Hors d'oeuvres

Appetizers

Main Courses

Chicken Dishes

Side Dishes

Salads

Breads

Soups

Miscellaneous

Breakfast

Table of Contents:

Dishes listed in the order they are presented.

Hors d'oeuvres

Artichoke Dip

Creamed Chipped Beef Casserole Pie

Karen's Bread Bowl & Scrumptious Dip

Charred Corn Guacamole with Chips

Creamy Tarragon Dip 

Dilled Cheese Squares

Warm Crab and Spinach Dip 

Salmon Dill Mousse

Ham Log

Sweet and Sour Cocktail or Buffet Meatballs

Hot Doggies in Scotch

Stuffed Mushroom Caps

Crab Dip

Hot Crab Appetizer

Curry Chicken Balls

Dorset Inn’s Vermont Cheddar Cheese Fondue

Hummus

Shrimp Mold

Cheese Pennies

Curry and Chutney Pate

Mexican Bean Dip

Lois’s Shrimp Dip

Appetizers

Brie Soufflé

Caramelized Onion and Garlic Tart

Ceviche

Crab Cocktail Martini with Mustard Sauce

Sweet Corn Tamale Cake

Main Courses

Satay Marinade for Meat Shish‑Ka‑Bob

Bourbon Marinade
Boeuf a la Crème

Karen’s Pot Roast

Pork Tenderloin – Stroganoff Style

Cottage Pie

Dennis’s Beer Batter Fish

Veal – Hunter Style

Meat Loaf

Golabki (or Golapki)

Beef Tenderloin

Crab Norfolk

Poached Salmon

Fresh Salmon Soufflé

       Chicken Dishes -

Curried Peanut Chicken

Karen’s Hawaiian Chicken

Joani’s Chicken Recipe

Chicken Peanut Butter Stew

Chicken Bordeaux

Ginger Chicken

Jackie Ronne’s Chipped Beef Chicken

Chicken Divan

Chicken Mole

Roasted Chicken & Spicy Peanut Soba Noodles

Chicken in Mango Sauce

Chicken with Mango Salsa

Chicken Madeira

Bang-Bang Chicken & Shrimp

Rich Chicken Stock

Side Dishes

Ken’s Garlic Potato Casserole

Karen’s Brandy-Orange-Pecan Sweet Potatoes

Fettuccine Alfredo Sauce

Hollandaise Sauce

Green Onion and Bacon Mashed Potatoes

Green Beans with Garlic-Herb Butter

Glazed Broccoli with Almonds

Pierogies

Ultimate Macaroni and Cheese
German Red Cabbage

Pineapple Casserole

Broccoli Casserole

Dennis's Corn Pudding

Cracked Corn 

Stouffer's Corn Soufflé

Corn Soufflé

Corn Bread Pudding

Joannes’ German Noodles and Sauerkraut

Lala’s Creamy Spinach

Salads

Rose’s Sesame Almond Cole Slaw

Strawberry Jell-O Salad

Tart Red Jell-O Salad

Pineapple Lemon/Lime Jell-O Salad

Mandarin Orange Salad

Vegetable Salad

Four Bean Salad

Sweet and Sour Orange Almond Salad

THE Caesar Salad

Harriet’s Shrimp and Chicken Salad

Thai Peanut Dressing

Breads

Onion Dill Bread

Popovers

Normandy Farms Famous Popovers

Banana Bread

Banana Nut Chocolate Chip Bread

Banana Nut Bread with Buttermilk

Soups

Cream of Peanut Soup

Jackie Ronne’s Pea Soup

Karen’s Tomato Soup

Cream of Pumpkin Soup

Beer Cheese Soup

Cream of Spinach Soup

Brown Derby’s Oyster Brie Champagne Soup

Miscellaneous

Mango Chutney

Breakfast

Chipped Beef over Biscuit or Muffin

Killer Pumpkin Pancakes

Karen’s Quiche Lorraine

Quiche Joani

Hunt Country Brunch Egg Casserole

Mango Omelets

French Toast with Mangoes

HORS D’OEUVRES

Artichoke Dip

(Jackie Ronne)

Serve with large corn chips (Fritos “Scoops”)

Ingredients:

1 lg. can/jar      artichoke hearts, chopped by hand or very briefly in food processor

1 (8 oz.) pkg.    cream cheese, softened

½ cup               mayonnaise

½ cup               sour cream

½ cup               fresh parmesan cheese, grated

To taste            dill weed

To taste            minced garlic

Directions:  Mix all ingredients; bake at 350° to heat.

Creamed Chipped Beef Casserole Pie

(Jackie Ronne)

Ingredients:

1 (8 oz.)            cream cheese, softened

½                     cup sour cream

3 oz.                 chipped beef cut fine

2 Tbs.               milk

2 Tbs.               chopped onion, fine

2 Tbs.               chopped green onions/scallions, fine

Dashes             curry

Optional:          sliced green olives with pimento

Directions:  Bake 350° for 20 minutes.  Serve with dipping chips or crackers.

Karen's Bread Bowl & Scrumptious Dip

 (Karen Ronne Tupek)

Ingredients:

2 (2 lb.)            round loaves of pumpernickel bread

Dip:

1 cup                mayonnaise

1 cup                sour cream

½ cup               fresh parsley, chopped by hand or processor

¼ cup               fresh scallions, chopped by hand or processor

1 clove             garlic, minced

2 Tbs.               chopped capers (most important)

2 dashes           Tabasco hot sauce

Directions:  Triple the dig recipe (or more, as needed).  Carve one like a pumpkin, removing top, scooping out soft bread, to achieve a bread bowl.  Cut all remaining bread into dipping/bite size pieces.

Put Dip into bread bowl; serve on large tray surrounded by bread chunks; enjoy!  Once the bread chunks are gone, eat the bowl.

Charred Corn Guacamole with Chips

(Clark Readler)

Ingredients:

2 ears               corn

2 Tbs.               vegetable oil

2                      ripe avocados, peeled, pitted and diced

1                      Serrano chili, finely chopped

1                      red onion finely diced

1                      lime, juiced

¼ cup               chopped cilantro leaves

To taste            Salt and freshly ground pepper

Directions:  Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob.  Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.

Creamy Tarragon Dip

 (Jackie Ronne)

Ingredients:

1 (8 oz.) pkg.    cream cheese, softened

½ cup               sour cream

1 clove             garlic, minced

1 Tbs.               fresh tarragon, chopped

¼ cup               green onions, chopped

1 tsp.                lemon juice

Directions:  Combine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.

Dilled Cheese Squares

Ingredients:

16 oz.               Gouda cheese (4 cups shredded)

3                      eggs, beaten

¼ cup               chopped red pepper

¼ cup               chopped green onion

¼ tsp.               dried dill weed

Directions:  Mix all ingredients in a medium bowl. Pour into ungreased 8 inch square baking pan. Bake at 350° until puffed and lightly browned 25-30 minutes. Cool several minutes. Cut into squares. Makes 16 squares

Warm Crab and Spinach Dip

Serve this dip with French bread slices.
Makes about 2 cups

 

Ingredients:

1 Tbs.               olive oil

¼ cup               onions, diced

1 tsp.                garlic, minced

½ cup               cream

8 ounces           brie cheese, rind removed

¼ cup               spinach, chopped

½ pound           crab meat

1 Tbs.               Dijon mustard

½  tsp.              Dill weed

 

Directions:  Heat the oil in the top half of a double boiler. Add the onions and garlic. Cook until just soft. Whisk in the cream and heat. Slowly whisk in the Brie. Simmer until melted. Add the remaining ingredients and simmer for 15 minutes.  Serve warm.

Salmon Dill Mousse

(Jackie Ronne)

Serve with crackers or small sliced bread

Ingredients:

1 (15½ oz.) can             red salmon

2 envelopes       unflavored gelatin

¼ cup               lemon juice

½ cup               cucumber, peeled, seeded and chopped

½ cup               onion, chopped

½ cup               celery, chopped

½ tsp.               Dill weed

1 cup                         mayonnaise                                                                                                    

1 cup                whipping cream

                        lettuce leaves

                        cucumber slices (optional)

                        lemon slices (optional)

Directions:  Drain salmon, reserving liquid.  Add water to salmon liquid to measure 1 cup.  Combine salmon liquid and gelatin; cook over medium heat until gelatin is dissolved; stirring constantly.  Remove from heat and set aside.  Remove skin and bones from salmon.  Place half of liquid, half of salmon and half of next 8 ingredients in blender or food processor; process until smooth.  Pour mixture into a lightly oiled 6‑1/2 cup mold (fish shape).  Repeat process with remaining half of ingredients; add to mold.  Chill until firm.  Unmold on lettuce leaves.  Garnish with cucumber slices and lemon slices, if desired.

Ham Log

(Kay Presler)

Serve with crackers or small sliced bread

Ingredients:

3 cups              ham, ground or finely chopped

1 (8 oz.) pkg.    cream cheese, softened

½ cup               chutney (chopped, if necessary)

1 tsp.+              Tabasco hot sauce

1 cup                pecans, chopped (1/2 in log; 1/2 pressed on top)

Directions:  With hands, mix ingredients together; shaped into logs approximately an inch to an inch and a half in diameter, six inches long.  It can also be shaped like a football, or any other creative shape.  Roll logs in nuts to coat, or press half of the nuts into the top.

Sweet and Sour Cocktail or Buffet Meatballs

 (Karen Ronne Tupek)

Ingredients:

Meatballs:

1 lb.                 ground beef

1                      egg

¼ cup               bread crumbs

To taste            Salt and pepper

Sauce:

1 lg. jar             chili sauce

1 lg. jar             grape jelly

Directions:  Mix all meatball ingredients and shape into small meatballs.  For sauce, mix together in pan.  Simmer meatballs in sauce for 1 hour.  Serve in chafing dish with toothpicks or bamboo skewers.

Hot Doggies in Scotch

(Carole Meals)

Ingredients:

2 lbs.                hot dogs, cut into bite-size pieces

1 cup                catsup

1 cup                brown sugar

1 cup                scotch or bourbon

Directions:  Simmer in crock pot for 2 hours until hot dogs are saturated and cooked.  Serve with toothpicks or bamboo skewers.

Stuffed Mushroom Caps

 (Gjore Mollenhoff)

Ingredients:

fresh mushrooms

deviled ham spread

mayonnaise

bread crumbs

parmesan cheese

Directions:  Wash mushrooms (easy by placing in plastic Ziploc bag, adding water and lots of salt; shake thoroughly while salt "scrubs" mushrooms, drain), remove stems, leaving only caps.  Soak mushrooms in soy sauce for a half hour or more; drain.  Place on baking sheet.  Fill with mixture of remaining ingredients, except cheese.  Sprinkle Parmesan Cheese on top.  Broil for a few minutes until golden brown on top.

Crab Dip

(Karen Ronne Tupek)

Ingredients:

1 (8 oz.) pkg.    cream cheese

⅓ cup               mayonnaise

1 tsp.                mustard (Dijon)

Dash                horseradish

1½ Tbs.            dried mince onion

½ tsp.               seasoned salt

1 Tbs.               chopped parsley

1 (6 oz.) pkg.    crab meat, separated into small chunks

Directions:  Mix ingredients together, folding crab meat in last.  Makes 1¾ cups.

Hot Crab Appetizer

(Jackie Ronne)

Ingredients:

1 (8 oz.) pkg.    cream cheese

1½ cups            crab meat, separated into small chunks (or clams, or cooked shrimp)

2 Tbs.               minced onion

½ tsp                cream style horseradish

¼ tsp.               salt

1 Tbs.               milk

⅓ cup               sliced almonds

Directions:  Soften cream cheese.  Combine remaining ingredients except the almonds.  Spoon into oven proof dish.  Sprinkle with almonds.  Bake 15 minutes or until hot.  Clams or cooked shrimp may be substituted.

Curry Chicken Balls

(Karen Ronne Tupek)

Ingredients:

½ lb.                            cream cheese (or grated cheddar cheese)

4 Tbs.                           mayonnaise

2 cups                          chicken, cooked and chopped

½ cup                           almonds, chopped (or peanuts)

3 Tbs.                           chutney

1 tsp.                            salt

2 tsp.                            curry powder

Opt., add                      crumbled bacon

Directions:  Cream the cheese with the mayonnaise.  Add the other ingredients.  Shape into balls.  Roll in flaked coconut, finely chopped almonds or peanuts.

