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doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).
BBQ CHUCK ROAST – BBQ’D OVER CHARCOAL (Brook Lodge)
5-6# blade chuck roast, 3” thick 5 oz soy sauce 1 Tbs Worcestershire sauce juice ¼c ½c 1½ c from 1 lemon brown sugar bourbon water Marinade: mix all ingredients except chuck roast. Marinate roast, overnight or at least 8 hours. Broil over very low coals on a charcoal grill for 1 hour, turning every 15 minutes and brushing with marinade each time. The roast will be rate with 1 hour of cooking.
BBQ POT ROAST
2# ½ tsp ¼ tsp 2 1 4 oz 2 ¾c 1/3 c 2 Tbs 1 tsp 1 tsp 1# top round roast, trimmed of fat salt black pepper onions, sliced and separated into rings bell pepper, red or green, cut into rings mushrooms, sliced (1 cup) garlic cloves, minced barbecue sauce water molasses chili powder mustard powder small carrots, peeled (1 pound) Spray a 4-qt roasting pan or Dutch oven with non-stick spray an warm over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove meat and set aside. Add onions, bell pepper, mushrooms and garlic. Reduce heat to medium and cook, stirring occasionally, for 5 min or until tender. Stir in barbecue sauce, water, molasses, chili powder and mustard powder; bring to boil over high heat. Add the beef, reduce heat to low, cover, and cook for 1 hour. Add carrots and cook for 30 – 45 minutes longer or until meat is fork-tender and the carrots are soft. Makes 6 servings. Per serving: 241 cal, 28g protein, 20g carbs, 5g fat, 523mg sodium.
BBQ RIBS (Brook Lodge)
Sauce – mix together: 1c catsup ¾c brown sugar ½c soy sauce ¼ tsp ginger pinch MSG 1) Place 2# ribs in water; bring to boil. 2) Pour off water, cover with fresh water. Bring to boil. Simmer until tender. 3) Cool in liquid overnight. 4) Remove from liquid. Cook over charcoal until hot. 5) Baste with sauce using very little heat as sauce is high in sugar and will burn.
BBQ SPARE RIBS (Brook Lodge) [also see internet “Good Foods” w/Alton Brown for baked BBQ ribs]
July 8, 2010
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). ¼c sugar (I would use molasses) 2c catsup 2 Tbs Worcestershire sauce 2 tsp dry or prepared mustard 1c celery, finely cut 1c water Preheat oven to 400 degrees. Sprinkle ribs with salt and pepper; brown in foil-lined pans, meaty side up. Remove from oven. When cool enough to handle, cut in serving size pieces. Dip each piece in sauce, stand in foil-lined pan (remove excess fat if using pan in which browned), cover with foil; bake at 325 degrees for 2 – 2½ hours.
Sauce – mix early in the day or the night before: 2 medium onion, chopped, sautéed 3 Tbs butter ¼c vinegar
BEEF BRAZILIAN STYLE (Brook Lodge)
2 Tbs shortening (I would use oil) 1 garlic clove, sliced 2# boneless beef 1c onion, coarsely chopped ¼c lemon juice 1½ tsp salt dash pepper ¼c water 1 small bay leaf ¾ c apricot preserves 1 tsp curry powder 2 oranges, peeled, cut into chunks 2 bananas, cut in thick slices ¼ c almonds, slivered 2 Tbs butter 1½ c *packaged pre-cooked rice 1½ c water Heat shortening in large fry pan with close fitting cover; add garlic and brown; remove garlic. Cut beef into 1½ inch cubes; add to hot fat and brown. Add onion, lemon juice, water, 1 tsp salt, pepper and bay; cover and simmer 2 hours or until tender. Add ½ c preserves and curry powder; cook, uncovered until sauce thickens; remove bay leaf, then add oranges and bananas; keep warm. Brown almonds lightly in butter; add rice*, water, ½ tsp salt, and remaining preserves. Bring to boiling, cover and let stand for time listed on 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 ¼c salad oil 1¼ # small white onions 4# chuck roast, cut in 2” cubes ¼c flour 1 tsp meat extract paste 1T tomato paste 3c burgundy ¼ tsp pepper 2 bay leaves ½ tsp dried thyme ½ tsp dried marjoram 4 parsley sprigs ¾# mushrooms Gnocchi 8½ oz (1 pkg) cream-puff mix 1c boiling water 4 eggs ¼c grated Parmesan cheese 1 tsp dry mustard 1 tsp salt ¼c butter or margarine, melted Preheat oven to 325 degrees. In 4-qt Dutch oven, heat butter and oil; sauté onions 5 minutes, remove and set aside. Add beef to fat, 1/3 at a time, and brown well on all sides; remove and set aside. Remove pan from heat and discard all but 1 Tbs of fat. Stir in the flour, meat extract paste, and tomato paste until smooth (all flour is absorbed). Gradually add burgundy, with stirring, and cook until thickened. Add beef, pepper, bay leaves, thyme, marjoram, parsley, and mushrooms; stir until well mixed. Bake, covered, 1½ hours. Add onions; bake 1 hour longer, or until meat is tender. Serve with gnocchi, noodles, rice or whatever. Gnocchi (I was never inclined to make this) Prepare cream-puff mix following package directions, using boiling water and eggs; stir in cheese and mustard. Turn into a large pastry bag. Using a large, plain tip. Fill a 2-qt saucepan with water; add salt, bring to a boil, then reduce heat to very low. Pipe cream-puff mixture in a stream into hot water, cutting into 1-ince lengths as it drops into water. Gnocchi will rise to top when cooked. Drain well on paper towels. Just before serving, arrange in shallow baking dish. Pour butter over top; run under broiler about 3 minutes or until golden. July 8, 2010 Page 2 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).
July 8, 2010
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).
BEEF – CABBAGE – POTATO CASSEROLE (Grandma Lewis)
1-2# ground beef 1 head cabbage (small, med or large), sliced 2-3 potatoes, sliced ~1/2” thick > carrots (optional) > onion, sliced (optional) > salt & pepper NOTE: Amounts of beef, cabbage, carrots depend upon how much you want to make. Form burger into patties (suggest mixing burger with salt & pepper, chopped onions, catsup, A-1 Steak sauce or Worcestershire sauce and whatever else). Place in the bottom of a greased Dutch oven or other casserole dish. Layer with sliced cabbage and sprinkle with salt & pepper (and sliced onion, if desired). Layer with sliced potatoes and sprinkle with salt & pepper. Add about 1 cup water. Cover and bake @ 350 degrees for about an hour or until potatoes and cabbage are cooked through (the burger should be done if the potatoes are cooked. 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.
3c 1# ½c ¼c 15 oz ½ tsp ½ tsp 2c 3 oz medium noodles ground beef onion, chopped green pepper, chopped tomato sauce seasoned salt pepper cream-style cottage cheese cream cheese, softened Cook noodles according to package directions; drain. In skillet, cook beef, onion and green pepper till meat is brown and vegetables are tender; drain off fat. Stir in tomato sauce, salt and pepper. Blend cottage cheese and cream cheese till light and fluffy. Spoon ground beef mixture into a 10x6x2-inch baking dish. Spread cheese mixture on top. Bake, uncovered, at 350 degrees for 30 – 40 minutes or until heated through.
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 ½c 2 4c 8 oz ½ tsp ½ tsp 15 oz 2# 3 Tbs 2 Tbs 1 tsp celery, chopped onion, chopped cloves garlic, finely chopped croutons or dry stuffing mushrooms salt black pepper can beef broth top round steak, ~ ½” thick flour dry onion soup mix Kitchen Bouquet Sauté the celery, onion and garlic; mix with stuffing or croutons (if plain croutons, add oregano, basil, thyme and marjoram to-taste) and season with salt and pepper. Moisten with 1/3 can of the beef broth. Place in a casserole dish (mixture will be fairly dry). Trim beef well and render the trimmings in a skillet; remove trimmings and brown the beef well in rendered fat, adding cooking oil, if needed. Remove beef and place on top of the stuffing. Add 3 Tbs flour to the drippings in the pan and mix well. Add dry onion soup mix, Kitchen Bouquet and stir in the remaining beef broth. Cook while stirring till thickened and bubbly. 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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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).
BEEF OR CHICKEN TERIYAKI (Brook Lodge)
Marinade: ¼c salad oil ¼c soy sauce 2 Tbs catsup 1 Tbs vinegar ¼ tsp pepper This makes enough marinade for: > 3# beef, sirloin or tenderloin OR > 6 boneless, skinless chicken breasts 3 20 oz cans pineapple chunks Cut beef or chicken in ¾-inch pieces; marinate meat overnight. Cut pineapple chunks in half and alternate on skewer with meat. Baste with butter and broil just until done. Meat may be frozen in marinade for later use.
BEEF WELLINGTON (Brook Lodge)
Per recipe: this is a sophisticated and rather costly entrée... > > > scraps scraps scraps 1 pinch > > > good sized fillet butter salt and pepper celery onion parsley bay rosemary substantial layer of pate de foie gras pie pastry, rolled 1/8 inch thick egg yolk (optional) Trim filet, smear with butter, sprinkle with salt & pepper. Put it in a flat pan with scraps of celery, onion, parsley, bay leaf and rosemary. Roast at 450-degree oven for about 20 – 25 minutes. Remove it and let it cool. When filet is cold, spread it pate de foie gras and wrap it in pie pastry. Trim edges of pastry, moisten them with a little cold water, and press firmly together. Decorate top with pastry strips in criss-cross fashion or tulips, etc. (For a shiny crust, brush with egg yolk before baking.) Bake on baking sheet at 450-degrees for 15 minutes or until crust is delicately browned. Let rest 10 – 20 minutes before slicing. If desired, make a sauce 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 3½ # short ribs 2 Tbs flour 1 Tbs salad oil 2 tsp salt ½ tsp pepper 1 bay leaf **************** Polynesian Short Ribs Braised short ribs w/ ½ cup cooking liquid 1 Tbs salad oil ¾c sliced onion 1½ c sliced celery (on diagonal) 1½ c green pepper, slivered 1 can (1#4oz) pineapple chunks ¼c 1 tsp ½ tsp ¼ tsp 1 Tbs 1 1 Tbs sugar monosodium glutamate salt ginger soy sauce tomato, cut in eighths 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# ½ tsp ½ tsp 1c 4 1c ground beef salt cumin powder onion, chopped bouillon cubes hot water 2 cans 1½ Tbs 1c 8 oz 1 can tomatoes chili powder celery, chopped spaghetti meat sauce red kidney beans Saute meat, salt, cumin powder and onions in a heavy pan or skillet for 45 minutes. Add bouillon cubes (which have been dissolved in hot water), tomatoes, chili powder, celery and spaghetti sauce. Simmer for 20 minutes. Taste and add more chili powder, if desired.
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# ¼c ½ tsp 4 4 oz ½c ground beef onion, chopped salt 6” flour tortillas taco sauce cheddar cheese, shredded 2T 2T 1 tsp 2/3 c 2T 1/3 c butter flour instant chicken bouillon granules. water green chili peppers, chopped sour cream Cook beef and onion; drain off fat. Stir in salt. Divide meat onto tortillas; top with ¼ the taco sauce and 1 tablespoon of the cheese. Roll up and place seam side down in a [greased] 10x6” casserole dish. In saucepan melt butter. Blend in flour and chicken granules. Stir in flour; cook and stir till thickened. Stir in chili peppers. Gradually add about ½ the mixture to the 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 1# 1 1 1 2 tsp 1 tsp 1c 8 oz veg oil ground beef large onion, chopped green pepper, chopped 28 oz can diced tomatoes salt oregano or Italian seasoning water macaroni, or pasta of your choice Brown the beef in oil. Add onion, green pepper and cook until vegetables are soft. Add tomatoes (do not drain), seasonings and water. Bring to boil. Add pasta and simmer about 30 minutes or until pasta is tender, stirring occasionally. Yield: 6 servings. Notes: I would not use any oil to brown the burger. Could add celery in place of, or in addition to, the green pepper. Seasonings – if not using Italian seasoning, also add ~ 1 tsp oregano and a some marjoram.
1# 1-2 1 1-2 1 1 rib ground beef (chuck, round, or sirloin) large potatoes, diced or sliced large onion, chopped carrots, chopped or thinly sliced green pepper, chopped (optional) celery, chopped (optional) Brown the beef, breaking it up as it cooks. Add the vegetables and some of the seasonings. Add about ½ cup water and cover (the water will steam the vegetable to promote cooking. When most of the water has evaporated, start turning the mixture over so it browns; add oil or butter, if necessary, to promote browning. When nearly done, taste and correct the seasonings. July 8, 2010 Page 7 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). > > > 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 c parsley, chopped 3 Tbs fresh rosemary or 2 Tbs dried rosemary 4 garlic cloves, finely chopped ½ tsp 1 Tbs 1c 3 Tbs > ground cardamom oil white wine oil salt and pepper Cut deep gashes in leg of lamb and stuff the slashes with mixture of parsley, rosemary, garlic, cardamom and oil. Tie lamb with cord so it will hold its shape; brush with oil and sprinkle with salt and pepper. Roast lamb at 450 degrees for 15 minutes then reduce heat to 300 degrees and roast for 3 hours (or to correct doneness on meat thermometer), basting frequently with mixture of wine and oil
LASAGNA (Joy of Cooking)
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 July 8, 2010 Page 8 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). Bake for about 40 minutes. Remove and let stand for 10 minutes before serving. Let stand at least for 10 minutes – the liquid needs time to “set” a little so it can be cut and served easily.
IMPOSSIBLE LASAGNA PIE
½c 1# 1c cottage cheese ground beef mozzarella cheese, grated ½ tsp salt ½ tsp 6 oz 1c 2 ½c dried oregano tomato paste milk eggs Bisquick mix Spread cottage cheese in greased 9” pie plate. Cook ground beef; drain. Stir in ½ c mozzarella cheese, salt, oregano and tomato paste; spoon over cottage cheese. Stir milk, eggs and baking mix with fork until blended. Pour over beef mixture. Bake 30 – 35 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 1/3 c soy sauce ¼c 1 tsp brown sugar ginger (This is enough marinade for 3# flank steak) 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# 2 1½ c ¾c ground beef eggs bread crumbs catsup 1 tsp *Accent ½c warm water 1 pkg Lipton onion soup mix 8 oz tomato sauce Mix all ingredients thoroughly, except for tomato sauce. Put into loaf pan. Cover with two strips of bacon, if desired. Pour tomato sauce over meat. Bake at 350 degrees for 1 hour or till done. 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 ¾c ½c ¼c 2 Tbs 1 tsp eggs, beaten *milk fine dry bread crumbs onion, finely chopped parsley, snipped salt ½ tsp 1/8 tsp 1½# ¼c 2 Tbs 1 tsp ground sage black pepper ground beef catsup brown sugar dry mustard Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage, and pepper. Add ground beef; mix well. Pat into a 5½ cup ring mold.; unmold in a shallow baking pan. Bake at 350 degrees for 50 minutes. (Or pat mixture into a 8½ x4½ x2½ loaf pan; bake for 1¼ hours.) Spoon off excess fat. Combine 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 ½c ¾c 2 Tbs ½ tsp ¼ tsp ¼ tsp 1 2# 4-6 oz 6 oz eggs, beaten *tomato juice soft bread crumbs parsley, snipped dried oregano, crushed salt pepper garlic clove, minced ground beef ham, thinly sliced mozzarella, sliced Combine eggs and tomato juice; stir in bread crumbs, parsley, oregano, salt, pepper and garlic. Add ground beef and mix well. On foil or waxed paper, pat meat to a 10x8-inch rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Reserve 1 slice of cheese, tear up remaining cheese and sprinkle over ham. Starting from short end, carefully rollup meat, using foil or paper to lift; seal edges and ends. Place, seam side down, in a 13x9x2-inch baking pan. Bake at 350 degrees till don, about 1¼ hours (center will be pink because of the ham). Cut reserved cheese slice into 4 triangles; overlap atop meat. Return to oven until cheese melts, about 2 minutes. Makes 8 servings. [I would also add chopped onion.] 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 cheese/ham again and top with the meat mixture. Also, ham must be thin or you knife 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).
* Iron Chef America – used beer for liquid
MEAT LOAF PUFF (Better Homes and Gardens)
1 ¾c 1½ c ½c 1½ tsp 1/8 tsp 1½ # 2 egg, beaten *milk soft bread crumbs onion, chopped salt pepper ground beef medium tomatoes, peeled 6 slices American cheese 3 egg whites ¾c flour 1c sour cream 3 egg yolks ½ tsp salt dash pepper Combine 1 egg and milk; stir in bread crumbs, onion, 1½ tsp salt and 1/8 tsp pepper. Add beef; mix well. Pat mixture into an 8x8x2-inch baking dish. Bake at 350 degrees for 25 minutes. Drain off excess fat. Slice the tomatoes atop partially baked meat loaf; sprinkle with a little salt and pepper. Cover with cheese slices.
Beat egg whites to soft peaks (tips bend over) and set aside. 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 > 2 ½c 1 tsp mushrooms, sliced milk eggs chili sauce Worcestershire sauce 2 tsp salt ½ tsp dried thyme 1c 1½ # ½# 2 dry bread crumbs ground chuck ground pork eggs, hard boiled, cut into 8 wedges 1 Tbs parmesan, grated 1 Tbs parsley, chopped Drain canned mushrooms, reserving liquid; set mushrooms aside and combine liquid with enough milk to make 1 cup. Beat eggs; stir in chili sauce, Worcestershire, salt, thyme and bread crumbs; mix lightly until crumbs are moistened. Add ground meats and mix just until well combined. Put half the mixture into and 11x7x1½-inch baking dish. With moistened hands, shape into a 9½x5-inch rectangle. Arrange egg wedges 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: 2c soy sauce 1c water ½c brown sugar 1 Tbs dark molasses 1 tsp salt Mix all ingredients; bring to boil; let cool. (suggest low sodium soy and no added salt) Red Sauce: 1 Tbs dry mustard ½ c brown sugar 1/3 c water 14 oz catsup 12 oz bottle chili sauce Mix dry ingredients, leaving no lumps. Add remaining ingredients; bring to slight boil. Marinate six 12oz to 1 pound pork chops in refrigerator overnight. Next day, remove chops from marinade; place in baking pan and cover tightly with foil. Bake at 375 degrees for 2 hours or until tender. Dip cooked chops in red sauce, place in baking pan and bake at 350 degrees for 30 minutes or until slightly glazed and brown; or place over very low coals until glazed and brown. (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 1 can Onion soup 1-2Tbl Flour Brown burger. Add 2 tablespoon flour and mix well (until all flour has been incorporated in the meat). Add onion soup and stir till thickened, bubbly and hot. Serve on buns, over rice, on 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 degrees for 10 minutes 4 slices, crisp cooked bacon 4 thin slices onion, sautéed until soft 8 paper-thin ham slices, shredded 8 paper-thin slices imported Swiss cheese 3 eggs ¼ tsp dry mustard 1 c light cream, heated > nutmeg Sprinkle bacon and onion over bottom of pie shell. Add ½ the ham and cover with 4 slices of cheese. Add rest of ham and cheese. Beat eggs with mustard; add hot cream and continue beating till well blended. Pour over the ham and cheese; let stand 10 minutes. Sprinkle with tiny bit of nutmeg. Bake at 350 degrees or until custard is set. Yield: 6 servings.
ROUND STEAK WITH PEPPERS
2# 2 Tbs 1 2 2 1 ½ tsp 2 tsp 1 ¾c ½ tsp top round steak, well trimmed veg oil clove garlic, crushed large onions, cut into thin strips green peppers, cut into thin strips can mushrooms or ½# fresh mushrooms black pepper salt clove garlic, finely chopped red wine curry powder Cut beef into thin strips and brown in 1 Tbs oil, adding garlic when almost done. Remove and set aside. Add 1 Tbs oil to skillet and sauté onions and pepper until tender-crisp. Add mushrooms, salt, pepper and garlic; mix. Add beef and wine. Cover and simmer for ½ hour and add curry powder. Cover and continue simmering for at least another hour or longer, if desired. Eat now or store and cook it some the next day. If additional liquid is needed, add beef broth.
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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 2 tsp ½c 1 tsp 1½# ½# 1 Tbs olive oil fennel seeds finely chopped onion minced garlic ground chicken (or turkey) ground pork chopped fresh sage leaves or 2 tsp dry sage 1¾ tsp salt 2 tsp grd black pepper ¼ tsp cayenne or red pepper Heat a saute pan over medium heat and add 2 tablespoons of the olive oil. Toast the fennel seeds until golden brown in color, about 1 minute. Add the onion and garlic and sweat for about 30 seconds. Remove from heat and let cool. While the onion mixture is cooling, combine the chicken, pork, sage, salt, pepper, and cayenne pepper in a mixing bowl. Once the onion mixture has cooled, fold it into the meat mixture until blended. Cover and refrigerate overnight to blend flavors. Form the mixture into 8 (3 1/2-ounce) patties. To cook the patties, heat 1 tablespoon of olive oil in a 10-inch skillet over medium heat. Add 4 patties and cook for about 3 minutes per side, or until cooked through. Remove from pan and serve warm. Repeat with the remaining tablespoons of oil and sausage patties, if 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 1/2-inch pieces 2 Tbs minced garlic 1 Tbs plus 1½ teaspoons paprika 1½ tsp toasted fennel seeds 1 Tbs salt 1 Tbs freshly cracked black pepper 1 tsp cayenne ½ tsp ground anise 2 Tbs freshly chopped Italian parsley leaves 3 Tbs dry red wine Pork casings, optional Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
SLOPPY JOES (Upjohn)
4 Tbs 3# 1c 1 fat gound beef celery, chopped onion, chopped 1c 1 4 tsp 4 tsp water bottle catsup brown sugar mustard Brown the beef, celery and onion. Drain excess fat; add all other ingredients. Simmer for ½ hour or more. Serve on toasted buns. 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 12 oz 6 oz 6 oz 4 oz 6 oz celery, 3/8” bias cut mushrooms, cut lengthwise water chestnuts, sliced green pepper strips bean sprouts broccoli, cut in pieces 9 oz pea pods 2/3 c peanut oil 1# steak, cooked, cut in strips Stir Fry Sauce: 3 oz beef base 1c soy sauce ¼ to 1/3 c sherry 6½ c water dash Lawry’s seasoned salt Thicken sauce with mixture of: 2 Tbs cornstarch 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 4 1” thick veal rib chops > salt > pepper, freshly ground ½c marsala wine Salsa Besciamella ¼ c butter ¼ c flour 2 c half and half (Salsa Besciamella, cont’d) 2 eggs (optional) ¼ c parmesan, grated ¼ c romano, grated > salt > pepper, freshly ground dash nutmeg 2 Tbs parsley, freshly chopped 2 Tbs celery leaves, freshly chopped Heat butter in a skillet. Sprinkle chops with salt and pepper; brown both side slowly in skillet (20 – 30 minutes). Put chops on serving plates. Add wine to skillet and bring to boiling, scraping loose all brown particles. Lower heat and simmer 5 minutes. Spoon juices over the chops. To serve with cream sauce: stir 1 recipe Sals Besciamella into pan juices; simmer 5 minutes. Spoon sauce over ribs.
