Thursday, December 23, 2010

Beef Tenderloin With Roasted Shallots

Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 6
"This tenderloin roast makes a good company dinner, It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled."

INGREDIENTS:
3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Tuesday, November 30, 2010

Oatmeal Cookies by Clancy

1 c. sugar
1 C. brown sugar
1 C. shortening (or ½ C. Butter)
2 eggs
1 tsp. baking soda
1 tsp. salt
1½ tsp. vanilla
1½ C. flour
3 C. oatmeal

Cream sugars, shortening (or butter) and eggs.
Add baking soda, salt and vanilla. Blend
Blend in flour. Add oats last.
Spoon 1 inch drops onto cookie sheet.
Bake at 350 for 10-12 minutes until golden brown
just on top.



Clancy Passey

Saturday, November 27, 2010

Sweet Mustard (Roger Passey)

1/2 c. milk
1/2 c. white vinegar
1/2 c sugar
2 eggs
3 T. dried mustard
1/2 t. cornstarch
2 T. Butter

Mix ing, except butter in blender. Pour in saucepan & bring to low boil. Stir frequently so it won't scorch. Add butter while it's hot. Thicken to the texture of lemon butter. (great with ham)

Sunday, October 17, 2010

Pumpkin Squares and Pumpkin Rolls

Pumpkin Rolls

3 eggs 2 tsp. cinnamon
1 cup sugar 1 tsp. ginger
1 tsp. lemon juice 1 tsp. nutmeg
2/3 cup pumpkin 1 tsp. baking powder
3/4 cup flour 1/2 tsp. salt

Mix all dry ingredients in a bowl and set aside. In another bowl beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in lemon juice. Fold in pumpkin. Gently fold in dry ingredients (gradually). Pour into generously greased 15 X 11 X 1 inch pan. Sprinkle lightly with chopped nuts. Bake at 375 for 15 minutes. Double turn onto kitchen towel sprinkled with powdered sugar. Roll in towel. Let cool. Unroll towel and spread filling. Re-roll and refrigerate or freeze until serving day.

Filling:
1 cup powdered sugar
1-8oz. package cream cheese (softened)
4 T. butter
1/2 tsp. vanilla

Combine all ingredients and beat until smooth, soft and easy to spread.



Itching for what you want doesn't do much good;
you've got to scratch for it.


Pumpkin Squares

4 eggs 2 tsp. baking powder
2 cups sugar 1 tsp. baking soda
1 cup oil 2 tsp. cinnamon
2 cups pumpkin 1 tsp. salt
2 cups flour 1 cup chopped nuts (Optional)

Beat eggs, add sugar, oil and pumpkin. Sift together dry ingredients and add to egg mixture. Stir in nuts. Lightly oil two 9X13 pans and divide mixture between them. Bake at 350, 30-40 minutes. Can also be cooked in sheet cake pan for 18-25 minutes.

Cream Cheese Frosting: Beat the following ingredients together until smooth

8 oz. cream cheese 1 or 2tsp. vanilla
1/2 c. butter 2 c. powdered sugar
a dash of salt


Blessed is the person who is too busy to worry
in the daytime and too tired at night.

Sunday, September 5, 2010

Rebby's Brownies

2 cups sugar
4 eggs
1/4 cup cocoa
1 cup melted butter
2 T. vanilla
1 t. salt
1 1/2 cups flour
1 1/2 cups nuts (optional, but not really cuz nuts are the yummiest!)

Grease 9x13 pan. Bake at 375 for 25 minutes. (I always have to play with the time... Rebby bakes them at 350 for 30? or something.)

Frost when cooled completely.


Frosting
1/2 cup melted butter
2 T. cocoa
3 cups powdered sugar
milk, as needed

Whisk butter and cocoa until smooth.  Add powdered sugar.  Mix well.  Add milk if necessary for consistency. 



YUM!!

Saturday, September 4, 2010

Quick Peanut Butter Treats

(Andrea Hall)

6 c. Krispies
1 c. light corn syrup
1 c. sugar
1 c. peanut butter
1 t. vanilla

For a large batch I use: (I know. The amounts don't equal double)

14 c. cereal
2 c. corn syrup
2 c. sugar
2 c. peanut butter
2 1/2 t. vanilla

Butter 9x13 pan. Combine corn syrup & sugar in saucepan over medium heat. Stir constantly with wooden spoon, til mixture comes to a boil. Boil abt 2 minutes. Remover from heat. Stir in PB & vanilla. Pour over cereal or vice versa & press. Refrigerate. Cut into bars. Skewer & then dip 1 side of bar @ a time in melted chocolatge. Stand on end.

Almond Joy Bars (Andrea Hall)

5 oz Eagle Brand
1 t. vanilla
2 c. confectioners sugar
14 oz. coconut
toasted almonds - crushed. Toast @ 350 for abtr 15 min. stirring every 4 or 5 minutes.

Blend milk & vanilla. Pour xxx a little at a time while blending smooth. Stir in coconut. Refrigerate. Form into balls or bars (~ 1/4 c. of mixture) Skewer then dip into melted chocolate.

Butter Pecan Shortbread

One Recipe (Recipe x 4)

1 1/4 c. flour (5 c.)
1/2 c. (1 stick) butter (2 c. or 4 sticks)
2 T (1/8 c.) chopped nuts (1/2 c.)
1/2 t. vanilla (2 t.)
3 T. brown sugar (3/4) c.

Cut butter into flour mixture. Sprinkle vanilla around in the mixture. Knead Until smooth and roll out 1/2" thick (choose your own thickness & bake accordingly). Cut with a cookie cutter or just cut shapes with a knife.

Bake @325 for 25 - 30 minutes.

Tuesday, August 31, 2010

Rebby's Buttermilk Pancakes

1 cup flour
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
2 T. melted butter
1 1/4 cup buttermilk (or 1 cup milk with 1T. vinegar, since I never seem to have buttermilk on hand...)
+ a little milk 3-4 T?

Mix until just moistened... will be lumpy.  Cook and eat the yumminess...

Swedish Pancakes

I got this recipe from my best pal from youth, Bethany Summerhays Stuart.  I have memories of her dad making these.

1 batch yields 6-8 pancakes...

3 eggs
1 1/4 cups milk
1 T sugar
3/4 cup flour
1/4 t salt (to taste)

-Butter pan each time (she gave me a cast iron skillet to make these on)
-Turn when pancake is dull
-To turn, make sure sides are lifted, scrape flipper along edges and flip, supporting the middle of the pancake.

Banana Bread

I think Mom got this recipe from Ermadine Graham.

1 cup sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup butter
2 eggs
3 ripe bananas
2 Tablespoons buttermilk or sour cream
1 teaspoon vanilla
2/3 c. chopped nuts

Combine dry ingredients with butter.  Mix well with mixer.  Add eggs and bananas and beat on high for 2 minutes.  Fold in buttermilk or sour cream, vanilla and nuts. 

Grease and flour a loaf pan (the large one...) Bake at 350 for one hour.

"World's Best" Pancakes

This recipe is from Elizabeth Elliot, and old Wasatch Ward-er.  :)

1 c. flour
1 T. sugar
1/2  t. salt
1/2 t. baking soda
2 eggs
1 c. buttermilk
2 T. oil

Combine ingredients until just mixed.  Butter pan or skillet.  Pour on to desired size.  Turn when bubbles are breaking on tops. 

Stuffed Mushrooms

1 lb. Jimmy Dean Sausage
8 oz. cream cheese, room temperature
raw mushrooms... about 1 lb?

Brown and drain sausage, add cream cheese and mix together thoroughly.  Remove and discard mushroom stems.  Stuff mushroom caps with sausage/cream cheese mixture.  Bake on pan 20-30 minutes at 350.

"Wendy's" Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.

T.G.I. Friday's Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.
Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.

4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

Onion Soup Mix

3/4 c. minced onion
1/3 c. beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients
Store in tight fitting container

About 5 Tbls. of mix are equal to 1 1.25 oz pkg.

Use in making soup or onion dip (Mix 5 Tbls. with one pint of sour cream).

Boston Brown Bread

1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 t. Baking soda
1 1/2 t. Salt
3/4 cup Molasses
2 cups Buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda, and salt.
Stir in molasses and buttermilk. Turn into mold and cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.

Makes 1 loaf

Chi Chi's Sweet Corn Cake

1/2 cup (1 stick butter), softened
1/3 cup masa harina (mexican corn flour, usually in Latin American
groceries or next to flour. Possibly in Mexican food section)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder


Preheat oven to 350 degrees.

Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.

Put defrosted corn into a blender or food processor and with short
pulses, coarsely chop the corn on low speed. You want to leave several
whole pieces of corn.

Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.

In another medium bowl, mix together the sugar, cream, salt, and
baking powder. When the ingredients are well blended, pour the mixture
into the other bowl and stir everything together BY HAND.

Pour corn batter into an ungreased 8"x8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
the corn cake is cooked through. When the corn cake is done, remove
the small pan from the larger pan and let sit for at least 10 minutes.

To serve, scoop out each portion with an ice cream scoop or
rounded spoon.

Bisquick Mix

8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup baking Powder
1 Tablespoon Salt
2 Cups Shortening or lard

Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.

Bennigan's Onion Soup

1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated

Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.

Mushroom-Barley Burgers With Sage

4 large Portobello mushrooms (about 1 1/2 pounds with stems), stems removed and caps
chopped into 1/2-inch pieces
1 cup cooked pearl barley (prepare as directed on package)
1 egg
2 tablespoons minced fresh sage, or 1 teaspoon dried
1 tablespoon sherry
1 teaspoon salt
1/2 teaspoon ground black pepper
4 whole wheat hamburger buns, split

These burgers are easily made in a food processor. If you do not have one, simply mash ingredients together in a large bowl. To make 1 cup cooked barley (as called for here), boil 1/3 cup barley in enough water to cover for 45 minutes, until tender. Drain.
Set a large, nonstick skillet over medium-high heat. Add mushrooms and saute 5 minutes, until tender and liquid evaporates. Transfer mushrooms to a food processor fitted with the metal blade and add remaining ingredients except buns. Pulse on and off until well blended. Shape mixture into 4 equal patties. Refrigerate 20 minutes.
Preheat grill or broiler.
Grill or broil burgers (if broiling, use a baking sheet) 5 minutes per side, until browned on the outside and cooked through. Place on buns and serve.
Vegetarian

Nutritional Information
Calories 216
Carbs 35 g Protein 9.7 g
Fat Total 4 g Saturated Fat 1 g

Honey-Mustard Salmon

4 salmon fillets, about 6 oz. each, skin on
2 tablespoons Dijon mustard
1 tablespoon honey
Salt and pepper to taste

Preheat broiler.
In a small bowl, mix Dijon mustard, honey, salt, and pepper with a fork. Place salmon skin-side down on broiler pan. Brush with honey-mustard mixture.
Broil about 5 to 7 inches from heat source for about 7 to 8 minutes or until fish flakes with a fork.
Serves 4.

