SUPER BOWL SUBS
1 loaf (16 inches long) Italian bread
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies,
drained and cut into strips
12 pitted ripe olives, sliced (optional)
Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces
on oven pan of toaster oven. Toast, watching carefully to avoid over browning.
Repeat with rest of bread. In a small bowl, mash avocado with lemon juice,
mayonnaise, salt, pepper sauce and garlic. Spread 1/4 of mixture on toasted
bread surface. Layer 1/4 of turkey, cheese, tomato and onion over top of each.
Top with chilies. Place 2 sandwiches on oven pan of toaster oven and brown
until cheese is bubbly. Repeat with remaining sandwiches. Serve hot, garnished
with olives.
STROMBOLI HOT ITALIAN SANDWICH
1 lb. frozen bread dough, defrosted and rolled into a rectangle
1 layer sliced salami, placed down center of dough full length
1 layer ham, placed as above
1 layer Mozzarella cheese, placed as above
Season with pepper, oregano and olive oil. Roll up; tuck in ends. Baste with
beaten egg and sprinkle with Parmesan cheese. Bake at 375 degrees about 20
minutes or until brown. Let cool slightly. Slice and serve warm.
GRANDMA'S TUNA-CHEESE SANDWICHES
1 lb. Velveeta cheese, diced
2 (7 oz.) cans tuna
1/2 c. chopped olives
1 (10 oz.) can tomato puree
2 tbsp. onion, minced
2 tbsp. green pepper, chopped
2 tbsp. celery, diced
Mix and let stand several hours in refrigerator. Spread generously on hamburger
buns (16). Wrap in foil and bake 45 minutes at 250 degrees.
CRISPY FRIED FISH SANDWICHES
1 lb. fresh or frozen fish fillets
(haddock, cod, or halibut)
1 egg, slightly beaten
1 c. crumbs (cracker, dried bread, or
corn flakes)
Crisco oil for frying
6 buns
6 sandwich buns
6 tbsp. tartar sauce
Cut fresh or partially thawed fish into 6 (3 inch) squares about 1/2 inch thick. Dip
fish portions in egg, then in crumbs. Fry fish in 1/4 to 1/2 inch Crisco oil heated to
350 degrees in electric skillet until golden brown, about 4-6 minutes on each
side. Drain on paper toweling. Place one slice of cheese on bottom half of
sandwich bun. Top with hot fried fish. Spread 1 tablespoon tartar sauce over
fish. Cover with top half of bun.
ORTEGA SANDWICHES
Leftover roast or steak
6 hard cooked eggs
1 can chopped ripe olives
1 can (10 oz.) tomato sauce
6 oz. oil
Salt, pepper, garlic salt
1 1/2 c. mild Cheddar cheese, shredded
1 (7 oz.) can chopped green chilies
2 to 3 jalapenos, chopped
Hard rolls
Grind meat. Chop eggs and olives and shred cheese. Mix all ingredients together
well. Put mixture on hard rolls and wrap each roll in foil and freeze. When ready
to eat, heat rolls in oven for 15 minutes at 350 degrees. You can make these as
mild or as hot as you want. Good for lunches, camping or just a hot snack
ADIRONDACK SANDWICHES
8 slices lean bacon
1/2 c. chopped onion
1 (16 oz.) can baked beans
2 tbsp. prepared chili sauce
1/4 c. creamy or chunky peanut butter
4 lg. slices whole grain bread,
toasted
1/2 c. shredded Cheddar cheese
Preheat broiler. In a large skillet, over medium heat, cook bacon until crisp; drain
on paper towels. Pour off all but 1 tablespoon grease. Add onion; cook 2 minutes
or just until tender. Stir in baked beans and chili sauce; heat through. Over low
heat, stir in peanut butter; blend until smooth. Spoon about 1/2 cup bean mixture
onto each bread slice; top each with 2 bacon strips and 2 tablespoons cheese.
Broil 6 inches from heat, 1-2 minutes or until cheese melts.
POLISH SANDWICHES
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. margarine
1 jar beef gravy
2 c. shredded cabbage
1/2 c. shredded cheddar cheese
In skillet, brown meat and cook onions and green peppers in margarine until
tender. Stir in gravy and cabbage. Cook over medium heat until cabbage is
tender. Serve on rolls and top with cheese. Salt and pepper may be added
WEST POINT SANDWICH
Ready to bake rolls in aluminum pan
6 oz. pkg. slices Swiss cheese
8-9 oz. pkg. thin sliced ham
1 stick margarine
2 tbsp. grated onion
3 tbsp. mustard
2 tbsp. Worcestershire sauce
2 tbsp. poppy seeds
Turn rolls out of pan but do not separate. Slice through middle of rolls and set
top aside. Mix all ingredients except ham and Swiss cheese. Spread on top and
bottom of bread. Arrange ham and cheese on bottom half. Replace top half. Put
back in pan and cover with foil. Bake at 350 degrees for 30 minutes. Serve hot.
SEVEN LAYER TACO SANDWICH
1/2 c. coarsely chopped ripe olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. sliced green onion
4 lg. oval slices French bread (about
1/2" thick)
1 lg. tomato, sliced
1 lb. thinly sliced roasted deli turkey breast
1 ripe avocado, peeled, seeded & sliced
3/4 c. shredded cheddar cheese
3/4 c. shredded Monterey Jack cheese
Lettuce leaves
Salsa
Combine olives, chili powder, cumin and salt in medium bowl; reserve 2
tablespoons. Stir mayonnaise, sour cream and onion into remaining olive
mixture. Spread one side of each bread slice with half the mayonnaise mixture.
Top with tomato and turkey. Spread remaining mayonnaise mixture on top of
turkey. Top with avocado slices. Sprinkle with cheese. Transfer sandwiches to
baking sheet. Bake at 350 degrees until heated through, about 15 minutes. Top
with reserved olive mixture. Serve sandwiches on lettuce leaves with salsa.
Yield: 4 servings.
TURKEY WALDORF SANDWICH
1 c. turkey, cooked, trimmed, bones
removed, cut into 1/2 inch cubes
1/2 c. celery, washed, ends removed, diced
1 sm. Red Delicious apple, washed,
seeded, cored, and cut into sm. cubes
2 tbsp. shelled walnuts, chopped
1 tbsp. reduced-calorie mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin bread
In a medium size bowl, combine turkey, celery, apple, walnuts, mayonnaise,
yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight
to allow flavors to blend. To serve, arrange one lettuce leaf on one slice of bread.
Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice.
Repeat with remaining mixture, lettuce leaves and bread. Serves 4.
MALIBU CHICKEN SANDWICH
FOR 1:
1 breaded chicken breast, 3 oz.
boneless
2 oz. shaved ham (very thin)
1 oz. 1 slice processed sliced Swiss
cheese
1 hamburger bun
FOR 40:
40 breaded chicken breasts, 3 oz.
boneless
5 lbs. shaved ham (very thin)
2 1/2 lbs. process sliced Swiss cheese
40 hamburger buns
Shave ham. Place in pan. Keep warm on grill (not hot). Deep dry boneless
chicken breast. Place hot cooked chicken breast on bottom half of hamburger
bun. Top chicken with ham then cheese slice. Place in broiler 3 to 5 minutes until
cheese starts to melt. Top with bun. Serve immediately or wrap in foil and place
in warmer.
CHICKADO'WICHES
2 (1 oz.) slices Italian bread
1 tbsp. Thousand Island dressing, divided
2 oz. thinly sliced cooked chicken
2 slices crisp bacon, crumbled
1/4 c. green onions
1/4 c. tomatoes
1/8 med. avocado (1 oz.), pared and
thinly sliced
2 oz. Swiss cheese, sliced
Toast the Italian bread to taste and arrange slices in a single layer on a baking
sheet. Spread each slice of bread with 1/2 teaspoon Thousand Island dressing.
