A collection of recipes garnered from the archives of our parents. There are old favorites from our childhood, and some they made and enjoyed after retirement. Hopefully we will continue some of the culinary mastery of our parents and grandparents, and keep the traditions and memories of good times alive through these recipes. Whether it’s red cabbage at Easter, potato dumplings with red sauce, or the always talked about, but never tasted “Mamma Segedi’s Good Brown Sauce”, may these recipes help us keep Mom & Dad in our hearts for years to come.
Table of Contents
Dad's Pizza
Rick’s Pizza Sauce 3
Pizza Sub Sandwich
White Chili 4
Duane’s Refried Bean 4
Barbequed Lima Beans 9
Sautéed Mushrooms Over Polenta 10
Braised Lamb Shanks
Hoppin’ John
John Wayne’s Cheese Casserole
Frugal Gourmet Crustless Quiche
Veal or Sausage with Peppers
Red Cabbage 11
KFC Coleslaw 11
Crunchy Coleslaw 11
Caesar Salad Recipe 12
Gnocci from Southern Italy 13 (add sauce recipe)
Chicken Ajillo 30
Carlos Rossi Piasano 3
“Mom’s Recipes”
Dad’s Pizza
Dad made the best pizza, and it was always special when he made it. Pizza in the Micetic house was “Chicago-style”, baked on a rectangular cookie sheet. We never had a round pizza pan or a pizza wheel; instead, Mom’s sewing scissors did the trick. “Don’t cut paper with my good sewing scissors”, Mom would admonish us. They were only to be used for sewing (and pizza I guess).
Notation on recipe from Dick Zigman –
Let’s hear it
for the
Micetics
Thanks
Pizza Dough:
From Sunset Magazine
1 cup water
2 Tbsp. shortening
¼ to 3 ½ cups regular all-purpose flour (unsifted) (amount not a misprint – this is how it was printed in Sunset Magazine article)
3 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1 egg
Revised crust dough ingredients:
1 yeast
½ c water 110˚- 115˚
1 ¼ - 1 ½ cups flour
1t. olive oil
½ salt
¼ t sugar
Sauce:
From Sunset Magazine
1 small can tomato sauce
¼ tsp salt
¼ tsp pepper
¼ tsp oregano (not ground)
1 T olive oil
1 T sausage drippings
1/8 tsp garlic salt or garlic powder
In a pan combine the water and shortening: heat just until shortening melts. In a large electric mixer bowl, blend together 1 ½ cups of the flour, sugar, salt and yeast. Pour shortening mixture gradually into flour mixture while beating at low speed for 3 minutes. Add egg and beat at high speed for 1 minute. Mix in 1 ½ cups of the flour with a wooden spoon.
Sprinkle ¼ cup of flour on a board, turn dough out onto it, and knead until smooth and elastic, about 5 minutes (add more flour if needed to make a dough that’s easy to handle). At this point, you can make a pizza.
Stretch dough to slightly larger than your cookie sheet (jelly roll pan). Lay dough in pan and stretch (push) up the sides of the pan to form an edge to the crust.
“After spreading sauce, top with (fried and crumbled, Sweet Italian) sausages, onion, green pepper – mozarella cheese – Parmesan cheese”
Manual instructions (pre-Mixmaster): Dissolve yeast in water. Stir in oil salt sugar & herbs. Stir in enough flour to make a soft ball. Knead 10 min. Let rise 20 min.
Rick’s Pizza Sauce
6 #10 cans
3 #10 cans Full Red Tomato Puree (Stanislaw? brand)
3 #10 cans Full Red Tomato Magic
4 ¼ oz Oregano
3 ¾ oz Salt
12 oz Sugar
5/8 oz Garlic salt
3/8 oz Pepper
Pizza Sub Sandwich
1 loaf of soft French bread
8 oz. tomato sauce
Pepper
Oregano
Garlic powder
Onion powder
Italian seasoning
Toppings (1 lb sweet Italian sausage, de-cased, fried and crumbled, pepperoni, black olives. Bell pepper, black olives, etc.)
Shredded Monterey Jack or Mozzarella cheeses
Slice bread in half, lengthwise. Season tomato sauce with pepper, oregano, garlic powder, onion powder and Italian seasoning to taste. Spread sauce on bread. Add your favorite toppings. Cover with a layer of grated cheese and broil until cheese is melted and bubbly. Slice and serve.
White Chili
2T Oil
2 Minced onions
2 Minced garlic
4 C. cubed chicken breasts
Brown above ingredients.
Add:
2 cans chilies
1 tsp. cayenne pepper
3 cans great northern beans
4 c. chicken broth
1 bunch chopped green onions
Cook on simmer for 45- 60 min.
Thicken with corn starch
Top with grated (cheddar) cheese
Fireman Ed (Eddie Spaghetti?) says, “a warm tamale in the bottom of the bowl is even better.”
Stuffed Cabbage
½ c uncooked white rice
1 bay leaf
1 head green cabbage
1 Tbsp. oil, preferably olive
1 onion, chopped, about 1 cup
3 cloves garlic, minced
1 lb. ground beef
¾ tsp. salt
¾ tsp. ground pepper
½ c. chopped fresh parsley
Swedish Meatballs
Ma Micetic
1 lb. ground beef
¼ c. chopped onion
1 t. salt
¼ t. pepper
¼ t. allspice
1/8 t. ground cloves
1 egg
4 slices dried bread
Flour
2 T. fat
2 c. water or consommé
Pinch of allspice
Onion powder
Mix ground beef, onion, seasonings and eggs. Dip bread in water and squeeze dry. Crumble bread and add to meat. Mix well. Form into small balls. Roll the meatballs in flour, and brown in melted fat over medium to medium high heat. When well browned, pour off drippings. Add 2 Tablespoons of flour and stir until smooth. Gradually add hot water or consommé, stirring until thickened. Boil 3 minutes. Return meatballs to skillet, and simmer 15 minutes. Season gravy to taste, with salt and pepper.
Serves 4-6
Spaghetti & Meatballs
Nick Kondora
Nick did benefit dinners for Little Sisters of the Poor in Phoenix
“The secret of removing the acidity from the sauce but not making it sweet, is to use sweet basil. I add sweet basil three times during cooking, tasting it often to make sure it’s right. The secret of a good base to the sauce is to make it with pork, or at least use pork in the meatballs that cook in the sauce.”
Meatballs:
5 eggs
1 pound ground meat, half pork and half beef
Romano cheese, grated
Garlic powder
Sweet basil
Salt and pepper
Combine ingredients, using cheese and seasonings to taste. Shape into about 10 meatballs. Quick fry in oil just long enough to brown them. Add them to the sauce allowing at least three hours cooking time.
Sauce:
1 (1-pound) can whole tomatoes, broken up
2 #2 cans (28 – 32 oz.) tomato puree
2 puree cans full of water
4 ounces tomato paste
1 whole onion
Salt and pepper to taste
Sprinkle of fennel
Sprinkle of sweet basil
(Mom’s additions – “sugar, oregano, garlic”)
Combine tomato products, water, onion, salt and pepper. Sprinkle 15 to 20 fennel seeds atop. Let cook to meld; add meatballs and cook at least three hours, covered, over low heat. Occasionally sprinkle top with sweet basil to taste. Serve over hot cooked semolina pasta from Naples
Duane’s Refried Beans
Wash & sort beans, picking out any small stones you may find.
Bring to a boil.
Remove from heat, cover, and soak overnight.
Dump water and replace with clean water.
Cook over low heat, “water should be smiling” (slow boil), for 4-5 hours, or until beans are soft and can be “mushed” between your fingers.
Drain beans, reserving the water for later use.
Use:
2 cups beans
½ med. onion, minced
1 clove garlic
2-3 bouillon cubes (beef?)
1 cup shredded longhorn, sharp or other yellow cheese
Heat a couple tablespoons of lard in a cast iron skillet, and minced onion and fry until soft. Add drained beans, bouillon cubes, garlic and half of the cheese. Mash with potato masher. Add remaining cheese, and continue mashing.
Tamales (#1)
Shopping list for tamales:
2 lb. Pork
2 lb. beef
1 “Baca” frozen chili
2 cans Las Palmas
Garlic bulb
5 lb. masa flour
1 lb. lard
Corn husks
Cut pork and beef into cubes and fry in lard until browned. Allow to cool and shred by hand. Heat thawed Baca chili, green chilies and garlic. Add shredded meats.
“Add the chili mixture and fold up long ways first. Stand upright in large pot. Add water to cover. Cover this with foil and cover pot. Cook for 1 ½ hours.”
Tamales (#2)
1 lb. lard
1tsp baking powder
5 lb. masa
Salt
About 2 cups meat broth
8 oz. enchilada sauce
1 package corn husks, soaked in warm water overnight
About 6 lbs. of pork cooked with 1 large onion, 1 clove of garlic, salt, cumin to taste & oregano.
Cover with water and cook for 2 hours until the meat can be shredded. Mix into shredded meat some enchilada sauce to taste.
Roll tamales in corn husks& steam about 1 ½ hours
Don’t forget to add an olive to each rolled tamale.
Makes 4 dozen
Tamales (#3)
Meat for tamales:
1 ½ lb beef (chuck roust)
½ lb pork
1 Tbsp vinegar
1tsp salt
½ tsp pepper
Cook over low heat until tender (about 2 ½ hours). Let stand in liquid until cool.
Meat Filling:
3Tbsp oil
2 cloves garlic
1 tbsp cumin
1 cup of liquid from meat
1 tbsp chili powder
1 ½ tsp salt
½ tsp pepper
Meat (chopped)
Heat oil; add garlic and cumin and cook for 5 minutes. Add liquid from meat, chili powder, salt, pepper, and meat. Cook over low heat for 23 to 30 minutes. Meanwhile, while meat is cooking, prepare masa.
Chili for Tamales
Baca frozen chili
2 cans Las Palmas green chili
Brown flour in oil, and mix in green chili. Add meat mixture to green chili.
Clean husks good. Pour masa onto husks by tablespoons.
2lb pork roast
4lb beef roast
Cook in fresh water with 4 cloves fresh garlic, a whole onion, and salt in water. Reserve some water for mixing masa.
Masa for Tamales
5lb masa harina
1lb lard
Cooled broth from meat
Mix 1lb soft lard with a little water in a mixer. Add a little masa at a time. Continue mixing and adding masa until a small amount dropped into a glass of cold water holds together.
Masa for Tamales
3 cups masa harina
2 ½ cups warm liquid from meat
1 tbsp. chili powder
1 ½ tsp salt
3 tablespoons oil
Mom’s Masa for tamales
(“quick & good”)
2/3 lb lard
4 cups masa harina
2 tsp salt
2 2/3 cups warm broth (chicken or beef)
Whip lard until light & fluffy. Blend in masa, salt & broth until dough holds together well. Cover with a damp cloth and keep cool until ready to use.
Makes about 40 tamales.
Mom’s Chicken / Turkey
Cook chicken or turkey in water with onion and garlic. Chop meat up small or shred fine. Should be about 6 cups or 2 chickens. Sauté 2 chopped onions in oil, add chicken, 1 or 2 cans chopped green chilies, garlic and a hint of chili powder. 2 cans chopped black olives.
Save broth for masa.
Enchilada Sauce
1 medium onion, chopped fine
2 T veg. oil
3 ½ c tomato puree
2 cloves garlic, chopped
4 T chili powder
½ tsp cumin
¼ tsp
Oregano
1tsp salt
1. Sauté onion in oil until soft. Add puree and garlic.
2. Gradually stir in chili powder, cumin, oregano & salt
3. Cover and simmer 30 minutes, stirring frequently
Red Chili Meat
2 lb. Pork
2 lb. beef
1 onion
4 garlic cloves
Salt
Water
Beef bouillon
3 T lard
3 T flour
1 small can Las Palmas
Simmer meat, onion, garlic, salt water and bouillon until it falls off the bone or can be shredded. Remove from broth and shred. Save the broth. In a heavy pan, melt 3 tablespoons of lard. Add and brown 3 tablespoons of flour. Add a small can of Las Palmas
Simmer for 15 – 20 minutes
Burros
(from Pola Valverde)
Mom & Dad were friends with George and Pola Valverde, who they met through the Catholic Cursillo Center
1 can Dinty Moore beef chunks in gravy
1 - 8 oz. can Herdez Salsa
A sprinkle of onion and garlic powders
Large (12” – 14”) flour tortillas
In a medium saucepan, heat Dinty Moore beef chunks in gravy and salsa. When heated through, smash (shred) beef with the back of a fork. Simmer for 15 – 20 minutes. (At this point you may wish to temporarily disable your smoke detector.) Over a stove burner heated to high, warm tortillas one at a time by quickly laying tortilla on the burner then flipping when the tortilla begins to blister and / or smoke. Remove tortilla from burner to a plate. Place a scoop of meat mixture on the tortilla, forming a line of meat half as wide as the tortilla. Fold the edge nearest you over the meat, followed by folding the two sides in, then roll the tortilla, with enclosed contents, away from you.
Machaca
(from Father Sanchez)
Brown flank steak or pot roast (sear). Boil in water with onions and garlic. When tender, remove meat from water and shred in small strips. Add a small can of drained tomatoes, chopped up green onions and 8 ounces Herdez salsa.
Serve plain or in burros.
Mexican-Style Shredded Pork
2lb. boneless pork shoulder
1 large onion quartered
8 cloves of garlic
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. dried oregano – crushed
4 bay leaves
1 tsp. salt
In a large saucepan combine pork and enough water (about 4 cups) to nearly cover the pork. Add remaining ingredients. Bring to boiling. Reduce heat. Cover and simmer for 2 ½ to 3 hours or until very tender. Remove meat from liquid. Shred pork, discarding any fat. Return meat to saucepan; add enough reserved liquid to moisten. Cook until heated through. Makes about 14 oz. (3 cups) of meat.
Red Chili Sauce
¼ cup chili powder
2 T. oil
14 ½ oz can tomatoes
2 garlic cloves
2 tsp sugar
½ tsp dried oregano
½ tsp cumin
In a saucepan, cook and stir chili powder in hot oil over medium heat for 4 minutes. Place undrained tomatoes in a blender. Add chili powder mixture and garlic. Blend until smooth. Transfer mixture back to saucepan. Stir in sugar, salt oregano & cumin. Bring to a boil, simmer 10 minutes until thickened. Store in a tightly covered container for up to 2 weeks.
Makes 1 2/3 to 2 ½ cups
Leftover Turkey
1 can green chilies
Chicken / turkey
Onion chopped
Garlic powder
Chopped lettuce
Chopped tomatoes
Sour cream
Shredded longhorn cheese
Sauté onion. Add chicken& ½ the chilies to onions and stir until warm.
Sauce: Heat chicken broth. Add other ½ can of green chilies & a dash of garlic powder. Thicken with corn starch and keep warm.
Put chicken / turkey mixture on flour tortilla, sprinkle with cheese and roll as for a burro. Fry in hot grease (oil) on both sides. Garnish with more cheese. Cover with sauce; top with lettuce, chopped tomatoes & sour cream.
Chili Verde
2 # boneless pork butt, cubed
2 T veg oil
1 onion, chopped
1 large garlic minced
2 tsp flour
8 oz stewed tomatoes
7 oz chopped green chilies
10 oz tomatoes
Salt & Pepper
¼ tsp cumin
½ tsp oregano
Cilantro
Brown pork in oil. Add onion and garlic. Cook until tender. Stir in flour. Cook & stir for 1-2 minutes. Add the rest of the ingredients, breaking up tomatoes. Cover and simmer gently 1 ½ hours or until meat is tender.
Makes 4 servings
Egg Rolls
1# ground pork
4 garlic cloves diced
1 onion diced
1 small package coleslaw mix
1 pkg. rice wraps
Brown meat and onions. Add garlic. Mix with small package coleslaw mix.
Roll mixture in wraps like a burro. Moisten ends with water to seal. Deep fat fry until brown.
Sauce:
¼ c catsup
¼ c soy sauce
¼ c vinegar – any kind
Heat just to boiling slowly add corn starch and water mixture while stirring to thicken.
Dips, Hors’ D'ores & Beverages
Artichoke Dip
1 can artichoke hearts, drained and cut up
1 cup freshly grated parmesan cheese
½ cup mayonnaise
½ cup cream cheese
1 clove garlic
Mix together. Bake at 350 for about 40 minutes until golden on top. Serve with Triskets and Wheat Thins. Double recipe for big crowds.
Hot Feta Artichoke Dip
1 can artichoke hearts, drained and cut up
1 pkg (8 oz) Feta cheese - crumbled
1 cup shredded parmesan cheese
1 cup mayonnaise
1 jar (2 oz) diced pimentos - drained
1 clove garlic
Mix all ingredients together – place in shallow dish (9”). Bake at 350 for 20 - 25 minutes or until lightly browned.
Spread on crackers & munch.
Olivada Spread
1 c. pitted black olives
2 cloves minced garlic
1 T. capers
3 T. olive oil
Combine in processor & pulse chop till slightly chunky.
Cheese Ball
2 8oz. pkgs. cream cheese
2 squares (4oz.ea.) blue cheese
2 jars Kraft bacon-flavored cheese spread
2 teaspoons Worcestershire sauce
½ teaspoon Cayenne
1/ cup chopped pecans
½ cup chopped parsley flakes
Cheese Crock
1 lb. sharp cheddar cheese, shredded
1 pkg. (3 oz.) cream cheese
1 to 2 Tbsp. olive oil
1 tsp. each mustard and garlic salt
2 Tbsp. brandy
Let cheeses stand at room temperature until soft. Then ad olive oil, mustard, garlic, and brandy (may also use wine or grape juice). Beat until well blended. Pack into container, cover, and refrigerate for about a week.
Adding to the crock; Firm cheeses, such as Swiss, jack, or any cheddar type are fine. Shred and beat in, adding small amounts of olive oil or cream cheese for good consistency. Also add small amounts of brandy, sherry, port or beer, keeping total not larger than the original proportion of brandy.
Dried Beef Log
8 oz. pkg cream cheese, softened
¼ c grated Parmesan cheese
1 T horseradish
1/3 c chopped green olives
2 ½ oz dried beef (lunch meat), finely snipped
Blend cream cheese, Parmesan cheese & horseradish. Stir in olives. On waxed paper, shape mixture into two 6” rolls. Wrap and chill several hours. Roll in snipped beef and serve.
Salmon Party Log
1 1lb can salmon
1 8oz. cream cheese
1 T lemon juice
2 tsp grated onion
1 tsp horseradish
¼ tsp salt
¼ tsp liquid smoke
½ c chopped pecans
3 T snipped parsley
Drain and flake salmon, removing skin and bones. Combine salmon with next 6 ingredients. Chill several hours. Combine pecans and parsley. Shape salmon mixture into log. Roll in nut mixture and chill well.
David’s Original World Famous Cheese Spread
Concocted by David – April 1997
8oz. cream cheese – softened
1 cup cheddar cheese – shredded
1 teaspoon prepared horseradish
1 teaspoon mustard
2 green onions - sliced
1 tablespoon olive, canola or other cooking oil
Using electric mixer, mix all ingredients and pack in covered container. Allow flavors to blend overnight in refrigerator
Serve with crackers.
Makes about 2 cups.
Rotel’s Famous Queso
1 can (10oz.) Rotel diced tomatoes & green chilies
16 ounces Velveeta, cubed
Blend cheese and tomatoes in a saucepan. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted.
Serve warm as a dip with tortilla chips or crackers.
Mom’s Chili Con Queso
2 lbs. Velveeta cheese
8 oz. grated cheddar
8 oz. chopped green chilies
8 oz. canned, chopped tomatoes
1 small onion, chopped
Tabasco to taste
Melt cheeses in Crock Pot. Add remaining ingredients and stir to mix. Serve over tortilla chips or as a dip for tortilla chips.
Pepper Poppers
8oz. cream cheese
1 cup (4oz.) shredded sharp cheddar cheese
1 cup (4oz.) shredded Monterey Jack cheese
6 bacon strips cooked crisp and crumbled
¼ tsp salt
¼ tsp chili powder
¼ tsp garlic powder
1 pound fresh jalapeños, halved lengthwise and seeded
½ cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing
In a mixing bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonful into each pepper half. Roll in bread crumbs. Place in a greased 15” x10” x 1” baking pan. Bake at 300˚ for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Serve with sour cream, dip or dressing.
Christmas Pecans
5 Tbsp. sugar, divided
¼ cup butter or margarine, melted
1 Tbsp. pumpkin pie spice
1 Tbsp. grated orange rind
2 cups pecan halves
Stir together 4 tablespoons sugar, melted butter, pumpkin pie spice, and orange rind. Add pecan halves; toss to coat.
Place on a lightly greased aluminum foil lined baking sheet. Sprinkle evenly with remaining 1 tablespoon of sugar
Bake at 350˚ for 20 minutes, stirring once.
Toasted Pecans
Toss 3 cups pecan halves with 1 ½ tablespoons melted butter. Place on foil lined aluminum jellyroll pan. Bake at 350 for 10 minutes. Sprinkle
Vegetables
Barbequed Lima Beans
(Lisa’s Favorite)
This is mom’s crowd pleasing lima bean recipe. Lisa and her dad, Frank, loved them. Now the tradition can carry on.
1lb dried lima beans
6 cups water
1 ½ cups chopped onion
1t salt
1 cup ketchup
¾ cup packed brown sugar
1/3 cup pancake syrup
¼ t hot pepper sauce
4 bacon strips cooked and crumbled
½ t. liquid smoke
Place beans in a large saucepan and cover with water by 2 inches. Bring to a boil, and boil for two minutes. Cover and let stand for one hour. Drain and rinse beans. Return beans to the saucepan. Add 6 cups of water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1 ½ to 1 ¾ hours or until beans are tender.
Drain and discard the liquid. Stir in ketchup, brown sugar, syrup, hot sauce and bacon. Transfer to an ungreased 2 quart casserole dish or bean pot. Bake at 350˚ for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.
Yield: 12 servings.
Polenta & Pork Ribs
For Polenta:
2 c. cornmeal
2 c. cold water
2 c. hot water
Blend cornmeal into cold water and mix well. Pour mixture into hot water. Bring to a boil, add 3tsp. salt, simmer 25 min. or until done.
Sauce:
6 Italian sausage
1# ribs (pork spare) cut in half or 3” pieces
4 c. tomatoes
½ c. red wine
Brown sausage & ribs in oil. Add red wine tomatoes & salt. Simmer at least 1 hr.
