1 cup butter or margarine
3 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2-1/4 cups flour
Green colored sugar
Cinnamon red hots (tiny candy)
Cream together butter, cream cheese, sugar, and vanilla. Add flour.
Using the star disk in the cookie press, shape into circles (wreaths) on an ungreased cookie sheet. Sprinkle with green sugar. Place two red hots together somewhere on the circle, to resemble a red bow.
Bake @375 degrees for 8 minutes, or until very delicately browned.
Monday, October 31, 2011
Coconut Sugar Cookies
Another great Christmas cookie.
1 cup butter or margarine
1 tsp vanilla
1 cup sugar
2 cups flour
1/2 tsp baking soda
1/2 cup flaked coconut
Candied cherries, halved
Cream butter, sugar, and vanilla. Add flour and baking soda gradually. Add coconut. Roll into 1-inch balls. Flatten with a fork, criss-cross. Place a cherry half on top. Sprinkle with sugar. Bake @350 for 10 minutes.
1 cup butter or margarine
1 tsp vanilla
1 cup sugar
2 cups flour
1/2 tsp baking soda
1/2 cup flaked coconut
Candied cherries, halved
Cream butter, sugar, and vanilla. Add flour and baking soda gradually. Add coconut. Roll into 1-inch balls. Flatten with a fork, criss-cross. Place a cherry half on top. Sprinkle with sugar. Bake @350 for 10 minutes.
Nutjammer Cookies
A Christmas cookie.
1 cup butter (can use half margarine)
8 oz cream cheese
2 cups flour, sifted
1/2 tsp baking powder
12 oz apricot or peach jam
2 cups chopped pecans
2 tsp sugar
Powdered sugar
Cream butter and cream cheese together. Add flour and baking powder. Chill dough 2-3 hours.
Combine jam, nuts, and sugar. Wroking with 1/4 of the dough at one time (keeping the rest chilled), roll out on floured surface to 1/16" thickness. Cut into 2-inch squares. Place on cookie sheet. Put 1 tsp of the nut mixture on each square. Top with another square of dough. Press edges together with a floured fork.
Bake @350 degrees for 15-20 minutes, until lightly browned. Cool.Sprinkle with sifted powdered sugar.
1 cup butter (can use half margarine)
8 oz cream cheese
2 cups flour, sifted
1/2 tsp baking powder
12 oz apricot or peach jam
2 cups chopped pecans
2 tsp sugar
Powdered sugar
Cream butter and cream cheese together. Add flour and baking powder. Chill dough 2-3 hours.
Combine jam, nuts, and sugar. Wroking with 1/4 of the dough at one time (keeping the rest chilled), roll out on floured surface to 1/16" thickness. Cut into 2-inch squares. Place on cookie sheet. Put 1 tsp of the nut mixture on each square. Top with another square of dough. Press edges together with a floured fork.
Bake @350 degrees for 15-20 minutes, until lightly browned. Cool.Sprinkle with sifted powdered sugar.
Brown Sugar Rounds
1/2 cup butter or margarine
1-1/4 cups brown sugar
1 egg
1-1/4 cups flour
1/4 tsp baking soda
1/8 tsp salt1/2 cup chopped pecans
Cream the butter, sugar, and egg together. Add remaining ingredients, stirring in nuts. Drop by spoonful on ungreased cookie sheet. Bake @350 degrees for 12-15 minutes.
1-1/4 cups brown sugar
1 egg
1-1/4 cups flour
1/4 tsp baking soda
1/8 tsp salt1/2 cup chopped pecans
Cream the butter, sugar, and egg together. Add remaining ingredients, stirring in nuts. Drop by spoonful on ungreased cookie sheet. Bake @350 degrees for 12-15 minutes.
Coconut Macaroons
This recipe came from one of my salon customers back in the 1980's. They are always enjoyed by coconut lovers.
1-1/2 cups flaked coconut
1/3 cup sugar
2 Tbs flour
1/8 tsp salt
2 egg whites, unbeaten
1/2 tsp almond extract
Combine ingredients in order given. Drop by spoonfuls onto a greased baking sheet. Bake @325 degrees for 20-25 minutes. Remove from pans immediately. Store in an airtight container.
1-1/2 cups flaked coconut
1/3 cup sugar
2 Tbs flour
1/8 tsp salt
2 egg whites, unbeaten
1/2 tsp almond extract
Combine ingredients in order given. Drop by spoonfuls onto a greased baking sheet. Bake @325 degrees for 20-25 minutes. Remove from pans immediately. Store in an airtight container.
Cheesecake Dream Bars
1/3 cup light brown sugar
1 cup flour
1/2 cup chopped walnuts
1/3 cup butter or margarine, melted
8 oz cream cheese, softened
1/4 cup sugar
1 egg
2 Tbs Milk
1 Tbs fresh lemon juice
1 tsp vanilla
Mix the first three ingredients. Stir in butter. Reserve 1/3 cup of these crumbs. Pat the remaining mixture into an 8-inch square baking pan. Bake @350 for 12-15 minutes.
Beat cream cheese and sugar until smooth. Beat in the remaining ingredients. Pour over hot crust. Sprinkle with reserved crumbs. Bake an additional 25 minutes.
When cool, cut into 2-inch squares, and then cut each square in half, diagonally.
1 cup flour
1/2 cup chopped walnuts
1/3 cup butter or margarine, melted
8 oz cream cheese, softened
1/4 cup sugar
1 egg
2 Tbs Milk
1 Tbs fresh lemon juice
1 tsp vanilla
Mix the first three ingredients. Stir in butter. Reserve 1/3 cup of these crumbs. Pat the remaining mixture into an 8-inch square baking pan. Bake @350 for 12-15 minutes.
Beat cream cheese and sugar until smooth. Beat in the remaining ingredients. Pour over hot crust. Sprinkle with reserved crumbs. Bake an additional 25 minutes.
When cool, cut into 2-inch squares, and then cut each square in half, diagonally.
Sugar Cookies
A Betty Crocker recipe that I have made for years. It's a crisp cookie. Frost if you want, or just enjoy them just as they are.
1-1/2 cups sifted powdered sugar
1 cup butter or margarine
1 egg
1 tsp vanilla
1/2 tsp almond flavoring
2-1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Beat butter, sugar, egg, and almond flavoring. Add dry ingredients, mixing just until blended. Do not over-work the dough or the cookies will be tough.
For cut outs, chill the dough 2-3 hours befor rolling out to 1/4" thickness, and cutting with desired cookie cutter. For round cookies, simply drop by spoonful on an ungreased cookie sheet. Rub a little butter on the bottom of a flat-based drinking glass. Dip it into some granulated sugar, and then press down the cookie dough.
Sprinkle the cookies with some sugar (granulated or coarse raw sugar). Bake @374 for 7 minutes, or until delicately browned.
Do not double this recipe. If you want more cookies, you will have to make two batches.
Icing for Sugar Cookies:
2-1/2 cups powdered sugar
3 Tbs hot water
2 tsp light corn syrup
1/4 tsp vanilla
Mix well, using an electric mixer. Spread on cookies and decorate as you desire.
1-1/2 cups sifted powdered sugar
1 cup butter or margarine
1 egg
1 tsp vanilla
1/2 tsp almond flavoring
2-1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Beat butter, sugar, egg, and almond flavoring. Add dry ingredients, mixing just until blended. Do not over-work the dough or the cookies will be tough.
For cut outs, chill the dough 2-3 hours befor rolling out to 1/4" thickness, and cutting with desired cookie cutter. For round cookies, simply drop by spoonful on an ungreased cookie sheet. Rub a little butter on the bottom of a flat-based drinking glass. Dip it into some granulated sugar, and then press down the cookie dough.
Sprinkle the cookies with some sugar (granulated or coarse raw sugar). Bake @374 for 7 minutes, or until delicately browned.
Do not double this recipe. If you want more cookies, you will have to make two batches.
Icing for Sugar Cookies:
2-1/2 cups powdered sugar
3 Tbs hot water
2 tsp light corn syrup
1/4 tsp vanilla
Mix well, using an electric mixer. Spread on cookies and decorate as you desire.
Date Delights
A delicate little date cookie, rolled in powderd sugar.
3/4 cup butter or margarine
1-1/2 cups sugar
1 cup buttermilk
2 Tbs water
1/2 tsp baking soda
1 tsp salt
1 tsp baking powder
1 cup chopped pecans
3 cups flour
1 cup chopped dates
Powdered sugar
Cream butter and sugar. Mix soda with water. Add to buttermilk. Add this alternately, with flour, salt, and baking powder to the butter mixture. Fold in dates and nuts. Bake on a greased and floured cookie sheet with edges, @350 degrees for 25 minutes.
Cut into narrow slices while still warm. Roll in powdered sugar.
3/4 cup butter or margarine
1-1/2 cups sugar
1 cup buttermilk
2 Tbs water
1/2 tsp baking soda
1 tsp salt
1 tsp baking powder
1 cup chopped pecans
3 cups flour
1 cup chopped dates
Powdered sugar
Cream butter and sugar. Mix soda with water. Add to buttermilk. Add this alternately, with flour, salt, and baking powder to the butter mixture. Fold in dates and nuts. Bake on a greased and floured cookie sheet with edges, @350 degrees for 25 minutes.
Cut into narrow slices while still warm. Roll in powdered sugar.
Oatmeal Crispies
These are crisp and chewy. My personal favorite oatmeal cookie. I've been making these for almost 60 years now. A favorite cookie of husband #1, but husband #2 won't touch them because they have oatmeal in them. He's missing out on one good cookie.
1-1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs, beaten
1 tsp vanilla
3 cups quick oatmeal
1/2 cup chopped pecans
Stir the dry ingredients together. Cream the shortening, sugars, eggs, and vanilla. Add the dry mixture. Stir in oats and nuts. Chill the dough in long rolls, about 2-inches wide, wrapped in waxed paper, 1 - 2 hours.
When ready to bake, slice 1/4-inch thick, and bake on ungreased cookie sheet for about 10 minutes @350 degrees.
1-1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs, beaten
1 tsp vanilla
3 cups quick oatmeal
1/2 cup chopped pecans
Stir the dry ingredients together. Cream the shortening, sugars, eggs, and vanilla. Add the dry mixture. Stir in oats and nuts. Chill the dough in long rolls, about 2-inches wide, wrapped in waxed paper, 1 - 2 hours.
When ready to bake, slice 1/4-inch thick, and bake on ungreased cookie sheet for about 10 minutes @350 degrees.
Pinoche Pecans
Great snack while playing cards.
1 cup sugar
1/2 cup brown sugar, packed
1/2 cup sour cream
1 tsp vanilla
4 cups pecan halves
Combine sugars and sour cream in a heavy pan. Boil to soft-boil stage (234 - 236 degrees on candy thermometer), stirring constantly with a wooden spoon. Remove from heat. Add vanilla. Stir in nuts so each nut is coated. Pour onto waxed paper. Sort of separate the nuts apart.
Do not double this recipe.
1 cup sugar
1/2 cup brown sugar, packed
1/2 cup sour cream
1 tsp vanilla
4 cups pecan halves
Combine sugars and sour cream in a heavy pan. Boil to soft-boil stage (234 - 236 degrees on candy thermometer), stirring constantly with a wooden spoon. Remove from heat. Add vanilla. Stir in nuts so each nut is coated. Pour onto waxed paper. Sort of separate the nuts apart.
Do not double this recipe.
Pralines
1 cup butter (no substitutes)
1 cup buttermilk
1 tsp baking soda
3 cups sugar
Pinch of salt
2 Tbs Light Karo syrup
1 tsp vanilla
1-1/2 cups pecan halves
Combine soda with buttermilk. Melt butter in a large, heavy pan. Using a wooden spoon, stir in buttermilk, sugar, salt, and syrup. Cook to 238 degrees on the candy thermometer, stirring constantly.
Pour into stainless steel bowl. Add vanilla and pecan halves. Beat with a wooden spoon for 2 - 3 minutes. Working fast, drop by spoonfuls onto waxed paper. Cool. Store in airtight container.
1 cup buttermilk
1 tsp baking soda
3 cups sugar
Pinch of salt
2 Tbs Light Karo syrup
1 tsp vanilla
1-1/2 cups pecan halves
Combine soda with buttermilk. Melt butter in a large, heavy pan. Using a wooden spoon, stir in buttermilk, sugar, salt, and syrup. Cook to 238 degrees on the candy thermometer, stirring constantly.
Pour into stainless steel bowl. Add vanilla and pecan halves. Beat with a wooden spoon for 2 - 3 minutes. Working fast, drop by spoonfuls onto waxed paper. Cool. Store in airtight container.
Caramels
This special treat takes about 2-1/2 hours to make, so be sure you have some time. Really good though, so it's worth it. Recipe is from a neighbor in my first house, Pat Hanlon.
9 cups sugar
3 cups light Karo syrup
4 large cans evaporated milk
1 lb butter (no substitutes)
4 Tbs vanilla
1-1/2 lbs pecans, cut up by hand
In a very large, deep kettle, combine butter, syrup, sugar, and one can of evaporated milk. Stirring constantly over medium heat, bring to a boil. Add remaining milk, one can at a time, slowly, so it will keep boiling. Continue to boil and stir constantly, until the mixture reaches 236 degrees on the candy thermometer. This will take about 1-1/2 hours, so pull up a kitchen stool and get comfy.
Remove from heat and add vanilla. Stir in nuts to just blend in. Pour into two buttered 9x13" Pyrex baking pans. Cover with plastic wrap and chill.
Cut into pieces and wrap in squares of waxed paper. These must be stored in the refrigerator. They are a very soft caramel, and actually even tastes better when cold.
9 cups sugar
3 cups light Karo syrup
4 large cans evaporated milk
1 lb butter (no substitutes)
4 Tbs vanilla
1-1/2 lbs pecans, cut up by hand
In a very large, deep kettle, combine butter, syrup, sugar, and one can of evaporated milk. Stirring constantly over medium heat, bring to a boil. Add remaining milk, one can at a time, slowly, so it will keep boiling. Continue to boil and stir constantly, until the mixture reaches 236 degrees on the candy thermometer. This will take about 1-1/2 hours, so pull up a kitchen stool and get comfy.
