BC: With love, Aunt Vickie
1: BBQ Sauce | HEIDI & KC July 9, 2011
2: CINNAMON FRENCH TOAST Caramelized Peaches: 1/2 C. sugar 3 T. butter 2 peaches, pitted, each cut into 8 wedges French toast: 6 eggs 4 1/2" thick slices brioche bread 2 T. butter 1/4 c. sugar 2 t. ground cinnamon 1/3 c. creme fraiche Prepare peaches: Place a large pan over medium heat. Sprinkle the sugar evenly over the pan and cook without stirring for about 5 minutes or until the sugar melts and slowly begins to caramelize. Add the peaches and butter and saute for 2 to 5 minutes depending on the ripeness of the peaches or until the caramel melts and the peaches are just heated through and tender. Prepare french toast: Using a fork, beat the eggs in a 9x13 inch baking dish to blend. Place the slices of brioche in the eggs. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche slices once. Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side or until golden brown on the outside and heated through. Meanwhile, stir the sugar and cinnamon on a large plate or pie dish. Transfer the french toast to a cutting board and cut it diagonally in half. Immediately place the hot french toast in the cinnamon-sugar and turn to coat completely. Divide the french toast among 4 serving plates. Spoon the peaches over the french toast, and drizzle the caramel sauce from the pan over the peaches and around the french toast. Spoon a dollop of creme fraiche atop each and serve immediately. Serves 4
3: SHAVER LAKE EGG DISH | 3 1/2 c. milk 4 eggs 10 slices white bread-remove the crust and cut in half 1/2 t. dry mustard lb. grated sharp cheddar cheese 2 pkg. smokey links onion girl's salt Spray PAM on a 9x13 dish. Layer bread, meat and cheese. Beat egg, milk and seasonings. Pour over cheese. Set overnight in refrigerator. Bake at 350 degrees for one hour.
4: SANGRIA 1 bottle of red wine 1 1/2 lemons, sliced into wedges oranges,sliced into wedges 2 T. sugar 1 shot brandy 2 c. ginger ale or club soda Transfer the wine to a large pitcher. Squeeze the juice from the lemon and orange wedges into the wine. Once squeezed, add the wedges to the wine, leaving out the seeds if possible. Add sugar and brandy, stirring well until sugar dissolves. Chill overnight. Add ginger ale or club soda just before serving.
5: Limoncello | 10 lemons 1 (750-ml) bottle vodka 3 1/2 c. water 2 1/2 c. sugar Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
6: 14 oz. artichoke hearts, drained & chopped 1 c. mayonnaise 2 c. mozzarella cheese 1/2 c. parmesan chesse 1/4 t. garlic powder 1 small can green chilis Mix in 1 1/2 quart casserole dish. Bake at 350 degrees for 20-25 minutes. Serve with corn chips. | ARTICHOKE DIP
7: 1/2 c. butter 10 eggs 1/2 c. flour 1 t. baking powder 8 oz. can chopped chilis 1 pint cottage cheese 1 lb. grated jack cheese dash of salt Melt butter in 9 x 13 pan. Beat eggs lightly. Add flour, baking powder, and salt. Pour melted butter into egg mixture. Add rest of ingredients. Put in pan. Bake 15 minutes at 400 degrees, then lower heat to 350 degrees for 35-45 minutes. Cut into squares. | CHILI CHEESE SQUARES
8: WHITE CHILI 3 (16oz) cans great northern white beans 4 c. cooked boned skinless chicken breasts,chopped 1 T. olive oil 1 finely chopped onion 4 garlic cloves minced 2 (4oz) cans chopped mild green chilis 2 t. ground cumin 1 1/2 t. dried oregano, crumbled 1/4 t. cayenne pepper 6 c. chicken broth 3 c. grated monterey jack cheese 1 can drained artichoke hearts (optional) Heat oil in large pan over medium heat. Add onions and saute until tender. Stir in garlic, chilis, oregano and cayenne, saute 2 minutes. Add undrained beans and broth. Bring to a boil. Reduce heat and add chicken, artichokes and cheese. Stir until cheese melts.
