1-1/2 c. sugar
1/2 c. lemon juice
2 Tbsp. lemon zest
4 c. buttermilk
Stir sugar, lemon juice and zest in a medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Freeze according to ice cream maker directions. Serve with blackberry sauce and Lemon Butter Cookies.
Blackberry Sauce
1 lb. frozen blackberries
5 Tbsp sugar
Combine and put into refrigerator overnight.
3/4 c. butter, softened
2/3 c. sugar
2 Tbsp. lemon zest
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
powdered sugar
Beat butter in large bowl until light. Beat in sugar and lemon zest. Add egg, vanilla and salt. Beat until well blended. Add flour (one cup at a time) beating until just blended after each addition. Divide dough in half, flatten into disk, wrap in plastic and refrigerate until firm--about 30 minutes.
Roll first disk on well-floured surface to 1/4" thick. Cut and place on uncreased cookie sheet. Bake at 375 degrees for 8 minutes. Cool on racks for 30 minutes and dust with powdered sugar.
Serve with Lemon Buttermilk Sorbet.
1 lb. ground beef
3/4 lb. bacon, diced
1 onion, diced
2 cans pork n' beans
1 can kidney beans
1 can butter beans
1 can chili beans
1 c. ketchup
1/4 c. brown sugar
3 Tbsp. vinegar
1 tsp. salt
1/2 tsp. pepper
Combine ingredients in slow cooker and set to low for at least 4 hours.
1 lb. ground beef
1/2 onion, chopped
1 can tomato soup
1 can green beans, drained
mashed potatoes
grated cheddar cheese
Brown ground beef and onion. Drain. Add soup and beans. Heat until hot and bubbly. Spread mashed potatoes on top. Sprinkle with cheese. Cover and take off heat. What for cheese to melt.
1/3 c. shortening
1/2 c. sugar
1 egg
1-1/2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter, melted
Mix shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes. After baking immediately roll puffs in melted butter, then in cinnamon and sugar.
1/4 c. water
2 Tbsp. cocoa powder
2 Tbsp. sugar
1-1/2 c. milk
1/4 tsp. vanilla
whipped cream
Combine water, cocoa powder and sugar in a pink glass measuring cup. Microwave on high 30 seconds. Stir well. Add milk and microwave for 1 to 1-1/2 minutes. Add vanilla. Pour into mug and garnish with whipped cream.
2 c. potatoes, grated
3 Tbsp. milk
2 eggs, beaten
1/4 small onion, minced
2 Tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. baking powder
Soak potatoes in cold water for one hour. Drain and dry. Combine all ingredients. Mix thoroughly. Drop by rounded tablespoons on a hot griddle. Cook each side until golden brown.
1 c. fresh cilantro, packed
3 Tbsp. lime juice
1 garlic clove, minced
1 tsp. Dijon mustard
1/4 tsp. hot pepper sauce
3/4 c. mayonnaise
Blend first five ingredients in food processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Season with salt and pepper.
2 cans black beans, divided
1 can corn, drained
2 tomatoes, diced
1/4 c. bell pepper, diced
1/4 c. green onion, sliced
1/4 c. pineapple, tidbits
1 Tbsp. cilantro, chopped
1 jalapeno, chopped
4 Tbsp. red wine vinegar
juice of 1/2 a lime
3 Tbsp. honey
1 Tbsp. salt
1 tsp. pepper
pinch of cumin
Mix all ingredients and refrigerate for at least one hour.
44 oz. beef, cubed
3/4 c. onion, chopped
5 garlic cloves
1 c. chicken broth
2 cans chiles
1 can El Pato
1 can tomato sauce
1 c. beef broth
1-1/4 Tbsp. cumin
1 tsp. salt
1/4 tsp. adobo seasoning
pinch of brown sugar
1/2 c. chili powder blend*
pinch of jalapeño powder
Brown beef in oil in large pot. Add onion, garlic and chicken broth. Simmer for one hour. Add chile peppers, beef broth, tomato sauces and 1 tsp. hot popper sauce (optional). Simmer for one hour. Add cumin, chili powder and salt. Simmer for 45 minutes. Add remaining ingredients and simmer for 15 minutes.
