Favorite Recipes

New

Best Lemon Bundt Cake
Chocolate Mayonnaise Cake
Ice Cream Dessert
Chocolate Mint Meringues
Broccoli Slaw
Russian Tea Cookies
White Chocolate, Cranberry, and Pistachio Biscotti
Apple Walnut Salad with Cranberry Vinaigrette
Spicy Sweet Potatoes
Lucy’s Fresh Tomato Salad
Clone of a Cinnabon
Boilermaker Tailgate Chili
Roasted Cauliflower and Chickpea Curry
Pumpkin Roll Cake
Fresh Pear Cake
Icebox Key Lime Pie
Citrus Garlic Shrimp with Linguini
Swedish Meatballs
Tortellini Soup
Chocolate Chip Oatmeal Cookies
Hominy Casserole

Old

Artichoke Appetizers (Angináres yia Oretiká)
Aunt Clara's Potato Casserole
Baked Chicken
Coca-Cola Champion Barbeque Beef
Blue Cheese Dip
Buttermilk Oatmeal Muffins
Cabbage Tossed Salad
Cadbury Bar Cookies
Cherry Tomatoes in Herb Marinade
Chocolate Chip Cookies for Engineers
Chocolate Kahlua Cake
Cranberry Bread
Cranberry Swirl Coffeecake
Crunchy Homemade Granola
Cucumber Pita Wedges (an appetizer or snack)
Down South Barbeque
Multigrain Bread (for bread machine)
Potato Chowder
Red Beans and Rice
Scented Christmas Ornaments
7-Up Pound Cake
Smoke's Chili
Spinach Bacon Roll-Ups
Summer Pasta Salad
Swedish Cabbage Rolls
White Mountain Chili

Other favorite family recipes collected by Virginia Mee are available here.


New

Best Lemon Bundt Cake

Adapted from Cook’s Illustrated Magazine, Jan/Feb 2006

Cake:

Grated zest plus 3 Tablespoons of juice from 3 lemons
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk (180 ml)
2 cups (14 ounces) sugar
3 large eggs plus 1 egg yolk, at room temperature
18 Tablespoons (2 1/4 sticks) butter, at room temperature (250 grams)

Glaze

2 – 3 Tablespoons lemon juice
1 Tablespoon buttermilk
2 cups powdered sugar

1. Preheat oven to 350 F. Grease and flour 12-cup Bundt pan.
2. Finely mince lemon zest and combine with lemon juice. Let sit for 10-15 minutes to soften. (There should be approximately 2 Tablespoons of zest.)
3. Whisk flour, baking soda, baking powder, salt together in a bowl and set aside.
4. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl.
5. In small bowl, whisk together eggs and egg yolk.
6. With an electric mixer, cream together butter and sugar at medium-high speed until light and fluffy, about 3 minutes.
7. Add half of eggs, and mix until incorporated, about 15 seconds. Add rest of eggs and mix again.
8. Turn mixer to low speed. Add 1/3 of flour mixture and mix just until blended (about 5 seconds), followed by half of buttermilk mixture. Briefly mix. Repeat with another 1/3 flour mixture, remaining buttermilk mixture, and finally the remaining flour, just briefly mixing after each addition.
9. Remove bowl from mixer and scrape sides with rubber spatula. Fold once or twice to mix in any remaining flour. Scrape batter into cake pan.
10. Bake in oven until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached to it.

For the glaze:

1. While cake is baking, whisk 2 Tablespoons lemon juice, buttermilk, and powdered sugar until smooth. Add more lemon juice if needed. Glaze should be thick but still pourable.
2. Leave cake in pan and let cool for 10 minutes. Then invert cake onto wire baking rack. Drizzle half of glaze over cake and let cake continue to cool for 1 hour.
3. Drizzle remainder of glaze over cake and let cool to room temperature, at least 2 hours. Cut into slices and serve. (We like to serve this cake with fresh berries.)

Chocolate Mayonnaise Cake

From Sandy’s mom, Natalie

1 cup mayonnaise
1 cup warm water plus 2-3 Tablespoons
2 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
1 cup sugar
2 teaspoons soda (a bit less)
3 heaping Tablespoons cocoa

In a large mixing bowl, blend together the mayonnaise, warm water and vanilla. Sift flour, measure and sift again with salt, sugar, soda, and cocoa. Add dry ingredients to liquids in bowl and stir gently, only until batter is smooth. DON’T USE MIXER. Place in greased, floured 8-9" square pan. Bake 350 degrees for 25 to 35 minutes. (Or this will make 18 cupcakes.)

Ice Cream Dessert

From Natalie’s friend, Carol

3 1/2 - 5 cups vanilla wafer crumbs
1/2 cup sugar
1 stick margarine, melted
Mix and press into two 9x13 inch cake pans, saving enough of crumb mixture to sprinkle on top.

1/2 gallon vanilla ice cream.
Slice very thin and cover both pans with ice cream. Put in freezer while making the rest of the dessert.

10 (1 1/2 ounce) Hershey bars.
I don’t know the exact size. Recipe used to read nickel bars. Ha!