Serve over polenta or rigatoni
Sautéed Mushrooms over Polenta
For Polenta:
2 t salt
1 ¾ cups yellow cornmeal
3 Tbsp unsalted butter
For Mushrooms:
3 Tbsp olive oil
½ lb white cremini mushrooms
1 tbsp chopped garlic
2 cups vegetable stock
Salt & pepper to taste
Herbs for garnish
To make the polenta, bring 6 cups of water to a boil in a heavy saucepan. Add salt. Gradually, whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn of the heat and remove pan from burner. Add butter and stir until melted. Keep warm until ready to eat.
Meanwhile, prepare mushrooms by heating a saucepan over medium high heat. When hot add the olive oil. Add the mushrooms to hot olive oil and sauté’ until they begin to release their liquid, 5 to 8 minutes. Add the garlic and sauté’ for 1 minute. Add the stock and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat and sprinkle with herbs. Serve over polenta.
Makes 4 servings.
Polenta with Sausage
1 lb sausage
2 T. olive oil
2 ½ c. tomatoes, chopped
1 c. corn meal
1# mushrooms
3 c. chicken stock or water
1 tsp crushed fennel seed
1 tsp salt & pepper
1 tsp each basil, oregano
1 c. cold water
Remove sausage casing, crumble sausage into oil. Cook until done. Remove from pan. Add sliced mushrooms & sauté until brown. Stir in tomatoes, salt pepper, spices. Simmer 20 – 30 min.
Meanwhile, bring stock to a boil. Add salt. Stir in cold water & cornmeal that have been mixed together. Stir until mixture thickens. Cover. Lower heat, cook 10 min.
1 large egg, beaten
1 30 oz. can of sweet potatoes, drained
1-2 tsp. cinnamon
¼ c. sugar
2 Tbsp. butter, melted
¼ cup milk
Dash of salt
Topping:
¼ cup butter, 2 Tbsp. flour, 1/2 cup brown sugar creamed together. Add ½ cup pecan pieces.
Combine first 7 ingredients and beat until fluffy (or potato mash)
Put in 8”x8” pan, and sprinkle with topping. Bake at 350˚ for 50 minutes
Red Cabbage
1 small red cabbage
2T. minced onion
1 ½ c. chopped apples
½ c. water
2 T. vinegar
2 T. butter
1 t. salt
½ c. grape jelly
Combine all ingredients. Cover and cook 1 hour.
KFC Coleslaw
8 cups very finely chopped (shredded) cabbage (1 head)
¼ cup shredded carrot
½ cup granulated sugar
½ teaspoon salt
1/8 teaspoon pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tbsp white vinegar
2 ½ tbsp lemon juice
In a large bowl, place cabbage and carrot. Separately, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until smooth. Mix well with cabbage and carrot. Cover and refrigerate at least 2 hours.
Makes 8 servings.
Crunchy Coleslaw
16 oz. package shredded coleslaw
1 package (3 oz.) uncooked Ramen Oriental chicken noodle soup mix
5 green onions
3 ounces slivered almonds
2 tbsp. sesame seeds
½ cup salad or peanut oil
2 tbsp. sugar
Salt & pepper
To cabbage mixture, add Ramen crunchy noodles that have been coarsely crushed. Add onions, nuts, and seeds.
Combine oil, the contents of the seasoning packet from Ramen noodle package and sugar. Mix well: pour over slaw and toss lightly. Season to taste.
Variation: use ¼ cup peanut oil and ¼ cup red wine vinegar.
Southern Style Collard Greens
2 lbs collard greens
1 med onion
1 smoked turkey leg or wing
1 tsp crushed red pepper
2-3 tsp kosher salt
Clean and wash greens well. Remove tough stems and place in a deep pot. Add onion and smoked turkey to the pot. Add red pepper add salt. Add enough water to cover greens and cook on medium high heat until tender, stirring occasionally, about 1 hour.
Makes 8-10-servings
Zucchini w/ Tomato Pesto Sauce
Sauté 2 cloves garlic with tomatoes
Add chopped basil & purée
Slice zuke thinly and sauté in same pan
Spread sauce over zukes
Cover and cook very low till done, (2 min.?)
Tomato Zucchini Sauté
1 lb. sliced zucchini
1 tbsp instant minced onion
2 tbsp. butter
2 medium chopped tomatoes
½ tsp. garlic powder
¼ each oregano leaves
¼ black pepper
Sauté 1 lb. sliced zucchini and 1 tbsp instant minced onion in 2 tbsp. butter. Add 2 medium chopped tomatoes, ½ tsp. garlic powder, ¼ each oregano leaves and black pepper. Sauté 5 minutes.
Oven Fried Parmesan Zucchini Sticks
2/3 c. grated parmesan cheese
½ cup fine, dry seasoned bread crumbs
1 tsp each dry ground sage, and dry rosemary leaves
2 lg eggs
5 medium-size zucchini (about 1 ¾ lb total) ends trimmed
Salt
In a bowl, mix cheese, bread crumbs, sage and rosemary: set aside. In another bowl beat eggs to blend.
Cut zucchini in half crosswise, then lengthwise into quarters. Add zucchini sticks to egg and mix gently. Lift out 1 stick and drain briefly, then roll stick in parmesan mixture. Repeat until all zucchini sticks are coated.
Lay sticks slightly apart in an oiled 10x15 baking pan. Drizzle olive oil over zucchini. Bake uncovered in a 450˚ oven until coating is well browned and crusty, about 25 minutes. Serve hot.
Makes 6 servings
Butternut Squash and Caramelized Onions Casserole
1 ½ lb. butternut squash
2 cups sliced onions
¼ cup olive oil
2 tsp. chopped garlic
3 eggs
¾ cup cream
1 tsp. thyme
Salt to taste
Rub squash with olive oil& pierce skin in several locations. Roast on sheet pan for 45 minutes at 400˚. Cool & peel. Slice squash into ¼” slices.
Caramelize onions in oil for 20 minutes. Add garlic and cook until soft. Set aside to drain oil.
Mix eggs, cream, thyme and salt well.
Toss all together and pour into a greased casserole dish. Bake covered at 350˚ about 55 min. until set.
Original Green Bean Casserole
2 lb cans of cut green beans, drained
1 10 ½ oz can cream of mushroom soup
1/8 tsp. ground black pepper
28 oz. French-fried onions
Combine beans, milk, soup, pepper and half of the onions in a 1 ½ qt. casserole dish. Bake, covered, in a preheated 350 degree oven for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Makes 6 servings
Blue Cheese Green Beans
1 lb green beans, trimmed
¼ c. water
2 tsp extra-virgin olive oil
¼ tsp salt
¼ tsp ground pepper
1/3 c. crumbled blue cheese
1/3 c. walnuts, toasted chopped
Bring green beans and water to a boil in a large skillet. Reduce heat to simmer, cover and cook until beans are just tender, 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated.
Add oil, salt and pepper to the pan and cook, stirring, 1 minute more. Transfer the beans to a large bowl and toss with blue cheese until well coated. Sprinkle each serving with walnuts.
Serves 4
Roasted Vegetable Salad
Vegetables:
1 onion
1 eggplant, about 8 ounces
1 red pepper, seeded
1 orange pepper, seeded
1 zucchini, about 6 ounces
2-4 cloves garlic
2-4 Tbsp. olive oil
Salt and pepper
Dressing:
2 Tbsp. extra-virgin olive oil
1 tbsp balsamic vinegar
Fresh basil leaves
Freshly shaved parmesan
Vegetables: Preheat oven to 400˚. Cut onion, eggplant, peppers, and zucchini into even sized wedges. Put in large roasting pan and sprinkle garlic cloves over top. Pour 2 tbsp. olive oil over mixture in the pan and turn vegetables until well coated in the pan. Add salt and pepper. Roast 40 minutes or until tender, adding extra olive oil if vegetables become too dry.
Dressing: Place oil and vinegar in a screw top jar, seal and shake vigorously until well blended.
Once vegetables have cooked, remove from oven and arrange on a platter. Pour dressing over the top. Sprinkle with basil. Serve with parmesan cheese and bread if desired.
Vegetable Stifado
1 med. Onion
3 garlic cloves, minced
2 T. olive oil
1 lg. Potato (cubed)
1 med. eggplant
28 oz tomatoes
1 ½ c water
Salt
1 sprig rosemary
1 med zucchini
1 bell pepper
Juice of 1 lemon
1 tsp. Dill
Grated feta cheese
Sauté onion and garlic in oil. Cut spud in ½ cube and add. Cut eggplant in 1” cube. Add eggplant, tomatoes, lemon juice & juice from tomatoes. Bring stew to a boil, (reduce heat to simmer) simmer covered 10 minutes. After 10 minutes, uncover. Cut zucchini and bell peppers in 1” cubes. When potatoes are beginning to soften, add squash and bell pepper. Cook 5 minutes more. Chop tomatoes & add to pot with lemon juice & dil. Cook 5 more min.
Serve over rice or polenta.
Mom note: Serves 4 – 6 Pigs
Roasted Asparagus
2 pounds fresh asparagus, trimmed
½ cup butter, melted
2 – 4 green onions, chopped
½ teaspoon salt
Place asparagus in shallow baking dish coated with non-stick cooking spray. Combine the butter and green onions: spoon over asparagus. Sprinkle with salt. Bake uncovered at 425 for 10 – 15 minutes or until slightly browned.
Yield: 6 servings
Microwave Corn in Husk
(Dad says, “Excellent”)
Place uncooked corn in pan. Add small amount of water. Cover with plastic wrap. Nuke on high for 4 min. per ear.
2 cups dried red beans, soaked overnight and drained
1 meaty ham hock
2 quarts water
1 tablespoon salt
4 medium onions, chopped
6 - 8 green onions, chopped
2 cloves garlic, finely chopped
1 green or red bell pepper, seeded, de-ribbed, and chopped
1 cup finely chopped parsley
1 teaspoon cayenne pepper
1/8 teaspoon Tabasco
1 Tbsp. Worcestershire sauce
2-3 Tbsp. “catsup”
¼ tsp. dried oregano leaves
¼ tsp. dried thyme leaves
5 - 6 Bay leaves
3Tbsp. sugar
4 cups cooked rice
Place beans and ham hock in large soup kettle. Add 2 quarts of water and salt. Bring to a boil. Reduce heat and cook slowly 45 minutes, skimming occasionally.
Add onions, garlic, pepper, and parsley, cayenne, Tabasco
Mom note: “ ½ hour before done, cut a lemon in half and drop in beans & let set ½ hour. Lift 2 halves out. Slightly mash beans. Very good”
Black Beans & Yellow Rice (Cuban)
Sometime after Dad’s pharmaceutical career ended, he accepted a position in Florida Florida
1 Bohio brand frozen Black Beans (not soup)
1 lb gr beef
1 Bay leaf
1 ½ tsp vinegar (cider) (red wine)
Dash of garlic salt
1 Tbl olive oil
¼ tsp oregano
Salt
1 chopped small green pepper
1 chopped onion, small
1 small Vigo
1 chick Bouillon cube
Brown gr beef and onion – pour off grease – add thawed beans, vinegar, bay leaf, oregano, grn pep, garlic, 1 tsp of the olive oil, salt & pepper & about ¼ cup of water (enough to make it like gravy. Lower and simmer 15 minutes. Meanwhile, cook yellow rice with bouillon cube & the rest of the olive oil & a little salt. Add a little to the beans too. Serve the beans like gravy over the rice.
Mom’s Pinto Beans
Recipe from Sharon Kreopfle. Sharon
1 lb. dried pinto beans
1 old ham bone or 2 meaty ham hocks
½ tsp. cumin
1 tsp oregano
1 large onion, diced
3 cloves garlic, minced
2 tsp chili powder
8 oz. tomato sauce
2 bay leaves
Cover beans with water and simmer 2 minutes. Let set 1 hour and drain off water. Cover again with fresh water, add all other ingredients and simmer until well done. (2-3 hrs). Remove bones and trim off meat. Return meat to pot, and add salt now if desired.
Duane’s Refried Beans
Wash & sort 2 cups of dried pinto beans,
picking out any small stones you may find.
Bring to a boil.
Remove from heat, cover, and
soak overnight.
Dump water and replace with
clean water.
Cook over low heat, “water
should be smiling” (slow boil), for 4-5 hours, or until beans are soft and can
be “mushed” between your fingers.
Drain beans, reserving the
water for later use.
Use:
2 cups beans
½ med. onion, minced
1 clove garlic
2-3 bouillon cubes (beef?)
1 cup shredded longhorn, sharp or other yellow cheese
Heat a couple tablespoons of lard in a cast iron skillet, and minced onion and fry until soft. Add drained beans, bouillon cubes, garlic and half of the cheese. Mash with potato masher. Add remaining cheese, and continue mashing.
Black Beans
Dad says, “Excellent as is”
1 lb. black beans
10 cups water
3 spoons oil (kind of spoon not specified)
1 medium chopped onion
2 cloves mashed garlic
?/? tsp black pepper
¼ tsp. ground oregano
1 tsp. sugar
1 chopped bell pepper
1 bay leaf
3 spoons vinegar
¼ cup cooking wine
¼ cup olive oil
Salt to taste
Black Beans
“from Pat Geaffreon”
1 pkg. dry black beans
2 medium chopped onions
3 cloves garlic – chop fine
3 bay leaves (whole)
1 tablespoon oregano
6 – 8 pieces of ham hock
Salt & pepper
Cover beans with water (2 inches above beans) – add all other ingredients. Cook at low heat until beans are tender and meat falls off bone. Remove bones and bay leaves before serving over rice. Top with chopped onions.
Broccoli
(“Dave Does Vegi’s”)
Blanch broccoli 3-4 minutes (crisp tender). Stop cooking in ice bath. Drain Sauté on high heat olive oil, broccoli with several cloves of crushed garlic. Add sprinkle of pepper flakes. Sauté all together. Place in serving bowl. In a small bowl, mix 1/3 cup brown sugar, 2/3 cup Parmesan cheese (blend) and sprinkle over broccoli to coat. Toss gently.
Caesar Roasted Garlic Broccoli
Sodium: 187 mg.
Cholesterol: 4 mg
1 lb broccoli floweret’s (about 8 cups)
3 Tbsp. bottled vinaigrette Caesar salad dressing
1/8 tsp. crushed red pepper flakes
2 cloves garlic, thinly sliced
¼ cup shredded parmesan cheese
Pre-heat oven to 350˚ and position racks in center and lower third of oven. Coat rimmed baking sheet with olive oil. In a large bowl, toss broccoli with dressing and pepper flakes.
Spread broccoli mixture over pan. If roasting broccoli with pork, place broccoli on lower rack.
Roast broccoli, stirring occasionally, 20 minutes or until lightly browned and tender, adding garlic during the last 5 minutes of cooking time. Transfer to serving bowl and sprinkle with parmesan.
Yield: 6 servings
Potatoes & Pasta
Microwave Potato Wedges
1 tsp. vegetable oil
¼ tsp. Italian seasoning
¼ tsp. paprika
1/8 tsp. salt or salt-free blend
1 unpeeled medium baking potato
1 tsp grated parmesan cheese
Combine the first four ingredients on a microwave safe plate. Cut potato lengthwise into eight wedges. Coat potatoes in seasoning mixture; arrange on the same plate. Cook on high for 6-8 minutes or until tender, turning once. Sprinkle with parmesan cheese.
Makes one serving.
Potato Puffs
2 eggs
1 cup mashed potatoes
½ cup all-purpose flour
1-½ tsp. baking powder
¼ tsp.
Oil for deep-fat frying
In a mixing bowl, beat eggs. Add potatoes. Combine flour baking powder, and salt; stir into potato mixture. In a large saucepan, heat about 1 inch of oil to 375˚. Drop mixture by heaping teaspoonfuls, four or five at a time into hot oil. Fry 2-3 minutes, turning once, or until they are golden brown. Watch closely, since they will brown quickly. Drain on paper towels. Serve immediately.
Yield: 1 – ½ to 2 dozen
Spaghetti Sauce
(Mom says, “This is the best spaghetti sauce I’ve ever made.”)
Brown: 1# neck bones
1 length sweet Italian sausage, sliced
In food processor: Dice fine – 1 lg. carrot
1 lg. onion
5 cloves of garlic
Sauté in oil. Add browned meat. Puree 2 lg. 28 oz. cans plum tomatoes. Add to pot. Season with salt and pepper, 1 tsp. ground fennel, 1T. Italian seasoning. 1T. dried basil, 3 bay leafs.
Cook for about 3 hrs.
Gnocchi from Southern Italy
(recipe hand written by Mom on Second Harvest notepad)
4 lg. baking potatoes
1 ½ - 2 cups flour
1 egg
3 Tbsp. Romano cheese
Microwave (or bake) potatoes until done. Let cool until you can handle them. Peel & mash. Add egg to potatoes. Mix in cheese. Knead flour into potato dough until soft but not sticking to hands. Roll on floured board till about as thick as your finger. Cut in 2”-3” pieces. Simmer in water until they rise to the surface.
Cover the bottom of a baking dish with sauce. Add layer of gnocchi and add more sauce. Place in oven at 350˚ until heated through.
Potato Dumplings
(Mom’s Potato Dumplings (gnocchi), a family favorite)
4 lg. baking potatoes
Cook potatoes (unpeeled) until done. Mash well. When cool enough to handle, add salt, 1 egg and enough flour to keep from sticking to hands. Turn out onto floured board and knead in enough flour to make it like a bread dough. Form into golf ball size dumplings. Drop into a pot of boiling water and cook until dumplings rise to the top of the water. Mom says, Not too many at once!
Tomato Sauce for Dumplings
1 lb. stew meat cut into small cubes
1 onion, diced
1 6 oz. can tomato paste
1 bay leaf
1 lg. can (28oz.) tomatoes, blended
salt & pepper
Brown meat in a small amount of oil. Add the rest of the ingredients and simmer until meat is very tender and sauce is thick. A pinch of sugar is good if tomatoes are a little too acidey. Serve over dumplings.
Lazy Lasagna
1# grnd beef
1 (32oz.) spaghetti sauce
16 oz. cottage cheese
8 oz. sour cream
8 raw lasagna noodles
12 slices mozzarella cheese
1 cup water
Cook beef. Add spag. sauce. Heat through. Combine cottage cheese & sour cream in bowl. Blend well.
Spoon 1 ½ c meat sauce in pan. ½ of raw noodles over sauce, ½ of cottage cheese, 4 slices of mozzarella, ½ remaining meat sauce & ¼ c parmesan cheese. Repeat layers starting with noodles. Top with remaining mozzarella cheese. Pour water around sides of pan. Cover tightly with foil. Bake 350˚ for 1 hour. Uncover. Bake 20 min more. Let stand 15 min.
Charnock Lasagna
(David Charnock was a friend of David’s and looked at our parents nearly as his own. He spent quite a bit of time at the house and shared this with Mom. She really liked it and asked David for the recipe)
1# sausage
1 onion
3 cloves garlic
½ t. basil
1 (6oz) tomato paste
4 cans water (24 oz total)
1# mozzarella
24 oz. cottage cheese
1T. Parsley
10 – 12 lasagna noodles
Brown sausage. Add onion& garlic& cook until onion is softened. Add basil, salt, tomato paste& water. Stir well. Cover & simmer for 1 hr. or until sauce is thickened
Cook noodles. Mix together cottage cheese, mozzarella cheese & parsley. Spray 9x13 pan with Pam. Put ½ of meat mixture in pan. Place ½ of lasagna noodles over meat in pan. Spoon ½ of cheese over noodles. Cover this layer with meat sauce. The heat of the meat sauce will help the cheese spread a little easier. Repeat the layers. Sprinkle top with parmesan cheese & bake at 350 for 45 min.
Let set 15 to set layers.
Pasta with Lemon Olive Oil
Combine:
2 tsp. lemon zest
¼ c lemon juice
1/3 c olive oil
2 lg cloves of garlic – minced
½ c. Kalmata olives – sliced
1 pt. cherry tomatoes – cut in half
Cook 1 lb linguini or corkscrew pasta. Reserve ¼ cup of liquid & toss w / olive oil mixture.
Add ¼ cup grated parmesan cheese and 3 Tbs. fresh basil – julienned.
Rice Dishes
Donna’s Famous Brown Rice
1 stick margarine
2 Tbsp. minced onion
2 cans beef broth
2 cans consommé
1 can mushrooms
2 c. uncooked brown rice
Melt margarine in a large Pyrex dish. Add remainder of ingredients and stir. Cook covered @ 350˚ for one hour.
Mom Micetic’s Spanish Rice
1 cup rice
2 cups water
8 oz tomato sauce
2-3 cloves minced garlic
2 t. onion powder
1 chicken bouillon cube (crushed)
Heat oil in heavy pot and add rice. Stir in garlic and onion and fry until rice browns. Stir in tomato sauce. Dissolve bouillon cube in water and add to rice. Stir, cover, bring to a full boil, then reduce heat and simmer 15-20 minutes.
Salads
Crunchy Cucumber Salad
¼ cup sugar
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon crushed red pepper
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups slightly biased cut English or regular cucumbers (about 2 pounds)
½ red onion, thinly sliced and separated into rings
1. For marinade: In a large glass bowl, mix sugar, oil, vinegar, crushed red pepper, salt and black pepper.
2. Add cucumbers and red onion, toss to coat. Cover, chill in refrigerator for 4 to 24 hours, stirring occasionally.
3. Makes 6 to 8 side dish servings.
Crunchy Coleslaw
16 oz package shredded coleslaw
1 package (3 oz.) Ramen oriental chicken noodle soup mix (crunchy noodles, do not cook)
5 green onions, cleaned and sliced
3 ounces slivered almonds, toasted
2 tablespoons sesame seeds
½ cup oil (vegetable or canola)
2 tablespoons sugar
Salt & pepper
To cabbage mixture, add Ramen noodles that have been coarsely crushed. Add onions, nut, and seeds.
Combine oil contents of seasoning packet from Ramen noodle package and sugar. Mix well: pour over slaw and toss lightly. Season to taste.
Variation: Use 8 ounce package of coleslaw mix with broccoli and 3 green onions. Use ¼ cup peanut oil and ¼ cup red wine vinegar with ramen noodle seasoning packet and use other ingredients as listed.
KFC Coleslaw
8 cups very finely shredded cabbage (1 head)
¼ cup shredded carrot (1 medium)
½ cup granulated sugar
½ teaspoon salt
1/8 teaspoon pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tbsp. white vinegar
2 ½ tbsp. lemon juice
In a large bowl, place cabbage and carrot. Separately combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, beating until smooth. Mix well with cabbage and carrot. Cover and refrigerate at least 2 hours.
7 Layer Lettuce Salad
“Call Kate Murphy (Donna’s old boss’s wife) if confused”
1 large head of lettuce
1 large head of cauliflower
1 cup chopped celery
1 pkg thawed frozen peas
1 bunch green onions chopped
2 cups Mayo
1/3 cup sugar
1/3 cup parmesan cheese
1 lb bacon fried and crumbled
Cover with plastic & refrigerate overnight. Toss prior to serving.
