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The first edition of “200 Recipes” was published in December 2014. Our Editor in Chief for that project was Joy Bartay. Joy and I had planned a series of books to follow our first but sadly, Joy passed away in fall of last year. Joy and I were friends for about ten years and it was a great friendship from day one! She was a native Texan and me, being native Chicagoan, afforded us the opportunity to trade many stories.

Al Cannistra Publisher

I think it is only fitting to remember her with our “next in series” and with the permission of her husband, we are sharing some of Joy’s favorites. These recipes are from her family, friends at church and, being a military wife, from friends around the world. When Joy worked on the first edition, she did the work herself. Perhaps you have heard the expression that some folks are irreplaceable or it takes three people to do the work of one. Joy was irreplaceable. In this edition, we have three co-editors. Yes indeed, it took that many to do what Joy did before! Of course, those last comments were all in fun. Joy is probably looking down and laughing at us scrambling to get this project done. So, here is to someone it was a privilege to know – in her memory we give you “The Book of Joy” Al Cannistra Finally, thanks to very special friends Robin, Kirk and Tandy for making this happen!

Published July, 2017

Robin Cordy Co-Editor

Kirk Cordy Co-Editor

Tandy Bartay Co-Editor


Joylene Taylor Bartay February 1, 1939 – September 28, 2016

These recipes are some of Joy’s that were selected from her collections that covered almost 58 years of marriage with 25 of those years as an Army Officer’s wife. There are from close family members, friends that she met during three tours in Germany, one tour in Turkey and the many wives she has met in our assignments all over the United States. While she liked to experiment with recipes, she focused on something that most anyone would like, was relatively easy but not too expensive to prepare and could be displayed in either a formal or an informal manner. She always enjoyed doing special desserts for the younger children. Tandy


THE BOOK OF JOY

CATEGORIES BEVERAGES QUICK BREADS COLD APPETIZERS HOT APPETIZERS SALADS SOUPS VEGETABLES, RICE BEEF LAMB PORK VEAL CHICKEN, CORNISH & TURKEY FISH AND SEAFOOD ITALIAN MEXICAN CAKES COOKIES COBBLERS AND PUDDINGS PIES CANDY THIS AND THAT FINALLY

1–4 5 – 11 12 – 15 16 – 21 22 – 29 30 – 31 32 – 39 40 – 44 45 46 47 48 – 59 60 – 62 63 – 67 68 – 69 70 – 87 88 – 93 94 – 100 101 – 104 105 – 107 108 – 110 111

SEARCH: If you are using the online edition, you can search for any recipe, type of recipe or ingredient - look for a magnifying glass, click on it and fill in your search word. Then hit enter!

ABOUT OUR PHOTOS: Photos featured throughout this eBook are enhancements and not necessarily related to the recipes shown. Our very special thanks to the Morguefile and its contributors for providing the majority of the photos in this eBook.


BEVERAGES

BANANA SLUSH 1 qt. water 4-6 c. sugar (adjust to taste) 1 lge. can pineapple juice 1 6-oz. can frozen lemonade concentrate 1 12-oz. can frozen orange juice concentrate 5 Bananas, ripe, mashed 1 lge. can crushed pineapple (may be used in place of part of pineapple juice) 1 or 2 L. bottles of 7-Up, Sprite, Ginger ale, or Fresca (chilled) Bring water and sugar to a boil. Cool. Add pineapple juice (and crushed pineapple, if desired), undiluted lemonade and orange juice, and bananas. Place mixture in freezer for about 24 hours. Stir occasionally for a better mix and to speed up the freezing process. To serve: Scrape or scoop about 1/3 c. slush into glass or cup and add 7-Up, Sprite, Ginger Ale, or Fresca. Keeps well frozen for 2-3 months. If you use the crushed pineapple as part of the pineapple juice ingredient, it will make the slush thicker. Slush may also be served in a punch bowl. Makes 4 quarts.

CHRISTMAS PUNCH 3 (8 oz. packages) cherry or strawberry Jell-0 3 c. sugar (or more sugar to taste) 2 c. boiling water 2 (12 oz.) frozen lemonade 2 (32 oz.) cans pineapple juice 3 gallons water 3-liter ginger ale Melt Jell-0 and sugar in boiling water. Add lemonade, pineapple juice and water. Freeze solid. Approximately 4 hours before serving remove from freezer. Let partially thaw. Add ginger ale. Serve at slush stage. Yield: approximately 5 gallons. 1


HOLIDAY PASSION PUNCH 1 package Crystal Light Raspberry Ice Flavor Drink Mix 2 c. cold reduced calorie cranberry juice cocktail 2 c. water 2 c. sparkling water of club soda ½ c. frozen raspberries Empty drink mix into large pitcher. Add Cranberry Juice Cocktail and water; stir until mix is dissolved. Refrigerate until chilled. Stir in sparkling water just before serving. Pour over frozen raspberries in six tall glasses. HOT APPLE CIDER 1 gal. unsweetened cider 1 c. powder sugar Cinnamon sticks Cloves Mix in a large pot and cook over medium heat. Serve hot.

HOT CHRISTMAS PUNCH 6 c. cranapple juice 1 c. sugar 1 (6 oz.) orange juice, prepared 1 c. apple juice ¼ tsp. nutmeg ½ tsp. allspice ½ tsp. cinnamon 15 to 20 cloves 1 c. pineapple juice Combine all ingredients in large pot. Warm and serve. 2


JAMAICAN FRUIT PUNCH 1 large ripe banana 1 medium ripe orange, peeled and diced ½ papaya 1½ c. orange juice 1½ c. pineapple juice Blend all ingredients together for 30 seconds. Add ice; blend for another 30 seconds. (Serve over crushed or cube ice)

ORANGE EMERIL 2 c. fresh orange juice 2 c. ice cubes ¼ c. plus 2 T. honey 1/3 c. heavy cream 1 T. finely grated orange zest ½ tsp. pure vanilla extract Orange slices for garnish Combine all ingredients except the orange slices in a blender and process on high speed until smooth and frothy. Pour into tall glasses; garnish each with an orange slice and serve immediately.

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PARTY PUNCH 2 pkg. Kool-Aid 2 c. sugar 2 qt. cold water 1 (46 oz.) can pineapple juice 2 qt. ginger ale Can use sugar-free Kool-Aid and ginger ale. Cherry or lime are most popular flavors for this punch. Combine Kool-Aid, sugar, water and pineapple juice; chill. Add ginger ale just before serving. Yield: 20 servings.

STAR SPANGLED PUNCH 3 pts. Cranberry cocktail juice, chilled 1 (14 oz.) can pineapple juice, chilled 1 (6 oz.) can frozen lemonade concentrate, thawed 1 qt. ginger ale, chilled ½ small bottle grenadine syrup Mix in a punch bowl. Serves about 25.

WASSAIL 1 (46 oz.) can of orange juice 1 (46 oz.) can of apple juice 1 (46 oz.) can of pineapple juice ½ c. sugar 6 cinnamon sticks 1 T. whole Cloves ½ t. allspice Mix all juices and sugar together in a Dutch oven. Tie spices into a cheesecloth bag and simmer in the juice mixture.

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QUICK BREADS

APFEL PFANNKUCHEN 1 c. flour sifted 1 Tbsp. sugar ¼ tsp. salt 1 ½ c. milk 3 eggs 4 tart apples sliced Lemon juice Confectioners sugar or jelly Add sugar, salt and milk to sifted flour. Add eggs, one at a time. Beat well. Peel, core and slice apples very, very thin. Sprinkle with lemon juice. Mix apple slices into the batter. Melt butter in frying pan, spoon batter into the butter to make small pancakes and fry on both sides. Sprinkle with confectioners sugar or heap jelly on.

BANANA BREAD 1 stick butter or margarine 1½ c. sugar 2 eggs, beaten 1 c. mashed bananas 1½ c. flour 1 tsp. baking soda ¼ c. buttermilk 1 c. chopped nuts 1 tsp. vanilla Cream butter and sugar; add eggs, then bananas. Sift flour and baking soda together and add alternately with buttermilk. Add nuts and vanilla. Mix well and pour into a well-greased loaf pan. Bake at 350° for 60- 70 minutes.

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BANANA BREAD II ½ c. butter 1 tsp. baking soda 1 c. sugar ¼ c. nuts 1 tsp. vanilla 1½ c. all-purpose flour 2 eggs 3 bananas Pinch of salt Cream butter and sugar. Add flour sifted with soda alternately with eggs. Mix nuts into mixture. Mash bananas and add with vanilla last thing, so bananas will not turn dark. Bake at 350° about 30 minutes. Test with toothpick.

BIG APPLE PANCAKE 2 T. unsalted butter 1 lge. sweet apple, peeled, cored, and cut into ¼ - wedges ½ c. whole milk ½ c. all-purpose flour 4 eggs 3 T. sugar ½ t. vanilla extract ¼ t. salt Confectioners sugar Position rack in middle of oven and preheat to 450 degrees. Melt butter in a medium skillet over medium heat, then transfer 1 T. to a blender. Add apple wedges to skillet and cook, turning once, until they start to soften, 3 to 5 minutes. Arrange wedges around edge. Meanwhile, mix milk, flour, eggs, sugar, vanilla, and salt with butter in blender until batter is smooth. Pour over apples and transfer skillet to oven. Bake for 15 minutes or until pancake is puffed and golden. Dust with confectioners sugar and serve immediately. Note: Gala or Golden Delicious apples work especially well in this recipe. Toppings: Coarsely chopped walnuts or pecans, dried cranberries, maple syrup, whipped cream, vanilla yogurt and cinnamon sugar. Serves: 2

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CHEESE BISCUITS (No Cheese!) 1 stick butter or margarine 1 c. self-rising flour 1 c. sour cream Mix ingredients until creamy. Pour batter into small muffin tins and bake at 400° until gold brown, about 20 - 25 minutes.

CHRISTMAS BREAD ½ c. butter or margarine 1 c. sugar 2 eggs, beaten 5 sm. Bananas mashed 2 c. flour 1 tsp. baking soda ¼ c. walnuts, chopped ¼ c. chocolate chips ¼ c. cherries Combine above in order given. Bake in loaf pan at 350° for 1 hour.

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CINNAMON ROLLS 2 pkg. active dry yeast ½ c warm water 1½ c. lukewarm milk ½ c. sugar 2 tsp. salt 2 eggs, beaten ½ c. shortening 7½ c. all-purpose flour 1 stick melted butter 1 T. cinnamon ½ c. sugar (additional) ¾ c. chopped pecans, opt. Dissolve yeast in the water in a large mixing bowl. Stir in the milk, sugar, salt, eggs, shortening and ½ of the flour. Mix well with a big spoon. Add the rest of the flour as needed until the dough is easy to handle. Turn out onto a lightly floured surface and knead until smooth (about 5 minutes). Shape into a large ball and place in a large, greased bowl, rolling over to have greased side up. Cover with a damp cloth and let rise in a warm place until doubled in size (about an hour and a half). Punch dough down, cover and allow to rise a second time until it doubles again (about 30-45 minutes). Divide into two large balls and roll out one at a time into a large rectangle (using additional flour as needed) about 9X15 inches. Brush on ½ of the melted butter and sprinkle with ½ of the cinnamon, sugar and pecans. Roll up into a long loaf then slice into 2 inch slices with a sharp knife. Place about an inch apart on a greased baking sheet with sides. Repeat with other half of dough. Cover and let rise until double (about 45 minutes). Bake at 350° until light golden brown (about 25-30 minutes). Glaze with a mixture of 4 cups powdered sugar and just enough milk to thin to a glaze consistency.

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CORN SPOON BREAD 1 c. yellow or white cornmeal 1 (16 oz.) can cream style corn 1 c. sour cream 2 eggs, beaten 2 t. baking powder 1½ t. salt ½ c. corn oil Combine all ingredients except the oil and mix only until blended. Heat oil in a lg. casserole or skillet and pour in batter when the oil begins to smoke. Put hot pan in preheated 375° oven and bake for 30 - 40 minutes.

PANCAKES 1 ¼ c. all-purpose flour 2 ½ tsp. baking powder 2 Tbsp. sugar ¾ tsp. salt 1 egg, beaten 1 ¼ c. milk 3 Tbsp. Crisco oil Combine all ingredients in bowl. Beat on high speed with mixer for 2 minutes. Makes approximately 10 pancakes. Will keep in sealed container in fridge for one week. These pancakes also freeze well. Make ahead of time, wrap with Saran Wrap and freeze. Pop in toaster or microwave to heat.

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SAVORY CHEDDAR BREAD 2 c. all-purpose flour 4 tsp. baking powder 1 Tbsp. sugar ½ tsp. onion salt ½ tsp. leaf oregano ¼ tsp. dry mustard 1 ½ c. shredded sharp Cheddar cheese 1 egg, well beaten 1 c. milk 1 Tbsp. butter, melted Combine flour, baking powder, sugar, onion salt, oregano, dry mustard, and cheese. Set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in greased 8 ½ x 4 ½ inch loaf pan. Bake at 350° for 45 minutes. Yield: 1 loaf.

SWEET POTATO PECAN MUFFINS 1 ¾ c. flour 1/3 c. sugar 2 tsp. baking powder 1 tsp. cinnamon ½ tsp. salt 1/8 tsp. nutmeg 1/3 c. Crisco oil 2 eggs, lightly beaten 1 tsp. vanilla 1 c. chopped pecans ¾ c. mashed cooked sweet potato (about 1 large potato) ¾ c. Karo Dark Spray twelve (two ½-inch) muffins pan cups with cooking spray. In medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a large bowl, mix sweet potato, corn syrup, oil, eggs and vanilla; stir in dry ingredients just until moistened. Stir in pecans. Spoon into prepared muffin cups. Bake in 400-degree oven for 20 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pan.

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YEAST ROLLS 1 c. milk 2 t. sugar ¾ t. salt ½ stick butter or margarine 1 pkg. rapid rise yeast 3 c. flour ½ stick melted butter In a small saucepan mix and heat to extra warm (110°), not hot: milk, sugar, salt and butter (sliced). Set pan off heat. In a large bowl: dissolve yeast in ¼ c. warm (NOT HOT) water. Stir until yeast is blended with water; add flour, adjusting as needed to make a soft dough. Batter will cling to spoon, leaving sides of bowl. Put dough on well-floured waxed paper and knead until very smooth. Put dough in another bowl greased with oil then turn it over to oil the top. Put bowl in a warm, draft-free place. Place a cup towel on top and let rise until doubled in size. This should take 30-45 minutes. Punch down and put on floured waxed paper. Knead 4-5 times and let rest about 2 minutes. Melt butter in pan. Pinch dough off into balls and dredge in melted butter. Place on pan and allow to rise. Bake at 350° for 25-30 minutes. Makes about 16 rolls.

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COLD APPETIZERS AVOCADO CREAM CHEESE DIP 2 (3 oz.) pkg. cream cheese ½ tsp. grated onion 1 Tbsp. lemon juice 1/8 tsp. salt 1 medium size avocado, peeled 2 Tbsp. milk or cream Soften cream cheese to room temperature. Sprinkle lemon juice over cut pieces of avocado and mash with a fork or press through a sieve. Beat cream cheese until smooth and fluffy. Stir in onion and salt. Gradually beat in avocado, blending well. Add enough milk or cream until of "dipping" consistency. Serve with chips, shrimp or raw vegetables.

CORNED BEEF CHEESEBALL 2 - 8 oz. pkg. cream cheese, room temperature. 1 pkg. Redding wafer thin corned beef, finely chopped 1 c. shredded med. Cheddar cheese 2 T Worcestershire sauce 2 green onion tops, finely chopped 1 c. pecans, finely chopped, opt. Blend all ingredients except the pecans. I put all of the ingredients in the food processor and pulse a few times to quickly blend and to ensure everything is chopped up. Divide the mixture in half, place each half on a sheet of plastic wrap, shape into a ball or log, and wrap tightly. Put in the refrigerator for a few hours to firm up. Roll in the finely chopped pecans if desired and it is ready to serve with your favorite crackers.

CRAB DIP 6 ½ oz. crabmeat or shrimp 1 ½ t. milk 1 (8 oz.) cream cheese 1 T. mayonnaise ¼ c. catsup (or 1 T. Worcestershire) 1 T. grated onion Mix all together and add salt, pepper and Tabasco to taste. 12


CREAMY SPINACH DIP 1 (10 oz.) pkg. frozen chopped spinach, thawed 1 ½ c. sour cream 1 c. mayonnaise 1 pkg. Knorr vegetable soup mix 1 (8 oz.) can water chestnuts, finely chopped 3 green onions, finely chopped Squeeze spinach between paper towels until dry. Blend all ingredients together, cover and refrigerate at least 2 hours. Serve with pumpernickel bread or crackers.