I usually get the ones that come 6 to a package and get 2 packages and use 10. Put bars in double boiler with 1 cup margarine, 6 beaten egg yolks, 1 cup powdered sugar and ½ cup nuts. Cook until thickens. Cool. Beat 6 egg whites until stiff. Fold into cooled choc. mixture. Spread over ice cream in 2 pans. Top with remaining crumbs. Cover. Freeze. Keeps well.

Chocolate Mint Meringues

From Sandy’s mom, Natalie

Preheat oven to 375 degrees for 15 minutes

2 egg whites
Pinch of salt
1/2 teaspoon cream of tartar
3/4 cup sugar (there is a new finer sugar now that I believe would be good in this recipe)
1 6 ounce package mint chocolate chips (not easy to find any more. Substitute regular chocolate chips and mint flavoring).
Few drops green food coloring

Beat egg whites, salt, cream of tartar until stiff. Add sugar gradually and beat until glossy. Add coloring and fold in choc. chips. Drop by teaspoon on waxed paper on cookie sheet. Place in preheated oven and turn off heat. Leave overnight. Do not open oven. Makes 5 doz.

Broccoli Slaw

From Natalie’s friend, Lila

1 package of Broccoli slaw (julienned broccoli stocks and carrots)
5 green onions - chopped
1 package ramen noodles (I use 1 ½ pkg.) (don’t use the ramen seasoning packet)
1 small package sliced almonds, toasted
1/4 cup sunflower seeds, toasted

Dressing: ½ cup oil, ½ cup sugar, 1/4 cup vinegar and 2 T. soy sauce. Pour over above 1 hour before serving.

Russian Tea Cookies

From Lucy’s friend, Selena

1 cup butter, softened
1/2 cup powedered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 Tablespoons lemon or raspberry extract
2 1/4 cups flour

Additional powdered sugar to roll cookies in after baking

1. Preheat oven to 350 degrees F.
2. In bowl of electric mixer, cream butter, vanilla, salt, and extracts until smooth and light.
3. In a separate bowl, stir together the flour and powdered sugar. Add this to the butter mixture and mix gently until just combined.
4. Roll dough into 1 inch diameter balls and place on baking sheet, ungreased or lined with parchment paper.
5. Bake for about 12 minutes. Cookies should remain a pale color with some golden brown on the bottoms.
6. Let cool about 5-10 minutes. Then roll cookies in powdered sugar.
7. When cookies are completely cool, roll them a second time in the powdered sugar. Lovely with a steaming cup of hot tea!

White Chocolate, Cranberry, and Pistachio Biscotti

Adapted from allrecipes.com by Sandy & Lucy

Ingredients
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/4 teaspoon orange oil or 1/2 teaspoon fine orange zest
2 large eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup dried cranberries
1 cup shelled pistachios
1 4-ounce bar Lindt or Ghirardelli white chocolate, coarsely chopped

Directions
1. Preheat the oven to 300 degrees F (150 degrees C).
2. In bowl of electric mixer, combine oil and sugar until well blended. Mix in the vanilla and orange oil or zest, then beat in the eggs. In a separate bowl, stir together flour, salt, and baking powder; gradually stir dry ingredients into egg mixture. Stir in cranberries, nuts, and white chocolate by hand.
3. Divide dough in half. Form two logs (approximately 15 x 2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light golden color. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). (Important that cooling time is fairly accurate! If you cut them too soon, they are too fragile, too late and they are too brittle.)

Using a sharp serrated knife, cut logs on diagonal into 3/4 inch thick slices. Lay biscotti with a cut side up on the parchment covered cookie sheet. Bake approximately 8 to 10 minutes. Flip each cookie over and bake another 8 to 10 minutes or until dry; cool. May be stored for several weeks in airtight container. Perfect to dunk into a steaming hot cup of tea!! Makes about 24 – 26 cookies.

Apple Walnut Salad with Cranberry Vinaigrette

Adapted from www.allrecipes.com by Sandy

Dressing:
1 clove garlic
Chunk of red onion, approx. 1 inch x 1 inch x 2 inch
1/3 cup dried cranberries
2 1/2 tablespoons white vinegar
1 tablespoon Dijon mustard
1/3 cup cranberry juice concentrate (I have been using Langer’s because it comes in a lidded bottle that I can keep the rest in the fridge until needed, either for juice or for more dressing)
1 – 2 tablespoons sugar
1/2 teaspoon salt
Freshly ground pepper
3 - 4 tablespoons water
1/3 cup light olive oil

With a food processor running, drop in the garlic clove and process until finely chopped. Add craisins and red onion and continue to process until nearly smooth. Add mustard, sugar, salt, pepper, cranberry concentrate, and water. Process until well mixed. With processor running, slowly add olive oil. Taste and adjust as needed to get the right balance of sweetness and vinegar, etc. Chill for a couple of hours.

