Thursday, October 25, 2007

Spiced Pumkin Bread w/ orange cream cheese

Posted by Pat

  • 1/3 C. butter, softened 1 1/4 C. sugar
  • 1 C. solid pack pumpkin 1 egg
  • 1 3/4 C. flour 1 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda 1/2 tsp. salt
  • 1/2 tsp. cinnamon 1/4 tsp. baking powder
  • 1/2 C. dried currants 1/2 C. chopped pecans
Beat butter and sugar until light, add pumpkin and egg,mixing well. In medium bowl combine flour, pumpkin, pie spice, baking soda, salt, cinnamon and baking powder; gradually add to butter mixture, mixing until well blended. Stir in currans and pecans.

Pour into greassed loaf pan and bake at 350 for 1 to 1 hour and 15 min. or until wooden pick come out clean. Cool in pan on wire rack for 15 min. then remove from pan and cool completely.

Serve with orange cream cheese.


Orange Cream Cheese

In medium bowl combine 1 8oz. pkg. softened cream cheese, 3 T. sugar, 2 tsp. vanilla and 1 tsp. dried orange peel; stir until smooth. Stir in 1 to 1 tsp milk to make spreading consistency.
I like to let the orange cream cheese set a while so the dried orange peel isn't so hard.

Spicy Orange Beef Kabobs

Posted by Pat

Now it's time for some beef!

  • 1 lb. boneless sirloin, 1" thick 1 onion cut into 8 wedges
  • 1 red, yellow or green bell pepper cut into 1" pieces.
  • 1/2 C. A.1 steak sauce 1/4 C. frozen orange juice concentrate
  • 1 tsp. crushed red pepper 1 T. packed brown sugar
  • 2 C. hot cooked rice
Cut beef into 1" pieces. Alternately thread beef, onion and bell pepper on each of four 12" skewers. Heat steak sauce, orange juice concentrate, brown sugar and crushed red pepper, stirring to blend. Grill kabobs over medium heat for 9 to 11 minutes, brushing with sauce and turning occasionally. Serve over rice. You can save back some of the sauce to use for dipping or just to pour over the meat and veggies.

Chicken Marsala

Posted by Pat

Another yummy chicken recipe, Darci you will love this one!

  • 4 boneless, skinless chicken breasts 1/2 lb. mushrooms
  • seasoned flour 1/2 C. butter
  • 3 T. lemon juice(fresh) 2 chicken bouillon cubes
  • 1/2 C. boiling water 2 oz. marsala wine

Cut breasts in half, flatten with mallet and dredge in flour. Melt butter in skillet and brown chicken. Add mushroooms. Stir bouillon in boiling water, add wine and lemon juice. Pour over chicken and simmer uncovered for 15 to 25 minutes.

Note: I always add a litte olive oil to the skillet with the butter to keep it burning.

Chicken with wine-mushroom sauce

Posted by Pat

It's been a long time since I have gone through my "old fashion" recipe box and when I did I pulled out a couple of wonderful chicken recipes I had forgotten about, hope you give them a try!

  • 1 T. butter 2 T. olive oil, divide use
  • 8 oz. slice mushrooms 1 T. minced fresh basil or parsley
  • 4 bone in chicken breasts w/skin salt and pepper to taste
  • 1/2 C. dry white wine 1/4 C. chicken broth
  • 1/4 C. heavy whiping cream
Melt butter in large deep non-stick skillet. Add 2 tsp. of the olive oil. When oil and butter are hot add mushrooms. Saute on med.high heat until mushrooms are lightly browned and softened and all liquid has evaporated. Remove mushrooms and set aside. Season mushrooms with salt, pepper and the parlsey or basil.

Return skillet to med-high heat. Add remaining olive oil. Season chicken on both sides with salt and pepper. Add chicken in a single layer skin side down and cook until well browned, about 5 min. on each side. Lower heat to medium, cover and cood until cooked trhug, about 8 to 14 min.

Transfer chicken to large plate and cover. Pour off fat from skillet, add wine and boil on high until reduced by half, about 2-3 minutes. Add broth and boil until reduced by half, about 1 minute.

Add cream and boil 1 minute, stir in mushrooms. Taste and add salt and pepper if needed. Spoon sauce over chicken and enjoy!

Note: We always prepare more sauce so I increase the amounts, we like it over rice or noodles so extra sauce is great.

Wednesday, September 19, 2007

Cream of Tomato Soup

This is a recipe I created in my attempt to duplicate the soup that is served at the Nouvelle Cafe (aka "that place with the tomato soup") in Wichita. Everyone who has tried it says it tastes like the real thing! It is rich and velvety and very satisfying. Keep in mind that I just guessed at everything, so most of the ingredients listed are approximate.

Start with a small amount of finely minced fresh onion (about 1/8 to 1/4 cup) which you saute in a tablespoonful of butter or olive oil. When the onion is tender it will look clear. Now you can add a dash of garlic powder, a half-teaspoon of sugar, a small can of tomato paste (paste, not sauce), and about 2 cups of water. Stir the water slowly into the paste, using a wire whisk, until it is smooth. Bring this to a simmer and add at least a teaspoon of dried basil which you crush in your palm before throwing into the soup. Once you have made the soup, you will probably make adjustments to your own taste. You may also want to add a small amount of oregano as well, but I like the basil, and lots of it! When the mixture has been simmering for several minutes, add a cup of whipping cream (hey, I said this was rich!) and whisk carefully until blended. Heat gently, stirring occasionally, and add salt and pepper to taste (don't allow it to boil or the cream may curdle). It will taste quite bland until you put enough salt into it, but I can't really say how much you should use. Now... pour into a pretty bowl and indulge!

