Cooking with Joy: Shirley's Delicious Recipes

Shirley’s Delicious Recipes

withJoy withJoy

Shirley Delman Shirley Delman

ShirleyDelman

Shirley Delman‘s commitment to The Master’s University began over a decade ago. Through the years, she has given financially and faithfully prayed for The Master’s University. Shirley’s heart for the Gospel and unwavering support of TMU has made her a valuable friend of the University. Shirley is also a friend of many other Christian ministries across the United States. Her impact for the Lord through these ministries will continue to touch countless lives for years to come.

In her spare time, Shirley is also a fantastic cook! Over the years, she accumulated countless recipes, some her own, some clipped from magazines and newspapers, and others borrowed from friends. We are happy to share a small selection of these recipes with you. Shirley's own notes, abbreviations and tips are included in this book. Each time you make a recipe from this cookbook, think of Shirley, her love for the Lord and the immeasurable impact she has made on TMU over the years!

Mexican Inspired Mexican Inspired

Tostadas - 8 Tostadas - 8

Beef

Beef Tacos Senior Pico - 10

Vegetarian Pizzas - 11

Vegetarian Pizzas - 11

Burritos - 12 Burritos - 12

Huevos Rancheros - 14 Huevos Rancheros - 14

Nachos - 15

Nachos - 15

Italian Inspired Italian Inspired

Casserole - 20

Casserole - 20

Shirley's Pasta - 22

Shirley's Pasta - 22

Crab Cioppino - 23 Crab Cioppino - 23

Short Ribs of Beef - 24

Short Ribs of Beef - 24

Baked Italian Omelet - 25

Baked Italian Omelet - 25

Spaghetti with Italian Sausage & Eggplant Sauce - 26

Spaghetti with Italian Sausage & Eggplant Sauce - 26

Ravioli Famous - 27

Ravioli Famous 27

Spicy Spinach

Spicy Spinach

xican inspired xican inspired

·Canned refired beans (

·1 small onion (about 1/3 cup)

·1lb. ground beef (or use half ground pork)

·1 clove garlic

·1 teaspoon salt (½ to mash with garlic, half to add)

·1 8-oz. can tomato sauce

·½ teaspoon chili powder

·¼ teaspoon crushed oregano

·Few grinds of pepper

·4 corn tortillas

·Shredded jack cheddar

·Cheddar (¾ cup)

·Lettuce- about 4 hand

·Sour cream thinned w

·Guacamole (page 34)

·Black olives

Note from Shirley: Note: tried with green chili salsa but there was no improvement. 2 corn tortillas are slightly too much. Try with 1 large flour tortilla for each serving!

Directions

1. In a small saucepan, heat beans on slow fire, sauté onions in small amount oil, then drain.

2. Mash garlic with salt, brown with meat, drain.

3. Place back in bowl add tomato sauce, chili powder, crushed oregano and pepper, bring to boil, reduce heat, simmer covered about 10 min. Uncover, continue cooking till most liquid is gone, stirring occasionally.

Toassemble:

Fry 4 corn tortillas in hot oil till crisp, about 15 seconds on the ea. side. Drain on paper towels. Make up 2 at a time, keeping 2 tortillas cov’d. Spread a thin layer of beans over tortilla, top with jack, then beef, then cheddar. Top with lettuce, a then circle with sour cream.

BeefTacosSeniorPico Beef Tacos Senior Pico Beef Tacos Senior Pico

Directions

·2 chorizos

·1 large onion, chop’d

·3 tbsp oil

·1 lb. ground beef

·1 teaspoon chili powder

·2 tbsp white vinegar

·1 teaspoon salt

·

¼ teaspoon pepper

·2 cups enchilada sauce

12 tortillas

Ingredients

Note from Shirley:

1. Peel and crumble chorizos. Sauté onion in oil until limp, add chorizos and beef and sute until beef is crumbly and has lost its redness.

2. Add chili powder, vinegar, salt, and pepper. Stir well and let simmer for a few minutes.

3. Add enchilada sauce, mix well, cover, and let simmer about 1 hour.

4. Meanwhile, fry tortillas in oil and quickly fold them together. Dip in hot oil again, holding the tortilla with tongs. Remove and let cool. As they cool, they should become crisp.

Serves 6 - Garnish with 1 ½ cups shredded

lettuce, 1 cup grated cheddar.

5. When the meat mixture has simmered for an hour, remove cover, and let cook until almost dry. Fill fried tacos and let individuals apply garnishes.

MexicanVegetarianPizzas Mexican Vegetarian Pizzas Mexican Vegetarian Pizzas

Ingredients

·1 tbsp Tomato Paste

·2 tbsp Water

·Pinch of Sugar (optional)

·Flour Tortillas

Toppings

·Mushrooms

·Mozzarella or Jack Cheese

·Green Peppers

·Onion

·Tomato

·Olives

·Oregano

Directions

1. Preheat oven to 500 degrees.

2. Place tomato paste and water on tortilla, using enough to form light coating over each one.

3. Place mushrooms plus thin green pepper strips and sliced onion, tomato over.

4. Top with mozzarella or jack, and oregano.

Note from Shirley: May add olives, also try with zucchini slices. Fresh chile did not add much to this but try with 1 canned chile if on hand.

