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.

And More...

Cinnamon Rolls

2 cups milk
1 cube margarine
2 tsp. salt
1/2 cup sugar

Combine these and microwave for 4 minutes. Pour into mixer bowl.

Cool to lukewarm and add 2 eggs. Dissolve 2 yeast packets (4 1/2 teaspoons) in 1/2 cup warm water and add to other liquids.
Add 4 cups flour and mix with whip until just blended well on 3-4 speed. Put in dough hook and knead for 3 1/2 minutes at 3-4 speed, then add 3 cups flour and knead until mixed well and dough pulls away from sides of bowl. Cover with a dish towel and let rise to top of bowl. Punch down and roll into a rectangle. Spread with melted butter and then sprinkle with sugar and cinnamon. Roll and cut into 12-15 rolls (I use thread for cutting).
Let rise until double (when you press lightly on roll, the dent stays in the roll). Bake at 350 for 16-17 minutes. Frost while hot.

Frosting
4 cups powdered sugar
4 oz. cream cheese, softened
3 tbs. butter, softened

Add milk a few drops at a time if it is too thick

ARTICHOKE BREAD

1 c mayo

1 c powdered Parmesan cheese

1/2 t garlic salt

1 small jar marinated artichoke hearts, drained and finely chopped

Mix all together and spread over French bread sliced from the top down the middle. Broil in oven on middle rack on a cookie sheet lined with foil. Broil as long as you can without burning. Then turn off oven and wrap up in foil. Let sit in hot oven (turned off) for 20-30 min. Serve in slices.

WHEAT BREAD

2 q/2 c warm water

1 1/2 T yeast

1 c wheat flour

mix in your blender and let sit for 15 min. until foamy. Then add:

1/3 c honey

1/3 c oil

2 1/2 t salt

1 1/2 T dough enhancer (optional)

5-6 c wheat flour (can use half wheat half white)

Knead for 6-10 min. on speed 4 or by hand. Raise 30-60 min. in a greased pan. Bake @ 350' for 25-30 min. Brush with oil, butter, or egg white after baking for a softer crust.

Breads and Sweets

EASY WHITE BREAD

Oven: Bake at 350' for 35-40 min.
Generously grease two 9x5" loaf pans
2 c flour
1 t salt
combine in a large bowl

2 pkgs dry yeast (disslove in 1/2 c warm water, and 1/4 c sugar)
2 1/4 c milk heat in microwave just until warm
1/4 c oil
Add 1 egg or 1/4 c egg beaters to milk and oil. Add yeast mixture. Mix with wire wisk.
Add liquid to flour, salt mixture. Coat bowl/beaters with cooking spray. Beat for 1/2 min. at low speed. 3 min at med speed. Gradually add 4-5 c additional flour.
Knead on a floured surface until smooth and elastic (1 min). Cover dough with warm wet towel. Let rise until doubled. Punch down, form loaves. Let rese again. Bake in oven 35-40 min, until loaf sounds hollow when tapped.

STUFFED FRENCH BREAD

1 lg loaf french bread 1 can tomato soup

1 3/4 - 2 lbs hamburger 1 small onion, diced

2 eggs (1/2 c egg beaters) 1 green pepper, diced

bread from loaf salt and pepper to taste

Cut off one end and remove soft bread from French loaf. Mix all ingredients and stuff into bread crust. Bake @ 350' for approx. 1 hour. Remove and cover with wet cloth for 10 min. Cut and serve. This can be frozen and reheated for a later meal. For individual servings, hard rolls ma be used instead of French Bread.

HARAMES ICE BOX POTATO ROLLS

Scald: 1 c milk. add /4 c butter, 1/4 c shortening, 3/4 c sugar, 1 t salt, 1 c mashed potatos. Let cool until lukewarm. Add 1 pkg. yeast. Cool.

Whip 3 eggs well (3/4 c egg beaters). Pour mixture into eggs. Sift 2 c flour with 1 t baking powder and 1/2 t soda. Add to mixture. Add more flour as needed to make thick batter. Let raise 2 hours>
Pour out onto flour board. Knead to make soft dough. Place in icebox and leave until 2 hrs before serving.

Form rolls and let rise until time to bake. Bake 10 min in hot oven (375'). Lightly butter and flour baked rolls.

