Cooking with

Dad
Recipes and Photos
To my kids with Love
from Dad

Christmas 2006
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Dedicated to my three great kids

Houston, Abbie, and Lily
with love from
Dad

Merry Christmas
2006

Cooking with Dad

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Table of Contents:

Breakfast 4

Lunch 13

Soups 22

Dinners 27

Breads 43

Snacks 60

Christmas 2006
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Breakfast

2004

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Best Ever Pancakes

2 eggs, separated
1 tablespoon granulated sugar
3/4 teaspoon salt
1 cup all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup milk
1/3 cup sour cream
4 tablespoons butter, melted

Add sugar and salt to well beaten egg yolks. Sift and measure four, add
baking powder and soda and re-sift. Add flour mixture and milk, to egg
yolk mixture alternately, a bit at a time until all are added, (stir the whole
time). Add sour cream and mix well. Add melted butter and mix well.
Gently fold in stiffly beaten egg whites. Bake on hot griddle, turn only
once when bubbles on the surface break.

Christmas 2006
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French Toast with Maple Syrup

2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
6 slices thick stable bread
1 1/2 teaspoons vanilla ex-
tract, almond extract or rum
flavoring

Beat eggs, milk, salt and ex-

tract or flavoring. Dip bread
into this mixture. Cook on a greased griddle.

Serve with Maple syrup, jelly or honey.

These are good buttered, sprinkled with a cinnamon-sugar mixture.

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Eggs Benedict
4 egg yolks
1/2 pound lightly salted butter
(at room temperature)
1 tablespoon lemon juice
1 tablespoon water
Dash of Tabasco® sauce
3 tablespoon white vinegar
Dash of salt
4 eggs
4 English muffins
4 slices ham or Canadian bacon
Dash of paprika

Prepare sauce first by beating egg yolks with

a wire whisk in a double boiler. Over low
heat add pieces of butter a little at a time,
beating until dissolved. After all butter has
been combined, add lemon juice and water.
Raise heat to almost boiling, stirring con-
stantly with a wooden spoon until thick-
ened. Add a dash of Tabasco® sauce.

Next, prepare eggs. Experiment with egg

first. Into a large boiler put 6 inches of wa-
ter, vinegar and salt. Heat water until just
boiling. Stir water and ease egg into water.
Cook for 1 3/4 to 2 1/2 minutes. Keep wa-
ter swirling. Remove eggs with a slotted
spoon. Toast muffins; top with ham or Ca-
nadian bacon; toast again. Add egg, sauce
and paprika to toasted muffin.

Christmas 2006
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Sugar-Topped Lemon Poppy Seed Muffins

1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon poppy seed
1 tablespoon finely shredded
lemon peel
2 teaspoons baking powder
1/2 teaspoon salt
1 large beaten egg
1/4 cup cooking oil
2 tablespoons butter or margarine, melted
2 tablespoons sugar
3/4 cup milk

Grease 12 (2 1/2-inch) muffin cups or line with paper bake cups.

Set muffin cups aside.

In a medium mixing bowl stir together flour,

the 1/2 cup sugar, the poppy seed, lemon
peel, baking powder, and salt. Make a well
in the center of flour mixture.

In another medium bowl combine egg, milk,

and oil. Add egg mixture all at once to flour
mixture. Stir just until moistened (batter will
be lumpy). Spoon batter into the prepared
muffin cups, filling each 2/3 full.

Bake in a 375 degree F oven for 20 to 25

minutes or until golden. Cool in muffin cups
on a wire rack for 5 minutes. Remove from
pans. Dip tops of muffins into melted butter
or margarine, then into the 2 tablespoons
sugar to lightly coat.

Serve warm. Makes 12 muffins.

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Egg in the Middle

Cut a circle from the center of a slice
of bread. Butter both sides of the
bread. Place in a hot skillet over low
heat. Break an egg into the center
hole. Cook until the egg is set, then
turn and cook the other side. Serve
sprinkled with salt and pepper.

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Tex-Mex Scrambled Eggs

4 teaspoons vegetable oil
1 jalapeno chile, seeded and chopped
6 small corn tortillas, cut into thin strips
1 dozen eggs
1/2 cup chopped onion
2 cups salsa
1/2 cup sour cream
4 chopped green onions

Heat oil in a large nonstick skillet. Cook tortilla strips and

chopped onion in oil for about 5 minutes, stirring frequently
until tortillas are crisp.

Mix eggs and chile; pour over tortilla mixture. Reduce heat to me-
dium. As mixture begins to set at bottom and sides, gently lift
cooked portions
with spatula so that
the thin, uncooked
portions can flow to
bottom. Do not stir.
Cook 4-5 minutes
or until eggs are set
but moist.

Top each serving

with salsa, sour
cream and green
onions.

Yields 8
servings.

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Dad’s Best Cinnamon Coffeecake

1/4 cup margarine
3/4 cup granulated sugar
1 egg, slightly beaten
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Topping
1 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
4 tablespoons margarine
1/2 cup walnuts or pecans, finely chopped
Preheat oven to 350 degrees F. Spray and 9-inch square
baking pan with cooking spray.

In a medium bowl, cream margarine and sugar; beat in egg.

Sift together flour, baking powder and salt in a separate
bowl. Add to creamed mixture
alternately with milk. Stir in va-
nilla extract. Pour blended mix-
ture into prepared pan.

To make topping: In a
small bowl, mix together sugar,
flour and cinnamon. Cut in mar-
garine with pastry blender or
fork. Spoon half over batter and
swirl. Spoon remaining topping
over batter and sprinkle with
nuts. Bake for 30 minutes.

Christmas 2006
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Dad’s Wild Granola Recipe

4 cups oats
1 cup coconut
1 cup nuts
3/4 cup wheat germ
1/2 cup honey
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1 cup raisins (optional)
1 cup dry cereal (optional)
8 ounces dried fruit (optional)
Mini marshmallows (optional)

Spread oats on a cookie sheet and bake at 350 degrees F for

10 minutes.

