S: Art and Recipes from Lenora Allison Christmas 2011
BC: Every child is an artist. The problem is how to remain an artist once we grow up. ~Pablo Picasso
FC: Art and Recipes By Lenora Allison
1: "I’m not a gourmet cook, neither am I a great artist, but I have the greatest fun doing both. So feel free to tweak my recipes and wink at my art." | Lenora
3: Breads Biscuits Corn Bread Dressed Up Corn Bread Oat Bran Blueberry Muffins White Loaf Bread Breakfast Foods Breakfast Casserole Chocolate Sauce Mocha Cinnamon Coffee Cake Morning Casserole Scrambled Eggs Enchiladas Cookies and Bars No Bake Cookies Peanut Butter Chocolate Bars Peanut Butter Cookies Rice Krispies Bars Sugar Cookies | Main Dishes Chicken and Dressing Chicken and Broccoli Salad Chicken Enchilada Chicken Spaghetti Lenora’s Chicken and Dumplings Pot Roast Old Fashioned Pot Roast Squash Casserole Sweet and Sour Bean Salad Taco Soup Wassitti Party Foods Glazed Pecans Just Fun Dessert No Fail Fudge Spicy Hot Crackers Tex Mex Dip | Desserts Chocolate Cream Pie Coconut Cake Flaky Pie Crust Four Layer Delight Four Layer Strawberry Delight Fresh Apple Pie Grandma's Egg Custard Pie Homemade Ice Cream Pecan Pie - Plain Pecan Pie - Touch of Orange Pie Crust Precious Pineapple Cake Pumpkin Pie Punch Bowl Cake Silky Pumpkin Pie Extras Cranberry Sauce Fruit Punch Egg White Meringue Pie Crust Secrets Turkey Gravy
5: Biscuits It took me a long time to find a biscuit recipe I liked. One of the most important things I did was change to W-R Flour. This is a modified McDonald’s Biscuit recipe that I found on the Internet. 1 1/3 cup self rising W-R Flour 3 tablespoons powdered milk (I usually leave this out) 1 tablespoon sugar 1/4 cup butter flavored shortening 2/3 cups buttermilk cup melted butter divided (margarine is just as good & fewer calories) Stir together flour powdered milk and sugar Cut shortening into dry mixture until blended thoroughly Stir in buttermilk and 2 Tablespoons of melted butter Stir until well blended and it holds together Turn out on flowered surface and knead dough for 1 minute or until elastic Roll out dough to 1/2 to 3/4 inch thick Using wide glass or round cookie cutter and cut in circles Place biscuits on an ungreased cookie sheet Bake in a 450 degree oven for 10-12 minutes until golden brown Brush hot biscuits with remaining melted butter Two Biscuit Recipe (Because if I make a whole recipe I try to eat them all) 1/4 cup plus 1 tablespoon WR self rising flour 1/2 tablespoon powdered milk (I usually leave this out and it's just as good) 1/2 teaspoon sugar 1 tablespoon butter flavored shortening 1/2 of 1/3 cup of buttermilk 1 tablespoon melted butter (divided) Follow mixing procedure as above
6: Corn Bread (From the back of the bag of Aunt Jemima Buttermilk Corn Meal Mix) 3 tablespoons vegetable shortening Oil or drippings 2 Cups Aunt Jemima Self Rising White Buttermilk Corn Meal Mix 1-2 tablespoons sugar (optional) 1 and 1/2 cups mild 1 egg Heat oven to 425 degrees. Heat vegetable shortening in 10-inch oven proof skillet or 8 or 9 inch square baking pan in oven 3 minutes; tilt skillet to coat bottom evenly. Combine dry ingredients add milk and egg; mix until blended. Add melted shortening, mix well. Pour into hot skillet; bake; bake 20-25 minutes or until golden brown on top. | Dressed Up Corn Bread This came from my art teacher – those girls can really cook 2 cups fresh spinach or 2 cups Fresh Broccoli I large onion Cook above mixture until done, about 5 minuets – set aside Mix 2 boxes Jiffy cornbread mix with 4 eggs 8 oz cottage cheese 1 1/2 cup shredded cheese of any kind that you like Stir in spinach or broccoli & onion mix Prepare 9X12 baking pan by melting 1 stick of butter in oven Take out of oven and fill with corn bread mixture and bake in 350 degree oven for 40 – 45 minutes or until golden brown.
7: Oat Bran Blueberry Muffin in a Mug This is a recipe from weight watchers I have this at least once a week 1/4 cup oat meal (I use the quick cook 2 min. kind) 1 teaspoon baking powder 3 packets Splenda 1 teaspoon cinnamon 1 large egg or (or 3 tablespoons All Whites) 1/4 cup frozen or fresh blueberries Mix all ingredients together in a microwave safe mug or mini loaf container. Microwave on high for 1 1/2 minuets Other add ins: banana chopped instead of blueberries 10-12 whole pecans with other fruit 2 teaspoons applesauce with other fruit makes it more moist without adding fat. About 125-150 calories depending on fruit, but is very filling and will hold me all morning. Also really good.
