Sunday, December 30, 2012
4 slices of bread (use wide pan bread if available)
Cheese slices (optional)
Salt and pepper to taste.
Use a non-stick griddle. Spray with cooking spray. Butter both sides of each piece of bread. Using a cookie cutter, biscuit cutter, or a cup, punch out the center of the bread. Put the bread and the inside circle on the griddle. Crack eggs, and put one or two in the middle of each side of the bread (depending on the size of the hole you cut). Flip the bread circles. Let the eggs cook and set, then flip the egg basket. Season with salt and pepper to taste, and top with the cheese, and let the eggs finish cooking. Top with the toasted bread circle and serve.
Leftover roast beef, cut into bite-size pieces to equal about 2 cups
Leftover Yorkshire pudding, cut into bite-size pieces
Onion, chopped (I used about a 1/2 an onion)
4 or 5 potatoes, peeled and boiled, cut into bite-size pieces
Salt, pepper, and garlic powder to taste
Heat nonstick griddle to about 350 degrees. Heat about 4 tablespoons of olive oil, then add the onions and saute until translucent. Add the potatoes and bits of Yorkshire puddings, and keep stirring and browning the mixture, adding more oil if needed. The beef is added last so it is not overcooked. Cook until heated. Season to taste.
Serve with a vegetable and some bread for a hearty dinner, or with eggs and fruit for breakfast or brunch.
Saturday, December 08, 2012
8 ounces of cream cheese
3 sticks of butter
3 cups of flour
Raspberry and apricot jam
Cream the cream cheese and butter until light and fluffy. Add flour little by little until combined into a dough. Form into a ball, cover with plastic, and refrigerate for at least an hour.
When ready to make, heat the oven to 350 degrees and roll the dough to about a 1/4" thickness. Slice into 2" squares. Place a dab of the jam in the center of the square, then fold one corner in, then overlap the other corner in.
Bake for 15 minute, until just browning. Store in airtight container. Sprinkle with confectioner's sugar before serving.
Thursday, September 06, 2012
Put a few tablespoons of oil in a skillet and heat.
Cut meat (lamb or beef) into bite-size pieces.
Dredge in flour and brown in the hot oil.
Transfer to crock pot.
Add potatoes, carrots, and onions.
Stir in a can or two of Campbell's Golden Mushroom Soup and a can or two of tomato sauce or diced tomato.
Season with salt and pepper, and a little red wine if available.
Cook on low for 7-8 hours. Serve over buttered noodles.
Thursday, April 12, 2012
1-1/2 cup sugar
1/2 cup butter
1 tsp baking soda (dissolve in sour cream)
4 T sour cream
1 cup banana pulp (mashed)
1-1/2 cups flour
1 tsp vanilla
1/4 tsp salt
Cream butter & sugar, add eggs until and beat until very light. Add the soda dissolved in sour cream. Beat well. Then add the bananas, flour, salt and vanilla. Mix well. Bake in well-buttered oblong pan in moderate oven. Frost with lemon butter frosting.
Saturday, May 28, 2011
4 T cocoa powder
1-1/2 cups brown sugar, firmly packed
1/2 cup (4 oz) egg beaters (= 2 eggs)
1/2 cup melted margarine or corn oil
1 tsp vanilla extract
2 cups chopped nuts
1-1/4 cup sifted flour
Preheat oven to 325 degrees. Oil a 9" x 13" pan. Mix all ingredients and beat for 1 minute. Pour into pan. Bake 35 min. Cool and cut into squares.
2/3 cup plain yogurt
3 T mayonnnaise
1 inch ginger root, peeled and finely grated
2 cloves garlic, chopped
3 T lime juice
1 T brown sugar
1 small red pepper, chopped
2 T hot curry paste (Patak's is the best)
1 tsp ground cumin
Fresh ground pepper
Combine the ginger, garlic, lime juice, brown sugar, curry paste, cumin, and black pepper and stire until sugar is dissolved. Add the yogurt and mayonnaise and mix well. Pour over chicken and red pepper and stir.