Gourmet Salisbury Steak with Sauteed Mushrooms and Red Wine Sauce

1 medium sweet onion, minced
1 pound of "earthy" mushrooms (shitake, cremini, or a mixture or "earthy" and button
mushrooms), slice caps and mince stems
1 pound of ground turkey
1 slice of freshly ground whole grain bread (grind in food processor to make fine crumbs) 2 egg whites
1 tablespoon Worcestershire sauce
3/4 can of low-sodium, low-fat beef broth
1/2 cup red wine
1 Tbsp onion powder
2 Tbsp ground sage
2 tsp kosher salt, plus 1 dash
Freshly cracked black pepper
2 fresh sage leaves, bruised and rubbed between your hands
1 tsp olive oil

In a nonstick cooking pan that has been sprayed with veggie spray, sweat minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.

In a large bowl, mix ground turkey, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder, 2 tablespoons ground sage, 2 teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf). Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor), brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.

In the meantime, sauté a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.

Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sautéed mushrooms, brown rice, and a fresh green salad
or fruit salad.
Makes 6 servings.

Asian Beef Salad

2 oz. lean sirloin steak, grilled or broiled
1/4 cup cilantro leaves (or mint, if you prefer)
1/4 cup red pepper, sliced fine
1/4 cup carrot, shredded
1 cup baby greens
1 scallion, sliced on an angle
1 tsp. low-sodium soy sauce
1 Tbsp. extra-virgin olive oil
1/4 lime
Optional seasonings: One grated ginger root, minced lemon grass, sesame oil, chili oil, fresh ground pepper, rice wine vinegar (use sparingly).

Before grilling or broiling, thinly slice steak against the grain. Gently toss all ingredients into a bowl. Squeeze a bit of lime over salad, then drizzle with olive oil and soy sauce. Gently toss to coat. Season to taste with any of the optional seasonings. Serves 1.
Preparation Time: 10 minutes
Cooking Time: 5–10 minutes to grill or broil steak

Nutritional Information
Calories 252
Carbs 13 g Protein 14 g
Fat Total 17 g Fiber 14 g
Saturated Fat 3 g

Chicken Satay

2 lbs. chicken breast, cut into 2-inch chunks
2 tsp. Asian 5-spice seasoning
1 cup low-sodium teriyaki sauce
1 Tbsp. lime juice
1/2 tsp. sesame oil
1 1/2 Tbsp. minced ginger
1 1/2 Tbsp. minced garlic
Salt to taste

Combine all ingredients in a medium-sized bowl and mix well. Marinate for two hours in the refrigerator. Skewer chicken cubes and grill for one minute on each side.
Serves 4.

Classic Poached Salmon

4 oz. salmon fillet
1 Tbsp. chopped fresh rosemary
1 lemon
Salt and pepper to taste

Preheat the oven to 375 degrees. Place salmon in a baking dish and add cold water until the level is halfway up the side of the fillet. Sprinkle salmon with salt, pepper, and rosemary; squeeze lemon over it; and place it uncovered in the oven. Check fish in eight minutes—poach until just cooked through. Gently remove from liquid and serve.
Serves 1.

Serving suggestion: Serve with a wedge of lemon, a bit more of the rosemary to garnish, and a quarter cup of steamed baby potatoes.
Preparation Time: 5 minutes
Cooking Time: 8-10 minutes

Nutritional Information
Calories 175
Carbs 0 g Protein 18 g
Fat Total 9 g Fiber 5 g
Saturated Fat 2 g

Mexican Frittata

1 tsp olive oil
1/2 red pepper, cut into thin strips
1/4 medium white onion, sliced thin
1/4 cup skim milk
2 whole eggs
4 egg whites
1/2 tsp salt
1/2 tsp freshly ground black pepper
Pinch cumin
1/2 cup salsa

Preheat oven to 350 degrees.
Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. Combine milk, eggs, egg whites, salt, pepper, and cumin; stir with a whisk. Pour into pan with vegetables. Cook, without disturbing eggs, until slightly set; flip eggs over. Place pan in oven; bake at 350 until eggs are cooked, about 5 minutes. Place frittata on a plate; top with salsa.
(Your Diet, Summer 2004, pg.69)
Makes 1 serving

Nutritional Information
Calories 371
Carbs 25 g Protein 31 g
Fat Total 15 g Saturated Fat 3.8 g

Parmesan Fish Fillets

1 lb. white fish fillets (cod, flounder, turbot, sole, etc.)
1/4 cup low-fat Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/4 tsp. garlic powder
Fresh parsley, minced
Sprinkle of paprika
1/2 tsp. salt (optional)

Preheat a large nonstick skillet. In a small bowl, combine basil, lemon pepper, garlic powder, and salt (if using). Sprinkle onto both sides of fish and cook for five minutes, turning once. Sprinkle fillets with cheese, parsley, and paprika, and cover pan. Cook for another five minutes or until the fish flakes when lifted with a fork. Serve immediately.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes 4, 4 ounce servings

Nutritional Information
Calories 286
Carbs 3 g Protein 30 g
Fat Total 6 g Fiber 1 g
Saturated Fat 3 g

Pizza Margherita

Crust:
1 (16-oz.) package pizza dough (room temperature)
2 tsp. extra-virgin olive oil

Toppings:
1/4 cup tomato sauce, unsweetened
1 cup sliced low-fat mozzarella cheese
1 tomato, sliced
1/4 cup whole basil leaves

Preheat the oven to 500 degrees. On a nonstick pizza pan, stretch the dough to form the pizza crust, drizzle two teaspoons of extra-virgin olive oil on it, and spread the oil with a pastry brush to the edges. Spread tomato sauce evenly over the dough, leaving a quarter-inch border. Layer with mozzarella and tomatoes. Rip leaves of basil and sprinkle on top. Serves 6.
Bake pizza for 15 to 18 minutes, until the crust is golden brown and the cheese is bubbling.
Preparation Time: 10 minutes
Cooking Time: 15–18 minutes

Nutritional Information
Calories 270
Carbs 34 g Protein 11 g
Fat Total 11 g Fiber 0 g
Saturated Fat 3 g

Tilapia with Mango Salsa

Ingredients:
4 tilapia filets
2 cups brown rice
Mango Salsa:
1 whole mango,
diced 1/4 cup of red bell pepper,
diced 1/4 cup of green or red onion,
diced 1 teaspoon fresh cilantro,
minced 1 teaspoon crushed chili flakes
2 tablespoons rice wine vinegar

Combine salsa ingredients together in a medium-sized bowl and mix well. Place in refrigerator for at least 30 minutes. (The salsa will last in the refrigerator for 2 days.)
Prepare your rice. Lightly brush three to four tilapia filets with olive oil. Bake at 375 degrees for 15 minutes, or until flaky. Spoon one-half to one cup of rice on a plate. Top with cooked filet. Top filet with salsa. Recipe serves 3-4.
Recipe serves 3-4.

Shaker Lemon Pie

2 large lemons
2 c. sugar
4 eggs, well beaten

Slice lemons aas thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours or longer, preferably blending occasionally. Add beaten eggs to lemon mixture; mix well. Tuirn into 9 inch pie shell, arranging lemon slices evenly. Cover witih top crust. Cut several slits near center. Bake at 450 for 15 minutes, reduce heat to 375 and bake for abt 20 minutes or until silver knife inserted near edge of pie comes out clean. Cool before serving.
From recipe in The Shaker Cook Book by Caroline B. Percy

Pecan Cluster Cookies

1 egg white
1 t vanilla
3/4 c. light brown sugar
2 c. pecans

Beat egg white and sugar til mix is light and sugar is dissolved. Add vanilla. Toss the nuts in this until they are coated. Drop by spoonful onto greased and floured cookie sheet, dropping about three pecans to each cookie. Preheat oven to 350 for 10 minutes. Put cookie sheet in oven and turn off heat. Let cookies sit in oven for 50 minutes. Sore in tins.

Bread Pudding with Brown Sugar Sauce

Abt 4 c. stale bread
3 eggs
1/4 t salt
1 t. vanilla
3 c. warm milk
1/2 t. nutmeg
1/2 c. sugar

Crumble stale bread. Soak for 20 minutes in milk and salt. Combine eggs, sugar, vanilla, and nutmeg; beat very well. Pour mixtue over the bread; stir lightly. Steam tightly covered with foil in pan set in hot water for about 45 minutes at 350. Cover with meringue and bake at 300 for 15 minutes. Serve with Brown Sugar Sauce.

Brown Sugar Sauce
1/2 lb brown sugar
1/4 c. butter
1/4 c. flour
1/2 t. vanilla
1 c. boiling water
Mix sugar and flour well. Add boiling water. Cook mixture until thick. Remove from fire and add butter and vanilla

Monday, August 30, 2010

Indian Griddle Cakes

1/2 t. salt
1 egg
1/2 t soda
1/2 c. flour
3 t. sugar
1 c. buttermilk
1/2 t bkg pwdr
1 c plus 2 T corn meal
2 T oil
sweet milk

Mix, beating well, all ing. except the sweet milk. When the mixture is smooth, add enough sweet milk to make the consistency of the batter thin. Heat a griddle covered with melted shortening (butter) until very hot. Dip abt 1/4 c. batter to each cake. Fry until bubbly on the top and light brown on the bottom. Flip and cook until done.

Honey Ideas & Recipes

To Replace Sugar with honey
Substitute @ ¾ c. honey for 1 c. sugar. Reduce the total amount of other liquids by ¼ c. per cup of honey.
Lower baking temperature abt 25 degrees stops over browning

Foods sweetened with honey will have a better flavor if kept until the day after baking before it is served.

To Measure Honey
Measure shortening first, or moisten the measuring unit with water or oil, then measure the honey in the same unit.