Dorset Inn’s Vermont Cheddar Cheese Fondue

 (Karen Ronne Tupek via Dorset Inn)

Ingredients:

¾ cup               butter

2 lb.                 Vermont cheddar cheese

¾ cup               milk, warmed

2                      eggs

¼                     tsp. salt

Directions:  In pan over stove, stir cheese and butter until melted.  Slowly add the warmed milk and whisk smooth.  Remove from heat and beat in eggs, one at a time.  Add the salt and put into fondue pot.  Serve with crusty bread cut into bite sized pieces.

Hummus

Ingredients:

1 (20 oz.) can    chick peas, with juice

1-2 cloves         garlic

1-2 tsp.             salt

⅓ cup               fresh lemon juice

4 Tbs.               tahini

                        Juice from chickpeas

1 Tbs.               olive oil

Directions:  Drain chick peas and mash or puree in food processor.  Crush garlic; add it and salt and lemon juice. Beat in tahini.  Add juice to think to dipping consistency.  Serve on plate and mound it up; create well in center for olive oil.  Serve with fresh warm pita bread.

Shrimp Mold

(Karen Ronne Tupek)

Serve with crackers or small slices of bread

Ingredients:

1 can                tomato soup (undiluted)

1 (8 oz.) pkg.    cream cheese

2 Tbs.               powdered gelatin, unflavored

½ cup               cold water

½ cup               green pepper, chopped (optional)

½ cup               onions, chopped

1 lb.                 shrimp, cooked, chopped

1 cup                         mayonnaise                                                                                                 

Directions:  Heat soup and cream cheese until cheese is melted.  Mix well.  Soften gelatin in cold water.  Add to soup mixture.  Stir until gelatin is melted.  Cool.  Add remaining ingredients.  Pour into 1½ quart mold.  Chill.  Unmold onto serving plate.

Cheese Pennies

(Jackie Ronne)

Ingredients:

1 cup                butter (2 sticks)

2 cups              shredded sharp cheddar cheese

2 cups              flour

½ tsp.               salt

                        Cayenne Pepper or hot sauce (optional)

Directions:  Cream together butter and cheese; add remainder.  Mix well, form 1” balls. Place on cookie sheet and press flat (with fork?).  Bake 15 minutes at 375°.

Curry and Chutney Pate

 (Karen Ronne Tupek)

Serve with crackers

Ingredients:

2 (8 oz,) pkgs.   cream cheese

⅔ cup               Colonial “Chut-Nut” Chutney (Rafetto is one brand, among others)

½ cup               slivered almonds, toasted in oven

2 tsp.                curry powder (mild)

1 tsp.                dry mustard

Directions:  Soften the cream cheese.  Mix all ingredients together and place into mold lined in plastic wrap.  Refrigerate.  This spread is best if prepared three or four days in advance to allow the flavors to blend.  Unmold carefully, pulling off plastic wrap, and serve with crackers.

Mexican Bean Dip

 (Karen Ronne Tupek)

Ingredients:

1 lg. can           refried beans

1 envelope        taco seasoning

1 lg. (16 oz.)     sour cream

2 cups              sharp cheddar cheese

Directions:  Mix beans and seasoning; place in casserole dish, and top with a layer of sour cream and then a layer of cheese.  Bake at 350° for 15 – 20 minutes; serve with taco chips.  

Lois’s Shrimp Dip

(Lois Hollander)

Ingredients:

8 oz.                 baby cooked shrimp

8 oz.                 cream cheese

½ cup               chili sauce

1 Tbs.               grated onion

Squirt               lemon juice

Dash                Worcestershire sauce

2 dashes           Tabasco

1 tsp.                horseradish

Directions:  Mix everything together and serve with crackers.

APPETIZERS:

 (See also “Soups”)

Ceviche

Ingredients:

 1 lb.         raw shrimp, cut in thirds

 ¾ lb.        raw baby scallops, or larger ones cut up

                 Other fish, optional

 ¾ cup      chopped onion

 ¾ cup      salsa

 1 bunch   Cilantro, chopped a bit

 3 lg.         limes, juiced

 1              avocado half, sliced and/or diced into small cubes

Instructions:

Put all ingredients except the avocado into a bowl.  Make sure lime juice covers all of the seafood.  Let sit in refrigerator for at least 4 hours, up to 8 hours.  Serve in wine glass or something elegant.  Add chopped avocado on top and serve.

Brie Soufflé

Ingredients:

1 lb.                 unripe brie, rind removed

6 slices             good quality fresh white bread, crusts removed

8 Tbs.               sweet butter (1 stick), at room temperature

1 tsp.                salt

dash                 Tabasco sauce

4                      eggs

1½ cups            whole milk

Directions:  Butter a 1½ or 2 quart soufflé or baking dish.  Butter one side of the bread and cut each slice in thirds.  Whisk together the eggs, milk, Tabasco, and salt.  Break, or cut up brie into small pieces. (I found a similar version of this recipe in the Silver Palate Cookbook, and they suggested grating the cheese.  I say good luck trying to grate brie.  However, the smaller the pieces of cheese the better).  Arrange half the bread on the bottom of the baking dish.  Cover with half the brie.  Repeat.  Pour egg mixture over cheese and bread.  Let it sit 30 minutes.  Bake at 350° for about 30 minutes, until it's golden and bubbly.  Speaking of golden and bubbly, we had a great bottle of champagne with this dish…mercy!

Caramelized Onion And Garlic Tart

Ingredients:

Crust:

4½ ounces        unbleached all-purpose flour

4½ ounces        cake flour

4 ounces           frozen unsalted butter, cut into cubes

2 ounces           chilled solid vegetable shortening

3 ounces           ice water

Filling:

2 tablespoons    olive oil

2½ pounds        onions, chopped

10 large garlic cloves, chopped

1 large              fresh thyme sprig, or ¼ teaspoon dried thyme

1                      bay leaf

½ cup               dry white wine

1 cup                Gruyere cheese (about 4 ounces ), shredded

Directions:

1.      For crust: Combine flour, butter and shortening in a food processor fitted with a steel blade and pulse the on/off switch until the mixture resembles coarse meal. Blend in the water one tablespoon at a time until the dough forms moist clumps. Gather the dough in a ball, flatten it into a disk, and wrap it in plastic. Refrigerate for 30 minutes. (Dough can be prepared 4 days ahead. Let it soften slightly before continuing.)

2.      Preheat the oven to 400. Roll out dough on a floured surface (I use a pastry cloth) to a 12-inch round. Roll up dough on rolling pin, and transfer it to a 9-inch tart pan with a removable bottom. Press dough into pan and trim the edges. Poke some holes in the dough with a fork. Freeze for 15 minutes.

3.      Line crust with foil and fill with beans or pie weights. Bake until set. Remove foil and weights. Continue baking until crust is golden brown, piercing with a fork if crust bubbles, about 15 minutes longer. Transfer to a rack, and cool completely.

4.      For filling: Heat oil in a large heavy skillet over medium heat. Add onion, garlic, thyme and bay leaf and cook until onions brown and mixture is jam-like, stirring occasionally, about 50 minutes. Add wine; stir until all liquid evaporates, about 5 minutes. Season with salt and pepper. Cool. (Crust and filling can be made 6 hours ahead. Cover separately; let stand at room temperature.)

5.      Preheat oven to 400. Remove thyme sprig and bay leaf from filling. Stir in the cheese. Transfer filling to crust. Bake until filling is brown, about 20 minutes. Remove pan sides from tart. Serve warm or at room temperature.

Cerviche

 (Karen Ronne Tupek)

Ingredients:

1 lb.                 Raw shrimp, no shell or tail; chopped into dice sized pieces, three pieces per shrimp

¾ lb.                small raw scallops

½ cup              diced onion

½ bunch           fresh cilantro leaves, chopped into small pieces

1 cup                lime juice from about 8 fresh squeezed limes; a little lemon juice is fine, too

1 cup               salsa

1                     avocado, chopped into dice sized pieces

Optional:          salt, pepper, garlic, cubed tomatoes, cubed cucumber, red peppers or red pepper flakes

Optional:          jumbo lump crab meat, to top off dish

Directions:  Combine the first 5 ingredients.  Must cover seafood with lime juice. and let marinage (cook) for about 4 hours or overnight.  Add salsa and avocado.  Garnish or serve with taco chips.

Crab Cocktail Martini with Mustard Sauce

 (Karen Ronne Tupek)

Ingredients:

1 lg. container jumbo lump crab meat

½ cup               Nance’s Sharp and Creamy Mustard (or other honey mustard)

¾ cup               Hellmann's mayonnaise

½ cup               honey

1 cup                shredded lettuce

Directions:  Arrange lettuce in bottom of a martini glass.  Drain water out of crab container.  Being careful to keep big lumps intact, put lump crab pieces on top.  Garnish or serve with sauce made from remaining ingredients.

Sweet Corn Tamale Cakes

(Cheesecake Factory)

Ingredients:

Salsa Verde:

2                      tomatillos, chopped (remove papery skin)

1 x 4 oz. can     mild green chilies

1                      green onion

2 Tsp.               fresh cilantro

1¼ tsp.             granulated sugar

¼ tsp.               ground cumin

¼ tsp.               salt

To taste            pinch ground black pepper

Southwestern Sauce:

½ cup               mayonnaise

1 tsp.                white vinegar

1 tsp.                water

¾ tsp.               granulated sugar

½ tsp.               chili powder

¼ tsp.               paprika

pinch                cayenne pepper

pinch                onion powder

dash                 salt

dash                 garlic powder

 

Tomato Salsa:

1                      medium tomato

1 Tbs.               minced Spanish onion

1 Tbs.               fresh cilantro, minced

¼ tsp.               lime juice

½                     small fresh jalapeno, minced

dash                 salt

dash                 ground black pepper

 

Cakes:

1½ cups            frozen sweet corn

½ cup (1 stick) butter, softened

3 tbsp               granulated sugar

pinch                salt

½ cup               corn masa (corn flour)

2 Tbs.               all-purpose flour

 

Garnish:

¼ cup               sour cream

½                     avocado, chopped

2 Tbs.               fresh cilantro, coarsely chopped

 

Directions:

1.      Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

2.      Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.

3.      Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.

4.      Preheat oven to 400°F.

5.      Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.

6.      Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.

7.      Measure ½ cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

8.      While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about ¼" deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a crisscross pattern (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.  Serves 4.

MAIN COURSE:

Satay Marinade for Meat Shish‑Ka‑Bob

Use Beef, Chicken or Lamb

Serves 6

Ingredients:

Marinade:

3 lb.                 beef, chicken or lamb, cut into cubes

½ cup               peanut butter (prefer chunky)

½ cup               chopped roasted peanuts (if using smooth peanut butter)

½ cup               soy sauce

1 Tbs.               dark molasses

1 tsp.                red pepper (powder)

1 clove             garlic, minced

1                      lemon, juiced

Sauce:

½ tsp.               Tabasco hot sauce

8 oz.                 can tomato sauce

Directions:  Mix and simmer marinade in pan.  Set aside 1/2 of marinade for dipping sauce.  Skewer meat; thoroughly cover meat with marinade; let sit for at least 1 hour (the longer the better) before grilling.  To remaining marinade, add sauce ingredients; simmer sauce and serve hot as a dipping sauce for grilled shish‑kabobs.

Bourbon Marinade
Try this full-flavored marinade with beef, pork or chicken.
Makes about 1 cup

Ingredients:

¼ cup               soy sauce

¼ cup               dijon mustard

¼  cup              bourbon

¼ cup               brown sugar

½ tsp.               salt

⅛ tsp.               Worcestershire sauce

⅛ tsp.               black pepper

Directions:  Mix all ingredients until the sugar has dissolved. Marinate the meat in the mixture for 1 hour (turning several times).  Use the marinade as a baste during cooking. Discard the mixture after using.

