2 whole skinless, boneless chicken breasts, halved
2 tablespoons fresh lemon juice
1 pound penne or other tubular pasta
2 large red bell peppers, cut into a 1/2-inch dice
2½ cups thinly sliced celery
1 medium red onion, chopped
1 cup walnut halves
1¼ cups pitted Kalamata olives, cut in half
1/4 cup minced fresh dill or 1 tablespoon dried
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
sea salt and freshly ground pepper
2/3 cup olive oil
Oil a ridged grill pan and heat over moderately high heat or set an oiled rack 4-6 inches over glowing coals. Grill chicken breasts for 8 to 10 minutes on each side or until they are springy to the touch, and then transfer them to a dish. Sprinkle chicken with lemon juice and let it cool. Boil the pasta until it is tender; refresh under cold water in colander, and drain.
In a large bowl, toss pasta, bell peppers, celery, onion, walnuts, olives, and dill. Remove chicken from dish, reserving the juices, and slice it thin on the diagonal. Add it to the vegetables in the bowl. Pour the juices from the dish into a bowl or large cup, and then add vinegar, mayonnaise, mustard, and salt and pepper to taste. Whisk the mixture thoroughly, and then add the olive oil in a stream, whisking until the dressing is emulsified. Add dressing to salad and toss. Add more salt and pepper if needed. Serve immediately at room temperature or chill for later use. Serves 8 to 10.
Laura
Slow Cooker Turkey Breast
My family doesn't eat turkey skin or parts of the turkey other than breast meat. This is the perfect 'put it in the crock pot and forget it' way to cook a turkey breast. The end result is falling off the bones and hardly requires carving. The best thing is the gravy is made when the turkey is done and just requires a little thickening. If you do like a crispy skin, I suggest taking it off and frying it in a skillet when you brown the vegetables. Use a slow cooker liner to make this whole process even easier.
1½ tablespoons butter (or olive oil)
1 medium onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
6 garlic cloves, peeled and crushed
1/3 cup flour
2 cups chicken broth, low sodium if preferred
1 cup water
1/4 cup dry white wine
2 tablespoon fresh sage
2 bay leaves
4-5 pound whole turkey breast, or whatever size fits in your crock pot
salt and pepper
Heat a large skillet over medium high heat, add olive oil. Add onion, carrot, celery, and garlic; cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape any brown bits, smoothing out any lumps. Transfer to slow cooker.
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in slow cooker. Cover and cook 5 to 7 hours, or until turkey reaches 165° F with a meat thermometer. If your turkey has a pop up indicator, it is done when the pin pops out.
Transfer turkey to cutting board, tent loosely with foil, and let it rest 20 minutes. Let the braising liquid settle, then remove the fat from the surface. Strain braising liquid into a saucepan, discard celery and bay leaves. Let it simmer until thickened, about 15 minutes. Season to taste with salt and pepper.
Originally from SkinnyTaste.com, slightly modified.
Laura
1½ tablespoons butter (or olive oil)
1 medium onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
6 garlic cloves, peeled and crushed
1/3 cup flour
2 cups chicken broth, low sodium if preferred
1 cup water
1/4 cup dry white wine
2 tablespoon fresh sage
2 bay leaves
4-5 pound whole turkey breast, or whatever size fits in your crock pot
salt and pepper
Heat a large skillet over medium high heat, add olive oil. Add onion, carrot, celery, and garlic; cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape any brown bits, smoothing out any lumps. Transfer to slow cooker.
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in slow cooker. Cover and cook 5 to 7 hours, or until turkey reaches 165° F with a meat thermometer. If your turkey has a pop up indicator, it is done when the pin pops out.
Transfer turkey to cutting board, tent loosely with foil, and let it rest 20 minutes. Let the braising liquid settle, then remove the fat from the surface. Strain braising liquid into a saucepan, discard celery and bay leaves. Let it simmer until thickened, about 15 minutes. Season to taste with salt and pepper.
Originally from SkinnyTaste.com, slightly modified.
Laura
Oatmeal Cookies
3/4 cup butter
1¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1½ teaspoon vanilla
3 cups oats, quick or old-fashioned, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts
Heat oven to 375° F. Lightly grease a baking sheet. Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well-blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on a baking sheet. Bake 10 to 12 minutes until lightly browned. Makes about 36 cookies.
Mimi
1¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1½ teaspoon vanilla
3 cups oats, quick or old-fashioned, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts
Heat oven to 375° F. Lightly grease a baking sheet. Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well-blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on a baking sheet. Bake 10 to 12 minutes until lightly browned. Makes about 36 cookies.
Mimi
Sauce Pan Brownies
1/3 cup shortening
2 squares unsweetened chocolate
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sugar
2 eggs
3/4 cup sifted flour
3/4 cup chopped nuts
Melt shortening and chocolate in sauce pan over low heat, stirring constantly. Beat in vanilla, sugar, and eggs, one at a time, beating after each egg. Add flour and salt, then nuts. Bake at 325° F for 15 to 20 minutes.
Mimi
2 squares unsweetened chocolate
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sugar
2 eggs
3/4 cup sifted flour
3/4 cup chopped nuts
Melt shortening and chocolate in sauce pan over low heat, stirring constantly. Beat in vanilla, sugar, and eggs, one at a time, beating after each egg. Add flour and salt, then nuts. Bake at 325° F for 15 to 20 minutes.
Mimi
Table of Equivalents
| Food | Quantity Used | Yield |
| apple | 1 medium | 1 cup sliced |
| bread crumbs | 3-4 slices of bread, dried or toasted 1 slice bread |
1 cup dry crumbs 3/4 cup soft crumbs |
| cheese | 1/4 pound | 1 cup shredded |
| cherries | 1 quart | 2 cups pitted |
| crackers, graham | 15 | 1 cup fine crumbs |
| crackers, soda | 16 22 |
1 cup coarse crumbs 1 cup fine crumbs |
| cream, whipping | 1 cup | 2 cups whipped |
| dried raisins | 1 pound | 3 cups |
| dates | 1 pound | 2½ cups, chopped |
| dry beans | 1 cup | 2½ cups, cooked |
| eggs | 5 medium 8 medium egg whites 12-14 medium egg yolks |
1 cup 1 cup 1 cup |
| lemon | 1 | 2-3 tablespoons lemon juice |
| spaghetti noodles | 1/2 pound | 4 cups cooked |
| peanuts | 5 ounces | 1 cup |
| pecans, chopped pecans, halves |
4¼ ounces 3¾ ounces |
1 cup 1 cup |
| walnuts, chopped walnuts, halves |
4½ ounces 3½ ounces |
1 cup 1 cup |
| onion | 1 medium | 1/2 cup chopped |
| orange | 1 | 1/3 to 1/2 cup juice |
| rice | 1 cup | 3½ cups cooked |
Martha
Harvest Popcorn
2½ cups popcorn
2 cans potato sticks
1 cup mixed nuts
Combine ingredients; spread on a jelly roll pan.
1 teaspoon dill seed
1 teaspoon Worcestershire sauce
1½ teaspoon onion salt
1½ lemon pepper
1½ garlic salt
1/4 teaspoon salt
1/3 cup melted butter
Combine ingredients, then drizzle over popcorn mixture. Heat in a 350° F oven for 10 minutes.
Gran Duddie
2 cans potato sticks
1 cup mixed nuts
Combine ingredients; spread on a jelly roll pan.
1 teaspoon dill seed
1 teaspoon Worcestershire sauce
1½ teaspoon onion salt
1½ lemon pepper
1½ garlic salt
1/4 teaspoon salt
1/3 cup melted butter
Combine ingredients, then drizzle over popcorn mixture. Heat in a 350° F oven for 10 minutes.
Gran Duddie
Scottish Oatmeal Cookies
1/2 cup butter
1/2 cup other shortening
1 cup white sugar
1 cup dark brown sugar
1½ teaspoon vanilla
2 eggs
1½ flour
1 teaspoon salt
1 teaspoon baking soda
3 cups raw quick-cooking oatmeal
1 cup finely chopped nuts
Cream butter and shortening, gradually add white and brown sugar. Blend well. Add vanilla and eggs, one at a time. Beat well. Sift flour, measure and sift 3 times with soda and salt.
Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.
Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.
Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.
Gran Duddie
1/2 cup other shortening
1 cup white sugar
1 cup dark brown sugar
1½ teaspoon vanilla
2 eggs
1½ flour
1 teaspoon salt
1 teaspoon baking soda
3 cups raw quick-cooking oatmeal
1 cup finely chopped nuts
Cream butter and shortening, gradually add white and brown sugar. Blend well. Add vanilla and eggs, one at a time. Beat well. Sift flour, measure and sift 3 times with soda and salt.
Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.
Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.
Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.
Gran Duddie
Kourabiedes
1 cup butter, softened
2/3 cup sifted powdered sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoon brandy or orange juice
1/2 teaspoon vanilla
2¼ cups all-purpose flour
2/3 cup finely chopped nuts
whole cloves
sifted powdered sugar
Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.
Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.
Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool. Sprinkle with powdered sugar. Makes about 60.
Sarah
2/3 cup sifted powdered sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoon brandy or orange juice
1/2 teaspoon vanilla
2¼ cups all-purpose flour
2/3 cup finely chopped nuts
whole cloves
sifted powdered sugar
Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.
Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.
Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool. Sprinkle with powdered sugar. Makes about 60.
Sarah
Spice Cookies
3/4 cup (1½ stick) butter
1 cup firmly packed brown sugar
1 egg
1¾ cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
Pre-heat oven to 350º F and grease 2 large baking sheets. Beat butter and brown sugar together at medium speed until light and fluffy. Stir in egg, beating until smooth. Mix flour, ginger, cloves, cinnamon, soda, and salt together. At low speed, beat flour mixture into butter mixture until a soft dough forms. Drop by spoonfuls onto cookie sheets. Bake cookies until golden and set, 10 to 12 minutes. Makes 2 dozen large cookies.
Note: this recipe has a much better texture when made with a stand mixer as opposed to a hand mixer. You may need to mix a long time to get the needed fluffiness with a hand mixer.
