I'm not the greatest cook in the world, but when I find a recipe
that is easy and delicious, I try to spread it around to all my friends. Check
out Accidental
Foodie's Blog. Her recipes are used with permission. To use her recipes for
other than cooking, you'd need to get her permission. :-)
Description:
We got the idea for this recipe while we were out grocery shopping. It is so
easy to make and definitely tastes harder to make than it is. All the flavor
and spice is in the salsa, so find a good one! You can use the topping
suggestions to help cut the spice of the salsa if you go with a hot one. Mom
and I both think it would be great for gatherings and ward functions. It is
so fast and easy.
Ingredients:
8 oz dried spiral pasta (about 1/2 bag)
16 oz heavy whipping cream
16 oz gourmet salsa (such as Jardine's Cilantro Texasalsa
www.jardinefoods.com)
4-6 oz shredded cheddar cheese
12 oz defrosted, precooked, diced chicken (fajita flavor is good)
sour cream (for garnish)
diced tomatoes (for garnish)
diced avocado (for garnish)
shredded cheese (for garnish)
Directions:
1. Cook pasta and set aside.
2. In a large nonstick sauté pan, heat salsa and whipping cream until hot.
Add shredded cheese until desired thickness is reached.
3. Add diced chicken to the sauce and cook until heated through. Then add
cooked pasta.
4. Serve alone or with any or all of the suggested toppings. (We used diced
tomato, diced avocado, sour cream and shredded cheddar cheese.)
1/4 cup evaporated milk
1 cup sugar
2 tablespoons water
1/4 teaspoon vanilla
3 cups young pecans (whatever that means, I just used regular ones)
Directions:
Combine all ingredients except pecans. Stir until sugar dissolves. Add
pecans. Continue to cook until pecans are completely sugared and no syrup is
left in the pot. Spread on a cookie sheet covered with waxed paper. Separate
with a spoon. Let cool.
Description:
Layers of buttery/sweet oatmeal, chocolate, and carmel.
Ingredients:
Crust:
2 cups flour
2 cups quick oatmeal
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups margarine or butter, softened (butter is best)
Filling:
6 oz pkg chocolate chips (milk or semi-sweet)
1/2 cup shopped nuts (I probably use a little more)
12 oz jar (1 cup) caramel ice cream topping
3 tbs flour
Directions:
Heat oven to 350. Grease 13x9 inch pan. Combine all crust ingredients
until crumbly. PRess half of crumb mixture in pan. Bake for 10 minutes.
Sprinkle warm base with chocolate chips and nuts. Combine caramel topping
and flour; pour evenly over chocolate chips and nuts. Crumble remaining
crust mixture over the top. Bake for an additional 18 to 22 minutes or
until golden brown. Cool completely. Cut into bars.
My family is always looking for a good Hot Fudge Pudding Cake
recipe, since we lost access to the store bought variety. The recipe comes from
America's Test Kitchen, where they test various recipes, (ingredients, methods,
etc.) & try to find the best recipe.
Ingredients: 1 1/2 cups water
2/3 cups (2 1/2 oz) Dutch-processed cocoa
1/3 cup packed (1 3/4 oz) brown sugar
1 cup (7 oz) granulated sugar
6 tablespoons unsalted butter
2 ounces bittersweet or semisweet chocolate, chopped
3/4 cup (3 3/4 oz) unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup milk
1/4 teaspoon salt
1 large egg yolk
Directions: 1. Adjust oven rack to lower-middle position and heat oven to
325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with
nonstick cooking spray. Stir together 1/3 cup cocoa, brown sugar and 1/3 cup
granulated sugar in small bowl, breaking up large clumps with fingers; set
aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set
over saucepan of barely simmering water; whisk until smooth and set aside to
cool slightly. Whisk flour and baking powder in small bowl to combine; set
aside. Whisk remaining 2/3 cup sugar, vanilla, milk and salt in medium bowl
until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add
flour mixture and whisk until batter is evenly moistened.
2. Pour batter into prepared baking dish and spread evenly to sides and corners.
Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover
entire surface of batter); pour water gently over cocoa mixture. Bake until cake
is puffed and bubbling and just beginning to pull away from sides of baking
dish, about 45 minutes. (Do not over bake.) Cool cake in dish on wire rack about
25 minutes before serving. Serve with ice cream, whipped cream or half and half.
VARIATION: Follow recipe but heat oven to 400 degrees and lightly spray eight
6-8 oz ramekins with non-stick cooking spray; set ramekins on a baking sheet.
