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.
Thursday, June 26, 2008
UTAH GOLDEN CHEESE AND HAM BAKE
UTAH GOLDEN CHEESE AND HAM BAKE
- 5 slices soft bread, cut in 1/2-inch cubes
- 3/4 pound. grated longhorn cheese (about 3 cups)
- 6 eggs, slightly beaten
- 1/2 teaspoon dry mustard
- 2 cups milk
- 1/2 teaspoon salt
- dash of cayenne pepper
- dash of accent
- 1/2 cup chopped ham
- 1/4 cup grated onion
COOKING PREPARATIONS:
Spread bread cubes in greased 2-quart dish. Sprinkle with longhorn cheese. Combine remaining ingredients and pour over cheese/bread mixture. Cover with foil and. Refrigerate 8 hours or overnight. Uncover and bake for 46 minutes at 350 degrees.
- 5 slices soft bread, cut in 1/2-inch cubes
- 3/4 pound. grated longhorn cheese (about 3 cups)
- 6 eggs, slightly beaten
- 1/2 teaspoon dry mustard
- 2 cups milk
- 1/2 teaspoon salt
- dash of cayenne pepper
- dash of accent
- 1/2 cup chopped ham
- 1/4 cup grated onion
COOKING PREPARATIONS:
Spread bread cubes in greased 2-quart dish. Sprinkle with longhorn cheese. Combine remaining ingredients and pour over cheese/bread mixture. Cover with foil and. Refrigerate 8 hours or overnight. Uncover and bake for 46 minutes at 350 degrees.
MICHIGAN CHERRY CHEESE CAKE
MICHIGAN CHERRY CHEESE CAKE
Ingredients - Graham Crust:
- 1-3/4 cups of crushed graham crackers
- 1/2 cup melted butter or margarine
- 2 tablespoons sugar
Filling
- 1 eight ounce softened creamed cheese
- 1 cup powdered sugar
- 2 packages of dessert topping mix
- 1 cup milk
COOKING PREPARATIONS:
Graham Crust: Mix together ingredients. Press into 8 x 12-inch loaf pan and bake for 15 minutes at 350 degrees.
Filling: Mix creamed cheese and powdered sugar. In a separate bowl, mix the rest of the ingredients. Add this mixture to the creamed cheese mixture and pour into cooled graham cracker crust. Chill mixture for several hours. When firm, top with one can of cherry pie filling.
Ingredients - Graham Crust:
- 1-3/4 cups of crushed graham crackers
- 1/2 cup melted butter or margarine
- 2 tablespoons sugar
Filling
- 1 eight ounce softened creamed cheese
- 1 cup powdered sugar
- 2 packages of dessert topping mix
- 1 cup milk
COOKING PREPARATIONS:
Graham Crust: Mix together ingredients. Press into 8 x 12-inch loaf pan and bake for 15 minutes at 350 degrees.
Filling: Mix creamed cheese and powdered sugar. In a separate bowl, mix the rest of the ingredients. Add this mixture to the creamed cheese mixture and pour into cooled graham cracker crust. Chill mixture for several hours. When firm, top with one can of cherry pie filling.
IDAHO POTATO ALA BERNICE CASSEROLE
IDAHO POTATO ALA BERNICE CASSEROLE
- 2 pounds of hash brown Idaho potatoes
- 1 cup chopped onions
- 1 can of cream of mushroom soup
- 2 cups sour cream
- 2 cups grated sharp cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
COOKING PREPARATIONS:
Mix ingredients together in a 9 x 13-inch dish. Refrigerate. (Can be made the night before.) Before baking, add 2 cups crushed potato chips and 1/2 cup melted butter to the top of the casserole.
Bake at 350 degrees for one hour.
- 2 pounds of hash brown Idaho potatoes
- 1 cup chopped onions
- 1 can of cream of mushroom soup
- 2 cups sour cream
- 2 cups grated sharp cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
COOKING PREPARATIONS:
Mix ingredients together in a 9 x 13-inch dish. Refrigerate. (Can be made the night before.) Before baking, add 2 cups crushed potato chips and 1/2 cup melted butter to the top of the casserole.
Bake at 350 degrees for one hour.
DELAWARE SWEET POTATOES
DELAWARE SWEET POTATOES
- 2 pounds sweet potatoes
- One 16-ounce can whole berry cranberry sauce
- 1/2 teaspoon cinnamon
- 2/3 cup self-rising flour
- 2/3 cup firmly packed brown sugar
- 2/3 cup quick cooking oats, uncooked
- 1/4 cup plus 2 Tablespoons margarine or butter
- 1 cup miniature marshmallows
COOKING PREPARATIONS:
Cook potatoes in boiling water to cover 20 minutes or until tender. Let cool to touch. Peel and mash potatoes. Stir in whole cranberry sauce and cinnamon. Spoon into a lightly greased 2-quart casserole. Combine flour, sugar and oats. Cut in margarine or butter until mixture resembles coarse crumbs. Spoon over sweet potatoes. Bake at 375 degrees for 20 minutes. Top with marshmallows and bake until golden brown.
- 2 pounds sweet potatoes
- One 16-ounce can whole berry cranberry sauce
- 1/2 teaspoon cinnamon
- 2/3 cup self-rising flour
- 2/3 cup firmly packed brown sugar
- 2/3 cup quick cooking oats, uncooked
- 1/4 cup plus 2 Tablespoons margarine or butter
- 1 cup miniature marshmallows
COOKING PREPARATIONS:
Cook potatoes in boiling water to cover 20 minutes or until tender. Let cool to touch. Peel and mash potatoes. Stir in whole cranberry sauce and cinnamon. Spoon into a lightly greased 2-quart casserole. Combine flour, sugar and oats. Cut in margarine or butter until mixture resembles coarse crumbs. Spoon over sweet potatoes. Bake at 375 degrees for 20 minutes. Top with marshmallows and bake until golden brown.
INDIANA MINT BROWNIES
INDIANA MINT BROWNIES
Ingredients - Brownies:
- 1 cup all-purpose flour
- 1 cup sugar
- one 16-ounce can chocolate-flavored syrup (1-1/2 cups)
- 4 eggs
- 1/2 cup butter or margarine, softened
Ingredients - Mint Cream:
- 2 cups sifted powdered sugar
- 1/2 cup softened butter or margarine
- 1 tablespoon water
- 1/2 teaspoon mint extract and 3 drops green food coloring (optional)
Ingredients - Chocolate Topping:
- 1 cup semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate pieces
- 6 tablespoons butter or margarine
Brownies: In a mixing bowl, beat together the flour, sugar, syrup, eggs, and butter or margarine with an electric mixer on low speed until combined, then 1 minute on medium speed. Turn mixture into a greased 13 x 9 x 2-inch baking pan. Bake in a 350-degree oven for 30 to 35 minutes or until top springs back when lightly touched. (Top may still appear wet.) Let cool in pan on wire rack. Meanwhile prepare Mint Cream and Chocolate Topping (allow Chocolate Topping to cool 10 to 15 minutes before spreading on cooled brownies.) Spread Mint Cream over the cooled brownies. Pour slightly cooled Chocolate Topping over mint layer. Cover and chill for at least 1 hour. Store the brownies in the refrigerator.
Mint Cream: In a small mixing bowl, beat together powdered sugar, butter or margarine, water, mint extract, and green food coloring (optional). Beat until smooth.
Chocolate Topping: In a heavy, small saucepan, combine chocolate pieces and butter or margarine. Cooke over low heat till chocolate melts. Or, in a small microwave-safe bowl, microwave on 100% power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring occasionally.
Makes: about 50 small brownies.
Ingredients - Brownies:
- 1 cup all-purpose flour
- 1 cup sugar
- one 16-ounce can chocolate-flavored syrup (1-1/2 cups)
- 4 eggs
- 1/2 cup butter or margarine, softened
Ingredients - Mint Cream:
- 2 cups sifted powdered sugar
- 1/2 cup softened butter or margarine
- 1 tablespoon water
- 1/2 teaspoon mint extract and 3 drops green food coloring (optional)
Ingredients - Chocolate Topping:
- 1 cup semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate pieces
- 6 tablespoons butter or margarine
Brownies: In a mixing bowl, beat together the flour, sugar, syrup, eggs, and butter or margarine with an electric mixer on low speed until combined, then 1 minute on medium speed. Turn mixture into a greased 13 x 9 x 2-inch baking pan. Bake in a 350-degree oven for 30 to 35 minutes or until top springs back when lightly touched. (Top may still appear wet.) Let cool in pan on wire rack. Meanwhile prepare Mint Cream and Chocolate Topping (allow Chocolate Topping to cool 10 to 15 minutes before spreading on cooled brownies.) Spread Mint Cream over the cooled brownies. Pour slightly cooled Chocolate Topping over mint layer. Cover and chill for at least 1 hour. Store the brownies in the refrigerator.
Mint Cream: In a small mixing bowl, beat together powdered sugar, butter or margarine, water, mint extract, and green food coloring (optional). Beat until smooth.
Chocolate Topping: In a heavy, small saucepan, combine chocolate pieces and butter or margarine. Cooke over low heat till chocolate melts. Or, in a small microwave-safe bowl, microwave on 100% power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring occasionally.
Makes: about 50 small brownies.
NEVADA CHOCOLATE NUGGETS
NEVADA CHOCOLATE NUGGETS
- 6 ounces Nestle chocolate chips
- 1 egg
- 1/2 teaspoon vanilla
- Dash of salt
- 3/4 cup milk
COOKING PREPARATIONS:
Mix ingredients and microwave on high for 2 minutes. Put in blender for 1 minute. Pour in little cups and refrigerate until set.
