Skip's Recipe Box

2012-01-26T16:11:00.001-08:00

Poll: What is diet?

2012-01-25T14:36:00.001-08:00

Diet simply means, the foods we normally eat and drink. (Techniques of Healthy Cooking, CIA)

Christmas Candy

2011-12-16T10:25:00.000-08:00

Every year growing up both my Grandmothers and my Mother along with my Aunts would make lots of candy and cookies. My Grandma Yarbrough had a sun room which was not heated and it became the storage space for all she made! One year I went and spent a day making candy with my Grandma Graden. Lots of memories learning to cook from my Grandmothers.

(These recipes came from the cookbook that my mother put together of my families recipes and are in alphabetical order.)

Christmas Candy

ALMOND BARK

2 lb. Almond white bark 2 cups chunky peanut butter 2 cups tiny marshmallows

2 cups Rice Krispy's 1 cup dry roasted peanuts chopped

Melt almond bark and fold in rest of ingredients and drop on wax paper. Let set and store in a sealed container.

CARAMELS

2 cups sugar 1 cup butter 2 cups cream (1 1/2 can condensed milk)

1 cups chopped nuts salt 1 3/4 cups white corn syrup

Boil altogether except 1 cup cream for 30 minutes (after mixture comes to a boil) stirring constantly with a wooden spoon. Add 1 cup cream and boil to firm ball stage. (Check stage by dripping a little of mixture in a cup of cold water.) Add nuts (optional). Pour without beating into buttered jelly roll pan. After cooling cut into 1 inch squares.

Candies should be individually wrapped before storing in airtight container. I use this carmel recipe to make turtles. After cutting, form 1 piece around a whole pecan. Freeze. Dip in dipping chocolate and freeze again. Store in tightly covered container.

CHOCOLATE FUDGE

4 cups sugar 1/4 lb. Butter 1 tall can evaporated milk

Bring to a boil - stirring and watching closely. Boil to soft stage. Check by dropping a couple of drops in cold water to see if it forms a soft ball. Remove from the stove.

Stir in: 12 oz. chocolate chips 1 qt. Marshmallow crème 1 tsp. Vanilla

Nuts if desired

Turn into a buttered pan. After cooling cut into squares and store. You could try in microwave for 20-30 minutes on roast till soft ball stage. Watch and stir occasionally. After reaching softball stage add other ingredients.

CHOCOLATE NUT CLUSTERS

Melt together:

1 (6 oz.) pkg. butterscotch chips (1 cup) 1 (6 oz.) pkg. chocolate chips (1 cup)

Add (1 1/2 cups peanuts and 1 1/2 cups raisins) or add 3 cups peanuts (it might take more). Stir well till all the ingredients are covered. Drop by teaspoon full on waxed paper and chill. Store in a tightly covered container.

CHOCOLATE-COVERED RITZS

Spread Ritz crackers with peanutbutter. Place on wax paper. Freeze until hard. Heat dipping chocolate and dip frozen crackers and freeze again. Remove from wax paper and store in air-tight container.

CHRISTMAS CANDY

4 cups sugar 1 cup water 1 cup white syrup Cinnamon Oil

Boil to 290 degrees. Add color and flavoring (last). Use pure oil for best flavor. You can buy this at a drug store. Pour on buttered cookie sheets. Pick up edges and cut with scissors and drop in powdered sugar. Sift out candy and store in air tight container. Candy is a hard sucker candy.

DIVINITY

2 cups sugar 2 egg whites stiffly beaten 1/3 cup water 1/8 tsp. Salt

1/2 cup white syrup 1 tsp. Vanilla

Cook sugar, water and syrup until it spins a long thread or to hard ball stage (270 degrees). Slowly pour syrup over stiffly beaten egg whites to which salt has been added. Add vanilla. Continue beating until candy holds shape when dropped from a spoon. You may add nuts, food coloring, or coconuts. Drop on wax paper to set. Store in airtight containers.

FOUR MINUTE FUDGE

1 lb. Sifted powdered sugar (3 3/4 cups) 1/2 cup cocoa

Mix well. Put into 6-8 measurement cup. Make a well in middle, put 1/4 cup evaporated milk or cream and 1 stick of butter. Put in microwave for 2 1/2 minutes on high. Mix altogether. Meanwhile count 24 marshmallows and put in big bowl. Put on high for 1 1/2 minutes. Mix in fudge mixture and put in buttered 9 x 9 pan. Put in refrigerator for 1 hour or freezer for 1/2 hour. Cut and eat.

FUDGE

1 ½ cups granulated sugar

2/3 cups evaporated milk

2 T butter or oleo

¼ tsp salt

2 cups miniature marshmallows

1 ½ cups chocolate chips

½ cup chopped pecans or walnuts (optional)

1 tsp vanilla extract

LINE 8 inch square baking pan with foil. COMBINE sugar, evaporated milk, butter, and salt in medium, saucepan. Bring to a full rolling boil over medium heat, stirring constantly, Boil, stirring constantly, for 4-5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan and remove from foil. Cut into pieces. 49 pieces.

For Peanutty Chocolate Fudge: SUBSTITUE 1 2/3 cups Peanut Butter chips & Milk Chocolate chips for Chocolate chips and ½ cup chopped peanuts.

JUST RIGHT DIVINITY

(Grandma Yarbrough)

2 cups granulated sugar 1/8 tsp. Salt 1/2 cup light syrup 2 egg whites

1 tsp. Powdered sugar 1/2 cup water 1 tsp. Vanilla

Mix sugar, syrup, water, and salt in sauce pan. Heat slowly, stirring until sugar is dissolved. Then boil gently without stirring to soft ball stage (240 degrees). Meanwhile beat egg whites stiff. Gradually pour 1/3 of syrup over them beating constantly. Continue to cook remaining syrup to hard ball stage (265 degrees). Beat this syrup gradually into egg white mixture and beat until mixture will just hold its shape. Beat in vanilla and powdered sugar. This small amount of powdered sugar makes for real improvement in the texture. For variety change to a red or green color.

MINTS

(Grandma Yarbrough)

Mix 1/4 of 8 oz. cream cheese. Stir until soft and creamy.

Add color and flavoring (1/4 tsp. or less) to cream cheese.

Add powdered sugar until firm.

You will have to knead in at the last to get to the firmness you need.

Roll into small balls and dip in granulated sugar and press into candy molds. (If you don't have molds press with a fork.)

Let mints air dry over-night and then store in air-tight containers with wax paper between layers. (Approximately 160 mints)

PEANUT BUTTER BALLS

(Ben Thornton's favorite)

1 box powdered sugar (1 lb.) 2 cups graham cracker crumbs

1 cup chunky peanut butter 1/2 cups peanuts

1 can coconut 1 tsp. vanilla

2 sticks margarine

Form balls on cookie sheets. Freeze. Melt 2 cups chocolate chips and 1/2 cake paraffin. Dip balls while frozen. Put on waxed paper.

PEANUT BUTTER BON BONS

(Grandma Yarbrough)

1 1b. oleo (butter) 4 cups peanut butter 3 lb. Powdered sugar

1 large Hershey Bar 12 oz. chocolate chips 3 tsp. vanilla

3/4 cake paraffin

Combine oleo, sugar and peanut butter. Make into small balls. Freeze balls. Melt chocolate chips, candy bar, and wax. (Double boiler or microwave) Stir in vanilla. Insert

Toothpicks into candy balls and dip in chocolate mixture (a fork maybe used). Yield: 125 balls.

PEANUT BRITTLE

(Grandma Yarbrough)

2 cups sugar 1 cup water 1 cup light corn syrup

1 tsp. Butter or oleo 1/4 tsp. Salt 1/4 tsp. Baking soda

2 cups unroasted (raw) Spanish or Virginia peanuts

Combine sugar, corn syrup, and water in heavy skillet. Cook slowly, stirring till sugar dissolves. Cook to soft-ball stage (test a few drops in cold water). Add peanuts and salt. Cook to hard-crack stage stirring constantly (remove candy from heat while testing). Add butter and soda; stir to blend (mixture will bubble.) Pour onto buttered large plates or platters. Cool partially by lifting around edges with spatula. Keep spatula moving under mixture so it won't stick. When firm but still warm turn over. Pull edges to make brittle and thinner in center. Break into pieces when cold.

PEANUT BRITTLE

Makes about 2 pounds.

Mix and set aside: 1 1/2 tsp. Baking soda 1 tsp. Water 1 tsp. vanilla

Mix in a large pan: 1 1/2 cups sugar 1 cup water 1 cup light syrup

Cook over medium heat stirring occasionally to 240 degrees. Stir in 3 T. oleo and 1 pound unsalted peanuts.

Cook over high heat stirring constantly to 300 degrees. Remove from heat immediately and add soda mixture. Mix thoroughly and pour quickly onto buttered cookie sheets (2). Spread to 1/4 inch thick, cool, and break.

PEANUT BRITTLE (Microwave)

(Bonnie Frye, a teacher that works with Aunt Marcia)

Put together in 1 gallon measuring cup.

1 cup raw peanuts 1/8 tsp. salt 1 cup sugar 1/2 cup white syrup

Stir and cook on high 3 minutes. Remove and stir. Add 1 tsp. oleo, 1 tsp. vanilla. Cook on high for 3 minutes. Remove and stir. Cook on high for 2 minutes. Stir in 1 tsp. baking soda. Pour onto buttered cookie sheets and spread quickly.

PEANUT BRITTLE (Microwave)

In a 1 1/2 qt. Casserole stir together and microwave 4 minutes on high:

1 cup sugar 1/2 cup white corn syrup

Add 1 cup roasted salted peanuts and microwave on high 3-5 minutes stirring occasionally.

Add 1 tsp. Butter and 1 tsp. Vanilla. Blend well and microwave on high 1-2 minutes.

Add 1 tsp. Baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. Break into small pieces and store in air-tight containers.

PUPPY CHOW

(Grandma Yarbrough)

1 pkg. 12 oz. Chocolate chips 1 cup peanut butter 1 stick oleo

1 box Crispix cereal 3 cups powdered sugar

Melt chips, peanut butter, and oleo. Pour over cereal stirring to coat. Put powdered sugar into sack or large plastic bowl. (I use my big green Tupperware bowl.) Add mixture and shake to coat. Store in tightly covered container.

TURTLES

(Grandma Yarbrough)

Use home-made caramels (Check in candy recipes). Mold around pieces of pecans. Freeze candy before dipping. Melt extra large Hershey's candy bar in micro-wave. Add a small chunk of melted paraffin. Dip frozen candy into chocolate with a fork. Shake as you take it out. Place on wax paper until hardened. Store in an air tight container.

National MS Society Blog: Why are parties hard for some people with MS?

2011-12-15T22:23:00.000-08:00

National MS Society Blog: Why are parties hard for some people with MS?

Menu for Food Prep II Practical

2011-12-06T23:00:00.001-08:00

Menu for Food Prep II Practical

December 7, 2011

Harrison J. Graden Sr.

Lemony Chicken

Steamed Green Beans

Whipped Potatoes

Recipe that I used as a base for my Chicken:

Chicken Piccata

(Borrowed from Domestic Goddess Blogspot)

Serves 4

4 chicken breast, tenderized (if you don’t have your meat mallet yet, go get one NOW!)