8: White Loaf Bread 2 pkg. active dry yeast (I use rapid rise) 1 cups warm water 1 cup warm water 3 tablespoons sugar 1 tablespoon salt 3 tablespoon shortening 6-61/2 cups bread flour Margarine or butter, softened Dissolve yeast in 1 cups warm water. Stir in 1 cup warm water, the sugar, salt, shortening and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. (or use dough tool of mixer and mix on level 2 about 2 minutes.) Placed in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour. (dough is ready if indentation remains when touched.) Punch down dough; divide into halves. Round up; place on lightly floured surface. Cover with inverted bowls; let rest 15-20 minutes. Roll each half into rectangle, 18x9 inches. Fold into thirds. Roll dough into rectangle 13x8 inches, pressing out as many air bubbles as possible. Roll up each end with side of hand to seal; fold ends under. Place loaves, seam sides down, in 2 greased loaf pans, 9x5x3 inches. Brush lightly with margarine. Let rise until double, about 1 hour. Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake until loaves are deep golden and sound hollow when tapped, 25-30 minutes. Immediately remove from pans. Brush tops of loaves with margarine, cool on wire racks.
10: Breakfast Foods
11: Breakfast Casserole I like this one because is it easy to make and can be done the day before 1 pound ground pork sausage 10 white sandwich bread slices, cubed (6 cups) 2 cups (8 ounces) shredded sharp Cheddar cheese 6 large eggs 2 cups mild 1 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon Worcestershire sauce Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 13x9 inch baking dish; sprinkle bread evenly with cheese, and top with sausage. Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. (overnight) Let stand at room temperature 30 minutes. Bake at 350 degrees for 45 minutes or until set. Let stand d5 minutes before serving. May substitute 2 cups cubed cooked ham for sausage, if desired. | Breakfast Chocolate Sauce for Christmas Chocolate and Biscuits 1 1/2 cups sugar 1/3 cup cocoa Mix together thoroughly in medium sauce pan Stir in 3/4 cups milk Put on burner and cook stirring till comes to full boil Continue to boil 30-60 seconds. I can tell when it is ready when it looks a little grainy in spoon Take off burner stir in 1 tablespoon margarine. Serve over warm biscuits
12: Mocha-Cinnamon Coffee Cake 3/4 Cup Chopped Walnuts (I use pecans because I always have them in the freezer) 1/3 cup sugar1 tablespoon baking cocoa I teaspoon instant coffee granules (sometimes I leave this out, it's still good) 1 teaspoon ground cinnamon Batter 3/4 cup butter softened 1 cups sugar 4 eggs 1 teaspoon vanilla extract 2 all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cups (12 ounces) sour cream 1/2 semi sweet chocolate pieces In a small bowl combines nuts, sugar, cocoa, coffee granules and cinnamon; set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla, combine the flour and baking powder and baking soda; add to the creamed mixture alternately with sour cream just until combined. Stir in chocolate chips, Pour a third of the batter into greased 10 in. fluted tube pan. Sprinkle with half of the nut mixture, repeat layers. Top with the remaining batter. Bake at 350 degrees for 40 – 45 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire rack.
13: Morning Casserole Got this from a Facebook friend Place a layer of frozen potatoes on bottom of Crockpot Follow with a layer of bacon then onion, then green pepper and cheese. Repeat layering process 2 or 3 times ending with cheese. Beat the eggs, milk salt and pepper together. Pour over the Crockpot mixture. Cover and turn on low. Cook for 10-12 hours. | Scrambled Eggs Enchiladas Melt butter in a large nonstick skillet over medium heat, add eggs. Cook without stirring until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist (do not stir constantly). Remove eggs from heart Add half of cheese to eggs, stirring until cheese melts, chill remaining cheese. Stir ham into egg mixture. Spoon mixture evenly down centers of tortillas; roll up, jellyroll fashion place, seam side down in a lightly greased 13x9 inch baking dish. Cover and shill 8 hours. Let stand at room temperature 30 minutes. Bake at 350 degrees for 35 to 40 minutes or until thoroughly heated. Combine cheese and milk in a small sauce pan; cook over medium low heat, stirring until cheese melts. Spoon over enchiladas; serve with salsa and sour cream. | 1 bag (32 oz) frozen hash browns 1 lb. bacon cooked and drained or 1 lb. cooked ham diced 1 1/2 cup shredded cheddar or Monterey jack cheese | 1 green bell pepper 1 dozen eggs 1 cup milk 1 tablespoon salt 1 tablespoon pepper | 1 tablespoon butter or margarine 12 large eggs lightly beaten 1/2 (16 oz) processed cheese spread loaf with peppers, cut up and divided | 1 1/2 cups chopped cooked ham 12 (8 inch) flour tortillas 1 tablespoon milk