This recipe is probably 100 years old. The rolls are quite sweet and tender, yet hardy.

ROLL SUGAR COOKIES

2 c shortening 1 c sour cream

2 c sugar 1 t soda

3 eggs 2 t vanilla

5 c sifted flour (or more) 1/2 t salt

2 t baking powder

Mix alternately. Chill before rolling. Roll 1/4" thick. Bake until light brown on bottom side. (8-10 min @ 350')

CREAM CHEESE ICING

1 lb powdered sugar

1 stick butter

1 t vanilla

1 T water

1 sm pkg cream cheese

Melt butter slowly, add cream cheese, water, vanilla and sugar.

MARY FARNES' BROWNIES

3/4 c flour 2/3 unsweetened chocolate or Handi-Bake pkts

1/2 t baking powder 2 eggs

1/4 t salt 1 c sugar

1/3 c shortening or cooking oil 1/2 c chopped walnuts

1 tsp vanilla

Sift flour, baking powder and shortening together. Melt sugar and chocolate together over hot water. Beat eggs adding sugar gradually, then beat thoroughly. Add chocolate mixture, blend. Add flour and mix well; stir in nuts and vanilla. Bake in greased 8x8x2" pan in moderate oven (350') 25 min for moist, chewy brownies or 30 min for cake-like brownies. Cool in pan; then cut in squares or rectangles. Makes about 20 brownies.

GRANDMA FARNES' APPLESAUCE COOKIES

1 c shortening 2 t cinnamon

2 c sugar 2 t nutmeg

4 eggs 1 t salt

2 c applesauce 5 c flour

2 t baking soda 1/2 pkg chocolate chips

1 t cloves nuts, chopped thin (opt.)

Drop by spoonfuls on cookie sheet and bake @ 350' until done, approx. 10-15 min. Do not double the recipe.

GRANDMA FARNES' NO FAIL PIE CRUST

1 3/4 c shortening 1 egg, beaten

1 t sugar 1/2 c very cold water

2 t salt 1 t white vinegar

4 c flour. leveled

Sift flour, sugar, salt. Cut in shortening.

Combine egg, water and vinegar. Cut into flour/shortening mixture, mixing as little as possible.

Roll out, shape and place in pie tins. For shells, prick bottom with fork and bake @ 425' for 10 min. Watch closely that crust does not overcook.

GRANDMA FARNES' FEATHER ROLLS

Combine and let stand 20 min:

2 yeast cakes

1/2 c warm water 1 T sugar

Combine then add yeast mixture:

1 c scalded milk

1/3 c shortening

1/3 c sugar

2 well beaten eggs

Mix in approx 4 c flour; place in refrigerator overnight. Two hours before serving time, place on breadboard and knead. Divide into two parts. Roll each part to 1" thickness. Spread with butter and roll up. Cut each part into 12 rolls. Let raise and bake @ 425' for 10 min.

REFRIGERATOR ROLLS

1/4 c warm water

1 T instant yeast

1 c warm milk or water

1 cube butter

1/2 c sugar

1 t salt

3 eggs

4 1/2 c flour

First combine 1/4 c warm water with 1 T yeast. Then combine 1 c warm water or milk with softened butter. Add sugar, salt, 1 c flour, 3 stirred eggs and lastly the 1/4 c water/yeast mixture. Add remaining 3 1/2 c flour. Mix completely (dough is sticky) about 10 min. in a bosch mixer or kitchen-aid. Refrigerate at least 2 hours or overnight in a non-stick bowl, take out and divide dough in half. Roll each half into a circle about 12-14" using flour. Spread melted butter on dough. Cut into 12 pie shaped pieces with pizza cutter, roll like a crescent roll. Spread more butter on top. Let raise about 2-3 hours.

Bake @ 400' for 10 minutes. You can freeze after buttering tops, before baking. Allow about an extra hour to thaw and rise. Works GREAT!