- 6 ounces Nestle chocolate chips
- 1 egg
- 1/2 teaspoon vanilla
- Dash of salt
- 3/4 cup milk
COOKING PREPARATIONS:
Mix ingredients and microwave on high for 2 minutes. Put in blender for 1 minute. Pour in little cups and refrigerate until set.
NEW YORK BEEF STEW
NEW YORK BEEF STEW
- 4 pounds beef chuck, cut into 1-1/2 inch cubes
- 1 bunch celery, cut into 1-inch pieces
- 1-1/2 pounds whole baby carrots, peeled
- 2 pounds small whole potatoes, peeled
- One 15-ounce can stewed tomatoes
- 1 quart beef stock
- 1 cup pearl onions
- 1 cup peas, frozen
- 1/2 cup oil
- 3/4 cup flour
- Salt and pepper
- 3 bay leaves
COOKING PREPARATIONS:
Season beef with salt and pepper. In a large heavy saucepan, sear the beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown; remove and reserve. Add celery pieces and brown edges; remove and reserve. Add flour to remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux until smooth. Add remaining stock and bring to a boil. Add bay leaves, beef, and tomatoes with juice. Return to boil. Lower heat to simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Simmer for an additional 20 to 30 minutes until potatoes are tender. Adjust salt and pepper to taste. Remove bay leaves and discard. Degrease the stew. Add peas to stew several moments before serving.
- 4 pounds beef chuck, cut into 1-1/2 inch cubes
- 1 bunch celery, cut into 1-inch pieces
- 1-1/2 pounds whole baby carrots, peeled
- 2 pounds small whole potatoes, peeled
- One 15-ounce can stewed tomatoes
- 1 quart beef stock
- 1 cup pearl onions
- 1 cup peas, frozen
- 1/2 cup oil
- 3/4 cup flour
- Salt and pepper
- 3 bay leaves
COOKING PREPARATIONS:
Season beef with salt and pepper. In a large heavy saucepan, sear the beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown; remove and reserve. Add celery pieces and brown edges; remove and reserve. Add flour to remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux until smooth. Add remaining stock and bring to a boil. Add bay leaves, beef, and tomatoes with juice. Return to boil. Lower heat to simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Simmer for an additional 20 to 30 minutes until potatoes are tender. Adjust salt and pepper to taste. Remove bay leaves and discard. Degrease the stew. Add peas to stew several moments before serving.
VIRGINIA FUDGE CAKE
VIRGINIA FUDGE CAKE
- 4 ounces baking chocolate
- 2 sticks butter or oleo (one of each is good)
- 4 eggs
- 2 cups sugar
- 1 cup sifted flour
- 1 teaspoon vanilla
- Powdered sugar (optional)
COOKING PREPARATIONS:
In a saucepan, melt together the baking chocolate and butter. Let the mixture cool. Beat the eggs well. While beating, sift in the sugar. Add 1/2 of the melted chocolate to the eggs. While beating slowly, add the sifted flour. Add the remaining melted mixture and add vanilla. Pour mixture into a pan lined with wax paper. Bake at 350 degrees for 15 to 20 minutes, being careful not to overcook. Once cooled, invert and sprinkle with powdered sugar.
- 4 ounces baking chocolate
- 2 sticks butter or oleo (one of each is good)
- 4 eggs
- 2 cups sugar
- 1 cup sifted flour
- 1 teaspoon vanilla
- Powdered sugar (optional)
COOKING PREPARATIONS:
In a saucepan, melt together the baking chocolate and butter. Let the mixture cool. Beat the eggs well. While beating, sift in the sugar. Add 1/2 of the melted chocolate to the eggs. While beating slowly, add the sifted flour. Add the remaining melted mixture and add vanilla. Pour mixture into a pan lined with wax paper. Bake at 350 degrees for 15 to 20 minutes, being careful not to overcook. Once cooled, invert and sprinkle with powdered sugar.
WISCONSIN BROCCOLI/CHEESE QUICHE
WISCONSIN BROCCOLI/CHEESE QUICHE
- Pastry for 10-inch single pie crust
- 1-1/2 cups chopped broccoli
- 1-1/2 cups grated Wisconsin cheddar cheese
- 4 eggs
- 1-1/2 cups cream
- 1/4 teaspoon salt
- Dash of pepper
- Dash of nutmeg
COOKING PREPARATIONS:
Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, and spices in bowl. Pour the custard mixture over Wisconsin cheese and broccoli. Place in preheated over at 375 degrees 35 to 40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean.
- Pastry for 10-inch single pie crust
- 1-1/2 cups chopped broccoli
- 1-1/2 cups grated Wisconsin cheddar cheese
- 4 eggs
- 1-1/2 cups cream
- 1/4 teaspoon salt
- Dash of pepper
- Dash of nutmeg
COOKING PREPARATIONS:
Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, and spices in bowl. Pour the custard mixture over Wisconsin cheese and broccoli. Place in preheated over at 375 degrees 35 to 40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean.
WYOMING BEST OATMEAL COOKIES
WYOMING'S BEST OATMEAL COOKIES
- 3 eggs, well beaten
-1 cup raisins
- 1 teaspoon vanilla extract
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2-1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2 cups oatmeal
COOKING PREPARATIONS:
Combine eggs, raisins, and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon, and baking soda to sugar mixture. Mix well; blend in egg-raisin mixture and oatmeal. Dough will be stiff. Drop by heaping teaspoon onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly brown.
- 3 eggs, well beaten
-1 cup raisins
- 1 teaspoon vanilla extract
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2-1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2 cups oatmeal
COOKING PREPARATIONS:
Combine eggs, raisins, and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon, and baking soda to sugar mixture. Mix well; blend in egg-raisin mixture and oatmeal. Dough will be stiff. Drop by heaping teaspoon onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly brown.
SOUTH DAKOTA ZUCCHINI LEMON BREAD
SOUTH DAKOTA ZUCCHINI LEMON BREAD
- 2 cups oil
- 6 eggs
- 4 cups sugar
- 4 cups zucchini (grated with no peels)
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 6 cups flour
- 1/2 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 lemons
COOKING PREPARATIONS:
Put 2 whole lemons (cut off ends and take seeds out but leave skin on) in food processor. Add enough Zucchini to make 4 cups. Beat in eggs, oil, vanilla and lemon extract. Mix well. Add dry ingredients. Grease and flour 5 big loaf pans. Bake for 60 minutes at 350 degrees. When loaves are cool, drizzle with glaze.
Glaze:Mix 1 cup powdered sugar with enough lemon juice to dissolve sugar. Then add about 1 teaspoon of melted butter. Drizzle over cooled loaves.
- 2 cups oil
- 6 eggs
- 4 cups sugar
- 4 cups zucchini (grated with no peels)
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 6 cups flour
- 1/2 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 lemons
COOKING PREPARATIONS:
Put 2 whole lemons (cut off ends and take seeds out but leave skin on) in food processor. Add enough Zucchini to make 4 cups. Beat in eggs, oil, vanilla and lemon extract. Mix well. Add dry ingredients. Grease and flour 5 big loaf pans. Bake for 60 minutes at 350 degrees. When loaves are cool, drizzle with glaze.
Glaze:Mix 1 cup powdered sugar with enough lemon juice to dissolve sugar. Then add about 1 teaspoon of melted butter. Drizzle over cooled loaves.
WEST VIRGINIA APPLE CRISP
WEST VIRGINIA APPLE CRISP
- 4 cups apples, sliced
- 1 tablespoon lemon juice
- 1/3 cup flour
- 1/2 cup brown sugar
- 1 cup oatmeal
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup melted margarine or butter
COOKING PREPARATIONS:
Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.
- 4 cups apples, sliced
- 1 tablespoon lemon juice
- 1/3 cup flour
- 1/2 cup brown sugar
- 1 cup oatmeal
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup melted margarine or butter
COOKING PREPARATIONS:
Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.
WASHINGTON APPLE DUMPLINGS
WASHINGTON APPLE DUMPLINGS
- 1-3/4 cups unbleached white flour
- 1 pinch salt
- 6 ounces butter, cut into 1/2-inch pieces
- 1/4 cup cold water
- 4 Washington apples
- 3 cups water
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup sugar
COOKING PREPARATIONS:
Place the flour and salt in the bowl of a food processor; add the butter. Process this mixture until it is fine -- a little coarser than cornmeal. Add the water and process until a ball of dough just begins to form.
Turn food processor bowl upside down onto a flour-covered surface and remove the dough. Gently knead a couple of times to form the ball. Wrap in plastic wrap and chill for 30 minutes. Peel and core apples, reserving peels. Thinly slice apples and set aside. Place peels in a saucepan with water and 1/2 cup sugar; bring to a boil, simmer 20 minutes, then strain. Meanwhile, roll out dough into a rectangle and cut into six 5-inch squares. Divide apple slices evenly and arrange on each square. Sprinkle squares with cinnamon and remaining 1/2 cup sugar. Seal each square around apples by pinching pastry together. Place dumplings in a deep, buttered baking dish. Pour enough apple peel liquid into dish to cover dumplings halfway.
Bake at 425 degrees for 40 minutes, basting once.
- 1-3/4 cups unbleached white flour
- 1 pinch salt
- 6 ounces butter, cut into 1/2-inch pieces
- 1/4 cup cold water
- 4 Washington apples
- 3 cups water
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup sugar
COOKING PREPARATIONS:
Place the flour and salt in the bowl of a food processor; add the butter. Process this mixture until it is fine -- a little coarser than cornmeal. Add the water and process until a ball of dough just begins to form.
