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cookbook - Page Text Content

S: Family Recipes

BC: Latin Proverb: Fervet olla, vivit amicitia "While the pot boils, friendship endures" in other words...the man who gives good dinners has plenty of friends. Here's to a future of fabulous dinners!

1: This Cookbook is inspired by all of the talented cooks in the family.

2: Table of Contents | Casseroles, Side Dishes, & Sandwiches Italian Dishes Mexican Food Summer Treats & Easy Snacks Breads & Breakfasts Irish Treats Soups Liquid Refreshments Favorite Baked Goods Holiday Baking | 4-21 22-41 42-49 50-53 54-59 60-61 62-65 66-67 68-85 86-93

3: "If we're not willing to settle for junk living, we certainly shouldn't settle for junk food." Sally Edwards

4: "There is no love sincerer than the love of food." ~George Bernard Shaw

5: Casseroles, Side Dishes, & Sandwiches

6: The Perfect Chopped Salad | Dressing 2 to 3 cloves garlic, peeled 1/2 tsp kosher salt 1/2 lemon 1-8 oz carton creme fraiche* or sour cream Peel garlic, split lengthwise. Finely chop garlic with generous sprinkling of salt. Hold knife with blade facing away from you; repeatedly rub garlic & salt together with flat of blade to work into a fine paste. Transfer to small bowl; squeeze lemon over garlic, catching seed with your fingers. Stir in more salt, stand 10-15 minutes. Whisk in creme fraiche & season with salt & pepper. Refrigerate 1 hour. | Salad 2 hearts of romaine lettuce 2 ears fresh corn, kernels cut from the cob 4 oz green beans, trimmed & cut in 2-inch lengths 1 cup cherry tomatoes, halved 1 cucumber, seeded, peeled, & chopped 1/4 cup finely chopped fresh chives 1 avocado, halved, seeded, peeled, & cut into chunks 6 slices of bacon, crisp-cooked & chopped kosher salt & freshly ground pepper Wash lettuce gently, allow to drain well. Arrange leaves in single layer on clean kitchen towel. Cover with second towel & gently roll up jelly-roll style & refrigerate. Just before serving, cut into bite size strips/pieces. | *to make your own creme fraiche: in a jar or bowl, stir together 1 cup heavy cream & 2 T buttermilk. Cover & let stand at room temperature, out of direct sunlight, for 12-36 hours, until thickened. Refrigerate up to 1 week.

7: 1 unbaked pie crust (frozen or refrigerated) 1/4 cup butter 1 sweet onion, halved & thinly sliced 1 large leek, halved lengthwise & thinly sliced 2 shallots, thinly sliced 1 tsp sugar 1/2 tsp ground nutmeg 1/2 tsp ground black pepper 1 3-oz pkg cream cheese, cubed & softened 3/4 cup shredded swiss 3/4 cup shredded pepper jack 3 eggs, lightly beaten 2/3 cup whipping cream | Preheat oven to 375F. Let pie crust stand according to directions. In skillet, heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, & 3/4 tsp salt. Cook about 8 minutes or until tender but not browned - stir occasionally. Reduce heat. Stir in cream cheese until melted. Stir in cheeses until combined. In large bowl, combine eggs & cream. Gradually stir in onion mixture until combined. Ease pie crust into 9-inch pie plate; pour onion mixture into crust. Fold edge of crust over filling, pleating as necessary. Bake, uncovered, about 40 minutes or until crust & top are golden brown & a knife inserted near center comes out clean. Cool n wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm. | Ultimate Onion Tart (a great Thanksgiving side dish)

8: Favorite Chicken Casseroles From the kitchen of Kay Davey | "Gooey Chicken" | Jack's Favorite! | "Cooking should be a carefully balanced reflection of all the good things of the earth." Jean & Pierre Troisgros

9: Chicken 4 chicken breasts 1 can cream of celery soup 1/2 can water pinch of marjoram & pepper 1 T parsley Brown chicken in oil. Drain oil, add celery soup, water, marjoram, pepper; simmer 45 minutes or longer on low. Add parsley before serving. Brown Rice 2T margarine 1 cup regular rice 2 cups chicken broth 1 small onion, chopped fine 1-2 T Parmesan cheese Brown rice in butter-stir constantly with fork on medium heat. Watch closely, will burn quickly! When almost browned, add onions, cook 1-2 minutes. Add broth, bring to a boil, cover & cook on low heat 25-35 minutes. When done, add margarine & cheese. Serve. | Grandma Betty's Chicken & Brown Rice

10: Macaroni & Cheese | 1/2 lb elbow macaroni 4 T butter 2 eggs 5-6 oz evaporated milk | Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately. | 1/8 tsp ground cayenne pepper 1 tsp kosher salt freshly ground black pepper 1/4 tsp ground dry mustard 10 oz sharp cheddar cheese | Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.

11: 8 hot dogs & buns 1 can chili 1/2 onion, diced cheddar cheese blend mayonnaise Optional: mustard, bacon, french fries | Line inside of 9x13 pan or casserole dish with foil. Slather inside of hot dog buns with mayo. Evenly add mustard if desired. Fill with hot dogs & squish into lined pan. Top hot dogs with chili (straight from the can), cheese, & diced onion. Cover with aluminum foil and bake at 350F for 45 minutes. Carefully remove from pan with spatula! | Oven Baked Hot Dogs

12: 1 pkg Uncle Ben's Wild Rice (cook according to package) Saute: 1/2 lb fresh mushrooms 1 cup celery 1 medium onion, minced 1 green pepper, minced add: 2 lbs cooked shrimp 1 can cream of shrimp soup 1 can cream of mushroom soup 1/2 can sherry Mix all; bake in a casserole dish at 350F for 45 minutes | Creamy Ranch Chicken | 6 slices bacon 4 skinless boneless chicken breast halves 2 T flour 2 T ranch dry salad dressing mix 1-1/4cups whole milk 3 cups dried medium noodles, cooked 1 T shredded Parmesan Cut chicken breasts into pieces. Cut bacon into narrow strips, cook over medium heat until crisp. Drain on paper towels & discard all but 2 T drippings. In same skillet, cook chicken in reserved drippings until tender and no longer pink. Sprinkle flour and salad dressing mix over chicken in skillet, stir well. Stir in milk, cook & stir until thickened & bubbly., then cook 1 minute more. Stir in bacon. Serve over noodles, sprinkle with Parmesan. | Shrimp & Wild Rice

13: Chicken & Broccoli Alfredo | 1/2 of a 16 oz pkg linguine 1 cup fresh broccoli 2 T butter 1 lb skinless boneless chicken breasts, cut into bit-size pieces 1 can condensed cream of mushroom soup 1/2 cup milk 1/2 cup Parmesan optional: sauted mushrooms Prepare linguine according to package; add broccoli during last 4 minutes of cooking time. Drain linguine & broccoli. Heat butter in 10" skillet over medium-high heat. Add chicken, cook until browned, stirring often. Stir in soup, milk, cheese, and pasta. Cook until hot & bubbling. Garnish with more cheese. | Devil's Lake, WI

14: Comfort Food from the kitchen of Grandma Betty

16: baked chicken continental | Chicken breasts, boneless/skinless 1/2 cup softened margarine 1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 1 tsp marjoram 1 clove crushed garlic 1/4 cup chopped parsley Preheat oven to 375 F. Combine softened margarine & garlic. Combine remaining ingredients on a plate. Spread chicken on both sides with margarine-garlic mixture. Dip in bread crumb mixture to coat well. Place in baking pan. Bake 1 hour or until chicken is tender. Serve with brown rice. | Optimist Club Dinners

17: Pesto Pasta Salad | Pesto 2 cups lightly packed spinach leaves 1/2 cup lightly packed basil leaves 4 cloves garlic 4 T shredded Parmesan 1/4 tsp salt & pepper Grind above in blender or food processor. Add 2T extra virgin olive oil, 2T water, & 1 cup light mayo to paste. Cook 1 box rotini pasta according to instructions. Mix with pesto paste while warm. Add 1 small bag toasted pine nuts & diced mozzarella (if desired). | Ham & Macaroni Twists | 2 cups rotini or elbow macaroni, cooked & drained 1-1/2 cups cubed cooked ham 1 can (8 oz) French's fried onions 1/4 tsp garlic powder 1/4 tsp pepper 1 cup milk 1 can cream of celery soup 1 cup shredded cheddar cheese broccoli florets, cooked (optional) | In a 8x12 baking dish, combine hot macaroni, ham, and 1/2 the onions. In a small bowl, combine milk, soup, 1/2 cup cheese, and seasonings; pour over casserole. Add broccoli here if desired. Bake covered at 350F for 30 minutes or until heated through. Top with remaining cheese, sprinkle onions, and bake uncovered for an additional 5 minutes.

