Lasagne (Easy & rich)
2 jars (24 oz) Pasta Sauce (Barilla Tomato & Basil or similar)
1 pound ground chuck, beef, or Italian sausage
2 eggs
15 oz container ricotta cheese
4 cups mozzarella cheese, shredded
½ cup parmesan cheese, shredded fine
1 box Barilla Lasagna noodles (no boiling) [pasta sheets]
1. Brown ground beef, drain, add 1 jar pasta sauce, and simmer.
2. Mix eggs, ricotta cheese, 2 c mozzarella, and parmesan together well.
3. Spray bottom of 13x9 pan and preheat oven to 375.
4. Layer as follows: ½ jar of sauce, 5 noodles, ½ ricotta mix, ½ meat mixture, 1 c mozzarella,
5 noodles, ½ ricotta mix, ½ meat mixture, 5 noodles, ½ jar Sauce, 1 cup mozzarella.
5. Bake at 375 for 50 minutes, covered. Remove cover and bake an additional five minutes to brown the cheese.
6. Let sit/rest for 15 minutes before serving.
1 c mozzarella
½ jar sauce
5 noodles
½ meat mixture
½ ricotta mix
5 noodles
1 c mozzarella
½ meat mixture
½ ricotta mix
5 noodles
½ jar sauce
spray_________
PAN BOTTOM
Serves 12.
From the files of Jan Spowart.
Acquired by Mie Oliphant 1 Feb 2012.
Monday, December 23, 2013
Chicken a la King
Chicken a la King
From Better Homes and Gardens New Cookbook 1989
1/4 cup margarine or butter
1 cup sliced fresh mushrooms OR
1 4-oz can mushroom pieces, drained
1/3 cup flour
½ teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (optional)
2 Tablespoons dry sherry (optional)
8 toast point or 4 baked patty shells or 8 biscuits
In a saucepan melt margarine. If using fresh mushrooms, add mushrooms and cook till tender. Stir in flour, salt, and pepper. Add milk and chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add canned mushrooms, if using. Stir in chicken or turkey, and pimiento and dry sherry if desired. Heat through. Spoon atop toast points. Serves 4
Cheesy Chicken a la King variation: Prepare as above, except add 1 cup shredded American or process Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.
Curried Chicken a la King variation: Prepare as above, except add 1 teaspoon curry powder to melted margarine; cook for 1 minute. Omit dry sherry.
Herbed Chicken a la King variation: Prepare as above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and ½ teaspoon dried basil, crushed, in melted margarine till tender.
Note: I often substitute water and bouillon for broth, and then I don’t add salt. Generally for our family I increase the recipe 3 or 4 times. I find that in such quantities it is just a bit too liquid, so I reduce the amount of milk. I never add pimiento or sherry. Mie Oliphant
From Better Homes and Gardens New Cookbook 1989
1/4 cup margarine or butter
1 cup sliced fresh mushrooms OR
1 4-oz can mushroom pieces, drained
1/3 cup flour
½ teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (optional)
2 Tablespoons dry sherry (optional)
8 toast point or 4 baked patty shells or 8 biscuits
In a saucepan melt margarine. If using fresh mushrooms, add mushrooms and cook till tender. Stir in flour, salt, and pepper. Add milk and chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add canned mushrooms, if using. Stir in chicken or turkey, and pimiento and dry sherry if desired. Heat through. Spoon atop toast points. Serves 4
Cheesy Chicken a la King variation: Prepare as above, except add 1 cup shredded American or process Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.
Curried Chicken a la King variation: Prepare as above, except add 1 teaspoon curry powder to melted margarine; cook for 1 minute. Omit dry sherry.
Herbed Chicken a la King variation: Prepare as above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and ½ teaspoon dried basil, crushed, in melted margarine till tender.
Note: I often substitute water and bouillon for broth, and then I don’t add salt. Generally for our family I increase the recipe 3 or 4 times. I find that in such quantities it is just a bit too liquid, so I reduce the amount of milk. I never add pimiento or sherry. Mie Oliphant
Jesse’s Chili
Jesse’s Chili
3 pounds ground beef
1 teaspoon garlic powder
3 28-oz cans diced tomato
2 small cans diced green chiles
4 16-oz cans kidney beans
4 roasted red peppers, diced
2 16-oz cans corn
2 cups onion, diced
1 Tablespoon garlic, minced
Chives
2 cups brown sugar
cumin and chili powder to taste
cayenne pepper, optional
Saute garlic in butter or oil. Add onion, and saute more. Add peppers, corn, and chiles and cook until peppers are soft. Add tomatoes. Add ground beef, seasoned with cumin and garlic powder. When all is hot and bubbly, add seasonings . When seasoned as desired, add beans and heat through.
Serve with chips, cheese, and sour cream if desired.
Taken from observation of Jesse Draper, 12/2007.
Jesse roasted the peppers over the flame of the gas stove until they were slightly charred on the outside.
3 pounds ground beef
1 teaspoon garlic powder
3 28-oz cans diced tomato
2 small cans diced green chiles
4 16-oz cans kidney beans
4 roasted red peppers, diced
2 16-oz cans corn
2 cups onion, diced
1 Tablespoon garlic, minced
Chives
2 cups brown sugar
cumin and chili powder to taste
cayenne pepper, optional
Saute garlic in butter or oil. Add onion, and saute more. Add peppers, corn, and chiles and cook until peppers are soft. Add tomatoes. Add ground beef, seasoned with cumin and garlic powder. When all is hot and bubbly, add seasonings . When seasoned as desired, add beans and heat through.
Serve with chips, cheese, and sour cream if desired.
Taken from observation of Jesse Draper, 12/2007.
Jesse roasted the peppers over the flame of the gas stove until they were slightly charred on the outside.
Fried Rice
Fried Rice
8 cups COLD cooked rice
(Make at least an hour before “frying.” 4 cups raw rice.)
6 Tbls vegetable oil, divided
4 eggs
10 green onions, chopped (or 1 large onion)
2/3 cup diced red pepper
2/3 cup diced green pepper
1 cup celery, thinly sliced
2 cups frozen green peas, thawed
6 Tbsp soy sauce
1 tsp sugar
salt and pepper
In a large frypan or wok, heat 1 TBSP oil over high heat. Beat eggs with fork, pour into pan. Cook and stir (scramble) until set. Remove from pan, set aside.
Add rest of oil to pan. Stir-fry celery, white part of onions, red and green peppers for 2 or 3 minutes. Remove half of vegetables and set aside. Add half of rice and green part of onions. Stir-fry over medium heat for a minute or two more. Then remove from pan and repeat with the other half of the vegetables and rice.
Return all rice and vegetables to the pot. Add soy sauce, peas, sugar, and 1/4 tsp salt. Cook and stir until very hot. Add scrambled egg. Add more soy sauce if needed, and season to taste with salt and pepper.
Serves 8.
From the files of Mie Oliphant
8 cups COLD cooked rice
(Make at least an hour before “frying.” 4 cups raw rice.)
6 Tbls vegetable oil, divided
4 eggs
10 green onions, chopped (or 1 large onion)
2/3 cup diced red pepper
2/3 cup diced green pepper
1 cup celery, thinly sliced
2 cups frozen green peas, thawed
6 Tbsp soy sauce
1 tsp sugar
salt and pepper
In a large frypan or wok, heat 1 TBSP oil over high heat. Beat eggs with fork, pour into pan. Cook and stir (scramble) until set. Remove from pan, set aside.
Add rest of oil to pan. Stir-fry celery, white part of onions, red and green peppers for 2 or 3 minutes. Remove half of vegetables and set aside. Add half of rice and green part of onions. Stir-fry over medium heat for a minute or two more. Then remove from pan and repeat with the other half of the vegetables and rice.
Return all rice and vegetables to the pot. Add soy sauce, peas, sugar, and 1/4 tsp salt. Cook and stir until very hot. Add scrambled egg. Add more soy sauce if needed, and season to taste with salt and pepper.
Serves 8.
