This recipe came from one of the gals in an online recipe club I belonged to years ago.... we love this!
Souvlaki Marinade
!/2 cup Olive Oil
1/2 cup lemon juice
1/4 cup white wine vinegar
2 TBSP Parsley
2 TBSP oregano
1 large onion finely minced
salt & pepper to taste
4 boneless chicken breasts or your favorite beef cut, like sirloin
Combine all ingredients, refrigerate and marinade for 24 hours. Grill and serve on grilled pita bread with Tzatziki sauce
Tzatziki Sauce
1 medium
1 clove garlic finely chopped
3 onions chopped well
1 tsp olive oil
1/2 t sp white vinegar
1 cup plain yogurt
Cut cucumber into small chunks. Mix it with the other ingredients. Chill 2 hours.
Sunday, September 28, 2008
Potato Skins
Makes about 32 skins; 8 or more servings
When it comes to pleasing a crowd, potato skins with All-American toppings such as cheese, bacon and sour cream are always the way to go. They are easy to make and easy to eat. With these on the table, your guests won't leave unsatisfied!
8 large baking potatoes
olive oil for brushing
salt
Toppings:
Shredded jack or cheddar cheese, green onions,
bacon bits, herbs, sour cream
1.Preheat the oven to 425°F.
2.Bake potatoes until soft, about 45 minutes. Remove from oven and let cool.
When cool, cut potatoes in half. Scoop out pulp - remove as much pulp as possible without tearing the skin. Reduce oven to 350°F.
3.Cut each potato half in half, brush with oil, and sprinkle with salt.
4.Place potatoes on a cookie sheet and bake until crisp, about 20 minutes.
5.Top with your favorite toppings.
Pepperoni Bread
4 –oz pkg sliced pepperoni
1 cup shredded mozzarella cheese
Roll bread dough into a 15 x `0" rectangle; arrange pepperoni slices and cheese on top. Roll up lengthwise; secure closure with toothpicks.
Place on a greased baking sheet; bake a 325 degrees for35 – 30 minutes.
Let rest 10 minutes before slicing to serve.
Makes 8 servings.
She Loves Wine Fruity Martini
Even those who claim to HATE martinis like this, it is delish! I first made it for a "Create Your Own Martini Throw-Down" at a restaurant in Columbus after consuming too many miscellaneous Martinis with a few friends - until then, I'd never made a martini in my life.
Equal parts: (1/2 oz each)
Peach Schnappes
Watermelon Schnappes
Apple Pucker
Island Blue Pucker
vodka
Splash White Cranberry Juice
Splash of sour (bar) mix
Consuelo - Signature Drink of Albion Hotel, Bayfield, Canada
We literally planned our ENTIRE day around the sun setting over Lake Huron... and we were glad we did.... it was absolutely gorgeous... and made our evening glass of wine even more enjoyable.Then we hit the town and had one of the signature drinks from the Albion Hotel.
These drinks were $10 a piece......we only had one and only needed one.
We enjoyed these during our summer "girls weekend" to Canada
We enjoyed these during our summer "girls weekend" to Canada
1.5 shot Long Island Ice Tea Mix
1 shot Malibu Rum
1 shot Banana Liqueur
splash of Tequilla (I'm going to leave that out, still haven't recovered from that college experience with Tequilla sunsets)
Add ice,
Fill with lemon lime bar mix
top off with Pepsi
Add lemons, limes and cherries
Serve in a small deep bowl with 2 straws.
1 shot Malibu Rum
1 shot Banana Liqueur
splash of Tequilla (I'm going to leave that out, still haven't recovered from that college experience with Tequilla sunsets)
Add ice,
Fill with lemon lime bar mix
top off with Pepsi
Add lemons, limes and cherries
Serve in a small deep bowl with 2 straws.
Enjoy! We did!
Saturday, September 27, 2008
She Loves Wine's Ham Loaf with Horseradish Sauce
Very tasty and easy......if you don't like horseradish, don't make the sauce.
1# lean pork
1# lean ham
Have your butcher grind these together
1 cup breadcrumbs
1 cup milk
1 egg
Combine all ingredients and form into a loaf. Place in a greased baking dish. Add ¼ cup hot water around the loaf. Bake at 425 for about 50 minutes. Reduce heat to 375 if this browns too quickly.
Horseradish Sauce
½ cup heavy cream, whipped
¼ tsp salt
3 TBSP prepared horseradish
Combine all ingredients and serve in a chilled dish.
** This sauce is also good on burgers and steaks.
Smitten Kitchen Chocolate Peanut Butter Cake
chocolate peanut butter cake
I don't know how to link to that site......her pictures are gorgeous and that site has a ton of great recipes.
Here is that recipe... see her site for the great pictures.
This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Well, actually, the technical title of the cake is Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze, though it is actually a Sour Cream-Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze, but all you really need to know is that if you know a chocolate-and-peanut-butter lover, you must make this cake.
Because did I mention the chocolate cake? With the chocolate-peanut butter ganache (I bet you didn’t even know such a thing existed, I sure didn’t and my life may never be the same again. I wish I could quit it.) And the cream cheese peanut butter frosting and filling? Actually, let us pause on that last part. If you’re anything like me, the thought of cream cheese and peanut butter intentionally mixed probably gives you a bit of pause. I don’t know cheese + sweetened peanuts? That can’t be right, I thought. Well, I was wrong. They are perfect together, with the tangy/saltiness of the cream cheese helping the peanut butter hit all the right notes.
Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter GlazeSky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable
BLEND:
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
Preheat the oven to 350 degrees F.
Butter the bottoms and sides of three 8-inch round cakepans.
Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well.
Add the oil and sour cream and whisk to blend
Gradually beat in the water. Blend in the vinegar and vanilla.
Whisk in the eggs and beat until well blended.
Scrape down the sides of the bowl and be sure the batter is well mixed.
Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate.
Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top.
Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.
Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely.
Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
I don't know how to link to that site......her pictures are gorgeous and that site has a ton of great recipes.
Here is that recipe... see her site for the great pictures.
This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Well, actually, the technical title of the cake is Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze, though it is actually a Sour Cream-Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze, but all you really need to know is that if you know a chocolate-and-peanut-butter lover, you must make this cake.
Because did I mention the chocolate cake? With the chocolate-peanut butter ganache (I bet you didn’t even know such a thing existed, I sure didn’t and my life may never be the same again. I wish I could quit it.) And the cream cheese peanut butter frosting and filling? Actually, let us pause on that last part. If you’re anything like me, the thought of cream cheese and peanut butter intentionally mixed probably gives you a bit of pause. I don’t know cheese + sweetened peanuts? That can’t be right, I thought. Well, I was wrong. They are perfect together, with the tangy/saltiness of the cream cheese helping the peanut butter hit all the right notes.
Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter GlazeSky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable
BLEND:
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
Preheat the oven to 350 degrees F.
Butter the bottoms and sides of three 8-inch round cakepans.
Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well.
Add the oil and sour cream and whisk to blend
Gradually beat in the water. Blend in the vinegar and vanilla.
Whisk in the eggs and beat until well blended.
Scrape down the sides of the bowl and be sure the batter is well mixed.
Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate.
Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top.
Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.
Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely.
Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
German Sauerkraut Sundae
5-6 lbs potatoes, sliced
1 tsp salt 1 stick REAL butter
1 tsp pepper
Seal and bake in a 13 x 9x 2 baking pan for 1 hour and 45 minutes at 350 Degrees.
To Serve: Place about 8 oz of baked potatoes in a bowl and top with the following:
A couple TBSP of cooked sauerkraut Shredded Cheese
Bacon Bits or crumbled bacon Dollop of sour cream
Top with a green olive
Enjoy!
Welsh Rabbit - She Loves Wine's
1/4 cup butter
1/2 cup flour
1/2 tsp salt
1/8 tsp. cayenne pepper
1/8 tsp. dry mustard
2 cups milk
1 tsp. w-shire sauce
2 cups shredded sharp cheddar
toasted white or rye bread
In a 2 qt. saucepan over low heat, melt butter.
Stir in flour, salt, mustard and pepper until blended.
Add milk and w-shire sauce. Cook stirring until thickened.
Add cheese and cook, stirring just until cheese is melted and well blended. Pour hot cheese mixture over warm toast, sliced turkey, cooked broccoli, etc. Yummy!!
This is good over -
Warm Toast
Sliced turkey
cooked broccoi spears
Or
Warm toast
Sliced tomatoes
Cooked Bacon slices
Killer Brownies for a Crowd
This is one of the most delicious brownies I have tasted. It is based on a recipe by Ina Garten but uses less chocolate, nuts, flour and sugar than her version. Still these are exceedingly decadent.
Makes 48 squares
Ingredients
1 lb unsalted butter (4 sticks)
24 ounces semi-sweet chocolate chips
6 large eggs
2 cups granulated sugar
3 tablespoons instant coffee
2 tablespoons vanilla extract
1 cup unbleached flour
1 tablespoon baking powder
1 teaspoon salt
2 cups walnut pieces
1. Butter and flour a 3/4 to 1-inch deep 12 x 18 inch baking sheet. Preheat oven to 350F.
2. In a medium pan over lowest heat, melt butter and 12 ounces chocolate chips. Set aside to cool slightly.
3. In a large mixing bowl, beat eggs (with a fork, do not use an electric beater), then add sugar, coffee and vanilla. Add chocolate mixture and mix well using a spatula. Allow to cool to room temperature.
4. In a small bowl mix all but 2 tablespoons of flour, baking powder and salt. Using the spatula, fold into the chocolate mixture.
5. Toss walnuts and remaining 12 ounces of chocolate chips in reserved 2 tablespoons of flour. Fold these into the brownie batter.
6. Pour batter into the baking sheet and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Halfway through the baking, remove baking sheet and drop on countertop or floor several times to remove air bubbles. Be careful not to overbake these brownies – they should be moist and chewy not cakey.
7. Cool to room temperature and refrigerate overnight. Using a pizza cutter or knife, cut into squares.
Summerblonde's Peanut Butter Fudge Brownies
Use a lowfat brownie mix and then finish it with the fudge topping......the brownies are supposed
to be baked in a 9x12 pan and should be baked with pecans.....I'll pick up
the recipe from there
In a medium saucepan over low heat, melt:
1/2 cup butter and 1 bag of Reeses Peanut Butter Chips until smooth
Stir in 1 can of sweetened condensed milk....blend....pour over baked brownies.
Place 1/4 cup of semisweet chocolate chips in a baggie and put the baggie in a cup of water....microwave to melt the chocolate. Cut off tip of bag.....then drizzle melted chocolate over the peanut butter fudge layer. Refrigerate one hour till firm...cut into two dozen
bars.
to be baked in a 9x12 pan and should be baked with pecans.....I'll pick up
the recipe from there
In a medium saucepan over low heat, melt:
1/2 cup butter and 1 bag of Reeses Peanut Butter Chips until smooth
Stir in 1 can of sweetened condensed milk....blend....pour over baked brownies.