18: From the kitchen of Bridget Sieracke | Mushroom Casserole | 1-1/2 lb fresh mushrooms (cremini or similar) chopped onion to taste 1 cup milk - 6T butter - 1-1/2T flour 1-1/2 cup grated cheese (Italian blend) 3/4 tsp oregano 1 cup croutons Saute mushrooms in butter until most of liquid boils away. Lift mushrooms from juice & combine with onions in 2 quart casserole dish. Mix liquid with flour, stir in milk & cook until thickened. Remove from heat & stir in cheese, oregano, & parsley. Top with croutons. Heat at 350F for about 30 minutes. | Sausage Mushroom Stuffing | From the kitchen of Casey Rooney | 1 lb sweet Italian sausage 1 medium onion, diced 6 stalks celery, diced 1 lb mushroom, sliced 5 cloves garlic, minced 8 T unsalted butter 1 cup low sodium chicken broth 2 tsp dried sage 6 cups dried, cubed bread Remove sausage from casing, crumble & cook over medium heat. Add onion & celery, cook until softened. Add mushrooms, cook 5 minutes. Add garlic, cook 2-3 minutes. Add butter & broth, bring to boil. Remove from heat, add dried sage. Put bread in lg. mixing bowl, pour sausage mixture over bread & mix until bread softens. Pour mixture into 9x13 pan, cover with foil & bake 1 hour & 15 minutes at 325F. Uncover last 15 minutes to brown.

19: Easy Rice Casserole | From the kitchen of Bridget Sieracke | 2 T butter, plus more for dish 1 small onion, minced 1 pkg frozen spinach, thawed, drained, & chopped 1 cup milk 2 eggs 2 cups shredded cheddar, plus extra for top 4 cups cooked rice 1 tsp each chopped parsley, thyme, & basil salt, pepper, cayenne optional: sauteed mushrooms & chopped red pepper Preheat oven to 350F. Butter a large casserole dish. In large pan, saute onions with butter & pinch of cayenne until translucent. If using mushrooms & red pepper, cook along with onion, Add the spinach and cook for 3 minutes-Set aside. In large bowl, whisk together milk & eggs. Add cheese, rice, parsley, thyme, basil & spinach mixture-combine well. Season with salt & pepper. Pour into prepared casserole dish & top with extra shredded cheese. Bake for 30 minutes & serve piping hot. | Grandma Jane & Grandpa John's 50th Wedding Anniversary

20: 1 lb spaghetti 4 large chicken breasts (or 8-10 from Market Day) 1 large onion 7 oz mushrooms 2 cans Campbell's cream of mushroom soup 5 slices bacon 1/4 cup dry white wine 2/3 cup sharp cheddar, grated 1 apple (golden delicious) butter or oil salt & pepper | Mince onion. Clean & slice mushrooms. Peel & mince apple. Season the chicken breasts with a generous amount of salt & pepper. Cook the bacon but don't clean out the pan. Drain bacon on paper towels. Add a bit of butter & quickly brown the chicken breasts on both sides. Transfer them to a 9x13 casserole. Cook the onion for a minute or three. Add mushrooms. After a minute or three add the minced apple & cook for another 3-4 minutes. Season with a pinch of salt & add crumbled bacon. Add the white wine, soup, and cheese. Stir into sauce. Pour all over the chicken. Put casserole in preheated oven at 350F for 25-30 minutes. Cook spaghetti while the casserole is cooking; serve chicken over spaghetti. | Country Club Chicken

21: 12 oz lean ground beef or Italian sausage 8 oz sliced mushrooms 1/2 medium red onion, cut in wedges salt & pepper fresh or dried oregano 13.8 oz pkg refrigerated pizza dough Sliced fontina cheese | Beef, Mushroom, & Onion Tart | Heat oven to 425F. In a 12-inch skillet, cook beef, mushrooms, & onion over medium heat about 8 minutes or until beef is browned & onion is tender, stirring occasionally. Drain off fat, season with salt & pepper. Grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet, pat into 12x15 baking dish. Top dough with beef mixture, filling to 1.5 inches of all edges. Fold edges over the filling, pleating as needed. Sprinkle with oregano, then lay sliced fontina on top as desired. Bake tart 15 minutes until crust is golden.

22: Italian Dishes | "A tavola non si invecchia." “At the table one doesn’t grow old.” - Italian proverb

23: Shrimp Scampi Po-Boy on Garlic Bread | 1-1/2 lbs large shrimp, peeled & deveined 1 tsp Essence 2 tsp fresh lemon juice 4 T unsalted butter 2 T olive oil 3 T chopped garlic 1/4 tsp salt 1/2 tsp pepper | Garlic Bread 1 loaf fresh French or Italian bread ~ 22 inches long, cut in half lengthwise 1 stick unsalted butter, softened 2 T extra virgin olive oil 1/2 cup finely grated Parmesan cheese Preheat oven to 350F. Line large baking sheet with foil. Pull out excess bread to hollow center slightly. In bowl, creme the remaining ingredients & spread evenly over both sides of bread. Place on baking sheet & bake until just golden brown & bubbly. | In bowl, lightly season shrimp with Essence. In a large skillet, melt the butter & heat the oil over medium heat. Add garlic, salt, pepper, & cayenne & cook, stirring, until the garlic in soft & fragrant (~2 minutes). Add wine & bring to boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, & zest & cook, stirring, until the shrimp are opaque & starting to pink (~2 minutes). Add the green onions & cook until the shrimp are pink. Stir in parsley & basil & remove from heat. Adjust seasoning to taste. | pinch cayenne 1/4 cup dry white wine or vermouth 1/2 tsp Worcestershire sauce 1/2 tsp finely grated lemon zest 1/4 cup chopped green onions 2 T chopped fresh parsley 2 T chopped basil 1 loaf garlic bread (below) finely grated Parmesan cheese | 2 tsp Essence 2 tsp minced parsley 1 tsp garlic 1/2 tsp fresh lemon juice

24: Chicken Tetrazzini 8 oz egg noddles 2/3 cup Italian bread crumbs 3/4 cup freshly grated Parmesan 6 T melted unsalted butter 1-1/4 cups sliced mushrooms (white or baby bella) 1 cup chopped onion 3/4 lb cooked chicken, cubed or shredded 2 cans chicken broth (14 oz each) 6 T flour 2 tsp fresh lemon juice 1/2 tsp dried thyme Cook noodles, drain & set aside. Heat oven to 425 F. In bowl, combine bread crumbs, 1/4 cup cheese, 3 T butter; set aside. In medium saucepan, combine 1 T butter, mushrooms, & onion. Cover & cook over medium high heat 3 minutes. Uncover & cook, stirring, 3 minutes more; transfer to bowl. Toss in chicken & peas; set aside. For sauce: in medium saucepan, whisk broth, flour, & 2 T butter; bring to boil. Reduce heat & simmer, whisking constantly until thickened, 4-5 minutes; remove from heat. Stir in remaining 1/2 cup cheese, lemon juice, & thyme. Combine sauce, chicken mixture, & noodles in 9x13 baking dish; top with crumb mixture. Bake until golden & bubbling, 13-15 minutes.

25: “There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves." Thomas Wolfe | Chicken Parmesan Bake 2 tbsp olive oil 2 cloves garlic, crushed hot red pepper flakes, to taste 6-8 boneless skinless chicken breasts 2 cups marinara sauce 1/4 cup chopped basil 8 oz mozzarella, shredded 4 oz Parmesan, grated 1 (5-oz) package garlic croutons In 9x13 casserole dish: pour olive oil on bottom of dish & cover base; add garlic & hot pepper flakes to oil. Top with chicken breasts. Cover with marinara sauce, then basil, then half of each cheese. Add croutons, then cover with remaining cheese. Bake in 350 degree oven for 45 minutes (could be done after 35 minutes or up to one hour depending on the size, shape, and temperature of your chicken).