Important: Must have overnight refrigeration.
Caesar Salad Dressing
From Diane Stevens (Micetic)
3 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. Dijon
½ c. olive oil
2” line of Anchovy paste
½ cup parmesan cheese
Mix all ingredients together. Pour over torn chilled Romaine lettuce and toss. Add croutons and toss.
Do-it Yourself Ranch Dressing Mix
From Gloria Pitzer’s Secret Ingredients Newsletter
(Mom kept a jar of this mixture in the cabinet, and it was the dressing we typically used at the table.)
15 Saltine crackers
1 cup dry parsley flakes
½ cup dry mince onions
2 Tablespoons dry dill weed
½ cup onion salt
½ cup garlic salt
¼ cup onion powder
¼ cup garlic powder
Blend crackers in high aped until finely powdered. Add parsley flakes, minced onion and dill weed to blender. Blend again until thoroughly powdered.
Dump mixture into a 1 quart mixing bowl. Using a wire whisk, stir in remaining ingredients. Pour into pint jars and store at room temperature out of direct sunlight and away from heat or moisture. Use within a year.
Makes 42 tablespoons of dressing mix and 1 tablespoon equals a 0.4 ounce package.
To use the mix: Combine 1 tablespoon of mix with 1 cup buttermilk and 1 cup of mayonnaise.
Ranch Dressing
1 clove garlic, peeled
2 to 3 pinches salt
¾ c. buttermilk
2 to 3 Tbsp. fresh lime juice
1 tbsp. minced fresh cilantro or parsley
1 tbsp. snipped fresh chives
Salt and ground pepper to taste
Mash garlic and salt together until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add remaining ingredients and whisk or shake until well blended.
Taste and adjust seasonings. Use immediately or cover and refrigerate.
Basic Dressing and Variations
½ cup olive or salad oil
1 teaspoon salt
¼ cup vinegar
¼ teaspoon pepper
Combine all ingredients together in a covered jar and shake well.
Makes ¾ cup.
Variations:
Blue Cheese: Add 3 tablespoons crumbled blue cheese.
Herb: Add 1 tablespoon chopped parsley, 1 teaspoon crushed, dried thyme, and ¼ teaspoon each crushed, dried basil, rosemary, and oregano. Use as meat marinade too.
Creamy Dressing: Add ¼ cup sour cream, 2 tablespoons bacon bits, ¼ teaspoon minced parsley. Great with seafood.
Italian: Substitute ¼ cup lemon juice for vinegar. Add ¼ teaspoon each Italian herb seasoning and garlic powder. Great for antipasto.
Cheddar Dressing
1 c. buttermilk
¾ c. Campbell
½ c. mayonnaise
1T. lemon juice
¼ tsp. garlic powder
1/8 tsp dill weed
2 strips bacon, fried crisp and crumbled
Spinach Dressing
¾ cup olive oil
2 tablespoons vinegar
1 tablespoon each sugar and lemon pepper seasoning salt.
Mix ingredients together and chill. Serve over fresh salad of spinach and sliced mushrooms
Asian Spinach Salad
6 Servings
8 Tablespoons olive oil
3 Tablespoons sugar
3 Tablespoons unseasoned rice vinegar
3 Tablespoons soy sauce
1 3-ounce package Asian noodle soup mix (such as Top Ramen). Noodles coarsely broken
½ cup slivered almonds
2 Tablespoons sesame seeds
1 10-ounce bag ready to use spinach leaves
1 bunch chopped green onions
Wisk together 6 tablespoons oil, sugar, vinegar, and soy sauce in a small bowl to blend. Season dressing with salt and pepper.
Heat remaining 2 tablespoons oil in a heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool about 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
Italian Salad
1. Cooked green beans, chilled
2. Halved cherry tomatoes
3. Cubed fresh mozzarella cheese
4. Oil & wine vinegar dressing
5. Just before serving, cut up basil (fresh) and add. Toss & serve
Capreese Pasta Salad
½# cooked rigatoni pasta
Fresh basil
Pinion nuts
Cherry tomatoes / halved
Smoked Gouda
Greek olives / cut up
Italian salad dressing or ½ olive oil / ½ lemon juice.
Mix well.
Supreme Pasta Salad
1 lb cooked pasta
8 oz Italian salad dressing
4 tbsp McCormick’s salad Supreme
Assorted chopped vegetables
Macaroni Salad
1 green (bell) pepper, chopped fine
1 onion, chopped fine
3 stalks of celery, chopped fine
1 cup cabbage, chopped fine
1 cucumber, sliced and quartered
½ cup chopped sweet pickle
6 hard boiled eggs, chopped
¼ cup sliced red radish
12-oz bag macaroni, cooked
Dressing:
1 cup sour cream
1 cup mayonnaise
½ cup milk
1tbsp. mustard
3 tbsp. sweet pickle juice
Salt
Pepper
Celery salt
Mix all the dressing ingredients together first. In a large bowl, mix all ingredients except dressing and eggs. Stir in dressing, and add eggs last. Chill 3 hours & mix well.
Potato Salad
4 large Russet potatoes, cooked with skins on, then peel and slice
3 hard cooked eggs
1 T sweet pickle relish
1 onion blended smooth in the blender
1 T (prepared) mustard
1 tsp dill
salt & pepper
Italian dressing or French dressing and mayonnaise
Mix to proper consistency.
Garnish with sliced hard boiled eggs and paprika.
Note: Mix all ingredients except mayonnaise and allow to marinate 2-3 hours. Add mayonnaise last and mix well.
In a large bowl, combine all ingredients an
Taco Salad
1 head lettuce
1 tomatoe
1 onion
1 cup shredded cheddar cheese
1 lb of browned hamburger
1 med size bag of nacho cheese Doritos
1 small bottle Thousand Island
1 small bottle Western (dressing?)
Grandma Jo’s Chunky Jello
1 sm. Pkg. raspberry Jello
1 8-oz can crushed pineapple
Drain pineapple, add water to make 1 cup. Mix liquid with Jello.
Add pineapple
½ c chopped nuts
½ c chopped celery
½ c chopped fresh cranberries
Taffy Apple Salad
1-20 oz can chunk pineapple (save juice)
2 cups miniature marshmallows
½ cup sugar
1 Tbsp flour
1 egg – beaten
1 ½ tsp vinegar
1-8 oz cool whip
1 ½ cups Spanish peanuts
2 cups diced unpeeled apples
THE DAY BEFORE
Mix drained pineapple with marshmallows and chill overnight.
Cook pineapple juice with sugar, flour, beaten egg, and vinegar until thick – chill overnight.
THE NEXT DAY
Mix pineapple / marshmallows with peanuts and apples; add pineapple sauce and cool whip. Chill and serve.
Apple Coleslaw
1 carrot
1/3 c. shredded red cabbage
8 c. shredded green cabbage
2 med apples, cored and cubed
1/3 c. thick mayo
2/3 c sugar
Salt & pepper
In a large bowl, combine all ingredients and toss together. Cover bowl and let sit for 30 min. before serving.
Potato Salad Reincarnated
Just take all the leftover potato salad, dump into 12x9 pan. Melt ½ stick butter and then stir in 1 cup bread crumbs or Ritz crackers. Put on top of potato salad (can even us potato chips, but leave out the butter).
400˚ for 25 min
Pork & Lamb
Roast Pork Loin
Marinate: Whisk olive oil, garlic, etc. and massage into meat at least 1 hr or overnight even.
Cook pork loin at 300˚ oven about 1 hr. Digital thermometer should read 150˚ inside, per cook for General Dynamics.
Seasoned Pork Roast
McCormick recipe card
Mix together 2 tsp. garlic salt (or powder) and ½ tsp black pepper. Rub on boneless pork roast. Roast in 350˚F oven for 40 minutes / lb. Baste the last 30 minutes with ¼ cup honey and 1 tsp. each prepared horseradish and ground ginger.
Pulled Pork
1 boneless pork shoulder (10#)
1T veg. oil
1 T granulated garlic
1 small clove diced garlic
2 T. salt
2 tsp pepper
½ cup chopped parsley
Rub pork all over with oil, parsley, garlic & salt & pepper. Cover with plastic & let chill about 8 hrs. Roast about 4 ½ hrs at 400˚.
Crock Pot Pork
Dump 1 16oz whole cranberry sauce, 1 onion, chopped, 1 5.5of apricot nectar, ¼ c. sugar, ½ c. chopped apricots, 2tsp vinegar, 1 tsp dry mustard, 1 tsp. salt. Stir all up & put 2# pork roast in to marinate overnight.
Crock it on low 6 – 8 hrs.
Pork Stroganoff Goulash
½# finely cubed pork. Sauté until brown. Salt and add ½ onion finely sliced. Add 1 large toe of garlic. Add ¼ green & red bell peppers, cubed. Sauté. Sprinkle heavy with paprika. Add 2 c. chicken broth & low simmer for 2 ½ hrs. Thicken gravy. Serve with sour cream on the side & mashed potatoes.
For Dumplings:
¾ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ tablespoons vegetable oil.
Approximately ½ cup milk (enough to make a sticky dough).
Directions:
Mix all ingredients to create a sticky dough.
Drop onto hot goulash by heaping tablespoons full, about 1 ½ inches apart. Cover and simmer for 10 minutes.
Serve alone or over pasta noodles.
Oniskas Hungarian Meat
It looks like this is one of those “passed down” recipes
where the measurements are just something you know.
Pork cubes, onions, and peppers chopped small.
Brown. Remove from heat. Add paprika & chopped fresh tomatoes. Cover pot & cook on low until all is very tender.
Serve with sour cream and noodles.
Thick & Juicy Pork Chops
(4 servings)
4c. cold water
4T. coarse salt (kosher)
2T. sugar
10 cloves
½ tsp. oregano
¼ tsp. oregano
¼ tsp. celery seeds
½ orange, cut in half again
Squeeze juice in bowl, drop in orange peels, add other above ingredients & pork chops. Marinate 1 hour.
Mix flour, salt & pepper in bag. Remove chops from marinade and coat with flour mix.
Heat ½ inch of oil & drop in chops. Fry for 5 minutes. Turn chops & cook for 4 minutes. Cover skillet. Lower heat & cook additional 4 minutes. Remove and let rest 3 minutes.
Polenta and Italian Sauce with Sausage and Spare Ribs
For Polenta:
2 cups yellow cornmeal
5 cups cold water
5 cups hot water
Blend cornmeal into cold water & mix well. Pour mixture into hot water. Bring to a boil. Add 3 tsp. salt. Simmer 25 minutes or until done.
For Sauce:
6 sausages – Italian
1 lb ribs spare pork
4 c tomatoes
½ cup olive oil
1 c. red wine
Brown sausage. Cut ribs in three inch pieces. Brown in oil. Add salt to ribs (1 ½ tsp), pepper 1/8 tsp, add 1 cup dry red wine after ribs are brown, add tomatoes and sausage to ribs. Simmer for at least 1 hour.
Serve over polenta or rigatoni.
Polenta with Sausage
2 T. olive oil
2 ½ c. tomatoes, chopped
1 c. corn meal
1# mushrooms
3 c. chicken stock or water
1 tsp crushed fennel seed
1 tsp salt & pepper
1 tsp each basil, oregano
1 c. cold water
Remove sausage casing, crumble sausage into oil. Cook until done. Remove from pan. Add sliced mushrooms & sauté until brown. Stir in tomatoes, salt pepper, spices. Simmer 20 – 30 min.
Meanwhile, bring stock to a boil. Add salt. Stir in cold water & cornmeal that have been mixed together. Stir until mixture thickens. Cover. Lower heat, cook 10 min.
Polish Sausage
1 1/2 # coarse ground pork
½ t. ground allspice
6 cloves garlic, crushed
1 t. salt
1 t. Liquid smoke
1 c. water
Mix all ingredients except water. Then add water slowly & continue to mix so that you form an even texture. Seal in plastic bags in form of sausage. Use bags that can be sealed and placed in boiling water. Boil in water 45 min. (can be frozen at this time) Remove from pouch & brown in pan.
Italian Sausage
1 T. course ground fennel
2 bay leaves, crushed
1 T. parsley
3 cloves garlic, crushed
1/8 t. hot red pepper flakes
1 t. salt
¼ t. pepper
4 T water
Mix all ingredients carefully. Let stand for 1 hour, and mix again. Stuff into casings or fry plain.
Veal or Sausage with Peppers
1 lb thin sliced veal
¼ c. olive oil
2 bell peppers, cut in 1” lengths
2 cloves garlic
Brown garlic in oil. Fry peppers. When half cooked, remove from pan. Fry veal in some hot oil. When almost cooked, return peppers to pan. Cook peppers through.
For sausage and peppers, fry some potatoes cut into small cubes along with the sausage. Follow same procedure.
Italian Sausage with Peppers (incomplete)
1 lb thin sliced veal
¼ c. olive oil
2 bell peppers, cut in 1” lengths
2 cloves garlic
Brown garlic in oil
Italian Sausage Sandwiches
6 links good Sweet Italian sausage
1 large green bell pepper
32 oz can diced tomatoes
6 hoagie rolls
Slice sausages lengthwise almost all the way through, so they can be opened up and made flat. Place sausages cut side down in a large, heavy frying pan and brown over medium heat. (You can also cook brown the sausages whole and slice when preparing sandwiches, which will stop the sausages from curling as they are cooked.) Once browned evenly, cover sausages with sliced green peppers and canned tomatoes. Cover and simmer 45 minutes to an hour. Serve halved sausages on hoagie rolls topped with peppers and tomatoes.
Chorizo
1 # lean ground pork
½ c. cider vinegar
1 t. salt
4 cloves minced garlic
2 T ground cumin
¼ c. chopped cilantro
1/8 t. cayenne pepper
Mix all ingredients together, cover with saran wrap, and allow to set in refrigerator at least 6 hours.
Shape into patties and fry until crispy brown and cooked through. Serve immediately, use in another recipe or freeze.
Serve with rice or beans
Makes 4 servings.
Fresh Garlic Sausage
½ # pork fat
2 t sugar
4 t minced garlic
1 t pepper
1 T salt
¼ t nutmeg
¼ t cinnamon
1 t ginger
¼ t allspice
¼ t thyme
½ c dry vermouth
1. Grind meat & fat together
2. Mix meat & all ingredients. Blend well.
3. Dry. Place links uncovered in refrig. For 24 hours. Turning often.
Roast Pork & Roasted Peppers
Marinade:
1 qt water
¼ cup sugar
6 smashed garlic cloves
1 smashed bay leaf
½ t rosemary, ½ t oregano& ½ t basil, whisk mix well. Add 2 ½# pork loin. Marinate overnight.
Heat oven 475˚. Remove & dry loin. Place in pan, mince 3 cloves garlic, pepper, ½ t rosemary, oregano, salt & olive oil. Rub over loin.
Roast 10 min. remove pan from oven & add ½ c chopped onion, parsley & 1c water.
Lower heat to 375˚. Roast until 140˚ is reached (40 min) Let roast sit 10 min.
Green Peppers
2 grn peppers cut in thirds
Sprinkle peppers with 2 garlic cloves, 2T. olive oil & salt.
Cover pan & bake 25 min. 375˚.
Remove, uncover & drain& discard excess juice. Place pan back in oven and bake uncovered 15 min.
Braised Lamb Shanks
4 lamb shanks
1T. lemon juice
1T. butter
1 ½ c. water
1t salt
¼ c. flour
2T. butter, melted
½ c water
2 cloves garlic
1 T. ketchup
1 T. parsley
1/8 t marjoram
Dash of mace
¼ c sherry wine
½ t mint
Brown lamb in butter. Add 1 ½ c water & salt. Cook covered, low heat, 1 hr. In small skillet, add flour to 2T. melted butter: cook until browned. Add to meat. Stir in remaining ingredients and simmer 1 hr or till done.
Serve over noodles.
Roast Thick Lamb Chops w/Roast Carrots& Parsnips
2 lamb shoulder chops (cut 2 ½” thick)
1 ½ t salt
¾# carrots cut in 3” chunks
¾# parsnips cut in 3” chunks
1 celery stalk 3” length
4 garlic cloves
1 med. leek trimmed
2 med. onions quartered
2 bay leaves
Pinch of rosemary
Preheat oven to 425˚
Trim fat from meat. Divide each chop into two pieces. Pull with fingers to separate. Salt.
Put all veggies in roast pan. Drizzle ¼ c. olive oil & salt over all and toss together. Put lamb in pan. Separate meat with vegetables.
Pour 1 c. white wine & 1 c. chicken broth. Cover pan& tent with foil. Roast 45 min on lower rack. Remove pan, take off foil. Turn over meat & veggies. Place pan on upper rack, roast 10 min. Turn meat again and roast 10 more minutes.
Sauces
BAR-B-Q sauce
Makes 2 ½ c.
Marinate meat overnight in sauce.
½ c. brown sugar
¾ c. catsup
½ c. chili sauce
2 T. mustard
½ c cider vinegar
1 T. salad oil
Dash of Tabasco
2 T. A-1 sauce
1 toe garlic minced
Spaghetti Sauce #1
(Mom says, “This is the best spaghetti sauce I’ve ever made.”)
Brown: 1# neck bones
1 length sweet Italian sausage, sliced
In food processor: Dice fine – 1 lg. carrot
1 lg. onion
5 cloves of garlic
Sauté in oil. Add browned meat. Puree 2 lg. 28 oz. cans plum tomatoes. Add to pot. Season with salt and pepper, 1 tsp. ground fennel, 1T. Italian seasoning, 1T. dried basil, 3 bay leafs.
Cook for about 3 hrs.
Spaghetti Sauce #2
½ 1 lb. ground beef
2 lbs. sweet Italian sausage
1 medium onion
1 large can (48 oz.) tomato juice
1 small can tomato paste
Garlic powder
Oregano
½ tsp. sugar
“let simmer till thick”
(Brown ground beef, sausage and onion. Add other ingredients and simmer until thick.)
Tomato Meat Sauce
2 T. olive oil
1 c. diced onion
2 garlic cloves, minced
1 ½ c grated carrots
1 lb. ground beef
28 oz. tomato puree
1 (6oz.) tomato paste
½ lb mushrooms
1 T. chopped parsley
1 t. salt
1 t. oregano
1 t. basil
1 bay leaf
½ c. red wine
Sauté garlic and onion in oil, add carrots & cook stirring until softened. Add meat & cook until liquid is evaporated.
Reduce heat to low, add rest of ingredients except wine. Simmer 1 ½ hr. Add wine & cook ½ hr more.
Tomato Meat Sauce for Dumplings (gnocchi)
Can also be used on noodles or spaghetti.
1 T. Crisco
Onions
Stew meat
Large can blended tomatoes
Bay leaf
Teaspoon of sugar
1 quart jar spaghetti sauce
Fry onions and meat in Crisco. When brown, add the rest of the ingredients. Stew and add dumplings to sauce.
Dad’s Meatless (Marinara) Spaghetti Sauce
16 oz can tomatoes, drained and chopped onions
2*crushed garlic coves
*(or ¼ teaspoon garlic powder)
2 Tablespoons oil (olive preferred)
2 cups (2 - 8oz. cans)
4 cups (4 - 8oz. cans) water
1 tsp oregano leaves
1 tsp. crushed basil leaves
1 tsp. crushed rosemary
1 tsp. sugar
½ tsp. salt (or to taste)
1 tsp. crushed fennel seeds
1 small bay leaf
¼ tsp. pepper
1 can tomato paste
Parmesan cheese
Directions:
Sauté garlic & onions in oil until opaque in medium sauce pan. Measure seasoning in a bowl.
Stir in tomato sauce, water, and seasonings.
Boil slowly 30 minutes in covered pan stirring occasionally.
Add tomato paste and simmer uncovered to desired thickness. (15-20 minutes)
Serve over drained spaghetti (do not rinse spaghetti. Put spaghetti in to cook after adding paste.)
Sprinkle with parmesan cheese and enjoy.
Mom’s Infamous Salsa
16 oz can tomatoes, drained and chopped
8 oz. tomato sauce
1 4oz. can chopped green chilies
2 chopped green onions
Oregano, cumin, & garlic powder to taste
2 capfuls vinegar
1-2 tsp. sugar
Salt
Red pepper flakes or cayenne pepper to taste, if desired.
Mix all ingredients together and allow to rest in refrigerator to blend flavors.
Green Chili Salsa
1 6 oz can tomato sauce
1 16 oz can tomatoes
1 can chopped green chilies (4 oz)
½ T ground cumin
1 T oregano
2 capfuls vinegar
Sharon Kreopfle’s Salsa (canned)
2 bay leaves
8 cups tomatoes & juice
2 cups chopped onion
3 cups red & green bell peppers
2 cups hot peppers, any kind
½ cup jalapeño pepper
24 oz. tomato paste
12 oz. tomato sauce
1Tbsp. each salt & pepper
1 cup cider vinegar
Chop up, mix & cook for 30 minutes. Use blender to chop onions and peppers. If using canned tomatoes, add them after cooking.
Options: garlic, cilantro, hot sauce. These are extra things Sharon
After cooking the 30 minutes, you’ll have to put in hot canning jars & process in hot water bath for 20 minutes.
Medium White Sauce
Served for breakfast over sliced hard boiled eggs on toast, or as “S.O.S. for supper over chopped Buddig brand thin sliced corned beef on toast.
1 ½ Tbsp. butter
1 Tbsp corn starch
½ tsp. salt
1/8 tsp. pepper
1 cup (warm) milk
Melt butter over medium heat. Stir in corn starch, salt and pepper. Stir in milk and heat for 2 minutes while stirring constantly.
Serve over hard cooked eggs and toast (4 slices, with one sliced egg per slice of toast)
Makes 4 servings
Beef
Good Pot Roast
3# bottom round boneless roast
2 diced onions
1 tsp dry mustard
1 c beef bouillon
½ c black coffee
2 bay leaves
2 cloves of garlic
Salt & pepper
No instructions given – I guess Mamma just knew.
Coat pot roast with flour and brown in a little solid Crisco or lard in a dutch oven. Add remaining ingredients and simmer covered or 2 ½ to 3 hours.
Sunday Pot Roast
(8 servings)
2 ½ - 3# bottom round boneless roast
1 ½ tsp salt
1 tsp black pepper
½ tsp paprika
6 - 8 large potatoes, peeled and quartered
4 large onions peeled and quartered
1 can (16oz.) stewed tomatoes
1 cup water or beef broth
½ cup ketchup
1Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1 cup red wine
1. Preheat oven to 350˚ F. Rub meat with salt, pepper and paprika. Place in large roasting pan. Place potatoes, carrots, and onions around roast.