¼ cup of white flour

½ tsp of salt

Spices of your choice (I used a pinch of coriander, cumin, turmeric and chilli powder)

2 Tbsp olive oil

2 Tbsp butter

1 large onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

½ cup dry sherry (use dry white wine and a ½ a Tbsp of sugar if you don’t have any)

2 lemons (one for juicing and one for garnish)

Zest of ¼ lemon

1 Tbsp brown sugar

2 Tbsp of capers

1 tsp of whole grain mustard (optional)

1 cup chicken or vegetable stock

2 Tbsp Italian parsley, finely chopped

If you don’t have a meat mallet/tenderizer bash you chicken breasts flat some other way – rolling pin, clean hammer, my cousin used her hand blender end once and said it worked, but let it be the last time... got get one! Mix up the flour, salt and spices. Heat half the oil in a large pan to medium high heat. Dredge your chicken breasts through the flour and fry them until browning on each side (2min per side max). Add the extra oil as you need it. Set aside the chicken.

If there is any burned flour in your pan, wash it out, if not add the butter to the same pan and once it has mealted add the onions and garlic and fry for a few minutes until they turn glassy. Then add the stock, wine, lemon juice from one lemon, the zest, capers, mustard, and sugar. Allow this to simmer and reduce by about a 1/3. Then add the chicken breasts and the parsley to the sauce and simmer for a further 5 minutes.

If making this ahead of time. Leave the chicken and sauce separate until ready for use. Then heat the sauce, add the chicken and parsley, and simmer until the chicken is heated through.

Add lemon slices and extra capers as garnish.

http://domesticgoddesses-sa.blogspot.com/2011/03/lemony-chicken.html

My results:

High B or Low A, depending on how he weights the grades with the whole class. Chef said my sauce was near perfect and well balanced, while I felt it was too tart. Since I do not drink anymore, I felt the alcohol was not completely cooked out. When I split my chicken breast, I misjudged my sizes and portions between the two plates were off. Green Beans were cooked perfectly but under seasoned, Potatoes were good as well, just had gotten cold. I agreed on the Beans and potato assessment.

Aromatic Flavoring Combination Guidelines from Culinary Fundamentals

2011-12-03T07:46:00.000-08:00

Aromatic Flavoring Combination Guidelines

Source: Culinary Fundamentals Pg 283
Copyright: Prentice Hall

(Each recipe is enough to flavor about 1 gallon of finished product.)

Yield	Standard Sachet d’Espices	Standard Bouquet Garni	Mirepoix
Yield	1 sachet	1 bouquet	1 pound
Onion	-	-	8 oz, diced
Carrot	-	-	4 oz, diced
Celery	-	4 oz, whole stalk	4 oz, diced
Leek	-	2 or 3 leaves	-
Parsnips	-	-	-
Mushroom	-	-	-
Bacon or Raw Ham	-	-	-
Parsley	3 or 4 Stems	3 or 4 stems	-
Thyme	½ tsp dried leaves	1 fresh sprig	-
Bay Leaf	1 leaf	1 leaf	-
Peppercorns	½ tsp, cracked	-	-
Garlic	1 clove, crushed (optional)	-	-

Yield	White Mirepoix	Matigon
Yield	1 pound	1 pound
Onion	4 oz, diced	2 oz, small dice
Carrot	-	4 oz, small dice
Celery	4 oz, diced	4 oz, small dice
Leek	4 oz, diced	2 oz, small dice
Parsnips	4 oz, diced	-
Mushroom	2 oz, trimmings (optional)	2 oz, small dice (optional)
Bacon or Raw Ham	-	2 oz, small dice
Parsley	-	-
Thyme	-	-
Bay Leaf	-	-
Peppercorns	-	-
Garlic	-	-

White Mirepoix

· Used to flavor white stocks and soups that should have a pale ivory or white color.

· Parsnips replace carrots.

· Leeks can replace some or all of the onions.

Matigon (math-in-YOHN)

· Includes onions, carrots, celery, and raw ham cut into uniform dice.

· Mushrooms and assorted herbs and spices may be added as desired.

· Sweat in butter and deglaze with wine.

· Since matigon is added to a dish both as a flavoring and as a garnish, it is not strained out of the dish. It is sometimes called edible mirepoix.

Cajun Trinity

· Made up of a combination of onions, celery, and green pepper.

· Used in many Louisiana Creole and Cajun dishes, such as gumbo.

Battuto (bah-TOOT-oh)

· Includes olive oil or chopped lard, pancetta, or fatback, with garlic, onions, parsley, carrots, celery, and/or green peppers.

· Used in Italian soups, sauces, stews, and meat dishes.

· Once sautéed, a battuto becomes known as a soffritto.

Mirepoix will add a distinct aroma to a dish, even if the cut up vegetables are simply added to the pot as it simmers. But sweating, smothering, or browning (pincage) them in fat significantly changes the flavor.

Brown Veal Stock from Culinary Fundamentals

2011-12-03T07:33:00.000-08:00

The American Culinary Federation

Yield: 4 quarts

Categories: Soup

Source: Culinary Fundamentals pg. 312
Copyright: Prentice Hall

Brown Veal Stock from Culinary Fundamentals

4 fluid ounces Oil
8 pounds Veal bones, including knuckles and trim
6 quarts Cold water
1 pound Mirepoix
6 ounces Tomato paste
1 each Sachet d'épices

1. Condition the roasting pan: Heat the pan and enough oil to lightly film the pan in a 425° to 450°F/220° to 230°C oven. Add the bones to the pan and return to the oven. Roast the bones, stirring and turning from time to time, until they are a deep brown, about 30 to 45 minutes.

2. Transfer the bones to a stockpot and add all but 1 cup of the cold water. Deglaze the roasting pan with 1 cup of water and add the released drippings to the stockpot. Bring the stock to a simmer slowly over low heat. Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary, for about 5 hours.

3. While the stock is simmering, heat a medium-size rondeau over medium-high heat. Add enough oil to film the pan. Add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, about 15 to 20 minutes. Add the tomato paste and continue to cook, stirring frequently, until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add a few ladles of the stock to the rondeau and stir well to release the drippings; add this mixture to the stock along with the sachet at the same time.

4. Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body, about 1 more hour.

5. Strain the stock. It may be used now (degrease by skimming if necessary), or it may be rapidly cooled and stored for later use.

Notes: VARIATIONS:

Brown Game Stock (Jus de gibier) – Replace veal bones with an equal amount of game bones. Include fennel seeds and/or juniper berries in a standard sachet d'épices.

Brown Lamb Stock (Jus d'agneau) – Lamb stock can be flavored with one or more of the following herbs and spices in a standard sachet dépices: mint stems, juniper berries, cumin seeds, caraway seeds, rosemary.

Brown Pork Stock (Jus de porc) – Stock made with fresh or smoked pork bones is often used as an ingredient in bean or potato dishes or pork- or ham-based soups. Add one or more of the following herbs and spices to a standard sachet d'épices: oregano stems, crushed red pepper, caraway seeds, mustard seeds.

Brown Chicken Stock (Jus de Volaille) – Replace the veal bones with an equal weight of chicken bones and lean trim.

Brown Duck Stock (Jus de Canard) – Replace the veal bones with an equal weight of dick bones and lean trim (or bones of other game birds, such as pheasant). Include fennel seeds and/or juniper berries in a standard sachet d'épices, if desired.

Family Recipes - Meat/Entree Recipes

2011-12-02T22:44:00.000-08:00

From my family cookbook, organized by Janet Graden...

This picture was taken in my Mother and Father's old house last Christmas.

MEATS

BEEF

BAKED CHOPPED SUEY

Brown: l lb.+ hamburger 2 onions cut up

very little salt and pepper 1 cup chopped celery

Combine: 1 can mushroom soup 1 1/2 cans of water

2 cups of uncooked rice 1 can chicken soup 4 T. of soy sauce

Add all ingredients and put in a 9 x 13 greased baking dish. Cover and bake for l hour at 350 degrees. Remove from oven and cover with chow mien noodles and return to oven and bake for 15-20 minutes more.

BEEF HEART

(Grandma Graden)

Let heart half thaw. Slice 1/4+ inch thick. Roll in flour, salt, and pepper. Fry in oil until brown on both sides. Simmer for approximately 30 minutes before serving.

BEEF STROGNAOFF

1 1/2 lb. sirloin (cut in 1 inch pieces) roll meat in flour before cooking. Brown in small amount of oil.

Blend 1 can mushroom soup, 3 T. catsup, about 1 1/2 T. Worcester sauce, salt, pepper, and 1 sour cream. Put sauce over the browned meat. Stir quickly until mixture is hot, do not boil. Mixture will separate if cooked to long. Serve over rice or noodles.

COCKTAIL MEATBALLS

1 lb. ground beef 1/2 cup cry bread crumbs 1/3 cup onions 1/4 cup milk

1 egg 1 T. snipped parsley 1/2 tsp. Worcester sauce

1 tsp. salt 1/4 cup shortening 1 12 oz. bottle chili sauce

1 jar grape jelly

Mix the first 9 ingredients. Shape into 1 inch balls. Bake or fry till brown. Heat chili sauce and jelly in skillet until jelly is melted. Add to meatballs and stir until coated. Simmer 30 minutes. Recipe can be kept warm in a crock pot.

ANOTHER VERSION

4 ½ lb. ground beer 4 eggs 4 tsp. salt 2 cups bread crumbs

4 T parsley 1 cup milk 1 1/3 cup onions

2 tsp. Whorchester Sauce

CROCK-POT PIZZA

(Leanne Kersey - teacher friend)

1 1/2 lb. ground beef 1 chopped onion 1 chopped green pepper 1 pkg. pepperoni

1 can mushrooms 1 (16 oz.) bag kluski noodles 1 (16 oz.) Pizza sauce

1 (16 oz.) spaghetti sauce 8 oz. shredded cheddar 8 oz. shredded mozzarella

Brown beef, onion and pepper; drain. Add sauces and simmer. Cook noodles as directed. Put 2 layers in crock pot. Beef mixture, noodles, cheese and pepperoni. End with cheese. Cook on low until heated thoroughly.

DUNKEE 15 MINUTE CASSEROLE

Dorothy Yarbrough

4 cup (1/2) bag frozen potato rounds 1 lb. ground beef

1 pkg. 10 oz. broccoli thawed 1 can French fried onions

1 med. tomatoes, chopped (optional) 1 can cream of celery soup

1/3 cup milk 1 cup shredded cheddar cheese

1/8 tsp. black pepper 1/4 tsp. garlic powder

Place potatoes on bottom and sides of 8 x 13 inch casserole. Bake uncovered at 400 degrees for 10 minutes. Brown beef in large chunks, drain. Place beef, broccoli, 1/2 cup French fried onions, tomatoes, on potatoes. Combine soup, milk, 1/2 cup cheese, and seasoning. Pour over beef mixture. Bake covered at 400 for 20 minutes. Top with remaining cheese and onions. Bake uncovered for 2 to 3 minutes longer.

