I use left and right indiscriminately. I throw out the extremists, i.e. tips.
Ingredients:
4 lbs chicken wings (frozen works but I prefer fresh Washington)
1/2 cup salad oil
2 tsp salt
2 tbl vinegar
4 tbl sugar
2 tsp ginger
1 cup soy sauce
1 tsp ground pepper
The following ingredients are optional and approximate:
2 tbsp parsley
2 tsp garlic powder (chopped clove works)
4-5 whole cloves (or equivalent powered)
1 cup water
Directions:
1. Cut off tip of wing and throw away. Separate at joint.
2. Marinate at least 2 hours in fridge (I do it overnight).
3. Bake 1 hour at 350 deg on foil lined cookie sheet, skin side up. If I have any doubts, I put it back for 10 minutes.
4. Pat off extra oil with paper towels. Keep it moving or it will stick to the towels.
Monday, December 15, 2008
Anita's Daddy's Delight
Ingredients:
1 cup flour
½ cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz instant chocolate pudding
3 cups milk
1 (8 oz) Cool Whip (thawed)
1 (8 oz) cream cheese
1 (8 oz) Cool Whip (thawed)
Directions:
1. Mix flour, margarine and pecans. Press into a 9x13" pan. Bake 15 minutes and cool.
2. In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 oz Cool Whip. Spread this over cooked crust.
3. Combine pudding mix and 1 3/4 cups milk, beat well until thickened, spread over cheese layer. Spread last 8 oz Cool Whip over pudding layer.
4. Chill several hours and garnish with shaved chocolate. Cut into squares to serve.
1 cup flour
½ cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz instant chocolate pudding
3 cups milk
1 (8 oz) Cool Whip (thawed)
1 (8 oz) cream cheese
1 (8 oz) Cool Whip (thawed)
Directions:
1. Mix flour, margarine and pecans. Press into a 9x13" pan. Bake 15 minutes and cool.
2. In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 oz Cool Whip. Spread this over cooked crust.
3. Combine pudding mix and 1 3/4 cups milk, beat well until thickened, spread over cheese layer. Spread last 8 oz Cool Whip over pudding layer.
4. Chill several hours and garnish with shaved chocolate. Cut into squares to serve.
Nana's Baby Food Cake
Ingredients:
2 cups self-rising flour
2 cups sugar
½ tsp. Of allspice, nutmeg and cinnamon (each)
1-cup oil
3 jars strained baby food (apricots, apples or peaches are best)
3 eggs
1-cup nuts
Directions:
Place all of the above items in large bowl all at one time, and beat well. Grease and flour tube pan. Pout batter in pan. Bake in 300 oven for one hour 15 minutes.
2 cups self-rising flour
2 cups sugar
½ tsp. Of allspice, nutmeg and cinnamon (each)
1-cup oil
3 jars strained baby food (apricots, apples or peaches are best)
3 eggs
1-cup nuts
Directions:
Place all of the above items in large bowl all at one time, and beat well. Grease and flour tube pan. Pout batter in pan. Bake in 300 oven for one hour 15 minutes.
Anita's Italian Crescent Zucchini Pie
Ingredients:
2 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard
Directions:
1. Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
4. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard
Directions:
1. Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
4. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Thursday, December 11, 2008
Sue's Chocolate Oreo Balls
1 package Oreo cookies
1 8 ounce package cream cheese
2 cups chocolate chips
1 teaspoon shortening
Directions:
Combine the cookies and cream cheese in a food processor or blender, mix until the mixture is smooth and without lumps/chunks. Chill the mixture until firm.
Roll into small bite sized balls and re-chill.
Melt the chocolate chips in the microwave oven or stove top using a double-boiler. Add approx 1 teaspoon shortening and stir until smooth. (I followed the directions on the toll house chips for melting).
Roll each ball in the melted chocolate and chill again.
I got this recipe from my sister's co-worker and they both say these should be illegal! The combination possibilities are endless. Might try, mint Oreos and roll the chocolate coated
Balls in crushed candy canes, or the peanut butter Oreos rolled in peanut butter melted chips, or crushed nuts.
Sunday, November 30, 2008
Bill's Chocolate Tart Recipe
Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature
Directions:
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
Preheat the oven to 350 degrees F.
Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before cutting.
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature
Directions:
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
Preheat the oven to 350 degrees F.
Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before cutting.