Laura
1 cup firmly packed brown sugar
1 egg
1¾ cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
Pre-heat oven to 350º F and grease 2 large baking sheets. Beat butter and brown sugar together at medium speed until light and fluffy. Stir in egg, beating until smooth. Mix flour, ginger, cloves, cinnamon, soda, and salt together. At low speed, beat flour mixture into butter mixture until a soft dough forms. Drop by spoonfuls onto cookie sheets. Bake cookies until golden and set, 10 to 12 minutes. Makes 2 dozen large cookies.
Note: this recipe has a much better texture when made with a stand mixer as opposed to a hand mixer. You may need to mix a long time to get the needed fluffiness with a hand mixer.
Laura
Microwaving Sauces
When a recipe calls for you to make a roux (equal parts butter and flour), and then use milk or broth to thicken it, you can do this in the microwave instead of over the stove. Standing by the stove and stirring your brains out for 20 minutes is no one's idea of fun.
For the roux – melt butter in a large Pyrex measuring cup (or something of similar strength) in the microwave. Go slowly so it doesn't pop – 15 seconds at a time. Add an equal amount of flour. Stir until both are well-blended.
Thickening liquid – these sauces will have a liquid that reacts with the butter and flour to produce the thick sauce, usually milk or broth of some sort. Add this liquid to your Pyrex cup. Place cup in microwave and set on high for one minute. Take it out and stir. You will probably need about 5 minutes total, but pull the sauce out and stir it every minute. When the sauce is at the desired thickness, you are done!
Example Recipes
These recipes have sauces that can be made using the microwave method:
Red Chocolate Cake
Chicken Tetrazzini
Macaroni and Cheese
Cream Sauces
Laura
For the roux – melt butter in a large Pyrex measuring cup (or something of similar strength) in the microwave. Go slowly so it doesn't pop – 15 seconds at a time. Add an equal amount of flour. Stir until both are well-blended.
Thickening liquid – these sauces will have a liquid that reacts with the butter and flour to produce the thick sauce, usually milk or broth of some sort. Add this liquid to your Pyrex cup. Place cup in microwave and set on high for one minute. Take it out and stir. You will probably need about 5 minutes total, but pull the sauce out and stir it every minute. When the sauce is at the desired thickness, you are done!
Example Recipes
These recipes have sauces that can be made using the microwave method:
Red Chocolate Cake
Chicken Tetrazzini
Macaroni and Cheese
Cream Sauces
Laura
Chocolate Town Cake
Cake
1 cup butter
1 cup sugar
1 cup packed light brown sugar
1½ teaspoon vanilla
3 eggs
2½ cups unsifted all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1½ cups semi-sweet chocolate mini chips
Cream butter, sugar, brown sugar, and vanilla until fluffy. Add eggs one at a time, beating well after each one. Combine flour, baking powder, and salt; add alternately with milk, beating after each addition. Stir in mini chips. Pour into a greased and floured 10-inch tube pan. Bake at 350º F for 60 to 70 minutes, or until tester comes out clean. Cool 15 minutes; remove from pan and cool. Glaze.
Glaze
2 tablespoons sugar
2 tablespoons water
1/2 cup mini chips
Bring sugar and water to a boil in a small saucepan; stir until sugar is dissolved. Remove from heat and add mini chips, stirring until melted.
Patty
1 cup butter
1 cup sugar
1 cup packed light brown sugar
1½ teaspoon vanilla
3 eggs
2½ cups unsifted all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1½ cups semi-sweet chocolate mini chips
Cream butter, sugar, brown sugar, and vanilla until fluffy. Add eggs one at a time, beating well after each one. Combine flour, baking powder, and salt; add alternately with milk, beating after each addition. Stir in mini chips. Pour into a greased and floured 10-inch tube pan. Bake at 350º F for 60 to 70 minutes, or until tester comes out clean. Cool 15 minutes; remove from pan and cool. Glaze.
Glaze
2 tablespoons sugar
2 tablespoons water
1/2 cup mini chips
Bring sugar and water to a boil in a small saucepan; stir until sugar is dissolved. Remove from heat and add mini chips, stirring until melted.
Patty
Orange Juice Cake
Cake
1 package yellow cake mix
1 3-ounce package instant vanilla pudding mix
1/2 cup pecans, chopped
1 cup orange juice
1/2 cup oil
4 eggs
Grease and flour a bundt pan. Pour pecans evenly through the bottom of the pan. Mix remaining ingredients and pour over nuts. Bake at 325º F for 50 to 60 minutes.
Glaze
1 cup sugar
1/2 cup orange juice
1 stick butter
Bring all ingredients to a boil for 2 minutes. Poke a few holes in the cake with a toothpick to help glaze penetrate the cake. Pour glaze over hot cake while still in the pan. Let stand 30 minutes. Remove from cake pan.
Jackie
1 package yellow cake mix
1 3-ounce package instant vanilla pudding mix
1/2 cup pecans, chopped
1 cup orange juice
1/2 cup oil
4 eggs
Grease and flour a bundt pan. Pour pecans evenly through the bottom of the pan. Mix remaining ingredients and pour over nuts. Bake at 325º F for 50 to 60 minutes.
Glaze
1 cup sugar
1/2 cup orange juice
1 stick butter
Bring all ingredients to a boil for 2 minutes. Poke a few holes in the cake with a toothpick to help glaze penetrate the cake. Pour glaze over hot cake while still in the pan. Let stand 30 minutes. Remove from cake pan.
Jackie
World's Best Chocolate Fudge
2½ cup sugar
1/2 cup (1 stick) butter
1 5-ounce can evaporated milk
1 7-ounce jar marshmallow creme
1 12-ounce package chocolate chips
1 teaspoon vanilla
Line a 9-inch square pan with wax paper so that it extends over the sides of the pan; spray lightly with cooking spray. In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla. Pour into wax-lined pan. Cool to room temperature and score fudge into squares. Refrigerate until firm. Remove fudge from pan by lifting wax paper. Cut through scored lines. Store in refrigerator.
Sarah
1/2 cup (1 stick) butter
1 5-ounce can evaporated milk
1 7-ounce jar marshmallow creme
1 12-ounce package chocolate chips
1 teaspoon vanilla
Line a 9-inch square pan with wax paper so that it extends over the sides of the pan; spray lightly with cooking spray. In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla. Pour into wax-lined pan. Cool to room temperature and score fudge into squares. Refrigerate until firm. Remove fudge from pan by lifting wax paper. Cut through scored lines. Store in refrigerator.
Sarah
Fudge Pie
3 1-ounce unsweetened chocolate
1/2 cup (1 stick) butter
4 eggs, lightly beaten
3 tablespoons light corn syrup
1½ cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pie shell
Melt chocolate and butter together and cool. Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter mixture. Beat until well-blended. Pour into shell. Bake at 350º F for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipped cream. Filling may also be used to make 30 1½-inch tarts.
Sarah (Paula)
1/2 cup (1 stick) butter
4 eggs, lightly beaten
3 tablespoons light corn syrup
1½ cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pie shell
Melt chocolate and butter together and cool. Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter mixture. Beat until well-blended. Pour into shell. Bake at 350º F for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipped cream. Filling may also be used to make 30 1½-inch tarts.
Sarah (Paula)
Chocolate Pillows
1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars
Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.
Paula
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars
Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.
Paula
From the Freezer
Most desserts can be successfully frozen. There are certain rules to follow in freezing each kind of dessert.
Cakes
Cakes can be frozen either baked or unbaked. Baking before freezing results in a cake that is much better and will keep for a longer period of time. Baked cakes can be stored 3 to 4 months in the freezer. Unbaked cakes will keep for about 2 weeks. Frosted cakes must be frozen before packaging, otherwise the frosting will stick to the freezer paper.
Cookies
Some cookies are best frozen in dough form rather than after baking. Baked cookies will sometimes crumble in the freezer. Most cookies can be stored for about 3 months in the freezer. Allow 15 minutes at room temperature for thawing baked cookies.
Pastries and Pies
Either the pastry shell or the pastry mix can be frozen. Both baked and unbaked pies can be frozen. To freeze baked pies, cool quickly and package for freezing. Fruit pies and mincemeat pies are good for freezing. These pies can be thawed by heat in the oven for 30 minutes. Unbaked pies should be prepared just as you would for baking and then packaged. To cook, place in oven directly from freezer, no thawing. Allow 20 minutes extra for cooking time. If the pie has a top crust, be sure to cut vents in the top before baking.
Martha
Cakes
Cakes can be frozen either baked or unbaked. Baking before freezing results in a cake that is much better and will keep for a longer period of time. Baked cakes can be stored 3 to 4 months in the freezer. Unbaked cakes will keep for about 2 weeks. Frosted cakes must be frozen before packaging, otherwise the frosting will stick to the freezer paper.
Cookies
Some cookies are best frozen in dough form rather than after baking. Baked cookies will sometimes crumble in the freezer. Most cookies can be stored for about 3 months in the freezer. Allow 15 minutes at room temperature for thawing baked cookies.
Pastries and Pies
Either the pastry shell or the pastry mix can be frozen. Both baked and unbaked pies can be frozen. To freeze baked pies, cool quickly and package for freezing. Fruit pies and mincemeat pies are good for freezing. These pies can be thawed by heat in the oven for 30 minutes. Unbaked pies should be prepared just as you would for baking and then packaged. To cook, place in oven directly from freezer, no thawing. Allow 20 minutes extra for cooking time. If the pie has a top crust, be sure to cut vents in the top before baking.
Martha
Sugar Cookies
1 cup (2 sticks) butter
1¼ cups sugar
4 cups flour, sifted
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoon milk
1 teaspoon vanilla
Cream butter, add sugar and cream well together, add eggs and cream well. Combine dry ingredients, add to the creamed mixture with the milk and vanilla. Chill dough before rolling. Cut fancy cutters and bake at 400º F on a greased sheet. Decorate with candied fruit, nuts, or colored sugars.
Mimi
1¼ cups sugar
4 cups flour, sifted
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoon milk
1 teaspoon vanilla
Cream butter, add sugar and cream well together, add eggs and cream well. Combine dry ingredients, add to the creamed mixture with the milk and vanilla. Chill dough before rolling. Cut fancy cutters and bake at 400º F on a greased sheet. Decorate with candied fruit, nuts, or colored sugars.
Mimi
Chocolate Buttersweets
Cookies
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour
Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.
Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut
Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.
Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar
Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.
