Valentines Crepes

Crepes

4 eggs
1 1/3 c milk
2 Tbls melted butter
1 c flour
1/2 tea salt

In med bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. Heat a 7-8 in skillet over med-high heat. A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Spray pan lightly with Pam. Pour 1/4 c batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Fill with desired filling. Roll like a taco without tucking ends.

Cheese Filling

8 oz cream cheese, softened
8 oz Ricotta cheese
1/2 c sugar

Cream all ingredients together and keep cool.

Vanilla Filling

1 small package instant vanilla pudding
2 c half and half
1/2 tea almond extract

Prepare pudding according to box, substituting the half and half for the milk. Fold in the almond extract. Keep cool.

Raspberry Sauce

1 Tbls cornstarch
10 oz frozen raspberries

In a saucepan over med heat cook raspberries to near boil. Add cornstarch and boil 1 min. Sweeten sauce with sugar to taste. Let cool slightly.

Caramel Sauce

2 Tbls butter
2 Tbls brown sugar
2 Tbls heavy cream

In med saucepan combine all ingredients and bring to a boil for 1-2 minutes. Let cool slightly.

Cheese

Broccoli Cheese Soup

3-4 cups of frozen broccoli cuts
2 cans cream of potato soup
2 cans cream of celery soup
small container of half and half
1/2 c. finely chopped onions
1-2 c. grated cheddar cheese
1 beef bouillon cube

In a large soup pot, boil broccoli, butter, and bouillon with just enough water to cover broccoli(usually about 3 cups). Add everything else and simmer for 15-20 mins. Thicken with corn starch and half and half.

Cheese Fondue

2 Tbls butter
2 Tbls flour
1/4 tea salt
1/8 tea pepper
2 c milk
2 c shredded cheddar cheese
1 tea Worcestershire sauce
dash of hot pepper sauce

In med saucepan over low heat, melt butter. Stir in flour, salt and pepper. Cook 1 min stirring constantly, until smooth and bubbly. Gradually stir in milk. Cook over med heat, stirring constantly until bubbly and slightly thickened. About 7 min. Remove from heat, add cheese, Worcestershire sauce and hot pepper sauce, stir until cheese is melted. Prepare fondue pot by rubbing a peeled and cut garlic clove around this inside of the pot. Pour cheese sauce into pot and keep warm on low heat or flame to prevent burning.

Cookies

Oatmeal Cranberry White Chocolate Chip

2 c sugar
2 c brown sugar
2 c shortening
4 eggs
4 tsp vanilla
4 Tbls milk
2 tsp baking powder
2 tsp baking soda
2 tsp salt
4 c flour
4 c oatmeal (quick oats are best)
10 oz dried cranberries
10 oz white chocolate chips

Using a very large bowl, cream sugars and shortening. Add eggs one at a time and mix well. Add vanilla and milk, mix well. Add baking powder, salt, baking soda, oatmeal and flour. Mix well. Stir in cranberries and chocolate chips. Bake @ 350' for 10-12 minutes.

Christmas Dinner

Pork Chops

use bone in pork chops
sprinkle both sides with Rudy's Rub (order from rudysbbq.com)

Cook on grill at 325' for about 6-7 minutes per side, turning only once.

Wilted Spinach Salad

1 lb raw spinach, washed well and dried, broken up and large stems removed
1 med onion thinly sliced and separated into rings
8 slices bacon
1/3 c cider vinegar
1 Tbls dry prepared mustard
1/2 tsp garlic salt
1/2 tsp sugar
1/8 tsp pepper

To spinach add onion. Cover and chill in refrigerator.
For dressing:
Snip 8 slices bacon with scissors into bits and saute until crisp. Add remaining ingredients and heat the dressing until it is bubbling. Just before serving, pour hot dressing over salad tossing gently to wilt greens.

Winter Fruit Salad

1/2 c sugar
2 c water
1 vanilla bean

In a saucepan, combine water, sugar and vanilla bean. Bring to a boil, stirring until sugar dissolves. Remove vanilla bean and set aside to cool.

