Appetizers

Lissa's Cream Cheese and Rosemary Dip

1 lb cream cheese

1 can crescent rolls

fresh rosemary

seasoned salt

Place cream cheese on cookie tray.  Sprinkle with seasoned salt and lots

of fresh rosemary.  Take apart crescent rolls and place over the cream cheese

into a bundle.  Bake at 450 degrees until crescent rolls are done.  Serve with crackers.

 

Laura Laun's Salsa

6 tomatos, seeded and shopped

1/2 large onion

cilantro, take stems off

1/4 c. lemon juice

1/8 t. lime juice

Lawry's seasoned salt…takes quite a bit…

 

Patty's California Rolls

Use Shirakiku Brand U.S. No. 1- Extra Fancy Calrose Shirakiku Rice. 

(I used to buy it from an Asian market, but I did find it at Vons Pavilion.)

There are no instructions on the 5 lb bag but here's how I make the rice:
Use 3 cups rice
Clean rice, even though it says "talc free" by putting it in the pan, add
water, stir it with wooden spoon, pour water out, repeat.  Keep rinsing it
5-6 times until the water is clear.

Add 4 cups of water.  In medium sauce pan, bring to a boil.  Reduce heat to
low and simmer, covered, 20 minutes, or until liquid is absorbed.  Remove
from heat, let stand, covered, 10 minutes.
Fluff with wooden spoon.  Add seasoned rice vinegar, maybe 6-8 shakes for
this proportion.  This gives it a good flavor.  Cool.

Use cooled for California rolls.  Makes about 8 cups cooked rice.
Note:  I like to use the Shirakiku brand seaweed too, our exchange students
from Japan said this was a good brand.
Okay, it's time to go deep sea fishing for some fresh fish!
Enjoy!

 

Mary Louise Pruett's Seafood Mousse

 1.5 c. cooked shrimp, crab or lobster meat, cut in small pieces

1. c. finely chopped celery

1/2 c. finely chopped green pepper

2 T. onion

4-6 boiled eggs

1 t. salt

3 T. lemon juice

1 T. Worcestershire sauce

15 dropshot pepper sauce

1 can condensed tomato soup (10.5 oz)

3 3oz cream cheese packages

3 envelopes flavored gelatin

1. c. cold water

1 c. mayonnaise

Combine first 9 ingredients.  Mix well, let stand to blend flavors.  Combine tomato soup and cream cheese in top of double boiler.  Heat over boiling water, stirring until cheese i smelted.  soften gel;atin in water for 5 minutes.  Add to soup mixture and stir until disssolved.  Remove from heat.  Cool. When mixture begins to thicken, blend in mayonnaise.  Stir in fish.  Turn into a greased fish mold and place in refrigeratoruntil firm.  Serves: 24

 

 

Hot Seasoned French Bread with Ham and Tomatoes  (may also be a main dish with salad)

Recipe Courtesy of  Michelle Urvater
Loaf of French or Italian bread
2/3 cup grated sharp white cheddar cheese
1/4 cup finely diced red onion
2 tablespoons of olive oil
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1/4 cup chopped pitted black olives
2 tomatoes, very thinly sliced
4 to 6 ounces Black Forest ham, thinly sliced
Preheat the oven to 350 degrees. Split the loaf of bread in half, lengthwise; set the bread, crusts side down, on a baking sheet. In a mixing bowl combine the cheese, onion, olive oil, vinegar, oregano and olives; season to taste. Spread the mixture over each bread half. Bake until hot.  Remove from oven. Spread the hot loaves with tomato slices, then drape thin slices of ham over tomates and eat hot, accompanied with salad.    Yield: 2 to 4 servings
Prep Time: 20 minutes

 

 

Aunt Babe's Stuffd Frend Roll Sandwiches

12 baby french rolls

1 lb. Tillamook cheese grated

1 med/large ripe tomato

1/2 bell pepper

1 pint olives

1/2 bunch greenonions

2 hard boiled eggs

2 T. olive oil

paprika

1 t. Worcestershire sauce

salt and pepper

Chop all ingredients small and then mix them together.  Add olive oil and seasons.  Cut off the top of French rool and scoop out part of roll.

Fill with mixture.  Wrap each in waxed paper and twist ends.  Shut and bake in oven 125-20 miunutes before serving oruntil cheese is melted.  Serve hot.

 

 

Jeff's Maple Chicken Wings

3 to 4 pounds chicken wings

1/3 cup teriyaki sauce

1/2 cup lite soy sauce

2 tablespoon minced garlic

1/2 tablespoon black pepper

1 tablespoon onion powder

1 to 2 cups maple syrup

Preheat oven to 350 degrees F.

Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add half of the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.

Place pan on baking sheet and bake for approximately 1 to 1 1/2 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it.  When the majority, but not all, of the liquid has evaporated, increase the oven temperature to 425 degrees F. Pour the remaining maple syrup over the wings. Turn wings to coat evenly and cook an additional 10 minutes.

Yield: 4 to 6 servings;  Prep Time: 15 minutes;  Cook Time: 1 hour 30 minutes

 

 

Artichoke Spinach Dip

9-ounce box frozen artichoke hearts, thawed

5 ounces frozen spinach, thawed (about 1/2 cup)

2 slices fresh white sandwich bread, crusts trimmed

1 1/2 cups part-skim ricotta cheese (about 12 ounces)

1/2 teaspoon freshly grated lemon zest

1/2 teaspoon fresh thyme leaves

1 teaspoon kosher salt

Pinch cayenne

1/4 cup freshly grated Parmesan

Vegetable cooking spray

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

Serving suggestion: Strips of yellow or red bell pepper, and endive

Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.

In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.

Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.  Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.

 

Tips:

-- Use lemon zest instead of lemon juice to add zing to vegetables - it won't turn them brown

-- Frozen artichoke hearts have less than half the calories of the marinated bottled kind.

 

Susie's Bunco Group Onion Shortcake

 1 lg. white sweet onion, sliced thin

1/4 c. butter

1 1/2 c. corn muffin mix

1 egg, beaten

1/3 c. milk

1c. cream style corn

2 drops tabasco

1 c. sour cream

1/4 t. salt

1 c. shart cheddar cheese, shredded

1/4 t. dill weed, optional

 Cook onion in butter until tender.  Combine next five ingredients and turn into greased 8" pan.  Add sour cream, salt dill weed, 1/2 c. cheese to onion.  Spread over batter and sprinkle with remaining cheese.  425 degrees for 25-30 minutes.  Cut in squares.

 

 

Genevieve Sherman's Cheese Balls

1 c. flour

1/2 lb. Tillamook cheese grated

1/4 lb. butter softened

pinch salt

1/8 t. celery seed

Mix all ingredients together with hands. Roll into one inch balls. Refrigerate overnight. Bake at 450 degrees for 15 minutes or until light brown. Makes 30.