Top each slice with half of the chicken, bacon, onions, and tomato, then top
each with 1 teaspoon of the remaining dressing. Arrange half of the avocado
slices and half of the cheese on each sandwich. Broil 6 inches from heat source
until sandwich is hot and cheese is melted, about 2 minutes. Makes 2 servings.
CHAMPION CHEESE STEAK SANDWICH
1/2 lb. Velveeta, cubed
1/2 c. Kraft Real Mayo
1/4 c. milk
1 tsp. dry mustard
1 med. onion, sliced
2 tbsp. Parkay margarine
1 lb. thin roast beef slices
6"-8" French bread rolls, split
Combine process cheese spread, mayo, milk and mustard. Stir over low heat
until smooth. Saute onions in margarine. Add meat; mix lightly until thoroughly
heated. Fill rolls with meat mixture. Top with sauce.
HAWAIIAN FARMER SANDWICHES
12 slices bread
Softened butter
1 1/3 c. diced cooked chicken
1 1/2 c. diced cooked ham
1/2 c. crushed pineapple, well drained
1/3 c. mayonnaise
3 tbsp. finely chopped pecans (I use 1/4 c. rounded)
1 1/2 tbsp. chopped green pepper (opt.)
1 tsp. thinly sliced green onion (opt.)
1/4 tsp. salt (if ham is salty, this is not needed)
Dash of black pepper
6 slices Mozzarella cheese
Butter one side of bread, mix ingredients except cheese, divide mixture equally
on unbuttered side of (6) slices of bread and top each with slice of cheese. Close
sandwiches with the remaining bread buttered side out. Grill on both sides until
cheese starts to melt and sandwiches are golden. (Use Swanson or Hormel
chunk chicken and chunk ham, drained and omit the salt.)
Everyones Favorite Pastrami Sandwich
6 oz sliced pastrami
2 TB whole-grain mustard
4 oz beer
3 sl onion rings intact
1 TB oil
: Salt and pepper
2 sl rye bread or thick crusty
: brown bread
Preheat a grill. Season onions with salt and pepper
and brush with oil. In a small saucepan combine beer
and mustard and bring to a boil. Add pastrami and
simmer for 3 minutes. Grill onions on both sides and
toast bread on a cooler part of the grill. When all
ingredients are heated, prepare sandwich.
Friday, April 3, 2009
Chocolate Recipes
COCONUT FUDGE BALLS
2/3 c. evaporated milk
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut
Mix chocolate bits and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut
and roll balls in the coconut.
FUDGE RUM BALLS
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine
and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar
and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes
6 dozen. Tip: Substitute real rum for rum extract.
Cappuccino Bon-Bons
1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.
Chocolate Candy Bar
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came
in. Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.
Chocolaty Poppers
1/2 c Land O'Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn
Combine butter, marshmallows and chocolate in a 2 quart saucepan.
Cook over low heat, stirring constantly, until melted and well blended.
Remove from heat. Gradually add flour and salt, mixing well. Stir in
vanilla and peanuts. Pour over popcorn, mixing well. Press into well
greased 13x9 inch pan. Bake at 350 degrees for 10 to 12 minutes.
Cool; cut into bars. Dust with confectioners sugar, if desired.
Banana Nut Chocolate Chip Bread
1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk
Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg
and banana. Stir together flour, baking powder, baking soda, salt, nuts
and chocolate chips. Add this mixture to creamed mixture alternately
with buttermilk. Stir until just blended. Pour batter into a greased and
floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread
tests done. Cool in pan for about 5 minutes, then turn out on a wire
rack. Makes 1 loaf.
Blockbuster Brownies
8 Squares unsweetened chocolate
1 1/2 c Butter or margarine
6 Eggs
3 c Granulated sugar
1 1/2 c Flour
1 tb Vanilla
1 c Chopped walnuts
Melt chocolate and butter or margarine over hot water or in microwave
on medium 4 minutes. Cool. Beat eggs until lemon colored. Gradually
add sugar, beating until thick about 3 minutes. Stir in chocolate
mixture, fold in flour, vanilla and nuts. Pour into two greased 2 l
square pans. Bake at 350 for 35 to 40 minutes. Toppings: Sprinkle
with chopped nuts and semi sweet chocolate chips before baking.
Sprinkle cool Brownies with icing sugar
Glaze: Melt 1 square of unsweetened chocolate with 1 tb of butter and
1/4 cup of milk, blend until smooth. Add 1 1/4 cup of icing sugar,
blend well. Spread over pan cooled brownies. Rocky Road: Sprinkle 2
cups miniature marshmallows over 1 pan of brownies. Broil under
preheated broiler until golden brown. Drizzle with 1 square melted
semi sweet chocolate.
Chocolate Mint Brownies
3 lg Egg whites
1/2 c Date sugar
1/4 c Carob powder
1/2 c Cake flour, sifted
1/2 ts Baking powder
1/2 c Lowfat buttermilk
1 ts Canola oil
1 ts Vanilla extract
1 ts Peppermint extract
1/3 c Carob chips
1/4 c Raisins
1/4 c Sliced dates
2 tb Sunflower seeds
Preheat oven to 350 degrees F. Spray a loaf pan with pam and set
aside. Whip egg whites until light. Add date sugar, carob powder, flour,
baking powder, buttermilk, oil and vanilla and mix until thoroughly
combined. Add peppermint flavoring, carob chips, raisins, dates, and
sunflower seeds. Mix to combine. Pour into pan and bake until a
toothpick inserted in center comes out clean. Remove from pan and
cut into bars or squares.
Oklahoma Crude
1/2 c Sugar
1/2 c Vegetable (not olive) oil
3/4 c Chocolate flavor syrup
1 ts Vanilla extract
1 Egg
1 c Flour
1/4 ts Salt
1/4 ts Baking powder
Preheat oven to 350-degrees. Grease an 8-inch square pan. In a
mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until
smooth. Don't overbeat. Add flour, salt and baking powder and stir just
until smooth. Spread in prepared pan and bake 35-40 minutes, until
toothpick or cake tester inserted near center comes out clean. Cool 15
minutes in pan before removing to cooling rack. Or, if you can't wait,
cut into brownies while they're warm and enjoy.
Peanut, Raisin And Chocolate Clusters
1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till
light. Stir in raisins, peanuts and chocolate chips. Place in mounds on
cookie sheet lined with parchment (or buttered and floured). Bake in
preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24
candies
2/3 c. evaporated milk
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut
Mix chocolate bits and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut
and roll balls in the coconut.
FUDGE RUM BALLS
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine
and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar
and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes
6 dozen. Tip: Substitute real rum for rum extract.
Cappuccino Bon-Bons
1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.
Chocolate Candy Bar
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came
in. Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.
Chocolaty Poppers
1/2 c Land O'Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn
Combine butter, marshmallows and chocolate in a 2 quart saucepan.
Cook over low heat, stirring constantly, until melted and well blended.
Remove from heat. Gradually add flour and salt, mixing well. Stir in
vanilla and peanuts. Pour over popcorn, mixing well. Press into well
greased 13x9 inch pan. Bake at 350 degrees for 10 to 12 minutes.
Cool; cut into bars. Dust with confectioners sugar, if desired.
Banana Nut Chocolate Chip Bread
1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk
Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg
and banana. Stir together flour, baking powder, baking soda, salt, nuts
and chocolate chips. Add this mixture to creamed mixture alternately
with buttermilk. Stir until just blended. Pour batter into a greased and
floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread
tests done. Cool in pan for about 5 minutes, then turn out on a wire
rack. Makes 1 loaf.
