~ Liz's Recipes ~

 Chicken

 

 

Baked Butter Chicken Breasts


3 boneless, skinless chicken breasts

Breadcrumbs


 

Wash and dry the chicken. Add salt and pepper, then slice the breasts in half.

Marinate overnight in ziplock bag mixture:


1 cup sourcream

3 tsp Worcestershire sauce

3 cloves crushed garlic

2 tsp paprika

2 tbsp chopped fresh thyme

Dash of hot pepper sauce

Dash of soy sauce


 

Preheat the oven to 350 degrees. Remove chicken from marinade and scrape off excess marinade. Put a thin pat of butter in the center of each breast. Fold over ends to seal. Pour 1 - 1 ½ cup breadcrumbs in a shallow bowl. Roll the chicken in the breadcrumbs and place in a baking dish. Bake uncovered for about 40-45 minutes

 

 

 

Grilled Lemon and Cinnamon Chicken


½ cup fresh lemon juice

3 cloves garlic, minced

1 tbsp chopped fresh oregano or 1 tsp dried

½ tbsp ground cinnamon

½ tsp tomato paste

1 tsp minced jalapeno

4 boneless, skinless chicken breast halves (1 lb)

1 lemon, quartered

4 sprigs fresh oregano for garnish

Salt and pepper


 

In a large shallow dish, combine lemon juice, garlic, oregano, cinnamon, tomato paste and jalapenos. Season with salt and pepper. Add chicken and turn to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours of up to 8 hours, turning occasionally. Prepare a grill or preheat broiler. Drain the chicken and discard marinade. Grill or broil the chicken on a lightly oiled rack until no longer pink inside, 5-6 minutes per side. Garnish with lemon and oregano, if desired. Serves 4.

 

 

 

Crispy Frico Chicken Breasts With Mushrooms and Thyme


2 oz parmesan cheese

Salt

Pepper

4 boneless, skinless chicken breasts (1 ½ - 2 lbs)

½ tsp kosher salt

¼ tsp black pepper

Olive oil

1 lb mixed mushrooms (cremini, shitake, oyster, maitake)*

1 red onion

4 fresh thyme or oregano sprigs

2 tsp red wine vinegar


 

Grate about ½ cup parmesan (could also buy grated parmesan). Heat oven to 425 degrees and place the parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in parmesan and turn to coat, patting to help it stick. Heat olive oil over in a large skillet over medium-high heat. Add the chicken and cook, turning once until golden brown, about 5 minutes per side. Add more oil to the pan as needed. Transfer chicken to a plate.

 

Halve and cut the onion into ½ inch wedges. Add oil to the skillet. Add the mushrooms, onion and herbs, and season with salt and pepper. Cook, tossing occasionally and scraping up any cheese stuck to the pan until vegetables begin to soften, about 5 minutes.

Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12-15 minutes. Transfer the chicken to a plate. Add vinegar to the vegetables and toss to combine. Serve with the chicken.

 

*Could substitute zucchini or tomatoes if desired

 

 

 

Lemon Crumbed Chicken


4 chicken breast halves, skinned and boned

½ cup dry white wine

¼ cup lemon juice

Olive oil

1 tsp pepper

½ tsp salt

½ cup dry bread crumbs

¼ cup parmesan cheese

¾ tsp dried oregano

Grated rind of 1 lemon

2 eggs, slightly beaten

1 tbsp butter or margarine

½ cup whipping cream

2 tbsp chopped parsley


 

Place chicken breast halves between 2 sheets of waxed paper. Flatten to ⅓ inch thickness using a meat mallet. Combine the next 5 ingredients in a shallow dish. Add chicken, turning to coat. Cover and refrigerate for 2 hours or overnight.

Combine bread crumbs, parmesan cheese, oregano, and lemon rind; set aside. Drain the chicken, reserving marinade. Pat chicken dry and dip in beaten eggs, then dredge in bread crumb mixture. Combine olive oil and butter in a large skillet, heat until butter melts. Brown chicken on both sides, adding olive oil if necessary.

Transfer chicken to a serving platter and keep warm. Stir reserved marinade and whipping cream with the pan drippings, then bring to a boil. Reduce heat and stir constantly until slightly thickened. Stir in parsley. Serve sauce over chicken. Serves 4.

 

 

 

Sweet and Spicy Chicken


4-5 boneless chicken breasts

1 medium onion

1 red pepper

4-5 cloves garlic

1 - 1 ½ cups orange juice

¼ cups maple syrup

Cumin

Coriander

Red pepper flakes

Ginger

Salt

Pepper

1 tbsp butter

1 tbsp olive oil

Rice

Black beans


 

Wash and dry chicken, season with salt and pepper. Melt butter and olive oil in a skillet. Brown chicken then remove. Dice onion, red pepper, and crush garlic. Add onion, pepper, garlic, and seasonings. Saute until soft. Stir in orange juice and maple syrup. Return chicken to the pan and heat through. Serve with rice and black beans.

 

 

 

Mahogany Glazed Chicken


½ cup rice wine or medium dry sherry

¼ cup strong brewed black tea

¼ cup unsweetened pineapple juice or orange juice

2 tbsp reduced sodium soy sauce

1 tbsp honey

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp black pepper

¼ tsp salt

4 boneless, skinless chicken breasts (1 ¼ lbs)

1 tbsp peanut or canola oil

1 small red bell pepper

2 scallions

1 clove garlic

Oil


 

Trim fat from chicken. Dice bell pepper, slice scallions, and mince garlic. In a 2 cup glass measure, combine rice wine (or sherry), tea, juice, soy sauce and honey; set aside. In a small bowl, combine cinnamon, ginger, pepper and salt. Rub spices evenly on both sides of chicken breasts. In a large skillet, heat ½ tbsp oil over medium-high heat. Add chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3-5 minutes per side. Transfer to a plate and set aside.

 

Add remaining ½ tbsp oil to the skillet. Add bell pepper, scallions and garlic then saute for 30 seconds. Increase heat to high and add reserved rice wine tea mixture. Bring to a boil, scraping up any browned bits. Cook until liquid is reserved by half, 2-3 minutes.

Reduce heat to low and return chicken and its accumulated juices to the skillet. Simmer gently, spooning sauce over chicken until heated through, about 1 minute.

Slice chicken into thin diagonal slices and fan on plates. Spoon sauce and vegetables over. Serve immediately. Makes 4 servings.

 

 

 

Chicken with White Beans


1 lb chicken tenders

½ - 1 cup red pepper

½ - 1 cup onion

Garlic

2 15 oz cans white beans

3 T hot salsa

5 tbsp medium salsa

¼ cup shredded cheddar


 

Coat the chicken in a mixture of


2 tsp cumin

2 tsp coriander

2 tsp curry

1 tsp paprika

Salt

Pepper


 

Brown the chicken in a skillet with 1-2 tablespoons of olive oil, turning often, for a few minutes. Don’t overcook. Remove to plate and cover with foil. Saute red pepper, onion, and several cloves of garlic. Drain white beans in a strainer. Add beans to veggies, then add the salsas. Mix and heat through. Pour the mixture into a bowl and mash until semi-smooth but still chunky. Return mixture to the skillet and reheat. Serve beans and chicken with shredded cheddar.

 

 

 

White Chicken Chili


1tbsp olive oil

3lb boneless, skinless chicken breast

2 onions

Garlic

Red Pepper

Celery

2 cloves garlic

2 cans (14 oz each) fat free, reduced sodium chicken broth

4 cans (15.5 oz each) cannoli beans

1 tsp salt

1 tsp ground cumin

¾ tsp dried oregano

½ tsp chili powder

½ tsp freshly ground black pepper

⅛ tsp ground cloves

⅛ tsp cayenne pepper

Salt


 

Cut chicken into bite sized chunks. Dice onions and crush garlic. Dice however much red pepper and celery you want. Add chicken, onions, garlic, red pepper, and celery until chicken is lightly browned, 5-7 minutes. Transfer chicken mixture to 4 quart or larger slow cooker. Rinse and drain cannoli beans. Add broth, beans, and spices. Stir to combine. Cover pan of beans and cook on low for 4-6 hours. Uncover and cook for 1 more hour, stirring occasionally.

 

 

 

Chicken & Pasta


1 ½ lb chicken tenders

½ large onion

1 red bell pepper

4-5 cloves crushed garlic

2 cans stewed tomatoes

¾ cup chopped kalamata olives

1lb fresh spinach

½ lb mini penne or other pasta

½ crumbled or chopped feta (if desired)

Olive oil

Rosemary

Oregano


 

Cut chicken into pieces. Add salt and pepper and saute in olive oil with 2 tsp each of rosemary and oregano. Dice onion and bell pepper. Saute onion, bell pepper, and garlic. Add chicken to veggies and pour in stewed tomatoes and kalamata olives. Bring chicken and vegetables to boil then cover and simmer for 15-20 minutes. Add spinach during the last 5 minutes. Boil water in a separate pot to cook the pasta. Pour chicken sauce over pasta, add feta if desired.

 

 

 

Chicken and Farfalle with Walnut Sauce


⅔ cup walnuts

1 clove garlic, peeled

½ tsp salt, plus more to taste

¼ tsp pepper, plus more to taste

⅛ tsp cayenne pepper

½ cup reduced sodium chicken broth

1 tbsp parsley

1 tbsp cilantro

1 tsp lemon juice

½ lb boneless, sinless chicken breasts

1 tsp walnut or olive oil

½ pound dried farfalle pasta

2 cups broccoli florets

½ red bell pepper

½ yellow bell pepper


 

Trim fat from chicken. Chop parsley and cilantro finely. Seed the peppers and cut into thin strips. Bring a large pot of salted water to a boil. In a blender, combine walnuts, garlic, salt, pepper, and cayenne and pulse until finely chopped. Add broth, parsley, cilantro and lemon juice. Blend until smooth and creamy then set aside. Season chicken breasts with salt and pepper. In a small non-stick skillet, heat oil over medium heat. Add chicken and cook until well browned and no longer pink inside, 4-5 minutes per side. Slice chicken into thin, diagonal slices and place in a large serving bowl. Toss with reserved walnut sauce. Boil pasta for 12 minutes. Add broccoli and bell peppers and cook until pasta is al dente and vegetables are tender, about 4 minutes more. Drain well and transfer to bowl with chicken, toss to coat. Taste and adjust seasonings. Serve hot. Makes 8 cups, four servings.

 

 


Fish

 

 

Salmon Roasted with Tomato and Olives

 


1 ¼ lbs salmon fillet (1 ½ in thick)

2 lbs ripe plum tomatoes

½ medium onion

2 strips orange zest, cut into thin slivers

2 cloves garlic

1 tbsp extra virgin olive oil

⅓ cup kalamata olives

1 tbsp fresh rosemary

¼ tsp salt

Pepper


 

Trim tomato stems and cut into thin wedges. Peel and cut onion into thin wedges. Mince garlic. Pit and coarsely chop olives. Chop rosemary. Preheat oven to 400 degrees. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat. Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and begin to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450 degrees. Add olives and rosemary to the pan. Season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top. Roast until salmon is opaque in the center, 10-15 minutes, depending on the thickness. Makes 4 servings.

 

 

 

Salmon with Balsamic Maple Glaze

 

 


½ cup orange juice

¼ cup maple syrup

3 tbsp balsamic vinegar

2-3 cloves garlic, minced

1 tbsp olive oil

Four 5 or 6 oz salmon steaks or fillets


 

Combine the first 4 ingredients in a small saucepan. Bring to boil and cook, stirring often, for 5-6 minutes or until the mixture has a glaze-like consistency. Stir in oil and remove from heat. Season salmon with salt and pepper and brush with glaze. Broil or grill (or cook in a cast iron pan on stove), basting with glaze, until cooked through.


Soups

 

 

Ratatouille Soup


2 lbs ripe tomatoes

2 tbsp olive oil

1 small onion, chopped

1 clove garlic, finely chopped

1 medium sized zucchini, chopped

1 ½-lb eggplant, peeled and chopped

1 red bell pepper, seeded and chopped

2 cups defatted reduced sodium vegetable or chicken stock

2 tbsp slivered fresh basil leaves

Basil sprigs for garnish

1 tsp chopped fresh thyme leaves

Pinch of cayenne pepper

1 tsp kosher salt

⅛ tsp freshly ground black pepper


 

Score tomatoes on top and bottom. Blanch in boiling water for 30 seconds and immediately immerse in ice water. Core and remove skins. Cut tomatoes in half horizontally. Holding tomatoes over a strainer set over a bowl, squeeze to remove seeds; reserve juice. Chop tomatoes and add to the juice. Set aside. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Cook, stirring, for 1 minute. Stir in zucchini, eggplant and red pepper; cook until softened but not browned, about 5 minutes. Add stock, basil, thyme, cayenne, salt, pepper, and the reserved tomatoes and juice. Bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes. Transfer soup to a food processor and blend until smooth. Serve hot or chilled, garnished with basil sprigs. Makes about 6 cups, serves 6.

