Trim excess fat from:
1 5 pound whole leg of lamb, bone in or lamb roast
Cut ½ inch wide slits into lamb in 16 different places and insert into slits:
8 garlic cloves
Combine and rub over entire surface of lamb:
2 T. dried mint, crushed
1 T. coarse ground black
pepper
½ t. salt
Drizzle over lamb and rub to coat:
3 T. honey
Place on a rack in a shallow roasting pan.
Cover loosely with plastic wrap and refrigerate 2 hours.
Remove plastic wrap. Insert meat thermometer into thickest part of meat without touching bone.
Roast, uncovered, in a 325 degree oven for 2 to 2 ½ hours or till thermometer registers 140 degrees for medium-rare or 155 degrees of medium doneness. Remove from oven.
Cover meat loosely with foil and let stand 15 minutes.
Serve with:
cooked herbed new potatoes
steamed baby carrots
steamed asparagus
Garnish with:
Fresh mint sprigs
Makes 10 to 12 servings.
Friday, April 30, 2010
Veal Parmigiana From The Oregon Cookbook
Pound until ½ inch thick:
1-2 pounds veal
Dip in:
2 beaten eggs
2 T. fine dry bread crumbs
Heat:
2 T. butter
2 T. oil
Lightly brown chicken
Cook:
6 oz. spaghetti noodles
Drain and turn into shallow casserole dish.
Heat:
2 T. margarine
Sauté:
1 C. chopped onion
Add & Simmer 10-12 minutes:
2 15 oz. cans tomato puree
2 t. dry basil
2 t. granulated sugar
1 t. oregano
1 t. salt
½ t. pepper
½ t. garlic powder
6-8 mushrooms, sliced
½ C. red sparkling cider
Pour 1/2 sauce over spaghetti.
Top with
chicken
4 oz. shredded Mozzarella cheese
3 T. grated Parmesan cheese
Add remaining sauce
Top with
4 oz. shredded Mozzarella
3 T. grated Parmesan cheese
Bake covered 375 degrees 30 minutes (1 hour if casserole is cold).
1-2 pounds veal
Dip in:
2 beaten eggs
2 T. fine dry bread crumbs
Heat:
2 T. butter
2 T. oil
Lightly brown chicken
Cook:
6 oz. spaghetti noodles
Drain and turn into shallow casserole dish.
Heat:
2 T. margarine
Sauté:
1 C. chopped onion
Add & Simmer 10-12 minutes:
2 15 oz. cans tomato puree
2 t. dry basil
2 t. granulated sugar
1 t. oregano
1 t. salt
½ t. pepper
½ t. garlic powder
6-8 mushrooms, sliced
½ C. red sparkling cider
Pour 1/2 sauce over spaghetti.
Top with
chicken
4 oz. shredded Mozzarella cheese
3 T. grated Parmesan cheese
Add remaining sauce
Top with
4 oz. shredded Mozzarella
3 T. grated Parmesan cheese
Bake covered 375 degrees 30 minutes (1 hour if casserole is cold).
John Bridge’s Navajo Mission Tacos
Fry Bread
Combine:
4 cups flour
2 tbsp shortening
1 tsp salt
1 1/2 cups water
4 tsp baking powder
Sift dry ingredients.
Cut in shortening.
Add enough water to make a soft,
not sticky, dough, then knead well & let stand for at least 30 minutes.
Pull off golf-ball size balls, flatten and stretch to 1/8 inch thick.
Fry in hot oil until both sides are golden brown then drain on paper towel.
Put one fry bread on your plate; spoon chili on top along with these toppings: grated cheese
sour cream
chopped tomato
salsa
chopped lettuce
Enjoy!
Homemade Chili
Combine:
3 cans red kidney beans
1 large onion, chopped
2 lbs hamburger, browned with seasoning salt
1-2 chopped green peppers
1 can (1lb) stewed tomatoes
1 T. chili powder
1/4 cup lemon juice
2 t. cumin
1/4 cup brown sugar
1/2 tsp. dry mustard
2 cups chopped celery
2 T. Worcestershire
Combine:
4 cups flour
2 tbsp shortening
1 tsp salt
1 1/2 cups water
4 tsp baking powder
Sift dry ingredients.
Cut in shortening.
Add enough water to make a soft,
not sticky, dough, then knead well & let stand for at least 30 minutes.
Pull off golf-ball size balls, flatten and stretch to 1/8 inch thick.
Fry in hot oil until both sides are golden brown then drain on paper towel.
Put one fry bread on your plate; spoon chili on top along with these toppings: grated cheese
sour cream
chopped tomato
salsa
chopped lettuce
Enjoy!
Homemade Chili
Combine:
3 cans red kidney beans
1 large onion, chopped
2 lbs hamburger, browned with seasoning salt
1-2 chopped green peppers
1 can (1lb) stewed tomatoes
1 T. chili powder
1/4 cup lemon juice
2 t. cumin
1/4 cup brown sugar
1/2 tsp. dry mustard
2 cups chopped celery
2 T. Worcestershire
Craig's Missionary Okinawa Tacos
1 box Hiyashi brown gravy mix S&B brand "tasty brown sauce mix for hashed beef" found at your local Japanese import food store
1 green pepper
1 onion
1 lb. ground beef
1-2 cups of water
1-2 cups white or brown rice (short grain rice is best...more oriental)
Topping:
grated cheese
chopped tomatoes
barbecue potato chips, crunched up
shredded lettuce
Cook rice. In a frying pan, brown meat with chopped onion. Chop pepper and toss into browned meat. Add 1 to 2 cups of water and bring to a boil. (You might want to start with 1 cup then add more water after you add the gravy mix to be sure it is thick enough). Cut up Hiyashi gravy brick and add to boiling water. Reduce heat and simmer for about 10 minutes or so.
To serve, layer rice on plate, then grated cheese, then gravy/meat mix, then lettuce and tomatoes and chips. Serves about 8 servings, depending on how much you take! Be careful because the serving grows as you add all the layers, so you might want to start with a little palm size serving of rice on your plate.
1 green pepper
1 onion
1 lb. ground beef
1-2 cups of water
1-2 cups white or brown rice (short grain rice is best...more oriental)
Topping:
grated cheese
chopped tomatoes
barbecue potato chips, crunched up
shredded lettuce
Cook rice. In a frying pan, brown meat with chopped onion. Chop pepper and toss into browned meat. Add 1 to 2 cups of water and bring to a boil. (You might want to start with 1 cup then add more water after you add the gravy mix to be sure it is thick enough). Cut up Hiyashi gravy brick and add to boiling water. Reduce heat and simmer for about 10 minutes or so.
To serve, layer rice on plate, then grated cheese, then gravy/meat mix, then lettuce and tomatoes and chips. Serves about 8 servings, depending on how much you take! Be careful because the serving grows as you add all the layers, so you might want to start with a little palm size serving of rice on your plate.
Ryan Packer’s “Mission Italian” from the Italy Rome Mission served Dan & Kristan’s wedding weekend
Fettuccine ala Bolognese
Sauté in olive oil in a large pan:
1 C. onion, chopped
1 C. carrot shredded
½ C. celery, chopped (optional)
Add:
Salt and pepper
Dried oregano
Crushed red pepper
Brown in a separate pan:
1 pound ground beef
½ pound ground pork
½ pound ground veal, optional
Add to vegetables and cook a little.
Add & bring to a boil:
Chopped Roma tomatoes
Chopped Italian Parsley, finely chopped
It should get very hot without burning.
After a couple of minutes, turn down the sauce and bring to a light simmer.
Cook until all of the acid is out of the tomatoes (as noted by the disappearance of the white bubbles that form on the surface. Sauce needs to cook at least 45 minutes, but it’s better if it simmers for a couple of hours.
Add:
½ C. Grape sparkling cider
½ C. Cream
Immediately before serving add:
Chopped, fresh basil
Serve over your favorite pasta.
White Sauce
Sauté in olive oil:
Minced garlic
Then remove the garlic.
Melt butter into the garlic flavored oil being careful no to let the better separate.
Add & mix well:
A little cornstarch
Add & stir with a wire whisk:
Cream
Add:
Grated Parmesan
Grated Romano cheese
Grated Asiago cheese
Salt and pepper
Optional but good:
Add:
Lots of fresh basil, minced
Chicken cooked with lime and garlic
Serve with pasta
Italian Salad
Sliced tomatoes
Sliced mozzarella
Fresh basil on
Arugula & other leave lettuces
Balsamic vinegar & oil dressing
Sauté in olive oil in a large pan:
1 C. onion, chopped
1 C. carrot shredded
½ C. celery, chopped (optional)
Add:
Salt and pepper
Dried oregano
Crushed red pepper
Brown in a separate pan:
1 pound ground beef
½ pound ground pork
½ pound ground veal, optional
Add to vegetables and cook a little.
Add & bring to a boil:
Chopped Roma tomatoes
Chopped Italian Parsley, finely chopped
It should get very hot without burning.
After a couple of minutes, turn down the sauce and bring to a light simmer.
Cook until all of the acid is out of the tomatoes (as noted by the disappearance of the white bubbles that form on the surface. Sauce needs to cook at least 45 minutes, but it’s better if it simmers for a couple of hours.
Add:
½ C. Grape sparkling cider
½ C. Cream
Immediately before serving add:
Chopped, fresh basil
Serve over your favorite pasta.
White Sauce
Sauté in olive oil:
Minced garlic
Then remove the garlic.
Melt butter into the garlic flavored oil being careful no to let the better separate.
Add & mix well:
A little cornstarch
Add & stir with a wire whisk:
Cream
Add:
Grated Parmesan
Grated Romano cheese
Grated Asiago cheese
Salt and pepper
Optional but good:
Add:
Lots of fresh basil, minced
Chicken cooked with lime and garlic
Serve with pasta
Italian Salad
Sliced tomatoes
Sliced mozzarella
Fresh basil on
Arugula & other leave lettuces
Balsamic vinegar & oil dressing
Meatballs (Polpete or Croccheta)
2 1/2 pounds ground beef
2 1/2 pounds ground pork or non-spicy pork sausage
Two cups Romano cheese, freshly grated
Two eggs
One cup wet bread or wet oatmeal (used to help the meatballs stick together.)
Three heaping tablespoons Oregano flakes
Three heaping tablespoons Basil flakes.
Four tablespoons minced garlic.
Mix either with hands, bread kneader or mixer watching for texture. Do
not over mix—shouldn’t be creamy or gooey.
Pre-heat skillet to 350 degrees F. Make meatballs about two inches in
diameter and about one inch thick. (Makes about thirty to thirty-five
meatballs) Place in pan and cook until browned on each side. Mostly
cooked through. Place half of the meatballs in the spaghetti
sauce while on simmer. They should simmer in sauce for at least 2-3 hours, thus they go in during the morning simmer of 5 hours. Leave in until ready to serve.
Fry the remaining meatballs until dark brown on each side and place in
covered saucepan. Heat oven to 350 degrees F, add one cup of hot water
and cook for an hour or so or until done.
2 1/2 pounds ground pork or non-spicy pork sausage
Two cups Romano cheese, freshly grated
Two eggs
One cup wet bread or wet oatmeal (used to help the meatballs stick together.)
Three heaping tablespoons Oregano flakes
Three heaping tablespoons Basil flakes.
Four tablespoons minced garlic.
Mix either with hands, bread kneader or mixer watching for texture. Do
not over mix—shouldn’t be creamy or gooey.
Pre-heat skillet to 350 degrees F. Make meatballs about two inches in
diameter and about one inch thick. (Makes about thirty to thirty-five
meatballs) Place in pan and cook until browned on each side. Mostly
cooked through. Place half of the meatballs in the spaghetti
sauce while on simmer. They should simmer in sauce for at least 2-3 hours, thus they go in during the morning simmer of 5 hours. Leave in until ready to serve.
Fry the remaining meatballs until dark brown on each side and place in
covered saucepan. Heat oven to 350 degrees F, add one cup of hot water
and cook for an hour or so or until done.
The Wally Glausi Family Spaghetti Sauce & Meatball Recipe
Note: This is the real deal from Wally himself. Wally’s family came from Italy just 2 generations ago. They still get together for spaghetti.
Pomodoro (Tomato) Sauce
Two 46-ounce cans of major brand Tomato juice (Hunts, Del Monte etc.)
Three eight-ounce cans tomato sauce.
Three four ounce cans drained mushrooms (stems & pieces).
Three heaping tablespoons of Oregano flakes.
Three heaping tablespoons of Basil flakes.
Three tablespoons minced garlic. (If fresh cloves are used slice
very thin).
One-tablespoon salt.
Three tablespoons sugar.
2 cups red wine (Optional for LDS Converts. The Catholics use 3 cups of wine :).
Note: Wally has a great sense of humor- use 2 C. purple sparkling cider.
Add ingredients together in large sauce pan.
Bring to boil. Turn immediately to lowest heat.
Simmer for at least 3 hours, stirring regularly with a large wooden spoon.
Let sit out overnight, covered.
The next morning, bring to boil again, then immediately turn to lowest heat
and simmer for at least 5 hours, stirring regularly with a large wooden spoon.
Cover and let cool.
1 hour before serving, turn to medium heat, stirring constantly.
When heated, add 1 cup grated parmesan (parmigiano reggiano) cheese right before serving with Spaghetti or Rigatoni.
This is the basic tomato sauce recipe that can be used for lasagna, cannelloni or, with one can of tomato paste added to it, as a pizza sauce.
Menu: Meatballs
Pomodoro (Tomato) Sauce
Two 46-ounce cans of major brand Tomato juice (Hunts, Del Monte etc.)
Three eight-ounce cans tomato sauce.
Three four ounce cans drained mushrooms (stems & pieces).
Three heaping tablespoons of Oregano flakes.
Three heaping tablespoons of Basil flakes.
Three tablespoons minced garlic. (If fresh cloves are used slice
very thin).
One-tablespoon salt.
Three tablespoons sugar.
2 cups red wine (Optional for LDS Converts. The Catholics use 3 cups of wine :).
Note: Wally has a great sense of humor- use 2 C. purple sparkling cider.
Add ingredients together in large sauce pan.
Bring to boil. Turn immediately to lowest heat.
Simmer for at least 3 hours, stirring regularly with a large wooden spoon.
Let sit out overnight, covered.
The next morning, bring to boil again, then immediately turn to lowest heat
and simmer for at least 5 hours, stirring regularly with a large wooden spoon.
Cover and let cool.
1 hour before serving, turn to medium heat, stirring constantly.
When heated, add 1 cup grated parmesan (parmigiano reggiano) cheese right before serving with Spaghetti or Rigatoni.
This is the basic tomato sauce recipe that can be used for lasagna, cannelloni or, with one can of tomato paste added to it, as a pizza sauce.
Menu: Meatballs
Martha Stewart’s Macaroni and Cheese 101- a Matt Speciality!
Butter 3 quart casserole dish.
Cut off crusts and tear into pieces:
6 slices white bread
Melt and pour over top of bread:
2 T. butter
Set aside.
Melt in medium saucepan:
6 T. butter
Add and stir to form paste:
½ C. flour
Stir in & thicken, stirring constantly:
5 ½ C. hot milk
Remove from heat and add:
2 t. salt
¼ t. nutmeg
¼ t. black pepper
¼ t. cayenne pepper
3 C. cheddar cheese
1 ½ C. Gruyere cheese or
1 C. Pecorino Romano cheese
Set aside.
Fill & bring to a boil:
large saucepan of water
Add and cook until the outside of the pasta is cooked and the inside is underdone (2 to 3 minutes less than manufacturer’s directions).
1 pound elbow macaroni
Transfer macaroni to colander and rinse under cold running water.
Drain well.
Stir macaroni into cheese sauce.
Sprinkle top with:
1 ½ C. grated cheddar cheese
½ C. Gruyere or
¼ C. Pecorino Romano and
buttered bread crumbs
Bake 375 degrees until browned on top, about 30 minutes.
Cut off crusts and tear into pieces:
6 slices white bread
Melt and pour over top of bread:
2 T. butter
Set aside.
Melt in medium saucepan:
6 T. butter
Add and stir to form paste:
½ C. flour
Stir in & thicken, stirring constantly:
5 ½ C. hot milk
Remove from heat and add:
2 t. salt
¼ t. nutmeg
¼ t. black pepper
¼ t. cayenne pepper
3 C. cheddar cheese
1 ½ C. Gruyere cheese or
1 C. Pecorino Romano cheese
Set aside.
Fill & bring to a boil:
large saucepan of water
Add and cook until the outside of the pasta is cooked and the inside is underdone (2 to 3 minutes less than manufacturer’s directions).
1 pound elbow macaroni
Transfer macaroni to colander and rinse under cold running water.
Drain well.
Stir macaroni into cheese sauce.
Sprinkle top with:
1 ½ C. grated cheddar cheese
½ C. Gruyere or
¼ C. Pecorino Romano and
buttered bread crumbs
Bake 375 degrees until browned on top, about 30 minutes.
Ziti Macaroni- the Johnston stand-by
Cook & drain:
½ pound ziti macaroni
Fry:
½ pound Italian sausage
Melt:
½ C. butter or margarine
Add and stir until smooth:
¼ C. flour
1 t. salt
½ t. pepper
Stir in:
2. C. milk
Bring to a boil, stirring constantly.
Remove from heat.
Add:
¼ C. grated Parmesan cheese
Toss into macaroni. Pour ½ macaroni mixture into a 2 ½ quart casserole.
Mix in bowl:
1 pound cottage cheese
¼ C. grated Parmesan cheese
1 egg
1 T. chopped parsley
½ t. salt
1/8 t. pepper
Spread cheese mixture on top of macaroni.
Top with remaining macaroni.
Slice sausage and tuck in to top of macaroni.
Top with:
¼ pound grated mozzarella cheese
paprika
Bake, uncovered, 30 minutes at 350 degrees.
½ pound ziti macaroni
Fry:
½ pound Italian sausage
Melt:
½ C. butter or margarine
Add and stir until smooth:
¼ C. flour
1 t. salt
½ t. pepper
Stir in:
2. C. milk
Bring to a boil, stirring constantly.
Remove from heat.
Add:
¼ C. grated Parmesan cheese
Toss into macaroni. Pour ½ macaroni mixture into a 2 ½ quart casserole.
Mix in bowl:
1 pound cottage cheese
¼ C. grated Parmesan cheese
1 egg
1 T. chopped parsley
½ t. salt
1/8 t. pepper
Spread cheese mixture on top of macaroni.
Top with remaining macaroni.
Slice sausage and tuck in to top of macaroni.
Top with:
¼ pound grated mozzarella cheese
paprika
Bake, uncovered, 30 minutes at 350 degrees.
