Authors
1
This cookbook is a compilation of recipes provided by the children of
Ed and Jo Ann Wensits. This has been written from the perspective
of their children. Hence, references to Mom mean Jo Ann. A brief
family history follows.
Anna Disch married
Joseph Walsh
Mary Nemeth married
Joseph Wensits
Their children are: Jo Ann,
Rosemary, Bill, Peggy and
Jimmy
Their children are: Liz, Anne,
Julia, Mats (Mary), Oka (Rose),
Joe, Eddie,
Sal (Cecilia), Loyce (Louise) and
Bill
Jo Ann Walsh married Ed Wensits Their children are: Karen, Tom,
Bob, Rick, Mary Beth and Tim.
Karen married Paul Nadeau (son of Evelyn McCabe and John
Nadeau; brother of Bobby, John and David). Their children are Chris
and Steve; their grandchildren are Aurora, Brigitte, Keevan and
Cassidy.
Rick married Chris Mayes (daughter of Cecelia Bertrand and Hubert
Mayes; sister of Susan and Loretta). Their children are Jenica (who
will marry Trey Raney - son of Deborah and Ken Raney in October of
2008) and Kim
Mary Beth married James Mumford (son of Joan and Nort Mumford;
brother of John). Their son is Tom.
Tim married Snezana Popovic (daughter of Vera and Ljubisa
Popovic; sister of Dusan, Milunika (Millie), Milun (Milt) and Milovan
(Mitch). Their children are Kova, Nick and Andrea.
Table of Contents 2
Table of Contents
Appetizers ............................................................. 12
Cheese Puffs ........................................................................................................................ 13
Fruit Dip ............................................................................................................................... 13
Herbed Goat Cheese Bites ................................................................................................. 14
Salami Pinwheels ................................................................................................................ 14
Taffy Apple Dip .................................................................................................................. 15
Vegetable Pizza ................................................................................................................... 15
Vegetable Pizza ................................................................................................................... 16
Cheesy Dip .......................................................................................................................... 16
Puppy Chow ....................................................................................................................... 17
Ham Pinwheels ................................................................................................................... 17
Nacho Dip ............................................................................................................................ 18
Mexican Rollups ................................................................................................................. 18
Rotolo Al Forno ................................................................................................................... 19
Hot Beef and Bean Dip ....................................................................................................... 20
Snezana ................................................................................................................................ 20
Seven Layer Taco Dip ........................................................................................................ 20
Carrot Pinwheels ................................................................................................................ 21
Honey Rice Crispy Snack .................................................................................................. 21
Tortilla Rolls ........................................................................................................................ 22
Strawberry Dip .................................................................................................................... 22
Strawberry Dip .................................................................................................................... 22
Cocktail Meatballs .............................................................................................................. 23
Ants on a Log ...................................................................................................................... 23
Rocky Road .......................................................................................................................... 24
Pigeon Poop ......................................................................................................................... 24
Easy, Creamy Fruit Dip ..................................................................................................... 25
Caramel Apple Dip ............................................................................................................ 25
Taffy Apple Dip .................................................................................................................. 25
Squashed Frogs ................................................................................................................... 26
Stack it on a Cracker ........................................................................................................... 26
Nacho Dip ............................................................................................................................ 27
Bread .................................................................... 28
Mom’s Nut Bread ............................................................................................................... 29
Mom’s Potato Doughnuts ................................................................................................. 29
Banana Nut Bread ............................................................................................................... 30
Mount Vernon Cherry Bread ............................................................................................ 31
Table of Contents 3
Cherry Banana Bread ......................................................................................................... 31
Brochette (tomato bread) ................................................................................................... 32
Bruschetta ............................................................................................................................ 32
Garlic Bread ......................................................................................................................... 33
Broccoli Corn Bread............................................................................................................ 33
Pumpkin Pecan Bread ........................................................................................................ 34
Custard Filled Corn Bread ................................................................................................ 35
Pumpkin Pull Apart Dinner Rolls .................................................................................... 36
Pretzels ................................................................................................................................. 37
Zucchini Bread .................................................................................................................... 38
Hawaiian Banana Bread .................................................................................................... 39
Banana Bread ....................................................................................................................... 40
Monkey Bread ..................................................................................................................... 41
Butterscotch Rolls ............................................................................................................... 43
Sticky Buns .......................................................................................................................... 44
Blueberry Muffins ............................................................................................................... 44
Sour Cream Coffeecake...................................................................................................... 45
Cinnamon Applesauce Muffins ........................................................................................ 46
Fruit Smoothies ................................................................................................................... 46
Finnish Oven Pancake ........................................................................................................ 47
Loads of Blueberries Coffee Cake .................................................................................... 48
Oven Baked Dutch Apple Pancake .................................................................................. 49
Triple Berry Wake-up Breakfast ....................................................................................... 50
Canadian Egg Pie ................................................................................................................ 50
Easy Sausage Casserole ..................................................................................................... 51
Palačinki ............................................................................................................................... 52
Crockpot Breakfast ............................................................................................................. 53
Breakfast Bake ..................................................................................................................... 54
Eggs ...................................................................... 55
California Frittata ............................................................................................................... 56
Quiche .................................................................................................................................. 57
Quiche Lorraine .................................................................................................................. 57
Eggs Goldenrod .................................................................................................................. 58
Deviled Eggs ....................................................................................................................... 59
Deviled Eyeballs ................................................................................................................. 59
Salad ..................................................................... 60
Strawberry Ice Cream Jello ................................................................................................ 61
Cherry Pineapple Salad ..................................................................................................... 61
Cole Slaw Dressing ............................................................................................................. 61
Dream Whip Salad ............................................................................................................. 62
Wilted Spinach Salad ......................................................................................................... 62
Lincoln Highway Inn Salad Dressing .............................................................................. 63
Table of Contents 4
Pineapple Delight ............................................................................................................... 63
Hawaiian Jello Salad .......................................................................................................... 64
Orange Sherbet Gelatin Salad ........................................................................................... 64
Pistachio Pudding Salad .................................................................................................... 65
Orange Buttermilk Jello Salad .......................................................................................... 65
Strawberry Ripple Salad .................................................................................................... 66
Low Fat Creamy Strawberry Mold .................................................................................. 66
Ambrosia Mold ................................................................................................................... 67
Bridal Salad.......................................................................................................................... 67
Mandarin Mousse Mold .................................................................................................... 68
Mediterranean Steak Salad in Bread Bowl ...................................................................... 69
Taco Salad ............................................................................................................................ 70
Crunchy Vegetable Salad .................................................................................................. 70
Potato Salad Wensits Style ................................................................................................ 71
Macaroni Salad - Creamy .................................................................................................. 72
Spinach and Orzo Salad ..................................................................................................... 72
Oriental Salad ...................................................................................................................... 73
Cucumber Salad .................................................................................................................. 73
Cucumber Salad .................................................................................................................. 74
BLT Pasta Salad ................................................................................................................... 74
Soup ..................................................................... 75
Vegetable Soup ................................................................................................................... 76
Asparagus Spinach Soup ................................................................................................... 77
Cream of Carrot and Dill Soup ......................................................................................... 78
Creamy Leek and Mushroom Soup ................................................................................. 79
Potato Cheese Soup ............................................................................................................ 80
Potato Cheese Soup ............................................................................................................ 81
Spaghetti Soup .................................................................................................................... 82
Old fashioned Cream of Tomato Soup ............................................................................ 82
Split Pea Soup ..................................................................................................................... 83
Chicken Leek Noodle Soup ............................................................................................... 85
Gazpacho ............................................................................................................................. 86
Minestrone Soup ................................................................................................................. 87
Taco Soup............................................................................................................................. 87
Mushroom and Potato Chowder ...................................................................................... 88
Mushroom Stew .................................................................................................................. 89
Bean and Bacon Soup ......................................................................................................... 89
Easy Low-fat Chili .............................................................................................................. 90
Minestrone Soup for a Crowd .......................................................................................... 91
Serbian Muchkalica (Pork & Paprika Stew) .................................................................... 92
Greek Lamb Stew................................................................................................................ 93
Sandwiches ......................................................... 94
Table of Contents 5
Sloppy Joes .......................................................................................................................... 95
Bar B Q ................................................................................................................................. 95
Pulled Pork .......................................................................................................................... 96
Specialties ............................................................ 98
Tomato Galette with Roasted Garlic ................................................................................ 99
Dutch Cheese Fondue ...................................................................................................... 100
Asian .................................................................. 101
Asian Chicken Salad......................................................................................................... 102
Hot and Sour Beef and Asparagus ................................................................................. 103
Pot Stickers ........................................................................................................................ 104
Sweet and Sour Pork ........................................................................................................ 105
Light Airy Tempura Batter .............................................................................................. 106
Shrimp Pad Thai ............................................................................................................... 107
Spicy Peanut Sesame Noodles ........................................................................................ 108
Chicken Curry ................................................................................................................... 109
Thai Chicken Wrap with Spicy Peanut Sauce .............................................................. 110
Mexican ............................................................. 111
Upside Down Mexican Casserole .................................................................................. 112
Baked Taco ......................................................................................................................... 113
Main Dishes ...................................................... 114
Stuffed Peppers ................................................................................................................. 115
Beef Stew ............................................................................................................................ 116
Chop Suey .......................................................................................................................... 117
Enchilada Casserole ......................................................................................................... 118
Tuna-roona casserole ....................................................................................................... 118
Giombotta .......................................................................................................................... 119
Spanakopita ....................................................................................................................... 120
Reisfleisch .......................................................................................................................... 121
Goulash .............................................................................................................................. 122
Goulash .............................................................................................................................. 123
Goulash .............................................................................................................................. 123
Macaroni and Cheese Chicken Casserole ..................................................................... 124
Pizza Hot Dish .................................................................................................................. 124
Lasagna .............................................................................................................................. 125
Lasagna .............................................................................................................................. 126
Pleskavica .......................................................................................................................... 127
Cevapcici ............................................................................................................................ 127
Veal Parmesan ................................................................................................................... 128
Taco Bake ........................................................................................................................... 130
Chili .................................................................................................................................... 130
Table of Contents 6
Baked Mexican Dish ......................................................................................................... 131
Tater Tot Casserole ........................................................................................................... 131
Chili .................................................................................................................................... 132
Meat Burek ........................................................................................................................ 133
Warm Potato, Sausage and Goat Cheese Salad ............................................................ 134
Pasta and Pizza ................................................. 135
Macaroni and Cheese ....................................................................................................... 136
Fettuccine Alfredo ............................................................................................................ 136
Penne with Sausage and Peppers ................................................................................... 137
Posh Pasta .......................................................................................................................... 138
Spaghetti Sauce ................................................................................................................. 139
Spaghetti Pie ...................................................................................................................... 140
Fiery Fettuccine ................................................................................................................. 141
Wild Mushroom Lasagna ................................................................................................ 142
Mediterranean Pasta ........................................................................................................ 143
Marinara Sauce ................................................................................................................. 144
Drop Dead Lasagna .......................................................................................................... 145
Penne with Spicy Tomato Sauce ..................................................................................... 147
Angel Hair with Sun-dried Tomatoes and Goat cheese ............................................. 148
Pasta with Vodka Sauce and Sausage ............................................................................ 149
Tomato and Yellow Pepper Pita Pizza .......................................................................... 150
Goat Cheese Pita Pizza .................................................................................................... 151
Aunt Karen’s Pizza ........................................................................................................... 152
Fresh Tomato & Balsamic Vinegar Pasta ...................................................................... 153
Spaghetti Bolognese ......................................................................................................... 154
Beef and Lamb .................................................. 155
Meat Loaf ........................................................................................................................... 156
Super Easy Beef Stroganoff ............................................................................................. 156
Pot Roast ............................................................................................................................ 157
Hot Beef .............................................................................................................................. 157
Herbed Pot Roast .............................................................................................................. 158
Swiss Steak in the crock pot ............................................................................................ 159
Braciola ............................................................................................................................... 160
Meat Loaf with Tomato Relish ....................................................................................... 161
Stracotto ............................................................................................................................. 162
Roast Leg of Lamb ............................................................................................................ 163
Meat Balls ........................................................................................................................... 164
Mushroom Beef Skillet ..................................................................................................... 165
Pork .................................................................... 166
Pork Chops with Spaghetti ............................................................................................. 167
Pork Loin with Green Peppercorns ................................................................................ 168
Table of Contents 7
Russian Pork Chops ......................................................................................................... 169
Pork Medallions with Balsamic-Honey Glaze .............................................................. 170
Smothered Pork Chops .................................................................................................... 171
Brined Pork Tenderloin with Tuscan home fries ......................................................... 172
Pork Chop Bake - 1 ........................................................................................................... 173
Pork Chop Bake - 2 ........................................................................................................... 173
Pork Chop Bake - 3 ........................................................................................................... 174
Ham Glaze ......................................................................................................................... 174
Pork Chops with Scalloped Potatoes ............................................................................. 175
Poultry ............................................................... 176
Greek Chicken Salad ........................................................................................................ 177
Chicken Parmesan ............................................................................................................ 178
Easy Lemon Chicken ........................................................................................................ 179
Chicken Roulades ............................................................................................................. 180
Meltdown Chicken Bundles ............................................................................................ 181
Delicious Chicken ............................................................................................................. 182
Zesty Roasted Chicken and Potatoes ............................................................................. 182
Easy Yogurt Chicken ........................................................................................................ 183
Paul’s Chicken Cacciatore ............................................................................................... 184
Oven Fried Chicken Monterey ....................................................................................... 185
Chicken Schnitzel ............................................................................................................. 186
Baked Ranch Chicken ...................................................................................................... 187
Chicken Breast a la King .................................................................................................. 187
Chicken Rice Dinner ......................................................................................................... 188
Easy Turkey Casserole ..................................................................................................... 188
Grecian Chicken and Potatoes ........................................................................................ 189
Creamy Chicken Enchiladas ........................................................................................... 190
Chicken Paprikas .............................................................................................................. 191
Pasta for Paprikas ............................................................................................................. 191
Coq Au Vin ........................................................................................................................ 192
Chicken Picatta.................................................................................................................. 194
Seafood .............................................................. 195
Grilled Prawns .................................................................................................................. 196
Downeast Crab Cakes ...................................................................................................... 197
Red Pepper Mayonnaise .................................................................................................. 197
Spicy Seared Scallops ....................................................................................................... 198
Broiled Tuna on Toast ...................................................................................................... 198
Grilled Salmon .................................................................................................................. 199
Tuna Casserole .................................................................................................................. 200
Side Dishes ........................................................ 201
Mary Beth’s Noodles ........................................................................................................ 202
Table of Contents 8
Baked Beans ....................................................................................................................... 202
Potato Casserole ................................................................................................................ 203
Potato Casserole ................................................................................................................ 203
Baked Corn ........................................................................................................................ 204
Cream Corn ....................................................................................................................... 204
Fresh String Beans ............................................................................................................ 205
Broccoli and Rice Casserole ............................................................................................. 206
Spinach Casserole ............................................................................................................. 206
Creamed Spinach with Nutmeg ..................................................................................... 207
Herb and Cheese Oven Fries .......................................................................................... 207
Garlic Chive Mashed Potatoes ........................................................................................ 208
Breaded Broccoli ............................................................................................................... 208
Baked Hash Browns ......................................................................................................... 209
Tomato, Potato and Pepper Casserole ........................................................................... 209
Savory Mashed Root Vegetables .................................................................................... 210
Relish .................................................................................................................................. 211
Scalloped Corn .................................................................................................................. 211
Krompir (potatoes with paprika) ................................................................................... 212
Double Baked Potatoes .................................................................................................... 212
Potatoes Au Gratin ........................................................................................................... 213
Sweet Potato Fries............................................................................................................. 213
Mashed Sweet Potatoes ................................................................................................... 214
Candied Yams ................................................................................................................... 214
Party Potatoes.................................................................................................................... 215
Mexican Rice ..................................................................................................................... 215
Spanish Rice ...................................................................................................................... 216
Garlic Butter Green Beans ............................................................................................... 216
Cheesy Cauliflower .......................................................................................................... 217
Cheese Scalloped Corn .................................................................................................... 217
Corn Vegetable Medley ................................................................................................... 218
Holiday Mashed Potatoes (with a twist) ....................................................................... 218
Maple Glazed Carrots ...................................................................................................... 219
Easy Vegetable Casserole ................................................................................................ 219
Quick Green Beans ........................................................................................................... 220
Sauerkraut Casserole ........................................................................................................ 220
Eggplant Parmesan........................................................................................................... 221
Dessert ............................................................... 222
Spitbuben ........................................................................................................................... 223
Apple Kuchen ................................................................................................................... 224
Apple Crisp ....................................................................................................................... 225
Apple Crisp ....................................................................................................................... 225
Cherry Crisp ...................................................................................................................... 226
Table of Contents 9
Aunt Irene’s Bread Pudding ........................................................................................... 226
Chex Muddy Buddies ...................................................................................................... 227
Dirt Pudding ..................................................................................................................... 228
Chocolate Mint Brownies ................................................................................................ 228
Chocolate Scotcharoos ..................................................................................................... 229
Sour Cream Cranberry Bars ............................................................................................ 229
Caramel Brownies ............................................................................................................ 230
Peanut Butter Rice Krispie Bars ...................................................................................... 230
Nut Bars ............................................................................................................................. 231
Warm Cherry Puff ............................................................................................................ 231
Double Chocolate and Caramel Bars ............................................................................. 232
Buster Bar ........................................................................................................................... 233
Cherry Cheese Cake ......................................................................................................... 233
Frosted Banana Bars ......................................................................................................... 234
Brownie Pudding .............................................................................................................. 235
4 Layer Dessert .................................................................................................................. 236
Classic Brownies ............................................................................................................... 237
Creamy Baked Cheese Cake ........................................................................................... 238
Cheesecake......................................................................................................................... 239
Toll House Mud Bars ....................................................................................................... 240
French Apple Cobbler ...................................................................................................... 241
Peach Cobbler.................................................................................................................... 242
Pineapple Cheesecake ...................................................................................................... 243
Kugel .................................................................................................................................. 244
Chocolate Mousse Pie ...................................................................................................... 245
White Chip Fruit Tart ....................................................................................................... 246
Layered Apricot Snacking Bars ...................................................................................... 247
Potica (Sweet Nut Bread) ................................................................................................. 248
Cakes and Frosting .......................................... 249
Aunt Mats Frosting .......................................................................................................... 250
Cream Cheese Frosting .................................................................................................... 250
Cream Cheese Frosting .................................................................................................... 251
Creamy Frosting ............................................................................................................... 251
Dump Cake ........................................................................................................................ 252
Pineapple Cake ................................................................................................................. 252
Graham Cracker Torte ..................................................................................................... 253
Carrot Cake ........................................................................................................................ 254
Chocolate Cupcakes ......................................................................................................... 255
Almost Better than Sex Cake ........................................................................................... 255
Triple Chocolate Torte ..................................................................................................... 256
Chocolate Cream Filling .................................................................................................. 257
Chocolate Glaze ................................................................................................................ 257
Table of Contents 10
Texas Sheet Cake .............................................................................................................. 258
Bacardi Rum Cake ............................................................................................................ 259
Black Russian Cake........................................................................................................... 260
Killer Cupcakes ................................................................................................................. 261
Whipped Cream Cake ...................................................................................................... 262
Pumpkin Pie Cake ............................................................................................................ 263
Wowie Cake ...................................................................................................................... 264
Cocoa Dream Frosting ..................................................................................................... 264
Pistachio Inside Outside Cake ........................................................................................ 265
White Zin Bundt Cake ..................................................................................................... 265
Easy Apple Treat .............................................................................................................. 266
Pies ..................................................................... 267
Azar Strawberry Pie ......................................................................................................... 268
Butterscotch Pie................................................................................................................. 269
Pecan Pie ............................................................................................................................ 269
Mud Pie .............................................................................................................................. 270
Custard Pie ........................................................................................................................ 271
Banana Cream Pie ............................................................................................................. 272
Mom’s Pie Crust ............................................................................................................... 273
Peaches n’Cream Pie ........................................................................................................ 274
Pumpkin Pie ...................................................................................................................... 275
Candy ................................................................. 276
Chocolate Fudge ............................................................................................................... 277
5 Minute Fudge ................................................................................................................. 277
Peanut Brittle ..................................................................................................................... 278
Peanut Butter Balls dipped in chocolate ....................................................................... 279
Cookies .............................................................. 280
Mary Beth’s Cookies ........................................................................................................ 281
Marshmallow Treats ........................................................................................................ 281
Mary Beth’s Cookies ........................................................................................................ 282
Round Christmas Cookies ............................................................................................... 282
Easy Peanut Butter Candy Kiss Blossom Cookies ....................................................... 283
Chocolate Haystacks ........................................................................................................ 283
The Sugar Cookie .............................................................................................................. 284
Jelly Bean Nests ................................................................................................................. 284
Keeflies ............................................................................................................................... 285
Snickerdoodles .................................................................................................................. 286
Snickerdoodles .................................................................................................................. 287
Holiday Snickerdoodles .................................................................................................. 288
Peanut Blossoms ............................................................................................................... 289
Peanut Butter Cookies ...................................................................................................... 289
Table of Contents 11
Peanut Butter Blossoms ................................................................................................... 290
Hipper Chippers Chocolate Chip Cookies ................................................................... 291
Classic Sugar Cookies ...................................................................................................... 292
Chocolate Chip Cookies .................................................................................................. 293
Neiman-Marcus Chocolate Chip Cookies ..................................................................... 294
Mexican Wedding Cakes ................................................................................................. 295
Bon Bon Cookies ............................................................................................................... 296
Whoopee Pie ...................................................................................................................... 297
Oatmeal Raisin Cookies ................................................................................................... 298
Buckeyes ............................................................................................................................ 299
Giant Chocolate Chip Cookie ......................................................................................... 300
Monster Cookies ............................................................................................................... 301
Appetizers 12
Appetizers Cheese Puffs ........................................................................................................................ 13
Fruit Dip ............................................................................................................................... 13
Herbed Goat Cheese Bites ................................................................................................. 14
Salami Pinwheels ................................................................................................................ 14
Taffy Apple Dip .................................................................................................................. 15
Vegetable Pizza ................................................................................................................... 15
Vegetable Pizza ................................................................................................................... 16
Cheesy Dip .......................................................................................................................... 16
Puppy Chow ....................................................................................................................... 17
Ham Pinwheels ................................................................................................................... 17
Nacho Dip ............................................................................................................................ 18
Mexican Rollups ................................................................................................................. 18
Rotolo Al Forno ................................................................................................................... 19
Hot Beef and Bean Dip ....................................................................................................... 20
Snezana ................................................................................................................................ 20
Seven Layer Taco Dip ........................................................................................................ 20
Carrot Pinwheels ................................................................................................................ 21
Honey Rice Crispy Snack .................................................................................................. 21
Tortilla Rolls ........................................................................................................................ 22
Strawberry Dip .................................................................................................................... 22
Strawberry Dip .................................................................................................................... 22
Cocktail Meatballs .............................................................................................................. 23
Ants on a Log ...................................................................................................................... 23
Rocky Road .......................................................................................................................... 24
Pigeon Poop ......................................................................................................................... 24
Easy, Creamy Fruit Dip ..................................................................................................... 25
Caramel Apple Dip ............................................................................................................ 25
Taffy Apple Dip .................................................................................................................. 25
Squashed Frogs ................................................................................................................... 26
Stack it on a Cracker ........................................................................................................... 26
Nacho Dip ............................................................................................................................ 27
Appetizers 13
Cheese Puffs
Karen
3 Ounces Cream cheese, softened
1 Egg yolk
1 Teaspoon Lemon juice
1 Teaspoon Snipped fresh chives
Dash Black pepper
½ Cup Shredded white cheddar cheese
2 Slices Bacon crisp cooked, drained and crumbled
2 Sheets Frozen puff pastry sheets, thawed
For filling, in a small mixing bowl combine the cream cheese, egg
yolk, lemon juice, chives and pepper; beat with an electric mixer on
medium speed until nearly smooth. Stir in cheddar cheese and
bacon. On a lightly floured surface, roll 1 of the pastry sheets into a
12-inch square. Cut into sixteen 3-inch squares. Top each square
with about 1 teaspoon of the filling. Brush pastry edges with milk.
Fold in half diagonally. Seal edges by pressing with tines of a fork or
fingers. Place on an ungreased baking sheet. Repeat with remaining
pastry sheet and filling. (If desired, cover and chill for up to 4 hours
before baking.) Bake in a 400F oven for 12 to 15 minutes or until
golden brown. Serve warm.
Fruit Dip
Chris
8 Ounces Cream cheese, softened
8 Ounces Cool whip
1 Small Marshmallow cream
1 Tablespoon Pineapple or other fruit juice
Fruit
Mix cream cheese, cool whip, marshmallow cream and fruit juice
together and use for dipping any kind of fruit.
Appetizers 14
Herbed Goat Cheese Bites
Karen
1 Tablespoon Fresh thyme leaves
1 Tablespoon Fresh flat-leaf parsley
1 Tablespoon Tarragon
1 Tablespoon Fresh mint
8 Ounces Log soft fresh goat cheese
1 Baguette
2 Tablespoons Extra-virgin olive oil
½ Cup Oil-packed sun-dried tomatoes
½ Cup Fresh basil leaves
Combine the thyme, parsley, tarragon and mint leaves on a cutting
board and chop them finely together. Unwrap the log of goat cheese
and roll it in the chopped herbs, pressing the herbs to adhere. Preheat
the oven to 350. Cut the baguette into thin slices and drizzle them
with a little extra-virgin olive oil. Gently press the slices into a muffin
tray so that they form a boat-like shape and bake for 5 to 7 minutes.
They should be lightly browned and crisp. Let the baguette slices cool
in the muffin tin. Top each baguette slice with a slice of herbed coat
cheese. Top with a sun-dried tomato and garnish with fresh basil
leaves.
Salami Pinwheels
Snezana
24 Slices Hard salami (or Genoa)
8 Tablespoons Cream cheese, softened
4 Whole wheat tortillas
Heat Tortilla in microwave for 10 seconds. Spread Cream Cheese all
over tortilla. Cover with Salami Slices. Roll tightly and cut into small
pin-wheels. Layer in airtight container and store in refrigerator.
Appetizers 15
Taffy Apple Dip
Chris
2 8 ounces Cream cheese, softened
1 Tablespoon Vanilla
6 Tablespoons Sugar
Butterscotch or Caramel ice cream topping
Red and Green apples
Mix cream cheese, vanilla and sugar together. Place in shallow
baking dish. Pour butterscotch or caramel ice cream topping on top
of mixture. Sprinkle chopped peanuts on top. Cut up red and green
apples and dip.
Vegetable Pizza
Chris
Vegetable choices include broccoli, cauliflower, mushrooms, green peppers, olives, carrots, celery,
green beans, etc.
2 Packages Crescent rolls
6 Ounces Cream cheese, softened
1 Cup Mayonnaise
1 Teaspoon Garlic powder
1 Teaspoon Onion powder
1 Teaspoon Dill weed
Vegetables
Grated cheddar cheese
Spread crescent rolls on non-greased cookie sheet, sealing all edges.
Bake at 350 for 10 minutes or until light brown. Cool. Mix cream
cheese, mayonnaise and spices. Spread mixture on cooled crust. Top
with finely chopped vegetables of your choice. Top with grated
cheddar cheese. Best if set overnight.
Appetizers 16
Vegetable Pizza
Snezana
16 Ounce Refrigerated crescent dinner rolls
8 Ounce Cream cheese, softened
½ Cup Salad dressing (Miracle Whip)
1 Teaspoon Dill weed
½ Teaspoon Onion salt
1 Cup Broccoli florets
1 Cup Green pepper, chopped
1 Cup Tomato, seeded and chopped
½ Cup Ripe olives, sliced (optional)
¼ Cup Onion, chopped
Separate dough into 4 rectangles. Press onto bottom and up side of
15X10X1‛ pan to form crust. Bake at 375 for 11 to 13 minutes or until
golden brown. Cool. Mix cream cheese, mayonnaise and spices.
Spread over crust. Top with remaining ingredients. Refrigerate. Cut
into squares.
Cheesy Dip
Chris
1 Pound Sausage, browned and drained
1 Pound Hamburger, browned and drained
1 Can Rotell diced tomatoes & green chilies
½ Pound Velveeta cubed
Fritos, crackers, etc.
Mix ingredients in crock pot and melt together. Add more cheese, if
you like. Serve with Fritos, crackers, etc.
Appetizers 17
Puppy Chow
Snezana
aka Kibbles & Bits
12 Ounces Chocolate chips
1 Cup Peanut butter
1 Stick Butter
12 Ounces Crispix cereal
2 - 4 Cups Confectioners’ sugar
Melt first 3 ingredients. Pour over Crispix. Stir well, yet gently, to coat.
Put 2 cups powdered sugar in a bag. Add the mixture. Shake to coat.
Ham Pinwheels
Snezana
4 Slices Ham
8 Ounces Cream cheese, softened
4 Teaspoons Fresh chives, chopped
40 Crackers
Spread each ham slice with 1/4 cup of the cream cheese, spreading
cream cheese to completely cover each ham slice. Sprinkle each with 1
tsp. of the chives. Roll up tightly, beginning at short end. Wrap tightly
in plastic wrap. Refrigerate at least 2 hours. Cut each roll crosswise into
10 slices. Place 1 slice on each cracker.
Appetizers 18
Nacho Dip
Snezana
8 Ounces Cream cheese
15 Ounce can Chili without beans
½ Pound Monterey jack cheese, shredded
Tortilla chips
Spread cream cheese in bottom of 6‛x9‛ microwave safe dish. Put
chili over cheese. Top with Monterey jack cheese. Microwave on
high 2-3 minutes until cheese melts. Serve with taco or nacho chips.
Mexican Rollups
Karen
2 Containers Soft cream cheese
2 Packages Dried beef (turkey, ham or chicken)
2 Cans Whole green chilies
8 Flour tortillas
Salsa for dipping
Spread a tortilla with cream cheese, top with several slices of meat
and then 2 green chilies. Roll up tortilla and slice into bite size pieces.
Serve with salsa for dipping.
Appetizers 19
Rotolo Al Forno
Karen
1 Pound Frozen bread dough
¼ Pound Salami, thinly sliced
¼ Pound Mortadella, thinly sliced
¼ Pound Ham, thinly sliced
1/3 Pound Swiss cheese, thinly sliced
1/3 Pound Provolone cheese, thinly sliced
1 Egg yolk, beaten
Honey Mustard (optional)
Thaw the bread and let it rise, covered in a warm spot for 1 hour.
Punch down and knead with a small amount of flour. On a floured
surface, roll dough into a rectangle 12X16. If desired, spread mustard
over the dough. Tear the meat into bite-size pieces. Sprinkle over the
bread. Tear the cheese into pieces and layer over the meat. Starting at
the long end, roll up tightly, jelly roll style. Pinch the ends together
tightly and brush with a beaten egg yolk. Place on a cookie sheet and
let rest for 20 minutes. Bake at 375 for 25 minutes to 30 minutes, or
until nicely browned. Let rest for a few minutes before slicing. Slice
thinly and arrange on a serving tray.
Appetizers 20
Hot Beef and Bean Dip Snezana
1 Pound Ground beef, extra lean
16 Ounce can Refried beans with green chilies
3 Cups Cheddar cheese, shredded
1 Medium Onion, chopped
1 - 2 Cups Picante sauce
1 Tomato, chopped
Tortilla chips
Brown and drain meat. Stir in beans, half the cheese, onion, sauce
and tomato. Spread mixture into casserole dish. Top with remaining
cheese. Bake at 350 for 30-40 minutes or until thoroughly heated.
Serve with tortilla chips or can use as burrito filling.
Seven Layer Taco Dip
Snezana
8 Ounces Cream cheese, softened
1 Tablespoon Taco seasoning mix
1 Cup Thick ‘n chunky salsa
1 Cup Canned black beans, drained, rinsed
1 Cup Lettuce, shredded
1 Cup Cheddar cheese, shredded
½ Cup Green onions, chopped
2 Tablespoons Ripe olives, sliced
Tortilla chips
Beat cream cheese in small bowl with electric mixer on medium speed
until creamy. Add seasoning mix; beat until well blended. Spread onto
bottom of 9-inch pie plate or quiche dish. Layer remaining ingredients
as follows: salsa, lettuce, tomato, cheese, olives; cover. Refrigerate
several hours or until chilled. Serve with tortilla chips.
Appetizers 21
Carrot Pinwheels
Snezana
8 Tablespoons Cream cheese, softened
8 Tablespoons Peppercorn ranch fat free dressing
8 Flour tortillas
4 Cups Carrots, finely shredded
8 Green onions, thinly sliced
Paprika or ground red pepper (optional)
Mix cream cheese and dressing until well blended. Spread evenly onto
tortillas; sprinkle with carrots and onions. Roll up tortillas tightly; wrap
in plastic wrap. Refrigerate at least 30 minutes. Unwrap when ready to
serve. Cut each roll into 6 pieces. Place on serving plate; sprinkle with
paprika.
Honey Rice Crispy Snack
Snezana
½ Cup Confectioners’ sugar
½ Cup Honey
1 ½ Cups Crispy rice cereal
½ Cup Peanut butter
½ Cup Multicolored candy sprinkles (M&Ms)
½ Cup Raisins or peanuts (optional)
Put a piece of wax paper on a cookie sheet and on the table for rolling
the balls. Combine powdered sugar, honey and peanut butter in a
medium bowl. Stir until mixed well. Stir in cereal and raisins. Using
hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place
on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when
touched. Serve right away or place in tightly covered container and
store in refrigerator.
Appetizers 22
Tortilla Rolls
Snezana
Tortillas
Meat slices
Cheese slices
Lettuce
Creative Combos: Spicy mustard, ham slice, swiss cheese
Cream cheese and jam
Mayonnaise, bacon lettuce and tomato (cubed)
After putting the desired combo on the tortilla, fold end closest to you
1/4 of the way up, and then roll from the side.
Strawberry Dip
Snezana
Attributed to Mary Beth
7 Ounce jar Marshmallow cream
8 Ounces Strawberry cream cheese
Small Cool whip
Strawberries
Whip all ingredients together and serve with fresh strawberries.
Strawberry Dip
Snezana
16 Ounces Sour cream
3 Tablespoons Vanilla instant pudding (1/2 box)
2 Tablespoons Amaretto (optional)
2 Quarts Strawberries
Combine ingredients and serve with fresh strawberries.
Appetizers 23
Cocktail Meatballs
Snezana
Note: corrected per Snezana and enhanced per Jenica
Alternatively, use half ketchup and half barbecue sauce with a dash of liquid smoke in the sauce.
1 Pound Ground beef
2 Teaspoons + 1 tablespoon Worcestershire sauce, divided
1 Envelope Lipton onion soup
1 Small can Evaporated milk
2 Cups Ketchup
½ Cup Dry red wine
Add soup mix, 2 teaspoons Worcestershire and milk to meat. Mix well.
Shape into balls allowing 1 teaspoon of mixture for each. Preheat
broiler for 5 minutes. Place meatballs on broiler rack, 4‛ below burner.
Broil 7-8 minutes without turning. Sauce: Mix remaining ingredients
together. Cook till hot and blended. Place sauce and meatballs in a
heated server, like crock pot.
Ants on a Log
Snezana
Celery sticks
Peanut butter
Raisins
Wash the celery and cut it into pieces (about 5 inches long). Spread
peanut butter on the celery, from one end to the other. Press raisins into
peanut butter.
Appetizers 24
Rocky Road
Snezana
1 Cup Chocolate chips
1 Tablespoon Butter
2 Medium Eggs
1 ¼ Cup Confectioners’ sugar
½ Teaspoon Vanilla
2 Cups Peanuts, salted cocktail
2 Cups Mini Marshmallows
Melt chocolate pieces, chocolate and butter in a large saucepan over low
heat, stirring until smooth. Remove from heat. Beat eggs until foamy.
Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in
peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper.
Chill 2 hours or until firm. Store in refrigerator; remove just before
serving.
Pigeon Poop
Snezana
5 Cups Peanut butter crunch cereal
3 Cups Rice Krispies
2 Cups Skinny pretzels, broken in half
2 Pounds White chocolate
2 ½ Cups Mini marshmallows
Mix all dry ingredients in large bowl. Melt white chocolate in double
boiler; pour over dry ingredients and spread out on wax paper to cool.
Break into chunks.
Appetizers 25
Easy, Creamy Fruit Dip
Snezana
7 ounce jar Marshmallow cream
8 ounces Cream cheese, softened
Sliced fruit (strawberries, melons)
Mix the marshmallow cream and cream cheese very well. Take your
favorite fruit and dip into the cream mixture.
Caramel Apple Dip
Snezana
8 Ounces Cream cheese, softened
½ - 1 Cup Brown sugar
1 Teaspoon Vanilla
½ Teaspoon Caramel flavoring, optional
Apples
Blend ingredients together. Slice apples into 6 or 8 pieces and serve
with dip.
Taffy Apple Dip
Snezana
8 Ounce Cream cheese, softened
¾ Cup Brown sugar, packed
1 Tablespoon Vanilla
½ Cup Peanuts, chopped
6 Apples, cut into wedges
In a small bowl, beat cream cheese, brown sugar and vanilla until
smooth. Spread mixture on a small serving plate; top with nuts.
Serve with apple wedges.
Appetizers 26
Squashed Frogs
Snezana
1 Stick Butter
10 Ounce bag Marshmallows (about 40)
5 Cups Corn flakes cereal
½ Teaspoon Vanilla (optional)
2 Teaspoons Green food coloring
M & Ms plain chocolate candy
Melt margarine in large saucepan. Add marshmallows and cook over
low heat, stirring constantly until melted and mixture is syrupy.
Remove from heat. Add vanilla and food color. Mix. Add corn flakes
and M&Ms and mix until well coated and bright green. Drop from a
tablespoon on a piece of wax paper and cool the globs.
Stack it on a Cracker
Snezana
12 Crackers (Ritz or Triskets)
Meat slices
Cheese slices
Lettuce
Creative Combos:
Honey or spicy mustard, ham slice, swiss cheese
Pepperoni, mozzarella cheese and meatless spaghetti sauce
Mayonnaise, bacon lettuce and tomato (cubed)
Cream cheese, ranch dressing, salami
Use regular lunch meat slices and quarter. These do not need to be
heated and the kids love building them and eating them. Serve with a
piece of fruit.
Appetizers 27
Nacho Dip
Snezana
8 Ounces Cream cheese, softened
16 Ounces Sour cream
1 Package Taco seasoning
8 Ounces Thick and smooth taco sauce
Onions, lettuce, tomatoes, cheese, olives
Taco chips
Cream cheese must be very soft and creamy. Stir in sour cream then
taco seasoning. Stir in finely chopped onions if desired. Spread on
bottom of large cookie sheet. Chop lettuce, cheese, tomatoes and
olives and sprinkle over base layer. Drizzle taco sauce over top. Serve
with taco chips.
Bread 28
Bread Mom’s Nut Bread ............................................................................................................... 29
Mom’s Potato Doughnuts ................................................................................................. 29
Banana Nut Bread ............................................................................................................... 30
Mount Vernon Cherry Bread ............................................................................................ 31
Cherry Banana Bread ......................................................................................................... 31
Brochette (tomato bread) ................................................................................................... 32
Bruschetta ............................................................................................................................ 32
Garlic Bread ......................................................................................................................... 33
Broccoli Corn Bread............................................................................................................ 33
Pumpkin Pecan Bread ........................................................................................................ 34
Custard Filled Corn Bread ................................................................................................ 35
Pumpkin Pull Apart Dinner Rolls .................................................................................... 36
Pretzels ................................................................................................................................. 37
Zucchini Bread .................................................................................................................... 38
Hawaiian Banana Bread .................................................................................................... 39
Banana Bread ....................................................................................................................... 40
Monkey Bread ..................................................................................................................... 41
Bread 29
Mom’s Nut Bread
Grandma Walsh
1 Cup Sugar
1 Cup Milk
1 Cup Nuts
1 Egg
3 Teaspoons Baking powder
2 Cups Flour
Combine ingredients and let rise in bread pan 20 minutes. Bake 1
hour at 350.
Mom’s Potato Doughnuts
Grandma Walsh
1 Cup Mashed potatoes
1 Cup Sugar
1 Cup Sour milk
1 Teaspoon Baking soda
1 Teaspoon Baking powder
Nutmeg
Combine ingredients with enough sifted flour to make a soft dough.
Season with nutmeg. Roll out and cut into doughnut shapes. Fry in
hot oil until golden brown.
Bread 30
Banana Nut Bread
Chris
½ Cup Butter
1 Cup Sugar
½ Cup Sour cream
1 Teaspoon Vanilla
2 Eggs, beaten
1 Cup Mashed ripe bananas
1 ½ Cups Flour
1 Teaspoon Baking soda
1 Teaspoon Salt
½ Cup Nuts
Mix together flour, salt and baking soda; set aside. Cream sugar and
butter until smooth. Add vanilla and eggs; mix well. Alternately add
sour cream, mashed bananas and flour mixture. Add nuts, if desired.
Pour into greased bread pan(s) – 1 large or 2 small. Bake at 350 for 45
to 60 minutes, depending on size of pan. Test for doneness with
toothpick inserted in center comes out clean.
