S: Recipes for All Seasons
FC: Recipes for All Seasons | Karen Watson-Newlin
1: This book is dedicated to Nicholas and Meredith- May the special meals and traditions that we shared as a family continue with your families.
2: January, February and March- Winter in Wisconsin Sometimes also referred to as the black 90 days, these months are good times for hearty soups, stews and comfort foods.
3: BLACK BEAN SOUP Adapted from Gourmet Magazine November 1996 4 - 15.5 ounce cans black beans, rinsed and drained. (I puree 2- 1/2 cans and leave 1 -1/2 cans whole beans.) 1 cup drained canned tomatoes, chopped 1- 1/4 cups chopped onion 4 garlic cloves, minced 1 tablespoon plus 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/2 stick unsalted butter 3 cans beef broth 1- 16 ounce can pumpkin puree 1/2 cup dry Sherry 1/2 pound or more cooked ham, cut into 1/2 inch dice 4 tablespoons Sherry vinegar Garnish: sour cream In a food processor coarsely puree beans and tomatoes. In a heavy 6-quart kettle, cook onion, garlic, cumin, salt and pepper in butter over moderate heat, stirring until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Add ham and vinegar, stirring until heated through. Serve with a dollop of sour cream on top. | SANTA FE SOUP Joy Newlin 2 lbs. ground chuck 1 onion, chopped 1 can Rotel tomatoes w/ green chilies 1 cup diced tomatoes 2 cans white shoepeg corn, undrained 1 can black beans 1 can pinto beans 1 can kidney beans 2 packages of Ranch Dressing mix 2 packages Taco seasoning mix 5 cups of water Brown meats and onions. Drain off grease. Add Ranch and Taco seasonings with water. Add remaining ingredients. Cook 2 hours, simmering. Top with grated cheddar cheese, sour cream and green onions. This is great served with hot cornbread.
4: ITALIAN NIGHT MENU PASTA HOUSE SALAD LASAGNA BREADSTICKS SPUMONI ICE CREAM COOKIES & Muscada di Asti | LASAGNA Karen Watson-Newlin 1/2 pork sausage 1 canned tomatoes 1 pound hamburger 2 (6 oz.) cans tomato 1/2 cup onion paste 2 cloves garlic, crushed 12 lasagna noodles 1 teaspoon salt 15 oz. cottage cheese 1-1/2 tsp. basil 1 egg 1/2 tsp. fennel 1/2 tsp. salt 1/4 pepper 1/4 cup parsley 2 tablespoons sugar 1 pound sliced mozzarella 1- 1/2 cup Parmesan Cheese Brown the sausage, beef, onion and garlic until well browned. Drain. Add sugar, salt, basil, fennel, pepper and 1/2 of the parsley. Mix well. Add tomatoes, paste and 1/2 cup water (mashing tomatoes). Bring to a boil; reduce heat; simmer until thick for about 1-1/2 hours. Preheat oven to 375. In a medium bowl, combine cottage cheese, egg and remaining parsley and salt, mixing well. In the bottom of a 13" x 9" pan, spoon 1-1/2 cups sauce; lay 6 uncooked lasagna noodles lengthwise and overlap to cover. Spread with half of the cheese mixture; top with 1/3 of the Mozzarella cheese; spoon 1 -1/2 cups sauce over the cheese and sprinkle with 1/4 Parmesan cheese. Repeat layering, starting with the 6 lasagna noodles, ending with 1-1/2 cups sauce , sprinkled with Parmesan cheese. Spread with the remaining sauce; top with rest of Mozzarella cheese and Parmesan cheese. Cover with foil. Bake 25 minutes. Remove the foil and bake another 25 minutes. Cool 15 minutes before serving. | Italian Night first started in January 2004. Meredith was planning a trip with Nana to Italy. A new college friend, Lindsey, was preparing for a semester in Italy. Lindsey would later become Meredith's roommate in Minnesota Add a great Italian movie for a fun night..