PUMPKIN CHOCOLATE CHIP BREAD

15 oz canned pumpkin

1 spice cake mix

chocolate chips

Mix together all ingredients and put in bread pans. Bake @ 350' for 45 min

January:Menu planning/one pot meals

Pasta
Red Beans and Rice
Pulled Pork Sandwiches
Chicken Noodle Soup
Black Beans
Cheeseburgers
Snack Wraps


Pasta
Cook pasta according to package directions. We like bowtie or penne. And serve with your favorite sauce.
Red sauce:
In a large pot sauté one onion chopped and 3 minced garlic cloves in about 3 Tablespoons of olive oil. Add 1 lb of ground beef and cook until meat is no longer red. Add some basil and oregano and 1-2 chicken bouillon cubes. Add 2-3 cans crushed tomatoes and simmer. Kosher salt to taste.
White sauce:
In a large pot melt ½ c butter; add ½ pint heavy cream and 6 oz fresh grated parmesan cheese. Melt and stir on med-low heat. Add fresh ground sea salt and pepper to taste.
Pesto:
In blender combine about 3 oz fresh basil leaves, 6 oz fresh grated parmesan cheese, 3 minced garlic cloves, ½ c pine nuts. Blend on low while slowly adding olive oil. When it becomes a thick paste and all leaves are thoroughly blended add just about 1 tablespoon more olive oil.

Red Beans and Rice
2 T vegetable oil
1 onion, chopped
2 bell peppers, chopped
3 stalks celery, chopped
2 t kosher salt
1 t pepper
5 garlic cloves, minced
12 oz pickled pork, cut into 1 in pieces (recipe follows) 3 bay leaves
1 t thyme
1 t hot sauce
½ t cayenne pepper
2 quarts water
1 lb dry red kidney beans, rinsed and picked of debris
For Rice:
3 c water
1 ½ T butter
2 c rice
1 t kosher salt
Place the oil in a large pot over med-high heat. Add the onion, bell pepper, celery, salt and pepper. Cook, stirring frequently, 6-8 min. Add the garlic and cook 1-2 min, stirring constantly. Add the pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase to high heat. Cook stirring frequently until boils. Decrease to simmer, cover and cook 1 ½ hours; stirring every 30 min. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook another 30-40 min. Prepare the rice during the last 30 min.
Pickled Pork:
2 c water
1 c apple cider vinegar
¼ c kosher salt
6 crushed garlic cloves
2 T sugar
2 T mustard seed
2 T hot sauce
1 T celery seed
1 bay leaf
¼ t whole black peppercorns
8 oz ice
1 ½ lb fresh boneless pork butt, cut into 2 in cubes
Combine all except the ice and pork in a pot bring to boil over high heat. Simmer 3 min. Remove from heat, add the ice and stir. Place the pork into a 1 gallon Ziploc bag and add the cooled liquid. Remove as much air as possible; seal the bag and place in the fridge for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove the pork from the brine and freeze. Note: it is usually hard to find a small pork butt roast, so I buy an 8-10 lb roast and cut off approximately 1 ½ lb and save the rest for pulled pork sandwiches.

Chicken Noodle Soup
Boil a whole chicken with cut up onions, celery, carrots, bay leaf and garlic to make a stock.
Remove chicken from bones and discard. Add meat back to the stock and add more water and chicken bouillon to the stock. Simmer. To make the noodles:
In a large bowl combine 3-5 eggs, beaten and enough flour to form a ball. Roll out on a floured surface until very thin. Using a pizza slicer, cut into very thin strips and add to the soup. Turn up the heat to a boil. The noodles will expand as they cook. Season with salt and pepper.

Snack Wraps
Tyson crispy chicken strips
Tortillas
Lettuce
Tomatoes
Onions
Ranch or bbq sauce
Cheddar cheese
Cook chicken according to directions and then slice into smaller strips. Warm tortillas and wrap up with desired toppings. Serve.

Pulled Pork Sandwiches
Using the leftover pork butt roast from the Red Beans and Rice meal, add plenty of water and the roast to the crock pot on high for several hours. Shred the pork, discarding the fat, and add a bottle of your favorite BBQ sauce. Heat thoroughly. Serve on Kaiser buns.


Black Beans
Prepare black beans as you would for Black Bean Soup, using a little less water. Serve over brown rice, top with cheddar cheese and Pico de Gallo.

