Rolled Sugar Cookies
Ingredients:
2
eggs
1 c. butter
1
tsp.
vanilla
1 tsp. baking soda
1 c.
sugar
2 tsp. cream of tartar
3 c.
flour
Colored sugar sprinkles
Mix dry ingredients with butter. In a separate bowl, beat eggs
with sugar; add vanilla. Add egg mixture to flour and
butter. Mix well. Chill overnight, or untilvery cold. Roll
to
1/4 inch thickness on a lightly floured pastry cloth. Cut with
cookie
cutters, sprinkle with sugar and bake @ 350 degrees 8-10 minutes or
until
lightly browned. Do not over bake!
Funnel Cakes
Ingredients:
4 c.
milk
3 c. flour
4 eggs,
beaten
1/4 tsp. salt
1/2 tsp. baking
soda
Confectioner's sugar
Start with
3 cups flour, then add remaining ingredients, except confectioner's
sugar.
Stir together until well blended. Add enough flour so that batter
will
run slowly through a funnel into hot oil. Fry @ 380 degrees until
golden,
turning once. Sprinkle with confectioner's sugar and serve warm.
Easy Pizza Dough
Preheat oven to 425 degrees
(1) Dissolve 1 package yeast in 1 cup warm water (115
- 120 degrees)
(2) Stir in 1 tablespoon sugar, 1 teaspoon salt, 2
tablespoons oil, and 2 cups flour.
(3) Beat 20 strokes with a wooden spoon. Add
1/2 cup additional flour. Gently roll dough in flour until a ball
is
formed. Do NOT stir flour in.
(4) Let dough rest 5 minutes.
(5) Prepare pizza pan with oil.
(6) Spread dough out on pizza pan.
(7) Bake dough 10 minutes at 425 degrees. Dough
should start to turn golden.
(8) Top with sauce and your favorite toppings. Bake 10-15 minutes
longer.
(9) Taste the sensation!
Monkey Bread
Ingredients:
1 small
package butterskotch pudding mix
3/4 c. sugar
1 tbsp.
cinnamon
1/2 c. chopped pecans (optional)
1/2 c. butter, melted
2 tubes
refrigerator biscuits
Preheat oven to 350 degrees. In a plastic bowl with
a tight filling lid, combine pudding, sugar and cinnamon. Pour melted
butter
in a separate small bowl. With scissors cut biscuits into
quarters. Dip several biscuits into the butter, then place in the
sugar; cover and shake.
Remove. Stack biscuits around the center of a greased 10 inch
tude
pan. Continue until all the biscuits are coated. Bake at
350
degrees 30 minutes. Cool in pan 30 minutes before inverting onto
a
serving plate.
Snow Fudge
Ingredients:
2 c.
sugar
1/4 tsp. salt
2/3 c.
milk
2 tbsp. butter
1/3 c. unsweetened
cocoa
1 tsp. vanilla
2 tbsp.
light corn syrup
Combine sugar, milk, cocoa, corn syrup and salt in
a 2 quart saucepan. Cook over medium heat, stirring until mixture
reaches
234 degrees on a candy thermometer. Remove from heat, add butter and
vanilla.
Pour over snow making "puddles". Let set and it will harden.
Enjoy!
(For penuche: Substitute 1 cup brown sugar for 1 cup
sugar and omit chocolate.
Easy Pull Taffy
Ingredients:
1 c.
sugar
1/2 c. water
3/4 c. light corn
syrup
1/2 tsp. salt
2 tbsp.
butter
1 tsp. peppermint extract (or flavoring of your choice)
Food Coloring
Butter sides of a heavy 2 quart saucepan. Combine
sugar, corn syrup, 1/2 cup water and 1/2 teaspoon salt. Add
butter.
Cook over medium heat, stirring constantly, until it boils and sugar
dissolves.
Attach a candy thermometer. Cook without stirring until candy
thermometer
registers 248 degrees. Remove from heat. Stir in extract
and
food coloring. Pour into an 8 inch square pan. Cool.
With
buttered hands shape into a ball. Return to pan. When cool
wrap
in plastic wrap. Store up to two weeks at room temperature.
Unwrap
taffy and place in a buttered 8 inch square pan. Bake at 300
degrees
for 6 minutes. Remove...cool enough to touch. Pull like
regular
taffy.
I love this recipe because it can be made one day and
finished the next.
Lollipops
Ingredients:
2 cups sugar
1 cup water
1 cup light
corn syrup
Food coloring(optional)
Flavoring*
In a medium saucepan, mix sugar, water and corn syrup.
Cook over medium heat stirring until the sugar dissolves. Cook on high
heat
until mixture registers 295 degrees on a candy thermometer.
Remove
from heat. Add flavoring and food coloring. Pour into
puddles
on a greased cookie sheet...immediately place popsickle stick in
each
lollipop. Cool.
*(I use LorAnn Flavor oils, about 1/4 teaspoon per recipe but
extract can be used. Make sure if you are flavoring with
cinnamon or mint less is better unless you'd like to clear your
sinuses! Also the other day in I couldn't obtain my usual
flavorings so I used 1/2 bag of Jolly Ranchers which I dissolved in the
water about 1 hour ahead...then I got thinking why not Kool-Aid or
Jell-O as flavoring?)
These are a great fundraiser...I got my corn syrup
at Aldis Markets for $1.29 a quart and we poured our lollipops into
heart
shaped cookie pans (made by Wilton) and added sprinkles, crushed
candies,
heart-tarts etc. and sold them for 1 dollar each.
Gingerbread Cookies
Ingredients:
1/2
cup
shortening
3/4 teaspoon baking soda
1/2
cup
sugar
1/4 teaspoon. salt
1
egg
1 teaspoon ground ginger
1/2
cup
molasses
1/2 teaspoon ground cloves
1
teaspoon
vinegar
2 1/2 cups sifted flour
In a large bowl, cream together shortening and sugar.
Beat in eggs, molasses and vinegar. Sift together dry ingredients
and
blend into creamed mixture. Chill 3 hours. Roll dough on
lightly
floured surface to 1/8 inch thick. Cut into shapes. Place 1
inch
apart on an ungreased cookie sheet. Bake at 375 degrees for 5-6
minutes
(longer for bigger cookies). Cool slightly on cookie sheet and
ther
remove to rack. Makes 2 1/2 dozen
Fat Free Gingerbread
Ingredients:
1/4 cup
applesauce
2 teaspoons ground allspice
1/2 cup
brown
sugar
2 teaspoons ground ginger
1 1/2 cup dark
molasses
2 teaspoons ground cloves
1/2
cup
water
2 teaspoons cinnamon
1
tablespoon cold
water
2 teaspoons vanilla
3
cups flour
3
cups wheat flour
2
teaspoons baking soda
1/2
teaspoon salt
Mix the applesauce, brown sugar and molasses together
thoroughly. Stir in 1/2 cup cold water and vanilla. Mix
together
dry ingredients. Add to the dough. Add 1 tablespoon cold
water.
Mix well. Cover bowl and and chill dough (for at least 1
hour).
Preheat oven to 350. Roll out dough to 1/2 inch thick. Cut
with
small glass. Place on lightly oiled cookie sheet. Bake
about
10 minutes or until no imprint remains when touched lightly with finger.
Haystacks
Ingredients:
6 ounces
semi-sweet chocolate chips
1/2 cup peanut butter
3 ounces
chowmein noodles
In a 2 quart saucepan on low heat, melt chocolate pieces
and peanutbutter. Stir together. Add noodles; toss together
with
a fork. Drop clusters onto waxed paper. Cool.
Cake Mix Cookies
Ingredients:
1 regular
cake mix
1/3 cup oil
2 eggs
Mix all ingredients together. Chocolate chips or nuts
may be added. Drop onto a greased cookie sheet and bake like a
cookie
(350 degrees for 8 - 10 minutes).
Homemade Butter
Ingredients:
1 medium
carrot, grated
1/4 cup milk
3 cups.
heavy cream, refrigerated
pinch salt
In a small saucepan, heat carrot together with milk.
Meanwhile sterilize a 1 pint jar. Strain the milk through a
strainer
into pint jar (the milk should now be tinted). Add cream from
refrigerator
and fasten lid. Shake jar a minute; open lid to release gas and
refasten.
Continue shaking, alternating with a partner. In about 15 minutes
the
contents will form a thick mush. Comtinue shaking until the contents
resemble
wheat grains floating in milk. Pour the contents through a
strainer
into a bowl. Empty the milk in the bowl into another
container.
Turn the butter back into the bowl and then cover with cold
water.
Stir well; strain off and discard water. Repeat washings until water is
clear.
With the back of a wooden spoon work the liquid out of the butter by
stirring
and pressing it against the side of the bowl. Dividing the butter and
working
it half at a time makes it easier. When all liquid has been freed
and
poured off, work in a litttle salt, then press butter into a mold or
dish.
Rinse with cold water and chill.
Rock and Roll Ice Cream
Ingredients:
1 pint half
and half
1/2 cup sugar
1 teaspoon
vanilla
Crushed Ice
(6-7 cups)
3/4 cup rock salt
In a 1 pound coffee can, combine the half and half,
sugar, and vanilla; stir well. Put the lid on thightly.
Place
a thin layer of crushed ice in the bottom of a 2 pound 7 ounce coffee
can;
sprinklw with 1 tablespoon rock salt. Place the small can inside
the
larger can. Pack the area between the coffee cans with crushed
ice
and rock salt using 2 tablespoons rock salt for every cup ice. Put the
lid
tightly on the large coffee can. Roll back and forth for 10-15
minutes.
Lift the smaller canout of the larger can and remove the lid.
Scrape
down the sides and stir all of the ice cream together. (if ice cream is
too
soft, repack large can with fresh ice and rock salt; replace lid and
continue
rolling back and forth 5 minutes longer.) Makes about 2 1/2 cups.
Fruitty Cookies
Ingredients:
1/2 cup
sugar
1/4 cup
margarine
1/2 cup
shortening
1 teaspoon
vanilla
2 eggs,
beaten
1 small
package any flavor gelatin
2 1/2 cup flour
1 teaspoon
baking powder
1/4 teaspoon
salt
Preheat oven to 400 degrees. Cream together sugar,
margarine, and shortening. Mix in dry ingredients. Add eggs
and
vanilla. Mix thoroughly. Shape dough into 3/4 inch
balls.
Flatten with glass dipped in sugar. Bake 6-8 minutes.
Pull Apart Bacon Bread
16 oz. hickory smoked bacon, cooked crisp and
crumbled
1 tsp. oil
3/4 c. chopped green pepper
3/4 c. chopped onion
3 tubes refrigerator biscuits
1/2 c. butter, melted
1/2 c. shredded cheddar cheese
Sauté onion and pepper in oil until tender. Cut biscuits
into quarters and place in large mixing bowl. Add sautéed
vegetables, bacon, butter and cheese; toss until thoroughly
mixed.
Place in a 10” greased tube pan. Bake at 350° for 30
minutes.
Invert onto serving pan. Serve warm.
Italian Biscuit Flat Bread
1/2 c. mayonnaise
2/3 c. parmesan cheese
1/4 tsp. basil leaves
1/4 tsp. oregano
3 green onions, chopped
1/8 tsp. garlic powder
1 can refrigerator biscuits
Heat oven to 400°. In a small bowl, combine mayonnaise and
parmesan cheese; stir in basil, oregano, onions and garlic.
Separate
dough into 10 biscuits. On greased cookie sheets, roll each
biscuit
to a 4” circle. Spread about 1 tablespoon of cheese mixture over
each to within 1/4” of edge. Bake 10 - 13 minutes. Serve
warm.