*Chili Powder Blend
1/2 c. Anaheim (California) chili powder
2-1/4 Tbsp. New Mexico chili powder
1/2 ts. Arbol chili powder
1/2 c. butter
1/2 c. shortening
1-1/2 c. sugar
2 eggs
2-3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2 Tbsp. cinnamon
Cream butter and shortening. Add sugar and eggs. mix in flour, cream of tartar, baking soda and salt. Roll in balls and then roll in cinnamon and sugar. Bake at 400 degrees for 8-10 minutes.
Based on the recipe found a.
Brownies
1 c. flour
1/2 c. butter
1/2 tsp. salt
4 eggs
1 tsp. vanilla
1 can chocolate syrup
1 c. sugar
Combine ingredients. Beat for three minutes. Pour into greased 9X13 pan. Bake at 350 degrees for 30 minutes. Cool completely.
Filling
2 c. powdered sugar
1/2 c. butter
1 Tbsp. water
1/2 tsp. mint flavoring
3 drops green food coloring
Combine filling ingredients and beat until creamy. Spread over brownies and refrigerate.
Topping
10 oz. chocolate chips
9 Tbsp. butter
Melt topping ingredients and cool for 30 minutes. Spread on top of mint filling and chill.
3/4 c. butter
2 c. flour
1/2 c. powdered sugar
1/2 tsp. salt
4 eggs
1-3/4 c. sugar
1/4 c. flour
1 tsp. lemon zest
2/3 c. lemon juice
Combine butter, flour, powdered sugar and salt with pastry blender. Sprinkle mixture into 9X13 pan and press evenly into bottom. Bake at 350 degrees for 20 minutes.
While baking shortbread, whisk eggs and sugar until combined well. Stir in flour, lemon zest and lemon juice. Pour over hot shortbread. Reduce oven temperature to 300 degrees and bake for 30 minutes or until set. Cool completely. Sift powdered sugar on top and cut into bars.
Marinara
2 lbs. tomatoes, peeled and seeded
2 Tbsp. olive oil
3 garlic cloves
6 oz. can tomato paste
5 basil leaves
1 tsp. salt
Chop tomatoes in food processor. Heat oil in heavy saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1-1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes.
Filling
1-1/2 c. ricotta cheese
1 c. Romano cheese, grated
2 eggs, beaten to blend
1/4 c. prosciutto, coarsely chopped
1/2 package frozen spinach, thawed
6 oz. mozzarella cheese, grated
Beat ricotta in medium bowl until smooth and creamy. Mix in Romano cheese, eggs, prosciutto and spinach. Fold in mozzarella.
2 lb. roast
1 large can tomatoes
1 small onion
1 tsp. garlic salt
1/2 tsp. cumin
Cook roast until tender. Simmer onion with canned tomatoes and spices until onion is tender. Thicken with cornstarch and water slurry. Roll in tortillas and fry. Serve with lettuce, cheese, tomatoes, sour cream and salsa.
2 c. flour
4 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 Tbsp. shortening, heaping
milk
Mix all dry ingredients. Cut in shortening. Add milk to make a soft (not sticky) dough. Knead on counter to combine. Roll to 1/2 thickness of final biscuit. Cut biscuits. Heat small amount of oil in dutch oven. Coat both sides of biscuit with warm oil. Bake at 425 degrees until golden brown.
9-inch pie crust, baked
3/4 lb. leeks (3 medium sized)
2 Tbsp. butter
1/4 lb. thinly sliced ham
3 oz. fontina cheese
3 oz. gruyere cheese
3 oz. mozzarella cheese
3 eggs
1/8 tsp. nutmeg
1/4 tsp. pepper
1-3/4 c. creme fraiche
Rinse leeks very well. Cook in butter until very tender; 8-10 minutes. Pat dry. Line pie shell with ham covering bottom and sides. Combine cheeses together and sprinkle in pie shell. Spread leeks on top. Whisk together eggs, nutmeg and pepper. Whisk in creme fraiche until smooth. Pour half over cheese and move around to disperse. Add remaining mixture. Cover loosely with foil. Bake at 350 degrees for 75-90 minutes. Cool for 20-30 minutes before serving.