This morning I pulled out all my cookbooks and found this New Mexican hot chocolate recipe, and actually *made* it, and ate it with my feet up while gazing out at the Koolau Mountain Range. Life IS good.
1/8 cup unsweetended cocoa
1/8 cup sugar
1/8 cup water
1/2 tsp cinnamon
Mix in a pot and simmer on medium until all melted. Add 1-1/8 cups milk, simmer shortly, take off stove. Add 1/2 tsp almond flavoring, 1/2 ts vanilla. Using rotary beater, beat until frothy. Pour into a big fat mug, top with cinnamon. Kick back with some tunes - a little Lisa Loeb or Jewel, perhaps, and just breathe....
1/2 tsp. capers
1 T blanched slivered almonds
2 cloves garlic
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp thyme
fresh ground pepper
1/4 cup olive oil
Place all ingredients except olive oil in a food processor. Pulse for 5-10 second or until all ingredients are finely chopped. Add the olive oil in a slow stream while processing until everything is well blended.
2-1/2 cups unsifted flour
1 package fast rising yeast
1/2 cup sugar
1/2 tsp salt
1/2 cup water
3 T butter or margarine, softened
1 large egg
Mix 1 cup flour, yeast, sugar, and salt.
In small pan over low heat heat water and butter til warm.
At low speed add water mixture and egg to flour mixture - Beat at medium speed add last of flour - place dough in a greased bowl. Cover with towel - let rise till it doubles about 30 min.
1 pack lite cream cheese
1 lg egg yolk
1/2 cup sugar
2 T flour
2 tsp grated lemon peel
1/2 tsp vanilla extract
1/2 cup seedless raisins
1 lg egg white
Roll out dough, fill, fold sides and make horse shoe; slit ends. Cover with towel let rise until about double 30 mins? Brush on egg whites - sprinkle with sugar. Bake about 25 min at 325 degrees or until brown.
Friday, December 24, 2010
1 package lady fingers
1 cup espresso
1/4 Kahlua (suit to taste)
drop of scotch (this eliminates the egg taste)
2 egg yolks
2 T sugar
1 cup mascarpone cheese
1 cup heavy whipping cream
- In small bowl combine coffee, Kahlua, scotch (if doubling, you won't need to double this part). Set aside.
- In another bowl, beat egg yolks and sugar until foamy. Add mascarpone cheese to egg mixture.
- In a third bowl, whip heavy cream. Fold whipped cream into egg/cheese mixture.
Like a lasagna, this is arranged in layers. Two layers for single recipe, three layers for double:
- Dip each lady finger in coffee mixture, layer in trifle dish. (Or layer lady fingers, then sprinkle with coffee mixture).
- Sprinkle coffee-dipped ladyfingers with cocoa powder.
- Spread half (or third) of cheese mixture.
- Once layers are complete, sprinkle with more cocoa powder.
- Refrigerate for 24 hours before serving.
Wednesday, December 10, 2008
2 cups finely chopped walnuts
2 3/4 cups of vanilla wafer crumbs
2 cups confectioners sugar
1/2 cup cocoa
1/4 cup corn syrup
1/2 cup whiskey (Jack Daniels, Jameson's or Maker's Mark work well)
Combine all ingredients. Roll into little balls, then roll in some extra confectioners sugar. Store in airtight container.
Friday, November 28, 2008
1 small onion, finely chopped
4 T butter
2 T turkey drippings
4 T flour
4 cups chicken broth
2 cups of cubed leftover turkey
Salt and pepper to taste
Melt the butter in a large skillet. Add turkey drippings. Heat. Add onions and saute until translucent. Turn the heat to low. Add flour one tablespoon at a time, stirring after each addition. Once all the flour has been, turn heat up a bit until flour/butter mixture bubbles, then slowly add chicken broth (amount of broth can be adjusted to make sauce thicker or thinner). Once all the broth has been added, allow to come to bubble and stir until any lumps disappear. Add turkey and heat on medium until turkey is heated. Season with salt and pepper to taste.
Serve over cooked spaghetti.
Or, mix with spaghetti, pour into greased casserole, cover with bread crumbs and bake at 350 degrees for 30 minutes.