Fettuccine Alfredo
Pour into a 10 to 12 inch skillet and heat over medium heat:
3 oz. olive oil
Add and stir lightly:
1 ½ C. sliced mushrooms
4 t. minced garlic
Add: 1 ½ ounces white sparkling cider
Cook 30 seconds
Add: 2 C. whipping cream
Cook until mixture thickens and is reduced by 1/3, then remove from heat and stir in:
¼ C. fresh grated parmesan cheese
¼ t. nutmeg
Add: 1 pound cooked fettuccine pasta, cooked only to al dente (not too soft).
Garnish with:
chopped fresh parsley.
Cooked chicken may also be added.
3 oz. olive oil
Add and stir lightly:
1 ½ C. sliced mushrooms
4 t. minced garlic
Add: 1 ½ ounces white sparkling cider
Cook 30 seconds
Add: 2 C. whipping cream
Cook until mixture thickens and is reduced by 1/3, then remove from heat and stir in:
¼ C. fresh grated parmesan cheese
¼ t. nutmeg
Add: 1 pound cooked fettuccine pasta, cooked only to al dente (not too soft).
Garnish with:
chopped fresh parsley.
Cooked chicken may also be added.
Bonnie & Julie’s Pizza Crust
Combine:
3 C. flour
2 t. yeast
3 T. sugar
1 T. salt
Add:
¼ C. oil
2 ½ C. quite warm water
Add:
3-4 more C. flour
Let rise, punch down,
roll into pizza crust.
Bake 425 degrees 15 minutes
Note: stewed tomatoes make a good sauce
3 C. flour
2 t. yeast
3 T. sugar
1 T. salt
Add:
¼ C. oil
2 ½ C. quite warm water
Add:
3-4 more C. flour
Let rise, punch down,
roll into pizza crust.
Bake 425 degrees 15 minutes
Note: stewed tomatoes make a good sauce
Easy Roasted Tomato Sauce
Preheat oven to 450 degrees.
In a large roasting pan, gently toss together:
8 lbs. of ripe tomatoes
10 medium onions
10 cloves of garlic, whole
4 T. minced garlic
1 C. fresh herbs, chopped
(rosemary, Italian flat parsley, basil, thyme, oregano, and/or chives will work)
¼ C. olive oil
½ t. salt
fresh ground black pepper
3-4 T. sugar, optional
Roast for 25 minutes. Stir gently and roast for another 25 minutes. Stir again and roast another 45 minutes or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.
Remove from oven and taste for seasoning. Add sugar if bitter.
Can be blended if a smoother sauce is desired.
Makes about 10 C. of tomato sauce.
Can be refrigerated for up to 5 days.
In a large roasting pan, gently toss together:
8 lbs. of ripe tomatoes
10 medium onions
10 cloves of garlic, whole
4 T. minced garlic
1 C. fresh herbs, chopped
(rosemary, Italian flat parsley, basil, thyme, oregano, and/or chives will work)
¼ C. olive oil
½ t. salt
fresh ground black pepper
3-4 T. sugar, optional
Roast for 25 minutes. Stir gently and roast for another 25 minutes. Stir again and roast another 45 minutes or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.
Remove from oven and taste for seasoning. Add sugar if bitter.
Can be blended if a smoother sauce is desired.
Makes about 10 C. of tomato sauce.
Can be refrigerated for up to 5 days.
Bev Lake’s Spaghetti Bake
1 14 oz. package spaghetti
4 eggs, beaten
1/2 C. grated Parmesan cheese
1/2 C parsley
2 8 oz. Monterrey Jack or other white cheese (pizza style)
Cook spaghetti until done, then rinse & drain.
Alternate in an 11 x 13 inch baking dish: spaghetti, eggs, Parmesan cheese, parsley and other cheeses.
Bake 20 minutes in 350 degree oven.
Cut in squares to serve.
Top with favorite sauce either marinara or alfredo
4 eggs, beaten
1/2 C. grated Parmesan cheese
1/2 C parsley
2 8 oz. Monterrey Jack or other white cheese (pizza style)
Cook spaghetti until done, then rinse & drain.
Alternate in an 11 x 13 inch baking dish: spaghetti, eggs, Parmesan cheese, parsley and other cheeses.
Bake 20 minutes in 350 degree oven.
Cut in squares to serve.
Top with favorite sauce either marinara or alfredo
“Eddie’s Spaghetti” From Catherine & Craig’s Open House in Brigham City
In a large skillet, brown:
1 pound lean ground beef
½ C. chopped onion
1 t. garlic salt.
Add and mix:
2 T. flour
Add: 1 8 oz. can tomato sauce
2 C. tomatoes
1 can mushrooms
2 t. parsley flakes
1 t. salt
½ t. oregano
¼ t. pepper
Dash basil
1 bay leaf, crushed
Cover & simmer one hour.
Uncover and cook 1 hour more.
Cat's modifications: add a lot of minced garlic (the kind kept in the fridge), a lot of basil and then a few teaspoons of sugar to bring out the flavor. Also put a couple of tablespoons of flour to thicken. *She makes big batches when she makes it.
1 pound lean ground beef
½ C. chopped onion
1 t. garlic salt.
Add and mix:
2 T. flour
Add: 1 8 oz. can tomato sauce
2 C. tomatoes
1 can mushrooms
2 t. parsley flakes
1 t. salt
½ t. oregano
¼ t. pepper
Dash basil
1 bay leaf, crushed
Cover & simmer one hour.
Uncover and cook 1 hour more.
Cat's modifications: add a lot of minced garlic (the kind kept in the fridge), a lot of basil and then a few teaspoons of sugar to bring out the flavor. Also put a couple of tablespoons of flour to thicken. *She makes big batches when she makes it.
Grandma Packer’s Lasagna
Cook & drain:
1 10 oz. pkg. lasagna noodles
Fry:
2 lbs. ground beef
Add:
Salt and pepper
Minced garlic
1 ½ T. Worcestershire sauce
1 T. parsley flakes
1 T. basil
1 ½ t. oregano
1 can tomatoes
1 can tomato paste
Simmer one hour.
Add:
1 pkg. cooked chopped spinach
1 container cottage cheese
½ C. Parmesan cheese
Grate:
1 pound mozzarella cheese
Layer twice:
Noodles, meat sauce, cheese
Bake for one hour at 350 degrees.
1 10 oz. pkg. lasagna noodles
Fry:
2 lbs. ground beef
Add:
Salt and pepper
Minced garlic
1 ½ T. Worcestershire sauce
1 T. parsley flakes
1 T. basil
1 ½ t. oregano
1 can tomatoes
1 can tomato paste
Simmer one hour.
Add:
1 pkg. cooked chopped spinach
1 container cottage cheese
½ C. Parmesan cheese
Grate:
1 pound mozzarella cheese
Layer twice:
Noodles, meat sauce, cheese
Bake for one hour at 350 degrees.
Italian Meatballs
Combine:
½ C. soft bread crumbs
¼ C. milk
1 egg
2 T. minced onion
¼ t. salt
¼ t. pepper
¾ lb. ground beef
¼ pound pork sausage
¼ C. grated Parmesan cheese
1 t. basil
½ t. garlic powder
Form into balls and place on baking sheet. Broil 8 minutes 4 inches from flame. Heat any kind Italian cooking sauce. Add meatballs and simmer.
½ C. soft bread crumbs
¼ C. milk
1 egg
2 T. minced onion
¼ t. salt
¼ t. pepper
¾ lb. ground beef
¼ pound pork sausage
¼ C. grated Parmesan cheese
1 t. basil
½ t. garlic powder
Form into balls and place on baking sheet. Broil 8 minutes 4 inches from flame. Heat any kind Italian cooking sauce. Add meatballs and simmer.
Julie Oakley’s Spaghetti Sauce from East Pasadena Ward where Caroline was a baby and Mom and Dad were the YM and YW Presidents at the same time.
Brown in olive oil:
2 pounds ground beef
Add:
1 C. diced onion
1 C. chopped celery
1 chopped green pepper
Salt & pepper to taste
Stir over low heat until well cooked.
When done add ¼ inch olive oil to mixture.
Meanwhile in a large pan combine:
1 large can diced mushrooms
1 large can black olives, chopped
3 cans tomato paste
1 can tomato sauce
2 cans tomato soup
1 can onion soup
1 can tomatoes
Pour meat mixture into sauce mixture.
Simmer for 1 ½ hours.
Serve over spaghetti.
2 pounds ground beef
Add:
1 C. diced onion
1 C. chopped celery
1 chopped green pepper
Salt & pepper to taste
Stir over low heat until well cooked.
When done add ¼ inch olive oil to mixture.
Meanwhile in a large pan combine:
1 large can diced mushrooms
1 large can black olives, chopped
3 cans tomato paste
1 can tomato sauce
2 cans tomato soup
1 can onion soup
1 can tomatoes
Pour meat mixture into sauce mixture.
Simmer for 1 ½ hours.
Serve over spaghetti.
Refried Beans
Sort & rinse & put in crock pot:
6 C. pinto beans
Water- 3 inches above beans
1 medium onion, chopped
½ can tomato sauce
2 t. salt.
Cook on high 8 to 10 hours until beans are soft and drain off liquid saving 2 cups of liquid.
Put beans in skillet on medium heat and mash with potato masher.
Add and cook until cheese is melted:
2 t. sugar
2 C. cheese
6 C. pinto beans
Water- 3 inches above beans
1 medium onion, chopped
½ can tomato sauce
2 t. salt.
Cook on high 8 to 10 hours until beans are soft and drain off liquid saving 2 cups of liquid.
Put beans in skillet on medium heat and mash with potato masher.
Add and cook until cheese is melted:
2 t. sugar
2 C. cheese
Flan
In a small skillet, heat and stir over medium heat:
1/3 C. sugar
When sugar melts and becomes golden brown pour quickly into a 3 C. ring mold or ramekin tilting mold to coat bottom and sides with caramelized sugar.
Beat together:
2 eggs
1 13 oz. can evaporated milk
¼ C. sugar
1 t. vanilla
dash of salt.
Pour into caramel coated mold and set mold in a baking pan in the oven. Pour
water into the pan around the mold to a depth of 1 inch. Bake uncovered at 325 degrees for 50-55 minutes or until a knife inserted halfway between center and the edge comes out clean.
1/3 C. sugar
When sugar melts and becomes golden brown pour quickly into a 3 C. ring mold or ramekin tilting mold to coat bottom and sides with caramelized sugar.
Beat together:
2 eggs
1 13 oz. can evaporated milk
¼ C. sugar
1 t. vanilla
dash of salt.
Pour into caramel coated mold and set mold in a baking pan in the oven. Pour
water into the pan around the mold to a depth of 1 inch. Bake uncovered at 325 degrees for 50-55 minutes or until a knife inserted halfway between center and the edge comes out clean.
Spanish Rice
Heat:
¼ C. oil
Add & brown:
2 C. long grain rice
1 medium onion, chopped
Add when browned & stir well:
3 C. cold tap water
¼ t. garlic
1 C. tomato sauce
1 t. chili powder
½ t. salt
1/8 t. pepper
Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let sit.
¼ C. oil
Add & brown:
2 C. long grain rice
1 medium onion, chopped
Add when browned & stir well:
3 C. cold tap water
¼ t. garlic
1 C. tomato sauce
1 t. chili powder
½ t. salt
1/8 t. pepper
Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let sit.
Mexican Dinner from Sylvia Burciaga whose family comes from the Mormon Colony at Colonia Juarez, Mexico
Enchiladas
Grate:
12-14 ounces mild longhorn cheddar cheese
Sauté in oil:
1 onion chopped
Add and brown:
1 pound ground beef.
Stir together in a sauce pan:
1 can Old El Paso Enchilada Sauce
1 can tomato sauce
2 T. brown sugar
Salt and pepper, if needed
Heat in a frying pan:
1 C. oil
Fry in oil for 10-15 seconds on each side:
1 dozen corn tortillas
Shake off excess oil and dip each tortilla in warmed enchilada sauce.
Fill each tortilla with 2-3 T. of meat 2 T. and cheese. Roll together and stack:
Pour extra sauce over the top.
Heat in oven for 30 minutes at 350 degrees.
Sylvia likes extra sauce for serving.
Serve together on a plate with shredded lettuce, grated cheese, sour cream and guacamole.
Menu: Spanish Rice, Guacamole, Flan Refried Beans
Grate:
12-14 ounces mild longhorn cheddar cheese
Sauté in oil:
1 onion chopped
Add and brown:
1 pound ground beef.
Stir together in a sauce pan:
1 can Old El Paso Enchilada Sauce
1 can tomato sauce
2 T. brown sugar
Salt and pepper, if needed
Heat in a frying pan:
1 C. oil
Fry in oil for 10-15 seconds on each side:
1 dozen corn tortillas
Shake off excess oil and dip each tortilla in warmed enchilada sauce.
Fill each tortilla with 2-3 T. of meat 2 T. and cheese. Roll together and stack:
Pour extra sauce over the top.
Heat in oven for 30 minutes at 350 degrees.
Sylvia likes extra sauce for serving.
Serve together on a plate with shredded lettuce, grated cheese, sour cream and guacamole.
Menu: Spanish Rice, Guacamole, Flan Refried Beans
Café Rio Rice
Blend together in food processor:
½ bunch cilantro
1 can green chilies
½ onion
Bring water to a boil:
3 C. water
Add & simmer covered for 30 minutes.
4 t. chicken bouillon
4 rt. garlic minced
3 C. minute rice
¾ t. salt
1 T butter
½ bunch cilantro
1 can green chilies
½ onion
Bring water to a boil:
3 C. water
Add & simmer covered for 30 minutes.
4 t. chicken bouillon
4 rt. garlic minced
3 C. minute rice
¾ t. salt
1 T butter
Café Rio Chicken
Cook all ingredients in crock pot for 4 hours
1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 cloves garlic minced
5 lbs chicken breast,
Shred the meat and cook 1 additional hour
1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 cloves garlic minced
5 lbs chicken breast,
Shred the meat and cook 1 additional hour
Café Rio Tomatillo Dressing
Combine & refrigerate 2 hours::
1 buttermilk ranch dressing packet
1 C. mayonnaise
1 C. buttermilk
¼ jalepeno without seeds, chopped
1 tomatillo, husk removed and diced
½ bunch cilantro
1 clove garlic
juice of 1 lime
1 buttermilk ranch dressing packet
1 C. mayonnaise
1 C. buttermilk
¼ jalepeno without seeds, chopped
1 tomatillo, husk removed and diced
½ bunch cilantro
1 clove garlic
juice of 1 lime
Café Rio Pork
Combine & rub on:
3 ½ - 4 lbs. pork roast
2 T. brown sugar
1 – 1 ½ t. cayenne pepper
2 t. cumin
1 t. salt
Put in crock pot on low overnight.
In the morning,
Shred pork roast, remove bones or fat Put back in crock pot and add:
1 can coke
1 can chicken broth
2 cloves garlic, minced
1 small onion chopped
Keep on low until ready to serve for lunch or dinner
An hour before serving add:
1 C. brown sugar
Serve as tacos or salad with tomatillo dressing.
3 ½ - 4 lbs. pork roast
2 T. brown sugar
1 – 1 ½ t. cayenne pepper
2 t. cumin
1 t. salt
Put in crock pot on low overnight.
In the morning,
Shred pork roast, remove bones or fat Put back in crock pot and add:
1 can coke
1 can chicken broth
2 cloves garlic, minced
1 small onion chopped
Keep on low until ready to serve for lunch or dinner
An hour before serving add:
1 C. brown sugar
Serve as tacos or salad with tomatillo dressing.
Thursday, April 29, 2010
Rob Elliot’s Tacos that Matt ate 11 of at Mission Prep
Brown in frying pan:
2 pounds ground beef
5 garlic cloves, minced
salt and pepper to taste
2 T. Tabasco sauce
1 C. salsa
Fry in canola oil:
Corn tortillas
Serve with:
Grated cheddar cheese
Chopped lettuce
Chopped tomatoes
2 pounds ground beef
5 garlic cloves, minced
salt and pepper to taste
2 T. Tabasco sauce
1 C. salsa
Fry in canola oil:
Corn tortillas
Serve with:
Grated cheddar cheese
Chopped lettuce
Chopped tomatoes
Matt’s Easy Soft Taco Casserole
Fry: 1 pound hamburger
Add: 1 C. salsa
1 C. grated cheese
Spoon onto:
6 or 8 large flour tortillas
Place in 9 x 13 dish.
Top with:
Grated cheese
Salsa
Heat through in 350 degree oven.
Add: 1 C. salsa
1 C. grated cheese
Spoon onto:
6 or 8 large flour tortillas
Place in 9 x 13 dish.
Top with:
Grated cheese
Salsa
Heat through in 350 degree oven.
Kathy Black’s Chile Verde that Erik makes & Scott loves!
Put in crock pot:
1 pork roast (shoulder)
Top with:
1 chopped onion
1 can green chilies
Cook on low for 11 hours.
Drain fat and shred with fork.
Add and cook 1more hour
1 16 oz. can tomatillo sauce
Serve with: flour tortillas, white rice, black beans, fresh salsa, cilantro, sour cream and lime juice.
1 pork roast (shoulder)
Top with:
1 chopped onion
1 can green chilies
Cook on low for 11 hours.
Drain fat and shred with fork.
Add and cook 1more hour
1 16 oz. can tomatillo sauce
Serve with: flour tortillas, white rice, black beans, fresh salsa, cilantro, sour cream and lime juice.
Mexican Beef
In a crock pot place:
1 beef roast
1 pkg. fajita seasoning
2 cans mild enchilada sauce or tomato sauce
2 cans water
1 C. salsa
Cook on low 8-10 hours or high 4-6 hours until meat is tender.
1 beef roast
1 pkg. fajita seasoning
2 cans mild enchilada sauce or tomato sauce
2 cans water
1 C. salsa
Cook on low 8-10 hours or high 4-6 hours until meat is tender.
Mexican Enchiladas
Layer twice in a buttered casserole dish:
Corn tortillas
Shredded Mexican beef
Mild Enchilada Sauce
Grated Cheddar Cheese
Bake at 350 degrees for 30 minutes.
Corn tortillas
Shredded Mexican beef
Mild Enchilada Sauce
Grated Cheddar Cheese
Bake at 350 degrees for 30 minutes.
Mom’s Enchilada Casserole that Dad and Matt love!
Melt: 1 T. butter, or light oil
Sauté: ½ onion
Add: 1 pound hamburger
Add and simmer:
1 can mild enchilada sauce
½ pkg. enchilada seasoning
1 t. cumin
Dash Tabasco
Layer in 9x13 casserole dish:
1 C. white rice, cooked
1 can refried beans
¾ C. sour cream
1 C. grated cheddar cheese
4 corn tortillas, cut in strips
hamburger mixture
½ C. sour cream
¾ C. grated cheese
Warm in 350 degree oven
30 minutes.