Place 1/4 cup of semisweet chocolate chips in a baggie and put the baggie in a cup of water....microwave to melt the chocolate. Cut off tip of bag.....then drizzle melted chocolate over the peanut butter fudge layer. Refrigerate one hour till firm...cut into two dozen
bars.
Hershey Syrup Brownies
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 eggs
1 (16 oz.) can Hershey syrup
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 cup chopped nuts
Frosting
1 stick (1/2 c.) butter
1 cup granulated sugar
1/3 cup milk
1/2 cup chocolate chips
1/2 tsp. vanilla extract
Cream butter and sugar. Add eggs one at a time, beat well.
Add chocolate syrup. Sift dry ingredients together and add beating well.
Add vanilla and nut meats.
Bake in a greased 9x13" pan at350: for 50 minutes or until done. Cool.
FROSTING: Mix butter,sugar and milk; boil 3 minutes. Make sure the sugar dissolves.Remove from heat and add chocolate chips and vanilla. Stir until spreading consistency
1 cup granulated sugar
4 eggs
1 (16 oz.) can Hershey syrup
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 cup chopped nuts
Frosting
1 stick (1/2 c.) butter
1 cup granulated sugar
1/3 cup milk
1/2 cup chocolate chips
1/2 tsp. vanilla extract
Cream butter and sugar. Add eggs one at a time, beat well.
Add chocolate syrup. Sift dry ingredients together and add beating well.
Add vanilla and nut meats.
Bake in a greased 9x13" pan at350: for 50 minutes or until done. Cool.
FROSTING: Mix butter,sugar and milk; boil 3 minutes. Make sure the sugar dissolves.Remove from heat and add chocolate chips and vanilla. Stir until spreading consistency
Absolutely Excellent Oatmeal Cookies
These are chewy, healthy oatmeal cookies which can be prepared in a number of variations, just add nuts, raisins, chocolate chips, coconut, candied fruit or any other additions.
Makes 7 dozen (84 servings).
1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F
Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk.
Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture.
Finally, stir in the rolled oats, and your choice of additions.
Drop by rounded spoonfuls onto the prepared cookie sheets
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Makes 7 dozen (84 servings).
1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F
Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk.
Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture.
Finally, stir in the rolled oats, and your choice of additions.
Drop by rounded spoonfuls onto the prepared cookie sheets
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Chocolate Crinkle Cookies
1 2/3 cups sugar
2 tsp vanilla
2 eggs
1 tsp salt
½ cup milk
½ cup chopped nuts
2 1 oz squares melted unsweetened chocolate
2 cups sifted flour
2 tsp baking powder
Sifted confectioners sugar
Cream shortening, sugar and vanilla. Beat in eggs
Then chocolate. Sift dry ingredients together –
Add alternately with milk. Stir in nuts.
Form into 1” balls (Chill if necessary) Roll in confectioners
Sugar. Place on GREASED cookie sheets 2 –3 “ apart.
Bake 350 for 12- 15 minutes. Cool slightly before removing
From the baking sheet. Makes 4 dozen cookies.
Peanut Blossom Cookies
These take a long time for the chocolate to set up I leave them overnight. What can be better than CHOCOLATE AND PEANUT BUTTER?!!!
1 cup packed brown sugar
1 cups sugar
1 cup creamy peanut butter
2 eggs
1 cup butter
¼ cup milk
2 tsp vanilla
3 ½ cups flour
2 tsp baking soda
1 tsp salt
2 10 oz package Hershey Kisses
Cream sugars, butter and Peanut butter together.
Beat in eggs, then milk & Vanilla. Sift together: flour
Soda and salt. Stir into the egg mixture. Shape into balls
And roll in additional sugar.
Place on ungreased cookie sheet; bake @ 375 for
10 – 12 minutes. Immediately press an unwrapped kiss
in the middle of each cookie, let set a few minutes before
removing from the cookie sheet.
Makes about 7 dozen.
Florentine Cookies - Giada
2 cups sliced almonds, chopped
2 tablespoons all-purpose flour
2 teaspoons grated orange zest
3/4 cup sugar
1/2 cup (1 stick) butter, cut into pieces
1/3 cup whipping cream
2 tablespoons honey
8 ounces bittersweet or semisweet chocolate chips
Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
Stir the almonds, flour and zest in a medium bowl.
Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves.
Bring the mixture to a boil. Remove the pan from the heat.
Stir in the almond mixture.
Cool the batter for 20 minutes, stirring occasionally.
Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely.
Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere.
Repeat with the remaining cookies and chocolate.
Blue Ribbon Almond Roca Cookies
These are to die for! My sister first made these for Christmas a few years ago... yum. I believe they came from Emeril.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil
Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, blend sugars together on medium speed.
Add butter and mix to form a grainy paste.
Add eggs and vanilla and mix at medium speed until light and fluffy.
At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl.
Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil
Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, blend sugars together on medium speed.
Add butter and mix to form a grainy paste.
Add eggs and vanilla and mix at medium speed until light and fluffy.
At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl.
Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
She Loves Wine's Peanut Butter Chocolate Chip Cookies
This recipe won a cookie contest ... my 2 seconds of fame - they look very professional
1 cup Butter. - SOFT
1 cup Peanut Butter
1 cup Sugar
1 cup Brown Sugar
2 eggs
1 teaspoon vanilla
2 cups Flour
1 teaspoon baking soda
1 cup of mini chocolate chips ( I use the whole bag )
In electric mixing bowl combine:
Butter & Peanut Butter, gradually add sugars beating until fluffy.Beat in eggs, one at a time. Add vanilla.
In a separate bowl combine:
flour & baking soda - gradually add to the creamed mixture.
Add chips. Roll into small balls. Place on a slightly greased cookie sheet & flatten slightly with the back of a spoon or the bottom of a glass.
Bake at 325 degrees for 15 minutes. ( CHECK at 12 –13,usually done) Cool slightly and remove to a wire baking rack to cool.
1 cup Butter. - SOFT
1 cup Peanut Butter
1 cup Sugar
1 cup Brown Sugar
2 eggs
1 teaspoon vanilla
2 cups Flour
1 teaspoon baking soda
1 cup of mini chocolate chips ( I use the whole bag )
In electric mixing bowl combine:
Butter & Peanut Butter, gradually add sugars beating until fluffy.Beat in eggs, one at a time. Add vanilla.
In a separate bowl combine:
flour & baking soda - gradually add to the creamed mixture.
Add chips. Roll into small balls. Place on a slightly greased cookie sheet & flatten slightly with the back of a spoon or the bottom of a glass.
Bake at 325 degrees for 15 minutes. ( CHECK at 12 –13,usually done) Cool slightly and remove to a wire baking rack to cool.
She Loves Wine's Cut-Out Sugar Cookies
Even rerolled cookies are tender IF you use a mixture of flour and powdered sugar when rerolling the dough.
2 cups unbleached flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
6 TABLESPOONS of butter - soft
1/3 cup shortening (Crisco)
3/4 cup sugar
1 egg
1 TABLESPOON milk
1 teaspoon vanilla
Stir together flour, baking powder and salt. Set aside.
Beat butter and shortening with an electric mixer for 30 seconds. Add sugar and beat until fluffy. Add egg, milk, and vanilla. Beat well.
Add dry ingredients; beat well. Divide dough in half....cover and chill about 3 hours. Working with half the dough at a time... on a lightly prepared surfae ( flour mixed with powdered sugar) roll to 1/8” thickness.
Cut into desired shapes. Place on an UNGREASED cookie sheet and bake at 350 degrees for 7 to 8 minutes.... or until done. (when edges start to brown). Cool slightly and remove to a wire rack to cool. Makes 36 to 48 cookies.
Frost when cool and decorate if desired. *** I like to make these in small stars and hearts to tuck in a cookie tray. Also like the edible glitter on them.
FROSTING
Sifted powdered sugar.... 2 cups..... gradually add a couple Tablespoons of milk and mix well... adding more milk to get the desired consistency.... should be spreadable not runny. If too thin.. add more powdered sugar. If desired... divide frosting and tint with a toothpick dipped in food coloring to get the desired delicate shade you desire. Immediately top with sprinkles, edible glitter etc.
Allow several hours for the frosting to harden. I leave them over-night. Enjoy!
2 cups unbleached flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
6 TABLESPOONS of butter - soft
1/3 cup shortening (Crisco)
3/4 cup sugar
1 egg
1 TABLESPOON milk
1 teaspoon vanilla
Stir together flour, baking powder and salt. Set aside.
Beat butter and shortening with an electric mixer for 30 seconds. Add sugar and beat until fluffy. Add egg, milk, and vanilla. Beat well.
Add dry ingredients; beat well. Divide dough in half....cover and chill about 3 hours. Working with half the dough at a time... on a lightly prepared surfae ( flour mixed with powdered sugar) roll to 1/8” thickness.
Cut into desired shapes. Place on an UNGREASED cookie sheet and bake at 350 degrees for 7 to 8 minutes.... or until done. (when edges start to brown). Cool slightly and remove to a wire rack to cool. Makes 36 to 48 cookies.
Frost when cool and decorate if desired. *** I like to make these in small stars and hearts to tuck in a cookie tray. Also like the edible glitter on them.
FROSTING
Sifted powdered sugar.... 2 cups..... gradually add a couple Tablespoons of milk and mix well... adding more milk to get the desired consistency.... should be spreadable not runny. If too thin.. add more powdered sugar. If desired... divide frosting and tint with a toothpick dipped in food coloring to get the desired delicate shade you desire. Immediately top with sprinkles, edible glitter etc.
Allow several hours for the frosting to harden. I leave them over-night. Enjoy!
She Loves Wine's Loaded Chocolate Chippers
This is a great cookie, I won a contest with it........
Cream together until light and fluffy:
1 cup butter - SOFT
3/4 cup brown sugar, packed
3/4 cup sugar
Add 2 beaten eggs and 2 teaspoons of vanilla.
Mix together in a separate bowl:
1 teaspoon baking soda
1/2 teaspoon of baking powder
1/2 teaspoon salt
2 cups flour
Add this to the creamed mixture, mixing well.
Then add the following:
1 cup coconut
1 Large package chocolate chips
2 1/4 cups Rice Krispies
1 cup chopped nuts
Drop by heaping teaspoons on a GREASED cookie sheet
Bake at 375 for 10 minutes ( Check at 8)
Cream together until light and fluffy:
1 cup butter - SOFT
3/4 cup brown sugar, packed
3/4 cup sugar
Add 2 beaten eggs and 2 teaspoons of vanilla.
Mix together in a separate bowl:
1 teaspoon baking soda
1/2 teaspoon of baking powder
1/2 teaspoon salt
2 cups flour
Add this to the creamed mixture, mixing well.
