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A to Z Recipes
March 8, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. This is the prettiest time of the year, I believe. The sun shines all day (not too brightly but still very warmly) and the nights are not (yet) unbearably hot. I noticed the little crawly insects we call "June bugs" starting to
propagate and buzz around the porch lights at night. Trey says they must not have calendars, ha-ha. I hope its nice in your neck of the woods.
The current Monthly Theme topic is: Springtime
Recipes. We're looking for recipes that burst with flavor by using fresh vegetables or fruits in this theme topic. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
Today's issue contains over 175 recipes from our last
Monthly Theme topic of Cookbook Picks. I want to thank everyone who shared a recipe or thought. If you didn't share, that's ok. We do this because it helps others. However, it would be grand to see your name here soon! Many thanks to the following for their help:
Mary H., Montreal, Canada
Treva, NC
Barb, Chula Vista, CA
Jim D., WA State
Bill Anatooskin, Burnaby, BC, Canada
Pat, Minden, NV
Larry J., Spring Hill, TN
Johnny, LA
Rita K., Niceville, FL
Mary S., Nashville, TN
Pat, Merritt Island, FL
Pammie, Swanton, OH
Marty B., Tell City, IN
Jean M., OH
Anita K., Battle Ground, WA
Jessica, Corfu, Greece
Doe, Oliver, B.C.
Cathy L., Staten Island, NY
Jean, Syracuse, NY
We'll see you here again on Wednesday with a very special issue, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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Daylight Saving Time
Don’t forget to spring forward…you don’t want to be late for any of the great events scheduled for today!
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If...
~Shared by Mary H., Montreal, Canada
If lawyers are disbarred and clergymen defrocked, doesn't it follow that electricians can be delighted, musicians denoted, cowboys deranged, models deposed, and dry cleaners depressed?
Laundry workers could decrease, eventually becoming depressed and depleted! Even more, bedmakers will be debunked, baseball players will be debased, bulldozer operators will be degraded, organ donors will be delivered, software engineers will be detested, the BVD company will be debriefed, and even musical composers will eventually decompose.
On a more positive note, though, perhaps we can hope politicians will be devoted.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Clean-out-the-refrigerator Soup
~Shared by Treva, NC
It's not that everything in your refrigerator is destined for the garbage disposal. There's some great stuff in there! The problem is trying to figure out what to do with all those leftovers. Well, my frugal friend, wonder no more. When the fridge gets overloaded, that means it's time to make soup!
Clean-Out-the-Fridge Soup
Choose a base:
6 cups broth (chicken, beef or vegetable) or 2 cups spaghetti sauce plus 4 cups water
2. Add 1 of the following: 2 cups beef, chicken, turkey or pork, shredded or cubed, or 1 cup ham, diced, or 3 cups canned or cooked dried beans
3. Add 3 to 4 cups vegetables, such as carrots, sliced celery, diced onions, chopped potatoes, cubed tomatoes, diced green beans zucchini, sliced peas
4. Next, add up to 4 spices and seasonings (4 tablespoons fresh or 2 tablespoons dried total): basil, chives, cumin, garlic or marjoram, oregano, parsley, rosemary or thyme, cayenne, chili powder plus salt and pepper to taste
Finish with 2 cups of rice, barley, pasta or corn
Combine all ingredients in a big pot. Cover and cook on low for several hours. You can do this in a slow cooker, as well. Be sure to place any raw root vegetables on the bottom, then cook on low for 6 to 8 hours. You have a lot of latitude here. You can use raw or previously cooked ingredients. Make sure you add the previously cooked items toward the end of the cook time if you started with raw ingredients. And if your leftovers have already been spiced, take it easy with the seasonings.
In the future, keep 3 containers in your freezer labeled "Soup," "Chili" and "Spaghetti Sauce." Now, when you have small amounts of leftovers, deposit them into the appropriate freezer container. When a container gets full, you'll know it's time to make soup, chili or spaghetti.
Soup container: gravy, corn, vegetables, meat, poultry and other ingredients found in soup.
Chili container: sauteed onions, green peppers, beef, taco meat and sauce, and other chili ingredients.
Spaghetti-sauce container: leftover spaghetti sauce, tomatoes and ground meat.
One last thing: Instead of throwing out beef bones, collect them in a zipper-type freezer bag. Throw a few into your soup to enhance and deepen the flavor. Be sure to remove them before serving.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Springtime Recipes
We're in the month of March now and just biting at the bit for some Spring-like weather. Since we will be posting this special theme issue in April, how about some
Springtime Recipes?!? What comes to mind when you think of Spring? Fresh flowers, green grass, and birds singing perhaps? Or maybe fresh strawberry pie,
or pasta primavera, all with fresh ingredients? I think new and fresh so what we're looking for in this month's theme issue is
recipes using fresh fruits or vegetables. This could include salads, appetizers, desserts, main course dishes, even beverages. There's no limit! As always, please read the rules regarding recipe submissions so your recipes meet the necessary criteria. Get some spring into your step and hop on over to your cookbooks, friends! Please join in the
fun and send in your Springtime Recipes for this
Monthly Theme topic.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Springtime Recipes. We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Springtime Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Springtime Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Springtime Recipes has a deadline of
March 31, 2009, and will be posted on April 5, 2009.
Please use this email link to submit a recipe for theme recipes: Springtime Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
7th Cathy K. in Willow River, Minnesota
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
17th Joyce in Scarborough, Ontario, Canada
17th Cookie H. in San Jose, California
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
25th Marianne S. in Yellville, Arkansas
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
30th Kay T. in Dayton, Ohio
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Sensibilities
~Shared by Barb, Chula Vista, CA
An old lady was standing at the rail of the cruise ship holding her hat so that the wind wouldn't blow it away.
A gentleman approached her & said 'Pardon me madam. I do not intend to be forward but did you know that your dress is blowing up in this wind?'
'Yes I know' said the lady. 'But I need my hands to hold onto my hat.'
'But madam' he said 'you must know that you're derriere is exposed!'
The woman looked down then back up at the man and said 'Sir, anything you see down there is 85 years old but I just bought this hat!'
Gentle Thoughts for Today
~Shared by Jim D., WA State
Birds of a feather flock together and crap on your car.
A penny saved is a government oversight.
The real art of conversation is not only to say the right thing at the right time, but also to leave unsaid the wrong thing at the tempting moment.
The older you get, the tougher it is to lose weight, because by then your body and your fat have gotten to be really good friends.
The easiest way to find something lost around the house is to buy a replacement .
He who hesitates is probably right.
Did you ever notice: The Roman Numerals for forty (40) are " XL."
If you think there is good in everybody, you haven't met everybody.
If you can smile when things go wrong, you have someone in mind to blame.
The sole purpose of a child's middle name is so he can tell when he's really in trouble.
There's always a lot to be thankful for if you take time to look for it. For example I am sitting here thinking how nice it is that wrinkles don't hurt.
Did you ever notice: When you put the 2 words "The" and "IRS" together it spells "Theirs."
Aging: Eventually you will reach a point when you stop lying about your age and start bragging about it..
The older we get, the fewer things seem worth waiting in line for.
Some people try to turn back their odometers. Not me, I want people to know "why" I look this way. I've traveled a long way and some of the roads weren't paved.
You know you are getting old when everything either dries up or leaks.
One of the many things no one tells you about aging is that it is such a nice change from being young.
Ah, being young is beautiful, but being old is comfortable.
First you forget names, then you forget faces. Then you forget to pull up your zipper. It's worse when you forget to pull it down.
Long ago when men cursed and beat the ground with sticks, it was called
witchcraft. Today, it's called golf.
Lord, Keep your arm around my shoulder and your hand over my mouth...AMEN.!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
ASPARAGUS PASTA PRIMAVERA
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.
Yields 6 - 8 servings
Appeared in Taste of Home - April/May 2004 issue I won the runner-up prize for this recipe. Appeared again in Taste of Home publication in 2008 A selection of 575 recipes from around the world.
6 Tbsp. butter
3 Tbsp. extra virgin olive oil
8 large garlic cloves, minced
1 ½ lbs. fresh asparagus
1 ½ cups sliced fresh button mushrooms
½ cup chopped fully cooked ham or use 1 can of flaked ham
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh oregano
2 Tbsp. chopped fresh rosemary
4 large plum tomatoes, chopped
1 tsp. salt
¼ tsp. black pepper
12 oz. uncooked linguine
½ cup shredded Parmesan cheese or Padano cheese
In a large frying pan, melt butter along with olive oil over medium heat. Add garlic, cook and stir for about 3 minutes. Break off hard portion of asparagus and discard. Cut asparagus into 1 inch pieces and add to frying pan. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender; stirring occasionally. Stir in the tomatoes, salt and pepper. Cook for 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions, el dente; drain and place in a large bowl. Add asparagus mixture and toss to coat. Sprinkle with grated Parmesan cheese. Serve immediately.
Source: Yearly Best of Taste of Home Recipe Cookbook - Volume #2
CREAMY BACON DIP
~Shared by Pat, Minden, NV
1 (1 pint) carton sour cream
1 cup mayonnaise
1 (1 ounce) packet onion soup dip and mix
1 (4.3 ounce) package real crumbled bacon
Crackers or chips
Combine sour cream. mayonnaise and onion soup mix in a bowl, mixing well. Fold in real crumbled bacon and mix well. Serve with crackers or chips.
Yields 1-1/2 pints.
Source: 1001 Community Recipes
BUTTERED RANCH-STYLE BREAD
~Shared by Pat, Minden, NV
1 (16 ounce) loaf French bread
1/2 cup (1 stick) butter, softened
1 tablespoon dry ranch-style dressing mix
2 tablespoons mayonnaise
3 tablespoon bacon bits
Preheat oven to 350 degrees. Cut loaf in half horizontally. Combine butter, dressing mix, mayonnaise and bacon bits in a bowl and mix well. Spread mixture on both cut sides of bread. Place top back on bottom of loaf, wrap securely with heavy foil and bake for 20 to 25 minutes.
Serves 8 to 12.
Source: 1001 Community Recipes
TOMATO-FRENCH ONION SOUP
~Shared by Pat, Minden, NV
1 (10 ounce) can tomato bisque soup
2 (10 ounce) cans French onion soup
Croutons
Grated parmesan cheese
Combine soups and 2 soup cans water in saucepan. Hear until thoroughly hot. Serve in bowls topped with croutons and a sprinkle of parmesan cheese.
Serves 3 to 4
Source: 1001 Community Recipes
PINK SALAD
~Shared by Pat, Minden, NV
1 (16 ounce) package raspberry gelatin
1 (20 ounce) can crushed pineapple with juice
1 cup small curd cottage cheese
1 (8 ounce) carton whipped topping, thawed
1/4 cup chopped pecans
Place gelatin in large bowl. Combine juice from pineapple and, if necessary, enough water to make 1-1/4 cups liquid in saucepan. Heat, pour over gelatin and mix well. Refrigerate just until gelatin begins to thicken. Fold in cottage cheese, whipped topping and pecans. Pour into molds or 9x 13-inch dish and refrigerate.
Serves 12.
Source: 1001 Community Recipes
DERBY CHICKEN SALAD
~Shared by Pat, Minden, NV
3-4 boneless, skinless chicken breast halves, cooked, cubed
1/4 pound bacon, cooked, crumbled
2 avocados, peeled, diced
2 tomatoes, diced, drained
Italian dressing
Combine chicken, bacon, avocados and tomatoes in bowl. When ready to serve, pour dressing over salad and toss. Refrigerate.
Serves 4 to 6.
CHICKEN-BACON SANDWICHES
~Shared by Pat, Minden, NV
1 (12 ounce) can chicken breast, drained
1/3 cup mayonnaise
1 tablespoon Dijon-style mustard
1 celery rib, finely chopped
3 tablespoons finely diced green onions
1/4 cup cooked, crumbled bacon
Whole wheat bread
Shredded lettuce
Combine chicken chunks, mayonnaise, mustard , celery, green onions, and bacon and a little salt and pepper in medium bowl. Spread chicken mixture on whole wheat bread (crust removed) and top with shredded lettuce. Place second slice of bread on top and cut to make 4 little "bites".
Serves 4 to 8
Source: 1001 Community Recipes
GRILLED BACON-BANANA SANDWICHES
~Shared by Pat, Minden, NV
Peanut butter
8 slices English muffins
2 bananas
8 slices bacon, cooked crispy
Butter, softened
Spread peanut butter over 8 muffin slices. Slice bananas and arrange on top of 4 slices. Place 2 strips bacon on each of 4 slices. Top with remaining muffin slices. Spread top slice with butter. Brown sandwiches butter-side down in skillet. Spread butter on other side, turn and cook other side until golden brown. Serve hot.
Serves 4
Source: 1001 Community Recipes
CREAMY SEASONED NOODLES
~Shared by Pat, Minden, NV
1 (8 ounce) package wide egg noodles
1 (1 ounce) packet Italian salad dressing mix
1/2 cup whipping cream
1/4 cup (1/2 stick) butter, cut in chunks
1/4 cup grated parmesan cheese
Cook noodles in saucepan according to package directions and drain. Add butter and stir until it melts. Add remaining ingredients and toss lightly to blend thoroughly. Serve hot.
Serves 4.
Source: 1001 Community Recipes
CHIPPER FISH
~Shared by Pat, Minden, NV
2 pounds sole or orange roughy
1/2 cup Caesar salad dressing
1 cup crushed potato chips
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees. Dip fish in dressing. Place in sprayed baking dish. Combine chips and cheese in bowl; sprinkle over fish. Bake for about 20 to 25 minutes.
Serves 6
Source: 1001 Community Recipes
KAHLUA MOUSSE
~Shared by Pat, Minden, NV
1 (12 ounce) carton whipped topping, thawed
2 teaspoons dry instant coffee
5 teaspoons cocoa
5 tablespoons sugar
1/2 cup Kahlua liqueur
Combine whipped topping, coffee, cocoa and sugar in large bowl and blend well. Fold in Kahlua. Spoon into 4 sherbet dessert glasses. Place plastic wrap over dessert glasses and refrigerate until ready to serve.
Serves 4
CABBAGE STROGANOFF
~Shared by Larry J., Spring Hill, TN
This warm winter dish never tasted so good and I love Cabbage.
INGREDIENTS:
1 head green cabbage, finely shredded
1 teaspoon salt
1-inch water in large pan
2 tablespoons butter
1 tablespoon white vinegar
1 tablespoon sugar
1 cup sour cream
Salt to taste
Paprika
TO PREPARE:
Boil cabbage in salted water, tightly covered, for 5 to 10 minutes; drain well. Add butter to cabbage and toss. Add vinegar, sugar, sour cream, and salt to taste; toss again. Place in a 1-1/2 quart buttered casserole; garnish with paprika. Bake uncovered at 350 degrees for about 20 minutes, or until hot.
SERVES: 6
Source: "River Road Recipes II...A Second Helping"
BUTTERMILK CUSTARD PIE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1/2 cup softened butter
1 cup sugar
3 eggs
2 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 frozen 9-inch deep-dish pastry shell
TO PREPARE:
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and flour, beating lightly to mix. Stir in buttermilk and vanilla extract. Do not overbeat custard or it will separate. Pour into unbaked pie shell. Bake 40 to 50 minutes or until custard is golden brown and set. If top begins to brown too much before filling is set, cover lightly with foil. Cool pie an hour before serving. It is best served at room temperature.
SERVES: 6
Source: Atlanta Cooknotes by Junior League of Atlanta Cookbooks
SHRIMP ORLEANS
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
3 to 4 tablespoons cooking oil
1 large onion, chopped
1/2 green pepper, chopped
2 or 3 ribs celery, chopped
1 small clove garlic, crushed
2 tablespoons flour
1 can (1 pound) tomatoes
1 can (8 ounces) tomato sauce
Salt and pepper
Several sprigs parsley, finely chopped
2 or 3 bay leaves, crushed
1-1/2 pounds raw shrimp
TO PREPARE:
In a heavy skillet, heat oil; add onion, green pepper, celery and garlic and brown slowly. Add flour and continue cooking until brown. Add tomatoes, tomato sauce, salt, pepper, parsley and bay leaves. Cook slowly, covered, for 2-1/2 hours, stirring occasionally. (A little water, 1/2 cup or less, may be needed during cooking.) Meanwhile, shell and devein shrimp. Add shrimp to sauce after about 2 hours; continue cooking for 30 minutes. Serve over rice.
SERVES: 4
Source: Houston Junior League Cookbook
HERB MEAT LOAF
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 pound ground beef
1/4 pound lean sausage
1/2 onion, grated
1/4 teaspoon garlic salt
1 rib celery, chopped
1 egg, beaten
1 teaspoon Accent
6 ounces chili sauce
1/4 cup milk
1 cup herb seasoned stuffing (Pepperidge Farm)
1 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
TO PREPARE:
Mix all ingredients except tomato sauce. (The best method for mixing this is with your hands.) Press into a greased loaf pan. Bake in 350 degree oven for 1 hour. Remove from oven and pour off grease. Cover with tomato sauce. Return to oven for 5 minutes.
Source: "Little Rock Cooks...Recipes Handed Down from Generation to Generation"
SAUTEED CHICKEN BREAST WITH GREEN PEPPERS & ONIONS
~Shared by Larry J., Spring Hill, TN
4 to 6 skinless, boneless chicken breasts
Lemon-pepper seasoning
1 1/2 bell peppers
6 cloves of garlic
1 lrg. onion
3 Tbsp. dry Italian oregano
3 Tbsp. dry chopped chives
1 can of cream of chicken soup
2 cups of water
Method
In a large skillet add 1 tablespoon of butter and 2 1/2 tablespoons of olive oil; heat. Season 4 to 6 chicken breasts with lemon-pepper only. Cook on one side until lightly brown, then sprinkle with Italian oregano and chives; turn chicken over sprinkle with Italian oregano and chives. Cut up 11/2 bell peppers 1 onion and 6 cloves of fresh garlic add to chicken. Also add about 2 cups of water, cover and simmer over medium heat for about 10-mins or until chicken is cooked through. Remove chicken, bell peppers and onions from pan set aside. Add 1 can cream of chicken soup to skillet stir until smooth place chicken and vegetables in gravy and cook for 3 to 5 minutes. Serve with buttered potatoes, broccoli and garlic bread.
Notes: prep. time 10 mins. cooking time 35 mins.
Number of Servings: 4-6
Source: "River Road Recipes II...A Second Helping"
STUFFED BAKED POTATOES
~Shared by Larry J., Spring Hill, TN
These are just as delicious as they sound.
INGREDIENTS:
2 large Idaho potatoes
4 strips bacon, quartered
1/4 cup chopped shallots
1/2 cup sour cream
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
TO PREPARE:
Scrub potatoes well and bake 1 hour at 400 degrees. Grill bacon pieces until crisp. Drain off bacon fat except for 3 tablespoons. Add shallots and saute slowly. Cut potatoes in half lengthwise and scoop out into a skillet, taking care to retain shells intact. Add bacon, shallots, cream, cheese, salt and pepper, mixing and mashing to blend thoroughly. Stuff mixture into potato skins. Bake 15 to 20 minutes at 350 degrees.
SERVES: 4
Source: "River Road Recipes II...A Second Helping"
SHRIMP MARINIERE
~Shared by Larry J., Spring Hill, TN
Feed a little shrimp to a large appetite.
INGREDIENTS:
1/2 cup butter or margarine
1 cup finely chopped shallots
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup white wine
1-1/2 pounds shrimp, boiled and peeled
1 egg yolk, beaten
TO PREPARE:
In a medium skillet, melt butter and saute shallots until tender. Blend in flour and cook slowly 3 to 5 minutes more, stirring constantly. Stir in milk until smooth. Add salt, pepper and wine. Cook about 10 minutes more. Remove from heat, add shrimp and quickly stir in egg yolk. Return to heat and slowly cook until heated through. Place in ramekins and sprinkle tops with red pepper and heat under broiler until piping hot; or serve over rice or in pastry shells. Recipe may be frozen and reheated, but not over too hot a flame or mixture might separate.
SERVES: 4
Source: "River Road Recipes II...A Second Helping"
HAMBURGER STROGANOFF
~Shared by Larry J., Spring Hill, TN
Feed your family and keep the budget right.