Turn food processor bowl upside down onto a flour-covered surface and remove the dough. Gently knead a couple of times to form the ball. Wrap in plastic wrap and chill for 30 minutes. Peel and core apples, reserving peels. Thinly slice apples and set aside. Place peels in a saucepan with water and 1/2 cup sugar; bring to a boil, simmer 20 minutes, then strain. Meanwhile, roll out dough into a rectangle and cut into six 5-inch squares. Divide apple slices evenly and arrange on each square. Sprinkle squares with cinnamon and remaining 1/2 cup sugar. Seal each square around apples by pinching pastry together. Place dumplings in a deep, buttered baking dish. Pour enough apple peel liquid into dish to cover dumplings halfway.
Bake at 425 degrees for 40 minutes, basting once.
MISSISSIPPI DUCK GUMBO
MISSISSIPPI DUCK GUMBO
- 4 ducks, well cooked and boned
- 1 stick oleo
- 1 cup flour
- 4 medium onions, chopped
- 1 bunch celery, chopped
- 1 large bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 bunch green onions, chopped, including tops
- one 5-ounce can tomato taste
- two 20-ounce cans tomatoes
- 2 teaspoons MSG
- 2 tablespoons parsley, chopped
- 1 teaspoon oregano
- 2 tablespoons salt (or to taste)
- 1 teaspoon thyme
- 1 tablespoon black pepper
- 2 tablespoons file
- 1 teaspoon red pepper
COOKING PREPARATIONS:
In a large saucepan, make a brown roux with oleo and flour. Add 2 quarts skimmed duck broth or water, mixing well. Add the rest of the ingredients. Simmer 2 hours, stirring often. Serve over cooked rice.
- 4 ducks, well cooked and boned
- 1 stick oleo
- 1 cup flour
- 4 medium onions, chopped
- 1 bunch celery, chopped
- 1 large bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 bunch green onions, chopped, including tops
- one 5-ounce can tomato taste
- two 20-ounce cans tomatoes
- 2 teaspoons MSG
- 2 tablespoons parsley, chopped
- 1 teaspoon oregano
- 2 tablespoons salt (or to taste)
- 1 teaspoon thyme
- 1 tablespoon black pepper
- 2 tablespoons file
- 1 teaspoon red pepper
COOKING PREPARATIONS:
In a large saucepan, make a brown roux with oleo and flour. Add 2 quarts skimmed duck broth or water, mixing well. Add the rest of the ingredients. Simmer 2 hours, stirring often. Serve over cooked rice.
ARIZONA COYOTE CAVIAR
ARIZONA COYOTE CAVIAR
- One 15-ounce can black beans, rinsed/drained
- One 4-ounce can chopped ripe olives, drained
- 1 small onion, chopped
- 4 ounces diced green chilies
- 1 clove garlic, chopped
- 4 Tablespoons cilantro, chopped
- 1/4 teaspoon crushed red pepper
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1 teaspoon pepper
- One 8-ounce package cream cheese, softened
- 2 hard-boiled eggs, peeled and chopped
- 1 to 2 green onions, diced
- Salsa (fresh if possible)
COOKING PREPARATIONS:
Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips or Melba-style crackers
- One 15-ounce can black beans, rinsed/drained
- One 4-ounce can chopped ripe olives, drained
- 1 small onion, chopped
- 4 ounces diced green chilies
- 1 clove garlic, chopped
- 4 Tablespoons cilantro, chopped
- 1/4 teaspoon crushed red pepper
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1 teaspoon pepper
- One 8-ounce package cream cheese, softened
- 2 hard-boiled eggs, peeled and chopped
- 1 to 2 green onions, diced
- Salsa (fresh if possible)
COOKING PREPARATIONS:
Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips or Melba-style crackers
Wednesday, June 25, 2008
RHODE ISLAND RED CLAM CHOWDER
RHODE ISLAND RED CLAM CHOWDER
- 1/4 cup bacon, finely cut up
- 1/4 cup finely chopped onion
- 2 (8-ounce) cans minced or whole clams
- 2 cups potatoes, peeled and finely chopped
- 1 cup water
- 1/3 cup celery, chopped
- 1 (16-ounce) can whole tomatoes, undrained
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
COOKING PREPARATION:
In large, heavy kettle, brown bacon and onions. Drain clams and add liquid to kettle. Add potatoes, water and celery. Cook until potatoes are tender (about 10 minutes). Add remaining ingredients and heat to boiling. Serve with crackers
- 1/4 cup bacon, finely cut up
- 1/4 cup finely chopped onion
- 2 (8-ounce) cans minced or whole clams
- 2 cups potatoes, peeled and finely chopped
- 1 cup water
- 1/3 cup celery, chopped
- 1 (16-ounce) can whole tomatoes, undrained
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
COOKING PREPARATION:
In large, heavy kettle, brown bacon and onions. Drain clams and add liquid to kettle. Add potatoes, water and celery. Cook until potatoes are tender (about 10 minutes). Add remaining ingredients and heat to boiling. Serve with crackers
MISSOURI ST. LOUIS GOOEY BUTTER CAKE
MISSOURI ST. LOUIS GOOEY BUTTER CAKE
- 1/2 cup butter, melted
- 1 box yellow cake mix
- 3 eggs
- 1 - 8 oz. package of cream cheese
- 1/2 teaspoon vanilla extract
- 4 cups of powdered sugar
COOKING PREPARATION:
Preheat oven to 350.
Lightly grease 9x13 cake pan (or spray with Pam).
Empty cake mix into a large bowl.
Stir in melted butter and one egg.
Press mixture into pan.
In a large bowl, mix cream cheese, vanilla extract, powdered sugar and the remaining two eggs.
Beat on medium high for three minutes.
Spread over top of the cake mixture.
Bake at 350 for 40-45 minutes until golden brown on top.
Allow cake to cool. Dust top with confectioners sugar.
Do not over bake - cake will be gooey on the top.
- 1/2 cup butter, melted
- 1 box yellow cake mix
- 3 eggs
- 1 - 8 oz. package of cream cheese
- 1/2 teaspoon vanilla extract
- 4 cups of powdered sugar
COOKING PREPARATION:
Preheat oven to 350.
Lightly grease 9x13 cake pan (or spray with Pam).
Empty cake mix into a large bowl.
Stir in melted butter and one egg.
Press mixture into pan.
In a large bowl, mix cream cheese, vanilla extract, powdered sugar and the remaining two eggs.
Beat on medium high for three minutes.
Spread over top of the cake mixture.
Bake at 350 for 40-45 minutes until golden brown on top.
Allow cake to cool. Dust top with confectioners sugar.
Do not over bake - cake will be gooey on the top.
LOUISIANA DIRTY RICE
LOUISIANA DIRTY RICE
- 1 lb. ground beef
- 4 cups of white rice, cooked
- 1 cup of onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup green onion tops, chopped
-Salt and pepper to taste
COOKING PREPARATION:
Sauté celery, onion and green pepper in large frying pan. Add ground beef and brown lightly. Add the cooked rice, parsley, green onion tops, salt and pepper. Mix thoroughly and serve.
- 1 lb. ground beef
- 4 cups of white rice, cooked
- 1 cup of onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup green onion tops, chopped
-Salt and pepper to taste
COOKING PREPARATION:
Sauté celery, onion and green pepper in large frying pan. Add ground beef and brown lightly. Add the cooked rice, parsley, green onion tops, salt and pepper. Mix thoroughly and serve.
FLORIDA FRUIT KABOBS
FLORIDA FRUIT KABOBS
- Tangerine
- Apple
- Banana
- Small cluster of grapes
PREPARATION:
Peel tangerine and separate into sections.
Wash apple and slice.
Peel banana and slice.
Wash grapes and remove from stem.
Arrange fruit on 4 wooden sticks.
Makes 4 kabobs.
- Tangerine
- Apple
- Banana
- Small cluster of grapes
PREPARATION:
Peel tangerine and separate into sections.
Wash apple and slice.
Peel banana and slice.
Wash grapes and remove from stem.
Arrange fruit on 4 wooden sticks.
Makes 4 kabobs.
Tuesday, June 24, 2008
IOWA APPLESAUCE CAKE
IOWA APPLESAUCE CAKE
Ingredients Cake:
- 1/2 cup butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 & 1/2 cups applesauce
- 1 cup raisins
- 1/2 cup chopped walnuts or pecans
Cream Cheese Frosting:
- Two 3-ounce packages softened cream cheese
- 1/2 cup softened butter
- 2 teaspoons vanilla
- 2 cups powdered sugar
- 2 & 3/4 cups sifted powdered sugar
COOKING INSTRUCTIONS:
Cake: In a large mixing bowl, beat the butter, margarine or shortening for 30 seconds. Add the sugars and egg; beat until combined. Stir together the flour, baking powder, baking soda and spices. Add flour mixture alternately with applesauce to butter mixture. Stir in raisins and nuts. Pour batter into a greased 13 x 9 x 2-inch baking pan, spreading evenly. Bake in a 350-degree oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack.
Cream Cheese Frosting: Beat together cream cheese, butter or margarine and vanilla until light and fluffy. Gradually beat in powdered sugar to make a spreadable frosting.