Then add the following:
1 cup coconut
1 Large package chocolate chips
2 1/4 cups Rice Krispies
1 cup chopped nuts
Drop by heaping teaspoons on a GREASED cookie sheet
Bake at 375 for 10 minutes ( Check at 8)
She Loves Wine's Soft Chocolate Chip Cookie
This is a Taste of Home Recipe –
1 cup butter or margarine... soft
3/4 cup packed brown sugar
1/4 cup sugar
1 package ( 3.4 oz) instant vanilla pudding mix
2 eggs lightly beaten
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
2 cups (12 oz) semisweet chocolate chips
In mixing bowl, cream butter & sugars....beat until light
and fluffy. Add pudding mix, eggs and vanilla.
In another bowl, combine flour & baking soda – add to the
creamed mixture & mix well. Fold in chocolate chips. Drop by
teaspoons onto UNGREASED cookie sheets.
Bake at 375 for 10 - 12 minutes or until lightly browned.
1 cup butter or margarine... soft
3/4 cup packed brown sugar
1/4 cup sugar
1 package ( 3.4 oz) instant vanilla pudding mix
2 eggs lightly beaten
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
2 cups (12 oz) semisweet chocolate chips
In mixing bowl, cream butter & sugars....beat until light
and fluffy. Add pudding mix, eggs and vanilla.
In another bowl, combine flour & baking soda – add to the
creamed mixture & mix well. Fold in chocolate chips. Drop by
teaspoons onto UNGREASED cookie sheets.
Bake at 375 for 10 - 12 minutes or until lightly browned.
Rolo Cookies
This recipe came to me several years ago from Pauline, a woman in an online recipe group... great cookies, lovely woman.
2 1/2 cups all-purpose flour
3/4 cup Ghirardelli unsweetened cocoa powder
1 tsp. baking soda
1 cup white granulated sugar
1 cup packed brown sugar
1 cup butter--softened
2 tsp. vanilla
2 large eggs
1 cup pecans or walnuts--finely chopped
6 rolls of Rolo candies ( there are 9 candies in each roll, you will need
approximately 54 candies--this allows for some eating during the baking
process).
1 Tablespoon sugar
Preheat oven to 350 degrees.
It's important to make sure the oven is preheated to 350 degrees. The cookies should be done in exactly 10 minutes.
In a medium bowl combine flour, cocoa powder, and baking soda. Mix well.
In a large bowl, beat the sugars and butter until light and fluffy.
Add vanilla and eggs; beat well. Add flour mixture; blend well.
Stir in 1/2 cup of the chopped nuts.
For each cookie, weigh out 3/4 ounce of dough (approx. 1 tablespoon) and shape around a Rolo, covering completely.
In a small bowl, combine rest of nuts and 1 tablespoon of sugar. Roll unbaked cookie in nut/sugar mixture.
Place on a parchment paper lined cookie sheet, 2 inches apart. Bake 10 minutes or until set and slightly cracked. DO NOT OVER BAKE.
Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks.
Note: I get exactly 52 cookies--this leaves 2 Rolo candies to eat as a reward.
Cranberry Walnut Tea Bread
1/2 pound light brown sugar
1/2 pound granulated sugar
4 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon salt
2 cups milk
4 eggs
1/2 pound melted butter
1 1/2 cups dried cranberries
1 1/2 cups walnut pieces
Mix brown sugar, granulated sugar, flour, baking powder and salt together in a mixing bowl. Mix milk, eggs and melted butter together in a separate bowl.
Make a well in the middle of the dry ingredients and add the wet ingredients and mix until combined thoroughly.
Stir in dried cranberries and walnuts (different flavorings may be substituted to make different breads).
Bake in a pan coated with cooking spray at 350 degrees for about 25 minutes or until cake tester or toothpick comes out clean.
Friday, September 26, 2008
Gramp's Split Pea Soup
1 # ( about 2.5 cups) split peas
3 Qts water
1 3/4 – 2# smoked ham hocks or a large ham bone
1 large onion, minced
1 cup diced carrots
1 cup diced celery
1 bay leaf
1 TBSP lemon juice
2 tsp salt
1/8 tsp. pepper
Rinse and sort peas.
In a large soup kettle, combine peas, water, and bone –Simmer covered 2 – 2.5 hours.
Add remaining ingredients, simmer covered 45 minutes. Remove bone from soup, cut meat from bone; dice and add to soup.
For a thicker soup – simmer UNCOVERED 20 – 30 minutes longer.
Season to taste.
Serves 10 -12
Olive Garden Pasta e Fagioli
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.
Baked French Onion Soup like Applebee's
The person who sent me this said she changed the recipe "for the better". Be sure you have some oven-safe soup bowls for this one, since you broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun.
3 tablespoons vegetable oil ( or better yet, bacon grease if you have it)
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat.
Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes.
To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off.
Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy.
Set these croutons aside until you need them.
When the soup is done, spoon about 1 cup into an oven-safe bowl.
Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
3 tablespoons vegetable oil ( or better yet, bacon grease if you have it)
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat.
Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes.
To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off.
Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy.
Set these croutons aside until you need them.
When the soup is done, spoon about 1 cup into an oven-safe bowl.
Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
Mrs Clear's Cheesy Potato Soup
6 cups diced potatoes
2 large onions, diced
1 cup celery – diced
1 cup carrots – shredded
1 TBSP salt
7 1/2 cups water
Boil this until the potatoes are almost tender.
Mix together –
1/2# melted butter
3/4 cup flour
1/2 tsp pepper
Add this to the above mixture and cook until thickened.
After soup has thickened, add 1 Qt. milk and 1 # Velvetta cheese
Cook until thickened stirring constantly.
2 large onions, diced
1 cup celery – diced
1 cup carrots – shredded
1 TBSP salt
7 1/2 cups water
Boil this until the potatoes are almost tender.
Mix together –
1/2# melted butter
3/4 cup flour
1/2 tsp pepper
Add this to the above mixture and cook until thickened.
After soup has thickened, add 1 Qt. milk and 1 # Velvetta cheese
Cook until thickened stirring constantly.
She Loves Wine's Chicken Corn Soup with Rivels
I love this soup. When I was in high school, there was a "Little Red Schoolhouse" gift shop and tea room about a half hour from us. Mom and I used to love to go there to browse and we usually had a piece of pie or this soup AND a piece of pie. They served it thickened over a biscuit.... it makes my mouth water just thinking about it.
For those who don't know.......rivels are like tiny globs of a fresh noodles or dumpling without a shape. My friend's mother used to mix the rivel "batter" with her fingers and just shake it off in small pieces, into the pot of boiling soup.
1 whole chicken OR - the EASY WAY (buy roasted chicken from Grocery Store)
4 qts. water (cold)
3 Chicken bouillon cubes
4 Qts Chicken broth
1 large onion, chopped
1/2 cup chopped celery and leaves
2.5 cups fresh or frozen corn
2 hard boiled eggs, finely chopped
Cook chicken slowly until tender. Remove chicken- cool
and debone. Cut in bite size pieces
Strain broth
Add corn to broth and bring to a boil
Add chopped celery and cook for 5 minutes
5 minutes before serving, add chicken, diced egg and rivels
Rivels –
1 cup flour
1/4 cup milk
1 egg
Rub together with 2 forks ( or fingers) until the size of small peas –
drop into boiling soup – cover and cook gently 5 minutes
Cooking the rivels will thicken the soup, if you want it a thicker consistency yet, (like if you were going to serve it over biscuits) add a little cornstarch mixed with water - bring to a boil, then add rivels.
For those who don't know.......rivels are like tiny globs of a fresh noodles or dumpling without a shape. My friend's mother used to mix the rivel "batter" with her fingers and just shake it off in small pieces, into the pot of boiling soup.
1 whole chicken OR - the EASY WAY (buy roasted chicken from Grocery Store)
4 qts. water (cold)
3 Chicken bouillon cubes
4 Qts Chicken broth
1 large onion, chopped
1/2 cup chopped celery and leaves
2.5 cups fresh or frozen corn
2 hard boiled eggs, finely chopped
Cook chicken slowly until tender. Remove chicken- cool
and debone. Cut in bite size pieces
Strain broth
Add corn to broth and bring to a boil
Add chopped celery and cook for 5 minutes
5 minutes before serving, add chicken, diced egg and rivels
Rivels –
1 cup flour
1/4 cup milk
1 egg
Rub together with 2 forks ( or fingers) until the size of small peas –
drop into boiling soup – cover and cook gently 5 minutes
Cooking the rivels will thicken the soup, if you want it a thicker consistency yet, (like if you were going to serve it over biscuits) add a little cornstarch mixed with water - bring to a boil, then add rivels.
Baked Potato Soup like Tony Roma's
This thick, rich, soup is one of their specialties, full of chopped baked potatoes, topped with bacon, green onions and shredded cheddar cheese. Don't think about the calories, think about the comfort you get while warming your belly.
Plan at least an hour for baking the potatoes (or better yet, make them the night before) and another hour to assemble the ingredients and let the flavors meld. This soup is thickened with flour, some half and half, and instant mashed potatoes. Garnish each bowl with the toppings.
3 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Sour cream, optional
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done.
When potatoes have cooked remove them from the oven to cool.
As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown.
Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin.
Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
For a special treat, add a dollop of sour cream!
Plan at least an hour for baking the potatoes (or better yet, make them the night before) and another hour to assemble the ingredients and let the flavors meld. This soup is thickened with flour, some half and half, and instant mashed potatoes. Garnish each bowl with the toppings.
3 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Sour cream, optional
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done.
When potatoes have cooked remove them from the oven to cool.
As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown.
Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin.
Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
For a special treat, add a dollop of sour cream!
Aunt Alice's Orange Pork Roast
2 TB cornstarch
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. grated orange peel
2 TB orange juice
2 TB sherry
16 oz. can of whole cranberry sauce
Combine above in sauce pan. Cook until thickened. Set aside.
Place roast in a shallow baking dish. Roast at 325 for 45 minutes
*** Spoon half a cup of glaze over roast and continue roasting 45 mins. more
*** Do three time or till thermometer reaches 160.
Let stand 5 mins before slicing. Pour remaining sauce over slices.
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. grated orange peel
2 TB orange juice
2 TB sherry
16 oz. can of whole cranberry sauce
Combine above in sauce pan. Cook until thickened. Set aside.
Place roast in a shallow baking dish. Roast at 325 for 45 minutes
*** Spoon half a cup of glaze over roast and continue roasting 45 mins. more
*** Do three time or till thermometer reaches 160.
Let stand 5 mins before slicing. Pour remaining sauce over slices.
Twice Baked Potatoes
4 lrg. baking potatoes - baked
1/2 cup sour cream - lowfat okay
1/2 cup butter - softened
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded cheddar cheese - lowfat okay
1/4 cup crumbled bacon - optional
Cut potatoes in half lengthwise and scoop potato out of the skins and into a bowl.
Add remaining ingredients to bowl and beat until fluffy.