Salad:

Chopped romaine lettuce
Thinly sliced carrots
Julienned red bell peppers
Lots of sliced honeycrisp apples
Toasted, coarsely chopped walnuts
Lots of pomegranate arils (the edible seeds and their casings inside a pomegranate
Optional: crumbled feta or blue cheese

Spicy Sweet Potatoes

Adapted from www.allrecipes.com by Sandy

3 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive or canola oil
3 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon salt
pinch of cayenne pepper

In a large bowl, toss sweet potatoes and oil. Add remaining ingredients; stir to coat. Transfer to a large baking sheet lined with aluminum foil. Bake uncovered at 400 degrees F for 20 – 25 minutes or until potatoes are tender.

Lucy’s Fresh Tomato Salad

From Lucy

2 -3 tomatoes, chopped
1 clove garlic, minced
2 teaspoons balsamic vinegar
1/2 teaspoon Penzey’s pasta sprinkle
(http://www.penzeys.com/)
Salt, pepper
1 tablespoon good fruity olive oil

Stir together adjusting to taste. Let stand at room temperature for 1 - 2 hours.

We love to serve this with the spinach and cheese filled ravioli that we buy in the freezer section at Costco.

** We also like to add a bit of the Pasta Sprinkle to our butter/garlic mixture when we make garlic bread.

Clone of a Cinnabon

From www.allrecipes.com

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons instant yeast

1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place first 7 ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Notes from Sandy:
I like to use dental floss to cut the dough into slices. Slide the floss under the dough. Bring the ends up and cross them. Pull until they cut through the dough. The cinnamon rolls stay nice and round with no distortions.

Also, I usually make these into 15 slightly smaller rolls (3 rows of 5) in my pan.

Often I will bake the rolls and when they are cool, I wrap them well and freeze. Later I reheat in the oven and then put frosting on. (Also, we never put on all the frosting that this recipe makes…)

Boilermaker Tailgate Chili

From www.allrecipes.com

2 pounds ground beef
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 slices bacon, cooked until crisp, then crumbled
4 cubes beef bouillon
1/2 cup beer
3 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoons hot pepper sauce (e.g. Tabasco™)—or to taste!
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos
2 cups shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco, basil, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and add salt as needed and adjust pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day (tastes even better). To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Roasted Cauliflower and Chickpea Curry

Adapted from www.allrecipes.com by Sandy

1 head of cauliflower, cut into small florets
1 – 2 tablespoons olive oil

2 tablespoons canola oil
1 large yellow onion, finely diced
1 teaspoon minced garlic
2 teaspoons curry powder (Penzey’s Maharajah Curry Powder is great for this)
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1 (15 ounce) can crushed tomatoes
3/4 cup cream or half and half
1 (14 ounce) can chickpeas, rinsed and drained

In large bowl, toss cauliflower and oil. Spread on large baking sheet. Bake at 400 degrees 5 for about 20-25 minutes.

Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook and stir for about 2 minutes. (This step really makes the spices come out more in the dish.)

Pour in soup, tomatoes, cream, and chickpeas. Mix well and simmer about 5 minutes. Stir in roasted cauliflower and simmer another 5 minutes.

Serve over basmati rice.

(I usually put in slightly rounded spoonfuls of all the spices. If you like it spicier, add a pinch of cayenne. This curry is even better the second day!)

Pumpkin Roll Cake

From www.allrecipes.com

(serves 8-10)

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (optional)

6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 scant teaspoon finely chopped crystallized ginger

Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch jelly roll pan; line with waxed paper. Grease and flour the paper.

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice.

In another bowl combine flour, spices, baking powder, and salt. Fold into the pumpkin mixture.

Spread batter into prepared pan; sprinkle with walnuts if desired. Bake at 375 degrees F for 15 minutes or untilcake springs back when lightly touched.

Immediately turn out onto a linen towel generously dusted with powdered sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool on wire rack.

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy. Stir in crystallized ginger.

When the cake is completely cool, carefully unroll. Spread filling over cake to within 1 inch of edges. Roll up again. Wrap tightly in plastic wrap and chill until serving. Dust with additional confectioners' sugar, if desired.

This cake freezes beautifully—wrap in additional foil and freeze.

Fresh Pear Cake

From Sandy

3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 baking soda

2 cups sugar
1 1/4 cups oil (canola, etc.)
2 eggs
1 1/2 teaspoons vanilla
3 cups of peeled and finely chopped pears

Preheat oven to 325 degrees F. Grease and flour a tube pan or bundt pan. Stir dry ingredients together and set aside. In bowl of mixer, combine eggs, oil, and sugar. Beat 2 -3 minutes, until pale yellow. Add dry ingredients and mix just until blended. Add pears and vanilla and stir just until combined. Pour batter into prepared pan. Bake at 325 for about 90 minutes. Let cake cool in pan for 10 minutes. Then invert cake onto cooling rack and cool to room temperature. Drizzle with a powdered sugar glaze if desired.

Icebox Key Lime Pie

From Cook’s Illustrated Magazine

Serves 8 to 10

Be sure to use instant pudding that requires no stovetop cooking for this recipe.

Crust
8 whole graham crackers , broken into smaller pieces
2 tablespoons sugar
5 tablespoons unsalted butter , melted

Filling
1/4 cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.