Makes 36 cookies.
Paula
courtesy of Norma
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour
Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.
Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut
Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.
Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar
Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.
Makes 36 cookies.
Paula
courtesy of Norma
Whiskey Balls
2½ cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 tablespoon cocoa
1 cup finely chopped nuts
3 tablespoon white corn syrup
1/4 cup whiskey
Mix all together, make small balls and roll in powdered sugar. Do not bake. They will keep indefinitely.
Mimi
1 cup powdered sugar, plus more for rolling
1 tablespoon cocoa
1 cup finely chopped nuts
3 tablespoon white corn syrup
1/4 cup whiskey
Mix all together, make small balls and roll in powdered sugar. Do not bake. They will keep indefinitely.
Mimi
Ragalach
1 cup (1 sticks) butter
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon
Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.
Mimi
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon
Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.
Mimi
Pineapple Skillet Sponge Cake
Pineapple
2 tablespoons butter
3/4 cup brown sugar
pineapple slices
Melt butter in a heavy skillet; add brown sugar. Arrange pineapple slices over mixture.
Batter
3 egg yolks
1½ cups sugar
1/2 cup boiling water
1½ cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
3 stiff beaten egg whites
Beat egg yolks until thick and lemon-colored, add 1/2 cup sugar, continue beating. Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder. Beat well and fold in egg whites. Pour over pineapple and bake in a 325º F oven for 45 minutes.
Beverly
2 tablespoons butter
3/4 cup brown sugar
pineapple slices
Melt butter in a heavy skillet; add brown sugar. Arrange pineapple slices over mixture.
Batter
3 egg yolks
1½ cups sugar
1/2 cup boiling water
1½ cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
3 stiff beaten egg whites
Beat egg yolks until thick and lemon-colored, add 1/2 cup sugar, continue beating. Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder. Beat well and fold in egg whites. Pour over pineapple and bake in a 325º F oven for 45 minutes.
Beverly
Pound Cake
John's favorite!
3 cups sugar
3 sticks butter
5 large eggs or 6 small eggs
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 tablespoon vanilla
1 tablespoon brandy flavoring, or you know, actual brandy
Cream sugar and butter together until smooth and fluffy. Add eggs, one at a time; beat until well-blended. Sift flour, add salt and baking powder. Add milk and flour mixture, alternating until all are used. Continue to beat, adding flavoring. Bake in a square tube cake pan, greased and floured, in a 250º or 300º F oven for 2 hours.
Mimi
3 cups sugar
3 sticks butter
5 large eggs or 6 small eggs
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 tablespoon vanilla
1 tablespoon brandy flavoring, or you know, actual brandy
Cream sugar and butter together until smooth and fluffy. Add eggs, one at a time; beat until well-blended. Sift flour, add salt and baking powder. Add milk and flour mixture, alternating until all are used. Continue to beat, adding flavoring. Bake in a square tube cake pan, greased and floured, in a 250º or 300º F oven for 2 hours.
Mimi
Coffee-Chocolate Layer Pie
1/2 cup butter
2 cup vanilla wafer crumbs
1 package regular chocolate pudding mix
2 cups milk
1 package whipped topping mix
1/4 cup sifted powdered sugar
1½ teaspoon instant coffee granules or powder
1/2 cup cold milk
1/2 teaspoon vanilla
1/4 cup toasted slivered almonds
To make crust, melt butter in small saucepan, about 2-3 minutes. Stir in vanilla wafer crumbs. Press firmly into a 9-inch pie plate and set aside. Combine chocolate pudding mix with 2 cups of milk in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture starts to boil, about 5 minutes. Remove from heat and pour into crumb crust. Chill. Combine whipped topping mix, powdered sugar, and coffee granules in a small mixer bowl. Add remaining 1/2 cup milk and vanilla. Beat until light and fluffy. Spread over chilled chocolate layer in crust. Top with almonds and chill 3-4 hours.
Beverly
2 cup vanilla wafer crumbs
1 package regular chocolate pudding mix
2 cups milk
1 package whipped topping mix
1/4 cup sifted powdered sugar
1½ teaspoon instant coffee granules or powder
1/2 cup cold milk
1/2 teaspoon vanilla
1/4 cup toasted slivered almonds
To make crust, melt butter in small saucepan, about 2-3 minutes. Stir in vanilla wafer crumbs. Press firmly into a 9-inch pie plate and set aside. Combine chocolate pudding mix with 2 cups of milk in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture starts to boil, about 5 minutes. Remove from heat and pour into crumb crust. Chill. Combine whipped topping mix, powdered sugar, and coffee granules in a small mixer bowl. Add remaining 1/2 cup milk and vanilla. Beat until light and fluffy. Spread over chilled chocolate layer in crust. Top with almonds and chill 3-4 hours.
Beverly
Brownies
1 stick butter
2 1-ounce squares baking chocolate
1 cup sugar
2 eggs, room temperature
1/2 cup flour
1/2 teaspoon salt
2 teaspoons vanilla
Optional: 1/4 cup chopped nuts, powdered sugar as garnish
Melt butter and chocolate together over low heat; add sugar and mix well. Remove from heat and add eggs one at a time, beating well between each. Add flour, salt, and vanilla. (Add nuts if you prefer). Pour into greased 7x11-inch pan (I don't own this pan, so I use a pie pan) and bake at 350º F for 20 minutes. Cut into squares or pie slices.
Gluten Free Brownies
Simply substitute Pillsbury Best Gluten Free Multipurpose Flour for the wheat flour and proceed as normal.
Laura
2 1-ounce squares baking chocolate
1 cup sugar
2 eggs, room temperature
1/2 cup flour
1/2 teaspoon salt
2 teaspoons vanilla
Optional: 1/4 cup chopped nuts, powdered sugar as garnish
Melt butter and chocolate together over low heat; add sugar and mix well. Remove from heat and add eggs one at a time, beating well between each. Add flour, salt, and vanilla. (Add nuts if you prefer). Pour into greased 7x11-inch pan (I don't own this pan, so I use a pie pan) and bake at 350º F for 20 minutes. Cut into squares or pie slices.
Gluten Free Brownies
Simply substitute Pillsbury Best Gluten Free Multipurpose Flour for the wheat flour and proceed as normal.
Laura
Summer Squash and Tomato Bake
A Dataw favorite using fresh produce from St. Helena's markets!
3-4 summer squash, peeled and sliced
1 large onion, sliced
2 tomatoes, thinly sliced
salt and pepper
grated Parmesan
buttered crumbs
Arrange vegetables in alternate layers of squash, onion, and tomato. Sprinkle Parmesan, salt, and pepper in each layer. End with layer of tomatoes. Cover with crumbs and more Parmesan. Bake uncovered at 350º F for 1 hour. Serves 4 to 6.
Bommy
3-4 summer squash, peeled and sliced
1 large onion, sliced
2 tomatoes, thinly sliced
salt and pepper
grated Parmesan
buttered crumbs
Arrange vegetables in alternate layers of squash, onion, and tomato. Sprinkle Parmesan, salt, and pepper in each layer. End with layer of tomatoes. Cover with crumbs and more Parmesan. Bake uncovered at 350º F for 1 hour. Serves 4 to 6.
Bommy
Triple Crown Pie
2 eggs, room temperature
3/4 dark sugar
1/2 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
pinch of salt
1/3 cup bourbon
4½ ounce pecans, chopped
1/2 cup chocolate chips
1 9-inch unbaked pie shell
whipped cream for garnish
Preheat oven to 350º F. Beat eggs on high speed in a small bowl with an electric mixer until light and lemon-colored. Gradually beat in sugar. Reduce speed to low; add syrup, butter, vanilla, salt, and bourbon. Pour mixture into unbaked pie shell, then sprinkle pecans and chocolate chips on top. Bake until golden brown, about 40 minutes. Serve warm, topped with whipped cream.
Beverly
3/4 dark sugar
1/2 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
pinch of salt
1/3 cup bourbon
4½ ounce pecans, chopped
1/2 cup chocolate chips
1 9-inch unbaked pie shell
whipped cream for garnish
Preheat oven to 350º F. Beat eggs on high speed in a small bowl with an electric mixer until light and lemon-colored. Gradually beat in sugar. Reduce speed to low; add syrup, butter, vanilla, salt, and bourbon. Pour mixture into unbaked pie shell, then sprinkle pecans and chocolate chips on top. Bake until golden brown, about 40 minutes. Serve warm, topped with whipped cream.
Beverly
Fabienne's Fabulous Fraise Fantasy
Crust
7/8 stick butter
1½ cup flour
1/2 glass water
Mix. Let rest. Spread in pie or tart pan. Arrange slices of fruit (apples, strawberries, peaches, etc) on crust.
Custard
2 eggs
3 oz. sugar
2-2½ cup milk
1 tablespoon flour
Pour custard over fruit slices. Bake at 375º F for about 35 minutes – custard should not be liquid anymore.
Suggestion to fix the custard via my friend Lynne:
3 whole egg plus 3 egg yolks
2 cups milk
2 tablespoons creme fraiche (substitute 2 tablespoons sour cream or 1 tablespoon Greek yogurt)
3 ounces sugar
1 tablespoon flour
Sarah
7/8 stick butter
1½ cup flour
1/2 glass water
Mix. Let rest. Spread in pie or tart pan. Arrange slices of fruit (apples, strawberries, peaches, etc) on crust.
Custard
2 eggs
3 oz. sugar
2-2½ cup milk
1 tablespoon flour
Pour custard over fruit slices. Bake at 375º F for about 35 minutes – custard should not be liquid anymore.
Suggestion to fix the custard via my friend Lynne:
3 whole egg plus 3 egg yolks
2 cups milk
2 tablespoons creme fraiche (substitute 2 tablespoons sour cream or 1 tablespoon Greek yogurt)
3 ounces sugar
1 tablespoon flour
Sarah
Southern Pecan Pie
1 nine-inch pastry shell
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
Strawberry Glaze Pie
"Better than Shoney's!!!" says the cook.
Fill baked pie shell with strawberries.
3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water
Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.
Beverly
Fill baked pie shell with strawberries.
3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water
Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.