TRIPLE CHEESE PIE (Better Homes and Gardens)
> ¼c 1 1½ c 3 1/3 c 1/8 tsp 1c 4 oz 6 oz *pie crust for 2 crust pie flour egg yolk dry cottage cheese (12 oz) eggs parmesan cheese, grated pepper cooked ham, finely chopped mushrooms stem & pieces mozzarella cheese, sliced Mix pie crust according to package directions. Roll out ½ dough to fit 10” pie plate; flute edges. Combine egg yolk and 1 Tbs water; brush half the egg mixture over pastry shell. Prick shell with fork. Roll out remaining crust to a 8½” circle; cut into six wedges; place on ungreased baking sheet. Bake pastry shell and wedges at 450 degrees for 8 – 10 minutes. Reduce oven to 350 degrees. In mixing bowl, beat dry cottage cheese, eggs, parmesan cheese and pepper at medium speed till fluffy, 3 – 4 minutes. Stir in ham and mushrooms. Arrange half the mozzarella in baked pastry shell; pour half the ham mixture over the cheese. 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 slightly watery. Let stand 10 minutes. Yield: 6 servings.
* can be made without pie crust
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CRAN-ORANGE TEA (Brook Lodge)
2½ c 1c 1c 1/3 c 2 cranberry juice cocktail orange juice water sugar cinnamon sticks, broken 2 1/8 tsp 2 tsp ¼c orange slices, quartered nutmeg instant tea brandy Combine all ingredients except tea and brandy. Heat just to boiling; reduce heat, cover and simmer for 5 minutes. Stir in instant tea and brandy. Serve hot with garnish of orange wedge.
FRUIT PUNCH (UPJOHN)
2c 6 oz 6 oz cranberry juice cocktail can frozen orange juice concentrate, thawed can frozen lemonade concentrate, thawed 3 c water ½ c sugar 50 oz pink catawba juice, chilled Combine juices and mix with 3 cups water. Add sugar and stir till dissolved. Chill. [It would be easier to dissolve the sugar in the water then mix everything together] Yield: 24 (4 oz) servings
HOT BUTTERED ORANGE PUNCH (Brook Lodge)
¾c 1c 4–5 1 1½ Tbs 2c granulated sugar warm water whole cloves cinnamon stick candied ginger, cut up canned orange juice ¼c fresh or bottled lemon juice 1c apple cider or juice 1 Tbs butter ½c rum (optional) > orange & lemon slices Combine sugar, water, cloves, cinnamon, and ginger; boil, uncovered 10 minutes; strain. Add orange juice, lemon juice and cider; simmer gently a few minutes. Add butter and rum; stir. Pour into punch bowl, rinsed with hot water, or into heavy mugs. Garnish with orange and lemon slices.
IRISH CREAM LIQUEUR
1¾ c 1 1c 4 Irish whiskey 14 oz can sweetened condensed milk whipping cream or light cream eggs (fresh, clean, uncracked or pasteurized) 2 Tbs 2 tsp 1 tsp ½ tsp chocolate flavored syrup instant coffee vanilla extract almond extract In blender container, combine all ingredients and blend until smooth. Store tightly covered in refrigerator for up to 1 month. Stir before serving.
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1½ c* brown sugar 1 c* white sugar 2c water ¾c instant coffee (other recipes use ¼ or ½ c) 2tsp vanilla extract Fifth vodka Combine sugars and water; boil 5 minutes while stirring. Add coffee and stir to dissolve. Cool. Pour into a ½ gallon container, add the vanilla and vodka; mix well. Let stand 6 weeks. * other recipes use equal amounts of white and brown sugar to total 2½ cups.
LEMON STRAWBERRY PUNCH (Brook Lodge)
6 oz 1# 6 oz frozen lemonade concentrate strawberries, sliced, frozen frozen orange juice concentrate 1 1 large bottle carbonated water large bottle ginger ale or champagne Puree strawberries and combine with the lemonade and orange juice. Just before serving, add carbonated water and ginger ale. Garnish with fresh strawberry halves, lime slices and mint.
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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 ¾c sugar 4 medium-size, ripe bananas, mashed 1 egg 1/3 c yogurt or sour cream 2c white flour 1½ tsp ½ tsp ½ tsp 1c 1c baking powder baking soda salt pecans, chopped maraschino cherries, chopped (optional) Cream butter in food processor or with electric mixer, add sugar and blend thoroughly. Add the bananas and mix till thoroughly blended. Beat in egg and yogurt and maraschino cherries. Mix remaining ingredients together then add to the banana mixture; stir just until all flour is moistened. Pour into 9-inch loaf pan. Bake at 350 degrees for 1 – 1½ hours (until sharp knife inserted in center comes out clean).
CREOLE CORN BREAD OR CORN MUFFINS (Brook Lodge)
2 1½ c ¾c 2 Tbs 2 Tbs 2 Tbs eggs, well beaten milk shortening, melted green pepper, chopped onion, chopped pimiento, chopped ¾c American cheese, grated 2½ c flour 1 tsp salt 2 Tbs baking powder 4 Tbs + 1 tsp sugar 4 Tbs + 1 tsp yellow cornmeal Mix eggs, milk & shortening; set aside. Combine the remaining ingredients in a separate bowl. Add the liquid and mix just until combined. Heat empty greased pan in oven before filling. Fill muffin tins 2/3 full or spread into a cake pan. Bake at 400 degrees for 20 – 25 minutes or until browned. Yield: 18 muffins
SOURDOUGH ENGLISH MUFFINS (haven’t yet made these)
[Sourdough starter: see Bread_Not_Sweet] 1c sourdough starter 2c milk or water 1c yellow cornmeal 3+2/3 c whole wheat flour or use half white flour 3 Tbs honey 1 tsp salt 1 tsp baking soda 1 large egg Combine starter, milk, cornmeal and 1½ cups flour. Stir to blend well, cover and let rest overnight. Stir mixture down then add remaining ingredients. Mix well and turn out onto a lightly floured surface. Knead for 8 – 10 minutes. Roll or pat dough to a ½ thickness. But with a 3½” biscuit cutter (or well-cleaned tuna can with one end removed and a hole poked in the other end to release air). Cover muffins and let rise for about 45 minutes. Bake on stove top using a lightly oiled or non-stick griddle (just over medium heat), or electric fry pan at about 300 degrees. Cook for about 10 minutes, or until lightly brown, on each side, turning once. Heat may need to be adjusted after first batch.
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QUICK SOURDOUGH BISCUITS (haven’t yet made these)
1c 1/3 c ¾ tsp ¼ tsp 1c sourdough starter oil baking soda salt flour [Sourdough starter: see Bread_Not_Sweet] Mix starter and oil. Sift together dry ingredients and add to starter-oil mixture. Stir just until mixed (do not beat). Drop by heaping tablespoonful on ungreased baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Good for strawberry shortcake. Makes about 12
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 2-4 Tbs margarine or garlicinfused oil 3½ c flour 1 Tbs sugar ½ tsp salt Heat beer and margarine or oil until warm (but not warm enough to kill the yeast). Combine 1½ c flour and next 5 ingredients (flour through yeast) in large bowl. Add beer mixture and egg; beat at medium speed of mixer for 2 minutes or until smooth (I just hand-mixed it). Stir in cheese and 1½ c flour to form soft dough. Turn out on floured surface and let rest for about 10 minutes (while waiting, clean and dry the bowl then oil July 8, 2010 Page 18 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). ½ tsp ¼ tsp 1 pkg 1 1c > dry mustard ground red pepper active dry yeast egg, lightly beaten shredded reduced-fat sharp cheddar cheese cooking spray the inside of it). Knead until smooth and elastic (~ 8 minutes), adding enough flour to prevent dough from sticking to hands. Place in a large greased bowl, turn dough to coat top; cover, let rise 1 hour or until double in bulk. Punch down and let rest 10 minutes. Place in a 1-quart soufflé dish that’s coated with non-stick spray (I use a regular loaf pan). Cover and let rise 40 minutes or until doubled 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 minutes). Note: I used the low-fat cheese thinking that regular may melt when making toast.
Note: Makes 1 loaf; may want to double recipe and freeze 1 loaf.
“EARTHY” RYE BREAD (this is my own concoction)
1c ~2c beer warm water OR ~1½ c water and 1 cup sourdough starter 1c bran cereal or oatmeal 2-4 Tbs molasses 2 Tbs caraway seeds 1-2 Tbs fennel seeds (optional) 2 tsp salt ¼c oil 1 Tbs active dry yeast 3c rye flour > white flour Put beer and water in a large bowl; stir in bran or oatmeal and let set for about 30 minutes or until oatmeal is mushy. Stir in molasses, caraway and fennel seeds (lightly crushed), salt and oil. Mix well then stir in about 2 c white flour and mix until thoroughly blended. Stir in yeast and 3 cups rye flour; mix until well blended. Start adding white flour, a cup at time, until dough is reasonably stiff. 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. 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 6c 1 Tbs 2c 1/4 tsp 1/2 c 1 tsp 2 Tbs active dry yeast all-purpose flour white sugar milk baking soda water salt cornmeal In a small saucepan, heat the milk and water until very warm. Combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add the warm milk and water, and beat well. Stir in enough of the remaining flour to make a stiff batter. Spoon into two 9 x 5 inch loaf pans that have been greased and dusted with the cornmeal. Cover, and let rise in a warm place for 45 minutes. Bake at 400 degrees F (205 degrees C) for 25 minutes. Remove from pans immediately, and let cool
HAMBURGER BUNS WITH GARLIC AND SUN-DRIED TOMATOES (Brook Lodge)
2½ c warm water 1 Tbs sugar In large mixing bowl, dissolve yeast and sugar in warm water. Let sit ~5 minutes until foaming. Add the next 5 ingredients (oil through tomatoes) plus July 8, 2010 Page 19 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). ¾ oz ¼c 1 Tbs ¼c 2 1c ~8 c > (3 pkgs) active dry yeast oil from sun-dried tomatoes salt onion, minced garlic cloves sun-dried tomatoes, chopped flour egg white mixed with ½ c water half the flour; mix well. Gradually mix in additional flour until the dough pulls away from the bowl but is still slightly sticky. Turn out on floured surface and let rest for about 10 minutes (while waiting, clean and dry the bowl then oil the inside of it). Knead the dough about 5 minutes, adding just enough flour to keep it from sticking, and it becomes elastic. Place the dough in the oiled bowl, turning once to oil the top; cover and let rise until double. Divide into 18 pieces and form into balls. Place on a greased baking sheet, cover and let rise until 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 1c ¼c ¼c 1 tsp 1 2 ~4 c > (2 pkgs) active dry yeast warm milk sugar butter salt egg egg yolks flour egg whites mixed with ½ c water 1c onion, sliced in very thin rings 2 Tbs butter In large mixing bowl, dissolve yeast and sugar in milk. Let sit ~5 minutes until foaming. Add the next 4 ingredients (butter thru yolks) plus half the flour; mix well [see * below]. Gradually mix in additional flour until the dough pulls away from the bowl but is still slightly sticky. Turn out on floured surface and let rest for about 10 minutes (while waiting, clean and dry the bowl then oil the inside of it). Knead the dough about 5 minutes, adding just enough flour to keep it from sticking, and it becomes elastic. Place the dough in the oiled bowl, turning once to oil the top; cover and let rise until double. Divide dough into 15 pieces and form into balls. Place on a greased baking sheet, cover and let rise until double. Brush with egg wash and top with onions. Bake at 350 degrees for about 10 – 15 minutes or until golden brown. * [I would likely add the sautéed and cooled onions while mixing the dough rather than placing them on top after they rise – or do both]
PIZZA CRUST, FLAT BREAD, HAMBURGER BUNS (Book of Bread, Judith and Evan Jones)
1 Tbs 1¼ c 1 Tbs 2 Tbs 1 tsp 3 Tbs ½c ~3 c > yeast warm water honey (or sugar) veg oil salt nonfat dry milk wheat germ white flour flour Dissolve yeast in the water and honey. Add the oil, salt and dry milk. Stir in the wheat germ. Add the flour, a little at a time (when I made this, it only required 2 cups of flour plus whatever was required when it was kneaded). When the dough begins to leave the sides of the bowl, turn out and knead till smooth and elastic. Place the dough in an oiled bowl, turning once to grease the top. Cover with plastic wrap and let rise till double. Punch down and cut into 12 pieces; cover and let rest 15 minutes. Flour your hands and shape into balls; flatten slighter and place on a large greased cookie sheet. Cover 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 flavor you want) (TO BE TRIED: use a jar of pizza Put about ¼ c water in the mixing bowl, add the yeast and sugar and stir. Add the V-8, water, salt, basil, oregano, fennel, onions flakes, and garlic. Add about 2 cups flour and mix well. Add oil and mix. Add the remaining flour, July 8, 2010 Page 20 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). sauce instead of V-8) water active dry yeast sugar salt dried basil dried oregano fennel seeds dried onion flakes garlic powder (prefer granulated, if available) 2-4 Tbs oil (garlic infused, if available) > flour 2-3Tbs wheat gluten (optional) ~2c 2 pkg ~2 Tbs 2 tsp* 1 Tbs** 1 Tbs** 1-2 Tbs 1 Tbs 2 tsp mixing in a cup at a time until you have a dough that’s ready for kneading. Turn out on floured surface and let rest 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. 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 40 – 50 minutes or until done. [I usually bake loaves for 45 minutes; rolls take about 30-35 minutes, depending on size.] Experiment: e.g., add chopped pepperoni and/or sausage to the dough or roll 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 2 Tbs instant coffee 2-4 Tbs molasses 2 tsp Kitchen Bouquet 1½ c Guinness beer (~1 bottle) ~3 c warm water 2 Tbs caraway seeds 1-2 Tbs fennel seeds (optional) 2 tsp salt ~¼ c oil (I just dump some in) 2 Tbs active dry yeast 3c rye flour **4-5 Tbs wheat gluten > white flour [total amount of water + beer is about 4-5 cups. This will make 2-3 loaves, depending on size.] ** Wheat gluten is very important; otherwise the loaves will be VERY dense. The cocoa provides the needed flavor but really retards the action of the yeast. In a 4 cup glass measuring cup, mix cocoa, coffee, molasses and Kitchen Bouquet with about 1 c boiling water (or add water and heat in microwave). Let cool to lukewarm or add cold water (up to about 3 cups or so) to cool it down and pour it into a large bowl. When lukewarm or at room temperature, add yeast; mix and let stand till yeast is a little foamy (~ 10-15 minutes). Add the Guinness, stir in caraway, fennel (if using), salt and oil. Put in the rye flour and while it’s sitting on top of the liquid, stir the wheat gluten into the rye flour, then mix the flour and liquid mixture well. Start adding white flour, a cup at time, until dough is reasonably stiff. 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. Note – this usually takes longer than usual; at first, the dough feels like cookie dough and you need to keep kneading until it is springy like bread dough. Put dough in the oiled bowl, turning once to coat the dough. Cover and let rise until double in bulk. 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 to large head per loaf > Any white or whole wheat Mash the garlic then add and mix with some of the oil that will be used in the bread. 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 July 8, 2010 Page 21 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). bread recipe; it would be very good in the Pizza Bread recipe. mixing in the flour until it becomes hard to stir. Turn out on floured surface and let rest 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 2½ c 2½ c active dry yeast warm water white flour Let yeast dissolve in ½ cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass, or crockery container, cover, and let stand 3 – 5 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 1½ c 1c 2 tsp 2 tsp 5½-6 c ½ tsp active dry yeast warm water starter batter salt sugar flour baking soda In a large bowl, dissolve yeast in warm water. Blend in starter batter, salt and sugar. Add 2½ c flour. Beat 3 – 4 minutes until smooth. Cover and let rise for about 2 or hours more. This is not a stiff dough, but a wet, thick, batter-like mixture. Most recipes say to let the dough rise until double, but it may or may not double; let it rise longer if you want. Anyway, the dough will increase in size and look kind of bubbly and spongy. 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] July 8, 2010 Page 22 of 98
TOMATO-ONION SOURDOUGH BREAD (I haven’t made this, but I wouldn’t hesitate to try it)
1 tsp 3 Tbs 2c 3 Tbs 1½ tsp 3 Tbs 1 Tbs 1/3 c active dry yeast warm water sourdough starter sugar salt powdered milk oil reconstituted dried tomatoes, diced ½ medium onion, minced 1 tsp Italian seasoning 3 – 4 c flour (may use equal parts white and whole wheat In a small bowl, dissolve yeast in warm water. Add to sourdough starter along with remaining ingredients except the flour. Slowly add the flour until the dough pull away from the side of the bowl. Turn out onto a floured surface and knead until smooth and elastic, adding more flour as necessary. Shape the dough and place in a well-greased 9x5-inch loaf pan. Cover with a cloth. Let rise till doubled in size. Bake at 350 degrees for 40 – 50 minutes or until done. [I usually bake loaves for 45 minutes] Yield: 1 loaf Note (as stated in recipe): This makes a very rich, dense, aromatic loaf. You may prefer to shape into a free-form loaf or two long French loaves. Also, the tomatoes, onion and 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 2 pkg active dry yeast ¼ c sugar 1 tsp salt 6 eggs 3¾ c flour ½ c *citron, finely chopped ¼ c *currents or raisins Rum Sauce*: 2½ c sugar 1 unpeeled medium orange, sliced crosswise ½ unpeeled lemon, sliced crosswise 1½ c light rum Apricot Glaze*: 1c apricot preserves 1 tsp grated lemon peel 2 tsp lemon juice *Try: chopped maraschino cherries instead of citron and currents and cherry brandy instead of rum. Omit the glaze and serve with whipped cream or Cool Whip or just plain. Grease a 10x4-inch tube pan. Sprinkle yeast over water in large bowl; stir till dissolved. Add sugar, salt, eggs and2 ¼ c flour. At medium speed of electric mixer, beat 4 minutes or until smooth. Add butter; beat 2 minutes or until very well blended. At low speed, beat in rest of flour; beat until smooth - ~2 minutes. Stir in citron and raisins. Batter will be thick. Pour into prepared pan, spreading evenly. Cover with towel (I prefer plastic wrap). Let rise ~1 hour or until baba has risen to within ¼ inch of top of pan. Meanwhile, heat oven to 400 degrees. Gently place baba in oven (do not jar or it may fall). Bake 40 – 45 minutes or until toothpick inserted in center of baba comes out clean. Rum Sauce (prepare while baba is baking): In medium saucepan, combine sugar with 2c water; bring to boiling, stirring until sugar is dissolved. Boil, uncovered, 10 minutes. Reduce heat. Add orange and lemon slices; simmer 10 minutes. Remove from heat and stir in rum. With spatula or knife, loosen baba from pan, cool on rack for 15 minutes and return baba to pan. Set pan on large sheet of foil and gradually pour hot rum sauce, along with fruit slices, over top of baba. Continue pouring until all syrup is absorbed. Let stand 2 hours or longer. Apricot Glaze: (if using maraschino cherries, try strawberry or raspberry preserves) In saucepan over low heat, melt apricot preserves. Stir in lemon juice and peel; strain. Refrigerate 30 minutes or until ready to serve. To serve: Discard fruit slices. Invert baba onto a round serving platter. Brush top and side with Apricot Glaze. If desired, serve with whipped cream.
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CINNAMON BREAD (Better Homes and Gardens)
1 pkg yeast ¼c water 2c ½c ½c 2t 7-8 c 2 milk, scalded* sugar shortening or butter (can use oil) salt *flour slightly beaten eggs Soften yeast in warm water. Combine next 4 ingredients; cool to lukewarm (if using dry 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 remaining flour to make a soft dough. Turn out on lightly floured surface. Knead till smooth (8 to 10 minutes). Place in lightly greased bowl, turning once to grease surface. Cover and let rise in war place till double (1½ to 2 hours). Punch down and divide dough in half. Cover and let rest 10 minutes. Roll each half in 15x7inch rectangle, about ½ inch thick. Mix ¾ cup sugar and the cinnamon. Reserve 2 tablespoons of mixture; sprinkle remainder over dough. Sprinkle 1 teaspoon of water over each; smooth with spatula. 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 before baking, brush loaves with soft butter, and sprinkle with remaining cinnamon-sugar (I omit this as it tends to brown the crust too fast; if wanted, brush with melted butter 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.
¾c sugar 1½ Tbs cinnamon * 1 c (or more) whole wheat makes a more “flavorable” dough.
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 ½ cup 1 cup ½ cup ½ cup active dry yeast (¼ oz) warm water milk, scalded sugar shortening Soften yeast in water and set aside. 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 remaining flour to make a soft dough. Turn out and knead on a lightly floured surface till smooth and satiny. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise till double. July 8, 2010 Page 24 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 1¼ tsp salt 5½ cups flour (see Note) 2 eggs 1 tsp lemon extract (I prefer vanilla or none) ½ cup 1 cup 1 Tbls butter sugar cinnamon (see Note) Roll dough to about 1/8 inch on lightly floured surface. Spread with 1/3 the butter, sprinkle with 1/3 the sugar. Fold over and roll to 1/8 inch. Repeat this spreading, folding, and rolling process twice more. Combine ½ cup sugar and cinnamon. Sprinkle half the mixture over the dough. Roll as for jelly roll. Cut dough in ½ inch slices (*). Place on greased baking sheet. Flatten with palm of hand. 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. * It’s easier to put the remaining sugar-cinn mixture on a plate then after each slice is cut 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 2 pkg 1 box 1 cup 2 ½ cup 1 tsp 5½ c 4 Tbl ½ cup 4 tsp warm water quick-rise yeast yellow cake mix (18.5oz box) flour eggs oil salt flour butter, divided sugar cinnamon In large mixing bowl, dissolve yeast in warm water. Let stand a few minutes to activate. Add cake mix, 1 cup flour, eggs, oil, and salt. Beat well (electric mixer) – see Notes. Add flour in increments, beating well with mixer as long as possible. When batter becomes stiff, stir with spoon or use dough hook on mixer. Put dough on floured surface and gently knead until smooth and elastic, adding flour as needed to keep from sticking. Put dough into oiled mixing bowl; cover with oiled plastic wrap. Let rise till double in bulk. Punch dough down and divide in half. Roll one half of the dough into 10x12 inch rectangle. Spread with 2 tablespoons softened butter. Mix the cinnamon and sugar and half of it over the dough. Roll up, pinch edges to seal. Stretch dough to make it an even 12 inches long. Cut roll into 1 inch slices. Place the slices in a greased 9x13 inch baking pan. Cover with oiled plastic wrap. Repeat with other half the dough. Let rise till double in bulk. Bake in preheated 350degree 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) July 8, 2010 Page 25 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 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 1c 4c 6 tsp 1/8 tsp ¾c 2 1 Tbs 2c orange peel, julienne sugar flour baking powder salt sugar eggs butter milk Put orange peel in saucepan, add water to cover and boil until peel is tender. Add 1 cup sugar and boil to medium syrup. Cool completely. Sift together flour, baking powder and salt; set aside. Cream sugar, eggs and butter. Add milk to egg mixture alternately with dry ingredients; beat 4 minutes with electric mixer at medium speed. Add orange peel and beat by hand for one minute more or until well combined. Pour into 2 buttered pound cake pans. Bake at 350 degrees 40 – 50 minutes or until knife inserted in center comes out clean. 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 ½c 1c ¼c 1 pkg eggs, beaten vegetable oil hot water poppy seeds yellow cake mix (Duncan Hines) 1 pkg instant coconut cream pudding Beat together the eggs, oil, hot water (not hot enough to cook the eggs), and poppy seeds. Mix in the cake and pudding mixes. Beat for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 degrees 40 minutes or until knife inserted in center comes out clean.