9: Baked Potato Soup 4 large baked potatoes 2/3 c. butter 2/3 c. flour 6 c. milk 3/4 t. pepper 1 1/2 c. shredded cheddar cheese 12 slices of cooked bacon-crumbled 4 green onions 8 oz. sour cream Bake potatoes and scoop insides out. Melt butter in large pot over low heat. Add flour, stir until smooth for a minute stirring constantly. Gradually add milk, keep stirring over medium heat until thick and bubbly. Stir in potatoes, salt, pepper, 1/2 cup of cheese, 1/2 of bacon & 2 T. green onions. Cook until heated. DO NOT BOIL Stir in sour cream. Sprinkle cheese, green onions & bacon over soup.
10: PRETZEL JELLO SALAD Melt 3/4 c. butter in 9x13 pan Crush 1 1/2 c. pretzels Mix with 2 T. sugar Press into butter Bake at 350 degrees for 10 minutes Cool completely Beat 8 oz. soft cream cheese 1 c. sugar Stir in 9 oz. cool whip Spread over crust Chill 30 minutes Dissolve 6 oz. raspberry jello into 2 c. boiling water. Add 2 pkgs. frozen raspberries. After it is cooled a bit, pour over cream cheese. Refrigerate overnight.
11: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Ginny Larson Chinese Chicken Salad 1 pound chicken breast-cooked & shredded 2 heads iceberg lettuce-shredded 4 T. slivered almonds-toasted 4 T. sesame seeds 8 green onions-chopped 2 pkg. Top Ramen noodles-uncooked & broken (do not use seasoning packet) Dressing- 1/2 c. sugar, t. salt & pepper, t.accent, 1 c. salad oil,3/4 c. Marukan rice vinegar
12: CREAMED CORN 2 pkg. 20 oz. frozen kernal corn, thawed 8 oz. whipping cream 8 oz. whole milk 1 t. salt 1/4 t. accent 6 t. sugar pinch of white or cayenne pepper 2 T. melted butter 2 T. flour Combine all ingredients, except for corn and last two in a pot. Bring to a boil. Simmer 5 minutes. Blend flour and butter in blender. Add it to the above mixture. Mix well. Add corn. Mix well and remove from heat. If the corn is not the right consistency and is too milky, add more blended flour and butter until it is thick enough. Variation--corn can be placed in a heatproof casserole dish, sprinkle with parmesan cheese. Broil until brown
13: ROASTED CAULIFLOWER 1 large head cauliflower 2 T. olive oil 1 T. minced garlic 3/4 t. sea salt or kosher salt juice of one lemon freshly-ground black pepper Preheat oven to 425 degrees Cut cauliflower into florets of roughly the same size. Toss with olive oil and garlic. Spread out in an even layer on a sturdy baking sheet. Sprinkle with sea salt. Roast 10 minutes. Turn and roast another 5-15 minutes, until cauliflower is browned and tender when pierced with a fork. Your best bet is to check the cauliflower after 5 minutes on the second side, then continue roasting if necessary. Squeeze lemon juice over cauliflower. Taste, and add salt and pepper, if necessary. (This recipe can also be done with other vegetables like broccoli...)
14: GRILLED CORN WITH CILANTRO SALT 1 T. finely chopped fresh cilantro 2 t. coarse salt 4 ears of corn (in their husks) unsalted butter, for serving Preheat the grill to medium. Mix together cilantro and salt in a small bowl. Pull back each corn husk, leaving it attached to the cob, and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle. Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter, and sprinkle with cilantro salt.
15: "There is no love sincerer than the love of food." ~George Bernard Shaw | Vickie Kline | B B Q SAUCE 2 c. ketshup 3/4 cube butter 2-3 squeezes of lemon 2 T. brown sugar (I always use more) swwet basil (a lot) water (enough to have soupy consistency) worchester sauce (few squirts) soy sauce (few squirts) Cook 15-20 monutes on medium, with cover on it to get a thicker consistency.