·¾ cup pinto beans

·1 ½ teaspoon chili po

·¾ c Red Chile Sauce (1 can= 1 cup + 2 tbsp)

·1 lb. ground beef or up to 1 ¼ lb. preferred

·1 teaspoon salt

*Sauce

·1 clove garlic mashed with ¼ teaspoon salt

·8 flour tortillas

·Mixed jack and cheddar cheese (at room temperature)

·1 med.-lg. onion, chopped small

·1 bell pepper

·1 clove garlic mashed with ¼ teasp

·3 tomatoes, peeled and chopped

·1 4-oz. can green chiles, chopped

·1 tbsp olive oil

Note from Shirley: Soak beans in A.M. and make this in evening. It is important to make this dish a day in advance!

Burritos

Directions

1. In morning cover beans with water, soak for about 8 hrs. Discard water, place beans in pan, add 2 ½ cup fresh water and chili powder. Simmer, loosely covered, 1 ½ hrs.

2. Add Red Chili Sauce undrained beans and simmer gently, covered, for 1 hour. Do not add additional water. Be sure beans are tender. Remove half of beans for next day.

3. Brown beef and garlic in skillet, place in colander. Return to skillet, stir in the salt. Add ½ beef mixture to ½ bean mixture for next day. Add the remaining half to the beans.

4. For Sauce, cook onions thru garlic in the oil for a few min. Add tomatoes and chiles, simmer covered 15 min. Add ½ bean to mixtures. Simmer for 1 hour.

5. When ready to serve heat tortillas in about ½" oil. Place ½ cup or little more (measure) on half tortilla, sprinkle with combined cheese, fold over other half. Make up 2 at a time, keeping mixture on low heat.

·1 onion

·1 red bell pepper

·½ chile

·1 clove garlic

·1 tbsp of vegetable or sunflower oil

·1 small bunch of cilantro

·1/8 tbsp ground cumin

·1 14 ½ oz. can chopped tomatoes

·1 tbsp chipotle paste

·1 14 ½ oz. can pinto beans, drained

·2 large eggs

Ingredients

1. Halve and slice onion. Chop red bell pepper. Slice chile and crush garlic.

2. Heat medium skillet over low heat, then add oil. After 1 minute, add vegetable oil & stir well.

3. Cook gently for 10 minutes or until softened.

4. While cooking, finely chop cilantro stalks. Stir stalks and cumin into the pan, then cook for another 3 minutes until it smells fragrant.

5. Stir tomatoes through beans into pan, simmer for 5 minutes or until tomato juices have thickened a little. Season with salt and pepper.

6. Preheat broiler. Crack an egg into a small cup, use a spoon to make indentation in sauce, then slide egg in.

7. Cover pan, cook gently until eggs are still runny.

8. To serve, roughly chop cilantro leaves and sprinkle over pan. May serve with warm tortillas.

Nachos Nachos Nachos

Directions Ingredients

·1 to 2 cans (1 lb. each)

Refried Beans- CHB brand

·1 lb. Beef (or ½ lb. of beef mixed with ½ lb chorizo)

·½ teaspoon of Salt

·1 can (4 oz) Chiles

·8-9 oz Jack Cheese

Shredded

·1 can (7 oz) Green Ch

Salsa

·Garnish with black olives & chives.

1. Preheat Oven to 400 degrees (F).

Note from Shirley: This dish is best on the first day only, so do not make it up in advance. Also do not over-bake as the cheese will toughen. Be sure to use a full amount of cheese. Bake a few minutes less if not baking whole dish.

Wampler’s nchiladas Wampler’s nchiladas

Wampler’sW drf lEnchiladas

·6 thin corn tortillas

·1 clove garlic mashed with ½ teaspoon salt

·1/3 cup onion, chopped

·1 lb. of slightly over ground beef

·1 8-oz. can tomato sauce

·½ teaspoon oregano

·½ teaspoon salt, 25 grinds of pepper

·8 oz. Water (may use half Green Chili Salsa)

·½ teaspoon cumin

·2 tbsp flour mixed with ¼ cup water (orig. 3 tbsp flour) olives, green onions, stuffed olives (optional cheddar cheese)

Enchiladas

Directions

1. Sauté onions lightly in small amount of bacon fat or oil, remove to colander.

2. Add ground beef and garlic paste. Remove.

3. Pour flour water into pan, bring to boil, lower to simmer and cook uncovered until thick, about 20-30min.

4. Heat oven to 350.

5. Dip tortillas briefly into hot mixture, being sure to totally submerge them. Place on greased baking pan.

6. Spoon a scant 1/3 cup mixture on half of tortilla, add a thin layer of olives and green onion, if using then a thin layer of cheese.

7. Fold another half over filled half. Continue. After all is made, sprinkle tops lightly with additional cheddar.

8. Bake about 15 min., uncovered, smear a little sauce over tops before baking, till heated thru.

9. Sprinkle tops lightly with additional cheese, bake another 5 min. Orig. used a spoon (not slotted) to spoon on mixture. Use a minimum of sauce with mixture.

