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Courtesy of Ralph and Joe




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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