RECIPES

FAMILY Recipes: in no particular order Cheddar Chower 2c water 2c diced potatoes c diced celery c diced carrots c chopped onion 1tsp salt tsp pepper

16/05/2012 03:17:00

white sauce c butter c flour 2c milk 2c grated sharp cheddar 1c cubed blk frst ham

combine water, potatoes, carrots, celery, onion, salt and pepper in large kettle, boil 10-12 min. meanwhile, in small saucepan, make white sauce by melting the butter, add flour and stir until smooth, about 1min. slowly add milk, cook until thickened, add cheese to white sauce; stir until melted. Add white sauce and cubed ham to vegetables that have NOT been drained. Heat thru. 6 servings CHEESE AND POTATO WILD RICE SOUP 1/2 cup wild rice, uncooked 1 cup water lb bacon, cut into pieces cup chopped onion 2 10 ounce cans of potato soup (dilute with 1 can liquid, milk other water 1 quart milk

2 cups grated cheddar carrot curls

combine rice and water in sauce pan and cook over low heat for 45 min, drain set aside. Fry bacon and onion in skillet, drain onions and bacon on paper. Splace soup in large saucepan dilute as directed stir in milk, bacon, onion cheese and rice CREAM OF WATERCRESS SOUP 2 tbs butter 1 cup chopped celery, onion 1 med granny smith apple peeled cored and chopped 2 cups chicken stock 1 potato peeled and chopped tsp thyme 1/8 tsp each: nutmeg, allspice, ginger 2 bunches watercress stems removed and coarsely chopped 1 cups half and half salt and pepper melt butter in large sauce pan, add onions celery and apples cook, covered over low heat until very tender, about 15min. add chicken broth, potato, thyme, nutmeg, allspice and ginger. Heat to boil and simmer partly covered until potato is very tender, about 45 min. add watercress and simmer 2 min. puree soup in blender or food processor. Return puree to pot and stir in half and half to desired consistency season salt and pepper FISH AND CHEESE CHOWDER 1 lb fish fillets

2tbs butter 6 tbs chopped onion 1c chopped onion 6tbs chopped celery c flour tsp salt dash paprika 20oz chicken broth, homemade if possible 3c milk 1c grated cheese, (original recipe calls for processed)

Cut fish into 1in cubes, melt butter in large sauce pan; add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt and paprika. Cook 1min, stirring constantly. Gradually add chicken stock and milk cook stirring constantly until thickened. Add fish, simmer until fish flakes easily, add cheese, stir until melted WINTERY DAY BEAN SOUP 2c mixed dry beans (7 varieties -great northern, navy, black, pinto, garbanzo, split grean peas, red) 2 tbs salt 2 quarts water 2c sliced sausage 1lrg onion chopped 1 clove garlic minced 1 tsp chili powder

1 28oz can tomatoes chopped 2 tbs lemon juice

rinse beans; place in large kettle, cover with water and add salt, soak over night. Drain; add 2 quarts water and sasage, simmer for 2 to 3 hours, add onion, garlic, chili powder, tomatoes and lemon juice. Simmer 45 minutes, add salt pepper to taste. GRANDMAS CHICKEN AND DUMPLING SOUP Chicken broth feather dumplings 1fryer (2-to 3lb) chicken cut up 2cups flour 6c cold water 1 tsp salt 3 chicken bouillon cubes 4tsp baking powder 6 peppercorns tsp white pepper 3 whole cloves 1 egg, well beaten soup base 2 tbs melted butter 1 can 10 oz chicken stock 2/3 cup milk 1 can 10 oz cream chicken soup 1 can cream of mushroom soup 1 cup celery chopped 1 cup chopped carrots cup chopped onion 1 cup chopped potatoes 1 small bay leaf

