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Landry Family Cookbook New England Corned Beef Hash Buffalo Chicken Dip Chicken Wings Chili Cheese Dip Chinese Chicken Salad Crab Meat Wonton Guacamole Pea Soup Blue Cheese Bread Pudding Brown Sugar Meatloaf Candied Sweet Potatoes Chicken a la King Corn Pudding Dressing Gravy and Meatballs Sweet Potato Gnocchi Apple Cake Chocolate Trifle Cranberry Bread Devil Dogs Grape Nut Pudding Pumpkin Bread Peanut Butter Blossoms White Chocolate Cranberry Cookies Apple Martini Manhattan


New England Corned Beef Hash You'll Need: * 1 1/2–2 lbs. of cold corned beef or 1 can corned beef * 4–6 boiled potatoes, cooled * 1 medium onion * pepper * 1/4 stick of butter

Chop the meat until fine. Don't grind the meat because it will make it too mushy for the hash. Chop the potatoes to desired size. Chop the onions until fine. In a bowl, combine the corned beef with the potatoes and onions. Add pepper to taste. Avoid using salt because corned beef is already salted. Melt butter in a skillet on medium to medium-low heat. You may need more butter to cover the skillet bottom. Add the corned beef mixture to the skillet. Press the hash down with a spatula. Cook the hash until the underside is starting to crisp. Turn the hash carefully. Once both sides are crisp, fold the hash in half and turn onto a plate. Serve the hash with poached eggs and toast.


Buffalo Chicken Dip You’ll need: * 8 oz. pkg cream cheese, softened * 1 c. blue cheese or ranch salad dressing * Frank’s Redhot Sauce * 1/2 c. shredded mozzarella * 2 c. shredded cooked chicken ! Heat oven to 350° F. ! Coat shredded chicken with Frank’s Redhot Sauce and set aside. Coat bottom of baking dish with cream cheese. Cover cream cheese with 1 c. coated shredded chicken. ! Spread " c. salad dressing over shredded chicken and sprinkle a little Frank’s on top.! ! Cover with remaining shredded chicken and spread remaining salad dressing over chicken.! ! Sprinkle " c. mozzarella cheese over the top and sprinkle with a little extra Frank’s. ! Bake 20 min. or until mixture is heated through. Garnish as desired. Serve with crackers, vegetables, or corn chips (Scoops work best!).


Chicken Wings You’ll need: * Chicken wings * 1 tsp. salt * 1/4 c. brown sugar * 1/4 c. vinegar * a few drops tabasco sauce * dash of garlic salt * 1/4 c. Worcestershire sauce * 1 c. tomato ketchup * 2 c. water * 2 Tbsp. butter or margarine

Simmer all ingredients for 1/2 hour. Wash chicken wings, separate and put in boiling sauce for 1 hour. Take off heat and let soak (best overnight). One hour before eating, bake at 300° F for approximately 1/2 hour.


Chili Cheese Dip You’ll need: * 8 oz. block of cream cheese * 1 can Hormel chili (with or without beans) * pkg shredded cheddar cheese * pkg shredded monterey jack cheese * bag of corn chips to dip

Put cream cheese in dish. Pour 1 can of Hormel chili on top of cream cheese, then shredded cheese on top of chili. Layer as desired. Put in microwave or medium-heat oven until cheese is melted.


Chinese Chicken Salad CHINESE PLUM SALAD DRESSING: * 2 oz. chunk of fresh ginger root * 1/3 c. granulated white sugar * 1/3 c. vinegar (rice vinegar) * 1 Tbsp. sesame oil * 1 Tbsp. soy sauce * 1 Tbsp. plum sauce * 2 Tbsp. water * a few sprinkles white pepper SALAD: * 1 head iceberg lettuce * 2 c. chicken chunks; stir fried, baked, roasted, or broiled * Mandarin oranges * Crispy wonton strips * Fried rice noodles * 2 Tbsp. sliced almonds * Cilantro (for garnish) FOR THE DRESSING: Peel the ginger, then mince it as finely as you can. You should have approximately 1/4 c. Put the vinegar and sugar in a small pot. Bring to a boil, uncovered, and boil one minute*. Add the ginger and boil 1 minute more. Remove from heat. Pour into a mixing bowl. Add the rest of the dressing ingredients. You'll have about 3/4 c. Wash the lettuce, tear into bite-size squares and spin it dry in a salad spinner. Toss the lettuce thoroughly with the dressing. Mound the lettuce on individual salad plates or in a big salad bowl. Top with handfuls of chicken, wonton, and fruit. *You can use 4 Tbsp. white (not red) pickled ginger and omit heating with vinegar and sugar.


