Tuesday, March 25, 2008

Breakfast dishes

Breakfast Casserole
Cheese Strata
Chocolate Waffles
Crepes
Dutch Baby Pancakes (German Pancakes)

Overnight Pecan Rolls
Favorite Pancakes
French Donuts
Overnight Pecan Rolls
Pumpkin Waffles

Cheese Strata
Dutch Baby Pancakes
French Donuts
Crepes
Chocolate Waffles
Baked Bacon

Baked Bacon

Mmm, Bacon! Want that crispy golden hue, that bit of crackly crunch that's not dried out, hard, dark brown and overdone at the corners, or grayish and limp from the microwave? Then you need to bake your bacon. Sure, you can get nicely cooked bacon on a griddle, but it's less hassle and less work in the oven.

Ingredients:
8~12 oz. Bacon (I prefer the uncured thick cut hickory smoked kind, like Hempler's)

Take a rimmed baking sheet, such as a jelly roll pan, and line it with foil. Lay out the strips of bacon on the foil. It's okay if they overlap just a bit, as they will shrink when cooking. Set the oven to bake at 400 degrees and put the pan with the bacon on a rack in the middle. Preheating is not required, though it doesn't hurt. Set the timer for 15 minutes. The bacon will probably require another two to seven minutes beyond this, depending on thickness, but it's a good checkpoint for doneness. Bake until it looks like cooked bacon ought to look, and remove from the oven. Set the pan at a slight angle to drain the grease from the bacon for a minute. Press the strips of cooked bacon in paper towels to remove excess grease. Pour the bacon grease from the pan into a container - not down the sink, unless you like unclogging drains. At this point, you can enjoy some bacon! Leftover bacon freezes really well and will perk up nicely in the microwave after a few seconds.

Overnight Pecan Rolls

Noelle brought this one to us and we have often had it Christmas morning.

1 cup chopped pecans
18 frozen bread dough rolls (Rhodes)
1 3-ounce package butterscotch pudding (not instant)
½ cube butter
¾ cup brown sugar
¾ teaspoon cinnamon

Grease Bundt pan and spread nuts in bottom. Sprinkle dry pudding over dough in pan. Melt butter, brown sugar, and cinnamon together and pour over dough. Leave uncovered overnight (8 hours). Bake 25-30 minutes at 350°. Turn out, upside down, onto plate immediately after taking out of oven.

Favorite Pancakes

2 cups flour
3 eggs, separated
1 teaspoon soda
¼ cup oil
1 teaspoon baking powder
2 cups buttermilk
1 teaspoon salt
2 tablespoons sugar

Sift together dry ingredients. Combine egg yolks and other liquid ingredients. Beat egg whites, gradually adding sugar as you beat. Stir dry ingredients into liquid. Gently fold in stiff egg whites. Fry as usual. Serve with warm syrup.

Breakfast Casserole

From Mom’s friend Diane Kelson – the ladies first had it at Kelson’s cabin.

1 package frozen hash browns
10 eggs, beaten
½ cup chopped peppers
½ cup chopped onion
½ cup cooked bacon or ham bits
1½ cups Swiss or mozzarella cheese, grated
¾ cup half & half, eggnog, or whole milk
1 teaspoon salt
½ teaspoon pepper

Lightly brown hash browns in frying pan and place in 9x13 baking dish, buttered or sprayed with Pam. Mix beaten eggs with remainder of ingredients. Spoon egg mixture over hash browns in baking pan. Bake at 350° for 35-45 minutes or until knife inserted in center comes out clean.

Pumpkin Waffles

This is from Noelle’s friend Camille Conrad. The Conrads have this on General Conference Sundays.

Waffles
2 cups flour
2 tablespoons baking powder
1 tablespoon cinnamon
1 tablespoon sugar
½ teaspoon nutmeg
¼ teaspoon salt
4 eggs, separated
1½ cups milk
1 cup pumpkin
¾ cup margarine
1 tablespoon vanilla

Combine first 6 ingredients. Separate the eggs and beat the yolks slightly. Add the milk, pumpkin, margarine and vanilla. Add the flour mixture. Fold egg whites into pumpkin mixture and then bake in waffle iron.

Buttermilk Syrup
1 cube butter
1 cup sugar
½ cup buttermilk
1 teaspoon Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Combine first 4 ingredients. Bring to a boil in extra large pan. Remove from heat and sir in baking soda and vanilla. Mixture will fizz to twice its height. Let set, stirring occasionally until fizz is gone. Serve hot over pumpkin waffles.

Cheese Strata

12 slices bread (white, trimmed, buttered and cut into small cubes)
1 pound cheddar cheese, shredded
1 pound bacon, crisp and crumbled
Parsley, chopped
1 4-ounce can chopped green chilies
6 beaten eggs
4 cups milk
1½ teaspoons minced onion
¼ teaspoon salt
Pepper
½ teaspoon dry mustard

Grease a 9x13 pan. Put in buttered bread. Sprinkle with ¾ of cheese, all bacon, parsley and green chilies. Mix eggs, milk, onion and seasonings. Pour over other ingredients. Mix lightly with a fork. Sprinkle remainder of cheese on top. Allow to set in refrigerator over night. Bake uncovered at 350° for 45 minutes.

Dutch Baby Pancakes (German Pancakes)

This was a great school morning breakfast. It made enough for everyone and cooked while they were getting ready for school.

Pan size Butter Eggs Milk Flour
2-3 quart ¼ cup 3 ¾ cup ¾ cup
3-4 quart ⅓ cup 4 1 cup 1 cup

Heat oven to 425°. Put butter in shallow (3-inch) pan and put in oven to melt butter. Put eggs in blender. Mix for 1 minute. Gradually add the milk, then the flour. Mix for 30 seconds. Pour mixture into hot melted butter. Cook 20-25 minutes at 425°. Sprinkle with sugar and cinnamon or serve with syrup, applesauce, etc.

French Donuts

An old recipe from Grandma King (Diane’s maternal Grandmother)

½ cup shortening
1 tablespoon nutmeg
½ cup sugar
2 teaspoons baking powder
⅔ cup milk
½ teaspoon salt
1½ cups flour
1 egg separated
Cinnamon-sugar mixture in a shaker

Cream shortening and sugar. Add egg yolk. Then add other ingredients. Lastly fold in stiffly beaten egg white. Fill greased muffin tin ½ full. Bake at 400° for 20 minutes. When done and still warm, brush tops with melted butter and sprinkle with cinnamon-sugar mixture.

Crepes

Supposedly these keep well, but I’ve never found out.

1½ cups milk
1 cup flour
2 eggs (or ½ cup egg substitute)
Butter or margarine
Cinnamon-sugar mixture in a shaker

Gently beat together the milk, eggs, and flour mixture with a whisk until there are no lumps – don’t beat too vigorously or the batter will by frothy. Heat a small non-stick pan to medium, until ¼ teaspoon of butter or margarine placed in the middle melts rapidly, but doesn’t burn. Pour in about two tablespoons’ worth of batter into the middle of the pan and swirl it around to fill the bottom. Cook for about a minute, until the gloss is mostly gone, then flip and cook about another minute on the other side, until browned to taste. Remove to a plate to cool, then sprinkle cinnamon-sugar mixture on top and roll up to eat. Repeat with an additional ¼ teaspoon of butter before each crepe. Makes 15 to 20, depending on size.

Chocolate Waffles

4 tablespoons unsalted butter
2 packages of Choco-Bake
½ cup flour
½ teaspoon backing powder
¼ teaspoon salt
½ cup sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons milk

Melt butter and add Choco-Bake. Set aside. Mix dry ingredients in a large bowl and add eggs, milk, and vanilla until blended. Add Choco-Bake and butter. Fold together without over-mixing. Bake in a lightly greased waffle iron.

Appetizers

Crab Spread
Vegetable Pizza
Granny’s Sweet Pickles
Tortilla Stack
Bacon-Wrapped Water Chestnuts
Fresh Fruit Dip
Asparagus Dip
Herbed Butter
Artichoke Dip
Salsa
Cheese Ball
Wontons
Western Burger Sliders
Nachos

Crab Spread

3 8-ounce packages cream cheese
2 tablespoons milk
2 cans King Crab or shrimp pieces
1 bottle cocktail sauce

Line a pie tin with plastic wrap. Mix cream cheese with milk and then press into the pie tin. Cover and refrigerate for one or more hours. Remove from mold. Cover cream cheese with King Crab or shrimp pieces and pour cocktail sauce over meat. Serve with crackers.

Vegetable Pizza

8 ounces cream cheese
½ cup sour cream
1 teaspoon dill
⅛ teaspoon garlic powder
2 tubes of crescent roll dough

Mix cream cheese, sour cream, dill, and garlic powder together and set aside. Press the 2 packages of roll dough together on a jelly roll pan and prick with a fork. Bake at temperature on roll instructions, but bake for about 9 minutes or until done. Cool and then spread with cream cheese mixture. Sprinkle with a variety of chopped or shredded vegetables such as carrots, broccoli, peppers, cauliflower, cheese, etc.

Granny’s Sweet Pickles

From Granny Robertson (Scott’s mother)

Pickle-sized cucumbers
Un-iodized salt
Alum
1 quart white vinegar
2 quarts sugar (8 cups)
1 tablespoon whole cloves
3 sticks cinnamon

Soak cucumbers in brine salty enough to float an egg (use un-iodized salt). Soak for 10 days. Wash and cut. Soak in alum water (1 tablespoon alum/gallon of water). Change water each day for 3 days. Combine vinegar, sugar, cloves and cinnamon to make syrup and boil hard for 5 minutes. This amount of syrup is for 1 gallon of cut cucumbers after alum treatment.

While still boiling, pour over pickles. Next day, drain syrup from pickles and reheat to boiling. Pour over pickles again. Repeat for total of 5 days. Use no metal containers or bowls to soak or store pickles. You will need to weight down the pickles to keep them in the brine and syrup. Do this by covering with a plate and putting something heavy on the plate. Beth and Rosemary just store the pickles in big containers in their fridges, but they can be bottled. Just put hot (boiling) pickles and juice into hot, sterile jars and cap quickly with hot lids and rings. They should seal as they cool. Beth bought ½ bushel of tiny cucumbers and it made just over 3 gallons of pickles.

Western Burger Sliders


There are a few variants of this recipe floating around; this is the one I've used to make a popular pot-luck dish.