Stir in coconut, nuts and

wheat germ. Add honey,
oil and vanilla extract and
stir well. Bake at 350 de-
grees F for 20 to 25 min-
utes, stirring several
times.

Stir in any of the optional

ingredients that you like.
Let cool thoroughly and
store in a tightly covered
container.

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Lunch

2004

Christmas 2006
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Chef Salad
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
2 teaspoons dried oregano

5 cups mesclun salad blend (about 3 ounces)

10 ounces Black Forest ham, cut into match-
stick-size strips
6 ounces Swiss cheese, cut into matchstick-
size strips
1 1/2 cups coarsely shredded peeled carrots
1 1/2 cups halved cherry tomatoes (about 10

Puree olive oil, red wine vinegar, garlic, and oregano in food processor until
smooth. Season vinaigrette to taste with salt and pepper. Set aside.

Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded
carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mes-
clun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle
with vinaigrette and serve.
Makes 4 servings.

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Egg Salad Sandwich

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style
mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste

Place eggs in a saucepan and cover

with cold water. Bring water to a boil;
cover, remove from heat, and let eggs stand in hot water for 10 to
12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl,
combine the egg,
mayonnaise, mus-
tard, dill, paprika,
onion and salt and
pepper. Mash well
with a fork or
wooden spoon.

Serve on bread as a
sandwich or over
crisp lettuce as a
salad.

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Reuben Sandwich
8 slices pumpernickel bread
1/2 lb. German corn beef, sliced
thin
8 oz. can sauerkraut, well drained
2 tbsp. Thousand Island dressing
4 slices Swiss cheese
5 tbsp. Butter

Place corned beef, then sauerkraut,

Thousand Island dressing and
cheese on 4 slices of bread. Spread
butter on outside of bread. Grill in
skillet or griddle until browned and
cheese melts.

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Club Sandwich
Empty stomach

A working telephone

A delivery menu
from Subway Sand-
wich

Call the Subway

shop to have home
delivery for the deli-
cious "Subway Club
Sandwich". Have
drinks and chips on
hand for hearty meal.

Christmas 2006
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Open Face Tuna Melts

1 cup water-packed tuna
(3 1/2 ounce can)
1/2 cup mayonnaise
1 tablespoon chopped green pepper
1 1/2 teaspoons dill weed
1 1/2 teaspoons sweet relish
1/4 teaspoon seasoned salt
4 slices white bread
4 slices Cheddar cheese
4 slices tomatoes

In medium bowl, combine tuna with mayonnaise, onion, dill,

relish and salt. Mix well. Layer two slices of bread with
equal portions of tuna mixture, cheese and tomato slices.
Top with remaining slices of bread. Spread both sides of
sandwiches with margarine. Grill on both sides, covered, to
heat filling and melt cheese.

Makes two sandwiches.

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Hot Ham, Cheese and Tomato Wraps

6 flour tortillas - about 8-inch size
1 pound shaved cooked ham
6 slices American cheese
12 thin slices tomato

Warm tortillas as directed on pack-

age. Top each warm tortilla evenly
with ham, 1 cheese slice and 2 to-
mato slices. Roll up each tortilla;
wrap each in microwave-safe plastic
wrap. Microwave each roll on HIGH
for 30-40 seconds or until warm.

Christmas 2006
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Potato Salad
Boil as many potatoes as you want
in your salad. Let them cool, then
peel and dice them. Chop up a lot
of scallions (scallions) and add
them, green tops included. Mix in
real mayonnaise (NOT SALAD
DRESSING) until you have them
moistened as much as you want.
Add freshly ground pepper, a lot of dillweed, a little salt,
and some celery seeds (optional).

If you like, you may also add some finely diced sweet pickle
and/or diced hardboiled eggs and or a dash of mustard.

This is best if refrigerated overnight and served the next

day. Decorate the top with green pepper rings.

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Macaroni Salad
1 (8 ounce) package elbow macaroni
or salad macaroni
1 cup chopped celery
1/2 cup thinly sliced green bell pepper
1/4 cup thinly sliced carrots
2 tablespoons chopped pimento
1/2 lbs of Pepperoni Diced
1 can medium Olives
1/2 lbs Mozzarella Cheese Diced
1/2 cup mayonnaise
1 tablespoon vinegar
1 tablespoon granulated sugar
2 tablespoons instant minced onion
1 teaspoon dill weed
2 teaspoons seasoned salt
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
Dash of ground red pepper

Cook macaroni according to package directions. Drain and

cool.

Add celery, green pepper,

carrots, olives, cheese and
pimento.

Mix remaining ingredients;

spoon over macaroni and
toss to mix thoroughly.
Chill.

Serve in bowl or on salad

plates in crisp lettuce cups.

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Soups

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New England Clam Chowder

1/4 cup cut-up bacon or lean
salt pork
1 medium onion, chopped
2 cans minced or whole clams,
drained (reserve liquid)*
1 cup finely chopped potato
1/2 teaspoon salt
Dash of pepper
2 cups milk

Cook and stir bacon and on-

ion in saucepan until bacon is
crisp and onion is tender. Add enough water, if necessary,
to reserved clam liquid to measure 1 cup. Stir clams, liquid,
potato, salt and pepper into onion mixture. Heat to boiling.
Cover and cook until potato is tender, about 15 minutes.
Stir in milk. Heat, stirring occasionally, just until hot (do not
boil).

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Manhattan Clam Chowder

1/4 cup margarine or butter
1 small onion, finely chopped
2 cans minced or whole clams,
drained (reserve liquid)*
2 cups finely chopped potatoes
1 cup water
1/3 cup chopped celery
2 teaspoons snipped parsley
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 (16 ounce) can tomatoes, undrained

Cook onion in margarine or butter in Dutch oven until onion is

tender. Drain clams, reserving liquid. Stir clam liquid, potatoes, wa-
ter and celery into onion. Cover and cook until potatoes are ten-
der, about 10 minutes. Stir in clams and remaining ingredients.

