Melech's Red Velvet Cake

Melech’s Red Velvet Cake


Cake:

1 cup vegetable shortening
2 eggs
1 ½ cups sugar
2 teaspoons dark cocoa powder (unsweetened)
2 ounces red food colouring
2 ½ cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon white vinegar

Frosting:

2 tablespoons flour
1 cup milk
1 cup unsalted butter (no substitutes)
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract


Preheat oven to 350 F
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frosting:


Cook the flour and milk over medium heat, until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer and set the second layer on top. Frost entire cake the remaining frosting.



File #R209 D4 – C10

Chocolate Chip Caramel Bars

Chocolate Chip Caramel Bars


½ cup plus 1 tablespoon all-purpose flour, divided
¼ cup packed brown sugar
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup cold butter
16 caramels
1 tablespoon milk
¼ cup semi-sweet chocolate chips


In a small bowl, combine ½ cup flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve ½ cup of this mixture for the topping. Press remaining crumb mixture into an
8x4x2-inch loaf pan coated with non-stick cooking spray. Bake at 350o for 10 to 14 minutes or until set.
In a saucepan or microwave-safe bowl, melt caramels with milk. Stir in the remaining 1 tablespoon of flour until smooth. Pour over crust.
Sprinkle with the reserved crumb mixture and chocolate chips. Bake for 12 to 15 minutes, or until topping is golden brown. Cool completely.
Cut into bars.

NOTE: This recipe makes six bars.







File #R119 D3 – C9

Chocolate Chip Cream Cheese Bars

Chocolate Chip Cream Cheese Bars



1 package Super-Moist devil’s food cake mix
1 package (8oz.) cream cheese, softened
½ cup powdered sugar
1 cup heavy whipping cream
1½ teaspoons vanilla
1 cup miniature semisweet chocolate chips


1. Preheat oven to 350 .F
2. Prepare, bake and cool cake as directed on package for jelly roll pan.
3. Beat cream cheese in medium bowl on medium speed until smooth.
4. Beat in powdered sugar, whipping cream & vanilla on medium speed
For 2 to 3 minutes, or until thickened.
5. Spread over cake and sprinkle with chocolate chips.
6. Refrigerate for at least one hour, until cheese mixture is firm.
7. Cut into 2 x 1½-inch bars. Refrigerate any remaining bars.






File #R112 D2 – C9

Chocolate Praline Cake

Chocolate Praline Layer Cake

Praline:
¼ cup whipping cream
½ cup butter (no substitutes)
1 cup firmly packed dark brown sugar
1 cup coarsely chopped pecans
Cake:
2 cups sugar
2 cups all-purpose flour
1 cup HERSHEY’s Cocoa (no substitutes)
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
½ cup vegetable oil
1 cup boiling water
2 teaspoons pure vanilla extract
Topping:
1¾ cups whipping cream
¼ cup powdered sugar
½ teaspoon vanilla
16 whole pecans
16 chocolate curls

1. Heat oven to 350. Generously grease and lightly flour two 9-inch round cake pans. Set aside.
2. In a small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into prepared cake pans and sprinkle evenly with chopped pecans.
3. In a large mixing bowl, stir together sugar, flour, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water (batter will be thin). Beat another 2 minutes.
4. Very carefully spoon cake mixture over pecan mixture in prepared cake pans and bake for 35 to 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool for 10 to 15 minutes. Remove from cake pans and allow to cool completely. At least one hour.
5. In a small bowl, beat 1¾ cups whipping cream until soft peaks form. Add the powdered sugar and vanilla. Beat until stiff peaks form.
6. To assemble cake, place one layer on serving plate with praline side up. Spread with half of the whipped cream. Top with second layer, praline side up, and spread with remainder of whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.



File #R063 D 2 - C 10

Fudge Truffle Cheesecake

Fudge Truffle Cheesecake



Chocolate Crumb Crust:

In medium bowl, combine 1-1/2 cups vanilla wafer crumbs,
½ cup powdered sugar, ½ cup HERSHEY’S Cocoa and 1/3 cup
melted butter or margarine.
Press firmly on bottom of 9-inch springform pan.