 

 

Dorothy Bozung's Artichoke Heart Appetizer

1 jar marinated artichoke hearts, chopped (save the liquid)

1 can artichoke hearts (#2 size), chopped

1 bunch green onions, chopped

24 Saltines, crushed

2 c. grated cheddar cheese

4 eggs

salt

pepper

Saute hearts in juice from the marinated artichoke hearts. Add onions and set aside.  Mix by hand the rest of the ingredients.  Add to first mixture.  Place in greased 8 x 12 pyrex dish.  Bake at 325 degrees for 40 minutes.  Cool.  Cut into 1 inch squares.

 

Mary Ann's Puff Pastry

1 c. water

1/2 c. butter or margarine

1/4 t. salt

1 c. flour

4 eggs

Boil water, margarine and salt tull margarine metls and begins to boil.  Reduce to very low heat,  With a wooden spoon, stir in flour until it pulls away from the pan.  Remove from heat.  make a well and beat eggs in one at a time.  Drop walnut size batter on cookie sheet for miniature puffs.  Bake at 375 degrees 50 minutes or until golden.  Slit open and cook 10 minutes more.  Make 8 cream puffs, 12 eclaires, or about 25 appetizer puffs (great filled with chicken salad!)

 

 

Brunch Ideas and Dishes

 

Aebleskivers

Makes about 3 dozens

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cardamom (?)

1/2 teaspoon salt

2/3 cup sugar

3 large eggs

1 teaspoon vanilla extract

2 cups buttermilk

Unsalted butter (for frying)

Powdered sugar

Raspberry preserves

 

Preheat cast-iron aebleskiver pan over medium-low heat. Whisk flour, baking powder, baking soda, cardamom and salt into medium bowl to blend.

Using electric hand-held mixer, beat sugar, egg yolks and vanilla in large bowl until light. Mix in dry ingredients alternately with buttermilk, beginning

and ending with dry ingredients.

 

Using clean dry beater, beat egg whites in clean medium bowl until firm peaks form. Fold egg whites into batter. Working in batches, melt small amount

of butter in each pan indentation. Using 2 tablespoons batter for each, fill pan indentations. Cook until sides are set and golden brown, about 3 minutes.

Using wooden skewer, carefully turn aebleskivers over. Bake until bottom is golden brown, about 2 minutes.

Transfer aebleskivers to platter. Sprinkle generously with powdered sugar, and serve with raspberry preserves.

 

Poinsettia Cups

2          8 oz containers strawberry or any fruit flavored yoghurt

1          8 1/2 oz crushed canned pineapple in fruit juice  (note:  original recipe called for heavy syrup)

            red food color, if desired

10        strawberries thinly sliced lengthwise

1          kiwi, peeled, sliced, quartered

            grated lemon peel for garnish  (I used huckleberries)

Line 10 muffin cups with foil baking cups. 

In food processor or blender combine yoghurt, pineapple, food coloring and process until smooth. 

Fill muffin cups 3/4 full of yoghurt.  Freeze 2 hours or until firm.  To serve, arrange strawberries and kiwi on top of each cup and placce lemon peel in the cener to resemble poinsettia.  Let stand at room temperature for 30 minutes before serving. 
 

Hot Orange Cider

12 oz frozen orange juice concentrate

1 1/2 quarts apple cider

1 orange, cut into 12 slices

Serve hot.  Stir in 2 teaspoons of rum if desi\red.  cinnamon stick.


Spinach Artichoke Quiche

    Filling:  (place in a zip lock baggie for  make-ahead)

    2 cups (8 oz. Shredded swiss cheese)

    2 Tbsp. Flour

    dash of cayenne

    Saute in light olive oil:

    one 14 oz. can arthichoke hearts, drained  and chopped

    1 shallot, minced (or leeks or onion)

    Add 1 c. cooked, drained spinach

    Blender:  1 1/2 cups milk  (I use 1% or  2% low fat

    milk…whole milk makes it more  custardy)

    4 eggs, slightly beaten

    1/2 t. salt

    1 9" pastry shell, deep dish

    Heat oven to 350.  Combine milk eggs with  a dash of

    cayenne.  Add to cheese and  flour mixture.    Pour into

    pastry shell.    Bake 45 minutes.  8 servings

 

Christmas Strata (Genevieve Sherman's Cheese Souffle)

1 loaf white bread, crusts removed

1/4 lb. butter, melted (I usually use less)

1 1/2 lb. sharp cheddar cheese, grated

3 1/2 cups milk

1 t. dry mustard

5 eggs

(1 small can chopped green chiles, optional)

(Note: be creative!  I've used mushrooms and

jalapeno peppers for a spicy dish!)

Butter bread and cut into 1 1/2 inch squares.  Grease 9x13x2 inch pan.  Layer

bread, cheese, (chiles, optional) bread, cheese.  Blend eggs, milk, and mustard in a

blender.   Pour over bread and cheese mixture.  Press down each section with a

spoon so that the bread is well soaked.   Refrigerate 1-3 days.  When ready to bake,

set cassarole in a pan of water and bake in a 350 degree oven 45 minutes to one hour or

until brown and bubbly.  DO NOT OPEN OVEN. Serve immediately.  Serves 10-12 for brunch.

For a spicy change, I use 1/2 small can of jalapeno peppers. Blend with egg, milk and mustard in blender...S P I C Y and G O O D!

 

 

Basic Dutch Baby Recipe

You can make a small and cute baby (an "Itty Bitty Baby") using just one egg, or you can make a Big Baby with a dozen eggs and slice it into wedges. Regardless of the size baby you cook, the ratio of eggs to other ingredients is always the same:

Recipe Per Egg: 1 tablespoon butter
1 egg
1/4 cup milk (not nonfat)
1/4 cup all-purpose flour
1/8 teaspoon salt

Pan Sizes:
I recommend allowing two eggs per average serving. To cook specific serving amounts, use pans of the following diameters:

1 small serving (1 egg) = 4 inch pan
1 average serving (2 eggs) = 6 inch pan
2 to 3 servings (4 to 6 eggs) = 9 to 10 inch pan
3 to 4 servings (6 to 8 eggs) = 10 to 12 inch pan
5 to 6 servings (10 to 12 eggs) = 14 to 16 inch pan

To Cook a Dutch Baby:  Heat the oven to 425 degrees. Determine the correct pan size for the amount of ingredients/servings you're making.  Prepare the batter while the oven heats. Using a blender, combine the egg, milk, flour and salt until thoroughly mixed and the batter is smooth. (Tip: you can also substitute a spoonful or so of yogurt for some of the milk, to get a more tangy flavor.)

Cut the butter into even chunks (1 tablespoon size or less) so it melts evenly. Place the butter in the appropriately sized pan. Heat the pan and butter in the oven until the butter is melted and the pan hot. For a nutty flavor, let the butter brown slightly but don't let it burn. Swirl the butter in the pan to coat the bottom and sides before pouring in the batter.

Pour the batter into the hot pan and return the pan to the oven (be careful not to spill: the batter may swirl around a bit in the shallow pan as you move it).  Bake until the pancake is puffed and golden. Allow 12 to 15 minutes for a 4-egg pancake. Smaller and larger pancakes' cooking times will vary accordingly. If you notice one side of the pan puffing up more than the other, turn the pan around about half-way through for more even cooking.   Once out of the oven the pancake will begin to deflate. Serve it right away, adding any toppings as desired.

