All PgBks

Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup
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Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).
BEEF_PORK
BBQ CHUCK ROAST – BBQ’D OVER CHARCOAL (Brook Lodge)
5-6# blade chuck roast, 3” juice from 1 lemon Marinade: mix all ingredients except chuck roast. Marinate
thick ¼c brown sugar roast, overnight or at least 8 hours. Broil over very low coals on
5 oz soy sauce ½c bourbon a charcoal grill for 1 hour, turning every 15 minutes and
1 Tbs Worcestershire sauce 1½ c water brushing with marinade each time. The roast will be rate with 1
hour of cooking.
BBQ POT ROAST
2# top round roast, trimmed of fat Spray a 4-qt roasting pan or Dutch oven with non-stick spray an
½ tsp salt warm over medium-high heat. Season the meat with salt and pepper
¼ tsp black pepper and brown on all sides. Remove meat and set aside.
2 onions, sliced and separated into rings Add onions, bell pepper, mushrooms and garlic. Reduce heat to
1 bell pepper, red or green, cut into rings medium and cook, stirring occasionally, for 5 min or until tender.
4 oz mushrooms, sliced (1 cup) Stir in barbecue sauce, water, molasses, chili powder and mustard
2 garlic cloves, minced powder; bring to boil over high heat. Add the beef, reduce heat to
¾c barbecue sauce low, cover, and cook for 1 hour. Add carrots and cook for 30 – 45
1/3 c water minutes longer or until meat is fork-tender and the carrots are soft.
2 Tbs molasses
1 tsp chili powder Makes 6 servings. Per serving: 241 cal, 28g protein, 20g carbs, 5g
1 tsp mustard powder fat, 523mg sodium.
1# small carrots, peeled (1 pound)
BBQ RIBS (Brook Lodge)
Sauce – mix together: 1) Place 2# ribs in water; bring to boil.

1c catsup 2) Pour off water, cover with fresh water. Bring to boil. Simmer until tender.
¾c brown sugar 3) Cool in liquid overnight.
½c soy sauce 4) Remove from liquid. Cook over charcoal until hot.
¼ tsp ginger 5) Baste with sauce using very little heat as sauce is high in sugar and will burn.
pinch MSG
BBQ SPARE RIBS (Brook Lodge) [also see internet “Good Foods” w/Alton Brown for baked BBQ ribs]
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Sauce – mix early in the day or ¼c sugar (I would use Preheat oven to 400 degrees. Sprinkle ribs with
the night before: molasses) salt and pepper; brown in foil-lined pans, meaty
2 medium onion, chopped, 2c catsup side up. Remove from oven. When cool enough
sautéed 2 Tbs Worcestershire sauce to handle, cut in serving size pieces. Dip each
3 Tbs butter 2 tsp dry or prepared mustard piece in sauce, stand in foil-lined pan (remove
¼c vinegar 1c celery, finely cut excess fat if using pan in which browned), cover
1c water with foil; bake at 325 degrees for 2 – 2½ hours.
BEEF BRAZILIAN STYLE (Brook Lodge)
2 Tbs shortening (I would ¾ c apricot preserves Heat shortening in large fry pan with close fitting
use oil) 1 tsp curry powder cover; add garlic and brown; remove garlic. Cut beef
1 garlic clove, sliced 2 oranges, peeled, cut into into 1½ inch cubes; add to hot fat and brown. Add
2# boneless beef chunks onion, lemon juice, water, 1 tsp salt, pepper and bay;
1c onion, coarsely 2 bananas, cut in thick cover and simmer 2 hours or until tender. Add ½ c
chopped slices preserves and curry powder; cook, uncovered until
¼c lemon juice ¼ c almonds, slivered sauce thickens; remove bay leaf, then add oranges and
1½ tsp salt 2 Tbs butter bananas; keep warm. Brown almonds lightly in butter;
dash pepper 1½ c *packaged pre-cooked add rice*, water, ½ tsp salt, and remaining preserves.
¼c water rice Bring to boiling, cover and let stand for time listed on
1 small bay leaf 1½ c water rice package. To serve, spoon beef mixture onto rice.
Per recipe, if you prefer, prepare long-grain rice and add almonds, preserves and butter to it before serving.
BEEF IN BURGUNDY (McCalls; the meat dish is very good but I haven’t found a desire to make gnocchi)
¼c butter Preheat oven to 325 degrees.

¼c salad oil In 4-qt Dutch oven, heat butter and oil; sauté onions 5 minutes, remove and set
1¼ # small white onions aside. Add beef to fat, 1/3 at a time, and brown well on all sides; remove and set
4# chuck roast, cut in 2” cubes aside. Remove pan from heat and discard all but 1 Tbs of fat. Stir in the flour,
¼c flour meat extract paste, and tomato paste until smooth (all flour is absorbed).
1 tsp meat extract paste Gradually add burgundy, with stirring, and cook until thickened. Add beef,
1T tomato paste pepper, bay leaves, thyme, marjoram, parsley, and mushrooms; stir until well
3c burgundy mixed. Bake, covered, 1½ hours.
¼ tsp pepper
2 bay leaves Add onions; bake 1 hour longer, or until meat is tender.
½ tsp dried thyme
½ tsp dried marjoram Serve with gnocchi, noodles, rice or whatever.
4 parsley sprigs
¾# mushrooms
Gnocchi Gnocchi (I was never inclined to make this)
8½ oz (1 pkg) cream-puff mix Prepare cream-puff mix following package directions, using boiling water and
1c boiling water eggs; stir in cheese and mustard. Turn into a large pastry bag. Using a large, plain
4 eggs tip. Fill a 2-qt saucepan with water; add salt, bring to a boil, then reduce heat to
¼c grated Parmesan cheese very low. Pipe cream-puff mixture in a stream into hot water, cutting into 1-ince
1 tsp dry mustard lengths as it drops into water. Gnocchi will rise to top when cooked. Drain well
1 tsp salt on paper towels. Just before serving, arrange in shallow baking dish. Pour butter
¼c butter or margarine, melted over top; run under broiler about 3 minutes or until golden.

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BEEF – CABBAGE – POTATO CASSEROLE (Grandma Lewis)
1-2# ground beef NOTE: Amounts of beef, cabbage, carrots depend upon how much you want to make.
1 head cabbage (small, Form burger into patties (suggest mixing burger with salt & pepper, chopped onions,
med or large), sliced catsup, A-1 Steak sauce or Worcestershire sauce and whatever else). Place in the bottom
2-3 potatoes, sliced ~1/2” of a greased Dutch oven or other casserole dish. Layer with sliced cabbage and sprinkle
thick with salt & pepper (and sliced onion, if desired). Layer with sliced potatoes and sprinkle
> carrots (optional) with salt & pepper. Add about 1 cup water. Cover and bake @ 350 degrees for about an
> onion, sliced hour or until potatoes and cabbage are cooked through (the burger should be done if the
(optional) potatoes are cooked.
> salt & pepper Note: Adding “stuff” to the burger will help it to not taste like leftover burger when you
have leftovers. Can easily just use carrots in place of, or in addition to, the potatoes; or use
sweet potatoes, parsnips or just layer burger and cabbage.
BEEF-NOODLE BAKE
3c medium noodles Cook noodles according to package directions; drain. In skillet, cook beef,
1# ground beef onion and green pepper till meat is brown and vegetables are tender; drain
½c onion, chopped off fat. Stir in tomato sauce, salt and pepper.
¼c green pepper, chopped
15 oz tomato sauce Blend cottage cheese and cream cheese till light and fluffy. Spoon ground
½ tsp seasoned salt beef mixture into a 10x6x2-inch baking dish. Spread cheese mixture on top.
½ tsp pepper Bake, uncovered, at 350 degrees for 30 – 40 minutes or until heated
2c cream-style cottage cheese through.
3 oz cream cheese, softened
BEEF WITH STUFFING (this is my own concoction; the recipe is a guess on quantities; take it or leave it)
** just found “Flank Steak with Dressing” in Joy of Cooking; wish I had seen this before.
½c celery, chopped Sauté the celery, onion and garlic; mix with stuffing or croutons (if plain
½c onion, chopped croutons, add oregano, basil, thyme and marjoram to-taste) and season with salt
2 cloves garlic, finely chopped and pepper. Moisten with 1/3 can of the beef broth. Place in a casserole dish
4c croutons or dry stuffing (mixture will be fairly dry).
8 oz mushrooms
½ tsp salt Trim beef well and render the trimmings in a skillet; remove trimmings and
½ tsp black pepper brown the beef well in rendered fat, adding cooking oil, if needed. Remove beef
15 oz can beef broth and place on top of the stuffing. Add 3 Tbs flour to the drippings in the pan and
2# top round steak, ~ ½” thick mix well. Add dry onion soup mix, Kitchen Bouquet and stir in the remaining
3 Tbs flour beef broth. Cook while stirring till thickened and bubbly.
2 Tbs dry onion soup mix
1 tsp Kitchen Bouquet Pour over meat. Cover and bake at 325 degrees for 1½ - 2 hours.
Option: use cubed beef and make the stuffing more moist. Place stuffing on beef, roll and secure with toothpicks. Brown
in oil and place in a casserole dish. Prepare the sauce as above and pour over meat. Cover and bake as above.

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BEEF OR CHICKEN TERIYAKI (Brook Lodge)
Marinade: This makes enough marinade for: Cut beef or chicken in ¾-inch pieces; marinate meat
¼c salad oil > 3# beef, sirloin or tenderloin overnight.
¼c soy sauce OR Cut pineapple chunks in half and alternate on skewer
2 Tbs catsup > 6 boneless, skinless chicken breasts with meat. Baste with butter and broil just until done.
1 Tbs vinegar
¼ tsp pepper 3 20 oz cans pineapple chunks Meat may be frozen in marinade for later use.
BEEF WELLINGTON (Brook Lodge)

Per recipe: this is a sophisticated and rather costly entrée...
> good sized fillet Trim filet, smear with butter, sprinkle with salt & pepper. Put it in a flat
> butter pan with scraps of celery, onion, parsley, bay leaf and rosemary. Roast at
> salt and pepper 450-degree oven for about 20 – 25 minutes. Remove it and let it cool.
scraps celery
scraps onion When filet is cold, spread it pate de foie gras and wrap it in pie pastry.
scraps parsley Trim edges of pastry, moisten them with a little cold water, and press
1 bay firmly together. Decorate top with pastry strips in criss-cross fashion or
pinch rosemary tulips, etc. (For a shiny crust, brush with egg yolk before baking.) Bake on
> substantial layer of pate de foie gras baking sheet at 450-degrees for 15 minutes or until crust is delicately
> pie pastry, rolled 1/8 inch thick browned. Let rest 10 – 20 minutes before slicing. If desired, make a sauce
> egg yolk (optional) by thickening pan drippings with a little cornstarch mixed with water.

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POLYNESIAN SHORT RIBS [BRAISED SHORT RIBS] (McCalls) [this is really good]
Braised short ribs Polynesian Short Ribs ¼c sugar

3½ # short ribs Braised short ribs w/ ½ cup cooking liquid 1 tsp monosodium glutamate
2 Tbs flour 1 Tbs salad oil ½ tsp salt
1 Tbs salad oil ¾c sliced onion ¼ tsp ginger
2 tsp salt 1½ c sliced celery (on diagonal) 1 Tbs soy sauce
½ tsp pepper 1½ c green pepper, slivered 1 tomato, cut in eighths
1 bay leaf 1 can (1#4oz) pineapple chunks 1 Tbs corn starch.
****************
There are 2 recipes – one is for braised short ribs which can be served with pan liquid. The 2nd uses the meat from the
braised short ribs. I think the Polynesian short ribs would be successful using pork.
Braised short ribs: Roll short ribs in flour, coating evenly on all sides. Slowly heat large, heavy skillet or Dutch Oven;
add oil, heat. Brown short ribs well on all sides – about 20 minutes. Add rest of ingredients along with ¾ cup water; bring
to boil. Reduce heat, cover, simmer 2 – 2½ hours or until meat is fork tender. *** end braised short ribs ***
Polynesian Short Ribs: Remove meat from bones; cut into cubes. Slowly head salad oil in large, heavy skillet. In it,
brown meat, turning, on all sides – about 5 minutes. Remove meat and set aside.
In same skillet, sauté onion, celery, and pepper – about 5 minutes or until tender.
Drain pineapple, reserving ½ cup liquid. Stir pineapple into vegetables, along with the meat, the reserved ½ cup meat
cooking liquid, ¼ cup of the reserved pineapple juice and rest of ingredients except ¼ cup pineapple juice and cornstarch.
Cook, covered 5 minutes. Combine ¼ cup pineapple juice and cornstarch. Stir into meat mixture, bring to boil stirring.
Serve with rice.
CHILI CON CARNE (Upjohn)
2# ground beef 2 cans tomatoes Saute meat, salt, cumin powder and onions in a heavy pan
½ tsp salt 1½ Tbs chili powder or skillet for 45 minutes. Add bouillon cubes (which have
½ tsp cumin powder 1c celery, chopped been dissolved in hot water), tomatoes, chili powder,
1c onion, chopped 8 oz spaghetti meat sauce celery and spaghetti sauce. Simmer for 20 minutes. Taste
4 bouillon cubes 1 can red kidney beans and add more chili powder, if desired.
1c hot water
From Alton Brown: [I don’t know about this – did A.Brown have tests conducted to ensure plasticizers from
the water bottles don’t leach into the hot liquid??] to cool large amounts of soup, chili, stock, etc.: fill empty
bottled water bottles (such as 12 or 16 oz) with water, leaving some room for expansion, and freeze. (Before
using the water bottles, I suggest first filling them with boiling water to make sure they don’t split or melt.)
Place hot soup, or whatever potful, in a cooler (e.g., Styrofoam or other) that has 2 inches of ice in the bottom.
Put the frozen water bottles in the food. Cover the cooler. Check on it in an hour; and refrigerate when
reasonably cool or cold.
>> EGGPLANT PARMIGIANA – see Vegetables

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ENCHILADA CASSEROLE (ENCHILADOS DOS)
½# ground beef 2T butter Cook beef and onion; drain off fat. Stir in salt. Divide meat
¼c onion, chopped 2T flour onto tortillas; top with ¼ the taco sauce and 1 tablespoon
½ tsp salt 1 tsp instant chicken bouillon of the cheese. Roll up and place seam side down in a
4 6” flour tortillas granules. [greased] 10x6” casserole dish.
4 oz taco sauce 2/3 c water In saucepan melt butter. Blend in flour and chicken
½c cheddar cheese, 2T green chili peppers, granules. Stir in flour; cook and stir till thickened. Stir in
shredded chopped chili peppers. Gradually add about ½ the mixture to the
1/3 c sour cream sour cream; stir this mixture into the remaining mixture in
the saucepan and blend together. Pour over the tortillas.
Bake at 350 till heated through (~15 minutes). Sprinkle
with remaining cheese and bake another 2 minutes to melt
the cheese. Makes 2 servings.
My version (to the best of my recollection since I haven’t made it for over 15 years) before I found this recipe; I adjusted
amounts for a 13x9” casserole.
Cook beef and onions together; mix in a packet of taco seasoning or add the spices (e.g., cumin, chili powder). Mix in a
jar of salsa (I prefer the chunky salsa to the smooth taco sauce but either can be used) and 1-2 cans of chopped green chili
peppers; set aside enough for a thin layer in the bottom of the casserole dish and to top the rolled tortillas. Add a can of
refried beans and mix well; you can add sour cream now, as in the above recipe) but I prefer to serve sour cream with the
baked casserole. [The refried beans thicken this without having to make the bouillon mixture that’s in the above recipe].
Grease the casserole dish and add enough of the reserved sauce to coat the bottom. Roll up the filling in the tortillas and
place in the casserole dish. Bake at 350 for about 20-30 minutes, until hot. Top with shredded cheddar and return to oven
just until the cheese melts.
GOULASH (back of label from canned tomatoes)
3 tsp veg oil Brown the beef in oil. Add onion, green pepper and cook until vegetables
1# ground beef are soft. Add tomatoes (do not drain), seasonings and water. Bring to boil.
1 large onion, chopped Add pasta and simmer about 30 minutes or until pasta is tender, stirring
1 green pepper, chopped occasionally. Yield: 6 servings.
1 28 oz can diced tomatoes
2 tsp salt Notes: I would not use any oil to brown the burger. Could add celery in
1 tsp oregano or Italian seasoning place of, or in addition to, the green pepper. Seasonings – if not using
1c water Italian seasoning, also add ~ 1 tsp oregano and a some marjoram.
8 oz macaroni, or pasta of your choice
HAMBURGER HASH
1# ground beef (chuck, round, or sirloin) Brown the beef, breaking it up as it cooks. Add the vegetables
1-2 large potatoes, diced or sliced and some of the seasonings. Add about ½ cup water and cover
1 large onion, chopped (the water will steam the vegetable to promote cooking. When
1-2 carrots, chopped or thinly sliced most of the water has evaporated, start turning the mixture over
1 green pepper, chopped (optional) so it browns; add oil or butter, if necessary, to promote
1 rib celery, chopped (optional) browning. When nearly done, taste and correct the seasonings.
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> garlic, finely chopped or minced, to taste

> salt & pepper, to taste
> thyme, oregano or Italian seasoning, to taste
>> MOUSSAKA FOR A CROWD – see Vegetables
PORTUGUESE ROAST LAMB (Brook Lodge)
6-8# leg of lamb ½ tsp ground cardamom Cut deep gashes in leg of lamb and stuff the slashes with
½ c parsley, chopped 1 Tbs oil mixture of parsley, rosemary, garlic, cardamom and oil. Tie
3 Tbs fresh rosemary or 2 Tbs 1c white wine lamb with cord so it will hold its shape; brush with oil and
dried rosemary 3 Tbs oil sprinkle with salt and pepper. Roast lamb at 450 degrees for
4 garlic cloves, finely > salt and pepper 15 minutes then reduce heat to 300 degrees and roast for 3
chopped hours (or to correct doneness on meat thermometer), basting
frequently with mixture of wine and oil
LASAGNA (Joy of Cooking) 16 servings My changes/notes

Note: this makes 16 servings; I used the turkey roasting pan. Cut the proportions down to make less.
Combine in a large saucepan (may make a day before):
1#13oz (canned) Italian-style peeled tomatoes 3 Tbl Italian spice blend
32oz (canned) tomato sauce 2 Tbl dried oregano (depends on how old the oregano is;
2 teas salt see my changes older spices tend to be weak).
3 teas dried oregano Use total of 1 Tablespoon plain or garlic salt
2 teas onion salt see my changes 1 tsp sugar (offsets the tang of canned tomatoes)
Start simmering these ingredients, uncovered.
Saute, in 1/3 c oil, until golden: Onions – chop in small pieces; mincing is a pain.
2 cups minced onions Add enough garlic to make a difference – or as much as you
2 minced cloves garlic want or others can tolerate.
Add: Don’t add anymore salt than the 1T that was put into the
2# ground chuck or round tomato mixture, above. The MSG and more salt made it too
2 teas monosodium glutamate salty for both you boys (and me even before I was on low-salt
2 teas salt see my changes diet; cheese also contributes a large amount of salt).
and cook until meat loses its red color. Add to the Pour off the fat before adding the meat to the tomato sauce so
tomato sauce above. Simmer about 2½ hours longer. there won’t be a significant layer of grease when it’s all done.
Prepare: Using a big turkey roasting pan, 9 noodles were a perfect fit
¾ # lasagna noodles according to package directions, by cutting a couple of them to fill in the ends and middle. (Oil
adding about 2T oil. Stir occasionally. Drain and keeps noodles from sticking together after they’re drained.)
separate noodles.
Start oven preheating to 350 degrees and build the The cheese combo is the major change; I used:
lasagna while the oven is heating. 16oz cottage cheese
Put in the bottom of two 12 x 8 x 2½ inch baking dishes, ~16oz Mozzarella, shredded
a thin layer of sauce, then a criss-cross layer of the sprinkled each layer lightly but evenly w/Parmesan (don’t
lasagna noodles and a layer of cheese. In all, use: know how much, just sprinkled it on)
¾# Ricotta cheese The cottage cheese adds “juice” that ricotta doesn’t have but it
1/3# thinly sliced or crumbled Mozzarella cheese may be more salty; all that mozzarella was because we liked it
½# grated Parmesan cheese that way.
Repeat twice with sauce, noodles and cheese. The final Can use ricotta or part ricotta/part cottage.
cheese layer is covered once more with sauce and a
dusting of Parmesan

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Bake for about 40 minutes. Remove and let stand for 10 Let stand at least for 10 minutes – the liquid needs time to
minutes before serving. “set” a little so it can be cut and served easily.
IMPOSSIBLE LASAGNA PIE
½c cottage cheese ½ tsp dried oregano Spread cottage cheese in greased 9” pie plate. Cook ground beef;
1# ground beef 6 oz tomato paste drain. Stir in ½ c mozzarella cheese, salt, oregano and tomato
1c mozzarella cheese, 1c milk paste; spoon over cottage cheese. Stir milk, eggs and baking mix
grated 2 eggs with fork until blended. Pour over beef mixture. Bake 30 – 35
½ tsp salt ½c Bisquick mix minutes or until knife inserted in center comes out clean.
Sprinkle with remaining cheese. Bake 1 – 2 minutes longer or
until cheese is melted. Makes 8 servings.
LONDON BROIL (Upjohn)
1c pineapple juice ¼c brown sugar (This is enough marinade for 3# flank steak)
1/3 c soy sauce 1 tsp ginger Marinate for 2 days. Broil meat to internal temperature of 120 degrees.
SISTER HELEN’S MEAT LOAF (Ann Landers – this was the most requested recipe from her many readers)
2# ground beef 1 tsp *Accent Mix all ingredients thoroughly, except for tomato sauce. Put into loaf
2 eggs ½c warm water pan. Cover with two strips of bacon, if desired. Pour tomato sauce over
1½ c bread crumbs 1 pkg Lipton onion meat. Bake at 350 degrees for 1 hour or till done.
¾c catsup soup mix
8 oz tomato sauce Accent is mainly MSG, which is used in Asian dishes and can
sometimes cause headaches in some people. Ann Landers was an
advice columnist; for whatever reason, this recipe was published. .
EVERYDAY MEAT LOAF (Better Homes and Gardens)
2 eggs, beaten ½ tsp ground sage Combine eggs and milk; stir in crumbs, onion, parsley, salt,
¾c *milk 1/8 tsp black pepper sage, and pepper. Add ground beef; mix well. Pat into a 5½ cup
½c fine dry bread crumbs 1½# ground beef ring mold.; unmold in a shallow baking pan. Bake at 350
¼c onion, finely chopped ¼c catsup degrees for 50 minutes. (Or pat mixture into a 8½ x4½ x2½
2 Tbs parsley, snipped 2 Tbs brown sugar loaf pan; bake for 1¼ hours.) Spoon off excess fat. Combine
1 tsp salt 1 tsp dry mustard catsup, brown sugar, and dry mustard; spread over meat loaf
and bake for 10 minutes. Makes 6 servings.
* Iron Chef America – used
beer for liquid
Note: cooking time depend on shape and size of meat loaf; a loaf pan takes longer than if it’s spread into a relatively
flatter casserole dish – in other words, a 4-inch thick loaf takes longer than a 2inch thick loaf.

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SICILIAN MEAT ROLL (Better Homes and Gardens; this is good but takes a little time to make unless **)
2 eggs, beaten Combine eggs and tomato juice; stir in bread crumbs, parsley, oregano, salt, pepper and
½c *tomato juice garlic. Add ground beef and mix well. On foil or waxed paper, pat meat to a 10x8-inch
¾c soft bread crumbs rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Reserve
2 Tbs parsley, snipped 1 slice of cheese, tear up remaining cheese and sprinkle over ham. Starting from short
½ tsp dried oregano, crushed end, carefully rollup meat, using foil or paper to lift; seal edges and ends. Place, seam
¼ tsp salt side down, in a 13x9x2-inch baking pan. Bake at 350 degrees till don, about 1¼ hours
¼ tsp pepper (center will be pink because of the ham). Cut reserved cheese slice into 4 triangles;
1 garlic clove, minced overlap atop meat. Return to oven until cheese melts, about 2 minutes. Makes 8
2# ground beef servings. [I would also add chopped onion.]
4-6 oz ham, thinly sliced
6 oz mozzarella, sliced This look “pretty” but you can get the same flavor by dividing the meat mixture in thirds
then layer 1/3 in a loaf pan, cover with some cheese and ham, layer another third, do the
* Iron Chef America – used cheese/ham again and top with the meat mixture. Also, ham must be thin or you knife
beer for liquid very sharp or the ham slices will pull out as it’s being cut. Alternately, use shredded
cheese and chopped ham (in a loaf pan or a roll).
MEAT LOAF PUFF (Better Homes and Gardens)
1 egg, beaten 6 slices American Combine 1 egg and milk; stir in bread crumbs, onion, 1½ tsp
¾c *milk cheese salt and 1/8 tsp pepper. Add beef; mix well. Pat mixture into an
1½ c soft bread crumbs 3 egg whites 8x8x2-inch baking dish. Bake at 350 degrees for 25 minutes.
½c onion, chopped ¾c flour Drain off excess fat. Slice the tomatoes atop partially baked
1½ tsp salt 1c sour cream meat loaf; sprinkle with a little salt and pepper. Cover with
1/8 tsp pepper 3 egg yolks cheese slices.
1½ # ground beef ½ tsp salt
2 medium tomatoes, dash pepper Beat egg whites to soft peaks (tips bend over) and set aside.
peeled Combine flour, sour cream, egg yolks, ½ tsp salt and dash
pepper; beat till smooth. Fold beaten egg whites into yolk
mixture; pour over cheese-covered meat. Return to oven and
* Iron Chef America – bake till golden brown, about 20 minutes. Let stand 5 minutes
used beer for liquid before cutting. Spoon some of the sauce from the bottom of the
pan over each serving. Makes 8-9 servings.
Note: cooking time depend on shape and size of meat loaf; a loaf pan takes longer than if it’s spread into a relatively
flatter casserole dish – in other words, a 4-inch thick loaf takes longer than a 2inch thick loaf.
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BAKED MUSHROOM MEAT LOAF (McCalls)
3 oz mushrooms, sliced 1c dry bread crumbs Drain canned mushrooms, reserving liquid; set mushrooms
> milk 1½ # ground chuck aside and combine liquid with enough milk to make 1 cup.
2 eggs ½# ground pork Beat eggs; stir in chili sauce, Worcestershire, salt, thyme and
½c chili sauce 2 eggs, hard boiled, bread crumbs; mix lightly until crumbs are moistened. Add
1 tsp Worcestershire cut into 8 wedges ground meats and mix just until well combined. Put half the
sauce 1 Tbs parmesan, grated mixture into and 11x7x1½-inch baking dish. With moistened
2 tsp salt 1 Tbs parsley, chopped hands, shape into a 9½x5-inch rectangle. Arrange egg wedges
½ tsp dried thyme and mushroom slices over meat; sprinkle with cheese and
parsley. Top with remaining meat mixture. Shape into loaf;
bake 1 – 1¼ hours.
MARINATED PORK CHOPS (Brook Lodge)
Marinade: Red Sauce: Marinate six 12oz to 1 pound pork chops in

2c soy sauce 1 Tbs dry mustard refrigerator overnight. Next day, remove chops
1c water ½ c brown sugar from marinade; place in baking pan and cover
½c brown sugar 1/3 c water tightly with foil. Bake at 375 degrees for 2 hours or
1 Tbs dark molasses 14 oz catsup until tender.
1 tsp salt 12 oz bottle chili sauce Dip cooked chops in red sauce, place in baking pan
and bake at 350 degrees for 30 minutes or until
Mix all ingredients; bring to boil; Mix dry ingredients, leaving no slightly glazed and brown; or place over very low
let cool. (suggest low sodium soy lumps. Add remaining coals until glazed and brown.
and no added salt) ingredients; bring to slight boil. (Marinating sauce can be reused if brought to boil
and refrigerated or frozen.)
ONION BURGERS (THE MOTHER OF A CATHOLIC PRIEST FROM WHEN I WENT TO FERRIS)
1# Burger Brown burger. Add 2 tablespoon flour and mix well (until all flour has been incorporated in the
1 can Onion soup meat). Add onion soup and stir till thickened, bubbly and hot. Serve on buns, over rice, on
1-2Tbl Flour bread, pasta – whatever. [If it’s too thick, thin with water until it’s the consistency you want.]
Options: add mushrooms, garlic, other seasonings.
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PIG HOCK LOAF
This is from Grandma Lewis. There was no “recipe” – no quantities were ever written down so all amounts are just a guess
from having made it. Grandma used a meat grinder; I’ve used a meat grinder but a food processor also does a good job.
Cover 2 – 4 pig hocks (depending on how large they are) with water and add ~ 1 – 2 tsp salt. Bring to a boil, cover and
simmer till well done (i.e., meat easily comes off the bone). Save the cooking water for the loaf.
Note: If using a food processor, add some of the cooking liquid when processing the meat. Grind the meat; don’t use the fat
but use the skin if it isn’t hairy (yeah, go ahead and groan and grimace; I don’t know if it’s necessary or if it just adds more
bulk to the finished loaf). Grind a medium onion with the meat; now, I would also add garlic. If using a grinder, clean the
last of the meat out by grinding a few crackers or bread – OK, maybe 1 – 2 slices of bread or about 6 crackers.
Add salt, pepper, thyme and sage to taste; poultry seasoning would also be good; maybe start with a teaspoon of each, taste
it and add more, as desired. Mix well. Put into a loaf pan and add enough of the cooking liquid to make a “mushy” mixture
– a little mushier than mashed potatoes. Refrigerate overnight. The gelatin from cooking the hocks solidifies the loaf. Slice
for sandwiches; good with mustard as the loaf itself is mild.
QUICHE LORRAINE (Brook Lodge)
1 8” pie shell, baked at 450 8 paper-thin slices Sprinkle bacon and onion over bottom of pie shell. Add
degrees for 10 minutes imported Swiss cheese ½ the ham and cover with 4 slices of cheese. Add rest
4 slices, crisp cooked bacon 3 eggs of ham and cheese. Beat eggs with mustard; add hot
4 thin slices onion, sautéed ¼ tsp dry mustard cream and continue beating till well blended. Pour over
until soft 1 c light cream, heated the ham and cheese; let stand 10 minutes. Sprinkle with
8 paper-thin ham slices, > nutmeg tiny bit of nutmeg. Bake at 350 degrees or until custard
shredded is set. Yield: 6 servings.
ROUND STEAK WITH PEPPERS
2# top round steak, well trimmed Cut beef into thin strips and brown in 1 Tbs oil, adding garlic when
2 Tbs veg oil almost done. Remove and set aside.
1 clove garlic, crushed Add 1 Tbs oil to skillet and sauté onions and pepper until tender-crisp.
2 large onions, cut into thin strips Add mushrooms, salt, pepper and garlic; mix. Add beef and wine.
2 green peppers, cut into thin strips Cover and simmer for ½ hour and add curry powder. Cover and
1 can mushrooms or ½# fresh mushrooms continue simmering for at least another hour or longer, if desired.
½ tsp black pepper
2 tsp salt Eat now or store and cook it some the next day. If additional liquid is
1 clove garlic, finely chopped needed, add beef broth.
¾c red wine
½ tsp curry powder
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CHICKEN FENNEL BREAKFAST SAUSAGE (Emeril – the following are my changes to the recipe on the Food TV web site)
2 Tbs olive oil Heat a saute pan over medium heat and add 2 tablespoons of the olive oil. Toast
2 tsp fennel seeds the fennel seeds until golden brown in color, about 1 minute. Add the onion and
½c finely chopped onion garlic and sweat for about 30 seconds. Remove from heat and let cool. While the
1 tsp minced garlic onion mixture is cooling, combine the chicken, pork, sage, salt, pepper, and
1½# ground chicken (or turkey) cayenne pepper in a mixing bowl. Once the onion mixture has cooled, fold it into
½# ground pork the meat mixture until blended. Cover and refrigerate overnight to blend flavors.
1 Tbs chopped fresh sage leaves or 2 Form the mixture into 8 (3 1/2-ounce) patties. To cook the patties, heat 1
tsp dry sage tablespoon of olive oil in a 10-inch skillet over medium heat. Add 4 patties and
1¾ tsp salt cook for about 3 minutes per side, or until cooked through. Remove from pan and
2 tsp grd black pepper serve warm. Repeat with the remaining tablespoons of oil and sausage patties, if
¼ tsp cayenne or red pepper desired. Alternately, uncooked sausage patties will keep, refrigerated, for 3 days
or frozen and used within 3 months.
MILD ITALIAN SAUSAGE (Emeril) I haven’t made this
3# well-marbled pork butt, cut into Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise,
1/2-inch pieces parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered
2 Tbs minced garlic overnight or up to 24 hours.
1 Tbs plus 1½ teaspoons paprika Pass the mixture through a meat grinder fitted with a medium die. (Alternately,
1½ tsp toasted fennel seeds transfer to a food processor in 2 batches and process until finely ground.) To test
1 Tbs salt the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons
1 Tbs freshly cracked black pepper of the mixture. Adjust seasonings, to taste.
1 tsp cayenne Using the sausage attachment on a mixer, stuff the meat into the casings, if being
½ tsp ground anise used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
2 Tbs freshly chopped Italian parsley Cook sausage in usual manner, making sure the internal temperature of the
leaves sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in
3 Tbs dry red wine the refrigerator up to 3 days or freeze and use within 3 months.
Pork casings, optional
SLOPPY JOES (Upjohn)
4 Tbs fat 1c water Brown the beef, celery and onion. Drain excess fat; add all other
3# gound beef 1 bottle catsup ingredients. Simmer for ½ hour or more. Serve on toasted buns.
1c celery, chopped 4 tsp brown sugar
1 onion, chopped 4 tsp mustard Yield: 12 servings. Note: the recipe didn’t state #cups of catsup so
add whatever amount is necessary. If using ground turkey, add 1-2
tsp of Kitchen Bouquet.
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STIR FRY (Upjohn)
9 oz celery, 3/8” bias cut 9 oz pea pods ¼ to 1/3 c sherry

