To my Grandma Palonder: one of the best bakers of Slovak cuisine. She always shared her wonderful culinary delights. Dobre!!!!!
To Mom: My first inspiration to take delight in the art of cooking There wasn’t anything she couldn’t bake or cook that wasn’t delicious.
Thanks for the crock …. Mom mixed dough in this for the loaves of bread she made for Dad .
Mom’s Kolacki NUT MIXTURE –for four large rolls 1 1/4 lbs. nuts ground fine 2 cups sugar 1 T. butter or margarine 1 T. flour 1 cup milk 2 eggs slightly beaten Mix all ingredients into a large pot and cook slowly for 15 minutes. Stir constantly to avoid burning. Set aside to cool.
DOUGH MIXTURE – for four long rolls 6 cups flour 1 T. salt 1/2 cup sugar 1/2 cup margarine 1 cup warm milk 2 eggs (beaten) 1 envelope yeast-dissolved in 1/2 cup warm water. Add pinch of sugar.
Sift together dry ingredients and mix in remaining ingredients. Knead thoroughly. May have to add more flour to make dough smooth and silky. Cover and let rise 2 hours (Place in warm oven. Turn off oven). Punch dough down and cut into four pieces. Roll out as thin as pie dough and proceed as follows: Brush dough with melted butter or margarine. Spread 1/4 of nuts on dough and roll up. Fold in the ends. Put rolls on jelly roll pan. Cover with cloth and let rise for 30 minutes. Bake at 350 degrees for 30 minutes or until golden on top.
MOM’ S BELUSHI 1 box Hot Roll mix 1/2 package yeast plus yeast in mix 1 1/2 cups warm milk 3/4 cup margarine 2 tablespoons sugar 1 egg 1 tablespoon salt 3 or 4 cups flour
Dissolve yeast with 1/2 cup warm water and teaspoon sugar. Follow Hot Roll mix directions for dough. Dough should be soft. Cut dough into six balls. Put portion of filling in middle of dough. Fold in sides and roll out. Bake at 350 or 325 degrees until brown on both sides (about 15 min) on second rack from bottom of oven. When finished brush with melted margarine and oil
FILLING: 8 medium potatoes, 3/4 lb. Sharp longhorn cheese grated. Cook potatoes as for mashed. Put cheese in cooked potatoes and mash.
MOM’S HOLUPKI RECIPE
1 1/2 lbs. Pork – ground lean
2 lbs. Ground chuck
1 egg
1 onion – sautéed
1 cup Uncle Ben’s Rice
1/2tsp. Pepper
1 tablespoon Salt
1 bay leaf( remove after cooking)
1 large head of cabbage – cut out core– steam in boiling water –pull away leaves -cut hard part on outside of leaves (vein)
Cover with tomatoes and sugar Cover with enough water (boils out) May also use sauerkraut Cook in oven at 350 degrees for 2 1/2 hours or until done If frozen , cook them frozen do not thaw out.
Mom’s Halushki Recipe
2 cups flour 3 eggs 1 tsp. Salt 1/2 cup water
Combine flour, eggs, and salt. Add enough water to make soft dough. Blend well and drop by teaspoonful into boiling, salted water, drain.
Cabbage – cook in electric skillet with some oil and/or butter. Sauté until tender. May add a diced onion for added flavor.
Green Beans and Zaprashka
3-4 slices of
bacon 1-lb. green beans (cut and cleaned) Flour Bacon drippings Milk ( enough to cover the beans)
Fry the bacon in a skillet (best in a cast iron)– set aside the bacon to drain on a paper towel Keep 2-3 tblsp bacon grease in the skillet Add flour to the grease to get the roux (zaprashka) started Allow the flour and grease to brown Add the mixture(zaprashka) to your beans/milk (be careful not to let the milk curdle at too high a temperature) Cook the green beans until tender Dobre
MOM’S COTTAGE CHEESE PIE
1 large container(24 oz.) of small curd cottage cheese 1 small container(1 lb.) of small curd dry cottage cheese 3 eggs beaten 1 cup sugar 1/4 tsp. salt 1 tsp. vanilla Place both containers of cottage cheese into a mixing bowl Add four drops of yellow food coloring and mix mixture Combine all ingredients Mix well Pour mixture into crust. 2 unbaked pie shells from the dairy case (Pillsbury Ready Pie crust) Sprinkle top with cinnamon. Bake in a 350 degree oven for 45 minutes on bottom rack (without foil) After 15 minutes, check bottom of pies. If crust bottom is done Pies may have to go on an upper rack for remainder of the 45 minute cooking time
MOM’S EASTER CHEESE (CIRAK) 1 dozen eggs 1 quart milk (32 oz=4 cups) 1 teaspoon salt Pour milk into saucepan and break one egg at a time into milk. Make sure each yolk is broken. Add salt and mix slow ly. Use a trivet beneath the saucepan. Cook over medium-high heat; stirring frequently. Cook slow ly until mixture looks like scrambled eggs. Pour mixture into a cheesecloth-lined colander and tie tightly. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball Hang and let drain for about an hour. Carefully remove cheese from bag to avoid breaking. . Put into refrigerator until cold. Slice at midnight
PIROHI 2 cups flour 2 eggs 1/2 teaspoon salt Butter
Mix flour, egg and salt. Add enough water to make medium soft dough. Knead until blisters appear. Dough should be soft. Divide into two portions. Roll out one portion thin. Cut into 2 inch squares. Place on each, 1/2 tsp. Desired filling. Fold in half to make triangle. Pinch edges to keep filling from escaping. Follow same method for remaining portion of dough. Drop in boiling water. Until pirohi come to the top. About 10 minutes. Makes about 60. FILLING: PRUNES – 1/2 lb. Prunes, cooked, mashed POTATOES AND CHEESE –
FILLING:
4 medium pota-
toes, 1/2 lb. Sharp longhorn cheese grated. Cook potatoes as for mashed. Put cheese in cooked potatoes and mash.
Potatoes and Buttermilk
6-8 medium-sized red skinned potatoes 5 cooking onions
Cook the onions with unsalted butter until caramelized. While onions are cooking, cook the potatoes. When potatoes are cooked, drain off liquid and add butter (NOT milk) to the potatoes and mash. Combine the onions and potatoes. Serve with buttermilk.