 

 

Quiche Lorraine with Bacon

1 1/2 cups milk  (I use 1% or 2% low fat  milk…whole milk makes it more custardy)

4 eggs, slightly beaten

1/2 t. salt

dash of cayenne

2 cups (8 oz. Shredded swiss cheese)

2 Tbsp. Flour

1/2 lb. bacon, crisply cooked and cumbled

1 9" pastry shell

Heat oven to 350.  Combine milk eggs, seasonings.  Toss cheeses with flour.  Add cheese and bacon mixture to to /milk egg mixture..  Pour into pastry shell Bake 45 minutes.  6 servings

 

 

Bisquik coffee cake
2 cups Bisquick®
2 tablespoons granulated sugar
1 egg
2/3 cup water or milk
Mix all ingredients. Sprinkle Topping over the top. Bake in a greased 9-inch round pan at 400 degrees F for 25 minutes.
Topping
1/3 cup Bisquick®
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, firm
Mix until crumbly.

 

 

Gutta  This is the only recipe I have from my Great Grandmother Mary Ann Hopkins Tracey.  It was a regional Cincinnati dish.

 


Soups

Marcia's Split Pea Soup

1 lb. split peas

1 ham bone

1 1/2 c. onion or leek

1/2 t pepper

1/4 t. crushed marjoram

bay leaf

1 c. diced celery carrots, 1 grated potato

Rinse peas.  Combine with 2 qts water, hambone, onion, spices.

Boil and reduce heat. Simmer 1 1/2 hours. Stir occasionally.

Remove bone and leaf and cut off meat and edice.  Return meat and add vegetables. 

Cook slowly uncovered 30-40 minutes.


 

Grandma Max's Turkey Noodle

1 cup onion (and/or leeks)

1 cup celery, diced

leftover turkey bones and meat

1 can Cream of Chicken soup

1/2 lb. medium egg noodles

            Chop onion  and celery and saute it in a little olive oil.  Add enough chicken stock (and/or water) to cover

turkey bones.  Gently simmer until most of the turkey meat falls off of the bones.  Remove bones. 

Remove any excess meat from the bones and add it to the soup pot.  Cool broth…and skim any fat off of the top. 

Re-heat and blend in 1 can of Campbell's cream of chicken soup (fat free).  Add medium egg noodles and

cook until just done.  (Don't overdo it or it will be mushy).  Serve immediately with green peas sprinkled on top. 

Max said her mother used to serve this over mashed potatoes…but we both agreed, it was too much starch!  

 

Martha's Plum Biscuits

2 c. flour

1 1/4 c. cake flour (not self-rising)

Whisk it.

1 t. salt

1/2 c. sugar

2 T. fresh baking powder

1 1/2 sticks cold butter, cut up

Use pastry cutter to coasrsely integrate butter in flour (not too fine)

1/1/2 c. cream, drizzled in

vanilla bean scraping in cream; bean in with sauted plums

Turn out on floured counter.  Have silpat mat ready

Lightly pat flour and cut out with pastry cutter, dipped in flour

12 biscuits.  Place close together on baking sheet.  Sprinkle sugar on top

425 degrees 25 minutes.

 

 

Mary Ann's Potato Leek Soup

Mince and saute in 6 T. butter

3 medium leeks (white part only)

1 medium onion

1 c. chopped celery

8 medium potatoes, peeled and sliced very fine

4 c. chicken broth

Cornstarch

Parsley


 

Salads

 

Katie’s Spring Salad (Paula Klein’s sister)

2 packages Spring Mix

Sliced Strawberries

Crumbled feta (I used 2 packages)

Candied walnuts (I use pecans)

Dressing:

¾ c. sugar

1 T. pureed onions

1 c. vegetable oil

1/3 c. red wine vinegar

2 T. balsamic

1 t. dry mustard

2 T. poppy seeds

 

Susie’s Candied pecans

 (make ahead)

 1 lb. nuts (pecans, walnuts)

 1/3 c. sugar

 1/4 c. unsalted butter

 1/4 c. orange juice

 1 1/2 t. salt

 1 1/4 t. cinnnamon

 1/4 - 1/2 t. cayenne pepper

 1/4 t. mace (I don't know what that is so I don't use it)

Heat all ingredients except nuts in skillet until blended.

Fold in nuts.

Place on tin foil or non stick cookie sheet and cook 1 hour

(turning every 15 minutes) at 250.

 

 

Susie's Sumi Salad:

Dressing -- Single recipe
whisk together:
1 t. salt
1 t. pepper
1/2 c. oil (maybe 1/8-1/4 c. more oil if the head of cabbage is huge)

4 T. sugar
6 T. seasoned rice vinegar
Top Ramen noodles seasoning packet
Splash sesame oil if you have it handy

 

Toss dressing 1/2 hour before serving with:
1 green cabbage, shredded

One bunch green onions
4 oz. sliced almonds (toasted in the oven)
4 oz. sunflower seeds (toasted in the oven or use dry roasted from jar)
2 packages of uncooked Top Ramen noodles (broken up) (you can toast them a little in the oven if you like)

We started calling this "Trash bag salad" because when you make more than one batch it is easier to chop up

the cabbage and onions and put it in a 10 or 13 oz trash bag, add the broken up noodles, nuts, then pour the

dressing in, toss around, cut off a bottom corner and pour into the serving bowl.

 

Grace's Wonton Chicken Salad

Boil and shred chicken

Deep fry wonton skins

sliced thin lettuce

white sesame seeds toasted

almonds slivers, toasted

Dressing

2 T. sugar

1/2 t. salt, optional

1/4 c. salad oil

3 T. vinegar

 

 

Anne Cain's Moraga Salad  from Bon Appetit

2 1/2 c.    fresh corn kernals

1 pt.        cherry tomatos, halved

4             celery stalks

1/2          red onion

2 1/2 oz   augula, stems trimmed, leaves chopped

2 T.         balsamic vinegar

1/3 c.       olive oil

4 oz.        crumbled blue cheese.  Combine first 5 ingredients. 

Place vinegar in small bowl; gradually mix in oil

Season with salt and pepper. Add 3/4 c. blue cheese

Pour dressing over salad. Toss to coat.

Garnish with remaining 1/4 c. cheese

Can be made 4 hours ahead.  Cover and chill.

Serve with crusty rolls and dry red wine.

 


Susie's Wedding Shower Curried Chicken Salad            

Serves 6

2 c.    cooked chicken (or 3 breasts)

2 c.    seedless purple grapes

1 c.    celery, sliced

1/2 c.  pecans

3/4 c.  mayonnaise

1/4 c . cream

1 tsp.  curry powder

1/4 c.  chutney

Combine chicken, grapes, celery and nuts.  Chill in refrigerator.

Mix together mayo, cream, curry and chutney.  Add to chicken mixture.

Better if prepared a couple hours before serving or overnight.

We served it with croissants and a blueberry, strawberry and banana salad.