3 lbs Lean Ground Beef
1 packet Lipton Onion Soup Mix
3/4 Cup Barbecue Sauce
1 tsp Worcestershire Sauce
24-pack of slider buns or dinner rolls

Put all the ingredients in your Kitchenaid and mix for about a minute on low speed until blended.
Turn out into a waxed paper or foil lined quarter sheet cake pan and mash it out into a rectangle about 1/4 to 3/8 inches thick. With a spatula, split the ground beef mixture into 24 squares approximately 3" on a side. (This won't be exact, but it doesn't matter, just leave a small gap between them on the baking sheet.) Place the baking sheet in the freezer for half an hour to an hour. This will stiffen the patties and help them hold their shape while they cook.
Peel the patties from the baking sheet with a spatula and grill or fry them until cooked through. They will shrink during cooking to just the right size for the slider buns. Place patties on buns and serve.
These have plenty of flavor even without condiments, but you can add your favorites.
Makes 24 - serves fewer, usually.

Tortilla Stack

1 cup Miracle Whip (can be light)
1 8-ounce package cream cheese
4 green onions
½ can ripe olives (can use small can chopped olives)
1 package (2.5 ounces) beef or ham (wafer thin kind like Buddig or Land O Frost)

Combine Miracle Whip and cream cheese. Chop green onions, olives and meat. Add to cream cheese and Miracle Whip mixture. Spread about ¼ cup on large, thin tortilla. Put a tortilla on top and follow same procedure using 8 or 9 tortillas, ending with a tortilla on top. Chill overnight or for several hours. Cut into 1-inch diamond shapes.

Bacon-Wrapped Water Chestnuts

Mom always seemed to make these to take somewhere – no fair, we liked them too.

1 can whole water chestnuts
1 pound bacon
1 cup sugar
⅓ cup ketchup

Cut chestnuts and bacon strips into thirds. (If some of the chestnuts are tiny just cut them in half). Wrap each piece of chestnut with a bacon piece and secure with a toothpick which goes through the water chestnut. Stand these in an 8x8 or 9x9 pan. Bake for 1 hour at 250°. Remove from oven and drain off as much of the grease as possible.

Mix the sugar and ketchup together and spoon over the bacon wrapped water chestnuts. Put back in 250° oven for 1 more hour. Serve hot.

Fresh Fruit Dip

1 8-ounce package of cream cheese
1 jar marshmallow cream
1 medium orange
¼ teaspoon grated ginger

Grate orange rind and beat with cream cheese, marshmallow cream and ginger in mixer. Serve with fresh fruit.

Nacos!

This delicious cross between nachos and tacos was inspired by the Disney Channel cartoon, Kim Possible - it's the favorite food of her sidekick, Ron Stoppable.

½ lb. Taco meat (ground or shredded beef or chicken, cooked and seasoned to taste)
1 cup shredded Mexican cheese
6 soft wheat tortillas
~24 Corn chips
Salsa

Place two tortillas on a baking sheet. Top each with taco meat, salsa, some corn chips (no more than one layer thick) and sprinkled cheese.
Broil the Nacos on low heat for about two minutes, or until the cheese is nice and melty. Fold each tortilla over like an omelette with a spatula (it's okay to break a few corn chips in the process). It's easy enough to cut in half with a spatula to make them easier to eat.
Repeat with the remaining ingredients. Makes six, serves three or four.

Asparagus Dip

1 16-ounce carton cottage cheese
1 can drained asparagus
1 package Hidden Valley dressing

Blend cottage cheese in blender until smooth. Add drained asparagus and blend until smooth. Add dry dressing. Taste test before adding all of the dressing. Chill before serving. Serve with raw veggies. This makes a large amount of dip.

Herbed Butter

From Aunt Beth Turner (Scott’s sister)

1 cube real butter (at room temperature)
1 teaspoon basil leaves
1 teaspoon parsley
¼ to ½ cup parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder

Mix ingredients well. Spread on French bread, pasta, fresh cooked vegetables, or stir fry.

Artichoke Dip

This stuff is great - but don't bother counting the calories!

3 cans artichoke hearts - drained and mashed
2 cups shredded mozzarella
1-½ cups shredded parmesan cheese
1-½ cups mayonnaise
Garlic powder (to taste)
Salt (to taste)

Combine ingredients then bake at 350° for 30 minutes. Serve warm with bread pieces (something sturdy like baguette) or with tortilla chips.

Salsa

1 16-ounce can stewed tomatoes
½ cup chopped onion
2 tablespoons chopped cilantro
2 teaspoons lemon juice
1 small clove of garlic minced
⅛ teaspoon Tabasco

Add all ingredients to blender, mix quickly and serve with chips.

Cheese Ball

Kinsey's mom

1 4-ounce bottle of Kraft Roca Blue Cheese Spread
8 ounces of cream cheese
1 4-ounce bottle of Kraft Old English Cheese Spread
½ teaspoon garlic powder or salt
1 teaspoon diced onion
1 tablespoon Red wine vinegar
1 to1½ cups chopped walnuts or pecans

Mix and refrigerate all but nuts until firm. Wet hands and roll into ball with hands. Roll in chopped nuts and serve. (Can also divide in half and make 2 smaller balls, which are easier to roll.)

Wontons

Kinsey's mom

1 pound hamburger
1 medium onion, chopped
2 cloves of garlic, minced
½ teaspoon salt
½ teaspoon oregano
1 teaspoon ground cumin
Pepper to taste
¾ cup cooked rice
2 cups shredded cheddar
Wonton wrappers 2 packages
Frying oil
Dipping sauce (recipe below)

Brown hamburger, onion, and garlic. Add rice and seasonings. Heat through and add cheese after slightly cooled. Fold in wrappers and fry. You can freeze these raw and fry later if you're not serving a lot of people.

Sauce for Wontons
2/3 cup brown sugar
2 tablespoons ketchup
2/3 cup pineapple juice
2 teaspoons soy sauce
¼ cup vinegar
2 tablespoons cornstarch
½ cup cold water

Bring all ingredients except cornstarch and water to a boil in a saucepan. Stir cornstarch into water. Add cornstarch and water mixture to saucepan. Boil 1 minute. Dip wontons into sauce.

Main Courses

Easy Chicken and Rice
Pork Chops and Noodles
Boeuf Bourguignon
Chow Mein
Easy Bake Chicken
Beef Brisket
Chicken Asparagus Farfalle
Chicken Cranberry Chili
Macaroni and Cheese
Upside-Down Hamburger Pie
Falafels
Pacific Northwest Spaghetti
Lagasse’s Barbecue Beans
Brown Sugar Barbecued Chicken
Mount Rainier Chili
Shepherd’s Pie
Chicken Bundles
Chicken Kiev
Chicken Pot Pie
Sour Cream Enchiladas
Creamy Chicken Enchiladas
Chicken and Dumplings
Dutch Oven Lasagna
Teriyaki Salmon Bake
Sukiyaki
Pot Roast
Meatloaf
Poppy Seed Chicken
Taco Soup
Potato-Corn Casserole
Curry Chicken
Healthy Chicken Nuggets
Sour Cream Enchiladas
Healthier Fondue
Chicken Enchiladas
Swiss Fondue
Western Burger Sliders
Nacos!

Easy Chicken and Rice

1 cup rice
1 package Lipton onion soup mix
1 can cream of celery soup
1 can water
6-8 pieces of chicken

Spread rice in 9x13 pan. Sprinkle onion soup mix over the rice. Place chicken on rice. Pour mixture of soup and water over all. Cover and bake at 325° for 2 hours.

Pork Chops and Noodles

From Granny Robertson

6 pork chops
1 chopped onion
1 large can tomato sauce
¾ teaspoon Italian seasoning
Salt
Pepper
4 cups cooked noodles

Brown pork chops. Remove from pan. Brown onion in drippings. Add tomato sauce. Season with Italian seasoning and salt and pepper. Add noodles and mix. Put noodle mixture into 9x13 pan. Place browned and seasoned pork chops on top of noodles. Bake at 325° for 1 hour.

Boeuf Bourguignon

1-2 pounds cubed stew meat
2-3 carrots, peeled and sliced
1 medium onion, diced largely
1 bay leaf
1 tablespoon chopped parsley
½ teaspoon thyme
1½ teaspoons salt
¼ teaspoon pepper
1 tablespoon tomato paste
2 cups burgundy

Put everything in crock pot. Mix. Cover and cook 8-10 hours. Thicken with paste of corn starch and water shortly before serving. Serve over rice.

Chow Mien

From Grandma Deschamps (Diane’s mother), with some modifications.

1 pound pork cut into small chunks
1 can bean sprouts washed well
1 can Chinese vegetables, washed well
3 stalks celery cut lengthwise
1 good sized onion cut into large chunks
Soy sauce

Cut and sear meat in butter. Cook onions and celery in butter until tender but firm. Sprinkle a few tablespoons flour over the meat, celery and onion when just about done. Add a little water and stir. Then add canned vegetables, more water and Soy sauce, pepper and salt to taste. Bring to a boil and then turn heat to low until ready to serve. Serve over fried noodles or rice.

Easy Bake Chicken

From the Lion House Cookbook

Salt
Garlic powder
Paprika
1 fryer or 6 good-sized pieces of chicken
1 10-ounce can cream of chicken soup
¾ cup whole milk or half and half
Chopped parsley

Mix salt garlic powder and paprika. Thoroughly rub mixture into chicken pieces. Spread chicken in one layer in a shallow baking dish. Dilute the soup and pour over the chicken. Sprinkle with chopped parsley. Bake uncovered at 350° for 1½ hours.

Beef Brisket

From Mom’s good friend, Cheryl Bernhardt

5 pounds brisket
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 bottle liquid smoke
½ teaspoon pepper
½-1 bottle BBQ sauce

Marinate with all ingredients except BBQ sauce overnight. Bake at 275° for 7½ hours in a “bake in bag”. Open bag and remove meat (do not use juices or fat). Pull meat apart with forks into small pieces. Put into baking pan and pour BBQ sauce over and bake another 30 minutes. I usually cut this recipe in half.