Pecan Snowballs Hands on time : 20 minutes\ total time– 1 hr. 20 minutes (includes chilling) makes 34 cookies Ingredients: 1 cup pecans 1 cup (2 sticks) unsalted butter, at room temperature 1 3/4 cups confectioners’ sugar 1/2 tsp. pure vanilla extract 1/2 tsp. pure almond extract 1/4 tsp kosher salt 2 cups all-purpose flour Directions: Heat oven to 350 degrees F. rimmed baking sheet and toast for roughly chop.
Spread the pecans on a 8 minutes. Let cool and
With an electric mixer, beat the butter and 1 cup of the sugar until fluffy. Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated. Mix in the pecans. Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes. Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart. Bake until lightly golden, 18-22 minutes. Let cool on the baking sheets for ten minutes. Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving. TO FREEZE—Instead of refrigerating the balls of dough, freeze the on the baking sheet before storing them in bags for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.
Bourbon Balls
Ingredients 1 (12-oz)(3 cups) package of vanilla wafers, finely crushed 1 cup finely chopped pecans 1 cup powdered sugar 1 1/2 tablespoons cocoa powder 2 tablespoons corn syrup 1/2 cup bourbon Powdered sugar Preparation Combine first 4 ingredients in a medium bowl. Stir in corn syrup and bourbon. Shape mixture into 1-inch balls; roll into powdered sugar. Store in an airtight container
Aunt Ann’s ~PINEAPPLE SQUARES ~recipe Preheat oven to 350 degrees Grease a cookie sheet that has a lip to it 15 1/2 x 10 1/2 x 1
4 cups sifted flour
2 lbs. Preserves (pineapple, peaches, apricots, etc.-as long as it is preserves, not jell or jam)
1 1/2 cups sugar
1 tsp. Baking powder
1/2 tsp. Salt
1 cup melted butter or oleo (Crisco-shortening)
4 eggs
2 tablespoons milk
Sift dry ingredients, add shortening, eggs, milk. Spread half of dough mixture thinly in greased pan. Spread with preserves and cover over with a thin layer of dough. Wet top with a little milk and sprinkle with sugar and ground nuts. Bake 30-35 minutes in 350 degree oven. Third rack from the bottom. Cut into bars/squares while still warm. Sprinkle with powdered sugar. Can use 1/2 dough bottom and 1/2 top (lattice). Can also use 1/2 Crisco and 1/2 oleo/butter. Divide in half. Refrigerate for 20 minutes. Roll out each half between sheets of waxed paper to fit a (15x10 inch) jelly roll pan. Place 1 sheet on bottom of jelly roll pan and spread with filling. Top with second half and seal sides by folding down around the edges. Pierce with fork to make vent holes.
KARO SIX-MINUTE PECAN PIE 3 eggs, slightly beaten 1 cup KARO Light or Dark Corn Syrup 1 cup sugar 2 tbsp. Mazola Margarine, or butter, melted 1 tsp. Vanilla 1 1/2 cups pecans 1 unbaked (9”) pastry shell
In large bowl stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake in 350 degree oven 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool . Serves 8
Miniature Cheesecakes
24 mini cheesecakes baked in muffin cups with a vanilla wafer for the crust. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving. Prep Time: approx. 20 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40 Minutes. Makes 24 miniature cheesecake (24 servings).
24 vanilla wafer cookies 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 1 teaspoon vanilla extract 1/4 teaspoon ground nutmeg (omit this) 1 (12 ounce) can cherry pie filling (see notes)
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper or foil baking liners. Place one vanilla wafer in each cup. 2 In large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then Stir in the nutmeg and vanilla. (see notes) Pour mixture evenly into prepared muffin cups filling each 2/3 full Bake for 20 minutes or until set. Cool completely, then top with cherry pie filling (see notes) Cover and refrigerate until ready to serve. More Cheesecake Tips elimiate the nutmeg and increase the vanilla use miniature chocolate chips and fold into batter use sliced strawberries or Pollander black cherry grate some orange/lemon rind and fold into batter
Our Favorite Peanut Butter Chocolate Bars 1 pkg. (18.5 ounces) plain butter recipe golden cake mix or 1 pkg. (18.25 ounces) plain yellow or vanilla cake mix 1 cup smooth or crunchy peanut butter 8 tablespoons ( 1 stick) butter, melted 2 large eggs 1 pkg. (12 ounces; 2 cups) semisweet chocolate chips 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract 1. 2.
3.
4.
Directions Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside an ungreased 13x9 inch metal baking pan Place the cake mix, peanut butter, butter, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Measure about 1 1/2 cups of this mixture and set it aside for the topping. Place the remaining cake mix mixture in the baking pan, pressing it over the bottom of the pan with your fingertips so that it reaches all sides to form the crust. Set the pan aside. Place the chocolate chips and condensed milk in a medium-size microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture over the crust, spreading it evenly with the rubber spatula so that it reaches the sides. Using your fingertips, crumble the reserved topping and scatter it over the chocolate. Place the pan in the oven and bake the bars until they are golden brown around the edges and on top, 30-35 minutes. Transfer the baking pan to a wire rack and let cool for 20 minutes, before cutting the bars and serving.
Refrigerate for up to 5 days. Freeze the bars in the pan, covered with aluminum foil for up to three months.
No Oven Peanut Butter Squares Prep Time: 10 min. Total Time: 1 hr. 10 min. Makes: makes 25 servings, 2 squares each 1/2 cup ( 1 stick) butter or margarine 2 cups powdered sugar 1 1/2 cups Nabisco Graham Cracker Crumbs 1 cup peanut butter 12 squares Baker’s Semi-Sweet Baking Chocolate
Line 1 3x9-inch with ends of sides of pan
baking pan with foil foil extending over
Melt butter in large microwaveable bowl on HIGH 45 seconds until melted. Stir in sugar, crumbs and peanut butter; mix well. Spread mixture into prepared pan. Melt chocolate in microwaveable bowl on HIGH 1 1 /2 to 2 minutes or until smooth, stirring after 1 min. cool chocolate slightly, then pour over peanut butter mixture in pan. Cool. Cut partially through mixture to make 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through mixture into squares.
Chocolate Peanut Buddy Bars (Judy Polinko) 1 large pkg. (2 cuts) Nestle ’s milk-chocolate chips 1 cup creamy peanut butter 6 tbsp. (3/4 stick) butter, softened 1 1/4 cup sugar 3 eggs 1 tsp. vanilla 1 cup flour 1/2 tsp. salt
Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about a minute. Add sugar, eggs, and vanilla; beat until creamy. Blend I flour and salt. Stir in just 1 cup of the chocolate chips. Sped into 13x9-inch (ungresed) baking pan. Bake 25-30 minutes, or until edges begin to brown. Remove the cookies from the oven and immediately sprinkle the remaining chocolate chips on top. Let stand (out of the oven) for 5 minutes until the chocolate chips become shiny and soft. Spread them evenly over the top. Let cool. Slice into squares.