ELEGANT STEAK AND RICE

1 1/2 lb. tenderized round steak 1 1/2 T. Vegetable Oil 2 large onions cut in rings

1 can mushrooms or fresh 1/2 cup dry sherry 1 1/2 tsp. garlic salt

1 can cream mushroom soup 3 cups hot cooked rice

Cut steak into thin strips. (Hint: It helps if meat is half frozen in order to slice thin enough.) In a large skillet, brown meat in oil using high heat. (I usually do not include the oil - less fat.) Add onions, mushrooms, and garlic. Blend sherry, soup, and water. Add to meat and simmer covered 1 hour or more. Serve over rice.

FABULOUS MEAT BALLS

(Grandma Yarbrough)

Take your favorite meatball recipe. Broil under broiler on a jelly roll pan. (Meatballs can be browned all at once). Use 2-3 lbs. Meat.

In a large baking dish, arrange meatballs, l large green pepper cut in chunks, 2-3 carrots cut into strips, and 1 medium #12 can chunk pineapple.

In sauce pan heat 1 (8 oz.) jar grape jelly, and 1 (12 oz.) jar chili sauce. Pour over meat and bake 30-40 minutes. Serve with rice. Recipe maybe cooked in slow cooker.

FLANK STEAK SKILLET MEAL

1 1/2 lb. flank steak 1 cup carrots (cut up) 2 T. fat 1 cup peas (fresh/canned)

2 T. butter 1 cup diced celery (drained) 1 cup tomatoes (fresh or canned(

1/2 cup water

Score steak around edge to prevent curling. Season ad dredge in flour. Pound flour into steak. Heat fat and butter in skillet on high. Turn switch to medium low and for browning of steak on each side. Brown well, add water, cover, and allow to steam. Turn switch to simmer and cook for one hour. Add vegetables and cover. Switch to high until steam appears. Then turn switch to simmer and cook for 20 minutes.

HOME MADE SALAMI

1 cup water 2 lb. hamburger 1/2 tsp. garlic salt 1 tsp. cracked black pepper

2 tsp. liquid smoke 3 T. Quick cure salt 1 tsp. mustard seed

Mix spices with water, then add hamburger. Make into 3 rolls. Wrap in aluminum foil. Shiny side in. Put in refrigerator for 24 hours. Then bake at 350 degrees for 1 1/2 hours.

LASANGA

(Aunt Irene)

2 lbs. Ground beef 1 large onion 1 tsp. oregano 1 clove garlic

Brown beef, onion and garlic and add oregano.

After beef has been cooked, add l large can tomato paste and 1 large can tomato sauce.

Cook according to directions 8 or 10 pieces of lasagna. (Optional: Noodles maybe used uncooked. You may have to add a little more liquid.)

Other ingredients needed: 1 pkg. Swiss cheese 1 pkg. mozzarella cheese

1 large pkg. (8 oz.) cream cheese 1 carton cottage cheese

Not all cheese is used depending on the size of casserole.

Use a 9 x 13 greased casserole dish. Put a small amount of the meat sauce in dish. Add a layer of noodles topped with cottage cheese and Swiss cheese. Add more meat sauce and more noodles. Add mozzarella cheese and cream cheese. Top with rest of meat sauce. Garnish with parmesan cheese, olives, green peppers, and mushrooms if desired. Bake at 350 degrees for 40 minutes. (Recipe is good when baked the day before. Refrigerate to hold over night. Reheat to serve with garlic bread and salad.

MEATBALLS

(Aunt Marcia)

2 lb. ground beef 1 pkg. onion soup 1 cup sour cream 1 egg

1 1/2 cup dry cracker crumbs

Combine and roll balls in 1/2 cup flour and 1 tsp. paprika. Brown in butter either in frying pan or bake in jellyroll pan in oven at 350 degrees until done. Turn over balls frequently while cooking. Add to baking dish, meatballs with 1 can cream of chicken soup with 1/4 cup water. Cook 1/2 hour or more.

MEATBALLS (SPICEY)

3 lb. ground beef 1 can (12 oz.) evaporated milk 1 cup oatmeal 2 eggs

1 cup cracker crumbs 1/2 cup chopped onions 1/2 tsp. garlic powder

2 tsp. salt 1/2 tsp. pepper 1 tsp. chili powder

SAUCE: 2 cups catsup 1 cup brown sugar 1/2 tsp. liquid smoke

1/4 cup chopped onion 1/2 tsp. garlic powder sprinkle of hot sauce

Mix and put in walnut size balls. Freeze solid. To cook place meatballs in pan pour on sauce and bake at 350 degrees for 1 hour. Yields 80 meatballs.

OLD TIME STUFFED PEPPERS

Dorothy Yarbrough

For crisp pepper shells don't pre-cook.

8 medium green peppers 1 lb. ground beef with 1/2 onion

1 1/2 cup fresh corn (3-4 ears) or 1 12 ounce whole kernel corn drained

8 oz. can seasoned tomato sauce 1 tsp. Worcester sauce

1 cup soft buttered bread crumbs 2 cups shredded sharp process cheese

Cut off tops of green peppers, remove. Pre-cook pepper cup in boiling salt water for 5 minutes. Drain and sprinkle insides with salt.

Brown meat and onion, add next 5 ingredients, simmer until hot through about 5 minutes. Add cheese and stir until melted. Stuff peppers, stand upright in 11 X 7 X 1/2 baking dish. Sprinkle tops with crumbs. Fill baking dish with 1/2 inch of water. Bake uncovered at 350 degrees for 40 minutes.

PITA OR POCKET BREAD

(Grandma Yarbrough)

1 tsp. Salt 1/4 tsp. Sugar 3 1/2 to 3 3/4 cups flour

1 pkg. yeast 1 T. oil corn meal

1 1/3 cups water

Combine salt, sugar, yeast, and 1 1/2 cups flour. In pan heat 1 1/3 cups water and oil to 120-130 degrees, then with mixer on low gradually pour liquid into dry ingredients beat till just mixed. Beat 2 minutes at med. speed with spoon stirring in additional flour to make soft dough. Turn onto floured surface. Knead about 5 minutes and add more flour as needed. Place dough in greased pan. Let rise to double. Punch down cut into 6 pieces. Let rise 30 minutes. Sprinkle cookie sheet with corn meal. Roll dough into 6 in circles. Place 2 on each pan and let rise 45 minutes or until double. Bake 8 to 10 minutes in 475 degree oven. Cover. Cool 5 minutes and then package to keep moist. To reheat wrap in foil and heat 10 minutes at 375 degrees.

FILLING: 1 lb. Ground beef, 1/2 cup onion, 1 medium apple, 1/4 cup raisins, 1 1/4 tsp. Salt, 1 tsp. Curry. Brown and drain meat, cover and simmer 5 minutes. Serve with yogurt and sour cream.

SPAGHETTI CASSEROLE

14 oz. spaghetti

3 large green peppers, chopped

2 large onions, chopped

2 sticks oleo or butter

15 oz. can tomato sauce

1 can cream of mushroom soup

1 can black pitted olives, drained and sliced

3 lb. hamburger

White Sauce:

4 cup milk

1 lb. Velveeta cheese, cubed

½ cup flour

Topping – Bread Crumbs

1. Sauté together until tender, chopped peppers & onions with 1 stick oleo.

2. Add: tomato sauce, olives, mushroom soup. Simmer 45 minutes.

3. Brown & drain hamburger

4. Make white sauce: Melt 1 stick oleo, add ½ cup flour, then 4 cups milk. Stir constantly until thickens. Add 1 lb. Velveeta cheese. Cubed.

5. Cook spaghetti, drain

6. Layer as follows: spaghetti, tomato sauce, hamburger, white sauce, bread crumbs.

7. Bake at 350 degrees for 45 minutes.

Yield: 2 9 x 13 pans.

THREE-PEPPER CALZONES (Yield 4)

Dough:

2 ¼ - 2 ¾ cups flour ¼ cup corn meal

1 envelope of rapid rise yeast ¾ tsp. salt

1 cup warm water 1 T olive oil

3-Pepper Cheese Filling:

1 ½ cups sliced bell peppers (red, green, yellow)

1 medium onion sliced

1 cup grated provolone cheese

2 ounce pepperoni, cut into thin strips

2 cloves garlic, minced

1 ½ cups grated mozzarella cheese

Olive oil

1 tsp. crushed red pepper.(optional)

Meat Mixture – Cook in skillet. Cook until tender (10-15 minutes stir in cheeses. Let cool.

In large bowl. Combine 1 cup flour, cornmeal, yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic. (8-10 minutes). Cover and let rest for 10 minutes. Divide into 4 equal pieces. Roll into 8 inch circles. Place 1 cup meat mixture in one half of each circle: moisten edges. Fold dough over filling. Press with forks to seal. Place on greased baking sheet. Make 3 one inch slits on top. Brush top with olive oil. Bake at 400 degrees for 25 minutes or until done. Serve warm.

ROAST BEEF

Dorothy Yarbrough

3 lb. roast beef potatoes (chunked) carrots onions

bay leaf (whole) salt & pepper

Place all ingredients in large roast pot. Cook at 350 degrees while at church until burnt. (Janet puts 3/4 inch of water or more to help make the gravy and then roast).

GRAVY

Juice from above roast add salt and pepper

For thicker put flour and water in a shaker to mix. (Janet uses 2-3 T. corn starch stirred in cup of water. Also I add browning and seasoning sauce for color).

SPAGETTI SAUCE WITH MEAT

Brown hamburger in skillet with onion and/or garlic. Hamburger maybe put into balls or loosely cooked. After cooking pour off grease. Add 1-2 can tomato sauce, salt and pepper, and chili powder. (May substitute with 1-2 pkg. spaghetti seasoning.) Let simmer till boiling over a moderate flame stirring occasionally.

Boil spaghetti following directions on package. Pour sauce over spaghetti. Add grated cheese. Sauce maybe cooked in slow cooker.

SPICY SOUTHWESTERN BEEF AND CORN CHIPS

1 1/2 lb. ground beef 1 cup coarsely chopped onion 1 clove garlic finely minced

2 T. salt 2 tsp. chili powder 1/2 tsp. oregano 1/4 tsp. pepper

1 can 1# tomato 2 cups shredded cheddar 1 bag of corn chips (6 oz.)

Sauté beef, onions, and garlic until onion is soft and meat is lightly browned. Add seasoning and tomatoes. Cover and simmer until meat is cooked and flavors blended (approximately 25-30 minutes). Stir in 1 cup of cheese - allow cheese to melt. Stir in 2 cups corn chips and sprinkle with remaining cheese. Corn chips may be omitted and meat served on buns. Serve 6.

STIR FRY

Cook in wok: Thinly sliced beef, pork, or chicken Soy Sauce chopped garlic

Add vegetables: sliced carrots, sliced onions, chunks of peppers, broccoli, cauliflower

Mushrooms, water chestnuts, bean sprouts and any other desired vegetables.

Cook until just barely cooked. Vegetables should not be over cooked. Serve over rice.

STROGANAUGH

Serve over noodles or rice.

Brown ground beef. Sauté 1/2 cup minced onions in 1/4 cup oleo.

Stir in 2 T. flour with 2 tsp. salt and pepper to taste.

Add fresh or canned mushrooms with 1 can cream mushroom soup.

Add 2 T. parsley.

Combine all ingredients and add 1 cup sour cream at last right before serving.

Serve over noodles or rice.