INGREDIENTS:
1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons salad oil
1 cup chopped onion
6-ounce can mushrooms
1 can beef bouillon soup
1-1/2 tablespoons flour
1/2 teaspoon caraway seed
Dash of nutmeg
Dash of Worcestershire sauce
Salt and pepper to taste
2 cups sour cream
TO PREPARE:
Brown meat. Remove from skillet and pour off fat. Melt butter and oil in skillet and saute onions and mushrooms until onions are clear. Remove from skillet. Add flour to skillet and brown. Add bouillon and blend. Stir in salt, pepper, caraway, nutmeg, and Worcestershire. Return meat, onions, and mushrooms to skillet. Simmer all together for 15 minutes. Before serving stir in sour cream. Serve over noodles.
SERVES: 6
Source: "Little Rock Cooks...Recipes Handed Down from Generation to Generation"
CARROTS IN WINE
~Shared by Larry J., Spring Hill, TN
A fancy side dish that never goes out of style.
INGREDIENTS:
8 carrots, peeled and sliced
1 teaspoon salt
1/4 cup chopped onion
1/2 garlic clove
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup undiluted consomme
1/4 cup dry white wine
TO PREPARE:
In a saucepan, cover carrots with water and add salt. Bring to a boil and cook 10 minutes or until tender. Drain carrots and return to saucepan. Add remaining ingredients and heat until liquid is partially reduced. Discard garlic and serve immediately.
SERVES: 6 - 8
Source: Atlanta Cooknotes by Junior League of Atlanta Cookbooks
BEEF AND POINTED CABBAGE PIE
~Shared by Johnny, LA
A very satisfying pie packed with tasty ingredients, from the Abel & Cole cookbook Cooking Outside the Box by Keith Abel.
“I could call this “raid-the-pantry pie” sometimes! If we haven’t got a can of tomatoes, I will use kidney beans, chickpeas, just about anything really,” says Keith Abel. “It’s the same with the cabbage, spring greens, carrots, even the odd random parsnip. But at the end of the day, it always goes down a storm when it comes out of the oven.”
Ingredients
(Serves 6)
1kg (2¼lb potatoes
2 glugs of olive oil
500g (1lb) beef mince
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 small or half a large pointed cabbage, shredded, or use spring greens
1 can of tomatoes, chopped
2 tbsp tomato purée
½ mug of beef stock, plus more if you need it
A couple of good splashed of Worcestershire sauce
A splash of Tabasco (optional)
1 tsp cornflour
Salt and freshly ground black pepper
½ mug of grated cheese
Method
First, boil and mash the potatoes for the topping. Set aside. Preheat the oven to 220°C/425°F/gas 7. Heat a few glugs of olive oil in a large frying pan. Add the beef, onion and garlic and fry until the onion is translucent - don’t move it around too much so you get some colour on the beef.
Now add the cabbage and toss this through for a few minutes until it wilts down. Then throw in the tomatoes, including the juice from the can, the tomato purée and beef stock. Stir it all through and bring to a simmer. Add the Worcestershire sauce, and Tabasco if you’re man enough, and let this simmer for further 10 minutes.
If the mixture is starting to dry out at this stage, add a mug more of beef stock (or the dregs of an old bottle of wine) mixed with a teaspoon of cornflour so you end up with a gravy in the pan. On the other hand, if it’s still very wet, just mix the cornflour with a little water and add this to the pan. Season with salt and pepper, check again that you’ve put in enough Worcestershire and Tabasco and pour into a suitable-size baking dish.
Top the mince with mash and cheese and bang into a hot oven for about 20 minutes, then finish under the grill for an extra-crunchy top.
Aga method
2,3 and 4-Oven Aga
For the potato mash, place the prepared potatoes, cut into small pieces, in water and bring to the boil on the boiling plate, and simmer for 4-5 minutes. Drain off the water and place in the simmering oven to steam for about 20 minutes. Then mash. Fry the mince mixture on the hotplates. Finally, brown at the top of the roasting oven for about 20 minutes.
Source: Abel & Cole cookbook Cooking Outside the Box by Keith Abel
BOB EVANS STUFFED CARAMEL BANANA-PECAN CREAM PANCAKES
~Shared by Treva, NC
Pancakes baked with pecans and sliced fresh bananas, covered in a warm, caramel sauce.
2 cups prepared vanilla pudding
2 cups cream cheese, room temperature
prepared pancake batter for 2 pancakes
2 tablespoons honey roasted pecans
1 banana sliced into 1/2-inch thick slices
Caramel sauce
1 tablespoon powdered sugar whipped topping
Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately. This mixture will store (covered) in the refrigerator up to 5 days.
Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook second side.
When done, place pancake on plate, top with 4 tablespoons Vanilla Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar. Garnish with whipped topping.
Recipe Tips: - Be sure to let the pecans and bananas show for a nice presentation. - For a more intense flavor, use a banana-flavored pudding in lace of vanilla. - For a completely different variation, add chocolate chips and serve with chocolate or fudge topping.
Source: "America's Secret Recipes" by Ron Douglas
ALFREDO SAUCE - NOT A MIX!
~Shared by Treva, NC
4 tablespoons butter
4 tablespoons flour
1 cup cream (or half and half or milk)
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesano Reggiano cheese (or plain Parmesan)
3 tablespoons fresh or 1-2 tablespoons dried parsley
4-5 cloves garlic, minced
1/2 teaspoon fresh nutmeg
1/4 cup sherry or white wine
salt and pepper
Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth.
Pour over chicken, shrimp or pasta.
Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.
Source: Printed from COOKS.COM
CHICKEN CASSEROLE
~Shared by Rita K., Niceville, FL
Here are several recipes that I found in some “old” cookbooks that I thought were interesting. I especially like the name “Men’s Favorite”. Neither one of the cookbooks had any dates in them but the one had very old advertisements. It has been fun looking at them.
2 cups uncooked macaroni
1 chopped green pepper
2 cups chicken
1 jar chopped pimento
2 cans mushroom soup
1 5-oz can sliced water chestnuts
1 soup can milk
½ pkg. grated cheddar cheese
1 chopped onion
Mix all together. Cover and place in refrigerator overnight. Bake 1 hour at 350 degrees.
Source: The Art of Cooking in Enterprise, Senior Citizens for the District 7 Human Resources, Enterprise, AL
CORN AND SAUSAGE CASSEROLE
~Shared by Rita K., Niceville, FL
4 eggs, beaten
1 (17 oz.) can cream style corn
1 tsp. pepper
1 cup bread crumbs
1 lb. uncooked bulk pork sausage, crumbled
½ cup Cracker crumbs
Combine all ingredients except cracker crumbs, mixing well. Spoon into a lightly greased 10x6x3/4 inch baking pan. Sprinkle with cracker crumbs. Bake at 350 degrees for 50 minutes or until done.
Yields 6 servings.
Source: The Art of Cooking in Enterprise, Senior Citizens for the District 7 Human Resources, Enterprise, AL
MEN’S FAVORITE
~Shared by Rita K., Niceville, FL
1 can Mushroom Soup
1 can beef broth
1 cup milk
½ stick margarine
1 cup long cooking rice
6 Pork Chops
Meat tenderizer
Black Pepper
In casserole dish, mix soups and milk. In heavy skillet melt ½ stick margarine, add rice and brown to a light brown color stirring to keep from burning. When brown add rice to soup and milk mixture. Season chops and add to mixture. Cover and bake in a 350 degree oven for 45-60 minutes.
Source: The Art of Cooking in Enterprise, Senior Citizens for the District 7 Human Resources, Enterprise, AL
POP EYES
~Shared by Rita K., Niceville, FL
1 pkg. frozen spinach, chopped
¼ cup Parmesan cheese
1/ cup crushed herb stuffing
3 tbsp. melted butter
1 medium onion, minced
½ tsp. thyme
2 eggs, beaten
salt and pepper to taste
Mix all ingredients and chill for 2 hours. Roll into 1-inch balls. Freeze or refrigerate. Bake at 300 degrees for 30 minutes.
Yield 2-3 dozen.
Source: The Art of Cooking in Enterprise, Senior Citizens for the District 7 Human Resources, Enterprise, AL
STUFFED DILLS
~Shared by Rita K., Niceville, FL
I have been looking through several “old” cookbooks that a co-worker brought in to share with me. When I saw this recipe I thought of Uncle Bill and his
pickle corer.
Cut the ends from 6 big dill pickles and remove seeds and pulp with an apple corer (or use Uncle Bill’s Pickle corer). Put in refrigerator dish and sprinkle with 1 1/3 cup brown sugar and stick 4 split cloves of garlic here and there among the pickles. For the next two or three days, turn pickles frequently. The pickles will become crisp and firm.
Filling: Blend small package cream cheese with 1 can deviled ham and ¼ cup chopped pecans. Soften 1 ½ tsp. unflavored gelatin in 3 T. cold water for 5 minutes. Set over hot water until gelatin is dissolved. Combine with cheese mixture. Drain pickles and stuff with filling. Be sure you keep out the air bubbles. Wrap each pickle in wax paper and chill until gelatin is set. To serve, cut in 1/3 inch slices.
Source: Kentucky Cooking New and Old
GOLDEN CAULIFLOWER SOUP
~Shared by Mary S., Nashville, TN
5-6 cups cauliflower florets
8 oz. grated cheddar cheese
2 tsp. salt, divided
3 cups chicken broth
3 cups water
1/8-tsp. white pepper
1 cup finely chopped green onions
1/8-tsp. Tabasco sauce
1 stick butter
1 Tbs. Worcestershire sauce
2 Tbs. all-purpose flour
2 Tbs. Lemon juice
2 cups fat free half-and-half, warmed
Paprika, cheese, green onion garnish
Combine cauliflower, 1-tsp. salt and water in a saucepan. Cover and cook until tender. Drain. In a 3 quart soup pan sauté onions in butter for 7 minutes. Add flour and cook 2 minutes, stirring often. Slowly add warmed milk, stirring constantly. Slowly add cheese and cook until melted. Puree cauliflower and add to sauce. Add broth. Add remaining 1-tsp. salt, white pepper, Tabasco, Worcestershire and lemon juice. Cook on low heat till serving temperature. If serving cold, use water or additional broth to thin soup if too thick. Garnish with cheese, green onions and paprika before serving.
Makes 6 servings.
Source: Jambalaya 15th Anniversary, A Collection of Cajun & Creole Favorites from the Junior
League of New Orleans
MARINADE FOR STEAK OR CHICKEN
~Shared by Mary S., Nashville, T
3 cups salad oil
1-1/2 cup soy sauce
½ cup Worcestershire sauce
1/3 cup (4 tbsp) dry mustard
5 tsp salt
1 cup red wine vinegar
3 tsp parsley flakes
4 crushed garlic cloves
2/3 cup lemon juice
Combine all ingredients and mix well. Marinade meat overnight for best flavor. Sauce can be stored in refrigerator and used over and over, but not when using chicken.
Source: Favorite Recipes from Harding University, Searcy, Arkansas
ZUCCHINI BREAD
~Shared by Mary S., Nashville, TN
3 cups flour
2 cups sugar
1 tsp vanilla
½ cup butter or sour cream
2 cups grated zucchini squash (raw)
l cup chopped nuts or raisins
¼ tsp baking powder
3 eggs
1 cup oil
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
Grease 2 (9 x 5 x 3 inch) loaf pans and set aside. Sift flour into a large bowl and set aside. In separate bowl, beat eggs and all other ingredients well. Be sure not to let any of the flour stick to the sides of the bowl now, as you add flour to egg mixture; mix well. Beat until smooth and lump free. Pour into prepared pans. They should be about one half / three fourths full. Bake at 350 degrees for 1 hr and 20 minutes. Cool on rack. Delicious!!!
Source: Forest Hills Church of Christ, Cleveland Hts, Ohio ~ 1980
BEEF WELLINGTON
~Shared by Mary S., Nashville, TN
Salt and pepper
6 (5 oz) fillets of beef
Vegetable oil
1 cup chopped fresh mushrooms
1 cup beef consommé
1/4 cup red wine
1 (2-3/4 oz) tin pate de foie gras
2 (10 oz) packages frozen puff pastry shells, thawed
1 egg, well beaten
Salt and pepper fillets and brush both sides with a thin coating of vegetable oil; sear in a medium hot skillet for a few minutes on each side. Remove from skillet, cool and chill in refrigerator about 15 minutes. Meanwhile cook the mushrooms in consommé and wine until tender. When done, mix drained mushrooms with pate and add enough of the consommé and wine to make of spreading consistency. Spread mushroom-pate mixture over top of fillets and chill for 30 minutes. Preheat oven to 400 degrees F. Separate the pastry shells so that there are 2 for each fillet. Press the pastry with fingers until flat and round. Place each fillet on a round and bring up sides. Top with the matching pastry round, pinching the dough until each fillet is completely covered with pastry. Bake fillets 12 minutes for rare, 16 minutes for medium or 20 minutes for well done. After baking them for 5 minutes, brush with egg white to make them shiny and pretty. Serve hot with Marchand De Vin Sauce.
Serves 6.
Marchand De Vin Sauce
3 Tbsp butter
2 Tbsp chopped scallions or onion
3 Tbsp flour
1 cup beef consommé
1 Tbsp tomato paste
1/3 cup red wine
Salt and pepper
2 Tbsp butter
2 Tbsp chopped parsley
Melt 3T butter and add scallions. Cook until scallions are clear; then add the flour.
Cook over medium heat, stirring constantly. When the roux is brown, add the boiling consommé, stirring until sauce thickens. Turn down heat to simmer; add tomato paste and wine. Cook over low heat for 20 minutes or until thick, stirring occasionally. Season with salt and pepper to taste. Take off heat and swirl in butter and parsley. Serve in sauceboat with Beef Wellington.
Makes 1-1/2 cups sauce.
Source: Southern Side Boards ~ Junior League of Mississippi
HAMBURGER VEGETABLE CASSEROLE
~Shared by Mary S., Nashville, TN
1/2 diced onion
2 tbsp butter
1 lb hamburger
1 cup diced celery
1 cup sliced carrots
1/2 cup green pepper
1 cube beef bouillon
3/4 cup hot water
1-1/2 tsp salt
1/8 tsp black pepper
2 tbsp flour
1/4 cup cold water
2 cups mashed potatoes
Saute onions in butter; add meat and cook until all the pink is gone. Add vegetable, bouillon cube, water and seasonings. Cover and cook 5 minutes. Mix flour and 1/4 cup water into a smooth paste and add to mixture. Turn into casserole dish. Spread the mashed potatoes around the edge. Bake at 350º for 45 minutes.
Source: Authentic Amish Cooking, The Wooden Spoon
APPLESAUCE CAKE
~Shared by Mary S., Nashville, TN
1/2 cup shortening
1-1/2 cups sugar
2 eggs, beaten
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
2-1/2 cups flour
1-1/2 cups applesauce
1 tsp soda in 2 tbsp hot water
1 cup raisins
1/2 cup nuts (optional)
Cream together shortening and sugar until fluffy. Add eggs, salt, cinnamon and cloves. Mix well. Add alternately flour and applesauce. Dissolve soda in hot water and pour into mixture. Stir. Fold in nuts and raisins. Bake in a well-greased loaf pan at 350º for 1 hour.
Makes 1 loaf.
Source: Cooking On A Dime
MUSHROOM BRIE en CROUTE
~Shared by Mary S., Nashville, TN
2 tbsp unsalted butter
3 ounces wild mushrooms (such as shitake, oyster, crimini), finely chopped
2 green onions, chopped
1/4 tsp fresh or 1/8 tsp dried thyme
salt and pepper
1 sheet frozen puff pastry thawed
1 egg, beaten
4-pound Brie wheel
Preheat oven to 375º. In small skilled, melt butter. Saute mushrooms and onions until soft, 3 to 5 minutes. Season with thyme, salt and pepper. Let cool. Roll out puff pastry on lightly floured surface to about 1/8" thickness. Cut out a 10-inch circle. Brush circle with egg and spread cooled mushroom mixture in center of circle Set Brie wheel over top of mushroom mixture. Brush top and sides of wheel with egg. Carefully fold pastry around edges and over top of Brie. Be sure to enclose cheese wheel completely with pastry, or cheese will leak out in the oven. Gently flip pastry-wrapped cheese, seam side down, on lightly greased baking sheet. Brush all over with egg. If desired, decorate top with pastry trimmings and brush with egg. Bake for 25 to 30 minutes, or until golden brown and puffed.
Source: Mushroom Cookbook ~ Recipes for White & Exotic Varieties
JAM CAKE
~Shared by Mary S., Nashville, TN
3/4 cup butter
1 cup sugar
3 eggs, separated
1/2 cup buttermilk
1 tsp soda
1 tsp each salt, cinnamon, allspice
2 cups flour
1 cup strawberry jam
1/2 cup chopped pecans
Caramel Icing:
1/2 cup sugar
2-1/2 cups sugar
2 eggs
2 tbsp butter
3/4 cup milk
1/2 tsp salt
Cake:
Cream butter and sugar, add egg yolks, beating after each one. Add buttermilk. Stir soda, spices and flour together and add to mixture, beating well. Fold in jam and pecans. Fold in stiffly beaten egg whites. Bake at 350º 30 to 40 minutes, or until top springs back when tapped. Allow to cool. Ice with Caramel Icing.
Icing:
Brown 1/2 cup sugar in heavy skillet. Mix 2-1/2 cups sugar, 2 whole eggs and beat well. Add butter milk, salt. Add the browned sugar. Cook slowly until it forms soft ball in cold water, stirring all the time. Take from fire and beat until ready to spread on cake.
Source: Feasts of Eden, Gracious Country Cooking from the Red Apple Inn, Heber Springs, Arkansas
LOUISVILLE BENEDICTINE
~Shared by Pat, Merritt Island, FL
Serves 4
Benedictine Spread:
1 medium cucumber, peeled, seeded and chunked
1 C watercress packed or spinach leaves
2 Tbs onion, minced
8 ox cream cheese, softened
1 Tbs Durkee’s sauce or mayonnaise
Tabasco
8 slices soft white sandwich bread or soft whole wheat bread
6 crisp cooked bacon slices, crumbled
Thin sliced onion rings
watercress sprigs, or spinach if necessary
Combine in a food processor the cucumber, watercress, and onion and puree. Add the cream cheese, Durkee’s sauce and pepper sauce and combine thoroughly. Refrigerate, covered, for at lest 1 hour to allow spread to firm up and develop full flavor.
Slather the spread equally on half of the bread, top each slice with bacon, onion rings, watercress and the remaining brad. Halve the sandwiches and serve.
Source: American Home Cooking, Cheryl Alters Jamison & Bill Jamison, Broadway Books 1999
SOUTH CAROLINA SHRIMP AND GRITS
~Shared by Pat, Merritt Island, FL
Serves 4
INGREDIENTS:
1 1/2 lbs shrimp peeled, halved lengthwise, deveined (opt)
Juice of 1 lemon
dash of Tabasco
1 1/2 tsp salt or to taste
1 1/2 C stone ground grits (not instant or quick)
6 bacon slices, chopped
1 small onion, finely chopped
1/4 C green bell pepper, finely chopped
1 garlic clove, minced (I’ll use 2 at least)
1/2 C scallion rings, thinly sliced
2 Tbs unbleached ap flour
1 C chicken stock
1-2 Tbs unsalted butter
1 C (4 oz) medium sharp Cheddar, grated
DIRECTIONS:
Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have add all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more often toward the end.
While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, bell pepper, and garlic, and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sautéing for an additional 5 minutes. Stir in the stock and remaining 1/2 teaspoon salt, and cook for 5 minutes longer. Remove from heat while you finish the grits.
When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with a similar size portion of shrimp and gravy.
TIP: Instant and quick cooking grits lack the flavor of and texture of stone ground grits, even when gussied up.
Source: American Home Cooking, Cheryl Alters Jamison & Bill Jamison, Broadway Books 1999
HAM CASSEROLE
~Shared by Pat, Merritt Island, FL
Serves 6-8
INGREDIENTS:
2 Tbs butter
2 (8 oz) cans tomato sauce
1 clove garlic, minced
1 Tbs sugar
1 tsp each salt & pepper
2 lbs ham, cubed
1 (8 oz) package medium or wide noodles
8 oz cream cheese, softened
1 C sour cream
6 green onions and tops
1 C sharp Cheddar, grated
DIRECTIONS:
Grease a 2 quart casserole. Heat butter in a large skillet. Stir in the tomato sauce, garlic, sugar, salt and pepper. Mix in the ham pieces. Cover and simmer for about 1 hour. Cook the noodles, drain and rinse.