Bill's Sausage Turkey Stuffing
Ingredients:
1 package herbed bread cubes
1 pound Isernio Sausage (use Italian, Apple or Breakfast Sausage)
1 large onion, chopped
1 cup chopped celery
½ teaspoon salt
1 apple, peeled, cored and diced
1 cup pecans, sautéed, broken up
½ teaspoon black pepper
2 eggs, slightly beaten
½ cup grated Parmesan cheese
Directions:
1. In oiled skillet, cook sausage (remove from casing) over medium heat, breaking it up with a fork until all redness is gone. Do not brown. With a slotted spoon, remove sausage meat.
2. Sautee apples and nuts briefly, reserve.
3. In sausage drippings, add onion and celery. Cook over medium low heat until onion is transparent and celery is tender. Remove with slotted spoon.
4. Mix all of the ingredients in a bowl adding enough broth to moisten.
Enough for a 16-pound turkey.
1 package herbed bread cubes
1 pound Isernio Sausage (use Italian, Apple or Breakfast Sausage)
1 large onion, chopped
1 cup chopped celery
½ teaspoon salt
1 apple, peeled, cored and diced
1 cup pecans, sautéed, broken up
½ teaspoon black pepper
2 eggs, slightly beaten
½ cup grated Parmesan cheese
Directions:
1. In oiled skillet, cook sausage (remove from casing) over medium heat, breaking it up with a fork until all redness is gone. Do not brown. With a slotted spoon, remove sausage meat.
2. Sautee apples and nuts briefly, reserve.
3. In sausage drippings, add onion and celery. Cook over medium low heat until onion is transparent and celery is tender. Remove with slotted spoon.
4. Mix all of the ingredients in a bowl adding enough broth to moisten.
Enough for a 16-pound turkey.
Bill's Pecan Pie
Ingredients:
3 Eggs
1/2 Cup butter
1 Cup sugar
1/4 Cup Karo Syrup
1 TSP Vanilla
Pinch of salt
1 & 1/2 cups pecans
Directions:
Combine the eggs, butter, and sugar and beat until fluffy, add the karo syrup, vanilla, and salt. Add the pecans. Pour into an unbaked pie crust and bake at 375 for 50 minutes.
3 Eggs
1/2 Cup butter
1 Cup sugar
1/4 Cup Karo Syrup
1 TSP Vanilla
Pinch of salt
1 & 1/2 cups pecans
Directions:
Combine the eggs, butter, and sugar and beat until fluffy, add the karo syrup, vanilla, and salt. Add the pecans. Pour into an unbaked pie crust and bake at 375 for 50 minutes.
Angela's Green Jello
A Thanksgiving favorite :)
Ingredients:
6 oz. Lime jello (make and set in two square pans or one oblong)
3 oz. Lemon jello
2 c. boiling water
1- 8oz pack of cream chesse (room temp if possible) cut up to marshmallow sized pieces
½ pack mini-marshmallows
1 small can crushed pineapple-drained
½ pint whipping cream- whipped
½ c. chopped nuts (usually walnuts)
Directions:
Make the green jello and set.
Put the Lemon jello mix in a metal bowl.
Add boiling water, dissolve.
Use a mixer and add cream cheese and marshmallows, stir till almost all melted
Let set a little.
Use mixer to get whipped cream in.
Add pineapple and nuts.
Pour on top of set green jello.
Set.
Ingredients:
6 oz. Lime jello (make and set in two square pans or one oblong)
3 oz. Lemon jello
2 c. boiling water
1- 8oz pack of cream chesse (room temp if possible) cut up to marshmallow sized pieces
½ pack mini-marshmallows
1 small can crushed pineapple-drained
½ pint whipping cream- whipped
½ c. chopped nuts (usually walnuts)
Directions:
Make the green jello and set.
Put the Lemon jello mix in a metal bowl.
Add boiling water, dissolve.
Use a mixer and add cream cheese and marshmallows, stir till almost all melted
Let set a little.
Use mixer to get whipped cream in.
Add pineapple and nuts.
Pour on top of set green jello.
Set.
Bill's Garlic Mashed Potatoes
Ingredients:
3.5 pounds russet potatoes
1 quart heavy cream
6 cloves garlic
2T kosher salt
6 oz grated Parmesan cheese
Directions:
Peel and dice potatoes in relatively the same size. Place in a large sauce pan and boil over medium-high heat. Reduce to low to maintain gently boil.
Heat cream and the garlic in medium sauce pan over medium heat until cream simmers. Remove from heat and set aside.
Drain potatoes, mash potatoes. Mash up garlic in cream and mix with potatoes. Add Parmesan cheese and serve immediately.