Divide batter evenly among ramekins (about 1/4 cup per ramekin) and level with
back of spoon; sprinkle about 2 tablespoons cocoa/sugar mixture over batter in
each ramekin. Pour 3 tablespoons of water over cocoa/sugar mixture in each
ramekin and bake until puffed and bubbling (about 20 minutes). Cool for 15
minutes before serving (cakes will fall).
Number Of Servings:8
Preparation Time: about 20-30 minutes
prep, baking time 20-45, cool 15-25
Heat over to 350 degrees. In med. bowl, mix flour, 3/4 c. sugar, 1/4 c.
cocoa, the baking powder and 1/2 tsp salt. Stir in milk, butter and vanilla
until well blended. Spread batter in ungreased 8-inch or 9-inch cake pan.
In small bowl, mix 1 c. sugar, 1/4 c. cocoa and dash salt. Sprinkle evenly
over batter. Pour boiling water over sugar mixture.
Bake 40 to 50 minutes or until center is set and firm.
1 c. sugar,
1 c. oil,
1/4 tsp. salt,
4 eggs,
1 reg. can Hershey chocolate syrup,
1 c. sifted flour,
1 tsp. vanilla,
1 c. nuts
Mix sugar, shortening and
salt.
Add eggs, then syrup.
Beat well, add flour, then vanilla & nuts.
Pour in greased 9 x 13 in. pan.
Bake 30 - 40 min. at 350º F.
Icing:
2 c. sugar,
1/2 c. milk, 1 stick margarine,
1/2 c. cocoa,
1/3 c. karo.
Mix, melt slowly stirring
constantly.
Boil 1 min.
Beat & pour over warm cake. Very rich!
2 c. sugar, 1 c.
cocoa, 1 c. flour, 1 c. pecans
1/2 c. black walnuts, 1 c. choc. chips,
1 c. butter, 4 eggs
Preheat oven to 325º
F. Cream Butter, add eggs
beating after each addition. Add dry ingredients.
Combine all then fold in nuts. Spread into a
greased 9 x 13 in. pan. Bake 40 - 50 min.
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses
Beat margarine, sugar & vanilla until it is creamy. In separate
bowl, stir together flour and cocoa. Blend into other mixture,
mixing well. Refrigerate for about 1 hour or until dough is easy to
handle. Mold scant tablespoon dough around each kiss, covering
completely. Shape into balls, then bake
on cookie sheet for 10 to 12 minutes or until set. Cool,
then roll in powdered sugar.
Makes 4 1/2 dozen.
Directions: Put a kettle of water on to boil & heat oven to
350. In large bowl whisk together the butter, sugar,
lemon zest if you're using it, lemon juice, egg yolks, & the
flour. Stir in the milk. In a separate bowl, beat the egg
whites with an electric mixer on medium-high speed until soft
peaks form, about 3 min. Fold egg whites into flour mixture. Pour the batter into an 8-inch baking pan coated
with nonstick cooking spray, then set the pan inside a 9x13 pan.
Fill the larger pan halfway with boiling water, then place the
nesting pans in the oven. Bake until top is golden, about 30
min. Remove smaller pan from water & cool for 15 min
on wire rack. Put helpings into dessert bowls & top with
strawberry sauce.
Sauce: mash 1 cup strawberries, jam & sugar in
bowl, then stir in the remaining berries.
Ingredients: 1 cube butter or margarine, room temp.
2 cups flour
1/2 cup finely chopped nuts (if desired)
8 oz Cream Cheese
1 cup Powdered Sugar
1 tub o' Cool Whip
Large pkg of lemon pudding (chocolate is good too)
2 cups Milk
Directions: Mixe butter/margarine, 2 cups flour and 1/2 cup nuts in a 13X9
pan. Press into the bottom of the pan and bake at 350 degrees for 20 minutes
or until lightly browned.
Cool completely.
Mix cream cheese powdered sugar and 1/2 tub of Cool Whip until smooth. Pour
over crust and smooth to the sides. Refrigerate.
Mix large package of pudding using only 2 cups millk. Pour over Cream Cheese
mixture and refrigerate for at least an hour before serving. Top with extra
nuts if desired.
Description: This elegant entrée can be ready in minutes. Choose soft, white
goat cheese over the firmer varieties for the creamiest filling. If you can't
find arugula, substitute baby spinach.
Per serving:
209 calories
31 g protein
1 g carbohydrate
0 g fiber
8 g total fat
3 g saturated fat
75 mg cholesterol
246 mg sodium
Ingredients: 2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth
Directions:
Instructions
1. Combine cheese and garlic in small cup. Trim excess fat from chicken; season
with salt and pepper. Using a sharp knife, cut a horizontal slit through
thickest portion of each breast to form a deep pocket. Stuff each pocket with an
equal amount of cheese mixture and arugula. Press edges of chicken together to
seal.
2. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4
minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer,
about 6 minutes, or until chicken is cooked through. Serve immediately,
discarding any remaining broth.
Description: This is out of a cookbook I got for Christmas. It's really good!
Ingredients: 6 boneless, skinless chicken breasts
1/2 cup flour
7 tablespoons butter, divided
1 tablespoon olive oil
Salt and Pepper to taste
2 cups marinara sauce of your choice
4 tablespoons chopped onion
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Directions: Pound chicken breasts between sheets of waxed paper or plastic
wrap until flattened. Put flour and chicken in a plastic bag and shake to coat
chicken. Melt 3 tablespoons of butter and the 1 tablespoon of olive oil in a
large skillet. Place the chicken in skillet and cook over medium-high heat for
about 5 minutes per side. When cooked through, sprinkle with salt and pepper
to taste. Place marinara sauce in the bottom of an oven-proof serving dish;
top with chicken. Place chicken in a 250-degree oven to keep warm while
preparing the lemon sauce.
To make lemon sauce, melt remaining 4 tablespoons butter in the same skillet,
scraping up brown bits from pan. Add onion and sauté until tender. Remove
from heat. Add lemon juice and parsley. Pour hot sauce over chicken and
serve. Makes 6 servings.
Ingredients: 1 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp sugar
1/2 tsp salt
3/4 cup buttermilk
1/2 cup milk
1 egg
2 Tbs butter melted & cooled
1/2 cup semisweet chocolate ships
1 TBS grated orange zest
maple syrup
Directions: Whisk together first 5 ingredients in a large bowl. Combine
buttermilk, milk, egg & butter in a seperate bowl. Add to flour mixture &
whisk just until blended. Add chocolate chips & orange zest. Transfer to
large measuring cup & let stand 10 minutes. Cook on griddle as regular
pancakes.
Description: This is a family recipe from my Grandmother Gwynn. Her romance
with my grandfather (who died quite young) was the inspiration for Mel's
grandparents in Out of Time.
Ingredients: 4 eggs
1 1/2 cups orange juice
1/2 cup warm water
1 cup sugar
2 Tbs cornstarch
1 cup thick cream
Angel food cake
Directions: Beat the eggs. Add warm water to orange guice. Heat in
double boiler or over gently simmering water. Mix the sugar & cornstarch
together. Add to juice mixture stirring constantly. Add the eggs stirring &
cook until creamy (the mixture will coat a spoon when cooked enough). Remove
from heat & put pan in sink full of cold water to cool. (orange juice will
become bitter if heated too long or not cooled fast enough). Put in fridge to
get cold. When ready to serve, beat 1 cup thick cream until stiff & fold into
juice mixture. Serve over angel food cake slices. Can add dollop of whipped
cream & a cherry.
Description: A food mill is used in this recipe to cut down on prep time and
provide a more rustic look. The rosemary is optional, but the piney flavor pairs
well with the fruit, making it a great accompaniment for savory meat and potato
dishes. Since hands-on time is less than ten minutes, those who have only ever
had store-bought sauce should definitely give it a try!
Ingredients: 3 Golden Delicious apples, unpeeled, cored, and cut into
one-inch pieces
3 Bosc pears, peeled, cored, and cut into one-inch pieces (unpeeled for more
rustic look)
Juice and rind of one lemon
2 tablespoons unsalted butter
½ teaspoon kosher salt
1/3 cup honey
1 tablespoon fresh minced rosemary (optional)
Directions: 1. Preheat oven to 425 degrees, ensuring rack is in lower-middle
half of the oven. Meanwhile, reserve the lemon rind and juice of one lemon.
Prepare apples and pears, tossing in a bowl with lemon juice to prevent
browning. Pears can be left unpeeled, but bits of the thin edible flesh will be
visible in the final sauce.
2. Heat a 12-inch sauté pan (heavy-bottomed, oven safe) over medium-high heat
with butter. Add the fruit, lemon rind and salt when the butter just begins to
brown. Sauté for 5-6 minutes (a little more if the pan seems crowded) until the
fruit has a touch of color.
3. Add honey and rosemary to the pan, then move the skillet to the preheated
oven for about 20 minutes. When the fruit is soft and caramelized, remove from
oven and let cool for one to two minutes.
4. Slowly pour the fruit mixture into a food mill fitted with a coarse or medium
grind disc, depending on how smooth you want the sauce, positioned over a bowl.