2. Mix tomatoes, water, ketchup, mustard and Worcestershire sauce in a bowl. Pour over vegetables. Cover and bake 2 /12 – 3 hours or until fork tender. Remove from pan and arrange on a platter.
3. Add the wine to the pan and simmer over medium heat until slightly thickened. Use pan juices for gravy.
(8 – 10 servings)
4 pound well trimmed beef rib eye roast
2 cloves garlic, crushed
1 tsp salt
1 tsp dried rosemary leaves, crushed
1 tsp cracked black pepper
Heat oven to 350˚. Combine garlic, salt, and rosemary; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer into the thickest part of the roast, not resting in any fat. Do not add water or cover. Roast approx. 18 – 22 minutes per pound for medium rare to medium doneness.
Remove roast when thermometer registers 140˚ for medium rare, 155˚ for medium. Let stand for 15 minutes. Temperature will continue to rise after removing from oven.
Carve roast into slices. Serve with sauce.
Corned Beef & Cabbage
(Francois Pope)
Cook brisket 2 ½ - 3 hrs. Do not cover pot. Simmer for 45 – 60 minutes per lb. After meat is cooked, let stand in pot, to which 3 - 4 cloves of garlic have been added, for 1 hour.
15 minutes before serving, remove the meat, place on a cake rack & sprinkle heavily with paprika. Place in 350 oven for 15 minutes. Baste with pan juices.
Slice cabbage into serving sized portions. Tie serving portions separately with string. Cook cabbage about 20 – 25 min, in meat liquid. Add potatoes & carrots and cook 20 - 25 min in pot liquor.
Carve in true Micetic style – go against the grain.
Marinade/ Pastrami
(IMPORTANT STEP: Before marinating make slits in meat and insert 2-3 cloves cut up garlic into meat.)
½ water
½ wine vinegar
Marinate for 24 hours
1T. paprika
2T. ginger
garlic powder
Mix with seasoning packet in corned beef and press into meat. Let set for 12 hrs in frig.
Smoke for about 8 hrs or 145˚ temp.
Braised Oxtails
1 ½ lbs oxtails
¼ cup flour
3 tbsp fat or drippings
2 ½ c. water
3 (beef) bouillon cubes
3 tbsp. tomato paste
2 tbsp brown sugar
1 tbsp salt
2 bay leaves
1 c. chopped onion
1 clove garlic (minced)
1 c. chopped carrot
Have oxtails cut into two-inch pieces and trimmed of excess fat. Roll pieces in flour until coated. Heat fat in heavy kettle (Dutch oven). Brown pieces on all sides, add water and let cook slowly, covered, for about three hours or until tender. Serve with buttered egg needles. Gravy will have cooked down to a savory sauce.
Mom’s Italian Beef Sandwiches
Mom & Dad had several Italian Beef recipes saved. This is the one they printed for the family when they made up a book of their recipes. This one was the recipe we grew up on.
1 lb thinly sliced cooked roast beef
1 can (10 ½ oz.) beef consommé
½ c. catsup
¼ c. water
1 medium sized onion cut crosswise in slices
1 small green pepper cut in strips
¼ tsp. leaf oregano
1 clove garlic, minced
6 large rolls, sliced in half lengthwise
Combine consommé, catsup, water, onion, green pepper, garlic and oregano in a large saucepan or frying pan & heat to boiling. Add beef, cover tightly and cook slowly for 25 to 30 minutes. Drain off and reserve cooking liquid and dip cut surfaces of bottom half of rolls in it. Place hot beef and veggies on bottom halves. Dip cut surfaces of tops of rolls in reserved liquid and place on top of sandwiches.
Frugal Gourmet
4# sirloin top roast
Salt & pepper to taste
1 ½ tsp oregano
1 tsp dried thyme
3T olive oil
6 cloves garlic – sliced
2 large red bell peppers cut in 1” strips
2 large green bell peppers cut in 1” strips
2 sliced onions
2 c. beef stock
1 ½ c chicken stock
½ c dry wine
2 T chopped fresh parsley
4 – 6 Italian poor boy rolls – sliced lengthwise
Season meat with salt & pepper, oregano & thyme. Place on a rack in roasting pan & roast in 375˚ oven about 2 hours. Remove from oven and allow to cool. Deglaze the pan with a little water and place the juices in a 6 qt. pot. Heat large frying pan, add oil, garlic, peppers and onions. Sauté 5 minutes. Add this to pot with meat. Slice cooked meat across the grain. Use electric knife for this. Place sliced meat in pot. Add beef and chicken stock, wine and parsley. Cover and simmer gently for 1 hr. Stir just a couple times. Add salt & pepper to taste. Turn off heat and let rest covered for 15 minutes. Dip each roll in the broth & fill with meat & peppers.
Chicago-style Italian Beef Sandwiches
4 to 4 ½ lbs. beef bottom round roast
3 cloves garlic, crushed
1 t. salt
¼ t. freshly ground black pepper
2 large red bell peppers
4 large green bell peppers
1 T. instant beef bouillon granules
1 t. 1 t. Italian seasoning, crushed
½ t. dried oregano
½ t. crushed red pepper
¼ c. water
12 (6-inch) slices crusty Italian or French bread, split
Combine garlic, salt, and pepper. Rub mixture evenly over the surface of the roast. Place roast, fat side up, on a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast, not touching fat. Do not add water and do not cover. Roast in 300˚ oven until meat thermometer registers 135˚F approximately 20 to 25 minutes per pound.
Remove roast to large warm platter. Cover with aluminum foil tent and allow to stand 15 minutes per pound. Meanwhile, pour drippings into 1 cup measure. Skim and discard fat from drippings; reserve. Cover and refrigerate roast until chilled. Meanwhile, place peppers on rack in broiler pan so the surface of the peppers is 3 to 4 inches from heat. Broil until skins blister, turning occasionally. Place peppers in paper bag; close bag and let stand 10 to 15 minutes.
Remove and discard loosened skin and seeds from peppers. Cut into ¾ inch strips; reserve. Add water to drippings to equal 5 cups; pour into Dutch oven or large saucepan. Stir in bouillon granules, Italian seasoning, oregano and pepper pods. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Meanwhile, trim excess fat from chilled roast; carve roast across grain into very thin slices or slice with a meat slicer. Add sliced meat to seasoned liquid; cover and heat through. (Do not overcook).Place equal amounts of beef on bred slice bottoms. Top with some seasoned au jus and equal amount pepper strips. Close sandwiches with bread tops.
Serves 12
Italian Sausage Sandwiches
Mom’s World Famous
6 sweet Italian sausage links
1 green bell pepper, seeded and sliced in narrow strips
1 (28 oz.) can diced tomatoes with juice
6 soft hoagie rolls
Slice the sausages lengthwise almost all the way through. Lay out flat in a frying pan and fry over low to medium until browned, flipping occasionally. This may need to be done in batches. Sausages will curl as they’re being heated. After sausage has browned, add tomatoes and sliced bell peppers. Sprinkle with onion powder if desired. Simmer, covered for 20 minutes to half an hour or until peppers are to your liking.
Serve sausage on sliced hoagie rolls topped with peppers and tomatoes.
Polish Sausage Dinner
1 lb fresh polish sausage
1 large can (or jar) sauerkraut (Libby’s)
4 peeled and quartered potatoes
1 large sliced onion
1 can kidney beans
A sprinkling of caraway seeds
Layer ingredient in large dutch oven. Sprinkle caraway seed lightly over the top. Simmer for 1 hour.
Potato Pancakes
4 grated raw potatoes
1 grated onion
Salt
Flour
1 tsp baking powder
1 egg
Place grated potatoes and onion in a bowl. Add egg, salt, baking powder and enough flour to make a thick pancake like batter. Cook on a greased cast iron surface until small bubbles appear. Turn & fry the other side.
Serve with apple sauce. Ketchup can be used as a condiment to dip in.
Chop Suey
1 lb. round steak, cubed
1 – 2 lbs. pork, cubed
3 medium onins, chopped
1 cup water
1 bunch celery, sliced at an angle
2 (28 oz) cans Chinese vegetables
1 Tbsp. molasses
6 tsp. soy sauce
½ cup corn starch
Simmer celery in 1-2 cups of water until tender. Brown meat with chopped onion. Add Chinese vegetables, 1 cup of celery water, and simmer for 2 hours, then add celery.
Mix remaining ingredients together (6 tsp. soy sauce, 6 Tbsp. celery water, 1 Tbsp. molasses, ½ cup corn starch) and add to meat mixture. Return to simmer until thickened.
Serve over rice.
Pepper Beef with Tomatoes
AKA Pepper steak
1 ½ lb round steak cut in thin strips
1 clove garlic, minced
3 T. cooking oil
3 c. beef stock
3 T. soy sauce
1 T bead molasses
3 T. corn starch
1 green pepper cut in strips
1 32-ounce can diced tomatoes
Brown the beef strips in hot oil over medium to medium-high heat. Add 2 cups beef stock, soy sauce, bead molasses, bell pepper, and tomatoes. Simmer until peppers are soft and tender. Mix corn starch into remaining 1 cup of broth. Stir corn starch mixture into beef and peppers, and bring to a boil while stirring constantly to thicken. Once thickened, reduce heat. Serve over hot rice.
Serves 4 – 6
Cabbage Rolls
Meat Mixture:
Cooked rice
Ground beef
Onion & garlic
Brown onion, 1 T. paprika & garlic. Leave some in pan. Add most to meat mixture.
Sauce:
1 t. brown sugar
1 tomato soup (10.5 oz.)
1 tomato sauce (4oz.)
1 T. Italian seasoning
1 T. cider vinegar
Cook. Add water if too thick.
Meat Loaf
“Good”
2 eggs
¾ cup milk
2/3 cup finely crushed saltines
½ cup chopped onion
1 teaspoon salt
½ teaspoon rubbed sage
Dash pepper
1 ½ pounds lean ground beef
1 cup ketchup
½ cup packed brown sugar
1 teaspoon Worcestershire sauce
In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Add beef and mix well. Shape into an 8 ½ x4 ½ inch ungreased shallow baking pan. Combine remaining ingredients; spread ¾ cup over meatloaf. Bake at 350˚ for 60 – 65 minutes or until no pink remains; drain. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Yield: 6 – 8 servings.
Meatballs in Sour Cream
1# grnd. Beef
1 c soft bread crumbs
1 egg
¼ c parmesan cheese
¼ c milk
½ t onion powder
½ t garlic salt
1 T veg. oil
1 T paprika
1 med onion sliced
or ½ c French onions
1 jar brown gravy
½ cup sour cream
Hot cooked noodles
Combine meat, bread crumbs, cheese, milk, egg, onion, garlic. Form into meatballs. Brown – sprinkle w/paprika. Add onion. Cover: cook 10 min. Combine gravy & sour cream: Pour over balls & heat slowly.
Chimichanga Meat Mixture
(Ma Micetic)
2 ½# lean beef pork
1 ½ Tbsp. shortening
1 ½ chopped onions
2 oz. canned chopped green chilies
7 oz. canned green chili salsa
1/8 tsp. garlic powder
2 tbsp. flour
2 Tbsp. salt (watch out kidneys!)
½ t. ground cumin
Juices from roast
Put ingredients in a large pot and cook until the meat can be shredded with forks.
Machaca
(Sharon Kreopfl)
Brown (flank steak) or pot roast. (sear) Boil in water with onion & garlic. When tender, remove meat from water and shred in small strips. Add sm. Can of drained tomatoes, green onions and Herdez salsa. Serve plain or in burros.
Swedish Meatballs
Serves 4-6
1 lb. Ground beef
¼ c. chopped onion
1 t. salt
¼ t. pepper
¼ t. allspice
1/8 t. ground cloves
1 egg
4 slices dried bread
Flour
2 T. fat
2 c. water or consommé
onion powder
Mix ground beef, onion, seasonings and eggs. Dip bread in water and squeeze dry. Crumble bread and add to meat. Mix well. Form into small balls. Roll the meatballs in flour, and brown in melted fat over medium to medium high heat. When well browned, pour off drippings. Add 2 tablespoons of flour, and stir until smooth. Gradually add water or consommé, stirring until thickened. Boil 3 minutes. Return meatballs to skillet, and simmer 15 minutes. Season gravy to taste with salt and pepper.
Fish & Seafood
Rocky Point – early 1970’s thru late 1990’s – shrimp and flounder from street venders, rock bass from Pelican Point, clams from the mud flats. Fresh seafood was abundant and delicious. The routine was to stop by “Fishermen’s Row” by the shrimp yards, to get fresh seafood to take home with us. The fresh, whole fish was displayed, you choose the fish you want, and the vender would clean the fish, fillet it, and pack it on ice for the drive home.
(The trailer at Cholla Bay , Rocky Point , Mexico
Cioppino
(Italian Fish Chowder)
serves 6 (hungry people)
Another of Mom’s favorite dishes. In Mom’s final years, she and Dale enjoyed this meal on their Wednesday night visits. She treasured Dale’s company, and that he made those times special and memorable for her.
1 ½# seafood mix (clams, squid, octopus, crab meat, shrimp, etc.)
1# mussels (shrimp, if preferred) (fresh or frozen)
1 c chopped onions
10 garlic cloves chopped
½ c chopped green pepper
½ cup olive oil
1 large canned tomatoes
1 small canned tomatoes w/basil
1 sm can tomato paste
1 c red wine
1 lemon thinly sliced
1 c fresh parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
8 oz clam juice
½ tsp red peppers
In a large Dutch oven
1. Heat olive oil and sauté garlic, onion and green bell pepper (5-7 min)
2. Add all tomatos to sauce, then wine, spices, lemon and clam juice. Bring to a boil and simmer for 20 minutes uncovered
3. Add seafood, clams, mussels and simmer for an additional 10 minutes uncovered
Mussels with Oregano
Mom wrote on the recipe, “FOR DALE”
¼ cup extra virgin olive oil
4 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 pounds mussels, scrubbed
1 cup bottled clam juice
2 teaspoons finely chopped fresh oregano
½ teaspoon kosher salt
2 cups canned crushed tomatoes with sauce
1 teaspoons finely chopped parsley
1. Heat olive oil in a large, deep skillet or large pot over high heat. Add garlic and red pepper flakes, stirring until garlic becomes aromatic.
2. Add mussels and white wine and cook for 1 minute.
3. Add clam juice, oregano and salt, tossing with mussels to incorporate.
4. Reduce temperature to medium, cover pot and cook 2 minutes or until mussels have opened (discard any mussels that don’t open).
5. Divide mussels between 4 bowls, sprinkle with chopped parsley and serve.
Italian-Style Cod
This was an untitled recipe found in Mom’s recipe folder, and written in Dale’s handwriting. Dale and Mom enjoyed Wednesday evening meals together while Sue studied for her Master’s degree. Mom often spoke of how she enjoyed these visits and meals with Dale.
1 ½ - 2 lbs cod or Ling cod
1 can Italian tomatoes w/basil
2 tsp garlic salt
1 Tbsp capers – drained
2 Tbsp Parmesian cheese
Preheat oven to 375˚
Place cod in uncovered baking dish. Pour tomatoes over fish. Sprinkle garlic over fish, then sprinkle parmesian cheese, followed by capers. Bake for 15-20 minutes until fish flakes w/fork. Serve with angel hair pasta.
Brodit
Fish Stew
Salt fillets of Snapper, perch or cod. Roll in flour and fry in hot oil or shortening. Remove from pan and debone if possible, Add one or two cloves of minced / crushed garlic and brown. Add one or two tablespoons of flour to form a paste and brown slightly. Add one can of tomatoes or tomato sauce, water to thin, one tablespoon parsley, one bay leaf and a little vinegar to taste. Cook together for five minutes, add fish, and continue cooking for fifteen minutes. Serve over Polenta (corn meal mush).
Marie’s Baccalar
Soak cod fish 2 – 3 days changing water. Boil cubes of cod fish ½ hour. Olive oil in pan. Add lots of garlic & sauté. Layer onions, cod, potatoes, garlic, salt & pepper. Add little water. Cook until potatoes are done.
Tempura Batter for Fish (or Shrimp)
There were many weekend trips to the old blue trailer in Cholla Bay, Mexico. These trips usually involved a visit to the fish and shrimp stalls along “fisherman’s row” in Rocky Point, as we were leaving to return home to Scottsdale. Fresh frozen shrimp was normally available at these stalls, as well as fresh flounder, which the fishermen would clean and fillet for you as you waited, then pack in ice for the drive home.
1 ½ c flour
3 T. corn starch
1 ½ t baking powder
celery salt
monosodium gluc.
Add wine to consistency of pancake batter
Fish / Shrimp breading
(Ma Micetic)
1 egg beaten
½ c. milk
½ c. corn meal
½ c. flour
½ tsp. baking soda
½ tsp. salt
Mix ingredients together. Coat seafood with batter and deep fry in hot oil.
Shrimp Fettuccini
Better the next day
Very rich & filling
1 pkg (12 oz.) fettuccini
1-1 ½ lbs. uncooked medium shrimp. Peeled and deveined
½ cup butter
¼ cup minced fresh parsley
2 garlic cloves, minced
2 Tbsp. lemon juice
2 Tbsp. chicken broth
½ tsp salt
1/8 tsp pepper
Cook fettuccini according to package instructions. Meanwhile, in a large skillet, sauté shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender.
Yield: 6 servings.
Scampi
Ken Micetic w/serving notes
For best results, preparation should start at least four hours before you plan to serve it.
1 – 2 pounds Large or Jumbo Shrimp
½ - ¾ cup olive oil
¼ cup (½ stick) butter – NOT margarine
10 - 15 fat pearls of fresh garlic, unpeeled
1 medium onion
3 – 4 tablespoons oregano
3 – 5 tablespoons fresh parsley, chopped
½ tsp dill wed
¼ teaspoon sweet basil
1/8 teaspoon paprika
1 small pinch powdered cumin
1 small pinch curry powder
Step One
In an iron skillet, heat oil to 300˚ – 325˚. Using garlic press, crush garlic over the hot oil; then drop all pith and peel into oil. Add onions, sliced thinly, not chopped. Cook adjusting heat to avoid burning, until garlic is toasty brown, adding more oil, if necessary.
Remove from heat and pour oil through strainer. Do not wash skillet. Oil will appear milky and some small particles of garlic may remain, but do not re-strain. To hot oil, (preferably in a glass bowl), add oregano, parsley, dill weed, basil, paprika, cumin and curry (do not overdo cumin and curry). Stir mixture thoroughly and set aside to cool. Ingredients will marry in about one hour but never use in next step until it has reached room temperature.
Step Two
Clean shell and butterfly the shrimp.
In a flat glass baking dish or bowl, lay out enough cleaned shrimp to cover bottom but do not overlap. Brush them with sufficient oil mixture to moisten them thoroughly. Add the next layer of shrimp and brush with more oil. Continue layering shrimp and oil until all shrimp have been used up.
Dribble all of the remaining oil evenly over the shrimp, cover the bowl or dish tightly with plastic wrap and refrigerate for two to four hours of marination.
To Serve
Heat skillet. Add 1 – 2 tablespoons of butter. (Use of margarine at this point will adulterate and contaminate this very expensive dish. If you “buy” the AMA’s fraud about cholesterol and refuse to use butter, you may substitute Wesson’s Buttery Flavor Oil”, but you will do so at the sacrifice of some natural flavor.)
Using tongs, (not a fork), add shrimp and sauté at a medium heat, turning frequently. Remove from the skillet as soon as the protein is fully “set” (when the shrimp become opaque white and red). Overcooking the shrimp is guaranteed to cause toughness.
Serve with rice and a fresh green salad.
Tender / Moist Halibut
Marinate in Italian dressing for 1 – 1 ½ hrs.
Brush with flour and sauté in olive oil & butter until opaque.
Serve with tomato, zucchini& onions, sautéed.
Combine 3 Tbsp. softened butter, 1 ¼ tsp. chili powder and ½ tsp onion powder. Spread over both sides of 1 lb. halibut steaks or fillets. Broil until fish flakes easily.
Halibut Supreme
2 pounds halibut steaks
1 tsp lemon juice
Paprika
Corn meal
1 tsp. soy sauce
Seasoned salt
Green pepper
Place thawed halibut steak in a shallow dish. Brush with lemon juice and soy sauce. Sprinkle lightly with seasoned salt and paprika. Allow to set for ½ hour. Sprinkle with corn meal and turn over in dish. Repeat lemon, soy, paprika and seasoned salt on turned side and allow to set ½ hour. Sprinkle with corn meal. Arrange 3-4 strips of green pepper on top. Bake for 20 minutes at 350 degrees. Broil for 5 minutes and serve on plate with lemon slices.
Barbequed Grouper
2 pounds grouper fillets
½ cup melted butter
½ cup vegetable oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 ½ tablespoon lemon or lime juice
Pepper to taste
1. Cut fish into serving size pieces. In a 1 quart bowl. Combine all other ingredients.
2. Place fish in a well greased hinged wire grill about 4 inches from the hot coals, or on aluminum foil with holes pierced in it. Cook approximately 7 minutes per side, basting frequently.
3. Remove to a warm dish when fish flakes easily with a fork.
214mg sodium
34g protein
103 mg cholesterol
Fresh Salmon w/ Capers & dill
Mama says, “Yummy!”
8 oz. salmon – steam 8 minutes & remove skin
Break apart on plate to cool
¼ c mayo
1 TB lemon juice
1 stalk (1/3 c) diced celery
1TBS fresh dill – chopped
1 tsp caper
Salt & pepper
Serve on bed of lettuce or as you would tuna salad.
Smoked Salmon
Brine:
2 qts water
1 cup salt (not iodized)
1 ¼ c. brown sugar
3 bay leaves
Make a brine & stir well. Rinse salmon & place in brine well covered with brine. Cover container& refrigerate for 20 10 hrs., no longer. Preheat smoker. Rinse fish in cold water & place on wire rack, skin side up and let dry for 30 min – 1 hr. Cut piece of brown paper size of fish. Place fish on paper in the smoker. Smoke for 4 – 6 hrs. Paper and skin will peel right off.
Salt Encrusted Salmon
4# salt (sea salt)
2 egg whites, beaten stiff
Blend egg into salt. On large foil, place a layer of salt. Place whole salmon on salt bed. Pack remainder of salt around & over fish. Wrap in foil. Grill or bake at 450˚ 10 min. per inch thickness of fish.