Beat the cream cheese until smooth and add the sour cream. Add the onions. Spoon the noodles into the casserole. Cover with cream cheese mixture. Spoon the tomato and ham mixture over cream cheese mixture and top with grated cheese. For a drier casserole, put in layers.
Bake at 350F for 30 minutes.
Source: Cotton Country Collection, Junior League of Monroe, LA, 1972
HUNGARIAN VEAL PAPRIKASH
~Shared by Pat, Merritt Island, FL
Serves 4
INGREDIENTS:
1 & 1/2 lbs stewing veal cut into small cubes
salt and pepper to taste
4 Tbs butter (1/2 stick)
1 large onion finely chopped
2 Tbs flour or sour cream
1 Tbs paprika
1/2 C white wine
DIRECTIONS:
Cover veal with water, adding salt and pepper. Simmer until veal is tender, approximately 1 hour. Remove any froth as the veal cooks. Drain veal and reserve stock.
Sauté onion and butter until onion is golden, not brown. Slowly stir in flour and paprika. Add 1 cup of reserved veal stock and wine. Stir until all lumps disappear.
Add the veal. Simmer 20 minutes. If sauce seems too thick, add more wine or stock. Serve with noodles.
You may want to add more sour cream and/or paprika.
Source: “Biscayne Bights and Breezes” Compiled by: The Villagers of Miami FL 1987
INDONESIAN SKEWERED PORK SATES
~Shared by Pat, Merritt Island, FL
Makes 23 servings
Chicken, veal or beef are equally suitable. Soak bamboo sticks in water so as to prevent burning.
INGREDIENTS:
1 large onion, minced
4 cloves garlic, minced
2 tsp pepper
3/4 C lime juice
1 C soy sauce
1/2 C dark molasses
1 C vegetable oil
3 lbs boneless pork, cut into 1” cubes
DIRECTIONS:
Make sauce by combining onions, garlic, pepper, lime juice, soy sauce, molasses and salad oil. Whirl in a blender. Marinate 3-4 hours.
Skewer meat on wet, bamboo sticks, 3-4 to each sticks. Grill over charcoal until meat is brown and crisp on all sides, approximately 15-20 minutes. Do not over cook or meat will be dry. Serve remaining marinade, heated, with the sate.
NOTE: This is for appetizers. I would cut in half for the two of us as entree.
Source: “Biscayne Bights and Breezes” Compiled by The Villagers of Miami FL 1987
SNAPPER CREOLE
~Shared by Pat, Merritt Island, FL
Serves 6
INGREDIENTS:
1 3-4 lb red snapper
1 large onion, chopped
1/2 C celery, chopped
1 large bell pepper, chopped
1/2 C bacon drippings
1 small can tomatoes, mashed
1 can tomato sauce
1/2 C water or fish stock
1/2 C red wine
2 Tbs Worcestershire
1 Tbs chopped parsley
2 bay leaves
Pinch of basil
1/4 tsp oregano
2 cloves garlic, minced
salt & pepper to taste
Tabasco to taste
DIRECTIONS:
Clean snapper well inside and out. Remove head and boil in a little seasoned water to get the fish stock.
In a heavy pot, sauté the onions, celery and bell pepper in bacon drippings until they are wilted. Add tomatoes, tomato sauce and fish stock. Add the remaining ingredients and simmer, covered, for least an hour. Taste the sauce and adjust the seasonings.
Season the fish with salt and pepper, dot with butter and sprinkle it with flour. Slit the underside of the fish so seasonings will penetrate.
Put the fish in a greased baking dish. Bake 400F for 15 minutes; pour the sauce over it. Bake in 350F oven about 40 minutes or until fish is done, adding a little water to the pan if necessary. Baste fish often. Garnish with lemon & parsley. Serve with rice.
Source: “The Cotton Country Collection”, The Junior League of Monroe, LA, Inc. 1972
TEA BISCUITS (with raisins)
~Shared by Pammie, Swanton, OH
While traveling through Ontario, Canada, I fell in love with Raisin Tea Biscuits that I found at Tim Horton's. So I tried to find a cookbook with a Tea Biscuit Recipe. While we were shopping in Home Hardware, in Perth, Ontario (Larry's hometown), I found the Bringing The Harvest Home cookbook, put out by the Leeds-Granville IPM & Country Festival Executive, and lo and behold, there are several Tea Biscuit recipes included. This is my favorite
one (with my personal 'tweaking'):
Start by preheating oven to 425°
1 1/2 cups white flour
1/4 to 1/2 cup white sugar ( I use Splenda, not quite 1/2 cup)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons of softened butter (DO NOT SUBSTITUTE oleomargarine or oil)
(1/2 to 1 cup raisins, depending on how well you like them)
3/4 cups of buttermilk and 1/2 teaspoon baking soda**
Sift together flour, sugar, baking powder, and salt.
Cut in butter, then add buttermilk and baking soda.
(add raisins and mix well)
Drop by spoon on greased cookie sheet. (I put parchment paper on the cookie sheets and don't grease them and it works)
Bake, in a preheated oven, at 425° for 10 to 12 minutes.
** a little 'trick' my grandmother taught me: use OLD buttermilk, not fresh and mix the baking soda into the buttermilk and stir until foamy, and then add to the mixture. Just don't use buttermilk that's turned pinkish or has mold growing in it. I do this for every recipe that calls for buttermilk AND baking soda( and it seems to work better than adding them separately).
Source: Bringing The Harvest Home cookbook, by the Leeds-Granville IPM & Country Festival Executive
VIDALIA ONION AND RICE CASSEROLE
~Shared by Pammie, Swanton, OH
I visited the Washington, D. C. area many years as a chaperone for our eighth graders' annual class trip. We always made it to George
Washington's home, Mount Vernon. It was great learning about George, seeing his old pants, the slave quarters, old furniture, and looking over his 'plantation'. Trees that George planted are still growing there and are protected with lightning rods. Our students were really amused by the 3-seater outhouse where we were told that often, George and his business friends, often conducted business there while they did their business! Seems like too much togetherness to me! Anyway, the last time I was at Mount Vernon, I bought the What Can I Bring? cookbook, by the Junior League of Northern Virginia, Inc. This is very favorite.
Preheat oven to325°
1/2 cup butter (DO NOT SUBSTITUTE oleomargarine or oil)
2 1/2 pounds Vidalia onions, peeled and thinly sliced
1 cup uncooked rice (white or brown but not minute)
2 cups water
6 ounces shredded Swiss Cheese
1 1/3 cups half-and-half
Melt the butter in a skillet over medium heat.
Add onion slices and saute 12 minutes or until tender.
Put water and rice into a saucepan, cover; and bring to a boil.
Boil for 15 minutes.
Drain excess water, (if there is any)
Combine onion, rice, cheese and half-and-half.
Pour combined ingredients into a greased 9 x 13 x 2 inch baking dis.
Bake at 325° for 1 hour.
Serves 8.
NOTE: (from the cookbook) The flavor of the casserole is enhanced when baked a day ahead. Cover and chill overnight; to reheat, bake at 325° for 20 minutes.
It's worth trying to find genuine Vidalia onions for this dish. Vidalia onions are as sweet as and apple and eaten like an apple by many near its Georgia "home". By Georgia state law, the name Vidalia can only be given to an onion grown within about 35 miles of the city of Vidalia, Georgia
Source: What Can I Bring? cookbook, by the Junior League of Northern Virginia, Inc.
CHICKEN SQUARES
~Shared by Marty B., Tell City, IN
3 oz. cream cheese, softened
3 TB. butter, melted
2 c. cooked cubed chicken
2 TB. milk
1/4 ts. salt
1/8 ts. pepper
1 Tb. shopped onion
1-8oz. can refrigerated crescent rolls
Preheat oven to 350*. Blend cream cheese and 2 TB. butter until smooth, then add chicken, milk, salt, pepper, and onion. Mix well. Separate
crescent roll into four rectangles, Spoon 1/4 of the mixture into the center of each triangle. Pull four corners of dough to top center of filling, twisting slightly to close and seal edges. Brush tops with reserved TB. of melted butter. Bake on ungreased cookie sheet for 20 to 25 minutes or until golden brown.
Serves 4
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
SAVORY CHICKEN BREAD BAKE
~Shared by Marty B., Tell City, IN
1 pkge. dry yeast
1/4 c. warm water
1 ts. salt
1/2 c. milk, scalded
1 TB. sugar
1 egg
2 c. flour
Combine yeast and water to soften yeast. Combine with milk, sugar and salt. Cool to lukewarm. Add egg, mix well. Gradually add flour to make a soft dough. Let rise until light and doubled. Add Savory Chicken to dough; mix well.
Savory Chicken:
Saute':
1/2 c. chopped celery
4 oz. can mushrooms, drained
1/2 c. chopped onion
1/4 c. butter
Stir in:
3 c. cooked cubed chicken
1 ts. poultry seasoning
1/2 ts. pepper
1 c. shredded cheese
1/2 ts, salt
Turn into a greased 9-in. square baking dish. Cover; let rise until light and doubled in size. (about 45 minutes) Bake at 400* for 20 to 25 minutes or until golden brown. Serve with Mushroom sauce:
1 can condensed cream of mushroom soup
1 c. milk
Heat thoroughly.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
BARBEQUED HAMBURGERS
~Shared by Marty B., Tell City, IN
1/2 LB. ground beef
1/2 LB. ground pork
1/2 ts. dry mustard
1/2 ts. sugar
1/2 ts, vinegar
1/2 bottle chili sauce
1/2 bottle ketchup
1 small green pepper, chopped
1 small onion chopped
Saute' pepper and onion in a little oil. Remove from pan. Brown ground meat. Drain and return pepper and onion to pan. Add remaining ingredients and cook over low heat for about 25 minutes, stirring occasionally.
Makes 10 to 12 servings.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
HELLSAPOPPIN CHEESE RICE CASSEROLE
~Shared by Marty B., Tell City, IN
4 c. cooked rice
4 eggs
2 TB. minced onion
1 TB. Worcestershire sauce
2 ts. salt
1 LB. grated sharp Cheddar cheese
small pinch of thyme and marjoram
1 pkge. chopped cooked frozen spinach
1 c. milk
4 Tb. melted butter
Beat eggs until light. Add milk and seasonings. Fold in cheese, spinach, and rice. Pour everything into a greased 2 QT. casserole. Pour melted butter over the top. Bake at 375* for35 minutes.
Serves 6
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
HOT DOG HOT POT
~Shared by Marty B., Tell City, IN
1 LB. hotdogs, sliced thin
2 TB. butter or margarine
1 large onion, diced (1 c.)
2 medium potatoes, pared and diced
2 large carrots, sliced
2 .c water
1 ts. salt
1 ts. thyme
1 TB. Worcestershire sauce
1 tall can evaporated milk
1 12 or 16 oz. can of whole kernel corn, drained
1 Tb. chopped parsley
Brown hot dogs hightly in butter or margarine in a heavy skillet; push to one side. Add onion, saute' until soft. Stir in potatoes, carrots, water, salt, thyme and Worcestershire sauce. Bring to a boil; cover and simmer 15 minutes or until veggies are tender. Stir in evaporated milk and corn; bring to a boil and serve.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
POTATO-SAUSAGE CASSEROLE
~Shared by Marty B., Tell City, IN
4 c. sliced raw potatoes
1 1/2 ts. grated onion
1/2 ts. salt
1/8 ts. pepper
1 ts. flour
1/4 c. chopped green pepper
1/2 c. bread crumbs
1 c. milk
1 LB. pork sausage (loose)
Fill a greased 1 1/2 qt. casserole dish with potatoes. Min in seasoning, flour and peppers.
Pour in milk and sprinkle with bread crumbs. Bake in a 400* oven for 40 minutes. While this is baking, form sausage into small
balls and fry them. When browned, place on top of potatoes and bake 15 minutes more.
Serves 6
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
TURKEY BARBEQUE
~Shared by Marty B., Tell City, IN
4 to 6 LBS. cooked turkey, shredded
1 c. Kraft barbeque sauce
1/2 jar chili sauce
1 small can crushed pineapple
Simmer on low heat and season to taste.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
EASY CHILI PIE
~Shared by Marty B., Tell City, IN
2 1/4 C. corn chips
1 onion, chopped
1 c. grated cheese
1 can chili with beans
Put 1 1/2 c. corn chips in a greased baking dish. Arrange onion and half of cheese next. Pour heated chili over this. Top with remaining chips and cheese. Bake at 325* for 45 minutes.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
CHICKEN BREASTS IN SOUR CREAM
~Shared by Marty B., Tell City, IN
4 chicken breast, split
1 3 oz. can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can sherry
1 c. sour cream
Paprika
Arrange chicken in a shallow baking dish so pieces do not overlap. Cover with mushrooms. Combine undiluted mushroom soup, sherry and sour cream. Stir until blended. Pour over chicken, completely covering it. Dust with paprika. Bake at 350* for 1 1/2 hours.
Serves 4
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
TURKEY LASAGNA
~Shared by Marty B., Tell City, IN
8 oz. lasagna
1 10 3/4 oz. can condensed cream of chicken soup
1 10 3/4 oz. can condensed cream of mushroom soup
1 c. grated Parmesan cheese
1 c. sour cream
1 c. finely chopped onion
1 c. sliced ripe olives
1/4 c. chopped pimentos
1/2 ts. garlic salt
2 or 3 c. diced cooked turkey
2 c. shredded processed American cheese
Cook lasagna and drain. Meanwhile, blend soups, Parmesan cheese, sour cream, onions, olives, garlic salt and pimentos. Stir in turkey. Spread 1/4 turkey mixture over the bottom of a 13x9x2" pan. Alternate layers of
lasagna, turkey mix and cheese three times, ending with cheese. Bake at 350* for 40 to 45 minutes. Let stand 10 minutes before serving.
Serves 8 to 10
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
IMPOSSIBLE COCONUT CUSTARD
~Shared by Marty B., Tell City, IN
3/4 c. sugar
4 eggs
1/2 c. Bisquick
2 c. milk
1 ts. vanilla
1/2 stick butter
1/2 ts. nutmeg
1 c. shredded coconut
Put all ingredients into a blender at one time and blend for 3 minutes. Pour into a greased pie plate. Bake at 350* fir 45 minutes.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
HONEY PUMPKIN PIE
~Shared by Marty B., Tell City, IN
1/2 c. sugar
1 ts. salt
3/4 ts. ginger
1/4 ts. cloves
1 ts. cinnamon
1/4 ts. nutmeg
1/4 c. strained honey
2 c. cooked pumpkin
1 c. evaporated milk
2 eggs
Mix sugar, salt and spices. Stir in honey and pumpkin. Heat milk, and add with egg to pumpkin mixture, beat well. Pour into prepared pie shell. Bake at 400* for 10 minutes: reduce heat to 350* and bake for 35 to 40 minutes or until set and slightly browned.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
NO ROLLING PIE DOUGH
~Shared by Marty B., Tell City, IN
2 c. flour
2 ts. sugar
1 ts. salt
2/3 c. oil
Mix all ingredients with a fork in pie dish. Divide in half. Pat one half into pie dish. Makes 2 pie shells or 1 shell with cover
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
FROSTY PUMPKIN PIE
~Shared by Marty B., Tell City, IN
1 6 oz. pkg vanilla flavored instant pudding and pie filling
1 16 oz. can pumpkin
1 c. milk
1 ts. pumpkin pie spice
1 c. Cool Whip + more for topping
1 prepared graham cracker crust
Combine pie filling mix with pumpkin, milk and spice in a bowl. Mix slowly with electric mixer until just blended, about 1 minute. Fold in Cool Whip. Spoon into pie crust. Freeze until firm, about 4 hours or overnight. Let stand at room
temperature about 30 minutes before slicing. Garnish with additional Cool Whip.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
APPLE PIE CAKE
~Shared by Marty B., Tell City, IN
6 to 8 apples (4 c.)
1/2 sugar
1/2 ts. cinnamon
CAKE BATTER
1 c. flour
1 c. sugar
3/4 ts. baking powder
1/4 ts. salt
1 egg
1/2 c, milk
1/2 c. melted butter
3 TB. water
Mix cinnamon an sugar together, mix into apples. Pour into a 9" pie pan. Mix batter ingredients together and pour over apple mixture. Bake at 350* for45 minutes
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
APPLE DUMP CAKE
~Shared by Marty B., Tell City, IN
2 eggs well beaten
1 c. oil
2 c. sugar
2 c. flour
2 ts. baking soda
1 ts. salt
1 ts. cinnamon
1 ts. vanilla
1 c. raisins
1 c. chopped nuts
1 can apple pie filling
Mix all ingredients except pie filling, together and beat well. Fold in pie filling. Bake in a greased 9x13 pan for about 1 hour at 350* Serve with whipped cream or Cool Whip.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
OOEY GOOEY CHOCOLATE CAKE
~Shared by Marty B., Tell City, IN
2 c. sugar
2 c. flour
1 ts. baking powder
1/2 ts. baking soda
1/2 ts. salt
2/3 c. cocoa
1 c. milk
1/2 c. oil
1 ts vanilla
2 eggs
1 c. hot coffee
Mix dry ingredients (do not sift) Add milk, oil, vanilla, eggs and beat well. Add hot coffee, blend well. Bake in a 9x13" pan. (greased and floured) or 2 9" pans at 350* for 40 minutes,
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
SPONGE CAKE
~Shared by Marty B., Tell City, IN
7 eggs
1 1/2 c. sugar
1 1/2 c. flour
6 TB. cold water
1 1/2 ts. baking powder
1 ts. lemon juice
Separate eggs, beat egg whites until foamy. Add baking powder and beat until stiff. Beat egg
yolks until lemon colored; add sugar, flour, water, lemon juice and mix thoroughly. Fold in egg whites. Pour into an ungreased tube pan. Bake at 350* for 1 hour.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
JIMMY CARTER CAKE
~Shared by Marty B., Tell City, IN
Crust:
2/3 c. dry roasted peanuts, chopped
1 c. flour
1 stick margarine
Blend flour and margarine, add peanuts. Press into a greased 9x13" pan. Bake at 350* for 20 minutes
LAYER # 1:
1/3 c. creamy peanut butter
8 oz. cream cheese
1 c. Cool Whip
1 c. Powdered sugar
Cream together peanut butter and cream cheese. Add powdered sugar. Blend in Cool Whip and spread over cooked crust.
LAYER # 2:
1 small pkg. instant chocolate pudding
1 small pkg. instant vanilla pudding
2 3/4 c. milk
Blend puddings together with milk. Mix well and spread over first layer. Top with Cool Whip. Garnish with 1 small Milk Chocolate bar (shaved) and chopped peanuts. (optional)
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
FUNNY CAKE
~Shared by Marty B., Tell City, IN
2 (9") pie crust
CAKE:
1 1/2 c. flour
2 ts. baking powder
1 1/2 c. sugar
1/2 c shortening
1 c. milk
2 eggs
1 tsp vanilla
CHOCOLATE:
1 c. sugar
1/2 c. cocoa
1 c. water
1 ts. vanilla
Cake:
Cream sugar and shortening until light and fluffy, beat in eggs one at a time, mixing well after each addition. Blend in alternately the dry ingredients and vanilla and milk. Set aside.
Chocolate:
In a sauce pan, blend all chocolate ingredients together. Cook to soft ball stage. Cool 10 completely before pouring into pie crust.
Spoon cake mixture on top. Bake at 400* for 10 minutes, then at 350* until done, about 30 to 35 minutes more.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
BANANA CAKE
~Shared by Marty B., Tell City, IN
1 1/2 c. sugar
1/2 c. oil
2 eggs
2 bananas, mashed
2 c. flour
1 1/2 ts. baking soda
1/2 ts. salt
1 ts. baking powder
3/4 c. sour milk
1/2 c. chopped nuts (optional)
Combine dry ingredients, set aside. Combine remaining ingredients, mixing well. Combine both mixtures. Pour into 2 greased and floured 9" cake pans. Bake at 375* until cake test done. About 35 to 40 minute. Cool and frost with cream cheese frosting.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
PEANUT BUTTER FUDGE CAKE
~Shared by Marty B., Tell City, IN
Heat until mixture boils:
1 c. butter or margarine
1/4 c. cocoa
1/2 c. buttermilk
1 c. water
2 eggs, well beaten
Combine:
2 c. sugar
2 c. flour
1 ts. baking soda
1 ts. vanilla
Add to the mixture above and bake at 350* for 25 minutes in a greased 9x13" pan. Cool slightly.