 


Marcy's Broccoli Salad

2 bunches broccoli, flowerets only

1/4 lb. sunflower seeds

1/2 lb. bacon cooked and crispy

dressing:

1 c. mayo

1/3 c. sugar

2 T apple cider vinegar

1/2 c. onion, finely chopped

Prepare dressing and toss with salad at least 1 hour before serving.

 

***Susie's alternate dressing:  (Jeff gavce the thumbs up)

2/3 c. mayo and 1/3 c. light sour cream

2 T. seasoned rice vinegar

 

 

Patty Kuchenski's Pretzel Surprise (from Olive Sawyer?)

2 2/3 c. broken pretzels sticks, pecan size

1 c.          melted margarine

12 oz       cream cheese

1 c.          sugar

1 c.          Cool Whip

6 oz         Strawberry Jello

12 oz       Frozen, unsweetened strawberries

Toss pretzels and margarine together in a 9 x 13 pan.  Bake 10 minutes at 350 degrees.  Cool really well.

Cream until smooth cream cheese and sugar,  Spread over cooled pretzels.  Then spread Cool Whip.  Place in refrigerator (I did this for one hour.)  Dissolve Jello according to package directions.  Add 1 bag unsweetened frozen strawberries. Refrigerate until thickened.  Carefully spread over chilled topping.  Refrigerate.

 


Green Bean and Jicama Salad

Sunset May 1988

2/3 c. thinly slivered red onion

water

5 T. white wine vinegar

3/4 lb. lb. green beans julienned

1 lb. jicama, peeled

1/3 c. olive oil or salad oil

2 t. Dijon mustard

salt and pepper

Place onions in 1 1/2 c. cold water mixed with 2 T. vinegar;  let stand 20-30 minutes.

Pull beans through French bean cutter or cut into thin strips

Set beans on rack above 1/2 inch boiling water in 5-6 qt. pan.  Cover and steam over high heat until tender-crisp to bite, 3-4 minutes.  Immerse in ice water.  When cool, drain.  Cut jicama into thin matchstick-size strips.

In a large bowl, whisk together 3 T. vinegar, oil, and mustard.  Drain onions.  Add onions, beans, and jicama to dressing.  Mix to coat vegetables.  Add salt and pepper to taste.  Serve at once or cover and chill up to 2 hours.  Makes 7 cups.   6 to 8 servings.


 

Susie's Candied Pecans with Endive Salad
1 lb. nuts (pecans, walnuts)
1/3 c. sugar
1/4 c. unsalted butter
1/4 c. orange juice
1 1/2 t. salt
1 1/4 t. cinnnamon
1/4 - 1/2 t. cayenne pepper
1/4 t. mace (I don't know what that is so I don't use it)

Heat all ingredients except nuts in skillet until blended.  Fold in nuts.
Place on tin foil or non stick cookie sheet and cook 1 hour (turning every 15 minutes) at 250.

I put nuts in a salad with:
Belgian endive (either chopped or place ingredients over the leaves like boats)
crumbles of blue cheese
tart apple
fresh parsley
Good Seasons Italian Salad dressing made with red wine vinegar and olive oil.

 

 

Dorothy Bozung's Pea Salad

20 oz bag of petite peas, uncooked

1 can water chestnuts, chopped

4 green onions, finely chopped

3 stalks celery, finely chopped

3 T toasted almonds, chopped

6 slices bacon, cooked and crumbled


 

Patty's Spinach Pasta Salad & Ham Salad Vinagrette

1 8 oz. package of uncooked spinach noodles (or the multi colored ones)
4 oz. cooked ham slices (2" x 1/1/4" strips)
1 small red onion
4 c. fresh spinach (cut into 3" x 1 1/4" strips)
4 oz. mozzarella cheese (2" x 1/4" strips)
Dressing:
1/4 c. white wine vinegar
1 T. lemon juice
1 T. water
1 T olive oil
1/4 c. chopped fresh basil
2 minced cloves garlic
1/4 t. salt and pepper (each)

Cook noodles al dente.  Drain and pour over spinach.  Combine dressing and shake.  Pour dressing over noodles, spinach and remaining ingredients.  Toss and serve.
 


Doug Smith's Geek Salad

(As prepared by an authentic geek)

It's really simple and inexact-here's the general outline: 

1             head Romaine lettuce (you may only need half of it, depending on how many you are feeding)

1 large cucumber, peeled & thin sliced 

3 large or 4 medium bell peppers, halved equatorially and cut in strips 

4 large or 5 medium tomatoes (I usually cut 'em in eighths)

1/2 a medium-sized red onion, sliced and the slices cut in half 

1 can of sliced black olives (the smallest size: they're about an inch  and a

half tall by two inches in diameter) 

You can use whole olives, if you prefer, but stay away from the chopped ones--they turn into paste in the

dressing.  

1 package of feta cheese-not the pre-crumbled stuff, but the bricks that are about the size of

two cigarette packs back-to-back.  You can never have too much feta cheese, I have found,

and there's more in the brick than in the pre-crumbled pack.  Plus, once you've crumbed the brick, you get to lick

your fingers!  Yum! 

 

Pepperoncini peppers to taste 

Combine all of the above, including the juice from the olive can and the feta cheese pouch. 

Get as much of that good liquid as you reasonably can into the salad, but don't dilute it by

rinsing the containers into the salad!  Just take what you can pour.  If you're going to store this

and transport it a distance, I recommend keeping the feta sealed in its pouch and on ice until

it's time to serve, and then add it at the last minute, especially if A) you can't fit a large salad

bowl in your cooler-the feta gets real soft and yucky otherwise; and B) you don't have a

tight-fitting, i.e. Tupperware-type, lid for your salad bowl.  I also make up the dressing in a

separate sealable container, such as a margarine tub, for the same reasons. 

 

Dressing: 

1/2 cup olive oil 

2-3 heaping tablespoons oregano 

3 tablespoons of either lemon juice or red wine vinegar (I use 

vinegar, as Deb's allergic to citrus)

Black pepper.  Lots of it…maybe half a teaspoon?  I pour it on   top of the liquid

until it heaps up into a little pyramid, but not    so much that the pyramid falls

through into the oil.  Stir the dressing really vigorously just before you pour it

over the salad, or else the oil and vinegar/lemon juice don't mix and you get oregano

sludge at the bottom of the container.

 

Sugar Snap Pea Radish, and Cucumber Salad  Recipe courtesy Gourmet Magazine

1/2 pound sugar snap peas, trimmed and, if large, halved diagonally

1 English cucumber, halved lengthwise and seeded

1 bunch radishes (1 pound)

1/4 cup sesame seeds, toasted

1 tablespoon seasoned rice vinegar

1 teaspoon cider vinegar

Cook peas in a saucepan of boiling salted water just until

they turn a brighter shade of green, about 30 seconds.