Fresh Salmon Cakes
1 1/2 lbs. fresh salmon fillets
½ cup dry bread crumbs
1 stalk celery, finely chopped
2 tbsp. mayonnaise
1 tbsp. parsley flakes
2 tsp. dry minced onion
1 tsp Lemmon & Pepper seasoning salt
1 tsp. baking powder
1 egg
Place salmon in lightly greased vegetable steamer and steam 10 minutes. Cool. Flake fish into ½ inch pieces, being careful to remove skin and bones. In medium bowl, combine remaining ingredients: add salmon. Form into patties. Broil or fry until golden brown on both sides.
Makes 4 servings.
489 mg sodium
31g protein
127 mg cholesterol
Prizewinning Barbequed Salmon
www.reelaffair.com/recipies
5 lrg cloves garlic
¼ tsp salt
2 tsp. finely chopped parsley
2 tsp. olive oil
1 tbsp. minced sun-dried tomatoes
1 unskinned Whole Side Salmon Fillet
Mash garlic with salt; combine with parsley, oil, and tomatoes.
Chill at least 8 hours or overnight. Place salmon skin side down on greased grill. Brush half of garlic mixture on top: cook 15 minutes. Brush with remaining garlic mixture; Increase heat to medium and cook about 10 minutes or until flakey.
Makes 6 servings.
Salmon on the Grill
www.reelaffair.com/recipies
¼ cup soy sauce
1 green onion, coarsely sliced
½ lemon, sliced
1 slice gingerroot, 1-inch long, halved
4 (6oz) firm fish fillets
Combine all ingredients in a resealable plastic bag. Marinate in the refrigerator for 30 minutes, turning periodically.
Meanwhile, prepare hot coals in the grill (or preheat gas grill). Oil the grill rack with cooking oil. Heat grill to medium high.
Remove fillets from bag, discard marinade, and place fish on grill. Cook about 4 to 5 minutes per side, turning once, or until fish is firm and flakey.
Servings: 4
Smoked Fish
Arizona Game & Fish Department
BRINE: Per gallon of water
1 cup non-iodized or curing salt
2 cups brown sugar
2 to 3 tbsp. crab or shrimp boil spices
Mix in blender or food processor.
Scale fish and wash thoroughly. Soak in enough brine to cover completely for 12 – 24 hours in a covered non-metal container. Refrigerate in non-metal container, under refrigeration. Wash fish thoroughly, pat dry and let air-dry for 1 hour. Grease smoker rack or spray with Pam to prevent sticking. Smoke fish for 4 to 8 hours depending on thickness of fillets.
Zesty Salmon Steaks
www.reelaffair.com/recipies
4 salmon steaks, about 1” thick
2 cloves garlic, crushed
2 tsp. olive oil
1/3 cup chopped fresh parsley or dill
1 tsp. capers
1 tsp lemon zest
¼ tsp. lemon juice
Sprinkle salmon steaks with cayenne.
Sauté 1 clove garlic in oil at medium heat until golden and remove from oil.
Increase heat to medium-high and sauté salmon 4 minutes on each side.
Add remaining clove of garlic, parsley, capers, lemon zest and lemon juice.
Cook 1 to 2 minutes longer. Serve drizzled with pan juices.
*Asian Salmon Cakes *
Preheat oven to 400˚F.
Line baking sheet with non-stick foil
1 lg. egg
2 tbsp. chopped fresh cilantro
2 thinly sliced scallions
1 tsp grated peeled fresh ginger
½ tsp Asian (dark) sesame oil
Whisk all above ingredients in a large bowl. Flake 1 (14 oz) can red salmon. Add salmon and its liquid to the egg mixture; stir to combine. Pulse 1 slice multi grain bread in food processor until finely ground; gently fold in salmon mixture. Spoon mixture by ¼ cupfuls, 2 inches apart, onto baking sheet, making 8 mounds. Form each mound into (3 ½ - inch) cake. Bake cakes until golden brown on bottoms and heated through.
10 minutes.
PER SERVING: 2 Cakes
chol. 133mg.
protein 27g.
sodium 492 mg.
calcium 310 mg.
Orange Roughy with Lemon
Bashas’ Recipe card
1 tsp. unsalted butter
4 orange roughy fillets
2 tsp. lemon juice
2 tsp. parsley, finely chopped
1 lemon, cut into wedges
Melt butter in a heavy non-stick skillet over medium heat. Arrange fillets in skillet. Drizzle with on juice and season with salt & pepper to taste. Cover skillet and simmer 8 – 10 minutes or until fish flakes easily. Serve with parsley and lemon wedges.
Lemon-Butter Baked Cod
Arizona Republic
4 cod fillets, 4 – 6 ounces each, thawed
¼ cup butter, melted
2 tbsp. lemon juice
¼ cup flour
½ tsp. each salt & pepper
Dash of paprika
Heat oven to 400˚. Mix melted butter and lemon juice in a shallow bowl. Spread flour on a plate and mix in salt and pepper. Dip each fillet in butter, then flour, placing into a buttered square baking dish as you go. Pour any remaining butter mixture over fish. Sprinkle with paprika. Bake until flaky, about 10 minutes per inch of thickness of fish. Serve with green vegetables, if desired.
Serves: 4
Beer Batter Fish or Shrimp
Arizona Game & Fish Department
Bisquick
1 can of beer
Fish or shrimp
Simply mix Bisquick and any beer together to form a thick soupy mixture. Dip dried fish fillets or shrimp into batter and fry in 375˚ canola oil until browned on each side. Dry on paper towels and keep crispy by placing in 150˚ oven.
Shrimp in Garlic Butter
2 lb. fresh shrimp peeled and deveined
8 tbsp. unsalted butter
¼ cup olive oil
1 tbsp. lemon juice
¼ cup shallot or green onions, chopped fine
1 tsp. garlic chopped fine
1g
Generous grinding of black pepper
4 tbsp. fresh parsley, chopped fine
Lemon, cut in 6 wedges
Preheat broiler. Melt butter in a shallow glass pan over low heat,. Do not let butter brown. Stir in olive oil, lemon juice, shallot or green onion, garlic and pepper. Add shrimp and turn in mixture until coated. Broil 3 – 4 from heat for 5 minutes; turn over and broil another 5 – 10 minute, until browned lightly and firm to the touch. Do not overcook. Transfer shrimp to warm serving platter, pour on sauce from pan, and sprinkle with parsley. Garnish with lemon wedges.
Serves 6
Shrimp Creole
Safeway Recipe
1 lb. large shrimp, cleaned and cooked
3Tbsp. butter
1 cup chopped onion
¾ cup chopped green pepper
½ cup diced celery
1 clove garlic, fine cut
1 tsp. salt
¼ tsp pepper
Pinch of rosemary, paprika, thyme
Small bay leaf
¼ tsp. dried parsley
1 tbsp. sugar
¼ tsp. crushed red pepper
2 cups canned tomatoes
3 cups hot cooked rice
Sauté pepper, onion, garlic and celery in melted butter until tender. Add seasonings, sugar, parsley, red pepper and tomatoes. Bring to a boil; reduce heat and simmer for 15 – 18 minutes. Add shrimp and heat thoroughly.
Serve in a bowl on hot rice.
Serves 4
Simple Shrimp Creole
1 medium onion, chopped
½ cup chopped green bell pepper
½ cup chopped celery
1 tsp. minced garlic
3 tbsp olive oil
3 tbsp flour
1 (28 oz) can crushed tomatoes
½ cup chicken broth
1 tsp Cajun seasoning
½ tsp salt
½ tsp ground red pepper
2 bay leaves
1 pound peeled, medium-size fresh shrimp
3 cups hot cooked rice
Sauté first four ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender; gradually stir in flour until smooth. Stir in tomatoes and next 5 ingredients. Cover, reduce heat to low, and cook stirring occasionally, 20 minutes. Stir in shrimp, and cook 5 more minutes or until shrimp turn pink. Remove and discard bay leaves.
Serve over hot cooked rice
Chicken Creole: Prepare recipe as above, substituting 1 pound boned and skinned chicken breast, cut into bite-size pieces, for shrimp. Cook chicken an additional 5 minutes or until done. Proceed as directed.
Prep time: 15 min
Cook: 35 min
Makes 4 servings
Indoor Clam Bake
In a large stock pot layer
1. Smoked Polish sausage
2. Clams & mussels, wrapped & tied in cheesecloth, loosely
3. Small red potatoes quartered
4. Corn on the cob in some husk
5. Lobsters or shrimp
Cover pot. No water added
Cook on medium 20 min. Steam will cook everything.
Chicken & Poultry
Chicken Batter
From Melody Lane Scottsdale
2 cups flour
2 Tablespoon salt
4 Tablespoon sugar
½ teaspoon pepper
2-cups water
1 (no unit size given) milk
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon celery salt
½ teaspoon baking powder
Chicken Enchiladas
¾ c. green pepper
½ c. chopped onion
3/4 c. flour
¾ t coriander
2 ½ c. chicken broth
1 c. cheddar cheese
1 c. sour cream
3 c. chicken
¼ c. salsa
6 corn tortillas
The only instructions given were “fry” the green pepper and onion, and “add” the flour after frying peppers and onion. Mom didn’t need any further directions. She just knew.
Picante Chicken Enchiladas
1 jar (16 oz.) Pace Picante sauce
½ c. sour cream
2 tsp. chili powder
2 cups cubed chicken
½ cup shredded Monterey
6 flour tortillas (8-inch), warmed
1 green onion, thinly sliced
Stir ¾ cup picante sauce, sour cream and chili powder in a large bowl. Add chicken and cheese. Spoon 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam side up in a lightly greased 11 x 8-inch baking dish. Pour the remaining Picante sauce over the rolled tortillas. Cover the baking dish with foil. Bake at 350˚ for 40 minutes or until the enchiladas are hot and bubbling. Top with sliced green onion.
Chicken Enchilada Casserole
“From Gary & Judy Hedrick”
4 chicken breasts cooked or turkey
1 can cream of chicken soup
1 can green chilies
Chopped onion
8oz carton sour cream (optional)
½ (soup) can milk
1 pkg corn tortillas
Grated cheddar cheese
Mix chicken, soup, sour cream, chilis, milk together. Layer torn tortillas, soup, cheese. Repeat. Bake at 350˚ for 30 minutes or so.
Note from Judy: “I sprinkle french fried dry onions. Great on rice.”
White Chili
(Eddie Springer)
2T. oil
2 minced onions
2 minced garlic
4 c cubed chicken breasts
Brown above ingredients
Add:
2 cans chilies
1T + 1tsp cumin
1T cayenne pepper
3 cans Great Northern Beans
4 c. chicken broth
1 bunch chopped green onions
Cook on simmer for 45 – 60 min. Thicken with corn starch.
Top with grated cheese.
Layered Chicken Casserole
1. Dried prunes& apricots. Cut in ¼
2. “Carmelized” onions (heavy layer)
3. Chicken
4. Pour over above enough orange juice to fill casserole ¼
5. ½ to ¼ inch slices of potatoes
6. Chunks of carrots about 3” long
Cover and bake at 350˚about 2 hour or until carrots are soft.
Sunburst Stir-fry
Magazine clipping marked “excellent”
1 can (20oz) chunk pineapple in juice or syrup
1 boneless, skinless chicken breast, split
2 large cloves of garlic
2 Tbsp. minced or ground ginger
2 Tbsp. vegetable oil
2 medium carrots, sliced
1 green pepper, slivered
4 oz thin spaghetti, cooked
3 green onions, chunked
Sauce
1/3 cup reserved pineapple juice
1/3 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
Directions
Drain pineapple, reserving 1/3 cup juice for the sauce. Cut chicken into chunks. In a large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and bell peppers. Cover and steam until vegetables are tender crisp. Stir in spaghetti. Combine sauce ingredients and pour into skillet along with green onions. Toss until ingredients are thoroughly mixed and heated through.
Makes 4 servings
Beer Can Chicken
From “How to Grill” by Steve Raichien
1 can (12 ounces) beer
1 chicken (3 ½ to 4 pounds)
2 tablespoons Basic Barbeque Rub (recipe follows), or your favorite commercial rub
For Grilling
2 cups wood chips or chunks (preferably apple or hickory), soaked in half a can of beer and enough water to cover
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour half the beer in the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling. Preheat the grill to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill place all the wood chips in a smoker box or in a smoker pouch made of aluminum foil with holes punched in it. Preheat grill to medium high then reduce heat to medium when you see smoke.
Remove the giblets and excess fat and rinse chicken inside and out with plenty of fresh cool water. Drain and blot with paper towels to absorb excess water. Sprinkle 2 tablespoons of rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. You can also put some rub under the skin.
Spoon the remaining 2 teaspoons of rub into the beer can. Ever so gently, insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is dark golden brown and very crisp and the meat is cooked through (about 180˚ on an instant read thermometer inserted in the thigh), 1 ¼ to 1 ½ hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer chicken in its upright position to a platter and present to your guests. Let rest 5 minutes, then carefully remove the chicken from the beer can, being careful not to spill the contents.
Basic Barbeque Rub:
¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory smoked salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
Combine ingredients in a bowl and stir to mix. (Using your hands works better than a spoon or whisk; use your fingers to break up any lumps.) Store in an airtight jar away from heat or light. Will keep for at least 6 months.
(1217mg sodium per serving)
Beer Can Chicken Rub
1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1 tsp salt
½ tsp granulated garlic
½ tsp coriander
½ tsp cumin
1 whole chicken
2 tsp oil
16 oz can of beer
Beer Marinated Baked Chicken Wings
¼ c. olive oil
½ c. beer
¼ c. soy sauce
1/8 c. lemon juice
½ tsp. salt
¼ tsp pepper
1/8 tsp. ginger
1 clove garlic
3# chicken wings
Combine ingredients except chicken, and blend well. Rinse chicken. Drain. Pour marinade over chicken in bag. Marinate 24 hrs. Pour off marinade. Bake at 350, 1 hr.
Caramelized Chicken Wings Baked
3# wings
2T olive oil
½ c. soy sauce
2T. ketchup
1 c. honey
1 clove garlic, minced
Salt & pepper
1. Preheat oven 375˚
2. Place wings in 9x13 (baking) dish. Mix together oil soy sauce, ketchup, honey, garlic, salt& pepper. Pour over chicken
3. Bake in oven for 1 hour or until caramelized
Paprika Chicken
From Betty Micetic
“Boil disjointed chicken in cold water” (please provide instructions to the rest of the family when you figure this one out). Remove chicken and let cool. Remove bones, ligaments and skin and discard. Chop large onion and green pepper and cook in olive oil or salad oil until blanched. Remove and save.
Cube or chunk chicken. Fry in same skillet or large saucepan (add more oil if necessary) until partially browned. Add pepper and onions and the broth chicken was cooked in. Add 4 or 5 tablespoons fresh ground paprika. Stir in and let cook for 30 to 45 minutes. Twenty minutes before serving, add 1 pound of (uncooked) macaroni and cover. Macaroni will absorb most of the juice.
Serve with parmesan cheese.
Chicken Paprika
3 lbs stewing chicken
3 tbsp butter or margarine
3 lg. onions diced
3 tbsp paprika
3 cups water
2 tsp salt
¼ tsp pepper
1 pt. sour cream
4tbsp flour
½ cup milk
Brown chicken pieces in hot butter or margarine. Remove; add onions and sauté until golden. Add paprika and stir well. Return chicken to pan. Add water salt and pepper. Cover tightly, bring to a boil and simmer till chicken is tender (about 3 - 4 hours). Blend flour and milk into sour cream. Pour over chicken and stir well. Taste for seasoning. Add more salt if desired. Heat gently until slightly thickened. DO NOT BOIL. Serve chicken with sauce over noodles
Butter Roast Chicken
“Good Recipe”
(April 1995 Reminisce magazine clipping)
3 lbs chicken – cut up
½ c butter
1/3 cup lemon juice
1 T. paprika
2 tsp. salt
1 tsp. pepper
1 tsp. brown sugar
½ tsp. crushed dried rosemary
1/8 tsp. ground nutmeg
1/8 tsp cayenne pepper
Place chicken in an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake uncovered at 325˚ for 1 ½ hours or until juices run clear, basting occasionally.
Yield: 6 servings
Chicken & Rice
Place a cut up fryer in pot with 1 large onion, 2 carrots, 1 bay leaf, salt & pepper. Just barely cover with water, cover and simmer until done. Strain broth and thicken with cornstarch & water. If needs more flavor, add chicken bouillon cube. Serve over rice.
Chicken & Dumplings
1 can mushroom soup
1 can cream of chicken soup
1 c. water
14 oz chicken broth
1 onion, chopped
Garlic powder
Bring all to simmer. Drop in 1 cut up chicken. Cover and cook 20 min. Add 1 can of refrig. Biscuits, quartered. Cover and simmer very low for 30 min.
Chicken & Dumplings
Mom had a note on this one recommending “Make fluffy dumplings” over the ones in this recipe
1 whole stewing hen or chicken
2 ½ cups water, or to cover
4 to 5 stalks of celery
1 large onion, chopped
½ small green bell pepper, finely chopped
3 medium carrots, cut in ½ inch rounds
Seasoned salt to taste
Black pepper to taste
½ cup butter
2 ½ cups flour
Rinse the chicken well and place in a large pot. Cover with water and bring to a boil uncovered. Reduce heat and simmer covered for about 2 ½ hours, adding celery, onion, bell peppers, carrots, seasoned salt and black pepper. The chicken should be fork tender when done. Remove chicken from pot and peel the meat from the bones. Discard skin and bones, and return chicken to the pot.
Melt butter in a separate saucepan on medium high heat. Allow butter to become hot. Add flour and stir until smooth and lightly browned. Remove from heat. Add the butter / flour mixture to the large pot and simmer for 5 – 8 minutes to thicken the broth.
To make the dumplings:
4 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup oil
½ cup milk
Combine flour, salt, and baking powder and mix well. In a separate bowl, combine oil and milk, and mix well. Add milk mixture to dry ingredients and stir with a fork until well combined. Roll dough on a well floured surface to about ½-inch thick. Cut square with a butter knife. Add dumplings one at a time to the simmering broth. Let dumplings cook for 15 to 18 minutes, covered.
Makes 4 servings
Chicken Ajillo
From Father Tony and Gloria Sanchez
3 1 ½ to 2 lb. chickens, quartered
Salt & pepper to taste
Paprika
½ c. flour
1 c. Olive oil
10 garlic cloves, minced
1 lb. fresh mushrooms, sliced thin
½ c. dry sherry
3 c. chicken broth
2 T. chopped parsley
Cooked white rice
Season chicken with salt, pepper and paprika. Coat with flour. Heat oil and brown chicken on all sides. Transfer to 6 qt. pot. Add garlic and mushrooms to remaining oil and sauté quickly. Stir in sherry, scraping cooked bits from bottom of pan. Add stock and bring to a boil. Pour over chicken. Return to heat and cook for 30 minutes.
Skim fat and serve over rice french fries.
Or:
1/3 c. olive oil
½ c. lime juice
12 cloves garlic
Pulverize above in blender and pour over browned chicken. Bake w/mushrooms. Add sherry last 20 minutes
Serves 6
Braised Turkey
2 turkey thighs
About ½ c. white wine or apple juice
½ c. chicken broth
½ chopped sweet onion
Flour, brown turkey & onions. Add wine & broth. Let cook about 3 hours. Add more wine & broth if needed.
Make gravy from drippings.
Brining Recipe
Salt Water Time
¼ cup ½ gallon Chicken 2 hrs
½ cup 1 gallon Turkey
¼ cup 1 quart + 1 cup sugar
Pork chops ½
Serves Liquid Fat Flour
6 2c. 2T. 3T.
8 2 2/3 c 1 ½ T. 4T.
10 3 1/3 c 3T. 5T.
12 4c 4T. 6T.
14 4 2/3 c 4 ½ T. 7T.
16 5 ½ c. 5T. 7 ½ T.
Soups
Mom and dad swore by making their own stock for soup, rather than using the flavorless salt water that comes from the cans from the store. The following article from March 1975was tucked in with their recipes.
Albondigas Soup
From Father Tony and Gloria Sanchez
Approx. 1 ½ lbs. lean ground beef
1 large can (28 oz.) broken tomatoes
1 (3-oz.) can green chilis
1 bunch green onions
1 small regular onion
Sauté both kinds of onions in a little vegetable oil until transparent.
Add tomatoes, chilis, 1 Tablespoon oregano*, 1 teaspoon (each?) pepper, garlic salt, cumin and one quart of water. Let simmer while shaping beef, together with one egg and a little flour into small meatballs, adding salt, pepper and garlic salt to mixture.
Drop meatballs (do not brown first) into mixture one by one and let simmer for approx. 45 min.
*Not Ground Oregano
Albondigas Soup
Arizona Republic/Phoenix Gazette, 9/12/1990
Meatballs:
2 lbs. lean ground beef
1 onion chopped
1 cup cooked rice
½ tsp oregano*
½ tsp ground cumin
½ cup fresh flat leaf cilantro, finely chopped
Salt
Pepper to taste
½ tsp Adobo spice mixture
2 tsp red chili flakes
Soup:
4 cups water
1 large can (28 oz.) broken tomatoes
3 carrots sliced or small dice
2 or 3 stalks
For meatballs, mix beef, onion, rice and seasonings; form balls about the size of walnuts. For the soup, in a large pot, bring the water to a boil and drop in meatballs. Add tomatoes, carrots and celery. Simmer until carrots are tender. If soup boils down, add beef stock or water. Serve with a bowl of salsa.
*Not Ground Oregano
Scotch Broth Soup
Mom’s “Beef Barley Soup”?
3 lbs. center-cut beef shank
3 qts. Water
Carrots diced
Whole green onions chopped fine
2 cups pearl barley
1 ½ tablespoons salt
½ teaspoon pepper
1 cup canned or fresh tomatoes
2 tablespoons fine chopped parsley
Place beef shank, barley and salt in a 5 or 6 quart saucepan, pour in cold water; then bring to a boil. Add carrots, onions, tomatoes, and parsley. Cover, and simmer very slowly 3 hours. Remove shank from broth and cool enough to handle, remove meat from bone. Return meat to broth.
Serves 8 generously
Beer and Cheese Soup
1 c carrots, chopped
1 c celery, chopped
1 c onions, chopped
6 chicken stock
2 tsp flour
Salt & pepper
½ tsp dry mustard
1/8 tsp Tabasco
1/8 tsp Worcestershire
Sauté carrots, celery and onion until brown. Bring stock to a boil, add vegetables and simmer 45 minutes. Dredge cheese in flour, and mix into soup stirring constantly. Add salt, mustard, Tabasco & Worcestershire. Finally add the beer, and stir until all is hot.
You may add sliced Polish sausage to this just before serving.