Monday, November 24, 2008
There was always a box of Minute Tapioca in the cabinet. Besides making pudding, tapioca works well as a thickener in pie fillings.
Clam Dip and Chips
Brie with Bremer Wafers
Tossed Salad with Green Goddess Dressing
Pickled Watermelon Rind
Roast Turkey with Giblet Gravy
Green Beans Almondine
Saturday, November 15, 2008
The name stuck.
This is not quite a true Florentine, since broccoli (more palatable to us when we were children but still a green vegetable) was used. This is a great way to use up leftover chicken. This was a favorite of all six kids.
Spread about 2 cups of diced cooked chicken and bag of frozen broccoli florets in a 9x13 baking dish.
In a separate bowl, mix 2 cans of Campbells soup (cream of chicken and/or cream of celery work well) with about one cup of mayonnaise or sour cream. Mix in 1-1/2 cups of shredded cheddar cheese. Add salt and pepper to taste.
Spread soup mixture over chicken and broccoli. Sprinkle with about 1/2 cup of shredded cheddar cheese.
Bake for about 30 minutes at 350 degrees.
Friday, November 14, 2008
Saturday, November 08, 2008
2-3 T of oil
1 small onion, diced
1 box of pasta (such as rotini), prepared according to package directions
1 bag of frozen broccoli florets
1 cup of diced ham
1 cup grated parmesan cheese
salt and pepper to taste
In large skillet, heat the oil. Saute onions until translucent. Add ham and broccoli, then turn heat to low, cover, and let heat for about 10 minutes, or until broccoli is heated through. Add pasta and toss (you may need to add a little extra oil if needed.) Mix half the parmesan cheese into the pasta mixture, and salt and pepper to taste. Sprinkle remaining cheese on top.
Saturday, November 01, 2008
4 apples, peeled, cored, and diced
1 cup of seedless grapes, cut in half
1/2 cup of walnuts -- toasted in the oven for about 10 minutes, then coarsely chopped
2 stalks of celery, chopped
1 cup cooked turkey (or chicken) diced
enough mayonnaise to hold it all together
salt and pepper to taste
Adjust ingredients to your liking. To serve, arrange some pretty lettuce leaves in a bowl, then add the Waldorf salad, and sprinkle with paprika.
Tuesday, October 28, 2008
In a big pot, bring some water to boil. Add some salt, then cook a package of Muellers wide egg noodles to the water. Bring back to boil and cook for another 8 minutes or so.
Drain noodles and set aside in the collander.
Make a roux: In the now empty pot, melt 4 tablespoons of butter. Once hot, add one small finely chopped onion in the butter until transparent. Drain one big can of tuna (Mom used chunk light; I prefer albacore). Chop up the tuna a little and then add to the butter and onion and heat through. Sprinkle with 4 tablespoons of flour. You could also add a cup of green peas here.
Little by little, each time allowing the mixture to heat, add 2 cups of milk to the roux mixture. As the mixture heats, it will begin to thicken and bubble. When its the perfect thickness for your tuna noodle casserole, remove from heat and stir in cooked noodles.
Take about 2 cups of potato chips and crunch them up into crumbs (the odds and ends at the bottom of the bags are good for this purpose.) Stir half of the potato chip crumbs into the noodle mixture., then poor into an ovenproof casserole. Cover the top with the remaining potato chips and dot with butter.
Bake for about 30 minutes at 350 degrees.
Serve with a salad and some good bread with butter.
Sunday, September 07, 2008
Make a small box of lemon Jell-o as per package directions (orange would also work)
When its just about set, stir in the following:
1 cup grated carrots
1 can of pineapple chunks (drained)
Refrigerate a few more hours until set.
Nothing went to waste at Grandma's house. Like many thrifty Polish cooks, she took the rinds from the watermelon and pickled it. She would serve it all fall and winter at various family and holiday meals on relish trays that also included such treats as green olives, cocktail onions, celery hearts, sweet baby gherkins, and bread and butter chips.