Beverly
Mountain Momma Mud Slide
1 stick butter, softened
1 cup flour
1 cup chopped pecans
1 medium size whip cream product
1 cup powdered sugar
1 8-ounce package cream cheese
1 4-ounce box each chocolate and vanilla pudding
2 cups cold milk
grated chocolate for garnish
In a medium bowl, combine butter, flour, and pecans. Mix well and press into the bottom of a 9x12-inch pan. Bake at 350º F for 20 minutes. Let cool. In a medium bowl, cream cheese and powdered sugar until fluffy. Fold in whip cream product. Spread over baked crust. Combine chocolate and vanilla pudding boxes with cold milk. Spread over cheese mixture. Top with remaining whip cream product and sprinkle grated chocolate over top. Chill.
Beverly
1 cup flour
1 cup chopped pecans
1 medium size whip cream product
1 cup powdered sugar
1 8-ounce package cream cheese
1 4-ounce box each chocolate and vanilla pudding
2 cups cold milk
grated chocolate for garnish
In a medium bowl, combine butter, flour, and pecans. Mix well and press into the bottom of a 9x12-inch pan. Bake at 350º F for 20 minutes. Let cool. In a medium bowl, cream cheese and powdered sugar until fluffy. Fold in whip cream product. Spread over baked crust. Combine chocolate and vanilla pudding boxes with cold milk. Spread over cheese mixture. Top with remaining whip cream product and sprinkle grated chocolate over top. Chill.
Beverly
Carrot Soup
This recipe uses the entire carrot with carrot top pesto, a healthy and thrifty choice. Modified slightly from original.
3½ extra virgin olive oil, divided
1 onion, chopped
3/4 teaspoon sea salt, divided
1¼ pounds carrots with tops on
4 cups chicken broth
4 garlic cloves
1/3 cups chopped toasted walnuts*
Heat 1 tablespoon of oil in a medium pot over medium heat. Add onion and 1/2 teaspoon salt; cook until softened, stirring occasionally, about 8 minutes.
Remove carrot tops from carrots, chop roughly and set aside. Chop carrots and add to pot with onions. Stir in broth and bring to a boil. Reduce to simmer; cover with lid slightly ajar, and cook until carrots are very tender, about 20 minutes.
Meanwhile, combine carrot tops, walnuts, salt, and garlic in a food processor. Turn on processor and add oil in a stream until blended and the mixture forms a thick paste.
Pureé carrot mixture in blender, working in batches, until very smooth. Ladle into bowls and swirl in carrot top pesto.
*To toast walnuts - roast in 350º F oven 8-10 minutes or 3-5 minutes in a medium heat skillet.
Sarah
3½ extra virgin olive oil, divided
1 onion, chopped
3/4 teaspoon sea salt, divided
1¼ pounds carrots with tops on
4 cups chicken broth
4 garlic cloves
1/3 cups chopped toasted walnuts*
Heat 1 tablespoon of oil in a medium pot over medium heat. Add onion and 1/2 teaspoon salt; cook until softened, stirring occasionally, about 8 minutes.
Remove carrot tops from carrots, chop roughly and set aside. Chop carrots and add to pot with onions. Stir in broth and bring to a boil. Reduce to simmer; cover with lid slightly ajar, and cook until carrots are very tender, about 20 minutes.
Meanwhile, combine carrot tops, walnuts, salt, and garlic in a food processor. Turn on processor and add oil in a stream until blended and the mixture forms a thick paste.
Pureé carrot mixture in blender, working in batches, until very smooth. Ladle into bowls and swirl in carrot top pesto.
*To toast walnuts - roast in 350º F oven 8-10 minutes or 3-5 minutes in a medium heat skillet.
Sarah
Triple Green Salad
1 cup very roughly chopped flat leaf parsley, plus 1 cup whole leaves
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
Watermelon and Feta Salad
watermelon, cut into bite-sized chunks
8 ounces feta cheese, crumbled
freshly ground black pepper
Place watermelon in a bowl, sprinkle feta over it. Add freshly ground black pepper to taste. Mix gently to distribute feta and pepper.
Laura
8 ounces feta cheese, crumbled
freshly ground black pepper
Place watermelon in a bowl, sprinkle feta over it. Add freshly ground black pepper to taste. Mix gently to distribute feta and pepper.
Laura
Garlic Potatoes
4 pounds new potatoes
salt and 1/4 teaspoon pepper
2 teaspoon minced garlic
1/3 cup olive oil
Put potatoes in salted water; cover and boil 10-15 minutes. Drain. In a bowl, combine garlic, pepper, and oil. Place potatoes in a bowl and coat with oil. Skewer potatoes and grill for 9 minutes, turning every 3 minutes and brushing with oil mixture.
Sarah (Duddie)
salt and 1/4 teaspoon pepper
2 teaspoon minced garlic
1/3 cup olive oil
Put potatoes in salted water; cover and boil 10-15 minutes. Drain. In a bowl, combine garlic, pepper, and oil. Place potatoes in a bowl and coat with oil. Skewer potatoes and grill for 9 minutes, turning every 3 minutes and brushing with oil mixture.
Sarah (Duddie)
Squash Supreme
2 pounds yellow squash
1 large carrot, grated
1 medium onion, diced
1 can cream of chicken soup
1/2 pint sour cream
1 package cornbread stuffing mix
1 stick butter
Boil squash until tender. Drain and mash. Sauté onion in a small amount of butter. Add squash; salt and pepper to taste. Add all other ingredients except stuffing mix and butter. Melt butter and mix with stuffing mix. Mix 2/3 of the dressing with the other ingredients. Pour mixture into a buttered casserole. Sprinkle remaining dressing over the top. Bake at 350º F for 30 minutes.
Patty
1 large carrot, grated
1 medium onion, diced
1 can cream of chicken soup
1/2 pint sour cream
1 package cornbread stuffing mix
1 stick butter
Boil squash until tender. Drain and mash. Sauté onion in a small amount of butter. Add squash; salt and pepper to taste. Add all other ingredients except stuffing mix and butter. Melt butter and mix with stuffing mix. Mix 2/3 of the dressing with the other ingredients. Pour mixture into a buttered casserole. Sprinkle remaining dressing over the top. Bake at 350º F for 30 minutes.
Patty
Green Beans Caesar
1½ pounds fresh or frozen green beans
2 tablespoons butter
2½ tablespoons olive oil
2 garlic cloves, minced
freshly ground pepper
1/2 cup grated Parmesan cheese
Steam or blanch the green beans until crisp-tender. Drain. Heat butter and olive oil in a frying pan. Add garlic and sauté one minute, add pepper. Add green beans to pan and stir to coat. Remove from heat and sprinkle liberally with Parmesan cheese.
Martha
2 tablespoons butter
2½ tablespoons olive oil
2 garlic cloves, minced
freshly ground pepper
1/2 cup grated Parmesan cheese
Steam or blanch the green beans until crisp-tender. Drain. Heat butter and olive oil in a frying pan. Add garlic and sauté one minute, add pepper. Add green beans to pan and stir to coat. Remove from heat and sprinkle liberally with Parmesan cheese.
Martha
Layered Mexican Salad
1 15-ounce can black beans, drained
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes
Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.
Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt
Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.
Gran Duddie
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes
Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.
Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt
Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.
Gran Duddie
Antipasto
2 can boneless skinless sardines
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni
Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil
1 8-ounce can tomato sauce
Optional: cayenne pepper
Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.
Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing
Gran Duddie
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni
Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil
1 8-ounce can tomato sauce
Optional: cayenne pepper
Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.
Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing
Gran Duddie
Hayes' Vinaigrette
From Hayes Eilers
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoon Dijon mustard
2-4 garlic cloves, minced
freshly ground black pepper
salt to taste
fresh basil, chopped or dried basil
Mix all together. Best to allow at least an hour for the flavors to blend before using.
Martha
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoon Dijon mustard
2-4 garlic cloves, minced
freshly ground black pepper
salt to taste
fresh basil, chopped or dried basil
Mix all together. Best to allow at least an hour for the flavors to blend before using.
Martha
Cranberry Salad
1 can sweetened condensed milk
1/4 cup lemon juice
1 can whole cranberries
1 20-ounce can crushed pineapple, drained
1/2-1 cup chopped walnuts
1 9-ounce carton whipped cream product
Mix all ingredients in above order and freeze.
Jackie
1/4 cup lemon juice
1 can whole cranberries
1 20-ounce can crushed pineapple, drained
1/2-1 cup chopped walnuts
1 9-ounce carton whipped cream product
Mix all ingredients in above order and freeze.
Jackie
Scalloped Pineapple
1 cup butter
2 cups sugar
3 eggs, beaten
1 cup milk
4 cups bread cubes (4 or 5 slices)
1 can pineapple tidbits, drained
Melt the butter, add sugar, eggs, and milk. Stir, then add bread cubes and pineapple. Pour into a casserole, bake at 325º F for 35-40 minutes until lightly browned on the top. Serve as a side with ham or on its own as a dessert.
Mimi
2 cups sugar
3 eggs, beaten
1 cup milk
4 cups bread cubes (4 or 5 slices)
1 can pineapple tidbits, drained
Melt the butter, add sugar, eggs, and milk. Stir, then add bread cubes and pineapple. Pour into a casserole, bake at 325º F for 35-40 minutes until lightly browned on the top. Serve as a side with ham or on its own as a dessert.
Mimi
Broccoli Corn Bake
1½ tablespoon butter
1½ tablespoon flour
1 cup milk
1 head fresh broccoli or 2 10-ounce packages frozen
1 10-ounce package frozen corn
1 cup shredded Monterrey Jack cheese
1 2.8-ounce can onion rings
Combine butter and flour in a saucepan over medium heat, cooking 2 minutes until smooth and bubbly. Slowly stir in milk, cooking until thickened. Set aside. Cut and separate broccoli into spears. Steam 8-10 minutes until crisp-tender. Place broccoli in shallow baking dish. Pour corn over. Top with white sauce, cheese, and onion rings. Bake at 350º F for 30 minutes. Serves 4-6.
Laura
1½ tablespoon flour
1 cup milk
1 head fresh broccoli or 2 10-ounce packages frozen
1 10-ounce package frozen corn
1 cup shredded Monterrey Jack cheese
1 2.8-ounce can onion rings
Combine butter and flour in a saucepan over medium heat, cooking 2 minutes until smooth and bubbly. Slowly stir in milk, cooking until thickened. Set aside. Cut and separate broccoli into spears. Steam 8-10 minutes until crisp-tender. Place broccoli in shallow baking dish. Pour corn over. Top with white sauce, cheese, and onion rings. Bake at 350º F for 30 minutes. Serves 4-6.