12 oz can of frozen lemonade
1 can cold water
2 liter bottle of cold lemon-lime soda
ice
Combine lemonade and water. Pour soda over ice and add lemonade.
1/4 c. shortening
1 c. sugar
1 c. milk
1-1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 tsp. vanilla
1 quart peaches
1/2 c. sugar
nutmeg
Cream shortening and sugar in large bowl. Alternate adding milk and flour. Add baking powder, baking soda, salt and vanilla. Stir well until combined. Grease 9X13 pan and pour in batter. Drain juice from peaches and heat one cup of juice to boiling. Put peaches over top of batter. Sprinkle with 1/2 cup sugar and nutmeg. Pour boiling peach juice over the top. Bake at 400 degrees for 45 minutes.
If you use fresh peaches, double the sugar on top and use boiling water instead of boiling juice.
29 oz. pumpkin puree
2 12 oz. cans evaporated milk
4 eggs
1-1/2 c. sugar
2 Tbsp. flour
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 9-inch unbaked pie shells
Combine all ingredients except pie shells. Mix well until combined. Divide pumpkin mixture between two pie shells. Bake 450 degrees for 20 minutes. Reduce oven temperature to 350 degrees for 40 minutes. Inserted knife will come out clean. Pull out of oven and cool.
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
1-1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Mix sugars, shortening, peanut butter and egg together. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate for at least three hours. Shape dough into 3/4-inch balls, place 2 inches apart on cookie sheet; flatten by criss-crossing with a fork. Bake at 375 degrees for 10-12 minutes.
2 15-oz cans black beans, undrained and divided
3 c. water
1 package Italian salad dressing mix
1/2 c. onion, chopped
1-1/2 c. instant brown rice
Place 1-1/2 cans of beans with liquid in blender until smooth. Pour into large saucepan. Stir in water, salad dressing mix, onion and remaining beans. Bring to a boil. Stir in rice. Reduce heat to low, cover and simmer for 5 minutes. Remove from heat. Let stand for 5 minutes. Garnish with sour cream and cilantro.
2 Tbsp. olive oil
1 Tbsp. garlic
2 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
28-oz can crushed tomatoes
1 tsp. sugar
Heat oil over medium-high heat. Add garlic; cook for 30 seconds. Add herbs, salt and pepper. Cook an additional 30 seconds. Add tomatoes and sugar. Bring to a boil. Lower heat and simmer 20-30 minutes; stirring occasionally. Cool before using.
1-1/2 lbs. ground beef
1/s onion, chopped
4 oz. tomato sauce
1 c. tomato juice
1 large can crushed tomatoes
1-1/2 tsp. oregano
salt and pepper
1/2 c. cottage cheese
lasagne noodles, cooked
mozzarella cheese, grated
Brown meat and onion. Drain. Add all tomatoes with oregano, salt and pepper. Simmer for our hour. Make layers in casserole starting with sauce on the bottom. Bake at 350 degrees for 45 minutes.
4 c. chicken stock
2 Tbsp. butter
1 Tbsp. vegetable oil
3 shallots, minced
1 c. wild rice
1 c. brown rice
1/2 c. dried cranberries
1 bay leaf
2 thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. pecans, chopped and toasted
1/4 c. flat leaf parsley
In a 2 quart casserole dish, melt butter with oil. Saute shallots until translucent. Add rices and stir until coated; about 3 minutes.Add chicken stock, cranberries and seasonings. Bring to a simmer, stir and cover. Bake in oven at 375 degrees for 40-45 minutes. Remove from oven and discard bay leaf and thyme. Add pecans and parsley.
1 package yeast
1/4 c. warm water
1/2 c. hot mashed potatoes
1/4 c. shortening
1/4 c. sugar
1-1/2 tsp. salt
1 c. milk, scalded
1 egg
4 to 4-1/2 c. flour
Soften yeast in water. Combine potatoes, sugar, shortening, salt and hot milk. Cool to lukewarm. Add yeast and egg. Stir in 2 cups of flour; beat well. Stir in remaining flour to make a soft dough. Knead until smooth and elastic. Place in lightly greased bowl and let rise until double; about one hour.