Italian inspired Italian inspired

Italian Casserole Italian Casserole

Meatfilling Spinachfilling

·1 small onion, chopped small

·1 clove garlic, minced

·1 small can mushrooms, drained

·

½ can tomato sauce

·½ can tomato paste

·1 cup water

·¾ teaspoon mixed Italian herbs

·¾ teaspoon salt

·¼ teaspoon pepper

·¼ teaspoon sage

·¾ teaspoon salt

·3 tbsp salad oil

·¼ cup chopped parsley

·1 pkg frozen chopped spinach, thawed

·1 cup soft breadcrumbs

¼ cup grated Romano cheese

Macaronifilling

·½ lb. butterfly macaroni

rections

1. Grease lightly large Pyrex dish.

2. In Desco pot, sauté onion until transparent, add garlic and beef. Brown beef lightly.

3. Drain all in colander.

4. Add remaining ingredients; simmer for 1 hour.

5. Use packed measure of parsley and bread.

6. Mix ingredients together well.

7. Spinach should be drained in colander but not pressed dry— just the amount of liquid that runs off.

8. Cook in boiling salted water a scant 10 minutes; drain.

9. Place ½ macaroni evenly over bottom of plate.

10. Top with ½ of spinach mixture, then half of beef mixture. Repeat.

11. Place piece of foil loosely over dish.

12. Bake in 350-degree oven for 30 minutes, then remove foil and bake an additional 10 min.

Shirley’s Pasta Bake Shirley’s Pasta Bake

Shirley’sPastaBake

Ingredients

·6 tbsp olive oil

·16 oz spinach linguine

·1 cup chopped fresh basil, divided

·4 garlic cloves, minced

Directions

1. Cook pasta; drain

2. Combine in processor tomatoes through pepper, Process.

3. Cook onion and ground beef over medium-high heat

·

½ teaspoon red pepper, dried and crushed

·

½ cup dry white wine

·1 cup grated pecorino-Romano

4. Stir in tomato mixture and bring to a boil

5. Reduce heat, cook covered for about 10 minutes

6. Preheat oven to 375 degrees

7. Combine mixtures, baked covered for 30 minutes

8. Uncover, spread on cheese, and cook for another 5 minutes.

Italian Crab Cioppino Italian Crab Cioppino

ItalianCrabCioppino

Ingredients

·1 lb., 12 oz cans of Italian tomatoes (2)

Directions

1. Pour tomatoes into pot, bring to a boil, simmer uncovered for 25 minutes.

·2 large garlic cloves, peeled

·1 large onion, peeled and quartered

·2 oz. can anchovy fillets

·¼ bunch parsley, finely chopped

·1 tbsp oregano

·2 teaspoon sugar

·2 teaspoon butter

·1 ½ to 2 lb. cracked crab

2. Put garlic, onion and anchovies through food grinder, using finest blade, or chop in blender.

3. Add ground onion mixture, parsley through butter to tomatoes.

4. Simmer gently for 1 ½ hours.

5. Cover if the sauce becomes thick as desired but simmer uncovered to thicken sauce otherwise.

6. Stir now and then.

7. Add crab, cover and simmer for 20-30 minutes longer.

·Linguini pasta

8. Serve hot over linguini that has been cooked until barely tender and still slightly chewy.

·2 lb. short ribs

·1 clove garlic

ShortRibsofBeef

Short Ribs of Beef Short Ribs of Beef

Directions

1. Stuff ribs with thin slivers of garlic.

·2 tbsp. of bacon fat or short

rib fat

·

·

½ teaspoon salt

¼ teaspoon pepper

·1 small onion, chopped

·1 cup canned bouillon

·1 cup water

·4 medium potatoes

2. Roll in flour and brown in bacon fat or short rib fat, slowly.

3. Add ingredients through bouillon and add 1 cup of water.

4. Cover and bake in Desco pot in 300degree oven for 1 hour.

5. Turn heat off and let sit for 1 hour.

6. Add potatoes after turning off heat.

7. Serve with peas and carrots if on hand.

Baked Italian Omelet Baked Italian Omelet

Ingredients

·8 beaten eggs

·1 cup ricotta cheese

Directions

1. In large bowl, combine eggs and ricotta; beat until just combined.

·

½ cup milk

·

½ tsp. basil, crushed

2. Stir in milk with all ingredients through pepper.

3. Fold in spinach with the rest of the ingredients.

·

¼ tsp. salt

·

¼ tsp. fennel seed, crushed

4. Spread evenly in greased 3 qt. rectangular baking dish.

·

¼ tsp. pepper

·1 10-oz. pkg. frozen chopped spinach

·1 cup chopped tomatoes

·1 cup shredded mozzarella

5. Bake 325 degrees for 30-35 minutes or until knife inserted near center comes out clean.

6. Let stand 10 minutes.

·

½ cup thinly sliced green onion

·

Spaghetti with Italian Sausage Spaghetti with Italian Sausage & Eggplant Sauce & Eggplant Sauce

SpaghettiwithItalianSausage & Eggplant Sauce

Ingredients

·1 1b Italian Sausage

·1 fresh eggplant (½ lb.)