Bake at 400 degrees for 20 minutes.
Serves 8
1/2 cup sour cream - lowfat okay
1/2 cup butter - softened
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded cheddar cheese - lowfat okay
1/4 cup crumbled bacon - optional
Cut potatoes in half lengthwise and scoop potato out of the skins and into a bowl.
Add remaining ingredients to bowl and beat until fluffy.
Bake at 400 degrees for 20 minutes.
Serves 8
She Loves Wine's Scalloped Potatoes
Old fashioned scalloped potatoes – Gramp says these taste just like the scalloped potatoes his mother (Nana Mae) used to make. They are messy but worth the mess. Just make sure to put the pan on a foil lined cookie sheet with sides to catch what drips over the edge.
Milk
5 – 6 Medium baking potatoes; sliced thin
Mix together:
1 tsp salt
1 tsp pepper ( use white pepper if you have fussy people)
1 ½ TBSP flour HEAPING
3 TBSP (or more) grated onion
Butter
Grease a 9 x 9” baking pan with butter. Line it with half of the sliced
Potatoes, sprinkle with half of the flour mixture & onion, repeat layers.
Generously dot with butter ( half a stick)
Place pan on a baking sheet to catch run over – pour milk on top of potatoes until
The potatoes are almost completely covered. Cover with foil. Bake at 350 for 20 minutes,
Remove foil and bake about an hour until potatoes are tender.
Milk
5 – 6 Medium baking potatoes; sliced thin
Mix together:
1 tsp salt
1 tsp pepper ( use white pepper if you have fussy people)
1 ½ TBSP flour HEAPING
3 TBSP (or more) grated onion
Butter
Grease a 9 x 9” baking pan with butter. Line it with half of the sliced
Potatoes, sprinkle with half of the flour mixture & onion, repeat layers.
Generously dot with butter ( half a stick)
Place pan on a baking sheet to catch run over – pour milk on top of potatoes until
The potatoes are almost completely covered. Cover with foil. Bake at 350 for 20 minutes,
Remove foil and bake about an hour until potatoes are tender.
Chevy'a Garlic Mashed Potatoes
Give yourself the time to bake and cool the potatoes.
4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400 degrees.
Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.
Mash potatoes and remove about half of the skin. You want to leave the rest in.
Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.
Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.
4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400 degrees.
Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.
Mash potatoes and remove about half of the skin. You want to leave the rest in.
Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.
Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.
Applebee's Bacon Scallion Mashed Potatoes
2 Lbs. potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk - warmed
1/2 cup low-fat sour cream
1 tsp. salt
1/4 tsp. black pepper
In a large pot, cover potatoes and garlic with lightly salted water.
Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels.
Pour out all but 1 tsp. bacon grease from pan.
Add scallions to grease, sauté until soft, but not brown.
Add bacon.-Drain potatoes and return to pot.
Mash potatoes with milk, sour cream, salt, and pepper.
Stir in bacon and scallions.
Reheat, if necessary, before serving.
Serves 4
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk - warmed
1/2 cup low-fat sour cream
1 tsp. salt
1/4 tsp. black pepper
In a large pot, cover potatoes and garlic with lightly salted water.
Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels.
Pour out all but 1 tsp. bacon grease from pan.
Add scallions to grease, sauté until soft, but not brown.
Add bacon.-Drain potatoes and return to pot.
Mash potatoes with milk, sour cream, salt, and pepper.
Stir in bacon and scallions.
Reheat, if necessary, before serving.
Serves 4
Thursday, September 25, 2008
Angela's Comfort Food Potatoes
This is one of those "comfort food" recipes. I am not fond of CheezWhiz or Velvetta but my sons like these potatoes.
Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour 30 minutes. Ready in: approx. 1 Hour 50 Minutes.
Makes 12 servings.
2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food –Velvetta
or CheeseWhiz
½ cup butter
1 ( 1 ounce pkg dry Ranch Style dressing mix)
¼ cup milk
Preheat oven to 350 degrees F
Line a 9 x13 inch baking dish with aluminum foil.
Place potatoes and water in baking dish and cover with aluminum foil.
Bake in the preheated oven 1 hour
In a medium saucepan over medium heat, melt together:
processed cheese food and butter.
Stir in dry ranch-style dressing mix and milk.
Pour the processed cheese food mixture over potatoes.
Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour 30 minutes. Ready in: approx. 1 Hour 50 Minutes.
Makes 12 servings.
2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food –Velvetta
or CheeseWhiz
½ cup butter
1 ( 1 ounce pkg dry Ranch Style dressing mix)
¼ cup milk
Preheat oven to 350 degrees F
Line a 9 x13 inch baking dish with aluminum foil.
Place potatoes and water in baking dish and cover with aluminum foil.
Bake in the preheated oven 1 hour
In a medium saucepan over medium heat, melt together:
processed cheese food and butter.
Stir in dry ranch-style dressing mix and milk.
Pour the processed cheese food mixture over potatoes.
Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
Boston's Market Dill Potato Wedges
8 med. red new potatoes - boiled
2 cloves garlic - minced fine
1/2 cup butter - no substitutions
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Cut boiled potatoes in wedges
Melt butter in large frying pan and saute garlic for about one minute.-
Add potatoes and the rest of the seasonings.
Pan-fry the potatoes until they are lightly brown.
2 cloves garlic - minced fine
1/2 cup butter - no substitutions
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Cut boiled potatoes in wedges
Melt butter in large frying pan and saute garlic for about one minute.-
Add potatoes and the rest of the seasonings.
Pan-fry the potatoes until they are lightly brown.
Garlic Mashed Potatoes
2 pounds (6 medium) potatoes, cut into 1-inch chucks
1 1/2 cups lowfat milk
3 tablespoons butter
4 cloves garlic, minced
Salt and pepper, to taste
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.
Mash potatoes with potato masher or beat with electric hand mixer; reserve.
Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy.
Mix in additional milk, if necessary, to reach desired consistency.
Season with salt and pepper.
Nutritional Information:Calories: 187
1 1/2 cups lowfat milk
3 tablespoons butter
4 cloves garlic, minced
Salt and pepper, to taste
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.
Mash potatoes with potato masher or beat with electric hand mixer; reserve.
Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy.
Mix in additional milk, if necessary, to reach desired consistency.
Season with salt and pepper.
Nutritional Information:Calories: 187
Baked Buttery Potato Slices
About an hour before serving, preheat oven to 350 degrees.
In a 12x8” baking dish melt 1/3 cup butter in the oven.
Slice 6 med. potatoes 1/8” thick and arrange in the melted butter.
Sprinkle with 1 tsp. salt and a dash of pepper.
Bake 40-45 mins. until potatoes are fork tender.
6 servings
In a 12x8” baking dish melt 1/3 cup butter in the oven.
Slice 6 med. potatoes 1/8” thick and arrange in the melted butter.
Sprinkle with 1 tsp. salt and a dash of pepper.
Bake 40-45 mins. until potatoes are fork tender.
6 servings
Fantastic Broccoli Casserole
400 Degree Oven (if baking right away)
** If warming up a cold pan – put it in the oven before turning the oven on so it doesn’t break.
2 packages of chopped frozen broccoli
1 can condensed cream of mushroom soup
¾ cup grated cheddar cheese
1 egg well beaten
½ cup mayo
1 TBSP grated onion
salt and pepper to taste
½ cup crushed potato chips, or cheese crackers
Cook broccoli 5 minutes – Drain well.
Combine in a medium sauce pan:
Soup, cheese, beaten egg, onion, mayo and salt & pepper. Cook on low until it is creamy and the cheese is melted, stirring constantly. Add to the drained broccoli and mix well. Pour into a 10” square baking dish and top with the crushed Potato chips or cheese crackers or almonds.
Bake 20 minutes ( longer if it’s been refrigerated before hand)
This is super with fresh squeezed lemon on it or you can add 1 TBSP lemon juice to the
Cheese mix.
Serves 6 – 8
** If warming up a cold pan – put it in the oven before turning the oven on so it doesn’t break.
2 packages of chopped frozen broccoli
1 can condensed cream of mushroom soup
¾ cup grated cheddar cheese
1 egg well beaten
½ cup mayo
1 TBSP grated onion
salt and pepper to taste
½ cup crushed potato chips, or cheese crackers
Cook broccoli 5 minutes – Drain well.
Combine in a medium sauce pan:
Soup, cheese, beaten egg, onion, mayo and salt & pepper. Cook on low until it is creamy and the cheese is melted, stirring constantly. Add to the drained broccoli and mix well. Pour into a 10” square baking dish and top with the crushed Potato chips or cheese crackers or almonds.
Bake 20 minutes ( longer if it’s been refrigerated before hand)
This is super with fresh squeezed lemon on it or you can add 1 TBSP lemon juice to the
Cheese mix.
Serves 6 – 8
Green Bean Casserole with a Twist
16 oz. French cut green beans, drained
16 oz. bean sprouts, drained
8 oz. can sliced water chestnuts
4 oz. can mushrooms
1 can condensed cream of mushroom soup
3 oz. shredded cheddar cheese
soy sauce to taste
3 oz. can French fried onions
Mix all and bake at 350 50-60n minutes.
Sprinkle French fried onions over top and return to oven for 5 minutes
16 oz. bean sprouts, drained
8 oz. can sliced water chestnuts
4 oz. can mushrooms
1 can condensed cream of mushroom soup
3 oz. shredded cheddar cheese
soy sauce to taste
3 oz. can French fried onions
Mix all and bake at 350 50-60n minutes.
Sprinkle French fried onions over top and return to oven for 5 minutes
A Pie Crust You Can Trust
Your wish is our command: an easy, homemade piecrust -- without all the fat.Want a piecrust as good as Mom's, but with far less fat? Your search is over. This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light. The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie. Ours is only a fraction of that.
How'd we do it? The key to this tender piecrust is a slurry -- a mixture of flour and liquid (water and vinegar, in this case), which displaces much of the fat.
We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together. And once you've got the crust down, fill it with one of our wonderful fillings for holidays -- or any day.
Pastry Crust Step-By-Steps
1. Stir together 1/4 cup flour, ice water, and vinegar to make a slurry.
2. Combine remaining flour, sugar, and salt in a bowl. Then cut in shortening until the mixture looks like coarse meal.
3. Add slurry, and toss with a fork until flour mixture is moist.
4. Gently press dough into a circle on heavy-duty plastic wrap.
5. Place additional plastic wrap over the dough, and roll into a 12-inch circle. Freeze for 10 minutes.
6. Remove top sheet of plastic wrap, and let the dough rest for about 1 minute or until it is easy to work with.
7. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Fold the edges of the dough under, and flute.
8. Line the dough with aluminum foil, and fill with pie weights or uncooked dried beans. (Pie weights can be found for $5.95 at cooking.com.)
9. Remove pie weights and foil. Cool on a wire rack.
Nana's Twin Meat Loaves
Funny how you can make the same recipe your mother did and it looks totally different! This is one of those for me.