 

 

 

West Indian Pumpkin Soup


1 tbsp olive oil

1 onion, chopped

2 stalks of celery, chopped

1 carrot, chopped

3 cloves of garlic, finely chopped

½ scotch bonnet chile (or other chile)

5 cups defatted reduced sodium chicken stock

1 ½ lbs calabaza or butternut squash

¼ cup finely chopped fresh parsley

2 bay leaves

2 sprigs fresh thyme or 1 tsp dried thyme leaves

1 tbsp brown sugar, plus more to taste

Sour cream

Salt

Pepper

Chopped chives or scallion greens for garnish

¼ tsp ground red pepper/cayenne, garnish


 

Prep: Finely chop celery, carrot and garlic. Seed and finely chop chile. Peel and seed squash then cut into 1 inch pieces (4 cups). Finely chop parsley. Chop chives or scallion greens.

 

Heat oil in a dutch oven or soup pot over medium heat. Add onions, celery, and carrots. Cook until soft but not brown, 3-4 minutes. Add garlic and chiles and cook for 1 minute more. Stir in chicken stock, squash, parsley, bay leaves, thyme and sugar. Bring to a boil then reduce heat to a medium low and simmer until the vegetables are very soft, 25-30 minutes. Discard the bay leaves and thyme sprigs.

 

Puree the soup in a blender or food processor, in batches if necessary, until very smooth. Add a little water if the soup is too thick. Return the soup to the pot and stir in ½ cup sour cream. Simmer the soup for 3 minutes. Adjust seasonings and add brown sugar, salt and pepper. Ladle the soup into bowls to serve. Garnish each portion with ½ tbsp dollop of sour cream, chiver or scallions, and a dash of red pepper. Serve at once. Makes about 7 cups, serves 6

 

 

 

German Potato Soup


2 tsp vegetable oil, canola oil

1 small onion

½ tsp caraway seeds

1 10-oz can condensed cream of celery soup

1 ½ cups skim milk

1 cup diced boiling potatoes

½ cup buttermilk

1 tbsp chopped fresh dill or 1 tsp dried dill

Salt and pepper to taste


 

Heat oil in a saucepan over medium high heat. Add onions and caraway seeds and saute until the onions begin to color, 2-3 minutes. Add soup, milk and potatoes and bring to a boil Reduce heat and simmer, stirring occasionally, until the potatoes are tender for about 10 minutes. Add buttermilk and dill and stir until heated through. Do not allow the soup to boil. Season with salt and pepper. Makes about 4 cups, serves 3.

 

 

 

Tomato Soup with Orzo and Basil


2 tsp olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 10-oz can condensed tomato soup

1 large tomato, seeded & coarsely chopped

¼ cup orzo or other tiny pasta

¼ cup freshly grated parmesan cheese

2 tbsp fresh basil leaves, slivered


 

Heat oil in a saucepan over medium high heat. Add onions and saute until they begin to color, 2-3 minutes. Add garlic and cook for 1 minute. Add soup, tomatoes, orzo and 1 ½ cups water. Over medium high heat, bring to a boil. Reduce heat to low and simmer, covered, until the orzo is tender, about 10 minutes, stirring occasionally to prevent the orzo from sticking. Ladle into soup bowls and garnish with cheese and basil. Makes about 3 cups, serves 2.


Other Dishes

 

 

Mrs. Glick’s Potatoes


3 lbs yukon gold or russet potatoes (about 6)

6 large cloves garlic, unpeeled

1 ½ cups low fat cottage cheese

½ cup reduced fat sour cream

1 ½ tsp salt

¼ tsp pepper

1 bunch scallions, trimmed and sliced

½ cup grated cheddar cheese (extra sharp)

¼ tsp paprika


 

Preheat oven to 350 degrees. Lightly coat a 2 qt baking dish with nonstick cooking spray or oil. Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, 15-20 minutes. Drain and let sit until cool enough to handle, about 20 minutes. Peel the potatoes and grate into a large bowl; set aside.

 

Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into the prepared baking dish and sprinkle with grated cheddar and paprika. Bake for 30-40 minutes, or until golden brown. Serves 8.

 

 

 

Sweet Potato, Corn and Black Bean Hash


2 tsp canola oil

2 medium onions, chopped

1 medium sweet potato, peeled and diced to ½ inch sizes

2 large cloves garlic, minced

1 jalapeno pepper, seeded and minced

4 tsp ground cumin

½ tsp salt

¾ cup water

¾ cup frozen corn kernels

1 15-oz can black beans, rinsed

2 tbsp chopped cilantro

Pepper

1 lime, sliced into wedges


 

In a large cast iron skillet, heat oil over medium high heat. Add onions and saute until browned in spots, 3-5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5-7 minutes. Stir in garlic, jalapeno, cumin and salt. Saute until fragrant, about 30 seconds. Add water and cook, scraping up and browned bits, until liquid is absorbed, 3-5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.

 

 

 

Pilaf with Lime Zest, Almonds and Raisins


2 tbsp blanched slivered almonds

1 ½ tsp vegetable oil, canola

1 onion, finely chopped

2 tbsp pine nuts

1 cup short grain rice

2 ¼ cups defatted reduced sodium chicken stock

⅓ cup golden raisins

2 tsp grated lime zest

1 tsp saffron threads, cumbled, or ¼ tsp powdered saffron

½ tsp ground cinnamon

½ tsp salt

¼ tsp red pepper flakes

⅛ tsp ground cardamom


 

Preheat the oven to 400. Spread almonds on a pie plate and bake for 5 minutes until golden. Heat oil in a medium-sized heavy saucepan over medium heat. Add onions and pine nuts and saute until the onions are soft and the pine nuts are slightly browned, 5-7 minutes. Stir in rice and cook an additional 4-5 minutes, stirring frequently. Add the chicken stock, raisins, lime zest, saffron, cinnamon, salt, pepper flakes and cardamom; stir well. Reduce heat to low, cover, and simmer until all the liquid has been absorbed, 15-18 minutes. Remove from the heat and fluff with a fork. Stir in the almonds and serve. Serves 4.

 

 

Tortellini Salad


1 cup sun dried tomatoes (not packed in oil)

1 lb fresh or frozen cheese tortellini (4 cups)

1 14-oz can artichoke hearts, rinsed and quartered

1 7-oz jar roasted red peppers, rinsed and chopped

4 scallions, coarsely chopped

1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped

½ cup finely chopped fresh basil

1 oz prosciutto, trimmed and julienned (optional)

Salt and pepper

Arugula for garnish

Tomato Vinaigrette (see below)


 

Vinaigrette


2 ripe tomatoes, halved and seeded

2 tbsp red wine vinegar

1 tbsp extra virgin olive oi.

1 tsp dried oregano

1 clove garlic, minced

Salt and pepper to taste


 

Put a large pot of salted water to boil. In a small bowl, cover sun dried tomatoes with boiling water. Let stand for 30 minutes. Drain and coarsely chop. Meanwhile, cook tortellini in boiling water until al dente, 8-12 minutes. Drain and rinse under cold water. In a large bowl, combine sun-dried tomatoes, tortellini, artichoke hearts, roasted red peppers, scallions, tomatoes, basil and prosciutto (if using). Add vinaigrette and toss. Season with salt and pepper. Mound tortellini salad on a platter and garnish with arugula. Makes about 9 ½ cups, 8 servings.

~ Ruth's Recipes ~

PICANTE CHICKEN

 

4 Boneless, skinless chicken breasts

1 16-oz. jar picante sauce

3 tbsp. brown sugar

1 tbsp. mustard

 

Combine sauce, brown sugar, and mustard.  

Spread over chicken breasts.

Bake at 400° for 30 – 35 minutes.

 

 

 

 

 

 

 

BAKED CHICKEN POUPON

 

1 lb. boneless chicken breasts

4 tbsp. Grey Poupon Dijon Mustard

2 tbsp. water or vegetable oil

1 tsp. garlic powder

½ tsp. Italian seasoning

 

Mix mustard, oil, garlic powder and Italian seasoning in large bowl.  

Add chicken, mixing to coat.

 

Bake at 375° for 20 minutes or until done.  Makes 4 servings.

 

 

 

 

 

SWEET & SOUR CRANBERRY CHICKEN

 

1 16-oz. can whole berry cranberry sauce

½ cup Italian salad dressing

4 lbs. chicken pieces, rinsed and dried

 

Preheat oven to 400°.  

Mix cranberry sauce and dressing.  

Pour ½ of sauce in the bottom of a baking dish.  

Lay chicken pieces in the sauce in a single layer.  

Pour remaining sauce over top.  

Bake for 50 minutes, turning chicken every 15 minutes.

 

 

 

 

 

 

 

BETH’S CHICKEN AND RICE

 

 

1 ½ cups uncooked rice

3 cups water

1 can cream soup

5-6 boneless, skinless chicken breasts

 

Combine water, soup, and rice.  

Lay chicken breasts on top.  

Bake at 350° for 1 hour.

 

 

 

 

 

 

CREAMY BAKED CHICKEN

 

1 broiler/fryer chicken, cut up, or boneless skinless breasts – 3 

 lbs.

1 10 ¾ oz. can cream of chicken soup, undiluted

1 10 ¾ oz. can cream of mushroom soup, undiluted

1 cup (8 oz.) sour cream

½ cup water

1 tsp. snipped chives

½ tsp. paprika

 

Place chicken in greased 13 x 9 x 2  baking dish.  

In bowl, combine everything else.  

Spoon over chicken.  

Sprinkle with paprika.  

Bake, uncovered for 1 hour at 350° till juices run clear.

 

 

 

 

 

 

 

 

EASY PARMESAN GARLIC CHICKEN

 

½ cup grated Parmesan cheese

1 envelope Good Seasons Italian Salad Dressing mix

6 boneless skinless chicken breasts (approx. 2 lbs.)

½ tsp. garlic powder

 

Preheat oven to 400°.

Mix cheese, garlic powder and salad dressing mix

Moisten chicken with water.  

Coat with cheese mixture.

Bate at 400° in shallow baking dish for 20-25 minutes or until chicken is cooked through.

ALMOND-APRICOT CHICKEN

 

1 cup apricot spreadable fruit

3 tbsp. reduced-sodium soy sauce

2 tbsp. finely chopped onion

4 tsp. cider vinegar

1 tsp. ground mustard

6 boneless, skinless chicken breast halves (6 oz. each)

½ cup sliced almonds

1 tbsp. butter, melted

 

In a shallow bowl, combine the first five ingredients; transfer ½ cup to a serving bowl and set aside.  Dip chicken in remaining apricot mixture.  Place in 13 x 9 x 2 baking dish coated with cooking spray.  Sprinkle almonds over chicken; drizzle with butter.  Bake, uncovered at 350° for 30-35 minutes or until juices run clear.  Serve with reserved apricot sauce.  6 servings.


 

APPLE ‘N ONION CHICKEN

 

3 medium apples, sliced

2 large onions, thinly sliced

1 tbsp. butter

6 boneless skinless chicken breast halves (5 oz. each)

¼ tsp. salt

1.8 tsp. pepper

¾ cup shredded reduced-fat Swiss cheese

1.4 cup grated Parmesan cheese

¼ seasoned bread crumbs

½ tsp. minced fresh thyme

2 tsp. unsweetened apple juice

 

In a large skillet, sauté apples and onions in butter for 10 minutes or until tender

  Transfer to a 13 x 9 x 2 baking dish coated with cooking spray.  Top with chicken; sprinkle with salt and pepper.  Combine the cheeses, bread crumbs and thyme; sprinkle over chicken.  Drizzle with apple juice.  Bake uncovered at 350° for 30-35 minutes or until juices run clear.  6 servings.


 

BLACKBERRY CHICKEN

 

2 tbsp. plus ½ cup fresh blackberries, divided

½ cup reduced-sodium chicken broth, divided

2 tbsp brown sugar

2 tbsp white wine vinegar

1 tsp. olive oil

2 garlic cloves, minced

¾ tsp paprika, divided

¼ tsp. ground cumin

6 boneless skinless chicken breast halves (5 oz. each)

4-1/2 tsp. minced fresh thyme

½ tsp. salt

¼ tsp. pepper

2 tsp. cornstarch

 

In a small bowl, mash 2 tbsp. berries.  Add ¼ cup broth, brown sugar, vinegar, oil, garlic, ¼ tsp. paprika and cumin

 

Place chicken in an 11 x 7 x 2 baking dish coated with cooking spray; pour broth mixture over the top.  Sprinkle with thyme, salt, pepper and remaining paprika.

Bake, uncovered at 375° for 20-25 minutes or until chicken juices run clear, basting occasionally with pan juices.  Remove chicken and keep warm.

 

Skim fat from pan drippings.  In a small saucepan, combine cornstarch and remaining broth until smooth.  Gradually stir in drippings.  Bring to a boil; cook and stir for 1 -2 minutes or until thickened.  Serve with chicken; sprinkle with remaining blackberries.  6 servings.

 

 

 

YOLI’S CHICKEN

 

6 chicken breasts (boneless, skinless)

1 10.5 oz. can cream of celery soup

½ pkg. Lipton onion soup mix

1 cup white wine

2 bay leaves

 

Mix soup, wine, onion soup mix, and bay leaves.  Pour mixture over chicken breasts and bake 1 hour at 350°.  Serve over white rice.  Garnish with sliced almonds.

 

 

 

 

CHICKEN (OR TUNA) VEGETABLE CASSEROLE

POT PIE

 

1 10-12 oz. can chicken1 can chicken (or 2 6-oz. cans)

1 can cream of celery soup

1 can cream of mushroom soup

2 cups frozen mixed vegetables

¾ cup milk

2 cups Bisquick

1 ½ cups mild

½ tsp. dill

 

Heat oven to 450°.  