Chocolate Walnut Gooey Butter Cake makes: 30 bars (freezes well) For the crust: 1 pkg. (18.25 ounces) plain chocolate cake mix 8 tablespoons (1 stick) butter, melted 2 large eggs 1 teaspoon pure vanilla extract 1 cup (6 ounces) semisweet chocolate chips 1 cup finely chopped walnuts For the filling: 1 pkg. (8 ounces) cream cheese, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 3 3/4 confectioners' sugar, sifted 1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside an ungreased 13x9 inch metal baking pan. 2. Make the crust: place the cake mix, butter, 2 eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1 1/2 to 2 minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. the batter should come together in a ball. Using your fingertips, pat the crust evenly over the bottom and 1/2 inch up the sides of the baking pan, smoothing it down with your fingers. Scatter the chocolate chips and walnuts on top of the crust. Set the pan aside. 3. Make the filling: place the cream cheese in the same mixing bowl that was used to make the crust and, using the same beaters ( no need to clean either), beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the 2 eggs and 1 teaspoon of vanilla and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Pour the filling into the baking pan and spread it with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven. 4. Bake the cake until the edges have set but the center still jiggles when you shake the pan, 40- 45 minutes. Transfer the baking pan to a wire rack and let the cake cool for 30 minutes, before cutting it into bars and serving.
Easy Chocolate Croissants
Hands-on time: 5 minutes | total time: 20 minutes| makes 8 croissants 1 8-ounce tube refrigerated crescent rolls 1/3 cup semisweet chocolate chips or chopped semisweet chocolate
Heat oven to 375 degrees F Unroll the dough and separate it into 8 triangles Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup) Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature
Chocolate Mint Brownies Vegetable oil spray, for misting the pan 1 pkg. ( about 20 ounces) brownie mix 8 tablespoons ( 1 stick) butter, melted 2 large eggs 1/2 teaspoon pure peppermint extract 1 cup chopped Andes chocolate mint candies, or 1 cup chopped Hershey’s mint chocolate Kisses
1. Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist the bottom of an 8-inch square metal baking pan with vegetable oil spray and set the pan aside. 2. Place the brownie mix, butter, eggs, and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared baking pan. Scatter the chopped mint chocolate candy on top of the batter and place the pan into the oven. 3. Bake the brownies until the edges have set and the center is still a little soft (pressing it lightly with a finger), 38-42 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into 2-inch square bars and serving.
Recipe can easily be doubled (use a 13 by 9-inch pan for 45-50 minutes at 325 degrees. Brownies can be frozen up to three months.
Chocolate Chip Cookie Bars Vegetable oil spray, for misting the pan 1 pkg. (18.5 ounces) plain butter recipe golden cake mix 1 pkg. (3.4 ounces) vanilla instant pudding mix 8 tablespoons (1 stick) butter, melted 2/3 cup milk 1/2 cup packed light brown sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup ( 6 ounces) semisweet chocolate chips 1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist the bottom of a 13x9 inch baking pan with vegetable oil spray and set the pan aside. 2. Place the cake mix, pudding mix, butter, milk, brown sugar, eggs, and vanilla in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, 30 seconds. Turn off the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is well combined, 1 minute longer. Fold in the chocolate chips. Transfer the batter to the prepared baking pan, smoothing the top with the rubber spatula so that it reaches the sides. Place the pan in the oven. 3. Bake the cookie bar batter until the edges are well browned and the center is firm to the touch, 43-48 minutes. Transfer the baking pan to a wire rack and let cool; for 30 minutes before cutting the bars and serving. Freeze the bars in the pan cover with aluminum foil for up to three months. Room temperature for up to three days or for up to one week in the refrigerator.
Pumpkin Spice Cake with White Chocolate Glaze Serves: 12-16 Prep: 25 minutes
Bake: 45-50 minutes Cool: 50-60 minutes
Vegetable oil spray, for misting the pan Flour, for dusting the pan 1/2 cup finely chopped pecans (optional) 1 pkg. (18.25 ounces) plain spice cake mix 1 cup canned pumpkin 2/3 cup milk 1/3 cup vegetable oil 4 large eggs 1 tsp. ground cinnamon White Chocolate Glaze 1.
Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Scatter the pecans, if using, in the bottom of the pan. Set the pan aside. 2. Place the cake mix, pumpkin, milk, oil, eggs, and cinnamon in a large mixing blow. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1 1/2 minutes longer; scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and placed the pan in the oven. 3. Bake the cake until the top springs back when lightly pressed with a finger, 45-50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer. 4. Meanwhile, make the White Chocolate Glaze. When the cake has cooled, slide the cake onto a serving plate and spoon the warm glaze over the top. Let the glaze set for 15 minutes, then slice and serve the cake. White Chocolate Glaze 1/2 cup granulated sugar 1/4 cup milk 4 tablespoons (1/2 stick) butter 1 cup ( 6 ounces) white chocolate chips( should contain cocoa butter, as it tastes better) Place the granulated sugar, milk ,and butter in a small saucepan over medium heat and let come to a boil, stirring constantly, 2 minutes. Stir until the butter melts, 1 minute longer. Remove the pan from the heat and stir in the white chocolate chips until they are melted. Let the glaze cool for 2-3 minutes, then spoon it over a cooled cake.
Pumpkin Cupcakes with Cream Cheese Frosting Makes 24 cupcakes Ingredients 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions) 1/2 teaspoon pumpkin pie spice 1 15-ounce can pumpkin puree 2 8-ounce bars cream cheese, at room temperature 2 cups confectioners’ sugar 24 pieces candy corn
Directions 1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool. 3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. Tip –The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.