12 oz mushrooms, cut lengthwise 2/3 c peanut oil 6½ c water
6 oz water chestnuts, sliced 1# steak, cooked, cut in strips dash Lawry’s seasoned salt
6 oz green pepper strips Stir Fry Sauce: Thicken sauce with mixture of:
4 oz bean sprouts 3 oz beef base 2 Tbs cornstarch
6 oz broccoli, cut in pieces 1c soy sauce 2 Tbs water
Sauté all vegetables in oil, starting with those that take longer to cook; add mushrooms and bean sprouts last. Add stir fry
sauce and beef.
SAUTÉED VEAL RIB CHOPS (Brook Lodge)
2 Tbs butter (Salsa Besciamella, cont’d) Heat butter in a skillet. Sprinkle chops with salt
4 1” thick veal rib chops 2 eggs (optional) and pepper; brown both side slowly in skillet (20
> salt ¼ c parmesan, grated – 30 minutes). Put chops on serving plates.
> pepper, freshly ground ¼ c romano, grated Add wine to skillet and bring to boiling, scraping
½c marsala wine > salt loose all brown particles. Lower heat and simmer
Salsa Besciamella > pepper, freshly ground 5 minutes. Spoon juices over the chops.
¼ c butter dash nutmeg To serve with cream sauce: stir 1 recipe Sals
¼ c flour 2 Tbs parsley, freshly chopped Besciamella into pan juices; simmer 5 minutes.
2 c half and half 2 Tbs celery leaves, freshly chopped Spoon sauce over ribs.
TRIPLE CHEESE PIE (Better Homes and Gardens)
> *pie crust for 2 crust pie Mix pie crust according to package directions. Roll out ½ dough to fit 10” pie plate;
¼c flour flute edges. Combine egg yolk and 1 Tbs water; brush half the egg mixture over
1 egg yolk pastry shell. Prick shell with fork. Roll out remaining crust to a 8½” circle; cut into
1½ c dry cottage cheese (12 oz) six wedges; place on ungreased baking sheet. Bake pastry shell and wedges at 450
3 eggs degrees for 8 – 10 minutes. Reduce oven to 350 degrees.
1/3 c parmesan cheese, grated
1/8 tsp pepper In mixing bowl, beat dry cottage cheese, eggs, parmesan cheese and pepper at
1c cooked ham, finely chopped medium speed till fluffy, 3 – 4 minutes. Stir in ham and mushrooms. Arrange half
4 oz mushrooms stem & pieces the mozzarella in baked pastry shell; pour half the ham mixture over the cheese.
6 oz mozzarella cheese, sliced Repeat layers. Place pastry wedges on top; brush with remaining egg yolk mixture.
Bake, uncovered, at 375 degrees till set (~35 – 40 minutes) – center will look
* can be made without pie crust slightly watery. Let stand 10 minutes. Yield: 6 servings.
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BEVERAGES
CRAN-ORANGE TEA (Brook Lodge)
2½ c cranberry juice cocktail 2 orange slices, quartered Combine all ingredients except tea and brandy.
1c orange juice 1/8 tsp nutmeg Heat just to boiling; reduce heat, cover and simmer
1c water 2 tsp instant tea for 5 minutes. Stir in instant tea and brandy. Serve
1/3 c sugar ¼c brandy hot with garnish of orange wedge.
2 cinnamon sticks, broken
FRUIT PUNCH (UPJOHN)
2c cranberry juice cocktail 3 c water Combine juices and mix with 3 cups water. Add
6 oz can frozen orange juice ½ c sugar sugar and stir till dissolved. Chill. [It would be
concentrate, thawed 50 oz pink catawba juice, chilled easier to dissolve the sugar in the water then mix
6 oz can frozen lemonade everything together]
concentrate, thawed Yield: 24 (4 oz) servings
HOT BUTTERED ORANGE PUNCH (Brook Lodge)
¾c granulated sugar ¼c fresh or bottled lemon Combine sugar, water, cloves, cinnamon, and ginger;
1c warm water juice boil, uncovered 10 minutes; strain. Add orange juice,
4–5 whole cloves 1c apple cider or juice lemon juice and cider; simmer gently a few minutes.
1 cinnamon stick 1 Tbs butter Add butter and rum; stir. Pour into punch bowl,
1½ Tbs candied ginger, cut up ½c rum (optional) rinsed with hot water, or into heavy mugs. Garnish
2c canned orange juice > orange & lemon slices with orange and lemon slices.
IRISH CREAM LIQUEUR
1¾ c Irish whiskey 2 Tbs chocolate flavored syrup In blender container, combine all
1 14 oz can sweetened condensed milk 2 tsp instant coffee ingredients and blend until smooth.
1c whipping cream or light cream 1 tsp vanilla extract Store tightly covered in refrigerator for
4 eggs (fresh, clean, uncracked or ½ tsp almond extract up to 1 month. Stir before serving.
pasteurized)
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KAHLUHA
1½ c* brown sugar Combine sugars and water; boil 5 minutes while stirring. Add
1 c* white sugar coffee and stir to dissolve. Cool. Pour into a ½ gallon container,
2c water add the vanilla and vodka; mix well. Let stand 6 weeks.
¾c instant coffee (other recipes use ¼ or ½ c)
2tsp vanilla extract * other recipes use equal amounts of white and brown sugar to total
Fifth vodka 2½ cups.
LEMON STRAWBERRY PUNCH (Brook Lodge)
6 oz frozen lemonade 1 large bottle carbonated Puree strawberries and combine with the lemonade
concentrate water and orange juice. Just before serving, add carbonated
1# strawberries, sliced, frozen 1 large bottle ginger ale or water and ginger ale. Garnish with fresh strawberry
6 oz frozen orange juice champagne halves, lime slices and mint.
concentrate
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BREADS
BISCUITS_MUFFINS (ALSO SEE DONUTS/MUFFINS)
Note: nearly any sweet bread recipe can be made into muffins – baking time is shorter; nearly any muffin recipe can be
made into a loaf – baking time is longer.
BANANA BREAD (The Book of Bread, Judith and Evan Jones)
4 Tbs butter 1½ tsp baking powder Cream butter in food processor or with electric mixer, add
¾c sugar ½ tsp baking soda sugar and blend thoroughly. Add the bananas and mix till
4 medium-size, ripe ½ tsp salt thoroughly blended. Beat in egg and yogurt and maraschino
bananas, mashed 1c pecans, chopped cherries. Mix remaining ingredients together then add to the
1 egg 1c maraschino cherries, banana mixture; stir just until all flour is moistened. Pour
1/3 c yogurt or sour cream chopped (optional) into 9-inch loaf pan. Bake at 350 degrees for 1 – 1½ hours
2c white flour (until sharp knife inserted in center comes out clean).
CREOLE CORN BREAD OR CORN MUFFINS (Brook Lodge)
2 eggs, well beaten ¾c American cheese, grated Mix eggs, milk & shortening; set aside. Combine the
1½ c milk 2½ c flour remaining ingredients in a separate bowl. Add the
¾c shortening, melted 1 tsp salt liquid and mix just until combined. Heat empty
2 Tbs green pepper, chopped 2 Tbs baking powder greased pan in oven before filling. Fill muffin tins 2/3
2 Tbs onion, chopped 4 Tbs + 1 tsp sugar full or spread into a cake pan. Bake at 400 degrees
2 Tbs pimiento, chopped 4 Tbs + 1 tsp yellow cornmeal for 20 – 25 minutes or until browned.
Yield: 18 muffins
SOURDOUGH ENGLISH MUFFINS (haven’t yet made these)

[Sourdough starter: see
Bread_Not_Sweet] Combine starter, milk, cornmeal and 1½ cups flour. Stir to blend well, cover and let rest
1c sourdough starter overnight.
2c milk or water
1c yellow cornmeal Stir mixture down then add remaining ingredients. Mix well and turn out onto a lightly
3+2/3 c whole wheat flour or floured surface. Knead for 8 – 10 minutes. Roll or pat dough to a ½ thickness. But with a
use half white flour 3½” biscuit cutter (or well-cleaned tuna can with one end removed and a hole poked in
3 Tbs honey the other end to release air). Cover muffins and let rise for about 45 minutes. Bake on
1 tsp salt stove top using a lightly oiled or non-stick griddle (just over medium heat), or electric fry
1 tsp baking soda pan at about 300 degrees. Cook for about 10 minutes, or until lightly brown, on each side,
1 large egg turning once. Heat may need to be adjusted after first batch.
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QUICK SOURDOUGH BISCUITS (haven’t yet made these)
1c sourdough starter [Sourdough starter: see Bread_Not_Sweet]

1/3 c oil Mix starter and oil. Sift together dry ingredients and add to starter-oil mixture. Stir just
¾ tsp baking soda until mixed (do not beat). Drop by heaping tablespoonful on ungreased baking sheet.
¼ tsp salt Bake at 350 degrees for 10 minutes or until lightly browned. Good for strawberry
1c flour shortcake.
Makes about 12
BREAD_YEAST
Yeast: if you doubt that it is still active, mix it with some water and a little sugar. If it is active, it will become foamy.
Wheat Gluten: great if the bread contains only a little or no white flour. If added to bread that has white flour, the dough
rises rapidly so don’t add a lot of the gluten. It can be used to make a lighter textured 100% whole wheat bread, or any of
the rye breads.
General note [from a cook book] for any yeast bread: after dough is turned out on floured surface for kneading; let it rest
for about 10 minutes (while waiting, clean the bowl in which it was mixed). This resting allows the flour to incorporate the
liquids that were added and helps prevent adding too much flour. After baking, immediately remove bread and place on
wire rack to cool.
“Flavored” bread dough: when there are other ingredients added to the dough (such as the enhanced cinnamon bread), more
flavor develops when the dough is mixed, kneaded and put in the refrigerator overnight to rise. This may require punching
the dough down once or twice before being left overnight as it takes time for the dough to chill completely. In the morning,
the chilled dough can be formed into loaves; chilled dough is much easier to roll out, if doing that, as is it much less elastic.
Let the dough rise as typically done and bake.
Relatively “quick-mix” method (if you’re sure the yeast is still active): put a couple cups of flour in a large bowl and mix in
the yeast. Add at least 2 cups flour and mix thoroughly. Add the rest of the non-flour ingredients and mix well. Then start
mixing in the flour until it becomes hard to stir. Turn out on floured surface and let rest for about 10 minutes (clean and dry
the bowl while you wait; then oil the bowl). Knead for 5-10 minutes, adding flour as needed, until the dough is smooth and
elastic. Put dough in the oiled bowl, turning once to coat the dough. Cover and let rise until double in bulk.
Any yeast bread can easily be made into rolls; baking time depends on size of rolls as well as oven temperature. Generally,
“average” size rolls will take 30 – 35 minutes at 350 or 375 degrees and be golden brown – just look at roll recipes for
time/temp. It can also be rolled out to make pizza crust.
Flour and amounts stated in recipes: the total amount of flour depends on how dry the flour is. When the atmospheric
humidity is high there is more moisture in the flour so a little more flour is needed; less is needed during the dry, winter
months.
BEER-CHEESE BREAD (this is really good)
¾c beer Heat beer and margarine or oil until warm (but not warm enough to kill the yeast).
2-4 Tbs margarine or garlic-
infused oil Combine 1½ c flour and next 5 ingredients (flour through yeast) in large bowl. Add beer
3½ c flour mixture and egg; beat at medium speed of mixer for 2 minutes or until smooth (I just
1 Tbs sugar hand-mixed it). Stir in cheese and 1½ c flour to form soft dough. Turn out on floured
½ tsp salt surface and let rest for about 10 minutes (while waiting, clean and dry the bowl then oil
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½ tsp dry mustard the inside of it). Knead until smooth and elastic (~ 8 minutes), adding enough flour to
¼ tsp ground red pepper prevent dough from sticking to hands. Place in a large greased bowl, turn dough to coat
1 pkg active dry yeast top; cover, let rise 1 hour or until double in bulk.
1 egg, lightly beaten
1c shredded reduced-fat Punch down and let rest 10 minutes. Place in a 1-quart soufflé dish that’s coated with
sharp cheddar cheese non-stick spray (I use a regular loaf pan). Cover and let rise 40 minutes or until doubled
> cooking spray in bulk. Bake at 375 degrees for 20 minutes; cover loosely with foil and bake an
additional 20 minutes or until loaf sounds hollow when tapped. (I bake @ 350 for 45
Note: Makes 1 loaf; may want minutes).
to double recipe and freeze 1
loaf. Note: I used the low-fat cheese thinking that regular may melt when making toast.
“EARTHY” RYE BREAD (this is my own concoction)
1c beer Put beer and water in a large bowl; stir in bran or oatmeal and let set for about 30
~2c warm water OR ~1½ c water minutes or until oatmeal is mushy. Stir in molasses, caraway and fennel seeds
and 1 cup sourdough starter (lightly crushed), salt and oil. Mix well then stir in about 2 c white flour and mix
1c bran cereal or oatmeal until thoroughly blended. Stir in yeast and 3 cups rye flour; mix until well blended.
2-4 Tbs molasses
2 Tbs caraway seeds Start adding white flour, a cup at time, until dough is reasonably stiff. Turn out on
1-2 Tbs fennel seeds (optional) floured surface and let rest for about 10 minutes (clean and dry the bowl while you
2 tsp salt wait; then oil the bowl). Knead for 5-10 minutes, adding flour as needed, until the
¼c oil dough is smooth and elastic. Put dough in the oiled bowl, turning once to coat the
1 Tbs active dry yeast dough. Cover and let rise until double in bulk.
3c rye flour
> white flour Shape into loaves (use loaf pans or make into free-standing long loaves, or round,
or rolls or whatever). Cover and let rise until nearly double. Bake at 350 degrees for
45 minutes (for loaves).
The amounts are approximate as I just dump them in from their containers. Except for getting the oatmeal or bran mushy
first, the other ingredients can be added whenever you want.
ENGLISH MUFFINS LOAVES (haven’t yet made these)
2 pkg active dry yeast In a small saucepan, heat the milk and water until very warm.
6c all-purpose flour Combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add the warm
1 Tbs white sugar milk and water, and beat well. Stir in enough of the remaining flour to make a stiff
2c milk batter. Spoon into two 9 x 5 inch loaf pans that have been greased and dusted with
1/4 tsp baking soda the cornmeal. Cover, and let rise in a warm place for 45 minutes.
1/2 c water Bake at 400 degrees F (205 degrees C) for 25 minutes. Remove from pans
1 tsp salt immediately, and let cool
2 Tbs cornmeal
HAMBURGER BUNS WITH GARLIC AND SUN-DRIED TOMATOES (Brook Lodge)
2½ c warm water In large mixing bowl, dissolve yeast and sugar in warm water. Let sit ~5
1 Tbs sugar minutes until foaming. Add the next 5 ingredients (oil through tomatoes) plus
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¾ oz (3 pkgs) active dry yeast half the flour; mix well. Gradually mix in additional flour until the dough pulls
¼c oil from sun-dried tomatoes away from the bowl but is still slightly sticky. Turn out on floured surface and
1 Tbs salt let rest for about 10 minutes (while waiting, clean and dry the bowl then oil the
¼c onion, minced inside of it). Knead the dough about 5 minutes, adding just enough flour to
2 garlic cloves keep it from sticking, and it becomes elastic. Place the dough in the oiled bowl,
1c sun-dried tomatoes, chopped turning once to oil the top; cover and let rise until double. Divide into 18 pieces
~8 c flour and form into balls. Place on a greased baking sheet, cover and let rise until
> egg white mixed with ½ c water double. Brush with egg wash. Bake at 350 degrees for about 10 – 15 minutes or
until golden brown. Yield: 18 buns
ONION BUNS (Brook Lodge)
½ oz (2 pkgs) active dry yeast In large mixing bowl, dissolve yeast and sugar in milk. Let sit ~5 minutes until foaming.
1c warm milk Add the next 4 ingredients (butter thru yolks) plus half the flour; mix well [see * below].
¼c sugar Gradually mix in additional flour until the dough pulls away from the bowl but is still
¼c butter slightly sticky. Turn out on floured surface and let rest for about 10 minutes (while
1 tsp salt waiting, clean and dry the bowl then oil the inside of it). Knead the dough about 5
1 egg minutes, adding just enough flour to keep it from sticking, and it becomes elastic. Place
2 egg yolks the dough in the oiled bowl, turning once to oil the top; cover and let rise until double.
~4 c flour Divide dough into 15 pieces and form into balls. Place on a greased baking sheet, cover
> egg whites mixed with ½ and let rise until double. Brush with egg wash and top with onions. Bake at 350 degrees
c water for about 10 – 15 minutes or until golden brown.
1c onion, sliced in very thin * [I would likely add the sautéed and cooled onions while mixing the dough rather than
rings placing them on top after they rise – or do both]
2 Tbs butter
PIZZA CRUST, FLAT BREAD, HAMBURGER BUNS (Book of Bread, Judith and Evan Jones)
1 Tbs yeast Dissolve yeast in the water and honey. Add the oil, salt and dry milk. Stir in the
1¼ c warm water wheat germ. Add the flour, a little at a time (when I made this, it only required 2
1 Tbs honey (or sugar) cups of flour plus whatever was required when it was kneaded). When the dough
2 Tbs veg oil begins to leave the sides of the bowl, turn out and knead till smooth and elastic.
1 tsp salt Place the dough in an oiled bowl, turning once to grease the top. Cover with plastic
3 Tbs nonfat dry milk wrap and let rise till double.
½c wheat germ Punch down and cut into 12 pieces; cover and let rest 15 minutes. Flour your hands
~3 c white flour and shape into balls; flatten slighter and place on a large greased cookie sheet. Cover
> flour and let rise till double. Spread tops with melted butter. Bake at 400 for 25-30 min.
These make great burger buns. BUT the raised dough can be rolled as thin as you want for a great pizza-type crust, focaccia,
or just plain flat bread. Put the flattened rounds on a greased sheet and turn to grease the tops – bake for about 15 minutes
for a crusty, crunchy round; good with soup or just plain eating.
PIZZA BREAD, CRUST, WHATEVER (this is my own concoction)
2½-3 c V-8 (regular or whatever tomato Put about ¼ c water in the mixing bowl, add the yeast and sugar and stir. Add
flavor you want) the V-8, water, salt, basil, oregano, fennel, onions flakes, and garlic. Add
(TO BE TRIED: use a jar of pizza about 2 cups flour and mix well. Add oil and mix. Add the remaining flour,
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sauce instead of V-8) mixing in a cup at a time until you have a dough that’s ready for kneading.
~2c water Turn out on floured surface and let rest for about 10 minutes (while waiting,
2 pkg active dry yeast clean and dry the bowl then oil the inside of it). Knead for 5-10 minutes,
~2 Tbs sugar adding flour as needed, until the dough is smooth and elastic. Put dough in the
2 tsp* salt oiled bowl, turning once to coat the dough. Cover and let rise until double in
1 Tbs** dried basil bulk.
1 Tbs** dried oregano
1-2 Tbs fennel seeds Shape into loaves (use loaf pans or make into free-standing long loaves, or
1 Tbs dried onion flakes round, or rolls or whatever). Cover and let rise until nearly double. Bake at
2 tsp garlic powder (prefer granulated, 350 degrees for 40 – 50 minutes or until done. [I usually bake loaves for 45
if available) minutes; rolls take about 30-35 minutes, depending on size.]
2-4 Tbs oil (garlic infused, if available)
> flour Experiment: e.g., add chopped pepperoni and/or sausage to the dough or roll
2-3Tbs wheat gluten (optional) the dough (like for cinnamon bread) and then place “fillings” and roll up.
* if using low-sodium V-8; if using regular V-8, omit or use less salt.
** or use Italian seasoning blend
PUMPERNICKEL BREAD (this is my own concoction)
2 Tbs cocoa powder ** Wheat gluten is very important; otherwise the loaves will be VERY dense. The
2 Tbs instant coffee cocoa provides the needed flavor but really retards the action of the yeast.
2-4 Tbs molasses In a 4 cup glass measuring cup, mix cocoa, coffee, molasses and Kitchen Bouquet
2 tsp Kitchen Bouquet with about 1 c boiling water (or add water and heat in microwave). Let cool to
1½ c Guinness beer (~1 bottle) lukewarm or add cold water (up to about 3 cups or so) to cool it down and pour it
~3 c warm water into a large bowl. When lukewarm or at room temperature, add yeast; mix and let
2 Tbs caraway seeds stand till yeast is a little foamy (~ 10-15 minutes).
1-2 Tbs fennel seeds (optional) Add the Guinness, stir in caraway, fennel (if using), salt and oil. Put in the rye flour
2 tsp salt and while it’s sitting on top of the liquid, stir the wheat gluten into the rye flour,
~¼ c oil (I just dump some in) then mix the flour and liquid mixture well. Start adding white flour, a cup at time,
2 Tbs active dry yeast until dough is reasonably stiff. Turn out on floured surface and let rest for about 10
3c rye flour minutes (clean and dry the bowl while you wait; then oil the bowl). Knead for 5-10
**4-5 Tbs wheat gluten minutes, adding flour as needed, until the dough is smooth and elastic. Note – this
> white flour usually takes longer than usual; at first, the dough feels like cookie dough and you
[total amount of water + beer is about need to keep kneading until it is springy like bread dough. Put dough in the oiled
4-5 cups. This will make 2-3 loaves, bowl, turning once to coat the dough. Cover and let rise until double in bulk.
depending on size.]
Shape into 2 (or 3, depending on how much liquid and flour you added) loaves. Use
loaf pans or make into free-standing long loaves, or rounds, or rolls or whatever).
Cover and let rise until nearly double.
Bake at 350 degrees for 45 minutes (for loaves).

