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ANOTHER HAMBURGER NOODLE CASSEROLE
1# ground beef
1 onion, chopped
1 15 oz. can diced tomatoes
salt and pepper to taste
oregano (I used ground)
2 bay leaves
3/4 - 1 C. shredded cheddar cheese
1/3 - 1/2 pkg. broad noodles, boiled
Brown beef and onion. Drain grease. Add tomatoes,salt, pepper, bay leaves, and sprinkle with oregano. Let simmer for 10 minutes, at least. Then add cheese and melt. Then add noodles. Stir, and bake at 350 for about 30 minutes. Serves 4 really well, and maybe 6 if you're not really hungry and have several sides.
ANOTHER AMBROSIA SALAD
2 cans of peaches, cut into bite-size pieces
2 cans of pineapple chunks
1 small jar of marischino cherries
3 small cans of mandarin orange segments
1/2 lb. of red seedless grapes
1 bag of small marshmellows
1-8 oz. container of sour cream
2 Tbs. brandy(optional)
1-12 oz. bag of sweetened,shredded coconut(optional)
1/2 cup walnuts(optional)
Drain all fruit well. In a large bowl add fruit and cherries and 1/2 bag marshmellows and optionals if you want. Stir in sour cream and refrigerate overnight. If mixture is watery, add a few more marshmellows.
ANOTHER OLD-FASHIONED TEA CAKES
1 cup margarine
2 cups sugar
3 eggs
5 cups all purpose flour
2 tablespoons buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 400 degrees.
Mix dry ingredients, add all other ingredients and mix well, (I usually use a fork to mix mine) Roll to 1/4 inch thickness, cut with biscuit cutter, or a large glass dipped in flour to prevent sticking. Place on cookie sheet, that has been greased with margarine. Bake on 400 degree preheated oven 7to 8 minutes.
OLIVE GARDEN® HOUSE DRESSING
8 ozs. Paul Newman's Vinegar and Oil Dressing
1 clove garlic,peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low or1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well Refrigerate 24 hours.
ANOTHER OLIVE GARDEN® HOUSE DRESSING
Ingredients:
1/2 C Mayonnaise
1/3 C White wine vinegar
1 teaspoon vegetable oil
2 Tablespoons corn syrup
2 Tablespoons grated parmesan cheese
2 Tablespoons grated romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 Tablespoon lemon juice
Directions:
Using a blender,mix all ingredients. If the dressing is a bit tart you can add sugar.
LADY BALTIMORE CAKE
Ingredients:
1 cup butter, softened
1 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
6 large egg whites,room temperature
1/2 cup white sugar
1 recipe Lady Baltimore Frosting(Cream Cheese Frosting)
1/2 cup raisins, coarsely chopped
1/3 cup chopped candied cherries
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer pans.
2. In a large bowl, cream butter or margarine, 1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.
3. Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.
4. Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans.
5. Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean.
6. To Make Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries,and 2 teaspoons vanilla or sherry all together. Use as filling to spread between layers. Spread remaining frosting on tops and sides of cake.
PORK AND BEANS
Four cans Campbell's Pork and Beans
One cup light brown sugar
One fourth cup vinegar
One whole chopped onion
Three tablespoons mustard
Two tablespoons melted butter
Mix well and put in a large flat baking dish or a big iron skillet. Cover the top with bacon strips and bake in a slow oven until the bacon is cooked on top and the sugar begins to caramelize. Do not let the beans dry out, you want them to be slightly juicy. The secret here is the cooking time and it varies with ovens and climate. Try one hour or more at 250 degrees and watch them after the hour is up. I have cooked them at 200 for two hours. If you double the recipe you will have to increase the cooking time.