Turn the handle to grind the softened fruit (and separate any bits of peel and
seed from the fruit) into a sauce. Bits of rosemary will fleck the sauce. Once
the fruit mixture has been run through the mill, scrape remaining sauce from the
mill’s underside into the bowl, clean the disc, and run the sauce through it
once more to finish it. It may look a bit liquidy, but let it come to room
temperature and stir once more before draining off any juice.
5. This sauce can be served warm, cold or at room temperature, and may be stored
in an airtight container for up to a week.
Number Of Servings: Serves 8 (when
accompanying a meal)
Preparation Time: under 45 minutes (most
hands-off)
Description: Rosemary potatoes are a culinary staple. This recipe is a new
twist on an old classic, paired with a rustic homemade applesauce, and it can be
on the table in under an hour! For an even bigger timesaver, prepare the
applesauce a day or so in advance.
Ingredients: 3 medium to large Yukon Gold potatoes, peeled and grated
1 medium yellow onion, peeled and grated
1 large egg, beaten
1 tablespoon each fresh chopped parsley and rosemary
1 tablespoon dry bread crumbs
1 tablespoon flour
Juice of one lemon
Kosher salt and fresh ground pepper to taste
Cooking oil and a couple of tablespoons of unsalted butter for frying
Light sour cream
Rustic Roasted Pear-Applesauce (recipe to follow)
Fresh sprigs of rosemary and parsley (for garnish)
Directions: 1. Use a box grater (or the shredding disk of a food processor)
to grate the peeled potatoes. (Peeled potatoes can be soaked in acidulated water
prior to grating to prevent browning, but work fast!) Let shredded potato drain
in a fine-mesh strainer fitted over a bowl while you grate the onion. Add onion
to the potatoes and press (or squeeze) to extract excess liquid (should be done
more than once).
2. Move drained vegetables to a separate bowl. Let reserved potato liquid sit
for a few minutes so that the starch will settle at the bottom of the bowl, then
drain off liquid and reserve starch.
3. Whisk egg, herbs, bread crumbs, flour and lemon juice into reserved starch.
Add potatoes and onion, mixing until combined.
4. Heat fat (about 1/8-inch deep) in a 12-inch skillet over medium-high flame
for approximately 4 minutes. (Oil offers a higher smoking point, but the butter
will add flavor.) Test heat using a little piece of shredded potato. It should
instantly sizzle in the pan.
5. Once desired temperature is reached, add 4-5 scoops (1/4 cup each) of potato
mixture (squeezed of excess liquid once more) gently to the oil. Press into
½-inch pancakes with a spatula or back of a spoon. Fill pan but avoid
overcrowding, and be sure to watch the heat, reducing it a little if the oil
gets to hot. Cook for about 4-5 minutes per side, rotating discs for even
browning.
6. When pancakes are crisp and golden on both sides, remove to a plate lined
with paper towels and keep warm under a kitchen towel. Repeat process with
remaining batter, being sure to test again for proper oil temperature.
7. Serve with sour cream and applesauce, and garnish with fresh rosemary and
parsley.
Description: This recipe uses an oven-safe skillet to easily move the
tenderloin from the stovetop to the oven. To avoid curling, remove silver skin
from underside of the meat. Only one tenderloin is used for this recipe,
although many are packaged in sets of two. Premarinated tenderloins can also be
used, but watch out for saltiness in the pan sauce!
Ingredients: Marinade
¼ cup olive oil
1 cup balsamic vinegar
3 tablespoons chopped fresh rosemary
Pork
1 pork tenderloin (about 1 lb), washed and trimmed
Kosher salt and fresh ground pepper to taste
1 tablespoon cooking oil for searing
½ of 3 oz package of pancetta (Italian bacon) slices
Pan Sauce
2 tablespoons minced onion or 1 shallot, minced
1-2 garlic cloves, minced
1 ½ cup low-sodium, low-fat chicken broth
1-2 tablespoons fresh minced rosemary
1 tablespoon fresh-squeezed lemon juice
2-3 tablespoons of cold, unsalted butter, cut into 2-3 pieces
Kosher salt and fresh ground pepper to taste
Cornstarch (optional)
Directions: 1. For marinade, mix all three ingredients in a gallon-size
ziplock bag. Add washed and trimmed pork tenderloin and marinate for 15 minutes
(up to one hour).
2. Meanwhile, preheat oven to 450 degrees, with rack set in lower-middle of the
oven. Remove pork from marinade and season with salt and pepper (skip this step
if using premarinated tenderloin).
3. Heat oil in heavy-bottomed, oven-safe skillet (12 inch) until the fat just
starts to smoke. Add room-temperature pork and brown on all sides (1-2 minutes
per side) until the surface has a nice color. Total searing time should be about
10 minutes.