STUFFED ROUND STEAK

Round steak, cut 1/2 inch thick 1/2 cup soup stock 3 cups soft bread crumbs

3 T. shortening 1/2 cup chopped onion 1/4 cup water

1/4 cup chopped celery 1 T. chopped parsley 1/2 tsp. powdered sage

1/2 tsp. salt pepper to taste

Combine bread crumbs, onion, celery, parsley, seasoning, and enough stock to moisten. Spread stuffing on steak and roll like jelly roll. Tie in several places or fasten with skewers. Brown roll on all sides in hot shortening. Add water. Cover tight with a lid and cook slowly about 1 1/2 hours or until meat is tender. Remove to hot platter and make gravy with drippings in pan. Makes 6 to 8 servings.

SWEDISH MEATBALLS

1 lb. ground beef 1 small onion, grated 1 cup bread crumbs 1 tsp. salt

1/4 tsp. allspice 1 egg 1/2 cup milk (enough to moisten)

1/8 tsp. pepper 1 can mushroom soup

Mix all ingredients except soup. Make 1 inch balls and brown either in skillet or on cookie sheets in oven. Cover with soup and heat in 350 degrees oven for up to an hour.

Could bake in crock pot.

TONGUE

(Grandma Graden)

Cover thawed tongue with water, salt, pepper, and a little sage. Add 1 onion and celery leaves. Simmer a good 3 hours. Peal skin off. Set back in water till cool. Slice thin and serve with cheese and bread.

TORTILLA PIE

Bake 325 degrees for 30 minutes.

1 1/2 lb. ground beef onions chopped and browned salt and pepper

1 tsp. chili powder 1 can corn drained 2 cups tomato sauce

Heat thoroughly. Put tortilla on bottom, then a layer of meat mixture and grated cheese. Then another layer of tortilla, meat, and cheese on top.

FISH

SALMON MOUNDS WITH CURRY MUSHROOM SAUCE

(Grandma Yarbrough)

1 small onion, minced 1/4 cup minced parsley 1/4 cup melted butter

1/4 tsp. salt milk dash of nutmeg 1 can (1 lb.) salmon

3 cups soft bread crumbs 1 can cream of mushroom soup 2 eggs

1/2 tsp. curry powder 1/2 tsp. paprika 1/4 tsp. poultry seasoning

2 stuffed olives sliced

Cook onion in the butter until golden. Drain salmon, reserving liquid. Add enough milk to liquid to make 1/2 cup. Mix onion, salmon, liquid, crumbs, eggs, poultry seasonings, parsley, salt, and nutmeg. Shape into 7 mounds in large shallow baking dish. Mix 1/2 cup milk, soup, curry powder, and paprika. Pour around salmon. Top each salmon with a slice of olive. Bake uncovered in a moderate oven (350 degrees) for about 45 minutes. Makes 6 servings.

Tuna Mounds: Use above recipe and substitute 2 cans (7 oz.) tuna for the salmon. Drain tuna. Use 1/2 cup milk for the liquid.

SALMON PATTIES

1 can of salmon 2 eggs 1/2 loaf of bread

Open can salmon and put in a bowl. Remove the backbones, but leave the liquid. Add eggs and break up the bread into pieces. Mix together. Easiest way to mix is with your hands. Make patties (approx. 1/2 cup each). Put in a hot frying pan of 1/4-1/2 in. of oil. Cook till brown on both sides. It is ready to serve.

TOMATO AND SHRIMP ORZO

(Aunt Luveda)

(From a Southern Living Cookbook)

2-3 cups diced tomato (Roma) 2 T. fresh dill or 1/2 tsp. dried dill 1 tsp. olive oil

1 T. parmesan cheese 1 tsp. minced garlic 1/2 tsp. salt

1/2 cup feta cheese crumbled 1-10oz. pkg. spinach squeezed dry 1/4 tsp.pepper

3/4 to 1 lb. cooked shrimp 1 cup orzo cooked

Mix all ingredients in casserole dish. Can be made ahead of time. Cook in microwave 15 minutes until hot stirring once half way through.

PORK

BARBECUED SPARE RIBS

SAUCE: Mix all together.

2 T. vinegar 1 tsp. chili powder 2 T. whorchester sauce 1/4 tsp. pepper

1/2 tsp. salt 1/2 cup catsup 1 T. brown sugar May add water

1 tsp. paprika

Depending on the amount of meat I sometimes double the recipe. Put sauce on meat and cover. Bake in a slow oven (300-325 degrees).

BREADED PORK CHOPS

Dip in flour, then egg thinned with a couple of T. of water. Then dip meat in bread crumbs. Brown first in hot oil or put a tiny bit of butter on top of the crumbs. Bake in oven 350 degrees for 30-60 minutes depending on the size of pork chops.

BRUNCH CASSEROLE

(Aunt Carol Lowe)

Butter 9 x 13 cake pan.

On bottom put 8 slices of bread, 8 slices of cheese, 8 cooked ham slices, and cover with 8 slices of bread. Mix 1 1/2 tsp. dry mustard, 7 beaten eggs, 1 tsp. salt, and 3 cups milk. Pour over bread, ham, and cheese. Refrigerate in a covered dish overnight. The next morning dot with butter. Sprinkle with 2 cups corn flakes. Bake for 1 hour or till set at 300 degrees.

CHOPS AND BEANS

Soak overnight 2 lb. dried navy beans. Cook in 1 qt. water.

Add: 1 onion chopped pepper to taste 2 cans tomato soup 1 tsp. salt

1/2 cup brown sugar 2 T. molasses 1 tsp. dry mustard

1 T. powdered ginger 1/4 tsp. caraway seed 6 smoked pork chops or ham

Cook beans until tender about 2 hours. Drain off liquid except for 2 cups of liquid. Stir in next 9 ingredients continue to cook for 1/2 hour. Ladle in a baking dish some of the beans then add 2-3 chops. Pour the rest of the beans then add the remaining chops. Add remaining bean liquid as needed. Cover and bake at 325 degrees for 2 hours. Remove cover during the last 1/2 hour to brown. Makes 6 servings. I think this would be a good recipe for a slow cooker.

CORN DOGS

2/3 cup corn meal 1/3 cup flour 1 tsp. salt 1 cup milk 2 T. oil 8-10 hot dogs

When I made recipe I added more flour. It makes for 15 plus dogs.

CREAMED HAM AND PEAS

2 T. minced onion 3 T. butter 3 T. flour 1 1/2 cups milk, scalded

2 cups fresh cooked peas 1 1/2 cups diced cooked ham 1 tsp. chopped parsley

salt and pepper

Sauté onion in butter until onion is soft and yellow. Blend in flour slowly adding scalded milk. Cook until smooth and thick, stirring the whole time. Add ham, peas, parsley and seasonings, heat thoroughly and serve over rice. Serves 6 to 8.

HAM BALLS

(Sorority)

1 ¾ lbs. smoked ham

1 ½ lbs. lean pork

2 eggs

1 cup milk

1 ½ cup cracker crumbs

½ tsp. salt

½ tsp. pepper

½ cup vinegar

1 ½ cup brown sugar

½ cup water

1 T dry mustard

Have ground together at the grocery store – 1 ¾ lbs. smoked ham and 1 ½ lbs. lean pork. Add eggs, crumbs, salt, pepper, and milk. Shape into loaves size of medium baked potatoes.

Put in 9 x 13 pan. Mix vinegar, sugar, water and mustard. Bring to boil. About 5 minutes. Pour over loaves. Bake at 350 degrees for 1 ½ hours. Baste. Can put crushed pineapple on loaves. Makes about 15 balls. You can make and freeze ahead of time.

HAM TETRAZENEE

(Grandma Graden)

1/4 cup finely chopped onion 1/2 cup melted butter 1/2 lb. fresh mushrooms sliced

1/3 cup flour 2 cups milk 2 cups half n half 2 T. cooking cherry (optional)

1/4 tsp. salt dash of garlic salt & pepper 3/4 shredded parmesan cheese

1 (7 oz.) pkg. spaghetti cooked 2 cups small thinly sliced cooked ham pieces

Sauté onion in butter until transparent. Add mushrooms and cook until tender. Blend in flour. Stir in milk and half n half slowly, so it doesn't lump. Continue stirring until mixture is smooth and thickened. Add sherry, salts, and pepper. Mix together 1/2 cup shredded parmesans, spaghetti in bottom of 2 qt. greased shallow baking dish. Cover with alternative layers of sauce and ham ending with sauce. Sprinkle with remaining cheese over top. Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes. Makes 6 to 8 servings or more.

(When doubling use a 2 lb. box.)

HEADCHEESE

Leave skin and ears on. Boil - don't put brains, eyes, or teeth in.

Let cool. Cut meat off bone. Season with salt, pepper or red pepper and garlic. Take nylon hose and pour meat into socks and refrigerate. Slice and serve as a lunch meat.

POTATO-SAUSAGE CASSEROLE

1 lb. bulk pork sausage 1 can cream of mushroom soup 3/4 cup milk

1/2 cup onion, chopped 1/2 tsp. salt 1/4 tsp. pepper 1/2 lb. grated cheese

3 cups raw potatoes sliced

Brown and drain well onions and sausage. Mix soup, milk, salt, and pepper. Mix altogether and put in casserole. Bake covered 350 degrees for 1 1/2 hours. Optional:

May add whole mushrooms.

POULTRY

BROCHILLI AND CHICKEN

1 T vegetable oil 4 boneless Chicken Breast

1 can Cream of Chicken soup 1 ½ cup of water

1/3 tsp. paprika ¼ tsp. pepper

1 ½ cup uncooked minute rice

2 cup frozen broccoli

Heat oil in skillet. Add chicken and brown. Remove chicken. Add soup, water paprika and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional pepper and paprika. Cover and cook over low heat. The last 5 minutes uncover.

BUFFALO CHICKEN WINGS

Dorothy Yarbrough

2 1/2 lb. chicken wings (12-15 wings)

6 T. (3 oz.) Durkee Redhot sauce, for hotter wings use 3/4 cup (6 oz)

1/4 cup (1/2 stick) butter or oleo melted

DEEP FRY METHOD: Split wings at each joint and discard tips; pat dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Toss wings in sauce to coat completely.

NO FRY METHOD: Split wings at each joint, discard tips and pat dry; place in baking dish. Combine hot sauce and butter; pour over chicken wings. Cover and marinate in refrigerator for 3 hours or overnight. Turn several times. Bake wings, uncovered, at 325 degrees for 30 minutes. (At this point, wings can be refrigerated for later use.) Just before serving, place wings on broiler pan; reserve marinade. Broil wings 3-4 inches from heat for 4 to 5 minutes on each side. Turning until brown and crisp. Serve reserved marinade with wings for individual dipping, adding additional hot sauce if desire. Makes 24 to 30 individual pieces.

CHICKEN A LA KING

Dorothy Yarbrough

1 T butter or oleo 2 T. chopped green peppers

1 can (1 1/4 cups) condensed cream of chicken soup

4 T. chopped pimento 1/4 cup milk

1 cup diced cooked chicken 4 baked patty shells (or biscuits)

Melt butter in saucepan: add green peppers, and cook until tender. Stir in soup, then milk, add chicken and pimento. Cook over low heat about 5 minutes. Serve in hot patty shells. Fixing time: 15 minutes. Serve 4.