- Wheat gluten: this may be hard to find; my last resort was to try to buy some from a bakery but then I found it at Hardings.
- Amounts are approximate as I just dump them in from their containers; order of addition is fairly irrelevant.
ROASTED GARLIC BREAD (this is my own concoction and it’s great; makes good croutons)
> roasted garlic – 1 medium Mash the garlic then add and mix with some of the oil that will be used in the bread.
to large head per loaf Put a couple cups of flour in a large bowl and mix in the yeast. Add at least 2 cups flour
> Any white or whole wheat and mix thoroughly. Add the rest of the non-flour ingredients and mix well. Then start
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bread recipe; it would be very mixing in the flour until it becomes hard to stir. Turn out on floured surface and let rest
good in the Pizza Bread recipe. for about 10 minutes (while waiting, clean and dry the bowl then oil the inside of it).
Knead for 5-10 minutes, adding flour as needed, until the dough is smooth and elastic.
Put dough in the oiled bowl, turning once to coat the dough. Cover and let rise until
double in bulk. Divide into the portions you want, shape, let rise, bake.
FOOLPROOF SOURDOUGH STARTER (The Book of Bread, Judith and Evan Jones)
Note: Sourdough starter: 1) provides a “tangy” undertone but isn’t essential in recipes, other than actual sourdough bread,
and it can be added to just about any recipe; 2) can be used for other things than bread, such as pancakes and biscuits. I’ve
also found that it is great in whole wheat bread and should be equally good in pumpernickel. Experiment!
1 Tbs active dry yeast Let yeast dissolve in ½ cup warm water in a pottery or glass bowl, then stir in flour and 2 cups
2½ c warm water warm water; mix well. Pour into plastic, glass, or crockery container, cover, and let stand 3 – 5
2½ c white flour days in a warm place. When the mixture is ready to use, it may be stabilized by being kept in
the refrigerator. When the liquid rise to the top, mix it before using.
>> If starter turns pink, it has spoiled before becoming sour and lost its leavening power; throw it out. You can tell if it has
soured – smell it. Sometimes the starter will not be the same color as when first mixed. I’ve found that a slight grayish tinge
is acceptable but if it’s really off-color, it may be best to toss it – who knows what may be growing there.
> Sourdough starter can also be made with just flour and water – if you’re lucky (see Joy of Cooking or Book of Bread)
The above recipe makes quite a lot of starter; use a container that will hold at least 3 times the volume of starter that is being
made as it initially foams quite a lot (or just make less starter). If liquid separates during the “souring” period, I’ve found
that stirring it into the mixture produces a better flavored starter. Most bread recipes call for 1c starter/2 loaves. When you
use a cup of starter and you want to maintain a supply of it, replenish the starter by mixing ½ c flour + ½ c water and stirring
it into the reserved starter. I’ve also successfully frozen starter.
> Starter can also be made with just flour and water – if you’re lucky.
SOURDOUGH BREAD (best recipe I’ve found! It’s from Sarkozy’s Bakery – printed in Kal Gazette)
1 pkg active dry yeast In a large bowl, dissolve yeast in warm water. Blend in starter batter, salt and sugar. Add 2½ c
1½ c warm water flour. Beat 3 – 4 minutes until smooth. Cover and let rise for about 2 or hours more.
1c starter batter This is not a stiff dough, but a wet, thick, batter-like mixture. Most recipes say to let the dough
2 tsp salt rise until double, but it may or may not double; let it rise longer if you want. Anyway, the
2 tsp sugar dough will increase in size and look kind of bubbly and spongy.
5½-6 c flour
½ tsp baking soda Mix baking soda with 2½ c flour. Stir into dough. When it becomes hard to stir, turn out on
floured surface and let rest for about 10 minutes (clean and dry the bowl while you wait; then
oil the bowl). Knead for 5 – 6 minutes on a lightly floured surface, adding enough flour to
make a nice, springy dough (another ½ - ¾ of a cup or so). Divide dough in half and cover. Let
rest for at least 10 minutes.
Shape dough into rounds or ovals and place on greased baking sheets [me: or put into loaf
pans; dang, it’s just bread dough, do whatever you want.] Make diagonal gashes across the top
with a sharp knife. Let rise until double (1½ - 2 hours) At this step, the loaves do just about
double, but baking them smaller still makes good bread. They can be left to rise for 5 hours or
so and the bread is just fine. Sourdough does not explode like other yeast doughs that have
been left too long to rise. Bake at 400 degrees for 35 – 40 minutes [if in loaf pans, I usually
bake at 350 degrees for 45 minutes]
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TOMATO-ONION SOURDOUGH BREAD (I haven’t made this, but I wouldn’t hesitate to try it)
1 tsp active dry yeast In a small bowl, dissolve yeast in warm water. Add to sourdough starter along with
3 Tbs warm water remaining ingredients except the flour.
2c sourdough starter
3 Tbs sugar Slowly add the flour until the dough pull away from the side of the bowl. Turn out onto
1½ tsp salt a floured surface and knead until smooth and elastic, adding more flour as necessary.
3 Tbs powdered milk Shape the dough and place in a well-greased 9x5-inch loaf pan. Cover with a cloth. Let
1 Tbs oil rise till doubled in size. Bake at 350 degrees for 40 – 50 minutes or until done. [I
1/3 c reconstituted dried usually bake loaves for 45 minutes]
tomatoes, diced
½ medium onion, minced Yield: 1 loaf
1 tsp Italian seasoning Note (as stated in recipe): This makes a very rich, dense, aromatic loaf. You may prefer
3 – 4 c flour (may use equal parts to shape into a free-form loaf or two long French loaves. Also, the tomatoes, onion and
white and whole wheat Italian seasoning may be omitted to obtain a plain sourdough bread.
SWEET YEAST BREADS
BABA AU RHUM (McCalls; this is really good)
¾ c warm water Grease a 10x4-inch tube pan. Sprinkle yeast over water in large bowl; stir till dissolved.
2 pkg active dry yeast Add sugar, salt, eggs and2 ¼ c flour. At medium speed of electric mixer, beat 4 minutes
¼ c sugar or until smooth. Add butter; beat 2 minutes or until very well blended. At low speed,
1 tsp salt beat in rest of flour; beat until smooth - ~2 minutes. Stir in citron and raisins. Batter will
6 eggs be thick. Pour into prepared pan, spreading evenly. Cover with towel (I prefer plastic
3¾ c flour wrap). Let rise ~1 hour or until baba has risen to within ¼ inch of top of pan.
½ c *citron, finely chopped Meanwhile, heat oven to 400 degrees. Gently place baba in oven (do not jar or it may
¼ c *currents or raisins fall). Bake 40 – 45 minutes or until toothpick inserted in center of baba comes out clean.
Rum Sauce*:
2½ c sugar Rum Sauce (prepare while baba is baking):
1 unpeeled medium orange, In medium saucepan, combine sugar with 2c water; bring to boiling, stirring until sugar
sliced crosswise is dissolved. Boil, uncovered, 10 minutes. Reduce heat. Add orange and lemon slices;
½ unpeeled lemon, sliced simmer 10 minutes. Remove from heat and stir in rum.
crosswise
1½ c light rum With spatula or knife, loosen baba from pan, cool on rack for 15 minutes and return
Apricot Glaze*: baba to pan. Set pan on large sheet of foil and gradually pour hot rum sauce, along with
1c apricot preserves fruit slices, over top of baba. Continue pouring until all syrup is absorbed. Let stand 2
1 tsp grated lemon peel hours or longer.
2 tsp lemon juice
Apricot Glaze: (if using maraschino cherries, try strawberry or raspberry preserves)
*Try: chopped maraschino In saucepan over low heat, melt apricot preserves. Stir in lemon juice and peel; strain.
cherries instead of citron and Refrigerate 30 minutes or until ready to serve.
currents and cherry brandy
instead of rum. Omit the glaze To serve: Discard fruit slices. Invert baba onto a round serving platter. Brush top and
and serve with whipped cream side with Apricot Glaze. If desired, serve with whipped cream.
or Cool Whip or just plain.
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CINNAMON BREAD (Better Homes and Gardens)
1 pkg yeast Soften yeast in warm water. Combine next 4 ingredients; cool to lukewarm (if using dry
¼c water milk, mix 2c warm water, the sugar, and the oil or the cooled butter). Add 3 cups flour (and
the dry milk, if using it); mix well. Stir in softened yeast and eggs; beat well. Add enough
2c milk, scalded*
remaining flour to make a soft dough. Turn out on lightly floured surface. Knead till smooth
½c sugar
(8 to 10 minutes). Place in lightly greased bowl, turning once to grease surface. Cover and
½c shortening or butter
let rise in war place till double (1½ to 2 hours).
(can use oil)
2t salt
Punch down and divide dough in half. Cover and let rest 10 minutes. Roll each half in 15x7-
7-8 c *flour inch rectangle, about ½ inch thick. Mix ¾ cup sugar and the cinnamon. Reserve 2
2 slightly beaten eggs tablespoons of mixture; sprinkle remainder over dough. Sprinkle 1 teaspoon of water over
each; smooth with spatula.
¾c sugar
1½ Tbs cinnamon
Roll each as for jelly roll, beginning with narrow side. Seal long edge. Place sealed edge
down in 2 greased 9½x5x3-inch loaf pans. Let rise till almost double (45-60 minutes). Just
* 1 c (or more) whole wheat
before baking, brush loaves with soft butter, and sprinkle with remaining cinnamon-sugar (I
makes a more “flavorable”
omit this as it tends to brown the crust too fast; if wanted, brush with melted butter
dough.
immediately after the bread comes out of the oven and sprinkle with cinn-sugar).
Bake in moderate oven (375) 35-40 minutes or till done [I use 350 for 45 minutes]. (If the
crust browns too fast, cover with aluminum foil last 15 to 20 minutes of baking.) Turn out of
pans and cool on rack. Makes 2 loaves.
* This makes for a relatively dense loaf. For a lighter dough, use dry milk and mix in when adding the first 3 cups of flour.
For more “spice” flavor (as requested by Geoff, Brian, and Clint):
When mixing the bread dough: add 1 cup whole wheat flour, and about 1 tsp cinnamon, ½ - 1 tsp cloves and ½ - 1 tsp
mace. When mixing the cinn – sugar, use brown sugar in place of white and also add about 1 tsp mace and 1 tsp cloves.
SPICE BREAD
This is the “enhanced” cinnamon bread but add all the spices to the dough instead of rolling the dough out. The spices in the
dough really slow down the action of the yeast so it takes a long time to rise – especially the first rising. If I were to make
this again, I would 2X the amount of yeast and, if available, about 2-3 tablespoons of wheat gluten flour.
It doesn’t have the punch of the regular cinnamon bread because there are no areas of concentrated flavor. It does make
good toast, good peanut butter sandwiches and would likely make good French toast.
CINNAMON CIRCLES (from Better Homes and Gardens – these are almost like Danish pastry)
1 pkg active dry yeast (¼ oz) Soften yeast in water and set aside.
½ cup warm water Scald the milk, add sugar, shortening and salt; cool to lukewarm. Add 2 cups of flour,
beat well. Add eggs; mix well. Beat in softened yeast and extract. Add enough of the
1 cup milk, scalded remaining flour to make a soft dough. Turn out and knead on a lightly floured surface till
½ cup sugar smooth and satiny. Place in a lightly greased bowl, turning once to grease the surface.
½ cup shortening Cover and let rise till double.
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1¼ tsp salt
Roll dough to about 1/8 inch on lightly floured surface. Spread with 1/3 the butter,
5½ cups flour (see Note) sprinkle with 1/3 the sugar. Fold over and roll to 1/8 inch. Repeat this spreading, folding,
2 eggs and rolling process twice more. Combine ½ cup sugar and cinnamon. Sprinkle half the
1 tsp lemon extract (I prefer mixture over the dough. Roll as for jelly roll.
vanilla or none)
Cut dough in ½ inch slices (*). Place on greased baking sheet. Flatten with palm of hand.
½ cup butter Sprinkle top with remaining cinnamon-sugar mixture. Decorate with walnuts or pecans.
Let rise till almost double. Bake at 400 degrees for about 12 minutes. Makes 30-36.
1 cup sugar * It’s easier to put the remaining sugar-cinn mixture on a plate then after each slice is cut
1 Tbls cinnamon (see Note) from the roll, place one side in the mixture, flatten it, then place it (sugar side up) on the
baking sheet.
Note: for extra flavor, also add a tsp each of mace, cloves or allspice or mixture of both
Use cooking oil (in place of shortening) and powdered milk, so: in mixing bowl, add lukewarm water + powdered milk (in
the amounts stated on the powdered milk box), mix and then add the sugar, salt and oil. Add some flour, mix well, add the
eggs (I beat these in a separate bowl before adding to the dough), mix well, then add the softened yeast and mix well. Then
gradually add flour, mixing after each addition, until a soft dough is formed. Knead, adding just enough flour so it doesn’t
stick to the surface. Let rise. [Soft dough – this mean just enough flour that it can be formed into ball as opposed to
something like pizza dough where you basically add as much flour as you can so the sauce doesn’t soak into the raw pizza
crust and the crust is chewy.]
When you get to rolling out the dough – yeast dough is “springy” which makes it really hard to roll out to 1/8 inch or even
½ inch. BUT, the rolls are good because there’s so many layers of dough-butter-dough and you can only get that many
layers by rolling the dough thin. So take a couple of tips from Danish pastry recipes:
1) chill the dough for about an hour (if you have time, just let it rise in the refrigerator in the first place)
2) divide the butter into thirds; roll each third between wax paper (or plastic wrap) and store in the fridge till needed.
When rolling out the dough, remove the butter from the fridge as you need it rather than taking all 3 out at the same time. If
the dough starts springing back* before all the butter has been rolled into it, just put it in the fridge for 10-15 minutes. Many
recipes will state to just let the dough rest for 10 minutes but chilling is more effective and 10 minutes is rarely long enough
unless it was put in the fridge to rise in the first place.
* The dough will likely start to spring back but if it gets to the point where holes are forming between the layers while it’s
being rolled, then it’s time to chill it.
CINNAMON ROLLS W/CAKE MIX
2½ c warm water In large mixing bowl, dissolve yeast in warm water. Let stand a few minutes to activate.
2 pkg quick-rise yeast Add cake mix, 1 cup flour, eggs, oil, and salt. Beat well (electric mixer) – see Notes.
1 box yellow cake mix Add flour in increments, beating well with mixer as long as possible. When batter becomes
(18.5oz box) stiff, stir with spoon or use dough hook on mixer. Put dough on floured surface and gently
1 cup flour knead until smooth and elastic, adding flour as needed to keep from sticking. Put dough into
2 eggs oiled mixing bowl; cover with oiled plastic wrap. Let rise till double in bulk.
½ cup oil
1 tsp salt Punch dough down and divide in half. Roll one half of the dough into 10x12 inch rectangle.
5½ c flour Spread with 2 tablespoons softened butter. Mix the cinnamon and sugar and half of it over the
4 Tbl butter, divided dough. Roll up, pinch edges to seal. Stretch dough to make it an even 12 inches long. Cut roll
½ cup sugar into 1 inch slices. Place the slices in a greased 9x13 inch baking pan. Cover with oiled plastic
4 tsp cinnamon wrap. Repeat with other half the dough. Let rise till double in bulk. Bake in preheated 350-
degree oven for 30-40 minutes until light golden brown. Drizzle with frosting, if you wish.
Frosting: 1½ cups confectioners’ sugar, 2 Tbl softened butter, 1 tsp vanilla; add 2 to 3 Tbl
water, a little at a time, until desired consistency. (Makes 2 doz. large rolls)
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Notes
The yellow cake mix “taste” supposedly gives the consistency and taste more like bakery or store-bought rolls; it was “OK”
but if I were to make these again, I would use a white cake mix or experiment with other cake mix flavors.
The batter needed about 7 cups flour instead of the 5½ in the recipe, but I didn’t use the mixer which may account for the
extra flour since cake batter thickens as it’s mixed.
The cinnamon-sugar mixture I used was the same as for the usual cinnamon bread recipe but with cloves, allspice, and mace
added. Even with this, the cake mix flavor is very strong and nearly overwhelms the cinnamon-sugar mixture.
Since cake mix has preservatives, the rolls may last longer than those with the usual recipe – won’t go stale or moldy as
fast.
ORANGE BREAD (Grandma Lewis)
1c orange peel, julienne Put orange peel in saucepan, add water to cover and boil until peel is tender. Add 1 cup
1c sugar sugar and boil to medium syrup. Cool completely.
4c flour
6 tsp baking powder Sift together flour, baking powder and salt; set aside. Cream sugar, eggs and butter. Add
1/8 tsp salt milk to egg mixture alternately with dry ingredients; beat 4 minutes with electric mixer
¾c sugar at medium speed. Add orange peel and beat by hand for one minute more or until well
2 eggs combined. Pour into 2 buttered pound cake pans.
1 Tbs butter Bake at 350 degrees 40 – 50 minutes or until knife inserted in center comes out clean.
2c milk Yield: 2 loaves
POPPY SEED BREAD (I haven’t made this but it looks good, tho’ I would use other than coconut cream pudding mix)
4 eggs, beaten Beat together the eggs, oil, hot water (not hot enough to cook the eggs), and
½c vegetable oil poppy seeds. Mix in the cake and pudding mixes. Beat for 4 minutes. Pour into
1c hot water 2 greased loaf pans.
¼c poppy seeds
1 pkg yellow cake mix (Duncan Bake at 350 degrees 40 minutes or until knife inserted in center comes out
Hines) clean.
1 pkg instant coconut cream pudding
Variations: use lemon cake mix and vanilla pudding mix.
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BREAKFAST_STUFF
BROOK LODGE FRENCH TOAST (these are excellent!! But then, I had them at Brook Lodge)
From a 2 day-old loaf of unsliced homemade-type bread, cut 2 slices ¾-inch thick; trim crusts and cut each slice into 2
triangle. Combine 1 cup light cream with 4 eggs and ½ tsp salt; beat well. Dip bread into egg mixture, letting them absorb
as much as possible (from “Good Eats” – let bread set in eggs for 5 minutes, turn bread and let set for another 5 minutes;
will need spatula to remove bread without it breaking). Fry the triangles in ½-inch hot vegetable oil (325 degrees). Put
triangles in a shallow baking dish and bake them in a 400-degree oven for 3-5 minutes or until they are well puffed. Drain
on paper towel and sprinkle with confectioners’ sugar. Serve with whatever you want that goes on pancakes.
[this is a basic recipe; you may want to experiment by adding spices or some extract to the eggs]
OVERNIGHT EGGNOG FRENCH TOAST
24 slices French bread Lightly grease two 10x15” jelly roll pans. Arrange bread on pans.
9 eggs In large bowl, combine remaining ingredients except powdered sugar; beat with electric
3c half and half or milk mixer until well blended. Pour half the egg mixture over bread in each of the pans. Lift
1/3 c sugar and move bread until all egg mixture is absorbed. Cover with foil (I would use plastic);
½ tsp ground nutmeg refrigerate overnight or freeze for up to 1 week.
2 tsp vanilla Preheat oven to 500 degrees; remove bread from refrigerator or freezer (do not thaw);
1½ tsp rum extract remove foil or plastic wrap. Bake 1 pan at a time in preheated oven for 15 minutes.
> powdered sugar Sprinkle with powdered sugar and garnish with strawberry jam, if desired.
PANCAKES AND VARIATIONS (Brook Lodge)
2 eggs, separated Beat egg yolks with sugar. Sift dry ingredients together. Add milk to egg mixture alternately with
2 Tbs sugar dry ingredients. Add oil. Beat egg whites until stiff peaks form and add to egg-flour mixture.
2c sweet milk
1 tsp salt Blueberry pancakes: pour batter on griddle and sprinkle with blueberries.
2c flour Hawaiian pancakes: add 1 mashed banana and coarsely chopped Macadamia nuts to batter.
2 Tbs baking powder
½c veg oil
SOUR DOUGH PANCAKES
1c sourdough starter* 2 Tbs sugar Mix starter, water and flour in bowl; cover and keep in a
2c lukewarm water 1/3 c milk or water warm place overnight. Next morning, stir in remaining
2½ c flour (or equal parts white 1 Tbs oil ingredients. Let mixture bubble 10 minutes. Bake on a
and whole wheat flour 1 tsp baking soda griddle, using about ¼ c batter for each pancake.
1 large egg, well beaten Yield: about 24 5-inch pancakes (can freeze them)
* see bread_not_sweet for Fool Proof sourdough starter
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CHEESE_NOODLES
CHEESE SOUFFLÉ #1 (Brook Lodge – guaranteed to resist falling)
8 slices bread, cubed 2c milk Layer bread and cheese in 2-qt casserole. Beat eggs and milk; pour
½# strong cheddar cheese, 4 eggs over bread and cheese. Refrigerate overnight. Bake at 350 degrees for 1
cubed or shredded ½ tsp salt hour or until sharp knife inserted in center comes out clean. Let stand a
> pepper few minutes. Serve with mushroom sauce. Yield: 6 – 8 servings.
CHEESE SOUFFLÉ #2 (Brook Lodge)
5 eggs The day before serving: Beat eggs and milk. Melt butter. Remove bread crusts; trim bread
2 oz butter or oleo slices and fit as a first layer in a 9x13 inch casserole dish. Brush top of bread with half the
¼ loaf bread, sliced melted butter followed by half the eggs and milk; sprinkle with half the grated cheese. Press
1 pt milk down layers. Repeat bread – butter – liquid – cheese and again press down. Refrigerate
¾# cheese, grated overnight. Remove from refrigerator and allow to come to room temperature. Bake at 325
degrees for 1 – 1¼ hours over water. Handle very carefully to prevent falling. Allow ½ hour
to congeal before cutting. Serve with mushroom sauce or turkey oriental. Yield: 8 servings.
NOODLES ALFREDO (Brook Lodge)
12 oz dry noodles, cooked and drained In heavy saucepan over medium heat [or use the microwave], bring cream and
1c heavy cream butter to a bare simmer. Remove from burner, but keep warm.
½c butter, softened Heat a large serving bowl for tossing the cooked noodles. Pour in cream-butter
1c fresh parmesan cheese, grated mixture; add noodles, cheese, salt and pepper (to taste). Toss gently until
> salt and freshly ground pepper noodles are coated. Serve immediately.
[OR save on dishes: after draining the noodles, return them to the same pot in
which they were cooked then add everything else and mix.
WELSH RABBIT (OR RAREBIT) (Alton Brown)
2 Tbs butter ½ tsp black pepper Melt butter in saucepan; whisk in flour, mustard,
2 Tbs flour ½c beer Worcestershire sauce, salt and pepper. While
1 tsp dry mustard ¾c cream stirring constantly, gradually add beer and cream.
1 tsp Worcestershire sauce 6 oz cheddar cheese, shredded
Cook with stirring until mixture is thick and just
½ tsp salt starts to boil. Add cheese and stir until melted.
Serve over toast.
This would make a good macaroni and cheese. I’ve also seen Welsh Rabbit served with tomato sliced on top.
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POULTRY
CHICKEN CELESTE (Brook Lodge)
4-6 chicken breasts or 2- 1 medium onion, chopped Clean & quarter chicken; dust with flour which has been
2½# frying chicken ½c sherry seasoned with salt, pepper and paprika. Melt shortening
1/3 c flour ¼c water in heavy skillet or Dutch oven; brown chicken on all
1 tsp salt ½c mayonnaise sides. Add onion, sherry, and water; cover and simmer
1/8 tsp pepper ¼c sour cream until tender, about 1 hour. Remove chicken to platter and
¼ tsp paprika 1 Tbs parsley, minced keep warm. Add mayonnaise and sour cream to liquid in
¼c shortening or oil skillet; blend until smooth. Add parsley and salt and
pepper, if needed. Pour over chicken. Serves 4.
CHICKEN FRIED RICE (The Money Saver Chicken Cookbook, 1976)
1c cooked chicken, diced Combine chicken, salt and soy sauce; let stand 15 minutes. Heat oil in skillet
½ tsp salt over medium heat (or 350 degrees in electric skillet). Add rice and sauté,
1 Tbs soy sauce stirring frequently, until golden brown. Reduce heat to simmer. Gradually add
1/3 c cooking oil chicken with marinade and broth. Cover and cook 15 – 25 minutes, or until rice
2c raw rice is almost tender. Remove cover last few minutes of cooking. Increase heat to
2½ c chicken broth or stock moderate; add scallions, celery, and green pepper to rice. Cook uncovered a
½c scallions, thinly sliced few minutes, until liquid is absorbed. Push rice mixture to sides of pan. Add
¼c celery, thinly sliced eggs; cook until almost set, then mix into rice. Add cabbage and stir. Serve
¼c green pepper, minced immediately. Serves 6 – 8
2 eggs, lightly beaten
½c chinese cabbage, finely shredded Note: in a pinch, yellow onions can be substituted for scallions
CHICKEN (OR TURKEY) NUGGETS (The Money Saver Chicken Cookbook, 1976)
NOTE: All recipes call for raw chicken; I used cooked chicken (especially cooked leftover turkey).
Recipe #1 (really good)
2 whole, chicken breasts, ½ tsp thyme Cut chicken into 1½-inch squares. Combine pancake mix, salt,
skinned & boned ¼ tsp dry mustard herbs and dry mustard. Combine hot pepper sauce and milk;
1c *pancake mix ¼ tsp hot pepper sauce add to dry ingredients and stir until smooth. (Batter should be
1 tsp salt 2/3 c milk thick, but if extremely thick, thin with a little milk.) In skillet
1 tsp parsley flakes > oil for deep frying or deep fryer, preheat ½-inch oil to 340-350 degrees. Dip
2 tsp chives, chopped chicken into batter. Fry about 5 minutes or until golden on all
sides. Drain on paper towel. Serves 6 – 8
Can use the batter recipe from Fried Shrimp (Brook Lodge), just make it a little thicker (less water or more flour) and then
add the other ingredients.
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CHICKEN (OR TURKEY) NUGGETS (The Money Saver Chicken Cookbook, 1976)
Recipe #2
6 whole, chicken breasts, 3 Tbs sesame seed Prepare sauces and reserve. Cut breasts into 1x1½ -inch
skinned & boned 1c flour pieces. Combine eggs, 1 c water, salt, sesame seed and flour.
2 eggs, well beaten 1 – 1½ pints cooking oil Heat oil to 375 degrees in skillet, filling pan no more than ½
1½ tsp salt full. Dip chicken pieces into batter; drain off excess and fry
Note: batter needs more nuggets about 3 – 5 minutes or until golden brown. Drain on
seasoning! paper towels. Serve with sauces. Serves 12
Note: I have not made any of these sauces.

Deviled Pineapple Sauce: Combine one 12-ounce jar pineapple preserves, ¼ cup prepared mustard, and ¼ c prepared
horseradish. Heat. Makes 1½ cups.
Creamy Dill Sauce: Combine ½ cup sour cream, ½ cup mayonnaise, 1 tsp dill weed and 2 Tbs finely chopped dill pickle.
Let stand at room temperature for 1 hour to blend flavors. Makes about ¾ cup.
Savory Sauce: Combine 1 cup catsup, ½ tsp dry mustard, 1 Tbs brown sugar, 2 Tbs vinegar, and 6 Tbs butter or margarine.
Cook 4 – 5 minutes, stirring constantly. Makes 1 cup.
CHICKEN W/TURMERIC (this is my own concoction but it’s not bad; try it at your own risk)
Chicken breasts Over medium to medium-high heat, heat about 1 Tbs oil or bacon fat in a skillet. Add sliced
Whole wheat and white flour onions and garlic; cook with occasional stirring till translucent. While onions are cooking,
Salt and pepper prepare chicken:
In a food storage bag, combine equal parts whole wheat and white flour in sufficient
2c onions, sliced or quantity to coat the amount of chicken breasts to be cooked; add salt and pepper to-taste
chopped (maybe start with ½ tsp of each; can always add more when chicken is cooked). Add
2 garlic cloves, finely chicken, push most of the air out of the bag then flatten the chick in the flour mixture using
chopped the heel of your hand or whatever is handy; aim for about ½ inch thickness but thickness
> paprika isn’t all that important).
> turmeric Remove onions, add ~2 Tbs oil if necessary, add chicken and move it around in pan to coat
with the oil then turn it over and move it around in the pan to coat with oil (if necessary,
potatoes cut into ~1” chunks add additional oil to coat chick). Sprinkle tops of chicken with oil, then sprinkle evenly
4 oz mushrooms (or 8 oz) with both turmeric and paprika; sauté till brown. Turn chicken and while the seasoned side
is browning, sprinkle the tops evenly with turmeric and paprika. After both sides of chicken
********* are browned, put potato chunks between and around the chicken. Dump the onions and
Add other vegs if you want, mushrooms on top. Add 1-2 cups liquid (e.g., water, white wine, beer).
such as carrots Cover and simmer for ~1 hour.
CHICKEN OR BEEF TERIYAKI (Brook Lodge)
Marinade: This makes enough marinade for: Cut beef or chicken in ¾-inch pieces; marinate meat
¼c salad oil > 3# beef, sirloin or tenderloin overnight.
¼c soy sauce OR Cut pineapple chunks in half and alternate on skewer
2 Tbs catsup > 6 boneless, skinless chicken breasts with meat. Baste with butter and broil just until done.
1 Tbs vinegar
¼ tsp pepper 3 20 oz cans pineapple chunks Meat may be frozen in marinade for later use.
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CHICKEN PAPRIKA (Joy of Cooking ~1967)
2½# frying chicken, cut into ½ tsp salt Melt butter with oil in heavy pot; add and simmer onions
pieces 2c well-seasoned stock and paprika until golden. Add salt and stock. When the
1½ T butter 1 tsp flour ingredients have reached the boiling point, add chicken.
1½ T cooking oil 1c cultured sour cream Cover and simmer until tender, about 1 hour. Stir flour into
1c onions, chopped sour cream and stir it slowly into the pot. Heat about 5
2 tsp to 2T mild paprika minutes until slightly thicken, but do not boil. Serve with
rice or noodles. 3 servings.
HUNTER’S CHICKEN, CHICKEN CACCIATORE OR CHASSEUR (Joy of Cooking ~1967)
4# chicken, cut into pieces ¼t white pepper Dredge chicken with flour; sauté it in oil with shallots
Flour ¾c chicken stock (and garlic, optional). Add remaining ingredients. Bring
¼ c olive oil ½ bay leaf to a simmer, cover, and cook for 1 hour or until tender.
2 Tbs chopped shallots 1/8 tsp thyme
(1 minced garlic clove) 1/8 tsp sweet marjoram Serve with spaghetti.
¼ c Italian tomato paste ½ - 1c sliced mushrooms 4 servings.
½ c dry white wine (2 Tbs brandy or ¼ c
1 t salt Muscatel)
COQ AU VIN (CHICKEN BRAISED IN WINE) (Joy of Cooking ~1967)
A broiler or roasting chicken 2T flour 1) Melt butter or olive oil. Add and brown lightly:
(use back & neck for stock pot) 2T minced parsley salt pork, onions, carrot, shallots, garlic
3 T butter or olive oil 1T fresh chervil or marjoram 2) Push vegetables aside. Brown the chicken in the
¼ # minced salt pork ½ bay leaf fat. Add and stir: flour, parsley, marjoram or chervil,
¾ c chopped mild or pearl ½ tsp thyme bay leaf, thyme, salt, pepper, and brandy.
onions 1 tsp salt 3) Stir in 1½ c dry red wine or sherry.
1 sliced carrot 1/8 tsp ground pepper 4) Simmer over low heat until done, about 1 hour.
3 minced shallots 1T brandy (optional) Add mushrooms during the last 5 minutes.
1 peeled garlic clove 1½ c dry red wine or sherry 5) Skim off fat; correct the seasoning. Serve the
½# sliced mushrooms sauce over the chicken.
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COUNTRY CLUB PLAZA SANDWICH (Brook Lodge)
4 slices bread ¼ tsp salt Toast bread and place on baking sheet. Combine chicken,
1c diced, cooked chicken 2 Tbs salad dressing celery, green pepper, salt and salad dressing; spread evenly
(5.5 oz) 4 pineapple slices over toast. On center of chicken, place a pineapple slice and
1/3 c celery, finely chopped 4 Cheddar cheese top with a slice of cheese. Bake at 350 degrees for 10 – 15
1/3 c green pepper, finely slices minutes or until cheese is melted and sandwich is heated
chopped through.
CURRY CHICKEN WINGS
2# chicken wings (~10)

4 Tbs curry powder Cut off the wing tips, reserving them for another use such as stock; halve the wings at the
4 Tbs chutney, minced joint. In a plastic food storage bag, mix the curry powder, 2 Tbs of the chutney, lemon juice,
2 Tbs fresh lemon juice salt and cayenne; add the wings and toss to coat. Close the bag and marinate the wings,
¾ tsp salt refrigerated, at least 4 hours or overnight
1/8 tsp cayenne
1 tsp soy sauce Discard marinade and place wings on a broiler pan; bake at 475 degrees for 25 minutes.
Meanwhile, mix remaining 2 Tbls chutney and the soy sauce. Brush the wings with the soy-
sauce mixture and broil them about 4-inches from the heat for 1 – 2 minutes or until they are
crisp.
EGG FOO YUNG (this is my own concoction; don’t try them, only I would eat them – like catsup on burned toast)
Chop fairly small: 1 can bean sprouts Chop meat and vegetables. Mix all together except
~4 c cooked chicken or 2-3 Tbs soy sauce flour and baking powder, then add the flour and
turkey ~1 tsp balsamic vinegar baking powder and mix well. Add enough flour to
4 oz mushrooms ~1 Tbs hoisin sauce make mixture very thick; if possible, refrigerate
½c celery 3-4 Xlarge eggs, beaten mixture for 1-2 hours. Heat oil till hot. Sauté about ½
½c onion ~½c flour cupfuls in oil till well browned on both sides. Just
1 can water chestnuts 1-2 tsp baking powder before serving, sprinkle lightly with sesame oil.
1-2 tsp garlic
FLUFFY CHICKEN SALAD SANDWICH (Brook Lodge)
8 slices bread 5 egg yolks, beaten Toast and butter the bread; place, buttered side down, in
4c chicken salad 1+2/3 Tbs mayonnaise individual ramekins or all on a baking sheet. Spread chicken salad
5 egg whites, beaten 3+1/3 Tbs parmesan cheese over the toast. Fold egg white into egg yolks and add mayonnaise.
stiff Cover the chicken salad with the egg mixture and bake at 350
degrees for about 15 minutes.
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GENERAL TSO’S CHICKEN (Brian found this on the net)
Sauce: 1) Mix ½ c cornstarch with water. Add garlic, ginger, sugar, ½ c soy sauce, vinegar,
½c *cornstarch wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerated
¼c water until needed.
1½ tsp garlic, minced
1½ tsp ginger root, minced 2) In separate bowl, mix chicken, ¼ c soy sauce and pepper. Stir in egg. Add 1c
¾c sugar cornstarch and mix until chicken pieces are evenly coated. Add 1c veg oil to help
½c *soy sauce separate the pieces. Divide chicken into small quantities and deep-fry at 350
¼c white vinegar degrees until crispy. Drain on paper towels.
¼c dry white wine
1½ c *hot chicken broth 3) Place a small amount of oil in wok and heat until wok is hot. Add onions and
1 tsp MSG (optional) peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and
Meat: cook until sauce thicken.
3# *deboned dark chicken meat
cut into large chunks *My changes:
¼c *soy sauce > The sauce is really thick – as it likely should be for this dish, but I prefer: ¼ c
1 tsp *pepper cornstarch; ¼ c soy sauce; 2 – 2½ c chicken broth
1 *egg > use chicken breast instead of dark meat.
1c *cornstarch > either stir-fry the chicken without first dipping in batter or for batter – use the
> Veg oil for deep frying shrimp fry batter from Brook Lodge recipe, using equal parts flour and cornstarch
2c green onions, sliced and adding a couple of tablespoons of soy sauce for the liquid.
16 small dried hot peppers
GINGER CHICKEN
1/3 c soy sauce, low sodium ½ tsp pepper Combine first 12 ingredients (soy sauce through
¼c orange juice ½ tsp crushed red pepper garlic). Add chicken, cover and marinate in
3 Tbs green onions, finely ¼ tsp five-spice powder refrigerator 30 minutes. Drain chicken, reserving
chopped 4 garlic cloves, minced marinade.
1 Tbs grated, peeled fresh 1# boneless, skinless chicken
ginger breasts cut into ½-inch Heat oil in large nonstick skillet over medium heat.
1 Tbs lemon juice wide strips Add chicken; sauté 5 minutes. Add reserved
1 Tbs honey 2 tsp veg oil marinade; cover, reduce heat, and simmer 5 minutes.
1 tsp dried basil 4c cooked rice Serve over rice.
Makes 4 servings (3 oz/serving chicken, 1 cup rice).