Boeuf a la Crème

(Judy Reusswig)

 (Serves 6-8 generously or 12 at buffet)

Ingredients:

1 lg. pkg.          cream cheese

1 pint               sour cream

2½ lbs.             ground beef

1 lg.                 onion, diced

1 tsp.                salt

½ tsp.               pepper

½ tsp.               garlic salt

20 oz.               tomato sauce (15 oz. & 8 oz. cans)

8 oz. pkg.         egg noodles

2 cups+            sharp cheddar cheese (grated)

Directions:  Blend cream cheese and sour cream.  Brown meat.  Add onion, salt, pepper, garlic salt, and tomato sauce.  Simmer 20 min.  Cook noodles; drain.  Line 9” x 13” dish with noodles.  Add cheese mixture to meat;  pour over noodles.  Sprinkle cheese on top.  (Can refrigerate or freeze.)  Bake at 325° for 40 min.

Karen’s Pot Roast

(Karen Ronne Tupek)

Ingredients:

Large pot roast beef (chuck), enough to cover bottom of large pot (or sear twice and stack it up)

                        Garlic Salt

                        Olive oil

4-5 cans            beef broth

1-2 pkgs.          Lipton Onion Soup Mix

                        Celery, stalks or coarsely chopped

                        Carrots, coarsely chopped

8-10                 Potatoes, peeled and cut into large chunks

1 pint               Sour Cream

Directions: 

1.      Sprinkle liberally both side of beef with garlic salt.  Cover bottom of pan with olive oil.  Heat on high.  When heated, sear (brown, quickly) both sides of beef, then start pouring in the beef broth.  Add the other ingredients (except Sour Cream and Potatoes).  Reduce heat to very low simmer.  Simmer meat for as many hours as possible, even overnight.  The longer, the more tender.  In the last 40 minutes, add potatoes.   Serve with “au juice” or Gravy, below.

2.      Gravy:  Put some broth in a gravy bowl and mix it with lots of sour cream; spoon over meat and potatoes.  Serve also the cooked-down vegetables.

Pork Tenderloin – Stroganoff Style

(Inger Dumaine)

 (This recipe makes pork taste like veal)

Ingredients:

Pork tenderloin

Flour

Butter

Salt and pepper

Mushrooms, sliced (optional)

Sour cream

Directions:  With a sharp knife, cut this slices of pork off the tenderloin, keeping knife at about a 45 degree angle.  Salt and pepper each side of the sliced meat.  Dredge each piece through flour on a plate.  Heat butter in skillet.  (If using mushrooms, at this point, sauté them and remove from skillet to side dish.  Then add more butter to pan and continue.)  Fry each piece of pork on both sides for only a few minutes until cooked.  Transfer to a serving plate.  With the remaining sauce from the butter and pork juice, add in the sautéed mushrooms and enough sour cream to make a creamy sauce.  Serve over noodles or rice.

Cottage Pie

Ingredients:

2 Tbs.               vegetable oil

1                      larger onion, chopped

1½ lbs.             ground beef

⅓ cup               flour

1½ tsp.             dried thyme

2 cups              water

1 Tbs.               browning and seasoning sauce, such as Kitchen Bouquet

2 cubes             beef bouillon

1 Tbs.               Worcestershire sauce

2¼ lbs.             red potatoes (7-8 peeled)

⅛ tsp.               nutmeg

¼ cup               heavy cream

1                      egg yolk

½ stick             butter

1½ tsp.             salt

⅛ tsp.               white pepper

1 cup                grated cheddar cheese

Directions:  Sauté onion 5-6 minutes.  Add ground beef, cook. Stir in flour, thyme, water, seasoning sauce, bouillon cubes and Worcester sauce.  Simmer until thickens, 30+ minutes.  Put in dish, reserving liquid.  Cook and mash potatoes.  Combine nutmeg, cream, egg yolk, butter, salt and pepper; mix into potatoes.  Pipe potatoes over meat, using pastry bag or gun.  Sprinkle with cheese.  Bake at 350^o until potatoes are golden brown, about 30 minutes.  Serve with warmed sauce made from reserved liquid.  Serves 4.

Dennis’s Beer Batter Fish

 (Dennis Quicker)

Ingredients:

1                      egg, beaten

1 cup                flour

1 tsp.                baking soda

1 Tbs.               salt

¾ tsp.               sugar

1 cup                beer

Directions:  Beat together; dip pieces of fish (good with Orange Roughy) and cook in frying pan with hot oil.

Veal – Hunter Style

 (Joe Cerceo)

Ingredients:

1 Tbs.+             onions, finely chopped

½ cup               white wine

¼ cup               tomato sauce

1 tsp.                beef extract

1 Tbs.               parsley, chopped

Sprinkle            tarragon, chopped

½ lbs.               fresh mushrooms, sliced (optional) *

Directions:  Season veal with salt and pepper; rub in flour, sauté in butter until golden brown and remove.  * Sauté mushrooms.  Add onions and wine; cook until reduced by half.  Add tomato sauce and beef extract and cook a few minutes.  Add parsley and tarragon.  Pour sauce over meat and serve.

Meat Loaf

(Ann Landers Recipe)

Ingredients:

2 lbs.                meat – ground beef, sautéed

1 tsp.                Accent (meat tenderizer)

¾ cup               catsup

1 pkg.               Lipton Onion Soup Mix

½ cup               warm water

½ cup               bread crumbs

2                      eggs

2                      strips bacon

1 (8 oz.) can     Hunts tomato sauce

Directions:  Mix thoroughly all ingredients except bacon and tomato sauce.  Put into loaf pan, cover with bacon and tomato sauce.  Bake for one hour at 350°.  Serves 6.

Beef Tenderloin

(Mary Filiatrault)

Ingredients:

1 lg.                 tenderloin roast

1 cup                soy sauce

1 cup                olive oil

1 cup                sherry

6 cloves            garlic (or garlic powder)

1 tsp.                Tabasco sauce

Directions:  Marinate tenderloin roast in sauce at least ½ hour, or overnight; Cook at 450 – 500 degree oven for ½ hour for rare.  Cool and slice.

Crab Norfolk

Serve this rich dish as an appetizer or build a main course around it

Serves 2

Ingredients:

4 Tsp.               butter, melted

½ pound           lump crab meat

1 tsp.                white wine vinegar

¼ tsp.               Worcestershire sauce

¼ tsp.               Tabasco

Directions:  Pre-heat the oven to 475. Divide the butter into two small shallow oven-ready dishes. 

Add half of the crab to each dish.  Mix together the vinegar, Worcestershire, and Tabasco. 

Pour evenly over the crab portions. Place into the hot oven until well heated (about four to six minutes). 

Serve immediately.

Poached Salmon  (Karen’s Staple Dish)

(Karen Ronne Tupek)

Ingredients:

Salmon fillet

Lemon Juice

Butter pats

Fresh dill weed

Salt and Pepper

Directions:  Line baking dish with aluminum foil, enough to cover over fish.  Lay fillet on bottom, sprinkle other ingredients.  Cover with foil and bake for 20-30 minutes at 350°.  May also put on grill.  Alternate grilling of salmon:  baste salmon in vegetable oil (keeps it moist) for awhile, then season and grill, covered in aluminum foil.

Fresh Salmon Soufflé

Ingredients:

3 Tbs.               butter

3 Tbs.               flour

1 cup                milk

To taste            salt

½ tsp.               pepper

Dash                red pepper

Dash                nutmeg

4                      eggs, separated

2 cups              salmon, cooked and flaked

Directions: 

1.      Preheat oven to 400°.  Lightly grease bottom of soufflé dish.  Cut pieces of aluminum foil long enough to circle dish with 1 inch overlap.  Fold in thirds lengthwise.  Wrap foil around outside of dish so it extends 3 inches above the rim and secure with sting tied around the dish.

2.      Melt butter in pan over low heat, add flour, stirring until smooth.  Cook 1 minutes, stirring constantly.   Gradually add milk, cook over medium heat, stirring until thickened and bubbly.  Stir in seasonings.

3.      Beat egg yolks until thick and lemon colored.  Gradually stir in about one-fourth of white sauce into yolks, then add remaining sauce, stirring constantly.  Add salmon and stir well.  Beat egg whites until stiff peaks are formed.  Carefully fold in egg whites to salmon mixture.  Pour into baking dish and bake at 400° until mixture rises and forms a slight golden crust.  Serve immediately.

Crabmeat Mousse

Ingredients:

1 Tbs.               gelatin

3 Tbs.               cold water

¼ cup               mayonnaise

2 Tbs.               lime juice

2 Tbs.               lemon juice

1 Tbs.               parsley, chopped

1 Tbs.               chives, chopped

1 Tbs.               prepared mustard

To taste            Salt and pepper to taste

2 cups              flaked crabmeat, cooked and picked over

2 cups              heavy cream, whipped

Thin                 slices of lime

Directions: 

1.      In the top of a double boiler, soften the gelatin in cold water, then dissolve over hot water.  Mix the gelatin with mayonnaise, lime and lemon juices, parsley, chives, mustard and salt and pepper.  Into the mixture, fold the crabmeat and whipped cream.

2.      Pour mixture into 4 quart buttered mold and chill for several hours until set.  Unmold onto a serving platter and cover with plastic wrap; keep in refrigerator until ready to serve.  Garnish with lime slices.  Serves 6-8 or more as an appetizer.

Trudy’s Salmon Mold

Ingredients:

1 envelope        gelatin

1 cup                water

1 cube              chicken bouillon

Dash                vinegar

2                      eggs, hard boiled and sliced

Choice              Olives, pimentos, anchovies and/or any other favored garnishes

1 lg. can           salmon, broken-up with fork

1 cup                mayonnaise

To taste            Anchovy paste

Directions: 

1.      Mix water with chicken broth and vinegar over heat, mix in gelatin.  Pour half of it into mold and swirl it around to coat the entire outside, with remaining mixture at the bottom.  Refrigerate for 20 minutes. 

2.      Remove and decorate bottom with egg and outside surfaces with eggs and other colorful garnishes.  Add the remaining half of gelatin and refrigerate again.

3.      Mix salmon, mayonnaise and anchovy paste with other half of gelatin and pour around eggs.  Refrigerate until serving it.

Duck L’Orange

(Karen Ronne Tupek)

Ingredients:

2                      ducklings, halved or quartered

1 cup or jar       bitter orange marmalade

2 Tbs.               Cointreau or Grande Marnier liqueur

Directions:  With a sharp fork, stab ducks to pierce skin, so that the fat will drain out during baking.  Place ducks sink side up in shallow open roasting pan.  Roast at 325° for 2½ - 3 hours.  Twenty minutes before roasting time is up, cover ducks with sauce made from the marmalade and the liqueur.  Serve with wild rice.

Christmas Roast Duck

Ingredients:

1 (5-6 lb.)         dressed duck

1 tsp.                salt

10 slices           white bread, diced

1½ cups            apple, peeled chopped

1 cup                walnuts, chopped

½ cup               parsley, chopped

1 cup                orange juice

1 cup                light brown sugar

1                      egg, slightly beaten

1 tsp.                grated orange rind

(Opt.)               green grapes

(Opt.)               fresh parsley

Directions:  Rub cavity of duck with salt.  Mix all ingredients (except grapes and fresh parsley) together and stuff duck.  Spoon remaining stuffing into side dish.  Place duck breast side up in roasting pan.  Bake uncovered at 425° for 20 minutes.  Lower heat to 325° and bake 2 hours or until drumsticks and thighs move easily.   Bake extra stuffing at 325° for 30 minutes.  Serve duckling on platter garnished with grapes and parsley.  Serves 6.

Beef Stroganoff

(Jackie Ronne)

Ingredients:

1 can                cream of mushroom soup

1½ lb.               boneless beef sirloin or tenderloin, cut into bite-sized strips

¼ cup               butter

1 pkg.               Lipton onion soup mix

1 cup                sour cream

Directions:  Put all ingredients except the sour cream into casserole dish.  Cover and bake at 275° for 3 hours.  A half hour before serving, add the sour cream.  Serve with noodles or rice.

Jackie Ronne’s Infamous Turkey Tetrazzini

(Jackie Ronne)

Ingredients:

1 cup                mushrooms, sliced and sautéed

5 Tbs.               butter

2 Tbs.               flour

1½ cups            chicken or turkey stock

1 tall can          Carnation evaporated milk (or heavy cream; use less)

½ cup               almonds, sliced and toasted

½ tsp.               salt

¼ tsp.               paprika

⅛ tsp.               pepper

¼ tsp.               celery salt

1 Tbs.               sherry

1 cup                cooked linguini

½ cup               grated parmesan cheese

Directions: 

1.      In a large saucepan, melt 3 Tbs. of butter. Stir briskly while adding the flour, letting mixture brown.  Stir in stock and a few dashes of hot sauce.  Reduce heat and simmer.  Sauté mushrooms in 1 Tbs. of butter.  Cook linguini.  To flour mixture, add the mushrooms, sherry, cream, and turkey.