5: PASTA HOUSE SALAD | This salad was first enjoyed with the Aguilar family when Nicholas was in second grade and his best friend was Elizabeth Aguilar. Deb and Mike prepared the salad that evening telling us that this was from a favorite restaurant in St Louis. Wash lettuce and drain it. Chill. Split the head of iceberg lettuce in half. Pull the heart out of both halves and break into small pieces. Don't use a knife. Tear each leaf of the romaine lettuce in 3 sections. Place both kinds of lettuce in mixing bowl. Drain can of artichoke hearts. Add to the lettuce. Peel and slice red onion. Wash and drain the pimentos completely. Measure the onions and pimentos and add to the lettuce. Measure the oil, salt, pepper, vinegar and parmigiana cheese. Mix it well in a jar to shake up. Add to the lettuce mixture and toss completely. | 1 head iceberg lettuce 1/3 head romaine lettuce 1 cup artichoke hearts, quartered 1 cup red onion 1 cup diced pimento DRESSING: 2/3 cup vegetable oil (Take out 2 tablespoons and replace with olive oil) 1/3 cup Regina wine vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 2/3 cup parmigiana cheese
6: WILD RICE SOUP Beth Paar and Twyla Zaske 1 cup wild rice 1 cup finely diced turkey or chicken 3 to 4 cups water 1/2 cup butter 2 cups cooked wild rice 4 tablespoons flour 1 large onion, finely diced 8 cups chicken broth 1 large carrot, finely diced salt and white pepper to taste 1 rib celery 1 cup half & half cream Wash wild rice by rinsing well in cold water and draining. Place washed wild rice in heavy saucepan with water. Bring to boil; reduce heat and simmer, covered for 40 to 50 minutes or until rice is tender and most of the grains have split slightly. Drain any excess liquid and fluff with a fork. In a 4-5 quart soup kettle, saute` onion, carrot, celery and meat in the butter for about 3 minutes or until the vegetables have softened slightly. Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown. Slowly add the chicken broth, stirring until all the flour-butter mixture is blended well. Add the wild rice. Adjust seasonings as desired. Heat thoroughly. Add the cream and reheat gently, but do not boil.
7: PECAN-PEAR TOSSED SALAD Dressing: 2 Tablespoons fresh raspberries 3/4 cup olive oil 3 Tablespoons cider vinegar. 2 Tablespoons plus 1 teaspoon sugar 1/4 to 1/2 teaspoon pepper Press raspberries through a sieve, reserving juice. Discard seeds. In a jar with a tight fitting lid, combine oil, vinegar, sugar, pepper and reserved raspberry juice; shake well. You can make this a day ahead. | PECAN-PEAR TOSSED SALAD SALAD: 4 medium ripe pears, thinly sliced 2 teaspoons lemon juice 8 cups torn salad greens 2/3 cup pecan halves, toasted 1/2 cup fresh raspberries 1/3 cup crumbled feta or blue cheese Toss pear slices with lemon juice; drain. In a salad bowl, combine the salad greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle dressing.
