S: Good Things to Eat!
FC: From Oma & Opa's House
1: To all my girls; 2012 After many years of phone calls asking "how do you make that" or "you need to write a cookbook", you're finally getting what you asked for! The choices were mine, however, and most of the recipes are those that we enjoy together and especially when we're at the beach. Cooking is pretty much like life - improvise when you have to and be flexible. I love you all! Oma
2: Baked Eggs | 1 pkg crescent rolls 10 eggs beaten 1/2 lb diced cooked ham 1 finely chopped onion 1 tsp dry mustard 1 Cup cheddar cheese 2 Cups milk or 1/2 & 1/2 Press section of dough over bottom of 9 x 13 pan. Mix everything else & pour over dough. | 350 | 40 | "All happiness depends on a leisurely breakfast." ~John Gunther
3: Brunch in a Bag Perfect for a group that doesn't always get going at the same time! Most of the prep work can be done the night before. Have cooked, diced bacon (buy it in a bag at Costco) crumbled cooked sausage, diced ham, chopped peppers, chopped onions, mushrooms, salsa, shredded cheese - whatever sounds good. Use a marker to put your name on a 1 qt. zip lock freezer bag. Break 1-3 eggs into bag & squeeze to mix. Add whatever ingredients you like, mix well & squeeze as much air out as possible. Gently drop into pot of boiling water - water must keep boiling. Usually 2-3 bags per pot. Boil about 15-20 min depending on how much stuff you put in. Carefully remove from pot, unzip & place on a plate & enjoy!
4: Olive Cheese Balls from Judith LeClair | 5 oz Cheese Whiz 4 Tbs butter 3-4 dashes of Tabasco 3/4 Cup flour Jar of green olives Blend cheese & butter, add Tabasco & mix well. Stir in flour to form a soft dough. Shape around each olive using about a spoon full for each olive. Bake at 375 for 12-15 minutes on an ungreased cookie sheet. I like to use jumbo olives & I usually do them 3-4 days ahead, put in an airtight container with Saran Wrap between layers. These can be served warm or you can bake them an hour or two ahead of time.
5: Mom's Blue Cheese Bites (no, not your Mom! Judith LeClair's Mom, who is also named Carol) 1 pkg buttermilk biscuits 1/2 stick butter 5 oz blue cheese crumbles Separate the biscuits on a cutting board & flatten a little. Cut them into 4 pieces. Place in a pan sprayed with Pam, leaving space between the quarters (they're going to rise, remember?) Drizzle the melted butter/cheese mixture over them & bake per the pkg directions. Put the dish out with a small spatula so folks can help themselves!
6: Chicken Almond Dip | 1 10 oz can of chicken, drained & crumbled (save the juice for soup, please!) 1 Cup mayonnaise 1 8 oz pkg of softened cream cheese salt,pepper & onion salt to taste 1 Cup sliced almonds Mix chicken, seasonings, mayo & cream cheese. Place in oven safe dish, sprinkle with almonds. Bake uncovered for 1/2 hour @ 350. Serve with crackers. Credit goes to Margaret Bangs for this crowd pleaser!
7: Oma's Deviled Eggs Bring the eggs to a boil-turn the heat off, cover the pan & let them set for 1/2 hour. Peel, cut in half & put the yolks in a small bowl. I use salt, pepper & 3-4 drops of Tabasco. Smoosh (like that word?) with a fork. Add a BIG spoon of mayo & a big squeeze of mustard (I prefer spicy brown.) Mix it all up really good. I like to use a small baggie with one corner cut out to squeeze the filling into the eggs. Top with a slice of green olive or jalapeño
8: Stuffed Mushrooms Whole mushrooms-however many you need for the group! They're good leftover, too, but that usually doesn't happen. Clean the mushrooms & pop the stems out - chop and use in soup or omelets or ??? Fill the caps with a spoon full of Artichoke-Jalapeño dip or the Spinach-Parmesan dip from Costco. Bake about 15 min in 350 oven.