From the files of Mie Oliphant
Crab Salad & Crab Rolls & Crescent Rolls
Crab Rolls (Kim Davidson)
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
Jesi’s White Chicken Chili
Jesi’s White Chicken Chili
2 TBSP butter
12 oz chicken breasts, chopped (or 1 12-oz can chicken)
½ cup chopped onion
In a large saucepan, cook chicken and onions in butter until lightly browned. Break chicken into small pieces.
Add:
3 16-oz cans Navy or Great Northern beans (drained and rinsed)
3 cups water
1 14.5-oz can diced tomatoes with chiles
2 16-oz cans black beans
4 tsp chicken flavored bouillon granules
1 tsp ground cumin
1/4 cup fresh cilantro, chopped (optional)
Heat to simmer for 10-15 minutes. Serve with sour cream. Makes 8 servings.
From Jesi Ostrowsky-Williams
2 TBSP butter
12 oz chicken breasts, chopped (or 1 12-oz can chicken)
½ cup chopped onion
In a large saucepan, cook chicken and onions in butter until lightly browned. Break chicken into small pieces.
Add:
3 16-oz cans Navy or Great Northern beans (drained and rinsed)
3 cups water
1 14.5-oz can diced tomatoes with chiles
2 16-oz cans black beans
4 tsp chicken flavored bouillon granules
1 tsp ground cumin
1/4 cup fresh cilantro, chopped (optional)
Heat to simmer for 10-15 minutes. Serve with sour cream. Makes 8 servings.
From Jesi Ostrowsky-Williams
Marie Calendar’s Hot Chicken Salad
Marie Calendar’s Hot Chicken Salad
3 lbs boneless, skinless chicken breasts
3/4 cup slivered almonds
2 tsp lemon juice
1 1/4 cup mayonnaise
1 cup sour cream
2 cups diced celery
½ cup finely chipped onion
1 cup green pepper, finely diced
3/4 tsp salt
½ tsp pepper
½ cup grated sharp cheddar cheese
crushed potato chips
Stew chicken breasts and cut up in to bite size pieces. Mix all other ingredients, except potato chips, together. Stir in the chicken pieces. Place in a 13x9 casserole dish, topping with crushed potato chips. Bake at 400-450 degrees for 30 minutes. Serve hot.
Recipe can be made ahead of time and refrigerated. Serves 8. -10
From the recipe files of Yvonne Oliphant
3 lbs boneless, skinless chicken breasts
3/4 cup slivered almonds
2 tsp lemon juice
1 1/4 cup mayonnaise
1 cup sour cream
2 cups diced celery
½ cup finely chipped onion
1 cup green pepper, finely diced
3/4 tsp salt
½ tsp pepper
½ cup grated sharp cheddar cheese
crushed potato chips
Stew chicken breasts and cut up in to bite size pieces. Mix all other ingredients, except potato chips, together. Stir in the chicken pieces. Place in a 13x9 casserole dish, topping with crushed potato chips. Bake at 400-450 degrees for 30 minutes. Serve hot.
Recipe can be made ahead of time and refrigerated. Serves 8. -10
From the recipe files of Yvonne Oliphant
Wild Rice Soup
Wild Rice Soup
6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley
In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.
I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!
From Jamie Schaefer / Kim Miller / Sandy Marquez
6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley
In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.
I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!
From Jamie Schaefer / Kim Miller / Sandy Marquez
Cheesy Chile Rellenos Casserole
Cheesy Chile Rellenos Casserole
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings
1 tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained
6 oz. (1 1/2 cups) shredded Cheddar cheese
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
3 eggs
3/4 cup sour cream
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato (optional)
1. Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3. Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.
From the files of Mie Oliphant
NUTRITION INFORMATION:
1/6 of Recipe: Calories 370 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g); Cholesterol 175mg; Sodium 560mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 19g
Exchanges: 1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings
1 tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained
6 oz. (1 1/2 cups) shredded Cheddar cheese
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
3 eggs
3/4 cup sour cream
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato (optional)
1. Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3. Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.
From the files of Mie Oliphant
NUTRITION INFORMATION:
1/6 of Recipe: Calories 370 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g); Cholesterol 175mg; Sodium 560mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 19g
Exchanges: 1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat
Chicken Zucchini Soup
Chicken Zucchini Soup
1 med onion, chopped
1/4 C butter or margarine
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
3 C chicken broth (I have used "Better than Bullion" and it works fine)
5 small zucchini, peeled and diced, or 6 cups
(I have even used the big ones but seed them when they are very large)
2 C chicken, cubed
1/2 C rice (1 C if instant)
2 Tbs lemon juice
1 C light cream or half and half
Use 3 Qt saucepan. Cook onion in butter until tender. Blend in flour, salt and pepper. Stir in broth, cook and stir until thick and bubbly. Add zucchini, cover and simmer 10 min til soft. Blend 1/2 in Blender 30 seconds. Blend remaining half, return all to saucepan. Stir in chicken, rice, lemon juice. Return to boil. Reduce heat, cover, simmer 20-25 min. Stir in cream. Heat thoroughly.
From the files of Yvonne Oliphant
Note: If I use regular rice I prefer to cook separately and add when it asks for it. You can also cook the cubed chicken in the chicken broth, drain, and then add each when the recipe asks for it. Then you don't have to worry about the rice or the chicken being fully cooked or having either burn on the bottom of the pan.
I have cubed zucchini, measured and put in freezer for this soup. GREAT way to use any sized zucchini and with it osterized the kids don't even know they are eating ZUCCHINI!
Mie’s Note: I always double this recipe.
1 med onion, chopped
1/4 C butter or margarine
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
3 C chicken broth (I have used "Better than Bullion" and it works fine)
5 small zucchini, peeled and diced, or 6 cups
(I have even used the big ones but seed them when they are very large)
2 C chicken, cubed
1/2 C rice (1 C if instant)
2 Tbs lemon juice
1 C light cream or half and half
Use 3 Qt saucepan. Cook onion in butter until tender. Blend in flour, salt and pepper. Stir in broth, cook and stir until thick and bubbly. Add zucchini, cover and simmer 10 min til soft. Blend 1/2 in Blender 30 seconds. Blend remaining half, return all to saucepan. Stir in chicken, rice, lemon juice. Return to boil. Reduce heat, cover, simmer 20-25 min. Stir in cream. Heat thoroughly.
From the files of Yvonne Oliphant
Note: If I use regular rice I prefer to cook separately and add when it asks for it. You can also cook the cubed chicken in the chicken broth, drain, and then add each when the recipe asks for it. Then you don't have to worry about the rice or the chicken being fully cooked or having either burn on the bottom of the pan.
I have cubed zucchini, measured and put in freezer for this soup. GREAT way to use any sized zucchini and with it osterized the kids don't even know they are eating ZUCCHINI!
Mie’s Note: I always double this recipe.
Beef Stroganoff
Beef Stroganoff (typical version)
1 lb of beef (either ground beef or cubed steak)
1 medium onion, finely diced
1 can cream of mushroom soup
½ can milk
8 ounces mushrooms (fresh or canned)
16 oz carton sour cream
hot cooked egg noodles (1 lb)
Cook beef and onion in a large skillet. Drain fat if necessary. Add soup, scraping the bottom of the skillet to loosen all bits of meat. (The sauce will turn dark.) Add milk and mix in until smooth. Add mushrooms, and heat through. Just before serving, add sour cream to skillet and stir in, and allow to heat through.
Serve over hot cooked egg noodles, with a green or orange vegetable. Serves 8 to 10
From the files of Mie Oliphant
Beef Stroganoff (crock-pot or dutch oven version)
1 lb ground beef
1 lb egg noodles (9 cups)
4 cups water
1 pkg dry onion soup mix
1 small can mushrooms (4 oz)
16 oz sour cream
Brown ground beef in skillet or dutch oven. Add water, soup mix, and mushrooms, mixing well. 25 to 30 minutes before eating, stir in noodles and cover. Stir periodically to keep the noodles coated and cooking. Once the noodles are soft and cooked (approx. 20 minutes), stir in the sour cream. Serve immediately. Serves 10.
From the files of Paul Oliphant.