Laura
Broccoli Cheez Whiz Casserole
2 packages frozen chopped broccoli
1 cup Minute rice
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
dash salt
Cheez Whiz
Cook and drain broccoli. Add rest of ingredients, plus enough Cheez Whiz to taste, but not enough to make it liquid. Bake at 350º F until brown and bubbly.
Mimi
1 cup Minute rice
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
dash salt
Cheez Whiz
Cook and drain broccoli. Add rest of ingredients, plus enough Cheez Whiz to taste, but not enough to make it liquid. Bake at 350º F until brown and bubbly.
Mimi
Marinated Vegetables
Marinade
1 cup olive oil
1/2 cup water
1/2 cup white wine vinegar
1 tablespoon each: sugar, thyme, marjoram, basil, pepper
1 large garlic clove, minced
1 large bay leaf
Vegetables
carrot slices
zucchini slices
cherry tomatoes
broccoli flowerets
cauliflower
celery chunks
baby corn ears
mushrooms
Mix the marinade, add the vegetables, store in the refrigerator for several hours. Drain the vegetables thoroughly and place in a bowl to serve.
Martha
1 cup olive oil
1/2 cup water
1/2 cup white wine vinegar
1 tablespoon each: sugar, thyme, marjoram, basil, pepper
1 large garlic clove, minced
1 large bay leaf
Vegetables
carrot slices
zucchini slices
cherry tomatoes
broccoli flowerets
cauliflower
celery chunks
baby corn ears
mushrooms
Mix the marinade, add the vegetables, store in the refrigerator for several hours. Drain the vegetables thoroughly and place in a bowl to serve.
Martha
Springtime Lemony Meatballs with Pasta
Originally from Sunset, 2012, slightly modified.
Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves
Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.
Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper
16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley
Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.
Cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to the pot.
Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.
Sarah
Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves
Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.
Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper
16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley
Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.
Cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to the pot.
Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.
Sarah
The Famous Senate Restaurant Bean Soup
2 pounds navy beans, washed and run through hot water until the beans are white again
1½ pounds smoked ham hocks
1 onion, chopped
butter
Put beans in a large stock pot with 4 quarts of hot water on medium-low heat. Add ham hocks, and boil them slowly for approximately 3 hours in the pot with the cover on. Braise the onion in the butter until light brown; add to bean soup. Season with salt and pepper, then serve. Serves 8.
Mimi
1½ pounds smoked ham hocks
1 onion, chopped
butter
Put beans in a large stock pot with 4 quarts of hot water on medium-low heat. Add ham hocks, and boil them slowly for approximately 3 hours in the pot with the cover on. Braise the onion in the butter until light brown; add to bean soup. Season with salt and pepper, then serve. Serves 8.
Mimi
Chicken Tortilla Casserole
1/4 cup chicken stock
1 medium green bell pepper, chopped
1 medium onion, chopped
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can condensed cream of chicken soup
2 10-ounce cans Ro-tel tomatoes
2 cups cubed, cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese
Preheat oven to 325º F. In a large saucepan, cook pepper and onion in chicken stock until tender, about 5 minutes. Add soups, Ro-tel, and chicken, stirring until well-blended. Alternately layer tortillas, soup mixture, and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Laura
1 medium green bell pepper, chopped
1 medium onion, chopped
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can condensed cream of chicken soup
2 10-ounce cans Ro-tel tomatoes
2 cups cubed, cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese
Preheat oven to 325º F. In a large saucepan, cook pepper and onion in chicken stock until tender, about 5 minutes. Add soups, Ro-tel, and chicken, stirring until well-blended. Alternately layer tortillas, soup mixture, and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Laura
Chicken Tetrazzini
2 cups diced, cooked chicken
8 ounce thin spaghetti, cooked, drained, kept warm
1/4 cup butter
1/4 flour
1¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2½ cups chicken stock
3 tablespoon sherry
1/2 heavy cream
1/2 grated Parmesan
Optional: broccoli or mushrooms, sautéd
Melt butter in heavy saucepan; remove from heat. Blend in flour, salt, and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, chicken, spaghetti, and mushrooms/broccoli; spoon into a greased 2-quart casserole and sprinkle parm over the top. Bake at 425º F for 15-20 minutes until bubbly and brown on top. Serves 6-8.
Laura
8 ounce thin spaghetti, cooked, drained, kept warm
1/4 cup butter
1/4 flour
1¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2½ cups chicken stock
3 tablespoon sherry
1/2 heavy cream
1/2 grated Parmesan
Optional: broccoli or mushrooms, sautéd
Melt butter in heavy saucepan; remove from heat. Blend in flour, salt, and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, chicken, spaghetti, and mushrooms/broccoli; spoon into a greased 2-quart casserole and sprinkle parm over the top. Bake at 425º F for 15-20 minutes until bubbly and brown on top. Serves 6-8.
Laura
Creamy Chicken and Chile Enchiladas
1 pound chicken breast strips
1 8-ounce package cream cheese
1 4.5-ounce can chopped green chiles (or jalapeños)
1/2 medium onion, chopped
flour tortillas
2 10-ounce cans green chile enchilada sauce
3 oz. shredded cheese
Heat oven to 400º F. Cook chicken in a skillet over medium-high heat until thoroughly cooked. Add cream cheese, chiles, and onion. Cook and stir over medium heat until blended.
Spoon enchilada filling into tortillas, roll up and place seam-side down in a lightly greased 13x9-inch baking dish.
Pour enchilada sauce over top, sprinkle with cheese. Bake 15-20 minutes.
Laura
1 8-ounce package cream cheese
1 4.5-ounce can chopped green chiles (or jalapeños)
1/2 medium onion, chopped
flour tortillas
2 10-ounce cans green chile enchilada sauce
3 oz. shredded cheese
Heat oven to 400º F. Cook chicken in a skillet over medium-high heat until thoroughly cooked. Add cream cheese, chiles, and onion. Cook and stir over medium heat until blended.
Spoon enchilada filling into tortillas, roll up and place seam-side down in a lightly greased 13x9-inch baking dish.
Pour enchilada sauce over top, sprinkle with cheese. Bake 15-20 minutes.
Laura
Barbecued Meat Balls
1½ pound ground beef
3/4 cup breadcrumbs
3/4 cup cold water
1 teaspoon salt
1 8-ounce can tomato sauce
1/4 cup liquid brown sugar or 1/2 cup regular brown sugar
2 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon oregano
1-2 cloves garlic
1/2 teaspoon salt
Preheat over to 400º F. Combine ground beef, breadcrumbs, water, and 1 teaspoon salt. Mix well and shape into 1-inch meatballs. Place in a 9x13-inch pan and bake for 10 minutes.
In the meantime, make the barbeque sauce by combining tomato sauce, brown sugar, vinegar, Worcestershire sauce, oregano, garlic, and 1/2 teaspoon salt.
Remove meatballs from oven and discard grease. Pour sauce over meatballs and bake 20 minutes longer.
Beverly
3/4 cup breadcrumbs
3/4 cup cold water
1 teaspoon salt
1 8-ounce can tomato sauce
1/4 cup liquid brown sugar or 1/2 cup regular brown sugar
2 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon oregano
1-2 cloves garlic
1/2 teaspoon salt
Preheat over to 400º F. Combine ground beef, breadcrumbs, water, and 1 teaspoon salt. Mix well and shape into 1-inch meatballs. Place in a 9x13-inch pan and bake for 10 minutes.
In the meantime, make the barbeque sauce by combining tomato sauce, brown sugar, vinegar, Worcestershire sauce, oregano, garlic, and 1/2 teaspoon salt.
Remove meatballs from oven and discard grease. Pour sauce over meatballs and bake 20 minutes longer.
Beverly
Italian Beef
Note: This is a dish from the upper Midwest, particularly Illinois, where it is served on a long sandwich roll with grilled onions and pepperoncini. There was a lady who came by with these sandwiches to our law office in Carbondale every Tuesday, which we renamed "Italian Beef Day." - Laura
2 large cans tomatoes
3 pounds boneless chuck roast
1 pound pork roast
1 cup chopped celery
3/4 cup chopped onions
1 clove garlic
salt and pepper to taste
Cook in a roaster 4-5 hours at 325º F. Shred meat with two forks. Alternately, put in a slow cooker for several hours.
Jackie
2 large cans tomatoes
3 pounds boneless chuck roast
1 pound pork roast
1 cup chopped celery
3/4 cup chopped onions
1 clove garlic
salt and pepper to taste
Cook in a roaster 4-5 hours at 325º F. Shred meat with two forks. Alternately, put in a slow cooker for several hours.
Jackie
Turkey Casserole
4 cups diced, cooked turkey
1 cup turkey or chicken broth
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoon flour
3/4 cups milk
2 cups uncooked noodles (egg noodles)
1 cup celery, chopped
small amount of pimento (optional)
bread crumbs
shredded cheddar cheese
Heat broth, soup, garlic, salt, and pepper. Mix flour and milk; add to broth mixture, and cook until thick. Put turkey, noodles, celery, and pimento in baking dish in layers. Pour broth mixture over dish, and top with breadcrumbs and cheese. Bake at 350º F until hot and bubbly; about 1 hour.
Mimi
1 cup turkey or chicken broth
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoon flour
3/4 cups milk
2 cups uncooked noodles (egg noodles)
1 cup celery, chopped
small amount of pimento (optional)
bread crumbs
shredded cheddar cheese
Heat broth, soup, garlic, salt, and pepper. Mix flour and milk; add to broth mixture, and cook until thick. Put turkey, noodles, celery, and pimento in baking dish in layers. Pour broth mixture over dish, and top with breadcrumbs and cheese. Bake at 350º F until hot and bubbly; about 1 hour.
Mimi
Enchilada Casserole
1½ pounds lean ground beef
1 garlic clove
1 small onion
1½ picante salsa
1 package frozen spinach, thawed and squeezed dry
1 can tomato sauce
2 medium tomatoes, chopped and seeded
1 tablespoon lime juice
1½ teaspoon salt
12 corn tortillas
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup sliced ripe olives
shredded lettuce
Brown meat, onion, and garlic, then drain off the grease. Add picante salsa, spinach, tomato sauce, tomatoes, lime juice, and salt. Simmer uncovered for 15 minutes.