Blockbuster Brownies
8 Squares unsweetened chocolate
1 1/2 c Butter or margarine
6 Eggs
3 c Granulated sugar
1 1/2 c Flour
1 tb Vanilla
1 c Chopped walnuts
Melt chocolate and butter or margarine over hot water or in microwave
on medium 4 minutes. Cool. Beat eggs until lemon colored. Gradually
add sugar, beating until thick about 3 minutes. Stir in chocolate
mixture, fold in flour, vanilla and nuts. Pour into two greased 2 l
square pans. Bake at 350 for 35 to 40 minutes. Toppings: Sprinkle
with chopped nuts and semi sweet chocolate chips before baking.
Sprinkle cool Brownies with icing sugar
Glaze: Melt 1 square of unsweetened chocolate with 1 tb of butter and
1/4 cup of milk, blend until smooth. Add 1 1/4 cup of icing sugar,
blend well. Spread over pan cooled brownies. Rocky Road: Sprinkle 2
cups miniature marshmallows over 1 pan of brownies. Broil under
preheated broiler until golden brown. Drizzle with 1 square melted
semi sweet chocolate.
Chocolate Mint Brownies
3 lg Egg whites
1/2 c Date sugar
1/4 c Carob powder
1/2 c Cake flour, sifted
1/2 ts Baking powder
1/2 c Lowfat buttermilk
1 ts Canola oil
1 ts Vanilla extract
1 ts Peppermint extract
1/3 c Carob chips
1/4 c Raisins
1/4 c Sliced dates
2 tb Sunflower seeds
Preheat oven to 350 degrees F. Spray a loaf pan with pam and set
aside. Whip egg whites until light. Add date sugar, carob powder, flour,
baking powder, buttermilk, oil and vanilla and mix until thoroughly
combined. Add peppermint flavoring, carob chips, raisins, dates, and
sunflower seeds. Mix to combine. Pour into pan and bake until a
toothpick inserted in center comes out clean. Remove from pan and
cut into bars or squares.
Oklahoma Crude
1/2 c Sugar
1/2 c Vegetable (not olive) oil
3/4 c Chocolate flavor syrup
1 ts Vanilla extract
1 Egg
1 c Flour
1/4 ts Salt
1/4 ts Baking powder
Preheat oven to 350-degrees. Grease an 8-inch square pan. In a
mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until
smooth. Don't overbeat. Add flour, salt and baking powder and stir just
until smooth. Spread in prepared pan and bake 35-40 minutes, until
toothpick or cake tester inserted near center comes out clean. Cool 15
minutes in pan before removing to cooling rack. Or, if you can't wait,
cut into brownies while they're warm and enjoy.
Peanut, Raisin And Chocolate Clusters
1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till
light. Stir in raisins, peanuts and chocolate chips. Place in mounds on
cookie sheet lined with parchment (or buttered and floured). Bake in
preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24
candies
Breakfast Recipes
Breakfast Recipes
Cornmeal Bisquits
Ingredients:
2 cups cornmeal -- any color
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
1 egg -- lightly beaten
1 1/4 cups buttermilk
1 spray shortening
Cooking Directions:
Preheat oven to 425~. In a food processor or large bowl, mix 1 1/2 cups
of the cornmeal with the flour, salt, sugar, cayenne pepper, baking powder
and baking soda. Cut the butter into the dry ingredients until the whole
mixture is the texture of cornmeal. Separately mix the egg with the
buttermilk, and stir all but 2 tbsp. of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough. Dust a clean board
with half the remaining cornmeal, and turn the dough out onto the floured
surface. Sprinkle the top with the remaining cornmeal, and with flowered
hands, gently push the dough into a circle about a 1/2" thick. Cut with a
2" or 3" biscuit cutter, and place biscuits close together on a greased
cookie sheet. Brush top of the biscuits with the reserved buttermilk egg
mixture. Bake in the preheated oven until puffed and brown, about 12
minutes. Cool for a few minutes before serving. Yields about 1 dozen
biscuits.
Belgian Club Soda Waffles
Ingredients:
2 cups biscuit mix
1 1/3 cups club soda
1 egg
3 tablespoons oil
Cooking Directions:
Mix well. Pour into Belgian waffler for an extra light waffle. Makes
four Belgian waffles.
Best Ever Waffles
Ingredients:
2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Cooking Directions:
Dissolve yeast in 1/2 cup warm water.
Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.
The batter may be stored in a large fruit juice container so that it does
not rise over the top.
This will keep in refrigerator for a long time.
Blueberry Muffins
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries --
Cooking Directions:
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter 'should' be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.
Honey Kirsch Grapefruit
Ingredients:
6 red grapefruit
1/3 cup honey
1/4 cup kirsch
- mint leaves
Instructions:
Section grapefruit. Combine honey and kirsch; pour over grapefruit, stirring gently to combine.
Cover and refrigerate 30 minutes to several hours. Spoon into individual glasses or dessert
dishes; garnish with mint.
Scotch Eggs
Ingredients:
1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine, dry breadcrumbs
Instructions:
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4
portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around
egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated
350 degree F. oven for 15-20 minutes until golden brown.
Granola Breakfast Yogurt Parfait
A quick, easy breakfast that taste good and is healthy too!
8 ounces vanilla yogurt, divided (or other flavors)
1 cup granola cereal, divided (I prefer homemade)
mixed fruit (optional)
Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt.
Repeat layers.
Top with remaining granola.
Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between
yogurt and granola layers if so desired.
Apple Pancake Bake.
1/4 cup butter
2 tablespoons cups butter
3 large apples, peeled and sliced thinly
1/4 cup brown sugar (can use more)
1 teaspoon cinnamon (can use more)
PANCAKE MIXTURE
6 eggs
1 1/2 cups half-and-half cream or milk
1 cup all-purpose flour
1/4 cup sugar (can use more for a sweeter batter)
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/2-3/4 teaspoon cinnamon
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Melt the butter in the baking pan inside the oven.
Arrange the apple slices evenly over the bottom of the pan.
Bake for about 10 minutes, or until apples are soft.
Remove apples from oven, and sprinkle with brown sugar and cinnamon.
In a blender, combine all pancake ingredients, and pour over apples.
Return to oven, and bake about 30-40 minutes.
Sprinkle with icing sugar, and serve.
Delicious!
Bohemian Raised Doughnuts
1 teaspoon yeast
3 cups milk
3/4 cup sugar
2 eggs
2 tablespoons melted lard
1 tablespoon salt
1 teaspoon nutmeg
6 cups flour
blend yeast with 2 teaspoon sugar.
add lukewarm milk sugar and enough flour to make thin sponge.
mix well and let rise in warm spot 1 hour or until sponge is bubbly and light
then add eggs and lard salt and nutmeg and flour enough to make a thick dough with spoon.
let rise til doubled 1 1/2 hours.
put dough on floured board
cut into pieces smaller than egg.
flour each piece and roll around and around.
let rise til doubled.
just before dropping into fat make a hole in middle of each by bringing the thumb and middle
finger towards each other through bun and streching a little.
fry.
roll in sugar.
Cinnamon French Toast With Poached Apples
2-3 golden delicious apples, peeled cored and sliced
1 tablespoon cornstarch
ground cinnamon
6 slices bread
3 eggs
1/2 cup cold water
1 dash vanilla
1/2 cup milk
3-4 tablespoons sugar
Cook peeled, cored and sliced apples in water about 8 minutes over medium-low heat or until
tender.
Remove apples and set aside.
Combine cornstarch, cinnamon, sugar and 2 tablespoons water- Mix until smooth.
Cook until thickened and clear.
Add apples.
Beat eggs with milk, vanilla and cinnamon.