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Authentic Texas Border Chili

3 medium tomatoes
1 large Bermuda onion, finely chopped
1/4 teaspoon dried Mexican oregano
2 teaspoons paprika
5 large garlic cloves, finely chopped
1 (4 pound) beef shank, coarsely ground
1 tablespoon lard, butter or bacon drippings
4 scallions, chopped
5 green bell peppers, chopped
5 fresh Serrano chiles, chopped
1 pound chorizo sausage or hot non-Italian sausage
4 medium garlic cloves, finely chopped
2 teaspoons salt
4 tablespoons ground hot red chile
4 tablespoons ground mild red chile
3 tablespoons cumin seeds
Beer
Water

Puree the first four ingredients plus one clove of the garlic in a blender or
food processor (using the steel blade). Scrape the mixture into a large
heavy pot and add the beef.

Melt the lard, butter, or bacon drippings in a heavy skillet over medium
heat. Add the scallions, bell peppers, serrano chiles, sausage, and the re-
maining garlic, and cook until the onions are translucent and the sausage
is browned.

Place the cumin seeds in a 300 degree F oven for a few minutes until
lightly browned. Remove seeds from the oven and crush them with a
mallet. Stir the vegetables into the beef and tomato mixture. Add the salt
ground chile, cumin, and enough water or beer to cover. Bring to a boil
over medium-high heat, then lower the heat and simmer, uncovered for 4
to 6 hours. Taste and adjust seasonings.

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Beef Stew with Corn and Tomatoes

4 tablespoons paprika
2 pounds topside (top round) of beef,
cut into 2-inch cubes
2 ounces (1/4 cup) butter
2 medium-size onions, chopped
2 garlic cloves, crushed
8 ounces canned tomatoes
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 carrots, scraped and cut into 1/2-inch rounds
8 fluid ounces (1 cup) dry white wine
1 pound canned and drained sweet corn
5 fluid ounce single cream (5/8 light cream)
2 tablespoons flour

Sprinkle the paprika on a large plate. Roll the beef cubes in the paprika so they
are well coated. Set aside.

In a flameproof casserole, melt the butter over moderate heat. When the foam
subsides, add the onions and garlic, reduce the heat to very low and cook for 4
minutes. Add the meat cubes to the casserole, a few at a time, and brown them
well. Mix in the tomatoes, thyme, bay leaf, salt, pepper and carrots. cover the
casserole and simmer the stew for 25 minutes.

Pour in the wine, mixing well with a large spoon. Simmer the stew, covered, for
another 45 minutes. Add the sweet
corn to the casserole, re-cover and
cook the stew a further 20 minutes.

In a medium-size mixing bowl, beat the

cream, brandy and flour together with
a wire whisk. Add the mixture to the
stew, stirring to blend thoroughly.
Simmer for 15 minutes and serve.

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Dinner

Christmas 2006
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Carne Asada Tacos

Marinade
1/2 cup chopped onion
3 cloves garlic, chopped
3 tablespoons fresh lime juice
1 tablespoon ground chile de arbol
or New Mexican red chile powder
1/4 teaspoon ground cumin

Tacos
1 (1 1/2 pound) skirt steak, trimmed
of fat and the white membrane
6 onions
Vegetable oil
12 small corn tortillas

Garnishes
Pico de gallo salsa or your favorite tomato based salsa
Guacamole
Chopped fresh cilantro

Put all the Marinade ingredients into a blender or food processor and
puree until smooth. Cover the steak with the marinade and marinate for
1 hour at room temperature, or 4 hours or more in the refrigerator.

Prepare a charcoal grill and when the coals are medium hot, brush the
onions with the oil and place over the coals to roast, turning frequently
so they don’t burn. Add the steak and grill to the desired doneness (for a
steak that is 1 1/2 to 2 inches thick, about 4 to 5 minutes per side for
medium rare).

Wrap the tortillas in a damp towel and place in a microwave safe con-
tainer. Microwave at 50% for 4 minutes and let sit, covered for a couple
of minutes. Carve the steak across the grain into long thin pieces. Ar-
range the meat on a platter and serve along the hot tortillas and the gar-
nishes. Yield: 10 to 12 tacos

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Guacamole
4 ripe medium California avocados,
seeded and peeled
1/4 large onion, chopped
1 garlic clove, crushed
1 small tomato, diced
1 green chili, diced
1/2 teaspoon Cumin
1/2 cup fresh lime juice
1 tablespoon Lawry's seasoned salt

In a large mixing bowl, coarsely mash avocados, leaving some

chunks. Add remaining ingredients and mix to blend.

NOTE: To store Guacamole, place a piece of plastic wrap directly

on the surface of the Guacamole and refrigerate. Serves 4.

Christmas 2006
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Beef Enchiladas
1 pound ground hamburger
1/2 cup chopped onion
2 garlic cloves chopped
1 can Enchilada Sauce
1/2 teaspoon salt
1 teaspoon garlic powder
1 tablespoon chili powder
1 dozen corn tortillas
1 cup Cheddar and jack cheeses, shred-
ded

Brown hamburger with onion and garlic. Add salt, garlic powder and chili
powder. Dredge corn tortillas in boiling Enchilada Sauce to soften. Put
hamburger into tortillas and roll up into cylinders. Place cylinders in a
greased baking dish. Sprinkle cheese on top and cook until cheese is
melted.

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Chicken Quesadillas
1 cup canned vegetarian refried beans
1/4 cup bottled salsa
Nonstick cooking spray
8 flour tortillas
2 cups shredded cooked chicken
2 cups shredded Mexican-blend cheese
Sour cream and additional salsa for gar-
nish (optional)

Combine refried beans and salsa in a

mixing bowl.

Preheat oven to 200 degrees F.