Mix chicken, soups, vegetables and ¾ cup milk in ungreased 13 x 9 x 2 dish.  

Stir remaining ingredients till blended.  

Pour over chicken mixture

Bake uncovered 27 -30 minutes until light golden brown.

Let stand 5 minutes before serving.

8-10 servings.

ARTICHOKE-OLIVE CHICKEN BAKE

A One-Dish Meal

 

1 ½ cups uncooked rotini pasta

1 tbsp. olive oil

1 medium onion, chopped

½ green bell pepper, chopped

2 cups shredded cooked chicken

1 can (14.5 oz.) diced tomatoes with Italian-style herbs, undrained

1 can (14 oz.) artichoke hearts, drained and quartered

1 can (6 oz.) sliced black olives, drained

1 tsp. dried Italian seasoning

2 cups (8 oz.) shredded mozzarella cheese

Fresh basil sprig – optional

 

Preheat oven to 350°.

Spray 13 x 9 baking dish with nonstick cooking spray.

Cook pasta according to package directions until al dente.

Drain and set aside.

Meanwhile, heat oil in large deep skillet over medium heat until hot.

Add onion and pepper; cook and stir 1 minute.

Add chicken, tomatoes with juice, pasta, artichokes, olives and Italian seasoning.

Mix until combined.

Place half of chicken mixture in prepared dish.

Sprinkle with half of cheese.

Top with remaining chicken mixture and cheese.

Bake, covered, for 35 minutes or until hot and bubbly.

Garnish with basil, if desired.

8 servings

 

 

 

SASSY CHICKEN SALAD

 

1 10-oz. can diced tomatoes w/green chilies, drained

½ cup mayonnaise

1 tbsp. honey

1 12.5 oz. can chunk chicken breast

1 cup celery, thinly sliced

1 cup grapes, halved

½ cup toasted pecans, chopped

 

In medium bowl, combine tomatoes, mayonnaise and honey.  Stir in chicken, celery, grapes, and pecans.  

Cover and chill.  May be served in hollowed out melons, avocadoes, or papayas.  Serves 6.

 

 

 

 TUNA (OR CHICKEN) TEMPTER CASSEROLE

 

½ cup sliced celery

1/4 cup chopped onion

2 tbsp butter or margarine

1 can cream of celery or cream of chicken soup

1 soup can of milk

1/4 cup frozen peas

2 6-oz cans tuna, drained

2 tbsp pimento (optional)

8 oz egg noodles, cooked according to package directions

1/4 cup buttered bread crumbs

 

Cook celery and onion in butter.  

Blend in soup, milk and peas.  

Add tuna and pimento.  

Combine with noodles in a 2-quart baking dish.  

Top with bread crumbs.  

Bake at 350° for 25-30 minutes.

 

SOUR CREAM CHICKEN

 

 

2 ½ lbs. chicken – with or without bones

½ cup sour cream

1 tsp. lemon juice

1 tsp. Worcestershire sauce

1 tsp. celery salt

½ tsp. paprika

2 cloves garlic, minced

1 tsp. salt

dash pepper

1 cup dry cracker crumbs or potato chips

 

Mix all but crumbs.  

Dip chicken

Roll in crumbs

Place in greased pan

Bake at 350, 45 min. – 1 hour

With breasts – beat out, roll a pat of butter on each, then dip in sauce, roll in crumbs or chips and bake.

EASY CHICKEN ENCHILADAS

 

2 cups cubed cooked chicken

1 8-oz. pkg. cream cheese, softened

8 – 12 flour tortillas (8 inch)

1 cup plain yogurt or sour cream

1 cup salsa

2 cups (8 oz.) shredded cheddar cheese

1- 2 ¼ oz. can sliced ripe olives, drained

Shredded lettuce and chopped tomatoes, optional

 

In a small bowl, combine chicken and cream cheese.  Spoon about ¼ cup chicken mixture down the center of each tortilla, roll up tightly.  Place seam side down in a greased 13” x 9” baking dish.

 

In a small bowl, combine yogurt and salsa, spread over tortillas.  Bake uncovered at 350 for 20 minutes.  Sprinkle with cheese and olives.  Bake 100-15 minutes longer or until cheese is melted.  Serve with lettuce and tomatoes if desired.

TERKETTES AND NOODLE CASSEROLE

 

1 6-oz. pkg. thin noodles

1 can mushroom soup

1 4-oz. can mushrooms, saving liquid

1 20-oz. can Cedar Lake Terkettes, saving liquid, cut into quarters

 

Cook noodles according to pkg. directions.  Mix soup, mushrooms, juice, and liquid.  Put noodles on greased casserole.  Add terkettes and cover with soup mixture.  Garnish with paprika.

Bake at 350° for 20 minutes.


Mushroom Chicken in Dijon-Wine Sauce

 

 

4 servings        24 servings

 

4 boneless, skinless chicken breast halves  24

¼ cup flour       1 ½ cups

2 tbsp. vegetable oil      ¾ cup

4 cups Fresh mushrooms, sliced   1 ½ gal.

3 tbsp. grey poupon Dijon mustard   1 cup + 2 tbsp.

½ cup dry white wine     3 cups

2 tbsp. chopped fresh parsley    ¾ cup

 

Rinse chicken, pat dry

Coat chicken with flour, shake off excess

Heat oil in large skillet on medium high heat

Add chicken, cook 8-10 minutes on each side

Remove chicken from skillet, reserve drippings, cover chicken 

to keep warm

Add mushrooms to drippings in skillet. Cook and stir 2-3 

minutes until tender

Stir in mustard and wine

Return chicken to skillet

Bring to a boil

Reduce heat to medium low

Simmer 7-10 minutes on med-low until chicken is cooked 

Through

Sprinkle with parsley

 

 

 

 

 

 

 

Pecan-crusted Honey Chicken

 

4 servings        24 servings

 

3 tbsp. grey poupon mustard    1 cup + 2 tbsp.

1 tbsp. honey       6 tbsp.

1 tsp. lemon juice      2 tbsp.

4 boneless skinless chicken breast halves  24

½ cup finely chopped pecans    3 cups

1 tbsp. dry bread crumbs     6 tbsp.

2 tsp. butter, melted      ¼ cup

 

Preheat oven to 375

Mix mustard, honey and lemon juice

Brush onto both sides of chicken breasts

Place in single layer in shallow baking pans

Combine pecans, breadcrumbs and butter

Sprinkle evenly over chicken

Press lightly in into chicken to serve

Bake 20 to 25 minutes or until chicken is cooked through (170)


One-Dish Meal

 

1 cup diced potatoes

1 cup celery

1 cup onion

1 cup carrots

1 cup uncooked rice

1 can Worthington chicken (or other vegemeat)

1 can mushroom soup

1.4 cup oil

2 cups water, including liquid from chicken

2 pkg. Washington broth

 

Mix veggies with water and heat to bubbly, boil

Pour over rest of ingredients, mix and bake 1 ½ hours at 375.

COTTAGE CHEESE-NOODLE-SPINACH CASSEROLE

 

1 8-oz. pkg. medium wide egg noodles

½ cup (1 stick) margarine

½ cup onion, chopped

1 small clove garlic, minced

1 10-oz. pkg. slightly defrosted chopped spinach

¾ tsp. salt

¼ tsp. leaf tarragon, crumbled

¼ lb. creamed cottage cheese

¾ cup dairy sour cream

2 tbsp. packaged bread crumbs

2 tbsp. grated parmesan cheese

 

Cook noodles according to pkg. directions.  Drain, return to pot.  Toss with 2 tbsp. butter.  

 

Saute onion and garlic in 4 tbsp. butter until softened and golden.  Add spinach, salt tarragon.  Cover; cook over moderate heat 5 minutes.  Uncover, continue to cook 1 minute longer to evaporate liquid.  Add spinach mixture to noodle with cottage cheese and sour cream; blend thoroughly.  Turn mixture into a greased 8-cup casserole.  Melt remaining 2 tbs. butter in skillet.  Ad bread crumbs and parmesan cheese.  Blend with a fork until thoroughly coated with butter.  Sprinkle over top of casserole.  

 

Bake at 375° for 30 minutes or until bubble and lightly browned.

BAKED MACARONI AND CHEESE

 

2 tbsp. margarine    2 ½ cups milk

¼ cup unsifted flour    2 cups grated cheddar

1 tsp. salt       cheese

½ tsp. dry mustard    8 oz. elbow macaroni,

¼ tsp. pepper      cooked 6 minutes, 

¼ cup fresh bread crumbs    drained

 

In 2-quart saucepan, melt margarine over low heat.  

Stir in flour, salt, mustard and pepper until smooth.  

Remove from heat.  

Gradually stir in milk until smooth.  

Stirring constantly, cook over medium heat about 10 minutes or until thickened.  

Remove from heat.  

Stir in 1 ½ cups of the cheese until melted.  

 

Turn macaroni into greased 2-quart casserole.  

Pour cheese mixture over macaroni.  

Mix well.  Mix remaining cheese and bread crumbs; sprinkle over top of casserole.  

 

Bake in 375° oven for 25 minutes or until topping is lightly browned.  Makes 6 servings.  Can be doubled.

 

 

LASAGNE

 

9 lasagne noodles, cooked according to pkg. directions

32 oz. jar Ragu or other tomato sauce

chopped onions, mushrooms, green pepper – sautéed

4 eggs

12 oz. shredded mozzarella cheese

32 oz. ricotta cheese

4 tbs. parmesan cheese

 

 

Saute onions, mushrooms, and green peppers until softened.   

Add tomato sauce.  

Simmer 15 minutes

Cook noodles

 

Cheese Filling:  beat eggs, add cheeses

 

Layer sauce, noodles, cheese, sauce; noodles cheese sauce, etc.

 

Top final layer of noodles with sauce, and sprinkle of mozzarella.

 

Bake at 375° for 40 minutes.

 

 

 


 

BAKED ZITI

 

6 cups (16 oz.) ziti, uncooked

3 cups (28 oz. jar) spaghetti sauce, divided

1 ¾ cups (15 oz.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

¼ cup chopped fresh parsley or 1 tbsp. dried parsley flakes

1 egg

1 tsp. dried oregano leaves

½ tsp. garlic powder

½ tsp salt

¼ tsp. ground black pepper

3 tbsp. grated parmesan cheese

 

Heat oven to 350°.

Cook ziti according to package directions for 9 minutes; drain

In large bowl, stir together hot pasta, 1½ cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper.

In 13 x 9 x 2 inch baking dish, spoon pasta mixture

Top with remaining 1 ½ cups sauce.

Sprinkle with Parmesan cheese

Cover with foil

 

Bake for 30 minutes or until hot and bubbly.

10 servings.

 

 

REAL ITALIAN MANICOTTI

 

Sauce

 

1 head (?) garlic     2 tbs. salt

3 16-oz. cans stewed tomatoes   2 tbsp. basil

1 29-oz. can tomato puree    5 tsp. anise powder

1 10-oz. can tomato paste    1 tsp. oregano

35 oz. water

 

Cover bottom of large pot with oil.  Chop garlic into oil.  Blend all other ingredients. When garlic begins to sizzle, add rest of blended ingredients.  Simmer about 2 hours.

 

Filling

 

1 ½ lbs. ricotta cheese

3 eggs, 3 oz. Romano cheese

8 oz. shredded Mozzarella cheese

Use potato masher to mix together.  Refrigerate while making shells.

 

Shells

 

5 eggs beaten with fork

1 ¼ cup flour

¼ cup water

 

Add flour a little at a time to eggs, then add water.   Should resemble pancake batter.  Fry on special small griddle until just barely done.  (If double recipe is needed, make separately) When cool, stuff shells.  Line baking dish with sauce.  Place stuffed shells in pan, seam side down.  Cover with sauce.  May be frozen.  Bake at 350° for 35 minutes if frozen – less time if not.

CHICKEN SALAD BAKE

 

2 - 13.5 oz. cans diced Soyameat (chicken)

1 cup chopped celery

½ cup chopped onion

1 - 5 oz. can water chestnuts (cut up)

1/4 cup grated cheddar cheese

 

Combine: 1 cup light cream

1 tbsp. lemon juice

½ tsp. salt

 

Combine drained soyameat, celery, onion, water chestnuts and

cheese in a 2- quart casserole.  

Stir in mayonnaise mixture.  

Cover and bake at 425° for 15-20 minutes.  

Remove, cover and bake until thickened and bubbly -  30-35                             minutes.  Serve in baking dish.

 

 

 

 

 

 

YUMMY COTTAGE CHEESE LOAF

 

1 quart cottage cheese

1 cup chopped nuts (or 1 cup crushed cornflakes)

5 beaten eggs

¼ cup butter, soft or melted

1 large onion, chopped

½ pkg. onion soup mix

-         or, 3 bouillon  cubes in 1 c. hot water

 

Combine all ingredients together and bake in greased casserole for 1 hour at 350°.  Serves 8 – 10.

FAYE’S VEGETARIAN MEAT LOAF

 

¼ lb. margarine

1 chopped onion

1 chopped green pepper

3 slices cubed bread

1 can vegeburger

½ lb. cheddar cheese

4 beaten eggs

¼ - ½ tsp. poultry seasoning

½ tsp. garlic

 

Saute onion and green pepper in margarine.  