Dip each bread slice in mixture- Fry until golden brown.
Serve hot and top with poached apple slices.
Farmer’s Breakfast
6 medium potatoes (I use red)
8 slices bacon
1 medium onion, diced
6 eggs
salt and pepper
butter
parsley (optional)
Cook potatoes with their scins in boiling salted water until done. Cool, peal or leave skins on,
cube or slice. Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on
paper towel. Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent. Add the
potatoes to the pan with the onions and fry until crust forms. Return bacon. Crack the eggs into
the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with
the salt, since the bacon is salty. Finish with parsley.
Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.
Cook time is after the potatoes have cooled.
Cornmeal Bisquits
Ingredients:
2 cups cornmeal -- any color
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
1 egg -- lightly beaten
1 1/4 cups buttermilk
1 spray shortening
Cooking Directions:
Preheat oven to 425~. In a food processor or large bowl, mix 1 1/2 cups
of the cornmeal with the flour, salt, sugar, cayenne pepper, baking powder
and baking soda. Cut the butter into the dry ingredients until the whole
mixture is the texture of cornmeal. Separately mix the egg with the
buttermilk, and stir all but 2 tbsp. of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough. Dust a clean board
with half the remaining cornmeal, and turn the dough out onto the floured
surface. Sprinkle the top with the remaining cornmeal, and with flowered
hands, gently push the dough into a circle about a 1/2" thick. Cut with a
2" or 3" biscuit cutter, and place biscuits close together on a greased
cookie sheet. Brush top of the biscuits with the reserved buttermilk egg
mixture. Bake in the preheated oven until puffed and brown, about 12
minutes. Cool for a few minutes before serving. Yields about 1 dozen
biscuits.
Belgian Club Soda Waffles
Ingredients:
2 cups biscuit mix
1 1/3 cups club soda
1 egg
3 tablespoons oil
Cooking Directions:
Mix well. Pour into Belgian waffler for an extra light waffle. Makes
four Belgian waffles.
Best Ever Waffles
Ingredients:
2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Cooking Directions:
Dissolve yeast in 1/2 cup warm water.
Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.
The batter may be stored in a large fruit juice container so that it does
not rise over the top.
This will keep in refrigerator for a long time.
Blueberry Muffins
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries --
Cooking Directions:
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter 'should' be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.
Honey Kirsch Grapefruit
Ingredients:
6 red grapefruit
1/3 cup honey
1/4 cup kirsch
- mint leaves
Instructions:
Section grapefruit. Combine honey and kirsch; pour over grapefruit, stirring gently to combine.
Cover and refrigerate 30 minutes to several hours. Spoon into individual glasses or dessert
dishes; garnish with mint.
Scotch Eggs
Ingredients:
1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine, dry breadcrumbs
Instructions:
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4
portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around
egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated
350 degree F. oven for 15-20 minutes until golden brown.
Granola Breakfast Yogurt Parfait
A quick, easy breakfast that taste good and is healthy too!
8 ounces vanilla yogurt, divided (or other flavors)
1 cup granola cereal, divided (I prefer homemade)
mixed fruit (optional)
Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt.
Repeat layers.
Top with remaining granola.
Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between
yogurt and granola layers if so desired.
Apple Pancake Bake.
1/4 cup butter
2 tablespoons cups butter
3 large apples, peeled and sliced thinly
1/4 cup brown sugar (can use more)
1 teaspoon cinnamon (can use more)
PANCAKE MIXTURE
6 eggs
1 1/2 cups half-and-half cream or milk
1 cup all-purpose flour
1/4 cup sugar (can use more for a sweeter batter)
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/2-3/4 teaspoon cinnamon
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Melt the butter in the baking pan inside the oven.
Arrange the apple slices evenly over the bottom of the pan.
Bake for about 10 minutes, or until apples are soft.
Remove apples from oven, and sprinkle with brown sugar and cinnamon.
In a blender, combine all pancake ingredients, and pour over apples.
Return to oven, and bake about 30-40 minutes.
Sprinkle with icing sugar, and serve.
Delicious!
Bohemian Raised Doughnuts
1 teaspoon yeast
3 cups milk
3/4 cup sugar
2 eggs
2 tablespoons melted lard
1 tablespoon salt
1 teaspoon nutmeg
6 cups flour
blend yeast with 2 teaspoon sugar.
add lukewarm milk sugar and enough flour to make thin sponge.
mix well and let rise in warm spot 1 hour or until sponge is bubbly and light
then add eggs and lard salt and nutmeg and flour enough to make a thick dough with spoon.
let rise til doubled 1 1/2 hours.
put dough on floured board
cut into pieces smaller than egg.
flour each piece and roll around and around.
let rise til doubled.
just before dropping into fat make a hole in middle of each by bringing the thumb and middle
finger towards each other through bun and streching a little.
fry.
roll in sugar.
Cinnamon French Toast With Poached Apples
2-3 golden delicious apples, peeled cored and sliced
1 tablespoon cornstarch
ground cinnamon
6 slices bread
3 eggs
1/2 cup cold water
1 dash vanilla
1/2 cup milk
3-4 tablespoons sugar
Cook peeled, cored and sliced apples in water about 8 minutes over medium-low heat or until
tender.
Remove apples and set aside.
Combine cornstarch, cinnamon, sugar and 2 tablespoons water- Mix until smooth.
Cook until thickened and clear.
Add apples.
Beat eggs with milk, vanilla and cinnamon.
Dip each bread slice in mixture- Fry until golden brown.
Serve hot and top with poached apple slices.
Farmer’s Breakfast
6 medium potatoes (I use red)
8 slices bacon
1 medium onion, diced
6 eggs
salt and pepper
butter
parsley (optional)
Cook potatoes with their scins in boiling salted water until done. Cool, peal or leave skins on,
cube or slice. Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on
paper towel. Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent. Add the
potatoes to the pan with the onions and fry until crust forms. Return bacon. Crack the eggs into
the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with
the salt, since the bacon is salty. Finish with parsley.
Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.
Cook time is after the potatoes have cooled.
Egg Recipes
Scrambled Eggs and New Potatoes
2 cups coarsely chopped tiny new potatoes or russet potatoes. (You may substitute 2 cups frozen hash browns).
½ cup chopped onion (1medium).
½ cup chopped green or red sweet pepper
2 tablespoons margarine or butter.
6 eggs
¼ cup milk
¼ teaspoon black pepper
1/8 teaspoon salt
1 cup diced fully cooked ham or polish sausage
½ cup shredded cheddar cheese (2 ounces)
In a large non-stick or well seasoned skillet, cook and stir the potatoes, onion, pepper, covered, in hot margarine over medium-low heat 10 to 15 minutes till tender, stirring occasionally.
Meanwhile, beat together eggs, milk, pepper and salt. Stir in ham or polish sausage.
Pour egg mixture over potato mixture. Cook without stirring till mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking about 4 minutes more, or until eggs are cooked through, but are still glossy and moist.
Remove from heat; sprinkle with cheese. Cover; let stand one minute or until cheese melts. Serves 4
TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs
must be perfectly fresh. The white of an egg is held in a membrane
which seems to lose its tenacity after the egg is three days old. Such
an egg, when dropped into boiling water, spreads out; that is, it does
not retain its shape. When ready to poach eggs, take the required
number to the stove. The water must be boiling hot, but not actually
bubbling. Break an egg into a saucer, slide it quickly into the water,
and then another and another. Pull the pan to the side of the stove,
where the water cannot possibly boil. With a tablespoon, baste the
water over the yolks of the eggs, if they happen to be exposed. They
must be entirely covered with a thin veil of the white. Have ready the
desired quantity of toast on a heated platter, lift each egg with a
slice or skimmer, trim off the ragged edges and slide them at once on
the toast. Dust with salt and pepper, baste with melted butter, and
send to the table.