3# ground beef
1/4 cup finely chopped onion
2 TBSP finely chopped celery
2 tsp salt
1/4 tsp pepper
1/4 tsp sage
1/4 tsp dry mustard
1/4 tsp. poultry seasoning
4 slices soft bread torn into small pieces
1 cup warm milk
2 beaten eggs
1/2 cup dry bread crumbs
1/2 cup boiling water
1 TBSP W-shire sauce
Mix meat , onion, celery, and seasonings. Cube bread, soak in milk; add eggs and
W-shire sauce – beat with mixer.
Combine all and form into 2 loaves. Roll in crumbs and place on a greased shallow baking dish. Pour water around loaves. Bake at 350 degrees for 60 -90 minutes. Baste with pan juices every 15 minutes.
3# ground beef
1/4 cup finely chopped onion
2 TBSP finely chopped celery
2 tsp salt
1/4 tsp pepper
1/4 tsp sage
1/4 tsp dry mustard
1/4 tsp. poultry seasoning
4 slices soft bread torn into small pieces
1 cup warm milk
2 beaten eggs
1/2 cup dry bread crumbs
1/2 cup boiling water
1 TBSP W-shire sauce
Mix meat , onion, celery, and seasonings. Cube bread, soak in milk; add eggs and
W-shire sauce – beat with mixer.
Combine all and form into 2 loaves. Roll in crumbs and place on a greased shallow baking dish. Pour water around loaves. Bake at 350 degrees for 60 -90 minutes. Baste with pan juices every 15 minutes.
Wednesday, September 24, 2008
Rolling Rock
While I usually prefer foreign beer, many of my college days included Rolling Rock Ale and to this day I usually have some of it in the refrigerator. Yes, I really am one of those people you used to wonder about, the people who actually drank Rolling Rock and liked it.
Rolling Rock is a brand of pale lager beer. Although founded as a local beer in Western Pennsylvania, it was marketed aggressively and eventually became a national product. The brand was sold to Anheuser-Busch of St. Louis, Missouri in mid 2006, which transferred brewing operations to New Jersey.
Rolling Rock beer is distinctive in several ways, including use of green glass bottles with painted-on labels rather than glued-on paper labels.
The number 33 is printed prominently on all bottles of Rolling Rock. A widely-held belief is that it marks the repeal of prohibition in 1933. However, according to James L. Tito, former CEO of Latrobe Brewing, the "33" signifies the 33 words in the beer's slogan: "Rolling Rock - From the glass lined tanks of Old Latrobe, we tender this premium beer for your enjoyment as a tribute to your good taste. It comes from the mountain springs to you."
A founding executive is said to have written "33" at the end of the slogan to indicate the number of words it comprised as a guide for the bottle printers. However, they thought it was part of the text and incorporated it into the label graphics. Hence, the first batch of bottles carried the number "33" and they remained that way since they were continually collected and reused (also, during the Great Depression, there was no reason to throw away perfectly good merchandise and start over). This tradition has been sustained by the company as the wording on the labels has changed over the years, and the verbiage is carefully structured to retain a length of 33 words. There are several other lesser-known theories or urban legends about the "mysterious" number 33, but none have been verified.
The term pony bottle is derived from the horse on the bottle, and refers to the smaller sized 7-ounce bottle.[citation needed] Some pony bottles have paper (rather than painted) labels because of space restrictions.[citation needed]}
From 1939 until 2006, Rolling Rock was brewed at the Latrobe Brewing Company. In May, 2006, Anheuser-Busch purchased the Rolling Rock and Rolling Rock Green Light brands from InBev and began brewing Rolling Rock at its Newark facility in mid July, 2006. The final batch of Rolling Rock was shipped from Latrobe on July 31, 2006. Anheuser-Busch has said that Rolling Rock's original pledge on the label will be preceded by these words: "To honor the tradition of this great brand, we quote from the original pledge of quality." This appears on current production (2007) painted bottles, along with "Latrobe Brewing Co., ST. LOUIS, MO." In July 2008, InBev reached a deal to acquire Anheuser-Busch, thereby returning ownership of Rolling Rock to InBev.
Residents of the Greater Latrobe Area organized a boycott of InBev and Anheuser-Busch brands to demonstrate their disapproval of Rolling Rock leaving the area where it was born.[1] Although Anheuser-Busch has claimed that the recipe has remained the same, some Rolling Rock enthusiasts claim the taste of the beer has slightly changed since the move to Newark.
Anheuser-Busch appears poised to roll out a red lager version of Rolling Rock called Rolling Rock Red. While the number 33 has been a traditional part of Rolling Rock iconography, Rolling Rock Red's label has a “3.”
Rolling Rock was the favorite beer of Tim Russert, late anchor of Meet The Press. Rolling Rock was used by Tom Brokaw at Russert's memorial service to honor the fallen anchor.
It is also a favorite of She Loves Wine.................
Visit the web site http://www.rollingrock.com/ Pick up a six pack and try it for yourself. I'll gladly take the bottles you don't want. I think it will make a believer out of you!
The following information was provided by some kind Rolling Rock Loving Soul on Wickipedia... many thanks............Rolling Rock is a brand of pale lager beer. Although founded as a local beer in Western Pennsylvania, it was marketed aggressively and eventually became a national product. The brand was sold to Anheuser-Busch of St. Louis, Missouri in mid 2006, which transferred brewing operations to New Jersey.
Rolling Rock beer is distinctive in several ways, including use of green glass bottles with painted-on labels rather than glued-on paper labels.
The number 33 is printed prominently on all bottles of Rolling Rock. A widely-held belief is that it marks the repeal of prohibition in 1933. However, according to James L. Tito, former CEO of Latrobe Brewing, the "33" signifies the 33 words in the beer's slogan: "Rolling Rock - From the glass lined tanks of Old Latrobe, we tender this premium beer for your enjoyment as a tribute to your good taste. It comes from the mountain springs to you."
A founding executive is said to have written "33" at the end of the slogan to indicate the number of words it comprised as a guide for the bottle printers. However, they thought it was part of the text and incorporated it into the label graphics. Hence, the first batch of bottles carried the number "33" and they remained that way since they were continually collected and reused (also, during the Great Depression, there was no reason to throw away perfectly good merchandise and start over). This tradition has been sustained by the company as the wording on the labels has changed over the years, and the verbiage is carefully structured to retain a length of 33 words. There are several other lesser-known theories or urban legends about the "mysterious" number 33, but none have been verified.
The term pony bottle is derived from the horse on the bottle, and refers to the smaller sized 7-ounce bottle.[citation needed] Some pony bottles have paper (rather than painted) labels because of space restrictions.[citation needed]}
From 1939 until 2006, Rolling Rock was brewed at the Latrobe Brewing Company. In May, 2006, Anheuser-Busch purchased the Rolling Rock and Rolling Rock Green Light brands from InBev and began brewing Rolling Rock at its Newark facility in mid July, 2006. The final batch of Rolling Rock was shipped from Latrobe on July 31, 2006. Anheuser-Busch has said that Rolling Rock's original pledge on the label will be preceded by these words: "To honor the tradition of this great brand, we quote from the original pledge of quality." This appears on current production (2007) painted bottles, along with "Latrobe Brewing Co., ST. LOUIS, MO." In July 2008, InBev reached a deal to acquire Anheuser-Busch, thereby returning ownership of Rolling Rock to InBev.
Residents of the Greater Latrobe Area organized a boycott of InBev and Anheuser-Busch brands to demonstrate their disapproval of Rolling Rock leaving the area where it was born.[1] Although Anheuser-Busch has claimed that the recipe has remained the same, some Rolling Rock enthusiasts claim the taste of the beer has slightly changed since the move to Newark.
Anheuser-Busch appears poised to roll out a red lager version of Rolling Rock called Rolling Rock Red. While the number 33 has been a traditional part of Rolling Rock iconography, Rolling Rock Red's label has a “3.”
Rolling Rock was the favorite beer of Tim Russert, late anchor of Meet The Press. Rolling Rock was used by Tom Brokaw at Russert's memorial service to honor the fallen anchor.
It is also a favorite of She Loves Wine.................
Crock Pot Barbeque
This recipe came from a recipe group I used to belong to online, way back in 1995.
2/3 lb. boneless chuck roast
1/2 c. water
1 bottle Heinz barbeque sauce (for some reason, this brand makes a
difference)
1/4 c. Worcestershire sauce
1 T. mustard
1 onion, chopped
Combine water, sauces, mustard and onion in a crock pot. Bring to a boil.
Add meat and turn heat to low. Simmer at least 7 hours.
When you're ready to eat, remove meat and "shred" it using 2 forks and mix in a little of the
sauce from the pot.
Serve on kaiser rolls with cole slaw - stick some potato
chips on the side, and you've got a terrific lunch or dinner!
2/3 lb. boneless chuck roast
1/2 c. water
1 bottle Heinz barbeque sauce (for some reason, this brand makes a
difference)
1/4 c. Worcestershire sauce
1 T. mustard
1 onion, chopped
Combine water, sauces, mustard and onion in a crock pot. Bring to a boil.
Add meat and turn heat to low. Simmer at least 7 hours.
When you're ready to eat, remove meat and "shred" it using 2 forks and mix in a little of the
sauce from the pot.
Serve on kaiser rolls with cole slaw - stick some potato
chips on the side, and you've got a terrific lunch or dinner!
Becky's Texas Brisket
From my friend who moved away after college, to Texas, never to return to Ohio.
1 large trimmed brisket
onion powder
garlic powder
celery salt
1 bottle liquid smoke
Worchestershire sauce
1 bottle of KC Masterpiece Honey Barbecue Sauce
salt & pepper
Place brisket in large pan and generously cover with onion POWDER, garlic POWDER and celery salt.
Rub into brisket, turn over and repeat.
Cover brisket with bottle of liquid smoke.
Cover tightly and marinate in fridge overnight, turning once.
Remove brisket from fridge and add salt and pepper and Worchestershire sauce.
Cover and bake at 275 for 5 hours.
Remove from oven and cover with KC Masterpiece sauce.
Cover and return to oven for 1 additional hour.
Remove from oven and let stand covered for 1 hour.
Slice thinly with electric knife. Arrange in pan and cover with additional sauce if desired.
Yum.
1 large trimmed brisket
onion powder
garlic powder
celery salt
1 bottle liquid smoke
Worchestershire sauce
1 bottle of KC Masterpiece Honey Barbecue Sauce
salt & pepper
Place brisket in large pan and generously cover with onion POWDER, garlic POWDER and celery salt.
Rub into brisket, turn over and repeat.
Cover brisket with bottle of liquid smoke.
Cover tightly and marinate in fridge overnight, turning once.
Remove brisket from fridge and add salt and pepper and Worchestershire sauce.
Cover and bake at 275 for 5 hours.
Remove from oven and cover with KC Masterpiece sauce.
