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Recipes - Page three

Recipes featured on this page
You may scroll down or Click on Links below to access recipes directly

• 1. Crab Imperial

• 2. Pioneer Apples

• 3. Apple and Onion Casserole

• 4. Farmstyle Corn Chowder

• 5. Quiche

• 6. Tasty Corn Bread

• 7. Brazil Nut Sensation

CLICK HERE for Recipes on Page 1
1. Cream of Tomato Soup
2. Garlic Toast
3. Open - faced Ham and Cheese Sandwiches
4. Christmas Ham
5. Fresh pineapple appetizers
6. Roast Beef and Vegetables
7. Pennsylvania Dutch Salad Dressing
8. Pineapple Cottage Cheese Salad
9. Creole Hamburgers
10. Creamy Lemon Pie


CLICK HERE for Recipes on Page 2
1. Old Fashioned Baked Apples
2. Teriyaki Sauce for Emergencies
3. Emergency Steamed Rice
4. Southern Shrimp Salad
5. Stuffed Avocados
6. Rice Salad Indienne With Curry Dressing
7. Last Minute Casserole
8. Cream Cheese Dessert
9. Famous Party Pinwheel Sandwiches
10. Potato Pancakes

RECIPES Crab Imperial This is beautiful served on shell shaped plates. 1 large egg 1/3 cup mayonnaise 1/8 teaspoon dry mustard 2 teaspoons Worcestershire sauce 1 tablespoon freshly squeezed lemon juice 2 cups fresh crabmeat, or 2 cans, ( 7 - 1/2 oz size ) king crab meat 1 tablespoon capers, drained 2 tablespoons chopped, seeded green pepper 2 slices white bread 1/4 cup grated Cheddar cheese 1 lemon, sliced Flat leaf parsley In a medium sized bowl, place egg, mayonnaise, dry mustard, worcestershire sauce and lemon juice. Using a wire whisk or wooden spoon, mix ingredients thoroughly. If you are using canned crabmeat, drain until as dry as possible. Using your fingers, pick out the small pieces of shell and cartilage. Check the crab very carefully. Add crabmeat, capers, and green pepper to the mayonnaise mixture and toss with two forks. Mixture may now be covered and refrigerated until ready to bake it. Cut bread into 1/2 inch cubes and place on rack of broiler pan. Broil 4 to 6 inches from heat for 30 to 60 seconds, turning as necessary, until cubes are lightly toasted on all sides. Remove from broiler. Preheat oven to 400F. Add bread cubes to crabmeat mixture and toss gently with two forks. Divide mixture evenly into four large scallop shells, or four small ovenproof ramekins; place shells or ramekins on a jelly-roll pan. Or, put mixture in a 1-quart ovenproof baking dish. Bake crabmeat mixture on the center rack in oven for 10 minutes. Sprinkle the grated cheese over the crabmeat mixture and bake until cheese is melted and bubbly -- about 5 minutes. Remove from oven. Garnish with lemon slices and parsley. _____________________________ Pioneer Apples 8 to 10 Golden Delicious apples 1/2 cube butter 1/3 cup packed brown sugar 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon Lemon juice Dash of salt Peel apples, cut in eights, and remove core. ( when apples are cooked, any discoloration will disappear ) Melt butter in large, deep, frying pan Add apples, cover and cook slowly until they are nearly soft, Or 10 to 15 minutes - they should hold their shape Stir in brown sugar, salt, nutmeg and cinnamon and simmer, uncovered, 20 to 25 minutes. After 15 minutes, sprinkle with a little lemon juice and adjust seasonings to your taste. For more of an applesauce texture, cover and stir frequently while cooking. This dish is especially good served with potato pancakes, pork, beef, or chicken. _____________________________ Apple and Onion Casserole Somehow, the combination of these two take away the strong taste of the onions We hope you will try this dish! Peel and cut crosswise into 1/8 inch slices: 6 medium-sized onions Peel, core, and cut in the same way: 4 Golden Delicious apples Saute, remove from the pan and mince: 8 slices bacon Take out 2 tablespoons of the bacon fat. In the remainder, toss: 1/2 cup soft bread crumbs Grease a baking dish. Arrange the onions, apples and bacon in alternate layers. Combine and pour over them: 3/4 cup chicken stock Cover the top with the bread crumbs. Cover the dish and bake at 375F for 30 minutes. Remove lid and bake 15 minutes longer. _____________________________ Farmstyle Corn Chowder 3 or 4 large potatoes, scrubbed, peeled, and cut into bite-sized pieces ( You should have enough potato and onion to fill a large saucepan 2/3 full ) Enough water to cover potatoes in large saucepan 1 onion, peeled and chopped 4 or 5 slices bacon, drained and crumbled 1 tablespoon bacon grease ( optional ) 1/2 cube butter 1 can creamed corn ( the regular size ) Milk, or half and half, or