Monkey Bread
1 sm. pkg. butterscotch pudding mix
3/4 c. sugar
1 tbsp. cinnamon
1/2 c. chopped pecans (optional)
1/2 c. butter, melted
3 tubes refrigerator biscuits
In a plastic bowl with a tight fitting lid combine
pudding, sugar and cinnamon (pecans if desired). Pour the butter
into a shallow bowl. Cut biscuits into quarters. Dip
several
biscuits in butter, then place in the sugar, cover and
shake.
Remove to a greased 10” tube pan. Continue until all the biscuits
are coated. Bake at 350° for 30-35 minutes. Cool in pan
for 30 minutes before inverting onto a serving plate.
Country Apple Coffee Cake
Coffee Cake:
2 tbsp. butter
1 1/2 c. chopped, peeled apples
1 can refrigerator biscuits
1/3 c. brown sugar
1/4 tsp. cinnamon
1/3 c. light corn syrup
1 1/2 tsp. whiskey, if desired
1 egg
1/2 c. pecan halves or pieces
Glaze:
1/3 c. confectioners’ sugar
1/4 tsp. vanilla
1-2 tsp. evaporated milk
Heat oven to 350°. Using one tablespoon of the
butter, generously grease 9” round cake pan. Spread 1 cup of
the apples in greased pan. Separate dough into 10 pieces; cut
each
into quarters.
Arrange biscuit pieces, points up over apples. Top with remaining
1/2 cup apples. In a small bowl
combine remaining 1 tablespoon butter, brown sugar, cinnamon, corn
syrup, whiskey and egg, beat 2-3 minutes or until sugar is partially
dissolved.
Stir in pecans; spoon over biscuit pieces and apples. Bake
at 350° for 35-40 minutes or until deep golden brown. Cool 5
minutes. In a small bowl, blend all glaze ingredients, adding
enough
milk for desired drizzling consistency. Drizzle over warm
cake.
Serve warm or cool. Store in refrigerator.
Caramel Biscuit Ring Around
3/4 c. brown sugar
1/2 c. chopped nuts
1/3 c. butter
2 tbsp. water
2 cans refrigerator biscuits
Heat oven to 400°. Generously grease a 12 cup Bundt
pan. In small saucepan, combine brown sugar, nuts,
butter and water; heat until butter melts, stirring
occasionally. Separate dough into 20 biscuits. Cut each
biscuit into quarters; place in a large bowl. Pour brown sugar
mixture
over biscuits; toss lightly to coat evenly. Spoon coated biscuit
pieces into greased pan. Bake at 400° for 20 to 30 minutes or
until golden brown. Cool upright in pan 3 minutes; invert onto
serving
plate. Serve warm. Yield: 10 servings
Chocolate Surprise Biscuit Ring
2 refrigerated flaky biscuit containers
20 milk chocolate candy kisses, unwrapped
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted
Heat oven to 375°. Generously grease a 12 cup Bundt
pan.
Separate dough into 20 biscuits. Press or roll each biscuit into
a 2 1/2 - 3” circle. Place 1 chocolate kiss, point side up, in
center
of each circle. Fold dough over kiss; covering completely and
forming
a ball; pinch edges to seal. In a small bowl, combine sugar and
cinnamon.
Dip each ball into melted butter and then roll in cinnamon-sugar
mixture.
Gently place coated balls in greased tube pan, placing seams
towards
center.
Sprinkle with any remaining cinnamon-sugar mixture;
drizzle with remaining butter. Bake at 375° for 25 - 35
minutes
or until golden brown. Cool upright in pan 1 minute before
inverting
onto serving plate. Serve warm.
Yield: 10 servings
Twist of Honey Orange Rolls
3 tbsp. butter, softened
1 tbsp. finely chopped nuts
1 tbsp. grated orange peel
1 tbsp. honey
1 can refrigerator biscuits
1/2 c. sugar
1/4 c. orange juice
1 tsp. vanilla
Heat oven to 400°. In a small bowl, combine butter, nuts,
orange peel and honey; mix well. Seperate dough into 10
biscuits.
Seperate each biscuit into 2 layers. Spread top of ten
layers
with 1 teaspoon honey-orange mixture. Top each with remaining
layers;
press together to form 10 filled biscuits. Gently pull and twist
each biscuit 4 or 5 times to form 3 1/2” twisted roll. Place
rolls
in ungreased 9” square pan. In small saucepan, combine sugar,
orange
juice and vanilla. Cook over high heat until sugar is melted and
syrup begins to boil, stirring constantly. Spoon over
rolls.
Mixture will glaze rolls while baking. Bake at 400° for 16-22
minutes or until golden brown. Cool in pan 2 minutes; invert onto
serving plate. Serve warm. Yield: 10 rolls
Caramel Sticky Buns
Topping:
1/4 c. melted butter
1/4 c. brown sugar
2 tbsp. light corn syrup
1/4 c. chopped pecans
Buns:
1 tbsp. sugar
1/2 tsp. cinnamon
1 can refrigerated biscuits
Heat oven to 375°. rease 12 muffin cups. In a
small bowl, combine all topping ingredients; mix well.. Spoon
scant
tablespoon topping into each greased muffin cup. In a medium
bowl,
combine sugar and cinnamon; mix well. Seperate dough into 10
biscuits.
Cut each biscuit into 6 pieces. Toss pieces in sugar
mixture.
Place 5 pieces of dough into each muffin cup. Place pan on foil
or
cookie sheet to prevent spillage. Bake at 375° for 15 - 20
minutes
or until golden. Cool 1 minute; invert onto waxed paper.
Serve
warm. Yield: 12 rolls
Maple Cream Coffee Treat
1 c. brown sugar
1/2 c. chopped nuts
1/3 c. maple flavored syrup
1/4 c. butter, melted
8 oz. pkg. cream cheese, softened
1/4 c. confectioner’s sugar
2 tbsp. butter, softened
1/2 c. coconut
2 cans refrigerator biscuits
Heat oven to 350°. In ungreased 13 x 9” pan, combine brown
sugar, nuts, syrup and 1/4 cup butter; spread evenly in bottom of
pan.
In a small bowl, blend cream cheese, confectioner’s sugar and 2
tablespoons
butter until smooth; stir in coconut. Seperate dough into 20
biscuits.
Press or roll each into a 4” circle. Spread 1 tablespoon cream
cheese
mixture down center of each circle to within 1/4” of edge.
Overlap
sides of dough over filling, forming finger shaped rolls. Arrange
rolls, seam side down, in 2 rolws of 10 rolls each over brown sugar
mixture
in pan.. Bake for 25 - 30 minutes or until deep golden brown.
Cool
3 - 5 minutes before inverting onto foil.
Poppin Fresh Barbeque
3/4 lb. ground beef
1/2 c. barbeque sauce
2 tbsp. brown sugar
1 tbsp. minced onion
1 can refrigerator biscuits
3/4 c. cheddar cheese
In a large skillet brown beef; drain. Add barbeque sauce, brown
sugar and onion. Seperate dough into biscuits. Place each
biscuit
into an ungreased muffin cup, pressing dough up the sides. Spoon meat
mixture
onto dough and fill miffin cup. Sprinkle with cheddar cheese
and
bake at 400° for 10-15 minutes or until golden brown.
Savory Biscuit Bites
1/4 c. butter
2 tbsp. grate Parmesan cheese
1 tbsp. dried minced onion
1 1/2 tsp. dried parsley flakes
1 pkg. refrigerator biscuits
In a bowl, combine butter, cheese,, onion and parsley. Cut
biscuits
into quarters; roll in butter mixture. Place on a greased 15 x 10 x 1
inch
baking pan; let stand for 25 minutes. Bake at 400° for 8 minutes or
until lightly browned. Yield 40 pieces
Peach Pecan Biscuit Ring
1/4 c. melted butter
3/4 fc. brown sugar
1/4 c. chopped pecans
1 c. peach or apricot preserves
1 1/2 tsp. cinnamon
2 cans refrigerated biscuits
Heat oven to 350°. Brish sides and tube of 12 cup Bundt pan
with 1 tablespoon melted butter. Sprinkle bottom of
buttered
pan with 2 tablespoons of brown sugar and 1/4 cup pecans. Dot
with
3 tablespoons of preserves. In small bowl, combine remaining
brown
sugar and cinnamon. Seperate dough into 20 biscuits. Roll
each
biscuit into a 4” circle. Brush one side of each biscuit with
remaining
butter, spread brown sugar mixture over butter. Spoon one rounded
teaspoon of preserves into center of each biscuit; fold each in
half.
Seal top center edge; fold remaining sides to top center. Place
biscuits
sealed side down, around outside edge of prepared pan, then around
inside
edge. Bake 35-40 minutes or until deep golden brown. Cool 2
minutes before inverting pan onto serving plate.
Tuna Melt Pizza
1 pkg. cresant rolls
1/2 lb. sliced American cheese
Tuna Salad
12 oz. tuna, packed in water
1/2 c. Helmans mayonnaise
1/4 c. parsley
1/4 c, green onion (Mom uses chives)
2 tbsp. chopped green pepper
1 tbsp. lemon juice
6 slices tomato
Preheat oven to 375°F. Unroll cresant rolls. Leave
attached. Pinch to seal and make a crust. Bake 10
minutes.
Arrange cheese slices over top. Combine tuna salad by combining
all
ingredients and mixing until well blended. Spread tuna salad over
cheese slices. Add sliced tomato to top it off. Bake 10
minutes.
Crescent Chicken Bundles
2 (3 oz.) pkg. Cream cheese, softened
4 tbsp. Butter, melted, divided
2 tbsp. Minced chives
2 tbsp. Milk
1/2 tsp. Salt
1/4 tsp. Pepper
4 c. cubed chicken
2 tubes refrigerated crescent rolls
1 c. crushed seasoned stuffing croutons
In a mixing bowl, beat cream cheese and 2 tbsp. Butter, chives, milk,
salt and pepper until smooth. Stir in chicken. Unroll
crescent
rolls, and separate dough into 8 triangles; press perforations
together.
Spoon about 1/2 cup chicken mixture into center of each. Bring
edges
up to center and pinch to seal. Brush with remaining
butter.
Sprinkle with crushed croutons, lightly pressing down. Transfer
onto
2 ungreased baking sheets. Bake at 350 for 25-30 minutes.
Candy Bar Croissants
1 tube crescent rolls
2 plain chocolate bars broken up into many pieces
1 egg beaten
Unroll crescent rolls and shape into triangles. Brush with
margarine.
Top crescents with broken candy bars. Roll up with point in
under.
Brush with beaten egg and sprinkle with slivered almonds.
Crescent Chicken Bake
10 oz of canned chicken, drained
1 can crescent rolls
1 c. shredded cheddar, divided
1 can chicken soup
1 c. milk
Heat oven to 375º. Mix chicken and half of cheese in
bowl.
Unroll crescent dough. Spoon chicken mixture on rolls, dividing
equally.
Roll up into crescents; place on ungreased baking sheet.
Bake
in 375º oven until golden, 8-10 minutes. Heat soup, milk and
remaining cheese in saucepan until cheese is melted. Serve with
filled
crescents. Garnish with parsley, if desired. Serves 4
Brunch Pizza Squares
1 lb. Pork sausage
1 tube crescent rolls
4 eggs
2 tbsp. Milk
Dash pepper
Dash salt
3/4 c. shredded cheddar cheese
Cook sausage until done; drain. Unroll dough, press into a 13
x 9” baking pan. Press dough 1/2 inch up sides of pan. Seal
all seams. Sprinkle with sausage. In a separate bowl beat
eggs,
milk, salt and pepper. Pour over sausage. Sprinkle with
cheese.
Bake at 375º for 15 minutes or until browned and cheese is melted.
Salsa Strips
1 tube crescent rolls
2 tbsp. Dijon mustard
3/4 c. salsa
1 c. mozzarella, shredded
Unroll crescent rolls. Spread on cookie sheet (leaving dough
in one piece). Spread mustard and then salsa on each . Bake
at 350º for 10 minutes. Sprinkle with shredded
cheese.