26: 12 oz package dried jumbo shells 3 large green, red, or yellow sweet peppers, chopped 1.5 cups chopped red onion 1 jalapeno chile pepper, seeded & chopped 2 T vegetable oil 2 cups chopped cooked chicken 1-16 oz can refried beans 1/2 of a taco seasoning mix envelope 2-10 oz cans enchilada sauce 1-8 oz package shredded Mexican-style cheese blend 1 cup sliced green onions 2 cups nacho chips, crushed Avocado & sour cream | Chicken Enchilada Pasta | Preheat oven to 350F. Cook pasta according to instructions; drain; rinse; set aside. In skillet, cook peppers, onion, jalapeno & 1/4 tsp salt in hot oil over medium heat ~5 minutes or until tender. Stir in beans, chicken, seasoning mix & 1/2 cup enchilada sauce. Cook & stir 5 minutes. Stir in 1/2 cup each of cheese & green onions. Divide filling among shells. Spread 1 cup remaining enchilada sauce in 3-quart rectangular baking dish. Arrange stuffed shells on top of sauce. Drizzle with remaining sauce. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with chips & remaining green onions. Serve with avocado dip and/or sour cream.

27: Pepperoni Rigatoni Bake 1 pkg (16 oz) rigatoni or penne pasta 2 large eggs 1 cup whole milk 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese 1 container (15-oz) part-skim ricotta cheese 4 ounces (1 cup) sliced pepperoni* cut into slivers 1/2 tsp salt; 1/4 tsp pepper Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni & cook as directed. Meanwhile, preheat oven to 375F. Grease 3 to 3.5 quart casserole dish or 9x13 inch glass baking dish. In large bowl, lightly beat eggs with wire whisk. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, salt & pepper until well combined. Drain rigatoni. Add to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole dish. Bake, uncovered, 20-25 minutes or until edges are golden and the center is almost set. Let stand 5 minutes before serving * can substitute cooked Italian sausage for pepperoni

28: 30 jumbo pasta shells (12-oz package) 3 links hot or sweet sausage, casings removed 1 medium onion, finely chopped 8 oz white button mushrooms, finely chopped 1 cup part-skim ricotta 1 large egg 1 tsp kosher salt 1-3/4 cups shredded Italian blend cheeses 1 cup (2 oz) baby spinach leaves 1 26- to 28-oz jar garden-style pasta sauce | Bring a large pot of lightly salted water to a boil; add pasta & stir. Bring back to a boil, cover & remove from heat; let stand 10 min. Drain & rinse pasta; set aside. In a large nonstick skillet over medium-high heat, cook sausage, onion & mushrooms, breaking up sausage until onion is tender, 8 to 10 min; set aside. In a bowl, combine ricotta, egg, 1/4 tsp salt, 1/2 cup cheese blend & spinach. Stir in cooked sausage mixture; set aside. | STUFFED SHELLS | Heat oven to 375F. Spoon 2/3 of the sauce into the bottom of a shallow 2-1/2-quart casserole dish. Fill each shell with about 2 tbsp sausage mixture, arrange in dish and spoon remaining sauce over shells. (wrap and freeze at this point if desired). | Cover and bake until sauce is bubbling, about 25 min. Remove from oven and sprinkle shells with 1-1/4 cups cheese blend; bake, uncovered, until cheese is melted. has melted, 8 to 10 min. Serves 10.

29: 1 small white onion, diced 1 garlic clove, minced 1 T flour 2 cups whole milk 2 pkgs cheese tortellini 1/2 cup grated Parmesan 4 slices bacon, sliced crosswise & cut into 1/2-inch pieces | Heat broiler, with rack in top position. In medium saucepan, cook bacon over medium heat until crisp., about 10 minutes. With a slotted spoon, transfer to paper towel to drain. Add onion & garlic to pan & season with salt & pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour & cook, stirring, 30 seconds. | Slowly add milk, whisking constantly. Add tortellini & bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon & 1/4 cup Parmesan. Transfer to a 2-quart broiler-proof baking dish & top with 1/4 cup Parmesan. Broil until top is golden brown, 3-5 minutes. | BAKED TORTELLINI

30: 1-1/2 lbs fresh sea scallops salt & pepper 1/2 tsp garlic powder 1/4 tsp paprika 1/4 cup finely chopped fresh basil flour, for dusting 3/4 cup sherry or dry white wine 1 shallot, finely chopped 8 oz fresh mushrooms, quartered 2 T butter 3 T all-purpose flour 1 cup grated Gruyere cheese Season scallops with salt, pepper, garlic powder, paprika, & basil. Dust scallops with flour. Saute in pan that has been lightly coated with non-stick spray and a small amount of olive oil. Cook scallops on both sides over medium/medium-high heat until browned. Remove scallops from pan. To the drippings, add sherry, shallots, & mushrooms; cook for approx. 3-4 minutes. In a separate saucepan, melt butter over medium heat & add 3 T flour. Mix well & cook for 2 minutes over low heat, stirring constantly. Pour shallots ,mushrooms, & liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. If too thick, thin with fish or chicken stock. Transfer to 4 individual ramekins*, top with cheese, & broil for 1 minute or until browned. Serve with pasta or wild rice. *can use a full 9x13 casserole dish for entire recipe as well | Scallops Charleston

31: 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 T brown sugar 3 tsp olive oil Preheat oven to 500F and lightly grease a casserole dish. In a small saute pan, saute garlic with oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in greased casserole dish & cover with the garlic and brown sugar mixture. Add salt & pepper to taste. Bake uncovered for 15-30 minutes (depending on size and thickness of breasts). | Easy Garlic Chicken | DOUBLE IT!

32: Parmesan-Crusted Chicken 2 boneless, skinless chicken breast halves sliced in half 2 egg whites 2 tsp cornstarch juice of 1/2 lemon 1 cup coarse dry bread crumbs (use Ciabatta or other rustic bread) 1 T chopped parsley 1 tsp kosher salt 1/4 tsp black pepper minced zest of 1 lemon 3 T olive oil 1/2 cup grated Parmesan Preheat oven to 450F. Pound chicken breasts. Blend egg whites, cornstarch, & lemon juice in wide shallow dish for dipping. Combine bread crumbs, Parmesan, parsley, salt, pepper, & zest in a second wide shallow dish. Dip chicken in egg whites, then into crust mixture. Let chicken rest on a wire rack on top of a cookie sheet in the refrigerator 20-30 minutes to set crust. Saute chicken in oil in a large nonstick ovenproof skillet over medium-high heat until chicken is golden brown & crisp, about 3 minutes. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 minutes more.

33: Stuffed Bread 1 loaf french bread, long & fat 1/2 lb swiss cheese, grated (~2 cups) 1/4-1/3 lb butter 1 tsp lemon juice 2 T onions, chopped 1 tsp season salt 3/4 tsp poppy seeds 1 tsp dry mustard Preheat oven to 350F. Score bread diagonally in both directions. Put bread on aluminum foil large enough to eventually wrap around the bread. Stuff openings with cheese. Melt together all other ingredients and pour over stuffed bread. Wrap in foil & bake for 20-30 minutes. | Sage Butter Sauce for Parmesan-Crusted Chicken Preheat oven to 450F. Saute shallots in 1 T butter over medium heat until soft, ~2-3 minutes. Add wine, cream, broth, & lemon juice. SImmer until liquid is reduced by half, 8-10 minutes. Whisk in remaining 4 T butter, 1 T at a time, stirring constantly. Do not add more butter until previous tablespoon has melted. Stir in sage, salt, pepper, & cayenne into sauce to taste. | 1/2 cup chicken broth 1 tsp lemon juice 4 T cold unsalted butter, cubed 1-2 tsp minced fresh sage salt, pepper, & cayenne pepper | 3 T minced shallots 1T unsalted butter 1/2 cup dry white wine 1/2 cup heavy cream

34: Boneless skinless chicken breasts 1.5 ounces butter 2.5 ounces olive oil 1 clove minced garlic 1 large onion, chopped 1 green pepper, chopped 15-oz can tomatoes - diced or crushed 2 small cans tomato sauce 2T parsley generous pinch oregano & thyme 1 cup dry red wine 1 cup sliced mushrooms Spaghetti | Betty's Chicken Cacciatore | Melt butter, oil, & garlic together - when hot, add chicken, saute until brown. Add onion & green pepper before it's browned. Add 2 cups tomatoes & tomato sauce, parsley, oregano, thyme, & red wine. Cover & simmer 1 hour, then add mushrooms. Cook covered 30 minutes more. Serve with spaghetti well buttered.

35: Chicken Parmesan | 4 skinless boneless breast halves Italian style bread crumbs 1 tsp dried oregano 1/2 tsp garlic powder 4 tsp paprika 1/2 tsp salt 1/2 tsp pepper 2 egg whites 1/2 cup skim milk 1/2 cup flour olive oil spray 1 jar good quality marinara sauce 3/4 cup shredded mozzarella cheese 2T shredded Parmesan | Preheat oven to 400F. In medium bowl, toss crumbs with oregano, garlic powder, paprika, 1/4 tsp salt & pepper. In another bowl, whisk egg whites & milk. In a third bowl, stir together flour and remaining salt & pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess. Place breaded breasts in a glass baking dish and spray each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked through and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella, & Parmesan & return to oven for an additional 10 minutes, until cheese is bubbling. Serve with thin spaghetti or other pasta.