Top with:
Chopped, fresh cilantro
Squeeze of lime juice
Sauté: ½ onion
Add: 1 pound hamburger
Add and simmer:
1 can mild enchilada sauce
½ pkg. enchilada seasoning
1 t. cumin
Dash Tabasco
Layer in 9x13 casserole dish:
1 C. white rice, cooked
1 can refried beans
¾ C. sour cream
1 C. grated cheddar cheese
4 corn tortillas, cut in strips
hamburger mixture
½ C. sour cream
¾ C. grated cheese
Warm in 350 degree oven
30 minutes.
Top with:
Chopped, fresh cilantro
Squeeze of lime juice
Robert Redford’s Lamb Chili with Black Beans
In a large saucepan over high heat, heat until hot:
¼ C. oil
Add & cook: stirring for 5 minutes
6 cloves garlic
1/2 medium red onion, diced
1 ½ pound lamb stew meat in 1 inch cubes
2 T. chili powder
1 t. ground coriander
Add & cook on medium for 35 minutes:
3 large blackened tomatoes
(blacken under broiler turning with tongs
4 C. chicken broth
1 16 oz. can crushed tomatoes
1 T. ketchup
1 T. tomato paste
1 T. Worcestershire sauce
Add & cook on low heat for 10 minutes, stirring often:
1 C. black beans, drained
Pinch dried mint
Salt & pepper, to taste
Serve garnished with:
Chopped red onion
Sliced green onion
Sour cream
Pine nuts
¼ C. oil
Add & cook: stirring for 5 minutes
6 cloves garlic
1/2 medium red onion, diced
1 ½ pound lamb stew meat in 1 inch cubes
2 T. chili powder
1 t. ground coriander
Add & cook on medium for 35 minutes:
3 large blackened tomatoes
(blacken under broiler turning with tongs
4 C. chicken broth
1 16 oz. can crushed tomatoes
1 T. ketchup
1 T. tomato paste
1 T. Worcestershire sauce
Add & cook on low heat for 10 minutes, stirring often:
1 C. black beans, drained
Pinch dried mint
Salt & pepper, to taste
Serve garnished with:
Chopped red onion
Sliced green onion
Sour cream
Pine nuts
Super Good Chili from The Oregonian
Heat in a 5 qt. Dutch over or heavy sauce pot over medium heat.
1 T. oil
Add:
1 ½ pounds ground beef chuck and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add to drippings and cook until tender:
1 large onion, chopped
2 cloves garlic, minced
Return meat to Dutch oven and stir in:
1 T. ground cumin
Stir in:
2 16 oz. cans pinto beans, drained
1 16 oz. can red kidney beans, drained
1 12 oz. can diced tomatoes
1 ½ C. white sparkling cider
1 4 oz. can chopped green chilies
1 T. hot pepper sauce
1 ½ t. salt
Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes stirring occasionally.
Serve with:
Grated shredded cheese
1 T. oil
Add:
1 ½ pounds ground beef chuck and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add to drippings and cook until tender:
1 large onion, chopped
2 cloves garlic, minced
Return meat to Dutch oven and stir in:
1 T. ground cumin
Stir in:
2 16 oz. cans pinto beans, drained
1 16 oz. can red kidney beans, drained
1 12 oz. can diced tomatoes
1 ½ C. white sparkling cider
1 4 oz. can chopped green chilies
1 T. hot pepper sauce
1 ½ t. salt
Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes stirring occasionally.
Serve with:
Grated shredded cheese
Black Bean Chicken Chili
In large skillet sprayed with nonstick cooking spray, brown over medium heat:
1 to ½ pounds chicken tenderloins, cut in ½ inch pieces
1 c. chopped onion
Stir in and bring to a boil:
1 can pinto, white, or small red beans, drained
1 can black beans, drained
1 can stewed tomatoes, Mexican style
2 T. chili powder or seasoning mix.
Simmer for 20 minutes. Serves 6
1 to ½ pounds chicken tenderloins, cut in ½ inch pieces
1 c. chopped onion
Stir in and bring to a boil:
1 can pinto, white, or small red beans, drained
1 can black beans, drained
1 can stewed tomatoes, Mexican style
2 T. chili powder or seasoning mix.
Simmer for 20 minutes. Serves 6
Martha Helmandollar’s Easy Crock Pot Chili
Sauté:
1 medium onion, chopped
1 green pepper, chopped
2 T. minced garlic
Add & brown:
1 pound hamburger
Dump mixture into a crock pot and add:
½ pound kidney beans parboiled until soft or 3 cans, drained
2 16 oz. cans whole or diced tomatoes
1-2 T. chili powder
1 t. pepper
1 t. cumin
Salt to taste
1 C. Grape sparkling cider
Cook 10-12 hours on low or 5-6 hours on high. Better reheated so throw in at night, cook ten hours then reheat for dinner.
1 medium onion, chopped
1 green pepper, chopped
2 T. minced garlic
Add & brown:
1 pound hamburger
Dump mixture into a crock pot and add:
½ pound kidney beans parboiled until soft or 3 cans, drained
2 16 oz. cans whole or diced tomatoes
1-2 T. chili powder
1 t. pepper
1 t. cumin
Salt to taste
1 C. Grape sparkling cider
Cook 10-12 hours on low or 5-6 hours on high. Better reheated so throw in at night, cook ten hours then reheat for dinner.
Mom’s Very Healthy Soy Bean Chili from East Pasadena Ward, that we used to have a lot on Halloween
Soak overnight in 6 C. water:
2 C. soy beans
Rinse in morning, place in a large pot and just cover with water. Bring to a boil, then turn down and simmer for 2 hours.
Meanwhile, sauté in oil:
1 large onion, chopped
1 garlic clove, minced
1 ½ t. salt
Add & brown:
1 lb. ground beef
Add to cooked beans along with:
2 small cans tomato sauce
2 T. chili powder (to taste)
Cook one hour longer or until beans are tender.
2 C. soy beans
Rinse in morning, place in a large pot and just cover with water. Bring to a boil, then turn down and simmer for 2 hours.
Meanwhile, sauté in oil:
1 large onion, chopped
1 garlic clove, minced
1 ½ t. salt
Add & brown:
1 lb. ground beef
Add to cooked beans along with:
2 small cans tomato sauce
2 T. chili powder (to taste)
Cook one hour longer or until beans are tender.
Impossible Cheeseburger Pie
Heat oven to 400 degrees.
Grease a 9 inch pie plate.
Sauté in butter or oil:
1 C. chopped onion
Add & brown then spread in pie plate:
1 pound ground beef
½ t. salt
Sprinkle with:
1 C. shredded cheese
Combine & pour on top of meat/cheese mixture::
½ C. Bisquick
1 C. milk
2 eggs
Bake 25 minutes or until knife inserted in center comes out clean.
Grease a 9 inch pie plate.
Sauté in butter or oil:
1 C. chopped onion
Add & brown then spread in pie plate:
1 pound ground beef
½ t. salt
Sprinkle with:
1 C. shredded cheese
Combine & pour on top of meat/cheese mixture::
½ C. Bisquick
1 C. milk
2 eggs
Bake 25 minutes or until knife inserted in center comes out clean.
Mom’s Quick and Easy Hamburger Pie
Brown:
1 pound hamburger
Add:
1 can green beans, drained
1 can corn, drained
1 can tomato soup
½ can milk
Place in casserole dish and top with:
Mashed potatoes
Grated cheese
Bake 350 degrees 30 minutes
1 pound hamburger
Add:
1 can green beans, drained
1 can corn, drained
1 can tomato soup
½ can milk
Place in casserole dish and top with:
Mashed potatoes
Grated cheese
Bake 350 degrees 30 minutes
Sour Cream Hamburger Casserole
Cook, rinse in hot water, and set aside:
4 C. uncooked noodles
Brown:
1 pound hamburger meat
1/2 C. chopped onion
Stir in:
1 15 oz. can tomato sauce
¾ t. salt
¼ t. garlic salt
¼ t. pepper
In a separate bowl combine:
¼ C. sour cream
1 8 oz. pkg. creamed cheese
1 C. cottage cheese
Layer twice in a 9 x 13 casserole:
Noodles, Meat, Cheese
Bake at 350 degrees for 30 minutes.
4 C. uncooked noodles
Brown:
1 pound hamburger meat
1/2 C. chopped onion
Stir in:
1 15 oz. can tomato sauce
¾ t. salt
¼ t. garlic salt
¼ t. pepper
In a separate bowl combine:
¼ C. sour cream
1 8 oz. pkg. creamed cheese
1 C. cottage cheese
Layer twice in a 9 x 13 casserole:
Noodles, Meat, Cheese
Bake at 350 degrees for 30 minutes.
Sweet & Sour Meatballs
Combine:
1 pound ground beef
½ C. soft bread crumbs
¼ C. milk
1 egg
2 T. minced onion
2 t. soy sauce
½ t. garlic powder
¼ t. salt
¼ t. pepper
Shape into balls and broil for 8 minutes, 4 inches from fire.
Sauce:
Combine in a sauce pan:
1 can 16 oz. whole berry cranberry sauce
1/3 C. apple cider vinegar
2 t. grated orange rind
½ t. ground ginger
Add a mixture of:
1 T. water
1 t. cornstarch
Bring to a boil stirring constantly.
Add meatballs & simmer uncovered 10 minutes. Serve over rice.
1 pound ground beef
½ C. soft bread crumbs
¼ C. milk
1 egg
2 T. minced onion
2 t. soy sauce
½ t. garlic powder
¼ t. salt
¼ t. pepper
Shape into balls and broil for 8 minutes, 4 inches from fire.
Sauce:
Combine in a sauce pan:
1 can 16 oz. whole berry cranberry sauce
1/3 C. apple cider vinegar
2 t. grated orange rind
½ t. ground ginger
Add a mixture of:
1 T. water
1 t. cornstarch
Bring to a boil stirring constantly.
Add meatballs & simmer uncovered 10 minutes. Serve over rice.
Italian Meatballs
Combine:
½ C. soft bread crumbs
¼ C. milk
1 egg
2 T. minced onion
¼ t. salt
¼ t. pepper
¾ lb. ground beef
¼ pound pork sausage
¼ C. grated Parmesan cheese
1 t. basil
½ t. garlic powder
Form into balls and place on baking sheet. Broil 8 minutes 4 inches from flame. Heat any kind Italian cooking sauce. Add meatballs and simmer.
½ C. soft bread crumbs
¼ C. milk
1 egg
2 T. minced onion
¼ t. salt
¼ t. pepper
¾ lb. ground beef
¼ pound pork sausage
¼ C. grated Parmesan cheese
1 t. basil
½ t. garlic powder
Form into balls and place on baking sheet. Broil 8 minutes 4 inches from flame. Heat any kind Italian cooking sauce. Add meatballs and simmer.
Mom’s Swedish Meat Balls
Mix:
½ C. soft bread crumbs
¼ C. milk
1 egg
1 T. minced onion
½ t. each salt and pepper
1 pound ground veal, pork and beef
Roll into golf-ball sized balls and place on greased baking sheet.
Broil for 8 minutes.
Melt:
2 T. butter
Add & sauté:
1 medium onion, chopped
Add and boil 2 minutes:
½ C. water
1 beef bouillon cube
Stir in:
1 C. heavy cream
1 t. chopped dill
½ t. caraway seeds
salt and pepper to taste
Reduce heat and add meatballs.
Simmer 10 minutes, until sauce
thickens slightly, do not allow to boil. Stir occasionally, coating meatballs with sauce.
Serve over cooked, buttered egg noodles.
½ C. soft bread crumbs
¼ C. milk
1 egg
1 T. minced onion
½ t. each salt and pepper
1 pound ground veal, pork and beef
Roll into golf-ball sized balls and place on greased baking sheet.
Broil for 8 minutes.
Melt:
2 T. butter
Add & sauté:
1 medium onion, chopped
Add and boil 2 minutes:
½ C. water
1 beef bouillon cube
Stir in:
1 C. heavy cream
1 t. chopped dill
½ t. caraway seeds
salt and pepper to taste
Reduce heat and add meatballs.
Simmer 10 minutes, until sauce
thickens slightly, do not allow to boil. Stir occasionally, coating meatballs with sauce.
Serve over cooked, buttered egg noodles.
Southwestern Meatloaf
1 ½ pound ground beef
¾ C. bread crumbs
½ C. onion, finely chopped
1 egg
¾ C. salsa
1/3 c. raisins
¼ C. chopped almonds
½ t. sugar
½ t. salt
¼ t. ground cinnamon
1/8 t. ground cloves
¾ C. bread crumbs
½ C. onion, finely chopped
1 egg
¾ C. salsa
1/3 c. raisins
¼ C. chopped almonds
½ t. sugar
½ t. salt
¼ t. ground cinnamon
1/8 t. ground cloves
Martha Stewart’s All American Meat Loaf
Process:
3 slices white bread to crumbs.
Shred in food processor & add to crumbs:
1 large carrot
1 rib celery
½ medium yellow onion
2 cloves garlic
½ C. parsley leaves
Add: ½ pound ground round
½ pound ground pork
½ pound ground veal, optional
½ C. catsup
2 t. dry mustard
2 large eggs
1 t. pepper
1 t. Tabasco
½ t. chopped rosemary
Knead together and form into a loaf.
Cut a 5 x 11 piece of parchment. Put in on a baking rack set in a baking tray.
Set the loaf on the parchment.
Mix together & brush over loaf:
3 T. catsup
2 T. brown sugar
1 T. olive oil
Cook in hot oil until soft & golden:
1 small red onion cut into ¼ inch rings
Sprinkle onion over loaf.
Bake 30 minutes at 400 degrees.
Sprinkle rosemary needles on top.
Continue baking 25 minutes more.
3 slices white bread to crumbs.
Shred in food processor & add to crumbs:
1 large carrot
1 rib celery
½ medium yellow onion
2 cloves garlic
½ C. parsley leaves
Add: ½ pound ground round
½ pound ground pork
½ pound ground veal, optional
½ C. catsup
2 t. dry mustard
2 large eggs
1 t. pepper
1 t. Tabasco
½ t. chopped rosemary
Knead together and form into a loaf.
Cut a 5 x 11 piece of parchment. Put in on a baking rack set in a baking tray.
Set the loaf on the parchment.
Mix together & brush over loaf:
3 T. catsup
2 T. brown sugar
1 T. olive oil
Cook in hot oil until soft & golden:
1 small red onion cut into ¼ inch rings
Sprinkle onion over loaf.
Bake 30 minutes at 400 degrees.
Sprinkle rosemary needles on top.
Continue baking 25 minutes more.
Wednesday, April 28, 2010
Grandma Packer’s Meat Loaf
Combine:
1 pound sausage
2 pounds ground beef
1 egg
1 can chicken noodle soup
½ C. green pepper, chopped
2 T. minced onion
1 C. cracker crumbs
½ C. milk
salt and pepper
garlic
Form into loaf pan.
Top with:
Catsup
Parmesan cheese
Bake 350 degrees 1 ½ hours
1 pound sausage
2 pounds ground beef
1 egg
1 can chicken noodle soup
½ C. green pepper, chopped
2 T. minced onion
1 C. cracker crumbs
½ C. milk
salt and pepper
garlic
Form into loaf pan.
Top with:
Catsup
Parmesan cheese
Bake 350 degrees 1 ½ hours
Lis’s Meat Loaf
Combine:
1 pound ground beef
2/3 C. bread crumbs
2 T. oatmeal
1 C. milk
Add: 2 eggs
¼ C. grated onion
1/4 t. salt
1/8 t. pepper
½ t. sage
¼ t. nutmeg
Form in loaf pan.
Combine:
6 T. brown sugar
½ C. catsup
½ t. nutmeg
2 t. dry or prepared mustard
Spread on meat loaf.
Bake 1 hour 350 degrees.
Yummy with a baked potatoes, green beans and orange, carrot Jell-O salad!
1 pound ground beef
2/3 C. bread crumbs
2 T. oatmeal
1 C. milk
Add: 2 eggs
¼ C. grated onion
1/4 t. salt
1/8 t. pepper
½ t. sage
¼ t. nutmeg
Form in loaf pan.
Combine:
6 T. brown sugar
½ C. catsup
½ t. nutmeg
2 t. dry or prepared mustard
Spread on meat loaf.
Bake 1 hour 350 degrees.
Yummy with a baked potatoes, green beans and orange, carrot Jell-O salad!
Red Robin’s Bonsai Burgers
Toasted hamburger bun
Mayonnaise
Lettuce leaf
Tomato slice
Hamburger patty grilled in teriyaki sauce
Slice of pineapple grilled in teriyaki sauce
Top bun
Mayonnaise
Lettuce leaf
Tomato slice
Hamburger patty grilled in teriyaki sauce
Slice of pineapple grilled in teriyaki sauce
Top bun
Yogurt Sauce
Combine:
½ diced cucumber
1 garlic clove, crushed
1 C. plain yogurt
2 sliced green onions
1 t. white wine vinegar, opt.
1 t. chopped fresh dill
½ diced cucumber
1 garlic clove, crushed
1 C. plain yogurt
2 sliced green onions
1 t. white wine vinegar, opt.
1 t. chopped fresh dill
Greek Burgers from Good Housekeeping Magazine Summer of 2002
Combine:
1 pound lean ground beef
4 ounces crumbled feta cheese
1 t. ground cumin
1 t. dried mint
½ t. salt
½ t. pepper
Shape into 4 patties.
Grill 8-10 minutes, medium heat.
Serve on a bun topped with:
Romaine lettuce leaf
Sliced tomato
Yogurt Sauce
1 pound lean ground beef
4 ounces crumbled feta cheese
1 t. ground cumin
1 t. dried mint
½ t. salt
½ t. pepper
Shape into 4 patties.
Grill 8-10 minutes, medium heat.
Serve on a bun topped with:
Romaine lettuce leaf
Sliced tomato
Yogurt Sauce
Dixie Shumway’s Sloppy Joes For Missionary Zone Leader Conferences
Brown:
10 pounds ground beef
6 green peppers, chopped
4 onions, chopped
Add & simmer for 3 or 4 hours:
62 ounces catsup
Serve on buns.
Serves 25 elders, 3 each.
10 pounds ground beef
6 green peppers, chopped
4 onions, chopped
Add & simmer for 3 or 4 hours:
62 ounces catsup
Serve on buns.
Serves 25 elders, 3 each.