Bake 8-10 minutes more. Cut into strips.
Ranch Strips
1 tube crescent rolls
butter
ranch dressing mix (dry)
Unroll crescent rolls. Spread on cookie sheet (leaving dough
in one piece). Spread on butter and sprinkle with ranch
dressing.
Bake at 350º for 10 minutes. Sprinkle with shredded
cheese.
Bake 8-10 minutes more. Cut into strips.
Bacon Roll-Ups
1/2 c. sour cream
1/2 tsp. Onion salt
1/2 lb. Crumbled bacon
1 pkg. crescent rolls, separated
Spread sour cream, onion salt, and crumbled bacon over each crescent
triangle. Roll up with point under. Bake at 375º for
12-15
minutes.
Ham Appetizer Crescents
6 1/4 oz. Chopped canned ham
1/2 c. mayonnaise
1 tbsp. Chopped onion
1 tbsp. Lemon juice
1 tsp. Mustard
1 tsp. Horseradish
1 tsp. Dried parsley
1/8 tsp. Pepper
In a medium bowl, mix together ham, mayonnaise, onion, lemon
juice, mustard, horseradish, parsley, and pepper. Let sit.
Meanwhile….mix
2 cups bisquick and 1/2 cup water to form a dough. Roll
out to 14 inch circle. Spread with ham mixture. Cut into 30
wedge shaped sections. Roll up beginning with wide part.
Bake
at 375º for 12-15 minutes.
Crescent Pizza Bake
2 tubes crescent rolls
1 1/2 lb. Hamburg
1 can pizza sauce
1 c. shredded cheddar
1 c. shredded mozzarella
Unroll one tube crescent rolls an 13 x 9 inch greased pan. Press
to seal. In a skillet, brown Hamburg; drain. Sprinkle over
dough and top with pizza sauce and sprinkle with cheese. Unroll
remaining
dough. Place over cheeses and seal. Bake at 350º for
30
minutes or until browned.
Chicken Salad Croissants
2 c. cooked chicken
1 c. cubed Swiss cheese
1 c. sweet pickle relish
2/3 c. mayonnaise
1 tbsp. Parsley
1 tsp. Lemon juice
1/2 tsp. Salt
1/8 tsp. Pepper
1 roll refrigerated crescent rolls
In a medium bowl, blend first 8 ingredients. Unroll crescent
roll dough...leave in one piece. Spoon chicken salad down center
third of dough lengthwise. Fold remaining outside thirds over
salad.
Bake at 375º for 12-15 minutes.
Ham and Cheese Crescents
1 package sliced ham, chopped
1 small onion, chopped
1/2 c. shredded cheddar cheese
1 1/2 tsp. Dijon mustard
Salt and Pepper
1 roll refrigerated crescent rolls
Divide dough; press into greased muffin pans. Spoon ham mixture
on top of dough. Bake at 350º for 15-18 minutes.
Chicken Cheddar Crescents
2 pkg. Refrigerator crescent rolls, unwrapped on
baking sheet
1 c. sour cream
1 c. salsa
2 tbsp. Mayonnaise
Stir in 4 cups cubed chicken, 2 cups shredded cheddar, 1 cup chopped
mushrooms. Mix and pour over crescents. Seal and bake at
375º
for 15-20 minutes.
Franks and Crescents
Wrap crescent arounf a hot dog and bake.
Orange Coconut Dessert Crescents
1 tube crescent rolls, seperated. Spread softeded butter
over each triangle. Combine 1/3 cup flaked coconuut, 1/3 cup
sugar,
and 1 tablespoon shredded orange peel. Set aside 2 tablespoonsful
for topping. Sprinkle mixture over crescents. Roll up point
side down. Bake at 375º 16-18 minutes.
Glaze:
Blend together 1/4 cup sugar, 1/4 cup sour cream, 2 tablespoons orange
juice and 2 tablespoons butter. Boil 3 minutes or until
glossy.
Cool slightly and brush over warm rolls. Sprinkle with remaining
coconut and orange peel mixture.
Beef and Cabbage Crescents
1 lb. Ground beef, browned and drained
1 onion, sau'ted
Salt and Pepper to taste
1 can sauerkraut
In medium sauce pan combine beef, onion, salt, pepper, and
sauerkraut.
Heat thorugh.
Open 1-2 cans refrigerated crescent rolls. Separate. Spoon
ground beek mixture over one crescent roll...top with anouther and seal
edges. Bake 350º for 10 minutes or until done.
Savory Rounds Crescent
2/3 c. parmesan cheese
1/2 c. mayonnaise
1/4 tsp. Basil
1/8 tsp. Garlic powder
1/8 tsp. Oregano
Dash salt
In a small bowl, mix together parmesan cheese, mayonnaise, basil,
garlic powder, oregano and salt. Open a roll or refrigerator
biscuits
and separate busciuts. Pat out each bicsuit to a three inch
circle.
Spread withcheese mixture. Bake at 350º for 10-12 minutes.
Tomato Pizza Bread
1 refrigerated pizza crust, unrolled. Bake at 400º
for 6-8 minutes or until lightly browned. Sprinkle with 2 cloves
minced garlic, 1/2 teaspoon oregano and 1/2 cup mozzarella.
Arrange
tomato slices over cheese and top with another 1/2 cup mozzarella
cheese.
Sprinkle with Italian seasoning and bake 10 minutes at 400º.
Crescent Ham and Egg Pie
1 tube crescent rolls
2 c. cheddar cheese, divided
1/2 lb. Bacon, crumbled
1 c. cooked ham
4 eggs
1/3 c. milk
Separate crescent rolls and place in a 9 inch pie plate with points
in the center; seal. Mix together half the cheese, bacon, ham,
eggs
and milk. Pour over crescents. Top with remaining
cheese.
Bake at 350º for 20-25 minutes.
Cherry Cream Cheese Crescent Braids
1 tube crescent rolls
1/4 c. whipped cream cheese
1/3 c. cherry preserves
1/2 c. confectioners’ sugar
2-3 tsp. Milk
1/4 tsp. Almond extract
Heat oven to 375º. Spray large cookie sheet with nonstick
cooking spray. Unroll dough into 2 long rectangles. Place
dough
on sprayed cookie sheet; overlap long sides to form 13 x 7 inch
rectangle.
Firmly press perforations and edges to seal. Spread cream cheese
in 2 inch strip lengthwise down center of dough. Top with
preserves.
Make cuts 1 inch apart on each side of rectangle just to edge of
filling.
Alternating from side to side; fold cut strips of dough at an angle
halfway
across filling, slightly overlapping ends. Bake at 375º for
18-22 minutes.
Ham Crescents
Unroll crescent roll dough into 4 long rectangles. Seal.
Top with 4 slices of ham spread with mustard and sprinkle with shredded
cheese. Start at the long side and roll up jellyroll
fashion.
Cut in 1/2 inch slices. Place on greased baking sheet and bake
10-15
minutes or until golden.
Melt in Your Mouth Crescent Rolls
1/2 c. packed brown sugar
1/2 c. butter, melted
1/4 c. corn syrup
Mix and spread in 2 8”baking pans. Unroll crescent
dough. Leave in rectangle shape and seal perforations.
Combine
2/3 c. chopped pecans, 1/4 c. sugar and 1 tsp. Cinnamon. Spread
over
dough. Roll dough up in jelly roll fashion. Cut into 16
slices.
Place over sugar mixture in pans. Bake at 375º for 13-17
minutes.
English Crumb Cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon butter or margarine, chilled
1 cup milk
1 large-size egg
2 teaspoons baking powder
1 tablespoon ground cinnamon for topping
Position the rack to the center of the oven and preheat to 350 degrees
F. Lightly grease a 9-inch square baking pan. In a
large-sized
bowl, using a fork, blend together the flour and sugar. Then using your
hand, cream the butter between your thumb and index finger. Do
this
until the mixture resembles a fine crumb. Reserve two
tablespoonful
of this mixture into a cup. To the remaining mixture in the bowl,
add the milk, egg and baking powder. Then using an electric mixer
on high speed, or a wire whisk, beat until smooth. (the blended
mixture
should resemble a thin sweetened condensed milk.) Pour the mix
into
the prepared baking pan. Add the cinnamon to the reserved mixture
in the cup and sprinkle evenly over the top. Bake for 20 to 25
minutes,
or until an inserted cake tester or pointed knife is removed
clean.
Remove the pan from the oven and cool on a wire rack for 5 minutes
before
cutting into squares and serving hot, warm or cold.
Baking note: The mixture may also be made into small bite size
cakes. Using a 1/8 cup (2 tablespoons) drop the mixture into a
lightly grease 2-inch size muffin baking pan, and sprinkle the cinnamon
mixture over the top. After this cake is made, it keep
very well if covered. It will be as moist on the second day as
it was on the first.
Old Fashioned Crumb Cake
1/2 cup shortening
1 1/2 cups brown sugar
2 1/2 cups sifted all purpose flour
2 1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 beaten egg
3/4 of milk
Mix shortening, sugar, and 2 cups of flours until it is crumbly and
fine. Reserve 3/4 of this mixture and set off to side. Sift
the rest of the flour and add to it the baking powder, cinnamon, and
salt. Combine the crumb mixture. Add the egg and milk, mixing
well.
Pour into an 8 inch baking pan that has been lined with oiled parchment
paper. Take the reserved crumbs and sprinkle it on top of the
cake.
Bake in 375F oven for 35 - 40 minutes.
CRUMB CAKE
1 1/2 c. brown sugar
2 c. flour
1/2 c. shortening (or butter)
1/2 t. salt
1 c. sour milk
1 t. soda
1 t. vanilla
Mix first 4 ingredients together in crumb form. Save 1/2 c.
to
put on top. Add last 3 ingredients to remaining
ingredients.
Mix well and put in small, 8"-9" square baking pan (I spray it with
PAM).
Bake at 325 degrees F. for 45 minutes or until it springs
back when touched in the middle or a toothpick comes out clean.
Note: Half the flour could be replaced with whole wheat for a
more wholesome cake. This recipe is so old that it uses lard
instead
of shortening or butter in the original recipe, but I've never used
anything
but unsalted butter.
Streuselkuchen (Crumb Cake)
Topping:
1/4 c Brown sugar
1 c Flour; unbleached, unsifted
Cake:
1/4 c Sugar
1 pk Yeast; dry
1/2 c Butter or margarine
1/4 c Sugar
2 t Cinnamon
1/2 c Butter or margarine
2 1/4 c Flour; unbleached, unsifted
1/4 t Salt
3/4 c Milk
1 large egg
TOPPING: For topping, mix sugars, cinnamon and flour. Cut in
butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour,
sugar,
salt and yeast in a large bowl. Place milk and butter in a sauce pan
and
heat until very warm (120 to 130 degrees F). Gradually add to dry
ingredients; beat 2 minutes. Beat in egg and 1 cup flour.
Beat
on high speed for 2 minutes. Stir in enough flour to make a soft but
stiff
batter. Spread batter into a well-greased 9-inch square cake pan.
Sprinkle
with topping. Let rise in a warm place until double in bulk, about 1
1/2
hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1
9-inch
square cake.
Sara Lee Crumb Cake
2 cups sifted flour
2 cups light brown sugar, packed
1/2 cup margarine
1 egg, well beaten
1/2 cup additional flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 cup milk
Powdered sugar
Mix sifted flour, sugar, and margarine until crumbly. Set aside
1/2 cup of this mixture.
To the remaining crumb mixture add remaining ingredients as given
above.
Beat well with mixer on low speed.
Spread evenly in a greased 8" square pan. Spread reserved crumbs
over top and bake at 350 degrees for 35 to 40 minutes or
until inserted toothpick comes out clean. Dust warm cake with powdered
sugar before cutting.