Frosting:
1 1/2 c. peanut butter
1 1/2 TB. peanut oil
Mix together and spread over cake.
In a sauce pan, heat until bubbly:
1/2 c. butter
1/4 c. cocoa
6 TB. butter milk
Place 1 lb. powdered sugar in a large bowl. Beat in hot mixture, beat until smooth. Add 1 ts. vanilla. Spread evenly over peanut butter, Cut into squares to serve. (Taste much better if it is allowed to cool in the refrigerator overnight.)
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
SHOO-FLY CAKE
~Shared by Marty B., Tell City, IN
2 c. sugar
4 c. flour
1 c. soft butter or margarine
Mix together to form crumbs, reserve about 1 1/4 c. for topping and set aside. Into the rest of the dry ingredients add:
1/2 c. dark molasses
1/2 c. light molasses
2 c. hot water
1 1/2 ts. baking soda
Blend together and pour into a 9x13" pan. Bake 20 minutes at 350*, sprinkle topping on cake and bake 25 minutes longer.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
HILDA'S WHITE ICING
~Shared by Marty B., Tell City, IN
1/2 c. sugar
1/4 c. white Karo syrup
2 ts. water
2 egg whites
1 ts. vanilla
Mix sugar, syrup and water in a saucepan. Bring rapidly to soft ball stage. While mixture is boiling, beat egg whites to firm peak stage. Add boiled mixture and vanilla to egg whites and beat.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
NUT RING
~Shared by Marty B., Tell City, IN
1/4 lb. butter
1 c. sugar
2 eggs
2 c. flour
1 ts. baking powder
1 ts. baking soda
1/2 pt. sour cream
1 ts. vanilla
Mix together and set aside.
Nut mixture:
1 c. chopped walnuts
2 ts cinnamon
1/2 c. sugar
Mix together.
Grease tube pan. Pour half of batter into pan, then half of the nut mixture. Pour in remaining batter and top with remaining nut mixture, Bake at 350* for 45 minutes.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
FRUIT CAKE
~Shared by Marty B., Tell City, IN
1 c. sugar
1/2 c. butter
1/2 ts. cinnamon
1/2 ts. allspice
1/2 ts. cloves
1/2 ts. ginger
2 eggs
1/2 lb. raisins
1 ts. baking soda
2 c. water
1 c. nuts
2 1/2 c. flour
Cook raisins in water for 5 minutes, drain, reserving 1 c. liquid. Dissolve baking soda in liquid.
Blend butter, sugar and eggs; sift dry ingredients together. Add raisin juice alternately with dry
ingredients to butter/sugar mixture. Blend in raisins and nuts. Pour into a greased tube pan. Bake at 350* for 45 minutes.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
CREAM CHEESE CAKE
~Shared by Marty B., Tell City, IN
1 lb. cream cheese
2/3 c. sugar
3 eggs
1/2 ts. vanilla
Mix all together. Bake in a buttered 9 or 10" glass pie pan at 350* for 30 minutes. Cool for 20 minutes.
TOPPING:
1 c. sour cream
3 Tb. sugar
1/2 ts. vanilla
1 can cherry pie filling
Mix together sour cream, sugar and vanilla. Spread over pie and bake 10 minutes more. Cool and add pie filling. Chill before serving.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
WATERGATE CAKE
~Shared by Marty B., Tell City, IN
Beat 3 eggs; Add:
1 c. oil
1 c. club soda
1 box white cake mix
1 small box instant pistachio pudding
1/2 c. chopped walnuts
Grease and flour a 9x13" pan. Mix all ingredients together and pour into prepared pan. Bake at 350* fo40 to 50 minutes.
ICING
1 small box instant pistachio pudding
1 pkg. Dream Whip
1 1/4 c. cold milk
Beat together until smooth and creamy. Frost cake, refrigerate.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
CHOCOLATE FUDGE UPSIDE DOWN CAKE
~Shared by Marty B., Tell City, IN
3/4 c. sugar
1 Tb. butter
1/2 c. milk
1 c. flour
1/4 ts. salt
1 ts. baking soda
1 1/2 Tb. cocoa
1/2 c. walnuts, chopped
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/4 c. boiling water
Cream together 3/4 c. sugar and butter. Add milk and stir. Sift together flour, salt, baking soda and 1 1/2 Tb. cocoa and add to creamed mixture. Stir well and put in a 9" buttered square pan. Sprinkle with nuts. Mix together brown sugar, 1/4 c. cocoa, 1/2 c. sugar. Sprinkle over top. Pour boiling water over top. Bake at 350* for 30 minutes.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
CRUNCHIES
~Shared by Marty B., Tell City, IN
1/2 c. shortening
1/4 c. sugar
1/2 c. brown sugar
1 egg
1 ts. vanilla
1 1/2 c. flour
1/2 ts. baking soda
dash of salt
Cream together shortening and sugars, add egg and vanilla. Mix together dry ingredients. Add to wet mixture, stir to blend well. Bake at 375* for about 10 minutes. Nuts and/or raisins may be added if desired.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
CASSEROLE COOKIES
~Shared by Marty B., Tell City, IN
2 eggs
1 c. sugar
1 ts. vanilla
1 c. walnuts, chopped
1 c. dates, cut fine
1 c. flaked coconut
Beat eggs well. Add sugar gradually. Beat until fluffy. Stir in remaining ingredients. Turn into an ungreased 2 qu. casserole. Bake at 350* for 30 minutes. Remove form oven; stir well with a wooden spoon. Cool, form into small balls; roll in granulated sugar.
Makes about 48 cookies.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
KRISPIE CHOCOLATE CHIP COOKIES
~Shared by Marty B., Tell City, IN
1 c. shortening
1 c. brown sugar
1/2 c. granulated sugar
1 ts. vanilla
2 eggs
2 c. flour
1 ts. baking soda
1 ts. salt
2 c. milk chocolate chips
1 1/2 c. Rice Krispies
Cream shortening and sugars; add vanilla and eggs. Beat well. Combine flour, soda and salt, mix into creamed mixture. Stir in chocolate chips and Rice Krispies. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350* until golden brown (about 10-15 minutes).
Makes about 6 dz.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
CANDY COOKIES
~Shared by Marty B., Tell City, IN
1/4 c. margarine
1 1/4 c. graham cracker crumbs
1 can sweetened condensed milk
1 pkg. butterscotch chips
1 c. coarsely chopped walnuts
1 can coconut (optional)
Melt margarine in a 9" square pan. Grease pan well. Mix remaining ingredients together and press
into pan. Bake about 20 minutes At 350* Cool 45 minutes. Cut into 1 1/2 inch squares.
Makes 36
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
LEMON DELIGHT
~Shared by Marty B., Tell City, IN
Use a 9x13" pan
First layer:
1 1/2 c. flour
3/4 c. chopped nuts
1 1/2 sticks margarine or butter
Mix together and press into baking dish. Bake at 350* for 12 minutes or until lightly browned.
Second layer:
1 c. Cool Whip or prepared Dream whip
1 c. powdered sugar
8 oz. cream cheese, softened
Blend together and spread over first layer.
Third layer:
3 small pkg. instant lemon pudding and pie filling
4 1/2 c. milk
Mix together and spread over second layer. Cover cake with Cool Whip.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
COFFEE GELATIN
~Shared by Marty B., Tell City, IN
2 envelopes gelatin
1 c. cold water
1 c. strong hot coffee
1 c. sugar
1 pt. milk
1 ts. vanilla
1/2 pt whipped cream
chocolate shavings
Dissolve gelatin in cup of cold water; blend in all ingredients except whipped cream. Chill. When gelatin is thick, fold in whipped cream and chocolate shavings.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
LEMON SQUARES
~Shared by Marty B., Tell City, IN
1/2 c. cold butter
1 c. flour
1/2 c. powdered sugar
Mix and spread in an 8" pan. Bake 15 minutes at 350*
1/2 ts. baking powder
2 beaten egg
grated rind of 1 lemon
1 c. sugar
2 ts. lemon juice
2 Tb. flour
Mix and spread on crust. Bake 25 minutes at 350*
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
BANANA SPLIT
~Shared by Marty B., Tell City, IN
Melt 1/2 c. butter, mix with 2 c. graham cracker crumbs and spread over the bottom of a 9x13" pan.
Beat together for 5 minutes:
2 c. powdered sugar
2 eggs
1 stick margarine
Spread over crust.
3 or 4 bananas sliced
1 20 oz. can crushed pineapple, drained
1 tub Cool Whip
Maraschino cherries, drained well
Spread bananas over top of second layer, they drained pineapple. Cover with Cool Whip and top with cherries. Refrigerate.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
BEE STING
~Shared by Marty B., Tell City, IN
Dough:
1 stick butter or margarine
1/2 c. sugar
1 egg
2 c. flour
2 ts. baking powder
1/2 c. milk
Stir all ingredients together, alternating milk and flour. Spread on a greased cookie sheet. Bake at 400* 10 to 15 minutes or until lightly browned, cool.
Topping:
1 stick butter (do not substitute)
1 c. sugar
1 ts. vanilla
2 Tb. milk
7 oz. almonds, coarsely ground
Melt butter, stir in all the other ingredients. Spread on cooled dough.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
ORANGE BLOSSOM DESSERT
~Shared by Marty B., Tell City, IN
2 11 oz. cans mandarin oranges
1 can crushed pineapple
1 c. coconut
2 c. mini marshmallows
1 pt sour cream
Drain juices from fruit, (reserve for drinking) Mix all ingredients together and refrigerate overnight to blend flavors.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
PUFFED RICE CANDY
~Shared by Marty B., Tell City, IN
1 c. sugar
1/2 c. water
1 Tb. vinegar
2 Tb. molasses
1/2 ts salt
1 Tb. butter
1/2 box puffed rice
Boil sugar, water, vinegar, molasses and salt together to soft ball stage. Remove from heat and add butter. Stir to melt and add puffed rice, mix together. Pour into buttered pans, cut into squares while still warm.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
PEANUT CRISPY EGGS
~Shared by Marty B., Tell City, IN
Melt 1/4 lb. butter
Add:
1 box powdered sugar
2 c. peanut butter (smooth or crunchy)
3 1/2 c. Rice Krispies
Mix together and shape into eggs or balls.
Melt 1 large bar milk chocolate or small bag of milk chocolate chips with 1/4 paraffin bar. Roll eggs or balls in chocolate. Cool on racks.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
PEANUT BUTTER CORN FLAKE CANDY
~Shared by Marty B., Tell City, IN
1 pkg. butterscotch morsels
2 Tb. peanut butter
5 c. corn flakes
Melt butterscotch morsels and peanut butter together. Add corn flakes, mix together. Drop by teaspoonfuls onto waxed paper and refrigerate.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
PEANUT BUTTER FUDGE
~Shared by Marty B., Tell City, IN
1 lb. powdered sugar
1/2 c. milk
1 Tb. butter
Combine in a saucepan and boil for 3 minutes. Remove from heat.
ADD:
1 jar marshmallow cream
1 12 oz. jar peanut butter
Mix until creamy and pour into a buttered pan.
Source: Wild Gap PA, sponsored by the Pocono Boy Singers
LEMON MUFFINS
~Shared by Marty B., Tell City, IN
2 c. flour
2 ts. baking powder
1/2 ts. salt
1 c. (2 sticks) butter or margarine
1 c. sugar
4 eggs
6 Tb. lemon juice
Grated peel of 1 lemon
2 Tb. sugar mixed with cinnamon to taste
Preheat oven to 375*F. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, cream together the butter and 1 c. sugar. Add eggs, lemon juice, and lemon peel, stir into dry ingredients, mixing only enough to form a moist batter. Spoon batter into muffin tins, sprinkle with cinnamon sugar and bake 15-20 minutes.
Makes 1 dz.
LEMON TEA MUFFINS
~Shared by Marty B., Tell City, IN
1 c. sifted flour
1 ts. baking powder
1/4 ts. salt
1/2 c butter
1/2 c. sugar
2 eggs, separated
3 Tb. lemon juice
1 ts. lemon zest
2 Tb. sugar
1/4 ts. cinnamon
Preheat oven to 375*F. Sift together the first 3 ingredients. Cream the butter and 1/2 c. sugar until light and fluffy. Beat the egg yolks until thick and lemon colored and blend well with the creamed mixture. Add flour mixture alternately with lemon juice, do not overmix. Beat the egg whites until stiff peaks form. Carefully fold the whites and lemon zest into the batter. Fill muffin tins half full. Combine the 2 TB. sugar with the 1/4 ts. cinnamon and sprinkle approximately 1/2 ts. of the mixture on top of each muffin. Bake for 15 to 20 minutes. Serve hot with butter.
Makes 1 dz.
DUTCH BABY
~Shared by Marty B., Tell City, IN
1/4 c. butter
4 eggs
1 c. flour
1 c. milk
1 Tb. cinnamon, nutmeg and mace (combined)
1 ts. vanilla
Preheat oven to 400*F. Place butter in a 5x7 in. loaf pan, place the pan in the oven to melt the butter, making sure it doesn't burn. Beat the eggs until just blended. Add the flour and milk,
mix with a whisk until just blended. (Do not overmix; batter will be lumpy.) Add spice and vanilla and stir gently. Pour the batter into a loaf pan and return the pan to the oven. Bake 20-25 minutes or until puffy and brown. To serve cut into quarters.
Serves 4
APPLE PUFF
~Shared by Marty B., Tell City, IN
4 Tb. butter
2 apples, peeled, cored and thinly sliced
3 Tb. sugar
1/2 ts. lemon zest
3 eggs
1 1/4 c. milk
1/3 c. flour
1 1/2 Tb. sugar
1/2 ts. vanilla
1/2 ts. nutmeg
1/4 c. confectioners sugar
Preheat oven to 425*F. Melt the butter in a skillet, then saute' the apple slices with the 3 Tb. sugar and lemon peel for about 5 minutes or until tender. Turn into a buttered, 9" square baking dish. Blend the eggs, milk, flour, 1 1/2 Tb. sugar, vanilla and nutmeg and pour mixture over the apples. Bake 10 minutes. Sift the powdered sugar over the top. Bake 10 minutes or until the puff is set and golden brown. Serve immediately.
GENESEE FRENCH TOAST
~Shared by Marty B., Tell City, IN
4 eggs
1/2 c. milk
1/2 x. strawberry preserves
1/2 ts. cinnamon
1 to 2 Tb. Grand Marnier (opt)
12 slices day old French bread, sliced on the diagonal
12 oz. whipped cream cheese, at room temp.
4 to 6 Tb. butter
Combine the eggs and milk in a flat bowl and beat until blended. Set aside. In a small saucepan, combine the preserves, cinnamon and Grand Marnier and heat thoroughly. Make 6 sandwiches using 2 slices of bread and chipped cream cheese for each. Dip the sandwiches into the egg mixture. Melt the butter in a nonstick skillet and cook over medium heat until browned. Remove to a plate and spread liberally with the warmed preserve mixture.
Serves 6
BROCCOLI LORRAINE
~Shared by Marty B., Tell City, IN
1 1/2 fresh broccoli, thinly sliced, cooked and well drained
2 slices bacon, cooked crisp, drained and crumbled
4 eggs
3/4 ts. salt
1/8 ts. pepper
1/2 ts. dry mustard
pinch of nutmeg
1 1/2 c. light cream
3 Tb. shredded Parmesan cheese
Preheat oven to 350*F. Place the cooked broccoli in a well greased 2-qt. shallow casserole dish. Sprinkle with bacon. Beat together the remaining ingredients and pour over broccoli. Place the casserole in a larger baking dish filled with hot water and bake 25-30 minutes or until set.
Serves 6
CRABMEAT AU GRATIN
~Shared by Marty B., Tell City, IN
2 Tb. butter
2 1/2 Tb. flour
pinch of salt
1/8 ts. dry mustard
1 c. milk
1/2 ts. Worcestershire sauce
1/4 lb. Cheddar cheese, grated
4 c. crab meat
1/4 c. grated Parmesan cheese
Preheat oven to 300*F. In a saucepan combine the butter, flour, salt, mustard, milk, and Worcestershire sauce. Stir over low heat until the butter melts and mixture is blended. Stir in the cheddar cheese and crabmeat and place in a 2 qt. baking dish. Sprinkle Parmesan cheese on top. Bake 10 minutes or until piping hot.
Serves 4-6
BROWNED TURKEY HASH WITH MUSTARD SAUCE
~Shared by Marty B., Tell City, IN
4 Tb. finely chopped onion
1 Tb. butter
4 c. finely chopped turkey (white and dark meat)
1 c. finely chopped boiled potatoes
salt and pepper to taste
2 Tb. clarified butter
Paprika
Chopped Parsley for garnish
Mustard Sauce (recipe follows)
Saute onion in 1 Tb. butter until soft. In a bowl, combine turkey, potatoes, and saute'ed onion. Season with salt and pepper. Heat a 7-in. skillet until
hot and grease generously with clarified butter. Sprinkle the hot skillet with paprika. (This will act like a browning agent as the hash cooks) Add Add 1/4 of the mixture, packing the bottom and sides of the pan. Cover, reduce heat to
medium and cook 5 to 7 minutes or until the edges are brown. Turn our onto a heated plate with the crisp side up. Repeat with remaining mixture. Sprinkle with chopped parsley and serve with Mustard Sauce.
Serves 4
Mustard Sauce
3 c. chicken stock
1/2 c. beef consomme'
2 Tb. dry mustard
1/2 c. prepared mustard
2 Tb. flour
2 Tb. butter
Combine chicken stock, comsomme' and dry and prepared mustard in a saucepan. Cook over medium heat, blending with a whisk until smooth. Combine the flour and butter to form a paste and stir into the mustard mixture. Continue cooking until the mixture reaches the
consistency of heavy cream. Do not let it boil. Serve very hot over the hash or on the side.
QUICK AND EASY WHITE BREAD
~Shared by Marty B., Tell City, IN
1 pkge dry yeast
2 1/2 c. warm water
4 Tb. shortening, softened
1 ts. salt
4 Tb. sugar
6 to 7 c. flour
In a mixing bowl dissolve the yeast in the warm water. Add the shortening, salt, sugar and flour. Mix 2-3 minutes. Cover with a cloth and let rise until doubled in bulk. Punch down and turn out onto a floured
board. Knead well, turning dough three or four times. Divide the dough into 2 equal portions (or into 6 pieces for smaller loaves.) Place the dough into well greased 9x5" loaf pans. Let rise until doubled in bulk. Preheat oven to 375*F. Bake 25-30 minutes or until loaves are brown and sound hollow when tapped.
Makes 2 loaves
BUTTER CURLS
~Shared by Marty B., Tell City, IN
1 pkge. dry yeast
1/4 c. warm water
1/2 c. milk
4 Tb. butter
2 eggs, slightly beaten
3-3 1/2 c. flour
1 ts. salt
Butter, softened
Butter, melted
Dissolve the yeast in the warm water and set aside to proof. In saucepan combine the milk and the 4 Tb. butter. Heat just
until the butter melts. Let the mixture cool slightly to lukewarm and stir in the dissolved yeast. Add the beaten eggs, 2 c. of the flour and the salt. Beat until smooth, (If using an electric mixer, blend at medium speed.) Stir in enough of the remaining flour to form a dough that can be kneaded. Knead until smooth. Refrigerate for 1 hour.
Roll the dough out into a rectangle about 1/2 in. thick. Spread with softened butter. Fold the left side to the middle and the right side over to cover, forming 3 layers. Roll dough out
again to 1/2 inch thickness. Cut into strips about 6 inches long and 1/2 inch thick/ Pour about 1 ts. of melted butter into each muffin tin (24 in all) Form each strip of dough into a spiral and place in muffin cup. Put tins in a warm place until rolls are doubled. Preheat oven to 350*F. Bake 18-20 minutes or until golden.