FRUIT DIP 1 (8 oz.) cream cheese, softened ½ (12 oz.) jar strawberry jam 1 small container Cool Whip (or ½ large container) 1 small jar marshmallow cream Mix all ingredients together and serve with fruit (strawberries are best!).

GUACAMOLE 6 med. ripe Hass avocados 1 tsp. kosher salt 1 tsp. garlic powder 2 oz. (1/4 cup) finely ground fresh tomato salsa made with ripe tomato, white onion, jalapeno (with seeds) and cilantro, or substitute pico de gallo, if preferred Juice of ½ lemon Peel avocados and remove pits. Place avocado in a bowl and hand mash, taking care to control the texture and not over mash. The avocado should remain chunky. Add salt, garlic powder, tomato salsa and lemon juice. Stir gently to blend. Taste and adjust seasonings, if needed. Avocados vary in size, so taste and add more seasonings and salsa, if needed.

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HOMEMADE BOURSIN 8 oz. whipped butter (if available, otherwise, use regular butter, but whip it a while) 2 (8 oz.) pkg. cream cheese, softened 2 cloves garlic, mashed ½ tsp. oregano ¼ tsp. marjoram ¼ tsp. thyme ¼ tsp. basil ¼ tsp. dill ¼ tsp. pepper Mix all ingredients well until smooth with electric beater. Store several days in refrigerator or freezer. Serve at room temperature with crackers. Do not thaw in the microwave.

NACHO DIP 1lb. ground beef 1 large onion, chopped Salt and pepper 1 can refried beans 1 small can chopped green chilies 2 to 3 c. Cheddar and Monterey Jack cheeses, grated 3/4 c. taco sauce 2 ripe avocados, mashed (or frozen avocado dip) 1 Tbsp. lemon juice 1 c. sour cream ½ c. chopped green onion ½ c. sliced black olives Cook ground beef and onion together in skillet on high heat, stirring until meat is lightly browned. Drain and season with salt and pepper. In a 10 x 12 inch dish, layer ingredients in following order: refried beans, ground beef/onion mixture, green chilies, grated cheeses, and taco sauce. May be refrigerated at this point if you are not ready to serve. When ready to serve, bake at 400° for 20 to 25 minutes. Remove from oven and continue layers as follows: Mashed avocados with lemon juice, sour cream, green onion, and olives. Serve with tortilla chips or Fritos.

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QUESO ½ c. chopped onion 1 Tbsp. flour 2 small cans green chilies, chopped 1 c. milk ½ lb. Velveeta cheese, cubed Sauté onion in oil. Add flour and mix. Add chilies and stir until mixed. Add milk and heat through. Add cheese and heat until hot and cheese is melted. Do not boil!

SALMON SPREAD SUPREME 1 can red salmon, drained and flaked 1 (8 oz.) cream cheese, softened ¼ c. green onions, finely chopped 1 T. lemon juice ½ c. walnuts, chopped 1 t. prepared horseradish ¼ t. salt ½ c. parsley, chopped In a med. bowl, blend salmon, cream cheese, onions, lemon juice, horseradish and salt. Wrap in waxed paper to form a ball and chill one hour or until firm. Roll in parsley and nuts; chill until ready to use. Serve with crackers.

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HOT APPETIZERS

BACON CHEESEBURGER BALL 1 egg 1 pkg. Onion soup mix 1 lb. ground beef 2 T. all-purpose flour 2 T. milk 1 c. finely shredded cheddar cheese 4 bacon strips, cooked and crumbled. COATING: 2 eggs 1 c. crushed saltines (about 30) 5 T. vegetable oil Combine egg and soup mix in a bowl. Crumble beef over mixture and mix well. Divide into 36 portions and set aside. In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape into 36 balls. Shape the beef mixture around each cheese/bacon ball. Beat the two eggs in a shallow bowl, dip each ball into egg, and then coat with crumbs. SautĂŠ in the oil in a large skillet for 10-12 minutes, or until done. Makes 3 dozen balls.

BACON, TOMATO, AVOCADO QUESADILLA 4 10-inch flour tortillas 2 T. butter, softened 8 (3/4-oz) slices American cheese 8 slices (3/4 c.) bacon, crisply cooked, chopped 1 lge. (1 c.) tomato, seeded, chopped 1 med. avocado, pitted, peeled, sliced Spread one side of each tortilla with 1½ t. softened butter. Place tortillas, buttered-side down, onto large cutting board. Place 2 slices cheese onto half of each tortilla. Top evenly with bacon, tomato and avocado. Fold each tortilla in half over filling. Heat 12-inch skillet over med. heat; place 2 quesadillas into skillet. Cook, turning once, until golden brown on each side and cheese is melted (5 to 6 minutes). Repeat with remaining quesadillas. Cut each quesadilla into 4 wedges (4- wedge) servings.

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CHEESE STRAWS 1 pkge. (9 ½) oz.) Pillsbury Butter flake Recipe Pie Crust Mix 4 T. cold water 4 tsp. melted butter 1 c. (4 oz. pkg.) grated Cheddar cheese Combine piecrust mix with water, butter and cheese. Stir with a fork until dough holds together. Form into a ball. Roll out dough on a lightly floured surface to 1/8-inch thickness (about 22x20-inch rectangle). Cut in 5-inch strips. Twist each strip three or four times. Place on ungreased cookie sheet, pressing down ends slightly to secure twists. Bake at 425 degrees for 6 to 8 minutes until light golden brown.

CHILI CON QUESO DIP 1 stick butter or margarine 2 lg. onions, chopped 3 tomatoes, chopped 2 cans chili peppers, drained 2 lbs. Velveeta cheese ¼ c. milk, opt. Sauté butter, onions and tomatoes in skillet. Put cheese, peppers and milk in a separate pan and place over medium heat. Stir frequently until the cheese is melted. Add onion and tomato mixture. Place in a chafing dish over a candle or low fire.

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COCKTAIL MEATBALLS Meatballs: 1 lb. ground beef ¼ lb. breakfast sausage 1 egg Salt and pepper to taste Garlic salt Crackers or breadcrumbs Form mixture into small meatballs. Put on cookie sheet and bake in a 350° oven for about 20 minutes. Sauce: 1 c. catsup ¾ c. water 1 tsp. paprika 2 Tbsp. brown sugar 1 tsp. chill powder Dash of Worcestershire sauce Simmer all ingredients about 20 minutes. Add meatballs and simmer 20 minutes longer.

COCKTAIL MEATBALLS II 3 lb. ground round 1 large onion, grated 1 Tbsp. pkg. onion soup mix ¼ c. water 1 (14 oz.) bottle ketchup 1 (12 oz.) can beer Salt and pepper to taste Combine meat, seasonings and form into bite-size balls. Heat water, ketchup and beer in a saucepan. Carefully drop meatballs into hot liquid. Boil slowly 1 hour. Serve in chafing dish in sauce they were cooked in. Note: Meatballs are best if prepared a day ahead to allow flavors to blend. Yield: 100 meatballs.

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CRAB PUFFS 1 jar Olde English cheese spread ½ c. mayonnaise ½ stick butter 1 tsp. garlic powder dash of tabasco sauce 1 c. crabmeat (or one flat can, drained and picked for shells) 1 pkg. English muffins Split of paprika, opt. Blend all listed ingredients except the muffins. Spread the mixture evenly on the muffins, all the way to the edge. Dust lightly with paprika if desired. Place on a sheet pan and place in the freezer until frozen at least 45 minutes. Cut each muffin into 6 wedges. They are ready to bake at this point but I usually make them ahead then put the frozen wedges in Ziploc bags until I am ready to use them. To serve, place wedges, cheesy side up on a foil lined cookie sheet and bake for 10 minutes in a pre-heated 450° oven, until hot and bubbly. These are always a crowd favorite and keep well in the freezer for weeks so this is a great recipe to make up and have on hand to use in a pinch. FIESTA BEAN & CHEESE DIP 1 pkg. (8 oz.) cream cheese, softened to room temperature ½ c. Heinz Tomato Ketchup 1 packet (1.25 oz.) taco seasoning mix 1 can (16 oz.) Heinz Home Style Brown Sugar & Bacon Beans 1 pkg. (8 oz.) shredded Colby & Monterey Jack cheese blend, divided 1 can (4.5 oz.) chopped green chilies, drained Preheat oven to 425 degrees. In a large bowl, mix together cream cheese, ketchup & taco seasoning mix until smooth. Stir in beans, 1 ½ cups of cheese blend and Chiles. Transfer to greased 1½ qt. baking dish. Sprinkle remaining cup cheese blend evenly on top. Bake uncovered for 15 to 20 minutes, or until cheese is melted and lightly browned. Serve warm. HOT SHRIMP DIP 1 lb. shrimp, boiled and cut into bite sized pieces 2 lbs. cream cheese 1 onion, chopped 1 tomato, chopped 3 chili peppers, chopped Dash of garlic juice Mix all ingredients except the shrimp. Add the shrimp last. Blend well and serve with crackers or chips. Recipe note: You can also substitute ham for the shrimp. 19


POLYNESIAN BEEF BITES Meatballs: 1½ lbs. ground beef ¾ c. uncooked oatmeal 1 (5-oz.) can water chestnuts, finely chopped ½ tsp. onion salt ½ tsp. garlic salt 1 T. soy sauce Dash Tabasco 1 egg ½ c. milk Combine all ingredients, mix well and bake at 350o for approximately 30 minutes, until done. Makes approximately 50 small meatballs. Sauce: 1 (8 ½-oz.) chunk pineapple, drain and save juice 1 c. firmly packed brown sugar 2 T. cornstarch 1 c. beef bouillon 2 T. soy sauce ¼ c. vinegar 1/3 c. green pepper, chopped Mix sugar and cornstarch in pan. Add pineapple juice, bouillon, vinegar, and soy sauce. Boil. Stir until thick and clear. Boil one minute. Stir in green peppers and pineapple. Add meatballs to sauce and simmer 10 minutes. Put sauce on meatballs and bake at 350o for additional 15 minutes, until done.

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SUPER NACHOS 1 lb. ground beef 1 (1 Ÿ oz.) pkg. taco seasoning mix 3/4 c. water 1 (18 oz.) pkg. restaurant-style tortilla chips 1 c. shredded sharp Cheddar cheese, or more to taste 1 (15.5 oz.) can refried beans 1 c. salsa 1 c. sour cream, or more to taste 1 (10 oz.) can pitted black olives, drained and chopped 4 green 0nions, diced 1 (4 oz.) can sliced jalapeno pepper, drained Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes. Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers. STUFFED MUSHROOMS 1 sm. tube hot Jimmy Dean sausage 8 oz. cream cheese 1-2 lbs. mushrooms Parmesan cheese, opt. Preheat oven to 300°. Clean mushrooms then remove stems and chop stems finely. Blend the sausage, cream cheese and mushroom stems. Divide the sausage/cream cheese mixture among the mushroom caps, and press into the cap. Place on a foil lined, lightly oiled sheet pan and sprinkle with Parmesan cheese (if desired). Bake 15-20 minutes, until cooked. The cooking time will depend on the size of the mushrooms. Recipe note: You can press the tops of the uncooked mushrooms into Italian breadcrumbs before baking for a beautiful presentation.

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SALADS

APRICOT SALAD 2 sm. pkgs. of orange Jell-O 2 c. hot water 1 (#2 ½) can apricots, pitted, peeled, drained and mashed 1 lg. can crushed pineapple, drained 1 pkg. miniature colored marshmallows TOPPING: 1 c. fruit juice 1 beaten egg 2 T. butter 2 T. flour ½ c. sugar 1 lg. container of Cool Whip Dissolve the Jell-O in hot water – set aside. Do not add any cold water (as on package instructions) – instead drain the fruits, reserving the liquids. All but one cup of the juices should be used in place of cold water to complete the Jell-O. Add apricots and pineapple. When partially set, cover with marshmallows. Prepare topping by mixing flour and sugar. Add eggs, butter and reserved juice, cook until thick. Cool and fold in Cool Whip. Spread the topping over the well-chilled fruit gelatin mixture. Refrigerate at least one hour and serve.

AVOCADO SHRIMP SALAD 2 avocados – do not peel ½ lb. tiny shrimp ½ c. mayonnaise 1 t. tomato puree Lemon juice, to taste Tabasco, to taste Paprika, to taste Combine all ingredients except avocado and chill. Before serving, halve avocado and remove seed. Divide shrimp mixture between four avocado halves and chill. Ready to serve! Yummy!

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BROCCOLI CRAISIN SALAD ½ c. Hellmann’s Mayonnaise ½ c. Splenda (can use half sugar half Splenda) 1 T. white vinegar 1 T. apple cider vinegar 1 T. red cooking sherry wine 1 sm. yellow sweet onion (or ½ med-sized), grated 1 c. Craisins 1 c. walnuts, chopped (can use slivered almonds or pecans) 3-4 slices bacon, cooked crisp and chopped 2 heads of Broccoli, florets only In a large serving bowl, mix the mayonnaise, sugar, both vinegars and cooking sherry wine. Add the onion and stir well. Add Craisins, nuts, and bacon. Refrigerate for 1 hour or more. Stir in the broccoli and serve. It can also be mixed ahead of time and refrigerated until you are ready to serve. If you have leftovers, this salad keeps well in the refrigerator for several days. This is a great salad!

CHICKEN SALAD 4 chicken breasts, cooked and cubed 1 c. celery, finely diced 1 c. seedless white grapes, halved ½ c. slivered almonds 1 c. pineapple tidbits, drained Dressing: 1 c. sour cream ½ c. mayonnaise 1 t. curry powder Soy sauce, to taste Avocados, approx. ½ per person Catalina or French dressing Mixed salad greens Mix the chicken, celery, grapes, almonds and pineapple. Blend the dressing ingredients until smooth then add to the chicken mixture. Prepare a bed of tossed salad greens on individual plates. Top with an avocado half and a scoop of the chicken salad. Serve with Catalina or French dressing. This chicken salad can be served on toast for sandwiches.

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CHICKEN SALAD II 4 c. cooked, chopped chicken 1 c. almonds or pecans 1 (15-oz.) can pineapple tidbits 1½ c. mayonnaise 2 T. lemon juice ½ c. chopped celery 1 c. chopped water chestnuts 2 c. cooked rice 1 T. soy sauce Mix together. Refrigerate. Keeps well. Serves 15-20.

CHICKEN PINEAPPLE SALAD 2½ c. cubed, cooked chicken 1 c. diced celery 1 c. chunked pineapple, drained ¼ c. raisins ½ c. grapes ½ c. pecans, chopped ¼ tsp. salt ½ to ¾ c. mayonnaise ½ c. apples, chopped Toss chicken, celery, pineapple, raisins, grapes, nuts and apples with salt. Add mayonnaise, mixing well. Chill and serve on lettuce.

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CHILI CORNBREAD SALAD 1 box Jiffy cornbread muffin mix 1 (4 oz.) can green chilies, drained and chopped ¼ t. each: cumin, oregano, sage 1 c. mayonnaise 1 c. sour cream 1 pkg. Ranch style dressing mix 2 cans pinto beans, rinsed and drained 1 can corn, drained 3 med. tomatoes, chopped 1 c. green onions 1 c. bell peppers, chopped 10 strips bacon, cooked, drained and crumbled 2 c. cheddar cheese, shredded Prepare cornbread according to instructions on box, stirring in the chilies and spices before baking. Spread into an 8 in. square baking dish and bake at 400° for 20 - 25 minutes. Cool. In a small bowl, combine mayo, sour cream and dressing mix. Set aside. Crumble half of the cornbread into a 9x13 in. pan. Layer with half of the beans, corn, green onions, bell peppers, tomatoes, bacon, mayo mixture and cheese. Repeat the layers (dish will be very full), cover and refrigerate at least 2 hours.