8: February can bring the carnival festival of the south to the north with a little MARDI GRAS celebration. | NEW ORLEANS PRALINES Joy Newlin 2 cups firmly packed brown sugar 1/4 cup water 2 cups pecans 1/3 cup butter Combine sugar, water and butter. Cook slowly, stirring constantly until mixture boils. Add pecans. Boil slowly, stirring constantly to 246 F. Remove from heat. Drop by tablespoonful on foil, making patties 3-4" in diameter. Makes about 2 dozen. (I make two batches. Mom)
9: Cut up the chicken and fry in the oil in a deep skillet until brown. Next fry the sausage for 4-5 minutes. Set aside with the chicken. To the oil left in the pot, add the flour and slowly cook until the roux turns dark brown. Add the minced onions, red pepper and celery and saute` until the vegetables are limp. Add the chicken stock, garlic, thyme, bay leaves, cloves, allspice, cayenne, basil, Worcestershire and black pepper. Let this mixture simmer for at least 40 minutes. Add the chicken and sausage. Cook until the chicken is tender, about 1 hour. Stir often. Remove from heat and add the green onions. Let stand for about 10-15 minutes. Serve over rice. | Chicken & Andouille Gumbo New Orleans 1 large chicken, cut up in pieces 5 tablespoons vegetable oil 6 tablespoons flour 2 large onions, minced 1 red pepper, chopped 1 cup celery, chopped 3 cloves garlic, minced 1-1/2 lbs andouille sausage (Kielbasa may be substituted) 10 cups chicken stock 1/2 teaspoon thyme 3 bay leaves 1/4 teaspoon cloves 1/4 teaspoon allspice 1/4 teaspoon cayenne pepper 1/2 teaspoon basil 1 tablespoon Worcestershire 1 teaspoon black pepper 1/2 cup chopped green onions 2 cups cooked long grain rice
10: RUM BUTTER SAUCE 1 cup melted butter 1 pint heavy cream 2 cups sugar 1 teaspoon vanilla Boil a short time- Watch carefully! Add 1/2 cup Rum, Bourbon or Brandy. Serve hot over Bread Pudding. | BREAD PUDDING Karen Watson-Newlin 1 loaf day old French Bread 3 tablespoons butter 4 cups milk 3 eggs 2 cups sugar 1 cup raisins 2 tablespoons vanilla 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Preheat oven to 350 F. Butter a heavy 9" x 13" baking dish. Break bread into chunks in large mixing bowl. Pour the milk over the bread. Let soak. When soft, break into smaller bits and let the bread absorb all of the milk. Beat 3 eggs and sugar together until smooth and thick. Stir in raisins, vanilla, cinnamon and nutmeg. Pour egg mixture over the bread mixture and stir thoroughly. Pour bread pudding into baking dish. Place this dish into a larger pan filled with 1" of water. Bake for 1 hour or until a knife inserted in the center comes out clean. Serve with hot Rum Butter Sauce.
11: PARTY MENU Gumbo Red Beans and Rice Scalloped Oysters Cornbread French Bread Pecan Bars Mississippi Mud Bread Pudding with Rum Butter Sauce | MISSISSIPPI MUD Karen Watson-Newlin 2 sticks butter 2 cups sugar 2 tablespoons cocoa Cream the above together. Add 4 eggs and mix with the creamed ingredients. Add: 1-1/2 cup flour. 1-1/2 cup coconut 1-1/2 cup chopped pecans 1 teaspoon vanilla Bake in a 9" x 13" greased pan at 350F for 30 minutes. When you take cake from oven, immediately put a large jar of 7 oz. marshmallow fluff on it in dabs; let it melt a little and spread. Let cake cool 20 minutes. Then make a frosting of 1 stick softened butter, 1/3 cup cocoa, 1 # powdered sugar and 1/3 cup of evaporated milk. Mix together and beat until thick. Spread over marshmallow. Add nuts on top if desired.
12: PECAN PIE BARS Jane Pearcy A lovely lady, gourmet chef, former colleague and daylily enthusiast. 2 cups all-purpose flour 1/2 cup sugar 1/8 teaspoon salt 3/4 cup butter, cut up 1 cup firmly packed brown sugar 1 cup light corn syrup 1/2 cup butter 4 large eggs, lightly beaten 2-1/2 cups finely chopped pecans 1 teaspoon vanilla extract Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 9" x 13" pan. Bake at 350 degrees for 17 to 20 minutes until lightly browned. Combine brown sugar, corn syrup and 1/2 cup butter in a saucepan; bring to a boil over medium heat. Stir 1/4 of the hot mixture into the beaten eggs and add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 30 minutes until set. Cool completely in pan on wire rack. Cut into bars. Yield: 16 large bars or 32 small bars | SCALLOPED OYSTERS CASSEROLE JANICE ROBINSON- A dear friend of Nana's we had the pleasure to meet on Dauphin Island, Alabama. 1 quart oysters 1 box (2 rolls) crushed Ritz crackers 1 stick butter celery seed to taste 1/2 cup of 1/2 & 1/2 milk paprika Put a layer of Ritz crackers in 9" x 13" pan sprayed first with PAM.Top with oysters and the oyster liquid. Cover with more crackers. Add dotted butter and pour milk over it. Bake 30 minutes at 350 degrees.