Ten to 12 servings.
3.5 pounds russet potatoes
1 quart heavy cream
6 cloves garlic
2T kosher salt
6 oz grated Parmesan cheese
Directions:
Peel and dice potatoes in relatively the same size. Place in a large sauce pan and boil over medium-high heat. Reduce to low to maintain gently boil.
Heat cream and the garlic in medium sauce pan over medium heat until cream simmers. Remove from heat and set aside.
Drain potatoes, mash potatoes. Mash up garlic in cream and mix with potatoes. Add Parmesan cheese and serve immediately.
Ten to 12 servings.
Alton Brown’s Brined Turkey
This is the turkey recipe Bill Lewis uses, always a great success and a moist bird.
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving
Sue's Lemon Turkey Recipe
Ingredients:
1 whole Turkey (weight is dependant on how many servings are required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Directions:
Heat oven to 350 degrees.
Rub butter or oil over the skin of the Turkey until it is completely coated.
Take a knife and gently separate the skin from the breast meat. Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of the Turkey to your preference, and place sprig of rosemary into it.
Cover with foil and place in oven for 30-45 minutes.
Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.
Bon Appetit!
1 whole Turkey (weight is dependant on how many servings are required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Directions:
Heat oven to 350 degrees.
Rub butter or oil over the skin of the Turkey until it is completely coated.
Take a knife and gently separate the skin from the breast meat. Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of the Turkey to your preference, and place sprig of rosemary into it.
Cover with foil and place in oven for 30-45 minutes.
Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.
Bon Appetit!
Sue's Deep Dish Pumpkin Pie
Ingredients:
1 deep dish pie crust
1 & 1/2 cups canned pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 & 1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 eggs, beaten
1 & 1/4 cups milk
6 ounce can evaporated milk
Directions:
Line deep dish pie pan with crust and crimp the edges, filling is generous. Combine the rest of the ingredients until well blended. Pour into prepared crust Bake at 400 for 50 minutes or until a knife inserted in the middle comes out clean.
Saturday, November 15, 2008
Sue's New York Cheesecake
Tart crust Ingredients:
1 cup sifted flour
1 tablespoon sugar
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 cup butter
1 egg yolk
2 tablespoons ice water
1. Sift flour and salt into a bowl, make a well in the center.
2. In the well, put the sugar, butter, lemon rind and egg yolk. Mix these ingredients to a paste and work in the flour. Add a little of the water if needed to make a dough.
3. Wrap in a damp cloth and chill for an hour. Roll out half the dough to fit the bottom of a spring form pan and bake for 10 minutes at 400. Cool and fit the remaining dough onto the sides of the pan, put together with the bottom.
Filling Ingredients:
2 & 1/2 pounds cream cheese (5-8 ounce packages)
1&1/2 cups sugar
1/4 tsp salt
1/2 cup heavy cream
2 tablespoons flour
1 teaspoon vanilla
5 whole eggs and 2 egg yolks
1. Have the cream cheese at room temperature and beat with mixer until smooth, add the sugar and beat together. Add the flour, salt and vanilla, add one egg at a time and beat together until smooth.
2. When well blended, add the heavy cream and beat in. Pour batter into the prepared spring form pan and bake at 475 for 10 minutes, then reduce the heat to 225 and bake another hour.
3. Then, shut the heat off and open the oven door and let the cake settle for 20 minutes in the open oven, remove the cake and cool completely. Chill for 4 hours before removing the sides of the spring form pan.
1 cup sifted flour
1 tablespoon sugar
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 cup butter
1 egg yolk
2 tablespoons ice water
1. Sift flour and salt into a bowl, make a well in the center.
2. In the well, put the sugar, butter, lemon rind and egg yolk. Mix these ingredients to a paste and work in the flour. Add a little of the water if needed to make a dough.
3. Wrap in a damp cloth and chill for an hour. Roll out half the dough to fit the bottom of a spring form pan and bake for 10 minutes at 400. Cool and fit the remaining dough onto the sides of the pan, put together with the bottom.
Filling Ingredients:
2 & 1/2 pounds cream cheese (5-8 ounce packages)
1&1/2 cups sugar
1/4 tsp salt
1/2 cup heavy cream
2 tablespoons flour
1 teaspoon vanilla
5 whole eggs and 2 egg yolks
1. Have the cream cheese at room temperature and beat with mixer until smooth, add the sugar and beat together. Add the flour, salt and vanilla, add one egg at a time and beat together until smooth.