Preheat oven to 300 F

Filling:

2 cups (12-ounce package) HERSHEY’S Semi-Sweet Chocolate Chips
3 packages (8 ounces each) Cream cheese, softened
1 (14-ounce) can EAGE BRAND Sweetened Condensed Milk.
NOTE: Do NOT use evaporated milk.
4 eggs
2 teaspoons vanilla extract



In heavy saucepan, over very low heat, melt chips, stirring constantly.
In large mixer bowl, beat cheese until fluffy. Gradually beat in the
Sweetened condensed milk until smooth. Add melted chips and remaining
Ingredients, mix well. Pour into prepared crust. Bake approximately
One hour and 5 minutes, or until center is set. Cool, chill.
Refrigerate leftovers.



File #R015 D1 – C6

Cheesecake Marble Brownies

Cheesecake Marble Brownies

8oz. Semisweet chocolate
10 tbls. Margarine
2 cups sugar
4 eggs
1-3/4 cups flour
2 tsp. baking powder
½ tsp. salt
1-1/2 tsp. pure vanilla extract
8 oz. Cream cheese

Directions: Preheat oven to 375 F.
Grease a 13 x 9 inch baking dish.
Combine chocolate and 6 tbls. Margarine in a saucepan over low heat until melted/smooth. Remove from heat and cool 10 minutes.
In a large bowl, beat 1-1/4 cups sugar and 3 eggs until well-blended. Blend in 1-1/2 cups flour. Add the baking powder, salt and ½ tsp. vanilla. Stir in cooled chocolate mixture. Spread batter in prepared pan.
In a bowl, beat cream cheese, ¾ cup sugar and 4 tbls. margarine until smooth. Beat in remaining egg and 1 tsp. vanilla. Stir in remaining ¼ cup flour. Spread mixture over chocolate batter. Gently swirl batters together using tip of a knife, only until you have a “marble-effect”. Don’t “over-swirl”. Bake 40-45 minutes, or until set. Cool in pan on rack before slicing.
Makes 30 Brownies.


File #R004 D1 – C6

Yorkshire Chicken

Yorkshire Chicken


1 frying chicken (3 to 3½ lbs.) cut up
1½ cups all-purpose flour, divided
2 teaspoons salt, divided
1 teaspoon poultry seasoning
¼ teaspoon pepper
½ cup butter or margarine, divided
1 teaspoon baking powder
3 eggs
1½ cups milk


1. Mix ½ cup flour, 1 tsp. salt, the poultry seasoning and pepper.
2. Coat chicken pieces with the mixture.
3. Brown on all sides in ¼ cup of the butter, in a large skillet.
4. Arrange chicken in a 13-by-9-inch baking pan.
5. Bake at 350 for 30 minutes.
6. Remove chicken. If desired, make gravy in pan, using the drippings. Pour off into saucepan and keep warm.
7. Put chicken back in baking pan.
8. In an electric mixer, beat together remaining flour, salt, baking powder, eggs and milk. Add remaining butter, melted. Beat until smooth.
9. Pour over chicken. Bake at 350 for another 45 minutes.
Serve with the gravy, if used.


Preparation time: 30 minutes
Browning time: 15 minutes
Baking time: 1 hour 15 minutes


Makes 4 servings




File#R036 D1 – C4

Chicken & Tetrazzini

Chicken & Tetrazzini

8 oz. Thin Spaghetti
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
¼ teaspoon cayenne or black pepper
1 teaspoon salt
2 cups chicken broth (canned or fresh)
¾ cup half-and-half
3 cups cooked, diced chicken
¾ cup Parmesan cheese
1 tablespoon butter or margarine
1 tablespoon lemon juice
½ lb. Sliced mushrooms
¼ cup Parmesan cheese