Recipes

Honey Butter
1 c. honey
¾ c. butter or margarine
Let butter stand at room temp til soft enough to blend with honey. Stir until thoroughly mixed or put in a blender or mixer til fluffy. Pack in wide mouthed container. Cover tightly and store overnight in the refrigerator to solidify. Spread like butter on whatever.
Variation: add 1 egg yolk and 4 drops of vanilla, beat.

Honey Fudge
1 ½ c. honey
2/3 c. canned milk
¼ c. margarine
dash of salt

In sauce pan, bring to boil for 7 minutes stirring constantly. Remove from heat.
Add:
½ t. vanilla
3 c. min marshmallows
6 oz. semisweet choc chips
½ c. nuts (optional)

Stir until marshmallows are melted. Pour into buttered 9 ½ x 4 ½ x1” pan. Cool and cut into very small pieces.




Honey Nut Date Loaf

2 c. boiling water
2 c. chopped dates
1 t. baking soda
1 t. salt

Mix and let stand to cool.

3 eggs
1 ½ c. liquid honey
2 c. flour
2 tsp. baking powder

Mix and add:
3 t. vanilla
2 c. chopped nuts


Mix first four ing and let cool. Beat eggs till lemon colored and fluffy. Drizzle honey into eggs. Continue beating at high speed till blended and thick. Fold in the 2 c. flour and bkg powder. Add date mixture plus 3 t. vanilla and chopped nuts.

Makes 3 loaf pans, 9 x 4 x 5 . Fill only 1 ¼” deep. Bake at 350° till lightly browned and springs back to light touch abt. 30 – 35 min.


Honey Baked Turkey

2 -3 lb. frying turkey, cut up
¼ lb. butter, melted
1 T. lemon juice
½ c. salad dressing
¼ c. hot catsup
3 T. honey
1 t. paprika
salt & pepper to taste

Season turkey parts. Combine all ing. In shallow baking pan. Arrange turkey in a single layer turning just once to coat. Bake at 350° 45 – 60 min or til done. Baste abt every 15 minutes… Serves 4 to 6 people.


Honey French Toast

2 eggs well beaten
¼ t. salt
¼ c. milk
¼ c. honey
¼ t. salt
6 – 8 slices bread
Butter

Combine beaten eggs, milk, honey and salt. Dip bread slices in mixture and fry in butter over medium heat until golden brown.


Honey Doughnuts

1 egg
1 c. honey
2 t. baking powder
1 c. sweet milk
2 T. shortening
1 t. salt
Flour

Cream honey and shortening together, add the well beaten egg and the other ingredients. Mix well and add flour enough to roll out and cut easily. Fry in hot oil. The honey will keep these delicious doughnuts moist longer than usual.


Energy Drink

¼ pint orange juice
¼ pint natural yogurt
2 T. clear honey

Blend all ingredients until smooth. Serves 2 people

VitaMix Recipes Miscellaneous

Total Fruit Juice
1 c seedless grapes
3 strawberries
1 slice cantaloupe (rind removed)
1 orange (rind removed)
¼ apple
1 thick slice pineapple, peeled
¼ banana peeled
1 T. honey
1 – 1 ½ c. ice to chill
Blend till smooth ~ 1 min.


Carrot Juice Delight
½ c. water
½ c. apple or pineapple juice
1 small carrot
6 baby carrots
¼ apple
1 thin slice lemon w/rind
½ c. ice
Run till smooth ~ 1 min.

Salsa
¼ small Jalapeño or other chili pepper
1 clove garlic
3 Roma tomatoes (halved)
1/8 small white onion
3 T green onion
3 T cilantro
½ lime (squeeze juice over ingredients)
Cover with seasoned salt

Turn on & set speed to variable #6 or #7
Drop in pepper to finely chop. Turn off.
Add the rest of the ingredients to container.
Run on variable #1 using tamper to stir ingredients into the blades (Run about 30 seconds)






Tortilla Soup
3 ½ c of hot water
1 roma tomato
1 small carrot
½ celery stalk
1 green onion
½ peeled garlic clove
1” slice yellow squash
1 generous slice bell pepper
½ slice cabbage
2 thin slice of cheese
1 bouillon cube (chicken or tomato)
3-4 shakes Mexican seasoning
3-4 shakes cumin
3-4 shakes seasoned salt
Run all ingredients on h8igh for 2 min.
Add the following on variable #1 speed:
¼ c. of Mexican corn
¼ of olives
1 handfuls of tortilla chips

Piña Colada Smoothie
½ can Bacardi piña colada mix
½ c. pineapple juice
1 thick slice fresh pineapple
¼ banana
3 strawberries
1 ½ - 2 c. ice

Vegetable Grape Peach Ice Cream
½ can Welch’s White Grape Peach Juice
5 baby carrots
1 thin slice cabbage
1 thin slice yellow squash
2 T. honey
4 c. ice
Run on high for 45-60 seconds till smooth. Use tamper if necessary

Orange Smoothie
2 whole oranges (peeled)
1 ½ cups half and half
½ c. sugar
1 tsp. vanilla
1 ½ c ice (or until thick)
Make same smoothie using other fruit; instead of oranges use strawberries or peaches.

French Market Soup Mix

Bean Mixture:
1 lb. black beans
1 lb. great northern beans
1 lb. kidney beans
1 lb. pinto beans
1 lb. green split peas

Mix and divide in 4 batches of 2 ½ to 3 cups each

Seasoning for each batch:
3 beef bouillon cubes
3 T. dried chives
1 tsp. salt
1 tsp. dried savory
½ tsp. ground cumin
½ tsp. coarse black pepper
1 bay leaf


French Market Soup

Wash and drain 1 batch beans & peas, soak overnight
Drain, add 3 qts. Water, hamhock (or ham shank) *

Add: 1 large can undrained tomatoes (ready cut)
2 medium onions, chopped
6 stalks celery, chopped
2 cloves garlic, minced
Salt & pepper to taste
Simmer uncovered for 1 1/2 hrs

* Remove ham, discard skin and bones and cut ham in small pieces – return to beans.

Lime Chicken Soup

Chicken Chunks & Broth
Tomatillos
Tomatoes
Cilantro
Cumin
Chili powder
Garlic powder
Rice
Avocado
Lime wedges
A wee bit of mixed veg. (peas, corn, beans)

Serve with lime squeeze and avocado added at the end (to each bowl)

Little tortilla strips or broken up chips in at the end also

Cheese Soup

(Carol’s recipe box)


1 potato, cut up
½ onion, grated
1 can beer
2-3 c water
Garlic powder
Thyme
Worcestershire
Grated cheese
Parsley

Cook potato & onion together, then add the rest of the ing & simmer

Broccoli Cheese Soup

2 large onions, diced (or minced for you onion haters)
Garlic to taste (3-4 cloves minced)
2-3 crowns Broccoli (save the water you cook it in (or steam it))
½ - 1 whole pkg. mushrooms (sauté with onions after onion is slightly
tender)
3-4 c. Cheese I highly recommend using high quality medium or
sharp cheddar
2 cans cream mushroom soup
Chicken broth (I buy organic, no MSG kind from Fred Myer health
food section
Salt and Pepper to taste
Dash of nutmeg (I don’t usually use this)

Sauté onion and garlic (or use powdered garlic). Cook broccoli, use the water in broth and then add mushrooms

Mostly you get to make it up! I sometimes add diced, cooked chicken breast also.

Wild Rice Blend

About 1 c. rice (Use abt ½ c. quick barley for a variation)
½ c, celery
¼ c. chopped onion
3 T. butter
1 T. dried parsley flakes
½ tsp. salt
½ tsp. Kitchen Bouquet (brown bouquet) browning sauce
¼ ground sage
¼ tsp dry basil
mushrooms
2 c. water or chicken broth or ½ of each

Add all ingredients and cook abt 40 min (?)

This is Brony’s version, our favorite blend is the Lundburg Wild Blend (I found it at Walmart  )

Pumpkin Risotto

For a delicious meal, serve this risotto
with a mixed green salad.

Dish Details:



INGREDIENTS:

1 tbsp olive oil
1 finely chopped onion
1 1/2 cups grated fresh pumpkin
1 tbsp chopped fresh sage
1 cup arborio rice
2 cups chicken broth, plus a little more if necessary
1 cup grated Parmesan cheese
salt and freshly ground pepper

PREPARATION:

1. Heat the broth in a medium saucepan over moderately low heat and keep at a
simmer.
2. In a large saucepan, heat the oil over moderate heat.

3. Add the onion and saute about 8 minutes, or until soft but not brown.

4. Add the pumpkin and saute another 5 minutes.

5. Stir in the sage. Add the rice and saute, stir constantly, for about a minute.

6. Slowly add the broth, about 1/4 cup at a time, stirring frequently. Don't add
more broth until all the liquid has been absorbed.

7. After the 2 cups of broth have been absorbed, the rice should be tender; add
more broth if needed.

8. Slowly stir in the cheese,add salt & add salt and pepper to taste. Serve hot.


PREP/COOK INFORMATION:

Prep time: 10 minutes Cook time: 35 minutes Serves: 6

NUTRITIONALINFORMATION:

Calories: 239 Carbs: 25 Fat: 11 grams Protein: 11 grams

Fresh Corn Casserole

5 ears fresh corn (cut off cob ) (you can use canned or frozen too) fresh is best
2 c. Jack Cheese
¼ c. cornmeal
1 stick butter, melted
3 eggs
4 oz green chilies, diced

Put ½ corn w/butter & eggs in blender, blend mix with rest of corn, cheese, cornmeal, chilies.  Pour into 8x8 pan.

Bake 30-40 min @ 350 till lightly browned

Sassy’s Salad

Lettuce
Cucumber
Cheese (feta) or blue cheese
Cranberries
Slivered almonds
Annie’s balsamic vinaigrette………… or La Paresian dressing Max Mercier’s
Sometimes Sass puts pear in too

Broccoli Cauliflower Salad

Dressing
2 c. mayo
¼ c. parmesan
¼ c. mozzarella (more to taste)
¼ c. sugar (Brony uses none)
2 T. vinegar (seasoned rice is good)
¼ tsp salt

Salad
1 head ea. Broccoli & cauliflower, chopped fine
1 lb. Bacon fried and crumbled
1/4 c. onion chopped fine (Clancy uses red onion)

Stir all together and chill

Note: I use seasoned rice vinegar and a little less of it, I use less mayo and sugar too.