Pumpkin Spice Bars For the crust Vegetable oil spray, for misting the pan 1 pkg. (18.25 ounces) plain spice cake mix 4 tablespoons( 1/2 stick) butter, melted 2 large eggs For the filling 1 pkg. (8 ounces) cream cheese, at room temperature 1 can (15 ounces) pumpkin, about 2 cups 1 can (14 ounces) sweetened condensed milk 2 large eggs 1/2 teaspoon ground pumpkin pie spice or cinnamon 1 cup finely chopped pecans Directions 1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 15 by 10 1-inch jelly roll pan with vegetable oil spray and set aside. 2. Make the crust. Place the cake mix, butter, and 1 egg in a large mixing bowl an beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. The mixture will be dry. Press it into the bottom of the prepared baking pan and set the pan aside. 3. Make the filling: place the cream cheese in the same mixing bowl and, using the same beaters (no need to clean either), beat with an electric mixer on low speed until creamy, 30 to 40 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. add the pumpkin, condensed milk, 2 eggs, and pumpkin pie spice or cinnamon. Increase the mixer speed to medium-low and beat until the mixture is smooth, about 1 minute. Transfer the batter to the baking pan, smoothing the top with the rubber spatula. Top with the chopped pecans, if using. 4. Place the pan in the oven an bake the bars until the edges have set and the center is still a little soft ( press it lightly with a finger), 30 to 35 minutes. Transfer the baking pan to a wire rack and let cool for 1 hour. Lightly wrap the pan with plastic wrap and refrigerate it for at least 1 hour before cutting and serving the bars.
MOM’S PEANUT BUTTER COOKIES
1 box Duncan Hines yellow cake mix 1 cup peanut butter – creamy 2 eggs 1/4 cup oil 2 tablespoons water Mix well and form into balls, flatten with fork dipped into sugar. Bake at 350 degrees for 10-12 minutes (3rd. rack from the bottom) Makes about 5 dozen Also can be pressed into two pizza pans and decorated with chocolate icing
EASY MARBLE BARK 6 ounces (1 1/2 bars) Baker’s Semi-Sweet Chocolate 6 ounces ( 1 1/2 bars) Baker’s Premium White Chocolate 1 cup toasted chopped nuts or Baker’s Angel Flake Coconut*
1. MICROWAVE semi-sweet and white chocolates in separate bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted. 2. STIR 1/2 cup of the nuts or coconut into each bowl. Alternately spoon melted chocolates onto wax paper-lined cookie sheet or tray. Swirl chocolates together with knife to marbleize. 3. REFRIGERATE 1 hour or until firm. Break into pieces. Makes about 1 pound * Toast in baking pan in 350 degree oven 7-12 minutes, stirring frequently. Chocolate bark: Prepare Marble Bark as directed, omitting white chocolate. Use 12 ounces (3 bars) of semi-sweet chocolate.
Magic Mint Chocolate Bark
Ingredients 1⅔ ⅓
cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels cup coarsely chopped oven roasted or toasted almonds
Directions PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper. POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 × 9-inch rectangle). BAKE for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern. SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
Chocolate Toffee Saltines
Ingredients: 1 sleeve of saltine crackers (approximately 38) 1 cup (two sticks) of butter (not margarine) 1 cup firmly packed brown sugar 1 bag (11.5 ounces) of milk chocolate morsels 1 cup of coarsely chopped nuts of choice (walnuts, pecans, etc.)
Directions: 1. On a jelly roll pan, place foil to cover the entire bottom of the pan. 2. Spray the foil with vegetable spray. 3. Lay out onto the pan the sleeve of saltine crackers. 4. Pre-heat the oven to 350 degrees F. 5. In a saucepan, melt the butter and brown sugar until it becomes foamy. 6. Pour the mixture onto the crackers. Spread it over the crackers. 7. Place the pan into the oven for ten (10) minutes. 8. Remove the pan from the oven and cover the crackers with the milk chocolate morsels. 9. Spread the melting morsels over the crackers. 10.Sprinkle the nuts over the chocolate. 11.Cool and place into the refrigerator. 12.Break into large pieces, otherwise, nuts and chocolate will fall off the crackers.
HAY STACKS 3 cups quick oats 1 cup shredded coconut 1 large package chocolate pieces 1 cup chopped nuts 1/2 cup margarine 1/2 cup milk 1 cup sugar
Mix together oats, coconut, chocolate and nuts in a large bowl. In a saucepan, bring to a boil the margarine, milk and sugar. Pour over oat mixture and mix until chocolate melts. Drop at once by teaspoonfuls on waxed paper. Let set. Place in refrigerator if making these on a hot day. YIELD: approx. 70 cookies.
Blueberry-Lemon Coffee Cake
1 egg 2 cups Original Bisquick® mix 1/3 cup sugar 2/3 cup milk 1 tablespoon grated lemon peel 1 cup fresh or frozen (thawed) blueberries, rinsed and well drained 1/4 cup Original Bisquick® mix Lemon Icing (below) 1. Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel. 2. Stir blueberries and 1/4 cup Bisquick mix; gently stir into batter. Spread in pan. 3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing. Serve warm.
Lemon Icing 2/3 cup powdered sugar
3-4 teaspoons of lemon juice Stir ingredients until smooth
Impossibly Easy French Apple Pie
3 1 1/4 1/2 1/2 1/2 1 2
cups sliced peeled all-purpose apples (3 large) teaspoon ground cinnamon teaspoon ground nutmeg cup Original Bisquick® mix cup sugar cup milk tablespoon butter or margarine, softened eggs Streusel (below)
1.
Heat oven to 325ºF. Grease 9-inch pie plate.
2. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie. Streusel 1/2 cup Original Bisquick® mix 1/4 cup chopped nuts 1/4 cup packed brown sugar 2 tablespoons butter or margarine (firm) Stir together all ingredients until crumbly
Tropical Sunshine Cake 1 (18.25-ounce) package yellow cake mix 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk 2 large eggs 1 (20-ounce) can crushed pineapple in juice, drained (juice reserved) divided use3/4 cup sifted powdered sugar 1 cup flaked coconut, toasted Whipped cream
1. Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan. 2. Combine cake mix, evaporated milk and eggs in large mixer
bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan. 3. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. 4. Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream, if desired.
Makes 12 servings. Prep time 20 min. Cook time 30 minutes
Chocolate Mint Cake from About.com Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: Serves 12-16 Ingredients:
1 (15.25-ounce) package chocolate cake mix 1-1/4 cups water 1/3 cup vegetable oil 1 tablespoon melted butter 3 eggs 1 cup chopped chocolate mint candy pieces (Andes Candies pieces) 1 (8-ounce) package cream cheese, softened 1/2 to 1 teaspoon peppermint extract Pinch salt 1/4 cup butter, softened 2-1/2 to 3-1/2 cups powdered sugar 1/3 cup light cream Two drops green food coloring, if desired 1/3 cup chopped chocolate mint candy pieces
Preparation: Preheat oven to 350 degrees F. Spray the bottom of a 9” x 13” pan with nonstick baking spray containing flour; set aside In large bowl, combine cake mix, water, oil, melted butter, and eggs. Beat for 30 seconds on low speed, then increase speed to high and beat for 2 minutes. Stir in 1 cup of the candy pieces and pour into pan.
