Useless thing to Know

This file contains items of dubious interest. All of them Useless (but interesting) things to know.

Table of Contents:

last updated 10/14/2014



 

Almond Cookies

One cup butter or margarine
one half cup sugar
two cups flour
one fourth tsp salt
one tsp almond extract

Cream butter & sugar. Add salt and flour. Chill dough. Form into one inch balls and roll in sugar. Stamp with cookie stamp. Bake at 350o twelve to fifteen minutes.

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Baked Ziti

3 cups (8 oz.) RONZON! (or equal) Ziti, uncooked
3/4 lb. ground beef or sausage or vegetarian crumbles
3 cups (about 28 oz. jar) spaghetti sauce
1 3/4 cups (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Grated Parmesan cheese

Heat oven to 350oF. Cook pasta according to package directions for 8 minutes; drain. Meanwhile, in a large skillet over medium heat, brown meat until thoroughly cooked; drain. Stir in spaghetti sauce; simmer 10 minutes. In a small bowl, stir together ricotta cheese, 1 cup mozzarella cheese and seasonings; set aside. Toss hot pasta with meat sauce. In 13 x 9 x 2 inch baking dish, spoon one-half pasta mixture; spread cheese mixture over top. Layer remaining pasta; sprinkle with remaining mozzarella and parmesan cheese. Cover loosely with foil; bake 25 minutes. Remove foil; bake 5 minutes or until hot and bubbly. 7 servings.

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Barley Casserole

1 stick Butter
1 cup quick cooking barley
1 medium onion, chopped
1/2 cup slivered almonds
1 2oz. package onion soup
2 cups chicken broth
1 can (bottle)(approx. 4.5 oz.) mushrooms pieces
1 can water chestnuts, sliced

Heat butter, add barley, onion and saute until light, Add remaining ingredients including the liquid from all cans and/or bottles. Stir well. Place in casserole and bake 350o for 1 hour. Add more liquid if necessary. Serves 6 to 8.

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Boston Baked Beans

2 cups dry navy beans (1 pound)
1/2 cup dark or light molassas
1/3 cup brown sugar
1 teaspoon dry mustard
1/4 pound salt pork, cut in half
1 medium onion chopped

Yield: 6 servings

Rinse beans; add to 2 quarts cold water. Bring to boiling, simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. Add 1/2 teaspoon salt. Cover; simmer 1 hour. Drain, reserving the liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, sugar, and mustard. Score half of salt pork; grind the remainder. In 2-quart casserole combine beans, ground pork, and onion. Pour sugar mixture over. Top with scored pork. Cover; bake at 300 for 5 to 7 hours. Add liquid, if needed.

Yield: 8 servings

This recipe taken from Good Food on a Budget. Published in 1971 by Better Homes and Gardens.

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Rebecca's Favorite Broccoli Salad

1 bunch tender fresh broccoli
1/2 pound fresh mushrooms, sliced
2 tablespoons chopped onion
1 (8 ounce) bottle Wishbone Italian Dressing
1 tomato, chopped and drained

Yield: 6 servings

Using the tender stalks and flowerettes, chop the broccoli into bite-sized pieces. DO NOT COOK. Add mushrooms and onions. Toss to mix well. Pour the dressing over this mixture. Cover and refrigerate at least 12 hours. At serving time drain dressing off broccoli mixture, add tomato. Toss and serve.

This recipe taken from An Atlanta Tradition. A Fund raising cook book published in 1982 by Marist High School.

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Brunswick Stew

1 3lb. Broiler-fryer, cut up
6 cups water
1 teaspoon salt
1/2 teaspoon dried rosemary
1 bay leaf
1 10 oz package lima beans
1 16 once can tomatoes
1 large onion chopped
2 cups dices potatoes
1 package frozen okra
1 can creamed corn
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Place chicken in a Dutch oven. Add water, 1 teaspoon salt, rosemary, and bay leaf. Cover and simmer til tender, about 1 hour. Remove chicken from broth. Cool and remove meat from bones. Add remaining ingredients, except the chicken, to the broth. Cover and simmer 1 hour. Add the cut up chicken. Heat mixture. Remove bay leaf.

Makes 3 1/2 quarts.

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Bubbles

The recipe for making bubble blowing liquid is:
1 cup of dish soap
10 cups water
1/4 cup glycerin

For best results use JOY, according to WHAM-O. The glycerin is optional and helps prevent the water from evaporating. This yields longer lasting bubbles. According to Chris's half hour relative (The erstwhile Suzi MacDonald) the glycerin should be a requirement because the bubbles are bigger and do not pop as soon.

An alternate recipe for bubble stuff is:

2 cups of JOY dishwashing soap
6 cups water
3/4 cup KAYRO clear syrup

I suppose that the syrup serves the same purpose as the glycerin. This recipe was for a wire bubble wand and that is probably why the concentration of JOY and KAYRO syrup is so high!