4. Before moving pan to the preheated oven, spread half of a package of thinly
sliced pancetta rounds lengthwise over the entire length of the tenderloin (top
only). Roast until internal temperature in thickest part of the roast reads 135
degrees using an instant-read thermometer. (Start checking the roast after 10
minutes. It should take no longer than 15 or 20 minutes.)
5. Once meat reaches proper temperature, move to a cutting board and let the
meat rest under a foil tent for another 15 minutes until it is juicy and
temperature rises to 145-150 degrees (it will be a little pink).
6. While the meat is resting, prepare the pan sauce. Drain all but one
tablespoon of fat from skillet, reserving juice, and heat at medium-high
setting. Add onion or shallot and garlic to pan once it is hot and sauté for 1-2
minutes. Once browned, deglaze with broth and add rosemary—scraping up browned
bits from pan surface. Simmer over medium heat until reduced by at least half
and thickened, approximately 5 minutes. Then add lemon and, if desired, pork
juice (defatted). Turn down heat and whisk in butter. Then season with salt and
pepper to taste. If reduced sauce is still not thickened to your liking, you can
take a teaspoon of the sauce and mix it with about a teaspoon of cornstarch in a
little bowl (be sure there are no lumps) and whisk that mixture into the sauce.
Cook sauce for at least another two minutes until thick and bubbly.
7. Slice meat into thin rounds and drizzle with a spoonful of sauce.
Description: This old,
family favorite is another great summer delight and it's simple and easy to
make.
Ingredients:
3 egg yolks
3/4 cup sugar
1 can of condensed milk
3 tbsp of lemon juice
salt
3 egg whites
Vanilla Wafers
Directions:
Make a custard of egg
yolks, sugar, salt (to taste) and lemon juice by cooking over medium heat until
mixture thickens and boils. Cool and add: beaten egg whites. Freeze condensed
milk to mush. Whip (like whipping cream) and fold into custard mixture.
Crush Vanilla Wafers to
crumbs and press into a square cake pan. (Can add melted butter for better
sticking factor). Pour mixture over crumbs and sprinkle some on the top for
decoration. Freeze solid before cutting and keep remaining (if there is any)
frozen.
Description: Got the seal of approval on this one and thought I
would post it. Very tasty! I took a plain jane chicken fajita recipe and adapted
it to my purposes. <g> Not very low in fat, however ...
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice (fresh squeezed for acid)
2-4 cloves garlic (to taste)
1 cup packed cilantro leaves
1/2 jalapeno, seeded (for more heat, leave some seeds)
Salt and pepper (to taste)
4 slices of applewood bacon
1 tablespoon olive oil
1 large red onion, peeled and cut into 1/2 inch slices
1 green and 1 red bell pepper, seeded and sliced
chicken fajita seasoning blend
10 corn or flour tortillas
shredded Mexican blend cheese
sour cream (can use light sour cream)
fresh guacamole or diced avocado
diced tomato, fresh pico de gallo or fresh salsa
refried pinto, charro or black beans (heated through)
Directions: 1. Wash chicken breasts and dry with paper towels. Use
meat scissors to cut tendons and extra fat from meat. Flatten chicken breasts to
1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling
pin. Place in a glass dish.
2. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and
pepper. Blend until smooth and pour over chicken. Let chicken marinate for 30
minutes.
3. In a large, heavy skillet over medium cook four pieces of bacon until crispy.
Remove bacon (set aside on paper towels), leave fat and if necessary, add a bit
of olive oil to keep animal fat from smoking. (For less fat, cut out bacon and
cook veggies in olive oil.)
4. Add onions and peppers and cook until they are tender and begin to brown. (I
also added the other half of the jalapeno, seeded and sliced into strips.) Once
caramelized, sprinkle with fajita seasoning and some salt to taste. Crumble bacon
and add to back to pan. Turn heat to low until ready to serve.
5. Heat a cast iron grill pan or an outdoor grill. Grill the chicken on each
side for 4-5 minutes. (Before turning, sprinkle one side only with fajita
seasoning blend.) Once cooked through, let the meat rest at least 5 minutes to
keep the meat juicy. To serve, slice chicken into strips.
6. Toast tortillas for about 30 seconds per side and keep warm in an aluminum
foil pocket or on a plate covered with a clean kitchen towel.
6. Serve hot chicken in tortillas with onions, peppers, bacon, and top with
cheese, avocado, tomato, sour cream and beans or whatever else you would like.
Number Of Servings: depends
on how hungry you are ... probably serves 4-5
Preparation Time: including
prep work, start to finish in an hour
Description: These meatballs are stuffed with mozzarella,
prosciutto and fresh basil, and are easy
to make.