·2 large cloves of garlic, mashed

·10 springs parsley leaves

·3 tbsp olive oil

·½ cup butter

·2 oz salt pork, diced (optional)

·¼ lb. onions, diced

·1 teaspoon salt

½ teaspoon black pepper

·3 green peppers, sliced thinly

·3 large tomatoes chopped

·Fine spaghetti

·Cheese

Directions

1. Remove casing from sausage and cut meat into small pieces

2. Wash and dry eggplant but for not peel.

3. Cut into 6 crosswise slices and then into ½ inch cubes. Chop garlic and parsley together.

4. Combine oil, butter, salt pork in saucepan, heat

5. Add onions and cook till medium brown

6. Add sausage and brown for 10 minutes.

7. Add garlic, parsley, salt and pepper, and cook for 10mins more

8. Add green pepper and eggplant cubes, stir and cook for 5mins, slowly

9. Taste to see if sauce is cooked and add mo

10. Cook 4 oz spaghetti per person in boiling water about 12mins or till done.

11. Drain well, place in large bowl

12. Pour sauce over it, sprinkle with cheese

Note from Shirley: TRY THIS!!

Ravioli Famous Ravioli Famous Ingredients

·1 recipe egg noodle dough (try with half semolina or loose sheets)

·1 small onion, finely chopped

·2 tbsp oil

·1-2 cloves garlic crushed

·1 lb. ground beef

·2 tbsp grated parmesan

·2 tbsp chopped parsley

·1 teaspoon salt

·Dash nutmeg

·1 lb. fresh spinach, cooked and chopped

·2 eggs

·1 recipe salsa pomodoro

nion in oil till soft, add garlic, sauté 1 minute longer f, turn p heat, and brown place in mixing bowl.

Directions

eese through eggs, mix with fork till combined dough into 2 pieces, roll each to a rectangle of 1/8 inch thickness heaping tsp filling at 2-inch intervals on one of the sheets of dough. pastry brush dipped in cold water, dampen a line on the space en the fillings to help seal the ravioli later.

illings with other sheet of dough. With finger, press down between llings to seal them in.

uted wheel, cut ravioli in 2-inch squares. Seal edges firmly by ing all around with finger or fork.

violi aside on well-floured wax paper until all are made. few at a time in plenty of boiling water, salted, 8-10 minutes. ve with slotted spoon, boil the remainder

thin layer of tomato sauce in baking dish; put single layer of i in dish loosely. Cover with tomato sauce ore ravioli and cover with sauce to keep from sticking. Pour any er sauce over top.

overed with foil at 325 degrees for 15-30 minutes depending on how t is when put in.

SpicySpinachLinguineB.A.

Spicy Spinach Linguine B.A. Spicy Spinach Linguine B.A.

Directions

1. Cook linguine ill just tender

·6 tbsp olive oil

·16 oz spinach linguine

·1 cup chopped fresh basil, divided

·4 garlic cloves, minced

·½ teaspoon red pepper, dried and crushed

·

½ cup dry white wine

·1 cup grated pecorino-Romano

2. Drain, reserving 1 cup liquid. Return pasta to pot.

3. Heat oil in heavy skillet.

4. Add ½ cup basil, garlic, and red pepper; stir 1 minute

5. Add wine, boil 3 minutes till slightly reduced.

6. To pasta, add mixture from skillet, remaining basil and ½ cup of cheese.

7. Toss over medium heat till sauce coats pasta, adding reserved pasta liquid by ¼ cupful, if dry. Season with salt and pepper and finish off with sprinkling with remaining cheese.

Salads & Sides Salads & Sides

Shirley’sAmbrosiaSalad Shirley’s Ambrosia Salad Shirley’s Ambrosia Salad

Ingredients

·1 cup seedless grapes

·1 cup mandarin orange sections

·1 cup pineapple chunks

·2 medium delicious red apples

·

½-cup halves maraschino cherries

·1 cup halved green cherries (optional)

·1 tbsp sugar

·

½-cup flaked toasted coconut

·1 cup sour cream

·2 tbsp mayonnaise

·1 tbsp light cream

·Lettuce

·1/2-cup almonds, toasted

Directions

1. Combine grapes with cherries in wide bowl. Sprinkle with sugar. Toss lightly

2. Add finely chopped toasted coconut and toss again.

3. Mix sour cream with mayonnaise and cream. Beat with rotary hand beater, then fold into fruit

4. Divide among 6 lett plates and sprinkle the toasted almond

5. Serve Immediately

Note from Shirley: Do not add dressing till ready to serve!

PineappleJewelSquares

Pineapple Jewel Squares Pineapple Jewel Squares

Directions

1 8 ¾ ounce can crushed pineapple

1 3-ounce package of orangepineapple flavored gelatin

1 1/4 cup boiling water

1 3-ounce package cream cheese, softened to room temperature

3 tbsp of sugar

1/2 teaspoon of vanilla

1/4 teaspoon grated orange peel

1 cup sour cream

Ingredients

Note from Shirley: Original recipe called for graham cracker crust and was served as a dessert. Liked better as a salad.