2. When well blended, add the heavy cream and beat in. Pour batter into the prepared spring form pan and bake at 475 for 10 minutes, then reduce the heat to 225 and bake another hour.
3. Then, shut the heat off and open the oven door and let the cake settle for 20 minutes in the open oven, remove the cake and cool completely. Chill for 4 hours before removing the sides of the spring form pan.
Sue's Stuffed Mushroom Caps
Ingredients:
2 pounds fresh mushrooms
1 pound jimmy dean sausage
1 8- ounce package cream cheese
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 cup shredded cheddar/mozzarella cheese
Directions:
1. Remove the stems from the mushrooms and save for another dish.
2. Brown the sausage and drain fat, crumble the sausage into small pieces.
3. Combine the cooked sausage with bread crumbs and cheeses and mix well. The mixture can be seasoned as desired with garlic, onion, or is good without it.
4. Stuff the mushrooms with the mixture and bake at 350 for 30-45 minutes.
(this is a new recipe I'm beginning to play with-add and remove ingredients as your taste leads you. I've used the usual white button mushrooms and the baby Portobellas and both are good)
2 pounds fresh mushrooms
1 pound jimmy dean sausage
1 8- ounce package cream cheese
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 cup shredded cheddar/mozzarella cheese
Directions:
1. Remove the stems from the mushrooms and save for another dish.
2. Brown the sausage and drain fat, crumble the sausage into small pieces.
3. Combine the cooked sausage with bread crumbs and cheeses and mix well. The mixture can be seasoned as desired with garlic, onion, or is good without it.
4. Stuff the mushrooms with the mixture and bake at 350 for 30-45 minutes.
(this is a new recipe I'm beginning to play with-add and remove ingredients as your taste leads you. I've used the usual white button mushrooms and the baby Portobellas and both are good)
Friday, November 14, 2008
Back East Taffy Apple Pizza
Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough, softened
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar 1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium granny smith apples, peeled, cored and sliced cinnamon
1/4 up caramel ice cream topping
1/2 cup peanuts, chopped
Directions:
1. Preheat oven to 350.
2. Shape the dough into a ball and roll out onto a pizza baking stone or pizza pan into a 14-inch circle. Bake 16-18 minutes or until lightly golden brown. Cool 10 minutes. Carefully loosen the cookie and cool completely.
3. Combine cream cheese, brown sugar, peanut butter and vanilla and mix well. Spread the mixture on top of the cookie. Arrange the apple slices evenly over the the cream cheese mixture, sprinkle with cinnamon, heat the caramel topping in the microwave for 30-45 seconds or until warm and drizzle over the apples.
4. Chop the peanuts and sprinkle on top. Dip the apples slices in lemon juice or lemon-lime soda to prevent them from browning. Drain them well before placing on the cookie.
1 package (18 ounces) refrigerated sugar cookie dough, softened
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar 1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium granny smith apples, peeled, cored and sliced cinnamon
1/4 up caramel ice cream topping
1/2 cup peanuts, chopped
Directions:
1. Preheat oven to 350.
2. Shape the dough into a ball and roll out onto a pizza baking stone or pizza pan into a 14-inch circle. Bake 16-18 minutes or until lightly golden brown. Cool 10 minutes. Carefully loosen the cookie and cool completely.
3. Combine cream cheese, brown sugar, peanut butter and vanilla and mix well. Spread the mixture on top of the cookie. Arrange the apple slices evenly over the the cream cheese mixture, sprinkle with cinnamon, heat the caramel topping in the microwave for 30-45 seconds or until warm and drizzle over the apples.
4. Chop the peanuts and sprinkle on top. Dip the apples slices in lemon juice or lemon-lime soda to prevent them from browning. Drain them well before placing on the cookie.
Thursday, November 13, 2008
Nana's Biscuit Topping Pork Chops
Pork Chops
Onion and Garlic salt
pepper
Instant Biscuits
Crisco
Worcestershire or Kikkoman sauce
Directions:
1. Buy nice lean loin or rib pork chops.
Sprinkle onion and garlic salt and pepper on the chops and saute' in Crisco oil, just enough to brown good. Pork does not need to be cooked through because they will cook in the oven.
2. Pour off excess fried oil and sprinkle thinly sliced onion in remaining grease, cook until soft and browned. Add about one or two tablespoons of regular flour till a paste is formed, then add one can of cream of mushroom soup or cream of chicken and mushroom soup and one can of water, or more if needed to make the gravy. If not tasty enough, add one or two tablespoons of Kikkoman soy sauce in to taste (or Worcestershire).