1 cup peas 1 tsp seasoned salt

Place fryer, water, bouillon cubes, peppercorns and cloves in kettle and bring to boil. Reduce heat; simmer until chicken is tender (1 hours) cool chicken just slightly and cut into bite sized pieces.set aside strain and skim chicken broth. Put broth and chicken in pot, add cans of broth, soups, celery, carrots, onion, potatoe, bay leaf, peas and seasoned salt. Cover and simmer soup on low heat for 2/3 hours, about 30 min before serving, mix up dumplings, but sifting dry ingredients together, add egg, melted butter and enough milk to make moist stiff batter. Drop by tsp into boiling liquid, cook covered WITHOUT PEEKING for 18-20 minutes. CZECHOSLOVAKIAN CABBAGE SOUP 2lbs beef soup bones tsp hot sauce 1c onion chopped c parsley 3 carrots, coarsely chopped 3 tbs lemon juice 2 cloves garlic chopped 3 tbs sugar 1 bay leaf 1 lbs sauerkraut 2 lbs beef short ribs 8c cabbage coarsely chopped (1 head) 2tsp salt 2 cans (1lb) tomatoes 8c water 1 tsp dried thyme tsp paprika place beef bones, onion, carrots, garlic, and bay leaf in roasting pan. Top with short ribs, sprinkle with thyme and paprika. Roast uncovered in 450 oven for 20-30 min or until meat is brown. Transfer meat and vegetable into large kettle. Using small amount of water scrape browned bits from pan into kettle. Add water, cabbage, tomatoes, salt and hot sauce, bring to boil. Cover and simmer 1 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook uncovered for 1 hour. Remove bones and short ribs from kettle cool slightly, remove meat from bones, cut into cubes return to soup, cook 5 min longer.

UPSTATE MINESTRONE SOUP 1 lb sweet itallian sausage 1tbs olive oil 1cup diced onion 1 clove garlic minced 1 cup sliced carrots 1 tsp basil 2 small zucchini sliced 1lb can itallian pear tomato chopped undrained 2 cans beef bouillon 2 cups finely shredded cabbage 1 tsp salt tsp pepper 1 can great northern beans with liquid parsley

Slice sausage crosswise about in thick, brown in oil in deep saucepan. Add onion, garlic, carrots and basil, cook 5 min add zucchini, tomatoes with liquid, beef bouillon, cabbage, salt and pepper. Bring soup to a boil, reduce heat and simmer covered for 1 hour. Add beans with liquid cook another 20min. garnish with parsley TUSCAN CHICKEN 2 whole chicken breasts skinned and boned cup butter tsp salt 2 tbs brandy tsp pepper

2 med tomatoes cut into wedges 3 tbs chopped parsley lbs sliced mushrooms 1 cup dry white wine

cut chicken into in cubes, cook chicken in butter until chicken is firm and white, aprrox 4 min. Add brandy, tomato and mushrooms, cook and stir, 3min, add wine to skillet and turn up heat, cook few minutes reducing sauce, stir in salt and pepper, top with chopped parsley PORKCHOP WITH BROWN SUGAR GLAZE 2tbs olive oil 4 pork chops 1tsp fresh rosemary tsp salt tsp fresh ground pepper 2tbs butter 2tbs shallots 2tbs brown sugar 2tbs cider vinegar heat oil over med heat. Sprinkle pork chops with salt, pepper and rosemary. Cook 4-6 min until browned, turn once, remove from skillet.

Melt butter in same skillet add shallots and cook 30sec until transparent stirring constantly. Add brown sugar and stir until melted. Add vinegar cook until thickened server over pork SLOPPY JOES 1 Ground beef 1c chopped onion tsp garlic pwdr tsp cumin tsp oregano tsp crshd fennel seed tsp cayenne 1 6oz can tomato paste 1 cup water brown beef and skim fat. Add onion, cook until tender (3min) add garlic, cumin, oregano, fennel, cayenne and tomato paste. Add enough water to make a thick sauce, simmer for 15min BBQ STEW 1 pounds stew meat, 1 inch 1 tbs mustard 2 tbs shortening 1 onion sliced 1 can condensed beef broth 1 lrg clove garlic minced c water 1 bell pepper cubed c ketchup lb mushrooms

dash hot sauce tsp salt

generous dash pepper

in skillet brown meat in shortening, pour off fat, add broth, water, onion, ketchup, mustard, garlic, hot sauce, and seasonings. Cover and cook over low heat for 2 hours, add bell pepper and mushrooms cook 30min more and tomato for garnish BEEF BURGUNDY 1 lb sirloin cubed 2 tsb butter 1 10oz can golden mushroom soup burgundy wine 2 tbs chopped parsley Thyme pepper cooked wide egg noodles Brown meat in butter, add everything else, cover cook over low heat for 1hour or until tender stir occasionally serve over noodles PASTICCHO 8oz. elbow macaroni cooked 2 eggs beaten in separate bowls 1 cups milk