Citrus Garlic Shrimp with Linguini

From Taste of Home Magazine

INGREDIENTS:
1 (16 ounce) package linguini pasta
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 cloves garlic, peeled
5 teaspoons grated lemon zest
4 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese

DIRECTIONS:
1. Cook linguine according to package directions. Meanwhile, in a blender or food processor, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; heat through.
2. Add the shrimp; cook for 5 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and parsley if desired.

Swedish Meatballs

from Natalie’s friend, Sharon

2 pounds ground beef
1 8-ounce package lowfat cream cheese
1 envelope dry onion soup mix (approximately 1/4 cup)
2 cups soft white breadcrumbs
1/2 cup milk
1 egg
1/2 teaspoon nutmeg

Mix together milk, egg, and nutmeg. Add bread crumbs. Then add beef and cream cheese and mix well. Form into 1 ½ inch balls. Bake at 350 degrees on baking sheet lined with parchment paper for 30 minutes. Transfer meatballs to large Pyrex baking dish.

Mix together:

1 can cream of mushroom soup
1 can beef broth
½ cup lowfat sour cream

Pour over meatballs and bake uncovered at 300 degrees for about 1 hour. Serve over noodles or rice. (May also simmer in crockpot until ready to serve.)

Tortellini Soup

From Sandy’s friend, Robin C

1 Tablespoon butter
4-6 garlic cloves, minced
4 cups chicken broth
10 ounces frozen cheese-filled tortellini
1/4 cup grated parmesan cheese
1 14-ounce can crushed tomatoes or diced tomatoes
10 ounces of fresh spinach leaves, coarsely chopped
6 fresh basil leaves, chopped, or 1 teaspoon dried basil
Salt, pepper, sugar to taste
Additional parmesan to serve

Melt butter in large pot over medium heat. Add garlic and sauté for 2 minutes. Stir in broth and tortellini. Bring to boil. Reduce heat. Season with salt and pepper. Simmer until tortellini are tender (6 -10 minutes). Add tomatoes and pinch of sugar if needed. Then add spinach, parmesan, and basil. Simmer for 2 minutes. Serve and pass additional parmesan.

Chocolate Chip Oatmeal Cookies

from King Arthur Flour

1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups rolled oats
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups chopped nuts (pecans or walnuts), optional
1 bags (12 ounces each) chocolate chips

In a large bowl, cream together butter, granulated sugar and brown sugar. Beat in eggs and vanilla.

In a blender or food processor, grind oats until they're a fine powder. Add oats, flour, salt, baking powder and baking soda to butter/sugar mixture; mix well. Stir in nuts and chips.

Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet (a medium-sized cookie scoop makes short order of this job). We use parchment lined baking sheet. Bake in a preheated 350°F oven for 12 to 14 minutes, or until just golden brown. Do not overbake. Cool on a wire rack.

Hominy Casserole

from Anne Knoben

1 14.5 ounce can white hominy
1 14.5 ounce can yellow hominy
1/2 can cream of mushroom soup
2 green onions, chopped
1 can chopped green chilies (I usually use less)
1 cup grated cheddar cheese
1/2 cup sour cream or plain yoghurt (I use nonfat plain yogurt)

Mix all together. Bake in a lightly greased casserole dish for 1 hour at 350 degrees F.


Old

Potato Chowder

Original recipe from John Brungardt's mother

4-5 cups peeled, diced potatoes, approximately 1/2 inch cubes
1 cup diced onion
3/4 cup finely diced celery
2 tsp. salt
3 cups water (or a little more if potatoes are not covered)

Combine in pan and bring to boil. Turn heat down to medium and cook until potatoes are tender. DO NOT DRAIN.

4 T. flour
4 T. margarine
1/4 tsp. pepper
1 tsp. dry mustard (I use Coleman's)
1 1/2 tsp. Worcestershire sauce
2 cups milk
6 oz. sharp processed cheese, cut in small pieces (I use Kraft Old English)
1 14-oz. can diced tomatoes, well-drained
1 1/2 T. chopped parsley, thick stems removed (I use Italian flat-leafed parsley)

In another pan, melt margarine. Blend in flour, mustard, and pepper until smooth. (I usually use a whisk for this part.) Gradually whisk in milk and cook until smooth and thickened, stirring almost constantly. Then blend in Worcestershire sauce and cheese, and stir until cheese has melted. Combine with potato mixture. Stir in tomatoes and parsley.

At this point, heat thoroughly, but do not boil, and serve OR refrigerate overnight and then gently reheat the following day to serve.

(I think the flavors are the best when it sits overnight, so I recommend the second option!)

Other notes:

Chop extra parsley and put a tiny sprinkle on each serving for garnish.

Artichoke Appetizers (Angináres yia Oretiká)

Modified from "Greek Cooking in an American Kitchen", by the St. Demetrios Cookbook Committee, Seattle, WA, by Sandy & Tim.

