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PINEAPPLE CASSEROLE
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp Cheddar cheese
Two 20-ounce cans pineapple chunks, drained (reserve 6 tablespoons juice)
1 cup crushed buttery crackers
8 tablespoons (1 stick) butter or margarine, melted
Preheat oven to 350 degrees. In a mixing bowl, combine sugar and flour. Gradually stir in cheese. Add pineapple and stir well. Pour mixture into a greased casserole dish. (Casserole can be refrigerated at this point and baked later.) Combine cracker crumbs, butter, and pineapple juice and spread on top of pineapple mixture. Bake for 25 to 30 minutes or until golden brown. (May need to increase baking time if casserole has been refrigerated.) Serves 8.
AUNT PEG'S 2 PAN LASAGNA
2, 1-pound cans of skinless Italian Plum tomatoes (with juice)
2 cans tomato paste
2-3 pounds of ground beef (hamburger) (note, if meat is high in fat use more, if low, use less)
1/4 cup olive oil
2 stalks finely chopped celery with leaves
12 cloves finely chopped (yes at least 12) garlic
1 1/2 cups good red wine (my guess is you can substitute broth, but I have never tried this)
2 teaspoons sugar
1 teaspoon dried and crushed by hand rosemary
1 teaspoon salt
1 teaspoon pepper (I add more!)
1/2 teaspoon crushed red pepper flakes
2 whole cloves crushed
2 bay leaves
1/2 cup chopped fresh parsley (wash and dry this well before chopping!)
1 cup finely chopped fresh mushrooms
1 cup freshly grated Parmesan cheese
2 pounds of cottage cheese
3 packages of sliced mozzarella (these are prepackaged, standard size, whole sheets of mozzarella, if not available, just buy a large amount and slice into sheets)
1 box of lasagna noodles, + 3 extra ones from yet another box
Chop celery and garlic, meanwhile heat oil in large pan at medium high, saute both in oil until wilted but not browned, remove to bowl and in same pan brown ground beef well, breaking up pieces, DRAIN WELL (I use a colander and really drain it as much as I can of fat). Using same pan return celery and garlic, ground beef, add tomatoes, paste, spices (sugar, rosemary, salt, pepper, red pepper, cloves, bay leaves), wine, mushrooms and parsley, simmer over low heat in covered pan stirring occasionally and breaking up tomatoes for 2 hours, adjust seasonings to taste. Butter well two lasagna pans (those handy one-use aluminum pans work beautifully for this), and about 15 minutes before sauce is done, preheat oven to 350 F and boil the lasagna noodles according to package directions. Set aside at least 2 hefty cups of sauce, then begin your layering, in BOTH pans. Start with sauce, then noodles, then slices of mozzarella, cottage cheese, Parmesan, and repeat, end up with last of the noodles and topping them each with a cup of reserved sauce. Bake 1/2 hour to 45 minutes till browned. Try to allow the pan(s) to sit cooling for at least 10 minutes before serving, or just serve sloppy and delicious.
KATHY'S CHUCK WAGON BEANS
6 slices Bacon, diced
1# ground Chuck
1 medium Onion, chopped
1 16 oz can Pork & Beans, drained & save liquid
1 16 oz can Kidney Beans, drained & save liquid (I use Light Kidneys)
1 16 oz can Butter Beans, drained & save liquid
1 16 oz can Garbanzo Beans, drained & save liquid
1/2 cup Ketchup
3/4 cup brown Sugar, packed
2 Tbs Worcestershire Sauce
1/2 cup fresh, grated Cheddar Cheese
Salt & Pepper to taste
1 Tbs Liquid Smoke (Natural Hickory Seasoning)
Brown the diced bacon, then add the Hamburger & brown, breaking up as you go. Add the onions & cook to translucent. Place all ingredients in a large bowl & mix thoroughly. Place in a 9" x 13" casserole dish & bake 1 hour at 350 F. And finally, add 1/2 can or so of liquid from canned beans and mix in thoroughly.
SOUR CREAM CASSEROLE
1 pound ground beef
3 cups egg noodles, fine or medium
1/2 pound cottage cheese
8 ounces cream cheese
1 cup sour cream
1/2 cup minced scallions
2 tablespoons minced green pepper
2-8 ounce cans tomato sauce
Brown beef in skillet. Cook noodles according to package instructions. Cream together cheeses and sour cream. Mix in the remaining ingredients. Pour into a 2 quart casserole dish. Bake at 375 F for 45 minutes. Serves 4-6.
ANOTHER OLD-FASHIONED BUTTERMILK BISCUITS
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream (or more)
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
Combine the flours, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden.
SOUTHERN FRESH BANANA LAYER CAKE
3 C. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 sticks butter (at room temperature)
2 1/4 C. sugar
3 eggs, well beaten
5 ripe bananas, mashed
1/4 C. buttermilk
1 1/2 tsp. vanilla extract
1 C. finely chopped pecans
Preheat oven to 325ºF. Grease and flour three 9-inch cake pans. Sift together flour and baking soda, and set aside.
Put butter and sugar in a large mixing bowl and cream together until smooth. Slowly pour in the eggs, mixing well between each addition. Stir in the mashed bananas. Add dry ingredients and buttermilk alternately, beginning and ending with flour mixture. Stir in vanilla extract and pecans.
Divide batter among prepared pans and bake for 25 minutes, or until the tops all brown and the edges pull away from the pans, or a wooden pick inserted in the middle of a cake comes out clean. Remove from the oven and allow to cool for 5 to 10 minutes, then turn out onto racks to cool completely.