Add cubed bread and mix with remaining ingredients.  

Spray loaf pan, spread thin layer of ketchup over bottom with 

 sprinkle of brown sugar and shredded cheese.  

Add mixture.  

Bake 1 hour at 350°.

 


 

JUDY’S MUSHROOM LOAF

 

½ cup butter or margarine

1 medium onion chopped finely

8 oz. sliced mushrooms

1 large grated potato

1 can vegeburger

3 eggs

1 ½ tbsp. McKay’s Chicken seasoning

 

Saute the onion in the butter and water.  When almost done, add the sliced mushrooms.  When browned, add the vegeburger, grated potato, 3 eggs, and McKay’s seasoning.  Mix well and bake in 2-quart baking dish.  Bake at 350° for 45 minutes – 1 hour.  Serves 6 – 8.  Great for sandwiches too.

 

 

 

CHILI JOE CHILI

 

½ can Cedar Lake Sloppy Joe

2 15-oz cans dark red kidney beans

1 8-oz can tomato sauce

1 15 oz can whole tomatoes (cut up)

2 chopped onions

½ chopped green pepper

2 cloves garlic - diced

olive oil for saute

 

Saute onions, green pepper and garlic in olive oil till soft.  

Add sloppy joe, beans, tomatoes and tomato sauce.  

Simmer until hot and bubbly.

 

 

 

MEXICAN BEANS

 

1 15-oz can garbanzo beans

1 15-oz can red kidney beans

1 10-oz can tomatoes and green chili peppers

½ tsp. chili powder

 

Drain beans, combine beans, undrained tomatoes and green

chili peppers, and chili powder.  

Heat through.  

Makes 6 servings.

 

 

 

 

BAKED CHICKPEAS AND TOMATOES

(James Beard)

 

4 cups cooked chickpeas (2 16-oz. cans)

3 large tomatoes- peeled, seeded, chopped

1 clove garlic, chopped

1 tsp. rosemary

½ cup olive oil

rice or pilaf (optional)

½ tsp. ground pepper

1 large onion, chopped

 

In 2 ½ quart casserole or baking dish, combine all ingredients.

Bake in 350° oven uncovered for 1 hour, or until well-blended.

Stir, serve in casserole or serving bowl.

 


Chickpea-Eggplant Ragout

 

 

2 medium eggplants, cut into 2-inch cubes

2 ½ cups dried, cooked or canned chickpeas

3 onions, chopped

3 cups stewed or canned tomatoes + liquid

1 tsp. dried mint

1 tsp. salt/taste

½ tsp. dried basil, or 1 tsp. fresh basil

½ tsp. black pepper

 

Cube eggplant

Drain and rinse canned garbanzos

Heat broth

Sauté onions till limp.

Add all other ingredients

Cover, simmer 20-30 minutes

Remove cover and continue cooking if liquid has not all evaporated

Serves 4 - 6

Enchiladas With Red Sauce

 

1 pound ground beef (or vegeburger)  Red Sauce

1 large onion, chopped 8 cloves garlic, crushed

1 tbsp. plus 2 tsp. all purpose flour ½ cup butter or margarine, melted

1 tbsp. chili powder                                                     ½ cup all-purpose flour 

1 tsp. salt 2 tsp. rubbed sage

½ tsp. ground cumin 2 tsp. ground cumin

1/4 tsp. rubbed sage 2 cups diluted beef broth

1 (14.5 oz.) can stewed tomatoes, undrained 2 (8 oz.) cans tomato sauce

   Red Sauce 2 tbsp. chili powder

12 6-inch corn tortillas

1 cup finely chopped onion

1 cup sliced ripe olives

 1 (8-oz.) pkg. shredded Colby-Monterey

    Jack cheese blend

   Sour cream

   Additional sliced ripe olives

 

Brown ground beef and onion in a large skillet, stirring until meat crumbles.  Drain and return mixture to skillet.  Add flour and next 5 ingredients, stirring well.  Add tomatoes with liquid; stir well.  Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.  Pour 1 ½ cups Red Sauce into a 13 x 9 x 2 baking dish.  Set aside.

 

Wrap tortillas in aluminum foil, and heat at 350 for 12 - 15 minutes or until softened.  Combine 1 cup chopped onion and 1 cup olives; stir well.  Work with 1 tortilla at a time, keeping remaining tortillas warm.  Sprinkle 2 heaping tablespoonfuls olive mixture down center of tortilla.  Top with 1/4 cup meat mixture.  Roll tortilla tightly, and place in prepared dish, seam side down.  Repeat with remaining tortillas.  Pour remaining red Sauce over tortillas.

 

Cover and bake at 350 for 15 minutes or until thoroughly heated.  Uncover and sprinkle with cheese.  Bake uncovered 5 additional minutes or until cheese melts.  Top enchiladas with sour cream and additional olives.  Yield: 6 servings.

 

Red Sauce: Cook garlic in butter in a large saucepan over medium heat, stirring constantly, 1 to 2 minutes.  Gradually stir in flour.  Cook, stirring constantly, 1 minute.  Gradually add tomato sauce and broth; add remaining ingredients. Cook stirring constantly, until smooth and thickened.  Yield: 4 cups.

 

 

 

 

 

 

COTTAGE CHEESE PATTIES

 

1 tbsp. fat

2 tbsp. minced onion

2 tbsp. peanut butter

½ tbsp. flour

6 tbsp. cottage cheese

1 cup crushed corn flakes

1 beaten egg

 

Combine fat, onion, and peanut butter in frying pan.

Simmer till onion is tender.

Mix other ingredients, then mix all together.

Form into patties and fry.

 

 

 

 

RITZ CRACKER PATTIES

 

1 cup chopped nuts

1 cup grated cheese

2 cups crushed Ritz crackers

2 medium onions, chopped

1 tsp. garlic powder

½ tsp. salt

4 eggs

 

Mix all together.

Fry into patties on low

Add mushroom soup or gravy

Bake at 350°, approx. 20 minutes, till warm

 

 

 

 

SALMON PATTIES

 

1 16-oz. can salmon, remove bones

1 beaten egg

½ cup seasoned bread crumbs

 

Combine all and shape into patties.

Fry until done.

 

 

 

IMPOSSIBLE SPINACH QUICHE

 

1 10-oz. pkg. frozen spinach

½ cup chopped onion

1 cup shredded swiss cheese

1 ½ cup milk

¾ cup Bisquick

3 eggs

1 tsp. salt

¼ tsp. pepper

 

Heat oven to 400°.

Lightly grease a 9-10 inch pie plate

Mix spinach, onion, cheese

Place in pie plate

Beat remaining ingredients until smooth

Pour over spinach mixture

Bake until golden brown, about 30 minutes.

 

 

 

 

 

 

GARDEN MEDLEY QUICHE

 

10 eggs

½ cup all purpose flour

1 tsp. baking powder

1 ½ tsp. onion powder

½ tsp. garlic powder

¼ cup butter, melted

12 oz. shredded Swiss or Monterey Jack cheese

3 cups cottage cheese

1 cup cooked fresh spinach or 10 oz. frozen chopped spinach,

 thawed and squeezed dry

½ red pepper, chopped

½ yellow pepper, chopped

 

  1. Preheat oven to 350

 

  1. In blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter, 1 cup of the cottage cheese.  Blend well.

 

  1. Pour blended mixture into large bowl, add remaining cottage cheese, spinach, peppers, green onions and shredded cheese.  Mix all ingredients thoroughly

 

 

  1. Divide mixture between two greased 10-inch pie pans.

 

  1. Bake for 40-45 minutes, until set.

 

 

 

 

 

 

EASY GARDEN BAKE

 

1 cup chopped zucchini

1 cup chopped tomato

½ cup chopped onion

½ cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

1 cup milk

2 eggs

½ cup Bisquick

½ tsp. salt

¼ tsp. pepper

 

Grease 9-inch pie plate.

Sprinkle zucchini, tomato, onion and cheese in plate.

Beat remaining ingredients until smooth – 15 seconds in blender or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted in center comes out clean, about 25 minutes

Cool 5 minutes.

Garnish with tomato and zucchini slices if desired.

 

Variation:  add 2 5-oz. cans chunk chicken, drained, or 1 cup cut-up cooked chicken with vegetables.


GREEN CHILI –RICE CASSEROLE

 

 

3 - 4 cups cooked rice

¼ cup butter, melted

2 cups sour cream

1/8 cup milk

1 lb. Jack cheese, grated

2 small cans chopped green chilies

salt to taste

paprika on top

 

Mix cooked rice, melted butter, sour cream, milk, grated cheese, green chilies, and salt to taste.  

Put in casserole dish that has been sprayed with Pam

Sprinkle top with paprika

Bake at 350 until mixture bubbles

 

Best to make a double batch

JEFF’S MUSHROOM STROGANOFF

 

1 package frozen vegetarian smoked beef, lunch slices

12 oz. fresh mushrooms

6 tbsp. butter

3 tbsp. flour

1 medium onion

2 cups hot water

1 packet George Washington brown broth or

     1 pack onion soup mix

8 oz. sour cream

 

Thaw beef (if using)

Clean and slice mushrooms

Sauté beef and mushrooms in 2 tbsp. butter

Set aside in a bowl.

Chop onion and sauté in 4 tbsp. butter

When golden, add flour and lightly brown

Add mushrooms and 2 cups hot water to make gravy, thick but not sticky

Mix in broth or soup mix

Take off heat

Stir in sour cream until mixed and smooth

 


TOFU LETTUCE WRAPS

 

 

2 ½ cups extra firm tofu, cut into 1/4” cubes

½ cup meatless burger crumbles (boca burgers)

1 tbsp. chicken seasoning

1-2 tsp. extra virgin olive oil

3 green onions minced – all (green + white)

2 tbsp. sesame oil, toasted (works ok without this)

2 tbsp. honey

½ cup chopped onion

2 cloves garlic, minced

2 tbsp. light soy sauce

dash cayenne pepper (optional)

 

Saute:  green onion, regular onions, garlic, tofu and burger in olive oil till tofu is browned.  Turn with spatula, don’t stir with spoon.

Cook 4-5 minutes longer.  Remove from heat.  Cool if using for wraps

Use ¼ cup in each lettuce leaf, top with 1-2 tbsp. peanut sauce.

Or serve over rice.

 

Peanut Sauce

 

1 can light coconut milk

¾ cup creamy peanut butter

1-2 tbsp. lemon juice (fresh)

¼ cup water

½ tsp. salt

1/3 cup sugar

1/8 tsp. red curry paste (optional)

 

Heat milk to simmering, not boil. Add rest of ingredients.  Simmer over low heat until thickened.

 

 

 

 

 

 

 

 

 

Vegetables

 


SPINACH-ARTICHOKE CASSEROLE

 

3 – 10-oz. pkg. frozen spinach, cooked and well-drained

2 medium cans unmarinated artichoke hearts, cut in quarters

1 8-oz. pkg. cream cheese, softened

1 stick melted butter

 

Mix and bake at 350 for 30-40 minutes.

 

 

 

 

 

 

 

BROCCOLI CASSEROLE

 

 

2 packages frozen chopped broccoli (cooked)

1 can mushroom soup

1 cup mayonnaise

1 cup shredded sharp cheddar cheese

2 beaten eggs

crushed Ritz crackers on top (optional)

 

 

Combine all ingredients except crackers.  Put crushed crackers on top of casserole.  Bake at 350 for 30 - 40 minutes.  Let stand 15-20 minutes before serving.

ONION DRESSING

 

 

2 cups chopped onions

4 cups boiling salted water

3 cups dry bread crumbs

1 beaten egg

½ cup melted butter

¾ tsp. salt

1/8 tsp. paprika

½ tsp. poultry seasoning

(1 cup chopped tart apple or ½ cup sliced olives – optional)

 

Drop onions into boiling water.  

Simmer 10 minutes. Drain.  

Mix onions and other ingredients.

Moisten mixture slightly with stock.  

Chopped celery can be added with the onions.  

This dressing can be layered over sliced vegetarian turkey with extra gravy added.

 

Bake at 350 for 30 minutes for Thanksgiving entrée.

 

 SWEET ROASTED ONIONS

 

3 large onions

1/4 cup olive oil

salt and pepper

Sauce

 

Preheat oven to 375

 

Peel onions and cut in half horizontally.  Coat with olive oil, salt and pepper.  Place onions cut side down in oven-safe skillet.  Roast in preheated oven 1 ½ -2 hours, until tender and brown on bottom

 

 

When onions are done, remove to serving dish, brown side up.               

 

Prepare sauce and pour over onions.  Makes 6 servings.

 

 

Sauce

 

2 tbsp. Water

1/3 cup balsamic vinegar

2 tbsp. packed brown sugar

2 tbsp. butter

 

Using same skillet on stove, combine water, balsamic vinegar, brown sugar and butter.  Boil until reduced by half, scraping up bits from bottom.


BAKED BROWN RICE

 

2 cups brown rice

4 cups water

salt

 

 

Mix in 9 x 13 baking dish, sprinkle salt on top

 

Cover tightly with foil, bake 1 hour @ 350 degrees

 

 

 

 

Soups and Stews

 


TWO-BY-TWO STEW

 

8-oz. package Pennsylvania Dutch noodles

2 large chopped onions

2 cups chopped cabbage

2 medium chopped potatoes

2 small chopped carrots

2 tbs. McKay’s chicken seasoning

 

Cook vegetables and ½ seasoning until done. 