Spray one side of a tortilla lightly with cooking spray. Place sprayed side
down in a nonstick skillet. Spread with about 1/4 cup bean mixture. Top
with 1/2 cup shredded chicken and about 1/2 cup cheese. Top with an-
other tortilla and spray top lightly with spray. Cook over medium heat,
pressing down with a spatula until lightly brown. Turn and cook second
side until lightly brown. Place on a baking sheet in oven to keep warm
while you continue with remaining tortillas. Cut into wedges and serve
with sour cream and additional salsa. Serves 4.

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Pork Burritos (Burritos de Carnitas)

2 cups refried beans
1 (2 1/2 pound) boneless fresh pork butt
roast
1 cup chopped white onion
1 carrot, sliced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried epazote
1/2 teaspoon ground cumin
1/2 teaspoon coriander seeds, lightly
crushed
Water
Fresh tomato salsa
12 (8-inch) flour tortillas
2 medium firm, ripe avocados, pared, pitted and diced Scallions

Place pork, onion, sliced carrot, garlic, salt, epazote, cumin and coriander seeds
in large Dutch oven. Add just enough water to cover pork. Heat over high heat
to boiling; reduce heat to low. Simmer, covered, until pork is tender, 2 to 2 1/2
hours.

Preheat oven to 350 degrees F. Remove pork from cooking liquid; strain and
reserve 2 cup of the liquid. Place pork on rack in roasting pan. Roast, turning
once, until well-browned, 40 to 45 minutes. Trim and discard outer fat from
pork. Using 2 forks, pull pork into coarse shreds. Combine pork and reserved
cooking liquid in medium skillet. Cook and stir over medium heat until pork is
evenly moistened and hot, 3 to 5 minutes.

If not freshly made, soften and warm tortillas.

Reheat beans, if necessary. For each burrito,
place 1/12 of the beans crosswise in a row on
lower half of 1 tortilla; spread out slightly. Top
with 1/12 each pork, tomato salsa, avocado and
cheese, in that order. Fold right edge of tortilla
over filling; fold bottom edge over filling and
loosely roll up, leaving left end of burrito open.
Place 2 burritos on each serving plate. Garnish
with carrot sticks and scallions;
serve immediately.

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Taco Sauce

2 cups canned
tomatoes
1/2 medium onion
1 clove garlic
1/2 teaspoon Mexi-
can oregano, pow-
dered
2 green chiles
1 dash hot sauce (if
desired)
1 teaspoon salt
1/2 teaspoon
pepper

Chop fine onion,

garlic, chiles; add to
tomatoes and mash
until tomatoes are
mashed fine. Add
oregano, hot sauce,
salt and pepper.

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Italian Meat Balls

1 onion diced
Garlic powder (lots)
Parmesan Cheese (lots)
1/2 cup bread crumbs
Salt and pepper (lots)
Basil (lots)
2 eggs
1 pound ground beef or turkey

If you want soft meatballs, add water or milk. This makes 11. Stir all of
the above together until you can form good size meatballs. Add bread
crumbs after you have stirred together the rest of the ingredients so you
will know how firm it needs to be. Brown in oil with a cut-up garlic clove.
Remove and put on a plate.

To drippings, add a large can plum tomatoes (with basil), cut up, 1 can
tomato purée, 1 can tomato paste and one can of water used to rinse out
the paste. To the
sauce add salt, pep-
per, 1/2 teaspoon
sugar, cayenne pep-
per and garlic pow-
der. Cook over me-
dium heat until oil
separates at top,
about 1 1/2 hours.
Add meatballs which
have previously been
stored in the refrig-
erator. Cook an addi-
tional 30 minutes.

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Hickory-Smoked Bar-B-Q Ribs

4 to 5 pounds pork ribs (spareribs or back
ribs)
1 (3 1/2 ounce) bottle hickory liquid smoke
2 1/2 quarts water
Favorite barbecue sauce

Combine liquid smoke and water in a large

pot. Bring to a boil; add ribs and reduce heat.
Simmer 1 1/2 to 2 hours. Remove ribs from
liquid; cool. Ribs may be refrigerated or fro-
zen at this point for future use.

Dip or brush ribs

with barbecue sauce.
Place in a 400 degree
F oven for 15 to 20
minutes. For crusty
ribs, broil for 3 to 5
minutes.

NOTE: Ribs may be

prepared in a brown-
ing bag. Place ribs in
a single layer in a
large size oven cook-
ing bag in a baking
pan. Add 1 bottle of
smoke and 1 quart
water. Close bag
with tie and with a
fork make 4 small
holes in the top.
Bake at 325 degrees
F for 1 1/2 hours.
Complete as directed
above.

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Goulash
2 pounds ground beef
1 onion, chopped
1 can diced tomatoes
1 can whole kernel corn
2 cups uncooked macaroni
1 can beef broth
1/2 package chili mix
1 tablespoon granulated sugar
Garlic, oregano, salt and pepper to taste
Velveeta cheese (optional)

Brown ground beef and onion. Add remaining ingredients, except cheese,
and mix well.
Place in crock
pot, and cook
on LOW for 3
1/2 hours.

If desired, add
cut-up hunks
of Velveeta
cheese when
the goulash is
done, and
steam until the
cheese is
melted.

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Beef Bourguignon
1 cup red wine
2 tablespoons vegetable oil
1/2 teaspoon thyme
2 tablespoons parsley sprigs, chopped
1 bay leaf
1/4 teaspoon black pepper
3 slices bacon, chopped
2 pounds stewing beef, cut into chunks
12 small boiling onions, peeled
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1 cup canned beef broth
Salt to taste

In a large bowl, combine

the first 6 ingredients and
refrigerate overnight.

Drain the meat reserving

the liquid. Brown the
bacon over medium heat.
When the bacon is
cooked, add the beef,
onion mixture and brown
lightly.

Put browned meat mix-

ture into a crock pot.
Add the remaining ingre-
dients. Cover the crock
pot and cook on LOW
for about 8 hours.

Serve over buttered

noodles or rice.