Bake for 28-34 minutes until top of cake springs back when lightly touched. Cool completely. In medium bow, beat cream cheese with extract, salt, butter, and 1 cup of the powdered sugar. Add remaining powdered sugar alternately with cream until frosting is fluffy. Beat in food coloring. Frost cake. Then top with 1/3 cup mint chocolate candy pieces. Store covered at room temperature.
Pumpkin Pie Cake Ingredients (29 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 3 eggs 1 cup white sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1 (18.25 ounce) package yellow cake mix 1 cup butter 1 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.
Molten Chocolate Cakes
Prep time: 15 minutes Total time : 30 minutes Servings: 8, one half molten cake each INGREDIENTS: 4 squares Baker’s semi-sweet chocolate 1/2 cup (one stick) butter 1 cup powdered sugar 2 eggs
2 egg yolks 6 Tbsp. butter 1/2 cup COOL WHIP Whipped topping PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups. BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Five Minute Chocolate Mug Cake
4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) -if use—use miniature chips A small splash of vanilla extract 1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug into the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).
Watergate Salad Prep Time: 15 min. Total Time: 1 hr. 15 min. Makes: 8 servings, about 1/2 cup each
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling 1 can (20 oz.) crushed pineapple in juice, undrained 1 cup JET-PUFFED Miniature Marshmallows 1/2 cup chopped PLANTERS Pecans 1 1/2 cups (1/2 of 8 oz. tub) thawed COOL WHIP Whipped Topping
Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover. Refrigerate 1 hour or until ready to serve
GRAPE SALAD 4-5 pounds of seedless red and green grapes Mix Together 8-ounce sour cream 8 ounce cream cheese (not low fat) 1/2-3/4 cup sugar 1 cup chopped walnuts or pecans 2 tsp. Vanilla Mix the above ingredients with an electric mixer Topping 1/2 cup raw sugar( used Sugar in the Raw) 1/2 cup of walnuts or pecans Sprinkle over salad Recipe from Dot Shira
SUE BEE FESTIVA SALAD
5 chopped, unpeeled red apples 1 cup canned pineapple chunks, drained 1 cup sliced celery 1 cup raisins 1/2 cup Sue Bee Honey 1/2 cup chopped walnuts 1/2 cup non-fat mayonnaise 1/2 cup miniature marshmallows
COMBINE ALL INGREDIENTS AND CHILL BEFORE SERVING
Pot Roast Also, you could substitute using a four pound bone-in roast. Prep Time: approx. 10 Minutes. Cook Time: approx. 4 Hours . Ready in: approx. 4 Hours 10 Minutes. Makes 8 servings. Printed from Allrecipes, Submitted by Lynn Beech 3 pounds bottom round 1 (10.75 ounce) can condensed cream of mushroom soup 1 packet dry onion soup mix 2 tablespoons water Directions 1 Preheat oven to 300 degrees F (150 degrees C). Place flour on the meat and brown in skillet before placing into baking dish 2 Place the meat into the bottom of a 9x13 inch roasting pan and cover with foil. Added carrots, potatoes, a bit of garlic and onions. 3 In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges. 4 Bake at 300 degrees F (150 degrees C) for 4 hours.
Puttanesca or Kalamata Kwik Sauce
Submitted by: Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Yields: 4 servings
Giuseppe Morabito
INGREDIENTS 1/4 cup olive oil 5 cloves garlic, chopped 1/4 onion, chopped 1 teaspoon crushed red pepper 6 sun-dried tomatoes, softened and chopped 1 tablespoon capers 1 pinch dried oregano 2 ripe tomatoes, diced 12 kalamata olives, pitted and quartered 2-3 roasted red peppers chopped
DIRECTIONS 1. In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers, roasted red peppers, and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.
15-MINUTE RED PEPPER SOUP Packed with calcium and a variety of antioxidants in red peppers, corn and curry powder, this low-fat, healthful soup is an instant hit on chilly days. 24– ounce jar of roasted red peppers, drained 1 cup 99% fat-free, reduced-sodium chicken broth 1 1/4 cups fat-=free sour cream (reserve 1/4 cup for optional garnish) 1 1/2 cups low-fat buttermilk 1 Tb. Curry powder 1/4 tsp. Cayenne pepper or to taste Salt to taste 1 tsp. Splenda or sugar ( or to taste) 2 cups cooked yellow corn kernels 6 green onions (with greens), thinly sliced for garnish In blender or food processor, place the first 8 ingredients and process until smooth. Pour soup into a medium pan; add corn. Cover and simmer about 5 minutes Ladle into bowls. Top each with green onions and optional sour cream
STUFFED PEPPER SOUP(L.H.S. cafeteria)
6 peppers (or m or e) cu t an d clean ed 1 large onion 2 lbs. Ground beef Salt and pepper to taste 1 large can diced tomatoes w ith ju ice 1 large can chicken broth or beef 1/2 cup brown sugar 2—3 cups rice (cooked) DIRECTIONS: Brown onion and ground beef—add peppers until half way done. Add tomatoes, chicken broth and brown sugar and rice. Simmer until veggies are done. Salt and pepper to taste. Cabbage roll soup Same as above only omit peppers and add chopped cabbage
Quick Fall Minestrone Cooking Light—October 2003
Ingredients:
1 tablespoon vegetable oil 1 cup chopped onion 2 garlic cloves, minced 6 cups vegetable broth 2 1/2 cups (3/4-inch) cubed peeled butternut squash 2 1/2 cups (3/4-inch) cubed peeled baking potato 1 cup (1-inch) cut green beans (about 1/4 pound) 1/2 cup diced carrot 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 cups chopped kale 1/2 cup uncooked orzo (rice-shaped pasta) 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
Winter Wilted Greens and Potato Soup
Ingredients:
3 Tbl. Olive oil 1 yellow onion, thinly sliced 6 cups vegetable stock 2 garlic cloves, minced 1 lb. red potatoes, scrubbed and cut into 1/2 inch pieces Sliced carrots to add color and flavor 1 small bunch of fresh dill, chopped Salt and freshly ground black pepper 3 red chard leaves, torn into small pieces 3 lacinato kale leaves, torn into small pieces 2 cups shredded, cooked chicken ( I used hot turkey sausage –1 lb.) Juice of 1/2 lemon
Directions:
Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat until simmering. Add the onion and cook, stirring and adding small amounts of the stock to help steam the onion, for 5 minutes or until the onion is soft and translucent. Add the garlic and cook, stirring, for 1 minute or until fragrant. Stir in the remaining stock, the potatoes, carrots, dill, 1 teaspoon salt, and 1/2 teaspoon pepper, and simmer over medium-low heat until just tender. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat until simmering. Add the chard and kale and cook, stirring, for about 3 minutes or until wilted. Stir them into the pot. Add the chicken (turkey sausage), if using, and heat through, then season with salt and pepper to taste and add the lemon juice. Serve.