Remove from heat and add vanilla. Stir in nuts to just blend in. Pour into two buttered 9x13" Pyrex baking pans. Cover with plastic wrap and chill.
Cut into pieces and wrap in squares of waxed paper. These must be stored in the refrigerator. They are a very soft caramel, and actually even tastes better when cold.
Sausage Bread
2 pkgs dry yeast
2 cups warm water
1/2 cup sugar
7 cups flour
1/4 cup shortening
2 tsp salt
2 eggs, beaten
2 lbs bulk sausage, cooked, drained, and rinsed
1 lb Mozzarella cheese, grated
5 Tbs fresh grated Parmesan cheese
2 eggs, beaten
1 egg, beaten, optional
1 - 2 Tbs parsley flakes
Dissolve yeast in warm water. Add sugar and mix well. Add eggs, half of the flour, shortening, and salt. Work in remaining flour. Cover with towel and place in a warm spot to raise until doubled (takes about 2 hours).
Roll out to about 8x10-inches, on a floured countertop.
Mix together, cheeses, eggs, and parsley. Spread on top of dough, keeping 1-inch away from all edges. Sprinkle cooked sausage over all. Roll up along the long edge side, tucking in the ends as you go. Put on a greased pan. Brush top with beaten egg (optional).
Bake @350 degrees for 30-40 minutes. Goes great with spaghetti.
2 cups warm water
1/2 cup sugar
7 cups flour
1/4 cup shortening
2 tsp salt
2 eggs, beaten
2 lbs bulk sausage, cooked, drained, and rinsed
1 lb Mozzarella cheese, grated
5 Tbs fresh grated Parmesan cheese
2 eggs, beaten
1 egg, beaten, optional
1 - 2 Tbs parsley flakes
Dissolve yeast in warm water. Add sugar and mix well. Add eggs, half of the flour, shortening, and salt. Work in remaining flour. Cover with towel and place in a warm spot to raise until doubled (takes about 2 hours).
Roll out to about 8x10-inches, on a floured countertop.
Mix together, cheeses, eggs, and parsley. Spread on top of dough, keeping 1-inch away from all edges. Sprinkle cooked sausage over all. Roll up along the long edge side, tucking in the ends as you go. Put on a greased pan. Brush top with beaten egg (optional).
Bake @350 degrees for 30-40 minutes. Goes great with spaghetti.
Bisquits
1 pkg dry yeast
5 Tbs Warm water
5 cups flour
5 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbs sugar
1 cup cold butter or margarine
2 cups buttermilk
Dissolve yeast in warm water. Add sugar and set aside. Sift together, flour, baking powder and soda, salt. Cut in butter. Add buttermilk and dissolved yeast. Knead very lightly. If dough is worked very much it will get tough. Cut into biscuits. Bake @400 degrees for 15-20 minutes.
5 Tbs Warm water
5 cups flour
5 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbs sugar
1 cup cold butter or margarine
2 cups buttermilk
Dissolve yeast in warm water. Add sugar and set aside. Sift together, flour, baking powder and soda, salt. Cut in butter. Add buttermilk and dissolved yeast. Knead very lightly. If dough is worked very much it will get tough. Cut into biscuits. Bake @400 degrees for 15-20 minutes.
Lemon Bread
3/4 cup butter or margarine
1 cup sugar
3 eggs
2-1/4 cups flour
1/4 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
Grated rind of one lemon
Juice from 2 lemons
3/4 cup chopped pecans, optional
3/4 cup powdered sugar
Cream butter and sugar. Beat in eggs, one at a time. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in lemon rind and pecans.
Spoon into prepared loaf pan. Bake @325 for 1 hour and 20 minutes, or until cake tester inserted in middle comes out clean. Cool 15 minutes in the pan.
Blend lemon juice and powdered sugar until sugar is dissolved. Remove loaf from the pan and place it on a wire rack. Pierce several times with a toothpick, Spoon the glaze over warm loaf. (Or leave it in the pan while glazing, which is what I usually do).
1 cup sugar
3 eggs
2-1/4 cups flour
1/4 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
Grated rind of one lemon
Juice from 2 lemons
3/4 cup chopped pecans, optional
3/4 cup powdered sugar
Cream butter and sugar. Beat in eggs, one at a time. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in lemon rind and pecans.
Spoon into prepared loaf pan. Bake @325 for 1 hour and 20 minutes, or until cake tester inserted in middle comes out clean. Cool 15 minutes in the pan.
Blend lemon juice and powdered sugar until sugar is dissolved. Remove loaf from the pan and place it on a wire rack. Pierce several times with a toothpick, Spoon the glaze over warm loaf. (Or leave it in the pan while glazing, which is what I usually do).
Date Nut Bread
2 lbs chopped dates
1 lb chopped pecans
1 cup flour
1 cup sugar
2 tsp baking powder
4 eggs
1 Tbs brandy
1 tsp vanilla
Combine all the ingredients, stirring by hand until just mixed. Bake in prepared loaf pan for one hour @350 degrees.
Serve with whipped cream and it's a dessert. Serve plain with orange butter for a special breakfast or lunch treat.
I like to spread slices of this date bread with pineapple cream cheese (cream cheese, crushed pineapple, and powdered sugar). Place a second slice of bread on top. Cut into quarters. Top with a dollop of whipped cream and a strawberry. Makes a delicious little one bite dessert, and looks absolutely gorgeous.
1 lb chopped pecans
1 cup flour
1 cup sugar
2 tsp baking powder
4 eggs
1 Tbs brandy
1 tsp vanilla
Combine all the ingredients, stirring by hand until just mixed. Bake in prepared loaf pan for one hour @350 degrees.
Serve with whipped cream and it's a dessert. Serve plain with orange butter for a special breakfast or lunch treat.
I like to spread slices of this date bread with pineapple cream cheese (cream cheese, crushed pineapple, and powdered sugar). Place a second slice of bread on top. Cut into quarters. Top with a dollop of whipped cream and a strawberry. Makes a delicious little one bite dessert, and looks absolutely gorgeous.
NOTE: This is a sturdy bread, almost like a fruitcake type. So if you want a softer bread, this is not your recipe.
Cheese Bread
This bread is served at Friendly Hills Country Club, in Whittier, CA. I asked for the recipe, and they graciously gave it to me. Easy and good.
Sliced Italian bread
1 stick butter, softened
1 clove garlic, minced
1/2 cup finely grated cheddar cheese
Romano cheese, grated
Combine butter, garlic, and cheddar cheese. Spread on sliced bread. Sprinkle with Romano cheese.
Broil until the cheese melts.
Sliced Italian bread
1 stick butter, softened
1 clove garlic, minced
1/2 cup finely grated cheddar cheese
Romano cheese, grated
Combine butter, garlic, and cheddar cheese. Spread on sliced bread. Sprinkle with Romano cheese.
Broil until the cheese melts.
Cranberry Bread
2 cups flour, sifted
1 tsp salt
1-1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 orange
2 Tbs vegetable oil
Boiling water
1 egg, beaten
1 cup chopped pecans
1 cup cranberries, thinly sliced
Sift dry ingredients together. Grate the rind of one orange and put into a measuring cup. Add the juice from the orange, and the oil. Add enough boiling water to this to measure 3/4 cup (probably only a very small amount). Add egg. Mix liquid and dry ingredients together. Fold in nuts and cranberries.
Pour into greased loaf pan. Let sit for 20 minutes before baking @325 for 65-75 minutes. Cool 15 minutes in pan before removing to cooling rack carefully.
1 tsp salt
1-1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 orange
2 Tbs vegetable oil
Boiling water
1 egg, beaten
1 cup chopped pecans
1 cup cranberries, thinly sliced
Sift dry ingredients together. Grate the rind of one orange and put into a measuring cup. Add the juice from the orange, and the oil. Add enough boiling water to this to measure 3/4 cup (probably only a very small amount). Add egg. Mix liquid and dry ingredients together. Fold in nuts and cranberries.
Pour into greased loaf pan. Let sit for 20 minutes before baking @325 for 65-75 minutes. Cool 15 minutes in pan before removing to cooling rack carefully.
Apricot Bread
1 cup dried apricots
1 cup sugar
2 Tbs butter, melted
1 egg
1/4 cup water
1/2 cup orange juice
Grated rind from one orange, optional
2 cups flour
2 tsp baking soda
1 tsp salt
1/2 cup chopped nuts
Cover apricots with warm water. Soak for 30 minutes. Drain and chop into 1/4" pieces. Blend sugar, butter, and egg. Add water, and orange juice.
Sift dry ingredients together. Add grated orange rind, if using. Toss to coat the rind. Add to liquids. Beat until smooth. Add apricots and nuts.
Pour into prepared loaf pan. Let sit for 20 minutes before baking. Bake @350 degrees for 55-65 minutes.
Cool and then remove from pan.
1 cup sugar
2 Tbs butter, melted
1 egg
1/4 cup water
1/2 cup orange juice
Grated rind from one orange, optional
2 cups flour
2 tsp baking soda
1 tsp salt
1/2 cup chopped nuts
Cover apricots with warm water. Soak for 30 minutes. Drain and chop into 1/4" pieces. Blend sugar, butter, and egg. Add water, and orange juice.
Sift dry ingredients together. Add grated orange rind, if using. Toss to coat the rind. Add to liquids. Beat until smooth. Add apricots and nuts.
Pour into prepared loaf pan. Let sit for 20 minutes before baking. Bake @350 degrees for 55-65 minutes.
Cool and then remove from pan.
Crusty Canoes
I made this recipe all the time when I was raising my kids. Uses up those left-over hot dog buns. I think the recipe came from Momma D's Italian Cookbook.
Left-over hot dog buns
Butter or margarine, room temp
Chives
Parsley
Combine butter (as much as needed for the number of buns you have), chives, and parsley. Spread the mixture over each cut-side of bun, and then cut them in half length-wise.
Bake @350 for about 15 minutes.
Left-over hot dog buns
Butter or margarine, room temp
Chives
Parsley
Combine butter (as much as needed for the number of buns you have), chives, and parsley. Spread the mixture over each cut-side of bun, and then cut them in half length-wise.
Bake @350 for about 15 minutes.
Stuffed Bread
1 loaf Vienna bread, unsliced
8 oz Swiss cheese, sliced
1-1/2 sticks butter or margarine, melted
2 Tbs poppy seeds
1 tsp seasoned salt
1 tsp prepared mustard
1/2 tsp garlic salt
1 Tbs onion, chopped
2 small cans sliced mushrooms
Cut bread diagonally one way, being careful not to cut all the way through the bottom. Now cut the other way, creating a criss-cross pattern. Place on heavy foil, large enough to cover loaf completely.
Add the poppy seeds, seasoned salt, mustard, garlic salt, and onion to the melted butter.
Stuff cheese and mushrooms into the diagonal slices of bread. Drizzle the butter mixture over the top. Wrap completely with foil. Bake @350 degrees for about 30 minutes or longer.
8 oz Swiss cheese, sliced
1-1/2 sticks butter or margarine, melted
2 Tbs poppy seeds
1 tsp seasoned salt
1 tsp prepared mustard
1/2 tsp garlic salt
1 Tbs onion, chopped
2 small cans sliced mushrooms
Cut bread diagonally one way, being careful not to cut all the way through the bottom. Now cut the other way, creating a criss-cross pattern. Place on heavy foil, large enough to cover loaf completely.
Add the poppy seeds, seasoned salt, mustard, garlic salt, and onion to the melted butter.
Stuff cheese and mushrooms into the diagonal slices of bread. Drizzle the butter mixture over the top. Wrap completely with foil. Bake @350 degrees for about 30 minutes or longer.
Whole Wheat Corn Bread
1 cup whole wheat pastry flour
1 cup cornmeal
4 tsp baking powder
1/44 cup honey
1/2 tsp salt
1 heaping cup milk
1/4 cup oil
2 small eggs
1 cup corn, optional
Beat the eggs, oil, and honey. Combine dry ingredients and slowly stir into the mixture, alternating with the milk. Do not over stir. Pour into greased 8-inch square baking pan.
Bake @350 for 25-30 minutes. Serve warm with butter and honey.
1 cup cornmeal
4 tsp baking powder
1/44 cup honey
1/2 tsp salt
1 heaping cup milk
1/4 cup oil
2 small eggs
1 cup corn, optional
Beat the eggs, oil, and honey. Combine dry ingredients and slowly stir into the mixture, alternating with the milk. Do not over stir. Pour into greased 8-inch square baking pan.
Bake @350 for 25-30 minutes. Serve warm with butter and honey.
My Original Irish Soda Bread
This gets many compliments when I make it.
3-1/2 cups flour
2/3 cup sugar
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1 cup raisins
1 Tbs caraway seeds
2 eggs, beaten
1-1/2 cups buttermilk (use the real stuff)
2 Tbs melted butter
3-1/2 cups flour
2/3 cup sugar
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1 cup raisins
1 Tbs caraway seeds
2 eggs, beaten
1-1/2 cups buttermilk (use the real stuff)
2 Tbs melted butter
Combine flour, sugar, baking powder, soda, and salt. Stir in raisins and caraway seeds.
Combine eggs, buttermilk, and melted butter. Add to dry ingredients. Lightly stir just to combine. Pour into a greased loaf pan. Bake @375 degrees for one hour.
Combine eggs, buttermilk, and melted butter. Add to dry ingredients. Lightly stir just to combine. Pour into a greased loaf pan. Bake @375 degrees for one hour.
Whole Wheat Banana Bread
This is one of the best tasting (and nutritious) banana breads out there. Years ago I got this recipe out of the Adelle Davis cookbook, Food for a Small Planet. It really is good.
1/4 cup butter or margerine
2/3 cup honey
3 eggs
1 cup mashed ripe bananas
1/3 cup water
1 tsp vanilla
1/4 cup dry milk powder
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 cups whole wheat flour
1/2 cup chopped nuts
Cream together butter, honey, and eggs. Add mashed bananas, water, and vanilla. Mix well.