1 can mandarin oranges, drained
1 can citrus blend grapefruits, drained
1 can pineapple tidbits, drained
seeds from 1 pomegranate

Combine all the fruit and pour the syrup over the fruit, stirring gently.

Apples

Chicken Sandwiches With Brie and Apples

1/3 c balsamic vinegar
2 tea Dijon mustard
2 tea honey
8 slices french bread, about 1/2 inch thick, toasted
6 oz Brie cheese, sliced
4 cooked chicken breast halves, sliced into thin strips
1 Granny Smith apple

In a small saucepan, wisk together vinegar, mustard and honey. Set pan over med-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 c, about 3 minutes.
Spread mixture on toasted bread slices, top with Brie and then chicken. Slice apples into thin slices and arrange over chicken. Top with second slice of bread.

Caramel Apple Bars

• 2 cups flour
• 2 cups quick cooking rolled oats
• 1-1/2 cups brown sugar
• 1 tsp. baking soda
• 1-1/4 cups butter, melted
• 1-1/2 cups caramel ice cream topping
• 1/2 cup flour
• 2-1/2 cups coarsely chopped peeled Granny Smith apples
• 1/2 cup chopped dried cranberries
• 1 cup chopped pecans

Preparation:

Preheat oven to 350 degrees. Grease a 15x10" jelly roll pan and set aside. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and melted butter. Stir with wooden spoon and mix until crumbly. Press half of this mixture in prepared pan and set aside. Reserve remaining crumbly mixture.

In small saucepan, combine ice cream topping and 1/2 cup flour. Mix well with wire whisk. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes until thickened.

Sprinkle apples, cranberries, and pecans over crust in pan. Pour caramel mixture over apples and sprinkle with reserved crumbly mixture. Bake at 350 degrees for 25-35 minutes until golden brown. Cool and cut into bars. 48 bars

Apple Topping for Ice Cream

6-8 tart apples, peeled, cored and thinly sliced
3/4 c -1 c sugar
2 Tbls flour
1/2 - 1 tsp cinnamon
dash ground nutmeg
1/3 c water

In a saucepan, combine all and let simmer until tender.

Some That I Found While Cleaning

MARY ELIZABETH'S BEST SMASHED TATERS

3 lbs peeled and quartered potatoes
1 c grated Parmesan cheese
1/2 c butter
3 green onions, sliced
1 garlic clove, minced
1/2 c whipping cream
Cook taters in a pan of boiling water 'til very tender~about 25 min. Drain; return to pan. Beat with electric mixer.
In another bowl, combine cheese, butter, onions and garlic. Beat with mixer 'til mixture is almost smooth.
Add cheese mixture to potatoes and cream. Beat with electric mixture until very creamy. Season with salt and pepper to taste.

STROMBOLI

1 loaf of bread dough (Rhodes bread or homemade)
5 oz chopped ham (about 3/4 c)
1 c mozzarella cheese
Italian seasoning or salad supreme
Parmesan cheese

Let bread dough rise. Roll it out. Cover with chopped ham and mozzarella cheese. Pull up sides and pinch together. Place on greased jelly roll pan with the seam side down. Place 5 slits across top. Rub top with water. Season with Italian seasoning or salad supreme. Sprinkle with Parmesan cheese. Bake @ 350' for 25 minutes. Dip in Marinara.

FRENCH BREAD

1 1/4 c warm water
1 T yeast
1/8 c sugar
1/8 c olive oil
1 1/2 t salt
3 c bread flour

Knead well and let rise. Roll out the dough and roll up like Cinnamon rolls. Pinch seams and tuck ends. Place on greased jelly roll pan. Cut 5 slits across the top. Brush with egg whites. Optional: sprinkle with sesame seeds. Let rise. Bake @ 400' for 20 minutes.