Chicken Asparagus Farfalle

From Jason

2 Boneless chicken breast halves cut into ¾ inch pieces
2 tablespoons olive oil
2 cloves garlic, pressed
1 green onion, bias but into ½ inch pieces
1 pint heavy cream
½ pound asparagus spears cut into 1½ inch pieces
¼ cup grated parmesan cheese
½ pound farfalle (bow tie pasta), cooked

At medium high heat, brown chicken in oil. Add garlic and onion and cook for another minute (you want a good caramelized look to the chicken). Reduce to medium low heat and add cream. Let simmer about 2 minutes stirring constantly. Add asparagus and cheese and continue simmering until cream thickens just a bit (keep stirring). Add salt and pepper to taste.

Chicken Cranberry Chili

From Ann

1 pound cubed chicken
1 tablespoon oil
1 28-ounce can of baked beans
1 15-ounce can of whole cranberry sauce
1 4.5-ounce can of green chili
1 16-ounce can of black beans

In a stew pot, brown chicken with oil. Add baked beans, cranberries, and chilies. Drain and rinse black beans then add to pot. Bring to a boil turn to low and let simmer for 15 minutes. I served mine with home made corn bread that had some green chilies thrown in to sweeten the deal.

Macaroni and Cheese

This is from Martha Stewart, so be forewarned...

6 slices good-quality white bread, crusts removed, torn into ¼- to ½-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5½ cups milk
½ cup all-purpose flour
2 teaspoons kosher salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4½ cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1¼ cups (about 5 ounces) grated Pecorino Romano
1 pound elbow macaroni

You can easily divide this recipe in half; use a 1½-quart casserole dish if you do. Serves 12.

Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, for 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1½ cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 1½ cups cheddar and ½ cup Gruyere or ¼ cup pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Upside-Down Hamburger Pie

1 pound ground beef
½ cup chopped celery
½ cup chopped onion
½ cup chopped green pepper
½ teaspoon salt
1 can of tomato soup
1½ cups Bisquick
½ cup milk

Brown beef and cook celery, onion, and pepper with it. Add salt and soup. In separate bowl, mix Bisquick and milk. Roll dough into circle slightly smaller than pie tin. Put meat mixture into pie tin and top with dough. Bake at 450° for 15 minutes. Turn upside-down onto platter and top with grated cheese.

Falafels

This is a Heart-Wise recipe.

½ cup bulgur
16 ounces garbanzo beans, canned
1 teaspoon cumin
4 teaspoons garlic
4 teaspoons lemon juice
1 cup Italian breadcrumbs
Olive oil spray

Preheat oven to 450°. Bring 1½ cups water to boil in a saucepan. Add bulgur, stir, and reduce heat to low. Cover and simmer for 10 minutes. Remove cover to let excess water evaporate. Process garbanzos in food processor until smooth. Add cumin, garlic, and lemon juice. Pulse to mix well. Add breadcrumbs and garbanzo mixture to bulgur. Mix well. Roll mixture, 1 tablespoon at a time, between palms into round balls, and place on a nonstick baking sheet. Spray each ball lightly with olive oil, and bake for 15 minutes. Serves 6.

Each serving contains: 226 calories (14% from fat); 4 g fat (0.3 g sat, 0.4 g mono, 0.6 poly, 0 mg cholesterol); 9 g protein; 44 g carbohydrate (6 g fiber); 760 mg sodium; 56 mg calcium; 2 mg iron.

Pacific Northwest Spaghetti

This came from the Cooking Light magazine we saw at Colin and Sam’s and Noelle renamed it.

1 teaspoon olive oil
½ pound ultra-lean ground beef
1 cup chopped onion
4 garlic doves, minced
¼ cup dry red wine or 2 tablespoons balsamic vinegar
¼ cup golden raisins
1 tablespoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
2 tablespoons tomato paste
½ teaspoon dried Italian seasoning
¼ teaspoon black pepper
2 (14.5-ounces) cans diced tomatoes, undrained
2 tablespoons chopped fresh parsley
2 teaspoons coarsely chopped pine nuts toasted

Heat oil in a saucepan or large skillet over medium-high heat. Add beef, onion, and garlic; sauté 5 minutes. Stir in wine and next 7 ingredients (wine through tomatoes), and bring to a boil. Reduce hear to medium, and cook, uncovered, about 15 minutes. Stir in parsley and pine nuts.

Yield: 4 cups (serving size: 1 cup).

Lagasse’s Barbecue Beans

1 pound sliced bacon, chopped
2 cups chopped yellow onions
1 medium-size fresh jalapeno peppers, seeded and chopped
½ teaspoon freshly ground black pepper
2 teaspoons chopped garlic
1 pound dried navy (white) beans, picked over and rinsed
½ cup Steen's 100% pure cane syrup or other can syrup
½ cup firmly packed light brown sugar
2 cups ketchup
¼ cup yellow mustard
9 cups chicken broth
2 bay leaves

In a large pot over medium heat, fry the bacon until crispy, 8-10 minutes. Add the onions, jalapeno, and black pepper and cook, stirring until the onions are soft, 3 to 4 minutes. Add the garlic and beans and cook for 1 minute. Add the cane syrup, brown sugar, ketchup, and mustard and mix well.

Stir in the broth, add the bay leaves, and bring to a boil, then reduce the heat to medium-low. Cook, uncovered, until the beans are tender, about 4 hours, stirring occasionally. Remove the bay leaves before serving

Brown Sugar Barbecued Chicken

1 chicken, broken down into two leg quarters and two breasts
1 teaspoon salt
1 teaspoon black pepper
2 cups ketchup
4 ounces brown sugar
½ cup molasses
½ cup Worcestershire sauce
¼ cup soy sauce
¼ cup sesame oil
1-2 inch piece ginger, peeled and grated
1½ teaspoons garlic powder
1½ teaspoons cumin
1½ teaspoons chili powder

Heat a charcoal or gas grill to medium low heat. Close the grill to thoroughly preheat the grate. Preheat oven to 350°. Season the chicken with the salt and pepper. Combine the next ten ingredients in a stainless steel mixing bowl. Grill the chicken for 5-7 minutes on each side. Place in a 9x13 casserole dish and baste generously with the sauce. Bake for 20 minutes or until the juices run clear.

Mount Rainier Chili

From Jason

1 pound Great Northern white beans rinsed and picked over
2 pounds boneless, skinless chicken breast
1 tablespoon vegetable oil
2 cups chopped onion
4 cloves minced garlic
2 4-ounce cans chopped mild green chilies
2 teaspoons ground cumin
1½ teaspoons dried oregano - crumbled
¼ teaspoon ground clove
¼ teaspoon cayenne
8 cups chicken stock
1 can beer (Rainier)
3 cups Monterey Jack cheese - grated
Sour cream
Salsa
Fresh cilantro leaves - chopped

Place beans in a large, heavy pot. Add cold water to cover by at least three inches. Cover and soak overnight*.

Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender (about 15 minutes). Drain and cool then cut into cubes.

Drain beans into large colander. Heat oil in same pot. Add onions and sauté over medium-low heat until translucent (about 10 minutes). Stir in garlic, green chilies, cumin, oregano, clove and cayenne. Sauté 2 minutes longer. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are tender (about 4 hours). Add additional water if necessary**. Add chicken, beer and 1 cup of the cheese. Stir until cheese melts. Serve in chili bowls with remaining cheese, sour cream, salsa and cilantro on top.

* To quick-soak beans, add enough water to cover by three inches. Bring to a boil, cover and remove from heat. Soak for 2 hours.

** This much can be done a day ahead. Cover and bring back to a simmer before continuing.

Shepherd’s Pie

Ground beef – amount determined by number of people you are feeding
Potatoes – about 1 medium per person
1 16-ounce can of tomato sauce
1 onion, chopped
1 can cut green beans
Salt and pepper to taste

Peel the potatoes and boil them. While they are cooking, brown the ground beef. Add chopped onion to ground beef and brown it a little. Drain any grease and stir in the tomato sauce and green beans. Add salt and pepper. Drain the potatoes and mash them. Put the ground beef mixture into a casserole dish or a 9x9 pan and cover with the mashed potatoes. Heat in a 350° oven until warm. If you are eating immediately it should be warm enough when you prepare it.

Chicken Bundles

3⅓ cups diced, cooked chicken
6 ounces cream cheese
4 tablespoons butter
¼ teaspoon lemon pepper
4 or 5 green onions, chopped (include part of tops)

Mix butter and cream cheese in a mixer until well blended. Add lemon pepper and mix, then add other ingredients and mix well.

Make your favorite roll dough or use store-bought dough. Let rise once and then roll out into as you would for rolls, but make it thinner and in a rectangle. Cut into about 4-inch squares. Put ¼ cup of chicken mixture in middle of square and bring corners together and seal making a bundle. Dip in melted butter and roll in seasoned breadcrumbs. Place on cookie sheet and bake at 375° for about 15 minutes or until golden. Top with chicken gravy.

Chicken Kiev

1 cup butter
1 clove garlic, minced
1 tablespoon chopped parsley
1 teaspoon salt
1 tablespoon chopped green onion
⅛ teaspoon rosemary
¼ teaspoon pepper

Cream all of the above ingredients together. Bone 8 chicken breasts (4 cut in half), and then pound gently till flat. Spread with 1 tablespoon of the butter mixture. Roll up breast, butter inside and secure with toothpicks. Dip in milk and then roll in cracker crumbs. Place in baking pan, toothpick side down, and bake at 400° for 45 minutes.

Chicken Pot Pie

2 cans cream of chicken soup (10 ¾ ounces each)
2 cups shredded mozzarella cheese
1 cup frozen hash brown potatoes (cubed work great)
1 pound chicken meat cut into small chunks
1 cup grated carrots (about two medium carrots)
½ cup milk
8 green onions
2 eggs
1 teaspoon dried basil leaves
1 teaspoon garlic powder
½ teaspoon ground black pepper

Combine all ingredients in large bowl and mix well. Place pie crust dough in bottom of two 9-inch pie pans. Spoon filling into pie pans. Cover with pie crust dough. Cut steam vents in top crust. Brush crust top with mixture of 1 egg yolk and 1 tablespoon water. Bake at 375° for 50-55 minutes.

Sour Cream Enchiladas

From Marvel Jensen

2 cups sour cream
½ teaspoon ground cumin
1 cup chopped green onions (tops too)
1 pound grated cheddar cheese
12-14 corn tortillas
1 package Schilling enchilada sauce made up.