Drain in a colander and rinse under cold water to stop

cooking. Cut halved cucumber and radishes crosswise into

1/4-inch-thick slices. Toss peas, cucumber,

radishes, and sesame seeds with vinegars and season

with salt and pepper.   Yield: 6 servings            Prep Time: 20 minutes       Cook Time: 15 minutes

 

Great Grandmother Viola Parks Ruby French Dressing

(Gala Pruett's mother)

 

1/2 c. sugar

1/4 c. lemon juice

1/2 c. catsup

1 c. olive oil

1 T vinegar

1/2 t. salt

1 t. onion juice

2 t. celery seed

Boil sugar and lemon together for 5 minutes. Let syrup cool.  Add remaining ingredients and beat well.  Chill before serving.

 

 

 Patty Kuchenski's Spinach Salad

fresh spinach

1 pkg. frozen peas (thawed)

8 pieces cooked, crisp bacon

4-5 hard boiled eggs

1 small red onion, chopped or sliced

8 oz., muenster cheese, grated

miracle whip

Layer ingredients in a salad bowl.  Cover with a layer of Miracle Whip.  Chill.  Toss 10 minutes before serving.

 

 

Mary Louise Pruett's Orange Delight Jello Mold

1 pkg. orange jellp (small)

1 pkg. lemon jello (small)

1 small can crushed pineapple

miniateure marshmallows

1 egg

1/2 c. sugar

1 c. pineapple juice

2 T. butter

2 T flour

1 c. whipping cream

1 c. grated cheese

Make jello using 1/2 c. less water than basic recipe (or 3.5 cup water.  Add a small can of crushed pineapple and small marsmallows.  Refrigerate until firm.  Mix (in order) egg, sugar, pineapple juice, butter, and flour.  Stir over heat until thickened.  COOL!  Whip cream.  Fold first mixture into whipped cream. Spread topping on jello and top with grated cheese.  If you use a large flat or round pan or mold, the topping can easily be spread out.  It is great for a party.  Servings: 12-16 

 

 

 

Main Dishes and Cassaroles -- General

 

Marcia's "Kids favorite" Turkey Meatloaf
2.5 pound lean ground turkey

2 large egg(s)

2-3 large carrot(s)

1/2 Tbsp onion(s)

4 Tbsp dried parsley

1/2 cup seasoned bread crumbs

1/2 tsp black pepper

1 cup canned tomato sauce

2-3 Tbsp ketchup

Carrot are 1/2 cup grated. Beat egg. Mix everything together, except ketchup. Form into a loaf. Bake at 350 for 1 hour.  Makes 16 servings  3.5 oz. = 2 points

 

 

 

 

Sour Cream Cassarole (Mary Ann Laun)

(adapted from Kathleen Seal's recipe)

2 lbs.       ground round

1             bunch green onions, sliced

1 t.          salt

1 t.          pepper

1/2 t.       garlic powder

12 oz       tomato sauce

 

12 oz         egg noodles

8 oz.        nonfat cottage cheese

8 oz         light sour cream

               cheddar cheese

 Brown ground round.  Turn to low.  Add green onions, and seasoning.

Add tomato sauce and four ounces water.  Simmer 5 minutes.  Turn off. 

Cook noodles and drain.  When cool, mix, noodles, cottage cheese, and sour cream.  Layer in a cassarole dish:  noddles, meat, noodles...  Top with grated cheddar cheese.  Bake at 350 degrees till bubbly...20-30 minutes.    Yum!

 

 

 Jennifer’s One Skillet Chicken and Rice

 Revised by Mary Ann

 

 1 medium garlic clove(s), crushed

 1 medium onion(s), chopped

 1 pound boneless, skinless chicken breast(s) or tenders,

 diced or cut into tender sizes Your choice of veggies 1 c.

 rice 14 1/2 oz canned tomatoes, whole, peeled and chopped

 or 2 cups salsa Grated Cheese (I like cheddarrella)

Spray a large nonstick frying pan with cooking spray.

Saute garlic and onions until tender. Add chicken and cook

3- 5 minutes. Layer in any sliced veggies you like…(I add

mushrooms, celery, zucchini…fresh tomatoes chopped)

Add 1 cup rice.

Add 2 cups salsa (or 15 oz canned, chopped tomatoes—you

can add a little water to cover rice) Cover and simmer 20

minutes. Add freshly grated cheddar-jack cheese. Cover for

5-10 minutes until cheese melts. Serve!

 

Genevieve Sherman's Stacki-Uppi

Serve in separate bowls.

1.            Spread rice on plate

2.            Chicken on rice

3.            Gravy on chicken

4.            Noodles

5.            Tomatoes

6.            Celery

7.            Cheese

8.            Gravy

9.            Noodles

10.          Onion

11.          Pineapple

12.          Coconut

13.          Nuts

Enjoy

 

 

Main Dishes and Cassaroles -- Italian and/or Pastas

 

 

Amy Laun's Ready Spaghetti

1 lb                         ground round

3 1/2 c.    water

15 oz                      tomato sauce

16 oz                      spaghetti noodles

 

Spices:

2 shakes  pepper

1 T.                        minced onion

4 shakes  salt

1 t.                          dried, crushed  oregano

1 t.                          Worcestershire sauce

1/2 t.                       sugar

1/2 t.                       dried, crushed basil

1/4 t                        garlic powder

 Brown meat.  Take off burner.  Add water, tomato sauce, spices.  Bring to boil.  Break spaghetti noodles up into small pieces and put them in the pot.  Set to LOW heat.  Stir every 5 minutes or so.  In twenty minutes, it's ready to serve!  Add Parmesan, if desired and garlic bread.  Don't forget your vegetables!  Canned corn is good with this ...  a Laun tradition!
 

Amy Laun's Chili con Carne (Amy's Kids Cookbook)

2 lbs.       hamburger meat

1             bunch green onions, chopped

1             green pepper (small)

1             8 oz tomato sauce

1 can       15 oz. canned whole or chopped tomatos

2 cans      15 oz, chili beans (Hunts)

1 t.          chili powder (more or less...depending how hot you like it!)

3/4 t.       salt

Chips

Brown meat and add onions and pepper.  Drain fat.  Add sauce, tomatos, and beans, and spices.  Bring to boil and then turn to low.  Ready in ten minutes...or whenever!  Serve with chips!

Great with corn bread...salad...and milk (or beer, if you are of age and so inclined!)  

 

 

Where's Marcia? Lasagne

(made when I couldn't find Marcia for her recipe)

1 pound   firm tofu (drained and blottted in paper towels)

8 oz                        lasagne noodles (precooking makes the job easier!)

1 T.                        olive oil

1 large                    onion or leek, chopped

1 pound   mushrooms, thinly sliced

1 t. each  dried basil, dry thyme, dry oregano

2 (15 oz each)         (no salt added) tomato sauce

1 can                      tomato paste (6 oz)

2 10 oz bags           fresh spinach, steamed, drained and sqeezed dry

1 cup                      part skim ricotta cheese

8 oz.                       mozzarella cheese, grated

1/4 c.                      grated Parmesan cheese

Break tofu into course chunks and let it drain. 

Mix ricotta and spinach and set aside.  Heat oil in pan and saute tof u, onion, mushrooms, basil, thyme, and oregano.  Cook stirring often until liquid has evaporated  (about 7 minutes).    Stir in tomato sauce and tomato paste.  Remove from heat and set aside. 