Crab Meat Wonton You’ll need: * 1 pkg crab meat * 8 oz. Philadelphia chive and onion cream cheese * 1 pkg wonton wrappers * 1 egg * 1 jar cocktail sauce

Mix crab meat and cream cheese in a food processor until the crab meat is finely chopped and well blended. Heat vegetable oil over medium heat in a skillet. In a small bowl, create an egg wash with one egg yolk. This will serve as glue to seal the wrappers. Put one small spoonful of the crab meat/cream cheese mixture into the middle of each wonton and fold the wrappers shut.! Fry each wonton for about two minutes on each side (until golden brown).! Place the cooked wonton on sheets of paper towel to absorb the oil. Serve hot with cocktail sauce for dipping!


Guacamole You’ll need: * 3 avocados; peeled and pitted * 1 lime, juiced * 1 tsp. salt * 1/2 c. diced onion * 3 Tbsp. chopped fresh cilantro * 2 roma (plum) tomatoes, diced * 1 tsp. minced garlic * pinch of ground cayenne pepper (optional)

In a medium bowl, mash together avocado, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


Pea Soup To make approximately 10 c., you’ll need: * 1 lbs. dried split peas * 2 medium carrots, diced * 1 medium onion, diced * 1 Tbsp. oil (corn or canola) * 1 bone from a cooked ham (substitute 1 smoked ham hock) * 2 qt. water * 1/2 tsp. dried thyme (optional) * Salt and freshly ground pepper to taste

Heat a heavy bottomed pot over medium heat, then add the oil. SautĂŠ the carrots and onions until softened; stir to prevent browning. Add water, peas, thyme, and ham bone; and bring to boil. Lower heat to a slow simmer and cook, partially covered, for one hour or until the peas are soft. Remove the bone and, when cool enough to handle, trim any remaining meat and reserve it. Puree the soup with an immersion blender or in a food processor or blender. Reserve one or two c. of the soup before blending and mix with the blended soup if you wish to add texture. Add the reserved ham and salt and pepper to taste.


Blue Cheese Bread Pudding You’ll need: * 4 Tbsp. butter, softened * 1 onion, chopped * 3 cloves garlic, minced * 20 oz. cubed French bread * 1 lb. blue cheese, crumbled * 5 eggs, lightly beaten * 5 egg yolk * 3 c. heavy cream * 1 Tbsp. salt * 1 Tbsp. ground black pepper

Melt the butter in a skillet over medium-low heat. Cook the onion and garlic for 20 minutes, until soft and golden brown. Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese. In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt, and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes. Preheat oven to 375° F. Bake pudding 40 minutes. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.


Brown Sugar Meatloaf You’ll need: * 1/2 c. packed brown sugar * 1/2 c. ketchup * 1 1/2 lbs. lean ground beef * 3/4 c. milk * 2 eggs * 1 1/2 tsp. salt * 1/4 tsp. ground black pepper * 1 small onion, chopped * 1/4 tsp. ground ginger * 3/4 c. finely crushed saltine cracker crumbs

Preheat oven to 350° F. Lightly grease a 5x9 inch loaf pan. Press brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake for 1 hour or until juices are clear.


Candied Sweet Potatoes You’ll need: * 2 sweet potatoes * 1/4 c. butter * 1/2 c. packed brown sugar * 1/4 c. orange juice

Boil cut-up sweet potatoes or bake whole sweet potatoes at 350° F until tender. In a frying pan, melt butter and brown sugar together until bubbly. Add orange juice and stir until smooth. Add sweet potatoes and cook slowly, turning occasionally until the potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.


Chicken a la King You’ll need: * 1 Tbsp. butter * 1 can Campbell's Condensed Cream of Chicken Soup * 1/2 c. milk * 1 1/2 c. cubed cooked chicken * 4 c. hot cooked egg noodles OR toast.

Combine soup, milk, and chicken in the skillet. Stir and cook until the mixture is hot and bubbling.!Serve the chicken mixture over egg noodles or slices of toast.