Tavern Soup
¼ c chopped celery
¼ c chopped carrot
¼ c chopped green pepper
¼ c chopped onion
3 (13 ¾ oz) cans chicken broth
2 T Butter
1 tsp salt
1/3 c flour
3 c grated cheese (cheddar)
1 can warm beer
Combine vegetables in broth, butter & salt. Cover and cook till veggies are soft. Strain mixture. Puree veggies in blender & return to pot with broth. Dissolve flour with small amount of broth. Add cheese, ½ cup at a time, stirring until blended. Pour in beer. This will foam up, so allow enough room in pot. Cover and cook another ½ hour.
Serves 6 to 8
“Big Daddy’s Barley Soup”
By Jan D’Atri, as published in the Arizona Republic. David worked with Jan and Ladmo at Smitty’s. She was truly a classy – kind lady, and what a great guy Ladmo was. Their on-screen personas, were a reflection of their true personalities
2 – 3 tbsp olive oil
1 large sweet yellow onion, diced
3 cloves garlic, minced
1 container (8 oz.) fresh white mushrooms, rough chopped
1 bunch (2 cups) celery
1 (bunch) carrots, diced
1 green pepper, diced
1 red pepper, diced
1 can (14-ounces) organic crushed tomatoes
6 cups (49.5 ounces) chicken broth.
1 1/3 cup (8 ounces) medium or pearl barley, soaked for 6 hours or overnight
Salt & pepper, to taste
In a large soup pot or Dutch oven, sauté onions and garlic over high heat until lightly browned.
Add mushrooms, celery, carrots and peppers and cook for about five minutes to soften.
Stir in crushed tomatoes and cook for another five minutes, stirring occasionally. Add chicken broth and barley. Bring to a boil.
Reduce heat to simmer and cook for about 30 minutes or until barley is done.
Add salt and pepper.
Black Bean Soup
(fr. Donna)
3 TB olive oil
½ cup chopped onion
2 minced garlic cloves
Cook above til tender.
1tsp ground cumin
1 lg stalk chopped celery (3/4 cup)
4 cups chicken or veggie stock
3 (15 oz) black beans – rinsed & drain
Add all to onion / garlic
Heat to boiling, reduce heat, cover & simmer 15 – 20 mins
Stir in juice from 1 lime
1 Tbs tomato paste
To thicken – moosh – (or purée) beans & return to pot.
Cuban Black Bean Soup
Soak 1# beans overnight. Dump water & cover beans with new water and 1 ham hock. While beans cook make soffito.
Dice fine in food processor:
2 onions
4 garlic
2 carrots
Carmelize in olive oil
Add to mixture 1T. cumin and 2T oregano. Drain beans (save water). Add to pot 1 qt. chicken broth soffito mix. Simmer for hour. Cut meat from hock & add back to pot. Top with sour cream & green onion, chopped.
Butternut Squash Soup
1. Melt butter; add minced onion and cook.
2. Cut & chunk 2# squash. Save seeds & fiber.
3. Add fiber & seeds to onions& sauté. Add chick. broth
4. Steam squash w. peel on over broth in pot.
5. Strain broth, scraping squash from peel.
6. Blend all in blender till smooth. Add salt & ¼ cup cream.
Hearty Chicken Soup
This is a recipe Donna found and printed for Mom from the DaVita website. Mom was so diligent in eating healthy, and once she learned of her kidney disease, watching sodium, potassium, phosphorous and protein levels in her foods. Donna was a great ally and source of encouragement for her. As Mom’s eyesight and hearing deteriorated, and medical needs increased, Donna took Mom to doctor’s appointments and anyplace place else she may have needed to go. On Fridays, after Dad died, Donna would spend the day with Mom - reading, shopping, cleaning and yes, cooking. Donna made a week’s worth of meals at a time. She labeled and froze them, so Mom could just select one and “nuke it”. Kinda like homemade TV dinners. Mom was so thankful and appreciative of this.
1 pound boneless, skinless chicken breasts cut in 1” pieces
1 ½ cups onion
1 ½ cups celery, diced
1 tablespoon olive oil
1 cup fresh or frozen carrots, sliced
1 cup fresh or frozen green beans
3 tablespoons all-purpose flour
1 teaspoon dried oregano
2 teaspoons dried basil
¼ teaspoon nutmeg
1 teaspoon thyme
32 oz. 50% reduced – sodium chicken broth
½ cup nondairy creamer or rice milk
2 cups fresh or frozen green peas
Preparation:
1. In a large skillet over medium heat, lightly brown chicken for 5 – 8 minutes. Remove from heat.
2. In a separate skillet, heat olive oil over medium heat and sauté onion and celery for 5 minutes.
3. Add chicken pieces, carrots, green beans, flour oregano, basil, nutmeg and thyme, Mix well and cook for 3 minutes.
4. Transfer ingredients to a 4-quart pan. Add broth and milk substitute; bring to a boil.
Serves 8
Portion size 1 ½ cups
Protein: 17g
385 mg sodium
Potassium: 369mg
Phosphorus: 163mg
Velvety Cornmeal- Spinach Soup
¾ c yellow polenta
3 T flour
3 c. hot chicken broth (add more water as needed)
2 garlic cloves smashed
3 T butter
½ # spinach leaves, rinsed
Whisk together polenta & flour in pan. Then whisk about ½ c of hot broth to make a smooth loose batter. Continue adding rest broth & bring to simmer whisking constantly. Drop garlic cloves & batter into pan & salt slightly. Cook at simmer about 25 min, stirring frequently until polenta has cooked, thickened. Stir in spinach leaves & cook another 10 minutes.
Serve hot, topped with parmesan cheese and dab of olive oil.
Serves 4
Chunky Cheese Soup
2 cups water
2 cups diced peeled potatoes
½ cup diced carrot
½ cup chopped celery
½ cup chopped onion
1 ½ teaspoons salt
¼ teaspoon pepper
1 cup cubed fully cooked ham
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham. In another saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup.
Yield: 6 – 8 servings
Cream of Potato – Bacon Soup
16 cups ham stock
3 pounds boiling potatoes, peeled and cut into ¾ inch cubes (about 6 cups)
¼ teaspoon dried thyme leaves
1/8 tsp. freshly ground black pepper
1 cup light cream or half& half
6 bacon strips, fried crisp, drained on paper towels, and crumbled
In a Dutch oven or large saucepan, combine the ham stock, potatoes, thyme, and pepper. Cover and bring to a boil over high heat. Lower heat and simmer for about 15 minutes, or until the potatoes are very tender. Remove the pan from heat and let cool slightly.
In batches, if necessary, puree about half of the potato-stock mixture in a blender or food processor until completely smooth. Return the puree to the pot. Stir in the cream. Taste the soup and add salt as needed. Reheat the soup over medium heat, stirring. Do not boil. Stir in the crumbled bacon and cook for 2 minutes longer.
Ladle the soup into bowls and sprinkle the individual servings with chopped parsley, if desired.
Serves: 5 – 6
Cream of Broccoli Soup
Frugal Gourmet (AKA “The Fruge”)
2 lb broccoli
2 T butter
½ c yellow onions, chopped
2 T flour
6 c. chicken stock
1 bay leaf
Parsley
1 tsp ground thyme
6 black peppercorns
Pinch of nutmeg
3 egg yolks, whipped with 1 c. milk
Chop broccoli saving some small buds for later. Sauté in butter along with onions& green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with bay leaf, parsley, thyme & peppercorns. Cook for 30 minutes, and purée mixture in the blender. Add nutmeg, strain the soup from the pulp, and return to pan. Add the egg yolk & milk, and pour into hot mixture.
Serves 6 – 8
Split Pea (or Bean) Soup
1 # dried peas
2 qts water
1 ham bone & skin (or 2 large smoked hocks)
½ c chopped celery
½ c chopped carrots
1 c chopped onion
1 bay leaf
½ tsp thyme
2 tbsp parsley
¼ tsp nutmeg
¼ tsp pepper
¼ tsp garlic salt
¼ tsp salt
¼ tsp marjoram
Wash peas. Add water bring to a boil. Simmer 2 minutes. Cover and stand (off heat) for 1 hr. Add ham, veg, spices except parsley. Bring to a boil and simmer 2 ½ hours w/cover on or until peas are soft. Remove meat and dice.
Blend liquid & veg. Add flour (2Tbsp mixed with ½ cup cold water) to thicken. Return to pot. Garnish with parsley & season to taste.
Ham & Bean Soup
½ navy beans, soaked overnight
Ham bone
1 onion, chopped and sautéed in better
¾ c. ¾ c. chopped celery
¼ c. chopped celery leaves
¼ tsp. pepper
½ c. drained tomatoes
½ c. fresh green onion tops
Cook about 3 hrs.
(These are the only instructions given, but the index card was stapled to the Split Pea Soup recipe. I’m assuming Mom followed the Split Pea process.)
Italian Vegetable Soup
Marge 9-24-98
1 lb. Italian sausage
2 cups chopped onions
2 cloves garlic, finely chopped
10 cups water
4 carrots, pared and sliced
(28 oz) can UNDRAINED broken up tomatoes
6 beef bouillon cubes
1 tsp. Italian seasoning
¼ tsp pepper
1 ½ cup coarsely chopped zucchini
1 (15 oz) can garbanzo beans
½ lb. UNCOOKED noodles
In large skillet or dutch oven, brown sausage, onion and garlic, pour off fat. Add water, carrots, tomatoes, bouillon cubes, Italian seasoning and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and noodles. Cover, cook 15 to 20 minutes or until noodles are tender.
Garnish as desired. Refrigerate left-over.
Makes about 2 ½ quarts
Italian Wedding Soup
½ c. olive oil
1 c. chopped onions
1 cup chopped celery
1 cup chopped carrots
¾ lb ground beef
Garlic
Oregano
3 Tbsp grated parmesan cheese
1/3 cup Panko bread crumbs
3 cups fresh spinach
3 quarts chicken broth
1/3 c. Orzo
Salt & pepper
Preparation Instructions:
Sauté the onion, celery and carrots in olive oil over medium low heat until soft. Separately, mix 1 pound ground beef, 3 Tbs. grated parmesan, 1/3 cup Panko bread crumbs, pepper (and salt for the non-kidney disease crowd).
Roll meat into marble sized balls and bake at 375˚ for 10-15 minutes. Add 3 cups fresh spinach, 3 cups of stock and orzo to pan and let the ceremony begin. Add meatballs to the soup
For added flavor, deglaze the baking pan with a little chicken broth and return to soup. Serve!
Pasta e’Fagioli
(Anzio Landing)
½ lb. ground beef
½ cup onion, diced
½ cup carrots, diced
½ cup celery, diced
1 cup fresh Roma tomatoes, diced
32 oz. beef stock or broth (low or no sodium)
1 ½ t. crushed oregano
½ t. black pepper
½ t. Tabasco
1 cup marinara sauce (good bottled sauce will work)
1 T. parsley
½ cup elbow or other small tubular macaroni
1 16 oz can red kidney beans (drained) - Low Sodium
1 16 oz can small white beans (drained)
Parmesan cheese (grated)
Brown ground beef in large saucepan. Stir in onion, carrots and celery and tomatoes, and cook over medium heat for about 10 minutes. Add beef stock, oregano, pepper, Tabasco
Ciao.
Polish Sausage Water
(Soup)
Water from preparing P.S.
2 – 3 Celery stalks, Diced
1 - 28oz Peeled and sliced (S.W) tomatoes
4 – 5 Potatoes
3 – 4 Handsful of barley
Boil til potatoes done
Before serving, blend:
3 to 4 heaping tbsp sour cream in some broth and add to soup.
Portuguese Sausage and Potato Soup
3 cups water
4 ounces smoked garlic sausage (such as Linguica from Bobak’s)
1 ½ lbs russet potatoes, peeled, sliced
4 cups canned chicken broth
1 large kale bunch, stems removed, leaves thinly sliced
2 Tbsp olive oil
Bring 3 cups of water to a boil in heavy large saucepan. Pierce sausage several times and add to water. Poach 15 minutes. Drain sausage, reserving poaching liquid. Return liquid to saucepan. Cut sausage in half lengthwise. Cut crosswise into ¼ inch wide slices. Set aside.
Add Potatoes and broth to poaching liquid. Simmer until potatoes are tender, about 25 minutes. Transfer half of potatoes and liquid to processor and puree. Return puree to saucepan. Add kale and oil and simmer until kale is tender, about 5 minutes. Mix in sausage and heat through. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Ladle into bowls.
Salmon Chowder
1# salmon
5 bacon slices
2 onions
2 celery stalks
1 garlic clove – minced
2 T. flour
2 c. chicken broth
2 c. half & half
¼ tsp salt
Cut fish in bite size pieces. Chop bacon, mince onion & dice celery. Cook bacon until crisp.
Remove from pan. Sauté onion, celery & garlic in drippings 6-8 min. Sprinkle evenly with flour; cook, stirring constantly 1 minute. Gradually add broth; cook over medium heat 4-5 min stirring constantly. Stir in fish, bacon bits, half & half and salt. Cook 8-10 min.
Yield about 7c.
La Madeleine’s Tomato Basil Soup
Donna’s World Famous Tomato Basil Soup – the secret’s out!!
4 cups (8-10) tomatoes – peeled, cored & chopped
Or 4 cups canned crushed tomatoes
4 cups tomato juice or chicken stock
12 -14 fresh basil leaves
1 cup heavy cream
¼ lb butter
Salt & pepper
Simmer tomatoes & juice for 30 minutes
Puree small batches of tomato mixture & basil
Return to low heat & stir in cream & butter
Salt & pepper to taste
Serves 8
Enjoy!
Cream of Tomato and Basil Soup
Olive Garden
2 oz. Butter
1 Diced red onion
2 cups Dry white wine
3 cups canned diced tomatoes
2 cups heavy cream
1 oz chopped fresh basil
Salt to taste
Black pepper to taste
In a heavy 2 quart sauce pan melt butter and sauté red onions until tender, 5 minutes.
Add white wine and reduce by ¾.
Add tomatoes and heavy cream and bring to a simmer and reduce by half.
Puree soup in a food processor
Stir in chopped basil, salt and pepper
Garnish with chopped fresh basil.
Serves 4
Tomato Bread Soup
Italian Sausage Soup
Olive Garden
1 lb Sweet Italian sausage
1 cup white rice
1 cup chopped tomatoes in puree
½ lb chopped frozen spinach
6 cups beef broth
¼ tsp black pepper
Pecorino Romano cheese, for garnish
Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks.
Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
Cook 12 – 15 minutes or until rice is tender.
Stir in the chopped spinach and let simmer for a few minutes.
Ladle soup into bowls and garnish with freshly grated Pecorino Romano cheese.
Serves: 4
Portuguese Sausage and Potato Soup
3 cups of water
4 ounces smoked garlic sausage (such as linguica)
1 ½ pounds russet potatoes, peeled, sliced
4 cups chicken broth
1 large kale bunch, stems removed, leaves thinly sliced
2 tablespoons olive oil
Bring 3 cups water to a boil in a heavy large saucepan. Pierce sausage several times and add to water. Poach 15 minutes. Drain sausage, reserving poaching liquid. Return liquid to saucepan. Cut sausage in half lengthwise. Cut crosswise into ¼-inch wide slices. Set aside.
Add potatoes and broth to poaching liquid. Simmer until potatoes are tender, about 25 minutes. Transfer ½ of the potatoes and liquid to processor and puree. Return puree mixture to saucepan. Add kale and oil and simmer until kale is tender, about 5 minutes. Mix in sausage and heat through. Ladle into bowls.
Makes 6 servings
1 meaty leftover turkey carcass
6 cups water
6 cups chicken broth
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1- inch slices
1 tablespoon poultry seasoning
1 bay leaf
½ teaspoon salt
½ teaspoon pepper
1 medium onion, chopped
2 ribs of celery, chopped
2 medium carrots, sliced
2 cups biscuit / baking mix
2/3 cup milk
In a stock pot or Dutch oven, combine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones, skin and cartilage. Strain broth, discarding vegetables and bay leaf. Return broth to soup pot; add onion, celery, carrots and beans.
Bring to a boil. Reduce heat and simmer for10 minutes or until vegetables are tender. Add corn peas and reserved turkey.. Bring to a boil; reduce heat. Combine biscuit mix and milk. Drop by teaspoons full onto simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering).
Yield: 16 servings
Vegetable Barley Soup
(from Bon Appetit)
2 ¾ lb piece of flat-cut brisket cut into 1-inch cubes
8 cups beef broth
3 8-ounce cans tomato sauce
4 celery stalks, cut into ½ inch pieces
3 carrots peeled and chopped
1 large onion chopped
1/3 cup pearl barley, rinsed
6 large cloves garlic, minced
3 bay leaves
1 1-ounce package dried stemmed shitake mushrooms, broken into ½ inch pieces
3 16-oz. cans of undrained kidney beans.
Brown the beef in a large heavy pot until dark brown crust forms on beef. Combine all remaining ingredients in the pot, except beans and bring to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally. Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper as desired. Ladle into bowls and serve.
6-8 main course servings.
Zucchini Vichyssoise
(no potatoes)
3 Tbsp. vegetable oil
1 large onion
2 lbs. zucchini, sliced about ¼ inch thick
3 cups chicken broth
2 Tbsp. chopped fresh basil or 1½ tsp. dry basil
¼ tsp ground nutmeg
¼ tsp ground white pepper
1 cup milk or half and half
In a 3-4 quart pan, combine oil and onion. Stir over medium heat until onion is limp. Add zucchini, broth, chopped basil, nutmeg, and pepper. Bring to a boil then simmer covered for 10 minutes or until zucchini is tender.
Puree soup in a blender, half at a time, until smooth. Return soup to pan and add milk. To serve warm, stir soup over medium heat just until heated through. To serve cold, cool, cover and chill at least two hours or up to one day.
Makes 6 – 10 servings
Easy All-purpose Meat Broth
6 lbs. of meaty bones
2 large onions
2-3 carrots cut up
Any or all of the following optional ingredients:
Several turnips or celery stocks with leaves
Handful of parsley
6-8- whole black peppers
2-3 whole allspice
1 or 2 bay leaves
In at least an 8 quart stockpot, cover bones with water. Add onion, carrots and optional ingredients of choice. Bring to a boil. Reduce heat and simmer covered for 2 ½ - 3 hours. Save edible pieces of meat to add to the soup. Discard skin, bones and soft vegetables. Chill broth and lift off solidified fat. Keep in refrigerator up to 4 or 5 days, or freeze for longer storage.
Makes 1 ½ to 2 quarts
Seasoning Blends
Italian Seasoning
8-10 Bay leaves
3T each oregano, parsley, thyme and sage
3Tblk. Pepper
Mexican
Red Chili Beef
2 pounds beef stew meat, cut in small cubes
Pepper to taste
Garlic powder to taste
3 cups water
Salt to taste
4 tablespoons bacon grease or lard
2 tablespoons flour
1 can (28-ounce) Las Palmas
2 cloves of garlic, finely chopped
1 cup homemade beef broth
Salt to taste
Simmer beef, pepper and garlic powder in water until meat is tender, then add salt to taste. Drain meat, reserving broth. Heat bacon grease or lard in large skillet; add flour to make a roux. Gradually, add red chili sauce and stir well. Add chopped garlic and reserved broth; let simmer 15 minutes, Add drained meat; simmer 30 minutes more.
Mom’s (wet) Burritos
Mom got the recipe from Pola Valverde. Pola said it was too much work to do all the preparation, when you can just buy the roast beef and salsa, and mix them together.
1 can Dinty Moore Roast Beef With Gravy
1 (8oz) can Herdez or Mountain Pass
Garlic and Onion powder to taste
Large flour tortillas (the thinner the better)
Heat the roast beef and shred with a fork. Add salsa and spices. Allow to simmer for 15 – 20 minutes, stirring occasionally
Heat tortillas by turning a large burner of the stove on high, and laying a tortilla directly on the burner. When tortilla begin to blister and/or smoke, move tortilla so the whole tortilla gets heated (and lightly charred). Flip tortilla and repeat. Remove tortilla to a plate and scoop a couple tablespoons of meat mixture into a line in the center of the tortilla. Fold the edge nearest you over the meat; then fold the sides over the meat. With the piece of the tortilla folded away from you, pull the contents toward you, then roll burrito forward, way from you.
These are wet, drippy burros, so have plenty of napkins on hand.
Chalupa
(Mom 9-2007)
3 lbs. pork butt roast
2 cloves crushed garlic
1 Tbsp. cumin
1 sm. Can green chilis
1 lb. dry pinto beans
2 Tbsp. chili powder
1 tsp. oregano
1Tbsp. salt
Add all ingredients to pot and simmer covered for 6 hours, adding water as necessary. Remove meat and simmer 1 additional hour to thicken.
In a soup bowl, layer crushed tortilla chips, cheddar cheese, chopped onion, diced tomatoes, hot sauce and top with chalupa “stew”.
Beverages
Carlos Rossi Piasano
10 oz. Water
8 oz. Wine
Balloon Wine #1
Now when we say our parents “shined”, we have the proof, through the following recipes. Mom and Dad’s vodka of choice was their Rocky Point special. They bought bottles of 192 proof Alcohol on the Rocky Point / Cholla Bay
Balloon Wine #2
Combine 1 lg can (12oz.) frozen grape juice with 4 ½ cups sugar & one packet of yeast. Put into a very clean 1 gallon jug & fill to the shoulder of the bottle. Mix it thoroughly, then tie a heavy balloon over the mouth of the jug. Let it stand at room temperature for 21 days. Balloon will erect & then expand. If it deflates before 21 days your wine is ready. If balloon blows off, just tie on another. At the end of 21 days, brew is ready, whether balloon goes up or not.
Carlos Rossi Piasano
10 oz. Water
8 oz. Wine
Ammoretto
1 vodka
1 rum
1 gin
1 triple sec
Fill to ½”) of the top of your glass) with sweet & sour. Top with a splash of Coke.
Kahlua
In a large saucepan slowly boil together 4 c. water and 4 c. sugar for 45 – 60 minutes to yield a simple syrup.
Add a 2 oz. jar expresso coffee. Stir well so there are no lumps. Cool. Add 2c. cheap vodka.
Break 1 vanilla bean in 3 pieces. In three bottles put a piece of vanilla bean. Add equal amount of “liquid”. Season two weeks “under the sink”.
Yield 10 cups.
Mom’s Favorite Kaluah
(as titled in AZ Republic 1987 article)
½ ounces freeze-dried coffee crystals
1 pint boiling water
6 cups sugar
1 quart plus 1 ¼ cups water
1 quart 190-proof alcohol
2Tbsp. vanilla
Pour boiling water over coffee; cover and cool. Boil sugar and water 7 minutes; cool add alcohol and vanilla. Mix into coffee. Cool and bottle.