1 lb of beef (either ground beef or cubed steak)
1 medium onion, finely diced
1 can cream of mushroom soup
½ can milk
8 ounces mushrooms (fresh or canned)
16 oz carton sour cream
hot cooked egg noodles (1 lb)
Cook beef and onion in a large skillet. Drain fat if necessary. Add soup, scraping the bottom of the skillet to loosen all bits of meat. (The sauce will turn dark.) Add milk and mix in until smooth. Add mushrooms, and heat through. Just before serving, add sour cream to skillet and stir in, and allow to heat through.
Serve over hot cooked egg noodles, with a green or orange vegetable. Serves 8 to 10
From the files of Mie Oliphant
Beef Stroganoff (crock-pot or dutch oven version)
1 lb ground beef
1 lb egg noodles (9 cups)
4 cups water
1 pkg dry onion soup mix
1 small can mushrooms (4 oz)
16 oz sour cream
Brown ground beef in skillet or dutch oven. Add water, soup mix, and mushrooms, mixing well. 25 to 30 minutes before eating, stir in noodles and cover. Stir periodically to keep the noodles coated and cooking. Once the noodles are soft and cooked (approx. 20 minutes), stir in the sour cream. Serve immediately. Serves 10.
From the files of Paul Oliphant.
Chinese Sundaes
Chinese Sundaes (Hawaiian Haystacks)
Hot cooked rice
Vegetables
Fruits
Meats
Grated Cheddar Cheese
Gravy
Set rice, toppings (veggies, fruits, meats), and gravy on the table in a buffet format. Assemble by topping rice with choice of toppings, cheese, and gravy.
This really isn’t a recipe, as I’ve always considered Chinese Sundaes to be a “clean out the fridge” type of meal, in that I use whatever bits and pieces might be in need of use. Typically, the toppings we would use are:
carrots, chopped or shredded
celery, chopped
onion, finely diced or green onion
black olives, sliced or chopped
pineapple chunks
tomatoes, diced
ham, diced
tuna, flaked
chicken, shredded
hard-boiled eggs, chopped
Chinese noodles, hard crunchy type
almonds, slivered or sliced
Gravy is typically a few cans of cream of chicken soup, diluted to a gravy consistency. Sometimes I would add the meat directly to the gravy, rather than offering it is separately.
Adapted from the files of Yvonne Oliphant
Hot cooked rice
Vegetables
Fruits
Meats
Grated Cheddar Cheese
Gravy
Set rice, toppings (veggies, fruits, meats), and gravy on the table in a buffet format. Assemble by topping rice with choice of toppings, cheese, and gravy.
This really isn’t a recipe, as I’ve always considered Chinese Sundaes to be a “clean out the fridge” type of meal, in that I use whatever bits and pieces might be in need of use. Typically, the toppings we would use are:
carrots, chopped or shredded
celery, chopped
onion, finely diced or green onion
black olives, sliced or chopped
pineapple chunks
tomatoes, diced
ham, diced
tuna, flaked
chicken, shredded
hard-boiled eggs, chopped
Chinese noodles, hard crunchy type
almonds, slivered or sliced
Gravy is typically a few cans of cream of chicken soup, diluted to a gravy consistency. Sometimes I would add the meat directly to the gravy, rather than offering it is separately.
Adapted from the files of Yvonne Oliphant
Pork Mediterranean
Pork Mediterranean
1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles
In a LARGE skillet, cook onion rings and garlic in oil. Add pork, tomatoes, water, bouillon, thyme and pepper. Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.
Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles. Serves 4
From Better Homes and Gardens, 1988? , p233
Note: I always double this recipe. I often use Italian seasoned diced tomatoes, and then omit the seasonings. I use one pound of dry noodles.
1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles
In a LARGE skillet, cook onion rings and garlic in oil. Add pork, tomatoes, water, bouillon, thyme and pepper. Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.
Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles. Serves 4
From Better Homes and Gardens, 1988? , p233
Note: I always double this recipe. I often use Italian seasoned diced tomatoes, and then omit the seasonings. I use one pound of dry noodles.
Chicken with Curried Cream Sauce
Chicken with Curried Cream Sauce – Crockpot version
Makes 4-6 servings
4-6 boneless, skinless, chicken breasts (or legs and thighs)
cooking oil
salt to taste
pepper to taste
10 3/4 oz can of cream of chicken soup
½ cup mayonnaise
1-2 Tbsp curry powder
½ tsp salt
1/8 tsp pepper
1 lb fresh (or 15 oz can) asparagus spears
½ - 1 cup shredded cheddar cheese
Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.
Combine soup, mayo, curry powder, salt, and pepper. Pour over chicken. Cover and cook on high 3 hours or on low 5 hours.
If using fresh asparagus steam lightly until just tender. If using canned asparagus, heat. Drain asparagus and place in bottom of serving dish. Cover asparagus with chicken. Sprinkle with cheese.
Serve with egg noodles or white rice. Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.
Note: I always double this recipe, and I nearly always make this WITHOUT the asparagus, but it is good with fresh asparagus.
From Fix It and Forget It Recipes for Entertaining, 2002
To prepare in oven: Put all ingredients in a baking dish and bake at 350* for 45-60 minutes.
Makes 4-6 servings
4-6 boneless, skinless, chicken breasts (or legs and thighs)
cooking oil
salt to taste
pepper to taste
10 3/4 oz can of cream of chicken soup
½ cup mayonnaise
1-2 Tbsp curry powder
½ tsp salt
1/8 tsp pepper
1 lb fresh (or 15 oz can) asparagus spears
½ - 1 cup shredded cheddar cheese
Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.
Combine soup, mayo, curry powder, salt, and pepper. Pour over chicken. Cover and cook on high 3 hours or on low 5 hours.
If using fresh asparagus steam lightly until just tender. If using canned asparagus, heat. Drain asparagus and place in bottom of serving dish. Cover asparagus with chicken. Sprinkle with cheese.
Serve with egg noodles or white rice. Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.
Note: I always double this recipe, and I nearly always make this WITHOUT the asparagus, but it is good with fresh asparagus.
From Fix It and Forget It Recipes for Entertaining, 2002
To prepare in oven: Put all ingredients in a baking dish and bake at 350* for 45-60 minutes.
Hmong Egg Rolls
Hmong Egg Rolls
From Chia Vang
120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs
In a very large bowl mix raw pork, noodles, vegetables together. Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together. Wrap mixture in egg roll wrappers, sealing edge tightly with egg white. Fry in hot oil 370" until golden brown. Makes 120 egg rolls. Delicious!!!!
* soak rice noodles in warm water for 30 minutes to soften, then drain well.
From Chia Vang
120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs
In a very large bowl mix raw pork, noodles, vegetables together. Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together. Wrap mixture in egg roll wrappers, sealing edge tightly with egg white. Fry in hot oil 370" until golden brown. Makes 120 egg rolls. Delicious!!!!
* soak rice noodles in warm water for 30 minutes to soften, then drain well.
Chicken Marengo
CHICKEN MARENGO
1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. — The Mushroom Council
1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. — The Mushroom Council
Fettuccini with Ham
Fettuccini with Ham
½ lb fettuccini (or linguini or spaghetti)
1 can of cream of chicken soup
½ lb ham, chopped small
8 oz cream cheese
1/4 Parmesan cheese
½ tsp salt
1/4 tsp pepper
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Meanwhile, in a large bowl mix together soup, ham, cream cheese, Parmesan cheese, salt and pepper. (Add milk if not creamy.) Add soup and cheese mixture to hot drained pasta, and heat over medium heat, stirring to prevent sticking. When warm through, Serve warm.
Serves 6
Variation – can be made with sour cream instead of cream cheese for a lower calorie version.
From Files of Mie Oliphant
½ lb fettuccini (or linguini or spaghetti)
1 can of cream of chicken soup
½ lb ham, chopped small
8 oz cream cheese
1/4 Parmesan cheese
½ tsp salt
1/4 tsp pepper
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Meanwhile, in a large bowl mix together soup, ham, cream cheese, Parmesan cheese, salt and pepper. (Add milk if not creamy.) Add soup and cheese mixture to hot drained pasta, and heat over medium heat, stirring to prevent sticking. When warm through, Serve warm.