Quinoa & Broccoli Florets

Serves 4
• 1 TB extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 medium red onion, finely diced
• 1/2 cup sun-dried tomatoes, julienne or chopped
• 1/2 cup vegetable broth
• 1/2 cup dry white wine
• 2 TB lemon juice
• 1/2 cup quinoa
• 1/2 tsp sea salt, or to taste
• 1 cup broccoli florets, cut into bite-sized pieces Fresh ground black pepper to taste
• 1/2 cup roasted cashew pieces
• 2 scallions, thinly sliced

Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.
Stir in the quinoa and salt. Reduce heat, and simmer covered about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.

Remove from heat toss gently until combined. Add ground pepper and additional salt, if desired, to taste.

Garnish with cashews and scallions before serving.

Fresh Strawberry Pie

====================

1c sugar pinch of salt
3T cornstarch
red food coloring (opt)
1c water
1T lemon juice
4c berries (crushed)
1T butter
1-2c berries (whole or sliced)
whipping cream
==========================================================================
In a saucepan, combine sugar, salt, cornstarch. Add 1c water & 4c crushed
berries. Cook, stir until mixture boils, thickens and clears. Add red
food coloring and remove from heat. Drop in 1T lemon juice, 1T butter.
Stir and chill. Just before serving cut fresh berries up and put into
pie shell. Cover with chilled filling and top with whipped cream.
Variation: Peach - use crushed 1/4 peach in cooked filling, yellow food
coloring, and 1/2t almond flavoring along with lemon juice and butter.
Prepare the same way.

Beef Barley Soup

================

Beef chunks
Onion
Barley
Parsley
Potato
Garlic
Carrot
S & P
==========================================================================

I just make it up.

Mexican Pork Stew

=================

1T oil
1 jalapeno (seeded,chopped)
1lb lean pork, cubed
1 small onion, chopped
3 garlic cloves, minced
1lb tomatillos or tomatoes (red or green)
4-5 sprigs of cilantro
=========================================================================

Heat oil in kettle. Add pork and garlic, sautee over med-high till
browned. Remove meat, set aside. Place tomatillos in saucepan with water
to cover. Boil, reduce heat to medium, cook uncovered about 5 min.
Drain, save 1c. liquid. In blender mix tomatillos, jalapeno and onion.
Puree. Pour sauce in kettle, simmer 5 minutes. Add meat, cover, simmer
45 min - 1 hour or till meat is tender. Add some reserved liquid if sauce
gets too thick. Sprinkle with cilantro.

Easy Souffle Cheesecake

=======================

2t vanilla
3/4c sugar
2 8oz pkg cream cheese
1 pt. heavy cream
============================================================================

Beat vanilla, sugar, and cream cheese for 10 min. Fold in cream. Put in
graham cracker crust, chill till set.

Hershey Bar Pie

Hershey Bar Pie
===============

1 milk chocolate bar (8oz) broken into pieces
1c heavy cream whipped
1/3c milk
18 large marshmellows
==========================================================================
Melt chocolate bar pieces with milk in marshmallow in top of double
boiler. Stir until melted. Cool completely. Whip cream till stiff; care-
fully fold into chocolate mixture. Spoon into prepared pie crust.

Popsicles

=========

Into a 50 oz. cannister put:
1 pkg. Jello
2c hot water
1c sugar
1 pkg Kool Aid

Shake to mix, be sure to burp the canister 2-3 times. Add 2c cold
water. Pour into molds and freeze. Makes 20 pops.

Fudgesicles

1 qt. chocolate milk, 2 egg yolks, 2 level rockeer scoops of sugar
*Put all ingredients in 50 oz Handolier, shake well, pour, freeze.
========================================================================

More fudgcicles
1 pkg instant choc. pudding, 1/2c sugar, 1/2c cream, milk as per box instructions
*Mix and freeze.
========================================================================

Fudgecicles
5T instant cocoa mix, 2-3T sugar, dash of salt, Vanilla to taste, 2 eggs
(for added nourishment) 2 1/2c milk or part cream.
*Beat eggs, add remaining ing. & mix, pour into molds & feeze.
========================================================================

Fudgecicles
3-5T instant cocoa mix, 1 egg, 2T sugar, 1 1/2c milk, 1 1/2t vanilla
pinch of salt
*Mix thoroughly, freeze.

Three Cheese Manicotti

Makes 8 manicotti

======================
1/4c chopped onion
1 minced garlic clove
1T oil
1 16 oz can tomatoes, cut up
1 8oz can tomato sauce
1t sugar
1t dried oregano, crushed
1/4t dried thyme,crushed
1 small bay leaf
1 beaten eggs
2c shredded mozarella
1 1/2c ricotta cheese(cottage ?)
1/2c grated parmesan cheese
1/4c snipped parsley
1/2t dried oregano crushed
8 manicotti shells
=============================================================================
Cook onion & garlic in hot oil till tender, add undrained tomatoes, tomato
sauce, sugar,1t oregano, thyme and bay leaf. Bring to boil, reduce heat &
simmer, uncovered 20-25 min, till thick. Remove from heat, discard bay leaf.
Meanwhile, cook manicotti, drain, rinse in cold water. Filling: in bowl, stir
eggs, half the mozarella, ricotta, parmesan, parsley, 1/2t oregano, & dash of
pepper. Spoon filling into manicotti. Pour half of sauce into 2 qt. rectang-
ular baking dish. Pour rest of sauce over shells. Sprinkle remaining cheese
on top. Chill up to 24 hrs. if desired. Bake, covered, 35-40 min @ 350 or
till heated through.

Cornbread

2 eggs (well beaten)
1c sharp cheddar cheese
8 1/2 oz cream corn
1T melted butter
1c cornmeal
2T sugar
soda?
1t baking powder
1c sour cream or IMO
1/2t cayenne (optional)


Melt 2 T. butter into pan. Mix ing. Pour into pan, bake @ 400 for
25 minutes.
Hot Artichoke Dip Makes 4 cups

=================

2 14oz jars marinated artichoke hearts (drained)
2c grated parmesan cheese
1 c mayonaise
1 c sour cream
1 t Tobasco sauce
==========================================================================
Finely chop artichoke hearts. Place in bowl & stir in rest of ing.
Turn into 4 cup dish Bake 45 min at 300 or until brown and bubbly.
Serve warm. Can be made ahead and refrigerated for 24 hrs before baking.

Quinoa Salad

4 Servings

5 1/4 ounces quinoa
1 1/2 cups water
1 cucumber sliced
1/2 cup tomato chopped
2 tablespoons green onions chopped
1/2 tablespoon parsley chopped
1/2 cup mint chopped
2 tablespoons red bell peppers chopped
1 tablespoon fresh dill weed chopped
2 1/2 tablespoons lime juice
1/4 teaspoon white pepper
1/2 teaspoon salt

Rinse and drain quinoa.

In a large saucepan, bring water to a boil. Add the quinoa, reduce the heat to medium, and simmer for 10 minutes. Remove from the heat and drain.

In a large bowl combine sliced cucumber, chopped tomato, chopped green onions, chopped parsley, chopped mint, chopped red bell pepper, and chopped fresh dill weed. In a small bowl, stir together lime juice, white pepper, and salt; whisk in olive oil. Add the quinoa and toss gently. Serve over the cucumber mixture.

Walnut-Rosemary Quinoa

1 tablespoon vegetable oil
1 3/4 cups quinoa rinsed
1 onion peeled and chopped
1 red bell pepper seeded and diced
2 cups water
1 teaspoon soy sauce
1/2 teaspoon crushed dried rosemary
1 cup frozen peas
1/2 cup walnuts toasted and chopped


Heat oil in a medium saucepan over medium heat and sauté quinoa and onion, stirring constantly, for 3 minutes. Add bell pepper and sauté 2 minutes. Stir in water, soy sauce and rosemary. Bring to a boil, cover, and simmer for 15 minutes or until water is absorbed.

Add peas and walnuts to quinoa mixture. Remove from heat, cover and set aside for 10 minutes. Serve warm.

Quinoa Rice Pilaf

Ingredients (use vegan versions):
• 2 cups cooked quinoa (save some cooking water with it)
• 1 cup cooked basmati rice (leftover is fine)
• 2 tablespoon olive oil
• 1 onion, chopped
• 4 or 5 cloves garlic, minced
• 1/2 cup fresh basil, chopped (a handful)
• 1/2 teaspoon dried sage
• 1/2 teaspoon celery seed
• salt and pepper to taste
Directions:
Saute onions and garlic in oil; add basil, sage, celery seed, salt and pepper and cook until onions are soft but not brown. Add quinoa and rice, saute 5 to 10 mins, adding some of the quinoa water as necessary to keep moist.
Serves 4 side dish or 3 main dish.
Preparation time: 20 mins

Popped Quinoa

Ingredients
• 1 tablespoon Quinoa, rinsed
• Vegetable spray
• Salt
Directions:
Heat cast iron skillet or wok until very hot. Pour quinoa onto skillet and shake to avoid burning. When you notice a roasted smell, quickly remove grain from skillet. Spray with vegetable oil and sprinkle salt over grains.
Serves: 1
Preparation time: 1 min

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes


• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Lemon and Caper Mashed Potatoes

2 lbs. Yukon gold potatoes, peeled and quartered
Coarse salt
6 Tbsp unsalted butter
¾ c. milk
2 tsp. fresh squeezed lemon juice
2 tsp. finely grated lemon zest
3 Tbsp. capers, drained and coarsely chopped
¼ c. coarsely chopped fresh flat-leaf parsley
Freshly ground pepper


Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain and mash potatoes.

Meanwhile, in a med. saucepan over med. heat, combine 5 T. butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.

Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining T. butter just before serving.

(To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches of barely simmering water; cover to seal in the steam.)

Prep time: 15 min. Total time: 45 min
Serves 4

Buttermilk Garlic Mashed Potatoes

3 lbs potatoes, preferably Yukon Gold, peeled & cut into 2" chunks
6 T. butter
3 cloves garlic, minced
1/4 c. snipped fresh chives
1 1 /4 t. salt
1/2 t. pepper
3/4 c. buttermilk
Whole fresh chives, optional

In large pot over high heat combine potatoes with enough water to cover. Bring to a boil; cook until potatoes are tender, about 25 - 30 min. drain; set aside. in same pot melt butter over low heat. Add garlic; cook 1 minute. Remove from heat; stir in chives, salt and pepper. Add potatoes; beat or mash until smooth. Gradually beat in buttermilk, 1/4 c. at a time, until smooth and creamy. Serve garnished with whole fresh chives if desired.