I have yet to find Grandma's recipe, but in the meantime ran across this recipe which seems similar:
Pickled Watermelon Rind
(from Lynn's Country Kitchen)
3 pounds watermelon rind
Salted water (use 3 tablespoons salt for each quart of water)
2 pounds sugar
3 cups distilled white vinegar
6 pieces stick cinnamon (3 inches each)
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons whole mustard seed
Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh. Soak overnight in enough salted water to cover. Drain.
Heat sugar and vinegar to boiling. Tie spices in cheesecloth bag.
Add spice bag and melon rind to vinegar mixture. Cook, uncovered, until melon is transparent, about 45 minutes. Discard spice bag.
If desired, add a few drops of red or green food coloring to the rind.
Pack watermelon rind tightly into hot, sterilized jars.
Pour boiling syrup over watermelon to with 1/8-inch of top, making sure vinegar solution covers rind.
Seal each jar at once.
Saturday, September 06, 2008
The night before serving, cook corn meal in boiling water (should be the consistency of Cream of Wheat) and poor into greased loaf pan. Cover with wrap and refrigerate overnight.
In the morning, cook up a pound of bacon. Remove bacon and place on paper towels to drain. Slice the corn meal mush and fry in bacon drippings. Serve with plenty of butter and maple syrup.
I'm copying the recipe here:
David Eyres Pancake
(Originally published in the New York Times by Craig Claiborne)
½ cup flour
½ cup milk
Pinch of ground nutmeg
4 tablespoons butter
2 tablespoons confectioners’ sugar
Juice of half a lemon
Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional).
1. Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
2. Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.
3. Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade. Serves 2 to 4.
Sunday, December 30, 2007
Make a beef broth:
In a stock pot, take some soup bones and cover with 2 1/2 quarts of water.
Add big chunks of carrots and celery. You could also throw in some quartered onions if you have them
Season well with salt and pepper.
The "secret" ingredient to all Grandma and Mom's soups is pickling spice. Take about 1 tsp and put in a tea infuser and drop into the pot (don't just sprinkle into the broth, because you'll want to remove before serving.)
Bring to boil; lower to a simmer and allow to simmer for about 3-4 hours.
Prepare to serve:
Boil elbow macaroni to package directions, drain and set aside.
Strain meat and veggies from broth, set aside for another purpose.
Open 1 or 2 large cans of whole tomatoes, mash up well and dump into the broth.
Spoon about 1/2 cup of macaroni into a bowl, ladle the broth over the macroni
Tuesday, December 25, 2007
Mom's Standing Rib Roast:
Don't bother getting a roast less than 5 lbs.
Figure 1 lb. per person but get a big one because you can do a lot with the leftovers.
Set oven to 300 degrees.
Set roast in a roasting pan with a rack, season with salt and pepper
Figure 20 minutes per pound, or until the roast reaches 145 degrees.
Remove roast from oven, cover with aluminum foil and let "rest".
While the roast is "resting", do the following:
Mom's Yorkshire Pudding:
Reset the temperature of the oven to 350 degrees.
Beat 3 eggs "to death"
Beat in 1 cup of milk (don't use skim)
Mix 1 cup of flour with 1/2 tsp salt, then beat into milk mixture
Put 1/4 cup roast dripping in a 13 x 9 Pyrex dish, the pour batter on top
Put in the oven for 30 minutes
(If conditions are right, the pudding will rise from pan as above.)
Serve with aspargus and Hollandaise Sauce, red and green pepper jellies, and horseradish cream.
*Dad stepped in to make the asparagus. He didn't cook often but he had a few specialties and he took asparagus very seriously. He used an old coffee perculator because he said the asparagus needed to stand while steaming for best effect.
Tuesday, December 18, 2007
For the sugar bells, she had an old small silver bell that had lost its clapper. (The bell had been used bedside for those confined to bed to call for her.) She would gently wet some granulated sugar (not too much or it would dissolve) and then she would pack it in the bell. Then she would gently tap it out onto wax paper to dry. After Christmas dinner, a crystal sugar bowl full of these sugar bells would be put on the table with coffee.