1. Cook pasta “al dente”.
2. While pasta is cooking, heat 3 tablespoons butter or margarine in a saucepan. Add flour. Cook for a few minutes, stirring. Add salt, pepper and slowly stir in chicken broth.
3. Bring to a boil and simmer until slightly thickened. Stir in Half-and-Half, chicken and ¾ cup Parmesan cheese.
4. Heat 1 tablespoon butter or margarine and lemon juice in a skillet. Saute mushrooms until juice cooks off, about 5 minutes.
5. Drain pasta. Combine with the cream mixture. Place half a shallow baking dish. Spread mushrooms over pasta, saving some for garnish.
Top with the other half of the pasta-cream mixture.
6. Sprinkle with ¼ cup of Parmesan cheese and the remaining
mushrooms.
7. Bake at 375 F for 25 to 30 minutes or until bubbly and lightly
Browned.

Makes 4 to 6 servings

Preparation time: 25 minutes
Baking time: 25 to 30 minutes at 375



File #R033 D1 – C4

Bread Pudding with Topping

Bread Pudding with
Cinnamon-sugar topping


Cinnamon Sugar:

2 tablespoons sugar
½ teaspoon ground cinnamon

Mix cinnamon and sugar in a small bowl; set aside


Bread Pudding

5 eggs
¾ cup sugar
2½ cups whole milk
2½ cups heavy cream
1 tablespoon vanilla extract
¾ teaspoon ground nutmeg
¼ teaspoon salt
12 ounces (about ½-loaf white bread, cut into 1½-inch square
pieces (about 8 cups)
1½ tablespoons butter, melted, plus extra butter for greasing pan.



1. Adjust oven rack to lower middle position. Preheat oven to 350 F
Butter a 9x13-inch baking dish and set aside.

2. In a large bowl, whisk eggs and sugar to blend well. Whisk in
milk, cream, vanilla, nutmeg and salt. Stir in 6 cups of the
prepared bread; mix thoroughly to moisten. Let stand 20 minutes.

3. Pour mixture into prepared baking dish. Scatter remaining 2 cups
of the bread pieces on top, pushing down gently to partially
submerge. Brush exposed bread with melted butter and sprinkle
with cinnamon and sugar.

4. Bake until pudding is deep golden brown, is beginning to rise up
the sides of the baking dish and jiggles very slightly at the center
when shaken; about 45 to 50 minutes.

5. Remove from oven and let cool until set but still warm, about
45 minutes. Serve.

File #R029 D1 – C5

Broccoli Rice & Cheese Casserole

Preheat oven to 350 F



2 bags frozen chopped broccoli
2 cans cream of celery soup
1 16 oz. pkg. Shredded Cheddar Cheese
2 cups cooked rice



Mix all ingredients together in a large greased casserole dish. Bake at
350 for 30 to 40 minutes, or until top looks lightly golden brown.
Serve immediately.





File R005 D1 – C5

Tuna-Tater Casserole

TUNA-TATER CASSEROLE



1 bag (1 lb) frozen hash brown potatoes
1 can (6-1/2 oz) tuna, drained and flaked
1 pkg. (10 oz) frozen mixed vegetables
1 pkg. (8 oz) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of mushroom (or celery) soup
½ cup milk
2 tablespoons minced onion (optional)
paprika



Preheat oven to 350 F. Generously butter a deep 2-quart baking dish.
Thoroughly mix all ingredients together (except paprika) in a large mixing bowl. Pour into baking dish. Sprinkle top with paprika.
Bake, uncovered for about one hour or until potatoes are tender and sauce is bubbly around edges.

Makes 4 to 6 servings.




File #R002 D1 – C4

Pizza Stuffed Potatoes

PIZZA STUFFED POTATOES


4 medium baking potatoes
2/3 cup milk
¼ cup grated parmesan cheese
¾ cup shredded Mozzarella cheese (about 4oz.)
½ cup pizza or spaghetti sauce


1. Bake potatoes (see * below)


2. Slice off the top of each potato. Carefully spoon out centers, leaving about ½-inch shell. Place potato pulp and the tops you cut off each potato in a medium bowl and mash until smooth. Stir in milk and Parmesan cheese until blended. Stir in 1/2 cup of the mozzarella cheese. Mound potato mixture into shells. Arrange shells on a baking sheet. Spoon 2 tablespoons sauce over each. Sprinkle with remaining mozzarella cheese. Bake in a 400 F oven for 5 to 8 minutes or until hot and cheese melts.