Variations: use lemon cake mix and vanilla pudding mix.
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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 9 3c 1/3 c ½ tsp 2 tsp 1½ tsp > slices French bread eggs half and half or milk sugar ground nutmeg vanilla rum extract powdered sugar Lightly grease two 10x15” jelly roll pans. Arrange bread on pans. In large bowl, combine remaining ingredients except powdered sugar; beat with electric mixer until well blended. Pour half the egg mixture over bread in each of the pans. Lift and move bread until all egg mixture is absorbed. Cover with foil (I would use plastic); refrigerate overnight or freeze for up to 1 week. Preheat oven to 500 degrees; remove bread from refrigerator or freezer (do not thaw); remove foil or plastic wrap. Bake 1 pan at a time in preheated oven for 15 minutes. Sprinkle with powdered sugar and garnish with strawberry jam, if desired.
PANCAKES AND VARIATIONS (Brook Lodge)
2 2 Tbs 2c 1 tsp 2c 2 Tbs ½c eggs, separated sugar sweet milk salt flour baking powder veg oil Beat egg yolks with sugar. Sift dry ingredients together. Add milk to egg mixture alternately with dry ingredients. Add oil. Beat egg whites until stiff peaks form and add to egg-flour mixture. Blueberry pancakes: pour batter on griddle and sprinkle with blueberries. Hawaiian pancakes: add 1 mashed banana and coarsely chopped Macadamia nuts to batter.
SOUR DOUGH PANCAKES
1c sourdough starter* 2c lukewarm water 2½ c flour (or equal parts white and whole wheat flour 1 large egg, well beaten 2 Tbs 1/3 c 1 Tbs 1 tsp sugar milk or water oil baking soda Mix starter, water and flour in bowl; cover and keep in a warm place overnight. Next morning, stir in remaining ingredients. Let mixture bubble 10 minutes. Bake on a griddle, using about ¼ c batter for each pancake. Yield: about 24 5-inch pancakes (can freeze them)
* see bread_not_sweet for Fool Proof sourdough starter
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CHEESE SOUFFLÉ #1 (Brook Lodge – guaranteed to resist falling)
8 ½# slices bread, cubed strong cheddar cheese, cubed or shredded 2c 4 ½ tsp > milk eggs salt pepper Layer bread and cheese in 2-qt casserole. Beat eggs and milk; pour over bread and cheese. Refrigerate overnight. Bake at 350 degrees for 1 hour or until sharp knife inserted in center comes out clean. Let stand a few minutes. Serve with mushroom sauce. Yield: 6 – 8 servings.
CHEESE SOUFFLÉ #2 (Brook Lodge)
5 2 oz ¼ 1 pt ¾# eggs butter or oleo loaf bread, sliced milk cheese, grated The day before serving: Beat eggs and milk. Melt butter. Remove bread crusts; trim bread slices and fit as a first layer in a 9x13 inch casserole dish. Brush top of bread with half the melted butter followed by half the eggs and milk; sprinkle with half the grated cheese. Press down layers. Repeat bread – butter – liquid – cheese and again press down. Refrigerate 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 1c ½c 1c > dry noodles, cooked and drained heavy cream butter, softened fresh parmesan cheese, grated salt and freshly ground pepper In heavy saucepan over medium heat [or use the microwave], bring cream and butter to a bare simmer. Remove from burner, but keep warm. Heat a large serving bowl for tossing the cooked noodles. Pour in cream-butter mixture; add noodles, cheese, salt and pepper (to taste). Toss gently until 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 2 Tbs 1 tsp 1 tsp ½ tsp Melt butter in saucepan; whisk in flour, mustard, Worcestershire sauce, salt and pepper. While stirring constantly, gradually add beer and cream. Cook with stirring until mixture is thick and just 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. butter flour dry mustard Worcestershire sauce salt ½ tsp ½c ¾c 6 oz black pepper beer cream cheddar cheese, shredded
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CHICKEN CELESTE (Brook Lodge)
4-6 chicken breasts or 22½# frying chicken 1/3 c flour 1 tsp salt 1/8 tsp pepper ¼ tsp paprika ¼c shortening or oil 1 ½c ¼c ½c ¼c 1 Tbs medium onion, chopped sherry water mayonnaise sour cream parsley, minced Clean & quarter chicken; dust with flour which has been seasoned with salt, pepper and paprika. Melt shortening in heavy skillet or Dutch oven; brown chicken on all sides. Add onion, sherry, and water; cover and simmer until tender, about 1 hour. Remove chicken to platter and keep warm. Add mayonnaise and sour cream to liquid in 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 ½ tsp 1 Tbs 1/3 c 2c 2½ c ½c ¼c ¼c 2 ½c cooked chicken, diced salt soy sauce cooking oil raw rice chicken broth or stock scallions, thinly sliced celery, thinly sliced green pepper, minced eggs, lightly beaten chinese cabbage, finely shredded Combine chicken, salt and soy sauce; let stand 15 minutes. Heat oil in skillet over medium heat (or 350 degrees in electric skillet). Add rice and sauté, stirring frequently, until golden brown. Reduce heat to simmer. Gradually add chicken with marinade and broth. Cover and cook 15 – 25 minutes, or until rice is almost tender. Remove cover last few minutes of cooking. Increase heat to moderate; add scallions, celery, and green pepper to rice. Cook uncovered a few minutes, until liquid is absorbed. Push rice mixture to sides of pan. Add eggs; cook until almost set, then mix into rice. Add cabbage and stir. Serve immediately. Serves 6 – 8 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, skinned & boned 1c *pancake mix 1 tsp salt 1 tsp parsley flakes 2 tsp chives, chopped
½ tsp ¼ tsp ¼ tsp 2/3 c >
thyme dry mustard hot pepper sauce milk oil for deep frying
Cut chicken into 1½-inch squares. Combine pancake mix, salt, herbs and dry mustard. Combine hot pepper sauce and milk; add to dry ingredients and stir until smooth. (Batter should be thick, but if extremely thick, thin with a little milk.) In skillet or deep fryer, preheat ½-inch oil to 340-350 degrees. Dip 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, skinned & boned 2 eggs, well beaten 1½ tsp salt 3 Tbs sesame seed 1c flour 1 – 1½ pints cooking oil Note: batter needs more seasoning! Prepare sauces and reserve. Cut breasts into 1x1½ -inch pieces. Combine eggs, 1 c water, salt, sesame seed and flour. Heat oil to 375 degrees in skillet, filling pan no more than ½ full. Dip chicken pieces into batter; drain off excess and fry nuggets about 3 – 5 minutes or until golden brown. Drain on 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 Whole wheat and white flour Salt and pepper 2c 2 > > onions, sliced or chopped garlic cloves, finely chopped paprika turmeric Over medium to medium-high heat, heat about 1 Tbs oil or bacon fat in a skillet. Add sliced onions and garlic; cook with occasional stirring till translucent. While onions are cooking, prepare chicken: In a food storage bag, combine equal parts whole wheat and white flour in sufficient quantity to coat the amount of chicken breasts to be cooked; add salt and pepper to-taste (maybe start with ½ tsp of each; can always add more when chicken is cooked). Add chicken, push most of the air out of the bag then flatten the chick in the flour mixture using the heel of your hand or whatever is handy; aim for about ½ inch thickness but thickness isn’t all that important). 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, add additional oil to coat chick). Sprinkle tops of chicken with oil, then sprinkle evenly 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 mushrooms on top. Add 1-2 cups liquid (e.g., water, white wine, beer). Cover and simmer for ~1 hour.
potatoes cut into ~1” chunks 4 oz mushrooms (or 8 oz) ********* Add other vegs if you want, such as carrots
CHICKEN OR BEEF TERIYAKI (Brook Lodge)
Marinade: ¼c salad oil ¼c soy sauce 2 Tbs catsup 1 Tbs vinegar ¼ tsp pepper This makes enough marinade for: > 3# beef, sirloin or tenderloin OR > 6 boneless, skinless chicken breasts 3 20 oz cans pineapple chunks Cut beef or chicken in ¾-inch pieces; marinate meat overnight. Cut pineapple chunks in half and alternate on skewer with meat. Baste with butter and broil just until done. Meat may be frozen in marinade for later use.
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CHICKEN PAPRIKA (Joy of Cooking ~1967)
2½# frying chicken, cut into pieces 1½ T butter 1½ T cooking oil 1c onions, chopped 2 tsp to 2T mild paprika ½ tsp 2c 1 tsp 1c salt well-seasoned stock flour cultured sour cream Melt butter with oil in heavy pot; add and simmer onions and paprika until golden. Add salt and stock. When the ingredients have reached the boiling point, add chicken. Cover and simmer until tender, about 1 hour. Stir flour into sour cream and stir it slowly into the pot. Heat about 5 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 Flour ¼ c olive oil 2 Tbs chopped shallots (1 minced garlic clove) ¼ c Italian tomato paste ½ c dry white wine 1 t salt ¼t white pepper ¾c chicken stock ½ bay leaf 1/8 tsp thyme 1/8 tsp sweet marjoram ½ - 1c sliced mushrooms (2 Tbs brandy or ¼ c Muscatel) Dredge chicken with flour; sauté it in oil with shallots (and garlic, optional). Add remaining ingredients. Bring to a simmer, cover, and cook for 1 hour or until tender. Serve with spaghetti. 4 servings.
COQ AU VIN (CHICKEN BRAISED IN WINE) (Joy of Cooking ~1967)
A broiler or roasting chicken (use back & neck for stock pot) 3 T butter or olive oil ¼ # minced salt pork ¾ c chopped mild or pearl onions 1 sliced carrot 3 minced shallots 1 peeled garlic clove 2T 2T 1T ½ ½ tsp 1 tsp 1/8 tsp 1T 1½ c ½# flour minced parsley fresh chervil or marjoram bay leaf thyme salt ground pepper brandy (optional) dry red wine or sherry sliced mushrooms 1) Melt butter or olive oil. Add and brown lightly: salt pork, onions, carrot, shallots, garlic 2) Push vegetables aside. Brown the chicken in the fat. Add and stir: flour, parsley, marjoram or chervil, bay leaf, thyme, salt, pepper, and brandy. 3) Stir in 1½ c dry red wine or sherry. 4) Simmer over low heat until done, about 1 hour. Add mushrooms during the last 5 minutes. 5) Skim off fat; correct the seasoning. Serve the sauce over the chicken.
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COUNTRY CLUB PLAZA SANDWICH (Brook Lodge)
4 1c slices bread diced, cooked chicken (5.5 oz) 1/3 c celery, finely chopped 1/3 c green pepper, finely chopped ¼ tsp 2 Tbs 4 4 salt salad dressing pineapple slices Cheddar cheese slices Toast bread and place on baking sheet. Combine chicken, celery, green pepper, salt and salad dressing; spread evenly over toast. On center of chicken, place a pineapple slice and top with a slice of cheese. Bake at 350 degrees for 10 – 15 minutes or until cheese is melted and sandwich is heated through.
CURRY CHICKEN WINGS
2# 4 Tbs 4 Tbs 2 Tbs ¾ tsp 1/8 tsp 1 tsp chicken wings (~10) curry powder chutney, minced fresh lemon juice salt cayenne soy sauce
Cut off the wing tips, reserving them for another use such as stock; halve the wings at the joint. In a plastic food storage bag, mix the curry powder, 2 Tbs of the chutney, lemon juice, salt and cayenne; add the wings and toss to coat. Close the bag and marinate the wings, refrigerated, at least 4 hours or overnight 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 soysauce 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: ~4 c cooked chicken or turkey 4 oz mushrooms ½c celery ½c onion 1 can water chestnuts 1-2 tsp garlic 1 2-3 Tbs ~1 tsp ~1 Tbs 3-4 ~½c 1-2 tsp can bean sprouts soy sauce balsamic vinegar hoisin sauce Xlarge eggs, beaten flour baking powder Chop meat and vegetables. Mix all together except flour and baking powder, then add the flour and baking powder and mix well. Add enough flour to make mixture very thick; if possible, refrigerate mixture for 1-2 hours. Heat oil till hot. Sauté about ½ cupfuls in oil till well browned on both sides. Just before serving, sprinkle lightly with sesame oil.
FLUFFY CHICKEN SALAD SANDWICH (Brook Lodge)
8 4c 5 slices bread chicken salad egg whites, beaten stiff 5 egg yolks, beaten 1+2/3 Tbs mayonnaise 3+1/3 Tbs parmesan cheese Toast and butter the bread; place, buttered side down, in individual ramekins or all on a baking sheet. Spread chicken salad over the toast. Fold egg white into egg yolks and add mayonnaise. 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: ½c ¼c 1½ tsp 1½ tsp ¾c ½c ¼c ¼c 1½ c 1 tsp Meat: 3# ¼c 1 tsp 1 1c > 2c 16 1) Mix ½ c cornstarch with water. Add garlic, ginger, sugar, ½ c soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerated until needed. 2) In separate bowl, mix chicken, ¼ c soy sauce and pepper. Stir in egg. Add 1c cornstarch and mix until chicken pieces are evenly coated. Add 1c veg oil to help separate the pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. 3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thicken. *My changes: > The sauce is really thick – as it likely should be for this dish, but I prefer: ¼ c cornstarch; ¼ c soy sauce; 2 – 2½ c chicken broth > use chicken breast instead of dark meat. > either stir-fry the chicken without first dipping in batter or for batter – use the shrimp fry batter from Brook Lodge recipe, using equal parts flour and cornstarch and adding a couple of tablespoons of soy sauce for the liquid.
*cornstarch water garlic, minced ginger root, minced sugar *soy sauce white vinegar dry white wine *hot chicken broth MSG (optional) *deboned dark chicken meat cut into large chunks *soy sauce *pepper *egg *cornstarch Veg oil for deep frying green onions, sliced small dried hot peppers
1/3 c soy sauce, low sodium ¼c orange juice 3 Tbs green onions, finely chopped 1 Tbs grated, peeled fresh ginger 1 Tbs lemon juice 1 Tbs honey 1 tsp dried basil ½ tsp ½ tsp ¼ tsp 4 1# 2 tsp 4c pepper crushed red pepper five-spice powder garlic cloves, minced boneless, skinless chicken breasts cut into ½-inch wide strips veg oil cooked rice Combine first 12 ingredients (soy sauce through garlic). Add chicken, cover and marinate in refrigerator 30 minutes. Drain chicken, reserving marinade. Heat oil in large nonstick skillet over medium heat. Add chicken; sauté 5 minutes. Add reserved marinade; cover, reduce heat, and simmer 5 minutes. 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 ¾ tsp ½ ¼ ¼ ¼ 1# ground ginger salt ground pepper ground nutmeg ground cinnamon ground allspice boneless, skinless Combine ginger, salt, pepper, nutmeg, cinnamon and allspice. Rub chicken with spice mixture; let stand 5 minutes. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add wine, cover; reduce heat to medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken. Makes 4 servings (3 oz/serving). Per serving: 143 cal; 530 mg sodium July 8, 2010 Page 33 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). > ¼c chicken thighs Cooking spray dry white wine * I was intrigued with this recipe due to the spices – most of them the same as used in 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 6 6 6 slices buttered rye bread pieces lettuce slices Swiss cheese 2½-3 oz turkey slices 6 6 6 ½# small lettuce cups servings 1000 Island Dressing tomato slices shredded crab meat This is an open-faced sandwich, put together in the order of the listed ingredients. About 2 Tbs crab meat on top is enough for garnish and flavor.
KENTUCKY HOT BROWN SANDWICH (Brook Lodge)
1 2 oz 2 oz > slice bread, toasted fluffed ham sliced turkey Mornay sauce w/mushrooms & parsley (see “Sauces”) 2 oz 2 1 1 cheddar cheese, grated slices cooked bacon tomato slices green onion, chopped Place ham & turkey on toast; cover with sauce and cheese. Bake until warm and cheese has melted. Garnish with bacon, tomato and green onion. Serve warm.
LOW-FAT SALSA CHICKEN
1# > ¾c ½c ¼c boneless, skinless chicken breast halves cooking spray salsa green onions, sliced grated Parmesan cheese Preheat oven to 350 degrees. Place chicken in 11x7-inch baking dish coated with non-stick spray. Spoon salsa evenly over chicken; top with green onions. Sprinkle with cheese. Cover and bake 30 minutes. Uncover and bake an additional 10 minutes or until chicken is done. Serve with rice or baked potato. 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 ½c 1 Tbs 1c 3c 2c butter flour salt* cream milk chicken stock 2c ½c ½c ¾c ¼c ¼c chicken, cooked, large dice mushrooms, sautéed almonds, slivered water chestnuts, sliced pimiento, cut in strips sherry Sauce: In double boiler, melt butter and add flour and salt; cook till bubbly. Add cream, milk and chicken stock, with stirring, until and smooth (could use leftover gravy). Cook over hot water 30 minutes, stirring occasionally. Just before serving, add the remaining 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 Batter: 2 eggs ½ c flour ¼ c cornstarch ½ c water dash ginger Marinade: 1 Tbs onion powder dash pepper 1 oz brandy 1 oz oil 1 oz soy sauce > salt, pepper Sauce: 2 Tbs brown sugar ¼c vinegar 2 Tbs soy sauce 1/3 c water 2 Tbs cornstarch 2 Tbs pimiento Cut boneless, skinless chicken breast into 1½ inch cubes. Combine marinade ingredients and marinate chicken 20 minutes. Combine batter ingredients. Roll chicken in flour and shake off excess. dip chicken in batter and deep fry at 350 degrees until batter sets up (pre-cooked); drain 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 tsp salt ¼ tsp pepper 1/8 tsp marjoram 1/8 tsp thyme 2 Tbs olive oil 1-2 oranges, peeled, sliced 1 c dry white wine 4 parsley sprigs 1 bay leaf ¼ garlic clove Rinse duck in cold water; wipe with damp cloth. Mix salt, pepper, marjoram and thyme; rub duck inside and out with mixture. Brush with olive oil. Fill cavity with oranges and truss. Roast duck in white wine with herbs and garlic, first at 450 degrees for 10 minutes. Reduce heat to 350 degrees and roast for 1 hour, basting every 10 minutes with wine in pan. Occasionally 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 ¾c 1 Tbs 1c 2c 1¼ c butter flour salt* cream milk chicken stock 6c 1c ½c ¾c ¼c ¼c > turkey or chicken, cooked, diced mushrooms, sautéed toasted almonds water chestnuts, sliced pimiento, cut in strips sherry yellow food coloring (to taste) Sauce: In double boiler, melt butter and add flour and salt; cook till bubbly. Add cream, milk and chicken stock, with stirring, until and smooth. Cook over hot water 30 minutes, stirring occasionally. Just before serving, add the remaining ingredients and heat through. Serves 10
* 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: 1) use fresh, moist bread 2) add the seasonings to the onion and celery when they are sautéing 3) add maybe a cup of water with a tablespoon of chicken base to the sautéed onion/celery 4) 5) 6) mix all that with the bread cubes using ½ cup water, rinse out the seasonings from pan the and add the rinse to the stuffing (repeat the rinse with another ½ cup water) if needed, add more water.
25# 27 c
turkey toasted bread cubes, dried ½c butter or margarine 2¼ c onion, chopped 4½ c celery (stalks & leaves), chopped 4½ tsp sage leaves, crushed
1 Tbs 1½ tsp 1 Tbs 4–5 c 5 tsp >
thyme leaves, crushed poultry seasoning *ground black pepper hot water chicken base or bouillon cubes salt & pepper, to taste
*I would start with 1 tsp pepper and add more, if needed
Several days before needing stuffing, toast good quality bread in toaster and cut each toasted slice into cubes. Put cubes in large aluminum foil turkey roasting to air dry. In a large skillet, melt butter or margarine; add onions and celery. Sauté vegetables until tender then combine with the bread cubes and mix well. Add sage, thyme, poultry seasoning and pepper; mix well. Combine the hot water with the chicken base or bouillon cubes and add to the dry bread mixture until stuffing has desired degree of moisture. Mix well; season with salt and/or pepper, if desired. Bake 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). July 8, 2010 Page 36 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 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, legs, and/or thighs when they’re on sale. Tastes like roast turkey. Can also be used with chicken. It might be good with beef. 1c dry red wine ~2 Tbs Worcestershire sauce 2-4 Tbs Soy sauce (low sodium) > some liquid or dry smoke > garlic to taste. Turkey parts: ~4-6 wings and 2-4 thighs or just thighs or just wings. Thighs give more fat; I use 6 wings and 2 thighs. Put turkey and marinade in food storage bag; add enough beer or broth to make maybe a couple of cups of liquid – enough so about ½ of the turkey is submerged. Place it in a bowl rather than a flat casserole dish to maximize the amount of turkey that’s submerged. Marinate for 1-3 days, sloshing it around frequently. > Roast the turkey, reserving the marinade. Remove the cooked turkey and add the reserved marinade to the pan; eat whatever you want of the cooked turkey. Heat the pan drippings with the marinade and scrape to get all the goodies, then transfer to a saucepan. When you’ve eaten the amount of turkey you want, de-bone the rest, put bones, skin and whatever else in the sauce pan with the marinade. Add water (or more beer or broth to cover, bring to a boil and simmer for about an hour; strain. Taste, and if needed, simmer the liquid to concentrate the flavor. This liquid can be used if making separate stuffing and/or gravy.