13: Judi’s Baked Shrimp 6-8 servings I do not know who Judi is, but this is wonderful! I got the recipe from Joy Newlin. Serve with a salad and a crusty bread for a meal. 1 cup (2 sticks butter), melted 1/4 cup dry white wine 1/4 cup minced parsley 2 tablespoons fresh lemon juice 3 large garlic cloves, minced 2 teaspoons basil 1 teaspoon Worcestershire sauce 3/4 to 1 teaspoon hot pepper sauce 1/2 teaspoon salt 2 pounds large shrimp (about 32), shelled and deveined 1/2 cup dry unseasoned bread crumbs Preheat the oven 450. Combine first 9 ingredients in a shallow 2 quart baking dish and mix well. Remove 1/4 cup of this mixture and set aside. Add shrimp to baking dish and coat thoroughly. Combine breadcrumbs with the reserved butter sauce and sprinkle over shrimp. Bake 10-15 minutes. Serve immediately.
14: SPRING brings the promise of warmer days, new life in the garden and the traditional spring banquet of Easter.
15: Easter Menu Springtime Salad with Strawberries Leg of Lamb with Mint Jelly Parsley New Potatoes & Gravy Asparagus Spears Lemon Chiffon Dessert | LEG of LAMB Joy Newlin Cut small slashes in the meat and insert slivers of fresh garlic. Rub a little olive oil on top and add salt, pepper, dry mint and rosemary . Roast lamb at 300 , 30-35 minutes per pound until the meat thermometer registers 170. Use the drippings to make gravy and serve with mint jelly on the side.
16: SPRINGTIME SALAD Karen Watson-Newlin DRSSING: 1/3 cup apple cider vinegar 2 tablespoons poppy seeds 1 tablespoon sesame seeds 1/2 cup sugar 1 tablespoon Worcestershire sauce 1 teaspoon minced green onions 1/2 cup salad oil Combine vinegar, poppy seeds, sesame seeds, sugar, Worcestershire and minced onion in a blender. Very slowly pour in oil while blending to thicken the dressing. SALAD: 2 bags fresh spinach 1 pint strawberries, halved 1 can mandarin oranges, drained almond slices Wash spinach and tear into bite-size pieces; add strawberries. Just before serving, add the dressing and toss. 6-8 servings. | LEMON CHIFFON DESSERT Serves 10-12 Karen Watson-Newlin 1 cup flour 1 cup finely chopped pecans 1 stick melted margarine Blend the above and put in a 9” x 13” pan. Bake 15- 20 minutes at 350 until light brown. Cool 20 minutes. Meanwhile, whip together: 8 ounces cream cheese, softened 1 cup confectioner’s sugar 1/2 of a large container of Cool Whip Spread the cheese mixture on top of the cooled crust. Mix two small instant Lemon (or Chocolate) puddings with 3 cups of milk. Beat until thick. Spread on top of cheese mixture. Top with the remaining Cool Whip. Refrigerate. May make 24 hours ahead, if desired.
18: Glazed Cornish Hens 1/2 stick margarine 1/4 cup currant jelly 1 Tblsp. Grey Poupon Mustard Stir over low heat until blended. Brush on both sides of hens which has been salted. Bake 45 minutes skin side down. Then bake 45 minutes skin up at 325. Baste occasionally. | Wilted Lettuce Salad Cook 6-8 slices of bacon in pan. Remove bacon, drain, and crumble. Reserve 4 tablespoons of drippings. Add cider vinegar, 1/4 cup sugar, 1/4 cup ketchup and a few dashes of Worcestershire sauce. Stir together and heat through. Add to bowl of torn leaf lettuce pieces, bacon bits, diced green onions,tomato slices and slices of hard boiled eggs.Serve immediately.