CREAMY ORANGE FLUFF 1 pkg. (6 oz.) orange Jell-O 2 ½ c. boiling water 2 cans (11 oz.) Mandarin oranges, drained 1 can (8 oz.) crushed pineapple, with juice 1 can (6 oz.) frozen orange juice concentrate, thawed TOPPING: 1 pkg. (8 oz.) cream cheese, softened 1 c. cold milk 1 sm. (3.4 oz.) instant vanilla pudding mix In a bowl, dissolve Jell-O in boiling water. Stir in oranges, pineapple and thawed juice concentrate. Coat a 9x13x2-inch dish with cooking spray; add Jell-O mixture. Refrigerate until firm. In a mixing bowl, beat cream cheese until light, gradually adding milk and instant pudding. Beat until smooth. Spread over Jell-O. Chill until firm. Serves 12 to 16.

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DR. PEPPER SALAD 1 lg. box red Jell-O 1 qt. Dr. Pepper 1 lg. pkg. cream cheese, softened 1 c. pecans, chopped Prepare Jell-O substituting Dr. Pepper for water. Mix with cream cheese that has been beaten until fluffy. Stir in pecans. Refrigerate until jelled.

FRUIT SALAD 4 red crisp apples, seeded and chopped 4-5 Texas oranges, peeled and chopped with juice 4 bananas, sliced 1 can crushed pineapple, with juice 1/2 c. maraschino cherries, halved Combine apples, oranges, bananas, cherries and pineapple with juice. There is no need for a dressing. (You can add grapes or walnuts if you choose, but it is not necessary.) Chill and serve.

MANDARIN TOSSED SALAD ½ head shredded lettuce ¼ c. slivered almonds 2 green onions and tops 1 can mandarin oranges 1 c. celery, chopped, optional Dressing: ½ tsp. salt 2 T. sugar ¼ c. salad oil Dash of black pepper 2 T. vinegar Top salad with dressing. Put all dressing ingredients in jar and shake. Pour all of this over the top of the mandarin salad.

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SEVEN LAYER SALAD 1½ qts. lettuce, shredded 2 c. tomatoes, chopped 2 c. mushroom slices 1 (10·oz.) pkg. frozen peas 4 oz. mild cheddar cheese, grated 1 c. red onion rings 2 c. Miracle Whip salad dressing Bacon Bits Shredded cheese In a 2·quart bowl, layer lettuce, tomatoes, mushrooms, thawed peas (drained), cheese and onions. Pour salad dressing over ingredients. Cover sealing the edge of bowl. Chill several hours before serving. Garnish with bacon bits and shredded cheese.

SIMPLE FRUIT SALAD 1 lg. can sliced peaches or pears 1 lg. can pineapple 1 (11 oz.) can mandarin oranges 1 lb. fresh strawberries, 1 can (11 oz.) sliced pears 3 bananas, sliced and soaked in 1/3 c. lemon juice Discard lemon juice. Mix all fruits. Chill in refrigerator. Great for summer.

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SINFUL STRAWBERRY SALAD 1 lg. box strawberry Jell-O 2 c. boiling water 2 packages frozen strawberries, in syrup 3 sm. bananas, mashed (or fresh fruit) and drizzled with lemon juice 1 c. finely chopped pecans, opt. 1 pt. sour cream Dissolve the Jell-O in the boiling water. Cool slightly then add the partially thawed strawberries and mix. Fold in the bananas and pecans. Pour half of the mixture into a 9X13 glass dish and chill to set. Spread the sour cream evenly over the set Jell-O then cover with the remaining Jell-O mixture. Chill thoroughly, several hours or overnight before serving. Cut into squares to serve.

TACO SALAD 2 tomatoes, diced 1 onion, chopped ½ lb. cheddar cheese, grated 1 bag corn chips 1 can kidney beans, drained 1 lb. ground beef, browned and drained 1 head lettuce, chopped 1 pkg. taco mix French dressing Mix all except French dressing together, adding enough dry taco mix to taste. Add French dressing to salad mix. Mix everything well before serving.

TANGY HERB DRESSING ½ c. cider vinegar ¼ c. water 3 T. salad oil 1 clove garlic, crushed ½ tsp. dry mustard ½ tsp. Worcestershire sauce ¼ tsp. oregano leaves ¼ tsp. salt Stir or shake together all ingredients until well blended.

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TZATZIKI 4 c. yogurt (Greek yogurt is preferred) Salt 2 med. cucumbers, peeled and seeded 4 cloves garlic, crushed 3 T. olive oil 2 - 3 T. vinegar (white preferred) Add 1t. salt to yogurt. Thicken it by placing it in a clean dishtowel and hang it over a bowl until dripping stops, usually overnight. Finely grate the cucumber and place in a colander. Sprinkle with salt and press until all the juice is extracted. Add the cucumber to the thickened yogurt. Fold garlic, oil and vinegar into the cucumber/ yogurt mixture and blend well. Recipe notes: For best results, use Greek yogurt and make sure all the moisture is pressed out of the cucumber.

WALDORF CHICKEN SALAD Chicken, 2-3 breasts, cubed Mayonnaise (to taste) Sour cream (to taste) Salt (to taste) Pepper (to taste) 1 ½ T. fresh dill, chopped 2-3 chopped apples ½ c. approx. of seedless grapes, halved Walnuts, chopped 1 T. lemon juice Boil chicken breasts and cube when cooled. Add remaining ingredients and gently mix. Drizzle lemon juice lightly over all. Place scoops of mixture onto an arranged bed of lettuce. Place a thin slice of orange or other fruit on side of dish for garnish.

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SOUPS

BAKED POTATO SOUP 6 Russet potatoes, peeled and sliced 1½ qts. chicken stock ½ T. white pepper 1/3 lb. American cheese 2 c. whole milk 1 stick butter ¼ to ½ c. flour Garnishes: sour cream, crumbled bacon, chopped chives & shredded cheese Bring stock to a boil; add white pepper and potatoes. Cook until potatoes are soft and done. In a separate pan, melt butter; add flour a little at a time, stirring to make a roux. Cook roux about three minutes. Add roux to potatoes a little at a time. Add cheese and milk. Turn down heat to very low and simmer for about 15 minutes. Makes one gallon of soup. Garnish with dollop of sour cream, crumbled bacon, chopped chives and shredded cheese when serving.

BROCCOLI CHEESE SOUP ¼ c. onion, chopped, sautéed in 2 T. margarine 2 c. milk 8 oz. cream cheese ¾ lb. Velveeta, cubed ¼ tsp. nutmeg, optional 1 (10-oz.) pkg. frozen chopped broccoli, cooked and drained ¼ tsp. pepper ¼ tsp. salt Sauté onion in margarine in large saucepan. Add milk, cream cheese, and Velveeta. Heat on low until cheeses are melted. Add drained broccoli. Heat thoroughly. Add salt and pepper. Heat well. Can be added to crockpot on low for several hours. Makes 5 (1 cup) servings.

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CORN CHOWDER ½ lb. bacon, cut into small pieces, fried crisp (reserve grease) 2 stalks of celery, finely chopped 1 onion, finely chopped ¼ c. green bell pepper, finely chopped 1 jalapeno pepper, finely chopped, opt. ¼ c. all-purpose flour 2 c. cubed and boiled potatoes 2 cans cream style corn Salt and pepper to taste 1-2 c. milk or half-and-half 1-2 c. shredded cheddar cheese, opt. Using a Dutch oven, sauté the celery, onion and peppers in reserved bacon grease until limp. Stir in the flour and cook about 3 minutes. Add potatoes, corn and seasonings. Stir in the milk to the thickness you like. Bring slowly to a simmer, do not boil. Garnish with cheese if desired.

SPICY SAUSAGE & LENTIL SOUP 1 lb. hot Italian sausage 1 lg onion chopped 1 stalk of celery chopped 1 lg carrot chopped 4 cloves of garlic chopped 1 can of diced tomatoes undrained 1 tsp oregano 1 tsp parsley 1 tsp salt 1 tsp red pepper flakes, optional 7 c. chicken broth 2 c. dry lentils Brown the sausage and drain. Add all ingredients to a large pot and bring to a boil. Lower heat, cover and simmer until the lentils are soft (about an hour). When serving, I add a sprinkle of Parmesan cheese and a thick slice of crusty bread.

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VEGETABLES

ASPARAGUS CASSEROLE 1 pkg. frozen peas, cooked 1 can cream of mushroom soup 1 can asparagus, cut up 1 can water chestnuts, chopped 1 c. Cheddar cheese, shredded 1/4 stick butter, melted 3 slices of bread cut into strips Butter the bottom of a 9x13 in. baking dish and arrange asparagus on the bottom. Mix peas, soup and water chestnuts and pour over the asparagus. Top with cheese then bread strips that have been dipped in melted butter. Bake at 325° for 30 - 35 minutes.

BROCCOLI CASSEROLE ½ c. chopped onion 1 can cream of chicken soup ½ stick butter 1 c. uncooked rice 1 (8 oz.) jar Cheez Whiz 1 pkg. chopped broccoli Cook rice and broccoli separately. Drain broccoli. Sauté butter and onion. Mix all ingredients together. Top with 1 tablespoon melted butter mixed with ¼ cup bread crumbs. Bake at 350o for 25 - 20 minutes.

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BROCCOLI AND CAULIFLOWER CASSEROLE 2 c. water ½ t. salt 1 ½ - 2 lbs. of broccoli and cauliflower pcs. Milk as needed 4 - 5 T. butter 4 T. flour Salt and pepper, to taste Dash of nutmeg (opt.) 2 T. fine dry bread crumbs 1 - 2 T. grated Parmesan cheese 1/8 t. paprika In a lg. saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook until just crisp-tender. Drain cauliflower and broccoli, reserving the liquid. Add milk to the vegetable liquid to measure 2 1/2 cups. Turn vegetables into a shallow 2-qt. baking dish. Melt 3 T. of butter in the saucepan over med. heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with salt, pepper and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 T. of butter. Combine breadcrum bs, Parmesan cheese and paprika; sprinkle over vegetables. Bake a t 450° for about 20 minutes, until casserole is bubbly. Serves 4.

CAPONATA (EGGPLANT) 1 eggplant, peeled and cubed 4 stalks celery, diced Olive oil, for sauté 1 (28 oz.) can Cento tomatoes Garlic, to taste 1 T. sugar 1 c. Kalamata black olives 2 T. capers ½ c. balsamic vinegar In a skillet, sauté eggplant and celery together in olive oil (will need a lot of olive oil). Sauté until eggplant is transparent. In separate saucepan, cook tomatoes with olive oil and garlic. Add sugar. Transfer tomatoes to eggplant. Add olives, capers and balsamic vinegar. Simmer for 20 minutes. Serve hot or cold with sliced French bread.

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COPPER PENNIES 2 lbs. carrots, sliced 1 med. onion, sliced 1 c. sugar ½ c. vinegar ½ c. water 1 green pepper, sliced 1 (10 ¾ oz.) can tomato soup ½ c. oil 1 T. dry mustard Cook carrots 5 minutes in boiling salt water. Drain. Combine carrots, onion, and pepper in 13 x 9·inch pan. Toss until mixed well. Heat remaining ingredients in saucepan, pour over carrots. Cover and let stand overnight in refrigerator. Keeps three weeks in refrigerator.

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GREEN CHILLI GRITS 6 c. water 12 oz. or 1½ c. grits 2 cans (small) diced green chili's 1 stick butter 1 med. Mexican Velveeta cheese cut into pieces Sliced jalapenos, depending how hot you like it Cook grits according to directions on box, stirring slowly. Slowly add all ingredients. Pour into Pyrex baking dish and bake at 300 degrees for about 40 minutes. POTATO PATTIES 3-4 c. cold, leftover mashed potatoes 3 eggs, slightly beaten ¼ - ½ c. flour Salt and pepper to taste ½ -1 c. cooking oil Combine the potatoes, eggs, flour, salt and pepper. Adjust the amount of flour as needed to make a thick, creamy mixture that will hold its shape when dropped in the hot oil. Heat the oil in a heavy skillet then place patties into the hot oil. Cook until brown, turn and fry the other side. Remove from the oil, drai n on paper towels then serve hot with catsup. PRALINE SWEET POTATOES 4 c. mashed sweet potatoes 3 T. butter, melted ¼ c. packed brown sugar 1/3 c. orange juice ½ t. salt ½ t. cinnamon 1/8 t. pepper ¼ t. allspice Praline Topping: ¼ c. butter, melted ½ t. cinnamon 1/3 c. brown sugar ½ c. pecans, chopped Mix topping ingredients and set aside. Combine other ingredients and spread into a greased 9x13 in. baking dish. Cover with the praline topping. Bake at 350° for 30 minutes. 35


SPANISH RICE AND BEANS 1 can red beans 1 c. diced cooked ham 1 small can tomato sauce ½ tsp adobo seasoning (found in the Goya section of supermarket) 1 packet of sazon con azafran (found in the Goya section of supermarket) 1 tsp of sofrito (found in Goya section of supermarket) ½ tsp garlic powder 2 c. uncooked white rice (minute rice can be used) 1 T. olive oil or vegetable oil Heat oil in a saucepan on medium heat, add ham and brown slightly. Add garlic powder, adobo seasoning, sofrito, and sazon con azafran stir until blended. Drain most of the liquid from the beans and add to the saucepan, along with the tomato sauce, mix well and cook on low heat for 15 minutes. Cook the white rice according to the package directions. Serve rice with the beans spooned over it. SPICEY RICE 3 c. cooked rice 8 oz. Monterey jack cheese, grated 1 can cream of mushroom soup 2 (4·oz.) cans green chilies, seeded and sliced Salt, pepper and garlic to taste 8 oz. sour cream Mix rice, sour cream and soup together. Add seasonings. Layer ½ of rice mixture in bottom of greased casserole dish, top with layer of cheese and ½ of chilies. Repeat with remaining ingredients. Top off with layer of cheese. Bake at 350° for 30 minutes.

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SQUASH CASSEROLE 2 lbs. yellow squash 1 med. Onion, chopped 1 t. salt 3 T. butter, melted 3 T. flour 2 eggs, beaten 1 c. milk ½ lb. cheddar cheese, grated Seasoned salt Buttered breadcrumbs Combine the squash, onion, salt and pepper; simmer in a small amount of water for about 20 minutes. Drain well and mash. Add eggs, butter, flour, milk, cheese and seasoned salt. Bake a t 350° in a buttered casserole dish for 30 minutes. Top with buttered breadcrumbs and bake for 10 more minutes. You may store in the refrigerator 2 - 3 days before baking.

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SWEET POTATO SOUFFLE 3 c. sweet potatoes, mashed 1 c. sugar 1/3 stick margarine ½ c. evaporated milk 2 eggs Dash of vanilla Stir together, mixing well. Topping: ½ stick butter, room temperature 1c. light brown sugar 1/3 c. flour (all-purpose) ½ to 1c. chopped nuts Mix until mixture is crumbled. Put sweet potato mixture in baking dish. Cover with topping. Bake at 350° for 35 minutes. Alternatively, you may use Oatmeal Topping: 1 stick margarine, melted 1c. brown sugar, firmly packed 2 c. old-fashioned oatmeal 1 c. chopped pecans Mix margarine, brown sugar, oats and nuts until combined. Sprinkle evenly over top of potato mixture. Bake at 350° for 45 minutes or until a knife inserted into center comes out clean. May be served hot or cold and is good with whipped topping.

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SWEET YAM CASSEROLE 2 lg. cans yams ½ stick butter or margarine ¾ c. sugar Cinnamon Milk Topping: ½ c. butter ¾ c. brown sugar 1 c. pecans, coarsely chopped 2 c. cornflakes Heat yams in juice until bubbly – cook 5 minutes. Drain. Put yams in mixing bowl; add butter, sugar, cinnamon to taste. Add enough milk to make the texture of runny mashed potatoes. Pour in buttered casserole and bake at 400° for 20 minutes. Topping: Melt butter and brown sugar until boiling. Add pecans and cornflakes. Pour over yams. Bake an additional 10 minutes.

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BEEF

BEEF STROGANOFF 1¼ lbs. beef sirloin 1 onion chopped 6 oz. fresh mushrooms sliced 2 T. butter or margarine ½ tsp. salt Dash of black pepper ½ tsp. paprika 4 T. tomato paste or puree 2 tsp. Dijon-style mustard 2/3 c. whipping cream 2/3 c. sour cream Cut meat into thin strips. Peel and chop onions. Clean and slice mushrooms. Heat butter in a skillet. Brown meat quickly. Reduce heat. Add onions and mushrooms. Sauté a few minutes. Season with salt, pepper, and paprika. Add tomato paste or puree and mustard. Stir in whipping cream. Cook, covered on low heat for about 10 minutes. Remove from heat. Stir in sour cream. Heat but do not cook over high heat. Serve over rice or egg noodle.