Makes 1 gallon
Irish Cream
(from the same AZ Republic 1987 article)
1 can (14 ounces) sweetened condensed milk
¼ teaspoon coconut extract
1 tbsp. chocolate syrup
1 cup Irish whiskey
1 ¼ cups heavy sweet cream
Blend all ingredients in a blender or food processor.
Makes 1 quart.
Irish Cream
1 ¾ c. Booze (Any Thing you got)
1 can Eagle Brand Milk
1 c. Light Cream (half & half)
4 eggs
2 Tbsp. Chocolate Syrup
2 Tbsp. Instant Coffee
1 tsp. Vanilla
½ tsp. Almond Extract
“Combine in blender and store in refrig. Up till 1 month, if it will last that long. HAVE FUN AND GOOD DRINKING TO ALL.”
Sorpresa de Durazno
(Peach Margarita)
1 serving
1 peach half (fresh or frozen)
1 oz. tequila
½ oz. triple sec
½ oz. fresh lime juice
Place all ingredients in blender with ice and whirl until smooth. Strain into glass.
Garnish with peach slice or lemon wedge.
Fruit Slush
Heat together until well dissolved, 1 cup sugar and 1 cup water.
Add
2 bags frozen strawberries
2 cut up bananas
1 can crushed pineapple
24 oz. apricot nectar
Mix together & freeze
Hot Choc Mix
1 8qt box powdered milk
1 2lb. Box Quick or Hershey (chocolate milk mix)
1 lg cream or coffee mate
Ginger Zinger
8 c. water
¼ c. lemon juice
7 T. vinegar (cider)
1 tsp. ginger
1 c. sugar
Casseroles, Quiches and One Dish Meals
Frugal Gourmet Crustless Quiche
1/ c butter
10 eggs
¼ c. flour
1 tsp baking powder
¼ tsp salt
1 lb cottage cheese
1 lb jack cheese, shredded
Melt the butter. Whip the eggs until fluffy, and add flour, baking powder, salt, cottage cheese, melted butter and half of the jack cheese .*
Place mixture in greased 9x13 baking dish. Top with remaining cheese. Bake at 400˚ for 15 minutes. Reduce heat to 350˚ & bake for 35 min. Cool.
*At this point ad any special ingredients you like, i.e., veggies, olives, meats, Jelly Bellies, etc.
Cheese Enchiladas
6 medium corn tortillas
1 ½ lb grated cheddar or Monterey
¾ large onion, finely chopped
3-4 tbsp cooking oil
1 10oz can enchilada sauce
Heat oil in a skillet. Dip each tortilla in heated oil for a few seconds. Remove and drain excess oil. Dip one side of each tortilla in heated enchilada sauce. Fill each tortilla with grated cheese and diced onions and roll to desired size. Place rolled tortillas in baking dish. Top with generous portions of enchilada sauce and grated cheddar, Monterey
1# beef grnd.
1 pkg. taco spices
2 c. chic. Broth
½ c flour
7 oz grn chilies dices
11 oz taco chips
2 c. cheddar cheese
½ c grn onions
Brown neat & stir until crumbly. Add taco seasoning, blend well. In a small bowl combine broth & flour. Add to meat, bring to a boil until slightly thickened. Stir in sour cream, chilies blend well. Place ½ of chips in 13x9 dish. Top with ½ beef, ½ sauce, ½ cheese, ½ green onions. Layer again. Bake uncovered 375 for 20 minutes. Let stand 5 min before cutting.
Hoppin’ John
1lb dried black-eyed peas
2 large ham hocks
1 tbsp. bacon drippings
4 cups water
1 large onion, cut into wedges
1 tsp salt
1 tsp pepper
½ - 1 tsp crushed red pepper
½ tsp dried thyme
2 bay leaves
1 tsp minced garlic
1 chicken bouillon cube
Hot cooked white rice
Bring peas and water to a boil in a Dutch oven; remove from heat and let stand for 1 hour. Remove skin from ham hocks. Chop meat from ham hocks, reserving bones. Sauté meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned. Combine peas, meat bones, 4 cups of water and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 ½ hours or until peas are tender. Remove and discard bones. Serve over rice.
Makes 8 to 10 servings
John Wayne’s Cheese Casserole
“Good”
2 cans (4 oz each) diced green chiles
1lb. grated Monterey Jack cheese
1lb. grated Cheddar cheese
4 eggs, separated
2/3 cup canned evaporated milk
1 tbsp. flour
½ tsp salt 1/8 tsp pepper
2 medium tomatoes, sliced
Green chiles (optional garnish
Preheat oven to 325 degrees. In a large bowl, combine green chiles and cheeses. Turn into well-buttered shallow 12” x 9” 2 quart casserole dish. Beat egg whites just until stiff peaks form. Combine yolks, milk, salt and pepper, mixing until well blended. Using a rubber spatula, gently fold beaten whites into yolk mixture. Pour egg mixture over cheese mixture in casserole, using a fork to “ooze” it through the cheese. Bake 30 minutes longer, or until knife inserted in center comes out clean. Garnish with chopped green chiles, if desired.
Serve with chips, salsa and refried beans.
Makes 6 servings
Breads
Challah
Aime Avniel, Scottsdale - Az. Republic Sept. 17, 2004
(Yield: 3 loaves)
“Kneading bread is good for my arthritis”, Mr. Avniel says. “A lot of people think you’re mixing ingredients when you knead, but what you’re really doing is adding air.”
¼ cup lukewarm water and1/2 teaspoon sugar
2 ½ packages dry yeast
6 ½ cups of bread flour
3 tablespoons granular kosher salt
1 tablespoon sugar
6 tablespoons oil
5 eggs (keep one yolk for brushing the finished braided Challah)
1 ¼ cups warm water
Proof the yeast in ½ cup of warm water and ½ teaspoon of sugar. It will take about 5 minutes to get a beerlike head on it. Put the flour in a big bowl, make a cavity in the center and add the 1 tablespoon sugar and salt. Mix. Add oil, 1 ¼ cups warm water and eggs, along with the yeast. Combine well and turn onto floured surface, kneading for 10 minutes. Add flour as needed. Form into a big ball and place in large greased bowl.
Cover and place in a warm place for 1 – 2 hours, until it rises considerably. Punch down dough and let it rise again for 1 hour or so. Remove from the bowl and place it on a work area dusted with flour.
Cut into three equal parts. Cut each of these into three equal parts, elongate each piece like a rope and knit into a Challah. Let rise for 1 hour, brushed with an egg yolk.
Oil three baking sheets and bake in 350˚ oven for 20 to 25 minutes or until nicely browned.
Yield: 3 loaves
Big-Batch Cinnamon Rolls
(Makes 40 large rolls, scale recipe as desired)
These are not as light and fluffy as store bought, but as I type this I remember the love that went into these as Mom made these for her family.
5 Tbsp dry yeast
2Tbsp plus 1 ½ cups sugar, divided
1 cup warm water
15 cups flour
4 tsp salt
8 eggs, beaten
1 ½ cups melted butter
1 quart lukewarm milk, scalded and cooled
4 tsp cinnamon
Raisins and chopped nuts (optional)
Confectioner’s sugar icing (recipe follows)
Dissolve yeast with 2 tbsp sugar in warm water. Set aside. In a large mixing bowl, sift together flour, salt, and 1 cup of sugar. Add eggs, 1 ¼ cups of melted butter and milk. Add yeast. Mix well; cover, place in warm spot and let rise until doubled in bulk. Roll ½” thick; spread with remaining ¼ cup melted butter. Combine cinnamon and ½ cup sugar and sprinkle over top. Add raisins and nuts if desired. Roll up and cut into 1 inch slices. Place on oiled cookie sheets spaced well apart for room for rising.
Bake at 375 to 400 for about 15 minutes. Ice with Confectioner’s Sugar Icing while still hot.
Confectioner’s Sugar Icing:
3 cups confectioner’s (powdered) sugar
6-8-Tbsp water
Sift sugar into large bowl. Add water and beat until smooth and until mixture leaves a thick “trail” from the spoon. (if too thick add more water, if too thin, add more sugar.) Use immediately.
Sweet Bread
3 pkg. yeast
1 ½ c lukewarm milk
½# margarine
1 c sugar
1 tsp salt
4 eggs (1 whole, 3 yolks)
Grated lemon peel from 2 lemons
½ box of white raisins
1. Mix yeast, 1 tsp sugar & a little lukewarm water in a large mixing bowl. Set aside, covered to proof.
2. Warm milk, margarine, sugar & salt to lukewarm.
3. Add beaten eggs& grated peel to yeast mixture. Stir in raisins. If milk is about 110˚-120˚ (feels pretty warm on your wrist), add milk mixture to yeast mixture.
4. Add flour a cup at a time & beat with a wooden spoon like thick pancake batter. This should be about 5 C. of flour. When thick enough to start kneading, turn out on floured counter. Continue adding flour & kneading (about 10 min) until a soft but not sticky dough. Lace in a greased bowl to rise. Grease top of dough & cover. Rise until double in size. Punch down & shape into 4 loaves. Place in greased pans & cover & let rise. Brush tops with egg white. Bake at 350˚ 40 min or less until they sound hollow when tapped with your fingers.
Easter Bread
From “Zajednicar”, the Croatian Fraternal Union (croatianfraternalunion.org) Newsletter Dad used to receive. He had been a member for over 50 years.
2 pkgs. dry yeast
½ c. warm water
1 c. evaporated milk, diluted with
½ c. water
1 ½ tsp. salt
½ c. sugar
2 c. sifted flour
3 Tbsp. soft butter
2 eggs beaten
1 c. white raisins
4 c. flour (approximately)
Add yeast to water and let stand until soft. Scald milk and water mixture, add butter and cool. Add salt, sugar, yeast and 2 cups flour. Beat thoroughly. Add the eggs, raisins, and about 4 more cups of flour. It will be a stiff dough.
Turn out onto a lightly floured board and knead until smooth and elastic. Grease bowl and place the dough in the bowl, turning until the dough is completely coated with grease.
Let rise until double in bulk. Punch down dough and shape into three 1-pound loaves.
You can bake the loaves in 1-pound coffee cans, which have been generously greased. Let rise again until double and bake at 375˚ for 40 minutes or until done. Make the hollow tap test. Give the top of the dough an egg wash (egg beaten with 2 tablespoons milk) before baking. If the bread is baked in Pyrex dishes, bake at 350˚ for 45 minutes or until done.
English Muffins
Mom used to make these in the early 1970’s, but instead of baking them, I remember her cooking them on the stove in a cast iron skillet. Mom rolled the dough out, and used a floured drinking glass as her cutter. The Better Homes& Gardens cookbook says to “bake on top of range on medium-hot, lightly greased griddle about 30 minutes, turning often”.
¼ cup lukewarm water and ½ teaspoon sugar
1 small potato, cooked, peeled, mashed
Set aside
1 yeast
Pinch sugar – dissolve in ¼ cup hot water.
Let set 10 min.
1 C warm water – stir into yeast mix.
Add potato & stir well.
2 ¼ c. flour – add to mixture.
Knead on floured board. Let rise til double. Roll ½ thick, cut into 10 muffins. Divide into 10 balls. Press each. Cut to form 4” round. Place on cornmealed pan & let rise til double. (Rise better if fitted into baking pan rather that cookie sheet).
Bake at 425˚ 12 – 15 min.
English Muffins
(Ma & Pa Micetic)
5-¾ -6 cups All-Purpose flour
1 package yeast
2 cups whole milk
¼ cup shortening
2 tablespoons sugar
2 teaspoons salt
Mix 2 ½ cups flour and the yeast. Heat milk, shortening, sugar, and salt just until warm. Add dry ingredients, and mix on low until ingredients are moistened. Beat on high for three minutes. Knead in enough flour to make dough moderately stiff. Knead for eight to ten minutes, or until moderately smooth.
Shape dough into a ball, and place in greased bowl, turning dough ball once, to ensure a light coating of oil on exposed surfaces. Cover and allow to rise about 1-¼ hours to double its original size. Punch dough down, and allow to rest ten minutes.
Roll out dough to 3/8-inch thickness on floured breadboard. Cut with floured cup into muffins. On stove set to medium high heat, bake on lightly greased griddle, for thirty minutes, turning often.
Makes 24 muffins
Easy Italian Herb Focaccia
Prep time: 10 minutes – Rise time: 45 minutes – Bake time: 30 to 35 minutes
(Serves: 8)
3 ¼ cups All-Purpose flour
1 envelope rapid rise yeast
1 tablespoon sugar
1 teaspoon salt
1/ c extra virgin olive oil, divided
1 -2/3 cups very warm water (120˚F to 130˚F)
2 tablespoons shredded Parmesan cheese
1 tablespoon Italian herb seasoning
(Mom says to add rosemary to dough.)
MIX flour, undissolved yeast, sugar and salt in a large bowl. Add 2 tablespoons of olive oil and water, stirring until well mixed. Spread dough into greased 13 x 9-inch pan, Cover.
LET RISE until doubled, about 30 minutes.
POKE multiple holes in the dough using the handle of a wooden spoon. Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian herb blend (and rosemary if desired). Cover.
LET RISE an additional 15 minutes while oven preheats to 375˚F.
BAKE 30 to 35 minutes until lightly browned. Cool; slightly and cut into slices; serve warm. If desired, serve with additional olive oil for dipping.
Yeast Dough
“From the kitchen of Grandma Prentiss”
3 c. hot water
1 c. cold milk in large bowl
Add 1 T. salt, ½ c. gran. sugar
Sprinkle on top 1 pkg. yeast. Add flour until like pancake batter; beat 1 minute.
Add 4 T. oil and mix in more flour until dough does not stick to hands. Place dough in greased bowl, cover& let rise until double.
Knead until smooth and either form dough into doughnuts, coffeecakes, or long-johns.
Irish Soda Bread
(Ma & Pa Micetic)
2 cups white flour ½ stick butter or oleo
1-cup whole wheat flour 1 cup raisins
½ cup sugar 2 teaspoons caraway seeds
2 teaspoons baking soda 1 ½ cups buttermilk
1-teaspoon salt
Pre-heat oven to 350º and butter a 1-½ quart baking dish (pie pan, casserole, etc.). In a large bowl, whisk together flours, sugar, baking soda, and salt. Add butter and toss to coat with flour. With fingertips, rub the butter mixture until mixture resembles coarse cornmeal. Add raisins and caraway and toss until coated. Add buttermilk and stir until dough is moistened evenly. (Do not overwork dough.)
On a floured surface, knead dough one minute, sprinkling lightly with additional flour to prevent sticking. Shape dough into a ball, and place in greased baking dish. With a sharp knife, cut a shallow X in the top the dough, and brush loaf with milk.
Bake bread in middle of oven 55 to 60 minutes until golden brown. Turn bread out on rack to cool.
White Bread
“(good)”
5 ½ - 6 c flour
3 T. sugar
2 tsp salt
1 yeast
1 ½ c water
½ c. milk
3 T. margarine
Mix in large bowl 2 c. flour, sugar, salt & yeast.
Combine: water, milk, & oleo in saucepan. Heat to warm - 120˚. Add to dry ingredients & beat 2 minutes. Add ¾ cup flour to make thick batter. Beat high speed 2 min. Stir in more flour to make a soft dough. Turn out & knead til smooth. Let rise in bowl til double. Punch down, turn out, cover, let rest 15 min. Divide & shape in two loaves. Place in pans. Let rise again. Bake 400˚ about 25 – 30 min.
Rich White Batter Bread
1 pkg. active dry yeast
½ c warm water
1/8 tsp ginger
3 T sugar
1 can evaporated milk
1 tsp salt
2 Tbsp salad oil
4 – 4 ½ c unsifted flour
Butter or margarine
Dissolve yeast in water in large mixing bowl; blend in ginger and 1 Tbsp of sugar. Let stand in warm place until mixture is bubbly, about 15 minutes. Stir in remaining 2 Tbsp. sugar and milk, salt & salad oil. With mixer on low speed, beat in flour with a heavy spoon; add flour until dough is very heavy and stiff, but too sticky to knead.
Place dough in a well greased 2 lb. coffee can or divide into 2, 1 lb. coffee cans. Cover with well greased plastic can lids. Freeze if you wish.
Let stand in warm place until the lid pops off, 45 -60 minutes. Discard lid and bake in 350˚ oven for 45 min. for 1 lb. can, and 60 minutes for 2 lb. can. Crust will be very brown. Brush with butter. Let cool 5 min. Loosen crust around edge can with a thin knife. Slide bread out of can and continue cooling.
French Bread Braids
Fluffy Dumplings
1 c sifted flour
2 t. B. Powder
½ t. salt
½ c. milk
2 T salad oil
Sift dry ingredients; combine milk & oil. Add to dry, stir till moist. Drop from T. atop bubbling stew; cover, bring to a boil, then simmer 12 – 15 min. till done.
Makes 5 servings
Banana Nut Bread
1/3 c. shortening
2 eggs
1 tsp. baking powder
½ c chopped walnuts
½ c sugar
1 ¾ c sifted flour
½ tsp. baking soda
1 cup mashed bananas
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternating with banana, blending well after each addition. Stir in nuts. Pour into greased 9”x5”x3” bread pan. Bake at 350 degrees 45 to 50 minutes or until done. Remove from pan and cool on rack.
Banana Bread (#1)
2-3 ripe bananas
2 eggs
1 c. sugar
½ c. margarine
2 c. flour
½ t. baking soda
· Blend sugar & margarine together
· Beat eggs & add
· Mash bananas and add
· Mix it all very well
· Add flour salt& soda
· Add ½ cup chopped nuts (optional)
· Bake – at 350˚ for 12 – 15 min.
Banana Bread (#2)
1 cup sugar
2 eggs
½ tsp. salt
1 tsp. baking soda
4 Tbsp. milk
2 cups flour
½ cup margarine
1 cup mushed bananas
Mix ingredients and pour into greased and floured bread pan. Bake in preheated oven at 300˚ to 325˚ for 1 ½ hours.
Rum Raisin Loaf
1 cup skim or nonfat milk
2 Tbsp. + 2 tsp. margarine, melted
2 Tbsp. dark rum
1 egg
1 cup golden raisins
1 ½ cups all-purpose flour, divided
½ cup granulated sugar
1 ½ teaspoons double-acting baking powder
In a medium mixing bowl, combine milk, margarine and rum. Add egg and beat until combined; stir in raisins. Preheat oven to 350˚. Spray 8x4x3” loaf pan with cooking spray and sprinkle 1 tablespoon of flour over the bottom and sides of pan. In a separate bowl, combine remaining flour, sugar and baking powder. Add milk mixture and stir to combine. Pour mixture into prepared pan and bake for 45 minutes (until golden brown and a cake tester inserted in the middle comes out dry). Let cool for 5 minutes; remove from pan and set on wire rack to cool. Cut into 8 equal slices.
Peasant Bread
(Mom wrote “good” on this recipe from April / May 1994 Cook’s Magazine)
1 pkg (1/4 oz.) active dry yeast
2 cups warm water (110˚ to 115˚), divided
4 cups all-purpose flour
2 tsp salt
1 Tbsp sugar
1Tbsp butter or margarine, melted
1 Tbsp poppy seeds
Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Divide in half. Place each half in a greased 1-quart round casserole or oven proof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes. Bake at 350˚ for 45 minutes. Remove from pans; serve warm if desired.
Yield: 2 loaves
Paczki - Ponchki
(Dad’s handwritten recipe on the back of a Second Harvest Food Banks notepad page)
1 ½ c milk
2 yeast
1 t salt
½ c sugar
3 eggs
1 t vanilla
½ t mace (ground, not aerosol)
½ c butter
4 ½ c flour
Scald milk & cool to luke warm. Break yeast into milk. Beat sugar and butter until fluffy. Add eggs, salt and flavoring. Add flour & milk, gradually beating well. Let rise until 2X. Punch down, knead & let rise again. Place dough on lightly floured board& stretch dough to ¼ - ½ inch. Put blobs of filling, fold over, cut and shape into ball, and let rise. Fry in deep hot fat, turning once. Drain. Sprinkle with powdered sugar with vanilla (?) or a granulated sugar and cinnamon mix.
Donuts or Twists
(Mom’s very faded handwritten recipe)
3 cups warm water & 1 cup milk in large bowl
Add
½ tbsp salt
½ cup gran sugar
Sprinkle on top 1 dry yeast package. Add flour until like pancake batter. Beat 1 minute. Add 4 tbsp oil, then add enough flour to make a soft dough that does not stick to the hands. Coat a large glass bowl with oil. Place dough in the bowl, and turn once to coat. Cover with wax paper and towel until double in bulk.
Place on floured board, knead (unreadable word – too light / faded) and pinch off pieces the size of a golf ball. Roll on board with both hands to form a rope about 5 inches long. Tie over once. Place them all on the table. Fry in deep fat until golden.
Drain. Toss in sugar & cinnamon in a bowl 2 or 3 at a time.
Sugar ‘N Spice Bunnies
Makes 10 Bunnies
(Mom and Dad liked making these at Easter)
5 ½ - 6 cups flour
1/3 cup sugar
2 pkgs Active dry or RapidRise yeast
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground allspice
¼ tsp ground nutmeg
1 cup milk
½ cup water
1/3 cup butter or margarine
2 eggs, at room temperature
1 8 ounce package raisins or chopped dates
Confectioners’ sugar frosting optional
Combine 2 ½ cups flour, sugar, undissolved yeast, spices and salt. Heat milk, butter and water until very warm (120˚ to 130˚). Gradually add to dry ingredients; beat 2 minutes at medium speed of an electric mixer. Add eggs and ½ cup of flour; beat 2 minutes at high speed. With a spoon, stir in enough additional flour to make a soft dough. Knead on floured surface until smooth, about eight minutes. Place in greased bowl, turning to grease top. Let rise in warm place until doubled in size, about 30 – 45 minutes. (With RapidRise, let rest on floured surface 10 minutes. Proceed with recipe.)
Turn dough out onto floured surface. Set aside 20 raisins for eyes. Knead in remaining raisins. Divide dough into 10 pieces. Roll each into a 24” rope. Slice rope into pieces and form into a bunny: 13” piece (coil for body); 6” piece (coil for the head); two 2” pieces (ears); and a 1” piece (roll for tail). Place bunnies 2” apart, on greased baking sheets. Cover; let rise in a warm place until double in size, about 30-45 minutes.
Bake at 375˚ for 15 – 20 minutes or until done. Remove from pans; cool on racks. If desired, brush with Confectioners’ sugar frosting while warm. Add raisins for eyes.