Makes 8 servings

German Potato Salad

10 potatoes
Salt
Oil
½ c. vinegar (diluted)
Add sugar
½ onion minced

Put over potatoes, mix, add heaping T. mayonnaise (not so much vinegar that it’s runny

Jerusalem Artichokes with Tomatoes

2 tbsp. butter
2 tbsp. olive oil
1 c. tomatoes
Salt and pepper
½ t. crumbled, dried basil
2 c. sliced, cooked chokes

Heat butter and olive oil, add tomatoes and salt and pepper to taste. Stir in basil. Cook over low heat, stirring constantly until very hot. Add slices and reheat until hot.
Serve immediately. (serves four)

Salt Lake Potatoes, Funeral Potatoes

10-12 large potatoes or 24 oz. frozen shredded hash browns (more)
2 cans cream of mushroom
2 c. sour cream
1 c. grated Cheddar cheese
½ c. butter, melted
1/3 c. chopped onions (I sauté the onions first using butter from ½ c. above)
2 c. crushed cornflakes
2 T. butter, melted

Boil potatoes with skins on for 30 minutes (until just tender). Cool. Peel and grate into 9x13 casserole or put has browns into the dish.) Combine soup, sour cream, cheese, ½ c. butter and onions. Gently blend into potatoes. Combine cornflakes and butter. Sprinkle on top.

Bake at 350° for 30 minutes.

Yield: 16 servings.

Soda Cracker Pie

Combine:

12 crushed saltines
1 t. baking powder
1 c. chopped walnuts or pecans


Whip 3 egg whites, till stiff, gradually add 1 c. sugar and 1 t. vanilla.

Fold egg mixture into cracker mixture. Pour into greased 9” pie tin. Bake 30 minutes at 350. Let cool 2 hours.

Cover with ½ pt. Whipped cream sweetened with sugar and vanilla. (Can also add strawberries or raspberries to cream.)

Let stand 6 – 8 hours in refrigerator before serving.

Note: This will puff up during cooking and then settle as it cools.

Nutty Pumpkin Pie

In a bowl stir together 2/3 c. pumpkin seeds, roughly chopped; 1/3 c. brown sugar; 2 oz. heavy cream; and 1 oz melted butter. Spread on top of baked pie and broil for 3 to 5 min. til the top is bubbling. Cool; serve.

Impossibly Easy Chicken Pot Pie

Impossibly Easy Chicken Pot Pie
This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
1 2/3 cups Green Giant® frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg



1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 30 minutes or until golden brown.


High Altitude (3500-6500 ft)
Heat oven to 425ºF.

Impossibly Easy Breakfast Pie

Ringing the breakfast bell has never been easier! Enjoy all the traditional tastes of breakfast in one easy pie.

2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs



1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Coconut Cream Pie (Nene’s Variation)

Vanilla Cream Pie (for variations, see noted at end)

10-inch pie *(amounts for two pies)
10 inch baked pie shell
¾ cup sugar …………………. *(1 ½ c.)
¼ cup +  3 T. cornstarch ………. *(½ c. mounded at least 1 T. more)
1 tsp. salt ……………………… *(2 tsp.)
4 cups milk (use whole or 2 %) ………* (8 c.)
5 egg yolks ……………………….. *(10 yolks)
3 Tbsp. butter softened ……………. *(6 Tbsp.)
1 Tbsp. plus 2 tsp. vanilla………….. *(3 T. (or so)

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture, stirring to get lumps out as you slowly pour into sugar.  Cook over medium heat until thickened and then boil for one minute. (it's a very slow boil)  Remove from heat and blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap (I used wax paper or parchment paper) onto filling. Chill pies thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped Cream.

Variations:

Coconut Cream Pie: Make vanilla pie filling except – decrease vanilla to 2 tsp. *(4 tsp.)  and stir in 1 c., or more to taste, flaked coconut *(2 c.). Sprinkle coconut on top of whipped cream to garnish (and add flavor, of course).

Chocolate Cream Pie: Make vanilla filling except – increase sugar to 1 ½ cups (3 c.) and cornstarch to 1/3 c. (2/3 c.). Omit butter and stir in 2 oz. melted unsweetened chocolate with the vanilla.

If you have too much filling then put it in bowl and eat it 


Brony’s Pie Crust


2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter  (Clancy uses all butter)
5 – 7 Tbsp. water


Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.  The less you work the dough, the flakier this will be.


Pumpkin Pie

1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. ground ginger
1 t. ground cloves
4 large eggs
1 Large can Libby pumpkin (Small is15 oz)
2 cans evaporated milk
2 unbaked pie shell deep dish (4 c. volume)

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl, stir in pumpkin, sugar & spice mixture then gradually stir in evaporated milk. Bake in preheated oven 425 for 15 min. Reduce temperature to 350 and bake 40–50 minutes more or till knife in center comes out clean.

To use fresh pumpkin reduce evaporated milk by 1/2 c.

Brony’s Pie Crust

2 c. flour
2/3 c. shortening including at least 2 Tbsp. butter
  • (Note: Clancy uses ALL butter which makes it crisp up so nicely when doing a pre-baked shell...and taste SO yummy!)
1 tsp. salt
2 tsp. sugar
5 – 7 Tbsp. water

Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.

Brony’s Pie Crust

2 c. flour
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter)
1 tsp. salt
2 tsp. sugar
5 – 7 Tbsp. water


Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.

Pecan Pie

Frances Rae Stephens James


4 eggs (slightly beaten)
1 tsp. vanilla
1 c. sugar
1 ¾ c. pecan halves
1 c. dark Karo syrup
Pinch of salt
4 T. melted butter  (no substitute will do)
1 (9”) unbaked pastry shell


Beat eggs slightly. Mix in other ingredients thoroughly. Pour into unbaked pie shell. Bake in 450° oven for 5 minutes. Reduce heat to 350° and when light brown (for approximately 15 minutes), lower oven to 300° baking pie about 40 minutes or until center is firm.

Our delicious mistake that we now do on purpose...
450° for 5 mins
350° for 10 mins and then push down pecans and re-coat them with filling.  (aka stir)
bake for about 10-15 more minutes or until light brown then reduce to
300° for about 30-40 minutes or until center is firm.

Yeild: 1 pie



Brony’s Pie Crust

2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter... 2/3 cup = 1 stick  + 2T)
5 – 7 Tbsp. water


Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.  And Clancy uses all butter, no shortening.

Yield: 2 pie crusts

Impossibly Easy Pecan Pie

Taste a classic! Get the sweet brown sugar crunch of homemade pecan pie anytime you like. It's impossibly easy.

1 1/2 cups chopped pecans
3/4 cup packed brown sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
3/4 cup milk
3/4 cup light or dark corn syrup
1 1/2 teaspoons vanilla
4 eggs



1. Heat oven to 350ºF. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
2. Beat remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

Impossible Coconut Pie

1/2 cup Original Bisquick® mix
2 cups milk
1 cup flaked or shredded coconut
3/4 cup sugar
1/4 cup butter or margarine
1 1/2 teaspoons vanilla
4 eggs


Heat oven to 350ºF. Grease 9-inch pie plate.
Stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

TRIPLE-CHEESE MAC ATTACK

Makes 6 servings
2 cups cottage cheese
1 cup sour cream
1 egg, beaten
1 teaspoon salt
Garlic salt and freshly ground black pepper to taste
2 cups extra-sharp cheddar cheese, shredded
½ cup Swiss cheese, shredded
1 (7-ounce) package elbow macaroni, cooked and drained
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cottage cheese, sour cream, egg, salt, garlic salt, and black pepper. Add cheddar and Swiss cheeses and blend well. Cook macaroni as directed on package and drain well.
Add cooked macaroni to cheese mixture and blend until well coated. Add macaroni mixture to a greased 2- or 2½-quart baking dish and bake, uncovered, for 25-30 minutes.

Food Storage Caramel Popcorn

1 cup butter
2 c. Brown Sugar
1 c. white Karo
1 c. sweetened condensed milk

Melt butter, add brown sugar and Karo & bring to boil. Add sweetened condensed milk. Boil 3 minutes, stirring constantly, pour over popcorn and mix.








Sweetened Condensed Milk

1 c. instant Dry Milk
2/3 c. sugar
3 Tbsp. margarine or butter melted
½ c. HOT tap water

Put water in blender. While blending, add other ingredients. Blend till smooth. Will thicken some while cooling. Keep refrigerated.

Wassail

(non-alcoholic)*

5 qt Apple cider
1 1/4 c Brown sugar
1 1/4 cn (6 oz) frozen lemon juice concentrate
1 1/4 cn (6 oz) frozen orange juice concentrate
7 1/2 Whole cloves and allspice
1 1/4 tb Ground nutmeg
30 Cinnamon sticks

Put cider, sugar and fruit juices(undiluted) in large pot. Tie cloves and allspice
in cheesecloth.Add to cider with nutmeg. Cover and simmer for 30 min.Remove
spice bag. Serve hot in mugs with cinnamon stick ineach mug.

Makes 24 6 oz servings.

Christmas Cracker Cottages

3 large egg whites
1 box xxx sugar
½ t. cream of tartar
Assorted candy decorations – gumdrops, licorice etc
Graham crackers (5 squared per cottage)
Twisted Pretzels

For edible glue: Mix together egg whites, xxx, and cream of tartar to sticky consitency. Keep bowl covered with damp towel while using “glue”.

For each cottage: cut 1 graham cracker square in half to form the 2 side walls. For each peaked end wall, use 1 graham cracker square. To cut peaks in the tops of the 2 end walls, use a small, serrated knife and cut with a sawing motjhion, to allow roof pieces to fit securely.

To join the 2 peaked end walls and 2 side walls together, brush with you glue and hold until dry. To attach the roof pieces, brush “glue” along top edge of each wall. Attach 1 graham cracker square so tha tit lines up with the top of the peaks on the end walls. Attach other cracker square. Brush glue along peak where roof pieces meet and hold til dry.

Now start decorating. “glue’ Gumdrops and hard candies on cottage.; Create a street with licorice and fence with twisted pretzels. All it takes is a little imagination.