14: Cookies and Bars
15: No Bake Cookies | Peanut Butter Chocolate – Oatmeal Cereal Bars Preheat oven to 350 degrees. Combine first 5 ingredients in a medium bowl. Press firmly onto bottom of a lightly greased 15x10 inch jelly roll pan. (mixture will be thin) bake 12 minutes. Let cool on a wire rack 10 minutes. Microwave corn syrup, sugar, and peanut butter in a large microwave safe glass bowl at high 2 minutes or until melted and smooth stirring at 30 second intervals. Stir in cereal. Press mixture firmly over oat mixture in pan. Microwave chocolate and peanut butter morsels in a microwave safe glass bowl at high 1 to 1 minutes or until melted and smooth, stirring at 30 second intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. Cool 45 minutes cut into bars. | Step 1: Mix in sauce pan 2 cups sugar 1 stick oleo cup milk 3 tablespoons cocoa Bring to a boil and boil 1 minute | Step 2: Add to step 1 cup peanut butter 1 teaspoon vanilla Step 3: Add to steps 1 & 2 2-3 cups quick cooking oats | Mix together well and drop onto wax paper by spoonfuls as fast as you can | 2 cups uncooked quick-cooking oats 3/4 cup firmly packed dark brown sugar 3/4 cup all-purpose flour 3/4 cup butter, melted 1 large egg 1 cup light corn syrup | 1 cup granulated sugar 1 cup creamy peanut butter 4 cups crisp rice cereal 1 (12 oz.) package semisweet chocolate chips 1 (10 oz.) peanut butter morsels 1 cup chopped dry-roasted peanuts
16: Peanut Butter Cookies I love these. Sometimes I make them just for myself after supper. | 1/2 cup butter or margarine 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg | 1/2 teaspoon vanilla 1 and 1/4 cups all-purpose flour 3/4 teaspoon soda 1/4 teaspoon salt | Thoroughly cream together, butter, peanut butter, sugars, egg, and vanilla. Mix together dry ingredient. Blend into creamed mixture. Shape in 1-inch balls; Place 2 inches apart on ungreased cookie sheep. Crisscross with sugared fork. Bake in 375 degree oven for 10-12 minutes. Cool slightly, remove from pan. Makes 4 dozen. | Rice Krispies Bars 3 tablespoon butter 1 package - about 40 regular marshmallows or 4 cups miniature 6 cups Rice Krispies In large sauce pan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krisjpies cereal. Stir until coated. Using buttered wax paper evenly press mixture into 13x9x2 inch buttered pan. Cool. Cut into 2 inch squares.
17: Mary’s Sugar Cookies From a Betty Crocker Cookie Book I bought when I was a young bride. I made these cookies for my kids every Christmas | Mix sugar and butter. Add egg and flavorings, mix thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hr. Heat oven to 375 degrees. Divide dough in half and roll 3/16 inch. thick on lightly floured pastry cloth. Cut with cookie cutter; sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 min. or until delicately golden. Makes 5 doz. 2 to 2 inch. cookies. Note: If you use Gold Medal Self-Rising Flour, omit soda and cream of tartar. | 1 cups sifted confectioners sugar 1 cup butter or margarine 1 egg 1 teaspoon vanilla | 1 teaspoon almond flavoring 2 cups Gold Medal Flour 1 teaspoon soda 1 teaspoon cream of tartar
19: Chocolate Cream Pie 1 Cup sugar 1/3 cup all-purpose flour or 3 tablespoons cornstarch 1/4 teaspoon salt 3 rounded tablespoons cocoa 2 cups milk 3 slightly beaten egg yolks 2 tablespoons butter 1 teaspoon vanilla 1 9-inch baked pastry shell In saucepan combine sugar flour, and salt and cocoa, mix together well until all small lumps are out of cocoa; gradually stir in milk Cook and stir over medium heat till bubbly. Cook and stir 2 minutes more. Remove from heat. Stir small amount of hot mixture into yolks; immediately add yolk mixture to hot mixture and return to heat. Cook 2 minutes stirring constantly Add butter and vanilla and pour into cooled pastry shell Top with meringue and bake 350 degrees 12-15 minutes; cool Meringue Beat 3 egg whites they begin to froth, gradually add 6 tablespoon sugar and pinch of salt as you continue to beat. When whites are stiff they are ready to spread on pie.