36: Mediterranean Pasta with Chicken | 1 lb boneless skinless chicken breasts 4T olive oil 1/3 stick butter 1/2 lb shitake mushrooms, sliced or quartered 3 green onions 2T flour 1 cup chicken broth 1/3 cup white wine 1 lb penne or rigatoni pasta 1 cup black olives (optional) 2 Roma tomatoes per pound of pasta, diced hot pepper flakes (optional) | Heat oven to 300F. Season chicken with salt & pepper, bake for 30 minutes. Place in bowl & cover. When cool, slice into bite-size chunks, return to bowl & cover. Boil large pot of water for pasta. Heat olive oil & butter in large frying pan. Saute mushrooms & onions until softened. Remove with slotted spoon. In pan, whisk in broth & wine, bring to boil, reduce heat & simmer until sauce thickens (about 3-4 minutes). Add pasta to boiling water & cook. Add chicken, mushrooms, onions, & olives to sauce over low heat. Season with salt, pepper, & hot pepper flakes. Drain pasta, place in pan with sauce & mix well. Season tomatoes with salt, pepper, & drizzle olive oil. Turn pasta into large bowl & top with tomatoes. Serves six.

37: Braided Spaghetti Bread | 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature (usually takes 2-3 hours to thaw) 6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2–inch cubes 1 egg white Parmesan cheese, garlic powder, Italian seasoning Roll loaf or combine dinner rolls into a 12x16-inch rectangle on parchment paper. Cover with plastic wrap and let rest for 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a pound of cooked Italian Sausage) Make cuts 1-inch apart on long sides of dough to within 1-inch of filling. Begin braid by folding top & bottom strips toward filling. Then braid strips left over right, right over left. Finish by tucking last strip under braid. Lift braid on parchment paper & place on large sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese & garlic powder. Bake at 350F for 30-35 minutes until golden brown.

38: Three Cheese Chicken Alfredo Bake 1 (16-ounce) package penne or elbow macaroni 2 (10-ounce) containers refrigerated Alfredo sauce 1 (8-ounce) container sour cream 1 (15-ounce) container ricotta cheese 2 garlic clove, minced 3 cups cooked chicken, chopped 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cups mozzarella cheese optional: 6-8 slices bacon, chopped onion Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 9x13 baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350F for 30 minutes or until bubbly.

39: Italian Wedding Pasta | 1 lb ground beef 1/4 cup plain dried bread crumbs 1/4 cup fresh parsley leaves, chopped 1 clove garlic, crushed 2 cloves garlic, thinly sliced 1 large egg 1 cup grated Romano cheese 1 pkg farfalle or bowtie pasta 1 T cornstarch 1-1/2 cups 2% milk 1 can chicken broth 2 6-ounce bags spinach ground black pepper | Preheat oven to 400F. Line jelly roll pan with parchment paper or foil. In medium bowl, mix beef, bread crumbs, parsley, garlic, egg, & 1/4 cup Romano cheese with fingertips until just blended - do not over mix. Shape mixture into 36 1-inch meatballs; place on prepared pan. Bake 20 minutes. Meanwhile, cook pasta 2 minutes less than label directs. Drain. Return to sauce pot. In 2-cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture & broth to pasta in sauce pot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove from heat; stir in spinach, 1/2 cup grated Romano, & 1/4 tsp pepper. Add meatballs & gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 18-20 minutes or until hot in center & golden brown on top.

40: 1 lb ground round beef 1 medium onion 1 clove garlic 1 tsp oregano 1 tsp basil 1 tsp sugar 1 can crushed tomatoes 1 6-oz can tomato paste 1 8-oz can tomato sauce 1 cup water 1/4 cup parsley 1 bay leaf Brown ground beef, onion, & garlic using a little oil if necessary. Add tomatoes, paste, sauce, & water. Add parsley, oregano, bay leaf, basil, & sugar. Bring to a boil - turn to low - simmer for 1.5-2 hours. Use with any type of pasta or as sauce for lasagna. | Grandma Betty's Spaghetti Sauce

41: Grandma Betty's Baked Lasagna | Spaghetti sauce 1 lb curly lasagna noodles 1 8-oz pkg diced mozzarella cheese 2 eggs 1 T parsley flakes 1/4 tsp pepper 1/2 cup grated Parmesan cheese 2 lbs ricotta cheese (or 2 lbs low fat small curd cottage cheese)* Cook noodles & drain. Combine cottage cheese, eggs, parsley, & pepper. To assemble: spoon a little sauce in bottom of a 9x12x2 baking pan. Add a layer of noodles - a layer of cottage cheese mixture - and a layer of mozzarella cheese in thirds. Repeat layers, ending with lasagna noodles. Pour about a cup of sauce on the top and sprinkle with Parmesan cheese. Bake at 350F for 30 minutes or until done. Cut into squares & serve with more sauce. *Grandma usually used cottage cheese instead of ricotta

42: Mexican Dishes | Manitoulin Island, Canada

43: Beef Taco Salad with Chunky Tomato Dressing 3/4 lb lean ground beef 2 cloves garlic, minced 1 (15.5 oz) can black beans, drained & rinsed 1 T chili powder 1/4 tsp cayenne pepper 1/3 water Dressing 4 medium tomatoes, diced 2 T olive oil 2 T fresh lime juice 1/2 tsp salt 1/4 tsp pepper Salad 2 hearts romaine lettuce, chopped 1/2 cup grated cheddar cheese 2 oz tortilla chips (~ 32 chips) | Heat skillet for meat; cook until no longer pink; break up meat with spoon as it cooks. Add garlic& beans, cook 2 more minutes. Add chili powder, cayenne, & water; stir until well combined & some but not all the liquid has been absorbed. Remove from heat & allow to cool slightly. For dressing, combine tomatoes (with their juices), oil, lime juice, salt, & pepper in medium bowl. Dressing can be prepared up to 2 days ahead & stored in airtight container in refrigerator. Each serving includes 2 cups lettuce, 1 cup beef mixture, and about 2 T cheese. Pour dressing to taste & top with tortilla chips.

44: Preheat oven to 350F. Butter a 3-qt casserole dish. Place chips on bottom. Top chips with chicken. In large bowl, combine soup, chilis & sour cream. Mix well & spread over the chicken covering all surfaces. Sprinkle cheese over top. Bake for 1/2 hour or until cheese is melted & mixture is bubbling. | Chicken Mexicano From the kitchen of Grandma Pat 1 T butter 1-8 oz Tostido chips (6 cups) 4 boneless skinless chicken breast, cooked & cut into bite-size pieces 2 cans cream of chicken soup 1-4 oz can chopped green chilis 1 cup sour cream 2-1/2 cups shredded Mexican cheese | Grandma Pat

45: Aunt Stacey's Tequila Lime Chicken | Large chicken breasts trimmed of fat Mix in bowl: juice 8-12 limes, olive oil, 1-2 shots tequila Layer chicken in flat container; drizzle heavily with liquid, sprinkle heavily with kosher salt & ground pepper. Flip & do other side, then do another layer same way. Pour in any extra liquid. ** Marinate for at least 12 hours/24 is best **BBQ only!** | Pineapple Salsa Halve or quarter grape tomatoes or cherry tomatoes.; Quarter pieces of large can of pineapple chunks. Mix with fresh lime juice, olive oil, Tabasco, white wine, kosher salt, white sugar, and chopped fresh basil and let sit in frig (stir every once in awhile).