Ingredients Cake:
- 1/2 cup butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 & 1/2 cups applesauce
- 1 cup raisins
- 1/2 cup chopped walnuts or pecans
Cream Cheese Frosting:
- Two 3-ounce packages softened cream cheese
- 1/2 cup softened butter
- 2 teaspoons vanilla
- 2 cups powdered sugar
- 2 & 3/4 cups sifted powdered sugar
COOKING INSTRUCTIONS:
Cake: In a large mixing bowl, beat the butter, margarine or shortening for 30 seconds. Add the sugars and egg; beat until combined. Stir together the flour, baking powder, baking soda and spices. Add flour mixture alternately with applesauce to butter mixture. Stir in raisins and nuts. Pour batter into a greased 13 x 9 x 2-inch baking pan, spreading evenly. Bake in a 350-degree oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack.
Cream Cheese Frosting: Beat together cream cheese, butter or margarine and vanilla until light and fluffy. Gradually beat in powdered sugar to make a spreadable frosting.
INDIANA SUCCOTASH
INDIANA SUCCOTASH
- 1 & 1/2 pounds of green beans
- 1 & 1/2 cups of green onions, chopped
- Two 17 oz cans whole kernel corn, drained
- 1 tablespoon of sugar
- 1 & 1/2 teaspoons of salt
- 6 tablespoons of butter
- 3/4 teaspoon of paprika
- 3/4 teaspoon of celery salt
COOKING INSTRUCTIONS:
Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender, drain. Saute green onions in butter until transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer succotash, covered, for about 10 minutes.
- 1 & 1/2 pounds of green beans
- 1 & 1/2 cups of green onions, chopped
- Two 17 oz cans whole kernel corn, drained
- 1 tablespoon of sugar
- 1 & 1/2 teaspoons of salt
- 6 tablespoons of butter
- 3/4 teaspoon of paprika
- 3/4 teaspoon of celery salt
COOKING INSTRUCTIONS:
Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender, drain. Saute green onions in butter until transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer succotash, covered, for about 10 minutes.
ILLINOIS CORNMEAL MUSH
ILLINOIS CORNMEAL MUSH
- 2 cups of cornmeal
- 2 cups of cold water
- 6 cups of lukewarm water
- 2 teaspoons of salt
- Dusting flour
- Oil for frying
COOKING INSTRUCTIONS:
Mix cornmeal and cold water; set aside. Bring 6 cups of water to boil, then add salt. Add the cornmeal mixture. Bring back to a boil, stirring constantly. Cover and cook slowly for 10 minutes. Pour into greased loaf pan and chill until set. Makes 1 loaf. Slice thin and dust with flour. Heat oil and fry the slices until crisp. Serve with syrup.
- 2 cups of cornmeal
- 2 cups of cold water
- 6 cups of lukewarm water
- 2 teaspoons of salt
- Dusting flour
- Oil for frying
COOKING INSTRUCTIONS:
Mix cornmeal and cold water; set aside. Bring 6 cups of water to boil, then add salt. Add the cornmeal mixture. Bring back to a boil, stirring constantly. Cover and cook slowly for 10 minutes. Pour into greased loaf pan and chill until set. Makes 1 loaf. Slice thin and dust with flour. Heat oil and fry the slices until crisp. Serve with syrup.
IDAHO PASTA SALAD
IDAHO PASTA SALAD
- One 8 oz. medium shell pasta
- One 8-oz. carton plain nonfat yogurt
- 2 Tablespoon of spicy brown mustard
- 2 Tablespoons salt-free herb seasoning
- 1 & 1/2 cups of chopped celery
- 1 cup of sliced green onion
- 1 lb. cooked small shrimp
- 3 cups of coarsely chopped tomatoes
COOKING INSTRUCTIONS:
Cook pasta according to package directions. Drain; cool. In a large bowl, stir together yogurt, mustard, and herb seasoning. Add pasta, celery, and onion; mix well. Chill at least 2 hours. Just before serving, stir in shrimp and tomatoes.
Makes 4 (3/4-cup) servings.
- One 8 oz. medium shell pasta
- One 8-oz. carton plain nonfat yogurt
- 2 Tablespoon of spicy brown mustard
- 2 Tablespoons salt-free herb seasoning
- 1 & 1/2 cups of chopped celery
- 1 cup of sliced green onion
- 1 lb. cooked small shrimp
- 3 cups of coarsely chopped tomatoes
COOKING INSTRUCTIONS:
Cook pasta according to package directions. Drain; cool. In a large bowl, stir together yogurt, mustard, and herb seasoning. Add pasta, celery, and onion; mix well. Chill at least 2 hours. Just before serving, stir in shrimp and tomatoes.
Makes 4 (3/4-cup) servings.
HAWAIIAN BEEF STEW WITH POI
HAWAIIAN BEEF STEW WITH POI
- 2 to 3 pounds of stew beer
- Flour
- Salt
- Pepper
- Vegetable oil, or bacon drippings
- Raw vegetables (carrots, onions, potatoes, other root vegetables)
- 1 to 2 cups Tomatoes, peeled and seeded
- 2 teaspoons Hawaiian salt
- 1 cup poi
COOKING INSTRUCTIONS:
Dredge 2-3 pounds of stew beef lightly in a blend of flour, salt and pepper. Brown in vegetable oil or bacon drippings in deep, heavy-bottomed Dutch oven. Cover with water, bring to a boil, turn down heat and simmer for an hour. Add 2-3 cups of raw vegetables: chunks of carrot, onion, potato and other root vegetable (chunks of peeled, boiled taro are good, too). Add 1-2 cups of peeled, seeded tomatoes (may be frozen or canned) and 2 teaspoons Hawaiian salt (or kosher salt). More water may be added, if necessary. Simmer one hour. Just before serving, add 1 cup poi to thicken stew: stir and add more poi if needed. up to 2 cups. Serve hot over steamed Japanese-style rice. Pass Hawaiian chili pepper water (tiny red-hot chilies steeped in boiling water, then bottled) and trimmed green onions for those who like a little fire.
- 2 to 3 pounds of stew beer
- Flour
- Salt
- Pepper
- Vegetable oil, or bacon drippings
- Raw vegetables (carrots, onions, potatoes, other root vegetables)
- 1 to 2 cups Tomatoes, peeled and seeded
- 2 teaspoons Hawaiian salt
- 1 cup poi
COOKING INSTRUCTIONS:
Dredge 2-3 pounds of stew beef lightly in a blend of flour, salt and pepper. Brown in vegetable oil or bacon drippings in deep, heavy-bottomed Dutch oven. Cover with water, bring to a boil, turn down heat and simmer for an hour. Add 2-3 cups of raw vegetables: chunks of carrot, onion, potato and other root vegetable (chunks of peeled, boiled taro are good, too). Add 1-2 cups of peeled, seeded tomatoes (may be frozen or canned) and 2 teaspoons Hawaiian salt (or kosher salt). More water may be added, if necessary. Simmer one hour. Just before serving, add 1 cup poi to thicken stew: stir and add more poi if needed. up to 2 cups. Serve hot over steamed Japanese-style rice. Pass Hawaiian chili pepper water (tiny red-hot chilies steeped in boiling water, then bottled) and trimmed green onions for those who like a little fire.
COLORADO TWICE BAKED POTATOES
COLORADO TWICE BAKED POTATOES
- 6 medium COLORADO russet variety potatoes
- 4 tablespoons butter
- Salt & pepper
- 1/3 cup hot milk or cream
- Grated Cheddar cheese (optional)
COOKING INSTRUCTIONS:
Bake potatoes at 425 degrees until tender. Let cool. Cut a slice from the flat side of the potatoes and scoop out the pulp, leaving shells intact. Mash the pulp and season with butter, salt and pepper. Add hot milk to make a light and fluffy mixture. Pile back into the shells, top with cheese and return to 350 degrees oven 15-20 minutes before serving. Twice baked potatoes can be prepared in advance and reheated just before serving. Makes 6 servings.
- 6 medium COLORADO russet variety potatoes
- 4 tablespoons butter
- Salt & pepper
- 1/3 cup hot milk or cream
- Grated Cheddar cheese (optional)
COOKING INSTRUCTIONS:
Bake potatoes at 425 degrees until tender. Let cool. Cut a slice from the flat side of the potatoes and scoop out the pulp, leaving shells intact. Mash the pulp and season with butter, salt and pepper. Add hot milk to make a light and fluffy mixture. Pile back into the shells, top with cheese and return to 350 degrees oven 15-20 minutes before serving. Twice baked potatoes can be prepared in advance and reheated just before serving. Makes 6 servings.
CONNECTICUT CARROTS
CONNECTICUT CARROTS
- 4 cups sliced, parboiled carrots
- 1 & 1/2 of cups plain croutons
- 1 cup grated cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 & 1/2 teaspoons of Worcestershire sauce
- 1 teaspoon salt
COOKING INSTRUCTIONS:
Mix carrots, croutons and cheese. Put in 1-1/2 quart buttered casserole dish. Mix remaining ingredients. Pour over carrot mixture. Bake, uncovered, at 400 degrees for 20 minutes.
- 4 cups sliced, parboiled carrots
- 1 & 1/2 of cups plain croutons
- 1 cup grated cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 & 1/2 teaspoons of Worcestershire sauce
- 1 teaspoon salt
COOKING INSTRUCTIONS:
Mix carrots, croutons and cheese. Put in 1-1/2 quart buttered casserole dish. Mix remaining ingredients. Pour over carrot mixture. Bake, uncovered, at 400 degrees for 20 minutes.