Normal batch (makes 48 appetizers):

3 jars (6 oz each) marinated artichoke hearts
1 1/2 cups chopped green onion (both ends, no middle)
4-5 cloves fresh garlic, chopped fine
8 eggs, beaten
15 soda crackers (Saltines), crushed with rolling pin
1 cup parsley (half "regular", half Italian)
Scant 1 pound Kasseri cheese, grated
Dash Louisiana hot sauce (Tabasco ok)
Dash Worcestershire sauce
Fresh ground pepper

Drain artichoke hearts, reserving liquid; chop. Sauté onion and garlic in reserved artichoke liquid (actually only need liquid from 1-2 jars for this). Combine eggs and crackers, beat well. Add onion mixture, parsley, cheese, hot pepper sauce, Worcestershire sauce and artichokes, beating well after each addition. Season with salt and pepper. Turn into oiled 9x13 inch pan and bake at 325º F for 35 minutes or until firm. Cool, cut into small squares and serve as finger food.

These can also be frozen after baking. To serve, thaw, cover, and heat at 325º F for 20 to 25 minutes.

Alternative (~half batch - makes 24 appetizers):

Same as normal batch, except using 2 jars of artichokes, 1 cup green onion, 4 cloves garlic, 5 eggs, 10 crackers, scant half cup mixed parsley, and half pound Kasseri cheese. Also added pinch of salt. Baked in 8x8 pan.

Spinach Bacon Roll-Ups

Modified from Bon Appetit, Aug. 1997, by Sandy.

6 slices bacon
1 10-oz. package frozen chopped spinach, thawed, squeezed dry
4 oz. reduced fat cream cheese, room temperature
1/4 cup reduced fat mayonnaise
1 tsp. salt (scant)
1/2 tsp. pepper
1/2 cup chopped green onions

4 7-inch-diameter flour tortillas

Cook bacon til crisp. Drain and crumble in medium bowl. Stir in spinach and next five ingredients. Heat 1 tortilla in large skillet over medium medium high heat until warm and pliable, about 1 minute per side. Transfer to work surface and spread 1/3 of filling over tortilla leaving 1/2 inch border. Roll up tightly and wrap in plastic wrap. Repeat with remaining tortillas and filling. Chill until firm, at least 1 hour or up to over night.

When ready to serve, preheat oven to 400 degrees F. Remove plastic. Slice off unfilled ends. Cut rolls into slices on slight diagonal, approximately 1/2 -- 3/4 inch thick. Place onto cookie sheet cut side down. Bake until heated through, about 7 minutes.

Baked Chicken

from Natalie Appl

Place 6 chicken breasts (with rib bones) in a large shallow baking dish.

Drizzle with approximately 2 Tablespoons of liquid smoke.

Sprinkle with garlic salt and onion powder (or onion salt and garlic powder, or onion powder, garlic powder, and a bit of salt).

Let stand for one hour at room temperature or 2 - 4 hours in the refrigerator.

Whisk together the sauce:
4 Tablespoons melted margarine
1 Tablespoon Worcestershire sauce
1 Tablespoon cider vinegar
2 - 3 dashes of Tabasco

Gently spoon the sauce over the chicken pieces

Finally, sprinkle with paprika.

Bake, uncovered, at 325 degrees for approximately 40 - 50 minutes or until chicken tests done. (It helps to get pieces that are all of similar size.) Baste gently a couple of times during baking.

Coca-Cola Champion Barbeque Beef

from Charlotte Appl VanSkike

1 3-lb chuck roast
1/3 cup packed brown sugar
1 12-oz bottle ketchup
¼ cup Worcestershire sauce
2 T prepared mustard
2 T liquid smoke
1/8 tsp hot sauce
1 10-oz bottle Coca-Cola

Rub the roast with brown sugar. Place in roasting pan. Add small amount of water. Bake, covered, for 5 hours in 250-degree oven.

Shred roast and discard fat. Mix remaining ingredients in sauce pan and simmer for 30 minutes. Pour over shredded beef and mix well. Chill for 1-2 days to allow flavors to blend. (Or freeze, if desired.) Reheat and serve on toasted buns. Note: do not use diet coke.

Multigrain Bread (for bread machine)

from Gold Medal Flour recipe booklet

1 1/4 c. water
2 T. softened margarine or butter
1 1/3 c. bread flour
1 1/3 c. whole wheat flour
1 c. 7-grain or multigrain cereal
3 T. packed brown sugar
1 1/4 tsp. salt

2 1/2 tsp. yeast

(I usually add 1 T. of gluten, but if you don't have any on hand, try it without)

Cranberry Bread

from Stephanie Barton's family

Mix together:
2 cups flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda

In another bowl, combine:
1 beaten egg
1/2 cup orange juice
2 Tbsp melted butter

Add dry ingredients to liquid mixture.
Then add:
1 1/2 cups fresh cranberries, very coarsely chopped
1/2 cup chopped nuts
2 tsp. hot water

Mix, but don't overmix. Bake in greased 8X4 loaf pan at 350 degrees for about 40-50 minutes. (Usually it will brown and crack on top).