BREAKFAST EGGS

Ben Thornton's favorite

1 1/2 lb. sausage or ham 9 eggs

1 tsp. salt 1 cup shredded cheddar cheese

3 cups milk 3 slices of white bread cut in cubes

Cook sausage and drain, pat with towel. Combine eggs (beaten), milk, salt, stir in cheese, bread, and sausage. Pour in greased 9 x 13 man. Refrigerate overnight. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes.

CREAMY EGGS

Dorothy Yarbrough

2 T. margarine 1/2 tsp. salt 1/8 tsp. pepper 3 oz. cream cheese

6 eggs 1/2 cup milk

Melt margarine over low heat. Beat cream cheese until creamy and add eggs to beat. Add milk and blend. Pour mixture in frying pan. Cook until set.

BREAKFAST PIZZA

Dorothy Yarbrough

1 lb. bulk pork sausage 1 pkg. (8) refrigerated crescent rolls

1 cup frozen loose-packed hash brown potatoes

1 cup shredded sharp cheddar cheese 5 eggs 1/8 tsp. pepper

1/4 cup milk 2 T grated Parmesan cheese 1/2 tsp. salt

In a skillet, cook sausage until browned; drain off excess fat. Separate crescent dough into 8 triangles. Place in ungreased 12 inch pizza pan, with points toward center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. In a bowl, beat eggs, milk, salt, and pepper. Pour into crust. Sprinkle parmesan cheese over all. Bake in 375 degree oven for 25 to 30 minutes. Makes 6 to 8 servings.

EGG CASSEROLE

(West School Teacher)

For several people you will need to double recipe. (Although I just double the eggs, bread and cheese.)

5 slices of bread cubed 8 oz. mild cheddar cheese 1 lb. bacon fried - crumbled

stick of butter pint of milk 3 eggs

Beat butter eggs and milk together in bowl. Layer bread in the cake pan; then the cheese and bacon. Pour liquid mixture over it. Bake at 350 degrees for at least 45 minutes, but if you double recipe cook a little longer.

EGG CASSEROLE

(West School Teacher)

1 cup grated cheddar or Velvetta cheese 6 eggs 2 cups milk

1/2 tsp. dry mustard 2 slices toast, crumbled 1 lb. sausage fried, drained & crumbled

Pat sausage in paper towels to remove grease. Place all ingredients in baking dish and cover. Bake at 350 degrees for 30 minutes. Remove cover and bake 15 minutes more.

BEER BUTT CHICKEN

1 whole chicken spices 1 can of beer

Clean chicken washing inside and out. Rub spices such as garlic, salt pepper, poultry seasoning on the outside of chicken. Pour some of the beer 1/4 of the beer out of the can. Stick the can of beer up the inside of the whole chicken. It creates a tripod for the chicken to sit. Chicken may be broiled in the oven or on a grill. It is best to put foil when using the grill so it doesn't flame up. In the oven use an aluminum covered jelly roll pan. It takes about 1+ hours to cook. When brown it is ready to serve.

CHICKEN AND RICE

(Grandma Yarbrough)

1 can cream of mushroom soup 1 1/2 cup raw rice 1 can cream of celery soup

1 chicken cup up 1 can water 2 pkg. onion soup

Mix first 4 ingredients. Lay chicken skin side up. Cover with 2 pkg. onion soup mix. Cover tightly with a lid. Bake at 325 degrees for 2 1/2 hours.

CHICKEN CACCIATORE

(Pat Kuta)

2-3 lb. chicken cut up and/or sausage links 1/4 cup olive oil 1/2 cup flour

2 cups onion cut in rings 1/2 green peppers 2 cloves of garlic

1 can tomatoes chopped 1 can tomato sauce 1 tsp. salt

mushroom & olives chopped 1/4 tsp. oregano

Cook chicken and sausage. Add meat to rest of ingredients. Serve over spaghetti.

CHICKEN CASSEROLE

2 cups diced cooked chicken 1 cup chicken broth 1 (7 oz.) creametts (uncooked)

1/2 green peppers diced 1 (2 oz.) jar pimento cut 1/2 lb. grated cheddar cheese

2 cans cream of mushroom soup 1 small onion chopped 1 cup milk

3/4 cups celery sliced 1 tsp. salt pepper

Mix together. Pour into greased casserole. Refrigerate overnight. Bake 350 degrees for 1 hour and 15 minutes.

CHICKEN OR TURKEY LOAF

4 cups ground chicken 2 cups bread crumbs 1 cup chicken or turkey broth

2 beaten eggs 2 tsp. salt (if chicken is cooked in salt water, use less salt)

1/4 tsp. pepper a little sage onion (medium) grated

Mix altogether and bake at 350 degrees for 1 hour.

DEEP FRIED TURKEY

1 cup water 1/4 cup salt 1 tsp. garlic juice 1 tsp. Tabasco 1 T. onion juice

1 T. lemon juice

Baste outside with red pepper. Deep fry small birds (3 1/2 minutes per pound). Big birds over 15 pounds cook 3 minutes per pound. Grease temperature should be 350 degrees.

TURKEY

(Grandma Yarbrough)

Let turkey thaw overnight in refrigerator. Finish thawing in cold water in kitchen sink. Wash turkey well. Rub salt on the inside and outside. Put in turkey roaster. You may stuff turkey with dressing. Put it in body and neck cavity. Pour melted oleo all over the turkey. Cover with a foil tent. Roast 325 degrees for 5+ hours or as directed on outside of package.

CORN BREAD DRESSING

4 cups dry seasoned bread crumbs 1 tsp. poultry seasoning or sage

4 cups coarsely crumbled corn bread (Make up a batch ahead of time and freeze)

dash of pepper salt to taste 1 eggs beaten broth for desired consistency

Cook till tender: 1 /2 cup oleo or butter, 1 cup finely chopped celery, and 1/2 cup chopped onion.

Toss together breads seasonings, and other ingredients. This makes enough for a 10 lb. turkey. Extra maybe put in a greased casserole.

BROTH

To make broth: Take turkey neck-bone, salt and pepper, liver, gizzard, heart, an onion, stick of diced celery, and a diced up carrot. Cover with water and cook till done (3-4 hours).

WHITE CHILLI

Soak 1 lb. of navy beans or use 2 jars of beans that have been drained and rinsed. Boil till done chicken breast in water. 3 cups of chicken breast is needed. Save the broth. You will need 6 cups of broth. I bought 1 large can of chicken broth. Cook 1 T. olive oil, 2 onions, 2-3 garlic cloves, 1 1/2 tsp. oregano, white pepper, 1 tsp. cumin, dash of tobacco sauce, and 2 (4 oz.) chili peppers.

Put all ingredients in slow cooker. Cook 1-2 hour. Option: at the end you may add 1 1/2 to 2 cups of braided monteray jack cheese until melted.

MARINADE SAUCE

(Lori Thornton)

1/3 cup lemon juice 1/4 cup Worcestershire sauce

3T. balsamic vinegar

1 T. olive oil 2 tsp. (or more) finely chopped garlic

Mix together and marinate chicken or beef for 2 hours or overnight.

USING DRY EGGS FOR FAMILY MEALS

(USD of Public Aid)

One ounce of egg mix equals one whole egg. To use egg mix in place of fresh whole eggs, use 1/4 egg mix and 1/4 cup water for one egg. Use egg mix right away after mixing with water or other liquid.

SCRAMBLED EGGS

1 1/2 cups dry egg mix, packed 1 1/2 cups water

Put egg mix and water in a bowl. Beat until lumps are gone. Pour mixture in a heated, greased fry pan. Cook and stir over medium heat until eggs are firm and well cooked.

Makes 2 1/2 cups or 6 servings, about 1/3 cups each. NOTE: for one serving use 1/4 cup egg mix, packed, and 1/4 cup water.

FRENCH TOAST

1 1/2 cup dry egg mix, packed 2 cups water 12 slices bread

oleo or butter for browning

Put egg mix and water in a bowl. Beat until lumps are gone. Spread a little oleo or butter in a heated fry pan. Dip bread in egg mixture to cover both sides. Cook in fry pan over medium heat until brown on one side. Turn bread and brown the other side, using a little more oleo or butter if needed to keep from sticking. Makes 6 serving, 2 slices each.

SCAMBLED EGGS WITH MEAT

Use the recipe for scrambled eggs. Add 1 cup cut-up canned chopped meat or canned luncheon meat before cooking the eggs.

PANCAKES

2 cups flour 4 tsp. baking powder 1 tsp. salt 2 T. sugar 1/4 cup dry egg mix, packed

1/4 cup water 1 1/2 cup milk 1/3 cup melted fat or oil

Mix flour, baking powder, salt and sugar. Set aside. Put egg mix and water in a large bowl. Beat until lumps are gone. Add egg mixture, milk, and fat or oil to the flour mixture. Stir just until mixed, leaving batter lumpy. Cook pancakes on heated, greased fry pan until covered with bubbles. Turn pancakes and brown the other side. Makes 12 to 18 pancakes.

CORNBREAD

1 cup cornmeal 1 cup flour 4 tsp. baking powder 1/4 cup sugar

1/2 tsp. salt 1 1/4 cups milk 1/4 cup dry egg mix, packed

1/4 cup melted fat or oil

Put the cornmeal, flour, baking powder, sugar, salt, and egg mix in a bowl. Mix well. Add Milk and fat or oil. Stir just until mixed. Fill a greased baking pan half full. Bake at 400 degrees about 25 minutes or until browned.

MUFFINS

2 cups flour 1 T. baking powder 1/2 tsp. salt 1/4 cup sugar 1 1/4 cups milk

1/4 cup dry egg mix, packed 1/4 cup melted fat or oil

Put flour, baking powder, salt, sugar, and egg mix in a bowl. Mix well. Add milk and fat or oil. Stir just until mixed, leaving batter lumpy. Fill greased or lined muffin pans 2/3 full. Bake at 400 degrees 20-25 minutes until muffins are browned. Makes 12 muffins.

MEAT LOAF

1medium size onion 1 lb. ground beef 1/4 cup dry egg mix, packed 1 tsp. salt

3/4 cup uncooked quick rolled oats 3/4 cup tomato sauce 1/4 tsp. pepper

Finely chop onion. Mix all ingredients well. Shape into a loaf. Put in a baking pan. Bake at 350 degrees about 1 hour until well cooked. Makes 6 servings. NOTE: Use only 1/2 cup tomato sauce, if you like, and add 1/4 cup water.

OATMEAL COOKIES

1/2 cup softened fat (oleo or butter) 1/2 cup white sugar 1/2 cup brown sugar, packed

1/4 cup dry egg mix, packed 1/4 cup water 1/2 tsp. vanilla

1/2 tsp. baking soda 1 cup flour 1/2 tsp. salt

2 cups uncooked quick rolled oats 1/2 cup raisins

Put fat, both kinds of sugar, egg mix, and water in a large bowl. Beat well. Stir in vanilla. Add flour, baking soda, and salt. Mix until smooth. Mix in rolled oats and raisins. Let stand about 10 minutes. Drop from a tsp. on greased baking pan. Bake at 375 degrees for 10-12 minutes until lightly browned. Remove from pan while hot. Makes 4 dozen cookies.