CROCKPOT CUBE STEAK 1 lg. onion, sliced 1 tsp. garlic powder 1 tsp. onion powder 1/3 c. flour ½ tsp. pepper ¼ tsp. salt 6 beef cubed steaks (4-6 oz. each) 1 T canola oil 1 pkg. onion gravy mix 3 c. water, divided 1 pkg. mushroom gravy mix 1pkg. brown gravy mix Spray inside of crockpot with cooking spray. Place sliced onion on bottom. Mix powders, salt, pepper and flour together in a zip lock bag and mix. Add steaks, two at a time to coat. Heat the oil in a skillet and add steaks to brown. Place steaks in crockpot over onions. Pour 2 c. of water over steaks and cook on low for 8 hrs. In a bowl, whisk the 3 gravy mixes together with remaining 1 c. of water. Pour over steaks and cook an additional 30 minutes. 40


CROCKPOT STEAK AND POTATOES 2-4 steaks 4-6 med. potatoes 1 can cream of mushroom soup Peel and quarter potatoes. Place on bottom of crockpot. Rinse steaks. Place on top of potatoes. Pour soup on top of steak. Cook on high for 4-5 hours.

DANISH MEATBALLS (FRIKADELLER) 1 lb. mixed beef/pork, ground 1 stick margarine or butter 3 eggs ½ tsp. salt ½ tsp. black pepper ½ c. oatmeal (rolled oats) 1 large onion, minced ½ c. mineral water or beer Mix all ingredients except butter until it all sticks together. Melt one stick margarine in frying pan. Shape medium size meatballs and fry on medium heat until done. Meatballs have to be brown and crisp on outside. Serve with boiled new potatoes and red beets.

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FAMILY BEEF STEW 1½ lbs. boneless stew meat 1/3 c. all-purpose flour 1½ tsp. salt 1/8 tsp. pepper 2 T. cooking oil 2¼ c. water 3 med. onions, peeled and sliced 4 med. potatoes cut in cubes 5 med. carrots, quartered 1 can English peas, optional Cut beef into 1½-inch cubes. Combine flour, salt, and pepper and coat beef cubes in mixture. Brown meat thoroughly in hot oil in a large heavy skillet. Sprinkle remaining seasoning over meat; stir well. Add water and cover. Simmer 2 or 3 hours over low heat until meat is tender. Add onions, potatoes, and carrots, simmer until all is tender, stirring occasionally. Serves 6.

GOULASH 2 lbs. lean goulash beef; cut into 1-inch cubes (I use lean London Broil) 2 medium-large onions, diced 12-13 oz. hot beef bouillon Salt, to taste Ground black pepper, to taste 8 oz. sour cream 1 soup spoon potato starch (not corn starch) 3 soup spoons vegetable oil Optional: Diced red bell pepper & paprika OR diced dill pickle and mustard. Heat the vegetable oil in a pot. Add the diced onion and the goulash beef. Sauté while stirring until the beef turns brown. Add the hot bouillon and bring to boil. Reduce the heat, cover, and let simmer for about one hour. Add more hot bouillon, if necessary. At the end of the cooking time, when the beef is tender, add the sour cream and season to taste with salt and pepper. If the gravy is too thin, mix the potato starch with a little water and add i t to the goulash. Bring to boil again and stir until it thickens. Serve with boiled potatoes and green beans. Serves 4.

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HOBO STEW 2 lbs. hamburger 1 onion, cut up 1 lg. bag carrots, sliced 2 lbs. peeled and cut into sm. size potatoes 1 (7·oz.) box elbow macaroni 1 can corn 1 sm. can tomato sauce Use a Dutch oven to boil meat in 6 cups of water. Break apart meat in the pan so hamburger meat is not lumped. Put potatoes, sliced carrots and onion in with meat. Simmer for about 45 minutes. Add corn and tomato sauce. Boil macaroni in separate pan and drain; put macaroni in hot stew. Simmer for 10 more minutes. Stir occasionally to keep from sticking.

KING RANCH BEEF CASSEROLE 2 lbs. ground beef 1 onion, finely chopped 1 clove garlic, minced Salt and pepper to taste 2 cans Rotel tomatoes (I use mild) 16 oz. sour cream 2 cans cream of chicken soup 1 lb. Velveeta or American slices 12-18 corn tortillas, torn into quarters 8 oz. shredded cheddar cheese Garnish opt; additional sour cream, 6-8 chopped green chilies, 1-2 chopped seeded tomatoes, chopped cilantro Sauté the beef and onion in large frypan until all the pink is gone. Add the garlic and cook until fragrant; add salt and pepper (to taste). Combine the tomatoes, sour cream and soups. Spray a 9X13 dish with Pam; preheat the oven to 350°. Layer in the pan as follows: ½ the meat mixture, ½ the tortillas, ½ of the Velveeta, ½ the soup/tomato mixture. Repeat the layers. Bake covered 45 minutes, until heated completely through and bubbly. Remove from oven, uncover and sprinkle grated cheddar all over. Allow cheese to melt and set about 10 minutes before serving. Garnish if desired with big dollops of sour cream down the middle, sprinkled with green onions, cilantro and/or tomatoes. I have substituted Doritos and it turned out great.

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RASPBERRY CHIPOTLE TENDERLOIN 2 lbs. pork tenderloin ½ c. butter 15.75 oz. jar of Bronco Bob’s Roasted Raspberry Chipotle Sauce ¾ c. peach preserves Season tenderloin with salt and pepper. In skillet, brown tenderloin all over in butter. When the tenderloin is finished browning, transfer it to slow cooker – cover and cook on high setting for 3 hours, then reduce heat to low settings, pour jar of sauce and peach preserve on top of tenderloin. Cover and cook one additional hour. Serve with rice.

TERIYAKI ROAST BEEF 1/3 c. soy sauce 1 Tbsp. water 1 Tbsp. brown sugar 1 fresh garlic clove, chopped 1 Tbsp. vegetable oil 1 tsp. powdered mustard 3 lb. beef roast Mix all ingredients together. Marinate roast overnight in refrigerator. When baking, sear roast on both sides. Takes 1 ½ hours on grill. Baste often with sauce.

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LAMB OUT OF AFRICA GROUND NUT STEW 6 oz. lamb stew meat, cut into ½ in. pcs. 6 oz. pork stew meat, cut into ½ in. pcs. 2 T. peanut oil 1 lg. onion, cut into wedges 1 lg. green pepper, cut into wedges 1 c. tomatoes, chopped 4 c. eggplant, cubed 2 c. water ½ - 1 c. fresh or frozen okra, sliced ½ c. creamy peanut butter 1 t. salt ½ t. pepper Hot cooked rice In a lg. skillet, brown meat in oil and set aside. In a food processor, combine onion, green pepper and tomatoes; cover and process until blended. In a large saucepan, combine eggplant, water, okra and onion mixture; bring to a boil and reduce heat. Cook uncovered for 7 - 9 minutes or until vegetables are tender. Stir in the peanut butter, salt, pepper and browned meat; cook uncovered for 10 minutes, or until heated through. Serve over rice.

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PORK CROCKPOT BBQ PORK 3 to 5 lbs. pork roast 2 c. water 1 onion chopped 3 to 5 spiced cloves 1 bottle favorite barbecue sauce Place roast, water and onion in crockpot. Insert cloves into roast. Cover. Cook 8 to 10 hours on low. When pork is done, drain off water and discard onion. Pull pork apart into bite-size pieces. Add barbecue sauce to personal taste. Heat in crockpot for 30 minutes. Serve plain or on buns. SPARERIBS 2-2½ lbs. pork spareribs Barbecue Sauce: 1 onion, finely chopped 2 T. oil ½ c. chili sauce ½ T. brown sugar 2 tsp. Worcestershire sauce 1 T. mustard 2 T. lemon juice ½ tsp. salt Dash black pepper 1 clove garlic, minced ½ tsp. paprika Place spareribs on a rack in roasting pan. Combine all ingredients for sauce. Brush ribs with half of sauce. Bake ribs at 400° for 30 to 40 minutes. Turn over after half the baking time. Brush on remainder of sauce. Serve after a few minutes.

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VEAL

VEAL SCALOPPINE 2 Tbsp. olive oil ¼ c. butter 1 lb. sliced veal ¾ c. flour 1 Tbsp. lemon juice 1 tsp. capers 2 Tbsp. parsley flakes ½ sliced lemon Salt and pepper to taste Heat oil and half the butter in skillet over a medium high heat. Coat thinly sliced veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper. Remove skillet from heat; add lemon juice, capers, parsley, and remaining butter. Stir. Briefly warm sauce on medium heat. Pour sauce over veal. Garnish with lemon slices and serve. Serves 4.

WIENER SCHNITZEL 4 boneless veal chops or boneless veal steak cutlets Salt and pepper (to taste) 2 Tbsp. all-purpose flour 2 eggs, slightly beaten ¾ c. bread crumbs 1 lemon, sliced Vegetable oil Pound the veal lightly. Season with salt and pepper. Dip into flour shaking off any excess. Dip each piece into the beaten eggs and then into the breadcrumbs. Pour ¼ in of vegetable oil into a large skillet and heat very well. Gently place the veal in the hot oil and brown on side for 3 – 4 minutes. Let drain on paper towels. Place on serving plate and garnish with the lemon slices. Serves 4.

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CHICKEN, CORNISH & TURKEY BARBECUE CHICKEN 1½ tsp. salt 1 tsp. paprika 1 c. catsup 1 onion, chopped ½ c. water ¼ c. margarine Some flour 1 T. sugar ½ tsp. garlic salt 1/3 c. vinegar 1 T. Worcestershire sauce 2-3 lbs. chicken Margarine or butter to grease pan Blend salt, paprika, sugar, and garlic salt. Add catsup, onion, water, vinegar, Worcestershire sauce and ¼ cup margarine. Heat to boiling. Keep hot and stirred. Roll chicken in flour as to fry. Grease pan with margarine. Place chicken in pan and brown in 400o oven. Pour sauce over lightly browned chicken. Reduce oven to 375o and bake 45 minutes or until tender.

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CHEESY CHICKEN CASSEROLE 4 to 5 chicken breasts, boned and skinned 2 (8 oz.) pkg. cream cheese 2 c. milk 2 pkg. broccoli (frozen) ¼ c. butter 1 tsp. salt 1 tsp. pepper 1½ c. Parmesan cheese, grated 1½ tsp. Lawry's garlic salt Slice chicken horizontally in thin layers. Flatten with knife. Salt and pepper. Melt butter over medium heat in skillet. Brown chicken in butter until done. Drain on paper towels. In saucepan over low heat, bring 2 cups milk to slow simmer. Cut cream cheese into 2inch squares. Add gradually to milk, stirring until cheese melts. Add Parmesan cheese and garlic salt. Cook broccoli slightly – it should remain firm. Place in bottom of glass casserole dish. Place chicken on top of broccoli. Pour milk/cheese mixture over top of layers. Cook at 300° for 35 minutes or until cheese is thickened.

CHEESY CHICKEN AND RICE CASSEROLE 1 can (10 ¾ oz.) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free, or Healthy Request) 1 1/3 c. water ¾ c. uncooked regular long-grain white rice ½ t. onion powder ¼ t. ground black pepper 2 c. frozen mixed vegetables of your choice 1¼ lbs. skinless, boneless chicken breast halves 1½ c. shredded Cheddar cheese (about 2 oz.) Heat oven to 375 degrees. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11x8x2-inch baking dish. Top the rice mixture with the chicken. Cover the baking dish with aluminum foil. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. NOTE: You might want to add more onion powder and pepper, as well as salt.

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CHICKEN AND BROCCOLI ALFREDO ½ of 1 lb. pkg. linguine 1 pkg. fresh or frozen broccoli florets 2 T. butter 1¼ lb. skinless, boneless chicken breast halves, cut into 1 ½ inch pieces 1 can (10 ¾ oz.) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% fatfree or Healthy Request) ½ c. milk ½ c. grated Parmesan cheese ¼ tsp. ground black pepper Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine mixture well in colander. Heat butter in 10inch skillet over medium-high heat. Add chicken and cook until well browned and cooked through, stirring often. Heat and stir soup, milk, cheese, black pepper and linguine mixture in skillet and cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

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CHICKEN AND DUMPLINGS Stew chicken: 2-3 lb. chicken (stewing hen is preferable) 2-3 peeled carrots 1 onion, peeled and quartered 3-4 stalks of celery cut in half 3 cloves garlic, minced 2 bay leaves Salt and pepper to taste Wash chicken and place in a large stockpot. Add vegetables and seasonings and cover with water. Bring to a boil over medium heat and cook about an hour, until meat falls off the bone. Remove everything from the pot, except the stock. Remove from bones; discard skin, bones and vegetables. Add enough water to make about 2 quarts and bring to a simmer. Dumplings: 3 c. flour 1 tsp. salt 1 tsp. baking powder 3 eggs beaten 4 Tbs. shortening Water to moisten, approx. ½ c. Sift dry ingredients together and cut in the shortening and eggs with a pastry cutter. Add just enough water to form a stiff dough. Roll out on a floured board to approximately 1/8� in. thick. Cut into squares and drop into the bubbling broth. Cover and simmer about 30 minutes. Add salt and pepper to taste and stir in the chicken.

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CHICKEN AND RICE 1½ c white rice 1 sm. onion, finely chopped 1-2 peeled carrots cut into a small dice 1-2 stalks celery, chopped 2 cloves garlic, finely minced 2 bay leaves Pinch of dried thyme 1 can cream of chicken soup Salt and pepper to taste 2-3 chicken breasts (w/skin and bones) or other chicken parts you like ½ stick butter 2 cans chicken broth (or a quarter of homemade stock) Preheat oven to 350°. Prepare a 3 qt. casserole by spraying with Pam (or you can use a glass 9X13 dish). Arrange in the dish the rice, onion, carrots, celery, garlic, bay leaves, thyme, soup, salt and pepper. Arrange chicken pieces over all, salt and pepper chicken and dot all with butter. Pour enough stock over the top to cover all (as much as you can add without it going over the top). Cover tightly with foil and bake at least an hour and a half, checking half way through and adding more stock as needed to keep the rice cooking. Dish is done when the chicken juices run clear and the rice is tender. If you prefer more color on your chicken, you can start out by browning the chicken and vegetables and using hot chicken stock, it will decrease the cooking time and your chicken will be golden.

CHICKEN BREAST DELIGHT 8 chicken breasts, skinned and boned 8 slices bacon 1 (8-oz.) jar dried chopped beef ½ pt. sour cream 1 can cream of chicken soup 1 sm. jar mushrooms drained Wrap each chicken breast with a slice of bacon; cover the bottom of a 9 x 13-inch baking dish with the dried beef. Arrange the chicken with the bacon on the beef. Mix the soup, sour cream and mushrooms together and pour over the chicken. Bake for approximately 3 hours at 275°.

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CHICKEN DIVAN 4 chicken breasts, cooked and cubed 2 boxes frozen broccoli, cooked and drained 1 c. real mayonnaise 1 T lemon juice 1-2 c. grated cheddar cheese 2 c. cream of chicken soup 1 c. bread crumbs 2 T. butter, melted Preheat oven to 350°. Spray a 9X13 casserole dish with Pam. Arrange chicken and broccoli in dish. Blend the mayonnaise, lemon juice, cheese and soup and spread over the chicken / broccoli mixture. Combine the breadcrumbs and melted butter and sprinkle over the top. Bake about an hour. Great served with rice.

CHICKEN DIVAN - CREAMY 2 pkg. frozen chopped broccoli 3 c. cooked diced chicken 3 cans cream of chicken soup 1 c. mayonnaise. 2 Tbsp. lemon juice ½ tsp. curry powder ½ c. bread crumbs 2 Tbsp. butter or margarine, melted 1 c. cheese, grated Cook broccoli according to package directions; drain well. Arrange in bottom of a 9x13 inch pan. Arrange chicken pieces on top. Combine soup, mayonnaise, lemon juice, and curry powder. Stir well to blend. Pour over chicken. Combine breadcrumbs and butter; sprinkle over top of casserole. Bake at 350° for 30 minutes. Sprinkle with grated cheese and return to oven for 5 minutes or until cheese is melted.