Arrange 6 tortillas on bottom and sides of a greased 13x9-inch baking dish. Top with half of the meat mixture. Arrange the remaining 6 tortillas over, then spread sour cream evenly over tortillas. Top with remaining meat mixture. This can be refrigerated for up to 6 hours.
Let stand 30 minutes. Bake at 350º F for 30 minutes. Remove from oven and sprinkle with shredded cheese. Let stand 10 minutes, then garnish with lettuce, olives, and additional picante salsa.
Gran Duddie
1 garlic clove
1 small onion
1½ picante salsa
1 package frozen spinach, thawed and squeezed dry
1 can tomato sauce
2 medium tomatoes, chopped and seeded
1 tablespoon lime juice
1½ teaspoon salt
12 corn tortillas
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup sliced ripe olives
shredded lettuce
Brown meat, onion, and garlic, then drain off the grease. Add picante salsa, spinach, tomato sauce, tomatoes, lime juice, and salt. Simmer uncovered for 15 minutes.
Arrange 6 tortillas on bottom and sides of a greased 13x9-inch baking dish. Top with half of the meat mixture. Arrange the remaining 6 tortillas over, then spread sour cream evenly over tortillas. Top with remaining meat mixture. This can be refrigerated for up to 6 hours.
Let stand 30 minutes. Bake at 350º F for 30 minutes. Remove from oven and sprinkle with shredded cheese. Let stand 10 minutes, then garnish with lettuce, olives, and additional picante salsa.
Gran Duddie
Chicken Tagine
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 garlic cloves, chopped fine
2 chicken breast halves, without skin
2 drumsticks, without skin*
2 thighs, without skin*
1/2 cup chicken broth
1/4 cup green olives, chopped
grated lemon rind
1 tablespoon lemon juice
14½ can tomatoes, chopped
1/4 teaspoon salt
Combine first 5 ingredients and rub over chicken. Place chicken in a covered baking dish and add remaining ingredients. Cover and bake at 400º F for 1 hour or until chicken is done. Serve with couscous or rice.
*Can use all breast meat instead
Jackie
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 garlic cloves, chopped fine
2 chicken breast halves, without skin
2 drumsticks, without skin*
2 thighs, without skin*
1/2 cup chicken broth
1/4 cup green olives, chopped
grated lemon rind
1 tablespoon lemon juice
14½ can tomatoes, chopped
1/4 teaspoon salt
Combine first 5 ingredients and rub over chicken. Place chicken in a covered baking dish and add remaining ingredients. Cover and bake at 400º F for 1 hour or until chicken is done. Serve with couscous or rice.
*Can use all breast meat instead
Jackie
Lime-Glazed Chicken
6 half chicken breasts (or three whole)
salt and pepper
oil or cooking spray
1/3 cup chicken broth
1 lime, juiced
2 tablespoon butter
1/2 teaspoon chives, minced
1/2 teaspoon dill weed
Sprinkle both sides of the chicken with salt and pepper. Sauté chicken in oil or cooking spray approximately 5 minutes per side, until lightly browned. Cover and reduce heat to low. Cook for 15 minutes or until juices run clear. Remove chicken to heated serving platter and keep warm. To pan, add lime juice and broth; cook over low heat until bubbling. Add butter, chives, and dill weed; heat until boiling. Spoon sauce over chicken.
Sarah and Jason
salt and pepper
oil or cooking spray
1/3 cup chicken broth
1 lime, juiced
2 tablespoon butter
1/2 teaspoon chives, minced
1/2 teaspoon dill weed
Sprinkle both sides of the chicken with salt and pepper. Sauté chicken in oil or cooking spray approximately 5 minutes per side, until lightly browned. Cover and reduce heat to low. Cook for 15 minutes or until juices run clear. Remove chicken to heated serving platter and keep warm. To pan, add lime juice and broth; cook over low heat until bubbling. Add butter, chives, and dill weed; heat until boiling. Spoon sauce over chicken.
Sarah and Jason
Herbed Chicken Paillards
3/4 teaspoon minced fresh summer savory or 1/4 teaspoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoon minced fresh sage or 1/2 teaspoon dried
1½ teaspoon minced fresh rosemary or 1/2 teaspoon crumbled dried
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried
3 tablespoon minced fresh parsley leaves
1 teaspoon grated lemon rind
pinch ground allspice
pinch cayenne
1/3 cup olive oil
4 chicken breast halves, skinned, boned
lemon wedges
In a bowl, combine herbs, spices, and oil. Pound chicken breasts between sheet of dampened wax paper until they are 1/4 inch thick, and rub them with herb mixture. Stack breasts in a shallow dish and chill, covered, overnight. Sprinkle breasts with salt and pepper, and grill them on an oiled rack over glowing coals for 2-3 minutes per side or until they are just firm. Serve with lemon wedges. Serves 4.
Laura
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoon minced fresh sage or 1/2 teaspoon dried
1½ teaspoon minced fresh rosemary or 1/2 teaspoon crumbled dried
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried
3 tablespoon minced fresh parsley leaves
1 teaspoon grated lemon rind
pinch ground allspice
pinch cayenne
1/3 cup olive oil
4 chicken breast halves, skinned, boned
lemon wedges
In a bowl, combine herbs, spices, and oil. Pound chicken breasts between sheet of dampened wax paper until they are 1/4 inch thick, and rub them with herb mixture. Stack breasts in a shallow dish and chill, covered, overnight. Sprinkle breasts with salt and pepper, and grill them on an oiled rack over glowing coals for 2-3 minutes per side or until they are just firm. Serve with lemon wedges. Serves 4.
Laura
Baked Oysters
Disclaimer: these vague directions have been verified with the cook and this is as good as it gets!
2-3 pints oysters, drained on paper towels
butter
Worcestershire sauce
plain white breadcrumbs
salt and pepper
half & half cream
Butter a glass baking dish. Put drained oysters in the dish. Sprinkle with salt, pepper, and Worcestershire sauce. Cover with finely crumbled bread crumbs. Drizzle with half & half. Dot with butter. Bake at 375º F for 30-45 minutes or until browned.
Gran Duddie
2-3 pints oysters, drained on paper towels
butter
Worcestershire sauce
plain white breadcrumbs
salt and pepper
half & half cream
Butter a glass baking dish. Put drained oysters in the dish. Sprinkle with salt, pepper, and Worcestershire sauce. Cover with finely crumbled bread crumbs. Drizzle with half & half. Dot with butter. Bake at 375º F for 30-45 minutes or until browned.
Gran Duddie
Oven Breaded Fish
Sauce
2/3 cup low fat mayonnaise
1/3 cup plain lowfat yogurt or sour cream
1 green onion with top, chopped
1 small garlic clove, pressed
1 teaspoon chili powder
1/8 - 1/4 teaspoon cayenne pepper
Combine and refrigerate at least one hour.
Fish
2 eggs
3/4 cup dry Italian style bread crumbs
1/2 teaspoon salt
2 pounds fish - catfish, orange roughy, perch, halibut, or haddock
vegetable oil
Beat eggs lightly; combine bread crumbs and salt. Dip fish pieces in eggs, then in bread crumbs. Arrange on a baking sheet, spritz lightly with vegetable oil. Bake 10-15 minutes at 450º F, until fish flakes with a fork. Serve with sauce on the side. Serves 8.
Martha
2/3 cup low fat mayonnaise
1/3 cup plain lowfat yogurt or sour cream
1 green onion with top, chopped
1 small garlic clove, pressed
1 teaspoon chili powder
1/8 - 1/4 teaspoon cayenne pepper
Combine and refrigerate at least one hour.
Fish
2 eggs
3/4 cup dry Italian style bread crumbs
1/2 teaspoon salt
2 pounds fish - catfish, orange roughy, perch, halibut, or haddock
vegetable oil
Beat eggs lightly; combine bread crumbs and salt. Dip fish pieces in eggs, then in bread crumbs. Arrange on a baking sheet, spritz lightly with vegetable oil. Bake 10-15 minutes at 450º F, until fish flakes with a fork. Serve with sauce on the side. Serves 8.
Martha
Chicken Cacciatore
1 oz. dried mushrooms
4 tablespoon olive oil
4 chicken breast halves, cut into chunks
1 large onion, chopped
1/2 cup dry white wine
2 cloves garlic, minced
1 6-ounce can tomato paste
2 cups fresh tomatoes, peeled, seeded and chopped (substitute 1 28-can whole tomatoes, drained)
1/2 teaspoon allspice
freshly ground pepper
3 bay leaves
1/2 teaspoon thyme, crumbled
salt to taste
Put the mushrooms to soak for 1/2 hour in a bowl with just enough warm water to cover. Heat the oil in a large skillet and cook chicken until lightly browned on all sides. Add onion and sauté a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, tomato paste, and the tomatoes, the soaked mushrooms and their liquid (carefully strained), and the seasonings. Cover and cook slowly for 40 minutes or until done. Remove the bay leaves, taste, correct salt.
Garnish
grated rind of 1 lemon
1 clove garlic, minced
3 tablespoon minced parsley
Mix together and scatter over the top. Serve with pasta or rice.
Laura
4 tablespoon olive oil
4 chicken breast halves, cut into chunks
1 large onion, chopped
1/2 cup dry white wine
2 cloves garlic, minced
1 6-ounce can tomato paste
2 cups fresh tomatoes, peeled, seeded and chopped (substitute 1 28-can whole tomatoes, drained)
1/2 teaspoon allspice
freshly ground pepper
3 bay leaves
1/2 teaspoon thyme, crumbled
salt to taste
Put the mushrooms to soak for 1/2 hour in a bowl with just enough warm water to cover. Heat the oil in a large skillet and cook chicken until lightly browned on all sides. Add onion and sauté a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, tomato paste, and the tomatoes, the soaked mushrooms and their liquid (carefully strained), and the seasonings. Cover and cook slowly for 40 minutes or until done. Remove the bay leaves, taste, correct salt.
Garnish
grated rind of 1 lemon
1 clove garlic, minced
3 tablespoon minced parsley
Mix together and scatter over the top. Serve with pasta or rice.