Impossible Brownie Pie
4 eggs
4. oz. sweet cooking chocolate, melted and cooled
1/2 c. baking mix
1/2 c. brown sugar
1/2 c. sugar
1/4 c. butter, softened
3/4 c. nuts, chopped
Heat oven to 350°. Grease a pie plate. Beat all
ingredients
except nuts until smooth. Pour into pie plate, sprinkle with
nuts..
bake 30-35 minutes or until a knife inserted in center comes out
clean.
Serve with ice cream.
Oven Fried Chicken
1 tbsp. butter
2/3 c. baking mix
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper
3 lb. broiler chicken, cut up
Heat oven to 425°. Melt butter in 13” x 9” pan. Mix
dry ingredients in zip top bag. Shake chicken in bag until well
coated.
Place chicken skin sided down in pan. Bake uncovered 35
minutes.
Turn bake 5 minutes or until done.
Impossible Taco Pie
1 lb. ground round
1/2 c. onion, chopped
1 env. taco seasoning mix
1 1/4 c. milk
3/4 c. baking mix
3 eggs
2 tomatoes, chopped up
1 c. monterey jack cheese
Heat oven to 400°. Grease a 10” pie plate. Cook and
stir beef and onion over medium heat until beef is brown; drain.
Stir in seasoning mix. Spread in pie plate. Beat milk,
baking
mix and eggs together until smooth. Pour into pie plate.
Bake
25 minutes. Top with tomatoes. Sprinkle with cheese.
Bake until knife inserted comes out clean (8-10 minutes
longer).
Cool 5 minutes. Serve with a dollop of sour cream, chopped
tomatoes
and shredded lettuce if desired.
Impossible Lasagna Pie
1 lb. ground round
1 tsp. dried oregano
1/2 tsp. basil
6 oz. tomato paste
1 c. mozzarella cheese, shredded
1/2 c. cottage cheese
1/4 c. Parmesan cheese, grated
1 c. milk
2/3 c. baking mix
2 eggs
1 tsp. salt
1/4 tsp. pepper
Heat oven to 400°. Grease a 10” pie plate. Cook and
stir beef over medium heat until brown; drain. Stir in oregano,
basil,
tomato paste and 1/2 cup mozzarella cheese. Layer cottage cheese
and parmesan cheese in plate. Spoon beef mixture over
top.
Beat milk, bisquick, eggs, salt and pepper until smooth. Pour
into
pie plate. Bake 30-35 minutes. Sprinkle with remaining
cheese.
Cool 5 minutes.
Chili Biscuits
2 c. baking mix
2/3 c. milk
1 tsp. chili powder
Mix bisquick, milk and chili powder until soft dough forms, beat
virorously 30 seconds. If dough is too sticky gradually mix in
enough
baking mix to make dough easy to handle. Turn onto well floured
surface.
Knead 10 times. Cut into 12 two inch round circles. Arrange
circles over chili mixture. Bake uncovered at 375° 15
minutes.
Impossible Bacon Pie
12 slices bacon, fried crisp and crumbled
1 c. Swiss cheese, shredded
1/3 c. onion, chopped
2 c. milk
1 c. baking mix
4 eggs
1/4 tsp. salt
1/2 tsp. pepper
Heat oven to 400°. Grease a 10” pie plate. Sprinkle,
bacon, cheese, and onion in bottom. Beat remaining ingredients
until
smooth. Pour into pie plate. Bake 35-40 minutes or until
done.
Cool 5 minutes.
Velvet Crumb Cake
1 1/2 c. baking mix
1/2 c. sugar
1 egg
1/2 c. water
2 tbsp. shortening
1 tsp. vanilla
Broiled Topping (Below)
Heat oven to 350°. Grease and flour an 8” x 8” pan.
Beat all ingredients except topping on low speed - 30 seconds.
Beat
on medium speed 4 minutes. Pour into pan. Bake 30-35
minutes.
Cool slightly, spread with topping. Set in oven and broil 3” from
heat until golden brown.
Broiled Topping: Mix 1/2 cup flaked coconut, 1/3 cup brwon sugar,
1/4 cup chopped nuts, 3 tablespoons softened butter and 2 tablespoons
milk.
Mix ingredients together and spread over cake.
Impossible Buttermilk Pie
1 1/2 c. sugar
1 c. buttermilk
1/2 c. baking mix
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
Heat oven to 350°. Grease a 9” pie plate. Beat all
ingredients until smooth. Pour into pie plate. Bake 30
minutes
or until done. Cool 5 minutes. Serve with fresh fruit.
Impossible Banana Cream Pie
1 c. milk
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
1 1/2 c. sugar
1/2 c. baking mix
2 bananas, sliced
2 c. whipped cream
Heat oven to 350°. Grease a 9” pie plate. Mix first
6 ingredients until smooth. Pour into pie plate. Bake 30
minutes
or until done. Arrange banana slices on top. Spread with
whipped
cream.
Impossible Cheeseburger Pie
1 lb. ground beef
1 1/2 c. onion, chopped
1 1/2 c. milk
3/4 c. baking mix
3 eggs
1/2 tsp. salt
1/4 tsp. pepper
2 tomatoes, chopped
1 c. cheddar cheese, shredded
Heat oven to 400°. Grease a 10” pie plate. Cook and
stir beef and onion over medium heat until beef is brown; drain.
Spread in pie plate. Beat milk, eggs, salt and pepper until
smooth.
Pour into plate. Bake 25 minutes. Top with tomatoes,
sprinkle with cheese. Bake 5-8 minutes more.
Impossible Dumplings
Mix 2 cups baking mix and 2/3 cup milk until soft dough
forms.
Drop dough by spoonfuls into boiling mixture; reduce heat. Simmer
uncovered 10 minutes.
Dill Dumplings: Mix 3/4 teaspoon dill weed into dough.
Herb Dumplings: Mix 1 teaspoon dried sage into dough.
Parsley Dumplings: Mix 1 teaspoon parsley flakes into dough.
Sour Cream Chive: Substitute sour cream for milk and mix 3
tablespoons
dried chives into dough.
Impossible Cheesecake
1/2 c. sugar
1/2 c. baking mix
2 eggs
16 oz. cream cheese, cut into 1” cubes
2 tsp. vanilla
1/2 c. lemon peel, grated
Heat oven to 350°. Grease a 9” pie plate. Place all
ingredients into a blender. Blend on high speed 3 minutes.
Pour into pie plate. Bake just until puffed and center is
dry.
Top with:
1 c. sour cream
2 tbsp. sugar
2 tsp. vanilla
Refrigerate 3 hours and serve with sweetened fresh fruits.
Honey Pancakes
2 c. baking mix
1 c. milk
2 tbsp. honey
1 egg
Beat all ingredients until smooth. Pour by scant 1/4 cupfuls
onto hot griddle (grease if necessary). Cook until pancakes are
dry
around the edges. Turn; cook until golden. Serve with
Honey-Cinnamon
Syrup.
Honey-Nut Pancakes: Increase milk to 1 1/4 cups; stir in 1/3 cup
chopped
walnuts or pecans.
Honey-Nut Syrup: Heat 3/4 cup honey, 1/2 cup margarine and 1/2
teaspoon cinnamon, stirring occasionally, until hot.
Maple-Bacon Oven Pancake
1 1/2 c. baking mix
1 1/2 c. cheddar or American cheese, shredded
3/4 c. milk
1/4 c. maple flavored syrup
1 tbsp. sugar
2 eggs
12 slices bacon, cooked crisp and crumbled
Preheat oven to 425°. Grease and flour a 13” x 9” baking
dish. Beat baking mix, 1/2 cup cheese, the milk, syrup, sugar and
eggs with a wire whisk until only small lumps remain. Pour into
dish.
Bake uncovered until a toothpick inserted comes out clean, 10-15
minutes.
Sprinkle with remaining cheese and the bacon. Bake uncovered
until
the cheese is melted, 3-5 minutes longer. Serve with syrup.
Praline Pan Biscuits
1/3 c. butter
1/3 c. brown sugar
1/2 c. pecans, chopped
2 c. baking mix
1/2 c. water
Preheat oven to 425°. Heat butter and brown sugar in a
saucepan
until melted. Pour into a 9” round pan; sprinkle with
pecans.
Mix baking mix and milk until dough forms; beat 30 seconds. If
dough
is too sticky, gradually mix in more baking mix. Turn onto
floured
cupboard. Knead 10 times. Divide dough into 12 equal parts;
gently shape each part into a ball. Place balls on top of brown
sugar
mixture in pan. Bake until golden, 15 minutes. Invert
pan.
Let cool.
Easy Drop Danish
2 c. baking mix
1/4 c. butter, softened
2 tbsp. sugar
2/3 c. milk
1/4 c. raspberry preserves (or any flavor)
Glaze
Mix baking mix, butter and sugar until crumbly. Stir in milk
until dough forms; beat 15 strokes. Drop by rounded
tablespoonfuls
about 2” apart onto a lightly greased cookie sheet. Make a
shallow
well in the center of each with back of spoon; fill with 1 teaspoon
preserves.
Bake 10-15 minutes or until golden. While warm drizzle with
glaze.
Glaze: Beat 2/3 cup confectioner’s sugar with 1 tablespoon water
and 1/4 teaspoon vanilla until smooth.
Nut Twists
2 c. baking mix
1/4 c. milk
2 tbsp. sugar
1 egg
2 tbsp. butter, softened
1/4 c. walnuts, chopped fine
2 tbsp. brown sugar
Glaze
Preheat oven to 400°. Mix baking mix, milk, sugar and egg
until a dough forms; beat 20 strokes. Turn onto well dusted
surface.
Knead 10 times. Roll dough into 12” square; spread with
butter.
Mix walnuts and brown sugar; sprinkle evenly over butter. Fold
dough
into thirds; press edges together to seal. Cut crosswise into 1”
strips. Twist ends of strips in opposite directions. Place
on greased cookie sheet; press ends onto cookie sheet to fasten
securely.
Bake until golden, 10-12 minutes. Cool 10 minutes and drizzle
with
glaze.
Glaze: Beat 2/3 cup confectioner’s sugar with 1 tablespoon water
and 1/4 teaspoon vanilla until smooth.
Banana Crunch Muffins
1 egg
2 c. baking mix
1 14 c. mashed bananas
1/3 c. sugar
3 tbsp. oil
Crunch Filling
Preheat oven to 400°. Grease 12 muffin cups. Beat eggs;
add remaining ingredients (except crunch filling) and stir until just
moistened.
Fill each muffin cup 1/4 full. Sprinkle with crunch filling, drop
remaining batter over filling. Bake 15 minutes or until golden.
Crunch Filling: Mix 1/3 cup chopped walnuts and 3 tablespoons brown
sugar until crumbly.
Breakfast Pizza
12 oz. bulk pork sausage
2 c. frozen loose-pack hash brown potato
1 1/2 c. baking mix
1/3 c. very hot water
1 c. cheddar cheese, shredded
1 c. monterey jack cheese, shredded
Preheat oven to 450°. Grease a 12” pizza pan. Cook and stir
pork sausage and potatoes until sausage is fully cooked; drain.
Mix
baking mix and water until dough forms; beat 20 strokes. Turn
dough
onto flour dusted surface; knead 60 times. Press dough into pizza
pan. Spread sausage over crust; sprinkle with cheeses. Bake
on lowest rack of oven, 12-15 minutes, until crust is golden and cheese
is bubbly.
Eggs, Broccoli and Biscuits
2 tbsp. butter
2 tbsp. baking mix
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
1 c. cheddar cheese, shredded
4 hard cooked eggs, chopped coarse
10 oz. pkg. chopped broccoli, thawed and well
drained.
1 c. baking mix
1/4 c. milk
2 oz. thin sliced deli ham
Preheat oven to 425°. Grease an 8” square baking dish.
