Professional Documents
Culture Documents
1
VEGETABLES SAUCES AND TOPPINGS
2
DESSERTS EASY THINGS TO MAKE:
3
4
DREAM CHEESECAKE BLUEBERRY TOPPING
5
STRAWBERRY TOPPING CHUNKY CHEESE SPAGHETTI
6
SPAGHETTI SAUCE ITALIAN MEATBALLS
Cook onion and garlic in oil until tender With wet hands, form meat mixture into small balls
but not brown. (about 24). Bake on foil lined cookie sheet for 30-45
minutes at 375o until done. Add to spaghetti sauce.
Add remaining ingredients to the onion
mixture. Simmer, uncovered, 30 minutes. (Can use ground turkey and egg beaters for a lower fat
Remove bay leaf. Simmer, loosely covered, version.)
another 30 minutes.
7
PUMPKIN ROLL Combine the next four ingredients. Mix well. Stir
in pecans. Spread on cake and reroll. Refrigerate until
3 eggs serving time.
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
8
REFRIGERATOR DESSERT
9
CRAZY CAKE GREEN AND WHITE PASTA
Cook pasta.
10
ZUCCHINI LINGUINI RAD CAKES
Saute garlic in oil and add the zucchini Pour batter (1/4 to 1/2 cup at a time) onto
and linguini. Saute until zucchini is crisp-tender moderately hot skillet or griddle. Cook until lightly
and heated thoroughly. Remove from heat. Add browned. Turn and cook second side. Serve hot with
yogurt and cheese. Salt and pepper to taste. favorite toppings.
Toss well.
(Can also add blueberries or chopped apples to the
batter. For waffles, reduce milk by 1 or 2 tsps.)
11
RAD'S PUDDING DESERT HAM PUFFS
12
ROLLS CHICKEN CRESCENTS
Dissolve yeast and sugar in water. Mix 2 cups favorite chicken gravy
margarine, eggs, salt, and flour into yeast
mixture. Let rise 4 to 5 hours. Blend cream cheese and butter. Mix in remaining
ingredients. Put 1/4 cup mixture on wide end of each
Divide in half. Roll each piece into a thin wedge of dough before rolling up. Dip in melted butter
circle. Cut each into 8 wedges. Starting at wide and roll in croutons. Let raise 2 hrs. Bake at 350oF 15 to
end, roll towards point. Let rise 2 hours. Bake at 20 minutes.
375oF for 10 minutes.
Serve topped with gravy.
(Can also be made into balls for dinner rolls or
used for cinnamon rolls.) (Refrigerated crescent rolls may be substituted for
homemade.)
13
QUICK GRAVY SUMMER SQUASH CASSEROLE
Whisk cornstarch into broth and add 1 can cream of chicken soup
season salt to taste. Heat to boiling and cook 1-16 oz. container sour cream
until thickened and clear. If the gravy is not thick 1 can cream of mushroom soup
enough, mix a little more cornstarch with a 1 cup grated Jack cheese
tablespoon of cold water and whisk into the hot
broth. 1/2 to 1 cup grated Jack cheese
(If you want to half the recipe, use 2 squash, leave out
the mushroom soup and halve the remaining ingredients.
Use 9x9 pan or a pie plate.)
14
TUNA-NOODLE CASSEROLE LEMON MERINGUE PIE
Cook noodles and salt in boiling water for Starting at edge and working towards center, top
10 minutes. Drain and rinse with cold water. with meringue and bake.
Combine next three ingredients. (Can be used as just pudding for dessert.)
Layer noodles, tuna mixture, and cheese
in casserole. Sprinkle with salt and pepper.
Repeat layers ending with cheese.
15
MERINGUE VANILLA PUDDING PIE
16
CHOCOLATE PUDDING PIE EASY CHOCOLATE FUDGE
17
BREAD PUDDING SWEET POTATO CASSEROLE
In a medium saucepan over medium heat Combine first six ingredients. Mix well. Place in
(or in a microwave safe bowl), heat milk until tiny buttered casserole.
bubbles form around the edge. Do not over heat
or milk will scorch. Mix brown sugar and flour. Cut in butter until
crumbly. Stir in nuts. Sprinkle over to of casserole.