Punch down, shape, cover and let rest for 10 minutes. Divide into 24 sections and form into smooth balls. Place on greased baking sheet, cover and let rise until double. Bake at 400 degrees for 10-12 minutes.
1 c. flour
1 c. whole wheat flour
1/2 tsp. salt
4 tsp. baking powder
1/2 c. brown sugar
1 c. milk
2 eggs, beaten
1/3 c. vegetable oil
Mix flours, salt, baking powder and brown sugar together in a bowl. Make sure it is mixed well without lumps.
In a separate bowl mix milk, eggs and oil together. Then add to the dry mixture. Stir just until combined. Divide into greased muffin tin. Bake at 400 degrees for 15 minutes or until golden brown.
This is based on a family friend's recipe.
2-1/2 c. warm water
2 Tbsp. yeast
2/3 c. sugar
2 tsp. salt
1 c. vegetable oil
1 c. evaporated milk
4 eggs, beaten
10 c. flour
Combine warm water and yeast in bread mixer. Add remaining ingredients.Mix well. Let rise until double. Roll out a quarter of the dough a time to 1/2" thick. Cut into donuts; let rise. Cook in hot oil.
1-1/2 c. flour
3/4 c. sugar
2-1/2 tsp. baking powder
1/4 c. shortening
3/4 tsp. salt
3/4 c. milk
1 egg
Streusel
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. pecans, finely chopped
2 Tbsp. butter, melted
Mix flour, sugar, baking powder, shortening, salt, milk and egg together in large bowl until all ingredients are combined. In separate, small bowl combine streusel ingredients. Grease a 9" pan. Spread half the batter in the pan. Sprinkle half the streusel mixture on the batter. Then pour the remaining batter and top with remaining streusel. Bake at 375 degrees for 25-30 minutes.
1 tube of biscuits
2 Tbsp. butter, melted
2 Tbsp. parsley
2 Tbsp, parmesan cheese, grated
Melt butter in round cake pan. Sprinkle half the parsley in the melted butter. Cut each biscuit into four pieces. Place biscuit pieces in pan. Sprinkle remaining parsley and parmesan cheese on top. Bake 400 degrees for 10-15 minutes or until brown. Invert pan onto plate to remove biscuits.
3 oz. frozen orange juice concentrate
1/2 c. plain yogurt
1/2 c. water
1/4 tsp. vanilla
1 banana (optional)
1/4 c. sugar
15-20 ice cubes
Blend all ingredients in a blender.
4 large potatoes
1 Tbsp. white vinegar
1/4 c. butter
1/4 c. oil
Scrub potatoes. cut potatoes into 1/4" strips. Mix vinegar and enough water to cover potatoes in a bowl. Keep in refrigerator overnight.
Next day, drain potatoes and pat dry. Preheat over to 400 degrees. Melt butter and combine oil. Toss over potatoes. Place on cookie sheet. Bake 35-40 minutes. The potatoes may stick to pan so it can be helpful to use parchment. Don't move potatoes until they are done.
Based on family recipe.
SEVEN LAYER JELLO
3 oz. package cherry gelatin
3 oz. package orange gelatin
3 oz. package lemon gelatin
3 oz. package lime gelatin
2 c. milk
1 c. sugar
2 envelopes unflavored gelatin
2 tsp. vanilla
1 pint sour cream
Dissolve each flavor of gelatin in separate bowls using one cup boiling water each. Stir until dissolved. Add 1/2 cup cold water.
Lightly grease a glass 9X13 pan. Pour lime jello into pan and refrigerate until firm.
While lime gelatin is setting, Boil milk. Add sugar and stir well. Dissolve the unflavored gelatin in 1/2 cup COLD water. Once dissolved, add to warm milk mixture. Add sour cream and vanilla. Beat with electric mixer until smooth. Let cool until room temperature.