20: Coconut Cake I made this cake every year for Patty's birthday - dyed the coconut a different color each year. Cake: 1 box light yellow cake mix Mix as directed on box and bake in 2 cake pans. Allow to cool Filling: 1 cup sugar 1 stick margarine 1 cup milk 3 egg yolks Dash of salt Mix all ingredients and cool until slightly thick. I cook in a double boiler. Add 1 cup of coconut and I teaspoon of vanilla. Slice layers and put the filling between them. Frosting: 1 cup sugar 3 egg whites 5 tablespoons water Dash of salt cup white Karo Mix all ingredients in double boiler. Beat with electric mixer on high speed until stiff peaks form. I cook and beat for 10 minutes. Heat should be on high. Have water boiling before you put the frosting over it. Frost top and sides of cake. Top with coconut
21: Flaky Pie Crust Sift dry ingredients together. Cut shortening into dry ingredients until mixture is the consistency of coarse meal. Combine vinegar and egg and add enough water to make 1 cup liquid. Add liquid to dry ingredients and mix until dough forms a ball. Divide dough and pat out with hands into desired shape on floured pastry cloth or board or floured sheet of waxed paper. Smooth with rolling pin. For baked shell, prick with a fork and cook at 450 degrees for 12-15 minutes. Keeps several months in freezer light wrapped. Yields 5 or 6 (9 inch) crusts. | 5 cups all purpose flour 1 tablespoon brown sugar 1 teaspoon baking powder | 1-1/2 teaspoon salt 2 cups shortening 1 Tablespoon vinegar Water
22: Four Layer Delight Layer 1 1 cup flour 1/2 cup chopped nuts 1 stick butter (not whipped) melted Melt butter in 9x13 dish. Combine flour and nuts and sprinkle evenly over melted butter. Bake 375 degrees for 17minutes, cool. Layer 2 1 8 oz. Pkg. cream cheese 1 cup powdered sugar 1 cup cool whip from large size Mix well, spread over first layer Beat cream cheese and powdered sugar together until light and fluffy. Fold in cool whip, and spread over 1st layer Layer 3 2 pkg. chocolate flavor instant pudding (or any flavor) 3 cups milk Blend 2 minutes and pour over 2nd layer Layer 4 Spread remaining cool ship on top and sprinkle with chopped cherries and chopped nuts. Chill several hours.
23: 4 Layer Strawberry Delight From a Bunko friend 1st Layer 1 cup flour 1 Tablespoon sugar cup margarine cup chopped pecans Mix flour, sugar, margarine, and pecans well place in a 9 x13 pan; bake at 350 degrees for 20 minutes. Let cool. 2nd Layer 1 cup sugar 8 oz. cream cheese 8 oz cool whip Cream sugar and cheese. Fold in cool whip. Put on cooked crust. 3rd Layer 3 cups sliced strawberries Layer strawberries on top of 2nd layer 4th Layer 1 cup sugar 1 cup water 4 tablespoon cornstarch 1 (3 oz) pkg. strawberry Jello Combine sugar, cornstarch, and water. Cook until thick; add Jello. Let cool completely. Put strawberries on top of cream cheese mixture. Cover with cooled Jello mixture. You can also use fresh peaches in 3rd layer with peach Jello in 4th layer
24: Fresh Apple Pie with Crumb Crust 5 – 7 apples ( I use granny smith ) pared, cored, and thinly sliced (6 cups) 1 nine inch unbaked pastry shell 1/2 cup sugar 3/4 teaspoon ground cinnamon 2 tablespoon butter Pare apples cored and cut into eighths. Arrange in unbaked pastry shell Mix 1/2 cup sugar and cinnamon and sprinkle over apples in shell Dote with about 2 tablespoon butter and cover with crumb crust Crumb crust 1/3 cup sugar 3/4 cup all purpose flour 6 tablespoon butter Mix the sugar with the flour. Cut in the butter till crumbly. Sprinkle over apples Bake at 400 degrees for 35-40 minutes till done. If pie browns too quickly cover edges with foil | Grandma's Egg Custard | 1 (9 inch) unbaked pie crust 3 eggs, beaten 3/4 cup white sugar 1/4 teaspoon salt 1 teaspoon vanilla extract | 1 egg white 2 1/2 cups scalded milk 1/4 teaspoon ground nutmeg 3 drops yellow food coloring (optional) | Preheat oven to 400 degrees F (205 degrees C). Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
25: Homemade Vanilla Ice Cream I began using this the first year HB and I were married, and it's the only ice cream recipe I have ever used; everyone loves it! | 4 eggs 2 1/2 cups sugar 7 cups milk 1 pint of Half and Half | 2 1/2 tablespoons vanilla 1/2 teaspoon salt Ice Cream Salt 2 bags of ice | Beat eggs till light. Add sugar gradually beating till thick. Add half and half, vanilla and salt. Mix well and pour into ice cream freezer container. Finish filling the container to the fill line with whole milk. I don't know if it holds 7 cups or not. I never measure. Put container in the freezer bucket and start the motor. Put a layer of ice in bottom of bucket. Sprinkled generously with ice cream salt. Repeat layer of ice and salt, ice and salt till bucket is filled. As the container turns the ice will melt and you will have to add more ice. Every time you add ice, add salt. Continue till motor stops turning container. Pile more ice on top sprinkle with salt, cover with heavy towel and let set about an hour. Or you may pull the container out of ice, dry it off and put in the freezer for an hour before serving.