Chili Sauce

1 cup tomato sauce
1/4 cup brown sugar
2 tbsp vinegar
1/4 tsp cinnamon
dash of ground cloves
dash of ground allspice

= 1 cup chili sauce

Buttermillk Syrup

1 1/2 c sugar
3/4 c. buttermilk
1/2 c. butter
1 T. corn syrup
1 t. soda

Mix all ingredients together and bring to a boil and boil for 7 minutes.
Remove from heat and stir in 2 t. vanilla

Sweetened Condensed Milk

1 c. Instant Dry Milk
2/3 c. sugar
3 T. butter melted
½ c. hot tap water

Put water in blender. While blending, add other ingredients. Blend till smooth. Will thicken some while cooling. Keep refrigerated.

Quinoa-Stuffed Acorn Squash

3 acorn squash, halved and seeded
1 T. butter
½ c. chopped onions
½ c. quinoa, rinsed and drained
1 c. low-sodium vegetable stock
½ t. salt
1/8 t. black pepper
¼ c. chopped fresh parsley
4 T. grated Parmesan cheese

Preheat oven to 350°. Arrange acorn squash cut side down in a baking pan. Add ½ inch of water to the pan and cover with aluminum foil. Bake until the squash are tender, about 45 to 55 minutes. Leave the oven on. Let squash cool slightly.

Melt butter ina large skillet over medium heat. Add onions, stirring until golden, about 8 minutes. Add quinoa, stirring until toasted, about 3 minutes. Stir in stock. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Uncover and let cool slightly.

Scoop out and dice the pulp of 2 squash halves. Turn the other 4 halves cut side up and season with salt and pepper. Combine quinoa mixture and diced squash. Stir in nuts, parsley, and 2 T. of cheese. Spoon mixture into the 4 squash cavities, distributing evenly. Sprinkle the tops with the remaining 2 T. of cheese. Bake until heated through, about 20 minutes.

Mormon Champagne

1 ½ qt water
1 12 qt ice in plastic bag
6 c. sugar
2 2 liter ginger ale
ite grape juice frozen (oops, don't know what that was supposed to say)
5 T. citric acid


It’s also good to use just white grape juice and ginger ale. Carol was using white grape juice and ginger ale and club soda with orange slices on top.

Jerusalem Artichokes

Miscellaneous Instructions

Do not overcook. Can be creamed after cooking

Prepare as Fritters by dipping cooked chokes into batter, then frying. They also can be made into Croquettes or French Fried

To BAKE: Wash and scrub well. Bake in preheated oven (400°) for 30 to 40 min, or in
moderate oven (350°) for 40 to 60 min.

To FRY: Parboil and rub off skin (if desired). Cook in very hot deep fat until
golden brown. Drain, season with salt and pepper. Serve immediately.

To BOIL: One pound serves 6. Scrub, leave whole or pare and slice. Cook covered 1
to 35 minutes in boiling salted water or two min. in pressure cooker.
Drain, add ½ c butter, 2 T. lemon, 2 T finely chopped parsley, ¼ t salt,
few grains cayenne. Cook three minutes

Try These: Add chopped raw chokes to scrambled eggs. Slice and serve as an appetizer.

Garnish a piping hot bow of soup with thin, crisp slices of Sunchokes.

Enchilada Sauce

(Carol’s recipe box)


3 T. salad oil
3 T flour
3 T chili powder
2 c. water
1 c. tomato sauce
1 t ground cumin
½ t oregano
1 clove garlic minced

Add flour to oil until well blended . Add chili powder, gradually add water (to prevent lumps). Add the rest of the ing. Simmer for 20 min.

For enchiladas, use flour or corn tortillas. Fill with meat, onion and cheese. Pour sauce over enchiladas & bake until the cheese is melted.

Quick Skillet 57

Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
1 tablespoon vegetable oil
2 cups hot water
1 can (16-ounces) tomatoes cut into bite-size pieces
1/4 cup Heinz 57 Sauce
1/2 teaspoon salt
1 teaspoon granulated sugar
Dash pepper
4 ounces uncooked elbow macaroni (about 1 cup)

Directions: Brown beef and onion in oil. Drain excess fat. Stir in water and next 5 ingredients. Add macaroni; mix well. Bring mixture to boil, and then reduce heat to low. Simmer, uncovered, 15-20 minutes, stirring occasionally until macaroni is tender. Garnish with minced parsley, if desired.
Makes 5 servings (about 5-1/2 cups)

Pork Tenderloin with Orange Marmalade

1 pork tenderloin (1 pound) Pinch of fresh black pepper
1 ½ Tbsp. grainy, course, 1/4 cup low sugar orange
prepared mustard marmalade
1 clove garlic, minced ½ cup water
1/4 tsp. Fresh rosemary, chopped 1/4 cup chicken stock


1. Make a cut lengthwise down the center about halfway through the pork tenderloin.
2. In a small bowl mix together mustard, garlic, rosemary, and black pepper. Spread mixture along the cut surface of the tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Brush with 2 Tbsps marmalade. Add water to pan.
3. Bake in 400-degree oven for about 40-50 minutes or until internal temperature of meat reaches 160 degrees.
4. Mix together remaining orange marmalade and chicken stock in a small saucepan. Simmer 2 to 3 minutes until thickened. Spoon sauce over sliced tenderloin and serve immediately.


Makes 4 servings
Per serving: 160 calories, 74 mg. Cholesterol, 0 dietary fiber,
3 g. fat, 175 mg. sodium

Chile Verde (complicated but the BEST)

Ingredients
• 1 1/2 pounds tomatillos
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 1 bunch cilantro leaves, cleaned and chopped
• 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions
• 3 garlic cloves, peeled and finely chopped
• 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
• 2 1/2 cups chicken stock
• Pinch of ground cloves
Method




1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.


3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.


4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
Serves 8.

Taco Salad

Hamburger meat
Frito’s
Pinto Beans (cooked)
Lettuce
Tomato
Onion
Grated cheese
Enchilada sauce
Olives, chopped
Sour Cream
Guacamole or chopped avocados

Brown meat & season, add to cooked beans (season)

Serve buffet style. Frito’s on bottom, meat & bean mixture the top with cheese, lettuce tomatoes, etc.

Jiffy Hamburger Stew

1 lb. ground beef
2 medium onions, chopped (about 1 cup)
2 c. diced pared potatoes
1 can (1lb) tomatoes
2 tsp salt
1/8 tsp pepper
Snipped parsley

In large skillet, cook and stir ground beef, onion and potatoes until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, salt and pepper; heat to boiling.

Reduce heat; cover and simmer, stirring occasionally, 5 to 10 minutes or until potatoes are tender. Garnish with parsley.

4 servings

Variations

Bean Burger Hash: omit tomatoes; stir in 1 can (15 ½ oz) kidney beans (with liquid) and 2 t. chili powder with the salt and pepper. If necessary, add 1 to 2 Tbsp. water.

Bean Burger Stew: Stir in 1 can (15 ½ oz ) kidney beans (with liquid) and 2 tsp chili powder with the canned tomatoes.

Quick Sloppy Joes

1-2 lbs ground beef
Flour
1 can onion soup (Campbell’s) undiluted
Salt and pepper to taste
Buns

Brown beef, drain fat, stir in a few t. flour and onion soup. Heat through and serve over buns

Chicken Broccoli Casserole

3 c. cubed or shredded chicken 1 tsp. salt
2 – 3 c. fresh or frozen broccoli, cooked 1/4c. parmesan cheese
3 Tbsp. butter 8 oz. cream cheese, room temp.
3 Tbsp. flour 2 c. grated cheddar cheese
2 c. milk

Make white sauce out of milk, butter, flour, salt & parmesan & cream cheese. In large shallow casserole dish layer broccoli, chicken, white sauce & cheddar cheese. Bake, covered at 350 for 1 hour.

Sweet Lemon-Herb Chicken

3/4 cup lemon juice from concentrate
1 cup vegetable oil
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves
2 pounds boneless, skinless chicken breasts or thighs
1. Process lemon juice and next 7 ingredients in a blender until smooth, stopping to scrape down sides.
2. Place chicken in a heavy-duty zip-top plastic bag; pour lemon juice mixture over chicken. Seal bag, and chill 8 hours.
3. Drain chicken, discarding marinade.
4. Grill chicken, covered with grill lid, over medium-high heat (350* to 400*F / 175* to 205*C) 5 minutes on each side or until chicken is done.
Makes 8 servings.

Chicken Tortilla Casserole

12 corn tortillas 1 can (small) chopped chili’s
2 cans cream mushroom soup 1 boiled chicken – boned
1 can evaporated milk 2 lbs. grated Cheddar Cheese
1 chopped onion

Put half of tortillas in bottom of casserole dish, tearing pieces to fit. Mix onion, chilies, milk, mushroom soup together. Pour ½ over tortillas, add chicken & ½ of cheese. Top with remaining tortillas, cover with soup mixture and sprinkle with cheese. Best made several hours ahead & let sit. Bake at 325 - 350° for (?)

Serves 12-15

Tender Tuna Patties

2 cans tuna (approx. 12 oz.) drained
1 egg
1 Tbsp. milk or cream
4 saltine crackers, crushed
garlic salt to taste
1/8 - ¼ tsp. dill
2 Tbsp. butter

Scramble egg and mix in milk, crackers, salt and dill. Combine wet mixture with tuna. Form patties out of the mixture and place in melted butter in hot frying pan. Cook till golden brown, flip and repeat. (you can use oil to cook them but the butter adds a lot to the flavor and the golden brown color. We recommend using high quality oil such as olive oil (not the trans fatty types) if not using butter).
Salmon can be substituted for tuna.

Southern Sausage Gravy

• 8 ounces breakfast sausage
• 2 tablespoons shortening or lard
• 3 tablespoons flour
• 1 1/2 to 1 3/4 cups milk
• salt and pepper, to taste
• dash cayenne pepper, optional
PREPARATION:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet.

Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.
Serves 4 to 6.

Vitamix Spaghetti

1 onion
1 small can tomato sauce
2 cans stewed tomatoes
 3 -4 cloves of garlic
½ - 1 tsp sugar and Salt

basil, oregano, dried parsley (abt 1 tbsp of each, maybe a little more parsley and a little less of the others)

Vita mix a whole onion on variable speed 2 (in little section one at a time)

Brown the meat and onion together on med. High heat (maybe add a little water if using turkey

blend it all, walk speed up to 5 or 6 for abt. 5 sec. And then add to meat when the meat is browned. Add bay leaves and simmer abt 20 min.

