 beaten eggs and yeast mixture
1 t. salt
6 c. flour
Beat with spoon - no kneading. Let raise 1 1/2 hour. Stir down let rise again. 45 minutes. Shape rolls, let raise 30 min. 375 20 minutes.
Six Week Bran Muffins
Mom
Pour 2 c. boiling water over 2 c. 100% bran
Cream together:
3 c. sugar or less (2 c. preferred)
1 1/4 c. shortening
Add:
4 beaten eggs
1 qt. milk
and soaked bran
Sift and add:
5 c. flour
5 t. soda
1 t. salt
4 c. Kellog's Bran Buds
dates, currants, raisins, nuts optional.
Bake at 350 for 20-25 minutes. Makes 4 qt. or 96 muffins - cover tightly and refrigerate.
Pour 2 c. boiling water over 2 c. 100% bran
Cream together:
3 c. sugar or less (2 c. preferred)
1 1/4 c. shortening
Add:
4 beaten eggs
1 qt. milk
and soaked bran
Sift and add:
5 c. flour
5 t. soda
1 t. salt
4 c. Kellog's Bran Buds
dates, currants, raisins, nuts optional.
Bake at 350 for 20-25 minutes. Makes 4 qt. or 96 muffins - cover tightly and refrigerate.
Parker House Rolls
Mom Barrett
Scald:
1 qt. milk
1/4 c. milted shortening
3/4 c. sugar
3 1/4 t. salt
Add:
2 yeast cakes (when milk cools)
7 c. flour
Let raise double, knead, roll 1/2 in. thick. Cut into rounds, fold over, brush with oil. Let raise again. Bake 350 till brown.
Scald:
1 qt. milk
1/4 c. milted shortening
3/4 c. sugar
3 1/4 t. salt
Add:
2 yeast cakes (when milk cools)
7 c. flour
Let raise double, knead, roll 1/2 in. thick. Cut into rounds, fold over, brush with oil. Let raise again. Bake 350 till brown.
Whole Wheat Bread
8 c. flour
5 c. warm water
1 T. salt
1 1/2 t. yeast
1/3 c. honey
1/3 c. oil
optional: 1 T. dough enhancer and gluten flour
Put warm water in mixing bowl
add 3 c. flour and mix
Then add oil, honey, salt, yeast, and enhancer if using
Add 5 c. flour and knead for 3 minutes
divide into 3 loaves
bake 325 for 40 minutes. use oil on hands when shaping loaves
5 c. warm water
1 T. salt
1 1/2 t. yeast
1/3 c. honey
1/3 c. oil
optional: 1 T. dough enhancer and gluten flour
Put warm water in mixing bowl
add 3 c. flour and mix
Then add oil, honey, salt, yeast, and enhancer if using
Add 5 c. flour and knead for 3 minutes
divide into 3 loaves
bake 325 for 40 minutes. use oil on hands when shaping loaves
Basic Bread Dough
French bread, bread sticks, pretzels, pizza dough, etc.
2 c. warm water
1 T. yeast
2 T. sugar
2 t. salt
5-6 c. flour
Put all ingredients in bowl with kneading system - working flour in on Speed 1 until bowl is clean. Turn to speed 2 with lid on and knead 9 minutes. Let rise to top of bowl and punch down. Let rise again and punch down. Remove and use floured counter top dividing into French Bread or other items as desired.
Bake 400 degrees for 30 minutes for FB. Quickly slash tops diagonally with sharp knife - sprinkle with sesame or poppy seeds - generously spray loaves with water just prior to bakign and do so every 5 minutes for 15 min or 3 times.
Note: To help the crispness of the French Bread and/or Bread Sticks place pan of water in bottom of oven - the last 10 minutes of baking the bread you may remove from pans and let set directly on racks to finish the last 10 minutes - makes it even crisper.
Bake 325 for 30 minutes for Br. sticks. - may use "sausage extruder" on meat grinder or take small pieces of dough and roll in palms of hands to desired lengths
Note: with this bread recipe you lightly flour hands and counter top to work the dough.
You may brush with beaten egg white or beaten egg white with approximate tsp. of water
{Whole Wheat 3/4 c., 1/4 c. cornstarch}
{White flour -- 2T. = cake flour}
1/3 of white recipe Pizza Roll
Spread in pan, divide in 3. In center spread sauce, pepperoni, sausage, olives, cheese.
Criss cross the other two across the top. 30 minutes 350.
Glaze: egg white and water and Parmesan cheese
Bread sticks
3/4 c. mayo
1/2 c. Parmesan cheese
garlic powder
parsley
cut with pizza cutter
Rise in oven 150 for 15 minutes
bake 350 15-20 minutes
2 c. warm water
1 T. yeast
2 T. sugar
2 t. salt
5-6 c. flour
Put all ingredients in bowl with kneading system - working flour in on Speed 1 until bowl is clean. Turn to speed 2 with lid on and knead 9 minutes. Let rise to top of bowl and punch down. Let rise again and punch down. Remove and use floured counter top dividing into French Bread or other items as desired.
Bake 400 degrees for 30 minutes for FB. Quickly slash tops diagonally with sharp knife - sprinkle with sesame or poppy seeds - generously spray loaves with water just prior to bakign and do so every 5 minutes for 15 min or 3 times.
Note: To help the crispness of the French Bread and/or Bread Sticks place pan of water in bottom of oven - the last 10 minutes of baking the bread you may remove from pans and let set directly on racks to finish the last 10 minutes - makes it even crisper.
Bake 325 for 30 minutes for Br. sticks. - may use "sausage extruder" on meat grinder or take small pieces of dough and roll in palms of hands to desired lengths
Note: with this bread recipe you lightly flour hands and counter top to work the dough.