Note: I usually double the recipe because a bag of fresh cranberries is the right amount for two loaves. For special occasions, I mix honey, softened butter, and a bit of orange oil (or grated orange rind) and spread between thin slices of the cranberry bread.

Aunt Clara's Potato Casserole

from Clara Bentel

1 lb. 10 oz. package frozen shredded hash brown potatoes, thawed
1 1/4 c. grated cheddar cheese
1 c. low fat sour cream
1 can low fat cream of chicken soup, plus half a can of water
1/2 cup chopped onion, sauteed in small amount of oil or butter until soft
1/2 tsp. salt

Mix all inredients in a large bowl and then put in 9"X13" baking dish.

Combine:
1/2 c. butter, melted
3 c. cornflakes, coarsely crushed

Sprinkle on top of potatoes. Bake at 350 degrees for 45-60 minutes.

(I usually buy large boxes of the frozen potatoes at Costco, so I usually put in a larger amount of potatoes than called for in the recipe--probably about 2 lbs)

Cabbage Tossed Salad

from Taste of Home magazine

5 cups chopped iceberg lettuce
2 cups chopped green cabbage
2 cups chopped red cabbage
2 stalks celery, sliced on diagonal
3 green onions, chopped

½ cup vinegar
¼ cup vegetable oil
5 tsp sugar
1 tsp salt
¼ tsp pepper
1/2 tsp garlic powder

In a large bowl, toss the vegetables and refrigerate. In a small bowl, whisk together remaining ingredients. Shortly before serving, pour dressing over salad and toss to coat.

Cucumber Pita Wedges (an appetizer or snack)

from Taste of Home magazine

4 oz cream cheese, softened
1 T Italian salad dressing mix (e.g. Good Seasons in envelopes)
2-3 whole pita breads
1 medium cucumber, peeled if desired, and cut into 1/8-inch slices
lemon pepper seasoning

Mix cream cheese and salad dressing mix. Split each pita bread in half, forming two circles. Spread cream cheese mixture over pita circles. Cut each circle into six wedges. Top each wedge with 2-3 slices of cucumber. Sprinkle with lemon pepper seasoning. Serve.

Summer Pasta Salad

by Sandy

3 cups uncooked elbow macaroni
1 cup diced ham or 1 6-oz can tuna, drained and chunked
l medium tomato, seeded and chopped
1 small yellow or green pepper, cut into ½-inch chunks
8-10 radishes, sliced
¼ cup sliced ripe olives, if desired
½ cup chopped green onions
¼ cup chopped fresh Italian parsley

1-2 tsp Dijon mustard
1 tsp salt
½ tsp lemon-pepper seasoning
¾ cup bottled Italian salad dressing

lettuce leaves

Cook macaroni according to package directions. Drain. In large bowl, combine macaroni, ham or tuna, tomato, pepper, radishes, olives, onions, and parsley. In small bowl, blend next four ingredients. Add to macaroni mixture and toss gently. Chill thoroughly and serve in large bowl lined with lettuce leaves.

Down South Barbeque

from Rival Crockpot booklet as modified by Tim

2 med-large onions, sliced
4 - 5 lbs. pork roast (e.g. shoulder)
5-10 whole cloves
2 cups water

Place half of onion slices in bottom of crock pot. Then add meat and other ingredients with remaining onion slices on top. Cover and cook on LOW for 8 hours. When done, remove any bone and fat from meat. (Discard cooking liquid.) Return the meat and onions to the crock pot and add:

1-2 16-ounce bottles of your favorite barbeque sauce
1 med-large onion, chopped

Mix together with meat. Cover and cook an additional 2 hours on HIGH (or 4 hours on LOW); stirring 2 - 3 times. When stirring, try to pull apart the meat, and cut it (and the onions) up somewhat. Serve on sesame seed buns with some coleslaw on the side for a fun weekend supper.

Cut of meat is not critical; we've used boneless roasts successfully as well as multiple "chunks" of pork, rather than a single roast. Adjust the amount of cloves and barbecue sauce upwards or downwards with the amount of meat (this recipe has worked reasonably well with cuts from 3 1/2 - 7 pounds). This recipe also freezes and reheats well.

Swedish Cabbage Rolls

from Mabel Hoffmann's Crockpot book as modified by Sandy

12 large cabbage leaves
1 egg, slightly beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 1b. lean ground beef
1/3 cup uncooked rice (I usually increase a bit)

Sauce:
1 8-oz. can tomato sauce
1 T. packed brown sugar
1 T. fresh lemon juice
1 tsp. Worcestershire sauce

Immerse cabbage leaves in a large pot of boiling water and cook about 2 - 3 minutes or until barely limp. Drain. In a large bowl combine remaining ingredients to make meat filling. Spoon about 3 T. of meat mixture into center of each cabbage leaf. Fold in sides and roll ends over meat mixture. Place in crock pot. Stir together sauce ingredients and pour over cabbage rolls. Cover and cook on LOW for 6 - 7 hours.