Quinoa, Shitake Mushrooms and Adzuki beans

Ingredients (use vegan versions):
• 1/2 cup sliced carrots
• 3 thinly sliced scallions
• 1/4 cup shitake mushrooms sliced ( slightly crushed oyster mushrooms work well too)
• 2 cups cooked adzuki beans, without the liquid
• 1 cup washed quinoa
• 1 tablespoon olive oil
• 2 cups veggie broth
• salt, pepper
Directions:
Saute veggies until tender. Add broth, beans and quinoa. Bring to a boil. Reduce heat to low and simmer for c. 20 minutes, until liquid evaporates. Add salt and pepper and mix with a fork or wooden spoon. enjoy.
Preparation time: 25 minutes

Enchiladas

1 lb ground beef
1 ½ c chopped onion
1 clove garlic, minced
Cooking oil
1 T. flour
8 corn tortillas
1 c. Jack or cheddar cheese
½ c. sour cream shredded
sliced black olives
chopped green pepper
chopped green onion



Cook beef, onion & garlic in 1 T. oil until meat is crumbly & brown. Stir in flour & seasonings. Add 1 ½ c tomato sauce, mix. Simmer, uncovered abt 15 min, stir frequently

Combine remaining tomato sauce and water; heat. Heat tortillas on both sides until soft in small amt of hot oil. Dip into hot tomato sauce. Spoon an equal amt of meat mixture (abt ¼ c.) onto each tortilla; roll up. Arrange in greased shallow 2 qt casserole. Spoon remaining sauce over tortillas; sprinkle with cheese.

Bake, uncovered, in 350° oven until hot, about 20 min. before serving spoon sour cream over enchiladas and serve with desired toppings. Garnish with avocado slices, if desired. Makes 8.

MEXICAN BLACK BEAN DIP

2 CUPS BLACK BEANS
6 CLOVES GARLIC, SLICED
8 OUNCES CREAM CHEESE, ROOM TEMPERATURE
1 CUP LEMON JUICE
½ CUP CHOPPED FRESH CILANTRO
1 TABLESPOON CAYENNE
1 TABLESPOON CHILI POWER
1 TABLESPOON CUMIN
SALT TO TASTE
2 CUPS SHREDDED CHEDDAR CHEESE
2 BUNCHES GREEN ONIONS, CHOPPED
3 TOMATOES, SEEDED AND CHOPPED
1 CUP BLACK OLIVES, CHOPPED
1 TOMATO ROSE
GOURMET RED AND BLUE CHILI TORTILLA CHIPS

Rinse black beans in colander. Place beans in large pot
with lid and cover with water 2 inches over top of beans.
Add sliced garlic. Let beans soak for 1 hour. Place pot
over medium heat on stove and cook, covered, until beans
are soft, about 1 ½ hours. Drain beans and transfer to food
processor.

You may need to do this step in batches. Puree beans and
garlic until smooth. Blend in cream cheese, cilantro, chili
powder, cayenne pepper, and salt to taste. May be
refrigerated up to 3 days.

Spread mixture on serving platter. Top with cheese, green
onions, tomatoes, black olives, and garnish center with
tomato rose and tortilla chips. Refrigerate if not serving
immediately. Serve within 6 hours.

Fruit Tart

Crust:
6 tbsp butter, softened
1/4 cup sugar
1 cup flour
2 tbsp cornmeal
2 tbsp lemon juice

Filling:
1 8 oz package cream cheese, softened
3 tbsp sugar
2 tbsp milk
2 cups mixed fresh berries or assorted fresh fruit

Fuit glaze:
1/3 cup apricot nectar
2 tbsp sugar
1-1/2 tsp cornstarch
2 tsp lemon juice

In a small bowl, cream butter and sugar. Beat in flour, cornmeal and lemon juice to form a dough. Press in bottom and up sides of a greased 9-in. tart pan with removable bottom. Bake at 425 for 9-11 min. or until golden brown. Cool completely.

For filling, beat cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze.

For fruit glaze, in a small saucepan, combine apricot nectar, sugar, and cornstarch. Cook, stirring until mixture thickens and boils. Remove from heat and stir in lemon juice. Cool; brush over fruit. Refrigerate for 1 hr prior to serving.

Irish Tipsy Trifle (good cookie recipe)

Cookie:
¾ c. unsalted butter
2 ½ c. rolled oats (mix w/ Irish Oatmeal)
1 c. packed brown sugar
1 lg. egg
2 tsp vanilla
½ c. flour
½ tsp soda

(375 degrees) Grease cookie sheet. Melt butter in large skillet. Add oats. Stir often til it begins browning (2-3 mins) Let cool. Beat brown sugar, egg, vanilla on high until smooth. Mix in flour and soda on low. Ad oats and mix only to combine. Use immediately or chill overnight. Drop on prepared sheet, use 1 Tbsp. batter each cookie. Space 3” apart. Bake til golden about 9-12 mins. Move to wire rack.

Whipped Cream Topping:
1 c. whipping cream, well chilled
2 T. brown sugar, no lumps
1 T. powdered sugar
¼ c. + 2 T Irish Whiskey (?)
3 T. caramel ice cream topping

Beat cream til it begins to thicken. Add sugars, continue beating til it holds soft peaks. Add flavor (whiskey?), mix well.



To serve: break cookie into coarse pieces in six dessert goblets. Drizzle with 1 tsp. whiskey. Top w/ cream, repeat. Finish w/ cream, drizzle caramel on top. Serve immediately.

Pistachio Pudding Salad

1 8 oz. Cool Whip
1 Pistachio Pudding
1 can crushed pineapple
Chopped Nuts
Miniature marshmellows

Mix together and chill

Chocolate Sauce/Hot Fudge

1/2 c. butter 4 oz. semi-sweet chocolate (abt 1 c.)
1 c. sugar ½ c. cream
1/3 c. Karo dash of salt

Bring to boil. Boil for 1 minute then add a lid full of Vanilla. (app.1/2 teaspoon)

Fruit Pizza

Orange Sauce:
1 c. sugar 3 T. cornstarch Dash salt
1 c. orange juice ¾ c. water ¼ c. lemon juice

Crust:
1 pkg. Pillsbury Sugar Cookie or your favorite sugar cookie recipe

Fruit:
Sliced bananas, fresh strawberries, green grapes, sliced pineapple drained, cubed &/or sliced melons, kiwi, ……….. get creative

Topping:
1 pkg (8 oz.) cream cheese
½ c. sugar
1 t. vanilla

To make sauce: combine sugar, cornstarch and salt; add orange juice, and water and lemon juice. Stir well and bring to boil in sauce pan, stirring constantly. Cook 1 minute. Chill in refrigerator

Crust: Roll out cookie dough on to a well greased pizza pan . Slice into 8 slices (or how ever many you want it to be) then bake in 350° oven for 10 min or until lightly browned. Allow to cool.

Topping. Mix together cream cheese, sugar and vanilla and spread over crust.

Top with fruit: then pour the chilled orange sauce over the entire pizza. Chill again. Then serve.

Boston Brown Betty

8x8 Pan  (Doubled = 9x13)
1 c. flour (2 c. flour)
2 t. baking powder (4 t. baking powder)
½ t. salt (1 t. salt)
2/3 c. sugar (1 1/3 c. sugar)
2 T. cocoa (¼ c. cocoa)
2 T. melted shortening (¼ c. melted shortening) or butter or oil
1 t. vanilla (2 t. vanilla)
½ c. nuts. (1 c. nuts)
½ c. milk (1 c. milk)

Stir all ing. til smooth, add nuts. Put in 8x8 greased pan. Mix 1 c. (2c) brown sugar & 2 T. (1/4 c.) cocoa, sprinkle over top of batter. Pour 1 c. (2 c) boiling water over all. Bake at 350° 20-30 min.

Basic Impossible Pie

2 c. milk
¾ c. sugar
½ c. Bisquick
¼ c. butter
4 eggs
1 ½ t. vanilla

Grease pie plate. Blend all ingredients on high for 15 seconds. Pour into plate. Bake til brown- knife in center comes out clean.

350 for 50-55 minutes

Almond Praline Sauce

¼ butter
¼ c. slivered almonds
1 c. firmly packed brown sugar
¼ c. light corn syrup
½ c. sour cream

Melt butter in sauce pan over low heat. Add almonds and cook and stir until golden brown. Add sugar and syrup, continue cooking and stirring only until sugar is dissolved. Slowly blend in sour cream. Remove from heat. Serve warm or cold on ice cream.

Banana Pudding

One of my childhood favorites!


½ c. sugar
1/3 c. flour dash salt
3 eggs separated
2 c milk
½ t. vanilla
45 vanilla wafers
5 ripe bananas, sliced

Mix ½ c. sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over med. Heat till thickened about 12 min. stirring constantly. Remove from heat: stir in vanilla.

Spread small amount of custard on bottom of 1 ½ quart dish, cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. ( I top with a layer of cookies for looks and taste, I don’t make meringue)

Zucchini Nut Cookies

Zucchini Nut Cookies

½ c. brown sugar 
½ c. white sugar
½ c. shortening
1 c. grated, unpeeled zucchini
2 c. flour
1 egg
1 t. soda
¼ t. salt
¼ t. nutmeg
¼ t. cloves
1 t. cinnamon
1 c. raisins (optional)
½ c. chopped nuts

Cram together sugar & shortening, add egg, add dry ingredients, add nuts, raisins and zucchini.

Bake 15 minutes at 325° for cookies.
Bake in 9 x 13 pan 20 – 30 minutes.

Vacuum Cleaner Cookies (They get sucked up)

1 c. melted margarine (not butter)
1 18.25 oz. yellow cake mix
3 eggs
1 8 oz can cream cheese, soft
1 lb. powdered sugar
1 c. flake coconut
1 c. chopped walnuts or pecans

Combine margarine, cake mix and 1 egg. Stir til dry ingredients are moist. Pat into well greased jelly roll pan. (15x10) Beat 2 eggs, and cream cheese and powered sugar. Stir in coconut and nuts. Pour over mix in pan, spreading evenly. Bake 325 for 45-50 minutes or til golden brown. Cool.