Wednesday, September 12, 2007

Red Wine Mushrooms

This is probably the standard way to cook mushrooms - at least, it always has been at my house - but here's the recipe anyway:

Sauté sliced mushrooms in bit of olive oil until the look done, then add a splash of red wine. Salt to taste, and there you go. Apparently this recipe is about as French as it sounds, because it seemed to amuse/impress the heck out of my French friend when I told him I prepared them this way.

Quick Lime Sauce

I made this one up on-the-fly yesterday when Megan and I needed a sauce for our chicken quesadillas. I combined mayonnaise (roughly 1 1/2 tablespoons), sugar (roughly 1 teaspoon), vinegar (a splash), garlic powder, citrus pepper, and the juice from half a lime and it was awesome. It went very well with the chicken, although it didn't make as much as we needed. And if you've got yogurt, adding that in equal parts with the mayo and doubling the other ingredients would probably be good, and considerably more healthy.

Artisan Pizza

This is the ultimate pizza dough. It sounds like a lot of work but it's really just a few minutes, plus lots of down time in the fridge. It's also fairly fail-proof, provided that your yeast isn't dead - overcooked, undercooked, dough too wet, dough too dry - it's very forgiving.

Ingredients:
  • 3/4 cups plus 1 tablespoon unbleached all-purpose flour
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup warm water
  • 4 teaspoons olive oil
In a small bowl, proof the yeast by combining it with the sugar and slowly stirring in the warm water. Put in a warm place (an oven that's been briefly preheated then turned off, for example) for 10 minutes. If your yeast mixture has become cloudy and ferment-y, you're good to go.

During those ten minutes, mix together your flour and salt in a smallish mixing bowl. Add the proofed yeast and stir until just combined. This is a very wet, sticky dough, so don't freak out.

Pour the olive oil into something like a 2-cup measure, and swirl to coat the sides. Drop/scrape/scoot your dough in there and turn it so that it gets completely covered with olive oil.

Then cover the whole thing with plastic wrap and let it sit out for 30 minutes. Then stick it in the fridge.

You'll want to do all that in the morning, because it needs to sit there in the fridge for at least 6 hours. If you don't have six hours, you can do it one hour by setting it somewhere warm. If you have more than six hours, don't worry about it. You can even leave the thing in there overnight, no worries.

An hour before you want to bake, preheat your oven to 475, and sit a baking stone in there if you're fancy. Take your bowl of dough out of the fridge, pour some of the olive oil onto your hands so you're nicely greased up, then take the dough out, hold it in one hand, and pour the rest of the olive oil out onto your pizza pan or cookie sheet. Spread it around, then plop your dough on it. Pat it into a ball, press it down gently, then ignore it for 15 minutes. Go work on your pizza toppings, this is a great recipe for multi-tasking.

After it's set for 15 minutes, shape it into whatever pizza shape you want, then cover it with plastic wrap and leave it alone again, this time for 30-60 minutes.

Now it's time to bake it. You can do something fancy with your baking stone if you want, like setting the pizza pan on it for five minutes, then adding your toppings, then sliding the pizza directly onto the stone for a couple minutes. But if you don't have a pizza stone, then just bake the dough 5 minutes on its pan/sheet, add your toppings (your extremely delicious, high-quality toppings), and then slide directly onto the rack to finish baking.

Perfection.

You can put anything on this pizza, but I've found I prefer it without sauce, or with something extremely minimal. My favorite thing to do is to brush the hot crust with a halved clove of garlic, then add caramelized onions and red bell peppers, grilled chicken, and sliced Munster cheese.

My other favorite thing is to use a base of garlic-herb cream cheese, topped with caramelized onions (it's my thing, okay?),wilted spinach, and roasted grape tomatoes.

Makes great dessert pizza, too.

Tuesday, July 17, 2007

Apple-Berry Salsa

This recipe comes from a Pampered Chef cookbook. It is a light, refreshing treat and is great for parties, brunch, showers... any time! I like it so well that sometimes I make a batch and keep it in the refrigerator for days so I can nibble whenever I want to!


2 medium Granny Smith apples, peeled, cored, and finely diced
1 pint strawberries, hulled and diced
2 kiwi, peeled and finely diced (I'm allergic to kiwi, so I leave it out)
1 small orange
2 Tablespoons packed brown sugar
2 Tablespoons apricot jam or apple jelly

Place diced apples, strawberries, and kiwi in a bowl. Zest the orange, reserving one teaspoon zest. Juice the orange, reserving two tablespoons of juice. In a small bowl, combine orange zest, orange juice, brown sugar, and jelly. Stir well; pour over fruit and mix gently. Refrigerate until ready to serve. Makes 3 cups. Serve this with cinnamon tortilla chips. To make the chips, preheat oven to 400 degrees. Cut eight 7-inch flour tortillas into wedges. arrange on baking stone or cookie sheet. Lightly spray tortillas with water or cooking spray. Sprinkle with a cinnamon-sugar mixture. Bake 8-10 minutes until light golden brown and crisp. You can dress up the chips for a party by drizzling them with a tiny bit of melted semi-sweet chocolate. Allow the chocolate to harden before storing the chips in an airtight container.

Summer Sunshine Punch

I sort of made this up when I was looking for a refreshing punch to serve at a baby shower. I'm not really sure how many servings it makes, because everyone comes back for more!