46: Chili! from the kitchen of Betty Harrigan | 1 lb ground beef 1 lg onion, chopped 1 can water 1 green pepper, chopped dash of paprika 1 large can crushed tomatoes 1 bay leaf 1 can red beans 1-2 T chili powder 1 can red kidney beans 3 whole cloves Brown meat with onion & green pepper. Add tomatoes & seasonings. Simmer 2 hours. Add beans-heat thoroughly. | If you don't have Market Day Sante Fe Chipotle, mix these spices: garlic salt, onion, powder, paprika, ground chipotle salt & pepper. | Santa Fe Casserole 1 bag (12 oz) egg noodles 1 lb ground beef 3 T Market Day Santa Fe Chipotle 1 can (10.75 oz) cream of mushroom soup 1 large can crushed tomatoes 1/2 cup sour cream 1 can (14.5 oz) diced tomatoes, drained 2 T thinly sliced green onions with tops, divided 2 cups (8 oz) shredded cheddar cheese Pre-heat oven to 400F. Cook noodles as directed, drain. Meanwhile, combine ground beef in large skillet; cook over medium-high heat 6-8 minutes until beef is no longer pink, breaking into crumbles. Combine seasoning mix, noodles, mushroom soup, sour cream, tomatoes, & green onions with beef mixture. Pour into 9x13 inch casserole. Top with cheese. Bake 5-6 minutes to melt cheese

47: Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise | 1/4 cup sweet paprika 2 T ground thyme 2 t onion powder 1 t garlic powder 1 t salt 1/4 t ground red pepper 1/2 cup (1 stick) butter, melted 4 10-oz tilapia fillets & buns store-bought mango salsa Combine first 6 ingredients in shallow bowl. Pour melted butter into another shallow dish. Dip fish in butter & coat with seasoning mixture. Heat skillet over medium-high heat until hot. Cook prepared fish, 3-4 minutes per side or until fish flakes easily with a fork. Spread cilantro lime mayo evenly over toasted buns. Top with blackened fish & mango salsa. For Cilantro Lime Mayonnaise, combine the following into a bowl, cover & chill: 1 cup mayo - 1/4 cup chopped fresh cilantro - 1 T fresh lime juice | "Food, like a loving touch or a glimpse of divine power, has that ability to comfort." Norman Kolpas

48: Crispy Southwest Chicken Wraps | 1 cup cooked rice 1 cup cooked, shredded chicken 1 can black beans, rinsed & drained 1 green onion, finely sliced 1/2 red or yellow pepper 1/4 cup chopped cilantro juice of 1 lime 1/2 T chili powder 1 tsp ground cumin 1/2 tsp garlic salt 2 cups shredded cheese sour cream (optional) burrito-size flour tortillas | Mix rice together with chili powder, cumin, & garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border, then arrange chicken & rice mixture down the center of each tortilla (add sour cream too if you like it creamy). Roll stuffed tortillas, leaving edges open. Spray tortillas all over with cooking spray. Cook/warm in griddle or skillet over medium heat until golden brown & crisp, about 2-3 minutes per side.

49: Hawaii 2008 | 2005 | 1 lb chicken breasts or tilapia fillets 1/2 cup sour cream 1 tsp chipotle chili powder 1/8 tsp salt 1/2 cup chopped onion 1/2 cup chopped tomato 3 T chopped fresh cilantro 4 cloves garlic or 2 T bottled minced garlic 1 tsp ground cumin 1/2 tsp ground cinnamon 2 T butter 1 tsp finely shredded lime peel 1 T lime juice tortillas | In small bowl, mix sour cream, chipotle, & salt. In another bowl, mix onion, tomato, & cilantro. In third bowl, stir garlic, cumin, 1/2 tsp salt & cinnamon. Rub mixture over both sides of meat. | In skillet, melt butter over medium heat; cook meat. While cooking, add lime peel & lime juice. Slice cooked chicken or fish. | Fill each tortilla with sliced chicken or fish, onion mixture, & sour cream. Add shredded cheese if desired. | Spicy Chicken with Chipotle Cream

50: Dessert Pizza | 1 pkg refrigerated sugar cookie dough 4 ounces cream cheese (whipped or softened) 2T sugar 1T mile 1-8 oz container cool whip fruit (strawberries, kiwi, grapes, blueberries, etc. candies (chocolate chips, M&Ms, etc.) Heat oven to 350F. Press dough into thin layer in 12" pizza pan, bake 20 minutes until golden brown. Let cool completely. Beat cream cheese, milk, & sugar with whisk or beater until creamy; gently stir in cool whip & spread mixture on cookie. Cut like pizza wedges & decorate to your liking! | Summer Treats & Easy Snacks

51: Pepperoni Croissant Roll-ups Pillsbury crescent rolls string cheese Italian seasoning pepperoni (could use cooked sausage instead) Lay out crescent rolls, break apart at perforations. Line top two-thirds of each crescent with 5 pepperoni. Lay half of one piece of string cheese at base & sprinkle entire triangle with Italian seasoning. Roll crescent rolls from base, place on baking pan. Cook according to instructions on crescent rolls. | Sausage & Vegetable Calzones lb Italian sausage 1 large red pepper, cut into strips 1 tub PHILLY Savory Garlic Cooking Creme 1 cup shredded mozzarella cheese 1 can refrigerated pizza crust Heat oven to 400F. Brown sausage with peppers in large skillet on medium-high heat. Drain, return to skillet. Stir in cooking creme & mozzarella. Remove from heat. Unroll dough on clean surface, cut lengthwise in half & then crosswise into thirds. Top dough with sausage mixture, fold in half. Seal with fingers. Bake 15 minutes or until golden brown.

52: Black Bean Salsa Mix the following: 1-16 oz can black beans, rinsed & drained 2 tomatoes, chopped coarsely 3 T cilantro, chopped fine 4 green onions, chopped fine 1 crushed clove of garlic 1 T lime juice 2.5 T olive oil 1/4 tsp salt & pepper 1/2 tsp ground cumin | White Trash Dip | 1 can Hormel chili (no beans) 1 can mild green chili pepper (chopped - 4 oz can) 1/2 lb Velvetta cheese, cut into large cubes Mix chili & peppers in pot, add cheese in cubes to preference. | Colleen & Rachel "White Trash Queens" | Ping-Pong champs Rachel & Uncle Todd

53: Betty's Potato Salad | Aunt Susan's Red & Green Cabbage Slaw with Dried Cranberries 1 pkg (16 oz) green & red coleslaw mix 1 pkg (6 oz) dried cranberries 1/2 small red onion, peeled, halved, & thinly sliced Dressing 1/3 cup vinegar 1/3 cup vegetable oil 1/3 cup sugar 1 scant tsp celery seed In large bowl, mix coleslaw, cranberries, & onion. In small bowl, whisk dressing ingredients. Pout over coleslaw. Refrigerate at least 3 hours or up to 3 days. Drain before serving. | 5 lbs red potatoes 6 hard boiled eggs 1 jar pimentos | Hellman's Mayonnaise celery, green pepper, onion, green onion-all chopped fine | Cook potatoes - drain - put in cold water several times to stop cooking. Drain. Peel when cooled. Add cut vegetables, pimentos, & eggs (chopped up). Add mayo - several tablespoons at a time until moistened. Put in serving bowl - sprinkle paprika on top.

54: Lemon Bread | Combine all of the above ingredients except lemon juice & pour into a loaf pan sprayed with Pam. Bake at 350F for 45-50 minutes. Remove from oven. Mix 2-3 tablespoons lemon juice with 1/2 cup sugar & pour over finished, baked bread and put back into the oven for 8 minutes more. | 1.5 cups flour 1.5 tsp baking powder 1 cup sugar 3/4 stick butter 1/2 cup milk 2 eggs grated rind of one orange (optional) 1 tablespoon lemon extract 2-3 tablespoons lemon juice | Breads & Breakfast Foods

55: Zucchini Bread Beat 3 eggs until light & fluffy. Add 1 cup canola oil, 2 cups sugar, 3 tsp vanilla, 3 cups flour, 3 tsp baking soda, 3 tsp cinnamon, 1/2 tsp baking powder, 1 cup chopped walnuts, & 2 cups grated or chopped raw zucchini. Grease & flour 2 loaf pans & fill half full, bake at 325F for 1 hour; or, grease & fill lg muffin pan half full and bake at 325F for 35 minutes. Use toothpick test! | "Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.â€" James Beard

56: Muffins 1/3 cup butter, melted 1/2 cup sugar 1 egg 1.5 cups flour 1.5 tsp baking powder 1/2 tsp 1/4 nutmeg 1/2 cup milk Preheat oven to 350F. Mix all dry ingredients in a medium-large bowl (using fork). Add wet ingredients & stir until combined but still lumpy. DO NOT OVERMIX. Scoop batter into muffin tins sprayed with cooking spray. Should get 8-12 muffins. Bake for 20-25 minutes or until they start to turn golden around edges. Topping 1/2 cup sugar 1/2 butter, melted 1 tsp cinnamon Mix sugar & cinnamon in small bowl. Place melted butter in another small bowl; dip warm muffins in butter (tops or entire muffin), then dip/roll in cinnamon sugar. | French Breakfast Muffins