Kristan’s French Dip Sandwiches
Cook in crock pot on slow for 10 hours or so::
1 beef rump roast
onion & garlic
salt & pepper
Shred beef and serve on:
buttered sandwich buns
Prepare for dipping:
foil package of aus jus
1 beef rump roast
onion & garlic
salt & pepper
Shred beef and serve on:
buttered sandwich buns
Prepare for dipping:
foil package of aus jus
Julie’s BBQ Beef on a Bun
Combine in a large pan:
1 large ketchup
¼ C. butter
1/3 C. vinegar
¼ C. brown sugar
1/3 C. white sugar
¼ C. grated onion
¼ t. garlic powder
¾ t. black pepper
1 roast, cooked and sliced thin
Simmer 30 minutes.
Serve on hot buns.
1 large ketchup
¼ C. butter
1/3 C. vinegar
¼ C. brown sugar
1/3 C. white sugar
¼ C. grated onion
¼ t. garlic powder
¾ t. black pepper
1 roast, cooked and sliced thin
Simmer 30 minutes.
Serve on hot buns.
“Stumptown” Stew from the Red Lion Restaurant at the Portland International Airport.. Stumptown was an early name for Portland
In a large saucepan, heat:
1 T. oil over medium high heat.
Brown in oil all sides of:
1 pound beef tenderloin, cut in one inch cubes
Remove meat from pan and set aside.
Add and heat til almost smoking:
1 T. olive oil
Add & sauté over high heat until golden brown:
1 clove garlic, diced
¼ C. minced shallots
1 small onion, diced
½ pound 2 ½ C. sliced mushrooms
2 small celery ribs, 1 C. diced
3 medium carrots, peeled and sliced
5 small red potatoes, cooked & quartered
Add & bring to a boil for about 5 minutes:
1 C. purple sparkling cider
Add the brown sauce and reserved beef.
Bring to a simmer And simmer for 3-5 minutes.
Serve in deep bowls garnished with tomato, green onion and Parmesan cheese.
Brown Sauce
In a medium saucepan heat over medium heat:
1 ½ t. vegetable oil
Add & sauté until shallots are golden brown:
2 small clove garlic, minced
2 T. minced shallots
Pinch dried parsley, basil,
thyme, oregano, bay leaf
Add:
2 t. sparkling cider
1 t. tomatoe paste
2 t. beef bouillon powder
2 1/1 C. water
Salt & pepper to taste
Kitchen bouquet optional if necessary for color.
Melt:
1 T. butter
Stir in until smooth:
2 T. flour
Stir flour into sauce.
Heat sauce until it thickens and coats the back of the spoon.
Simmer gently for 15 minutes.
1 T. oil over medium high heat.
Brown in oil all sides of:
1 pound beef tenderloin, cut in one inch cubes
Remove meat from pan and set aside.
Add and heat til almost smoking:
1 T. olive oil
Add & sauté over high heat until golden brown:
1 clove garlic, diced
¼ C. minced shallots
1 small onion, diced
½ pound 2 ½ C. sliced mushrooms
2 small celery ribs, 1 C. diced
3 medium carrots, peeled and sliced
5 small red potatoes, cooked & quartered
Add & bring to a boil for about 5 minutes:
1 C. purple sparkling cider
Add the brown sauce and reserved beef.
Bring to a simmer And simmer for 3-5 minutes.
Serve in deep bowls garnished with tomato, green onion and Parmesan cheese.
Brown Sauce
In a medium saucepan heat over medium heat:
1 ½ t. vegetable oil
Add & sauté until shallots are golden brown:
2 small clove garlic, minced
2 T. minced shallots
Pinch dried parsley, basil,
thyme, oregano, bay leaf
Add:
2 t. sparkling cider
1 t. tomatoe paste
2 t. beef bouillon powder
2 1/1 C. water
Salt & pepper to taste
Kitchen bouquet optional if necessary for color.
Melt:
1 T. butter
Stir in until smooth:
2 T. flour
Stir flour into sauce.
Heat sauce until it thickens and coats the back of the spoon.
Simmer gently for 15 minutes.
Martha Stewart’s Beef Stew
Pat dry, and dip flour:
2 ½ pounds beef- stew meat
Season with:
Salt and pepper
Brown about 6 minutes in:
1 T. olive oil
Remove meat from pan.
Add to pan:
2/3 C. grape sparkling cider
Stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Add cooking liquid to meat.
Brown in:
2 T. olive oil
8 ounces pearl onions, peeled
Cook, stirring occasionally until golden all over, about 3 minutes.
Deglaze pan with:
1/3 C. grape sparkling cider
Return beef and cooking liquid to pot.
Add:
2 1/14 C. beef stock
1 C. canned whole plum tomatoes, crushed
salt and pepper
Bring to a boil, reduce heat to low, cover and cook 1 1/3 hours.
Add:
5 carrots, peeled in cut into 1 inch pieces
12 ounces small white button mushrooms, halved or quartered if necessary.
Cook covered until meat and vegetables are tender- 45-50 minutes.
2 ½ pounds beef- stew meat
Season with:
Salt and pepper
Brown about 6 minutes in:
1 T. olive oil
Remove meat from pan.
Add to pan:
2/3 C. grape sparkling cider
Stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Add cooking liquid to meat.
Brown in:
2 T. olive oil
8 ounces pearl onions, peeled
Cook, stirring occasionally until golden all over, about 3 minutes.
Deglaze pan with:
1/3 C. grape sparkling cider
Return beef and cooking liquid to pot.
Add:
2 1/14 C. beef stock
1 C. canned whole plum tomatoes, crushed
salt and pepper
Bring to a boil, reduce heat to low, cover and cook 1 1/3 hours.
Add:
5 carrots, peeled in cut into 1 inch pieces
12 ounces small white button mushrooms, halved or quartered if necessary.
Cook covered until meat and vegetables are tender- 45-50 minutes.
Pat Foushee’s “No Peek” Missionary Stew to feed the missionaries in Lake Oswego Stake
Stir together in pot with lid:
2-3 pounds stew meat
2 C. carrots, cut in chunks
4-8 potatoes, cut
1 C. chopped celery
1 C. chopped onion
2 cans tomato soup
1 can water
2 T. tapioca
1 t. sugar
1 t. salt
Cover.
Oven bake, 300 degrees, 4 hours.
2-3 pounds stew meat
2 C. carrots, cut in chunks
4-8 potatoes, cut
1 C. chopped celery
1 C. chopped onion
2 cans tomato soup
1 can water
2 T. tapioca
1 t. sugar
1 t. salt
Cover.
Oven bake, 300 degrees, 4 hours.
Mom’s Easy Crock Pot Beef Stew
Stir together in a crock-pot:
1 pound beef stew meat
2 washed & cubed potatoes
2 peeled & cubed carrots
1 small onion, chopped
1 T. minced garlic
1 small can diced tomatoes
1 can garlic mushroom soup
½ C. catsup
1 T. tapicoa
1 t. Worcestershire sauce
Seasoning salt
Lemon pepper
Cook on low 6-7 hours, or high 3-4.
Good with corn bread & honey!
1 pound beef stew meat
2 washed & cubed potatoes
2 peeled & cubed carrots
1 small onion, chopped
1 T. minced garlic
1 small can diced tomatoes
1 can garlic mushroom soup
½ C. catsup
1 T. tapicoa
1 t. Worcestershire sauce
Seasoning salt
Lemon pepper
Cook on low 6-7 hours, or high 3-4.
Good with corn bread & honey!
P. F. Chang's Mongolian Beef
Heat in a medium saucepan over med/low heat.
2 tsp of vegetable oil
Add quickly before garlic scorches:
½ t. minced ginger
1 T. chopped garlic
Dissolve into the sauce raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens and remove from heat:
¾ C. dark brown sugar
Slice against the grain into 1/4" thick bite-size slices:
1 lb. flank steak
Dip the steak pieces into:
¼ C. cornstarch
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat in a wok over medium heat until it's nice and hot, but not smoking:
1 C. oil
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then:
Add and cook for one more minute:
2 large sliced green onions.
Remove the beef and onions with tongs or a slotted spoon to a serving plate.
2 tsp of vegetable oil
Add quickly before garlic scorches:
½ t. minced ginger
1 T. chopped garlic
Dissolve into the sauce raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens and remove from heat:
¾ C. dark brown sugar
Slice against the grain into 1/4" thick bite-size slices:
1 lb. flank steak
Dip the steak pieces into:
¼ C. cornstarch
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat in a wok over medium heat until it's nice and hot, but not smoking:
1 C. oil
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then:
Add and cook for one more minute:
2 large sliced green onions.
Remove the beef and onions with tongs or a slotted spoon to a serving plate.
Aunt Kathy’s Dinner Party Beef Stroganoff
Brown slightly in butter, leaving inside rare:
2 lbs. filet mignon, (beef tenderloin) cut cross grain in 1 1/2" thick slices 2 inches long
Sauté in same drippings:
1 C. chopped onion
Add:
1 clove garlic, finely chopped
1/2 lb. fresh mushroom, sliced
Remove from pan.
Add to pan and stir until smooth:
3 T. flour
2 t. meat extract paste (bouillon soup paste)
1 T. catsup
1/2 t. salt
pepper to taste
Gradually add, bring to a boil and let thicken:
1 can beef bouillon
Before serving add:
1/4 C. water
1 T. snipped fresh, or 1/4 T. dried dill
1 1/2 C. dairy sour cream
Add beef and mushrooms until heated through. Serve over rice mix:
1 1/2 C. cooked wild rice
4 C. cooked white rice
2 lbs. filet mignon, (beef tenderloin) cut cross grain in 1 1/2" thick slices 2 inches long
Sauté in same drippings:
1 C. chopped onion
Add:
1 clove garlic, finely chopped
1/2 lb. fresh mushroom, sliced
Remove from pan.
Add to pan and stir until smooth:
3 T. flour
2 t. meat extract paste (bouillon soup paste)
1 T. catsup
1/2 t. salt
pepper to taste
Gradually add, bring to a boil and let thicken:
1 can beef bouillon
Before serving add:
1/4 C. water
1 T. snipped fresh, or 1/4 T. dried dill
1 1/2 C. dairy sour cream
Add beef and mushrooms until heated through. Serve over rice mix:
1 1/2 C. cooked wild rice
4 C. cooked white rice
Grandma Packer’s Green Pepper Steak
Combine:
1 C. soy sauce
1 clove garlic
½ t. ginger
Add:
1 pound beef chuck, chunked
Toss together, let marinade 2 hours in fridge.
Prepare vegetables:
1 C. sliced green onion
1 C. red or green pepper, 1”square
2 stalked celery, sliced thin
Heat:
¼ C. oil
Add beef and brown over high heat.
Cover and simmer 30 minutes.
Add vegetables, cook 10 minutes.
Mix, then add to pan and stir till thickened:
1 T. cornstarch
1 C. water
Add and heat through:
2 tomatoes, cut in wedges
Serve over hot, cooked white rice.
1 C. soy sauce
1 clove garlic
½ t. ginger
Add:
1 pound beef chuck, chunked
Toss together, let marinade 2 hours in fridge.
Prepare vegetables:
1 C. sliced green onion
1 C. red or green pepper, 1”square
2 stalked celery, sliced thin
Heat:
¼ C. oil
Add beef and brown over high heat.
Cover and simmer 30 minutes.
Add vegetables, cook 10 minutes.
Mix, then add to pan and stir till thickened:
1 T. cornstarch
1 C. water
Add and heat through:
2 tomatoes, cut in wedges
Serve over hot, cooked white rice.
Grandma Packer’s Beef Stroganoff
Brown in oil:
Strips of Round steak cut ½ by 1 ½ inches.
Add: 1 C. water
Simmer 1 ½-2 hours.
Immediately before serving, stir in:
1 C. sour cream
1. can of mushrooms
1 t. paprika
Salt & pepper to taste
Serve over:
buttered noodles
Good served with frozen French green beans, raspberry Jell-O salad, apple cake.
Strips of Round steak cut ½ by 1 ½ inches.
Add: 1 C. water
Simmer 1 ½-2 hours.
Immediately before serving, stir in:
1 C. sour cream
1. can of mushrooms
1 t. paprika
Salt & pepper to taste
Serve over:
buttered noodles
Good served with frozen French green beans, raspberry Jell-O salad, apple cake.
Grandma Packer’s Pillsbury Bake-off Prize Winning California Casserole
Combine:
1/3 C. flour
1 t. paprika
Coat:
2 beef round steak, cut into 2 inch pieces
Brown meat in shortening.
Add:
½ t. salt
1/8 t. pepper
1 C. water
Simmer, covered, 30 minutes or
until tender.
Pour meat mixture into 13 x 9 baking dish or 3 quart casserole.
In same fry pan, boil, stirring constantly:
1 can cream of chicken soup
1 ¾ C. water
Add to meat mixture.
Add:
1 can small cooked onions, drained.
Combine in bowl:
2 C. flour
4 t. baking powder
½ t. salt
1 t. poultry seasoning
1 t. celery seed
1 t. onion flakes
1 T. poppy seed
Add and stir just until moistened:
¼ C. oil
1 C. milk
Drop rounded tablespoonfuls of dough onto casserole.
Bake uncovered at 425 degrees for 20-25 minutes.
Serve topped with sauce made by
combining in heating through:
1 can cream of chicken soup
1 C. sour cream
1/3 C. flour
1 t. paprika
Coat:
2 beef round steak, cut into 2 inch pieces
Brown meat in shortening.
Add:
½ t. salt
1/8 t. pepper
1 C. water
Simmer, covered, 30 minutes or
until tender.
Pour meat mixture into 13 x 9 baking dish or 3 quart casserole.
In same fry pan, boil, stirring constantly:
1 can cream of chicken soup
1 ¾ C. water
Add to meat mixture.
Add:
1 can small cooked onions, drained.
Combine in bowl:
2 C. flour
4 t. baking powder
½ t. salt
1 t. poultry seasoning
1 t. celery seed
1 t. onion flakes
1 T. poppy seed
Add and stir just until moistened:
¼ C. oil
1 C. milk
Drop rounded tablespoonfuls of dough onto casserole.
Bake uncovered at 425 degrees for 20-25 minutes.
Serve topped with sauce made by
combining in heating through:
1 can cream of chicken soup
1 C. sour cream
Grandma Packer’s Beef Brisket
Sprinkle over the top of:
2 beef briskets
Garlic
Lawry’s seasoning salt
3 T. paprika
2 big onions, chopped
1 C. water
Roast in a covered pot 3 hours at 325 degrees
Add:
4-5 stalks chopped celery
Salt
Pepper
Accent
Lemon pepper
3 T. liquid smoke or smoked seasoning salt
Bake 3 more hours.
Refrigerate over night.
Slice on grain when cold.
Warm and serve after slicing.
Can use eye of round roast, but
bake only 3 hours. Use same seasonings and serve immediately.
2 beef briskets
Garlic
Lawry’s seasoning salt
3 T. paprika
2 big onions, chopped
1 C. water
Roast in a covered pot 3 hours at 325 degrees
Add:
4-5 stalks chopped celery
Salt
Pepper
Accent
Lemon pepper
3 T. liquid smoke or smoked seasoning salt
Bake 3 more hours.
Refrigerate over night.
Slice on grain when cold.
Warm and serve after slicing.
Can use eye of round roast, but
bake only 3 hours. Use same seasonings and serve immediately.
Luciana’s Roast Beef
Heat oven to 350 degrees.
Season:
3 pound lean boneless beef
cross rib roast with:
Salt and pepper
Put in Dutch oven with:
2 t. olive oil
and turn to coat.
Cover and bake 1 hour until lightly browned.
Remove from oven and turn roast over in the pan.
Mix and pour over the meat:
¾ C. sparkling cider
½ C. beef broth
¾ C. chopped onion
2 t. minced garlic
¾ t. dried thyme
¾ t. nutmeg
½ inch bay leaf
Cover and bake 1 hour and 20 minutes or longer until meat is fork tender.
Slice across the grain. Spoon juices over the sliced meat and sprinkle with chopped, fresh parsley.
Season:
3 pound lean boneless beef
cross rib roast with:
Salt and pepper
Put in Dutch oven with:
2 t. olive oil
and turn to coat.
Cover and bake 1 hour until lightly browned.
Remove from oven and turn roast over in the pan.
Mix and pour over the meat:
¾ C. sparkling cider
½ C. beef broth
¾ C. chopped onion
2 t. minced garlic
¾ t. dried thyme
¾ t. nutmeg
½ inch bay leaf
Cover and bake 1 hour and 20 minutes or longer until meat is fork tender.
Slice across the grain. Spoon juices over the sliced meat and sprinkle with chopped, fresh parsley.
Caribbean Jerk Rub
1 T. sugar
1 T. onion powder
1 T. dried thyme
2 t. dried allspice
2 t. ground black pepper
1 t. cayenne pepper
1 t. salt
¾ t. ground nutmeg
¼ t. ground cloves
Rub over meat, poultry or seafood at least 2 hours before grilling and grill as usual.
1 T. onion powder
1 T. dried thyme
2 t. dried allspice
2 t. ground black pepper
1 t. cayenne pepper
1 t. salt
¾ t. ground nutmeg
¼ t. ground cloves
Rub over meat, poultry or seafood at least 2 hours before grilling and grill as usual.
Matt’s Missionary Homecoming BBQ Brisket
Spice Rub:
Combine:
½ C. paprika
1/3 C. pepper
¼ C. salt
¼ C. chili powder
¼ C. brown sugar
3 T. white sugar
2 T. cayenne
Rub onto a:
5 pound beef brisket
Put in covered roasting pan and bake in oven at 225 degrees for 10 hours.
BBQ Sauce:
Combine and pour over brisket while baking:
1 onion, chopped
1 T. oil
1 14 oz. can tomatoes
1 10 oz. can tomato puree
2/3 C. white vinegar
2 T. Dijonjavascript:void(0)
1 T. sugar
1 T. brown sugar
1 T. molasses
2 t. salt
1 t. liquid smoke
½ t. paprika
½ t. pepper
Combine:
½ C. paprika
1/3 C. pepper
¼ C. salt
¼ C. chili powder
¼ C. brown sugar
3 T. white sugar
2 T. cayenne
Rub onto a:
5 pound beef brisket
Put in covered roasting pan and bake in oven at 225 degrees for 10 hours.
BBQ Sauce:
Combine and pour over brisket while baking:
1 onion, chopped
1 T. oil
1 14 oz. can tomatoes
1 10 oz. can tomato puree
2/3 C. white vinegar
2 T. Dijonjavascript:void(0)
1 T. sugar
1 T. brown sugar
1 T. molasses
2 t. salt
1 t. liquid smoke
½ t. paprika
½ t. pepper
Texas Cole Slaw
Slaw
Chop into a large bowl:
1 head cabbage
1 bell pepper
2 onions
1 carrot
Sprinkle with:
1 C. sugar
Dressing
Bring to a boil:
2 T. sugar
1 C. vinegar
¾ C. salad oil
1 t. dry mustard
1 T. salt
1 t. celery seed
Vary sugar and vinegar to taste.