16: Banana Bread Mash 3 bananas Add 1 c. sugar 1/2 c. crisco 2 eggs 1 t. baking soda 2 c. flour Bake at 325 degrees for one hour Test & may need to bake longer *Could also add nuts, raisins, pecans or walnuts
17: Disneyland Cheese Bread 1/4 lb. butter 3/4 lb. sharp cheddar cheese,grated garlic salt to taste salt & pepper to taste 2 t. worchester sauce toasted sesame seeds Mix all ingredients together and spread on loaf of large french bread sliced lengthwise. Broil until bubbly.
18: GREEN CHILE CORN BREAD 1 c. yellow corn meal 6 T. melted butter 1 c. flour 1 small can diced green 1 c. sugar chile or 4 fire-roasted 1 T. baking powder Anaheim chiles, peeled, 1/2 t. salt seeded, and diced 3/4 c. milk 1 small can baby 2 eggs yellow corn, drained In a large, stainless or glass bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Mix well. Add the milk and eggs. Mix with a wooden spoon or a hand mixer until there are no clumps. Add the melted butter, chile, and corn. Preheat the oven to 375 degrees and bake for 20 minutes or until a knife inserted into bread comes out clean. Bake in a 8 inch round iron skillet or a 9x9 inch baking dish. Grease the pan and preheat it in the oven for 5 minutes; this will ensure a nice firm crust on the bottom of the bread.
19: BEER BREAD 3 c. flour 3 T. sugar 1 10 oz. beer Mix with a wooden spoon and grease loaf pan. Pour 1/2 stick of melted butter over dough. Bake 375 degrees for 45 minutes. Cool 10 minutes.
20: Vickie Kline BBQ FLANK STEAK For 3 flank steaks (1 1/2 lbs. each) Mix well and pour over steaks 1 c. chili sauce 1/2 c. red wine vinegar 1 c. red dinner wine 2 T. worchester sauce 1 T. instant minced onion 1/4 t. garlic powder 2 t. prepared mustard 1 T. salt & 1/4 c. veg. oil Cover closely and let stand 2 hours or longer Drain and save. BBQ Slice diagonally Pour marinade over meat before serving
21: ENCHILADAS | 1/2 lb. monterey jack cheese 1/2 lb. cheddar cheese lb. ground beef or chicken flour tortillas pkg. enchilada mix 6 oz. tomato paste olives mushrooms green onions Brown meat or cook and shred chicken. Grate cheese and add to meat except put 1/4 aside. Add onions, mushrooms, olives to meat mixture. Make sauce according to directions on package. Pour some sauce in bottom of pan and dip both sides of tortillas in it. Place filling inside and roll up and top with remaining cheese. Bake at 350 degrees for 30 minutes
22: MRS. O'S MAC & CHEESE 1 1/2 t. salt 4 c. water Exactly 1 1/2 c. uncooked elbow macaroni 1-2 c. shredded sharp natural cheddar cheese 1-2 c. shredded process cheddar cheese 2 eggs, beaten 2 c. milk, whole, lowfat or nonfat 1 t. minced onion 1/4 t. white pepper 2 c. cornflakes slightly crushed Add 1 t. salt to water and bring to a boil. Add macaroni and cook uncovered stirring occasionally until almost tender, about 5 minutes. Drain but don't rinse. Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole. Cover bottom of casserole with half the macaroni. Combine cheeses and sprinkle half of the mixture over the macaroni in casserole. Repeat layers. Combine eggs, milk, onion, 1/2 t. salt and pepper. Pour over the macaroni and cheese. Sprinkle top with cornflakes. Set casserole in a pan of hot water. Bake for 45 minutes- 1 hour until browned and set in the center. Cool 10 minutes before serving, to allow mixture to set.
