OREGON GERMAN CHOCOLATE CAKE
- 2 cups milk
- 1 cup water
- 1 Tablespoon salt
- 1 cup sugar
- 1/2 cup melted shortening (margarine)
- 2 packages of yeast
- 1/4 cup warm water
- 3 beaten eggs
- 8 to 9 cups flour
- 2 cups of raisins
COOKING PREPARATIONS:
Scald the milk and cool with 1 cup water. Add salt, sugar, and melted shortening. Add yeast which has been dissolved in 1/4 cup of warm water. Add beaten eggs. Add about 4 cups of flour and beat. Add raisins and then additional flour in a cup at a time, beating after each addition, until you have a dough that can be handled. Knead until elastic. Put in greased bowl, cover and let rise until double in size. Punch down and knead again. Form into round balls and place in shallow pans (such as round layer cake pans). Let rise about 30 minutes or until almost double. Heat oven to 350 degrees. Moisten tops of loaves with water; sprinkle with cinnamon; and bake about 30 to 40 minutes or until top is golden brown.
Wednesday, July 2, 2008
ARIZONIA CHICKADILLO
ARIZONIA CHICKADILLO
- 1 pound boneless, skinned chicken breast, cubed
- 1 medium sweet red pepper, seeded and cut into 1-inch wide strips
- 1 medium sweet green pepper, seeded and cut into 1-inch wide strips
- 1 medium yellow onion, chopped
- 1 can tomatoes
- 1 cup green olive with pimentos, drained
- One 16-ounce can garbanzo beans
- 3/4 cup golden raisins
- 2 Tablespoons capers, drained and rinsed
- 1 Tablespoon oregano
- 2 garlic cloves, minced
- 3 teaspoons corn oil
- 2 Tablespoons unsalted butter
- 1 Tablespoon ground cumin
- 1 Tablespoon rice vinegar
COOKING PREPARATIONS:
Saute cumin and 1 Tablespoon of butter in a large pan over medium heat. Add garlic and cook until translucent (about 3 minutes). Add chicken and saute 4 to 5 minutes. Remove chicken and set aside. Wash pan and return to stove over medium heat. Add oil and oregano. Saute one minute. Add peppers, onion, and garlic. Cook until translucent (about 5 minutes). Add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste. Reduce heat and simmer for 20 to 25 minutes. Return chicken for the last 4 to 5 minutes of cooking time. Then add drained garbanzo beans. Heat thoroughly. Serve over rice.
- 1 pound boneless, skinned chicken breast, cubed
- 1 medium sweet red pepper, seeded and cut into 1-inch wide strips
- 1 medium sweet green pepper, seeded and cut into 1-inch wide strips
- 1 medium yellow onion, chopped
- 1 can tomatoes
- 1 cup green olive with pimentos, drained
- One 16-ounce can garbanzo beans
- 3/4 cup golden raisins
- 2 Tablespoons capers, drained and rinsed
- 1 Tablespoon oregano
- 2 garlic cloves, minced
- 3 teaspoons corn oil
- 2 Tablespoons unsalted butter
- 1 Tablespoon ground cumin
- 1 Tablespoon rice vinegar
COOKING PREPARATIONS:
Saute cumin and 1 Tablespoon of butter in a large pan over medium heat. Add garlic and cook until translucent (about 3 minutes). Add chicken and saute 4 to 5 minutes. Remove chicken and set aside. Wash pan and return to stove over medium heat. Add oil and oregano. Saute one minute. Add peppers, onion, and garlic. Cook until translucent (about 5 minutes). Add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste. Reduce heat and simmer for 20 to 25 minutes. Return chicken for the last 4 to 5 minutes of cooking time. Then add drained garbanzo beans. Heat thoroughly. Serve over rice.
MARYLAND CHOCOLATE NOODLE COOKIES
MARYLAND CHOCOLATE NOODLE COOKIES
- One 12-ounce package Nestle's chocolate chips
- One 12-ounce package Nestle's butterscotch chips
- One 16-ounce package of Chinese noodles
COOKING PREPARATIONS:
In a double boiler, melt the chocolate chips and butterscotch chips in the same pan. Remove from heat. Gradually add Chinese noodles until covered with chocolate/butterscotch. Drop onto greased dish and refrigerate and/or freeze. Keep refrigerated and enjoy.
- One 12-ounce package Nestle's chocolate chips
- One 12-ounce package Nestle's butterscotch chips
- One 16-ounce package of Chinese noodles
COOKING PREPARATIONS:
In a double boiler, melt the chocolate chips and butterscotch chips in the same pan. Remove from heat. Gradually add Chinese noodles until covered with chocolate/butterscotch. Drop onto greased dish and refrigerate and/or freeze. Keep refrigerated and enjoy.
MONTANA BANANA BREAD
MONTANA BANANA BREAD
- 1/2 cup butter or margarine
- 1 cup sugar
- 2 eggs
- 2 cups sifted flour
- 1 teaspoon soda
- 1 & 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup bananas (approx. 3)
- 1 cup finely chopped nuts
COOKING PREPARATIONS:
Cream butter and sugar thoroughly. Add eggs one at a time and beat well. Sift flour, baking powder, soda, and salt. Add to creamed mixture alternately with bananas. Fold in nuts. Pour into greased bread pan. Bake at 350 degrees for 55 to 60 minutes. Cool thoroughly before slicing.