Pour over cabbage.
Do not stir until ready to serve.
Refrigerate. Will keep a week.
Serves 8.
Chop into a large bowl:
1 head cabbage
1 bell pepper
2 onions
1 carrot
Sprinkle with:
1 C. sugar
Dressing
Bring to a boil:
2 T. sugar
1 C. vinegar
¾ C. salad oil
1 t. dry mustard
1 T. salt
1 t. celery seed
Vary sugar and vinegar to taste.
Pour over cabbage.
Do not stir until ready to serve.
Refrigerate. Will keep a week.
Serves 8.
Texas Barbeque Beans
Mix together:
1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped
Bake in large casserole at 350 degrees for 1 hour, uncovered.
1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped
Bake in large casserole at 350 degrees for 1 hour, uncovered.
Texas Barbeque Beef Version II
1 beef brisket
Wash and dry meat, rub meat with celery salt, seasoned salt, garlic salt and Adolphs meat tenderizer with spices. Place meat in pan and pour 1 bottle of liquid smoke and 3/4 bottle Kraft barbecue sauce over meat. Cover and bake for 12 hours at 225 degrees. When cool enough place in refrigerator for 24 hours slice and serve.
Wash and dry meat, rub meat with celery salt, seasoned salt, garlic salt and Adolphs meat tenderizer with spices. Place meat in pan and pour 1 bottle of liquid smoke and 3/4 bottle Kraft barbecue sauce over meat. Cover and bake for 12 hours at 225 degrees. When cool enough place in refrigerator for 24 hours slice and serve.
Texas Barbeque Beef
5-6 lb. fresh (not corned) brisket of beef
3 oz. liquid smoke
Celery salt
Garlic salt
Onion salt
Worcestershire sauce
Barbeque sauce
Pour 3 ounces of commercial liquid smoke over 5-6 pounds flat brisket in baking dish. Sprinkle generously on both sides with celery, garlic and onion salts. Cover with foil and place in refrigerator overnight.
When ready to bake sprinkle both sides with salt, pepper and a little Worcestershire sauce. Cover with foil and bake at 275 degrees for 5 hours. Uncover meat and pour 6 ounces of barbeque sauce over top. Continue baking for 1 more hour. Let cool slightly before slicing. Serve with additional barbeque sauce or drippings on buns.
3 oz. liquid smoke
Celery salt
Garlic salt
Onion salt
Worcestershire sauce
Barbeque sauce
Pour 3 ounces of commercial liquid smoke over 5-6 pounds flat brisket in baking dish. Sprinkle generously on both sides with celery, garlic and onion salts. Cover with foil and place in refrigerator overnight.
When ready to bake sprinkle both sides with salt, pepper and a little Worcestershire sauce. Cover with foil and bake at 275 degrees for 5 hours. Uncover meat and pour 6 ounces of barbeque sauce over top. Continue baking for 1 more hour. Let cool slightly before slicing. Serve with additional barbeque sauce or drippings on buns.
St. Patrick’s Day Corned Beef
Because the Johnston’s came from Ireland after they were “nosty” and got kicked out of Scotland! (Don’t ask me, ask Great Grandpa Johnston)
Put into a crock pot:
1 corned beef & the spices included in the package
Add: Clean, quartered red or white small potatoes to feed your group
Miniature or cleaned & chopped carrots to feed your group.
Water to just cover meat & vegetables.
Cook on low until tender but not dry- 7 or 8 hours, or cook in a pot on top of the stove on low 3 to 4 hours. Serve with Corned Beef Cole Slaw.
Note: Nobody takes corned beef when they do a compassionate service meal but everybody loves it, it’s easy and quite inexpensive.
Put into a crock pot:
1 corned beef & the spices included in the package
Add: Clean, quartered red or white small potatoes to feed your group
Miniature or cleaned & chopped carrots to feed your group.
Water to just cover meat & vegetables.
Cook on low until tender but not dry- 7 or 8 hours, or cook in a pot on top of the stove on low 3 to 4 hours. Serve with Corned Beef Cole Slaw.
Note: Nobody takes corned beef when they do a compassionate service meal but everybody loves it, it’s easy and quite inexpensive.
Grandma Beth Johnston’s Yorkshire Pudding
Beat very well until full of air bubbles:
1 C. flour
1 C. milk
4 eggs
dash salt
Melt in baking dish in oven:
4-6 T. butter, enough to coat the bottom of the pan
Pour batter into HOT baking dish.
Bake at 500 degrees until golden brown and puffy. About 20 minutes.
Menu Options: Serve with Roast Beef and Gravy
1 C. flour
1 C. milk
4 eggs
dash salt
Melt in baking dish in oven:
4-6 T. butter, enough to coat the bottom of the pan
Pour batter into HOT baking dish.
Bake at 500 degrees until golden brown and puffy. About 20 minutes.
Menu Options: Serve with Roast Beef and Gravy
Beef Gravy
To make gravy remove the roast from the pot to let sit for a minute before slicing. Cover with foil to keep warm.
Spoon any excess fat from the drippings and scrap them from the bottom of the pan. Use a little hot water if necessary.
Turn the heat on high for a minute but don’t let it burn.
Make a paste from 1 C of milk and ¼ C. flour shaken until smooth in a tight jar.
Stir the paste into the hot drippings until smooth with a wire whisk. Reduce the heat and add a cup of water and cook until thickened. Add more water if necessary. You may also add kitchen bouquet or beef bouillon paste to boost color and flavor, if necessary.
Adjust the seasonings, salt and pepper, to taste, but be careful not to burn your tongue.
Menu options: Serve with Roast Beef and Yorkshire Pudding
Spoon any excess fat from the drippings and scrap them from the bottom of the pan. Use a little hot water if necessary.
Turn the heat on high for a minute but don’t let it burn.
Make a paste from 1 C of milk and ¼ C. flour shaken until smooth in a tight jar.
Stir the paste into the hot drippings until smooth with a wire whisk. Reduce the heat and add a cup of water and cook until thickened. Add more water if necessary. You may also add kitchen bouquet or beef bouillon paste to boost color and flavor, if necessary.
Adjust the seasonings, salt and pepper, to taste, but be careful not to burn your tongue.
Menu options: Serve with Roast Beef and Yorkshire Pudding
Johnston’s Traditional Roast Beef with Yorkshire Pudding that you all love and that Dad had every Sunday when he was growing up!
You will need a beef roast, of course…. Cross rib or sirloin tip are good for roast beef dinner, rump roast also works.
Shake salt, pepper, onion salt and garlic salt on all sides of the roast.
Brown the roast in hot oil over medium- high heat in a heavy pot until it has a good brown but not burn on it- turning to brown all sides. This brown is the secret to good gravy. Add an inch or two of water to the pan. Turn the heat way down to simmer, put a lid on the pan and cook the roast long and slow….. low heat, 3 hours on the stove top. The secret to good roast is this slow cook.
Make sure the water doesn’t get low. You can also roast the roast in the oven for 3 or even 4 hours on low heat…. 300 degrees.
Or, you can put the roast in a crock pot with salt, paper, garlic salt, onion salt and water. Sometimes I add a can of beef bouillon soup and a can of French onion soup for flavor in the gravy since you usually don’t brown this roast.
You can add potatoes, carrots and onions to any of these roasts if you want a quick and easy pot roast.
Serve with Yorkshire Pudding and Beef Gravy
Shake salt, pepper, onion salt and garlic salt on all sides of the roast.
Brown the roast in hot oil over medium- high heat in a heavy pot until it has a good brown but not burn on it- turning to brown all sides. This brown is the secret to good gravy. Add an inch or two of water to the pan. Turn the heat way down to simmer, put a lid on the pan and cook the roast long and slow….. low heat, 3 hours on the stove top. The secret to good roast is this slow cook.
Make sure the water doesn’t get low. You can also roast the roast in the oven for 3 or even 4 hours on low heat…. 300 degrees.
Or, you can put the roast in a crock pot with salt, paper, garlic salt, onion salt and water. Sometimes I add a can of beef bouillon soup and a can of French onion soup for flavor in the gravy since you usually don’t brown this roast.
You can add potatoes, carrots and onions to any of these roasts if you want a quick and easy pot roast.
Serve with Yorkshire Pudding and Beef Gravy
Tuesday, April 27, 2010
Vanessa's Corn and Black Bean Salsa
2 cans black beans
2 cans corn
1/2 c green onions
1/2 c red onion
1/2 c cilantro
1 t salt
1 T cumin
In food processor or blender:
2/3 c vegetable or olive oil
1/4 to 1.3 c red wine vinegar
2 t sugar
1.2 t salt
1.2 t pepper
1 chipotle pepper in adobo sauce, with some of the sauce. (try to scrape out some of the seeds if you don't want it very spicy)
2 cans corn
1/2 c green onions
1/2 c red onion
1/2 c cilantro
1 t salt
1 T cumin
In food processor or blender:
2/3 c vegetable or olive oil
1/4 to 1.3 c red wine vinegar
2 t sugar
1.2 t salt
1.2 t pepper
1 chipotle pepper in adobo sauce, with some of the sauce. (try to scrape out some of the seeds if you don't want it very spicy)
San Jose 22nd Ward Easy Chocolate Pot de Crème
Blend in blender 20 seconds:
1 egg
Add:
2 T. sugar
Dash of salt
Combine in bowl:
1 6 oz. pkg. mint chocolate chips
¾ C. hot milk
Add to blender & blend 1 minute.
Pour into serving cups & refrigerate several hours to harden.
Serves 6
1 egg
Add:
2 T. sugar
Dash of salt
Combine in bowl:
1 6 oz. pkg. mint chocolate chips
¾ C. hot milk
Add to blender & blend 1 minute.
Pour into serving cups & refrigerate several hours to harden.
Serves 6
Hot Fudge Sauce
Melt in a double boiler:
½ C. butter
4 1oz. squares chocolate
Add gradually:
3 C. sugar
Sprinkle in:
½ t. salt
Stir in slowly:
1 2/3 C. evaporated milk
½ C. butter
4 1oz. squares chocolate
Add gradually:
3 C. sugar
Sprinkle in:
½ t. salt
Stir in slowly:
1 2/3 C. evaporated milk
Martha Stewart’s Peach Ice Cream
Mix in a non reactive bowl and let sit for 2 hours to draw out the juices:
3 large peaches, unpeeled and cut into 1 inch cubes
1 t. fresh lemon juice
½ C. sugar
Stir occasionally & mash peaches.
Add:
½ C. milk
½ t. vanilla extract
Let stand 30 minutes.
Beat together:
1 egg
1 egg yolk
Gradually add:
¼ C. sugar
Add:
1 C. whipping cream
Gradually add & mix to blend:
Peach mixture
Chill, then pour into an ice cream maker and freeze according to manufacturer’s instructions.
3 large peaches, unpeeled and cut into 1 inch cubes
1 t. fresh lemon juice
½ C. sugar
Stir occasionally & mash peaches.
Add:
½ C. milk
½ t. vanilla extract
Let stand 30 minutes.
Beat together:
1 egg
1 egg yolk
Gradually add:
¼ C. sugar
Add:
1 C. whipping cream
Gradually add & mix to blend:
Peach mixture
Chill, then pour into an ice cream maker and freeze according to manufacturer’s instructions.
Ben & Jerry’s Homemade Vanilla Ice Cream
1 C. milk
1 vanilla bean
1 egg
2 egg yolks
¾ C. sugar
2 C. heavy cream
Pour milk into a small saucepan. Split the vanilla bean in half lengthwise and scrape the tiny seeds into the milk. Add the empty pod and heat the mixture over a low flame until just below boiling.
Set aside to cool.
Beat the egg and egg yolks at high speed until light and fluffy, about 2 minutes. Gradually add the sugar, beating until mixture thickens. Lower the speed and mix in the cooled milk. Remove the pod and add the cream. Chill then pour into an ice cream maker and freeze according to manufacturer’s instructions.
1 vanilla bean
1 egg
2 egg yolks
¾ C. sugar
2 C. heavy cream
Pour milk into a small saucepan. Split the vanilla bean in half lengthwise and scrape the tiny seeds into the milk. Add the empty pod and heat the mixture over a low flame until just below boiling.
Set aside to cool.
Beat the egg and egg yolks at high speed until light and fluffy, about 2 minutes. Gradually add the sugar, beating until mixture thickens. Lower the speed and mix in the cooled milk. Remove the pod and add the cream. Chill then pour into an ice cream maker and freeze according to manufacturer’s instructions.
Grandma Beth Johnston’s Frozen Dessert from when Mom and Dad were first married
Slice lengthwise 1 inch thick:
an angel food cake loaf
three different colors of sherbet from a box
(lime, orange and raspberry)
Layer cake then sherbet, cake then sherbet, cake then sherbet, cake.
Trim finished loaf so edges are even.
Frost entire dessert, top, bottom and sides with:
Whipped cream
Freeze:
To serve slice cross wise so that all three colors of sherbet show.
Garnish with a mint leaf.
an angel food cake loaf
three different colors of sherbet from a box
(lime, orange and raspberry)
Layer cake then sherbet, cake then sherbet, cake then sherbet, cake.
Trim finished loaf so edges are even.
Frost entire dessert, top, bottom and sides with:
Whipped cream
Freeze:
To serve slice cross wise so that all three colors of sherbet show.
Garnish with a mint leaf.
Orange Sherbet Dessert
1 quart vanilla ice cream, softened
1 pint orange sherbet, softened
2 to 3 bananas, diced
2 cups cashews, salt rinsed off and chopped
Transfer sherbet and ice cream to a large bowl or large plastic container with lid. Add bananas and cashews. Serve immediately or return to freezer. Allow to soften before serving.
Serves 8-10.
1 pint orange sherbet, softened
2 to 3 bananas, diced
2 cups cashews, salt rinsed off and chopped
Transfer sherbet and ice cream to a large bowl or large plastic container with lid. Add bananas and cashews. Serve immediately or return to freezer. Allow to soften before serving.
Serves 8-10.
Frozen Fruit Dessert
Combine:
1 ½ gallon raspberry sherbet, softened
1 16 oz. can crushed pineapple with juice
5 sliced bananas
1 large bag frozen strawberries
1 large bag frozen blueberries
Refreeze in Tupperware container.
Soften a little before serving.
Serve with
A cookie
1 ½ gallon raspberry sherbet, softened
1 16 oz. can crushed pineapple with juice
5 sliced bananas
1 large bag frozen strawberries
1 large bag frozen blueberries
Refreeze in Tupperware container.
Soften a little before serving.
Serve with
A cookie
Mom’s BYU Roommate Nelda’s Lemon Cheese Cake
Make & cool a graham cracker crust in a 9 x 13 inch glass baking pan.
Combine and chill until thick & syrupy:
1 3 oz. pkg. lemon Jell-O
1 C. hot water
Cream:
1 C. sugar
1 8 oz. pkg. creamed cheese
Whip:
1 can cold evaporated milk
Fold together:
Lemon mixture
Creamed cheese mixture
Whipped evaporated milk
Pour into graham cracker crust.
Refrigerate until set & chilled.
Combine and chill until thick & syrupy:
1 3 oz. pkg. lemon Jell-O
1 C. hot water
Cream:
1 C. sugar
1 8 oz. pkg. creamed cheese
Whip:
1 can cold evaporated milk
Fold together:
Lemon mixture
Creamed cheese mixture
Whipped evaporated milk
Pour into graham cracker crust.
Refrigerate until set & chilled.
Frosted Strawberry Squares
Mix and spread into a 9 x 13 pan:
1 C. flour
½ C. brown sugar
½ C. chopped walnuts or pecans
½ C. melted margarine
Bake at 35o degrees for 10 minutes, stirring a couple of times.
Cool
Combine & beat at high speed until creamy:
1 10 oz. pkg. frozen strawberries
2 egg whites
2 t. lemon juice
2/3 C. sugar
Fold in:
1 C. whipping cream, whipped.
Crumble nut crust and spread 2/3 on bottom of baking dish.
Spread creamed mixture over crumbs and top with remaining crumbs.
Cover and freeze 4-6 hours before serving.
1 C. flour
½ C. brown sugar
½ C. chopped walnuts or pecans
½ C. melted margarine
Bake at 35o degrees for 10 minutes, stirring a couple of times.
Cool
Combine & beat at high speed until creamy:
1 10 oz. pkg. frozen strawberries
2 egg whites
2 t. lemon juice
2/3 C. sugar
Fold in:
1 C. whipping cream, whipped.
Crumble nut crust and spread 2/3 on bottom of baking dish.
Spread creamed mixture over crumbs and top with remaining crumbs.
Cover and freeze 4-6 hours before serving.
Martha Stewart’s Easter Pastiera (Ricotta Cake) April 2003
Bring to a boil in a large saucepan over medium high heat:
1 quart whole milk
Stir in:
¾ C. Arborio rice
1 t. ground cinnamon
½ t. salt
1 vanilla bean, split lengthwise.
Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
Remove pan from heat. Stir in:
¾ C. granulated sugar.
Cover; let cool, stirring occasionally. Discard vanilla bean.
Preheat oven to 350 degrees. Butter & flour an 9 inch spring form pan.
In a large bowl, combine:
the rice mixture
3 pounds fresh ricotta cheese, drained
3 large eggs
3 egg yolks
½ C. sugar
Pour into prepared pan.
Bake until golden on top and almost set in the center 65 to 70 minutes; cover with foil if starting to brown too much.
Cool, run knife around edge to loosen from pan and gently remove ring. Transfer cake to a service platter.
Sprinkle with:
Powdered confectioners’ sugar.
Serve at room temperature, with strawberry sauce along side wedge of cake.
Strawberry Sauce
Combine in a medium non-reactive saucepan:
1 pint strawberries, halved
2 T. sugar
2 t. lemon juice
Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5-7 minutes.
Serve warm or at room temperature.
1 quart whole milk
Stir in:
¾ C. Arborio rice
1 t. ground cinnamon
½ t. salt
1 vanilla bean, split lengthwise.
Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
Remove pan from heat. Stir in:
¾ C. granulated sugar.
Cover; let cool, stirring occasionally. Discard vanilla bean.
Preheat oven to 350 degrees. Butter & flour an 9 inch spring form pan.
In a large bowl, combine:
the rice mixture
3 pounds fresh ricotta cheese, drained
3 large eggs
3 egg yolks
½ C. sugar
Pour into prepared pan.
Bake until golden on top and almost set in the center 65 to 70 minutes; cover with foil if starting to brown too much.
Cool, run knife around edge to loosen from pan and gently remove ring. Transfer cake to a service platter.
Sprinkle with:
Powdered confectioners’ sugar.
Serve at room temperature, with strawberry sauce along side wedge of cake.
Strawberry Sauce
Combine in a medium non-reactive saucepan:
1 pint strawberries, halved
2 T. sugar
2 t. lemon juice
Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5-7 minutes.