19: Favorites for the Beginning of Summer: Wilted Lettuce Salad Quivey's Hash Browns Raspberries Warm Days Eating Outside Glass of Wine on the Deck with Friends
20: QUIVEY’S GROVE PARMESAN POTATOES I double this recipe for a rectangle dish. 1/2 medium onion, sliced 1/2 stick butter 1/2 tsp. salt 1/2 tsp. pepper 1 cup 1/2 and 1/2 cream 1 -12 oz. pkg. Ore Ida Country Style Hash Browns, completely thawed 1 cup (divided) grated or shredded Parmesan cheese paprika Heat oven to 350. Saute` onions in butter in a large skillet. Add salt, pepper and cream, then heat together. Add potatoes and cook while stirring until cream thickens. Add Parmesan. Spray a 9” x 13" pan with cooking spray. Spread potato mixture evenly and cover with foil. Bake 30 minutes. If the recipe is doubled, bake for 60 minutes. Uncover and top with remaining grated cheese. Sprinkle with paprika. Run under broiler to melt cheese and form a crust. NOTE: To serve with lamb, add garlic and rosemary.
21: RASPBERRY CRUNCH Joy Newlin Butter a deep dish. Mix the following together: 1 pint fresh fruit (raspberry is our favorite) 1 teaspoon lemon juice 1 pinch salt 1/4 cup sugar In a separate bowl, mix the following: 1 cup sifted flour 1/2 -3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 egg, beaten 1/3 cup melted butter Put this on top of the fruit mixture and bake at 350 degrees for 30 minutes. | SUGAR CREAM PIE JOY NEWLIN EVERYONE’S FAVORITE PIE- IT DOES NOT LAST LONG! 1 unbaked piecrust in a 10” glass pie plate. Mix the following together and pour into the pie crust. 1/2 cup flour 1 cup sugar 2 cups (1 pint) whipping cream ( best unwhipped) 1/2 teaspoon salt 3/4 teaspoon vanilla Sprinkle the top with nutmeg and bake at 325 for 50-60 minutes.
22: PEACH COBBLER Joy Newlin Stir 2 cups sliced peaches and mix with cup sugar. Let stand for 2 hours. Preheat oven to 350. In a separate bowl: Sift together 3/4 cup flour, pinch of salt and 2 teaspoons baking powder. Mix with 1 cup of sugar. Stir in 1/2 cup milk and 1/4 teaspoon almond extract. Melt 1 stick butter in a deep baking dish. Pour the batter over the melted butter . Do not stir. Pour the peaches on top of the batter to form a layer. Bake 45-50 minutes. If using a glass dish, bake at 325. Check it – as you do not want the juices to carmelize. Serves 6 with 1/2 & 1/2 cream, whipped cream or vanilla ice cream. NOTE: This recipe cannot be doubled.
23: Summertime in Madison showcases the Farmer's Market with the fresh produce, flowers, plants, bakery products, cheeses, entertainment and much, much more every Saturday around the Capital square.
24: COOK-OUT SUMMER MENU Brats with all the Fixings Bootleg Baked Beans Quivey's Hash Browns Watermelon Peach Cobbler
25: BOOTLEG BAKED BEANS JoyNewlin named this recipe Karen Watson-Newlin 1 large can of pork and beans 1 chopped onion chopped celery, to taste 1 cup ketchup chopped garlic 1 cup brown sugar 6 pieces bacon, cooked, rumbled 2 tablespoons yellow mustard 2 tablespoons Worcestershire sauce Bake slowly at 325 degrees for 60 minutes or more.