Heat butter in a 2 quart saucepan until bubbly; stir in 2 tablespoons
baking
mix, the salt and pepper until smooth. Stir in 1 cup milk
slowly.
Cook stirring constantly, until thickened; remove from heat. Stir
in cheese, eggs and broccoli; spread in baking dish. Then...mix 1
cup baking mix and 1’4 cup milk until dough forms. Dough
will
be dry. Turn dough onto floured surface and knead 10 times.
Roll into a 12” x 5” rectangle. Place ham on dough overlapping if
necessary. Roll up tightly, beginning at 5 inch side; pinch edge
into roll to seal securely. Cut into
four
1 1/4” slices; place cut sides down on mixture in baking dish.
Bake
uncovered 23-25 minutes or until biscuits are brown and egg mixture is
bubbly. Serves 4
Cook potatoes whole, then let cool enough to peel and cut into cubes. Add rest of ingredients, chill.
SOUR CREAM POTATO SALAD
10-12 'new'
potatoes
2-3 sliced green onions
salt/pepper to taste
1 teaspoon parsley flakes
1/2 cup sour cream
3 tablespoons mayonnaise
Boil potatoes
whole. When done, slice into
rounds, leaving skin on. Mix with rest of ingredients and chill.
*******************
Old Fashioned Potato Salad
Ingredients:
10 pounds potato
1 dozen hard boiled eggs
1 lg. onion
6 kosher dill pickles
1/2 jar (32oz) mayonnaise
1 cup mustard
1/2 cup Pickle juice
Salt
Directions:
Peel and cube potatoes, cook until fork
tender,
drain and mash and season with salt to taste. Cut up onion,
pickles, and eggs. Mix in with potato. Mix
together mayonnaise, mustard and pickle juice. Pour into the potato
mixture and refrigerate. Can be eaten warm
but tastes better cold. You can adjust all ingredients to your taste.
******************
Bacon Ranch
Potato Salad
Ingredients:
3 pounds new potatoes (cut into 1/4-inch
slices)
1/3 cup cold water
1/2 cup mayonnaise
1/4 cup Ranch salad dressing
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
6 slices bacon (cooked crisp and crumbled)
1/2 cup celery slices
1/2 cup red pepper strips
1/2 cup sliced green onions
Directions:
Place potatoes and water in 3-quart microwave
dish and cover. Microwave on high for 14 to 16 minutes or until
tender, stirring after 8 minutes; drain. Mix
mayonnaise, ranch dressing, and seasonings in large bowl until well
blended. Add potatoes and remaining
ingredients;
mix well. Refrigerate for at least 30 minutes before serving.
Makes 8 cups.
******************
Emeril's
Roasted Potato Salad
Ingredients:
2 pounds new potatoes, quartered
1 cup plus 2 tablespoons olive oil
Salt
Freshly ground black pepper
1 egg*
Juice of three lemons
1 tablespoon chopped garlic
1 tablespoon Creole Mustard
1/2 cup chopped green onions
1/2 pound bacon, chopped and browned until
crispy
1 cup chopped red onions
4 hard-boiled eggs, peeled and sliced
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped fresh dill
Directions:
Preheat the oven to 400 degrees F. In a mixing
bowl, toss the potatoes with 2 tablespoons of olive oil. Season the
potatoes with salt and pepper. Place the
potatoes
on a baking sheet and roast for 35 to 40 minutes. Remove the
potatoes from the oven and cool completely.
In a food processor, fitted with a metal blade, add the egg, juice
from one lemon, mustard, garlic, and green
onions. Puree until smooth. Season the mixture with salt and pepper.
With the machine running, slowly add the
remaining
olive oil until all of the oil is used and the mixture is thick.
Reseason the mayonnaise with salt and pepper.
In a large mixing bowl, toss the potatoes with the bacon, red
onions, sliced eggs, parsley and dill. Season
the mixture with salt and pepper. Stir in the mayonnaise and the
remaining lemon juice. Mix thoroughly. Cover
the bowl with plastic wrap and refrigerate for at least 1 hour.
*RAW EGG
WARNING The American Egg Board states:
"There have been warnings against consuming raw or
lightly cooked eggs on the grounds that the
egg may be contaminated with Salmonella, a bacteria responsible for a
type of food poisoning....Healthy people need
to remember that there is a very small risk and treat eggs and other
raw animal foods accordingly. Use only
properly
refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."
Yield: 6 to 8
servings
******************
Creole Potato
Salad
Ingredients:
3 lbs red skinned potatoes (you don't have
to peel them)
6 large eggs, hard boiled, peeled and chopped
1 bunch scallions, chopped
4 stalks celery, chopped
juice of 2 lemons
1/2 cup dill pickles, finely chopped
1 cup good mayonnaise (NO Miracle Whip)
2 T prepared yellow mustard
1 tablespoon horseradish
1 tablespoon Course salt
2 teaspoons black pepper
2 teaspoons cayenne pepper
Directions:
Cook potatoes whole starting in COLD water
and cover. When potatoes are fork tender, run under cold water to
stop the cooking process. When cool enough
to handle, cut into medium sized pieces. Add rest of ingredients and
mix well. Serve chilled.
********************
Cajun Potato
Salad
Ingredients:
8 Cups potatoes, cooked, cooled, & cubed
1/2 lb. bacon, crisp fried & crumbled,
& drippings
1 Cup chopped onion
1 Cup chopped celery
1/2 Cup chopped dill pickles
1/2 Cup chopped sweet pickles
3 Tbsp. yellow mustard
Salt & pepper to taste
2 Cups Mayonnaise
2 tsp. Louisiana Hot Sauce
Directions:
Combine all ingredients in a large bowl. Serve
warm or chilled.
*******************
French Style
Potato Salad
Ingredients:
6 medium potatoes -- about 2 lb.
1 clove garlic -- cut into halves
1/4 teaspoon instant beef bouillon
1/3 cup hot water
1/3 cup dry white wine
3 tablespoons parsley -- snipped
Tarragon Dressing:
3 tablespoons olive oil
2 tablespoons tarragon vinegar
2 teaspoons chives -- snipped
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
Directions:
To Prepare Salad: Heat 1-inch salted water
(1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to
boiling. Reduce heat. Cover and cook until
tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with
garlic. Discard garlic. Cut potatoes into
1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add
wine. Pour over potatoes. Cover and
refrigerate,
stirring once or twice. Drain.
To Prepare
Dressing: Shake all ingredients
in tightly covered jar and gently toss with potatoes. Sprinkle with
parsley. Garnish with tomato wedges if
desired.
*******************
Mexican Potato
Salad
Ingredients:
1 clove garlic, cut in half
1 cup bread cubes
1 tblsp. salad oil
2 stalks celery, cut up
1 medium onion, cut up
1 medium carrot, cut up
1/4 green pepper, seeded
1/4 cup slad oil
3 tblsp. vinegar
1 tsp. salt
1 tsp. chili powder
2 cups (3 medium) diced cooked potatoes
1 head lettuce, broken into chunks
Directions:
Saute' garlic and bread cubes in 1 tblsp.
salad oil until bread is golden. Remove garlic and discard. Set bread
cubes aside. Put cut up vegetables in blender
container and cover with water. Cover container and run on high
just until vegetables are coarsely chopped.
Drain vegetables in colander or sieve; empty into a bowl. Put 1/4 cup
salad oil, vinegar, and seasonings in blender
container; cover and run on low just until blended. Pour over
chopped vegetables; mix well. Add potatoes
and toss lightly. Let stand 1 hour to marinate. At serving time, add
lettuce and bread cubes; toss lightly. Makes
6-8 servings.
********************
Spicy Potato
Salad
10 ounces red potatoes
1/4 cup chopped celery
1/4 cup diced red pepper
2 tablespoons minced cilantro
1/4 cup nonfat mayonnaise
3 tablespoons nonfat sour cream
2 tablespoons hot salsa
1/4 teaspoon ground cumin
Wash potatoes. Cover with water in large
saucepan;
bring to a boil and cook 15 minutes, until tender. Drain; cool
completely. Peel and cut into 1/2-inch cubes.
Combine with celery, pepper, and cilantro.
Combine
mayonnaise and remaining ingredients;
mix well. Add to potato mixture; toss gently to coat potatoes.
Cover and chill.
Brownie
Pudding
1 c.
flour
1/2 c. milk
1/2 c.
sugar
2 tsp. oil
2 tbsp.
cocoa
1 tsp. vanilla
2 tsp. baking powder
1/2 c. nuts, chopped
1/2 tsp.
salt
3/4 c. sugar
1/4 c. cocoa
In a large mixing bowl stir together dry ingredients. Add oil,
milk, and vanilla. Stir until smooth. Stir in nuts.
Pour
into ungreased 8” square pan. Bake at 350° for 25-30 minutes
or until done.
Bread
Pudding
4
eggs
1/2 tsp. cinnamon
2 c.
milk
1/2 tsp. vanilla
1/3 c.
sugar
1/4 tsp. salt
2 1/2 c. dry bread cubes
raisins
Beat together eggs, milk, sugar, cinnamon, vanilla, and salt.
Place bread cubes in an 8” round bread pan. Sprinkle raisins over
bread. Pour eggs mixture over all. Bake in a 325° oven
for 40-45 minuted or until a knife inserted comes out clean.
Chocolate
Bread Pudding
1 tbsp. butter
1 1/2 c. bread crumbs, loosely packed
1 c. half and half
1oz. unsweetened chocolate
1 egg
1/3. sugar
1/8 tsp. salt
1 tsp. vanilla
Preheat oven to 350°. Melt butter. Add bread crumbs.
tossing with a fork to mix; set aside. In a small saucepan
combine
half and half with with chocolate. Whisk over low heat until
mixture
is thoroughly blended. In a small bowl combine egg, sugar, salt,
and vanilla; whisk to blend. Add hot chocolate mixture slowly
continuing
to whisk. Pour over bread crumbs; mix gently but
thoroughly.
Pour into a small flat bottomed casserole dish. Set dish in a pan
containing 1/2” warm tap water. Bake 25 -30 minutes or until a
knife
inserted in center comes out clean. Serve with Hard Sauce.
Lemon
Pudding Cake
4 eggs, seperated
1/3 c. lemon juice
1 tsp. grated lemon peel
1 tbsp. butter, melted
1 1/2 c. sugar
1/2 c. flour
1/2 tsp. salt
1 1/2 c. milk
Whipped Cream
In a mixing bowl, beat egg yolks until thick and lemon colored, about
5-8 minutes. Blend in lemon juice, peel and butter. Combine
sugar, flour and salt; add alternately with milk, beating after
each
addition. Beat egg whites until stiff; fold into batter.
Pour
into a 1 1/2 quart baking dish; set in a pan of hot water. Bake
at
350° about 50 minutes or until lightly browned. Serve warm
topped
with whipped cream.
Raspberry
Cinnamon Bread Pudding
1/2 c. sugar
3 tbsp. cornstarch
20 oz. frozen raspberries, thawed
12 -14 slices cinnamon bread, crusts removed, cubed
1 c. whipping cream, whipped
In a medium saucepan, combine sugar and cornstarch; blend well.
Add reasperries; stir. Cook over medium heat until mixture boils
and thickens, stirring constantly. Remove from heat; cool to room
temperature. Line a 1 1/2 quart bowl with plastic
wrap.
Place 1 layer bread cubes over bottom and halfway up sides of
bowl.
Pour a small amount of raspberry sauce over bread. Repeat
alternating
layers of bread and raspberry sauce, ending with bread on top.
Place
plactic wrap over top of pudding. Cover with a plate that fits
tightly
inside of bowl; place heavy object on top of plate to mold
pudding.