Serve warm or at room temperature.
Janey Barrett’s “Real” English Trifle
Cut into small squares and place in the bottom of a clear bowl or individual dishes:
1 white or yellow baked cake from a mix or an
Angel food cake or
Pound cake
Layer over cake:
Raspberry filling. (Use Wilderness brand or make your own from fresh or frozen raspberries, cornstarch, sugar cooked until a little thickened)
Layer over raspberry filling:
Drained cans of fruit cocktail
Kiwi slices, for color
Layer over fruit cocktail:
Bird’s Custard
Layer over bird’s custard:
Whipped Cream
Chill & Serve
1 white or yellow baked cake from a mix or an
Angel food cake or
Pound cake
Layer over cake:
Raspberry filling. (Use Wilderness brand or make your own from fresh or frozen raspberries, cornstarch, sugar cooked until a little thickened)
Layer over raspberry filling:
Drained cans of fruit cocktail
Kiwi slices, for color
Layer over fruit cocktail:
Bird’s Custard
Layer over bird’s custard:
Whipped Cream
Chill & Serve
Mom’s English Trifle
Tear into bite sized pieces:
1 angel food cake
Layer twice in a glass bowl:
Cake pieces
Sliced fresh strawberries
Sliced bananas
Lemon pudding &/or
Banana Pudding
Whipped Cream
1 angel food cake
Layer twice in a glass bowl:
Cake pieces
Sliced fresh strawberries
Sliced bananas
Lemon pudding &/or
Banana Pudding
Whipped Cream
Ann Strong’s Holiday Dessert
Cream:
1 square butter (1/2 C.)
1 C. sugar
Add:
1 egg
Combine & add:
1 C. flour
1 t. soda
1 t. cloves
1 t. cinnamon
Add:
3 medium grated apples
½ C. walnuts
Bake at 375 degrees for 45 minutes.
Serve warm with sauce.
Sauce:
Simmer in double boiler for 1 ½ hours:
½ C. white sugar
½ C. brown sugar
1 C. whipping cream
Serve warm over squares of warm dessert.
1 square butter (1/2 C.)
1 C. sugar
Add:
1 egg
Combine & add:
1 C. flour
1 t. soda
1 t. cloves
1 t. cinnamon
Add:
3 medium grated apples
½ C. walnuts
Bake at 375 degrees for 45 minutes.
Serve warm with sauce.
Sauce:
Simmer in double boiler for 1 ½ hours:
½ C. white sugar
½ C. brown sugar
1 C. whipping cream
Serve warm over squares of warm dessert.
Martha Stewart’s Chocolate Bread Pudding from Linda Matthews
Use a day old load of brioche or good quality white bread for this pudding, but don’t remove the crusts. If made ahead and refrigerated, you can reheat the whole pudding, covered with foil. Serves 8 to 10.
2 Cups heavy cream
2 Cups milk
1 Tablespoon vanilla
1 Loaf brioche or good quality white bread (about 1 pound)
12 Ounces bittersweet chocolate, roughly chopped, plus ¼ C. shaved for garnish
8 large egg yolks
¾ C. sugar
whipping cream
1. Heat oven to 325 degrees. Cut the brioche into ¼ inch thick slices. Cut each slice into quarters, reserving bread tops. Fill a 9 x 12 glass baking dish with the bread pieces.
2. Place cream, milk and vanilla in a medium saucepan and bring to a boil. Remove from Heat and add chocolate. Whish until smooth. Combine egg yolks and sugar in a large bowl. Whish to combine. Very slowly pour chocolate mixture into egg-yolk mixture, whisking constantly, until fully combined.
3. Slowly pour half of the chocolate mixture over bread, making sure that all bread is thoroughly soaked. Arrange the reserved bread tops on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining chocolate mixture over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over dish and press down to soak bread thoroughly. Remove plastic and wipe edges of the dish with a damp towel and allow to sit for 30 minutes. Place dish in a larger pan, and fill with hot water halfway up the sides of the dish. Bake until set, about 35 minutes. Serve with whipped cream and chocolate shavings.
2 Cups heavy cream
2 Cups milk
1 Tablespoon vanilla
1 Loaf brioche or good quality white bread (about 1 pound)
12 Ounces bittersweet chocolate, roughly chopped, plus ¼ C. shaved for garnish
8 large egg yolks
¾ C. sugar
whipping cream
1. Heat oven to 325 degrees. Cut the brioche into ¼ inch thick slices. Cut each slice into quarters, reserving bread tops. Fill a 9 x 12 glass baking dish with the bread pieces.
2. Place cream, milk and vanilla in a medium saucepan and bring to a boil. Remove from Heat and add chocolate. Whish until smooth. Combine egg yolks and sugar in a large bowl. Whish to combine. Very slowly pour chocolate mixture into egg-yolk mixture, whisking constantly, until fully combined.
3. Slowly pour half of the chocolate mixture over bread, making sure that all bread is thoroughly soaked. Arrange the reserved bread tops on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining chocolate mixture over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over dish and press down to soak bread thoroughly. Remove plastic and wipe edges of the dish with a damp towel and allow to sit for 30 minutes. Place dish in a larger pan, and fill with hot water halfway up the sides of the dish. Bake until set, about 35 minutes. Serve with whipped cream and chocolate shavings.
The Quilted Giraffe’s Rice Pudding Recipe from The Oregonian
Combine, bring to a boil, reduce heat, cover and simmer for 20 minutes:
1 C. long grain rice
½ t. salt
1 ½ C. water
Remove from heat and add:
1 ½ C. sugar
½ C. finely chopped fresh ginger
3 T. chopped candied orange peel
1 vanilla bean, cut in half
2 T. lemon juice
Let stand 15 minutes.
Strain milk mixture and gently whisk in:
12 egg yolks
Stir milk mixture into cooked rice and turn into a 9 x 13 inch baking dish. Place in a larger pan containing hot water to come halfway up sides and bake 45 minutes at 300 degrees.
Remove from water bath and cool then chill. Spoon fruit topping over pudding.
Fruit topping:
Combine & marinate 30 minutes:
1 pt sliced, fresh strawberries
1 C. raspberries
¼ C. candied orange peel strips
2 T. honey
2 T. lemon juice
1 C. long grain rice
½ t. salt
1 ½ C. water
Remove from heat and add:
1 ½ C. sugar
½ C. finely chopped fresh ginger
3 T. chopped candied orange peel
1 vanilla bean, cut in half
2 T. lemon juice
Let stand 15 minutes.
Strain milk mixture and gently whisk in:
12 egg yolks
Stir milk mixture into cooked rice and turn into a 9 x 13 inch baking dish. Place in a larger pan containing hot water to come halfway up sides and bake 45 minutes at 300 degrees.
Remove from water bath and cool then chill. Spoon fruit topping over pudding.
Fruit topping:
Combine & marinate 30 minutes:
1 pt sliced, fresh strawberries
1 C. raspberries
¼ C. candied orange peel strips
2 T. honey
2 T. lemon juice
Delicious Baked Rice Pudding that Grandpa Packer would love! Family Fun February 2002
Combine in shallow 2 quart baking dish:
½ C. long grain white rice
1 t. butter
1/8 t. salt
Add & stir till butter melts:
2 C. boiling water
Cook in preheated 350 degree oven for 30 minutes or until liquid is absorbed.
Combine and add to rice mixture, stirring well:
1 large beaten egg
2 ¼ C. warm milk
½ C. sugar
½ C. raisins
Sprinkle with:
Ground cinnamon or nutmeg
Bake at 350 degrees 35-40 minutes until almost all liquid is absorbed.
½ C. long grain white rice
1 t. butter
1/8 t. salt
Add & stir till butter melts:
2 C. boiling water
Cook in preheated 350 degree oven for 30 minutes or until liquid is absorbed.
Combine and add to rice mixture, stirring well:
1 large beaten egg
2 ¼ C. warm milk
½ C. sugar
½ C. raisins
Sprinkle with:
Ground cinnamon or nutmeg
Bake at 350 degrees 35-40 minutes until almost all liquid is absorbed.
Flan Recipe from Who Knows Where!
Caramelize :
½ C. sugar
in a small heavy skillet over medium heat by stirring constantly for 8 to 10 minutes or till sugar melts and turns a rich brown color. Remove from heat and immediately pour into a 4 ½ C. metal ring mold (8 inch diameter). Holding mold with potholders quickly rotate mold so sugar coats the bottom and sides evenly.
In a large mixing bowl lightly beat:
6 eggs.
Stir in:
3 C. milk
½ C. sugar
1 ½ t. vanilla
1 t. grated orange peel.
Place caramel- coated ring mold in a 9x9x2 inch or 13x9x2 inch baking pan on an oven rack. Pour egg mixture into mold. Pour the hottest tap water available into the baking pan around the mold to a depth of 1 inch. Bake in a 325 degree oven for 50 to 53 minutes or till a knife inserted halfway between center and edge comes out clean. Remove the mold from the hot water. Cool flan on a wire rack. Chill for at least 3 ½ hours.
Un-mold flan by loosening edges with a spatula. Slip end of spatula down sides to let air in. Invert mold onto serving platter. Spoon any caramel mixture atop custard. Pile in center of mold:
sliced strawberries
sliced kiwi
Makes 10 to 12 servings
½ C. sugar
in a small heavy skillet over medium heat by stirring constantly for 8 to 10 minutes or till sugar melts and turns a rich brown color. Remove from heat and immediately pour into a 4 ½ C. metal ring mold (8 inch diameter). Holding mold with potholders quickly rotate mold so sugar coats the bottom and sides evenly.
In a large mixing bowl lightly beat:
6 eggs.
Stir in:
3 C. milk
½ C. sugar
1 ½ t. vanilla
1 t. grated orange peel.
Place caramel- coated ring mold in a 9x9x2 inch or 13x9x2 inch baking pan on an oven rack. Pour egg mixture into mold. Pour the hottest tap water available into the baking pan around the mold to a depth of 1 inch. Bake in a 325 degree oven for 50 to 53 minutes or till a knife inserted halfway between center and edge comes out clean. Remove the mold from the hot water. Cool flan on a wire rack. Chill for at least 3 ½ hours.
Un-mold flan by loosening edges with a spatula. Slip end of spatula down sides to let air in. Invert mold onto serving platter. Spoon any caramel mixture atop custard. Pile in center of mold:
sliced strawberries
sliced kiwi
Makes 10 to 12 servings
From Caroline… Herrera’s Mex-American Cheesecake
Blend in a blender until bubbly or well mixed:
1 can condensed milk
5 eggs
1 oz. pkg. creamed cheese, softened
juice from 3 lemons
Pour into a:
Graham cracker shell.
Bake 45 minutes to an hour at 350 degrees.
1 can condensed milk
5 eggs
1 oz. pkg. creamed cheese, softened
juice from 3 lemons
Pour into a:
Graham cracker shell.
Bake 45 minutes to an hour at 350 degrees.
Peruvian Flan ala Ester- from Caroline’s Mission
Melt Sugar into caramel in a pot, then pour into Pyrex and move around to cover bottom.
Mix until bubbly:
1 can evaporated milk
1 can condensed milk
7 eggs
1 t. vanilla
Pour into Pyrex
Bake 1 hour at 350 degrees.
Flan is done when it can be pierced clean with a knife.
Can add:
Coconut
Fruit in chunks
Almond extract
Substituting Creamed cheese for evaporated milk makes it taste like cheese cake.
Mix until bubbly:
1 can evaporated milk
1 can condensed milk
7 eggs
1 t. vanilla
Pour into Pyrex
Bake 1 hour at 350 degrees.
Flan is done when it can be pierced clean with a knife.
Can add:
Coconut
Fruit in chunks
Almond extract
Substituting Creamed cheese for evaporated milk makes it taste like cheese cake.
Lemon Soufflé from Sunset Magazine
Whisk together in a 3 quart pan over medium high heat:
4 T. melted butter
¼ c. flour
1 C. half and half
1/3 C. granulated sugar
Whisk constantly until mixture comes to a boil and boil 30 seconds.
Remove from heat & whisk in:
1/3 c. lemon juice
6 egg yolks
2 t. grated lemon peel
Beat until foamy:
6 egg whites
Add:
¼ t. cream of tartar
and beat until soft peaks form.
Beat in one tablespoon at a time until whites hold straight, glossy peaks when beaters are lifted:
1/3 C. sugar
Stir into yolk mixture:
1 C egg whites
Gently fold yolk mixture into whites until no streaks remain.
Spoon mixture evenly into 1¼ to 1½ C. sized ramekins. (they’ll be full)
Bake in a 375 degree oven until softly set (when gently shaken, soufflés should ripple in center only) 12 to 13 minutes. For a drier texture, bake 20 minutes.
Meanwhile, in a 1 to 2 quart pan, combine:
2 t. cornstarch
6 T sugar
½ C. lemon juice
Stir over medium high heat until bubbling 3 to 5 minutes.
Stir in:
½ t. lemon peel
Spoon a hole in the center of each soufflé and pour in sauce then sift with:
powdered sugar
Serve immediately!!!
4 T. melted butter
¼ c. flour
1 C. half and half
1/3 C. granulated sugar
Whisk constantly until mixture comes to a boil and boil 30 seconds.
Remove from heat & whisk in:
1/3 c. lemon juice
6 egg yolks
2 t. grated lemon peel
Beat until foamy:
6 egg whites
Add:
¼ t. cream of tartar
and beat until soft peaks form.
Beat in one tablespoon at a time until whites hold straight, glossy peaks when beaters are lifted:
1/3 C. sugar
Stir into yolk mixture:
1 C egg whites
Gently fold yolk mixture into whites until no streaks remain.
Spoon mixture evenly into 1¼ to 1½ C. sized ramekins. (they’ll be full)
Bake in a 375 degree oven until softly set (when gently shaken, soufflés should ripple in center only) 12 to 13 minutes. For a drier texture, bake 20 minutes.
Meanwhile, in a 1 to 2 quart pan, combine:
2 t. cornstarch
6 T sugar
½ C. lemon juice
Stir over medium high heat until bubbling 3 to 5 minutes.
Stir in:
½ t. lemon peel
Spoon a hole in the center of each soufflé and pour in sauce then sift with:
powdered sugar
Serve immediately!!!
Debra Stewart’s Apple-Raisin Crisp
1/2 c. raisins (optional)
1/2 c. rolled oats
1/2 c. packed brown sugar
1/4 c. flour
1/2 t. cinnamon
1/2 c. butter
1/2 c. pecans
6 medium apples, peeled, cored, and sliced (6 cups)
2 T. sugar
In a small mixing bowl, pour enough boiling water over the raisins to cover them. let stand 5 min. then drain raisins.
For topping, in a medium mixing bowl stir together rolled oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in chopped pecans. Set aside topping.
For filling, in large mixing bowl combine drained raisins, sliced apples, and sugar, then gently toss till combined. Transfer the filling to an ungreased 9x9x2 inch baking pan.
Sprinkle the topping on the filling. Bake in a 375 degree oven for 30 to 35 minutes or till the apples are tender and topping is golden
1/2 c. rolled oats
1/2 c. packed brown sugar
1/4 c. flour
1/2 t. cinnamon
1/2 c. butter
1/2 c. pecans
6 medium apples, peeled, cored, and sliced (6 cups)
2 T. sugar
In a small mixing bowl, pour enough boiling water over the raisins to cover them. let stand 5 min. then drain raisins.
For topping, in a medium mixing bowl stir together rolled oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in chopped pecans. Set aside topping.
For filling, in large mixing bowl combine drained raisins, sliced apples, and sugar, then gently toss till combined. Transfer the filling to an ungreased 9x9x2 inch baking pan.
Sprinkle the topping on the filling. Bake in a 375 degree oven for 30 to 35 minutes or till the apples are tender and topping is golden
Los Rios Apple Crisp
Mix together and place in a 9 inch square baking dish:
8 C. peeled, cored and thinly sliced apples (Gravenstein, Granny Smith)
½ C. sugar
2 T. flour
2 t. cinnamon
Combine:
1 C. rolled oats
½ C. brown sugar
½ C. butter or margarine
¾ C. flour
Stir in:
¾ C. chopped pecans
Sprinkle topping evenly over apples.
Bake at 350 degrees 45 minutes to an hour until apples are tender and topping is browned. Cover with foil if necessary.
Spoon into bowls to serve and top with:
Vanilla ice cream
8 C. peeled, cored and thinly sliced apples (Gravenstein, Granny Smith)
½ C. sugar
2 T. flour
2 t. cinnamon
Combine:
1 C. rolled oats
½ C. brown sugar
½ C. butter or margarine
¾ C. flour
Stir in:
¾ C. chopped pecans
Sprinkle topping evenly over apples.
Bake at 350 degrees 45 minutes to an hour until apples are tender and topping is browned. Cover with foil if necessary.
Spoon into bowls to serve and top with:
Vanilla ice cream
Lis’s Favorite Slippey-Slidey Dessert aka “Dump Cake”
Combine in a 9 x 13 cake pan:
1 can pie filling
1 can crushed pineapple with juice
Sprinkle over top”
1 white or yellow cake mix
Cut over top:
1 ½ cubes butter
Top with:
1 C. chopped nuts
Bake 350 degrees, 1 hour.
Serve with:
vanilla ice cream or
whipped cream
1 can pie filling
1 can crushed pineapple with juice
Sprinkle over top”
1 white or yellow cake mix
Cut over top:
1 ½ cubes butter
Top with:
1 C. chopped nuts
Bake 350 degrees, 1 hour.
Serve with:
vanilla ice cream or
whipped cream
Prize Winning Peach-Nectarine Torte
Combine in Dutch oven:
½ C. chopped nuts
½ C. raisins
½ t. cinnamon
¼ t. nutmeg
½ C. sugar
Stir in & cook over medium heat until bubbly, stirring occasionally
8 peaches, peeled & sliced
4 nectarines, sliced
Spoon into a 2 quart baking dish.
Combine and spoon on top of fruit:
1 ½ C. flour
½ C. sugar
1 ½ t. baking powder
1 egg
2 T. milk
Sprinkle with:
1 T. sugar
Place dish on baking sheet and bake for 34 or 40 minutes at 350 degrees until topping is golden brown.
Serve warm.
½ C. chopped nuts
½ C. raisins
½ t. cinnamon
¼ t. nutmeg
½ C. sugar
Stir in & cook over medium heat until bubbly, stirring occasionally
8 peaches, peeled & sliced
4 nectarines, sliced
Spoon into a 2 quart baking dish.
Combine and spoon on top of fruit:
1 ½ C. flour
½ C. sugar
1 ½ t. baking powder
1 egg
2 T. milk
Sprinkle with:
1 T. sugar
Place dish on baking sheet and bake for 34 or 40 minutes at 350 degrees until topping is golden brown.