Cover and return to oven for 1 additional hour.
Remove from oven and let stand covered for 1 hour.
Slice thinly with electric knife. Arrange in pan and cover with additional sauce if desired.
Yum.
Japanese Steak & Veggies
I like the meat best if it has been in a Teryaki marinade for a few hours prior to cooking.
Before cooking... make a pot of white rice, set aside.
1# flank steak or boneless round steak
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup bean sprouts
1 TBSP safflower oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (opt)
Slice meat against grain, into 1/4" slices.
To ensure tenderness, sprinkle with meat tenderizer.
Slice onion paper thin and separate into rings.
Slice mushrooms, cut zucchini into quarters lengthwise; then into slender 3" lengths.
Rinse and drain beansprouts.
Heat oil until hot in wok. Add beef and stir-fry 2 minutes then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy.
Serve over white rice.
Before cooking... make a pot of white rice, set aside.
1# flank steak or boneless round steak
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup bean sprouts
1 TBSP safflower oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (opt)
Slice meat against grain, into 1/4" slices.
To ensure tenderness, sprinkle with meat tenderizer.
Slice onion paper thin and separate into rings.
Slice mushrooms, cut zucchini into quarters lengthwise; then into slender 3" lengths.
Rinse and drain beansprouts.
Heat oil until hot in wok. Add beef and stir-fry 2 minutes then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy.
Serve over white rice.
Oven-baked Round Steak with Mushroom Sauce
My youngest son loves this... a good make ahead dish!
1 ½ lb Round steak, tenderized (at meat market)
1 can Condensed Cream of mushroom soup
1 can (4 oz) sliced mushrooms
¾ cup Chicken broth
Cut round steak into it's natural sections.
Heat 2 TBSP vegetable oil in a large skillet. (Or better yet, bacon grease if you have it)
Flour meat & put into hot skillet. Brown quickly on both sides(don't cook it).
Put browned steaks into a heatproof, heavy casserole dish.
In saucepan,bring to boil: soup,mushrooms and chicken broth.
Pour over round steak,cover and bake at 325 degrees for 2 hours.
Good with whipped potatoes & green beans.
*Very tender. Soup makes a wonderful gravy for the potatoes.
1 ½ lb Round steak, tenderized (at meat market)
1 can Condensed Cream of mushroom soup
1 can (4 oz) sliced mushrooms
¾ cup Chicken broth
Cut round steak into it's natural sections.
Heat 2 TBSP vegetable oil in a large skillet. (Or better yet, bacon grease if you have it)
Flour meat & put into hot skillet. Brown quickly on both sides(don't cook it).
Put browned steaks into a heatproof, heavy casserole dish.
In saucepan,bring to boil: soup,mushrooms and chicken broth.
Pour over round steak,cover and bake at 325 degrees for 2 hours.
Good with whipped potatoes & green beans.
*Very tender. Soup makes a wonderful gravy for the potatoes.
Adele's Hot German Potato Salad
Boil 6 med. potatoes in skins till tender (don’t overcook) -Peel and slice thinly.
Fry 8 slices of bacon till crisp (drain and save grease).
Cook 1 cup thinly sliced onions (or more) in a skillet till yellow.
Mix in:
2 TB of flour
4 heaping TBSP sugar
1 1/2 tsp. salt
1/2 tsp. celery seed
dash of pepper
Stir in gradually:
3/4 cup water
1/2 cup vinegar
Cook, stirring until mixture boils. Boil 1 min.
Put layer of potatoes in a 2-3 qt. baking dish.
Sprinkle with chopped bacon and 1/3 the sauce.
Repeat 3 times finishing with bacon.
Warm through in a 350 oven.
Fry 8 slices of bacon till crisp (drain and save grease).
Cook 1 cup thinly sliced onions (or more) in a skillet till yellow.
Mix in:
2 TB of flour
4 heaping TBSP sugar
1 1/2 tsp. salt
1/2 tsp. celery seed
dash of pepper
Stir in gradually:
3/4 cup water
1/2 cup vinegar
Cook, stirring until mixture boils. Boil 1 min.
Put layer of potatoes in a 2-3 qt. baking dish.
Sprinkle with chopped bacon and 1/3 the sauce.
Repeat 3 times finishing with bacon.
Warm through in a 350 oven.
Schwanitz Family Chili Recipe
We loved chili,especially on a cold winter day - we topped it with Oyster Crackers.... now my oldest eats this on top of spaghetti - with shredded cheese and chopped onions.
2 large onions, chopped
2 stalks of celery finely chopped
2 pound ground beef
1 pound bulk pork sausage ( if I don't have this I just use ground beef)
2 cans light red chili beans – drained
3 large cans of tomatoes ( or a mix of 1 whole tomatoes, 1 crushed tomatoes, 1 tomato sauce)
1 – 2 tsp salt
2 cloves garlic finely chopped
4 -6 TBSP chili powder
Brown meats well with onion and celery. Drain. Add the other ingredients and simmer for a few hours.
Serves 8
2 large onions, chopped
2 stalks of celery finely chopped
2 pound ground beef
1 pound bulk pork sausage ( if I don't have this I just use ground beef)
2 cans light red chili beans – drained
3 large cans of tomatoes ( or a mix of 1 whole tomatoes, 1 crushed tomatoes, 1 tomato sauce)
1 – 2 tsp salt
2 cloves garlic finely chopped
4 -6 TBSP chili powder
Brown meats well with onion and celery. Drain. Add the other ingredients and simmer for a few hours.
Serves 8
She Loves Wine's Onion, Broccoli, Cheese & Bacon Quiche
This recipe is one I created or tweaked from another recipe and it is wonderful...very savory.
Wine Suggestion: Riesling
Crust
I used a regular frozen pie crust thawed– not deep and I did NOT prebake it - I'm sure a homemade crust would be better and have more calories but I'm all about convenience, especially if I can save a few calories in the process.
Filling
1/2 lb.thin bacon, chopped
1 large onion, thinly sliced
1/2 cup chopped broccoli florets
2 generous pinches of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
pinch nutmeg (optional)
1 1/4 cups of shredded Cheddar/Monterey Jack
For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese.
Place pie pan on a baking sheet.Pour cream mixture over.
Bake until quiche is puffed and filling is set, about 20 - 25 minutes.
Cool on rack 10 minutes.
Serve warm or at room temperature with warm crusty bread.
Makes 6 servings.
Wine Suggestion: Riesling
Crust
I used a regular frozen pie crust thawed– not deep and I did NOT prebake it - I'm sure a homemade crust would be better and have more calories but I'm all about convenience, especially if I can save a few calories in the process.
Filling
1/2 lb.thin bacon, chopped
1 large onion, thinly sliced
1/2 cup chopped broccoli florets
2 generous pinches of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
pinch nutmeg (optional)
1 1/4 cups of shredded Cheddar/Monterey Jack
For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese.
Place pie pan on a baking sheet.Pour cream mixture over.
Bake until quiche is puffed and filling is set, about 20 - 25 minutes.
Cool on rack 10 minutes.
Serve warm or at room temperature with warm crusty bread.
Makes 6 servings.
Mom's Fruit Salad
It would not be Thanksgiving or Christmas without this salad... everyone loves it.
2 cans pineapple tidbits or chunks in heavy syrup (drained very well, even overnight) If using chunks cut them again.
2-3 three apples peeled or not
lots of green & red grapes cut in half seeded - put on paper towels to absorb moisure
6 bananas or more
1 jar of maraschino cherries - Cut in half and place cut side down on paper towel to drain excess moisture
a bag of miniature marshmallows
2 pints heavy whipping cream
Whip the cream till quite stiff (don’t over whip or you’ll have butter)
Sweeten with 2-3 TB sugar
Add 1/2 tsp cream of tarter at the same time.
Mix all together. You can add other fruits if you like.
2 cans pineapple tidbits or chunks in heavy syrup (drained very well, even overnight) If using chunks cut them again.
2-3 three apples peeled or not
lots of green & red grapes cut in half seeded - put on paper towels to absorb moisure
6 bananas or more
1 jar of maraschino cherries - Cut in half and place cut side down on paper towel to drain excess moisture
a bag of miniature marshmallows
2 pints heavy whipping cream
Whip the cream till quite stiff (don’t over whip or you’ll have butter)
Sweeten with 2-3 TB sugar
Add 1/2 tsp cream of tarter at the same time.
Mix all together. You can add other fruits if you like.
Favorite Broccoli Salad
1 bunch of broccoli flowerettes
12 head of cauliflower
8 bacon strips, fried and crumbled
1/3 cup chopped onions
1 cup chopped (seeded )tomatoes
2 hard boiled eggs, sliced
Dressing
1 cup mayo
1/3 cup sugar
2 TBSP red wine vinegar
12 head of cauliflower
8 bacon strips, fried and crumbled
1/3 cup chopped onions
1 cup chopped (seeded )tomatoes
2 hard boiled eggs, sliced
Dressing
1 cup mayo
1/3 cup sugar
2 TBSP red wine vinegar
7 Layer Salad
This is one of our favorites.........I could eat this every day.
Using a large bowl, place in layers in the following order.
1 head of lettuce cut in small pieces.
1 head cauliflower cut small
1/2 package frozen peas thawed
1# crisp bacon, chopped
1/2 med. red onion, cut in rings
1/2 cup parmesan cheese
1/4 cup sugar
2 cups HELLMANS mayo (don't even think of using anything else
Spread like icing over all. Cover and chill 8 hours or overnight. When ready to serve, let stand at room temp. for 10 minutes before tossing. Can be cut in half for less people.
Using a large bowl, place in layers in the following order.
1 head of lettuce cut in small pieces.
1 head cauliflower cut small
1/2 package frozen peas thawed
1# crisp bacon, chopped
1/2 med. red onion, cut in rings
1/2 cup parmesan cheese
1/4 cup sugar
2 cups HELLMANS mayo (don't even think of using anything else
Spread like icing over all. Cover and chill 8 hours or overnight. When ready to serve, let stand at room temp. for 10 minutes before tossing. Can be cut in half for less people.
Tuesday, September 23, 2008
Simmer a Tomato Sauce
I found this recipe way back in the early 70's when I was in college... made me feel like a real cook when I didn't have a clue what I was doing...... always made a GREAT sauce and it was lots of fun.
Put your apron on and go experiment, you can't mess this one up!
Cook – 1/2 chopped onion & a clove or two or minced garlic in a little olive oil
Add – one 16 oz. can of tomatoes ( whole or stewed)
Pour: in one 15 oz can of tomato sauce or puree OR one 6 oz can of tomato paste thinned with one cup water
Add: Another cup of liquid (plain water or dry red or white wine)
Season: with 1 tsp of salt and 1/8 tsp pepper
Add: About 1/2 tsp of one or two crushed dried herbs ( oregano, basil or thyme )
Toss: in a bay leaf
Tone: Down the harsh tomato taste by adding a couple teaspoons of sugar
Add: Some crushed red pepper or bottled hot pepper sauce or cayenne pepper if you like your sauce spicy
Toss: In a handful of celery, or a bit of parsley if you have some
Add: A cup or two of tasty "extras" like pepperoni or mushrooms, olives, ripe olives etc
Simmer: uncovered 3/4 to 1 1/2 hours or till the thickness you want.