Corn Pudding You’ll need: • 1 stick melted butter •!2 eggs •!1 can creamed corn •!1 can whole kernel corn • 8 oz. sour cream • 1 pkg Jiffy corn muffin mix

Combine ingredients and bake at 375° F until mostly golden.


Dressing You’ll need: ! * 1/2 pkg sausage meat * 1 onion and 3 stalks celery, chopped * stale or toasted bread * Bell’s seasoning * salt and pepper to taste * 3 Tbsp. butter Fry onion, celery, and sausage meat with butter.!Let cool. ! Soak bread with water until moist. Drain excess water.!Add salt, pepper, and Bell's seasoning to taste. Add sausage meat with grease.! Mix well.! Put in and under bird.


Gravy and Meatballs GRAVY Saute chopped onions and garlic with olive oil on bottom of pot.!Add: ! * 3 large cans tomato sauce * 1 large can of tomato puree * 1 small can of tomato paste ! * 2 bay leaves * 1/2 tsp. sugar * 1/2 c. red wine * Italian seasoning * garlic powder * salt and pepper to taste. ! Best if cooked for at least 3 hours. Let cool before putting in fridge.!STIR! Don’t let it burn!

MEATBALLS * 3-5 lbs. ground beef * 1 egg ! Add the following to taste: ! * garlic powder * Italian bread crumbs * Italian seasoning * splash of worcestershire sauce * salt * pepper ! Bake at 350° F for 30 minutes. Then, put in gravy.!


Sweet Potato Gnocchi You’ll need: a team of chefs (all ages) and… * 2, 1-lb red-skinned sweet potatoes (yams), rinsed, patted dry, and pierced all over with fork * 12-oz. container ricotta cheese, drained in sieve 2 hours * 1 c. finely grated Parmesan * 2 Tbsp. (packed) golden brown sugar * 2 tsp. plus 2 Tbsp. salt * 1/2 tsp. freshly ground nutmeg * 2 3/4 cups (about) all purpose flour * 1 c. (2 sticks) unsalted butter * 6 Tbsp. chopped fresh sage plus whole leaves for garnish Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 c. to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 c. at a time, until soft dough forms. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet. Bring large pot of water to boil; add 2 Tbsp. salt and return to boil. Working in batches, boil gnocchi until they float. Transfer gnocchi to clean rimmed baking sheet. Cool completely. Preheat oven to 300° F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Add chopped sage. Turn off heat. Season sage butter generously with salt and pepper. Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi. Garnish with sage leaves.


Apple Cake You’ll need: * 4 medium Golden Delicious apples (about 1 1/2 lbs.); peeled, cored, and cut into 1/2-in pieces * 5 Tbsp. PLUS 2 1/2 c. granulated sugar * 2 tsp. ground cinnamon * 4 large eggs * 1 c. vegetable oil * 1/4 c. orange juice * 1 Tbsp. grated orange zest * 1 tsp. vanilla extract * 3 c. all-purpose flour * 3 1/2 tsp. baking powder * 1/2 tsp. salt * Confectioners’ sugar, for dusting cake

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan. Mix the apples, 5 Tbsp. sugar and ground cinnamon in a large bowl. Combine 2 1/2 c. sugar, eggs, vegetable oil, orange juice, orange peel, and vanilla extract in another large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 c. batter into prepared bundt pan. Top with half of apple mixture. Cover with 1 1/2 c. batter. Top with remaining apples, then with remaining batter. Bake cake in preheated oven until top is golden brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on wire rack for 15 minutes. Run knife around sides of pan and center tube to loosen. Turn cake out onto rack. Cool for 1 hour. Dust cake with confectioners' sugar. Serve slightly warm or at room temperature with a scoop of vanilla ice cream, non-dairy whipped topping or whipped cream. Store any leftover cake covered at room temperature. Makes 8 to 10 servings.


Chocolate Trifle You’ll need: * 1 chocolate cake, prepared * instant chocolate pudding mix, prepared * 8 oz. Cool Whip * 3 Skor candy bars, crushed

Cut cake into cubes. Place half of the cubes in the bottom of a large glass bowl. Spread half the pudding on top, then layer with half the Cool Whip and half of the crushed candy; repeat. Refrigerate.