Ingredients: 1 egg, beaten
1 14 oz jar of pasta sauce (I suggest Rao's Homemade marinara or vodka sauce
or Mom's Garlic and Basil Spaghetti Sauce.)
1/4 c. Italian-seasoned dry bread
crumbs
fresh ground salt and black pepper to
taste
12 oz. lean ground beef
2 oz. high quality mozzarella cheese
4 thin slices prosciutto
4 large fresh basil leaves
finely shredded Parmigiano reggiano
4 servings of your favorite cooked
pasta, such as fettuccine
Directions: 1. Preheat oven to 400 degrees F.
2. Combine egg, 1/4 c. pasta sauce, bread crumbs, salt and pepper in a
medium-sized
mixing bowl. Add ground beef and mix to blend being careful not to overwork
the meat.
3. Cut mozzarella into four small squares. Wrap a basil leaf and then a
slice of prosciutto around each cheese log. Shape one-fourth of the ground
beef mixture around each cheese square to form a ball and place in a shallow
baking pan.
4. Bake meatballs, uncovered, for 20 minutes or till meat is done.
5. Meanwhile, prepare pasta and heat remaining pasta sauce in a small
saucepan over medium heat till bubbly.
6. Serve meatballs over cooked pasta on a serving plate. Ladle sauce
over top and sprinkle with freshly grated Parmesan cheese.
Description: My grandma taught my mom to
make this by having her watch and I learned the same way. I have many
memories of coming home from school for lunch and opening the door to smell
of hot bread and chili cooking on the stove. When Grandma made bread all of
us grand kids (and we were numerous) would cluster around begging for
scones, so she's heat up a pan and fry us some. It was a wonder she had any
bread left when we finally dispersed.
Instructions:
-4 cups warm water (Be careful here. If too cool,
yeast won't work, if too warm, will kill the yeast. I made it a bit
hotter than needed to compensate for the cool bowl.)
-2 TBSP yeast
-1/2 cup sugar
-1 TBSP salt (Grandma measured it in the palm of
her hand and I eventually learned to do the same)
-1/2 cup oil
-enough flour to make dough. Can't remember how
much but it will take maybe 8 cups. However the flour has to be worked
in gradually so the amount is variable because of humidity, etc.
Using a big bowl put water, yeast, and sugar in
it. Let sit for a few minutes to let yeast start to ferment. When you
can see it acting, add salt, oil, and some enough flour to form a loose
batter that can be beaten. Beat with wooden spoon until mixed and then
add flour until can be turned out on a floured surface to knead with
hands. Then knead, turning a half turn each time, adding flour a bit at
a time until there is a soft dough that can be kneaded without sticking
to the board. The dough will be smooth and as you knead, you will hear
little 'pops' of the bubbles forming in the dough. Knead for about 10
minutes. This gets the gluten working and will give the bread a smooth
texture.
-put some oil in a large bowl and add the dough
turning to get the oil all on surface of dough. Cover
-put in warm place to rise until al least double.
-punch down, turn dough, cover and let rise again.
-turn out on board and cut into four equal pieces.
-work each piece to get bubbles out and form
oblongs for bread.
-place each in oiled bread pans and let rise
(remember the bread will rise more in the oven. Bread needs to be just
rounding from the top of the pan before baking.)
-bake in 350 degree oven for about an hour.
bread is done when sounds hollow when tapped.
-turn out of pans on rack and let cool
-freeze extra loaves to maintain freshness Recipe provided by my mom, Ann G. Baird
1/4 to 1/2 cups maraschino cherries..fill
to 1/2 cup with juice
Bake in two layers at 325. Leave in pan
for a few minutes after removing from oven.
Frosting:
Beat with a spoon or electric mixer until
fluffy, one large egg, 2 cups powdered sugar, 1/4 tsp salt, 1/3
cup soft shortening, 2 squared chocolate, melted.
1 1/2 cooked rice or, 1 1/2 cup minute
rice, 1/2 cup water, 1/4 cup pineapple juice, 1/2 tsp salt.
Bring toboin, cover, simmer for 3 minutes.
Remove from heat and let stand for 10 minutes. (directions above
for minute rice)
Add 12 quartered marchmallows, 6 diced
marachino cherries, 3/4 cup crushed pineapple, and 1 diced
banana.
Whip 1 cup cream to which add 1 TBSP sugar,
Fold into rice.
Chill.
Serves 8-10
I know you don't like pineapple but other
people do.
Vinegar
Taffy (Dad and I have made this for Christmas. He had
to pull it for me because his hands were stronger and he knew
how much pulling was needed.)