57: Heath Bar Coffee Cake | 1 cup brown sugar 1/2 sugar 2 cups flour 1 egg 1 stick butter 1 cup buttermilk 1 tsp baking soda 1 tsp vanilla 1/2 cup chopped pecans 1 bag Heath bits Combine the sugars & flour. Cut in slightly softened butter with pastry blender. Set aside 1/2 cup of mixture for topping. Beat egg & add buttermilk, baking soda, & vanilla. Mix well and stir into crumb mixture. DO NOT BEAT. Pour batter into a greased 9x13" baking dish. Mix pecans, heath bar bits and remaining crumb mixture. Sprinkle on top of batter. Bake 350F for 30 minutes. | Charlevoix, MI 1974

58: “"All sorrows are less with bread" Miguel de Cervantes Savedra

59: from the kitchen of... Aunt Susan

60: Shepard's Pie | 2 T vegetable oil 2 medium carrots, diced 1 large onion, diced 1 large red pepper, diced 1/4 stick margarine or butter 6 medium all-purpose potatoes, peeled & cut into chunks 1 tsp salt 3/4 cup milk 2 T chopped fresh chives or green onion tops 8-oz pkg sliced mushrooms (baby bella) 1 1/4 cup chicken broth 1 T flour 1.5 lbs ground beef 1/4 tsp black pepper 1/4 tsp dried thyme leaves 2 T catsup 1 T Worcestershire | Cover potatoes in saucepan with water. Heat over high heat to boiling. Reduce heat to low; cover & simmer 15 minutes or until potatoes are fork-tender. Meanwhile, in a 12-inch skillet, heat half of the vegetable oil over medium-high heat. Add carrots; cook 5 minutes. Add onion & red pepper & cook until vegetables are golden, about 15 minutes longer. Remove veggies to medium bowl. In same skillet, add remaining vegetable oil,cook mushrooms until well browned & liquid evaporates (5-10 minutes). remove to bowl with veggies. continued...

61: Casey's Irish Reuben Dip | When potatoes are done, drain. Mash potatoes with margarine or butter & half tsp salt. Gradually add milk until mixture is smooth. Stir in chives, set aside. In 2-cup glass measuring cup, mix chicken broth & flour until blended; set aside. Preheat oven to 400F. In same skillet, cook ground beef, pepper, thyme, & half tsp salt over high heat until beef is lightly browned & any liquid evaporates (7-10 minutes). Stir in catsup, Worcestershire, cooked veggies, & chicken broth mixture. Cook, stirring, until liquid thickens (3-5 minutes). Spoon beef mixture into shallow 2-quart ceramic casserole; top with mashed potatoes. Place sheet of foil underneath casserole; crimp edges to catch any drips during baking. Bake 20-25 minutes until mashed potato topping is lightly browned. | 1-2 lb rye loaf 8 oz cream cheese, softened 4 cups shredded swiss cheese 3 bunches of green onions, chopped 2 bags Buddig corned beef, sliced into tiny little squares 1 jar sauerkraut (get a decent brand), squeeze water out of it | Put all in bowl, mix with hand mixer. Chill overnight. Put in deep casserole dish that can be used to serve in as well. Cook for 1 hour at 350F. | Irish Treats

62: Soups | Chicken & Wild Rice Soup 2-1/2 cups cooked chicken 2 cups sliced crimini mushrooms 1 medium carrot, coarsely shredded 2 celery stalks, sliced 1 can condensed cream of chicken (or mushroom) soup 1-6 oz pkg long grain & wild rice mix 5 cups water 5 cups reduced-sodium chicken broth In 5-6 quart slow cooker, stir together chicken, mushrooms, carrots, celery, cream of chicken soup, long grain rice mix & seasoning packet. Gradually stir in chicken broth & water. Cover & cook on low heat 6-8 hours or high heat 3-4 hours; will thicken as it cooks.

63: Tomato Basil Soup 4 cups canned crushed tomatoes 12 fresh basil leaves, coarsely chopped 1 cup heavy cream 1 stick sweet unsalted butter salt to taste 1/4 tsp cracked black pepper Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in a blender or food processor; or, use immersion blender in saucepan. Return to saucepan & add cream, butter, salt & pepper while stirring over low heat. Garnish with basil leaves & serve with your favorite bread. | "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." Auguste Escoffier

64: Spicy Black Bean Soup 2 tablespoons vegetable oil 1/2 medium onion, finely chopped 2 ribs of celery, finely chopped 1 carrot, finely chopped 1/4 cup finely chopped red bell pepper 2 garlic cloves, minced 1-1/2 cups vegetable broth Two 15-ounce cans black beans with liquid (or 1 lb dry beans cooked) 1/2 tsp salt 1/2 tsp ground cumin 1/8 tsp cayenne 1/8 tsp black pepper 2 tsp lemon juice 4 tsp cornstarch | Sauté onion, celery, pepper and garlic in the oil in a large saucepan over medium heat for 5 minutes. Do not brown veggies. Add broth, 1 can of beans, salt, pepper, cayenne and cumin. Bring soup to a boil then reduce heat and simmer for 10 minutes. Puree the soup using an immersion blender. Add the remaining can of beans to the soup along with the lemon juice. Combine the cornstarch with 2 tablespoons of water in a small bowl, then add this slurry to the soup and bring it back up to a simmer and cook until thick. Makes six servings.

65: Tortellini & Spinach Soup 1 tablespoon olive oil 3 cloves garlic, chopped 1/2 cup white wine 1 quart low-sodium chicken broth 1 pkg fresh tortellini with chicken & prosciutto 1 bunch fresh spinach 1/4 cup freshly grated Parmesan cheese 2 sprigs fresh oregano or basil, optional Heat the oil in large saucepan over medium heat. Add garlic; cook until golden, 1-2 minutes. Pour in wine; heat to a boil. Cook until wine is slightly syrupy, about 6 minutes. Stir in chicken broth; heat to a boil. Add the tortellini; cook according to manufacturer's directions. About 2 minutes before pasta is done, stir in spinach. Cook until wilted slightly. Season with pepper. Sprinkle with Parmesan cheese when served. | Red Pepper Tomato Soup 1 jar roasted red peppers, drained 1 can (14 oz) diced tomatoes 1 T olive oil 1 onion, chopped 1 can (28 oz) tomato puree 1 cup chicken broth & 1 cup heavy cream salt & pepper Saute onion in oil. Combine onions and all other ingredients EXCEPT cream in saucepan. Simmer 8 minutes, then blend coarsely with an immersion blender. Add cream and heat through. Add blue cheese if desired. Can be frozen.

66: Uncle Todd's Famous Margaritas | Liquid Refreshments | Uncle Todd's Margaritas 1 can frozen minute maid limeade DeKuyper Triple Sec (this is the most important ingredient!) Any cheap white tequila 5-cup blender Pour limeade into blender. Fill empty limeade container 1/4 full of tequila & pour into blender. Fill limeade container 1/2+ full of Triple Sec & add to blender. Pack with ice & blend. To adjust taste: add ice to reduce strength, add tequila to make stronger. Garnish with lime wedges. | Bartender's Rule: You can always add, but you can't take away!

67: Aunt Casey's Favorites | Brandy Slushes Boil water & sugar until dissolved. Add tea, then remove from heat. Stir in lemonade & OJ, cool minimum 1 hour. Add 2 cups brandy. Freeze. Add Sprite when served. | Slap My Ass Cocktail 1.5 shots pear vodka + 3/4 cup cran-raspberry juice + 1/2 cup fresca | 7 cups water 1.5 cups sugar 2 cups brandy | 1 can frozen orange juice 1 can frozen lemonade 1 tablespoon tea

68: "Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." Julia Child | Favorite Baked Goods

69: Mama B's Apple Cake | 3 cups flour 2 cups sugar 1 tsp baking soda 1 tsp cinnamon 2 eggs, lightly beaten 1 1/4 cups canola or cooking oil 2 tsps vanilla 3 medium Granny Smith apples, peeled & chopped 1 cup chopped pecans or walnuts, toasted | Grease 9x13 baking pan, set aside. In large bowl, combine flour, sugar, baking soda, cinnamon; make well in center of mixture. In separate bowl, combine eggs, oil, & vanilla; stir in apples & nuts. Add egg mixture to flour mixture, stirring until just moistened. Spread in prepared pan. Bake at 350F for 50-55 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 1 hour. Serve with whipped cream or cool whip, top with fresh apple slices if desired.