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Nieman Marcus Chocolate Chip Cookies

or

Internet Super Information Highway RoadKill Cookies

5 cups old-fashioned oats, uncooked
2 cups butter (4 sticks) softened
2 cups packed brown sugar
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 12-ounce packages semisweet-chocolate pieces
1 8-ounce milk-chocolate bare, grated
3 cups walnut, chopped (optional)

Blend oats in blender to a fine powder.

In a large bowl, with mixer, cream butter and both sugars until light and fluffy. Beat in eggs and vanilla.

In another bowl, combine oatmeal powder, flour, salt, baking powder, and baking soda. Add oat mixture to butter mixture; beat until just blended. With wooden spoon, stir in chocolate pieces, grated chocolate, and optional nuts.

Roll dough by rounded teaspoon into balls; place two inches apart on un greased cookie sheets. Bake 12 to 15 minutes at 375o until golden brown.

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Soufflé au Fromage Cheese Souffle

To Serve 4

1 tablespoon soft butter
1 tablespoon grated, imported Swiss cheese
3 tablespoons butter
3 tablespoons flour
1 cup hot milk
1/2 teaspoon salt
Pinch of white pepper
4 egg yolks
6 egg whites
1 cup grated, imported Swiss cheese or 1/2 cup each Swiss and freshly grated Parmesan cheese

Preheat the oven to 400°. Grease the bottom and sides of an 8-cup French soufflé dish or charlotte mold with 1 tablespoon of soft butter, then sprinkle in 1 tablespoon of grated imported Swiss cheese, tipping the dish to spread the cheese as evenly as possible on the bottom and on all sides. Set the dish aside.

In a 2- to 3-quart saucepan, melt 3 tablespoons butter over moderate heat. When the foam subsides, stir in the 3 tablespoons of flour with a wooden spoon and cook over low heat, stirring constantly for 1 or 2 minutes. Do not let the roux (the butter and flour mixture) brown. Remove the saucepan from the heat and pour in the hot milk, beating vigorously with a whisk until the roux and liquid are blended. Add the salt and pepper and return to low heat and cook, whisking constantly, until the sauce comes to a boil and is smooth and thick. Let it simmer a moment, then remove the pan from the heat and beat in the egg yolks, one at a time, whisking until each one is thoroughly blended before adding the next. Set aside.

With a large, balloon-type whisk, beat the egg whites until they are so stiff that they form small points which stand straight up without wavering. (A rotary or electric beater may be used instead, but the whites will not mount as voluminously or have as fine a texture.) Stir a big spoonful of beaten egg white into the waiting sauce to lighten it; then stir in all but 1 tablespoon of the remaining grated cheese. With a spatula, lightly fold in the rest of the egg whites, using an over-under cutting motion rather than a stirring motion.

Gently pour the soufflé mixture into the prepared dish; the dish should be about three quarters full. Lightly smooth the surface with a rubber spatula and sprinkle the remaining tablespoonful of cheese on top. For a decorative effect make a "cap" on the soufflé with a spatula by cutting a trench about 1 inch deep and 1 inch from the rim all around the dish. Place the soufflé on the middle shelf of the oven and immediately turn the heat down to 375°. Bake for 25 to 30 minutes, or until the soufflé puffs up about 2 inches above the rim of the dish and the top is lightly browned. Serve at once.

SOUFFLE AU FROMAGE ET AUX OEUFS MOLLETS (cheese soufflé with boiled eggs): Bring 2 quarts of water to a boil in a heavy 3 to 4-quart saucepan. Lower 4 eggs into the water and boil them slowly for 6 minutes (boil them for 7 minutes if they have been refrigerated). Drain immediately and run cold water into the pan. Tap the eggs gently on a hard surface to break their shells, and peel them under a stream of cold water. Preheat the oven to 400°. Prepare the soufflé mixture, following the directions in the recipe above. Scoop about half of it into a buttered and cheese-lined 8-cup French soufflé dish or charlotte mold. Arrange the eggs in a circle on top and cover each with a mound of the remaining soufflé mixture. Dot each mound with a teaspoon of grated cheese and place the soufflé on the middle shelf of the oven. Immediately turn the heat down to 375° and bake for 25 to 30 minutes. When you serve the soufflé, include an egg in each portion.Preheat the oven to 400°. Grease the bottom and sides of an 8-cup French soufflé dish or charlotte mold with 1 tablespoon of soft butter, then sprinkle in 1 tablespoon of grated imported Swiss cheese, tipping the dish to spread the cheese as evenly as possible on the bottom and on all sides. Set the dish aside.

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Christina's Christmas Casserole

1 cup diced Canadian Bacon or Ham (4 oz)
1/4 cup chopped green onion
3 tablespoons butter
12 beaten eggs
1 (3 ounce) can mushrooms stems and pieces, drained
1 recipe cheese sauce (see below)
4 teaspoons butter, melted
2 1/4 cups soft bread crumbs (3 slices of bread)
1/8 teaspoon paprika

350 degree oven
13 x 9 2 baking dish
yield 10 servings

In large skillet, cook bacon, onion in butter until onion is tender (not brown). Add eggs and scramble. Fold mushrooms and cooked eggs into cheese sauce (see below). Pour into baking dish. Combine remaining butter, crumbs, and paprika; sprinkle on top of eggs. Cover and chill until 30 minutes before serving. Bake uncovered for 30 minutes.