Cook noodles separately according to package directions and ½ seasoning

Drain each and combine.

 

 

 

BLACK BEAN SOUP

 

2 cups dried black beans    4 cloves garlic

10 cups water      ½ tsp. salt

¼ cup olive oil      1 tsp. dried basil

3 cups chopped onion    4 tsp. McKay’s 

1 large green pepper          chicken seasoning

1 cup celery      2 pkg. Goya (sazon)

½ lb. fresh mushrooms    2 14.5 oz. cans                                                                                                                                          stewed tomatoes

 

 

Place all ingredients in kettle.  Cook over low heat until beans are soft, 2-3 hours.  Stir occasionally.  Add water to desired thickness.

LENTIL SOUP

 

2 cups dry lentils (1 bag)

1 onion

2 garlic cloves

1 green pepper

 

sauté in olive oil

add lentils (?)

chicken seasoning

6-8 cups water

2 potatoes peeled and cut up

2 carrots

2 stalks celery

2-3 bay leaves

2 tbsp. marmite

salt to taste

 

 

Cook till done (less than 1 hour)

IMMUNITY SOUP


1 med. onion chopped
1 clove garlic chopped
1 tbsp extra virgin olive oil
1/2 butternut squash peeled and cubed
Handful of pot barley
1 sweet potato peeled and cubed
1 carrot peeled and cubed
1 sprig thyme
1 1/2 pints vegetable stock
1 head broccoli chopped
Handful parsley

Cook onion and garlic until transparent. Add all other ingredients except broccoli and parsley and stir well.  Cover and simmer 30 min.  Add broccoli and simmer 5 min.  Sprinkle with parsley and enjoy! 

From "Immunity Foods for Healthy Kids", Lucy Burney.

 

 

 

 

 

Appetizers

 


SPINACH DIP

 

 

1 envelope Lipton Vegetable Recipe dry soup mix

1 pint (16 oz.) sour cream

½ cup mayonnaise

½ tsp. lemon juice

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

1 8-oz. can water chestnuts, drained and chopped

 

Combine first four ingredients.  Stir in spinach and water chestnuts.

 

Chill

 

Options:  2 tbsp. chopped green onion, radishes or crumbled bleu cheese

 

Omit water chestnuts and substitute 1 cup chopped apple

 

Serve in hollowed out Hawaiian bread.  Cut up extra bread for dipping.

FETA SPINACH SQUARES

 

¼ cup butter

1 10-oz. pkg. frozen chopped spinach, thawed

1/3 cup flour

1 tsp. baking powder

¼ tsp. salt

½ tsp. pepper

2 eggs

6 oz. crumbled feta cheese

2 tbsp. chopped parsley

½ tsp. dried dill

 

Preheat oven to 350.

Grease a 9 x 9 baking dish

In a skillet, melt butter over medium heat.

Add spinach and stir

Remove skillet from heat

In a large bowl, stir together flour, baking powder, salt and pepper

In another large bowl, beat eggs

Add cheese, spinach, parsley and dill;

Stir with a wooden spoon

Pour spinach mixture over flour mixture.

Stir until just combined.

Pour into prepared baking dish.

Bake for 30 minutes.

Let cool.

 

Slice into squares

Makes 15-20 squares.


BRIE EN CROUTE

 

1 pkg. (17 1/4 oz.) frozen puff pastry dough, thawed

2 pkg. (4 1/4 oz. each) whole round Brie cheese

1/4 cup apricot preserves, divided

1/4 cup chopped pecans, toasted and divided

1 egg yolk, lightly beaten

 

Unfold one sheet of puff pastry and place 1 brie in center.  Cover top with 2 tbsp. apricot preserves and 2 tbsp. pecans.  Gather edges of dough over cheese to resemble a bag.  Tie top of bag with cotton twine.  Repeat with second cheese.  Place each bundle on a lightly greased baking sheet and chill 1 hour.  Preheat oven to 400.  Brush dough with egg yolk.  Bake 25 -30 minutes or until pastry is puffed and golden.  If pastry browns too quickly, reduce temperature to 350.  Cool slightly and cut into wedges.  Serve warm or at room temperature.

 

 

 

 

 

WARM OLIVE DIP

 

1 ½ cup mayonnaise

1 cup shredded or grated Parmesan cheese

1 - 14 oz. can artichokes, drained and chopped

1 cup pimiento-stuffed olives, chopped and drained

 

Combine mayonnaise and cheese.  Add artichokes and olives.  Mix well.  Transfer to an ungreased 1 qt. baking dish.  Bake uncovered at 350 for 30 minutes or until bubbly.  Makes 3 cups.  Serve with crackers.


SALADS & DRESSINGS


HONEY MUSTARD SALAD DRESSING

 

 

 

8 oz. plain yogurt

1/3 c. mayonnaise

1/3 c. honey

2 ½ tbsp. Dijon mustard

2 ½ tbsp. coarse-grained mustard

1 ½ tbsp. rice vinegar (optional)

 

 

Combine all ingredients in small bowl, stirring well with wire whisk.  Cover and chill thoroughly.

 

Yield:  1 ¾ cups.

MANDARIN SALAD

 

Romaine and iceberg lettuce

2 stalks chopped celery

2 green onions, thinly sliced

1 11-oz. can mandarin oranges (may use more)

¼ c. sliced almonds (may use more)

1 tbsp. + 1 tsp. sugar

 

 

 

Sweet & Sour Dressing

 

¼ c. vegetable oil

2 tbsp. sugar

2 tbsp. vinegar

1 tbsp snipped parsley

½ tsp. salt

 dash of pepper

 

 

Cook almonds and sugar over low heat stirring constantly until sugar melts and almonds are coated.  Spread flat, cool, break apart.  Store at room temperature.

 

Place lettuce, celery and onions in plastic bag; add oranges, dressing.  Shake until coated.  Add almonds.  (Tossing with salad tongs works just as well.)


SASSY CHICKEN SALAD

 

1 10-oz can diced tomatoes w/green chiles, drained

½ c. mayonnaise

1 tbsp. honey

1 12.5 oz. can chunk chicken breast

1 cup celery, thinly sliced

1 cup grapes, halved

½ cup toasted pecans, chopped

 

In medium bowl, combine tomatoes, mayonnaise and honey.  Stir

in chicken, celery, grapes, and pecans.  Cover and chill.  May be served in hollowed out melons, avocadoes, or papayas.  Serves 6.


 

 

CUCUMBER SALAD

 

 

2 English cucumbers thinly sliced

1 onion thinly sliced (red or sweet white)

1 tsp. Salt

1 cup distilled white vinegar

½ cup water

½ cup granulated sugar

2 Tbsp. Fresh dill mince or 3 tsp. Dried


Season cucumbers with salt in a large bowl and let sweat for 1 hour.  Drain liquids and toss cucumbers with onion slices.

 

In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3-5 minutes.

 

Pour over cucumbers and onions.  Stir in dill.  Cover with plastic wrap and refrigerate for 1 hour.  Serve cold or at room temperature.

 

 

Nutrition

Calories:  70 cal.

Carbohydrates:  16 g

Sodium:  294 mg

Potassium:  130 mg

Sugar 14 g

Vitamin A:  85 IU

Vitamin C:   3.1 mg

Calcium:  17 mg

Iron:  .2 mg

 

 

 

BREADS

 


SCONES

 

From “A Little Irish Cookbook” By John Murphy

 

 

 

2 Cups self-rising flour

3 tbsp. butter

½ cup milk

pinch of salt

 

Preheat oven to 425°.

Sieve flour into a bowl and rub in the butter quickly and lightly with the fingertips.  

Add the salt and then, using a round-bladed knife, mix in the milk a little at a time.  

With floured hands knead lightly to a soft dough, adding a little more milk if necessary.  

Roll out evenly but lightly about one finger thick on a floured board.  Cut out with a pastry cutter using a quick sharp motion, but do not twist or the scones will distort as they bake.  

Cook on a greased baking sheet near the top of a preheated oven at 425° for 12 – 15 minutes.


 

 GRANDMOTHER’S FAMOUS CRANBERRY BREAD

 

 From the children’s story Cranberry Thanksgiving by Wende and Harry Devlin

 

2 cups sifted all-purpose flour

1 cup sugar

1 ½ teaspoons baking powder

1 teaspoon salt

 ½ teaspoon baking soda

1/4 cup butter or margarine

1 egg, beaten

1 teaspoon grated orange peel

 3/4 cup orange juice

 1 ½ cups light raisins

1 ½ cups fresh or frozen cranberries, chopped

 

Heat oven to 350°.

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.  Cut in butter until mixture is crumbly.  Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist.  Fold in raisins and cranberries.

 

Spoon into a greased 9 x 5 x 3 inch loaf pan.  Bake for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan; cool on a wire rack.

Cranberries may be substituted for the raisins to have an all-cranberry bread.

 


PAUL HARVEY’S POPOVERS

 

 

3 eggs

¼ tsp. salt

½ tsp. sugar

1 cup flour

1 cup milk

2 tbsp. melted shortening

 

Preheat oven to 450, grease pans, preheat pans in oven

 

Beat eggs until frothy

Add salt, sugar, flour and half the milk

Mix again

When mixture is smooth, add remaining milk and melted 

         shortening

Blend

Pour batter into preheated popover pans, bake at 450 for 15 

         minutes

Reduce heat to 400 and bake 15 minutes more

Makes 1 dozen popovers.


 

 

 

 

 

 

 

 

 

COOKIES

 

 

 


SANTA CLAUS COOKIES

 

1 cup granulated sugar    Creamy frosting

½ cup shortening     miniature marsh-

2 tbsp. milk       mallows

1 tsp. grated lemon peel    red sugar

1 egg       currants or semi-

2 cups all-purpose flour        sweet choc chips

1 tsp. baking powder    red cinnamon 

½ tsp. baking soda     candies

½ tsp. salt      shredded coconut

 

Creamy Frosting

 

Mix 1 ½ cups powdered sugar, ½ tsp. vanilla and 2-3 tbsp. water until of spreading consistency.

 

Heat oven to 400°.

Mix granulated sugar, shortening, milk, lemon peel and egg in large bowl

Stir in flour, baking powder, baking soda and salt

Shape dough into 1 ¼ inch balls.

Place about 2” apart on cookie sheet.

Flatten each to about 2 ½” in diameter with greased bottom of glass dipped in sugar.

Bake on lightly greased cookie sheet until edges are light brown, 10-12 minutes.  Cool.

 

Spread cookie with small amount of creamy frosting.

Press on miniature marshmallow for tassel of cap.

Sprinkle top third of cookie with red sugar.

Press 2 currants for eyes and red cinnamon candy for nose into center third.

Sprinkle bottom third with coconut for beard.

Frosh and decorate each cookie before starting another.

Makes about 1 ½ dozen cookies.

Shortcut

 

Make Pillsbury slice-n-bake sugar cookies according to package directions.  Use canned white icing.

ALMOND COOKIE WREATHS AND CANES

 

1 cup sugar

1 cup butter or margarine, softened

½ cup milk

1 tsp. baking powder

1 tsp. vanilla

1 tsp. almond extract

¼ tsp. salt

1 egg

3 ½ cups all-purpose flour

½ tsp. green food color

½ tsp. red food color

 

Mix sugar, butter, milk, baking powder, vanilla, almond extract, salt and egg in large bowl.

Stir in flour.

Divide dough in half.

Divide one half again.

Tint 1 quarter-portion red, the other quarter portion green, leave other half uncolored.

Cover and refrigerate at least 4 hours.

 

Heat oven to 375°.  

For each wreath, shape 1 tsp. dough from plain, 1 tsp. dough from green into 4-inch rope.  

For smooth even ropes, roll back and forth on sugared surface.  

Place one green and one white rope side by side.

Press together lightly and twist.

Place on cookie sheet.

For canes, use one white and one red rope.

Shape each wreath into circle with ends meeting.

Press bits of candied cherries on wreath for holly berries.

Shape red and white dough into canes.

Place on cookie sheet.

Bake on ungreased cookie sheet until set and very light brown, 9-12 minutes.

Makes about 4 ½ dozen cookies.


MAGIC WINDOW COOKIES

 

1 cup sugar

¾ cup shortening (part margarine or butter, softened)

1 tsp. vanilla or ½ tsp. lemon extract

2 eggs

2 ½ cups all purpose flour

1 tsp. baking powder

1 tsp. salt

5 rolls (.9 oz. each) ring-shaped hard candy, various colors

 

Mix sugar, shortening, vanilla and eggs in large bowl.

Stir in flour, baking powder and salt.

Cover and refrigerate at least 1 hour.

 

Heat oven to 375°. 

Roll dough 1/8 inch thick on lightly floured cloth-covered surface.  

Cut into desired shapes using cutters of 2 sizes to make cutouts, or design own patterns.

Place cookies on aluminum foil covered cookie sheet.

For larger cookies, transfer to cookie sheet before cutting out designs.

Place partially crushed candy in cutouts, depending on size and shape of design.  (crush candy between paper towels, tapping lightly)

If cookies are to be hung, make a hole in each ¼” from top with end of plastic straw.

Bake until cookies are very light brown and candy is melted, 7 – 9 minutes.  

If candy has not spread within cutout design, immediately spread with metal spatula.