2.      Drain linguini, put in oblong casserole dish, pour sauce with turkey over it.  Sprinkle with butter pats and lots of parmesan cheese.  Bake the casserole at 375° for 20-30 minutes until sauce is bubbling and top has browned.  Serve.

Karen’s Chicken Crepes - Filling

(Karen Ronne Tupek)

Ingredients:

6 cups              chicken, cooked and diced

3 cans               cream of chicken soup

3 sm.                cans mushrooms, chopped

3 pints              sour cream

Seasonings

2 cups              grated cheddar cheese

Directions:  Prepare crepe pancakes according to instructions with pan.  Mix together all ingredients except the cheese.  To assemble, put crepe on flat surface or plate, spoon in a portion of the chicken mixture.  Roll crepe around mixture and put the ends of crepe on the bottom.  Place in baking dish.  Sprinkle top with cheese.  Bake about 20 minutes at 350°.

Rogan Josh

(lamb or chicken, leg pieces)

Ingredients:

2 cups              lamb or chicken, cut into bit sized pieces

3-4                   grated onions

2 cloves            crushed garlic

¼ cup               butter

½” stalk            ginger, grated

3+ Tbs.             coriander leaves

2 chopped         tomatoes (or canned?)

4 Tbs.+             yogurt

To taste            salt and pepper

½ tsp.               turmeric

Directions:  Sauté onions and garlic in butter.  Add the ginger, coriander and tomatoes.  Simmer for a while and then add remaining ingredients, except turmeric.  Simmer for 1 hour with chicken, less with lamb.  Just before serving, add the turmeric.  Serve with rice.

Rock Cornish Game Hens

Ingredients:

4                      hens

To taste            salt and pepper

Stuffing:

½ stick             butter

2                      onions, chopped and sautéed

4                      celery stalks, chopped and sautéed

4-5 cups           stuffing mix

1 stick              butter

Water or apple juice to moisten everything

Directions:  Cook onions and celery in butter until tender.  Mix stuffing ingredients with melted butter and water or juice.  Cut hens in half, down the middle of the breast and back bones.  Salt and pepper all sides.  In a baking dish, make 8 piles of stuffing.  Place one half of a hen on top of each pile.  Add extra pats of butter to the top of each hen.  Cook at 350° for 1 hour or less.

Rock Cornish Game Hens in Grenadine with Apple Stuffing

Ingredients:

Syrup:

3                      hens

1 qt.                 apple juice

1 sm.                bottle grenadine syrup

Stuffing:

½ stick             butter

2                      onions, chopped

4                      celery stalks, chopped

4-5 cups           stuffing mix

3                      apples, peeled and chopped

Pinch               sage

Small handful   parsley

To taste            salt, pepper

                        lemon juice (little)

                        apple juice to moisten everything

Directions:  Cook onions and celery in butter until tender.  Mix stuffing ingredients; stuff hens.  Baste hens in syrup while cooking at 350° for 1 hour or less.

Enchilada SWG Triennial Supreme

This will serve 12 or more.

Ingredients:

1½  lbs             ground beef

1 (28 oz.) can    crushed tomatoes

1 (8 oz.) can     enchilada sauce

1 sm. can .        green chilies

12                    corn tortillas

1 (16 oz.) pkg. shredded cheddar cheese

                                                minced onion

                                    cilantro, (optional: minced red and green pepper, taco seasoning)

Directions:  Cook the ground beef and onion. Heat the crushed tomatoes and add the enchilada sauce, cilantro, and any leftover taco sauce, salsa, tasting for desired level of spiciness. If you want it to be very hot (spicy) add some taco or SW powdered seasoning. Using a large casserole dish, make three layers of: tortillas, meat, sauce, and cheese, ending with a layer of cheese. After the first layer add the green chilies Bake at 350° for 45 minutes or until bubbly.  Serve with a side dish of sour cream.

Rosemary-Braised Lamb 

Ingredients:

1½ Tbs.            olive oil

6                      lamb-shoulder steaks (about 3½ pounds)

2                      carrots, peeled and chopped

2                      onions, chopped

1                      celery stalk, chopped

1 cup                dry white wine

3 large              cloves of garlic, chopped

1 Tbs.               tomato paste

4 cups              rich chicken stock*

1 cup                water

2 large              fresh sprigs rosemary or 1 teaspoon dry

2 sprigs             fresh thyme

1 (10 oz.) bag    frozen peas

Directions: 

1.      Preheat oven to 300°.  Wrap herbs in cheesecloth and tie with a piece of string or place them in a small muslin bag.  Heat oil in a large Dutch oven over medium-high heat.  Brown lamb and transfer to a plate.  Add carrots, onions and celery to Dutch oven and sauté until soft and starting to brown.  Add wine and boil until all liquid evaporates.  Add tomato paste and garlic.  Cook for a minute (be careful not to burn the tomato paste).  Add lamb, stock, water, and herbs.  Cover and bake for about 1½ hours or until the meat is tender.

2.      Remove lamb.  Boil cooking liquid for 35 minutes until thickened to a sauce consistency.  Season with salt and pepper.  In the meantime, remove all fat, bone and connective tissue from the lamb.  Break or cut it into bite size pieces.  Discard herbs.  Return lamb to sauce and add peas. (At this point, you can let this cool to room temperature, refrigerate overnight, then remove the hardened fat that settles on top, before reheating.)  When the lamb and the peas are warm, serve.

3.      Another option, is to strain the sauce, and press the solids through a fine sieve before adding the lamb, peas and blanched carrots:  6 carrots, peeled and cut into ¼ slices.  Drop carrots into boiling salted water, cook for 4 minutes.  Drain, and plunge them into ice water to stop cooking.  Drain and set aside.

Herb-Crusted Lamb Chops

Ingredients:

16                    loin lamb chops cut 1¼" thick

3 tablespoons    chopped fresh rosemary, firmly packed

2 tablespoons    chopped thyme leaves, firmly packed

4                      garlic cloves, minced

1 tablespoon     fresh ground pepper

1 teaspoon        salt

extra virgin olive oil

Directions: 

1.      Put the first 6 items in a mortar and pestle and slowly add olive oil as you mash the ingredients into a thick, grainy paste. Spread ¼ to ½ teaspoon of the herb mix onto both sides of the chops. Lay them flat in a single layer on a non-metallic tray or dish, and cover them with plastic wrap. Leave them overnight in the refrigerator or at room temperature for a few hours.

2.      Arrange coals in your grill so that you have a hot spot and a medium-hot spot. Sear the chops over the hot coals and then transfer them to the medium-hot area and cook them 3 minutes on each side for medium rare.

Crab Imperial – Maryland Style

 Ingredients:

1 lb.                 Jumbo Lump Crab Meat

½ cup               Hellman’s Mayonnaise

1 tsp.                sugar

1 tsp.                Old Bay seasoning

1 tsp.                Italian parsley

1                                            large egg, lightly beaten (for richer version, use two egg yolks)

½ tsp.               lemon juice

Old Bay sprinkled on top of finished crab imperial before baking

Directions: 

1.      Mix mayonnaise, egg, sugar, Old Bay, lemon juice and parsley together and blend well. This is your Imperial sauce.

2.      Gently fold crabmeat into imperial sauce, being careful not to break up crab meat. Place portions in baking dish of your choice, using ramekins or small casserole dishes.

3.      Sprinkle tops with Old Bay.  Bake in 350 degree oven for 20 – 25 minutes (top will turn golden brown) or until a thermometer gets internal reading of 165 degrees.

4.      Allow to cool just a few minutes before serving.  It will set and be more flavorful as it cools slightly.

Welch Rarebit

Ingredients:

2 Tbs.              butter

2 Tbs.              flour

1 tsp.                Dijon mustard

1 tsp.                Worcestershire sauce

½ tsp.               salt

½ tsp.               black pepper

½ cup               porter beer

¾ cup               heavy cream

1        ½ cups       grated cheddar cheese

2 drops            hot sauce

2 – slices          pumpernickel bread

Directions: 

Mix ingredients in sauce pan. Serve over bread.

Crab Newburg

Rose Quicker

Ingredients:

3                 egg yolks

1 cup          heavy cream

2 Tbs.          butter

1 lb.             lump crab meat

2 Tbs.          sherry

Frozen Pull Pastry Shells

Directions: 

1.      In a sauce pan, beat egg yolks with cream.  Add butter. Cook over low heat until butter melts. Do not boil.  Add crab meat and heat. Stir in wine, heat again until hot.  Serve in pastry shells (follow instructions given for the shells.)

Crab, Shrimp, or Lobster Norfolk

O'Donnell's Seafood Restaurant, Bethesda, Maryland

Ingredients:

½ lb.             lump crab meat, shrimp or lobster meat, raw, shelled

2 Tbs.          butter

2 cloves       garlic, chopped

Dash           Old Bay seasoning

                   juice of 1/2 lemon

3 dashes     Tabasco sauce

Splash        white wine

salt and pepper

Directions: 

1.      In a sauce or frying pan, on fairly high heat, sauté garlic and butter,. making sure garlic does not brown.  Add seafood and other ingredients. Stir until seafood is done.  Remove with slotted spoon.  Cook down the sauce until half and spoon over plated seafood.

CHICKEN DISHES:

Curried Peanut Chicken

 (Mary Elizabeth Boyd)

Ingredients:

2                      whole chicken breasts, skinned and boned cup (or 10 chicken tenders) 

2 cups              half and half

1½ cups            Hellmann’s mayonnaise

3 Tbs.               mango chutney

2 Tbs.               dry sherry

1 Tbs.               sherry vinegar   

2½ Tbs.            curry powder

1 tsp.                turmeric

2 cups              salted roasted peanuts, finely chopped

Garnish            chopped fresh coriander

Directions:  Bake chicken in Half-and-Half in shallow baking dish for 30 mins.   Let cool and cut  into 1-inch cubes.  Process the mayonnaise, chutney, sherry, vinegar, curry powder, and turmeric in a blender or processor, until blended.  Either (a) dip in mayo mixture, roll in peanuts, and then skewer as kabobs, or (b) toss chicken in mayonnaise mixture, pile on platter, and sprinkle peanuts on top, garnish with coriander (cilantro). 

Karen’s Hawaiian Chicken

(Karen Ronne Tupek)

Ingredients:

8-10 pieces       chicken, thighs and/or breasts

OR

16-20                chicken tenderloin pieces

To taste            salt

16-18 oz. jar     apricot preserves (or can use Pineapple preserves)

16-18 oz. jar     1000 Island salad dressing

1 pkg.               Lipton Onion Soup Mix

Directions:  Mix all ingredients together and arrange chicken pieces in a 9” x 13” (or equal) baking container.  Pour all sauce over the chicken.  Bake for 50-60 minutes at 350^o until bubbling and golden  Serve with or over rice.   

Million Dollar Chicken

Ingredients:

8 pieces       chicken, thighs and/or breasts

1 cup            mayonnaise

1/2 cupr     mango chutney

1/4 cup     Smuckers apricot jam

1 Tbsp..    French mustard

1 pkg.       Lipton Onion Soup Mix

3/4 cup     water

Directions:  Mix all ingredients together and arrange chicken pieces in a 9” x 13” (or equal) baking container.  Pour all sauce over the chicken.  Bake for 50-60 minutes at 350^o until bubbling and golden  Serve with or over rice.   

Joani’s Chicken Recipe

(Joani Graves)

Ingredients:

1 can                cream of mushroom soup

1 can                cream of chicken soup

1                      can cream of celery soup

1 box                family size chicken flavor Rice-A-Roni

1 stick              butter/margarine

8-10                 boneless chicken breasts

2 cups              finely shredded cheddar cheese

¾ can               white wine or water

Directions:  Melt margarine in pan; mix Rice-A-Roni in with margarine to coat rice/vermicelli (I usually put the seasoning mix in first in the melted margarine, and then coat the rice with that mixture).  Lay chicken breasts on rice mixture, and then spread soups over chicken.  Pour water or white wine over mixture, and then cover with foil.  Bake in 350 oven for 1 hour; remove foil and sprinkle with cheddar cheese.  Bake for an additional 20 -25 minutes.