Makes 4 cups.
Put your apron on and go experiment, you can't mess this one up!
Cook – 1/2 chopped onion & a clove or two or minced garlic in a little olive oil
Add – one 16 oz. can of tomatoes ( whole or stewed)
Pour: in one 15 oz can of tomato sauce or puree OR one 6 oz can of tomato paste thinned with one cup water
Add: Another cup of liquid (plain water or dry red or white wine)
Season: with 1 tsp of salt and 1/8 tsp pepper
Add: About 1/2 tsp of one or two crushed dried herbs ( oregano, basil or thyme )
Toss: in a bay leaf
Tone: Down the harsh tomato taste by adding a couple teaspoons of sugar
Add: Some crushed red pepper or bottled hot pepper sauce or cayenne pepper if you like your sauce spicy
Toss: In a handful of celery, or a bit of parsley if you have some
Add: A cup or two of tasty "extras" like pepperoni or mushrooms, olives, ripe olives etc
Simmer: uncovered 3/4 to 1 1/2 hours or till the thickness you want.
Makes 4 cups.
Nana's Oven Baked Pork Chops
This is for thicker chops, not those scrawny skinny chops that come in an economy package.
Season chops with salt and pepper.
Brown in bacon grease in a cast iron skillet. ( You all have a coffee cup full of bacon grease in your refrigerator, don't you? It makes the best chops, eggs, and fried potatoes)
Remove and place them in an oven baking dish with a cover.
Add 1/2 – 1 cup beef bouillon and 1 clove garlic.
Bake covered for 1 hour at 250 degrees.
Season chops with salt and pepper.
Brown in bacon grease in a cast iron skillet. ( You all have a coffee cup full of bacon grease in your refrigerator, don't you? It makes the best chops, eggs, and fried potatoes)
Remove and place them in an oven baking dish with a cover.
Add 1/2 – 1 cup beef bouillon and 1 clove garlic.
Bake covered for 1 hour at 250 degrees.
Michigan Pot Roast
This is one of my favorite recipes
1 3- 5 # Chuck roast (frozen)
2 packages onion soup mix - dry
Pull off enough heavy duty foil to fold it into three layers that will be long enough when layered to wrap the roast.
In the center of the foil, sprinkle one package of the dry soup mix, place roast on top and sprinkle the additional soup mix on top of the roast. Wrap meat in the heavy duty foil (doubled). Place in baking pan with sides and put in oven at 225 or 250 early in the day. Roast will be done in the evening. Before serving, poke a hole in foil and pour off juices for gravy or just serve with the juice. Always tender and delish!!! The meat will fall off the bone.
1 3- 5 # Chuck roast (frozen)
2 packages onion soup mix - dry
Pull off enough heavy duty foil to fold it into three layers that will be long enough when layered to wrap the roast.
In the center of the foil, sprinkle one package of the dry soup mix, place roast on top and sprinkle the additional soup mix on top of the roast. Wrap meat in the heavy duty foil (doubled). Place in baking pan with sides and put in oven at 225 or 250 early in the day. Roast will be done in the evening. Before serving, poke a hole in foil and pour off juices for gravy or just serve with the juice. Always tender and delish!!! The meat will fall off the bone.
Poppy Seed Cookies
Another Christmas cookie at our house - this is from my mother's cookie collection and it's a favorite with my dad and brothers.... very pretty cookie, really dresses up a plate of cookies.
1 cup butter
1/4 tsp salt
1/2 cup sugar
1 tsp. vanilla
2 egg yolks
3 TBSP poppy seeds
2 cups sifted flour
To decorate after the cookies are cool -
1 jar cinnamon jelly
1 jar mint jelly
Cream butter and sugar until light and fluffy. Add vanilla and the eggs - one at a time and beat well. Add flour and salt - blend well. Stir in poppy seeds and mix well.
Chill dough 3 – 4 hours.
Shape in 1" balls and place on parchment covered cookie sheet one inch apart.
Bake at 375 degrees for 12 – 15 minutes until very slightly browned.
After removing from the oven, press centers of cookies with your thumb and let cool a few minutes before removing them from the cookie sheet.
Cool on racks – remove from racks and gently press again before filling the impression with jelly.
Let sit out overnight for jelly to set up.
This is a very rich cookie.
1 cup butter
1/4 tsp salt
1/2 cup sugar
1 tsp. vanilla
2 egg yolks
3 TBSP poppy seeds
2 cups sifted flour
To decorate after the cookies are cool -
1 jar cinnamon jelly
1 jar mint jelly
Cream butter and sugar until light and fluffy. Add vanilla and the eggs - one at a time and beat well. Add flour and salt - blend well. Stir in poppy seeds and mix well.
Chill dough 3 – 4 hours.
Shape in 1" balls and place on parchment covered cookie sheet one inch apart.
Bake at 375 degrees for 12 – 15 minutes until very slightly browned.
After removing from the oven, press centers of cookies with your thumb and let cool a few minutes before removing them from the cookie sheet.
Cool on racks – remove from racks and gently press again before filling the impression with jelly.
Let sit out overnight for jelly to set up.
This is a very rich cookie.
Snicker Doodles
My mother's recipe.....and one we only had at Christmas
I think every child in our family, myself included, grew up as a “Snicker Doodle Dipper” – As Christmas grew near we were anxiously looking forward to the day that these cookies were baked because it was sooooo much fun to dip them in the red or green colored sugar before rolling them in the cinnamon sugar mixture!
1 cup of Crisco
2 eggs
1 1/2 cups sugar
Mix above with a mixer until light and fluffy.
Sift all this together and stir in:
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tarter
1 1/2 teaspoons salt
Chill and roll into balls the size of walnuts.
Roll in a mixture of sugar & cinnamon.
FOR CHRISTMAS COOKIES:
BEFORE rolling in the cinnamon sugar mixture DIP ONE SIDE of the ball in colored sugar then
roll in the cinnamon sugar mixture.
Place on a GREASED cookie sheet. Bake at 400 for 8 to 10 minutes.
If you want a softer cookie... bake at 350
I think every child in our family, myself included, grew up as a “Snicker Doodle Dipper” – As Christmas grew near we were anxiously looking forward to the day that these cookies were baked because it was sooooo much fun to dip them in the red or green colored sugar before rolling them in the cinnamon sugar mixture!
1 cup of Crisco
2 eggs
1 1/2 cups sugar
Mix above with a mixer until light and fluffy.
Sift all this together and stir in:
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tarter
1 1/2 teaspoons salt
Chill and roll into balls the size of walnuts.
Roll in a mixture of sugar & cinnamon.
FOR CHRISTMAS COOKIES:
BEFORE rolling in the cinnamon sugar mixture DIP ONE SIDE of the ball in colored sugar then
roll in the cinnamon sugar mixture.
Place on a GREASED cookie sheet. Bake at 400 for 8 to 10 minutes.
If you want a softer cookie... bake at 350
Nana's Sour Cream Cookies
When Luke was little, he loved a Christmas book called the Sprinkle Snatcher... one day he got up from his nap, saw the sour cream cookies just out of the oven with only a few sprinkles on them and went into meltdown because he thought the Sprinkle Snatcher got them. I frosted them and added more sprinkles and ever since, the frosting and sprinkles have been on top of our sour cream cookies.
½ cup shortening (Crisco)
1 ½ cups sugar
2 eggs
Cream the above until light and fluffy.
Stir in:
1 cup sour cream
1 tsp vanilla
Sift together then add it to the above mixture.
2 ¾ sifted flour
½ tsp soda
½ tsp baking powder
½ tsp salt
Chill at least 1 hour ( 4-5 hour better)
Lightly greased cookie sheet
400 degrees for 10 –12 minutes
FROSTING -
Confectioners Sugar
dash of vanilla
Food coloring if desired
Milk
Mix above ingredients just enough to make a thick frosting, add sprinkles as you go
If frosting, let them set out for hours until the frosting sets up firmly.
Dad & My Original Cabbage Rolls
Many years ago, my dad and I set out to make a roaster pan full of cabbage rolls. We looked at several different recipes, then decided to wing it... we started with some ingredients that were scribbled on a brown paper bag by a Lithuanian woman I knew who made cabbage rolls for her church bazaar... and added our own touch as we went along. We think WE make the best cabbage rolls!
*ALL ingredients are estimated
Sauce:
2 cans condensed tomato soup
1 lg. can tomato sauce
lemon juice
sugar (a little to cut the acid in the tomato soup)
2 cloves garlic, minced
1 lg. jar sauerkraut-- for bottom of pan
3 lg. heads of cabbage
FILLING:
2# ground beef or a little more
1# ground pork
2 beaten eggs
1 1/2 cups “cooled” cooked rice
2 TBSP Worcestershire sauce
1 TBSP salt
1 tsp. black pepper
few healthy shakes oregano
3 lg. onions, finely chopped
1 tsp. celery salt
Topping for sauce
1/2 pound partially cooked bacon
Cook whole heads of cabbage in boiling water about 20 minutes. When cool enough to handle separate leaves. Mix all remaining ingredients for filling. Start to roll cabbage rolls from the outside of leaf--roll towards stem.
Line roaster pan with 1 jar sauerkraut. Place rolls on top of kraut seam side down.
Sauce: Combine 2 cans tomato soup with 1 can tomato sauce. Add 1/4 cup water, 4 tsp. sugar and a splash of lemon juice. Mince garlic and add to sauce. Pour over rolls.
Lay partially cooked bacon across the top of the roaster pan of cabbage rolls
Bake covered at about 350 for 1 hour 45 mins. Baste often.
*ALL ingredients are estimated
Sauce:
2 cans condensed tomato soup
1 lg. can tomato sauce
lemon juice
sugar (a little to cut the acid in the tomato soup)
2 cloves garlic, minced
1 lg. jar sauerkraut-- for bottom of pan
3 lg. heads of cabbage
FILLING:
2# ground beef or a little more
1# ground pork
2 beaten eggs
1 1/2 cups “cooled” cooked rice
2 TBSP Worcestershire sauce
1 TBSP salt
1 tsp. black pepper
few healthy shakes oregano
3 lg. onions, finely chopped
1 tsp. celery salt
Topping for sauce
1/2 pound partially cooked bacon
Cook whole heads of cabbage in boiling water about 20 minutes. When cool enough to handle separate leaves. Mix all remaining ingredients for filling. Start to roll cabbage rolls from the outside of leaf--roll towards stem.
Line roaster pan with 1 jar sauerkraut. Place rolls on top of kraut seam side down.