Spread 1/3 of the sauce in a 9 by 13 pan.  Top with half the noodles, spinach mixture and mozzarella.  (You may repeat layers...I didn't).  Sprinkle Parmesan cheese on top.  Bake 400 degrees for 25 minutes (approximately.)  Let stand for 5 minutes before serving.  Serves 8.  

(458 calories, 31 g protein, 53 g. carbohydats, 16 g. total fat, 28 mg cholesterol, 505 mg. sodium)

 

Laura's Lasagne

Lasagne noodles

1 pkg. Ground turkey

garlic powder

1 jar Prego spaghetti sauce

16 oz. Nonfat cottage cheese

lowfat mozzarella

optional:  spinach mushrooms, tomoatoes

 

Marcia's Spinach Lasagne

10                           lasagna noodles

2                             bunches spinach

1/2 c.                      chopped onion (leek)

1 cup                      grated raw carrot

2 c                          sliced fresh mushrooms

1  15 oz   can tomato sauce

Can `6 oz                tomato paste

1/2 c                       chopped pitted olives

1/2 t                        oregano

2 c                          cottage cheese

1 lb                         jack cheese slices

1/4 c.                      grated Parmesan cheese

Cook noodles 10 min.  Saute onions in oil and then add carrots, mushrooms.  Cook until crisp tender.  Stir in sauce, paste, olices, oregano.  Grease 13 x 9x2 pan.  Layer 1/2 of noodles, sauces spinach, sauted veggies, and cheese slices. Repeat.  Add parmesan cheese on top.  Bake  375 for 30 minutes

 


Janet's  Lasagna Bolognese   (serves 8-10)

Meat Sauce Bolognese

1 cup chopped onion

1 clove garlic, minced

1/2 cup chopped celery

2 Tbs butter

1 pound mild Italian Sausage

1 pound ground round beef

2 Tbs olive oil

1/2 cup dry white wine

2 cups chopped tomatoes, peeled and seeded

3 Tbs tonatoe paste

2 cups beef stock

1 Bay leaf

1/2 tsp sugar

1/2 tsp dried oregano

1/8 tsp allspice

Salt and Pepper to taste

 

Besciamella  (Italian Bechamel Sauce)

3 Tbs butter

6 Tbs flour

2 cups milk

1 cup heavy cream

1 tsp salt

Dash nutmeg

1 lb lasagna noodles (preferably green--I always use regular)

1 lb mozzarella cheese, grated

1/2 cup freshly grated Parmesan cheese

To prepare meat sauce, combine the onion, garlic, and celery and saute' over low heat in 2 Tbs butter until golden, 8-10 minutes, stirring frequently.  Remove to a heavy 3-4 qt saucepan.  In same frying pan, saute'  the sausage and ground round in the olive oil until lightly browned.  Stir to break up lumps.  Remove excess grease.  Add the wine to the meat and boil, stirring constantly, until the wine is almost evaporated.  Add meat to saucepan with onion mixture and add the tomatoes, tomato paste, stock, and seasonings.  Simmer, partially covered, for 1 hour, stirring occasionally.  

To prepare Besciamella, melt 3 Tbs butter in a heavy 2-3 qt saucepan, over low heat.  Stir in the flour and cook slowly 2-3 minutes, stirring constantly.  pour in the milk and cream slowly, stirring with a whisk to obtain a smooth sauce.  Heat to boiling, stirring constantly, until sauce thickens.  Remove from heat and add 1 tsp salt and the nutmeg.  Set aside.  (Makes 3 cups.)

Butter a 9x13x3-inch baking dish.  In a large 6-8 qt pot cook the lasagna.  When cooked, drain and cover lasagna with cold water, then lift out strips and drain on paper towels. 

To assemble, spread a layer of meat sauce on botton of baking dish to about 1/4 inch deep.  Over this lay 1/3 of the noodles, then 1/3 of the Besciamella and 1/3 of the mozzarella.    Repeat 2 more times; layering the meat sauce, noodles, Besciamella, and ending with the mozzarella.  Sprinkle top with grated Parmesan and bake in a preheated 350 degree oven until bubbly, about 30 minutes.  Can be frozen.

 

Susie’s Holiday Lasagne  Click here (long recipe)

 

 

Susie & Shelly's Pasta  with Fresh Tomatoes and Basil

1 Box Penne Pasta
8 Fresh Roma Tomatoes, diced
Extra Virgin Olive Oil (a good kind like Pietra Pinta from Bristol Farms)
7 Fresh Basil Leaves, julienned
2 Whole Garlic Cloves
salt and pepper to taste

Heat Olive Oil in large heavy bottomed skillet.  Add whole garlic and simmer over low heat until garlic turns golden brown.  Add the diced tomatoes and bring to bring to boil over medium heat.  Add the fresh basil and salt and pepper.  Remove the garlic cloves and toss over the cooked pasta.  Garnish with a healthy handful of grated Parmigiano.  Add extra olive oil to taste.

 

Susie's Penne Pasta with Spinach and Garlic

6 oz. penne

2 T. pine nuts

3 T. butter

1/2 c. shallots or leeks (or white onion. mild)

4 cloves garlic, minced

1/2 c. chicken broth

1/4 t. salt

1/4 t. pepper

5 c. (6 oz.) spinach

1/4 c. freshly grated Parmesan or Asiego cheese

Preheat over to 350 degrees.  Cook pasta.  Toast pine nuts on cookie sheet 5-7 ,inutes.  Set aside.  Melt butter in skillet.  Add shallots or leeks and cook for 5 minutes.  Add garlic, cook 3 more minutes.  Add broth, salt, pepper and a few red pepper flakes (no seeds).  Simmer uncovered 5 minutes.

 


Main Dishes and Cassaroles -- Mexican

 


Laun's Famous Taco Meat

2 lb. ground beef

1 onion, chopped

1 tsp. salt

2 Tbsp. chili powder

8 oz. can tomato sauce

Brown beef with onions.  While browning add salt and chili powder.  After browned add tomato sauce and simmer.  The longer it simmers the better!!!  You may need to drain off some fat if there's a lot.

 

 

Marcia's Enchilladas

Sauce:

2 Tbs. Red chili powder

1/2 c. flour

2 c. tomato juice

2 onions, ground very fine

salt

Mix chili powder and flour with a little water, add other ingredients and simmer until thick.  Always put plenty of sauce on top of enchilladas when serving.

 2 lbs. Hamburger

2 cups  ground onion

3 tsps. Chili powder

1 tsp salt

2 cups tomato pulp

2 tbsp shortening

1/2 lb cheese

tortillas


 

Mary Ann's Taco Meat

2 lb. lean ground beef

1 tsp. Salt

1/2 t. pepper

1/2 t/ garlic salt

2 bunches green onion, chopped

Pace Picante sauce (mild for Jeff Laun folks…could use Mild for more of a kick!)

Brown lean ground beef.  Drain any fat.  Add seasonings.  Add PACE to taste….I usually use about 2 cups.  Done!