CALIFORNIA ORANGE MUFFINS
CALIFORNIA ORANGE MUFFINS
- 4 cn Flour
- 2 cups of sugar
- 1 & 1/2 tablespoons of baking powder
- 1 & 1/3 cups of butter
- 3/4 cup of shortening
- 1/2 cup of milk
- 5 large -eggs
- 1 & 1/4 cups of Orange juice
- 1 container Orange sections, diced
COOKING INSTRUCTIONS:
Mix together all the dry ingredients. Add the butter shortening milk eggs and orange juice. Mix thoroughly. Spoon batter into greased muffin pans until 2/3 full. Top each muffin with an orange section. Bake in a preheated 375 degree F. oven for 20 to 25 minutes.
Makes 3 dozen muffins.
- 4 cn Flour
- 2 cups of sugar
- 1 & 1/2 tablespoons of baking powder
- 1 & 1/3 cups of butter
- 3/4 cup of shortening
- 1/2 cup of milk
- 5 large -eggs
- 1 & 1/4 cups of Orange juice
- 1 container Orange sections, diced
COOKING INSTRUCTIONS:
Mix together all the dry ingredients. Add the butter shortening milk eggs and orange juice. Mix thoroughly. Spoon batter into greased muffin pans until 2/3 full. Top each muffin with an orange section. Bake in a preheated 375 degree F. oven for 20 to 25 minutes.
Makes 3 dozen muffins.
ARKANSAS PERSIMMON PUDDING
Arkansas Persimmon Pudding
- 1/2 cup of Butter
- 1 cup of brown sugar
- 3 large eggs
- 1 & 1/2 cups all purpose flour
- 2 teaspoons of baking powder
- 1/2 cup of milk
- 1 & 1/2 cups of Persimmon pulp
- 1/2 teaspoon -ground cinnamon
- 1/4 teaspoon -ground cloves
COOKING INSTRUCTIONS:
Cream butter until light and fluffy. Gradually beat in brown sugar. Add eggs one at a time, mixing well after each egg. Sift flour with baking powder. Add flour alternately with milk, beginning ending with flour. Fold in persimmon pulp and the spices. Pour mixture into a greased 1 1/2 quart pudding mold. Steam for 1 1/2 hours.
- 1/2 cup of Butter
- 1 cup of brown sugar
- 3 large eggs
- 1 & 1/2 cups all purpose flour
- 2 teaspoons of baking powder
- 1/2 cup of milk
- 1 & 1/2 cups of Persimmon pulp
- 1/2 teaspoon -ground cinnamon
- 1/4 teaspoon -ground cloves
COOKING INSTRUCTIONS:
Cream butter until light and fluffy. Gradually beat in brown sugar. Add eggs one at a time, mixing well after each egg. Sift flour with baking powder. Add flour alternately with milk, beginning ending with flour. Fold in persimmon pulp and the spices. Pour mixture into a greased 1 1/2 quart pudding mold. Steam for 1 1/2 hours.
ALASKAN STYLE JAMBALAYA
ALASKAN STYLE JAMBALYA
- 1/4 lb. bacon, chopped
- 2 cloves garlic, minced
- 1medium onion, chopped
- 1 medium green pepper, chopped
- 1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
- 1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
- 1 tablespoon parsley
- 1/2 teaspoon thyme
- Lemon pepper seasoning
- Salt
- Pepper
- 2 cups beef or chicken broth
- Dash Tabasco sauce
- 1 1/4 cup long-grain rice
- 1 1/2 cups fresh or frozen shrimp, cooked
COOKING INSTRUCTIONS:
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and Tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add Tabasco sauce to taste. This recipe is moderately hot.
- 1/4 lb. bacon, chopped
- 2 cloves garlic, minced
- 1medium onion, chopped
- 1 medium green pepper, chopped
- 1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
- 1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
- 1 tablespoon parsley
- 1/2 teaspoon thyme
- Lemon pepper seasoning
- Salt
- Pepper
- 2 cups beef or chicken broth
- Dash Tabasco sauce
- 1 1/4 cup long-grain rice
- 1 1/2 cups fresh or frozen shrimp, cooked
COOKING INSTRUCTIONS:
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and Tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add Tabasco sauce to taste. This recipe is moderately hot.
NEW MEXICO GREEN CHILI STEW
NEW MEXICO GREEN CHILI STEW
- 1 & 1/2-cups coarsely chopped whole green chili
- 2-4 med potatoes - cubed
- 1-tablespoon of salt
- Flour as needed
- 4 cups of water
- 1-lb cubed beef or pork
- 1-large onion - diced
- 3-4 diced garlic cloves
- 2-tablespoons of shortening
- 1-cup chopped canned tomatoes
COOKING INSTRUCTIONS:
Dredge the meat in flour and brown in the shortening in a dutch oven. Add the onions and continue frying until transparent. Add about 4 cups of water, along with all the other ingredients and simmer for about an hour. Serve in soup bowls with warm flour tortillas. Yield about 6 cups.
- 1 & 1/2-cups coarsely chopped whole green chili
- 2-4 med potatoes - cubed
- 1-tablespoon of salt
- Flour as needed
- 4 cups of water
- 1-lb cubed beef or pork
- 1-large onion - diced
- 3-4 diced garlic cloves
- 2-tablespoons of shortening
- 1-cup chopped canned tomatoes
COOKING INSTRUCTIONS:
Dredge the meat in flour and brown in the shortening in a dutch oven. Add the onions and continue frying until transparent. Add about 4 cups of water, along with all the other ingredients and simmer for about an hour. Serve in soup bowls with warm flour tortillas. Yield about 6 cups.
OKLAHOMA BACON SOUP
OKLAHOMA BACON SOUP
- one meaty hambone
- ½ pound of very lean smoked bacon
- 3 carrots
- ½ pound of carrots
- ½ pound of celeriac
- ½ pound of peas
- ½ pound of yellow turnips
- ½ pound of leeks
- flour dumplings (see below)
- ½ pound of dried prunes
- vinegar
-sugar
COOKING INSTRUCTIONS:
Cut meat from the hambone into small pieces and soak with the bacon in water overnight. Add plenty of cold water and boil on medium heat for 3-4 hours. Skim foam off frequently; the liquid must remain clear. Strain the broth, add chopped vegetables, and boil for another 20 minutes. Add dried prunes and dumplings and simmer for 10 minutes. Add vinegar and sugar to taste. Serve with boiled potatoes and the cut-up meat.
To make dumplings, mix ½ cup of milk with 1 oz of butter and a dash each of salt and nutmeg. Bring to a boil. Sift in ¼ lb. of flour and stir well. Take the mix off the stove, pour it into a bowl, and immediately mix in two medium eggs. Drop teaspoonfuls of the mix into boiling saltwater. Let simmer for 10-15 minutes.
- one meaty hambone
- ½ pound of very lean smoked bacon
- 3 carrots
- ½ pound of carrots
- ½ pound of celeriac
- ½ pound of peas
- ½ pound of yellow turnips
- ½ pound of leeks
- flour dumplings (see below)
- ½ pound of dried prunes
- vinegar
-sugar
COOKING INSTRUCTIONS:
Cut meat from the hambone into small pieces and soak with the bacon in water overnight. Add plenty of cold water and boil on medium heat for 3-4 hours. Skim foam off frequently; the liquid must remain clear. Strain the broth, add chopped vegetables, and boil for another 20 minutes. Add dried prunes and dumplings and simmer for 10 minutes. Add vinegar and sugar to taste. Serve with boiled potatoes and the cut-up meat.
To make dumplings, mix ½ cup of milk with 1 oz of butter and a dash each of salt and nutmeg. Bring to a boil. Sift in ¼ lb. of flour and stir well. Take the mix off the stove, pour it into a bowl, and immediately mix in two medium eggs. Drop teaspoonfuls of the mix into boiling saltwater. Let simmer for 10-15 minutes.
NORTH DAKOTA GRILLED TROUT
NORTH DAKOTA SMOKED GRILLED TROUT
- 2 cups of water
- 1 tablespoon of lemon juice
- 5 cloves garlic, sliced
- 4 cloves shallot, sliced
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 tablespoons of chopped dill
COOKING PREPARATIONS:
Made enough for 6 (12 oz.) boneless rainbow trout
Start by mixing the brine ingredients together and pour over the trout. Marinate in the fridge for 4 to 5 hours. Smoke the trout in a covered grill for 25 minutes at 250-300 degrees.
Use a tight-fitting lid for your grill to make this technique work. Start by soaking wood chips in water for several hours. Build a charcoal fire on one side of your grill. Place a shallow pan of water in the other half of the grill. When the fire is glowing, it's ready for cooking. Than scatter wet wood chips on top of the coals. This should produce lots of smoke. Place the trout on grill directly over the pan of water. Put the lid on grill to trap the smoke inside. Within about 25 minutes the trout is ready and smoked.
Top with any type of heavy cream sauce, horseradish, or just add a little lemon juice.
- 2 cups of water
- 1 tablespoon of lemon juice
- 5 cloves garlic, sliced
- 4 cloves shallot, sliced
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 tablespoons of chopped dill
COOKING PREPARATIONS:
Made enough for 6 (12 oz.) boneless rainbow trout
Start by mixing the brine ingredients together and pour over the trout. Marinate in the fridge for 4 to 5 hours. Smoke the trout in a covered grill for 25 minutes at 250-300 degrees.
Use a tight-fitting lid for your grill to make this technique work. Start by soaking wood chips in water for several hours. Build a charcoal fire on one side of your grill. Place a shallow pan of water in the other half of the grill. When the fire is glowing, it's ready for cooking. Than scatter wet wood chips on top of the coals. This should produce lots of smoke. Place the trout on grill directly over the pan of water. Put the lid on grill to trap the smoke inside. Within about 25 minutes the trout is ready and smoked.