CHICKEN JACK SURPRISE

4 chicken breasts 1 c sour cream
1 c cream of chicken soup 3 T flour and 3 T butter
2 oz green chiles, cut up 1/2 t onion salt
2 c grated Jack cheese

Bake or boil chicken, cool, remove meat and cut into small chunks; place in a lightly buttered baking dish.
Melt butter in heavy skillet; add flour and blend until smooth.
Add sour cream; blend. Heat until bubbly. Do not boil.
Add chiles, soup, and onion salt.
Blend well; pour over chicken in casserole dish.
Bake @350' for 30 minutes.
Top with grated cheese; bake 10 minutes more. May be served over rice.

CHICKEN AND PEPPERS

4 chicken breasts, boned and cut in 1" squares 3 T cornstarch
1 envelope onion soup mix 2 sweet peppers, cut in 1" squares
3 T cooking oil 3 ribs celery, sliced
3 T soy sauce 3/4 c cold water
1 clove garlic, minced 1/2 t sugar

In medium bowl, combine chicken, soup mix, 1 T oil, 1 T soy sauce, garlic and 1 T cornstarch. Marinate 20 minutes. In large skillet, heat remaining oil and cook peppers and celery for 3 minutes. Add chicken mixture and cook 3 minutes. In small bowl, mix remaining soy sauce and cornstarch with water and sugar. Add to skillet with vegetables. Simmer until tender. Serve over rice or plain or Chinese noodles.

Breakfast Foods

RICE PUDDING

from Lion House Cookbook

2 cups cooked rice
2 cups milk
1 small can (5 oz.) evaporated milk
1/2 cup raisins
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
2 eggs, slightly beaten
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla
In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2- or 3-quart saucepan combine cornstarch, salt, and sugar, and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice ad stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2-cup servings.

EGG AND POTATO CASSEROLE

1 1/2 packages (24 oz.) shredded hash browns (thawed)

2/3 cup melted butter (optional)

2 cups medium or sharp cheddar cheese, grated

2 cups Swiss cheese, grated

2 cups diced ham or sausage

1 cup milk

6 eggs, beaten

1/2 teaspoon season salt

Preheat oven to 350 degrees F. Spray PAM in bottom of 9 X 13 pan. Press hash browns in bottom of pan forming a crust. Brush melted butter on top of hash browns. Alternate ham or sausage, and cheese; sprinkle with season salt. Mix milk and eggs and pour over mixture. Bake for 40 minutes to one hour. Serves 10-12 people.

BREAKFAST OMELET

1 lb chopped ham 1 lg loaf bread, crusts removed

1 lb grated Swiss cheese 6 eggs, well beaten

1 lb grated cheddar cheese 2 c milk

1 bunch green onions, chopped

Butter bread slightly. Line 1/2 of bread in bottom of 9x13 pan. Sprinkle 1/2 of cheese, ham and onion on bread. Repeat with other 1/2 of bread, cheese, ham and onion. Smash bread and cheese with one hand. Cover with eggs and milk. Refrigerate overnight. Bake one hour in 350' oven.

SAUSAGE GRAVY

1 lb ground sausage

1/3 c flour

2 1/2 c milk

Brown sausage. Add flour to sausage and stir until all flour is absorbed. Add milk. Heat on medium heat until sauce becomes thick. Serve over biscuits.

STUFFED FRENCH CASSEROLE

Put in 9X13 pan:

8 slides cubed bread (SAFEWAY maple swirl bread is the best)

8 oz cream cheese cut into small cubes

1 1/2 cups blueberries

Whisk together in bowl:

4 eggs

1/2 cups brown sugar

drizzle syrup over eggs and sugar

Stove top, heat till frothy:

2 cups milk

1 cup nonfat half & half

pinch of salt

1 tsp. vanilla

Let COOL a bit; you don't want to cook the eggs when you mix it with the eggs

Whisk egg mixture and milk mixture a little at a time. Pour over top of bread mixture. Let soak for 30 minutes before baking. (You can soak overnight).

Bake in 9X13 pan on cookie sheet with water on the bottom at 350 degrees for about 40 minutes. It will be a bit jiggly when it is done. After you take it out it will set up.