You may brush with beaten egg white or beaten egg white with approximate tsp. of water
{Whole Wheat 3/4 c., 1/4 c. cornstarch}
{White flour -- 2T. = cake flour}
1/3 of white recipe Pizza Roll
Spread in pan, divide in 3. In center spread sauce, pepperoni, sausage, olives, cheese.
Criss cross the other two across the top. 30 minutes 350.
Glaze: egg white and water and Parmesan cheese
Bread sticks
3/4 c. mayo
1/2 c. Parmesan cheese
garlic powder
parsley
cut with pizza cutter
Rise in oven 150 for 15 minutes
bake 350 15-20 minutes
French Bread (also excellent Pizza Dough)
3 c. warm water
2 T. sugar
2 T. oil
2 T yeast
1 t. salt
Approximately 8 c. flour
Put al ingredients in bowl with kneading system - work flour in on Speed 1 until bowl is clean - turn to speed 2 and knead with led in place for approximately 8 min. Let rise to top of bowl - punch soen and let rise again to top of bowl. Remove and using floured counter top divide into French Bread loaves or bread sticks.
Bake 400 for 30-35 minutes.
2 T. sugar
2 T. oil
2 T yeast
1 t. salt
Approximately 8 c. flour
Put al ingredients in bowl with kneading system - work flour in on Speed 1 until bowl is clean - turn to speed 2 and knead with led in place for approximately 8 min. Let rise to top of bowl - punch soen and let rise again to top of bowl. Remove and using floured counter top divide into French Bread loaves or bread sticks.
Bake 400 for 30-35 minutes.
Honey butter
1 lb. of margarine
1/4 lb. butter
1 c. honey
5-6 T. of marshmellow creme
Place into bowl with wire whips and mix until fluffy. Honey butter can be stored in the refrigerator.
1/4 lb. butter
1 c. honey
5-6 T. of marshmellow creme
Place into bowl with wire whips and mix until fluffy. Honey butter can be stored in the refrigerator.
100% Whole Wheat Bread
Place ingredients into bowl with kneading sistem in place.
Add: 5-5 1/2 c. hot tap water
2/3 c. oil
1/3 - 2/3 c. honey (1/2 c. sugar)
1 T. salt
mix: Run machine for 30 seconds on speed 1. Stop machine.
Add: 4-5 c. flour - sprinkle over liquid. The consistency should be like thin cake batter. if gluten flour is used it should be added at this point.
Mix:Run Machine until batter is smooth. Use speed 1.
Add: 3 T. Saf instant yeast
Mix: Run machine for 30 seconds on speed 1 while adding 1-2 c. flour at a time until the sides and bottom of the bowl are free from batter. The total flour used in the batter should be 12-14 c. Stop the machine.
Add: 1 to 1 1/2 c. additional flour - Place the lid on the bowl. Turn the machine to speed 2. Knead the batter with the machine for 4-6 minutes. Usually, 5 minutes is just right. Stop the machine. Oil your hands and shape the loaves (do not use flour). Raise in the oven at 150 degrees until loaves are double in size. This takes about 20 minutes. Turn oven to 350 and bake for 25-30 minutes. Baking time will depend on size of loaves as well as oven temperature.
Salt: Ascorbic acid may be used in place of salt for low salt diet requirements.
Add: 5-5 1/2 c. hot tap water
2/3 c. oil
1/3 - 2/3 c. honey (1/2 c. sugar)
1 T. salt
mix: Run machine for 30 seconds on speed 1. Stop machine.
Add: 4-5 c. flour - sprinkle over liquid. The consistency should be like thin cake batter. if gluten flour is used it should be added at this point.
Mix:Run Machine until batter is smooth. Use speed 1.
Add: 3 T. Saf instant yeast
Mix: Run machine for 30 seconds on speed 1 while adding 1-2 c. flour at a time until the sides and bottom of the bowl are free from batter. The total flour used in the batter should be 12-14 c. Stop the machine.
Add: 1 to 1 1/2 c. additional flour - Place the lid on the bowl. Turn the machine to speed 2. Knead the batter with the machine for 4-6 minutes. Usually, 5 minutes is just right. Stop the machine. Oil your hands and shape the loaves (do not use flour). Raise in the oven at 150 degrees until loaves are double in size. This takes about 20 minutes. Turn oven to 350 and bake for 25-30 minutes. Baking time will depend on size of loaves as well as oven temperature.
Salt: Ascorbic acid may be used in place of salt for low salt diet requirements.
Sweet Butter Sauce
Scrumptious served over apple and mincemeat pies, steamed puddings, cakes and many other desserts.
1/2 c. butter
1 c. sugar
1/2 pint whipping cream or 1 c. evaporated milk
dash of ground nutmeg
Combine butter, sugar and cream or evaporated milk in a small saucepan. Cook, stirring over medium heat 3-5 minutes or until butter is melted and sugar is dissolved. Do not boil. Remove from heat; add nutmeg. Serve warm. Makes 1 1/4 c.
1/2 c. butter
1 c. sugar
1/2 pint whipping cream or 1 c. evaporated milk
dash of ground nutmeg
Combine butter, sugar and cream or evaporated milk in a small saucepan. Cook, stirring over medium heat 3-5 minutes or until butter is melted and sugar is dissolved. Do not boil. Remove from heat; add nutmeg. Serve warm. Makes 1 1/4 c.
Cucumbers in Sour Cream
Lightly toss 3 large, peeled, and thinly sliced cucumbers with 1 1/2 t . salt and chill.
