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.
Thursday, April 26, 2007
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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
Well, 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.
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.
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.
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.
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.
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.
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.
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.
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!
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.)
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)
- 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
- 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
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