2 cups white karo syrup
1 cup sugar
2 TBSP butter
1 TBSP vinegar
1/4 tsp baking soda
1 tsp vanilla
Combine first four ingredients heavy sauce
pan, bring to boil over medium heat, stir constantlyh till sugar
dissolves. continue cooking to hard ball stage (260 degrees F.)
or till small amount forms a hard ball in very cold water.
Remove from heat, stir in soda and vanilla, and beat until
smooth and creamy. Pour into buttered pan. when cool enough to
handle, pull with buttered fingers till satiny and
light-colored. Pull long strips 3/4" in diameter, cut into 1"
pieces with sicissors. Wrap each piece in was paper twisting
ends. Makes about 1 1/4 lbs. (this is very yummy)
1 1/2 of canned corn. (I wonder if fresh
could be used)
Put corn in baking dish and break in 1,2,or
3 eggs according to how extravagant you feel. Pour in either
1/2 cup cream or the top of a bottle of milk (when whole,
unpasteurized milk used to come in bottles), and beat with a
spoon till thoroughly mixed.
Dot three or four lumps of butter into it,
add 3/8 tsp of salt and speck of pepper; and the very last thing
beat in a good pinch (1/8 tsp) of baking powder.
Mash banana to a paste with the tines of a
fork. Stir the powdered sugar and add it slorly to the mashed
banana, beating after each addition. Add the strained lemon
juice a little at a time. Add the salt.
This fondant makes a delicious filling for
pitted dates, prunes or apricots. After filling the fruits,
roll them in granulated sugar until they are well coated.
In a warm bowl, mix together 1/2 large
(4 oz) mustard, 1 scant tsp salt, 1 tsp sugar, 2 tbsp flour. Add
boiling water until it is like thick cream and stir well to
remove all the lumps. Let stand for 5 minutes to finish cooking,
then add 2 soup spoons of vinegar and then add 1/2 tsp butter
and 3 heaping spoons of mayonnaise or salad dressing. (This is
in her words except for the salad dressing.) This is yummy on
cold beef sandwich.
Melt two squares of chocolate in top of a double boiler. With it
put in 1/4 lb butter. After melted, take from stove and add 1
cup sugar, 1/2 cup flour and 1/2 tsp salt. Mix thoroughly and
beat well, then add 2, well-beaten eggs. Spread very thin on a
greased cookie sheet and sprinkle with chopped nuts. Cook for
ten (10) minutes in 400 degree oven.
1 cup grated
carrots
1 cup grated potatoes
1 cup sugar
1 cup flour
1 cup raisins*
1/2 tsp salt
1/4 cup butter
1 tsp cinnamon
1 tsp soda
1 egg
My original directions just
said "mix and steam." I wasn't a savvy enough cook for that to
work, so my mom added these instructions: Spoon the batter into
canning jars or empty, washed coffee cans, filling on to about
2/3. Cover and steam in a pressure cooker (50 minutes, closed,
10 pounds of pressure) or boil in large pan until the batter
looks dark and cake-like. Serve with Lemon Sauce (or your
favorite flavor of sauce) and whipped cream or half and half.
*If you don't like whole raisins, puree
them and add to the mixture. They do help make the pudding more
moist and flavorful. :-)
1 cup sugar
2 tbsp flour
2 cups water
salt
2 tbsp butter
lemon juice
Again, this was the
extent of the recipe in my grandma's file. I guess they just
assumed you'd know how to make a sauce. If you don't know how to
make a sauce, basically you, mix the sugar, flour and salt
together, then slowly add the water, mixing constantly. Bring
this to a boil, then remove from heat, and add the butter and
lemon juice (to taste). Sauce should be stored in fridge and can
be reheated.
2 four and a half oz Hersey™
Bars
1 twelve oz pkg semi-sweet chocolate pieces
1 pint Marshmallow cream
1 1/2 tsp butter
1 1/2 cup chopped nuts
2 tbsp vanilla
5 cups sugar
1 tall cup evaporated milk
Mix
chocolate bars, chocolate pieces, marshmallow cream, butter and
vanilla in a large container. Mix sugar and milk, bring to boil,
cook six minutes--don't burn. Pour over choc mixture and blend
until smooth and creamy. Add chopped nuts. Pour into greased
pan. Makes 6 lbs.
This family recipe gets its "bump" into the
yummy zone by the cheese sauce. Trust me when I say it is worth
the extra effort. Of course, it could stop your heart.