10: Jalapeño peppers Cream Cheese - or use the Artichoke Jalapeño Dip from Costco Little Smokies Bacon slices (pre-cooked preferred) Put on your gloves! Cut peppers in half-remove all seeds & membrane. Fill with cream cheese or dip, top with a little smokie. Wrap bacon around the pepper & secure with a toothpick (soak them in water for a few minutes). Bake for about 30 minutes @ 350 Have you noticed a trend by now? We eat lots of appetizers, we seem to like jalapeños and we collect recipes from everybody!! | Jalapeño Poppers from Margaret Bangs
12: Chelsea Buhmann's Best Tomato Soup | 1 Can of condensed tomato soup 1 can of milk. Place soup in pan. Slowly whisk in the milk while cooking soup over medium heat. Chelsea's patience on the stirring part is what keeps this from being lumpy! Serve with Brooke's Grilled Cheese Sandwiches | . | Chelsea
13: Brooke's Grilled Cheese Sandwiches Bread of your choice - spread 1 piece of bread with butter (this is Brooke's secret for flavor since Oma only uses Pam!) Place butter side down in pan that is over medium heat. Put a slice of your favorite cheese on the bread & top with other slice of bread that's been buttered. Now, here's my little tip - try spreading some of the Artichoke-Jalapeño dip on one side & then adding your cheese slice. Or add sliced tomatoes. Just go crazy with your combinations! | .
14: Trader Joe's Chicken Tortilla Soup 1 12 oz can of chicken ( I usually use 2) 1 can sweet corn 1 can black beans 2 cups Pico de Gallo or salsa 1-2 cans chicken broth (depends on how soupy or thick you like it) , Tortilla strips or chips, shredded cheddar or Mexican white cheese. Combine all ingredients except cheese with 1 large hand full of chips in a large pan. Simmer about 20 min. Ladle soup into bowls & top with cheese, more chips, avocado or sour cream. I like to serve it with Trader Joe's cornbread | Trader Joe's Chicken and Tortilla Soup 1 12 oz can of chicken ( I usually use 2) 1 can sweet corn 1 can clack beans 2 cups Pico de Gallo or salsa 1-2 cans chicken broth, depends on how soupy or thick you like it. Tortillo strips or chips Shredded cheddar or Mexican white cheese. Combine all ingredients except cheese with 1 large hand full of chips in a large pan. Simmer about 20 min. Ladle soup into bowls & top with cheese, more chips, avacado or sour cream. I like to serve it with Trader Joe's cornbread | Green Chile Stew 1-2 lbs leftover pork, beef or chicken 2 cans chicken broth 2 cans corn, undrained 2 stalks celery, diced 2 medium potatoes diced 3 (4oz) cans diced green chiles 1 can diced tomatoes 2 tsp cumin 1 tsp dried oregano salt & pepper to taste Simmer in pot for 1 hour or throw it all in crock pot & cook on low all day. | Trader Joe's Chicken and Tortilla Soup 1 12 oz can of chicken ( I usually use 2) 1 can sweet corn 1 can clack beans 2 cups Pico de Gallo or salsa 1-2 cans chicken broth, depends on how soupy or thick you like it. Tortillo strips or chips Shredded cheddar or Mexican white cheese. Combine all ingredients except cheese with 1 large hand full of chips in a large pan. Simmer about 20 min. Ladle soup into bowls & top with cheese, more chips, avacado or sour cream. I like to serve it with Trader Joe's cornbread | Green Chile Stew 1-2 lbs leftover pork, beef or chicken 2 cans chicken broth 2 cans corn, undrained 2 stalks celery, diced 2 medium potatoes diced 3 (4oz) cans diced green chiles 1 can diced tomatoes 2 tsp cumin 1 tsp dried oregano salt & pepper to taste Simmer in pot for 1 hour or throw it all in crock pot & cook on low all day.
15: Green Chile Stew 1-2 lbs leftover pork, beef or chicken 2 cans chicken broth 2 cans corn, undrained 2 stalks celery, diced 2 medium potatoes diced 3 (4oz) cans diced green chiles 1 can diced tomatoes 2 tsp cumin 1 tsp dried oregano salt & pepper to taste Simmer in pot for 1 hour or throw it all in crock pot & cook on low all day.
16: Cabbage Salad | 1 bag of slaw cabbage/carrot mix 1 bunch green onions, thinly sliced Sauce 3 T vinegar 1/2 tsp salt 2 T sugar 1/2 C oil spice packet from Ramen Chicken Soup I actually put it all in a large zip lock bag, knead everything together & chill in bag. Brown in butter (I use Pam) 1/2 C sliced almonds, 1 pkg Ramen noodles-broken up & 2 tsp. sesame seeds. Before serving, mix cabbage/sauce mixture with toasted ingredients. I've been known to put in a splash of Soy sauce.