WILD RICE RAISIN STUFFING (Brook Lodge)
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 16 oz Uncle Ben’s Wild Rice Blend ½c onions, diced ½c celery, diced ½c chicken stock ½ tsp sage ½ tsp thyme 1c ¼ tsp 8 oz 1c 2 2 Tbs raisins white pepper stuffing mix pecans, broken eggs, beaten flour Cook rice following directions on box. Melt butter [amount not given in recipe] in heavy pan; add and sauté onion and celery until onion is transparent. Add chicken stock, sage, thyme, raisins and pepper. Add stuffing mix to cooked rice and toss; add chicken stock mixture. Add pecans and eggs and blend lightly. Use to stuff a turkey or put in buttered pan and bake at 325 degrees for ~30 – 35 minutes.
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FRESH ASPARAGUS SALAD (Brook Lodge)
Yield: 8 salads 1 bunch romaine lettuce, torn 1 head red leaf lettuce, torn 16 red pepper strips 8 yellow pepper strips 24 fresh asparagus spears, blanched > pecans, toasted & cooled Place lettuce on plate. Place two red pepper, one yellow pepper, and three asparagus spears on top of lettuce. Sprinkle with pecans. Pour dressing over top of salad and serve. Dressing (combine all ingredients): ½c veg oil > pepper, to taste ½c walnut oil ½ tsp orange zest 4 Tbs sherry 1 Tbs gingerroot, fresh, 1 Tbs vinegar finely minced 1 tsp salt 1 Tbs honey 1 Tbs soy sauce
BROCCOLI MUSHROOM SALAD (Upjohn)
1 # fresh mushrooms, sliced 1 head broccoli 2-3 green onions, sliced Dressing: ½ c sugar 1c oil 1 tsp salt ¼ c vinegar (I use wine vinegar) 1 tsp paprika 1 tsp celery seed 1 Tbs onion powder Cut broccoli into bite-size pieces and blanch in boiling water 2 – 3 minutes; immerse immediately in ice water. Drain well. Mix with broccoli and onions; refrigerate. About 4 hours before serving, toss with dressing and chill. Good with cherry tomatoes or tomato wedges. [If leftover salad won’t be eaten within 2 days, drain excess dressing as it tends to “cook” the broccoli.] Dressing: combine all ingredients, mix well and chill. The dressing recipe makes enough for almost a double batch of the broccoli mixture, depending on how much dressing you like. Notes: If combining in a jar and shaking to mix, dissolve sugar in vinegar first then 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 1¼ tsp 1/3 c 2/3 c 1c 3 Tbs romaine lettuce garlic, chopped oil bread cubes oil lemon juice ¾ tsp > 2 2 Tbs 10 salt pepper, to taste eggs parmesan cheese anchovy fillets Clean romaine, dry, break into bite-sized pieces. Sauté garlic in 1/3 c oil until light brown; strain and discard garlic. Saute bread cubes in garlic oil; drain & keep warm. Make basic French dressing with 1 c oil, lemon juice, salt and pepper; add oil drained from anchovy fillets. Place romaine in bowl; add lightly 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 > juice and zest of 2 oranges ¾ c sugar 1 1 egg egg yolk Cook all ingredients together until sugar is dissolved and egg cooked, being careful not to overcook. Does not have to come to a boil.
CALIFORNIA HOT CHICKEN SALAD (Brook Lodge)
3c 2c ½c ¼c 1¼ c 3 Tbs cooked diced chicken celery, thinly sliced slivered salted almonds pimiento, cut in narrow strips mayonnaise lemon juice 2 Tbs 1 tsp ¼ tsp 1c ½c > grated onion salt pepper potato chips, crushed American cheese, grated sugar, if needed Toss all ingredients except potato chips and cheese with fork. Put into a shallow greased casserole or individual ramekins. Mix potato chips and cheese; sprinkle over salad mixture. Bake at 350 degrees for 30 minutes, if 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 5c coarsely chopped cooked chicken 2c celery, julienne slices 1½ c Granny Smith apples, medium chopped 1c 1 Tbs > > golden raisins lemon juice mayonnaise to coat salt and pepper to taste
FREEZER COLESLAW (this is very good)
1 med 1 tsp 1 1 1c head cabbage salt green pepper, chopped carrot, grated white vinegar ¾ c water 2 c sugar 1 tsp whole mustard seed 1 tsp celery seed Shred cabbage and mix with salt; let stand 1 hour. Add carrot and green pepper. Mix vinegar, water, sugar, mustard seed and celery seed. Boil 2-3 minutes, cool to lukewarm and pour over slaw mixture. Put in containers, leaving ½-inch head space and freeze. Can be re-frozen
CUCUMBER NAMASU (SALAD) (Brook Lodge)
2 2 1 1 1c cucumbers turnips carrot ginger slice* white vinegar 2/3 c 1½ Tbs 6 > 1/3 Tbs sugar salt shrimp radishes for color MSG Peel and slice cucumbers; slice turnips and carrot. Sprinkle vegetables with 1 Tbs salt. Let stand for about 30 minutes; squeeze out water. Mix vinegar, sugar and ½ Tbs salt; mix with vegetables. Slice ginger very thin and sprinkle on vegetables. Add shrimp and radishes for garnish. * may substitute with ground or crystallized ginger, to taste July 8, 2010 Page 40 of 98
FRUIT SALAD DRESSING (Upjohn)
2/3 c 2 Tbs 2 2 Tbs sugar flour eggs, beaten salad oil 3 Tbs 4 Tbs 1c ½c lemon juice orange juice pineapple juice heavy cream, whipped Mix flour and sugar; add remaining ingredients except whipped cream. Cook over low heat until thickened. Put some plastic wrap directly on the mixture and chill. When cold, fold in the 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 Broccoli-Mushroom Salad Caesar Salad and Dressing California Fruit Dressing Fruit Salad Dressing Marinated Mushroom Salad Mrs. Marshall’s Salad Orange Yogurt Dressing Spinach Salad
GERMAN POTATO SALAD (this is a hot, sweet-sour potato salad and it’s good)
6 6 ½c 2 Tbs 2 Tbs 1½ tsp 1 tsp dash 1c ½c 2 medium potatoes (~2 #) slices bacon onion, chopped flour sugar salt celery seed pepper water vinegar hard-boiled eggs, sliced Cook potatoes in boiling salted water for 25 – 30 minutes or till tender; drain. Peel and slice potatoes. Set aside. In large skillet, cook bacon till crisp; reserve ¼ c drippings in skillet. Crumble bacon and set aside. Cook onion in drippings till tender but not brown. Blend in flour, sugar, salt, celery seed and pepper. Mix in water and vinegar and cook, stirring, till thickened and bubbly. Stir in potatoes and crumbled bacon and cook about 5 minutes or until heated through. Add hard-boiled eggs; toss lightly just to mix vegetables. Makes 6 – 8 servings.
HOT FIVE BEAN SALAD
8 2/3 c 2 Tbs 1½ tsp dash ¾c ½c slices bacon sugar cornstarch salt pepper vinegar water 16 oz can of each: – dark red kidney beans – cut green beans – lima beans – cut wax beans – garbanzo beans Cook bacon till crisp; reserve ¼ c drippings in skillet. Crumble bacon and set aside. To the drippings, add the sugar, cornstarch, salt, pepper, vinegar and water; mix well. Cook and stir till thickened and bubbly. Drain all beans well and add to skillet; mix well. Cover and simmer for 15 – 20 minutes. Stir in crumbled bacon. Makes 10 – 12 servings.
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LAYERED SWISS SALAD (Brook Lodge)
1 spinach, fresh, chopped ( ½ bag) > salt, pepper, sugar 1# bacon, crisp cooked, crumbled 6 eggs, hard-boiled, sliced 1 small head lettuce, chopped 10 oz > 1c 1c 1c frozen peas, thawed, uncooked sweet onion rings mayonnaise Miracle Whip or 2 c mayonnaise, seasoned to taste) Swiss cheese, grated Place spinach in pan; sprinkle with salt, pepper and sugar, to taste. Layer with bacon, eggs and lettuce; sprinkle with salt, pepper and sugar, to taste. Layer with peas and onions. Spread with mixture of mayo and Miracle Whip (or seasoned mayo). Sprinkle with Swiss cheese. Cover and refrigerate 24 hours.
MANDARIN SALAD (Brook Lodge)
2 2c 1 pt 11 oz 3 oz pkg orange jello boiling water orange sherbet (can) mandarin oranges, drained ½c 11 oz 1 can 1c 1c whipping cream mandarin oranges, drained pineapple tidbits coconut flakes miniature marshmallows Dissolve jello in boiling water, stir in sherbet, add orange segments and pour into a ring shaped mold. Refrigerate until firm. At serving time, make filling: whip the whipping cream; fold in remaining ingredients. Unmold jello; put filling in center: Yield: 8 – 10 servings
MARINATED MUSHROOM SALAD (Upjohn)
1# 2½ Tbs 4½ Tbs ½ tsp ½ tsp ½ tsp ¼ tsp fresh mushrooms, sliced Dijon mustard red wine vinegar dried tarragon salt dried oregano pepper, freshly ground ½c ¼ 1 olive oil veg oil head butter lettuce, separated into leaves 1 avocado, sliced ½c giant black olives 3 Tbs parsley, chopped Slice mushrooms evenly and set aside. In separate bowl, combine mustard and vinegar; add tarragon, salt, oregano and pepper; add both oils and blend thoroughly with whisk. Pour dressing over mushrooms and make sure each slice is thoroughly coated. Let stand 2 – 3 hours. Serve on lettuce leaves; garnish with avocado slices, olives and parsley. Serves 6 – 8
MRS. MARSHALL’S SALAD (Brook Lodge)
2 2c 1c 2/3 c 1/3 c ¼# heads romaine lettuce cherry tomatoes, halved Swiss cheese, grated slivered almonds, toasted fresh parmesan cheese, grated bacon, diced Dressing: Juice of 1 lemon 3 garlic cloves, crushed salt ¾ c salad oil pepper Wash, dry, and tear romaine into a bowl. Sauté bacon until crisp, drain on paper towel. Toss salad ingredients together. Dressing: mix lemon juice, garlic & salt (to taste). Add salad oil in a stream, beating with a fork; add pepper to taste. Let stand 3 hours before using.
ORANGE YOGURT DRESSING (Brook Lodge)
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 2/3 c > 1½ c 2 Tbs 2 Tbs sugar peel of 2 oranges yogurt orange juice concentrate Grand Marnier 2 Tbs ½ tsp ½c ¼c poppy seed salt safflower oil raspberry vinegar Mix all ingredients except oil. Let stand 15 minutes then mix with oil.
PASTA SALAD (Brook Lodge)
Mix all ingredients together; refrigerate 3 hours before serving. Yield: 20 servings 2# 2c 1½ c 2c rotini pasta, cooked celery, diced carrots, julienne zucchini, julienne 1c 6 oz 14 oz ½c 3c ½c ¼c black olives, sliced pimiento, sliced artichoke hearts, quartered green onion, sliced broccoli buds champagne fresh basil, chopped 2 Tbs 2 Tbs ½c 1c 1¼ # > fresh rosemary, chopped fresh parsley, chopped Italian dressing mayonnaise shrimp, cooked (optional) Lawry’s salt and white pepper (to taste)
PEA CHEESE SALAD (Better Homes and Gardens)
2c 1c 2 ¼c 2 Tbs 2 Tbs 1/3 c ½ tsp ¼ tsp 1/8 tsp 6 frozen peas (10 oz pkg) or 1 (17 oz) can peas cheddar cheese, cubed hard boiled eggs, chopped celery, chopped onion, chopped pimiento, chopped mayonnaise or salad dressing salt bottled hot pepper sauce pepper medium tomatoes Cook frozen peas; drain and cool. In large bowl, combine peas, cheese cubes, eggs, celery, onion, and pimiento. Combine mayonnaise, salt, hot pepper sauce and pepper. Add to pea mixture; toss to combine. Cover and refrigerate several hours or overnight. Stir mixture well. Cut each tomato into 8 wedges, cutting to, but not through the bottom of the tomato. On salad plates, place tomatoes atop lettuce leaves and fill with pea mixture. Makes 6 servings.
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.
DRESSING (Brook Lodge)
Cut broccoli into bite-size pieces and blanch broccoli in boiling water 2 – 3 minutes; immerse immediately in ice water. Drain well. Slice onions and mushrooms and toss with broccoli. Dressing: combine all ingredients and chill. [This is a lot of dressing; pour on the amount you want and store the rest for later.] Notes: 1) if combining in a jar and shaking to mix, dissolve sugar in vinegar first then add remaining ingredients. 2) Can use a stick blender (boat motor) to form a suspension; the flavor is slightly different but totally acceptable. July 8, 2010 Page 43 of 98
2 20oz pkg fresh spinach ¾# fresh bean sprouts or 1 can well drained 2 cans water chestnuts, sliced 4 hard-boiled eggs, diced ½# bacon, fried crisp and crumbled Dressing: 1c oil 1/3 c sugar 1/3 c catsup 1/3 c vinegar
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 1 Tbs Worcestershire Sauce 1 small onion, cut into small pieces 1 tsp salt Yield: 12 servings
TACO SALAD (from a former boss at work)
1# 1 pkg 1 1 ½c 2 1 jar 1 pkg 8 oz 1 med ground beef dry onion soup mix head lettuce medium onion, thinly sliced green pepper, chopped medium tomatoes, coarsely chopped Marzetti 1000 Island salad dressing Ortega taco mix cheddar cheese, grated pkg Dorito taco chips, slightly crumbled Brown beef, drain; add onion soup mix with ½ cup water and simmer 10 minutes; drain and cool. Break lettuce in large bowl; add onion, green pepper, tomatoes; toss to mix. Mix dressing with taco mix in separate bowl. Just before serving combine all ingredients including cheese, chips and dressing
TARRAGON CHICKEN SALAD (Brook Lodge)
Combine all ingredients an chill. Serves 12 6c coarsely chopped cooked chicken 1½ c celery, slivered ½c coarsely chopped dill pickle ½c coarsely chopped walnuts ½ Tbs ½c ½c > fresh tarragon, finely chopped mayonnaise sour cream salt and pepper to taste
THREE BEAN SALAD
1 pkg (10 oz) frozen cut green beans 1 pkg (10 oz) frozen cut wax beans 1 can (16 oz) kidney beans ½c red onion, thinly sliced 1 green pepper, slivered (~1 cup) > salad greens [Use whatever bean mix you want; canned beans work in a pinch. Add more onion; add 4 – 8 oz mushrooms] ½c salad oil 2/3 c wine vinegar ½ tsp *Worcestershire sauce ½c sugar 1 garlic clove, split 1 tsp salt 1/8 tsp pepper [*use 1 tsp Worcestershire] Thaw frozen beans; drain well. Drain kidney beans; rinse and drain well. In large bowl, toss together beans, onion, green pepper. In jar with tight fitting lid, shake oil, vinegar, Worcestershire, sugar, garlic, salt and pepper until well mixed; discard garlic. Pour over beans; mix to coat. Refrigerate 2 to 3 hours; serve on salad greens.
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BBQ SAUCE (this is the one that we all liked)
Mix together: 1c catsup 1/3 c molasses 2 Tbl cider vinegar 1 Tbl Worchestershire sauce 1 garlic clove, minced 1 tsp ¼ tsp ¼ tsp 2 Tbls . salt onion salt or powder liquid smoke or charcoal seasoning salad mustard (optional)
BBQ SAUCE (Really good – see changes (*) at end of recipe)
1 tsp ¾c 6 oz ¼c ¼c ¼c 2T 1½ tsp ½ tsp garlic, crushed (2-3 cloves) white vinegar tomato paste dark molasses light molasses* water orange marmalade* salt black pepper ½ tsp ginger ½ tsp ground mustard ¼ tsp allspice ¼ tsp celery seed ¼ tsp dried thyme leaves 1/8 tsp cayenne pepper* 1 small bay leaf 1 T liquid smoke* In a medium-sized saucepan, combine all ingredients except liquid smoke. Bring to a boil Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat; add liquid smoke and stir. Remove bay leaf. Makes about 2 cups.
* (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: 1c catsup ¾c brown sugar ½c soy sauce ¼ tsp ginger pinch MSG Sauce #2 – mix together: 2 Tbs Worcestershire sauce 2 medium onions, chopped 2 tsp dry or prepared mustard 3 Tbs butter 1c celery, finely cut ¼c vinegar 1c water ¼c sugar (I would use molasses) 2c catsup Sauté onion in butter. Add remaining ingredients. Simmer until thoroughly blended and slightly thickened.
BECHAMEL SAUCE (Brook Lodge)
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 2c 2 Tbs 2 Tbs ½c > chicken stock butter flour heavy cream salt & pepper 1) Add vegetables and herbs to stock; cook 20 minutes; strain. 2) Melt butter and add flour; cook 10 minutes on low heat; do not brown. Cool. 3) Add strained stock to flour and butter, stirring constantly till thickened. Add cream and salt and pepper (to taste). Yield: 1 pint
2 Tbs ¼c 1 2 1
onions, chopped celery, diced carrot, small, chopped parsley sprigs small bay leaf
COCKTAIL SAUCE (Alton Brown – Good Eats)
½ c chili sauce 14 oz canned tomatoes, drained 1 Tbs horseradish 1 tsp sugar ½ tsp salt 1/8 tsp pepper Put all ingredients into blender and blend till well mixed.
DILL SAUCE (Upjohn)
2½ oz 1/8 tsp 2½ Tbs ¼ - 1/3 c margarine white pepper onion soup base water ½ tsp dill, or to taste 1/8 tsp dried parsley 2 Tbs flour 15 – 16 oz sour cream Combine margarine, spices and flour. Add water and cook until thickened. Fold in sour cream and heat but do not boil.
GRAND MARNIER SAUCE (Brook Lodge)
5 ½c 2 Tbs ½c 1c egg yolks sugar sugar Grand Marnier heavy cream Use a 2-qt mixing bowl that rests snugly on top of a slightly larger saucepan. Add about 2 inches water to the saucepan and bring to a boil. Add egg yolks and ½ c sugar; beat vigorously with wire whisk or electric mixer, scraping around the inside bottom of the bowl. Place the mixing bowl on the saucepan (over but not in the water) and continue beating. 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 ½c 1 oz 2 oz Bechamel Sauce fish, poultry or veg stock Gruyere cheese parmesan cheese Boil Bechamel Sauce and stock gently for 2 minutes. Add cheeses and heat for a few minutes to ensure melting of cheeses. Stir with whisk. Yield: 1 pint
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SALSA BESCIAMELLA (Brook Lodge – for use, see sautéed veal rib charts in Beef_Pork)
¼c ¼c 2c 2 ¼c ¼c butter flour half and half eggs (optional), beaten parmesan, grated romano, grated > > dash 2 Tbs 2 Tbs salt pepper, freshly ground nutmeg parsley, freshly chopped celery leaves, freshly chopped Melt butter in sauce pan; stir in flour till absorbed; add half & half (and eggs, if desired) and, with stirring, cook until thickened and bubbly. Add remaining ingredients and stir to blend.
SESAME-GARLIC SAUCE OR DRESSING (from Gourmet magazine, June 2002)
Puree all ingredients until smooth, about 2 minutes. ½c smooth peanut butter ¼c soy sauce 1/3 c* warm water 2 Tbs* chopped peeled fresh ginger 1* medium garlic clove, chopped 1½ Tbs sesame oil 2 Tbs red-wine vinegar 2 tsp honey 1 tsp dried hot red pepper flakes * see “My changes” The recipe uses this over linguine or thin spaghetti. The cooked pasta is mixed with: 1 red and 1 yellow bell peppers, cut into 1/8 inch strips 4 scallions, thinly sliced (green onions work well) 3 Tbls toasted sesame seeds My changes: fresh ginger, to taste 4 large cloves garlic 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 desired.
¼c ½c 1c 1# 4 strips 4 3 Tbl 1 tsp olive oil butter onion, finely chopped ground beef bacon, finely chopped garlic cloves, finely chopped parsley, finely chopped salt black pepper, to taste crushed dry red pepper red wine canned tomatoes or tomato juice 1c tomato puree 2 Tbl tomato paste 1 carrot, finely chopped 2 stalks celery 1 tsp 2 oz 1c Heat olive oil over low heat. Add butter and simmer until melted. Add onion and sauté until golden. Add ground beef and bacon, sautéing until brown, stirring occasionally. Add garlic, parsley, salt, black and red pepper, cook over low heat for at least 10 minutes. Pour in wine, cover and steam for a few minutes more. Add the tomatoes, puree and paste. Bring to the 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. July 8, 2010 Page 47 of 98
TARTAR SAUCE (Chicken of the Sea recipe booklet)
3 Tbs sweet or sour pickle, finely chopped 1 Tbs onion, minced 1 Tbs parsley, minced 2 Tbs lemon juice 1c mayonnaise Combine all ingredients and chill.
TOMATO SAUCE (from Better Homes and Gardens)
1/3 c ¼c ½ 1 tsp 2 Tbl onion, chopped celery, finely chopped garlic clove, minced parsley flakes cooking oil 1 1/3 c ½ tsp ½ tsp ¼ tsp 1 16 oz can Italian tomatoes tomato paste salt oregano, dried and crushed pepper bay leaf In a saucepan, cook onion, celery, garlic and parsley in the oil until the onion and celery are tender but not brown. Stir in the tomatoes, tomato paste, salt, oregano, pepper and bay leaf. Simmer gently, uncovered, 45 – 50 minutes. Remove bay leaf.
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ASIAN SHRIMP (Allrecipes.com – this isn’t the title; I forgot to write down the title when I copied the recipe)
2 Tbs 2 Tbs 1 Tbs 2 tsp 1t ½ tsp water catsup soy sauce cornstarch honey crushed red pepper ¼ tsp 1 Tbs ¼c 4 12 oz ground ginger vegetable oil sliced green onions garlic cloves, minced shrimp, cooked Mix together the water, catsup, soy sauce, cornstarch, red pepper and ginger; set aside. Sauté onions and garlic in oil for 30 seconds; add shrimp and stir to coat. Add the sauce mixture and stir until thick and bubbly. 4 servings; 142 cal/serving
BLACKENED RED FISH OR SNAPPER (Brook Lodge)
¾# 6 unsalted butter, melted fish fillet, each ~8-10 oz, cut about ½ inch thick Seasoning mix: 1 Tbs sweet paprika 2½ tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp cayenne or other ground red pepper ¾ tsp white pepper ¾ tsp black pepper ½ tsp dried thyme leaves ½ tsp dried oregano leaves Pour 2 Tbs melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in a skillet. Keep serving plates warm in a 250 degree oven. Heat a large cast-iron skillet* over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. Thoroughly combine seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter, coating each side well, then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it by hand. Place in the hot skillet and pour 1 tsp melted butter on top of each fillet (be careful, as the butter may flame up. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes. Turn the fish over and again pour 1 tsp butter on top; cook until fish is done, about 2 minutes more. Repeat with each fillet. Serve each fillet while piping hot. To 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 casserole 2 cans cream of shrimp soup 16 oz can or 12 oz frozen crab meat 1 pt large curd cottage cheese, drained well 8 oz ½ tsp 1 1 tsp 2 tsp 1c cream cheese, softened onion powder egg, beaten salt basil cheddar cheese, grated Cook lasagna noodles with 1 tsp oil. Drain and rinse. Mix remaining ingredients and layer with noodles in a 9x13-inch casserole dish – noodles, crab, cheese. Top with grated cheese. Bake at 350 degrees for 1 hour; let stand at least 30 minutes to set. Cut and serve. Yield: 8 servings.