Blend sour cream, chopped onion, cumin and 2 cups of the grated cheese and set it aside. Fry tortilla in a little bit of oil until limp and then dip in heated enchilada sauce. In 9x13 pan, roll enchilada with sour cream mixture down center, placing folded side down. When all are filled, sprinkle with remaining cheese. (At this point you can cover and chill for several hours if you want.) Bake uncovered in 375° oven for 20 minutes. Garnish with more sour cream and chopped onion.

Creamy Chicken Enchiladas

2 tablespoons butter
1 onion (thinly sliced)
1 cup shredded cooked chicken (about one large breast)
2 tablespoons diced green chilies (or more to taste)
4 ounces cream cheese (diced)
Oil
4 flour tortillas
⅓ cup whipping cream
1 cup Monterey Jack cheese
Chopped green onion
Sliced black olives
Lime wedges

Preheat oven to 375°. Grease a 9x13 baking dish. Melt butter in a large skillet over very low heat. Add onion and cook, stirring occasionally, until onion is limp, but not brown. Remove from heat; add chicken, chilies and cream cheese. Mix lightly with fork. Add salt to taste. Heat about ¼ inch oil in small skillet. Dip tortillas into oil, one at a time, and fry several seconds until they begin to blister and become limp. (Do not let them become crisp.) Remove with tongs and drain on paper towels.

Spoon about ⅓ cup filling down center of each tortilla. Roll and set seam side down in baking dish. Moisten tops with cream and sprinkle with grated cheese. Bake uncovered until heated through (about 20 minutes). Garnish with green onion and ripe olives. Squeeze limejuice over just before serving, or omit limejuice and serve with salsa. Serves 2.

Salsa
1 large can tomatoes (chopped)
1 onion chopped
1 can green chilies (chopped)
½ cup vinegar
¼ cup oil
Dash of sugar
Dash of salt and pepper

Combine ingredients and serve chilled or at room temperature.

Chicken and Dumplings

This is from mom’s friend Michelle Taylor from Book Club. Dad doesn’t like dumplings so I never made them. Then one time I made this when the kids were home. Jason and Gage fought over the dumplings and most everyone (except Dad) really liked it. It definitely is not low-cal.

5-7 pounds chicken breasts and thighs, skinned
6 cups thickly sliced carrots
6 cups thickly chopped onions
3 cups thickly sliced celery
13 cups water
4 cans chicken broth
3 tablespoons dried parsley
1 large bay leaf
1 teaspoon thyme
1 teaspoon rosemary
1½ teaspoon crushed peppercorns
3 cubes margarine
2 cups flour
1 tablespoon salt
2 teaspoons ground pepper

Create bouquet garni from parsley, bay leaf, thyme, rosemary, and peppercorns. Put into a spice ball or muslin bag. Cook chicken in 10 cups of the water. Cook veggies in 3 cups water and chicken broth with bouquet garni. When chicken is done, remove from water and drain, keeping broth. When veggies are done, remove bouquet garni, and remove veggies from broth and drain, keeping broth. Combined reserved broths should equal 16 cups. Add water if you have less than that. In very large stock pan, melt margarine. Add flour, salt, pepper. Cook for 1 minute. Pour in 16 cups broth and stir until thickened.

Dumplings
3 cups flour
1½ tablespoons baking powder
1½ teaspoons salt
3 eggs, lightly beaten
15 tablespoons milk (1 cup minus 1 tablespoon)
Dried parsley to taste

Sift dry ingredients into bowl, add parsley and stir in. In separate bowl, mix milk and eggs together. Add to dry ingredients and mix until just blended (dough will be sticky). Bring gravy to a good simmer or low boil. Drop dumplings by tablespoonfuls into hot gravy. Cover with tight lid and steam for 8-10 minutes. Dumplings can be tested with a toothpick. Cook only enough dumplings at once that can fit on surface of gravy. They will sink down when first put into gravy, then float to surface. (Important: If gravy is not hot enough to produce heavy steam, dumplings will be doughy – it’s the steam that cooks them.) Remove cooked dumplings and keep warm on plate in oven. When all dumplings are cooked, add veggies and chicken (which has been de-boned and cut into chunks) back into the gravy and lower heat. Stir occasionally – veggies and chicken tend to sink to bottom and stick and/or burn if heat is too high. Serve stew over dumplings in bowls. Makes enough for 12 generous servings. Keeps well in fridge for 3-5 days (if it lasts that long!).

Dutch Oven Lasagna

Works great in the oven too!

12-inch Dutch oven or 9x13 pan
8-12 ounces uncooked lasagna noodles
1½ cups small curd cottage cheese
1½ cups grated mozzarella cheese
¼ cup parmesan cheese

Marinara Sauce
1 pound hamburger
1 onion, diced
1 clove garlic, minced
2 16-ounce cans tomato sauce
2 16-ounce cans tomatoes
1 teaspoon oregano leaves
1 tablespoon dried parsley
1 teaspoon marjoram
2 teaspoons dried basil leaves
⅔ cup water

Make sauce and set aside. Brown hamburger, add diced onions and minced garlic and brown. Add remaining ingredients and simmer for at least ½ hour.

In Dutch oven or pan layer marinara sauce, uncooked lasagna noodles, cottage cheese, and mozzarella cheese. Sprinkle a little parmesan over this. Repeat layers making 3 layers of noodles and ending with sauce and cheeses. The sauce will be very runny because the noodles need to absorb the moisture. Cover Dutch oven with lid or pan with foil. Bake the Dutch oven one hour with 14 briquettes on top and 10 on the bottom. Rotate every 15 minutes. Or, bake pan in 350° oven for one hour.

Teriyaki Salmon Bake

Colin and Samantha made this very simple dish up as part of their effort at healthier eating. It works well with swordfish and halibut, too.

1 pound salmon fillet
½ cup garlic teriyaki sauce
Chives, diced (dried are fine)
Sesame seeds

Heat the oven to 350°. Line a baking dish with a large piece of foil. Cut the salmon into individual portion sizes of about 4 ounces each, removing the skin if any. Place in the dish and coat liberally with the sauce, and sprinkle with chives and sesame seeds on top to garnish. Fold over and seal the foil. Bake for about 20 minutes and then check for doneness – the salmon should be firm and light, not wet and pink inside (underdone) or drying and separating (overdone). This dish goes well with steamed veggies and wild rice. Serves 4.

Sukiyaki

Colin first sampled this delicious dish while in Japan, and has yet to have a restaurant version as good as you can make at home. This is most impressive when cooked in the center of the table in an electric skillet, though you can do it at the stove if you prefer. Make enough steamed white rice (medium grain) for everyone to have about a cup. This version amply serves four people.

2 pounds sirloin or round
2-3 bottles sukiyaki sauce
1 cup firm tofu, drained
1 can bamboo shoots
1 can water chestnuts
2 cups bean sprouts
1 onion, sliced
2 leeks, the white part sliced diagonally into long ovals about ¼-inch thick
3-4 stalks celery, sliced
1 small package bean-thread vermicelli noodles (optional)

If you can, buy the beef sliced very thin – about ⅛ of an inch. Get the butcher to do it for you, or place the meat in the freezer for twenty minutes to firm it up and do it yourself with a sharp knife, making slices across or diagonal to the grain. The thinner slices will cook faster and pick up more flavors from the sauce. Drain the tofu, bamboo shoots and water chestnuts. Cook the noodles (white, translucent vermicelli) and drain them. Arrange all of the ingredients in bowls or plates around the electric skillet, heated to medium (simmering, not a rolling boil), and put about half of them into the skillet along with a bottle of sauce. Everything should be cooked enough to start eating within about ten minutes – each person can dish out their own. Add more ingredients and sauce as you go. This is an entertaining dinner where everyone can be the cook.

Pot Roast

2 pounds of rump roast frozen solid
1 package of onion soup mix
1-½ cups of water
5 carrots chopped
4 potatoes diced

Bake rump roast with Lipton onion soup mix on it for 8 hours at 275°. Add water, carrots, and potatoes bake for 1-½ hrs at 325°.

Meatloaf

1¾ or 2 pounds ground beef
1 chopped onion
1 egg
¼ cup milk
¼ cup ketchup
4 inches of crackers
¾ teaspoon of sage
Salt and pepper to taste

Mix egg, milk, and ketchup together with fork. Crush crackers and add to mixture. Add spices and onions, mix meat in with hands till well blended then place in bread pan. Bake at 350° for 1 hour and 15-30 minutes.

Poppy Seed Chicken

Kinsey's friend Sum

Cooked and shredded chicken (enough to shallowly cover bottom of 9x13 pan)
1 cup Cream of Chicken soup
½ to 1/3 cup sour cream
¼ cup butter or margarine
2 sleeves crushed Ritz crackers (I use potato masher)
1-2 tablespoons poppy seeds

Cover the bottom of a 9x13 pan with shredded chicken and stir in chicken soup and sour cream. In a separate bowl mix together margarine, cracker crumbs, and poppy seeds. Spread crumb mixture over chicken mixture. Bake until heated through at 350° or microwave.

Taco Soup

Kinsey's friend Sum

1 tablespoon Oil
1/2 Onion, diced
2 Garlic Cloves
3-5 Chicken breasts
1 cup chicken broth
1 cup Salsa (I use Herdez mild)
1 cup corn
½ cup peas
1/8 teaspoon chili powder
¼ teaspoon cumin
1 can green chilies (chopped)

Optional: 1 can tomato sauce (for more tomato taste)
Sauté the oil, onion, and garlic with the cubed chicken. Add other ingredients in soup pot and simmer at least 10 minutes so spices can mingle. Top soup with sour cream, cheese, and tortilla chips. (I usually fry cut up strips of tortillas in place of chips)

Monday, March 24, 2008

Best Easy Rolls Ever

THE BEST ROLLS EVER
(Makes 3 dozen)

1 C. melted butter
½ C. warm water
2 T. yeast
Pinch of sugar
2 C. warm water
¼ C. sugar
2½ tsp. salt
4 eggs
8 C. flour

Proof yeast in ½ C. warm water with a pinch of sugar. Combine all ingredients except flour in a large bowl. Mix well. Add flour and stir (no mixer please!) till you can’t see the flour any more. Dough will be sticky and lumpy. Cover and refrigerate until cold – at least 5 hours, better if over night. About 2 hours before baking, dump dough out onto well-floured surface. Roll dough blob in flour to coat, press it out into a rectangle. Cut into 36 “fingers”. Roll each finger between your hands just enough to be able to tie in a half knot. You know – the first part of tying your shoes. Let rise until double in bulk on a greased cookie sheet. No need to brush with butter even though rolls have flour coating. Remember that cup of butter? Yeah. Bake at 350 for 15-18 minutes. Sit back and wait for oohs and ahhs! Your super-baker reputation just went up a couple of notches.