1 gallon of water
2 to 3 cups of sugar
1 (12 oz.) frozen lemonade concentrate
1 (12 oz.) frozen orange juice concentrate
2 teaspoons vanilla
2 teaspoons almond extract
1 (46 oz.) can pineapple juice, chilled
2 liters ginger ale, chilled

Combine water and sugar in a large saucepan; bring to a boil, stirring occasionally until sugar is dissolved. Combine with next five ingredients; chill. Add chilled ginger ale just before serving. Garnish with orange and lemon slices. Serve over ice.

Grilled Fish Amandine

This is a mild and delicious way to serve fish. If you don't like fish... this may change your mind.

All you need are fish fillets that are mildly flavored, such as tilapia, orange roughy, red snapper, etc. Place the fillets on a foil-covered grill and cook until the fish becomes opaque and flakes with a fork. It only takes about 20 minutes total, unless the fillets are very thick. Poke a few holes in the foil to allow some smoke to reach the fillets. While the fish is grilling, saute about a half-cup of sliced almonds in a tablespoon or two of butter until golden, stirring frequently. (If you wish, you may brown the almonds without butter) When your fillets are done, place them on a platter and drizzle them with lemon juice, sprinkle with the sauteed almonds and a bit of salt. You will love it! It's about the only way I serve fish now. Enjoy!

Sunday, May 27, 2007

Joe & Michelle's Marinade

This makes absolutely killer steaks. Combine 1/4 cup olive oil, 1/4 cup soy sauce, 1 teaspoon lemon pepper, and 1 teaspoon garlic powder and toss in the steaks. Marinate them as long as possible - thirty minutes will do, but overnight is better. That's all. After that the only trick is to make sure that you have a good person tending the grill. Also it doesn't hurt to add a splash of cooking sherry.

Quick White Cake

This is a good, simple Mennonite recipe that makes a very delicious little cake. Quickly. It's rather dense and coarse, which aren't qualities you usually look for in a cake, but everybody loves it.

Combine:

1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

and the add:

1/3 cup shortening
2/3 cups milk
1 teaspoon vanilla

Beat for two minutes and add one egg, then beat for two more minutes. Bake at 350 for about half an hour, and then frost or ice with your favorite frosting or icing.

Wednesday, May 2, 2007

Chewy Butterscotch Brownies

The second time that I made these brownies, I accidentally put in all of the butterscotch chips at once, instead of saving 2/3 cup to sprinkle on top. The result was a denser brownie with almost a candy-bar consistency. We liked them so much that I have been making them that way ever since. (But you will need to shorten the baking time by 5 to 10 minutes if you do it my way.)

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cup packed brown sugar
1 Tablespoon vanilla
2 eggs
1 2/3 cup (11 oz. pkg) butterscotch baking chips, divided
1 cup chopped nuts, if desired

Preheat oven to 350 degrees. Combine flour, baking powder, and salt in medium bowl. Beat butter, brown sugar, and vanilla in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of the butterscotch chips. Mix in nuts, if desired. Spread into ungreased 13 x 9 inch baking pan. Sprinkle with remaining butterscotch chips. Bake for 30 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Makes about 4 dozen brownies.

Lemon Meltaways

These pretty cookies are bursting with fresh lemon flavor. This recipe comes from Land O Lakes.


Cookies:
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup butter, softened (use real butter, not margarine)
1 teaspoon grated lemon peel
1 Tablespoon lemon juice

Frosting:
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 teaspoon lemon juice

In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Divide the dough in half. Shape each half into 8" by 1" roll. Wrap in plastic wrap and refrigerate until firm, about 1 to 2 hours. Heat oven to 350. With sharp knife, cut each roll of dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 12 minutes until set. (These cookies will not brown.) Cool completely. For frosting, combine all ingredients in a small mixer bowl. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies. Makes about 4 dozen cookies.

Pumpkin Cupcakes

These are incredibly moist and delicious. Try sprinkling the cupcakes with nutmeg after frosting them.


1 box spice cake mix
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water

Preheat oven to 350. Blend dry cake mix with pumpkin, eggs, oil, and water. Beat for two minutes with electric mixer. Fill paper baking cups 3/4 full. Bake at 350 for 20 minutes. Frost with cream cheese icing.

Stuffed Pepper Soup

John found this fabulous recipe on the Internet several years ago. It tastes just like the Stuffed Pepper Soup we have all enjoyed at the Mason Jar restaurant in Manitou Springs, Colorado.


1 pound ground beef
1 green bell pepper, seeded and chopped
1 cup finely diced onion
1 can (29 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 can (14 oz.) chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
2 cups cooked white rice
shredded cheddar cheese (optional)

In a large pot, brown meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting it brown. Add tomatoes, tomato sauce, chicken broth, thyme, sage, and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender. Add cooked rice to soup, heat through and serve, sprinkled with shredded cheese, if desired. Makes six servings.

Chocolate Crinkles


An old favorite, and oh-so-good! I think this is my favorite cookie... well, definitely in the top three!






1/2 cup vegetable oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

In a large mixing bowl combine oil, melted chocolate, and sugar. Blend in one egg at a time until well mixed. Add vanilla. In a separate bowl, mix flour, baking powder, and salt together, then stir into chocolate mixture a little at a time. Chill dough for several hours or overnight. When ready to bake cookies, preheat oven to 350 degrees. Shape dough by heaping teaspoonful into balls; roll in powdered sugar. Place 2" apart on greased cookie sheets. Bake 10 to 12 minutes. Makes 6 dozen.

Thursday, April 26, 2007

Mom's Sloppy Joes

Mom has been making these for as long as any of us can remember! It's one of the first recipes I got from her when I was in my teens. I don't know of anyone who doesn't love these sloppy joes.