Serves 6
Variation – can be made with sour cream instead of cream cheese for a lower calorie version.
From Files of Mie Oliphant
Enchilada Casserole (or Mexican Lasagna)
Enchilada Casserole (or Mexican Lasagna)
12-16 corn tortillas
1 12 oz can of enchilada sauce
1 16 oz pkg frozen corn
1 lb ground beef
1 onion chopped
1 8 oz can of chopped or sliced black olives
1 16 oz can of tomato sauce
1 cups grated cheese
Tear tortillas into quarters. Preheat oven to 350 F. Brown ground beef and onion, and drain. Add enchilada sauce, corn, tomato sauce, and olives to beef and onion and warm through. Grease a 13x9 casserole dish. Lay tortillas across the bottom. Add 1/3 of beef mixture. Sprinkle ½ cup grated cheese. Repeat layer of tortillas, beef, and cheese using more cheese for the top layer. Bake in 350 oven for 30 minutes. Serve over bed of shredded lettuce and top with sour cream.
Serves 10
From Files of Mie Oliphant
12-16 corn tortillas
1 12 oz can of enchilada sauce
1 16 oz pkg frozen corn
1 lb ground beef
1 onion chopped
1 8 oz can of chopped or sliced black olives
1 16 oz can of tomato sauce
1 cups grated cheese
Tear tortillas into quarters. Preheat oven to 350 F. Brown ground beef and onion, and drain. Add enchilada sauce, corn, tomato sauce, and olives to beef and onion and warm through. Grease a 13x9 casserole dish. Lay tortillas across the bottom. Add 1/3 of beef mixture. Sprinkle ½ cup grated cheese. Repeat layer of tortillas, beef, and cheese using more cheese for the top layer. Bake in 350 oven for 30 minutes. Serve over bed of shredded lettuce and top with sour cream.
Serves 10
From Files of Mie Oliphant
Chicken Enchiladas
Chicken Enchiladas
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
Homemade Mac 'n' Cheese
Homemade Mac ‘n’ Cheese
3 cups of macaroni (or other pasta)
2 cans of cream of mushroom soup
1 can milk
½ tsp salt
1/4 tsp pepper
2 cups grated cheese
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Add soup and milk and salt & pepper, stir well. (Add more milk if not creamy.) Heat over medium heat, stirring to prevent sticking. When warm through, add cheese and stir to melt. Serve warm.
From Files of Mie Oliphant
3 cups of macaroni (or other pasta)
2 cans of cream of mushroom soup
1 can milk
½ tsp salt
1/4 tsp pepper
2 cups grated cheese
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Add soup and milk and salt & pepper, stir well. (Add more milk if not creamy.) Heat over medium heat, stirring to prevent sticking. When warm through, add cheese and stir to melt. Serve warm.
From Files of Mie Oliphant
Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole
3 cups rice
6 cups water
2 tsp or 2 cubes chicken bouillon
2 cans cream of chicken soup
2 cups milk
2 cups cheese
16 oz pkg chopped broccoli (or equivalent fresh)
2 to 3 cups chopped cooked chicken
Cook rice in water and bouillon according to package directions. Cook broccoli separately. In a large bowl combine soup, milk, cheese, and chicken. Add drained, cooked broccoli. Add cooked rice. Stir altogether – should be creamy. If it is dry, add more milk. Spoon mixture into a casserole dish and bake at 350 for 30-45 minutes until hot and bubbly.
[Variation, layer the casserole with rice at the bottom chicken and sauce next and broccoli on top.]
Add a little more sprinkled cheese on top if desired.
3 cups rice
6 cups water
2 tsp or 2 cubes chicken bouillon
2 cans cream of chicken soup
2 cups milk
2 cups cheese
16 oz pkg chopped broccoli (or equivalent fresh)
2 to 3 cups chopped cooked chicken
Cook rice in water and bouillon according to package directions. Cook broccoli separately. In a large bowl combine soup, milk, cheese, and chicken. Add drained, cooked broccoli. Add cooked rice. Stir altogether – should be creamy. If it is dry, add more milk. Spoon mixture into a casserole dish and bake at 350 for 30-45 minutes until hot and bubbly.
[Variation, layer the casserole with rice at the bottom chicken and sauce next and broccoli on top.]
Add a little more sprinkled cheese on top if desired.
Goulash
Goulash
3 cups macaroni
1 pound ground beef
1 medium onion, chopped
2 16 oz cans tomato sauce
1 16 oz can corn, drained
1 can sliced olives, drained
1 cup grated cheese
chili powder, salt, and pepper
Boil 3 cups macaroni according to package directions. Drain pasta, and return to pot. Meanwhile, brown ground beef and onion, and drain. Add beef and onions to pasta. Add tomato sauce, corn, olives and cheese. Mix well on medium heat to warm through. Season to taste. (Generally I use 1 Tbsp chili powder, 1 tsp salt, ½ tsp pepper or there about.)
From the files of Mie Oliphant
3 cups macaroni
1 pound ground beef
1 medium onion, chopped
2 16 oz cans tomato sauce
1 16 oz can corn, drained
1 can sliced olives, drained
1 cup grated cheese
chili powder, salt, and pepper
Boil 3 cups macaroni according to package directions. Drain pasta, and return to pot. Meanwhile, brown ground beef and onion, and drain. Add beef and onions to pasta. Add tomato sauce, corn, olives and cheese. Mix well on medium heat to warm through. Season to taste. (Generally I use 1 Tbsp chili powder, 1 tsp salt, ½ tsp pepper or there about.)
From the files of Mie Oliphant
Herbed Chicken Fettuccine
Herbed Chicken Fettuccine (Taste of Home Quick Cooking 2001)
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
Taco Soup
Taco Soup
1 pound ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 16 oz can corn
1 16 oz can kidney beans, drained
1 28 oz can tomatoes, diced
1 8 oz can tomato sauce
Condiments:
Tortilla Chips
Shredded Cheese
Sour Cream
Brown ground beef and onion. Add taco seasoning and all other ingredients. Heat until warmed through and spices have blended. Serve with chips, cheese, and sour cream.
From the files of Laurie Bartholomew, acquired by Mie Oliphant 1999
1 pound ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 16 oz can corn
1 16 oz can kidney beans, drained
1 28 oz can tomatoes, diced
1 8 oz can tomato sauce
Condiments:
Tortilla Chips
Shredded Cheese
Sour Cream
Brown ground beef and onion. Add taco seasoning and all other ingredients. Heat until warmed through and spices have blended. Serve with chips, cheese, and sour cream.
From the files of Laurie Bartholomew, acquired by Mie Oliphant 1999
Pizza
Pizza
5 ½ to 6 ½ cups flour
2 pkgs active dry yeast
½ tsp salt
2 cups warm water (120-130 F)
4 Tbsp cooking oil
Pizza sauce
Toppings (pepperoni, cheese, onions, peppers, olives, mushrooms, pineapple, etc.)
In a large bowl, combine 2 ½ cups flour, yeast, and salt. Add warm water and oil. Beat well, and fast (by mixer or by hand) for 3 minutes. Using a spoon stir in as much of remaining flour as you can. Turn out onto a floured surface. Knead in any more flour necessary to make a moderately stiff dough that is smooth and elastic (6-8 minutes of kneading). Divide in thirds, cover and let rise (45 minutes).
Grease pizza pans (3 -12 inch circles or equivalent in cookie sheets or baking pans). Sprinkle with cornmeal. With greased fingers, pat dough into bottoms and partially up sides of pans. Cover, and let rest 10 minutes. Add pizza toppings. Bake in a 400 F oven for 20 minutes or till lightly browned.
5 ½ to 6 ½ cups flour
2 pkgs active dry yeast
½ tsp salt
2 cups warm water (120-130 F)
4 Tbsp cooking oil
Pizza sauce
Toppings (pepperoni, cheese, onions, peppers, olives, mushrooms, pineapple, etc.)