evaporated milk, or any combination of these milks. If you use evaporated milk, use half milk and half water. Place cut-up potatoes in large saucepan. Add enough water to cover potatoes ( water will be discarded later ). Add chopped onions, stir, and bring to a boil. Cover, reduce heat to simmer, and cook about 30 minutes, or until done. Check them frequently with a fork. When the potatoes and onions are done, use the lid to keep them in the pan as you pour off the water. Be careful, use hot pads. Some excess water will remain in the pan - that is okay, as long as it isn't too much. Add remaining ingredients, but save milk until last. Carefully stir, then add milk until it just comes to the top of the potatoes. Slowly heat, on low to medium heat, stirring every few minutes. Serve with cornbread or biscuits for a hearty winter meal. _____________________________ Quiche For those of you who have never made Quiche, it is basically an egg and swiss cheese pie, with a few added ingredients. This one is made to MY taste, but you can switch the vegetables to those YOU like. It is pronounced KEESH. Pastry for a one crust, 9 inch pie 10 slices bacon, fried, drained, and crumbled 1 cup grated swiss cheese 1 small onion, finely chopped 4 eggs 2 cups half and half 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon red pepper 1/2 teaspoon Italian spices Parmesan cheese 1 very small can baby peas, drained OR 1 very small can whole corn, drained A few cherry tomatoes, halved, for decoration You can use a spring-form pan, rather than a pie pan, if you wish. To substitute for bacon, you could use: 1 cup cut-up cooked chicken ( increase salt to 3/4 teaspoon ) 1 can ( 7 1/2 ounces ) crabmeat, drained, with shell and cartilage removed, ( increase salt to 3/4 teaspoon ) 1 cup ground, cooked ham, mix with 1/4 cup breadcrumbs, and decrease half and half to 1 1/2 cups, add 2 tablespoons of your favorite mustard. Prepare pastry. Line greased pan with pie dough. Using a pastry brush, gently coat inside of pie with water. With the back of a spoon, press Italian spices and parmesan cheese into the dough. Sprinkle bacon, onion and cheese in bottom of pan. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture into pan. Decorate with cherry tomatoes. Bake, uncovered, in 425F oven for 15 minutes. Reduce heat to 300F. Cook uncovered until knife inserted halfway between edge and center comes out clean, about 30 more minutes. Let stand 10 minutes before serving. Quiche should always be served lukewarm. This dish may be baked in tiny tarts, or muffin pans. _____________________________ Tasty Corn Bread This is a Campbell's soup recipe I came across about three years ago. Although this calls for sausage, I believe it could be omitted, or a meatless ingredient used in it's place. 1 can ( 10 3/4 ounces ) Campbell's condensed Golden Corn Soup 2 eggs 1/4 cup milk 1 package ( 12 to 14 ounces ) corn muffin mix 1/4 cup pork sausage, cooked, crumbled, and drained Preheat oven to 400F. Grease 9 inch square baking pan; set aside. In medium bowl, combine soup, eggs and milk. Stir in corn muffin mix until blended. Gently fold in sausage. Spread muffin mix evenly into pan. Bake 20 minutes or until lightlybrowned and toothpick comes out clean. Cool on wire rack for 10 minutes before cutting. Some substitution ideas 1/4 cup corn ( whole or creamed ) 1/4 cup onions, chopped, lightly browned 1/4 cup frozen, hash brown potatoes 1/4 cup leftover mashed potatoes 1/4 cup drained peas 1/4 cup of ANY cooked, chopped vegetable _____________________________ Brazil Nut Sensation WON FIRST PRIZE AT ROBERTS COUNTY S. D. FAIR 3/4 CUPS SIFTED FLOUR 3/4 CUPS GRANULAGED SUGAR 1/2 TSP BAKING POWDER 1/2 TSP SALT 3 CUPS SHELLED BRAZIL NUTS 2 PACKAGES PITTED DATES 1 CUP DRAINED RED MARISHINO CHERRIES 1 CUP DRAINED GREENA MARISHINO CHERRIES 3 EGGS 1 TSP VANILLA PREHEAT OVEN TO 300 DEGREES GREASE, THEN LINE 9"X5"X3" LOAF PAN WITH WAX PAPER PLACE FIRST FOUR INGREDIENTS IN SIFTER IN LARGE BOWL PLACE NUTS, DATES AND CHERRIES SIFT FLOUR MIXTURE OVER THESE MIX WELL WITH HANDS UNTIL NUTS AND FRUITS ARE WELL COATED. BEAT EGGS UNTIL FOAMY, ADD VANILLA AND STIR INTO MIXTURE UNTIL WELL MIXED SPREAD EVENLY IN PAN BAKE 1 HOUR 45 MINUTES COOL IN PAN ON WIRE RACK 15 MINUTES REMOVE FROM PAN, PEEL OFF PAPER, COOL ON RACK WRAP IN ALUMINUM FOIL, THEN STORE IN REFRIGERATOR. THAT IS, STORE IT, IF YOU ARE ABLE TO KEEP THE FAMILY AWAY FROM IT. Submitted by MARILYN BLADOW [class of '48]

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