Laura
Zesty Chicken Marinade
1/2 cup lemon juice
1/3 cup Tabasco jalapeño Sauce (or any kind of hot sauce)
2 pounds fresh chicken
1 gallon size food storage bag
Combine liquid ingredients in bag to create marinade. Mix well, place chicken in bag and seal. Marinate in fridge for 2 hours. Drain chicken and discard marinade. Grill, bake, broil, or sauté chicken until cooked.
Laura
1/3 cup Tabasco jalapeño Sauce (or any kind of hot sauce)
2 pounds fresh chicken
1 gallon size food storage bag
Combine liquid ingredients in bag to create marinade. Mix well, place chicken in bag and seal. Marinate in fridge for 2 hours. Drain chicken and discard marinade. Grill, bake, broil, or sauté chicken until cooked.
Laura
Chicken on Wild Rice
6 whole chicken breasts, halved
2 cups wild rice, raw and rinsed
2 cups cream of celery soup (1 14.5-oz can)
2 cups cream of mushroom soup (1 14.5-oz can)
1½ cups milk mixed with the soups
1 package dry onion soup
Use a flat, greased casserole pan. Spread the uncooked rice on the bottom. Cover with the soup-milk mixture. Place chicken breasts on top and sprinkle with dry onion soup. Cover with foil and bake for 2½ hours at 325º. Makes 12 servings.
Mimi
2 cups wild rice, raw and rinsed
2 cups cream of celery soup (1 14.5-oz can)
2 cups cream of mushroom soup (1 14.5-oz can)
1½ cups milk mixed with the soups
1 package dry onion soup
Use a flat, greased casserole pan. Spread the uncooked rice on the bottom. Cover with the soup-milk mixture. Place chicken breasts on top and sprinkle with dry onion soup. Cover with foil and bake for 2½ hours at 325º. Makes 12 servings.
Mimi
Chicken and Broccoli
2 packages frozen chopped broccoli
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
Chicken Enchiladas
4 cups finely chopped, cooked chicken
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese
Mix chicken with cream cheese. Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.
Laura
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese
Mix chicken with cream cheese. Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.
Laura
Chicken Pepperoncini
3 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound grated Romano (substitute Parmesan if necessary)
2-3 cups Italian seasoned breadcrumbs
4 large chicken breasts, cut into bite-sized pieces
1/2 large onion or whole medium onion, chopped
12 oz. jar of pepperoncini
1 ¼ cup olive oil
Optional: 1 pound mushrooms, sliced
In a bowl, combine eggs, salt, pepper, and Romano. Stir in chicken. Heat 1/3 of the oil in a large, heavy skillet on medium-medium high. Dredge chicken in breadcrumbs and fry pieces in one layer, 2 minutes per side or until browned. Put on a covered platter and keep warm. Fry rest of chicken, adding more oil as necessary. Cook onions (and mushrooms) in oil remaining in skillet over moderate heat, stirring, for 10 minutes or until softened. Slit pepperoncini with a sharp knife over the skillet, allowing the juices to fall into the skillet. Add more juice from the jar if the vegetables seem dry. Cook the pepperoncini, stirring, for 5 minutes. Stir in wine, salt and pepper to taste, and heat mixture, scraping to deglaze. Serve over chicken pieces and rice.
Laura
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound grated Romano (substitute Parmesan if necessary)
2-3 cups Italian seasoned breadcrumbs
4 large chicken breasts, cut into bite-sized pieces
1/2 large onion or whole medium onion, chopped
12 oz. jar of pepperoncini
1 ¼ cup olive oil
Optional: 1 pound mushrooms, sliced
In a bowl, combine eggs, salt, pepper, and Romano. Stir in chicken. Heat 1/3 of the oil in a large, heavy skillet on medium-medium high. Dredge chicken in breadcrumbs and fry pieces in one layer, 2 minutes per side or until browned. Put on a covered platter and keep warm. Fry rest of chicken, adding more oil as necessary. Cook onions (and mushrooms) in oil remaining in skillet over moderate heat, stirring, for 10 minutes or until softened. Slit pepperoncini with a sharp knife over the skillet, allowing the juices to fall into the skillet. Add more juice from the jar if the vegetables seem dry. Cook the pepperoncini, stirring, for 5 minutes. Stir in wine, salt and pepper to taste, and heat mixture, scraping to deglaze. Serve over chicken pieces and rice.
Laura
Pork Fried Rice
This recipe comes from my 8th grade home economics class. My kids love it.
1 onion, chopped
2 cups ham, cubed
2 eggs, scrambled and broken into small pieces
frozen mixed vegetables or fresh vegetables of your choice
2 Tablespoon soy sauce
2 cups cooked rice
peanut oil or olive oil
Sauté onions in oil in a large skillet until they are softened. Add ham and brown. If using fresh vegetables, sauté them as well. If using frozen vegetables, rinse them in a colander until they are thawed and then add to the skillet. Add rice and soy sauce to the skillet, mixing well. Just before serving, add the egg and stir enough to heat through. Serves 4-6.
Vary amount of indredients to serve more.
Laura
1 onion, chopped
2 cups ham, cubed
2 eggs, scrambled and broken into small pieces
frozen mixed vegetables or fresh vegetables of your choice
2 Tablespoon soy sauce
2 cups cooked rice
peanut oil or olive oil
Sauté onions in oil in a large skillet until they are softened. Add ham and brown. If using fresh vegetables, sauté them as well. If using frozen vegetables, rinse them in a colander until they are thawed and then add to the skillet. Add rice and soy sauce to the skillet, mixing well. Just before serving, add the egg and stir enough to heat through. Serves 4-6.
Vary amount of indredients to serve more.
Laura
Kay's Curried Turkey Burgers
Glaze
1 tablespoon mango chutney
2 tablespoon Dijon mustard
1 teaspoon curry powder
Burgers
2 teaspoon vegetable oil
1 cup chopped onion
4 medium garlic cloves, minced
1 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh ginger, minced
4 teaspoon curry powder
4 whole wheat Kaiser rolls
In a bowl, stir together chutney, mustard, and 1 teaspoon curry powder. Set aside.
Heat oil in a non-stick skillet over med-high heat until hot. Add onion; cook 2-3 minutes or until softened, stirring frequently. Add garlic, ginger, and 4 teaspoon curry powder; cook and stir 1 minute. Transfer mixture to medium bowl and cool completely.
Meanwhile, heat grill. Add ground turkey, salt and pepper to cooled onion mixture, mix well. Shape into 4 patties. (Patties can be made ahead, individually wrapped and refridgerated up to 8 hours or frozen up to 3 months).
Lightly brush grill rack with oil. Grill patties over med-high heat. Cook 10-14 minutes, turning and brushing with glaze every 4 minutes or until juices run clear. Serve burgers with mango salsa if desired.
Sarah
1 tablespoon mango chutney
2 tablespoon Dijon mustard
1 teaspoon curry powder
Burgers
2 teaspoon vegetable oil
1 cup chopped onion
4 medium garlic cloves, minced
1 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh ginger, minced
4 teaspoon curry powder
4 whole wheat Kaiser rolls
In a bowl, stir together chutney, mustard, and 1 teaspoon curry powder. Set aside.
Heat oil in a non-stick skillet over med-high heat until hot. Add onion; cook 2-3 minutes or until softened, stirring frequently. Add garlic, ginger, and 4 teaspoon curry powder; cook and stir 1 minute. Transfer mixture to medium bowl and cool completely.
Meanwhile, heat grill. Add ground turkey, salt and pepper to cooled onion mixture, mix well. Shape into 4 patties. (Patties can be made ahead, individually wrapped and refridgerated up to 8 hours or frozen up to 3 months).
Lightly brush grill rack with oil. Grill patties over med-high heat. Cook 10-14 minutes, turning and brushing with glaze every 4 minutes or until juices run clear. Serve burgers with mango salsa if desired.
Sarah
Boeuf Bourguigon
4 pound beef, top round or sirloin
2 teaspoon salt
1/3 cup flour
1/4 teaspoon pepper
1/4 cup brandy
10 tablespoon butter
2 carrots, chopped
2 leeks, chopped
3 medium onions, sliced
2 garlic cloves, minced
2 bay leaves
3 sprigs parsley
1 teaspon thyme
1/4 pound, salt pork, chopped and cooked
3 cups Burgundy wine
1/2 cup bouillon (beef)
2 pounds fresh mushrooms
2 pounds small white onions
1 teaspoon sugar
2 teaspoons lemon juice
Cut beef into 1½-inch cubes. Combine the flour, salt, and pepper, and coat the beef with the mixture. Melt 4 tablespoon butter in a heavy skillet; brown beef over high heat. Warm the brandy, pour over meat, and set aflame. Place meat in heavy casserole. Using the same skillet, melt 2 teaspoons butter, then sauté carrots, leeks, and sliced onions for 5 minutes. Add to beef, along with garlic, parsely, bay leaves, thyme, salt pork and wine.
Cover casserole and bake in 350º F oven for 2½ hours.
When done, remove meat from casserole. Put vegetables and liquid through a food mill. Return meat and liquid to casserole.
While meat is baking, melt 2 teaspoons butter in same skillet, then brown the whole onions. Add sugar and bouillon, simmer covered about 20 minutes. Add this to the meat and liquid in casserole. In the same skillet, melt 2 teaspoons butter and sauté mushroom caps. Add this to the casserole, heat thoroughly.
Bommy
2 teaspoon salt
1/3 cup flour
1/4 teaspoon pepper
1/4 cup brandy
10 tablespoon butter
2 carrots, chopped
2 leeks, chopped
3 medium onions, sliced
2 garlic cloves, minced
2 bay leaves
3 sprigs parsley
1 teaspon thyme
1/4 pound, salt pork, chopped and cooked
3 cups Burgundy wine
1/2 cup bouillon (beef)
2 pounds fresh mushrooms
2 pounds small white onions
1 teaspoon sugar
2 teaspoons lemon juice
Cut beef into 1½-inch cubes. Combine the flour, salt, and pepper, and coat the beef with the mixture. Melt 4 tablespoon butter in a heavy skillet; brown beef over high heat. Warm the brandy, pour over meat, and set aflame. Place meat in heavy casserole. Using the same skillet, melt 2 teaspoons butter, then sauté carrots, leeks, and sliced onions for 5 minutes. Add to beef, along with garlic, parsely, bay leaves, thyme, salt pork and wine.