- 1/2 cup butter or margarine
- 1 cup sugar
- 2 eggs
- 2 cups sifted flour
- 1 teaspoon soda
- 1 & 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup bananas (approx. 3)
- 1 cup finely chopped nuts
COOKING PREPARATIONS:
Cream butter and sugar thoroughly. Add eggs one at a time and beat well. Sift flour, baking powder, soda, and salt. Add to creamed mixture alternately with bananas. Fold in nuts. Pour into greased bread pan. Bake at 350 degrees for 55 to 60 minutes. Cool thoroughly before slicing.
VERMONT COUNTRY BAKED HAM
VERMONT COUNTRY BAKED HAM
- One 8-pound Vermont ham
- 3 quarts sweet cider
- 2 cups raisins
- 2 cups Vermont maple sugar
- 2 teaspoons dry mustard
- 1 teaspoon powdered cloves
- 1/2 cup water
COOKING PREPARATIONS:
Simmer ham in cider for 2 hours. Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water. Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy of cider raisin drippings.
- One 8-pound Vermont ham
- 3 quarts sweet cider
- 2 cups raisins
- 2 cups Vermont maple sugar
- 2 teaspoons dry mustard
- 1 teaspoon powdered cloves
- 1/2 cup water
COOKING PREPARATIONS:
Simmer ham in cider for 2 hours. Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water. Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy of cider raisin drippings.
NEW JERSEY FRUIT SCONES
NEW JERSEY FRUIT SCONES
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup vegetable shortening
- 3/4 cup milk
- 1/2 cup dried blueberries or cranberries, chopped
COOKING PREPARATIONS:
Preheat oven to 450 degrees. Mix together dry ingredients. Cut in shortening until mixture resembles cornmeal. Add berries and toss till combined. Add milk and mix by hand just until the mixture holds together. Place on floured board and form into a rough rectangle about an inch thick. Cut with a biscuit cutter and bake on an ungreased sheet at 450 degrees for 12 to 15 minutes.
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup vegetable shortening
- 3/4 cup milk
- 1/2 cup dried blueberries or cranberries, chopped
COOKING PREPARATIONS:
Preheat oven to 450 degrees. Mix together dry ingredients. Cut in shortening until mixture resembles cornmeal. Add berries and toss till combined. Add milk and mix by hand just until the mixture holds together. Place on floured board and form into a rough rectangle about an inch thick. Cut with a biscuit cutter and bake on an ungreased sheet at 450 degrees for 12 to 15 minutes.
NEBRASKA CRAB HORS D'OEUVERI
NEBRASKA CRAB HORS D'OEUVERI
- 1 can frozen crab
- One 8-ounce package cream cheese
- 1 & 1/2 tablespoons Worcestershire sauce
- 2/3 teaspoon lemon juice
- 1 & 1/2 tablespoons mayonnaise
- Minced onion
- 1/3 bottle Heinz chili sauce
COOKING PREPARATIONS:
Mix and spread on plate (can be done 1 or 2 days in advance and covered). Just before serving, spread chili sauce over mixture.
- 1 can frozen crab
- One 8-ounce package cream cheese
- 1 & 1/2 tablespoons Worcestershire sauce
- 2/3 teaspoon lemon juice
- 1 & 1/2 tablespoons mayonnaise
- Minced onion
- 1/3 bottle Heinz chili sauce
COOKING PREPARATIONS:
Mix and spread on plate (can be done 1 or 2 days in advance and covered). Just before serving, spread chili sauce over mixture.
MAINE WILD BLUEBERRY COBBLER
MAINE WILD BLUEBERRY COBBLER
- 1 pint Maine wild blueberries
- 1/3 cup water
- 1 cup white sugar
- 1 teaspoon grated lemon rind
- 1 cup flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 & 1/2 tablespoon cinnamon
- 1/3 cup butter
COOKING PREPARATIONS:
Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
- 1 pint Maine wild blueberries
- 1/3 cup water
- 1 cup white sugar
- 1 teaspoon grated lemon rind
- 1 cup flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 & 1/2 tablespoon cinnamon
- 1/3 cup butter
COOKING PREPARATIONS:
Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
NORTH CAROLOINA APPLE CAKE
NORTH CAROLINA APPLE CAKE
Mix:
1-1/2 cups cooking oil
2 cups sugar
4 eggs, beaten
Sift together:
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
Add:
1 teaspoon baking soda
3 cups diced peeled apples
1 cup chopped nuts
Sauce:
1 teaspoon butter
1 cup brown sugar
1/4 cup milk
1 Tablespoon vanilla
COOKING PREPARATIONS:
Simmer sauce for 3 minutes, then pour over warm cake.
Bake at 350 degrees for one hour.
Mix:
1-1/2 cups cooking oil
2 cups sugar
4 eggs, beaten
Sift together:
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
Add:
1 teaspoon baking soda
3 cups diced peeled apples
1 cup chopped nuts
Sauce:
1 teaspoon butter
1 cup brown sugar
1/4 cup milk
1 Tablespoon vanilla
COOKING PREPARATIONS:
Simmer sauce for 3 minutes, then pour over warm cake.
Bake at 350 degrees for one hour.
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