26: HONEY CHICKEN Karen Watson-Newlin 6-8 Chicken Breasts, boned and skinned 1/3 cup flour 6 slices bacon 1/4 cup honey 2 Tblsp. prepared yellow mustard 1/2 -1 teaspoon curry powder Rinse the chicken and pat dry. Coat chicken with the flour. In heavy skillet, sauté bacon until crisp. Reserve the drippings; drain bacon on paper towel; crumble and set aside. Brown chicken in drippings over medium-low heat about 10 minutes per side. Place chicken in a baking dish. Bake uncovered at 350 for 30 minutes (or heat in the microwave). Combine the honey, mustard and curry powder; drizzle over the chicken. Return to oven for 15 minutes. Top with the bacon and return to oven for 3-5 minutes or until bacon is sizzling. NOTE: This recipe can be made ahead and is a good dish to take to sick friends. It is not recommended for children under the age of 1 because it contains honey.
27: TEXAS SHEET CAKE Jean Newlin Great for a summer cookout or a pitch-in dinner! It was a wonderful dessert after a day of waterskiing on Grandview Lake in Columbus, Indiana. 2 sticks butter or oleo 4 tablespoons cocoa 1 cup water 2 cups sifted flour 2 cups sugar 1/2 teaspoon salt 1 egg 1 cup sour cream 2 teaspoons baking soda Bring to a boil the 2 sticks of butter, 4 T. cocoa and 1 cup water. Cool slightly. Add 2 cups sifted flour, 2 cups sugar, 1/2 teaspoon salt. Mix and add 1egg, 1 cup sour cream, 2 tsp. baking soda. Bake on greased and floured sheet cake pan for 20-22 minutes at 350. FUDGE TOPPING Boil together: 1 stick butter or oleo 4 tablespoons cocoa 6 tablespoons milk Add: 16 oz. powdered sugar 1 teaspoon vanilla 1 cup chopped nuts (optional) As soon as the cake comes out of the oven, pour the fudge topping over the cake.
28: LEMON RASPBERRY JUMBO MUFFINS My favorite muffin recipe to use our fresh raspberries. This recipe was given to me from another Badger Ridge colleague, Amie Pittman. 2 cups all-purpose flour 1 cup half-and-half cream 1 cup sugar 1/2 cup vegetable oil 3 teaspoons baking powder 1 teaspoon lemon extract 1/2 teaspoon salt 2 eggs 1 cup fresh or frozen unsweetened raspberries In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into the dry ingredients just until moistened. Fold in the raspberries. Fill greased jumbo muffin cups two-thirds full. Bake at 400 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 jumbo muffins. If using frozen raspberries, do not thaw before adding to the batter. Sixteen regular size muffin cups may be used; bake fro 18-20 minutes. | ATTIC ANGEL TURKEY RICE SALAD Adapted by Karen Watson-Newlin 1 Louis Rich Hickory Smoked Turkey Breast,cut into cubes (or 8 cooked chicken breasts, 2 pounds, cubed) 2 boxes of Uncle Ben’s long grain and wild rice, cooked and cooled 1 cup chopped celery 1 cup chopped red peppers 1 cup fresh sliced mushrooms 2 cans water packed artichoke hearts, quartered 1 large jar diced pimentos 1 bottle Kraft Zesty Italian Dressing Add Hellman’s Light Mayo, to taste. Serve on top of Bibb or leaf lettuce leaves. Serves 20. For luncheon of 50 people, prepare 3 recipes. Four recipes serves 75. | Karen Watson-Newlin
29: LADIES LUNCHEON MENU ATTIC ANGEL TURKEY RICE SALAD LEMON RASPBERRY MUFFINS DEVILED EGGS FRESH FRUIT WEDGES PINEAPPLE CAKE | PINEAPPLE CAKE Karen Watson-Newlin 1 #2 can of crushed pineapple with juice 2 cups flour 1 1/2 cups sugar 1 teaspoon soda 1/4 teaspoon salt 3/4 cup chopped nuts 1 teaspoon vanilla Stir with large spoon and pour into a greased and floured 9” x 13” pan. Bake 20-35 minutes at 350. Ice when cake is warm with the following- ICING: 1 stick softened butter 8 ounces softened cream cheese 2 cups confectioner’s sugar 1 teaspoon vanilla Blend with electric mixer.