 

 

Melinda's Canal Chimichangas

6 oz. Chorizo, crumbled and browned (6-8 minutes)

1/2 c. chopped white onion

1 clove garlic

1/2 t. cumin

8 oz. Tomato sauce

1/4 c. pitted, sliced olives

12 flour tortillas

1 c. Monterey jack

vegetable oil

1.c. sour cream,, cilantro sprigs, radishes for garnish;  guacamole

 

 

Seafood (Everything from the Sea!)

(no Rutters allowed…)

 

Susie's Bourbon Basted Salmon - Yummy!

1 1/2 lb. salmon fillets/steaks
Marinade:
1/4 c. brown sugar
3 T bourbon
3 T. chopped green onions
2 T soy sauce

Skin side down in pan, pour marinade over salmon and refrigerate 1 hour or more.  BBQ salmon 7 minutes per side.   Sooooo!! Good!!

 

 

Susie's Asparagus Supreme
3 lbs. asparagus, cleaned and trimmed (microwave for 3 minutes or blanched)
Melt 2 cubes butter.  Add 1 package Lipton Dry Onion Soup Mix.  Stir and pour mixture over asparagus in 9 x 13 pan.  Top with 1 cup mozzarella or jack cheese.  Bake at 450 for 10-12 minutes.


 

Marcia's Steamed Hood Canal Clams

Steam in 1/2 " of water with parsley, basil, garlic, and lemon on top of clams when cooking.

When opened, drizzle with garlic butter.  Take out immediately.

 

Susie's Fiisherman Tuna
Marinate and/or can:
Tuna filets sliced as thick as a big finger
Olive oil
Rosemary
Bay
leaf
Peppercorns
Cinnamon stick (or was it clove?)

Cook on an open grill

I know this sounds like a joke, but its not!

 

Mary Ann's Great Western Crab Cakes (Sunset)

3/4 c. each dry white wine ir chicken broth

1/4 c. fresh lemon juice

2 t. cornstarch

About 2 T. butter

1/3 c. mayo

2 large eggs

1/2 c. thinly sliced green onions

1/4 c. each minced red bell pepper and thinly sliced celery

2 T. Dijon mustart

1 clove garlic

1/8 t. cayenne

1 lb fresh crab, cooked and shelled

8. c. mixed salad greens, rinsed and crisped

lemon wedges

Make lemon sauce:

Bring wine and broth to boil. Reduce mixture to 3/4 cup, about 6 minutes.

Mix together juice, cornstarch, and sugar; slowly stir intobroth mixture. Continue to stir until broth boils, about 10 seconds. Stir in 2 t. butter;  keep sauce warm until used.

To make crab cakes:

Combine mayo, eggs, onions, pepper, celery, mustard, garlic, and cayenne.  Stir until well combined.  Pat crab until dry on paper towels.  Gently fold into mayo mixture.

Melt 2 t. butter in frying pan.  Spoons mounds of crab mixture (about 2 reound tablespoonsful) into pans.  Gently spread with back of spoon into 2 1/2 inch diameter cakes.  Cook until lightly browned (about 4 minutes).  With spatula, turn to brown other side.  Cook about 4 more minutes.  Toss greens with 1/3 c. lemon sauce.  Plate cakes and greens.  Drizzle extra sauce around cakes.  Garnish with lemon.


 


Vegetables and/or Vegetarian

 

Mary Ann's Cheese Topped Baked Onions

2 lbs. Small white onions, peeled

2 c. Thin white sauce

1/2 c. packaged bread crumbs

1/2 c. shredded cheese

3 T. melted butter or margarine

Cook onions in boiling, salted water 20-25 minutes or until tender.  Drain.  Prepare white sauce. 

Place onions in baking dish. Pour white sauce over onions. 

Combine bread crumbs, cheese, butter;  sprinkle over top/  Bake 400 for 15 minutes or until golden brown.

4-6 servings.


 

Mary Ann's baked onions (good with French dip sandwiches)

1 large Vidalia onion per person

1 tablespoon (or more) butter per onion

1/2 teaspoon salt per onion

1/4 teaspoon black pepper per onion

Remove outer skin of each onion. With a sharp knife, remove a very thin slice from bottom

of onion to remove root end and to allow onion to sit flat. Quarter onion, almost cutting down

to core, but not quite. Bake at 350 degrees F for about an hour.

Some people like to doll up their onions a bit, adding grated Cheddar cheese and garlic salt,

or crisp fried bacon, or all three. Others like a dash of Worcestershire sauce and still others

prefer a dash of soy sauce. Recipe courtesy of Savannah Scottish Games and Highland  Gathering,

Savannah GA.   [Internet]

 

Susie's Bunco Group Onion Shortcake

 

1 lg. white sweet onion, sliced thin

1/4 c. butter

1 1/2 c. corn muffin mix

1 egg, beaten

1/3 c. milk

1c. cream style corn

2 drops tabasco

1 c. sour cream

1/4 t. salt

1 c. shart cheddar cheese, shredded

1/4 t. dill weed, optional

 

Cook onion in butter until tender.  Combine next five ingredients and turn into greased 8" pan.  Add sour cream, salt dill weed, 1/2 c. cheese to onion.  Spread over batter and sprinkle with remaining cheese.  425 degrees for 25-30 minutes.  Cut in squares.

 

Green Bean and Pearl Onion Casserole
1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions
Directions

Blanch the green beans and pearl onions by placing them into a large pot
of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in
color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to
stop the cooking process. Drain them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until
they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt,
pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes
to thicken.
Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over
the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350

 


Susie & Shelly's Pasta  with Fresh Tomatoes and Basil

1 Box Penne Pasta
8 Fresh Roma Tomatoes, diced
Extra Virgin Olive Oil (a good kind like Pietra Pinta from Bristol Farms)
7 Fresh Basil Leaves, julienned
2 Whole Garlic Cloves
salt and pepper to taste

Heat Olive Oil in large heavy bottomed skillet.  Add whole garlic and simmer over low heat until garlic turns golden brown.  Add the diced tomatoes and bring to bring to boil over medium heat.  Add the fresh basil and salt and pepper.  Remove the garlic cloves and toss over the cooked pasta.  Garnish with a healthy handful of grated Parmigiano.  Add extra olive oil to taste.

 

Where's Marcia? Lasagne

(made when I couldn't find Marcia for her recipe)

1 pound   firm tofu (drained and blottted in paper towels)

8 oz                        lasagne noodles (precooking makes the job easier!)

1 T.                        olive oil

1 large                    onion or leek, chopped

1 pound   mushrooms, thinly sliced

1 t. each  dried basil, dry thyme, dry oregano

2 (15 oz each)         (no salt added) tomato sauce

1 can                      tomato paste (6 oz)

2 10 oz bags           fresh spinach, steamed, drained and sqeezed dry

1 cup                      part skim ricotta cheese

8 oz.                       mozzarella cheese, grated

1/4 c.                      grated Parmesan cheese

 

Break tofu into course chunks and let it drain. 

Mix ricotta and spinach and set aside.  Heat oil in pan and saute tof u, onion, mushrooms, basil, thyme, and oregano.  Cook stirring often until liquid has evaporated  (about 7 minutes).    Stir in tomato sauce and tomato paste.  Remove from heat and set aside. 