Chicken Peanut Butter Stew

(Jackie Ronne)

Ingredients:

Chicken (or beef) pieces, cut to bite size

Chopped and sautéed onions

Stewed tomatoes with juice

Peanut Butter – proportions to taste

Directions:  Simmer together until meat is cooked through.  Serve over rice.

Chicken Bordeaux

(Karen Ronne Tupek)

Serves 6-8

Ingredients:

6-8 lg.              chicken breasts

1 can                condensed cream of mushroom soup

1 sm. can          button mushrooms

4 oz.                 sour cream (optional)

1 pkg.               Lipton Onion Soup mix

⅔ cup               Sauterne wine

Directions:  Stir together, spread sauce over chicken in baking dish.  Cover with foil and refrigerate at least 1 hour to blend flavors (or not).  Bake covered for 25 minutes at 450°, then uncover and bake another 20 minutes or until done.

Ginger Chicken

(Karen Ronne Tupek)

Ingredients:

6                      chicken thighs, boned, sliced into strips

1 Tbs.               sugar

½ tsp.               salt

4 Tbs.               soy sauce

1 medium         onion, diced (or spring onions/scallions)

1 tsp.                dry mustard

1 Tbs.               sherry

½ tsp.               ginger

2 Tbs.               oil

Opt                  green peppers (optional)

Directions:  Combine ingredients (except oil) and marinade for 1 hour or more.  Cook/stir fry over high heat with oil for 3-5 minutes.

Jackie Ronne’s Chipped Beef Chicken

(Jackie Ronne)

Ingredients:

1 bag                chipped beef

8                      chicken breasts

1 can                cream of chicken and/or cream of mushroom soup

1 can measured             sour cream

⅓ cup               sherry

Directions:  With chipped beef lining the bottom of the casserole dish, put chicken breasts on top and pour sauce over.  Bake for 2 hours at 325°.

Chicken Divan

(Jackie Ronne)

Ingredients:

2 (10 oz.) pkgs.             frozen broccoli

2 cups              sliced cooked chicken or 4 cooked chicken breasts

2 cups              cream of chicken soup (canned)

1 cup                mayonnaise

1 tsp.                lemon juice

½ tsp.               curry powder

½ cup               shredded cheddar cheese

¼ cup               parmesan cheese

½ cup               cracker crumbs

3 tsp.                butter

Directions:  Cook broccoli, drain.  Arrange in greased baking dish.  Place chicken on top.  Combine soup, mayo, lemon juice and curry powder.  Pour over chicken; sprinkle with cheese.  Over with crumbs and dot with butter.  Bake at 350° for 25 – 30 minutes.

Chicken Mole

(recipe Michael used for Mexican Fiesta at Wood Acres)

Ingredients:

1 medium         onion, chopped

1 clove             garlic, minced

2 Tbs.               cooking oil

2 Tbs.               sugar

1 Tbs.               flour

1 tsp.                salt

½ tsp.               cinnamon

1 tsp.                chili powder

½ tsp.               ground cumin

½ tsp.               oregano

1 (1 oz.) pkg.    unsweetened baking chocolate, melted

1 (16 oz.) can    tomatoes, cut up

1 cup                chicken broth

1 (4-5 lb.)         roasting chicken or pieces of chicken thighs and breasts

Directions:  In medium saucepan, sauté onion and garlic in oil until tender.  In a small bowl, mix sugar, flour, salt, cinnamon, chili powder, cumin and oregano.  Stir into onion mixture.  Add chocolate, tomatoes and chicken broth.  Bring to boil, stirring constantly.  Simmer, stirring occasionally, for 5 minutes.  Wash and pat dry the chicken.  Preheat oven to 350°.  Place chicken in roasting pan without a rack (or lay pieces of chicken in baking dish).  Spoon sauce over chicken.  Cover with aluminum foil.  Roast 1 ¼ to 1½ hours or until tender, basting several times with sauce.  Carve chicken and spoon sauce over all.

Roasted Chicken & Spicy Peanut Soba Noodles

Ingredients:

Spicy Peanut Sauce:

½ cup               toasted sesame oil

4 garlic             cloves, minced

1 tablespoon     minced fresh ginger

2 tablespoons    sriracha hot sauce

3 tablespoons    honey

½ cup creamy   peanut butter

2 tablespoons    lemon juice

¼ cup               low-sodium soy sauce

¼ cup               hot water

Chicken and Noodles:

4 cups              shredded chicken from a whole roasted deli-chicken

½ pound           dried buckwheat soba noodles

Directions:

Spicy Peanut Sauce:
In a small sauté pan heat sesame oil and add garlic and ginger to gently fry about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.

Chicken and Noodles:
Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.

Chicken in Mango Sauce

Ingredients:

1 tablespoon     brown sugar

1 tablespoon     butter

2¼ cups            chopped mango

½ cup               orange juice 

1 teaspoon        pepper

1 teaspoon        salt

1 clove             garlic

8                      chicken legs or thighs

Directions: 

In a blender, mix all ingredients except ¾ cup of mango (reserved in a cup in the fridge) and the chicken to make a purée.  Poke holes in the chicken.  Place the chicken in a glass baking dish and pour over the purée.  Bake at 350° for 40 minutes, then check for doneness.  Serve warm pouring the reserved mangoes on top.

Chicken with Mango Salsa

Ingredients:

½ cup               orange juice

2 tablespoons    lime juice

1½ cups            mango, diced  

1 clove             garlic, crushed

1 teaspoon        parsley

½ cup               sugar

¼ cup               green onion, chopped

¼ cup               vinegar

1 teaspoon        Tabasco sauce

1 teaspoon        Worcestershire sauce

6                      boneless chicken breasts cut in bite size pieces

1 tablespoon     oil

Directions:  

Marinate chicken in Worcestershire and Tabasco sauce for 5 minutes.  Sauté chicken in olive oil and set aside.  Combine sugar, green onion, vinegar and lime juice in a saucepan.  Bring to a boil, stirring constantly until the sugar dissolves.  Add mango, garlic and parsley, stirring gently.  Mix in orange juice.  Pour hot mixture over chicken.  

Chicken Madeira

(Cheesecake Factory)

Ingredients:

Chicken:

1 Tsp.               olive oil
4                      boneless, skinless chicken breast fillets
8 spears            asparagus
4 slices             mozzarella cheese

Madeira Sauce:
2 tbsp               olive oil
2 cups              sliced fresh mushrooms
3 cups              Madeira wine
2 cups              beef stock
1 tbsp               butter
¼ tsp.               ground black pepper

Directions: 

1.      Heat up 1 tbsp olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼" thick. Sprinkle each fillet with salt and pepper.  

2.      Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.  

3.      Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

4.      With the heat still on medium, add two tbsp of oil to the skillet.  Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about ¼ of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

5.      As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

6.      Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.

7.      Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp of Madeira sauce over the chicken.

Bang-Bang Chicken & Shrimp®

(Cheesecake Factory®)

Menu Description: "A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sautéed with vegetables and served over rice."

Ingredients:

Curry Sauce
2 teaspoons       chili oil
¼ cup               minced onion
2 tablespoons    minced garlic
2 teaspoons       minced ginger
1 cup                chicken broth
½ teaspoon       ground cumin
½ teaspoon       ground coriander
½ teaspoon       paprika
¼ teaspoon       salt
¼ teaspoon       ground black pepper
¼ teaspoon       ground mace
¼ teaspoon       turmeric
3 cups              coconut milk
2 medium         carrots, julienned
1 small             zucchini, julienned
½ cup               frozen peas

Peanut Sauce
¼ cup               creamy peanut butter
2 tablespoons    water
4 teaspoons       sugar
1 tablespoon     soy sauce
1 teaspoon        rice vinegar
1 teaspoon        lime juice
½ teaspoon       chili oil

Chicken and Shrimp
2                      chicken breast fillets
16 targe            raw shrimp, shelled and deveined
¼ cup               corn starch
½ cup               vegetable oil

4 cups              cooked white rice

Garnish
1½ cups            flaked coconut
½ teaspoon       dried parsley, crumbled
2 tablespoons    chopped peanuts
2                      green onions, julienned

 

Directions: 

1.      Curry Sauce:  Heat the chili oil in a large saucepan over medium heat. When the oil is hot add onion, garlic, and ginger. Sauté about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well.  Simmer sauce for 5 minutes on low heat. Add Coconut milk. Bring mixture back to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.  Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.

2.      Peanut Sauce: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in saucepan over medium heat. Heat just until mixture begins to bubble, then cover pan and remove from the heat.

3.      Toast Coconut: Preheat oven to 300°. Spread coconut in thin layer on a baking sheet. Place coconut in oven. Stir coconut every5-10 minutes to insure it browns evenly. Watch carefully. After 25 to 30 minutes the coconut should be light brown. Remove from oven cool.

4.      Chicken and Shrimp: Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat vegetable oil in wok or large skillet over medium heat. Add the coated chicken to the pan and sauté, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a 2-3 minutes, remove everything to rack or towel to drain.

5.      Assembly: Fill soup bowl with 2 cups of white rice. Press down on the rice to firmly pack. Invert the bowl onto the center of a plate, remove bowl after rice had dropped to form a pile of rice in the center of each plate. Arrange equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp. Avoid getting sauce on top of the rice.  Drizzle peanut sauce over the dish concentrating most of the peanut sauce on the rice.  Sprinkle ½ teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, and then place a pile of julienned green onions on top. Sprinkle ½ cup to ¾ cup of toasted coconut over the chicken and shrimp.  Serves 2

Rich Chicken Stock

Rich chicken stock comes from using the bony parts of chickens that have been browned.  I save the bones and drippings from roasted chickens in my freezer until I have enough to make stock.  You can also get wings and backs from the butcher and roast them at 400° with carrots, onions and celery for about 1 to 1½ hours until everything has a nice brown color to it.  Place bones and drippings, or wings, backs and vegetables in a stock pot and cover with water.  Bring to a boil then reduce heat, partially cover the pot, and simmer (a few bubbles rising to the top) on very low heat for several hours or overnight.  Strain stock, and refrigerate.  Remove fat that hardens on top, then bring to a boil and simmer until it reduces to half.  I make this in large batches and freeze it.  It makes the best gravy and sauces you'll ever taste.

SIDE DISHES:

Ken’s Garlic Potato Casserole

 (Ken Backer)

Ingredients:

8 med.              potatoes, peeled, cut, cooked

1 (8 oz.) pkg.    cream cheese

8 oz.                 sour cream

¼ cup               butter

1 Tbs.               garlic salt

1 Tbs.               garlic powder

2 cups              cheddar cheese

Directions:  Mash all the above ingredients (except cheese) together in bowl, put in greased casserole dish, and top with cheese.  Bake at 350^o for an hour.

Karen’s Brandy-Orange-Pecan Sweet Potatoes

 (Karen Ronne Tupek)

Ingredients:

⅔ cup               brown sugar

½ cup               pecans, chopped

½ cup               butter, melted

1 Tbs.               cinnamon

1 tsp.                salt

1 tsp.                all spice

1 tsp.                ginger

1 tsp.                nutmeg

½ tsp.               cloves

2                      eggs, beaten well

⅓ cup               orange juice

¼ cup               bourbon, brandy, or Grand Marnier

4 cups              sweet potatoes, cooked (5 large potatoes+)

Directions:  Mix everything, adding nuts the last.  Bake in casserole for 45 minutes at 350°, topped with marshmallows, as an option.

Fettuccine Alfredo Sauce

(Karen Ronne Tupek)

Ingredients:

1 cup                heavy cream

¼ cup               butter

To taste            salt and pepper

½ cup               freshly ground parmesan cheese

Pinches            chopped parsley

Sprinkle            garlic salt

Directions:  Melt cream, butter, and cheese in pan slowly, stirring until cheese has melted.  Cook good quality egg noodles, drain and mix with sauce.  Reheat the combo for a few minutes.  Serve.