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CRAB MEAT SNUG HARBOR (Brook Lodge)
2½ # frozen or canned crab meat drained and broken into shreds 1c medium white sauce 1c mayonnaise juice 1½ lemons 1½ Tbs onion juice 1 Tbs 1c 2/3 c > > Worcestershire sauce small bread cubes, toasted bread crumbs melted butter paprika and chopped parsley Make a basic white sauce using 2 Tbs flour, 2 Tbs butter and 1 c milk. Fold in mayonnaise, lemon juice, onion juice, Worcestershire sauce, bread cubes and crab meat. Pour into a greased casserole dish. Top with well-buttered bread crumbs to which have been added paprika and parsley. Bake at 350 degrees for ~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# frozen Alaska King crab 1 orange 1/3 c mayonnaise ½ tsp celery salt 1c finely shredded cabbage 1 Tbs sliced green onion 6 toasted buttered sandwich buns Drain and slice crab meat. Peel, section and dice orange over bowl to save juice. Combine reserved juice with mayonnaise and celery salt. Pour over crab, diced orange, cabbage and onion. Toss lightly to coat. Place half cup slaw on each bun. Makes 6 sandwiches.
CURRIED CRAB MEAT AU GRATIN (Brook Lodge)
¾c ¼c 2 tsp 1# 2 Tbs ¼ tsp onion, minced peanut oil curry powder crab meat parsley, minced red pepper, crushed 2 Tbs > 4 6 Tbs > > lime juice salt & pepper, to taste scallop shells dry bread crumbs butter lime wedges Sauté onion in peanut oil until it is soft. Add curry powder and cook, with stirring, for 1 minute. Stir in crab meat, parsley and red pepper; sauté for 2 minutes. Add lime juice, salt and pepper and sauté for 1 minute. Divide mixture among the 5 buttered scallop shells, sprinkle each 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 toasted 2c flaked crab meat (two 6½ oz cans) or 1# frozen) dash Tobasco sauce 1 tsp Worcestershire sauce ¼ tsp lemon juice ¼c mayonnaise 1c American cheese, grated 8 tomato slices Cut 4 slices bread diagonally into halves. On a baking sheet, place whole bread slices. Place 2 halves on opposite end of each whole slice. Lightly butter the bread. Place tomato on each sandwich. Combine remaining ingredients except cheese and spread over toast and tomatoes. Top with 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 mayonnaise Zesty Mrs. Dash McCormick’s seafood seasoning ~½ tsp ~1 tsp > > Worcestershire sauce dried onion flakes garlic powder chili oil (a few dashes) Flake fish or chop fake crab finely. Add enough mayo to moisten. Add all the other ingredients and mix well. Cover with plastic wrap and chill at least 2 hours. Gently form into patties. Gently cover with 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 1c sun-dried tomatoes, coarsely chopped 1½# fettucini 1½ c heavy cream 1½ c parmesan cheese ½ c butter 1 garlic clove > salt & pepper Garnish: > parsley, chopped > parmesan cheese Saute scallops with garlic in 4 Tbs the butter. Heat the cream and cook the noodles. Mix all ingredients (including the remaining butter); season with salt and pepper. Garnish with parsley and parmesan cheese. Yield: 12 servings.
LOBSTER STRUDEL (Brook Lodge)
2# 1c 1 Tbs 2c ½c dash 1 Tbs 1# lobster, raw, diced dry white wine Minor’s Lobster Base water cream red food color parmesan cheese filo (or phyllo) dough Bring lobster, wine, lobster base and water to simmer; remove lobster. Thicken liquid with roux (equal parts flour and butter, cooked); add half of it to lobster and cool. To remainder of sauce, add red food coloring, cream and parmesan cheese. Open filo dough, cut lengthwise in four equal strips. Lay out the strips and brush with melted butter. Place 1/3 c lobster mixture on each strip and fold in flag fold; brush with butter. Bake at 400 degrees for 12 – 15 minutes or until brown. Spoon reserved sauce on dish. Place strudel on top.
1 2 > ~25 1½ c >> can salmon, flaked eggs minced onion, to taste saltine crackers, crushed or ~ ½ c dried bread crumbs) milk or evap milk pepper, dill, seafood seasoning, or whatever seasoning you want Beat the eggs; mix with the remaining ingredients. Pour into a 9x5 loaf pan or casserole dish. Bake at 350 for ~ 1 hour or until center is set. This is one I grew up with. It can be made with any fish (e.g., tuna); the canned salmon is a 1# can or whatever is being marketed as close to 1#; ~ 2cups flaked, cooked salmon filets can also be used. I prefer saltines; bread crumbs make a slightly different texture. Milk and saltines are approximate measures. I like McCormicks seafood seasoning. Note the similarity with scalloped corn.
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1 2 ~25 >> can salmon, flaked eggs saltine crackers, crushed pepper, dill, seafood seasoning, or whatever seasoning you want Use the “Salmon Loaf recipe but omit the milk. Shape lightly into patties. Dredge in flour, dried bread crumbs, cornflake crumbs or any mixture of them that you like. Let set for about 10 minutes for the coating to adhere. Sauté in butter or margarine. This is also one I grew up with. It can be made with any fish (e.g., tuna); the canned 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# ¼c ¼c 2 Tbs 2 Tbs shark steak orange juice soy sauce catsup veg oil 2 Tbs 1 Tbs ½ tsp ½ tsp 1 parsley, chopped lemon juice oregano black pepper garlic clove Place steaks, in single layer, in a large shallow dish. Combine remaining ingredients and pour over steaks. Cover and marinate in the refrigerator for 2 – 4 hours. Remove steaks, reserving marinade. Grill steaks over hot coals for five minutes; turn, baste with marinade and 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# 1 ¼c 1-2 Tbs 2c ½c 1 Tbs ½c large shrimp (21 to 25 shrimp per pound), peeled *egg white *cornstarch *water veg oil sliced water chestnuts, optional cornstarch mixed with 3 tablespoons cold water scallions, sliced on the diagonal in ½-inch pieces Garlic Sauce: ¼c chicken broth ¼c apple cider vinegar ¼c ketchup 3 Tbs black soy sauce 2 Tbs dry sherry 8 garlic cloves, crushed and minced 2 Tbs fresh ginger, finely minced (I used ½ tsp dry, ground ginger) 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 1½ c 3 1 tsp 1 tsp 2 cans 1c 2 oz ¼c ¼c Sauce: 1 can ½c 1t frozen rice with peas and mushrooms (10 oz pkgs) milk eggs, slightly beaten Worcestershire sauce salt shrimp (4½ oz cans), rinsed and drained sharp cheddar cheese, shredded pimiento, sliced, drained and chopped. onion, chopped parsley, chopped condensed cream of shrimp soup (10¾ oz can) sour cream lemon juice July 8, 2010 Preheat oven to 325 degrees. Cook rice according to pkg directions. In large bowl, combine milk, eggs, Worcestershire sauce and salt. Stir in rice, shrimp, cheese, pimiento, onion and parsley. Pour into a greased 11x7x 1½-inch baking dish. Bake 55 minutes. Let stand five minutes before cutting. Prepare Shrimp Sauce: Combine soup, sour cream, lemon juice and salt in small saucepan. Heat but do not boil. Serve over shrimp squares. Makes about 8 servings. Page 53 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 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 ¼ tsp 1 2c 2 Tbs 1c 1 can 8 oz 1 pkg 1# salt pepper medium onion, chopped celery, sliced butter uncooked regular rice tomatoes, diced spaghetti sauce artichoke hearts, frozen frozen salad shrimp Melt butter in large saucepan, add celery, onion, salt, pepper and rice; stir about 5 minutes or until rice just starts to brown. Mix in tomatoes and spaghetti sauce. Heat till boiling, reduce heat, cover and cook till rice is done (~45 minutes). Add the frozen artichoke hearts and heat through (~10 minutes). Add the frozen shrimp and heat through (10 – 15 minutes). Serve over shrimp squares. Makes about 8 servings.
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, shelled and de-veined 2c broccoli florets ½c celery, chopped, sliced thin on the diagonal 16 oz (2 cans) artichoke hearts, water packed, drained 8 scallions, cut diagonally into ½ inch pieces 1 tsp lemon juice 1 Tbs Dijon mustard 2 Tbs sherry > mayonnaise to coat > salt and pepper, to taste Bring 4 qts water to a boil; drop in shrimp, wait 1 minutes, drain through colander and let shrimp cool in colander. Bring a second pot of salted water to a boil and drop in florets. Cook 3 - 5 minutes or until just tender; do not overcook. Remove florets with slotted spoon and place in a bowl of ice water; when broccoli is cool, drain well and reserve. Cut the artichokes into quarters and combine in a mixing bowl with the shrimp, broccoli, scallions and celery. Add mayonnaise, toss, season with salt, pepper, sherry, mustard, and lemon juice to taste; toss again. Cover and refrigerate until ready to serve. Yield: 6 servings
SHRIMP DE JONGHE (Brook Lodge)
4 1# 1c 2/3 c 6 1/3 c 1 Tbs ¼ tsp shrimp/person (26-30 count) butter, softened fresh white bread crumbs fresh parsley, chopped garlic cloves, put through a press white wine lemon juice salt Mix together all ingredients except shrimp (this is enough for 10 servings; leftover mixture may be refrigerated for several weeks or frozen). Form mixture into log, approximately 3 ½-4 inches in diameter. Wrap is plastic wrap or foil; refrigerate until firm. For each serving, place shrimp, enough for 1 serving, in oven proof dish. Top with 3/8” slice of butter mixture. Bake at 400 degrees until light brown and bubbling. July 8, 2010 Page 54 of 98
STUFFED RED SNAPPER (Brook Lodge)
¼# 1c 1 2 1/8 tsp 1/8 tsp 1/8 tsp butter celery, cut into strips green pepper, cut into strips bunches green onions margarine thyme allspice ½ tsp 2 oz 1 oz 2½ tsp ¼ tsp 6-8 garlic, fresh and mashed soy sauce white vinegar salt white pepper 6 oz red snapper fillets (or tuna, grouper, shark, or Mahi Mahi) Melt butter in heavy pan. Sauté celery, peppers and green onions. Add margarine, thyme, allspice, garlic, soy sauce, vinegar and white pepper. Cook and reduce liquid by about half. Cut pocket in filet and stuff. Butter fish and sprinkle with paprika. Bake at 350 degrees until fish flakes.
SAN DIEGO TUNA CAKES (Chicken of the Sea recipe booklet)
2 Tbs 3 Tbs 1c 2 12½ oz 2 Tbs ¼ tsp ¼ tsp 1/8 tsp ½c ¾c > butter flour milk egg yolks, beaten canned tuna parsley, chopped celery seed onion powder cayenne fresh white bread cubes fine dry bread crumbs cooking oil Melt butter in saucepan; mix in flour to make a paste then gradually stir in milk. Bring to a boil, stirring constantly; reduce heat and simmer 1 minute. Beat some of the hot mixture into the egg yolks then add yolks to the saucepan. Cook, stirring constantly, until thickened and bubbly; remove from heat. Add tuna, celery seed, onion powder, cayenne, bread cubes, and ½ cup bread crumbs; mix well. Cover and refrigerate at least 1 hour. Shape mixture into 8 patties about 2½ inches in diameter. Roll in remaining bread crumbs. Heat ¼ inch oil in large skillet. Sauté tuna cakes, turning, until golden on both sides; drain on paper towel. Serve with tartar sauce.
2 2 ~25 >> cans tuna, flaked eggs saltine crackers, crushed (or ~ ½ c bread crumbs) pepper, dill, seafood seasoning, or whatever seasoning you want This is the same as salmon patties but made with canned tuna. Shape lightly into patties. Dredge in flour, dried bread crumbs, cornflake crumbs or any mixture of them that you like. Let set for about 10 minutes for the coating to adhere. Sauté in butter or margarine. Milk and saltines are approximate measures.
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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 ¼c ½c 6c 1c semi-sweet chocolate chips peanut butter dry roasted peanuts Crispix cereal confectioners sugar In large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter and nuts. Gently stir in Crispix, until well coated. Put sugar into a 2-gallon storage bag. Add coated cereal and close bag. Gently toss mixture until well coated. Store in airtight container in refrigerator. Makes about 8 cups. ½ cup contains 170 calories.
CHEX MIX ORIGINAL
7c 1c 1c 3 Tbs Crispix cereal dry roasted mixed nuts pretzels regular or reduced calorie margarine, melted ¼ tsp ¼ tsp 2 tsp 4 tsp garlic salt onion salt lemon juice Worcestershire sauce Combine Crispix, nut and pretzels in 13x9s2-inch baking pan. Set aside. Stir together remaining ingredients. Gently stir in spices and margarine into cereal mixture until evenly 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 2c 1c 3 Tbs 1/8 tsp 1 tsp ½ tsp ½c Crispix cereal bite-size cheddar cheese crackers pretzel sticks olive oil hot pepper sauce (or to taste) Italian seasoning fennel seeds, crushed Parmesan or Romano cheese In 2-gallon storage bag, combine Crispix, crackers and pretzels. Set aside Combine oil, hot pepper sauce, Italian seasoning and fennel seeds. Pour over cereal mixture, close bag and gently toss to evenly coat. Sprinkle cheese over cereal mixture and gently toss to evenly coat. Store in airtight container Makes about 10 cups. ½ cup contains 100 calories.
CHICKEN AND PEPPER HORS D’OEUVRES (Brook Lodge)
½c ¼c ¼c 2 Tbs 1 ¼ tsp 2 8 oz 1 salad oil corn syrup, light soy sauce wine vinegar garlic clove, crushed ground ginger large, whole, boneless, skinless chicken breasts, cut into ½ inch pieces small button mushrooms (1 can), drained green pepper, cut into ½-inch pieces Mix together first 6 ingredients (oil through ginger). Pour over chicken and mushrooms. Cover and marinate 3 hours or overnight in refrigerator. Drain well. Arrange 1 piece chicken, one mushroom and a piece of green pepper or round wooden toothpick. Place on broiler racks or pan. Broil 4 inches from heat for 2 minutes on each side. Yield: about 50 pieces [Cutting raw chick into ½” cubes must be a pain. I would think that 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 2 Tbs fresh basil, choppd ½ tsp dried thyme 2/3 c nonfat cream cheese ¼c reduced calorie mayonnaise 2 Tbs fresh chives, chopped 1/8 tsp salt 1/8 tsp white pepper Confetti Dip 3 eggs, beaten 2 Tbs sugar 3 Tbs vinegar 1 Tbs butter ½# cream cheese Wrap garlic cloves in aluminum foil; bake at 500 degrees for 30 minutes. Squeeze cloves to extract garlic pulp; discard skin. With food processor on, drop in garlic, basil and thyme through chute; process until minced. Add remaining ingredients and process until smooth, scraping sides of container as necessary. Spoon into serving bowl, cover and chill. Serve with raw vegetables or bagel chips. Yield: 1 cup. Serving size: 1 Tbs contains 21 calories
½ > 2-3 Tbs > 1
small onion, chopped tobasco sauce, few drops pimiento, finely chopped seasoning, if needed green pepper, finely chopped
Combine beaten eggs, sugar, and vinegar. Cook over hot water, stirring constantly until mixture thickens; add butter. Add cream cheese; beat until smooth. Add tobasco, pimiento, onions and pepper. Season (salt, pepper, other) to taste.
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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) Crab Meat Supreme Dip 6½ oz can crabmeat 8 oz cream cheese 2 Tbs milk ½ tsp horseradish ¼ tsp salt pinch pepper 1/3 c almonds, toasted, slivered Combine all ingredients except almonds. Spoon into pie plate. Heat 15 minutes at 375 degrees. Sprinkle with almonds after putting on chafing dish.
Sea Food Dip 16 oz cream cheese, reduced fat 8 oz Louis Kemp Crab flakes 2 Tbs onion, finely chopped 1 Tbs prepared horseradish 1 tsp Worcestershire sauce 4–5 drops hot pepper sauce ¼c walnuts, finely chopped (optional) > paprika
Stir the cream cheese till softened. Blend in remaining ingredients except walnuts and paprika. Spread in a 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake uncovered at 375 degrees for 25 minutes or until lightly browned. (I’ve never made this but it looks good. I assume the baking is to blend the flavors and that could be accomplished by refrigerating for several hours unless the crab requires cooking – check the package.)
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) Herb Spread 13 oz cream cheese ½ oz fresh basil ½ oz fresh oregano ½ oz fresh thyme Scallion Spread 12 oz cream cheese 4 oz green onion Sun-Dried Tomato Spread 12 oz cream cheese 3 oz sun-dried tomatoes Finely chop all herbs and mix well with cream cheese. Refrigerate overnight to blend flavors. Mix again before serving.
Finely chop green onion and mix well with cream cheese. Refrigerate overnight to blend flavors. Mix again before serving.
Weigh tomatoes before soaking. Soak tomatoes in warm water until soft then finely chop. Mix all ingredients well. Refrigerate overnight to blend flavors. Mix again before serving.
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) Smoked Salmon or Whitefish Spread 10 oz cream cheese 5 oz smoked salmon or smoked whitefish, chopped Mix 2/3 of the salmon or whitefish with all the cream cheese; blend well and add the remaining salmon or white fish. Mix for 30 seconds. Refrigerate overnight to blend flavors. Mix again before serving.
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 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) Strawberry or Blackberry Spread 8½ oz cream cheese (lite or regular) 8 oz strawberry OR blackberry preserves Mix all ingredients well. Refrigerate overnight to blend flavors. Mix again before serving.
ITALIAN-STYLE MUSHROOMS (Brook Lodge)
½# 2 Tbs 1 2 Tbs ½c 2 Tbs 2 Tbs dash 24 2 Tbs Italian sausage, hot or regular onion, chopped garlic clove, minced green or red pepper, chopped mozzarella cheese, shredded parsley, chopped dried bread crumbs pepper medium mushroom caps salad oil Crumble sausage into skillet; stir in onion, garlic and green or red pepper. Cook on high 2½ - 3½ minutes until no longer pink, stirring to break apart meat. Drain. Stir in cheese, parsley, bread crumbs and pepper. In small bowl, toss mushrooms with salad oil. Fill each mushroom cap with some sausage mixture. Place in a shallow baking dish; add 1 Tbs water to the dish. Bake at 350 degrees for 10 – 15 minutes until mushrooms are just tender. Yield: approximately 24
SALTED NUT BARS (Brook Lodge)
3c 1½ c 1c 1 tsp 2c ½c 2 Tbs 1 Tbs 6 oz white flour brown sugar, firmly packed margarine or butter, softened salt mixed nuts or cocktail nuts corn syrup margarine or butter water butterscotch chips Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, brown sugar, 1 cup margarine and salt; blend well. Press in ungreased 15x10-inch jelly roll pan or two 9-inch square pans. Bake for 10 – 12 minutes. In a small saucepan, combine corn syrup, 2 Tbs margarine, water, and butterscotch chips; boil 2 minutes, stirring constantly. Sprinkle nuts over partially baked crust. Pour cooked mixture over nuts. Return to oven and bake an additional 10 to 12 minutes or until golden brown.
SPICED NUTS (Brook Lodge)
½c ½c 1 tsp ¼ tsp brown sugar granulated sugar cinnamon nutmeg 1 egg white 1 Tbs water > pecans Heat oven to 250 degrees. Mix sugars and spices. Mix egg white with water. Dip pecans in egg white-water mixture then roll in sugar mixture. Roast for about 1 hour, turning every 15 – 20 minutes.
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PARMESAN TOAST STRIPS (Brook Lodge)
1c ¾c 16 1½ c 2 tsp Kellogg’s corn flake crumbs Parmesan cheese, grated slices bread, toasted butter or margarine, melted onion powder Mix corn flake crumbs and Parmesan cheese. Remove crusts from toast slices; cut each slice into 5 narrow strips. Combine butter and onion powder; roll strips in butter then in corn flake mixture. Place on ungreased baking sheet. Bake at 400 degrees for about 10 minutes or until crisp.
LITTLE PIZZAS (Brook Lodge)
1# ½# 2 tsp ½ tsp 1 Tbs ground beef hot pork sausage ground oregano garlic salt parsley 2 Tbs 1¼ # 1 2½ c instant onion Velveeta cheese loaf, party rye cheddar or mozzarella cheese, grated Brown meat. Add spices and onion. Cube and add cheese until melted. Keep mixture warm while spreading on bread. Spread on party rye bread and sprinkle with mozzarella or cheddar cheese. Place in 350 degree oven until cheese melts. Yield: approximately 45 pieces.
PIZZA ROLLS (Brook Lodge)
12 oz 1 2 3c 2½ # 4c 12 oz 2 tsp 2 Tbs 2 tsp 1½ tsp 3 > tomato paste medium onion, diced fine medium green peppers, diced fine (before dicing) green stuffed olives, drained well, chopped fine canned mushrooms stems and pieces, chopped fine mozzarella cheese, grated pepperoni, chopped garlic powder oregano fennel seed sweet basil 16 oz pkg wonton skins egg wash Mix all ingredients, except wonton skins, well by hand. Lay out wonton skins & egg wash edges. Use size 60 scoop to put filling on wonton skin. Fold 2 opposite corners together, then roll from corner. Place on pan with fold sides down. Deep fry in oil at 350 degrees.
POPCORN BALLS #1
7 pz vanilla and chocolate caramels (½ of a 14 oz bag) 2 tsp margarine 1 Tbs water 7c popped corn Melt caramels with butter and water (~2-3 minutes on HIGH in microwave). Pour over popcorn. Gently into balls (grease hands with a little margarine if mixture is sticky); or loosely spread on cookie sheet and cool.
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POPCORN BALLS #2
28 2 Tbs 1 Tbs 7c Kraft caramels* margarine water popped popcorn Melt caramels with margarine and butter. Pour over popcorn; mix till evenly distributed. Lightly grease hands and form into balls; place on wax paper to cool.
* 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.