Refrigerate pudding overnight. To serve, remove plastic wrap;
unmold
onto serving plate. Remove plastic wrap. Frost sides of
pudding
with
whipped cream. Serves 8
Apple Bread Pudding with
Vanilla Sauce
Pudding:
4 c. soft white or whole wheat bread cubes
2 c. thinly sliced apples, peeled
1/4 c. raisins
1 c. brown sugar
1 3/4 c. milk
1/4 c. butter
1 tsp. cinnamon
1/2 tsp. vanilla
2 eggs, beaten
Sauce:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. whipping cream
1/2 c. butter
1 tsp. vanilla
Heat oven to 350°. Grease a 10” x 6” baking dish. In
a large bowl, combine bread, apples and raisins. In a small
saucepan,
combine 1 cup brown sugar, milk and 1/4 cup butter. Cook over
medium
heat until butter is melted, pour over bread mixture in bowl. Let
stand 10 minutes. Stir cinnamon, vanilla and eggs. Pour
into
prepared baking dish. Bake at 350° for 40 - 50 minutes or
until
center is set and apples are tender. For sauce: combine
sugars,
whipping cream and butter in a small saucepan. Cook over medium
heat
until mixture boils; stirring occasionally. Stir in
vanilla.
Serve warm over pudding.
Lemon
Cake Pudding
Sift together into a bowl:
1/4 c. flour, sifted
1 c. sugar
1/4 tsp. salt
Stir in:
1 1/2 tsp. lemon peel, grated
1/4 c. lemon juice
2 eggs, well beaten
1 c. milk
Fold in:
2 egg whites
Pour into 1 quart baking dish. Set in a pan of water. Bake
at 350° for 50 minutes.
Variations:
Pineapple Cake Pudding - Follow above recipe except reduce sugar to
1/2 cup, use only 1/2 cup milk and only 1 tablespoon lemon juice.
Add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.
Orange Cake Pudding - Follow above recipe except in place of lemon,
use orange juice and rind.
Pina
Colada Bread Pudding
4 c. fresh bread cubes
3 eggs
1 1/2 c. milk
15 oz. cream of coconut, divided
8 oz. crushed pineapple, well drained
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1 c. heavy cream
Preheat oven to 350°. Place the bread cubes in an 8” greased
square baking dish. In a medium bowl, combine the milk, egg, 1
cup
cream of coconut, the pineapple, vanilla, cinnamon and nutmeg; mix
well.
Pour over the bread cubes, making sure the bread is completely
moistened.
Bake for 55 - 60 minutes, or until a toothpick inserted in center comes
out clean. Meanwhile, in a small bowl, with an electric mixer on
medium speed, combine the heavy cream and the remaining cream of
coconut
just until stiff. Serve over the warm bread or serve both
chilled.
Caramel
Pecan Bread Pudding
12 vanilla caramels, unwrapped
14 oz. sweetened condensed milk
2 tbsp. butter
2 tsp. vanilla extract
1/4 tsp. salt
2 c. water
3 eggs
8 slices bread, torn into 1 inch pieces
1/2 c. chopped pecans
Preheat oven to 350°. In a medium-sized saucepan, combine
the caramels, sweetened condensed milk, butter, vanilla and salt over
low
heat, stirring occasionally, until the caramels are malted.
Remove
the saucepan from heat; set aside. Place the water in a large
bowl
and beat the eggs into the water. Add the caramel mixture;
mix well. Stir in the bread cubes and pecans. Let
stand
for 5 minutes, then stir again. Pour into a greased 8” square
baking
pan and bake for 45 - 50 minutes or until a knife inserted in the
center
comes out clean. Serve warm with whipped cream or ice cream.
Banana-Pecan
Streusel
Bread Pudding
4 med. ripe bananas, mashed
12 oz. can evaporated milk
3 beaten eggs
1/2 c. sugar
1 tbsp. vanilla
2 tsp. cinnamon
1/4 - 1/2 tsp. almond extracts
2 large croissants, cut or torn into 1” pieces
(about 5 cups)
1/4 c. brown sugar
2 tbsp. flour
1 tbsp. butter, melted
1/2 c. chopped pecans
Whipped cream
Preheat oven to 350°F. for pudding, in a large bowl stir
together bananas, milk, eggs, sugar, vanilla, 1 teaspoon of the
cinnamon,
and the almond extract. Place torn croissant pieces in a lightly
greased 2 quart rectangular casserole; pour egg mixture evenly over
croissants.
Press pieces into egg mixture to moisten.
For Streusel: In a small bowl combine brown sugar, flour,
butter and remaining 1 teaspoon cinnamon. Stir in
pecans.
Sprinkle streusel topping over croissant mixture. Bake for 40 to
45 minutes or until slightly puffed and a knife inserted into center
comes
out clean. Let stand 30 minutes. Serve warm with whipped
cream.
Serves 10
Caramel
Apple Breakfast Pudding
2 lg. tart apples (Granny Smith)
3/4 tsp. ground cinnamon
1/2 c. brown sugar
2 tbsp. corn syrup
2 tbsp. butter
1/4 c. pecan pieces
3 beaten eggs
1 1/4 c. milk
1 tsp. vanilla
1/4 tsp. ground nutmeg
Italian or French Bread
Peel, core and slice apples (you should have 2
cups).
In a small saucepan combine apple slices and 1/4 cup water. Bring
to a boil; reduce heat. Cook, covered overmedium-low heat for 5-7
minutes or till apples are tender, stirring occasionally.
Drain.
Transfer to a small bowl and stir in cinnamon.
In the same saucepan combine brown sugar, corn syrup and
butter. Cook and stir over medium heat till mixyure comes to a
boil.
Remove from heat. Pour mixture into 2 quart baking dish.
Sprinkle
pecans over all.
In a medium mixing bowl combine the eggs, milk, vanilla
and nutmeg. Arrange a layer of half the bread slices in the
baking dish atop the caramel mixture, trimming bread to fit.
Spoon
cooked apples evenly over bread layer. Arrange remaining bread
slices
on top. Carefully pour the egg mixture over bread, pressing the
bread
down gently to moisten the slices completely. Cover with plastic
wrap and refrigerate at least 3 hours or up to 24 hours.
At serving time, remove the plastic wrap. Bake,
uncovered, in a 325°F oven for 40 - 45 minutes or till a knife
comes
out clean. Remove from oven. Run a knife around edge to
loosen.
Let stand 15 minutes. Carefully invert pudding onto a
platter.
Serve.
Cinnamon Raisin
Bread Pudding with Orange Butterscotch Sauce
8 c. raisin-egg challah bread, cubed
2 apples, peeled and cubed
6 egg yolks
3 whole eggs
1 1/2 c. sugar
1/4 c. brown sugar
1 c. heavy cream (you can use non dairy creamers)
1. c. whole milk
1 tbsp. vanilla
1/2 tbsp. cinnamon
2 tbsp. butter
Peel and cube the apples. In a saute’ pan melt the butter, then
add the apple cubes and brown sugar and saute’ until soft. Remove
from heat. In a 10 x 8 inch baking pan, layer bread cubes and
apple
cubes. In mixing bowl, combine egg yolks, whole eggs, cream,
milk,
sugar, vanilla, and cinnamon and beat well. Pour mixture over
bread
and apple cubes and allow to sit 15 minutes. Place pan with
apples
and bread in a a larger pan and fill with water to 1” of the top.
Bake in 350°F oven for 35 minutes or until knife comes out
clean.
Allow to cool then cut into squares and serve with Orange Butterscotch
Sauce...you may also drizzle with melted vanilla ice cream.
Orange Butterscotch Sauce
2 tbsp. unsalted butter
1/4 c. brown sugar
1/4 c. orange liqueur
1 orange squeezed
1/4 c. heavy cream
In saucepan, melt butter, then add brown sugar and allow to
bubble.
Add orange liqueur and fresh orange juice and allow to reduce to
half.
Add heavy cream and reduce until slightly thickened. Serve over
bread
pudding.
Pears
and Pound Cake Bread
Pudding
4 whole eggs
2 egg yolks
3-4 c. sugar
Pinch salt
5 c. half and half
1 half of vanilla bean, split and seeds scraped
out; set aside
2 lbs. pear, peeled, cored, and cut into 1/2 inch
pieces
6 slices pound cake, cut into 1 inch pieces
1/2 tsp. nutmeg (extra for garnish)
1/2 c. whipping cream, whipped with 1
tbsp.
confectioner’s sugar and a pinch of cinnamon
Preheat oven to 325°F. Whisk together whole eggs, egg yolks,
sugar, and salt. Set aside. Put half and half and vanilla bean
and
seeds into heavy saucepan and scald. Slowly whisk hot mixrure
into
egg mixture. Cool, strain, and set aside. Place chopped
pears
in bottom of a 2 quart casserole. Arrange pound cake slices over
pears. Pour custard over all. Sprinkle with nutmeg.
Bake,
uncovered 1 hour. A knife inserted in center should come out
clean.
Serve in bowls topped with whipped cream.
Keilbasa Bean Soup
1 med. potato 3 c. water
2 carrots, sliced 8 oz. keilbasa, sliced thin
1 onion, diced 1 can bean and bacon
1/3 c. celery, chopped soup
In a large saucepan bring potato (diced) and carrot to a boil in 3
cups water. Reduce heat and simmer 10 minute or until vegetables
are tender. Add keilbasa and bean soup. Heat
thoroughly.
Serves 6
Low Calorie Cream of Vegetable Soup
2 c. chicken broth 1 c. rice, cooked
3 c. any kind vegetables, 2 c. skimmed milk
cut up
In a 3 quart saucepan over high heat, heat broth and vegetables until
boiling. Reduce heat to low, cover and let simmer until
vegetables
are tender. Remove half of vegetables, broth to a blender and add
rice. Blend until smooth. Return mixture to saucepan.
Stir in milk and heat through. Serves 6
Vegetable Cheese Soup
2 c. potatoes, cubed 1 lb. Velveeta cheese,
1 1/2 c. cold water cubed
1/2 c. carrots, sliced 9 oz. pkg. cooked string
1/3 c. onion, chopped beans
salt and pepper 1/2 c. milk
1 tsp. marjoram
Cook potato, carrots and onion in water until tender. Add
remaining
ingredients and cook until cheese is melted. Serves 6
Uncle Bud’s Favorite Sausage Stew
1 tbsp. corn oil
1 1/2 c. carrots, sliced
2 med. apples, peeded and chopped
1/2 c. onion, coarsely chopped
1 1/2 c. beef broth
1 lb. keilsasa, cut into 1” slices and quartered
1 1/2 c. carrots, sliced
1/4 tsp. salt
1/8 tsp. pepper
3 c. cabbage, shredded
1 tbsp. cornstarch mixed with 2 tbsp. water
In a 3 quart saucepot heat corn oil over medium heat. Add apples
and onion; stirring frequently; cook 5 minutes or until tender.
Stir
in broth, sausage, carrots, salt and pepper. Bring to a
boil.
Cover and reduce heat to a simmer for 30 minutes. Stir in
cabbage.
Simmer 10 minutes. Re-stir cornstarch and water mixture; stir
into
stew. Bring to a boil over medium heat stirring constantly and
boil
1 minute. Serve. Serves 4
Broccoli Soup
2 lg. onions, diced
2 tbsp. butter
1 med. head broccoli, cut up into small flourettes
1 c. water
4 chicken bouillon cubes
1/4 tsp. garlic salt
salt and pepper to taste
3-4 c. milk
Cook onions in butter until clear, add remaining ingredients (except
milk). Simmer until tender. Add milk. Simmer until
hot.
Do not boil. Serves 6
Mom’s Bean Soup
1 ham bone
2 c. Great Northern Beans
1 tbsp. salt
1 tsp. pepper
2 tsp. sugar
4 medium potatoes, diced
2 onions, diced
2 carrots, diced
Put ham bone or chunks of ham, beans, salt, pepper and sugar in a large
pan. Cover with water. Cook, simmering for 4 hours.