Variations:

Deep fry for doughnuts – glaze

Coat rolls with sugar & grated orange rind mixture for orange rolls – frost with orange frosting while still warm.

Coat with brown sugar & cinnamon for a sweet roll – frost while still warm.

Potato-Corn Casserole

Kinsey's aunt

Peeled and sliced potatoes
Salt & Pepper
½ to 1/3 pound hamburger browned with chopped onions
Cream of whatever soup
Creamed corn
Salt & pepper

In a casserole dish, layer: (in this order) potatoes, salt, pepper, hamburger and onions, soup, corn, salt, and pepper. Bake covered at 350° for 1 hour (more if potatoes are thick). You can make this anywhere from a 9x9 pan size to a big 9x13. Just add more potatoes, hamburger, and some milk if needed to stretch. This is very good for cold winter nights and great as leftovers too.

Curry Chicken

Kinsey's friend Mel

2 tablespoons butter
1 cup chopped onion
1 cup chopped green pepper
1/4 teaspoon Minced garlic
Salt & pepper to taste
14 oz. ketchup
1½ cups water
1/3 cup raisins
½ teaspoon thyme
1 teaspoon curry
2-3 cooked, shredded chicken breasts

Bake or boil chicken and shred. Set aside. Sauté butter, onion, pepper, garlic, salt, and pepper and then add ketchup, water, raisins, thyme, curry, and chicken. Simmer on medium-low heat for 20 minutes. Serve over rice. Options: top with almonds, coconut, nuts, or raw raisins. This is great for large groups and will double.

Healthy Chicken Nuggets

Gage got this recipe from Oprah

1 pound chicken
3 tablespoons BBQ Sauce (any kind you like)
2 tablespoons Baby bam
1 teaspoon garlic powder
¼ teaspoon salt
3 cups cornflakes

Cut raw chicken into 1-inch cubes. Combine barbeque sauce, baby bam, garlic powder, and salt. Put chicken into a large Ziploc bag and add barbeque sauce mixture, coat chicken thoroughly. Add crushed cornflakes & shake until coated. Place on cookie sheet and bake at 350° for 18-20 minutes. Dip in barbeque or other sauce or eat plain!

Baby bam
(Makes enough for 4 recipes of chicken nuggets)

3 tablespoons paprika
2 tablespoons salt
2 tablespoons parsley
2 teaspoon Garlic powder
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon celery salt

Sour Cream Enchiladas

Kinsey's mom

1 pound ground beef
½ chopped onion
12 flour tortillas
Grated cheese (approx. 2 cups)
1 cup sour cream
1 can cream of chicken soup
1 small can chopped green chilies

Brown onion and beef. Divide into tortillas along with cheese and roll up. Mix remaining ingredients for sauce. Pour a small amount into a 9x13 pan. Place enchiladas on top, and pour the remaining sauce on top. Top with grated cheese and heat at 350° for about 20 minutes.

Healthier Fondue

Kinsey's mom

1¾ cups milk
16 ounces of cream cheese
2 teaspoons dry mustard (optional)
¼ cup chopped green onions
1 package chipped beef or ham, chopped
French bread
Cut vegetables

Heat mild, cream cheese, dry mustard, onions, and beef or ham through on stove and simmer over low heat for 5 minutes, stirring constantly. Dip bread and vegetables in cheese mixture. Feeds four.

Chicken Enchiladas

Kinsey's ward

1 can Cajun-style black beans
1 can corn
1 jar salsa (I use Herdez medium)
2 boneless, skinless chicken breasts
Tortillas (flour or corn)

Pour beans, corn, and salsa in crock pot over the uncooked chicken. Cook on high for 2 hours or medium for 4 hours. Remove chicken and shred. Roll chicken with half of the beans and rice into tortillas. Pour remaining half on top of tortillas. Bake for a while at 350°. Top with cheese, sour cream, etc.

Swiss Fondue

1 garlic clove, halved crosswise
1 ½ cup dry white wine
1 tablespoon cornstarch
2 teaspoon kirsch (I don't think we used this)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyere cheese, coarsely grated (2 cups)
2 loaves crusty French bread, cut into cubes with some crust on each.

Rub inside of a 4 quart heavy pot with cut sides of garlic, and then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch (or white wine) in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to a fondue pot and keep hot over a low flame.

Sauces and Marinades

Bar-B-Q Sauce for Ribs or Chicken
Teriyaki Sauce
Kabob Marinade for Chicken or Pork
Cheryl’s BBQ Sauce
Larry's Markets Smoky Cattle Country BBQ Sauce

Bar-B-Q Sauce for Ribs or Chicken

Ribs or chicken
Onion, sliced thinly, separated into rings
Lemon, sliced thinly (for ribs)
1 cup ketchup
⅓ cup Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
2 cups water

Slightly brown ribs or chicken. Place onion slices over the chicken, or onion and lemon slices over ribs. Combine other ingredients in a sauce pan and heat. Pour over the ribs. Bake in 350° oven for 2-3 hours until sauce is thick. Baste with sauce every 15 minutes.

Teriyaki Sauce

This recipe is from an old college friend. It's a wonderful marinade for chicken, especially if it's done on the grill. I use this much for 2 chicken breasts, so double or triple the recipe for more.

2 tablespoons soy sauce
2 tablespoons cooking oil
2 tablespoons lemon juice
½ teaspoon garlic powder
½ teaspoon ginger
1-½ teaspoons meat tenderizer

Marinate chicken for 4 or more hours. (I like to marinate it overnight.)

Kabob Marinade for Chicken or Pork

Kinsey's dad

1 cup brown sugar
2/3 cup ketchup
2/3 cup vinegar
½ cup soy sauce
½ cup oil
5-6 garlic cloves
2 teaspoons ground ginger

Mix all ingredients together in non-metal bowl.

Cheryl’s BBQ Sauce

3 CUPS ketchup
1 ¼ C brown sugar
2 tablespoons liquid smoke
½ teaspoon cayenne pepper
1 ½ teaspoons celery seed

Combine and simmer 45 minutes.

Larry's Markets Smoky Cattle Country BBQ Sauce

I miss Larry's Markets, a small chain of upscale groceries in the Seattle area. They went out of business a few years ago, and with them went their most excellent BBQ sauce. They had their own recipe for a sweet, mild sauce that caramelizes nicely on the grill or in the oven, custom manufactured and bottled for them by Green Garden Foods. I've done some sleuthing and some experimentation, and I've come up with a recipe that matches my fading memory of Larry's sauce better than any bottled sauce I've tried, and I've tried a bunch. The only reference points I had were the ingredients and nutrition facts on an empty bottle. Only the food chemists at Green Garden Foods know the real recipe, but I bet they couldn't say, especially since their outfit just got bought by some company in Idaho. It's pretty good sauce, though it may not be exactly the same as Larry's. I didn't have any Modified Food Starch, Potassium Sorbate, or Sodium Benzoate in my pantry, so I left those out. I doubt you'll notice.

1 C water
1 C sugar
1 6 oz. can tomato paste
1/8 C white vinegar
2 tsp salt
1 tsp Worcestershire sauce
1 tsp oil
1/2 tsp liquid hickory smoke concentrate
1/2 tsp mustard powder
1/4 tsp Cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder

In a small saucepan over medium heat, combine the oil and spices and let sizzle for a moment to bring out the flavors. Add the remaining ingredients and simmer over low heat, stirring occasionally, for about an hour until reduced to the right consistency and flavors have melded, turning the sauce a deep reddish-brown. Store in a closed container in the refrigerator.

Makes about 1 1/2 cups of sauce.

Salads and Side Dishes

Lemon Delight Jell-O Salad
Arichoke Orange Salad
Frog Eye Salad
Rice Casserole
Mandarin Orange Salad (with or without chicken)
Oriental Noodle Salad
Springtime Salad
Red Hot Jell-O
Orange-Lemon Jell-O Salad
Shrimp Pasta Salad
Old Fashioned Baked Beans
Trader Vic's Chicken Salad
AuGratin Potatoes
Corn Salad
Green bean casserole
Beans
Sweet & Spicy Black Bean Salad
Fat Free Refried Beans
Rice Pilaf
Pasta Salad with Tomatoes
Stuffing

Lemon Delight Jell-O Salad

From Granny Robertson

Jell-O
1 6-ounce package lemon Jell-O
1 8-ounce can crushed pineapple
2 cups Sprite
4 sliced bananas
Miniature marshmallows

Dissolve Jell-O in 2 cups boiling water. When cool, add drained pineapple, Sprite, and sliced bananas. When this starts to set, cover top with marshmallows.

Topping
1 egg
2 tablespoons butter
1 tablespoon flour
½ cup sugar
½ cup pineapple juice
1 cup cream, whipped

Cook the beaten egg, butter, flour, sugar, and pineapple juice together. Cool. Fold into whipped cream. After Jell-O is completely set, spread topping over marshmallows.

Artichoke Orange Salad

This came from Grandma Deschamps and when she told me about it I didn’t think it sounded good at all. She made it for us and it is one of my favorite salads.

1 bunch red-leaf lettuce
1 head iceberg lettuce
1 can mandarin oranges
1 jar marinated artichoke hearts
¾ cup chopped walnuts

Wash lettuce and pat dry. Break into bite sized chunks. Add oranges. Cut up artichoke hearts and add. Add chopped walnuts. Top with Good Season’s Cheese and Garlic dressing.

Frog Eye Salad

1 box R. F. Acini De Pepe (soup macs semolina)
1 cup sugar
1 teaspoon salt
2 tablespoons flour
1½ cup pineapple juice
2 eggs beaten
4 teaspoons lemon juice
3 cans mandarin oranges, drained
1 large can crushed pineapple, drained
1 large can pineapple tidbits, drained
3 cups mini marshmallows
1 16-ounce container Cool Whip
Maraschino cherries and pecans, if desired

Boil pasta for 12 minutes in salt water. Drain and rinse in cold water. Drain well. Cook next six ingredients together until thick, then add to macaroni. Refrigerate mixture 12 hours. Mix in drained fruit, marshmallows, and Cool Whip. Add maraschino cherries and pecans, if desired. Chill several hours. Keeps 2 weeks in refrigerator.