28 Kraft caramels 2 Tbs water 2½ qts popped popcorn Microwave caramels and water in medium bowl on High 1½ minutes; stir. Continue microwaving 30 seconds – 1 minute, stirring every 30 seconds. Pour over popped corn, toss 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 2 Tbs > 1/3 c ½c ½c unpopped popcorn butter, melted salt, to taste white corn syrup brown sugar, packed peanut butter Pop corn, season with butter and salt. Combine corn syrup and sugar in saucepan. Stir over medium heat until hot and bubbly. Add peanut butter and cook, with stirring, over low heat until well blended. In large bowl, mix popcorn with syrup mixture. With buttered hands, form into balls.
FANTASY POPCORN CAKE
1c 1 bag 2 qts 1c 1c 1c butter marshmallows (14 oz bag) popped popcorn peanuts M&Ms small gumdrops In very large saucepan, melt butter and marshmallow together over low heat, stirring frequently (yo – use the microwave). In very large, deep bowl, combine and mix rest of ingredients. When marshmallows are melted and still hot, pour over popcorn mixture and stir vigorously with large spoon until well distributed. Pour into 8-inch square glass baking dish and pack down evenly. Cool slightly in 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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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). [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) PORK BALLS
1# ½ Tbs ground pork green onion, chopped 1 tsp fresh ginger (or less) 1 Tbs soy sauce ½ Tbs wine ½ tsp salt 1 Tbs cornstarch 1 egg 6c peanut oil
3 Tbs green onion, shredded ¼c sugar ½c water ¼c vinegar 1 Tbs soy sauce ½ tsp salt ½ tsp MSG 3 Tbs cornstarch 1 tsp sesame oil
Chop the pork with 2 Tbs cold water about 1 minute, place in bowl, add green onion, ginger, soy sauce, wine, salt, cornstarch and egg. Mix well. Heat oil in frying pan. Form pork mixture into balls about the size of walnuts. Fry in the oil, separating the balls as they rise to the top and become crispy and golden. Keep oil at about 340 degrees and fry about 2 minutes. Remove the balls, then heat oil again until very hot. Add balls and fry ½ more minutes. Remove them and drain off oil from pan. Use 1 Tbs oil to stir fry the shredded green onion. Add remaining sauce ingredients and boil till thickened. Add the balls, mix well. Yield: 4 – 6 servings.
HOT SAUSAGE BALLS (Brook Lodge)
1# 2c 3c hot pork sausage cheddar cheese, grated Bisquick (scant) Mix all ingredients well (hands are necessary). Shape into walnut-size balls. Freeze on a cookie sheet and then place in a freezer bag. When needed, preheat oven to 425 degrees. Remove balls from freezer and place on broiler rack. Bake 20 – 25 minutes or until golden brown. Serve immediately.
RUM BALLS (Better Homes and Gardens “Christmas Crafts and Foods” book)
(this can be easily doubled) 6oz Semisweet chocolate pieces (1c) ½c sugar 1/3 c rum 3Tbs light corn syrup 2c crushed vanilla wafers 1c ground walnuts Melt chocolate and remove from heat. Stir in sugar, rum, and corn syrup. Fold in vanilla wafers and nuts. Shape mixture into 1” balls, using 2 teaspoons for each. Roll in sugar. Store in airtight container. (Easier to form balls when slightly cool; or press into a casserole dish or pat on a cookie sheet and cut them when set). Note: I used mint choc chips and a mixture of rum & wild cherry brandy and no nuts for the ones you liked the best. So, use whatever flavor booze or combo that you want and regular flavored or other flavored choc chips. Plain cherry brandy with or without just a few drops of mint flavoring would be good.
3# ground beef* 1½ tsp pepper corns, crushed or cracked 1½ tsp mustard seed 1½ tsp garlic salt or powder 3 tsp onion salt Combine all ingredients in a large bowl. Mix well**. Cover tightly and refrigerate 24 hours and mix again. Divide meat mixture into thirds; form each into a smooth roll about 12” long. Arrange them on a microwave roasting rack in a 12x8” glass baking dish. Cover with paper towels. Microwave at 30% (or defrost) power for 20 minutes. ReJuly 8, 2010 Page 63 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 1 tsp 3 tsp 3 tsp sage liquid smoke Tender Quick curing salt arrange and turn rolls. Microwave at 30% power 20 – 25 minutes or until internal temperature is 140 degrees in center of roll. Cool. Wrap tightly and refrigerate or 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 ½# 8 1 tsp ½ tsp 1½ tsp 1 ½ tsp > > > > slices white bread shrimp, raw, finely minced water chestnuts, canned, finely chopped salt sugar cornstarch egg, slightly beaten lemon juice chopped parsley, to taste tobasco sauce to taste garlic powder, to taste parmesan cheese Trim crusts from bread. Cut each into 4 triangles. Mix remaining ingredients, except parmesan cheese, well. Spread each triangle with 1 tsp shrimp mixture and dip in parmesan cheese. Heat deep fryer to 375 degrees and fry 3 – 4 triangles at a time, shrimp-side down. Cook 1 minute, turn and cook 30 seconds more until bread is slightly brown. Drain on paper towel and serve hot.
SPINACH BALLS (Brook Lodge)
2 pkg 1 2c ½c 4 ¾c ½ tsp > frozen spinach (10oz/pkg) small onion, finely chopped Pepperidge Farm stuffing Parmesan cheese eggs, beaten butter, melted thyme garlic, salt pepper Precook and thoroughly drain spinach. Mix all ingredients and chill. Roll into balls, freeze on a tray and then store in a container. When needed, remove as many balls as needed. Bake 15 minutes at 350 degrees or until lightly browned. My notes: 1) use finely chopped and cooked broccoli in place of the spinach; 2) bake the mixture (spinach or broccoli) in a casserole dish as a side dish; 3) if preparing as a casserole, add chopped, leftover cooked chicken or turkey and serve as a main dish (with a gravy or sauce).
SWISS CHEESE FRITTERS (HORS D’OEUVRES) (Brook Lodge)
4c Swiss cheese, grated ½c flour 2 tsp salt 1 tsp pepper 8 egg whites ½c dried bread crumbs oil for deep frying Heat oil to 375 degrees. Combine cheese, flour, salt and pepper. Beat egg whites until stiff and fold into the cheese mixture. Shape by tablespoonfuls into 1-inch balls; roll in bread crumbs. Deep fry until golden; drain well Yield: 40 or more fritters July 8, 2010 Page 64 of 98
STUFFED PRUNES (Brook Lodge; these are very good)
Cream cheese Chutney Prunes Bacon Season cream cheese with generous portion of chopped chutney. Stuff pitted prunes. Partially cook bacon and use half a slice to wrap around each prune. Broil until bacon is done and slightly crisp
BOUQUET OF COLD VEGETABLES (Brook Lodge)
1 can 1 can 1 can 1 can 1 can baby carrots baby beets All-Green asparagus spears green beans hard-boiled egg, diced > > > > basic French dressing, clear dried dill weed thin onion slices (optional) chopped parsley Pour liquid from each can and fill each can with French dressing. Refrigerate several hours or overnight. Drain and arrange on a serving tray, in a bouquet fashion. Sprinkle carrots with dill, then sprinkle all vegetables lightly with parsley and egg. Garnish with the onion.
WATER CHESTNUTS IN BACON (Brook Lodge)
1 can 1# ½c ¼c water chestnuts, cut in quarter bacon, sliced in thirds catsup granulated sugar Wrap bacon around chestnuts, securing with toothpicks. Bake at 350 degrees for 30 minutes on foil lined cookie sheet. Pour off grease. (At this point, they may be frozen. When ready to use, reheat at 350 degrees for 20 minutes.) Mix catsup and sugar for sauce and drizzle over cooked water chestnuts.
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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 0.6# frozen chopped onions 3 qts water 0.9# frozen diced carrots 0.15# beef base 14.5 oz can chopped tomatoes > salt, to taste > pepper, to taste 0.25# barley Saute beef and onions in a soup kettle, using a little oil. Add remaining ingredients. Simmer 1.5 – 2 hours.
BOSTON CLAM CHOWDER (this is good!)
1¼ qts 1c 1c 2½ tsp pinch pinch water celery, diced onions, diced salt pepper thyme 3c potatoes, cut into small cubes 2 Tbs butter 2 Tbs flour 4c milk 16 oz minced clams (canned) Place water, celery, onions, potatoes, salt, pepper, thyme and clams in a pot; cook until vegetables are tender. Melt butter in a soup pot; add flour and cook slowly, with stirring, for 5 minutes (don’t burn). Add the hot vegetableclam mixture, with the liquid, and cook slowly for an 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 3 2 2 1 1c 3c 1½ c ¼c > shucked clams with liquid slices salt pork, diced small onions, minced medium potatoes, diced bay leaf – remove after 5 min. water milk, scalded half and half cream butter salt, pepper & thyme, to taste Drain clams, reserving liquid; chop coarsely. Fry salt pork slowly in kettle until all fat is rendered. Add onions and sauté until golden. Add potatoes, bay leaf and water; simmer until potatoes are tender (remove bay leaf after 5 minutes of cooking). Strain reserved clam liquid then stir into potato mixture with milk, cream, butter and chopped clams. Add seasonings, then simmer for 15 minutes; taste and add more seasonings, if needed. Check on how to cool at beginning of Soup section. Yield: 6 – 8 servings
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CREAM OF BROCCOLI SOUP (Brook Lodge – by definition, it’s gotta be great)
10 oz 1 ½ 7c frozen broccoli small onion, diced small bay leaf chicken stock 5 Tbs 5 Tbs 2c 1c butter flour whole milk, hot light cream, hot Heat stock. Add broccoli, onions and bay; simmer 1 hour. Combine flour and butter to make a thickening; cook 8 – 10 minutes but do not brown. Add cooked stock to thickening 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)
Brown the ground beef. Add enough water (can add beef base with the water) to make the consistency you want (start with maybe 2 quarts and add more, as desired, after the vegetables are added). Grind the vegetables and add to the soup pot. Check on how to cool at beginning of Soup section. >> 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. 1–2# 1 head 2-4 1 2–3 ground beef (chuck for flavor) cabbage (see >> in next column) carrots medium large onion potatoes
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, thinly sliced Cut the beef across the grain into thin, 2-inch long strips. Pour the soy sauce over the beef strips and stir to coat. In a Dutch oven, bring the beef broth to a July 8, 2010 Page 67 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). ¼c 4½ c ¼# 8oz 3 Tbls ¼ tsp 2 Tbls 1 egg 4 oz 2 tsp 2 soy sauce beef broth fresh mushrooms, thinly sliced or ½ oz dried shiitake mushrooms sliced bamboo shoots, drained, cut into thin strips red wine vinegar crushed red pepper pods cornstarch well beaten tofu, thinly sliced dark roasted sesame oil green onions, thinly sliced on the diagonal boil. Add the beef mixture, reduce heat and cover the pan tightly. Cook slowly for 1 hour, or until the meat is tender. If using shiitake mushrooms, soak them in warm water about 30 minutes. Save the stems and warm water to use for flavoring stock. Slice the mushrooms into strips and use as fresh mushrooms. Stir in the mushrooms, bamboo shoots, vinegar, and red pepper. Simmer, uncovered, for 10 minutes. In a measuring cup, combine ½ cup cold water and cornstarch. Stir into the soup and continue stirring until the soup is slightly thickened. Slowly pour the beaten egg into the soup in a thick stream, stirring constantly to make fine shreds. Add the tofu and heat through. Turn off heat and stir in sesame oil. Garnish with green onions. 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.
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 ½c ½ tsp 2c ¾c strawberries sugar nutmeg heavy cream champagne Puree berries and put through a china cap or food mill. Mix with remaining ingredients. Chill and serve. Yield: 9 servings
VEGETARIAN VEGETABLE SOUP (obviously, my own concoction)
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). ½ 28oz ~2 c ~1 c ~1 c 1-2 c ~1 c > head cabbage, coarsely chopped canned diced tomatoes water celery, chopped onion, chopped green beans peas greens (e.g., chard, kale) 16oz canned kidney beans and/or ~1 c lentils (uncooked, cleaned) ~2 tsp dried basil ~2 tsp dried oregano ~1 tsp dried marjoram ~1 tsp “Zesty” Mrs. Dash > garlic, to-taste Put everything into a pot. Heat till boiling. Cover and reduce heat. Simmer for about an hour or at least until lentils are done. Check on how to cool at beginning of Soup section.
ALMOND SQUARES (Brook Lodge)
½ c butter ½ c sugar ¼ tsp salt 2 tsp sugar 3 egg whites 1 tsp vanilla 1c 1c 2 sugar almond paste egg yolks 1 egg 1 egg yolk 1 c flour Combine ingredients and mix thoroughly. Press into a 9x13 pan. Bake at 400 degrees for 10 minutes
In a small bowl, beat egg whites until soft peaks form. While beating, gradually add sugar and beat until stiff. Mix in vanilla
Juice of ½ lemon ½ c flaked coconut ½ c almonds, sliced
Beat sugar and paste together. Add yolks and lemon juice; mix well. Fold in the egg white mixture. Spread over baked crust. Sprinkle with coconut 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 ¼c ¼c ½c 12 oz 1 qt 1 qt flour oatmeal, quick-cooking brown sugar pecans, chopped jar butterscotch or caramel ice cream topping chocolate ice cream vanilla ice cream Combine flour, oatmeal, brown sugar and nuts; cut in butter till mixture resembles coarse crumbs; pat into a 13x9x2-inch baking dish. Bake at 400 degrees for 15 minutes. Stir while still warm to crumble; cool. Spread half the crumb mixture in a 9x9x2-inch baking dish and drizzle with ice cream topping. Stir ice creams to soften; spoon chocolate ice cream carefully over topping, then spoon vanilla ice cream on top. Sprinkle with remaining crumbs. Freeze until firm and cut into squares. Serves 8 persons. [Variations: use 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 ¼c melted butter 1 c + 2 Tbs flour ¼ tsp baking powder ¼ tsp salt 2¼ c 1c 4 1 tsp sugar butter, softened eggs vanilla extract Melt butter, add cocoa and set aside to cool. Mix flour, baking powder and salt; set aside. Combine and mix till light and fluffy. Add cocoa-butter mixture and beat well. Gradually add flour and mix just until combined. 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 ½c 1 oz 1c 1c ½c 1 tsp 1 tsp 2 butter or margarine * square unsweetened chocolate sugar flour nuts, chopped baking powder vanilla eggs Filling 6 oz cream cheese, softened ½c sugar 2 Tbs flour ¼c butter 1 egg ¼c nuts, chopped 6 oz semi-sweet chocolate chips, optional Frosting 2 c miniature marshmallows ¼ c butter 1 oz * square unsweetened chocolate 2 oz cream cheese ¼ c milk 3 c powdered sugar 1 tsp vanilla extract
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 4 sq chocolate, unsweetened* 1c butter 2c sugar 4 eggs 1c flour ½ tsp salt 1 tsp vanilla flavoring 1c broken nutmeats (if desired) LAYER 2 3c confectioners sugar 2 Tbs butter, softened > light cream LAYER 3 4 sq semi-sweet chocolate (could use a pkg of choc chips) 2 Tbs butter
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).
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 1 tsp ¼ tsp 2 Tbs flour (1½) baking powder (1½) salt sugar (3) 1) Grease 9x9x2½-inch baking dish (or whatever size you want). Heat oven to 425 degrees – note: this was too hot for my oven; I used 375 degrees. 2) Mix flour, baking powder, salt and sugar. Work in 1½ to 3 Tbs butter like pastry (like pie crust). 3) Beat the egg and vanilla well in a measuring cup. Add enough milk to make ½ cup mixture. 4) Combine milk mixture with flour mixture to make a stiff dough. Pat the dough in a well-greased pan with floured hand or back of spoon. 5) Distribute dough evenly by pushing it with fruit sections when placing them closely in overlapping rows. 6) Sprinkle with a mixture of the sugar, cinnamon and melted butter. 7) Bake about 25 minutes or until a toothpick inserted in center comes out clean. 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.
1 egg (large or extra large) ½ tsp vanilla (1) Milk to make ½ cup (3/4) 3 -4 c sliced, pared fruit 1c sugar (1½) 2 tsp cinnamon (3) 3 Tbs melted butter (4½)
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APPLE OR APPLE-PEAR COFFEE CAKE (Brook Lodge – untried)
½c 1c 2 1 tsp 2c 1 tsp 1 tsp ½ tsp butter or margarine granulated sugar eggs vanilla flour baking soda baking powder salt 1c 2c sour cream apples, finely chopped (or 2 apples and 1 pear) 1 c brown sugar, packed ½ c chopped nuts 2 Tbs butter or margarine, softened 1 tsp cinnamon 1) Grease 13x9x2-inch baking dish. Heat oven to 350 degrees. 2) Cream ½ c butter and granulated sugar. Mix in eggs and vanilla, beat well. Stir in flour, baking soda, baking powder and salt alternately with sour cream. Fold in apples or apples and pear. 3) Spread batter in pan. Mix remaining ingredients and 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 ½c 2c 2 1c 4–5 #2 13½oz graham cracker crumbs butter or margarine, melted powdered sugar, sifted eggs butter or margarine, softened bananas, sliced lengthwise can, crushed pineapple, well drained container Cool Whip or sweetened whipped cream Mix graham cracker crumbs with melted butter; press into a 9x13” baking dish. Beat together powdered sugar, eggs and 1c softened butter. Beat well (15 minutes). Pour over graham cracker crust. Drop bananas in pineapple juice to prevent discoloration; drain and place over creamed mixture. Spoon pineapple over bananas. Spread Cool Whip or whipped cream over pineapple. Garnish with chopped nuts and maraschino cherries. Yield: 12 – 15 servings.
Note use of raw eggs; take appropriate precautions.
CARROT CAKE (Brook Lodge)
2c 4 1½ c 2 Tbs sugar eggs veg oil cinnamon 2c 2 tsp 1 tsp 3c 2 tsp flour baking soda salt (1#) carrots, grated vanilla Blend sugar with eggs, oil and cinnamon. Sift flour with baking soda and salt. Stir into egg mixture. Add carrots and vanilla. Put batter into two round 9” cake pans or one 9x13” baking dish. Bake at 325 degrees for 30 – 35 minutes or until a toothpick inserted in center comes out clean. Frost cake; sprinkle with nuts.
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CHOCOLATE CHEESE CAKE (Brook Lodge)
Crust: 1c vanilla wafer crumbs 1 Tbs sugar ¼c butter, melted Cheese Cake: 16 oz cream cheese, softened 2/3 c sugar 1½ Tbs flour 1/3 c butter 2 eggs 2 egg yolks ½c milk 8 oz chocolate fudge ice cream topping Crust: Combine vanilla wafer crumbs, sugar and butter; press into 9” spring form pan. Cheese Cake: Mix all ingredients together; mix 1 cup with chocolate fudge ice cream topping and set aside. Pour remaining cheese cake mixture on crust; dot with fudge mixture and marble with knife edge. Bake at 350 degrees for 25 – 30 minutes until consistency of custard. Do not over bake.
DUTCH CHOCOLATE BIRTHDAY CAKE (this is exceptionally good and it’s a big cake)
Cake: 1c 2c 3c 2 tsp ¾ tsp ½ tsp 1c 2½ c 4 1½ tsp ¾ tsp Cake: 1 Combine cocoa and boiling water; cool completely. 2 Heat oven to 350 degrees; Grease and flour three 9x1½-inch cake pans. 3 Sift flour, baking soda, salt and baking powder; set aside. 4 In large bowl, beat butter, sugar, eggs and extracts till light and fluffy (~5 minutes) 5 At low speed, beat in flour (in fourths) alternately with cocoa (in thirds), beginning and ending with flour. Do not over beat. 6 Pour batter into pans. Bake 30 minutes or until toothpick inserted in center comes out clean. 7 Cool in pans 10 minutes then remove to cooling rack
unsweetened cocoa boiling water flour baking soda salt baking powder soft butter sugar eggs vanilla extract black walnut extract (optional)
Filling: 1c soft butter 1c confectioners sugar ½c unsweetened cocoa 2 eggs
Filling: Cream butter till smooth with mixer. Add sugar, cocoa and eggs; beat till fluffy and smooth.
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 1/3 c ¼ tsp dash sugar water cream of tartar salt In saucepan, combine sugar, water, cream of tartar and slat. Bring to boiling, stirring till sugar dissolves. Very slowly add sugar syrup to egg whites in mixer bowl, beating constantly with electric mixer about 7 minutes or till stiff peaks form. July 8, 2010 Page 73 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 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 7Minute frosting.
FRUITCAKE (this is my variation of a recipe; even people who don’t like fruitcake like this)
2½ c 1 tsp 1 tsp 1 tsp ½ tsp ½ tsp ½ tsp 1c ½c ½c ½c 5 ¼c 4 oz 16 oz 16 oz 15 oz 10 oz more flour baking powder salt cinnamon ground nutmeg ground cloves ground allspice butter* brown sugar, firmly packed light corn syrup molasses eggs*, well beaten cherry brandy candied orange peel candied cherries candied pineapple currents dates, finely chopped blackberry (preferable) or cherry brandy Generously grease (use PAM) two 9x3½-tube pans or 3 regular size bread pans. Turn oven to 250 degrees. Stir together flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. In large bowl, cream butter and brown sugar. Beat in corn syrup and molasses. Add one cup of flour mixture; beat until smooth. Beat in eggs and ¼ c brandy. Stir in candied fruit, currents and dates. Stir in remaining flour mixture (batter will be fairly stiff). Put equal amounts in baking pans. Place shallow pan of water on bottom rack of oven (bake fruitcake on middle rack). Bake cakes at 250-degrees for 4 –5 hours (yup, hours), until cake tester inserted in middle comes out clean, removing pan of water during last hour of baking. Cool completely in pans on wire racks. Remove from pans. Feed the cakes once a week for the next six weeks: wrap each cake in a double layer of cheesecloth – this allows for more even distribution of the brandy. Place each on a piece of plastic that’s large enough to wrap entirely around the cake; repeat with aluminum foil. Place the cakes back in the baking pan and sprinkle with ~¼ c cherry brandy. Store in refrigerator. After 6 weeks of feeding, the cakes can then be cut (lengthwise, crosswise, however big you want); remove cheesecloth and wring out the excess brandy onto the cakes or suck it out. Re-wrap (plastic and foil) for long-term storage. Will keep for several 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: ¾c shortening 2c sugar 1½ tsp grated orange rind 2 egg yolks Mix together: 3¼ c sifted cake flour 4½ tsp baking powder ½ tsp salt Mix together: ¾c Water ½c Orange juice Add flour mixture alternately with the orange juice mixture to the shortening & sugar mixture. Beat 4 egg whites till still but not dry. Fold thoroughly into the above mixture. Divide equally between 3 x 9” pans that have been greased and floured (or grease and line bottoms with wax paper). Bake at 325 for 30 min. Cool thoroughly.