Cheese Sauce:

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded processed American cheese

Melt butter, blend in flour, salt and pepper. Add milk, cook and stir until bubbly. Stir in cheese until melted.

Christmas Casserole? For the past 20 plus years Christina has served this to the family on Christmas morning. And since most of our children are vegetarians she leaves out the Canadian bacon / ham. It's still pretty darn good without the meat!

This recipe taken from An Atlanta Tradition. A Fund raising cook book published in 1982 by Marist High School.

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Classic Barbecue Spareribs

HANDS-ON TIME: 15 MINUTES | TOTAL TIME: 3 1/2 HOURS | SERVES 4

1 tablespoon chili powder
1 tablespoon ground coffee
1 teaspoon ground cumin
4 tablespoons brown sugar
3/4 teaspoon cayenne pepper
Kosher salt and black pepper
6 pounds spareribs (2 racks), trimmed of excess fat
3/4 cup ketchup
1/3 cup apple cider vinegar
1/4 cup molasses
2 tablespoons tomato paste

Heat Oven to 275 F. Make the rub: In a small bowl, combine the chili powder, coffee, cumin, 2 tablespoons of the brown sugar, 1/2 teaspoon of the cayenne, 2 teaspoons salt, and 1 teaspoon black pepper

Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice tightly mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 21/2 to 3 hours.

Meanwhile, make the sauce: In a saucepan, combine the ketchup, vinegar, molasses, tomato paste, the remaining 2 tablespoons of sugar and 1/4 teaspoon of cayenne, and 1/2 teaspoon black pepper. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Transfer 1/2 cup of the sauce into a small bowl for serving.

Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.

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Cookie Stamp Shortbread

three fourths cup sugar
one and one half cup butter
four cups flour

Cream butter and sugar thoroughly. Add flour one cup at a time and mix well.

Press into a nine by fourteen inch jelly roll pan. Stamp in rows with cookie stamp. Bake at 325 oven 35 to 40 minutes. Cut into squares while hot.

Dough may also be rolled and cut with square or round cutter and stamped.

This is my all time, best ever, man I can't get enough, cookie recipe. I need a shortbread cookie fix!

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Corn Pudding

1 can cream style corn
1 can whole kernel corn
8 oz. Sour cream
1 stick margarine, melted
2 eggs beaten
1 box Jiffy corn meal mix

Spray crock pot crockery with non-stick cooking spray. Combine all the ingredients in a large bowl. Pour into the crockery.

Cook on low 6 - 8 hours.

You can cook it on high for 4 hours, but it gives you a brown, crisp ring around the outside.

Serves 8.

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Corn Souffle al la Microwave

2 Large Eggs
1 heaping tablespoon cornstarch
1 tablespoon sugar
1 16 oz can cream style corn
1 cup half & half
salt
pepper

Butter a 1 quart souffle dish of deep 7 inch round glass baking dish. Beat eggs, cornstarch, sugar, salt and pepper in a medium bowl. Blend in corn and half&half. Pour into baking dish. Cook, uncovered, 7 minutes. Stir well from outside rim in. Cook 7 minutes, or until nearly set in center. Let stand, covered, 4 minutes.

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German Potato Salad

2 lbs (3 to 4) medium potatoes
1 cup chopped onions
1/2 tsp celery seed
2 teaspoons salt
1/8 teaspoons pepper
2 tablespoons sugar
6 slices bacon - diced
1/2 cup vinegar
2 tablespoons water
1 egg (room temperature) beaten
2 tablespoons minced parsley

Cook potatoes in boiling salted water until tender. Cool slightly; peel; thinly slice into large bowl. add onion and spices. Mix lightly; keep warm. Cook bacon crisp; drain on paper towel. Mix vinegar, sugar and water with cool bacon drippings; heat to simmering. Add very slowly to beaten egg, beating constantly. Poor over potatoes; add bacon, parsley; mixing lightly. Serve warm.

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Miss Penny's Horseradish Cheese Spread

or as Steve would call it:

Crack

1 (1lb.) small Velvetta Cheese Block (Cubed)
1 cup Hellmann's Mayonnaise (don't substitute)
1 small bottle prepared Horseradish (less 1 tablespoon!)

Place cubed Velvetta cheese in microwave safe bowl and heat until melted. Stir in Hellmann's mayonnaise and prepared Horseradish.

Chill!

Serve with your favorite crackers.

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Hummingbird Nectar

To make nectar for Hummingbird Feeders dissolve 1 part sugar in 5 parts water. Or to make it a little easier (1 to 4) use 1/4 cup sugar with 1 cup water. Do not use food coloring! This is really for the birds.

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Lemon Orzo with Scallops

Kosher salt
1 cup orzo
5 tablespoons unsalted butter
Grated zest and juice of 1 lemon
Freshly ground pepper
1 pound medium sea scallops, "foot" muscles removed
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 to 2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 cups baby arugula
1 cup cherry tomatoes, halved or quartered if large

Serves 4


Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.

Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.

Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.

Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.


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Marinated Flank Steak

4 garlic cloves, minced
1 medium shallot, minced
3 tablespoons reduced sodium soy sauce
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
½ teaspoon dried thyme
1 (1-pound) flank steak, trimmed
½ teaspoon salt
¼ teaspoon freshly ground pepper

Hands-on-prep – 10 minutes
Cook – 10 minutes
Serves - 4

1 – Combine the garlic, shallot, soy sauce, vinegar, oregano, and thyme in a zip-close plastic bag; add the steak.  Squeeze out the air and seal the bag;  Turn to coat the steak.  Refrigerate, turning the bag occasionally, at least 4 hours or overnight.

2 – Spray the broiler rack with canola non-stick spray and preheat the broiler.

3 – Remove the steak from the marinade; discard the marinade.  Sprinkle the steak with the salt and pepper, and place on the broiler rack.  Broil the steak 5 inches from the heat until an instant read thermometer inserted in the center of the steak registers 145 degrees Fahrenheit for medium, about 5 minutes on each side.  Transfer the steak to a cutting board and let stand about 5 minutes.  Cut the steak on an angle against the grain into 12 slices.

FOOD NOTE: Look for extra-lean cuts of iron-rich steak.  Aside from flank steak, an inexpensive top round or London Broil would be a good choice for this recipe.  The cooking times will remain the same.

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Nana's Fantastic Dressing

2 loaves white bread
8 beef bouillon cubes (can be vegetarian)
5 cups H2O - hot
1 medium to large onion
1 egg
thyme - cup hand and fill
sage - less than thyme

Break up bread into pieces, chop onion, dissolve bouillon cubes in hot (boiling) water. Mix everything together and should be real moist. Put into turkey or bake in oven at 350 degrees about 1/2 hour.

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Nana's The Best Ever Chili

1 lb hamburger
1 large onion
2 large cans Van Camps Pork & Beans
1 can tomatoes
spice islands chili powder

Brown the hamburger and drain, chop the onions and add to the hamburger. Add Pork & Beans. If the tomatoes are whole cut them into smaller pieces, if they are cut up just add them. Season to taste, it takes a LOT of seasoning! I think Nana generally uses about 1/4 bottle! Let this simmer on the stove for several hours at very low temperature.

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Nana's Italian Meatballs

Meatballs:

1 ½ lbs. meat ground (1 lb. beef, ¼ lb. pork, ¼ lb. veal)

1 onion cut fine

1 green pepper

1 clove garlic

Small amount of parsley, chopped

1/3 cup (approx) parmesan cheese grated

Salt & pepper to taste

4 slices of bread moistened with water.

2 eggs

milk

 

Work bread well with your hands before adding the meat mixture.  Add two eggs whole (without beating) to meat.  Add enough milk to form soft balls.

 

Mix and knead above together at least ten minutes.  This is the secret to making meatballs light.  They should be pretty soft when forming them into balls.  Fry these in skillet in hot drippings (“Hot drippings!” this was obviously written a long long time ago.).  Slowly brown on all sides.

 

Prepare sauce in advance of frying balls so as they brown they may be dropped into tomato sauce.

 

Sauce:

 

2 large cans tomatoes sieved.

1 can tomato paste

toe of garlic

onion - cut fine

green pepper – cut fine

Salt & pepper to taste

 

Allow this to cook slowly at least ½ hour before adding meatballs.  After adding meatballs, about 1 hour slowly.

 

Serve with spaghetti as Spaghetti & Meat Balls

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Bobbie Ostby's Egg Nog

6 eggs separated
3/4 - 1 cup sugar
1 teaspoon vanilla
1 quart half and half
1 cup whole milk
nutmeg (Chip doesn't like this)
Brandy, Rum or Bourbon to taste

Beat egg yolks and make a paste with the sugar. Add vanilla. Next add the half and half. Whip egg whites and add or drop on top. If this is too rich add whole milk. Add brandy, rum or bourbon (don't drive) and dust with nutmeg.

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Soupe a l'Oignon French Onion Soup

To serve 6 to 8

4 tablespoons butter
2 tablespoons vegetable oil
2 pounds onions, thinly sliced (about 7 cups)
1 teaspoon salt
3 tablespoons flour
2 quarts beef stock, fresh or canned, or beef and chicken stock combined

In a heavy 4 to 5-quart saucepan or a soup kettle, melt the butter with the oil over moderate heat. Stir in the onions and 1 teaspoon salt, and cook uncovered over low heat, stirring occasionally, for 20 to 30 minutes, or until the onions are a rich golden brown Sprinkle flour over the onions and cook, stirring, for 2 or 3 minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30 or 40 minutes, occasionally skimming off the fat. Taste for seasoning, and add salt and pepper if needed.

CROUTES

12 to 16 one-inch-thick slices of French bread
2 teaspoons olive oil
1 garlic clove, cut
1 cup grated, imported Swiss cheese or Swiss and freshly grated Parmesan cheese combined

While the soup simmers, make the croutes. Preheat the oven to 325°. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil Then turn the slices over and bake for another 15 minutes, or until the bread is completely dry and lightly browned. Rub each slice with the cut garlic clove and set aside.