In a large bowl, combine 2 ½ cups flour, yeast, and salt. Add warm water and oil. Beat well, and fast (by mixer or by hand) for 3 minutes. Using a spoon stir in as much of remaining flour as you can. Turn out onto a floured surface. Knead in any more flour necessary to make a moderately stiff dough that is smooth and elastic (6-8 minutes of kneading). Divide in thirds, cover and let rise (45 minutes).
Grease pizza pans (3 -12 inch circles or equivalent in cookie sheets or baking pans). Sprinkle with cornmeal. With greased fingers, pat dough into bottoms and partially up sides of pans. Cover, and let rest 10 minutes. Add pizza toppings. Bake in a 400 F oven for 20 minutes or till lightly browned.
Cheese Omelettos
Cheese Omelettos
5 cups milk
3 eggs
1/4 cup oil
5 ½ cups flour
1 ½ cups grated cheese
Mix together milk, eggs, and oil. Add flour to milk mixture one cup at a time, whisking after each addition. Stir cheese into batter. Heat greased skillet. Put one large spoonful of batter in skillet, and tip skillet to spread batter thin. Cover and cook 3 to 5 minutes until cooked through. Remove with a spatula and roll up (or leave flat for freezing). Serve with butter, syrup, honey, fruit, or yogurt.
Original recipe created by Jerald Walker
5 cups milk
3 eggs
1/4 cup oil
5 ½ cups flour
1 ½ cups grated cheese
Mix together milk, eggs, and oil. Add flour to milk mixture one cup at a time, whisking after each addition. Stir cheese into batter. Heat greased skillet. Put one large spoonful of batter in skillet, and tip skillet to spread batter thin. Cover and cook 3 to 5 minutes until cooked through. Remove with a spatula and roll up (or leave flat for freezing). Serve with butter, syrup, honey, fruit, or yogurt.
Original recipe created by Jerald Walker
Apricot Chicken
Apricot Chicken
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
Carribean Meatballs
Carribean Meatballs (like sweet & sour)
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
Monday, November 25, 2013
Jesse's Red Pepper Soup
Jesse’s Red Pepper Soup
2 Tbsp olive oil or butter
5 red bell peppers, roasted then chopped
1 ½ cups chopped onion
2 quarts heavy cream
salt & pepper to taste
Saute peppers and onion in oil, until carmelized. Add cream and cook until peppers are very soft. Allow to cool, and puree all chunks. Heat to thicken soup. Serves 10, side dish.
From Jesse Draper
2 Tbsp olive oil or butter
5 red bell peppers, roasted then chopped
1 ½ cups chopped onion
2 quarts heavy cream
salt & pepper to taste
Saute peppers and onion in oil, until carmelized. Add cream and cook until peppers are very soft. Allow to cool, and puree all chunks. Heat to thicken soup. Serves 10, side dish.
From Jesse Draper
Grilled Cheesy Bread
Grilled Cheesy Bread - Toasted Romano Crostini
1 cup (4 oz) Grated Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped red onion
3 TBSP chopped roasted red pepper
1 long french bread loaf, cut into 1/2-inch slices
MIX ingredients. SPREAD mixture on bread slices.
Place on cookie sheet. Broil 5-7 inches from heat
for 3-5 minutes, or until golden brown. ENJOY!
From Jesi Ostrowsky-Williams
1 cup (4 oz) Grated Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped red onion
3 TBSP chopped roasted red pepper
1 long french bread loaf, cut into 1/2-inch slices
MIX ingredients. SPREAD mixture on bread slices.
Place on cookie sheet. Broil 5-7 inches from heat
for 3-5 minutes, or until golden brown. ENJOY!
From Jesi Ostrowsky-Williams
Poppy Seed Pound Cake Muffins
Poppy Seed Pound Cake Muffins
2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)
Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla. Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.
From the files of Cindy DiPiazza
2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)
Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla. Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.
From the files of Cindy DiPiazza
Jamie's French Bread
Jamie's French Bread
1 pkg ( 2 ½ tsp) yeast
1 TBSP shortening
1 TBSP salt
2 TBSP sugar
1 C boiling water
1 C cold water
5-6 C flour
Dissolve yeast in 1/3 cup water (this is besides the water listed above). Place shortening, salt and sugar in large bowl. Add boiling water. Add the cold water. Blend in yeast. Add flour. Knead until smooth & let rise 1 ½ hours.
Punch down and shape into long loaves (2).
Let rise again until double in bulk - about 1 hour. .Bake at 400 for about 10 minutes. Reduce heat to 350. Bake 30 to 40 minutes longer - until loaves are crusty and brown.
From files of Jamie Schaefer
Brady Bread
Brady Bread for 3 loaves
800 ml warm water
½ cup sugar
2 TBSP yeast
¼ cup oil
1 TBSP salt
9 cups flour (3 cups at a time)
Mix dough. Let rise. Shape into loaves. Let rise again until it starts humping over the top of the pans. Put in cold oven, heat to 350 degrees and bake 35 minutes or longer.
Brady Bread for 1 loaf
270 ml warm water 2 tsp yeast
1 tsp salt 8 tsp sugar
4 tsp oil 3 cups flour
From the files of Alayna Black
800 ml warm water
½ cup sugar
2 TBSP yeast
¼ cup oil
1 TBSP salt
9 cups flour (3 cups at a time)
Mix dough. Let rise. Shape into loaves. Let rise again until it starts humping over the top of the pans. Put in cold oven, heat to 350 degrees and bake 35 minutes or longer.
Brady Bread for 1 loaf
270 ml warm water 2 tsp yeast
1 tsp salt 8 tsp sugar
4 tsp oil 3 cups flour
From the files of Alayna Black
Cheese Ball
Cheese Ball
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
Russian Refresher Mix
Russian Refresher Mix
2 cups powdered orange drink mix (sweetened, like Tang)
1/3 cup or 1 3oz pkg sweetened powdered lemonade mix
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 tsp ground cloves
Mix all together. Store in an airtight container.
To make drink mix 2 to 3 teaspoons of Russian Refresher Mix with 1 cup hot water, and stir to dissolve.
(1/4 cup mix to 1 quart drink, 1/2 cup mix to 2 quart pitcher)
From Make A Mix Cookery
2 cups powdered orange drink mix (sweetened, like Tang)
1/3 cup or 1 3oz pkg sweetened powdered lemonade mix
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 tsp ground cloves
Mix all together. Store in an airtight container.
To make drink mix 2 to 3 teaspoons of Russian Refresher Mix with 1 cup hot water, and stir to dissolve.
(1/4 cup mix to 1 quart drink, 1/2 cup mix to 2 quart pitcher)
From Make A Mix Cookery
Cheesy Grits
Cheesy Grits
3 cups chicken broth
2 cups milk
½ teaspoon salt
1 cup quick-cooking grits
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
In a large saucepan, bring the broth, milk, and salt to a boil. Gradually whisk in grits.
Reduce heat to low; cook, uncovered for 25 minutes or until grits become thick, stirring frequently. Stir in cheeses, white pepper, cayenne, and nutmeg if desired. Serve hot.
Note: If using bouillon in place of broth, omit the salt from the recipe.
From the files of Alecia Oliphant Schubert
3 cups chicken broth
2 cups milk
½ teaspoon salt
1 cup quick-cooking grits
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
In a large saucepan, bring the broth, milk, and salt to a boil. Gradually whisk in grits.
Reduce heat to low; cook, uncovered for 25 minutes or until grits become thick, stirring frequently. Stir in cheeses, white pepper, cayenne, and nutmeg if desired. Serve hot.
Note: If using bouillon in place of broth, omit the salt from the recipe.
From the files of Alecia Oliphant Schubert
Creole Potatoes
Creole Potatoes
2 pounds cubed white potatoes
12 oz andouille sausage (or kielbasa), sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 Tablespoons olive oil
1 Tablespoon paprika
1 Tablespoon creole seasoning
1 Tablespoon garlic powder
1 teaspoon ground black pepper
Preheat oven to 400* F. Place potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, creole seasoning, garlic powder, and black pepper. Toss again to coat.
Roast in oven until the potatoes are tender and beginning to turn golden brown, 45 min. to 1 hour. Stir occasionally during roasting.