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). Filling 1c. egg, beaten ½c orange juice 6 Tbs. sugar ½ tsp grated orange rind 2½ Tbs cornstarch ½c. water Mix all ingredients together and cook over low heat till thick and bubbling, stirring constantly. When cooked, stir 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 ½ c + 2 Tbs butter ½ c + 2 Tbs sugar ½ tsp salt 2 eggs 1¼ c sour cream 2½ c cake flour, sifted 1 tsp baking soda Icing: 1/3 c orange juice 1½ c oranges, ground ½ c + 2 Tbs butter Grind oranges (including rinds). Cream butter, sugar and salt; add eggs and sour cream; blend well. Add sifted flour and baking soda. Add ground oranges; mix well. Pour into a greased and floured 10x12-inch pan (or equivalent size). Bake at 325 degrees for 45 minutes or until done. 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# ½c ½c 1½ c almond macaroons coconut, grated butter powdered sugar 2 9 oz eggs, beaten can crushed pineapple, if desired ½ pt whipping cream Dry and roll macaroons into crumbs, add coconut and mix. Put ½ of crumb mixture in bottom of 8x8 inch pan. Cream butter and sugar. Mix in eggs, one at time; beat until smooth and 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 (~10) 1/3 c sugar ½c melted butter 2 eggs ¾c sugar 8 oz cream cheese 2c pumpkin 3 egg yolks ½c ½ tsp ½c dash 1 ¼c 3 ¼c sugar cinnamon milk salt envelop plain gelatin cold water egg whites sugar Make graham cracker crumbs and mix with 1/3 cup sugar and butter; press into a 9x13-inch pan. Mix eggs, ¾ cup sugar and cream cheese; pour onto the crust. Bake at 350 degrees for 20 minutes. Cool completely. Combine pumpkin, egg yolks, sugar, cinnamon, milk and salt; bring to a boil and mix in 1 envelope plain gelatin that is dissolved in ¼ cup cold water. Cool. Beat egg whites until soft peaks form; continue beating while 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 1 ½c ½c 1½ c 1 tsp sugar egg cocoa powder butter flour vanilla extract ½c ½ tsp ¼ tsp ½ tsp ½c milk baking soda salt baking powder sourdough starter Put all ingredients in a large mixing bowl; do not mix until all everything is in the bowl. Mix or beat vigorously. Pour into greased or paper-lined muffin tins. Bake at 400 degrees for 15 – 18 minutes. Frost, if desired. Yield: 12 – 16 muffins.
TURTLE CHEESE CAKE (Brook Lodge)
Crust: 2 c vanilla wafer crumbs 6 Tbs margarine, melted Filling: 14 oz Kraft caramels (1 bag) Kraft caramels ¾ c evaporated milk 1 c pecan, chopped, toasted 16 oz cream cheese ½ c sugar 1 tsp vanilla 2 eggs ½ c semi-sweet chocolate chips, melted Combine vanilla wafer crumbs and margarine; press into 9” spring form pan. Shape crumbs into a ¼” crust and bring crumbs ½” up the side of the pan. Bake at 350 degrees for 10 minutes. Melt caramels with milk in 1½ qt heavy saucepan over low heat. Stir until smooth and consistency thin. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. Mix at medium speed on electric mixer until blended. Add eggs, one at a time, mixing well after each one. Blend in chocolate; mix well. Pour over pecans. Bake at 350 degrees for 40 minutes. Yield: 12 pieces.
ALMOND BUTTER COOKIES (Better Homes and Gardens; excellent)
Makes 8 dozen 1½ c sugar 1c butter 8 oz cream cheese 1 egg 1 tsp vanilla extract ½ tsp almond extract 3½ c flour 1 tsp baking powder Optional: > green food coloring > 1 egg white, beaten > red and green colored sugar > 2 oz semisweet chocolate squares, melted and cooled (optional) > powdered sugar icing (optional) > milk (optional) In mixer bowl, cream sugar, butter and cream cheese till light and fluffy. Add egg and extracts; beat smooth. Stir together flour and baking powder and mix with creamed butter mixture. Divide dough in thirds. Chill 1 portion for 1 – 1½ hours or till firm. (Makes 8 dozen cookies) To second portion of dough, add food coloring and force through cookie press onto ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes; remove to wire rack. Brush with egg white and sprinkle with green sugar To third portion of dough, blend in melted chocolate. Pinch off walnut size balls and roll into logs 2½-inches long. Bake on ungreased cookie sheet at 375 degrees for 8 – 10 minutes; remove to wire rack and cool. Make a powdered sugar icing and thin ¼ of it to make a dipping consistency. Dip ends of cookie logs then decorate with candies. Roll out third portion of dough to 1/8-inch thickness. Cut into shapes with cookie cutters. Bake on ungreased cookie sheet at 375 degrees for 8 – 10 minutes; July 8, 2010 Page 76 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). > 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 ¾c 1 ½ tsp ½ tsp 2c ½ tsp ¼ tsp 1/3 c 1 tsp butter, softened sugar egg vanilla peppermint extract flour salt baking powder coconut (optional) red food coloring Cream butter and sugar together; beat in egg and extracts. Stir together flour, salt and baking powder. Divide dough in half. Stir coconut into one half; blend food coloring into other half. Cover and chill each portion 30 minutes. Divide each dough half into 30 balls (keep the other chilled until ready to use). Roll each ball into a 5-inch rope. For each cookie, pinch together the ends of a white and red rope; twist ropes together and pinch remaining ends. Place on ungreased cookie sheet, curving one end to resemble a cane. Bake at 375 degrees for about 10 minutes. Transfer to a wire rack and cool. Makes 30 cookies.
CHOCOLATE CHOW MEIN COOKIES (Brook Lodge; these are good)
12 oz 12 oz 1½ c 1½ c (1pkg) chocolate chips (1pkg) butterscotch chips mixed nuts chow mein noodles Melt chips; mix in nuts and chow mein noodles. Drop by teaspoonful on cookie sheet. Refrigerate until set. [These could easily be pressed into a dish and cut into bars]
CINNAMON CEREAL COOKIES (Better Homes and Gardens; excellent)
¾c ¼c ½c ½ tsp 1c brown sugar, packed butter or margarine dairy sour cream vanilla quick-cooking oatmeal ¾c ¼c ½ tsp ½ tsp ¼ tsp 24 flour wheat germ baking soda ground cinnamon salt maraschino cherry halves In mixer bowl, cream sugar and butter; beat in sour cream and vanilla. Stir the dry ingredients together and stir into the creamed mixture. Drop by rounded teaspoonfuls onto greased cookie sheet. Press cherry half in center of each cookie. Bake at 375 degrees 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 ½ tsp ¼ tsp ½c 1c 1 1 tsp 2c 6oz 1c flour baking soda salt butter or margarine, softened sugar egg vanilla crispy rice cereal, if desired chocolate chips raisins, if desired Sift flour, baking soda and salt together in small bowl and set aside. In large bowl, combine softened butter and sugar; beat until well blended and smooth. Add egg and vanilla and beat thoroughly. Add softened mixture and stir until well combined. Stir in rice cereal, chocolate chips and raisins. Bake at 350 degrees 10 – 12 minutes or until lightly browned. Remove immediately to wire rack or wax paper. Makes about 3½ - 4 dozen cookies.
GREAT PUMPKIN COOKIES (The Upjohn Company, 1991)
2c 1c flour quick or old fashioned oats, uncooked 1 t baking soda 1 t ground cinnamon ½ t salt 1 c butter or margarine, softened 1 c firmly packed brown sugar 1 c granulated sugar 1 egg, slightly beaten 1 t vanilla extract 1 c pumpkin 1 c semi-sweet real chocolate morsels (and/or raisins) > assorted icing or peanut butter, assorted candies, raisins or nuts Combine flour, oats, baking soda, cinnamon, and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop ¼ cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula. If you feel like it, add a bit more dough to form a stem. Preheat oven to 350degrees F. Bake 20-25 minutes until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candy raisins or nuts. Yield: 19 – 20 really big cookies. Note: I adjust the recipe for using 1 can (1 and ¾ cup pumpkin). The ¼ cup dough does make very large cookies so adjust as desired. Mint chocolate chips work well; any of the other flavored chips should work well, also. Rum extract might be a nice addition.
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HEATH BAR COOKIES (Brook Lodge)
1½ c sugar 2 tsp 3c 1 tsp 1 pinch 6 ½c butter vanilla extract flour baking soda salt Heath Bars, frozen nuts, chopped Chop Heath Bars to medium coarseness. Cream butter with sugar; beat until fluffy. Add vanilla. Sift together dry ingredients and mix into creamed mixture. Add nuts and fold in Heath Bars. Roll into 1x18” rolls as you would refrigerator cookies. Chill at least 2 hours. Slice and bake at 325 degrees for 5 minutes.
LEMON-POPPY SEED COOKIES (I haven’t made these but if you like lemon – go for it)
1¼ c 1c sugar butter, margarine, or shortening 2 eggs ¼c light corn syrup 2 Tbl poppy seeds 1 Tbl grated lemon peel 1½ tsp lemon extract 1 tsp vanilla 3c flour 4 Tbl flour, divided 1 tsp powdered ginger ¾ tsp baking powder ½ tsp baking soda ½ tsp salt With a mixer, cream butter and sugar in large bowl till well blended. Add eggs, syrup, poppy seeds, lemon peel and flavorings. Beat till light and fluffy. Combine 3 cups flour, ginger, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Wrap each in plastic wrap and refrigerate at least one hour. Keep refrigerated until ready to use. Spread 1 Tbl flour on large sheet of wax paper. Place one of the doughs on the paper. Flatten slightly with hands. Turn dough over and cover with another sheet of wax paper. Roll dough to 1/8 inch thickness. Remove top sheet of wax paper and cut out cookies. Place on ungreased cookie sheet about 2 inches apart. Bake 5 – 6 minutes. Do not over bake. Cool 2 minutes and remove to wire rack.
MELTING MOMENT COOKIES (recipe on the Cornstarch box; these are good)
1c ½c ½c ¾c 1 tsp unsifted all-purpose flour corn starch confectioners sugar margarine vanilla Mix together first 3 ingredients and set aside. In large bowl with electric mixer, beat margarine until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1½-inches on ungreased cookie sheet; flatten with lightly floured fork. Bake at 375 degrees for 10 – 12 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 1c 2c eggs molasses sugar Beat eggs till light. Add molasses, sugar, syrup, water and vinegar. Sift 2c flour. To 1 cup, add spices, salt and baking soda; combine with the July 8, 2010 Page 79 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 1c ½c 4½ Tbl 1½ tsp 1½ tsp ½ tsp 1½ Tbs ½# ¼# >> corn syrup water vinegar cloves cinnamon salt baking soda chopped nuts (optional) chopped citron (optional) flour molasses mixture. Add nuts and citron, if desired, that have been dredged in flour. Mix in additional flour to make a soft dough, mixing thoroughly. Roll thin, cut into desired shapes. Bake in moderate over (~400 degrees), about 10 minutes. Makes a lot of cookies depending on how big you cut them.
NO BAKE COOKIES
2c ½c 2 Tbls 1 stick sugar milk cocoa margarine 1 tsp vanilla ½ c peanut butter 3 c raw oatmeal Mix and bring to boil sugar, milk, cocoa, and margarine. Cook 2½ - 3 minutes. Remove from heat. Add vanilla and peanut butter and mix well. Pour over 3 c oatmeal and mix. Drop by teaspoon full onto was paper and cool.
OLD FASHIONED OATMEAL COOKIES (The Upjohn Company, 1991)
1c 1c 1½ c ¾c 1 tsp 2 2½ c ½ tsp 2c ½c 1 tsp 1 tsp 1 tsp ½ tsp raisins (optional) water sugar shortening vanilla extract eggs whole wheat flour ground cloves quick-cooking or regular oatmeal chopped nuts baking soda salt ground cinnamon baking powder Heat raisins and water to boiling; reduce heat to medium and simmer, uncovered until raisins are plump (~15 minutes). Drain and reserve liquid. Add enough water to reserved raisin liquid to measure ½ cup. Heat oven to 400 degrees Mix sugar, shortening, vanilla and eggs in large bowl. Mix in raisin liquid; stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 – 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. 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 1c White sugar 1c Shortening 1c Peanut butter (smooth or crunchy) 2 Eggs 1½ tsp Baking soda 3½ c Flour 2 Tbs Water Cream sugars, shortening; peanut butter; beat in eggs. Add and mix in 1c. flour mixed with the baking soda, then mix in the water, and flavorings. Dough will be really stiff. Form into walnut sized balls. Place on baking sheet and flatten with fork making a crossed pattern. No temperature was given. Take a look at similar recipes and use whatever temperature (375? 400?). Cooking time is same as for sugar cookies; you can usually tell by “smell” when to start checking for doneness. Make a lot of cookies July 8, 2010 Page 80 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). Optional: vanilla, black walnut flavoring, or both
REESE’S PEANUT BUTTER CHIP CHOCOLATE COOKIES (I haven’t made these)
1c 1½ c 2 2 tsp 2c 2/3 c ¾ tsp ½ tsp 2c butter or margarine sugar eggs vanilla unsifted all-purpose flour Hershey’s cocoa baking soda salt Reese’s peanut butter chips (12-oz pkg) Cream butter or margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; mix with creamed mixture. Stir in peanut butter chips. Drop by teaspoonful onto ungreased cookie sheet; or chill until firm enough to handle and shape into 1-inch balls, place on cookie sheet and flatten slightly with fork. Bake at 350 degrees for 8 – 10 minutes. Cool 1 minute on baking sheet before removing to wire rack. Makes about 5 dozen 2½ inch cookies.
ROCKY ROAD (Better Homes and Gardens; excellent)
2c 14 oz 2 Tbs 5½ c 8 oz semisweet chocolate chips can sweetened condensed milk butter miniature marshmallows (10½ bag) unsalted roasted peanuts In saucepan combine chocolate chips, sweetened condensed milk and butter; heat until chocolate is melted. In large bowl, combine marshmallows and peanuts; fold in chocolate mixture. Spread in a 13x9x2-inch pan that is lined with waxed paper (or buttered well). Chill 2 hours or till firm. Cut into 1-inch pieces; wrap in plastic. Makes 8 doz.
SNOW CAPS (BROOK LODGE)
1# 3 Tbs 1+1/3 c 1+1/3 c 1+1/3 c white chocolate peanut butter rice crispies miniature marshmallows dry roasted peanuts Bring water to a boiler in bottom half of a double boiler. Take double boiler off heat. While water is still hot, place white chocolate and peanut butter in top half of double boiler; place over bottom half to melt together. 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. 1c. 1c. 2 >> 4tsp 1tsp 1c. 1 tsp Brown sugar White sugar Shortening Eggs Flour baking powder baking soda Milk vanilla Cream sugars and shortening; beat in eggs. Add 1c. flour, the baking powder, baking soda and vanilla. Mix well. Add additional flour alternately with the milk to form a cookie dough that can be rolled and cut. Optional: other flavorings in addition to the vanilla; sprinkle with sugar (white, colored) before baking; frost after baking, if desired. No temperature was given – suggest trying 375 degrees first and adjust if needed. After 10 minutes or so, check them (poke with finger – should leave only slight or no indentation depending on how well “done” you want them). July 8, 2010 Page 81 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). Optional: other or additional flavorings, such as almond, vanilla, banana, etc. Can under-bake by a minute for softer, chewy cookies. 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).
2¼ c 1 tsp 1 tsp 1c ¾c ¾c 1 tsp 2 1¾ c 1c flour baking soda salt butter, softened granulated sugar packed brown sugar vanilla extract eggs choc chips chopped nuts (optional) Combine flour, baking soda and salt. In a large mixing bowl, cream the butter with the sugars and the vanilla; Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls on ungreased baking sheet (I’ve always used a greased cookie sheet). Bake at 375 degrees for 9 – 11 minutes or until golden brown. Cool 2 minutes on baking sheet before removing to wire rack. Makes about 5 dozen 2½ inch cookies. Variations: 1) use any flavor of chips you want. 2) Spread dough into a greased 15x10 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 1¾ tsp ½ tsp ½ tsp ½c 1/3 c flour, sifted baking powder salt nutmeg sugar butter 1 ¼c ½c ½c 1/3 c 1 tsp egg milk raw apple, grated butter sugar cinnamon Sift together flour, baking powder, salt, nutmeg, and ½ c sugar. Cut in butter until mixture is fine. Mix together egg, milk and apple; add to dry ingredients and mix quickly just until all flour is moistened. Fill greased mini-muffin tins 2/3 full. Bake at 350 degrees for 14 minutes or until golden. Mix 1/3 c sugar and cinnamon. Remove muffins from pans and immediately roll in melted butter then in cinnamon-sugar mixture. Makes 2 doz.
BLUEBERRY MUFFINS (Brook Lodge)
3¾ c 2 Tbs 1 tsp 1c pastry flour baking powder salt sugar 3 Tbs 2 1½ c 1c margarine eggs, slightly beaten milk blueberries Cream sugar and margarine. Add eggs and beat well. Sift dry ingredients and alternately with milk. Fold in blueberries. Fill muffin tins 2/3 full. Sprinkle tops with a little sugar before baking. Bake at 400 degrees for 20 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 ½c 1 1½ c 1½ tsp shortening sugar egg flour baking powder ½ tsp ¼ tsp ½c 9 Tbs ¾c 1½ tsp salt nutmeg milk butter, melted sugar cinnamon Mix shortening, ½c sugar and egg till well combined. Mix flour, baking powder, salt and nutmeg together. Add flour mixture to the shortening mixture alternately with the milk; mix just until combined. Fill well-greased muffin tins 2/3 full. 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 ½c 3 tsp ½ tsp 1 Tbs 1c flour sugar baking powder salt lemon zest, grated milk 1/3 c 1 Glaze 1/3 c 1/8 tsp 2 tsp oil egg, slightly beaten powdered sugar nutmeg lemon juice Heat oven to 400 degrees. Grease bottoms of muffin tins or line with paper muffin cups. In medium bowl, combine flour, sugar, baking powder, salt and lemon peel. Mix milk, oil and egg; all to dry ingredients and mix just till dry ingredients are moistened. Fill muffin 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 ½c 2 Tbs 1 tsp 1 tsp ¼ tsp 3 Tbs 1 tsp 2 Tbs 8 oz 1 > flour sugar poppy seeds baking powder baking soda salt veg oil lemon zest fresh lemon juice lemon low-fat yogurt large egg, beaten cooking spray Preheat oven to 400 degrees. 1) Combine first 6 ingredients (flour through salt) in a medium bowl; make a well in the center of the mixture. 2) Combine oil, lemon zest, lemon juice, yogurt and egg; stir well. 3) Add wet ingredients to dry ingredients, stirring just until moist. 4) Spoon batter into each of 12 muffin cups that are coated with cooking spray. 5) Bake for 14 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately and cool on rack. Makes about 1 dozen. Per muffin: 179 calories (25% from fat); 172 mg sodium; 4.9g fat
2 pkg active dry yeast In large bowl of electric mixer, dissolve yeast in ½ c warm water. Stir in milk, sugar, July 8, 2010 Page 83 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). ¼c 1½ c warm water lukewarm milk (scalded & cooled) ½c sugar 1 tsp salt 1 tsp nutmeg ¼ tsp cinnamon 2 eggs 1/3 c solid veg shortening 4½ c flour ~½ c butter, melted salt, nutmeg, cinnamon, eggs, shortening and 2 c flour. Beat on low speed ½ minute, scraping sides of bowl constantly. Beat two minutes on medium speed, scraping sides of bowl occasionally. Stir in remaining flour until smooth. Cover; let rise in warm place until doubled in bulk, about 1 hour. Turn dough out onto well-floured board. Roll lightly to coat with flour (dough will be soft to handle). Roll dough to ~ ½ inch thickness; cut with 2½ inch doughnut cutter. Carefully place 2” apart on greased baking sheet. Brush with melted butter. Cover; let rise until doubled (about 20 minutes). Bake at 425 degrees 8 – 10 minutes or until golden. Immediately brush with melted butter and then in sugar or cinnamon sugar, if desired. Makes about 2 dozen.
ORANGE BRAN MUFFINS (Brook Lodge)
½c ½c ½c ½c 1 ¼c all bran cereal orange juice butter or margarine sugar egg milk ½c crushed pineapple, drained 1¾ c flour, sifted 2 tsp baking powder ¼ tsp baking soda ½ tsp salt Heat oven to 400 degrees. Mix cereal and orange juice; let stand. Creat butter and sugar until light and fluffy. Add egg and beat well. Combine cereal mixture with milk and pineapple. Add sifted flour mixture to butter – sugar mixture alternately with cereal mixture, blending well. Fill 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 3 eggs, beaten ½c shortening 12 oz pumpkin 1¾ c + 2 Tbs all-purpose flour 2 Tbs bread flour ½ tsp 1½ tsp 1 tsp 1 tsp ½ tsp 5-1/3 oz 4 oz baking powder baking soda salt cinnamon cloves water walnuts Preheat oven to 350 degrees. Mix all ingredients thoroughly. Fill muffin papers using about ¼ c batter. Bake for 20 – 25 minutes. [scant on directions; refer to other recipes]
PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER (Brook Lodge)
15 oz 2c 1c 4 ½c 3½ c 2 tsp 2 tsp 1 tsp 4½ tsp 4½ tsp 1 tsp canned pumpkin puree brown sugar, packed margarine, melted large eggs apple cider flour baking soda baking powder salt ground cinnamon ground ginger grated nutmeg Preheat oven to 350 degrees. Stir pumpkin, sugar and margarine in a large bowl. Add the eggs and beat until the mixture is smooth. Stir in the cider. Sift the flour with the baking soda, baking powder, salt and spices. Gradually stir the flour mixture into the pumpkin mixture until thoroughly mixed. Fold in the crystallized ginger until evenly distributed. Fill muffin cup almost to the top. Bake 20 – 25 minutes or until puffed and golden. Yield: 26 – 28 muffins. They freeze very well. July 8, 2010 Page 84 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). ½ tsp 1c ground cloves crystallized ginger, finely chopped [The crystallized ginger could be omitted; maybe add chocolate chips]
SIX MONTH BRAN MUFFINS (Brook Lodge)
[Note: this makes 4 doz; can easily be halved or quartered] 2c 100% Nabisco bran cereal 2c water, boiling 2½ c sugar (I use brown sugar) 1c Mazola oil 5c flour, sifted 1½ tsp salt 5 tsp soda 4 eggs 4c Kellogg’s All Bran 1 qt buttermilk 1# white raisins (optional) Mix bran cereal with boiling water, set aside to cool. Cream sugar and oil; add eggs and mix. Add All Bran and mix. In a separate bowl, mix flour with salt and baking soda. Add buttermilk alternately with flour mixture to the sugar-oil-All Bran mixture. Add cooled bran and raisins; mix all together. Store in a covered bowl in the refrigerator; flavor improves with age. Fill well-greased muffin tins 2/3 full. Bake at 400 degrees for 15 – 17 minutes or till done. Brook Lodge recipe recommends not storing for longer than 4 weeks as batter tends to separate. However, it also states to not substitute brands; I’ve never had a problem with other brands but then I’ve never stored the batter on a long-term basis.