Soups from November

Broccoli Cheese Soup

1 medium onion, chopped
3/4 cup butter
1 1/2 teaspoon salt
16 oz cheese whiz
4-5 diced and peeled potatoes
3/4 cup flour
2 cup milk
16 oz bag broccoli

Combine onion, potatoes, broccoli in enough water to cover everything.
Cook until tender. Remove from heat and save water. In a separate bowl melt butter. Mix flour with milk and pour into butter. Mix in with onions, potatoes and broccoli. Add salt and pepper to taste. Heat cheese whiz in microwave until thick, stirring occasionally. Add to broccoli and water.


Fire Roasted Tomato and Basil Soup

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
28 oz Muir Len fire-roasted tomatoes, undrained
14 oz chicken broth
2 tablespoons fresh basil, chopped
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1/2 cup heavy cream

In medium saucepan, warm oil over medium heat. Cook onion and garlic in oil 2-3 minutes, stirring constantly, until onion is crisp/tender. Stir in tomatoes, broth, 1 tablespoon of the basil, sugar and red pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat. Uncover and cool slightly, about 5 minutes. In blender, puree mixture in batches. Return to saucepan, heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil. Garnish with sour cream.


Black Bean Soup

2 15 oz cans black beans
1 can water
1/4 cup diced red onion
2 teaspoons chopped, pickled jalapeno slices
1 teaspoon sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder

Pour the beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix. Bring the soup to a boil; then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is as thick as you like. Serve each bowl with a garnish of red onion, jalapeno slices and sour cream arranged in center of soup.


Cheesy Vegetable Soup

1 bag carrots-cut
4-5 potatoes-diced
2 cans cheddar cheese soup
2 1/2 cups milk
1 can corn
1 can beans
salt
pepper
onion salt

Boil potatoes and carrots until tender. Drain. Mix together soup and milk. Add all of veggies to mixture and heat. Add seasonings to taste. Serves10-12


Olive Garden's Pasta Fagioli Soup

2 cup small penne pasta noodles
1 lb lean ground beef
1 cup chopped onion
1 tablespoon minced garlic
1 cup sliced celery
1 cup diced carrot
2 14.5 oz cans Italian diced tomatoes
15 oz can white beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained
15 oz can tomato sauce
11 oz can V-8 juice
3 cup beef, chicken or veg. broth
1 tablespoon white vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1 teaspoon basil flakes
1 teaspoon oregano flakes

Cook pasta according to package directions. Drain and set aside.
While pasta is boiling, brown ground beef in large, nonstick pan. Once the beef is nearly cooked, add the onion, garlic, celery and carrots to the pan. Stir mixture and let it cook together for about 5 minutes. Add all remaining ingredients except for the cooked pasta. Stir together and then simmer for 45 minutes. Add cooked pasta and continue to simmer for about 15 minutes. Pasta will get soggy if left in soup too long. If you plan on using some for leftovers, only add noodles to what you are going to eat immediately.
Sprinkle freshly grated Parmesan cheese over each bowl.

Rock Soup

2 tablespoon olive oil
1/2 lb chorizo, ham or leftover meat, chopped
2 large baking potatoes, peeled and cubed
4 ribs celery, chopped
3-4 carrots, chopped
1 large onion, chopped
2-3 garlic cloves, chopped
1 bay leaf
salt and pepper
15.5 oz can chickpeas, drained
1 teaspoon sweet smoked paprika
6 cups chicken broth
15 oz can diced tomatoes or tomato sauce
2 tablespoon hot pepper sauce
2 cups cubed stale bread
chopped flat-leaf parsley for garnish

In a soup pot, heat 2 tablespoons olive oil, over medium heat. Add the chorizo and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.
Add the chickpeas and season with the paprika. Stir in the chicken broth, tomatoes and hot sauce and bring to a boil, about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
Place 1/2 cup bread cubes in each of 4 bowls and drizzle with olive oil. Pour in the soup; top with parsley.


Potato Soup

2 celery ribs, diced
1 small onion, diced
3 chicken bouillon cubes
8-10 potatoes, peeled and diced

Put in a large pot and bring to a boil and cook until potatoes are soft

While that is cooking, in a saucepan melt
3/4 cup butter-after melted add
3/4 cup flour and stir, then add
1 quart milk

Bring to a boil until it thickens, stir often with a wire whisk

Add 2 teaspoon salt and pepper to taste

Add the sauce to the potatoes and liquid (do not drain the potatoes)
stir together, add cheese just before serving or serve with grated cheese.