From the files of Alecia Oliphant Schubert
2 pounds cubed white potatoes
12 oz andouille sausage (or kielbasa), sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 Tablespoons olive oil
1 Tablespoon paprika
1 Tablespoon creole seasoning
1 Tablespoon garlic powder
1 teaspoon ground black pepper
Preheat oven to 400* F. Place potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, creole seasoning, garlic powder, and black pepper. Toss again to coat.
Roast in oven until the potatoes are tender and beginning to turn golden brown, 45 min. to 1 hour. Stir occasionally during roasting.
From the files of Alecia Oliphant Schubert
Quick Rice Pudding
Quick Rice Pudding
3-4 cups cooked rice
1 egg
½ cup sugar
1 teaspoon cinnamon
½-1 cup milk
Stir together rice and egg in a large saucepan. Add sugar and cinnamon and mix well. Add milk until mixture is creamy but not soupy. Heat until hot and bubbly, stirring frequently. Serve warm.
Mie Oliphant
3-4 cups cooked rice
1 egg
½ cup sugar
1 teaspoon cinnamon
½-1 cup milk
Stir together rice and egg in a large saucepan. Add sugar and cinnamon and mix well. Add milk until mixture is creamy but not soupy. Heat until hot and bubbly, stirring frequently. Serve warm.
Mie Oliphant
Marge's Buns
Marge’s Buns
½ cup cold milk
½ cup hot water
½ stick softened butter
½ - 3/4 cup sugar
1 tsp salt
1 Tablespoon yeast
4 cups white flour
OR 2 cups white and 2 cups wheat and 1 Tablespoon dough
conditioner
Mix together 2 cups of flour and yeast. In a measuring cup combine the hot water and cold milk, and add to flour & yeast. Stir well. Next add butter, sugar, and salt, again mixing well. Add the remaining flour a ½ cup at a time stirring it all in. Knead dough, cover, and allow to rise. Once double in size, knock down and separate dough into 24 pieces. Form each piece into a roll and place on a greased cookie sheet (11x17). Bake at 350 F for 15 to 20 minutes. Butter tops when removed from oven for extra shine and flavor.
(15 rolls fit nicely in 13x9 dish and 9 rolls fit nicely in 7x10)
From Files of Mie Oliphant. who got it from Cindy DiPiazza (these are Cindy’s famous buns!)
½ cup cold milk
½ cup hot water
½ stick softened butter
½ - 3/4 cup sugar
1 tsp salt
1 Tablespoon yeast
4 cups white flour
OR 2 cups white and 2 cups wheat and 1 Tablespoon dough
conditioner
Mix together 2 cups of flour and yeast. In a measuring cup combine the hot water and cold milk, and add to flour & yeast. Stir well. Next add butter, sugar, and salt, again mixing well. Add the remaining flour a ½ cup at a time stirring it all in. Knead dough, cover, and allow to rise. Once double in size, knock down and separate dough into 24 pieces. Form each piece into a roll and place on a greased cookie sheet (11x17). Bake at 350 F for 15 to 20 minutes. Butter tops when removed from oven for extra shine and flavor.
(15 rolls fit nicely in 13x9 dish and 9 rolls fit nicely in 7x10)
From Files of Mie Oliphant. who got it from Cindy DiPiazza (these are Cindy’s famous buns!)
Corn Bread
Corn Bread
1 cup corn meal
1 cup flour
1/4 cup sugar
1 Tablespoon baking powder
1 tsp salt
1/3 cup oil
1 egg
Preheat oven to 400 F. Combine all dry ingredients in bowl and mix well. Combine oil, egg, and milk and mix well. Stir liquids into dry mixture until just blended. Pour into well buttered 8 inch square pan. Bake at 400 F for 25 minutes. Cut into 9 pieces, serve warm or cold.
Double recipe and put in 13x9x2 pan and bake as above. Cut into 18 or 20 pieces, serve warm or cold.
From Files of Mie Oliphant
1 cup corn meal
1 cup flour
1/4 cup sugar
1 Tablespoon baking powder
1 tsp salt
1/3 cup oil
1 egg
Preheat oven to 400 F. Combine all dry ingredients in bowl and mix well. Combine oil, egg, and milk and mix well. Stir liquids into dry mixture until just blended. Pour into well buttered 8 inch square pan. Bake at 400 F for 25 minutes. Cut into 9 pieces, serve warm or cold.
Double recipe and put in 13x9x2 pan and bake as above. Cut into 18 or 20 pieces, serve warm or cold.
From Files of Mie Oliphant
Potato Supreme
Potato Supreme (or Cheesy Potatoes or Funeral Potatoes)
2 lbs frozen hash browns, thawed
½ tsp salt
½ tsp pepper
½ cup chopped onion
1 can cream of chicken soup (or mushroom)
8 oz sour cream
1 ½ cup shredded cheddar
ham, chopped (optional)
Mix all ingredients together. Bake in a 9x13 pan for 30 minutes at 350 F.
If desired top with 1/4 cup melted butter and 1 cup crushed cornflakes or top with 2 cup crushed butter flavored crackers (Ritz). Bake an additional 30 minutes.
2 lbs frozen hash browns, thawed
½ tsp salt
½ tsp pepper
½ cup chopped onion
1 can cream of chicken soup (or mushroom)
8 oz sour cream
1 ½ cup shredded cheddar
ham, chopped (optional)
Mix all ingredients together. Bake in a 9x13 pan for 30 minutes at 350 F.
If desired top with 1/4 cup melted butter and 1 cup crushed cornflakes or top with 2 cup crushed butter flavored crackers (Ritz). Bake an additional 30 minutes.
Banana Bread
Banana Bread
1 3/4 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2-3 medium bananas)
1/3 cup shortening, margarine, or butter
2 Tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)
In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, soda, and salt. Add mashed bananas, shortening, and milk. Beat until blended, then beat longer until batter is smooth. Add eggs and remaining flour. Beat until blended. Stir in nuts.
Pour batter into a greased loaf pan. Bake in a 350 F oven for times as below, until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan, cool thoroughly. Wrap and store overnight before slicing. Makes 1 8x4 loaf or 4 mini (4x2) loaves.
8x4 loaf pan back for 55-60 minutes
4 mini (4x2) loaves 30 minutes at 375 F
From Better Homes and Gardens Cookbook
1 3/4 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2-3 medium bananas)
1/3 cup shortening, margarine, or butter
2 Tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)
In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, soda, and salt. Add mashed bananas, shortening, and milk. Beat until blended, then beat longer until batter is smooth. Add eggs and remaining flour. Beat until blended. Stir in nuts.
Pour batter into a greased loaf pan. Bake in a 350 F oven for times as below, until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan, cool thoroughly. Wrap and store overnight before slicing. Makes 1 8x4 loaf or 4 mini (4x2) loaves.
8x4 loaf pan back for 55-60 minutes
4 mini (4x2) loaves 30 minutes at 375 F
From Better Homes and Gardens Cookbook
Saturday, November 23, 2013
Thanksgiving Traditional Feast
Turkey, roasted (usually about 25 pounds)
Stuffing with onion, celery, & nuts
Lou's special mashed potatoes
Gravy
Sweet potatoes, mashed with nutmeg
Green bean casserole
Frog Eye salad
Cranberry salad (frozen)
Cranberry sauce
Rolls
Pies
Pecan, chocolate pecan
Pumpkin
Lemon Meringue
Apple , apple cranberry, appleberry
Mixed berry
Stuffing with onion, celery, & nuts
Lou's special mashed potatoes
Gravy
Sweet potatoes, mashed with nutmeg
Green bean casserole
Frog Eye salad
Cranberry salad (frozen)
Cranberry sauce
Rolls
Pies
Pecan, chocolate pecan
Pumpkin
Lemon Meringue
Apple , apple cranberry, appleberry
Mixed berry
Sunday, November 17, 2013
Alecia Cake
Vanilla Cake with Strawberry Cream Frosting
(Makes 12 servings)
Ingredients:
Frosting:
2 8-oz packages of cream cheese, room temperature
1 c (2 sticks) unsalted butter, room temperature
4 c powdered sugar
1/2 c seedless strawberry jam
3/4 c chilled heavy whipping cream
Cake:
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c (2 sticks) unsalted butter, room temperature
7 large eggs
2 T vanilla extract
1 c sour cream
6 T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
Directions:
For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread.