Add dry ingredients, stirring by hand to just moisten. Stir in nuts. Pour into greased load pan and bake @325 for 1-hour, plus 5 - 10 minutes. It will look done, but it has a tendency to fall in the middle when cooling, if it is taken out too soon. So be sure to fully bake it.
1/4 cup butter or margerine
2/3 cup honey
3 eggs
1 cup mashed ripe bananas
1/3 cup water
1 tsp vanilla
1/4 cup dry milk powder
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 cups whole wheat flour
1/2 cup chopped nuts
Cream together butter, honey, and eggs. Add mashed bananas, water, and vanilla. Mix well.
Add dry ingredients, stirring by hand to just moisten. Stir in nuts. Pour into greased load pan and bake @325 for 1-hour, plus 5 - 10 minutes. It will look done, but it has a tendency to fall in the middle when cooling, if it is taken out too soon. So be sure to fully bake it.
Eggplant Caviar
Dave loves this stuff. Will keep for 2 weeks.
2 large eggplants, peeled and chopped
1 Tbs Kosher salt
3/4 cup olive oil
2 large white onions
1 large can (about 20 oz) Italian tomatoes
1/4 lb green olives
1/8 - 1/4 cup capers
1/3 cup red wine or wine vinegar
2 Tbs sugar
6 anchovies, rinsed
Salt and pepper
Sprinkle eggplants with salt. Let sit for 30 minutes.
Brown eggplant and onions in oil. Add remaining ingredients. Simmer 30 minutes.
Serve on crostini bread slices (lightly toasted slices of French bread).
2 large eggplants, peeled and chopped
1 Tbs Kosher salt
3/4 cup olive oil
2 large white onions
1 large can (about 20 oz) Italian tomatoes
1/4 lb green olives
1/8 - 1/4 cup capers
1/3 cup red wine or wine vinegar
2 Tbs sugar
6 anchovies, rinsed
Salt and pepper
Sprinkle eggplants with salt. Let sit for 30 minutes.
Brown eggplant and onions in oil. Add remaining ingredients. Simmer 30 minutes.
Serve on crostini bread slices (lightly toasted slices of French bread).
Spinach Dip
1 pkg frozen chopped spinach
2 green onions, chopped
1 pkg Knoor Vegetable Soup Mix (not the creamy style)
1 can sliced waterchestnuts
1 cup each mayonnaise and sour cream
Thaw, drain, and squeeze out the spinach. Dice the waterchestnuts. Combine all ingredients together and chill overnight. Serve with Hawaiian bread or chunks of French bread.
2 green onions, chopped
1 pkg Knoor Vegetable Soup Mix (not the creamy style)
1 can sliced waterchestnuts
1 cup each mayonnaise and sour cream
Thaw, drain, and squeeze out the spinach. Dice the waterchestnuts. Combine all ingredients together and chill overnight. Serve with Hawaiian bread or chunks of French bread.
Tuna Dip for Vegetables
1 pint sour cream
1 pkg Good Seasons Italian Dressing Mix
1 small can tuna, drained
Mix everything together and chill at least 8 hours. Serve with fresh vegetables.
1 pkg Good Seasons Italian Dressing Mix
1 small can tuna, drained
Mix everything together and chill at least 8 hours. Serve with fresh vegetables.
Shrimp Dip
8 oz cream cheese, softened
1 cup sour cream
1 can tiny or medium shrimp
3 Tbs chili sauce
Dash of celery seed and onion salt
Rinse shrimp and pick out anything in there that isn't supposed to be. Mix all ingredients together. Chill. Serve with rippled potato chips or white corn chips. You can also stuff celery sticks with this.
1 cup sour cream
1 can tiny or medium shrimp
3 Tbs chili sauce
Dash of celery seed and onion salt
Rinse shrimp and pick out anything in there that isn't supposed to be. Mix all ingredients together. Chill. Serve with rippled potato chips or white corn chips. You can also stuff celery sticks with this.
Deviled Eggs
6 hard boiled eggs
1/4 tsp each salt, celery seeds, and mustard
1/8 tsp pepper
1/2 tsp Worchestershire sauce
1-1/2 tsp grated onion
1 tsp chili sauce
1/4 cup Miracle Whip
Peel eggs and slice in half, lengthwise. Remove yolks to a bowl and mash. Add the remaining ingredients, mixing with the electric mixer. If it seems a little too stiff, add some more Miracle Whip. Mound in each egg hald. Sprinkle with paprika, if desired (for color). Top with half a green olive, or just leave plain. Chill at least several hours, but overnight is better.
1/4 tsp each salt, celery seeds, and mustard
1/8 tsp pepper
1/2 tsp Worchestershire sauce
1-1/2 tsp grated onion
1 tsp chili sauce
1/4 cup Miracle Whip
Peel eggs and slice in half, lengthwise. Remove yolks to a bowl and mash. Add the remaining ingredients, mixing with the electric mixer. If it seems a little too stiff, add some more Miracle Whip. Mound in each egg hald. Sprinkle with paprika, if desired (for color). Top with half a green olive, or just leave plain. Chill at least several hours, but overnight is better.
Mushroom Rolls
8 oz cream cheese, softened
1/2 tsp salt
1 (8 oz) can mushroom stems and pieces
2 pkgs refrigerated crescent rolls
1 egg
Poppy seeds
Mix cream cheese, salt, and mushrooms. Spread on two triangles of crescent rolls, pinched together to form a rectangle. Roll up along long edge. Cut into 1-inch pieces. Brush with beaten egg; sprinkle with poppy seeds. Bake@375 degrees for 15 minutes.
1/2 tsp salt
1 (8 oz) can mushroom stems and pieces
2 pkgs refrigerated crescent rolls
1 egg
Poppy seeds
Mix cream cheese, salt, and mushrooms. Spread on two triangles of crescent rolls, pinched together to form a rectangle. Roll up along long edge. Cut into 1-inch pieces. Brush with beaten egg; sprinkle with poppy seeds. Bake@375 degrees for 15 minutes.
Stuffed Mushrooms
12 - 16 large fresh mushrooms
1/2 cup butter or margerine
3 Tbs green pepper, minced
3 Tbs minced onions
1-1/2 cups fresh bread cubes, cut to 1/4-inch
1/2 tsp salt
1/8 tsp pepper
Dah of cayenne
Remove stems from cleaned mushrooms. Chop stems and set aside. Heat 3 Tbs butter and saute the mushroom caps on the bottom side only, for 2 - 3 minutes.
Heat remaining butter in skillet, and saute mushroom stems, green pepper, and onion until tender, about 5 minutes. Remove from heat and stir in bread cubes. Fill the mushroom caps with mixture. Place on a Pyrex baking pan. Bake @350 for about 15 minutes.
1/2 cup butter or margerine
3 Tbs green pepper, minced
3 Tbs minced onions
1-1/2 cups fresh bread cubes, cut to 1/4-inch
1/2 tsp salt
1/8 tsp pepper
Dah of cayenne
Remove stems from cleaned mushrooms. Chop stems and set aside. Heat 3 Tbs butter and saute the mushroom caps on the bottom side only, for 2 - 3 minutes.
Heat remaining butter in skillet, and saute mushroom stems, green pepper, and onion until tender, about 5 minutes. Remove from heat and stir in bread cubes. Fill the mushroom caps with mixture. Place on a Pyrex baking pan. Bake @350 for about 15 minutes.
Little Smokies
1 (6 oz) jar prepared mustard
1 (10 oz) jar currant jelly
2 pkgs (16 each) little smokie sausages
Combine mustard and jelly by stirring over medium heat. When thoroughly heated, add smokies. Heat until sausages are warmed. Serve in a chafing dish, as it needs a heat source to keep warm.
1 (10 oz) jar currant jelly
2 pkgs (16 each) little smokie sausages
Combine mustard and jelly by stirring over medium heat. When thoroughly heated, add smokies. Heat until sausages are warmed. Serve in a chafing dish, as it needs a heat source to keep warm.
Pineapple Cheese Ball
2 (8 oz) pkgs cream cheese, softened
1 (8 oz) can crushed pineapple, drained
1/4 cup green pepper, finely diced
1 Tbs onion, minced
1 Tbs seasoned salt
2 cups chopped pecans
Beat cream cheese. On low speed, add pineapple, green pepper, onion, salt, and 1 cup nuts. Shape into a ball. Roll in remaining nuts. Wrap in plastic and chill overnight. Serve with crackers.
1 (8 oz) can crushed pineapple, drained
1/4 cup green pepper, finely diced
1 Tbs onion, minced
1 Tbs seasoned salt
2 cups chopped pecans
Beat cream cheese. On low speed, add pineapple, green pepper, onion, salt, and 1 cup nuts. Shape into a ball. Roll in remaining nuts. Wrap in plastic and chill overnight. Serve with crackers.
Baked Meatballs in Sweet Sour Sauce
1-1/2 lbs ground chuck or ground turkey
1 can sliced waterchestnuts, drained and chopped
1/2 cup rolled oats
1/2 cup milk
2 eggs
1 tsp salt
1/2 tsp each onion and garlic salt
1 cup ketchup
1 jar (12 oz) currant jelly
Combine meat, waterchestnuts, oats, milk, eggs, and seasonings. Form into small balls. Place in a shallow pan. Combine ketchup and jelly; pour over meatballs. Bake @325, uncovered, for 1 hour, turning balls every 15 minutes.
Serve in a chafing dish, with toothpicks nearby.
1 can sliced waterchestnuts, drained and chopped
1/2 cup rolled oats
1/2 cup milk
2 eggs
1 tsp salt
1/2 tsp each onion and garlic salt
1 cup ketchup
1 jar (12 oz) currant jelly
Combine meat, waterchestnuts, oats, milk, eggs, and seasonings. Form into small balls. Place in a shallow pan. Combine ketchup and jelly; pour over meatballs. Bake @325, uncovered, for 1 hour, turning balls every 15 minutes.
Serve in a chafing dish, with toothpicks nearby.
Beef Jerky
This is one of Tim's favorites. I make a double batch of this at a time, when the family is in town. I have to hide some of it for the adults, or the kids will scoff it all up. Very addictive. Recipe came from a Junior League cookbook.
1-1/2 to 2 lbs flank steak
1/4 cup soy sauce
1 Tbs Worchestershire sauce
Garlic salt
Lemon pepper
Trimm all the fat off meat. Cut into 1/4" thick slices, across the grain of meat. Marinate at leaast one hour to overnight.
Place strips of meat on a cooling rack, placed on top of a foil-lined cookie sheet. (If you have a teflon cooling rack, use it. It's easier to clean up afterwards.) Do not let the strips touch each other, if you can help it. Sprinkle with garlic salt and lemon pepper. Turn over and sprinkle the other side the same way.
Bake @140-150 degrees, 10-12 hours, until it is dried. Strips should be chewy, not brittle. If brittle, the oven was too hot. Store in an airtight container. If keeping for more than a few days (good luck with that), store in the refrigerator. Tastes best at room temp.
1-1/2 to 2 lbs flank steak
1/4 cup soy sauce
1 Tbs Worchestershire sauce
Garlic salt
Lemon pepper
Trimm all the fat off meat. Cut into 1/4" thick slices, across the grain of meat. Marinate at leaast one hour to overnight.
Place strips of meat on a cooling rack, placed on top of a foil-lined cookie sheet. (If you have a teflon cooling rack, use it. It's easier to clean up afterwards.) Do not let the strips touch each other, if you can help it. Sprinkle with garlic salt and lemon pepper. Turn over and sprinkle the other side the same way.
Bake @140-150 degrees, 10-12 hours, until it is dried. Strips should be chewy, not brittle. If brittle, the oven was too hot. Store in an airtight container. If keeping for more than a few days (good luck with that), store in the refrigerator. Tastes best at room temp.
Cocktail Reubens
36 slices party rye bread
Thousand Island salad dressing
4 oz sliced corned beef
8 oz sauerkraut, drained, rinsed, cut up
6 slices Swiss cheese
Spread each slice of rye bread with a little of the salad dressing. Top with a piece of corned beef; cover with sauerkraut. Cut each slice of cheese into 6 pieces. Top each reuben with a slice of cheese. Place on cookie sheet, and bake @400 degrees for 6-8- minutes until cheese melts.
Thousand Island salad dressing
4 oz sliced corned beef
8 oz sauerkraut, drained, rinsed, cut up
6 slices Swiss cheese
Spread each slice of rye bread with a little of the salad dressing. Top with a piece of corned beef; cover with sauerkraut. Cut each slice of cheese into 6 pieces. Top each reuben with a slice of cheese. Place on cookie sheet, and bake @400 degrees for 6-8- minutes until cheese melts.
Cucumber Finger Sandwiches
Like all finger sandwiches, these must be made at the last minute.
Party rye bread
8 oz cream cheese, softened
3 Tbs mayonnaise
2 Tbs grated onion
Salt and pepper, to taste
Dash of Tabasco
English cucumber
Minced fresh parsley
Combine cream cheese, mayo, onion, salt, pepper, and Tabasco. Spread on party rye bread.
Wash a tender skinned English cucumber. With the back of a fork, run the tines down the length of the cucumber, going completely around the cuke. Cut off the ends and slice thinly.
Place a slice of cucumber on each piece of bread. Sprinkle with fresh minced parsley. Refrigerate until serving, but don't make them too far ahead of time as they don't hold well.
Party rye bread
8 oz cream cheese, softened
3 Tbs mayonnaise
2 Tbs grated onion
Salt and pepper, to taste
Dash of Tabasco
English cucumber
Minced fresh parsley
Combine cream cheese, mayo, onion, salt, pepper, and Tabasco. Spread on party rye bread.
Wash a tender skinned English cucumber. With the back of a fork, run the tines down the length of the cucumber, going completely around the cuke. Cut off the ends and slice thinly.
Place a slice of cucumber on each piece of bread. Sprinkle with fresh minced parsley. Refrigerate until serving, but don't make them too far ahead of time as they don't hold well.
Olive Nut Spread
Perfect for the ladies.
6 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup chopped pimento stuffed green olives
2 Tbs olive juice
Dash of pepper
Combine all ingredients and chill at least 24-48 hours before using. Spread on sandwich style white bread, crusts removed. Chop with finely chopped lettuce, if desired. Top with another slice of bread.