Pour over cucumbers:
1 c. sour cream
2 1/4 T lemon juice
1 T. finely chopped onions
1 t. finely chopped chives
1/4 t. sugar, dash pepper
1 1/2 t. finely chopped parsley
2 1/2 T. finely chopped pickle
5 radishes chopped
Pour over cucumbers:
1 c. sour cream
2 1/4 T lemon juice
1 T. finely chopped onions
1 t. finely chopped chives
1/4 t. sugar, dash pepper
1 1/2 t. finely chopped parsley
2 1/2 T. finely chopped pickle
5 radishes chopped
Marinated Beans
Heat and cool:
1 c. vinegar
1/4 c. water
1/2 c. sugar
Add:
2 T. salad oil
1/2 t. accent
salt to taste
Pour over and refrigerate:
4 c. strained green beans
1 sliced onion
1 cucumber
1 c. vinegar
1/4 c. water
1/2 c. sugar
Add:
2 T. salad oil
1/2 t. accent
salt to taste
Pour over and refrigerate:
4 c. strained green beans
1 sliced onion
1 cucumber
Marinated Mushrooms
1/2 c. vinegar
3/4 c. water
1 t. salt
1 t. sugar
3 T. grated onion
Shake well and store in refrigerator.
3/4 c. water
1 t. salt
1 t. sugar
3 T. grated onion
Shake well and store in refrigerator.
Tuesday, February 26, 2008
Spinach Spread
2 pkgs. frozen spinach (thaw and squeeze out excess water) Do not cook
1 pint sour cream
1 pkg. Knorr leak Soup Mix (dry)
1 c. Mayonnaise
1 can water chestnuts, chopped
3 green onions, chopped
1 round bread
1 loaf Parisian sliced French bread cut into chunks or your favorite crackers
Mix spinach, sour cream, soup mix, mayonnaise, water chestnuts and green onions. Cut top off of round bread, hollow it out and fill with spinach spread. Serve with crackers or chunks of Parisian sliced French bread.
1 pint sour cream
1 pkg. Knorr leak Soup Mix (dry)
1 c. Mayonnaise
1 can water chestnuts, chopped
3 green onions, chopped
1 round bread
1 loaf Parisian sliced French bread cut into chunks or your favorite crackers
Mix spinach, sour cream, soup mix, mayonnaise, water chestnuts and green onions. Cut top off of round bread, hollow it out and fill with spinach spread. Serve with crackers or chunks of Parisian sliced French bread.
Trio-Cheese Balls
1 pkg. (8 oz) cram cheese, softened
1/4 lb. blue cheese, crumbled
1 c. shredded sharp Cheddar cheese (4 oz)
1 small onion, minced
1 T. Worcestershire sauce
1/2 c. chopped pecans
finely snipped parsley
small crisp crackers
Beat cheeses in mixer bowl on medium speed until fluffy, scraping sides and bottom of bowl often. Beat in onion and Worcestershire sauce. Stir in pecans. Cover and chill 3-4 hours. Mold cheese mixture into one large ball or into 30 or 36 small balls, each about 1 inch in diameter; roll in parsley. Place on serving plate; cover and chill until firm, about 2 hours. Arrange a variety of crackers on plate around cheese ball; Serve as spread. Or insert colored wooden toothpicks in center of small balls and serve with crackers. 1 large ball or 2 1/2 to 3 dozen small balls.
1/4 lb. blue cheese, crumbled
1 c. shredded sharp Cheddar cheese (4 oz)
1 small onion, minced
1 T. Worcestershire sauce
1/2 c. chopped pecans
finely snipped parsley
small crisp crackers
Beat cheeses in mixer bowl on medium speed until fluffy, scraping sides and bottom of bowl often. Beat in onion and Worcestershire sauce. Stir in pecans. Cover and chill 3-4 hours. Mold cheese mixture into one large ball or into 30 or 36 small balls, each about 1 inch in diameter; roll in parsley. Place on serving plate; cover and chill until firm, about 2 hours. Arrange a variety of crackers on plate around cheese ball; Serve as spread. Or insert colored wooden toothpicks in center of small balls and serve with crackers. 1 large ball or 2 1/2 to 3 dozen small balls.
Toasted Onion Canapes
20 two inch bread rounds
3/4 c. minced onion
1/2 c. mayonaise or salad dressing
1/4 c. grated Parmesan cheese
Set oven control at broil and/or 550. Place bread rounds on baking sheet and toast one side under broiler just until brown. Mix onion, mayonnaise and cheese; spread on untoasted side of bread rounds. Broil 3 inches from heat 2-3 minutes or until golden brown. Makes 20 canapes.
3/4 c. minced onion
1/2 c. mayonaise or salad dressing
1/4 c. grated Parmesan cheese
Set oven control at broil and/or 550. Place bread rounds on baking sheet and toast one side under broiler just until brown. Mix onion, mayonnaise and cheese; spread on untoasted side of bread rounds. Broil 3 inches from heat 2-3 minutes or until golden brown. Makes 20 canapes.
Oriental Cashew Asparagus
1 lb. asparagus, trimmed and bias sliced into 1 inch pieces
1 1/2 c. quartered mushrooms
1 medium onion cut into thin wedges
1/4 c. chopped red sweet peppers
1/4 c. chopped yellow sweet pepper
2 T. butter
1 t. cornstarch
1/4 t. pepper
1 T. teriyaki sauce
1 T. dry sherry
2 T. cashew halves
Steam asparagus to 2 minutes
Add mushrooms, onion, and peppers. Cover and steam for 2-5 minutes till crisp tender.