SAUTEED FISH AND VEGGIES
INGREDIENTS:
1 pound firm, white-fleshed fish fillets
Salt and pepper to taste
Paprika
Parsley
2 tablespoons olive oil
1/2 pound button mushrooms, quartered
1/2 cup coarsely chopped green bell peppers
1/2 cup coarsely chopped onions
4 large cloves garlic, finely chopped
1/2 cup dry white wine
1 cup diced fresh tomatoes
1 tablespoon dried basil (use fresh if available)
1 tablespoon dried parsley (use fresh if available)
2 tablespoons butter
2 tablespoons freshly grated Parmesan cheese (optional)
Sprinkle fish fillets on both sides with salt, pepper, paprika and parsley. Heat the olive oil in a large skillet over high heat. Add the fillets and brown on each side, about 3 minutes per side. Remove from pan and set aside. Add the mushrooms to the pan and sauté until lightly browned; add to the fish.
Reduce the heat to medium-high. If necessary, add a little more olive oil to the pan. Add the peppers and onions and sauté until slightly softened, about 5 minutes. Add the garlic and sauté another minute.
Add the tomato, basil, parsley and white wine. Sprinkle with additional salt and pepper as desired. Return the fish and mushrooms to the pan, spooning some of the juices over the fillets. Cover and simmer about 5 minutes or until the fish is done. Stir or whisk the butter into the juices. If desired, sprinkle with the Parmesan and cover just until melted. Place the fillets on individual serving plates. Top each with some of the vegetables and juices.
GOLDEN PRETZEL BARS
Ingredients:
6 C. Golden Grahams
2 C. Broken Pretzels
6 C. Marshmallows - Reserve 1 cup
5 Tbls. Butter
1/4 C. Light corn syrup
1-1/2 C. Chocolate chips
1 tsp. Vanilla
Directions:
In a heavy 3 quart sauce pan, melt marshmallows, chips, butter and corn syrup over low heat. Add reserve cup of marshmallows, Golden Grahams and Broken Pretzels. Stir until well coated. Press all in a 9 X 13" buttered pan. Cool 1 hour and cut into 24 bars.
PRETZEL MANIA
Ingredients:
1 package of yeast
Salt
Sugar
Flour
Egg
Coarse salt
Directions:
Soften a package of yeast in 1-1/2 cups lukewarm water. Add 3/4 teaspoons salt and 1-1/2 teaspoons sugar. Mix in 4 cups flour and knead the mixture into a soft, smooth dough. Cut the dough into small pieces. Here's where the sculpting fun begins. Encourage your kids to roll and mold the pretzel dough into alphabet letters (spelling their names, if possible), animal outlines, building outlines, jungle-gym sculptures, wild designs or whatever else catches their fancy. In another bowl, beat an egg; then brush the contents onto the pretzel shapes. If you use salt, sprinkle a dash of salt (preferably coarse grain) on each pretzel. Bake the pretzels at 425 degrees for 15 minutes, or until golden brown. Once the pretzels have cooled, you and your kids can initiate the last and most important step: eating them. Make pretzel twists or sticks.
PRETZEL-CRUSTED MARINATED CHICKEN AND DIJON MUSTARD SAUCE
Ingredients:
1 1/2 cup chicken stock
1/2 cup vinegar
2 T table salt
1/4 cup mustard (your favorite variety)
6 oz. pretzels ** - see notes at bottom
2 chicken breasts
Sauce (entirely optional):
1/4 cup chopped shallots
3 ounces pilsner beer
2 cups reduced veal or beef stock
2 T Dijon mustard
1 T butter
1 T chopped chives
Combine and mix stock, vinegar, salt, and 1/4 cup mustard in non-reactive container (plastic would be ideal). Cover or seal and set 2 hours in refrigerator. Preheat oven to 400 degrees F.
Sauce:
Add shallots to a hot pan and saute for 45 seconds or until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
End Sauce:
Coarsely crush pretzels and spread evenly in shallow dish. Coat chicken with pretzel pieces and lay in enough aluminum foil sufficient to wrap around chicken once. Place on middle shelf of heated oven for 10-15 minutes, depending on size of chicken breasts used. Unwrap chicken and serve with sauce.
** The pretzels used should be thick Bavarian-style pretzels. Try to use unsalted, unflavored pretzels as you will be adding the seasoning yourself.