CREAM OF CAULIFLOWER SOUP
~Shared by Marty B., Tell City, IN
2 c. coarsely chopped cauliflower florets
3 Tb. butter or margarine
3 Tb. flour
4 c. milk
pepper to taste
1 Tb. chicken baste
Cook cauliflower until tender. Melt butter in a saucepan, stir in flour and cook over low heat for several minutes, stirring constantly. Slowly stir in the milk and bring just to a boil. Reduce heat, add cauliflower and season with pepper. Stir in the chicken base. If soup seems too thick, thin with additional milk to reach the desired
consistency.
BLACK BEAN SOUP
~Shared by Marty B., Tell City, IN
1 12-oz. pkge. dried black beans
2 1/2 qts cold water (10 c.)
1 c. chopped celery
2 c. chopped onion
1/4 c. butter
4 ts. flour
1/4 c. chopped fresh parsley
Rind and bone from smoked ham
2 med. leeks, thickly sliced
2 bay leaves
1 1/2 ts. salt
1/4 ts. pepper
1/2 c. dry Madeira or sherry
Lemon slices and hard-boiled eggs for garnish
Wash and pick through beans. Cover with boiling water and soak overnight. Drain and put in a large soup pot. Cover with cold water and bring to a boil. Reduce heat and simmer 1 1/2 hours. In a frying pan slowly cook the celery and onions in butter. Blend in the flour and cook over low heat for several minutes. Add the parsley and 2 c. of beans and cooking liquid. Stir to blend and add this mixture to the soup pot. Add ham rind and bone, leeks, bay leaves, salt and pepper. Cover and simmer 2 1/2 hours or until beans are completely cooked. Discard the rind, bone and bay leaves. Drain beans, saving broth, and put through a food mill or sieve. Return beans and broth to the pot, stir in the wine and heat
thoroughly. Serve with lemon slices and a sprinkling of hard boiled egg.
Serves 8-10
SEAFOAM GELATIN SALAD
~Shared by Marty B., Tell City, IN
1 pkge Lemon Jello
1 pkge Line Jello
2 c. boiling water
1 can (16 oz.) crushed pineapple
2 c. cottage cheese
1 c. evaporated milk
1/2 c. mayonnaise
1 c. chopped walnuts
In a large bowl, combine the jellos and boiling water, stir to completely dissolve. Set aside until cool, but not firm. Add pineapple, cottage cheese, evaporated milk, mayonnaise and chopped walnuts to cooled Jello. Pour into one large or several small molds. Chill overnight.
Serves 10-12
OATMEAL SALAD
~Shared by Marty B., Tell City, IN
(Taste much better than it sounds)
2 c. quick cooking oatmeal
2 c. half-and-half
1/2 c. honey
1/4 c. raisins
Sliced bananas
Grapes
Orange segments
Diced apples
Walnut pieces for garnish
In a large bowl, combine the oatmeal, half-and-half, honey and raisins. Refrigerate overnight or at least 12 hours. Add the fruit in desired amounts and mix well. Garnish with walnuts and serve.
Serves at least 6.
WALNUT CHICKEN SALAD
~Shared by Marty B., Tell City, IN
2-3 c. cooked, cubed chicken
1/2 c. chopped celery
2 Tb. chopped onions
1/2 c. walnuts
Mayonnaise
White seedless grapes for garnish
In a large bowl, combine chicken, celery, onion and walnuts. Toss with just enough mayo to hold the salad together, Garnish with grapes.
Serves 6-8
TURKEY SALAD
~Shared by Marty B., Tell City, IN
1 pkge. (6 oz.) Uncle Ben's Original Long Grain and Wild Rice, uncooked
2 c. chopped, smoked turkey
1/4 lb. mushrooms, sliced
1 c. firmly packed spinach leaves, cut into thin strips
2 green onions with tops, sliced
1/3 c. dry white wine
1/4 c. vegetable oil
2 ts. sugar
1/4 ts. pepper
10 cherry tomatoes, halved
Cook rice according to pkge. directions. Transfer to a large bowl and chill. Add the turkey, mushrooms, spinach, and green onions and mix well. In a small bowl, combine wine, oil, sugar and blend well. Pour over rice mixture and toss well. Chill. Just before serving, garnish with tomatoes.
Serves 8
POPPY SEED DRESSING
~Shared by Marty B., Tell City, IN
1 c. honey
1 ts. salt
6 Tb. vinegar
3 Tb. Dijon mustard
2 c. oil
2 Tb. poppy seeds
Mix all together except salad oil and poppy seeds. Gradually add the salad oil,
beating well until blended. Add poppy seeds and mix again. Chill before serving.
Makes 3 1/2 c.
SWEET BASIL DRESSING
~Shared by Marty B., Tell City, IN
1 1/2 c. mayonnaise
1/4 c. light corn syrup
1/4 c. finely chopped onion
3 Tb. lemon juice
1 1/2 Tb. chopped fresh basil or 1 ts. dried basil
1/2 ts. salt
1/4. ts pepper
Combine all the ingredients and mix well.
Makes 2 cups
WANGHMANGHKYLL CHICKEN
~Shared by Marty B., Tell City, IN
(I have no idea how to pronounce it, we call it wang-mang chicken.)
4 c. chicken bouillon
2 c. rice
1 whole chicken breast, boned, skinned and cut into thin strips
5 Tb. soy sauce
1 Tb. sugar
5 to 10 garlic cloves, chopped
1/4 ts. curry powder
2 Tb. cornstarch
4 Tb. oil
1 large onion, chopped
1 small zucchini, quartered lengthwise and cut into 1/4 inch thick pieces
2 stalks celery, cut in 1/4 inch thick slices
1/2 c. sliced mushrooms
1 Tb. minced fresh ginger
1 can (8 oz.) pineapple chunks with juice
In a large saucepan, bring the bouillon to a boil, stir in rice and cover, return to a boil. Reduce heat and cook until is liquid is absorbed, about 20 minutes. Combine the chicken strips, 1 Tb. soy sauce, 1-1/2 ts. sugar, and the chopped garlic in a medium bowl, set aside. Sprinkle the curry powder over the chicken and mix well. In a separate bowl mix the cornstarch with 1 Tb. soy sauce, set aside.
Heat 2 Tb. oil in a large skillet or wok, over high heat. Saute' the chicken mixture and onion in hot oil until browned. Remove from skillet. Heat remaining 2 Tb. oil in the same skillet. Stir in the zucchini, celery, and mushrooms, cook until lightly browned. Add ginger, the remaining 1-1/2 ts. sugar the remaining 1 Tb. soy sauce, and the pineapple chunks and juice. Stir well. Add the cornstarch mixture and stir. Return the chicken and onions to the skillet. Stir until the sauce thickens. Serve over rice.
Serves 4-6
CHICKEN AUTUMN MEDLEY
~Shared by Marty B., Tell City, IN
2 whole chicken breast, boned and skinned
Flour for dredging
salt and pepper to taste
2-4 Tb. clarified butter
2 Tb. dry white wine
1/2 c. fresh cranberries
2 Tb. red currant jelly
1 c. chicken stock
1/2 c. chopped cooked chestnuts
Cut the chicken into bite size pieces. Season the flour with salt and pepper and dredge the
chicken in it. In a large skillet heat the clarified butter and saute' the chicken, turning to brown on all
sides, about 2 minutes per side. Add the white wine and stir to deglaze the pan. Add the cranberries, currant jelly and chicken stock, season with salt and pepper. Bring to a boil, reduce heat and simmer 4-5 minutes. Add chestnuts, cook 1 minute longer and remove from heat.
Serves 4
NEW ENGLAND CHICKEN WITH APPLE CIDER SAUCE
~Shared by Marty B., Tell City, IN
4 whole boned chicken breasts, pounded thin
Snapper Inn stuffing (recipe follows)
flour for dredging
1 egg beaten with 1/3 c. milk
bread crumbs
2-4 Tb. clarified butter
Apple Cider Sauce (recipe follows)
Preheat oven to 375* Lay the flattened breast on a flat surface. Divide the stuffing among the 4 breast and spoon it into the center of each. Wrap the chicken breast around the stuffing. Carefully dredge the stuffed breast in flour, then dip into the egg and milk mixture and roll in bread crumbs. Flatten slightly. In a large heavy skillet heat the clarified butter until hot. Saute' the chicken until browned on both sides. Remove from the pan and place in a shallow dish. Bake 15 minutes or until cooked through. Serve with Apple Cider Sauce.
Serves 4
Snapper Inn Stuffing:
1/2 c. seedless white grapes
1/2 c. red seedless grapes
1/4 c. raisins
1 Granny Smith apple, cored and diced
1 ts. cinnamon
1/4 ts. salt
Pinch of nutmeg
1/2 c. bread crumbs
In a strainer, over boiling water, steam the grapes, raisins and apple for 3 minutes, covered. Remove and combine with the cinnamon, salt, and nutmeg. Stir in the bread crumbs and mix well. Set aside to cool.
Apple Cider Sauce:
1 c. apple cider
1/2 c. chicken stock
2 Tb. current jelly
1 Tb. cornstarch (or more)
1 c. applesauce
In a medium saucepan combine the cider, chicken stock and current jelly. Bring the mixture to a boil. Thicken with cornstarch. (add a bit more cider if
necessary) Remove from heat and stir in the applesauce.
CARROT FRITTERS
~Shared by Marty B., Tell City, IN
5-6 small to medium carrots, grated
2 eggs
1/2 ts. salt
1 Tb. sugar
1/4 c. flour
1/4 c. sweet butter
In a medium bowl, combine the grated carrots, eggs, salt and sugar. Beat until well mixed. Blend in the flour and stir. In a large skillet, melt the butter until hot and drop the batter by tablespoons. Fry for a few minutes on each side. Remove with a slotted spoon and place on a platter lined with paper towels and keep warm in the oven until all the fritters are cooked.
Serves 4
SUMMER SQUASH CASSEROLE
~Shared by Marty B., Tell City, IN
2 c. firm coarsely chopped cooked yellow squash
6 Tb. butter
2 eggs
1 ts. salt
1 medium onion, chopped
1 c. shredded Swiss cheese
1/2 ts. nutmeg
1 c. evaporated milk
2 c. coarse, fresh bread crumbs
butter
Preheat oven to 375*. In a large bowl, combine the squash, 6 Tb. butter, eggs, salt, onion, shredded cheese, nutmeg, milk and 1 c. of the bread crumbs. Mix well. Pour into a
greased 1-1/2 quart casserole. Sprinkle the remaining 1 c. bread crumbs over the top. Dot with butter and bake 30-40 minutes.
Serves 6-8
*NOTE; other veggies can be substituted such as zucchini, cauliflower, carrots, and broccoli.
BEER BATTERED PUMPKIN WITH MAPLE SYRUP
~Shared by Marty B., Tell City, IN
1 pumpkin (6 lbs) top cut open and seeds removed
Beer batter (recipe follows)
Oil for frying
Powdered sugar
Cottage cheese
Maple syrup
Preheat oven to 400*F. Place the pumpkin on a baking sheet or in a shallow baking dish and bake 1 hour or until tender to the touch, but not mushy. (Do not over cook the pumpkin or it will not hold up during frying.) While the pumpkin bakes, prepare the Beer Batter. Remove the pumpkin from the oven and cool in the refrigerator. When thoroughly cool, cut into triangles, leaving the skin intact. (A 6 lb. pumpkin should make at least 10 triangles)
Pour the oil into a deep-fryer and heat to 300*F. Have on hand the Beer Batter, powdered sugar in a flat dish, cottage cheese and maple sugar. Dip the pumpkin pieces into the powdered sugar, then into the beer batter. Deep fry the pieces until golden brown. Put a scoop of cottage cheese on top of each triangle and make a small well in the cottage cheese. Fill the well with maple syrup.
Serves 10-12
Beer Batter:
1 c. flour
1 ts. salt
1/2 ts. nutmeg
1 can (12 oz.) beer
In a medium bowl, sift the flour salt and nutmeg into the beer. Mix until the batter is frothy. Allot to stand at least one hour. (2 or 3 hours is recommended) Stir again before using.
DOUBLE FUDGE PIE
~Shared by Marty B., Tell City, IN
1 c. sugar
3 large eggs
1/2 c. light corn syrup
1/2 c. heavy cream or whipping cream
1/2 c. unsweetened cocoa powder
3 tb. unsalted butter, melted
1 ts. vanilla
1/4 ts. salt
9-inch pie shell, unbaked
1/2 c. semisweet chocolate chips
Preheat oven to 350*F. In a large bowl combine the sugar, eggs, corn syrup, cream, cocoa, butter, vanilla and salt. Mix well. Pour the mixture into the unbaked pie shell. Scatter the chocolate chips over the top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Makes 1-9 inch pie. (best served warm topped with vanilla ice cream.
WHITE CHOCOLATE MOUSSE PIE
~Shared by Marty B., Tell City, IN
Crust:
1 c. graham cracker crumbs
1/4 c. white chocolate, melted
2 to 2 1/2 Tb. butter melted
Preheat oven to 350*F. Mix the crumbs with the chocolate and butter until just moist enough to press into a greased 10-inch pie pan. Bake 5 to 10 minutes or until lightly browned. Be careful not to burn the crust.
Filling:
1/2 lb. white chocolate
1/4 c. water
2 egg yolks
1-1/2 Tb. white creme de cacao
1/4 c. sugar
1 c. heavy cream
Over hot water in the top of a double boiler combine the white chocolate and water. Heat until the chocolate melts. In a heavy saucepan over low heat cook the egg yolks, creme de cacao, and sugar until thick. Set aside to cool. Whip the cream and fold into the cooled chocolate mixture. Turn the filling into the pie shell and chill at least 4 hours before serving.
COFFEE TOFFEE PIE
~Shared by Marty B., Tell City, IN
Crust:
1 c. flour
1/2 ts. salt
1/2 c. shortening
1/4 c. brown sugar
3/4 c. ground walnuts
1 Tb. ice water
Preheat oven to 375*F. In a medium bowl, combine the flour and salt. Cut in the shortening until the mixture becomes crumbly. Stir in the brown sugar and walnuts, sprinkle with ice water and mix quickly, Pack the mixture into a greased 10-inch pie pan. Bake 15 minutes or until the crust is firm.
Filling:
1/2 c. (1 stick) butter
1/2 c. sugar
1 square unsweetened chocolate, melted
2 Tb. instant coffee
2 eggs
With an electric mixer beat the butter until creamy. Add the sugar and beat until fluffy. Blend in the melted chocolate and coffee. Add 1 egg and beat 5 minutes. Add the second egg and beat 5 minutes longer. Pour the filling into the baked pie shell, cover and chill overnight.
Topping:
2 c. heavy cream
2 Tb. instant coffee
1/2 c. powdered sugar
1` Tb. dark rum
In a mixing bowl combine all four ingredients and beat until smooth. Chill, then beat until stiff. Swirl on top of the chilled filling and chill again for at least 2 hours. Serve very cold.
KAHLUA CHIFFON PIE
~Shared by Marty B., Tell City, IN
1/4 water
2-1/2 ts. unflavored gelatin
1/3 c. Kahlua
4 eggs separated
2/3 c. sugar
3/4 c. heavy cream
10-inch pie shell, baked
whipped cream and shaved chocolate for garnish
In a small saucepan combine the water and gelatin. Stir and let sit for several minutes until gelatin softens. Add the
Kahlua. In a medium bowl, beat the egg yolks with 1/3 c. sugar until thick. Add the egg and sugar to the gelatin mixture and cook over low heat until the gelatin dissolves. Cool. Beat the egg whites with the remaining 1/3 c. sugar until stiff peaks form. Set aside. Beat the heavy cream until still. In a large bowl, fold the whipped cream, beaten egg whites and cooled gelatin mixture together. Pour into baked pie shell, chill until set. Cover each
serving with whipped cream and shaved chocolate.
Note: A chocolate crumb crust can be substituted for a baked pie shell.
LEMON SOUR CREAM PIE
~Shared by Marty B., Tell City, IN
1 c. sugar
4 Tb. cornstarch
1 Tb. grated lemon peel
1/4 c. lemon juice (or more if you love lemon)
1/4 c. butter, melted
1 c. milk
3 egg yolks, slightly beaten
1 c. sour cream
9-inch pie shell, baked
Whipped cream, lemon slices and mint sprigs for garnish
In a medium saucepan, combine the sugar, cornstarch, lemon peel, lemon juice, butter, milk, and egg yolks. Cook, stirring constantly, until thick. Remove from heat. Cover the pan with plastic wrap to prevent a skin from forming on the mixture and cool
thoroughly. Fold in the sour cream. Pour the mixture into a baked and cooled pie shell. Chill several hours. Serve with whipped cream, lemon slices and mint sprigs.
INDIAN SUMMER PIE
~Shared by Marty B., Tell City, IN
1/4 lb. cooking apples, cored and diced
1/2 lb. mincemeat
3 Tb. sherry
2 c. cooked and pureed or canned pumpkin
1 c. sugar
1 c. milk
2 eggs, slightly beaten
1/2 ts. salt
1 ts. cinnamon
1 ts. allspice
1/2 ts. ginger
1-1/2 ts. butter, melted
9-inch pie shell, unbaked
Preheat oven to 350*F. In a medium bowl, combine the apples, mincemeat and sherry. Mix well. In a second bowl combine the remaining ingredients. Mix thoroughly. Pour the mincemeat mixture into the pie shell. Pour the pumpkin mixture on top of the mincemeat. Bake 45 minutes or until firm.
MEDITERRANEAN PASTA SALAD
~Shared by Marty B., Tell City, IN
1 lb. shell-shaped pasta
1 c. drained, chopped oil-packed sun dried tomatoes
1/2 c. black or green olives, pitted and chopped
4 oz. feta crumbled, about 1 cup
1/2 c. olive oil
1/4 c. red wine vinegar
2 Tb. lemon juice
9 fresh basil leaves, torn into large pieces
salt and pepper
Bring a large pot of salted water to a boil over high heat. Add pasta and bring back to a boil. Cook stirring often until pasta is tender, but not mushy 10 to 12 minutes. Drain and rinse under cold running water. Drain again. Transfer to a large bowl and add tomatoes, olives and feta. Stir in olive oil, vinegar and lemon juice. Add basil, toss well and season with salt and pepper. Serve at room temperature.
Per serving: 432 cal, 22 g fat, 4 g sat fat, 13 mg chol, 2 g fiber, 10 g pro, 48 g carb, 452 mg sod.
Source: The Best Recipes from New York State Inns
SOFT AND CHEWY CHOCOLATE-PEANUT BUTTER COOKIES
~Shared by Marty B., Tell City, IN
1 pkge (2 layer size) devil's food cake mix
4 oz. cream cheese, softened
1/2 c. peanut butter
1 egg
Preheat oven to 375*F. Place all ingredients in a large bowl. Beat with electric mixer on low speed for 2 minutes. Beat on medium speed for an additional 2 min. Shape into 1-inch balls. Place 2 inches apart on baking sheets. Flatten each ball in a
cris-cross pattern with a fork dipped in sugar. Bake 7 to 8 minutes or until edges of cookies are set, cook 2 minutes, remove to wire rack to cook completely.
Makes 3 1/2 doz.
Source: The Best Recipes from New York State Inns
LEMON-CREAM CHEESE CUPCAKES
~Shared by Marty B., Tell City, IN
1 pkge (2 layer size) white cake mix
1 pkge (4 serving size) lemon flavor instant pudding and pie filling
1 c. water
4 egg whites
2 Tb. oil
1 pkge (16oz.) powdered sugar
1 pkge (8 oz.) cream cheese, softened
1/4 c. butter, softened
2 Tb. lemon juice
Preheat oven to 350*F. Beat cake mix, dry pudding mix, water, egg whites, and oil with electric mixer on low speed until moistened (Batter will be thick) Beat on Medium speed for 2 minutes. Spoon batter evenly into 24 paper lined muffin cups.
Bake 21 to 24 minutes or until done. Cool in pan for 10 minutes; remove to wire racks to cook completely.
Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer until well blended. Frost cupcakes.
Source: The Best Recipes from New York State Inns
CHEESY CHICKEN ROLL-UPS
~Shared by Marty B., Tell City, IN
8 flour tortillas
1/2 c. thick and chunky salsa
2 c. shredded cooked chicken
1 c. shredded Colby and Monterey Jack cheese
1 large tomato chopped
2 c. shredded lettuce
Preheat oven to 350*F. Top each tortilla with salsa and chicken, fold in opposite sides of each tortilla and roll up burrito-style. Arrange tortillas, seam-sides down in 8-in. square baking dish. Sprinkle with cheese. Bake 15 minutes or until cheese is melted. Sprinkle with lettuce and tomato.