Brown 1 1/2 to 2 pounds lean ground beef with some chopped onion. Add 4 to 5 Tablespoons of brown sugar and one bottle of chili sauce. Simmer over low heat until it has thickened. Serve on buns. This is also great in the crock-pot, especially if you are making a larger quantity. Just brown and drain the ground beef and stir in the onion, brown sugar and chili sauce. Cook on low for several hours.

Asparagus-Cheese Casserole

I've taken this to many luncheons and pot-lucks. I'm always asked for the recipe. It's simple and delicious.


1 lb. cooked, cut asparagus
3 slices toast, cubed
2/3 cup shredded cheddar cheese
1 Tablespoon melted butter
1 egg, beaten
1 cup milk
dash pepper
3/4 teaspoon salt

Place half the cooked asparagus in bottom of a greased 1 1/2 quart baking dish. Add half of toast cubes, then half of cheese. Top with remaining asparagus, toast, and cheese. Combine egg, milk, and seasonings; pour over all. Drizzle with melted butter. Bake in preheated 350 degree oven for 45 to 50 minutes. Makes 6 - 8 servings.

Add-ins: mushrooms, ham, tuna, or ripe olives.

Working Woman's Easy Macaroni and Cheese

Mix this together, pop it in the oven, and while it is baking you'll have an hour to prepare the rest of the meal. Or, go put your feet up.


6 Tablespoons butter
2 1/2 cups uncooked elbow macaroni
1/2 lb. shredded cheddar cheese
salt and pepper to taste
4 cups milk

Heat oven to 350 degrees. Place butter in a 13 x 9 inch baking dish; place in oven until butter melts. Pour uncooked macaroni into melted butter and stir with wooden spoon until macaroni is coated. Pat macaroni into an even layer in the pan. Cover top of macaroni evenly with shredded cheese. Pour milk slowly over top of macaroni and cheese layers. Bake uncovered in preheated oven for one hour. Do not stir. Makes 9 - 12 servings.

Longhorn's Beer-Cheese Soup

Use the beer. It's just not the same without the beer. (and the alcohol evaporates anyway)


1 quart water
8 oz. beer
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup finely chopped onion
3 Tablespoons granulated chicken stock base
1/3 lb. Mexican Velveeta, cubed
1/3 lb. regular Velveeta, cubed
4 oz. grated cheddar cheese
1/2 cup butter
8 Tablespoons flour

Bring water and beer to a boil and add vegetables and chicken stock base. Return to a boil, reduce heat and simmer about 20 minutes or until vegetables are tender. Add cheeses gradually, stirring until cheese melts. In a separate pan, melt butter and make a roux mixture with the butter and flour (as if for cream sauce) and add to soup. Stir and simmer until soup thickens. Serve with your favorite crackers. Makes 4 servings.

Sunday, April 22, 2007

Beef and Bean Roll-ups

This hearty and flavorful recipe was created by a male contestant in the 1969 Pillsbury Bake-off. It's a simple dish of baked beans and beef with a brown-bread style biscuit dough.


Biscuit dough:
2 cups flour
1/2 teaspoon salt
1/2 cup milk
2 teaspoons baking powder
1/4 cup butter
1/4 cup molasses

Meat mixture:
1 to 2 pounds ground beef
2 (1 lb. each) cans pork and beans (undrained)
2 tablespoons instant minced onion
1/2 cup molasses
1/4 cup ketchup

Preheat oven to 400 degrees. Prepare meat mixture by browning ground beef, drain well and add beans, onion, molasses, and ketchup. Mix well and bring to a boil. Remove from heat and cover to keep warm.

In a large mixing bowl, combine flour with baking powder and salt. Cut in butter until crumbly. Add milk and molasses; stir just until dough clings together. On a lightly floured surface, knead dough 5 or 6 times. Roll out to a 12 x 9 inch rectangle. Spread 3/4 cup warm meat mixture over dough. Starting with longer side, roll up. Cut into 12 1-inch slices. Pour remaining meat mixture into a 12 x 8 or 13 x 9 baking dish. Place biscuit slices on hot meat mixture. Bake at 400 degrees for 20 to 25 minutes.

Note: to speed preparation you can roll out the dough as if you were making biscuits, cut with a biscuit cutter and place them atop the meat mixture. It's just as tasty either way. I have found that certain brand of beans have less "juice" than others, so it may be necessary to add a little water to the meat-bean mixture. You don't want the beans and beef to be dry.

Carrot Crunch

This is an interesting relish to serve as an accompaniment to almost any meal. Make it 3 days in advance of serving, as it needs time for the flavors to blend.


4 large carrots
1 cup sugar
1 large lemon
1/2 cup chopped walnuts

Peel carrots and finely grate them (or use a food processor). Place in a large bowl. Finely grate lemon peel and add to carrots. Squeeze the lemon juice over the carrots. Add sugar, stirring until dissolved. Store, covered, in refrigerator for three days to allow flavors to blend. Just before serving, stir in the walnuts. Makes 1 pint.

Creamed Tuna Au Gratin with Fried Noodles

This recipe is from the Western Pacific Railroad. It was served in the dining car back in the hey-day of rail travel. It's a tasty alternative to the usual tuna casserole.