3. Make 2 recipes of Bisquick biscuits or home made ones.
Arrange the chops in a large baking pan and pour the gravy over all of them. Fit the biscuit dough over the chops and seal the edges to the pan.
4. Make a wash of egg yolk plus milk or just milk and dab over the dough.
5. Bake at 350 or 400 in the oven for about 20 minutes till nicely browned. I usually make a lot of gravy to keep a bowl at the table.
Nana's Swedish Meatballs
Meatballs:
2 cups bread crumbs
1/2 cup milk
1 onion, chopped
2 tablespoons butter
1 & 1/2 pounds ground beef
2 teaspoons paprika
2 teaspoons nutmeg
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic juice
2 teaspoons celery salt
1 teaspoon onion salt
Combine the bread crumbs and milk and let it set.
Saute the onion in the butter. Combine the bread crumbs, milk, onions, ground beef, paprika, nutmeg, pepper, salts, and garlic juice. Forminto meatballs and brown them in butter.
Gravy:
1 can beef consumme
1/4 cup flour
1 beef bouillion cube
2 teaspoons tomato paste
1 pint sour cream
Add the flour to the pan the meatballs were browned in and cook the flour a few minutes. Add enough water to the consumme to make 2 cups of liquid. Add the liquid, boullion and tomato paste to the pan and cook until it thickens. Add the meatballs and before serving, add the sour cream and heat through. Serve over pasta or rice.
2 cups bread crumbs
1/2 cup milk
1 onion, chopped
2 tablespoons butter
1 & 1/2 pounds ground beef
2 teaspoons paprika
2 teaspoons nutmeg
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic juice
2 teaspoons celery salt
1 teaspoon onion salt
Combine the bread crumbs and milk and let it set.
Saute the onion in the butter. Combine the bread crumbs, milk, onions, ground beef, paprika, nutmeg, pepper, salts, and garlic juice. Forminto meatballs and brown them in butter.
Gravy:
1 can beef consumme
1/4 cup flour
1 beef bouillion cube
2 teaspoons tomato paste
1 pint sour cream
Add the flour to the pan the meatballs were browned in and cook the flour a few minutes. Add enough water to the consumme to make 2 cups of liquid. Add the liquid, boullion and tomato paste to the pan and cook until it thickens. Add the meatballs and before serving, add the sour cream and heat through. Serve over pasta or rice.
Nana's Cuban Pork Chops
Ingredients:
5+ Onions
3 cloves garlic
onion or garlic salt
Apple Cider vinegar
Pork chops
(serve with rice)
Thinly slice 5 or more onions. Cut 3 garlic cloves in pieces.
Sprinkle onion, garlic salt, and pepper on pork chops.
Soak the chops all the onions and garlic in apple cider vinegar, (enough vinegar to
Cover all the chops) and let it marinade to a few hours.
Saute' chops in Crisco oil until good and brown.
Take the chops out of the pan and then saute all the onion and garlic pieces. When the onions are soft and brown, place the chops back into the pan, pour the soaking vinegar over all of it.
Cover the pan and bring to a boil then lower the heat and cook for 15-30 minutes till done.
Serve this with rice.
5+ Onions
3 cloves garlic
onion or garlic salt
Apple Cider vinegar
Pork chops
(serve with rice)
Thinly slice 5 or more onions. Cut 3 garlic cloves in pieces.
Sprinkle onion, garlic salt, and pepper on pork chops.
Soak the chops all the onions and garlic in apple cider vinegar, (enough vinegar to
Cover all the chops) and let it marinade to a few hours.
Saute' chops in Crisco oil until good and brown.
Take the chops out of the pan and then saute all the onion and garlic pieces. When the onions are soft and brown, place the chops back into the pan, pour the soaking vinegar over all of it.
Cover the pan and bring to a boil then lower the heat and cook for 15-30 minutes till done.
Serve this with rice.
Nana's Fried Shrimp Recipe
Ingredients:
Crisco
Shrimp
2 eggs
1/2 Cup lemon juice
dash of onion or garlic salt
dash of pepper
self rising flour
self rising white corn meal
paprika
Directions:
1. Peel and devein shrimp. It's easier if you do the deveining under cold running water.
2. Soak the shrimp in a mixture of 2 eggs, 1/2 cup of lemon juice, a little onion and garlic salt and pepper for 2 hours or more.