1/3 cups plus cup grated parmesan cheese 1lb grnd beef 1med onion chopped 1 oz can tomato sauce tsp cinn 1/8 tsp nutmeg 1tsp salt 1/8 tsp pepper 3 tbs butter 3 tbs flour

Combine macaroni, one egg, cup milk and 1/3 c parm. Mix well and set aside. MEAT MIXTURE Crumble beef in heated skillet, add onion once browned., drain grease, add tomato sauce, cin, nutmeg, tsp salt and pepper SAUCE In a small pan melt butter and add flour, (roux) and remaining tsp salt. Cook over moderate heat for a few minutes stirring. Gradually add remaining milk, cook over morderate heat until thickened. Gradually add small amount of sauce to remaining beaten egg. Add egg/sauce to remaining sauce stirring constantly. Add remaining cheese. Spoon half of macaroni mixture in a greased square 8in pan, spoon meat mixture on top. Add remaining macaroni, spoon cream sauce on macaroni bake, uncovered in 350 oven for 45min or until set CHILI RELLENOS 10 whole roasted chilis 1 med onion chopped 2 cups cojita cheese

2 eggs separated cup flour cup cooking oil

remove seeds from peppers, combine onions and cheese, stuff into chilis, beat egg whites to peaks, stir in yolks to fluffy. Dip chilis into egg mixture, roll in flour and fry in oil 1 min on each side. BEEF SOUFFLE 1 can cream of mushroom soup cup shredded cheddar cheese tsp crushed marjoram dash cayenne 1cup finely chopped cooked beef or veal 2 tbs chopped parsely 6 eggs separated in saucepan, combine soup, cheese and seasonings, heat slowly until cheese melts. Remove from heat and stir in beef, parsely, beat egg yolks until thick and lemon colored. Stir into soup mixture. In lrg bowl beat egg whites until soft peaks. Fold soup mixture into peaks. Pour onto ungreased 2 qt casserole pan, bake 300 for 1 hour GREEN TOMATO PARMESAN 1 lb green tomatoes, (3-4 medium cut into thick slices) tsp salt 1/8 tsp pepper

cup corn meal cup grated parmesan 1 tsp oregano cup veg oil

sprinkle tomato slices on 1 side with salt and pepper, mix cornmeal, cheese and oregano in a shallow dish. In a 9-10 skillet heat oil over moderate heat, coat tomatoes in cornmeal mixture, pressing it firmly onto each piece. Add a single layer to skillet and fry 1-3 min each side, turning once until tender and very lightly browned. CHEESE SPAGHETTI TOSS 1 lb spaghetti lb bacon cut into squares cup dry white wine 3 eggs well beaten 1 cup grated romano cheese pepper fry bacon in lrg skillet until almost crisp, drain on paper, stir in whine heat to boiling, lower heat heat and simmer 3 min add cooked spaghetti, bacon. Add eggs and cheese toss over low heat until eggs adhear to spaghetti, top with cheese and pepper LAYERED VEGETABLE SALAD head lettuce, torn chopped onion 1 small green pepper

c celery 10oz frozen peas head lettuce 2 cup mayo 2 t sugar 3 chopped boiled eggs c parm pound bacon, crisp and crunchy layer ingredients in order, refridge over night

STUFFED CABBAGE ROLLS 8 lrg cabbage leaves 1 cup tomato soup 1lb ground beef 1 cup cooked rice cup chopped onion 1 egg beaten salt and pepper cook cabbage in salted water a few minutes to soften, drain and mix two tbs soup and remaining ingredients, divide meat mixture amoung cabbage leaves fold in sides and roll up, secure with toothpicks, place rolls in skillet seam side down and cover with remaining soup. Cover and cook over low heat for 40 min, stir occ, spooning sauce over rolls. CHICKEN ORLEANS