1/2 cup Chinese fried noodles
1 (6 1/2 oz.) can tuna, drained
1 cup white sauce
1/8 teaspoon salt
dash pepper
1/4 cup bread crumbs
2 Tablespoons Parmesan cheese
1/2 Tablespoon melted butter
dash paprika

Butter two individual au gratin dishes, and place fried noodles within. In a saucepan over medium heat, combine tuna, white sauce, salt, and pepper. Heat through. Pour over noodles; sprinkle bread crumbs and Parmesan cheese over top. Dot with butter; sprinkle with paprika. Bake at 375 degrees 20 to 25 minutes or until bubbly and golden brown. Note: I usually double the recipe and place it in one casserole dish. It will take a bit longer to bake.

Friday, April 20, 2007

Christmas Cauliflower

Because this is so rich, I only make it for holiday gatherings. This recipe is from "Taste of Home".


1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 oz.) sliced mushrooms, drained
1/4 cup butter
1/3 cup flour
2 cups milk
1 cup (4 oz.) shredded Swiss cheese
2 Tablespoons diced pimentos
1 teaspoon salt

Cook cauliflower in a small amount of water until crisp-tender; drain well. In a medium saucepan, saute green pepper and mushrooms in butter for a couple of minutes. Add flour and stir to make a smooth paste. Gradually stir in milk. Bring to a boil and boil for two minutes, stirring constantly. Remove from heat; stir in cheese until melted. Add pimentos and salt. Place half the cauliflower in a greased two-quart baking dish, top with half the sauce. Repeat layers. Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika, if desired. Makes 8 to 10 servings.

Tuesday, April 17, 2007

Creamy Banana Pudding

This is the ultimate banana pudding!


1 can sweetened condensed milk
1 1/2 cups cold water
1 pkg. (4 servings) instant vanilla pudding mix
2 cups whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

In large bowl, combine condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup mixture into 2 1/2 quart glass serving bowl. Top with 1/3 each of the wafers, bananas, and pudding. Repeat, layering twice and ending with pudding. Cover and chill. Garnish as desired. Makes 8 to 10 servings.

Gilbertini

Do you remember this dish from the old Applegate's Landing Restaurants? They used to serve it in individual ramekins straight from the oven, the cheese still bubbling hot. You'd have to wait half your lunch hour before it cooled enough for you to eat! It was well worth the wait.


2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 teaspoon salt
dash pepper
6 oz. shredded mozzarella cheese
1/4 cup shredded cheddar cheese
Parmesan cheese
1 lb. bulk pork sausage, crumbled, browned, and drained
8 to 10 oz. pasta shapes, cooked and drained

Saute garlic in butter for one minute, add flour to make a smooth paste. Pour in milk, cook and stir until thickened; stir in salt and pepper. Combine white sauce, sausage, and pasta. Pour into greased casserole and top with cheeses; sprinkle with Parmesan. Bake at 375 degrees for 20 minutes or until bubbly. Serves 6. Note: I usually add a bit of mozzarella and Parmesan to the white sauce.

Sunday, April 15, 2007

Glazed Cinnamon-Raisin Biscuits

Remember Hardee's wonderful Cinnamon-Raisin Biscuits? Well, here they are again!


Biscuits:
2 1/2 cups biscuit mix
1/2 cup raisins
2/3 cup milk
2 Tablespoons sugar
1 teaspoon cinnamon

Glaze:
2/3 cup powdered sugar
1 Tablespoon water or milk
1/4 teaspoon vanilla

Mix together biscuit mix, raisins, milk, sugar, and cinnamon to form a soft dough. Turn dough out onto cutting board that has been dusted with flour or biscuit mix, gently roll to coat. Shape into a ball; knead 10 times. Roll 1/2 inch thick; cut with 2 1/2 inch cutter that has been dipped in biscuit mix. Bake on greased cookie sheet or in two round cake pans in a 450 degree oven for 8 to 10 minutes until golden brown. For glaze, beat together powdered sugar, water or milk, and vanilla. Spread over warm biscuits. Serve immediately. Makes 15 to 20 biscuits.

Mexican Cheese Soup

This is an adaptation of a recipe I cut from a magazine many years ago. It is a very hearty meal-in-a-bowl. Enjoy!


1 pound ground beef
1/2 teaspoon salt
2 cups water
1 cup whole kernel corn
1 cup chopped potato
1 cup sliced celery
1/2 cup carrot slices
1/2 cup chopped onion
2 teaspoons beef bouillon crystals
1/2 to 1 teaspoon Tabasco sauce
1 jar any kind Mexican cheese dip

Brown ground beef in large saucepan, drain. Add remaining ingredients, except for the cheese dip and potatoes, and simmer until vegetables are tender, stirring now and then. Add the potatoes (you could add them at the beginning, but they will disintegrate by the time the soup is done. Which isn't actually a terrible thing.) Stir in cheese dip and heat gently. Makes 4 to 6 servings.

Enchilada Strata

I've been making this stacked enchilada dish for over 20 years. I usually serve it with refried beans and a salad or fruit for a complete meal.


1 pound lean ground beef
1 medium onion, chopped
1 garlic clove, crushed
1 can (10 oz.) enchilada sauce, reserve 1/4 cup
1 can (4 oz.) diced green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano
10 corn tortillas
1 cup (4 oz.) shredded cheddar cheese
Sour cream, if desired

In large skillet, cook ground beef, onion, and garlic until beef is lightly browned. Drain. Add enchilada sauce (reserve 1/4 cup). Stir in green chilies, salt, and oregano. Cook, uncovered, over medium heat to blend flavors, stirring occasionally. Warm tortillas in microwave between damp paper towels, or according to package directions. Place a heated tortilla in a greased deep casserole dish. Spread tortilla with about 1/4 cup meat mixture; sprinkle with about 1 Tablespoon cheese. Place another tortilla over cheese; top with meat and cheese layers. Continue stacking tortillas, meat, and cheese. Drizzle reserved enchilada sauce over stack. Cover and bake in a 350 degree oven for 15 to 20 minutes, or until heated through. To serve, cut in wedges and top with a dollop of sour cream. Makes six servings.