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CHICKEN - GRILLED 4 chicken breasts 2 c. pineapple juice 2 T. soy sauce 1 T. ginger Shredded cheddar and mozzarella cheeses Sliced green onion Mix pineapple juice, soy sauce and ginger. Place chicken in juice and let set for 5 hours. Grill chicken on grill until done. When almost done place lots of cheese on chicken and continue grilling until cheese melts. Put chicken on plate and sprinkle with cut up green onion.

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CHICKEN POT PIE Boil four chicken breasts until tender in a large Dutch oven with approx. 3 qt. of water and two bouillon cubes (about an hour). Remove the chicken and cool. Shred the chicken into small pieces. Filling: 1 c. onion, chopped 1 c. celery, chopped 1 c. carrots, chopped ½ c. melted butter or margarine ½ c. flour 2 c. chicken broth 1 c. milk 1 t. salt ¼ t. pepper 4 c. cooked chicken, chopped 1 c. English peas. (opt) Sauté vegetables in a skillet with the melted butter for approximately 10 minutes. Add flour, stirring well, and cook 1 minute more. Combine broth and milk and add to vegetables, stirring until thick and bubbly. Add salt and pepper to taste. Fold in the chicken and pour into 2 qt. casserole dish. Cover with pastry dough (recipe below). Cut two slits in pastry and bake at 400 for 40 minutes until the top is golden brown. Basic Pastry Dough: 1 c. flour ½ t. salt 1/3 + 1 T. shortening 2-3 T. ice water To prepare pastry dough, combine flour and salt in a bowl. Cut in shortening until mixture resembles cornmeal. Sprinkle ice water evenly over surface stirring with a fork until all dry ingredients are moistened. Shape into a ball and chill for one hour. Roll pastry dough to size to fit the casserole dish. Ends may be fluted.

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CHICKEN POT PIE - EASY 3 chicken breasts 1 can cream of chicken soup 1½ c. chicken broth 1 c. self-rising flour ¾ c. milk ¼ c. butter 1½ tsp. cornstarch 1 onion, chopped 4·5 baby carrots Place cut up chicken, onion, and carrots in dish. Combine chicken broth, soup and cornstarch. Pour over chicken. Salt and pepper to taste. Combine flour and milk, pour over chicken. Pat with butter. Bake at 425o for 30 minutes. KING RANCH CHICKEN 1 chicken, boiled and boned 1 onion, chopped 1 green pepper, chopped 1 lb. cheddar cheese, grated 1 can Ro-Tel tomatoes and chilies 1 can cream of chicken soup 1 can cream of mushroom soup 1 lg. bag Doritos Chicken broth Mix soups together. Soak Doritos in chicken broth. In a 9 x 13-inch pan layer in this order: Doritos, chicken, onion, pepper, cheese and Ro-Tel tomatoes. Top with soups and cheese. Bake at 350o until onion and pepper are tender.

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MAC AND CHEESE VEGGIE CHICKEN CASSEROLE 4 T. butter, melted, divided 1 c. milk 8 oz. dry rotini pasta, cooked and drained 2 c. diced cooked chicken 4 c. assorted frozen vegetables, thawed 2¼ c. finely shredded Cheddar cheese ¼ c. plain dry bread crumbs 1 T. grated Parmesan cheese Preheat oven to 400 degrees. Combine 3 T. butter, milk, rotini, chicken, vegetables and Cheddar cheese in a 9x13 baking dish. Combine breadcrumbs, Parmesan cheese, and remaining butter in a small bowl; sprinkle over top of casserole. Bake until heated through and crumbs are toasted, about 30 minutes. NOTE: This recipe needs spicing up. I generously added salt and pepper to the chicken, and some Mrs. Dash to the recipe. Otherwise, it seems rather bland. Good the next day for leftovers.

PARMESAN CHICKEN BAKE 6 chicken breasts 1 c. light mayonnaise or Greek yogurt (or ½ c. of each) ½ c. fresh Parmesan cheese, plus more for the top 1½ t. seasoning salt ½ t. pepper 1 tsp. garlic powder Preheat oven to 375°. Lay chicken inside the pan. Mix the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it does not dry out). Sprinkle on a bit more fresh Parmesan over all the chicken. Bake for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

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PARMESAN – CHICKEN BREAST 4 chicken breasts split, deboned and skinned 1½ c. Italian breadcrumbs 1 c. grated Parmesan cheese 3 eggs, slightly beaten ¼ c. milk ½ c. olive oil 2 c. shredded mozzarella cheese 3 c. zesty tomato sauce Combine breadcrumbs and grated Parmesan cheese in a plastic bag (large enough for shaking). Set aside. Combine eggs and milk. Heat oil in frying pan. Dip chicken in egg mixture; shake in breadcrumb bag. Fry in large frying pan, just for browning. Put ½ of sauce in bottom of shallow baking dish and place chicken in single layer in dish. Top with remaining sauce and Mozzarella cheese. Bake at 350° for 40 minutes.

ROSEMARY CHICKEN BAKE Whole chicken Rosemary Oregano Salt and pepper Wash whole chicken and spray with Pam. Sprinkle on top of chicken, crushed rosemary and a little oregano, salt and pepper. Bake about 1 hour at 350 degrees or until done.

SWEET AND SOUR CHICKEN 6 pieces Chicken Breasts 8 oz. jar of Apricot Preserves 1 sm. bottle Red Russian Dressing 1 pkg. Dry Lipton Onion Soup Mix Place chicken breasts in large baking dish. Mix the rest of the ingredients and pour over chicken. Bake in oven at 375 degrees for one hour.

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CORNISH GAME HENS WITH RICE STUFFING 2 (1 lb.) Cornish game hens Salt and pepper 2 tsp. slivered almonds 2 Tbsp. onion, finely chopped 1/3 c. long grain rice (uncooked) 3 Tbsp. butter or margarine 1 c. water 1 chicken bouillon 1 tsp. lemon juice ½ tsp. salt 1 (3 oz.) can chopped mushrooms, drained Season game hen inside and out with salt and pepper. In a small saucepan, cook almonds, onion and rice in butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice, and salt. Bring mixture to a boil, stirring to dissolve bouillon cube. Reduce heat. Cover and cook slowly (about 20 to 25 minutes) until liquid is absorbed and rice is fluffy. Stir in drained mushrooms. Lightly stuff the birds with rice mixture. Place breast up on rack in a shallow baking pan. Brush with melted butter. Cover and roast at 400° for 30 minutes. Uncover and roast 1 hour longer or until drumstick can be easily twisted in socket. Brush bird with melted butter during last 15 minutes of roasting. Makes 2 servings. Increase recipe proportionately for more servings.

TURKEY KEG O’ CHILI 1 med. Onion, chopped 1 lb. ground turkey 2 (15-oz.) cans chili beans in chili gravy 1 (7 ½ oz.) can chopped tomatoes 1/2 c. chili sauce ¼ tsp. garlic powder ¼ tsp. crushed red pepper Shredded cheddar cheese Chopped green pepper In a large saucepan, cook ground turkey and onion until turkey is no longer pink. Stir in undrained beans, tomatoes, chili sauce and spices. Bring to boil. Reduce heat to medium-low and cook for 15 to 20 minutes or until heated through, stirring occasionally. Top each serving with cheese and green peppers.

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FISH AND SEAFOOD

BEER BATTERED FRIED SHRIMP 1 c beer 1 c all-purpose flour ½ tsp salt Oil for frying 21-25 lg. shrimp, peeled with tails left on Preheat a fryer or deep pot half way filled with oil to 350°. In a bowl, combine the beer, flour and salt; allow to sit at room temperature for several hours. Pat the shrimp dry with paper towels and dip the shrimp in the batter; fry approximately 2 to 3 minutes. Drain shrimp on paper towels. Yield: 4 servings. Prep Time: 15 minutes. Cook Time 5 minutes.

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COUNTRY FRIED CATFISH 6 (8 oz.) fresh or frozen catfish 1 c. buttermilk, divided 1 egg, beaten ½ c. self-rising flour ¼ tsp. salt 1/8 tsp. pepper 1½ c. self-rising corn meal (or corn meal mix) Shortening or cooking oil Place ½ cup buttermilk into a shallow bowl. In another bowl, stir flour, salt (omit salt if using corn meal mix) and pepper. In a third bowl, combine egg with remaining buttermilk. A fourth bowl will contain corn meal. Each fish is then dipped into each bowl in the following order: Buttermilk, flour, egg/butter mixture, and finally corn meal. Make sure fish is well coated after each dipping. Heat shortening (about 2 inches) in a large frying pan. Fry fish until golden brown (about 5 to 7 minutes). Serves 6.

PECAN CATFISH 6 (4 oz.) catfish fillets 1 c. fresh whole-wheat breadcrumbs Cooking spray ¼ c. sour cream 1 t. lemon juice 1 T. Dijon mustard 3 T. chopped pecans, toasted Preheat oven to 500°. Dredge fillets in breadcrumbs and place them on broiler pan coated with the cooking spray. Bake at 500° for 10 minutes or until the fish flakes easily when tested with a fork. Arrange fillets on a serving platter; put aside and keep warm. Combine sour cream, lemon juice and mustard in a saucepan; cook over medium low heat until warm (do not boil), stirring constantly. Spoon sauce over fillets; sprinkle with pecans. Yield: 6 servings 61


PINEAPPLE GLAZED SALMON ½ c. frozen pineapple concentrate ¼ c. water 2 T. soy sauce 2 T. brown sugar 2 T. cornstarch 2 T. sesame oil ¼ tsp. red pepper 4 5-oz.fresh or frozen salmon fillets, thawed ½ tsp. cracked black pepper GLAZE: Combine first seven ingredients in a small saucepan. Cook and stir over medium heat until thick and bubbly. Cook and stir another two minutes. Preheat broiler. Line baking sheet with foil and coat with cooking spray. Rinse salmon and pat dry. Place salmon skin-side down on baking sheet with few tablespoons of glaze; sprinkle with black pepper. Broil 4-inches from heat for 10-12 minutes until fish is flaky. Drizzle with remaining glaze. Makes 4 servings.

SHRIMP ALFREDO ½ c. half & half 1 lb. shrimp (fresh or frozen), peeled and deveined 1 Tbsp. green onions, minced ½ tsp. garlic, minced 9 oz. fettucine ½ c. of half-and-half 4 egg yolks 1 c. Parmesan cheese 2 tsp. parsley (flakes or fresh) Salt Pepper 1 stick butter or margarine Cook and drain fettucine; set aside. Melt butter in large skillet. Add shrimp, green onions and garlic. Cook over medium heat until shrimp are firm and opaque, approximately 4 to 5 minutes. Remove pan from heat. Stir warm fettucine into shrimp mixture. In medium bowl, beat half- &-half, egg yolk and Parmesan cheese. Add this mixture to shrimp mixture and cook over moderate heat until sauce thickens, approximately 5 minutes. Do not boil. Stir in parsley, salt and pepper. Makes 4 servings.

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ITALIAN CHICKEN TETRAZZINI 2 fryers or 6 - 8 chicken breasts, boiled, deboned and cut into pcs., reserve stock 1 stalk celery, chopped 1 bell pepper, chopped 1½ sticks of butter or margarine 2 med. onions, chopped 1 box (10 - 12 oz.) spaghetti 1 lb. Velveeta 1 can cream of chicken (or cream of mushroom) soup 1 box Ritz crackers, crushed White Sauce: 1 qt. milk 1 c. flour ½ lb. (2 sticks) butter or margarine, melted Boil the spaghetti in the chicken broth and drain. Sauté the celery, bell pepper and onions in ½ stick margarine. Make the white sauce with the listed ingredients, then stir in and melt the cheese. Combine the chicken, cheese sauce and the sautéed vegetables. Turn into greased baking dishes and top with crushed crackers mixed together with 1 stick of melted butter. Bake until bubbly, about 30-40 minutes at 350°. LASAGNA 2 lbs. ground beef 1 c. Parmesan Cheese 1½ lbs. Mozzarella cheese 1 egg, beaten 1 T. parsley Salt & pepper, to taste 1 lbs. Ricotta cheese 3 (15 ½ oz.) jars of Ragu spaghetti sauce 1 lb. cooked lasagna noodles Brown meat, drain grease and add Ragu sauce. Heat to just boiling. Cut 12 thin slices of Mozzarella cheese: grate the remaining cheese and mix with Ricotta, egg, parsley, salt and pepper. Ladle 1 cup meat mixture into bottom of two 12x8x2-inch baking dishes. Layer noodles, then cheese mixture and meat. Repeat. Sprinkle ½ Parmesan on each. Top with sliced Mozzarella cheese. Bake one pan at 350° for 30 minutes or until bubbly. Wrap and freeze the other pan. To serve, preheat oven to 400°. Heat frozen lasagna covered 75 minutes. Uncover and heat for 15 minutes more. 63


LASAGNA FLORENTINE STYLE 1 (10 oz.) pkg. cut leaf spinach, frozen in butter sauce 8 to 10 lasagna noodles (uncooked) 1 lb. ground beef ½ c. chopped onion ½ tsp. garlic salt 1 (8 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1 c. water 1 (2 ½ oz.) jar sliced mushrooms 1 tsp. minced garlic ¾ tsp. oregano, crushed ¾ tsp. basil, crushed ½ tsp. salt ½ tsp. sugar 1/8 tsp. crushed red pepper Dash of pepper 1 egg, beaten ¾ c. small curd cottage cheese ¼ c. grated Parmesan cheese 1 1/3 c. shredded Mozzarella Chopped parsley Cook spinach according to package directions, only until thawed. Cook noodles according to package directions. Rinse and drain. In large skillet, brown ground beef with onion and garlic salt; drain off fat. Reduce heat and add tomato sauce, tomato paste and water; stir until smooth. Add mushrooms and their liquid. Stir in seasonings. Simmer 20 minutes. In small bowl, combine spinach, egg, cottage cheese, Parmesan cheese, and 1/3 cup Mozzarella cheese. Pour 1/2 of the meat sauce into a 13x9 inch pan. Cover with a layer of noodles. Spread spinach-cheese mixture over noodles. Top with another layer of noodles, followed by remaining meat sauce. Sprinkle with remaining Mozzarella cheese and then lightly with chopped parsley. Bake in a preheated 350° oven for 25 to 30 minutes. Let stand 5 to 10 minutes before cutting. Serves 6 to 8.

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MANICOTTI 1 box manicotti cooked – follow directions on box Filling: ½ lb. ground beef ¼ c. minced onions ¼ c. bread crumbs ½ pkg. chopped frozen spinach, thawed ¼ c. Parmesan cheese ½ c. Mozzarella cheese, finely shredded 2 eggs, slightly beaten 1 tsp. salt ½ tsp. pepper 1/2 tsp. garlic powder 1 jar Ragu or your favorite spaghetti sauce Brown ground beef and onions. Drain grease. Cool slightly. Add remaining filling ingredients and mix. Set aside. Cook manicotti according to package directions. Stuff carefully with filling. Place a small amount of sauce on the bottom of a baking dish. This keeps noodles from sticking. Place stuffed manicotti in baking dish and cover with sauce. Bake, covered, at 350° for 45 to 50 minutes.

SPINACH ALFREDO LASAGNA 12 oz. lasagna noodles 1 lb. bulk pork sausage (Italian’s good) 1 pkg. (10 oz.) frozen chopped spinach, thawed & well-drained 2 jar (12 oz.) Alfredo sauce ½ tsp. salt ¼ tsp. pepper 1 egg 2 c. shredded Cheddar cheese 1 carton (15 oz.) Ricotta cheese ½ c. grated Parmesan cheese 1 c. shredded Mozzarella cheese Soak the noodles in hot water for 15 minutes. Meanwhile, in a skillet, brown sausage. Drain noodles, set aside. Drain sausage; add spinach, Alfredo sauce, salt & pepper. In a bowl, combine the egg and cheeses mixing well. In an ungreased 13x9x2-inch baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with Mozzarella cheese. Cover and bake a t 350 degrees for 45 minutes. Let stand 15 minutes before cutting. 8-10 servings.

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STUFFED SHELLS 1 32 oz. container ricotta cheese 1 lb. mozzarella cheese shredded divide in half 1 c. Parmesan cheese 2 eggs 1 box jumbo pasta shells 1 T. dried parsley 1 tsp. salt ½ tsp. black pepper ½ tsp. garlic powder ½ tsp. onion powder 1 lg. jar of pasta sauce Preheat oven to 350 degrees. Using a large pot, bring water, a little salt and a few drops of oil to a boil, add pasta shells, cook for 8 minutes or al dente, and then drain. Add the shells back to the pot with cold water to cool shells down and make them easy to handle. In a large bowl add all of the ingredients (except for the jar of pasta sauce, and half of mozzarella cheese) until well combined, drain the pasta shells, and fill them with the cheese mixture and lay them open side up in a 9x13 baking pan. Pour the jar of sauce over the shells and sprinkle the remaining mozzarella cheese over them. Bake in the oven for 45 minutes or until the edges are bubbly.