Bread 31
Mount Vernon Cherry Bread
Mom
2 Cups Sifted Flour
3 Teaspoons Baking powder
½ Teaspoon Salt
½ Cup Sugar
1 Cup Diluted milnot (1/2 cut milnot, ½ cup cherry
juice or water)
½ Cup Chopped nuts
3 Tablespoons Melted shortening
1 Egg, beaten
1/3 Cup Maraschino cherries, chopped
Sift dry ingredients together; add nuts. Mix all liquids together. Add
cherries. Blend into dry ingredients until just moistened. Bake in a
greased 9X5 loaf pan for 1 hour at 350.
Cherry Banana Bread
Mom
½ Cup Shortening
1 Cup Sugar
2 Eggs
3 Mashed bananas
1 Small bottle Maraschino cherries
3 Tablespoons Sour cream
2 Cups Flour
1 Teaspoon Baking soda
1 Teaspoon Salt
½ Cup Broken nuts
Beat sugar and shortening together; add eggs, beat well. Add
remaining ingredients. Mix well. Spoon into greased loaf pan. Bake 1
hour at 350.
Bread 32
Brochette (tomato bread)
Snezana
Tomatoes, chopped finely
Onion, chopped finely
Garlic, chopped finely
Salt and pepper to taste
Basil to taste
Olive oil for flavor
Cheese (mozzarella, boccuncini, feta – your choice)
Green or Kalamata Olives (optional and your choice)
Italian or French bread (or Melba toast)
Mix together tomatoes, onion, garlic, seasonings, and a drop or two of
olive oil. Butter both sides of sliced bread and bake until brown;
turning over so both side browns. Place tomato mixture on bread,
and top with cheese and olives.
Bruschetta
Karen
1 Ripe tomato, diced
1 Tablespoon Onion, diced
1 Clove Garlic, crushed
1 Teaspoon Olive oil
4 Thick slices crusty bread
Salt and pepper
Stir together the tomato, onion, garlic and olive oil in a small bowl.
Add salt and pepper to taste. Toast bread in toaster or under broiler.
Spread the tomato mixture on the slices.
Bread 33
Garlic Bread
Karen
6 Cloves Garlic, chopped
¼ Cup Flat-leaf parsley, chopped
¼ Cup Fresh basil leaves, chopped
½ Teaspoon Salt
Freshly grated black pepper
½ Cup Olive oil
1 Loaf Ciabatta bread
2 Tablespoons Butter, softened
Place the garlic in the food processor and process until minced. Add
parsley and basil, salt and pepper. Heat the olive oil in a medium
sauté pan and add the garlic mixture. Sauté for several minutes.
Remove the pan from the heat. Slice the bread in half horizontally,
and spread butter on one half. Spread the garlic mixture on the other
half. Put the halves together and wrap in foil. Place the bread in the
oven and bake for 5 minutes at 350. Open the foil and bake for an
additional 5 minutes.
Broccoli Corn Bread
Snezana
2 Eggs
1 Cup Cottage cheese
10 Ounce package Frozen broccoli, thawed
¾ Cup Onion, chopped
½ Cup Butter, melted, divided
2 8 ½ ounce packages Corn bread/muffin mix
In a mixing bowl, lightly beat eggs. Add cottage cheese, broccoli,
onion, 6 tbs. butter and muffin mix; beat well. Pour remaining butter
into a 10‛ ovenproof skillet; pour batter into skillet. Bake at 350 for
40-45 minutes or until golden. Cut into wedges and serve warm.
Bread 34
Pumpkin Pecan Bread
Chris
3 1/3 Cups All-purpose flour
3 Cups Sugar
2 Teaspoon Baking soda
1 ½ Teaspoon Salt
1 Teaspoon Ground cinnamon
1 Teaspoon Ground nutmeg
1 15 ounce can Solid pack pumpkin
1 Cup Vegetable oil
4 Eggs, lightly beaten
2/3 Cup Water
1/3 Cup Chopped pecans
1/4 Cup Butter
¼ Cup Sugar
¼ Cup Packed brown sugar
¼ Cup Whipping cream (not cool whip)
2/3 Cup Powdered sugar
1 Teaspoon Vanilla
In a bowl, combine the flour, 3 cups of sugar, baking soda, salt,
cinnamon and nutmeg. Combine the pumpkin, oil, eggs and water.
Mix well. Stir into dry ingredients just until combined; fold in the
pecans. Spoon into two greased 9X5 X3 inch loaf pans. Bake at 350 for
60 – 65 minutes or until toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pan to wire racks.
GLAZE: Combine butter, sugars and cream in a sauce pan. Cook
until sugar is dissolved. Cool for 20 minutes. Stir in the powdered
sugar and vanilla until smooth. Drizzle over cooled loaves.
Bread 35
Custard Filled Corn Bread
Karen
2 Eggs
3 Tablespoon Butter, melted
3 Tablespoons Sugar
¾ Teaspoon Salt
2 Cups Milk
1 ½ Tablespoons White vinegar
1 Cup All-purpose flour
½ Teaspoon Baking soda
1 Teaspoon Baking powder
¾ Cup Yellow cornmeal
1 Cup Heavy cream
Preheat the oven to 350. Butter an 8-inch square baking dish or pan
that is about 2 inches deep. Put the buttered dish in the oven while
you mix the batter. Put the eggs in a mixing bowl and add the melted
butter. Beat until well blended. Add the sugar, salt, milk and vinegar,
and beat well. Sift into a bowl or stir together in a bowl the flour,
cornmeal, baking powder and baking soda, then add to the egg
mixture. Mix just until the batter is smooth and there are no lumps
left. Pour the batter into the heated dish, then pour the cream into the
center of the batter; don't stir. Bake for 50 minutes, or until lightly
browned. Serve warm.
Bread 36
Pumpkin Pull Apart Dinner Rolls
Karen
1 ½ Cups Warm milk
2 ¼ Teaspoons Dry yeast
2 Tablespoons Sugar
1 Tablespoon Salt
1 Egg, lightly beaten
¾ Cup Canned pumpkin
5 Tablespoons Vegetable shortening
4 - 5 Cups All-purpose flour
2 Tablespoons Butter, melted
In a large bowl, combine milk with yeast, sugar and salt. Let stand 5
minutes, then add egg and beat well to combine. Add pumpkin and
shortening; mash with a fork until shortening is in small pieces. Add 1
½ cup flour and mix well with a wooden spoon. Gradually mix in
more flour by the cupful until dough collects around spoon and pulls
away from sides of bowl (you may not need all the flour). Transfer to
a lightly floured surface and knead 2 minutes. Put dough in a greased
bowl; cover with a towel. Let rise in a warm place until doubled in
size, 1 to 1 1/2 hours. Preheat oven to 400 and butter a large baking
sheet. Punch dough down, turn out onto a lightly floured work
surface, and knead until dough is smooth and supple, about 7
minutes. Cut dough into 4 balls. Cut each ball into 6 pieces. Roll each
piece into a round and arrange rounds on baking sheet so they barely
touch. Brush with melted butter and cover with plastic wrap and let
rise 30 minutes. Bake until golden brown, about 20 minutes. Let cool,
then pull apart to serve.
Bread 37
Pretzels
Snezana
1 Package Dry yeast
¾ Cup Warm water
1 Tablespoon Sugar
½ Teaspoon Salt
2 Cups Flour
1 Egg, beaten
Coarse salt
Mix yeast and water. Add sugar, salt and flour and mix well. Turn
out on lightly floured board. Knead until smooth. Cut off pieces
and shape. Place on greased cookie sheet. Brush with beaten egg.
Sprinkle on coarse salt. Bake at 425 for 12-15 minutes. Makes about
1 dozen, depending on size. Note: you do not want the dough to
rise. Simply mix, shape and bake.
Bread 38
Zucchini Bread
Karen
3 Eggs
1 Cup Oil
2 Cups Sugar
3 Teaspoons Vanilla
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Baking soda
3 Cups Flour
¾ Cup Walnuts, chopped
4 Teaspoons Baking powder
2 Cups Zucchini, peeled, shredded firmly packed
Mix all dry ingredients together. Add zucchini and mix for one
minute. Add remaining ingredients and mix well. Pour into well
greased and floured bread loaf pans. Bake at 350 for 50-60 minutes.
Bread 39
Hawaiian Banana Bread
Snezana
3 Cups Flour
¾ Teaspoon Salt
1 Teaspoon Baking powder
2 Cups Sugar
2 Teaspoons Vanilla
3 Eggs, beaten
1 Cup Vegetable oil
2 Cups Bananas
1 8 ounce can Crushed pineapple, drained well
1 Cup Walnuts, chopped (optional)
Combine all ingredients and put in 2 loaf pans sprayed with non-stick
cooking spray. Only fill pans ½ way. Bake at 350 degrees for approx. 1
hr to 1 hr and 10 minutes. Keep testing by sticking toothpick in center
of loaf until is comes out clean.
Bread 40
Banana Bread
Snezana
2 Eggs
2 Cups Flour
¾ Teaspoon Baking soda
1 Teaspoon Salt
¼ Cup Buttermilk
1 Teaspoon Baking powder
½ Cup Shortening
1 ½ Cup Sugar
1 Teaspoon Vanilla
3 Bananas, mashed
½ Cup Walnuts, chopped (optional)
½ Cup Chocolate chips (optional)
Mix first 9 ingredients. Stir in bananas. Stir in walnuts and chocolate
chips if desired. Pour into greased 9"x4" loaf pan. Bake at 350° for 50
minutes (or at 325 for over an hour). Keep testing by sticking
toothpick in center of loaf until is comes out clean.
Bread 41
Monkey Bread
Snezana
2 - 4 Tubes Buttermilk biscuits
½ Cup Sugar
¾ Cup Brown sugar
½ Cup Butter, melted
Cinnamon
Pecans, chopped (optional)
Spray bundt pan with cooking spray. Cut biscuits into quarters or
6ths. Put sugars in a bag. Place a handful of pieces in the bag and
shake to coat. Then, place in bundt pan. Repeat until done. Spread
butter over biscuit mixture. Bake at 350 for 30-35 minutes. Do not
preheat oven. Turn out immediately onto a plate.
Alternative: Roll dough in a bowl of sugar mixture. Melt butter with
1 cup brown sugar and pour over pieces in bundt pan.
Breakfast 42
Breakfast Butterscotch Rolls 43
Sticky Buns 44
Blueberry Muffins 44
Sour Cream Coffeecake 45
Cinnamon Applesauce Muffins 46
Fruit Smoothies 46
Finnish Oven Pancake 47
Loads of Blueberries Coffee Cake 48
Oven Baked Dutch Apple Pancake 49
Triple Berry Wake-up Breakfast 50
Canadian Egg Pie 50
Easy Sausage Casserole 51
Palačinki 52
Crockpot Breakfast 53
Breakfast Bake 54
Breakfast 43
Butterscotch Rolls
Chris
23 – 26 Frozen dinner rolls
1 3 ½ ounce Cook and serve butterscotch pudding
(not instant)
1 Cup Brown sugar
¼ Cup Sugar
1 Teaspoon Cinnamon
½ Cup Chopped pecans (optional)
½ Cup Butter, melted
Place FROZEN rolls in GREASED bundt pan. Mix butterscotch
pudding and brown sugar together until well mixed; then sprinkle it
over frozen rolls. Mix together sugar and cinnamon; then sprinkle
that over the last mixture. Place chopped pecans on top (if using
nuts). Pour melted butter over everything. Let this set overnight,
or at least eight hours, until dough has risen. In the morning,
preheat oven to 350 deg. And bake for approx. 30 minutes. I usually
put a large piece of aluminum foil under the bundt pan when baking
because a lot of times the brown sugar sauce will run over. When it
is done, invert onto a platter and scrape out all the yummy brown
sugar mixture!!
Breakfast 44
Sticky Buns
Snezana
(Note: This can sit in the refrigerator overnight; just warm for about half an hour before cooking.)
1 Loaf Frozen bread
Cinnamon sugar
½ Cup Brown sugar
1/3 Cup Butter
2 Tablespoons White Karo syrup or honey
Chopped nuts (optional)
Butter 9 x 13 inch pan. Add chopped nuts to syrup, if desired. Cook
sugar, butter, and syrup until almost boiling. Pour into pan. Roll out
bread into rectangle. Butter well. Sprinkle with cinnamon sugar. Roll
up like jelly roll. Slice ¼ inch thick. Set into caramel mix. Bake at 350
degrees for 20 to 25 minutes.
Blueberry Muffins
Karen
1 Egg
½ Cup Milk
¼ Cup Salad oil
1 ½ Cups All-purpose flour
½ Cup Sugar
2 Teaspoons Baking powder
½ Teaspoon Salt
1 Cup Frozen blueberries, drained
Beat egg. Stir in milk and oil. Mix in dry ingredients just until flour
is moistened. Batter should be lumpy. Add blueberries. Fill 12
muffin cups (greased or in cupcake wrappers) 2/3 full. Bake at 400
for 20 to 25 minutes or until golden brown. Immediately remove
from pan.
Breakfast 45
Sour Cream Coffeecake
Karen
2 2/3 Cups All-purpose flour divided
1 Teaspoon Baking powder
1 Teaspoon Baking soda
¾ Teaspoon Salt, divided
1 ¼ Cups Sour cream
1 Teaspoon Vanilla
4 Tablespoons Butter
1 Cup Sugar
2 Large Eggs
2/3 Cup Walnuts or pecans, finely chopped
5 Tablespoons Butter, melted
1 Teaspoon Cinnamon
Whisk together 2 cups flour, baking powder, baking soda and ½
teaspoon salt. In another bowl, combine sour cream and vanilla. In
a large bowl, beat butter and 1 cup of sugar on high speed until
lightened in color and texture (4 minutes). Add eggs one at a time.
Alternate adding the flour mixture and the sour cream mixture,
ending with flour. Stir until smooth. Scrape the batter into a 13X9‛
greased pan.
Streusel: Blend with fork or in food processor 2/3 cups flour, nuts,
brown sugar, 5 tablespoons melted butter, cinnamon and ¼
teaspoon salt. Sprinkle streusel onto of coffeecake. Bake until a
toothpick inserted in center comes out clean, 25 to 30 minutes. Serve
warm.
Breakfast 46
Cinnamon Applesauce Muffins
Karen
¼ Cup Granulated sugar
1 ½ Teaspoon Cinnamon, divided
1 Egg
2 Cups Flour
½ Teaspoon Baking soda
¼ Teaspoon Salt
¾ Cup Apple sauce
1/3 Cup Brown sugar
2 Tablespoons Vegetable oil
¼ Teaspoon Nutmeg
¼ Teaspoon Allspice
4 Tablespoon Butter, melted
Mix granulated sugar with 1 teaspoon cinnamon and reserve. Mix
remaining ingredients, except butter, with fork just until moistened.
Divide batter among 10 muffin cups lined with paper baking cups.
Bake 15 minutes at 450 or until golden brown. While warm, dip tops
into melted butter, then into sugar-cinnamon mixture.
Fruit Smoothies
Karen
1 ½ Cups Cran-raspberry juice
1 Carton Fruit yogurt
1 Banana
Frozen fruit
Blend juice, banana, and yogurt in blender. Gradually add frozen
fruit until completely mixed.
Breakfast 47
Finnish Oven Pancake
Karen
½ Cup Butter
5 Eggs
1 Tablespoon Sugar
1 Teaspoon Salt
2 Cups Milk
1 Cup All-purpose flour
1 Cup Small curd cottage cheese
1 Teaspoon Baking powder
Fresh berries
Confectioners’ sugar
Preheat oven to 425. Cut butter into small pieces and place in a 9X13
glass baking dish. Heat in oven until butter is melted. Combine eggs,
sugar and salt in blender or electric mixer. Mix at high speed for 1
minute. Continue to mix while slowly adding milk, then flour, then
cottage cheese, then baking powder. Pour blended mixture into hot
skillet or baking dish. Bake for 35 minutes, until pancake is puffed
and beginning to brown. Remove from oven. Let sit 5 minutes
before cutting. (Center will fall.) Serve with fresh berries and
confectioners’ sugar or with butter and warm maple syrup.
Breakfast 48
Loads of Blueberries Coffee Cake
Karen
4 Tablespoons Unsalted butter
3 Cups Blueberries (1 dry pint)
2 Cups All-purpose flour
2 ½ Teaspoons Baking powder
½ Teaspoon Salt
¾ Cup Milk
2/3 Cup Granulated sugar
2 Large Eggs
2 Tablespoons Sugar
¼ Teaspoon Ground nutmeg
Heat the oven to 350 degrees. Grease a 9" square or 9X13 inch dish
with butter. Melt the butter in a medium size saucepan. Let cool.
Wash and drain the blueberries; spread them out on paper towels to
dry. Put the flour, baking powder, and salt in a large bowl. Stir to
mix well. Add the milk, sugar and eggs to butter. Whisk to blend
well. Add the flour mixture, stirring to blend well. Fold in the
blueberries. Spread the batter in the prepared dish. Combine 2
tablespoons sugar and nutmeg. Sprinkle batter with the sugar-
nutmeg topping. Bake until a wooden pick inserted in the center of
the cake comes out clean, 50 to 60 minutes. Place the dish on a wire
rack to cool at least 30 minutes before serving.
Breakfast 49
Oven Baked Dutch Apple Pancake
Karen
2 Tablespoons Unsalted butter
3 Large Granny Smith apples, peeled, cored and thinly
sliced
6 Tablespoons Granulated sugar
3 Eggs
½ Cup All-purpose flour
½ Cup Milk
1 Tablespoon Sour cream
¼ Teaspoon Salt
Confectioners’ sugar
Preheat the oven to 400. To make the apple filling, in a 10 inch
ovenproof frying pan over medium-high heat, melt the butter. Add
the apples, sugar and cinnamon and sauté, stirring constantly, until
the apples begin to soften and brown lightly, 3-5 minutes. Remove
from the heat. To make the pancake, in a bowl, using an electric
mixer on medium speed, beat the eggs until lightly frothy. Add the
flour, milk, sour cream and salt and beat just until a smooth batter
forms. Immediately pour the batter over the apples in the hot pan
and place in the oven. Bake until nicely puffed and golden brown,
about 25 minutes. Using a small fine-mesh sieve, lightly dust
confectioners' sugar over the top. Serve directly from the pan, cut into
wedges.
Breakfast 50
Triple Berry Wake-up Breakfast
Snezana
8 Ounces Strawberry cream cheese
4 Pieces White bread, crusts removed
½ Pint Fresh strawberries, sliced
1 Egg
2 Tablespoons Milk
1 Tablespoon Butter
Strawberry syrup or confectioners’ sugar
Spread some cream cheese on 2 pieces of bread. Top with sliced
berries, making a complete blanket over the cheese. Top each with
the remaining bread. In a bowl, beat egg and milk. In a frying pan or
griddle, melt butter or heat oil over medium high. Dip the sandwich
in the egg mixture and fry until golden on both sides. Top with
strawberry syrup or confectioners sugar and serve immediately.
Canadian Egg Pie
Snezana
10 Slices Canadian bacon
8 Slices Swiss cheese
6 to 8 Eggs
Salt and pepper
¾ to 1 Cup Light cream
2 Tablespoon Parmesan cheese, grated
Fit Canadian bacon around edge of 10 inch glass pie plate to form a
scalloped ring. Lay slices of cheese in bottom slightly overlapping
bacon. Break each egg into small dish and carefully slide onto cheese.
Season with salt & pepper. Cover with cream. Sprinkle with
parmesan. Bake at 350° oven for 15-20 minutes - until eggs are set.
Breakfast 51
Easy Sausage Casserole
Snezana
1 Pound Bulk sausage
6 Eggs
3 Cups Milk
1 Teaspoon Salt
1 Teaspoon Dry mustard
6 Slices Bread, cubed
1 Cup Sharp cheddar cheese, grated
Brown sausage and drain well. Let cool. Combine eggs, milk, salt and
dry mustard. Beat with hand mixer until well blended. Stir in bread
cubes, cheese and sausage. Pour mixture into lightly greased 9x13
baking dish and cover. Refrigerate overnight. Remove from
refrigerator 1/2 hour before baking. Bake uncovered in preheated 350°
oven for 45 minutes. Let stand for 3-5 minutes after baking. Cut and
serve.
Breakfast 52
Palačinki
Snezana
4 Eggs
3 Tablespoons Vegetable oil
1 ½ Cups Flour
2 Tablespoon Sugar
3 Cups Milk
½ Teaspoon Salt
2 Teaspoons Vanilla
Toppings (jam, cheese, syrup)
Beat eggs. Add flour and milk slowly – alternating between both.
Add oil, vanilla, sugar and salt. Butter the pan. Pour a small amount
in heated frying pan and turn to cover the bottom of the pan. Brown
lightly on one side and flip to cook other side for a short time. Fill
with your favorite filling (cheese, jam, nuts, etc.) and roll up.
Breakfast 53
Crockpot Breakfast
Snezana
32 Ounces Frozen hash browns
1 Pound Cooked ham, cubed (lean)
1 Onion, diced
1 Green pepper, diced
1 ½ Cups Shredded cheese
12 Eggs
1 Cup Skim milk
1 Teaspoon Salt
1 Teaspoon Black pepper
Spray crockpot well with cooking oil. Divide potatoes, ham, veggies
and cheese so you can create several layers of each in the crock pot.
Start with the hash browns, then ham, onions peppers and last cheese.
Repeat until you have several layers. Beat eggs, milk salt and pepper
pour over layers in the crockpot cover and turn on low.
Cook for 10-12 hours overnight.
Breakfast 54
Breakfast Bake
Snezana
1 Cup Cooked ham, diced
1 Packages Hash brown potatoes
1 Medium Green bell pepper, chopped
1 Tablespoon Instant chopped onion
2 Cups Cheddar cheese, shredded
1 Cup Bisquick mix
3 Cups Milk
¼ Teaspoon Pepper
4 Eggs
Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.
Layer ham, Potatoes, bell pepper, onion and 1 cup of the cheese in
baking dish. Stir Bisquick, milk, pepper and eggs until blended. Pour
into baking dish; sprinkle with remaining cheese. Cover and
refrigerate at least 4 hours but no longer than 24 hours. Bake
uncovered 30 to 35 minutes or until light golden brown around edges
and cheese is melted. Let stand 10 minutes.
Eggs 55
Eggs California Frittata ............................................................................................................... 56
Quiche .................................................................................................................................. 57
Quiche Lorraine .................................................................................................................. 57
Eggs Goldenrod .................................................................................................................. 58
Deviled Eggs ....................................................................................................................... 59
Deviled Eyeballs ................................................................................................................. 59
Tip: For perfect hard boiled eggs, place eggs in pan and cover with cold water. Place on
stove on high heat, until water reaches a full boil. Cover the pan and remove from the
heat. Let rest for 10 minutes. Immediately cool eggs by running cold water over cooked
eggs, or adding iced water to pan.
Eggs 56
California Frittata
Karen
1 ½ Cups Baking mix
4 Eggs
¾ Cup Green onion, chopped and sautéed
½ Cup Milk
8 Ounces Cream cheese
4 Eggs
1 Cup Mushrooms, sliced
1 Cup Green onions, sliced
2 Teaspoons Garlic minced
½ Cup Sun dried tomatoes, diced
1 Cup Broccoli flowers, chopped
2 Cups Cottage cheese
2 Cups Pepper jack cheese
10 Ounces Frozen chopped spinach, thawed and drained
Grated parmesan cheese
Preheat oven to 350. Oil 10 individual ramekins. Make crust by
mixing together baking mix, eggs, green onions, and milk until
smooth. Divide batter evenly between ramekins. Dot with nickel-
sized drops of cream cheese. Sauté mushrooms, green onions, garlic,
and sun dried tomatoes in a little oil until tender. Add broccoli and
spinach and sauté until evenly cooked. In a large bowl, beat eggs
thoroughly. Add cheeses and vegetable mix and stir. Distribute
evenly among ramekins and top with grated parmesan cheese. Bake
on baking sheet for 50 to 60 minutes, until top is puffed and brown
and toothpick comes out clean.
Eggs 57
Quiche
Karen
1 9 inch pie shell
3 Eggs
1 Teaspoon Italian seasoning
½ Teaspoon Seasoned salt
¼ Teaspoon Pepper
2 Cups Half and half
2 Cups Shredded cheese (mixture of cheddar and pepper
jack)
Prebake pie crust at 400 degrees for 7 minutes. Lower oven
temperature to 325 degrees. Beat eggs and seasonings together; add
half & half. Place cheese in prebaked pie shell. Top with egg and
half & half mixture. Bake 42 to 45 minutes at 325 degrees.
Let stand 10 minutes before slicing.
Quiche Lorraine
Karen
1 9 inch Pie shell
3 Eggs, lightly beaten
4 Ounces Sliced bacon, cut into 1‛ pieces
1 ½ Cups Cream
¼ Teaspoon Freshly ground pepper
½ Teaspoon Salt
Pinch Nutmeg
Prepare and bake pie shell. Cook bacon in a heavy skillet over
medium heat, stirring constantly until the fat is almost rendered and
the bacon is not yet crisp. Drain on paper towels. Beat together
remaining ingredients. Arrange the bacon on the bottom of the shell
and pour the custard onto it. Bake until the filling is browned and
set, 25 to 35 minutes.
Eggs 58
Eggs Goldenrod
Karen
6 Hard boiled eggs
3 Tablespoons Flour
2 Tablespoons Butter
2 Cups Milk
Pinch Salt and pepper
½ Pint Sour cream
2 Tablespoons Dijon mustard
1 Can Mushrooms, sliced
2 Cups Cheddar cheese, shredded
6 Slices Tomato
6 Slices Canadian bacon (optional)
6 English muffins, split
Dice the whites of the hardboiled eggs and set aside. Mash the yolks
until crumbly, and set aside. In a large saucepan, melt the butter,
gradually stirring in the flour, milk and seasonings to make a white
sauce. When sauce has thickened, add sour cream and mustard,
stirring until blended. Sauté mushrooms in butter, pour off excess
liquid, and add mushrooms to sauce. Add cheese to sauce and stir
until well blended. Add diced egg whites to sauce, and then remove
from flame, cover and set aside. To assemble, place tomato slice,
followed by Canadian bacon slice on toasted, buttered English
muffin. Spoon sauce over top, then sprinkle with crumbled egg yolk.
Garnish with paprika and a sprig of parsley.
Eggs 59
Deviled Eggs
Snezana
6 Eggs, hard boiled and peeled
¼ Cup Mayonnaise
1 Teaspoon Vinegar
1 Teaspoon Mustard
1/8 Teaspoon Salt
Dash Pepper
Cut eggs in half. Whip egg yolks with other ingredients. Scoop
inside whites. Sprinkle with paprika.
Deviled Eyeballs
Snezana
12 Eggs, hard boiled and peeled
24 Green olives stuffed with pimentos
Miracle Whip
Mustard
Halve eggs lengthwise, take out yolks. Mix yolks, some miracle whip
and mustard until you have a smooth paste. Spoon this mixture back
into the eggs. Add one olive to the center of the mixture in the egg.
Salad 60
Salad Strawberry Ice Cream Jello ................................................................................................ 61
Cherry Pineapple Salad ..................................................................................................... 61
Cole Slaw Dressing ............................................................................................................. 61
Dream Whip Salad ............................................................................................................. 62
Wilted Spinach Salad ......................................................................................................... 62
Lincoln Highway Inn Salad Dressing .............................................................................. 63
Pineapple Delight ............................................................................................................... 63
Hawaiian Jello Salad .......................................................................................................... 64
Orange Sherbet Gelatin Salad ........................................................................................... 64
Pistachio Pudding Salad .................................................................................................... 65
Orange Buttermilk Jello Salad .......................................................................................... 65
Strawberry Ripple Salad .................................................................................................... 66
Low Fat Creamy Strawberry Mold .................................................................................. 66
Ambrosia Mold ................................................................................................................... 67
Bridal Salad.......................................................................................................................... 67
Mandarin Mousse Mold .................................................................................................... 68
Mediterranean Steak Salad in Bread Bowl ...................................................................... 69
Taco Salad ............................................................................................................................ 70
Crunchy Vegetable Salad .................................................................................................. 70
Potato Salad Wensits Style ................................................................................................ 71
Macaroni Salad - Creamy .................................................................................................. 72
Spinach and Orzo Salad ..................................................................................................... 72
Oriental Salad ...................................................................................................................... 73
Cucumber Salad .................................................................................................................. 73
Cucumber Salad .................................................................................................................. 74
BLT Pasta Salad ................................................................................................................... 74
Salad 61
Strawberry Ice Cream Jello
Chris
3 Ounce package Raspberry Jello
1 Cup Boiling water
1 Pint Strawberry ice cream
Dissolve Jello in boiling water. Melt ice cream in Jello mixture. Pour
into mold. Doesn’t melt if left out – good for picnics.
Cherry Pineapple Salad
Mary Beth
16 Ounce can Crushed pineapple
1 Can Cherry pie filling
1 Can Sweetened condensed milk
1 Container Cool whip
1 Cup Walnuts, chopped
Drain juice from pineapple. Combine all ingredients and mix
together. Refrigerate before serving.
Cole Slaw Dressing
Karen
¾ Cup Mayonnaise
¼ Cup White vinegar (or rice vinegar)
1 Tablespoon Sugar
Combine ingredients and toss into cole slaw (packaged or shredded
cabbage, carrots, onions, and green peppers).
Salad 62
Dream Whip Salad
Paul
2 Envelopes Dream Whip, prepared according to
package directions
4 Bananas
2 11 ounce cans Mandarin oranges
1 16 ounce can Tart cherries
1 16 ounce can Sweet cherries
1 Bunch Seedless grapes
2 Cups Mini marshmallows
Drain juice from canned fruit. Combine all ingredients, except
bananas and mix together. Refrigerate. Add bananas just before
serving.
Wilted Spinach Salad
Karen
6 Cups Fresh spinach, washed well and torn
1 Cup Fresh mushrooms, sliced
¼ Cup Green onions, thinly sliced
3 Slices Bacon
¼ Cup Vinegar
2 Tablespoons Sugar
½ Teaspoon Dry mustard
1 Hard cooked egg, chopped
Combine vegetables in a large bowl. In a 12 inch skillet, cook the
bacon until crisp. Drain on paper towels and crumble. Reserve 2
tablespoons of pan drippings. Stir in vinegar, sugar and dry mustard
into drippings. Bring to boil and remove from heat. Add the spinach
mixture. Toss together in skillet until spinach wilts. Transfer to
serving dish. Add crumbled bacon and chopped egg. Toss to
combine.
Salad 63
Lincoln Highway Inn Salad Dressing
Mom
½ Tablespoon Dry mustard
1/8 Teaspoon Garlic salt
1 Can Tomato soup
1 Cup Vegetable oil
¾ Cup Sugar
½ Cup Vinegar
1 Medium Onion, grated
1 Teaspoon Worcestershire sauce
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Paprika
Blend all ingredients thoroughly and chill.
Pineapple Delight
Snezana
Attributed to Mom
20 Ounce can Crushed pineapple (undrained)
3 ½ Ounce package Lemon instant pudding
2 Cups Mini marshmallows
8 Ounce Frozen whipped topping, thawed
Nuts
Stir pudding and pineapple until dissolved. Stir in marshmallows.
Stir in cool whip. Let stand till thick - best overnight or 6-8 hours. It
will thicken easily. You may use other fruits such as grapes, apples
and mandarin oranges. Garnish with nuts.
Salad 64
Hawaiian Jello Salad
Snezana
½ Cup Sugar
20 Ounce can Crushed pineapple, with juice
3 Ounces Apricot Jello
8 Ounces Cream cheese
5 Tablespoons Whole milk
1 Medium container Cool whip
Bring to boil pineapple and sugar then add Jello. Let cool. Whip
cream cheese with milk and add cool whip. Add Jello/pineapple
mixture together. Refrigerate.
Orange Sherbet Gelatin Salad
Snezana
6 Ounces Orange gelatin
1 Cup Boiling water
11 Ounce can Mandarin oranges, drain and reserve juice
1 Pint Orange sherbet
1 Cup Heavy cream, whipped (or cool whip)
Dissolve gelatin in boiling water. Add juice of mandarin oranges and
sherbet. Mix well. When partially set, add mandarin oranges and
fold in cool whip or whipping cream. Pour into 1 ½ qt ring mould or
bowl. Chill.
Salad 65
Pistachio Pudding Salad
Snezana
20 Ounce can Crushed pineapple, with juice
1 Package Instant pistachio pudding
½ Cup Miniature marshmallows
1 Medium container Cool whip
Nuts for garnish
Mix pudding mix, pineapple, marshmallows and pecans in large bowl
until well blended. Add whipped topping; stir gently until well
blended. Cover. Refrigerate 1 hour or until ready to serve.
Orange Buttermilk Jello Salad
Snezana
1 20 ounce can Crushed pineapple, with juice
1 6 ounce package Orange flavored gelatin
2 Cups Buttermilk
1 8 ounce container Cool whip, thawed
In a saucepan, bring pineapple to a boil. Remove from the heat; add
gelatin and stir to dissolve. Add buttermilk and mix well. Cool to
room temperature. Fold in whipped topping. Pour into an 11‛ x 7‛ x
2‛ dish. Refrigerate several hours or overnight. Cut into squares.
Salad 66
Strawberry Ripple Salad
Snezana
Attributed to Chris and Mary Beth
1 Large package Strawberry Jello
1 ½ Cups Boiling water
1 20 ounce can Crushed pineapple
2 10 ounce packages Frozen strawberries
2 Bananas, mashed
1 Cup Sour cream
Dissolve Jello in 1 ½ cups boiling water. Add undrained pineapple,
frozen strawberries and bananas. Divide mixture equally and pour
one into a Jello mold. Chill until firm. Spread sour cream on top and
pour remaining Jello mixture over the sour cream. Chill.
Low Fat Creamy Strawberry Mold
Snezana
1 ½ Cups Boiling water
1 Large (or 2 small) Strawberry sugar free gelatin
1 ½ Cup Cold water
1 Cup Strawberries, chopped
8 Ounce container Cool whip, thawed, divided
Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water. Refrigerate about 1-1/4
hours or until slightly thickened (consistency of unbeaten egg
whites). Gently stir in 2 cups of the whipped topping with wire
whisk until well blended. Refrigerate about 15 minutes or until
thickened (spoon drawn through leaves definite impression). Stir in
strawberries. Pour into 6-cup mold. Refrigerate 4 hours or until firm.
Unmold. Garnish with remaining whipped topping.
Salad 67
Ambrosia Mold
Snezana
8 Ounce can Crushed pineapple, undrained
Cold water
2 Cups Boiling water
8 Ounce package Orange gelatin
1 ¾ Cups Cool whip, thawed
11 Ounce can Mandarin orange segments, drained
1 ½ Cups Miniature marshmallows
½ Cup Coconut, flaked
Drain pineapple, reserving juice. Add cold water to juice to measure 1
cup. Stir boiling water into gelatin in large bowl at least 2 minutes
until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4
hours or until slightly thickened (consistency of unbeaten egg whites).
Stir in whipped topping with wire whisk until smooth. Refrigerate 10
minutes or until mixture will mound. Stir in pineapple, oranges,
marshmallows and coconut. Spoon into 6-cup mold sprayed with no
stick cooking spray. Refrigerate 3 hours or until firm. Unmold.
Bridal Salad
Snezana
Attributed to Grandma Walsh Note: this was called Goody Goody to get the kids to eat it
¼ to ½ Head Cabbage, shredded
Mini marshmallows
Walnuts, chopped
1 Can Crushed pineapple, drained
Little Mayonnaise
Little Cool whip
Mix everything together.
Salad 68
Mandarin Mousse Mold
Snezana
1 ½ Cups Boiling water
1 Large (or 2 small) Orange gelatin
1 Cup Cold water
11 Ounce can Mandarin orange segments, drained
8 Ounce container Cool whip, thawed, divided
Stir boiling water into gelatin in large bowl 2 minutes until completely
dissolved. Stir in cold water. Place orange segments in 6-cup mold;
spoon 2 cups gelatin mixture into mold over oranges. Refrigerate
about 30 minute or until set, but not firm (should stick to finger).
Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or
until slightly thickened (consistency of unbeaten egg whites). Stir in 2
cups of the whipped topping with wire whisk until well blended. Pour
over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.
Serve with remaining whipped topping. Store leftover gelatin mold in
refrigerator.
Salad 69
Mediterranean Steak Salad in Bread Bowl
Karen
2/3 Cup + ¾ cup Balsamic vinaigrette salad dressing, divided
4 Cloves Garlic, pressed
1 ½ Teaspoons Dried oregano
1/8 Teaspoon Coarsely chopped black pepper
1 ½ Pounds Flank steak
1 Can Artichoke hearts, drained and quartered
1 Bag Hearts of romaine lettuce, torn
3 Plum tomatoes, cut in wedges
½ Small Red onion, sliced into thin wedges
½ Cup Kalamata olives, sliced
4 Ounces Feta cheese, crumbled
1 Loaf Frozen bread dough, thawed
Marinate meat overnight in a resealable plastic bag with 2/3 cup
balsamic dressing, garlic, oregano and pepper.
Bountiful Bread Bowl: Thaw bread dough. Spray ovenproof serving
size bowl on outside with nonstick cooking spray. Shape dough
around bowl to conform to shape. Bake 15 to 18 minutes or until deep
golden brown. Remove to a rack and carefully loosen bread from
bowl. Cool 15 minutes before removing. Stand upright and cool an
additional 5 minutes.
Prepare grill for direct cooking over medium coals. Remove steak
from marinade and discard marinade. Grill steak 20 minutes, or until
done to your liking. Carve diagonally across the grain. Arrange lettuce
on serving platter; top with steak slices, artichokes, tomatoes,
cucumber, onion and olives. Top with feta cheese and drizzle with
dressing. Serve in bread bowl.
Salad 70
Taco Salad
Karen
Ground beef
Taco seasoning mix
Small can tomato sauce
Iceberg lettuce
Cheddar or Jack cheese
Avocado
Tomato
Sour Cream
Salsa
Catalina Dressing
Tortilla Chips
Brown ground beef, combine with seasoning mix and tomato sauce.
In individual bowls, layer chips, lettuce, meat, cheese, salsa,
tomatoes, avocado, sour cream and dressing. Top with more chips.
Add anything else you like in a salad (olives, jalapenos, etc.)
Crunchy Vegetable Salad
Snezana
2 Cups Cauliflower
2 Cups Broccoli florets
2 Carrots, thinly sliced
1 Small Zucchini, sliced
1 Small Red onion, sliced
1 – 1 ½ Cups Italian salad dressing
Combine vegetables in a large mixing bowl. Pour salad dressing over
and toss to coat evenly. Refrigerate until serving time.
Salad 71
Potato Salad Wensits Style
Snezana
Attributed to Mom – note: some of the Wensits men don’t care for this, especially Dad
Potatoes
1 Egg
1/3 Cup Sugar
2 Tablespoons Flour
½ Cup Vinegar
½ Cup Water
1 Cup Miracle Whip
1 Tablespoon Prepared mustard
2 – 3 Tablespoons Butter
½ Teaspoon Salt
Wash potatoes, do not peel and cook until a fork can easily be
inserted in the potato. Drain water, let cool a bit. Peel potatoes.
When potatoes are cold to the touch, then cut into cubes/chunks (not
too small but not too huge either).
Mix together sugar and flour in a pan. Beat egg and blend in
sugar/flour. Dilute vinegar with water then add to pan. Cook over
low flame until thick, stirring constantly. Remove from stove and
while still hot add Miracle Whip, mustard, butter and salt. Beat until
smooth. Stir dressing into potatoes. Chill a few hours before serving.
Note: Add chopped cucumber, onions, green pepper and hard
boiled eggs to potatoes for additional flavor.
Salad 72
Macaroni Salad - Creamy
Snezana
Attributed to Mom
12 Ounces Elbow macaroni
8 Ounces Miracle Whip
5 Ounces Sweet pickle relish
6 Large Hardboiled eggs, chopped
5 Stalks Celery, chopped
1 Green pepper, chopped
1 Small Onion, chopped
Cook macaroni; drain; rinse in cold water. Add chopped eggs and
vegetables. Mix relish and 2 tablespoons milk into Miracle Whip.
Mix everything together and chill. Garnish with egg.
Spinach and Orzo Salad
Snezana
1 16 ounce package Orzo
1 10 ounce package Baby spinach leaves, finely chopped
½ Pound Feta cheese, crumbled
½ Red onion, finely chopped
¾ Cup Pine nuts
½ Teaspoon Dried basil
¼ Teaspoon Ground white pepper
½ Cup Olive oil
½ Cup Balsamic vinegar
Bring a large pot of lightly salted water to a boil. Add orzo and cook
for 8 to 10 minutes or until al dente; drain and rinse with cold water.
Transfer to a large bowl and stir in spinach, feta, onion, pine nuts,
basil and white pepper. Toss with olive oil and balsamic vinegar.
Refrigerate and serve cold.
Salad 73
Oriental Salad
Snezana
1 Large head Napa cabbage
1 Bunch Green onion
2 Packages Ramen noodles (discard seasonings)
8 Ounce package Almonds, slivered
½ Cup Butter
½ Cup Vinegar
2 Tablespoons Soy sauce
1 Cup Oil
1 Cup Sugar
Chop cabbage, and green onions including stems. Toss together.
Melt butter. Break apart noodles and add with almonds to butter.
Sauté until golden brown. Drain on paper towel. Do not mix with
cabbage until ready to serve. Mix all dressing ingredients and
refrigerate until ready to serve. Stir again before mixing with cabbage
if needed.
Cucumber Salad
Karen
2 - 3 Medium Cucumbers
2 Teaspoons Salt
¾ Cup Sour cream (or plain yogurt)
1 Tablespoon Red wine vinegar
Peel cucumbers and cut into very thin slices. Put the slices into a
colander, sprinkle with the salt and let drain 30 minutes. Combine
the sour cream and vinegar to make a dressing. Wrap the cucumber
slices in a clean dish towel and squeeze gently to dry them. Toss
with the dressing. Let stand 20 minutes before serving.
Salad 74
Cucumber Salad
Snezana
4 – 6 Medium Cucumbers
1 Medium Onion, finely diced
1 Tablespoon Cooking oil
2 Tablespoons Garlic powder
8 Ounces Sour cream
1 Tablespoon Parsley
Salt and pepper to taste
Peel cucumbers and cut into very thin slices. Add diced onion,
cooking oil, garlic powder, parsley, salt and pepper to taste. Mix
well. Add sour cream and coat cucumbers. Let stand overnight.
BLT Pasta Salad
Snezana
3 2/3 Cups Large shell macaroni, cooked
4 Cups Tomatoes, cut up
4 Strips Bacon, cooked and crumbled
3 Cups Lettuce, sliced thin
1 Teaspoon Sugar
2 Teaspoons Cider vinegar
½ Cup Fat free mayonnaise
1/3 Cup Light sour cream
1 Tablespoon Dijon mustard
Salt and pepper to taste
In a large bowl mix together the macaroni, bacon, tomato and lettuce.
In a small bowl mix the sugar, vinegar, mayonnaise, sour cream and
mustard. Pour over the macaroni mixture, stir together and chill.
Soup 75
Soup Vegetable Soup ................................................................................................................... 76
Asparagus Spinach Soup ................................................................................................... 77
Cream of Carrot and Dill Soup ......................................................................................... 78
Creamy Leek and Mushroom Soup ................................................................................. 79
Potato Cheese Soup ............................................................................................................ 80
Potato Cheese Soup ............................................................................................................ 81
Spaghetti Soup .................................................................................................................... 82
Old fashioned Cream of Tomato Soup ............................................................................ 82
Split Pea Soup ..................................................................................................................... 83
Chicken Leek Noodle Soup ............................................................................................... 85
Gazpacho ............................................................................................................................. 86
Minestrone Soup ................................................................................................................. 87
Taco Soup............................................................................................................................. 87
Mushroom and Potato Chowder ...................................................................................... 88
Mushroom Stew .................................................................................................................. 89
Bean and Bacon Soup ......................................................................................................... 89
Easy Low-fat Chili .............................................................................................................. 90
Minestrone Soup for a Crowd .......................................................................................... 91
Serbian Muchkalica (Pork & Paprika Stew) .................................................................... 92
Greek Lamb Stew................................................................................................................ 93
Soup 76
Vegetable Soup
Chris
1 Pound Ground turkey sausage
1 Cup Onion, diced
1 Cup Celery sliced
1 Cup Carrots, sliced
2 Cups Cabbage, shredded
1 Cup Frozen green beans
16 Ounce can Chopped tomatoes
16 Ounce can Tomato juice
1 Tablespoon Dried parsley flakes
1 Teaspoon Salt
¼ Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Basil
2 Cloves Garlic, minced
2 Cups Water
5 Beef bouillon cubes
15 Ounce can Chili beans
2 Potatoes cubed or elbow macaroni
Brown the meat in the pan you’re going to use (drain if needed).
Add remaining ingredients except chili beans, chopped potatoes
and/or elbow macaroni). Bring to a boil. Lower the heat and simmer,
covered until vegetables are done to your liking. Stir often. Add chili
beans and potatoes or elbow macaroni about 15 to 20 minutes at the
end. If the soup is too thick, add more water or broth. Freezes well.
Soup 77
Asparagus Spinach Soup
Karen
2 Pounds Asparagus
29 Ounces Chicken stock
1 Bunch Spinach, stemmed
½ Cup Milk (or more up to 1 cup)
Salt
Pinch Cayenne pepper
1 Large Red bell pepper, roasted, skinned, seeded
Cream (optional)
Remove tough parts of stems from asparagus by snapping asparagus
in half. Place stems in a saucepan with chicken stock. Bring to a boil,
lower heat and simmer for 10 minutes. Remove from heat and
discard stems. Chop asparagus tips into 1 inch pieces. Bring
asparagus broth to a boil, add cut asparagus and cook until soft,about
10 minutes. Remove from heat, add spinach leaves, and stir to wilt
spinach. Transfer asparagus and spinach to a blender and add
enough broth mixture so mixture purees smoothly. Transfer puree
to a container and add enough broth to achieve desired consistency.
Refrigerate until ready to serve. The faster you cool it down, the
better the color will be. (It may be made 1 day ahead). Heat puree
careful, adding more reserved broth if necessary and cream if
desired. Season with salt and cayenne. Pour in warm bowls and
garnish with red pepper puree, if desired.
Puree pepper until smooth in blender and strain through a fine sieve.
Transfer puree to a plastic squeeze bottle and make squiggles or
other designs on the soup.
Soup 78
Cream of Carrot and Dill Soup
Karen
2 Tablespoons Butter
2 Medium White Onions, peeled, coarsely chopped
1 ½ Pounds Carrots, peeled and sliced
¼ Cup Fresh dill weed, minced
6 Cups Chicken stock
1 Cup Milk
1 ½ Cups Half and half
1 Teaspoon Salt
1 Pinch White pepper, freshly ground
Melt the butter in a medium (3-quart) saucepan. Cook the onions
uncovered over low heat until translucent, about 15 minutes. Add
the carrots and dill, cover and cook over medium-low heat for 20
minutes. Bring the chicken stock to the simmer in a separate
saucepan while the carrots are cooking. Add the stock to the carrot
mixture and boil gently over medium heat for about 20 minutes or
until the carrots are fork tender. Remove from the heat and add the
milk. Allow to cool for a few minutes before putting the soup in a
food processor or blender. Stir in the cream, salt and pepper to taste.
Soup 79
Creamy Leek and Mushroom Soup
Karen
4 Tablespoons Butter
1 Pound Leeks, white part only, finely shredded
½ Pound Mushrooms, roughly chopped
3 Cups Vegetable stock
1 Cup Milk
½ Pound Potatoes, peeled and diced in small pieces
3 Ounces Stilton cheese
4 Tablespoons Horseradish
1 Gherkin pickle, finely chopped (optional)
4 Tablespoons Sour cream
Melt butter in a large saucepan, then sauté the leeks and
mushrooms--cooking gently for 10 minutes, stirring from time to
time. Add the vegetable stock, milk, and potatoes, bring to a boil,
then reduce heat and simmer for 20 minutes, until the potatoes are
tender. When ready to serve, crumble in the Stilton cheese and stir
well for a minute or two. Ladle into bowls. Top each serving with a
heaping spoonful of the pickle-horseradish cream and a fine mince
of parsley.
Garnish: Mix 4 Tablespoons of horseradish and a finely chopped
gherkin pickle into 4 Tablespoons of sour cream and chill. Finely
mince fresh parsley as a final topping.
Soup 80
Potato Cheese Soup
Snezana
3 Medium Potatoes, peeled and quartered
1 Small Onion, finely chopped
1 Cup Water
1 Teaspoon Salt
3 Cups Milk
3 Tablespoons Butter, melted
2 Tablespoons Flour
2 Tablespoons Fresh parsley, minced
1 Cup Swiss cheese, shredded
In a saucepan bring potatoes, onion, water and salt to a boil. Reduce
heat; cover and simmer until potatoes are tender. Do not drain;
mash slightly. Stir in milk. In a small bowl, blend butter, flour,
parsley and pepper; stir into the potato mixture. Cook and stir over
medium heat until thickened and bubbly. Remove from heat; add
cheese and stir until almost melted.
Soup 81
Potato Cheese Soup
Karen
3 Tablespoons Butter
2 Leeks, white and light green portions, sliced
3 Large Potatoes, peeled and diced
1 ½ Cups Water
4 Cups Chicken stock
1 Teaspoon Dijon mustard
1 Cup Cheddar cheese, grated
½ Cup Heavy cream
Salt and pepper
In large pot, melt butter. Add leeks and cook over medium heat,
stirring occasionally. Add potatoes and season with salt and pepper.
Add water and chicken stock and bring to a simmer. Cook until
vegetables are tender. Puree the soup in a blender. Return to pot and
bring to simmer. Add mustard and cheese. Stir until smooth. Add
cream and bring to simmer.
Soup 82
Spaghetti Soup
Karen
1 Pound Ground beef
2 Cans Beef broth
64 Ounce can Tomato juice
1 Teaspoon Salt
½ Teaspoon Garlic salt
1 Green pepper, minced
1 Small Onion, minced
14 Ounce can Stewed tomatoes
2 Cups Shredded cabbage
½ Pound Spaghetti, uncooked
Brown ground beef and drain. Stir in water, juice, salt, seasonings,
pepper, onion, tomatoes, and cabbage; bring to boil. Reduce heat
and simmer 30 minutes or until vegetables are tender. Break
spaghetti into thirds. Add to soup and simmer an additional 15 to 20
minutes.
Old fashioned Cream of Tomato Soup
Snezana
1 28 ounce can Diced tomatoes (undrained)
1 Cup Chicken broth
¼ Cup Butter
2 Tablespoons Sugar
1 Tablespoon Onion, chopped
3 Tablespoons Butter, melted
1/8 Teaspoon Baking soda
2 Cups Heavy cream
In saucepan, combine first 6 ingredients. Cover and simmer for 1
hour. Heat cream in top of a double boiler over simmering water;
add to the tomato mixture just before serving.
Soup 83
Split Pea Soup
Karen
1 Cup Dried split peas
1 Quart Water
1 Ham bone
½ Cup Celery, chopped
¼ Cup Onion, chopped
¼ Cup Carrots, diced
1 Bay leaf
1/8 Teaspoon Thyme
Parsley to taste
Marjoram to taste
Salt and pepper to taste
Wash and sort peas. Add water, bring to boiling, and simmer 2
minutes. Remove from heat; cover and let stand for 1 hour. Add
everything else. Heat to boiling. Reduce heat and simmer, covered
for 2 - 1/2 to 3 - hours, until peas are soft. Run through blender.
Warning: blend in small batches, as hot liquid expands in a blender
and will explode all over your walls if you do too much at once.
Soup 84
Curried Pumpkin Soup Karen
1 Large Onion, sliced
¾ Cup Scallions, white part only
¼ Cup Butter
16 Ounce can Pumpkin
4 Cups Chicken broth
1 Bay leaf
½ Teaspoon Sugar
½ Teaspoon Curry powder
1/8 Teaspoon Nutmeg
Several Sprigs parsley
2 Cups Half and half
Salt and pepper to taste
Sour cream or heavy cream for garnish
Chopped chives or pumpkin seeds for garnish
Sauté onion and scallion in butter until golden brown. Stir in
pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
Bring to a simmer and continue simmering uncovered for 15
minutes, stirring occasionally. Transfer soup to food processor in
batches and puree. Return to pot; add half and half, and salt and
pepper. Simmer 5 to 10 minutes. Serve in bowls with streaks of sour
cream or swirls of heavy cream on surface. Top with chopped chives
or sprinkle with toasted pumpkin, if desired.
Soup 85
Chicken Leek Noodle Soup
Karen
10 Cups Chicken broth
1 Cup Dry white wine
1 Pound Chicken breasts, boneless and skinless
¼ Cup Unsalted butter
4 Medium Leeks, white part only chopped and rinsed well
2 Medium Carrots, peeled and finely chopped
3 Ribs Celery, finely chopped
2 Teaspoons Salt
1 Teaspoon Black pepper, freshly ground
8 Medium Mushrooms, thinly sliced
2 Cups Thin egg noodles, cooked and drained
4 Ounces Fresh green beans, trimmed and sliced diagonally
3 Tablespoons Fresh Italian parsley, chopped
In large saucepan, heat chicken broth and wine to boiling. Reduce
heat, add chicken and simmer uncovered, 15 minutes. Remove
chicken with slotted spoon, reserving cooking liquid. Set aside to
cool.
In large heavy saucepan, melt butter over medium-low heat. Add
leeks, carrots, celery, salt and pepper. Simmer gently 5 minutes.
Add reserved chicken broth mixture and mushrooms. Simmer
uncovered 10 minutes. Add noodles and green beans and simmer
for 5 minutes. Remove from heat. Shred cooled chicken and stir into
soup. Add parsley and heat through.
Soup 86
Gazpacho
Karen
1 Medium Cucumber, peeled, seeded, coarsely chopped
1 Medium Green bell pepper, coarsely chopped
1 Small Onion, coarsely chopped
1/3 Cup Parsley leaves, packed
2 ½ Pounds Ripe tomatoes, peel, seed, coarsely chop
1 Cup Tomato juice
¼ Cup Red wine vinegar
3 Tablespoons Extra virgin olive oil
2 Cloves Garlic, minced
1 Fresh jalapeno, seeded, minced (optional)
2 Teaspoons Salt
Finely chop, but do not puree, in a food process or blender the
cucumber and green pepper. Remove to a large bowl. Finely chop in
the food processor the onion and parsley. Add to the cucumbers and
green pepper mix. In food processor, finely chop the tomatoes and
add to the cucumber mixture. Add remaining ingredients to mix and
stir well. Refrigerate for at least 2 hours.
Soup 87
Minestrone Soup
Karen
1 Pound Italian sweet sausage
1 Tablespoon Olive oil
1 Cup Onion, diced
1 Clove Garlic, finely minced
1 Teaspoon Basil
1 Cup Carrots, sliced
2 Cups Cabbage, finely shredded
2 Small Zucchini, sliced
16 Ounce can Chopped tomatoes
2 Cans Beef broth
1 Teaspoon Salt
¼ Teaspoon Pepper
Slice the sausage into ½‛ thick pieces. Brown. Add onion, garlic,
carrots and basil. Cook for 5 minutes. Add remaining ingredients
and bring to boil. Reduce heat and simmer covered for 1 hour.
Taco Soup
Snezana
1 Large Onion, chopped
Taco sauce to taste
2 Cups Whole kernel corn
1 Can Chicken broth
1 Can Black beans, undrained
1 Can Great northern beans, undrained
1 Can Fat-free refried beans
1 Can Diced tomatoes, seasoned
1 Can Diced tomatoes, Rotel (spicy)
Sauté the onion until soft in a pan sprayed with PAM. Add the other
ingredients to it and simmer for 30-40 minutes.
Soup 88
Mushroom and Potato Chowder
Snezana
½ Cup Onion, chopped
¼ Cup Butter
2 Tablespoons Flour
1 Teaspoon Salt
½ Teaspoon Pepper
3 Cups Water
1 Pound Fresh mushrooms, sliced
1 Cup Celery, chopped
1 Cup Potatoes, peeled and diced
½ Cup Carrots, chopped
1 Cup Light cream
¼ Cup Parmesan cheese, grated
In a large kettle, sauté onion in butter until tender. Add flour, salt
and pepper; stir to make a smooth paste. Gradually add water,
stirring constantly. Bring to a boil; cook and stir for 1 minute. Add
mushrooms, celery, potatoes and carrots. Reduce heat; cover and
simmer for 30 minutes or until vegetables are tender. Add cream
and Parmesan cheese and heat through.
Soup 89
Mushroom Stew
Snezana
1 Can Tomato soup, undiluted
1 Can Cream of mushroom soup, undiluted
2 ½ Cups Water
2 Pounds Beef stew meat, cubed
2 Bay leaves
3 Medium Potatoes, cut into 1‛ chunks
4 Carrots, cut into ½‛ slices
1 Pound Medium fresh mushrooms, halved
1 Tablespoon Quick cooking tapioca
In Dutch oven, stir soups and water until smooth. Add meat and bay
leaves. Cover and bake at 325 for 1 ½ hours. Stir in vegetables and
tapioca. Cover and bake 1 hour longer or until meat and vegetables
are tender. Remove bay leaves before serving.
Bean and Bacon Soup
Snezana
1 Tablespoon Olive oil
½ Cup Onion, chopped
3 Cups Fat-free, low-sodium chicken broth
1 Teaspoon Dried thyme
15 Ounce can Red beans, rinsed and drained
1 Cup Canadian bacon, chopped (about 3 oz.)
4 to 6 Drops Hot chili sauce
1/4 Teaspoon Garlic powder
Heat oil on medium-high in a saucepan. Add onion and celery and
cook, stirring frequently, 2-3 minutes or until tender. Add broth and
thyme and bring to a boil. Meanwhile, mash half the beans in a bowl.
Stir bacon, chili sauce, garlic and all beans into soup; reduce heat.
Simmer until heated through, 7-8 minutes.
Soup 90
Easy Low-fat Chili
Snezana
1 Medium Onion, chopped
¼ Cup Green pepper, chopped
4 Cups Water, divided
15 Ounce can Great northern beans, rinsed & drained
15 Ounce can Navy beans, rinsed & drained
6 Ounce can Salt free tomato paste
14 ½ Ounce can Diced tomatoes, drained
2 to 4 Teaspoons Chili powder
1 Teaspoon Salt
½ Teaspoon Pepper
In a large saucepan, cook the onion and green pepper in 1/2 cup
water until tender. Add beans, tomato paste and tomatoes. Stir in
chili powder, salt, pepper and remaining water; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Soup 91
Minestrone Soup for a Crowd
Snezana
2 Cloves Garlic, finely chopped
1 Medium Onion, chopped (1/2 cup)
2 Small Zucchini, chopped (2 cups)
2 Medium Carrots, sliced (1 cup)
2 Medium Celery stalks, chopped (1 cup)
28 Ounce can Diced tomatoes, undrained
4 Cups Chicken broth or water
4 Cups Tomato juice
1 Cup Red dry wine or water
1 Tablespoon Dried basil leaves
1 Teaspoon Salt
½ Teaspoon Dried oregano leaves
¼ Teaspoon Pepper
1 Cups Uncooked pasta (rotini, mostaccioli and shell
mixture)
Spray 8-quart nonstick Dutch oven with cooking spray; heat over
medium heat. Cook garlic and onion in Dutch oven about 2 minutes,
stirring occasionally, until onion is tender. Stir in remaining
ingredients except pasta. Heat to boiling; reduce heat. Cover and
simmer 45 minutes. Heat to boiling. Stir in pasta. Heat to boiling;
reduce heat. Simmer uncovered 10 to 15 minutes or until pasta is
tender.
Soup 92
Serbian Muchkalica (Pork & Paprika Stew)
Snezana
4 Tablespoon Butter
4 Tablespoons Vegetable oil
2 Pounds Boneless pork, thinly sliced into ½‛
wide long strips
3 Medium Onions, cut crosswise thinly and
separated into rings
2 Tablespoons Flour
3 Tablespoons Hot paprika
1 Green bell pepper, cut into strips
1 Red bell pepper, cut into strips
1 Yellow bell pepper, cut into strips
2 – 3 Serrano peppers, cut into small rings
1 Cup Beef stock
3 Tablespoons Tomato paste
2 – 3 Large Garlic cloves, minced
1 Teaspoon Salt
1 Bay leaf
Heat 2 tablespoons of butter and 2 tablespoons of oil together in a
large pot. When the oil is very hot, add the pork in batches and
brown on all sides, about 5 minutes. Remove pork. Add the
remaining butter and oil to the drippings in the pan. When hot, add
the onions and cook them over medium heat, stirring constantly,
until they are soft and golden colored. Sprinkle the flour and paprika
powder over the onions and cook for 2 minutes longer, stirring
constantly. Reduce the heat and add the pork and the sliced peppers,
beef stock, tomato paste, minced garlic, salt, and bay leaf. Stir to mix
well. (There will seem to be not enough liquid in the mixture, don't
add more stock. As the paprika cooks, it releases moisture.) Increase
the heat to bring the mixture to a boil. Reduce heat to low, cover the
pot, and let simmer for 1 to 1 1/2 hours. Stir the mixture occasionally.
Soup 93
Greek Lamb Stew
Snezana
2 Pounds Lamb, boneless and cubed
2 Medium Onions, chopped
3 Tablespoons Butter
1 Clove Garlic, minced
1 Tablespoon Parsley, chopped
Salt and pepper
6 Ounce can Tomato paste
1 Cup White wine
Melt butter in stew pan or dutch oven; add meat, onion, garlic,
parsley, salt and pepper; brown over medium fire, stirring
constantly. The gentle braising of the meat is the secret to success
with this recipe. When all of the ingredients are delicately browned,
add tomato paste diluted in 2 cups water; add wine; stir; lower heat
and simmer for about 1½ hours.
Variant: Lamb Stew with Potatoes
12 small potatoes, butter, chopped parsley
Wash and peel the potatoes, brown them lightly in butter, and add to
stew. Simmer until the potatoes are tender and sprinkle with the
chopped parsley before serving.
Sandwiches 94
Sandwiches Sloppy Joes .......................................................................................................................... 95
Bar B Q ................................................................................................................................. 95
Pulled Pork .......................................................................................................................... 96
Sandwiches 95
Sloppy Joes
Mom
1 Pound Hamburger
1 Tablespoon Worcestershire sauce
½ Tablespoon Vinegar
½ Tablespoon Sugar
1 Tablespoon Mustard
½ Cup Catsup
1 Onion, chopped
Salt and pepper
Cook everything together for one half hour. Serve on hamburger buns.
Alternatively, microwave hamburger on high for 6 minutes. Drain.
Add remaining ingredients and microwave for an additional 3 minutes.
Bar B Q
Mom
2 Tablespoons Crisco
1 Pound Hamburger
2 Large Onion, chopped
½ Cup Sliced mushrooms
1 Cup Tomatoes (can)
¼ Cup Catsup
1 Cup Water
1 Teaspoon Chili powder
3 Tablespoons Tapioca
Salt and pepper
Fry hamburger, onions, celery and mushrooms in Crisco until brown.
Add catsup, tomatoes, water and seasonings. Cook and simmer 15
minutes. Add tapioca and cook until slightly thick. Serve on
hamburger buns.
Sandwiches 96
Pulled Pork
Karen
This is spicy, reduce ground red pepper and hot red pepper sauce to tame it.
4 Pounds Pork shoulder blade roast ( I use a smaller roast)
2 Tablespoons Brown sugar
1 Teaspoon Sweet or hot paprika
½ Teaspoon Chili powder
¼ Teaspoon Ground red pepper
1 Teaspoon Salt
½ Teaspoon Pepper
Oil (olive, canola<)
3/8 Cup White vinegar
3/8 Cup Cider vinegar
½ Tablespoon Hot red pepper sauce
½ Tablespoon Sugar
1 ½ Cups Barbecue sauce (recommend Sweet Baby Rays)
1 Package Coleslaw mix
½ Cup Mayonnaise
Sandwich buns
Make a dry rub by combining the brown sugar, paprika, chili powder,
red pepper, salt and pepper. Or make up your own! Trim the excess fat
from the roast .Rub the meat with the dry rub. Sear all sides of the roast
in a skillet with a small amount of oil. Mix together the vinegars, red
pepper sauce, sugar, red pepper flakes, salt and pepper. Put about 1/3 of
the mixture into the bottom of the crock pot. Refrigerate the rest, is used
later in the coleslaw. Place the seared roast in the crock pot. Cook on
high for 8 to 10 hours. (yes, high). When ready to serve, remove the meat
from the pot to a plate or platter. With one or two forks, begin shredding
the pork into strings. Put the meat back in the crock pot and stir in the
pan juices. Add about a cup of barbecue sauce and warm while making
final preparations. Make the coleslaw dressing by taking the reserved
vinegar mix and add a half cup or so of mayonnaise. Toss the coleslaw
mix with the dressing. To make each sandwich, spoon the pork on the
Sandwiches 97
bottom half of the buns, top with some slaw, add more barbecue sauce if
desired and cover with the top half of the bun.
Specialties 98
Specialties Tomato Galette with Roasted Garlic ................................................................................ 99
Dutch Cheese Fondue ...................................................................................................... 100
Specialties 99
Tomato Galette with Roasted Garlic
Karen
1 Pound Tomatoes, stem ends trimmed
1 Sheet Puff pastry, thawed
2 Heads Garlic, roasted – see directions
½ Cup + 1 tablespoon Olive oil, divided
5 Ounces Goat cheese, softened
½ Teaspoon Fresh thyme leaves, chopped
½ Teaspoon Salt
¼ Teaspoon Fresh ground pepper
Basil leaves, chiffonade
Balsamic vinegar
Kalamata olives, halved
Roast garlic by slicing off the top quarter of each head of garlic and
placing cut side up in a small baking dish lined with aluminum foil.
Drizzle 1 tablespoon of olive oil over top and season with salt and
pepper. Turn the garlic cut side down and roast until the cloves are
soft and golden brown, about 1 hour at 325.
Slice the tomatoes about ¼ inch thick, lightly salt and spread on
paper towels to drain; blotting occasionally with clean towels. On a
lightly floured surface, roll out the dough 1/16 inch thick. Cut out a
12‛ round and place on a baking sheet lined with parchment paper.
Place in freezer for 15 minutes. Over a small bowl, squeeze each
head of garlic gently with your fingers to expel the cloves. Add ½
cup olive oil and stir with a spatula to blend. Add the goat cheese,
thyme, salt and pepper and mix until smooth. Remove the crust from
the freezer and spread the bottom with the goat cheese mixture,
leaving a 1‛ border. Blot the tomatoes dry and arrange in a concentric
pattern over the tart. Fold the border over the edge of the tomatoes.
Bake at 400 until the crust is golden and puffed, about 25 minutes.
Remove from the oven and transfer to a platter.
Specialties 100
Dutch Cheese Fondue
Karen
If someone loses a cube in the fondue pot, they must kiss their partner.
2 Cups White wine or beer
1 Clove Garlic
1 Pound Edam cheese, grated
1 Tablespoon Cornstarch
2 Tablespoons Kirsch liqueur
½ Teaspoon Nutmeg
½ Teaspoon Salt
Fresh ground pepper
1 Loaf French bread, cut into bite size cubes
Pour the wine or beer into a 2 quart fondue dish. Peel and bruise the
garlic with the flat of a knife. Drop the garlic into the wine and bring
to boil over high heat. Boil briskly for 2 minutes, then remove and
discard garlic. Lower the heat so that the liquid just barely simmers.
Stirring constantly, add the cheese a handful at a time, letting each
melt before adding another. Combine cornstarch and Kirsch. Add
this to the cheese mixture and stir until the fondue is creamy and
smooth. Add the seasoning. Place a basket of bread cubes next to the
pot and dig in.
Asian 101
Asian Asian Chicken Salad......................................................................................................... 102
Hot and Sour Beef and Asparagus ................................................................................. 103
Pot Stickers ........................................................................................................................ 104
Sweet and Sour Pork ........................................................................................................ 105
Light Airy Tempura Batter .............................................................................................. 106
Shrimp Pad Thai ............................................................................................................... 107
Spicy Peanut Sesame Noodles ........................................................................................ 108
Chicken Curry ................................................................................................................... 109
Thai Chicken Wrap with Spicy Peanut Sauce .............................................................. 110
Asian 102
Asian Chicken Salad
Karen
½ Head, each Purple & white cabbage, shredded
3 Scallions
2 Carrots, shredded
½ Bunch Cilantro, chopped
2 Jalapeno peppers, chopped
2 Cups Chicken, cooked and shredded
1/3 Pound Cooked spaghetti
½ Cup Soy sauce
¼ Cup Rice vinegar
Dash Chili oil
2 Cloves Garlic
2 Tablespoons Creamy peanut butter
Combine the finely shredded cabbage, scallions, shredded carrots,
cilantro and jalapeno pepper with 2 cups shredded chicken. Add
spaghetti.
To make the dressing: In a blender, mix soy sauce, vinegar, chili oil,
garlic and peanut butter. Toss everything with dressing and serve.
Asian 103
Hot and Sour Beef and Asparagus
Karen
1 Pound Round steak
½ Pound Fresh asparagus
1 Carrot
½ Onion
3 Cloves Garlic
1 Tablespoon Sugar
3 Tablespoon Soy sauce, divided
White pepper
1 Tablespoon Cornstarch
1 Tablespoon Water
1 Tablespoon Hoisin sauce
1 Tablespoon Chinese chile sauce
1 Tablespoon Vinegar
3/4 Cup Beef broth
2 Tablespoons Cooking oil
Slice beef into bite size pieces. Marinate with onion slices, sugar,
white pepper, and 2 tablespoon soy sauce. Combine hoisin, chile
sauce, and vinegar, set aside. Combine 1 tbsp soy sauce, corn starch
and water, set aside. Slightly cook asparagus in small amount of
water in microwave. Add cooking oil to wok and preheat. Stir fry
beef until mostly cooked. Add sliced carrots. Add slightly cooked
asparagus. Stir in hoisin mixture. Add beef broth and simmer until
boiling. Add cornstarch mixture and cook until thickened. You can
substitute fresh green beans; or frozen asparagus or beans. Serve
over rice or noodles.
Asian 104
Pot Stickers
Karen
1 Package Egg roll wrappers
½ Pound Medium size shrimp
½ Pound Pork, finely chopped
1 Cup Cabbage, shredded
¼ Cup Green onions
¼ Cup Fresh mushrooms
1 Clove garlic
½ Teaspoon Salt
2 Tablespoons Oyster sauce
1 Teaspoon Ginger
1/3 Cup Chicken broth
Vinegar
Hot Chinese chile oil
Soy sauce
Mix everything but egg roll wrappers in food processor--until finely
minced. Place approximately 2 tablespoons of mixture onto egg roll
wrapper. Seal the wrapper. Heat oil in skillet. Brown bottoms of pot
stickers for 8 - 10 minutes. Pour in 1/3 cup of chicken broth. Reduce
heat and steam for 10 minutes. Serve with mixture of vinegar, soy
sauce, and hot oil.
Asian 105
Sweet and Sour Pork
Karen
Marinade
1 Pound Pork
1 Tablespoon Wine
2 Tablespoons Soy sauce
1 Teaspoon Ginger
1 Clove Garlic
Batter
1 Egg
4 Tablespoons Cornstarch
Sauce
6 Tablespoons Sugar
2 Tablespoons Soy sauce
1 Tablespoon Dry white wine
3 Tablespoons Vinegar
½ Cup Water
2 Tablespoon Corn starch
½ Cup Pineapple juice
3 Tablespoons Catsup
½ Cup Green pepper
½ Cup Carrots
½ Cup Bamboo shoots
1 Can Crushed
pineapple
½ Cup Green onions
¼ Teaspoon Salt
Marinate pork over night in wine, soy sauce, ginger, and garlic. Make
batter of egg and corn starch. Drain meat well and combine with
batter. Stir fry in approximately 6 Tablespoon oil until crisp and
golden brown. Fry the vegetable mixture in oil for a few minutes.
Combine sugar, soy sauce, wine, vinegar, pineapple juice, and catsup.
Bring to a boil. If more than 1/2 cup of pineapple juice was drained
from the crushed pineapple, substitute it for the water. Mix the water
and cornstarch. Add to boiling ingredients and stir until thick.
Combine pork with stir fried vegetables and sauce. Serve over rice.
Asian 106
Light Airy Tempura Batter
Karen
Complement this with a sweet sour sauce (Good vegetable choices include: cauliflower,
broccoli, carrots, sweet potatoes, green beans)
1 Egg, separated
½ Cup Sifted flour
2 Tablespoon Cornstarch
½ Teaspoon Salt
½ Teaspoon Pepper
½ Cup Cold water
In small bowl, beat egg white until stiff peaks form. Sift flour,
cornstarch, salt and pepper together. In another small bowl, beat egg
yolk and water until frothy and lemon colored. Continue beating egg
yolk mixture while gradually adding sifted flour mixture. Dip
vegetables in batter and fry in a couple of tablespoons of hot oil.
Asian 107
Shrimp Pad Thai
Karen
6 Ounces Dried rice stick noodles
1 Teaspoon Cornstarch
1 Teaspoon Toasted sesame oil
4 Ounces Large shrimp
2 Large Eggs, beaten
½ Cup Scallions cut into ½ inch pieces
2 Tablespoons Finely minced garlic
2 Fresh red chili peppers, chopped
¼ Cup Thai fish sauce
¼ Cup Fresh lemon juice
3 Tablespoons Sugar
½ Cup Bean sprouts
1/3 Cup Roasted peanuts, coarsely chopped
¼ Cup Fresh basil leaves, cut into thin strips
¼ Cup Fresh cilantro leaves
½ Teaspoon Red pepper flakes
½ Teaspoon Ground black pepper
Cover rice noodles with hot water and soak until softened (about 20
minutes). Drain and cover. In medium bowl, stir together well the
cornstarch and sesame oil. Add peeled and deveined shrimp.
Marinate 20 minutes.Heat wok or skillet over high heat. When hot,
pour in 1/3 cup peanut oil. Swirl around until very hot, but not
smoking. Add the shrimp and cook until translucent, 30 to 45
seconds, stirring vigorously. Drain. Add 2 T. peanut oil to heated
wok. Stir the beaten eggs. Slowly pour eggs into the wok and cook,
stirring until set. Remove to plate. Add more oil (3 Tablespoons)
Stir each addition to wok well before adding the next ingredient. Add
scallions, chill peppers and garlic until garlic browns slightly. Add
noodle. Mix fish sauce, lemon juice and sugar and add to wok. Add
shrimp, eggs. Add remaining ingredients in order listed.
Asian 108
Spicy Peanut Sesame Noodles
Karen
Adjust amount of chili peppers and chili oil to cool down on the spiciness
Note: if sauce is too thick, add more tea.
2 Cups Unsalted smooth peanut butter
½ Cup Rice or white vinegar
¼ Cup Light soy sauce
2 Tablespoons Small pieces garlic
2 Fresh chili peppers cut into pieces
3 Tablespoons Sugar
½ Cup + 2 teaspoons Toasted sesame oil, divided
2 Tablespoons Chili oil (or less)
1 Cup Freshly brewed black tea
2 Poached boneless skinless chicken
breasts cooled and shredded
2 Cucumbers, peeled and chopped
1 Pound Spaghetti
Thoroughly blend in a food processor the peanut butter, vinegar, soy
sauce, garlic, chili peppers and sugar. Remove to a large bowl. Stir
in ½ cup sesame oil and chili oil. Gradually stir in tea. Cover and
refrigerate for 1 to 2 days. Allow to return to room temperature
before serving. Cook spaghetti until softened. Drain and rinse under
cold water until cool. Drain and toss with 2 teaspoons toasted
sesame oil. Place the noodles in a serving dish, top with all the sauce
and stir together. Add cucumbers and chicken. Stir into noodle
mixture.
Asian 109
Chicken Curry
Karen
2 Chicken breasts, boneless skinless
3 Tablespoons Soy sauce, divided
1 Teaspoon Sugar
1/8 Teaspoon White pepper (or black pepper)
½ Onion, chopped
1 Clove Garlic, chopped
1 Carrot, sliced
1 Teaspoon Ginger
1 Tablespoon Curry powder
½ Cup Chicken broth
1 Tablespoon Corn starch
1 Can Mushroom pieces, drained (optional)
½ Green pepper, chopped (optional)
Oil for cooking
Cut chicken into bite size pieces. Marinate in 2 tablespoons of soy
sauce, sugar, and white pepper with garlic and onion, as long as
overnight. Heat oil in wok or skillet. Stir fry chicken, onions and
garlic mixture until cooked through. Add carrot and green pepper.
Cook for 2 minutes. Add curry powder and ginger. Cook for 1
minute. Add mushrooms. Add chicken broth and heat to boiling.
Combine 1 tablespoon soy sauce and corn starch. Add to wok and
stir until thickened.
Asian 110
Thai Chicken Wrap with Spicy Peanut Sauce
Karen
2 Chicken breasts, boneless skinless
3 Tablespoons Soy sauce, divided
3 Tablespoon Vegetable oil, divided
1 Tablespoon Grill seasoning
1 Cucumber, peeled, halved and thinly sliced
on diagonal
1 Cup Bean sprouts
1 Cup Carrots, shredded
3 Scallions, sliced diagonally
5 Basil leaves, chopped
1 Tablespoon Mint leaves, chopped
½ Tablespoon Sesame seeds
2 Teaspoons Sugar
3 Tablespoon Rice vinegar (or white vinegar), divided
Salt
¼ Cup Peanut butter
¼ Teaspoon Cayenne pepper
4 12 inch Flour tortillas
Heat a grill pan over high heat. Toss chicken with 1 tablespoon soy
sauce, 1 tablespoon oil and grill for 6 minutes on each side. Combine
cucumber, bean sprouts, carrots, scallions, basil, mint and sesame
seeds with a generous sprinkle of sugar and vinegar. Season salad
with salt and pepper, to taste. Whisk together peanut butter, soy
sauce, vinegar and cayenne. Slowly add 2 tablespoons vegetable oil.
Slice cooked chicken on an angle. Toss with vegetable mixture. Place
chicken and vegetables in wraps and drizzle with spicy peanut sauce
before wrapping and rolling.
Mexican 111
Mexican Upside Down Mexican Casserole .................................................................................. 112
Baked Taco ......................................................................................................................... 113
Mexican 112
Upside Down Mexican Casserole
Karen
1 ½ Pound Ground beef
1 Medium Onion, chopped
1 Medium Green pepper, chopped
1 6 ounce can Tomato paste
1 8 ounce can Tomato sauce
1 4 ounce can Green chilies, diced
4 Teaspoon Chili powder
¾ Cup Flour
¾ Cup Yellow cornmeal
2 ½ Teaspoon Baking powder
2 Tablespoon Butter
¾ Cup Milk
1 Egg
Brown meat, onion, and pepper. Stir in tomato sauce and paste, chili
powder, and green chilies. (Salt to taste.) Heat through and pour
into 9 X 9 baking dish. In medium bowl, with fork, mix flour,
cornmeal, baking powder, and ¾ teaspoon salt. Melt butter. Stir in
milk, then egg. Pour milk mixture into flour and stir just until flour is
moistened. Spoon on top of beef mixture. Bake 20 minute at 425 or
until cornbread is lightly browned. With knife, loosen cornbread
from sides of pan; invert onto platter. (Optional step--I leave it in the
casserole for leftovers.) Sour cream and cheddar cheese are good
toppings if you like.
Mexican 113
Baked Taco
Paul
4 Tablespoons Butter
½ Cup Onion, chopped
1 Medium Green pepper chopped
1 Tablespoon Flour
1 Tablespoon Chili powder
1 Teaspoon Salt
1 24 ounce can Tomato juice
1 15 ounce can Enchilada sauce
1 Pound Ground beef
8 Flour tortillas
½ Head Shredded lettuce
½ Pound Cheddar cheese, grated
Sour cream (for garnish)
Melt butter. Add onion and green pepper. Sauté until onions are
transparent. Add flour, chili powder, and salt. Continue to cook and
stir a few minutes over moderate heat. Gradually add tomato juice,
then enchilada sauce. Cook and stir together over a moderate heat
until smooth. Bring to boil. Simmer 20 minutes, stirring occasionally.
Brown ground beef, drain grease. Dip tortillas in sauce. Place on a
platter. Mound ground beef, top with lettuce and cheese. Roll
tortilla. Secure with a toothpick. Place tortilla in a 9X13 inch greased
pan. Pour sauce over tortillas. Sprinkle with additional cheese. Bake
at 350 about 45 minutes (or until cheese is melted). Top with sour
cream, if desired.
Main Dishes 114
Main Dishes Stuffed Peppers ................................................................................................................. 115
Beef Stew ............................................................................................................................ 116
Chop Suey .......................................................................................................................... 117
Enchilada Casserole ......................................................................................................... 118
Tuna-roona casserole ....................................................................................................... 118
Giombotta .......................................................................................................................... 119
Spanakopita ....................................................................................................................... 120
Reisfleisch .......................................................................................................................... 121
Goulash .............................................................................................................................. 122
Goulash .............................................................................................................................. 123
Goulash .............................................................................................................................. 123
Macaroni and Cheese Chicken Casserole ..................................................................... 124
Pizza Hot Dish .................................................................................................................. 124
Lasagna .............................................................................................................................. 125
Lasagna .............................................................................................................................. 126
Pleskavica .......................................................................................................................... 127
Cevapcici ............................................................................................................................ 127
Veal Parmesan ................................................................................................................... 128
Taco Bake ........................................................................................................................... 130
Chili .................................................................................................................................... 130
Baked Mexican Dish ......................................................................................................... 131
Tater Tot Casserole ........................................................................................................... 131
Chili .................................................................................................................................... 132
Meat Burek ........................................................................................................................ 133
Warm Potato, Sausage and Goat Cheese Salad ............................................................ 134
Main Dishes 115
Stuffed Peppers
Mom
This was one of Mom and Dad’s favorites
1 Pound Ground beef
1/3 Cup Onion, finely chopped
4 Medium Green peppers
2 8 ounce cans Tomato sauce
¼ Cup Water
3 Tablespoons Grated parmesan cheese
1/8 Teaspoon Pepper
1 Teaspoon Salt
½ Package Minute Rice, not cooked
In large bowl, crumble ground beef, stir in onion. Cover and heat 3 ½
to 4 ½ minutes on high until beef is brown, stirring once. Drain. Stir
in 1 can tomato sauce, water, 1 Tablespoon of cheese, salt and pepper.
Heat covered 2 ½ to 3 1/2 minutes. Stir in rice and let stand, covered
for 5 minutes. Meanwhile, cut peppers in half lengthwise. Remove
seeds and rinse. Spoon beef rice filling into each half. Place in
oblong baking dish. Top with remaining sauce and cheese. Heat
covered 10-12 minutes on High until peppers are fork tender (may
require additional cooking time). Let stand covered for 5 minutes
before serving.
Main Dishes 116
Beef Stew
Mom
2 Pounds Stew meat
1 Large Onion, chopped
2 - 3 Stalks Celery, chopped
4 – 5 Carrots, chopped
3 Teaspoons Salt
2 Teaspoons Sugar
Pepper to taste
3 Tablespoons Tapioca
2 – 3 Cups Tomato juice
1 Cup Water
2 -3 Potatoes, chopped
Place meat in large shallow roasting pan. Add chopped vegetables.
Mix sugar, salt, tapioca, water with tomato juice. Pour over meat and
vegetables. Cover with foil & bake at 250 deg. For 5 hours!
OR: You can put it all in a crock pot, and cook on HIGH 5 hours or
LOW 8-10 hours.
Main Dishes 117
Chop Suey
Chris
The traditional meal on Rick’s birthday
½ Pounds Veal steak
½ Pound Pork (or pork chop suey meat)
3 - 4 Stalks Celery
1 Onion
Bean sprouts
Water chestnuts
Salt and Pepper to taste
2 Tablespoons Sugar
1 Tablespoon Flour
3 Tablespoons Soy sauce
Cut meat into narrow strips. Fry in grease. Add celery and onions.
Add water to make amount desired (approximately 3 cups). Add
sugar, salt and pepper. Cook until celery is tender. Add bean sprouts
and water chestnuts. Thicken with 1 tablespoon of flour for every 3
tablespoons of soy sauce added.
Main Dishes 118
Enchilada Casserole
Chris
2 Cups Chicken, cooked and cut up
1 Package Taco seasoning mix
¾ Cup Water
2 Cans Cream of chicken soup
½ Cup Sour cream
1 10 ounce can Rotel, diced tomatoes and green chilies
Shredded cheddar cheese
8 Large Flour (or corn) tortillas
Mix together taco mix, water, chicken soup, sour cream, Rotel
tomatoes/chilies, and the cooked chicken. Heat it all together till
mixed. Then put in 9x13 casserole dish, layering like lasagna:
Tortilla shells; mixture; cheese.
REPEAT! Bake at 350 for 15-20 minutes. Let stand 5-10 minutes before
serving.
Tuna-roona casserole
Chris
1 8-10 ounce box Wide noodles
1 Large can Tuna fish
1 Can Cream of mushroom soup
¾ Can Milk
1 Cup Cheddar cheese, grated (up to 1 ½ cups)
Salt & pepper to taste
Paprika or crushed potato chips
Boil noodles 5 minutes and drain. Combine tuna, mushroom soup
and half of the cheese in a large bowl. Gently fold noodles into the
soup mix. Place in casserole dish. Sprinkle remaining cheese over
top of noodle mix. Shake paprika for color or chips for added texture
over cheese. Bake at 350 for 20 to 30 minutes.
Main Dishes 119
Giombotta
Chris
2 Pounds Italian link sausage
4 – 6 Medium Red potatoes
2 – 3 Cup Sweet bell peppers
1 Large Onion
2 Cloves Garlic
Oregano
Salt and pepper
Red pepper flakes
Line cookie sheet with foil. Spray foil with Pam. Place sausages on
cookie sheet. Do not cut or pierce sausage. Bake for 15 minutes on
one side. Turn over and bake 10 to 15 minutes more. Place sausage
on a plate to cool for 5 minutes. Then slice into bite size pieces. Cut
and pull seeds out of peppers and cut into large pieces. Cut onion
into large chunks. Slice garlic into medium thick slivers (cut each
clove in half vertically almost all the way through and then go across
and slice horizontal). Scrub the potatoes. With skins on, cut potatoes
into large chunks. Salt the potatoes heavily after cutting and sprinkle
with black pepper. Into a large roasting pan, add sausage and
potatoes. Add peppers, onions and garlic. Stir and mix all
ingredients together. Sprinkle with a hefty amount of oregano and
red pepper flakes if desired. Mix again. Sprinkle with more oregano.
Pour about ¼ of water over the top. Cover with foil and seal well.
Bake at 350 for 30 minutes. Check to see if potatoes are fork tender. It
may take another 30 minutes for the potatoes and peppers to get soft.
Be careful when removing foil; the steam is very hot.
Main Dishes 120
Spanakopita
Karen
2 Pounds Spinach, stemmed, washed and chopped
2 Tablespoons Olive Oil
1 Large Onion, finely chopped
4 Scallions, finely chopped
¼ Cup Fresh dill or parsley, finely chopped
4 Large Eggs
8 Ounces Feta cheese, crumbled
2 Tablespoons Parmesan cheese
½ Teaspoon Salt
Several grinds freshly ground black pepper
Pinch Nutmeg
8 Tablespoons Butter
1 Pound Phyllo dough, thawed
Heat olive oil over medium heat in large skillet. Add onion and
scallion, cook until softened, 5 to 7 minutes. Add spinach a handful at
a time and cook until it is wilted and the liquid is released, 5 minutes.
Increase heat to high and cook, stirring often, until the liquid has
evaporated and the spinach is dry, 7 to 10 minutes. Stir in dill or
parsley. Let stand until cool, then squeeze to remove excess liquid. In
a medium bowl, lightly beat the eggs. Add the spinach mixture with
the feta, parmesan, salt, pepper and nutmeg. Lightly grease a 13X9‛
baking pan. Melt the butter. Unroll phyllo on a dry work surface.
Cover with a dry towel and cover the dry towel with a damp towel.
Lay 1 sheet of phyllo in and up the sides of the prepared pan and
brush with melted butter. Top with 7 more sheets, brushing each one
lightly with butter. Spread the spinach mixture over the phyllo. Top
with 8 more sheets, brushing each with butter. Roll the overhanging
sheets from the sides to form a border. Cut the pie into diamond or
square shapes with a thin, sharp knife but do not cut through bottom.
Refrigerate 30 minutes. Bake at 375 for 45 minutes.
Main Dishes 121
Reisfleisch
Karen
This recipe is untried (Paul won’t eat rice). But it’s Wolfgang Puck’s version of the huge
pot of rice Grandma Wensits used to make for us. She didn’t use veal or veal stock;
rather beef stew meat and beef broth. I don’t remember red bell pepper, cornichons,
fresh herbs or parmesan either.
2 Pounds Veal shoulder
2 Tablespoons Oil
2 Onions, chopped
2 Cups Veal stock
3 Tablespoons Sweet Hungarian paprika
2 Teaspoons Ground cumin
6 Cloves Garlic, minced
Cayenne pepper, to taste
1 Bay leaf
Salt and freshly ground black pepper
1 ½ Cups Long grain rice
2 Red bell peppers, cored, seeded and diced
6 Cornichons, coarsely chopped
1 Teaspoon Fresh marjoram, minced
1 Teaspoon Parsley, minced
1 Teaspoon Chives, minced
Parmesan cheese, freshly grated
Cut the veal into thin slices, the size of a silver dollar. In a heavy
sauté pan, add oil and sear meat. Add onions and sauté until golden
brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne,
and bay leaf. Season with salt and pepper. Add the rice and cook
over low heat for about 20 minutes or until rice is almost done. About
5 minutes before rice is cooked, stir in red peppers and cornichons.
Serve hot and sprinkle with fresh herbs and grated Parmesan.
Main Dishes 122
Goulash
Karen
4 Ounces Lean bacon, diced
1 ½ Pounds Boneless beef chuck (or pork shoulder)
½ Cup All-purpose flour
3 Cups Thinly sliced onions
Salt and pepper
6 Cloves Garlic, chopped
¼ Cup Hungarian paprika (sweet & hot combo)
1 Red bell pepper, diced
2 Carrots, diced
2 Potatoes, diced
1 Tablespoon Dried marjoram
1 Teaspoon Ground black pepper
2 Bay leaves
1 Quart Beef or chicken stock (more if you like)
1 Cup Dry white wine or beer
6 Ounce can Tomato paste
Sour cream
Brown bacon in a large dutch oven over medium high heat. Remove
to a small bowl. Fat drippings will be used later. Pat the meat dry
and cut into 1 inch cubes. Season the meat with salt and pepper.
Lightly dredge the meat in the flour. Shake off excess. Heat the
bacon fat in the pan over medium high heat. If there is not enough
fat, add vegetable oil. Add the meat to the hot oil and brown on all
sides. Do not overcrowd the pan or scorch the meat. When
browned, remove from pan. Add onions to the remaining fat. Cook
over medium heat until lightly covered and slightly soft. Add garlic
and cook for 1 additional minute. Add the paprika and stir well,
coating the onion and garlic. Cook for 1 minute. Add bell peppers,
carrots, potatoes, marjoram, black pepper and bay leaves. Cook
briefly. Add stock, wine and tomato paste. Bring to boil, scraping up
browned bits. Add the bacon and meat to the pan. Reduce the heat
Main Dishes 123
to low and simmer, covered, stirring occasionally until the meat and
potatoes are tender, 2 hours or more. Serve with a dollop of sour
cream.
Goulash
Chris
Aka Macaretti
1 Pound Ground beef
½ Onion
1 Can Tomato soup
2 Cups Uncooked elbow macaroni
1 Can Drained kernel corn
Velveeta
Brown meat with chopped onion; drain grease. Add salt and pepper
to taste. Add tomato soup, drained corn and macaroni. Mix
together. Place in casserole dish with a couple slices of Velveeta
cheese in between. Bake covered at 325 for 45 minutes. During the
last 5 minutes, place several more Velveeta slices on top until melted.
Goulash
Grandma Wensits
1 ½ Pounds Stew beef
1 Large Onion, diced
1 Tablespoon Lard
1 Heaping
Tablespoon Paprika
Salt and pepper
Flour
Brown meat and onion in lard. Season to taste. Add water to cover
meat and simmer for 2 hours. Thicken with flour.
Main Dishes 124
Macaroni and Cheese Chicken Casserole
Chris
1 7 ounce box Macaroni (uncooked)
1 Can Cream of celery soup
1 Can Cream of mushroom soup
1 Cup Milk
1 Cup Chicken broth
½ Pound Velveeta
¼ Cup Butter
2 – 3 Cups Cooked chicken pieces
Mix everything together. Place in 9X13‛ dish and refrigerate
overnight. Bake at 350 for 45 minutes.
Pizza Hot Dish
Snezana
1 ½ Pound Ground beef
½ Onion, chopped
½ Teaspoon Garlic salt
½ Teaspoon Onion salt
3 Cups Noodles, cooked
4 Ounces Parmesan cheese, grated
½ Cup Green pepper
4 Cups Tomato sauce
½ Teaspoon Oregano
¼ Teaspoon Pepper
½ Cup Canned mushrooms
8 Ounces Mozzarella, shredded
Combine meat, green pepper, onion and spices with tomato sauce.
Simmer 15 minutes over low heat. Cook noodles and drain. Place
noodles in 9‛x13‛ pan. Pour meat sauce over noodles. Sprinkle
cheese then mushrooms on top. Cover with foil. Bake at 350 for 35
minutes.
Main Dishes 125
Lasagna
Chris
1 ½ Pounds Ground beef
1 Cup Onion, chopped
1 Cup Celery, chopped
1 6 ounce can Tomato paste
1 29 ounce can Tomatoes
1 Teaspoon Salt
1 Teaspoon Pepper
Pinch Garlic powder
1 Teaspoon Oregano
½ Teaspoon Worcestershire sauce
¼ Teaspoon Sweet basil
½ Pound Lasagna noodles
½ Pound Mozzarella cheese, sliced
8 Ounces Mushrooms, sliced
Cottage cheese or ricotta cheese
Brown meat with chopped onion and celery. Add tomatoes, tomato
paste and seasonings. Cook for 1 ½ hours. Add mushrooms. Cook
30 more minutes. Cook lasagna with a little oil in water. Grease a
9X13‛ pan. Layer in pan: noodles, mozzarella cheese slices, cottage
cheese, sauce. Repeat layers ending with sauce. Bake at 325 for 45
minutes.
Main Dishes 126
Lasagna
Snezana
Note – we Wisconsinites like cheese so I tend to use 1 ½ lbs. mozzarella and 24 oz
cottage cheese – but then we also like meat – so I use 2 lbs of ground round. 8 Ounces Lasagna noodles
1 ½ Pounds Ground beef
2 Pounds Spaghetti sauce
1 Pound Mozzarella cheese, shredded
1 Pound Cottage cheese, small curd
1 Egg, beaten
½ Cup Parmesan cheese
½ Cup Sweet dry vermouth
Garlic salt
Minced dry onion
Cook noodles until tender. Brown and drain meat; add garlic salt,
minced onion and vermouth; cover and simmer 20 minutes. Add
spaghetti sauce and simmer 20 minutes. Add egg to cottage cheese.
Stir in ¼ - ½ cup Parmesan cheese. In 9x13 pan, lightly spread sauce
as if to grease. Then layer noodles, meat sauce, cottage cheese,
mozzarella cheese and sprinkle with Parmesan cheese. Repeat layers
two more times. Top with layer of noodles and spread a thin layer of
sauce over the noodle so it doesn’t dry out. Bake at 375 for 30
minutes. Let stand 15 minutes before serving.
Main Dishes 127
Pleskavica
Snezana
You’ll have to ask Snezana what urnebes salad is.
1 ½ Pounds Ground beef or veal
½ Cup Onion, chopped
1 Tablespoon Crushed hot paprika or any hot red chili
1 Clove Garlic, minced
Salt and pepper to taste
Mix meat with salt and pepper and let sit at least for 4 hours in the
refrigerator. Mix in the onions and form into large, round, flat patties
(hamburger-like form). Grill over hot coals. Serve with chopped
onions and urnebes salad.
Cevapcici
Snezana
1 Pound Ground beef, not lean
2 Cloves Garlic, crushed then minced
½ Teaspoon Paprika
½ Teaspoon Salt
1/8 Teaspoon Black pepper
1 ½ Tablespoons All-purpose flour
Place beef in a bowl; knead in garlic, paprika, salt, and pepper. Divide
meat into 20 parts. With damp hands form each part into a 2-inch long
sausage. Roll each in flour, then shake off excess. Refrigerate until
firm (can be frozen at this point).Place in metal hot dog holder. Grill
over charcoal for six minutes, turning at least once. Can be pan-fried
without any additional grease.
Main Dishes 128
Veal Parmesan
Karen
8 2 ½ ounce Thin veal cutlets
Emeril’s Creole Seasonings Essence (salt,
pepper, cayenne, paprika, onion
powder, garlic powder)
½ Cup All-purpose flour
1 Cup Bread crumbs
1 Egg
½ Cup Milk
2 Tablespoons Unsalted butter
3 Tablespoons Olive oil
3 Slices Bacon, chopped
½ Cup Onions, finely chopped
1 Tablespoon Garlic, minced
½ Cup Dry red wine
1 14 ounce can Italian style tomatoes
1 6 ounce can Tomato paste
1 8 ounce can Tomato sauce
1 Tablespoon Fresh basil, chopped
1 Teaspoon Fresh parsley, chopped
1 Teaspoon Fresh oregano
½ Teaspoon Dried red pepper flakes
Parmesan cheese
8 Ounces Mozzarella cheese, thinly sliced
Cover a work surface with plastic wrap. Space the cutlets evenly on
the plastic, leaving a 3 inch space between each cutlet. Cover all the
veal with another piece of plastic. Using a meat mallet, pound the
cutlets to a 1/8 inch thickness. Lightly season the veal on both sides
with Essence, salt and pepper. Place the flour in a shallow bowl and
season with 1/2 Tablespoon of Essence. Beat the eggs and milk
together in a shallow bowl. Dredge the flattened veal chops in the
Main Dishes 129
seasoned flour and shake off excess. Dip in the egg wash, and then
coat both sides with breadcrumbs. Heat the butter and 2 tablespoons
of the olive oil in a large, nonstick skillet over medium high heat.
Sauté the veal until golden on both sides, about 2 minutes per side.
Remove from the skillet and place on a plate. Add the bacon to the
pan and fry in the remaining fat. Remove from the pan. Reduce heat
to medium. Add 1 tablespoon of olive oil and the onion and cook,
stirring, until the onion is translucent, a few minutes. Add garlic and
sauté until fragrant, about 30 seconds. Add the wine, and cook,
stirring to deglaze the pan over high heat for 2 minutes. Blend the
tomato sauce and paste in the blender. Add the tomatoes, sauce,
paste, basil, parsley, oregano and dried red pepper flakes. Bring the
sauce to a boil. Reduce heat to medium and add the cooked bacon.
Start the water for pasta. Simmer until the sauce thickens slightly,
stirring occasionally, about 10 minutes. Arrange the cooked veal
cutlets on top of the sauce, spooning sauce over each one. Top each
cutlet with a sprinkling of Parmesan, then with a slice of mozzarella.
Lower the heat to medium-low and cook, covered, until the veal is
tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2
cutlets per person, with pasta.
Main Dishes 130
Taco Bake
Snezana
1 Pound Ground beef
1 Small Onion, chopped
¾ Cup Water
1 Package Taco seasoning
15 Ounce can Tomato sauce
8 Ounces Shell macaroni, cooked and drained
4 Ounces Green chilies
8 Ounces Cheddar cheese, shredded and divided
In a skillet, brown ground beef and onion over medium heat; drain.
Add the water, taco seasoning and tomato sauce; mix. Bring to a boil;
reduce heat and simmer for 20 minutes. Stir in macaroni, chillies and
1 ½ cups cheese. Pour into a greased 1 ½ quart baking dish. Sprinkle
with remaining cheese. Bake at 350 for 30 minutes or until heated
through.
Chili
Snezana
½ Pound Ground beef
1 Can Chili beans
1 Can Pork and beans (BBQ or maple)
1 Can Tomato sauce
1 Can Stewed tomatoes
Chili powder
Brown ground beef. Cook all ingredients in crock pot 3-4 hours; add
chili powder to taste.
Main Dishes 131
Baked Mexican Dish
Snezana
1 Big and 1 small can Refried beans
2 Ounce can Black olives, sliced
2 Pounds Ground beef
1 Onion, chopped
2 Ounces Green chilies, chopped
8 Ounces Taco cheese, shredded
8 Ounces Thick and smooth taco sauce
16 Ounces Sour cream
3 or 4 Green onion
Tortilla chips
Brown meat, onion, green chilies and salt. Drain. Spread beans then
meat then cheese then sauce. Bake at 325 for 45-60 minutes. Cool 5
minutes. Spread sour cream over top. Sprinkle with chopped green
onions and olives. Serve with chips.
Tater Tot Casserole
Snezana
1 Pound Ground beef
1 16 ounce bag Tater tots
1 Can Cream of mushroom soup
1 Can Milk
Brown the ground beef in a skillet; drain and place in a casserole dish.
Place tater tots over meat. Mix can of cream of mushroom soup and a
can of milk. Pour this over the tater tots and hamburger. Bake at 350
degrees for 20 minutes.
Main Dishes 132
Chili
Snezana
Attributed to Chris – and works well in a crockpot
1 ½ Cups Dry red kidney beans -or two 1
pound cans red kidney beans drained
1 Large Onion, sliced
1 Green pepper, chopped
1 Pound Ground beef
1 8 ounce can Seasoned tomato sauce
1 to 1 ½ Tablespoon Chili powder
1 to1 ½ Teaspoons Salt
1 Bay leaf
Dash Cayenne
Rinse beans; then add to 1-1/2 quarts cold water and let stand over
night. Add one teaspoon salt to beans and the soaking water; cover,
and simmer until tender; about 1 hour. Drain, reserving the bean
liquid. Brown onion, green pepper, and meat in a little hot fat. Add
beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, dash
paprika, and dash cayenne. Cover; simmer 1-1/2 hours, adding
reserved bean liquid or water, if needed.
Main Dishes 133
Meat Burek
Snezana
2 Sticks + 2 tablespoons Butter, melted
3 Medium Yellow onions, chopped (or 1 large
Bermuda or Vidalia onion, chopped)
1 Pound Ground beef
1 Pound Ground pork
1 Package Dry onion soup mix
Salt and pepper to taste
4 Large Eggs
½ Pound Phyllo dough, thawed
8 Ounces Mozzarella cheese, shredded (optional)
Place 2 tablespoons butter in a Dutch oven and heat. Add the onions
and sauté until translucent. Add the beef, pork and the onion soup
mix. Cook the meat until thoroughly browned. Season with salt and
black pepper. Pour off the fat and set the meat mixture aside to cool.
In a large measuring cup with a spout, beat the eggs well; set aside.
Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking
pan, brushing each sheet with melted butter. Cover the dough with
one-half of the meat mixture and one-third of the mozzarella, if
desired. Drizzle some of the beaten egg over the cheese. Cover the
egg with 3 sheets of phyllo dough, brushing each with melted butter.
Cover with half of the remaining meat mixture, one-half of the
mozzarella, if desired, then drizzle with some of the beaten egg. Add
another layer of 3 sheets of phyllo as before, followed by the
remaining meat and cheese, if desired. Drizzle more of the egg on top,
but reserve some for the final layer. Complete the dish with 4 layers
of phyllo, each brushed with butter. Pour the remaining egg over the
top. Bake at 350, uncovered, for 45 minutes to 1 hour or until nicely
browned. Let rest before cutting into squares to serve.
Main Dishes 134
Warm Potato, Sausage and Goat Cheese Salad
Karen
1 ½ Pounds Fresh sausage (Brats are good)
2 Pounds Potatoes, unpeeled and well scrubbed
1 Shallot, finely chopped
1 Clove Garlic, minced
5 Tablespoon Fresh parsley, chopped; divided
1 Tablespoon Fresh chives, chopped
1 Tablespoon Fresh basil, chopped
1 Teaspoon Dijon mustard
1 Tablespoons Fresh lemon juice
3 Tablespoons White wine vinegar
¾ Cup Olive oil
½ Teaspoon Salt
¼ Teaspoon Freshly ground pepper
¾ Cup Goat cheese, crumbled
Red leaf lettuce leaves
Grill or broil sausage until done. Let cool, then cut on a diagonal into
1 inch thick slices. Place in a bowl. Fill large pot with water and
bring to a boil. Add salt to taste along with the potatoes and boil
until tender; but slightly resistant when pierced with a fork (25 to 30
minutes). Drain and cool slightly. Peel the potatoes under cold
water. Cut into 1 inch cubes and add to sausages.
In a small bowl, combine the shallot, garlic, 1 tablespoon parsley,
chives, basil, mustard, lemon juice and vinegar. Whisk. Slowly add
the olive oil, whisking continuously. Season with salt and pepper.
Pour the dressing over the potatoes and sausage. Gently mix. Taste
for seasonings. Add the goat cheese and 2 tablespoons parsley. Line
serving dish with lettuce and spoon salad on top. Garnish with the
remaining parsley.
Pasta and Pizza 135
Pasta and Pizza Macaroni and Cheese ....................................................................................................... 136
Fettuccine Alfredo ............................................................................................................ 136
Penne with Sausage and Peppers ................................................................................... 137
Posh Pasta .......................................................................................................................... 138
Spaghetti Sauce ................................................................................................................. 139
Spaghetti Pie ...................................................................................................................... 140
Fiery Fettuccine ................................................................................................................. 141
Wild Mushroom Lasagna ................................................................................................ 142
Mediterranean Pasta ........................................................................................................ 143
Marinara Sauce ................................................................................................................. 144
Drop Dead Lasagna .......................................................................................................... 145
Penne with Spicy Tomato Sauce ..................................................................................... 147
Angel Hair with Sun-dried Tomatoes and Goat cheese ............................................. 148
Pasta with Vodka Sauce and Sausage ............................................................................ 149
Tomato and Yellow Pepper Pita Pizza .......................................................................... 150
Goat Cheese Pita Pizza .................................................................................................... 151
Aunt Karen’s Pizza ........................................................................................................... 152
Fresh Tomato & Balsamic Vinegar Pasta ...................................................................... 153
Spaghetti Bolognese ......................................................................................................... 154
Pasta and Pizza 136
Macaroni and Cheese
Karen
8 Ounces Cooked macaroni
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
¼ Teaspoon Sweet paprika
2 ¼ Cups Grated cheddar cheese
Salt and Pepper
Grease a 1 ½ quart deep baking dish. Melt butter in a large pan over
medium-low heat. Whisk in the flour and cook for 3 minutes. Add
the milk gradually. Add paprika. Simmer gently, stirring often for 15
minutes. Remove from heat. Stir in 2/3 of the cheese. Season. Stir in
the cooked macaroni. Pour ½ of the mixture into the baking dish and
cover with ½ of the remaining cheese. Top with the remaining
macaroni. Top with remaining cheese. Bake at 350 for 30 minutes.
Fettuccine Alfredo
Karen
1 Pound Fettuccine noodles
½ Cup Sweet butter
2/3 Cup Heavy cream
1 Teaspoon Salt
1 Dash Chopped garlic
1/3 Cup Parmesan or Romano cheese
Precook fettuccine noodles and drain. Combine all other ingredients
(except Parmesan cheese) in a large skillet and heat on medium heat
until mixture starts to bubble. Add parmesan cheese. Stir rapidly for
1 minute. Add noodles to sauce. Divide onto plates and sprinkle
with additional cheese.
Pasta and Pizza 137
Penne with Sausage and Peppers
Karen
¾ Pound Dried penne pasta
½ Pound Turkey Italian sausage
3 Cloves Garlic, minced
1 Onion, chopped
1 15 ounce can Tomato sauce
½ Cup Dry red wine
1 Jar Roasted red peppers
3 Cups Sliced spinach
¼ Cup Shredded parmesan cheese
Drain and cut red peppers into thin strips. Thinly slice spinach.
Remove casings from sausage. Bring water for pasta to a boil over
high heat. While water heats, combine sausage, garlic, and onion in a
3 to 4 quart pan over medium high heat. Stir until sausage is
browned, about 10 minutes. Add pasta to boiling water, cook until
tender to bite, about 8 minutes. While pasta cooks, add tomato sauce,
wine, and peppers to sausage mixture, simmer over high heat stirring
often. Stir in spinach and all but 1 tbsp. cheese. Drain pasta well, and
then mix it with tomato sauce. Transfer to a serving bowl or
individual plates. Sprinkle with remaining cheese.
Pasta and Pizza 138
Posh Pasta
Karen
3 Tablespoons All-purpose flour
½ Teaspoon Salt
½ Teaspoon Red pepper
¼ Teaspoon White and black pepper
1 Pound Boneless chicken breasts cut in 1‛ pieces
2 Tablespoons Cooking oil
1 Medium Onion, chopped
1 Red sweet bell pepper, chopped
1 Tablespoon Jalapeno pepper, chopped
2 Cloves Garlic, minced
¾ Cup Chicken broth
½ Cup Milk
1 Teaspoon Worcestershire sauce
1 Cup Cheese (Monterey Jack & Cheddar)
¼ Cup Sour cream
8 Ounces Linguini
Combine 1 Tablespoon of the flour, salt and ground peppers; toss
with the chicken to coat. In a 10-inch skillet, cook the chicken in hot
oil 4 to 5 minutes or till tender. Remove chicken; add onion, sweet
pepper, jalapeno pepper, and garlic. Cook till tender. Stir in
remaining flour. Add broth, milk, and Worcestershire sauce; cook
and stir till bubbly. Stir in cheese till melted. Stir 1 cup of the hot
mixture into sour cream; return to skillet. Add chicken; heat through
(do not boil). Serve over cooked linguine.
Pasta and Pizza 139
Spaghetti Sauce
Karen
I never make sauce the same way twice; this is a rough approximation of my basic recipe.
2 Large cans Tomatoes
2 Large cans Tomato paste
8 Cloves Garlic, crushed
½ Cup Onion, chopped
3 Tablespoons Sweet basil
1 Tablespoon Oregano
2 Tablespoons Parsley
2 Tablespoons Parmesan cheese
1 Teaspoon Tarragon
1 Teaspoon Sugar
1 Pinch Rosemary
1 Pinch Red pepper flakes
2 Cans Mushrooms
Sauté garlic and onion in olive oil. Chop tomatoes in food processor.
Add remaining ingredients. Blend well. Simmer for hours, stirring
occasionally. Can be put in crock pot (but don’t take the lid off to stir
while cooking!). Add meatballs, Italian sausage and mushrooms.
Pasta and Pizza 140
Spaghetti Pie
Karen
4 Ounces Dried spaghetti
1 Tablespoon Butter
1 Egg, beaten
¼ Cup Parmesan cheese, grated
8 Ounces Ground beef
½ Cup Onion, chopped
½ Cup Green pepper, chopped
½ Teaspoon Fennel seeds, chopped (optional)
1 Clove Garlic
8 Ounce can Tomato sauce
1 Teaspoon Basil
Non-stick cooking spray
1 Cup Low-fat cottage cheese, drained
½ Cup Mozzarella cheese, shredded
Cook spaghetti according to package directions; drain. Return
spaghetti to warm pan. Stir butter into hot spaghetti until melted. Stir
in egg and parmesan cheese; set aside. Meanwhile, in a medium
skillet cook the ground beef, onion, sweet pepper, fennel seeds and
garlic until meat is brown and onion is tender. Drain off fat. Stir in
tomato sauce and basil and heat through. Coat a 9 inch pie plate with
non-stick cooking spray. Press spaghetti mixture onto bottom and up
sides of pie plate to form a pie crust. Spread cottage cheese on the
crust, spreading it up the sides. Spread meat mixture over cottage
cheese. Bake at 350 for 20 minutes. Sprinkle with shredded
mozzarella cheese and bake for 5 more minutes. To serve, cut into
wedges.
Pasta and Pizza 141
Fiery Fettuccine
Karen
8 Ounces Uncooked fettuccine
1 Cup Heavy whipping cream
1 Teaspoon Cajun seasoning
1 7 ounce jar Roasted red bell peppers, drained
½ Pound Smoked sausage, cut in ¼ inch slices
2 Medium Green onions, sliced
Cook and drain pasta as directed on package. While package is
cooking, place whipping cream, Cajun seasoning and red peppers in
blender or food processor. Cover and blend on high until smooth.
Pour pepper mixture into 12-inch skillet. Cook over medium heat,
stirring occasionally, until mixture thickens. Stir in sausage; heat
through but do not boil. Serve sausage mixture over fettuccine.
Sprinkle with onions.
Pasta and Pizza 142
Wild Mushroom Lasagna
Karen
1 Cup Dried porcini mushrooms (4 ounces)
2 Cups Boiling water
3 Tablespoons Olive oil
3 Ounces Shitake mushrooms, stemmed & thinly sliced
3 Ounces Cremini mushrooms, stemmed & thinly sliced
1 Cup Onion, chopped
28 Ounce can Diced tomatoes
2 Tablespoons Fresh basil, chopped
1 Pinch Sugar
Kosher salt and freshly ground black pepper
3 Tablespoons Unsalted butter
2 Tablespoons Unbleached all-purpose flour
3 Cups Whole milk, heated
12 Ruffle-edged dried lasagna noodles (not no-boil)
Parmesan cheese
To make the mushroom-tomato sauce: Place the porcini mushrooms
in a medium bowl, add the boiling water, and let stand until softened,
about 20 minutes. Lift out the porcini; squeeze the excess liquid back
into the bowl, and rinse to remove any grit. Strain the soaking liquid
through a sieve lined with a paper towel into another bowl; set aside.
Chop the porcini mushrooms; set aside. Meanwhile, heat 1 tablespoon
oil in a large heavy skillet over medium heat. Add the shitake and
cremini mushrooms and sauté until nicely browned, 5 to 7 minutes.
Transfer to a bowl and set aside. Wipe out the skillet. Heat the
remaining 2 tablespoons oil in the skillet over medium heat. Add the
onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the tomatoes with their juice, the reserved sautéed mushrooms,
the reserved porcini mushrooms, and 1 ½ cups of the soaking liquid.
Simmer the sauce, stirring frequently, until thickened, 15 to 20
minutes. Stir in the basil, sugar, and salt and pepper to taste; simmer
10 minutes. Add a bit more of the porcini liquid if the sauce seems too
Pasta and Pizza 143
thick. (The sauce can be cooled, covered, and refrigerated for up to 2
days; bring to room temperature before proceeding.)
Mediterranean Pasta
Karen
3 Tablespoons Olive oil
½ Pound Chicken breasts, boneless skinless sliced
diagonally
¼ Cup Sun-dried tomatoes, julienned
1 Tablespoon Garlic, minced
½ Pound Angel hair pasta
1/8 Cup Fresh basil
4 Ounces Artichoke hearts, quartered
1/8 Cup Kalamata olives, pitted and chopped
4 Ounces Feta cheese, crumbled
¼ Cup Heavy cream
1 Teaspoon Dried oregano
Salt and pepper, to taste
Boil water for pasta. Heat olive oil in a skillet over medium heat.
Brown chicken strips until no longer pink, about 4 minutes each side.
Add sun-dried tomatoes and garlic to skillet. Sauté for 2 minutes. In
the meantime, add the pasta to boiling water and cook until al dente.
Now, add basil, artichoke hearts, olives and feta cheese to the skillet.
Sauté 1 minute, then stir in the cream. Strain the pasta and transfer to
a large pasta bowl. Add the chicken sauté to the pasta and toss.
Season with oregano salt and pepper before serving.
Pasta and Pizza 144
Marinara Sauce
Karen
Use in the Drop Dead Lasagna recipe
Extra-virgin oil
1 Onion, diced
2 Cloves Garlic, minced
2 28 ounce cans Whole plum tomatoes
5 Fresh basil leaves, cut in fine ribbons
2 Tablespoons Chopped fresh flat-leaf parsley
2 Bay leaves
Pinch Red pepper flakes
½ Teaspoon Sugar
Sea salt and freshly ground black pepper
In a large pot over medium heat, heat a 3 count drizzle of olive oil
until hot. Add the onion and garlic and sauté for 5 minutes. Hand-
crush the tomatoes and add them and their liquid to the pot. Add the
remaining ingredients and season with salt and pepper. Simmer over
low heat for 45 minutes uncovered. Stir occasionally.
Pasta and Pizza 145
Drop Dead Lasagna
Karen
1 Pound Ruffled lasagna noodles
Extra-virgin olive oil
1 Onion, diced
3 Cloves Garlic, minced
1 Bay leaf
1 ½ Pounds Ground beef
1 Pound Ground pork
1 Tablespoon Fennel seeds
½ Tablespoon Red pepper flakes
1 Teaspoon Brown sugar
½ Tablespoon Dried oregano
6 Ounce can Tomato paste
Sea salt and freshly ground black pepper
2 Pounds Ricotta cheese
½ Cup Parmesan cheese, freshly grated
¼ Cup Fresh flat leaf-parsley, finely chopped
½ Cup Basil, finely chopped
2 Eggs, lightly beaten
2 Pounds Mozzarella cheese, shredded
4 Cups Marinara sauce or good quality jarred pasta
sauce
Parmesan cheese for serving
Fill a large pot with water and place over high heat. Generously salt
and bring to boil. Cook the lasagna noodles for 8 minutes, leaving
somewhat firm. Drain the noodles and rinse quickly under cool water.
Drizzle with olive oil to prevent sticking.
Heat a large skillet over medium heat and drizzle with a 2 count of
olive oil. Sauté onions, garlic and bay leaf for several minutes until the
onions are translucent and smell sweet. Add the ground beef and
pork, stirring to break it up. Cook until the meat is thoroughly
Pasta and Pizza 146
browned, about 10 minutes. Drain off excess fat. Combine the fennel
seeds, red pepper flakes, brown sugar and oregano in spice mill (if you
have one). Stir in the tomato paste until well blended. Season with
salt and pepper. Remove the pan from the heat.
In a large bowl, combine the ricotta and parmesan cheese. Fold in the
parsley, basil and eggs. Season with salt and pepper. Mix well.
Preheat oven to 350. In a 9X13 glass baking dish, ladle enough
marinara sauce into the dish to cover the bottom. Begin the layers
with noodles. Slightly overlap 4 lasagna noodles lengthwise so they
completely cover the bottom of the dish. Consider lining the short
ends of the pan with a noodle to give support to the lasagna. Spread
half the meat mixture on top of the noodles with a spatula. Spread
half the ricotta mixture over the meat, and smooth with a spatula.
Sprinkle 1/3 of the shredded mozzarella over the ricotta mixture. Top
with at least a cup of marinara sauce and smooth over top. Repeat
layers beginning with 4 lasagna noodles. Bake for 1 ½ hours. Allow
the lasagna to sit for 20 minutes before serving. Cut into squares and
serve with left over marinara sauce and parmesan cheese.
Pasta and Pizza 147
Penne with Spicy Tomato Sauce
Karen
3 Tomatoes, chopped
½ Cup Mediterranean style black olives (Kalamata),
chopped
2 Tablespoons Capers
1 Large Clove of garlic, chopped
2 Tablespoons Italian parsley, chopped
2 Tablespoons Fresh basil, chopped
1 Pinch Red pepper flakes
¼ Cup Extra virgin olive oil
1 Pound Penne
Salt to taste
Combine tomatoes, olives, capers, garlic, parsley, basil, red pepper
flakes, salt and olive oil in a large serving bowl. Stir well to blend the
flavors. Let stand for 1 hour. Cook the penne in a large pot of boiling
salted water until al dente. Drain and add to the sauce. Toss well,
adjust seasonings and serve immediately.
Pasta and Pizza 148
Angel Hair with Sun-dried Tomatoes
and Goat cheese
Karen
4 Ounces Sun dried tomatoes, chopped
1 Small Onion, chopped
4 Cloves Garlic, minced
¼ Cup Tomato paste
2/3 Cup Dry white wine
8 Ounces Angel hair pasta
2 Ounces Soft fresh coat cheese, crumbled
Salt and pepper to taste
2 Tablespoons Flat-leaf parsley, chopped
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy
large skillet (or use extra virgin olive oil). Add the onion and sauté
until tender, about 3 minutes. Stir in the garlic and sauce, about 1
minute. Add the tomato paste and cook for 2 minutes, stirring
constantly. Add the wine and sun-dried tomatoes and simmer about 2
minutes. Meanwhile, cook the pasta until al dente. Drain, reserving ½
cup of the cooking liquid. Add the pasta to the tomato mixture and
toss to coat, adding reserved cooking liquid to moisten. Season with
salt and pepper. Sprinkle with goat cheese and parsley and stir.
Pasta and Pizza 149
Pasta with Vodka Sauce and Sausage
Karen
¼ Pound Spaghetti
1 Tablespoon Olive oil
¼ Pound Italian sausage, removed from casing and
chopped
½ Cup Yellow onions
½ Teaspoon Salt
Pinch Crushed red pepper flakes
2 Teaspoons Garlic, minced
½ Cup Crushed tomatoes
3 Tablespoons Vodka
1 Tablespoon Fresh basil leaves (chiffonade)
Parmesan cheese for garnish
Heat the olive oil in a large skillet over medium heat. Add the sausage
and cook, stirring until browned and all the pink has disappeared.
Add the onions, salt and red pepper flakes and cook stirring until the
onions are soft and golden, about 5 minutes. Add the garlic and cook
about 30 seconds. Add the tomatoes and cook 3 minutes. Add the
vodka and cook for 5 minutes. Stir in the cream and cook about 2
minutes. Stir in the basil and remove from the heat. Toss the sauce
with the cooked pasta and top with cheese.
Pasta and Pizza 150
Tomato and Yellow Pepper Pita Pizza
Karen
2 6 ½ inch Pita
1/3 Cup Prepared marinara sauce
1/3 Cup Mozzarella cheese, diced
1 Small Ripe tomato, thinly sliced
2 Tablespoons Red onion, finely slivered
½ Yellow bell pepper, cut into ¼ inch dice
4 Kalamata olives
1 Tablespoon Extra virgin olive oil
1 Tablespoon Fresh basil leaves, finely slivered
Freshly ground black pepper to taste
Preheat the oven to 450. Place the pita on a baking sheet. Spread
sauce to within ½ inch of the edge; sprinkle with mozzarella. Arrange
the tomato slices, onions, olives and peppers decoratively over the
cheese. Sprinkle with the basil, drizzle with olive oil and season with
pepper. Bake until the vegetables are tender, about 10 minutes.
Pasta and Pizza 151
Goat Cheese Pita Pizza
Karen
2 6 ½ inch Pita
1/3 Cup Prepared marinara sauce
3 Ounces Fresh goat cheese, crumbled
½ Teaspoon Dried thyme
2 Tablespoons Red onion, finely slivered
1 Tablespoon Red pepper, finely diced
4 Kalamata olives
1 Tablespoon Extra virgin olive oil
Freshly ground black pepper to taste
Flat-leaf parsley, chopped
Preheat the oven to 450. Place the pita on a baking sheet. Spread
sauce to within ½ inch of the edge; crumble cheese on top. Sprinkle
with thyme, onions, olives and peppers. Drizzle with olive oil. Season
with pepper. Bake until the cheese is melted, about 10 minutes.
Sprinkle with parsley.
Pasta and Pizza 152
Aunt Karen’s Pizza
Snezana
Attributed to Karen
1 Box Pillsbury Hot Roll Mix
1 Small can Tomato sauce
1 Small can Tomato paste
3 Shakes each Oregano, sweet basil, seasoned salt, onion powder
6 Shakes Garlic powder
1 Pinch Sugar
Toppings (Italian sausage, pepperoni, onions, green
peppers, mushrooms)
1 Tablespoon Extra virgin olive oil
1 Pound Mozzarella cheese
Parmesan Cheese
Make Hot Roll Mix according to package directions; cover with towel
and let stand 30 minutes in a warm place.
Sauce: combine tomato sauce, tomato paste and spices. Simmer while
dough rises. Cook sausage. Coat pizza pan with olive oil. Spread
dough in pan; pressing with your fingers to reach edges of pan and
slightly up the sides. Spread sauce over dough. Spread ¾ pound of
mozzarella over sauce. Spread sausage over cheese. Spread
mushrooms, green peppers and onions over sausage. Sprinkle with
Parmesan. Bake at 425 for 20 minutes. Spread pepperoni over top and
cover with remaining cheese. Bake for another 5 minutes.
Pasta and Pizza 153
Fresh Tomato & Balsamic Vinegar Pasta
Karen
3 Tablespoons Olive oil
12 Large Garlic cloves, diced
7 Medium Tomatoes (about 4 pounds)
¾ Cup Fresh basil leaves (reserve a few for garnish)
3 Tablespoons Herbs (mint, marjoram, chives, etc.) chopped
1 Pound Linguine
Wedge Parmesan cheese
4 - 6 Tablespoons Balsamic vinegar
Add olive oil to sauté pan. Stir in the garlic and season with salt and
pepper. Cook slowly, over low heat, stirring frequently, until garlic is
soft and barely blond (15 minutes). Do not brown. Cover the pan and
set aside.
Seed and juice tomatoes (do not peel). Cut the pulp into a ½‛ dice. If
using canned tomatoes, drain them and crush with your hands. Chop
the basil roughly and combine with other herbs and set aside.
Cook the pasta in large pot of salted water. Remove ½ cup of pasta
water and pour it over the garlic and put the garlic back over a
moderate heat. Drain the pasta, and add to the garlic pan, along with
the herbs. Rapidly toss with salt and pepper; add tomatoes (reserve a
few for garnish) and toss again. Using a vegetable peeler, shave a
dozen or so thin slivers of parmesan over the pasta. For effect, scatter
some basil leaves and chopped tomatoes on top. At the table, shave
more cheese over the pasta and drizzle with balsamic vinegar. Toss
one more time then serve.
Pasta and Pizza 154
Spaghetti Bolognese
Karen
6 Ounces Bacon slices, cut into ½‛ pieces
1 Yellow onion, diced
1 ½ Teaspoons Kosher salt
3 Cloves Garlic, minced
1 Pound Ground Beef
1 Cup Milk
6 Ounce can Tomato Paste
1/3 Cup Parmesan cheese, grated
½ Pound Spaghetti
Over medium high heat, cook bacon until crisp. Add onion and ½
teaspoon salt; cook until tender. Add garlic, cook 1 minute. Add
ground beef and 1 teaspoon salt. Cook, stirring occasionally until beef
is no longer pink. Stir in tomato paste, milk and cheese. Simmer
slowly over low heat or in crock pot for 4 hours. Season with salt and
pepper. Add cooked spaghetti to sauce, plus enough pasta-cooking
water to loosen sauce. Toss to combine. Sprinkle with additional
cheese.
Beef and Lamb 155
Beef and Lamb Meat Loaf ........................................................................................................................... 156
Super Easy Beef Stroganoff ............................................................................................. 156
Pot Roast ............................................................................................................................ 157
Hot Beef .............................................................................................................................. 157
Herbed Pot Roast .............................................................................................................. 158
Swiss Steak in the crock pot ............................................................................................ 159
Braciola ............................................................................................................................... 160
Meat Loaf with Tomato Relish ....................................................................................... 161
Stracotto ............................................................................................................................. 162
Roast Leg of Lamb ............................................................................................................ 163
Meat Balls ........................................................................................................................... 164
Mushroom Beef Skillet ..................................................................................................... 165
Beef and Lamb 156
Meat Loaf Mom
As an alternative, you can assemble it in the same fashion in the crock pot and let it slow
cook all day. Add quartered potatoes and carrots to make a complete meal!
1 ½ Pounds Ground beef
1 Cup Bread crumbs
1 Onion, chopped
1 Egg
¼ Teaspoon Pepper
1 ½ Teaspoons Salt
2 8 ounce cans Tomato sauce
3 Tablespoons Vinegar
3 Tablespoons Brown sugar
2 Tablespoons Mustard
2 Teaspoons Worcestershire sauce
Mix beef, crumbs, onion, egg, salt, pepper, and 1/2 can tomato sauce.
Form into loaf. Combine all remaining ingredients and pour over
loaf. Bake at 350 for 1 hour and 15 minutes.
Super Easy Beef Stroganoff
Snezana
1 ½ to 2 Pounds London Broil steak, thinly sliced
1 Can Cream of mushroom soup
½ Cup Chopped onions, optional
8 Ounces Mushrooms, sliced optional
1 Tablespoon Browning sauce (e.g. Kitchen Bouquet)
½ Cup Sour cream
Combine steak, soup, onions, mushrooms and browning sauce in
crockery. Cover and cook on low for 7 to 9 hours. Add sour cream 20
minutes before serving time. Serve over noodles or rice.
Beef and Lamb 157
Pot Roast Bob
3 ½ Pounds Beef round or chuck put roast
2 Tablespoons Vegetable oil
1 Can Cream of mushroom soup
1 Pouch Campbell's dry onion quality soup and recipe
mix
1 Cup Water
6 Potatoes, quartered
2 Carrots, cut in pieces
2 Tablespoons Flour
In 6 quart dutch oven, heat oil. Brown roast, spoon off fat. Stir in
mushroom soup, onion mix and 1 cup water. Add vegetables. Cover
and cook until vegetables are done.
Hot Beef
Snezana
3 Pounds Beef roast, lean
1 Package Dry Au Jus
1 Package Italian Seasoning
20 Ounce can Beef broth
Hoagie buns
Mozzarella or provolone cheese
Cook in crock pot on low 8-10 hours. Serve on hoagie buns with a
slice of provolone or mozzarella. (Cheese will melt when placed on
hot beef); if need more juice for dipping, add another can of beef
broth.
Beef and Lamb 158
Herbed Pot Roast Chris
3 Pounds Boneless beef chuck roast
1 Tablespoon Cooking oil
1 Teaspoon Salt
1 Teaspoon Dried marjoram
1 Teaspoon Dried thyme
½ Teaspoon Dried oregano
½ Teaspoon Garlic powder
½ Teaspoon Pepper
1 10 ½ oz. can Condensed beef broth
8 Carrots, cut into thirds
8 Medium Potatoes, peeled and quartered
1 Large Onion, quartered
Cornstarch
Brown roast in oil. Combine all the seasonings and sprinkle over
meat (top, bottom, in between cracks). Pour broth around roast, not
over or the spices will roll off). Cover and bake at 325 for 1 ½ to 2
hours. Add carrots, potatoes, onion. Cover and bake for an
additional hour or until vegetables are tender. Thicken juices for
gravy, if desired, using a couple of tablespoons of corn starch mixed
with 2 – 3 tablespoons of hot water.
Beef and Lamb 159
Swiss Steak in the crock pot
Chris
2 Pounds Round steak
½ Package Lipton dry onion soup mix
8 Ounce can Tomato sauce
1 Can Mushroom gravy
4 Ounce can Sliced mushrooms
½ Green pepper, sliced
1 Large Carrot, chopped
Salt and Pepper to taste
10 ½ Ounce can Condensed beef broth
8 Carrots, cut into thirds
Cornstarch
Cut steak into serving size pieces. Season with salt and pepper and
place in crock pot. Place carrots, mushrooms and green pepper on
top of meat. Mix tomato sauce and gravy together and pour over
meat and vegetables. Sprinkle dry soup mix over top. Cover and set
on high for 4 hours or low for 8 to 10 hours. Just before serving the
meat can be removed and the sauce thickened with corn starch.
Beef and Lamb 160
Braciola
Karen
2 ½ Pounds Full cut round steak
½ Cup Seasoned bread crumbs
¼ Cup Shredded parmesan cheese
4 Cloves Garlic, minced
1 ½ Tablespoons Basil, divided
2 Tablespoons Virgin olive oil, divided
½ Cup Minced onion
2 28 ounce cans Tomatoes
2 ½ Teaspoons Sugar
2 Teaspoons Oregano
½ Teaspoon Salt
¼ Teaspoon Pepper
Pasta
Cut beef into 12 to 14 equal, rectangular pieces. With a meat mallet,
pound 1/8 inch thick between plastic wrap. Mix together bread
crumbs, parmesan cheese, garlic and 2 teaspoons basil in a small
bowl. Spread equal amounts of the mixture over the surface of each
piece of meat. Roll up and tie with kitchen string. In a large pot over
medium-high heat, sauté beef in oil for about 10 minutes or until well
browned on all sides. Add onion and cook for 5 minutes more. Stir
in remaining ingredients (including remaining basil); cover and
simmer for 1-1/2 hours or until beef is very tender. Remove string
from beef. Serve beef and sauce over pasta.
Beef and Lamb 161
Meat Loaf with Tomato Relish
Karen
Extra virgin olive oil
1 Onion, finely diced
2 Cloves Garlic, minced
2 Bay leaves
2 Red bell peppers, cored seeded & finely diced
2 Tomatoes, halved, seed and finely diced
12 Ounce bottle Catsup
1 Tablespoon Worcestershire sauce
2 ½ Pounds Ground Beef
3 Eggs
2 Fresh thyme sprigs
Sea salt and freshly ground pepper
¾ Cup Fresh bread crumbs
3 Slices Bacon
Tomato relish: Coat a skillet with a 2-count of oil and place over
medium heat. Sauté the onion, garlic, and bay leaves for a few
minutes to create a base flavor. Throw in the red peppers and cook
them for a couple of minutes to soften. Add the tomatoes. Stir in the
parsley, ketchup and Worcestershire; season with salt and pepper.
Simmer the relish for 5 minutes and remove from heat.
Meat Loaf: Preheat the oven to 350. In a large mixing bowl, combine
the ground beef with 1 1/2 cups of the tomato relish, the eggs and
thyme; season with salt and pepper. Add the bread crumbs. Fill a
9X5 inch loaf pan with the meat mixture and tap the pan on the
counter so it settles. Flatten the top with a spatula and cover with ½
cup of the tomato relish. Lay the bacon across the top lengthwise.
Place the pan on a cookie sheet. Bake the meat loaf for 1 to 1 ½ hours
until the bacon is crisp and the meatloaf pulls away from the sides of
the pan. Remove the meatloaf from the oven and let it cool a bit
before slicing. Serve with the remaining tomato relish on the side.
Beef and Lamb 162
Stracotto
Karen
3 Cloves Garlic
¼ Cup Tightly packed fresh parsley
1 Teaspoon Dried sage
1 Teaspoon Dried rosemary
4 Tablespoon Olive oil, divided
¼ Teaspoon Ground black pepper
3 ½ Pounds Beef rump roast
1 Teaspoon Salt
1 Onion, chopped
1 Carrot, chopped
1 Celery stalk, chopped
4 Ounces Mushrooms, sliced
1 Bay leaf
2 ½ Cup Dry red wine, divided
6 Ounce can Tomato paste
2 Cups Beef or chicken stock, divided
28 Ounce can Tomatoes, drained and crushed
Mince the garlic, parsley, sage and rosemary. Set aside ½ of the
mixture. Add 1 tablespoon of olive oil and pepper to the rest. Make
10 deep slits in the roast and stuff with herb mix. Heat 3 tablespoons
olive oil in a 6 quart heavy pot over medium high heat. Brown the
roast on all sides until dark and crusty, do not burn the meat.
Remove the roast from the pot and pour off all but 2 tablespoons of
fat. Salt the roast. Heat the pot and add the onion, carrot, celery,
mushrooms and bay leaf. Cook, stirring until the onion is lightly
browned. Add the remaining herb mixture and cook for 30 seconds.
Add and boil until almost dry ½ cup of dry red wine and tomato
paste. Stir in and boil until reduced to less than ½ cup, 1 cup dry red
wine and 1 cup stock. Add the roast along with the tomatoes, 1 cup
dry red wine and 1 cup stock. Bring to a gentle simmer and cover
the pot. Reduce the heat to its lowest setting. Cook the roast slowly,
Beef and Lamb 163
so that the liquid just barely simmers for about 2 ½ hours. Turn the
roast every 30 minutes or so. Slice the meat about ¼ inch thick and
moisten with braising liquid.
Roast Leg of Lamb
Snezana
1 Leg of lamb
Garlic, cut in slivers
3 Tablespoons Tomato paste
1 Tablespoon Soy sauce
Fresh rosemary
Cut slits in the meat and insert slivers of garlic. Mix tomato paste
with soy sauce and smear over the lamb. Throw some sprigs of
rosemary in the pan while roasting in the oven or in a covered
barbeque kettle.
Beef and Lamb 164
Meat Balls
Karen
2 Pounds Ground beef
½ to ¾ Cup Bread crumbs, stale bread (1/2 loaf)
1 Egg
Chopped garlic, to taste
Basil, to taste
Oregano, to taste
Salt and pepper to taste
Pepper
For the soggy stale bread: (I save our half finished loaves of bread till
they're stale and hard. Soak them in a pot of warm water till they're
completely soggy. Peel off the crusts, and squeeze the water out of
the bread. I put one or two fist sized chunks into the meatballs).
Meatballs: Mix all ingredients well, till well blended. Form into balls
about 1 ½ - 2 ". Place on a baking sheet and bake at 400 for 10
minutes. Use tongs and turn meatballs over, return to oven and bake
another 10 minutes. Place meat balls in spaghetti sauce.
Beef and Lamb 165
Mushroom Beef Skillet
Snezana
1 Pound Beef flank steak
2 Cups Low-sodium beef broth
1 Cup Onion, chopped
1 Pound Fresh mushrooms sliced
¼ Cup Cold water
2 Tablespoons All-purpose flour
2 Tablespoons Cornstarch
½ Cup Plain fat-free yogurt
1 Teaspoon Paprika
1 Teaspoon Prepared mustard
½ Teaspoon Garlic powder
Hot cooked noodles, optional
Broil steak 6 in. from the heat until rare, about 5 min. on each side.
Cut diagonally into thin strips; set aside and keep warm. In a large
skillet, bring broth to a boil. Add onion and mushrooms; cover and
simmer until tender. Mix cold water, flour and cornstarch until
smooth. Whisk into broth; cook and stir over low heat until thickened
and bubbly. Remove from heat. In a bowl, combine yogurt, paprika,
mustard and garlic powder; add to broth and stir until smooth. Add
the beef; cook over low heat, stirring constantly, until heated through,
about 5 minutes. Serve over noodles if desired.
Pork 166
Pork Pork Chops with Spaghetti ............................................................................................. 167
Pork Loin with Green Peppercorns ................................................................................ 168
Russian Pork Chops ......................................................................................................... 169
Pork Medallions with Balsamic-Honey Glaze .............................................................. 170
Smothered Pork Chops .................................................................................................... 171
Brined Pork Tenderloin with Tuscan home fries ......................................................... 172
Pork Chop Bake - 1 ........................................................................................................... 173
Pork Chop Bake - 2 ........................................................................................................... 173
Pork Chop Bake - 3 ........................................................................................................... 174
Ham Glaze ......................................................................................................................... 174
Pork Chops with Scalloped Potatoes ............................................................................. 175
Pork 167
Pork Chops with Spaghetti
Karen
3 Tablespoons Butter
2 Tablespoons Olive oil
2 Cloves Garlic, pressed
¼ Teaspoon Pepper
1/8 Teaspoon Crushed red pepper
1 Teaspoon Rosemary
4 1 inch thick Pork chops
2 Cups Chopped tomatoes
6 Ounces Tomato paste
3 Tablespoons Parsley, minced
½ Teaspoon Salt
¾ Pound Spaghetti
4 Tablespoons Butter
4 Tablespoons Freshly grated parmesan cheese
Melt 3 tablespoons of butter with olive oil in a large heavy skillet. Add
garlic, pepper and red pepper. Sprinkle rosemary on pork chops, then
brown chops slowly in the skillet. Chop tomatoes and tomato paste in
food processor. Add tomato mixture, parsley, and salt to the pork
chops. Cover and cook slowly for 20 minutes. Uncover and cook an
additional 20 minutes, or until tender. Cook the spaghetti, drain and
toss with 4 tablespoons of butter and parmesan. Add 1/2 cup sauce to
the spaghetti. Place spaghetti on a hot platter, arrange the chops on
the spaghetti and pour sauce over all.
Pork 168
Pork Loin with Green Peppercorns
Karen
1 5 pound Pork loin, bone in, Frenched & Tied
2 Tablespoons Good olive oil
4 Teaspoons Dijon mustard, divided
4 Teaspoons Whole grain mustard, divided
1 Teaspoon Ground fennel seed
Kosher salt
Freshly ground black pepper
3 Tablespoons All-purpose flour
1 Cup Good white wine
3 Cups Homemade chicken stock or canned broth
¼ Cup Green peppercorns in brine, drained
Preheat the oven to 400. Allow the pork to stand at room temperature
30 minutes. Place the pork, fat side up, in a roasting pan just large
enough to hold it. In a small bowl, whisk together the olive oil, 2 tsp of
each mustard, fennel seed, 2 tsp of salt, and ½ tsp black pepper. Rub
the mixture on top of pork -roast for 1 to 1 ¼ hours, until the internal
temperature is 140 degrees (tested at the center at the end of the meat,
not the top). Remove from the oven, transfer to a cutting board, and
cover tightly with aluminum foil for 20 minutes. For the sauce,
remove all but ¼ cup of fat from the roasting pan. If there isn’t ¼ cup,
add enough butter to the pan to make ¼ cup total. Over medium heat,
whisk the flour into the fat in the pan and cook for 1 minute. Add the
wine and scrape up all the brown bits from the bottom of the pan.
Add the chicken stock, the remaining 2 teaspoons each of mustard, the
green peppercorns, 2 tsp salt, and ½ tsp black pepper. Bring to a boil,
the lower the heat to a simmer for 5 to 10 minutes, until the sauce is
reduced and slightly thickened. Remove the strings from the pork,
slice between the bones, and serve warm with the hot sauce.
Pork 169
Russian Pork Chops
Karen
4 1 inch thick Pork chops
1 Tablespoon Oil
1 Tablespoon Flour
2 Tablespoons Red wine vinegar
2 Teaspoons Sugar
½ Cup Sour cream
Salt and pepper to taste
Brown pork chops in oil and remove from pan. Add flour and stir to
loosen crusty bits from bottom of pan. Add remaining ingredients
and stir until blended. Return pork chops to pan, cover and cook
slowly about 50 minutes, or until tender.
Pork 170
Pork Medallions with Balsamic-Honey Glaze
Karen
4 Cloves Garlic, finely chopped
1 Tablespoon Rosemary, chopped
½ Cup Balsamic vinegar
3 Tablespoons Honey
2 Tablespoons Olive oil
1 Tablespoon Dijon mustard
Salt and Freshly ground black pepper
2 Pound Pork tenderloin
Canola oil, for searing
Glaze: Put garlic and rosemary in a small bowl. Add vinegar, honey,
olive oil, mustard and salt and pepper. Stir to combine.
Pork: Slice the tenderloin into 1‛ thick medallions (rounds). Cover the
bottom of a medium skillet with a light film of canola oil and heat over
medium-high heat until hot. Add the pork slices in 1 layer, season
with salt and pepper, and sear for 1 minute. Turn and sear for 1 more
minute, until lightly browned. Transfer the slices to a shallow baking
dish. Pour the glaze over the slices and turn them to coat. Roast for 10
to 12 minutes (140 degrees for medium).
Pork 171
Smothered Pork Chops
Karen
4 3/4 inch thick Pork chops
½ Cup All-purpose flour
1 Teaspoon Onion powder
1 Teaspoon Garlic powder
1/8 Teaspoon Cayenne
1/2 Teaspoon Salt
1/4 Teaspoon Freshly ground black pepper
Olive oil
1 Cup Chicken broth
½ Cup Buttermilk (substitute ½ teaspoon lemon
juice added to milk to make ½ cup)
Put the flour in a shallow platter and add the onion powder, garlic
powder, cayenne, salt, and pepper; mix with a fork to distribute
evenly. Pat the pork chops dry with paper towels to remove any
moisture and then dredge them in the seasoned flour; shaking off the
excess. Heat a large sauté pan or cast iron skillet over medium heat
and coat with the oil. When the oil is nice and hot, lay the pork chops
in the pan in a single layer and fry for 3 minutes on each side until
golden brown. Remove the pork chops from the pan and add a little
sprinkle of seasoned flour to the pan drippings. Mix the flour into the
fat to dissolve and pour in the chicken broth. Let the liquid cook down
for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to
make creamy gravy and return the pork chops to the pan, covering
them with the sauce. Simmer for 30 minutes until the pork is cooked
through. Season with salt and pepper.
Pork 172
Brined Pork Tenderloin with Tuscan home
fries
Karen
2 Pound Pork tenderloin
1/3 Cup + 2 tablespoons Kosher salt
1 Tablespoon Sugar
½ Gallon Water
1 ½ Pounds Waxy potatoes
1 Large Red onion
¼ Cup Olive oil
½ Teaspoon Rosemary, minced
Trim the pork, removing any loose pieces of meat. Remove the silver
skin. Place in a resealable plastic bag. In a large bowl, stir together
1/3 cup salt, sugar and water until completely dissolved. Pour the
mixture over the pork, seal tightly and refrigerate overnight. About
90 minutes before serving, cut the potatoes into the size of walnuts.
Cut off the top and bottom of the red onion and cut into ½‛ wedges.
Place the potatoes and onion in a heavy skillet, sprinkle with 2
teaspoons salt and drizzle with the olive oil. Toss to coat well.
Place the skillet over medium-low heat, cover and cook for 30
minutes, checking after 15 minutes. Stir gently. After 30 minutes,
remove the lid and continue cooking, carefully stirring occasionally,
until the potatoes are well browned and crusty, another 30 to 40
minutes. Add the rosemary, reduce heat to very low and continue
cooking another 10 minutes. While the potatoes are cooking, start the
pork. Pat it dry with paper towels. Sear in a lightly oiled skillet for 3
to 5 minutes. Cover and cook for 15 to 20 minutes, or until the
internal temperature reaches 150. Let rest 5 minutes before slicing
into ½‛ thick medallions.
Pork 173
Pork Chop Bake - 1
Snezana
4 to 6 Pork chops
1 Can Tomato soup
1 Can Cream of mushroom soup
1 Can Water
1 Cup Rice
Brown pork chops then place in baking dish. Mix rest of the
ingredients and pour over chops. Cover with foil and bake for 2
hours at 300.
Pork Chop Bake - 2
Snezana
4 to 6 Pork chops (or chicken)
1 Can Cream of celery soup
1 Can Cream of mushroom soup
1 Cup Milk
1 ½ Cups Rice
1 Package Dried onion soup mix
Mix soups, rice and milk together and pour into an 8x12 baking dish.
Place meat on top. Sprinkle with onion soup mix over the top. Cover
with foil and bake for 2 hours in 300 oven (or 1 hour at 350)
Pork 174
Pork Chop Bake - 3
Snezana
4 Pork chops 1/2 ‚ thick
4 Medium Potatoes, peeled and thinly sliced
1 ½ Cups Water
1 Envelope Lipton Onion-Mushroom Mix
Preheat oven to 350. In a large skillet, brown chops and drain. In
greased 2 quart oblong baking dish, arrange potatoes, then chops.
Blend soup mix with water and pour over chops. Bake covered 1 hour
or until potatoes are tender.
Ham Glaze
Snezana
1 Cup Karo corn syrup, light or dark
½ Cup Brown sugar, firmly packed
3 Tablespoons Prepared mustard
½ Teaspoon Ground ginger
Dash Ground cloves
In small sauce pan combine all ingredients. Stirring constantly bring
to boil over medium heat. Boil 5 minutes. Brush frequently on ham
during last 30 minutes of baking.
Note: insert whole cloves into ham prior to baking. Do not use water
or brown sugar directly on ham while cooking – this will burn pan
horribly.
Pork 175
Pork Chops with Scalloped Potatoes
Snezana
3 Tablespoons Butter
3 Tablespoons Flour
1 ½ Teaspoons Salt
¼ Teaspoon Pepper
1 Can Chicken broth
6 ¾‛ thick Pork chops
2 Tablespoons Oil
6 Cups Potatoes, thinly sliced (about 4 pounds)
1 Medium Onion, sliced
Paprika
Chopped parsley
In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken
broth; cook and stir constantly until mixture boils. Cook for 1 minute;
remove from heat and set aside. In a skillet, brown pork chops in oil;
season to taste with additional salt and pepper if desired. In a greased
13x9 baking dish, layer potatoes and onion. Pour broth mixture over.
Place pork chops on top. Cover and bake at 350 for 1 hour; uncover
and bake 30 minutes longer or until potatoes are tender. If desired,
sprinkle with paprika and parley.
Poultry 176
Poultry Greek Chicken Salad ........................................................................................................ 177
Chicken Parmesan ............................................................................................................ 178
Easy Lemon Chicken ........................................................................................................ 179
Chicken Roulades ............................................................................................................. 180
Meltdown Chicken Bundles ............................................................................................ 181
Delicious Chicken ............................................................................................................. 182
Zesty Roasted Chicken and Potatoes ............................................................................. 182
Easy Yogurt Chicken ........................................................................................................ 183
Paul’s Chicken Cacciatore ............................................................................................... 184
Oven Fried Chicken Monterey ....................................................................................... 185
Chicken Schnitzel ............................................................................................................. 186
Baked Ranch Chicken ...................................................................................................... 187
Chicken Breast a la King .................................................................................................. 187
Chicken Rice Dinner ......................................................................................................... 188
Easy Turkey Casserole ..................................................................................................... 188
Grecian Chicken and Potatoes ........................................................................................ 189
Creamy Chicken Enchiladas ........................................................................................... 190
Chicken Paprikas .............................................................................................................. 191
Pasta for Paprikas ............................................................................................................. 191
Coq Au Vin ........................................................................................................................ 192
Chicken Picatta.................................................................................................................. 194
Poultry 177
Greek Chicken Salad
Karen
2 Chicken breasts, boneless skinless
½ Cup Flour
Seasonings (salt, pepper, paprika, cayenne,
onion powder, garlic powder)
2 Cups Romaine lettuce, chopped
½ Cup Tomatoes, chopped
½ Cup Red onion, thinly sliced
½ Cup Feta cheese, crumbled
¼ Cup Kalamata olives, quartered
Pita bread
¼ Cup Extra virgin olive oil
1 Lemon, juiced (about 3 tablespoons)
1 Tablespoon Sugar
½ Teaspoon Salt
1 Clove Minced garlic
Fresh pepper
Season flour. Dredge chicken in seasoned flour. Cook in lightly oiled
skillet over medium-high heat until browned.
Prepare salad by combining in large bowl lettuce, tomatoes, onion,
feta and olives. Drizzle with lemon vinaigrette and toss. Add
chicken. Spoon into pita bread halves.
Lemon Vinaigrette: Whisk together olive oil, lemon juice, sugar, salt
and garlic. Season to taste with freshly ground pepper.
Poultry 178
Chicken Parmesan
Karen
4 Chicken breasts, boneless skinless
pounded to 1/8‛ thickness
½ Cup Flour seasoned with ½ tablespoon
essence (salt, pepper, cayenne, onion
powder, garlic powder, paprika)
1 Cup Bread crumbs, seasoned with essence
3 Slices Bacon, chopped
1 Tablespoon Garlic, minced
½ Cup Onion, finely chopped
1 Tablespoon Fresh basil, chopped
1 Teaspoon Fresh parsley, chopped
1 Teaspoon Fresh oregano
½ Teaspoon Crushed red pepper flakes (or less)
2 Tablespoons Butter
3 Tablespoons Olive oil
½ Cup Dry red wine
1 15 ounce can Diced tomatoes
2 8 ounce cans Tomato sauce
3 Tablespoons Grated parmesan cheese
6 Slices Mozzarella cheese
Pasta (spaghetti or fettuccine)
Lightly season both sides of the cutlets with essence, salt and pepper.
Dredge cutlets in the seasoned flour, shake off excess, dip in egg bath,
then coat with bread crumbs. Heat the butter and 2 tbsp. olive oil in
large non-stick skillet over medium high heat. Sauté the cutlets until
golden on both sides, about 2-3 minutes per side. Remove to a plate.
Add bacon and fry in remaining fat. Remove from the pan to a
separate bowl. Reduce heat to medium; add 1 tbsp. olive oil and the
onion. Cook and stir a few minutes until onion is translucent. Start
the water for pasta. Add garlic to the onions and sauté until fragrant,
about 30 seconds. Deglaze the pan with red wine over high heat
Poultry 179
about 2 minutes. Add tomatoes, tomato sauce, basil, parsley,
oregano and dried red pepper flakes. Bring sauce to boil, reduce heat
to medium. Add the bacon. Simmer until the sauce thickens slightly,
stirring occasionally, 5 to 10 minutes. Lower heat to medium-low.
Arrange the cutlets in the sauce, spooning sauce over each. Top each
cutlet with a sprinkling of parmesan and the mozzarella. Cover and
cook until the cheese melts, about 5 minutes. Arrange cutlets and
cooked pasta on plates; pour sauce over pasta and sprinkle with
parmesan.
Easy Lemon Chicken
Snezana
1 Pound Chicken breasts, boneless and skinless,
cut into strips
1 Medium Onion, chopped
1 Large Carrot, thinly sliced into rounds
1 Clove Garlic, minced
2 Tablespoons Butter
1 Tablespoon Cornstarch
1 14 ½ ounce can Chicken broth
2 to 3 Tablespoons Fresh lemon juice
1 Teaspoon Lemon peel, grated
½ Teaspoon Salt
1 ½ Cups Instant rice
1 Cup Frozen chopped broccoli, thawed
¼ Cup Fresh parsley, minced
In a skillet, cook chicken, onion, carrot and garlic in butter until
chicken is lightly browned, about 5 minutes. In a bowl, combine
cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to
skillet and bring to boil. Reduce heat; add broccoli and parsley.
Cover and simmer 5-10 minutes or until rice is tender.
Poultry 180
Chicken Roulades
Karen
2 Chicken breasts, boneless skinless
1 Cup Fresh bread crumbs
Flour for dredging
Grated parmesan cheese
Emeril’s Essence (salt, pepper, paprika,
cayenne, onion powder, garlic powder)
1 Egg
1 Tablespoon Milk
Feta cheese
Roasted red peppers
2 Tablespoons Vegetable oil
Butter
½ Cup Dry white wine
3 Tablespoons Shallots, minced
1 Cup Heavy cream
2 Tablespoons Dijon mustard
2 Tablespoons Fresh parsley, chopped
Cooked pasta (egg noodles)
Butterfly and flatten chicken breasts. Mix essence into flour. Beat
egg and add milk. Combine breadcrumbs, essence, parmesan cheese.
Dredge chicken in flour mixture. Dip dredged chicken in egg
mixture. Place egged chicken in breadcrumbs and cover thoroughly.
Place red peppers and feta cheese on each piece of chicken. Roll
chicken into bundles and hold in place with toothpicks. Heat butter
and olive oil in skillet. Brown chicken on all sides. (2-3 minutes per
side). Bake in 400 oven for 15 - 20 minutes. Combine the wine and
shallots in a medium sauce pan over medium-high heat. Bring to
boil and cook until the wine is reduced to 1 tablespoon, about 3
minutes. Reduce the heat to medium, add the mustard and swirl to
blend. Add the cream and simmer until thickened and reduced
enough to coat the back of a spoon, 2 to 3 minutes. Add the parsley,
Poultry 181
stir to blend and remove from the heat. Season with salt and pepper.
Serve over noodles.
Meltdown Chicken Bundles
Karen
4 Chicken breasts, boneless skinless
4 Pickled jalapeno chilies
¼ Pound Monterey jack cheese
½ Cup Dry bread crumbs
2 Tablespoons Parmesan cheese, grated
1 Teaspoon Chili powder
¼ Teaspoon Pepper
6 Tablespoons Butter, melted
Place each breast between 2 pieces of plastic wrap. With a flat mallet,
pound until each piece is 1/4 inch thick; set aside. Stem & seed
jalapenos, then cut each lengthwise into 1/4 inch strips. Cut cheese
into 4 pieces. Combine crumbs, parmesan cheese, chili powder,
cumin and pepper in a pie pan.
To assemble, on each chicken, place 1/4 of the cheese and 1/4 of the
Jalapenos. Roll chicken around filling to enclose it; tuck thin ends of
chicken under the roll. Coat rolls with melted butter; then with
crumb mixture. Arrange rolls seam side down in 10X15 inch baking
pan. Drizzle chicken evenly with remaining butter. Bake uncovered
at 425 for 15 - 20 minutes, until center is no longer pink.
Poultry 182
Delicious Chicken
Chris
4 – 6 Chicken breasts, boneless skinless
1 8 ounce bottle Russian salad dressing
1 8 ounce jar Apricot preserves/marmalade
1 Package Lipton dry onion soup mix
Place the breasts in 9x13 (or 8x8 baking pan). Combine, soup mix,
dressing, and preserves. Pour this over chicken. Bake at 350 deg.
for approx. 1 hour or a little more. (Flip the chicken breasts about
half-way thru and spoon sauce over them.) Serve with cooked rice.
Zesty Roasted Chicken and Potatoes
Karen
6 Chicken breasts, boneless and skinless
1 Pound Small red potatoes, cut in quarters
1/3 Cup Mayonnaise
3 Tablespoons Dijon mustard
½ Teaspoon Pepper
2 Cloves Garlic, crushed
Heat oven to 350. Grease 15 ½ X10 ½ X 1 inch pan. Place chicken and
potatoes in pan. Mix remaining ingredients and brush over chicken
and potatoes. Bake uncovered 30 to 35 minutes, or until potatoes are
tender and juice of chicken is no longer pink when thickened pieces
are cut.
Poultry 183
Easy Yogurt Chicken
Karen
2 Chicken breasts, boneless and skinless
¾ Cup Italian bread crumbs
8 Ounces Plain yogurt
2 Tablespoons Butter, melted
1 Teaspoon Sesame seeds
1 Can Cream of chicken soup
¼ Cup Chicken broth
½ Teaspoon Lemon juice
½ Teaspoon Worcestershire sauce
Dash Garlic powder
Dash Salt
Place breadcrumbs in a pie place. Place ½ carton of yogurt in a flat
dish. Coat chicken with yogurt, then roll in crumbs. Place chicken in
lightly greased baking dish. Drizzle butter on top of chicken.
Sprinkle with sesame seeds. Bake uncovered at 375 for 45 minutes or
until tender. To make creamy yogurt sauce: combine soup,
remaining yogurt, chicken broth, lemon juice, Worcestershire sauce,
garlic powder and salt in a sauce pan. Warm just until heated
through, stirring occasionally.
Poultry 184
Paul’s Chicken Cacciatore
Karen
3 Large Chicken thighs, skinless
¼ Cup Flour
Emeril’s Creole Seasoning (salt, pepper,
garlic powder, onion powder, cayenne)
½ Cup Yellow onion, chopped
Crushed red pepper
¾ Cup Mushrooms, cleaned, stemmed and sliced
2 Cloves Garlic, chopped
½ Cup Dry red wine
1 15 ounce can Diced tomatoes
1 6 ounce can Tomato paste
1 8 ounce can Tomato sauce
¾ Cup Chicken stock
1 Bay leaf
1 Teaspoon Fresh rosemary (or 4 springs thyme)
¼ Cup Basil, chiffonade (or 2 tablespoons dry)
½ Pound Pasta, cooked and tossed with olive oil
4 Ounces Parmesan cheese, grated
1 Tablespoon Fresh parsley, finely chopped
Cut the chicken thighs in half. Season chicken with Creole
seasoning. Season the flour with Creole seasoning. Dredge chicken
in the seasoned flour, coating completely and shaking off excess. In a
large dutch oven, over medium-high heat, add the oil. When the oil
is hot, add the chicken and brown for 3 to 4 minutes on each side.
Remove chicken and set aside. Add the onions and rosemary.
Season with salt and red pepper. Sauté for 2 minutes. Add the
mushrooms and garlic. Season with salt and red pepper. Continue
to sauté for 2 minutes. Stir in wine, tomatoes, tomato paste, and
stock. Bring the mixture to a boil. Stir in the bay leaf, thyme
(optional) and basil. Continue to cook for several minutes to thicken
Poultry 185
sauce. Add chicken back to the mixture. Reduce the heat to medium
and cover. Simmer for 30 minutes or until tender. Mound the pasta
in the center of each plate. Lay the chicken over the pasta. Spoon
sauce over the chicken. Garnish with cheese and parsley.
Oven Fried Chicken Monterey
Karen
¼ Cup Flour
1 Package Taco seasoning mix
1 Pound Chicken
¼ Cup Butter
1 Cup Tortilla chips, crushed
2 Tablespoons Onion, chopped
1 Tablespoon Oil
2 Tablespoons Flour
¼ Teaspoon Salt
1 13 ounce can Evaporated milk
¼ Teaspoon Hot pepper sauce
1 Cup Monterey jack cheese, shredded
1 Teaspoon Lemon juice
Lettuce
Combine flour and taco mix in bag. Coat chicken. Melt margarine in
15X10X1 pan. Place chicken in pan and turn. Roll in chips. Bake at
375 for 50 minutes. Cook onion. Blend in flour and salt. Add milk
and hot sauce all at once. Cook and stir until mixture thickens and
bubbles. Add cheese and lemon juice, stirring till cheese melts. Do
not boil. Line serving dish with leaf lettuce. Top with shredded
lettuce and chicken. Spoon some sauce over chicken. Garnish with
tortilla chips. Pass sauce.
Poultry 186
Chicken Schnitzel
Karen
4 Chicken breasts, boneless skinless
1 Tablespoon Dijon mustard
3 Tablespoons Honey
3 Lemons
¼ Cup All-purpose flour
2 Eggs, beaten
3 Cups Fresh white bread crumbs
2 Tablespoons Olive oil
¼ Cup Butter
2 Tablespoons Capers
1 Tablespoon Parsley, chopped
Salt and pepper to taste
Place each breast between 2 pieces of plastic wrap. With a flat mallet,
pound until each piece is 1/2 inch thick; set aside. Mix the mustard,
honey and lemon zest from one lemon together in a bowl and then
brush the mixture liberally all over the chicken. Season with salt and
pepper. Dip the chicken in the flour to coat and then in beaten egg
and finally, dredge in the bread crumbs. Heat the oil in a large frying
pan, add the schnitzels and fry for 2 – 3 minutes per side, until
golden and cooked through. Add the butter to the pan and when it
begins to foam, add the capers, parsley and juice from one lemon.
Spoon this mixture over the chicken. Garnish with lemon slices and
serve immediately.
Poultry 187
Baked Ranch Chicken
Snezana
1 Envelope Ranch dressing mix
1 Cup Italian bread crumbs
¼ Cup Parmesan cheese, grated
½ Cup Butter, melted
6 to 8 Chicken breasts, boneless
In a shallow dish combine dressing mix, bread crumbs and Parmesan
cheese. Dip chicken in butter then roll in crumb mixture. Place in a
greased baking dish and bake at 350 for 45 minutes or until juices run
clear.
Chicken Breast a la King
Snezana
8 Chicken breasts, boneless and skinless
8 Ounces Swiss cheese, shredded (reduced fat)
1 4 Ounce can Sliced mushrooms
1 Small Sweet green pepper, chopped
8 Ounces Mushroom soup, undiluted
Butter
Egg wash
Bread crumbs
Flour
Sauté mushrooms and green peppers; cool down. Once vegetables
are cooled down, add shredded Swiss cheese and mushroom soup.
Pound out chicken breast and place 1/8th of the mixture in middle.
Roll up chicken breast, dust with flour, dip in egg wash and then dip
in bread crumbs. Top with butter and bake in 350 for about 20
minutes.
Poultry 188
Chicken Rice Dinner
Snezana
½ Cup All-purpose flour
1 ½ Teaspoon Pepper, divided
10 Chicken thighs
3 Tablespoons Oil
1 Cup Long grain rice
¼ Cup Onion, chopped
2 Cloves Garlic, minced
1 4 ounce can Mushrooms, undrained
2 Chicken Bouillon cubes
2 Cups Boiling water
Fresh parsley, minced
Combine flour, salt and pepper; coat chicken pieces. In a large skillet
over medium heat, brown the chicken in oil. Place rice in an
ungreased 13x9 baking dish. Sprinkle with onion and garlic; top with
mushrooms. Dissolve bouillon in boiling water; pour over all. Place
chicken pieces on top. Cover and bake at 350 for 1 hour or until
chicken juices run clear and rice is tender. Sprinkle with parsley if
desired.
Easy Turkey Casserole
Snezana
2 Cups Turkey, cooked and diced
1 Can Your favorite condensed cream soup (e.g. cream of
chicken)
2 Cups Leftover stuffing
Place the turkey in a greased casserole dish. Spread the soup over the
turkey, and top with the stuffing. Bake at 325 degrees for about 25
minutes.
Poultry 189
Grecian Chicken and Potatoes
Snezana
2 2 ½ to 3 pound Chickens, cut up
1 Cup Fresh lemon juice
1 Teaspoon Garlic salt
1 Teaspoon Pepper
1 Teaspoon Dried oregano
4 Teaspoons Seasoned salt
½ Cup Diced onion
5 Cups Red potatoes, unpeeled and sliced
(about 3 pounds)
4 Cups Water
½ Cup Butter, melted
1 Teaspoon Chicken bouillon granules
½ Teaspoon each Paprika, salt, pepper and dried oregano
Place the chicken in a large shallow baking pan. Combine lemon
juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle
with seasoned salt. Bake, uncovered, at 350 for 1 ¼ hours or until
chicken is tender and juices run clear.
For potatoes, place onion in an ungreased 13x9x2 baking pan.
Arrange potatoes in rows over onion, with slices slightly
overlapping. Combine remaining ingredients; pour over potatoes.
Bake uncovered at 350 for 1 hr and 20 minutes or until tender.
Poultry 190
Creamy Chicken Enchiladas
Snezana
2 ½ Cups Chicken, cooked and chopped
1 Can Cream of chicken soup
1 Cup Sour cream, divided
8 Ounces Colby and Monterey jack cheese, shredded
¼ Cup Chopped cilantro, divided
12 Flour tortillas
1 ½ Cups Thick ‘n chunky salsa
Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and
3 Tbsp. of the cilantro until well blended. Spoon about 1/4 cup of the
chicken mixture down center of each tortilla; roll up. Place, seam
sides down, in greased 13x9-inch baking dish. Top with the salsa and
remaining cheese. Bake at 350 for 25 minutes. Sprinkle with
remaining 1 tablespoon cilantro; top with the remaining 1/2 cup sour
cream.
Poultry 191
Chicken Paprikas
Snezana
2 Onions, chopped
4 Tablespoons Shortening
3 Tablespoons Hungarian paprika
1/8 Teaspoon Black pepper
2 Teaspoons Salt
1 ½ Cups Water
4 Pounds Chicken, cut up
½ Pint Sour cream
Egg noodles
Brown onions in shortening. Add seasonings and chicken, brown 10
minutes. Add water, cover and let simmer slowly until it is tender.
Remove chicken, add sour cream to drippings in pan and mix well.
To thicken sauce, heat a little bit of oil in a small frying pan. When
starts to bubble, add 1 tablespoon of flour and stir quickly until flour
begins to change color. Add oil/flour to paprikas and stir well. (use
more oil/flour for bigger batches). Cook egg noodles in large pot of
boiling salt water. Drain and rinse. Serve noodles with chicken and
sauce mixture over top.
Pasta for Paprikas
Snezana
2 Cups Flour
2 Eggs
Pinch Salt
1/3 Cup Water (or more if needed)
Mix together the flour, eggs, and salt. Then add the water a little at a
time, until soft dough forms. Boil 2 liters (1/2 gallon) of water. Then
add dough pieces with a spoon into the water. Alternatively roll the
dough and cut into small pieces then boil that instead. Boil for 3-5
minutes; strain. Extra sour cream can be put on top.
Poultry 192
Coq Au Vin
Karen
5 Slices Bacon -- sliced into 1/2-inch pieces
1 3 ½ pound Chicken, quartered, rinsed patted dry
½ Teaspoon Salt
¼ Teaspoon Freshly ground black pepper
1 Onion, finely chopped
10 Small Pearl onions, peeled
1 Large Shallot, minced
1 Head Garlic, cloves separated
½ Pound Button mushrooms, cut to size of onions
¼ Cup All-purpose flour
1 6 ounce can Tomato paste
3 Cups Full-bodied dry red wine (Pinot Noir or
Cotes du-Rhone)
1 ½ Cups Rich chicken stock
6 Sprigs Fresh thyme (or 1 teaspoon dried thyme)
Bay leaf
2 Tablespoons Fresh parsley leaves, chopped
Preheat oven to 350 degrees F. In a large, heavy Dutch oven over
high heat fry the bacon until crisp and all of the fat is rendered. Using
a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
Reserve. Season the chicken pieces with the salt and pepper. Brown
the chicken pieces in the hot bacon fat, working in batches, if
necessary, and turning to ensure even cooking. Transfer the chicken
pieces to a large plate or bowl and set aside. Remove some of the
bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the
heat to medium-high and add the chopped onion, pearl onions,
shallots and garlic cloves to the Dutch oven and cook until soft, about
4 minutes. Add the mushrooms and cook for 5 minutes longer, or
until they've released most of their liquid and have begun to brown.
Add the flour and tomato paste and cook, stirring constantly, for 1
minute. Slowly add the wine and stock, stirring constantly. Add the
Poultry 193
thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil.
Cover the pot, place in the oven and cook for about 1 1/2 hours, or
until the chicken is very tender. Transfer the chicken pieces to a
serving dish and cover loosely to keep warm. Return pot to medium-
low heat. Skim any fat from the surface of the cooking liquid and
increase the heat to medium-high. Cook until the sauce has thickened
slightly and coats the back of a spoon, about 15 to 20 minutes. Taste
and adjust the seasoning if necessary. Return the chicken to the
Dutch oven and cook for a few minutes to heat through, then serve.
Poultry 194
Chicken Picatta
Karen
4 Chicken breasts, boneless skinless
½ Cup All-purpose flour
1 ½ Teaspoons Salt
¼ Teaspoon Freshly ground pepper
½ Teaspoon Paprika
¼ Cup Butter
1 Tablespoons Olive oil
3 Tablespoons Madeira wine
3 Tablespoons Lemon juice
6 Slices Lemon
3 Tablespoons Capers
¼ Cup Parsley, minced
Cooked pasta (spaghetti, fettuccine, etc.)
Pound boned, skinned chicken breasts with a wooden mallet until
about ¼ inch thin. Combine flour, salt, pepper and paprika in a bag.
Add chicken and coat well. Shake off excess. Heat butter and olive
oil in a large skillet until bubbling. Sauté chicken breasts 2 to 3
minutes on each side. Do not overcook. Drain on paper towels and
keep warm. Drain off all but 2 tablespoons butter and olive oil from
skillet. Deglaze skillet with wine, scraping to blend browned residue.
Add lemon juice and heat briefly. Return chicken to skillet,
interspersing with lemon slices and heat for 2 to 3 minutes. Add
capers and sprinkle with parsley. Serve over pasta.
Seafood 195
Seafood Grilled Prawns .................................................................................................................. 196
Downeast Crab Cakes ...................................................................................................... 197
Red Pepper Mayonnaise .................................................................................................. 197
Spicy Seared Scallops ....................................................................................................... 198
Broiled Tuna on Toast ...................................................................................................... 198
Grilled Salmon .................................................................................................................. 199
Tuna Casserole .................................................................................................................. 200
Seafood 196
Grilled Prawns
Karen
20 Large Shrimp, peeled and deveined
½ Cup Honey
4 Tablespoons Dry white wine
¼ Teaspoon Curry powder
¼ Teaspoon Turmeric
¼ Teaspoon Coriander
¼ Teaspoon Ginger
¼ Teaspoon Paprika
¼ Teaspoon Cumin
¼ Teaspoon Chili powder
¼ Teaspoon Cayenne
Mix everything in a glass bowl. Marinate 2 to 3 hours in refrigerator,
stirring periodically. Place the shrimp on skewers and brush with the
marinade. Grill for 3 minutes on each side.
Seafood 197
Downeast Crab Cakes Karen
12 Ounces Fresh crab meat
8 Whole Saltine crackers, crushed
3 Tablespoons Mayonnaise
1 Egg, beaten
2 Teaspoon Dijon mustard
½ Teaspoon Dried thyme leaves
Pinch Ground red pepper
¼ Teaspoon Salt and pepper
¼ Cup Olive oil
Combine all ingredients except olive oil in a medium bowl with a
fork. Form into 8 cakes. Heat oil over medium heat. Add cakes in
batches to prevent overcrowding. Cook, turning once, until golden
brown, about 4 minutes per side. Serve with red pepper mayonnaise.
Red Pepper Mayonnaise
Karen
1 Egg yolk
1 Tablespoon Dijon mustard
Salt and freshly ground pepper
½ Teaspoon Lime juice
1/3 Cup Olive oil
1/3 Cup Vegetable oil
2 Roasted red peppers (from jar)
Pinch Cayenne
Have ingredients at room temperature. Combine egg yolk, mustard,
salt and pepper in a blender. Add ½ cup of oil drop by drop until the
mayonnaise has thickened and emulsified. Blend in remaining oil in
a thin slow stream until the mayonnaise is smooth and thick. Blend
in the lime juice. Blend in the red peppers and cayenne until smooth.
Seafood 198
Spicy Seared Scallops
Karen
1 ½ Pounds Large scallops
2 Teaspoons Paprika
1 Teaspoon Dried oregano
2 Teaspoons Cajun seasoning
¼ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Canola oil
Canola oil nonstick spray
Combine all the ingredients in a resealable plastic bag and marinate in
the refrigerator for no more than one hour. Heat a nonstick griddle
until very hot. Lightly spray with canola nonstick spray. Remove
scallops from bag and arrange on the hot griddle so that they are not
too close together. Cook for 2 minutes on each side and then remove
from heat.
Broiled Tuna on Toast
Snezana
Attributed to Mom
Hamburger buns
2 Cans Tuna fish
Mayonnaise
Celery and onion, chopped
Salt and pepper to taste
Cheese slices
Drain tuna. Stir in mayo, celery, onion, salt and pepper. Spread on ½
hamburger bun. Place buns on cookie sheet. Place under broiler just a
few minutes – until starts to change color. Add a slice of cheese if
desired and return to broiler for just another minute – max 2. Enjoy!
Seafood 199
Grilled Salmon
Snezana
2 1 pound Salmon filets
½ Cup Vegetable oil
½ Cup Lemon juice
4 Green onions, thinly sliced
3 Tablespoons Fresh parsley, minced
1 Teaspoon Fresh rosemary, minced
or ½ teaspoon dried rosemary
½ Teaspoon Salt
1/8 Teaspoon Pepper
Place salmon in a shallow dish. Combined remaining ingredients and
mix well. Set aside ¼ cup for basting; pour the rest over the salmon.
Cover and refrigerate for 30 minutes. Drain, discarding remaining
marinade. Grill salmon over medium coals, skin side down for 15-20
minutes or until fish flakes easily with a fork. Baste occasionally with
reserved marinade.
Seafood 200
Tuna Casserole
Snezana
Attributed to Mom
16 Ounce Wide noodles cooked, 3 minutes and drained
2 Cans Cream of mushroom soup
2 ½ Cups Milk
3 Cans Tuna fish, drained and flaked
Salt and pepper to taste
Potato chips
2/3 Cup Parmesan cheese, optional
Cook noodles and drain. Mix together other ingredients then stir in
with noodles. Pour into buttered 4 qt casserole. Sprinkle with potato
chips. Bake at 350 for 25-30 minutes. Optional: sprinkle with 2/3 cup
Parmesan or Romano cheese.
Side Dishes 201
Side Dishes Mary Beth’s Noodles ........................................................................................................ 202
Baked Beans ....................................................................................................................... 202
Potato Casserole ................................................................................................................ 203
Potato Casserole ................................................................................................................ 203
Baked Corn ........................................................................................................................ 204
Cream Corn ....................................................................................................................... 204
Fresh String Beans ............................................................................................................ 205
Broccoli and Rice Casserole ............................................................................................. 206
Spinach Casserole ............................................................................................................. 206
Creamed Spinach with Nutmeg ..................................................................................... 207
Herb and Cheese Oven Fries .......................................................................................... 207
Garlic Chive Mashed Potatoes ........................................................................................ 208
Breaded Broccoli ............................................................................................................... 208
Baked Hash Browns ......................................................................................................... 209
Tomato, Potato and Pepper Casserole ........................................................................... 209
Savory Mashed Root Vegetables .................................................................................... 210
Relish .................................................................................................................................. 211
Scalloped Corn .................................................................................................................. 211
Krompir (potatoes with paprika) ................................................................................... 212
Double Baked Potatoes .................................................................................................... 212
Potatoes Au Gratin ........................................................................................................... 213
Sweet Potato Fries............................................................................................................. 213
Mashed Sweet Potatoes ................................................................................................... 214
Candied Yams ................................................................................................................... 214
Party Potatoes.................................................................................................................... 215
Mexican Rice ..................................................................................................................... 215
Spanish Rice ...................................................................................................................... 216
Garlic Butter Green Beans ............................................................................................... 216
Cheesy Cauliflower .......................................................................................................... 217
Cheese Scalloped Corn .................................................................................................... 217
Corn Vegetable Medley ................................................................................................... 218
Holiday Mashed Potatoes (with a twist) ....................................................................... 218
Maple Glazed Carrots ...................................................................................................... 219
Easy Vegetable Casserole ................................................................................................ 219
Quick Green Beans ........................................................................................................... 220
Sauerkraut Casserole ........................................................................................................ 220
Eggplant Parmesan........................................................................................................... 221
Side Dishes 202
Mary Beth’s Noodles
Mary Beth
Noodles, thinnest you can find
Juices from roast (turkey, chicken, pot)
Chicken broth
I use the thinnest noodles I can find and cook them in the broth of the
turkey, or pot roast. It takes a lot of broth, so I use canned chicken
broth when I don't have enough of the real stuff.
Baked Beans Mom would serve this with corn bread
Mom
1 Pound Pea beans
½ Cup Chili sauce
½ Cup Dark molasses
2 Cups Hot bean liquid
1 Teaspoon Vinegar
2 Teaspoons Salt
½ Teaspoon Dry mustard
1 Onion, diced
Ham with bone
Rinse and soak beans overnight with water 2‛ above beans. Add
ham bone; cover, simmer over low heat (do not boil) just until tender
(about 1 hour). Drain; reserve liquid. Remove ham and cut in 1‛
cubes. Pour beans into 2 quart bean pot. Bury ham in beans and add
remaining ingredients. Cover and bake at 300 for 6 hours.
Side Dishes 203
Potato Casserole
Mom
Attributed to Chris
32 Ounces Hash browns, thawed
8 Ounces Cheese whiz
8 Ounces Sour cream
1 Can Cream of celery soup
½ Can Water
¼ Cup Melted butter
Chopped onions to taste
Place hash browns and place in a 9 X 13‛ pan. Put chopped onions
on top. Mix cheese whiz, sour cream, celery soup and water together.
Warm on stove to melt cheese whiz. Pour over hash browns. Mix
lightly. Pour butter over top. Bake 1 hour at 350. Let stand 10
minutes.
Potato Casserole
Chris
2 Pounds Hash browns, thawed
8 Ounces Low fat shredded cheddar cheese
16 Ounces Sour cream
2 Cans Cream of potato soup
½ Cup Parmesan cheese, grated
Combine all ingredients except parmesan cheese. Put in greased
9X13‛ dish. Sprinkle parmesan on top. Bake at 300 for 1 ½ hours.
Side Dishes 204
Baked Corn
Chris
1 Can Whole kernel corn, lightly drained
1 Can Cream style corn
8 Ounces Sour cream
1 Package Jiffy corn muffin mix
2 Eggs, beaten
Mix everything together and place in casserole. Bake uncovered at
350 for 45 minutes.
Cream Corn
Chris
2 Medium bags Frozen corn
8 Ounces Whipping cream
8 Ounces Milk
1 Teaspoon Salt
5 Teaspoons Sugar
Pinch Pepper
2 Tablespoons Butter
2 Tablespoons Flour
Partially thaw corn. Combine corn, cream, milk, sugar, salt and
pepper in large pan. Bring to boil and simmer for 5 minutes.
Remove from heat. Mix butter and flour together. Stir well into corn
mixture.
Side Dishes 205
Fresh String Beans
Karen
1 Pound French string beans, both ends removed
Kosher salt
1 Large Red onion, diced
½ Large Red pepper, diced
½ Large Yellow pepper, diced
Good olive oil
Freshly ground black pepper
Preheat the oven to 425 degrees. Blanch the string beans in a large
pot of boiling salted water for just 4 minutes. Drain immediately and
immerse in a large bowl of ice water to stop the cooking. When they
are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together
with 2 tbsp of the olive oil and sprinkle generously with salt and
pepper. Place in a single layer on a baking sheet and roast for about
15 minutes, tossing with a spatula from time to time to be sure the
vegetables roast evenly.
Just before serving, reheat the string beans in a large sauté pan
drizzled with a little olive oil. Sprinkle with salt and pepper and
arrange on a platter. Spoon the roasted vegetables over the string
beans and serve hot or at room temperature.
Side Dishes 206
Broccoli and Rice Casserole
Karen
Attributed to Chris
½ Cup Celery, chopped
½ Cup Onion, chopped
4 Tablespoons Butter
1 Cup Rice, cooked
1 Can Cream of mushroom soup
16 Ounce jar Cheese whiz
2 10 ounce bags Frozen broccoli
4 Ounces Water chestnuts, diced
Cook broccoli according to package directions. Sauté celery and
onion in butter. Combine all ingredients in a greased casserole dish.
Salt and pepper to taste. Bake for 45 minutes at 350 degrees.
Spinach Casserole
Karen
1 Pound Frozen spinach, chopped
8 Ounces Cream cheese, softened
2 Tablespoons Butter, softened
1/8 Teaspoon Salt and pepper
¾ Cup Parmesan cheese
Preheat oven to 350. Cook spinach until just done. Drain well. Mix
spinach with cream cheese, butter and salt. Put into casserole and
cover with parmesan cheese. Bake at 350 for 30 minutes or until
cheese melts.
Side Dishes 207
Creamed Spinach with Nutmeg
Karen
Extra virgin olive oil
1 Tablespoon Unsalted butter
1 Onion, minced
2 Cloves Garlic, minced
2 Pounds Fresh spinach, stems removed
½ Cup Heavy cream
½ Teaspoon Nutmeg, freshly grated
Sea salt and freshly ground pepper
Heat a large pot over medium heat. Drizzle with a 2-count of oil, add
the butter, and stir it around so it melts. Sauté the onion and garlic
until soft, about 5 minutes. Add the spinach in batches, pushing it
down with a wooden spoon to help it wilt. Keep adding more
spinach when there is room in the pot. Cook the spinach until it is
dry, then lower the heat and add the cream and nutmeg. Stir and
cook for 10 minutes. Season with salt and pepper and serve hot.
Herb and Cheese Oven Fries
Karen
3 Potatoes, cut into thin wedges
2 Tablespoons Extra virgin olive oil
1 Teaspoon Dried Italian seasoning
Salt and pepper
½ Cup Parmesan cheese, grated
Preheat the oven to 500. Place potato wedges on a cookie sheet.
Drizzle with olive oil to coat. Season with Italian seasonings, salt and
pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle
cheese liberally on potatoes and roast another 10 minutes.
Side Dishes 208
Garlic Chive Mashed Potatoes
Karen
1 Head Garlic
2 Pounds Yukon gold potatoes, peeled and quartered
1 Tablespoon Sea salt
1 Cup Heavy cream
½ Cup Unsalted butter
2 Tablespoons Fresh chives, chopped
Sea salt and freshly ground pepper
Bang the garlic on the counter to break up the cloves; then peel off
the skins. Put the garlic and potatoes in a large pot and cover with
cold water. Add the salt and bring to a boil, uncovered. Simmer
until there is no resistance when a fork is inserted into the potatoes,
about 30 minutes. While that's going, warm the heavy cream and
butter in a small pot over low heat until the butter is melted. Drain
the potatoes and garlic well in a colander and then put them in a
large bowl. While the potatoes are still hot, pour in the warm cream
and pulverize the potatoes with a potato masher. Season with salt
and pepper; sprinkle with chives before serving.
Breaded Broccoli
Snezana
1 Large head Broccoli, cut in spears
2 Eggs, lightly beaten with salt and pepper
1 ½ Cups Seasoned Italian bread crumbs
Oil for frying
Cook the broccoli in water until al dente. Drain well. Dip into egg,
then bread crumbs and fry in oil until golden brown. Drain.
If made ahead of time, keep warm, uncovered, in the oven.
Side Dishes 209
Baked Hash Browns
Snezana
1 Large bag Frozen hash brown potatoes, shredded
1 Teaspoon Salt
½ Teaspoon Garlic powder
1 Cup Whipping cream
1 Cup Cheddar cheese, shredded
Place potatoes in a greased baking dish. Sprinkle with salt and garlic
powder. Pour cream over patties. Bake, uncovered, at 350° for 50
minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until
potatoes are tender and cheese is melted.
Tomato, Potato and Pepper Casserole
Snezana
¼ Cup Olive oil
3 ½ Cups Potatoes, scrubbed, sliced ¼‛ thick
2 ½ Cups Green peppers, sliced ½‛ inch thick
2 ½ Cups Ripe tomatoes, sliced ¼‛ thick
2 Teaspoons Garlic, minced
½ Teaspoon Salt, pepper, dried oregano
Heat oven to 375. Spread 1 tablespoon oil over 2 quart baking dish.
Layer half of the potatoes in dish. Top with 1 ¼ cups pepper and half
of the tomatoes. Drizzle with oil. Sprinkle with half the garlic, salt,
pepper and oregano. Repeat layers using remaining ingredients.
Bake uncovered 50-60 minutes, until vegetables are tender.
Side Dishes 210
Savory Mashed Root Vegetables
Karen
3 Pounds Assorted root vegetables (carrots, parsnips,
turnips, rutabagas) coarsely chopped
4 Cloves Garlic
1 Teaspoon Salt
2 Cups Heavy cream
½ Cup Unsalted butter
1 Handful Fresh thyme sprigs
1 Handful Fresh rosemary sprigs
2 Bay leaves
Sea salt and freshly ground pepper
1 Bunch Fresh chives, chopped
Extra virgin olive oil
Place all the vegetables and garlic in a large pot and fill with cool
water to cover, season with one teaspoon of salt. Bring to boil over
medium heat and simmer for about 30 minutes, until the vegetables
are very tender. Combine the cream, butter and herbs in a pan over
low heat to melt the butter and infuse the herb flavors. Do not boil.
Shut off heat, cover and steep until needed. Remove herb stems and
bay leaves. Drain vegetables and put in large mixing bowl. Mash
with a potato masher. Stir in the warm cream mixture until liquid is
absorbed and vegetables are smooth. Season with salt and pepper.
Garnish with chopped chips and olive oil.
Side Dishes 211
Relish
Snezana
Attributed to Aunt Peg
4 Cups Onions, ground
4 Cups Cabbage, ground
4 Cups Green tomatoes, ground (about 10)
12 Green bell peppers
6 Red bell peppers
½ Cup Salt
6 Cups Sugar
1 Tablespoon Celery seed
2 Tablespoons Mustard seed
1 ½ Teaspoons Turmeric
4 Cups Cider vinegar
2 Cups Water
Grind vegetables using a coarse blade. Combine and sprinkle with
salt. Let stand 4 hours or overnight. Drain and rinse.
Combine sugar, spices, vinegar and water and pour over drained
vegetables. Heat to boiling. Simmer 3 minutes. Place in hot sterilized
jars and seal tight.
Scalloped Corn
Snezana
1 Stick Butter, melted
1 Egg, beaten
8 Ounce can Creamed corn
8 Ounce can Whole kernel corn
8 Ounces Sour cream
1 Box Jiffy corn muffin mix
Mix all ingredients together. Bake 35 minutes at 350.
Side Dishes 212
Krompir (potatoes with paprika)
Snezana
This recipe was a staple in Srbija. Reducing or eliminating water, gives this a fried
flavor. Adding water and cutting potatoes in smaller pieces makes it a soup. Also can
add 7" slice of smoked kolbassa cut into 1/4" pieces.
6 to 8 Medium Potatoes
1 Large Onion, peeled and chopped
1 Green pepper, chopped
6 Tablespoons Butter
1 Heaping teaspoon Paprika
Salt
Water
Peel potatoes and cut each in thick slices – maybe 1/8ths. Fry onion in
6 tablespoons butter, until golden. Add a heaped teaspoon of
paprika. Mix well. Add the potatoes, a little salt. Pour in enough
water barely to cover the potatoes. Cook them slowly with a lid on
the pan. When done, they will be bright scarlet with a rich gravy. If
using for a dairy meal, they are delicious topped with a little sour
cream before serving.
Double Baked Potatoes
Snezana
6 Potatoes, baked
Squeeze cheese
paprika
Butter
Milk
Cut potatoes in half lengthwise. Scoop out inner potato and put in
bowl to mash. Be careful with the shells. Mash potatoes with some
milk, butter and squeeze cheese. Fill shells and sprinkle on paprika.
Bake for 15 to 20 minutes at 350.
Side Dishes 213
Potatoes Au Gratin
Snezana
2 Tablespoons Butter
1 Teaspoon Garlic, minced
3 Pounds (8 cups) Baking potatoes, peeled and shredded
1 Tablespoon Fresh lemon juice
1 Teaspoon Salt
½ Teaspoon Freshly ground pepper
1 Cup (4 ounces) Gruyere cheese, grated
½ Cup (2 ounces) Parmesan cheese, grated
1 Cup Heavy cream
Heat oven to 400. Melt margarine in shallow baking dish. Add
minced garlic. Brush to coat bottom and sides of dish. Combine
potatoes, lemon juice, salt and pepper in large bowl. In another
bowl combine both cheeses. Spread half the potatoes in bottom of
baking dish; sprinkle with half the cheese mixture. Layer with
remaining potatoes and cheese. Pour cream over top. Cover with
foil and bake 45 minutes then bake uncovered 15-20 minutes more.
Sweet Potato Fries
Snezana
2 Tablespoons Concentrated orange juice, thawed
1 Teaspoon Onion powder
½ Teaspoon Salt
1/8 Teaspoon Ground red pepper
1 Pound Sweet potatoes, cut into ½‛ sticks
Line a cookie sheet with foil and spray with Pam. In a medium bowl
combine orange juice concentrate, onion powder, salt and cayenne.
Add potato sticks and turn to coat. Arrange coated potato sticks on
the oiled foil in a single layer. Bake 10 minutes; turn carefully, bake
10 more minutes or until tender.
Side Dishes 214
Mashed Sweet Potatoes
Snezana
2 ¼ Pounds Sweet potatoes (canned or pre-cooked)
2 Cups Milk
3 Tablespoons Brown sugar
3 Tablespoons Butter, melted
Dash Salt and pepper
Dash Cinnamon
¼ Cup Raisins
Marshmallows
Mash sweet potatoes by putting through a sieve or beating in an
electric beater or using a potato masher or food mill. Add milk
gradually Mix in remaining ingredients. Put in buttered casserole.
Bake at 250 deg. F for 20-30 minutes Cover top with marshmallows.
Return to oven until marshmallows are slightly melted and a golden
brown color.
Candied Yams
Snezana
1 Can Yams (or 4 fresh yams)
¼ Cup Butter
½ Bag Miniature marshmallows
½ Cup Orange juice (or 1 orange, sliced)
¼ Cup Brown sugar
Drain yams and discard liquid. Arrange in baking dish. Pour orange
juice over yams. Sprinkle liberally with brown sugar. Dot with butter.
Sprinkle with marshmallows, if desired. Place orange slices on top.
Bake for 30 minutes at 350 degrees or in any oven temperature (for
example, along with the turkey) until marshmallows melt and liquid
is bubbly.
Side Dishes 215
Party Potatoes
Snezana
2 Pounds Frozen shredded hash browns
1 Onion, chopped
1 11 ounce can Condensed cream of chicken soup
16 Ounces Sour cream
1 Stick Butter, melted
8 Ounces Sharp cheddar cheese, grated
Salt, pepper and garlic salt.
Potato chips, crushed
Thaw hash browns 30 minutes. Mix together all ingredients then
pour into 9x13 pan. Sprinkle with crushed potato chips. Bake at 375
for 1 hour.
Mexican Rice
Snezana
1 Small Green pepper, diced
1 Small Onion, chopped
1 Tablespoon Oil
1 10 ounce bag Frozen corn, thawed
1 Cup Mild salsa
1 Cup Chicken broth
1 ½ Cups Minute rice
¼ Cup Cheddar cheese, shredded
Cook and stir pepper and onion in hot oil in saucepan until tender
but not browned. Add corn, salsa and broth and bring to boil. Stir in
rice. Cover. Remove from heat. Let stand 5 minutes. Add cheese;
fluff with fork.
Side Dishes 216
Spanish Rice
Snezana
1 ¾ Cups Long-grain rice
1 Large Onion, chopped
1 Clove Garlic, minced
1 Tablespoon Oil
1 10 ounce can Condensed chicken broth
1 Broth can water
1 8 ounce can Tomato sauce
¼ Teaspoon Pepper
In skillet over medium heat, cook rice, onion and garlic in hot oil for
5-7 minutes or until golden stirring frequently. Carefully add broth,
water, tomato sauce and pepper. Bring to boil. Transfer mixture to
a 2 quart casserole. Cover and bake at 350 for about 35 minutes or
until rice is tender and liquid is absorbed. Fluff with fork before
serving.
Garlic Butter Green Beans
Snezana
1 Pound Fresh or frozen green beans
½ Cup Fresh mushrooms, sliced
6 Tablespoons Butter
2 – 3 Teaspoons Onion powder
1 – 1 ½ Teaspoons Garlic powder
Salt and pepper, to taste
Cook green beans in water to cover until tender. Meanwhile, in a
skillet, sauté mushrooms in butter until tender. Add onion powder
and garlic powder; drain beans and add to skillet and toss. Season
with salt and pepper.
Side Dishes 217
Cheesy Cauliflower
Snezana
1 Head Fresh cauliflower, broken in pieces
1 – 2 Tablespoons Flour
½ Cup Milk
2/3 Jar Cheese whiz
Cook cauliflower in salted water. Drain. Add flour to milk and stir
well until mixed and smooth (or shake in a closed container). Add
milk/flour mixture to cauliflower and stir over low heat. Add cheese
whiz and continue stirring until thickens. If not thick enough, stir in
another tablespoon of flour into a little milk then add to cauliflower.
Cheese Scalloped Corn
Snezana
2 Eggs, beaten
2 16 ounce cans Cream style corn
1 Cup Milk
1 Cup Cracker crumbs
½ Cup Onions, chopped
½ Cup Green peppers, chopped
1 Cup Cheddar cheese, shredded
Salt and pepper to taste
Beat eggs in large mixing bowl; stir in remaining ingredients. Spoon
mixture into 2 greased 1-quart casseroles. Bake, uncovered, at 350
degrees for about 35-40 minutes.
Side Dishes 218
Corn Vegetable Medley
Snezana
1 Can Golden corn soup
½ Cup Milk
2 Cups Broccoli flowerets
1 Cup Carrots, sliced
1 Cup Cauliflower flowerets
½ Cup Cheddar cheese, shredded
In saucepan, heat soup and milk to boiling, stirring often. Stir in
vegetables. Return to boiling. Cover; cook over low heat 20 minutes or
until vegetables are tender, stirring often. Stir in cheese. Heat through.
If desired, substitute 16 oz bag frozen vegetables for fresh. Reduce
cooking time to 15 minutes.
Holiday Mashed Potatoes (with a twist)
Snezana
½ Pound Rutabaga
1 Pound Potatoes
1 Stick Unsalted butter
1 Cup Milk
Salt and pepper to taste
Peel rutabagas, cut into quarters and put in pot of cold water. Start
rutabagas cooking while you peel and cut potatoes in same fashion.
Cook both until fork tender all the way through; about 15 - 20 minutes
for potatoes, 30 - 40 minutes for rutabaga. When both are done, place
in one pot. Add butter and mash coarsely with potato masher. Turn
on low heat and add milk to desired thickness, mixing with masher or
wooden spoon. Remove from heat, serve immediately.
Side Dishes 219
Maple Glazed Carrots
Snezana
8 Medium Carrots
½ Cup Fresh orange juice
3 Tablespoons Maple syrup
1 Pinch Nutmeg
3 Tablespoons Butter
Peel carrots; cut into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat for 1 minute at high. Add the carrots. Stir
to coat the carrots with the orange juice. Cover and microwave 8 to 9
minutes at high. Stir again, then add the remaining ingredients.
Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook 1 minute at high.
Easy Vegetable Casserole
Snezana
2 Cans Veg-All, drained
¾ Cup Mayonnaise
¼ Cup Onion, chopped
¼ Cup Butter, melted
1 Package Ritz crackers, crumbled
Mix everything except crackers and place in casserole. Top with
crackers. Bake at 350 for 30 minutes.
Side Dishes 220
Quick Green Beans
Snezana
3 ½ Tablespoons Flour
½ Teaspoon Salt
3 ½ Tablespoons Butter, melted
1 ½ Cups Milk
1 20 ounce package Frozen green beans, cooked and drained
¾ Cup Cheddar cheese, shredded
Stir flour, salt and pepper into melted butter in a saucepan. Stir in
milk; cook until thickened. Pour over green beans. Sprinkle with
cheddar cheese, brown under broiler.
Sauerkraut Casserole
Snezana
2 Pound bag Sauerkraut
1 14 ½ ounce can Stewed tomatoes
1 4 ounce can Mushrooms
2 Tablespoons Sugar
2 Tablespoons Onions, finely chopped
2 Tablespoons Flour
Mix sauerkraut, tomatoes, mushrooms, sugar, onions and flour. Mix
thoroughly and put in 2 1/2 or 3 qt casserole dish. Bake uncovered in
350° oven until bubbly approximately 35 minutes.
Side Dishes 221
Eggplant Parmesan
Snezana
1 Large Eggplant, peeled, sliced ¼ to ½ thick
2/3 Cups Flour
2 Eggs, beaten
2/3 Cup Fine bread crumbs
Olive oil, for frying
3 Cups Tomato sauce
1 Pound Mozzarella cheese, shredded
½ Cup Parmesan cheese, grated
Dredge eggplant slices in flour, dip in egg, and coat with bread
crumbs. Fry breaded slices in olive oil until they are dark golden and
offer little resistance to a fork. Drain on paper towels. In a 9 x 12 x 3-
inch casserole, spoon a thin layer of tomato sauce over the bottom.
Put down a single layer of fried eggplant slices, followed by a
generous layer of sauce, mozzarella slices, and a sprinkling of
Parmesan. Continue repeating process until eggplant and mozzarella
are used up, ending with a final layer of sliced mozzarella on top.
Bake at 350 for 40 minutes, making sure that cheese on top is melted
and browned nicely.
Dessert 222
Dessert Spitbuben ........................................................................................................................... 223
Apple Kuchen ................................................................................................................... 224
Apple Crisp ....................................................................................................................... 225
Apple Crisp ....................................................................................................................... 225
Cherry Crisp ...................................................................................................................... 226
Aunt Irene’s Bread Pudding ........................................................................................... 226
Chex Muddy Buddies ...................................................................................................... 227
Dirt Pudding ..................................................................................................................... 228
Chocolate Mint Brownies ................................................................................................ 228
Chocolate Scotcharoos ..................................................................................................... 229
Sour Cream Cranberry Bars ............................................................................................ 229
Caramel Brownies ............................................................................................................ 230
Peanut Butter Rice Krispie Bars ...................................................................................... 230
Nut Bars ............................................................................................................................. 231
Warm Cherry Puff ............................................................................................................ 231
Double Chocolate and Caramel Bars ............................................................................. 232
Buster Bar ........................................................................................................................... 233
Cherry Cheese Cake ......................................................................................................... 233
Frosted Banana Bars ......................................................................................................... 234
Brownie Pudding .............................................................................................................. 235
4 Layer Dessert .................................................................................................................. 236
Classic Brownies ............................................................................................................... 237
Creamy Baked Cheese Cake ........................................................................................... 238
Cheesecake......................................................................................................................... 239
Toll House Mud Bars ....................................................................................................... 240
French Apple Cobbler ...................................................................................................... 241
Peach Cobbler.................................................................................................................... 242
Pineapple Cheesecake ...................................................................................................... 243
Kugel .................................................................................................................................. 244
Chocolate Mousse Pie ...................................................................................................... 245
White Chip Fruit Tart ....................................................................................................... 246
Layered Apricot Snacking Bars ...................................................................................... 247
Potica (Sweet Nut Bread) ................................................................................................. 248
Dessert 223
Spitbuben
Grandma Wensits
5 Egg yolks, slightly beaten
2 Whole eggs
½ Cup Crisco
½ Cup Butter
4 Cups Flour
1 ¼ Cup Sugar
1 Lemon rind
1 Tablespoon Lemon juice
18 Ounces Apricot or peach preserves
Beat together egg yolks and whole eggs. Mix Crisco, butter and flour
like you would for making pie dough until crumbly. Add sugar,
eggs lemon rind and lemon juice. Mix by hand until smooth and
form into a ball. Refrigerate for 10 to 15 minutes. Cut off 1/3 of the
dough. Press the rest into a 9X13 pan. Spread preserves (Grandma
preferred apricot) thinly. Roll out pencil size dough for top. Dough is
fragile and will break, it gets easier with practice. Make criss-cross
pattern across top with rolled out dough. Bake at 350 for 30 to 40
minutes. When cool, sprinkle with powdered sugar.
Dessert 224
Apple Kuchen
Aunt Oka
Aunt Oka is Dad’s sister, Rose
4 Cups Sifted flour
½ Teaspoon Salt
1 Cup Sugar, divided
½ Pound Butter
¼ Cup Shortening
3 Eggs
½ Cup Evaporated milk
14 to 15 Apples
1 Cup Nuts, chopped
Sift flour. Add sugar, salt, butter and shortening. Mix well with
fingers. Add whole egg plus 2 yolks. Add evaporated milk. Mix
until able to form into large ball. Knead well and form 4 balls.
Refrigerate 30 to 60 minutes. Pare 14 to 15 apples and grate into
medium pieces. Add ¾ cup sugar and mix. Roll chilled dough until
1/8‛ thick and spread apples and nuts inside. Fold dough over to
seal. Bake at 375 for 30 minutes.
Dessert 225
Apple Crisp
Mom
6 Cups Sliced apples
½ Cup + 1 tablespoon Flour, divided
½ Cup Brown sugar
½ Cup Butter, melted
1 Cup Rolled oats
Cinnamon
Sweeten apples to taste. Mix in about 1 tablespoon of flour, spread
into buttered baking dish. Sprinkle with cinnamon. Mix brown
sugar, ½ cup flour and oats. Blend in melted butter. Crumble over
apples. Bake at 400 for 15 minutes, reduce heat to 325 and bake for 45
minutes or until done.
Apple Crisp
Chris
4 Cups Sliced, pared apples
¼ Cup Water
1 Teaspoon Cinnamon
½ Teaspoon Salt
1 Cup Sugar
¾ Cup Flour
1/3 Cup Butter, softened
Spread apples evenly in an 8X8X2‛ baking dish. Sprinkle water,
cinnamon and salt on top of apples. With a pastry blender or fork,
mix sugar, flour and butter until crumbly. Spread crumb mixture
over apples. Bake uncovered about 40 minutes at 350. Serve warm
(with milk or cream, optional).
Dessert 226
Cherry Crisp
Mom
1 303 can Cherries
½ Cup Sugar
1 Cup Oatmeal
½ Cup Brown sugar
1/3 Cup Flour
½ Teaspoon Salt
¼ Cup Butter
½ Cup Broken walnuts
Heat cherries and sugar together. Pour into 10 X 6‛ baking dish.
Combine oats, sugar, flour and salt; cut in butter. Add nuts. Sprinkle
over cherries. Bake at 350 for 35 minutes. Serve warm with plain or
whipped cream.
Aunt Irene’s Bread Pudding
Mom
Aunt Irene was Grandpa Walsh’s sister
Recipe printed as provided (no idea what flavoring is – possibly vanilla or whiskey!)
12 Slices Bread, diced
2 Cups Milk, heated to scalding
½ Cup Sugar
¼ Cup Butter, melted
2 Eggs
¼ Teaspoon Salt
½ Cup Raisins
1 Teaspoon Nutmeg
Flavoring
Spread bread into baking dish. Combine remaining ingredients and
pour over bread. Bake for 45 minutes at 350.
Dessert 227
Chex Muddy Buddies
Chris
9 Cups Chex cereal (any variety)
1 6 ounce bag Semisweet chocolate chips
½ Cup Peanut butter
¼ Cup Butter
1 Teaspoon Vanilla
1 ½ Cups Powdered sugar
Measure cereal into large bowl; set aside. Microwave chocolate
chips, peanut butter and butter in 1 quart microwavable bowl
uncovered on high 1 minute. Stir. Microwave 30 seconds longer or
until mixture can be stirred smooth. Stir in vanilla. Pour chocolate
mixture over cereal in bowl, stirring until evenly coated. Pour into
large plastic food storage bag; add powdered sugar. Seal bag; shake
until well coated. Spread on waxed paper to cool. Store in airtight
container in refrigerator.
Dessert 228
Dirt Pudding
Chris
1 Package Oreo cookies
2 Packages Instant vanilla pudding
1 8 ounce Cool whip
1 8 ounce Cream cheese, softened
½ Stick Butter, softened
3 Cups Milk
1 Cup Powdered sugar
Crush ½ cookies & place on bottom of dish. Mix the rest of the
ingredients and pour over top of cookies. Crush the rest of the
cookies and spread on top. Keep Cool.
Chocolate Mint Brownies
Chris
1 Box Brownie mix (9X13)
2 Cups Powdered sugar
4 Tablespoons Butter, softened
2 Tablespoons Milk
½ Teaspoon Peppermint extract
1 or 2 Drops Green food coloring
2 Ounces Unsweetened chocolate bars
2 Tablespoons Butter
Bake brownies according to box directions and cool. Combine
powdered sugar, 4 tablespoons of butter, milk, peppermint extract
and food coloring. Mix by hand until smooth and frost brownies.
Chop chocolate bar into pieces. Melt chocolate and 2 tablespoons
butter in microwave in small increments of time on 70 to 80% power.
Pour glaze over frosted brownies. Shake, tilt, rotate pan until the
chocolate covers all of the frosting.
Dessert 229
Chocolate Scotcharoos
Chris
1 Cup Light corn syrup
1 Cup Sugar
1 Cup Peanut butter
6 Cups Rice Krispies or Cocoa Krispies
6 Ounces Butterscotch chips
6 Ounces Semi-sweet chocolate chips
Bring corn syrup and sugar to a boil. Remove from heat; add peanut
butter. Mix thoroughly. Add rice krispies. Pat into buttered 9X13‛
pan. Melt butterscotch chips and chocolate chips. Spread over bars
and chill.
Sour Cream Cranberry Bars
Jenica
1 Cup Brown sugar
1 ¾ Cups Oatmeal
1 ¾ Cups Flour
1 Cup Butter
1 Teaspoon Baking soda
4 Egg yolks
2 Cups Raisins or dried cranberries
2 Cups Sour cream
1 Teaspoon Vanilla
Mix brown sugar, oatmeal, flour, butter and baking soda. Put half
into a 9X13‛ pan. Bake 15 minutes at 350. Make sauce by cooking
egg yolks, sugar, cranberries, sour cream and vanilla until thickened.
Pour over baked crust. Top with reserved crumbs. Bake an
additional 20 minutes at 350. Store in refrigerator.
Dessert 230
Caramel Brownies
Chris
14 Ounce Kraft Light caramels (about 50)
2/3 Cups Evaporated milk
1 Package German chocolate cake mix
¾ Cup Butter, softened
1 Cup Chocolate chips
Combine cake mix, margarine and 1/3 cup evaporated milk. Mix well.
Divide this cake mixture I half and press half of it into a greased 9x13
pan (pat with your fingers is easiest). Bake 16 minutes at 350 deg.
While the above is baking, melt the caramels with 1/3 cup evaporated
milk. Spread this caramel mixture over the BAKED cake mixture.
Sprinkle chocolate chips over caramel mixture. Drop the remaining
½ of the cake mixture over all by teaspoonful. Bake all for 15-18
minutes at 350.
Peanut Butter Rice Krispie Bars
Snezana
¼ Cup Butter
10 Ounce package Marshmallows
6 Ounces Chocolate crispy rice cereal
1 Cup Peanut butter chips
½ Cup Peanuts, chopped (optional)
Grease a 13X9 inch pan. In a large pan over low heat, melt the
marshmallows and butter, stirring. Remove from heat and stir in
remaining ingredients; mix well. Press mixture into the pan, cool, and
cut into 36 bars.
Dessert 231
Nut Bars
Snezana
1 Package White cake mix
½ Cup Butter
1 Egg
2 12 ounce cans Mixed nuts
1 12 ounce package Butterscotch chips
½ Cup Light corn syrup
2 Tablespoons Butter
Mix first 3 ingredients and put into jelly roll pan. Bake at 350 for
about 20 minutes until lightly brown but not set. Sprinkle nuts over
crust. Melt chips, corn syrup and butter and pour over crust covered
with nuts. Bake 5 minutes longer until melted mixture starts to
bubble. DO NOT OVERBAKE. Store in refrigerator.
Warm Cherry Puff
Karen
1 Cup Milk
2 Eggs
½ Cup Bisquick
¼ Cup Sugar
¼ Teaspoon Almond extract
2 Tablespoons Butter, softened
2 Cans Cherry pie filling
Heat oven to 400. Blend milk, eggs, Bisquick, sugar, almond extract,
and margarine in blender for 15 seconds, or beat on high speed of
mixer 1 minute. Pour into greased 10 inch pie pan or 11X7 inch
baking pan. Spoon cherry filling over the top. Bake 25 to 35 minutes
until golden brown.
Dessert 232
Double Chocolate and Caramel Bars
Snezana
3 Cups Flour
¾ Cup Brown sugar, packed
2/3 Cup Baking cocoa
1 Egg, beaten
1 ½ Cups Butter, firm
1 ½ Cups Walnuts, chopped
3 Cups Semi-sweet chocolate chips, divided
48 Caramels
2 14 ounce cans Sweetened condensed milk
1 Teaspoon Shortening or vegetable oil
Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2
inches of foil hanging over sides of pan. In large bowl, stir together
flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter,
using pastry blender (or pulling 2 table knives through ingredients in
opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of
the crumb mixture. Press remaining mixture firmly in bottom of pan;
sprinkle with 2 cups chocolate chips. Bake 15 minutes.
Meanwhile, in heavy 2-quart saucepan, melt caramels with
sweetened condensed milk and remaining 1/4 cup butter over low
heat, stirring constantly. Pour over crust. Top with reserved crumb
mixture. Bake about 20 minutes longer or until bubbly. Cool
completely, about 2 hours. In small microwavable bowl, microwave
1 cup chocolate chips and the shortening uncovered on High 1 to 3
minutes, stirring halfway through heating time, until melted and thin
enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6
rows.
Dessert 233
Buster Bar
Mary Beth
¾ Cup Oreo cookies, crushed
¼ Cup Butter, melted
½ Gallon Vanilla ice cream
¾ Cup Butter, softened
2/3 Cup Chocolate chips
2 Cups Confectioners sugar
1 ½ Cups Evaporated milk
1 Stick Butter
1 Teaspoon Vanilla
Spanish peanuts
Whipped cream
Mix together cookies and melted butter. Pat into 9x13 pan. In
saucepan, combine chocolate chips, sugar, evaporated milk and stick
of butter. Bring to boil for 8 min. Remove from heat and cool
completely. Add vanilla. Slice ice cream onto cookie crust. Sprinkle
with peanuts, pour chocolate mixture over ice cream and freeze.
Cherry Cheese Cake
Karen
1 9‛ graham cracker crust, baked
8 Ounces Cream cheese, softened
½ Cup Condensed sweetened milk
2 Tablespoons Lemon juice
1 Can Fruit pie filling
Beat together until smooth, the cream cheese, lemon juice and milk.
Pour into baked and cooled graham cracker crust. Top with 1 can
fruit filling. Chill thoroughly.
Dessert 234
Frosted Banana Bars
Chris
1 Cup Butter, softened, divided
2 Cups Sugar
3 Eggs
1 ½ Cups Mashed bananas (about 3)
3 Teaspoon Vanilla extract, divided
2 Cups All-purpose flour
1 Teaspoon Baking soda
1 Pinch Salt
8 Ounces Cream cheese, softened
4 Cups Confectioners’ sugar
Combine the flour, baking soda and salt, and then set aside. In a
mixing bowl, "cream" ½ cup butter and sugar. Beat in eggs, mashed
bananas and 1 teaspoon vanilla. Add the flour mixture to the
creamed mixture and mix well. Pour into a greased 15" x 10" x 1"
baking pan. Bake at 350 deg. For 25 minutes or until bars test done.
Cool.
Frosting: Cream ½ cup butter and cream cheese in a mixing bowl.
Gradually add confectioners’ sugar and 2 teaspoons vanilla. Beat
well. Spread over cooled bars.
Dessert 235
Brownie Pudding
Karen
1 Cup All-purpose flour
¾ Cup Granulated sugar
2 Tablespoons Cocoa
2 Teaspoons Baking powder
½ Teaspoon Salt
½ Cup Milk
2 Tablespoons Salad oil
1 Teaspoon Vanilla
¾ Cup Walnuts, chopped (optional)
¾ Cup Brown sugar
¼ Cup Cocoa
1 ¾ Cups Hot water
Sift together flour, white sugar, 2 tablespoons cocoa, baking powder
and salt. Add milk, oil, and vanilla; mix until smooth. Stir in nuts.
Pour into 8X8X2 greased baking pan. Combine remaining
ingredients. Pour over batter. Bake at 350 for about 45 minutes.
Dessert 236
4 Layer Dessert
Snezana
Attributed to Chris
1 Cup Flour
½ Cup Butter
½ Cup Chopped nuts, optional
8 Ounces Cream cheese
1 Cup Confectioners’ sugar
Large Cool whip
3 Cups Milk
2 Packages Instant pudding (vanilla, chocolate)
Mix first 3 ingredients and pat into 9x13 pan. Bake at 375 for 15
minutes. Beat with mixer the cream cheese and sugar. Add 1 cup
cool whip and beat well. Pour over layer 1. Beat milk with pudding.
Pour over #2. Spread remainder of cool whip on top. Chill 12 hours.
Dessert 237
Classic Brownies
Karen
2 Cups Granulated sugar
2/3 Cup Butter
½ Cup Cocoa
1 Egg
2 Teaspoons Vanilla
¾ Cup Evaporated milk
½ Teaspoon Baking powder
½ Teaspoon Baking soda
2 Cups Flour
¼ Teaspoon Salt
1 Cup Walnuts (optional)
Combine sugar, margarine and cocoa in a heavy sauce pan. Heat and
stir until margarine is melted. (Or melt in microwave) Let cool, add
egg and vanilla; stir until smooth. Stir in remaining ingredients.
Bake in greased 9 X 13 pan at 350 for 30 minutes.
Dessert 238
Creamy Baked Cheese Cake
Karen
1 ¼ Cup Graham cracker crumbs
¼ Cup Sugar
1/3 Cup Butter, melted
2 8 ounce Cream cheese, softened
14 Ounce can Sweetened condensed milk
3 Eggs
¼ Cup Lemon juice
1 Ounce Sour cream, at room temperature
1 Can Cherry pie filling
Preheat oven to 300. Combine crumbs, sugar and butter; press firmly
on bottom of 9‛ spring-form pan. In large bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk until smooth.
Add eggs and lemon juice; mix well. Pour into prepared pan. Bake
50 to 55 minutes or until center is set. Top with sour cream. Bake 5
minutes longer. Cool. Top with pie filling. Chill.
Dessert 239
Cheesecake
Karen
2 Cups Graham cracker crumbs (about 30), ground
½ Teaspoon Ground cinnamon
½ Cup Butter melted
2 8 ounce Cream cheese, softened
1 Cup Sugar
3 Eggs
1 Teaspoon Vanilla extract
Zest of 1 lemon finely grated
1 Pint Sour cream
Crust: In a mixing boil combine graham cracker crumbs, cinnamon
and butter with a fork until evenly moistened. Lightly coat the
bottom and sides of an 8 inch spring-form pan with nonstick cooking
spray. Firmly press the crumb mixture over the bottom and 1 inch
up the sides on the pan using your fingers or the smooth bottom of a
glass.
Filling: In a large bowl beat the cream cheese on low for 1 minute,
until smooth and lump free. Gradually add sugar and beat till
creamy, 1 to 2 minutes. Add the eggs one at a time beating slowly
until combined. Stir in the vanilla and lemon zest; then blend in the
sour cream. Do not overbeat. Pour into the crust. Preheat the oven to
325. Set the cheesecake pan on a large piece of aluminum foil and
fold up the sides around the pan. Carefully set in a larger roasting
pan. Pour boiling water into the roasting pan until the water is about
halfway up the sides of the cheesecake pans. Bake for 45 minutes.
The cheesecake should still jiggle; do not overcook. Let cool in pan
for 30 minutes. Chill in the refrigerator loosely covered for at least 4
hours.
Dessert 240
Toll House Mud Bars
Karen
1 Cup plus 2 tablespoons Flour
½ Teaspoon Baking soda
½ Teaspoon Salt
¾ Cup Brown sugar, packed
½ Cup Butter, softened
1 Teaspoon Vanilla extract
1 Egg
1 12 ounce package Chocolate chips
½ Cup Nuts chopped (optional)
Preheat oven to 375. In bowl combine flour baking soda and salt; set
aside. In bowl beat brown sugar, butter and vanilla until creamy.
Add egg beat well. Gradually add flour mixture. Stir in 1-1/3 cups
chocolate chips and nuts. Spread into foil lined (or greased) 9 inch
square baking pan. Bake 25 minutes. Immediately sprinkle 2/3 cup
chocolate chips over top. When chips are shiny, spread evenly. When
cool chill 5-10 minutes to set chocolate.
Cut into 2 X 1 ½ inch bars.
Dessert 241
French Apple Cobbler
Karen
5 Cups Granny Smith apples, peeled and thinly sliced
¾ Cup Sugar
2 Tablespoons All-purpose flour
½ Teaspoon Cinnamon
Pinch Salt
1 Teaspoon Vanilla extract
1 Tablespoon Butter, softened
1 Cup All-purpose flour
1 Cup Sugar
1 Teaspoon Baking powder
½ Teaspoon Salt
4 Tablespoons Butter, melted
1 Large Egg, slightly beaten
Preheat the oven to 350°F. To make the filling combine the sliced
apples, ¾ cup sugar, 2 tablespoons flour, cinnamon, pinch of salt and
vanilla in a large bowl and mix to combine. Pour the filling into an
ungreased 9x13-inch baking dish and dot with softened butter.
To make the topping whisk together 1 cup flour, 1 cup sugar baking
powder, and ½ teaspoon salt in a medium bowl. Stir in the melted
butter and egg until the batter is smooth and well combined. Drop
large spoonfuls of the batter randomly over the apples; the batter will
not completely cover the filling but will expand during baking.
Bake until bubbling and golden brown 35 to 40 minutes. Serve with
fresh whipped cream or vanilla ice cream.
Dessert 242
Peach Cobbler
Snezana
2 Large cans Light syrup sliced peaches
3 Eggs
½ Cup Sugar
1 ½ Teaspoon Cinnamon
1 ¼ Stick Butter, softened, divided
1 ½ to 2 Cups Flour
1 Tablespoon Sugar
Milk
Drain peaches and set aside. Beat eggs in a bowl. Add the sugar and
cinnamon. Add peaches and mix to coat peaches with egg mixture.
Pour into 9 X 11 cake pan. Dot with ½ stick butter.
Mix flour, sugar and ¾ stick butter to pie crust type mix with fork.
Add milk to moisten to be able to handle. Flour a board to press out
on. Press out with hands turning crust over several times until crust
is the size of the top of the pan Crust should be about ¼ inch thick.
Put crust on top of peach mixture. Dot with slices of ½ stick of
butter. Sprinkle top with cinnamon. Bake at 350 for about 35
minutes.
Dessert 243
Pineapple Cheesecake
Snezana
Attributed to Mom – serves 12 adults or 1 Tim
1 Small box Lemon Jello
1 Large can Crushed pineapple
1 Teaspoon Lemon juice
8 Ounces Cream cheese
½ Cup Sugar
1 Large can Milnot
½ Cup Butter, melted
2 Cups Graham cracker crumbs
Dissolve Jello in boiling pineapple juice from can of crushed
pineapple. Add lemon juice then set aside until partially congealed.
Mix melted butter and graham cracker crumbs. Line 9‛x13‛ pan with
the crumb mixture. Reserve ½ cup for topping. Mix cream cheese
and sugar then stir in well drained pineapple. Stir in Jello mixture.
Pour into crumb lined pan and sprinkle with reserved crumb
mixture. Refrigerate for several hours.
Dessert 244
Kugel
Snezana
8 Ounces Wide egg noodles (or lasagna)
3 Eggs, beaten
4 Ounces Cream cheese, softened
¾ Cup Sugar, divided
¾ Cup Butter, softened, divided
2 Teaspoons Vanilla extract, divided
1 Cup Crushed pineapple, drained
1 Cup Milk
1 ½ Cups Golden raisins (optional)
1 Teaspoon Ground cinnamon
¼ Cup Rum, optional
Preheat oven to 350. Lightly grease a 9x9‛ baking pan (or 2 qt
casserole). Boil ¾ cup water. Add raisins and ¼ cup rum if desired.
Remove from heat, cover and let stand 10 minutes. Bring a large
saucepan of lightly salted water to a boil. Stir in egg noodles, and
cook for 8 to 10 minutes or until al dente; drain. Put noodles in
baking dish. In a medium bowl, thoroughly mix eggs, ¼ cup butter,
cream cheese, ½ cup sugar, 1 teaspoon vanilla, pineapple and milk.
Mix in raisins. Pour over noodles – ensuring bottom layers get the
mixture. In a separate medium bowl, mix cornflake crumbs, 1/2 cup
butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over
the egg noodle mixture. Bake 45 minutes in the preheated oven, until
bubbly and lightly browned.
Dessert 245
Chocolate Mousse Pie
Karen
21 Chocolate Sandwich Cookies (like Oreos)
¼ Cup Unsalted butter, at room temperature cut into
pieces
12 Ounces Semi-sweet chocolate, finely chopped
1 Teaspoon Vanilla extract
Pinch Salt
3 ¾ Cups Chilled whipping cream
¼ Cup Sugar
Chocolate shavings (optional)
For Crust: Preheat oven to 350. Butter a 9 inch springform pan with
2-3/4 inch sides. Finely grind cookies in food processor. Add butter
and process until mixture is evenly moistened. Press crumb mixture
onto bottom and up sides of prepared pan to form thin crust. Bake
crust for 5 minutes. Transfer crust to rack and cool completely.
For Mousse: Combine chocolate, vanilla and salt in food processor.
Bring 1 cup of cream to boil in heavy small saucepan. With processor
running, gradually pour hot cream through feed tube and process
until chocolate is melted and smooth. Transfer mixture to large bowl.
Cool to room temperature, stirring occasionally. Beat 2 cups cream
and sugar in large bowl to stiff peaks. Fold into chocolate mixture.
Pour mousse into prepared crust. Chill until set, about 6 hours (can
be prepared 1 day ahead).
Beat remaining 3/4 cup cream in medium bowl to firm peaks.
Transfer to pastry bag fitted with medium star tip. Pipe rosettes of
cream around edge of cake. Garnish with chocolate shavings.
Dessert 246
White Chip Fruit Tart
Snezana
¾ Cup Butter, softened
½ Cup Confectioners’ sugar
1 ½ Cups Flour
1 2/3 Cups White chips
¼ Cup Whipping cream
8 Ounces Cream cheese, softened
¼ Cup Sugar
1 Tablespoon Cornstarch
½ Cup Pineapple juice
½ Teaspoon Lemon juice
Assorted fresh fruit, sliced
Heat oven to 300°F. Beat butter and confectioners’ sugar in small
bowl until smooth; blend in flour. Press mixture onto bottom and up
side of 12-inch round pizza pan. Flute edge, if necessary. Bake 20 to
25 minutes or until lightly browned; cool completely. Place White
Chips and whipping cream in medium microwave-safe bowl.
Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are
melted and mixture is smooth when stirred. Beat in 8 oz. softened
cream cheese; spread on cooled crust. Cover; refrigerate. Stir together
sugar and cornstarch in small saucepan; stir in juices. Cook over
medium heat, stirring constantly, until thickened; cool. Meanwhile,
arrange fruit on top of filling; carefully pour or brush juice mixture
over fruit. Cover; refrigerate assembled tart until just before serving.
Dessert 247
Layered Apricot Snacking Bars
Snezana
10 Ounce package White chips, divided
6 Ounce package Dried apricots, cut into ¼‛ pieces
1 Cup Boiling water
½ Cup Butter, softened
1/3 Cup Sugar
¼ Cup Light brown sugar, packed
1 Teaspoon Vanilla extract
1 Cup + 2 tablespoons All-purpose flour, divided
¼ Teaspoon Baking soda
¼ Teaspoon Salt
½ Cup Wheat germ
2 Tablespoons Honey
1 Egg white
½ Teaspoon Shortening
Heat oven to 350°F. Set aside 1/3 cup white chips for glaze. Stir
together apricots and water in small bowl; cover. Let stand 5 minutes;
drain. Meanwhile, in large bowl, beat butter, sugar, brown sugar and
vanilla until well blended. Stir together 1 cup flour, baking soda and
salt; gradually add to butter mixture, beating until well blended. Stir
in remaining 1-1/3 cups white chips; press mixture onto bottom of
ungreased 8-inch square baking pan. Spread softened apricots over
cookie base. Stir together wheat germ, remaining 2 tablespoons flour,
honey and egg white until blended; crumble over apricots. Bake 30
minutes or until wheat germ is lightly browned. Cool completely in
pan on wire rack. In small microwave-safe bowl, stir together
reserved 1/3 cup white chips and shortening. Microwave at HIGH
(100%) 30 seconds; stir. If necessary, microwave at HIGH an
additional 15 seconds or until chips are melted when stirred. Using
tines of fork, drizzle mixture over top; let stand until glaze is firm.
Cut into bars.
Dessert 248
Potica (Sweet Nut Bread)
Snezana
1 Package Active dry yeast
¼ Cup Warm water
1 Cup Butter
¾ Cup Milk, divided
1 Cup + 2 tablespoons Sugar, divided
1 Teaspoon Salt
3 Eggs, separated
2 ½ Cups All-purpose flour
1 Cup Walnuts, finely ground
1 Teaspoon Cinnamon
¼ Cup Milk
¼ Cup Honey
Dissolve yeast in water and set aside. Heat butter, 1/2 cup milk, 2
tablespoons sugar and salt until lukewarm and butter have melted.
In large bowl, combine yeast mixture, butter mixture and beaten egg
yolks. Add flour gradually, beating well. Divide into 2 equal
portions, wrap and refrigerate overnight. Next day, make the filling.
Combine walnuts, ¼ cup sugar, cinnamon, ¼ cup milk and honey in
a saucepan. Place over low heat, stirring constantly until hot. Remove
from heat and cool. Beat egg whites until frothy. Gradually add ¾
cup sugar, beating until stiff. Mix together with cooled walnut
mixture. Set aside. On floured surface, roll 1 portion of dough into a
24-inch square. Spread with ½ the filling and roll as for a jellyroll.
Coil in a well-greased, 10-inch tube pan. Repeat process with
remaining dough and place second roll on top of first. With sharp
knife, cut to bottom of pan in several places. Let rise until doubled.
Heat oven to 350 degrees. Bake 1 hour or until nicely browned. Cool
in pan 20 minutes and invert onto a wire rack.
Cakes and Frosting 249
Cakes and Frosting Aunt Mats Frosting .......................................................................................................... 250
Cream Cheese Frosting .................................................................................................... 250
Cream Cheese Frosting .................................................................................................... 251
Creamy Frosting ............................................................................................................... 251
Dump Cake ........................................................................................................................ 252
Pineapple Cake ................................................................................................................. 252
Graham Cracker Torte ..................................................................................................... 253
Carrot Cake ........................................................................................................................ 254
Chocolate Cupcakes ......................................................................................................... 255
Almost Better than Sex Cake ........................................................................................... 255
Triple Chocolate Torte ..................................................................................................... 256
Chocolate Cream Filling .................................................................................................. 257
Chocolate Glaze ................................................................................................................ 257
Texas Sheet Cake .............................................................................................................. 258
Bacardi Rum Cake ............................................................................................................ 259
Black Russian Cake........................................................................................................... 260
Killer Cupcakes ................................................................................................................. 261
Whipped Cream Cake ...................................................................................................... 262
Pumpkin Pie Cake ............................................................................................................ 263
Wowie Cake ...................................................................................................................... 264
Cocoa Dream Frosting ..................................................................................................... 264
Pistachio Inside Outside Cake ........................................................................................ 265
White Zin Bundt Cake ..................................................................................................... 265
Easy Apple Treat .............................................................................................................. 266
Cakes and Frosting 250
Aunt Mats Frosting
Mom
This frosting showed up on an angel food cake every birthday-with a splash of food
coloring for the appropriate season.
1 Cup Milk
5 Tablespoons Flour
¼ Teaspoon Salt
1 Cup Shortening
1 Cup Confectioners’ sugar
1 Teaspoon Vanilla
Shake milk and flour together in a jar. Add salt. Cook until it
becomes a smooth paste, stirring constantly. Cool completely,
occasionally beating like fudge. In mixer, cream shortening and
confectioners’ sugar. Add vanilla. Combine 2 mixtures.
Cream Cheese Frosting
Chris
Use for Graham Cracker Torte
½ Cup Butter
1 8 ounce Cream cheese, softened
1 Teaspoon Vanilla
1 Pound Confectioners’ sugar (about 3 ½ cups)
Combine butter, cream cheese and vanilla. Beat until well blended.
Add confectioners’ sugar gradually, beating vigorously using a
mixer.
Cakes and Frosting 251
Cream Cheese Frosting
Snezana
½ Cup Butter
1 8 ounce Cream cheese, softened
2 Teaspoon Vanilla
1 Pound Confectioners’ sugar (about 3 ½ cups)
Pinch Salt
Beat all ingredients until creamy. Spread on cake.
Creamy Frosting
Snezana
4 ½ Cups Confectioners’ sugar, sifted
½ Cup Butter, softened
¼ Cup Milk
1 Teaspoon Vanilla
Dash Salt
Beat all ingredients with electric mixer on low speed until well
blended and smooth.
Cakes and Frosting 252
Dump Cake
Snezana
Attributed to Chris
1 Box White cake mix
1 Medium Chopped pineapple (unsweetened)
1 Can Cherry pie filling
Chopped nuts
Butter
Lightly grease 9x13 cake pan. Dump in pineapple. Dump in cake
mix. Cover with layer of chopped nuts. Dot with butter pats. Bake
at 350 for 1 hour or until done. Serve with whipped cream.
Pineapple Cake
Mom
Snezana’s version suggested frosting with cream cheese frosting, if desired. It also
specifically called for 1 cup of brown sugar and 1 cup of nuts.
2 Eggs
1 1/2 Cups Sugar
1 Teaspoon Baking soda
½ Teaspoon Salt
2 Cup Flour
1 Teaspoon Vanilla
1 Can Crushed pineapple
Brown sugar
Nuts
Beat eggs. Mix in sugar, baking soda, salt, flour and vanilla. Add
whole can of pineapple (not drained). Pour into 9X13 pan. Cover
with brown sugar and nuts. Bake at 350 for 35 to 40 minutes.
Cakes and Frosting 253
Graham Cracker Torte
Chris
Grandma Wensits used to make this for Rick’s birthday. This is the recipe Chris uses.
¾ Cups Shortening
1 ¼ Cup Sugar
4 Eggs, separated
3 ½ Cups Graham cracker crumbs
¼ Cup Flour
1 ½ Cups Milk
½ Teaspoon Vanilla
½ Cup Walnuts, ground
¼ Teaspoon Salt
3 ½ Teaspoons Baking powder
Thoroughly cream shortening and sugar. Add egg yolks and vanilla.
Beat well. Add sifted dry ingredients, alternating with crumbs and
milk. Add ground walnuts. Fold in beaten egg whites. Bake in 2 8‛
lined pans at 350 for 25 minutes. Frost with Cream Cheese frosting.
Cakes and Frosting 254
Carrot Cake
Karen
My friend Cheryl and I took Mom’s pineapple cake recipe and modified it to be a carrot
cake – in search of a nonfat cake. The cream cheese frosting negates that!
2 Eggs
1 ¼ Cups Sugar
1 Teaspoon Baking soda
½ Teaspoon Salt
2 Cups Flour
1 Dash Vanilla powder (optional)
1 Can Crushed pineapple
1 ½ Teaspoons Cinnamon
2 Cups Carrots, grated
4 Ounces Cream cheese, softened
8 Ounces Confectioners’ sugar
½ Teaspoon Vanilla
Cake -- Beat the eggs in a large mixing bowl with a wire whisk. Add
the remaining ingredients and mix until moistened. Pour into an
ungreased glass 9x9-inch pan. Bake at 350 for 40 minutes or until
toothpick comes out clean.
Frosting -- Beat cream cheese in a medium bowl until creamy. Add
confectioners’ sugar and vanilla and beat until smooth. Spread on
cooled cake.
Cakes and Frosting 255
Chocolate Cupcakes
Chris
2 Cups Flour
1 Cup Sugar
4 Tablespoons Cocoa
2 Teaspoons Baking soda
½ Teaspoon Salt
1 Cup Miracle Whip
1 Cup Cold water
1 ½ Teaspoon Vanilla
Mix all ingredients in a bowl, using a mixer. Fill 16 muffin cups ½
full and bake at 350 for 25 to 30 minutes.
Almost Better than Sex Cake
Chris
1 Box German chocolate cake mix
14 Ounce can Sweetened condensed milk
12 Ounce bottle Butterscotch or caramel topping
2 Pint Nondairy whipped topping
3 Heath candy bars, crushed
Prepare cake mix and bake in 13x9‛ baking pan according to
package directions. When done, remove from oven and while still
hot, poke holes in cake with end of wooden spoon. Pour sweetened
condensed milk, then topping into holes. Make sure cake is cooled
down, and then spread entire cake with whipped topping. Sprinkle
crushed candy bars on top of cake. Refrigerate cake until serving
time.
Cakes and Frosting 256
Triple Chocolate Torte
Chris
2 Eggs, separated
1 ½ Cups Sugar, divided
1 ¼ Cups All-purpose flour
½ Cup Hershey’s Cocoa
¾ Teaspoon Baking soda
½ Teaspoon Salt
½ Cup Vegetable oil
1 Cup Buttermilk or sour milk (add 1 tablespoon of
white vinegar to milk to equal 1 cup)
Chocolate Cream Filling
Chocolate Glaze
Preheat oven to 350. Grease and flour two 9 inch round baking pans.
In small mixer bowl, beat egg whites until foamy; gradually beat in ½
cup sugar until stiff peaks form. In large mixer bowl, stir together
remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil,
buttermilk, and egg yolks; beat until smooth. Gently fold egg whites
into batter. Pour batter into prepared pans. Bake 25 to 30 minutes or
until cake springs back when touched lightly on center. Cool 5
minutes; remove from pans to wire racks. Cool completely. Split
layers in half horizontally. Spread cake layer with 1/3 of chocolate
cream filling; top with second cake layer. Repeat procedure ending
with plain layer on top. Glaze cake with chocolate glaze. Refrigerate
cake and store leftovers in refrigerator.
Cakes and Frosting 257
Chocolate Cream Filling
Chris
Use in Triple Chocolate Torte
2/3 Cup Sugar
1/3 Cup Hershey’s Cocoa
1 ½ Cups Cold whipping cream
1 ½ Teaspoons Vanilla extract
Combine sugar and cocoa. Add whipping cream and vanilla. Beat
on low speed of electric mixer to combine. Beat on medium speed
until stiff.
Chocolate Glaze Chris
Use in Triple Chocolate Torte
3 Tablespoons Butter
3 Tablespoons Light corn syrup
1 Tablespoon Water
1 Cup Semi-sweet chocolate chips
Prepare chocolate glaze by combining butter, corn syrup and water
in small saucepan. Bring to boil over medium heat, stirring
constantly. Remove from heat; stir in chocolate chips until melted.
Cool to room temperature.
Cakes and Frosting 258
Texas Sheet Cake
Chris
1 Cup Water
2 Sticks Butter
4 Tablespoons Cocoa
2 Cups Flour
2 Cups Sugar
2 Eggs
1 Teaspoon Baking soda
½ Cup Sour cream
1 Stick Butter
1 Teaspoon Vanilla
6 Tablespoons Milk
4 Tablespoons Cocoa
1 Cup Nuts
1 Pound Confectioners’ sugar
For cake: Bring water, 2 stick of butter and 4 tablespoons of cocoa to
boil. Mix with flour, sugar, eggs, baking soda and sour cream. Bake
at 350 for 20 minutes in a large greased cookie sheet (18X12X1).
For icing: Bring 1 stick of butter, vanilla, milk and 4 tablespoons of
cocoa to boil. Mix nuts and confectioners sugar into hot ingredients.
Ice cake while it is still warm.
Cakes and Frosting 259
Bacardi Rum Cake
Mary Beth
1 Cup Pecans or walnuts, chopped
1 Box Yellow cake mix
1 Package Instant vanilla pudding
4 Eggs
½ Cup Cold water
½ Cup Vegetable oil
1 Cup Dark rum (80 proof), divided
¼ Pound Butter
¼ Cup Water
1 Cup Granulated sugar
6 Tablespoons Milk
4 Tablespoons Cocoa
1 Cup Nuts
1 Pound Confectioners’ sugar
Preheat oven to 325. Grease and flour 10 inch tube pan. Sprinkle
nuts over bottom of pan.
Cake: Mix together the cake mix, pudding mix, eggs, water, oil and
½ cup of rum. Pour batter over nuts and bake for 1 hour.
Cool the cake. Invert on serving plate.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum. Prick
top of cake. Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used up.
Cakes and Frosting 260
Black Russian Cake
Mary Beth
1 Box Yellow cake mix
1 Package Instant chocolate pudding
4 Eggs
½ Cup Sugar
1 Cup Vegetable oil
¼ Cup Water
¼ Cup Vodka
¼ Cup Kahlua
2/3 Cup Confectioners’ sugar
1/3 Cup Kahlua
Grease and flour bundt pan. Preheat oven to 350.
Cake: Combine cake mix, pudding mix, sugar, oil, eggs, water, vodka
and 1/4 cup kahlua. Mix for 4 minutes. Pour into prepared pan.
Bake for 40 - 45 minutes. Cool for 10 minutes then turn out onto cake
plate.
Glaze: Combine powdered sugar with 1/3 cup of kahlua. Poke lots of
holes in cake with a fork. Then brush entire cake with glaze. When
completely cooled, cover cake with plastic wrap and refrigerate.
Cakes and Frosting 261
Killer Cupcakes
Karen
4 Ounces Semisweet chocolate
1 Teaspoon Vanilla
2 Sticks Butter
4 Eggs
1 ½ Cups Sugar
1 Cup Flour
8 Ounces Cream cheese, softened
¼ Cup Sugar
1 Egg, beaten
¾ Cup Semisweet chocolate chips
Dash Salt
To make cupcakes: Preheat the oven to 350. Fill 20 to 22 cupcake tins
with liners. Melt together the chocolate, vanilla, and butter. Beat the
eggs until thick and add the sugar. Beat in the flour. Fold in the
butter-chocolate mixture. Spoon into prepared tins, filling 2/3 full.
To make the filling: Mix cream cheese, sugar, egg and salt until just
blended. Stir in the chocolate chips. Drop a rounded teaspoon of
filling onto the top of each cupcake. Bake for 30 minutes.
Cakes and Frosting 262
Whipped Cream Cake
Karen
2 Cups Cake flour
2 ¼ Teaspoon Baking powder
1 ½ Cups Sugar
¾ Teaspoon Salt
2 ½ Cups Heavy cream, cold divided
½ Cup Water
1 ½ Teaspoon Vanilla or almond extract
3 Egg whites
3 Tablespoons Confectioners’ sugar
1 Teaspoon Vanilla extract
Preheat oven to 350. Butter and flour 2 (8 or 9 inch) cake pans. Have
all ingredients, except the cream at about 70 degrees. Sift flour before
measuring, and then sift twice with baking powder, sugar and salt.
In a chilled bowl, whip 1 cup cream until stiff. Gently, stir in water
and vanilla or almond extract. In another bowl, whip egg whites until
stiff but not dry. Combine cream and eggs. Gently fold sifted
ingredients into the cream mixture 1/3 at a time. Divide batter
between pans. Bake 25-30 minutes. Cool on rack.
In a chilled bowl, whip 1-1/2 cups cream until soft peaks form. Beat in
confectioners' sugar. Do not overbeat. Fold in vanilla. Use whipped
cream to frost between layers of cake, then the top and sides.
Cakes and Frosting 263
Pumpkin Pie Cake
Karen
Use the pumpkin pie spices listed on the back of the pumpkin can. (½ tsp. salt, 1 tsp.
cinnamon, ½ tsp. ginger, ¼ tsp. cloves)
15 Ounce can Solid pack pure pumpkin
3 Eggs, lightly beaten
¾ Cup Granulated sugar
¾ Cup Light brown sugar, packed
2 Teaspoons Pumpkin pie spice
12 Ounces Evaporated milk
1 Box Yellow cake mix
½ Cup Butter, melted
1 Cup Pecans, coarsely chopped (optional)
Preheat the oven to 350. In a large bowl, combine the pumpkin, eggs,
sugars, pumpkin pie spice and evaporated milk. Mix well. Pour into
an ungreased 9 X 13 baking pan. Sprinkle dry cake mix evenly over
the batter in the pan; drizzle melted butter evenly over the top then
sprinkle with pecans. Bake for about 45 minutes, until the top is set
and the bottom is the texture of pumpkin pie (it will appear slightly
loose). Cool completely before cutting into squares.
Cakes and Frosting 264
Wowie Cake
Karen
3 Cups Flour
1 Teaspoon Salt
2 Cups Sugar
½ Cup Cocoa
2 Teaspoons Baking soda
2 Tablespoons Vinegar
2/3 Cup Salad oil
2 Teaspoons Vanilla
2 Cups Cold water
Sift the sugar, flour, salt, cocoa and soda into a bowl. Add remaining
ingredients and mix until smooth. Bake 35 minutes at 350 in an
ungreased 9X13‛ pan. Frost with Cocoa Dream Frosting.
Cocoa Dream Frosting
Karen
1 Envelope Dream whip
Milk, according to package directions
Vanilla, according to package directions
1 Cup Confectioners’ sugar
½ Cup Cocoa
Prepare Dream Whip according to package directions. Gradually
blend in confectioners’ sugar and cocoa. Blend well. Chill after
frosting cake.
Cakes and Frosting 265
Pistachio Inside Outside Cake
Karen
1 Box White or yellow cake mix
2 Package Pistachio instant pudding
3 Eggs
1 Cup Club soda
1 Cup Oil
½ Cup Chopped nuts
1 ½ Cups Cold milk
1 Envelope Dream whip
Blend cake mix, 1 package of instant pudding, eggs, club soda, oil
and nuts. Beat for 2 minutes at medium speed. Bake in a greased,
floured bundt pan at 350 for 50 minutes. Cool for 15 minutes.
Remove from pan and cool on rack. Split cake into 3 layers. Spread
frosting between layers. Spoon remaining frosting over top and into
center. Garnish with nuts. Keep refrigerated.
Frosting: Whip milk, dream whip and 1 package instant pudding
until thickened, about 5 minutes.
White Zin Bundt Cake
Snezana
1 Box Yellow cake mix (without pudding)
¾ Cup Light wine
¾ Cup Oil
4 Eggs
1 Package Instant vanilla pudding
¼ Teaspoon Nutmeg
Mix all ingredients together (note: no water needed). Bake at 350 for
45-60 minutes. Let stand a few minutes then invert on plate and
sprinkle with powdered sugar.
Cakes and Frosting 266
Easy Apple Treat
Snezana
4 Eggs
1 Cup Sour cream
½ Cup Oil
1 Bundt yellow cake mix
2 Apples
½ Cup Walnuts
½ Cup Sugar
2 Teaspoon Cinnamon
Mix first 4 ingredients together for 5 minutes. Mix other ingredients
together in separate bowl. Layer mix, apples, mix, apples and mix.
Bake at 350 for 1 hour.
Pies 267
Pies Azar Strawberry Pie ......................................................................................................... 268
Butterscotch Pie................................................................................................................. 269
Pecan Pie ............................................................................................................................ 269
Mud Pie .............................................................................................................................. 270
Custard Pie ........................................................................................................................ 271
Banana Cream Pie ............................................................................................................. 272
Mom’s Pie Crust ............................................................................................................... 273
Peaches n’Cream Pie ........................................................................................................ 274
Pumpkin Pie ...................................................................................................................... 275
Pies 268
Azar Strawberry Pie
Mom
Substitute 3 ½ pounds of peaches and peach Jello for a good variation
1 Cup Bisquick
½ Stick Butter
3 Tablespoons Boiling water
1 Cup Sugar
1 Cup Water
2 Tablespoons Karo light syrup
1/3 Cup Strawberry Jello
3 Tablespoons Cornstarch
1 Quart Fresh strawberries
In pan, mix together 1 cup sugar, 1 cup water, cornstarch and Karo
syrup. Bring to boil, or cook until thick. Add Jello, stir and let cool.
Alternatively, combine ingredients (except Jello) and microwave on
high for 3-4 minutes until thick; then add Jello.
For crust, work butter into Bisquick in a 9 inch pie pan. Add hot
water and pat into shape. Bake at 450 for 8-10 minutes. Let cool.
Combine strawberries with filling. Pour into pie crust and chill
overnight. Serve with whipped cream.
Pies 269
Butterscotch Pie
Mary Beth
1 Quart Half and half
½ Cup Sugar
½ Cup Cornstarch
½ Bag Good butterscotch chips
5 Egg yolks
1 Teaspoon Vanilla
1 Pie crust, prebaked
Whipped cream
Combine half and half, sugar and cornstarch. Cook until hot, stirring
constantly. Add 1/2 bag butterscotch chips to pan and mix until
melted. Mix 1/2 cup of the hot mixture into 5 egg yolks, stirring well
to temper the eggs. Combine the egg mixture with the remaining
butterscotch mixture. Stir constantly until thickened. Add vanilla.
Mix will mound slightly when done. Cool pan over ice with plastic
wrap on top of pudding for 1 hr. Pour into cooled pie crust. Chill.
Decorate with whipped cream.
Pecan Pie
Karen
Attributed to Mom
1 Cup Pecans
1 Cup Light Karo syrup
½ Cup Sugar
1 Teaspoon Vanilla
3 Eggs
1 9‛ single crust pie pastry
Beat eggs and sugar. Add syrup and nuts. Stir well. Place in
unbaked pie crust at 450 for 10 minutes. Lower temperature to 325
for an additional 40-45 minutes.
Pies 270
Mud Pie
Snezana
½ Stick Butter
8 Ounces Cream cheese
1 Cup Confectioners’ sugar
1 Large box Instant chocolate pudding
3 Cups Milk
1 Package Oreo cookies, crushed smooth
12 Ounces Whipping cream
Cream butter, cream cheese and powdered sugar. Whip chocolate
pudding with milk until very thick. Whip the whipping cream; mix
with the cream mixture, then mix with chocolate pudding mixture.
Layer in container with crushed cookies, ending with cookie crumbs
on top. To make a really fun ending to your informal pool party,
serve in a "pail" and use a small "shovel" to serve.
Pies 271
Custard Pie
Karen
One of Mom’s favorite pies
2 ½ Cups Milk
4 Eggs
¼ Teaspoon Salt
½ Cup Sugar
½ Teaspoon Vanilla
4 ½ Tablespoons Butter
1 9‛ single crust pie pastry
Ground nutmeg
Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch
beyond edge. Flute edge high; do not prick. Bake in 450 oven for 5
minutes. Cool on rack.