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Chicken Vegetable Stir-Fry

2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut
into strips
5 cups cut-up fresh vegetables: mush-
rooms,
carrots, celery, broccoli, scallions
1 clove garlic, minced

Stir together cornstarch, ginger, broth and soy sauce until smooth; set
aside. In a skillet, in 2
tablespoons hot oil, stir-
fry half of the chicken
until browned. Remove;
set aside. Repeat with
remaining chicken.

In skillet, in remaining
1/2 tablespoon hot oil,
stir-fry vegetables with
garlic until tender-crisp.

Reduce heat to medium.

Stir in reserved chicken
and broth mixture. Cook
until mixture boils and
thickens, stirring con-
stantly.

Serve over rice.

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Chicken Cordon Blue

4 boned chicken breasts
2 tbsp. butter
4 slices Swiss cheese
4 slices ham
Paprika, as desired

Preheat broiler. Brush

chicken breasts with but-
ter. Broil chicken 4 inches
from heat for 4 minutes.
Turn over, brush and
broil 4-5 minutes. On top
of each piece of chicken, place 1/2 slice of cheese, then a slice of ham.
Broil 30 seconds, till ham is warm. Top with other 1/2 of cheese and with
paprika if desired. Broil 1/2 to 1 minute until cheese is melted

Christmas 2006
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Pizza
5 cups all-purpose flour, plus more for Make the dough: In a food
dusting processor, pulse together
flour, cornmeal, yeast, and
1/2 cup cornmeal salt. With processor running,
2 envelopes (1/4 ounce each) rapid-rise add oil and then 2 cups cold
yeast water in a steady steam;
process until dough just
4 teaspoons coarse salt forms a ball.
1/4 cup olive oil, plus more for brushing Turn out dough onto a
floured work surface. Knead
until smooth and elastic, 3 to
4 minutes. Place in a reseal-
able plastic bag; let rise until
doubled in bulk, 2 hours at
room temperature or over-
night in the refrigerator (let
come to room temperature
before proceeding, about 40
minutes).
Divide dough into four equal
portions; roll into balls, and
cover with a clean kitchen
towel or plastic wrap until
puffed, about 20 minutes.
Preheat oven to 500°. Place
each dough ball on a baking
sheet; using your hands, gen-
tly flatten, and pull into 8-by-
10-inch ovals. Top as desired.
Bake until crust is golden
brown and toppings are hot,
rotating sheets halfway
through, 10 to 12 minutes.

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 Page 41

Sloppy Joes
3 pounds hamburger
1 to 2 onions, finely chopped
1 green bell pepper, chopped
2 (8 ounce) cans tomato sauce
1 cup water
2 packages Sloppy Joe seasoning mix
2 tablespoons brown sugar

Brown hamburger in skillet. Drain. Put into

crock pot. Add onions, green pepper, to-
mato sauce, water, seasoning mix and sugar.
Stir thoroughly. Cover. Cook on LOW for 8 to 10 hours, or on HIGH
for 3 to 4 hours. Serve on hamburger buns.

Christmas 2006
Page 42

Awesome Meatloaf
1 to 2 pounds extra lean ground beef
1/2 cup chopped onion
2 diced garlic cloves
1/2 cup chopped green pepper
1 package Stove Top Stuffing Mix, including
flavor pack (any variety)
1 can Swanson’s Beef Broth

Mix all ingredients well. Put into a loaf pan. Top with catsup. Bake for 45
minutes to 1 hour at 350 degrees F.

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 Page 43

Breads

Christmas 2006
Page 44

Baking Powder Biscuits

2 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 cup shortening
1 egg, unbeaten
2/3 cup milk

Sift flour, baking powder, salt, sugar and cream of tartar into a bowl. Add
shortening to flour mix-
ture and blend together
until cornmeal consis-
tency. Pour milk into
flour mixture slowly;
add egg. Stir to stiff
dough; knead 5 times.
Roll to 1/2 inch thick-
ness. Cut and bake on
cookie sheet 10 to 15
minutes at 450
degrees F.

Serve with butter, hot

from the oven. These
can be frozen on cookie
sheet.

When frozen, store in a

closed plastic bag in the
freezer. When ready to
bake, take out desired
amount, and let thaw at
room temperature be-
fore baking.

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 Page 45

French Bread
2 packages dry yeast
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 cups warm water
6 to 7 cups all-purpose flour
2 tablespoons olive oil

Put yeast and sugar in 1/2 cup very warm water

and stir to dissolve and allow to "proof."

Meanwhile, measure salt and 2 cups of flour into mixing bowl. After yeast
has "proofed," add enough very warm water to bring level to 2 cups. Add
to flour and salt and mix with a spoon. As dough begins to form, add 2
more cups flour and 2 tablespoons oil. Using dough hook on electric
mixer (or mix by hand), add 1 or 1 1/2 cups more flour, mixing by ma-
chine or by hand to get a stiff but pliable dough. Knead vigorously 10 min-

Christmas 2006
Page 46

French Bread, Continued

utes, finishing by kneading by hand on floured board, working up to 1/2
to 1 more cups flour into dough until it is smooth and elastic. Scrape out
mixing bowl, wash and dry, and coat inside of bowl with oil or liquid mar-
garine. Turn dough around in bowl several times to coat entire surface
with oil or margarine. Cover with towel dampened in warm water, and
place in draft-free place to rise until double in bulk, about 1 to 1 1/2
hours.

Return dough to lightly floured board and punch down to remove as

much trapped air and gas as possible. This should not take more than a
minute or so. Using a knife, cut dough into 4 equal pieces. Shape each
into an elongated loaf about 15 inches long and 1 inch wide, rolling back
and forth to smooth out the loaf. Place loaves on a lightly greased corn-
meal-dusted baking sheet. Using a very sharp knife or razor blade, make
slashes in loaves diagonally about 4 inches apart. Place baking sheets in
cold oven and allow to rise again until doubled or more in size, about 30
to 45 minutes.