Makes 4 servings.




(*) Note: A medium-sized potato will bake in 40 to 45 minutes at
425 F but will take about 1-1/4 hours at 350 F.






File#R001 D1 – C4

Farmhouse Soup

Farmhouse Soup



1 can (14oz.) peeled tomatoes with liquid
2 beef bouillon cubes
3 cups diced or sliced carrots
4 celery stalks, chopped
1 tablespoon chopped parsley
Dash of salt, pepper and celery salt
1 can (19oz.) white kidney beans with liquid
2 tablespoons vegetable oil
1 small onion, finely chopped
4 cups water
1 pkg. (8oz.) macaroni noodles (small shells or elbows
or bowties, or any type
desired).


Bring all ingredients ( except beans and macaroni) to a boil in a large pot. Simmer for one hour. Add beans with liquid and macaroni. Increase heat and boil until macaroni is tender, stirring often. Remove from heat, stir well, serve.









File #R186 D-4 C-2

Beef Stew

Beef Stew



12 small red potatoes, washed and cut in half (do not peel)
4 large carrots, washed and cut into chunks
1 large onion, cut into wedges
2 lbs. Lean beef stew meat
1/3 cup olive oil
4 celery ribs, washed and cut into chunks
several sprigs of fresh parsley (or 1 tablespoon dried parsley)
2 cups cold water
2 tablespoons all-purpose flour


1. Place potatoes, carrots, onion and celery in a 5-quart stew pot.
2. In a large, deep skillet, heat olive oil and brown beef.
3. Transfer beef to stew pot, using a slotted spoon.
4. Stir flour into cold water until dissolved, then add to drippings in skillet.
Bring to a boil; cook and stir for 2 or 3 minutes, or until thickened. Add salt and pepper. Pour into stew pot.

5. Bring to a boil, stir, reduce heat to simmer. Let stew simmer for at least
an hour, or until meat and vegetables are tender, stirring occasionally. Add more water if necessary.







File#R197 D-4 C-4

Beef Barley Vegetable Soup

Beef Barley Vegetable Soup



1 lb. Beef for stew (cut into bite-size pieces)
2 tablespoons oil
8 cups water
5 beef bouillon cubes
1 cup carrots
1 small onion, coarsely chopped
5 celery stalks, chopped
1 teaspoon salt
¼ teaspoon pepper
1 can (8oz.) tomato sauce
1 can (28oz.) diced tomatoes, not drained
1 head of cabbage, shredded or cut into small chunks
½ cup barley


In a 5-quart pot, brown beef in oil. Stir in all remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for at least one hour, or until vegetables are tender.







File #R187 D-4 C2

Chicken Picata

Chicken Piccata


2 to 3 lbs. boneless,skinless chicken breasts
1 stick butter
1 chicken bouillon cube
1 tsp. lemon juice


Filet chicken into thin slices
Dip chicken in egg wash (2 beaten eggs, ½ cup milk,
3 tablespoons of Parmesan
cheese, Salt & Pepper to taste.


Roll chicken in flour
Melt a stick of butter in Teflon pan
Add chicken pieces and sautee until light brown
While chicken is browning, mix together 1 cup of hot water, 1 teaspoon lemon juice, and 1 bouillon cube.
When all the chicken is brown, pour the bouillon mixture over chicken.
Cover pan and cook medium to low heat for 30 to 40 minutes, turning the chicken at least once.
Sauce should be brown and thick.