70: 4 lbs apples 1 cup sugar 1 recipe plain pastry (see opposite page) 1 tsp cinnamon flour Preheat oven to 400F. Pare & slice apples into large bowl.. Mix sugar & cinnamon, pour over apples & stir. Set aside. Make pie crust, set aside. Make crumb mixture - mix sugar & flour then cut in butter until crumbly using a fork. Roll pie crust, put in pie pan then layer sliced apples carefully. Mix 2-3 tablespoons flour in sugar juices to thicken & pour over apples. Sprinkle crumb mixture on top of apples. Bake in hot oven 50 minutes to 1 hour (maybe longer). Juices should be starting to bubble. Check often after 50 minutes. Cool on rack. | Grandma Betty's Apple Crumb Pie

71: 1.5 cups flour 1/2 tsp salt 1/2 tsp sugar 1/2 cup crisco shortening 4-5 T cold water (Grandma uses ice in water with a squirt of lemon juice) Mix flour, salt, & sugar with a fork. Cut in half of crisco with pastry blender or fork until mixture looks like corn meal. Then cut remaining crisco in until pieces are size of small peas. This is supposed to make it tender & flaky. Sprinkle water one tablespoon at a time over part of the mixture. Gently mix with fork - push to one side of bowl. Sprinkle next tablespoon of water over dry part - mix lightly - push to moistened part at side. Repeat until all is moistened (sometimes you need more water). Gather with fingers, form into a ball. Let set for a few minutes. Roll out on floured board. Always roll from center out to edge, light strokes. Place in pie pan. Trim extra off. When trimming, leave 1/2 inch overhang of crust. Turn this under the top, then crimp edge with fingers. | Grandma Betty's Plain Pastry

72: "Better Than Sex" Cake 1 pkg. devil's food, chocolate, or German chocolate cake mix 1 can sweetened condensed milk caramel ice cream topping 1 (8 oz.) container frozen whipped topping, thawed 4-5 Health or Skor bars, chopped up Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

73: Rolo Cookies 1 pkg. Rolo's 1 box Devils Food Cake mix 2 eggs 1/3 c. oil Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.) Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen. Sprinkle with powdered sugar, if desired. | "I figured if I was going to make the world a better place, I'd do it with cookies." Author: Ana Pascal, "Stranger than Fiction"

74: 2/3 cup raspberry jam 1 box brownie mix (I recommend Duncan Hines Chewy Fudge) 3 eggs 1/2 cup vegetable oil 1/4 cup water 3/4 cup white chocolate chips, melted 1/2 cup chopped salted almonds | Chocolate Raspberry Bars with White Chocolate & Almonds | Preheat oven to 325F. Butter & flour a 9x13 inch baking pan. In a small saucepan, stir jam constantly over low heat until pourable (~1 minute). Set aside. In a large bowl, blend brownie mix, eggs, vegetable oil, & water. Use an electric hand mixer to beat together for 1 minute at medium speed. Pour batter into prepared pan. Spoon jam over top of batter. Using a small spatula, swirl jam into the batter. Bake for 27-30 minutes or until a toothpick inserted about 1 inch from edge of pan comes out clean. Spread with melted chocolate & sprinkle with salted almonds. Transfer pan to wire rack to cool.

75: "Good moms let you lick the beaters...great moms turn them off first." | 1/2 cup margarine 1 cup sugar 1 egg 1 tsp vanilla 1/2 cup cocoa 2 cups sifted all-purpose flour 1 1/2 tsp soda 1/2 tsp each baking powder and salt 1 cup milk Filling 2 cups powdered sugar 3/4 cup margarine 1/2 cup marshmallow cream 1 1/2 tsp vanilla | Cream margarine with sugar until light and fluffy. Add egg, vanilla and cocoa; beat thoroughly. Sift flour with soda, baking powder and salt; Add to cocoa mixture in thirds, alternately with milk, beating until smooth after each addition. Drop tablespoon-size balls on cookie sheet - about 2" between cakes. Bake at 425F for 8 minutes. Filling: beat ingredients until smooth and fluffy. Spread on flat side of half the cakes; press flat side of remaining cakes on filling. Makes about 20 cookies. * can add chocolate chips to cake batter * can omit cocoa for white cake cookie | Cream-Filled Chocolate Cookie Cakes

76: Carmelitas! | 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar, packed Combine caramels & cream in a small saucepan over low heat. Stir until completely smooth; set aside. Combine melted butter, brown sugar, flour, oats, & baking soda in a bowl. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350F for 10 minutes. Remove pan from oven & sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven & bake an additional 15-20 minutes, until the edges are lightly browned. Cool completely before cutting. | Washington DC - Spring Break 2008 | 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 oz semisweet chocolate chips

77: Peanut Butter Cup Cookies from the kitchen of Grandma Pat | 1.5 cups butter 2 pkg graham cracker (~44 squares) 2 cups chunky peanut butter (p.b.) 2 cups powdered sugar 3-12 oz pkgs MILK chocolate chips Melt butter, crush crackers. Mix with p.b. & powdered sugar. Pat in cookie sheet with lip - spray first! Put in freezer or fridge until firm. Melt chips in double boiler, pour over base & freeze/chill until sets. Cut like brownies. | Washington DC - Spring Break 2009

78: Pudding Cookies 1 cup (2 sticks) butter, softened 3/4 cup brown sugar 1 box vanilla instant pudding 2 eggs 1 tsp vanilla 1 tsp baking soda 2 1/4 cup flour 2+ cups chocolate chips Soften butter for 15-20 seconds in microwave. Butter should not be hot or soupy. Add pudding mix, brown sugar, baking soda; mix well. Add 2 eggs & vanilla. Add flour, mix well. Add chocolate chips to preference. Dry by teaspoons onto ungreased baking sheet. Bake 9-11 minutes in 360F oven. (this recipe should not be used for pan cookies. Instead, use traditional recipe that calls for sugar, not pudding mix)

79: Raspberry White Chocolate Bars | 1/2 cup butter 12-oz pkg white chocolate chips 2 eggs 1/2 cup sugar 1 tsp almond extract 1 cup flour 1/2 cup raspberry jam 1/4 cup sliced almonds (optional) In small saucepan, melt butter over low hear. Remove from heat, add 1 cup white chocolate chips & do NOT stir. Set aside. In medium, mixing bowl, beat together eggs & sugar; add butter mixture to egg mixture & stir until just combined. Stir in almond extract. Add flour to egg mixture; still until just combined. Spread half of the batter into greased 9x9 pan. Bake in 325F oven for 15-20 minutes until edges are lightly browned. Remove pan from oven. In small saucepan, melt jam over low heat, stirring occasionally. Spread melted jam evenly over warm crust. Stir 3/4 cup white chocolate chips into remaining batter. Drop batter in small mounds onto the jam filling. Sprinkle with sliced almonds (optional). Bake about 35 minutes until top is lightly browned. Cool & cut into bars.

80: New York Specials | MELT in double boiler: 1/2 cup margarine 1/4 cup sugar 3 T cocoa or 1 square unsweetened chocolate Stir until smooth. ADD: 1 beaten egg 1 tsp vanilla 2 cups graham cracker crumbs 1 cup coconut 3/4 cup nuts (chopped) Put in 9x13 pyrex baking dish. Cool. MIX: 1/4 cup margarine 2 cups powdered sugar 2 T vanilla pudding (powder mix) 3-4 T milk Spread on top of cooled layer. Cool. MELT: 2 squares bittersweet chocolate & 1 T butter. Spread over top. Cool. Cut.

81: Chocolate Chocolate-Chip Brownies | INGREDIENTS: 2 eggs 1 cup sugar 1/3 cup crisco 1 tsp vanilla 2 squares bittersweet chocolate 2/3 cup flour 1/2 tsp baking powder Beat eggs & sugar. Melt chocolate & crisco in double boiler, then add to egg & sugar mixture & beat well again. Add vanilla, flour, & baking powder. Fold in handfuls of chocolate chips or layer them on top to cover mixture. Makes one 8x8 pan of brownies. Double for 9x13 size. Bake at 325F for 20-25 minutes, closer to 35 minutes for double batch.

82: Better-Than-Crack Brownies 1 batch brownies (boxed mix) 1/2 cup salted peanuts 1 cup chopped Reese's peanut butter cups 1.5 cups milk chocolate chips 1.5 cups creamy peanut butter 1/2 T butter 1.5 cups rice krispies cereal Mix brownies according to directions & bake for 20-25 minutes in a 9x13 baking dish. Remove & top with peanuts & peanut butter cups, then bake for 4-6 minutes more. While they are finishing baking, melt chocolate chips, peanut butter & butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

83: Peanut Butter Pretzel Bites 1 cup creamy peanut butter 2 T softened butter 1/2 cup powdered sugar 3/4 cup brown sugar knot pretzels 1 bag semi-sweet chocolate chips Combine peanut butter & softened butter in a large bowl with a whisk or in mixer. Add the sugars & mix to combine. If the filling will roll easily into balls without sticking to your hands, it is ready. If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar). Roll into small balls, then sandwich between two whole pretzels. When all the sandwiches are complete, put the tray in the freezer for about half an hour. Pour chocolate chips into a microwave safe bowl & heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from freezer & quickly dip each half-way into the melted chocolate; return to tray. When all are dipped, return tray to the freezer to set up completely. Store in the refrigerator until serving time.