26: Pecan Pie | 1 cup sugar 1/2 cup corn syrup 1/4 cup melted butter | 3 eggs, well beaten 1 cup pecans (chopped or whole) 1 prebaked pie shell | Combine sugar, syrup, and melted butter. Add eggs and pecans to syrup mixture, mixing thoroughly. Pour into prebaked pie shell. Place on cookie sheet on middle rack of oven. Cover edges of pie crust with foil and bake 40 to 45 minutes at 350 degrees. Cool and serve | Pecan Pie with Orange I got this years ago from Grandma Allison. It is really good! | 3 eggs 1 cup Karo syrup 3/4 cups sugar | 4 tablespoons orange juice 4 tablespoons orange rind 2 tablespoons melted butter 1 cup pecans | Beat eggs lightly, mix in remaining ingredients, adding butter last. Spread pecans on top of uncooked pie shell and pour filling over Bake 350 degrees 45 minutes
27: Pie Crust Makes 2 crust 2 cups all purpose flour 1 teaspoon salt 2/3 cup shortening (keep shortening in refrigerator) 5 – 7 tablespoons cold water (ice cold) Mix flour and salt together, cut in shortening with pastry blender till pieces are the size of small peas. (for extra tender pastry cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form into a ball and divide dough. Flatten each ball on lightly floured surface with hand. Roll from center with dough roller till 1/8 inch thick. Put dough roller on top of crust at one edge and lightly lay crust over the roller and roll enough to transfer dough from floured surface to pie plate. Fit in plate and trim off ragged edges. Leave dough laying over edge of plate enough to turn under slightly. Then crimp edges all around. Bake in 450 degree oven till lightly brown, let cool for cream filling pies. For fruit pies fill with fruit and bake with fruit as directed in fruit pie recipe.
28: Precious Pineapple Cake Cake 1 cup margarine softened 3 eggs 1 yellow cake mix 1 can (20oz) crushed pineapple cup pecans Cream margarine – blend in eggs – add cake mix and crushed pineapple with juice – mix – put in cup pecans Pour into 3 round cake pans or 1 sheet cake pan and bake in preheated over 350 degrees 25-30 minutes. Frosting cup margarine softened 1 pkg. 8 oz. cream cheese softened 1 box powdered sugar cup chopped pecans Mix and frost on cooled cake
29: Pumpkin Pie Using caned pumpkin - Makes 2 Pies | 1 1/2 cups sugar 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves | 4 large eggs 1 can (29 oz.) pumpkin 2 cans (12 oz.) evaporated milk 2 unbaked 9 inch deep dish pie shells | Mix Sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shells Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, and bake 40-50 minutes or until knife comes out clean. Cool 2 hours. Serve immediately or refrigerate. | Punch Bowl Cake I angel food cake mix 2 (3oz.) packages vanilla pudding 2 cans cherry pie filling 1 large can pineapple drained 1 large container shipped topping 1 medium container whipped topping 1 cup chopped pecans Directions Bake cake as directed on box. Let cool. Prepare pudding as instructed on package. Grumble 1/3 of cooled cake into bottom of clear bowl. Add 1/3 of pudding, pie filling, pineapple, whipped topping and pecans. Repeat layers twice more ending with whipped topping and pecans. Chill.
30: Silky Pumpkin Pie 3 large eggs 1/3 cup sugar 1 14-oz can sweetened condensed milk 1 cups cooked Pumpkin Puree, below, or one 15 oz can Pumpkin 3 Tablespoons unsalted butter. Melted and cooled 1 Tablespoon all purpose flour 1/2 teaspoon nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon ginger teaspoon cloves 1 prebaked 9-inch Everyday Piecrust (recipe in this book) Preheat over to 350 degrees F. In a large bowl whisk together eggs, sugar, condensed mild, pumpkin, and butter to thoroughly combine. In bowl mix flour, nutmeg, cinnamon, ginger, cloves, and pinch of salt, stir into pumpkin mixture. Pour filling into pie shell. Place filled pie tin on rimmed baking sheet. Bake 50-60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack 1 hour. Cover and chill within 2 hours. Makes 10 servings Pumpkin Puree Cut one small pie pumpkin in half, scoop out seeds. Place pumpkin, cut side down on rimmed baking sheet. Bake at 400 degrees for 45 minutes to 1 hour, until soft. Scoop flesh from pumpkin into bowl. Mash with potato masher. Make Ahead Prepare pie up to 2 days ahead and store in the refrigerator. Up to 1 month ahead, make and freeze pumpkin puree.
33: Cranberry Sauce 2 small packages strawberry Jello 2 cups boiling water Dissolve Jello in water Add: I can whole berry Ocean Spray cranberry sauce 1 small can crushed pineapple Let set and put chopped pecans on top (optional) | Fruit Punch I often make this for Christmas morning 8 cups water 1 16 oz can frozen orange juice 1 12 oz can frozen lemonade 2 46 oz cans unsweetened pineapple juice 1 cups sugar 1/4 cup lime juice 4 28 oz. bottles ginger ale chilled 2 28 oz bottles carbonated water chilled Combine the water and frozen concentrates. Stir in pineapple juice, sugar and lime juice. Stir to dissolve sugar. Chill. To serve: Pour half of the mixture of juices over ice in a large punch bowl. Slowly pour in 2 bottles of the ginger ale and 1 bottle of the carbonated water stir gently to mix. Repeat process for second half when needed.