Cool completely on cookie sheet.

Gently remove cookies.

Makes about 6 dozen 3” cookies.

 MINCEMEAT COOKIES

 

1 cup shortening (or margarine or butter)

1 ½ cups sugar

3 eggs

1 tsp. baking soda

½ tsp. salt

1 9-oz. package Nonesuch condensed mincemeat

 

Preheat oven to 375°.  

Beat shortening and sugar till fluffy.  

Add eggs; beat well. 

Combine dry ingredients, gradually add to shortening mixture.  

Stir in broken-apart mincemeat.  

Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets.  

Bake 8 to 10 minutes or until lightly browned.  Cool.

______________________________________________________

 

Clove Cookies

 

½ cup butter or margarine, melted

1 cup granulated sugar

1 tsp. vanilla extract

1 egg

1 cup all-purpose flour

1 tsp. ground cloves

 

Heat oven to 350°.

Stir butter and sugar together; add vanilla. 

Beat in egg until mixture is smooth.  

Stir flour and cloves together; blend with butter mixture. 

Drop teaspoonfuls of dough 2 inches apart onto lightly greased baking sheets.  

Bake for 8-10 minutes.

WHITE CHOCOLATE-ORANGE DREAM COOKIES

 

1 cup butter or margarine, softened

2/3 cup firmly packed light brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon grated orange zest

2 teaspoons orange extract

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

½ teaspoon salt                                                                                                                               

1 package (12 oz.) white chocolate chips

 

Preheat oven to 350°.  

In a mixing bowl, beat first 3 ingredients at medium speed of an electric mixer until creamy.  

Add egg, orange zest and orange extract, beating until blended.

 

Combine flour, baking soda, and salt; gradually add to sugar mixture, beating just until blended after each addition.  

Stir in chips.  

Drop dough by rounded tablespoonfuls onto ungreased baking sheets.  Bake 10 to 12 minutes or until edges are lightly browned.  

Cool on baking sheets 2 minutes; transfer to wire racks to cool completely.  

Yield: about 3 ½ dozen cookies.

 


 

MOLASSES COOKIES

 

1 cup white sugar

¾ cup softened butter, shortening, or margarine

¼ cup molasses

1 egg

2 ¼ (?) cups flour

2 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

 

In a large bowl, combine sugar, butter, molasses and egg.

Blend well.  Stir in remaining ingredients and blend well.

Chill dough for easier handling.

Lightly grease (not oil) cookie sheets.

Heat over to 375°.

Shape dough into1 inch balls, roll balls in sugar.

Place 2 inches apart on cookie sheet.

Bake 10-12 minutes or until edges are set.

Cool 1-2 minutes before removing from sheet.

RASPBERRY ALMOND BARS

From Taste of Home

 

½ cup butter or margarine

1 pkg. vanilla or white chips, divided 10-12 oz

2 eggs

½ cup sugar

1 tsp. almond extract

1 cup all purpose flour

½ tsp salt

½ cup seedless raspberry jam

¼ cup sliced almonds

 

Heat oven to 325°.

In a saucepan, melt butter, remove from heat, add 1 cup chips, do not stir.  

In a small mixing bowl beat eggs until foamy.  Gradually add sugar, stir in chip mixture and almond extract.  

Combine flour and salt, add to egg mixture, just until combined.  

Spread half of batter in to greased 9” square baking pan.  

Bake for 15-20 minutes or until golden brown.  

In a small sauce pan over low heat, melt jam, spread over warm crust.  

Stir remaining chips into remaining batter, drop by teaspoonfuls over the jam layer.  

Sprinkle almonds over.  

Bake for 30-35 minutes, until toothpick comes out clean.

 

SHORTBREAD CUTOUTS

 

1 c. butter

½ c. sugar

2 ½ c. flour

Colored sugar for sprinkling

 

Heat oven to 300°.

Cream butter and sugar.  

Add flour. 

Divide in half, roll out, cut with cookie cutters, sprinkle with sugar.  Bake for 20-25 minutes.

 

 

 

 

 

 

RICE-KRISPIE TREATS

 

¼ cup margarine

1 pkg. (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows

6 cups Rice Krispies cereal

 

Melt margarine in large saucepan over low heat.  Add marshmallows and stir until completely melted.

Remove from heat.

Add Rice Krispies cereal.

Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2 inch pan.

Cut into squares when cool.

Yield:  24 treats, 2 x 2.

Use fresh marshmallows for best results.

ALMOND COOKIES

 

 

2 ½ cups all purpose flour

1 cop powdered sugar

1 cup butter, softened

¼ tsp. salt

2 tbsp orange juice

½ tsp. almond extract

sugar

almonds

 

Heat oven to 350°.

Combine flour, powdered sugar, butter, salt, orange juice and extract.

Beat at medium speed, scraping bowl often until dough forms (1-2 minutes).

Shape rounded teaspoonfuls of dough into 1” balls.

Roll in sugar.

Place 2” apart on cookie sheet.

Press 1 whole almond or 2-3 almond slices or slivers into each ball.

Bake 12-18 minutes, until lightly browned.


WHITE CHIP CHOCOLATE COOKIES

 

 

2 ¼ cups all purpose flour

2/3 cup baking cocoa

1 tsp. baking soda

¼ tsp. salt

1 cup (2 sticks) butter

¾ cup granulated sugar

2/3 cup packed brown sugar

1 tsp. vanilla

2 large eggs

2 cups (1 12-oz. pkg.) white chips

 

Preheat oven to 350°.

Combine flour, cocoa, baking soda, and salt.

Beat butter, sugars ad vanilla until creamy.

Add eggs one at a time, beating well

Gradually beating flour mixture

Stir in chips

Drop by well-rounded teaspoons onto ungreased sheets.

Bake for 9-11 minutes or until centers are set.

Cool on sheets 2 minutes

Remove to wire racks to cool completely.


CAKE-MIX COOKIES

 

1 box cake mix

½ cup vegetable oil

2 eggs

Options:  raisins, nuts, chocolate chips

 

Preheat oven to 350°.

Mix well.

Drop by teaspoonfuls of dough about 2” apart on ungreased cookie sheet.

Bake 8-10 minutes; cool.

 

 

ALMOND ICEBOX COOKIES

 

1 ½ cups butter or margarine, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

4 cups all-purpose flour

1 tbsp. Ground cinnamon

1 tsp. Baking soda

½ cup finely chopped almonds

2 packages (2 1/4 ounces each) whole unblanched almonds

 

In a mixing bowl, cream butter and sugars.  

Add eggs, one at a time, beating well after each addition.  Combine flour, cinnamon and baking soda; gradually add to the creamed mixture.  

Fold in chopped almonds.  

Shape into two 15 inch rolls; wrap each in plastic wrap.  Refrigerate for 2 hours or overnight.  

 

Heat oven to 375°.

Unwrap and cut into 1/4 inch slices.  Place 2 inches apart on ungreased baking sheets; top each with a whole almond.  

Bake for 8 - 10 minutes or until edges begin to brown.  Remove to wire racks to cool.  Yield: 10 dozen.

 


BLUE RIBBON SUGAR COOKIES

 

1 cup butter, softened

½ cup powdered sugar

½ cup regular sugar

1 egg

½ tsp. vanilla

2 ½ cups all-purpose flour

½ tsp. cream of tartar

½ tsp. baking soda

 

Heat oven to 375°.

Combine butter, sugars, beat until creamy.

Add eggs and vanilla, beat till well mixed.

Reduce speed to low, add flour, cream of tartar, soda.

Beat till dough forms a ball.

Shape into 1” balls, place 2” apart on ungreased sheet

Flatten to 1 ½” with glass dipped in sugar.

Decorate.

Bake 7 – 9 minutes, let stand 1 minute, remove.

SNICKERDOODLES

 

½ cup butter, softened

½ cup solid vegetable shortening

1 ½ cups + 2 tbsp. granulated sugar, divided

1 eggs

2 ¾ cups all purpose flour

2 tsp. cream of tartar (check on this – seems a lot)

1 tsp. baking soda

¼ tsp. salt

2 tsp. ground cinnamon

 

Heat oven to 400°.

In a mixer, beat butter, shortening, 1 ½ cups sugar and eggs till well mixed.

Blend in flour, cream of tartar, baking soda and salt.

Sapt dough by rounded teaspoonfuls into balls.

Roll in cinnamon and 2 tbsp. sugar.

Place 2” apart on ungreased baking sheet.

Bake 8-10 minutes, until set.

Cool on wire racks.


VANISHING OATMEAL COOKIES

 

 

1 cup butter, softened

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 tsp. vanilla

1 ½ cup all purpose flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

3 cups oats

1 cup raisins

 

Heat oven to 350°.

Beat together butter and sugars till creamy.

Add eggs and vanilla.  Beat well.

Add combined flour, baking soda and salt.

Stir in oats and raisins.  Mix well.

Drop by rounded tbsp. full onto ungreased sheet.

Bake 10-12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack.


TOLLHOUSE COOKIES

 

2 ¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter or margarine, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups (12 oz.) semi-sweet chocolate morsels

1 cup chopped nuts (optional)

 

Preheat oven to 375°.

 

Combine flour, baking soda, and salt in small bowl.

Beat butter, brown sugar, granulated sugar and vanilla in mixer until creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture.

Stir in chips and nuts.

Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake for 9 – 11 minutes.

Remove to wire racks to cool completely.

Makes about 5 dozen cookies

 

Pan cookies: spread dough into greased 15 x 10 jelly roll pan. 

Bake 20-25 minutes, until golden brown.

 

OATMEAL-TOFFEE COOKIES

 

1 cup (2 sticks butter or margarine)

2 eggs

2 cups packed lite brown sugar

2 tsp. vanilla extract

1 ¾ cup all purpose flour

1 tsp. ground cinnamon

½ tsp. salt

3 cups quick oats

 ¾ cup (10-oz. pkg.) almond toffee bits

1 cup coconut (optional)

 

Heat oven to 375°.

Lightly grease cookie sheets.

Beat butter, eggs, brown sugar and vanilla until well-blended.

Stir in oats, brickle and coconut.

Drop dough by rounded teaspoonfuls about 2” apart onto prepared sheet.

Bake 8-10 minutes or until edges are lightly browned.

Cool 1 minute.

Remove to wire rack

Makes 4 dozen.


COOKIE PRESS COOKIES (SPRITZ)

 

1 cup butter

¾ cup sugar

1 egg

½ tsp. baking powder

1 tsp. flavoring

1/8 tsp. salt

2 ½ cups flour

6 tbsp. milk

 

Heat oven to 400°

Cream together butter and sugar.

Add other ingredients gradually.

Top with colored sugar or sprinkles.

Bake for 8-10 minutes.

Watch closely.

 

­­­­­­­­­­­­­­­­­­­­­­­­

WEDDING BALLS

 

 

1 ¾ cup all purpose flour

¾ cup cake flour

2 sticks butter

1/3 cup sugar

1 cup chopped nuts

1 tsp. vanilla

powdered sugar for rolling

 

Heat oven to 375°.

Combine all ingredients except powdered sugar.

Roll into balls.

Bake for 10-12 minutes.

When cool, roll in powdered sugar.

 

 

CAKES

Moist Pecan Cake (from Faye)

 

 

 

1 box Betty Crocker Pecan Cake mix

can coconut pecan frosting

4 eggs

¾ cup oil

1 cup water

 

 

Preheat oven to 350.

Mix ingredients

Spray bundt pan with non-stick spray

Sprinkle chopped nuts in bundt pan

Pour in cake mix

Bake for 1 – 1 ¼ hours

Top with confectioner’s sugar


 

Maple Pumpkin Cheesecake

 

1/4 cup margarine or butter, melted

1 1/4 cup graham cracker crumbs

1/4 cup sugar

3 8-oz. pkg. cream cheese, softened

1 14-oz. can sweetened condensed milk

1 16 oz. can pumpkin (2 cups)

3 eggs

8 oz. maple syrup

1 ½ tsp. ground cinnamon

1 tsp. nutmeg

½ tsp. salt

Maple pecan glaze

 

Preheat oven to 300°.  Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan or 13x9 inch baking pan.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.  Pour into prepared pan.  Bake 1 hour and 15 minutes or until cake springs back when touched (center will be slightly soft) Cool.  Chill.  Top with maple pecan glaze.

 

Maple Pecan Glaze

 

In saucepan, combine remaining 3/4 cup maple syrup, 1 cup (½ pint) whipping cream; bring to a boil.  Boil rapidly 15-20 minutes; stir occasionally.  Add ½ cup chopped pecans.

 


Yule Log

 

Cake       Cream Filling

 

1 cup cake flour    1 cup whipping cream

1 ¼  tsp. baking soda    ½ cup granulated sugar

¼ tsp. salt      1 ½ tsp vanilla extract

6 tbsp. cocoa

1/3 cup boiling water

1 ½ tsp. vanilla extract

¼ cup butter, softened

¼ cup vegetable shortening

1 cup granulated sugar, divided

2 eggs, separated

½ cup buttermilk

Glaze

 

2 cups semisweet chocolate chips

½ cup butter, softened

½ cup whipping cream

confectioner’s sugar

 

Preheat oven to 325 degrees. 

For cake, combine flour, baking soda, and salt in a medium mixing bowl.  