Top with any type of heavy cream sauce, horseradish, or just add a little lemon juice.
SOUTH CAROLINA PECAN TART
SOUTH CAROLINA PECAN TART
Ingredients for Crust:
1/2 stick butter
3/4 cup flour
1 to 2 Tablespoons cold water
Ingredients for Filling:
1/2 stick butter
3/4 cup brown sugar
1/3 cup corn syrup
1 teaspoon vanilla
2 large eggs, beaten
1 cup chopped pecans
1 cup chocolate chips (optional)
For Crust: Combine all ingredients; press evenly into greased tart pans.
For Filling: Melt butter and remove from heat. Add brown sugar and corn syrup; mix until smooth. Add vanilla and eggs; blend until thoroughly combined. Fold in pecans and chocolate chips. Pour filling into uncooked crust. Bake at 350 degrees for 45 to 50 minutes or until firm. Great with ice cream!
Makes: Four 4-inch tarts
Ingredients for Crust:
1/2 stick butter
3/4 cup flour
1 to 2 Tablespoons cold water
Ingredients for Filling:
1/2 stick butter
3/4 cup brown sugar
1/3 cup corn syrup
1 teaspoon vanilla
2 large eggs, beaten
1 cup chopped pecans
1 cup chocolate chips (optional)
For Crust: Combine all ingredients; press evenly into greased tart pans.
For Filling: Melt butter and remove from heat. Add brown sugar and corn syrup; mix until smooth. Add vanilla and eggs; blend until thoroughly combined. Fold in pecans and chocolate chips. Pour filling into uncooked crust. Bake at 350 degrees for 45 to 50 minutes or until firm. Great with ice cream!
Makes: Four 4-inch tarts
DELAWARE CRAB DIP
DELAWARE CRAB DIP
- 1 cup back fin crab meat
- 1 cup of chopped onions
- 1 cup of chopped celery
- 1 cup mayonnaise
- 1 cup of grated cheddar cheese
COOKING INSTRUCTIONS:
Mix Together.
Heat at 375 degrees till it bubbles
Briefly boil
- 1 cup back fin crab meat
- 1 cup of chopped onions
- 1 cup of chopped celery
- 1 cup mayonnaise
- 1 cup of grated cheddar cheese
COOKING INSTRUCTIONS:
Mix Together.
Heat at 375 degrees till it bubbles
Briefly boil
ALABAMA PEANUT BUTTER PIE
ALABAMA PEANUT BUTTER PIE
- 1 graham cracker pie crust
- 1 small pkg. cream cheese
- 1/2 cup peanut butter
- 1 cup sugar1
- (12 oz.) carton Cool Whip
COOKING INSTRUCTIONS:
Cream together cream cheese and sugar.
Add peanut butter; cream well.
Stir in 2/3 of Cool Whip.
Put into pie shell.
Put remaining Cool Whip on top of pie and garnish with chopped peanuts.
- 1 graham cracker pie crust
- 1 small pkg. cream cheese
- 1/2 cup peanut butter
- 1 cup sugar1
- (12 oz.) carton Cool Whip
COOKING INSTRUCTIONS:
Cream together cream cheese and sugar.
Add peanut butter; cream well.
Stir in 2/3 of Cool Whip.
Put into pie shell.
Put remaining Cool Whip on top of pie and garnish with chopped peanuts.
WEST VIRGINIA HICKORY SMOKED DEER SAUSAGE
WEST VIRGINIA HICKORY SMOKED DEER SAUSAGE
- 3 lb. deer meat
- 2 lb. pork shoulder
- 5 teaspoons salt
- 5 teaspoons pepper
- 5 tablespoons Marjoram
- 5 cloves of garlic chopped
COOKING INSTRUCTIONS:
Grind at a medium course, blend together.
Cover and let stand overnight.
Put in sausage casings.
Smoke two to three hours medium to light smoke of hickory, mesquite or apple. (Apple & mesquite are optional) at 150 degrees.
Package and pan fry when ready to eat.
- 3 lb. deer meat
- 2 lb. pork shoulder
- 5 teaspoons salt
- 5 teaspoons pepper
- 5 tablespoons Marjoram
- 5 cloves of garlic chopped
COOKING INSTRUCTIONS:
Grind at a medium course, blend together.
Cover and let stand overnight.
Put in sausage casings.
Smoke two to three hours medium to light smoke of hickory, mesquite or apple. (Apple & mesquite are optional) at 150 degrees.
Package and pan fry when ready to eat.
MASSACHUSETTS MAPLE BROILED SCALLOPS
Massachusetts Maple Broiled Scallops
- 4-6 sea scallops per person
- 1/3 strips of bacon, 1 per scallop
- ¼ cup maple syrup
- ¼ teaspoon horseradish
COOKING PREPARATIONS:
Mix syrup and horseradish. Wrap each scallop piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot.
- 4-6 sea scallops per person
- 1/3 strips of bacon, 1 per scallop
- ¼ cup maple syrup
- ¼ teaspoon horseradish
COOKING PREPARATIONS:
Mix syrup and horseradish. Wrap each scallop piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot.
TENNESSEE CORN FRITTERS
TENNESSEE CORN FRITTERS
- 2 cups freshly grated creamed corn
- 2 eggs, lightly beaten
- 4 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Freshly ground black pepper
COOKING PREPARATIONS:
Mix all ingredients together. Drop the batter by generous tablespoons into a very lightly greased nonstick pan. Cooks like pancakes, about 1 minute on each side, turning once when lightly browned. Makes about two dozen fritters.
- 2 cups freshly grated creamed corn
- 2 eggs, lightly beaten
- 4 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Freshly ground black pepper
COOKING PREPARATIONS:
Mix all ingredients together. Drop the batter by generous tablespoons into a very lightly greased nonstick pan. Cooks like pancakes, about 1 minute on each side, turning once when lightly browned. Makes about two dozen fritters.
PENNSYLVANIA DUTCH SOUR CREAM CABBAGE
PENNSYLVANIA DUTCH SOUR CREAM CABBAGE
- 1 medium head cabbage, shredded
- 1/2 cup oil for frying
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups white sugar
2 tablespoons all-purpose flour
- 1 pint sour cream
- 2 cups distilled white vinegar
COOKING PREPARATIONS:
Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.
Makes 8 to 12 servings.
- 1 medium head cabbage, shredded
- 1/2 cup oil for frying
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups white sugar
2 tablespoons all-purpose flour
- 1 pint sour cream
- 2 cups distilled white vinegar
COOKING PREPARATIONS:
Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.
Makes 8 to 12 servings.
NEW HAMPSHIRE MAPLE SYRUP PIE
NEW HAMPSHIRE MAPLE SYRUP PIE
- 1 cup New Hampshire Maple Syrup
- 1 teaspoon butter
- 2 egg whites
- Pinch of salt
- Chopped Nuts
- 1 cup hot water
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 tablespoon of New Hampshire Maple Syrup
COOKING PREPARATION:
Combine New Hampshire maple syrup, hot water and butter and bring it to a boil. Mix in the cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well.
Now add hot syrup mixture gradually, return to heat and cook until thickened, stirring constantly. Cool slightly.
Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut if desired to top pie.
- 1 cup New Hampshire Maple Syrup
- 1 teaspoon butter
- 2 egg whites
- Pinch of salt
- Chopped Nuts
- 1 cup hot water
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 tablespoon of New Hampshire Maple Syrup
COOKING PREPARATION:
Combine New Hampshire maple syrup, hot water and butter and bring it to a boil. Mix in the cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well.
Now add hot syrup mixture gradually, return to heat and cook until thickened, stirring constantly. Cool slightly.
Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut if desired to top pie.
GEORGIA PEACH BREAD
GEORGIA PEACH BREAD
- 1 & 1/2 cups sugar
- 1/2 cup shortening
- 2 eggs
- 2 & 1/4 cups pureed peaches
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup finely chopped pecans
COOKING PREPARATION:
Place cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and stir until blended. Pour into two loaf pans approximately 5- x 9-inches in size, that have been well greased and floured. Bake at 325 degrees F for 55 minutes to 1 hour. Let bread cool a few minutes before removing from pan.
- 1 & 1/2 cups sugar
- 1/2 cup shortening
- 2 eggs
- 2 & 1/4 cups pureed peaches
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup finely chopped pecans
COOKING PREPARATION:
Place cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and stir until blended. Pour into two loaf pans approximately 5- x 9-inches in size, that have been well greased and floured. Bake at 325 degrees F for 55 minutes to 1 hour. Let bread cool a few minutes before removing from pan.
COLORADO PATE
COLORADO PATE
- 1/4 lb butter
- 1 lb Chicken livers
- 1 medium onion, chopped
- 3 Shallots, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 Bay leaf
- 12 large mushrooms, chopped
- 1/4 cup Colorado Brandy
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
COOKING PREPARATIONS:
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with Melba toast rounds.
- 1/4 lb butter
- 1 lb Chicken livers
- 1 medium onion, chopped
- 3 Shallots, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 Bay leaf
- 12 large mushrooms, chopped
- 1/4 cup Colorado Brandy
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
COOKING PREPARATIONS:
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with Melba toast rounds.