30: TAILGATE SPECIALS Breakfast Burritos Chili Cook-off Brats or Burgers Sloppy Joes | PERFECT BRATWURST Rob Newlin Combine 2 cans 12 oz. beer, 2 cups water and 1 large sliced onion in a large pot. Add 12 Johnsonville brats and bring to a boil. Reduce heat to medium and cook about 10 minutes. Drain. Grill bratwurst on preheated grill, turning once, 5 to 10 minutes. | SLOPPY JOES Joy Newlin 1 -1/4 # ground beef 1 cup minced onion 1/2 cup minced green pepper 1 cup ketchup 1 tablespoon vinegar 1 tablespoon sugar 2 tablespoons prepared mustard Cook slowly about 20 minutes.
31: CHILI Karen Watson-Newlin 2 pounds lean ground beef 1 pound ground sausage 1 large onion chopped 2 celery stalks, chopped 1/2 large yellow pepper, chopped 1/2 large red pepper, chopped 4 tablespoons butter 1 large can tomato sauce 1 can (8 ounces) Hunt's diced tomatoes 1 can Hunt's (8 ounces) diced roasted garlic tomatoes 1 can (10 ounces) Rotel diced tomatoes and green chilies 2 teaspoons bottled minced garlic 2 tablespoons Worcestershire sauce 2 tablespoons + chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/8 teaspoon allspice 1/8 ground cloves 1 tablespoon paprika salt and pepper to taste 2 cans (15 ounces) kidney beans 2 cans black beans Saute` onions, bell peppers, celery and garlic in butter. In a stockpot, brown ground beef and sausage. Drain. Add vegetables to the meats. Combine seasonings and stir. Add tomato sauce, tomatoes, and beans. Bring to a boil and reduce heat, add water if too thick, cover and simmer for 30 minutes. Serve with toppings: shredded cheddar cheese, sour cream and chopped green onions. For Chili Spaghetti, serve on spaghetti with toppings. | BREAKFAST BURRITOS (Rob Newlin) 1/2 diced red pepper 1/2 medium onion, diced 1/2 diced yellow pepper 2 cans diced green chilies 3 Roma tomatoes, gutted and diced a few chopped mushrooms 1 dozen eggs scrambled (do not add milk-makes it too runny) 1# loaf sausage (hot, medium, mild to taste) 12-15 flour tortillas sharp grated cheese salt and pepper Cook sausage- break into small pieces. Drain and set aside on paper towels. Saute` peppers and onion until soft, then add mushrooms and cook for a few minutes. Add chilies and tomatoes to warm. Add scrambled eggs and sausage and cook. Add salt and pepper to taste. Finally add the cheese and remove from heat. Place a few scoops on the tortillas and roll up closing one end half way through the roll. Heat until golden brown on electric griddle or cast iron skillet on the grill; about 1-2 minutes per side.