Rice Casserole

I got this recipe from a friend while Scott was attending graduate school at Northwestern.

1⅓ cup raw white rice
1 can beef bullion
1 can cream of mushroom soup
1 can mushroom stems and pieces
4 tablespoons butter or margarine
1 onion, chopped

Melt butter and add onion – sauté. Add other ingredients and mix. Butter a casserole dish and pour mixture into it. Cover and bake 45 minutes at 375°. Stir gently, then cover and bake another 15 minutes until moisture is absorbed.

Mandarin Orange Salad (with or without chicken)

From mom’s friend, Evelyn Nuffer.

¼ cup sliced or slivered almonds
1 tablespoon plus 1 teaspoon sugar
½ head lettuce, torn
¼ pound spinach
1 cup chopped celery
3 green onions, sliced
1 11-ounce can of Mandarin oranges, drained
* Chicken (optional)

Cook and stir almonds and sugar in a skillet until sugar is melted. Monitor closely because it will burn easily. Spread on plate to cool, and then break apart. Gently toss ingredients for salad. Pour on dressing immediately before serving and then sprinkle on nuts.

Dressing
¼ cup oil
2 tablespoons vinegar
½ teaspoon salt
2 tablespoons sugar
Parsley

Combine dressing ingredients and refrigerate for at least an hour.

* If you wish to make this an entrée chicken salad, grill 1 boneless, skinless chicken breast per person. Cool slightly and slice chicken into ¼ inch slices across the grain of the chicken, trying to keep it somewhat intact. (You can now buy frozen, grilled chicken breasts at Costco – just heat). To serve, put salad on individual serving plates, pour on some dressing, place breast on top, fanning out slightly and sprinkle with the nuts. This recipe will make about 4 individual chicken salads.

Oriental Noodle Salad

1-2 heads cabbage
2 green onions
½ cup slivered almonds
3 tablespoons sesame seeds
¾ cup oil
3 tablespoons sugar
6 tablespoons rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 package broken ramen noodles (chicken flavored)
1 package seasoning from ramen noodles

Toast almonds and sesame seeds separately in skillet, watching carefully because they burn easily. Stir them constantly. Put them on a plate to cool. Combine oil, sugar, vinegar, salt, pepper and seasoning package from Ramen noodles and shake well to mix for the dressing. Refrigerate overnight. Shred cabbage, thinly slice onions and mix them together. Add the almonds and sesame seeds. Break the Ramen noodles up and add to the cabbage mixture shortly before serving. Toss with the dressing and serve. You can add diced or shredded, cooked chicken to this to make it a luncheon salad.

Springtime Salad

¼ cup cider vinegar
½ cup sugar
½ teaspoon Minced onion
¼ teaspoon paprika
¼ teaspoon Worcestershire sauce
½ cup oil
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 large bunch spinach, washed
1 pint fresh strawberries, sliced

Mix first five ingredients in blender. Add steady stream of oil with blender running until thickened. Stir in seeds by hand. Toss with fresh spinach and mix with sliced strawberries. Serve immediately as this wilts fairly quickly.

Red Hot Jell-O

From mom’s friend Jan Dittman

6 ounces cherry Jell-O
4 crisp Granny Smith apples, chopped
½ cups celery, chopped
½ cup nuts, chopped
1 cup red hots

Dissolve cherry Jell-O with 4 cups of boiling water. Add red hots. Let set slightly and then add nuts, celery and apple. Pour into a cake pan. Chill for several hours and cut into squares. Serve on lettuce leaves if desired.

Orange-Lemon Jell-O Salad

1 large package orange Jell-O
1 large package lemon pudding
1 tub Cool Whip (small)

Make orange Jell-O according to package directions, but only use 1-½ cups cold water instead of 2 cups. Cook pudding according to directions (if you want a quick, easy alternative to cooking the pudding you can use 1 can lemon pie filling). Mix Jell-O and pudding together. Pour into 9x13 pan, then remove about 1 cup of the mixture and set aside (not in fridge). Put pan in fridge and let set. When set, mix the 1 cup you set aside with the cool whip and spread on top of Jell-O. Chill again.

Shrimp Pasta Salad

From mom’s friend Diane Kelson

½ package salad macaroni cooked and rinsed in cold water.
Dressing
Miracle Whip – 2 big scoops (about ¾ cup)
⅓ cup sugar

Mix well and dilute with milk until quite soupy. Add salt and pepper to taste. Add celery seed to taste. Add shrimp or tuna (drained and rinse shrimp). Chill – will absorb dressing – add more dressing before serving if you wish.

Old Fashioned Baked Beans

2 16-ounce packages of navy beans
2 cups water
Salt
½ cup packed brown sugar
2 cups chopped onion
4 teaspoons dry mustard
4 slices bacon cut into small pieces

Rinse beans. Heat beans, water, and 4 teaspoons salt to boiling. Boil 2 minutes and remove from heat. Cover and let stand 1 hour. Do not drain beans. Heat to boiling. Cover and bake at 350° for 1 hour, then stir in brown sugar and remaining ingredients and 2 teaspoons salt. Cover and bake 1 hour. Remove cover and bake another hour.

Trader Vic's Chicken Salad

5 cups diced chicken (4 full breasts)
1 cup drained pineapple chunks
1 can water chestnuts (sliced)
½ cup sliced celery
½ cup sliced green onion

Dressing
1 cup mayonnaise
1 cup sour cream
1 teaspoon curry powder
4 tablespoons Major Grey's chutney

Blend dressing ingredients and mix with salad. Just before serving, stir in 1 cup Chinese noodles. This will serve 10 to 12 people and is excellent for a luncheon.

AuGratin Potatoes

4 tablespoons butter
4 tablespoons flour
2 cups milk
1½ cups grated Velveeta cheese
½ teaspoon salt
4 cups diced potatoes

Melt butter, and then add flour and mix. Add milk, stirring constantly. Add cheese and salt. Pour resulting sauce over potatoes (that have been salted and peppered). Put in a greased casserole dish. Bake at 425° for 15 minutes covered, then uncover and cook at 350° for 40 minutes.

Corn Salad

Salad:
corn from 5 ears of corn
½ small red onion, diced
½ cup basil, chopped

Dressing:
3 tablespoons olive oil
3 tablespoons apple cider vinegar
½ teaspoon salt
½ teaspoon ground black pepper

Mix, eat, enjoy!

Green bean casserole

3 cans green beans
1 can cream of celery soup
1 handful of cheese
1 can sliced water chestnuts
2 little cans of French onions

Mix green beans, soup, cheese, rinsed and drained water chestnuts, and one can of French onions bake at 350° till warm, sprinkle with 1 can of French onions.

Beans

This recipe is from Judy Edward. I promise these are really good!!

1 16-ounce can kidney beans
1 16-ounce can baked beans
1 16-ounce can butter beans
½ cup brown sugar
¼ pound raw bacon (optional)
¼ pound Velveeta cheese (I've used normal cheddar when I had no Velveeta, and it worked fine)
1 tablespoon onion
¼ cup barbecue sauce
3 tablespoons maple syrup
¼ cup ketchup

Drain beans and put in a large casserole dish. Then combine the rest of the ingredients in the dish with the beans. Mix well, bake uncovered at 300° for 2 hours.

SWEET & SPICY BLACK BEAN SALAD

Salad:
2 15oz cans black beans drained and rinsed
1½ cups corn
1 cup celery, chopped
1 red bell pepper, diced
2 fresh jalapeno peppers, minced
½ cup fresh cilantro leaves, minced

Dressing:
¼ cup lemon juice
¼ cup canola oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper

Mix:
dressing ingredients

Pour over:
salad

Chill:
one hour or more

Fat Free Refried Beans

Kinsey's dad's mission

4 cups pinto beans (dry)
1 can tomato sauce
1 chopped onion (optional)
Garlic to taste
1 tablespoon dried hot pepper flakes
Salt and pepper to taste
Enough water to come 1-½ inches from top of crock pot

Cook 6 hours on high or overnight on low in crock pot. Beat with hand mixer until mashed. Great with Navajo tacos or any other dish!

Rice Pilaf

Kinsey's mom

1-1/3 cups rice
4 tablespoons margarine
2 teaspoons parsley
1 chopped green onion
½ teaspoon garlic salt
½ teaspoon basil
2 teaspoons chicken bullion
½ teaspoon paprika
2-2/3 cups water
4-ounce can mushrooms (optional)

Sauté rice and margarine until brown (don’t burn). Add other ingredients and bring to a boil. Reduce heat and cover. Simmer 20 minutes. Serves 6. Really great side dish!

Pasta Salad with Tomatoes

2 large tomatoes
4 oven dried tomatoes
1 cup fresh basil leaves
¼ cup extra virgin olive oil
1 clove garlic
Salt
Pepper
1 pound bowtie pasta

Slice tomatoes and then cut basil and oven dried tomatoes. Toss together with oil, garlic, salt, and pepper. Set aside for flavors to mingle. Cook and drain pasta. Toss pasta with tomato mixture.

Oven Dried Tomatoes
Slice four tomatoes into ¼-inch slices. Place on parchment paper on a baking sheet. Brush with olive oil. Sprinkle with sea salt and Italian season. Bake at 250° for 2 hours or until fully dried. Can be stored in refrigerator for several weeks.

Stuffing

6 cups dried bread
½ cup diced celery
2 tablespoons chopped onion
1 cube butter
1 teaspoon salt
⅛ teaspoon pepper
1 ¼ teaspoon. sage
1 can cream of chicken (or celery) soup.

Sauté celery and onion in butter (I often add more celery and onion than this). Mix together bread and soup, add onion and celery, and then add spices and mix again. Spread mixture on a cookie sheet or in a 9 x 13 pan, and then cover with foil. Cook it at 350° for 20 minutes, and then uncover and cook 10 more minutes.