34: How To Make Perfect Meringue’ I have always wondered why my meringue’ shrinks; so I went online to learn. I learned quite a bit by this article, so I pass it on. Happy pie making! Don't make egg white meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect). Do not add sugar before whipping the egg whites. Adding sugar at the beginning can double the time you have to whip the egg whites to get a foam. Add the sugar at the very end when the whites have formed soft peaks. Use superfine sugar when making meringue because it dissolves faster than table sugar. When beating egg whites and the recipe calls for sugar, Gradually add the sugar, a few spoonfuls at a time, beating the whole time. As a general rule, add a total of 1/4 cup of granulated or superfine sugar for each egg white. Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink. To tell if the sugar is dissolved when you are beating egg whites for meringues, rub a bit of the foam between your fingers. If it feels gritty, the sugar is not dissolved, so keep beating for a few minutes. By varying the amount of sugar in the final mix, you control how hard or soft the final meringue will be: For soft peaks - place egg whites in a clean glass or metal bowl (not plastic), and beat with an electric mixer on medium speed or with a rotary beater until egg whites form peaks with tips that curl over when the beaters are lifted. For stiff peaks, continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted. Once you start whipping egg whites, continue it straight through and finish it off. Do not stop halfway to take a break. The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off. Also when you swirl a spoon through it and the swirls hold their shape indefinitely. Make the meringue first - then prepare the filling (such as pie filling). Place meringue on the piping-hot filling to begin cooking the bottom of the meringue. The residual heat carried by the filling cooks the base of the meringue ever so slightly, making it less prone to leaking or shrinking. Meringues will become more done if you bake them at a lower temperature for a longer time. Bake at 325 degrees for 20 to 30 minutes.
35: Pie crust secrets I got this off the Internet because my crust was soggy Blind bake pie crust for your pumpkin pie. Then coat the bottom with a tiny layer of filling and bake that for a couple of minutes until it sets. Then fill with the rest of the filling and finish baking. "Baking blind" means to pre-bake the crust in part or whole. Fit the dough into the tart or pie pan, forming completely, then line with foil or parchment paper to contain the beans, rice, or pie weights that you use to keep the dough from puffing up. You then bake it so that it is either completely baked for a filling that doesn't require any baking or you take it out after 10-20 minutes (depending on temperature) so that it can have a filling added and continue baking. While I do all these things, I do two more things to achieve a flaky tender crust on the bottom as well as the top: Firstly heat your oven to about 25 degrees higher than the recipe calls for. This compensates for the heat loss when you put the pie/tart in the oven. Secondly, bake on a pizza stone that lives on the floor of the oven. For something like a rustic tart or pissaladiere that bakes in 30 minutes or less, you may leave it on the stone for the entire procedure. For something like a pumpkin pie that cooks so much longer, I would begin on the stone and then move it to a shelf to keep the base from getting overcooked. When I plan to move it, I put the tart on a baking sheet which can go directly on the stone so that it is easy to move. I find Rose Beranbaum's Pie Bible a great resource on the techniques and materials for pie making. If you plan to do much pie-making, get the book (most libraries have it).b Many people find her exactitude overwhelming, even annoying, but for me it is just that completeness that makes it such a great resource on materials and technique. I confess, though, that I haven't used her recipes so much as taken the information to use when making up my own pies.
36: Turkey Gravy - Make Ahead I use this for our big Allison family Thanksgiving meal. It cuts down a lot on the last minute rush to get everything done. 2 lb. turkey or chicken drumsticks 3 carrots, cut into pieces 1 large onion, quartered 6 fresh parsley sprigs 1/3 cup vegetable oil 1/2 cup all-purpose flour 6 cups low-sodium chicken broth 1/2 teaspoon pepper Salt to taste Preheat oven to 400 degrees. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium high heat. Cook drumsticks 3 minutes on each side. Cook vegetables at the same time stirring often. Bake drumsticks and vegetables in pan at 400 degrees for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks register 160 degrees. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use. Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper. Bring to a boil over medium high heat, whisking occasionally. Reduce heat to medium, and gently boil whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste.
38: Main Dishes
39: Chicken & Dressing From Annie Lefler ( my favorite aunt) Cook 1 roasting chicken and save broth 2 pans of baked cornbread, crumbled 8 slices of white sandwich bread, cubed 1 large onion, chopped (1 cup) 1 cup chopped celery 8 raw eggs (or 4 raw and 4 boiled) 1 can cream of chicken soup 1 tsp. sage 1 tsp. poultry seasoning Salt and pepper 1 box Stovetop stuffing mix (chicken) Put crumbled cornbread and white bread and stuffing mix in very large mixing bowl. Add sage, poultry seasoning and salt and pepper. Sauté onion and celery in 1 stick oleo until tender add to bread mix. Add eggs and soup and broth. I use enough broth to make mix almost soupy. Add chopped chicken Pour into 2 baking dishes and bake at 350 degrees until nice and brown.