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TRADITIONAL ALFREDO SAUCE 1 c. heavy cream ¼ c. butter 2 cloves of garlic crushed 1½ c. freshly grated Parmesan cheese 1/3 cup fresh chopped parsley Melt butter in a saucepan over medium heat. Add the cream and simmer for about 4 minutes. Add the cheese, and garlic and whisk until heated. Add the parsley right before serving. Note* only use fresh Parmesan cheese, the packaged type cheese is very hard to melt.

TRADITIONAL ITALIAN MEAT SAUCE 1 white onion chopped 5 cloves of garlic minced 1 c. chopped fresh parsley 2 (28 oz.) cans of crushed tomatoes 2 (28 oz.) cans of tomato puree 2 tsp. garlic powder divided 1 tsp. dried oregano 2 whole bay leaves 1 tsp dried crushed mint leaves 1 lb. ground beef 1 pkg. pork neck bones 1 egg 1 c. Italian style bread crumbs 3 T. milk 4 T. olive oil divided Salt and pepper to taste In a large bowl, mix the ground beef, breadcrumbs, 1 tsp garlic powder, dried oregano, egg, milk, salt and pepper to taste. Mix with your hands until it is well blended. Then form golf sized meatballs. Heat 2 T. of oil in a large pot over medium heat. Brown the meatballs and pork bones on all sides. You might have to do this in stages. Put the meat on the side and drain excess fat from the pot. Add the other 2 T. of oil to the pot and add the minced garlic and onion. Sauté on low, and scrape the bottom of the pot to de-glaze the meat drippings. Pour in crushed tomatoes, puree, mint leaves, bay leaves, garlic powder, and fresh parsley. Mix well; add the meat back to the pot. Simmer on low heat for two hours, stirring occasionally. Spoon over your favorite pasta.

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MEXICAN CHICKEN ENCHILADA 1 lg. fryer, cooked, skinned and boned 1 lg. onion, chopped 1 stick butter or margarine 1 can cream of mushroom soup 1 can cream of chicken soup 1(4·oz.) can green chilies 1 pkg. corn tortillas (12·15) Cheddar cheese, grated Sauté chicken and onions in butter. Add milk, soup and chilies. Butter an oblong glass casserole well. Line casserole with several tortillas. Alternate chicken soup and tortillas. Bake at 350o c for 30 minutes. Top with grated cheese until it melts.

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THREE CHEESE ENCHILADAS 1½ c. Monterey Jack cheese, shredded 1½ c. Cheddar cheese, shredded 1 (3 oz.) pkg. cream cheese 1 c. picante sauce 1 medium red or green pepper, chopped ½ c. sliced green onions 1 tsp. crushed cumin 8 flour tortillas (each 7 to 8 inches) Shredded lettuce Chopped tomato Sliced black olives Combine 1 cup Monterey Jack cheese , 1 cup Cheddar cheese, cream cheese, ¼ cup picante sauce, the red or green pepper, onions, and cumin. Mix well. Spoon ½ cup cheese mixture down the center of each tortilla. Roll and place seam side down in greased 9x13 inch pan. Spoon remaining picante sauce evenly over enchiladas. Cover with remaining cheese. Bake at 350° for 20 minutes. Top with lettuce, tomato and black olives. Makes 4 servings.

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CAKES

AMBROSIA CAKE 1 Box Yellow Cake Mix Âź c. water 1/2 c. Wesson Oil 1 can mandarin oranges (chopped) with juice 2 Eggs 1 c. flaked coconut Combine cake mix, water, oil, and eggs and mix well. Add chopped mandarin oranges, juice and coconut. Stir well. Pour into two round cake pans lined with wax paper and bake at 350 degrees for 25 - 30 minutes or until done. Cool thoroughly before frosting. FROSTING: 2 envelopes of Dream Whip, prepared 1 sm. box Instant Vanilla Pudding 1 can (15 1.4 oz.) crushed pineapple partly drained 1 tsp. vanilla extract 1 c. flaked coconut Mix all ingredients except coconut. Spread between layers, and then cover top and sides of cake using all of frosting. Sprinkle coconut between layers and on top. Cool in refrigerator a couple of hours before serving so cake will not crumble when slicing.

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APPLE NUT CAKE 1 c. Wesson oil 3 c. all-purpose flour 4 eggs 3 c. raw apples, cubed 1 tsp. vanilla 2 c. sugar 2 tsp. baking powder 1 tsp. baking soda 1 c. nuts – your favorite, chopped 1¼ tsp. salt Cream Wesson oil and sugar. Add eggs one at a time. Beat well. Mix flour, salt, baking soda, and baking powder together. Add slowly to well beaten mixture. Add vanilla. Fold in nuts. Add cubed apples that have been lightly floured. Bake at 275° for 1 hour and 25 minutes. Cake batter is very thick. Glaze: 1 cup brown sugar, 1 stick butter or margarine, ¼ cup sweet milk. Boil until bubbles burst. Beat until cool.

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BLACK FOREST CAKE 5 eggs, separated 5 Tbsp. warm water 1 c. plus 1 Tbsp. sugar 1¼ c. flour 2 tsp. baking powder 4 Tbsp. cocoa 2 Tbsp. cherry brandy 1 packet gelatin 5 Tbsp. sugar 4 pt. whipping cream 1 8 oz. bar German dark chocolate for shavings 1 pkg. candied cherries 1 lb. canned cherries, pitted Beat egg yolks with water and 2/3 cup sugar until foamy. Beat egg whites with the remaining sugar until stiff. Fold egg whites into egg yolk mixture. Mix flour, baking powder, cocoa, and sift onto the egg mixture. Carefully fold under. Pour into a round 10inch cake pan lined with wax paper and immediately bake at 325° for 30 to 40 minutes. Cool cake and cut into 3 layers. Drain cherries and mix the juice with gelatin, brandy and 5 tablespoons sugar. Bring to a boil, and add cherries. Let cool. Whip cream, add sugar to taste. Sprinkle some cherry brandy onto cake layers. Put the cherry mixture on bottom layer. Smooth some whipped cream on top of cherries. Add second layer of cake. Repeat with filling and cream. Add third layer. Put whipped cream all over cake and use shaved chocolate for sides and top of cake. Decorate top with candied cherries. BLACK FOREST CAKE II ½ c. butter (4 oz.) ½ c. sugar (4 oz.) 2 eggs ¾ c. flour 1 tsp. baking powder 2 c. whipping cream 1 can cherry pie filling or sour cherries, sweetened and juice thickened 1 square semi-sweet chocolate 1 Tbsp. cocoa or chocolate cake mix Cream butter and sugar. Add eggs, flour, baking powder, and cocoa. Pour into two greased sponge tins and bake at 350° for 20 minutes. Cool completely. Whip the cream. Put cherry pie filling between layers. Cover entire cake with whipped cream. Peel square of chocolate with vegetable peeler to make curls to top the cake. Refrigerate.

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BROWNIES 2 eggs 1 c sugar 4 oz. unsweetened chocolate ½ c. butter or margarine 3/4 c. all-purpose flour 1½ tsp. baking powder ½ c. chopped walnuts or pecans In a bowl, beat eggs and sugar until light and fluffy. In a double boiler, melt chocolate and butter over hot water. Or, place chocolate and butter in a bowl. Set bowl in a pan of hot water. Let mixture melt. Add egg mixture to the mixture of chocolate. Combine flour, baking powder, and nuts in a bowl. Add to chocolate batter. Stir until smooth. Turn batter into a greased 8-inch square pan. Bake at 350° for about 30 minutes. Let cool in pan. Cut into 20 squares. BROWNIES - LOW FAT Duncan Hines fudge brownie mix 1/3 cup Dannon plain low fat yogurt 1 tsp. vanilla 2 egg whites Preheat oven to 350°. Combine brownie mix, yogurt, egg whites and vanilla in bowl. Mix well. Batter will be very thick. Spread in 9 x 13 inch pan. Bake for 22 to 24 minutes. Cool before cutting. BROWNIES - NO GUILT 3 oz. unsweetened chocolate, chopped 1 c. sugar ¾ c. flour ¾ c 2% low fat cottage cheese 3 egg whites 1 tsp. vanilla extract ¼ tsp. salt Powdered sugar Preheat oven to 350°. Over very low heat, melt chocolate, cool slightly. In food processor puree all ingredients except chocolate and powdered sugar until smooth. Add melted chocolate. Blend well. Pour into lightly buttered 8-inch square pan. Bake 20-25 minutes or until just set. Sprinkle with powdered sugar. Cut into squares.

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CARROT CAKE 3 c. grated carrots 2 c. flour 1 c. sugar 1 c. packed dark brown sugar 1 tsp. baking powder 2 tsp. baking soda ½ tsp. salt 1 tsp. cinnamon 4 eggs 1½ c. canola oil 2 tsp. vanilla 1 can crushed pineapple with juice Preheat oven to 350. Grease two 8 or 9 in. cake pans. In a large bowl, combine carrots, flour, sugars, baking powder and soda, salt and cinnamon. Mix in eggs, oil, vanilla, and pineapple. Divide and pour into the two prepared pans. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool. Frost with cream cheese icing and pecans. Cream cheese icing: 3 cups powdered sugar, one 8 oz. pkg. cream cheese softened, ½ cup butter softened, 2 t. vanilla, 3 t. heavy whipping cream. Mix butter and cream cheese. Add vanilla slowly. Add cream and whip until fluffy.

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CHERRY CHEESECAKE 1 Duncan Hines Deluxe mix 2 T. oil 2 (8·oz.) pkgs. cream cheese 4 eggs ½ c. sugar 1½ c. milk 3 T. lemon juice ½ tsp. vanilla 1 can cherry pie filling Set aside one cup of cake mix. Blend remaining mix, oil and 1 egg. Press into greased pan. Blend cheese, sugar, 3 eggs and ½ cup of cake mix. Beat on medium for 1 minute gradually adding milk, lemon juice and vanilla. Pour into crust and bake 45 to 55 minutes. Allow to cool completely. Spread with cherries. Let stand 24 hours.

CHOCOLATE ECLAIR CAKE 1 box of whole graham crackers Filling: 2 sm. pkgs. Instant vanilla pudding mix 3 c. cold milk 1/3 c. confectioner's sugar 8 oz. Cool Whip Mix all above filling ingredients. Layer whole graham crackers in a 13x9 Pyrex dish. Add ½ of the filling over crackers. Layer with graham crackers again and add last ½ of filling. Layer again with graham crackers. Icing: 1 c. sugar 1 stick butter or margarine 1/3 c. milk 6 oz. semi-sweet chocolate chips Boil in microwave or double boiler 1 minute until sugar dissolves. Add 6 ounces semisweet chocolate chips. Mix until chips are melted. Spread over top of filling completely sealing all edges.

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CHOCOLATE PUDDING CAKE 1c. flour 2 tsp. baking powder 1/4 tsp. salt 3/4 c. sugar 4 T. cocoa 1/2 c. milk 2 T. melted shortening 1/2 c. nuts, chopped Stir all ingredients together in medium bowl – mix well. Pour into greased and floured 9x13-inch oblong pan. Mix 1 cup packed brown sugar and ¼ cup cocoa. Crumble over top of cake mixture. Then pour 1¾ cups hot water over top of crumble mixture. Bake at 350° for 45 minutes. Let cool and then serve. CHOCOLATE CHIP DATE CAKE 1 c. dates, chopped 2 ¼ t. baking soda, divided ¾ c. shortening 1 ½ c. sugar, divided 2 eggs 1¾ c. flour ½ t. salt ½ - 1 c. nuts ½ pkg. Ghirardelli milk chocolate chips Mix dates and 1½ t. baking soda together with 1½ c. boiling water; let cool. Cream together the shortening, 1 c. sugar and eggs and add to the date mixture. Sift together the flour, ¾ t. baking soda and salt and add to the mixture. Pour all into a greased and floured pan. Mix and sprinkle over the top: ½ c. sugar, nuts and chocolate chips. Bake at 350° for 35 minutes.

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CHRISTMAS CAKE 1 lb. dates, chopped 16 oz. candied cherries 16 oz. candied pineapple 2 c. flour 1 c. sugar 2 t. baking powder 1 qt. pecans, chopped 4 eggs Grease a tube pan, line with foil and grease foil well. Mix all the ingredients well and pack tightly in the tube pan. Bake at 250° for 2 ½ hours. Baking tip: place pan filled with water on lower baking rack to create moisture in oven and prevent cake from drying out. Let cool completely. Carefully remove the foil, glaze with a sugar glaze and wrap in foil. Will keep for weeks. Easy Glaze: 1½ cups confectioners sugar 3 to 4 tablespoons water 1 teaspoon vanilla extract (optional) Place the sugar in a medium bowl, stir in the water and vanilla to make a pourable glaze.

COCONUT CAKE (3 LAYERS) 1 pkg. Yellow Cake Mix (Super Moist with Pudding) 1 8 oz. carton sour cream 1 lg. Cool Whip 1 can coconut Mix and divide batter into three round cake pans. Bake cake according to directions on box. ICING: Mix sour cream and Cool Whip together. Frost top, sides and in between layers. Sprinkle coconut on top of cake and on the sides. 77


COWBOY COFFEE CAKE 2½ c. flour 1½ c. packed brown sugar ½ tsp. salt 2/3 c. butter 2 tsp. baking powder ½ tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg 1 1/3 c. butter milk (or add 1 T. lemon juice to 1 1/3 c. regular milk to substitute) 2 eggs Heat oven to 350 degrees. Combine flour, brown sugar, salt and butter. Remove and reserve ½ c. of mixture for topping. Add baking powder, baking soda, cinnamon, nutmeg, buttermilk and eggs to remaining flour mixture. Pour batter into a greased 9x13-inch baking pan. Sprinkle reserved mixture over top. Bake until done, about 35 minutes. Serve warm with butter.

DUMP CAKE 1 lg. can cherries 1 lg. can crushed pineapple 1 box yellow cake mix 2 stick butter or margarine 1 c. coconut ½ c. walnuts Prepare yellow cake mix according to box directions. Put pineapple with juice in the bottom of a 9x13-inch glass pan. Add cherries. Pour cake batter over fruit mixture. Pour melted butter over cake mix. Sprinkle with coconut and nuts. Bake for 1 hour at 350°. 78


FABULOUS CHEESECAKE 32 oz. cream cheese (room temperature) 4 eggs (room temperature) 2 c. sugar 2 Tbsp. melted butter 4 Tbsp. flour 2 c. whipping cream 1 tsp. almond extract 1 tsp. cornstarch Cream the cream cheese with the sugar until soft. Add the eggs one at a time, beating after each one. Add whipping cream and extract. Mix flour and cornstarch together in a small bowl, and then add the melted butter to it. Mix well. In another bowl, put some of the cream cheese mixture in, and then gradually add the butter/flour mixture to it. Return the mixture to the rest of the cheesecake batter. Pour into a spring form pan and bake in a preheated 350° oven for 1 hour. Turn off oven and leave in the oven for 1 hour with the door ajar. Topping: 1c. sour cream 2 Tbsp. sugar 1 tsp. vanilla Mix the topping together and spread on the cheesecake. Reheat the oven and bake cheesecake at 425° for an additional 10 minutes. Cool and refrigerate 24 hours before serving. Note: Cheesecake can be poured into a crust if desired. Also, cherry pie filling can be spooned over topping, or just fresh strawberries are nice!

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FAST AND EASY MINI-DOUGHNUTS 1 roll biscuits (found in cooler section of store - quantity 10) Cooking oil (enough for dough to float) ¾ c. powdered sugar Open roll of biscuits, separate individual pieces and cut each into 4 pieces. Heat cooking oil on medium fire. Test by dropping small pieces of dough into oil; should float. While waiting for oil to heat, take paper lunch bag and fill with ¾ cup of powdered sugar. When oil is hot, drop quarters of dough into hot oil. Dough should turn itself over; if not, use slotted spoon to turn. Cook until both sides are light brown, 1 to 2 minutes. Watch the doughnuts - they cook fast! When finished, drain on paper towel. Drop in paper bag of c/ sugar and shake to coat doughnuts. Repeat until all doughnuts are cooked. Makes 40 small doughnuts.

