CHEESECAKE BITES
1 pkg. (8oz.) cream cheese (softened)
½ cup Creamy or Chunk Peanut Butter
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon vanilla
Finely chopped pecans. (*)
In a medium-size mixing bowl with electric mixer on medium speed, combine all ingredients except pecans. Scrape sides of bowl as needed. Chill for at least 30 minutes, or until very firm.
Roll into ¾-inch balls, roll in chopped pecans. Chill for at least 20 to 30 minutes before serving. Refrigerate any leftovers.
Makes about 30 cheesecake bites.
(*) NOTE: You may substitute any of the following for the
chopped pecans:
Chopped walnuts
Chopped almonds
Chopped peanuts
Crushed graham crackers
Shredded coconut
File #R114 D2 – C6
Tuesday, December 23, 2008
Apple Dumplings
Apple Dumplings
2½ cups flour
1 teaspoon salt
Butter-flavored shortening
Dark Brown Sugar
½ cup diced dried mixed fruit
Ground cinnamon
6 small Golden Delicious Apples
1 large egg, well beaten
6 whole cloves
Light cream (optional)
In a large bowl, mix flour, salt, and 2 tablespoons brown sugar. Cut in one cup of shortening. Stir in 5 to 6 tablespoons very cold water until dough holds together.
In a small bowl, mix dried fruit, ¼ cup brown sugar, 2 tablespoons shortening, and one teaspoon cinnamon.
Peel apples; remove cores but do not go all the way through to bottom. Press fruit mixture in cavities.
Preheat oven to 400 F. Grease a 15 x 10 jelly-roll pan. Reserve 1/3 cup dough.
On floured surface, with floured rolling pin, roll remaining dough into 21” by 14” rectangle. Cut dough into six 7-inch squares.
On waxed paper, mix 2 tablespoons brown sugar and ½ teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. Bring dough up over top of apple; press gently around apple to shape; seal edges. Place in pan. Repeat with other apples.
Roll reserved dough ¼ inch thick. Cut leaves from dough; make veins. Brush the apple dumplings with beaten egg. Attach leaves and brush with egg. Press in cloves for stems.
Bake 35 to 40 minutes until pastry is golden brown and apples are tender when pierced. Serve plain or with cream.
File#R080 D2 – C6
2½ cups flour
1 teaspoon salt
Butter-flavored shortening
Dark Brown Sugar
½ cup diced dried mixed fruit
Ground cinnamon
6 small Golden Delicious Apples
1 large egg, well beaten
6 whole cloves
Light cream (optional)
In a large bowl, mix flour, salt, and 2 tablespoons brown sugar. Cut in one cup of shortening. Stir in 5 to 6 tablespoons very cold water until dough holds together.
In a small bowl, mix dried fruit, ¼ cup brown sugar, 2 tablespoons shortening, and one teaspoon cinnamon.
Peel apples; remove cores but do not go all the way through to bottom. Press fruit mixture in cavities.
Preheat oven to 400 F. Grease a 15 x 10 jelly-roll pan. Reserve 1/3 cup dough.
On floured surface, with floured rolling pin, roll remaining dough into 21” by 14” rectangle. Cut dough into six 7-inch squares.
On waxed paper, mix 2 tablespoons brown sugar and ½ teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. Bring dough up over top of apple; press gently around apple to shape; seal edges. Place in pan. Repeat with other apples.
Roll reserved dough ¼ inch thick. Cut leaves from dough; make veins. Brush the apple dumplings with beaten egg. Attach leaves and brush with egg. Press in cloves for stems.
Bake 35 to 40 minutes until pastry is golden brown and apples are tender when pierced. Serve plain or with cream.