Serves 4, 2 roll-ups each. (Serve with sour cream, chopped avocado and fresh cilantro)
Source: The Best Recipes from New York State Inns
EXTRA CHEESY CHICKEN AND NOODLES
~Shared by Marty B., Tell City, IN
4 small boneless skinless chicken breast halves (1 lb.)
2 c. frozen vegetable blend, thawed and drained
1 pkge (7 1/4 oz.) macaroni and cheese dinner
2 c. water
1 c. shredded Cheddar Cheese
Heat large skillet on med-high heat, spray cooking spray/ Add chicken' cover. Cook 2 min. on each side until browned. Add vegetables, macaroni, cheese sauce, water and 1/2 c. cheese. Bring to a boil; cover. Reduce heat to low, simmer 12 minutes or until chicken is cooked through, stirring occasionally. Sprinkle with remaining cheese, cover and let stand 5 minutes.
Serves 4
Source: The Best Recipes from New York State Inns
PULLED CHICKEN SANDWICHES
~Shared by Marty B., Tell City, IN
1 lb. boneless skinless chicken thighs (I use chicken breast)
1 onion sliced
1/2 c. barbeque sauce
14 c. water
1 Tb. brown sugar
1 French bread baguette, 16 to 20 inches long
4 slices American cheese
Cook onions and chicken in skillet over med high heat for 8 minutes, stirring occasionally. Add barbeque sauce, water and sugar, stir. Reduce heat to medium, cover. Cook an additional 7 minutes, or until chicken is cooked through. Remove chicken from skillet and shred or chop into small pieces. return to skillet; stirring until evenly coated with sauce. Cut
baguette in 4 pieces, crosswise. Cut each piece lengthwise in half, fill with chicken and slice of cheese.
Serves 4
Source: The Best Recipes from New York State Inns
WHITE HOUSE GINGER CAKE
~Shared by Jean M., OH
This is a recipe from my mother's copy of The White House Cookbook, a big white book with lots of recipes from wives and the chefs in the kitchen there. I have lost it along the way but luckily had copied Mom's favorite cake a long time ago.
1/2 cup shortening (Mom used butter if she had it, and subbed Crisco)
1/2 cup sugar
1 cup Green Label Brer Rabbit molasses
1 tbs ginger
1 tsp cinnamon
2 1/2 cups flour
2 tsp baking soda dissolved in
1 cup hot water
2 beaten eggs
Mix shortening and sugar well
Stir in molasses
Stir ginger and cinnamon into flour and add to batter
Carefully add water-soda mixture so as not to splash
Stir in beaten eggs
Pour batter into a greased 9 x 13 x 2 in pan
Bake in preheated oven for40 to 45 minutes
You can use any white frosting, or whipped cream. I prefer a lemon* or cinnamon** sauce.
*Lemon Sauce
Put in suitable saucepan:
1/4 cup sugar
1 1/2 tbs cornstarch
1 1/2 cups warm water
Cook, stirring constantly, until mixture begins to boil. Reduce heat and cook til thickened to a sauce
consistency. Add 2 tbs lemon juice and 1 tsp grated rind. Stir in 1 1/2 tbs butter.
**The cinnamon sauce uses the same recipe but takes 1 tsp spice instead of the lemon, added with the cornstarch.
If you like gingerbread, you will like this cake. It has always been moist and tender when I make it.
Source: The White House Cookbook
HOT CLAM DIP IN FRENCH BREAD
~Shared by Anita K., Battle Ground, WA
16 oz. cream cheese
2 cans minced clams with juice
½ tsp. salt
Juice from one lemon
5 green onions, chopped
½ tsp. dill
1 Tbs. parsley
1 unsliced round French Bread
Mix cream cheese, clams, salt, lemon juice, onions dill and parsley. Cut off top of bread and pull out bread in chunks, leaving some bread near crust. Reserve these chunks of bread in plastic to use for dipping.
Put cheese mixture in scooped out bread. Put top back on and wrap tightly in foil.
Bake at 225° F.. For 2 ½-3 hours. Unwrap bread and place on platter to be served with reserved, bite size chunks of bread.
The crust can be pulled apart and eaten when dip is almost gone.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
PANORAMA POINT PHYLLO TRIANGLES
~Shared by Anita K., Battle Ground, WA
From Panorama Point, there is spectacular view of the Hood River Valley and Mt. Hood.
Makes 24.
Spinach pie filling:
12 oz. frozen chopped spinach
16 ox. Ricotta cheese
2 cups diced Cheddar Cheese
1/3 cup Parmesan cheese
1 egg
½ tsp. salt
¼ tsp. pepper
1 tsp. oregano
1 lb. frozen phyllo leaves, thawed
Prepare filling: Defrost spinach, drain and squeeze dry. Mix together the spinach, ricotta, Cheddar,
Parmesan, egg, salt, pepper, nutmeg and oregano.
Cut phyllo lengthwise into 4 equal strips. Cover with waxed paper, then with damp towel to keep them from drying out. Using 2 layers of phyllo at a time, brush butter on one strip. Place 1 rounded tablespoon filling on one end of strip; fold end over end (like a flag), into a triangular shape to opposite end. Brush entire
triangle with butter. Place on ungreased cookie sheet. Repeat with remaining strips and filling.*
Bake at 375° F for 16 to 20 minutes, or until puffed and golden.
*To do ahead: cover tightly with plastic wrap at this point and refrigerate no longer than 6 hours. Otherwise, you may cook, cool, cover and refrigerate no long than 24 hours. To serve, heat for 10 minutes at 350°.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
VILLAGE CHICKEN SALAD
~Shared by Anita K., Battle Ground, WA
A perfect cold salad for summer. Contributed by Pam Riedl, Hood River, OR.
4 whole chicken breasts, skin removed
½ cup soy sauce
½ cup sherry
2 celery stalks with leaves
1 ½ tsp sugar
2 cloves garlic, mashed
¾ cup mayonnaise
1 tsp sugar
1 tsp. lemon juice
½ tsp soy sauce
1 large bunch broccoli, broken into florets
½ cup chopped celery
½ cup chopped scallions
½ cup unsalted cashews
Combine ½ cup soy sauce, sherry, celery, sugar and garlic in a large frying pan. Add chicken breasts and simmer until tender. Slightly cool chicken; bone and cube. Return chicken to cooking liquid until completely cool.
Steam broccoli until crisp tender, about 5 minutes. Cool.
Mix together mayonnaise, sugar, 2 Tbs. of the cooking liquid, lemon juice and ½ tsp soy sauce. Drain chicken. Add chicken to mayonnaise dressing.
Toss all the remaining ingredients. Refrigerate several hours or overnight.
Great served with fresh pineapple.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
SEAFOOD LOUIE DRESSING
~Shared by Anita K., Battle Ground, WA
This is a wonderful dressing to compliment your fresh seafood salad.
1 cup mayonnaise
½ cup catsup
2 Tbs. horseradish
Dash cayenne
1 Tbs. brandy
Dash Worcestershire sauce
White wine vinegar
Juice of 1 lemon
1 cup heavy cream
Combine all ingredients. Chill.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
OREGON FILBERT CHICKEN ORIENTAL
~Shared by Anita K., Battle Ground, WA
Compliments of Chef Leif Eric Benson, Timberline Lodge.
1/3 cup peanut oil
1 lb. chicken breasts, boneless, skinless, cubed
½ cup celery, diagonally sliced
½ cup onion, thinly sliced
½ cup red and green peppers, thinly sliced
½ cup sliced water chestnuts
½ cup snow peas
1 cup filberts
Heat the peanut oil over high heat in a wok. Add chicken and stir-fry about 3 minutes, until light brown. Add the vegetables and nuts, continue to stir-fry for about 3 minutes more. Add the Oriental sauce and bring to a boil for about 1 minute.
Oriental Sauce:
¼ cup cornstarch
1 tsp. garlic powder
1 tsp. ground ginger
¼ cup rice vinegar
¼ cup dry sherry
1/3 cup soy sauce
2 cups chicken stock
½ tsp. ground black pepper
To make the sauce, combine the dry ingredients and blend well with the other sauce ingredients.
This sauce works well on meat, fish and vegetable dishes. Keep refrigerated.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
HERBED CHEESE CHICKEN
~Shared by Anita K., Battle Ground, WA
This dish is easy yet elegant to serve to company with a Greek Salad and Crusty French Bread.
Serves 6.
4 lb. boneless, skinless chicken breasts
8 slices Mozzarella or Provolone cheese, thinly sliced 3 x 5 inch.
Flour
2 eggs beaten, diluted with 3 Tbs. water
Seasoned bread crumbs
½ cup melted butter
1 Tbs. parsley
¼ tsp. poultry seasoning
¼ tsp. basil
¼ tsp. thyme
½ cup sherry
Pound each chicken breast until thin and flat. Season with salt and pepper to taste.
Place a chicken breast on a slice of cheese, roll up and fasten with a toothpick. You may at this time add a thin piece of lean ham to the inside before rolling the chicken up.
Roll each chicken bundle in the flour, egg and breadcrumbs. Melt butter and add herbs. Place chicken rolls in baking pan and drizzle with butter mixture. Bake in 350° oven for 30 minutes. Pour the sherry over the chicken and bake for 20 minutes more.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
RUMMY ORANGE CHICKEN
~Shared by Anita K., Battle Ground, WA
3 to 4 chicken breasts, boned, skinned and cut into 2 inch strips
3 Tbs. melted butter
1 small can frozen orange juice
½ cup rum
Salt and pepper
½ cup toasted slivered almonds
Arrange chicken in shallow baking dish. Combine butter, orange juice and rum and pour over chicken. Salt and pepper chicken. Bake at 350° for 40 minutes, basting 2 to 3 times during cooking time. Sprinkle on almonds just before serving.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
MEDALLIONS OF BEEF WITH GREEN PEPPERCORN SAUCE
~Shared by Anita K., Battle Ground, WA
Recipe offered by the Columbia Gorge Hotel.
3 lbs. beef tenderloin
1 6 oz. can green peppercorns
½ cup dry red wine
¼ tsp. beef bouillon
3 cups heavy cream
1/3 cup brandy
Slice tenderloin into 16 slices. Refrigerate.
In medium saucepan, simmer peppercorns in wine until wine is reduced by half. Add cream and beef bouillon and continue simmering until sauce is thickened and will coat the back of a spoon well. Add salt to taste.
Cook beef medallions, in 2 batches if necessary, in very hot oil (steaks will continue to cook when removed from heat). Remove from pan to a warm place. Deglaze pan by adding brandy and flaming alcohol (alcohol must be cooked out or sauce will be bitter).
Add cream sauce and simmer until blended with steak drippings and is thick enough to coat a spoon. Correct seasoning if necessary.
Serve the steaks with a small amount of the sauce and remaining sauce on the side.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
FRESH COLUMBIA RIVER SALMON OR STEELHEAD TERIYAKI BARBECUE
~Shared by Anita K., Battle Ground, WA
Contributed by Cindy Janney, White Salmon, OR.
Teriyaki Marinade:
½ cup soy sauce
½ cup dry sherry
1/3 cup sugar
½ tsp. grated ginger root
1 5 to 10 lb. fresh Columbia River Salmon or Steelhead cut into 1 inch steaks
Mix marinade ingredients together on a small bowl and then warm the mixture just enough to dissolve the sugar, either in the microwave or in a saucepan. Pour marinade into a shallow glass baking pan and place the steaks in the marinade. Let sit 1 hour in the refrigerator, then turn the steaks over and marinade 1 hour more.
Barbecue on moderate grill for about 5 to 7 minutes on a side. Test for doneness by flaking with a fork; it should flake all the way to the bone when done.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
GORGE-OUS SEAFOOD LASAGNE
~Shared by Anita K., Battle Ground, WA
1 lb. bay scallops
1 lb. fresh Oregon shrimp
1/3 to ½ cup butter
¾ cup chopped green onions
1 clove garlic, crushed
¼ tsp. thyme
1/3 cup flour
1 cup chicken broth
1 cup heavy cream
½ cup dry white wine
8 oz. lasagna noodles
¾ lb. shredded Swiss cheese
Rinse seafood well. Chop scallops into ½ inch pieces if using larger variety. Melt 2 Tbs. butter in frying pan. Add onion, garlic, and thyme. Cook until limp; about 2 minutes. Add seafood and cook for 3 minutes. Remove from heat and drain, reserving broth. Drain until cool.
Melt 3 Tbs. butter in same frying pan and add flour, blending until turns light golden brown. Remove from heat and slowly add broth, cream and wine. Return to heat and bring to boil stirring constantly until mixture thickens.
Cook lasagna noodles according to package directions. Drain and rinse with cold water to stop further cooking.
Pour the juice from the scallops and shrimp into a small pan. Cook over medium heat until it is reduced to 3 Tablespoons. Add to cream mixture.
Butter a9x13 inch pan and lay 1/3 of the lasagna noodles in it. Cover the noodles with 1/3 of the sauce, then 1/3 of the seafood, then 1/3 of the cheese. Repeat layers.
Bake at 350° for 20 minutes covered with foil. Remove foil and continue to bake for an additional 20 minutes. Let stand for about 15 to 20 minutes before cutting.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
MUCHO NACHO OMELETTE
~Shared by Anita K., Battle Ground, WA
This following recipe offered by Multnomah Falls Lodge gives you a wonderful filling for your next 3 egg omelette. Filling for 6 omelettes.
Filling:
½ cup extra lean ground beef, cooked*
1 cup refried beans
1 small can chopped green chiles
½ cup sour cream
1 ½ cups shredded Cheddar cheese
1 tsp. Tabasco sauce
1 tsp. chili powder
½ tsp. cumin
¼ tsp. black pepper
¼ tsp. granulated garlic
Salt to taste
Mix above ingredients, putting equal amounts into 6 omelettes.
Topping:
1 ½ cups shredded Cheddar cheese
1 cup diced tomatoes
½ cup sliced black olives
¼ cup sliced green onion
Guacamole
Salsa
Chips
Put on omelette; heat in broiler 1 ½ to 2 minutes or until heated through. Add guacamole. If filling is cold, warm up in a microwave oven. Garnish with salsa and chips.
*May substitute shredded cooked chicken, ground turkey, or eliminate the meat altogether.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
WASHINGTON FRESH BLUEBERRY TART
~Shared by Anita K., Battle Ground, WA
Contributed by Bev Elsner, Husum, WA.
Shortbread crust:
1 cup flour
2 Tbs. powdered sugar
½ cup butter
Combine flour and sugar. Cut in butter until mixture resembles cornmeal. Chill for 30 minutes. Turn into a 9 inch tart pan. Press firmly onto bottom and sides of pan. Bake at 425° for 10 minutes or until golden. Cool.
Filling:
2 cups fresh blueberries
1 jar (10 oz.) or 1 cup red current jelly
1 cup sour cream
2 Tbs. walnuts, finely chopped and toasted
Rinse blueberries, drain and dry well. Spread on cooled crust. Melt jelly over low heat. Cool slightly, then spread evenly over blueberries. Spread with sour cream, without touching crust, and sprinkle with walnuts.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
CHOCOLATE PEAR CRISP
~Shared by Anita K., Battle Ground, WA
Contributed by Kate Mills, Mt. Hood, OR
4 cups Bartlett pears
2 cups sugar
2 eggs, beaten
½ cup oil
2 tsp vanilla
Juice of 1 lemon
1 Tbs. grated lemon peel
2 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ cup nuts, chopped
1 cup chocolate chips
Peel and cut up pears. Mix with sugar and let sit for 20 minutes.
Meanwhile, mix together the eggs, oil, vanilla, lemon juice and lemon peel. In separate bowl blend together the flour, baking soda, salt and cinnamon. Stir in nuts and chocolate. Add to the oil mixture.
Combine mixture with the pear. Spread in a 9x13 inch greased baking dish. Bake until golden brown, about 50 to 60 minutes at 350°. Serve warm with vanilla ice cream or whipped cream or can be served cold.
Source: “Valley Collection Gorge Connection” By Kathy Eastman and Cheryl Laurance. A sampling of recipes from Hood River Valley & the Columbia Gorge in Oregon and Washington.
EMPRESS PUDDING
~Shared by Jessica, Corfu, Greece
1/2 lb. of rice
2 oz. of butter
3 eggs
jam
sufficient milk to soften the rice
Mode.— Boil the rice in the milk until very soft; then add the butter boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for 3/4 hour. This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it.
Time.—3/4 hour.
Average cost, 1s.
Sufficient for 6 or 7 persons.
Seasonable at any time.
Source: Isabella Beeton -The Book of Household Management, Published Originally By S. O. Beeton in 24 Monthly Parts 1859–1861
VANILLA CUSTARD SAUCE
To serve with Puddings.
~Shared by Jessica, Corfu, Greece
1/2 pint of milk
2 eggs
2 oz. of sugar
10 drops of essence of vanilla.
Mode.— Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce one way until it thickens; but do not allow it to boil, or it will instantly curdle. Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding. Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served.
Time.—To be stirred in the jug from 8 to 10 minutes.
Average cost, 4d.
Sufficient for 4 or 5 persons.
Source: Isabella Beeton -The Book of Household Management, Published Originally By S. O. Beeton in 24 Monthly Parts 1859–1861
FRENCH RICE PUDDING, or GATEAU DE RIZ
~Shared by Jessica, Corfu, Greece
To every 1/4 lb. of rice allow 1 quart of milk
the rind of 1 lemon
1/2 teaspoonful of salt
sugar to taste
4 oz. of butter
6 eggs
bread crumbs.
Mode.— Put the milk into a stewpan with the lemon-rind, and let it infuse for 1/2 hour, or until the former is well flavoured; then take out the peel; have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the butter, salt, and sugar, and when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice. Butter a mould, strew in some fine bread crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a slow oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding would be exceedingly nice, flavoured with essence of vanilla.
Time.—3/4 to 1 hour for the rice to swell; to be baked 1 hour in a slow oven.
Average cost, 1s. 8d.
Sufficient for 5 or 6 persons. Seasonable at any time.
Source: Isabella Beeton -The Book of Household Management, Published Originally By S. O. Beeton in 24 Monthly Parts 1859–1861
WHITE GINGERBREAD
~Shared by Jessica, Corfu, Greece
1 lb. of flour
1/2 lb. of butter
1/2 lb. of loaf sugar
the rind of 1 lemon
1 oz. of ground ginger
1 nutmeg grated
1/2 teaspoonful of carbonate of soda
1 gill of milk.
Mode.— Rub the butter into the flour; add the sugar, which should be finely pounded and sifted, and the minced lemon-rind, ginger, and nutmeg. Mix these well together; make the milk just warm, stir in the soda, and work the whole into a nice smooth paste; roll it out, cut it into cakes, and bake in a moderate oven from 15 to 20 minutes.
Time.—15 to 20 minutes. Average cost, 1s. 3d.
Seasonable at any time.
Source: Isabella Beeton -The Book of Household Management, Published Originally By S. O. Beeton in 24 Monthly Parts 1859–1861
ECONOMICAL CAKE
~Shared by Jessica, Corfu, Greece
1 lb. of flour
1/4 lb. of sugar
1/4 lb. of butter or lard
1/2 lb. of currants
1 teaspoonful of carbonate of soda
the whites of 4 eggs
1/2 pint of milk.
Mode,—In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake, with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mixed, and the cake is ready to be put into the oven. When the mixture has been well beaten, stir in the soda, put the cake into a buttered mould, and bake it in a moderate oven for 1–1/2 hour.
Time.—1–1/2 hour. Average cost, 1s. 3d.
Source: Isabella Beeton -The Book of Household Management, Published Originally By S. O. Beeton in 24 Monthly Parts 1859–1861
LEMON BISCUITS
~Shared by Jessica, Corfu, Greece
1–1/4 lb. of flour
3/4 lb. of loaf sugar
6 oz. of fresh butter
4 eggs
1 oz. of lemon-peel
2 dessertspoonfuls of lemon-juice.
Mode.—Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes.
Time.—15 to 20 minutes. Average cost, 1s. 6d.
Seasonable at any time.
Source: Isabella Beeton -The Book of Household Management, Published Originally By S. O. Beeton in 24 Monthly Parts 1859–1861
APPLE STUFFED PORK LOIN
~Shared by Doe, Oliver, B.C.