In saucepan, melt butter, stir in cornstarch, add pepper, teryaki sauce and 2 t. water. cook until thick and bubbly. Return vegetables to sauce, gently toss to coat. Heat through - top each serving with cashews.
121 cal. 8 grams total fat. 4 servings
1 1/2 c. quartered mushrooms
1 medium onion cut into thin wedges
1/4 c. chopped red sweet peppers
1/4 c. chopped yellow sweet pepper
2 T. butter
1 t. cornstarch
1/4 t. pepper
1 T. teriyaki sauce
1 T. dry sherry
2 T. cashew halves
Steam asparagus to 2 minutes
Add mushrooms, onion, and peppers. Cover and steam for 2-5 minutes till crisp tender.
In saucepan, melt butter, stir in cornstarch, add pepper, teryaki sauce and 2 t. water. cook until thick and bubbly. Return vegetables to sauce, gently toss to coat. Heat through - top each serving with cashews.
121 cal. 8 grams total fat. 4 servings
Banana Slush
5 mashed bananas
1 (6 oz) can frozen OJ
4 c. sugar
1 (46 oz) can pineapple juice
juice of 2 lemons
6 c. water
Heat sugar and water to dissolve. Cool. Add fruit juices and fruit (use blender). Mix all together and freeze in milk cartons. Serve with 2 large bottles of either 7 up or ginger ale. Serves 30
1 (6 oz) can frozen OJ
4 c. sugar
1 (46 oz) can pineapple juice
juice of 2 lemons
6 c. water
Heat sugar and water to dissolve. Cool. Add fruit juices and fruit (use blender). Mix all together and freeze in milk cartons. Serve with 2 large bottles of either 7 up or ginger ale. Serves 30
Instant Chocolate Drink
Elaine
Enough powdered milk for 20 qts.
1 lb jar creamora
2 lbs. nestle choc.
Mix and store
Use 1 1/3 c. to 1 qt water
Enough powdered milk for 20 qts.
1 lb jar creamora
2 lbs. nestle choc.
Mix and store
Use 1 1/3 c. to 1 qt water
Eggless Eggnog
1/2 pint whipping cream (whipped slightly stiff)
1 (3 1/2 oz) pkg. instant French Vanilla pudding
4 1/2 c. milk
1/4 t. salt (opt)
1 1/2 t. nutmeg
1/3 c. sugar
1 to 1 1/2 t. rum extract
Mix pudding and milk with electric beater until smooth. Add remaining ingredients and stir into whipped cream. Meant to be thick but can be thinned with milk. Keeps in fridge about 2 days.
1 (3 1/2 oz) pkg. instant French Vanilla pudding
4 1/2 c. milk
1/4 t. salt (opt)
1 1/2 t. nutmeg
1/3 c. sugar
1 to 1 1/2 t. rum extract
Mix pudding and milk with electric beater until smooth. Add remaining ingredients and stir into whipped cream. Meant to be thick but can be thinned with milk. Keeps in fridge about 2 days.
Orange Julius
half pkg (3 3/4 oz) vanilla instant pudding mix
1 egg white
1 T. lemon juice
3 c. fresh orange juice
Mix in blender 1 minute
1 egg white
1 T. lemon juice
3 c. fresh orange juice
Mix in blender 1 minute
Slush
1 small can frozen OJ
1 small can frozen lemonade
3 mashed bananas
2 c. sugar
2 qts. water
Mix all ingredients together and freeze. when ready to serve drink, put frozen mixture into large pitcher and fill with carbonated water or if preferred, ginger ale 7 up or lemonade (canned)
1 small can frozen lemonade
3 mashed bananas
2 c. sugar
2 qts. water
Mix all ingredients together and freeze. when ready to serve drink, put frozen mixture into large pitcher and fill with carbonated water or if preferred, ginger ale 7 up or lemonade (canned)
Elaine's Crush
5 mashed bananas
6 oz. frozen OJ
4 c. sugar (prefer 3)
1 46 oz. can pineapple juice
2 lemons
6 c. water
Serve 2 large 7 up or gingerale
30 cups
6 oz. frozen OJ
4 c. sugar (prefer 3)
1 46 oz. can pineapple juice
2 lemons
6 c. water
Serve 2 large 7 up or gingerale
30 cups
Rhea's Reception Punch
3 pkg. lemon kool-aid
3 pkg. lime Kool-aid
2 c. pineapple juice
6 c. sugar
6 c. water
Boil to dissolve
6 pkg. Wyler's lemonade
Greenadd 2 1/2 gallon lime sherbet
Yellow: add 2 1/2 gallon pineapple sherbet
pink: (omit lime Kool-aid) add 2 1/2 gallon of raspberry sherbet
12 qts. gingerale or 7 up
Serves 200
3 pkg. lime Kool-aid
2 c. pineapple juice
6 c. sugar
6 c. water
Boil to dissolve
6 pkg. Wyler's lemonade
Greenadd 2 1/2 gallon lime sherbet
Yellow: add 2 1/2 gallon pineapple sherbet
pink: (omit lime Kool-aid) add 2 1/2 gallon of raspberry sherbet
12 qts. gingerale or 7 up
Serves 200
Wassail
6 c. apple cider or juice
1 cinnamon stick
1/4 t. nutmeg
1/4 c. honey
3 T. lemon juice
1 t. grated lemon peel
1 can (18 oz) unsweetened pineapple juice (2 1/4 c.)
Orange stars (below)
cinnamon sticks
In large saucepan, heat cider and one cinnamon stick boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except orange stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float orange stars in bowl. Use cinnamon sticks as individual stirrers. 16 (1/2 c.) servings
Orange stars: cut an orange into 1/4 inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge of peel and pulp between each 2 cloves.