2 tbs butter 1 cup chopped onion 1 cup chopped bell pepper clove garlic crushed 1lb can stewed tomatoes 1 double strength chicken broth salt to taste 1 tsp poultry seasoning 1 pkg 10 oz frozen okra 2 cups cubed cooked chicken cup water 2 tbs flour hot cooked rice

melt butter over medium heat in a large pan, add onions, pepper, garlic, cook stirring frequently until onions are soft. Stir in tomatoes, broth, salt and pepper and seasoning cook, covered 10 min add okra, cook covered for a few minutes, combine flour and water mix until smooth, add to chicken mixture, until thickened, serve over rice HUNGARIAN GOULASH 11/2 lb beef cubes 2tbs shortening 1 can tomato soup

1/2c sour cream 1/4cup water 1 cup sliced onion 1tbs paprika 1/8 tsp pepper 4 med potatoes (1 pound quartered)

In large heavy pan, brown beef in shortening, pour off fat, stir in remaning ingredients, ex potatoes. Cook 1 hours covered over low heat, add potatoes and cook for 1 hour until meat is tender DUCKLING ALORANGE 2 ducklings, 4-4 pounds salt and pepper 3 large unpeeled apples cored and slicked 1 cups rasins

1 large onion cut fine 2 garlic cloves, halved 1 cup orange juice cup honey 2 tsp soy sauce 2 tbs oj, thin orange slices

wash birds inside and out, pat dry well. Prick skin all over with fork, rub well with garlic cloves, sprinkle inside and out with salt and pepper. Combine apples reasins, onion and stuff into neck and back cavities. Secure with skewers. Place breast side up on rack in large shallow open pan. Roast in 325 oven 1 hour basting frequently from 6 cups OJ. Blend honey, soy, 2tbs oj, baste ducklings with honey mixture and increase heat to 400, roast 15-20min longer till well browned, baste often with honey mixture, garnish with orange slices Duckling sauce Simmer necks and giblets in 2 cups cold water and tsp salt 40 min covered, strain reserve liquid, when ducklings are done skim fat from pan drippings and pour into sauce pan with 1 cups from giblet broth add cup dry white wine, bring to boil reduce heat and simmer 5 min, mix 4 tbs cornstarch with cold water to cover, add enough to thiceken sauce, salt and pepper to taste. RHUBARB PIE 1 1/2 cup sugar 3 tbs tapioca 1/4 tsp salt 4 cups rhubarb, arrange 1/2 rhubarb in pie plate combine sugar, salt, tapioca and sprinkle 1/2 of that mixture on rhubarb in pie plate, then repeat and bake @ 425 for 45 to 50 min RHUBARB DESSERT

Crust 1 cup flour 2 tbs sugar 1/2 cup melted butter pinch salt

mix and put in 8x12 pan bake 10 min @ 325

Filling MIX 2 beaten egg yolks 3/4 cup light cream 1 3/4 cup sugar 4 tbs flour 6cup sliced rhubarb pour over crust bake 45min,then make meringue of eggs whites with 5 tbs sugar, bake until browned SAUSAGE STUFFED MUSHROOMS 11/2 pounds mushrooms, bout 30 8oz sausage cup shredded mozz cheese cup seasoned bread crumbs Remove stems from mushrooms, chop stems set caps and stems aside Preheat oven to 450 in 10in skillet over med heat, cook sausage, drain on paper towel, spoon off all but 2tbs drippings from skillet.

Cook stems in skillet with sausage drippings, 10min, remove skillet from heat and add sausage, cheese and bread crumbs, fill mushroom caps, bake in oven 15min or until tender POPPY SEED CAKE Preheat oven to 350 grease tube pan or bundt cup grated pecans cup sugar 1 tbs cinnamon mix and set aside 2oz poppy seeds 1 cup butter milk 1tsp almond extract mix and set aside 21/2 cup all purpose flour 1 tsp baking soda 1 tsp baking powder tsp salt Sift all together twice

1 1 4 4

cup butter c sugar: cream thoroughly egg yolks add one by on to butter sugar mixture egg whites beat stiff but not dry

Add dry ingredients alternately with buttermilk mix to butter egg sugar mixture that has been creamed fold egg whites into batter, put 1/3 of batter into pan sprinkle of sugar cinnamon mix, add more batter and sug/cinn ending with sug/cinn, bake 60min or more SESAME TEA BREAD 1 cup sifted all purpose flour 1 cup whole-wheat flour 1 tbs baking powder cup sugar cup toasted sesame seeds 2 eggs cup veg oil 1 tsp lemon zest 1 cup 1% milk 1 tbs untoasted sesame seeds Grease and flour a 9x5x3-in baking pan, Preheat over to 350