In a 1 1/2 quart casserole, beat next five Bake at 350oF for 30 minutes.
ingredients with whisk until well mixed. Beat hot
milk into egg mixture. Stir in bread cubes. (You can use canned yams instead of fresh. Just drain
and mash.)
Set casserole in baking pan on middle
oven rack. Fill pan halfway up the side of the
casserole with boiling water.
18
APPLE PIE BARBEQUE SAUCE
19
BAKED CHICKEN BRUSH-ONS BAKED BEANS
2 Tbls. each Dijon mustard and honey Drain beans and pour into saucepan or casserole.
Blend sauce ingredients together and stir into beans.
Blend well. Brush on chicken and bake at Heat on stovetop or bake in oven until hot and bubbly.
3750 or grill a few inches from the coals until
done.
20
PIE CRUST
22
BEEF STEW POTATO SOUP (CLAM CHOWDER)
23
BROCCOLI CHEESE SOUP BROWNIES (PLAIN & CREAM CHEESE)
24
MACARONI AND CHEESE PIZZA HOGIES
25
QUICK FAJITAS CHOCOLATE BUTTERCREAM FROSTING
26
SPINACH DIP THE BEST CHOCOLATE CHIP COOKIES
1/2 pkg onion soup mix 1 cup butter or margarine, at room temp.
1 can water chestnuts, chopped 3/4 cup packed brown sugar
1/2 pkg frozen chopped spinach 2 eggs
2 tsp. vanilla
1 large bread bowl
1 cup chopped nuts (optional)
Blend first three ingredients until smooth. 1–12oz pkg semi-sweet chocolate chips
Mix in next three ingredients. Slice top off of
bread bowl and remove inside. Break inside into Heat oven to 3750F. Stir flour, soda and salt
chunks. Serve dip in the bread bowl. Use bread together. Set aside.
chunks to dip.
In a large bowl, cream the next four ingredients.
Gradually blend in dry ingredients. Stir in nuts and
chocolate chips.
27
CINNAMON JUMBLES SOFT SUGAR COOKIES
3/4 cup buttermilk 1 cup milk (can use sour milk or buttermilk also)
Chill dough. Roll dough 1/4 inch thick. Cut with favorite cookie
cutters. Place on ungreased cookie sheet. Bake at 3500,
Drop from teaspoon onto ungreased 8 to 10 minutes.
cookie sheet. Sprinkle with mixture of sugar and
cinnamon. Bake at 4000, 8 to 10 minutes. (May sprinkle with sugar before baking or decorate with
frosting after.)
28
GOOEY BUTTER BARS CHICKEN CUTLET PARMESAN
Beat cream cheese and eggs until Using a meat tenderizer or a heavy skillet, pound the
smooth. Add sugar. Spread over crust. chicken breasts between two sheets of plastic wrap until flat, about
1/4 inch in thickness.
Bake at 3500 approximately half an hour Place the milk, flour, eggs, and bread crumbs in separate
to 45 minutes or until set. Let cool and cut into shallow baking dishes. Season the eggs with a pinch of salt. Dip
bars. each breast in the following order; milk, flour (shake off excess),
eggs, and bread crumbs (press down firmly while coating with bread
crumbs).
Variations: use lemon, chocolate, spice, or
other cake mix. In a large skillet, melt the butter with the olive oil over
medium-high heat until sizzling. Arrange the chicken breasts in the
pan without crowding, cooking in batches if necessary. Reduce the
heat, and cook the chicken until golden brown and the juices run
clear when poked with a sharp fork, 3 to 5 minutes per side.
Remove to a baking sheet lined with paper towels; pat off excess oil.