2 onions
garlic to taste
1 can tomato paste (6 oz)
4 bay leaves
1 1/2 lbs ground beef
1 lg can (no 2 1/2) tomatoes
1 pkg Lowry's spaghetti sauce (or your favorite brand)
lasagna noodles
Cook onions and
garlic with ground beef. Add tomatoes and tomato paste, Lowry's
sauce mix, bay leaf, and salt and pepper to taste.
Simmer 40-60 minutes. Remove Bay leaf. Cook
Lasagna noodles to package instructions. (We lay the dry noodles
in the pan, side by side, in three layers, to figure out how
many we need.)
For cheese sauce:
8 tbsp butter
6 tbsp flour
2 cans evaporated milk
1/2 cup whole milk
6 oz of Parmesan cheese, grated.
Melt butter in sauce pan on medium-low heat, stir in flour and
make a paste. Gradually add the evaporated milk, stirring
constantly (like making a white sauce). Bring to a boil and then
add the Parmesan cheese and stir until mixture is thick and
slightly yellow.
Layer noodles,
meat sauce and cheese sauce. Repeat twice, finishing with cheese
sauce. Heat in low oven (350 degrees) until cheese melts.
Let stand for 15 minutes before serving.
This gets better with time, so try not to
eat it all the first day. :-)
2 lbs of hamburger
10 cans beans (pre-cooked)
salt and pepper to taste
4 large onions
1 tsp curry pwd
2 tsp cumin seed
1/2 tsp sage
2 tsp Chili pwd
2 tsp celery seed
sugar to taste
1 large can of tomato juice
Brown the hamburger and onion together,
then add beans, seasonings and tomato juice. Cook until you
can't wait any longer and eat. It's great topped with cheese and
saltines. Even better with slices of home made bread.
Made on half of a hamburger bun and toasted in
the broiler.
Ingredients: 1 can crab (good quality)
1 lb. velveeta cheese
1 cup salad dressing
3 green onions minced ( I don't use the green)
4 rib celery chopped
Remove any bones from crab and flake in bowl.
Add veggies.
Grate cheese on large grater. (It's so soft, a small grater
won't work) Add to crab.
Add dressing. Stir till blended. Spread on hamburger bun halves
and toast in broiler until cheese is melted and slightly
browned. Makes a good meal with salad. Crab is expensive but
this mixture makes so many sandwiches, it goes so far, the cost
is really not that great. It keeps for about 3 days in the
refrigerator and it is great to have for snacks etc.
Description: It is a spectacular looking dessert. I have
ingredients at hand and room temp before starting and cake made
and cooled.
Ingredients: 1 white cake mix, make as directed.
8 oz pkg cream cheese room temp
Dream Whip made as directed
1cup pd sugar
2 cups strawberries whole or cut in half if big
Danish Dessert, strawberry (in section where Jell-O) made
according to directions and cooled
Directions: Cool cake completely
Mix pd sugar with cream cheese
Blend this mixture with Dream Whip mixture
Spread on cake
Place strawberries uniformly on cream cheese mixture
Cover strawberries with Cooled Danish Dessert.
refrigerate.
Number Of Servings:10 to
12 according to size of servings
My Mom's Stuffed Baked
Potatoes
Description: My mom devised this recipe but my dad has made
it so often they are called 'Bob's Stuffed Baked Potatoes' when
they are asked to bring them to a dinner or are requested at
home. My mom uses real butter in all her recipes...never
margarine.
Ingredients: Baked spuds Alpine Touch
seasoning. (hard to get from some areas, so follow the hyperlink
to buy the spice)
grated parmesan cheese
canned milk
butter
salt & pepper
Directions: After potatoes are baked, slice lengthwise a
slim slice from top. Put insides of spuds in bowl. Do all this
way putting empty boat-skins in cake pan to be filled. Using
mixer, beat potato with real butter, canned milk, alpine touch,
salt, and pepper being careful to check seasonings to not get
too much. Also, use the milk to make consistency just right and
not too thin. Pile the mixture in potato boats. Sprinkle with
parmesan cheese. Put under broiler until lightly browned.
Note: You can also spray a
casserole dish with olive oil, add potato mixture and top with
cheese, then brown as directed.
Number Of Servings: by
number of potatoes.
Preparation Time: quick.
just before sitting down to eat.
1 white cake mix
2 eggs
1 1/2 cup water
8 oz Cool Whip
2 cups cream of coconut
Mix cake mix, water, eggs and 1 cup of creme coconut in mixer.
Batter will be runny. Bake 350 for 30 min. Poke holes in cake
with fork and pour 1/2 cup coconut creme over cake. Put in frig.
Mix cool whip with remaining 1/2 cup coconut creme. Spread on
cake. Keep in frig. Better the next day.
Grandma Gwynn's Recipes:
Grandma Baird's Recipes: