Courtesy of Lucille "Ralph" and Joe
Dorrington
BAKED BEANS
2 lbs dried beans
1/2 lb salt pork or bacon
1/4 cup sugar
3/4 cup maple syrup
1 med onion
2 cloves garlic, crushed
1/2 tsp pepper
1 1/2 TBS salt
2 tsp dry mustard
2 cups boiling water
Pick over beans and soak in cold water enough to cover,
overnight. Drain and boil the beans in fresh water until the
skins crack when you put some in a spoon and blow on them [abt 1
hr.] Cut onion in quarters and put in bottom of bean pot. Add
garlic. Drain beans and add to pot.
Add salt pork or bacon. Mix sugar, maple syrup, dry
mustard,pepper, salt and boiling water. Pour over the beans. If
necessary add mor boiling water to cover. Cover and bake at 300
for 6 hrs or more, adding more water if beans cook dry. Uncover
during last hour.
BANANA FUDGE PIE
1 pkg 15 oz Pillsbury allready pie crust
3/4 cup little bits semi sweet chocolate
1 whipped topping [ 8 oz]
2 eggs beaten
1/4 cup sugar
2 bananas sliced
Prepare pie crust according to instructions for one crust pie.
Heat oven to 350
In heavy guage sauce pan melt 1/2 cup little bits over low
heat; remove , stir in 1 cup whipped topping,eggs and sugar; mix
well.
Pour into " allready pie crust" lined pan. Bake at 350 for 28
to 32 min. Cool 10 min. Chill 1hr. Layer bananas and remaining
topping over the baked layer. Top with remaining choc bits.
BEEF POT ROAST
3 TO 4 LB chuck blade or chuck roast
flour
2 TBS oil or shortening
3/4 cup water, beef broth or tomato juice
1/4 cup dry red wine or beer [ optional]
1/2 tsp thyme
1/2 tsp Worcestershire sauce
2 to 4 potatoes peeled and quartered
4 carrots cut in pieces
Coat meat with flour. Brown in hot fat for abt 10 min.
Sprinkle with salt and pepper. Add water or the desired liquid.If
you add wine or beer the roast tastes better with water or beef
broth than with tomato juice. Add thyme and Worcester.
Cover and simmer 1 1/2 hrs. Add vegs. Sprinkle with salt and
pepper. Cover and cook 45 min, or until meat and vegs are tender.
Add water as needed to prevent sticking.
For gravy, pour meat juices and fat into large glass measure.
Skim off excess fat. Measure 1 1/2 cups juice [ add water if
necessary ] . Blend 1/2 cup water with 1/4 cup flour, stir into
meat juicesand cook and stir until thickened. Season to taste.
BELL RINGER EGGS
2 TBS butter or margarine
1/2 cup chopped green pepper
1/2 cup sliced pepperoni
8 eggs
1 can cream of potato soup [ undiluted]
dash of pepper
Melt butter in 10 in. skillet. Add green pepper and pepperoni.
Saute, stirring, abt 3 min., until green pepper is tender.
Beat eggs lightly in bowl. Add soup and pepper and stir until
fairly smooth.
Pour into skillet. Cook over low heat; do not stir. As mixture
begins to set around edges, lift cooked portions gently with
large turner so that uncooked portion can flow to bottom.
Continue lifting cooked portion until eggs are completely set
but still moist.
BLUEBERRY MUFFINS
1/2 CUP BUTTER
2 CUPS FLOUR
1 CUP SUGAR
2 CUPS BLUEBERRIES
2 EGGS
1/2 CUP MILK
2 TSPS. BAKING POWDER
1 TSP. VANILLA
Cream butter and sugar, add eggs one at a time. Blend well,
add dry ingredients alternately with milk.
Bake at 350 for 20 to 30 min., until slightly golden brown on
top. [ Fill tin only 1/2 to 3/4 full ]
CHILI [CHANDLER]
3 TBS butter or margerine
1 1/2 cups thin strips onion
1 cup chopped green pepper
2 lbs lean beef [ 1/2 in cubes]
1 [28oz] can tomatoes [undrained]
1/2 cup red wine
clove garlic, crushed
2 tsp salt
1/2 tsp pepper
1/2 tsp cumin seed
1 tsp dried oregano
1 tsp paprika
4 TBS chili powder
1 [21oz] can red kidney beans [ undrained ]
In a large wide saucepan, melt the butter; add the onion and
green pepper and cook gently until wilted. Add beef and brown.
Add all remaining ingredients,except the beans. Simmer covered
until beef is tender. [ abt 2 hrs] Add beans and reheat.
Serve in wide shallow soup plates, with crackers, chopped
sweet onions, sliced dill pickles, sliced cheddar cheese.
CLAM-STUFFED SOLE
1 1/2 lb sole or flounder fillets
salt to taste
pepper " "
6 TBS butter
1/2 cup finely chopped onion
1/3 cup finely chopped green pepper
1/3 cup finely chopped celery
1/4 cup dry white wine
1/3 pint drained shucked little neck
clams
1 1/2 cups fine fresh bread crumbs
1 egg lightly beaten
1/4 cup finely chopped parsley
juice of 1/2 lemon
1/4 tsp paprika
Preheat oven to 450. Sprinkle fish with salt and pepper. Set
aside.
Heat the 2 TBS butter in smalol skillet and add the onion,
green pepper and celery. Cook, stirring, until the vegs give up
their liquid and the liquid evaporates. Do not brown. Add the
wine and cook about a minute. Chop clams coarsely. Add clams to
the skillet and stir.Remove from heat. Add the bread crumbs, egg,
parsley, salt and pepper. Place four of the sole pieces skin
side down on a flat surface. Spoon an equal portion of the
filling on top of eachand smooth it over neatly so that it
extends to the edges of the fillets.Cover each fillet piece with
a second fillet, this time skin side up.
Butter a baking dish with 1 TBS of butterand sprinkle with salt
and pepper. Place filled fillets in the baking dish.
Melt the remaining three TBS of butter in asmall sauce pan and
add the lemon juice. Pour it over the filled fillets. Hold a
seive over the fillets and sprinkle the paprika through it over
the fillets. Brush the fillet tops with the butter in the pan.
Place the fillets in the oven and bake 10 min. ENJOY
EZQUALDON ITARRAK
1 lb dried pinto beans
1/2 lb bacon, cut into 1 inch lengths
1/2 lb chorizo sausage ,sliced
1 large green pepper, diced
1 large onion ,diced
5 cloves garlic, chopped fine
2 tsp worcestershire sauce
1 tsp chili powder
2 bay leaves
1 tsp thyme
1/2 tsp rosemary
1 TBS parsley, chopped
2 tsp salt
Clean and rinse beans. Soak in four cups cold water
overnight. Change water and put beans in large stockpot with
enough water to cover. Bring to boil, reduce heat to simmer.
As beans simmer, fry bacon and sausage over medium heat
until sausage is cooked through. Add pepper,onion and garlic and
cook until vegetables are soft. Add spices [except salt] and mix
thoroughly. Add to beans cover and continue simmering stirring
frequently until beans are soft- about 1/2 hr.
FIESTALADA CASSEROLE
12 corn tortillas, halved
1 chicken breast [2 halves], steamed
boned and diced
1 cup diced ham
12 oz can whole kernel corn with pimento
1 [4 1/2 oz] can chopped olives
1 onion, chopped
3/4 lb jack cheese, grated
1 can [19 oz] enchilada sauce
1 can cream of chicken soup
3/4 cup broth from steaming the chicken
1/2 tsp cumin
1/2 tsp pepper
1 tsp salt
Mix enchilada sauce,soup and broth. Pour 1/4 cup of mixture
into 9 x 13 baking pan. Place 1/3 of tortilla halves in pan,
coating both sides with sauce. Layer 1/2 of other ingredients,
top with 1/3 of tortilla halves, layer rest of ingredients,
except cheese.
Place final third of tortillas on top, pour on rest of sauce,
top with grated cheese. { extra chopped onions may also be placed
on top.] Cover with aluminum foil and bake at 325 for 35 min.
FISHERMANS STEW
4 slices bacon cut in 1 in pieces
1 onion, chopped
1 large potatoe cut in 1/2 in cubes
1 can [15 1/2 oz] Manwich
1 1/2 cups water
1 [10oz] frozen sliced okra, thawed
5 peppercorns
1 bay leaf
1/2 lb large raw shrimp [shelled and cleaned]
1/2 lb halibut [or other white fish]
In a dutch oven saute bacon, onion, and potatoe until bacon is
very crisp.Add Manwich, water, okra and seasonings; simmer 20
min. Add shrimp and fish, simmer 10 min longer. Remove
peppercorns and bayleaf before serving.
FRENCH CASSEROLE
6 slices bacon
1 lb lean beef chuck [1/2 in thick]
1/2 cup flour
1 tsp salt
1 cup dry red wine
2 TBS parsley
1/2 garlic clove
1/2 tsp thyme
1 can [10 oz] condensed beef broth
6 med. potatoes, peeled and halved
12 small white onions , peeled
3 carrots, sliced lengthwise
1 can [4 oz] mushroom stems and pieces
Cook bacon until crisp, drain on paper towels, save
drippings. Cut beef into cubes.Shake a few cubes at a time in a
paper bag containing flour and salt. Brown cubes on all sides in
bacon drippings;remove to 2 qt. casserole. Pour wine into
electric blender; add parsley, garlic, thyme and beef broth;
blend until solid ingredients are pureed. Pour over meat in
casserole. Cover casserole; bake at 350 for 1 hr..Stir potatoes,
onions and carrotainto casserole. Replace cover. Bake 1 hr longer
or until vegs are done. Stir in mushrooms. Crumble bacon; scatter
on top with additional chopped parsley.
GINGER CHICKEN
2 lbs chicken breasts
1/2 cup chopped onions
3 TBS sugar
1/2 cup veg oil
1/2 tsp ginger
1 tsp salt
1 can cream of mushroom soup
1/2 cup beer
1/4 tsp pepper
Saute onions in oil; blend in other ingredients to make sauce.
Place chicken on baking sheet; add saucemade above, sprinkle
with paprika. Bake in 350 degree oven for 1 hr.
GREEN PEPPER STEAK
1 lb beef chuck or round
1/4 cup soy sauce
1 clove garlic
1/2 tsp ground ginger
1/4 cup salad oil
1 cup green onion thinly sliced
1 cup red or green peppers [ 1 in squares]
2 stalks celery thinly sliced
1 TBS cornstarch
1 cup water
2 tomatoes cut into wedges
Cut beef across grain into thin strips [1/8 1n]. Combine soy
sauce,garlic and ginger. Add beef. Toss and set aside.
Heat oil in large frying pan. Add beef and toss over high
heat until browned. Taste meat if not tender cover and simmer for
abt 30 min. over low heat.
Turn heat up and add vegs . Toss until vegs are tender crisp,
abt 10 min.
Mix cornstarch with water. Add to pan stir and cook until
thickened.
Half recipe for 2 ; double for 8.
HAM AND RAISIN GLAZE
3 to 4 lb ham
1/2 cup packed brown sugar
2 TBS cornstarch
1 1/4 cups water
1/2 cup raisins
3 TBS lemon juice
2 tsp Dijon mustard
1/4 tsp ground cinnamon
Score ham and place in shallow baking pan; add 1/4 cup water.
Cover with foil. Place in cold oven set at 325. Bake 1/2 hr.
Combine brown sugar and cornstarch. Stir in water. Cook stirring
constantly, until clear and thickened. Stir in raisins and
remaining ingredients. Spoon 1/2 of glaze over ham. Continue
baking uncovered 1/2 hr. Serve remaining glaze with ham.
HAM STEAK
1 center cut ham steak abt, 1 lb.
3/4 cup currant jelly
2 TBS water
2 tsp. dry english style mustard
2 TBS thinly sliced scallions
Trim the fat from the ham slice and render it, over low
heat, in a large 12 in. skillet. Increase heat to medium and cook
ham 5 min. on each side,.enough to brown. Trnasfer to a platter
and cool. Add currant jelly and water to the skillet. Over low
heat, melt the jelly, stirring frequently. When the jelly has
liquified and combined with the water, add the mustard and
scallions and stir until the mustard has dissolved. Continue to
cook the glaze for 2 min. or until thickened. Remove from heat
and reserve.
10 min, before desiring to eat; place the skillet containing
the glaze over low heat. When hot return ham to the pan and cook
5 min on each side. Serve, spooning extra glaze over the
portions.
HOMESTEADER BREAD
3 cups sifted flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 cups rolled oats
1 tsp salt
2 eggs slightly beaten
2/3 cup molasses
2 cups buttermilk
1/2 cup chopped nuts
1 1/2 cups raisins
MIX: sugar, flour, salt, b.powder & soda, and oats in bowl
ADD: eggs, molasses and buttermilk
STIR IN: nuts and raisins
Put in 2 greased loaf pans and bake at 350 for 1 hr.
HUEVOS RANCHEROS
2 TBS unsalted butter
1 small onion finely diced
12 large eggs, lightly beaten
2 TBS minced, fresh green jalapeno peppers, seeded
6 oz hard, aged goat cheese [abt 1 1/2 cup] grated
In a large skillet, melt the butter over moderate heat. Add
the onion and saute until lightly browned,abt 3 min. Add the
eggs, jalapeno peppers and cheese. Reduce the heat to moderately
low and cook, stirring unil the eggs are lightly scrambled and
still soft and moist.
ITALIAN POT ROAST
4 lb beef chuck pot roast
2 TBS cooking oil
1 [16 oz] can tomatoes cut up
1 [10 1/2 oz] can condensed beef broth
1 [8 oz] can tomato sauce
2 cloves garlic, minced
1 tsp sugar
3/4 tsp dried oregano, crushed
3/4 tsp dried basil, crushed
1/8 tsp pepper
1/2 cup green peppeer, chopped
1/3 cup onion, chopped
1/4 cup cold water
1/4 cup corn starch
2 lbs dry spaghetti or other pasta
Trim excess fat from meat, In dutch oven brown meat on all
sides in hot oil. Add undrained tomatoes, beef broth, tomato
sauce, garlic, sugar, basil, oregano and pepper. Cover and simmer
1 q/2 hrs. Add chopped green pepper and onion. Cover and simmer
abt 30 min more or until meat is tender.
Transfer roast to heated platter; keep warm For sauce, skim
excess fat from pan juices. Measure 4 cups of the juices [add
water if necessary]. Blend together the cold water and corn
starch; stir into pan juices. Cook and stir until sauce is
thickened and bubbly. Season sauce to taste with salt and pepper.
Pass the sauce with roast and hot cooked spaghetti.
ITALIAN SAUSAGE SKILLET
6 sweet Italian sausage
2 med onions, sliced
2 large green peppers, seeded
2 large potatoes, peeled
1 large can tomatoes
1/2 tsp Italian seasoning
1 bay leaf
1 can [ 16 oz ] peas
1 small can mushrooms [ optional]
cut each sausage into 6 pieces. In large skillet saute
sausage to draw out fat. [abt 10 min] Drain off most of fat, then
add onions, green peppers [cut into bite size pieces] and
seasonings.
Cook 10 min uncovered over med heat, stirring often.
Add a tsp oil if needed. Add undrained tomatoes and potatoes cut
into bite size pieces. Cover and cook 30 min. Add peas undrained,
heat thoroughly.
May be served over rice.
LAMB SHANKS AND BEANS
4 meaty lamb shanks
2 TBS cooking oil, twice
2 1/2 cups sliced onions
2 cupa dry white wine or vermouth
4 large cloves garlic
2 cups tomato pulp
1/2 tsp rosemary leaves
2 bay leaves
chicken stock
salt
4 cups white beans
Dry shanks in paper towels. Brown in hot oil in heavy frying
pan. Transfer to heavy casserole. Pour browning fat out of pan
add new oil and brown onions, pour in wine and bring to boil,
scraping up coagulated browning juices. Pour wine and onions into
casswrole. Add garlic [peeled and chopped],tomato pulp,rosemary,
bayleaves and enough chicken stock to cover ingredients.Cover and
simmer slowly for abt 1 1/4 hrs. Tip casserole and skim surface
fat. Correct seasoning and strength of cooking liquid {if
necessary drain into saucepan and boil down to concentrate
flavor}. Fold in drained beans. Cover and simmer 10 min or until
meat is tender.
LASAGNA
1 lb Italian hot sausage
1 lb Italian sweet sausage
1 TBS fennel seed
1 1/2 cups chopped onions
1 cup chopped green peppers
1 cup chopped carrots
1 cup chopped celery
1 TBS minced garlic
1/2 lb thickly sliced mushrooms
2 tsp basil
1 TBS oregano
2 bay leaves
1/2 tsp crushed red pepper
1 TBS salt
1/2 tsp freshly ground black pepper
2 cans tomato paste [6oz]
3 cans italian tomatoes [35 oz]
1 lb lasagna
1 1/2 lb Mozzarella [sliced]
3 lbs Ricotta cheese
freshly grated Parmesan cheese
In a 14 in. skillet with 5 in. sides [or a 4 qt casserole]
break up the sausage in large chunks. Turn on the heat to
moderately low, and saute it slowly stirring occasionally, until
it begins to exude its oil. Add the fennel,and continue to break
up and saute the meat until no trace of pink is left. Add the
onions, garlic, green pepper,carrots, celery, mushrooms, basil,
oregano, bay leaves, red pepper, salt and pepper and cook until
the vegs are soft, [abt 10 min]
Add the tomato paste and tomatoes and stir until well blended.
Bring the sauce to a boil, lower the heat and simmer, uncovered,
for 2 hrs. Stir occasionally. Allow to cool to room temp.
Cook lasagna in a 6 qt, [or larger] kettle of salted, boiling
waterfor 2 min less than labeled directions [abt 10 min]
Scoop off any oil that may have risen to the top of the
sauce.In a deep 6 qt. casserole, spoon 1/3 of the meat sauce over
the bottom. Cover the sauce with 2 layers of lasagna, followed by
1/2 the Mozzarella slices and 1/2 the Ricotta. Repeat. Cover the
last layer of cheese with the remaining meat sauce.
Preheat oven to 350. Cover and bake undisturbed for 1 1/2 hrs.
Serve with freshly grated Parmesan cheese.
LIMBO DAL
1 1/4 cup veg oil
1 1/2 cups thinly sliced onions
4 [ 2in. ] cinnamon sticks
2 lbs red lentils
1 TBS chopped fresh ginger root
5 cups chicken broth
5 cups water
salt
1 tsp cayenne pepper
juice of 1 lemon
squeezed , seeded shell of one lemon [ including skin and pulp]
1/2 cup chopped onion
1 clove garlic, finely minced
1 hot green chili chopped with seeds
4 bay leaves
1/2 cup fresh chopped coriander leaves
Heat 3/4 cup of the oil in a large saucepan and add the sliced
onions. Cook to wilt and add the cinnamon pieces and lentils. Add
the ginger and cook stirring often, abt 10 min.Add the broth and
water, salt to taste and cayenne pepper. Bring to the boil and
simmer abt 10 min.
Add the lemon juice and lemon shell and cook abt 50 min longer,
stirring often.
Heat the remaining 1/2 cup of oil and add the chopped onion,
garlic,chili and bay leaves. Cook stirring, until onion is
browned. Add this mixture to the lentils. Sprinkle with chopped
coriander leaves and serve hot.
MOUSSAKA ROMANO
1 lb ground beef
1/2 cup chopped onion
2 cans [12 oz] tomato paste
2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp oregano, crushed
1 tsp sweet basil, crushed
4 cups water
1/4 cup butter
1/4 cup enriched flour
1/2 tsp salt
2 cups milk
1 carton [15 oz] Ricotta cheese
1/2 tsp ground cinnamon
3 eggs
1 med. eggplant, peeled
sliced 3/8 in thick.
Oil
1 lb. Lasagne noodles
1/2 cup grated Parmesan
Brown ground beef; add onion and cook 5 min. Add tomato paste,
2 tsp. salt, pepper, garlic powder, oregano, and basil. Stir in
water; simmer uncovered 1 hr. In med. saucepan melt butter, add
flour, 1/2 tsp. salt to make a paste. Stir milk in slowly and
cook, stirring constantly, until white sauce is thick and smooth.
In small bowl, combine white sauce, Ricotta, cinnamon and eggs.
Fry eggplant lightly in oil.
Cook lasagne in boiling, salted [2TBS to a gallon] water, until
not quite tender [abt, 12 min.] Rinse with cold water and drain.
Pat off all excess moisture.
Cover bottom of 15 3/8 x 10 3/8 x 2 1/4 with 1 1/3 cups of the
meat mixture, half of the eggplant, 1/3 of the Ricotta cheese
mixture and 1/2 of the Lasagne noodles. Repeat layers. Dot top
with remaining Ricotta mixture. Ladle 1 cup meat mixture around
dots of Ricotta mixture, swirl together with a spoon. Sprinkle
Parmesan over the top.
Bake in preheated 350 degree oven for 45 min. Allow to set abt
10 min. Cut in squares and serve with remaining sauce.
PECAN PIE
1 cup white corn syrup
1 cup dark brown sugar
1/3 tsp salt
1/3 cup melted butter
1 tsp vanilla
3 whole eggs [slightly beaten]
1 heaping cup shelled whole pacans
Combine syrup, sugar, salt, butter and vanilla. Mix well. Add
slightly beaten eggs. Pour into a 9 in. unbaked pie shell.
Sprinkle pecans over all. Bake in preheated 350 degree oven for
approx 45 min. When cool top with whipped cream or ice cream.
PISTOU
2qts chicken broth
3 potatoes [1 in cubed]
1/2 lb fresh green beans
3 carrots sliced
1 chopped onion
1 TBS salt
1/4 tsp pepper
1/2 lb zucchini [sliced]
1 [16 oz] can beans [kidney or navy] drained
4 cloves garlic [mashed]
1 [6oz] can tomato paste
1 TBS dried basil
1/2 cup grated Parmesan
1/2 cup chopped parsley
1/4 cup olive oil
In large kettle, combine chicken broth, ,potatoes, green
beans, carrots, onions, salt and pepper. Bring to a boil and
simmer covered 10 min. Add squash and beans; simmer 10 min.
more[until all veg are tender]
Prepare sauce; mix garlic, tomato paste, basil, parmesan and
parsley. Using a wire whip gradually beat in oil, a tsp at a
time, until mixture resembles a thick sauce. Just before serving
stir sauce into hot soup.
PITCHWOOD SALAD
8 oz ELBOW MACARONI
marinate 1 hr. in
2 tbs oil
1 tbs lemon juice
add 1/2 cup mayonnaise
1/4 cup sour cream
seasoning salt
1/4 tsp dry mustard
1 tsp prepared mustard
2 TBS onions
1 TBS parsley
marinate another hr
add 1 green pepper
celery
serve with side dishes of:
black olives
peanuts
pepperoni
sharp cheddar
red kidney beans
cherry tomatoes
pickles
PIZZA CASSEROLE
1 lb hamburger
1 large onion chopped
1/2 tsp salt
2 cups uncooked elbow macaroni
1 [ 15 1/2 oz ] jar pizza or spaghetti sauce
4 oz. pepperoni slices
8 to 10 oz grated mozzarella
Brown hamburger with onion. Drain off fat. Season with salt
and pepper. Bring 3 to 4 qts water to boil in large pan with 1
TBS salt. Add macaroni and boil, uncovered 10 to 12 min. Drain.
Mix sauce with macaroni and hamburger. Place in casserole
alternating layers with pepperoni and cheese. Top with cheese.
Bake, uncovered, 30 min at 350.
POPOVERS
3 TBS unsalted butter
4 medium size eggs
1 cup all purpose flour
pinch salt
freshly ground black pepper [ to taste ]
1/2 cup heavy cream
1 cup milk
1/4 cup fresh chives, snipped fine, or freeze dried
Preheat oven to 400
Butter muffin tins with 1 TBS butter. Melt remaining 2 TBS
In a food processor with steel blade, process eggs, flour,
salt and pepper for 10 seconds
With motor running, slowly pour in cream, milk and melted
butter. Process until smooth. Remove to a bowl and fold in
chives.
Fill buttered muffin tins 2/3 full with batter. Place on
middle rack of oven and bake for 35 min.
[ 12 popovers]
PUMPKIN BREAD
1 cup margerine
2 cups sugar
4 eggs
2 cups [1 lb] pumpkin
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2/3 cup water
1 cup chopped nuts
Cream margerine, gradually adding the sugar. Add the eggs one
at a time, beating well after each addition. Beat in the pumpkin.
Combine the remaining dry ingredients.
Add the flour mixture alternately with the water to the
sugar-margerine mixture. Stir in the nuts and pour into 3 well
greased, one-lb coffee cans to abt 2/3 full.
Bake at 350 for 75 min or until toothpick comes out clean.
PUMPKIN CHEESECAKE
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 TBS unsalted butter, melted
1 1/2 lbs cream cheese, softened
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
5 large eggs
2 cups pureed pumpkin
1 1/2 tsp cinnamon
1/2 tsp grated nutmeg
1/4 cup heavy cream
2 cups sour cream
1 TBS sugar
1 tsp vanilla
1/2 cup pecan halves, toasted
Combine crumbs in bowl with 1/4 cup sugar and melted
butter, until mixture resembles meal.Press onto bottom and 1 in.
up sides of 9 in. springform pan that is 3 in. deep. Chill 1 hr.
In large bowl using electric mixer, beat softened cream
cheese until it is smooth. Beat in both sugars a little at a time
until mixture is fluffy. Beat in eggs one at a time, beating well
after each addition. Add pureed pumpkin, cinnamon, nutmeg and
cream; beat until well combined. Pour filling into prepared
springform pan. Bake in middle of 325 oven for 1hr. 45 min.
Remove from oven, let cool on rack for 5 min. Mix sour
cream with sugar and vanilla; spread over top, and return to oven
for 5 min. more. Let cool in pan, then chill, covered, overnight.
Remove sides of pan; transfer to serving plate, garnish
with pecans.
PUMPKIN MUFFINS
3/4 CUP FIRMLY PACKED BROWN SUGAR
1/2 cup butter or marg. [ softened]
1/4 cup molasses
1 egg ,beaten
1 cup mashed pumpkin [ canned OK]
1 3/4 CUP all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 cup chopped pecans
Combine sugar, butter and molasses. Beat well. Add egg and
pumpkin. Stir together remaining ingredients and add pumpkin
mixture. Fill greased muffin pan half way. Bake at 375 for 20
min.
RALPH
1 CUP STARTER
stir once a day for 5 days
after 5 days add
1cup flour
1 cup sugar
1 cup milk
stir every day for 5 days
on 10th day
add as above
stir
remove 1 cup for new starter
remove or give away 2 cups
add to remainder
2/3 cup oil
3 eggs
1 t vanilla
2 cups flour
1 cup sugar
1 t cinnamon
1 1/2 t b powder
1/2 t baking soda
1/2 t salt
mix well. grease ans sugar 2 loaf pans. preheat oven to 350
bake for 40 to 50 min. Remove and cool for 10 min on rack.q
RICE AND GARBANZOS
2 cups water or chicken broth
1 TBS butter
1 tsp salt
2/3 cup reg rice
1 clove garlic [peeled]
2 1/2 cups thinly sliced onions
3 TBS oil
1 can [16 oz] stewed tomatoes
1 can [20 oz] garbanzos or red or
white kidney beans
Sweet italian sausage
Bring water to boil. Add salt butter and rice. Simmer
covered approx 20 min. If it cooks dry add more water.While rice
is cooking saute whole garlic and onions in oil, then remove
garlic. If you like strong garlic flavor crush the garlic and
leave in pan after sauteing.
Add stewed tomatoes to sauteed onions. Cover aand simmer about
10 min. Add drained beans and cook uncovereduntil the juices cook
down [10 to 20 min] Stir rice into the mixture. Season to taste
with salt and pepper. Sprinkle with parmesan cheese if desired.
Brown sausage in separate skillet then add to rice and bean
mixture.
SAUSAGE SOUP
4 cans beef broth [ 13 3/4 oz]
7 cups water
1 1/2 lbs sweet italian sausage, partially frozen then cut in
1/2 in. pieces.
1 red onion , chopped
1 medium zucchini, chopped
1 medium summer squash, chopped
1 small green pepper, seeded and chopped
2 large tomatoes , peeled,seeded and chopped
2 TBS chopped fresh parsely
1/3 in. square parmesan cheese rind ?
salt and pepper to taste
2 [9 oz] pkg tortellini
grated parmesan cheese
Combine all ingredients except tortellini and grated cheese.
Bring to boil, reduce heat , simmer 1 hr,Add tortellini cook
additional 10 min. Serve topped with plenty of grated cheese.
SHEPHERDS PIE
COMBINE:
2 cups cubed lamb [1 in]
1 cup lamb gravy
1 cup hot water with 1 bullion cube dissolved
6 cooked white onions
1 cup canned peas [drained]
1 cup diced cooked potatoes
1 cup cooked sliced carrots
1 cup thinly sliced celery
SEASON WITH:
1/4 tsp ground all spice
salt and pepper to taste
Place all in a well greased 2 1/2 qt casserole and bake at
420 for 15 to 20 min.
MAKE TOPPING
2 cups hot cooked potatoes
1/4 cup hot milk
1/4 tsp baking powder
1 tsp sugar
1/2 tsp salt
Place on top of the casserole and spread to the edges. Bake
again at 400 for 15 to 20 min longer, until topping is slightly
browned.
SHORT RIBS CONTADINA
4 LBS beef short ribs
2 TBS oil
1 coarsely chopped onion
1 1/3 cup { 12 oz can } CONTADINA paste
2 2/3 cup water
1/2 tsp salt
1/4 tsp pepper
2 cups [ 1 inch pieces ] carrots
Brown short ribs in oil in large dutch oven. add onions. brown
slightly. Combine paste, water, salt and pepper. Add to dutch
oven. Cover, boil gently for 1 1/2 hrs , or until ribs are
tender. Add carrots boil gently additional 30 min. Serve with
noodles [ or any pasta]
SKI COUNTRY SPAGHETTI
2 full chicken breasts
1 cup chicken bullion or broth
from cooking chicken
2 cups italian style tomatoes
1 TBS chopped parsley
1 med onion [sliced]
1 clove garlic [crushed]
1/2 TBS Worcestershire
1 tsp salt
1/4 tsp thyme
1/4 tsp oregano or basil
1/2 lb fresh mushrooms [sliced]
2 TBS butter
1 TBS flour
1/2 cup light cream
salt,pepper
1/4 lb grated cheddar
1/2 lb spaghetti
Simmer chicken breasts in water to cover with celery
leaves, dash of saltand pepper and half a bay leaf until chicken
is done [25 to 35 min] Remove chicken ,strain broth and measure.
Add 2 cups of the broth to the tomatoes in a large pan or
dutch oven. Add parsley,onion,garlic,Worcester,salt,thyme and
basil. Simmer uncovered until consistency of thick spaghetti
sauce [abt 30 min] Saute mushrooms in butter 5 to 10 min. Add
mushrooms to tomato sauce. Add flour to drippings from mushrooms.
Stir in cream and half the cheese [abt 1 cup] Heat and stir until
thickened Season to taste with salt and pepper. Add to sauce. Cut
chicken into bite size pieces and add to sauce. Season.
Cook spaghetti in kettle of boiling water with 2 TBS salt until
tender [10 to 12 min] Drain . Toss with sauce. Turn into large [2
1/2 qt] casserole. Sprinkle with remaining cheese. Bake at 350
until bubbling.[45m1n]
SPAGHETTI SAUCE
1/4 cup olive oil
1/2 cup butter
1 cup finely chopped onions
1 lb ground beef
4 strips finely chopped bacon
4 cloves garlic, chopped fine
3 TBS finely chopped fresh parsley
1 TBS salt
fresh ground black pepper to taste
1 tsp dry crushed red pepper
2 oz red wine
1 cup canned tomatoes
1 cup tomato puree
2 TBS tomato paste
1 finely chopped carrot
2 stalks finely chopped celery
Warm the olive oil in a sauce pan over low heat. Add the
butter and simmer until melted. Add onion and saute until golden.
Put in the ground beef and bacon, sauteing until brown, stirring
occasionally.
Add garlic, parsley, salt, black and red pepper, then cook
over low heat for at least 10 min. Add the wine, cover and steam
for a few min more. Add the tomatoes, puree and paste. Bring to
the boiling point and add the carrot and celery. Cover again and
cook over very low heat for 1 hr, stirring occasionally...
May be put in plastic bags and frozen.
SPICY POT ROAST
1 BEEF CHUCK ROAST[3 1/2 LB]
2 TBS COOKING OIL[or shortning]
1 CAN TOMATOES [7 1/2 oz]
1 CAN GREEN CHILIS [4 OZ] drained
seeded and chopped
1/4 CUP WATER
2 TBS DRY TACO SEASONING MIX
2 tsp BEEF BULLION GRANULES
1 tsp SUGAR
1/4 CUP COLD WATER
2 TBS ALL PURPOSE FLOUR
Trim excess fat from beef roast. In dutch oven brown meat on
both sides in oil or shortning.
Combine undrained tomatoes, chopped green chilis, water, taco
seasoning mix, beef bullion granules and sugar; pour over meat.
Cover and simmer for 2 to 2 1/2 hrs or until meat is tender.
Remove meat to heated platter: keep warm.
To make gravy, pour pan juices into measuring cup. Skim off
fat. Add water if necessary to make 1 3/4 cups liquid; transfer
to sauce pan. Blend the 1/4 cup cold water into the flour; add to
mixture in sauce pan. Cook and stir until thickened and bubbly.
SQUASH BISCUITS
1 yeast cake
1/2 cup lukewarm water
1 cup scalded milk
4 TBS melted butter
3/4 cup sugar
1/2 tsp salt
4 cups flour [ + or - ]
2 eggs
1 1/2 cups mashed squash
Dissolve yeast in warm water. Combine milk , butter, sugar
and salt. Cool till luke warm; add yeast and beat in 1 cup flour,
eggs and squash. Beat in 1 more cup flour. Cover and let riser 1
hr. Beat in 2 cups flour, knead lightly, cover and let rise for 1
1/2 hrs. Shape biscuits , place on greased pan, let rise.
Bake at 425 for 25 min.
STRAWBERRY CREAM PIE
4 oz cream cheese softened and combined with 1/2 cup sugar
1 CUPcrushed strawberries
1/4 cup water
2/3 cup sugar
4 tsp corn starch
1 pt fresh strawberries
sweetened whipped cream
baked 9 in. pie shell
Spread cream cheese mixture in bottom of pie shell. Arrange
whole strawberries over cream cheese mixture, pressing them in.
Set aside.
Combine sugar, cornstarch and water in a saucepan. Add crushed
berries and cook, stirring constantly, until clear, about 2 min
after boiling. Cool and pour over berries in pie. Top with the
whipped cream before serving.
STUFFED PEPPERS
3/4 lb ground beef
1 small onion, diced
1 can [15 to 20 oz] red kidney beans [drained]
1 [8 oz] can tomato sauce
1/2 tsp sugar
1/4 tsp thyme leaves
1/8 tsp pepper
salt
3 large green peppers
water
1 TBS cornstarch
2 TBS shredded Cheddar cheese
In 3 qt sauce pan, over medium hi heat, cook ground meat and
onion until meat is browned and onion is tender, abt 10 min,
stirring occasionally. Stir in kidney beans, tomato sauce, sugar,
thyme, pepper, and 1 tsp salt; heat to boiling. Reduce heat to
low, cover and simmer 10 min to blend flavors.
Cut green peppers lengthwise in half, discard seeds. Place
pepper halves in skillet; add 1/2 in. water and 1 tsp
salt; over hi heat; heat to boiling. Reduce heat to low cover and
simmer 5 min or until tender crisp. Drain.
In cup mix cornstarch and 1/2 cup water; gradually stir in to
meat mixture; Cook over medium heat stirring until mixture is
slightly thickened.
To serve, place peppeers, cut side up, on warm platter.
Spoon meat mixture into peppers; sprinkle with shredded cheddar
cheese.
SWEET POTATO PANCAKES
2 cups mashed sweet potatoes
2 eggs
1/2 cup coarsely rated onions
4 tsp unbleached all purpose flour
1 tsp ground nutmeg
1 tsp curry powder
1/2 tsp freshly ground blk pepper
1/2 tsp salt
1/4 tsp cayenne pepper
8 TBS unsalted butter
8 TBS veg shortening
Place potatoes and eggs in a medium sized bowl. Put grated
onions in towel and squeeze out moisture. Add to bowl.
Add flour, nutmeg, curry, pepper, salt and cayenne pepper. Stir
well. Cover and refrigerate 1 hr before cooking.
In medium sized, non-stick skillet, melt 2 TBS butter and 1 TBS
veg shortening over med heat. When it sizzles drop in potato
mixture to form 3 inch by 1/4 inch pancakes. Brown both sides.
Add butter and shortening as necessary while cooking.
Serve with applesauce.
TETRAZZINI
8 oz pkg spaghetti
1/4 cup margerine or butter
3 TBS flour
2 cups chicken broth
3/4 cup light cream
1 to 3 TBS sherry [ optional ]
1 TBS chopped fresh parsley
1 tsp salt
1/8 tsp nutmeg
dash pepper
3 cups cubed cooked chicken
4 1/2 oz can mushrooms, drained
1/2 cup grated Parmesan
Preheat oven to 350.
Cook spaghetti and set aside.
In dutch oven melt margerine,stir in flour. Add chicken broth;
cook, stirring constantly until sauce is thickened. Remove from
heat, stir in sherry, parsley, salt,cream, nutmeg and pepper.
Toss chicken, mushrooms and cooked spaghetti into sauce. Turn
mixture into 13 x 9 pan. Sprinkle with Parmesan. Bake at 350 for
30 to 40 min. Garnish with parsley.
TUNA & BEANS
1 [20 oz ] can cannellini ( white kidney ) beans[drained]
1/4 finely chopped scallions or onions
1/2 tsp finely minced garlic
1/2 tsp crumbled dried oregano
2 TBS finely chopped parsley
1 TBS red wine vinegar
juice of 1/2 lemon
1/4 cup olive oil
salt and pepper to taste
2 [ 7 oz ] cans tuna, oil packed
tomato slices for garnish
Put the drained beans in a mixing bowl and add the
scallions,garlic, oregano, parsley,vinegar, lemon juice, olive
oil, salt and pepper,
Drain the tuna and flake it. Add to the bean mixture and toss
gently. Serve garnished with sliced tomatoes.
TUNA AND AVACADO SALAD
1/2 lb mushrooms
2 TBS lemon juice
salt and pepper
1 large or 2 small avacados
2 cans [ 7oz ] tuna, in oil
1 can [ 2oz ] anchovy fillets
1 large ripe tomato
1 small red onion
rind of 1 lemon cut in very fine strips
8 ripe olives
8 stuffed green olives
6 TBS olive oil
2 TBS red wine vinegar
1 tsp finely chopped garlic
2 TBS finely chopped parsley
2 hard cooked eggs, peeled and quartered
Thinly slice mushrooms. [ abt 3 cups ] Place in salad bowl and
add lemon juice, aand salt and pepper to taste. Toss to coat the
mushrooms.
Peel avacado and cut in 1/2. Discard pits. Cut each 1/2 into 4
lengthwise slices. Cut slices into large cubes. Add to mushrooms
and toss to coat.
Drain tuna, break into bite size lumps, add to bowl.
Drain anchovy fillets and cut into small pieces. Add to bowl.
Core tomato and cut into 1 in. cubes. Add to bowl.
Peel te onion and slice thinly. Break the slices into rings and
add to the bowl, with the lemon rind and olives.
Combine the oil, vinegar and garlic & salt and pepper to taste
in a small bowl. Beat well to blend, then pour his dressing over
the salad. Sprinkle with parsley. Toss well before serving,
garnished with the egg quarters.
TUNA-RICE CASSEROLE
1 cup long grain rice
1/2 lb small mushrooms, sliced, [1 1/2 cups]
2 med size onions, chopped [ 1 cup ]
6 TBS [3/4 stick] unsalted butter or margerine
3 TBS all purpose flour
1 1/2 cups water
1/2 cup dry white wine
1/2 cup heavy cream
2 packets instant chicken-flavored broth
1/2 tsp pepper
2 cans [6 1/2 oz] water packed chunk tuna, drained and flaked
1/3 cup chopped parsley
1/2 cup shredded Cheddar
chopped parsley and sprigs
Preheat oven to 450. Grease a 10 cup casserole. Cook rice
according to directions. Saute mushrooms and onion in butter in a
large skillet until onion is soft [ 3 min ] Stir in flour, cook
1 min. Stir in water, wine, heavy cream, instant broth and
pepper.
Cook, stirring constantly, 5 min, or until mixture thickens
slightly. Stir in cooked rice, tuna and 1/3 cup chopped parsley.
Cook for 1 min. Spoon into prepared dish. Sprinkle shredded
cheese over the top. Bake in preheated 450 oven for 10 min [
cheese melted ]. Garnish with chopped parsley and sprigs.
baked 9 in. pie shell
Spread cream cheese mixture in bottom of pie shell. Arrange
whole strawberries over cream cheese mixture, pressing them in.
Set aside.
Combine sugar, cornstarch and water in a saucepan. Add crushed
berries and cook, stirring constantly, until clear, about 2 min
after boiling. Cool and pour over berries in pie. Top with the
whipped cream before serving.
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