1. Thoroughly drain pineapple, reserving ½ cup syrup

2. Dissolve gelatin in boiling water and add pineapple syrup; allow to cool

3 Meanwhile, place cream cheese in mixer and cream on low speed for a few minutes

4. Add sugar, vanilla, and orange peel, blending well

5. Stir in 1/2 cup of the gelatin into the drained pineapple; set aside to reach room temperature

6 Gradually blend the remaining gelatin into the cream cheese mixture; stir in the sour cream till sticky-firm, about 1-hour in refrigerator

7. Then spoon the reserved pineapple mixture evenly over the top with the tip of a knife to cover the surface, Chill for several hours

8. Cut into squares and lift out with spatula

Zucchini & Tomato Provençale

2 tbsp butter

1 clove garlic, crushed

1 zucchini, sliced ½" thick

1 large tomato, cut in ¼" slices

Black pepper

Melt butter with garlic in a skillet. Add Z and tomato slices. Cook over medium heat till vegetables are tender and have absorbed the butter, about 5 minutes. Do not overcook! Chill and sprinkle with pepper before serving.

Sunset’s All-Time Favorite Guacamole

1 ripe avocado (about ¾ lb.)

1/3 cup chop’d firm ripe tomato

2 tbsp minced shallots or onions, rinsed & drained

1 tbsp lime juice

1 tbsp chop’d fresh cilantro

1 clove garlic, minced

2 tbsp minced fresh jalapeno chili

Salt to taste

Place peeled avocado in a bowl. Add remaining & mash with a potato masher till coarse texture

Avocado Salad

1 ½ teaspoon each chili sauce, water, butter, sugar

¾ teaspoon vinegar

½ teaspoon Worcester

2 baked bacon slices (optional)

1 ripe avocado, halved

Lemon juice

Lettuce leaves

Combine chili sauce thru Worcester. In a small pan, heat over boiling water. Spoon sauce over, then sprinkle with crumbled bacon if using.

Serve on lettuce leaves

Delicious Crisp Zucchini Sticks

1 medium- large zucchini, unpeeled

Flour, Salt and Peper, Oil

1 egg

1 tbsp milk

Packaged cracker meal/seasoned breadcrumbs

Slice the dry end of the zucchini. Cut in half lengthwise, then in stick; cut stick about 2” long, with about ¾" at base in pyramid form.

First dip in seasoned flour, then slightly beaten egg mixed with milk, then roll in crumbs. Dry.

Fry in oil about 3 minutes on each side. Sprinkle lightly with lemon juice. May use oil and butter.

·3 Russets, peeled & quartered lengthwise

·2 tbsp unsalted butter

·3 garlic cloves, finely chopped

·¼ to 1 cup cream (try skim cream)

·3 tbsp olive oil divided

·4 cup thinly sliced onion

·3 large cloves garlic, chopped

·1 tbsp chopped fresh thyme

·1 teaspoon rosemary

·2 lb gold potatoes, peeled, cut thick & round

·

½ teaspoon salt & ½ teaspoon pepper

·1 ¼ cup chicken broth

1 Heat 2 tbsp oil in skillet over med-hi heat. Add onions and sprinkle with salt and pepper. Sauté till onions are golden. About 8 min, adding garlic toward end.

2. Add thyme and rosemary, sauté for 2 min. This can be done 2 hrs. ahead. Let it stand at room temperature.

3. Preheat oven to 425. Brush 11x7x2 pan with oil. Arrange 1/3 potatoes in dish. Sprinkle with salt and pepper. Top with half onion mixture. Repeat. Top with potatoes. Pour broth over. Sprinkle with 1 tbsp oil. Cover dish with foil.

4. Bake about 25 min till tender and top is golden Let stand 10 min

Pasta Sala Pasta Sala

BestPesto PastaSala Best Pest Best Pest

Ingredients

·¼ cup pine nuts

·2 cloves garlic

·1 lb. bow ties

·¼ cup olive oil

·3 cup basil leaves (1/4 lb.)

·1 cup baby spinach (1 oz)

·½ teaspoon pepper

·Juice from 1 lemon

·1 oz parmesan, grated

·6 tbsp mayo

·1 pint cherry tomatoes (opt

Directions

1. Bring 4 quats water to boil.

2. Toast nuts, add garlic to boiling water and cook for 1 minute.

3. Remove garlic. Add pasta to boiling water, cook until tender.

4. Drain, reserving ¼ cup water.

5. Toss pasta with 1 tbsp oil, spread on single layer on rimmed baking sheet.

6. Cool about 30 minutes.

7. When garlic is cool, peel, and mince

8. Place ¼ cup nuts and oil and process until smooth

9. Add cheese and mayo

10. Add to paste with pesto and reserved water, 1 tbsp at a time

11. Fold in nuts and tomatoes

1 can (10 ½ oz.) Consommé water

1 3-oz package lemon gelatin

2 ½ teaspoon vinegar

2/3 cup drained julienne style beets

1 cup finely shredded cabbage

1 tbsp grated onion

1 teaspoon salt & dash of pepper

Lettuce

sour cream dressing (recipe below)

Heat the consommé and enough water to make 2 cups liquid. Pour liquid over gelatin and stir until dissolved. Add vinegar and chill until syrupy. Stir beets and ingredients through pepper, into chilled gelatin. Turn mixture into 8inch square pan. Chill until firm. Unm on shredded lettuce, top with dres

Sour Cream Dressing

1 cup sour cream

1 teaspoon sugar

2 tbsp mayonnaise

¼ teaspoon lemon juice

Pinch of salt

Mix Ingredients, stir well. Chill.