(Mom
soaks her beans overnight and then adds the remaining
ingredients).
Add remaining ingredients and cook until tender. Add a dash of
vinegar
before serving.
Cheese Potato Soup
5-6 potatoes, cooked and cubed
5 tbsp. butter
2 lg. onions, diced
2 bay leaves
1 tsp. dill seeds, crushed
2 tbsp. flour
2 c. milk
6 oz. gouda cheese
1 tbsp. paprika
1 tbsp. Worcestershire sauce
Cook potatoes. Melt 2 tablespoons butter and sauté onions
along with bay leaves until golden. Remove bay leaves. Add
the dill seed and potatoes. Melt in the remaining butter and stir
in flour. Gradually add milk. Stir and cook slowly.
Add
remaining ingredients and simmer until heated.
Cream of Tomato Soup
19 oz. tomato soup
a few celery leaves, minced
1/2 tsp. savory
2 1/2 c. milk
1 lg. onion, chopped fine
1 tbsp. sugar
1 tbsp. corn starch
Simmer first 5 ingredients together for 20 minutes. Mix
cornstarch
with 1/2 cup milk. Add remaining milk; simmer over medium heat,
stirring
often, until it reaches a boil. When ready to serve, pour this
hot
milk over hot tomatoes. Stir quickly. DO NOT BOIL. If
desired a half cup of cooked rice can be added with the milk.
Potato Mushroom Chowder
1/2 c. onion, chopped 3 c. water
1/4 c. butter 1 lb. mushrooms,
sliced
2 tbsp. flour 1 c. celery, chopped
1 tsp. salt 1 c. potatoes, diced
1/2 tsp. pepper 1/2 c.
carrots,
chopped
1 c. half and half
1/4 c. parmesan
cheese
Sauté onion and butter, add flour, salt, and pepper to make
a smooth paste. Gradually add water, stirring constantly.
Bring
to a boil. Cook and stir 1 minute. Add remaining
ingredients
except parmesan cheese. Simmer 30 minutes. Serve.
Sprinkle
with parmesan cheese. Serves 6
Broccoli and Cheese Soup
2 c. celery, chopped
1 c. onion, chopped fine
10 oz. frozen broccoli, chopped
Cook broccoli, onion and celery in a small amount of water on
high
heat until tender (6-8 minutes). Then add:
1 c. cottage cheese
2 c. milk
1 can cream of mushroom soup
1/2 tsp. salt
1/8 tsp. pepper
Blend all ingredients together. Cook until thoroughly
heated.
Serves 6
Cheese and Potato Wild Rice Soup
2 c. wild rice
1 1/2 c. water
1/2 lb. lean bacon, cut-up
1/4 c. onion, chopped
2 cans potato soup, diluted with 1/2 cup water
and 1/2
cup milk
1 qt. milk
2 1/2 c. American cheese, grated
Cook rice in water for 45 minutes or until done. Drain.
Meanwhile fry onion and bacon together until bacon is cooked and onions
are tender. Add soup, milk and cheese; cook until heated through.
Tater Tuna Chowder
6 slices bacon
1/2 c. onion, chopped
1 pkg. Au Gratin potatoes
1 bay leaf, if desired
2 c. hot water
1 1/2 c. milk
1 1/4 c. chicken broth
15 oz. whole kernel corn, undrained
12 oz. tuna, undrained
2/3 c. evaporated milk
In large skillet fry bacon until crisp. Remove bacon; drain on
paper towels. Reserve 2 tablespoons drippings in pan. Add
onions;
cook until tender. Add potato slices, seasoning packet, bay leaf,
water, milk, chicken broth, and corn. Simmer uncovered 20 minutes
or until potatoes are tender, stirring occasionally. Crumble
bacon;
stir in bacon, tuna and evaporated milk. Heat gently, stirring
frequently.
Do not boil. Remove bay leaf. Serves 6
New England Clam Chowder
2 onions, peeled and minced
3 tbsp. margarine
20 oz. minced clams(canned) undrained
2 c. potatoes, peeled and cubed
2 c. milk
1/8 tsp. black pepper
1 c. light cream
1/4 tsp. paprika
In a large saucepan stir fry onions in margarine until golden.
Drain liquid from clams into pan; add potatoes and pepper. Cover
and simmer 15 minutes or until potatoes are nearly tender. Add
clams,
milk and cream. Cover and simmer 10 minutes until just heated
through.
Sprinkle with paprika; serve with crisp crackers. Serves 6
Cheddar Chowder
2 c. water 1/2 c. celery, diced
2 c. potato, diced 1/4 c. onion, chopped
1/2 c. carrot, diced
1 tsp. salt
White Sauce:
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated
1 c. ham, cubed
Combine water, potatoes, carrots, celery, onion, salt and pepper in
a large pot. Boil 12 minutes. Meanwhile in a small saucepan
make white sauce. Melting butter, add flour and stir until
smooth.
Slowly add milk; cook until thickened. Add grated cheese to white
sauce; stir until melted. Add white sauce and cubed ham to
vegetables
that have not been drained. Heat through. Serves 6
Mushroom Chowder
1 lb. mushrooms, washed and diced
2 onions, diced
1/4 c. butter
1/4 c. flour
8 potatoes, peeled and diced
2 tbsp. thyme
4 c. half and half
1/4 c. parsley
Sauté mushrooms and onion in butter until onions are
translucent.
Stir in flour. Place mixture in a saucepan and add potatoes,
thyme
and half and half. Cover and simmer 20 minutes, stirring
frequently.
When potatoes have softened, serve, topped with parsley.
Tomato Beef Stew
Add 1/2 pound browned hamburger, 1 cup cooked green beans, 1/2
cup cooked carrots and 1 teaspoon Worcestershire sauce to 1 can tomato
soup that has been prepared with water.
Tomato French Onion Soup
Prepare together 1 can tomato soup and 1 can French onion soup
with water. Top each serving with a toasted bread slice.
Creole Tomato Soup.
Add 1/2 cup chopped green pepper, 1/2 cup chopped onion,
1/2 cup cooked shrimp, 1/2 cup cooked rice and a dash of hot pepper
sauce
to 1 can tomato soup prepared with water.
Pizza Soup
Add 2 ounces sliced pepperoni and a pinch of Italian seasoning
to a can of tomato soup prepared with water.
Mac’n Tomato Soup
Add 1/4 pound browned hamburger, 2 teaspoons chili powder and
1/2 cup cooked elbow macaroni to 1 can tomato soup prepared with water.
Taco Soup
Add 1/4 cup salsa to 1 can tomato soup prepared with water.
Top each serving with shredded cheddar cheese, crushed tortilla chips
and
sour cream.
Zesty Chicken and Rice Soup
Add 1/2 cup cubed cooked chicken and 1 cup cooked rice to 1 can
tomato soup prepared with water.
Tomato Mac’n Beef
Add a quarter pound ground beef and 1 cup cooked elbow macaroni
to 1 can tomato soup prepared with water.
Hearty Vegetable and Pasta Soup
Add 3/4 cup cooked vegetables (celery, carrots and peas) and
1 cup cooked corkscrew macaroni to 1 can tomato soup prepared with
water.
Tomato Garden Soup
Add 1/4 cup chopped green pepper, 1/2 cup sliced mushrooms
and 1 cup cooked rice to 1 can tomato soup prepared with water
Cream of Zucchini Soup
Sauté together:
1 small onion, chopped
1 tbsp. butter
Add:
3 med. zucchini, coarsely chopped
1 med. potato, coarsely chopped
3 c. chicken stock
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. basil leaves
1 1/2 c. half and half
1/2 tsp. pepper
Cook together until tender then process in food processor.
Dutch Chowder and Dumplings
1 1/2 c. cooked pork, cut in strips
1/4 c. chopped onion
2 tbsp. butter
20 oz. condensed green pea soup
15 oz. water
10 oz. pkg. frozen mixed vegetables, cooked and
drained
1/4 tsp. nutmeg
salt to taste
Brown pork and onions in butter. Combine together with remaining
ingredients.
Dumplings:
1/2 c. baking mix
2 tsp. parsley
3 tbsp. milk
Stir together ingredients until they hold together. Drop by
tablespoonfuls
over soup. Cook until soup is heated and dumplings have cooked.
Franky Corn Chowder
1 1/4 c. water
2 carrots, sliced thin
1 lg. potato, diced
1/2 green pepper, diced
10 oz. cream style corn
1 c. cheese whiz
6 wieners, sliced
Chopped parsley
Combine water, carrots, potato and green pepper in a medium
saucepan.
Cook until tender. Stir in remaining ingredients. Cook
until
warmed through.
Chowder
6 lg. potatoes, peeled and cubed
1 tsp. salt
1 lg. onion, diced
1/4 c. butter
28 oz. cream style corn
4 bacon strips, cooked crisp and crumbled
3 c. milk
8 oz. Colby cheese, cubed
Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and
cover with water. Bring to a boil. Reduce heat; cover and
simmer
until potatoes are tender. Meanwhile in a skillet, sauté
onion
in butter until tender. Stir in corn and bacon; heat
through.
Stir in corn mixture and cheese. Heath through. Yield: 3
quarts
Cheeseburger Soup
1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter, divided
3 c. chicken broth
4 c. diced, peeled potatoes
1/4 c. flour
2 c. American cheese
1 1/2 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. sour cream
In a 3 quart saucepan, brown beef; drain and set aside. In the
same pan, saute onion, carrots, celery, basil and parsley in 1
tablespoom
butter until vegetables are tender, about 10 minutes. Add broth,
potatoes and beef, bring to a boil. Reduce heat, cover and simmer
for 10-12 minutes or until potatoes are tender. Meanwhile in a
small
skillet, melt remaining butter. Add flour; cook and stir 3-5
minutes
or until bubbly. Add to soup; bring to a boil. Cook and
stir
for 2 minutes. Reduce heat to low. Add cheese, milk, salt,
and pepper; cook and stir until cheese melts. Remove from heat;
blend
in sour cream. Serves 8
Mom’s Indian Corn Soup
1 med. onion, chopped fine
1/2 green pepper, chopped fine
2 tbsp. butter
1 lb. ground beef
1 can cream style corn
2 cans tomato soup
2 tbsp. sugar
1 tsp. salt
Saute onion and pepper in butter for 5 minutes. Add meat; brown.
stirring frequently. Add cream style corn, tomato soup, sugar and
salt. Simmer 15 minutes.
Best Beef Stew
1 onion
1 1/2 lbs. stew beef
3 tbsp. flour
Salt and Pepper
2 Tbsp. oil
1 1/2 c. beef broth
3/4 tsp. marjoram
4 carrots
4 potatoes, about 1 lb.
Chop onion. Toss the beef with the flour and 1 teaspoon
salt.
Heat the oil in a dutch oven on medium high. Add the meat, in
batched
if necessary and brown on all sides.. Remove. Add onion,
cover
and cook over low heat until siftened, about 5 minutes. Return
the
meat to the pot with the stock and the marjoram. Cover and simmer
until the meat is tender, 1 1/2 to 2 hours. Meanwhile halve the
carrots
lengthwise and then cut them crosswise into 1” chunks. Add the
carrots
and potatoes to the pot with 1/2 teaspoon pepper. Cook until
vegetables
are tender, 45-50 minutes.
Chicken Soup
3 1/2 lb.s broiler-fryer chicken
3 qts. water
1 med. onion, quartered
4 celery ribs
2 chicken boullion cubes
2 parsley sprigs
1 clove garlic
2 1/2 tsp. slat, optional
1/2 c. thinly sliced carrots
1/2 c.l chopped fresh parsley
3 c. cooked rice
Place chicken in a large kettle with water; bring to a boil.
Reduce heat; add onion , celery, boullion, parsley, garlic and salt if
desired. Cover and simmer until chicken is tender. Remove
chicken;
allow to cool. Strain and reserve broth; discard
vegetables.