Per serving: 471 cal; 587 mg sodium
GINGER AND SPICE CHICKEN THIGHS* (try at your own risk)
2 tsp ground ginger Combine ginger, salt, pepper, nutmeg, cinnamon and allspice. Rub chicken with spice
¾ tsp salt mixture; let stand 5 minutes.
½ ground pepper
¼ ground nutmeg Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add
¼ ground cinnamon chicken; cook 2 minutes on each side or until browned. Add wine, cover; reduce heat to
¼ ground allspice medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken. Makes
1# boneless, skinless 4 servings (3 oz/serving). Per serving: 143 cal; 530 mg sodium
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chicken thighs
> Cooking spray * I was intrigued with this recipe due to the spices – most of them the same as used in
¼c dry white wine pumpkin pie and Indian dishes. I didn’t care for it but you may think it’s OK.
CHICKEN AND STUFFING (this is my own concoction. I like it but try it at your own risk)
If the chicken is fatty, remove some of the fat and skin, especially from thighs, as they are the fattiest. Otherwise, there will
be an obnoxious amount of fat when it’s cooked. Make as much stuffing (it will need to be moistened with broth or water) as
you want and put into a casserole dish. Push chicken parts into the stuffing until they are about ½ submerged. Cover and
bake at 350 for ½ hour, then uncover and continue to bake until done – maybe about another ½ hour. Check the stuffing
periodically to see if it needs more liquid.
GOBBLER SANDWICH (Brook Lodge)
6 slices buttered rye bread 6 small lettuce cups This is an open-faced sandwich, put together in the
6 pieces lettuce 6 servings 1000 Island Dressing order of the listed ingredients. About 2 Tbs crab
6 slices Swiss cheese 6 tomato slices meat on top is enough for garnish and flavor.
6 2½-3 oz turkey slices ½# shredded crab meat
KENTUCKY HOT BROWN SANDWICH (Brook Lodge)
1 slice bread, toasted 2 oz cheddar cheese, grated Place ham & turkey on toast; cover with
2 oz fluffed ham 2 slices cooked bacon sauce and cheese. Bake until warm and
2 oz sliced turkey 1 tomato slices cheese has melted. Garnish with bacon,
> Mornay sauce w/mushrooms & parsley 1 green onion, chopped tomato and green onion. Serve warm.
(see “Sauces”)
LOW-FAT SALSA CHICKEN
1# boneless, skinless chicken breast Preheat oven to 350 degrees.

halves Place chicken in 11x7-inch baking dish coated with non-stick spray. Spoon
> cooking spray salsa evenly over chicken; top with green onions. Sprinkle with cheese.
¾c salsa Cover and bake 30 minutes. Uncover and bake an additional 10 minutes or
½c green onions, sliced until chicken is done. Serve with rice or baked potato.
¼c grated Parmesan cheese Makes 4 servings. Chicken per serving: 164 cal; 295 mg sodium
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ORIENTAL CHICKEN OR TURKEY (Brook Lodge) [also see “Turkey Oriental”]
½c butter 2c chicken, cooked, large dice Sauce: In double boiler, melt butter and add flour and
½c flour ½c mushrooms, sautéed salt; cook till bubbly. Add cream, milk and chicken
1 Tbs salt* ½c almonds, slivered stock, with stirring, until and smooth (could use leftover
1c cream ¾c water chestnuts, sliced gravy). Cook over hot water 30 minutes, stirring
3c milk ¼c pimiento, cut in strips occasionally. Just before serving, add the remaining
2c chicken stock ¼c sherry ingredients and heat through. Serves 8
* salt: this maybe a typo; 1 tsp makes more sense and after it cooks, add more if needed.
SWEET AND SOUR CHICKEN (Brook Lodge)
4 chicken breasts Marinade: Sauce: Cut boneless, skinless chicken breast into 1½
Batter: 1 Tbs onion powder 2 Tbs brown sugar inch cubes. Combine marinade ingredients and
2 eggs dash pepper ¼c vinegar marinate chicken 20 minutes. Combine batter
½ c flour 1 oz brandy 2 Tbs soy sauce ingredients. Roll chicken in flour and shake off
¼ c cornstarch 1 oz oil 1/3 c water excess. dip chicken in batter and deep fry at 350
½ c water 1 oz soy sauce 2 Tbs cornstarch degrees until batter sets up (pre-cooked); drain
dash ginger > salt, pepper 2 Tbs pimiento on paper towel. Finish cooking just before
serving. Combine sauce ingredients; cook till
thickened and serve in a separate dish.
ROAST DUCK A L’ORANGE (Brook Lodge)
5# duck 1-2 oranges, peeled, Rinse duck in cold water; wipe with damp cloth. Mix salt, pepper, marjoram
1 tsp salt sliced and thyme; rub duck inside and out with mixture. Brush with olive oil. Fill
¼ tsp pepper 1 c dry white wine cavity with oranges and truss. Roast duck in white wine with herbs and
1/8 tsp marjoram 4 parsley sprigs garlic, first at 450 degrees for 10 minutes. Reduce heat to 350 degrees and
1/8 tsp thyme 1 bay leaf roast for 1 hour, basting every 10 minutes with wine in pan. Occasionally
2 Tbs olive oil ¼ garlic clove remove fat from pan. Prepare garnish: boil orange section for 5 minutes in
syrup (recipe doesn’t list any syrup); arrange on platter around duck. To pan
drippings, add orange rind and thicken with flour. Stir in stock gradually;
when boiling, add orange juice; season and strain. (recipe doesn’t list stock
or orange juice). Serves 4
DUCK WITH CRISPY SKIN (from Alton Brown (Good Eats on Food Network):
Check it out on-line. Basically, after thawing the duck under cold water (the fastest way to thaw), cut it into quarters (like
chicken quarters); save the wing tips and back to make a stock or discard. Steam the duck for 15 minutes – this eliminates
much of the fat. Place a cast iron skillet or pan in the oven and heat (you need to check the on-line recipe for temperature,
but it’s quite hot). When the duck has been steamed, place it in the cast iron skillet and roast until done (check on-line for
time).
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LEFTOVER TURKEY (my own concoctions)

1) If there is leftover dressing and gravy, make a casserole – put a little gravy in the bottom of a casserole dish, layer some
dressing then layer coarsely chopped turkey; repeat layers, ending with gravy on top. Repeat layers as often as there are
leftovers or as much as you want to make. If desired, though not necessary, cover the top gravy layer with crushed potato
chips or buttered bread crumbs, or crushed whatever. ** if there is not leftover dressing or gravy, use packaged mixes or
make dressing.
2) Cover leftover turkey with canned mushroom steak sauce (yeah, it sounds weird but it tastes good). Heat and serve.
TURKEY ORIENTAL (Brook Lodge) [also see “Oriental Chicken or Turkey”]
½c butter 6c turkey or chicken, cooked, diced Sauce: In double boiler, melt butter and add flour and
¾c flour 1c mushrooms, sautéed salt; cook till bubbly. Add cream, milk and chicken
1 Tbs salt* ½c toasted almonds stock, with stirring, until and smooth. Cook over hot
1c cream ¾c water chestnuts, sliced water 30 minutes, stirring occasionally. Just before
2c milk ¼c pimiento, cut in strips serving, add the remaining ingredients and heat through.
1¼ c chicken stock ¼c sherry Serves 10
> yellow food coloring (to taste)
* salt: this maybe a typo; 1 tsp makes more sense and after it cooks, add more if needed.
TURKEY STUFFING (from a newspaper and most recipe books)

See the next recipe for what I use – generally: 4) mix all that with the bread cubes
1) use fresh, moist bread 5) using ½ cup water, rinse out the seasonings from pan the and add the
2) add the seasonings to the onion and celery when they are sautéing rinse to the stuffing (repeat the rinse with another ½ cup water)
3) add maybe a cup of water with a tablespoon of chicken base to the 6) if needed, add more water.
sautéed onion/celery
25# turkey 1 Tbs thyme leaves, crushed Several days before needing stuffing, toast good quality
27 c toasted bread cubes, 1½ tsp poultry seasoning bread in toaster and cut each toasted slice into cubes. Put
dried 1 Tbs *ground black pepper cubes in large aluminum foil turkey roasting to air dry.
½c butter or margarine 4–5 c hot water In a large skillet, melt butter or margarine; add onions and
2¼ c onion, chopped 5 tsp chicken base or celery. Sauté vegetables until tender then combine with the
4½ c celery (stalks & bouillon cubes bread cubes and mix well. Add sage, thyme, poultry
leaves), chopped > salt & pepper, to taste seasoning and pepper; mix well. Combine the hot water
4½ tsp sage leaves, crushed with the chicken base or bouillon cubes and add to the dry
*I would start with 1 tsp bread mixture until stuffing has desired degree of moisture.
pepper and add more, if Mix well; season with salt and/or pepper, if desired. Bake
needed any extra stuffing in a casserole dish at 325 degrees for 45
minutes. Makes 24 servings
TURKEY STUFFING (this is how I make it but see “Turkey Stuffing (newspaper)” if you want a repeatable recipe)
The day before roasting the turkey, you can cube the bread and store it, covered in a pan (like a Dutch oven); saute the
onion and celery with the herbs and put in fridge (reheat the next day just to take the chill out of it).
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¾ - 1 loaf bread (preferably whole wheat but white or a mix of both whole wheat and white).
> Sauté 2-4 ribs chopped celery (and the celery leaves) and 1-2 medium chopped onions in ½ cup margarine or butter until
tender. I also add part of the seasonings at this time. (Amounts of celery and onion depend on how big and strongly
flavored they each are. The outer, darker green ribs may be very strong; yellow cooking onions are much more intense than
sweet onions. I usually use the leaves from most of the other ribs of celery, too). When the celery and onion are tender and
the seasonings are fragrant, add about 1 cup broth or water so it will disperse more readily in the bread.
> Seasonings: the different spices used in making “poultry seasoning” vary with the brand. I use McCormick which
contains, as listed on the bottle: thyme, sage, marjoram, rosemary, black pepper and nutmeg. So if you don’t have “poultry
seasoning”, just use the individual ones. So I start by mixing in about:
- about a tablespoon of poultry seasoning, 1-2 teaspoons of thyme (1 if ground thyme, 2 if leaves),
- about a tablespoon of ground sage (cause I like sage), about a teaspoon of marjoram,
- maybe a scant teaspoon of rosemary (try to crush it a little), and another teaspoon of black pepper.
- about a teaspoon of salt
>Add the celery/onion mixture to the bread cubes (or however you break it down) and mix. Use small amounts of water to
rinse the seasonings that stick to the sides of the pan and add to the bread.
> Mix well, taste, adjust seasonings; mix well, taste, adjust seasoning; repeat till you’re satisfied with it. If additional
seasoning is needed, it’s usually more sage and/or more thyme and maybe more pepper. Add broth, if needed or desired.
> Stuff bird. About an hour before the turkey is done, take about 1 cup of stuffing and pile it in the corner of the pan with
the turkey – it gives added flavor to the gravy. If you want more flavor, put it in at the beginning (this is what I do); it will
blacken but does taste fine when the gravy is done. If it becomes charred during roasting and you get concerned about it,
take it out, refrigerate it, and then either add it when making the gravy, or eat it, or throw it out.
***** Commentary: The amount of bread really depends on how much stuffing you want to make which will depend on
the size of the bird and if you want leftover stuffing. ¾-1 loaf will easily make enough for a 12 – 15 # bird plus a little
leftover. I use fresh bread and then don’t add any more liquid (except for what is used when cooking the celery and onion).
If leftover stuffing is cooked in a casserole dish (covered), then add broth and check while it’s cooking to see if more broth
is needed. If it’s too moist, uncover and cook until it’s as moist as you want. The stuffing can be put into the oven
immediately after the turkey is removed; bake it for about ½ hour. I thought I was the only one that didn’t use dry or stale
bread until I saw a segment on Emeril – he also uses fresh bread.
All amounts of celery, onion and seasonings are highly variable and depend on the amount of stuffing that is made. I taste
as the seasonings are mixed in and shoot for mild to medium flavor as the cooking brings out the flavor of the seasonings. If
you use enough seasoning to make it taste like you want it after it’s cooked, it will be too strongly flavored. The listed
amounts are for ¾ - 1 loaf of bread; homemade bread usually contains more moisture than bread from a grocery store shelf.
TURKEY MARINADE (this is my own concoction; try it at your own risk)
Use to marinate turkey wings, Turkey parts: ~4-6 wings and 2-4 thighs or just thighs or just wings. Thighs give more fat;
legs, and/or thighs when I use 6 wings and 2 thighs.
they’re on sale. Tastes like Put turkey and marinade in food storage bag; add enough beer or broth to make maybe a
roast turkey. Can also be used couple of cups of liquid – enough so about ½ of the turkey is submerged. Place it in a bowl
with chicken. It might be good rather than a flat casserole dish to maximize the amount of turkey that’s submerged.
with beef. Marinate for 1-3 days, sloshing it around frequently.
> Roast the turkey, reserving the marinade. Remove the cooked turkey and add the
1c dry red wine reserved marinade to the pan; eat whatever you want of the cooked turkey. Heat the pan
~2 Tbs Worcestershire sauce drippings with the marinade and scrape to get all the goodies, then transfer to a saucepan.
2-4 Tbs Soy sauce (low When you’ve eaten the amount of turkey you want, de-bone the rest, put bones, skin and
sodium) whatever else in the sauce pan with the marinade. Add water (or more beer or broth to
> some liquid or dry cover, bring to a boil and simmer for about an hour; strain. Taste, and if needed, simmer
smoke the liquid to concentrate the flavor. This liquid can be used if making separate stuffing
> garlic to taste. and/or gravy.
WILD RICE RAISIN STUFFING (Brook Lodge)
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16 oz Uncle Ben’s Wild 1c raisins Cook rice following directions on box.

Rice Blend ¼ tsp white pepper Melt butter [amount not given in recipe] in heavy pan; add and sauté
½c onions, diced 8 oz stuffing mix onion and celery until onion is transparent. Add chicken stock, sage,
½c celery, diced 1c pecans, broken thyme, raisins and pepper. Add stuffing mix to cooked rice and toss;
½c chicken stock 2 eggs, beaten add chicken stock mixture. Add pecans and eggs and blend lightly.
½ tsp sage 2 Tbs flour Use to stuff a turkey or put in buttered pan and bake at 325 degrees
½ tsp thyme for ~30 – 35 minutes.
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SALADS
FRESH ASPARAGUS SALAD (Brook Lodge)
Yield: 8 salads Place lettuce on plate. Dressing (combine all ingredients):

1 bunch romaine lettuce, torn Place two red pepper, one ½c veg oil > pepper, to taste
1 head red leaf lettuce, torn yellow pepper, and three ½c walnut oil ½ tsp orange zest
16 red pepper strips asparagus spears on top of 4 Tbs sherry 1 Tbs gingerroot, fresh,
8 yellow pepper strips lettuce. Sprinkle with 1 Tbs vinegar finely minced
24 fresh asparagus spears, blanched pecans. Pour dressing over 1 tsp salt 1 Tbs honey
> pecans, toasted & cooled top of salad and serve. 1 Tbs soy sauce
BROCCOLI MUSHROOM SALAD (Upjohn)
1 # fresh mushrooms, sliced Cut broccoli into bite-size pieces and blanch in boiling water 2 – 3 minutes; immerse
1 head broccoli immediately in ice water. Drain well. Mix with broccoli and onions; refrigerate.
2-3 green onions, sliced About 4 hours before serving, toss with dressing and chill. Good with cherry
Dressing: tomatoes or tomato wedges. [If leftover salad won’t be eaten within 2 days, drain
½ c sugar excess dressing as it tends to “cook” the broccoli.]
1c oil
1 tsp salt Dressing: combine all ingredients, mix well and chill. The dressing recipe makes
¼ c vinegar (I use wine vinegar) enough for almost a double batch of the broccoli mixture, depending on how much
1 tsp paprika dressing you like.
1 tsp celery seed Notes: If combining in a jar and shaking to mix, dissolve sugar in vinegar first then
1 Tbs onion powder add remaining ingredients. Can use a stick mixer (boat motor); it will form an
emulsion with a slightly different but totally acceptable flavor.
CAESAR SALAD AND DRESSING (Brook Lodge)
1#+3oz romaine lettuce ¾ tsp salt Clean romaine, dry, break into bite-sized pieces. Sauté garlic in
1¼ tsp garlic, chopped > pepper, to taste 1/3 c oil until light brown; strain and discard garlic. Saute bread
1/3 c oil 2 eggs cubes in garlic oil; drain & keep warm. Make basic French
2/3 c bread cubes 2 Tbs parmesan cheese dressing with 1 c oil, lemon juice, salt and pepper; add oil
1c oil 10 anchovy fillets drained from anchovy fillets. Place romaine in bowl; add lightly
3 Tbs lemon juice beaten eggs; toss lightly, coating well. Add parmesan cheese;
toss lightly again. Arrange portions on chilled salad plates. Dress
with 1 oz dressing just before serving. Garnish with croutons and
curled anchovy fillets. Yield: 8 – 10 servings
Note: see “Good Eats” on Food Network on internet. Alton Brown made a Caesar salad using tofu instead of using raw egg
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CALIFORNIA FRUIT DRESSING (Brook Lodge)
> juice and zest of 2 lemons 1 egg Cook all ingredients together until sugar is dissolved and egg
> juice and zest of 2 oranges 1 egg yolk cooked, being careful not to overcook. Does not have to
¾ c sugar come to a boil.
CALIFORNIA HOT CHICKEN SALAD (Brook Lodge)
3c cooked diced chicken 2 Tbs grated onion Toss all ingredients except potato chips and
2c celery, thinly sliced 1 tsp salt cheese with fork. Put into a shallow greased
½c slivered salted almonds ¼ tsp pepper casserole or individual ramekins. Mix potato
¼c pimiento, cut in narrow strips 1c potato chips, crushed chips and cheese; sprinkle over salad mixture.
1¼ c mayonnaise ½c American cheese, grated Bake at 350 degrees for 30 minutes, if
3 Tbs lemon juice > sugar, if needed casserole, or just until heated through and
lightly browned.
CHICKEN SALAD WITH APPLES AND RAISINS (BROOK LODGE)

> Combine all ingredients; chill and serve. Serves 15
1c golden raisins
5c coarsely chopped cooked chicken
1 Tbs lemon juice
2c celery, julienne slices
> mayonnaise to coat
1½ c Granny Smith apples, medium chopped
> salt and pepper to taste
FREEZER COLESLAW (this is very good)
1 med head cabbage ¾ c water Shred cabbage and mix with salt; let stand 1 hour. Add carrot
1 tsp salt 2 c sugar and green pepper. Mix vinegar, water, sugar, mustard seed and
1 green pepper, chopped 1 tsp whole mustard celery seed. Boil 2-3 minutes, cool to lukewarm and pour over
1 carrot, grated seed slaw mixture. Put in containers, leaving ½-inch head space and
1c white vinegar 1 tsp celery seed freeze. Can be re-frozen
CUCUMBER NAMASU (SALAD) (Brook Lodge)
2 cucumbers 2/3 c sugar Peel and slice cucumbers; slice turnips and carrot. Sprinkle
2 turnips 1½ Tbs salt vegetables with 1 Tbs salt. Let stand for about 30 minutes; squeeze
1 carrot 6 shrimp out water. Mix vinegar, sugar and ½ Tbs salt; mix with vegetables.
1 ginger slice* > radishes for color Slice ginger very thin and sprinkle on vegetables. Add shrimp and
1c white vinegar 1/3 Tbs MSG radishes for garnish.
* may substitute with ground or crystallized ginger, to taste
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FRUIT SALAD DRESSING (Upjohn)
2/3 c sugar 3 Tbs lemon juice Mix flour and sugar; add remaining ingredients except whipped
2 Tbs flour 4 Tbs orange juice cream. Cook over low heat until thickened. Put some plastic
2 eggs, beaten 1c pineapple juice wrap directly on the mixture and chill. When cold, fold in the
2 Tbs salad oil ½c heavy cream, whipped whipped cream. [The plastic wrap prevents a skin from forming
but if a skin is formed, just remove (and eat) it.]
DRESSINGS – see the following or search on dressing
Fresh Asparagus Salad Marinated Mushroom Salad

Broccoli-Mushroom Salad Mrs. Marshall’s Salad
Caesar Salad and Dressing Orange Yogurt Dressing
California Fruit Dressing Spinach Salad
Fruit Salad Dressing
GERMAN POTATO SALAD (this is a hot, sweet-sour potato salad and it’s good)
6 medium potatoes (~2 #) Cook potatoes in boiling salted water for 25 – 30 minutes or till tender; drain. Peel
6 slices bacon and slice potatoes. Set aside.
½c onion, chopped
2 Tbs flour In large skillet, cook bacon till crisp; reserve ¼ c drippings in skillet. Crumble bacon
2 Tbs sugar and set aside. Cook onion in drippings till tender but not brown. Blend in flour,
1½ tsp salt sugar, salt, celery seed and pepper. Mix in water and vinegar and cook, stirring, till
1 tsp celery seed thickened and bubbly.
dash pepper
1c water Stir in potatoes and crumbled bacon and cook about 5 minutes or until heated
½c vinegar through.
2 hard-boiled eggs, sliced Add hard-boiled eggs; toss lightly just to mix vegetables. Makes 6 – 8 servings.
HOT FIVE BEAN SALAD
8 slices bacon 16 oz can of each: Cook bacon till crisp; reserve ¼ c drippings in skillet. Crumble bacon
2/3 c sugar – dark red kidney beans and set aside. To the drippings, add the sugar, cornstarch, salt, pepper,
2 Tbs cornstarch – cut green beans vinegar and water; mix well. Cook and stir till thickened and bubbly.
1½ tsp salt – lima beans Drain all beans well and add to skillet; mix well. Cover and simmer for
dash pepper – cut wax beans 15 – 20 minutes. Stir in crumbled bacon.
¾c vinegar – garbanzo beans Makes 10 – 12 servings.
½c water
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LAYERED SWISS SALAD (Brook Lodge)
1 spinach, fresh, chopped ( ½ 10 oz frozen peas, thawed, uncooked Place spinach in pan; sprinkle with salt,
bag) > sweet onion rings pepper and sugar, to taste. Layer with
> salt, pepper, sugar 1c mayonnaise bacon, eggs and lettuce; sprinkle with salt,
1# bacon, crisp cooked, crumbled 1c Miracle Whip or 2 c pepper and sugar, to taste. Layer with peas
6 eggs, hard-boiled, sliced mayonnaise, seasoned to taste) and onions. Spread with mixture of mayo
1 small head lettuce, chopped 1c Swiss cheese, grated and Miracle Whip (or seasoned mayo).
Sprinkle with Swiss cheese. Cover and
refrigerate 24 hours.
MANDARIN SALAD (Brook Lodge)
2 3 oz pkg orange jello ½c whipping cream Dissolve jello in boiling water, stir in sherbet, add
2c boiling water 11 oz mandarin oranges, drained orange segments and pour into a ring shaped mold.
1 pt orange sherbet 1 can pineapple tidbits Refrigerate until firm. At serving time, make filling:
11 oz (can) mandarin 1c coconut flakes whip the whipping cream; fold in remaining
oranges, drained 1c miniature marshmallows ingredients. Unmold jello; put filling in center:
Yield: 8 – 10 servings
MARINATED MUSHROOM SALAD (Upjohn)
1# fresh mushrooms, sliced ½c olive oil Slice mushrooms evenly and set aside. In separate
2½ Tbs Dijon mustard ¼ veg oil bowl, combine mustard and vinegar; add tarragon,
4½ Tbs red wine vinegar 1 head butter lettuce, salt, oregano and pepper; add both oils and blend
½ tsp dried tarragon separated into leaves thoroughly with whisk. Pour dressing over
½ tsp salt 1 avocado, sliced mushrooms and make sure each slice is thoroughly
½ tsp dried oregano ½c giant black olives coated. Let stand 2 – 3 hours. Serve on lettuce
¼ tsp pepper, freshly ground 3 Tbs parsley, chopped leaves; garnish with avocado slices, olives and
parsley. Serves 6 – 8
MRS. MARSHALL’S SALAD (Brook Lodge)
2 heads romaine lettuce Dressing: Wash, dry, and tear romaine into a bowl. Sauté
2c cherry tomatoes, halved Juice of 1 lemon bacon until crisp, drain on paper towel. Toss salad
1c Swiss cheese, grated 3 garlic cloves, crushed ingredients together.
2/3 c slivered almonds, toasted salt Dressing: mix lemon juice, garlic & salt (to taste).
1/3 c fresh parmesan cheese, grated ¾ c salad oil Add salad oil in a stream, beating with a fork; add
¼# bacon, diced pepper pepper to taste. Let stand 3 hours before using.
ORANGE YOGURT DRESSING (Brook Lodge)
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2/3 c sugar 2 Tbs poppy seed Mix all ingredients except oil. Let stand 15 minutes
> peel of 2 oranges ½ tsp salt then mix with oil.
1½ c yogurt ½c safflower oil
2 Tbs orange juice concentrate ¼c raspberry vinegar
2 Tbs Grand Marnier
PASTA SALAD (Brook Lodge)
Mix all ingredients together; refrigerate 3 1c black olives, sliced 2 Tbs fresh rosemary, chopped
hours before serving. Yield: 20 servings 6 oz pimiento, sliced 2 Tbs fresh parsley, chopped
14 oz artichoke hearts, quartered ½c Italian dressing
2# rotini pasta, cooked ½c green onion, sliced 1c mayonnaise
2c celery, diced 3c broccoli buds 1¼ # shrimp, cooked (optional)
1½ c carrots, julienne ½c champagne > Lawry’s salt and white pepper
2c zucchini, julienne ¼c fresh basil, chopped (to taste)
PEA CHEESE SALAD (Better Homes and Gardens)
2c frozen peas (10 oz pkg) or 1 (17 oz) can peas Cook frozen peas; drain and cool. In large bowl, combine peas,
1c cheddar cheese, cubed cheese cubes, eggs, celery, onion, and pimiento.
2 hard boiled eggs, chopped
¼c celery, chopped Combine mayonnaise, salt, hot pepper sauce and pepper. Add to
2 Tbs onion, chopped pea mixture; toss to combine. Cover and refrigerate several hours
2 Tbs pimiento, chopped or overnight. Stir mixture well.
1/3 c mayonnaise or salad dressing
½ tsp salt Cut each tomato into 8 wedges, cutting to, but not through the
¼ tsp bottled hot pepper sauce bottom of the tomato. On salad plates, place tomatoes atop lettuce
1/8 tsp pepper leaves and fill with pea mixture. Makes 6 servings.
6 medium tomatoes
Frozen peas are better than canned; jalapeno pepper cheese is an excellent alternative to cheddar cheese (can then omit the
hot pepper sauce). I prefer to use sweet onion and a lot of it; celery amount is optional and can be omitted. I also omit the
pimiento. If there really are tomatoes that are good enough for fresh eating, I prefer to serve them sliced in a separate bowl.
SPINACH SALAD AND DRESSING (Brook Lodge)
2 20oz pkg fresh spinach Cut broccoli into bite-size pieces and blanch broccoli in boiling water
¾# fresh bean sprouts or 1 can well drained 2 – 3 minutes; immerse immediately in ice water. Drain well. Slice
2 cans water chestnuts, sliced onions and mushrooms and toss with broccoli.
4 hard-boiled eggs, diced
½# bacon, fried crisp and crumbled Dressing: combine all ingredients and chill. [This is a lot of dressing;
Dressing: pour on the amount you want and store the rest for later.]
1c oil Notes: 1) if combining in a jar and shaking to mix, dissolve sugar in
1/3 c sugar vinegar first then add remaining ingredients. 2) Can use a stick blender
1/3 c catsup (boat motor) to form a suspension; the flavor is slightly different but
1/3 c vinegar totally acceptable.
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1 Tbs Worcestershire Sauce

1 small onion, cut into small pieces Yield: 12 servings
1 tsp salt
TACO SALAD (from a former boss at work)
1# ground beef Brown beef, drain; add onion soup mix with ½ cup water and
1 pkg dry onion soup mix simmer 10 minutes; drain and cool.
1 head lettuce
1 medium onion, thinly sliced Break lettuce in large bowl; add onion, green pepper, tomatoes; toss
½c green pepper, chopped to mix.
2 medium tomatoes, coarsely chopped
1 jar Marzetti 1000 Island salad dressing Mix dressing with taco mix in separate bowl.
1 pkg Ortega taco mix
8 oz cheddar cheese, grated Just before serving combine all ingredients including cheese, chips
1 med pkg Dorito taco chips, slightly crumbled and dressing
TARRAGON CHICKEN SALAD (Brook Lodge)

Combine all ingredients an chill. Serves 12
6c coarsely chopped cooked chicken ½ Tbs fresh tarragon, finely chopped
1½ c celery, slivered ½c mayonnaise
½c coarsely chopped dill pickle ½c sour cream
½c coarsely chopped walnuts > salt and pepper to taste
THREE BEAN SALAD
1 pkg (10 oz) frozen cut green beans ½c salad oil Thaw frozen beans; drain well. Drain kidney
1 pkg (10 oz) frozen cut wax beans 2/3 c wine vinegar beans; rinse and drain well. In large bowl, toss
1 can (16 oz) kidney beans ½ tsp *Worcestershire sauce together beans, onion, green pepper.
½c red onion, thinly sliced ½c sugar
1 green pepper, slivered (~1 1 garlic clove, split In jar with tight fitting lid, shake oil, vinegar,
cup) 1 tsp salt Worcestershire, sugar, garlic, salt and pepper
> salad greens 1/8 tsp pepper until well mixed; discard garlic. Pour over
[Use whatever bean mix you want; [*use 1 tsp Worcestershire] beans; mix to coat. Refrigerate 2 to 3 hours;
canned beans work in a pinch. Add serve on salad greens.
more onion; add 4 – 8 oz mushrooms]
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SAUCES
BBQ SAUCE (this is the one that we all liked)

Mix together:
1c catsup 1 tsp salt
1/3 c molasses ¼ tsp onion salt or powder
2 Tbl cider vinegar ¼ tsp liquid smoke or charcoal seasoning
1 Tbl Worchestershire sauce 2 Tbls salad mustard (optional)
1 garlic clove, minced .
BBQ SAUCE (Really good – see changes (*) at end of recipe)
1 tsp garlic, crushed (2-3 cloves) ½ tsp ginger In a medium-sized saucepan, combine all
¾c white vinegar ½ tsp ground mustard ingredients except liquid smoke. Bring to a boil
6 oz tomato paste ¼ tsp allspice Reduce heat and simmer gently, uncovered, for 20
¼c dark molasses ¼ tsp celery seed minutes, stirring occasionally. Remove from heat;
¼c light molasses* ¼ tsp dried thyme leaves add liquid smoke and stir. Remove bay leaf. Makes
¼c water 1/8 tsp cayenne pepper* about 2 cups.
2T orange marmalade* 1 small bay leaf
1½ tsp salt 1 T liquid smoke*
½ tsp black pepper
* (1) Can use orange zest or orange peel (“orange peel” is available in the spices area of a supermarket along cinnamon,
nutmeg, etc.); (2) use all dark molasses; (3) cayenne pepper, to-taste; (4) no liquid smoke, or to-taste – add small amounts
at a time till you get what you want.
BBQ SAUCE (Brook Lodge – see Beef_Pork, “BBQ Ribs” uses sauce 1 and “Barbecued Spare Ribs uses sauce 2)
Sauce #1 – mix together: Sauce #2 – mix together: 2 Tbs Worcestershire sauce