2 delicious apples

2 bananas

Jellied Beet and Cabbage Salad (Sunset Famous) Confetti Waldorf Salad

2 teaspoon lemon juice

12 colored marshmallows

Favorite Recipe

5 maraschino cherries, halved

3/4 cup walnuts, diced

1/2-pint sour cream

2 teaspoon sugar

1 1/2 tbsp maraschino cherry juice

Place apples and bananas in a bowl and sprinkle with lemon juice Add cherries and walnuts. Gently mix. Blend sour cream, sugar, and cherry juice. Pour over salad and toss. Serve in lettuce cups

Irma

Seilhert’s

3/4 cup cooking oil

1 egg

Salad Dressing

Note from Shirley: Nice to use on assorted greens; lettuce, romaine, endive. Fresh orange slices or mandarin oranges, sliced purple onion, toasted sesame seeds, or avocado slices

Acapulco Corn

Ingredients

·2 tbsp butter

·3 cups chopped onion

·3 cups corn cut from cob

·¼ cup water

·½ cup sour cream

·1 cup jack cheese

·2 diced jalapeno peppers

·¾ tsp salt

·¾ tsp pepper

Directions

Sauté onion in butter. Add corn and water. Cook for 5 minutes over medium heat, stirring once. Remove cover and reduce liquid. Stir in remaining till cheese melts. Serve!

Creamy Cabbage Slaw

Ingredients

·¼ cup mayonnaise

·1 teaspoon horseradish

·1 teaspoon sugar

·1 teaspoon cider vinegar

·¼ teaspoon caraway seeds

·1/8 teaspoon celery seeds

·1/8 teaspoon salt

·1 Medium Cabbage

Directions

For dressing add mayonnaise, horseradish, sugar, cider vinegar, caraway seeds, celery seeds, and salt together in a bowl put aside. Remove core from cabbage, shred finely. Mix all together ½ hour before serving.

Potatoes

Baked Potato with Crispy Skin

Bake potatoes the normal way. Cut each completely in half lengthwise and scoop out clean. Brush the remaining shell with melted butter inside and out. Sprinkle shells with coarse salt and place on oven racks @ 350, 1520 min. or till crisp and brown. Place potato insides in a bowl mix in 1 generous teaspoon of butter, 1 tbsp of cheese, and 1 tbsp of milk, season with salt and pepper, replace in shell. Put in oven to brown.

Delicate Corn Fritters

·Fresh corn from 2 ears (about 1 ¼ cups)

·1 egg, separated

·2 tbsp flour (1 tbsp for canned corn)

·¾ tbsp sugar

·1/8 tbsp salt

·Few grinds pepper

·1 tbsp melted butter

1. Scrape off enough kernels for the above amount (if using canned, drained well).

2. In mixer, beat yolk well, then beat in flour thru pepper.

3. Add corn and mix well; stir in melted butter

Velvety Mashed Potatoes

Cook pared potatoes in boiling water until soft. Drain off water. Shake over low heat until potatoes are white and mealy. Mash or press potatoes through a ricer. Add butter, salt, dash of pepper, and milk. Stir to blend, then beat very well until white, fluffy, and smooth as velvet/ Keep hot over hot water until ready to serve. Pile lightly in hot serving dish; make depression in center, put in dab of butter. Sprinkle lightly with paprika.

4. Beat white stiff, 100 turns with hand beater: fold carefully into mixture.

5. Heat large griddle on popcorn heat. Grease lightly with oil.

6 Put only 3-4 on griddle at one time after ge y of

Note from Shirley:

This amount serves 1 as a light meal or 2

as a vegetable side dish.

TheLateKingDavid'sLatkes The Late King David's Latkes The Late King David's Latkes

Directions

·2 ½ lb. Idaho potatoes

·1 lg. yellow onion quartered

·2 eggs lightly beaten

·

¼ cup matzo meal

·4-5 teaspoon fresh parsley

·

·

½ teaspoon salt

¼ teaspoon pepper

·Approx. 2 cup olive oil

·1 jar (16 oz.) applesauce

Ingredients

Note from Shirley: Makes 16. - Serve with applesauce.

1. Scrub potatoes w/ brush.

2. Pulse onion till in tiny pieces.

3. Shred potatoes, place in lg. bowl w/ colander. Dump in onion bits and mix all with hands, squeezing the potato mixture out as you work.