The dining table at Grandma and Mom's house was always set the same. They each had cherry dining tables. The table pads went down first, covered with a white table cloth (or in a pinch or in an effort to save the good white linens from small sticky finger--a white sheet). Then, a generous scattering of loose sequins (all shapes and sizes). To top it off and hold the sequins in place, a length of red netting from the fabric store. To finish the effect, a crystal punchbowl full of shiny glass ball ornaments framed with holly garland and red candles in silver candlesticks.
Tuesday, November 20, 2007
Julienne a bag of carrots. Put in a saucepan and cover with water. Add equal parts of white granulated sugar and butter (a stick of butter and a 1/2 cup of sugar usually works well). Bring to low boil and allow to boil until the liquid reduces to a glaze. This could take an hour or so, so leave it boiling on the back burner as you prepare the rest of the meal. Watch carefully at the end--it can burn very quickly as it becomes glaze.
Drain a small can of minced clams. Mix clams into 1 pint of sour cream. Add a few dashes of Worcestershire sauce. Resist the urge to add anything else. Chill for several hours.
When time to serve, put in dip bowl in the center of a platter of regular chips (Wise potato chips would be most authentic). Sprinkle dip with a little dried parsley for color.
Sunday, June 25, 2006
Monday, May 01, 2006
Tuesday, April 25, 2006
Monday, April 24, 2006
"after breaking 12 or 13 eggs--I would mix a little of the yolk in with the whites--thereby preventing the 'whites' to attain the desired 'whipped' stage"but that the recipe "sounds delicious." Instead, she decides to try her hand at a "simpler" recipe. She writes:
. . . "Browsing thru my boxes of cook-books, I came across a "Banana Chiffon Pie"--I'm going to tackle it in a day or two--substituting 'Pumpkin' for the Banana--and use 1-1/2 envelopes gelatin instead of the (1) envelope that it calls for."
Sunday, April 23, 2006
Tuesday, April 18, 2006
Monday, April 17, 2006
Saturday, April 15, 2006
By October '94, I was living in Hawaii. My friend Molly brought this dish to a barbecue at my house and it was a big hit. Its a nice salad for warm weather get-togethers (think Grandma's pineapple-carrot salad). I asked Molly for the recipe and sent a copy home to Mom.
Not a year later we had a substantial fire in our quarters and, among other things, I lost everything in my kitchen. Including the small collection of recipes and cookbooks I had. While we were (eventually) reimbursed for our loss and replaced most of our kitchen items, there are some things you cannot replace. And there are some things you forget you even had.
And then you run across them in your mother's recipe box, over a decade later.
Friday, April 14, 2006
Thursday, April 13, 2006
Here is a recipe for Chocolate Cake in her handwriting that I think may be the one he's talking about. Its clearly a well-loved recipe from the state of the card, so I think this must be it.
There is also another recipe that she used a lot that she got from a neighbor, who's name I don't remember. If anyone has that, please let me know and I will post it.
The White Mountain frosting on the card is not what I remember her using on chocolate cake. I remember her using chocolate fudge for frosting. Besides being delicious, she said it kept better in care packages. She would sometimes flavor the chocolate fudge with pure mint oil for variation.
One reader commented that the recipe was difficult to read, so I've transcribed it here:
2 cups sugar
1 cup shortening (she probably used Crisco or butter)
1 cup buttermilk (or 1 cup milk + 2 T vinegar)
2 tsp vanilla
1/2 cup cocoa
2-1/2 cups flour
2 tsp baking soda dissolved in 1 cup hot water with a pinch of salt added
Cream butter and sugar. Add eggs, beat well. Then, add buttermilk. vanilla, and the cocoa. Beat well. Add flour alternately with the hot water with soda/salt.
Bake at 350 degrees in 10" angel food cake pan. Takes about 50 - 60 minutes.
Wednesday, April 12, 2006
Mom got it from a neighbor lady (I don't remember who exactly anymore) and made it when Dad was out of town on business. He was the meat-and-potatoes sort. When he was gone we got "fun" food. We loved it.
Like many of Mom's recipes, this has been adjusted to feed an army (there were 6 kids in the house). You could cut this in half easily, as I think its really been doubled from the original. Also, I think I would omit the Accent. We didn't know how bad that was for us 25 years ago.