Cover casserole and bake in 350º F oven for 2½ hours.
When done, remove meat from casserole. Put vegetables and liquid through a food mill. Return meat and liquid to casserole.
While meat is baking, melt 2 teaspoons butter in same skillet, then brown the whole onions. Add sugar and bouillon, simmer covered about 20 minutes. Add this to the meat and liquid in casserole. In the same skillet, melt 2 teaspoons butter and sauté mushroom caps. Add this to the casserole, heat thoroughly.
Bommy
Low-Country Hoppin' John
1 pound black-eyed peas
1 pound bacon or hog jowls
1 cup chopped onion
1 cup cooked rice
1 teaspoon dry rosemary
1 teaspoon dry mustard
1 teaspoon hot pepper sauce or to taste
1/2 cup bourbon
salt to taste
Soak peas in cold water overnight. Rinse and cook uncovered on low heat until soft (or buy frozen pease and to heck with it!) Cook bacon until crisp, remove from pan, and crumble. Sauté onions in bacon grease. Combine all ingredients except bourbon in a large bowl. Stir minimally to combine. Place mixture in crock. Put crock in a pan of water and allow to steam 2 hours or until ingredients meld and grease is absorbed. When ready to serve, pour into a large warmed bowl. Add bourbon and stir with a fork.
For the New Year: Black-eyed peas and hog jowls for good luck; rice for purity; rosemary for friendship; mustard for steadfastness; bourbon for happy hours with family and friends.
Sarah (Dudley)
1 pound bacon or hog jowls
1 cup chopped onion
1 cup cooked rice
1 teaspoon dry rosemary
1 teaspoon dry mustard
1 teaspoon hot pepper sauce or to taste
1/2 cup bourbon
salt to taste
Soak peas in cold water overnight. Rinse and cook uncovered on low heat until soft (or buy frozen pease and to heck with it!) Cook bacon until crisp, remove from pan, and crumble. Sauté onions in bacon grease. Combine all ingredients except bourbon in a large bowl. Stir minimally to combine. Place mixture in crock. Put crock in a pan of water and allow to steam 2 hours or until ingredients meld and grease is absorbed. When ready to serve, pour into a large warmed bowl. Add bourbon and stir with a fork.
For the New Year: Black-eyed peas and hog jowls for good luck; rice for purity; rosemary for friendship; mustard for steadfastness; bourbon for happy hours with family and friends.
Sarah (Dudley)
Pat's Cornbread Stuffing
Corn bread - 3 medium fry pan batches, or 2 10-inch fry pan batches, crumble
2 cups celery, coarsely chopped (about 1 head)
1 medium onion, chopped
16 slices of white bread, cubed
2 1/2-3 14-oz. can of turkey or chicken broth
3-4 teaspoons poultry seasoning or to taste
salt and pepper
Sauté onion and celery until soft. Mix all ingredients together, using judgment on amount of broth — it should be moist but not runny. Add little slivers of turkey if you have any. Bake in a lasagna pan at 425º F for a half hour, or less heat and longer if very moist.
Martha
2 cups celery, coarsely chopped (about 1 head)
1 medium onion, chopped
16 slices of white bread, cubed
2 1/2-3 14-oz. can of turkey or chicken broth
3-4 teaspoons poultry seasoning or to taste
salt and pepper
Sauté onion and celery until soft. Mix all ingredients together, using judgment on amount of broth — it should be moist but not runny. Add little slivers of turkey if you have any. Bake in a lasagna pan at 425º F for a half hour, or less heat and longer if very moist.
Martha
Andy's Rum Cake
Special thanks to Andy Pedersen
Cake
1 cup finaly chopped pecans or walnuts (optional)
1 18.25-oz package plain yellow cake mix
1 3.5-oz package vanilla instant pudding mix
1/2 cup rum
1/2 vegetable oil
1/2 cup water
4 eggs
Preheat oven to 325º F. Grease and flour a 12-cup Bundt pan. Thoroughly mix all cake ingredients, except nuts. Line Bundt pan with chopped nuts. Pour cake mixture into pan. Bake 50-60 minutes. Allow to cool for 25 minutes. (Andy doesn't let it cool very long because it absorbs the sauce easier if it's still good and warm).
Rum Sauce
Recipe says:
1/4 cup rum
1/2 cup water
1 cup sugar
1/2 cup (1 stick) butter
Andy says:
1/2 cup rum
1/4 cup water
1 cup sugar
1/2 cup (1 stick) butter
Combine all sauce ingredients into a small saucepan. Boil for 2 minutes. (Andy says don't boil away any of that good rum - just get it hot and melt the sugar). Slowly pour sauce over the cake that is still in the Bundt pan. Allow to absorb and cool until it is only warm, then unmold onto a plate
Jim & Martha
Stuffed Peppers
1/2 lb. Ground sausage (we used sweet Italian)
1/2 lb. ground beef
6 Large peppers (we used red, yellow and orange but green is fine too)
1 Clove garlic
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel
2 Cups shredded cheddar cheese
2 Tbsp. chopped fresh parsley
1/2 Tsp. salt
1/2 Tsp. pepper
Olive oil
Directions:
In a large skillet, brown sausage, beef, garlic, and onion in oil. Add the chopped parsley and cooked rice. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter). Season with salt and pepper.
Cut off the tops of peppers, and trim the bottom so they sit flat in your dish. Chop scrap pepper tops and add to filling (optional, but I did it). Place peppers in baking dish and stuff until full. Drizzle peppers with olive oil.
Cover with foil and bake at 375 degrees for 40 minutes. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Rhonda
1/2 lb. ground beef
6 Large peppers (we used red, yellow and orange but green is fine too)
1 Clove garlic
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel
2 Cups shredded cheddar cheese
2 Tbsp. chopped fresh parsley
1/2 Tsp. salt
1/2 Tsp. pepper
Olive oil
Directions:
In a large skillet, brown sausage, beef, garlic, and onion in oil. Add the chopped parsley and cooked rice. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter). Season with salt and pepper.
Cut off the tops of peppers, and trim the bottom so they sit flat in your dish. Chop scrap pepper tops and add to filling (optional, but I did it). Place peppers in baking dish and stuff until full. Drizzle peppers with olive oil.
Cover with foil and bake at 375 degrees for 40 minutes. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Rhonda
Blueberry Streusel Muffins
¼ cup butter, softened
1/2 cup sugar
1 egg
1 tsp. vanilla
2 1/3 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
1 cup milk
1 ½ cups fresh or frozen blueberries
Streusel
1/2 cup sugar
1/3 cup all-purpose flour
½ tsp. ground cinnamon
¼ cup cold butter
Directions
Directions
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well.Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
- Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
I use coconut oil in place of butter and they were the better!!
Megan
Shredded Chicken Nachos with Pico de Gallo
For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Emeril's Red Hot Pepper Sauce
1/4 teaspoon salt
Directions
For the Chicken:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and sauté for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
For the Nachos:
Pico de Gallo, for serving, recipe follows
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.
Yield: 6 servings
For the Pico de Gallo:
In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Yield: 1 cup
Recipe courtesy Emeril Lagasse, 2006
Ed and Rhonda
Christmas Sugar Cookies
Part 1
1 ½ cups if sifted confection sugar
1 cup of butter (soft)
1 egg
1 tsp. vanilla (real)
½ tsp. almond flavor
Part 2
2 ½ cups of flour
1 tsp. baking soda
1 tsp. cream of tartar
Directions:
- Mix sugar and butter well then add egg, vanilla, and almond flavor.
- In separate bowl mix flour, baking soda, and cream tartar. Stir.
- Combine the two mixtures and mix well.
- Divide dough into 2 balls and allow cookie dough to chill overnight.
- Butter the cookie sheet with butter and bake at 375 for 7-8 minutes.
Duddie
Chicken Marsala
2 tsp. Minced Garlic
2 tsp. Minced Onions
2 tsp. Marjoram Leaves
1 tsp. Ground Black Pepper
2 tsp. Basil Leaves
1 ½ tsp. Parsley Flakes
2 tsp. salt
2/3 cup of flour
1 cup of chicken broth
¾ cup Marsala wine
4 tbsp. olive oil
4 tbsp. butter, divided
6 thinly slices boneless skinless chicken breast about 1 ¼ lbs.
1 pkg. (8 oz.) sliced mushrooms (I use the larger pkg. of mushrooms
Directions:
Mix flour, minced garlic, marjoram, minces onions, salt and pepper in shallow dish. Reserve 2 tbsp. or 3 tbsp. mixture of flour. Coat chicken with remaining flour mixture.
Heat 3 tbsp. of butter and oil in large nonstick skillet on medium high heat. Cook chicken pieces until golden brown. Remove from the skillet. Keep warm. Add mushrooms to skillet: cook and stir 5 minutes or until tender.
Mix broth and reserved flour mixture. Add to skillet along with whine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
We serve this with rice.
Ed and Rhonda
Garlic Lime Chicken Fajitas
1 tsp. Minced Garlic
1 tsp. Minced Onion
¾ tsp. Ground Cumin
¾ Oregano Leaves
½ tsp Cilantro Leaves
½ tsp Ground Black Pepper
½ tsp. salt
½ cup EACH lime and orange juice
1 ½ lbs. boneless skinless chicken breast, cut into thin strips
1/2 red bell pepper, yellow bell pepper, and orange bell pepper, cut into thin strips. (You could use one green and a red bell pepper)
1 medium onion, thinly sliced
2 tsps. Olive oil
8 flour tortillas (8 inches)
Directions:
Mix juices, oil, all the spices and salt in a small bowl. Reserve ¼ cup of marinade. Place the mixture and chicken in a large resalable plastic bag or glass dish to marinade. Refrigerate 30 minutes or longer for extra flavor.
Cook chicken in a large heated skillet on medium-high heat until chicken is lightly browned. Remove from skillet. Add bell peppers, onions and reserved marinade: cook and stir for 5 minutes or until tender. Return chicken to skillet. Cook another 2-3 minutes.
Spoon chicken mixture into warmed tortillas. Serve with assorted topping, if desired.
Edwin
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