For filling: In mixing bowl, beat eggs slightly with rotary beater or
fork. Stir in the sugar, vanilla and salt. Gradually stir in milk; mix
well. Place pie shell on oven rack; pour filling into partially baked
pastry shell. Sprinkle with a little nutmeg. To prevent over
browning, cover edge of pie with foil. Bake in 350 oven for 30
minutes. Remove foil; bake for 30 to 35 minutes more or till knife
inserted off center comes out clean. Cool pie on rack before serving.
Cover; chill to store.
Pies 272
Banana Cream Pie
Karen
2 ¼ Cups Milk
1 Egg
3 Tablespoons Cornstarch
3/8 Teaspoon Salt
1 1/8 Cups Sugar
½ Teaspoon Banana extract
1 Teaspoon Vanilla
4 ½ Tablespoons Butter
1 9‛ pre-baked pie crust, cooled
3 Bananas
Microwave milk on HIGH for 3-5 minutes or to boiling. Mix sugar,
cornstarch and egg together. Add about 1/2 cup of hot milk, stirring
to blend. Add to remaining milk and cook for 4-5 minutes on 70%
power or until thickened. Add butter, vanilla and salt. Cool. Slice
bananas into baked pie crust. Pour filling over bananas. Chill 6 to 8
hours. Serve with whipped cream.
Pies 273
Mom’s Pie Crust
Chris
Attributed to Chris’s Mom, Cecelia Mayes
2 Cups Flour, sifted
1 ½ Teaspoon Salt
½ Cup Vegetable oil (just over the measuring line)
¼ Cup Milk (just over the measuring line)
Mix milk with oil REAL GOOD til it turns white and thick. Pour into
flour and stir with fork. Then you can work it all in by tossing in
hands. Split in half and roll between wax paper. Carefully place in
pie dish. Don’t forget to prick the crust with a fork if you are baking
it to fill as a cream pie.
For Cream Pies: Bake crust at 425 for 8-10 minutes
For Fruit pies: Bake 425 for 15 minutes, then 350 for 40 minutes.
MAKES 1 fruit pie (top and bottom) OR 2 cream pies.
Pies 274
Peaches n’Cream Pie
Karen
Substituting berries for the peaches makes a fabulous pie (blackberries, raspberries,
blueberries) combined or separate.
¾ Cup Sugar
¼ Cup Flour
1 Cup Heavy cream
¼ Teaspoon Salt
8 Peaches, peeled and sliced
Dash Salt to taste
Lemon juice to taste
2 Tablespoons Butter
1 9 inch Unbaked pie crust
2 Teaspoons Cinnamon
Mix together sugar, flour, cream and salt. Slice the peaches. Sprinkle
with a dash of salt and a little lemon juice and place in unbaked pie
shell. Pour other ingredients over peaches, dot with butter and
sprinkle with cinnamon. Bake at 425 degrees for 15 minutes, then
lower oven to 300 degrees and bake 40 to 45 minutes longer.
Pies 275
Pumpkin Pie
Snezana
2 Large Eggs
½ Cup Sugar
½ Teaspoon Salt
1 Teaspoon Ground cinnamon
½ Teaspoon Ground ginger
1/8 Teaspoon Ground cloves
1 16 ounce can Pumpkin (not pumpkin pie mix)
1 12 ounce can Evaporated milk
1 9 inch Pie shell
Beat eggs slightly; beat in remaining ingredients. Pour into an
unbaked, 9 inch pie shell. Bake in preheated oven at 425 degrees for
15 minutes. Reduce heat to 350 degrees and bake for about 45
minutes more or until knife inserted in the middle comes out clean.
(If the crust starts turning too dark, cover the edge of the pie with foil
strips.)
Candy 276
Candy Chocolate Fudge ............................................................................................................... 277
5 Minute Fudge ................................................................................................................. 277
Peanut Brittle ..................................................................................................................... 278
Peanut Butter Balls dipped in chocolate ....................................................................... 279
Candy 277
Chocolate Fudge
Chris
8 Ounce jar Marshmallow cream
12 Ounce bag Semi-sweet chocolate chips
1 Pound Candy kisses, unwrapped
4 ½ Cups Sugar
¼ Cup Butter
1 Large Can evaporated milk
Nuts (optional)
Line 9X13‛ dish with aluminum foil and lightly grease the foil.
Place the marshmallow cream, chocolate chips and kisses in a large
mixing bowl. Boil the sugar, butter and evaporated milk for 8
minutes. Pour the boiled mixture into the bowl and mix well. Add
chopped nuts, if desired. Pour into prepared pan. Chill. Invert pan
to take out and cut into serving pieces.
5 Minute Fudge
Mom
2/3 Cup Evaporated milk
1 2/3 Cup Sugar
½ Teaspoon Salt
1 ½ Cup Marshmallows, diced
½ Cup Nuts, chopped
1 ½ Cups Chocolate chips
1 Teaspoon Vanilla
Mix evaporated milk with sugar and salt in saucepan. Cook and stir
over medium heat until boiling. Boil for 5 minutes, stirring
constantly. Remove from heat. Add remaining ingredients. Stir
until melted. Pour into 8 inch buttered pan.
Candy 278
Peanut Brittle
Karen
1 Cup Sugar
½ Cup White corn syrup
1 Cup Roasted, salted peanuts
1 Teaspoon Butter
1 Teaspoon Vanilla
1 Teaspoon Baking soda
In 1 ½ quart casserole, stir together sugar and syrup. Microwave on
high for 4 minutes. Stir in peanuts. Microwave on high 3 – 5
minutes, until light brown. Add butter and vanilla, blending well.
Microwave on high 2 more minutes. Peanuts will be lightly browned
and syrup very hot. Add baking soda and gently stir until light and
foamy. Quickly pour mixture onto lightly greased cookie sheet. Let
cool 1 hour. When cool, break into small pieces and store in an air
tight container.
Candy 279
Peanut Butter Balls dipped in chocolate
Chris
12 Ounce bag Semi-sweet chocolate chips
½ Pound Butter, softened
1 Cup Peanut butter
1 Cup Crushed vanilla wafers
1 Pound Confectioners’ sugar
2 Cups Ground walnuts
½ Block Paraffin wax
Blend butter and peanut butter. Add vanilla wafers, confectionary
sugar and walnuts. Knead with hands. Form balls (bite size you get
about 150 balls; medium size about 88 balls). Chill balls on wax
paper lined cookie sheet. Melt chocolate and paraffin together in
double boiler. Dip balls with 2 prong fork in chocolate. Place on
cookie sheet with wax paper on it. Chill.
Cookies 280
Cookies Mary Beth’s Cookies ........................................................................................................ 281
Marshmallow Treats ........................................................................................................ 281
Mary Beth’s Cookies ........................................................................................................ 282
Round Christmas Cookies ............................................................................................... 282
Easy Peanut Butter Candy Kiss Blossom Cookies ....................................................... 283
Chocolate Haystacks ........................................................................................................ 283
The Sugar Cookie .............................................................................................................. 284
Jelly Bean Nests ................................................................................................................. 284
Keeflies ............................................................................................................................... 285
Snickerdoodles .................................................................................................................. 286
Snickerdoodles .................................................................................................................. 287
Holiday Snickerdoodles .................................................................................................. 288
Peanut Blossoms ............................................................................................................... 289
Peanut Butter Cookies ...................................................................................................... 289
Peanut Butter Blossoms ................................................................................................... 290
Hipper Chippers Chocolate Chip Cookies ................................................................... 291
Classic Sugar Cookies ...................................................................................................... 292
Chocolate Chip Cookies .................................................................................................. 293
Neiman-Marcus Chocolate Chip Cookies ..................................................................... 294
Mexican Wedding Cakes ................................................................................................. 295
Bon Bon Cookies ............................................................................................................... 296
Whoopee Pie ...................................................................................................................... 297
Oatmeal Raisin Cookies ................................................................................................... 298
Buckeyes ............................................................................................................................ 299
Giant Chocolate Chip Cookie ......................................................................................... 300
Monster Cookies ............................................................................................................... 301
Cookies 281
Mary Beth’s Cookies
Mary Beth
½ Pound Butter
1 Teaspoon Vanilla (more for frosting)
2/3 Cup Sugar
2 Egg yolks
2 ¼ Cups Flour
4 Ounces Cream cheese
1 Bag Confectioners’ sugar
Blend butter egg yolks and 1 teaspoon vanilla with sugar, slowly add
flour, roll out on floured surface, and cut into your favorite shape.
Bake at 350 for roughly 15 min, until slightly golden.
For frosting: Start with half a bag of the confectioners’ sugar, add the
cream cheese and vanilla and blend until you have the taste that you
want. I normally will go a bit heavy on the cream cheese. If the
frosting doesn't harden on the cookies, I put in the refrigerator.
Marshmallow Treats
Snezana
1 Pound Caramels
1 Stick Butter
1 Can Sweet condensed low fat milk
Large Marshmallows
Rice Krispies
Melt first 3 ingredients in double boiler. Poke large marshmallow
with fork and roll in hot mixture then roll in bowl of rice krispies.
Place on wax paper to set. Separate layers with wax paper to store.
Cookies 282
Mary Beth’s Cookies
Snezana
Attributed to Mary Beth
½ Pound Butter
1 ½ Teaspoon Vanilla (divided)
2/3 Cup Sugar
2 Egg yolks
2 ¼ Cups Flour
1 - 2 tablespoons Milk
1 cup Confectioners’ sugar
¼ Teaspoon Salt
Mix and knead together butter, 1 teaspoon vanilla, sugar, egg yolks
and flour. Roll out to ¼‛. Cut into shapes. Bake at 350 for 10 -15
minutes. For frosting, combine confectioners’ sugar, ½ teaspoon
vanilla and salt; add milk till spreadable. Add food coloring.
Round Christmas Cookies
Karen
½ Cup Powdered sugar
1 Cup Butter, softened
2 Teaspoons Vanilla
2 Cups Flour
1 Cups Chopped pecans
¼ Teaspoon Salt
Confectioners’ sugar (for dusting)
Combine powdered sugar, butter and vanilla. Blend well.
Stir in flour, nuts and salt until dough holds together. Shape
into 1 inch balls. Place an inch apart on ungreased cookie
sheets. Bake at 325 for 15 to 20 minutes until set but not
brown. Immediately remove from cookie sheets. Cool
slightly and roll in powdered sugar. Cool completely and
reroll in powdered sugar.
Cookies 283
Easy Peanut Butter Candy Kiss Blossom
Cookies
Chris
14 Ounce can Sweetened condensed milk
¾ Cup Peanut butter
2 Cups Bisquick
1 Teaspoon Vanilla
Milk Chocolate candy kisses
Granulated sugar
Preheat oven to 375. In large mixer bowl, beat condensed
milk and peanut butter until smooth. Add bisquick and
vanilla; mix well. (Will be hard to stir!). Shape into 1-inch
balls. Roll in sugar. Place 2 inches apart on ungreased baking
sheets. Bake 6 to 8 minutes or until lightly browned. (Don’t
overbake<when checking for doneness, I tip over the ball and
peek at the bottom of the cookie because it BROWNS fast!).
As soon as they come out of the oven, place a milk chocolate
candy kiss in center of each ball.
Chocolate Haystacks
Snezana
1 Cup Semi-sweet chocolate chunks
1 Cup Butterscotch chips
2 Cups Chow mein noodles
2 Cups Miniature marshmallows
½ Cup Salted peanuts
Microwave chocolate chunks and butterscotch chips in medium
microwavable bowl on HIGH 2 to 3 minutes or until almost melted,
stirring after 1-1/2 minutes. Stir until completely melted. Add
remaining ingredients; stir until evenly coated. Drop teaspoonfuls of
the chocolate mixture onto large sheet of wax paper. Refrigerate at
least 1 hour or until firm.
Cookies 284
The Sugar Cookie
Karen
½ Cup Butter
½ Cup Vegetable oil
½ Cup Sugar
½ Cup Confectioners' sugar
1 Egg
¾ Teaspoon Vanilla
2 Cups Flour
½ Teaspoon Salt
½ Teaspoon Cream of tartar
½ Teaspoon Baking powder
Granulated sugar for sprinkling
In a large mixing bowl, cream margarine, oil, and sugars. Blend in
egg and vanilla. Sift together dry ingredients; blend into creamed
mixture. Drop by heaping teaspoonfuls onto ungreased cookie sheet.
Press down with a spiral shaped whisk. Bake at 350 for 12 to 15
minutes or until cookies begin to brown lightly.
Jelly Bean Nests
Snezana
2 Cups Miniature marshmallows
¼ Cup Butter
6 Ounce package Chow mein noodles (4 cups)
Jelly beans
In 2-quart saucepan combine butter and marshmallows; cook over
low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in
noodles until very well coated. With buttered fingers, press mixture
on bottom and up sides of each cup of buttered 12-cup muffin pan.
Refrigerate at least 2 hours or until firm. Remove from cups; fill with
jelly beans.
Cookies 285
Keeflies
Grandma Wensits
as given to Mary Beth
½ Pound Butter
3 Cups Flour
1 Pinch Salt
6 Eggs, separated
½ Cup Sour cream
1 Pound Confectioners sugar
1 Pound Walnuts, crumbled
1 Teaspoon Vanilla
1 Lemon
1 Shot Whiskey
Blend flour and butter until crumbly, then mix egg yolks and sour
cream. Make a dough out of it and knead for 5 min. Roll into small
balls and refrigerate (usually overnight) a minimum of 2 hours. Beat
egg whites, until stiff. Add 1/2 package confectioners’ sugar,
walnuts, vanilla, lemon juice AND GRANDMA'S SECRET ~~~ shot of
whiskey. Roll out dough on floured surface until thin (about 8 at a
time). Pinch the ends of the crescents to seal the filling inside. Place
~1 tablespoon filling onto dough. Roll from end to end, making a
crescent shape. Bake at 350 for 12-15 min until a nice brown color.
When cool cover with confectioner’s sugar.
Cookies 286
Snickerdoodles
Chris
1 Cup Shortening
1 ½ Cups Sugar
2 Eggs
2 ¾ Cups Flour
2 Teaspoons Cream of tartar
1 Teaspoon Baking soda
½ Teaspoon Salt
2 Tablespoons Sugar
2 Teaspoon Cinnamon
Mix shortening, sugar and eggs together thoroughly. Combine flour,
cream of tartar, soda and salt and stir into sugar mixture. Chill
dough. Roll into balls the size of walnuts and roll the balls into a
mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place
about 2 inches apart on ungreased cookie sheet and bake until lightly
browned but still soft. The cookies puff up at first, and then flatten
out with crinkled tops. Bake at 400 for 8 to 10 minutes.
Cookies 287
Snickerdoodles
Karen
½ Cup Softened butter
½ Cup Shortening
1 ½ Cups Sugar
2 Eggs
2 ¾ Cups All-purpose flour
2 Teaspoon Cream of tartar
1 Teaspoon Soda
¼ Teaspoon Salt
2 Tablespoon Sugar
2 Teaspoon Cinnamon
Preheat oven to 400. Mix thoroughly butter, shortening, 1-1/2 cups
sugar, and the eggs. Blend in flour, cream of tartar, soda, and salt.
Shape dough by rounded teaspoonfuls into balls. Mix 1 tablespoons
sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on
ungreased baking sheet. Bake 8 to 10 minutes or until set.
Immediately remove from baking sheet.
Cookies 288
Holiday Snickerdoodles
Snezana
½ Cup Softened butter
½ Cup Shortening
1 ½ Cups Sugar
2 Eggs
2 ¾ Cups All-purpose flour
2 Teaspoon Cream of tartar
1 Teaspoon Soda
¼ Teaspoon Salt
2 Tablespoon Red Sugar
1 Tablespoon Cinnamon
2 Tablespoons Green sugar
Preheat oven to 400. In a small bowl, mix red sugar and 1 ½
teaspoons of the cinnamon; set aside. In another bowl, mix green
sugar and remaining 1 ½ teaspoons cinnamon; set aside. In a large
bowl, beat butter, shortening, 1 ½ cups sugar, and the eggs. Blend in
flour, cream of tartar, soda, and salt. Shape dough by rounded
teaspoonfuls into balls. Roll in sugar-cinnamon mixtures. Place 2
inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool
completely, about 30 minutes.
Cookies 289
Peanut Blossoms
Karen
1 ¾ Cup Flour
½ Cup Shortening
1 Teaspoon Soda
½ Cup Peanut butter
½ Teaspoon Salt
1 Egg
½ Cup Sugar
2 Tablespoon Milk
½ Cup Brown sugar
1 Teaspoon Vanilla
48 Hershey Candy Kisses
Combine all ingredients except kisses. Mix at lowest speed until
dough forms. Shape into balls. Roll in sugar and place on ungreased
cookie sheet. Bake at 375 for 10-12 minutes. Immediately top with a
candy kiss.
Peanut Butter Cookies
Snezana
1 Cup Butter
1 Cup Sugar
1 Cup Brown sugar
1 Cup Peanut butter
2 Eggs
1 ½ Cups Flour
2 Teaspoons Baking soda
½ Teaspoon Salt
Mix everything together; form cookies and bake at 350 for 15 minutes.
Cookies 290
Peanut Butter Blossoms
Snezana
½ Cup
+ 2 tablespoons Sugar, divided
1 Cup Brown sugar
1 Cup Creamy peanut butter
1 Cup Butter, softened
2 Eggs
3 Cups Flour
1 ½ Teaspoons Baking soda
1 Teaspoon Baking powder
2 Cup Brown sugar
1 Teaspoon Vanilla
7 Dozen Hershey Candy Kisses
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the
brown sugar, peanut butter, butter and eggs with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking soda and
baking powder. Shape dough into 1-inch balls; roll in additional
granulated sugar. Place about 2 inches apart on ungreased cookie
sheet. Bake 8 to 10 minutes or until edges are light brown.
Immediately press 1 chocolate candy in center of each cookie. Remove
from cookie sheet to wire rack.
Cookies 291
Hipper Chippers Chocolate Chip Cookies
Andrea
1 Cup Butter, softened
1 Cup Brown sugar, packed
½ Cup Sugar
½ Teaspoon Baking soda
2 Large Eggs
2 Teaspoon Vanilla
2 ½ Cups Flour
2 Cups Semi-sweet chocolate chips
Turn oven on to 375. Cut up butter into mixing bowl. Beat with
electric mixer on medium for 30 seconds or until butter is softened.
Add both sugars and baking soda and beat until combined. Stop
occasionally to scrape the bowl. Add eggs and vanilla and beat on
medium until well combined. Add ½ of the flour and beat on
medium until well combined. Stir in remaining flour and chips with
a wooden spoon. Scoop rounded spoonfuls of dough and place on
ungreased cookie sheet. Space 2‛ apart. Bake at 375 for 8-10
minutes or until edges start to turn golden brown. Let cookie stay on
cookie sheet one minute then using a spatula transfer to a cooling
rack.
Variations:
Triple chippers: use 1 cup chocolate chips, ½ cup peanut butter chips
and ½ cup butterscotch pieces.
Can also use M&Ms.
Cookies 292
Classic Sugar Cookies
Snezana
7 Cups Confectioners’ sugar, divided
2 Cups Butter, softened
2 Teaspoons Vanilla
2 Teaspoons Almond extract, divided
2 Eggs
5 Cups Flour
2 Teaspoons Baking soda
2 Teaspoons Cream of tartar
¼ Cup Water
¼ Cup Light corn syrup
Food coloring & toppings
In a large bowl, beat butter, 3 cups powdered sugar, vanilla, 1
teaspoon almond extract and eggs with electric mixer on medium
speed. Stir in flour, baking soda and cream of tartar. Cover and
refrigerate at least 2 hours. Heat oven to 375°. Lightly grease cookie
sheet. Divide dough in half. On lightly floured surface, roll each half
1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters.
Place 2‛ apart on cookie sheet. Bake 5 to 7 minutes or until edges are
light brown. Remove from cookie sheet to wire rack. Cool completely,
about 30 minutes. In small bowl, beat 3 cups confectioners’ sugar,
water, light corn syrup and 1 teaspoon almond extract on low speed
until smooth. Divide among several small bowls. Stir desired food
color, one drop at a time, into each until desired color. Decorate
cookies with glaze and other decorations as desired.
Variations:
Bake as balls, and then dip in melted chocolate and sprinkles or
colored sugar.
Chocolate snowballs: additional ingredients ¼ cup unsweetened
baking cocoa, 60 Hershey’s Kisses, unwrapped. Add cocoa to dough
mixture. Shape into 60 ¾ inch balls; wrap each around 1 chocolate.
Place 2: apart on ungreased cookie sheet. Cool slightly (5 minutes).
Cookies 293
Roll cookies in powdered sugar. Cool completely (15 minutes). Re-roll
in powdered sugar.
Chocolate Chip Cookies
Karen
1 Cup Butter, softened
½ Cup Granulated sugar
1 ½ Cups Brown sugar, packed
2 Eggs
2 ½ Teaspoon Vanilla
2 ½ Cups Flour
¾ Teaspoon Salt
1 Teaspoon Baking powder
1 Teaspoon Baking soda
18 Ounces Chocolate chips
Cream together butter, sugars, eggs and vanilla in a large mixing
bowl until well blended. Sift together flour, salt, baking powder and
baking soda into a separate bowl. Add dry ingredients to butter
mixture, mixing well. Stir in chocolate chips. With fingers, form
dough into golf ball sized portions and arrange 2 inches apart on
ungreased cookie sheets. Bake at 350 until edges of cookies are light
brown (about 9 minutes). Note: It's very important that you not
exceed 9 minutes, even if the cookies appear to be underbaked.
When cookies are removed from the oven, the sugar in them will stay
hot and continue the cooking process. The finished product should
be soft in the middle and crunchy around the edges.
Cookies 294
Neiman-Marcus Chocolate Chip Cookies
Karen
1 Cup Butter
12 Ounces Chocolate chips
2 Cups Flour
1 Cup Brown sugar
½ Teaspoon Soda
½ Teaspoon Salt
1 Cup Sugar
4 Ounces Hershey bar (grated)
2 ½ Cups Blended oatmeal
2 Eggs
1 Teaspoon Baking powder
1 Teaspoon Vanilla
Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder and soda. Add chocolate chips,
Hershey bar and nuts. Roll into balls and place two inches apart on
cookie sheet. Bake for 10 minutes at 375 degrees.
Cookies 295
Mexican Wedding Cakes
Snezana
1 Cup + more for rolling Confectioners’ sugar
2 Cups Butter, softened
2 Teaspoons Vanilla
4 ½ Cups Flour
1 Cup Nuts, finely chopped
½ Teaspoon Salt
Heat oven to 400°. In large bowl, mix 1 cup powdered sugar, the
butter and vanilla. Stir in flour, nuts and salt until dough holds
together. Shape dough into 1-inch balls. Place about 1 inch apart on
ungreased cookie sheet. Bake 10 to 12 minutes or until set but not
brown. Roll in additional powdered sugar while warm. Cool
completely on wire rack, about 30 minutes. Roll in powdered sugar
again.
Cookies 296
Bon Bon Cookies
Karen
½ Cup Butter, room temperature
1 ¾ Cup Confectioners’ sugar, sifted, divided
2 Teaspoon Vanilla extract, divided
1 ½ Cups All-purpose flour
1/8 Teaspoon Salt
3 ½ to 4 Tablespoons Cream, divided
Fillings (maraschino cherries, nuts, dates,
chocolate pieces)
Toppings (chopped nuts, coconut, colored
sugar)
Food coloring, optional
In a large bowl, mix thoroughly butter, ¾ cup confectioners’ sugar, 1
teaspoon vanilla and food coloring. Blend in flour and salt. If dough
is too dry, add 1 to 2 tablespoons cream. For each cookie, wrap 1 level
tablespoonful of dough around a filling. Bake 1 inch apart on
ungreased baking sheet at 350 for 12 to 15 minutes or until set; but not
brown. Remove from oven and let cool. When cool, dip the tops of
cookies in icing and decorate with topping.
Icing: Mix 1 cup confectioners’ sugar, 2 ½ tablespoons cream, 1
teaspoon vanilla and food coloring.
Cookies 297
Whoopee Pie
Karen
2 Ounces Unsweetened chocolate, chopped
4 Ounces Semisweet chocolate, chopped
½ Cup Unsalted butter
1 Cup Sugar
3 Large Eggs
1 Teaspoon Vanilla extract
1 Cup All-purpose flour
¼ Cup Natural cocoa powder
½ Teaspoon Baking powder
¾ Teaspoon Salt
18 Large Marshmallows
Line a baking sheet with parchment paper or a silicon baking sheet.
Put the unsweetened and semisweet chocolates and butter in a
medium microwave safe bowl; heat at 75% power until softened,
about 2 minutes. Stir and continue to microwave until completely
melted, about 3 minutes. Whisk the sugar, eggs and vanilla into the
mixture until smooth. Sift flour, cocoa, baking powder and salt into
another bowl. Gradually whisk the dry ingredients into the wet
ingredients until moistened. Using a rubber spatula, finish folding
the batter together; do not over mix. Using a small cookie scoop or
spoon, drop a heaping tablespoon of batter onto the prepared pan.
Repeat to make 36 cookies, spacing them about 1‛ apart. Bake at 375
until the cookies spring back when lightly touched, about 6 minutes.
Cool the cookies slightly. Transfer half of the cookies to a rack. Turn
the remaining cookies over, flat side up. Place a marshmallow on top
of each cookie and return to oven. Bake until marshmallow begins to
soften and puff, about 3 minutes. Cool slightly, about 2 minutes. Top
with remaining cookies, pressing lightly to make sandwiches. Cool
on a wire rack.
Cookies 298
Oatmeal Raisin Cookies
Snezana
1 ¼ Cups Butter
1 Cup Brown sugar
1 Egg
1 Teaspoon Vanilla
1 ½ Cups Unbleached flour
1 Teaspoon Baking soda
1 Teaspoon Cinnamon
½ Teaspoon Salt
3 Cups Quick cooking oats
1 Cup Raisins, chopped
Preheat oven to 375. In a mixing bowl, cream margarine and sugar
until smooth then beat in egg and vanilla. Separately in a larger bowl,
mix together flour, baking soda, cinnamon, and salt, then stir in oats
and raisins. Add butter-sugar mixture and stir to make a sticky
dough. Drop by the rounded tablespoon on an ungreased cookie
sheet and bake 8-10 minutes. Cool slightly before trying to remove
cookies from baking sheet.
Cookies 299
Buckeyes
Snezana
1 Cup Creamy peanut butter
4 Ounces + 3 tablespoons Softened butter, divided
1 Teaspoon Vanilla extract
1 Pound Confectioners’ sugar
½ Cup Very fine graham cracker crumbs
3 Cups Semi-sweet chocolate chips
With a wooden spoon or large mixer with paddle attachment, beat
peanut butter, butter and vanilla until smooth. Slowly stir or beat in
confectioners' sugar and graham cracker crumbs. Mixture will be dry,
but will hold together when shaped into balls. Shape mixture into 1-
inch balls; place on wax paper lined cookie sheet and chill in freezer
until firm. Melt chocolate chips over hot water. Spear a peanut butter
ball with toothpick or dipping fork and dip ball into the chocolate to
cover most of it. Place chocolate side down on cookie sheet. If desired,
leave the top uncovered to resemble the Ohio buckeye nuts. If
desired, drizzle more butter over the balls to fill in gaps made by
toothpick or dipping fork. Refrigerate buckeyes until chocolate is set -
about 2 hours. Store tightly covered in refrigerator or freezer.
Cookies 300
Giant Chocolate Chip Cookie
Snezana
6 Tablespoons Butter, softened
½ Cup Sugar
¼ Cup Light brown sugar, packed
½ Teaspoon Vanilla extract
1 Egg
1 Cup Flour
½ Teaspoon Baking soda
2 Cups Chocolate chips (11 ½ ounces)
Ice cream (optional)
Heat oven to 350°F. Line two 9-inch round baking pans with foil.
Beat butter, granulated sugar, brown sugar and vanilla until light
and fluffy. Add egg; beat well. Stir together flour and baking soda;
add to butter mixture, beating until blended. Stir in milk chocolate
chips. Spread half of batter into each prepared pan, spreading to 1-
inch from edge. (Cookies will spread to edge when baking.) Bake 18
to 22 minutes or until lightly browned. Cool completely; carefully lift
cookies from pan and remove foil. Frost, if desired. Cut each cookie
into 8 wedges; serve topped with scoop of ice cream, if desired.
Cookies 301
Monster Cookies
Snezana
4 Eggs
¾ Cup Butter
2 Cups Sugar
1 ½ Cups Brown sugar
1 Teaspoon Vanilla extract
2 Cups Peanut butter
3 Teaspoons Baking soda
1 Teaspoon Salt
7 Cups Rolled oats (quick)
¾ Cups Milk chocolate chips
Beat together eggs, butter, sugars, vanilla and peanut butter. In a
separate bowl mix together baking soda, salt, and oatmeal. Mix into
peanut butter mixture. Add chocolate chips and pecans and stir until
well blended. Drop golf ball sized balls of dough on an ungreased
cookie sheet and flatten each cookie into a circle shape with the palm
of your hand. Press M&M candies on the top of unbaked cookies.
Bake at 350 F for 10-12 minutes. Allow to cool for 5 minutes on cookie
sheet before removing.
Tip: If dough seems too moist, add 1/2 to 1 cup all-purpose flour to
the dough.
Index 302
4 Layer Dessert, 236
5 Minute Fudge, 277
Almost Better than Sex Cake, 255
Ambrosia Mold, 67
Angel Hair with Sun-dried Tomatoes
and Goat cheese, 148
Ants on a Log, 23
Apple Crisp, 225
Apple Kuchen, 224
Asian Chicken Salad, 102
Asparagus Spinach Soup, 77
Aunt Irene’s Bread Pudding, 226
Aunt Karen’s Pizza, 152
Aunt Mats Frosting, 250
Azar Strawberry Pie, 268
Bacardi Rum Cake, 259
Baked Beans, 202
Baked Corn, 204
Baked Hash Browns, 209
Baked Mexican Dish, 131
Baked Ranch Chicken, 187
Baked Taco, 113
Banana Bread, 40
Banana Cream Pie, 272
Banana Nut Bread, 30
Bar B Q, 95
Bean and Bacon Soup, 89
Beef Stew, 116
Black Russian Cake, 260
BLT Pasta Salad, 74
Blueberry Muffins, 44
Bon Bon Cookies, 296
Braciola, 160
Breaded Broccoli, 208
Bridal Salad, 67
Brined Pork Tenderloin with Tuscan
home fries, 172
Broccoli and Rice Casserole, 206
Broccoli Corn Bread, 33
Brochette (tomato bread), 32
Broiled Tuna on Toast, 198
Brownie Pudding, 235
Bruschetta, 32
Buckeyes, 299
Buster Bar, 233
Butterscotch Pie, 269
Butterscotch Rolls, 43
California Frittata, 56
Canadian Egg Pie, 50
Candied Yams, 214
Caramel Apple Dip, 25
Caramel Brownies, 230
Carrot Cake, 254
Carrot Pinwheels, 21
Cevapcici, 127
Cheese Puffs, 13
Cheese Scalloped Corn, 217
Cheesecake, 239
Cheesy Cauliflower, 217
Cheesy Dip, 16
Cherry Banana Bread, 31
Cherry Cheese Cake, 233
Cherry Crisp, 226
Cherry Pineapple Salad, 61
Chex Muddy Buddies, 227
Chicken Breast a la King, 187
Chicken Curry, 109
Chicken Leek Noodle Soup, 85
Chicken Paprikas, 191
Chicken Parmesan, 178
Chicken Picatta, 194
Chicken Rice Dinner, 188
Chicken Roulades, 180
Chicken Schnitzel, 186
Chili, 130, 132
Chocolate Chip Cookies, 293
Chocolate Cream Filling, 257
Chocolate Cupcakes, 255
Index 303
Chocolate Fudge, 277
Chocolate Glaze, 257
Chocolate Haystacks, 283
Chocolate Mint Brownies, 228
Chocolate Mousse Pie, 245
Chocolate Scotcharoos, 229
Chop Suey, 117
Cinnamon Applesauce Muffins, 46
Classic Brownies, 237
Classic Sugar Cookies, 292
Cocktail Meatballs, 23
Cocoa Dream Frosting, 264
Cole Slaw Dressing, 61
Coq Au Vin, 192
Corn Vegetable Medley, 218
Cream Cheese Frosting, 250, 251
Cream Corn, 204
Cream of Carrot and Dill Soup, 78
Creamed Spinach with Nutmeg, 207
Creamy Baked Cheese Cake, 238
Creamy Chicken Enchiladas, 190
Creamy Frosting, 251
Creamy Leek and Mushroom Soup, 79
Crockpot Breakfast, 53
Crunchy Vegetable Salad, 70
Cucumber Salad, 73, 74
Curried Pumpkin Soup, 84
Custard Filled Corn Bread, 35
Custard Pie, 271
Delicious Chicken, 182
Deviled Eggs, 59
Deviled Eyeballs, 59
Dirt Pudding, 228
Double Baked Potatoes, 212
Double Chocolate and Caramel Bars, 232
Downeast Crab Cakes, 197
Dream Whip Salad, 62
Drop Dead Lasagna, 145
Dump Cake, 252
Dutch Cheese Fondue, 100
Easy Apple Treat, 266
Easy Lemon Chicken, 179
Easy Low-fat Chili, 90
Easy Peanut Butter Candy Kiss Blossom
Cookies, 283
Easy Sausage Casserole, 51
Easy Turkey Casserole, 188
Easy Vegetable Casserole, 219
Easy Yogurt Chicken, 183
Easy, Creamy Fruit Dip, 25
Eggplant Parmesan, 221
Eggs Goldenrod, 58
Enchilada Casserole, 118
Fettuccine Alfredo, 136
Fiery Fettuccine, 141
Finnish Oven Pancake, 47
French Apple Cobbler, 241
Fresh String Beans, 205
Fresh Tomato & Balsamic Vinegar Pasta, 153
Frosted Banana Bars, 234
Fruit Dip, 13
Fruit Smoothies, 46
Garlic Bread, 33
Garlic Butter Green Beans, 216
Garlic Chive Mashed Potatoes, 208
Gazpacho, 86
Giant Chocolate Chip Cookie, 300
Giombotta, 119
Goat Cheese Pita Pizza, 151
Goulash, 122, 123
Graham Cracker Torte, 253
Grecian Chicken and Potatoes, 189
Greek Chicken Salad, 177
Greek Lamb Stew, 93
Grilled Prawns, 196
Grilled Salmon, 199
Ham Glaze, 174
Ham Pinwheels, 17
Hawaiian Banana Bread, 39
Hawaiian Jello Salad, 64
Index 304
Herb and Cheese Oven Fries, 207
Herbed Goat Cheese Bites, 14
Herbed Pot Roast, 158
Hipper Chippers Chocolate Chip
Cookies, 291
Holiday Mashed Potatoes, 218
Holiday Snickerdoodles, 288
Honey Rice Crispy Snack, 21
Hot and Sour Beef and Asparagus, 103
Hot Beef, 157
Hot Beef and Bean Dip, 20
Jelly Bean Nests, 284
Keeflies, 285
Killer Cupcakes, 261
Krompir (potatoes with paprika), 212
Kugel, 244
Lasagna, 125, 126
Layered Apricot Snacking Bars, 247
Light Airy Tempura Batter, 106
Lincoln Highway Inn Salad Dressing, 63
Loads of Blueberries Coffee Cake, 48
Low Fat Creamy Strawberry Mold, 66
Macaroni and Cheese, 136
Macaroni and Cheese Chicken
Casserole, 124
Macaroni Salad - Creamy, 72
Mandarin Mousse Mold, 68
Maple Glazed Carrots, 219
Marinara Sauce, 144
Marshmallow Treats, 281
Mary Beth’s Cookies, 281, 282
Mary Beth’s Noodles, 202
Mashed Sweet Potatoes, 214
Meat Balls, 164
Meat Burek, 133
Meat Loaf, 156
Meat Loaf with Tomato Relish, 161
Mediterranean Pasta, 143
Mediterranean Steak Salad in
Bread Bowl, 69
Meltdown Chicken Bundles, 181
Mexican Rice, 215
Mexican Rollups, 18
Mexican Wedding Cakes, 295
Minestrone Soup, 87
Minestrone Soup for a Crowd, 91
Mom’s Nut Bread, 29
Mom’s Pie Crust, 273
Mom’s Potato Doughnuts, 29
Monkey Bread, 41
Monster Cookies, 301
Mount Vernon Cherry Bread, 31
Mud Pie, 270
Mushroom and Potato Chowder, 88
Mushroom Beef Skillet, 165
Mushroom Stew, 89
Nacho Dip, 18, 27
Neiman-Marcus Chocolate Chip Cookies, 294
Nut Bars, 231
Oatmeal Raisin Cookies, 298
Old fashioned cream of tomato soup, 82
Orange Buttermilk Jello Salad, 65
Orange Sherbet Gelatin Salad, 64
Oriental Salad, 73
Oven Baked Dutch Apple Pancake, 49
Oven Fried Chicken Monterey, 185
Palačinki, 52
Party Potatoes, 215
Pasta for Paprikas, 191
Pasta with Vodka Sauce and Sausage, 149
Paul’s Chicken Cacciatore, 184
Peach Cobbler, 242
Peaches n’Cream Pie, 274
Peanut Blossoms, 289
Peanut Brittle, 278
Peanut Butter Balls dipped in chocolate, 279
Peanut Butter Blossoms, 290
Peanut Butter Cookies, 289
Peanut Butter Rice Krispie Bars, 230
Pecan Pie, 269
Index 305
Penne with Sausage and Peppers, 137
Penne with spicy tomato sauce, 147
Pigeon Poop, 24
Pineapple Cake, 252
Pineapple Cheesecake, 243
Pineapple Delight, 63
Pistachio Inside Outside Cake, 265
Pistachio Pudding Salad, 65
Pizza Hot Dish, 124
Pleskavica, 127
Pork Chop Bake - 1, 173
Pork Chop Bake - 2, 173
Pork Chop Bake - 3, 174
Pork Chops with Scalloped
Potatoes, 175
Pork Chops with Spaghetti, 167
Pork Loin with Green Peppercorns, 168
Pork Medallions with Balsamic-Honey
Glaze, 170
Posh Pasta, 138
Pot Roast, 157
Pot Stickers, 104
Potato Casserole, 203
Potato Cheese Soup, 80, 81
Potato Salad Wensits Style, 71
Potatoes Au Gratin, 213
Potica (Sweet Nut Bread), 248
Pretzels, 37
Pulled Pork, 96
Pumpkin Pecan Bread, 34
Pumpkin Pie, 275
Pumpkin Pie Cake, 263
Pumpkin Pull Apart Dinner Rolls, 36
Puppy Chow, 17
Quiche, 57
Quiche Lorraine, 57
Quick Green Beans, 220
Red Pepper Mayonnaise, 197
Reisfleisch, 121
Relish, 211
Roast Leg of Lamb, 163
Rocky Road, 24
Rotolo Al Forno, 19
Round Christmas Cookies, 282
Russian Pork Chops, 169
Salami Pinwheels, 14
Sauerkraut Casserole, 220
Savory Mashed Root Vegetables, 210
Scalloped Corn, 211
Serbian Muchkalica (Pork & Paprika Stew), 92
Seven Layer Taco Dip, 20
Shrimp Pad Thai, 107
Sloppy Joes, 95
Smothered Pork Chops, 171
Snickerdoodles, 286, 287
Sour Cream Coffeecake, 45
Sour Cream Cranberry Bars, 229
Spaghetti Bolognese, 154
Spaghetti Pie, 140
Spaghetti Sauce, 139
Spaghetti Soup, 82
Spanakopita, 120
Spanish Rice, 216
Spicy Peanut Sesame Noodles, 108
Spicy Seared Scallops, 198
Spinach and Orzo Salad, 72
Spinach Casserole, 206
Spitbuben, 223
Split Pea Soup, 83
Squashed Frogs, 26
Stack it on a Cracker, 26
Sticky Buns, 44
Stracotto, 162
Strawberry Dip, 22
Strawberry Ice Cream Jello, 61
Strawberry Ripple Salad, 66
Stuffed Peppers, 115
Super Easy Beef Stroganoff, 156
Sweet and Sour Pork, 105
Sweet Potato Fries, 213
Index 306
Swiss Steak in the crock pot, 159
Taco Bake, 130
Taco Salad, 70
Taco Soup, 87
Taffy Apple Dip, 15, 25
Tater Tot Casserole, 131
Texas Sheet Cake, 258
Thai Chicken Wrap with Spicy
Peanut Sauce, 110
The Sugar Cookie, 284
Toll House Mud Bars, 240
Tomato and Yellow Pepper Pita
Pizza, 150
Tomato Galette with Roasted Garlic, 99
Tomato, Potato and Pepper
Casserole, 209
Tortilla Rolls, 22
Triple Berry Wake-up Breakfast, 50
Triple Chocolate Torte, 256
Tuna Casserole, 200
Tuna-roona casserole, 118
Upside Down Mexican Casserole, 112
Veal Parmesan, 128
Vegetable Pizza, 15, 16
Vegetable Soup, 76
Warm Cherry Puff, 231
Warm Potato, Sausage and Goat Cheese
Salad, 134
Whipped Cream Cake, 262
White Chip Fruit Tart, 246
White Zin Bundt Cake, 265
Whoopee Pie, 297
Wild Mushroom Lasagna, 142
Wilted Spinach Salad, 62
Wowie Cake, 264
Zesty Roasted Chicken and Potatoes, 182
Zucchini Bread, 38
Top Related