To serve, place the croutes in a large tureen or individual soup bowls and ladle the soup over them. Pass the grated cheese separately.

ALTERNATIVE: To make onion soup gratinee, preheat the oven to 375°. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake for 10 to 20 minutes, or until the cheese has melted, then slide the soup under a hot broiler for a minute or two to brown the top if desired.

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Plantation Almond Tea

3/4 cup sugar
1/4cup lemon juice
2 teas bags or 2 teaspoons tea leaves
2 cups boiling water
1/2 teaspoon almond extract
1/2 teaspoon vanilla
Ice Cubes

In teapot, add sugar, lemon juice and tea bags. Pour boiling water over tea mixture, cover; let steep about 10 minutes. Remove tea bags. Add remaining ingredients, except ice, to tea; stir. Serve over ice cubes. If desired, garnish with lemon slices.

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Potato Salad to Die For

or

Potato Salad for Which to Die

But only if you want to be grammatically correct!

5lbs Idaho Potatoes
4 eggs cooked hard
1/2 to 3/4 cup sour cream
a good handful of bread & butter pickles
Salt and Pepper to taste
1 tablespoon of the secret ingredient
2 teaspoons Celery Seed
1 medium onion (Vidalia are best)
3/4 cup Mayonnaise

Boil the potatoes with skins. Peel them while still hot and put in a large bowl (the potatoes, not the skins. We don't want the skins in potato salad). Cut the eggs to pieces and add to the potatoes. Dice the pickles and add to the bowl, add some pickle juice (the secret ingredient). Add salt, pepper, celery seed and onion. Put everything in the bowl and mix while still hot. Remember you're making lumpy mashed potatoes.

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Ma Harlan's Party Mix

3/4 Box Rice Chex
3/4 Box Corn Chex
3/4 Box Wheat Chex
3/4 Box Crispex
3/4 Box Cheerios
1 Bag/Box Small Pretzels
1 Small Bag Peperidge Original Fish Crackers
1 Bottle/Can Nuts
1 Anything Else that sounds good

1 Cup Oil (Butter flavored preferred)
1/4 Cup Whosterchester Sauce
1 Tablespoon Garlic Salt
1 Tablespoon Onion Salt
Tabasco Sauce

All quantities are approximate. Mix the liquid ingredients and salts. Pour over the dry ingredients and mix thoroughly. Bake at 250 for 1 hour and 45 minutes stirring every 15 minutes. Makes a bunch!

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Mom's Lasagna - Meatless & Microwave

1/2 lb. lasagna noodles
1 envelope dry onion soup mix
1 1/4 cup water
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 teaspoon oregano
1/2 lb. mozzarella cheese, sliced or grated
1 lb. cottage cheese
parmesan cheese

Boil lasagna noodles until done; drain. Blend next 7 ingredients in large microwave safe measuring cup or casserole. Cook on high for 10 minutes, stirring every 3 minutes. Layer sauce, noodles, mozzarella and cottage cheese in lasagna pan. Repeat layers ending with sauce. Sprinkle with Parmesan. Cook on high 10 minutes. Rotate twice.

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Peanut Butter Fudge

1 cup peanut butter
1 cup Sue Bee Honey
2 cups Carnation dry milk
1/3 cup melted chocolate chips (semi-sweet)

Mix peanut butter, honey, and dry milk together with a spoon until well blended. Spread in 9" pie plate. Pour chocolate on top. Chill 20 minutes, cut into squares. In case of depression administer Peanut Butter Fudge in large doses! Its more therapeutic than straight chocolate!

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Old Fashioned Baking Powder Biscuits

2 cups all purpose or unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening or margarine
2/3 to 3/4 milk

Heat oven to 450F. In a large bowl combine flour, baking powder and salt. Using a pastry blender of fork, cut in the shortening until consistency of coarse meal. Add milk; stir with fork just until soft dough forms. Turn dough onto floured surface; sprinkle lightly with flour. Knead gently 10 to 12 times until no longer sticky. Roll or press dough into 1/2-inch thickness; cut with 2-inch floured cutter. Place biscuits 1/2 inch apart for soft sides or 1 inch apart for crusty sides on un greased cookie sheet. Bake 450F for 8 to 12 minutes or until golden brown.

Serve immediately.

Tips:

For BUTTERMILK BISCUITS decrease the baking powder to 2 teaspoons, add 1/4 teaspoon soda and substitute buttermilk for milk.

For DROP BISCUITS, increase the milk to 1 cup. Drop by teaspoonfuls into greased cookie sheet. If desired sprinkle with sesame or poppy seeds.

For CHEESE BISCUITS, add 1 /2 cup shredded cheese with flour

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Poke ‘N Pour Ginger Cake

For The Cake:                                              

2 ¼ cups flour
¾ cups brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ tesaspoon salt
2 teaspoons cinnamom
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoons ground cloves
¾ cups light molasses
¾ cups vegetable oil
¾ cups water
2 whole eggs

For the Topping:                              

1 cup brown sugar
1/2 cup soft butter
1/3 cups water

Preheat oven to 350 degrees. Grease and flour bundt pan.