Cut each sandwich into 4 triangles, or three long strips. Do not assemble too far ahead of serving.
6 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup chopped pimento stuffed green olives
2 Tbs olive juice
Dash of pepper
Combine all ingredients and chill at least 24-48 hours before using. Spread on sandwich style white bread, crusts removed. Chop with finely chopped lettuce, if desired. Top with another slice of bread.
Cut each sandwich into 4 triangles, or three long strips. Do not assemble too far ahead of serving.
Hot Mexican Appetizer
This is one great recipe to have. You can make it ahead of time, if you want to. It will sit on the serving table and taste just as good after it cools down, as it does fresh out of the oven. Everyone loves this EASY appetizer.
8 oz Monterey Jack cheese
8 oz cheddar or colby cheese
1 sm can chopped green chilies
3 or 4 eggs, beaten
Shred the cheeses. Mix in the eggs and chilies. Pour into a glass baking dish and bake@325 for 25 - 30 minutes, or until set.
8 oz Monterey Jack cheese
8 oz cheddar or colby cheese
1 sm can chopped green chilies
3 or 4 eggs, beaten
Shred the cheeses. Mix in the eggs and chilies. Pour into a glass baking dish and bake@325 for 25 - 30 minutes, or until set.
Caviar Pie
6 eggs, hard boiled
Mayonnaise
Salt and pepper
1 tsp prepared mustard
1 envelope unflavored gelatin
1/4 cup boiling water
4 oz cream cheese
1 jar lumpfish caviar
Cocktail rye bread
Peel and dice hard boiled eggs. Mke an egg salad, using just enough mayo to blend. Add mustard, salt and pepper.
Dissolve gelatin in boiling water. Mix into egg salad. Mold it in a glass pie dish, or mounded in a shallow bowl. Chill until set.
Unmold and re-chill, covered. Spread with softened cream cheese. Sprinkle the caviar over the top, and chill once again.
Serve with cocktail rye bread. Delicious!
Mayonnaise
Salt and pepper
1 tsp prepared mustard
1 envelope unflavored gelatin
1/4 cup boiling water
4 oz cream cheese
1 jar lumpfish caviar
Cocktail rye bread
Peel and dice hard boiled eggs. Mke an egg salad, using just enough mayo to blend. Add mustard, salt and pepper.
Dissolve gelatin in boiling water. Mix into egg salad. Mold it in a glass pie dish, or mounded in a shallow bowl. Chill until set.
Unmold and re-chill, covered. Spread with softened cream cheese. Sprinkle the caviar over the top, and chill once again.
Serve with cocktail rye bread. Delicious!
Waterchestnuts
This is like rumaki, without the chicken liver.
1 cup ketchup
1/2 cup brown sugar
1 can whole waterchestnuts
Dash or two each, soy sauce, Tabasco, Worchestershire sauce
Bacon
Drain chestnuts. Slice bacon strips into two pieces. Wrap a bacon strip around each waterchestnut, securing with a toothpick.
Bake @350 for 20 minutes, on a broiler pan. (Can be made ahead up to this point). Remove from broiler pan and put on a teflon or foil lined sheet.
Mix the ketchup, brown sugar, and spices together. Spoon this sauce over each chestnut. Broil until crisp, turning as needed.
1 cup ketchup
1/2 cup brown sugar
1 can whole waterchestnuts
Dash or two each, soy sauce, Tabasco, Worchestershire sauce
Bacon
Drain chestnuts. Slice bacon strips into two pieces. Wrap a bacon strip around each waterchestnut, securing with a toothpick.
Bake @350 for 20 minutes, on a broiler pan. (Can be made ahead up to this point). Remove from broiler pan and put on a teflon or foil lined sheet.
Mix the ketchup, brown sugar, and spices together. Spoon this sauce over each chestnut. Broil until crisp, turning as needed.
Rumaki
Another man favorite.
Chicken livers
Bacon
Whole waterchestnuts
1/4 cup oil
1/4 cup soy sauce
2 Tbs ketchup
1 Tbs vinegar
1/4 tsp pepper
Dash of garlic salt
Brown sugar
Marinate the livers overnight in oil, soy sauce, fetchup, vinegar, pepper, and garlic salt.
Wrap each chicken liver in a half-slice of bacon. Secure with toothpick. Place on broiler pan. Sprinkle generoulsy with brown sugar, and then broil until meat is cooked, turning as needed.
Chicken livers
Bacon
Whole waterchestnuts
1/4 cup oil
1/4 cup soy sauce
2 Tbs ketchup
1 Tbs vinegar
1/4 tsp pepper
Dash of garlic salt
Brown sugar
Marinate the livers overnight in oil, soy sauce, fetchup, vinegar, pepper, and garlic salt.
Wrap each chicken liver in a half-slice of bacon. Secure with toothpick. Place on broiler pan. Sprinkle generoulsy with brown sugar, and then broil until meat is cooked, turning as needed.
Beef Ball
A good way to use up left-over roast beef. Men love this one.
Left-over roast beef, any amount you want or have, or beef stew meat (cooked)
Grated onion (1/2 onion per lb of meat)
Horseradish to taste
Mayonnaise (enough to blend)
Ground pecans
Chop the cooked meat in a food processor. Combine with the other ingredients (except nuts), adding just enough mayo to hold it together. Form into a ball. Roll in ground nuts. Wrap in waxed paper and chill.
Serve with stone ground wheat crackers.
Left-over roast beef, any amount you want or have, or beef stew meat (cooked)
Grated onion (1/2 onion per lb of meat)
Horseradish to taste
Mayonnaise (enough to blend)
Ground pecans
Chop the cooked meat in a food processor. Combine with the other ingredients (except nuts), adding just enough mayo to hold it together. Form into a ball. Roll in ground nuts. Wrap in waxed paper and chill.
Serve with stone ground wheat crackers.
Dave's Antipasta
My husband is famous for his antipasta. Expensive to make, but a party favorite.
1/4 lb each Italian deli meats, Mortadalla. capicola, salami. roast beef, liver sausage
1/4 lb several cheeses of your choice ( Colby, Swiss, Feta, whatever you want), cubed
Green and black olives
Cherry peppers (canned)
Artichoke hearts (canned)
Small jar giardenara (mixed garden vegetables in oil)
Roasted peppers
Anchovies, optional
Olive oil Oregano
And just about anything else you might want to add
Arrange on a large platter:
Roll up the slices of meat tightly. Press down with you fingers and cut into bite-size lengths. Cut the liver sausage and cheeses into cubes. Assemble the remaining items on the plate. Drizzle with olive oil; sprinkle with oregano.
Can be made several hours ahead.
1/4 lb each Italian deli meats, Mortadalla. capicola, salami. roast beef, liver sausage
1/4 lb several cheeses of your choice ( Colby, Swiss, Feta, whatever you want), cubed
Green and black olives
Cherry peppers (canned)
Artichoke hearts (canned)
Small jar giardenara (mixed garden vegetables in oil)
Roasted peppers
Anchovies, optional
Olive oil Oregano
And just about anything else you might want to add
Arrange on a large platter:
Roll up the slices of meat tightly. Press down with you fingers and cut into bite-size lengths. Cut the liver sausage and cheeses into cubes. Assemble the remaining items on the plate. Drizzle with olive oil; sprinkle with oregano.
Can be made several hours ahead.
Perfect Hard Boiled Eggs
First off, use older eggs for hard boiling. Trying to remove the shells from fresh eggs is really tough.
Bring eggs to room temperature, 30 minutes before heating. Place in a deep saucepan, in a single layer. Add enough water to cover the tops by 1-inch. Set the pan over the heat and bring it just to the point of boiling. Immediately remove from the heat and cover with a lid. Set the timer for 14 - 15 minutes, depending on the size of eggs being used. Pour off the water and immediately plunge the eggs into ice water for 4 minutes.
When removing the shells, crack the shell at the large end of egg. There is an air pocket there that will help when removing the shells. Be sure you get under that membrane when removing the shell.
Bring eggs to room temperature, 30 minutes before heating. Place in a deep saucepan, in a single layer. Add enough water to cover the tops by 1-inch. Set the pan over the heat and bring it just to the point of boiling. Immediately remove from the heat and cover with a lid. Set the timer for 14 - 15 minutes, depending on the size of eggs being used. Pour off the water and immediately plunge the eggs into ice water for 4 minutes.
When removing the shells, crack the shell at the large end of egg. There is an air pocket there that will help when removing the shells. Be sure you get under that membrane when removing the shell.
Orange Butter
This recipe came from Victory Grund. She served it on pumpkin scones, and it was oh-so-good.
1 cup unsalted butter, softened (no substitutes)
8 oz cream cheese
1-1/4 cups powdered sugar
1/4 cup frozen orange juice concentrate, thawed
1 Tbs grated orange rind
Just cream it all together with your electric mixer. Use it on biscuits, scones, or even pancakes.
1 cup unsalted butter, softened (no substitutes)
8 oz cream cheese
1-1/4 cups powdered sugar
1/4 cup frozen orange juice concentrate, thawed
1 Tbs grated orange rind
Just cream it all together with your electric mixer. Use it on biscuits, scones, or even pancakes.
Baking in Color ~ Colored Sugar
Instead of spending the money for store-bought sugar sparkles for cookies and cupcakes, make your own in whatever shade you want.
Put the desored amount of sugar in a coffee mug. Add a little food coloring, using liquid coloring for pastel shades, and gel coloring for deeper shades. Stir with a spoon until evenly distributed. It may clump at first, but keep stirring. If it hasn't smoothed out after stirring for 3 minutes, add more sugar.
The finished product should be the consistency of fresh brown sugar. If too wet, add more sugar.
Put a paper towel on a plate. Dump the mixture on the towel to dry, stirring every few hours. When completely dry, sift and put into clean salt and pepper shakers.
This is a lot of fussing around, but if you want a special color, this is a way to get it.
Put the desored amount of sugar in a coffee mug. Add a little food coloring, using liquid coloring for pastel shades, and gel coloring for deeper shades. Stir with a spoon until evenly distributed. It may clump at first, but keep stirring. If it hasn't smoothed out after stirring for 3 minutes, add more sugar.
The finished product should be the consistency of fresh brown sugar. If too wet, add more sugar.
Put a paper towel on a plate. Dump the mixture on the towel to dry, stirring every few hours. When completely dry, sift and put into clean salt and pepper shakers.
This is a lot of fussing around, but if you want a special color, this is a way to get it.
Pecan Praline Bars
From one of Maida Heatter's dessert cookbooks.
1 stick unsalted butter
1/4 tsp salt
1 cup light brown sugar, packed
2 cups sifted flour
2-1/2 cups pecan halves
Prepare a 9x13" pan as follows:
Cut a piece of foil large enough to cover the bottom and sides of the pan. Turn the pan upside down. Center the foil over the pan with the shiny side down. Using your hands, press down the sides and corners to shape the foil to fit the pan. Lift the foil out of the pan. Run a little water into the pan to wet it all over. Pou it all out, except for 1 Tbs. (The wet pan helps to hold the foil down.) Place the foil back into the pan, pressing against the sides and bottom. Do not butter the foil.
In a large bowl, beat the butter until soft. Add salt and sugar, beating well. Add flour and beat for a minute or so, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers.
Turn the mixture into the prepared pan. Press down with your fingers to form a compact layer. Place the pecans on the crust, touching each other, with the flat sides down, and all in the same direction to cover the entire crust.
Topping:
1-1/2 sticks unsalted butter
1/2 cup light brown sugar, packed
In a medium size saucepan, melt the butter. Add brown sugar and stir constantly with a wooden spoon over high heat, until the mixture comes to a hard boil over the entire surface. Continue to stir over the heat for another 30 seconds, or so. Remove the pan from the heat and pour hot mixture over the pecans, trying to coat the entire surface. Bake for 22 minutes @350 degrees.
Remove from oven and let stand until cooled. Refrigerate for one hour.
Cover the pan with a cookie sheet and turn upside down. Remove pan and peel off the foil. Turn the cold and firm cake right-side-up on a cutting board. Cut into rectangles. Store in an airtight container with waxed paper between layers. Bring to room temp before serving.
1 stick unsalted butter
1/4 tsp salt
1 cup light brown sugar, packed
2 cups sifted flour
2-1/2 cups pecan halves
Prepare a 9x13" pan as follows:
Cut a piece of foil large enough to cover the bottom and sides of the pan. Turn the pan upside down. Center the foil over the pan with the shiny side down. Using your hands, press down the sides and corners to shape the foil to fit the pan. Lift the foil out of the pan. Run a little water into the pan to wet it all over. Pou it all out, except for 1 Tbs. (The wet pan helps to hold the foil down.) Place the foil back into the pan, pressing against the sides and bottom. Do not butter the foil.
In a large bowl, beat the butter until soft. Add salt and sugar, beating well. Add flour and beat for a minute or so, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers.
Turn the mixture into the prepared pan. Press down with your fingers to form a compact layer. Place the pecans on the crust, touching each other, with the flat sides down, and all in the same direction to cover the entire crust.
Topping:
1-1/2 sticks unsalted butter
1/2 cup light brown sugar, packed
In a medium size saucepan, melt the butter. Add brown sugar and stir constantly with a wooden spoon over high heat, until the mixture comes to a hard boil over the entire surface. Continue to stir over the heat for another 30 seconds, or so. Remove the pan from the heat and pour hot mixture over the pecans, trying to coat the entire surface. Bake for 22 minutes @350 degrees.
Remove from oven and let stand until cooled. Refrigerate for one hour.
Cover the pan with a cookie sheet and turn upside down. Remove pan and peel off the foil. Turn the cold and firm cake right-side-up on a cutting board. Cut into rectangles. Store in an airtight container with waxed paper between layers. Bring to room temp before serving.
Perfect Lemon Bars
From Cook's Illustrated. The lemon filling must be added to a warm crust.
Crust:
1-3/4 cups flour
2/3 cup powdered sugar
1/4 cup cornstarch
3/4 tsp salt
12 Tbs unsalted butter, cold and cut into 1" pieces
Lightly butter a 9x13" baking pan, and line it lengthwise with a sheet of parchment or waxed paper. Dot paper with butter, and then lay a second sheet of paper over it crosswise.
Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add butter and process 8-10 seconds. Then pulse it until mixture resembles coarse cornmeal, about 3 or more 1-second pulses. Sprinkle mixture into lined pan. Press down with fingers firmly to spread and compact over entire pan, and 1/2" up the sides. Chill for 30 minutes, and then bake @350 for 20 minutes.
Filling:
4 large eggs, beaten lightly
1-1/3 cups sugar
3 Tbs flour
1/8 tsp salt
2 tsp finely grated lemon zest
Juice from 2 lemons
1/3 cup whole milk
Reduce oven temp to 325 degrees. Whisk eggs, sugar, and flour. Stir in lemon juice, milk, and salt. Pour filling mixture into warm crust. Bake @325 until it feels firm when touched lightly, about 20 minutes.
Cool on a wire rack until near room temp, at least 30 minutes. Grasp the lengthwise edges of the paper and lift the bars out of the pan, onto a cutting board. Cut into squares using a pizza cutter, and wiping the blade clean after each cut. Sift powdered sugar over the tops of bars.
Crust:
1-3/4 cups flour
2/3 cup powdered sugar
1/4 cup cornstarch
3/4 tsp salt
12 Tbs unsalted butter, cold and cut into 1" pieces
Lightly butter a 9x13" baking pan, and line it lengthwise with a sheet of parchment or waxed paper. Dot paper with butter, and then lay a second sheet of paper over it crosswise.
Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add butter and process 8-10 seconds. Then pulse it until mixture resembles coarse cornmeal, about 3 or more 1-second pulses. Sprinkle mixture into lined pan. Press down with fingers firmly to spread and compact over entire pan, and 1/2" up the sides. Chill for 30 minutes, and then bake @350 for 20 minutes.
Filling:
4 large eggs, beaten lightly
1-1/3 cups sugar
3 Tbs flour
1/8 tsp salt
2 tsp finely grated lemon zest
Juice from 2 lemons
1/3 cup whole milk
Reduce oven temp to 325 degrees. Whisk eggs, sugar, and flour. Stir in lemon juice, milk, and salt. Pour filling mixture into warm crust. Bake @325 until it feels firm when touched lightly, about 20 minutes.
Cool on a wire rack until near room temp, at least 30 minutes. Grasp the lengthwise edges of the paper and lift the bars out of the pan, onto a cutting board. Cut into squares using a pizza cutter, and wiping the blade clean after each cut. Sift powdered sugar over the tops of bars.
Cream Cheese Pecan Pie
6 oz cream cheese, softened
4 eggs
3/4 cup light or dark corn syrup (or use half of each)
1-1/4 cups chopped pecans
1/4 cup, plus 2 Tbs sugar
2 tsp vanilla
1/4 tsp salt
1 unbaked pastry shell
In a small bowl, beat together cheese, 1/4 cup sugar, 1 egg, 1 tsp vanilla, and salt until thick, creamy, and smooth.
In another bowl, beat 3 eggs until yolks and whites are combined. Add corn syrup, 2 Tbs sugar, and 1 tsp vanilla. Beat gently until blended.
Spread cream cheese mixture on bottom of pie shell. Sprinkle in pecans. Gently pour syrup over the top. Bake @375 for 35 - 40 minutes, until center is firm.
4 eggs
3/4 cup light or dark corn syrup (or use half of each)
1-1/4 cups chopped pecans
1/4 cup, plus 2 Tbs sugar
2 tsp vanilla
1/4 tsp salt
1 unbaked pastry shell
In a small bowl, beat together cheese, 1/4 cup sugar, 1 egg, 1 tsp vanilla, and salt until thick, creamy, and smooth.
In another bowl, beat 3 eggs until yolks and whites are combined. Add corn syrup, 2 Tbs sugar, and 1 tsp vanilla. Beat gently until blended.
Spread cream cheese mixture on bottom of pie shell. Sprinkle in pecans. Gently pour syrup over the top. Bake @375 for 35 - 40 minutes, until center is firm.
Peach Cream Pie
Crust:
1-1/2 cups flour
1/2 tsp salt
1/2 cup butter
Filling:
4 cups fresh sliced peaches
1 cup sugar, divided
2 Tbs flour
1 egg
1/2 tsp vanilla
1/2 tsp salt
1 cup (8 oz) sour cream
Topping:
1/3 cup sugar
1/3 cup flour
Pinch of cinnamon
1/4 cup butter
Combine flour and salt; cut in butter until crumbly. Press into 9" pie pan.
Place peaches in bowl. Sprinkle 1/2 cup sugar over them. Combine 2 Tbs flour, egg, vanilla, salt, and remaining sugar. Fold in sour cream. Stir gently into peaches. Pour this into pie shell. Bake @400 for 15 minutes. Reduce heat to 350 degrees, and continue to bake for another 20 minutes.
Meanwhile, for the topping, combine sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over baked pie. Return the oven temperature to 400 degrees. Bake for another 15 min.
1-1/2 cups flour
1/2 tsp salt
1/2 cup butter
Filling:
4 cups fresh sliced peaches
1 cup sugar, divided
2 Tbs flour
1 egg
1/2 tsp vanilla
1/2 tsp salt
1 cup (8 oz) sour cream
Topping:
1/3 cup sugar
1/3 cup flour
Pinch of cinnamon
1/4 cup butter
Combine flour and salt; cut in butter until crumbly. Press into 9" pie pan.
Place peaches in bowl. Sprinkle 1/2 cup sugar over them. Combine 2 Tbs flour, egg, vanilla, salt, and remaining sugar. Fold in sour cream. Stir gently into peaches. Pour this into pie shell. Bake @400 for 15 minutes. Reduce heat to 350 degrees, and continue to bake for another 20 minutes.
Meanwhile, for the topping, combine sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over baked pie. Return the oven temperature to 400 degrees. Bake for another 15 min.
The Very Best New York Cheesecake
If you have cheesecake lovers in your family, this is the ultimate. Doubt you'll ever want another after you try this one.
1-1/2 cups flour
1/3 cup sugar
1 egg, beaten
1/2 cup butter, softened
5 (8 oz) pkgs Philadelphia cream cheese, softened
1-3/4 cups sugar
3 Tbs flour
5 eggs
2 egg yolks
1/4 cup heavy cream (unwhipped)
Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg, and 1/2 cup butter. Spread to edges of 10" springform pan sprayed with PAM. Prick with a fork, Bake for 15 minutes @400 degrees. Cool slightly. (You may completely omit the crust if you desire). Increase the oven temp to 450 degrees.
To prevent cracking on top, place a pan of water in the bottom of the oven while cake is baking.
Combine all remaining ingredients, except the cream. Beat very well. Add the cream and beat slowly, only to blend together. Pour filling over crust and bake 10 minutes @450 degrees. Reduce temperature to 200 degrees. Continue baking for 1 hour. Turn oven off, but leave the cake in the oven for another hour to cool down slowly. Do not open the oven door during this time. Don't worry if the center looks slightly jiggly at first. Cover with foil and chill overnight before cutting.
1-1/2 cups flour
1/3 cup sugar
1 egg, beaten
1/2 cup butter, softened
5 (8 oz) pkgs Philadelphia cream cheese, softened
1-3/4 cups sugar
3 Tbs flour
5 eggs
2 egg yolks
1/4 cup heavy cream (unwhipped)
Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg, and 1/2 cup butter. Spread to edges of 10" springform pan sprayed with PAM. Prick with a fork, Bake for 15 minutes @400 degrees. Cool slightly. (You may completely omit the crust if you desire). Increase the oven temp to 450 degrees.
To prevent cracking on top, place a pan of water in the bottom of the oven while cake is baking.
Combine all remaining ingredients, except the cream. Beat very well. Add the cream and beat slowly, only to blend together. Pour filling over crust and bake 10 minutes @450 degrees. Reduce temperature to 200 degrees. Continue baking for 1 hour. Turn oven off, but leave the cake in the oven for another hour to cool down slowly. Do not open the oven door during this time. Don't worry if the center looks slightly jiggly at first. Cover with foil and chill overnight before cutting.
My Best Gingerbread
That would be my Aunt Harriet's Best Gingerbread. She was a farm wife and 4-H leader for years, and won a blue ribbon at the county fair for her gingerbread.
1/2 cup butter
1/2 cup sugar
1 egg, beaten
2-1/2 cups flour
1-1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1 cup molasses
1 cup hot water
Cream butter and sugar; add beaten egg. Sift dry ingredients together. Combine hot water and molasses. Add liquid and dry ingredients alternately to creamed mixture. Beat until smooth.
Bake in prepared 8" square pan for 45 minutes @350 degrees.
1/2 cup butter
1/2 cup sugar
1 egg, beaten
2-1/2 cups flour
1-1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1 cup molasses
1 cup hot water
Cream butter and sugar; add beaten egg. Sift dry ingredients together. Combine hot water and molasses. Add liquid and dry ingredients alternately to creamed mixture. Beat until smooth.
Bake in prepared 8" square pan for 45 minutes @350 degrees.
Sunday, October 30, 2011
Blueberry Cobbler
I think this tastes even better the next day.
1/4 cup butter, softened
1/2 cup sugar
1 cup flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
2 cups blueberries, fresh or canned
1/4 - 1/2 cup sugar
1/4 tsp cinnamon
1-1/2 cups water and/or juice drained from berries*
1 - 2 Tbs bourbon
Cream butter and sugar until fluffy. Mix flour, salt and baking powder. Add to creamed mixture alternately with milk, beating until smooth. Pour into shallow 2 qt Pyrex baking dish, sprayed with PAM, or buttered. Spread evenly.
Drain fruit, if using frozen or canned, reserving liquid. Spoon fruit over batter. Mix sugar and cinnamon. Combine juice and enough water to equal 1-1/2 cups liquid. Pour over top of berries. Bake @375 for 45 - 50 minutes.
*If using canned fruit in heavy syrup, omit sugar.
1/4 cup butter, softened
1/2 cup sugar
1 cup flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
2 cups blueberries, fresh or canned
1/4 - 1/2 cup sugar
1/4 tsp cinnamon
1-1/2 cups water and/or juice drained from berries*
1 - 2 Tbs bourbon
Cream butter and sugar until fluffy. Mix flour, salt and baking powder. Add to creamed mixture alternately with milk, beating until smooth. Pour into shallow 2 qt Pyrex baking dish, sprayed with PAM, or buttered. Spread evenly.
Drain fruit, if using frozen or canned, reserving liquid. Spoon fruit over batter. Mix sugar and cinnamon. Combine juice and enough water to equal 1-1/2 cups liquid. Pour over top of berries. Bake @375 for 45 - 50 minutes.
*If using canned fruit in heavy syrup, omit sugar.
Mother Earth Bread
2 cups boiling water
1 cup oats
1/2 cup honey
1 tsp salt
2 pkgs dry yeast
2 Tbs melted butter
4-1/2 to 5 cups flour
Soak yeast in 1/3 cup warm water for 5 minutes. Combine oays and boiling water. Add salt, honey, and butter. Add yeast and enough flour to make a kneadable dough. Knead for 5 - 10 minutes. Let rise until double. Divide in half. Shape into two loaves. Put into greased loaf pans and let rise again.
Add small amount of water to an egg yolk, and brush over loaves. Bake @325 for 50 minutes.
1 cup oats
1/2 cup honey
1 tsp salt
2 pkgs dry yeast
2 Tbs melted butter
4-1/2 to 5 cups flour
Soak yeast in 1/3 cup warm water for 5 minutes. Combine oays and boiling water. Add salt, honey, and butter. Add yeast and enough flour to make a kneadable dough. Knead for 5 - 10 minutes. Let rise until double. Divide in half. Shape into two loaves. Put into greased loaf pans and let rise again.
Add small amount of water to an egg yolk, and brush over loaves. Bake @325 for 50 minutes.
Corn Bread
1 cup butter
1 cup sugar
4 eggs
1 (4 oz) can California green chilies, seeded, chopped
1 (16 oz) can cream style corn
1/2 cup shredded mild cheddar cheese
1 cup yellow cornmeal
1 cup flour
4 tsp baking powder
1/2 tsp salt
Cream butter and sugar; add eggs one at a time. Add chilies, corn, and cheese Mix well.
Sift flour and cornmeal together with baking powder and salt. Add to corn mixture. Pour into greased and floured 9x13" pan. Put into a preheated, 350 degree oven, and immediately turn the oven down to 300 degrees. Bake for one hour, and serve while warm.
1 cup sugar
4 eggs
1 (4 oz) can California green chilies, seeded, chopped
1 (16 oz) can cream style corn
1/2 cup shredded mild cheddar cheese
1 cup yellow cornmeal
1 cup flour
4 tsp baking powder
1/2 tsp salt
Cream butter and sugar; add eggs one at a time. Add chilies, corn, and cheese Mix well.
Sift flour and cornmeal together with baking powder and salt. Add to corn mixture. Pour into greased and floured 9x13" pan. Put into a preheated, 350 degree oven, and immediately turn the oven down to 300 degrees. Bake for one hour, and serve while warm.
Peach and Blueberry Pound Cake
Serve this as a coffee bread, or as a great dessert served with fresh sliced peaches and some whipped cream or ice cream. Tastes better when made a day before serving.
1/2 cup unsalted butter
4 oz cream cheese, softened
2 cups sugar
5 large eggs
1/4 cup peach brandy
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1-1/4 cups diced fresh peaches
1 cup blueberries
Generously grease and sugar a 10" tube pan; set aside. Beat butter and cream cheese together for about 2 minutes, or until creamy. Gradually add sugar, beating 5 - 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in brandy.
Combine flour, baking powder, and salt; add to butter mixture, beating on low speed just until blended. Fold in peaches. Pour into prepared pan. Poke the blueberries in by hand, so they won't discolor the batter.
Bake @325 for 1 hour and 25 minutes, or until a long skewer inserted in middle of cake comes out clean. Cool in the pan, on a wire rack 15 minutes. Remove from pan and cool on the rack.
Before serving, sift the top with powdered sugar.
1/2 cup unsalted butter
4 oz cream cheese, softened
2 cups sugar
5 large eggs
1/4 cup peach brandy
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1-1/4 cups diced fresh peaches
1 cup blueberries
Generously grease and sugar a 10" tube pan; set aside. Beat butter and cream cheese together for about 2 minutes, or until creamy. Gradually add sugar, beating 5 - 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in brandy.
Combine flour, baking powder, and salt; add to butter mixture, beating on low speed just until blended. Fold in peaches. Pour into prepared pan. Poke the blueberries in by hand, so they won't discolor the batter.
Bake @325 for 1 hour and 25 minutes, or until a long skewer inserted in middle of cake comes out clean. Cool in the pan, on a wire rack 15 minutes. Remove from pan and cool on the rack.
Before serving, sift the top with powdered sugar.
Rhubarb Coffeecake
1 pkg dry yeast, softened in 1/4 cup warm water
1/2 cup milk, scalded
1/4 cup sugar
2 Tbs butter
1 tsp salt
2-1/2 cups flour
1 egg
Melted butter, cinnamon and sugar
Add sugar, salt, and butter to milk. Cool to likewarm. Add flour to make a thick batter. Mix well. Add yeast and egg. Beat well. Add enough flour to make soft dough. Knead. Cover and let rise in a greased bowl.
Punch down. Let rest 10 minutes. Pat 3/4 of dough in bottom of greased 9" round pan. Brush with melted butter. Sprinkle with cinnamon and sugar, mixed together. Spread filling evenly over the batter. Roll remaining dough 1/4" thick and cut into strips to make lattice. Let rise until double. Bake @350 for 35 min.
Filling:
1/2 cup sugar
1 Tbs flour
1-1/2 cups diced rhubarb
2 Tbs water
Combine all together. Cook until tender.
1/2 cup milk, scalded
1/4 cup sugar
2 Tbs butter
1 tsp salt
2-1/2 cups flour
1 egg
Melted butter, cinnamon and sugar
Add sugar, salt, and butter to milk. Cool to likewarm. Add flour to make a thick batter. Mix well. Add yeast and egg. Beat well. Add enough flour to make soft dough. Knead. Cover and let rise in a greased bowl.
Punch down. Let rest 10 minutes. Pat 3/4 of dough in bottom of greased 9" round pan. Brush with melted butter. Sprinkle with cinnamon and sugar, mixed together. Spread filling evenly over the batter. Roll remaining dough 1/4" thick and cut into strips to make lattice. Let rise until double. Bake @350 for 35 min.
Filling:
1/2 cup sugar
1 Tbs flour
1-1/2 cups diced rhubarb
2 Tbs water
Combine all together. Cook until tender.
Cranberry Coffeecake
1/2 cup butter
1 cup sugar
2 egs
1 cup sour cream
2 cups flour
1/2 tsp salt
1 tsp each, baking powder and baking soda
1 tsp almond extract
1 (16 oz) can whole cranberry sauce
1/2 cup chopped nuts
Cream butter, sugar; add eggs one at a time. Add almond extract. Add dry ingredients alternately with sour cream. Spread half of batter in a greased bundt pan. Spread half of the cranberry sauce over batter. Add the remaining batter, and then the rest of the cranberry sauce. Sprinkle with chopped nuts.
Bake @350 for 55 minutes. Cool for 5 minutes before removing from pan. Make a glaze with powdered sugar mixed with a little water and almond extract. Drizzle over cake.
1 cup sugar
2 egs
1 cup sour cream
2 cups flour
1/2 tsp salt
1 tsp each, baking powder and baking soda
1 tsp almond extract
1 (16 oz) can whole cranberry sauce
1/2 cup chopped nuts
Cream butter, sugar; add eggs one at a time. Add almond extract. Add dry ingredients alternately with sour cream. Spread half of batter in a greased bundt pan. Spread half of the cranberry sauce over batter. Add the remaining batter, and then the rest of the cranberry sauce. Sprinkle with chopped nuts.
Bake @350 for 55 minutes. Cool for 5 minutes before removing from pan. Make a glaze with powdered sugar mixed with a little water and almond extract. Drizzle over cake.
Swedish Rice Pudding
This is a Swedish recipe eaten as a side dish with the meal, not as a dessert. Barb Olson used to bring a Swedish Rice Pudding to our potlucks.
1 cup uncooked rice (not instant)
1 qt whole milk
4 eggs
1 tsp vanilla
1/2 cup sugar
Cook rice in salted wayer, 20 minutes. Drain any remaining liquid. Beat eggs, sugar, vanilla, and milk, Blend into rice. Bake in a casserole dish, set in a pan of water, @325 degrees, for 1 hour.
When it starts to congeal, stir and then dot with butter. Sprinkle top with cinnamon and continue baking until a knife inserted in middle comes out clean.
1 cup uncooked rice (not instant)
1 qt whole milk
4 eggs
1 tsp vanilla
1/2 cup sugar
Cook rice in salted wayer, 20 minutes. Drain any remaining liquid. Beat eggs, sugar, vanilla, and milk, Blend into rice. Bake in a casserole dish, set in a pan of water, @325 degrees, for 1 hour.
When it starts to congeal, stir and then dot with butter. Sprinkle top with cinnamon and continue baking until a knife inserted in middle comes out clean.
Nonna's Polenta
Nonna was my Italian mother-in-law. This is how she makes fried polenta. We love it. Mom said to blend the cornmeal in cold water first. This way helps to prevent lumping.
6 cups boiling water
2 tsp salt
1-1/4 to 1-1/2 cups cold water
2 cups corn meal, coarse cut
Combine corn meal, salt, and cold water. Stir until evenly moist. Add boiling water. Cook on top of stove, stirring constantly, for 15 minutes.
You can serve it just as-is, or fry it. Pack it into a buttered loaf pan and chill. Slice 1/2" thick and fry in butter.
6 cups boiling water
2 tsp salt
1-1/4 to 1-1/2 cups cold water
2 cups corn meal, coarse cut
Combine corn meal, salt, and cold water. Stir until evenly moist. Add boiling water. Cook on top of stove, stirring constantly, for 15 minutes.
You can serve it just as-is, or fry it. Pack it into a buttered loaf pan and chill. Slice 1/2" thick and fry in butter.
Polenta with Gorgonzola and Red Pepper Sauce
6 cups water
2 cups cornmeal (1 cup each, fine and coarsely ground)
2 tsp salt
2 Tbs melted butter
8 oz Gorgonzola cheese
In a large, heavy pot, slowly pour water into the cornmeal, stirring constantly, until you have a lump-free paste. Stir in the rest of the water and salt. Cook on med-low heat for 20 - 30 minutes, stirring very frequently, until thick and smooth. Be especially careful the last 10 miutes to prevent scorching. When done, a spoon will stand up in the middle and the whole mass will cling together and pull away from the sides of the pan.
Remove from heat and scoop it out onto the countertop (or large cutting board) that has been wet down with cold water to prevent sticking. Smooth out polenta to about 1/2" thick. Cool for at least 30 minutes, up to half a day, covered with a cloth. Brush bottom and sides of baking dish with some of the melted butter. Brush the rest of the butter on top of the polenta. Cut into small rounds with a biscuit cutter. Put the scrap polenta in the baking dish. On top of this, make an overlapping row of rounds, leaning up against the side of the dish. Lean the next row of rounds overlapping the first row, etc. Crumble cheese over top.
Bake @450 degrees for about 20 minutes, until cheese melts and polenta is crusty. Serve with Roasted Red Pepper Sauce.
Roasted Red Pepper Sauce:
6 huge or 9 med red bell peppers
1 onion, chopped
3 Tbs olive oil
3 cloves garlic, finely minced
3 tomatoes, finely chopped OR 6 canned whole Italian Plum tomatoes with juice to make 1-1/2 cups
2 Tbs chopped fresh basil (1 tsp dried)
Freshly ground black pepper, to taste
1/4 cup chopped fresh parsley (not dried)
Place whole peppers directly on the rack of 500 degree oven, for about 20 minutes. Turn 2 - 3 times to get all sides evenly charred. Cover the bottom of the oven with aluminum foil to catch the drips, in case one splits open. Roast until skins are black and blistered. Put them immediately in a covered bowl. Allowing them to cool down in their own steam will make peeling easier.
When cool enough to handle, peel them over o bowl to catch the wonderful oils tey secrete. Do not rinse them. Remove seeds and thick inner inner membranes. Slice into thin strips, and then in half lengthwise. You should have about 2 cups.
Saute the onions in the wonderful pepper oils you have collected, or in the olive oil. Add garlic and saute for a few quick minutes. When the onions are translucent, add tomatoes, basil, and black pepper. Stir in the red pepper strips and cook for a few minutes.
Puree about 1/3 of the sauce in a blender or food processor. Return it to the pan. Add parsley. Serve over polenta or cooked pasta. If using pasta, slightly under-cook the pasta and put it in the pot of sauce to finish cooking.
NOTE:
Roast a few more peppers while you're at it, and use them for sandwiches. A roasted red pepper sandwich is the best!
2 cups cornmeal (1 cup each, fine and coarsely ground)
2 tsp salt
2 Tbs melted butter
8 oz Gorgonzola cheese
In a large, heavy pot, slowly pour water into the cornmeal, stirring constantly, until you have a lump-free paste. Stir in the rest of the water and salt. Cook on med-low heat for 20 - 30 minutes, stirring very frequently, until thick and smooth. Be especially careful the last 10 miutes to prevent scorching. When done, a spoon will stand up in the middle and the whole mass will cling together and pull away from the sides of the pan.
Remove from heat and scoop it out onto the countertop (or large cutting board) that has been wet down with cold water to prevent sticking. Smooth out polenta to about 1/2" thick. Cool for at least 30 minutes, up to half a day, covered with a cloth. Brush bottom and sides of baking dish with some of the melted butter. Brush the rest of the butter on top of the polenta. Cut into small rounds with a biscuit cutter. Put the scrap polenta in the baking dish. On top of this, make an overlapping row of rounds, leaning up against the side of the dish. Lean the next row of rounds overlapping the first row, etc. Crumble cheese over top.
Bake @450 degrees for about 20 minutes, until cheese melts and polenta is crusty. Serve with Roasted Red Pepper Sauce.
Roasted Red Pepper Sauce:
6 huge or 9 med red bell peppers
1 onion, chopped
3 Tbs olive oil
3 cloves garlic, finely minced
3 tomatoes, finely chopped OR 6 canned whole Italian Plum tomatoes with juice to make 1-1/2 cups
2 Tbs chopped fresh basil (1 tsp dried)
Freshly ground black pepper, to taste
1/4 cup chopped fresh parsley (not dried)
Place whole peppers directly on the rack of 500 degree oven, for about 20 minutes. Turn 2 - 3 times to get all sides evenly charred. Cover the bottom of the oven with aluminum foil to catch the drips, in case one splits open. Roast until skins are black and blistered. Put them immediately in a covered bowl. Allowing them to cool down in their own steam will make peeling easier.
When cool enough to handle, peel them over o bowl to catch the wonderful oils tey secrete. Do not rinse them. Remove seeds and thick inner inner membranes. Slice into thin strips, and then in half lengthwise. You should have about 2 cups.
Saute the onions in the wonderful pepper oils you have collected, or in the olive oil. Add garlic and saute for a few quick minutes. When the onions are translucent, add tomatoes, basil, and black pepper. Stir in the red pepper strips and cook for a few minutes.
Puree about 1/3 of the sauce in a blender or food processor. Return it to the pan. Add parsley. Serve over polenta or cooked pasta. If using pasta, slightly under-cook the pasta and put it in the pot of sauce to finish cooking.
NOTE:
Roast a few more peppers while you're at it, and use them for sandwiches. A roasted red pepper sandwich is the best!
Parmesan Potatoes
3 - 4 med potatoes
1/4 cup flour
3/4 tsp salt (can use part garlic salt)
1/4 cup Parmesan cheese
Dash of pepper
1/3 cup butter
Peel potatoes, cut into quarters. Combine flour, cheese, salt and pepper. Put into a paper bag. Moisten potatoes with water. Shake a few potatoes at a time in the bag of cheese mixture.
Melt butter in a 9 x 13" baking pan. Place potatoes in the pan, in one layer. Bake @375 degrees for one hour, turning once.
1/4 cup flour
3/4 tsp salt (can use part garlic salt)
1/4 cup Parmesan cheese
Dash of pepper
1/3 cup butter
Peel potatoes, cut into quarters. Combine flour, cheese, salt and pepper. Put into a paper bag. Moisten potatoes with water. Shake a few potatoes at a time in the bag of cheese mixture.
Melt butter in a 9 x 13" baking pan. Place potatoes in the pan, in one layer. Bake @375 degrees for one hour, turning once.
Glazed Baby Carrots
2 Tbs butter
1 lb baby carrots, cooked and drained
2 Tbs orange juice
2 Tbs brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1/8 tsp pepper
Melt butter in skillet. Add cooked carrots, orange juice, sugar, and spices. Cook, stirring constantly over high heat, for 2 minutes, or until glazed.
1 lb baby carrots, cooked and drained
2 Tbs orange juice
2 Tbs brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1/8 tsp pepper
Melt butter in skillet. Add cooked carrots, orange juice, sugar, and spices. Cook, stirring constantly over high heat, for 2 minutes, or until glazed.
Baked Broccoli
This has a nice crunch, thanks to the water chestnuts.
1 bunch broccoli
1 or 2 cans cream of celery soup
1 can sliced water chestnuts, drained
Seasoned croutons, crushed
Just cut off the very ends of each broccoli stalk. Using a vegetable peeler, peel the stems to remove the tough outer skin. The broccoli is now very nice and tender to use. Cut up the broccoli stems and flowerettes. Steam the broccoli until just tender.
Combine the steamed broccoli, water chestnuts, and enough cream of celery soup to moisten. You may need to add a little milk or water to this so it won't be dry when baked.
Put in a round Pyrex baking dish and top with crushed croutons. Bake @325 degrees until nicely warmed.
1 bunch broccoli
1 or 2 cans cream of celery soup
1 can sliced water chestnuts, drained
Seasoned croutons, crushed
Just cut off the very ends of each broccoli stalk. Using a vegetable peeler, peel the stems to remove the tough outer skin. The broccoli is now very nice and tender to use. Cut up the broccoli stems and flowerettes. Steam the broccoli until just tender.