Hollandaise Sauce

 (Karen Ronne Tupek)

Ingredients:

2 egg                yolks

2 tsp.                tarragon vinegar

Dash                cayenne pepper

¼ lb.                butter (1 stick)

Directions:  With yolks, vinegar, and pepper, flick blender on to mix.  Melt butter and bring to boil.  Pour butter into blender with blender running at medium to high speed, slowly until butter is blended and sauce thickens.

Green Onion and Bacon Mashed Potatoes

Ingredients:

4 large              baking potatoes, peeled

8 oz.                 shredded Colby-Monterey Jack cheese

6 to 8               bacon slices, cooked and crumbled

4                      green onions, chopped

2 cloves            garlic, pressed (I used the jarred garlic)

½ cup               sour cream

¼ cup               butter or margarine, softened

1½ tsp.             salt

½ tsp.               pepper

Directions:  Combine potato and water to cover in a large Dutch oven, bring to a boil, and cook 25 minutes or until tender.  Drain.  Mash potato; stir in cheese and remaining ingredients.

Green Beans with Garlic-Herb Butter

Ingredients:

1 lb.                 fresh green beans

1/4 cup             butter or margarine

1 small             onion, minced

1 rib                 celery, minced

1 1/2 tsp.          jarred minced garlic

1/4 tsp              fresh or dried rosemary, chopped

¾ tsp                salt

1/4 cup             fresh parsley, chopped

Directions: 

1.      Bring salted water to a boil in a large saucepan; add beans , cover, and cook

2.      10 - 15 minutes.  Plunge in ice water to stop the cooking; Drain.

3.      Melt butter in saucepan over medium high heat; add onion and celery and sauté 5 minutes.  Add garlic and sauté 2 minutes. Stir in beans, rosemary, salt, and parsley; sauté 4 minutes or until thoroughly heated.

Glazed Broccoli with Almonds

(Judy Reusswig’s “What’s Cooking in Vail”)

Ingredients:

2 pkg.               frozen broccoli

¼ cup               butter

¼ cup               flour

1 cup                light cream

1 cube              bouillon, dissolved in ¾ cup water

2 Tbs.               sherry

2 Tbs.               lemon juice

To taste            pepper

½ tsp.               msg

¼ cup               parmesan cheese, grated

¼ cup               slivered almonds, toasted

Directions:  Cook broccoli, drain and arrange in 8 x 12 baking dish.  In saucepan, melt butter and blend in flour.  When mixture is smooth, add cream and bouillon.  Stir constantly until mixture is smooth and thickened.  Add sherry and lemon juice, pepper and msg.

When all is well blended, pour sauce over cooked broccoli and sprinkle top with parmesan cheese and almonds.  Bake at 375° for 20 minutes.  Serves 6. 

Pierogies

(Josephine Tupek)

Ingredients:

Sauerkraut Filling:

2 Tbs.               butter

⅓ cup               chopped onion

1½ cups            sauerkraut, drained and minced

To taste            salt and pepper

Potato Filling:

3 Tbs.               butter

½ cup               chopped onion

2 cups              cold mashed potatoes

1 tsp.                salt

1 tsp.                white pepper

Dough:

3 eggs

1 (8 ounce)       container sour cream

3 cups              all-purpose flour

¼ tsp.               salt

1 Tbs.               baking powder

Directions

1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.

2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, and then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.

5. Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 3 to 5 minutes or until pierogies float to the top. Remove with a slotted spoon.  Serve with sour cream (or applesauce)

Ultimate Macaroni and Cheese
Makes 6 servings

Choose a medium-sized pasta with grooves, twists and/or curves that will hold a maximum of the cheese sauce. Varieties such as macaroni, gemelli, radiatore, rotini, shells or fusilli are ideal. You can skip the onion/bay leaf/peppercorn infusion for the béchamel sauce to save time; it adds a subtle layer of savory flavor to the dish.

Ingredients:

2½ cups (9 oz.)             dry pasta

2½ cups            whole milk

1 slice               onion

1                      bay leaf

10                    whole black peppercorns

4 Tbs.               unsalted butter

¼ cup               all-purpose flour

                        Salt and freshly ground black pepper

8 oz.                 sharp cheddar cheese, grated (about 2 ½ cups)

3 oz.                 Fontana cheese, grated (about 1 cup)

3 oz.                 Emmenthal, Gruyère or similar Swiss-type cheese, grated (about 1 cup)

½ cup               fresh bread crumbs

Directions: 

1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.

2. Bring a large pot of salted water to a boil. Stir in the pasta and boil until it is about half-cooked, tender on the surface with a distinct bite still in the center, about 5 minutes. Drain well, rinse with cold water and set aside, tossing from time to time as it cools to avoid sticking.

3. Put the milk in a small saucepan with the onion slice, bay leaf and peppercorns. Bring just to a low boil over medium heat, and then take the pan from the heat and let sit to infuse for 10 to 15 minutes. (If skipping the aromatics, simply warm the milk.)

4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it foams up and has a very slight toasty smell (it should not brown), 1 to 2 minutes. Strain the warm milk into the pan and whisk to blend. Continue to cook the sauce, whisking often, until it thickens, about 5 minutes. Turn off the heat and gradually whisk in the cheeses until fully melted. Season the sauce to taste with salt and pepper, then add the pasta and stir to fully coat all the pasta with the cheese sauce.

5. Pour the mixture into the prepared dish and sprinkle the bread crumbs evenly over. Set the dish on the oven rack and lay a piece of foil on the rack below to catch any drips. Bake until the macaroni and cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let sit for about 15 minutes before serving.

German Red Cabbage

 (Karen Ronne Tupek)

Ingredients:

5 slices             bacon, chopped

1lg.                  onion, chopped

1head               red cabbage (about 2 lbs), cored and sliced  (I use 3 medium jars)

2 lg. (or 3 sm.) tart apples, cored and sliced thinly - no need to peel

2 tsp.                flour

¼ cup               vinegar

¼ cup               brown sugar

1½ cup             dry red wine

½ tsp.               orange zest

To taste            salt & pepper

Dashes and pinches of:   (* I use these spices, generously.  But not too much - you don't want to overpower the cabbage.)

* whole cloves

* allspice

* nutmeg

* cinnamon

caraway

thyme

bay leaf

 Directions: 

1.      Sauté the bacon in the bottom of a Dutch oven or stewpot. Add onion and cook until limp. Add cabbage and turn in the fat. Core and thinly slice apples and add them. Dust with the flour and turn and stir until incorporated and flour has cooked a little.

2.      Add the vinegar, sugar, 1½ cup wine, orange zest and whatever spices you're in the mood for. To help you out, inhale the aroma of the cooking cabbage, and then take a sniff of your spice. Add whatever seems to go together. But not too much.

3.      Cover and cook slowly till tender and flavors are well combined. I usually either do this in a 300º oven for a couple hours or, if I'm going to be out of the house all day, a crock pot. Before serving, taste for salt & pepper, and if flavor is too strong, add a little hot water.

Pineapple Casserole

(Jane Myers)

Ingredients:

2 large cans      crushed pineapple

2                      eggs, beaten well

1cup                 sugar

2 tsp.                corn starch

Many               pats butter

Lots                 cinnamon

Directions:  Mix well and put in casserole dish.  Top with pats of butter around the top and sprinkle liberally with cinnamon all over the top.  Bake in 350 degree oven for 1 hour.

Broccoli Casserole

(Karen Ronne Tupek)

Serves 18-24

Ingredients:

3 (20 oz.) pkgs.             broccoli cuts or florets, almost fully cooked

1 lg.                 onion, chopped and sautéed in butter/margarine

1 can                cream of celery soup

1 cup                mayonnaise

2 cups              cheddar cheese, grated

Topping:

1 stack              Ritz Crackers, crumbled

1 stick              butter

Directions:  Sauté onion in butter or margarine until soft.  Cook broccoli florets until tender, but not overcooked.  Gently mix all the above ingredients together.  Put into greased casserole dish.  Melt butter/margarine in frying pan; add crumbled bits of Ritz crackers, tossing until evenly moistened and coated with the butter/margarine.  Spread evenly over broccoli mix in casserole dish. This may be prepared a day or two before serving.  Bake at 350^o for 45-60 minutes until mixture bubbles and cracker topping is golden brown and crispy.

Dennis's Corn Pudding

(Dennis Quicker)

Ingredients:

3                      eggs

2 cups              milk (use a bit less)

½ cup               light cream

3 Tbs.               sugar

1 tsp.                salt

2 cups              fresh white corn (8 ears, approx.) cut from cob just before using.

¼ cup               all purpose bread crumbs

2 Tbs.               melted butter

Dash                nutmeg

Directions: 

1.      Preheat oven to 350.  Grease 1½ quart casserole.  Beach eggs until light and fluffy.  Add milk, cream, sugar, and salt.  Stir in corn, bread crumbs, and butter and place dish in pan of boiling water.  Bake in water bath at 350 for 50 - 60 minutes or until custard is set.

2.      Can be made a day ahead and reheated.  When cutting corn off of cob, do not cut deeply, as you get too much husk.  Cut shallow and then scrape corn milk off cob with the knife.

Cracked Corn

(Clark Readler)

Ingredients:

1 bag/pouch      Pennsylvania Dutch John Cope’s Cracked Corn

3½ cups            milk

2 Tbs.               sugar

¼ tsp.               salt

¼ cups             butter

Directions:  Combine ingredients in bowl (or pan you will use to heat up).  Let it sit at least four hours or over night.  Heat and serve.

Stouffer's Corn Soufflé

Ingredients:

2                      eggs
2 tablespoons    cornstarch
2 tablespoons    sugar
¼ tsp.               salt

⅛ tsp.               pepper
⅛ tsp.               nutmeg
1 (16 oz.) can    creamed corn
½ cup               sour cream
½ cup               milk

Directions:  With electric mixer beat eggs until foamy. Beat in remaining ingredients as listed. Pour into Pam-sprayed 8" square baking dish. Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.

Corn Soufflé

Ingredients:

1 can                cream style corn
1 Tbs.               flour
1 tsp.                sugar
¼ tsp.               salt
3 whole            eggs, beat with whisk
1 cup                milk

Directions:  Add all ingredients and pour into casserole.  Dot top with butter.  Bake at 350° for 30 to 40 minutes until lightly brown. To test doneness, use a table knife and insert in middle. If knife comes out clean, the soufflé is done. Makes 6.

Corn Bread Pudding

Ingredients:

2 whole            eggs, beaten

1 (16 oz.) can    creamed corn, intact

1 (16 oz.) can    corn, drained

1 box                Jiffy Corn Muffin Mix

1 stick              butter, melted (or ½ cup of corn oil)

1 cup                sour cream

Directions:  Double the recipe, mix and put in 9x13 casserole; bake at 350 for 45 minutes.

Joannes’ German Noodles and Sauerkraut

(Joanne Goodell)

Ingredients:

6-8 pieces         bacon

½ head             cabbage, cut up and cooked

1 cup                sauerkraut

¼ cup               sugar

½ tsp.               garlic powder

2-3 cups           noodles, cooked

Directions:  Cook bacon and crumble.   Add ingredients together.  Cook 15 minutes.

Lala’s Creamy Spinach

(Lala Oliver)

Ingredients:

1 or 2 pkg.                    chopped frozen spinach (or fresh spinach)

1 can                            cream of celery soup

½ tsp.+                         nutmeg

Directions:  Cook spinach, drain.  Mix in soup and nutmeg.  Serve.

SALADS:

Rose’s Sesame Almond Cole Slaw

(Rose Quicker)

Ingredients:

Salad:

1 pkg.               shredded cabbage or ½ head

3 oz. pkg.         Raman noodle (Soup) – chicken flavor, crunched up

½ cup               slivered almonds – toasted in 350-deg. oven 5-10 min.

3 Tbs.               sesame seeds - toasted in 350-deg. oven 5-10 min.

Dressing:

½ cup               vegetable oil

3 Tbs.               white vinegar

3 Tbs.               sugar

1 pkg.               Raman noodles seasoning mix

Directions:  Add dressing right before serving and toss.