Spoon (do NOT pour) about 1-1/2 cups milk mixture on firm lime gelatin. Refrigerate to set. Continue layers lemon, milk, orange, milk, cherry and let each layer set before adding the next one.
Start early (around 8am) to eat that evening or make the day ahead.
boneless, skinless chicken breasts
flour
2 eggs
1/4 c. water
Breading
2 c. Italian bread crumbs
1 c. shredded parmesan cheese
2-3 Tbsp. fresh thyme
3 Tbsp. fresh rosemary
4 cloves garlic
2 handfuls chopped Italian parsley
Season chicken with salt and pepper. Coat chicken in flour; then in egg and water that has been whisked together; then breading. Cook in olive oil in medium heat until deep golden, 3-4 minutes on each side. Place on rack on cookie sheet and bake at 350 degrees for 25-30 minutes.
Based on family recipe.
POPPY SEED CAKE
1 yellow cake mix
4 eggs
1 c. water
1 small package instant vanilla pudding
1/2 c. vegetable oil
3 Tbsp. poppy seeds
cinnamon and sugar for dusting
Combine cake mix, eggs, water, pudding mix and oil in large bowl. Use electric mixer to beat for 5-7 minutes, scraping the bowl often. Add poppy seeds and mix. Grease bundt cake and dust with cinnamon and sugar. Pour cake mix into pan. Bake according to cake mix directions on box.
3/4 c. shortening
3/4 c. butter
2 c. sugar
1-1/2 tsp. salt
2 eggs
1/2 c. molasses
4 c. flour, sifted
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
Cream butter and shortening. Add sugar and salt. Mix in eggs and molasses. Add remaining ingredients. Shape into balls and roll in sugar. Put on cookie sheet. Bake 350 degrees for 10 minutes. Move to cooling rack.
Based on a family recipe.
CHICKEN ENCHILADAS
cooked chicken
shredded cheese
corn tortillas
1 can cream of chicken soup
1/2 c. sour cream
1/2 can diced chiles
milk
Makes a 9x9 pan. Bake 350 degrees for 45 minutes.
Based on a family recipe.
1 lb. ground beef
1/2 onion, chopped
1 large can diced tomatoes
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar
2 tsp. chili powder
salt and pepper
1/2 lb. elbow macaroni, cooked
Cook beef and onion in pan. Drain. Add remaining ingredients and cook for 15-20 minutes.
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic
3 celery ribs, chopped
4-5 c. cornbread
1 tsp. sage
1/2 c. Italian parsley
1-1/2 tsp. thyme
3 Tbsp. milk or butter
salt and pepper
Saute onion in oil for one minute. Add garlic and celery. Cook for two more minutes. Combine all ingredients and spread in 9X9 pan. Bake 325 degrees for 20 minutes.
Based on the recipe found here.
MANGO LETTUCE WRAPS
Chicken Marinade
6 chicken breasts
1/2 c. lime juice
1 Tbsp. honey
1/2 tsp. red pepper flakes
3/4 tsp. salt
1 c. vegetable oil
Combine all ingredients in zipper bag and marinade overnight. Grill.
Dressing
1/2 c. seasoned rice vinegar
1/2 c. oil
6 Tbsp. mayonnaise
1/4 c. soy sauce
1/4 c. fresh ginger, grated
2 cloves garlic
1/2 tsp. sesame oil
Combine all ingredients.
Wraps
2 chicken breasts
1/3 c. dressing
3/4 lb Boston or Bibb lettuce
1/2 seedless cucumber, matchsticked
3 scallions, chopped
1 lb mango, cubed
1/2 c. cilantro
Add dressing to chicken and mix. Build wraps in lettuce leaves and enjoy.
Based on a family recipe.
BAKED RICE
1/2 c. butter
1-1/4 c. rice
1 can consumme soup
1 can french onion soup
Put all ingredients in a 2-1/2 quart casserole dish. Cover and bake at 350 degrees for 60 minutes.