Makes 14-16 Servings
2 garlic, minced
1 tsp coarse salt
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp blk pepper
Boneless center cut pork loin roast (4-5 lbs.)
1 tbsp. butter
2 lg tart apples, peeled, cored, thinly sliced, (about 2 c)
1 med onion, cut into thin strips, ( about 1 c)
2 tbsp br sugar
1tsp. Dijon
1 c apple cider or apple juice
Preheat 325. Combine garlic, salt, rosemary, thyme & pepper in sm bowl. Cut lengthwise down roast almost but not through bottom. Open like a book. Rub half of garlic mixture onto cut sides of pork.
Melt butter in lg skillet over med high heat. Add apples & onion; cook & stir 5-10 mins or until soft. Stir in brown sugar & mustard. Spread mix evenly onto one cut side of roast. Close halves; tie roast with kitchen string at 2” intervals. Place roast on rack in shallow roasting pan. Pour apple cider over roast. Rub outside of roast with remaining garlic mix. Roast, uncovered, basting frequently with pan drippings 2-21/2 hrs or til therm reads 155 into thickest part of roast. Take roast from oven, let stand 15 mins before slicing. Carve roast crosswise to serve.
Source: Favorite Brand Name Simple 1-2-3- Holiday Cookbook
CRAB STUFFED CHICKEN BREASTS
~Shared by Doe, Oliver, B.C.
Makes about 6 Servings.
1-8oz pkg cream cheese, softened
6 oz. frozen crabmeat, thawed & drained
1 envelope Lipton’s Recipe Secrets Savory with Herb Garlic Soup Mix
6 boneless, skinless chicken breast halves, about 1 1/2 lbs.
1/4 c flour
2 eggs, beaten
3/4 c plain dry bread crumbs
2 tbsp olive oil
1 tbsp. I Can’t Believe It’s Not Butter! Spread
Preheat 350. Combine cream cheese, crabmeat & soup mix, set aside. With knife parallel to cutting board, slice horizontally through each chicken breast, stopping 1” from opposite edge; open breasts. Evenly spread each breast with cream cheese mixture. Close each chicken breast, securing open edge with wooden toothpicks.
Dip chicken in flour, then eggs, then bread crumbs, coating well. In 12” pan over med-high heat, heat oil & I Cant Believe It’s Not Butter spread; cook chicken 10 mins or until golden, turning once. Transfer chicken to 13x9 baking dish, & bake uncovered 15 mins or until chicken is thoroughly cooked in center. Remove toothpicks before serving.
Source: Favorite Brand Name Simple 1-2-3- Holiday Cookbook
CHOCOLATE MARBLE & PRALINE
~Shared by Doe, Oliver, B.C.
12-16 Servings
Crust-
11/2 c vanilla wafer crumbs
1/4 c icing sugar
1/4 c butter, melted
1/2 c finely chopped toasted pecans
Filling
1 1/4 c br sugar
2 tbsp flour
3 pkgs-8oz. each cream cheese, softened
3 eggs, lightly beaten
1 1/2 tsps. vanilla
1-1oz square unsw choc, melted
20-25 pecan halves (1/2 c)
Caramel ice cream topping
Preheat 350. For crust, combine crumbs, icing sugar, butter & pecans in lg bowl. Mix well. Pour mix onto bottom & up side of ungreased 9 inch springform pan. Bake 10-15 mins, til lightly browned. Transfer to wire rack. For filling, combine br sugar & flour in small bowl; mix well. Beat cream cheese in lg bowl with mixer at low speed until fluffy; gradually add br sugar mix. Add eggs & vanilla, beat just until blended. Remove 1c batter to small bowl, stir in chocolate. Pour remaining plain batter over warm crust.
Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marbleize. Arrange pecan halves around edge. Bake 45-55 mins or until set. Loosen cake from side of pan. Cool completely on wire rack. Chill 2 hrs til ready to serve. To serve, remove sides of pan. Glaze top of cheesecake with caramel topping.
Source: Favorite Brand Name Simple 1-2-3- Holiday Cookbook
CHOCOLATE CHERRY BARS
~Shared by Doe, Oliver, B.C.
Makes about 48 bars.
1 c butter or marg
3/4 c Hershey’s Cocoa or Hershey’s Special Dark Cocoa
2 c sugar
4 eggs
1 1/2 c plus 1/3 c flour
1/3 c chpd almonds
1 (14-oz) can condensed milk
1/2 tsp. almond extract
1 c Hershey’s Mini Kisses
1 c maraschino cherries, drained
Heat to 350. Generously grease 13x9x2 pan. Melt butter in lg saucepan over low heat; stir in cocoa until smooth. Take from heat. Add sugar, 3 eggs, 11/2c flour & almonds; mix well. Pour into prepared pan. Bake 20 mins. Meanwhile mix together remaining 1 egg, remaining 1/3c flour, condensed milk & almond extract. Pour over baked layer; sprinkle chocolate pieces & cherries over top. Return to oven.
Bake an additional 20-25 mins or until set & edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hrs. or overnight. Cut into bars. Cover; refrigerate leftover bars.
Source: Favorite Brand Name Simple 1-2-3- Holiday Cookbook
GOLDEN KOLACKY
~Shared by Doe, Oliver, B.C.
Makes about 21/2 dozen cookies.
1/2 c butter, softened
4-oz. cream cheese, softened
1 c flour
Fruit preserves
Combine butter & cream cheese in lg bowl; beat until smooth. Gradually add flour to butter mix, blending until mix forms soft dough. Divide dough in half; wrap each half in plastic wrap. Chill abut 1 hour til firm.
Preheat 375. Roll out dough, half at a time, on floured surface to 1/8” thickness. Cut into 21/2” squares. Spoon 1 teaspoon preserves into center of each square. Bring up to opposite corners to center, of each square, pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1” apart on ungreased baking sheets. Bake 10-15 mins until lightly browned. Remove to wire racks to cool completely.
Source: Favorite Brand Name Simple 1-2-3- Holiday Cookbook
PREMIERE CHEESECAKE RASPBERRY BARS
~Shared by Doe, Oliver, B.C.
Makes 2 1/2 dozen bars.
2 c flour
1 1/2 c quick or old fashioned oats
1/4 c light br sugar
1 c butter or marg, softened
2 c-12oz pkg Nestle Toll House premier White Morsels
8-oz cream cheese, softened
14-oz condensed milk
1/4 c lemon juice
1 tsp vanilla
16-oz wholeberry cranberry sauce
2 tbsp. cornstarch
Preheat 350. Grease a 13x9 pan. Combine lour & oats & br sugar in lg bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 c morsel mix for topping. With floured fingers, press remaining mix into prepared pan.
Beat cream cheese in lg bowl until creamy. Add condensed milk, lemon juice & vanilla, mix til smooth. Pour over crust. Combine cranberry sauce & cornstarch in med bowl. Spoon over cream cheese mix. Sprinkle reserved morsel mix over cranberry mix. Bake for 35-40 mins til center is set. Cool completely in pan on wire rack. Cover; chill til serving time, up to one day. Cut into bars.
Source: Favorite Brand Name Simple 1-2-3- Holiday Cookbook
HONEY BAKED RIBS
~Shared by Doe, Oliver, B.C.
Here’s a delicious recipe that’s easy to make. All the prep is done the day before.
1 can beef consommé, undiluted
1/2 c ketchup
1/2 c soy sauce
1/2 c honey
4 garlic, minced
4 pounds country style spareribs, cut into serving size pieces
Combine the first 5 ingred in a bowl. Pour half into a lg resealable plastic bag or shallow glass container; add ribs. Cover & chill overnight, turning once. Refrigerate remaining marinade. Remove ribs to a greased roasting pan, discard marinade. Cover & bake at 425 for 10 min., reduce heat to 325. Cover & bake 30 mins. Longer, drain. Pour reserved marinade over ribs. Bake, uncovered for 45 min or til meat is tender, basting frequently.
Yield 6 Servings.
Source: The Best Of Country Cooking 2001
CORN STUFFING BALLS
~Shared by Doe, Oliver, B.C.
6 c herb seasoned stuffing croutons
1 c chpd celery
1/2 c chpd onion
3/4 c butter or marg, divided
1-(14-3/4oz) cream style corn
1 c water
1 1/2 tsp poultry seasoning
3/4 tsp. salt
1/4 tsp. pepper
3 egg yolks, beaten
Place croutons in lg bowl & set aside. In a skillet, sauté celery & onion in 1/2c butter. Add corn, water, poultry seasoning, salt & pepper; bring to a boil. Take from heat, cool for 5 mins. Pour over croutons. Add egg yolks; mix gently. Shape ½ cupfuls into balls; flatten slightly. Place in greased 15x10x1 baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered at 375 for 30 mins, or until lightly browned.
Yield- 12 servings.
Source: The Best Of Country Cooking 2001
SWISS POTATO SQUARES
~Shared by Doe, Oliver, B.C.
Yield 8-9 servings.
To vary these squares, you can substitute cheddar cheese for the Swiss or use Canadian bacon instead of ham.
8 medium russet potatoes, ( about 3 lbs.) peeled & cubed
1/3 c butter or marg, melted
1 tbsp. fresh minced parsley
1 1/2 tsp salt 1/4tsp pepper
1 1/2 c Swiss cheese, cubed
1 c cubed fully cooked ham
1 sm onion ,grated
1 tsp garlic powder
3 eggs
1/2 c milk
Paprika
Place potatoes in a saucepan & cover with water. Cover & bring to a boil; cook for 20-25 mins or until very tender. Drain well. Mash with butter, parsley, salt & pepper. Spread about 4c of the potato mix onto the bottom & up sides of a greased 8” square baking pan. Combine cheese, ham, onion & garlic powder; spoon into potato shell. Combine eggs & milk; pour over all. Top with remaining potato mix. Sprinkle with paprika. Bake, uncovered, at 400 for 45-50 mins or until golden. Let stand 5 mins before cutting.
Source: The Best Of Country Cooking 2001
GRILLED THREE-CHEESE POTATOES
~Shared by Doe, Oliver, B.C.
While these are delicious grilled they can be cooked at 350 for an hour. Add cubed ham to it & you can serve it as a full meal main dish.
6 lg potatoes, sliced ¼” thick
2 med onions, chopped
1/3 c Parmesan cheese
1 c-4oz shredded sharp cheddar
1 pound sliced bacon, cooked & crumbled
1/4 c butter or marg, cubed
1 tbsp minced fresh or dried chives
1-2 tsp seasoned salt
1/2 tsp pepper
Divide potatoes & onions equally between 2 pieces of heavy duty foil, about 18” inches square, that have been coated with cooking spray. Combine Parmesan & 3/4c each of the cheddar & mozza, sprinkle over potatoes & onions. Top with bacon, butter, chives, seasoned salt & pepper. Bring opposite ends of foil together over filling & fold down several times. Fold unsealed ends toward filling & crimp tightly. Grill, covered over medium heat for 35-40 mins or til potatoes are tender. Take from grill. Open foil carefully & sprinkle with remaining cheeses.
Yield 6-8 servings.
Source: The Best Of Country Cooking 2001
RANCH POTATOES
~Shared by Doe, Oliver, B.C.
Yield 10 Servings
8-10 med potatoes, peeled & cut into ½” cubes
1 can condensed cream of mushroom soup, undiluted
1 envelope ranch salad dressing mix
11/4 c shredded sharp cheddar
Salt & pepper to taste
6 bacon strips, cooked & crumbled
Place potatoes in saucepot & cover with water. Bring to a boil; cook until almost tender, about 10 mins. Drain; place in a greased 13x9x2 baking pan. Combine soup, milk, salad dressing mix, 1c cheese, salt & pepper; pour over potatoes. Top with bacon & remaining cheese. Bake, uncovered at 350 for 25-30 mins or until potatoes are tender.
Source: The Best Of Country Cooking 2001
CHINESE SPAGHETTI AND MEATBALLS
~Shared by Cathy L., Staten Island, NY
Serves 4
Salt (I left the salt out of this didn't think it was needed)
1 pound whole-wheat spaghetti (I used angel hair)
1 pound ground pork or chicken (I used ground pork)
1 egg
2 cups puffed rice cereal (used panko breadcrumb pulsed but didn't measure)
Black pepper
1 teaspoon Chinese five-spice powder, (1/3 palmful)
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
2 tablespoons plus 1/3 cup tamari dark soy, divided (used low sodium tamari and some low sodium soy sauce)
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle (didn't slice them)
1 red bell pepper, very thinly sliced
2 inches ginger root, grated (used powdered didn't have ginger root)
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of market
(I didn't use the spinach but did use onions in the stir fry instead and I also sliced some carrots into matchsticks and put it in the stir fry)
Preparation:
Preheat oven to 375°F.
Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes. (I also put garlic into the meatballs and I didn't coat them with oil I also added some hot chili oil right to the meat mixture)
When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil added the chili oil here too then drain, add in pasta cooking water (used about a cup) and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.
Source: Rachael Ray Yum-O The Family Cookbook
PARK CITY CASHEW CHICKEN
~Shared by Cathy L., Staten Island, NY
2 TBS canola oil
1/4 onion, finely chopped
3/4 onion, thinly sliced
2 c brown rice (works well with white rice, orzo, have also used linguine)
4 c chicken stock or low-sodium chicken broth
2 lb chicken meat (tenders; skinless, boneless breasts; skinless, boneless thighs), cut into 2" pieces
2 TBS grill seasoning blend, such as Montreal Steak Seasoning blend by McCormick (I've never used this grill seasoning stuff)
2 to 3 TBS soy sauce (tamari but soy sauce works when you don't have tamari)
4 garlic cloves, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, sliced or chopped
1 c frozen green peas
2 to 3 TBS canned chipotle chiles in adobo sauce, finely chopped (available in the international foods aisle), or 1 1/2 tablespoons ground chipotle powder
1 TBS ground cumin (a palmful)
2 TBS honey
1/4 to 1/3 cup maple syrup (I use some maple and some pancake syrup)
2 to 3 tablespoons cilantro or parsley leaves (a handful), chopped, your preference
1 c raw cashews
In a medium saucepan over medium heat, heat 1 TBS of the canola oil. When the oil is hot, add the chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the chicken stock and cover the pot. Raise the heat and bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes.
While the rice cooks, make the chicken. Heat a large skillet over high heat. Season the chicken with the grill seasoning. Add the remaining 1 TBS canola oil and then the chicken. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan. Add the sliced onion, garlic and bell pepper. Cook for 2 to 3 minutes, then add the water chestnuts and green peas, and mix the vegetables and chicken together. Add the chipotle chiles and cumin. Toss to coat. Glaze the chicken mixture with the honey and FF maple syrup and turn off the heat. Add the chopped cilantro or parsley (whichever you prefer) and the cashews.
Spoon the rice into bowls, top with the cashew chicken and serve.
Serves 6
Source: Rachael Ray 365 No Repeats, adapted from Everyday with Rachael Ray Magazine
CARBONARA
~Shared by Cathy L., Staten Island, NY
Ingredients:
Salt and freshly ground black pepper to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Directions:
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
Source: Cooking 'Round the Clock by Rachael Ray
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BAKED MACARONI & CHEESE
~Shared by Mary S., Nashville, TN
1 tbsp margarine
1 cup chopped onion
1-1/2 cup raw macaroni, cooked
1-1/2 cup cheddar cheese, shredded
1 - 12 ounce can evaporated skim milk
2 large eggs, beaten
1/2 tsp salt
dash ground red pepper
1/2 tsp paprika
Preheat oven to 350 degrees. In small nonstick skillet, heat margarine until bubbly and hot; add onion and saute until translucent (do not brown).
In a mixing bowl, combine all ingredients well. Pour into baking dish sprayed with Pam. Sprinkle with paprika and dot with 1 tsp margarine. Bake at 20 to 25 minutes or until set.
Source: Weight Watchers Quick Start Plus Program
COLE SLAW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
4 cups shredded cabbage
1/2 cup chopped green pepper
1/4 cup chopped onion
1/3 cup vinegar
1 tablespoon cooking oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon dry mustard
1/4 teaspoon salt
Mix all ingredients together and chill.
Makes 6 servings.
Nutritional Information (1 serving):
Calories: 51
Carbohydrates: 7 grams
Protein: 1 gram
Fat: 3 grams
Saturated fat: trace
Cholesterol: 0
Fiber: 1 gram
Sodium: 98 mg
Potassium: 168 mg
Calcium: 30 mg
Exchanges: 1 vegetable, 1/2 fat
Source: the South Dakota Diabetes Control Program cookbook, Healthy Diabetes Recipes and More
FROZEN STRAWBERRY SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
8 ounces non-fat cream cheese
5 packages artificial sweetener
2 bananas
1 10-ounce can crushed pineapple
1 10-ounce package unsweetened strawberries
8 ounces fat-free whipped topping
Place all ingredients except for whipped topping into a blender. Blend for several seconds. Stir whipped topping into blended ingredients. Freeze in a 9-inch square pan.
Makes 12 servings.
Nutritional Information (1 serving):
Calories: 64
Carbohydrates: 12 grams
Protein: 4 grams
Fat: 1 gram
Saturated fat: 1 gram
Cholesterol: 3 mg
Fiber: 1 gram
Sodium: 128 mg
Potassium: 145 mg
Calcium: 9 mg
Exchanges: 1 fruit
Source: the South Dakota Diabetes Control Program cookbook, Healthy Diabetes Recipes and More
SHRIMP VEGETABLE SALSA SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 cups cooked fresh green beans
2 cups chopped tomato
1 cup thinly sliced red onion
1/2 pound cooked peeled shrimp
10 sliced pitted ripe olives
2 cups frozen corn, thawed
3/4 cup salsa
2 tablespoon tarragon flavored vinegar
2 teaspoon olive oil
1/2 teaspoon dried tarragon
Combine all ingredients and stir well.
Yield 8 servings.
Nutritional Information (1 serving):
Calories: 104
Carbohydrates: 16 grams
Protein: 7 grams
Fat: 2 grams
Saturated fat: trace
Cholesterol: 42 mg
Fiber: 3 grams
Sodium: 192 mg
Potassium: 364 mg
Calcium: 38 mg
Exchanges: 1 starch, 1/2 lean meat
Source: the South Dakota Diabetes Control Program cookbook, Healthy Diabetes Recipes and More
EASY CHEESY VEGETABLE CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 1/2 cup water
4 medium white or yellow potatoes, peeled and sliced 1/2 inch thick
1 cup cauliflower florets
1 cup broccoli florets
4 medium carrots, peeled and cut into coins
1 medium onion, chopped
2 cup frozen, cut green beans
1 can reduced fat cream of chicken soup
1/2 cup skim milk
1 cup shredded reduced fat cheddar cheese
Bring water to a boil in a large pot. Add the potatoes and cook, covered for 5 minutes. Add the cauliflower, broccoli, onion, and beans. Return water to a boil, cover, and cook 10 to 12 minutes until vegetables are tender. Drain. Spray a 2-quart baking dish with cooking spray. Add cooked vegetables. Combine the canned soup and milk. Pour soup mixture over the vegetables, mixing gently. Preheat oven to 350°F. Cover and bake casserole for 20-25 minutes. Uncover and sprinkle with cheese. Bake 3 to 4 minutes longer, until cheese melts.
Makes 8 servings.
Nutritional Information (1 serving):
Calories: 190
Carbohydrate: 27 grams
Protein: 9 grams
Fat: 5 grams
Source: the South Dakota Diabetes Control Program cookbook, Healthy Diabetes Recipes and More
Click if you have a submission for the Heart Healthy Recipe
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CORN BREAD
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup fat-free milk
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 3 tablespoons canola or corn oil
DIRECTIONS
Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.
Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1 Fat
Source: "The New Family Cookbook for People with Diabetes"
PORTOBELLO BEEF POTATOES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 small baking potatoes
- 2 shallots, thinly sliced
- 4 portobello mushroom caps, sliced
- 2/3 cup sliced baby carrot (or chopped carrot)
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh marjoram (or 1/2 teaspoon dried)
- 1 clove garlic, minced
- 1/2 cup prepared fat-free beef gravy
- 2 tablespoons red wine or water
- 4 ounces sliced cooked deli roast beef, cut into strips (about 1 cup)
- 1/3 cup fat-free sour cream (optional)
DIRECTIONS
Microwave or bake potatoes until tender.
Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium heat. Add shallots, mushrooms, carrots, celery, marjoram, and garlic.
Add 2 tablespoons water, and cook, covered, 5-7 minutes or until carrots and mushrooms are tender.
Stir in gravy, wine or water, and beef. Cook until thoroughly heated. If desired, stir in 1/3 cup fat-free sour cream, heat thoroughly. Serve over split baked potatoes.
Nutritional Information Per Serving (1 potato, 1 ounce beef): Calories: 187, Fat: 2 g, Cholesterol: 18 mg, Sodium: 329 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Meat
Source: "Express Lane Diabetic Cooking"
SUMMER SHRIMP SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound frozen cooked medium shrimp
- 5 ounces frozen peas
- 1/2 cup low-fat mayonnaise
- 2 tablespoons minced green onion
- 1/4 cup minced celery
- 1/4 cup chopped roasted red bell pepper
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt to taste
- 8 tomato wedges
DIRECTIONS
Thaw the shrimp and peas thoroughly.
In a large bowl, mix the thawed shrimp and peas with the mayonnaise, celery, green onion, red bell pepper, and spices. Refrigerate for 1 hour. Serve with tomato wedges.
Nutritional Information Per Serving (3-4 ounces shrimp): Calories: 188, Fat: 3 g, Cholesterol: 190 mg, Sodium: 808 mg, Carbohydrate: 16 g, Dietary Fiber: 3 g, Sugars: 10 g, Protein: 23 g
Diabetic Exchanges: 1 Carbohydrate, 3 Very Lean Meat
Source: "Express Lane Diabetic Cooking"
CHINESE STIR-FRIED CHERRY TOMATOES AND CARROTS WITH SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 3 ounces shrimp, 1/2 cup vegetables, 1/2 cup rice
INGREDIENTS
- 2 teaspoons canola oil
- 1 teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons sliced green onions
- 3 cups halved cherry tomatoes
- 1-1/2 cups sliced or shredded carrots
- 1 tablespoon lite soy sauce
- 2 teaspoons rice vinegar
- 1 pound cooked medium shrimp, peeled and deveined
- 2 cups cooked brown rice, hot
DIRECTIONS
In a wok over high heat, heat the two oils. Reduce heat to medium-high. Add ginger, garlic, and green onions and stir-fry
30 seconds. Add cherry tomatoes and stir-fry 2 minutes. Add carrots and stir-fry 2 minutes.
Add soy sauce and rice vinegar and stir-fry 1 minute. Add shrimp and stir-fry 1 minute. Serve tomato-shrimp mixture over brown rice.
Nutritional Information Per Serving: Calories: 305, Fat: 6 g, Cholesterol: 220 mg, Sodium: 437 mg, Carbohydrate: 35 g, Dietary Fiber: 5 g, Sugars: 8 g, Protein: 28 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 3 Very Lean Meat, 1/2 Monounsaturated Fat
Source: "Express Lane Diabetic Cooking"
ITALIAN TUNA PIZZAS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 1 pita, 1/4 cup sauce, 1/4 cup vegetables, 1/4 cup tuna
INGREDIENTS
- 1 tablespoon olive oil
- 2 cups red or green bell pepper strips
- 1/2 cup sliced zucchini
- 2 tablespoons sliced green onion
- 4 (6-inch) whole-wheat pita breads
- 1 cup favorite tomato sauce
- 1 cup flaked tuna
- 1 cup part-skim mozzarella cheese
- 1/2 cup sliced black olives
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
DIRECTIONS
Preheat the oven to 400 degrees F. In a skillet over medium-high heat, heat the oil. Add the pepper strips, zucchini, and green onion. Saute for 5 minutes, stirring occasionally. Set aside.
Spread the tomato sauce evenly over all four pita breads.
Arrange the tuna and vegetables over the tomato sauce. Divide the cheese equally among the pitas. Sprinkle with olives, oregano, and basil.
Place the pita pizzas on a baking sheet. Bake for 7-9 minutes until cheese melts and pitas are hot.
Nutritional Information Per Serving: Calories: 346, Fat: 12 g, Cholesterol: 27 mg, Sodium: 790 mg, Carbohydrate: 27 g, Dietary Fiber: 5 g, Sugars: 7 g, Protein: 24 g
Diabetic Exchanges: 2 Starch, 2 Vegetable, 2 Lean Meat, 1/2 Monounsaturated Fat
Source: "Express Lane Diabetic Cooking"
Click if you have a submission for the Diabetic Choices Recipe
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BLACK FOREST APPLE PANCAKES
~Shared by Marty B., Tell City, IN
3 eggs
1/2 c. milk
3/4 c. Bisquick
1 Tb. sugar
1/4 ts. baking soda
1/2 c. golden raisins
2 Tb. margarine or butter flavored Crisco
1 large apple, peeled, quartered and sliced
Cinnamon sugar to taste
In a blender combine the eggs, milk, Bisquick, sugar and baking soda. Put the raisins in a bowl and pour the batter over them. Cover and refrigerate overnight. To cook, heat two 6-or-8 inch omelet pans until hot. Grease with
margarine or Crisco and ladle 1/4 of the batter into each. (Try to ladle as many raisins as possible for this is the bottom layer of pancake) Cover each with apple slices and add remaining batter. Cook over low heat for 15
minutes. (The top layer will be runny) Place the pancakes under the broiler to firm up the top. Turn the pancakes and cook on the other side for 10 minutes. Place on dinner plates and sprinkle with cinnamon sugar.
Serves 2
MUSHROOM BRUSCHETTA
~Shared by Doe, Oliver, B.C.
Makes 2 Servings
1 clove garlic
1/2c chopped fresh mushrooms
2 tbsp chopped red pepper
1 green onion ,sliced
1 tbsp grated Parmesan, divided
1 tbsp canola or olive oil
1/2tsp. lemon juice
1/4tsp. dried tarragon
6 slices French Bread- (1/2” thick)
Preheat broiler. Peel garlic, cut in half. Mince one half: reserve remaining half. Combine mushrooms, bell pepper, green onion, minced garlic, 11/2 tsp. Parmesan cheese, oil, lemon juice, tarragon, & thyme in small bowl. Season to taste with salt & pepper. Arrange bread slices on ungreased baking sheet. Broil 4” from heat, 2-3 mins per side til lightly browned. Remove baking sheet from broiler; rub tops of bread with cut side of reserved garlic. Spoon about 1 tbsp mushroom mix onto each bread slice; sprinkle with remaining 11/2tsps. Parmesan. Broil 1-2 mins til cheese is melted. Serve warm.
Source: Favorite Brand Name Simple 1-2-3- Holiday Cookbook
ITALIAN HERO SANDWICH
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 small French or Italian whole-grain rolls (about 2 ounces each)
- Olive oil cooking spray
- 2 plum tomatoes, thinly sliced
- 4 ounces roasted chicken breast pieces (1 cup)
- 2 ounces part-skim mozzarella cheese, sliced (1/2 cup)
- 1 cup canned pimentos, drained and cut into strips
- Salt and freshly ground black pepper to taste
DIRECTIONS
Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.
Layer tomato, chicken and mozzarella on one side of the roll. Add pimentos, salt, and pepper. Cover with top of roll, cut in half, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 326, Fat: 8 g, Cholesterol: 63 mg, Sodium: 507 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable, 1 Fat
Source: "Mix 'n Match Meals in Minutes"
TOMATO-CHEESE MELT
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 slices whole-wheat bread
- 2 tablespoons shredded reduced-fat cheddar cheese
- 1 small tomato, sliced
DIRECTIONS
Sprinkle cheese on bread slices. Top with tomato slices and place in toaster oven or under boiler for 2-3 minutes or until cheese melts. Serve with smoothie.
Nutritional Information Per Serving (1/2 of recipe): Calories: 100, Fat: 3 g, Cholesterol: 5 mg, Sodium: 213 mg, Carbohydrate: 15 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Fat
Source: "Mix 'n Match Meals in Minutes"
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TACO SALAD IN A TORTILLA BOWL
Makes 6 servings
6 large flour tortillas
1 pound ground beef or turkey
1 tablespoon chili powder
1 teaspoon garlic salt
1 can (30 ounces) refried beans, heated
6 to 8 cups shredded lettuce
3 cups chopped tomatoes
3 cups grated cheddar cheese
salsa
Preheat oven to 375 degrees. Spray an empty 4- to 5-inch-diameter can or baking pan with nonstick cooking spray. Drape a tortilla over top.
Bake 8-10 minutes, or until light golden brown. Let cool 5 minutes before removing tortilla from can or pan.
While tortilla is baking, brown meat in spices.
Place tortilla bowls on plates. Spread beans evenly in bottom of each tortilla bowl. Spoon meat on top of beans: layer remaining ingredients over top of meat.
Source: 101 Things to Do with a Tortilla by Stephanie Ashcraft, Donna Kelly
BAKED BUFFALO WINGS
Serves 12
2 Tbsp. butter, melted
1/4 c. Tabasco sauce
2 Tbsp. vinegar, any type
5 lbs. chicken wings
In a bowl, mix together melted butter, Tabasco sauce and vinegar. Dip chicken into mixture. Place on a lightly oiled baking sheet.
Bake at 350 degrees for 30 minutes.
Serve with buttermilk dressing or bleu cheese dressing for dipping.
Source: Miserly Meals by Jonni McCoy
SHRIMP AND SCALLOP LASAGNA
12 lasagna noodles
3 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano cheese, preferably freshly grated
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound medium shrimp, peeled and deveined
3/4 pound sea scallops, cut in half or quartered if very large
1/2 cup grated Parmesan cheese, (freshly grated adds the most flavor)
1. Preheat the oven to 375F if cooking immediately. (Do not preheat the oven if you are preparing the casserole in advance to freeze for later.) Spray a 13-by-10-inch aluminum foil pan with vegetable oil cooking spray.
2. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Darin and set aside.
3. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well. Add the salt and pepper and stir again. Add the shrimp and scallops and cook for about 5 minutes, just until the shrimp turn pink. Turn off the heat.
4. Spoon about 2 tablespoons of sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon one-third of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, one-third of the sauce with half the seafood, the remaining 4 noodles, and the remaining sauce. For the top layer, do not spoon any seafood on top of the noodles; just use the sauce. Tuck in any edges of the noodles so they’re all coated with sauce. Top with the Parmesan cheese.
5. The pan can be carefully wrapped for freezing and frozen at this point. Allow to thaw completely in the refrigerator before baking. When ready to bake, preheat the oven to 375F. Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
Serves 8
Source: Y’all Come Eat - The Deen Bros. by Jamie and Bobby Deen & Melissa Clark
MEXICAN STROGANOFF
Stroganoff gets a new 'kick' from adding south of the border spices.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
2 lbs. round steak
1 cup finely chopped onion
2 cloves minced garlic
2 T. vegetable oil
1-1/4 cups red wine
½ cup water
½ cup chili sauce
1 T. paprika
1 T. chili powder
2 tsp. seasoned salt
1 tsp. soy sauce
1 8-oz. can mushroom stems and pieces, drained
1 12-oz. package wide egg noodles
1 8-oz carton sour cream or plain low-fat yogurt
3 T. all-purpose flour
1. Cut steak into bite-size pieces. Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown, about 15 to 20 minutes. Drain oil.
2. Stir wine, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture. Bring to a boil; reduce heat. Cover and simmer 1 hour until meat is tender. Cool and store in freezer container.
3. To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
4. Cook egg noodles according to package directions.
5. Stir sour cream or plain low-fat yogurt and flour together; combine with meat mixture to make a stroganoff. Heat to a boil, stirring constantly. Reduce heat; simmer and stir about 1 minute. Serve Stroganoff over noodles.
Makes 6-8 servings.
Based on individual serving.
Calories: 210
Total Fat: 11 g
Carbohydrates: 25 g
Protein: 3 g
Source: Once-A-Month Cooking by Marilyn S. Wilson, Mary Beth Lagerborg, Mimi Wilson
ALBONDIGAS DE JALISCO
(Mexican Meatballs)
Servings: 6
THE MEATBALLS:
1 1/2 tablespoons long-grain unconverted white rice
12 ounces (340 g) ground pork
12 ounces (340 g) ground beef
6 ounces (180 g) zucchini
2 large eggs
1/4 scant teaspoon dried Mexican oregano
3 sprigs fresh mint
8 peppercorns
3/4 teaspoon salt
1/4 scant teaspoon cumin seeds
1/3 cup (85 ml) finely chopped white onion
THE SAUCE:
12 ounces (340 g) tomatoes
2 tablespoons vegetable oil
1 cup (250 ml) thinly sliced white onion
4 cups (1 l) light meat or chicken broth
Cover the rice well with boiling water and leave it to soak for about 45 minutes.
Grind the meat using the finest screen of the meat grinder. Trim the zucchini and chop them very finely. Add to the meat. Blend the eggs with the rest of the meatball ingredients until smooth and mix well into the meat.
Drain the rice and add it to the mixture. Make 24 meatballs, each about 1 1/2 inches (4 cm) in diameter.
Pour boiling water over the tomatoes to cover and cook for about 5 minutes. Drain and blend until almost smooth.
Heat the oil in a wide pan and cook the onion gently, until translucent, Add the tomatoes, bring it to a boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to a simmer. Add the meatballs, cover the pan, and let them simmer for 1 1/4 to 1 1/2 hours. Serve in deep bowls with plenty of sauce.
You can cook these albondigas ahead of time, the day before, or you can even freeze them.
Source: The Essential Cuisines of Mexico by Diana Kennedy
CRAB PUFFS
Serves 4
This recipe is courtesy of The Mucky Duck on Captiva Island.
1 teaspoon butter
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4cup finely chopped celery
1/4 cup cream sherry
1 pound crab claw meat picked over
1/2 cup plain dried breadcrumbs, divided use
1 large egg, lightly beaten
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon Old Bay Seasoning
1/3 cup mayonnaise
canola oil for deep-trying
Place butter in a large skillet over medium heat. When butter has melted, add onion, bell pepper, and celery and saute, stirring frequently, until vegetables are just crisp.
Add sherry and cook 2 more minutes. Remove skillet from burner and allow mixture to cool.
Place crab claw meat, 1/4 cup breadcrumbs, egg, mustard, cayenne pepper, Old Bay Seasoning, and mayonnaise in a large bowl. Stir to combine ingredients. Add onion mixture and stir to blend thoroughly.
Roll mixture into balls the size of golf balls. (If mixture is too sticky, add more crabmeat; if too dry, add a bit of mayonnaise.) Place remaining 1/4 cup breadcrumbs on a small plate. Roll crabmeat balls in crumbs to coat.
Place canola oil in deep-fat fryer per manufacturer’s instructions. Heat to 375 degrees F. Drop the crabmeat balls into the oil and fry for 3 to 5 minutes or until puffs are golden.
Serve puffs with cocktail sauce or Dijon mustard sauce.
Source: Randy Wayne White's Gulf Coast Cookbook by Randy Wayne White
50'S MEAT LOAF AND TOASTED SCALLION MASHED POTATOES
Servings: 8
The Meat Loaf:
1 1/2 pounds lean ground pork
1 1/2 pounds ground veal
3 large eggs
1 cup breadcrumbs
2 cups corn kernels, drained
2 tablespoons Worcestershire sauce
1/8 cup steak sauce of choice
Salt and pepper to taste
The Mashed potatoes:
5 large baking potatoes
1 1/2 sticks unsalted butter
1 cup fresh scallions, chopped
1 cup heavy cream
Salt and white pepper to taste
The Meat Loaf:
Preheat oven to 325 degrees.
Have all ingredients at room temperature and mix together well.
Form a loaf on a greased and sided baking pan.
Bake in preheated 325 degree oven until cooked through, about 2 hours. Test with meat thermometer if there is any question as to doneness. This makes a generous loaf. It is excellent cold, sliced, and made into sandwiches the next day.
The Toasted Scallion Mashed Potatoes:
Peel the potatoes and cut into large chunks. Boil potatoes in lightly salted water until tender and easily pierced with the tip of a knife. Drain.
Heat the butter in a saute pan over medium-high heat and stir in the scallions. Sauté the scallions until toasted.
With an electric beater, beat the butter and scallions into the potatoes and continue to beat, while adding cream in a stream. Season with salt and pepper and whip until smooth and fluffy. Potato recipe can be placed in a casserole and kept covered in a warm oven until ready to serve.
Source: Star Grazing by Harry Schwartz
MARGARITA PIE
Servings: 8-10
CRUST:
1 1/2 cups crushed pretzel sticks
1/4 pound butter, melted
1/4 cup sugar
FILLING:
1 (14-ounce) can sweetened condensed milk
2 tablespoons Triple Sec
1/3 cup fresh lime juice
1 cup heavy cream, whipped
2 tablespoons tequila
CRUST:
Combine crushed pretzels and sugar. Add melted butter. Press into 9-inch buttered pie plate and chill.
FILLING:
Combine sweetened condensed milk, lime juice, tequila, and Triple Sec. Add food coloring, if desired. Fold whipped cream into mixture. Pour into chilled crust and freeze for 3-4 hours or until firm. (Can be stored in freezer for several days.) Before serving, garnish each piece with thin slice of lime.
Source: Best of the Best from Florida by Quail Ridge Press
FANNIE FARMER'S CLASSIC BAKED MACARONI AND CHEESE
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.
Source: The 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook"
DINNER ROLLS
Makes 15 servings
Prep: 30 min; Rise: 1 hr 30 min; Bake: 15 min
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 tsp)
1/2 cup very warm water (120 to 130*)
1/2 cup very warm milk (120° to 130°)
1 large egg Butter or stick margarine, melted, if desired
1. Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
3. Grease rectangular pan, 13 X 9 X 2 inches, with shortening.
4. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
5. Heat oven to 375°.
6. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
*If using self-rising flour, omit salt.
**Spreads with at least 65% vegetable oil can be used
.
NUTRITION FACTS: 1 Roll Calories 150 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 25mg; Sodium 190mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 4g
% DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 8%
DIET EXCHANGES: 2 Starch
Bread Machine Directions: Use ingredients listed above, except use 3 1/4 cups bread flour, 2 tablespoons softened butter, 3 teaspoons yeast and 1 cup room-temperature water for the warm water; omit milk. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle; do not use delay cycle. Remove dough from pan. Continue as directed for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.
Do-Ahead Dinner Rolls: After placing rolls in pan, cover tightly with aluminum foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until double. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
Cloverleaf Rolls: Grease bottoms and sides of 24 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening. Make dough as directed, except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 24 rolls.
Crescent Rolls: Grease cookie sheet with shortening. Make dough as directed, except after pushing fist into dough, cut dough in half. Roll each half into 12-inch circle on floured surface. Spread with softened butter. Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 32 rolls. Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly.
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.
CHICKEN CASSEROLE
4 cups cooked chicken, cubed
2 cups grated American cheese
12 flour tortillas, quartered
1 onion, finely sliced
Sauce
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
Layer half the chicken, cheese, tortillas, onion and half of sauce.
Repeat for second layer with cheese on top. Bake uncovered for 1 hour at 350 degrees F.
Serves 6
Source: Paula Deen & Friends, Living It Up, Southern Style
PECAN BALLS
1 cup soft margarine
2 ¼ cups flour
½ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup finely chopped pecans
2 tablespoons cream
In a large mixing bowl, gradually add powdered sugar to margarine and cream. Add vanilla, flour, salt, and chopped pecans. Blend well. Chill 2 – 3 hours. Shape into small balls about the size of marbles. Place on greased cookie sheet. Bake at 360 degrees for 15 – 18 minutes. Remove from pan and roll hot cookies in powdered sugar. Cool and roll again in powdered sugar.
Source: Stella Parton’s Country Cookin’ by Stella Parton (Dolly’s sister)
SAUSAGE CASSEROLE
2 lbs. mild sausage
1 large green pepper, chopped
1 can water chestnuts, chopped
1 box Lipton dry noodle soup (2 packets)
4 & 1/2 c. water
4 or 5 green onions and tops, chopped
1 whole stock celery with leaves, chopped
1 can mushrooms stems and pieces if desired
1 pkg. long grain & wild rice mix
Fry sausage, crumble and drain. Cook noodle soups and rice mix with water for about 20 min. Combine all ingredients in a 9 x 13 baking dish. Cover with foil. Bake 1 hour.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
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A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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