Strawberry Jell-O Salad

 (Karen Ronne Tupek)

Ingredients:

1 lg. pkg.          strawberry Jell-O

1 (10 oz.) can    crushed pineapple, with juice

1½ cups            orange juice

1 sm. can          evaporated milk

1 (8 oz.) pkg.    cream cheese

Directions:  Combine Jell-O, pineapple juice, and orange juice; heat until Jell-O is dissolved.  Add softened cream cheese.  In separate bowl, beat milk until peaks form, fold into Jell-O mixture.  Pour into mold and refrigerate overnight.  Unmold and serve.

Tart Red Jell-O Salad

Ingredients:

1 pkg.               raspberry Jell-O

1 cup                boiling orange juice

1 cup                apple sauce

Directions:  Boil orange juice, add jell-o and stir to melt.  Add apple sauce.  Pour into greased mold and refrigerate for at least 3 hours.

Pineapple Lemon/Lime Jell-O Salad

 (Karen Ronne Tupek)

Ingredients:

1 lg. pkg.          lime or lemon Jell-O

2 cups              hot water

1 (8 oz.) pkg.    cream cheese

1 sm. can          crushed pineapple

1 cup or less     cold water

1 can                evaporated milk

 Directions:  Boil water, add jell-o and stir to melt.  Melt cream cheese in microwave oven.  Add to jell-o mix.  With mixer, blend to remove cream cheese chunks.  Add remaining ingredients and stir.  Pour into greased mold and refrigerate for at least 3 hours.

Mandarin Orange Salad

(Mimi Betz)

Ingredients:

6 cups              red leaf and/or green leaf lettuce – loosely packed

1 can                mandarin oranges in light syrup (drained)

3 or 4               scallions, thin sliced

1 Tbs.               parsley, chopped

½ cup               sliced almonds - toasted

Dressing:

½ cup               oil

¼ cup               white tarragon vinegar

1½ tsp.             sugar

½ tsp.               dried tarragon

¼ tsp.               salt

⅛ tsp.               pepper

Dash                hot sauce

Directions:  Mix and refrigerate for 30 minutes.

Vegetable Salad

 (Karen Ronne Tupek)

Ingredients:

2 parts              vinegar

1 part               salad oil

¼ part              sugar, salt and pepper

1 can                tender tiny peas

1 can                green string beans, French cut

1 can                Chinese vegetables (water chestnuts, bean sprouts, bamboo shoots, etc.)

¼ cup               sliced almonds, toasted

2 strips             bacon, crumbled

½ sm.               onion, minced

Directions:  Boil first three ingredients; in a dish, pour over the contents of the three vegetable cans. Toss in almonds, back and onion bit and refrigerate.

Four Bean Salad

 (Karen Ronne Tupek)

Ingredients:

2 cans               kidney beans

1 can                yellow wax beans

1 can                green beans

1 can                garbanzo beans (chick peas)

1                                     onion, chopped

¼ cup               oil

½ cup               vinegar

3 Tsp.               sugar

To taste            salt and pepper

Directions:  Boil oil, vinegar and sugar to blend; in a dish, pour over the remaining ingredients and refrigerate.

Sweet and Sour Orange Almond Salad

 (Karen Ronne Tupek)

Ingredients:

½ head             romaine lettuce

½ cup               slivered almonds

1 sm. can          mandarin oranges

Bottle (part)      sweet and sour dressing

Directions:  Toast the slivered almonds.  Toss all ingredients together and serve.

THE Caesar Salad

 (Bombay Bicycle Club)

Ingredients:

½ head             romaine lettuce

3 lg.                 egg yolks

1½ cloves         garlic

3 tsp.                vinegar

½ cup               oil

1 tsp.                mustard

¼ cup               parmesan cheese, grated

½ juice             lemon

To taste            croutons

To taste            salt and pepper

Directions:  In blender, mix the first five ingredients.   Put broken up pieces of romaine lettuce in salad bowl.  Pour over dressing, and then add other ingredients.  Toss and serve.

Harriet's Shrimp and Chicken Salad

Ingredients:

1½ cups            elbow macaroni

3 cups              cooked chicken, diced

1 cup                cooked shrimp

1 (8 ¾ oz.) can peach slices - drained and chopped

1 (8 ¾ oz.) can pineapple chunks - drained and chopped

1 cup                chopped celery

¼ cup               sliced green onion

½ (14 oz.) can   sweetened condensed milk

½ cup               lemon juice

2 Tsp.               salad oil

2 Tsp.               prepared mustard

Directions:  Cook macaroni to package directions.  Drain.  In large bowl, combine macaroni, chicken, shrimp, peaches, pineapple, celery and onion.   In bowl, stir together the sweetened condensed milk, lemon juice, salad oil, and mustard.  Blend into the other mixture.  Cover and chill for several hours or overnight.  Makes 6-8 generous servings.

Thai Peanut Salad Dressing

¼ cup     creamy peanut butter

2 Tbs.     rice vinegar

2 Tbs.     fresh lime juice/ one lime

3 Tbs.     vegetable oil

1 Tbs.     soy sauce

2 Tbs.     honey

2½ Tbs. sugar

2             garlic cloves, roughly chopped

1 in. sq.   fresh ginger, peeled and roughly chopped

1 tsp.      salt

¼ tsp.     crushed red pepper flakes

2 Tbs.     fresh cilantro leaves

BREADS:

Onion Dill Bread

Ingredients:

1 pkg.               yeast

3½ cup             flour

¼ tsp.               baking soda

1½ tsp.             salt

1whole             egg

Mix together.  Warm and add:

¼ cup               water

¾ cup               cottage cheese

¾ cup               sour cream

3 Tbs.               sugar

3 Tbs.               minced dried onion

2 Tbs.               dill weed, chopped

1½ Tbs.            butter, softened or melted

Directions:  In order listed, place dry ingredients and egg into inner pan of bread maker.  Warm next set of ingredients and add.  Select “Whitebread” and push “Start”.  Lightly brush the top with melted butter.  Absent a bread maker, knead ingredients, let it rise, and bake in 2 pans.

Popovers

(makes 12 small, 6 large)

Ingredients:

1¼ cup             flour

¼ tsp.               salt

3 lg.                 eggs

1¼ cups            milk

2 Tbs.               butter, cut into 12 even pieces

3 Tbs.               butter, melted

Directions:  Oil or spray popover pan.  Preheat oven to 400° and set rack in middle of oven.  Preheat popover pan in oven for about 2 minutes.  Blend flour, salt, eggs, milk, and melted butter until mixture is the consistency of heavy cream, about 1 - 2 minutes.  This can be mixed in a food processor, blender, electric mixer, or with hand mixer.  The batter can be made ahead of time and stored in the refrigerator.  Batter should be used at room temperature. Place 1 small piece of butter in each cup and place pan back in preheated oven until butter is bubbly, about 1 minute.  Fill each cup half full with batter and bake 20 minutes.  Reduce temperature to 300° and continue baking 20 minutes.

Normandy Farms Famous Popovers

Makes Approximately 12-16 Popovers

Ingredients:

8 whole            eggs

2 cups              milk

As needed         vegetable oil

1 teaspoon        salt

1 teaspoon        sugar

2 cups              all-purpose flour

Directions:  Mix the eggs. Add the milk, salt sugar and flour and hand mix for one minute. Do not over-mix!  Pre-heat popover pan with ½ teaspoon vegetable oil in each cup for 10 minutes. When hot, fill each cup with popover mix ¾ full.  Bake for 10 minutes at 400°.  Reduce heat to 350° and cook for an additional 35 minutes.  Be sure popovers are cooked inside to prevent collapsing.  Recipe yields 6-8 popovers using standard popover pans.  Always use a cookie sheet as a drip pan for excess grease when the popover pops!

Banana Bread

Ingredients:

2 cups              all-purpose flour

1 teaspoon        baking soda

¼ teaspoon       salt

½ cup               butter

¾ cup               brown sugar

2 whole            eggs, beaten

2 ⅓ cups           mashed overripe bananas

Directions: 

1.      Preheat oven to 350° F (175° C). Lightly grease a 9x5 inch loaf pan.

2.      In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3.      Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.

Banana Nut Chocolate Chip Bread

Ingredients:

1½ cups            mashed ripe banana

1¼ cups            sugar

3 whole            eggs

⅓ cup               vegetable oil

1 tablespoon     vanilla extract

2¼ cups            all-purpose flour

¾ cup               quick-cooking oats

2 teaspoons       ground cinnamon

1 teaspoon        baking powder

1 teaspoon        baking soda

1 teaspoon        salt

¼ teaspoon       ground nutmeg

1 cup                semisweet chocolate chips

¾ cup               walnuts or pecans, chopped

Directions:  In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350° F for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Banana Nut Bread with Buttermilk

Ingredients:

2½ cups            white sugar

1 cup                shortening

3 whole            eggs

1½ cups            mashed bananas

3 cups              all-purpose flour

1¼ cups            buttermilk

1½ teaspoons    baking soda

1½ teaspoons    baking powder

1 teaspoon        vanilla extract

½ cup               walnuts or pecans, chopped

Directions:  Preheat oven to 350° F (175° C). Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

SOUPS:

Cream of Peanut Soup

 (Karen Ronne Tupek)

Ingredients:

⅓ cup               grated onion

⅓ cup               celery

2 Tbs.               minced carrots

¼ cup               butter (1/2 stick)

1 cup                peanut butter (crunchy)

4 cups              chicken broth

½ cup               sour cream or heavy cream

Directions:  Sauté vegetables in butter.  Stir in the peanut butter and chicken broth.  Simmer 15 minutes, remove from heat and stir in the cream.  Garnish with chopped peanuts.

Jackie Ronne’s Pea Soup

 (Jackie Ronne)

Ingredients:

2 lg.                 ham hocks or large ham bone

10 cups             water

1 pkg.               dried split green peas (bag; in “beans” section of grocery)

1 lg.                 chopped onion

4 stalks             chopped celery

3                      sliced carrots

Directions:  Cook at a low simmer for several hours, until the peas have broken down and become mush.  At this point, I strain out the large vegetable pieces in a colander.  Remove pieces of ham meat from bone, cut up and add to soup.

Karen’s Tomato Soup

 (Karen Ronne Tupek)

Ingredients:

½ cup               celery, chopped

½ sm.               onion chopped

2 Tbs.               butter

2 Tbs.               flour

6 cups              chicken broth

1 can                large tomatoes - chopped

1 cup                half and half or light cream

(Opt.)               chives

Directions:  Sauté onions and celery in the butter; stir in flour and add broth.  Bring to a boil.  Add peanut butter and stir until smooth, then add half-and-half.  Heat, but do not boil.  Serve.

Cream of Pumpkin Soup

(Inger Dumaine)

Ingredients:

Soup:

1 Tbs.               butter

1 lg.                 onion

2 cans               chicken broth

1 can (1 lb.)      solid pumpkin

1 tsp.                salt

¼ tsp.               cinnamon

¼ tsp.               nutmeg

⅛ tsp.               ginger

⅛ tsp.               pepper

1¼ cups            milk

1 cup                heavy cream

Cinnamon croutons:

1 Tbs.               brown sugar

3 Tbs.               butter, softened

¼ tsp.               cinnamon

4-5 slices          white bread

Directions: 

1.      Soup:  Sauté onion in butter until tender but not brown.  Add 1 can of chicken broth to sautéed onion, cover and simmer for 15 minutes.  Blend in blender until smooth.

2.      Return to saucepan add remaining broth, pumpkin, spices.  Stir until smooth, bring to a boil and simmer for 10 minutes.  Keep stirring.  Just before serving, add the milk and cream and heat to just boiling.  Do not boil.  Garnish with Cinnamon Croutons.

3.      Croutons:  Blend brown sugar, butter and cinnamon.  Spread on bread.  Bake on cookie sheet in 400 degree oven for 8-10 minutes until toast is crisp.  Cut into small triangles or squares. 

Beer Cheese Soup

Serve this rich soup with a hearty loaf of bread. Serves 4

Ingredients:

1 stick              butter

1 medium         onion, diced

2 stalks             celery, diced

½  cup              flour

4 cups              chicken broth

12 oz. (one can)            beer

1½  cups           sharp cheddar cheese, grated

½  tsp.              dry mustard

To taste            salt and white pepper to taste

Directions:  Melt the butter in a heavy soup pot. Add the onion and celery.   Cook until just soft. Sprinkle on the flour and cook for three minutes, stirring frequently.  Slowly whisk in first the broth, then the beer. Bring to a boil.  Reduce the heat. Slowly whisk in the cheese. Add the mustard.  Remove from the heat and serve immediately.  To reheat, place in a double boiler to prevent scorching.

