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

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

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

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

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

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

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

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

Tex-Mex Pulled Pork

Sauce
1 can (8 oz) tomato sauce
1/4 cup chili powder (no, that's not a typo)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4.5 oz) cans diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon

2 1/2 pound well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

Mix sauce ingredients in a 3-quart or larger slow cooker.  Add pork and then spoon sauce over pork.  Cover cooker and cook on high for 3 1/2 hours or low 8-10 hours until pork is fork-tender.  Remove pork to a cutting board, and using two forks, pull the meat to shreds.

Pour sauce into serving bowl; stir in cilantro and shredded pork.  Serve on flour tortillas or burger buns, with shredded lettuce, diced onion, and sour cream as toppings.

Martha

Cheese Sausage Balls

1 pound sausage (mild or hot), broken into bits, fried and drained well
1/4 cup milk
10 oz grated cheddar cheese
1/2 teaspoon garlic salt
3 cups Bisquik

Combine Bisquik and cheddar cheese together.  Crumble sausage in along with the garlic salt.  With fork or hands, mix all of this, adding splashes of milk to the mixture.  Once all ingredients are well-combined, roll into 1-inch balls and put on ungreased cookie sheet.  Cook at 325°F for 25 minutes or until brown.

Martha

Minted Vodka Lemonade

CAUTION - these drinks are extremely drinkable. Do not have more than two, or that fruitcake recipe will make perfect sense to you!

1 cup fresh squeezed lemon juice (6-8 lemons)
1/2 cup vodka
1 cup (packed) fresh mint, chopped
2/3 cup sugar

Mix mint and sugar together with a wooden spoon. Add lemon juice and vodka, chill for two hours. Strain. Fill six glasses with crushed ice and lemonade, add fresh mint sprigs as garnish.

Martha

Raspberry Champagne Punch

2 10-oz packages frozen raspberries in syrup, thawed
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 750-mL bottle of red rosé wine, chilled
1 quart raspberry sherbet
1 750-mL bottle champagne, chilled

In a blender, purée raspberries, combine with lemon juice, sugar, and wine. Stir until sugar dissolves. Just before serving, add scoops of sherbet and champagne. Makes 3 quarts.

Martha

Lemony Tuna and White Bean Antipasto Salad

1/4 cup plus 2 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish

Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.

Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.

Serve with crusty French bread and white wine.

Martha

Lemon Bread

1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar

Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.

Martha

Cream Cheese Cupcakes

8 oz cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon salt

Beat well, add 6 oz chocolate chips.

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/ teaspoon salt

Sift together; and then add:

1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla

Fill cupcake cups one-third with chocolate mixture, add a spoonful of cream cheese mixture. Bake at 350° for 30-35 minutes.

Martha

Cranberry Cheese Bars

2 cups flour
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce

Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.

Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.
Martha

Lemon Squares

1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp. lemon juice

Heat oven to 350°. Measure flour & blend thoroughly with butter & powdered sugar. Press into 8x8 baking pan - bake 20 min. Beat rest of ingredients together thoroughly. Pour over baked crust & bake and additional 20 min.

Martha

Applesauce Stack Cake

Applesauce Stack Cake is a West Virginia Heritage recipe. This particular version has been taken from several sources.

2 cups sugar
1 cup buttermilk
3/4 pound solid shortening
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
8 cups flour
2 quarts cold homemade applesauce

Mix all the ingredients except the flour and applesauce, by hand. Add the flour a small amount at a time, the dough has to be stiff.
Pinch the dough into 16 balls of the same size. There are 8 layers to a cake. Take cake layer pans and turn them upside down, greasing lightly. Roll out or press with hands each layer to the size of a cake pan, and put on top of the upside down pan. Bake at 450 degrees, 8-12 minutes until brown. Three cake pans in the oven at a time can be baked. While hot, stack each layer and spread with applesauce. Sprinkle the top layer with powdered sugar. Store in the refrigerator overnight for enhanced flavor. Makes 2 cakes, but this recipe can easily be halved for just one cake.

Martha

Cheese Sausage Balls

10 oz grated cheddar cheese
3 cups Bisquik
1 lb of sausage (mild or hot)
½ tsp garlic salt
¼ cup milk

Combine Bisquik & cheddar cheese together. Crumble sausage in along with the garlic salt. With fork or hands, mix all of this, adding splashes of the milk to mixture. Once all is well-mixed, roll into one inch balls and put on ungreased cookie sheet. Cook at 325F for 25 minutes or until brown.

Martha

Pork Adobo

2 lb pork loin, cut into bite-sized pieces
4 cloves minced garlic
1/2 cup apple cider vinegar
2 cups water
2 tbsp olive oil
2 tbsp soy sauce
1 bay leaf
Salt & pepper to taste

Cut up pork and mix with other ingredients in a large, heavy skillet. Cast iron works well. Bring to a boil, then lower the heat and simmer, covered, until pork is cooked through. Remove cover and allow to pan fry until moisture evaporates almost completely (it will be nearly gone, don't be afraid to push it). Stir often to prevent burning. Serve with rice. Serves 6.

Martha