1 cinnamon stick
1/4 t. nutmeg
1/4 c. honey
3 T. lemon juice
1 t. grated lemon peel
1 can (18 oz) unsweetened pineapple juice (2 1/4 c.)
Orange stars (below)
cinnamon sticks
In large saucepan, heat cider and one cinnamon stick boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except orange stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float orange stars in bowl. Use cinnamon sticks as individual stirrers. 16 (1/2 c.) servings
Orange stars: cut an orange into 1/4 inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge of peel and pulp between each 2 cloves.
Kathi's Fudge Sauce
Mix:
1/2 c. butter
2 sq. choc.
1 1/2 c. sugar
1/2 c. cocoa
1 can evaporated milk
Mix and bring to a boil stirring for one minute. Take off burner.
1/2 c. butter
2 sq. choc.
1 1/2 c. sugar
1/2 c. cocoa
1 can evaporated milk
Mix and bring to a boil stirring for one minute. Take off burner.
Apple Smoothie
1 c. orange juice
1 medium apple
Blend on high in blender until smooth. Serve over ice.
1 medium apple
Blend on high in blender until smooth. Serve over ice.
Tropical Tiger
1 medium banana
1 /2 c. chilled pineapple juice
Blending banana first until smooth. Add juice until mixture is smooth. And serve with ice.
1 /2 c. chilled pineapple juice
Blending banana first until smooth. Add juice until mixture is smooth. And serve with ice.
Banana-Pineapple Slush
1 1/2 c. unsweetened pineapple juice
1 banana
2 t. honey
2 T. lime juice
crushed ice
Put ice into blender to form snow. Add banana to blend with snow. Add other ingredients and blend until smooth on high speed.
1 banana
2 t. honey
2 T. lime juice
crushed ice
Put ice into blender to form snow. Add banana to blend with snow. Add other ingredients and blend until smooth on high speed.
Frosty Strawberry Daiquiri
3 oz. lemonade concentrate
1 c. water
1 (10 oz.) pkg. frozen strawberries in syrup
12 ice cubes
1 1/2 t. sugar (opt)
put all ingredients in blender. Cover and process at II until slushy. 3-4 servings
1 c. water
1 (10 oz.) pkg. frozen strawberries in syrup
12 ice cubes
1 1/2 t. sugar (opt)
put all ingredients in blender. Cover and process at II until slushy. 3-4 servings
Peach Cooler
1 C. milk
1 C. peaches
dash salt
2-3 drops almond extract
1 c. vanilla ice cream
Put all ingredients except ice cream into blender. Cover and process on II until smooth. Stop blender, add ice cream and pulse until smooth. 2 servings
1 C. peaches
dash salt
2-3 drops almond extract
1 c. vanilla ice cream
Put all ingredients except ice cream into blender. Cover and process on II until smooth. Stop blender, add ice cream and pulse until smooth. 2 servings
Caramel Sauce
2 c. white sugar
1 c. brown sugar
2/3 c. white Karo or honey
2/3 c. butter
1 c. cream
1 t. salt
2 t. vanilla
cook 8-10 min, slow rolling boil. remove from heat; cool slightly and beat until smooth. For popcorn balls cook until soft ball stage, cool slightly and pour over small amount of corn at a time and mold into ball.
1 c. brown sugar
2/3 c. white Karo or honey
2/3 c. butter
1 c. cream
1 t. salt
2 t. vanilla
cook 8-10 min, slow rolling boil. remove from heat; cool slightly and beat until smooth. For popcorn balls cook until soft ball stage, cool slightly and pour over small amount of corn at a time and mold into ball.
Hot Fudge Sauce
3 sq. choc
1 cube butter
2 c. sugar
small can milk
2 t. vanilla
2 T. Karo Syrup
1/2 pkg. marshmallows
1 egg if desired
Heat and stir over low heat
1 cube butter
2 c. sugar
small can milk
2 t. vanilla
2 T. Karo Syrup
1/2 pkg. marshmallows
1 egg if desired
Heat and stir over low heat
Avocado Guacamole
4 avocado
1 t. season salt
2 T. lemon juice (lime)
dash hot sauce (2 t. Worchestershire)
1t. sugar
may add:
chopped tomato
chopped bacon
grated onion
1 t. season salt
2 T. lemon juice (lime)
dash hot sauce (2 t. Worchestershire)
1t. sugar
may add:
chopped tomato
chopped bacon
grated onion
Tuesday, February 12, 2008
Poorman cake
1/2 c. margarine
1 c. sugar
1/2 c. shortening
3 c. flour
1 t. baking soda
1 t. cinnamon
1/4 t. cloves (ground)
1/2 t. allspice
2 T. cocoa
1 t. vanilla
1/2 c chopped nuts, opt
1 c raisins
3 c. water
Boil raisins in water for 5 minutes. Drain liquid into bowl and save. Set raisins and liquid to cool. cream margarine, shortening and sugar well. Alternately add dry ingredients and raisins and raising liquid. mix well. Bake in greased pan at 325 for 45-60 minutes. Cake ripens and is more moist if baked the day before.
1 c. sugar
1/2 c. shortening
3 c. flour
1 t. baking soda
1 t. cinnamon
1/4 t. cloves (ground)
1/2 t. allspice
2 T. cocoa
1 t. vanilla
1/2 c chopped nuts, opt
1 c raisins
3 c. water
Boil raisins in water for 5 minutes. Drain liquid into bowl and save. Set raisins and liquid to cool. cream margarine, shortening and sugar well. Alternately add dry ingredients and raisins and raising liquid. mix well. Bake in greased pan at 325 for 45-60 minutes. Cake ripens and is more moist if baked the day before.