Breads

Evelyn’s Rolls
“Bread Maker” Bread
French Bread
Onion Corn Bread

Evelyn’s Rolls

2 tablespoons yeast (2 packages, not rapid rise)
½ cup lukewarm water
(Optional - 1 teaspoon sugar for the yeast to eat)
1½ cups milk
1 cup margarine
1 cup sugar
6 eggs, beaten
1 teaspoon salt
7-8 cups flour (no more than 8 cups)

Mix yeast, water, and sugar in a bowl and set aside. Heat milk and margarine together until the margarine melts. Combine eggs, sugar and salt, and add milk mixture. Mix in the yeast. Add flour 1 cup at a time and mix - dough remains sticky. Let rise until double.

Take ¼ of the dough, roll out into a circle (⅜- to ½-inch thick), and then cut like a pie into 8 to 10 wedges. Roll from the wide end to the tip, and shape into crescent rolls with the tip on the bottom. Let rise 1 hour. Can set for 5-6 hours. Bake at 375° for 10 minutes or until lightly browned. Brush tops with butter as soon as you remove them from the oven. Makes about 36 rolls.

“Bread Maker” Bread

3½ cups flour
1½ tablespoons sugar
2 teaspoons salt
2 teaspoon yeast
2 tablespoons oil
1⅓ cups warm water

Follow bread maker “white bread” instructions.

French Bread

2½ cups warm water
2 tablespoons yeast
1 tablespoon salt
1 tablespoon oil
7 cups flour

Mix all ingredients and place in greased bowl. Let rise 1 hour until doubled. Shape into two loaves. Place on cookie sheet that has been oiled and sprinkled with corn meal. Make diagonal slits on top. Brush with egg white mixed with cold water. Sprinkle with sesame seeds. Bake 20 minutes at 450°. (The new quick rise yeast and the instant mix yeasts are great!)

Onion Corn Bread

From A Pinch of Salt Lake

1 large onion – chopped
¼ cup butter
1 14-ounce package corn muffin mix
1 egg – beaten
⅓ cup milk
1 cup creamed corn
2 drops Tabasco sauce
1 cup sour cream
¼ teaspoon salt
1 teaspoon dill weed
1 cup sharp cheddar cheese – grated

Sauté onion slowly in butter; set aside. Combine muffin mix, egg, milk, corn and Tabasco in large bowl. Mix well. Spread into greased 9x13 inch pan. Mix sautéed onions, sour cream, salt, dill weed and ½ cup of the cheese. Spread onion mixture over corn batter in pan. Sprinkle with remaining cheese. Bake at 425° for 25-30 minutes. Serve warm.

Soups

Creamy Clam Chowder
Taco Soup
Cream of Broccoli Soup
Turkey Wild Rice Soup
Wild Rice Soup
Canadian Cheese Soup
Heavenly Ham Bean Soup
Minestrone Soup
Tortellini Soup

Creamy Clam Chowder

2 (6½ ounces) cans minced clams (I like baby clams)
1 cup finely chopped celery
1 cup finely chopped onion
2 cup diced raw potato
2 med. carrots, chopped
¾ cup butter or margarine
¾ cup flour
1 quart milk
1½ teaspoons salt
½ teaspoon sugar
Dash pepper

Drain clam juice and pour over chopped veggies. Add enough water to cover. Cook over med. heat for 20 minutes. From the butter, flour, milk, salt, sugar, and pepper make a white sauce. Add undrained vegetables. Heat thoroughly.

Taco Soup

From Aunt Rosemary Robertson (dad’s brother, Gail’s, wife).

1 pound hamburger
1 onion chopped
1 16-ounce can tomato sauce
1 can whole tomatoes
1 16-ounce can corn (I use ½ cup frozen corn)
1 small can green chilies (I never use this much – put a little in and then taste it)
1 package taco seasoning
1 can small red beans
1 can chili beans
Salt and pepper to taste

Brown hamburger and pour off grease. Add rest of the ingredients and simmer. Garnish with chips, grated cheese, sour cream, and avocado.

Tortellini Soup

Samantha borrowed this recipe from a friend and has made it her own.

Ingredients:

1 lb Chicken Italian Sausage (about 4 sausages worth)
2-3 Carrots
2 stalks Celery
1/2 Onion
2 sm zucchini
1 each yellow and red peppers
1 can tomato sauce
1 can chopped tomato
1 qt chicken or beef broth
1 t garlic (or 1 clove)
Italian seasoning, pepper and salt to taste
1 package cheese tortellini (fresh or frozen)

Chop the veggies - you want them big & chunky. Crumble and cook the sausage. Saute the onions, celery, and carrots with the sausage and garlic. Add the tomatoes, tomato sauce, and broth, and then add the remaining veggies and seasonings and simmer. 20 minutes before serving, add the tortellini and let it cook.

Cream of Broccoli Soup

From Kinsey's aunt

1½ pounds chopped broccoli
1 chopped onion
2 cups chicken bullion
½ cup flour
½ teaspoon dry mustard (optional)
White pepper
½ stick margarine or butter
2 cups milk
1½ cups grated cheddar cheese

Cook broccoli and onion in broth. Make white sauce. When thick, add veggies (don't drain). Mix well and add in cheese, slowly. Simmer for 10 minutes.

Turkey Wild Rice Soup

From Mom’s friend Cheryl, who is a great cook.

1 medium onion, chopped
2 celery ribs, thinly sliced
2 carrots, diced
½ cup butter
½ cup flour
4 cups chicken broth
2 cups wild rice, cooked
2 cups milk (1/2 &1/2 if you like)
2 cups cooked turkey, diced
1 teaspoon parsley
½ teaspoon salt, pepper, paprika

In large kettle sauté onion, carrots and celery in butter until onion is transparent. Reduce heat and blend in flour, cook till bubbly. Slowly add broth, stirring constantly. Add all other ingredients and simmer for 20 minutes. I cook a whole package of wild rice at once because it takes so long. Then I freeze 2 cups of it with 2 cups of turkey, so I have that part already done for another time.

Wild Rice Soup

From Whitney. This is her mother-in-law, Judy Edward’s, recipe.

Stock
Chicken bones
1 smoked ham bone
1 bay leaf
1 sliced onion
1 rib celery, diced
2 chopped carrots
1½ quarts water
3 teaspoons liquid magic seasoning
Salt and pepper to taste

Simmer for 1½ hours and strain.

Soup
½ onion finely minced
2 ribs celery, chopped
1 carrot, chopped
2 cups cooked wild rice
2 pints heavy cream (or milk)

In large pot, sauté vegetables in butter. Add stock and your choice of cooked and diced chicken, turkey, or ham. Cook 1 to 1½ hours. If necessary, thicken with cornstarch.

Canadian Cheese Soup

From the Lion House Cookbook

½ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1½ tablespoons cornstarch
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 quart milk, heated
1 quart chicken stock
¾ cup diced carrots, cooked
¾ cup diced celery, cooked
1 cup sharp cheddar cheese, grated
¼ cup chopped parsley

Sauté onion in butter until transparent, but not brown. Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes, stirring occasionally. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked very fine, or mash slightly. Add them to the milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetables may be increased if thicker soup is desired. Use 1 cup veggies for thicker soup. This recipe can easily be doubled or tripled for larger quantities. Makes 10 servings.

Heavenly Ham Bean Soup

2 cups 13 bean mix (or make your own mix)
1 ham bone with meat
10 cups water
1 large can diced tomatoes
1 bay leaf
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon parsley
1 tablespoon basil
2 tablespoons lemon juice
1 large onion, chopped
2-3 stalks celery, chopped
4-5 carrots, sliced
Salt and pepper to taste

Wash beans and soak overnight. Drain water and cover with water again and drain. Place ham bone in large pot with water and cook until meat falls off the bone. Pull the meat off the bone, cut up and place the broth and meat in the fridge to cool. Skim the fat. Cook beans in water until almost tender and drain. Add beans, meat broth and all other ingredients and bring to a boil. Reduce the heat and simmer until done. This will take several hours.

Minestrone Soup

1 onion (chopped)
1 clove garlic (minced)
2 stocks celery
3 carrots
2-3 quarts water
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon basil
1 tablespoon parsley
1 can diced tomatoes
1 can kidney beans
⅓ head cabbage (small) chopped
1 zucchini
2 cans vegetable broth
½ cup small pasta (i.e. shells)

Brown onion and garlic in a large pot and then add celery, carrots and water. Cook this at a simmer for about an hour and then add spices, tomatoes, beans, cabbage, zucchini, and vegetable broth. Bring to a boil and then add pasta. Cook 10 more minutes - or until pasta is done. Season to taste with salt and pepper.

Beverages

Hot Chocolate Mint Drink
Orange Julius
Punch for a Bunch
Cheryl’s Punch
Wassail
Christmas Wassail
Clear Lemonade
Hot Cider Drink

Hot Chocolate Mint Drink

From Evelyn Nuffer

2 cups chocolate mint drink
½ cup butter mints
3 cups instant dry milk
½ cup sweetened cocoa mix

In blender, mix 1 cup chocolate malt drink and the butter mints. Mix until mints are blended in (takes awhile) Mix all ingredients in a large bowl. Stored covered. To serve, stir ¼ cup mix into 1 cup boiling water.

Orange Julius

1 6-ounce can orange juice concentrate
1 cup water
1 cup milk
1 teaspoon vanilla
½ cup sugar
1 tray of ice cubes

Blend all ingredients together in blender until smooth. Serve while foamy and slushy.

Punch for a Bunch

2 ounces citric acid
1 large can pineapple juice
1 12-ounce can frozen orange juice
1 12-ounce can frozen lemonade
5 pounds of sugar

Mix together and add enough water to make 5 gallons.

Cheryl’s Punch

From Cheryl Bernhardt – she used this for her daughter’s wedding reception.

1 12-ounce can frozen lemonade, thawed
2 12-ounce cans frozen orange juice, thawed
2 cups sugar
2 cups water
1 gallon water
2 tablespoons almond extract
1 teaspoon vanilla
1 quart 7-Up or Sprite

Mix lemonade, orange juice, sugar and 2 cups water together to dissolve sugar. Then add 1 gallon water, almond extract, vanilla and 7-Up or Sprite. Makes about 35 servings and is great for a large summer party.

Wassail

This recipe is from Janile Lind Whitehouse. It is a great Holiday drink and serves lots of people.

3-5 cinnamon sticks
2 cups sugar
2 quarts water
1 cup pineapple juice
2 cups orange juice
2 tablespoons lemon juice
½ gallon cranberry juice

Bring cinnamon sticks, sugar, and water to a boil. Let boil for 10 minutes, and then add remainder of ingredients.