Add carrots to broth and cook until tender. Debone chicken; cut
into
cubes. Add chicken and chopped parsley to broth; heat
through.
Ladel into bowls add cooked rice to each bowl. Yield: 14 servings
Zucchini Garden Chowder
2 med. zucchini, chopped
1 med. onion, chopped
2 tbsp. minced fresh parsley
1 tsp. basil
1/3 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken boullion cubes
1 tsp. lemon juice
14 1/2 oz. diced tomatoes, undrained
12 oz. evaporated milk
10 oz. frozen corn
1/4 c. grated Parmesan cheese
2 c. shredded cheddar cheese
Pinch sugar (optional)
In a dutch oven or soup kettle over medium heat, saute the zucchini,
onion, parsley and basil in butter until vegetables are tender.
Stir
in flour, salt and pepper. Gradually stir in water. Add the
boullion and lemon juice; mix well.. Bring to a boil; cook and
stir
for two minutes. Add tomatoes, milk and corn; bring to a
boil.
Reduce heat; cover and simmer 5 minutes or until corn is tender.
Just before serving, stir in cheese until melted. Yield: 8
servings
Cream of Tomato Soup
2 1/2 c. diced peeled tomatoes
1/4 c. diced celery
1/4 c. diced onion
1 tbsp. oil
2 tbsp. flour
1 c. evapotated milk
1 tsp.salt, optional
3 tbsp. sour cream
3 tsp. minced fresh parsley
In a saucepan, combine tomatoes, celery and onion; bring to a
boil.
Reduce heat; cover and simmer for 15 minutes, stirring often.
Cool
for 10 minutes; pour into a blender. Cover and processuntil
smooth.
In a lerge saucepan, heat oil; stir in flour until smooth.
Gradually
add milk; bring to a boil. Cook and stir for 2 minutes.
Gradually
stir in tomato mixture. Add salt if desired and pepper; heat
through.
Top individual servings with sour cream and parsley. Yield: 3
servings
Grandma’s Penicillin
2-3 pound chicken, cut into pieces
1 large onion, cut-up
1 1/2 quarts water (or enough to just cover chicken
pieces in pot
3 stalks celery
3 medium carrots
4 sprigs parsley
1-2 tsp. salt
In a large pot combine chicken and onions. Add water.
Bring just to boiling; reduce heat. Cover and simmer on medium
heat
for 1 hour. Add celery, carrots, parsley, and salt. Cook on
low heat for 2 hours or until chicken is tender and falling off the
bone.
Strain the soup through a colander. Reserve meat for another use.
Skim off fat before serving, if desired. Serve broth alone or
with
noodles, rice, matzo balls or crackers. Makes 5 cups.
Comfort Chicken Soup
2 qts. water
8 boullion chicken cubes
6 1/2 c. wide uncooked egg noodles
2 cans cream of mushroom soup
3 c. cooked chunk chicken
1 c. sour cream
In a large pan, bring water and boullion to a boil. Add egg
noodles.
Cook until done. Do not drain. Add soup and chicken.
Heat, then take off heat and stir in sour cream. Stir.
Serve.
Cream of Reuben Soup
1/2 c. beef broth
1 c. chopped corned beef
(about 1/4 lb.)
1/2 c. chicken broth
1/4 c. chopped celery
1 c. chopped Swiss cheese
1/4 c. chopped green pepper
3/4 c. sauerkraut
1 t. cornstarch
2 c. half-and-half
2 T. water
chopped chives
Combine broths and chopped vegetables in large pot and bring to a boil
over high heat. Reduce heat and simmer until vegetables are tender, but
not overcooked, about 5-6 minutes. Dissolve cornstarch in water, add to
soup and continue cooking until it thickens. Drain, rinse and chop the
sauerkraut. Remove soup from heat. Stir in corned beef, cheese and
kraut,
blending well. Melt butter in small pot over medium heat. Stir in
half-and-half,
then add this to the soup and blend until smooth. Heat, but do not
boil,
the soup. Garnish each serving with chives. Serves 8.
Beer Cheese Soup
3/4 c. butter
1/2 T. dry mustard
1/2 c. diced onion
1 c. grated Cheddar cheese
1/2 c. diced carrots
1 can or bottle of beer
1/2 c. flour
salt
4 1/2 c. chicken broth
pepper
2 T. Romano cheese
parsley
In a large pot, saute vegetables in butter until soft, but not browned
. blend in flour, mustard and chicken broth, cook for 5 min. Blend in
cheese
and beer. Simmer gently for 10 min. Season to taste with salt and
pepper,
little bit of parsley. Serve with French bread and tossed salad for a
great
meal.
Quick Corn Chowder
1 can cream of potato soup
1/2 tsp. pepper
1 sm. can corn
4 slices of bacon
1 1/3 c. milk
2 green onions
1 T. butter
Combine soup, drained corn, milk, butter and pepper in saucepan. Cook
over medium heat until thoroughly heated, stirring occasionally. Cook
and
crumble the bacon, slice the green onions. Sprinkle each serving with
bacon
and onions. Makes 1 qt.
Quick Borscht
2 c. canned beets, shredded
1 c. shredded cabbage
1 c. chopped carrots
1 T. butter
1 c. chopped onions
1 T. lemon juice
3 1/2 c. boiling water
sour cream
1 can beef broth
Place beets, carrots and onions in large pot. Add water and cook 20
minutes. Add broth, cabbage and butter; cook uncovered 15 minutes. Add
lemon juice. Pour into six bowls, and float a spoonful of sour cream on
top of each.
Le Thourin
(French Cream of Onion Soup)
2 med. onions, thinly sliced
2 egg yolks
3 T. butter
1/4 c. heavy cream
1 1/2 T. flour
salt and pepper
4 c. milk croutons
Melt butter in pan; add onions and, stir to mix. Cover and cook slowly
10-12 min. until soft but not brown. Stir in flour. Pour in milk, add
seasonings
and bring to a boil, stirring. Cover and simmer 8-12 min. Be sure to
simmer
over low heat so it will not curdle. Mix egg yolks with cream until
smooth
in a small bowl. Stir in 2 T. of hot soup, mix well. Add a little more
to bring the egg mixture up to the soup heat. Reheat carefully over low
heat until slightly thickened. Taste for seasonings. Float a few
croutons
in each bowl. Serves 4.
French Onion Soup
3 lbs. onions chopped (I used Vidalia onions)
1/4 cup butter
1/4 cup flour
1 cup white wine
Swiss cheese
French bread
2-3 quarts chicken broth (2 large cans)
Fry onions in butter until brown (this takes an hour or more). While
onions are browning, place chicken broth in a Dutch oven on medium
heat.
Add flour to onions and mix. It will be pasty; there should not be any
lumps of flour. Add white wine and stir well. Add onion mixture to pot
with chicken broth. Cook until broth is reduced to level before onions
were added. When reduced, pour into crocks and place a slice of French
bread on top. Drape two slices of Swiss cheese on top and broil until
cheese
is melted and slightly browned.
French Bread
Slice 5/8" thick, brush both sides with vegetable oil and place on
cookie sheet. Sprinkle with grated Parmesan cheese and bake at 350
degrees
for 10 to 15 minutes. You don't want the bread really toasted, but
dried
out like a crouton. Enjoy.
French Onion Soup (MOMS)
3 medium onions, sliced
2 tbsp. Butter
4 cups beef bullion
1 tsp. Worcestershire sauce
Thin slices of French bread
Sauté onions and butter in 2 quart saucepan.
Add bullion and Worcestershire sauce. Heat through. Pour
into
soup bowl. Add slice of French bread. Top with Swiss
cheese,
mozzarella cheese or parmesan cheese. Put in microwave to melt
cheese.
Serve.
Ruben Chowder
1 tbsp. Butter, softened
3 slices rye bread, toasted, buttered and cubed
11 oz. Condensed nacho cheese soup
3 c. milk
14 oz. Sauerkraut, rinsed and drained
12 oz. Deli corned beef, diced
4 oz. Shredded mozzarella cheese
Combine condensed soup, milk, sauerkraut and corned beef in a
saucepan.
Add cheese. Stir until melted. Top with cubed bread.
Creamy Tomato Soup
1 medium onion, chopped
2 tbsp. Butter
2 cans (14 oz.) diced tomatoes, undiluted
2 cans (10 oz.) tomato soup, undiluted
1 1/2 c. milk
1 tsp. Sugar
1/2 tsp. Basil
1/2 tsp. Paprika
1/8 tsp. Garlic powder
8 oz. Cream cheese
In medium saucepan, saute onions in butter. Add tomatoes, tomato soup,
milk, sugar, basil, paprika, and garlic powder. Heat
through.
Cube cream cheese and add to soup. Heat soup until creame cheese
begins to melt. Serve.
Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, nuts, and cherries. Pour into two 5 x 9 inch loaf pans or 24 muffin cups.
Bake at 325 degrees for about 1 hour for loaves, or 20 minutes for muffins.
Makes: 2 loaves or 24 muffins.
Zucchini Nut Muffins
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups sugar
4 eggs, room temperature
1 cup canola oil
2 cups grated peeled zucchini
1 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees. Grease muffin tins. Sift dry ingredients
and
set aside.
Combine sugar and eggs. Beat 2 minutes. Add oil and beat for 3 minutes.
Add
zucchini, vanilla, nuts and raisins. Fold in dry ingredients until
mixed.
Fill muffin tins 2/3 full. Bake 25 minutes (toothpick inserted comes
out
clean).
Cranberry Cream Cheese Muffins
1/2 cup butter
3 ounces cream cheese
1 cup all-purpose flour
1 egg
3/4 cup packed dark brown sugar
1 teaspoon vanilla
3/4 cup finely chopped cranberries
1/4 cup plus 1 Tablespoon finely chopped pecans
Cream together butter and cream cheese. Blend in flour and chill one
hour.
Shape small pieces into small balls and press into mini muffin tins.
Mix
brown sugar, vanilla, and egg in bowl until smooth. Stir in nuts and
fruit.
Spoon mixture into muffin tins. Bake at 325 degrees for 30 minutes or
until
pastry is golden. Remove from pans when completely cool.
Oatmeal Cookie Muffin
1/2 cup very soft butter
3/4 cup packed brown sugar
1 egg
1 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup applesauce
1 cup quick dry or regular oats
1/2 cup chopped pecans
1/2 cup raisins
Cream together the butter and the brown sugar. Mix the dry ingredients
together,
add to butter and sugar, mix in the applesauce, then the oats. Finally
add
the raisins and the pecans. Bake at 350 degrees for 25 minutes. Best
served
warm.
Makes: 12.
Cappuccino Chocolate Chip Muffins
6 Tablespoons butter, softened
2/3 cup sugar
1/4 cup milk
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups unsifted all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 Tablespoons instant coffee dissolved in 2 Tablespoons boiling water
1 Tablespoon coffee-flavored liquor (optional)
3/4 cup chocolate chips
Heat oven to 375 degrees. Grease 6 muffin pan. In large bowl, beat on
medium
speed, butter and sugar until light and fluffy. Beat in egg, vanilla,
dissolved
coffee granules, and coffee liquor (optional) until blended.
In medium bowl, combine flour, baking powder, and salt. Add flour
mixture
to butter mixture alternately with milk, beating just until combined.
Fold
in chocolate chips. Divide batter among muffin pan cups.
Bake 25 to 30 minutes or until centers spring back when lightly
pressed.
Serve warm.
Sift together the flour, baking powder, salt, and sugar. Stir in egg, oil, eggnog, and rum. Spray muffin pans and fill 3/4 full. Sprinkle tops with nutmeg and raw sugar. Bake 15 to 20 minutes at 350 degrees. A special holiday treat that makes 24 small muffins.