HERSHEY BAR CAKE 2 c. sugar 2 sticks butter 2 sm. cans Hershey syrup 3 sm. Hershey bars 4 eggs 1 c. buttermilk ¼ tsp. baking soda 2 tsp. vanilla 2½ c. flour Cream sugar and butter. Add eggs one at a time. Melt bars in syrup and add to mixture. Add flour, soda, buttermilk and vanilla. Bake in greased tube pan at 300o for 1 hour or until done.

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HUMMINGBIRD CAKE 3 c. all-purpose flour 2 c. sugar 1 t. baking soda 1 t. salt 1½ c. Crisco oil 3 eggs beaten 1½ t. vanilla 1 8 oz. can crushed pineapple undrained 1½ c. chopped bananas 1 c. chopped pecans Mix ingredients in order given. Do not use electric mixer. Bake in two greased and floured 9” cake pans at 350 for 25-30 minutes. ICING: 1 8 oz. pkg. cream cheese softened ½ cup butter softened (1 stick) 1 one-pound box powdered sugar 1 t. vanilla 1 c. chopped nuts Mix all ingredients together and spread on top and between layers of cooled cake.

ITALIAN CHEESECAKE 1 (16 oz.) container ricotta cheese 2 (8 oz.) pkgs. cream cheese (softened) 1 pt. sour cream 1/2 c. butter melted and cooled 1/3 c. all-purpose flour 4 eggs 1 T. vanilla extract 1 tsp. lemon juice 3 T. cornstarch 1½ c. sugar Preheat oven to 350 degrees. Grease a spring-form pan. Mix ricotta, and cream cheese in a bowl until combined. Mix in vanilla, eggs, sugar, flour, cornstarch, lemon juice, and butter. Add the sour cream last and stir. Pour the mixture into the greased spring-form pan. Bake in the oven for 1 hour. Turn off the oven and leave the cake in for another hour. Let the cake cool completely in the refrigerator before serving.

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LADY BALTIMORE CAKE 4 eggs 1½ c. sugar 1½ stick of butter or margarine ½ c. water ½ tsp. butternut flavoring ½ tsp. vanilla 2 c. self-rising flour ½ c. buttermilk Mix eggs, sugar, margarine, water, flavorings, flour, and buttermilk in large bowl. Blend well. Pour batter into four (8 or 9-inch) cake pans. Bake in 350° oven for 20 minutes. These layers are supposed to be thin. Cool. Prepare icing. Icing: 1 box powdered sugar 2 T. canned cream 6 T. maraschino cherry juice ½ c. chopped pecans ½ c. whole pecans ½ c. chopped walnuts 2/3 c. raisins ½ c. maraschino cherries Combine ½ box powdered sugar, 2 T. cream and 2 T. juice. Mix well. Add remaining juice and cream alternating with remainder of powdered sugar until smooth. Spread 1/4th of pink icing on first layer of cake. Then in a small mixing bowl add chopped pecans, cherries, walnuts and raisins together. Spread 1/3 of mixture on top of icing. Alternate with two more cake layers. Top last layer with remaining pink icing. Decorate by arranging pecan halves and cherries as you like.

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MANDARIN ORANGE CAKE Cake: 1 box Duncan Hines Butter Recipe cake mix 4 eggs ½ c. Wesson oil 1 can mandarin oranges Frosting: 1 lg. pkg. Butter Pecan instant pudding 1 lg. can crushed pineapple in juice 1 lg. container Cool Whip Combine all cake ingredients in medium bowl and mix well with a mixer. Makes either three round layer cake pans or one 9x13. Grease pans and put waxed paper in bottom for layer cakes. Bake at 350° until done. Prepare frosting by blending ingredients together by hand (do not use a mixer). Frost cake; keep refrigerated.

MEXICAN FRUIT CAKE (WITH CREAM CHEESE ICING) 2 c. sugar 2 c. plain flour 2 t. baking soda 1 c. chopped nuts 2 eggs 20 oz. can crushed pineapple, drained CREAM CHEESE ICING: 1 stick butter 2 c. powdered sugar 8 oz. cream cheese 1 t. vanilla CAKE: Preheat oven to 350 degrees. Combine pineapple and baking soda; add eggs, sugar, flour and nuts. Mix well. Grease and flour (or spray with vegetable spray) 9x13x2 inch pan. Bake at 350 degrees for 30 to 40 minutes. Let cool. ICING: Blend ingredients well and spread on top of cooled cake.

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MILKY WAY CAKE 8 reg. size Milky Way candy bars 2 sticks butter or margarine 2 c. sugar 2½ c. flour ½ t. baking soda ¼ t. salt 4 eggs 1 c. buttermilk 1 t. vanilla 1 c. pecans, chopped Preheat oven to 325°. Grease and flour a tube pan. Melt candy bars with one stick of butter in a double boiler. Cream sugar and one stick of butter. Sift together the flour, baking soda and salt. Add eggs to sugar mixture one at a time, beating well after each addition. Add flour mixture alternately with buttermilk. Add vanilla, candy mixture and pecans, mixing well. Pour into the prepared tube pan. Bake approx. 1½ hours. Test to see if done at 1 hour and 15 minutes. Cake is best when just barely done.

MOCK LEMON MERINGUE CAKE 1 pkg. Lemon Supreme Cake mix 2 c. prepared lemon pudding (reg. or instant) 1 (8 oz.) Cool Whip Prepare cake as directed on box, baking in a 10” tube pan. Cool. Split cake into three layers. Stir pudding until smooth. Spread 1/3 of filling between each layer and on top of cake. Frost sides and center with Cool Whip. Refrigerate.

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PISTACHIO NUT SWIRL CAKE ¼ c. sugar ½ c. nuts, finely chopped 1 t. cinnamon 1 box yellow cake mix 1 sm. pkg. Jell-O pistachio instant pudding mix 4 eggs ½ c. sour cream ¼ c. oil ½ t. almond extract 7 drops green food coloring Combine sugar, nuts and cinnamon; set aside. Combine remaining ingredients in a large bowl, beating well with an electric mixer for 4 minutes. Pour 1/3 of mixture into a greased and floured 10” tube pan and sprinkle with ½ the sugar mixture. Repeat layers, finishing with cake batter. Bake at 350° for 45-50 minutes or until cake tests done. DO NOT UNDER BAKE. Cool in pan about 15 minutes, remove and finish cooling on a rack. Recipe note: In high altitudes: Add 2/3 c. flour and 2/3 c. water; reduce oil to 2 T. then bake at 375° for 50 - 55 minutes.

SEVEN-UP CAKE Cake: 1 pkg. Duncan Hines Lemon Supreme cake mix 1 box instant lemon pudding mix ½ c. Crisco oil 4 eggs 10 oz. 7-Up Mix together and beat 5 minutes until mixed well. Bake at 350° for 35 to 40 minutes. Frosting: 1½ c. white sugar 2 eggs 2 Tbsp. flour 1 stick butter 1 c. crushed pineapple 1c. coconut Cook all ingredients, except coconut, on low heat until mixture thickens, stirring constantly. Add the coconut and let cool. Spread on cake.

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TEXAS CHOCOLATE CAKE 2 eggs 2 c. sugar 2 c. flour 1 c. water 4 T. cocoa powder (like Hershey’s) 1 stick butter ½ c. shortening ½ c. buttermilk 1 t. baking soda 2 t. vanilla 1 t. cinnamon, opt. Preheat oven to 375°. Sift flour and sugar into a large mixing bowl and set aside. Combine water, cocoa, butter and shortening in a 2 qt. saucepan. Mix with a wire whisk. Bring to a boil, pour over the flour/sugar mixture. Add eggs, buttermilk, baking soda, vanilla and cinnamon; blend well with a wire whisk. Pour into 9 X 13 pan that has been sprayed with Pam (or greased). Bake about 30 minutes, until center springs back when lightly touched. Frost while warm with Chocolate Icing. Note: I do not keep shortening on hand these days, so often use 2 sticks of butter instead of the listed 1 stick and ½ c. shortening. I have also made the substitute for buttermilk using a tsp. of vinegar with whole milk. Chocolate Icing 1 stick butter 4 T. milk 4 T. cocoa powder 1 box powdered sugar ½ tsp. salt 1 T. vanilla 1 c. chopped pecans, opt. Bring butter, milk and cocoa powder to a boil in a medium saucepan. Remove from heat and add powdered sugar, vanilla and salt. Beat with an electric mixer until smooth. Spread on slightly warm cake. Add pecans if desired, either to the top while warm or stir into the icing before spreading.

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TUNNEL OF FUDGE CAKE 1½ c. butter 6 eggs 1½ c. sugar 2 c. all-purpose flour 2 c. walnuts, chopped 3½ c. or ½ pkg. creamy double Dutch frosting mix Cream butter in large mixing bowl at high speed. Add eggs one at a time, beating after each. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts. Pour batter into well-greased and floured Bundt pan. Bake at 350° for 60-65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.

TURTLE CAKE 1 Box German Chocolate cake Mix ¾ c. butter 1 c. chocolate chips ½ pkg. caramels (26) ½ c. evaporated milk 1 c. chopped pecans Prepare cake mix batter by package directions. Pour half into 9x13- inch pan. Bake for 15 minutes at 350 degrees. While cake bakes, melt caramels, butter and milk in double boiler or microwave, stirring occasionally. Pour half over baked cake. Put chocolate chips and pecans on top of that; pour remaining cake batter on top of it all. Top with rest of caramel, chocolate chips and pecans and bake another 25 minutes.

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COOKIES CHOCOLATE PEANUT BUTTER BARS 1 c. peanut butter 6 T. (¾ stick) butter 1¼ c. sugar 3 eggs 1 tsp. vanilla extract 1 c. all-purpose flour ¼ tsp. salt 2 c. Nestle Toll House milk chocolate morsels Preheat oven to 350o. In large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla extract, beat until creamy. Blend in flour and salt. Stir in one cup of morsels. Spread into ungreased 13 x 9-inch baking pan. Bake for 25 to 30 minutes, or until edges begin to brown. Immediately sprinkle with remaining morsels. Let set for 5 minutes then spread morsels evenly over top. COCONUT PECAN COOKIES 1 pkg. yellow cake mix 1 pkg. coconut pecan frosting mix ½ c. melted butter or margarine 2 eggs, well beaten Preheat oven to 350°. Grease cookie sheet. Combine in a large bowl all ingredients; stir until moistened. Roll into balls the size of walnuts. Place on cookie sheets about 1 ½ inches apart. Bake at 350° for 10-15 minutes or until golden brown. Makes about 4 dozen.

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GINGERBREAD BOYS 1/2 c. shortening 1/2 c. sugar 1/2 c. dark molasses Ÿ c. water 2 1/2 c. all-purpose flour 3/4 t. salt 1/2 t. baking soda 3/4 t. ginger 1/4 t. nutmeg 1/8 t. allspice Trimmings: peanut M&M's, red licorice, etc. Cream together shortening and sugar. Blend in the remaining ingredients and mix well. Cover and chill 2 - 3 hours. Preheat oven to 375°. Roll out dough to 1/4 in. thickness on a lightly floured board. Cut with cookie cutter and place on ungreased cookie sheet. Cook until slightly brown around the edges. Do not overbake. Press in peanut M& M's, red licorice, etc. for trim.

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ITALIAN WEDDING COOKIES 1½ c. finely ground almonds 3 c. sifted all-purpose flour ¼ tsp salt 1½ c. softened butter (unsalted) ¾ c. powdered sugar 2 tsp. vanilla extract 1/3 c. powdered sugar for rolling Preheat oven to 325 degrees. Cream softened butter in a bowl. Add the salt and powdered sugar and beat until fluffy. Blend in the flour a little at a time. Add the almonds and vanilla and blend it well. Using a teaspoon of the mixture, shape it into a crescent, and place on ungreased cookie sheet. Bake for 16 minutes (you do not want the cookies to brown) Roll cookies in powdered sugar when they are warm enough to handle. Roll cookies in the powdered sugar again, once they have cooled off. Makes 2 dozen cookies. MEXICAN PECAN PRALINES 2 c. brown sugar 2 T. butter 1/4 c. evaporated milk 1c. pecans Stir sugar, milk and butter over heat until sugar is dissolved. Add pecans. Boil without stirring until soft ball stage (236-238°). Remove from heat and stir until mixture starts to thicken. Drop from a teaspoon on to waxed paper. Yields 20 pralines. (Walnuts can be used if desired.)

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OATMEAL COOKIES 1 c. brown sugar ½ c. shortening ½ c. milk 1 egg 3 c. oatmeal ½ t. baking soda 1½ c. flour 2 t. baking powder ¼ t. cinnamon ½ c. nuts Combine the sugar, shortening, milk and egg until creamy. Add the flour, baking powder, soda and cinnamon. Stir in the oatmeal and nuts. Drop by spoonful on to a cookie sheet. Bake at 350° for 10 - 12 minutes. Do not cook too fast.

OLD FASHIONED TEA CAKES ½ c. butter or margarine 1½ c. flour ½ c. sugar ¼ t. salt 3 T. milk 1½ t. baking powder 1 egg Nutmeg, to taste Nuts to sprinkle top (opt.) Mix to a soft dough. Roll out on waxed paper; cut and bake at 350 for 10-12 minutes (not too fast).

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PEANUT BUTTER BARS 1 c. all-purpose flour ½ c. sugar ½ c. brown sugar packed ½ tsp. soda ¼ tsp. salt ½ c. butter, softened 1/3 c. peanut butter 1 egg 1 c. oats Mix sugars, egg, butter and peanut butter. Mix flour, salt, soda, and oats together. Mix well and spread on a shallow pan. Bake 15 minutes at 350°. Mix ½ box of powdered sugar and 1/3 cup peanut butter and a little warm water just enough for desired consistency. Put on cake when warm.

PECAN PUFF ½ c. butter 2 T. sugar I tsp. vanilla 1 c. pecans, ground 1 c. sifted flour Powdered sugar Cream butter and sugar together. Add vanilla. Mix ground pecans and flour and add to creamed mixture. Roll into small balls and place on cookie sheet. Bake in slow oven (300°) for 45 minutes. Remove from cookie sheet and roll in powdered sugar with hot. Cool. Roll again in powdered sugar.

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PECAN SNOWBALLS - CHEWY 1 pouch (1 lb., 1/2 oz.) Betty Crocker’s sugar cookie mix 1/2 c. (1 stick) butter, softened 1 egg 1/2 c. cornstarch 3/4 c. ground pecans 1 tsp. vanilla extract Confectioners' sugar In a large bowl, mix all the above ingredients until dough forms. For each cookie, roll 1 T. cookie dough between hands to form a ball. Place on ungreased cookie sheet. Bake 10-12 minutes, or until set and bottoms are lightly browned. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely, and then roll in powdered sugar.

SNICKER DOODLES 1 1/2 c. sugar 1/2 c. butter, softened 1/2 c. shortening 2 eggs 2 3/4 c. all-purpose flour 2 t. cream of tartar 1 t. baking soda 1/4 t. salt 2 T. sugar 2 t. ground cinnamon Heat oven to 400°F. Mix sugar, butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls. Mix sugar and cinnamon; roll balls in mixture to coat. Place about two inches apart on ungreased cookie sheet. Bake until set, 8-10 minutes. Immediately remove from cookie sheet. Makes about 6 dozen cookies.

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COBBLERS AND PUDDINGS

APPLE CRISP 4 c. peeled and sliced apples 2/3 to ¾ c. brown sugar ½ c. flour ½ c. oats ¼ tsp. cinnamon 1/3 tsp. nutmeg 1/3 c. margarine, softened Heat oven to 375°. Grease square pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender. Serve warm with ice cream or cool whip.