MOM’S VEGETABLE SOUP WITH HAM BONE
1/2 cup navy beans 1/2 cup lima beans
1 pkg. Vegetable soup mix 1 – 14.5 oz. Whole tomatoes mashed (use potato masher) A few peppercorns No salt (ham may be salty) 1 small onion (diced) Put the following in after an hour of cooking: Cut up a few carrots 4 or 5 red skinned potatoes (medium size)
Place enough water in pot to cover ham. Bring to a boil then put on simmer for 2 or 2 1/2 hrs.
CHILI CON CARNE– SLOW COOKER– 6 hrs. LOW 1 lb. Ground beef (93% lean)- brown in cooker 1/2 cup chopped onion 3/4 cup water 1/2 cup chopped green pepper 2 stalks celery (sliced) 3 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon hot pepper sauce 1-2 garlic cloves, minced 28-oz can (3 cups) tomatoes, undrained, cut up 10 3/4 oz. Can condensed tomato soup 6-oz. Can tomato paste 4-oz. Can chopped green chilies, undrained 2—15 1/2-oz. Can kidney beans, 1-undrained;1-drained) Chili powder, cumin, Italian seasoning, liquid smoke, Tabasco and Frank’s sauces In medium skillet, brown ground beef with onion; drain. In large saucepan, combine ground beef mixture and remaining ingredients except kidney beans. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hours, stirring occasionally. Stir in kidney beans; simmer until thoroughly heated. Garnish as desired. 6 (1 1/4 cup) servings.
Shrimp and Sausage Jambalaya Ingredients: 2 tablespoons vegetable oil 1 pound andouille (used kielbasa) or other spicy smoked sausage, sliced 1 large onion, diced 1 bell pepper, diced 3 celery ribs, chopped 4 garlic cloves, minced 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 2 teaspoons Creole seasoning 1 (28-ounce) can crushed tomatoes, with juice 4 cups chicken broth 2 cups uncooked long-grain rice (used orzo) 1 pound shrimp, peeled and deveined 4 green onions, chopped Preparation: 1. 1. Heat oil in a Dutch oven over medium-high heat. Add sausage,
and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside. 2. 2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sautĂŠ 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender. 3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
BEANS, GREENS, AND SAUSAGE SOUP
2 teaspoons olive oil 1 large onion chopped 3 large garlic cloves, minced 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 sweet or hot Italian-style turnkey sausages (7 ox) removed from casings and crumbled 1 can (15 1/2 oz.) reduced-sodium chicken broth 1 1/2 cups water 1 package (10 oz) frozen chopped turnip greens 2 cans (12 oz. Each) red kidney beans, rinsed and drained Chopped sweet onion and extra – virgin olive oil, for garnish
In a large, heavy sauce pan or Dutch oven, heat oil over medium heat. Stir in onion, garlic, black pepper and salt and cook, stirring frequently, until onion is tender and translucent, about 5 minutes. Add crumbled turkey sausage and cook stirring often and breaking up chunks with a spoon, until browned and cooked through, 3-4 min.( Add chicken broth, 1 tablespoon at a time, if the pan gets too dry.) When sausage is browned, stir in remaining broth, water and turnip greens. Cover; increase heat to high and bring to a boil. Reduce heat to low and simmer until greens are tender, about 15 min. Stir in beans; cover and cook 8-10 min. Longer, or until soup is heated through the flavors have blended. Ladle into bowls and garnish with chopped sweet onion and drizzle of extra virgin olive oil – 299 calories; 34g. Carbs., 10g. Fat, 22g. Protein.
BEEF-BARLEY STEW 6 servings
1 pound extra-lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups beef broth (I used 2 cans) 2/3 cup uncooked barley 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon pepper 1 can (14 1/2 ounces) whole tomatoes, undrained 1 can (8 ounces ) sliced water chestnuts, undrained 1 package (10 ounces) frozen mixed vegetables 1. Heat oven to 350 degrees. Spray 10-inch nonstick skillet with cooking spray. Cook beef and onion in skilled over medium heat 7 to 8 minutes, stirring occasionally, until beef is brown; drain. 2. Mix beef mixture and remaining ingredients except frozen vegetables in ungreased 3-quart casserole, breaking up tomatoes. 3. Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender.
Russian Green Bean and Potato Soup
Ingredients
1 tablespoon vegetable oil 1 large onion, halved and thinly sliced 4 red potatoes, cubed 1/2 pound green beans, cut into 1 inch pieces 5 cups vegetable, chicken, or beef broth 2 tablespoons whole-wheat flour 1/2 cup sour cream 3/4 cup sauerkraut with juice 1 tablespoon chopped fresh dill Salt and pepper to taste
Directions 1. Heat vegetable oil in a large sauce pan over medium high heat. Stir in the onion and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook the green beans until slightly softened, about 5 minutes. 2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Bacon-Wrapped Pork Tenderloin 1 pork tenderloin (about 1 pound) 3/4 teaspoon kosher salt 3/4 teaspoon black pepper 4 sprigs fresh thyme 4 slices bacon 1 tablespoon olive oil 2 small fennel bulbs, cut into eighths 8 dried apricots, cut in half
Heat oven to 400° F. Pat the pork dry with paper towels. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer skillet to oven and roast for 20 to 25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots. Yield: Makes 4 servings CALORIES 388(53% from fat); FAT 23g (sat 7g); SUGAR 6g; PROTEIN 30g; CHOLESTEROL 100mg; SODIUM 670mg; FIBER 4g; CARBOHYDRATE 16g Real Simple, MAY 2006
Baked Turkey Chops with Sour Cream Sauce 1 pound Honeysuckle White Breast Chops 1 pint fresh sliced mushrooms 2 instant onion soup mix (dry) 1 1/2 cups heavy whipping cream 1 carton low fat sour cream
Instructions: Place Breast Chops on bottom of large baking dish and cover with mushrooms. Mix remaining ingredients in a medium bowl until smooth. Pour sauce over turkey and mushrooms. Bake at 350 degrees, uncovered for 35 minutes (do not open oven). Remove turkey from dish, reserving sauce. Slice turkey, place on a bed of your favorite cooked noodles, pasta or rice. Drizzle with sour cream sauce and mushrooms. Serves 4.