Turn on oven to 400 degrees F, but do

not remove bread from oven. After 5
minutes brush bread with mixture of
egg white mixed with 2 tablespoons
water and, while damp, sprinkle with
sesame seeds and coarse or kosher salt.
Turn heat to 350 degrees F and con-
tinue baking 40 minutes. Test loaves by
tapping on bottom . If sound is hollow,
bread is done.

Remove from oven and place on racks

to cool. Loaves may be frozen if well
wrapped when completely cool.

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 Page 47

Challah Bread
1 package dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (105 to 115 degrees F)
1/2 cup vegetable oil
1/2 cup warm water (105 to 115 degrees F)
1/4 cup granulated sugar
2 large eggs
2 teaspoon salt
4 to 4 1/2 cups all-purpose flour, divided
Vegetable cooking spray
1 egg white
1 teaspoon water
1 teaspoon sesame or poppy seeds

Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let mixture stand 5 minutes.
Combine oil and next 4 ingredients in large mixing bowl; beat at medium speed with elec-
tric mixer until blended. Add yeast mixture and 2 cups of the flour; beat until smooth.
Gradually stir in enough remaining flour to make a soft dough. (Dough should be sticky.)
Cover dough and let rest 10 minutes.

Turn dough out onto well-floured surface, and knead 5 minutes. Place in well-greased
bowl, turning to grease top. Cover and let rise
in a warm place (85 degrees F), free from
drafts, 1 to 1 1/2 hours or until doubled in
bulk.

Punch dough down; turn dough out onto well-

floured surface, and knead several times. Di-
vide dough into thirds. Shape each third into a
14-inch rope. Place ropes on a greased baking
sheet (do not stretch); pinch rope ends to-
gether at one end to seal. Braid ropes; pinch
loose ends to seal. Lightly spray with vegetable
cooking spray. Cover and let rise in a warm
place, free from drafts, 30 to 40 minutes or
until doubled in bulk.

Beat egg white and water; gently brush over

bread. Sprinkle with seeds. Bake at 375 de-
grees F for 30 to 35 minutes or until golden.
Makes 1 loaf.

Christmas 2006
Page 48

Quick Raised Dinner Rolls

1 package dry yeast
2 tablespoons granulated
sugar
1/2 teaspoon salt
1/2 cup warm milk
1 egg
1 tablespoon melted butter
or margarine
1 3/4 to 2 cups bread flour

Using mixer or food proces-

sor, blend all ingredients to-
gether. Place in a warm spot
to rise (85 degrees F to 90
degrees F location is ideal)
until double (about 30 min-
utes).

Butter an 8-inch square pan.

When dough has doubled,
punch down. Form into balls
and place in pan. Let rise in
pan for another 10 to 15 min-
utes.

Bake until brown (about 15

to 20 minutes).

Makes 9 to 12 rolls.

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 Page 49

Banana Bread with Pecan Crunch Topping

Makes two loaves.

1 cup (2 sticks) butter (room temperature)

1 1/2 cups granulated sugar
2 eggs
4 very ripe bananas, well mashed
1 teaspoon vanilla extract
4 tablespoons but-
termilk (can substi-
tute regular milk)
2 cups all-purpose
flour
1 1/2 teaspoons
baking soda
1 teaspoon salt
2 cups pecans,
whole or chopped
(optional)

Pecan Crunch Top-

ping
7 1/2 tablespoons
butter
12 tablespoons
brown sugar
6 tablespoons milk
1/2 cup pecan
pieces, chopped
small (optional)

Preheat oven to
350 degrees F.
Grease two 9 x 5 x
3-inch loaf pans.

Christmas 2006
Page 50

Banana Bread with Pecan Crunch Topping , Continued

Cream the butter and sugar together.

Beat eggs in a separate bowl, then add to sugar mixture. Add mashed
bananas, vanilla extract and buttermilk. Mix well.

Sift together flour, baking soda and salt. Add to banana mixture. Mix all
ingredients thoroughly. Fold in pecans if using. Pour into prepared loaf
pans. Bake for 45 to 50 minutes or until a wooden pick inserted in the
center comes out clean. Allow to cool an hour or two before adding top-
ping.

To prepare topping,
melt butter in
saucepan. Add
sugar and milk, stir-
ring constantly.
Cook until syrupy.
Remove syrup from
heat and add
chopped pecans.
Pour syrup over
bread and place the
pans under the
broiler for 3 to 4
minutes until very
bubbly, being care-
ful not to burn the
topping. Let cool
completely before
slicing.

NOTE: Walnuts
may be substituted
for pecans.

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 Page 51

Basic Corn Bread

1 1/4 cups yellow cornmeal
3/4 cup flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs, lightly beaten
1 1/4 cups milk

Mix dry ingredients. Add remaining ingredients and stir just until
mixed (will probably still be lumpy). Pour into a greased cast iron
skillet and bake at 400 degrees F for 25 minutes.

Christmas 2006
Page 52

Deserts
Secondary Heading
The purpose of a catalog is to sell products or services to a targeted audience, or to ad-
vertise upcoming classes or events. Catalogs can be a great way to market your products
or services, and also build your organization’s identity.
Secondary Heading
First, determine the audience of the catalog. This could be anyone who might benefit from
the products or services it contains. Next, establish how much time and money you can
spend on your catalog. These factors will help determine the length of the catalog and
how frequently you publish it. It’s recommended that you publish your catalog at least
quarterly so that it’s considered a consistent source of information. Your customers or
employees will look forward to its arrival.
Also consider how you want to print your catalog. You can print it on a desktop printer,
at a copy shop, or at a commercial printing service. In addition to your budget, the com-
plexity of the publication—including whether you print it as a black and white or a color
publication—will help determine the best method for printing your publication.
Before you print your catalog, consider how you will bind your pages. The number of
pages, how the reader will use it, and whether you mail it will help you determine the type
of binding. For example, if you have only a few pages and your catalog is meant to be held,
you might consider folding the pages and stapling the spine. Larger catalogs that are meant
to be folded flat work best with a plastic binding with punched holes, while larger publica-
tions meant to be held like a book are best served by gluing the pages, or “perfect bind-
ing.”