OTHER MEATS

DEER SALAMI

8lb. ground deer 4 lb. ground pork 2 T. fast curing salt 2 T. liquid smoke

1 T. onion powder 1 tsp. cumin 3 T. whole mustard seed 2 T. garlic juice

1 T. coarse black pepper 1 tsp. crushed red pepper (probably will need more)

Mix all ingredients by hand. Separate into 5 or 6 loaves. Wrap in wax paper and refrigerate for 24 hours. Unwrap and bake at 350 degrees for 45 minutes.

DEER JERKY

20 lb. deer 1 bottle of Tabasco sauce 5 oz. Worcester sauce 6 oz. soy sauce

small bottle of onion salt box of red pepper 1 bottle of liquid smoke

Marinate overnight. Bake in oven @175 degrees for 2 hours or until dry.

DEER JERKY

5 lb. deer 1 cup soy sauce 1 cup Worcestershire sauce 1 cup apple juice

1/4 cup sugar 1 T. liquid smoke 1/2 tsp. garlic salt 1/2 tsp. pepper

1 tsp. onion powder 1 tsp. mustard powder 1/2 mustard seed 3/4 tsp. garlic powder

Cook until dry.

SWEET AND SOUR RABBIT

3/4 cups flour salt and pepper 2 T. cooking oil 1 cup pineapple juice

1/4 cup sugar 1/4 cup vinegar 1 sliced green pepper 1 cup pineapple chunks

1 1/2 T. corn starch

Combine flour, salt, and pepper to taste. Roll rabbit in flour and brown. Add pineapple juice, vinegar, and 1/2 tsp. salt. Cover and simmer for 40 minutes. Add pineapple chunks and green peppers. Cook until green pepper is tender. Combine corn starch, sugar, and water. Stir gradually until mixed in. Then stir constantly for 5 minutes.

Roast Chicken with Pan Gravy

2011-12-02T22:12:00.000-08:00

The American Culinary Federation

Servings: 10

Categories: Main Dish

Source: Culinary Fundamentals pg. 460
Copyright: Prentice Hall

Roast Chicken with Pan Gravy

5 each Chickens

Salt, as needed

Black pepper, as needed, freshly ground

5 each Thyme sprigs

5 each Rosemary sprigs

Vegetable oil or butter, as needed

Mirepoix

4 ounces Onion, diced

2 ounces Carrot, diced

8 ounces Celery, diced

Pan gravy

2 ounces Flour

1/2 ounce Tomato paste (optional)

1 pint Chicken Stock, hot

1. Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.

2. Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.

3. Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.

4. Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy.

Nutritional Information per Serving (excluding unknown items): 1639 Calories; 117g Fat (65.6% calories from fat); 130g Protein; 8g Carbohydrate; 1g Dietary Fiber; 679mg Cholesterol; 544mg Sodium. Exchanges: 1/2 Grain (starch); 18 Lean Meat; 1/2 Vegetable; 12 Fat

Roast Loin of Pork from Culinary Fundamentals

2011-12-02T21:46:00.000-08:00

The American Culinary Federation

Servings: 10

Categories: Main Dish

Source: Culinary Fundamentals pg. 468
Copyright: Prentice Hall

Roast Loin of Pork

6 pounds Pork Loin, bone in

Salt, as needed

Pepper, as needed

1 teaspoon Rosemary leaves

1 teaspoon Sage leaves

12 ounces Mirepoix

2 ounces Flour

1 quart Pork or Chicken Stock (see Brown Veal Stock variations), hot

1. Remove the chine bone, leaving the ribs in. Remove the tenderloin for other use. Place the pork in a greased roasting pan; rub the outside with the salt, pepper, and herbs. (You can buy a boneless Pork Loin, this would make the need to complete this step unneeded.)

2. Tie the loin in order to get uniform cooking and better presentation.

3. Sear the Loin to lock in juices with about 2-3 Tablespoons of Vegetable Oil

4. Place the pork in a preheated 350°F oven. Roast it for 1 hour. Turn the loin and continue to roast 1 hour.

5. Add the mirepoix and roast until the pork has an internal temperature of 150°F. Transfer the roast to a hotel pan, cover loosely, and let rest in a warm place.

6. Pour about 2 ounces of fat from the roasting pan into a saucepan, and the flour to make a roux. Cook the roux over low heat for about 10 minutes to brown it lightly.

7. Place the roasting pan on a range. Scrape it to loosen the browned drippings. Simmer the stock until the mirepoix is tender, strain it, and bring it to a boil again. Degrease the pan. Add the stock to the cooked roux and stir the mixture, until it is thickened and smooth. Strain through a fine china cap and adjust the seasoning to taste. Hold the gravy for service. Slice the meat between the ribs and serve it with 2 ounces of gravy poured around the meat.

Nutritional Information per Serving (excluding unknown items): 298 Calories; 12g Fat (38.0% calories from fat); 35g Protein; 9g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 122 mg Sodium. Exchanges: 1/2 Grain (starch); 5 Lean Meat, 1 Vegetable; 1/2 Fat.

My Dad's Apple Salad with a twist

2011-12-02T08:35:00.000-08:00

My dad originally made this apple salad one day many years ago when my siblings and all were young and we lived on the farm. I attribute my cooking different uncharted foods to my dad's creations. I can remember eating brains and much more! (yeah, I said brains! not bad with scrambled eggs...)

The twist in this salad, he used chocolate chips with his and I like to use chocolate covered raisins.

My Dad's Apple Salad with a Twist

4 Large Red-skinned Apples (cored and chopped)
1/3 cup Walnuts (chopped)
1/8 cup Celery (chopped)
1/2 cup Chocolate Covered Raisins
(could use Yogurt Covered Craisins, but chocolate adds a contrast in color)
1/2 cup of Mayonnaise or Vanilla Yogurt (your preference, more if desired)
1 Lemon (zest & juice) (reserve zest)
1-2 teaspoons of Sugar (optional)
Salt & Pepper to Taste

Core and chop apples
Zest one lemon and reserve.
Juice lemon over cut apples to retard browning.
Add Chopped Walnuts.
Add Chopped Celery.
Add Chocolate Covered Raisins.
Fold in Mayonnaise or Yogurt.
Fold in Lemon Zest, Sugar and adjust seasonings to desire.

This salad is similar to the Waldorf Salad and variations of Turkey, Chicken, or Grapes may be added. A 1/2 cup of Marshmallows can also be added.

My Dad

Cranberry Apple Ambrosia Salad with Mandarin Oranges

2011-12-01T22:07:00.000-08:00

This salad is inspired by where I work at Schnuck's in the Chef's Express Department. Basically, I replicated this salad, it is as good as or better in my opinion and I had several people try it and they all liked it. A couple said they were not fruit eaters but still thought it was good.

This is my first draft and I was happy with it, so I am going to share it and will edit if there are any revisions.

Cranberry Apple Ambrosia Salad with Mandarin Oranges

4 Large Apples (diced-bite sized)
2 - Red (I like Jonagold's)
3 - Green (I used Granny Smith)
Juice of one Mandarin Orange
2/3 cup Craisin's
5-6 Mandarin Oranges (reserve 1 Tablespoon of Zest)

Separate segments

1/4 cup Diced Fresh Pineapple
2 cups Vanilla Yogurt (more if desired)
1/2 cup Toasted Coconut
1/2 cup Miniature Marshmallows
2-3 tsp Sugar (optional)
Salt & Pepper (if desired)

1 Banana Sliced

Toast the Coconut in a 350 F oven on a sheet pan lined with parchment paper and reserve.
Add the following items to a large bowl.
Dice apples and juice one Mandarin Orange over cute apples to retard browning.
Add Craisins.
Peel and separate Mandarin Oranges, add to bowl.
Dice and add pineapple.
Add Yogurt.
Fold in Coconut and Marshmallows and any other variations at this time.
Mix in sugar if desired at this time.
Mix in Banana just before serving.

Variations (optional)

1/3 to 1/2 cup Grapes (halved)
1/4 cups Walnuts or Pecan Chips
1/8 cup Celery (Small Chop)
1-2 Tablespoons of Sour Cream

2011-12-01T16:16:00.001-08:00

Wrote a recipe today for Cranberry Apple Ambrosia Salad w Mandarin Oranges. Recipe will be on my blog later this evening.

Spatzle Dough from Culinary Fundamentals pg 647

2011-11-25T22:06:00.000-08:00

Spatzle Dough from Culinary Fundamentals pg 647

We really did not need this with our dinner this evening but my brother wanted to make it and see what it tasted like. My family liked it, we made a half recipe and there was only a serving left!

The American Culinary Federation

Servings: 10

Categories: Side Dish

Source: Culinary Fundamentals

Spatzle Dough

6 quarts Water

1 1/2 ounces Salt

4 each Eggs

16 fluid ounces Milk

3/4 teaspoon Salt

1/2 teaspoon Black pepper, freshly ground

1/4 teaspoon Nutmeg (optional), ground

1 pound All-purpose flour

3 ounces Unsalted butter

1. Bring the water and salt to a rolling boil in a large pot.

2. Combine the eggs, milk, salt, pepper, and nutmeg in a large stainless steel bowl and mix well.

3. Stir the flour into the egg mixture by hand. The dough will be very soft. Let the dough rest for 10 minutes.

4. Using a spätzle machine (or other shaping technique, such as a colander and a spatula), drop the dough into the boiling water. Simmer until done, about 5 to 6 minutes. Remove the spätzle with a spider, shock it in cold water, and drain well.

5. Melt the butter in a medium sized sauté pan. Sauté the spätzle until heated through, about 1 to 2 minutes. Adjust seasoning with salt and pepper and serve immediately, or hold hot for service.

Chicken Fricassee from Culinary Fundamentals pg 536

2011-11-25T21:11:00.000-08:00

Chicken Fricassee from Culinary Fundamentals pg 536

I cooked this for my family the day after Thanksgiving 2011, also cooked it in class a few weeks ago. Served this with Steamed Brocolli, Spatzel, and Redskin Mashed Potatoes...

Chicken Fricassee

The American Culinary Federation

Servings: 10

Categories: Main Dish

Source: Culinary Fundamentals

Copyright: Prentice Hall

2 4 lb each Chickens, skinned (4-4 1/2 pounds each)

1 1/2 tablespoons Salt

1/4 teaspoon White pepper, freshly ground

1/2 ounce All-purpose flour

5 ounces Unsalted butter

1 1/8 pounds Onion, medium dice

2 teaspoons Garlic, minced

8 fluid ounces White wine

16 fluid ounces Chicken Stock

1 1/2 pounds Leek, diced

12 ounces Carrot, medium dice

2 each Bay leaf

2 each Thyme sprig

12 fluid ounces Heavy cream

1/2 ounce Parsley, chopped

1. Cut the chicken into eighths. Rinse the chicken pieces and blot dry. Season well with salt and white pepper and dust lightly in flour.

2. In a large braising pot, over low-medium heat, heat the butter and sauté the chicken pieces until they stiffen slightly, but do not brown. Remove the chicken from the pan and reserve. Add the onions and garlic to the pan and cook stirring frequently until the onions are translucent, about 5 minutes. Deglaze the pan with white wine and add the chicken stock, leeks, carrots, bay leaf, and thyme.