2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. ginger
1/8 tsp. allspice
1/8 tsp. cloves
1/2 tsp. salt
3/4 c. brown sugar
1/2 c. butter, melted
3/4 c. pumpin puree
1/4 c. buttermilk
2 eggs
1 tsp. vanilla
Combine dry ingredients in large bowl. In separate bowl combine butter, pumpkin, buttermilk, eggs and vanilla. Pour wet mixture into dry mixture and stir just until combined. Divide in greased muffin pan. Bake 400 degrees for 20 minutes.
8 oz. cream cheese, softened
2 Tbsp. pesto
1/4 c. grated parmesan cheese
Combine all ingredients and shape into a ball wrapped in plastic wrap. Refrigerate for at least 3 hours. Remove from refrigerator one hour before serving to soften.
1-1/2 c. fruit juice
3/4 c. frozen fruit
2 scoops frozen yogurt or sherbet
1 c. ice
Blend together in blender.
Based on the recipe found here.
TOLL HOUSE COOKIES
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs, room temperature
2-1/4 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. semi-sweet chocolate chips
Cream butter and shortening. Add sugars, vanilla and eggs. Beat well. Add flour, baking soda and salt until incorporated. Mix in chocolate chips. Drop spoonfuls onto cookie sheet. Bake 350 degrees for 9-11 minutes.
Based on a family recipe.
CHOCOLATE CAKE
3 c. flour
2 c. sugar
2 tsp. baking soda
3/4 c. cocoa powder
1 tsp. salt
1 tsp. vanilla
1 c. vegetable oil
1 c. buttermilk
2 eggs
1 c. hot water
Combine dry ingredients in large bowl. Stir in oil, buttermilk and eggs. Mixture will be thick. Carefully add hot water a little at a time and mix until incorporated. Bake 350 degrees 40 minutes for 9x13 pan or 25 minutes for cupcakes or sheet cake. Inserted toothpick will come out clean when done.
Based on a family recipe.
NO-BAKE COOKIES
2 c. sugar
3 Tbsp. cocoa powder
1/2 c. butter
1/2 c. milk
1/2 c. chunky peanut butter
3 c. oats
Combine sugar, cocoa, butter and milk in saucepan. Bring to boil and boil for 2 minutes. Add peanut butter and mix until smooth. Add oats and stir well. Drop on wax paper. Cool.
Based on a family recipe.
CHICKEN MARINADE
garlic powder
2 parts ginger ale or lemon-lime soda
1 part soy sauce
1 part vegetable oil
lemon juice
Sprinkle raw chicken with garlic powder. Combine remaining ingredients to submerge chicken in marinade in zipper bag. Marinade for 2 overs to overnight. Grill chicken.
Based on a family recipe.
PASTA SALAD
1 lb. pasta, cooked (rotini or bowtie)
1-1/2 lbs. cooked chicken
1/2 lb. mozzarella cheese, grated
1 package dry Italian dressing, prepared per directions
1/2 c. black olives, sliced
1 green pepper, chopped
1 pint cherry tomatoes, halved
Combine all ingredients and refrigerate overnight.
Based on a family recipe.
WILTED LETTUCE SALAD
4 c. leaf lettuce
3 Tbsp. vegetable oil (or bacon drippings)
1/3 c. vinegar
3 Tbsp. bacon crumbles
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
Heat all ingredients, except lettuce, in small saucepan. Pour dressing over lettuce and serve immediately.
Based on a family recipe.
REFRIGERATOR PICKLES
3 cucumbers, sliced thinly
1 green pepper, chopped
1 medium onion, chopped
1 Tbsp. salt
2 tsp. celery seed
3/4 c. sugar
1/2 c. white vinegar
Combine vegetables, salt and celery seed in 1-1/2 quart bowl. Let stand for 1 hour. Mix sugar and vinegar until sugar dissolves. Pour over vegetables and submerge as much as possible. Put in refrigerator for at least a day before eating.
2 Tbsp. olive oil
1 onion, sliced
2 cloves garlic
3 stalks basil
1 sprig thyme
1 bay leaf
2-1/2 Tbsp. tomato paste
2 - 16 oz. cans of tomatoes
pinch of sugar
1 c. chicken stock
1/3 c. whipping cream
basil for garnish
Heat saucepan with oil and cook onions until soft, not browned. Add garlic, herbs and tomato products. Season with sugar, salt and pepper. Pour in chicken stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Discard bay leaf. Puree in blender or food processor and strain. Return to pan, stir in cream and heat without boiling.