Sauce: Combine 2 cans tomato soup with 1 can tomato sauce. Add 1/4 cup water, 4 tsp. sugar and a splash of lemon juice. Mince garlic and add to sauce. Pour over rolls.
Lay partially cooked bacon across the top of the roaster pan of cabbage rolls
Bake covered at about 350 for 1 hour 45 mins. Baste often.
Raspberry Cream Cheese Coffee Cake
This is great for a brunch!
Coffee Cake:
2 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy sour cream
1 egg1 teaspoon almond extract
Filling:
1 package cream cheese(8 oz., softened)
1/4 cup sugar
1 egg
1/2 cup raspberry jam
Topping:
1/2 cup sliced almonds
In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs.
Remove 1 cup crumbs for topping.
To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.
Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan (batter should be 1/4 inch thick on sides).
In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top. Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown.
Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.
Coffee Cake:
2 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy sour cream
1 egg1 teaspoon almond extract
Filling:
1 package cream cheese(8 oz., softened)
1/4 cup sugar
1 egg
1/2 cup raspberry jam
Topping:
1/2 cup sliced almonds
In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs.
Remove 1 cup crumbs for topping.
To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.
Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan (batter should be 1/4 inch thick on sides).
In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top. Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown.
Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.
Beth's Breakfast Casserole
This one comes from my sister, Beth....
8 slices of bread, any kind
1# sausage cooked and drained
1 can cream of mushroom soup
1 dozen eggs
1 2/3 cups of milk
1 TB salt
2 cups grated sharp cheddar cheese
1 small can mushrooms
Dice bread and *pam* a 9x13 pan. and line with the bread.
Spread sausage over bread, then cheese.
Mix 1 cup milk and 1 dozen eggs.
Mix 2/3 cup of milk with soup. Mix eggs and soup mixtures together.
Pour oven rest evenly. Spread mushrooms on top.
Ref. overnight. Bake 350 45 mins or more.
8 slices of bread, any kind
1# sausage cooked and drained
1 can cream of mushroom soup
1 dozen eggs
1 2/3 cups of milk
1 TB salt
2 cups grated sharp cheddar cheese
1 small can mushrooms
Dice bread and *pam* a 9x13 pan. and line with the bread.
Spread sausage over bread, then cheese.
Mix 1 cup milk and 1 dozen eggs.
Mix 2/3 cup of milk with soup. Mix eggs and soup mixtures together.
Pour oven rest evenly. Spread mushrooms on top.
Ref. overnight. Bake 350 45 mins or more.
She Loves Wine's Fabulous Cream Puffs
These are easy and ... fabulous. Years ago, when I was working in the Operating Room, one of our cleaning women brought these in and gave me her secret recipe. Everyone who tries them asks for the recipe.
Mix together -
1 pk (8 oz) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
1 container (12 oz) cool whip
2 packages of Stella Dora Aniginette cut in half (found in the cookie aisle, usually close to Christmas). Fill Stella Dora Aniginette with this filling. Refrigerateover night. Quick & Yummy!
Should fill 2 pkg of the Aniginette.....cut them in half vertically, fill & replace top . These are hard as they come out of the package but soften overnight, Take the recipe with you, everyone loves them.
If you can't find the Stella Dora products make your own cream puffs and fill!
Mix together -
1 pk (8 oz) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
1 container (12 oz) cool whip
2 packages of Stella Dora Aniginette cut in half (found in the cookie aisle, usually close to Christmas). Fill Stella Dora Aniginette with this filling. Refrigerateover night. Quick & Yummy!
Should fill 2 pkg of the Aniginette.....cut them in half vertically, fill & replace top . These are hard as they come out of the package but soften overnight, Take the recipe with you, everyone loves them.
If you can't find the Stella Dora products make your own cream puffs and fill!
Peach Bread
This is absolutely wonderful...especially with ice cream and a few fresh peaches on top!
1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches -- 6-8 medium
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecans -- finely chopped
Cream sugar and shortening together.
Add eggs and mix thoroughly.
Add peach puree and dry ingredients, mix thoroughly.
Add vanilla and chopped pecans and stir until blended.
Pour into two loaf pans that have been well greased and floured.
Bake at 325 for 55 minutes to 1 hour.
Let bread cool a few minutes before removing from pan.
Serving Ideas : Great served warm with whipped cream or ice cream.
1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches -- 6-8 medium
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecans -- finely chopped
Cream sugar and shortening together.
Add eggs and mix thoroughly.
Add peach puree and dry ingredients, mix thoroughly.
Add vanilla and chopped pecans and stir until blended.
Pour into two loaf pans that have been well greased and floured.
Bake at 325 for 55 minutes to 1 hour.
Let bread cool a few minutes before removing from pan.
Serving Ideas : Great served warm with whipped cream or ice cream.
Double Orange Refrigerator Sheet Cake
This is a quick, moist and yummy cake. My Dad loves it. I discovered it in the March 1990 issue of Home Cooking and it has been a family favorite ever since. Enjoy!
CAKE:
1 (4-Serving size) Orange Jello
1 package Orange Cake mix ( Or lemon or yellow)
TOPPING:
1 envelope whipped topping mix ( 2 – 2.5 cups)
1 package (4-serving) Vanilla INSTANT pudding mix
1 ½ cups cold milk
1 tsp. Orange extract
Dissolve jello in ¾ cup boiling water. Add ½ cup cold water; set aside at room temperature. Mix and bake cake according the package directions for a 13 x 9” pan. Cool cake for 20-25 minutes. Poke deep holes through the top of the warm cake, about 1-inch apart. With a measuring cup with a lip on it, slowly and evenly pour the jello mixture into the holes. Refrigerate cake while preparing topping.
Topping:
In a chilled bowl, blend and whip topping mix, instant pudding, cold milk and orange extract until stiff ( 3- 8 minutes – mine never gets stiff). Immediately frost the top of the cake. Cake must be stored in the refrigerator and served chilled. Frosted cake may also be frozen.
* To garnish, if you so desire – cut thin slices of orange and make a slit half way through it so it will twist. Use these along with a few springs of mint as a garnish. Enjoy!
CAKE:
1 (4-Serving size) Orange Jello
1 package Orange Cake mix ( Or lemon or yellow)
TOPPING:
1 envelope whipped topping mix ( 2 – 2.5 cups)
1 package (4-serving) Vanilla INSTANT pudding mix
1 ½ cups cold milk
1 tsp. Orange extract
Dissolve jello in ¾ cup boiling water. Add ½ cup cold water; set aside at room temperature. Mix and bake cake according the package directions for a 13 x 9” pan. Cool cake for 20-25 minutes. Poke deep holes through the top of the warm cake, about 1-inch apart. With a measuring cup with a lip on it, slowly and evenly pour the jello mixture into the holes. Refrigerate cake while preparing topping.
Topping:
In a chilled bowl, blend and whip topping mix, instant pudding, cold milk and orange extract until stiff ( 3- 8 minutes – mine never gets stiff). Immediately frost the top of the cake. Cake must be stored in the refrigerator and served chilled. Frosted cake may also be frozen.
* To garnish, if you so desire – cut thin slices of orange and make a slit half way through it so it will twist. Use these along with a few springs of mint as a garnish. Enjoy!
Zesty Italian Casserole
I often make this variation - Use 1# Rotini noodles, 1 pkg cooked...... and use 1 large jar spaghetti sauce, 1 16 oz container sour cream and 2 cups of shredded mozzarella – mix it all together with the ground beef and onion....pour into a casserole dish ...top with shredded cheddar... skip the crescent rolls. The crescent rolls don't work well if the dish is refrigerated ahead of time.... if that is the case you will have to make sure the mixture is about 2/3 heated through before adding the crescent rolls to the top.
1 lb. lean ground beef
1/2 cup chopped onion
1 cup spaghetti sauce
1 1/2 cup mozzarella cheese-shredded
1/2 cup sour cream
1 can refrigerated crescent roll dough
1/3 cup grated Parmesan cheese
2 TBSP butter melted
350 degree oven
In a large skillet, combine meat and onion. Cook until thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce, cook until heated through. Pour in a 2 qt dish.
In medium bowl, combine mozerella cheese and sour cream. Pour over meat mixture.
Arrange points toward center of cheese mixture....crimping edges if necessary. Brush dough with melted butter and sprinkle with Parmesan cheese. Bake at 350 for 30-40 minutes until deep golden brown.
Ungreased 9.5 or 10" deep dish pizza pie pan or a 12 x 8 (2 Qt. baking dish)
1 lb. lean ground beef
1/2 cup chopped onion
1 cup spaghetti sauce
1 1/2 cup mozzarella cheese-shredded
1/2 cup sour cream
1 can refrigerated crescent roll dough
1/3 cup grated Parmesan cheese
2 TBSP butter melted
350 degree oven
In a large skillet, combine meat and onion. Cook until thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce, cook until heated through. Pour in a 2 qt dish.
In medium bowl, combine mozerella cheese and sour cream. Pour over meat mixture.
Arrange points toward center of cheese mixture....crimping edges if necessary. Brush dough with melted butter and sprinkle with Parmesan cheese. Bake at 350 for 30-40 minutes until deep golden brown.
Ungreased 9.5 or 10" deep dish pizza pie pan or a 12 x 8 (2 Qt. baking dish)
Chicken Hmmmmmmm
I found this recipe years ago in a cookbook for golfers. My youngest son used to love to help me make this when it was his turn to "make dinner". It is still one of his favorite recipes and simple enough for a college guy to make. Enjoy!
4 half chicken breasts, skinned and boned, rinsed and dried
4 tsp parsley flakes
garlic salt to taste
1/4 cup melted butter
1 cup herb stuffing mix
Grated Romano cheese (optional – I love it)
Dip breasts in melted butter. Sprinkle breasts with parsley and a generous amount of garlic salt. Roll up and secure with a toothpick.....roll in melted butter, then stuffing mix. Place in a heavily greased baking dish. Sprinkle with remaining crumbs and moisten lightly with water. Bake at 325 degrees for 35 – 40 minutes.
Sprinkle with Romano cheese 5 minutes before it's done
4 half chicken breasts, skinned and boned, rinsed and dried
4 tsp parsley flakes
garlic salt to taste
1/4 cup melted butter
1 cup herb stuffing mix
Grated Romano cheese (optional – I love it)
Dip breasts in melted butter. Sprinkle breasts with parsley and a generous amount of garlic salt. Roll up and secure with a toothpick.....roll in melted butter, then stuffing mix. Place in a heavily greased baking dish. Sprinkle with remaining crumbs and moisten lightly with water. Bake at 325 degrees for 35 – 40 minutes.
Sprinkle with Romano cheese 5 minutes before it's done
Coturri Zinfandel
This is my favorite Zinfandel....... Coturri 2004 Zinfandel Chauvet Vineyards
It is a full-bodied, jammy wine... some think it's too sweet but not for me.....I love it.
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