29
PUMPKIN PIE PUMPKIN PIE SQUARES
2 eggs
3/4 cup sugar CRUST
1 tsp cinnamon 1 cup flour
1/4 tsp cloves 1/2 cup quick oats
1/2 tsp lemon juice 1/2 cup brown sugar
1 lb can pumpkin (1 1/2 cups) 1/2 cup butter
1/2 tsp salt
1/2 tsp ginger FILLING
1 2/3 cup evaporated milk or light cream 2 cans pumpkin (3 cups)
4 eggs
Blend together in blender. Pour into an 2 cans evaporated milk
unbaked 9 inch pie shell. Bake at 425o for 15 1 1/2 cups sugar
minutes. Then bake at 350o for 45 minutes or 2 tsp cinnamon
until a knife inserted in center comes out clean. 1/2 tsp cloves
Serve with ice cream or whipped cream. 1 tsp ginger
1 tsp salt
TOPPING
1/2 cup brown sugar
2 Tbls softened butter
1/2 cup chopped pecans
30
PUMPKIN PIE CAKE PUMPKIN BARS
31
PUMPKIN CHIFFON SOUFFLE
6 egg yolks
1 1/2 cups milk
6 egg whites
1/4 tsp salt
2/3 cups sugar
33
EASY PUMPKIN LOAVES PUMPKIN ICE-CREAM PIE
34
PUMPKIN COOKIES PUMPKIN CASSEROLE
Cream shortening and sugar, add other Combine first six ingredients. Mix well. Place in
ingredients. Drop by spoonfuls on greased buttered casserole.
cookie sheet. Bake at 375o for 10 minutes.
Makes 5 dozen. Mix brown sugar and flour. Cut in butter until
crumbly. Stir in nuts. Sprinkle over to of casserole.
Bake at 350oF for 30 minutes.
35
RASPBERRY DELIGHT CHICKEN TORTILLA CASSEROLE
36
BROCCOLI CHEESE CASSEROLE POTATO CASSEROLE
37
CHICKEN (OR TURKEY, HAM) CASSEROLE SWEET POTATO CASSEROLE
Blend first three ingredients and heat. Combine first six ingredients. Mix well. Place in
Remove from stove and mix in other ingredients. buttered casserole.
Pour into a 9x13 pan. Top with cheese. Bake at
350o for 30 minutes. Mix brown sugar and flour. Cut in butter until
crumbly. Stir in nuts. Sprinkle over to of casserole.
Bake at 350oF for 30 minutes.
38
APPLE CRISP SWEET & SOUR CHICKEN
Crisp: Sauce:
1 1/2 cups oats 3/4 cup vinegar
1 cup flour 3/4 cup sugar
2/3 cup packed brown sugar 1/2 cup pineapple juice (from can of chunks)
1 tsp. cinnamon 1/2 cup water
1 tsp. nutmeg 1 Tbls catsup
1 cup butter or margarine 2 Tbls soy sauce
1 Tbls cornstarch (mixed with the water)
Filling:
2 cans apple pie filling 1 Tbls oil
1 tsp salt
Combine dry topping ingredients. Cut in butter. 1 clove garlic
Grease a 9x13 pan. Pour pie filling in to pan and 1 green pepper (seeded and cut into chunks)
spread evenly. Sprinkle crisp mix on top. Bake 1 or 2 carrots (thinly sliced on diagonal)
at 3500 for 30 minutes until lightly browned. 1 can pineapple chunks
Chicken:
1 lb chicken breast cut into 1" chunks
39
EGG ROLLS W/SWEET & SOUR SAUCE STIR-FRY
40
CREAM PUFF CAKE CREAM CHEESE POUND CAKE
Crust: 1 1/2 cups (3 sticks) unsalted butter, plus more for pan
1 cup water 1 8-ounce package cream cheese
1/2 cup margarine 3 cups sugar
1 cup flour 6 large eggs
4 eggs 2 teaspoons pure vanilla extract
3 cups all-purpose flour
Filling: 1 teaspoon salt
4 cups milk
3 small boxes instant vanilla pudding Preheat oven to 325°. Lightly butter a 10_inch
tube pan, and line the bottom with parchment paper; set
8 oz pkg cream cheese aside.
41
PEACH COBBLER CHOCOLATE MINT WAFERS
Cookies:
10 ripe peaches, pitted and sliced (2 quarts) 8 tablespoons unsalted butter, room temperature
1/4 cup cornstarch 1/2 cup granulated sugar
2 tablespoons dark brown sugar 1 large egg, room temperature
1/2 teaspoon ground cinnamon 1 cup cocoa powder
1/2 cup plus 2 tablespoons all purpose flour
2 cups all purpose flour Confectioners’ sugar, for dusting
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder ganache (see recipe)
1/2 teaspoon salt
6 ounces semisweet chocolate
6 tablespoons cold butter, cut into small pieces
Cream butter and granulated sugar until completely
1 large egg smooth, about 3 minutes. Add egg and mix well. In a small
2/3 cup heavy cream bowl, whisk together cocoa powder and flour. Add to butter
mixture, and continue mixing, scraping the sides of the bowl
down, until just combined. Divide the dough in half, and shape
Vanilla ice cream or whipped cream, for serving
each half into a small disc; wrap in plastic wrap. Refrigerate
until firm, at least 1 hour or overnight.