4. Pour out the liquid from the bowl but leave starch that clings to the bowl. Dump in the shredded potato and onion mixture. Add ingred. thru p. sit about 10mis

5. In lg. cast iron skillet, pour in ¼" oil. Over high heat, get oil very hot but not smoking.

6. Using ¼ C measure start spooning batter into skillet. Flatten ea. with metal spatula to 4-5" dia.

7. Reduce heat to medium and cook till golden brown, turn and brown other side about 5 minutes.

8. Remove and place over several thicknesses of paper toweling. Then put in oven at 200

Breakfast Breakfast

Breakfast Potato Burritos

Ingredients

·2 teaspoons corn oil

·½ cup chopped onion

·½ lb. potatoes, cooked until just tender

·½ cup roasted, peeled and chopped green chili

·4 extra large eggs, beaten

·½ cup shredded sharp

cheddar

·6 flour tortillas, warmed

·1 cup salsa

Directions

1. Heat oil in large heavy skillet. Add onion and sauté for 2 minutes over medium heat.

2. Add potatoes and cook 2 minutes then add chile and cook 2 minutes more. Stir vegetables occasionally.

3. Add eggs, stir in. Sprinkle cheese over pan and cover with lid.

4. Divide eggs and vegetable mixture among tortillas.

5. Roll into burrito shape and place on warm platter.

6. Cover with slightly damp tea towel and keep warm in oven until ready not serve. Place on warm plates and pass salsa.

Baked Apple

French Toast

Ingredients

·½ cup of butter and brown

sugar

·1 tbsp. of water

·3-4 large green apples (Granny Smith)

·2 eggs

·1/3 cup of milk

·1 ½ tbsp. of vanilla

·2 ½ slices of bread (1” thick)

·Cinnamon

Directions

1. Melt together the butter, sugar and water.

2. Slice apples, leaving skin on, and simmer in butter mixture for 1-2minutes.

3. Pour in 9x13 pan and allow to cool.

4. Beat eggs through vanilla.

5. Slice bread in halves and layer apples to cover whole dish.

6. Pour egg mixture overall, being sure all bread is wet.

7. Sprinkle with cinnamon.

8. Bake 350 for 40-45 minutes, until golden brown and puffy.

Jackie’s Mexi Breakfast B&B

Ingredients

½ lb. beef or pork chorizo

4 T butter

12 corn tortillas

6-8 eggs, beaten

1 C diced tomatoes, drained

1 medium bell pepper, diced

1 small onion diced

1 C shredded cheddar

Sour cream, guacamole, salsa

Directions

1. 2. 3. 4.

Brown chorizo, then remove. Add butter and the tortillas torn into 1” pieces. Warm to soften.

Add chorizo to egg mixture and fold in diced vegetables.

Pour over top and cook in skillet, stirring occasionally till eggs are set.

5. 6. guacamole.

Sprinkle with cheese and cover till melted.

Serve with sour cream and

Breakfast Fruit Salad (Country Fair Winner)

·1-pint strawberries, halved

·1-pint blueberries

·1 cup seedless grapes

·1 cup honeydew melon balls

·1 cup cantaloupe melon balls

·1 cup fresh pineapple chunks

·3 tbsp fresh lime juice

·1/4 cup honey

·1 teaspoon poppy seeds

·2 tbsp finely chopped candied ginger

Combine dressing, pour over fruit, and gently toss. Cover and chill till serving time.

Banana Buttermilk

Pancakes

Ingredients

4 eggs

2 cups flour (white)

2 cups whole wheat flour

4 cups buttermilk

½ cup veg. oil

¼ cup sugar

4 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon nutmeg

4 ripe bananas, mashed

Directions

Beat all ingred. till smooth.

The more air in the batter the lighter the pancakes. Pour by ¼ cup on greased griddle.

Blueberry Cornmeal

Pancakes

Ingredients

½ cup + 2 tbsp flour

½ teaspoon baking powder

2 tbsp sugar

¾ teaspoon baking soda

1/8 teaspoon salt

1 cap cinnamon

½ cup sifted cornmeal

1 cup buttermilk

1 teaspoon vanilla

1 ½ tbsp butter, melted

1 extra lg. or lg. egg

*Cinnamon sugar or jam for topping

Directions

Mix dry. Combine egg, liquid, vanilla, butter. Divide mixture in half. Used pan + griddle.

·

Cornmeal Pancakes

½ cup white or yellow cornmeal

·1/8 teaspoon salt

·1 tbsp butter

·1 tbsp sugar (use brown sugar packed)

·½ cup boiling water

·¼ cup milk

·½ egg

·¼ cup flour (+2 tbsp needed)

·1 teaspoon baking powder

(also try adding pinch of baking soda)

1. Combine cornmeal thru sugar in bowl. Pour boiling water over and mix well to

2. Beat egg wit

*Try 1/3 cup

3. Sift together

cornmeal m

4. Heat griddle

brush befo

Note from Shirley: Orig. used ½ cup boiling water plus ¼ cup milk but mixture was quite loose. Added 2 tbsp flour and it was fine! Also, orig. used honey but try with brown sugar packed.

Cottage Cheese Pancakes

Ingredients

2 eggs, beaten

¾ C cottage cheese

1 ½ T oil (corn oil)

4 T flour, fluffed, unsifted

1/8 t b.p.

Pinch of salt – add ½ t as needed

Directions

Beat all ingred. till smooth.

The more air in the batter the lighter the pancakes.

Pour by ¼ cup on greased griddle.