Toasted Oats Chocolate chip Cookies

1 ½ c. sifted flour (whole wheat is what this lady used)
1 t salt
2 sticks butter
¾ c. brown sugar
¾ c sugar
2 eggs, unbeaten
1 t soda
1 t hot water
1 c nuts, chopped
1 pkg chocolate chips (12 oz)
2 c quick or regular oats, toasted
1 t vanilla

Sift flour once before measuring, then sift together with salt

Cream butter til soft. Add sugars, gradually creaming until light and fluffy. Add eggs, one at a time, beating well after each

Dissolve soda in hot water then add to creamed mixture. Add dry ing and blend well. Stir in nuts and choc chips


Place oats in a pie tin and toast while oven preheats. Add to cookie ing in bow. Blend thoroughly andd vanilla.

Drop by tsp onto greased cookie sheet and bate at 375° 10-12 min.

Swedish Almond Lace Wafers

Cook & stir till smooth:

1 c. butter
½ c. sugar
3 T. flour
2 T. milk
1/8 t. salt

Add ½ c. finely chopped toasted blanched almonds.
Drop by level tsps. on lightly greased and floured cookie sheet ~ 4” apart. Place only 4 – 6 cookies on sheet at one time. Bake at 350° 6 – 8 minutes or until lightly browned. Cool slightly on sheet. Carefully lift with wide spatula and place over broomstick to shape. Cool. If cookies harden before removing from cookie sheet – return to oven a few seconds to soften. Makes 18 4-5” cookies. Grease & flour cookie sheet each time you bake.

No Bake Cookies & Variations

2 c. sugar 
3 c. oats
½ c. butter
½ c. nuts
½ t. salt
1 t. vanilla
½ c. milk
3 T. cocoa

Melt butter, add cocoa & stir. Add sugar, salt and milk, bring to boil for about 1 minute. Add oats, nuts and vanilla. Blend well and then drop by Tablespoonfuls (or your choice of size) onto wax paper. Let cool and enjoy.

Variation: Use brown sugar, no cocoa, and ½ c. evaporated milk instead of regular milk.




No Bake Cookies

2 c. sugar
3 ½ c. oats (rolled)
2/3 c. evaporated milk
1 pkg. instant pudding (small)
¾ c. butter
chopped nuts

Bring sugar, milk & butter to a boil and keep stirring (?) Remove from heat. Stir in pudding & oats. Let rest 10 minutes. Drop by tsp. on foil or waxed paper.

Choice Oatmeal Crispies

(Momma’s)

Cream: 1 c. shortening
1 c. brown sugar
1 c. white sugar

Add: 2 beaten eggs
1 t. vanilla

Sift: 1 ½ c. flour
1 t. salt (scant)
1 t. soda

Stir in: 3 c. oatmeal
½ c. nuts, chopped

Divide dough into about 4 equal parts. Shape into rolls in wax paper. Chill abt 2 hours in freezer. Slice about ¼” thick. Bake on ungreased sheet
8 – 10 minutes at 350°. Loosen while hot. Makes about 5 dozen.

Chocolate Oatmeal Cookies

2 c. sugar
3 c. oats
½ c. butter
½ c. nuts
½ t. salt
1 t. vanilla
½ c. milk
3 T. cocoa

Melt butter, add cocoa & stir. Add sugar, salt and milk, bring to boil for about 1 minute. Add oats, nuts and vanilla. Blend well and then drop by Tablespoonfuls (or your choice of size) onto wax paper. Let cool and enjoy.

Variation: Use brown sugar, no cocoa, and ½ c. evaporated milk instead of regular milk.

Carol’s Sugar Cookies

3 Stick softened margarine (1 butter, 2 marg)

Add and mix 1 ¼ c. sugar
3 c. flour
1 tsp bkg soda

Add 1 T. vanilla

Make 3 logs and slice off. Press with fork crosswise


Bake at 350 for approx. 10 minutes

Yield approx. 60 – 70 cookies

Brony's Oatmeal Cookies

1 ½ c. flour
1 c. sugar
1 c. brown sugar
1 c. shortening
3 c. old fashioned oats
1 tsp. soda
1 tsp. salt
1 ½ tsp. vanilla
2 eggs

Mix all ing. together and bake about 10 minutes at 350°

Zucchini Nut Cookies

½ c. brown sugar
½ c. white sugar
½ c. shortening
1 c. grated, unpeeled zucchini
2 c. flour
1 egg
1 t. soda
¼ t. salt
¼ t. nutmeg
¼ t. cloves
1 t. cinnamon
1 c. raisins (optional)
½ c. chopped nuts

Cram together sugar & shortening, add egg, add dry ingredients, add nuts, raisins and zucchini.

Bake 15 minutes at 325° for cookies.
Bake in 9 x 13 pan 20 – 30 minutes.

Scottish Shortbread

1 ¼ c. flour
3 T. sugar
½ c. butter

Cut butter into flour & sugar, knead.

Bake at 300° for 40 – 50 minutes. Pat dough and score or cut.

Lemon Squares

1 c. soft butter
2 c. flour
1 ½ c. xxx sugar
dash of salt

Filling:
2 c. sugar
¼ c. flour
4 eggs, well beaten
½ c. lemon juice


Mix all ingredients well. Pat into 9 x 13 pan & extend crust up edges. Batke at 350° for 15 minutes.

Filling: combine sugar, flour, eggs & lemon juice. Mix well. Pour over crust and Bake at 350° for 25 minutes. Sprinkle with xxx sugar.

Coconut – Toffee Bars

¼ cup butter softened
¼ cup shortening *
½ cup brown sugar packed
1 cup flour

Heat oven to 350. Cream butter shortening and sugar. Blend in flour. Press
into 13x9” Bake 10 minutes. Spread with topping. Bake 25 minutes or until topping is golden. Cool slightly. Cut into bars, about 3”x1”.

Nut-Coconut Topping:

2 eggs, between
1 cup brown sugar packed
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
½ teaspoon salt
1 cup shredded coconut
1 cup chopped almonds or pecans

*I used all butter for the crust.

Almond Toffee Bars

Ingredients
1/2 cup butter or margarine
1-1/2 cups quick-cooking rolled oats
1/2 cup graham cracker crumbs
1 cup semisweet chocolate pieces (6 ounces)
1 cup almond toffee pieces
1 cup sliced or chopped almonds
1 14-ounce can sweetened condensed milk

1. Heat oven to 325 degree F. Melt butter or margarine in a 13x9x2-inch baking pan in the oven (about 6 minutes). Remove pan from oven. Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon. Sprinkle the chocolate pieces, toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.
2. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on a wire rack; cut into bars. Makes 48 bars.
Toffee-Fruit Bars: Substitute 1/2 cup snipped dried apricots for 1/2 cup of the chocolate pieces. Continue as above.
Make-Ahead Tip: Cover pan and store in the refrigerator up to 3 days.

Zucchini Bars With Caramel Frosting

Sift together:

3 c. flour
1 ½ bkg soda
1 t. baking powder
1t. salt
1/8 tsp nutmeg
1/8 tsp cloves

Cream together:
¾ c. butter
1 c. brown sugar
½ c. sugar
1 t. vanilla
2 eggs

Combine both mixtures. Gradually add
2 c. peeled, grated zucchini
½ c. chopped nuts
½ c. butterscotch chips

Pour into greased and floured 10x15 pan. Bake at 375° for 20 to 25 minutes. Frost with caramel frosting:

½ c. butter melted
1 c. brown sugar
¼ c. milk
1 ½ c. powder sugar

Add brown sugar to butter & boil 2 minutes. Add milk and bring to 2nd boil. Remove from heat and add powdered sugar

One Pan Magic Cookie Bars

½ c butter
1 ½ c. graham cracker crumbs
1 can sweetened condensed milk
1 pkg. (6 oz.) semi-sweet choc chips
3 ½ oz flaked coconut
1 c. chopped nuts

In 9 x 13 pan melt butter. Remove from heat. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts; press down gently. Bake at 350° for 25 minutes or until golden brown. Cool. Cut into 3 x 1 ½” bars.

Makes 24 bars.

(Brayton loved these so much as a kid that he'd make them)

Alabama Chews

1 c. butter
2 c. brown sugar
2 eggs

2 c. flour
2 t. bkg pwdr
2 t vanilla
Chopped nuts optional

Cream butter, brown sugar and eggs. Add dry ingredients. Press into pan & bake 40 to 45 minutes at 350.

Carol's Caramels

Momma’s Divinity

3 c. sugar
2 egg whites
½ c. Karo
2/3 c. hot water
1 c. chopped nuts (pecans or walnuts)
1 t. vanilla

Bring sugar, egg whites and karo to a soft ball stage. Pour ½ of mixture over stiffly beaten egg whites while mixing in mixer. Slowly cook remainder to crack stage and then pour into egg whites, continue beating till magic moment (watch the gloss on the mixture) then add nuts, vanilla. Drop rapidly onto buttered wax paper. Cool

Pumpkin Butter

Ingredients
What is pumpkin butter really? Typically it is pumpkin puree, sugar, and spices basically just reduced. You know I had to add the healthy twist. Here is my version.
• 4 cups pumpkin puree (yielded from 2 small 4-6″ baking pumpkins)
• 1/4 cup apple cider
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp stevia or agave (to taste… some people, i.e. me, like things sweeter, you may prefer less)
To Roast the Pumpkin
We’re pulling all the stops here, no cans allowed. Making pumpkin puree is super easy, it just takes a little time. I use pie pumpkins, which are the smaller (6″ diameter or less) size pumpkins, because they are sweeter and less grainy than the larger variety.
Heat the oven to 350° F.
For this recipe, you will need two of the small 4-6” diameter size pumpkins. Wash the exterior, cut them in half, and remove the seeds and stringy stuff. I put the seeds into a small bowl so that I could bake them (see pumpkin seed recipe at the bottom of this article).
Lay the pumpkin cut side down on a baking sheet covered in tin foil (spray the foil with olive oil or wipe it with a dab of coconut oil on a paper towel). Place into the oven and bake for 1-1/2 hours. Remove from oven and allow them to cool so that you can handle them.
Pumpkin Butter Directions
Scoop out the roasted pumpkin and place 4 cups into mixing bowl (I use my stand mixer). Add the apple cider, spices, and stevia and mix until incorporated.
Place into a medium size sauce pot and bring to a boil over medium heat. Reduce heat and simmer for another 30 minutes, stirring often. Mixture will thicken and reduce. Remove from heat and allow to cool.
Store in an airtight container in the frig (or you may can it, if you are into canning). Serve over waffles, pancakes, on toast, oatmeal, yogurt, frozen yogurt, I could go on and on…