File#R080 D2 – C6
Chicken Fried Steak
Chicken Fried Steak
Steak:
¾ cup flour
¼ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
1½ lbs. steak
1 large egg, well beaten
¼ cup cooking oil
Gravy:
2 tablespoons meat drippings
1¼ cups milk
3 tablespoons flour
Salt & Pepper to taste
1. In a medium bowl, combine the ¾ cup of flour, salt, pepper, and paprika
2. Hammer steak with a meat tenderizer to thin and tenderize. Dip the steak in the beaten egg and then in the flour mixture, coating thoroughly.
3. In a large (12-inch) skillet, brown the steak in hot oil, turning only once. Cover and cook over low heat for 40 to 45 minutes.
4. Remove the meat from the oil and pour off all but 3 tablespoons of the drippings. Add ¾ cup milk, 3 tablespoons flour, salt and pepper and stir until well combined. Cook over medium-low heat until bubbly and thickened and add the remaining ½ cup of milk. Cook 1 to 2 minutes more.
5. Put steak in serving platter and cover with the gravy.
Makes 4 servings and 1¼ cups of gravy
File#R069 D2 - C4
Steak:
¾ cup flour
¼ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
1½ lbs. steak
1 large egg, well beaten
¼ cup cooking oil
Gravy:
2 tablespoons meat drippings
1¼ cups milk
3 tablespoons flour
Salt & Pepper to taste
1. In a medium bowl, combine the ¾ cup of flour, salt, pepper, and paprika
2. Hammer steak with a meat tenderizer to thin and tenderize. Dip the steak in the beaten egg and then in the flour mixture, coating thoroughly.
3. In a large (12-inch) skillet, brown the steak in hot oil, turning only once. Cover and cook over low heat for 40 to 45 minutes.
4. Remove the meat from the oil and pour off all but 3 tablespoons of the drippings. Add ¾ cup milk, 3 tablespoons flour, salt and pepper and stir until well combined. Cook over medium-low heat until bubbly and thickened and add the remaining ½ cup of milk. Cook 1 to 2 minutes more.
5. Put steak in serving platter and cover with the gravy.
Makes 4 servings and 1¼ cups of gravy
File#R069 D2 - C4
Chicken Casserole
Chicken Casserole
4 cups cooked, cold chicken (cut up)
½ cup chopped almonds (optional)
¾ cup mayonnaise
1 can (15oz.) mixed vegetables (well drained) or 1 bag (16oz.) Frozen Mixed
1 can (10½oz.) cream of chicken soup Vegetables
1 teaspoon chopped onion
1 cup finely chopped celery
salt & pepper to taste
1 package (8oz.) shredded cheddar cheese
1½ cups crushed potato crisps
1. Combine all ingredients except cheese and crisps
2. Place in a greased 9 x 13 baking dish.
3. Top with cheese and chips.
4. Cover and refrigerate overnight.
5. Uncover and bake at 400 F (preheated oven) for 25 to 30 minutes or until light golden brown.
File#R085 D2 – C4
4 cups cooked, cold chicken (cut up)
½ cup chopped almonds (optional)
¾ cup mayonnaise
1 can (15oz.) mixed vegetables (well drained) or 1 bag (16oz.) Frozen Mixed
1 can (10½oz.) cream of chicken soup Vegetables
1 teaspoon chopped onion
1 cup finely chopped celery
salt & pepper to taste
1 package (8oz.) shredded cheddar cheese
1½ cups crushed potato crisps
1. Combine all ingredients except cheese and crisps
2. Place in a greased 9 x 13 baking dish.
3. Top with cheese and chips.
4. Cover and refrigerate overnight.
5. Uncover and bake at 400 F (preheated oven) for 25 to 30 minutes or until light golden brown.
File#R085 D2 – C4
Chicken & Zucchini Marinara
Chicken & Zucchini Marinara
¼ cup dry bread crumbs
½ cup grated Parmesan cheese
1¼ lbs. boneless skinless chicken breasts
All-purpose flour
1 egg, slightly beaten
2 tablespoons oil
1 jar (15½ oz.) Italian-style marinara sauce
Few sprigs chopped parsley
¼ teaspoon hot pepper sauce
2 medium-sized zucchini, sliced.
4 oz. Mozzarella cheese, shredded.
Hot cooked spaghetti or other pasta
Additional grated Parmesan cheese, optional
1. Mix bread crumbs and ¼ cup of the Parmesan cheese.
2. Coat chicken with flour. Dip into egg, then coat both sides of the chicken with crumb-cheese mixture.
3. Heat oil in a 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
4. Mix marinara sauce, parsley and hot pepper sauce in a bowl. Spoon half of it over the chicken.
5. Arrange zucchini slices over chicken. Sprinkle with Mozzarella cheese and ¼ cup of Parmesan cheese. Top with remaining sauce.
6. Cover and bring to a boil. Reduce heat and simmer 25 to 30 minutes, or until chicken is tender. Serve with (not over) the pasta.
Sprinkle with Parmesan cheese, if used.
Makes 4 servings.
Preparation time: 30 minutes
Cooking time: 35 to 40 minutes
File#R035
¼ cup dry bread crumbs
½ cup grated Parmesan cheese
1¼ lbs. boneless skinless chicken breasts
All-purpose flour
1 egg, slightly beaten
2 tablespoons oil
1 jar (15½ oz.) Italian-style marinara sauce
Few sprigs chopped parsley
¼ teaspoon hot pepper sauce
2 medium-sized zucchini, sliced.
4 oz. Mozzarella cheese, shredded.
Hot cooked spaghetti or other pasta
Additional grated Parmesan cheese, optional
1. Mix bread crumbs and ¼ cup of the Parmesan cheese.
2. Coat chicken with flour. Dip into egg, then coat both sides of the chicken with crumb-cheese mixture.
3. Heat oil in a 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
4. Mix marinara sauce, parsley and hot pepper sauce in a bowl. Spoon half of it over the chicken.
5. Arrange zucchini slices over chicken. Sprinkle with Mozzarella cheese and ¼ cup of Parmesan cheese. Top with remaining sauce.
6. Cover and bring to a boil. Reduce heat and simmer 25 to 30 minutes, or until chicken is tender. Serve with (not over) the pasta.
Sprinkle with Parmesan cheese, if used.
Makes 4 servings.
Preparation time: 30 minutes
Cooking time: 35 to 40 minutes
File#R035
Saturday, November 15, 2008
Old Fashion Butter Cake
OLD-FASHION BUTTER CAKE
Prep.time 10 minutes
Baking time 1 ½ hours (approx.)
Oven temp. 350 F
1 cup butter (NO SUBSTITUTES)
2 cups sugar
1 tsp Pure Vanilla extract
3 eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup whole milk
1. Beat together butter and sugar until fluffy.
2. Beat in vanilla. Add eggs one at a time, blending well after each addition.
3. Combine flour with baking soda and salt. Add to batter alternately with milk, beginning and ending with flour.
4. Butter and flour cake pans. Pour in batter.
5. Bake at 350 F for about 1 ½ hours or until a tester inserted in the center comes out clean.
6. Allow cake to stand 5 to 10 minutes. Invert pans to remove cake from pans. Finish cooling on a rack.
7. Frost with your favorite frosting or dust with powdered sugar. Just
be sure that the cake is completely cooled before frosting or dusting with powdered sugar.
File R008 D1 C10
Prep.time 10 minutes
Baking time 1 ½ hours (approx.)
Oven temp. 350 F
1 cup butter (NO SUBSTITUTES)
2 cups sugar
1 tsp Pure Vanilla extract
3 eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup whole milk
1. Beat together butter and sugar until fluffy.
2. Beat in vanilla. Add eggs one at a time, blending well after each addition.
3. Combine flour with baking soda and salt. Add to batter alternately with milk, beginning and ending with flour.
4. Butter and flour cake pans. Pour in batter.
5. Bake at 350 F for about 1 ½ hours or until a tester inserted in the center comes out clean.
6. Allow cake to stand 5 to 10 minutes. Invert pans to remove cake from pans. Finish cooling on a rack.
7. Frost with your favorite frosting or dust with powdered sugar. Just
be sure that the cake is completely cooled before frosting or dusting with powdered sugar.
File R008 D1 C10
Cranberry-Cherry Pie
Cranberry-Cherry Pie
2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons cornstarch
1 can (21oz) Cherry Pie Filling
1 tablespoon sugar
1. Preheat oven to 425 F
2. Make two pie crusts to fit a 9-inch pie pan. Place bottom crust in
pan and set aside.
3. In a large bowl, combine cranberries, ¾ cup sugar, cornstarch and
Cherry pie filling, mix lightly. Spoon into crust-lined pan. Top
with second crust and seal edges. Cut several slits in top crust to
allow steam to escape.
4. Bake 35 to 45 minutes or until crust is golden brown and filling is
bubbly. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning.
File# R042 D1 C11
2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons cornstarch
1 can (21oz) Cherry Pie Filling
1 tablespoon sugar
1. Preheat oven to 425 F
2. Make two pie crusts to fit a 9-inch pie pan. Place bottom crust in
pan and set aside.
3. In a large bowl, combine cranberries, ¾ cup sugar, cornstarch and
Cherry pie filling, mix lightly. Spoon into crust-lined pan. Top
with second crust and seal edges. Cut several slits in top crust to
allow steam to escape.
4. Bake 35 to 45 minutes or until crust is golden brown and filling is
bubbly. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning.
File# R042 D1 C11
Blueberry Cream Cheese Jell-O Mold
BLUEBERRY CREAM CHEESE JELL-O MOLD
1 CAN (about 15 oz.) BLUEBERRIES
1 PKG. (3 oz.) BLACK RASPBERRY FLAVORED JELLO
1 CUP BOILING WATER
1 TABLESPOON FRESH LEMON JUICE
2 PKGS. (3 oz. Each) CREAM CHEESE
½ CUP SOUR CREAM
Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.
Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add the 1 cup of blueberry juice and stir until mixture has slightly thickened. Add blueberries.
Pour into a 4-cup salad mold that has been lightly oiled or sprayed with a no-stick cooking spray. Chill until set. About 35 minutes.
Whip the cream cheese and sour cream. Spread over the salad that has set in the mold. Chill for 2 to 4 hours or overnight until ready to serve.
OPTIONAL: Sprinkle with chopped pecans or walnuts.
File R031 D1 C6
1 CAN (about 15 oz.) BLUEBERRIES
1 PKG. (3 oz.) BLACK RASPBERRY FLAVORED JELLO
1 CUP BOILING WATER
1 TABLESPOON FRESH LEMON JUICE
2 PKGS. (3 oz. Each) CREAM CHEESE
½ CUP SOUR CREAM
Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.
Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add the 1 cup of blueberry juice and stir until mixture has slightly thickened. Add blueberries.
Pour into a 4-cup salad mold that has been lightly oiled or sprayed with a no-stick cooking spray. Chill until set. About 35 minutes.
Whip the cream cheese and sour cream. Spread over the salad that has set in the mold. Chill for 2 to 4 hours or overnight until ready to serve.
OPTIONAL: Sprinkle with chopped pecans or walnuts.
File R031 D1 C6
Applesauce Cake
APPLESAUCE CAKE
½ cup butter (butter only; do not use margarine)
1 cup sugar
1-1/2 cups applesauce
2 cups flour
1 tsp. soda
pinch of salt
chopped pecans or walnuts (optional)
1 tsp. cinnamon
3 eggs
1 tsp. Vanilla
1. Preheat oven to 350 F. Generously grease (with butter) and
lightly flour tube pan or 12-cup bundt pan.
2. Cream butter and sugar together. Add eggs and beat well.
3. Add all remaining ingredients except walnuts. Mix well.
4. Pour into prepared pan. Sprinkle top with sugar and nuts.
5. Bake at 350 for 40 to 45 minutes, or until tester inserted in
center comes out clean.
File #R009 D1 C10
½ cup butter (butter only; do not use margarine)
1 cup sugar
1-1/2 cups applesauce
2 cups flour
1 tsp. soda
pinch of salt
chopped pecans or walnuts (optional)
1 tsp. cinnamon
3 eggs
1 tsp. Vanilla
1. Preheat oven to 350 F. Generously grease (with butter) and
lightly flour tube pan or 12-cup bundt pan.
2. Cream butter and sugar together. Add eggs and beat well.
3. Add all remaining ingredients except walnuts. Mix well.
4. Pour into prepared pan. Sprinkle top with sugar and nuts.
5. Bake at 350 for 40 to 45 minutes, or until tester inserted in
center comes out clean.
File #R009 D1 C10
Almost Candy Bars
ALMOST CANDY BARS
1 (18.25OZ.) Pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
½ cup butter or margarine
1 cup butterscotch chips
1 (6oz.) pkg. (1cup) semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans (or walnuts)
1 (14oz.) can sweetened condensed milk (not evaporated milk)
1. Preheat oven to 350 F
2. In a large bowl, combine the cake mix and margarine; with a pastry blender or fork, cut in margarine until crumbly. Sprinkle mixture evenly in bottom of an ungreased 15x10x1-inch baking pan; press lightly.
3. Sprinkle with butterscotch chips, chocolate chips, coconut, and chopped pecans.
4. Pour condensed milk evenly over all ingredients.
5. Bake at 350 for 20 to 30 minutes, or until light golden brown.
6. Cool completely. Cut into bars. (This should make about 48 bars)
File #R116 D2 – C9
1 (18.25OZ.) Pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
½ cup butter or margarine
1 cup butterscotch chips
1 (6oz.) pkg. (1cup) semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans (or walnuts)
1 (14oz.) can sweetened condensed milk (not evaporated milk)
1. Preheat oven to 350 F
2. In a large bowl, combine the cake mix and margarine; with a pastry blender or fork, cut in margarine until crumbly. Sprinkle mixture evenly in bottom of an ungreased 15x10x1-inch baking pan; press lightly.
3. Sprinkle with butterscotch chips, chocolate chips, coconut, and chopped pecans.
4. Pour condensed milk evenly over all ingredients.
5. Bake at 350 for 20 to 30 minutes, or until light golden brown.
6. Cool completely. Cut into bars. (This should make about 48 bars)
File #R116 D2 – C9
Sunday, November 9, 2008
Apple Squares
Apple Squares
3 eggs
1 cup oil
¼ teaspoon baking soda
½ cup chopped walnuts
1 teaspoon vanilla
4 medium sized apples, chopped fine
1½ cups sugar
2 cups flour
1 teaspoon cinnamon
1. Preheat oven to 3500 F
2. Grease a 9 x 13-inch baking pan
3. Beat eggs for one minute and then add sugar gradually, then the oil. Beat for another minute.
4. Mix in baking soda, flour, cinnamon and vanilla.
5. Fold in chopped apples and walnuts.
6. Mix all together and turn into baking pan.
7. Bake for 40 to 45 minutes. When cool, either frost or sprinkle with powdered sugar. Do not cover.
File #R093 D2 – C6
3 eggs
1 cup oil
¼ teaspoon baking soda
½ cup chopped walnuts
1 teaspoon vanilla
4 medium sized apples, chopped fine
1½ cups sugar
2 cups flour
1 teaspoon cinnamon
1. Preheat oven to 3500 F
2. Grease a 9 x 13-inch baking pan
3. Beat eggs for one minute and then add sugar gradually, then the oil. Beat for another minute.
4. Mix in baking soda, flour, cinnamon and vanilla.
5. Fold in chopped apples and walnuts.
6. Mix all together and turn into baking pan.
7. Bake for 40 to 45 minutes. When cool, either frost or sprinkle with powdered sugar. Do not cover.
File #R093 D2 – C6
Apple Upside-Down Coffee Cake
APPLE UPSIDE-DOWN COFFEE CAKE
3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1. Preheat oven to 375 F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.