Cranberry Bread You’ll need: * 2 c. sifted flour * 1/2 tsp. salt * 1/2 tsp. soda * 1 1/2 tsp. baking powder * 1 c. sugar * 1/2 c. orange juice * 1 beaten egg * 2 Tbsp. melted butter * 2 Tbsp. hot water

Sift together flour, salt, soda, baking powder, and sugar. Add orange juice, egg, butter, and hot water. Stir in 1 cup cranberries (cut in half) Bake at 325° F for 1 hour and 10 minutes


Devil Dogs (Whoopie Pies) You’ll need: * 2 c. flour * 1 c. sugar * 1/2 c. cocoa * 1/2 tsp. salt * 1/2 tsp. baking soda * 1/2 tsp. baking powder * 1/2 c. butter * 1 c. milk * 1 tsp. vanilla * 1 egg * confectioners sugar Sift first 6 ingredients into mixing bowl. Add next 4 ingredients and blend. Drop by teaspoonfuls 2” apart onto greased, floured cookie sheet. Bake at 435° F for 5–7 minutes. Dust each with confectioners sugar. FILLING In a mixing bowl, combine: * 1/3 c. evaporated milk * 2/3 c. butter * 1/2 c. granulated sugar * 1/2 tsp. salt * 1 tsp vanilla Beat for 5 minutes in electric mixer. Put two cookies together with filling.


Grape-nut Pudding You’ll need: * 1 scant c. grape-nuts * 1 c. evaporated milk * 1 tsp. vanilla * 2 eggs, well beaten * 3 c. cold milk * 1/3 c. sugar

Heat grape-nuts and milk over low flame until warm. Stir in vanilla and sugar. Add eggs, then milk. Mix well. Combine in custard dish, and place that dish in larger pan with 1–2 inches of water in it. Bake at 350° F for 1 hour. Use knife to test for doneness.


Pumpkin Bread You’ll need: * 3 c. of sugar * 1 c. of oil! (I use corn oil or canola) * 4 large or extra large eggs * 1 can pumpkin * 3 1/2 c. flour (Mo uses white, but whole wheat is fine) * 1 tsp. cinnamon * 1 tsp. nutmeg * 1 tsp. baking soda * 1 1/2 tsp. salt * 2/3 c. water

Optional additions: raisins, walnuts, even pecans. ! Preheat oven to 350° F. Grease 2 loaf pans. Cream sugar, oil, and eggs together. Add pumpkin, blend well. In separate bowl, combine dry ingredients. Alternate dry and water into the creamed pumpkin mixture. Divide batter into 2 greased loaf pans or you could use muffin papers and make pumpkin muffins. Bake for 1 hour. Muffins would take less time. ! Serve warm with butter (or margarine!)


Peanut Butter Blossoms You’ll need: * Hershey’s Kisses * 1/2 c. butter, softened * 3/4 c. creamy peanut butter * 1/3 c. granulated sugar * 1/3 c. packed light brown sugar * 1 egg * 2 Tbsp. milk * 1 tsp. vanilla extract * 1 1/2 c. all-purpose flour * 1 tsp. baking soda * 1/2 tsp. salt * Granulated sugar

Heat oven to 375° F. Remove wrappers from chocolates. Beat butter and peanut butter in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a kiss into center of each cookie; cookie will crack around edges.


White Chocolate Cranberry Cookies You’ll need: * 1/2 c. butter, softened * 1/2 c. packed brown sugar * 1/2 c. white sugar * 1 egg * 1 Tbsp. brandy * 1 1/2 c. all-purpose flour * 1/2 tsp. baking soda * 3/4 c. white chocolate chips * 1 c. dried cranberries

Preheat oven to 375° F. Grease cookie sheets. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in egg and brandy. Combine flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8–10 minutes. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.


Apple Martini * 1 part vodka * 1 part sour apple Pucker schnapps * 1 part apple juice ! Pour all ingredients into a shaker. Shake well and strain into a Martini glass.

Manhattan You’ll need: a strong constitution and‌ * 2 oz. blended whiskey * 1/2 oz. sweet vermouth * 1/2 oz. dry vermouth * 1 dash bitters

Swirl with ice to chill, pour into a cocktail glass, and garnish with a maraschino cherry.


Landry Family Cookbook For Grandma

http://www.adamparry.org/Landry/LandryIssuu  

http://www.adamparry.org/Landry/LandryIssuu.pdf

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