Combine all purpose and whole wheat flour with b aking powder, sugar and toasted sesame seeds in a large bowl Beat eggs in med sized bowl until fluffy. Beat in oil, lemon zest and milk. Add liquids all at once to dry ingredients only until ingredients are blended Spoon batter into baking pan and top with sesame seeds, bake 350 for 1 hour or until lightly browned and toothpick comes out clean, cool pan on wire rack for 10 min MOUNDSBARS Mix together 2 cups crushed graham crackers cup melted butter cup powdered sugar, pat into 8x12 pan bake 10min at 350 . Mix and spread on top 1 can sweetened condensed milk 2 cups flaked coconut, bake 10 min 350, melt over double boiler 1 pkg choc chips and 3 hershey bars, spread on top and let cool CARROTCAKE 4 eggs 1 tsp salt 2 cups flour 3 tsp cinnamon 1 cup milk 6 grated raw carrots 3 tsp baking soda 1 cup sugar beat all together except carrots, add carrots and blend again pour into 13x9 pan, 350 35min cream cheese frosting 4oz butter 1 tsp vanilla 2-3 tbs cream 1 box powdered sugar 1 small pkg cream cheese mix all together cup chopped pecans optional

MARSHMALLOWS 2tbs unflavored gelatin few grains of salt cup cold h2o peppermint or wintergreen oil 2 cups sugar cup of powdered sugar /cornstarch cup h2o soak gelatin in cold water for 8 min, while soaking combine sugar, salt and remaining water and cook covered in saucepan for 3-4 minutes, uncover and continue cooking until candy thermometer reads 240, 7-8min, take off heat immediately, pour in gelatin, beat mixture until thick 12-15min and pour into shallow baking pan dusted heavily with powdered sugar cornstarch mixture, let sit and dust some sugar and cornstarch on top CREAMY DUTCH APPLE DESSERT cup butter 1 cup graham cracker crumbs 1 14oz can sweetened condensed milk 1 cup sour cream 1 cup lemon juice 1 cup Comstock or apple pie filling cup chopped walnuts tsp cinnamon oven 350, melt butter in oven quart baking dish, sprinkle in crumbs stir well, press on bottom of dish, in med bowl mix milk, sour cream and lemon juice, spread on crumbs, spoon filling on creamy layer, bake 25-30 min until setsprinkle cinnamon on topyou can omit pie filling and use blueberry, peach, cherry etc BANANA-GINGERBREAD LOAF 2 cups bisquick 1 cup mashed ripe bananas cup sugar cup veg oil

2 tsp ground ginger cup dark molasses 1 tsp ground cinnamon 3 eggs CREAM CHEESE MOLASSES SPREAD 2 pkgs(3oz each) cream cheese softend 1 tsp lemon juice 1 tsp sugar tsp dark molasses Heat oven to 350, grease and flour bottom of loaf pan, 9x5x3. Mix baking mix, sugar, ginger and cinnamon. Mix bananas, molasses and eggs. Stir into sugar mixture until moistened: beat vigorously, scraping bowl once, about 40 strokes. Pour into pan, bake until wooden tooth pick comes out clean, 50-55 min. cool 10 minutes, loosen sides of loaf from pan and serve with cream cheese-molasses spread. CANNOLI SHELLS: Sift 3 cups flour 1 tsp cinnamon 1 egg and 1 yolk 1 tbs vanilla 1 tbs sugar 1 tbs shortening cup white wine blend short, sugar, egg and yolk. Then add flour cinnamon mixture with wine and vanilla in small amounts beating well after each addition. Add enough wine to make a stiff dough and mix well CHILL. Roll out to 1/8 inch thickness, cut in 3x3inch squares and wrap cornerwise very loosely on greased 6 in length cuts from 1in diameter dowels. Sel the fold with egg white and drop into deep hot fat (360) about 3 at a time. Drain on paper towels, remove from dowel and cool, yields 7 doz the empty shells can be kept in cool dry place for up to 1 months FILLING: 3 tbs cornstarch 1 egg yolk 1/3 cup sugar 2 cups milk dash of cinnamon mix in order given and cook over low heat until thick. Remove from heat add vanilla and cool. Fill both ends of shells with chilled cream. Dip ends in a mixture of ground sweet chocolate. Ground almonds. Sprinkle tops with powdered sugar.