Creamy White Chili

In a word: mmmmmm...


1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 Tablespoon vegetable oil
2 cans (15 oz. each) Great Northern beans, rinsed and drained
1 can (about 14 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (adjust to taste)
2 to 3 cups diced, cooked chicken
1 cup sour cream
1/2 cup whipping cream

In large saucepan, saute onion in oil to soften. Add garlic and cook for one minute. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add cooked chicken and simmer for a few minutes more. Remove from heat; stir in sour cream and whipping cream. 6 servings.

Version française

Saturday, April 14, 2007

Amazing Soft Ginger Cookies

I came across this recipe after a particular coworker stole the ones I had from Lindsborg. And in retrospect, I guess it was a good thing. These cookies are unreal.

Ingredients:

2 1/2 cups all-purpose flour
2 generous teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon (at least!)
3/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar (for rolling the balls of dough in)

And now I will reveal the Secret of the Cookie, because I find it amazing: If you want big, soft cookies, use cold butter or margarine (to accomplish this, you'll either need the kind that comes in the tub, or one heck of a good mixer). If you want flat, soft cookies, use room temperature butter. I swear. With that in mind:

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

At this point you will absolutely want to chill the dough for a while, or it will be too sticky to handle.

When the dough is suitably chilled, shape it into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a greased cookie sheet, and flatten slightly. Or don't flatten. I never do.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container, in the unlikely event that there are any left to store.

Darci's Tuna Salad

It seems like a dubious honor to have my own tuna salad, but it gets rave reviews. My friends won't make their own tuna when I'm around, and J once accidentally offended me by claiming that the best dish I prepare is tuna. He insisted that it was a compliment. So, here goes:

Combine a can of tuna with a large teaspoonish amount of mayonnaise and a forkful of relish. Add the following:

a few shakes of garlic powder

a few shakes of onion powder (and/or a palmful of dried minced onion)

a few shakes of basil, crushed

enough dill to create a thin layer over everything

many, many shakes of lemon pepper

When you can no longer see the tuna, you've got it all right. Stir together, and if you want to be really classy, add some grated apple. Otherwise, slap it on some bread and have an excellent tuna salad sandwich.

There it is, folks. My secret revealed.

Snacker Crackers

1All credit for this recipe goes to Jenny. It was her brilliant and celebrated idea.

Ingredients:

Ritz crackers, preferably of the garlic or vegetable variety

Pepperoni

Grated cheese, of your favorite variety

Black olives


To make: combine the last three ingredients on top of the first. Microwave until all the cheese is melted. Supply napkins. Enjoy.

Vietnamese Fried Rice

1Well, this recipe started out as Vietnamese fried rice, but I've tweaked it so many times that it's probably a totally different recipe now. Also, I apologize for the vagueness: I basically made this recipe up and I never measure.

Cook some rice. I usually start with between 1 and 1 1/2 cups dry, and use a rice cooker.

Heat up a skillet with enough oil to cover the bottom, and a bit to spare.

Add rice.

Then, add (about):

1 tsp salt

1 tsp pepper

Chinese 5 spice

garlic powder

onion, in some form (if it's not dried or powdered onion, then you should simmer it for a while before adding the rice)

1 tbsp soy sauce

3 tbsp sugar

And mix that together really well. If you have some cooked, cut-up meat, you can add that now. I usually don't, and it's still delicious.

Spoon all the rice to one side of the skillet and add an egg to the empty side. Let it cook a little bit, and then stir it in. Pour another egg over the rice and mix that in until it cooks. And, if you have lots of rice, add another one.

If you're a healthy person you can add some peas or other relevant vegetables, or you can do it my way and call it done with the egg.

Friday, April 13, 2007

Apple Pork Chops

I cut this from a newspaper years ago. The apple makes the pork chops moist and tender!


8 pork chops, cut 1/2 inch thick
salt and pepper
1/2 cup Heinz 57 Sauce, original flavor
1 can (6 oz.) frozen apple juice concentrate, undiluted
3 cooking apples, cored, sliced 1/2 inch thick

Trim excess fat from chops; brown in skillet. Season with salt and pepper. Place in a 13" x 9" baking pan; arrange apple slices over chops. Combine 57 Sauce and apple juice; pour over chops. Bake at 350 degrees for 30 to 40 minutes or until chops are tender, basting occasionally.

Meatballs Hawaiian

I've been making this for many years.


1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 egg
1 teaspoon water
1/4 cup flour
3 Tablespoons vegetable oil
1 can (about 14 oz.) pineapple chunks, juice reserved
1/4 cup firmly packed brown sugar
2 Tablespoons cornstarch
1/4 cup cider vinegar
1 Tablespoon soy sauce
2 green peppers, seeded and cut in strips
hot cooked rice

Mix ground beef lightly with salt and ginger; shape into 16 balls. Beat egg slightly with water and then dip meatballs into egg mixture, then in flour to coat well. Brown meatballs in oil in a large frying pan; remove with a slotted spoon and set aside. Drain syrup from pineapple into a one-cup measure; add water to make one cup; stir into drippings in pan. Mix brown sugar with cornstarch, vinegar, and soy sauce; stir into pineapple juice mixture. Cook, stirring constantly, until sauce thickens and boils three minutes. Add meatballs, pineapple, and green pepper, stir gently to coat with sauce; cover. Simmer 10 minutes, or until meatballs are cooked through. Serve over rice. Garnish with macadamia nuts, if desired. Serves 4.