Combine all cake ingredients; blend at low speed until moistened.  Beat for three minutes at medium speed.  Pour into prepared pan.

Bake 50 to 60 minutes or until toothpick inserted into center comes out clean.  Remove cake from oven.  Prick every incj deeply with a fork.  In a small saucepan, heat topping ingredients until butter is melted.  Spoon hot topping over hot cake. Cool upright in pan for 30 minutes;  turn onto serving plate.

This cake is addictive – very rich and yummy!

 

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Joyce's Pumpkin Bars with Cream Cheese Frosting

4 eggs
1 2/3 cups sugar
1 cup oil
16 oz can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 350 degrees. beat eggs, sugar, oil and pumpkin until light and fluffy. Stir in other ingredients and pour into a 12x12 greased baking dish. Bake for 25 minutes.

Frosting:

3 oz. soft cream cheese
1/2 cup soft butter
1 teaspoon vanilla
2 cups confectioners sugar

Cream together, add sugar a little bit at a time

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Pumpkin Bread

3 cups sugar
1 cup salad oil
4 eggs, well beaten
1 (1 pound) can pumpkin
2/3 cup water
2 teaspoons salt
3 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spices
1 teaspoon baking powder
2 teaspoons soda

Cream oil and sugar. Add eggs and pumpkin and mix well. Sift and add dry ingredients alternately with water. Pour into two well greases and floured 9x5 loaf pans. Bake at 350 degrees for 1 hour.

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Rainbow Cookies

Colorful Diamond-Shaped Treats for the Holidays

7 oz. marzipan paste or almond paste
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar raspberry jam (preferably seedless)

  1. Preheat oven to 350 F and grease three (13" x 9") metal baking pans. Line bottom of each with wax paper — letting it extend at two opposite ends — and grease paper.
  2. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. *Cook’s note: Do not make this dough ahead of time.
  3. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
  4. Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
  5. Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weigh down with a large cutting board or baking pan. Chill at least three hours.
  6. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).

Yields: About 7 dozen diamonds

Preparation Time: About 3 hours

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Rice Casserole

1 cup uncooked rice
1 (10 1/2 oz.) can onion soup
1 soup can water
1 stick margarine
1 (4 oz.) can mushrooms
1 (8 oz.) can water chestnuts, sliced
salt
pepper

Mix all ingredients in a 2 quart casserole. bake 1 to 1 1/2 hours at 300.

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Tom’s Pretty Darn Good Sangria

1 cup orange juice (no pulp)
2 cups sparkling lemonade (I used regular)
½ cup turbinado or raw sugar

Now for the fun part                                      
¼ cup brandy (I used a little more)
1 bottle (750ml) red wine (I used more here too)

Optional                                                         
1 cup cut fruit

Serve over ice.

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Salmon Mousse

1 ½ envelopes unflavored gelatin
2 tablespoons lemon juice (more, if desired)
1 small sliced onion
½ cup mayonnaise
½ teaspoon paprika
1 teaspoon dried dill, optional
1 (1 pound) can salmon, drained
1 cup heavy cream

Sprinkle gelatin over ¼ cup cold water. Let stand 5 minutes. Spoon gelatin into sauce pan containing another ¼ dup water. Heat until gelatin is completed melted. Put lemon juice, onion slice, mayonnaise and gelatin into blender. Blend on high speed for 40 seconds. Turn blender off. Add paprika, dill (if used) and salmon. Blend on high speed to a puree. Turn blender off. Add 1/3 of the cream. Blend for a few seconds. Continue until all the cream is used, blending at the end for 40 seconds. Pour into a four-cup mold (you may put a light film of salad oil on the mold) and chill until firm. Serves 6. This may be served as an appetizer or as a light luncheon.

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Chip's Sesame Crusted Tuna Steaks

Tuna Steaks
Toasted Sesame Oil (be sure to get the toasted version; it's more flavorful)
1/2 bottle Tamari or reduced-sodium Soy Sauce
1-2 Tablespoons Fresh ginger, grated or diced
1 Cup White sesame seeds (you can use black sesame seeds together with white ones for contrast)
2-3 Scallions, white and green part, thinly sliced
1 lime

Pour the tamari sauce into a ziplock bag, add fresh ginger and 1-2 Tablespoons toasted sesame oil. Add tuna steaks, seal bag, and swish around the liquid to coat. Marinate in refrigerator for up to 1/2 hour.

Pour sesame seeds into a plate or a shallow bowl. Remove steaks, brush off any chunks of ginger, and press each steak into the sesame seeds to coat; turn over and repeat.

Grill over high heat for 2 minutes or so on either side, until sesame seeds get brown and tuna is done to your liking-- you'll be able to see the doneness on the uncoated sides of the steak.

Meanwhile, strain the marinade into a small saucepan (add more tamari and sesame oil, if there's not enough). Bring it to a boil to kill any bacteria. Then squeeze some lime in the sauce to taste and stir in scallions.