Cabbage Roll Casserole Makes 6 to 8 servings (10) Prep Time: 10 Minutes (20-25) Cook Time: 1 Hour 30 Minutes Ready in: 1 Hour 40 Minutes 2 pounds ground beef ( 1 lb. Beef; lb. pork) 1 cup chopped onion 1 (29 ounce) can tomato sauce 3 1/2 pounds chopped cabbage 1 cup uncooked white rice 1 teaspoon salt 2 (14 ounce) cans beef broth (4 garlic cloves, chopped) [1– 14.5 ounce can whole tomatoes (chopped) 1- 14 ounce can sauerkraut (remove juice and rinse with water) ] Directions 1 Preheat oven to 350 degrees F (175 degrees C). (Use 18 qrt. Roaster). 2. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice , garlic, and salt. 3. In a large skillet, brown beef (and pork )over medium high heat until redness is gone. Drain off fat. 4. Add meat and mix together. Pour mixture into (2) a 9x13 inch baking dish. Or use the Nesco roaster. Place tomatoes and sauerkraut over mixture. Pour beef broth ( 1 can per container) over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir , replace cover and bake for another 30 minutes. (Wash cookwell in sanitary tubs)
CAULIFLOWER CHEESE PIE
“PIE CRUST� 2 cups shredded potatoes 1/4 cup grated onion 1 egg, beaten 1 teaspoon salt 1 tablespoon all-purpose flour 1 1/2 tablespoons olive oil 1 tablespoon vegetable oil 1 onion, chopped 2 cloves garlic, minced salt and pepper to taste 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1 head cauliflower, coarsely chopped 1 1/2 cups shredded Cheddar cheese 2 eggs, beaten 1/4 cup milk 1/4 teaspoon paprika 1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan. 2. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C). 3. To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes. 4. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture. 5. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.
PESTO WITH PORK, NOT PARMESAN Start to finish—20 minutes Servings—4
6 slices thick-cut bacon (preferably smoked) 12 ounces farfalle pasta 2 1/2 cups ( abut 4 ounces) fresh basil 1/ 4 cup pine nuts 3 cloves garlic 1/4 cup extra-virgin olive oil Salt and ground black pepper to taste 1 tomato, seeded and diced In a large skillet over medium-high, cook the bacon until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to paper towels and drain well. Let the bacon cool slightly. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, return it to the pot and set aside. In a food processor, combine the bacon, basil, pine nuts and garlic. Pulse until well chopped. Then, with the processor running, drizzle in the olive oil until the ingredients form a thick paste. Stop the processor and scrape the sides with a rubber spatula as needed. Season with salt and pepper, then pulse again to blend. Add the pesto to the pasta and toss well. Add just a bit of the pasta cooking water and toss again. Serve topped with diced tomato.
Pam’s Eggplant recipe Pre-heat oven to 350 degrees F.
1 medium size eggplant—cut into slices (8) and allow to sweat for 10-15 minutes While the eggplant sweats, add the following to a saucepan and allow to cook until onions are translucent 3-4 cloves of garlic– sliced 1/2 onion chopped Olive oil Add the chopped up ends of the eggplant to the above mixture and pour into the saucepan a small can of tomato sauce (add water if too thick)
Add the eggplant to a hot skillet (with very little EVOO) turn over once. Add some of the sauce to a glass baking dish Place the 8 slices of eggplant into the dish Place a thin slice of Monterey Jack cheese onto to each slice of eggplant In a mixing bowl add some panko crumbs, Italian seasoned bread crumbs, and some shredded parmesan cheese. To the above add enough EVOO to moisten the mixture. Add the mixture to the top of the eggplant/ jack cheese.
Pour the remaining sauce onto the top of the crumb mixture. Place into pre-heated oven and bake for 25-30 minutes. Add fresh basil (ribboned) Enjoy!
Pesto Shrimp Pasta This delectable pasta dish features swirls of tender angel hair, plump shrimp, and grape tomatoes tossed with pesto. Garnish with sprigs of basil just before serving for extra color and a burst of freshness. Prep: 8 minutes; Cook: 15 minutes
Yield: 4 servings (serving size: 1 cup shrimp pasta and 1 tablespoon cheese)
Ingredients 4 ounces uncooked angel hair pasta 6 cups water 1 1/4 pounds peeled and deveined large shrimp 1/4 cup commercial pesto, divided 1 cup halved grape tomatoes 1/4 cup (1 ounce) shaved fresh Parmesan cheese Basil sprigs (optional)
Preparation 1. Cook pasta according to package directions, omitting salt and fat; drain. 2. While pasta cooks, bring 6 cups water to a boil in a large saucepan. Add shrimp; cook 2 to 3 minutes or until done. Drain shrimp; toss with 2 tablespoons pesto and tomatoes. Stir in pasta and 2 tablespoons pesto. Top with cheese. Garnish with basil, if desired.
MOM’S MACARONI AND PORK CASSEROLE
1 LB. GROUND PORK 1 GREEN PEPPER – DICED 1 CUP MACARONI 1 SMALL CAN OF TOMATO PASTE 1 CAN TOMATO SAUCE (LARGE) Pre-heat oven at 400 degrees F. In a large bowl, mix the above ingredients (may want to reserve some of the tomato sauce and add during the cooking time. Put the mixture in a pan sprayed with Pam cooking spray. Sprinkle on top a (loose) tablespoon of brown sugar on top of the mixture. Cook at 400 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. for 45 minutes. STIR OCCASIONALLY –If it appears to be drying out add reserve tomato sauce.