Moist Raisin Cake
Cook: 1 c. raisins in 2 c. water until 1 c. water remains
Cream: 1 c. sugar, 1/2 c. shortening, 2 eggs
Add: raisins and liquid while warm
Sift in:
2 c. flour
1 t. soda
1/4 t. salt
1 t. cinnamon
1/2 t. cloves
1 t. allspice
1 t. vanilla
spread batter in 11x17 cookie sheet as though baking a cake
Bake at 350 about 15 minutes
(optional: spread while hot with a layer of thin powdered sugar glaze) Cut into bars or squares.
Carol Anne
Cream: 1 c. sugar, 1/2 c. shortening, 2 eggs
Add: raisins and liquid while warm
Sift in:
2 c. flour
1 t. soda
1/4 t. salt
1 t. cinnamon
1/2 t. cloves
1 t. allspice
1 t. vanilla
spread batter in 11x17 cookie sheet as though baking a cake
Bake at 350 about 15 minutes
(optional: spread while hot with a layer of thin powdered sugar glaze) Cut into bars or squares.
Carol Anne
Potato Chip Cookies
1 lb. margarine
1 c. sugar
3 1/2 c. flour
2 T. vanilla
1 c. crushed potato chips
cream margarine, sugar and vanilla. Add flour, 1 c. at a time. Add chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 15-20 minutes
Optional: when cool dust with powdered sugar
1 c. sugar
3 1/2 c. flour
2 T. vanilla
1 c. crushed potato chips
cream margarine, sugar and vanilla. Add flour, 1 c. at a time. Add chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 15-20 minutes
Optional: when cool dust with powdered sugar
Coconut Cookies
2 c. margarine
2 c. sugar
2 eggs
4 c. flour
1 t. soda
4 c. coconut
1 t. vanilla
Roll in rolls and freeze. Slice and nut in center. 350 for 15 minutes
While warm brush with white Karo
2 c. sugar
2 eggs
4 c. flour
1 t. soda
4 c. coconut
1 t. vanilla
Roll in rolls and freeze. Slice and nut in center. 350 for 15 minutes
While warm brush with white Karo
Seashore Shrimp Salad
1 3oz. lemon jello
1 c. boiling water
1 c. evap. milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimento
1 T. grated onion
1 5 oz. can shrimp
1 t . Worcestershire sauce
1 t. prepared mustard
5 c. mold and serve with tomato wedges
Comments from Grandma: Good - Grandma Ethel
1 c. boiling water
1 c. evap. milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimento
1 T. grated onion
1 5 oz. can shrimp
1 t . Worcestershire sauce
1 t. prepared mustard
5 c. mold and serve with tomato wedges
Comments from Grandma: Good - Grandma Ethel
Holiday Nog
1/4 c. sugar (substitute)
1/2 t. cinnamon
1/4 t. ginger
6 eggs
4 c. orange juice
4 c. pineapple juice
4 c. ginger ale
1 pint orange sherbet
24 1/2 c. servings
1/2 t. cinnamon
1/4 t. ginger
6 eggs
4 c. orange juice
4 c. pineapple juice
4 c. ginger ale
1 pint orange sherbet
24 1/2 c. servings
Frozen Fruit Salad
Mix:
1 cake cream cheese
2 T. cream
Add: 1/3 c. margarine
2 T. lemon juice and salt
1 c. pineapple
1 c. orange sections
2 bananas
1/2 c. maraschino cherries
1/2 c. pecans
Fold in: 2 T. sugar
1 c. whipped cream
Freeze
1 cake cream cheese
2 T. cream
Add: 1/3 c. margarine
2 T. lemon juice and salt
1 c. pineapple
1 c. orange sections
2 bananas
1/2 c. maraschino cherries
1/2 c. pecans
Fold in: 2 T. sugar
1 c. whipped cream
Freeze
Antipasto
Betty Laird
10-12 pints
6 carrots
1/2 lb. silver skin onions
1 small cauliflower
3 green peppers
3 sweet red peppers
3/4 lb. mushrooms
1 small eggplant
2 cloves garlic crushed
3/4 c. olive oil
1 c. vinegar
5 c. ketchup
1 T. MSG
1 can black olives, drained
2 jars stuffed olives, drained
1 can cut green beans
Slice carronts, peel onions. Separate flowerettes on cauliflower. Slice pepper and remive seeds. Dice in large cubes. Trim mushrooms. Cut in half, slice and cube eggplant.
Bring 2 quarts of salted water to a boil. Add cauliflower and all vegetables.
bring to a boil - cook until barely tender
Drain vegetables well and add remaining ingredients
Bring all to a boil. Stir gently. Ladle into hot sterilized jars. cover. Process in boiling water
15 minutes for qt. jars. 10 min. for pints. cool and store
10-12 pints
6 carrots
1/2 lb. silver skin onions
1 small cauliflower
3 green peppers
3 sweet red peppers
3/4 lb. mushrooms
1 small eggplant
2 cloves garlic crushed
3/4 c. olive oil
1 c. vinegar
5 c. ketchup
1 T. MSG
1 can black olives, drained
2 jars stuffed olives, drained
1 can cut green beans
Slice carronts, peel onions. Separate flowerettes on cauliflower. Slice pepper and remive seeds. Dice in large cubes. Trim mushrooms. Cut in half, slice and cube eggplant.