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached egg,
pour over sauce Perigueux, and send to the table.
EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with anchovy
paste, put on top of each a poached egg, pour over anchovy sauce, and
send at once to the table.
EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of
this a poached egg, cover with sauce Bernaise, and serve at once.
EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint
of cream sauce, add the minced chicken, a half teaspoonful of salt and
a dash of red pepper. Toast a sufficient quantity of bread, put it on
a heated platter, pour over a small quantity of the minced chicken and
cream sauce, put on each a poached egg, cover with the remaining
sauce, dust with parsley and serve with a garnish of green peas.
EGGS LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quantity of
bread, butter the bread and put on each slice a poached egg; cover
with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal
quantity of finely-chopped mushrooms, add this to a half pint of cream
sauce. Add one unbeaten egg to a pint of cold boiled rice, season it
with salt and pepper, make into round, flat cakes, and fry in hot fat.
Arrange these on a heated platter, pour over the cream sauce mixture,
and put on top of each a poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika
sauce. Turn the rice into the center of a platter, smooth it down,
cover the top with poached eggs, pour over the paprika sauce and send
at once to the table.
EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or
tomato sauce, and send to the table.
EGGS LAKME
Cut cold chicken or turkey into very thin slices, and stand over hot
water, in a dish, until heated; toast a sufficient quantity of bread,
butter the slices, put on each a slice of chicken or turkey, dust
lightly with salt and pepper. On top of these place a poached egg,
cover with tarragon sauce, and send to the table.
EGGS MALIKOFF
Toast rounds of bread, cover them with caviar which has been seasoned
with a little onion and pepper. Put on top of each a poached egg,
cover with horseradish sauce, and send to the table.
EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of
flour and two eggs, beaten separately, and a half teaspoonful of salt
and a dash of pepper. Drop the mixture in large tablespoonfuls in hot
fat. When brown on one side, turn and brown on the other. Drain and
arrange neatly on a large platter. Put a poached egg on the top of
each cake, cover with cream sauce and send to the table. This dish,
with green peas, makes quite a complete meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream
sauce, add to it a teaspoonful of grated onion and a teaspoonful of
chopped celery. Poach the desired number of eggs. Put the rice in the
center of a platter, cover it with the eggs, pour over the sauce. Dust
the dish with parsley, and send at once to the table. The edge of this
dish may be garnished with broiled sardines or carefully broiled
smoked salmon.
EGGS BERNAISE
6 whole eggs
4 yolks of eggs
4 tablespoonfuls of stock
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1 tablespoonful of tarragon vinegar
1 tablespoonful of butter
1 tablespoonful of flour
1/2 cupful of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over
hot water until you have a thick, smooth sauce like mayonnaise; take
from the fire, and when slightly cool stir in the tarragon vinegar and
parsley. Rub the butter and flour together, add the tomato, and when
boiling add a palatable seasoning of salt and pepper. Toast six halves
of English muffins or squares of bread. Heat a platter, butter the
toast, put it on the hot platter, and poach the eggs. Put one poached
egg on each slice of toast, fill the bottom of the dish with tomato
sauce and put a tablespoonful of Bernaise sauce on top of each egg.
These may be garnished with a little chopped truffle, or a little
chopped parsley.
-
2 cups coarsely chopped tiny new potatoes or russet potatoes. (You may substitute 2 cups frozen hash browns).
½ cup chopped onion (1medium).
½ cup chopped green or red sweet pepper
2 tablespoons margarine or butter.
6 eggs
¼ cup milk
¼ teaspoon black pepper
1/8 teaspoon salt
1 cup diced fully cooked ham or polish sausage
½ cup shredded cheddar cheese (2 ounces)
In a large non-stick or well seasoned skillet, cook and stir the potatoes, onion, pepper, covered, in hot margarine over medium-low heat 10 to 15 minutes till tender, stirring occasionally.
Meanwhile, beat together eggs, milk, pepper and salt. Stir in ham or polish sausage.
Pour egg mixture over potato mixture. Cook without stirring till mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking about 4 minutes more, or until eggs are cooked through, but are still glossy and moist.
Remove from heat; sprinkle with cheese. Cover; let stand one minute or until cheese melts. Serves 4
TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs
must be perfectly fresh. The white of an egg is held in a membrane
which seems to lose its tenacity after the egg is three days old. Such
an egg, when dropped into boiling water, spreads out; that is, it does
not retain its shape. When ready to poach eggs, take the required
number to the stove. The water must be boiling hot, but not actually
bubbling. Break an egg into a saucer, slide it quickly into the water,
and then another and another. Pull the pan to the side of the stove,
where the water cannot possibly boil. With a tablespoon, baste the
water over the yolks of the eggs, if they happen to be exposed. They
must be entirely covered with a thin veil of the white. Have ready the
desired quantity of toast on a heated platter, lift each egg with a
slice or skimmer, trim off the ragged edges and slide them at once on
the toast. Dust with salt and pepper, baste with melted butter, and
send to the table.
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached egg,
pour over sauce Perigueux, and send to the table.
EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with anchovy
paste, put on top of each a poached egg, pour over anchovy sauce, and
send at once to the table.
EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of
this a poached egg, cover with sauce Bernaise, and serve at once.
EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint
of cream sauce, add the minced chicken, a half teaspoonful of salt and
a dash of red pepper. Toast a sufficient quantity of bread, put it on
a heated platter, pour over a small quantity of the minced chicken and
cream sauce, put on each a poached egg, cover with the remaining
sauce, dust with parsley and serve with a garnish of green peas.
EGGS LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quantity of
bread, butter the bread and put on each slice a poached egg; cover
with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal
quantity of finely-chopped mushrooms, add this to a half pint of cream
sauce. Add one unbeaten egg to a pint of cold boiled rice, season it
with salt and pepper, make into round, flat cakes, and fry in hot fat.
Arrange these on a heated platter, pour over the cream sauce mixture,
and put on top of each a poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika
sauce. Turn the rice into the center of a platter, smooth it down,
cover the top with poached eggs, pour over the paprika sauce and send
at once to the table.
EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or
tomato sauce, and send to the table.
EGGS LAKME
Cut cold chicken or turkey into very thin slices, and stand over hot
water, in a dish, until heated; toast a sufficient quantity of bread,
butter the slices, put on each a slice of chicken or turkey, dust
lightly with salt and pepper. On top of these place a poached egg,
cover with tarragon sauce, and send to the table.
EGGS MALIKOFF
Toast rounds of bread, cover them with caviar which has been seasoned
with a little onion and pepper. Put on top of each a poached egg,
cover with horseradish sauce, and send to the table.
EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of
flour and two eggs, beaten separately, and a half teaspoonful of salt
and a dash of pepper. Drop the mixture in large tablespoonfuls in hot
fat. When brown on one side, turn and brown on the other. Drain and
arrange neatly on a large platter. Put a poached egg on the top of
each cake, cover with cream sauce and send to the table. This dish,
with green peas, makes quite a complete meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream
sauce, add to it a teaspoonful of grated onion and a teaspoonful of
chopped celery. Poach the desired number of eggs. Put the rice in the
center of a platter, cover it with the eggs, pour over the sauce. Dust
the dish with parsley, and send at once to the table. The edge of this
dish may be garnished with broiled sardines or carefully broiled
smoked salmon.