For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I use 10 inch springform pans.) In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (You may even want to refrigerate them for a couple of hours to make this next step easier.)
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
Nat's Notes:
1. As you can see, I used a 9x13 cake pan and did three layers instead of four. This makes a LOT of cake. (Which seems to justify the pound of butter (between the cake and the frosting) and 7 eggs, no?) It fed well over 20 people at Sophie's party. It does take longer to bake that way. I think I baked it for an hour and 5 minutes or so. Begin the toothpick tests at around 55 minutes, though.
2. Because I decorated her cake, I didn't swirl jam into the frosting.
(Makes 12 servings)
Frosting:
2 8-oz packages of cream cheese, room temperature
1 c (2 sticks) unsalted butter, room temperature
4 c powdered sugar
1/2 c seedless strawberry jam
3/4 c chilled heavy whipping cream
Cake:
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c (2 sticks) unsalted butter, room temperature
7 large eggs
2 T vanilla extract
1 c sour cream
6 T plus 1/3 c seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
Directions:
For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam. Beat cream in a separate, chilled, bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread.
For the cake, preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I use 10 inch springform pans.) In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. (You may even want to refrigerate them for a couple of hours to make this next step easier.)
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
Nat's Notes:
1. As you can see, I used a 9x13 cake pan and did three layers instead of four. This makes a LOT of cake. (Which seems to justify the pound of butter (between the cake and the frosting) and 7 eggs, no?) It fed well over 20 people at Sophie's party. It does take longer to bake that way. I think I baked it for an hour and 5 minutes or so. Begin the toothpick tests at around 55 minutes, though.
2. Because I decorated her cake, I didn't swirl jam into the frosting.
Wendy Shumway’s Moose Poops
Wendy Shumway’s Moose Poops
1 ½ sticks softened butter
1 cup sugar
3 Tbsp cocoa
1 tsp vanilla
2 cups rolled oats
Powdered sugar
Use a hand mixer to blend all ingredients except powdered sugar together. Roll into small balls (3/4 to1 inch), then roll in powdered sugar. Freeze. Serve chilled. Moose live in cold climates. ☺
From the files of Wendy Shumway
1 ½ sticks softened butter
1 cup sugar
3 Tbsp cocoa
1 tsp vanilla
2 cups rolled oats
Powdered sugar
Use a hand mixer to blend all ingredients except powdered sugar together. Roll into small balls (3/4 to1 inch), then roll in powdered sugar. Freeze. Serve chilled. Moose live in cold climates. ☺
From the files of Wendy Shumway
Danish Dessert Cake
Danish Dessert Cake
1 white cake mix, prepared according to package directions.
8 ounces cream cheese
2 cups powdered sugar
1/2 pint whipping cream or 1 (8 ounce) container Cool Whip
4 3/4 ounces junket danish dessert mix
19 ounces frozen strawberries or raspberries or 1 pint fresh strawberries or fresh raspberries.
Prepare the cake mix and bake as directed in a 9x13 inch pan or 10x15 jelly roll pan. Let cake cool.
Mix the powered sugar with the cream cheese till smooth.
Whip the whipping cream, if using, and fold it (or the Cool Whip) into powered sugar and cream cheese mixture. Spread on cooled cake and put in fridge.
Cook Danish Dessert according to package directions.
When Danish Dessert has cooled, add fruit and put on top of cream cheese mixture. Refrigerate entire cake until Danish Dessert is set, and until ready to serve.
Refrigerate any left overs.
From the files of Sandra Marquez
1 white cake mix, prepared according to package directions.
8 ounces cream cheese
2 cups powdered sugar
1/2 pint whipping cream or 1 (8 ounce) container Cool Whip
4 3/4 ounces junket danish dessert mix
19 ounces frozen strawberries or raspberries or 1 pint fresh strawberries or fresh raspberries.
Prepare the cake mix and bake as directed in a 9x13 inch pan or 10x15 jelly roll pan. Let cake cool.
Mix the powered sugar with the cream cheese till smooth.
Whip the whipping cream, if using, and fold it (or the Cool Whip) into powered sugar and cream cheese mixture. Spread on cooled cake and put in fridge.
Cook Danish Dessert according to package directions.
When Danish Dessert has cooled, add fruit and put on top of cream cheese mixture. Refrigerate entire cake until Danish Dessert is set, and until ready to serve.
Refrigerate any left overs.
From the files of Sandra Marquez
Spudnuts
Spudnuts
2 cups mashed potatoes
1 cup sugar
½ cup shortening
12 cups flour
3 Tbsp salt
4 eggs
7 pkg yeast (16 tsp or 1/3 cup)
1 qt scalded milk
Mix 8 cups flour, salt, sugar, and yeast. Cut in shortening. Add mashed potatoes and eggs, mixing well. Add scalded (hot) milk and stir all together for 2 minutes. Add remaining flour a cup at a time, until not sticky, and holding together. Let rise (approximately2 hours). Punch dough down, roll to 1/2 inch thickness, and cut donuts with cutter and let rise again. Fry in oil at 380* F. Turn over when golden brown. Dip in glaze, hang on dowel to dry.
Glaze: 2 pounds powdered sugar, 1 cup water, 2 tsp vanilla. Mix together.
Makes 60 large donuts, plus holes.
From Kim Davidson, 2002
Substitution Note:
1 ½ cup potato flakes, and 2 cups liquid for mashed potatoes
4 Tbsp powered egg, and 3/4 cup water for 4 eggs
For making a dry mix, mix all dry ingredients (including substitutions above) to make abt 14 cups dry material. Mix in ½ cup shortening, and store in a cool dry place. When ready to prepare, mix dry material with 6 -7 cups warm water and 1/3 cup yeast.
2 cups mashed potatoes
1 cup sugar
½ cup shortening
12 cups flour
3 Tbsp salt
4 eggs
7 pkg yeast (16 tsp or 1/3 cup)
1 qt scalded milk
Mix 8 cups flour, salt, sugar, and yeast. Cut in shortening. Add mashed potatoes and eggs, mixing well. Add scalded (hot) milk and stir all together for 2 minutes. Add remaining flour a cup at a time, until not sticky, and holding together. Let rise (approximately2 hours). Punch dough down, roll to 1/2 inch thickness, and cut donuts with cutter and let rise again. Fry in oil at 380* F. Turn over when golden brown. Dip in glaze, hang on dowel to dry.
Glaze: 2 pounds powdered sugar, 1 cup water, 2 tsp vanilla. Mix together.
Makes 60 large donuts, plus holes.
From Kim Davidson, 2002
Substitution Note:
1 ½ cup potato flakes, and 2 cups liquid for mashed potatoes
4 Tbsp powered egg, and 3/4 cup water for 4 eggs
For making a dry mix, mix all dry ingredients (including substitutions above) to make abt 14 cups dry material. Mix in ½ cup shortening, and store in a cool dry place. When ready to prepare, mix dry material with 6 -7 cups warm water and 1/3 cup yeast.
Kim’s Sugar Cookies
Kim’s Sugar Cookies
2 eggs
2/3 cup shortening
2/3 cup butter
1 ½ cups sugar
2 teaspoons vanilla
3 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
Cream together shortening, butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt then add to creamed mixture. Roll out and cut into shapes. Bake at 375 for about 8 minutes.
From Kim Davidson
2 eggs
2/3 cup shortening
2/3 cup butter
1 ½ cups sugar
2 teaspoons vanilla
3 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
Cream together shortening, butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt then add to creamed mixture. Roll out and cut into shapes. Bake at 375 for about 8 minutes.