Red Beans and Rice

from Sandy

1 lb. smoked sausage, cut into 1/2" slices (I usually use Hillshire Farms Lite Smoked Turkey Sausage)
2 15-oz. cans small red beans (I use S&W Louisiana Style Beans)
1 15-oz. can peeled diced tomatoes in juice
1 small green pepper, chopped
1 - 2 stalks celery, chopped
1 small onion, chopped
1 tsp. butter or margarine

In large skillet, saute sausage slices in butter until browned. Put slices into crock pot. Put vegetables into same skillet and saute until softened. Add to crockpot along with beans and tomatoes. Stir. Cover and cook on high 2 - 3 hours. Serve over cooked rice.

Scented Christmas Ornaments

from Family Fun Magazine, December 1999

Makes 15-20 ornaments.

Mix together in bowl:
1 c. applesauce (not chunky type)
1 1/2 c. ground cinnamon
1/3 c. glue (white Elmer's)

Form the mixture into a ball; wrap it in plastic wrap and chill for at least 30 minutes until "dough" stiffens. Roll out dough to 1/4 inch thickness (using cinnamon on rolling pin and surface if needed). Cut out shapes with cookie cutters or knife. Use a plastic drinking straw to make a hole near the top of each ornament. Let dry on cooling rack for approximately 2-3 days. Color will change to light brown when dry. Decorate with glitter or sequins, etc. Make a hanger by looping a piece of colored ribbon through hole.

Chocolate Chip Cookies for Engineers

from unknown source

532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated protein
473.2 cm3 theobroma cacao
236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

Buttermilk Oatmeal Muffins

from Quick Cooking Magazine

1 cup quick-cooking oats
1 cup buttermilk
1 egg
½ cup brown sugar
¼ cup cooking oil
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar, and oil. Combine dry ingredients, and then stir into oat mixture just until moistened. Fill muffin cups three-fourths full. Bake at 400 degrees for about 16 minutes or until done. Cool in pan for 5 minutes. Transfer to wire rack. Makes about 8 muffins.

My notes: I always double this recipe-and everyone likes them so much that next time I may try to increase it further! We also add some frozen blackberries to some of the muffins in each batch. I also sprinkle the tops with a bit of cinnamon sugar and a few oats. These freeze and warm up nicely in the microwave for quick, fairly healthy breakfasts during the week.

Cadbury Bar Cookies

from my wonderful neighbor, Laurie

1 cup melted butter
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
2 ¾ cup flour
1 tsp baking soda
1 tsp salt
2 5-oz. milk chocolate Cadbury bars

Mix sugars, butter, eggs, and vanilla. Add all dry ingredients, and stir well. Spread dough into greased 9" x 13" pan. Break Cadbury bars into small squares. Press broken chocolate into dough in rows until both bars are used. Bake at 350 degrees for 2-3 minutes. Remove from oven and cut melted chocolate into dough-horizontally and vertically. Resume baking for about 25 minutes.

My notes: These bars are so easy and have been a hit with everyone! I now keep a couple of Cadbury bars in the pantry so that I can stir these up on the spur of the moment if we have visitors or I need to take a dish somewhere.

Cherry Tomatoes in Herb Marinade

from Sunset Magazine Hors d'Ouvres Cookbook

2 baskets cherry tomatoes
¼ cup red wine vinegar
2 Tablespoons instant minced onion or 2 green onions, sliced
½ tsp. dry basil, crushed
¼ tsp. dry oregano, crushed
1 tsp. garlic salt
¼ tsp. ground black pepper
½ cup salad oil (part may be olive oil)

Put tomatoes, a few at a time, into a wire strainer and dip into a large pan of boiling water for about 10 seconds. Immediately rinse tomatoes in cold water. Slip off peels and stems and put tomatoes into a bowl.

Stir together remaining ingredients until blended and then pour over tomatoes. Cover and chill for at least 2 hours or up to 24 hours, stirring gently several times.

To serve, lift tomatoes from marinade with slotted spoon. Provide wooden picks to spear tomatoes. Makes about 40 appetizers.

My notes: These have been very popular at recent Scotch tastings and other events. Everyone is so surprised at the intense flavor absorbed by the tomatoes since the skins have been removed. It takes a little time to remove the skins, but it's great to be able to do this dish the day ahead. They are truly magnificent in late summer when tomatoes are at the peak of their season.

Chocolate Kahlua Cake

from another wonderful neighbor, Lynn

1 package chocolate cake mix
1 small package instant vanilla pudding
1 pint sour cream
2 eggs
¼ cup cooking oil
½ cup Kahlua
1 cup chocolate chips

Mix all ingredients together. Pour into greased and floured Bundt pan. Bake at 350 degrees for 40-45 minutes. Dust cake with powdered sugar before serving.

My notes: I like to sift a small amount of cocoa over some Cool Whip and fold it in, along with a tablespoon or so of the Kahlua. Serve the Cool Whip on the side as an optional topping.