Cooking with Dad

 Page 53

Apple Pie
Blend 1 cup sugar and 2 table-
spoons flour. Place one-third
of this mixture over the bot-
tom of an unbaked pie shell.
Fill heaping with sliced, pared
apples. Sprinkle over this the
juice of about one-quarter
lemon. Pour the remaining
sugar and flour mixture over
the top. Sprinkle with cinna-
mon, and add a top crust.

Bake at 450 degrees F for 20 minutes, then reduce heat to 350 degrees F
and bake another 25 minutes.

Christmas 2006
Page 54

Pineapple Upside Down Cake

Topping
6 tablespoons butter
2/3 cup brown sugar
2 cups crushed pineapple, drained
Maraschino cherries

In a 10-inch cast-iron skillet, melt butter; sprinkle

with brown sugar. Arrange pineapple and cherries
over butter-sugar layer.

Batter
1/3 cup shortening
1/2 cup granulated sugar
1 egg, unbeaten
1 teaspoon vanilla ex-
tract
1 1/4 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking
powder
1/2 cup pineapple juice

Preheat oven to 350 de-

grees F.

Gradually add sugar to

shortening; cream until
fluffy. Add egg and vanilla
extract; beat well. Alter-
nately add sifted dry in-
gredients with pineapple
juice; spread batter on
topping. Bake for 40 min-
utes.

Cooking with Dad

 Page 55

Lemon Pound Cake

3/4 cup granulated sugar
1/3 cup butter or margarine, sof-
tened
1 cup sour cream
3 egg whites
1 tablespoon lemon juice
Grated rind of 1 lemon
2 1/2 cups all-purpose flour
1 teaspoon baking soda
A grating of fresh nutmeg
Lemon Syrup

Beat the sugar and butter together until light and fluffy. Add the sour
cream, egg whites, lemon juice and lemon rind, and beat until smooth.
Add the flour, baking soda, and nutmeg and beat until smooth. Pour into
a greased and floured loaf pan. Bake in a preheated 350 degrees F oven
for 40 to 50 minutes, until a wooden pick inserted in the center comes
out clean. Cool on a wire rack.

Spoon the warm lemon syrup over

the cake, allowing it to soak
in. Makes 1 cake to serve 8 to 12.

Lemon Syrup
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water

Combine all ingredients in a small

saucepan and bring to a boil over
moderate heat, stirring to dissolve
the sugar. Cool slightly before pour-
ing over cake. Makes about 3/4 cup .

Christmas 2006
Page 56

Best Brownies
1/2 cup butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup Hershey’s® Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Creamy Brownie Frosting

Heat oven to 350 degrees F. Grease a 9-inch square baking pan.

In bowl, stir together butter, sugar and vanilla extract. Add eggs; with
spoon, beat well.

In separate bowl, stir together flour, cocoa, baking powder and salt;
gradually blend into egg mixture. Stir in nuts, if desired. Spread batter
evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to
pull away from sides of pan. Cool; frost with Creamy brownie Frosting.
Cut into squares.

Creamy Brownie Frosting

3 tablespoons butter or margarine, softened
3 tablespoons Hershey's® Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
1 to 2 tablespoons milk

In small mixer bowl, beat butter, cocoa,

corn syrup and vanilla extract until
blended. Add confectioners' sugar and
milk; beat to spreading consistency. Makes
about 1 cup.

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 Page 57

Honey Butter Carrot Cake With Toasted

Pecans and Citrus Cream Cheese Icing
Butter or nonstick spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove or allspice
1/2 teaspoon salt
3/4 cup butter, softened
1/2 cup honey
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
3 cups finely grated carrot
1 apple, peeled and grated
1 cup toasted pecans, coarsely chopped

Icing
8 ounces regular cream cheese
1/2 cup butter, softened
2 tablespoons honey
2 tablespoons finely
grated orange, lemon or
lime
zest (or a mixture of
all three)
2 teaspoons lemon juice
4 to 5 cups sifted con-
fectioners' sugar.

Heat oven to 350 de-

grees F. Butter two 9-
inch layer pans or coat
with nonstick spray; line

Christmas 2006
Page 58

Honey Butter Carrot Cake With Toasted Pecans

and Citrus Cream Cheese Icing, Continued.
bottom with circle of parchment or
wax paper. Stir flour with baking
powder, baking soda, spices and salt.

In another bowl, using an electric

mixer, cream butter until lighter in
color and slightly fluffy. Slowly beat
in honey, then eggs, one at a time.
Beat in sugar and vanilla extract.
Add flour mixture to butter mixture
in thirds, stirring until just absorbed.
Stir in carrots, apple and pecans. Di-
vide batter between pans; smooth
tops. Bake in center of oven for 35
to 40 minutes or until a cake tester
inserted into cake center comes out
clean. Cool on a rack for 10 min-
utes; then turn out to finish cooling
on rack.

To make icing, beat cream cheese

with an electric mixer until smooth.
Gradually beat in butter, then
honey, zest and lemon juice. Gradu-
ally add confectioners' sugar until
thick enough for spreading. Spread
between stacked layers, then over
sides and top. Sprinkle with any ex-
tra zest or chopped pecans.

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 Page 59

Old-Fashioned Peanut Butter Cookies

2 cups flour
1 teaspoon baking soda
2/3 teaspoon baking powder
3/8 teaspoon salt
3/4 cup shortening
1/4 box brown sugar
3/4 cup granulated sugar
3/4 cup peanut butter
2 eggs

Cream shortening. Add sugar gradually creaming well. Add eggs, then
flour. Last add peanut butter. Stir only to mix well. Shape into 2 rolls and
chill in refrigerator thoroughly.

Christmas 2006
 Page 60

Snacks

2004

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 Page 61

Dad’s famous Carmel Popcorn

5 quarts popped corn (2 to 3
bags microwave corn)
2 cups packed brown sugar
1 cup butter or margarine
1/2 cup light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt

Spread popcorn on baking

sheets and set aside.

