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
Use Shirakiku Brand
(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
Note: I like to use the Shirakiku brand
seaweed too, our exchange students
from
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
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!
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
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
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
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
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)
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
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.
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
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"
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
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.
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
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
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.
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
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
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.
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
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 2003.