Crab and Corn Bisque

Ingredients:

2 quarts           Half and Half

1 cup               chicken stock

¼ cup              flour

¼ cup              butter

1 2 oz. can       whole kernel corn, with liquid

1 pound           lump crab meat or claw

2 cups              green onion, chopped

½ tsp.               salt

½ tsp.               cayenne pepper

1 tsp.                garlic salt

1 tsp.                paprika

1-2 tsp.            Old Bay (aka: crab boil)

1 Tbs.               parsley, chopped, for garnish

Directions: 

1.   Combine Half and Half and stock; bring to boil, then reduce heat and simmer for 10 - 12 minutes. Mix roux with the flour and butter *. Add to simmering pot.  Stir in corn and crabmeat and simmer for another 3 minutes. Gradually add in the onions and other seasonings.  Simmer for another 5 minutes.  Put in bowls and garnish with parsley.     (  *ROUX: Use your nose to perfect your roux.  Mix together the flour and butter, smelling the scent of raw flour. Stir slowly over low heat for 20 - 30 minutes.  Do not let any color appear. Once you get it to the scent of cooked pie crust, it is ready.)

*

Cream of Spinach Soup

Ingredients:

2(10 oz.) boxes frozen chopped spinach

1 sm.                onion, peeled and quartered

1 lg.                 carrot, peeled and cut into 1-inch lengths

5 ribs                celery, cut into 1-inch lengths

1 cloves            garlic

2 Tbs.               butter

2 Tbs.               flour

2 cups              chicken stock

¼ cup               sherry

¼ cup               heavy cream

½ tsp.               nutmeg

To taste            salt and pepper

Directions: 

1.      Defrost spinach in microwave.  Set aside.

2.      In food processor, process the onions, carrots, celery and garlic in small batches until very fine.

3.      In saucepan, melt butter over medium heat.  Add the chopped vegetables and sauté about 3 minutes until they are tender.  Stir in the flour and cook, stirring about 2 minutes.  Slowly add the chicken broth.  Bring to boil while stirring.

4.      Add the spinach and simmer, uncovered, for 20 minutes, stirring occasionally.  Stir in the sherry and simmer another 5 minutes.  Stir in the cream and nutmeg.  Do not let soup boil after adding the cream.  Serve in warmed soup bowls.

Brown Derby’s Oyster Brie Champagne Soup

(Brown Derby, Disney MGM Studios)

Ingredients:

6 ounces           brie cheese
48 ounces         half-and-half
6 ounces           roux, cold (this is butter and flour blended and cooked together)
2 ounces           fish base
1 cup                Champagne
8 ounces           oysters
8 ounces           oyster juice

To taste            salt and white pepper to taste

Directions:  Put half-and-half in a thick bottom pot.  Heat nearly to boil. Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly to melt. Add fish base, strain and return to pot.  In a separate pot, cook oysters in their own juice. Strain mixture into first pot, and then add cooked oysters, juice and champagne to mixture. Add salt and white pepper to taste.  Serves 6.

Gazpacho Cold Soup

1 onion, finely chopped

1 cucumber, finely chopped

1 green bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1 red bell pepper, finely chopped

3 stalks celery, finely chopped

2 (14.5 ounce) cans whole peeled tomatoes

½ cup tomato juice

2 tablespoons white vinegar

1 tablespoon olive oil 

1 teaspoon crushed garlic

salt and ground black pepper to taste

Combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours.

Gazpacho 2

Ingredients:

2 ½ cups tomato-vegetable juice cocktail (such as V8®)

2 ½ cups vegetable broth

3 large tomatoes, diced

3 large avocados - peeled, pitted, and cut into bite-sized pieces

1 cup diced cucumber

1 (8 ounce) can chopped tomatoes with juice 

½ cup chopped green bell pepper

½ cup chopped red bell pepper

¼ cup extra-virgin olive oil

3 green onions, thinly sliced

1 lemon, juiced, or more to taste

2 tablespoons minced fresh cilantro

2 tablespoons white wine vinegar

1 dash hot pepper sauce (such as Tabasco®), or to taste

salt and ground black pepper to taste

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Gazpacho 3

Ingredients:

4 large fresh tomatoes, peeled and diced

½ English cucumber, peeled and finely diced

½ cup finely diced red bell pepper

¼ cup minced green onion

1 large jalapeno pepper, seeded and minced

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon ground cumin

1 pinch dried oregano

1 pinch cayenne pepper, or to taste

freshly ground black pepper to taste

1 pint cherry tomatoes

¼ cup extra-virgin olive oil 

1 lime, juiced 

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

salt and ground black pepper to taste

2 tablespoons thinly sliced fresh basil

Directions

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

MISCELLANEOUS:

Mango Chutney

Ingredients:

4 lbs.                fresh mangos, ripe but not too soft, peeled

3 Tbs.               vegetable oil

1 tsp.                chili flakes

2½ cups            medium dice red onion

¼ cup               minced fresh ginger

1 cup                small dice red bell pepper

8 oz.                 unsweetened pineapple juice

4 oz.                 cider vinegar

½ cup               brown sugar

1½ Tbs.            curry powder

                        Kosher salt and fresh ground white pepper

½ cup               raisins or golden raisins

½ cup               toasted, roughly chopped macadamia (or almonds) nuts

Directions

1.      Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.

2.      In a sauté pan heat the oil and add the chili flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

3.      In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

Mango Chutney – simpler version

Ingredients:

10 large            mangoes

2 cloves            garlic

1                      onion

1 cup                seedless raisins

1 cup                cider vinegar

1 cup                freshly squeezed lime juice

1½ cups            brown sugar

½ tsp.               crushed dried red chili peppers

1 Tbs.               whole mustard seeds

2 Tbs.               grated fresh ginger root

1½ salt

Directions:  Wash, pare and seed and cut mangoes into small pieces and put them into a crock or bowl.  Peel and chop garlic and onion.  Add to crock with all remaining ingredients.  Cover and let mixture stand overnight.  The next morning, put into a preserving kettle and cook slowly, uncovered, for about 3 hours or until thick.  Ladle into hot sterilized jars and seal immediately.  Makes about 10 half pints
 

BREAKFAST:

Chipped Beef over Biscuit or Muffin

(Jackie Ronne)

 (a long-time Ronne family favorite)

Ingredients:

½ - 1 stick        butter

3-4 pkgs.          chipped beef, torn into smaller bite-sized pieces

As needed         flour

As needed         milk

Directions:  In skillet, heat butter, add the chipped beef and immediately sprinkle flour over it.  (The more flour you use, the thicker and larger quantity of the cream sauce.)  Stir constantly while cooking the flour, butter and beef until the beef is slightly crispy (well, cooked) and the flour and butter have sort of formed a roué.  Gradually add milk and stir it all around.  Let it bubble and cook until the flour has thicken the milk as much as it’s going to.  If still too thick, add a bit more milk.  Repeat until the gravy is the desired consistency.  Serve over fresh biscuits, English muffins or toast.

Killer Pumpkin Pancakes

Ingredients:

1 cup                all-purpose flour

1 cup                whole wheat flour

2 teaspoons       baking powder

1 teaspoon        baking soda

1 teaspoon        ground cinnamon

1 teaspoon        ground allspice

½ teaspoon       ground ginger

½ teaspoon       salt

2½ cups            milk

1 cup                canned pumpkin puree

¼ cup               honey

1 whole            egg

2 tablespoons    unsalted butter, melted, plus extra for cooking

Serving             maple syrup

Directions: 

1.      Combine the flours, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a large bowl.

2.      In another bowl, whisk the milk, pumpkin puree, honey, and egg together until the mixture is smooth. Stir in the melted butter. Pour the pumpkin mixture into the flour mixture and stir just until all the ingredients are combined.

3.      Melt about ½ tablespoon butter in a large skillet over medium heat. Pour ¼-cupfuls of batter into the skillet and cook until the pancakes are bubbly and the edges are dry, about 2 minutes. Flip them over and cook until they are golden brown on the bottom and springy to the touch, about 2 minutes.

4.      Transfer the pancakes to a plate and keep them warm while you repeat, adding more butter when it’s needed, until you’ve used all your batter. Serve immediately with maple syrup.

Karen’s Quiche Lorraine

(Karen Ronne Tupek)

Ingredients:

4 oz.                 bacon or ham, cut up

1 raw                onion

1 pint               light cream

4 oz.                 swiss cheese, grated

3                      eggs

To taste            salt and pepper

3 dashes           nutmeg

Directions: 

1.      Make a regular pie crust and cook lightly for 10 minutes.  (Eliminate this step if using bought crust)

2.      Dice bacon, fry it, dry fat and put aside.

3.      Chop onion and fry in bacon grease.

4.      Beat eggs, mix with cream, and add seasonings.  Blend in blender for a few seconds.

5.      Spread evenly over pie crust the cheese, bacon and onion mixture.  Pour over it the eggs and cream mixture. 

6.      Bake for 25 to 35 minutes at 350°.

Quiche Joani

(Joani Graves)

Ingredients:

1                                     deep dish pie shell

¾ pint              whipping cream

4 lg.                 eggs

⅓ lb.                fresh mushrooms, sliced

⅓ lb.                swiss cheese

½ lg.                bacon, fried, crumbled

½ pkg.              frozen chopped spinach, cooked

Dash                nutmeg

Dash                pepper

½ tsp.               salt

2 Tbs.               butter

(Opt.)               onions, chopped; ham, shrimp

Directions: 

1.      Preheat oven to 375°.

2.      Cook pie shell for 5 minutes.

3.      Mix all ingredients together in large bowl; pour into pie shell, heaping ½” to 1” above shell in the center.

4.      Bake for 35 to 60 minutes at 375°.  Quiche is ready when filling is firm and will not move when shook.

Mango Omelets

Ingredients:

4 whole                        eggs

2 tablespoons                milk

To taste                        pepper

2 tablespoons                butter

2 large                          mangoes, sliced

Directions:  In a medium size bowl, mix all ingredients except the mango and butter.  In a frying pan, melt the butter then pour in the egg mixture swirling it around to coat the pan.  Using a spatula, lift the edges of the cooked omelet to allow uncooked eggs to cook.  When omelet is set, place mangoes over ½ of the omelet.  Let cook for 30 seconds.  Flip the ½ of the omelet without the mangoes over the mango side.  Slide onto a serving platter.   

Hunt Country Brunch Egg Casserole

Ingredients:

8 slices             white bread, diced (or unseasoned stuffing mix)

1 cup (8 oz.)     cheddar cheese, shredded

10 lg.                eggs, slightly beaten

3 cups              milk (or 4 cups if using stuffing mix)

1 tsp.                dry mustard

2 Tbs.               dried chives

To taste            salt and pepper

Opt.                 ham, cut into small chunks

Opt.                 bacon, fried and crumbled

Opt.                 sausage, mostly cooked and crumbled

Directions: 

1.      Lightly grease a 9” x 13” glass baking dish.  Cover bottom of the pan evenly with the bread and sprinkle the cheese on top of the bread. 

2.      Mix together the eggs, milk, dry mustard, chives and salt/pepper.  Pour over the bread and cheese in the dish.  Cover dish and refrigerate overnight.

3.      Before baking, let sit at room temperature for a hour before baking.  Bake for about an hour at 350°, until the top is nicely browned.  Let stand for about 5 – 10 minutes to set before serving.

French Toast with Mangoes

Ingredients:

2 whole            eggs, separated

1 teaspoon        vanilla extract

1½ cups            bread crumbs

8 thick slices     bread

2 tablespoons    butter

2 cups              mango, chopped

1 cup                sour cream

½ cup               brown sugar

⅛ teaspoon       cinnamon

1 cup                cream

Directions:  Beat cream, egg yolks and vanilla until blended.  Beat egg whites and a dash of salt until frothy. Spread bread crumbs on a baking sheet.  Dip bread slices in yolk mixture about 10 seconds on each side, then dip in egg whites and coat with bread crumbs.  Sauté in butter until golden.  Keep warm.  Combine mango, sour cream, sugar and cinnamon.  Serve over French toast.  See also Banana Breads under Breads