To serve, slice the tuna steaks against the grain and serve fanned out on a plate, drizzled with the tamari sauce.

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Sugar Cookies - Deluxe

COOKIE DOUGH

1 cup butter (no substitutes)
1 1/2 cups confectioner's sugar
l egg
1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar (optional)

FROSTING

1/3 cup butter
3 cups confectioner's sugar
1 1/2 teaspoons vanilla
2 Tablespoons milk

Mom / 02/17/09

Cream butter, sugar, egg, vanilla and almond extracts. Blend in flour, baking soda and the optional cream of tartar. Chill 2-3 hours. Roll 3/16" thick, cut into shapes. Bake for 7-8 minutes in oven at 375.

Frosting: Beat butter and sugar, add milk and vanilla. Add color if desired.

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Taco Salad

1 head iceberg lettuce
4 green onions
2 cans red kidney beans (light or dark)
1 small can sliced black olives
1-2 tomatoes, diced
1 cup or more grated sharp cheddar cheese
1 bag bite size tortilla chips

dressing

1 cup mayonnaise (can be lo fat but not non fat)
1 cup sour cream (can be lo fat but not non fat)
1 teaspoon wine vinegar
1 tablespoon lemon juice
1 cup taco sauce (pick your strength)

Mix together the dressing layer the other stuff and eat. yum yum yum!!!!!

Layer or serve the chips separate, dressing separate.

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Rebecca’s Thai Peanut Noodles

or

"Yummy Noodles"

1 cup high quality peanut butter ( crunchy)
1 cup boiling water
4-5 tbsp. Rice Wine Vinegar
1 ¼ tsp. salt (just one)
Two medium garlic cloves, minced
2 tbsp. Sugar
1 tbsp. Soy sauce
½ tsp. crushed red pepper ( cayenne pepper)
4 tbsp. Chinese sesame oil
1lb. linguini noodles
1 medium cucumber peeled and cut into thin strips
4 scallions finely minced whites and greens
peanuts

  1. place peanut butter in a medium sized bowl (bowl for noodles) add boiling water and mix patiently with a spoon until uniformly blended
  2. stir in vinegar, salt, garlic, sugar, soy sauce, cayenne, sesame oil, taste to adjust seasonings
  3. cook the noodles until just tender add to the bowl with sauce and toss *(not out the window)
  4. add cucumber and scallions that’s it.
  5. So easy Good hot or cold!

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Hilary’s Vanishing Blueberry Pie

Pie:

1 cup sour cream
2 tbsp all-purpose flour
¾ cup sugar
1 tsp vanilla extract
¼ tsp salt
1 large egg – beaten
2 ½ cups fresh blueberries – washed and drained
pastry for 9", unbaked

Topping:

3 tbsp all-purpose flour
3 tbsp unsalted butter – room temperature
3 tbsp chopped pecans or walnuts

Preheat oven to 400 degrees. For the pie, blend the first 6 ingredients until smooth – fold in blueberries. Pour filling into pastry shell and bake 25 minutes.

Make topping by thoroughly combining flour, butter and nuts. Sprinkle over pie and bake an additional 10 minutes.

Chill and serve.

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$3,000.00 Swedish Meatballs

1/2 medium onion
1 egg
1/2 lb. ground chuck
1/2 lb. ground pork
1/2 cup dried bread crumbs
1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon allspice
6 tablespoons flour
3 tablespoons butter or margarine
1 1/2 cups beef bouillon
1/3 cup sour cream

Peel onion; chop fine. Beat egg until bubbly. mix ground meat, salt, pepper, and allspice. Shape into 1" balls and coat very lightly with 1/4 cup flour, shaking off excess. Melt fat (this is an old recipe!) in a large skillet; add meat balls and brown well on both sides. When browned, remove from skillet and stir remaining flour into fat; mix until smooth. Add bouillon and cook, stirring constantly until gravy thickens. Return balls to gravy. Cover skillet and simmer, for 20 minutes. Place meat ball on hot platter. Stir sour cream into gravy. Heat thoroughly. Spoon gravy over meat balls and serve with caraway noodles.

Why is this a $3,000.00 recipe? Well my wife has called her mother for this recipe every time she made it. It was always a long distance call. I figure I've spent over $3,000.00 to get this recipe! The original copy of this recipe, torn form its cook book, yellowed with age, and mounted in a silver picture frame, was given to my wife as a Christmas present in December 1987.

My wife often substitutes 1 pound of ground beef for the beef and pork. She does not cook it in fat, instead she renders the fat out of the meatballs (Non stick surfaces are a wondrous thing); She serves it on ordinary flat noodles, not caraway noodles. I guess that I have never really had SWEDISH MEAT BALLS! I have had the Norwegian equivalent. That makes them much better!

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Melanie's Veg-All Casserole

1 can Veg-All, drained
1 can whole kernel corn, drained
1 can Cream of Chicken Soup
1 cup grated cheddar cheese
1/2 cup Mayonnaise
1/2 cup chopped celery
1/2 cup chopped onions
1/2 stick butter or margarine, melted

Mix all ingredients together and place in a casserole dish.