Serve warm.
Holli Arnold’s Old Fashioned Blackberry Cobbler from the Lake Oswego Stake General Authority Dinner August 2002
Crust: 1/2 C unsalted butter
3/4 C sugar
3 egg yolks
1/2 C sour cream
1-1/2 C all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp pure vanilla extract
1 T ground ginger
Filling: 5 C Blackberries or Marion berries
1 C sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
Zest of 1 lemon
2 T cornstarch
2 T unsalted butter
Garnishes: 1 Quart Vanilla Ice Cream
Mint sprigs
To prepare the crust, put the butter and sugar in the bowl of a heavy-duty mixer and mix on medium speed until smooth and creamy. Add the yolks one at a time, mixing well after each addition. Add the sour cream and mix well. Add the flour, baking powder, soda, vanilla and ginger and mix well. Set aside.
To prepare the filling, preheat the oven to 375 degrees. Butter a 2-quart baking dish or eight 8-ounce individual gratin cups. Put the berries, sugar, cinnamon, ginger, lemon zest, cornstarch and butter (cut into small pieces) in a large bowl and toss to mix and coat berries. Pour the filling into the baking dish or divide among the gratin cups, and then top with the crust, gently spreading the dough to cover the filling. Bake in the oven until the topping is golden brown and a knife inserted in the center comes out clean - about 40 minutes.
Remove from the oven and cool for 10 minutes.
Spoon the warm cobbler into serving bowls and top with a scoop of ice cream, garnishing with mint leaves. Enjoy!
3/4 C sugar
3 egg yolks
1/2 C sour cream
1-1/2 C all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp pure vanilla extract
1 T ground ginger
Filling: 5 C Blackberries or Marion berries
1 C sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
Zest of 1 lemon
2 T cornstarch
2 T unsalted butter
Garnishes: 1 Quart Vanilla Ice Cream
Mint sprigs
To prepare the crust, put the butter and sugar in the bowl of a heavy-duty mixer and mix on medium speed until smooth and creamy. Add the yolks one at a time, mixing well after each addition. Add the sour cream and mix well. Add the flour, baking powder, soda, vanilla and ginger and mix well. Set aside.
To prepare the filling, preheat the oven to 375 degrees. Butter a 2-quart baking dish or eight 8-ounce individual gratin cups. Put the berries, sugar, cinnamon, ginger, lemon zest, cornstarch and butter (cut into small pieces) in a large bowl and toss to mix and coat berries. Pour the filling into the baking dish or divide among the gratin cups, and then top with the crust, gently spreading the dough to cover the filling. Bake in the oven until the topping is golden brown and a knife inserted in the center comes out clean - about 40 minutes.
Remove from the oven and cool for 10 minutes.
Spoon the warm cobbler into serving bowls and top with a scoop of ice cream, garnishing with mint leaves. Enjoy!
Aunt Carolyn’s Yummy Any Fruit Crunchy Cobbler
Combine & place in a shallow 2 qt. (8X8) baking dish:
5 C. cut up fruit peaches (pie cherries, apples, blackberries, plums
¼ C. brown sugar
3 T. flour
½ t. cinnamon
Combine until crumbly & sprinkle over fruit:
1 C. flour
1 C. sugar
1 t. baking powder
¼ t. salt
¼ t. nutmeg
1 well beaten egg
Pour over top:
1/2 C. melted butter
Bake at 375 degrees 40-45 minutes.
Serve warm, topped with:
Ice cream
5 C. cut up fruit peaches (pie cherries, apples, blackberries, plums
¼ C. brown sugar
3 T. flour
½ t. cinnamon
Combine until crumbly & sprinkle over fruit:
1 C. flour
1 C. sugar
1 t. baking powder
¼ t. salt
¼ t. nutmeg
1 well beaten egg
Pour over top:
1/2 C. melted butter
Bake at 375 degrees 40-45 minutes.
Serve warm, topped with:
Ice cream
Blueberry Crunch
Mix together:
2 T. flour
¼ t. salt
½ C. sugar
Stir in:
1 pt. blueberries
2 T. lemon juice
½ C. water or
blueberry juice
Spread into an 8 x 8 inch pan.
Combine & sprinkle on top::
¼ C. flour
½ C. oatmeal
¼ C. brown sugar
½ t. salt
¼ C. shortening
Bake for 25 minutes at 375 degrees.
Serve with:
Vanilla ice cream or
Whipped cream topping
2 T. flour
¼ t. salt
½ C. sugar
Stir in:
1 pt. blueberries
2 T. lemon juice
½ C. water or
blueberry juice
Spread into an 8 x 8 inch pan.
Combine & sprinkle on top::
¼ C. flour
½ C. oatmeal
¼ C. brown sugar
½ t. salt
¼ C. shortening
Bake for 25 minutes at 375 degrees.
Serve with:
Vanilla ice cream or
Whipped cream topping
Northwest Cobbler
Use Dan’s famous peach cobbler recipe with a combination of blueberries, raspberries, blackberries instead of peaches.
Dan’s Famous Peach Cobbler
Filling
Combine:
3 lbs. fresh ripe peaches, sliced & ¼ C. water or
2 cans 1 lb. 14 oz sliced peaches & ¼ C. peach juice
½ C. sugar
2 T. flour
1 T. lemon juice
½ t. vanilla
¼ t. almond extract
½ t. ground cinnamon
¼ t. salt
Place in 8 x 8 baking dish
Dot with 2 t. butter
Topping
Mix together until smooth:
1 C. flour
1 C. sugar
1 t. baking powder
¼ t. salt
4 T. softened butter
2 eggs
Spread on top of filling.
Bake at 357 degrees 50 minutes.
Serve with:
vanilla ice cream or light cream
Combine:
3 lbs. fresh ripe peaches, sliced & ¼ C. water or
2 cans 1 lb. 14 oz sliced peaches & ¼ C. peach juice
½ C. sugar
2 T. flour
1 T. lemon juice
½ t. vanilla
¼ t. almond extract
½ t. ground cinnamon
¼ t. salt
Place in 8 x 8 baking dish
Dot with 2 t. butter
Topping
Mix together until smooth:
1 C. flour
1 C. sugar
1 t. baking powder
¼ t. salt
4 T. softened butter
2 eggs
Spread on top of filling.
Bake at 357 degrees 50 minutes.
Serve with:
vanilla ice cream or light cream
Baker’s German Sweet Chocolate Brownies
Microwave until completely melted:
1 4 oz. pkg. Baker’s German’s Sweet Baking Chocolate
¼ C. (1/2 stick) butter
Stir in:
½ C. brown sugar
2 eggs
½ C. flour
½ C. chopped pecans
Spread in 8 inch square, buttered, glass baking dish
Mix:
1 1/3 C. coconut
¼ C. brown sugar
½ C. chopped pecans
¼ C. milk
Spoon evenly over brownie batter.
Bake 35 minutes at 350 degrees until toothpick inserted in center comes out clean.
Do not over bake.
1 4 oz. pkg. Baker’s German’s Sweet Baking Chocolate
¼ C. (1/2 stick) butter
Stir in:
½ C. brown sugar
2 eggs
½ C. flour
½ C. chopped pecans
Spread in 8 inch square, buttered, glass baking dish
Mix:
1 1/3 C. coconut
¼ C. brown sugar
½ C. chopped pecans
¼ C. milk
Spoon evenly over brownie batter.
Bake 35 minutes at 350 degrees until toothpick inserted in center comes out clean.
Do not over bake.
Baker’s Turtle Brownies
Microwave until melted:
4 squares unsweetened baking chocolate
¾ C. (1 ½ sticks) butter
Stir into chocolate:
2 C. sugar
Mix in:
4 eggs
1 C. flour
Spread ½ batter in greased, foil lined, 9 x 13 baking pan.
Bake 25 minutes at 350 degrees.
Meanwhile, microwave until caramels begin to melt- 3 minutes:
1 14 oz. pkg. caramels
1/3 C. heavy cream
Whisk until smooth.
Stir in:
2 C. pecan or walnut halves
Spread caramel mixture over brownie batter in pan.
Sprinkle with:
1 pkg. (12 oz.) chocolate chips
Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with:
1 more C. halved pecans or walnuts
Bake an additional 30 minutes.
Cool in pan. Cut around edge.
Lift from pan using foil as handles.
Cut and serve.
4 squares unsweetened baking chocolate
¾ C. (1 ½ sticks) butter
Stir into chocolate:
2 C. sugar
Mix in:
4 eggs
1 C. flour
Spread ½ batter in greased, foil lined, 9 x 13 baking pan.
Bake 25 minutes at 350 degrees.
Meanwhile, microwave until caramels begin to melt- 3 minutes:
1 14 oz. pkg. caramels
1/3 C. heavy cream
Whisk until smooth.
Stir in:
2 C. pecan or walnut halves
Spread caramel mixture over brownie batter in pan.
Sprinkle with:
1 pkg. (12 oz.) chocolate chips
Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with:
1 more C. halved pecans or walnuts
Bake an additional 30 minutes.
Cool in pan. Cut around edge.
Lift from pan using foil as handles.
Cut and serve.
Bonnie Bridge’s Bars
Combine:
1 C. butter
2 C. brown sugar
2 eggs
2 t. vanilla
Add and blend:
3 ½ C. quick oats
2 ½ C. flour
1 t. baking soda
1 t. salt
Pat into ungreased 9 x 13 pan.
Heat until smooth:
1 ½ C. chocolate chips
1 14 oz. can Eagle brand milk
2 T. butter
½ t. salt
Remove from heat and add:
2 t. vanilla
½ C. chopped nuts
Spread on top of flour mixture.
Top with remaining oat mixture.
Bake 350 degrees for 25 minutes.
Cool and cut.
Makes 6 dozen.
1 C. butter
2 C. brown sugar
2 eggs
2 t. vanilla
Add and blend:
3 ½ C. quick oats
2 ½ C. flour
1 t. baking soda
1 t. salt
Pat into ungreased 9 x 13 pan.
Heat until smooth:
1 ½ C. chocolate chips
1 14 oz. can Eagle brand milk
2 T. butter
½ t. salt
Remove from heat and add:
2 t. vanilla
½ C. chopped nuts
Spread on top of flour mixture.
Top with remaining oat mixture.
Bake 350 degrees for 25 minutes.
Cool and cut.
Makes 6 dozen.
Suzanne Mosman’s Butterscotch Brownies that Matt likes
Combine and spread in greased 9 by 13 inch pan:
1/2 cup melted butter
2 cups brown sugar
2 teaspoons vanilla
2 eggs
1 and 1/2 Cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips
1 cup nuts (optional)
Bake 25-30 min. at 350 degrees
1/2 cup melted butter
2 cups brown sugar
2 teaspoons vanilla
2 eggs
1 and 1/2 Cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips
1 cup nuts (optional)
Bake 25-30 min. at 350 degrees
Cookie Cake Bars
Megan’s Roommate Kristin’s Special K
Cookie Cake Bars
with Johnston Modifications
Cream together:
1 C. butter
3/4 C white sugar
3/4 C brown sugar
1 t. vanilla
2 eggs
Stir in:
2 C. 2 T. flour
2 t. cinnamon
1 t. baking soda
1 t. salt
Add:
1 C. chocolate chips
1 C. butterscotch chips
Grease and flour 9 x 13 pan.
Spread dough.
Bake 375 degrees 20 minutes or until barely starts to brown and knife in center comes out clean.
Cherry Coconut Bars
Combine and spread in 8 inch pan:
1 C. flour
½ C. butter
3 T. powdered sugar
Bake 350 degrees 25 minutes.
Combine:
2 eggs
1 C. sugar
¼ C. flour
½ t. baking powder
¼ t. salt
1 t. vanilla
¾ C. chopped nuts
½ C. coconut
½ C. quartered maraschino cherries
Spread on pastry.
Bake 25 more minutes at 350 degrees.
1 C. flour
½ C. butter
3 T. powdered sugar
Bake 350 degrees 25 minutes.
Combine:
2 eggs
1 C. sugar
¼ C. flour
½ t. baking powder
¼ t. salt
1 t. vanilla
¾ C. chopped nuts
½ C. coconut
½ C. quartered maraschino cherries
Spread on pastry.
Bake 25 more minutes at 350 degrees.
Kae Rockwood’s Seven Layer Cookie Bars
Melt and spread in a 9 x 13 in baking pan:
¼ C. butter or margarine Spread on top of butter:
1 C. graham cracker crumbs
1 C. butterscotch chips
1 C. semi-sweet chocolate chips
1 C. chopped walnuts or pecans
1 C. shredded coconut
Drizzle on top:
1 14 oz. can sweetened condensed milk
Bake 20-25 minutes till barely golden at 350 degrees.
Cool and cut.
¼ C. butter or margarine Spread on top of butter:
1 C. graham cracker crumbs
1 C. butterscotch chips
1 C. semi-sweet chocolate chips
1 C. chopped walnuts or pecans
1 C. shredded coconut
Drizzle on top:
1 14 oz. can sweetened condensed milk
Bake 20-25 minutes till barely golden at 350 degrees.
Cool and cut.
Mix:
1 C. butter
½ C. powdered sugar
2 C. flour
Spread in 9 x 13 pan and bake 15 minutes at 350 degrees. Cool slightly.
Combine:
2 C. sugar
¼ C. flour
1 T. grated lemon rind
6 T. lemon juice
4 eggs, beaten
pinch salt
½ t. baking powder
Spread on crust and bake 350 degrees for 25 minutes or until set.
Cool and sprinkle with powdered sugar. Chill and cut in squares.
1 C. butter
½ C. powdered sugar
2 C. flour
Spread in 9 x 13 pan and bake 15 minutes at 350 degrees. Cool slightly.
Combine:
2 C. sugar
¼ C. flour
1 T. grated lemon rind
6 T. lemon juice
4 eggs, beaten
pinch salt
½ t. baking powder
Spread on crust and bake 350 degrees for 25 minutes or until set.
Cool and sprinkle with powdered sugar. Chill and cut in squares.
Grandma Packer’s Pecan Bars
Cream:
½ C. butter
¼ C. sugar
Add:
1 egg
½ t. vanilla
1 ¼ C. flour
1/8 t. salt
Spread into 9 x 13 pan.
Bake 350 degrees for 15 minutes.
Combine:
2 eggs, beaten
1 ½ C. brown sugar
½ C. grated coconut
1 C. chopped pecans
2 t. flour
½ t. baking powder
½ t. salt
1 t. vanilla
Spread on top of crust.
Bake 350 degrees for 25 minutes.
Cool.
Spread and spread with butter icing flavored with lemon.
½ C. butter
¼ C. sugar
Add:
1 egg
½ t. vanilla
1 ¼ C. flour
1/8 t. salt
Spread into 9 x 13 pan.
Bake 350 degrees for 15 minutes.
Combine:
2 eggs, beaten
1 ½ C. brown sugar
½ C. grated coconut
1 C. chopped pecans
2 t. flour
½ t. baking powder
½ t. salt
1 t. vanilla
Spread on top of crust.
Bake 350 degrees for 25 minutes.
Cool.
Spread and spread with butter icing flavored with lemon.
Grandma Beth Johnston’s Mint Brownies
Melt & set aside:
3 1 oz. squares unsweetened chocolate
¾ C. butter
Beat: 3 eggs
1 ½ C. granulated sugar
Add: ¾ C. flour
pinch salt
¾ C. chopped nuts
Add to chocolate mixture.
Pour into greased 9 x 13 pan.
Bake 350 degrees 20-25 minutes.
Cream:
¼ C. butter until light
Beat in:
2 ¼ C. powdered sugar
3 T. milk
1 ¼ t. peppermint extract
green food coloring.
Spread over cooled brownies and let stand until firm, about 1 ½ hours.
Melt: ½ C. semi-sweet chocolate pieces
3 T. butter
Spread or swirl over green topping.
Cut into bars.
3 1 oz. squares unsweetened chocolate
¾ C. butter
Beat: 3 eggs
1 ½ C. granulated sugar
Add: ¾ C. flour
pinch salt
¾ C. chopped nuts
Add to chocolate mixture.
Pour into greased 9 x 13 pan.
Bake 350 degrees 20-25 minutes.
Cream:
¼ C. butter until light
Beat in:
2 ¼ C. powdered sugar
3 T. milk
1 ¼ t. peppermint extract
green food coloring.
Spread over cooled brownies and let stand until firm, about 1 ½ hours.
Melt: ½ C. semi-sweet chocolate pieces
3 T. butter
Spread or swirl over green topping.
Cut into bars.
Grandma Packer’s Chocolate Rice Crispie Treats
Melt:
40 large marshmallows
¼ C. butter
1 pkg. chocolate chips
Add:
1 t. mint flavoring
1 t. almond flavoring
5 C. rice crispies
1 C. raisins
Pour into buttered 9 x 13 pan.
40 large marshmallows
¼ C. butter
1 pkg. chocolate chips
Add:
1 t. mint flavoring
1 t. almond flavoring
5 C. rice crispies
1 C. raisins
Pour into buttered 9 x 13 pan.
Grandma Packer’s Frosty Fruit Bars
Mix together:
1 C. shortening
2 C. sugar
2 eggs
2 T. grated orange rind
Stir in:
½ C. orange juice
Add:
5 C. flour
2 t. soda
1 t. salt
1 t. cinnamon
1 t. cloves
1 t. nutmeg
Stir in:
2 C. raisins
2 C. candied fruit
1 C. chopped nuts
Spread on lightly greased cookie sheet.
Bake 375 degrees 20 minutes
Frost and sprinkle with red and green sugar. Cut into bars.
1 C. shortening
2 C. sugar
2 eggs
2 T. grated orange rind
Stir in:
½ C. orange juice
Add:
5 C. flour
2 t. soda
1 t. salt
1 t. cinnamon
1 t. cloves
1 t. nutmeg
Stir in:
2 C. raisins
2 C. candied fruit
1 C. chopped nuts
Spread on lightly greased cookie sheet.
Bake 375 degrees 20 minutes
Frost and sprinkle with red and green sugar. Cut into bars.
Chocolate Cookies
Melt: 4 T. butter
1 square chocolate
Stir in and cool:
1 C. sugar
Add:
2 C. flour
1 t. baking powder
pinch salt
Add:
2 eggs
1 t. vanilla
Drop balls into powdered sugar.
Place on greased cookies sheet.
Bake 400 degrees.
1 square chocolate
Stir in and cool:
1 C. sugar
Add:
2 C. flour
1 t. baking powder
pinch salt
Add:
2 eggs
1 t. vanilla
Drop balls into powdered sugar.
Place on greased cookies sheet.
Bake 400 degrees.