17: Blue Cheese Cole Slaw 1/4 C cider vinegar 1/4 C oil 2 T chopped onion 3 pkg of Splenda, 1 tsp celery seed 1/2 C chopped celery 1/2 C blue cheese 1/4 tsp salt, dry mustard & pepper 2 cloves minced garlic or 1 T from jar 1 bag of slaw cabbage/carrot mix. Combine vinegar,onion,Splenda, seasonings & garlic in bowl. Whisk in oil until well blended. In another bowl combine cabbage,celery & blue cheese. Mix with dressing 3-4 hours prior to serving. Thank you Margie Schilke!
18: Broccoli Salad | 1 bunch broccoli, chopped 1 cup seedless red grapes, sliced in half 1/2 red onion chopped 1 cup shelled sunflower seeds 1 cup of those bacon pieces from Costco Combine 1 cup mayo, 1/2 cup sugar & 2 T vinegar. Combine all ingredients & chill several hours or overnight. Keeps good! You can use raisins instead of grapes. I like to use more grapes. I use low fat mayo & Sweet & Low.
19: Edamame Salad 1 16 oz bag frozen shelled green soybeans 1/4 cup seasoned rice vinegar 1 T veg oil 1/4 tsp salt & pepper 1 bunch thinly sliced radishes 1 cup loosely packed fresh cilantro Thaw soybeans. Combine with all other ingredients and chill. I usually double this so we have leftovers.
20: Amber's Salmon | 1/2 salmon (preferably from Dennis Schelske!) 3 T Dijon mustard 1/2 cup seasoned breadcrumbs 3 T butter 1/2 cup ground pecans 5 tsp honey Put the salmon on a baking dish. Melt the butter, honey & mustard - spoon over the salmon. Sprinkle the nut/breadcrumb mixture on top - bake uncovered at 450 degrees. Original recipe said 10 minutes per 1" thickness of fish but use your own judgment. | Uncle Gary and Brooke with her gigantic trout! | Diamond Lake 2011
21: Taco Casserole (from Phil Schilke) 1 lb ground beef or turkey 1 C sour cream 1 C salsa 1 C cottage cheese 1 small onion, chopped 2 C crushed tortilla chips 1 envelope dry taco seasoning mix 1 tsp garlic powder 2 C shredded cheese 1 small can each of diced green chiles & sliced black olives Brown meat & drain. Stir in salsa,onion, taco seasoning & garlic powder. Set aside. In medium bowl, combine sour cream,cottage cheese,olives & green chiles. Spray a 8 x 8 baking pan with Pam. Place 1/2 the coarsely crushed chips in dish, top with half the meat mixture & half the sour cream mixture. Sprinkle with half the cheese, repeat layers. Bake uncovered for 30 -35 min. I usually double this recipe & bake in a 9 x 13 pan. Or just put in 2 small baking dishes, freeze one for another time.
22: Chicken Casserole From Kris Posey in 1980 | 1 Pkg Stuffing mix, 1 stick melted butter & 1 cup hot water mix lightly and put 1/2 in a greased 9 x 11 baking dish Mix Together: 4 cups cut up chicken or turkey (rotisserie chicken is great!) 1/4 cup chopped onion 1 cup diced celery 1/2 cup mayonnaise Put this mixture on top of dressing and cover with remaining mixture. Then mix 2 eggs with 1 1/2 C milk and pour over the stuffing mixture. Put in the refrigerator overnight (or early in the day) Take out 1 hour prior to baking and spread 1 can cream of mushroom soup over the top. Bake at 325 for 40 minutes, sprinkle with grated cheese & bake 20 minutes more.
24: Sue Schelske's Ranch Style Beans 1 lb. ground beef, browned & drained 1 pkg onion soup mix 1/2 C water 1 C ketchup 2 tsp dry mustard 1 tsp vinegar 1/2 C brown sugar 2 15 oz cans pork & beans 1 16 oz can kidney beans, drained Combine all ingredients & bake about 1 hour @ 350. May be prepared a day or so ahead and then bake when you need it. Sue says it freezes well, also. .