From Kim Davidson
Pecan Balls
Pecan Balls
1 cup butter (not margarine)
2 1/4 cups flour
1/3 cup sugar
1 Tbsp water
1 tsp vanilla
1 cup chopped pecans
1 cup sifted powdered sugar
Cream butter. Add sugar and half the flour. Add water and vanilla. Add remaining flour and stir well. Mixture will seem dry. Stir in pecans. Shape into 1 inch balls or crescents. Place on an ungreased cookie sheet. Bake in a 325 F oven about 20 minutes or till bottoms are lightly browned. Cook cookies on a wire rack. Gently roll cookies in powdered sugar or gently shake in a bag with powdered sugar. Makes about 36.
1 cup butter (not margarine)
2 1/4 cups flour
1/3 cup sugar
1 Tbsp water
1 tsp vanilla
1 cup chopped pecans
1 cup sifted powdered sugar
Cream butter. Add sugar and half the flour. Add water and vanilla. Add remaining flour and stir well. Mixture will seem dry. Stir in pecans. Shape into 1 inch balls or crescents. Place on an ungreased cookie sheet. Bake in a 325 F oven about 20 minutes or till bottoms are lightly browned. Cook cookies on a wire rack. Gently roll cookies in powdered sugar or gently shake in a bag with powdered sugar. Makes about 36.
4 Layer Cheese Cake Dessert
4 Layer Cheese Cake Dessert
1 cube butter, softened
1 cup flour
1 cup nuts, chopped fine
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cup cool whip, divided
2 small pkgs or 1 large pkg instant pudding
(choose a flavor – we like chocolate, lemon, pumpkin spice, and pistachio best)
3 cups milk
Mix butter, flour and nuts and press into bottom of 9x13 pan. Bake for 20 minutes at 350. Let cool. Mix cream cheese and powdered sugar until smooth. Gently add 1 cup cool whip. Spread on cooled crust. Mix pudding and milk together until thickened. Spread over cheese mixture. Top it all with remaining whipped topping. Garnish with shaved chocolate or fruit as desired. Refrigerate for one hour.
1 cube butter, softened
1 cup flour
1 cup nuts, chopped fine
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cup cool whip, divided
2 small pkgs or 1 large pkg instant pudding
(choose a flavor – we like chocolate, lemon, pumpkin spice, and pistachio best)
3 cups milk
Mix butter, flour and nuts and press into bottom of 9x13 pan. Bake for 20 minutes at 350. Let cool. Mix cream cheese and powdered sugar until smooth. Gently add 1 cup cool whip. Spread on cooled crust. Mix pudding and milk together until thickened. Spread over cheese mixture. Top it all with remaining whipped topping. Garnish with shaved chocolate or fruit as desired. Refrigerate for one hour.
Grandma Walker’s Cheesecake
Grandma Walker’s Cheesecake (from memory, I can’t find the recipe card!)
1 pkg graham crackers (1/3 of a box), crushed (about 1.5 - 2 cups crumbs)
1 cube margarine (½ cup), melted
½ cup powdered sugar
2 8 oz pkgs cream cheese, softened
1 cup powdered sugar
1 20 oz can crushed pineapple, drained
2 cups whipped topping
Combine crackers and ½ cup powdered sugar. Add melted margarine and press into bottom of 9x13 pan. Optional, bake crust at 350*F for 10 min. Allow to cool. Mix cream cheese and powdered sugar together until smooth. Add crushed pineapple and whipped topping gently. Spoon over crust. Refrigerate for at least on hour. Cut and serve.
From the files of Lucille Walker, acquired by Mie Oliphant 1980
1 pkg graham crackers (1/3 of a box), crushed (about 1.5 - 2 cups crumbs)
1 cube margarine (½ cup), melted
½ cup powdered sugar
2 8 oz pkgs cream cheese, softened
1 cup powdered sugar
1 20 oz can crushed pineapple, drained
2 cups whipped topping
Combine crackers and ½ cup powdered sugar. Add melted margarine and press into bottom of 9x13 pan. Optional, bake crust at 350*F for 10 min. Allow to cool. Mix cream cheese and powdered sugar together until smooth. Add crushed pineapple and whipped topping gently. Spoon over crust. Refrigerate for at least on hour. Cut and serve.
From the files of Lucille Walker, acquired by Mie Oliphant 1980
Easy Caramel Popcorn
Easy Caramel Popcorn
½ cup light corn syrup ½ teaspoon soda
1 cup brown sugar 16-18 cups popped popcorn
1 stick butter
½ Tablespoon water
pinch salt
½ teaspoon vanilla
Put all ingredients except soda and popcorn in a saucepan. Bring to boil and boil for 1 minute, stirring constantly. Remove from heat. Add soda, stir in, then quickly pour over popcorn and mix.
Makes a nice soft, chewy, gooey caramel corn. If crunchy is desired (like cracker jack) spread coated popcorn on a baking sheet and bake at 250" checking frequently.
From Kim Miller
½ cup light corn syrup ½ teaspoon soda
1 cup brown sugar 16-18 cups popped popcorn
1 stick butter
½ Tablespoon water
pinch salt
½ teaspoon vanilla
Put all ingredients except soda and popcorn in a saucepan. Bring to boil and boil for 1 minute, stirring constantly. Remove from heat. Add soda, stir in, then quickly pour over popcorn and mix.
Makes a nice soft, chewy, gooey caramel corn. If crunchy is desired (like cracker jack) spread coated popcorn on a baking sheet and bake at 250" checking frequently.
From Kim Miller
Easy Chocolate treats
Easy Chocolate treats
Melt in a glass bowl in microwave:
1 12-oz pkg chocolate chips
1 12-oz pkg butterscotch chips
Stir in 1 cup creamy peanut butter.
Stir in 2-3 cups of dry roasted peanuts OR 5-6 cups dry chow mein noodles, until well coated.
Drop by spoonful onto wax paper and chill to set. Store tightly covered.
From Illene Baures
Melt in a glass bowl in microwave:
1 12-oz pkg chocolate chips
1 12-oz pkg butterscotch chips
Stir in 1 cup creamy peanut butter.
Stir in 2-3 cups of dry roasted peanuts OR 5-6 cups dry chow mein noodles, until well coated.
Drop by spoonful onto wax paper and chill to set. Store tightly covered.
From Illene Baures
Oatmeal Cookies
Oatmeal Cookies
3/4 cup shortening 1 tsp salt
1 cup brown sugar 1 tsp vanilla
½ cup white sugar ½ tsp baking soda
1/4 cup water 1 cup flour
1 egg 3 cups quick oats
Cream shortening. Add sugars. Add water and egg and mix all together until creamy. Add dry ingredients and mix well. Scoop by Tbsp onto ungreased cookie sheet, about 2 inches apart. Bake at 350 F for approximately 10 minutes (just so the centers are barely cooked). Remove from oven, let cool on cookie sheet about 5 minutes.
From the files of Lisa Phillips
3/4 cup shortening 1 tsp salt
1 cup brown sugar 1 tsp vanilla
½ cup white sugar ½ tsp baking soda
1/4 cup water 1 cup flour
1 egg 3 cups quick oats
Cream shortening. Add sugars. Add water and egg and mix all together until creamy. Add dry ingredients and mix well. Scoop by Tbsp onto ungreased cookie sheet, about 2 inches apart. Bake at 350 F for approximately 10 minutes (just so the centers are barely cooked). Remove from oven, let cool on cookie sheet about 5 minutes.
From the files of Lisa Phillips
Mom’s Favorite Brownies
Mom’s Favorite Brownies
1 cup butter or margarine
3/4 cup cocoa
1/4 cooking oil
2 cups sugar
4 eggs
2 tsp vanilla
1 ½ c flour
1 cup chopped nuts
In a saucepan melt butter or margarine. Add cocoa and oil. Remove from heat, stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread in greased 9 x 13 pan. Bake at 350 for 30 minutes. Cool. Cut into squares.
From the files of Mie Oliphant
1 cup butter or margarine
3/4 cup cocoa
1/4 cooking oil
2 cups sugar
4 eggs
2 tsp vanilla
1 ½ c flour
1 cup chopped nuts
In a saucepan melt butter or margarine. Add cocoa and oil. Remove from heat, stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread in greased 9 x 13 pan. Bake at 350 for 30 minutes. Cool. Cut into squares.
From the files of Mie Oliphant
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