In large saucepan, com-

bine brown sugar, but-
ter and corn syrup.
Boil for 5 minutes,
then remove from the
heat. Add baking soda,
vanilla extract and salt.
Stir thoroughly. The
mixture will "foam up."
Pour over the popped
corn and mix well.
Bake at 250 degrees F
for 40 minutes. Stir
every 15 minutes.

You may stir

into the popcorn 1 can
of mixed, salted nuts
before pouring the
syrup over and baking.

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Page 62

Chex® Party Mix

1/2 cup (1 stick) butter
1 1/4 teaspoons seasoned salt
4 1/2 teaspoons Worcestershire
sauce
2 2/3 cups Corn Chex
2 2/3 cups Rice Chex®
2 2/3 cups Wheat Chex®
1 cup salted mixed nuts

Preheat oven to 250

degrees F.

Heat butter in a shallow

roasting pan until melted.
Remove from heat. Stir in
salt and Worcestershire
sauce. Add all Chex® cereals
and nuts. Mix until coated.
Heat in oven for 1 hour, stir-
ring every 15 minutes.
Spread on a paper towel to
cool.

Microwave Instructions
Melt butter on HIGH 1 min-
ute. Stir in salt and Worces-
tershire sauce. Add Chex®
cereals and nuts. Mix to
coat. Microwave on HIGH
for 6 to 7 minutes, stirring
every 2 minutes.

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 Page 63

Judy’s Best Beef Jerky

1 1/2 pounds flank steak
1/2 teaspoon seasoned salt
1/3 teaspoon garlic powder
1/3 teaspoon black pepper
1 teaspoon onion powder
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup teriyaki Sauce

Semi-freeze meat. Slice with grain into 1/8-

inch thick strips. Marinate overnight in a glass dish in the refrigerator.
Lay strips in a single layer on cookie sheets. Leave door of oven open a
crack. Roast at 125 degrees F to 140 degrees F for 4 to 5 hours. Cool
completely.

Store in plastic bags to keep airtight. Glass jars are okay, too.

Christmas 2006
Page 64

Granola Munch
3 cups granola cereal
3 ounces chow mein noodles
1 cup salted peanuts
1/4 cup butter or margarine, melted
1 cup raisins
1/4 cup dried banana chips
1/4 cup dried mango bits
1/2 cup dried apple chips, chopped
1/2 cup semisweet chocolate chips

Combine granola cereal, chow mein noodles, and peanuts; stir well.
Spread mixture evenly in a 15 x 10 x 1-inch jellyroll pan; pour butter or
margarine over granola mixture.

Bake, uncovered, at 350F for 15 minutes, stirring every 5 minutes. Let

cool. Stir in raisins, banana chips, mango bits, apple chips, and chocolate
chips. Store mixture in an airtight container in a cool, dry place.

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 Page 65

Corn Tortilla Chips

Vegetable oil (for deep-frying)
12 thin corn tortillas
Salt or garlic salt, to taste

Cover tortillas with a towel and let them dry

out for at least an hour before frying.

Pour enough oil into a heavy skillet to measure

at least 1 inch in depth. Heat to 375 degrees F.

While the oil warms, cut each tortilla into 4 or 6 wedges. Fry 6 to 8 tor-
tilla wedges at a time for just a few seconds. The chips should turn crisp,
but not brown. Drain the chips and repeat with the remaining tortillas.
Sprinkle with salt if you wish.

Serve warm with salsa and guacamole.

Christmas 2006
Page 66

Crunchy Garbanzos
Makes 3 cups.

1 (16 ounce) can garbanzo beans, drained and rinsed

2 tablespoons soy sauce
2 tablespoons water
2 tablespoons seasoned salt
1 teaspoon paprika

Preheat oven to 350 degrees F.

On a nonstick or lightly greased cookie sheet, lay out drained garbanzo

beans in a single layer.

In a cup, combine soy sauce, water and spices. Sprinkle seasoning mixture
over garbanzos. Bake for 30 minutes or until browned and crisped, stir-
ring occasionally while baking to ensure even cooking. Remove from oven
and serve hot or allow to cool and store in an airtight container.

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 Page 67

Critter Crunch
Great-tasting, fun-to-eat
Critter Crunch is easy
enough for kids to make.
They can mix it up to a
month ahead of time and
store it in a covered con-
tainer or zippered plastic
bag.

1 cup animal crackers

1 cup teddy bear-shaped
chocolate or honey-
flavored graham crackers
1 cup miniature pretzel
twists
1 cup yogurt-covered rai-
sins
1 cup candy-coated choco-
late candies
Colorful ice cream cones
(optional)

Mix all ingredients except

ice cream cones. Store in a
covered container.

Serve snack in cones if de-

sired.

Makes 10 servings (1/2 cup

each).

Christmas 2006
Page 68

Blueberry Fruit Leather

4 cups fresh Great Lakes Blueberries
1 cup fresh strawberries
1/4 cup honey
1 tablespoon almond extract

Place blueberries and strawberries in blender or food processor and

process until smooth. Pour mixture through a strainer to remove skin
and seeds. Stir in honey and almond extract.

Place mixture in a large skillet (10-inch is best). While stirring frequently,

cook over very low heat for 1 hour until thickened.

Prepare a cookie sheet by lining with parchment paper (paper is best but
foil can be substituted). Pre-
heat oven to 150 degrees F.

Pour thickened mixture onto

parchment paper and spread
to form and 8 x 12-inch rec-
tangle. Bake* for 5 1/2 to 6
hours until the fruit sheet is
dry enough not to stick to
your fingers but moist
enough to roll. Remove from
oven and cool. Once cook,
leather should be stored in
an airtight container or rolled
in plastic wrap to keep.

* (Placing a potholder in the

oven door to keep it ajar will
help dry the leather by allow-
ing moisture to escape.)

Makes 6 (3 x 4-inch) squares.

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 Page 69

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NOTES:
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 Page 71

Christmas 2006
With
Love
Dad

Cooking with Dad