In a small bowl, combine cocoa, water, and vanilla, whisking until smooth.

 

In a large bowl, cream butter and shortening.  

Gradually beat in ¾ cup plus 2 tablespoons sugar.  

Beat in the egg yolks one at a time, beating well after each addition.  

Beat until mixture is light and fluffy, about 2 to 3 minutes.  Beginning with the flour mixture, alternately beat in the flour mixture and buttermilk, beating well after each addition.   

Beat in the cocoa mixture until smooth.

In a medium bowl, beat egg whites until soft peaks form.  Gradually beat in the remaining 2 tablespoons sugar until mixture is stiff.  

Fold one-fourth of the egg white mixture into the chocolate mixture.  

Carefully fold in the remaining egg white mixture.  

Pour the batter into a greased and floured 15 x 10 x 1 inch foil-lined jellyroll pan.  

Smooth top of batter with a spatula.  

Bake 12 to 15 minutes until the cake is slightly puffed and just begins to pull away from sides of pan.  (Cake will be underdone.)  

Place pan on wire rack to cool.

 

For filling, beat cream, sugar, and vanilla in a large mixing bowl until stiff peaks form.  

Using a knife, loosen the cake from the edges of the pan.  

Place a second jellyroll pan on top of the first pan and invert cake onto the back of the second pan.  

Peel off foil.  

Invert cake again so cake is right side up.  

Spread the cream filling of the cake, leaving a 1-inch border around the edges of the cake.  

Beginning with one long edge, roll the cake up.  

Wrap cake tightly with aluminum foil and freeze overnight.

 

For glaze, melt chocolate chips in top of a double boiler over warm water.  

Remove from heat and cool slightly.  

Beat in butter and cream.  

Allow mixture to sit at room temperature until slightly thickened.  

Remove cake from freezer and unwrap.  

Place cake, seam side down, on a wire rack placed over waxed paper. [Ruth’s note:  I find it easier to skip the wire rack here, and put the cake directly on the serving platter, and wipe up any spills around the edges.  The more times you have to transfer the cake, the more chances there are for it to break.]  Pour glaze over cake, using a spatula to spread glaze evenly over top and sides of cake.  

Carefully transfer cake to serving platter.  

Referring to photo, gently pull a fork over the top and sides of the cake to resemble bark.  

Refrigerate until serving time.  

Before serving, sprinkle cake with confectioners’ sugar.

 

Yield:  10 to 12 servings.

 


Chocolate Cream Cake

 

½ cup butter or margarine, softened

4 oz. cream cheese, softened

2 cups granulated sugar

2 eggs, lightly beaten

2 tsp. vanilla extract

2 cups all-purpose flour

¾ cup cocoa

1 ½ tsp. baking soda

½ tsp. salt

1 cup boiling water

 

Frosting

 

2 cups semi-sweet chocolate chips, melted and cooled to room temperature

1 ½ cups sour cream

1 tsp. vanilla extract

 

Preheat oven to 350.  Beat butter, cream cheese, sugar until fluffy.  Beat in eggs, vanilla.  In separate bowl, combine flour, cocoa, baking soda, salt.  Blend flour mixture into butter mixture.  Stir in water.  Pour patter into two 9” greased and floured pans.  Bake 25 -3 0 minutes until toothpick comes out clean.

 

Frosting:  Beat chocolate, sour cream, and vanilla together until smooth.  Frost cake.  Optional decoration:  To decorate top, cut shapes out of paper and place on top of cake.  Sift confectioner’s sugar over top of cake and carefully lift off paper.

Chunky Apple Cake

 

1 cup butter, softened    Frosting

2 cups granulated sugar    ¼ cup butter (not 

3 eggs           margarine

½ tsp. Vanilla      1 cup confectioners 

2 ½ cups all-purpose flour        sugar

2 tsp. baking soda     1 tsp. vanilla

½ tsp. salt       1 – 3 tbsp. milk

2 tsp. ground cinnamon

3-4 cups coarsely chopped, peeled apples

1 cup chopped walnuts

 

1.   Heat oven to 350; spray fluted tube pan with baking 

         spray + flour

2.  In large bowl, beat 1 cup butter and the granulated sugar 

     with electric mixer on medium speed until light and fluffy.

     Beat in eggs, 1 at a time.  Stir in ½ tsp. vanilla, the flour,  

     Baking soda, salt and cinnamon.

3.   Stir in apples and walnuts

4.  Spoon into pan

5. Bake 50 – 65 minutes, or until toothpick inserted in center of  

    cake comes out clean.

6. Cool 10 minutes.  Remove from pan to cooling rack

7. Cool completely, about 1 ½ hours

8.  In 2-qt sauce pan, heat ¼ cup butter over medium heat, 

     stirring constantly, until golden brown.  Gradually beat in 

     powdered sugar with spoon.  Stir in vanilla and milk until  

    desired spreading consistency.  Generously spread frosting 

    over top and partially down side of cake.

9. Cut cake with serrated knife.

COCONUT ICEBOX CAKE

 

 

1 16 oz. bag coconut

2 cups sugar

2 cups sour cream

Yellow or white cake mix, according to directions

 

Mix Coconut, sugar and sour cream together well.  Keep in refrigerator overnight.  Stir several times.  Make cake in two layers, then cut each cake in half horizontally, making four layer.  Put icing between layers and on outside of cake.  Keep refrigerated.

JEFF’S SHORTCAKE

 

2 cups sifted flour

2 tsp. baking powder

1/3 – ½ cup sugar

½ tsp. salt

1 tsp. vanilla

1 stick butter or margarine

¾ cup milk

 

Mix dry ingredients. Add vanilla.  Cut in butter.  Stir in milk.

Spread into greased 9” square pan.

Bake at 400 until golden brown, 24 minutes.

Cool for 5 minutes, pop onto cooling rack

Cool completely and serve with fruit and whipped cream


NORTHWEST CHEESECAKE SUPREME

 

 

1 cup graham cracker crumbs

3 tbsp. sugar

3 tbsp. butter or margarine

 

4 8-oz. pkg. cream cheese, softened

1 cup sugar

3 tbsp. flour

4 eggs

1 cup sour cream

1 tbsp. vanilla

 

optional – one 21 –oz. can cherry pie filling

 

Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan.

Bake at 325 for 10 minutes

 

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.  

Add eggs, one at a time, mixing well after each addition.  

Blend in sour cream and vanilla; pour over crust

 

Bake at 450 for 10 minutes

Reduce oven temperature to 250; Bake for 1 hour at 250

Loosen cake from rim of pan

Cool before removing rim of pan.

 

Chill

Top with pie filling just before serving.

 

Substitution:  1 ½ cups finely chopped nuts and 2 tbsp. sugar for graham cracker crumbs and sugar.

LEMON-POPPYSEED CAKES

 

1 -  18.25 oz. pkg. lemon cake mix without pudding

1 – 3.5 oz. pkg. lemon instant pudding mix

1 cup water

½ cup vegetable oil

4 large eggs

½ cup chopped pecans

1 tbsp. poppyseeds

2 tbsp. sugar

½ cup lemon juice

 

Combine first 5 ingredients in a large mixing bowl

Beat at medium speed of electric mixer until blended

Stir in pecans and poppyseeds

Pour batter into 3 – 8 x 3.75 x 2.5 greased loaf pans

Bake at 325 for 40 minutes, or until wooden pick comes out clean

Let cool in pans on wire racks for 10 minutes

 

Glaze

 

Combine sugar and lemon juice

Brush over cakes

Let cool completely on wire racks.

Chill up to 1 week or freeze up to 3 months

Makes 3 loaves.


CHOCOLATE-CHERRY CAKE

 

Cake

Chocolate cake mix

2 eggs

1 can cherry pie filling

 

Mix together

Bake at 350 for 25 – 30 minutes, 9 x 12 baking dish

 

Icing

1 cup sugar

1 cup chocolate chips

1/3 cup milk

5 tbsp. butter

 

Mix together and boil for 1 minute

Pour on top of cake

PINEAPPLE UPSIDE-DOWN CAKE

 

3 – 8 oz. cans sliced pineapple in juice

1cup firmly packed lite brown sugar

1/3 c. butter or margarine, melted

7 maraschino cherries, halved

1 pkg. yellow or white cake mix (2 layer)

1 envelope Dream Whip

4 eggs

1 cup cold tap water

½ cup chopped nuts

 

Drain pineapple, reserving 2 tbsp. juice.  

Combine brown sugar and butter in 13 x 9 pan.  

Arrange pineapple slices in pan, cutting if necessary to fit.  Place a cherry half, cut side up, in center of each slice.  Sprinkle with reserved juice and nuts.  

Combine cake mix, whipped topping mix right from envelope, eggs, and water in large mixer bowl.  Blend.  

Beat at medium speed of electric mixer for 4 minutes.  Carefully spoon over mixture in pan.  

Bake at 350 for 50 – 55 minutes or until top springs back when lightly pressed.  

Let stand in pan for 10 minutes.  

Invert onto serving plate.  

Let stand 1 minute, then remove pan.  Serve warm or cooled.

RED VELVET CAKE

 

½ cup shortening

1 ½ cups sugar

2 eggs

1 tsp. salt

1 tsp. cocoa

1 tsp. vanilla

1 tsp. vinegar

1 tsp. baking soda

2 oz. red food coloring

2 ¼ cups sifted cake flour

1 cup buttermilk

 

Mix vinegar and baking soda.  Set aside.  Cream first six ingredients until light.  Beat in food coloring.  Alternate flour and buttermilk.  Fold in vinegar, baking soda.  Bake in 2 greased 9” pans for 30 – 35 minutes at 350.  Let cool before removing.

 

Cream Cheese Icing

 

4 oz. cream cheese

½ stick butter

1 tsp. vanilla

½ box 4x sugar

4 oz. cool whip

 

Beat cheese and butter; add vanilla.  Sift in sugar, mix well.  Add cool whip.


MINI JEWELLED CHEESECAKES

 

1 ½ cup graham cracker crumbs

1 ¼ cup sugar

2- 8 oz. pkgs. Cream cheese, softened

3 eggs

2 tbsp. lemon juice

½ tsp. vanilla

1 cup preserves

 

Preheat oven to 300.  Combine crumbs, ¼  cup sugar and butter.  Press equal portions onto bottoms of 24 lightly greased or paper-lined mini-muffin cups.  Beat cheese and 1 cup sugar until fluffy.  Add eggs, lemon juice and vanilla.  Mix well.  Fill muffin cups.  Bake for 30 minutes, or until cakes spring back when lightly touched.  Cool.  Chill.  Top with preserves before serving. If greased muffin cups are used. Cool baked cheesecakes.  Freeze 15 minutes; remove from pans.


FUDGE TRUFFLE CHEESECAKE

 

2 cups (12 oz. pkg.) semi-sweet chocolate chips

3 – 8 oz. pkgs. Cream cheese, softened

1 – 14 oz. can sweetened condensed milk

4 eggs

 2 tsp. vanilla

 

Crust

 

1 ½ cups vanilla waver crumbs

½ cup powdered sugar

1/3 cup unsweetened cocoa

1/3 cup melted butter

 

Heat oven to 300.  Prepare chocolate crumb crust.  Press firmly on bottom of 9-inch springform pan.  Set aside.  In heavy saucepan, over very low heat, melt chips, stirring constantly.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add melted chips and remaining ingredients; mix well.  Pour into prepared pan.  Bake 1 hour and5 minutes or until center in set.  Cool, chill.  Refrigerate leftovers.

WHITE CHOCOLATE CHEESECAKE

 

2- 8 oz. pkg. cream cheese, softened

1/3 cup granulated sugar

6 egg yolks

1 tbsp vanilla

½ tsp. Salt

2 cups sour cream

12 oz. white chocolate, melted

 

Frosting

 

1- 8oz. pkg. cream cheese, softened

1/3 cup butter, softened

1 tsp. vanilla

8 oz. white chocolate, melted

 

Preheat oven to 350.  Beat cream cheese and sugar until smooth.  Beat in egg yolks one at a time, beating well after each addition.  Beat in vanilla salt, sour cream.  Blend in white chocolate.  Pour batter into lightly greased 8” springform pan.  Place springform pan in a larger pan and add water to come halfway up side of springform pan.  Bake 45 minutes.  Turn off oven, allow cake to cool in oven 1 hour without opening door.  Remove cheesecake from oven and pan of water, cool completely.  Cover, refrigerate overnight.  

 

Frosting

 

Beat cream cheese, butter, vanilla till smooth.  Gradually beat in white chocolate.  Remove cake from pan, frost top and sides.  Chill 1 hour before serving.  Decorate.

FRENCH TOWER TORTE

 

4 ripe medium bananas

2- 20 oz. canse crushed pineapple in juice

1 18.50 oz. pkg. yellow cake mix

1 pint whipping cream

¼ tsp. ground cinnamon 

mandarin orange sections, cherries

 

Prepare 2 9-inch layer pans with Baker’s Joy.