File#R075 D 2 – C 8
3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1. Preheat oven to 375 F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.
File#R075 D 2 – C 8
Bruschetta Chicken Bake
Bruschetta Chicken Bake
1 can (14½oz.) diced tomatoes, undrained.
1 pkg. (16oz.) Stove Top stuffing mix for Chicken
½ cup water
2 cloves minced garlic
1½ lbs. boneless, skinless chicken breasts cut into bite-sized
pieces.
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella cheese
1. Preheat oven to 400o F
2. Place tomatoes with their liquid in a medium-sized bowl.
Add stuffing mix, water and garlic. Stir just until stuffing mix is moistened. Set aside.
3. Place chicken in a 13x9-inch baking dish; sprinkle with
the basil and cheese. Top with the stuffing mixture.
4. Bake for 30 minutes, or until chicken is cooked through.
(Makes 6 servings)
File #R169
1 can (14½oz.) diced tomatoes, undrained.
1 pkg. (16oz.) Stove Top stuffing mix for Chicken
½ cup water
2 cloves minced garlic
1½ lbs. boneless, skinless chicken breasts cut into bite-sized
pieces.
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella cheese
1. Preheat oven to 400o F
2. Place tomatoes with their liquid in a medium-sized bowl.
Add stuffing mix, water and garlic. Stir just until stuffing mix is moistened. Set aside.
3. Place chicken in a 13x9-inch baking dish; sprinkle with
the basil and cheese. Top with the stuffing mixture.
4. Bake for 30 minutes, or until chicken is cooked through.
(Makes 6 servings)
File #R169
Filled Hamburger Meat Roll
FILLED HAMBURGER MEAT ROLL
2 lb. Hamburger
4 slices bread, toasted
1 medium onion, finely chopped
1 egg, well beaten
2 cups shredded cheddar cheese
salt and pepper to taste
¼ teaspoon sage
Preheat oven to 350 F
Lightly spray baking pan with any non-stick cooking spray.
1. Combine meat, salt, pepper and egg; mix well.
2. On waxed paper, press out to 10 x 12-inch rectangle.
3. Cube toasted bread; combine with ½ cup cheese, onion
and sage.
4. Spread mixture on meat to within 1-inch of edge.
5. Roll meat around filling; press to seal and place in prepared pan.
6. Bake at 350 F for 50 to 55 minutes. Remove from oven. Sprinkle remaining cheese
along top. Return pan to oven and bake for 10 to 15 minutes longer.
Makes about six servings.
File R025
2 lb. Hamburger
4 slices bread, toasted
1 medium onion, finely chopped
1 egg, well beaten
2 cups shredded cheddar cheese
salt and pepper to taste
¼ teaspoon sage
Preheat oven to 350 F
Lightly spray baking pan with any non-stick cooking spray.
1. Combine meat, salt, pepper and egg; mix well.
2. On waxed paper, press out to 10 x 12-inch rectangle.
3. Cube toasted bread; combine with ½ cup cheese, onion
and sage.
4. Spread mixture on meat to within 1-inch of edge.
5. Roll meat around filling; press to seal and place in prepared pan.
6. Bake at 350 F for 50 to 55 minutes. Remove from oven. Sprinkle remaining cheese
along top. Return pan to oven and bake for 10 to 15 minutes longer.
Makes about six servings.
File R025
Tuesday, October 28, 2008
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
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
Saturday, October 25, 2008
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
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
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
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
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
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
Monday, October 20, 2008
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
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
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
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
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
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
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
Saturday, October 18, 2008
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
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
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
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
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
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
Thursday, October 16, 2008
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
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
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
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
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
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
Monday, October 13, 2008
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
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
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
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
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
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
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
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
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
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.
- - - - - - -
File #R066
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.
- - - - - - -
File #R066
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