EGGS BERNAISE
6 whole eggs
4 yolks of eggs
4 tablespoonfuls of stock
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1 tablespoonful of tarragon vinegar
1 tablespoonful of butter
1 tablespoonful of flour
1/2 cupful of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over
hot water until you have a thick, smooth sauce like mayonnaise; take
from the fire, and when slightly cool stir in the tarragon vinegar and
parsley. Rub the butter and flour together, add the tomato, and when
boiling add a palatable seasoning of salt and pepper. Toast six halves
of English muffins or squares of bread. Heat a platter, butter the
toast, put it on the hot platter, and poach the eggs. Put one poached
egg on each slice of toast, fill the bottom of the dish with tomato
sauce and put a tablespoonful of Bernaise sauce on top of each egg.
These may be garnished with a little chopped truffle, or a little
chopped parsley.
-
Thursday, April 2, 2009
Cookie Recipes
Cherry-Almond Bars
1 (10 ounce) jar maraschino cherries
1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pink Glaze -- (recipe follows)
PINK GLAZE
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 teaspoons reserved maraschino cherry juice (2 to 3
teaspoons)
Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop
cherries; set aside. Mix 1 cup flour, the butter and powdered sugar with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake about 10 minutes or until set.
Beat eggs in medium bowl with fork. Stir in cherries and remaining
ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
minutes or until golden brown. Cool completely. Drizzle with Pink Glaze. Cut into 6 rows by 4 rows.
PINK GLAZE:
Mix all ingredients until smooth and thin enough to drizzle.
Chocolate Chip Cookies
1package butter pecan, chocolate chip*, chocolate fudge, devil's food, German, chocolate or yellow cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1(6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla
and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the nuts and chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.
Chocolate-Mint Cookies
1cup sugar
½ cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 (1 ounce) squares unsweetened chocolate -- melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Frosting -- (recipe follows)
1/4 cup butter or margarine
2 tablespoons corn syrup
1 (6 ounce) package semisweet chocolate chips
Crushed hard peppermint candies, if
desired
PEPPERMINT FROSTING
2 1/2 cups powdered sugar
1/4 cup butter or margarine -- softened
3 tablespoons milk
½ teaspoon peppermint extract
Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and
unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.
Spread Peppermint Frosting over each cookie to within 1/4 inch of edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
PEPPERMINT FROSTING:
Mix all ingredients until smooth and of spreading consistency.
1 (10 ounce) jar maraschino cherries
1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pink Glaze -- (recipe follows)
PINK GLAZE
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 teaspoons reserved maraschino cherry juice (2 to 3
teaspoons)
Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop
cherries; set aside. Mix 1 cup flour, the butter and powdered sugar with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake about 10 minutes or until set.
Beat eggs in medium bowl with fork. Stir in cherries and remaining
ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
minutes or until golden brown. Cool completely. Drizzle with Pink Glaze. Cut into 6 rows by 4 rows.
PINK GLAZE:
Mix all ingredients until smooth and thin enough to drizzle.
Chocolate Chip Cookies
1package butter pecan, chocolate chip*, chocolate fudge, devil's food, German, chocolate or yellow cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1(6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla
and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the nuts and chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.
Chocolate-Mint Cookies
1cup sugar
½ cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 (1 ounce) squares unsweetened chocolate -- melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Frosting -- (recipe follows)
1/4 cup butter or margarine
2 tablespoons corn syrup
1 (6 ounce) package semisweet chocolate chips
Crushed hard peppermint candies, if
desired
PEPPERMINT FROSTING
2 1/2 cups powdered sugar
1/4 cup butter or margarine -- softened
3 tablespoons milk
½ teaspoon peppermint extract
Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and
unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.
Spread Peppermint Frosting over each cookie to within 1/4 inch of edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
PEPPERMINT FROSTING:
Mix all ingredients until smooth and of spreading consistency.
Gingerbread Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Creamy White Frosting -- (recipe follows)
CREAMY WHITE FROSTING
4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half-and-half
Food color, if desired
Beat brown sugar, shortening, molasses and water in very large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Creamy White Frosting. Cover and refrigerate about 2 hours or until firm.
Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Creamy White Frosting.
CREAMY WHITE FROSTING:
Mix all ingredients until smooth and spreadable.
Ladyfingers
3 eggs -- separated
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/3 cup granulated sugar
3/4 cup all-purpose flour
3 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon lemon extract -- if desired
1/8 teaspoon salt
Powdered sugar -- if desired
Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and
cream of tartar in large bowl with electric mixer on medium speed until
foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form.
Beat egg yolks and 1/3 cup granulated sugar in medium bowl on medium speed about 3 minutes or until thick and lemon colored. Stir in remaining ingredients except powdered sugar. Fold egg yolk mixture into egg white mixture.
Place batter in decorating bag with #9 tip or in cookie press with #32
tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack. Sprinkle tops with powdered sugar while warm.
Maple-Nut Refrigerator Cookies
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Beat brown sugar, butter and maple extract in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.
Wednesday, April 1, 2009
Copycat Famous Recipes
Almond Joy Candy Bars
Yield: 3 Servings
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.
Almost Kentucky Fried Chicken
Yield: 4 Servings
3 lb Chicken
2 pk Italian salad dressing mix
3 T Flour
2 t Salt
1/4 c Lemon juice
1 c Milk
1 1/2 c Pancake mix
1 t Paprika
1/2 t Sage
1/4 t Pepper
Makae a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
leastfor several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off
excess. Lightly brown in skillet with 1/2 inch vegtable oil in it.
Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal
with flour. Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.
Almost Marie Callender's Corn Bread
Yield: 18 Servings
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.
Carl's Jr. Chicken Club
Yield: 4 Servings
2 whole chicken breasts
-skinned,bone,d, & halved
1 c teriyaki marinade lowry's is
- best
4 whole wheat burger buns
8 bacon,Slices
1/4 c mayonnaise
1 c alfalfa sprouts loosely
-packed
4 lettuce leaves
4 lg tomato,Slices
4 kraft swiss cheese,Slices
-singles
Marinate the chicken in th eteriyaki marinade in a shallow bowl for
30 minutes.
Preheat a clean bbq to medium grilling heat.
Brown the faces of each bun in a frying pan on the stove. Keep the
pan hot.
Cook the bacon in the pan until crisp, then set aside.
Grill the chicken breasts 5 to 8 minutes per side, or until cooked
through.
Spread about 1/2 tb. of mayonnaise on the face of each bun, top and
bottom.
Divide the sprouts into 4 portions and mound on each bottom bun.
On the sprouts, stack a lettuce leaf, then a slice of tomato.
Place one chicken breast half on each of the sandwiches, atop the
tomato.
Next, stack a slice of swiss cheese on the chicken, and then the 2
pieces of bacon, crossed over each other.
Top off the sandwich with the top bun.
Microwave for 15 second on high.
Cracker Barrel Biscuits
2 c Bisquick
2/3 c Real buttermilk
Work together Bisquick and buttermilk to smooth dough.
Dip hand in just enough Bisquick to kneed dough in bowl until smooth
and elastic.
Shape dough into 16 thin patties, placing 1 atop another forming
8 biscuits in greased 9" round baking pan.
Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
butter.
They split easily because of the way you formed them with the 2
pieces.
To make BONANZA s, add 4 ts sugar. Shape into 6 patties,
1" thick, 3" round.
Place close together in greased round baking pan.
Wipe tops in soft butter. Bake 450 18 minutes or until brown.
Cool 10 minutes before serving. Split with thumbs instead of
cutting with knife.
Easy Cheesecake (Red Lobster)
10 oz Lorna Doone Cookies,crush
1/4 lb Butter,melted
1/4 c Sugar
1 Envelope Knox Unflavored
-Gelatin
Filling
16 oz Cream cheese,room temp
8 oz Sour cream
2 lg Eggs
2 T Butter
2 T Cornstarch
1 c Sugar
1 t Vanilla
cookie crumbs,Crushed
CRUST-Mix crumbs with butter, sugar and gelatin.