1c catsup 2 medium onions, chopped 2 tsp dry or prepared mustard
¾c brown sugar 3 Tbs butter 1c celery, finely cut
½c soy sauce ¼c vinegar 1c water
¼ tsp ginger ¼c sugar (I would use molasses)
pinch MSG 2c catsup
Sauté onion in butter. Add remaining ingredients. Simmer until thoroughly blended
and slightly thickened.
BECHAMEL SAUCE (Brook Lodge)
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2 Tbs onions, chopped 2c chicken stock 1) Add vegetables and herbs to stock; cook 20 minutes; strain.
¼c celery, diced 2 Tbs butter 2) Melt butter and add flour; cook 10 minutes on low heat; do
1 carrot, small, chopped 2 Tbs flour not brown. Cool.
2 parsley sprigs ½c heavy cream 3) Add strained stock to flour and butter, stirring constantly till
1 small bay leaf > salt & pepper thickened. Add cream and salt and pepper (to taste).
Yield: 1 pint
COCKTAIL SAUCE (Alton Brown – Good Eats)
½ c chili sauce 1 tsp sugar Put all ingredients into blender and blend till well mixed.
14 oz canned tomatoes, drained ½ tsp salt
1 Tbs horseradish 1/8 tsp pepper
DILL SAUCE (Upjohn)
2½ oz margarine ½ tsp dill, or to taste Combine margarine, spices and flour. Add water and
1/8 tsp white pepper 1/8 tsp dried parsley cook until thickened. Fold in sour cream and heat but do
2½ Tbs onion soup base 2 Tbs flour not boil.
¼ - 1/3 c water 15 – 16 oz sour cream
GRAND MARNIER SAUCE (Brook Lodge)
5 egg yolks Use a 2-qt mixing bowl that rests snugly on top of a slightly larger saucepan. Add about 2
½c sugar inches water to the saucepan and bring to a boil. Add egg yolks and ½ c sugar; beat
2 Tbs sugar vigorously with wire whisk or electric mixer, scraping around the inside bottom of the bowl.
½c Grand Marnier Place the mixing bowl on the saucepan (over but not in the water) and continue beating.
1c heavy cream Beat 10 minutes or until the yolks are thick and pale yellow. Remove bowl from saucepan
and stir in ¼ c Grand Marnier. Let sauce cook, then refrigerate until cold. Beat the cream
with 2 Tbs sugar until almost but not quite to stiff peak state. Fold the cream into the cold
sauce. Stir in ¼ c Grand Marnier.
Yield: 10 – 12 servings. Serve on strawberries or other fresh fruit or fruit tart.
MORNAY SAUCE (Brook Lodge)
1 pint Bechamel Sauce Boil Bechamel Sauce and stock gently for 2 minutes. Add cheeses and heat for a
½c fish, poultry or veg stock few minutes to ensure melting of cheeses. Stir with whisk.
1 oz Gruyere cheese Yield: 1 pint
2 oz parmesan cheese
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SALSA BESCIAMELLA (Brook Lodge – for use, see sautéed veal rib charts in Beef_Pork)
¼c butter > salt Melt butter in sauce pan; stir in flour till
¼c flour > pepper, freshly ground absorbed; add half & half (and eggs, if
2c half and half dash nutmeg desired) and, with stirring, cook until
2 eggs (optional), beaten 2 Tbs parsley, freshly chopped thickened and bubbly. Add remaining
¼c parmesan, grated 2 Tbs celery leaves, freshly chopped ingredients and stir to blend.
¼c romano, grated
SESAME-GARLIC SAUCE OR DRESSING (from Gourmet magazine, June 2002)
Puree all ingredients until smooth, about 2 minutes. The recipe uses this over linguine or thin spaghetti. The cooked
½c smooth peanut butter pasta is mixed with:
¼c soy sauce 1 red and 1 yellow bell peppers, cut into 1/8 inch strips
1/3 c* warm water 4 scallions, thinly sliced (green onions work well)
2 Tbs* chopped peeled fresh ginger 3 Tbls toasted sesame seeds
1* medium garlic clove, chopped
1½ Tbs sesame oil My changes:
2 Tbs red-wine vinegar fresh ginger, to taste
2 tsp honey 4 large cloves garlic
1 tsp dried hot red pepper flakes 2 Tbls hot water (make it as thin/thick as you want)
The 1 tsp hot red pepper makes it fairly warm to me; adjust as
* see “My changes” desired.
SPAGHETTI SAUCE
¼c olive oil black pepper, to taste Heat olive oil over low heat. Add butter and
½c butter 1 tsp crushed dry red pepper simmer until melted. Add onion and sauté until
1c onion, finely chopped 2 oz red wine golden. Add ground beef and bacon, sautéing
1# ground beef 1c canned tomatoes or until brown, stirring occasionally. Add garlic,
4 strips bacon, finely chopped tomato juice parsley, salt, black and red pepper, cook over
4 garlic cloves, finely 1c tomato puree low heat for at least 10 minutes. Pour in wine,
chopped 2 Tbl tomato paste cover and steam for a few minutes more. Add
3 Tbl parsley, finely chopped 1 carrot, finely chopped the tomatoes, puree and paste. Bring to the
1 tsp salt 2 stalks celery boiling point and add the carrots and celery.
Cover again and cook over very low heat for at
least 1 hour., stirring occasionally.
Makes 4 servings. Recipe can easily be doubled.
From Alton Brown: [I don’t know about this – did A.Brown have tests conducted to ensure plasticizers from the water
bottles don’t leach into the hot liquid??] large amounts of soup, chili, stock, etc.: fill empty bottled water bottles (such as
12 or 16 oz) with water, leaving some room for expansion, and freeze. (Before using the water bottles, I suggest first
filling them with boiling water to make sure they don’t split or melt.) Place hot soup, or whatever potful, in a cooler (e.g.,
Styrofoam or other) that has 2 inches of ice in the bottom. Put the frozen water bottles in the food. Cover the cooler.
Check on it in an hour; and refrigerate when reasonably cool or cold.
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TARTAR SAUCE (Chicken of the Sea recipe booklet)
3 Tbs sweet or sour pickle, 1 Tbs parsley, minced Combine all ingredients and chill.
finely chopped 2 Tbs lemon juice
1 Tbs onion, minced 1c mayonnaise
TOMATO SAUCE (from Better Homes and Gardens)
1/3 c onion, chopped 1 16 oz can Italian tomatoes In a saucepan, cook onion, celery, garlic and
¼c celery, finely chopped 1/3 c tomato paste parsley in the oil until the onion and celery are
½ garlic clove, minced ½ tsp salt tender but not brown. Stir in the tomatoes, tomato
1 tsp parsley flakes ½ tsp oregano, dried and crushed paste, salt, oregano, pepper and bay leaf. Simmer
2 Tbl cooking oil ¼ tsp pepper gently, uncovered, 45 – 50 minutes. Remove bay
1 bay leaf leaf.
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SEAFOOD
ASIAN SHRIMP (Allrecipes.com – this isn’t the title; I forgot to write down the title when I copied the recipe)
2 Tbs water ¼ tsp ground ginger Mix together the water, catsup, soy sauce, cornstarch, red
2 Tbs catsup 1 Tbs vegetable oil pepper and ginger; set aside.
1 Tbs soy sauce ¼c sliced green onions Sauté onions and garlic in oil for 30 seconds; add shrimp
2 tsp cornstarch 4 garlic cloves, minced and stir to coat. Add the sauce mixture and stir until thick
1t honey 12 oz shrimp, cooked and bubbly.
½ tsp crushed red pepper 4 servings; 142 cal/serving
BLACKENED RED FISH OR SNAPPER (Brook Lodge)
¾# unsalted butter, melted Pour 2 Tbs melted butter in each of 6 small ramekins; set aside and keep warm.
6 fish fillet, each ~8-10 oz, Reserve the remaining butter in a skillet. Keep serving plates warm in a 250 degree
cut about ½ inch thick oven.
Seasoning mix: Heat a large cast-iron skillet* over very high heat until it is beyond the smoking stage
1 Tbs sweet paprika and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish),
2½ tsp salt at least 10 minutes.
1 tsp onion powder Thoroughly combine seasoning mix ingredients in a small bowl. Dip each fillet in the
1 tsp garlic powder reserved melted butter, coating each side well, then sprinkle seasoning mix generously
1 tsp cayenne or other ground and evenly on both sides of the fillets, patting it by hand. Place in the hot skillet and
red pepper pour 1 tsp melted butter on top of each fillet (be careful, as the butter may flame up.
¾ tsp white pepper Cook, uncovered, over the same high heat until the underside looks charred, about 2
¾ tsp black pepper minutes. Turn the fish over and again pour 1 tsp butter on top; cook until fish is done,
½ tsp dried thyme leaves about 2 minutes more. Repeat with each fillet. Serve each fillet while piping hot. To
½ tsp dried oregano leaves serve, place 1 fillet and 1 ramekin of melted butter on a serving plate.
* cast iron is needed for the high temperature this requires.
CRAB LASAGNA (Brook Lodge)
> lasagna noodle, 6 per 8 oz cream cheese, softened Cook lasagna noodles with 1 tsp oil. Drain and
casserole ½ tsp onion powder rinse. Mix remaining ingredients and layer with
2 cans cream of shrimp soup 1 egg, beaten noodles in a 9x13-inch casserole dish – noodles,
16 oz can or 12 oz frozen crab 1 tsp salt crab, cheese. Top with grated cheese. Bake at 350
meat 2 tsp basil degrees for 1 hour; let stand at least 30 minutes to
1 pt large curd cottage cheese, 1c cheddar cheese, grated set. Cut and serve. Yield: 8 servings.
drained well
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CRAB MEAT SNUG HARBOR (Brook Lodge)
2½ # frozen or canned crab 1 Tbs Worcestershire sauce Make a basic white sauce using 2 Tbs flour, 2 Tbs
meat drained and 1c small bread cubes, butter and 1 c milk. Fold in mayonnaise, lemon juice,
broken into shreds toasted onion juice, Worcestershire sauce, bread cubes and
1c medium white sauce 2/3 c bread crumbs crab meat. Pour into a greased casserole dish. Top
1c mayonnaise > melted butter with well-buttered bread crumbs to which have been
juice 1½ lemons > paprika and chopped added paprika and parsley. Bake at 350 degrees for
1½ Tbs onion juice parsley ~45 minutes or just well heated and slightly browned.
Yield: approximately 12 serving.
CRAB SLAW SANDWICH (Brook Lodge)
7½ oz can Alaska King crab or ½# 1c finely shredded cabbage Drain and slice crab meat. Peel, section and dice
frozen Alaska King crab 1 Tbs sliced green onion orange over bowl to save juice. Combine
1 orange 6 toasted buttered reserved juice with mayonnaise and celery salt.
1/3 c mayonnaise sandwich buns Pour over crab, diced orange, cabbage and
½ tsp celery salt onion. Toss lightly to coat. Place half cup slaw
on each bun. Makes 6 sandwiches.
CURRIED CRAB MEAT AU GRATIN (Brook Lodge)
¾c onion, minced 2 Tbs lime juice Sauté onion in peanut oil until it is soft. Add curry powder
¼c peanut oil > salt & pepper, to taste and cook, with stirring, for 1 minute. Stir in crab meat,
2 tsp curry powder 4 scallop shells parsley and red pepper; sauté for 2 minutes. Add lime
1# crab meat 6 Tbs dry bread crumbs juice, salt and pepper and sauté for 1 minute. Divide
2 Tbs parsley, minced > butter mixture among the 5 buttered scallop shells, sprinkle each
¼ tsp red pepper, crushed > lime wedges with 1½ Tbs bread crumbs and dot with softened butter.
Broil for 2 – 3 minutes or until crumbs are golden. Serve
with lime wedges. Yield: 4 servings.
OPEN-FACE CRAB SUPREME SANDWICH (Brook Lodge)
8 slices bread, lightly ¼ tsp lemon juice Cut 4 slices bread diagonally into halves. On a baking
toasted ¼c mayonnaise sheet, place whole bread slices. Place 2 halves on opposite
2c flaked crab meat (two 6½ 1c American cheese, end of each whole slice. Lightly butter the bread. Place
oz cans) or 1# frozen) grated tomato on each sandwich. Combine remaining ingredients
dash Tobasco sauce 8 tomato slices except cheese and spread over toast and tomatoes. Top with
1 tsp Worcestershire sauce grated cheese. Broil slowly until lightly browned. Garnish
with pickles and olives, if desired. Makes 4 sandwiches.
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FISH CAKES (my own concoction – don’t bother to try them, only I would eat them)
3-4 c cooked fish or fake crab ~½ tsp Worcestershire sauce Flake fish or chop fake crab finely. Add enough
> mayonnaise ~1 tsp dried onion flakes mayo to moisten. Add all the other ingredients and
> Zesty Mrs. Dash > garlic powder mix well. Cover with plastic wrap and chill at least
> McCormick’s seafood > chili oil (a few dashes) 2 hours. Gently form into patties. Gently cover with
seasoning bread crumbs. Sauté in a mixture of oil and butter
until golden brown on each side.
FETTUCINI WITH SCALLOPS AND SUN-DRIED TOMATOES (Brook Lodge)
1½# scallops ½ c butter Saute scallops with garlic in 4 Tbs the butter. Heat the
1c sun-dried tomatoes, 1 garlic clove cream and cook the noodles. Mix all ingredients (including
coarsely chopped > salt & pepper the remaining butter); season with salt and pepper. Garnish
1½# fettucini Garnish: with parsley and parmesan cheese.
1½ c heavy cream > parsley, chopped
1½ c parmesan cheese > parmesan cheese Yield: 12 servings.
LOBSTER STRUDEL (Brook Lodge)
2# lobster, raw, diced Bring lobster, wine, lobster base and water to simmer; remove lobster. Thicken liquid
1c dry white wine with roux (equal parts flour and butter, cooked); add half of it to lobster and cool.
1 Tbs Minor’s Lobster Base To remainder of sauce, add red food coloring, cream and parmesan cheese.
2c water Open filo dough, cut lengthwise in four equal strips. Lay out the strips and brush with
½c cream melted butter. Place 1/3 c lobster mixture on each strip and fold in flag fold; brush with
dash red food color butter. Bake at 400 degrees for 12 – 15 minutes or until brown. Spoon reserved sauce
1 Tbs parmesan cheese on dish. Place strudel on top.
1# filo (or phyllo) dough
SALMON LOAF
1 can salmon, flaked Beat the eggs; mix with the remaining ingredients. Pour into a 9x5 loaf pan or
2 eggs casserole dish. Bake at 350 for ~ 1 hour or until center is set.
> minced onion, to taste
~25 saltine crackers, crushed or ~ ½ c This is one I grew up with. It can be made with any fish (e.g., tuna); the
dried bread crumbs) canned salmon is a 1# can or whatever is being marketed as close to 1#; ~
1½ c milk or evap milk 2cups flaked, cooked salmon filets can also be used. I prefer saltines; bread
>> pepper, dill, seafood seasoning, or crumbs make a slightly different texture. Milk and saltines are approximate
whatever seasoning you want measures. I like McCormicks seafood seasoning. Note the similarity with
scalloped corn.
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SALMON PATTIES
1 can salmon, flaked Use the “Salmon Loaf recipe but omit the milk. Shape lightly into patties. Dredge in
2 eggs flour, dried bread crumbs, cornflake crumbs or any mixture of them that you like. Let
~25 saltine crackers, crushed set for about 10 minutes for the coating to adhere. Sauté in butter or margarine.
>> pepper, dill, seafood
seasoning, or whatever This is also one I grew up with. It can be made with any fish (e.g., tuna); the canned
seasoning you want salmon is a 1# can or whatever is being marketed as close to 1#; ~ 2cups flaked, cooked
salmon filets can also be used. If tuna, use 2 cans. Saltines are approximate measures. I
like McCormicks seafood seasoning.
MARINATED SHARK (Upjohn)
2# shark steak 2 Tbs parsley, chopped Place steaks, in single layer, in a large shallow dish. Combine
¼c orange juice 1 Tbs lemon juice remaining ingredients and pour over steaks. Cover and marinate in the
¼c soy sauce ½ tsp oregano refrigerator for 2 – 4 hours. Remove steaks, reserving marinade. Grill
2 Tbs catsup ½ tsp black pepper steaks over hot coals for five minutes; turn, baste with marinade and
2 Tbs veg oil 1 garlic clove grill another five minutes or until done when tested with a fork. Serve
with tangy mustard. Yield: 4 servings. Per serving: 273 calories, 2g
carbs, 432mg sodium
FRENCH FRIED SHRIMP (Brook Lodge)

De-vein raw shrimp; cut down through the body of the shrimp and spread open as to butterfly it. The tail may be left on, if
you prefer. When using as an hors d’oeuvre, instead of butterflying, cut body of shrimp in two lengthwise for a better size.
This is enough for 2 –3 pounds of raw shrimp.
Before dipping in batter, roll Batter: (works well for other seafood) Batter: Sift dry ingredients; mix with
shrimp in dry mixture of: 1c pastry or all-purpose flour oil liquid until smooth. Batter should
1c pastry or all-purpose ½ tsp salt not be thick; if it is, thin with more
flour ¾ tsp baking powder liquid.
¼ tsp paprika ½ tsp paprika
½ tsp salt 1 Tbs veg oil Deep fry as you would any fish.
Shake off excess flour 1¼ c liquid (use equal parts milk and water for
crispier and golden brown color)
> If the excess flour isn’t shaken off before dipping shrimp in the batter, the flour will thicken the batter and the resulting
shrimp will have a successively thicker batter coating. If you want a real thin batter coating: 1) don’t dip the shrimp in flour
before dipping in batter; or 2) make the batter thinner by adding more liquid. Conversely, ease up the amount of liquid if
you want a heavier batter coating. Beer also works well in place of the milk/water.
NOTE: Use the batter for frying other fish; play with seasonings that are added to the batter. Can also use this batter, perhaps
with less liquid, for making turkey or chicken nuggets (change the seasonings, accordingly).
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SHRIMP IN GARLIC SAUCE (this would likely be very good with chicken, too)
1# large shrimp (21 to 25 shrimp per pound), peeled Garlic Sauce:

1 *egg white ¼c chicken broth
¼c *cornstarch ¼c apple cider vinegar
1-2 Tbs *water ¼c ketchup
3 Tbs black soy sauce
2c veg oil 2 Tbs dry sherry
8 garlic cloves, crushed and minced
½c sliced water chestnuts, optional 2 Tbs fresh ginger, finely minced (I used ½ tsp dry,
1 Tbs cornstarch mixed with 3 tablespoons cold water ground ginger)
½c scallions, sliced on the diagonal in ½-inch pieces 5 Tbs sugar
1 tsp chili paste, or to taste
Butterfly the shrimp being careful not to cut all the way through the shrimp. Rinse away veins under cold water; drain well.
Place shrimp in a bowl and add egg white, cornstarch and 1 – 2 tablespoons of water. Mix well. The consistency should be
silky and the color milky.
*The cornstarch does result in pretty, white & fluffy shrimp but cornstarch clouds oil and it may not be good for subsequent
deep-frying. I would use the above French Fried Shrimp batter but thinned out a little.
In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise add the rest of the
shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them and drain in a colander.
In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir
well. Bring the garlic sauce to a boil, lower the heat to a simmer. [I used a head of garlic, smashed the cloves, put all sauce
ingredients in a bowl and just used the hand (stick) blender. Then I used the microwave to heat and thicken].
** next time I make this sauce, I’ll try it without the catsup – if it needs it, the catsup can be added later.
In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds
(I couldn’t see much of a reason to do this, which is why I used the microwave to thicken the sauce and it saves dirtying
another pan). Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until
thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.
SAUCY SHRIMP SQUARES
2 pkg frozen rice with peas and mushrooms (10 oz pkgs) Preheat oven to 325 degrees. Cook rice according to pkg
1½ c milk directions. In large bowl, combine milk, eggs,
3 eggs, slightly beaten Worcestershire sauce and salt. Stir in rice, shrimp, cheese,
1 tsp Worcestershire sauce pimiento, onion and parsley.
1 tsp salt
2 cans shrimp (4½ oz cans), rinsed and drained Pour into a greased 11x7x 1½-inch baking dish. Bake 55
1c sharp cheddar cheese, shredded minutes. Let stand five minutes before cutting.
2 oz pimiento, sliced, drained and chopped.
¼c onion, chopped Prepare Shrimp Sauce:
¼c parsley, chopped Combine soup, sour cream, lemon juice and salt in small
Sauce: saucepan. Heat but do not boil.
1 can condensed cream of shrimp soup (10¾ oz can)
½c sour cream Serve over shrimp squares. Makes about 8 servings.
1t lemon juice
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¼ tsp salt
Suggest: cook your own rice and add however much peas and mushrooms you want. Use a 10, 12 or 16 oz package of
frozen cooked salad shrimp instead of canned shrimp.
SHRIMP AND ARTICHOKES
½ tsp salt Melt butter in large saucepan, add celery, onion, salt, pepper and rice; stir about 5
¼ tsp pepper minutes or until rice just starts to brown.
1 medium onion, chopped
2c celery, sliced Mix in tomatoes and spaghetti sauce. Heat till boiling, reduce heat, cover and cook
2 Tbs butter till rice is done (~45 minutes).
1c uncooked regular rice
1 can tomatoes, diced Add the frozen artichoke hearts and heat through (~10 minutes). Add the frozen
8 oz spaghetti sauce shrimp and heat through (10 – 15 minutes).
1 pkg artichoke hearts, frozen Serve over shrimp squares. Makes about 8 servings.
1# frozen salad shrimp
Can use a 10, 12 or 16 oz package or larger frozen cooked shrimp but remove the tails before adding to rice mixture.
SHRIMP AND ARTICHOKE SALAD (Brook Lodge)
2# shrimp, medium size, Bring 4 qts water to a boil; drop in shrimp, wait 1 minutes, drain through colander
shelled and de-veined and let shrimp cool in colander.
2c broccoli florets
½c celery, chopped, sliced thin Bring a second pot of salted water to a boil and drop in florets. Cook 3 - 5 minutes
on the diagonal or until just tender; do not overcook. Remove florets with slotted spoon and place in
16 oz (2 cans) artichoke hearts, a bowl of ice water; when broccoli is cool, drain well and reserve.
water packed, drained
8 scallions, cut diagonally into Cut the artichokes into quarters and combine in a mixing bowl with the shrimp,
½ inch pieces broccoli, scallions and celery.
1 tsp lemon juice
1 Tbs Dijon mustard Add mayonnaise, toss, season with salt, pepper, sherry, mustard, and lemon juice to
2 Tbs sherry taste; toss again. Cover and refrigerate until ready to serve.
> mayonnaise to coat
> salt and pepper, to taste Yield: 6 servings
SHRIMP DE JONGHE (Brook Lodge)
4 shrimp/person (26-30 count) Mix together all ingredients except shrimp (this is enough for 10 servings;
1# butter, softened leftover mixture may be refrigerated for several weeks or frozen). Form
1c fresh white bread crumbs mixture into log, approximately 3 ½-4 inches in diameter. Wrap is plastic
2/3 c fresh parsley, chopped wrap or foil; refrigerate until firm.
6 garlic cloves, put through a press
1/3 c white wine For each serving, place shrimp, enough for 1 serving, in oven proof dish. Top
1 Tbs lemon juice with 3/8” slice of butter mixture. Bake at 400 degrees until light brown and
¼ tsp salt bubbling.
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STUFFED RED SNAPPER (Brook Lodge)
¼# butter ½ tsp garlic, fresh and mashed Melt butter in heavy pan. Sauté celery,
1c celery, cut into strips 2 oz soy sauce peppers and green onions. Add
1 green pepper, cut into strips 1 oz white vinegar margarine, thyme, allspice, garlic, soy
2 bunches green onions 2½ tsp salt sauce, vinegar and white pepper. Cook
1/8 tsp margarine ¼ tsp white pepper and reduce liquid by about half. Cut
1/8 tsp thyme 6-8 6 oz red snapper fillets (or tuna, pocket in filet and stuff. Butter fish
1/8 tsp allspice grouper, shark, or Mahi Mahi) and sprinkle with paprika. Bake at 350
degrees until fish flakes.
SAN DIEGO TUNA CAKES (Chicken of the Sea recipe booklet)
2 Tbs butter Melt butter in saucepan; mix in flour to make a paste then gradually stir in milk. Bring
3 Tbs flour to a boil, stirring constantly; reduce heat and simmer 1 minute. Beat some of the hot
1c milk mixture into the egg yolks then add yolks to the saucepan. Cook, stirring constantly,
2 egg yolks, beaten until thickened and bubbly; remove from heat. Add tuna, celery seed, onion powder,
12½ oz canned tuna cayenne, bread cubes, and ½ cup bread crumbs; mix well. Cover and refrigerate at
2 Tbs parsley, chopped least 1 hour. Shape mixture into 8 patties about 2½ inches in diameter. Roll in
¼ tsp celery seed remaining bread crumbs. Heat ¼ inch oil in large skillet. Sauté tuna cakes, turning,
¼ tsp onion powder until golden on both sides; drain on paper towel. Serve with tartar sauce.
1/8 tsp cayenne
½c fresh white bread cubes
¾c fine dry bread crumbs
> cooking oil
TUNA PATTIES
2 cans tuna, flaked This is the same as salmon patties but made with canned tuna. Shape lightly into
2 eggs patties. Dredge in flour, dried bread crumbs, cornflake crumbs or any mixture of them
~25 saltine crackers, crushed that you like. Let set for about 10 minutes for the coating to adhere. Sauté in butter or
(or ~ ½ c bread crumbs) margarine.
>> pepper, dill, seafood
seasoning, or whatever Milk and saltines are approximate measures.
seasoning you want
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SNACKS
BACON CRISPS (Brook Lodge)
Slice bread, remove crust and cut into four strips. Cut a bacon slice into 3 pieces. Wrap a slice of bacon around bread and
secure with toothpick. Bake at 375 degrees until golden brown. Remove toothpicks. These may be done ahead and frozen
until needed. Heat and serve with warm soup or other appetizers.
CHEESE CRACKERS (from Food Network: Good Eats – Alton Brown, chef)
Grate fresh Parmesan cheese [I assume other cheeses would work]. Place 2 – 3 tablespoonfuls on a cookie sheet that’s lined
with parchment paper** (he used a large melon-baller; I’m guessing at the amount). Spread slightly with the back of a
spoon. Leave plain or sprinkle tops with seasoning, such as pepper, paprika, or whatever). Bake at 350 degrees for 10
minutes. **Oil both sides of white paper (typing or printer paper) with vegetable oil and use for parchment paper).
Let cool “as is” and eat as cheese “crackers or remove while still hot and pliable and drape over the top of something that
allows them to form a shell for filling. He used inverted spice containers or anything that’s small enough that permits the
cheese to drape and form sides. Then fill with – use your imagination; I think he filled one with a fresh parsley salad and
another with a seafood-based filling. It’s probably on the Food Network web site.
CHEX MIX SWEET MINGLERS
6 oz semi-sweet chocolate chips In large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat
¼c peanut butter an additional 30 seconds at HIGH or until melted. Stir in peanut butter and nuts.
½c dry roasted peanuts Gently stir in Crispix, until well coated. Put sugar into a 2-gallon storage bag. Add
6c Crispix cereal coated cereal and close bag. Gently toss mixture until well coated. Store in airtight
1c confectioners sugar container in refrigerator. Makes about 8 cups. ½ cup contains 170 calories.
CHEX MIX ORIGINAL
7c Crispix cereal ¼ tsp garlic salt Combine Crispix, nut and pretzels in 13x9s2-inch
1c dry roasted mixed nuts ¼ tsp onion salt baking pan. Set aside.
1c pretzels 2 tsp lemon juice Stir together remaining ingredients. Gently stir in
3 Tbs regular or reduced calorie 4 tsp Worcestershire sauce spices and margarine into cereal mixture until evenly
margarine, melted coated. Bake at 250 degrees, stirring every 15
minutes. Spread on paper towels to cool. Makes
about 9 cups. ½ cup contains 110 calories.
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CHEX MIX ROMA PARTY MIX
7c Crispix cereal In 2-gallon storage bag, combine Crispix, crackers and pretzels. Set aside
2c bite-size cheddar cheese crackers
1c pretzel sticks Combine oil, hot pepper sauce, Italian seasoning and fennel seeds. Pour over
3 Tbs olive oil cereal mixture, close bag and gently toss to evenly coat. Sprinkle cheese over
1/8 tsp hot pepper sauce (or to taste) cereal mixture and gently toss to evenly coat. Store in airtight container
1 tsp Italian seasoning
½ tsp fennel seeds, crushed Makes about 10 cups. ½ cup contains 100 calories.
½c Parmesan or Romano cheese
CHICKEN AND PEPPER HORS D’OEUVRES (Brook Lodge)
½c salad oil Mix together first 6 ingredients (oil through ginger). Pour over chicken
¼c corn syrup, light and mushrooms. Cover and marinate 3 hours or overnight in
¼c soy sauce refrigerator. Drain well. Arrange 1 piece chicken, one mushroom and a
2 Tbs wine vinegar piece of green pepper or round wooden toothpick. Place on broiler
1 garlic clove, crushed racks or pan. Broil 4 inches from heat for 2 minutes on each side.
¼ tsp ground ginger
2 large, whole, boneless, skinless chicken Yield: about 50 pieces
breasts, cut into ½ inch pieces
8 oz small button mushrooms (1 can), drained [Cutting raw chick into ½” cubes must be a pain. I would think that
1 green pepper, cut into ½-inch pieces larger pieces could be used with longer broiling time.]
DIPS AND SPREADS (most are Brook Lodge; some are Upjohn. Thin a spread with liquid to make a dip; use less liquid to
make a dip into a spread. From Alton Brown (Good Eats): for sour cream dips – use 2 parts sour cream and 1 part mayo)
Roasted Garlic and Herb Dip

8 large garlic cloves Wrap garlic cloves in aluminum foil; bake at 500 degrees for 30 minutes.
2 Tbs fresh basil, choppd Squeeze cloves to extract garlic pulp; discard skin. With food processor
½ tsp dried thyme on, drop in garlic, basil and thyme through chute; process until minced.
2/3 c nonfat cream cheese Add remaining ingredients and process until smooth, scraping sides of
¼c reduced calorie mayonnaise container as necessary. Spoon into serving bowl, cover and chill.
2 Tbs fresh chives, chopped
1/8 tsp salt Serve with raw vegetables or bagel chips.
1/8 tsp white pepper Yield: 1 cup. Serving size: 1 Tbs contains 21 calories
Confetti Dip
3 eggs, beaten ½ small onion, chopped Combine beaten eggs, sugar, and vinegar. Cook over
2 Tbs sugar > tobasco sauce, few drops hot water, stirring constantly until mixture thickens;
3 Tbs vinegar 2-3 Tbs pimiento, finely chopped add butter. Add cream cheese; beat until smooth.
1 Tbs butter > seasoning, if needed Add tobasco, pimiento, onions and pepper. Season
½# cream cheese 1 green pepper, finely chopped (salt, pepper, other) to taste.
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Crab Meat Supreme Dip

6½ oz can crabmeat ¼ tsp salt Combine all ingredients except almonds. Spoon
8 oz cream cheese pinch pepper into pie plate. Heat 15 minutes at 375 degrees.
2 Tbs milk 1/3 c almonds, toasted, slivered Sprinkle with almonds after putting on chafing
½ tsp horseradish dish.
Sea Food Dip

16 oz cream cheese, reduced fat Stir the cream cheese till softened. Blend in remaining ingredients except
8 oz Louis Kemp Crab flakes walnuts and paprika. Spread in a 9-inch pie plate. Top with walnuts and
2 Tbs onion, finely chopped sprinkle with paprika. Bake uncovered at 375 degrees for 25 minutes or
1 Tbs prepared horseradish until lightly browned.
1 tsp Worcestershire sauce
4–5 drops hot pepper sauce (I’ve never made this but it looks good. I assume the baking is to blend the
¼c walnuts, finely chopped (optional) flavors and that could be accomplished by refrigerating for several hours
> paprika unless the crab requires cooking – check the package.)
Herb Spread
13 oz cream cheese Finely chop all herbs and mix well with cream cheese. Refrigerate overnight to
½ oz fresh basil blend flavors. Mix again before serving.
½ oz fresh oregano
½ oz fresh thyme
Scallion Spread
12 oz cream cheese Finely chop green onion and mix well with cream cheese. Refrigerate overnight
4 oz green onion to blend flavors. Mix again before serving.
Sun-Dried Tomato Spread

12 oz cream cheese Weigh tomatoes before soaking. Soak tomatoes in warm water until soft then
3 oz sun-dried tomatoes finely chop. Mix all ingredients well. Refrigerate overnight to blend flavors. Mix
again before serving.
Smoked Salmon or Whitefish Spread

10 oz cream cheese Mix 2/3 of the salmon or whitefish with all the cream cheese; blend well and add
5 oz smoked salmon or smoked the remaining salmon or white fish. Mix for 30 seconds. Refrigerate overnight to
whitefish, chopped blend flavors. Mix again before serving.
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Strawberry or Blackberry Spread

Mix all ingredients well. Refrigerate overnight to blend flavors. Mix again before
8½ oz cream cheese (lite or regular)
serving.
8 oz strawberry OR blackberry
preserves
ITALIAN-STYLE MUSHROOMS (Brook Lodge)
½# Italian sausage, hot or regular Crumble sausage into skillet; stir in onion, garlic and green or red pepper. Cook
2 Tbs onion, chopped on high 2½ - 3½ minutes until no longer pink, stirring to break apart meat. Drain.
1 garlic clove, minced Stir in cheese, parsley, bread crumbs and pepper.
2 Tbs green or red pepper, chopped
½c mozzarella cheese, shredded In small bowl, toss mushrooms with salad oil. Fill each mushroom cap with some
2 Tbs parsley, chopped sausage mixture. Place in a shallow baking dish; add 1 Tbs water to the dish.
2 Tbs dried bread crumbs
dash pepper Bake at 350 degrees for 10 – 15 minutes until mushrooms are just tender.
24 medium mushroom caps
2 Tbs salad oil Yield: approximately 24
SALTED NUT BARS (Brook Lodge)
3c white flour Heat oven to 350 degrees.

1½ c brown sugar, firmly packed Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour,
1c margarine or butter, softened brown sugar, 1 cup margarine and salt; blend well. Press in ungreased 15x10-inch
1 tsp salt jelly roll pan or two 9-inch square pans. Bake for 10 – 12 minutes.
2c mixed nuts or cocktail nuts
½c corn syrup In a small saucepan, combine corn syrup, 2 Tbs margarine, water, and
2 Tbs margarine or butter butterscotch chips; boil 2 minutes, stirring constantly. Sprinkle nuts over partially
1 Tbs water baked crust. Pour cooked mixture over nuts. Return to oven and bake an
6 oz butterscotch chips additional 10 to 12 minutes or until golden brown.
SPICED NUTS (Brook Lodge)
½c brown sugar 1 egg white Heat oven to 250 degrees.