40: Chicken and Broccoli Salad | 1/2 cup chopped pecans 1 cup mayonnaise 3 tablespoons sugar 2 tablespoons cider vinegar 4 cups chopped cooked chicken | 2 cups finely chopped fresh broccoli 1/2 cup diced red onion 1/2 cup sweetened dried cranberries salt and pepper to taste 1/2 cup chopped cooked bacon | Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Whisk together mayonnaise, sugar, and vinegar in a large bowl. Stir in chicken, next 3 ingredients and pecans. Add salt and pepper to taste. Sprinkle with bacon just before serving. | Chicken Enchilada | 8 Aztech flour tortillas 2 tablespoons margarine or butter 1/2 cup chopped onion 1 clove garlic minced 1/2 cup sliced black olives 1/2 cup sour cream | 1 (10 3/4 oz) can cream of chicken soup 1 1/2 cup cubed cooked chicken 1 cup (4 oz.) shredded cheddar cheese 1/4 cup milk | Remove tortillas from refrigerator. Heat oven to 350. In medium saucepan melt margarine. Sauté onions and garlic in butter until tender. Stir in one half of the olives, (reserve other for top) green chilies, sour cream and soup; mix well. Set aside cup of the soup mixture. With remaining sauce in pan, stir in chicken and cup of cheese. Remove tortillas from package, wrap in paper towel and warm whole package in microwave for 1 minute; 30 sec. for 5 or 15 sec. for one or two. Fill tortillas with chicken mixture, roll up and place seam down in ungreased 12X8 baking dish. In small bowl combine reserved cup of soup mixture & milk. Spoon over top of tortillas. Bake 30-35 minutes or until bubbly. To serve sprinkle with reserved cheese and black olives.
41: Chicken Spaghetti 3 cups cooked cubed chicken meat 8 ounces spaghetti, broken into pieces cup chopped pimento peppers cup chopped green bell pepper cup chopped onion (I use frozen) 1 (10.75 ounce) Can condensed cream of mushroom soup 1 small clove garlic 1 small package Velveeta cheese 1 (10k ounce) can of diced Rotel 1 can Le’seuer baby peas cup shredded cheddar cheese Salt and pepper to taste 1 tablespoon olive oil Boil uncooked chicken until tender; retain broth (I use 4-6 frozen chicken breasts) Bring large pot of chicken broth (add water or additional chicken broth if necessary) to a boil. Add uncooked noodles. Let simmer stirring occasionally for 8 – 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees. Sauté onions, peppers and garlic in olive oil until tender. In a large bowl, combine the chicken, cooked spaghetti, pimento and bell peppers and onion In separate bowl, microwave cheese and Rotel until melted. Add can of soup to cheese mixture In large bowl, add chicken mixture and cheese mixture. Fold in peas Spread mixture into a 9x13 baking dish and bake in preheated oven for 30-35 minutes or until heated. Add remaining cheese and bake until cheese is melted. Let sit for 10-15 minutes before serving.
42: Lenora's Chicken Dumplings 2 cups WR Brand self rising flour 3 tablespoons shortening 1 cup buttermilk 8 cups liquid of chicken stock Mix flour and Crisco with pastry tool and make it mealy. Add 1 cup buttermilk. Stir together and work with hands into a ball. Pinch 1/3 of the ball off and place on floured rolling board. Roll our as thin as possible. Cut into strips and place onto wax paper to rest about 10 minutes. Drop strips into boiling broth. Boil without touching if possible (When needed simply push the dumplings down into the boiling broth) salt and pepper to taste. When dumplings are tender and done add milk and take off heat. (Milk does not need to boil) let set. If dumplings soak up too much broth add a little cream of chicken soup mixed with water to get the consistency you like. | Pot Roast For Rump Roast Place roast on foil and sprinkle with beefy onion soup. Wrap with foil and place in a low sided pan in case drippings leak in a 350 – 400 degree oven . Check after 2 hours; may need to cook up to 4 to 5 hours depending on size of roast. Be sure to give yourself plenty of time. For Chuck Roast Place roast in deep roasting pot. Add about inch of water. Sprinkle with beefy onion soup mix. Place top on roaster and bake 350-400 degrees for 2-4 hours. Check every hour. Add water if needed. Last hour you can add potatoes, carrots, green beans.