File #R130 D-3 C-4

Cheesy Chicken & Rice Bake

CHEESY CHICKEN & RICE BAKE



1 Cup UNCOOKED Instant rice
1 Can (10¾oz.) condensed cream of chicken soup
1 Cup water
½ Teaspoon onion powder
¼ Teaspoon black pepper
1½ Lbs. boneless, skinless chicken breast halves
(about 4 to 6 pieces)
1 Cup shredded cheddar cheese




1. Spray a 2-quart shallow baking dish with non-stick
Cooking spray.

2. Mix rice, soup, water, onion powder and black
Pepper in prepared baking dish.

3. Top with chicken and sprinkle with a little additional
black pepper. Cover and bake at 375o for 45 minutes to one hour, or until chicken is no longer pink and rice is cooked.

4. Uncover, sprinkle with shredded cheddar. Return to
oven uncovered just until cheese is melted.

(Makes 4 to 6 servings)



File #R129 D-3 C-4

Melech's Pot Pie

Melech’s Pot Pie


Filling:

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1½ cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or turkey (See *Note)
2 cups frozen mixed vegetables, thawed


1. Make two pie crusts for a 9-inch pie pan. Place bottom crust in pie
pan and set aside.

2. In a medium saucepan, melt butter over medium heat. Add onion.
Cook 2 minutes or until tender. Add flour, salt and pepper; stir until well-blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon into crust-lined pan and top with second crust; seal edges and cut slits in top crust to let steam escape.

3. Bake 30 to 40 minutes or until crust is golden brown.
Let stand at least 5 minutes before serving.




*NOTE: You may substitute 3 cups of any kind of shredded, fully-cooked meat.
Beef; Pork; Ham; etc.




File# R43

Crispy Crusted Baked Chicken

Crispy Crusted Baked Chicken


3 to 3½ lbs. frying chicken, cut up.
1 egg
2 tablespoons milk
1 cup instant potato flakes
1 teaspoon garlic salt
¼ cup grated Parmesan cheese
¼ cup butter or margarine
Celery leaves and thinly sliced celery for garnish


1. Wash chicken pieces and pat dry. Set aside.
2. Beat egg and milk in bowl.
3. In another bowl, mix potato flakes, garlic salt and Parmesan cheese.
4. Roll chicken first in egg mixture, then in the potato flakes mixture.
5. Melt butter or margarine in shallow baking pan. Roll coated chicken in the melted butter and place them skin side up in the pan.
6. Bake at 400 for 45 to 55 minutes, or until juices from chicken thighs run clear when pierced with a fork.
7. Transfer to serving platter, garnish with celery leaves and celery slices.


Makes 4 servings.


Preparation time: 20 minutes
Baking time: 45 to 55 minutes at 400







File R034 D1 – C4

Hungarian Goulash

HUNGARIAN GOULASH


1½ lbs. beef, cut into squares
1 medium onion
1 teaspoon paprika
2 tablespoons parsley flakes
4 medium potatoes, cubed
2 quarts water
1 tablespoon salt
2 tablespoons shortening or cooking oil
3 medium carrots
4 stalks celery, diced
1¼ teaspoon black pepper
1 can drained, stewed tomatoes
2 tablespoons flour


1. Chop onion and brown in oil.

2. Add beef, paprika, salt and pepper. Let simmer in its own juice.
Add water as needed. Cook about 1 hour. Stir in flour.

3. Add carrots, parsley, celery, potatoes and the rest of the water.

4. Continue cooking until the potatoes and carrots are tender, but
not over-cooked. If you prefer the gravy thicker, just add a
little more flour and thicken to your preference.

Serve over hot noodles or rice.


Variations


1. You may use lean ground beef instead of the cubed meat.
All other ingredients remain the same.

2. Instead of the potatoes, carrots and celery, you may use
one can of well-drained mixed vegetables.
All other ingredients remain the same.