½c granulated sugar 1 Tbs water Mix sugars and spices. Mix egg white with water. Dip pecans in
1 tsp cinnamon > pecans egg white-water mixture then roll in sugar mixture. Roast for about
¼ tsp nutmeg 1 hour, turning every 15 – 20 minutes.
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PARMESAN TOAST STRIPS (Brook Lodge)
1c Kellogg’s corn flake crumbs Mix corn flake crumbs and Parmesan cheese.
¾c Parmesan cheese, grated Remove crusts from toast slices; cut each slice into 5 narrow strips.
16 slices bread, toasted Combine butter and onion powder; roll strips in butter then in corn flake mixture.
1½ c butter or margarine, melted Place on ungreased baking sheet.
2 tsp onion powder Bake at 400 degrees for about 10 minutes or until crisp.
LITTLE PIZZAS (Brook Lodge)
1# ground beef 2 Tbs instant onion Brown meat. Add spices and onion. Cube and add cheese
½# hot pork sausage 1¼ # Velveeta cheese until melted. Keep mixture warm while spreading on bread.
2 tsp ground oregano 1 loaf, party rye Spread on party rye bread and sprinkle with mozzarella or
½ tsp garlic salt 2½ c cheddar or mozzarella cheddar cheese. Place in 350 degree oven until cheese
1 Tbs parsley cheese, grated melts. Yield: approximately 45 pieces.
PIZZA ROLLS (Brook Lodge)
12 oz tomato paste Mix all ingredients, except wonton skins, well

1 medium onion, diced fine by hand.
2 medium green peppers, diced fine
3c (before dicing) green stuffed olives, drained well, chopped fine Lay out wonton skins & egg wash edges.
2½ # canned mushrooms stems and pieces, chopped fine
4c mozzarella cheese, grated Use size 60 scoop to put filling on wonton skin.
12 oz pepperoni, chopped Fold 2 opposite corners together, then roll
2 tsp garlic powder from corner. Place on pan with fold sides
2 Tbs oregano down.
2 tsp fennel seed
1½ tsp sweet basil Deep fry in oil at 350 degrees.
3 16 oz pkg wonton skins
> egg wash
POPCORN BALLS #1
7 pz vanilla and chocolate caramels Melt caramels with butter and water (~2-3 minutes on HIGH in microwave). Pour
(½ of a 14 oz bag) over popcorn. Gently into balls (grease hands with a little margarine if mixture is
2 tsp margarine sticky); or loosely spread on cookie sheet and cool.
1 Tbs water
7c popped corn
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POPCORN BALLS #2
28 Kraft caramels* Melt caramels with margarine and butter. Pour over popcorn; mix till evenly distributed.
2 Tbs margarine Lightly grease hands and form into balls; place on wax paper to cool.
1 Tbs water
7c popped popcorn
* There are also popcorn ball recipes that use a sugar-water syrup that is cooked to the hardball stage on a candy
thermometer; these are the ones that my mother made. They’re OK when freshly made and the syrup can be tinted with
food coloring but they become quite hard as they age and can be teeth-breakers.
CARAMEL POPCORN
28 Kraft caramels Microwave caramels and water in medium bowl on High 1½ minutes; stir. Continue
2 Tbs water microwaving 30 seconds – 1 minute, stirring every 30 seconds. Pour over popped corn, toss
2½ qts popped popcorn until well coated. Spread onto greased cookie sheet. Let stand until set; break apart.
For crisper caramel corn, prepare as above, then bake at 250 degrees, 25 minutes.
PEANUT BUTTER POPCORN BALLS
½c unpopped popcorn Pop corn, season with butter and salt. Combine corn syrup and sugar in saucepan. Stir
2 Tbs butter, melted over medium heat until hot and bubbly. Add peanut butter and cook, with stirring, over
> salt, to taste low heat until well blended.
1/3 c white corn syrup
½c brown sugar, packed In large bowl, mix popcorn with syrup mixture. With buttered hands, form into balls.
½c peanut butter
FANTASY POPCORN CAKE
1c butter In very large saucepan, melt butter and marshmallow together over low heat,
1 bag marshmallows (14 oz bag) stirring frequently (yo – use the microwave). In very large, deep bowl, combine and
2 qts popped popcorn mix rest of ingredients. When marshmallows are melted and still hot, pour over
1c peanuts popcorn mixture and stir vigorously with large spoon until well distributed. Pour
1c M&Ms into 8-inch square glass baking dish and pack down evenly. Cool slightly in
1c small gumdrops refrigerator. Remove and cut into 16 squares. Refrigerate until completely cool and
cut again along original cuts.
PIZZA ALTON BROWN (Good Eats on Food TV)
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[Note: a quarry tile from a building supply store performs equally well as a marketed pizza stone and is much cheaper.
Alton Brown suggests leaving it in the bottom of the oven all the time or if there is a coil in the oven bottom then place the
tile on the lowest oven rack and just leave it there. My notes from watching this TV segments are in brackets].
Pizza Crust: This recipe makes a typical crust. For a thin, crispy crust, see “Hamburger Buns” in bread section.
1-2 teaspoons sugar [original recipe calls for 1 Tbs sugar; see asterisk below to decide the amounts sugar and salt to use]
1-2 teaspoons kosher salt* [original recipe calls for 1 Tbs salt; see asterisk below to decide amounts of sugar salt to use]
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines) [this is very high-gluten and is best for pizza dough]
1 teaspoon instant yeast [bread machine yeast is the closest I have found to instant yeast]
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a bowl. [Per the TV show, this
can be mixed by hand; kneading will be twice as long than a machine will take]
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Spray the
hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed (~30
minutes by hand). Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light
and look to see if the baker’s windowpane, or taut membrane, has formed. Per TV show, hold the stretched dough up to a
light and place a finger between the dough and the light; you should be able to see the shape of your finger through the
dough. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop [the smooth ball greatly facilitates shaping the final pizza crust].
Place into a stainless steel or glass bowl. Add some oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate
for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees
F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal
parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface [if bread flour is used, this prevents
the dough from sticking to the surface]. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and
rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop
bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days [or freeze].
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the
pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza
on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or
rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza
and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of
you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are
just not as sensitive as others to this basic flavor. And of course salty toppings would definitely change the dynamic. Still,
we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from
brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we
suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should
also cut back on the sugar by half a teaspoon. Thanks, AB [Salt slows down the rising process while sugar speeds it up]
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PORK BALLS (PEI MEI) (Brook Lodge)
Chop the pork with 2 Tbs cold water about 1 minute, place in
PORK BALLS SAUCE bowl, add green onion, ginger, soy sauce, wine, salt, cornstarch
1# ground pork 3 Tbs green onion, and egg. Mix well. Heat oil in frying pan. Form pork mixture into
½ Tbs green onion, shredded balls about the size of walnuts. Fry in the oil, separating the balls
chopped ¼c sugar as they rise to the top and become crispy and golden. Keep oil at
1 tsp fresh ginger (or ½c water about 340 degrees and fry about 2 minutes.
less) ¼c vinegar
1 Tbs soy sauce 1 Tbs soy sauce Remove the balls, then heat oil again until very hot. Add balls and
½ Tbs wine ½ tsp salt fry ½ more minutes. Remove them and drain off oil from pan.
½ tsp salt ½ tsp MSG Use 1 Tbs oil to stir fry the shredded green onion. Add remaining
1 Tbs cornstarch 3 Tbs cornstarch sauce ingredients and boil till thickened. Add the balls, mix well.
1 egg 1 tsp sesame oil
6c peanut oil Yield: 4 – 6 servings.
HOT SAUSAGE BALLS (Brook Lodge)
1# hot pork sausage Mix all ingredients well (hands are necessary). Shape into walnut-size balls. Freeze on a cookie
2c cheddar cheese, sheet and then place in a freezer bag. When needed, preheat oven to 425 degrees. Remove balls
grated from freezer and place on broiler rack. Bake 20 – 25 minutes or until golden brown. Serve
3c Bisquick (scant) immediately.
RUM BALLS (Better Homes and Gardens “Christmas Crafts and Foods” book)
(this can be easily doubled) Melt chocolate and remove from heat. Stir in sugar, rum, and corn syrup. Fold in vanilla
6oz Semisweet chocolate wafers and nuts. Shape mixture into 1” balls, using 2 teaspoons for each. Roll in sugar.
pieces (1c) Store in airtight container. (Easier to form balls when slightly cool; or press into a
½c sugar casserole dish or pat on a cookie sheet and cut them when set).
1/3 c rum
3Tbs light corn syrup Note: I used mint choc chips and a mixture of rum & wild cherry brandy and no nuts for
2c crushed vanilla wafers the ones you liked the best. So, use whatever flavor booze or combo that you want and
1c ground walnuts regular flavored or other flavored choc chips. Plain cherry brandy with or without just a
few drops of mint flavoring would be good.
SUMMER SAUSAGE
3# ground beef* Combine all ingredients in a large bowl. Mix well**. Cover tightly and refrigerate
1½ tsp pepper corns, crushed or 24 hours and mix again.
cracked
1½ tsp mustard seed Divide meat mixture into thirds; form each into a smooth roll about 12” long.
1½ tsp garlic salt or powder Arrange them on a microwave roasting rack in a 12x8” glass baking dish. Cover
3 tsp onion salt with paper towels. Microwave at 30% (or defrost) power for 20 minutes. Re-
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1 tsp sage arrange and turn rolls. Microwave at 30% power 20 – 25 minutes or until internal
3 tsp liquid smoke temperature is 140 degrees in center of roll. Cool. Wrap tightly and refrigerate or
3 tsp Tender Quick curing salt freeze. Keeps 3 weeks in refrigerator or 3 months in freezer.
* beef: use chuck or combo of chuck and round. If beef is too lean, it breaks apart when being cooked.
** Another recipe for this stated to mix with hands for at least 5 minutes. Since the burger is cold (i.e., refrigerator temp is
35 – 40 degrees), this numbs the hands and is really messy. Suggest putting the mix into a large food storage, leaving a
small amount of space. Then squish the bag until it’s well mixed; wear gloves if hands get cold.
There are also recipes that use the oven for cooking but as I recall, it took 3 days of mixing – refrigerating before cooking.
SHRIMP TOAST (Brook Lodge)
12 slices white bread Trim crusts from bread. Cut each into 4 triangles.
½# shrimp, raw, finely minced Mix remaining ingredients, except parmesan cheese, well. Spread each
8 water chestnuts, canned, finely chopped triangle with 1 tsp shrimp mixture and dip in parmesan cheese.
1 tsp salt
½ tsp sugar Heat deep fryer to 375 degrees and fry 3 – 4 triangles at a time,
1½ tsp cornstarch shrimp-side down. Cook 1 minute, turn and cook 30 seconds more
1 egg, slightly beaten until bread is slightly brown.
½ tsp lemon juice
> chopped parsley, to taste Drain on paper towel and serve hot.
> tobasco sauce to taste
> garlic powder, to taste
> parmesan cheese
SPINACH BALLS (Brook Lodge)
2 pkg frozen spinach (10oz/pkg) Precook and thoroughly drain spinach. Mix all ingredients and chill. Roll into
1 small onion, finely chopped balls, freeze on a tray and then store in a container. When needed, remove as
2c Pepperidge Farm stuffing many balls as needed. Bake 15 minutes at 350 degrees or until lightly browned.
½c Parmesan cheese
4 eggs, beaten My notes: 1) use finely chopped and cooked broccoli in place of the spinach; 2)
¾c butter, melted bake the mixture (spinach or broccoli) in a casserole dish as a side dish; 3) if
½ tsp thyme preparing as a casserole, add chopped, leftover cooked chicken or turkey and
> garlic, salt pepper serve as a main dish (with a gravy or sauce).
SWISS CHEESE FRITTERS (HORS D’OEUVRES) (Brook Lodge)
4c Swiss cheese, grated Heat oil to 375 degrees.

½c flour
2 tsp salt Combine cheese, flour, salt and pepper. Beat egg whites until stiff and fold into the
1 tsp pepper cheese mixture. Shape by tablespoonfuls into 1-inch balls; roll in bread crumbs. Deep
8 egg whites fry until golden; drain well
½c dried bread crumbs
oil for deep frying Yield: 40 or more fritters
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STUFFED PRUNES (Brook Lodge; these are very good)
Cream cheese Season cream cheese with generous portion of chopped chutney. Stuff pitted prunes. Partially
Chutney cook bacon and use half a slice to wrap around each prune. Broil until bacon is done and slightly
Prunes crisp
Bacon
BOUQUET OF COLD VEGETABLES (Brook Lodge)
1 can baby carrots > basic French dressing, clear Pour liquid from each can and fill each can
1 can baby beets > dried dill weed with French dressing. Refrigerate several hours
1 can All-Green asparagus spears > thin onion slices (optional) or overnight. Drain and arrange on a serving
1 can green beans > chopped parsley tray, in a bouquet fashion. Sprinkle carrots with
1 can hard-boiled egg, diced dill, then sprinkle all vegetables lightly with
parsley and egg. Garnish with the onion.
WATER CHESTNUTS IN BACON (Brook Lodge)
1 can water chestnuts, cut in quarter Wrap bacon around chestnuts, securing with toothpicks. Bake at 350 degrees for
1# bacon, sliced in thirds 30 minutes on foil lined cookie sheet. Pour off grease. (At this point, they may be
½c catsup frozen. When ready to use, reheat at 350 degrees for 20 minutes.)
¼c granulated sugar Mix catsup and sugar for sauce and drizzle over cooked water chestnuts.
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SOUPS
From Alton Brown: [I don’t know about this – did A.Brown have tests conducted to ensure plasticizers from
the water bottles don’t leach into the hot liquid??]: to cool large amounts (e.g., 4 qts or more) of soup, chili,
stock, etc.: fill empty bottled water bottles (such as 12 or 16 oz) with water, leaving some room for expansion,
and freeze. (Before using the water bottles, I suggest first filling them with boiling water to make sure they
don’t split or melt.) Place hot soup, or whatever potful, in a cooler (e.g., Styrofoam or other) that has 2 inches
of ice in the bottom. Put the frozen water bottles into the food. Cover the cooler. Check on it in an hour; and
refrigerate when reasonably cool or cold. [Since I don’t have nor need a cooler this size, I would use the frozen
water bottles but put the pot in the fridge, even tho it will likely warm up the other foods that are in the
refrigerator.]
BEEF ANGLAISE SOUP (Upjohn)
0.5# ground beef 0.9# frozen diced carrots > salt, to taste Saute beef and onions in a soup
0.6# frozen chopped 0.15# beef base > pepper, to taste kettle, using a little oil. Add
onions 14.5 oz can chopped 0.25# barley remaining ingredients. Simmer 1.5
3 qts water tomatoes – 2 hours.
BOSTON CLAM CHOWDER (this is good!)
1¼ qts water 3c potatoes, cut into small Place water, celery, onions, potatoes, salt, pepper, thyme and
1c celery, diced cubes clams in a pot; cook until vegetables are tender.
1c onions, diced 2 Tbs butter Melt butter in a soup pot; add flour and cook slowly, with
2½ tsp salt 2 Tbs flour stirring, for 5 minutes (don’t burn). Add the hot vegetable-
pinch pepper 4c milk clam mixture, with the liquid, and cook slowly for an
pinch thyme 16 oz minced clams (canned) additional five minutes. Warm the milk and stir it into the
soup pot; heat but do not boil. Check on how to cool at
beginning of Soup section.
BOSTON CLAM CHOWDER (Brook Lodge – by definition, it’s gotta be great)
1 qt shucked clams with liquid Drain clams, reserving liquid; chop coarsely.
3 slices salt pork, diced Fry salt pork slowly in kettle until all fat is rendered. Add onions and sauté
2 small onions, minced until golden. Add potatoes, bay leaf and water; simmer until potatoes are
2 medium potatoes, diced tender (remove bay leaf after 5 minutes of cooking). Strain reserved clam
1 bay leaf – remove after 5 min. liquid then stir into potato mixture with milk, cream, butter and chopped
1c water clams. Add seasonings, then simmer for 15 minutes; taste and add more
3c milk, scalded seasonings, if needed. Check on how to cool at beginning of Soup section.
1½ c half and half cream
¼c butter Yield: 6 – 8 servings
> salt, pepper & thyme, to taste
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CREAM OF BROCCOLI SOUP (Brook Lodge – by definition, it’s gotta be great)
10 oz frozen broccoli 5 Tbs butter Heat stock. Add broccoli, onions and bay; simmer 1 hour.
1 small onion, diced 5 Tbs flour Combine flour and butter to make a thickening; cook 8 – 10
½ small bay leaf 2c whole milk, hot minutes but do not brown. Add cooked stock to thickening
7c chicken stock 1c light cream, hot gradually, stirring until slightly thickened and smooth.
Simmer additional ½ hour. Pass through food mill. Add
heated milk and cream. Season to taste. Yield: 8 – 10
servings Check on how to cool at beginning of Soup section.
CABBAGE (VEGETABLE) SOUP (Grandma Lewis’s side of the family)
1–2# ground beef (chuck for flavor) Brown the ground beef. Add enough water (can add beef base with the water)
1 head cabbage (see >> in next column) to make the consistency you want (start with maybe 2 quarts and add more, as
2-4 carrots desired, after the vegetables are added). Grind the vegetables and add to the
1 medium large onion soup pot. Check on how to cool at beginning of Soup section.
2–3 potatoes >> prepackaged coleslaw can be used; if it contains carrots, then can omit
adding more carrots.
This one is about as simple as you can get. The amount of each vegetable can be varied to your taste. How finely the
vegetables are ground influences the flavor of the soup. I grew up on this soup (vegies put thru a food grinder – it produced
a "large" mince size); onion wasn’t used, as my father couldn’t or wouldn’t eat them but they are very good addition.
Basic chicken soup: chick broth is typically mild and easily overpowered by additions. Making broth from roasted chicken
(bones and skin) will make a more flavorable and distinct broth.
Roast ~ 4-5# chicken (whole chick or legs/thighs or whatever in a Dutch oven or other suitable pot or pan. Legs/thighs will
give more “gelatin” and allegedly more flavor). Use either of the following:
(A) About ½ hour before chick is done, put the following into the pan juices with the chick: about a tsp rosemary and
½ -1 tsp thyme (preferable leaves but ground is OK), ~ ½ cup chopped onions, ¼ - ½ cup chopped celery, 1-2 cloves
chopped garlic, and 6-8 peppercorns. Remove and de-bone the chicken. Place meat in the fridge to chill.
(B) When the chicken is done remove it and add the herbs, seasonings, onions, etc., to the roasting pan. Place this back
in the oven for about ½ hour or so while you’re de-boning the chicken. Place meat in the fridge to chill.
Put all the waste (bones, skin, etc) into the soup pot (if this is other than the pot or pan you used to roast the chicken, add
the pan drippings and the other stuff. Cover with water, bring to a simmer, cover and let cook for about an hour. Strain the
broth through cheesecloth. Taste and correct the seasonings (usually need to add salt or, if you have it, concentrated
chicken broth base. Add the chilled chicken meat (this will help cool the broth. Refrigerate overnight and remove the fat. If
desired, reheat and correct the seasonings. When the flavor is acceptable to you and you want to add other soup ingredients,
just consider what you are adding to it and adjust amounts as desired. Bland additions (such as noodles, potatoes) will take
on the flavor of the broth; I don’t like carrots in this soup but peas are OK in relatively small amounts. Just before serving,
can add some chopped green onion tops and a few drops of sesame oil for extra flavor.
HOT AND SOUR (from a recipe book)
1¾ # boneless beef chuck arm roast, Cut the beef across the grain into thin, 2-inch long strips. Pour the soy sauce
thinly sliced over the beef strips and stir to coat. In a Dutch oven, bring the beef broth to a
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¼c soy sauce boil. Add the beef mixture, reduce heat and cover the pan tightly. Cook slowly
4½ c beef broth for 1 hour, or until the meat is tender.
¼# fresh mushrooms, thinly sliced
or ½ oz dried shiitake If using shiitake mushrooms, soak them in warm water about 30 minutes. Save
mushrooms the stems and warm water to use for flavoring stock. Slice the mushrooms into
8oz sliced bamboo shoots, drained, strips and use as fresh mushrooms. Stir in the mushrooms, bamboo shoots,
cut into thin strips vinegar, and red pepper. Simmer, uncovered, for 10 minutes.
3 Tbls red wine vinegar
¼ tsp crushed red pepper pods In a measuring cup, combine ½ cup cold water and cornstarch. Stir into the
2 Tbls cornstarch soup and continue stirring until the soup is slightly thickened. Slowly pour the
1 egg well beaten beaten egg into the soup in a thick stream, stirring constantly to make fine
4 oz tofu, thinly sliced shreds. Add the tofu and heat through. Turn off heat and stir in sesame oil.
2 tsp dark roasted sesame oil Garnish with green onions.
2 green onions, thinly sliced on the
diagonal Check on how to cool at beginning of Soup section.
Red pepper pods: ¼ tsp is mildly warm (acceptable to me); use more if you want it hotter.
This can be frozen but the tofu becomes “chewy” and takes on a beef flavor.
LENTIL
My favorite seasonings (amts are approximate): for 1# lentils, add 1½ tsp thyme, ~1tsp curry powder, 1 med chopped onion,
1 rib chopped celery, 1 T chicken base, ¾ tsp pepper.
Use the recipe that’s on the bag of lentils or in the Joy of Cooking (but without the cloves). Lentils are small and cook
quickly compared to other dried beans. A ham bone is great, if you can find one; the bone adds a lot of flavor. Alternately,
add some chopped ham or smoked sausage or other sausage.
I don’t put it through a sieve or blend it; I prefer soup with texture rather than smooth.
Amounts and kinds of vegies and seasonings can be varied. Potatoes are a good addition. Swiss chard or similar greens can
be added. Check on how to cool at beginning of Soup section.
CHILLED STRAWBERRY SOUP (Brook Lodge)
2 pt strawberries Puree berries and put through a china cap or food mill. Mix with remaining ingredients.
½c sugar Chill and serve.
½ tsp nutmeg
2c heavy cream Yield: 9 servings
¾c champagne
VEGETARIAN VEGETABLE SOUP (obviously, my own concoction)
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½ head cabbage, coarsely chopped 16oz canned kidney beans Put everything into a pot. Heat till
28oz canned diced tomatoes and/or boiling. Cover and reduce heat. Simmer
~2 c water ~1 c lentils (uncooked, cleaned) for about an hour or at least until lentils
~1 c celery, chopped ~2 tsp dried basil are done.
~1 c onion, chopped ~2 tsp dried oregano
1-2 c green beans ~1 tsp dried marjoram Check on how to cool at beginning of
~1 c peas ~1 tsp “Zesty” Mrs. Dash Soup section.
> greens (e.g., chard, kale) > garlic, to-taste
BROWNIES_BARS_SWEET BREADS
ALMOND SQUARES (Brook Lodge)
½ c butter 1 egg Combine ingredients and mix thoroughly. Press into a 9x13 pan. Bake at
½ c sugar 1 egg yolk 400 degrees for 10 minutes
¼ tsp salt 1 c flour
2 tsp sugar In a small bowl, beat egg whites until soft peaks form. While beating, gradually add sugar and beat
3 egg whites until stiff. Mix in vanilla
1 tsp vanilla
1c sugar Juice of ½ lemon Beat sugar and paste together. Add yolks and lemon juice; mix well. Fold
1c almond paste ½ c flaked coconut in the egg white mixture. Spread over baked crust. Sprinkle with coconut
2 egg yolks ½ c almonds, sliced and almonds. Bake at 320 degrees (typo? I assume this should be 350) for 30
minutes. Cool and cut into squares.
BUTTERSCOTCH CRUNCH SQUARES (Brook Lodge)
1c flour Combine flour, oatmeal, brown sugar and nuts; cut in butter till mixture resembles
¼c oatmeal, quick-cooking coarse crumbs; pat into a 13x9x2-inch baking dish. Bake at 400 degrees for 15
¼c brown sugar minutes. Stir while still warm to crumble; cool.
½c pecans, chopped Spread half the crumb mixture in a 9x9x2-inch baking dish and drizzle with ice
12 oz jar butterscotch or caramel cream topping. Stir ice creams to soften; spoon chocolate ice cream carefully over
ice cream topping topping, then spoon vanilla ice cream on top. Sprinkle with remaining crumbs.
1 qt chocolate ice cream Freeze until firm and cut into squares. Serves 8 persons. [Variations: use ice cream
1 qt vanilla ice cream toppings and ice cream flavors of your choice]
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CHOCOLATE BROWNIES (these are very good and chewy)
¾c cocoa, unsweetened 2¼ c sugar Melt butter, add cocoa and set aside to cool. Mix flour, baking
¼c melted butter 1c butter, softened powder and salt; set aside.
1 c + 2 Tbs flour 4 eggs Combine and mix till light and fluffy. Add cocoa-butter mixture
¼ tsp baking powder 1 tsp vanilla extract and beat well. Gradually add flour and mix just until combined.
¼ tsp salt Pour into 2 – 8x8x2” greased pans. Bake at 325 degrees for 30 –
35 minutes. Top should be soft to the touch.
ROCKY ROAD FUDGE BARS (Brook Lodge)

Bar Filling Frosting
½c butter or margarine 6 oz cream cheese, softened 2 c miniature marshmallows
1 oz * square unsweetened chocolate ½c sugar ¼ c butter
1c sugar 2 Tbs flour 1 oz * square unsweetened chocolate
1c flour ¼c butter 2 oz cream cheese
½c nuts, chopped 1 egg ¼ c milk
1 tsp baking powder ¼c nuts, chopped 3 c powdered sugar
1 tsp vanilla 6 oz semi-sweet chocolate chips, 1 tsp vanilla extract
2 eggs optional
Heat oven to 350 degrees. Grease (not oil) and flour 13x9” baking pan.
1) In large saucepan, melt margarine and 1 oz chocolate. Add remaining bar ingredients; mix well. Spread into prepared pan.
2) In small bowl, combine 6 oz cream cheese with next 5 filling ingredients. Beat 1 minute at medium speed until smooth
and fluffy; stir in nuts. Spread over bar mixture. Sprinkle with chocolate chips. Bake at 350 degrees for 25 – 30 minutes or
until toothpick inserted in center comes out clean. Remove from oven; sprinkle with marshmallows. Bake 2 minutes longer.
3) In large saucepan, over low heat, melt ¼ c butter, 1 oz chocolate, 2 oz cream cheese and milk. Stir in powdered sugar and
vanilla until smooth. Immediately pour over marshmallows and swirl together (use knife). Cool; cut into bars. Store in
refrigerator.
* or use 1-oz envelope pre-melted chocolate
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THREE-D BROWNIES (these are really good)
LAYER 1 – Brownies LAYER 2 LAYER 3

4 sq chocolate, unsweetened* 3c confectioners sugar 4 sq semi-sweet chocolate
1c butter 2 Tbs butter, softened (could use a pkg of choc chips)
2c sugar > light cream 2 Tbs butter
4 eggs
1c flour
½ tsp salt
1 tsp vanilla flavoring
1c broken nutmeats (if desired)
Layer 1, Brownies: Melt chocolate and butter together; cool. Beat in sugar. Add eggs and beat well. Add flour, salt,
flavoring and nuts. Pour into a 9x9 or whatever fits pan. Bake at 325 degrees for 30 – 35 minutes. Cool completely.
Layer 2: Combine confectioner’s sugar and butter. Mix in enough cream to make it just spreadable. Spread on cooled
brownies.
Layer 3: Melt the chocolate with the butter. Spread over the top of the confectioner’s sugar layer. Refrigerate or freeze.
Serve at room temp.
* recipe books have the conversion for the amount of cocoa powder that can be used in place of chocolate squares.
If using chocolate chips for the top layer, could use any of the flavored chips (e.g., milk chocolate, mint chocolate).
CAKES
APPLE, PEACH OR PEAR OR PLUM COCKAIGNE (Joy of Cooking – we all liked this; can use well drained pineapple)
The recipe makes a small amount of dough. I usually made this in a 9x13 casserole dish and increased ingredients by 1½.
These amounts are listed in parenthesis.
1c flour (1½) 1) Grease 9x9x2½-inch baking dish (or whatever size you want). Heat oven to 425
1 tsp baking powder (1½) degrees – note: this was too hot for my oven; I used 375 degrees.
¼ tsp salt 2) Mix flour, baking powder, salt and sugar. Work in 1½ to 3 Tbs butter like pastry
2 Tbs sugar (3) (like pie crust).
3) Beat the egg and vanilla well in a measuring cup. Add enough milk to make ½ cup
1 egg (large or extra large) mixture.
½ tsp vanilla (1) 4) Combine milk mixture with flour mixture to make a stiff dough. Pat the dough in a
Milk to make ½ cup (3/4) well-greased pan with floured hand or back of spoon.
3 -4 c sliced, pared fruit 5) Distribute dough evenly by pushing it with fruit sections when placing them closely
in overlapping rows.
1c sugar (1½) 6) Sprinkle with a mixture of the sugar, cinnamon and melted butter.
2 tsp cinnamon (3) 7) Bake about 25 minutes or until a toothpick inserted in center comes out clean.
3 Tbs melted butter (4½) Note: bake until the fruit is done – apples take the longest and it depends on how
thickly they are sliced and how closely they are packed on the dough. If using canned
pineapple, cook until the dough is done.
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APPLE OR APPLE-PEAR COFFEE CAKE (Brook Lodge – untried)
½c butter or margarine 1c sour cream 1) Grease 13x9x2-inch baking dish. Heat oven to 350
1c granulated sugar 2c apples, finely chopped degrees.
2 eggs (or 2 apples and 1 pear) 2) Cream ½ c butter and granulated sugar. Mix in eggs
1 tsp vanilla 1 c brown sugar, packed and vanilla, beat well. Stir in flour, baking soda, baking
2c flour ½ c chopped nuts powder and salt alternately with sour cream. Fold in
1 tsp baking soda 2 Tbs butter or margarine, apples or apples and pear.
1 tsp baking powder softened 3) Spread batter in pan. Mix remaining ingredients and
½ tsp salt 1 tsp cinnamon sprinkle evenly over batter. Bake 45 – 55 minutes or until
a toothpick inserted in center comes out clean.
BABA AU RHUM: see Bread_Sweet\Breads_Sweet
BANANA SPLIT CAKE (Brook Lodge)
2½ c graham cracker crumbs Mix graham cracker crumbs with melted butter; press into a 9x13” baking
½c butter or margarine, melted dish. Beat together powdered sugar, eggs and 1c softened butter. Beat well
2c powdered sugar, sifted (15 minutes). Pour over graham cracker crust.
2 eggs Drop bananas in pineapple juice to prevent discoloration; drain and place
1c butter or margarine, softened over creamed mixture. Spoon pineapple over bananas. Spread Cool Whip or
4–5 bananas, sliced lengthwise whipped cream over pineapple. Garnish with chopped nuts and maraschino
#2 can, crushed pineapple, well drained cherries.
13½oz container Cool Whip or sweetened Yield: 12 – 15 servings.
whipped cream
Note use of raw eggs; take appropriate precautions.
CARROT CAKE (Brook Lodge)
2c sugar 2c flour Blend sugar with eggs, oil and cinnamon. Sift flour with baking soda
4 eggs 2 tsp baking soda and salt. Stir into egg mixture. Add carrots and vanilla.
1½ c veg oil 1 tsp salt Put batter into two round 9” cake pans or one 9x13” baking dish. Bake
2 Tbs cinnamon 3c (1#) carrots, grated at 325 degrees for 30 – 35 minutes or until a toothpick inserted in
2 tsp vanilla center comes out clean. Frost cake; sprinkle with nuts.
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CHOCOLATE CHEESE CAKE (Brook Lodge)
Crust: Crust: Combine vanilla wafer crumbs, sugar and butter; press into 9” spring
1c vanilla wafer crumbs form pan.
1 Tbs sugar
¼c butter, melted Cheese Cake: Mix all ingredients together; mix 1 cup with chocolate fudge
Cheese Cake: ice cream topping and set aside.
16 oz cream cheese, softened
2/3 c sugar Pour remaining cheese cake mixture on crust; dot with fudge mixture and
1½ Tbs flour marble with knife edge.
1/3 c butter
2 eggs Bake at 350 degrees for 25 – 30 minutes until consistency of custard. Do not
2 egg yolks over bake.
½c milk
8 oz chocolate fudge ice cream topping
DUTCH CHOCOLATE BIRTHDAY CAKE (this is exceptionally good and it’s a big cake)
Cake: Cake:
1c unsweetened cocoa 1 Combine cocoa and boiling water; cool completely.
2c boiling water 2 Heat oven to 350 degrees; Grease and flour three 9x1½-inch cake pans.
3c flour 3 Sift flour, baking soda, salt and baking powder; set aside.
2 tsp baking soda 4 In large bowl, beat butter, sugar, eggs and extracts till light and fluffy (~5 minutes)
¾ tsp salt 5 At low speed, beat in flour (in fourths) alternately with cocoa (in thirds), beginning and
½ tsp baking powder ending with flour. Do not over beat.
1c soft butter 6 Pour batter into pans. Bake 30 minutes or until toothpick inserted in center comes out
2½ c sugar clean.
4 eggs 7 Cool in pans 10 minutes then remove to cooling rack
1½ tsp vanilla extract
¾ tsp black walnut extract
(optional)
Filling: Filling:
1c soft butter Cream butter till smooth with mixer. Add sugar, cocoa and eggs; beat till fluffy and smooth.
1c confectioners sugar
½c unsweetened cocoa
2 eggs
Note: this uses raw eggs – use pasteurized eggs or check Egg Beaters and see if they are pasteurized.
Filling is mostly butter; if it’s hot outside, the butter will soften to the point the layers slide off and it will be a real mess
(yeah, it happened to me). Frosting (if desired) – Sea Foam is great with this.
FROSTING – 7 MINUTE & SEA FOAM
1c sugar In saucepan, combine sugar, water, cream of tartar and slat. Bring to boiling, stirring till sugar
1/3 c water dissolves. Very slowly add sugar syrup to egg whites in mixer bowl, beating constantly with
¼ tsp cream of tartar electric mixer about 7 minutes or till stiff peaks form.
dash salt
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1 tsp vanilla extract I never had a great deal of success with this when compared to Sea Foam Frosting.
Sea Foam frosting (see “Boiled Icing” or “White Mountain Icing” in Joy of Cooking) – similar to above but the sugar
syrup is cooked to a light to medium syrup (requires a candy thermometer), not stirring after sugar dissolves. Egg whites are
beaten to nearly a stiff peak with some cream of tartar then the hot syrup is slowly added, while beating, until stiff peaks
form. It’s a very light, fluffy frosting that doesn’t interfere with the flavor of the cake and retains its integrity longer than 7-
Minute frosting.
FRUITCAKE (this is my variation of a recipe; even people who don’t like fruitcake like this)
2½ c flour Generously grease (use PAM) two 9x3½-tube pans or 3 regular size bread pans. Turn oven
1 tsp baking powder to 250 degrees.
1 tsp salt
1 tsp cinnamon Stir together flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice.
½ tsp ground nutmeg In large bowl, cream butter and brown sugar. Beat in corn syrup and molasses. Add one
½ tsp ground cloves cup of flour mixture; beat until smooth. Beat in eggs and ¼ c brandy.
½ tsp ground allspice
1c butter* Stir in candied fruit, currents and dates. Stir in remaining flour mixture (batter will be
½c brown sugar, firmly fairly stiff). Put equal amounts in baking pans. Place shallow pan of water on bottom rack
packed of oven (bake fruitcake on middle rack). Bake cakes at 250-degrees for 4 –5 hours (yup,
½c light corn syrup hours), until cake tester inserted in middle comes out clean, removing pan of water during
½c molasses last hour of baking. Cool completely in pans on wire racks. Remove from pans.
5 eggs*, well beaten
¼c cherry brandy Feed the cakes once a week for the next six weeks: wrap each cake in a double layer of
4 oz candied orange peel cheesecloth – this allows for more even distribution of the brandy. Place each on a piece of
16 oz candied cherries plastic that’s large enough to wrap entirely around the cake; repeat with aluminum foil.
16 oz candied pineapple Place the cakes back in the baking pan and sprinkle with ~¼ c cherry brandy. Store in
15 oz currents refrigerator. After 6 weeks of feeding, the cakes can then be cut (lengthwise, crosswise,
10 oz dates, finely chopped however big you want); remove cheesecloth and wring out the excess brandy onto the
more blackberry (preferable) cakes or suck it out. Re-wrap (plastic and foil) for long-term storage. Will keep for several
or cherry brandy weeks or longer in the refrigerator; freezes well.
* can use 1 c low fat margarine + 2 tablespoons regular margarine; can use 3 containers of Eggbeaters
ORANGE CAKE (this is from Grandma Lewis; it’s a lota cake)