23: PUTTANESCA SAUCE WITH LINGUINI | 1/4 c. olive oil 2 small onions, minced 5 cloves garlic, thinly sliced red pepper, 1/4 inch diced 28 oz. tomatoes, peeled, diced 1 t. fresh oregano, chopped 3/4 c. kalamata olives, pitted, halved 3 T. capers 4 fillets anchovies, minced 1 lb. linguini pasta 1/2 c. parmesan, grated In a medium sauce pot over medium heat, add olive oil, onions and garlic and cook them 5-6 minutes, stirring from time to time until tender. Add the red pepper, stirring occasionally until tender, about 3 minutes. Add the tomatoes, oregano and turn up the heat to high, stirring frequently for 5 minutes until the tomatoes are no longer watery, and then add the olives, capers and anchovies. Stir once or twice, and then remove from the heat. Place a large pot with salted water over high heat and bring to a boil. Drop the linguini into the pot and cook until tender but firm to the bite. Drain, toss at once in a warm bowl with the sauce and garnish with parmesan. Serve immediately.
24: CHICKEN PESTO PASTA chicken white and spinach pasta olive oil Italian seasoning garlic powder 1 can pesto sauce 1 can sundried tomatoes 1 pkg. goat cheese Cook chicken coated in olive oil, Italian seasoning and garlic powder at 350 degrees for 30 minutes. Cut the chicken into bitesize pieces. Boil the pasta. Mix all ingredients together. Serve with a salad and french bread.
25: GRILLED SHRIMP AND CHORIZO ON SKEWERS | 24 jumbo shrimp (about 2 lbs.), peeled and deveined, tails intact 2 garlic cloves, minced 1/4 c. olive oil 2 T. fresh lime juice, plus 1 lime, cut into wedges 8 oz. dried chorizo, cut on the bias into sixteen 1 inch pieces coarse salt and freshly ground pepper 2 firm avocados, cut into wedges Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes. Meanwhile, soak 8 wooden skewers in water. Preheat grill to medium high. Thread 3 shrimp and 2 slices chorizo onto each skewer, alternating pieces. Season with salt. Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side. Arrange avocados on a platter. Squeeze lime wedges over avocados, and season with salt and pepper. Serve with shrimp-and-chorizo skewers.
26: CHOCOLATE-CHOCOLATE CHIP BUNDT CAKE Box of chocolate cake mix 1/2 c. oil 4 eggs 1 c. sour cream 1/2 c. warm water 4 oz. box instant chocolate pudding 1 1/2 c. semi-sweet chocolate chips Beat together all but the chocolate chips. Stir in chocolate chips. Grease and flour bundt pan. Bake at 350 degrees for one hour.
27: SNOWY WHITE LEMON SQUARES | CRUST 2 c. flour 1/2 c. powdered sugar 1 c. butter Sift together flour and sugar. Cut in butter until it clings together. Press in 9x13 pan. Bake at 350 degrees for 20-25 minutes until light brown. TOPPING 4 eggs, beaten 1 3/4 c. sugar 1/3 c. lemon juice 1/2 t. baking powder 1/4 c. flour Beat together eggs, sugar and lemon juice. Sift together flour and baking powder. Stir into egg mixture. Pour over baked crust. Bake at 350 degrees for 25 minutes. Cool, sprinkle with powder sugar. Cut into 2x2 squares.
28: CHERRY CRUNCH | 1 can cherry pie filling 1 t. lemon juice 1 pkg. white cake mix 1/2 c. chopped nuts 1/2 c. melted butter Spread pie filling in bottom of 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter (mixture will be crumbly). Sprinkle over pie filling. Bake at 350 degrees for 40-50 minutes. Serve with whip cream or ice cream.
29: GRASSHOPPER PIE 24 oreos, crushed 1/4 c. melted butter Combine, press into 9 inch pie pan (save 1/2 c. for top) 1/4 c. Creme de Menthe 7 oz. jar marshmellow cream 2 c. heavy cream, whipped Gradually add Creme de Menthe to marshmellow cream. Blend well. Fold in whipped cream. Pour in pan. Sprinkle on reserved crumbs. Freeze