Tuesday, April 10, 2007

Crabmeat Muffins


These are rich and oh, so good! Makes a great lunch or supper dish, or you can cut them into wedges and serve as an appetizer.




1 pkg. (3 oz.) cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese, grated
1/4 cup green onions, sliced
1 teaspoon Worcestershire sauce
4 drops Tabasco
1/4 teaspoon pepper
8 oz. imitation crab meat, chopped
4 English Muffins, split and buttered
Paprika


Blend together cream cheese, mayonnaise, Parmesan cheese, onions, Worcestershire, Tabasco, and pepper. Stir in crab meat. Place split muffins on cookie sheet. Spread with crab mixture and sprinkle with Paprika. Bake at 400 degrees for 10 - 12 minutes. Makes 8 open-face sandwiches.

Sunday, April 8, 2007

Pat's Green Beans

Pat gave me this recipe many years ago. It's put together the night before, so it is great for a holiday meal.


2 cans French-cut green beans, drained
1 onion, sliced in rings
1/2 cup slivered almonds
8 strips of bacon, diced and fried, reserve drippings
6 Tablespoons bacon grease
6 Tablespoons sugar
6 Tablespoons vinegar

After bacon is cooked, drain grease, then add 6 Tablespoons back into the pan with the bacon. Add sugar and vinegar. Cook and stir for a few minutes. Place drained beans in a baking dish, place sliced onion on top, then pour bacon mixture over all and marinate overnight in refrigerator, covered. Sprinkle almonds over top just before baking. Bake, covered, 45 minutes at 350 degrees.

Saturday, April 7, 2007

Wine Punch

Not to be served to minors!!


2 small cans frozen limeade concentrate, chilled
2 cans lemon-lime soft drink, chilled
1 bottle red wine (750 ml) chilled

Mix and serve immediately.

Pudding for One

This microwave pudding is rich and smooth. It's wonderful when served warm with a bit of cream!


1 and 1/2 teaspoons cornstarch
pinch salt
1/2 cup milk
1/4 cup chocolate chips (or any other flavor)

In a 2-Cup glass measuring cup, combine cornstarch, salt, and milk until smooth. Add chips. Microwave 1 minute until hot but not boiling. Stir. Microwave further, in 15 - 30 second increments, stirring after each time until pudding is thickened. Pour into bowl. Serve warm or cold.

Harvard Beets

Mom has been making this dish for as long as I can remember. It's my favorite way to serve beets.

1/2 cup sugar
1 Tablespoon cornstarch
1/4 cup water
1/4 cup vinegar
1 16-ounce can of sliced or diced beets, drained

Mix sugar with cornstarch in saucepan. Add water and vinegar. Heat and stir until thickened. Add drained beets and cook until heated through.

Butterscotch Spice Cookies

This is a cake-mix cookie recipe from Duncan Hines. You can vary the flavors of cake mix and chips, but this is my favorite combination. Serve warm or cold with a glass of milk... yum!

1 regular-sized package Spice cake mix
1/2 cup softened butter
1 teaspoon vanilla
2 eggs
6 ounces butterscotch baking chips
1/2 cup chopped nuts (optional)

Heat oven to 350 degrees. Mix half of cake mix with butter, vanilla, and eggs; stir in remaining cake mix a little at a time. Add a tiny bit of water if dough is too stiff. Stir in baking chips and nuts. Drop dough by teaspoon onto ungreased cookie sheet. Bake 10 - 12 minutes. Allow cookies to rest on cookie sheet for 1 minute before removing to cooling rack. Makes 3 to 4 dozen cookies.

Shoyu Chicken

This recipe was given to me by Novena Dunhour, a friend of mine when I lived in Hawaii. I usually thicken the sauce a bit when it is done (by using cornstarch and a little water) because I like to serve it over rice.

1 fryer, cut-up
1/2 cup shoyu (soy sauce)
1/2 cup water
2 - 3 Tablespoons sugar
1 slice fresh ginger root, crushed
1 clove garlic, smashed
a dash of Chinese Five Spice
2 or 3 green onions, sliced

Brown chicken in skillet. Mix remaining ingredients except for green onions and pour over chicken. Cover and simmer for 30 minutes or until chicken tests done. Place chicken on platter and garnish with green onions. Serve sauce on the side.

Here is a tip for you if you like to use fresh ginger root but find that you cannot use it up before it goes bad: Purchase a ginger root and some dry sherry. Peel and slice the ginger, then place it in a jar and cover it completely with the sherry. This will keep indefinitely in the refrigerator. The ginger-infused sherry is wonderful in many recipes. Just remember to top off the jar with more sherry!

Craig's Hawaiian Baked Beans

Dad got this recipe from one of our very first computer programs, called Cook'n. When we walk into a Friends of the Library potluck dinner with it people say, "Now the good food's here!"

2 (16oz) cans pork and beans (Bush’s are best)

1 (8oz) can pineapple tidbits, drained

3 strips of bacon, cooked and crumbled

2 Tablespoons brown sugar

2 Tablespoons ketchup

1 Tablespoon instant minced onion

1 Tablespoon mustard

Preheat oven to 400 degrees. Combine all ingredients in a 1 ½ quart round baking dish. Bake uncovered for 1 hour. Makes six to eight servings.

Confederate Bean Soup

This recipe is from one of the Paula Deen cookbooks. I had to try it because it seemed like a strange combination of ingredients. It is a delicious, hearty soup perfect for a chilly night.