File R023 –D1 – C4

Chicken Divan

CHICKEN DIVAN


1 (10oz. Pkg.) Frozen Broccoli, cooked and drained
1/3 cup milk
½ cup (4oz) sour cream
1 tablespoon butter, melted
4 tablespoons bread crumbs
½ cup shredded cheddar cheese
1½ cups cubed, fully-cooked chicken
1 can cream of broccoli soup


1. Cook broccoli according to package directions, being careful not
to overcook. (note: you may use fresh broccoli, but still be
careful not to overcook).

2. In a 9x13-pie pan, arrange broccoli; top with chicken. Combine
soup and milk, pour over chicken. Sprinkle with cheese.
Combine butter and bread crumbs; sprinkle over cheese.

3. Bake at 450 for 15 to 20 minutes, or until hot.


Makes 4 servings.







File R022 – D1 – C4

Italian-Style Filled French Bread

ITALIAN-STYLE FILLED FRENCH BREAD



1 loaf unbaked French bread (See note below)


Filling:

½ cup Italian style bread crumbs
1/3 cup chopped fresh basil
¼ cup grated Romano cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Ricotta cheese
3 tablespoons olive oil
3 Italian plum tomatoes, seeded and diced




1. Preheat oven to 400 F.

2. In a large bowl, combine bread crumbs, chopped basil, Romano cheese,
salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes.

3. With a sharp, wet knife, slit top of bread almost halfway through.

4. Spoon filling into slit top of bread. You might have to hold it open
to fit in all the filling.

5. Bake at 400 for 30 to 35 minutes or until bread is golden brown. Cool at least
15 to 20 minutes before serving.





NOTE: If you are not making your own bread, you may use frozen French Bread.
Follow package directions for thawing and rising. Then follow the above directions.




File#R053 – D1 – C7

Beef Stroganoff

BEEF STROGANOFF



1½ lbs. beef tenderloin or top sirloin
2 tablespoons flour
1 teaspoon salt
3 tablespoons butter or margarine
1 clove garlic, minced or pressed
1 small onion, minced or chopped
1 teaspoon paprika
½ teaspoon black pepper
1 cup sour cream


1. Cut meat into ¼ by 2-inch strips
2. Mix flour with the salt. Toss meat with mixture
3. Heat butter (or margarine) in heavy frying pan. Add garlic
and onion. Saute`until garlic is lightly browned. Spoon out and
reserve.
4. Add meat to same pan and brown quickly, keeping pieces as
separate as possible to prevent “stewing” the meat.

5. When all the meat is browned, return the onion and garlic to
pan. Sprinkle with paprika and black pepper. Blend well.
Fold in the sour cream. Heat slowly. DO NOT BOIL.

6. Serve over hot buttered noodles.







File R024

Basic Pie Crust

Basic Pie Crust


2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
½ stick very cold butter
½ stick very cold margarine (or vegetable shortening)
4 to 5 tablespoons ice water

Preheat Oven to 425 F
Put flour, salt and sugar in a mixing bowl and mix well.
Cut the butter and margarine into small pieces and drop them onto the flour mixture. Use a fork or two butter knives and cut the butter and margarine into the flour mixture until it resembles coarse meal.
Add two tablespoons of the ice water and mix quickly with a fork. If the dough is still crumbly, sprinkle with more ice water ONE TEASPOON at a time, until the dough just holds together.
Gather the dough into two balls. Wrap in plastic wrap and chill for 30 minutes in the refrigerator.
Remove dough from refrigerator.
Roll out one ball of dough at a time. Roll between two sheets of waxed paper. Work from center out. After each roll, rotate dough one-quarter of a turn. Do this quickly. The idea is to get the dough into the hot over whilst it is still very cold. Do not “over-roll” dough, as it will turn out tough.
Fit bottom crust into pie plate. Fill. Place top crust over the filling and tuck under the edges of bottom crust. Crimp with fingers or a fork.
Make several slashes with a sharp knife in top crust for the steam to escape.
Bake for 15 minutes at 425 F ... reduce heat to 375 F and bake another 35 to 40 minutes, or until pie crust is golden brown.

NOTES: 1. If you are making a one-crust pie, just use half of
the above ingredients.