OR 1 lb. Ricotta 2 c. powdered sugar 1/2 tsp. vanilla or cinnamon oil 1/2 c. mini chocolate chips 1 c. heavy cream

Mix ricotta, powdered sugar and flavoring. Beat well. Add mini chocolate chips. In another bowl beat heavy cream until stiff. Fold into ricotta mixture. PECAN SNOWBALLS 1 cup margarine 1 tsp salt cup sugar 2 cup ap flour 2 tsp vanilla 1 to 2 cups pecans cream margarine and sugar in mixing bowl, mix in vanilla and pecans. Stir in salt and flour, shape into 1in balls and place on ungreased baking sheet, bake in 325 oven for 20 min, roll in powdered sugar COWBOY COOKIES 1 cup margarine 1 cup brown sugar 1 cup white sugar 2 eggs

2 cups flour 1 tsp baking soda tsp salt tsp baking powder 2 cups oatmeal 12 oz pkg choc chips cream together shortening and sugars, beat in eggs sift together dry ingredients and add, add vanilla and choc chps, mix and bake at 350 for 10min or until golden brown PEACH PIE cup sugar 1 cup peach juice 5 tbs cornstarch 1 qt. sliced peaches 2 tbs tapioca(quick cooking) tsp almond extract 1/8 tsp. salt combine sugar, cornstarch, tapioca and salt, blend in peach juice and almond extract. Pour over sliced peaches, mix well and put in readymade pie crust, bake at 425 for about 40 min GINGERBREAD 1 cup light or dark molasses cu boiling water 5tbs butter tsp salt 2 tsp ginger 1 tsp baking soda 2 cups ap flour pour molasses in a mixing bowl and add water and butter. Stir until well mixed, add the salt ginger and soda and stir lightly. Stir in the flour just enough to moisten and mix, turn into a 9x9x2 in baking pan. Bake at 375 for 25 to 35 minutes or until top springs back when pressed lightly and bread is pulling away from the sides of the pan

GREENCAKE White cake mix 1 small pkg pistachio instant pudding mix 4 eggs 1 cup oil 1 cup water green food coloring almond extract 6-8 hershey bars mis all ingredients and pour into bunt cake pan greased and floured. Stand broken Hershey bars around center of pan and bake at 350 for 40 min HAMANTASCHEN

1 cup sugar 1/3 cup oil 1/3 cup shortening 3 eggs cup orange juice 4 cups flour 3 tsp baking powder 1 tsp salt 1 beaten egg 2 pounds mohn* filing or jam Cream sugar, oil and shortening, add eggs and oj, mix well. Blend with dry ingredients and roll into a ball. Divide into four parts. Roll out each piece very thin (approximately 1/8 in) on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles. Place to 2/3 tsp of filling in the middle of each circle. To shape into triangles, lift up right and left sides, leaving bottom side down and bring both sides to meet at center, above filling. Lift bottom side up to center to meet other two sides. Preheat oven to 350, brush dough with beaten egg before baking. Place on greased cookie sheet. Bake at 350 for aprox 20 min. Recipe from the Spice and Spirit of Kosher-jewish cooking 1977

* MOHN 1 1/2 cups (8 oz.) poppy seeds 1/4 cup unsalted butter 1 cup milk 3/4 cup sugar 1/4 cup honey 1/4 tsp salt 2 eggs, beaten grind poppy seeds in a coffee grinder for 15-20 sec. melt butter in a sauce pan over medium heat whisk in milk, sugar and honey, stirring occasionally until sugar dissolves and honey melts. In batches slowly pour hot butter liquid into beaten egg, careful not to cook eggs, should take about a minute. Pour tempered egg mixture back into saucepan and continue whisk and cook for 3-5 minutes until mixtures thickens and turns light yellow, thickly covers the back of a spoon. Remove from heat and whisk in poppy seeds into mixture, allow to cool to room temperature before using. Store tightly in fridge for 3-5 day