Christmas Wassail

Kinsey

1 gallon apple juice
2 cups orange juice (or a little OJ concentrate)
4 cinnamon sticks
8 whole allspice
8 whole cloves
Float sliced oranges on top

Make this in a crock pot. Let simmer all day on low. This can be reheated several times. Refrigerate in between.

Clear Lemonade

5 quarts Water
3 cups Sugar
1 tablespoon Citric Acid
1 tablespoon Lemon Extract

Blend together and garnish with Lemon slices.

Hot Cider Drink

From Evelyn Nuffer

1 gallon cider
1 12-ounce can frozen orange juice concentrate (don’t add water)
3 tablespoons lemon juice
1 stick cinnamon
Sugar to taste

Heat cider, and then add orange juice and other ingredients. Simmer ½ hour. Remove cinnamon stick to serve (about 25 servings).

Cookies and Brownies

Granny’s Chocolate Chip Cookies
Gooseberry Jam
Carrot Cookies
Oreo Cookies
TV Cookies (No-bake Cookies)
Gingersnaps
Swedish Rosettes
Snickerdoodles
Soft Sugar Cookies
Rice Krispie Treats
Lemon Bars
Mrs. Fields Cookies
Brownies
Thumbprint Cookies
Zucchini Cookies
Chewies
Mexican Wedding Cakes
Granny’s Sugared Popcorn
Bulls-Eyes
Key Lime Shortbread
Chocolate Chip Pumpkin Cookies
Jason’s Chocolate Chip Cookies
Colin’s Slightly Healthier Chocolate Chip Cookies
Sour Cream Sugar Cookies
Scootch-a-roos
Candy Cane Cookies
Lemony Almond Macaroons

Granny’s Chocolate Chip Cookies

1 cup butter
1½ cups brown sugar
1½ cups white sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking soda
3 tablespoons hot water
4½ cups flour
Pinch of salt
1 cup (11.5 oz bag) chocolate chips
Nuts (if desired)

Cream butter, sugar, and eggs. Add vanilla. Dissolve soda in water. Mix water and soda mixture in with salt. Mix in flour gradually until dough reaches the desired consistency. Add chocolate chips and nuts (if desired). Place walnut-sized balls on cookie sheet at least 3" apart. Bake 12 minutes at 375°. Makes 6 dozen cookies.

Gooseberry Jam

6 cups (or 2 pound) gooseberries
2 cups water
2 cups apple juice
⅛ teaspoon cardamom
5 cups sugar
¼ teaspoon margarine

Mash berries, water, apple juice, and cardamom slightly and cook 30 minutes. Add sugar, and bring to a rolling boil. (Rule of thumb – for every pound of fruit add 1 cup sugar.) Stir in margarine to help prevent foam. Test thickness by putting spoonful on cold plate. Fill hot (warm) sterilized jars to within ¼ inch of top. Seal with lid and ring. Invert for 5 minutes. Then turn right side up and cool.

Carrot Cookies

Cookies
1½ cups shortening
2 cups sugar
2 eggs
2 tablespoons grated orange peel
2 cups cooked mashed carrots
4 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt

Cream shortening and sugar. Add eggs. Mix and add all other ingredients. Beat well. Drop by teaspoons on greased cookie sheet. Bake at 350° for 12 minutes.

Frosting
2 teaspoons grated orange rind
4 tablespoons orange juice
2 cups powdered sugar
2 tablespoons butter

Mix together and ice cookies while still warm.

Oreo Cookies

One time when mom was participating in a Christmas boutique one of the ladies brought these to sell.

Cookies
2 Devil’s Food cake mixes
½ cup shortening
4 eggs
¾ cup water

Mix together and roll into walnut sized balls. Flatten just slightly. Bake 9 minutes at 350°.

Filling
8 ounces cream cheese
¼ cup butter
1 teaspoon vanilla
1 pound powdered sugar

Cream together all ingredients and put between 2 cookies.

TV Cookies (No-bake Cookies)

2 cups sugar
½ cup milk
½ cup butter
1 ounce chocolate
½ cup peanut butter
1 teaspoon vanilla
3 cups rolled oats

Boil sugar, milk, butter and chocolate together for 1 minute. Add peanut butter, vanilla and oats. Drop on waxed paper by teaspoons and let stand until cooled.

Gingersnaps

¾ cup shortening
1 cup brown sugar
1 egg
¼ cup molasses
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon salt
2¼ cups flour

Cream butter, sugar, egg and add other ingredients. Mix well. Chill. Make into balls and roll in granulated sugar. Bake 10-12 minutes at 375°.

Swedish Rosettes

2 eggs, slightly beaten
2 teaspoons sugar
¼ teaspoon salt
1 cup milk
1cup flour
1 tablespoon lemon extract

Add sugar to eggs than add milk. Then add flour and salt beating until smooth. It should be the consistency of heavy cream. Add flavoring. Dip rosette iron in batter and deep fry in hot Crisco. (They are better in Crisco – don’t use cooking oil.)

Snickerdoodles

½ cup butter
½ cup shortening
1½ cups sugar
2 eggs
2 teaspoons cream of tartar
1 teaspoon soda
2 tablespoons sugar
2 teaspoons cinnamon
2 ¾ cups flour

Cream butter, sugar, eggs and add dry ingredients. Mix well. Shape into balls and roll in mixture of cinnamon and sugar. Bake 8-10 minutes at 400°.

Soft Sugar Cookies

½ cup shortening
1 cup sugar
1 egg
3 teaspoons baking powder
½ cup milk
1 teaspoon vanilla
¼ teaspoon salt
3 cups flour (or 3½)

Cream shortening, add sugar and egg. Add other ingredients. Roll ⅛ inch thick and cut out. Bake at 350° for 8-10 minutes.

Rice Krispie Treats

¼ cup margarine
1 10-ounce package marshmallows (or 4 cups mini marshmallows)
5 cups Rice Krispie cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted and well blended. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add Rice Krispie cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 9x13 pan. Cut into squares when cool.

Lemon Bars

¾ cup margarine
1½ cups flour
⅓ cup powdered sugar
3 eggs
4 tablespoons flour
1½ cups sugar
½ cup lemon juice

Mix margarine, flour, and powdered sugar as piecrust and press in to 9x13 pan. Bake at 350° for 15 minutes. Mix eggs, flour, sugar and lemon juice. Pour over crust and bake 15 minutes at 350°. Dust with powdered sugar and cut into squares.

Mrs. Fields Cookies

1 pound real butter
2 cups sugar
2 cups brown sugar
2 teaspoons vanilla
4 eggs
2 teaspoons soda
2 teaspoons baking powder
1 teaspoon salt
4 cups flour
5 cups oats
16 ounces chocolate chips

Cream butter, sugar, brown sugar, and vanilla. Blend in eggs. Mix in soda, baking powder, and salt. Mix in flour, oats, and chocolate chips. Bake at 400° for 6-7 minutes.

Brownies

½ cup butter
1 cup sugar
4 eggs
1 can Hershey’s chocolate syrup
1 cup flour

Mix and pour into 1 cookie sheet or 2 9x13 pans. Bake at 350° for 20-25 minutes.

Thumbprint Cookies

1 cup shortening
½ cup brown sugar
2 eggs, separated
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1½ cups chopped nuts

Mix shortening, sugar, egg yolk and vanilla thoroughly. Measure flour and blend salt and stir in. Roll dough into balls. Beat egg whites slightly with fork. Dip balls in egg white. Roll in nuts. Place 1 inch apart on ungreased baking sheet. Press thumb gently into center of each ball. Bake 10-12 minutes at 350°.

Zucchini Cookies

2 cups brown sugar
2 cups grated zucchini
1 cup salad oil
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
2 cups chocolate chips

Beat sugar, zucchini, oil and vanilla together. Sift together flour, soda, baking powder, and spices. Combine both mixtures and stir until smooth. Add chocolate chips. Drop by teaspoons on cookie sheet and bake at 350° for 12 minutes.

Chewies

Mom got this recipe when she was in college at BYU. It was the fastest way to a boy’s heart that you could ever have.

1½ cups crushed graham crackers
1 can Eagle’s brand-sweetened condensed milk
1 6-ounce package of chocolate chips (or 1 cup chocolate chips)
¾ cup chopped nuts (if desired)

Mix well and press into greased 9x9 pan. Bake at 350° for 30-35 minutes. Cool and cut into squares.

Mexican Wedding Cakes

From Grandma Deschamps

½ pound butter, softened
6 tablespoons powdered sugar
2 cups cake flour
1 teaspoon vanilla
1 cup pecans, finely chopped

Work together butter and powdered sugar. With a fork, work in flour and vanilla. Add pecans. Chill and shape into small balls. Bake at 350° for 20 minutes. Roll in powdered sugar after baking.

Granny’s Sugared Popcorn

Granny would make this in the evening when we were playing games or watching TV.

2 tablespoons butter
1½ cups brown sugar
⅓ cup water
6 quarts popped corn

Melt butter in pan. Add brown sugar and water. Boil 16 minutes or to soft ball stage. Pour over popped corn and stir until evenly covered with sugar.

Bulls-Eyes

Noelle had these while she was on her mission.
1¼ cups sugar
6 cups flour
2 eggs
1 pound butter
2 teaspoons vanilla
1 pinch salt

All ingredients should be at room temperature.

In a mixer cream the shortening and sugar until fluffy. Add the eggs, a pinch of salt and the vanilla. Beat until thoroughly mixed. Using your hands mix in the flour but only until it is incorporated into the mixture. Just fold the flour into the batter. The result will be a very sticky batter. DO NOT OVER-MIX.

Spread flour on a large surface and scrape the batter onto this surface from the mixing bowl. Sprinkle with flour and being to spread the dough with your hands to flatten it out. Then use a rolling pin to push the dough flat to about ¼ to ⅜ inches thick.

Cut cookies into desired shape. Make sure there is an equal number. In half of the cut out cookies make a smaller middle hole. Place the cookies on an ungreased cookie sheet and bake in a pre-heated oven at 350° for 10-15 minutes. The cookies should be a beige color and not brown, if in doubt break one to see if it is done.

Let cookies sit overnight, then prepare by spreading jam on bottom cookie and covering with top cookie. Sprinkle powdered sugar over cookies.