JEFF’S SHORTCAKE

 

2 cups sifted flour

3 tsp. baking powder

¼ - ½ cup sugar

½ tsp. salt

1 tsp. vanilla

¾ cup milk

 

Cut in 1 stick butter

Stir in ¾ cup milk

Spread into 9” square pan

Bake at 400 for 24 minutes or until golden brown

Cool 5 minutes, pop out onto rack

 

Cool completely and serve with fruit and whipped cream

 

 

 

 

 

 

 

 

 

 

DESSERTS


 

JEWELED GELATIN TORTE

 

1 3 oz. pkg. cherry gelatin

1 3 oz. pkg. lime gelatin

1 3 oz. pkg. orange gelatin

1 3 oz. pkg. lemon gelatin

3 cups boiling water, divided

2 cups cold water, divided

1 cup pineapple juice

1/4 cup sugar

36 ladyfingers

1 8 oz. carton frozen whipped topping, thawed

citrus slices and fresh mint, optional

 

In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in ½ cup cold water.  Pour into a 9 x 5 x 3 loaf pan coated with nonstick cooking spray.  Repeat with lime and orange gelatin, using two more loaf pans.  Refrigerate until firm, about 1 ½ hours.

 

In a small saucepan, bring pineapple juice to a boil.  Stir in lemon gelatin and sugar until dissolved.  Stir in remaining cold water.  Refrigerate until syrupy, about 45 minutes.  Meanwhile, line the sides and bottom of a 9 inch springform pan with ladyfingers; set aside.

 

Cut cherry, lime and orange gelatin into ½ inch cubes.  Pour lemon gelatin mixture into a large bowl. 

fold in whipped topping. Gently fold in gelatin cubes.  Pour into prepared pan.  Refrigerate until set.  Garnish with citrus and mint if desired.  Yield: 10-12 servings.

 


LEMON BREAD PUDDING

 

3 - 4 slices day-old bread, cubed

3/4 cup raisins

2 cups milk

½ cup sugar

2 tbsp. butter or margarine

1/4 tsp. salt

2 eggs

1 tsp. vanilla extract 

 

Lemon Sauce

 

3/4 cup sugar     3 tbsp. lemon juice

2 tbsp. cornstarch    2 tsp lemon peel

1 cup water     1 tbsp. butter or margarin

 

 

Toss bread and raisins in an ungreased 1 ½ quart baking dish.  In a saucepan, combine milk, sugar, butter and salt. 

Cook and stir until butter melts.  

Remove from heat.  

Whisk eggs and vanilla in a small bowl. 

Gradually stir in a small amount of the hot mixture.  

Return all to the pan and mix well.  Pour over bread and raisins.  

Set the dish in a larger baking pan.  

Add 1 inch of hot water.  

Bake, uncovered at 350 for 50 - 60 minutes or until a knife inserted near the center comes out clean.  

For sauce, combine the sugar and cornstarch in a saucepan.  Stir in water until smooth.  Bring to a boil over medium heat.  Boil for 1 - 2 minutes stirring constantly.  Remove from heat; stir in lemon juice, peel and butter until butter melts.  Serve over warm or cold pudding.  Refrigerate leftovers.  6 servings.

JELLO PATRIOTIC FLAG DESSERT

 

3 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
2 cups ice cubes, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor
2 cups halved strawberries
1/2 cup blueberries
 

STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.

PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended.   Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer.  Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved.  Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened.  Spoon over cream cheese layer in dish.  Refrigerate 3 hours or until set. 

SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag.  Store leftover dessert in refrigerator.
 

 

STRAWBERRY TARTLETS

 

 

12 wonton wrappers

3 Tbsp. butter, melted

1/3 cup packed brown sugar

¾ cup Mascarpone cheese (or cream cheese)

2 Tbsp. honey

3 tsp. orange juice

3 cups fresh strawberries, sliced

whipped cream and fresh mint, optional

 

Brush one side of each wonton wrapper with butter.  Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat.  Press wontons sugared side up into greased muffin cups.  Bake at 325 for 7-9 minutes or until edges are lightly browned.  Remove to a wire rack to cool.

 

In a bowl, combine the cheese, honey and orange juice.  Spoon about 1 tablespoon of mixture into each wonton cup.  Top with strawberries.  Garnish with whipped cream and mint if desired.

 

Yield:  1 dozen

TIRAMISU WITH COOKED EGGS

 

6 egg yolks

1 cup sugar

1 cup mascarpone cheese (or cream cheese)

1 ½ cup whipping cream

2 tsp. instant coffee granules

2 tbsp. kahlua or brandy

6 oz. ladyfingers

1 oz. grated semi-sweet chocolate

1 tsp. unsweetened cocoa

 

Combine egg yolks and sugar in top of double boiler.  Beat at medium speed with an electric mixer until think and lemon-colored.  Place over boiling water, reduce the heat to medium-low and cook for 10 minutes, stirring constantly.  Mixture should be thick.  Remove from heat, beat in mascarpone cheese until smooth.  Cool slightly.  Beat whipping cream until soft peaks form; fold into the egg mixture.  Combine coffee granules and liqueur with ½ cup boiling water.  Brush on sides ladyfingers.  Line bottom of 3 qt. bowl (or 13 x 9 dish) with ladyfingers, flat side in.  Spoon in half of filling, sprinkle with ½ grated chocolate.  Top with remaining ladyfingers broken up, then filling.  Sprinkle with remaining chocolate and cocoa.  Cover and refrigerate.  Can be made up to 24 hours in advance.

PEAR TART

 

Dough

 

¾ cup butter, at room temperature

3 tbsp. confectioners’ sugar

1 ½ cups all-purpose flour

 

Filling

 

4 ripe pears

2 tbsp. granulated sugar

1/3 cup apple jelly

 

Cream butter and confectioners’ sugar together.  

Add flour – cut together with a pastry blender until coarse and grainy

Place in a plastic bag and refrigerate 30 minutes.

Press dough into bottom and sides of 10” tart pan

Bake at 425 for 10 minutes

Remove and cool

 

Peel and core pears

Slice pears into thin wedges

Shingle on cooled shell

Sprinkle with sugar

Bake at 350 for 50 minutes

Melt jelly in saucepan

Brush tart with jelly

Cool and serve


PIE CRUST

 

 

For 2-crust pie:

 

2 cups flour

1 tsp. salt

2/3 cup shortening

3 tbsp. ice water


VODKA PIE CRUST

 

 

2 ½ cups flour

1 tsp. salt

2 tbs. sugar

12 tbsp. cold unsalted butter

½ cup chilled Crisco

4 tbsp. chilled vodka

4 tbsp ice water

 

Mix 1 ½ cups flour, salt, and sugar dry

Add butter and Crisco, blend.  When well blended, add remaining 1 cup flour and blend well again.

 

Add vodka and water together, sprinkle over mixture, pressing dough downward until it becomes tacky.

 

Flatten dough into two discs about 1 inch thick and about 5 inches in diameter.  Wrap two discs in saran wrap and refrigerate for at least 45 minutes or up until two days.

 

When ready to roll out, allow about an hour out of the refrigerator to facilitate rolling out the dough. (Use plenty of flour to roll out the dough.)

 

Roll out into 12-inch circles and about 1/8 inch thick.  Place one rolled circle into 9-inch pie plate.  Place second rolled circle over the pie contents (applies, berries, peaches, etc. with sugar, spices, thickening).  

 

Baking:  Most double-crust pies require 15 minutes at 425 degrees, and then 45 – 50 minutes at 350 degrees, until done.

CHERRY YUM-YUM

 

3 cups graham cracker crumbs

1 ½ sticks butter

2 pkgs Dream Whip

2 cans cherry pie filling

¾ cup sugar

1 8-oz pkg. cream cheese

1 cup cold milk

 

Melt butter, mix with crumbs.  Place half in 15 x 19 pan.  Beat milk, Dream Whip, cream cheese and sugar.  Spread ½ mixture on crumbs.  Add cherry pie filling, remaining cream mix. Top with remaining crumbs.

 

Chill 2-4 hours.


TIRAMISU WITH COOKED EGGS

 

6 egg yolks

1 cup sugar

1 cup mascarpone cheese (can sub. Cream cheese)

1 ½ cup whipping cream

2 tsp. instant coffee granules

2 tbsp. kahlua or brandy

6 oz. ladyfingers

1 oz. grated semisweet chocolate

1 tsp. unsweetened cocoa

 

 

Combine egg yolks and sugar in top of double boiler.  Beat at medium speed with a n electric mixer until thick and lemon colored.  Place over boiling water, reduce the heat to medium-low and cook for 10 minutes, stirring constantly.  Mixture should be thick.  Remove from heat, beat in mascarpone cheese until smooth.  Cool slightly.  Beat whipping cream until soft peaks form; fold into the egg mixture.  Combine coffee granules and liqueur with ½ cup boiling water.  Brush on sides of ladyfingers.  Line bottom of 3-quart bowl with ladyfingers, flat side in.  Spoon in half of filling, sprinkle with ½ grated chocolate.  Top with remaining ladyfingers broken up, then remaining filling.  Sprinkle with remaining chocolate and cocoa.  Cover and refrigerate.  Can be made up to 24 hours in advance.

 


WONTON WRAPPER TARTLETS

 

12 wonton wrappers

3 tbsp. butter, melted

1/3 cup packed brown sugar

¾ cup mascarpone cheese

2 tbsp honey

2 tsp. orange juice

3 cups fresh strawberries, sliced  (or other attractive berries or fruits)

whipped cream and fresh mint, optional

 

Brush one side of each wonton wrapper with butter.  

Place brown sugar in a shallow bowl

Press buttered side of wontons into sugar to coat  

Press wontons, sugared side up, into greased mini-muffin cups

Bake at 325 for 7-9 minutes, or until edges are lightly browned

Remove to a wire rack to cool

In a bowl, combine the cheese, honey and orange juice

Spoon about 1 tbsp. of mixture into each wonton cup

Top with strawberries

Garnish with whipped cream and mint if desired

Yield:  1 dozen

 

 

 

 

 

 

 

 

 

 

 

 

 

CHOCOLATE CREAM DESSERT

 

 

Crust

 

1 cup nuts

1 cup flour

1 cup powdered sugar

1 stick butter 

 

Blend together, spread on bottom of pan.  Bake at 350 for 12 minutes

 

Filling

 

8 oz. Cream cheese-noodle-spinach1 cup sugar

½ large cool whip

3 pkgs chocolate pudding

milk for pudding, less 1 cup

 

Beat cream cheese, sugar and cool whip

spread over crust

next layer – chocolate pudding

cover with remaining ½ cool whip

sprinkle with nuts

 

 

 

 

 

 

 

 

 

 

 

BAKED CUSTARD

 

2 cups milk, scalded in double boiler

3 eggs or 6 egg yolks

½ cup sugar

¼ tsp. Salt

¼ tsp. Nutmeg

½ tsp. Vanilla

 

Scald milk.  

Beat eggs slightly and combine with sugar, salt, nutmeg and vanilla.

 

Add to milk

Mix till well-blended

Bake at 450 for 10 minutes, reduce heat to 325

Bake 35 minutes until center is firm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CRANBERRY PUDDING

 

2 cups or 1 12-oz. Pkg cranberries, washed

½ cup light molasses

2 tsp. Soda dissolved in ½ cup water

1 ½ cups flour

¼ tsp. Salt

 

 

Mix in order given.

Steam 2 ½ hofs in top of double boiler with water in bottom boiling lightly

 

Serve slices swimming in sauce.

 

Sauce

 

2 cups sugar

1 cup butter (not margarine)

1 cup heavy whipping cream

1 tsp. Vanilla

 

Mix and simmer a few minutes.  Serve over cranberry pudding.

 

 

 

 

 

 

 

 

 

 

 

 

CHOCOLATE FLAN

 

1 cup sugar

1 quart chocolate milk

4 eggs, lightly beaten

 

Preheat over to 350.  

Heat sugar in a heavy saucepan over medium high heat.  

After 2 minutes, start stirring and continue stirring until sugar melts into a pale golden caramel, about 2 minutes longer.  Careful not to burn.  

Immediately pour the caramel into a 9 inch round baking dish.  Tilt to cover bottom, quick before it cools.  Set aside.

 

Add the chocolate  milk to the saucepan.  

Any caramel clinging to the pan will immediately solidify.  Heat milk to simmer, stirring occasionally.  

Any solid caramel will melt into milk.  

Stir hot chocolate milk into eggs, mixing constantly.  

Pour custard into caramel-lined dish.  

Set in larger pan of water.  

Bake for 2 hours, till knife in center comes out clean, or a speck of custard.  

Cool to room temperature.  Refrigerate till chilled.  

To serve, run knife around edge.  Invert on tray.  Shake to release.  Lift dish, sauce runs down.  

Serve flan in slices with sauce spooned on top.

 

 

 

 

 

 

 

MISSISSIPPI MUD

 

1/3 cup cocoa

¼ tsp. Salt

1 ½ cup flour

1 cup pecans

1 4-oz. Pkg. Coconut

1 cup margarine

4 eggs

1 tsp. Vanilla

2 cups sugar

1 jar marshmallow crème

 

Mix margarine, eggs, vanilla, sugar and salt together.  

Add cocoa and flour and mix well.  

Stir in coconut and pecans.  

Bake in 13 x 9 pan at 350 for 35 minutes.  

Remove from oven, punch holes in top with a fork, and spread marshmallow crème on top

Allow to cool in refrigerator and frost with the following:

 

½ cup margarine, melted

4 – 6 Tbsp. Milk

1 box powdered sugar

1/3 cup cocoa

1 tsp. Vanilla

 

Mix margarine and sugar together, gradually adding milk

Blend in cocoa and vanilla until smooth