25: Southwest Corn Casserole | 1 14.75 oz can cream style corn 1 14.75 oz can whole kernel corn, drained 2 eggs beaten 4 T minced onion 1 cup sour cream 1 small can diced green chiles 1 pkg (8.5 oz) Jiffy corn bread mix 1 stick butter, melted Preheat oven to 350. Mix all ingredients together and bake in a 9X13 greased pan. (I really prefer a little smaller pan so it's a little thicker) Bake about 45-50 min until the top is browned and it feels firm.
26: Green Valley, AZ
28: Trailer Trash Pie (Yogurt Pie) 1 graham cracker pie crust 1 small pkg of sugar free Jello (I usually use a berry flavor) Dissolve in 1/4 cup boiling water - Stir in 2 low fat, lite yogurts. Fold in 1 regular size container of Cool Whip. Pour into pie shell & refrigerate for a couple of hours. I like to serve it with fresh berries & cool whip. If you use lime Jello & yogurt, you can call it a Key Lime Pie. You can also use orange Jello & orange yogurt, top with Cool Whip and a couple of Mandarin Orange slices. Be Creative!!
29: Brandy Nut Cake 1 cup chopped nuts 1 yellow or white cake mix 1 small vanilla instant pudding 3/4 cup brandy 1/2 cup oil 4 eggs Grease & flour bundt pan. Sprinkle nuts over the bottom. Mix all other ingredients with a mixer for 2 min. Pour into pan & bake at 350 for 35-40 min GLAZE-1 stick butter, 1 C sugar, 1/2 c brandy. Boil for 3 min & pour at once over the cake (just out of the oven.) Use a knife or spatula to pull cake from side of pan so glaze gets down the sides. Let stand 20 min-turn onto plate
30: . | Chocolate Mug Cake Spray large mug with Pam. Add: 4 T Sugar 4 T Flour 2 T Cocoa Stir well with a fork and add 1 egg 3 T milk 3 T oil 2 T chocolate chips Stir thoroughly with fork. Microwave for 3 minutes. This is huge!
31: Neiman Marcus Bars | 1 Box butter cake mix Mix all together. It will be 2 eggs thick! Spread in 9x13 pan 1 stick melted butter that's been greased & floured. Topping 1 - 8 oz pkg cream cheese 2 eggs 2 tsp vanilla 1 box powdered sugar 1 1/2 C chocolate chips Combine all these ingredients except the chocolate chips. Spoon over the cake mixture and top with chocolate chips. Bake at 325 for about 45 min.
32: Dump Cake | 1 box yellow or white cake mix 1 can (20 oz) crushed pineapple with juice 1 can (21 oz) cherry pie filling 1 cup chopped pecans or walnuts 1/2 cup melted butter Dump pineapple with juice into 9 x 13 pan. Spoon pie filling evenly over the pineapple. Sprinkle the cake mix over the cherries. Sprinkle with nuts & drizzle butter over all. Bake at 350 degrees for about 45-50 min. Serve with Cool Whip or vanilla ice cream. | Brooke's Beach Cake
33: 1/2 cup soft butter Cut butter into flour; sprinkle with water & 1 cup flour mix. Divide in half & pat each half into 2 T water rectangle on ungreased cookie sheet. Each one should be about 12" x 3" + or - Heat 1/2 cup butter & 1 cup water to boiling. Quickly stir in 1 tsp almond extract & 1 cup flour. Stir over low heat until mixture forms a ball. Remove from heat & add 3 beaten eggs. Stir vigorously until smooth & glossy. Spread 1/2 topping over each pastry rectangle. Bake @ 350 degrees until crisp & brown (about 45-50min) Cool & drizzle glaze on top & sprinkle with chopped nuts or slivered almonds (optional) GLAZE - 3/4 cup powdered sugar, 1 T butter, 1/2 tsp vanilla Since I'm always trying to do ahead - make the pastry the night before, spread on cookie sheet & cover well with Saran Wrap. Then you're all ready for morning & the next step! It does take some "arm power" to get the eggs stirred in - just keep at it! (this is from Sue Schelske who NEVER made it!) | Danish Puff Pastry
34: Laura & Kyle | Dennis @ Brooke's 6 th birthday | Jan & Dick | Sea Pines @ Long Beach | Jan's 60th birthday! | Dennis & Sue