2 T butter

½ lb Hillshire Farms smoked sausage, sliced in ¼ inch thick rounds

2 slices bacon, diced

1 clove garlic, minced

1 medium onion, diced

½ green bell pepper, diced (optional)

2 C leftover baked beans or 16 oz Bush’s canned baked beans

1 ½ C half-and-half

Saute sausage, bacon, garlic, onion, and green pepper in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-and-half. Increase or decrease half-and-half for preferred thickness. Serve with hot cornbread.

Serves 3 or 4

Jan’s “Get-Well” Chicken Enchilada Soup

This recipe is one I created while trying to duplicate Boston Market's enchilada soup several years ago. It has become a family favorite.

1 T. butter

1 medium onion, chopped

3 cloves garlic, minced

1 can Rotel (diced tomatoes and chilies)

1 or 2 cans chopped green chilies

3 cans chicken broth

¼ - ½ tsp. oregano

¼ tsp. cumin

¼ tsp. dried cilantro or parsley

Dash thyme

Cayenne pepper to taste

Salt & pepper to taste

Crushed tortilla chips

1 deli-roasted chicken, skin and bones removed, meat shredded

Sour cream (optional)

Shredded cheese (optional)

Melt butter in large saucepan. Sauté onion and garlic in butter for one minute. Add Rotel, green chilies, chicken broth, and seasonings; bring to a boil. Add crushed tortilla chips to broth (I don’t measure – I just place a large handful of the chips into a zip-lock sandwich bag and crush them) and reduce heat. Simmer, stirring occasionally, until onion is tender. Stir in shredded chicken and simmer gently until heated through. Ladle into bowls and let everyone add his or her own tortilla chips, sour cream and/or shredded cheese. Makes 4 to 6 servings.


Note: You can vary the spiciness of the broth by changing the type of Rotel you add. There are several varieties available now. This soup seems to possess healing qualities, probably because of the chicken broth and the hot peppers in the Rotel. If you have a chest cold or laryngitis – you need this soup!! It’s delicious, and my family requests it often - although I use the sour cream to tone down the heat a bit for myself. It’s also quick and easy to prepare. Enjoy!

Broccoli Raisin Salad

1This is virtually the only salad that I will eat, and is requested at almost every family gathering (and not only by me!)

In a large bowl, combine:

1 large bunch fresh broccoli, cut up
1 medium sized head of cauliflower, cut up
10-12 slices crisp bacon, crumbled
1/2 onion, chopped
1/2 cup raisins

For dressing, blend well:

1 cup mayonnaise
1/2 cup sugar
2 tbsp vinegar

Pour over the vegetables and mix well. Chill for 1-3 hours before serving.

(Note: we usually add the bacon at the last minute, after the dressing, to keep it from getting soggy.)

Friday, April 6, 2007

Boggis's Chicken

This is from the Roald Dahl recipe book, and is one of the best things I have ever tasted. It references the book Fantastic Mr. Fox, and making this recipe is a good excuse to go read the book, if you haven't already. It also happens to be the best chicken and dumplings you'll ever taste. I have a friend who still talks about it six years after I last made it for him.

I've included instructions for the original stovetop preparation, as well as my crock pot adaptation, which has the advantage of being more tender and flavorful as well as giving the impression of less cooking, although it in fact adds to the cooking time. But cooking on the stove is more stressful. You want to stay in the room and check on it all the time. Throw it all in a slow cooker, on the other hand, and you can just forget about it for a few hours.

So without further ado, here is the Fantastic Mr. Fox's Chicken and Dumplings.


Ingredients:
1 chicken
1 onion, wedged
1 lb carrots, peeled and thickly sliced
2 stalks celery, sliced
a few parsley sprigs
salt
peppercorns
bay leaf
1 chicken bullion cube
5 ounces peas

For parsley sauce:
5 tbsp butter
1/2 cup flour
2 cups milk
3 3/4 cups chicken stock (from the cooked chicken)
6 tbsp chopped fresh parsley
salt and pepper

For dumplings
3/4 cups all-purpose flour
1 tsp baking powder
2 ounces vegetable shortening/lard
2 ounces corn (optional, but really really good)
1/2 tsp salt
pinch of pepper
cold water

If using a crock pot:

  • Put the chicken in the crock pot with all the ingredients (from the first list!) except the peas.
  • Add three or four cups water.
  • Cook until the chicken and carrots are done (3-5 hours on high, depending on the crock pot)
If using the stove:
  • Put the chicken into a large saucepan with all the ingredients except the peas
  • Add enough water to cover three-quarters of the chicken
  • Bring to a boil gently, reduce heat, and simmer gently until chicken is cooked, about 1 1/2 hrs
Then:
  • Remove chicken from pan and let cool. Strain the stock (do not discard) and reserve the carrots
  • Skim off the fat from the stock, then save 3 3/4 cups
  • Skin and bone the chicken, then chop


Parsley Sauce:

  • In a large saucepan, melt the butter and add the flour. Stir and cook for 1 minute
  • Combine the milk and chicken stock and gradually add to butter/flour mixture. Bring to a boil, stirring continuously. Cook for one minute and remove from heat. Stir in 5 1/2 tbsp parsley, and salt and pepper to taste


Dumplings:

  • Mix together flour, baking powder, shortening, corn, salt and pepper. Bind with enough cold water to make a smooth dough. With floured hands, divide and form into 12 balls
  • Bring sauce back to a simmer and add chicken, carrots, peas, and dumplings
  • Cover and cook fr about 20 minutes,, until dumplings are light and fluffy
  • Sprinkle with remaining parsley and serve