7-Up Pound Cake

another of Laurie's great recipes

2 sticks butter, softened
3 cups sugar
1 Tablespoon vanilla
1 Tablespoon lemon juice
¼ cup cooking oil
5 eggs
1 cup 7-Up
3 cups flour

Cream butter and sugar. Add lemon juice and vanilla. Add cooking oil and then eggs, one at a time. Mix well. Add 2 cups of the flour and ½ cup of the 7-Up. Mix well. Add remaining flour and 7-Up. Pour into greased and floured Bundt pan. Bake at 325 degrees for about 45 minutes. Test for doneness. To serve, sprinkle with powdered sugar.

Blue Cheese Dip

from Bon Appetit Magazine

1 8-oz. package cream cheese, room temperature
1 cup crumbled Roquefort or other blue cheese (about 3 ½ ounces)
1 cup mayonnaise
1 cup sour cream
½ cup finely chopped onion
½ cup finely chopped celery
2 garlic cloves, minced
½ tsp. ground black pepper or to taste

Mix all ingredients in large bowl, and beat until well blended. Cover and chill dip at least 1 hour and up to 3 days.

My notes: I used low fat versions of everything except the blue cheese, and no one missed those extra grams of fat at all. I decreased the amount of blue cheese a bit since I was afraid it would be too strong for the girls.

Smoke's Chili

from Jim & Brenda Tibbetts

2 teaspoons vegetable oil, divided
3 ½ lbs. lean boned chuck roast cut into ½ inch pieces
3 cups chopped green bell pepper
1 ½ cups chopped onion
½ teaspoons crushed red pepper
1 garlic clove, minced
2 tablespoons chili powder (need more)
1 ¼ teaspoons ground cumin
1 tablespoons brown sugar
1 ½ teaspoons dried oregano
1 teaspoons salt
1 28 ounce can whole tomatoes, undrained and chopped
1 12 ounce can tomato paste
1 12 ounce bottle of beer
2 15 ounce cans beans, drained
¾ cups low fat sour cream
¾ cups (3 ounces) shredded, reduced fat Monterey Jack cheese

Heat ½ teaspoon oil in large Dutch oven over medium high heat; add half of meat. Cook 10 minutes or until browned; remove from heat and drain. Repeat procedure with remaining meat; set aside.

Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; sauté 8 minutes or until vegetables are tender. Add chili powder and cumin; cook one minute, stirring constantly. Add meat, sugar and next five ingredients (oregano through beer); bring to boil. Cover, reduce heat, simmer 45 minutes. Add beans and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.

My notes: Have used pinto beans instead of kidney beans, 4 cloves of garlic instead of 1, 2 ½ tablespoons chili powder instead of 2.

White Mountain Chili

from Tim Tibbetts (derived from an old Estonian Spaghetti recipe - ok, so the derivation is extremely loose...)

1 1/2 pounds ground beef (browned)
1 1/2 pounds ground pork sausage (browned)
2 medium onions (diced)
2 green bell peppers (diced)
1 pound mushrooms (sliced)
12 oz can tomato paste
16 oz can diced tomatoes
3 pickled Jalapeno peppers, sliced
4 oz diced cactus
2 medium heads diced garlic (diced)
2 heaping teaspoons Italian seasoning
1 teaspoon Oregano
1 teaspoon ground Cumin
1/2 teaspoon Cumin seed
2 teaspoons ground Cumin
2 teaspoons red chili flakes
1 teaspoon ground Cayenne powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Combine all ingredients, stirring well. Can cook on stove, but I prefer a large crockpot. Cook on high 2-3 hours or until mixture is bubbling well (stir occasionally). Reduce heat to low and simmer in crock pot for 5-7 hours. Serve with corn bread and a good microbrew. This freezes and reheats well in single-serving batches.

This isn't a very hot chili, but for those with even gentler dispositions, try removing the seeds from the Jalapenos before putting them in, and cut back on the Cayenne powder, red chili flakes, and garlic - but leave SOME of all those things in! I usually continue adjusting seasoning as the chili cooks - so you can start mild and build it up as you go.

Cranberry Swirl Coffeecake

from Mum Tibbetts

1 stick butter (4 oz.)
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pint sour cream
1 teaspoon almond extract
1 can whole cranberry sauce

Cream butter and sugar until light and fluffy. Add eggs. Add dry ingredients alternately with sour cream. Place half of batter in greased and floured tube pan or Bundt pan. Add cranberry sauce and swirl gently with knife. Spread remaining batter on top. Bake at 375 degrees F for approximately 50 minutes.

Optional: Make glaze of 3/4 cup powdered sugar, 1/2 teaspoon almond extract, and milk to desired consistency. Add 1/2 cup chopped nuts.

Better on 2nd or 3rd day after it's made - keeps well.

Crunchy Homemade Granola

from Family Fun Magazine, Dec/Jan 2005

4 cups rolled oats
1 cup wheat germ
1 cup slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
One 6-ounce package dried sweetened cranberries or other dried fruit

Heat the oven to 300 degrees. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a rimmed cookie sheet.

Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

Notes: Lucy made some of this to give her teacher at Christmas, but we all loved it too. It’s a good recipe for kids. They can really do it except for the baking. We baked about 20 minutes longer to get a bit more crunchy, but stirring is important to keep from burning in places. Sometime we also plan to try this with M&Ms instead of cranberries.


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