MOM’S CHEESE BALL RECIPE
2-8 oz pkgs. cream cheese (reg. NOT light) 1/4 lb. blue cheese (crumble first it is hard to work in with the other cheeses) 1/2lb sharp cheddar cheese-grated OR preferably 2 jars of Kraft’s “Old English”
1tablespoon Worcestershire sauce (in refrig.) 1 tsp. cayenne pepper 1/2 tsp. salt 1/2 tsp onion powder 1/2 tsp. garlic powder 1 cup chopped pecans or walnuts 1. Allow cheese to reach room temperature. Combine in bowl. (Use pie dough choppers) 2. Beat until well blended. Add next 5 ingredients. Add 1/2-cup nuts (Chill) 3. Shape into ball and roll in remaining nuts.(Place into lazy susan immediately when done)
CHEESY POTATOES
1 bag (24 oz) Southwestern style frozen potatoes 1 cup sharp cheddar cheese 16 oz sour cream 1 can cream of mushroom soup 3 bunches green onions (optional) 1 stick of butter (Land-oLakes) - melted 1 tsp. Basil 1/2 tsp. Garlic powder 1/4 tsp. Pepper PLACE in large Pyrex glass dish
COOK on second rack from bottom at 350 degrees for one hour.
SPICED PICKLED BEETS 2 1/2 cups sliced canned beets, juice reserved 1/2 cup apple cider vinegar 2 tablespoons sugar 2 whole cloves 3 black peppercorns 1 bay leaf 1/2 teaspoon salt 1 small onion, sliced
1 Place the beets into a medium bowl and set aside. 2 In a medium saucepan, combine vinegar and 1/2 cup beet juice and br ing to a boil. 3 Add sugar, cloves, peppercorns, bay leaf, salt and onion, and retur n to a boil. 4 Remove from heat, and pour mixture over the beets. 5 Toss until coated, cover and chill. Serve the beets very cold. Makes 7 servings One reviewer used fresh beets , steamed them until tender, then put them in a large bowl of cold water, and had no pink fingers by peeling them underwater! Otherwise hands turn beet red ! Used one of those rippled french fry cutters to slice them When I made this recipe I did not include the bay leaf or onion; I did , however, included a cinnamon stick as recommended by two reviewers
Green Olive Spread
Ingredients: 6 ounces cream cheese (regular or low-fat), softened 1/2 cup mayonnaise or light mayonnaise 1 cup chopped green salad olives (bits and pieces of green olives in a jar with pimentos) 2 tablespoons liquid from salad olives Dash of ground pepper 1/2 cup chopped pecans
Directions: Combine the cream cheese and mayonnaise in a medium bowl and mix well. Add the liquid from the salad olives and the pepper, then mix. Next, fold in the pecans and salad olives. Now you're ready to spread it on crackers for a delicious snack or make a sandwich using it with lettuce and tomato. If you use light cream cheese, the mixture will not be as creamy, and you might need to add a little extra mayonnaise. The mixture might be a little thin at first, but it will thicken, and it can be kept in the refrigerator for two weeks. - Heloise P.S. For zip, add a teaspoon of chopped fresh jalapeno or a dash of hot sauce
Bailey’s Irish Bundt Cake
For the Cake Vegetable oil spray, for misting the pan Flour, for dusting the pan 1 cup finely chopped pecans 1 package (18.25 ounces) plain yellow or vanilla cake mix 1 package (3.4 ounces) vanilla instant pudding mix 4 large eggs 3/4 cup Bailey’s Irish ream liqueur 1/2 cup vegetable oil 1/4 cup water
For the Glaze 8 tablespoons ( 1 stick ) unsalted butter 1 cup granulated sugar 1/4 cup water 1/4 cup Bailey’s Irish ream liqueur Make the cake: place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist as 12-cup Bundt pan with vegetable oil spray, then dust it with four. Shake out the excess flour. Sprinkle the chopped pecans evenly over the bottom of the pan and set the pan aside. Place the cake mix, pudding mix, eggs 3/4 cup of liqueur, oil, and water in a large bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1 1/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter over the nuts in the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
Bake the cake until the top springs back when lightly pressed with a finger, 48-52 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 12-15 minutes. Meanwhile, make the glaze: Place the butter, sugar, and 1/4 cup of water in a medium-size saucepan. Bring to a boil over the mediumhigh heat, stirring, and let mixture boil for 4-5 minutes, stirring constantly. Remove the saucepan from the heat and stir in the 1/4 cup of liqueur. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a serving plate with raised sides. Using along wooden skewer, poke 16 holes in the top of the cake. Spoon the glaze slowly over the top of the cake. Allow the cake to absorb the glaze scooping up what collects on the plate and spooning it back o9ver the top of the cake. Repeat this process until all of the glaze has been absorbed; it will take about 15 minutes. Slice the cake. Keep it fresh—store this cake, in a cake saver, at room temperature for up to 3 days or for up to 1 week in the refrig. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving. July 7, 2010 Bailey’s Irish Bundt Cake
Humus Pam’s rendition
2 cans of chickpeas– drain and reserve 6 cloves of garlic cut in half 1/4 cup tahini 1/2 tsp. crushed red pepper (cayenne pepper) Roasted red peppers Olive oil 1. Place the two cans of chickpeas into a food processor 2. Place the cut in half cloves of garlic and use pulse to blend .Begin adding the reserve liquid from the chickpeas 3. Add the tahini, roasted red peppers, and cayenne pepper. 4. Continue to run the food processor and drizzle olive oil into the tube of the processor until you have the desired consistency.
PESTO SAUCE
Ingredients 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. 2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices. If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
Mom’s Bread Stuffing with Mushrooms and Bacon yield: Ser ves 12 The turkey's flavors of bacon and sage are repeated in this robust stuffing. Mushrooms, which have long been hunted in the heartland, add a nice touch.
Ingredients
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) (used 12 slices of Italian bread) 3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces 3 cups chopped leeks (white and pale green parts only; about 2 medium) (1 lrg. Onion) 3 cups chopped celery (equal in size to pile of onions) 1 pound mushrooms, sliced (used 2 cans of sliced) 1 1/2 tablespoons dried sage leaves 2 teaspoons dried thyme 1 teaspoon salt 3/4 teaspoon ground black pepper 2 1/2 cups (or more) canned low-salt chicken broth (used stock) 2 large eggs 1 1/2 teaspoons baking powder
Preparation Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Just like Mom’s
Mom enjoying a Chocolate Molten Cake(2005) Grandma Palonder and I
Slovak green beans and zaprashka (roux)
Mom’s handwritten holupki recipe
Mom’s mixing bowl...she made homemade bread for Dad every week A Slovak Easter tradition ~Cottage Cheese Pie