Pumpkin Waffles with Apple Syrup
Makes 12 – 4” waffles
(recipe from “Sue & Pillsbury”)
2 cups flour
1 TBL sugar
2 tsp baking powder
½ tsp salt
¼ tsp ginger
¼ tsp nutmeg
¼ tsp cinnamon
Blend the above ingredients and set aside.
2 c milk
¾ c canned pumpkin
½ c oil (vegetable or canola)
3 eggs
Beat together, then add to dry mixture and stir until blended. Bake in heated iron.
Desserts & Sweet Endings
Chocolate Brownies
Preheat oven to 350˚
½ cup butter
2 squares unsweetened chocolate
1 cup granulated sugar
2 eggs
¾ cup sifted all-purpose flour combined with ¼ teaspoon baking powder3
1/8 teaspoon salt
½ cup (or more) broken pecans or walnuts
1 ½ teaspoons vanilla
1 tablespoon corn syrup (optional)
Over very low heat, melt butter and chocolate, stirring to prevent scorching. Let cool. In a medium size bowl, eggs with egg beater a few seconds (not too long). Add sugar a little at a time, and beat with a spoon until well blended. Add cool chocolate preparation, and mix well. Last, add salt, broken nutmeats, vanilla and corn syrup. (Corn syrup may be omitted, but it gives brownies a nice chewy consistency.) Beat preparation only until well blended, and pour into 9 x 9 inch square pan that has been greased with 2 teaspoons unsalted shortening and coated with flour. Bake for about 30-35 minutes. When done, remove oven and let stand in pan for about 5 minutes; then carefully turn it out into a cake cooler.
Brownies
½ c butter – melted
1 c white sugar
2 eggs
1 tsp vanilla
1/3 c cocoa powder
½ c flour
¼ tsp salt
¼ tsp baking powder
Into butter –
Stir sugar & eggs & vanilla
Beat in cocoa, flour, salt& baking powder
Spread in greased 8” pan& bake for 25 – 30 min at 350˚.
Frost while warm
3 TBS butter, softened
3 TBS cocoa
1 TBS honey
1tsp vanilla
1 cup powdered sugar
Chiffon Cheesecake
½ c. butter
1 c. graham cracker crumbs
¼ c. sugar
2 (8oz) cream cheese, softened
1 can Eagle Brand (sweetened condensed) milk
3 eggs
¼ c. Realemon (lemon) juice
¼ tsp salt
Fruit topping, optional
Preheat oven to 325. In a small saucepan, melt butter; stir in crumbs & sugar. Pat crumbs firmly on the bottom of buttered 9”x9” baking pan. Bake 7 min; cool. Reduce oven heat to 300. In a large bowl, beat cream cheese until light & fluffy. Add Eagle Brand & egg yolks; beat until smooth.
Stir in lemon juice; set aside. In small bowl, beat egg whites with salt to soft peaks. Fold into prepared pan. Bake 50 min. or until cake springs back when lightly touched about 1 inch from center. Cool slightly; chill. If desired, top with your favorite fruit topping.
Mom’s Jell-O Cheesecake
This Mom’s famous, light & airy cheesecake.
When Lisa and I first started dating, Lisa invited me to her parents’ home for a dinner of her mother’s homemade chicken soup and cheesecake. The soup was “Soup Starter Chicken Noodle Soup, which Lisa had grown up knowing as “homemade”. To my surprise, after dinner, her mother served dessert, and it was the same cheesecake our mother had fixed (made) for us all these years. This was the only time, up until then, or since, that I have met anyone else who fixes (prepares) cheesecake this way. We knew we were meant for each other.
Cabbage rolls for dinner that night?
This recipe is followed by one from Milnot.com. Follow the “Miracle Cheese Cake” variation if you use the Milnot recipe.
1 (small) pkg. lemon Jell-O
1 c. hot water
Dissolve Jell-O in hot water. Refrigerate until it reaches the consistency of egg whites.
1 c. very cold Milnot (evaporated milk) – whip until stiff
Add& beat
1 T. lemon juice
1 c. gran sugar
Add milk, mix
Whip 1 – 8oz. pkg cream cheese
Add to above mixture. Pour into oblong pan lined with graham cracker crust. Save a little crumbs to sprinkle over the top of cake. Chill 3 hours.
Crust ingredients:
1 ½ pkg graham crackers
½ c. melted butter
cinnamon
Cream Cheese Pie
(Cherry-O Cheesecake)
9 inch crumb crust
8 oz. package Borden’s cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 lb. 6 oz. can cherry pie filling or cherry glaze
Let cream cheese stand at room temperature until softened; beat until fluffy. Gradually add milk while stirring; stir until thoroughly mixed. Add vanilla extract; stir until well mixed. Add lemon juice and vanilla extract; stir until well mixed. Turn into prepared crust. Chill 2 – 3 hours in the refrigerator before garnishing the top of pie with Glaze or Filling.
Cherry Glaze
1 cup (½ of a 1lb. can), drained red tart pitted cherrys juice
2 Tbls. sugar
2 teas. cornstarch
½ cup cherries
(No prep instructions were written.)
Pumpkin Pie Cheesecake
6 T butter
2 c crushed cookie crumbs (ginger)
2 – 8 oz. cream cheese, softened
1 c each canned pumpkin & brown sugar
¼ c flour
1 ½ tsp cinnamon, ginger & allspice
1/ tsp nutmeg & salt
¾ c. milk
4 eggs beaten
In a bowl, stir together pumpkin & crushed cookies. Using a spatula press butter mixture over bottom& half way up the sides ungreased 9 or 10” pan. Bake in 350˚ oven for 10 – 12 min. Let cool.
In a large bowl, beat cream cheese until smooth. Add pumpkin & sugar, beat in flour, vanilla, cinnamon, ginger, allspice, nutmeg & salt. Add milk & eggs, beating until blended.
Pour mixture into cooked crust. Bake in 350˚ oven for 1 ¼ - 1 ½ hrs or until knife inserted comes out clean. Turn off oven. Set oven door slightly ajar & leave cheesecake in oven for an hour, then place on rack & let cool for at least 2 hours.
Cowboy Cobbler
½ c. butter
1 egg
1 tsp vanilla
1 c sugar
1 c flour
1 tbsp baking powder
2 tsp salt
4 c fresh sliced peaches
Melt butter in the 9 x 13” baking pan.
In a bowl stir all ingredients except peaches.
Pour evenly over melted butter, do not mix or try to spread. Arrange fruit evenly over batter. Do not mix. Bake at 350 for 45 min. Top with cream or ice cream.
Fresh Strawberry Pie
“Excellent” per dad
3 ½ c – fresh strawberries
¾ c – sugar
1 – c water
2 – Tbsp Strawberry Jello
1/4 tsp salt
2 Tbsp - corn starch
1 – pie shell
Whipped cream opt. (Topping)
Line baked pie shell with strawberries. Combine sugar, salt, corn starch, water and Jello. Cook over low heat until thick and clear, about 15 minutes. Pour gelatin over berries in shell and chill until set. (Optional) Spread topping over and serve.
Note: You may also use fresh pineapple, but pineapple and orange pineapple Jello instead.
Apple Slices
3 ½ cups flour
3 ½ tsp. baking powder
1 tsp salt
1 cup shortening
1 cup milk (or slightly less)
Filling:
5 or 6 large tart apples, peeled and sliced thin
1 ½ cups sugar
1 tsp cinnamon
1 tsp allspice
Frosting:
2 cups powdered sugar
1 heaping tbsp. soft butter
1 tsp. vanilla
Milk
Sift together flour, baking powder, and salt, cut in shortening. Sprinkle milk over and blend lightly. Divide into two parts. Roll out onto 11 x 15 inch cookie sheet. Prick with a fork.
Mix apples, sugar, cinnamon and allspice. Lay on crust. Spread second crust on top, seal edges and prick with fork. Bake at 400 degrees until golden brown.
Remove and partially cool. Combine butter, sugar, vanilla and enough milk to thin. Frost, cut in slices and serve.
Carrot Cake
Edith Thomas, Hastings, MI.
2 c. flour
1 tsp. soda (baking)
1 tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
1 ½ c. salad oil
2 c. sugar
4 eggs
2 c. finely grated carrots
Sift together the flour, baking soda, baking powder, cinnamon. And salt and set aside.
Combine & mix well the sugar & oil. Add the eggs to the oil – sugar mixture, and beat well. Gradually add the dry ingredients and mix well. Add carrots, and mix well. Pour batter into greased and floured 9 x 13 inch pan. Bake 50 – 60 minutes at 350 degrees.
Carrot Cake Icing
½ c. butter
1 lb. powdered sugar
1 – 8 oz. pkg. cream cheese, softened
1 tsp. vanilla
Combine all ingredients and beat until fluffy. This will frost a 9x19 loaf cake or 3-8 inch layers. Sprinkle with 1 c. chopped nuts on top, if desired.
Pecan Butter Cake Squares
“by Francois Pope”
½ c. butter
1 c gran sugar
2 eggs
2 ¼ baking powder (tsp??)
2 c. cake flour
1 t vanilla
2/3 c milk
Blend butter and sugar. Add eggs one at a time. Beat until light and fluffy, about 5 minutes. Add flour alternately with milk.
Bake in 9 x 9 x 1 ½ pan. 325˚ for 30 minutes, increase to 375˚ for 10 min.
Topping for Cake
2 T. butter
1/3 c brown sugar
¾ c nuts or coconut
3 T cream
Spread on cake and place under broiler for 2 min.
Cheese Coffee Cake
8 oz. cream cheese -, softened
½ c. sugar
1 egg
1 ½ t sugar
1 T. flour
1 Refrig Flakey Biscuits
¼ t. cinnamon
In small bowl combine 1st 4 ingredients. Separate dough into 10 biscuits. Place in ungreased 8 or 9” cake pan. Press over bottom & up sides of pan. Pour cream cheese mix over crust. Combine sugar & cinnamon. Sprinkle over top. Bake 25 – 30 min at 350˚.
Hershey’s “Perfectly Chocolate” Chocolate Cake
From Hershey’s ad
2 cups sugar
1¾ c all-purpose flour
¾ c Hershey’s cocoa
1 ½ t baking powder
1 ½ t baking soda
1 t salt
2 eggs
1 c milk
½ c vegetable oil
2 t vanilla extract
1 c boiling water
1. Heat oven to 350˚.
2. Combine ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat for two minutes on medium speed. Stir in boiling water. (Batter will be thin.) Pour into two 9-inch round greased and floured pans.
3. Bake 30-35 minutes. Cool ten minutes. Remove from pans to wire rack. Cool completely. Frost. 10 – 12 servings.
Hershey’s “Perfectly Chocolate” Chocolate Frosting
From Hershey’s ad
1 stick butter or margarine
2/3 c Hershey’s cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla extract
1. Melt butter
2. Stir in cocoa
3. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Ad more milk if needed. Add vanilla.
Super-Moist Chocolate Mayo Cake
From Best Foods ad
1 box chocolate cake mix
1 cup Best Foods Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon (opt.)
Preheat oven to 350˚.
Blend all ingredients.
Bake as directed on box.
Marie’s Apple Strudel
2 c. flour
1 tsp. salt
1 egg
2 T. oil
½ ?? very warm water, mix into beaten egg
Mix all ingredients together. Should be like pizza dough. Bang on table about 100 – 125 times until very elastic. Roll out on floured tablecloth until about 12” square. Brush with hot butter or oil. Cover with plastic wrap. Fold up edges of tablecloth over with plastic. Cover with warmed bowl. Cover bowl with towel. You want to keep dough warm for about ½ hour. Then uncover and start stretching dough with floured finger tips, lifting & stretching from underneath.
While dough is resting under bowl, make your filling of apples, brown sugar, cinnamon & raisins. (this was the end of the page)
Cookie Sheet Apple Pie
3 ¾ c flour
1 ½ tsp salt
¾ c shortening
3 eggs, beaten
½ c milk
In a bowl combine flour & salt. Cut in shortening until mixture resembles cornmeal. Add eggs & milk. Mix to form dough. Chill 20 minutes. Divide dough in half. Roll one ½ to fit bottom & sides of greased 10x15x1 baking sheet. Arrange apples over crust.
8 c peeled, sliced baking apples
1 ½ c sugar
1 tsp cinnamon
½ tsp nutmeg
1 c crushed cornflakes
1 egg white, beaten
Combine sugar, cinnamon, nutmeg & cornflakes; sprinkle over apples. Roll remaining dough to fit the top of the pan. Seal edges. Cut slits in top. Brush with egg white. Bake at 400˚for 15 min. Reduce to 350˚, 25 – 30 mi. Cool and frost with powdered sugar frosting.
Cream together (2) 8oz. cream cheese with 1/2 lb of butter. Then add 2 c. of flour sifted with ½ t. baking powder and mix thoroughly. Roll out thin and cut with a small size glass. Fill center with apricot, cheese or prune filling (Solo brand). Bake on 400˚ until light brown.
(Cool on rack, then dust with powdered sugar.)
Strudel - Polish
(This was written in Dad’s writing. Couldn’t find a font that was anywhere near his writing.)
Filling
To be strewn alternately over rolled dough.
1 T cinnamon
With:
4 -6 T browned bread crumbs
1 T lemon rind
Grated: into
1 c Sugar
1 c Raisins
¾ c Currants
½ c Blanched shredded almonds
6 – 8 c Finely diced tart apples
Have small pitcher melted butter ready.
Dough
Have cloth ready on table. Preheat oven to 400˚ Work flour lightly into cloth.
Sift into bowl 1 ½ c flour, ¼ t salt, 1 egg (beaten with 1/3 c – ½ c tepid milk or water and 2 t vinegar. Combine ingredients quickly with fingers and knead them on a board. Cover dough with a bowl, and let rest 20 – 30 minutes. Roll out on board as thin as possible. Move dough to table. Begin to stretch dough gently from the center out. This should stretch to about two yards square. Cut off heavy borders. Before filling, brush with butter. Sprinkle bread crumbs, sugar and lemon rind currants, raisins, almonds and apples. Dust with cinnamon. Roll up _____ cloth. Place on greased baking sheet. Brush surface with butter and sprinkle lightly with water. Bake for 20 min. Lower heat to 350˚. Rebrush and bake one minute longer.
Pumpkin Pudding
½ c sugar
1 tsp cinnamon
½ t salt
¼ t ginger
¼ t (ground) cloves
2 eggs
15 oz pumpkin
12 oz canned milk
Mix sugar & spices in small bowl. Beat eggs in large bowl. Stir in pumpkin & spices. Gradually stir in milk. Pour in shallow pan & bake in 350˚ oven for 40 min. Center should be slightly wiggly.
Quick Pumpkin Pudding
1 box (6-serving size) vanilla instant pudding mix
1 can (12oz) low-fat evaporated milk, chilled
1 tsp pumpkin pie spice
Whipped topping for garnish
Combine pudding mix and milk. Mix with a whisk until well blended. Chill at least 5 minutes in the refrigerator. Stir in pumpkin and pie spice. Spoon into serving dishes and chill until ready to eat. Garnish with whipped cream before serving
Makes 6 servings
Coconut Macroons
1 can conden. milk
14 oz. coconut
1 ½ t almond extract
¼ t salt
Drop by T. on greased pan. Bake at 350˚ for 12 min.
Canning
Bread and Butter Pickles
(Mom & Dad had cucumber plants in the greenhouse that crawled up and across the ceiling. They had such great harvests, and these were a favorite use of those green gems. Eaten plain or on ham sandwiches, they were the best.)
12 medium cucumbers
6 medium white onions
2 c. white vinegar
1 tsp. celery seed
1 tsp. white mustard seed
1 tsp. turmeric powder
1 tsp. black pepper
1 tsp. powdered ginger
Slice cucumbers and onions thin. Cover with water. Add 1/3 cup salt. Let stand not less than 4 hours.
Mix all other ingredients together and boil until sugar dissolves. Drain water from cucumbers. Mix with syrup and bring to a rolling boil. Seal in sterilized airtight jars.
Note: Use a hot water bath method for canning pickles.
Orange Juice Jelly
3 ¼ c. orange juice
¼ c. lemon juice
1 pkg. pectin
1 c. Karo or light corn syrup
4 ½ c. sugar
Measure O.J. and lemon juice into 4 qt kettle. Slowly sift in 1 pkg pectin while stirring. Set aside 30 min, stirring occasionally. Add 1 c. light corn syrup. Mix well. Measure 4 ½ level c. of sugar into dry bowl. Gradually stir sugar into fruit juice. Warming to 100degrees will hasten dissolving sugar. NO HOTTER. When sugar is dissolved, pour into containers and cover. Store in freezer.
Yields 7 8oz jars.
Miscellaneous
Bread Dressing (Stuffing) for Turkey
This is Mom’s turkey stuffing recipe she made every Thanksgiving. We just called it “dressing”. There was never the health / safety concerns of cooking the turkey pre-stuffed, and nobody ever seemed to get sick from it (as far as we know).
Dried bread
Water or canned chicken broth
1 egg
Sage (about 2 T)
Bay leaf, crumbled
1 tsp thyme
Salt & pepper
Poultry seasoning (about 2T)
Salt & pepper (transcriber note: I know – I’m just copying what’s written)
1 lrg diced onion
Chopped celery or celery salt
1 T shortening*
*optional ¼ lb cooked pork sausage
Use pork grease instead of shortening
Moisten dry bread with water or broth and crumble with hands. Add all other ingredients and taste to see if you need some more spices. “Stuff it and enjoy.” Extra stuffing (or all of it) can be cooked separately in an oven-proof baking dish.
(This stuffing is unlike cornbread stuffing and comes out very heavy and pasty.)
Owens Sausage Stuffing
1 lb. Owens regular or Sage breakfast sausage
1 large diced onion (1 cup)
3 stalks diced celery (1 ½ cups)
1 package (14oz.) cubed stuffing
1 tsp. poultry seasoning
2 ½ cups chicken broth
½ cup melted butter
Cook sausage over medium heat. Add onion and celery, stirring until sausage is brown. Place stuffing in 9”x13” baking dish and add sausage mixture. Add poultry seasoning, broth and butter. Toss to combine. Cover and bake for 45 minutes at 350˚.
Bread and Butter Pickles
Mom & Dad had cucumber plants in the greenhouse that crawled up and across the ceiling. They had such great harvests, and these were a favorite use of those green gems. Eaten plain, on ham sandwiches or sloppy Joes, these were the best.)
12 medium cucumbers
6 medium white onions
2 c. white vinegar
1 tsp. celery seed
1 tsp. white mustard seed
1 tsp. turmeric powder
1 tsp. black pepper
1 tsp. powdered ginger
Slice cucumbers and onions thin. Cover with water. Add 1/3 cup salt. Let stand not less than 4 hours.
Mix all other ingredients together and boil until sugar dissolves. Drain water from cucumbers. Mix with syrup and bring to a rolling boil. Seal in sterilized airtight jars.
Note: Use a hot water bath method for canning pickles.
Quiche
Pronounced “quickie” according to our mom
1 9” Pet brand Ritz deep dish unbaked pie crust
1 cup grated Swiss cheese
1 cup grated cheddar cheese
4 eggs
1 8oz carton sour cream*
¼ cup milk (not skim)*
¼ cup chopped onion (green)
1 cup sausage, bacon or ham
Beat eggs, add cheese, sour cream, onion, & milk. Add 1 cup chopped ham, shrimp, pork sausage or bacon; cooked of course. Pre-heat oven to 400˚. Bake an additional 15 minutes, then bake an additional 45 minutes at 325˚.
*You can substitute light, i.e. half and half, for sour cream. If you do, eliminate the milk
Beef Salami
2 lb. lean ground beef
½ t. pepper
1/8 t. pepper
1 t. mustard seed
3 T. Morton Tender Quick salt
1 c. water
½ t. liquid smoke
Mix all ingredients together, and place in a bowl. Cover with plastic wrap and refrigerate for two days. Remove from bowl and form into 2-3 inch diameter logs. Boil for 1 hour. Cover and chill several hours or overnight. Unwrap and slice for hors devourers or sandwiches.
Smoky Beef Salami
“great for lunches”
Good sliced and served with crackers or on sandwiches
4 lb. lean ground beef (25% fat maximum)
½ cup curing salt
2 Tbsp. Liquid smoke
1 ½ tsp. garlic powder
1 ½ tsp. ground pepper
Mix ingredients. Cover with plastic wrap and refrigerate for 24 hours. Divide into fourths and shape into 8” logs. Roll in a piece of nylon (12”x18”) roll tightly and tie ends. Place in broiler (oven) at 225˚ for four hours. Remove net; soak up extra fat; cool and freeze or eat.
Makes 4 logs.
New Chapter
Pictures and Graphics to consider inserting insert:
Bobaks Logo from web bobak.com
Telephone notepads:
Easy Crockpot Beef Tips with Gravy
Serves 4 - 6
Ingredients:
2 lbs. beef stew meat
1 (10.5 oz) can cream of mushroom soup
1 (.88 – 1 oz) packet brown gravy mix
1 cup beef broth
1 small onion chopped
1-2 cloves minced garlic
1 Tbsp cornstarch mixed with 1 Tbsp water (you can also use 2 Tbsp flour with ½ cup water)
Prepared egg noodles
Instructions:
1. In a medium bowl, combine soup, gravy mix, onions and garlic.
2. Place meat in a 4 quart Crockpot. Pour gravy mixture over beef and gently stir to combine. Cook covered on LOW for 7 hours. Once done cooking, remove beef with a slotted spoon and set aside. Stir in corn starch / water mixture (this will thicken up the gravy.) Place beef back In Crockpot and continue cooking for 5 minutes while gravy thickens.
3. Serve over egg noodles.
From Milstone Lodge
Serves 1
1 shot vodka
1 shot white rum
1 shot gin
1 shot triple sec
Pour over ice. Fill glass to 1/2” from the top with sweet & sour mix. Top with a splash of Coke
Wine Cooler
From Sunset Shadows
3 liters cheap Rhine wine
Sprite
Vodka or rum
Frozen Hawaiian punch concentrate
Mix and smother with ice
Deanna’s Margaritas
From Deanna Hutson
6 oz. (1 sm. can) frozen lemonade concentrate
6 oz. tequila
Ice
Mix all ingredients in blender; fill blender the rest of the way with ice. Blend until smooth.
Peach Margarita
Makes 1 serving
1 peach half
1 oz tequila
½ oz triple sec
½ oz lemon juice
Blend with ice until smooth, and strain into glass.
Eggnog
From Diane???
4 eggs - well beaten
1 can Eagle Brand sweetened condensed milk
1 tsp vanilla
1 quart milk
½ pint whipping cream
Mix everything (except whipping cream) together well and add a dash of salt and nutmeg. Very lightly whip the ½ pint of whipping cream and fold into the other mixture.
posted by dlmicetic at
10:04 PM
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