Bring 2 quarts of salted water to a boil. Add cauliflower and all vegetables.
bring to a boil - cook until barely tender
Drain vegetables well and add remaining ingredients
Bring all to a boil. Stir gently. Ladle into hot sterilized jars. cover. Process in boiling water
15 minutes for qt. jars. 10 min. for pints. cool and store
Peachy Jam
1 orange cut up
4 c. sugar
4 c. peaches
1 damll bottle cherries
boil 10 min.
Add 1 pkg. orange jello
stir - pour into jars
4 c. sugar
4 c. peaches
1 damll bottle cherries
boil 10 min.
Add 1 pkg. orange jello
stir - pour into jars
Chili Sauce
Mom Barrett
15 large tomatoes
6 med. onions
8 sour apples
3 c. sugar
2 T. salt
2 pt. vinegar
1 t. pepper
1 t. cinnamon
1 small t. cayenne
Cook till thick
15 large tomatoes
6 med. onions
8 sour apples
3 c. sugar
2 T. salt
2 pt. vinegar
1 t. pepper
1 t. cinnamon
1 small t. cayenne
Cook till thick
Cheese Balls
1 8oz. c/c
1/4 to 1/2 c. crumbled bleu
1/4 lb. sharp cheddar
1 small onion minced
1 T. Worcestershire sauce
1/4 c. chopped pecans
Soften c/c and mix. Roll in ball. Roll ball in chopped pecans
Grandma's notes on the side:
pineapple
c/c
cheddar
1/4 to 1/2 c. crumbled bleu
1/4 lb. sharp cheddar
1 small onion minced
1 T. Worcestershire sauce
1/4 c. chopped pecans
Soften c/c and mix. Roll in ball. Roll ball in chopped pecans
Grandma's notes on the side:
pineapple
c/c
cheddar
Divinity - Mom's Best
3 c. sugar
3/4 c. water
1 c. light corn syrup
1 c. sugar
1/2 c. water
3 egg whites
2 t. vanilla
2 c. chopped nuts
1/2 c. candied cherries
Cook first mixture until firm ball is formed. Cook second mixture until very firm ball is formed. 244 *
Beat egg whites stiff and gradually add first mix.
beating constantly when 2nd mixture is done slowly pour over 1st mixture which has been added to the egg whites. Beat until it will not adhere to fingers. Add vanilla, nuts and cherries, if desired. Drop by spoonfuls on wax paper.
3/4 c. water
1 c. light corn syrup
1 c. sugar
1/2 c. water
3 egg whites
2 t. vanilla
2 c. chopped nuts
1/2 c. candied cherries
Cook first mixture until firm ball is formed. Cook second mixture until very firm ball is formed. 244 *
Beat egg whites stiff and gradually add first mix.
beating constantly when 2nd mixture is done slowly pour over 1st mixture which has been added to the egg whites. Beat until it will not adhere to fingers. Add vanilla, nuts and cherries, if desired. Drop by spoonfuls on wax paper.
Apple Cake
1 c. sugar
1/2 c. shortening
2 eggs
1 1/2 c. flour
1 t. soda
1/2 t. salt
1 t. cinnamon
2 c. raw apples, peeled and grated
1 1/2 t. vanilla
Follow cake method of mixing.
Bake for 30 minutes or till done in 350 oven.
Before placing cake in oven, work the following ingredients together and sprinkle over the top: 1/2 c. brown sugar
1/2 c. chopped nuts
1 t. cinnamon
1/2 c. shortening
2 eggs
1 1/2 c. flour
1 t. soda
1/2 t. salt
1 t. cinnamon
2 c. raw apples, peeled and grated
1 1/2 t. vanilla
Follow cake method of mixing.
Bake for 30 minutes or till done in 350 oven.
Before placing cake in oven, work the following ingredients together and sprinkle over the top: 1/2 c. brown sugar
1/2 c. chopped nuts
1 t. cinnamon
Apple Dumplings
Ethel Barrett
Pare, core and halve tart apples. Make biscuit dough. (may use Bisquick) and roll fairly thin.
put half an apple on each square of dough, dust with cinnamon, sprinkle with sugar and a small piece of butter on each apple. Bring corners of dough to top of apple and pinch together.
Place dumplings in baking pan and cover with syrup.
Syrup:
Mix together 1 1/2 c. brown sugar, 1 1/2 c. white sugar, 1/4 c. butter, 2 c. water
Let boil few minutes. Pour over dumplings and bake in moderate oven (350) for 30 minutes or until apples are cooked thru.
Pare, core and halve tart apples. Make biscuit dough. (may use Bisquick) and roll fairly thin.
put half an apple on each square of dough, dust with cinnamon, sprinkle with sugar and a small piece of butter on each apple. Bring corners of dough to top of apple and pinch together.
Place dumplings in baking pan and cover with syrup.
Syrup:
Mix together 1 1/2 c. brown sugar, 1 1/2 c. white sugar, 1/4 c. butter, 2 c. water
Let boil few minutes. Pour over dumplings and bake in moderate oven (350) for 30 minutes or until apples are cooked thru.
Maple Ribs
3-4 lbs. ribs, cut into 3 rib pieces
boil for tenderness if desired
1 1/2 c. maple syrup (real)
2 T. chile sauce
2 T. garlic vinegar
2 T. onion
2-4 cloves garlic
1 T. woos ta sher sauce (Worcestershire)
1 T. mustard
1/2 t. black pepper
1 T. smoke
Bake 1 1/2 hours at 350
boil for tenderness if desired
1 1/2 c. maple syrup (real)
2 T. chile sauce
2 T. garlic vinegar
2 T. onion
2-4 cloves garlic
1 T. woos ta sher sauce (Worcestershire)
1 T. mustard
1/2 t. black pepper
1 T. smoke
Bake 1 1/2 hours at 350
Zucchini Bread
3 c. shredded zucchini
1 2/3 c. sugar
2/3 c. oil
2 t. vanilla
4 eggs
3 c. flour (may use whole wheat)
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder
1/2 c. nuts
1/2 c. raisins, opt.
bake 350 * F grease bottoms only of 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inch pans. 50-60 min. Check doneness with a pick. cool 10 min. Loosen dies of the loaves and remove from pans. Room temp 4 days or refrigerate up to 10 days.