Based on a family recipe.
CORNFLAKE POTATOES
1/2 c. butter
2 Tbsp. onion
2 cans cream of chicken soup
1 pint sour cream
3/4 c. cheddar cheese, grated
1 large pkg. frozen hash brown potatoes, heated
corn flakes, crushed
3 Tbsp. butter, melted
Melt 1/2 c. butter in a medium saucepan. Saute onion until soft. Add soup and mix until smooth. Remove from heat and add sour cream and cheese. Mix until smooth. Combine with hash browns and spread in 9X13 pan. Combine corn flakes and 3 Tbsp. melted butter in small bowl and sprinkle on top of potatoes. Bake 350 degrees for 45 minutes.
Based on a recipe from MaryJo Jaten.
SPANISH RICE
1 c. rice
2 Tbsp. oil
2 Tbsp. tomato sauce
2 Tbsp. El Pato tomato sauce
2 tsp. chicken bouillon
1/2 tsp. cumin
1/2 tsp. oregano
water
Heat oil over medium high heat in pan that has a lid. Add dry rice and sauce until fragrant. combine remaining ingredients with enough water to make 2 cups liquid. Pour over fragrant rice (will boil immediately). Lower temperature, cover and simmer for 20 minutes.
Based on a recipe from my mom.
CHICKEN DIVAN
cooked chicken
cooked broccoli
2 cans cream of chicken soup
1 c. Miracle Whip
2 tsp. lemon juice
1/2 tsp. curry powder
bread crumbs
parmesan cheese
paprika
Layer chicken and broccoli in 9X13 pan. Mix soup, Miracle Whip, lemon juice and curry powder. Spread of top of chicken and broccoli. Sprinkle bread crumbs, parmesan cheese and paprika. Bake 350 degrees for 30 minutes.
Based on recipe from Betty Crocker recipe book.
QUICK BUTTERMILK SWEET DOUGH
2 pkgs. yeast
1/2 c. warm water
1-1/4 c. buttermilk
2 eggs
5-1/2 to 6 c. flour
1/2 c. butter, softened
1/2 c. sugar
2 tsp. baking powder
2 tsp. salt
In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2-1/2 c. flour, butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. Turn dough onto well-floured surface; knead for 5 minutes. Shape dough immediately. Cover; let rise until double; about one hour. Preheat over to 375 degrees. Baking times vary depending on what dough is used for.
Can use to make cinnamon rolls. Bake for 25 minutes.
Based on a recipe from my mom.
HOT COCOA MIX
2 lb. box chocolate milk powder
1 lb. powdered sugar
11 oz. package coffee creamer
8 qt. package powdered milk
Mix together and sift. Store in air-tight containers.
Based on recipe from my mom.
CHUNKY APPLESAUCE
4 medium apples
1/2 c. water
1/2 c. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Heat apples and water to boiling over medium heat; reduce heat. Simmer, uncovered, stirring occasionally to break up apples, until tender 5-10 minutes. Stir in remaining ingredients. Heat to boiling; boil and stir for one minute to thicken.
Based on the recipe found here.
BEST DARK CHOCOLATE FROZEN CUSTARD
4 oz. semisweet chocolate, coarsely chopped (can use chips)
1/3 c. unsweetened cocoa powder (Barry or Perugina)
1 c. sugar, divided
2 c. whole milk
2-1/3 c. heavy whipping cream
2 large eggs, plus 4 large egg yolks
1 tsp. vanilla
Place chocolate pieces into a deep, heatproof bowl and set aside.
Place cocoa powder and 1/2 c. sugar in a large saucepan and combine with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on medium high heat and bring to a boil while stirring continuously. Boil for 2 minutes. Remove from heat and set aside. Whisk occasionally to keep a skin from forming.
In a medium non-aluminum bowl, whisk the remaining 1/2 c. sugar, eggs and egg yolks until mixture is light yellow. Temper the egg mixture by slowly adding a cup of the cocoa mixture to it.