43: Old Fashioned Roast This is the way Grandmother Porter made it Salt and pepper your roast, whether romp or chuck or other. Roll in flour and put in skillet that has hot oil ready. You need about 1/4 inch of oil or drippings. (drippings are made from frying bacon. Pour into a pint jar and keep in refrigerator to season beans and meats with} With heat on high quickly brown roast on all sides. When browned carefully transfer meat to crock pot and cook on high till done, add a little water to bottom of pot. Use med to low setting if you want it to cook all day. Grandmother Porter always put hers in a pressure cooker and cooked it really fast. I never learned to cook with a pressure cooker. | Squash Casserole | 4 lb. yellow squash sliced 1 large sweet onion finely chopped 1 cup (4 oz.) freshly shredded cheddar cheese 1 cup mayonnaise 2 tablespoons chopped fresh basil 1 teaspoon garlic salt 1 teaspoon freshly ground pepper | 2 large eggs, lightly beaten 2 cups soft, fresh breadcrumbs, divided 1 1/4 cup (5 oz.) freshly shredded Parmesan cheese, divided 2 tablespoons butter, melted 1/2 cup crushed French fried onions | Preheat oven to 350 degrees. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 1/4 cup Parmesan cheese. Spoon into a lightly greased 13x9 inch baking dish. Stir together melted butter French-fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture. Bake at 350 degrees for 35 to 40 minutes or until set.
44: Sweet and Sour Bean Salad From Paula Dean | 1 can green beans, rinsed and drained 1 can cut yellow wax beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 can butter beans, rinsed and drained 1 large green bell pepper, diced 1 large red onion, sliced and separated into rings 1 (4 oz.) jar pimentos, diced | 1/2 cup salad oil 2 cups thinly sliced celery 1 1/2 cup cider vinegar 2 cups sugar 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 can tomato soup, undiluted | Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired. | Taco Soup | 2 lbs. ground beef 2 cans whole kernel corn undrained 1 can kidney beans 1 can pinto beans 1 can Rotel tomatoes | 1 can green chilies or jalapeños 1 package Taco seasoning 1 package Ranch dressing mix shredded cheddar cheese tortilla chips or Fritos | Brown ground beef, add all cans and seasonings packets, mix well and simmer 45 minuets. Serve with chips and cheese.
45: Wassitti Grandma Allison’s recipe 2 lbs. ground beef stick margarine 2 cans tomato soup E cans mushroom soup 1 medium onion 1 medium pepper diced 1 teaspoon chili powder Salt & pepper to taste 2 pkgs. Egg noodles 6 cups grated cheese Brown meat in margarine, add onions and peppers. Cook slightly, add soups, chili powder salt and pepper Cook egg noodles until tender Drain and combine with all other ingredients mix 2 cups of the cheese into meat mixture. Pour into large casserole dish and cover with remaining cheese. Bake at 300 degrees for 45 minutes.
46: Party Foods
47: Glazed Pecans From a friend in art class Good for salads or snacks Put 1/2 cup sugar in heavy skillet Place over medium burner and melt Cook till red Put 1/2 cup pecans in sugar. Take off heat quickly coat Turn out onto foil covered cookie sheet Break apart as soon as can handle and to cool thoroughly | Just Fun Dessert From a friend at Bunko 1 cup pretzels 1 cup sugar 1 cup melted butter Put pretzels in cake pan, pour sugar over and melted butter over that. Mix and bake at 375 degrees 8 minutes. COOL Mix 8 oz. cream cheese 20 oz drained crushed pineapple 1 small cool whip Add pretzel mix to this. Pour into large bowl chill and serve.
48: No Fail Fudge This is Ruth Small’s recipe and I love it 2 cups sugar cup Karo cup evaporated milk 1 heaping tablespoon cocoa stick butter tablespoon vanilla 1 cup peanut butter I cup pecans Place sugar, Karo, evaporated milk, and cocoa in pan and bring to a rolling boil. Boil 2 minutes. Take off stove Add 1 stick butter, 1 tablespoon vanilla, 1 cup peanut butter, 1 cup pecans. Beat well and when it starts to set, pour into a buttered dish. When cool, cut into squares | Spicy Hot Crackers 1 cup canola oil 1 (ounce) package ranch dressing mix 2 tablespoons red pepper flakes ( I use 1 tablespoon) 1 (16 ounce) boxes saltine crackers Use a large (2 gallon) Ziplock storage bag. (I use two 1 gallon bags putting 2 columns of crackers in each) Put crackers in bag or bags Mix the oil and spices and pour over crackers in bag. Tumble carefully for 15 minuets. (I never go that long) Store in plastic container until used.
49: Tex Mex Dip 3 medium ripe avocados 2 tablespoons lemon juice 1 cup sour cream 1 package taco mix Large bunch green onions with tops, chopped 1 pkg (8oz) cheddar cheese shredded 1 teaspoon salt teaspoon pepper cup mayonnaise 2 cans (10 oz) jalapeño bean dip 3 medium tomatoes, chopped Large round chips Peel, pit, and mash avocados in bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise, and taco seasoning mix in bowl. 1st layer bean dip, 2nd layer avocado mixture, 3rd layer sour cream mixture, 4th layer tomatoes and chopped onions. Cover with shredded cheese. Serve with large round chips, chilled or at room temperature.