95 Cal. per slice
cranberry: 1/2 c. milk and 2 t. grated orange peel. Delete raisins and spices.
Pumpkin: substitute 1 can pumpkin
Zucchini muffins: makes 2 dozen. Bake 20-25 min. 200 cal. each.
1 2/3 c. sugar
2/3 c. oil
2 t. vanilla
4 eggs
3 c. flour (may use whole wheat)
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder
1/2 c. nuts
1/2 c. raisins, opt.
bake 350 * F grease bottoms only of 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inch pans. 50-60 min. Check doneness with a pick. cool 10 min. Loosen dies of the loaves and remove from pans. Room temp 4 days or refrigerate up to 10 days.
95 Cal. per slice
cranberry: 1/2 c. milk and 2 t. grated orange peel. Delete raisins and spices.
Pumpkin: substitute 1 can pumpkin
Zucchini muffins: makes 2 dozen. Bake 20-25 min. 200 cal. each.
Bran Muffins
1 c. honey
5 c. whole wheat flour
5 t. soda
2 t. salt
1 pkg. raisin bran crushed
1/2 c. oil
4 eggs
1 qt buttermilk
5 c. whole wheat flour
5 t. soda
2 t. salt
1 pkg. raisin bran crushed
1/2 c. oil
4 eggs
1 qt buttermilk
Stroganoff
1 lb. beef stew, cut up
1 T. butter
2 1/4 c. broth
2 T. ketchup
2 t. minced garlic
1 t. salt
1 c. mushroom
1/2 c. onion
2 c. chopped carrots
3 T whole wheat flour
1 c. plain yogurt
5 c. noodles
1 T. butter
2 1/4 c. broth
2 T. ketchup
2 t. minced garlic
1 t. salt
1 c. mushroom
1/2 c. onion
2 c. chopped carrots
3 T whole wheat flour
1 c. plain yogurt
5 c. noodles
Marinated Beans
4 c. strained green beans
1 sliced onion
1 med. cucumber
(salt and let stand)
Heat 1/2 c. vinegar
1/4 c. water
1/2 c. sugar
Cool. Add
2 T. salad oil
1/2 t. accent
Pour over vegetables
1 sliced onion
1 med. cucumber
(salt and let stand)
Heat 1/2 c. vinegar
1/4 c. water
1/2 c. sugar
Cool. Add
2 T. salad oil
1/2 t. accent
Pour over vegetables
Dill Pickles
Emma Riley
2 3/4 C. water
wash cukes and put in bottle. THen bring to boil 2 1/4 quarts water, 2 1/2 C. vinegar, 3/4 C. salt.
Pour hot mixture over cukes in bottles.
Add 5 drops of oil of dill to each qt.
1 t. dill seed
Add garlic if desired.
Seal.
2 3/4 C. water
wash cukes and put in bottle. THen bring to boil 2 1/4 quarts water, 2 1/2 C. vinegar, 3/4 C. salt.
Pour hot mixture over cukes in bottles.
Add 5 drops of oil of dill to each qt.
1 t. dill seed
Add garlic if desired.
Seal.
Brownies
1/2 C. shortening (about)
2 sq. baking chocolate
2 C. sugar
4 eggs
2 C. flour
dash salt
nuts
Melt shortening and chocolate. Add other ingredients. Bake at 350*F 20-25 minutes.
2 sq. baking chocolate
2 C. sugar
4 eggs
2 C. flour
dash salt
nuts
Melt shortening and chocolate. Add other ingredients. Bake at 350*F 20-25 minutes.
Sunday, February 10, 2008
Oatmeal Cake
Marrion C.
Put in bowl
1 1/2 C. boiling water
1 C. quick oats
Add 1 Square margarine. Stir until melted.
Add 1C. white sugar, 1 C. Brown sugar, 2 eggs - Beat well
Add 1 1/2 C flour, 1 t. soda, 1/2 t. salt, 1 t.cinnamon, 1 t. nutmeg, 1 t. vanilla
Beat well
Bake in greased, floured dripper pan 350*F for 30-35 min.
Frosting - Spread over cake while hot
1/2 C. sugar
6 T. butter or margarine
1/4 C. cream or canned milk
1 t. vanilla
Sitr will to dissolve sugar
Add 1 C. chopped walnuts and 1 C. coconut. Broil under broiler until bubbly
Watch constantly, this burns easily
Put in bowl
1 1/2 C. boiling water
1 C. quick oats
Add 1 Square margarine. Stir until melted.
Add 1C. white sugar, 1 C. Brown sugar, 2 eggs - Beat well
Add 1 1/2 C flour, 1 t. soda, 1/2 t. salt, 1 t.cinnamon, 1 t. nutmeg, 1 t. vanilla
Beat well
Bake in greased, floured dripper pan 350*F for 30-35 min.
Frosting - Spread over cake while hot
1/2 C. sugar
6 T. butter or margarine
1/4 C. cream or canned milk
1 t. vanilla
Sitr will to dissolve sugar
Add 1 C. chopped walnuts and 1 C. coconut. Broil under broiler until bubbly
Watch constantly, this burns easily
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