Heat the oven to 375°.
Preheat oven to 350°. Line two baking sheets with
Place the peaches, cornstarch, dark brown
Silpat nonstick baking mats or parchment paper. Sprinkle a
sugar, and cinnamon in a large bowl. Toss until well
clean work surface with confectioners’ sugar. Roll out dough to
combined. Pour mixture into a 9x13 inch baking dish.
1/8 inch thick. (Save the scraps to refrigerate and roll out
In a large bowl, combine flour, 1/4 cup
again.) Using a 2_inch cookie cutter, cut out the cookies, and
granulated sugar, baking powder, and salt. Using a
place 1/2 inch apart on baking sheets. Bake about 12 minutes.
fork, two knives, or a pastry blender, cut in the butter
Cool on rack.
until the mixture resembles coarse meal.
Meanwhile, make the ganache and transfer to a pastry
Whisk together the egg and cream in a
bag fitted with a #11 tip. Pipe about 1 teaspoon of chocolate
liquid_measuring cup. Slowly add to dry ingredients;
onto the center of half the cooled wafers. Top with the
mix with a fork until dough just comes together. Turn
remaining wafers. Chill until firm, about 10 min.
dough out onto a lightly floured board, and roughly
Melt 6 oz chocolate in the top of a double boiler over
shape into a 12-inch log. Using a bench scraper, cut
medium heat. Let cool slightly. Dip one side of the cookie
log into 12 equal portions.
sandwich to coat. Remove excess chocolate by scraping the
Place rough balls of dough on top of peach
cookie against the side of the bowl. Chill until chocolate is
mixture. Sprinkle with remaining 2 tablespoons
set, about 10 min.
granulated sugar. Bake until golden brown, about 45
minutes. Transfer to a rack, and let cool slightly.
Serve with vanilla ice cream or whipped cream.
42
GANACHE CREAM CHEESE MINTS
Makes 8 dozen candies
1/4 cup heavy cream
6 ounces semisweet chocolate 1 package (3 ounces) cream cheese, softened
2 to 3 drops peppermint oil (or 1/2 teaspoon 1/4 cup Butter Flavor CRISCO
peppermint extract) 1/2 teaspoon mint extract
3 to 3 1/2 cups confectioners' sugar
In a small saucepan, bring cream to a boil 1 to 3 drops food coloring, any color
over medium-high heat. Very finely chop
chocolate, and add to hot cream. Stir with a Line baking sheet with wax paper. Set aside.
rubber spatula until the chocolate is melted and
smooth. Add peppermint oil. Let cool slightly, In medium mixing bowl blend cream cheese,
about 10 to 15 minutes. Butter Flavor Crisco and mint extract. Beat in
confectioners' sugar at low speed of electric mixer until
Pipe onto cookies or between cake layers. mixture is very stiff and crumbly. Add food coloring. (To
make mint different colors, divide mixture and tint each
part.)
43
LEMON CURD TARTS PECAN TART SHELLS
2 tablespoons grated lemon peel Stir together flour, pecans and sugar in small bowl.
1/4 cup lemon juice Stir in butter and egg until crumbly. Press in bottom and
2 tablespoons butter or margarine up side of 24 ungreased small muffin cups, 1 3/4x1 inch.
Make Pecan Tart Shells; cool. Bake 10 to 12 minutes or until light golden brown.
Cool tart shells in pan.
Sprinkle gelatin on cold water in 2-quart
saucepan to soften.
44
the dough covered in the refrigerator to rest, preferably
ANTON EDELMANN’S PUFF PASTRY overnight before using. Freeze for future use.
Makes about 3 1/2 pounds
45
PASTRY CREAM
Makes about 1 cup
46
CHEESE SABLES CINNAMON MADELEINES
Makes about 20 Makes 24
47
BANANA NUT CAKE CARAMEL CORN
ICING
1/8 butter
1 banana
½ box powdered sugar
1 cup pecans
48