3. Make a mixture of self rising flour, self rising white corn meal ( half and half ) a little onion and garlic salt and pepper. Also, a good heavy sprinkling of paprika. Dredge the shrimp in the mixture good. You can do this early or as you are cooking it.
4. Have some Crisco oil fairly hot in the frying pan and by the time you put the last shrimp in the pan, it will soon be time to turn the first shrimp. Don't cook too long as this make the shrimp tough. Also, when buying shrimp, be sure they are not pink but pearly gray. That means they are fresh.
Crisco
Shrimp
2 eggs
1/2 Cup lemon juice
dash of onion or garlic salt
dash of pepper
self rising flour
self rising white corn meal
paprika
Directions:
1. Peel and devein shrimp. It's easier if you do the deveining under cold running water.
2. Soak the shrimp in a mixture of 2 eggs, 1/2 cup of lemon juice, a little onion and garlic salt and pepper for 2 hours or more.
3. Make a mixture of self rising flour, self rising white corn meal ( half and half ) a little onion and garlic salt and pepper. Also, a good heavy sprinkling of paprika. Dredge the shrimp in the mixture good. You can do this early or as you are cooking it.
4. Have some Crisco oil fairly hot in the frying pan and by the time you put the last shrimp in the pan, it will soon be time to turn the first shrimp. Don't cook too long as this make the shrimp tough. Also, when buying shrimp, be sure they are not pink but pearly gray. That means they are fresh.
Spanikopita
Ingredients:
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets
Directions:
1. Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.
2. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil.
3. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
4. Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
5. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
6. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
7. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets
Directions:
1. Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.
2. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil.
3. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
4. Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
5. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
6. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
7. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
Christie's Zucchini Dish
Ingredients:
1-2 Zucchini
half cup of milk
chopped onion -if desired it is not essential to make it good (I recommend the walla wallas)
cheddar (I like the Irish cheddar or something sharp)
1. Spray a glass 8x8 pan with olive oil.
2. Slice zucchini into coins and arrange in pan.
3. Layer on some onion and more zucchini.
4. Top with cheese and pour milk over.
5. Bake 450 10 minutes.
1-2 Zucchini
half cup of milk
chopped onion -if desired it is not essential to make it good (I recommend the walla wallas)
cheddar (I like the Irish cheddar or something sharp)
1. Spray a glass 8x8 pan with olive oil.
2. Slice zucchini into coins and arrange in pan.
3. Layer on some onion and more zucchini.
4. Top with cheese and pour milk over.
5. Bake 450 10 minutes.
Dad's Pancakes
Beat together:
1 cup buttermilk
2 T melted butter or olive oil
1 egg
Sift together:
1 cup AP flour
2 T sugar
1/4 t salt
1 t baking soda
Gently combine together-let batter be lumpy! Don't over beat or you will have hard tough pancakes.
Add blueberries or toasted pecans as you will.
1 cup buttermilk
2 T melted butter or olive oil
1 egg
Sift together:
1 cup AP flour
2 T sugar
1/4 t salt
1 t baking soda
Gently combine together-let batter be lumpy! Don't over beat or you will have hard tough pancakes.
Add blueberries or toasted pecans as you will.
Sue Guerrero's Sweet Potato Souffle
Even people who don't usually like sweet potatoes love this - it is creamy and sweet and almost like a dessert.
Ingredients:
2 large cans sweet potatoes
1/2 Cup Butter
1 Cup Sugar
1/2 Cup Milk
1 Tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg
(see below also)
1. Blend all the ingredients with a food processor or mixer and spread into a greased 9 X 13 baking dish.
2. Bake for 20 minutes at 400 f.
3. Mix together the ingredients below and sprinkle the casserole with this topping.
2 Cups Crushed Frosted Corn Flakes
1 Cup Chopped Pecans
1/2 Cup Melted Butter
1/2 Cup Brown Sugar
4. Bake another 15 minutes.
Ingredients:
2 large cans sweet potatoes
1/2 Cup Butter
1 Cup Sugar
1/2 Cup Milk
1 Tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg
(see below also)
1. Blend all the ingredients with a food processor or mixer and spread into a greased 9 X 13 baking dish.
2. Bake for 20 minutes at 400 f.
3. Mix together the ingredients below and sprinkle the casserole with this topping.
2 Cups Crushed Frosted Corn Flakes
1 Cup Chopped Pecans
1/2 Cup Melted Butter
1/2 Cup Brown Sugar
4. Bake another 15 minutes.
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