Spread 1/3 of the sauce in a 9 by 13 pan.  Top with half the noodles, spinach mixture and mozzarella.  (You may repeat layers...I didn't).  Sprinkle Parmesan cheese on top.  Bake 400 degrees for 25 minutes (approximately.)  Let stand for 5 minutes before serving.  Serves 8.  

(458 calories, 31 g protein, 53 g. carbohydats, 16 g. total fat, 28 mg cholesterol, 505 mg. sodium)

 

 

 

Thanksgiving Notes:

Click here for Thanksgiving Notes and Recipes

thanksgivingnotes.htm

 

 

 

Cookies, Pies, Desserts

 

 

Marcia's pie crust

2 c. flour and 1 t. salt

(Sift first and then lightly spoon into measurig cup)

2/3 c. shortening

Separate 1 egg yolk, beat with fork and add milk to make 1/3 cup

Cut shortening into sifted dry ingredients until mixture resembles corn meal.  Mix milk and one egg yolk with 1/4 c. of mixture

Add to remaining mixture to form dough.  Divide in half.  Roll out dough and place in pie pan.  Spread 1 T.  flour in pie crust. 

Fill and roll out dough for top crust.  Crimp edges and provide vents.

For Blackberry pie...

1 prepared pie crust

6 c. berries

3/4 c. sugar

2 T. tapioca

Bake 350 degrees for 35 minutes or until bubbling.

 

 

Marcia's Huckleberry pie

1 prepared pie crust

1 qt. huckleberries

3/4 c. sugar

2 T. tapioca

Bake 350 degrees for 35 minutes or until bubbling

 


Marcia's Apple Pie

5-7 large tart apples

3/4 c. sugar

2 T. flour

1 t. cinnamon

1/8 t. salt

1/4 t. nutmeg

Pare, core, and slice apples.  Add sugar mixed with flour, pices.  Fill 9" pastry pan.  Dot with butter.  Bake 450 10 minutes;  then 350 for 40 minutes.  Note:  If apples aren't tart, add 1 T. lemon juice

 

 

Marcia's Chocolate Chippers

1 c shortening

1 c. sugar

1/2 c. brown sugar

2 eggs

2 tsp. vanilla

2 c. flour

1 1/2 t. salt

1 t. baking soda

1 6 oz. pkg. chocolate chips

Mix first 5 ingredients till light and fluffly.  Stir int he rest of the ingredients.  Bake 350 for 10 minutes.  Hint:  Remove before they look done. 

 

 

Jeff's Favorite Chocolate Chip Cookie's (from Martha Stewart's daughter Alexis)

Alexis Stewart's Chocolate Chip Cookies

Alexis developed this chocolate-chip cookie recipe for her mother, Martha, when she was 12 years old.

Best enjoyed with a cold glass of milk, these flat, buttery cookies have a perfect combination of crunchiness and

chewiness. Use an ice-cream scoop to make evenly sized cookies. If cookies harden before you have a chance

to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for

easier removal.  Makes 50 four-inch cookies

1 pound (4 sticks) unsalted butter

3 cups brown sugar

1 cup granulated sugar

4 eggs

2 teaspoons pure vanilla extract

3 1/2 cups all-purpose flour

1 1/2 teaspoons salt

2 teaspoons baking soda

1 1/2 cups best-quality chocolate chips

Heat oven to 375 degrees. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips.

Drop 2 to 3 tablespoons batter per cookie onto a well-greased baking sheets lined with baking mats or parchment; space batter about 2 inches apart for spreading. Bake 8 to 10 minutes, until golden. Remove from baking sheets, and allow to cool on baking racks.


Easy Peach Cobbler  (Recipe courtesy Dori Sanders/Cooking Live)

1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)

Preheat oven to 375 degrees.

Pour the melted butter into a 13 by 9 by 2-inch baking dish.

In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.

In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.

Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: Easy

 

Shelly's Crème Brulee

8 fluid oz of half and half

1 Tahitian vanilla bean

1/2 teaspoon vanilla extract

8 egg yolks

1 whole egg

5 oz sugar

24 fluid oz heavy cream

1 cup fine sugar, as needed

Heat half and half with vanilla bean and extract.  Whisk together yolks, egg and sugar.  Pour a small amount of hot half and half into the egg mixture to temper the eggs.  Add the remaining half and half .  When cooled, add in cream.  Cool completely.  Remove vanilla bean.  Preheat oven to 325 degrees.  Fill ramekins with mixture and place in baking dish.  Fill with hot water half way up, cover tightly with foil and bake for 35 minutes.  Cool well.  Sprinkle sugar over surface of crème.  Place under broiler and broil until nicely browned and caramelized.

Yield:  8 portions

 

Manu's Egg Custard

3 eggs beaten

1/2 t. salt

3-6 T. sugar, beat together

Add 1 t. vanilla and 2 c. milk scalded

Place custart cups in a dish of water and bake at 300 degrees for about an hour.  To test for doneness, insert a knife.  If done, it will come out clean.  Makes 4 custard cups.

 

Susie's Flourless Chocolate Cake with Caramel Sauce

10 to 12 servings

Cake

1 cup (2 sticks) butter, cut into pieces

8 ozs. Semisweet chocolate chips (about 1 ½ cups)

1 1/4 cups sugar

1 cup sifted unsweetened cocoa powder

6 large eggs

Caramel Sauce

1 ½ cups sugar

1/4 cup water

1 ½ teaspoons fresh lemon juice

1 cup whipping cream

2 Tablespoons (1/4 stick) unsalted butter

Vanilla Ice Cream

For Cake: Preheat oven to 350. Butter 10 inch diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate chips in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate)

For Caramel Sauce: Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)

Cut cake into wedges. If desired, arrange wedges on baking sheet and re-warm in 350 oven 10 minutes. Re-warm caramel sauce over medium-low heat, stirring often. Place 1 small cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

 

Jeff and Patty’s Christmas Toffee
(modified recipe of Marge Cantu, former co-worker with Patty at Covington & Crowe, LLP)
1 cup sugar
1 cup Spanish peanuts
2 cubes butter (not margarine)
3/4 cup milk chocolate chips
3 Tbsp water
[Get your measuring cups/spoons, foil, and plastic wrap ready before you start]
Cook sugar, butter, and water on medium-high heat for about 15 minutes, stirring often; it will turn a brown-carmel color.  Use candy thermometer and take it off the heat immediately at 300 F (150 C).  Pour into aluminum foil lining in a 12x12 square pyrex dish.  Careful, very hot!  Add 1 cup of salted Spanish peanuts, evenly, right away, and sink them into the
carmel with the edge of the spatula.
Let sit for 5 minutes.  Pour chocolate chips over the toffee and they will melt after about a minute.  Then, spread evenly with spatula.  When cool, lift with foil edges out of pyrex dish; we then put toffee on one of the stove burners to cool faster.  Later, stack in refrigerator.  Store in refrigerator, we think they last longer that way and are more tasty when served cold.   We made this for Christmas gifts in 1996 and 200
3.