Combine the steamed broccoli, water chestnuts, and enough cream of celery soup to moisten. You may need to add a little milk or water to this so it won't be dry when baked.
Put in a round Pyrex baking dish and top with crushed croutons. Bake @325 degrees until nicely warmed.
Sweet and Sour Red Cabbage
This is another good German recipe. Great served with pork roast and mashed potatoes.
2 lbs red cabbage
1/2 cup chopped onion
8 oz bacon, cut up
2/3 cup each, vinegar, sugar, water
1 tsp salt
1 sm apple, cubed, OR 1 cup applesauce
Cut cabbage into small slices. Saute onion and bacon. Add remaining ingredients and simmer until cabbage is tender. This will take about 1 to 1-1/2 hours.
2 lbs red cabbage
1/2 cup chopped onion
8 oz bacon, cut up
2/3 cup each, vinegar, sugar, water
1 tsp salt
1 sm apple, cubed, OR 1 cup applesauce
Cut cabbage into small slices. Saute onion and bacon. Add remaining ingredients and simmer until cabbage is tender. This will take about 1 to 1-1/2 hours.
Cranberry Raspberry Jell-O
1 (6 oz) pkg raspberry Jell-O
1 (20 oz) can crushed pineapple
1 (16 oz) can jellied cranberry sauce
1 pkg frozen raspberries
1 cup chopped nuts
8 oz cream cheese, softened
1 cup sour cream
Drain pineapple, reserving juice. Add enough water to reserved juice to equal 3 cups. Bring to a boil. Add Jell-O and dissolve. Add frozen raspberries. Mash up the cranberry sauce and add to Jell-O mixture. Add pineapple and nuts.
When ready to serve, blend cream cheese and sour cream. Spread over top.
1 (20 oz) can crushed pineapple
1 (16 oz) can jellied cranberry sauce
1 pkg frozen raspberries
1 cup chopped nuts
8 oz cream cheese, softened
1 cup sour cream
Drain pineapple, reserving juice. Add enough water to reserved juice to equal 3 cups. Bring to a boil. Add Jell-O and dissolve. Add frozen raspberries. Mash up the cranberry sauce and add to Jell-O mixture. Add pineapple and nuts.
When ready to serve, blend cream cheese and sour cream. Spread over top.
Crisp Garden Slaw
This will stay crisp for a couple of days.
8 cups shredded cabbage
2 carrots, shredded
1 green pepper, diced
1/2 cup chopped onion
3/4 cup cold water
1 envelope unflavored gelatin
2/3 cup sugar
2 tsp celery seed
1-1/2 tsp salt
1/4 tsp pepper
2/3 cup cider vinegar
2/3 cup salad oil
Mix vegetables in a large bowl. Sprinkle with 1/2 cup cold water and chill.
Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in a saucepan. Bring to a boil. Stir in softened gelatin. Cool until slightly thickened. Beat well. Gradually beat in salad oil.
Drain vegetables. Pour dressing over the top and mix lightly until all is covered. Chill until serving.
8 cups shredded cabbage
2 carrots, shredded
1 green pepper, diced
1/2 cup chopped onion
3/4 cup cold water
1 envelope unflavored gelatin
2/3 cup sugar
2 tsp celery seed
1-1/2 tsp salt
1/4 tsp pepper
2/3 cup cider vinegar
2/3 cup salad oil
Mix vegetables in a large bowl. Sprinkle with 1/2 cup cold water and chill.
Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in a saucepan. Bring to a boil. Stir in softened gelatin. Cool until slightly thickened. Beat well. Gradually beat in salad oil.
Drain vegetables. Pour dressing over the top and mix lightly until all is covered. Chill until serving.
Taco Salad
From a family member, Donna Smith. This is a favorite at our family reunions.
1 head Iceberg lettuce
1 onion, diced
2 - 3 tomatoes, diced
2 cans kidney beans
1 lg green pepper, diced
1 sm pkg shredded cheese
1 lb ground beef, fried and drained
Tortilla chips, crushed
1 bottle Western or Catalina dressing
Few dashes of Tabasco sauce
Toss together just before serving, adding tortilla chips after tossing.
1 head Iceberg lettuce
1 onion, diced
2 - 3 tomatoes, diced
2 cans kidney beans
1 lg green pepper, diced
1 sm pkg shredded cheese
1 lb ground beef, fried and drained
Tortilla chips, crushed
1 bottle Western or Catalina dressing
Few dashes of Tabasco sauce
Toss together just before serving, adding tortilla chips after tossing.
Santa Fe Chicken Salad
From my neighbor, Michele Lissberger.
BBQ chicken breasts, grilled, cubed
Butter lettuce and Red leaf lettuce
Red apples, cubed
Can of corn, drained
Blue cheese crumbles
Red onion, sliced
Fresh cilantro (do not use dried cilantro)
Peanuts, spicy or plain
Blue and red corn chips
Dressing:
1/3 cup BBQ sauce
2/3 cup Ranch dressing
Toss all this together. This goes well with chicken enchiladas, omitting the chicken breasts from the salad.
BBQ chicken breasts, grilled, cubed
Butter lettuce and Red leaf lettuce
Red apples, cubed
Can of corn, drained
Blue cheese crumbles
Red onion, sliced
Fresh cilantro (do not use dried cilantro)
Peanuts, spicy or plain
Blue and red corn chips
Dressing:
1/3 cup BBQ sauce
2/3 cup Ranch dressing
Toss all this together. This goes well with chicken enchiladas, omitting the chicken breasts from the salad.
Crunchy Tossed Salad
1/2 cup vegetable oil
1/4 cup sugar
2 Tbs vinegar
1 tsp salt
1/4 tsp pepper
1 large head Iceberg lettuce, sliced
6 bacon strips, cooked, crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles
In a jar with a tight fitting lid (or blend in the blender), combine oil, sugar, vinegar, salt and pepper. Shake well. Chill for 1 hour.
Just before serving, combine lettuce, bacon, sesame seeds, onion, and almonds. Toss with dressing. Top with chow mein noodles.
1/4 cup sugar
2 Tbs vinegar
1 tsp salt
1/4 tsp pepper
1 large head Iceberg lettuce, sliced
6 bacon strips, cooked, crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles
In a jar with a tight fitting lid (or blend in the blender), combine oil, sugar, vinegar, salt and pepper. Shake well. Chill for 1 hour.
Just before serving, combine lettuce, bacon, sesame seeds, onion, and almonds. Toss with dressing. Top with chow mein noodles.
Bloody Mary Mix
Also good without the vodka, for those of us who are too young to drink, as my Dad always said.
1 qt (or 5th) vodka
1 qt Clamato juice
1 sm can beef broth
2 qts tomato juice
1 Tbs each, Worcestershire sauce, celery salt, and pepper
3/4 tsp Tabasco sauce
1-1/2 tsp salt
1 qt (or 5th) vodka
1 qt Clamato juice
1 sm can beef broth
2 qts tomato juice
1 Tbs each, Worcestershire sauce, celery salt, and pepper
3/4 tsp Tabasco sauce
1-1/2 tsp salt
Belle's Fruit Dip
From a late family member, Belle Claudon. I usually use frozen OJ concentrate with a little bit of water added. It is more flavorful. Serve with fresh fruits.
3 oz cream cheese, softened
1/4 cup honey
1/4 cup orange juice
2 tsp prepared yellow mustard
1 cup Cool Whip
Blend cream cheese, OJ, honey, and mustard. Fold in Cool Whip. Chill.
3 oz cream cheese, softened
1/4 cup honey
1/4 cup orange juice
2 tsp prepared yellow mustard
1 cup Cool Whip
Blend cream cheese, OJ, honey, and mustard. Fold in Cool Whip. Chill.
Slow Baked Ham
Another Grandma Leu recipe.
1 canned ham, any size
Just put it in a heavy, covered roasting pan. Bake @300 - 325 degrees for 2 - 3 hours.
This is just so basic, but if you roast it slowly and for a long enough time, the ham turns light brown, with a wonderful down on the farm taste. You will have to experiment with this to find the right timing, but if you bake it too long it will be dry. So now that I've scared you all off, I hope you'll give it a try sometime when you just don't want to fuss with anything, and have an open schedule for eating.
1 canned ham, any size
Just put it in a heavy, covered roasting pan. Bake @300 - 325 degrees for 2 - 3 hours.
This is just so basic, but if you roast it slowly and for a long enough time, the ham turns light brown, with a wonderful down on the farm taste. You will have to experiment with this to find the right timing, but if you bake it too long it will be dry. So now that I've scared you all off, I hope you'll give it a try sometime when you just don't want to fuss with anything, and have an open schedule for eating.
Rosey Glazed Pork
From my friend, Victory Grund, a heck of a good cook and cookbook author.
2 or 4 pork tenderloins (at room temp)
1/2 tsp each, salt, garlic salt, and chili powder
Combine spices and rub on meat. Roast on a greased baking rack @325 degrees for 45 minutes. Meanwhile, in a pan combine the following and bring to a boil:
3/4 cup apple or currant jelly
3/4 cup ketchup
5 tsp red wine vinegar
1/2 tsp chili powder
Brush liberally over baked pork. Bake for 15 minutes. Rest for 10 minutes before cutting. Slice thin; drizzle with remaining glaze.
2 or 4 pork tenderloins (at room temp)
1/2 tsp each, salt, garlic salt, and chili powder
Combine spices and rub on meat. Roast on a greased baking rack @325 degrees for 45 minutes. Meanwhile, in a pan combine the following and bring to a boil:
3/4 cup apple or currant jelly
3/4 cup ketchup
5 tsp red wine vinegar
1/2 tsp chili powder
Brush liberally over baked pork. Bake for 15 minutes. Rest for 10 minutes before cutting. Slice thin; drizzle with remaining glaze.
Pork Tenderloin in Brown Sauce
2 lbs pork tenderloin, cut into 1" slices
Salt and pepper to taste
3 Tbs oil
2 Tbs each, chopped celery and onion
1 (4 oz) can mushrooms, with liquid
1 sm can chicken broth
1 Tbs Worcestershire sauce
1/2 cup red wine
Pound meat slices in flour to make tender. Pan fry slowly in oil until well browned. Remove meat from skillet. Saute the chopped vegetables until amber in color. Add mushrooms and liquid, chicken broth, Worcestershire, and wine.
In a 3 qt, or larger sidh, arrange meat slices. Pour sauce over meat. Cover and bake @350 degrees for 1-1/2 hours. Serves 6.
Salt and pepper to taste
3 Tbs oil
2 Tbs each, chopped celery and onion
1 (4 oz) can mushrooms, with liquid
1 sm can chicken broth
1 Tbs Worcestershire sauce
1/2 cup red wine
Pound meat slices in flour to make tender. Pan fry slowly in oil until well browned. Remove meat from skillet. Saute the chopped vegetables until amber in color. Add mushrooms and liquid, chicken broth, Worcestershire, and wine.
In a 3 qt, or larger sidh, arrange meat slices. Pour sauce over meat. Cover and bake @350 degrees for 1-1/2 hours. Serves 6.
Beef Stew
This is an easy dinner for a busy day.
1 lb beef stew meat
6 - 8 carrots, peeled and cut up
6 - 8 med potatoes, cubed
2 small onions
1 - 2 Tbs salt
2 Tbs minute tapioca
1 Tbs sugar
1 cup tomato juice
Place all the veggies and meat in an oblong baking dish. Mix the salt, tapioca, and sugar together. Sprinkle over all. Pour tomato juice on this. Cover and bake for 4 hours @250 degrees.
1 lb beef stew meat
6 - 8 carrots, peeled and cut up
6 - 8 med potatoes, cubed
2 small onions
1 - 2 Tbs salt
2 Tbs minute tapioca
1 Tbs sugar
1 cup tomato juice
Place all the veggies and meat in an oblong baking dish. Mix the salt, tapioca, and sugar together. Sprinkle over all. Pour tomato juice on this. Cover and bake for 4 hours @250 degrees.
Veal Chops
This super easy dish is fit for a king. From my girlfriend Mary Lou Alfini, it can easily be increased.
2 shoulder veal chops
Butter and oil for saute
1/2 onion, chopped
2 cloves garlic, minced
3 beef bouillon cubes
1 cup water
1/2 cup white wine
Green pimento stuffed olives
2 shoulder veal chops
Butter and oil for saute
1/2 onion, chopped
2 cloves garlic, minced
3 beef bouillon cubes
1 cup water
1/2 cup white wine
Green pimento stuffed olives
Sauté chops in butter and oil (about 2 Tbs each). Remove meat from pan and sauté onions and garlic.
Dissolve bouillon cubes in very hot water. Add to sautéed mixture, along with the wine. Return the veal to the pan. Cover and simmer on very low heat for 3 - 3 hours. Alternatively, you can bake in the oven @300 degrees for one hour; or @250 degrees for 1-1/2 hours.
Add sliced olives before serving. Serve over wide egg noodles.
Dissolve bouillon cubes in very hot water. Add to sautéed mixture, along with the wine. Return the veal to the pan. Cover and simmer on very low heat for 3 - 3 hours. Alternatively, you can bake in the oven @300 degrees for one hour; or @250 degrees for 1-1/2 hours.
Add sliced olives before serving. Serve over wide egg noodles.
Asparagus, Artichoke and Pea Risotto
1 cup frozen petite peas, thawed
3 cups canned chicken broth
3 cups water
1 pkg frozen artichokes, thawed
Asparagus tips from 1 lb of asparagus
4 Tbs unsalted butter
1/2 cup minced yellow onion
2 cups Arborio rice
1 cup dry white wine
1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving
Gently cook the asparagus tips in boiling salted water, until just tender, 1 to 2 minutes. Drain and set aside.
Heat the chicken broth and water in a small saucepan. Melt 3 Tbs butter in a large frying pan or wok. Add onion and cook, stirring until the onions start to change color, 3 - 4 minutes. Add rice. Stir until well coated with butter, about 1 min. Add wine; stir until it is almost all reduced. Add about 1/2 cup hot broth, or just enough to barely cover the rice. Cook, stirring constantly, until the stock has been almost completely absorbed.