84: Cookie Dough Dip | “I want them to bite into a cookie, and think of me, and smile." Jael McHenry (The Kitchen Daughter) | 1 8-oz package cream cheese, softened 1/2 cup butter, softened 1 cup powdered sugar 2 T brown sugar 1.5 teaspoons vanilla 1 cup chocolate chips 1 cup toffee bits | Cream together cream cheese and butter Add all remaining ingredients and mix until well-combined. Serve with graham crackers or apple wedges.

85: White Chocolate Cherry Chunkies | 3 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup packed brown sugar 1 cup sugar 1 stick butter, softened | 2 large eggs 1 tsp vanilla extract 2 tbsp milk 8 oz. white chocolate chunks 1 cup roasted salted macademia nuts, chopped 1/2 cup cherries,quartered | Preheat oven to 375 F. Grease large cookie sheet. On waxed paper, combine flour, baking soda & salt. In a large bowl, with mixer on medium speed, beat sugars & butter 3 minutes or until well blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in eggs & vanilla just until combined. Add milk, then beat in flour mixture just until blended. With spoon, stir in chocolate, nuts & cherries. Drop dough by heaping measuring tablespoons 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until lightly browned. Transfer cookies to wire racks to cool. Store in airtight container at room temperature up to 1 week, or in freezer for up to 3 months. | “You can be miserable before you have a cookie, and you can be miserable after you eat a cookie, but you can't be miserable while you are eating a cookie.” Ina Garten

86: Holiday Baking

87: Grandma Pat | 1/2 lb soft butter or margarine 1/2 cup sugar - 2 cups sifted flour - 1 tsp vanilla 1 cup finely chopped pecans or walnuts 1 bag chocolate kisses - powdered sugar Beat butter, sugar, & vanilla until ight & fluffy. Add flour & nuts. Blend well, chill dough. Remove foil from kisses. Using ~1 tsp dough, roll kiss in dough to make ball - cover kiss entirely. Place on ungreased cookie sheet, bake at 375 degree for 12-15 minutes until set but not brown. Cool slightly on wire racks, sprinkle tops w/powdered sugar. | Snowball Cookies | 375 | 325 | Cream together: 1/2 cup butter 1 cup sugar blend in 1 whole egg Sift together: 2T baking soda 2 cups flour blend in 1/2 tsp vanilla | Roll out for cutout cookies or drop by teaspoonfuls | Granny's Sugar Cookies & Frosting | Grandma Pat | Frosting: 3/4 cup powdered sugar + 3-4 tsp water + melted butter to consistency. Can also add vanilla. | 8-10 min | 400 degrees

88: Peppermint Creme Bites | Preheat oven to 350F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes. | 1 cup crushed chocolate sandwich cookies with white filling (about 15 cookies) 3 tablespoons butter, melted 2 cups powdered sugar 2 tablespoons butter, softened 2 tablespoons milk 1 teaspoon peppermint extract 6 ounces bittersweet chocolate baking bar, chopped 2 teaspoons shortening | In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.

89: one of Dad's favorites! | Chocolate Caramel Bars | 1 cup all purpose flour 1/2 cup packed brown sugar 1/2 cup butter 2 cups coarsely shopped pecans 1 cup flaked coconut 1-14 oz can sweetened condensed milk 2 teaspoons vanilla 20 vanilla caramels 2 tablespoons milk 6 ounces semisweet baking chocolate, coarsely chopped | Preheat oven to 350F. For crust, stir together flour & brown sugar. Cut in butter until mixture resembles coarse crumbs. Press crumb mixture into the bottom of an ungreased 13x9x2 inch baking pan. Bake in preheated oven for 15 minutes. Sprinkle pecans & coconut over partially baked crust. Combine condensed milk & vanilla; pour over crust. Bake at 350F for 25-30 minutes more or until filling is set. Cool in pan on a wire rack for 10 minutes. In a small saucepan, combine caramels & milk. Cook & stir over medium-low heat just until caramels melt. Drizzle caramel mixture over baked filling. Sprinkle top with chocolate. Cool completely. Cut into bars. To store; cover & store in the refrigerator for up to 3 days or freeze for up to 3 months.

90: Buckeyes | 1 lb butter or margarine 2 lbs creamy peanut butter 3 lbs powdered sugar | Grandma Pat | Mix ingredients like pie crust, roll into small balls. Chill overnight. | Chocolate Glaze Melt 1 pkg chocolate chips + 2/3 stick paraffin (cut long way of sticks) in double boiler. Dip balls, leaving center open. Cool on waxed paper. Close center with finger. | Peppermint Bark/Oreo Bark | Bridget Sieracke | 2 lbs white chocolate 1/2 tsp peppermint extract or 1/2 tsp vanilla extract 12 full size candy canes, smashed or smashed oreos (without the creme centers) | melt chocolate in double boiler. Remove from heat. B;lend extract & smashed candy of choice. Pour over cookie sheets lined with waxed paper. Cool in freezer or fridge until hard. Break into pieces.

91: Grandma Pat | Grandma Pat | Seven Layer Cookies | Use 9x13 inch casserole dish Melt 1 stick butter in dish. Add 1 cup graham cracker crumbs. Cover them with 1 cup angel flake coconut. Add 1 small pkg chocolate ships. Add 1 small pkg butterscotch chips. Add 1 cup chopped nuts (walnuts or pecans). Dribble 1 can condensed milk over all. Place in 350 degree oven for ~1/2 hour until lightly bound. Cool & cut into squares. | 350

92: Preheat oven to 350F. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In microwave safe bowl, combine 1 cup of the chocolate pieces & 2 tablespoons milk. Microwave on medium power 1 minute or until melted; stir once. Set aside. In bowl, beat butter & peanut butter with electric mixer until combined. Add sugar, soda, baking powder, & 1/2 teaspoon salt; beat to combine. Add eggs, 1/2 cup milk, vanilla, & melted chocolate; beat until combined. Beat in cocoa powder & flour until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate pieces. Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks to cool completely. FILLING: In bowl, beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, & 2 cups powdered sugar with electric mixer. If needed, beat in 2 tablespoons milk until spreading consistency | 1-12 oz bag miniature semisweet chocolate chips 2 tablespoons milk 3/4 cup butter, softened 1/4 cup creamy peanut butter 1.5 cups sugar 1 teaspoon baking soda | 1 teaspoon baking powder 2 eggs 1/2 cup milk 1 teaspoon vanilla 1/2 cup unsweetened cocoa powder 3 cups flour | Chocolate Peanut Butter Whoopie Pies

93: White Chocolate & Raspberry Cookies | 8 oz white baking bar 1/2 cup butter, softened 1 cup sugar 1 tsp baking soda 2 eggs 2 1/4 cups flour 1/2 cup seedless raspberry jam 3 oz white baking bar 1/2 tsp shortening Preheat oven to 375F. Grease a cookie sheet, set aside. Chop 4 oz of the baking bar; set aside. In saucepan, melt remaining 4 oz of baking bar over low hear, stir constantly. Let cool. Beat butter about 30 seconds. Add sugar & baking soda; beat until combined. Beat in as much flour as you can with the mixer; stir in remaining flour. Stir in the 4 oz of chopped white baking bar. Drop dough from rounded teaspoons 2 inches apart on cookie sheet. Bake in preheated oven for 7-9 minutes or until lightly browned around edges. Cool on wire racks. Just before serving: melt jam in saucepan over low heat. Spoon 1/2 teaspoon jam atop each cookie. In heavy saucepan, melt 3 ounces white baking bar & shortening over low heat, stirring constantly. Drizzle cookies with melted mixture. To store: place in layers separated by waxed paper in airtight container; cover. Store in refrigerator up to 3 days, or freeze plain cookies up to 3 months (top cookies with jam and white chocolate drizzle when thawed).

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Bridget Sieracke
  • By: Bridget S.
  • Joined: over 8 years ago
  • Published Mixbooks: 6
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About This Mixbook

  • Title: cookbook
  • Tags: None
  • Started: over 8 years ago
  • Updated: 27 days ago