3. Bring to a simmer and return the chicken to the pan along with any juices released while the chicken was held. Cover the pot and braise the chicken on the stovetop over low to medium heat, until the chicken is fork-tender, about 30 to 40 minutes.

4. To finish the sauce, remove the chicken and hold it warm. Add the cream and simmer until the sauce has thickened slightly, about 5 to 7 minutes. Return the chicken to the sauce and continue to simmer. Garnish with chopped parsley. Serve immediately.

APPETIZERS AND DIPS

2011-11-23T21:31:00.000-08:00

From my family cookbook, organized by Janet Graden...

APPETIZERS AND DIPS

APPLE DIP

Mix: 8 oz. cream cheese 1 cup packed brown sugar 1 tsp. Vanilla

1/2 cups pecan

Mix all but pecans together. Sprinkle pecans on top. Dip sliced apples in mixture.

CARAMEL CORN

18 cups of popped corn. Separate the seeds from the corn. It takes about 2 bags.

Mix in saucepan and boil for 5 minutes on stove.

2 cups brown sugar 2 sticks of butter ½ cup white syrup

Take off stove and add 1 t soda. Stir well. Pour onto popped corn. Put on a huge cookie sheet. Bake 20 minutes in low oven 250 degrees. Stir every 5 minutes.

Alternative cooking method: Pour sauce over popcorn in a paper bag. Microwave 1 ½ minutes. Shake. Microwave again 1 ½ minutes. Sack should be not quite ½ full.

CARMEL DIP

1 pkg. Caramels (unwrapped) 1 stick butter or oleo

1 can sweetened condensed milk

Melt butter or oleo, add caramels and cook 1 minute. Add sweetened condensed milk and cook until melted. About 1-2 minutes. Use as a dip for apple slices, popcorn, or other fruit.

CHEESE BALL

2 (8 oz.) cream cheese, 2 T. finely chopped onions,

1 (8 oz.) can crushed pineapple, ¼ cup finely chopped green pepper,

2 cup finely chopped pecans (divide ½), 1 T seasoned salt.

Mix all ingredients saving 1 cup of pecans (to press on top). Mix well and set in refrigerator until hardens. Shape into ball and press 1 cup of nuts on top of ball.

CHIPPED BEEF CHEESE SPREAD

(Lincoln School Librarian)

2 pkg. cream cheese 6 whole green onions (chopped) 2 pkg. chipped beef or ham

1 tsp. Garlic salt 1/2 tsp. Worcestershire sauce

MIX. Wet hands and form a ball. May roll in nuts. Can make 1/2 recipe.

CHIPPED BEEF CHEESE BALL

(Pam Stewart)

2-8 oz. pkg. cream cheese

2 pkg. Budding beef (chopped up)

1 cup shredded cheddar cheese

1 tsp. garlic powder

1 tsp. Worcester sauce

1 tsp. Real Lemon juice

2 T finely chopped onion

Mix and roll in parsley flakes.

CHRISTMAS CHEESE BALL

2 8 oz. cream cheese

1 bunch of green onion

1 pkg. chipped beef (more if desired)

1 T Worcestershire sauce

Garlic to taste

Let cream cheese sit at room temperature until soft. Finely chop green onions, saving the green tops for later. Finely chop chipped beef. (Use scissors to cut the chipped beef and green onions into tiny pieces. Mix all the above ingredients together and shape into a ball. Decorate with the green tops of the onion chopped fine.

Refrigerate to harden. Place on serving platter and surround with crackers when ready to serve.

Its fun to shape it into a Christmas tree and put the chopped onion on it and pimiento for red. Can use a small star shape to cut the pimento. Serves about 16.

CHRISTMAS TREE DIP

1 8 oz. pkg. Cream cheese softened 1/8 tsp. Garlic powder

1 cup shredded Cheddar Cheese dash of Tabasco

1/4 cup finely chopped green pepper few strips of pimento

1 T. mayonnaise Whistles, Bugles, and or Daisy's munches

In a small bowl - blend the first 6 ingredients - beat thoroughly at med. Speed until fluffy. Chill until mixture mounds, about 30 minutes. Pile mixture on an inverted 5 in. flat bottom bowl. Shape into a tree. Chill until ready to serve.

To serve, place tree and bowl on large tray and decorate with "candles" (Whistles with pimento flames), top with star (3 Daisy's).

CHOCOLATE CHIP CHEESE BALL

1 pkg. 8 oz. cream cheese, softened ¾ powdered sugar

½ cup butter softened 2 T brown sugar

¼ tsp. vanilla extract ¾ cup miniature semisweet ¾ finely chopped pecans chocolate chips

Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for 1 hour. Just before serving roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).

COCKTAIL HOT DOGS

Combine 20 oz. catsup with 3/4 - 1 cup brown sugar, 1 pkg. onion soup, and 1 can of cranberry sauce. Add small cocktail hot dogs and simmer in crock pot.

COCKTAIL MEATBALLS

1 lb. Ground beef 1/2 cup dry bread crumbs 1/3 cup onion (chopped)

1/4 cup milk 1 egg 1 T. snipped parsley

1 tsp. Salt 1/2 tsp. Worcestershire sauce 1/4 cup shortening

Mix the above ingredients. Shape in 1 inch balls. Broil in oven on a jelly-roll pan. Stirring occasionally.

1 12 oz. bottle of chili sauce 1 jar grape jelly

Mix and heat chili sauce and jelly until jelly is melted. Add meatballs and stir until coated. Simmer 30 minutes. May put in crock pot.

CRAB-MEAT APPETIZER

1 8 oz. pkg. cream cheese, softened 1 bottle of cocktail sauce 1 can crab, drained

Spread softened cream cheese evenly on a big plate. Spread cocktail sauce on top of cream cheese, then sprinkle with crab-meat over all. Serve with crackers. You can substitute crab with small shrimp.

CRACKER SNACKS

2 pkg. oyster crackers 1/2 cup oil or oleo 1 tsp. dill seasoning

1 pkg. Hidden Valley Ranch original

Pour oil over crackers and let set for 30 minutes. Mix the remaining ingredients with crackers. Put in shallow pan. Place in oven for 45 minutes at 250 minutes. Stir often. Recipe may be done quicker by using the Microwave for approximately 5-6 minutes. Stirring twice. Cool and store in an air-tight container.

CUCUMBER DIP

(Aunt Marcia)

1/2 large cucumber, diced in small chunks 1 small onion - diced very fine

1 8 oz. pkg. cream cheese 3 heaping T. of mayonnaise

1/2 T. Worcester sauce Dash of garlic powder

Let cream cheese soften and mix with mayonnaise. Add rest of ingredients. Serve with crackers and or chips.

CUCUMBER SANDWICHES

(Grandma Graden)

Mix 8 oz. cream cheese with 1 pkg. of Good Seasons(dry) dressing.

Spread on rye bread rounds and top with sliced cucumbers.

DILL DIP

1/2 pint sour cream 1 cup mayonnaise 1 1/2 tsp. dill 1 1/2 tsp. onion flakes

1 1/2 tsp. Bean Monde seasoning

Mix together and refrigerate at least two hours or up to 2 days. Serve with raw vegetables. Serve in Hawaiian Bread dish.

FLAVORED POPCORN

1 cup white syrup ½ cup sugar Bring to boil

Add 1 pkgs. Jello. Bring to boil and pour over and mix with popped corn.

HAM AND DILL PICKLE ORDOURVES

Paper thin sliced ham soft cream cheese large whole dill pickles

Lay 1-2 pieces of ham out on a cutting board. Spread a thin layer of cream cheese on ham. Dry dill pickles with a paper towel and place at one edge of ham. Carefully roll pickle wrapping the ham snug against the pickle. Slice in 1/4 to 1/2 inch rounds. Place on plate and serve.

HOLIDAY HOUSE SCENT

Rind of 1 orange or any fresh citrus 2 sticks of cinnamon 4-5 cloves

Put the above ingredients in a small pan and add water. Place on a low burner and simmer. Enjoy the scent in your home. Note: this is not edible.

EGG ROLLS

Filling:

1 lb. Ground pork 1/4 tsp. pepper

1 head (3 cups) finely shredded cabbage 1 T. chopped green onions

3-4 carrots (shredded) 1/4 tsp. accent

1 small pkg. bean thread 2 T. soy sauce

1 pkg. or large can bean sprouts 2 T. sesame oil

1-2 tsp. Salt 2 pkg. egg roll skins

1. Pour the cabbage into boiling water. Cook for 2-3 minutes and drain.

2. Pour the fresh bean sprouts into boiling water. Cook for a minute or two and drain. (When in can just drain water)

3. Pour hot tap water over bean thread in a large bowl. Let stand for 15 minutes, then finely chop.

4. Put all ingredients for filling together and mix well.

5. Place 1/4 cup of mixture on center of each egg roll skin. Wrap following the direction on the back of egg roll package. Make sure it is tightly wrapped.

6. Heat oil (1 1/2 to 1 3/4 inches) to 360 degrees medium. Cook for 15 to 20 minutes turning egg rolls so they cook evenly.

7. Drain on paper towel. Serve hot with Sweet and Sour Sauce and/or Hot Mustard Sauce.

Egg rolls maybe made ahead of time. After frying egg rolls, cover and refrigerate no longer than 24 hours. Heat uncovered in 375 degree oven until hot - about 15 minutes.

SWEET AND SOUR SAUCE

Step I: Mix

1 T. cornstarch 3 T. wine vinegar 3 T. sugar 3 T. ketchup 2 T. Water

Heat in saucepan, stirring constantly until desired consistency.

HOT MUSTARD SAUCE

Mix 3 T. dry mustard, 2 T. water, and 1 T. soy sauce until smooth.

FORTRA PINWHEELS

(Twilla Reynolds)

5 (10 in.) flour tortillas 8 oz. sour cream

1 pkg. 8 oz. cream cheese 1 can 4oz. diced green chilies well drained

1 cup grated cheddar cheese 1/2 cup chopped green onions

garlic and season salt to taste fresh parsley for garnish

1 can 4 oz. chopped black olives well drained

Salsa for dip

Mix and spread on tortillas. Roll up and cover tightly with plastic wrap. Refrigerate for several hours. Cut 1/2 to 3/4 inches, garnish, and serve.

JELLO SNACKS

4 envelopes Knox unflavored gelatin mixed with 2 cups cold water.

3 pkg. Flavored gelatin mixed with 2 cups hot water

Combine and pour into large shallow pan and chill until firm.

MARSHMALLOW CRÈME DIP

1 jar marshmallow crème 1 pkg. 8 oz. cream cheese

Mix and use to dip fruit.

MEXICAN DIP

(Recipe from a teacher from West School)

Mix 8 oz. cream cheese with 8 oz. sour cream. Spread on a bottom of pizza pan or cake pan. Spread 1 can of Ray's Chili on top. Cook 1 lb. Ground meat and drain. Add taco seasoning and cook. Spread over mixture. Heat thoroughly. Sprinkle with grated cheese and parmesan right before serving. Dip corn chip or taco chips.