2. Dough will be easier to roll if you put the rolling pin
in the freezer, the night before you use it.

3. Baking time might vary, depending upon the type of filling.


File #R011

Razorback Potatoes

RAZORBACK POTATOES



6 baking potatoes
salt and pepper to taste
½ cup butter or margarine
½ cup grated Parmesan cheese
½ cup dry bread crumbs
paprika as garnish


Preheat oven to 450 F. Generously grease a large shallow baking dish; set aside.
Peel potatoes. Starting at one end, cut ¼ inch slices WITHOUT CUTTING ALL THE WAY THROUGH. Slices will fan out slightly.
Place potatoes in baking dish, cut-edge up. Sprinkle with salt and pepper.
Dot with butter.
Bake for 20 minutes, basting occasionally with butter from bottom of dish.
Meanwhile, in a small bowl, mix Parmesan cheese and bread crumbs.
Remove potatoes from oven. Sprinkle cheese-bread crumb mixture between potato slices and over top. Bake 25 to 30 minutes longer, without basting, or until golden brown and tender. Sprinkle with paprika.



Makes 6 servings.





File #R003

Chocolate Fudge Cake

MELECH’s OLD-FASHIONED CHOCOLATE FUDGE CAKE



¾ cup (1½ sticks) butter (NO SUBSTITUTES)
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup HERSHEY’S Cocoa (NO SUBSTITUTES)
1¼ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
1-1/3 cups milk


Preheat over to 350. Grease and flour two 9-inch round baking pans
Or one 13x9x2-inch baking pan or one 12-cup bundt pan.

Combine butter, sugar, eggs, and vanilla in a large mixing bowl.
Beat on high speed for 3 minutes. Stir in flour, cocoa, baking soda,
baking powder, salt and milk. Beat until well blended, scraping sides
of bowl often. Turn speed to high and beat another 3 minutes.

Pour into prepared baking pan. Bake at 350 for 35 to 40 minutes, or
Until wooden toothpick inserted in center comes out clean.

Cool for 15 to 20 minutes. Remove from pan and cool on wire rack
until completely cooled before frosting.


Makes 8 to 10 servings.




File R021

Easy Chicken Parmesan

EASY CHICKEN PARMESAN


Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 4



Ingredients:

4 frozen breaded, cooked chicken breasts (about 1 lb.)
4 cups Spaghetti Sauce
3 cups uncooked pasta (rotini, rigatoni, mostaccioli or any pasta)
½ cup grated Parmesan cheese
4 slices mozzarella cheese (or at least 4oz. of shredded mozzarella cheese)
Parsley flakes (optional)


1. Bake chicken breasts on baking sheet according to package directions, or bake in microwave oven according to package directions.

2. Combine 3 cups of water and 1½ cups of spaghetti sauce in a large, deep skillet.
Bring to a boil over medium-high heat. Stir in pasta. Reduce heat to medium
and simmer 10-12 minutes or until pasta is tender.

3. Blend in Parmesan cheese. Arrange chicken on pasta. Top each chicken breast
with equal portions of remaining spaghetti sauce and a slice of mozzarella cheese or equal amounts of shredded mozzarella cheese. Sprinkle with parsley flakes.

4. Turn off heat and cover. Let stand for 5 minutes or until cheese has melted.
Serve immediately.





File #R82

Provolone Chicken

Provolone Chicken




2 boneless, skinless chicken breasts, split and flattened
4 slices Provolone cheese
½ teaspoon oregano
½ cup seasoned bread crumbs
1 teaspoon butter or margarine
Parsley flakes



1. Preheat oven to 425
2. Place bread crumbs in a flat dish; press both sides of
the chicken into the crumbs.
3. Place the coated chicken pieces in a greased 9”x13” baking dish.
4. Sprinkle with oregano, top with Provolone cheese, sprinkle with
parsley flakes.
5. Bake for 25 to 30 minutes. Remove from baking dish and serve.