Pour 1/3 cup of the cocoa mixture over the chocolate in the bowl set aside earlier. Stir to melt the chocolate. Add another 1/3 c. of the cocoa mixture and stir until smooth.
Add the egg mixture into the saucepan with the remaining egg mixture. Place over medium low heat. Continue stirring and heat until mixture thickens and coats the back of a spoon (around 160 degrees).
Remove from heat and stir for 30 more seconds. Stir a cup of the hot mixture into melted chocolate. Stir until smooth. add chocolate mixture and vanilla into the egg mixture and stir until well incorporated.
Pour through fine sieve. Cover a refrigerate for at least 6 hours. Process in ice cream maker according to manufacturer directions.
Based on the recipe found here.
1 Tbsp. yeast
1 Tbsp. sugar
1 c. warm water
2-1/2 c. flour
1 tsp. salt
2 Tbsp. fresh rosemary
2 Tbsp. butter
Salt, kosher or other large grain
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. mix in 1 Tbsp. butter, salt and 2 cups of flour. Add 1 Tbsp. of the chopped fresh rosemary. Knead for about 10 minutes by hand (5 minutes in food processor) until smooth and elastic. Add more flour if necessary.
Oil a bowl, place dough in it, cover and let it rise for 1 hour or until doubled. Punch down dough and divide in half. Let dough rest for 5 minutes.
Spray a baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tbsp. rosemary over the loaves and press lightly into the surface. Cover the loaves loosely and let them rise until double, about 45 minutes.
Preheat oven to 375 degrees. Bake for 15-20 minutes, until lightly browned. Remove from oven and brush with remaining butter (and salt, if desired).
Based on the recipe found here.
Esquites (Mexican Street Corn Salad)
4 c. corn
1 Tbsp. olive oil
1/2 small red onion, chopped
1/2 c. cilantro
6 green onions
1 jalapeno pepper, chopped
1/2 avocado
4 Tbsp. lime juice
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. black pepper
1/4 tsp. salt
2 Tbsp. sour cream
2 Tbsp. mayonnaise
1/2 c. cotija cheese
Heat oil on high heat in cast iron skillet. Add corn and sauce until it starts to char - about 5 minutes. Pour corn into bowl and let cool. Add remaining ingredients and refrigerate until ready to serve.
Based on the recipe I received from my friend, Michelle.
BELIGIAN WAFFLES
2-1/4 tsp. yeast
1/3 c. water, lukewarm
1-1/2 Tbsp. sugar (or vanilla sugar)
1/8 tsp. salt
2 c. flour
1 c. butter, melted
3 eggs
1 c. pearl sugar
Combine water, yeast, sugar and salt in small bowl. Let sit for 15 minutes.
Add flour to large bowl, make a hole in the middle and pour the yeast mixture in the hole. Add eggs and melted butter. Knead until you get a nice, even dough. Let rise until double.
Gently mix in the pearl sugar. Then let rest for 15 minutes. Turn on the waffle iron in the meantime.
Drop large dollops of dough in the waffle iron and cook for 3-5 minutes. The sugar crystallizes so be careful as you take waffles off the iron.
Based on the recipe found here.
NEW YORK STYLE PIZZA
2-1/2 c. warm water
1 Tbsp. sugar
1 tsp. yeast
2 Tbsp. olive oil
1 Tbsp. salt
5 c. bread flour
cornmeal, for dusting
Add water, sugar and yeast in large bowl and let sit for 5 minutes. Mix in oil, salt and flour. Knead by hand or in mixer. Add flour to keep dough workable.
Split into 3 containers* coated with oil. Let rise for 2 hours or put in refrigerator for 1-7 days.
Heat oven to hottest it can be for an hour before baking pizzas. Stretch out pizza dough and place on parchment paper with a light dusting of cornmeal to prevent sticking. Add toppings and place in oven. Bake for 6-7 minutes or until the bottom of the crust is browned.
*Dough can be put in oiled quart zipper bags and placed in the freezer. Just take out to thaw for a couple of days before in the refrigerator before using for pizza.