Top with cinnamon sugar

Ricotta Pancakes

Ingredients

2 eggs, separated

½ cup ricotta

3 tbsp small-cured cottage cheese

(A.D. preferred)

1 tbsp sugar

Pinch salt

1/3 cup white flour (unsifted)

¾ teaspoon baking powder

2 tbsp milk

Directions

First, separate eggs, placing in 2 bowls. Beat yolks, combine remaining ingred. Beat whites till stiff but not dry. Fold into yolk mixture. Butter the pan! Serve with cinnamon sugar

*Start with 2 tbsp of milk and add more if necessary

Austin’s Gingerbread Pancakes

Ingredients

·2 cups flour

·1 teaspoon soda

·

Directions

1. Preheat oven to 200.

½ teaspoon baking powder

·1 teaspoon salt

·1 teaspoon ea. cinnamon & ground ginger

·

½ teaspoon nutmeg

·¼ teaspoon cloves

·3 lg. eggs

·¼ cup dark brown sugar

·

·

½ cup buttermilk

½ cup water

·¼ cup brewed coffee (not espresso)

·6 tbsp butter melted or cooled

veg. oil for brushing griddle

2. Whisk together flour thru spices in lg. bowl.

3. In another bowl, whisk together eggs and brown sugar till smooth.

4. Whisk in buttermilk thru coffee till combined; Add to flour mixture, whisking till combined.

5. Whisk in melted butter.

6. Heat dry griddle till drop of water dances over surface, then brush with oil. Use ¼ cup measure for each.

Transfer to oven.

Soups Soups

SouthwestCh k Southwest Ch Southwest Ch

·8 oz. skinned & boned chicken breast

·¼ cup small, diced onion

·2 garlic cloves mined

·3 cups chicken broth

·1 1lb. can corn

·15oz. can black beans- rinsed & drain

Note from Shirley: Original recipe called for

¼ teaspoon cumin, ¼ teaspoon salt, 1/8 teaspoon chili powder, pinch red pepper, ground.

·15 oz. can Mexican style stewed tomat , p

·3 6” corn tortillas, halved, stacked, and cut into ½" thick strips

·2 tbsp chopped cilantro

1. Heat oil in large pot over medium heat. Add chicken (plus bones, if any) and cook for a few minutes until opaque, stirring frequently. Drain any excess fat.

2. Add onion and garlic, stir for a couple minutes. Stir in broth, undrained corn, beans, and tomatoes. Increase heat, bring to boil, reduce heat, cover loosely, simmer 15 minutes.

3. Meanwhile, spread tortilla chips in a single layer on baking sheet. Bake in 450 for over 5 minutes, stirring once, till crisp and lightly browned.

4. Just before serving, stir cilantro into soup and ladle into warm bowls. Top with the tortilla strips.

I n g r e d i e n t s

i r e c t i o n s

ChaletSuizoGarlicSoup

Chalet Suizo Garlic Soup Chalet Suizo Garlic Soup

·16 cloves garlic, minced

·1 white onion, sliced thin, then halved

·¼ cup butter

·1 large to ·4 cup chi

·25 grinds

·Cheese

1. Sauté

2. Add g

3. Stir in

4. Add b

5. Bring

6. Serve

Note from Shirley: If you have fresh parsley or cilantro on hand, be sure to sprinkle on top of soup before serving. To loosen skins from garlic, cover with water and bring to boil; drain, skins will come off easily.

Mama’sSupremeVegetableSoup Mama’s Supreme Vegetable Soup Mama’s Supreme Vegetable Soup

Ingredients

·¼ cup barley

·½ cup dried limas

·½ cup dried yellow split peas

·1 small can tomato sauce

·2 soft tomatoes (optional)

·1 pkg. frozen mixed vegetables

·4 qt. water

·½ cup farfel or broken noodles or ¼ cup rice

·1 ½ lb. flanked

·2 marrow bones

·1 large onion

·2 carrots

·3 stalks celery

·1 parsnip root

·1 tbsp salt

·1 teaspoon pepper

Directions

Note from Shirley: Make this day before planning to serve, so it can be chilled, and fat removed. Keep boiling water handy to add to soup if water evaporates while cooking. Also, you may wish to thin the soup out the following day, as it tends to thicken, and this may be done with tomato juice. Meat is delicious and served as an entire meal.

Fresh Cream of T Fresh Cream of T

FreshCreamofT t S

·4 cups chopped fresh tomatoes

·1/3 finely chopped onion

·2 tbsp butter

·2 ½ tbsp flour

·½ teaspoon sugar

·1 large bay leaf

·6 sprigs of fresh parsley

·Dash of thyme

·3 ½ cups cream

·Salt & Pepper to taste

·Croutons

Directions

1. Cook fresh tomatoes and onions, about 20 min. Put mixture through the blender and keep warm.

2. In another pan, heat butter, blend in flour which has been mixed with sugar; when blended, gradually add tomato puree, stirring constantly.

3. Also add a bouquet of garnish consisting of bay leaf, fresh parsley and thyme, and cook over a gentle flame until thick.

4. In another pan, heat scalded light cream.

5. Remove garni bouquet from first pan, stirring briskly, add puree to scalded cream.

6. Taste for seasoning and then add salt and white pepper to taste. Serve with croutons.