Makes 4 servings







File#R072

Potato Wedges

POTATO WEDGES


4 medium baking potatoes, scrubbed. (Do not peel)
1 cup seasoned bread crumbs
1 package dry spaghetti sauce mix. (See note below)
1 stick melted butter or margarine



Preheat oven to 425. Coat a shallow (16 x 10 x 1) baking pan with non-stick spray.

Cut each potato in eight equal wedges; set aside.

In a shallow dish or pie plate, mix bread crumbs and spaghetti sauce mix.
Dip each potato wedge in melted butter, then coat with crumb mixture.
Place wedges in baking pan. Pour remaining butter around wedges.

Bake for 30 to 40 minutes or until fork-tender and golden brown.



Note: For variety, you may substitute the dry spaghetti sauce mix with any
of the following:

1. Dry Taco mix
2. Dry Chili mix
3. Dry Meat Loaf Mix
4. Dry Italian Salad Dressing Mix

or any dry mix you like.




File R007

Potato Crisp Casserole

POTATO CRISP CASSEROLE



Preheat oven to 350o F

1 (2 lb.) bag frozen hash browns
1 (16oz.) bag shredded cheddar cheese
1 can Cream of Celery soup + ½ can of water
1 can Cream of Chicken soup + ½ can of water

salt & pepper to taste
Several handfuls of crushed potato crisps
½ stick of melted butter or margarine

Grease or spray a 12 x 10 x 2½-inch baking pan.

Mix all ingredients together (EXCEPT the potato crisps and the melted butter) in a very large mixing bowl. Pour into the prepared baking pan.
Sprinkle top with crushed potato crisps. Drizzle melted butter over crisps.
Cover tightly with aluminum foil.
Bake at 350o for two hours.
Serve immediately.
Refrigerate leftovers.






File #R148

Quick Sausage Skillet

Quick Sausage Skillet



NOTE: This recipe calls for salami or thuringer or 4 fully cooked smoked hot dogs.
You may substitute any kind of fully cooked and/or smoked sausage or meat,
just so you have approximately one lb. of meat.



1 lb. fully cooked and/or smoked meat. (See note above)
2 sweet green bell peppers
3 medium tomatoes
1 large onion, sliced
1 teaspoon paprika
salt & pepper to taste



1. Cut meat into chunks or julienne strips.
2. Halve the green peppers. Remove seeds and slice lengthwise.
3. Remove core from tomatoes. Slice from top to bottom into ½-inch slices.
4. Heat the meat in about 2 tablespoons of cooking oil in a large, deep skillet.
5. Add onions and sauté for 2 minutes or until onions are limp.
6. Add green peppers, tomatoes, paprika, salt and pepper.
7. Toss over high heat until vegetables are tender. Lower heat to low, cover and steam for 10 to 15 minutes.
8. Serve immediately over hot fluffy rice or wide egg noodles if desired.


This is very good served with warm French bread & butter.








File#R090

Lasagna

LASAGNA



1 lb. ground beef
1 lb. bulk Italian sausage
4 to 6 cups spaghetti sauce
1 lb. uncooked lasagna noodles

In a large skillet, cook beef and sausage together until all pink is gone. Drain and set aside.

In a large mixing bowl, mix all the following ingredients together:

1 lb. Ricotta cheese
1 egg, well beaten
½ cup Parmesan cheese
1 teaspoon sugar
1 tablespoon chopped parsley
4 cups shredded mozzarella cheese


Spread a thin layer of spaghetti sauce on the bottom of a 9 x 13 baking dish.
Place 3 (or 4) of the uncooked lasagna noodles on top of the sauce. Place about 1/3 of the cheese mixture over the noodles. Layer with about 1/3 of the meat. Sprinkle with 1/3 of the mozzarella cheese.
Start again by layering the Sauce, noodles, cheese mixture, meat, and mozzarella, until you have used everything up.
Cover tightly with aluminum foil and bake in preheated 350 oven for one hour. Uncover and bake for an additional 15 minutes.
Allow to stand for 15 minutes before serving.




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File #R066