Wednesday, June 4, 2008
TEXAS CHILI
TEXAS CHILI
- Quarter (1/4) cup rendered bacon grease or vegetable oil
- Three (3) pound tri-tip or boneless sirloin or chuck roast cubed
- One (1) large white onion
- Three (3) large jalapeno or Serrano peppers, chopped
- Five (5) cloves garlic, chopped,peeled and crushed
- Five (5) Mexican green or red chile's, roasted, stemmed, seeded and chopped
- Six (6) tablespoons chili powder
- One (1) tablespoon ground cumin
- Two (2) teaspoons Mexican oregano
- Two (2) teaspoons salt
- One (1) teaspoon freshly ground black pepper
- Two (2) large tomatoes, peeled, seeded, and chopped
- One (1) (12-ounce) bottle Lone Star beer
- Three (3) chipotle chile's in adobo,chopped
- Four (4) to Five (5) cups beef stock
- Quarter (1/4) cup to Six (6) tablespoons masa harina
- Spinkle chopped fresh cilantro leaves
TEXAS CHILI COOKING DIRECTIONS:
In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chile's, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.Place into bowls and garnish each bowl with cilantro, chopped onions, and a dollop of sour cream.Serve with hot cornbread.
- Quarter (1/4) cup rendered bacon grease or vegetable oil
- Three (3) pound tri-tip or boneless sirloin or chuck roast cubed
- One (1) large white onion
- Three (3) large jalapeno or Serrano peppers, chopped
- Five (5) cloves garlic, chopped,peeled and crushed
- Five (5) Mexican green or red chile's, roasted, stemmed, seeded and chopped
- Six (6) tablespoons chili powder
- One (1) tablespoon ground cumin
- Two (2) teaspoons Mexican oregano
- Two (2) teaspoons salt
- One (1) teaspoon freshly ground black pepper
- Two (2) large tomatoes, peeled, seeded, and chopped
- One (1) (12-ounce) bottle Lone Star beer
- Three (3) chipotle chile's in adobo,chopped
- Four (4) to Five (5) cups beef stock
- Quarter (1/4) cup to Six (6) tablespoons masa harina
- Spinkle chopped fresh cilantro leaves
TEXAS CHILI COOKING DIRECTIONS:
In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chile's, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.Place into bowls and garnish each bowl with cilantro, chopped onions, and a dollop of sour cream.Serve with hot cornbread.
MISSISSIPPI MUD PIE
MISSISSIPPI MUD PIE
Prepare ice cream the day before of assembling Mississippi Mud Pie.
Coffee ice cream:
- Decaffeinated coffee crystals
- Twelve (12) egg yolks
- Twelve (12) ounces sugar
- Two (2) pints whole milk
- Two (2) teaspoons vanilla pinch salt
- One (1) pint heavy cream
Prepare ice cream the day before of assembling Mississippi Mud Pie.
Coffee ice cream:
- Decaffeinated coffee crystals
- Twelve (12) egg yolks
- Twelve (12) ounces sugar
- Two (2) pints whole milk
- Two (2) teaspoons vanilla pinch salt
- One (1) pint heavy cream
Chocolate Brownie:
- Three quarter (3/4) cup of flour
- Quarter (1/4) teaspoon of baking soda
- Three quarter (3/4) cup of sugar
- Two (2) tablespoons of water
- One Third (1/3) cup of butter
- One (1) teaspoon of vanilla
- Twelve (12) ounces semisweet chocolate morsels
- One (1) egg
- Whipped cream
As an accompaniment, chocolate sauce or hot fudge can be used. Also as an accompaniment 1/2 cup chopped toasted pecans can be sprinkled on the top.
HOMEMADE ICE CREAM PREPARATION:Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.While ice cream is freezing prepare Chocolate Brownie.
CHOCOLATE BROWNIE PREPARATION:Preheat the oven to 325 degrees F.In a small bowl mix together the flour and baking soda.In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.
- Three quarter (3/4) cup of flour
- Quarter (1/4) teaspoon of baking soda
- Three quarter (3/4) cup of sugar
- Two (2) tablespoons of water
- One Third (1/3) cup of butter
- One (1) teaspoon of vanilla
- Twelve (12) ounces semisweet chocolate morsels
- One (1) egg
- Whipped cream
As an accompaniment, chocolate sauce or hot fudge can be used. Also as an accompaniment 1/2 cup chopped toasted pecans can be sprinkled on the top.
HOMEMADE ICE CREAM PREPARATION:Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.While ice cream is freezing prepare Chocolate Brownie.
CHOCOLATE BROWNIE PREPARATION:Preheat the oven to 325 degrees F.In a small bowl mix together the flour and baking soda.In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.
IOWA CORN CASSEROLE
IOWA CORN CASSEROLE
- One (1) pound bacon, diced
- Two (2) cups bread of crumbs
- Quarter (1/4) cup minced onion
- Half (1/2) cup of chopped green pepper
- Two (2), Fifteen (15) ounce cans cream-style corn
IOWA CORN CASSEROLE PREPARATION:
In a skillet, fry the bacon until lightly browned. Remove the bacon and set it aside. Pour 1/8 to 1/4 cup of bacon drippings over the bread crumbs and set this aside. Remove all but 2 tablespoons of remaining bacon drippings. Now saute the minced onions and chopped green peppers until they are tender. Stir in the corn and bacon together. After the ingredients have been blended together go ahead an spoon it into a one quart baking dish. Top it off by sprinkling the bread crumbs over the baking dish. Bake at 350 degrees F for 20-25 minutes or until bubbly and thoroughly heated through.
- One (1) pound bacon, diced
- Two (2) cups bread of crumbs
- Quarter (1/4) cup minced onion
- Half (1/2) cup of chopped green pepper
- Two (2), Fifteen (15) ounce cans cream-style corn
IOWA CORN CASSEROLE PREPARATION:
In a skillet, fry the bacon until lightly browned. Remove the bacon and set it aside. Pour 1/8 to 1/4 cup of bacon drippings over the bread crumbs and set this aside. Remove all but 2 tablespoons of remaining bacon drippings. Now saute the minced onions and chopped green peppers until they are tender. Stir in the corn and bacon together. After the ingredients have been blended together go ahead an spoon it into a one quart baking dish. Top it off by sprinkling the bread crumbs over the baking dish. Bake at 350 degrees F for 20-25 minutes or until bubbly and thoroughly heated through.
MARYLAND CRABCAKES
MARYLAND CRABCAKES
- Two 2 eggs
- Three Quarter (3/4) cup mayonnaise
- Half (1/2) lemon
- One (1) teaspoon Worcestershire
- One (1) tablespoon Dijon mustard
- Two (2) teaspoons baking powder
- Half (1/2) cup Japanese bread crumbs
- One (1) teaspoon crab boil seasoning
- One (1) tablespoon finely chopped Italian parsley
- Two (2) pounds jumbo lump crab meat
MARYLAND CRABCAKES PREPARATION:
Preheat oven to 350 degrees F.Combine all ingredients excluding crab meat and mix thoroughly. Add crab meat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
- Two 2 eggs
- Three Quarter (3/4) cup mayonnaise
- Half (1/2) lemon
- One (1) teaspoon Worcestershire
- One (1) tablespoon Dijon mustard
- Two (2) teaspoons baking powder
- Half (1/2) cup Japanese bread crumbs
- One (1) teaspoon crab boil seasoning
- One (1) tablespoon finely chopped Italian parsley
- Two (2) pounds jumbo lump crab meat
MARYLAND CRABCAKES PREPARATION:
Preheat oven to 350 degrees F.Combine all ingredients excluding crab meat and mix thoroughly. Add crab meat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
LOUISANA RED BEANS AND RICE
LOUISIANA RED BEANS AND RICE
- One (1) pound dry kidney beans
- One Quarter (1/4) cup of olive oil
- One (1) large onion, chopped
- One (1) green bell pepper, chopped
- Two (2) tablespoons minced garlic
- Two (2) stalks of celery, chopped
- Six (6) cups of water
- Two (2) bay leaves
- One Half (1/2) teaspoon cayenne pepper
- One (1) teaspoon dried thyme
- One Quarter (1/4) teaspoon of dried sage
- One (1) tablespoon of dried parsley
- One (1) teaspoon of Cajun seasoning
- One (1) pound dry kidney beans
- One Quarter (1/4) cup of olive oil
- One (1) large onion, chopped
- One (1) green bell pepper, chopped
- Two (2) tablespoons minced garlic
- Two (2) stalks of celery, chopped
- Six (6) cups of water
- Two (2) bay leaves
- One Half (1/2) teaspoon cayenne pepper
- One (1) teaspoon dried thyme
- One Quarter (1/4) teaspoon of dried sage
- One (1) tablespoon of dried parsley
- One (1) teaspoon of Cajun seasoning
- One (1) pound of andouille sausage, sliced
- Four (4) cups of water
- Two (2) cups of long grain white rice
LOUISIANA RED BEANS AND RICE PREPARATION:
Rinse beans, and then soak in a large pot of water overnight.In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.Stir sausage into beans, and continue to simmer for 30 minutes.Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
- Four (4) cups of water
- Two (2) cups of long grain white rice
LOUISIANA RED BEANS AND RICE PREPARATION:
Rinse beans, and then soak in a large pot of water overnight.In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.Stir sausage into beans, and continue to simmer for 30 minutes.Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
NEBRASKA SAUSAGE CASSEROLE
NEBRASKA SAUSAGE CASSEROLE
- One (1) pound bulk sausage, cooked and drained
- One (1) onion, chopped cooked with the sausage
- Three (3) stalks of celery, diced
- Seven (7) ounces of macaroni, cooked and drained
- One (1) can cream of celery soup
- Salt and pepper to taste
NEBRASKA SAUSAGE CASSEROLE PREPARATION:
Combine all the ingredients and then sprinkle with bread crumbs and shredded cheddar cheese on top.Heat through in oven at 350 F or on top of the stove.