ORIGINAL CHEX PARTY MIX

1/4 cup oleo or butter melted 4 1/2 tsp. Worcestershire sauce

1 1/4 tsp. Lawry's Seasoned Salt 8 cups of Cereal - Corn, Rice, Wheat, Cheerios,

1 cup pretzels Small Shredded Wheat

1 cup peanuts

Combine oleo, Worcestershire sauce, seasoned salt; mix well. Put cereal into large bowl. Pour oleo mixture over cereal mixture. Put in glass baking dish. Microwave on High 5 to 6 minutes, stirring thoroughly every 2 minutes. While stirring, make sure to scrape sides and bottom of dish. Spread on absorbent paper to cool. Store in airtight container.

ONION RINGS

1 cup flour (self-rising or use 1/2 tsp. Baking flour) 1 cup ice water

2 T. vegetable oil

1 slightly beaten egg

Cut onion rings. Dip in mixture and deep fry.

OYSTER CRACKERS

Melt 2 sticks oleo

Add: 1/4 tsp. Onion powder 1/4 garlic

1 tsp. Dill 2 pkg. Hidden Valley Ranch Mix

Mix and pour over 4-5 pkg. Oyster crackers. Stir well. Put in 9 x 13 glass dish. Heat in Microwave oven for 6 minutes. Stir every 2 minutes. Cool and store. Crackers will keep for a long time.

PARTY CHEESE BALL

(Grandma Yarbrough)

2 (8 oz.) cream cheese 2 cups shredded sharp cheddar cheese

2 tsp. Worcester sauce 1 tsp. Lemon juice

1 T. each pimento, chopped onion and chopped green pepper

Finely chopped pecans or chili powder

Combine softened cream cheese and cheddar cheese. Mixing well until blended. Add remaining ingredients. Mix well. Chill. Shape into ball and roll in chopped nuts or chili powder.

PIZZA ORDOURVES

(Grandma Yarbrough)

2 lb. Sausage 2 lb. Velvetta 6 T. catsup 1 tsp. Worcester sauce

Mushrooms for garnish

Cook sausage and add other ingredients. Spread on Ryebread small rounds. Garnish with a mushroom on top. Broil for 5 minutes or less.

PUMPKIN DIP

1 large can of Pumpkin Pie Mix

1 can of Cool-whip (Can use sugar free)

1 small box of Instant Vanilla Pudding (Can use sugar free)

Dip with Vanilla wafers cookies or Graham Crackers.

RYE BREAD DIP

(Home Extension)

1 cup mayonnaise 1 cup sour cream 1 tsp. Dill weed 1 tsp. Beau-monde

1 tsp. Dry parsley 1 tsp. Onion powder 1 tsp. Garlic powder

Mix well and chill. Serve with sweet Hawaiian Bread.

SHON'S TORTILLA CHIP DIP!!!

Stuff Needed:

· Restaurant Style, Salsa Con Queso (medium, cheese),

· Fiesta Salsa (thick & chunky, mild),

· Crushed Red Pepper,

· Onion Salt,

· Parmesan Cheese,

· Bowl ,

· Spoon!

Instructions:

· Step 1) Cook Restaurant Style Cheese for 2 min. (stir halfway),

· Step 2) Cook Fiesta Salsa for 20 sec. (stir halfway),

· Step 3) Pour in bowl & mix with spoon,

· Step 4) Put the Crushed Red Peppers, Onion Salt, & Parmesan in bowl & stir,

· Step 5) Enjoy!!!

· REMINDER (Taste better when refrigerated)

SPINACH DIP

1 can spinach (13.5 oz.) well drained

16 oz. sour cream

¾ cup mayonnaise

1 pkg. (1.4 oz vegetable soup mix such as Knorr

2 cans (8 oz. each) sliced water chestnuts – drained and chopped

3 green onions or small onion chopped

1. Mix all ingredients until well blended.

2. Cover and chill for several hours before serving.

3. Serve with raw vegetables, chips, or crackers.

Makes about 4 cups of dip.

SWEET AND SOUR SMOKIES

1 cup packed brown sugar ½ cup cider vinegar

3 T flour 2 tsp. dry mustard

1 cup pineapple juice 2 lbs. cocktail franks

Combine brown sugar, flour, pineapple juice, vinegar, dry mustard and soy sauce in saucepan; mix well. Bring to a boil. Add cocktail franks; reduce heat. Simmer for 30 minutes. Serve on toothpicks. Yields: 100 serving.

TACO DIP

1 large carton of sour cream

2 packages of taco mix, dry

1 jar taco sauce, mild or med.

1 pound of hamburger

Brown hamburger. Mix sour cream with dry Taco seasoning mix. Spread sour cream mixture on pizza pan or similar size pan. Top with hamburger, shredded cheese, onions, peppers, black olives, diced tomatoes, shredded lettuce, etc. to taste. Serve with Doritos or tortilla chips.

TACO PIE

8 oz. cream cheese softened 2 cups shredded lettuce

1 cup sour cream 1 tomato, chopped

1 envelope taco seasoning mix 1 cup shredded cheddar cheese

3 T picante sauce 1 2-ounce can sliced black olive, drained

Combine cream cheese, sour cream, taco mix, and picante sauce in bowl; mix well. Spread on round platter. Chill until firm. Layer lettuce, tomato, cheese, onion and olives over chilled mixture. Serve with chips. Yield: 16 servings.

VEGETABLE PIZZA

2 (8 oz.) pkg. Refrigerator crescent rolls 2 (8 oz.) pkg. Cream cheese, softened

1 pkg. Ranch Dry Dressing Mix 1 cup salad dressing

Assorted raw vegetables in small pieces (Broccoli, cauliflower, peppers, mushrooms, tomatoes, carrots, etc.)

Shredded cheese (use a mixture)

Crisply fried and crumbled bacon (approx. 8-10 pieces)

Preheat oven to 375 degrees. Unroll crescent rolls and pat into rectangle on 11 x 15 cookie sheet pan. Bake about 10 minutes until golden brown. Cool.

Beat cream cheese with dressing mix and salad dressing until smooth. Spread over cooled crust.

Top with vegetables, cheese, and bacon. Cut into serving size pieces. Refrigerate until ready to serve.

Redskin Mashed Potatoes

2011-11-23T20:42:00.000-08:00

Today at work, had a customer asking about how to make mashed potatoes. These were the potatoes we served at the restaurant where I was GM.

Redskin Mashed Potatoes

5 pounds Redskin Potatoes, quartered or halved
2 sticks Unsalted Butter, softened room temp
1 cup Whipping Cream, warmed (more if needed)
1/3 cup Green Onion, small dice, loosely packed
1 tsp Sea Salt
1/2 tsp White Pepper, fresh ground
1/2 Cup Sour Cream (optional)

Quarter the potatoes and place in a large pot with salted water and bring to a boil. Boil for about 25 minutes or until fork tender. Drain the potatoes and dry on a sheet pan in a 350 F oven for about 10 minutes to remove any moisture from water.
Return the potatoes to the pot they were boiled in and place over low heat. Begin to mash the potatoes and add the butter, and then the cream little by little until you reach the desired consistency you wish to have.
Fold in the Green Onion and sauteed Garlic if desired.
Adjust Salt & Pepper to taste.
Finish with Sour Cream. (optional)
Serve or hold hot until ready for service.

Prepare ahead: You can prepare the day ahead and reheat slowly over low heat adding whole milk or more cream slowly to keep them from being too firm and stiff.

Variations: You can add, cream cheese instead of sour cream or grated parmesan cheese when finishing by folding in, even a sharp cheddar could be used.

Sweet Potato Casserole

2011-11-23T20:08:00.000-08:00

This has been a family staple for years at most all major dinners. Holidays, celebrations, potlucks, and office parties: everytime other people love this dish and ask to have the recipe... Enjoy!

SWEET POTATO CASSEROLE
(Aunt Marcia)

1 large can sweet potatoes
1 stick oleo/butter
2 eggs
dash of cinnamon
1 can of condensed milk
2 cups sugar

TOPPING:
1 cup crushed corn flakes
1/2+ cups nuts (walnuts are best)
1/2 cup brown sugar
1 stick oleo

Heat potatoes, drain juice - mash potatoes until smooth. Then add oleo, eggs, cinnamon, sugar, and milk. Mixture will fill a 9 x 13 greased pan. Cook 15-20 minutes at 400 degrees or until you can take a toothpick out clean. Mix topping. Sprinkle on top and cook an additional 15 minutes.

You can heat potatoes in microwave. You can also bake dish in microwave. Sometimes I cook the first part on one day, then freeze or refrigerate after adding topping and cook another day.

Butter, Butter, & more Butter

2011-11-09T10:59:00.000-08:00

We use butter in most applications while in culinary school, especially since the school is french based. The other day, I was whipping cream to make a mousse and turned away to help another student and my cream instead of becoming whipped, became butter!!!

You can make butter easily at home and do not even need a churn! See more information on making your own butter on the Sauce Magazine page: Sauce Magazines article on Butter

Here are some forms of various butters:

Sweet cream butter Butter made from pasteurized cream that contains at least 80% milk fat. Unsalted is preferred for baked goods and with seafood. Salted is better as table butter. Both can suffice for general cooking, although unsalted is preferable.

European-style butter Butter made from cream churned slower and for a longer time than standard butter. Butterfat content is higher (at least 82%) compared to standard butter. Higher butterfat enables cooking and baking at higher temperatures without burning.

Whipped butter Butter with air whipped into it, which increases volume and spreadability. Good for toppings and spreads.

Compound butter (finishing butter) Butter blended with herbs, spices and other seasonings. Great for adding flavor to finished dishes or spread atop warm bread or crackers.

Cultured butter Made from cultured sour cream. Good for baking, since the lower moisture content results in flakier pastries and fluffier cakes.

Clarified butter (drawn butter) Purified butterfat. Butter that’s been melted and made clear by separating and discarding the milk solids and water. Clarified butter has a high smoking point, making it a good base for sauces.

National MS Society:

2011-10-31T22:37:00.000-07:00

National MS Society:

I was diagnosed with MS in January 2010, this was a confusing time in my life. The day that my onset occurred started as any other day. My girlfriend and I took two of her daughters to school, while she, her youngest daughter and I went house hunting. Looking over several places it was time to take her daughter to preschool so we stopped by Gus's Pretzels to grab a quick lunch. This morning though when I got out of the car, the earth seemed to sway under my feet. My girlfriend noticed something was not right by the look on my face and asked, "what is wrong?" I said nothing really it was just like the earth swayed under my feet and gaining my balance, we walked into Gus's Pretzels and ordered our lunch.
Eating in the car we took her daughter to school and dropped by the house, where we let the dogs out and used the restroom ourselves. By this time I was beginning to feel queasy, thinking my girlfriend and her children had suffered from the stomach flu the last week or so, I was thinking maybe it was my turn as I began to not feel so well.
Upon dropping her off at work, I told her what I suspected and said since I had an hour before I needed to be at my work that I was going to take a nap in the car here in the parking lot of her work. She called me about 10 minutes later to see if I was still in the parking lot. Since I was she said she had forgotten something and was on the way down to get it. When she got there, what she needed was on the drivers side of the car and I got out so she could get it. This is when I started vomiting, since I am a cook, I called in to work and told her that I would be back to get her. I then drove home, I vomited 5 times in the 20 miles I had to drive back home.
(to be continued)