Coconut Macaroons
Combine & let stand for a minute:
2 2/3 C. coconut
¾ C. sweetened condensed milk
1 egg, beaten
¼ t. almond extract
Drop onto brown paper on a baking sheet and flatten slightly.
Bake 325 degrees for 25 minutes until golden brown.
2 2/3 C. coconut
¾ C. sweetened condensed milk
1 egg, beaten
¼ t. almond extract
Drop onto brown paper on a baking sheet and flatten slightly.
Bake 325 degrees for 25 minutes until golden brown.
Cherie Scoffield’s Raisin Filled Cookies
Mix in order in a large bowl:
1 qt. shortening or 2 pounds margarine
2 qts. sugar, add gradually
6 eggs
2 t. vanilla
Add alternately:
1 qt. buttermilk
18 C. flour
5 t. baking powder
2 t. salt
nutmeg/cinnamon, optional
Roll out and cut with round cookie cutter.
Place on cookie sheet and fill with raisin filling:
RAISIN FILLING:
Cover with water:
2 pounds raisins
Add: 1-2 C. sugar to sweeten
Thicken with cornstarch mixed with water and cooked until thick.
Top raisin filling with another cookie, no need to tap down.
Bake at 400 degrees until lightly brown.
1 qt. shortening or 2 pounds margarine
2 qts. sugar, add gradually
6 eggs
2 t. vanilla
Add alternately:
1 qt. buttermilk
18 C. flour
5 t. baking powder
2 t. salt
nutmeg/cinnamon, optional
Roll out and cut with round cookie cutter.
Place on cookie sheet and fill with raisin filling:
RAISIN FILLING:
Cover with water:
2 pounds raisins
Add: 1-2 C. sugar to sweeten
Thicken with cornstarch mixed with water and cooked until thick.
Top raisin filling with another cookie, no need to tap down.
Bake at 400 degrees until lightly brown.
Peanut Butter Cookies
Cream:
8 T. butter
½ C. brown sugar
½ C. granulated sugar
1 egg
1 t. vanilla
Add:
½ C. peanut butter
Combine & add:
¾ C. flour
½ t. baking soda
Drop balls into sugar, then onto
greased baking sheet.
Flatten with fork.
Bake 350 degrees for 10 minutes
8 T. butter
½ C. brown sugar
½ C. granulated sugar
1 egg
1 t. vanilla
Add:
½ C. peanut butter
Combine & add:
¾ C. flour
½ t. baking soda
Drop balls into sugar, then onto
greased baking sheet.
Flatten with fork.
Bake 350 degrees for 10 minutes
Diane Tadje’s Snickerdoodles
Combine:
½ C. margarine
½ C. shortening
or
1 Crisco stick
1 ½ C. sugar
Add: 2 eggs
2 ¾ C. flour
2 t. cream of tartar
1 t. soda
Combine & dip balls in:
2 T. sugar
2 t. cinnamon
Bake 400 degrees, 8-10 minutes
½ C. margarine
½ C. shortening
or
1 Crisco stick
1 ½ C. sugar
Add: 2 eggs
2 ¾ C. flour
2 t. cream of tartar
1 t. soda
Combine & dip balls in:
2 T. sugar
2 t. cinnamon
Bake 400 degrees, 8-10 minutes
Giant Ginger Cookies Better Homes and Gardens
Stir together & set aside:
4 ½ C. flour
4 t. ground ginger
2 t. soda
1 ½ t. cinnamon
1 t. cloves
¼ t. salt
Cream together:
1 ½ C. shortening (not butter for chewy texture)
2 C. granulated sugar
Add:
2 eggs
½ C. molasses
dry ingredients
Shape into 2 inch balls, roll in:
Granulated sugar
Place on ungreased cookie sheet 2 ½ inches apart.
Bake 350 degrees, 12-14 minutes until cookies are light brown and puffed. Do not over bake.
4 ½ C. flour
4 t. ground ginger
2 t. soda
1 ½ t. cinnamon
1 t. cloves
¼ t. salt
Cream together:
1 ½ C. shortening (not butter for chewy texture)
2 C. granulated sugar
Add:
2 eggs
½ C. molasses
dry ingredients
Shape into 2 inch balls, roll in:
Granulated sugar
Place on ungreased cookie sheet 2 ½ inches apart.
Bake 350 degrees, 12-14 minutes until cookies are light brown and puffed. Do not over bake.
Eddie Johnson’s Ginger Snaps that Craig makes
Cream:
6 C. sugar
3 C. shortening
1 ½ C. molasses
6 eggs
Combine & add:
12 C. flour
2 t. soda
6 t. cinnamon
6 t. ginger
3 t. cloves
3 t. salt
Bake 375 degrees 8-10 minutes.
6 C. sugar
3 C. shortening
1 ½ C. molasses
6 eggs
Combine & add:
12 C. flour
2 t. soda
6 t. cinnamon
6 t. ginger
3 t. cloves
3 t. salt
Bake 375 degrees 8-10 minutes.
Grandma Packer’s Applesauce Cookies
Cream:
1 ½ C. shortening
3 C. sugar
3 eggs
3 C. applesauce
Add:
6 C. flour
1 ½ t. salt
3 t. soda
1 ½ t. cinnamon
1 ½ t. cloves
1 ½ t. allspice
Add:
1 ½ C. raisins or
1 ½ C. dates
½ C. nuts
Bake 350 degrees for 20 minutes.
Frost.
1 ½ C. shortening
3 C. sugar
3 eggs
3 C. applesauce
Add:
6 C. flour
1 ½ t. salt
3 t. soda
1 ½ t. cinnamon
1 ½ t. cloves
1 ½ t. allspice
Add:
1 ½ C. raisins or
1 ½ C. dates
½ C. nuts
Bake 350 degrees for 20 minutes.
Frost.
Jeane Todd’s Soft Oatmeal Cookies
Cream:
1 C. shortening
1 ½ C. brown sugar
2 eggs
Stir in:
½ C. buttermilk
Add:
1 ¾ C. flour
1 t. soda
1 t. baking powder
1 T. salt
1 T. cinnamon
1 T. nutmeg
Add:
3 C. oats
½ C. nuts
½ C. raisins
Bake at 400 degrees for 8 minutes.
1 C. shortening
1 ½ C. brown sugar
2 eggs
Stir in:
½ C. buttermilk
Add:
1 ¾ C. flour
1 t. soda
1 t. baking powder
1 T. salt
1 T. cinnamon
1 T. nutmeg
Add:
3 C. oats
½ C. nuts
½ C. raisins
Bake at 400 degrees for 8 minutes.
Pumpkin Cookies from Mom’s Student Teaching
Combine:
1 C. sugar
1/3 C. shortening
1 egg
½ t. vanilla
1 t. lemon juice
1 C. pumpkin puree
Combine & add:
2 C. flour
4 t. baking powder
1 t. cinnamon
½ t. nutmeg
¼ t. salt
Add:
1 C. coconut
½ C. nuts
Bake 12-15 minutes at 350 degrees.
Variation add 2 T. orange juice instead of the lemon juice and frost with orange glaze:
Orange Glaze:
1/1/2 C. powdered sugar
2-3 T. orange juice
½ t. grated orange peel
1 C. sugar
1/3 C. shortening
1 egg
½ t. vanilla
1 t. lemon juice
1 C. pumpkin puree
Combine & add:
2 C. flour
4 t. baking powder
1 t. cinnamon
½ t. nutmeg
¼ t. salt
Add:
1 C. coconut
½ C. nuts
Bake 12-15 minutes at 350 degrees.
Variation add 2 T. orange juice instead of the lemon juice and frost with orange glaze:
Orange Glaze:
1/1/2 C. powdered sugar
2-3 T. orange juice
½ t. grated orange peel
Oatmeal Raisin Cookies
Cream:
2 C. sugar
1 ½ C. butter or margarine
4 eggs
Add:
4 C. flour
2 t. soda
2 t. salt
2 t. cinnamon
4 C. oats
2 C. raisins
Bake at 400 degrees for 10-12 minutes.
2 C. sugar
1 ½ C. butter or margarine
4 eggs
Add:
4 C. flour
2 t. soda
2 t. salt
2 t. cinnamon
4 C. oats
2 C. raisins
Bake at 400 degrees for 10-12 minutes.
Neiman Marcus $500 Cookies
Cream:
2 C. butter
2 C. white sugar
2 C. brown sugar
Add and blend well:
4 eggs
2 t. vanilla
Add and mix:
5 C. oatmeal blended to a fine powder
4 C. flour
2 t. soda
2 t. baking powder
1 t. salt
Stir in:
3 C. chocolate chips
1 8 oz. Hershey Bar, grated
3 C. chopped nuts
Bake 10 minutes at 375 degrees.
2 C. butter
2 C. white sugar
2 C. brown sugar
Add and blend well:
4 eggs
2 t. vanilla
Add and mix:
5 C. oatmeal blended to a fine powder
4 C. flour
2 t. soda
2 t. baking powder
1 t. salt
Stir in:
3 C. chocolate chips
1 8 oz. Hershey Bar, grated
3 C. chopped nuts
Bake 10 minutes at 375 degrees.
Jackie Dunstan's Chocolate Chip & Cherry Cookies
Cream:
2 C. brown sugar
2 C. granulated sugar
1 pound butter
4 eggs
2 t. vanilla
Combine and add:
5 C. oatmeal
4 C. flour
2 t. baking powder
2 t. baking soda
1 t. salt
Add:
2 C. chocolate chips
1 C. chopped maraschino cherries
Bake at 375 degrees for 8 minutes
2 C. brown sugar
2 C. granulated sugar
1 pound butter
4 eggs
2 t. vanilla
Combine and add:
5 C. oatmeal
4 C. flour
2 t. baking powder
2 t. baking soda
1 t. salt
Add:
2 C. chocolate chips
1 C. chopped maraschino cherries
Bake at 375 degrees for 8 minutes
Jerry Fowles' Oatmeal with Chocolate Chip Cookies
Combine:
4 C. flour
4 C. oatmeal
2 C. sugar
2 t. salt
2 t. soda
2 t. cinnamon
2 t. nutmeg
2 C. chocolate chips
1 C. coconut
½ C. chopped nuts
Mix together and add to dry ingredients:
1 C. milk
4 eggs
1 ½ C. oil
2 t. vanilla
Bake 375 degrees, 10-12 minutes.
4 C. flour
4 C. oatmeal
2 C. sugar
2 t. salt
2 t. soda
2 t. cinnamon
2 t. nutmeg
2 C. chocolate chips
1 C. coconut
½ C. chopped nuts
Mix together and add to dry ingredients:
1 C. milk
4 eggs
1 ½ C. oil
2 t. vanilla
Bake 375 degrees, 10-12 minutes.
Grandma Beth Johnston’s Chocolate Crispy Cookies
Cream:
1 C. butter
2 C. sugar
2 eggs
2 t. vanilla
Combine and add:
2 ½ C. flour
1 t. baking soda
½ t. salt
Add:
4 C. rice crispies
2 C. chocolate chips
Drop onto greased baking sheet.
Bake 350 degrees 10 minutes.
1 C. butter
2 C. sugar
2 eggs
2 t. vanilla
Combine and add:
2 ½ C. flour
1 t. baking soda
½ t. salt
Add:
4 C. rice crispies
2 C. chocolate chips
Drop onto greased baking sheet.
Bake 350 degrees 10 minutes.
Mrs. Field’s Chocolate Chip Cookies
Cream:
2 C. white sugar
2 C. brown sugar
2 C. butter or margarine
3 eggs
2 t. vanilla
Combine & add:
4 C. flour
3 C. oatmeal, ground
2 t. baking powder
1 t. baking soda
1 t. salt
Add: 3 C. chopped nuts
2 large bags chocolate chips
white chocolate, optional
coconut, optional
macadamia nuts, optional
Refrigerate over night.
Place golf ball sized balls on greased
cookie sheet and mash slightly.
Bake 400 degrees, 6-8 minutes.
2 C. white sugar
2 C. brown sugar
2 C. butter or margarine
3 eggs
2 t. vanilla
Combine & add:
4 C. flour
3 C. oatmeal, ground
2 t. baking powder
1 t. baking soda
1 t. salt
Add: 3 C. chopped nuts
2 large bags chocolate chips
white chocolate, optional
coconut, optional
macadamia nuts, optional
Refrigerate over night.
Place golf ball sized balls on greased
cookie sheet and mash slightly.
Bake 400 degrees, 6-8 minutes.
Pat Foushee’s Chocolate Chip Cookies
Cream:
2 C. brown sugar
2 C. white sugar
2 C. margarine
4 eggs
2 t. vanilla
Combine & add:
6 C. flour
2 t. baking soda
2 t. baking powder
1 t. salt
Add: 2 C. chocolate chips
For variations- add:
2/3 C. cocoa, or
3 C. oatmeal, and/or
raisins, nuts, coconut
2 C. brown sugar
2 C. white sugar
2 C. margarine
4 eggs
2 t. vanilla
Combine & add:
6 C. flour
2 t. baking soda
2 t. baking powder
1 t. salt
Add: 2 C. chocolate chips
For variations- add:
2/3 C. cocoa, or
3 C. oatmeal, and/or
raisins, nuts, coconut
Jordan's Double Chocolate Chip Cookies
Cream:
2 cubes softened butter
1 C. packed brown sugar
¾ C. white sugar
1 tsp. vanilla
2 large eggs
Mix, then add:
2 ¼ C. flour
½ C. cocoa
1 tsp baking soda
½ tsp. salt
Mix, then add:
1 cup chocolate chips
1 cup of chocolate chips (Megan's variation is to substitute peppermint chips)
Bake cookies on 375 degrees for 8-10 minutes (ungreased pan)
2 cubes softened butter
1 C. packed brown sugar
¾ C. white sugar
1 tsp. vanilla
2 large eggs
Mix, then add:
2 ¼ C. flour
½ C. cocoa
1 tsp baking soda
½ tsp. salt
Mix, then add:
1 cup chocolate chips
1 cup of chocolate chips (Megan's variation is to substitute peppermint chips)
Bake cookies on 375 degrees for 8-10 minutes (ungreased pan)
Megan’s Favorite Cookies
Combine and mix well:
1 C. sugar
1 C. packed light brown sugar
1 C. butter-flavored shortening
2 large eggs
1 t. vanilla
Combine, add to first mixture and mix well:
1 ½ C. flour
1 t. baking soda
¾ t. salt
2 ½ C. oats
Add: 1 C. finely chopped hazelnuts (filberts)
1 C. white chocolate chips
Combine and add:
1 C. finely diced dried apricots
1 T. flour
Shape into 1½ inch balls.
Place 2 inches apart on cookie sheet and flatten slightly.
Bake 11-13 minutes at 350 degrees until, slightly moist in center and just beginning to brown around edges.
Let cool and then enjoy…
Makes about 3 dozen.
1 C. sugar
1 C. packed light brown sugar
1 C. butter-flavored shortening
2 large eggs
1 t. vanilla
Combine, add to first mixture and mix well:
1 ½ C. flour
1 t. baking soda
¾ t. salt
2 ½ C. oats
Add: 1 C. finely chopped hazelnuts (filberts)
1 C. white chocolate chips
Combine and add:
1 C. finely diced dried apricots
1 T. flour
Shape into 1½ inch balls.
Place 2 inches apart on cookie sheet and flatten slightly.
Bake 11-13 minutes at 350 degrees until, slightly moist in center and just beginning to brown around edges.
Let cool and then enjoy…
Makes about 3 dozen.
Roast Turkey
Roast turkey in the crock pot.
All you have to do is get a turkey breast (on sale preferably).
Rub it down with an envelope of dry onion soup, nothing else, not even water.
Throw it in the crockpot on low for 6 or 7 hours.
It turns out tender and flavorful and goes well with roasted potatoes (white or sweet), fresh green beans and an apple salad. (chopped apples & celery, red grapes, pecans and some sort of dressing... like mayonnaise or yogurt)
I also made one of Grandma's Lemon cakes which is very easy and good.
Lemon or yellow cake mix spread with lemon pudding (the kind you cook, not instant) and whipped cream.
All you have to do is get a turkey breast (on sale preferably).
Rub it down with an envelope of dry onion soup, nothing else, not even water.
Throw it in the crockpot on low for 6 or 7 hours.
It turns out tender and flavorful and goes well with roasted potatoes (white or sweet), fresh green beans and an apple salad. (chopped apples & celery, red grapes, pecans and some sort of dressing... like mayonnaise or yogurt)
I also made one of Grandma's Lemon cakes which is very easy and good.
Lemon or yellow cake mix spread with lemon pudding (the kind you cook, not instant) and whipped cream.
Nate and Carolyn's Pumpkin Waffles
Combine:
2 1/2 C. flour
1/3 C. packed light brown sugar
2 ¼ t. baking powder
1 t. baking soda
½ t. salt
2 t. ground cinnamon
1 t. ground ginger
¼ t. ground cloves
Combine & add:
1 C. whole milk
1 C. well shaken buttermilk (can use 1 C. milk plus 2 T. lemon juice)
1 C. canned solid pack pumpkin
¾ stick (6 T.) unsalted butter, melted
Cook on waffle iron.
2 1/2 C. flour
1/3 C. packed light brown sugar
2 ¼ t. baking powder
1 t. baking soda
½ t. salt
2 t. ground cinnamon
1 t. ground ginger
¼ t. ground cloves
Combine & add:
1 C. whole milk
1 C. well shaken buttermilk (can use 1 C. milk plus 2 T. lemon juice)
1 C. canned solid pack pumpkin
¾ stick (6 T.) unsalted butter, melted
Cook on waffle iron.
Jelly Snow Top Cookies
1/2 cup butter
1 egg yolk (save the white)
1/4 cup brown sugar
1/4 tsp salt
1 cup flour
1/2 cup chopped pecans
Jelly
Cream together first 4 ingredients. Add flour and mix until smooth. Add pecans and mix. Roll into small balls. Put on ungreased cookie sheet. Make a hole in the center with your finger. Put teaspoon of jelly in each hole. Beat egg white until stiff and add 1/4 cup sugar and continue beating until very stiff. Swirl a teaspoon or so of whites over the cookies. Bake at 350 until a light tan. (I would say around 10 min)
The recipe doesn't make very much so you may want to double it.
1 egg yolk (save the white)
1/4 cup brown sugar
1/4 tsp salt
1 cup flour
1/2 cup chopped pecans
Jelly
Cream together first 4 ingredients. Add flour and mix until smooth. Add pecans and mix. Roll into small balls. Put on ungreased cookie sheet. Make a hole in the center with your finger. Put teaspoon of jelly in each hole. Beat egg white until stiff and add 1/4 cup sugar and continue beating until very stiff. Swirl a teaspoon or so of whites over the cookies. Bake at 350 until a light tan. (I would say around 10 min)
The recipe doesn't make very much so you may want to double it.
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