- One (1) pound bulk sausage, cooked and drained
- One (1) onion, chopped cooked with the sausage
- Three (3) stalks of celery, diced
- Seven (7) ounces of macaroni, cooked and drained
- One (1) can cream of celery soup
- Salt and pepper to taste
NEBRASKA SAUSAGE CASSEROLE PREPARATION:
Combine all the ingredients and then sprinkle with bread crumbs and shredded cheddar cheese on top.Heat through in oven at 350 F or on top of the stove.
CONNECTICUT YANKEE DOODLE NOODLE SALAD
CONNECTICUT YANKEE DOODLE NOODLE SALAD
- Twelve (12) ounces of ziti rigati macaroni, cooked (about 4 1/4 cups)
- Two (2) 1-ounce packages turkey jerky, cut into small bite size pieces
- One (1) large red onion, thinly sliced
- One (1) large bunch red radishes, trimmed and sliced
- One (1) cup of fresh corn kernels, blanched
- Two Thirds (2/3) cup of Ranch style dressing
- One (1) Twenty Seven (2 7) ounce package of puffed cheese snacks
- Half (1/2) of six (6) ounce package of sour cream and onion-flavored potato chips flavor
- Twelve (12) crushed cherry tomatoes, halved or quartered
CONNECTICUT YANKEE DOODLE NOODLE SALAD PREPARATION:
Toss together cooked macaroni, turkey jerky, onion, radishes and corn.Mix with half (1/2) cup of the ranch dressing. Fold in puffed cheese snacks.Scoop into an attractive salad bowl or into individual salad bowls.Drizzle with remaining ranch dressing.Top with potato chips.Garnish with a ring of cherry tomatoes.Reserve remaining puffed cheese snacks and potato chips.
- Twelve (12) ounces of ziti rigati macaroni, cooked (about 4 1/4 cups)
- Two (2) 1-ounce packages turkey jerky, cut into small bite size pieces
- One (1) large red onion, thinly sliced
- One (1) large bunch red radishes, trimmed and sliced
- One (1) cup of fresh corn kernels, blanched
- Two Thirds (2/3) cup of Ranch style dressing
- One (1) Twenty Seven (2 7) ounce package of puffed cheese snacks
- Half (1/2) of six (6) ounce package of sour cream and onion-flavored potato chips flavor
- Twelve (12) crushed cherry tomatoes, halved or quartered
CONNECTICUT YANKEE DOODLE NOODLE SALAD PREPARATION:
Toss together cooked macaroni, turkey jerky, onion, radishes and corn.Mix with half (1/2) cup of the ranch dressing. Fold in puffed cheese snacks.Scoop into an attractive salad bowl or into individual salad bowls.Drizzle with remaining ranch dressing.Top with potato chips.Garnish with a ring of cherry tomatoes.Reserve remaining puffed cheese snacks and potato chips.
MINNESOTA WILD RICE STUFFED CICKEN
MINNESOTA WILD RICE STUFFED CHICKEN
- One (1) six (6) ounce package long grain and wild rice mix
- Two (2) medium cooking apples, cored and chopped
- Eight 8 ounces of sliced fresh mushrooms
- One (1) cup of a shredded carrot
- Half (1/2) cup of a thinly sliced green onion
- Half (1/2) teaspoon of pepper
- One (1) Five (5) to Six (6) pound whole roasting chicken
- Two (2) Tabs of apple jelly, melted
- One (1) medium apple, cut into wedges
MINNESOTA WILD RICE STUFFED CHICKEN PREPARATION:
For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking.Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the bird.Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone.Roast, uncovered, in a 325 degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly.Brush chicken with melted jelly once or twice during the last 10 minutes of roasting.Remove chicken from oven and cover it with foil. Let stand for 10 to 20 minutes before carving. Transfer the chicken to a serving platter. Spoon the stuffing around the chicken. Garnish with apple wedges, if desired.
- One (1) six (6) ounce package long grain and wild rice mix
- Two (2) medium cooking apples, cored and chopped
- Eight 8 ounces of sliced fresh mushrooms
- One (1) cup of a shredded carrot
- Half (1/2) cup of a thinly sliced green onion
- Half (1/2) teaspoon of pepper
- One (1) Five (5) to Six (6) pound whole roasting chicken
- Two (2) Tabs of apple jelly, melted
- One (1) medium apple, cut into wedges
MINNESOTA WILD RICE STUFFED CHICKEN PREPARATION:
For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking.Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the bird.Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone.Roast, uncovered, in a 325 degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly.Brush chicken with melted jelly once or twice during the last 10 minutes of roasting.Remove chicken from oven and cover it with foil. Let stand for 10 to 20 minutes before carving. Transfer the chicken to a serving platter. Spoon the stuffing around the chicken. Garnish with apple wedges, if desired.
MASSACHUSETTS CORN BREAD
MASSACHUSETTS CORN BREAD
- One (1) cup of "Yellow" cornmeal
- One (1) cup of flour
- One (1) tablespoon of sugar
- Half (1/2) tablespoon of salt
- Four (4) tablespoons of baking powder
- One (1) egg
- One (1) cup of milk
- Half (1/2) cup melted shortening
MASSACHUSETTS CORN BREAD PREPARATION:
Preheat oven to 425 F.Sift dry ingredients in mixing bowl. Add egg, milk, and shortening. Stir until blended, do not over beat.Grease 8-inch square pan or iron skillet. Heat on top of stove and pour in batter.Bake in the oven 20 to 25 minutes. Serves 8 to 10.
- One (1) cup of "Yellow" cornmeal
- One (1) cup of flour
- One (1) tablespoon of sugar
- Half (1/2) tablespoon of salt
- Four (4) tablespoons of baking powder
- One (1) egg
- One (1) cup of milk
- Half (1/2) cup melted shortening
MASSACHUSETTS CORN BREAD PREPARATION:
Preheat oven to 425 F.Sift dry ingredients in mixing bowl. Add egg, milk, and shortening. Stir until blended, do not over beat.Grease 8-inch square pan or iron skillet. Heat on top of stove and pour in batter.Bake in the oven 20 to 25 minutes. Serves 8 to 10.
COLORADO POTATO KNISHES
COLORADO POTATO KNISHES
- Four (4) Colorado russet variety potatoes, peeled, boiled
- One (1) large onion, chopped
- Half (1/2) teaspoon pepper
- Half (1/2) teaspoon garlic salt
- Quarter (1/4) teaspoon season salt
- Three (3) sheets puff pastry
- One (1) egg, beaten
COLORADO PATATO KNISHES PREPERATION:
Dice or mash the Colorado russet potatoes.Saute onion until they are clear and tender.Now add next three ingredients and mix well.Cut each puff pastry into 9 3x3-inch squares and place 1- 1/2 tablespoons of mixture into center of each square. Bring up the four points and seal the knish.Turn over and brush with egg.Bake at 450 degrees for 15 minutes or until brown.
- Four (4) Colorado russet variety potatoes, peeled, boiled
- One (1) large onion, chopped
- Half (1/2) teaspoon pepper
- Half (1/2) teaspoon garlic salt
- Quarter (1/4) teaspoon season salt
- Three (3) sheets puff pastry
- One (1) egg, beaten
COLORADO PATATO KNISHES PREPERATION:
Dice or mash the Colorado russet potatoes.Saute onion until they are clear and tender.Now add next three ingredients and mix well.Cut each puff pastry into 9 3x3-inch squares and place 1- 1/2 tablespoons of mixture into center of each square. Bring up the four points and seal the knish.Turn over and brush with egg.Bake at 450 degrees for 15 minutes or until brown.
WISCONSIN CHEESE SOUP
WISCONSIN CHEESE SOUP
- Five (5) tablespoons of margarine
- Two (2) carrots, chopped
- Two (2) stalks of celery, chopped
- One (1) green bell pepper, chopped
- One (1) onion, chopped
- Five (5) button mushrooms, chopped
- Half (1/2) cup chopped ham
- Half (1/2) cup all-purpose flour
- Two (2) tablespoons cornstarch
- Four (4) cups of chicken broth
- Four (4) cups of milk
- Half (1/2) teaspoon of paprika
- Quarter (1/4) teaspoon of ground cayenne pepper
- Half (1/2) teaspoon ground mustard
- Two (2) cups of sharp Cheddar cheese, shredded
- Add salt and pepper to taste
WISCONSIN CHEESE SOUP PREPARATION:
In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added.Season to taste with salt and pepper. Serve piping hot.Makes 6 servings.
- Five (5) tablespoons of margarine
- Two (2) carrots, chopped
- Two (2) stalks of celery, chopped
- One (1) green bell pepper, chopped
- One (1) onion, chopped
- Five (5) button mushrooms, chopped
- Half (1/2) cup chopped ham
- Half (1/2) cup all-purpose flour
- Two (2) tablespoons cornstarch
- Four (4) cups of chicken broth
- Four (4) cups of milk
- Half (1/2) teaspoon of paprika
- Quarter (1/4) teaspoon of ground cayenne pepper
- Half (1/2) teaspoon ground mustard
- Two (2) cups of sharp Cheddar cheese, shredded
- Add salt and pepper to taste
WISCONSIN CHEESE SOUP PREPARATION:
In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added.Season to taste with salt and pepper. Serve piping hot.Makes 6 servings.
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