Pat out evenly over bottom of greased 9" springform pam.
Bake at 350 exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs,
butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350 oven and bake 30 to 35 minutes or until a knife inserted
comes out clean
Cool in pan on rack 20 minutes before releasing springform from the
cake.Cool another 20 minutes before cutting. Sprinkle top with cookie
crumbs.
Famous Amos Chocolate Chip Cookies
1/2 lb Butter (or margarine)
1 c Light brown sugar,packed
1 c Sugar
3 Eggs
3 c Bisquick
1 c Cornstarch
1/2 c Nonfat milk powder
2 T Sanka (or coffee powder)
1 T Unsweetened cocoa powder
1 T Vanilla
12 oz Semi-Sweet Chocolate Pieces
4 oz Pecans,well-chopped
With electric mixer, high speed, cream butter until light and fluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecans
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1" apart on
ungreased sheet.
Bake at 350 for 14 minutes or until golden brown. 12 dozen itsy bitsy
cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.
Green Goddess Dressing
1 clove garlic,pressed or
-minced
2 ozs anchovy paste
1/4 c green onions,finely chopped
2 T fresh lemon juice
2 1/2 ozs tarragon vinegar
1/2 pt sour cream
2 c mayonnaise
1/2 c finely parsley,Chopped
salt & pepper,To Taste
Combine above ingredients in blender and blend until well-mixed, or
mix together thoroughly. Chill.
Hard Rock Cafe Bar-B-Que Beans
2 15-ounce cans pinto beans
-(with liquid)
2 T water
2 t cornstarch
1/2 c ketchup
1/3 c white vinegar
1/4 c brown sugar
2 T onion,Diced
1 t prepared mustard
1/2 t chili powder
1/4 t salt
1/4 t black pepper,Coarse Ground
1/2 c shredded pork,(from last
-week's
-- recipe)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish
(with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10
minutes before serving.
Serves 6 to 8 as a side dish.
Kraft Thousand Island Dressing
1/2 c mayonnaise
2 T ketchup
1 T white vinegar
2 t sugar
2 t sweet pickle relish
1 t white onion,Finely Minced
1/8 t salt
1 ds black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours,
stirring occasionally, so that the sugar dissolves and the flavors blend.
Makes about 3/4 cup.
Yield: 3 Servings
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.
Almost Kentucky Fried Chicken
Yield: 4 Servings
3 lb Chicken
2 pk Italian salad dressing mix
3 T Flour
2 t Salt
1/4 c Lemon juice
1 c Milk
1 1/2 c Pancake mix
1 t Paprika
1/2 t Sage
1/4 t Pepper
Makae a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
leastfor several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off
excess. Lightly brown in skillet with 1/2 inch vegtable oil in it.
Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal
with flour. Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.
Almost Marie Callender's Corn Bread
Yield: 18 Servings
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.
Carl's Jr. Chicken Club
Yield: 4 Servings
2 whole chicken breasts
-skinned,bone,d, & halved
1 c teriyaki marinade lowry's is
- best
4 whole wheat burger buns
8 bacon,Slices
1/4 c mayonnaise
1 c alfalfa sprouts loosely
-packed
4 lettuce leaves
4 lg tomato,Slices
4 kraft swiss cheese,Slices
-singles
Marinate the chicken in th eteriyaki marinade in a shallow bowl for
30 minutes.
Preheat a clean bbq to medium grilling heat.
Brown the faces of each bun in a frying pan on the stove. Keep the
pan hot.
Cook the bacon in the pan until crisp, then set aside.
Grill the chicken breasts 5 to 8 minutes per side, or until cooked
through.
Spread about 1/2 tb. of mayonnaise on the face of each bun, top and
bottom.
Divide the sprouts into 4 portions and mound on each bottom bun.
On the sprouts, stack a lettuce leaf, then a slice of tomato.
Place one chicken breast half on each of the sandwiches, atop the
tomato.
Next, stack a slice of swiss cheese on the chicken, and then the 2
pieces of bacon, crossed over each other.
Top off the sandwich with the top bun.
Microwave for 15 second on high.
Cracker Barrel Biscuits
2 c Bisquick
2/3 c Real buttermilk
Work together Bisquick and buttermilk to smooth dough.
Dip hand in just enough Bisquick to kneed dough in bowl until smooth
and elastic.
Shape dough into 16 thin patties, placing 1 atop another forming
8 biscuits in greased 9" round baking pan.
Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
butter.
They split easily because of the way you formed them with the 2
pieces.
To make BONANZA s, add 4 ts sugar. Shape into 6 patties,
1" thick, 3" round.
Place close together in greased round baking pan.
Wipe tops in soft butter. Bake 450 18 minutes or until brown.
Cool 10 minutes before serving. Split with thumbs instead of
cutting with knife.
Easy Cheesecake (Red Lobster)
10 oz Lorna Doone Cookies,crush
1/4 lb Butter,melted
1/4 c Sugar
1 Envelope Knox Unflavored
-Gelatin
Filling
16 oz Cream cheese,room temp
8 oz Sour cream
2 lg Eggs
2 T Butter
2 T Cornstarch
1 c Sugar
1 t Vanilla
cookie crumbs,Crushed
CRUST-Mix crumbs with butter, sugar and gelatin.
Pat out evenly over bottom of greased 9" springform pam.
Bake at 350 exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs,
butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350 oven and bake 30 to 35 minutes or until a knife inserted
comes out clean
Cool in pan on rack 20 minutes before releasing springform from the
cake.Cool another 20 minutes before cutting. Sprinkle top with cookie
crumbs.
Famous Amos Chocolate Chip Cookies
1/2 lb Butter (or margarine)
1 c Light brown sugar,packed
1 c Sugar
3 Eggs
3 c Bisquick
1 c Cornstarch
1/2 c Nonfat milk powder
2 T Sanka (or coffee powder)
1 T Unsweetened cocoa powder
1 T Vanilla
12 oz Semi-Sweet Chocolate Pieces
4 oz Pecans,well-chopped
With electric mixer, high speed, cream butter until light and fluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecans
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1" apart on
ungreased sheet.
Bake at 350 for 14 minutes or until golden brown. 12 dozen itsy bitsy
cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.
Green Goddess Dressing
1 clove garlic,pressed or
-minced
2 ozs anchovy paste
1/4 c green onions,finely chopped
2 T fresh lemon juice
2 1/2 ozs tarragon vinegar
1/2 pt sour cream
2 c mayonnaise
1/2 c finely parsley,Chopped
salt & pepper,To Taste
Combine above ingredients in blender and blend until well-mixed, or
mix together thoroughly. Chill.
Hard Rock Cafe Bar-B-Que Beans
2 15-ounce cans pinto beans
-(with liquid)
2 T water
2 t cornstarch
1/2 c ketchup
1/3 c white vinegar
1/4 c brown sugar
2 T onion,Diced
1 t prepared mustard
1/2 t chili powder
1/4 t salt
1/4 t black pepper,Coarse Ground
1/2 c shredded pork,(from last
-week's
-- recipe)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish
(with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10
minutes before serving.
Serves 6 to 8 as a side dish.
Kraft Thousand Island Dressing
1/2 c mayonnaise
2 T ketchup
1 T white vinegar
2 t sugar
2 t sweet pickle relish
1 t white onion,Finely Minced
1/8 t salt
1 ds black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours,
stirring occasionally, so that the sugar dissolves and the flavors blend.
Makes about 3/4 cup.
Chili Recipes
"Capitol Punishment" Chili
Yield: 4 Servings
1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,finely chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
1 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.
Makes 1 pot.