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BANANA PUDDING Ripe bananas Vanilla wafers Custard: 2 c. canned milk and 2 c. water (OR you can use 4 c. of regular milk instead) 1 c. sugar (may be reduced to ½ c.) 1 c. flour Dash of salt 4 eggs, separated 2 T. butter 1 t. vanilla Custard: Bring milk to a boil in med-size pot. Mix together sugar, flour, salt, egg yolks, and enough water to make a paste (If you do not want to make a meringue, you can use the whole egg.) Stir the egg paste mixture into the boiling milk and cook over med. heat until the mixture thickens. Remove from heat and stir until smooth. Add the butter & vanilla. To assemble the pudding: Alternate vanilla wafers, sliced bananas and cooked custard in a medium size dish or a 9 x 13 baking dish. Top with your favorite meringue, if desired. If you need a meringue recipe, this one is easy. Meringue: 3 egg whites 1 t. cream of tartar ½ c. sugar 1 T. vinegar To prepare meringue: beat the egg whites until stiff, add the cream of tartar and the sugar alternately with the vinegar while beating until it holds stiff peaks. Spread meringue over top of pie sealing carefully to edges of shell. Return to oven and bake 10 to 15 minutes or until meringue is golden brown. Cool, chill before serving. Refrigerate any leftovers. Variations of the Custard: This recipe is a good basic custard and it may be used to make other flavors. Chocolate pie: add 3 heaping T. of Hershey's cocoa to the dry mixture. Coconut pies add ¾ to 1 c. shredded coconut to the cooked custard and sprinkle additional coconut on top of the meringue. Pineapple custard pie: add ¾ to 1 c. drained, crushed pineapple to the cooked custard.

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BANANA PUDDING II ¾ c. sugar 1/3 c. flour Dash of salt 4 eggs, separated 2 c. milk ½ tsp. vanilla extract 35-45 vanilla wafers 5 med. bananas Combine ½ cup sugar, flour and salt in saucepan. Stir in egg yolks and milk. Blend well. Cook stirring constantly over medium heat until lightly thickened. Remove from heat. Add vanilla. In 2 quart casserole place a layer of vanilla wafers then a layer of thin sliced bananas. Alternate a layer of each until you almost reach the top of the bowl. Pour sauce over layers in bowl. Take a spoon and lightly lift and separate around a few of the wafers so sauce can drain through to bottom of casserole. Save a small amount to pour over the top of the pudding before topping is added. Note: Topping information is separate. Topping: 4 eggs whites ½ c. sugar ½ t. vanilla Beat egg whites until soft peaks form. Add sugar beating until it peaks well. Add vanilla and mix well. Spread on top of pudding. Make peaks with spoon. Place in 325 to 350 oven (depends on type of dish you are using). Bake until lightly browned. Only 3 to 4 minutes – watch careful to not over brown.

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BANANA SPLIT DESSERT 3 sticks butter, room temp 2 eggs 2 c. powdered sugar 2 c. graham cracker crumbs 3 - 4 lg. bananas 1 (13 ½ oz.) can crushed pineapple, drained 1 small jar maraschino cherries Cool Whip, thawed ½ - 1 c. pecans, chopped Crust: Combine cracker crumbs and 1 stick of butter (melted) to make a crust; press into a 9 x 13" glass baking dish. Filling: Combine powdered sugar, 2 sticks of butter and eggs. Beat at medium speed five minutes. Pour this mixture over the crust and spread evenly. Slice and arrange a layer of bananas, then a layer of the pineapple over the bananas. Cover with the whipped topping and garnish with pecans and cherries. Refrigerate at least 3 hours. Recipe note: This recipe can be made the day before serving.

BLUEBERRY COBBLER 3 c. fresh blueberries, rinsed (can also use frozen or canned) 3 T. sugar ¾ c. water 2 T. quick cooking tapioca 1 ¼ c. Bisquick ½ t. vanilla ½ c. milk Combine the blueberries, sugar, tapioca and water in the bottom of a shallow 2 qt. casserole dish. Sprinkle with vanilla. Blend (using a fork) the Bisquick and the milk together until evenly moistened and spoon over the top of the berries. Bake in a preheated 350° oven for 30 - 40 minutes until the Bisquick is golden brown. Makes 8 servings.

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MICROWAVE RICE PUDDING 2 c. cooked rice 1¼ c. milk 2 eggs, beaten ½ c. sugar 1/8 tsp. salt ½ c. raisins ¼ tsp. cinnamon ½ tsp. vanilla Measure milk in 1-quart bowl. Microwave 30 seconds on high. Stir. Microwave another 30 seconds on high or until almost boiling. Combine eggs, sugar and salt in 2-quart casserole dish. Stir in scalded milk. Mix in rice, raisins, cinnamon and vanilla thoroughly. Microwave on High 4 minutes; stir again. Let stand 5 to 10 minutes until set. OLD FASHIONED CORN PUDDING 3 or 4 c. creamed corn (preferably fresh) 1 stick margarine or butter 2 eggs 1 tsp. salt 2 tsp. honey 1 c. milk 2 tbsp. flour Corn pudding is almost as old as New England and was originally called Indian pudding. For a true New England flavor try maple syrup in place of honey. Blend honey and milk together. Add flour gradually. Stirring until smooth. Add eggs, corn, butter and salt. Bake in greased baking dish at 350 for about 20 minutes. Let set 5 to 10 minutes. PEACH COBBLER 2 c. flour 2 c. sugar 4 tsp. baking powder 1 tsp. salt 2 sticks butter or margarine 2 lg. cans peaches with juice Mix the first 5 ingredients to form a batter. Melt the two sticks of butter and pour into the batter. Add the peaches and juice. Sprinkle another cup of sugar over the top and bake at 350° for 1 hour, or until brown on top. 98


TIRAMISU 6 egg yolks ¾ c. sugar 2/3 c. milk 1 ¼ heavy cream 1 T. vanilla extract 1 lb. mascarpone cheese ¼ c. strong brewed coffee, room temperature 2 (3 oz.) pkgs of ladyfinger cookies 1 T. unsweetened cocoa In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk, and cook over medium heat stirring constantly until it comes to a boil. Boil gently for a minute, then remove from heat and cool slightly. Cover tightly and chill in refrigerator for 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside. Whisk mascarpone cheese into the yolk mixture until smooth. Split ladyfingers in half lengthwise on a plate and drizzle them with the coffee. Arrange half of the soaked ladyfingers in bottom of a 7 x 11 inch dish. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4-6 hours until set.

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VANILLA ICE CREAM – HOMEMADE STYLE 1 lg. box instant vanilla pudding mix Pinch of salt 1 can Eagle Brand milk 2 - 3 T. vanilla 1 pt. half and half 6 - 7 eggs, separated 3/4 - 1c. sugar Milk (whole or skim) Beat together the pudding, milks, sugar and salt. Blend well, add vanilla and egg yolks, mixing well. Whip egg whites until stiff and fold into mixture. Put into ice cream canister and add milk to "fill line". Refrigerate for several hours before freezing. Makes 6 qts. Recipe note: This is a basic recipe. Make different flavors by adding strawberries, peaches, chocolate, etc.

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PIES

CHOCOLATE SUPREME PIE Crust: 1 stick soft butter or margarine 1 c. flour Filling: 1 (8·oz.) cream cheese, softened ½ of lg. Cool Whip 1 c. powdered sugar Topping: 2 sm. pkgs. instant chocolate pudding mix ½ of lg. Cool Whip ½ c. chopped nuts Mix crust mixture and press into oblong pan. Bake 20 minutes at 350°. Cool. Mix ingredients for filling and spread over cooled crust. Prepare 2 small packages of instant pudding mix according to directions, using 3 cups of milk. Pour over filling mixture. Top with remaining half of Cool Whip. Sprinkle with nuts. Refrigerate.

COCONUT PIE 2 c. milk ¼ c. butter or margarine ¾ c. sugar 4 eggs 1½ t. vanilla ½ c. Bisquick 1 c. flaked coconut Dash of nutmeg (opt.) Add first six ingredients in blender and blend for 3 minutes. Pour into a greased 10” pie plate and let stand for 5 minutes. Sprinkle with coconut and nutmeg. Bake at 350° for 40 minutes.

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ECLAIR PIE 3½ c. milk 2 sm. pkg. vanilla instant pudding mix 1 (8 oz.) Cool Whip Graham crackers, broken into pieces Chocolate frosting Prepare the pudding with the milk according to package instructions. Fold in the whipped topping. Line bottom of 9x13 pan with graham crackers and a layer of pudding; repeat, ending with crackers. Frost with chocolate frosting. Chill. FRENCH COCONUT PIE 1 (9·inch) unbaked pie shell 1¼ c. sugar 1 T. flour ¼ c. buttermilk 3 eggs 2 T. butter 1 can flaked coconut 1 tsp. vanilla Mix flour and sugar. Add milk and eggs. Beat well. Melt butter and add to mixture. Add coconut and vanilla. Pour into unbaked pie shell and bake at 350 ° for 30 minutes.

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LEMON MERINGUE PIE 1 (8 ½”) baked pie shell Filling: 1 ½ c. water, divided ½ c. sugar 1 box Jell-O lemon pie filling 3 egg yolks, divided To prepare filling: bring 1¼ c. water to a boil and add ½ c. sugar; stir to dissolve. Combine ¼ c. water, pie filling mix and egg yolks; stir into the sugar water and cook over low heat until the mixture thickens, about 2 or 3 minutes. Pour into freshly baked piecrust. Spread meringue over the top and bake medium oven until lightly browned. Meringue: 3 egg whites 1 t. cream of tartar ½ c. sugar 1 T. vinegar To prepare meringue: beat the egg whites until stiff, add the cream of tartar and the sugar alternately with the vinegar while beating - until it holds stiff peaks. Spread meringue over top of pie sealing carefully to edges of shell. Return to oven and bake 10 to 15 minutes or until meringue is golden brown. Cool, chill before serving. PECAN PIE 3 eggs, slightly beaten ¾ c. brown sugar ¾ c. white Karo syrup ¾ c. pecans 2 T. butter 2 T. cream ½ tsp. vanilla 8-lnch unbaked piecrust Mix all ingredients together, adding nuts last. Pour into unbaked piecrust. Bake in slow oven at 325° for 50 to 60 minutes.

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STRAWBERRY PIE - FRESH 9-in.baked pie shell ž c. sugar 2 T. cornstarch 2 T. white corn syrup 1 c. water 2 T. strawberry gelatin 1 qt. strawberries, cleaned and halved Mix sugar, cornstarch, syrup and water. Bring to a boil and cook until thick and clear. Add gelatin. Stir to dissolve. Cool. Arrange strawberries to cover pie shell. Pour gelatin mixture over strawberries and chill until set. Serve with whip cream.

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CANDY FUDGE 3 c. sugar 1/3 c. cocoa 1½ c. milk 1 stick butter 2 t. vanilla Mix all ingredients. Boil for 15 minutes. Remove and add butter and vanilla. Stir while boiling. Pour into pan lines with waxed paper. Let cool before cutting.

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MICROWAVE CARAMEL POPCORN ½ c. light Karo syrup ½ c. brown sugar ½ stick butter or margarine ½ t. salt ¼ t. baking soda 2 ½ - 3 qt. popped corn 1 t. vanilla Place popcorn into a large, brown grocery bag. Combine the Karo syrup, sugar and butter and cook in the microwave on high for 4 minutes, stirring twice. Remove from microwave and add salt, baking soda and vanilla; stir until foamy. Pour mixture into the bag and shake to coat the popcorn. Return bag to microwave and cook 1½ minutes on high. Remove bag and shake to coat. Repeat three more times. Total cooking time should be about 3 minutes. Let cool, then break apart. Store in plastic container or canister. Recipe note: you can adjust the amount of caramel coating to suit your taste or calorie intake.

PEANUT BRITTLE 2 c. sugar ½ c. water 1 c. Karo white syrup 2 tsp. baking soda 2 c. raw peanuts Bring the sugar, water and syrup to a boil. Add nuts and cook until amber colored. Remove from heat; add baking soda. Stir fast and pour into deep buttered cookie sheet.

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PEANUT CLUSTERS 2 c. chocolate chips 4 cubes of almond bark bar 2 c. salted peanuts Melt cubes of bark bar and chocolate chips together in saucepan. In a large bowl, pour in peanuts and melted bark bar/chip mixture. Stir. Drop by spoonful on waxed paper. Cool in refrigerator.

QUICK CANDY 1 bag of chocolate chips (morsels) 1 cup of chopped walnuts Stir ingredients in saucepan until chips melt and nuts are blended. You may add a tablespoon of water if too think. Drop by teaspoonful on waxed paper or aluminum foil. Let sit in refrigerator for a few minutes to firm. Transfer to serving dish. For variation, you may use butterscotch chips, peanut butter chips or mint chips. You may use pecans, raisins, coconut, instead of nuts or a mix of all if desired.

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THIS AND THAT

BLIZZARD PARTY MIX 2 c. Corn Chex 2 c. miniature pretzels 1 c. dry roasted peanuts 20 caramels, coarsely chopped 1pkg. (10-12 oz.) white baking chips Combine the first four ingredients in a large bowl. Melt chips in microwave about 1 minute (varies by microwave), stir until smooth – do not overheat. Pour over cereal mixture and toss to coat. Immediately spread onto waxed paper-lined baking sheet; let stand until set, about 20 minutes. Break into pieces. Store in an airtight container. Yield: 6 cups (5 servings)

CORNBREAD DRESSING 1 pkg. cornbread mix, prepared as directed on box 1 pkg. Bisquick biscuit mix, prepared 1 bunch parsley 1 bunch green onions 1 small – medium white onion 1-2 sticks unsalted butter 1 egg Chicken broth (the canned or box brand work great), as needed Salt & pepper, to taste The day before you need the dressing, bake biscuits and cornbread (as directed on packages). After cooling, combine both breads, crumbling into a medium to large bowl (according to the amount of dressing you are making). Store in a dry place covered with a regular dishtowel. On the day you need your dressing, heat oven to 350-375 degrees (depending on the thickness of dressing in pan; bake chicken dressings at 375 degrees, thinner ones at 350 degrees). Wash and chop the parsley, green onions and white onion. Sauté in ample amount of butter. Add sautéed vegetables to the crumbled breads. Add egg and mix with clean hands. Pour some chicken broth in and continue to mix until mixture is moist. Be cautious! More broth may always be added; however, not taken out. You do not want a soggy mess. Salt and pepper to taste, and put in a deep baking pan. Bake approximately 45 minutes or until golden brown and crunchy on top. If the top starts to brown before 45 minutes, cover with foil and continue baking until done.

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CRANBERRY CHUTNEY ½ c. raisins ½ c. apple, peeled and diced ¼ c. + 2 T. sugar 1/8 t. allspice 1/8 t. ginger 1/8 t. cinnamon Dash of cloves 1 (16 oz.) can Ocean Spray Whole Berry Cranberry Sauce Combine all ingredients in a medium saucepan. Cook on med. heat, stirring occasionally until apples are tender and sauce has thickened slightly, about 30 minutes. Makes about 2½ cups. Recipe note: I got this recipe when we toured through the Ocean Spray factory in Plymouth, MA. It is great with crackers.

EASY EGGS Eggs hardboiled Here is how to get perfectly hard cooked eggs every time without the gray ring-aroundthe-yolk, telltale sign of an overcooked egg. Place eggs in a single layer in a saucepan and cover them with about 1 inch of cold water. Bring wa ter to a boil, cover tightly, and remove from heat; let stand for 20 minutes. Transfer eggs to a bowl of ice water and let stand until completely cooled.

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FUDGE FROSTING 1 stick butter 2 c. sugar ½ c. dry cocoa ½ c. whole milk 1 c. chopped pecans 1 tsp. vanilla Combine butter, sugar, cocoa and milk in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil one minute - time carefully. Remove from heat and set in a sink of cold water. Beat with an electric mixer, adding vanilla as it thickens to a spreading consistency. The nuts may be stirred in the frosting or sprinkled on top of your frosted cake. This makes enough frosting for a 9 X 13 cake or two layers.

TERIYAKI MARINADE ½ c. sugar 1 c. soy sauce ¼ c. wine or sherry 1 T. fresh ginger root, grated 1/4 T. garlic juice or grated garlic Dash of MSG Combine the marinade ingredients in a blender for about 10 - 15 seconds. Use the meat of your choice. Suggestions would be flank steak or your choice of beef, chicken or pork. Marinate 3 - 6 hours or overnight, stirring often to make sure all meat is covered. Cook as desired.

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AND FINALLY RECIPE OF HAPPINESS* 2 heaping c. patience 1 heartful love 2 handfuls generosity 1 dash laughter 1 heedful understanding Sprinkle generously with kindness Add plenty of faith and mix well. Spread over a period of a life­time and serve everybody you meet. * This one does not count in the 200 recipes – it is a bonus from Joy!

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The Book of Joy  

Favorite recipes from Joy Bartay

The Book of Joy  

Favorite recipes from Joy Bartay

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