HAMBURGER PORK AND BEANS CASSEROLE
Ingredients:
1 lb ground beef(as usual I use ground round)
1 can pork-n-beans
1 can or jar of sloppy joe mix(Manwich)
1 can of biscuits
Directions:
Brown the ground beef in a skillet until it is cooked completely. Add the can of pork-n-beans and the can of Manwich or whatever Sloppy Joe mix you decide on to the ground beef and stir these together. Pour the mixture into a casserole dish. Now lay the uncooked biscuits on top of the mixture in a single layer. Bake on 375 degrees until the biscuits are golden brown. Should serve about 3 to 4 people depending on how hungry you all are.
This recipe can be improved on if you make your own Sloppy Joe so feel free to substitute that if your sloppy Joe kicks butt!
NEW YORK CITY SOFT STREET PRETZEL
Ingredients:
1C hot water
1 package active dry-yeast
1-1/2C flour
2T soft butter
1/2t salt
1T sugar
1-1/4C (additional) flour
Coarse kosher salt
Combine hot water and yeast in a mixing bowl. When dissolved, add flour, butter, salt and sugar and beat for 3 minutes. Stir in Additional 1-1/4C of flour and knead until dough loses its stickiness. Place in a greased bowl and cover, allowing to rise until dough has doubled in size. Punch dough down and divide into 12 equal pieces. With the palms of your hands, roll each piece into 18-inch ropes. Twist and loop into desired shape. Place on greased baking sheet and let rise until doubled. Preheat oven to 475-degrees.
Ready a solution of 4 cups water and 5T baking soda. Mix together in glass or plastic bowl. (Do not use aluminum). Dip pretzels into mixture and return them to greased sheet. Sprinkle with coarse salt and bake until browned, about 12 minutes. Makes 1 dozen large pretzels.
TURKEY WINGS AND GRAVY
INGREDIENTS:
6 turkey wings about 3 1/4 pounds
2 stalks celery, sliced 1/2 " thick
1 small onion, thinly sliced
1 medium green bell pepper, cored, seeded and thinly sliced
1-1/2 teaspoons poultry seasoning
2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
1/4 cup all-purpose flour
1/2 cup water
2 teaspoons GravyMaster
1) Cut each wing into 3 pieces at the joints. Place the wing pieces, celery. onions, and green peppers in a large pot with enough cold water to cover. Add the poultry seasoning. salt, and pepper, and heat to boiling. Reduce the heat to simmering and simmer until the wing pieces are very tender, about 1 1/2 hours. Check the seasoning once or twice during cooking and adjust as necessary.
2) In a bowl, stir the flour into the water until smooth. Slowly stir the flour mixture into a the simmering turkey liquid until it is smooth and thickened. Stir in the GravyMaster. Taste the gravy and add seasoning if necessary. Thin the gravy with a little water if necessary. Serve hot, passing extra gravy.
HEAVENLY WALNUT CAKE
7 eggs, separated and at room temperature
2 1/4 cups (560 ml) all-purpose flour
1 1/2 cups (375 ml) sugar
3/4 cup (180 ml) cold water
1/2 cup (125 ml) vegetable oil
1 Tbs (15 ml) baking powder
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) maple extract
1 tsp (5 ml) salt
2/3 cup (160 ml) chopped walnuts
1/2 tsp (2 ml) cream of tartar (tartaric acid)
For the topping:
1 cup (250 ml) heavy cream
1 Tbs (15 ml) instant coffee
1 Tbs (15 ml) sugar
Walnut halves for garnish
Combine the egg yolks, flour, sugar, water, oil, baking powder, vanilla, maple, and salt in a mixing bowl and mix until thoroughly combined. Whip the egg whites and cream of tartar until stiff peaks form and fold into the batter. Fold in the chopped walnuts. Pour into a greased tube pan and bake in a preheated 325F (160C) oven for 20 minutes. Increase the heat to 350F (180C) and bake an additional 35 minutes. Invert the tube pan for at least 1 hour before removing the cake. Whip the heavy cream, instant coffee, and sugar until soft peaks form and spoon over cake. Garnish with walnut halves. Serves 8 to 12.