Frosting and Filling:
1/2 C. mashed bananas
2 tsp. fresh lemon juice
1 stick butter (at room temperature)
1 lb. confectioners' sugar
1 tsp. vanilla extract
3 ripe bananas, sliced thin
In a small bowl, mix mashed bananas and lemon juice together and set aside.
In another bowl, with an electric mixer, cream together butter and sugar. Add mashed bananas, blending well. Stir in vanilla extract.
To assemble: spread a layer of icing on one of the cake rounds, then top with a layer of sliced bananas. Place the second cake layer on top of the bananas and repeat with more icing, then bananas.
After placing the third layer on top, smooth the icing over the sides and top of the cake with the remaining frosting.
CARAMEL APPLE CRISP
Nonstick spray oil
For the caramel-apple mixture:
6 cups peeled, cored and thinly sliced Golden Delicious, Grimes Golden or Braeburn apples
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy (whipping) cream
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1/4 teaspoon salt
1 1/2 tablespoons flour
1 1/2 teaspoons vanilla extract
For the topping:
1 1/4 cups flour
1/2 cup old-fashioned rolled oats (not quick-cooking)
6 tablespoons packed light brown sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees. Generously spray a 7 1/2-by-11-inch baking dish with nonstick spray oil.
For the caramel-apple mixture: In a large bowl, combine the apples and lemon juice and toss to coat. Set aside.
In a saucepan over medium-high heat, combine the cream, sugar, corn syrup, butter and salt and bring the mixture to a boil, stirring constantly. Immediately reduce the heat to medium-low and simmer, stirring frequently, until the mixture begins to thicken and darken in color, about 6 minutes. Immediately remove the pan from the heat.
Add the flour and vanilla and whisk until smooth.
Pour the caramel mixture over the apples and toss to mix. Spread the mixture in the prepared dish. Bake the apples in the preheated oven, uncovered, for 25 minutes.
For the topping: In a medium bowl, combine the flour, oats, sugar and salt. Add the butter and mix, using a fork or your fingers, until blended and crumbly.
Remove the apple mixture from the oven and sprinkle the topping evenly over the top. Return the dish to the oven and bake, uncovered, for an additional 25 to 35 minutes, until golden brown on top.
Transfer the dish to a wire rack to cool slightly.
SAUTE' LIVER AND ONIONS
1 pound calve's liver
1 cup milk
3 tablespoons olive oil
6 onions -- thinly sliced
2 teaspoons red wine vinegar
Trim and cut liver into strips 3 inches long and 1/2 inch wide. In bowl, pour milk over liver; cover and refrigerate for 30 minutes.
Meanwhile, in large skillet, heat 2 tablespoons of the oil over medium-low heat; cook onions, stirring occasionally, for 30 minutes or until lightly golden and very soft. With slotted spoon, remove onions and set aside. Wipe out skillet.
Drain liver and discard milk; pat liver dry. Add remaining oil to skillet and heat over medium-high heat; cook liver, stirring constantly, for about 3 minutes or until browned outside but still pink inside. Return onions to skillet along with vinegar; cook until heated through. Season with salt and pepper to taste.
NOTE: Soaking the liver in milk before cooking removes its strong
flavour and leaves it melt-in-your-mouth tender. For a complete meal, serve with fluffy rice and coleslaw.
SOUTHERN OKRA
1 Tablespoon sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups sliced fresh okra
2 Tablespoons vegetable oil
1 medium onion, chopped
1 medium green pepper chopped
3 medium tomatoes, peeled and chopped
Hot cooked rice
Combine the first four ingredients; set aside. In a covered saucepan, cook the okra in boiling water for 10 minutes or until tender. Drain and set aside.
In a skillet, heat oil over medium. Saute onion and green pepper until tender. Stir in sugar mixture and tomatoes; cook for 5 minutes. Add okra and simmer until heated through, stirring as little as possible. Serve with rice. Serves 6.
ZUCCHINI BAKE
Ingredients:
3 lb. zucchini, trimmed and cut into 1-inch pieces
1/3 cup butter
1 cup chopped onion
4 garlic cloves, minced
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (more if mixture is soggy)
1/4 cup (packed) fresh basil or 1 Tbsp. dried basil
additional grated parmesan
Preparation:
Preheat the oven to 375 degrees.
Steam the zucchini until tender, about 10 minutes. Transfer to a large bowl and mash coarsely with a fork. Spoon zucchini into a sieve and drain well, pressing down to release excess water. Place the drained zucchini in a large bowl.
Melt the butter in a large skillet over medium heat. Add the onion and garlic. Saute until light brown.
Add the onion mixture to the zucchini. Add the eggs, 1/2 cup Parmesan, basil and bread crumbs. Stir to blend well. Season with salt and pepper. Transfer the mixture to the greased 8-inch square baking pan and bake in oven until firm in the center and brown on top, about 45 minutes. Cut into squares and serve with additional Parmesan cheese.
GIRL SCOUT COOKIES® - SHORTBREAD
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 teaspoon baking powder
1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.Makes 60 cookies.
GIRL SCOUT COOKIES® - THIN MINTS
Chocolate Cookie Wafers:
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating:
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm. Makes 108 cookies.
KENNY ROGER'S ROASTERS® CORN MUFFINS
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.Makes 12 muffins.
KFC® HONEY BBQ WINGS
Sauce:
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
Batter:
6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces
1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.
5. When shorteningl is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.Makes 2 to 4 servings (20 wings).
I.H.O.P.® PANCAKES
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown. Makes 8 to 10 pancakes.