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
BIG APPLE PIZZA (this is like a flat, open-face “pie” – it’s really good!)
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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). Pie dough 7 ½c 1 tsp ¼ tsp ¾c ½c ½c tart apples sugar cinnamon nutmeg flour sugar butter or margarine 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. Core but do not peel apples* (~7 cups). Slice just less than ½ inch thick. If using cookie sheet, slightly overlap the apples on the dough; if using pizza pan, overlap slices following circular shape of pan. Combine sugar, cinnamon, and nutmeg; sprinkle evenly over apples. Combine flour and sugar; cut in butter or margarine till butter is the size of small peas. Sprinkle evenly over apples. 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 and sliced 2+2/3 c brown sugar 2c white sugar 2 oz cornstarch 2 oz flour 1 tsp 2 tsp 1 tsp 3 oz nutmeg cinnamon salt butter Mix apples, sugars, and spices in pot and bring to boil; cook until tender. [Well, tho’ not in the recipe, it appears some water is required if it’s to be brought to a boil – try 1c and add more, if needed. As it starts to cook, the sugars and apples will increase the volume of liquid that’s in the pot.] Mix corn starch and flour with 1 cup water, add a little at a time to apples 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 2 Tbs ½c 1 Tbs pinch plain gelatin cold water sugar margarine salt 1 Tbs ¼ tsp ½ pt 1 pt egg vanilla whipping cream, whipped blueberries Dissolve gelatin in cold water then heat over hot water. Mix remaining ingredients, except whipped cream, together. Add the warm gelatin. Pour into baked pie shell (could use graham cracker crust). Serve with whipped cream.
1 1c ½c 3 9” pie shell, baked boiling water sugar egg yolks, slightly beaten 1 envelope plain gelatin ¾ c milk ½ pt whipped cream Liquor variations (or come up with your own): Mai Tai: 2 Tbs rum with small can of pineapple Grasshopper: 1 tablespoon each of creme de menthe and creme de cocoa. Beat sugar and egg yolks together. Slowly and with stirring, mix in boiling water (yolks should thicken but not separate and cook). Dissolve gelatin in milk; slowly stir it into the egg yolks. Refrigerate 45 minutes, then mix in the liquor(s) of your choice and the whipped cream. Pour into the pie shell and refrigerate until firm.
This can easily be just a “pudding” – omit the crust. A graham cracker crust would be good. July 8, 2010 Page 86 of 98
PEANUT BUTTER PIE (Grandma Lewis; this tastes much like pecan pie)
1c 1c 3 ½ tsp 1/3 c 1 corn syrup, light or dark sugar eggs, slightly beaten vanilla flavoring peanut butter, chunky style 9” pastry shell, unbaked Combine the filling ingredients and mix well*. Pour into pie shell. Bake at 400 degrees for 15 minutes then reduce to 350 degrees and continue baking for 30 – 35 minutes. Filling will be slightly less set in the center but will firm as it cools. *Note: can add additional chopped nuts (peanuts, walnuts, pecans – whatever) to filling.
PIE CRUST (Brook Lodge)
4c ½ tsp ½ tsp 1½ c 4 Tbs flour, sifted salt baking powder lard (cold) ice water Mix flour, salt, and baking powder. Cut in lard and till mixture is size of small peas. Add water and blend. Divide dough in fourths and cool [wrap in plastic wrap and refrigerate at least ½ hour]. Roll out dough to 1/8-inch thickness, one-quarter at a time on floured surface. Place in pie pan, 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 volume) 2 eggs 1 can pumpkin (16oz) ¾c granulated sugar ½ tsp salt 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves 1 can evaporated milk (12 oz or ½ cups – if can is less than 12 oz, make up difference with milk or water) My changes: ¾ tsp cloves ¾ tsp allspice ½ tsp nutmeg (or ¾ tsp mace) Preheat oven to 425 degrees F. My directions: put pumpkin in mixing bowl and mix in the sugar. Put eggs in the pumpkin can, beat well and add to the pumpkin; beat well. Add all the spices to the pumpkin and mix well. Pour the evap milk in divided portions into the can. Pour each portion into the pumpkin, mixing well after each addition (this cleans out the can of both the remaining pumpkin and eggs.) Mix in any remaining evaporated milk. Bake for 15 minutes at 425. Reduce heat to 350 and bake for another 40 – 50 minutes or until knife inserted in the center comes our clean. [From Libby’s label – if shallow pie shells (2 cup volume) – use 2 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. July 8, 2010 Page 87 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). 1½ c 1 pinch 2 Tbs ¼ sugar egg, beaten salt flour orange, ground (with rind) Cover with top crust, crimp edges and make vent holes. [Can brush top crust with beaten egg or egg white then sprinkle with sugar]. Bake at 350 – 375 degrees for one hour or until done. This pie was very popular.
1 [Note: 1½ qt 3 oz Regular pie crust or quickie crust (1 stick butter, 1 cup flour, 3 T sugar). Bake until slightly brown. Cool. Graham cracker crust also works well.] Strawberries cream cheese Spread cream cheese in bottom of cooled pie crust. Slice berries on top. – Mix the berries with the cooled jello mixture then putting the berries on the cream cheese and pouring the sauce over them. This makes for a more even coating of the berries. – This isn’t an overly sweet pie, especially depending on the sweetness of the berries, and will be somewhat disappointing to those who have a sweet tooth. – Can use fat-free cream cheese or just omit the cream cheese. – I usually skip the pie crust w/cream cheese part altogether and pour the hot (raspberry) jello mixture over fresh, sliced berries, using 2-3 qts strawberries as the hot liquid brings out the juice in the strawberries. – Unless it’s eaten within a day or so, sugar-free jello turns watery. – With a little more cornstarch, this mixture can be made into a strawberry glaze.
Boil the following until thickened, cool and pour over berries: ½c Sugar 2 Tbs Cornstarch 1c Water 3 Tbs Strawberry jello (I use raspberry jello)
ARTICHOKES FLORENTINE (Brook Lodge)
2 #2 can artichoke hearts 40 oz frozen spinach 3c Mornay sauce (see Sauces) 1c ½c ½c 1 Tbs Swiss cheese parmesan cheese onions butter, melted Line pan with artichoke hearts and cover with cooked, drained spinach. Drizzle with melted butter. Cover with onions sautéed in butter. Make Mornay sauce and add Swiss cheese. Pour over spinach and sprinkle with parmesan cheese. Yield: 6 servings
BAKED LIMA BEANS (Brook Lodge)
1# small dried lima beans 1c light brown sugar 2 tsp mustard ¼ c catsup 1/3 c onion, diced 1# bacon, cut up Soak beans over night, drain and cover with water. Boil beans until tender. Add remaining ingredients [I assume beans are drained, 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 medium head cabbage, chopped 11 oz can cream of mushroom soup 1c mayonnaise ¾c 2 1 1c pecans, chopped eggs, well beaten medium onion, chopped sharp cheddar cheese, grated 1 c bread crumbs, buttered Cook broccoli according to package directions, or cabbage, with salt; drain. Add soup, mayonnaise and pecans; mix well. Add eggs and onion; pour into greased 1 or 2 qt casserole. Sprinkle with ½ c cheese; top with bread crumbs and sprinkle with ½ c cheese. Bake at 350 degrees for 30 minutes or until nicely browned. Yield: 8 – 10 servings
GLAZED CARROTS SUPREME OR COINTREAU CARROTS (Brook Lodge)
1 2 Tbs ¼c > bunch carrots, fresh and slender butter orange-flavored liqueur salt Clean carrots. Melt butter in medium skillet, add carrots and any water that clings to them, and liqueur. Season lightly with salt. Cover and simmer, turning occasionally to coat all sides, for about 15 minutes or until tender. Yield: 5 servings
VICHY CARROTS (Brook Lodge)
1# 4 Tbs > 1/3 c carrots butter or magarine sugar to taste fresh parsley, chopped Clean carrots and drain well. In very heavy pan, melt butter and add carrots. Cover and cook over medium heat just until tender. If needed, add sugar to taste. Mix with parsley and serve. Yield: 4 servings
WINTER CARROT CASSEROLE (Upjohn)
1# ½c 1-2 Tbs > carrots, sliced mayonnaise horseradish salt & pepper, to taste 1 Tbs ½c ¼c 2 Tbs margarine onions, chopped cornflake crumbs parsley Cook carrots in boiling water just until tender; place in casserole dish. Mix mayonnaise, horseradish, salt and pepper; spread over carrots. Sauté onion in margarine; add cornflake crumbs and parsley; sprinkle over carrots. Bake at 350 degrees for 20 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 1 tsp 1 1 1c head cabbage salt green pepper, chopped carrot, grated white vinegar ¾c 2c 1 tsp 1 tsp water sugar whole mustard seed celery seed Shred cabbage and mix with salt; let stand 1 hour. Add carrot and green pepper. Mix vinegar, water, sugar, mustard seed and celery seed. Boil 2-3 minutes, cool to lukewarm and pour over slaw mixture. Put in containers, leaving ½inch head space and freeze. Can be re-frozen.
16 oz 12 oz 2 ~28 > can creamed corn can evaporated milk eggs, beaten saltines, crushed salt/pepper, to-taste Combine all ingredients. Pour into a suitable, well-greased casserole dish. Dot with butter (if desired). Bake @ 350 for ~ 1 hour or until knife inserted in the center comes out clean. (Baking time varies with the type of dish used) Note: This is a versatile recipe; amounts of ingredients vary widely between recipe books. Add grated cheese (swiss or whatever), chopped ham, chopped green pepper, chopped onion. To make less, reduce the amounts of crackers and milk and use 1 egg. Use regular or skim milk.
CUCUMBERS IN SOUR CREAM (from Better Homes and Gardens)
2 1 ½c 1 tsp medium cumbers, thinly sliced medium onion, thinly sliced sour cream dried dill (optional) ½ tsp salt 1 Tbs sugar 1 Tbs vinegar Combine cucumbers and onions. Stir together sour cream, sugar and salt; toss with cucumbers and onions. Cover and chill, stirring occasionally. Makes 3 cups.
CUCUMBER – FREEZER PICKLES (these are very good)
7c 1c 1c 1c cucumber, sliced thin onions, sliced thin green pepper, chopped cider vinegar 2 c sugar 2 tsp pickling spice 1 tsp celery seed Mix vinegar and sugar until sugar dissolves. Combine all ingredients and mix well. Put into freezer containers and freeze. Note: we all liked these.
PARTY EGGPLANT PARMESAN (from Better Homes and Gardens)
¾c 1/3 c 1 tsp 1 tsp 1# ½# soft bread crumbs (1 slice) milk seasoned salt seasoned pepper ground beef ground veal Combine crumbs, milk, salt and pepper with the ground meat. Shape into 8 patties. Brown on both sides in a small amount of cooking oil. Remove from skillet. Brush eggplant with oil; coat with flour. Brown the eggplant in the same skillet. Arrange slices in a 13x9x2-inch baking July 8, 2010 Page 91 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup /opt/scribd/conversion/tmp/scratch2635/37 481511.doc Parchment Paper: can use plain white paper that has both sides covered with cooking oil (it works). >> 1 cooking oil medium eggplant, peeled and cut into 8 equally thick slices ¼c all-purpose flour 16 oz tomato sauce with mushrooms ¼c water ¼ tsp oregano, dried and crushed ½c Parmesan cheese, grated Can use 1½ # ground beef instead of using veal. dish. Top each slice with a meat patty. Combine tomato sauce, water, and oregano; pour over the meat patties. Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 20 – 25 minutes. Makes 8 servings.
EGGPLANT PARMIGIANA (from Better Homes and Gardens)
¼c ½ tsp 1 1 ½c 1/3 c * 6 oz all-purpose flour salt medium eggplant, peeled and cut into ½ inch slices beaten egg cooking oil grated Parmesan cheese homemade tomato sauce sliced mozzarella cheese 1/3 c ½ tsp ½ tsp ¼ tsp 1 Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. In large skillet brown eggplant in hot oil; drain well on paper toweling. Place 1 layer of eggplant in 10x6x2 inch baking dish, cutting slices to fit. Sprinkle with half the Parmesan. Top with half the tomato sauce and half the mozzarella. Repeat, cutting mozzarella, as needed to fit.
* Homemade tomato sauce: 1/3 c onion, chopped ¼c celery, finely chopped ½ garlic clove, minced 1 tsp parsley flakes 2 Tbl cooking oil 16 oz Italian tomatoes
tomato paste salt oregano, dried and crushed pepper bay leaf
In a saucepan, cook onion, celery, garlic and parsley in the oil until the onion and celery are tender but not brown. Stir in the tomatoes, tomato paste, salt, oregano, pepper and bay leaf. Simmer gently, uncovered, 45 – 50 minutes. Remove bay 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 inch slices ¼c cooling oil 2# ground lamb or ground beef 1c onion, chopped 1 garlic clove, minced 1 8 oz can tomato sauce ¾c dry red wine 2 Tbs parsley, snipped (or ~1 Tbs dried) ¼ tsp oregano, dried and crushed ¼ tsp cinnamon, ground 1 tsp salt dash pepper 1 egg, beaten ¼c butter or margarine ¼c all-purpose flour 1 tsp salt 2c milk 3 eggs, beaten ½c Parmesan cheese, grated >> cinnamon, ground Brush both sides of eggplant slices with the oil, sprinkle with salt, and brown in a large skillet, about 1½ minutes, each side. Drain and set aside. In same skillet, cook the lamb or beef, onion and garlic till meat is brown and onion is tender; drain off excess fat. Stir in tomato sauce, wine, parsley, oregano, ¼ tsp cinnamon, 1 tsp salt. Simmer, uncovered, for 10 minutes. Gradually stir mixture into the 1 beaten egg. Meanwhile, in a saucepan melt butter or margarine, stir in flour, 1 tsp salt and pepper (making a roux). Add milk all at once; cook and stir till thickened and bubbly. Gradually stir the hot sauce into the 3 beaten eggs. In a 13x9x2 inch baking dish, arrange half the eggplant. Pour all the meat mixture over; top with remaining eggplant. Pour milk mixture over all. Top with Parmesan and sprinkle with cinnamon. Bake at 325 degrees for 40 – 45 minutes. Top with more parsley, if desired. Serves 8-10
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 1½ Tbs 1 Tbs 1 Tbs 1 1 tsp ½ tsp 2 tsp 2 Tbs long Chinese eggplants, cubed soy sauce red wine vinegar white sugar green chile pepper, chopped cornstarch chili oil, or to taste salt vegetable oil Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is 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 1 2c ¾# 1 ½ pkg gal corn oil med head cabbage, shredded shrimp, chopped & drained lean ground port med onion, minced bean thread, cut and soaked for ½ hour 1½ 3 carrots, julienne black mushrooms, soaked 1 hour ½ - ¾ tsp salt 1/8 tsp pepper 1 egg white Place cabbage in boiling water for 1 minute, then place in cold water. Place cabbage on a dish towel and wring out water. Squeeze until all water is removed or hands are numb. Place pork, shrimp, and bean thread in a large bowl. Add mushrooms after removing stems and slicing very thinly. Mix like kneading. Knead in ¼ tsp 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 ½c ¼c 2 Tbs 1 Tbs frozen green bean, French style celery, finely chopped onion, finely chopped pimiento, diced water 1 Tbs ¼ tsp 1/8 tsp > > vinegar dill week pepper salt to taste margarine Cook green beans according to package directions. Combine remaining ingredients and mix with the beans. Heat through.
BAKED BEANS (Brook Lodge)
2 qt 2-3 c ½-1# 1½ tsp can, Great Northern Beans, precooked medium brown sugar bacon*, cut in 1” pieces dry mustard Mix all ingredients. Bake at 300 degrees for 2-3 hours. * bacon may be partially cooked, if desired.
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. Vegetable(s) – whatever you want. Chop into ~ ½ inch pieces (this is a guess). Season – I assume salt, pepper and whatever else you want. Tip: buy uncooked pizza dough from a pizza place. July 8, 2010 Mixed chopped vegetable(s) with the pizza dough; I’m guessing maybe equal amounts of dough and vegetable(s). Let rise for a few minutes. Break off amounts roughly equivalent to a little less than 2 Tbls (this is just a guess from what I saw on the tube). Deep fry until golden. Page 94 of 98
MUSHROOMS FLORENTINE (Brook Lodge)
2 pkg frozen, chopped spinach 1 tsp salt ¼ c onion, chopped ¼ c butter, melted 1# fresh mushrooms, dry and sliced 2 Tbs butter 1 c cheddar cheese, grated > garlic salt to taste Cook spinach according to package directions; drain well. Place in bottom of shallow, greased casserole; sprinkle with salt, onions and melted butte. Layer ½ cup cheese over spinach. Sauté mushrooms in butter. Add to casserole; 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 1 medium onion, chopped 1½ c mushrooms, trimmed and sliced ¾ c pearl barley ½ c pimiento, coarsely chopped 1 c chicken stock > salt & pepper, to taste Melt butter in saucepan; stir in onions and mushrooms; saute until onions are golden and mushrooms are tender. Add barley and cook until mixture is a delicate brown. Transfer to a greased casserole dish; add pimiento and chicken stock; salt 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 2 Tbs sugar 1 tsp thyme ½ Tbs > salt butter, to taste Cook peas according to package directions. Add butter and dry ingredients. Serve Yield: 10 – 12 servings
BEER-BAKED SCALLOPED POTATOES (from Cooking Light magazine)
> 1 tsp 1½ c 1c 2# cooking spray veg oil onions, vertically sliced beer medium red potatoes, peeled and cut into 1/8inch slices ½ tsp ¼ tsp 2 Tbs ½c ½c salt, divided pepper flour skim milk (2oz) grated Swiss cheese Preheat oven to 350 degrees Spray skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, and sauté 5 minutes. Add beer; cook 12 minutes or until most of the liquid is evaporated. Add salt, pepper, and flour; stir until flour is evenly coated. Mix in milk, cheese and potatoes. 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 halfdone, remove the foil and continue baking until the liquid is essentially evaporated.
BELGIAN SAUERKRAUT (Upjohn)
1 pt 4 oz 4 oz 1 sauerkraut tomato puree water bay leaf ¼ tsp ¼ tsp 3 Tbs oregano basil margarine Mix all ingredients; simmer until flavors are well blended. Discard bay leaf. Top with Baco-Bits just before serving. Yield: 4 – 6 servings
SWEET-SOUR SAUERKRAUT (this is good; aka – German sauerkraut)
4# > 1 tsp 1 tsp 2 ¼c 1 Tbs ¼c > fresh pack sauerkraut (usually in meat case). a few peppercorns teaspoon celery seed teaspoon dry mustard bay leaves brown sugar vinegar flour water Wash kraut twice and drain. Add 2 cups water, peppercorns, celery seed, mustard and bay leaves. Bring to a boil, reduce to simmer and cook just until tender. Meanwhile, cook bacon till semi-crisp. Add 2 medium chopped onions and sauté till onions are translucent. Add brown sugar and vinegar; mix well. Mix in flour and, with stirring, enough water to make a very thick sauce (thickener). Stir into to the sauerkraut and heat through. 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* 1 small onion, finely chopped 2c Pepperidge Farm stuffing ½c parmesan cheese * can use broccoli instead 4 ¾c ½ tsp > eggs, beaten butter, melted thyme garlic, salt, pepper Cook and thoroughly drain spinach. Mix all ingredients and chill. Roll into balls (can be frozen on a tray, then stored for use when needed). Take out as many as needed. Bake at 350 degrees for 15 minutes or until lightly browned
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HERB SEASONED SQUASH (Brook Lodge)
3 ½c 3 Tbs 1 1 acorn squash onion, chopped butter egg, slightly beaten chicken bouillon cube ¼c 1c water crushed seasoned herbed stuffing mix 1 Tbs sugar Bake squash, remove pulp and mash. Sauté onion in butter and mix with squash along with beaten egg. Dissolve bouillon cube in water; mix with squash. Add ½ c stuffing and sugar; mix well. Put into squash shells or 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 4 oz ½ ½ ½c oil bacon onion, julienne cut green pepper, julienne cut chicken broth, very strong (6 bouillon cubes) 2# 1# ¼ tsp > > > green zucchini, diced tomatoes, fresh sweet basil garlic powder white pepper, to taste Lawry’s seasoned salt Render bacon in oil; remove and crumble. Sauté onion and green pepper in bacon grease. Add zucchini and cook just a few minutes. Add tomatoes (peeled, seeded and diced), basil, garlic powder (to taste), reserved bacon, and chicken broth; cook about 10 minutes. 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 halfripe, 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 1 can 1 can 1 1c 1c 1 jar > small peas, drained white corn, drained French green beans, drained green pepper, large, chopped celery, chopped green onion, chopped pimiento, drained, chopped carrots, shredded (optional) Dressing: ½c oil ¾c vinegar 1c sugar 1 Tbs water 1 tsp salt 1 tsp white pepper Mix and boil dressing ingredients; cool. Pour over vegetables and mix. Marinate overnight. Yield: 8 – 10 servings
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VEGETABLE MEDLEY CASSEROLE (Brook Lodge)
1c 2c 1c 1c 1c cooked brown rice broccoli, cut in 1” slices carrots, julienne cut zucchini, bias sliced green beans, cut 16 oz marinara sauce or 1 c tomato juice + 1 c tomato paste 4 oz longhorn cheese, shredded 4 oz Monterey Jack cheese, shredded Place rice in bottom of buttered casserole. Cook vegetables separately, each in boiling water, 5 – 7 minutes; drain. Reserve a few zucchini slices for garnish and spoon remaining vegetables over rice; top with sauce. Cover and bake at 375 degrees for 30 minutes. Combine cheeses and sprinkle over casserole. Return to oven and bake until cheeses melt (about 5 minutes). Garnish with reserved zucchini slices. Yield: 6 – 8 servings
VEGETABLE PIE (BROOK LODGE)
20oz ½# 2 1½ c 2 tsp 12 oz frozen spinach* filo dough eggs milk butter, melted Monterey Jack cheese Cook frozen spinach* according to package directions; drain well. Butter 9x9” baking dish. Place ¼# filo dough in pan and butter well. Cover filo with vegetable and sprinkle cheese over vegetable. Cover cheese with ¼# filo dough. Butter well, chill and make a 5x7” through the layers. Beat eggs lightly with milk and pour over the layers. Let stand 15 minutes. Bake at 350 degrees until well browned. Serves 8. *Substitute broccoli, asparagus, etc., for the spinach.
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