Cake
Cream till light and fluffy: Mix together: Add flour mixture alternately with the orange juice mixture
¾c shortening 3¼ c sifted cake flour to the shortening & sugar mixture.
2c sugar 4½ tsp baking powder Beat 4 egg whites till still but not dry. Fold thoroughly into
1½ tsp grated orange rind ½ tsp salt the above mixture.
2 egg yolks Mix together: Divide equally between 3 x 9” pans that have been greased
¾c Water and floured (or grease and line bottoms with wax paper).
½c Orange juice Bake at 325 for 30 min. Cool thoroughly.
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Filling
1c. egg, beaten ½ tsp grated orange rind Mix all ingredients together and cook over low heat till
½c orange juice 2½ Tbs cornstarch thick and bubbling, stirring constantly. When cooked, stir
6 Tbs. sugar ½c. water in 1Tbs butter; cool thoroughly. (this is a thick filling)
Spread between the cooled cake layers.
Sea Foam frosting is good for this cake. If you like coconut, sprinkle coconut on the icing.
SWEDISH ORANGE CAKE (Upjohn)
2 oranges, ground 2½ c cake flour, sifted Grind oranges (including rinds). Cream butter, sugar and salt; add
½ c + 2 Tbs butter 1 tsp baking soda eggs and sour cream; blend well. Add sifted flour and baking soda.
½ c + 2 Tbs sugar Icing: Add ground oranges; mix well. Pour into a greased and floured
½ tsp salt 1/3 c orange juice 10x12-inch pan (or equivalent size). Bake at 325 degrees for 45
2 eggs 1½ c oranges, ground minutes or until done.
1¼ c sour cream ½ c + 2 Tbs butter Icing: mix ground oranges, juice and sugar and pour over cake
immediately after it is removed from oven. Serve as is or with
whipped cream or orange sauce.
PINEAPPLE ICE BOX CAKE (Brook Lodge)
½# almond macaroons 2 eggs, beaten Dry and roll macaroons into crumbs, add coconut and mix. Put
½c coconut, grated 9 oz can crushed ½ of crumb mixture in bottom of 8x8 inch pan. Cream butter
½c butter pineapple, if desired and sugar. Mix in eggs, one at time; beat until smooth and
1½ c powdered sugar ½ pt whipping cream creamy. Pour mixture over crumbs. Whip cream and fold in
pineapple; pour over butter and sugar mixture. Cover with
remaining crumbs. Refrigerate over night. Yield: 9 servings.
Note use of raw eggs; take appropriate precautions.
PUMPKIN DESSERT TORTE (Upjohn)
1 pkg graham crackers ½c sugar Make graham cracker crumbs and mix with 1/3 cup sugar and butter;
(~10) ½ tsp cinnamon press into a 9x13-inch pan. Mix eggs, ¾ cup sugar and cream cheese;
1/3 c sugar ½c milk pour onto the crust. Bake at 350 degrees for 20 minutes. Cool
½c melted butter dash salt completely.
2 eggs 1 envelop plain Combine pumpkin, egg yolks, sugar, cinnamon, milk and salt; bring
¾c sugar gelatin to a boil and mix in 1 envelope plain gelatin that is dissolved in ¼
8 oz cream cheese ¼c cold water cup cold water. Cool.
2c pumpkin 3 egg whites Beat egg whites until soft peaks form; continue beating while
3 egg yolks ¼c sugar gradually adding ¼ cup sugar and beat to stiff peaks [could use Cook
Whip instead]. Fold in pumpkin mixture. Spread on cream cheese
layer. Top with whipped cream or Cool Whip. Chill.
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SOURDOUGH CHOCOLATE CUPCAKES (see Bread_not_sweet for sourdough starter; I haven’t made these)
1c sugar ½c milk Put all ingredients in a large mixing bowl; do not mix until all
1 egg ½ tsp baking soda everything is in the bowl. Mix or beat vigorously.
½c cocoa powder ¼ tsp salt
½c butter ½ tsp baking powder Pour into greased or paper-lined muffin tins. Bake at 400 degrees
1½ c flour ½c sourdough starter for 15 – 18 minutes. Frost, if desired. Yield: 12 – 16 muffins.
1 tsp vanilla extract
TURTLE CHEESE CAKE (Brook Lodge)
Crust: Combine vanilla wafer crumbs and margarine; press into 9” spring form
2 c vanilla wafer crumbs pan. Shape crumbs into a ¼” crust and bring crumbs ½” up the side of
6 Tbs margarine, melted the pan. Bake at 350 degrees for 10 minutes.
Filling:
14 oz Kraft caramels (1 bag) Kraft caramels Melt caramels with milk in 1½ qt heavy saucepan over low heat. Stir
¾ c evaporated milk until smooth and consistency thin. Pour over crust. Top with pecans.
1 c pecan, chopped, toasted
16 oz cream cheese Combine cream cheese, sugar and vanilla. Mix at medium speed on
½ c sugar electric mixer until blended. Add eggs, one at a time, mixing well after
1 tsp vanilla each one. Blend in chocolate; mix well. Pour over pecans. Bake at 350
2 eggs degrees for 40 minutes.
½ c semi-sweet chocolate chips, melted Yield: 12 pieces.
COOKIES
ALMOND BUTTER COOKIES (Better Homes and Gardens; excellent)

Makes 8 dozen
In mixer bowl, cream sugar, butter and cream cheese till light and fluffy. Add egg
1½ c sugar and extracts; beat smooth. Stir together flour and baking powder and mix with
1c butter creamed butter mixture. Divide dough in thirds. Chill 1 portion for 1 – 1½ hours
8 oz cream cheese or till firm. (Makes 8 dozen cookies)
1 egg
1 tsp vanilla extract To second portion of dough, add food coloring and force through cookie press
½ tsp almond extract onto ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes; remove to
3½ c flour wire rack. Brush with egg white and sprinkle with green sugar
1 tsp baking powder
Optional: To third portion of dough, blend in melted chocolate. Pinch off walnut size balls
> green food coloring and roll into logs 2½-inches long. Bake on ungreased cookie sheet at 375 degrees
> 1 egg white, beaten for 8 – 10 minutes; remove to wire rack and cool. Make a powdered sugar icing
> red and green colored sugar and thin ¼ of it to make a dipping consistency. Dip ends of cookie logs then
> 2 oz semisweet chocolate squares, decorate with candies.
melted and cooled (optional)
> powdered sugar icing (optional) Roll out third portion of dough to 1/8-inch thickness. Cut into shapes with cookie
> milk (optional) cutters. Bake on ungreased cookie sheet at 375 degrees for 8 – 10 minutes;
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> decorative candies remove to wire rack and cool. Frost with powdered sugar frosting.
Powdered Sugar Frosting: Beat together 1 c powdered sugar, 1 Tbs butter and 1/8 tsp almond extract. Beat in 1 – 2 Tbs
milk until mixture is of spreading consistency.
Note: I made the entire cookie mixture following directions for “the third portion” and cut with Christmas cookie cutters.
Due to current problem of contaminated eggs, I wouldn’t run the risk of brushing baked cookies with raw egg white; they
could perhaps be sprinkled with colored sugar before baking or maybe brushed with egg white then sugar before baking.
CANDY CANE COOKIES (Better Homes and Gardens; excellent)
¾c butter, softened Cream butter and sugar together; beat in egg and extracts. Stir together flour, salt and
¾c sugar baking powder. Divide dough in half. Stir coconut into one half; blend food coloring into
1 egg other half. Cover and chill each portion 30 minutes.
½ tsp vanilla
½ tsp peppermint extract Divide each dough half into 30 balls (keep the other chilled until ready to use). Roll each
2c flour ball into a 5-inch rope. For each cookie, pinch together the ends of a white and red rope;
½ tsp salt twist ropes together and pinch remaining ends. Place on ungreased cookie sheet, curving
¼ tsp baking powder one end to resemble a cane. Bake at 375 degrees for about 10 minutes. Transfer to a wire
1/3 c coconut (optional) rack and cool. Makes 30 cookies.
1 tsp red food coloring
CHOCOLATE CHOW MEIN COOKIES (Brook Lodge; these are good)
12 oz (1pkg) chocolate chips Melt chips; mix in nuts and chow mein noodles. Drop by teaspoonful on cookie
12 oz (1pkg) butterscotch chips sheet. Refrigerate until set.
1½ c mixed nuts
1½ c chow mein noodles [These could easily be pressed into a dish and cut into bars]
CINNAMON CEREAL COOKIES (Better Homes and Gardens; excellent)
¾c brown sugar, packed ¾c flour In mixer bowl, cream sugar and butter; beat in sour
¼c butter or margarine ¼c wheat germ cream and vanilla. Stir the dry ingredients together
½c dairy sour cream ½ tsp baking soda and stir into the creamed mixture. Drop by rounded
½ tsp vanilla ½ tsp ground cinnamon teaspoonfuls onto greased cookie sheet. Press cherry
1c quick-cooking oatmeal ¼ tsp salt half in center of each cookie. Bake at 375 degrees
24 maraschino cherry halves for 10 – 12 minutes. Cool on cookie sheet 1 minute
then remove to wire rack. Makes 4 dozen.
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CRUNCHY JUMBLE COOKIES (excellent)
1¼ c flour Sift flour, baking soda and salt together in small bowl and set aside.
½ tsp baking soda
¼ tsp salt In large bowl, combine softened butter and sugar; beat until well blended and
½c butter or margarine, softened smooth. Add egg and vanilla and beat thoroughly. Add softened mixture and
1c sugar stir until well combined. Stir in rice cereal, chocolate chips and raisins.
1 egg
1 tsp vanilla Bake at 350 degrees 10 – 12 minutes or until lightly browned. Remove
2c crispy rice cereal, if desired immediately to wire rack or wax paper.
6oz chocolate chips
1c raisins, if desired Makes about 3½ - 4 dozen cookies.
GREAT PUMPKIN COOKIES (The Upjohn Company, 1991)
2c flour Combine flour, oats, baking soda, cinnamon, and salt. Cream butter; gradually
1c quick or old fashioned oats, add sugars, beating until light and fluffy. Add egg and vanilla; mix well.
uncooked Alternate additions of dry ingredients and pumpkin, mixing well after each
1 t baking soda addition. Stir in morsels. For each cookie, drop ¼ cup dough onto lightly greased
1 t ground cinnamon cookie sheet; spread into pumpkin shape using a thin metal spatula. If you feel
½ t salt like it, add a bit more dough to form a stem. Preheat oven to 350degrees F. Bake
1 c butter or margarine, softened 20-25 minutes until cookies are firm and lightly browned. Remove from cookie
1 c firmly packed brown sugar sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted
1 c granulated sugar candy raisins or nuts.
1 egg, slightly beaten
1 t vanilla extract Yield: 19 – 20 really big cookies.
1 c pumpkin
1 c semi-sweet real chocolate Note: I adjust the recipe for using 1 can (1 and ¾ cup pumpkin). The ¼ cup
morsels (and/or raisins) dough does make very large cookies so adjust as desired. Mint chocolate chips
> assorted icing or peanut butter, work well; any of the other flavored chips should work well, also. Rum extract
assorted candies, raisins or nuts might be a nice addition.
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HEATH BAR COOKIES (Brook Lodge)
1½ c butter Chop Heath Bars to medium coarseness.

sugar
2 tsp vanilla extract Cream butter with sugar; beat until fluffy. Add vanilla. Sift together dry ingredients and
3c flour mix into creamed mixture. Add nuts and fold in Heath Bars.
1 tsp baking soda
1 pinch salt Roll into 1x18” rolls as you would refrigerator cookies. Chill at least 2 hours. Slice and
6 Heath Bars, frozen bake at 325 degrees for 5 minutes.
½c nuts, chopped
LEMON-POPPY SEED COOKIES (I haven’t made these but if you like lemon – go for it)
1¼ c sugar With a mixer, cream butter and sugar in large bowl till well blended. Add eggs, syrup,
1c butter, margarine, or poppy seeds, lemon peel and flavorings. Beat till light and fluffy.
shortening
2 eggs Combine 3 cups flour, ginger, baking powder, baking soda and salt. Add gradually to
¼c light corn syrup creamed mixture at low speed. Mix until well blended.
2 Tbl poppy seeds
1 Tbl grated lemon peel Divide dough into 4 quarters. Wrap each in plastic wrap and refrigerate at least one
1½ tsp lemon extract hour. Keep refrigerated until ready to use.
1 tsp vanilla
3c flour Spread 1 Tbl flour on large sheet of wax paper. Place one of the doughs on the paper.
4 Tbl flour, divided Flatten slightly with hands. Turn dough over and cover with another sheet of wax
1 tsp powdered ginger paper. Roll dough to 1/8 inch thickness. Remove top sheet of wax paper and cut out
¾ tsp baking powder cookies.
½ tsp baking soda Place on ungreased cookie sheet about 2 inches apart. Bake 5 – 6 minutes. Do not
½ tsp salt over bake. Cool 2 minutes and remove to wire rack.
MELTING MOMENT COOKIES (recipe on the Cornstarch box; these are good)
1c unsifted all-purpose flour Mix together first 3 ingredients and set aside. In large bowl with electric mixer, beat
½c corn starch margarine until smooth. Beat in flour mixture and vanilla until well blended.
½c confectioners sugar Refrigerate 1 hour. Shape into 1-inch balls. Place about 1½-inches on ungreased
¾c margarine cookie sheet; flatten with lightly floured fork. Bake at 375 degrees for 10 – 12
1 tsp vanilla minutes or until edges are lightly brown. Makes about 3 doz. cookies.
Optional: for chocolate melting moments, sift ¼ cup cocoa and ¼ tsp salt with dry ingredients.
MOLASSES COOKIES (this is from my mother’s side of the family and has been around for a very long time)
2 eggs Beat eggs till light. Add molasses, sugar, syrup, water and vinegar.
1c molasses
2c sugar Sift 2c flour. To 1 cup, add spices, salt and baking soda; combine with the
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1c corn syrup molasses mixture. Add nuts and citron, if desired, that have been dredged in
½c water flour. Mix in additional flour to make a soft dough, mixing thoroughly.
4½ Tbl vinegar
1½ tsp cloves Roll thin, cut into desired shapes.
1½ tsp cinnamon
½ tsp salt Bake in moderate over (~400 degrees), about 10 minutes. Makes a lot of cookies
1½ Tbs baking soda depending on how big you cut them.
½# chopped nuts (optional)
¼# chopped citron (optional)
>> flour
NO BAKE COOKIES
2c sugar 1 tsp vanilla Mix and bring to boil sugar, milk, cocoa, and margarine. Cook 2½ - 3
½c milk ½ c peanut butter minutes. Remove from heat. Add vanilla and peanut butter and mix
2 Tbls cocoa 3 c raw oatmeal well. Pour over 3 c oatmeal and mix. Drop by teaspoon full onto was
1 stick margarine paper and cool.
OLD FASHIONED OATMEAL COOKIES (The Upjohn Company, 1991)
1c raisins (optional) Heat raisins and water to boiling; reduce heat to medium and simmer,
1c water uncovered until raisins are plump (~15 minutes). Drain and reserve liquid.
1½ c sugar Add enough water to reserved raisin liquid to measure ½ cup.
¾c shortening
1 tsp vanilla extract Heat oven to 400 degrees
2 eggs
2½ c whole wheat flour Mix sugar, shortening, vanilla and eggs in large bowl. Mix in raisin liquid;
½ tsp ground cloves stir in remaining ingredients.
2c quick-cooking or regular oatmeal
½c chopped nuts Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie
1 tsp baking soda sheet. Bake 8 – 10 minutes or until light brown. Immediately remove from
1 tsp salt cookie sheet to wire rack.
1 tsp ground cinnamon
½ tsp baking powder Yield: about 6½ dozen
PEANUT BUTTER COOKIES (this is from my mother’s side of the family and has been around for a very long time)
1c Brown sugar Cream sugars, shortening; peanut butter; beat in eggs. Add and mix
1c White sugar in 1c. flour mixed with the baking soda, then mix in the water, and
1c Shortening flavorings. Dough will be really stiff. Form into walnut sized balls.
1c Peanut butter (smooth or crunchy) Place on baking sheet and flatten with fork making a crossed pattern.
2 Eggs No temperature was given. Take a look at similar recipes and use
1½ tsp Baking soda whatever temperature (375? 400?). Cooking time is same as for sugar
3½ c Flour cookies; you can usually tell by “smell” when to start checking for
2 Tbs Water doneness. Make a lot of cookies
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Optional: vanilla, black walnut flavoring, or both
REESE’S PEANUT BUTTER CHIP CHOCOLATE COOKIES (I haven’t made these)
1c butter or margarine Cream butter or margarine, sugar, eggs and vanilla until light and fluffy.
1½ c sugar Combine flour, cocoa, baking soda and salt; mix with creamed mixture.
2 eggs Stir in peanut butter chips.
2 tsp vanilla Drop by teaspoonful onto ungreased cookie sheet; or chill until firm enough to
2c unsifted all-purpose flour handle and shape into 1-inch balls, place on cookie sheet and flatten slightly with
2/3 c Hershey’s cocoa fork.
¾ tsp baking soda Bake at 350 degrees for 8 – 10 minutes. Cool 1 minute on baking sheet before
½ tsp salt removing to wire rack.
2c Reese’s peanut butter chips
(12-oz pkg) Makes about 5 dozen 2½ inch cookies.
ROCKY ROAD (Better Homes and Gardens; excellent)
2c semisweet chocolate chips In saucepan combine chocolate chips, sweetened condensed milk and
14 oz can sweetened condensed milk butter; heat until chocolate is melted. In large bowl, combine
2 Tbs butter marshmallows and peanuts; fold in chocolate mixture. Spread in a
5½ c miniature marshmallows (10½ bag) 13x9x2-inch pan that is lined with waxed paper (or buttered well). Chill
8 oz unsalted roasted peanuts 2 hours or till firm. Cut into 1-inch pieces; wrap in plastic. Makes 8 doz.
SNOW CAPS (BROOK LODGE)
1# white chocolate Bring water to a boiler in bottom half of a double boiler.

3 Tbs peanut butter
1+1/3 c rice crispies Take double boiler off heat. While water is still hot, place white chocolate and
1+1/3 c miniature marshmallows peanut butter in top half of double boiler; place over bottom half to melt together.
1+1/3 c dry roasted peanuts Drop by teaspoon on wax paper. Chill in refrigerator. Store in cool, dry place.
SUGAR COOKIES (this is from my mother’s side of the family and has been around for a very long time)
1c. Brown sugar Cream sugars and shortening; beat in eggs. Add 1c. flour, the baking powder,
1c. White sugar baking soda and vanilla. Mix well. Add additional flour alternately with the
1c. Shortening milk to form a cookie dough that can be rolled and cut. Optional: other
2 Eggs flavorings in addition to the vanilla; sprinkle with sugar (white, colored)
>> Flour before baking; frost after baking, if desired.
4tsp baking powder
1tsp baking soda No temperature was given – suggest trying 375 degrees first and adjust if
1c. Milk needed. After 10 minutes or so, check them (poke with finger – should leave
1 tsp vanilla only slight or no indentation depending on how well “done” you want them).
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Optional: other or additional flavorings, Can under-bake by a minute for softer, chewy cookies.
such as almond, vanilla, banana, etc. Makes a lot of cookies depending on how big you cut them.
Use your imagination for these – use Christmas or Halloween cookie cutters; frost them – sprinkle with colored sugar; add
nuts (ugh); use additional extracts (rum extract is real good, banana, lemon, orange – whatever).
TOLL HOUSE COOKIES
2¼ c flour Combine flour, baking soda and salt.

1 tsp baking soda In a large mixing bowl, cream the butter with the sugars and the vanilla; Add eggs,
1 tsp salt one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in
1c butter, softened chocolate chips and nuts. Drop by rounded teaspoonfuls on ungreased baking sheet
¾c granulated sugar (I’ve always used a greased cookie sheet).
¾c packed brown sugar Bake at 375 degrees for 9 – 11 minutes or until golden brown. Cool 2 minutes on
1 tsp vanilla extract baking sheet before removing to wire rack.
2 eggs Makes about 5 dozen 2½ inch cookies.
1¾ c choc chips Variations: 1) use any flavor of chips you want. 2) Spread dough into a greased 15x10
1c chopped nuts (optional) inch jelly roll pan; bake 20 – 25 minutes or until golden brown. Cook in pan and cut
into bars or squares.
DONUTS_MUFFIN (ALSO SEE “BUCUITS/MUFFINS”)
BAKED APPLE MUFFINS (Brook Lodge)
1½ c flour, sifted 1 egg Sift together flour, baking powder, salt, nutmeg, and ½ c sugar.
1¾ tsp baking powder ¼c milk Cut in butter until mixture is fine. Mix together egg, milk and
½ tsp salt ½c raw apple, grated apple; add to dry ingredients and mix quickly just until all flour is
½ tsp nutmeg ½c butter moistened. Fill greased mini-muffin tins 2/3 full. Bake at 350
½c sugar 1/3 c sugar degrees for 14 minutes or until golden. Mix 1/3 c sugar and
1/3 c butter 1 tsp cinnamon cinnamon. Remove muffins from pans and immediately roll in
melted butter then in cinnamon-sugar mixture. Makes 2 doz.
BLUEBERRY MUFFINS (Brook Lodge)

Cream sugar and margarine. Add eggs and beat well.
3¾ c pastry flour 3 Tbs margarine Sift dry ingredients and alternately with milk. Fold in
2 Tbs baking powder 2 eggs, slightly beaten blueberries. Fill muffin tins 2/3 full. Sprinkle tops with
1 tsp salt 1½ c milk a little sugar before baking. Bake at 400 degrees for 20
1c sugar 1c blueberries minutes or until done.
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FRENCH DOUGHNUTS (people who have these for the first time ask for the recipe)
1/3 c shortening ½ tsp salt Mix shortening, ½c sugar and egg till well combined. Mix flour,
½c sugar ¼ tsp nutmeg baking powder, salt and nutmeg together. Add flour mixture to
1 egg ½c milk the shortening mixture alternately with the milk; mix just until
1½ c flour 9 Tbs butter, melted combined. Fill well-greased muffin tins 2/3 full.
1½ tsp baking powder ¾c sugar
1½ tsp cinnamon Bake at 350 degrees for 20 – 25 minutes or until golden brown.
Immediately roll in the melted butter, then in the cinnamon-sugar
mixture. Cool on wire rack. Makes about 1 doz.
Note: Could also add about ¼ tsp of cloves, mace, and/or allspice to the cinnamon-sugar mixture for more flavor. These are really good, but dry – need
to have something to drink with them. Compare these to Brook Lodge Baked Apple Muffins.
LEMON MUFFINS (Brook Lodge)
2c flour 1/3 c oil Heat oven to 400 degrees. Grease bottoms of muffin tins or
½c sugar 1 egg, slightly beaten line with paper muffin cups.
3 tsp baking powder Glaze In medium bowl, combine flour, sugar, baking powder, salt
½ tsp salt 1/3 c powdered sugar and lemon peel. Mix milk, oil and egg; all to dry ingredients
1 Tbs lemon zest, grated 1/8 tsp nutmeg and mix just till dry ingredients are moistened. Fill muffin
1c milk 2 tsp lemon juice tins 2/3 full. Bake 18 – 22 minutes or until toothpick
inserted in center comes out clean. While muffins are
baking, mix glaze ingredients. When muffins are done,
brush with glaze and bake an additional 3 – 5 minutes.
Makes 1 dozen.
LEMON-POPPY SEED MUFFINS (I haven’t made these, but should be good if you like lemon)
2c flour Preheat oven to 400 degrees.

½c sugar 1) Combine first 6 ingredients (flour through salt) in a medium bowl; make a well in
2 Tbs poppy seeds the center of the mixture.
1 tsp baking powder 2) Combine oil, lemon zest, lemon juice, yogurt and egg; stir well.
1 tsp baking soda 3) Add wet ingredients to dry ingredients, stirring just until moist.
¼ tsp salt 4) Spoon batter into each of 12 muffin cups that are coated with cooking spray.
3 Tbs veg oil 5) Bake for 14 minutes or until toothpick inserted in center comes out clean.
1 tsp lemon zest
2 Tbs fresh lemon juice Remove from pan immediately and cool on rack. Makes about 1 dozen.
8 oz lemon low-fat yogurt
1 large egg, beaten Per muffin: 179 calories (25% from fat); 172 mg sodium; 4.9g fat
> cooking spray
NO-FRY DOUGHNUTS
2 pkg active dry yeast In large bowl of electric mixer, dissolve yeast in ½ c warm water. Stir in milk, sugar,
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¼c warm water salt, nutmeg, cinnamon, eggs, shortening and 2 c flour. Beat on low speed ½ minute,
1½ c lukewarm milk scraping sides of bowl constantly. Beat two minutes on medium speed, scraping sides of
(scalded & cooled) bowl occasionally. Stir in remaining flour until smooth. Cover; let rise in warm place
½c sugar until doubled in bulk, about 1 hour.
1 tsp salt
1 tsp nutmeg Turn dough out onto well-floured board. Roll lightly to coat with flour (dough will be
¼ tsp cinnamon soft to handle). Roll dough to ~ ½ inch thickness; cut with 2½ inch doughnut cutter.
2 eggs Carefully place 2” apart on greased baking sheet. Brush with melted butter. Cover; let
1/3 c solid veg shortening rise until doubled (about 20 minutes). Bake at 425 degrees 8 – 10 minutes or until
4½ c flour golden. Immediately brush with melted butter and then in sugar or cinnamon sugar, if
~½ c butter, melted desired. Makes about 2 dozen.
ORANGE BRAN MUFFINS (Brook Lodge)
½c all bran cereal ½c crushed pineapple, Heat oven to 400 degrees. Mix cereal and orange juice; let
½c orange juice drained stand. Creat butter and sugar until light and fluffy. Add egg
½c butter or margarine 1¾ c flour, sifted and beat well. Combine cereal mixture with milk and
½c sugar 2 tsp baking powder pineapple. Add sifted flour mixture to butter – sugar
1 egg ¼ tsp baking soda mixture alternately with cereal mixture, blending well. Fill
¼c milk ½ tsp salt greased muffin tins 2/3 full. Bake for about 20 minutes or
until golden brown. Makes 18.
PUMPKIN MUFFINS (The Upjohn Company)
2¼ c sugar ½ tsp baking powder Preheat oven to 350 degrees.

3 eggs, beaten 1½ tsp baking soda Mix all ingredients thoroughly. Fill muffin papers
½c shortening 1 tsp salt using about ¼ c batter. Bake for 20 – 25 minutes.
12 oz pumpkin 1 tsp cinnamon
1¾ c + 2 Tbs all-purpose flour ½ tsp cloves [scant on directions; refer to other recipes]
2 Tbs bread flour 5-1/3 oz water
4 oz walnuts
PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER (Brook Lodge)
15 oz canned pumpkin puree Preheat oven to 350 degrees.