All-American Chili
Yield: 4 Servings
1 lb beef (or turkey),Ground
8 oz tomato sauce
15 oz red kidney beans,undrained
1 pk chili seasoning
1 cheddar cheese,Shredded
1 onion,Chopped
Cook ground beef in 2 to 3-quart saucepan over medium-high heat
until no longer pink, stirring often; drain.
Stir in tomato sauce, beans and spice blend. Bring to a boil, cover
and simmer 10 minutes.
Stir chili before serving. Top with cheese and onion.
Black Bean Chili With Ham And Corn
Yield: 2 Servings
1 t olive oil
1 md onion,diced
2 cl garlic,crushed
1 sm red pepper,diced
1 cn black beans(16oz),rinsed
-and,Drained
1 md tomato,cut into 2 pieces
1 c corn,Frozen
1 1/2 T chili powder
1 t cumin,Ground
1 T tomato paste
1 c fat-free,low-fat chicken
-broth
1 c broccoli florets
4 oz low-fat,honey roasted ham
-diced
1 salt and pepper
1/2 loaf crusty sourdough bread
FOR GARNISH ====================
1/2 oz monterey jack cheese,Grated
2 scallions,chopped
Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet
on medium high. Add onion and saute 3 minutes. Add garlic and red
pepper. Saute 3 more minutes. Add black beans, tomatoes, corn, chili
powder and cumin. Mix tomato paste into chicken broth and mix into
chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5
more minutes. Add salt and pepper to taste. Adjust seasonings as
desired. Warm bread in oven for 5 minutes. Slice and serve with
chili. Serve chili over rice and pass cheese and scallions to
sprinkle over top.
Carter Rochelle's Real Texas Chili
Yield: 6 Servings
AMERICAN MEASUREMENTS ==========
3 lb boneless beef stew meat
-(chuck (or r),ound)
6 oz beef suet,cut in pieces*
3 (or 4) garlic cloves,crush
2 t salt
1 t black pepper,Fresh Ground
4 T (to 6) chili powder (or to)
-taste
8 T masa harina (corn flour)
6 c hot water
2 T vinegar
2 t beef bouillon or,Instant
1 two cubes
1 red chilies,crushed or
-dried and c,hopped to tast
*Hard white animal fat. Because of health concerns, many chili cooks
substitute a small amount of vegetable oil or shortening for rendered
beef suet, which is a highly saturated fat.
DIRECTIONS: Remove gristle and most of fat from meat; cut into
1/2-inch or smaller cubes (some of the beef should be chipped or
flaked). Place suet in large skillet or heavy kettle and render it
(cook until fat melts). Discard the residue.
Add meat to hot fat and saute until lightly browned. Add garlic, salt,
black pepper and chili powder. Mix well and let seasonings permeate
meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly
until smooth. Add water, vinegar, bouillon and chilies. Reduce heat
and simmer until meat is very tender; some of the meat should
virtually dissolve into the chili.
If chili becomes too dry while cooking, add a little water from time
to time. Correct seasonings. When done, skim fat from surface (you can
refrigerate overnight and scrape hardened fat off before reheating).
Cowpoke Chili
Yield: 1 Servings
1 lb slab bacon
2 lb dry pinto beans (or dry
-navy)
1 large onion,cliced
4 cl garlic,Sliced
2 ancho peppers (or 1
-tablespoo)
3 qt water
2 1/2 t salt
1 one-pound can tomatoes
12 canned serrano peppers,seed
1 or 12 tiny green hot pickled
1 finely,Chopped
1 t coriander seeds,crushed
Remove the rind from the bacon and cut rind into 1/2 inch squares.
Cut bacon into small pieces; set aside. Put the rind, beans, onions,
grarlic and Ancho peppers into a large heavy kettle. Add water and
bring to a boil. Lower the flame, cover the kettle and let the beans
cook gently about 1 1/2 hours. Add salt and cook uncovered for 15
minutes. In a separate pan, fry diced bacon until slightly crisp. Add
tomatoes and remaining ingredients to bacon. Cook this mixture over
medium flame for about 10 minutes. Skim off excess fat. Add bacon ant
tomato mixture to beans and continue cooking uncovered, over a low
flame for 1 hour or until beans are very tender.
Coyote's Paprika-Chicken Chili
Yield: 4 Servings
1/2 white onion,Diced
1/2 purple onion,Diced
4 cloves of garlic,Minced
1 lg red bell pepper,Diced
1 red jalapeno and,Sliced
1 diced
1 & 1/2 lbs chicken breast
1 (without skins),Cubed
1 T cumin
1 T mexican oregano
1 oz california chile powder
1 oz sweet paprika
1 ds seasoned salt
1 lb roma tomatoes,Diced
4 c chicken broth
1 1/2 c gewurztraminer wine
1 olive oil
In large pot saute the jalapeno, onions, bell pepper and 3 cloves of
garlic with olive oil until onions are translucent. In a large frying
pan, heat olive oil add 1 clove of garlic cook slightly then add the
chicken and sprinkle with a dash of seasoned salt and "brown" the
chicken. Next add 1/2 cup wine to chicken and simmer for a few
minutes. In the large pot with the onions mix, add 4 cups chicken
broth and 1 cup wine, then bring to a slight boil for 5 minutes. Add
the diced tomatoes.
After 5 minutes reduce to a simmer, add the chile powders, cumin and
oregano. Let pot simmer for at least 2 hours. Add flour & water
mixture if you wish to make the chili thicker.
Green Chili With Pork
Yield: 6 Servings
1/2 c olive oil
2 large yellow onions
1 chopped,about 4 cups
8 medium garlic cloves
1 peeled and,Chopped
8 fresh jalapeno peppers
1 stemmed and,Minced
3 carrots,peeled and sliced
1 crosswise into 1/2 pieces
1 1/2 T oregano,Dried
1 preferably mexican
3 lb boneless pork shoulder
1 cut into 1/2 cubes
5 c chicken stock or
1 broth,Canned
1 salt
28 oz italian plum,Crushed
1 tomatoes,drained
1 potato,peeled and grated
1 (1= 8 oz)
12 large poblano chilies
1 (1 1/2 lb)
1 roasted and,Peeled
1 *or*
28 oz can whole roasted mild
1 green chilies,drained
In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.
Stir in the chicken stock, 1 ts of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.
Cut the Poblano into 1/2" strips. Add them to the chili and cook ,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.
NOTE: To roast Poblanos, stick them on a serving fork and turn over
a gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.
Harpoon Chili
Yield: 16 Servings
2 T olive oil
1 purple onion -- coarsely
1 chopped
1 spanish onion -- coarsely
1 chopped
4 cloves garlic -- finely
1 chopped
2 t chili powder -- (2-3)
2 t ponns chili flakes,Crushed
1 (2-3)
1 T cumin (1-2),Ground
1 sm eggplant -- and,Peeled
1 diced
1 c white beans -- soaked
1 c black beans -- sooked
2 lb red kidney beans --,Cooked
1 and rinsed,Drained
12 oz bottled beer -- harpoon ale
1 T greek oregano,Dried
40 oz tomatoes -- chopped,Canned
1 lb skinless boneless chicken
1 breast -- (or more)
1 and sliced,Poached
1 red bell pepper -- cored cut
1 in strips
1 green bell pepper -- cored
1 cut in strips
1 goat cheese
1 fresh cilantro,Chopped
1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion,
garlic, and spices and cook, covered, until golden, about 15 minutes.
2. Add eggplant and cook, covered, for 15 minutes, stirring
occasionally.
3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over
medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3
hours (or less if using already cooked beans), partly covered, making
sure all beans are completely soft.
4. Add chicken and peppers and cook until just heated.
6. Serve with a dollop of (soft) goat cheese and fresh cilantro
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