1 "stack" Ritz crackers
1/2 stick butter or margarine, melted

Crush crackers and mix with butter, cover vegetable mixture with cracker mixture and bake for 35 minutes at 350 degrees.

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Waffles

2 eggs, separated (divorced or happily married just will not do)
2 cups buttermilk*
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine or butter, melted or oil (Quaker State 10W40?)

Heat waffle iron. Place egg yolks in a large bowl; whites in a small bowl. To yolks add buttermilk; beat well. Add flour, baking powder, baking soda, salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown. 4 Waffles.

TIP: * To prepare waffles using milk, decrease milk to 1 3/4 cups, increase baking powder to 4 teaspoons and omit the baking soda and three pounds of recycled asphalt, which is not listed in the ingredients anyway.

Variations:

Apple Waffles: Add 1 peeled shredded apple and 1/2 teaspoon cinnamon.

Banana Waffles: Brush waffle iron with oil before heating it. Place banana slices on batter before closing lid of waffle iron.

Blueberry Waffles: Add 1 cup fresh or frozen drained blueberries to batter.

Nut Waffles: Add 1/3 to 1/2 cup chopped nuts with flour.

Whole Wheat Waffles: Use 1 1/2 cups all purpose flour and 1/2 cup whole wheat flour.

Cook's Note:

Freezing Waffles: To enjoy home-baked waffles without getting out the waffle iron every time, cool baked waffles completely on a wire rack. Freeze on a cookie sheet. When frozen, place desired number of waffles in freezer bags or wrap tightly in foil or plastic wrap. Freeze up to 2 months. To serve, reheat waffles in toaster directly from freezer.

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The Yarn of The "Nancy Bell"

'Twas on the shores that round our coast
From Deal to Ramsgate span,
That I found alone, on a piece of stone,
An elderly naval man.

His hair was weedy, his beard was long,'
And weedy and long was he;
And I heard this wight on the shore recite
In a singular minor key:

"Oh, I am a cook and a captain bold,
And the mate of the Nancy brig,
And a bo'sun tight, and a midshipmite,
And the crew of the captain's gig."

And he shook his fists and he torn his hair,
Till I really felt afraid,
For I couldn't help thinking the man had been drinking,
And so I simply said:

"Oh, elderly man, it's little I know
Of the duties of men of the sea,
And I'll eat my hand if I understand
However you can be

At once a cook and a captain bold,
And the mate of the Nancy brig,
And a bo'sun tight, and a midshipmite,
And the crew of the captain's gig."

Then he gave a hitch to his trousers, which
Is a trick all seamen larn,
And having got rid of a thumping quid,
He spun this painful yarn:

"Twas in the good ship Nancy Bell
That we sailed the Indian Sea,
And there on a reef we come to grief,
Which has often occurred to me.

"And pretty nigh all o'the crew was drowned
(There was seventy-seven o'soul),
And only ten of the Nancy's men
Said 'Here!' to the muster-roll.

"There was me, and the cook and the captain bold,
And the mate of the Nancy brig,
And the bo'sun tight, and a midshipmite,
And the crew of the captain's gig.

"For a month we'd neither wittles nor drink,
Till a-hungry we did feel,
So we drawed a lot, and, accordin', shot
The captain for our meal.

"The next lot fell to the Nancy's mate,
And a delicate dish he made;
The our appetite with the midshipmite
We seven survivors stayed.

"And then we murdered the bo'sun tight,
And he much resembled pig;
Then we whittled free, did the cook and me,
On the crew of the captain's gig.

"Then only the cook and me was left,
And the delicate question, 'Which
Of us two goes to the kettle?' arose,
And we argues it out as sich.

"For I loved that cook as a brother, I did,
And the cook he worshipped me;
But we'd both be blowed if we'd either be stowed
In the other chap's hold, you see.

"I'll be eat if you dines off me,' says Tom.
'Yes, that,' says I, 'you'll be,-
I,m boiled if I die, my friend,' quoth I;
And 'Exactly so,' quoth he.

"Says he: 'Dear James, to murder me
Were a foolish thing to do,
For don't you see that you can't cook me,
While I can - and will - cook you!'

"So he boils the water, and takes the salt
And pepper in portions true
(Which he never forgot), and some chopped shalot,
And some sage and parsley too.

"'Come here,' says he, with proper pride,
Which his smilling features tell,
''Twill soothing be if I let you see
How extremely nice you'll smell.'

"And he stirred it round and round and round,
And he sniffed at the foaming froth;
When I ups with his heels, and smother his squeals
In the scum of the boiling froth.

"And I eat that cook in a week or less,
And - as I eating be
The last of his chops, why, I almost drops,
For a wessel in sight I see.

. . . . . . . . . . . .

"And I never laff, and I never smile,
And I never lark or play;
But sit and croak, and a single joke
I have - which is to say:

"Oh, I am a cook and a captain bold,
And the mate of the Nancy brig,
And a bo'sun tight, and a midshipmite,
And the crew of the captain's gig!"

William Schwenck Gilbert

[1836 - 1911]

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