2c brown sugar, packed Stir pumpkin, sugar and margarine in a large bowl. Add the eggs and
1c margarine, melted beat until the mixture is smooth. Stir in the cider.
4 large eggs
½c apple cider Sift the flour with the baking soda, baking powder, salt and spices.
3½ c flour Gradually stir the flour mixture into the pumpkin mixture until
2 tsp baking soda thoroughly mixed. Fold in the crystallized ginger until evenly
2 tsp baking powder distributed. Fill muffin cup almost to the top. Bake 20 – 25 minutes or
1 tsp salt until puffed and golden.
4½ tsp ground cinnamon
4½ tsp ground ginger Yield: 26 – 28 muffins. They freeze very well.
1 tsp grated nutmeg
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½ tsp ground cloves [The crystallized ginger could be omitted; maybe add chocolate chips]
1c crystallized ginger, finely chopped
SIX MONTH BRAN MUFFINS (Brook Lodge)

[Note: this makes 4 doz; can easily be
halved or quartered] Mix bran cereal with boiling water, set aside to cool. Cream sugar and oil; add
2c 100% Nabisco bran cereal eggs and mix. Add All Bran and mix. In a separate bowl, mix flour with salt and
2c water, boiling baking soda. Add buttermilk alternately with flour mixture to the sugar-oil-All
2½ c sugar (I use brown sugar) Bran mixture. Add cooled bran and raisins; mix all together.
1c Mazola oil Store in a covered bowl in the refrigerator; flavor improves with age.
5c flour, sifted Fill well-greased muffin tins 2/3 full. Bake at 400 degrees for 15 – 17 minutes or
1½ tsp salt till done.
5 tsp soda Brook Lodge recipe recommends not storing for longer than 4 weeks as batter
4 eggs tends to separate. However, it also states to not substitute brands; I’ve never had
4c Kellogg’s All Bran a problem with other brands but then I’ve never stored the batter on a long-term
1 qt buttermilk basis.
1# white raisins (optional)
SWEET_STUFF\ICE CREAM
Brook Lodge ice cream recipes are straight forward:
– Brandy Ice Cream: 1 qt ice cream that is softened then mixed 1/3 c brandy (that’s the recipe)
– Ice Cream Surprise: chocolate ice cream topped with mixture of coconut, orange zest & sugar; with or without liqueur
– Ice Cream Ball with Fruit en Coquille: baked meringue shells filled with ice cream and fruit
– Orange Sherbet Ambrosia: small scoop each of orange and lemon sherbet, with 3-4 sections Mandarin oranges, topped
with Grand Marnier or Cointreau and sprinkled with coconut
Brook Lodge recipes for other desserts that I didn’t think you would make so let me know if you want any or all of them:
– Ice Cream Treasure Squares
– Lemon Soufflé – a fairly standard recipe
– Danish Rum Pudding – a rum-flavored creamy custard with Melba Sauce (thickened raspberry topping)
– Pears Punjab
– Marbled Raspberry Mousse – on the expensive side considering the cost of raspberries
PIES
BIG APPLE PIZZA (this is like a flat, open-face “pie” – it’s really good!)
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Pie dough Make enough pastry dough or pie crust to fit a large cookie sheet or pizza pan. Roll out, put into a
large cookie sheet or pizza pan. Flute a ¾-inch edge with pastry dough.
7 tart apples
½c sugar Core but do not peel apples* (~7 cups). Slice just less than ½ inch thick. If using cookie sheet,
1 tsp cinnamon slightly overlap the apples on the dough; if using pizza pan, overlap slices following circular shape
¼ tsp nutmeg of pan.
¾c flour Combine sugar, cinnamon, and nutmeg; sprinkle evenly over apples.
½c sugar Combine flour and sugar; cut in butter or margarine till butter is the size of small peas. Sprinkle
½c butter or evenly over apples.
margarine Bake at 400 degrees for 20 – 25 minutes or until crust is brown and apples are done (they are easily
pierced with toothpick or fork).
* baking does not soften the peel. If the apples have a tough skin (e.g., they are not in season, peel the apples). Unpeeled is
more aesthetic but tough peels make it harder to cut and make for chewy eating.
FRESH APPLE PIE (Brook Lodge)
4# apples, peeled 1 tsp nutmeg Mix apples, sugars, and spices in pot and bring to boil; cook until tender.
and sliced 2 tsp cinnamon [Well, tho’ not in the recipe, it appears some water is required if it’s to be
2+2/3 c brown sugar 1 tsp salt brought to a boil – try 1c and add more, if needed. As it starts to cook, the
2c white sugar 3 oz butter sugars and apples will increase the volume of liquid that’s in the pot.]
2 oz cornstarch Mix corn starch and flour with 1 cup water, add a little at a time to apples
2 oz flour until they are the right consistency. Cool and add butter. If apples are too
thick after cooling, add apple juice. Makes two 9” pies.
FRESH BLUEBERRY PIE (Upjohn)
¼ oz plain gelatin 1 Tbs egg Dissolve gelatin in cold water then heat over hot water.
2 Tbs cold water ¼ tsp vanilla Mix remaining ingredients, except whipped cream, together.
½c sugar ½ pt whipping cream, whipped Add the warm gelatin. Pour into baked pie shell (could use
1 Tbs margarine 1 pt blueberries graham cracker crust). Serve with whipped cream.
pinch salt
LIQUOR PIE
1 9” pie shell, baked Liquor variations (or come up with your Beat sugar and egg yolks together. Slowly and
1c boiling water own): with stirring, mix in boiling water (yolks should
½c sugar thicken but not separate and cook). Dissolve
3 egg yolks, slightly Mai Tai: 2 Tbs rum with small can of gelatin in milk; slowly stir it into the egg yolks.
beaten pineapple Refrigerate 45 minutes, then mix in the liquor(s)
1 envelope plain gelatin of your choice and the whipped cream. Pour
¾ c milk Grasshopper: 1 tablespoon each of into the pie shell and refrigerate until firm.
½ pt whipped cream creme de menthe and creme de cocoa.
This can easily be just a “pudding” – omit the crust. A graham cracker crust would be good.
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PEANUT BUTTER PIE (Grandma Lewis; this tastes much like pecan pie)
1c corn syrup, light or dark Combine the filling ingredients and mix well*. Pour into pie shell. Bake at 400
1c sugar degrees for 15 minutes then reduce to 350 degrees and continue baking for 30 – 35
3 eggs, slightly beaten minutes. Filling will be slightly less set in the center but will firm as it cools.
½ tsp vanilla flavoring
1/3 c peanut butter, chunky style *Note: can add additional chopped nuts (peanuts, walnuts, pecans – whatever) to
filling.
1 9” pastry shell, unbaked
PIE CRUST (Brook Lodge)
4c flour, sifted Mix flour, salt, and baking powder. Cut in lard and till mixture is size of small peas. Add water
½ tsp salt and blend. Divide dough in fourths and cool [wrap in plastic wrap and refrigerate at least ½
½ tsp baking powder hour].
1½ c lard (cold) Roll out dough to 1/8-inch thickness, one-quarter at a time on floured surface. Place in pie pan,
4 Tbs ice water wet edge. Fill with half the cooled apple mixture. Place top crust and crimp edge; vent top.
Bake at 400 degrees for ~15 minutes; reduce heat to 350 degrees and continue to bake until
golden [no time was given]
PUMPKIN PIE (From Libby’s pumpkin can label)
1 9” deep dish unbaked pie shell (4 cup Preheat oven to 425 degrees F.
volume)
2 eggs My directions: put pumpkin in mixing bowl and mix in the sugar.
1 can pumpkin (16oz) Put eggs in the pumpkin can, beat well and add to the pumpkin; beat
¾c granulated sugar well. Add all the spices to the pumpkin and mix well. Pour the evap
½ tsp salt milk in divided portions into the can. Pour each portion into the
1 tsp ground cinnamon pumpkin, mixing well after each addition (this cleans out the can of
½ tsp ground ginger both the remaining pumpkin and eggs.) Mix in any remaining
¼ tsp ground cloves evaporated milk.
1 can evaporated milk (12 oz or ½ cups – if can is
less than 12 oz, make up difference with milk Bake for 15 minutes at 425. Reduce heat to 350 and bake for
or water) another 40 – 50 minutes or until knife inserted in the center comes
My changes: our clean.
¾ tsp cloves
¾ tsp allspice [From Libby’s label – if shallow pie shells (2 cup volume) – use 2
½ tsp nutmeg (or ¾ tsp mace) pie shells. Bake at 450 for 15 minutes and at 350 for 20-30 minutes.
FRESH RHUBARB PIE (Upjohn)
4c raw rhubarb, cut Mix all ingredients together and pour into a prepared pie shell. Dot top with butter.
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1½ c sugar Cover with top crust, crimp edges and make vent holes. [Can brush top crust with
1 egg, beaten beaten egg or egg white then sprinkle with sugar]. Bake at 350 – 375 degrees for one
pinch salt hour or until done.
2 Tbs flour
¼ orange, ground (with rind) This pie was very popular.
STRAWBERRY PIE
1 Regular pie crust or quickie crust (1 Spread cream cheese in bottom of cooled pie crust. Slice berries on top.
stick butter, 1 cup flour, 3 T sugar).
Bake until slightly brown. Cool. – Mix the berries with the cooled jello mixture then putting the berries on
[Note: Graham cracker crust also works the cream cheese and pouring the sauce over them. This makes for a more
well.] even coating of the berries.
1½ qt Strawberries – This isn’t an overly sweet pie, especially depending on the sweetness of
3 oz cream cheese the berries, and will be somewhat disappointing to those who have a sweet
tooth.
Boil the following until thickened, cool and – Can use fat-free cream cheese or just omit the cream cheese.
pour over berries: – I usually skip the pie crust w/cream cheese part altogether and pour the
½c Sugar hot (raspberry) jello mixture over fresh, sliced berries, using 2-3 qts
2 Tbs Cornstarch strawberries as the hot liquid brings out the juice in the strawberries.
1c Water – Unless it’s eaten within a day or so, sugar-free jello turns watery.
3 Tbs Strawberry jello (I use raspberry – With a little more cornstarch, this mixture can be made into a strawberry
jello) glaze.
VEGETABLES
ARTICHOKES FLORENTINE (Brook Lodge)
2 #2 can artichoke hearts 1c Swiss cheese Line pan with artichoke hearts and cover with cooked,
40 oz frozen spinach ½c parmesan cheese drained spinach. Drizzle with melted butter. Cover with
3c Mornay sauce (see ½c onions onions sautéed in butter. Make Mornay sauce and add Swiss
Sauces) 1 Tbs butter, melted cheese. Pour over spinach and sprinkle with parmesan cheese.
Yield: 6 servings
BAKED LIMA BEANS (Brook Lodge)
1# small dried lima beans ¼ c catsup Soak beans over night, drain and cover with water. Boil beans until
1c light brown sugar 1/3 c onion, diced tender. Add remaining ingredients [I assume beans are drained,
2 tsp mustard 1# bacon, cut up first], pour into a 2 qt casserole or bean pot and bake, covered at
325 degrees for 3 hours. Yield: 8 – 10 servings
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THREE BEAN CASSEROLE
Follow the recipe on the mushroom soup can but instead of the adding the soup-can of milk (or however much is called for),
add a 4oz can of mushrooms with most but not all of its liquid plus a 4oz can of mushrooms that’s been drained. Consider
also adding a can of julienne-cut water chestnuts, some curry powder (~1 teaspoon), some dill weed, cooked crumbled
bacon (or ham) or whatever. By the way, I tried French’s cheese-flavored onions and didn’t care them.
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BROCCOLI OR CABBAGE NUT CASSEROLE (Brook Lodge)
20 oz chopped broccoli or 1 ¾c pecans, chopped Cook broccoli according to package directions, or

medium head cabbage, 2 eggs, well beaten cabbage, with salt; drain. Add soup, mayonnaise and
chopped 1 medium onion, chopped pecans; mix well. Add eggs and onion; pour into
11 oz can cream of mushroom 1c sharp cheddar cheese, greased 1 or 2 qt casserole. Sprinkle with ½ c cheese;
soup grated top with bread crumbs and sprinkle with ½ c cheese.
1c mayonnaise 1 c bread crumbs, buttered Bake at 350 degrees for 30 minutes or until nicely
browned. Yield: 8 – 10 servings
GLAZED CARROTS SUPREME OR COINTREAU CARROTS (Brook Lodge)
1 bunch carrots, fresh and slender Clean carrots. Melt butter in medium skillet, add carrots and any water that
2 Tbs butter clings to them, and liqueur. Season lightly with salt. Cover and simmer,
¼c orange-flavored liqueur turning occasionally to coat all sides, for about 15 minutes or until tender.
> salt Yield: 5 servings
VICHY CARROTS (Brook Lodge)
1# carrots Clean carrots and drain well. In very heavy pan, melt butter and add carrots. Cover
4 Tbs butter or magarine and cook over medium heat just until tender. If needed, add sugar to taste. Mix with
> sugar to taste parsley and serve. Yield: 4 servings
1/3 c fresh parsley, chopped
WINTER CARROT CASSEROLE (Upjohn)
1# carrots, sliced 1 Tbs margarine Cook carrots in boiling water just until tender; place in casserole
½c mayonnaise ½c onions, chopped dish. Mix mayonnaise, horseradish, salt and pepper; spread over
1-2 Tbs horseradish ¼c cornflake crumbs carrots. Sauté onion in margarine; add cornflake crumbs and
> salt & pepper, to 2 Tbs parsley parsley; sprinkle over carrots. Bake at 350 degrees for 20
taste minutes. [I prefer to mix the onions, mayo and horseradish with
the carrots.]
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CABBAGE – FREEZER COLESLAW (this is very good)
1 med head cabbage ¾c water Shred cabbage and mix with salt; let stand 1 hour. Add
1 tsp salt 2c sugar carrot and green pepper. Mix vinegar, water, sugar, mustard
1 green pepper, chopped 1 tsp whole mustard seed seed and celery seed. Boil 2-3 minutes, cool to lukewarm
1 carrot, grated 1 tsp celery seed and pour over slaw mixture. Put in containers, leaving ½-
1c white vinegar inch head space and freeze. Can be re-frozen.
SCALLOPED CORN
16 oz can creamed corn Combine all ingredients. Pour into a Note: This is a versatile recipe; amounts of
12 oz can evaporated milk suitable, well-greased casserole dish. ingredients vary widely between recipe books.
2 eggs, beaten Dot with butter (if desired). Bake @ Add grated cheese (swiss or whatever), chopped
~28 saltines, crushed 350 for ~ 1 hour or until knife inserted ham, chopped green pepper, chopped onion. To
> salt/pepper, to-taste in the center comes out clean. (Baking make less, reduce the amounts of crackers and
time varies with the type of dish used) milk and use 1 egg. Use regular or skim milk.
CUCUMBERS IN SOUR CREAM (from Better Homes and Gardens)
2 medium cumbers, thinly sliced ½ tsp salt Combine cucumbers and onions. Stir together sour cream,
1 medium onion, thinly sliced 1 Tbs sugar sugar and salt; toss with cucumbers and onions. Cover and
½c sour cream 1 Tbs vinegar chill, stirring occasionally. Makes 3 cups.
1 tsp dried dill (optional)
CUCUMBER – FREEZER PICKLES (these are very good)
7c cucumber, sliced thin 2 c sugar Mix vinegar and sugar until sugar dissolves. Combine all
1c onions, sliced thin 2 tsp pickling spice ingredients and mix well. Put into freezer containers and
1c green pepper, chopped 1 tsp celery seed freeze.
1c cider vinegar Note: we all liked these.
PARTY EGGPLANT PARMESAN (from Better Homes and Gardens)
¾c soft bread crumbs (1 slice) Combine crumbs, milk, salt and pepper with the ground
1/3 c milk meat. Shape into 8 patties. Brown on both sides in a small
1 tsp seasoned salt amount of cooking oil. Remove from skillet.
1 tsp seasoned pepper
1# ground beef Brush eggplant with oil; coat with flour. Brown the eggplant
½# ground veal in the same skillet. Arrange slices in a 13x9x2-inch baking
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>> cooking oil dish. Top each slice with a meat patty.
1 medium eggplant, peeled and cut into 8 equally
thick slices Combine tomato sauce, water, and oregano; pour over the
¼c all-purpose flour meat patties. Sprinkle with Parmesan cheese.
16 oz tomato sauce with mushrooms
¼c water Bake, uncovered at 350 degrees for 20 – 25 minutes.
¼ tsp oregano, dried and crushed
½c Parmesan cheese, grated Makes 8 servings.
Can use 1½ # ground beef instead of using veal.
EGGPLANT PARMIGIANA (from Better Homes and Gardens)
¼c all-purpose flour Combine flour and salt. Dip eggplant into beaten egg, then
½ tsp salt in flour mixture. In large skillet brown eggplant in hot oil;
1 medium eggplant, peeled and cut into ½ inch slices drain well on paper toweling. Place 1 layer of eggplant in
1 beaten egg 10x6x2 inch baking dish, cutting slices to fit. Sprinkle
½c cooking oil with half the Parmesan. Top with half the tomato sauce
1/3 c grated Parmesan cheese and half the mozzarella. Repeat, cutting mozzarella, as
* homemade tomato sauce needed to fit.
6 oz sliced mozzarella cheese
* Homemade tomato sauce:

1/3 c onion, chopped 1/3 c tomato paste In a saucepan, cook onion, celery, garlic and
¼c celery, finely chopped ½ tsp salt parsley in the oil until the onion and celery are
½ garlic clove, minced ½ tsp oregano, dried and crushed tender but not brown. Stir in the tomatoes, tomato
1 tsp parsley flakes ¼ tsp pepper paste, salt, oregano, pepper and bay leaf. Simmer
2 Tbl cooking oil 1 bay leaf gently, uncovered, 45 – 50 minutes. Remove bay
16 oz Italian tomatoes leaf.
Can use canned tomato sauce but the above is better and can be used for other recipes. Make in quantity and freeze.
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EGGPLANT – MOUSSAKA FOR A CROWD (from Better Homes and Gardens; this is very good)
2 large eggplants, peeled and cut into ½ Brush both sides of eggplant slices with the oil, sprinkle with salt, and
inch slices brown in a large skillet, about 1½ minutes, each side. Drain and set aside.
¼c cooling oil
2# ground lamb or ground beef In same skillet, cook the lamb or beef, onion and garlic till meat is brown
1c onion, chopped and onion is tender; drain off excess fat. Stir in tomato sauce, wine,
1 garlic clove, minced parsley, oregano, ¼ tsp cinnamon, 1 tsp salt. Simmer, uncovered, for 10
1 8 oz can tomato sauce minutes. Gradually stir mixture into the 1 beaten egg.
¾c dry red wine
2 Tbs parsley, snipped (or ~1 Tbs dried) Meanwhile, in a saucepan melt butter or margarine, stir in flour, 1 tsp salt
¼ tsp oregano, dried and crushed and pepper (making a roux). Add milk all at once; cook and stir till
¼ tsp cinnamon, ground thickened and bubbly. Gradually stir the hot sauce into the 3 beaten eggs.
1 tsp salt
dash pepper In a 13x9x2 inch baking dish, arrange half the eggplant. Pour all the meat
1 egg, beaten mixture over; top with remaining eggplant. Pour milk mixture over all.
¼c butter or margarine Top with Parmesan and sprinkle with cinnamon.
¼c all-purpose flour
1 tsp salt Bake at 325 degrees for 40 – 45 minutes. Top with more parsley, if
2c milk desired.
3 eggs, beaten
½c Parmesan cheese, grated Serves 8-10
>> cinnamon, ground
Ground beef is just a personal preference; I eat lamb only if I don’t have a choice. This is good using mozzarella instead of
parmesan or a combo of mozzarella and parmesan. It freezes very well.
HOT AND SOUR CHINESE EGGPLANT [OR BROCCOLI] (from Allrecipes.com – this is a great glaze or sauce)
2 long Chinese eggplants, cubed Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with
1½ Tbs soy sauce enough water to cover, and let stand for 30 minutes. Rinse well, and drain
1 Tbs red wine vinegar on paper towels.
1 Tbs white sugar In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile
1 green chile pepper, chopped pepper, cornstarch and chili oil. Set the sauce aside.
1 tsp cornstarch Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry
½ tsp chili oil, or to taste the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour
2 tsp salt in the sauce, and cook and stir until the sauce is thick and the eggplant is
2 Tbs vegetable oil evenly coated. Serve immediately.
Check the quantities of liquids used; it doesn’t make much and is a very thick glaze rather than a sauce. I doubled the recipe
and thinned it out with water (could use a stock) to make a thick sauce, used 2 tsp soy sauce to reduce the amount of sodium
and added a lot of garlic. Check out the comments in the Allrecipes.com file; others used rice wine vinegar in place of red
wine, other or additional vegetables, thinly sliced pork or other meat, etc.
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EGG ROLLS (Chinese coworker of Judy Russell, from who we obtained Cathy and Rudy)
½–1 gal corn oil 1½ carrots, julienne Place cabbage in boiling water for 1 minute, then place
1 med head cabbage, shredded 3 black mushrooms, in cold water. Place cabbage on a dish towel and wring
2c shrimp, chopped & drained soaked 1 hour out water. Squeeze until all water is removed or hands
¾# lean ground port ½ - ¾ tsp salt are numb. Place pork, shrimp, and bean thread in a
1 med onion, minced 1/8 tsp pepper large bowl. Add mushrooms after removing stems and
½ pkg bean thread, cut and soaked 1 egg white slicing very thinly. Mix like kneading. Knead in ¼ tsp
for ½ hour salt and the pepper, then knead in onion. Knead in the
well squeezed cabbage and the carrots.
Prepare egg roll shell. Pull apart the egg roll wrapper; check for the inside, which is rough and the outside, which is smooth.
Cut one wrapper in thirds for use as liners. Place a liner diagonally across the inside of an egg roll wrapper, then place ~¼
cup mixture on the wrapper. Begin rolling a couple of turns then fold the ends in and complete rolling. Brush with egg
white. Deep fry (375 degrees) for 6 – 10 minutes, or until golden brown. Drain and let cool for 15 minutes.
(Just the filling (using button mushrooms instead of black) makes for good eating. I’ve made it using salad shrimp and
leaving them whole and using just sliced mushrooms; I didn’t add pork but it would be better with it).
SPICY GREEN BEANS (Brook Lodge)
9 oz frozen green bean, French style 1 Tbs vinegar Cook green beans according to package directions.
½c celery, finely chopped ¼ tsp dill week Combine remaining ingredients and mix with the
¼c onion, finely chopped 1/8 tsp pepper beans. Heat through.
2 Tbs pimiento, diced > salt to taste
1 Tbs water > margarine
BAKED BEANS (Brook Lodge)
2 qt can, Great Northern Beans, precooked Mix all ingredients. Bake at 300 degrees for 2-3 hours.
2-3 c medium brown sugar
½-1# bacon*, cut in 1” pieces * bacon may be partially cooked, if desired.
1½ tsp dry mustard
FRITTERS (This is from Food TV series “Chopped” –I haven’t tried it but the judges gave it great reviews)
Pizza dough – the contestant used pre-packaged dough. Mixed chopped vegetable(s) with the pizza dough; I’m
Vegetable(s) – whatever you want. Chop into ~ ½ inch guessing maybe equal amounts of dough and vegetable(s).
pieces (this is a guess). Season – I assume salt, pepper and Let rise for a few minutes. Break off amounts roughly
whatever else you want. equivalent to a little less than 2 Tbls (this is just a guess
Tip: buy uncooked pizza dough from a pizza place. from what I saw on the tube). Deep fry until golden.
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MUSHROOMS FLORENTINE (Brook Lodge)
2 pkg frozen, chopped 1# fresh mushrooms, dry and Cook spinach according to package directions; drain well.
spinach sliced Place in bottom of shallow, greased casserole; sprinkle with
1 tsp salt 2 Tbs butter salt, onions and melted butte. Layer ½ cup cheese over
¼ c onion, chopped 1 c cheddar cheese, grated spinach. Sauté mushrooms in butter. Add to casserole;
¼ c butter, melted > garlic salt to taste sprinkle with garlic salt and remaining cheese. Bake at 350
degrees for 20 minutes. Yield: 6 servings
MUSHROOMS – BARLEY CASSEROLE (Brook Lodge)
¼ c butter ½ c pimiento, coarsely Melt butter in saucepan; stir in onions and mushrooms; saute
1 medium onion, chopped chopped until onions are golden and mushrooms are tender. Add barley
1½ c mushrooms, trimmed 1 c chicken stock and cook until mixture is a delicate brown. Transfer to a
and sliced > salt & pepper, to greased casserole dish; add pimiento and chicken stock; salt
¾ c pearl barley taste and pepper to taste. Cover and bake at 350 degrees for 50 – 60
minutes or until barley is tender and liquid is absorbed. If
needed during baking, add more stock. Yield: 8 servings
FRENCH STYLE PEAS (BROOK LODGE)
2½ # frozen peas ½ Tbs salt Cook peas according to package directions. Add butter and dry
2 Tbs sugar > butter, to taste ingredients. Serve
1 tsp thyme Yield: 10 – 12 servings
BEER-BAKED SCALLOPED POTATOES (from Cooking Light magazine)
> cooking spray ½ tsp salt, divided Preheat oven to 350 degrees
1 tsp veg oil ¼ tsp pepper Spray skillet with cooking spray; add oil, and place over
1½ c onions, vertically sliced 2 Tbs flour medium heat until hot. Add onion, and sauté 5 minutes.
1c beer ½c skim milk Add beer; cook 12 minutes or until most of the liquid is
2# medium red potatoes, ½c (2oz) grated Swiss evaporated. Add salt, pepper, and flour; stir until flour is
peeled and cut into 1/8- cheese evenly coated. Mix in milk, cheese and potatoes.
inch slices Transfer to a baking dish coated with cooking spray. Bake
for 30 – 40 minutes, or until potatoes are cooked through.
Cooking Light uses small amounts of oil, skim milk and only 2 oz cheese. It could easily be modified for a richer version.
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POTATOES BAKED IN VERMOUTH

I can’t find the recipe but from memory – cut potatoes into ~1/8-inch slices. Arrange in a single layer in a greased-casserole
dish by just overlapping the slices. Sprinkle with salt and pepper (optional: sprinkle with paprika for color.). Pour in
vermouth to a depth of ~½ inch. Bake at 350 till potatoes are cooked through.
I remember that after an hour, the potatoes were still not done. If you decide to try this recipe, I recommend: 1) adding some
thinly slice onions and 2) covering the dish with foil for about ½ hour, then checking the potatoes. If they are at least half-
done, remove the foil and continue baking until the liquid is essentially evaporated.
BELGIAN SAUERKRAUT (Upjohn)
1 pt sauerkraut ¼ tsp oregano Mix all ingredients; simmer until flavors are well blended.
4 oz tomato puree ¼ tsp basil Discard bay leaf. Top with Baco-Bits just before serving.
4 oz water 3 Tbs margarine
1 bay leaf Yield: 4 – 6 servings
SWEET-SOUR SAUERKRAUT (this is good; aka – German sauerkraut)
4# fresh pack sauerkraut (usually in meat case). Wash kraut twice and drain. Add 2 cups water, peppercorns,
> a few peppercorns celery seed, mustard and bay leaves. Bring to a boil, reduce to
1 tsp teaspoon celery seed simmer and cook just until tender.
1 tsp teaspoon dry mustard Meanwhile, cook bacon till semi-crisp. Add 2 medium chopped
2 bay leaves onions and sauté till onions are translucent. Add brown sugar and
¼c brown sugar vinegar; mix well. Mix in flour and, with stirring, enough water to
1 Tbs vinegar make a very thick sauce (thickener). Stir into to the sauerkraut and
¼c flour heat through.
> water Note: if too thick, thin with a little water.
SPINACH BALLS (Brook Lodge; very good and can be made with finely chopped broccoli instead of spinach)
20 oz frozen, chopped spinach* 4 eggs, beaten Cook and thoroughly drain spinach. Mix all
1 small onion, finely chopped ¾c butter, melted ingredients and chill. Roll into balls (can be frozen
2c Pepperidge Farm stuffing ½ tsp thyme on a tray, then stored for use when needed). Take out
½c parmesan cheese > garlic, salt, pepper as many as needed. Bake at 350 degrees for 15
* can use broccoli instead minutes or until lightly browned
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HERB SEASONED SQUASH (Brook Lodge)
3 acorn squash ¼c water Bake squash, remove pulp and mash. Sauté onion in
½c onion, chopped 1c crushed seasoned butter and mix with squash along with beaten egg.
3 Tbs butter herbed stuffing mix Dissolve bouillon cube in water; mix with squash. Add ½
1 egg, slightly beaten 1 Tbs sugar c stuffing and sugar; mix well. Put into squash shells or
1 chicken bouillon cube casserole dish; top with ½ c stuffing mix. Bake at 400
degrees for 10 – 15 minutes or until heated through.
SQUASH LAMARCHE (Brook Lodge)
1 Tbs oil 2# green zucchini, diced Render bacon in oil; remove and crumble. Sauté onion
4 oz bacon 1# tomatoes, fresh and green pepper in bacon grease. Add zucchini and
½ onion, julienne cut ¼ tsp sweet basil cook just a few minutes. Add tomatoes (peeled, seeded
½ green pepper, julienne cut > garlic powder and diced), basil, garlic powder (to taste), reserved
½c chicken broth, very strong > white pepper, to taste bacon, and chicken broth; cook about 10 minutes.
(6 bouillon cubes) > Lawry’s seasoned salt Season to taste with pepper and Lawry’s salt. Yield: 8
servings
FRIED TOMATOES (RED OR GREEN)

Briefly – slice tomatoes, press them into a breading and fry them in butter or better yet – bacon fat.
The greener the tomato, the more tart it tastes. For green tomatoes, I prefer them about half-ripe; for ripe tomatoes, I prefer
very firm tomatoes so they don’t fall apart when being cooked (if they do fall apart, just make a tomato sauce).
The riper the tomato, the thicker they need to be sliced; the greener the tomato, the thinner they should be sliced. For half-
ripe, I generally start with about ¾-inch thick; for really green, start with less than ½-inch thick. If fixing ripe tomatoes,
slice about 1-inch thick (or thicker). After cutting them, press the cut sides into a mixture that is ½ cornmeal and ½ flour
(whole wheat or white) or use all flour; mix in seasonings: I typically use curry powder and basil but whatever seasonings
go well with tomatoes can be used. Let set for at least 15 minutes before frying so the breading adheres well to the tomato.
Then fry till golden brown on each side. Fried ripes are good with toast.
MARINATED VEGETABLES (Brook Lodge)
1 can small peas, drained Dressing: Mix and boil dressing ingredients; cool. Pour over
1 can white corn, drained ½c oil vegetables and mix. Marinate overnight.
1 can French green beans, drained ¾c vinegar Yield: 8 – 10 servings
1 green pepper, large, chopped 1c sugar
1c celery, chopped 1 Tbs water
1c green onion, chopped 1 tsp salt
1 jar pimiento, drained, chopped 1 tsp white pepper
> carrots, shredded (optional)
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VEGETABLE MEDLEY CASSEROLE (Brook Lodge)
1c cooked brown rice 16 oz marinara sauce or 1 c Place rice in bottom of buttered casserole. Cook vegetables
2c broccoli, cut in 1” tomato juice + 1 c separately, each in boiling water, 5 – 7 minutes; drain. Reserve
slices tomato paste a few zucchini slices for garnish and spoon remaining
1c carrots, julienne cut 4 oz longhorn cheese, vegetables over rice; top with sauce. Cover and bake at 375
1c zucchini, bias sliced shredded degrees for 30 minutes. Combine cheeses and sprinkle over
1c green beans, cut 4 oz Monterey Jack casserole. Return to oven and bake until cheeses melt (about 5
cheese, shredded minutes). Garnish with reserved zucchini slices. Yield: 6 – 8
servings
VEGETABLE PIE (BROOK LODGE)
20oz frozen spinach* Cook frozen spinach* according to package directions; drain well. Butter 9x9” baking
½# filo dough dish. Place ¼# filo dough in pan and butter well. Cover filo with vegetable and sprinkle
2 eggs cheese over vegetable. Cover cheese with ¼# filo dough. Butter well, chill and make a
1½ c milk 5x7” through the layers. Beat eggs lightly with milk and pour over the layers. Let stand
2 tsp butter, melted 15 minutes. Bake at 350 degrees until well browned. Serves 8.
12 oz Monterey Jack cheese *Substitute broccoli, asparagus, etc., for the spinach.
July 8, 2010 Page 98 of 98

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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup

BBQ CHUCK ROAST – BBQ’D OVER CHARCOAL (Brook Lodge)

BBQ POT ROAST

BBQ RIBS (Brook Lodge)

Sauce – mix together: 1) Place 2# ribs in water; bring to boil.

July 8, 2010 Page 1 of 98

BEEF BRAZILIAN STYLE (Brook Lodge)

¼c butter Preheat oven to 325 degrees.

July 8, 2010 Page 2 of 98

July 8, 2010 Page 3 of 98

BEEF – CABBAGE – POTATO CASSEROLE (Grandma Lewis)

July 8, 2010 Page 4 of 98

BEEF OR CHICKEN TERIYAKI (Brook Lodge)

BEEF WELLINGTON (Brook Lodge)

July 8, 2010 Page 5 of 98

Braised short ribs Polynesian Short Ribs ¼c sugar

CHILI CON CARNE (Upjohn)

>> EGGPLANT PARMIGIANA – see Vegetables

July 8, 2010 Page 6 of 98

ENCHILADA CASSEROLE (ENCHILADOS DOS)

GOULASH (back of label from canned tomatoes)

> garlic, finely chopped or minced, to taste

>> MOUSSAKA FOR A CROWD – see Vegetables

PORTUGUESE ROAST LAMB (Brook Lodge)

LASAGNA (Joy of Cooking) 16 servings My changes/notes

July 8, 2010 Page 8 of 98

IMPOSSIBLE LASAGNA PIE

LONDON BROIL (Upjohn)

EVERYDAY MEAT LOAF (Better Homes and Gardens)

July 8, 2010 Page 9 of 98

MEAT LOAF PUFF (Better Homes and Gardens)

July 8, 2010 Page 10 of 98

BAKED MUSHROOM MEAT LOAF (McCalls)

MARINATED PORK CHOPS (Brook Lodge)

Marinade: Red Sauce: Marinate six 12oz to 1 pound pork chops in

July 8, 2010 Page 11 of 98

PIG HOCK LOAF

QUICHE LORRAINE (Brook Lodge)

ROUND STEAK WITH PEPPERS

July 8, 2010 Page 12 of 98

MILD ITALIAN SAUSAGE (Emeril) I haven’t made this

SLOPPY JOES (Upjohn)

July 8, 2010 Page 13 of 98

STIR FRY (Upjohn)

9 oz celery, 3/8” bias cut 9 oz pea pods ¼ to 1/3 c sherry

SAUTÉED VEAL RIB CHOPS (Brook Lodge)

TRIPLE CHEESE PIE (Better Homes and Gardens)

July 8, 2010 Page 14 of 98

CRAN-ORANGE TEA (Brook Lodge)

FRUIT PUNCH (UPJOHN)

HOT BUTTERED ORANGE PUNCH (Brook Lodge)

IRISH CREAM LIQUEUR

July 8, 2010 Page 15 of 98

LEMON STRAWBERRY PUNCH (Brook Lodge)

July 8, 2010 Page 16 of 98

BANANA BREAD (The Book of Bread, Judith and Evan Jones)

CREOLE CORN BREAD OR CORN MUFFINS (Brook Lodge)

SOURDOUGH ENGLISH MUFFINS (haven’t yet made these)

July 8, 2010 Page 17 of 98

QUICK SOURDOUGH BISCUITS (haven’t yet made these)

1c sourdough starter [Sourdough starter: see Bread_Not_Sweet]

BEER-CHEESE BREAD (this is really good)

“EARTHY” RYE BREAD (this is my own concoction)