Continue cooking in this manner, adding 1/2 cup hot broth at a time, for about 15 minutes. The rice should be tender, but still firm to the bite.
Stir artichokes, peas, and asparagus tips into the rice. Season lightly with salt. Add remaining Tbs of butter and the cheese. Mix quickly 1 - 2 minutes, until the butter and cheese have melted, and the rice has a moist and creamy consistency. Taste and adjust the seasonings, if desired. Sprinkle with additional cheese.
Especially good with Mapled Ham. Put the ham with some maple sauce spooned over it, on your plate. The little bit of maple sauce that sneaks over on the risotto adds a wonderful flavor.
3 cups canned chicken broth
3 cups water
1 pkg frozen artichokes, thawed
Asparagus tips from 1 lb of asparagus
4 Tbs unsalted butter
1/2 cup minced yellow onion
2 cups Arborio rice
1 cup dry white wine
1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving
Gently cook the asparagus tips in boiling salted water, until just tender, 1 to 2 minutes. Drain and set aside.
Heat the chicken broth and water in a small saucepan. Melt 3 Tbs butter in a large frying pan or wok. Add onion and cook, stirring until the onions start to change color, 3 - 4 minutes. Add rice. Stir until well coated with butter, about 1 min. Add wine; stir until it is almost all reduced. Add about 1/2 cup hot broth, or just enough to barely cover the rice. Cook, stirring constantly, until the stock has been almost completely absorbed.
Continue cooking in this manner, adding 1/2 cup hot broth at a time, for about 15 minutes. The rice should be tender, but still firm to the bite.
Stir artichokes, peas, and asparagus tips into the rice. Season lightly with salt. Add remaining Tbs of butter and the cheese. Mix quickly 1 - 2 minutes, until the butter and cheese have melted, and the rice has a moist and creamy consistency. Taste and adjust the seasonings, if desired. Sprinkle with additional cheese.
Especially good with Mapled Ham. Put the ham with some maple sauce spooned over it, on your plate. The little bit of maple sauce that sneaks over on the risotto adds a wonderful flavor.
Eggplant
Another keeper from my Italian friend, Mary Lou Alfini.
2 eggplants, sliced
1 egg
1 Tbs water
Salt and Pepper
Flour for coating
Olive oil
Pat the sliced eggplants in flour. Make an egg-waash with the egg, water, salt and pepper. eggplant until medium-brown, in olive oil. Drain on paper towels.
2 eggplants, sliced
1 egg
1 Tbs water
Salt and Pepper
Flour for coating
Olive oil
Pat the sliced eggplants in flour. Make an egg-waash with the egg, water, salt and pepper. eggplant until medium-brown, in olive oil. Drain on paper towels.
Layer in a baking dish starting with sauce, then eggplant, sauce, grated asiago cheese. Repeat layers to three slices high.
Cover with foil and Bake @350 for 20 - 30 minutes. Do not overbake, or it will be too soft.
Sauce:
Sauté 1/2 lb ground sirloin with some garlic salt and seasoned pepper. Add one large jar of Prego Traditional Pasta Sauce, a packet of Sweet n' low, and just a dash of baking soda.
Italian Zucchini Bake
From Mary Lou Alfini.
6 very small zucchini
2 cloves garlic, minced
1 onion, minced
1 can Italian diced tomatoes
Salt and Pepper
Asiago cheese, grated
6 very small zucchini
2 cloves garlic, minced
1 onion, minced
1 can Italian diced tomatoes
Salt and Pepper
Asiago cheese, grated
Sauté garlic and onion in olive oil. Add zucchini and sauté just a little bit. Mix with seasonings and tomatoes. Put into a Pyrex baking pan; sprinkle with cheese. Bake @325 until warmed.
Everyday Meatloaf
This recipe is from my cousin, Willa Kay Brown. The topping is what really sets this meatloaf apart from the others. Try this topping on just about any meatloaf you use.
2/3 cup bread or cracker crumbs
1 cup milk
1-1/2 to 2 lbs ground beef
2 eggs, beaten
1/4 cup chopped onion
1 tsp salt
1/2 tsp pepper
Add bread crumbs to beaten eggs; then add milk, meat, onions, and seasonings. Mix well.
Place in a loaf pan.
Picquant Sauce:
3 Tbs brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp dry mustard
Stir together and spread over the top of the meat before baking. Bake for one hour @350 degrees.
2/3 cup bread or cracker crumbs
1 cup milk
1-1/2 to 2 lbs ground beef
2 eggs, beaten
1/4 cup chopped onion
1 tsp salt
1/2 tsp pepper
Add bread crumbs to beaten eggs; then add milk, meat, onions, and seasonings. Mix well.
Place in a loaf pan.
Picquant Sauce:
3 Tbs brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp dry mustard
Stir together and spread over the top of the meat before baking. Bake for one hour @350 degrees.
Absolutely the Best Ribs Ever
These ribs just fall off the bone. They are so tender. This recipe came from a recipe site on the internet, I think it was Taste of Home.
Take a broiler pan and fill the bottom section of the broiler pan with water about half full. On the top section (the part with the slits in it) lay out your ribs. You may add a rub or sauce at this time or leave them plain. Cover the pan with foil and fold edges under to seal in the steam as they cook.
Place in oven at 300° for 2 1/2 to 3 hours. Be extremely careful when removing from the oven, as the bottom pan can easily spill out. OUCH!
Remove foil carefully as steam will be very hot. Now all the grease is down in the bottom pan with the water and the ribs are completely cooked and tender. All you need to do is finish them up on the grill or under the broiler with sauce.
For Grilling:
Place ribs on grill and coat with favorite bbq sauce. Grill on each side just a few minutes until crispy.
For Broiler:
Add bbq sauce and broil for a few minutes on each side. Watch closely because sugar in the bbq sauce will burn quickly.
Cheesy Mashed Potatoes
8 potatoes, cooked and drained
8 oz cream cheese, softened
8 oz sour cream
1/2 cup butter, softened
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup shredded cheddar cheese
Combine the first 6 ingredients. Beat until fluffy. Place in a buttered casserole dish. Top with grated cheddar. Cover and bake for 45 minutes @350 degrees. Uncover and bake another 15 minutes.
8 oz cream cheese, softened
8 oz sour cream
1/2 cup butter, softened
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup shredded cheddar cheese
Combine the first 6 ingredients. Beat until fluffy. Place in a buttered casserole dish. Top with grated cheddar. Cover and bake for 45 minutes @350 degrees. Uncover and bake another 15 minutes.
Grilled Flank Steak with Red Onion Marmalade
This is from Culinary Thymes, a great cooking magazine. Not sure if it's still in publication.
Marinade:
2/3 cup soy sauce
2/3 cup vegetable oil
4 cloves garlic, minced
2 Tbs dark brown sugar
2 Tbs tomato paste
2 Tbs chili powder (use less if using a hot chili powder)
1 Tbs ground cumin
1/2 tsp cayenne pepper
2 flank steaks (about 1 to 1-1/2 lbs each)
Whisk marinade ingredients together. Place steaks in an extra-large plastic bag (or 2 large ones). Pour marinade into the bag(s). Marinate in the refrigerator for several hours, or overnight, flipping the bag several times.
Remove steaks and pat dry with a paper towel. Grill over med-hot fire about 4 - 5 minutes per side, or until meat is well-seared and dark brown. Let rest for 10 minutes or so, and cut into diagonal slices, across the grain. Serve with Red Onion Marmalade spooned on top.
Red Onion Marmalade:
1/4 cup olive oil
1 Tbs unsalted butter
3 red onions, thinly sliced
1/2 tsp freshly ground black pepper
1 Tbs sherry vinegar
Heat oil and butter in a large skillet, over low heat. Add onions and pepper. Cook for 30 - 40 minutes, or until the onions are very soft and sweet. Add sherry vinegar; stir and cook another 15 minutes.
Marinade:
2/3 cup soy sauce
2/3 cup vegetable oil
4 cloves garlic, minced
2 Tbs dark brown sugar
2 Tbs tomato paste
2 Tbs chili powder (use less if using a hot chili powder)
1 Tbs ground cumin
1/2 tsp cayenne pepper
2 flank steaks (about 1 to 1-1/2 lbs each)
Whisk marinade ingredients together. Place steaks in an extra-large plastic bag (or 2 large ones). Pour marinade into the bag(s). Marinate in the refrigerator for several hours, or overnight, flipping the bag several times.
Remove steaks and pat dry with a paper towel. Grill over med-hot fire about 4 - 5 minutes per side, or until meat is well-seared and dark brown. Let rest for 10 minutes or so, and cut into diagonal slices, across the grain. Serve with Red Onion Marmalade spooned on top.
Red Onion Marmalade:
1/4 cup olive oil
1 Tbs unsalted butter
3 red onions, thinly sliced
1/2 tsp freshly ground black pepper
1 Tbs sherry vinegar
Heat oil and butter in a large skillet, over low heat. Add onions and pepper. Cook for 30 - 40 minutes, or until the onions are very soft and sweet. Add sherry vinegar; stir and cook another 15 minutes.
Cabbage Rolls with Steel Cut Oats
I really like the steel cut oats in this recipe, in place of the usual rice. However, my husband doesn't like oatmel in any way, shape, or form, so I have to sneak it in there on him. Being steel cut, it hides the shape. Oh the games we girls have to play.
1-1/2 lbs ground beef or turkey
3/4 cup finely chopped onion
1/2 cup steel-cut oatmeal
1 egg
1/2 tsp dry mustard
1/4 tsp black pepper
2 (8 oz) cans tomato sauce
8 large cabbage leaves
3 Tbs flour
1 Tbs molasses
1-1/2 tsp fresh lemon juice
1 (8 oz) can diced tomatoes
Combine the first six ingredients, and one can tomato sauce. Mix well and divide into 8 portions.
Cut out the stiff back ridge from the cabbage leaves. Dip 2 leaves at a time into a pot of boiling water. Cook until just limp. Drain ad chill in cold water.
Drain one cabbage leaf at a time; dry and place a portion of the meat mixture on one end of the leaf. Roll up, folding the sides over the meat mixture. Fasten securely with a toothpick.
Arrange the rolls in a shallow baking pan. Combine the remaining can of tomato sauce with flour, molasses, and lemon juice. Add tomatoes, juice and all. Pour over cabbage rolls.
Cover and bake @350 degrees, for 1 hour and 15 minutes. Uncover; spoon sauce over rolls. Bake uncovered until meat is tender and sauce thickens slightly, about 10 minutes. Baste with the sauce twice during this time.
1-1/2 lbs ground beef or turkey
3/4 cup finely chopped onion
1/2 cup steel-cut oatmeal
1 egg
1/2 tsp dry mustard
1/4 tsp black pepper
2 (8 oz) cans tomato sauce
8 large cabbage leaves
3 Tbs flour
1 Tbs molasses
1-1/2 tsp fresh lemon juice
1 (8 oz) can diced tomatoes
Combine the first six ingredients, and one can tomato sauce. Mix well and divide into 8 portions.
Cut out the stiff back ridge from the cabbage leaves. Dip 2 leaves at a time into a pot of boiling water. Cook until just limp. Drain ad chill in cold water.
Drain one cabbage leaf at a time; dry and place a portion of the meat mixture on one end of the leaf. Roll up, folding the sides over the meat mixture. Fasten securely with a toothpick.
Arrange the rolls in a shallow baking pan. Combine the remaining can of tomato sauce with flour, molasses, and lemon juice. Add tomatoes, juice and all. Pour over cabbage rolls.
Cover and bake @350 degrees, for 1 hour and 15 minutes. Uncover; spoon sauce over rolls. Bake uncovered until meat is tender and sauce thickens slightly, about 10 minutes. Baste with the sauce twice during this time.
Scott's Salad
I haven't a clue who Scott is. Just the name that came with the salad.
2 heads Iceberg lettuce
2/3 cup slivered almonds
3 Tbs sugar
1 large onion, sliced
1 sm can mandarin oranges, drained
Toast almonds and sugar together in a frying pan, over medium heat. Cut the lettuce with a knife into
1/2" strips. Combine with onion and oranges.
Dressing:
2/3 cup salad oil
1-1/2 tsp salt
2 Tbs parsley
Dash of pepper
5 Tbs Sugar
5 Tbs vinegar
Combine and toss with the salad.
2 heads Iceberg lettuce
2/3 cup slivered almonds
3 Tbs sugar
1 large onion, sliced
1 sm can mandarin oranges, drained
Toast almonds and sugar together in a frying pan, over medium heat. Cut the lettuce with a knife into
1/2" strips. Combine with onion and oranges.
Dressing:
2/3 cup salad oil
1-1/2 tsp salt
2 Tbs parsley
Dash of pepper
5 Tbs Sugar
5 Tbs vinegar
Combine and toss with the salad.
Olga's Lettuce Salad Dressing
This one is from my late Swiss cousin. Plain, simple, delicious.
1 head Iceberg lettuce, torn
Snipped fresh chives
1 tsp Maggi Seasoning Sauce
2 Tbs vinegar
4 Tbs vegetable oil
Simply comine the dressing ingredients and toss on plain old lettuce . . . well, not OLD lettuce.
1 head Iceberg lettuce, torn
Snipped fresh chives
1 tsp Maggi Seasoning Sauce
2 Tbs vinegar
4 Tbs vegetable oil
Simply comine the dressing ingredients and toss on plain old lettuce . . . well, not OLD lettuce.
Cheesy Scalloped Potatoes
This one came from my sister-in-law, Carol Merrill.
2 lbs shredded, frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 med onion, chopped
8 oz sour cream
1 can cream of mushroom soup, undiluted
12 oz Cheez Whiz
1 can mild green chilies
Chopped green onions
1/2 cup butter, melted
3 cups corn flakes
Combine first 7 ingredients and put in a 9x13" Pyrex baking dish. Sprinkle with some chopped green onions. Mix the remaining 1/2 cup melted butter with the corn flakes. Sprinkle over the top.
Bake, uncovered, @350 degrees for 45 minutes.
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