32: FALL FAVORITES APPLE PIE with Cinnamon Ice Cream PUMPKIN PIE
33: BEEF BURGUNDY VEGETABLE MEDLEY 2 tablespoons olive oil 6 slices, bacon, cut into 1 " lengths 2 pounds beef stew meat, cut into 1" cubes Freshly ground pepper to taste 10 small leeks, well washed, with 2" of green left on 6 carrots, peeled and cut into 3" lengths 2 tablespoons granulated sugar 1 1/2 cups beef broth 1 1/2 cups burgundy wine 2 tablespoons unsalted butter 2 tablespoons red currant jelly 2 teaspoons dried thyme 8 small red new potatoes, quartered 6 cloves of garlic, peeled and minced 6 ripe plum tomatoes, seeded and coarsely chopped 1/2 cup chopped Italian parsley buttered noodles 1. Preheat oven to 350. 2. Heat olive oil in a large skillet. Add bacon and cook until fat is rendered. Remove bacon to a heavy flameproof casserole. 3. Brown beef stew meat in skillet in small batched, sprinkling with pepper. Remove to casserole with bacon. 4. In same skillet, quickly saute` leeks and carrots, sprinkling with sugar to caramelize slightly. Remove from skillet and reserve. 5. Add beef broth and wine to skillet and bring to a boil, scraping up brown bits. Reduce heat, swirl in butter, red currant jelly and thyme; cook for a minute more. Pour over beef in casserole. 6. Add potatoes and garlic to casserole and bring to a boil. Cover, place in oven and bake for 45 minutes. 7. Remove from oven, add reserved leeks, carrots, chopped tomatoes and 1/2 cup parsley. Stir gently, adjust seasonings and bake in oven, uncovered, for an additional 45 minutes, or until beef is tender. Serve over buttered noodles. Serves 6.
34: PUMPKIN PIE Joy Newlin Pastry for one crust 9” pie. 1 -3/4 cups canned pumpkin 15 oz. can Eagle Brand sweetened condensed milk 1 large egg 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1 cup hot water Combine all ingredients, except the hot water, with electric mixer. Add the hot water last. Bake at 350 for 50-55 minutes. Check at 45 minutes. Pie is done when knife inserted in the middle comes out clean.
35: APPLE PIE Karen Watson-Newlin Two Crust Pie 6 to 8 Greening apples 2 tablespoons flour 1 cup sugar 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 large lemon 2 teaspoons butter Place bottom of pie crust in deep pie pan. Core, peel and thinly slice the apples until you have 6 cups. Place them in a bowl. Combine the flour, sugar, spices, salt and the grated rind and juice of 1/2 lemon. Toss the apples lightly until well coated. Preheat the oven to 450 degrees. Fill the lower, lightly floured bottom crust with the apples and dot with butter. Cover with the top pastry and seal the edges of the crust. Cut a few slits in the top and sprinkle a little sugar on top. Bake 10 minutes at 450. Reduce heat to 350 degrees and continue baking for 40 minutes. Serve warm with cinnamon ice cream. | PECAN PIE Karen Watson-Newlin 1 cup white corn syrup 1 cup dark brown sugar 1/3 teaspoon salt 1/ 3 cup butter, melted 1 teaspoon vanilla 3 whole eggs, slightly beaten 1 heaping cup shelled pecan halves 9" bottom pie crust, unbaked Combine syrup, sugar, salt, butter and vanilla. Mix well. Add slightly beaten eggs. Pour into pie shell. Sprinkle with pecans. Bake in preheated 350 oven for 45-50 minutes. Top with whipped cream or ice cream.
36: PEANUT BUTTER BON BONS Karen Watson-Newlin This recipe was given to me by a student 25 years ago when I taught in Albany, Wisconsin. I always double the batch and then I have to hide some away in a cookie tin to ensure there are enough around to last through the holidays. 1 cup chunky Reese’s or JIF peanut butter, (do not use Skippy) 1 cup confectioner’s sugar 2 tablespoons butter, softened Mix together with hands and form into small balls. Place on wax paper on top of a cookie sheet and refrigerate several hours or overnight to make firm. In a double boiler, melt: 1 cup chocolate chips 1 cup butterscotch chips Dip peanut butter balls in chip mixture (I use two spoons) and drop on wax paper. Chill. | HELLO DOLLY BARS Karen Watson-Newlin Melt 1 stick of butter or margarine in a 9” x 13” pan. Place 1 cup of crushed vanilla wafers on top of melted butter. Flatten and then put the following layers on top in this order: 1 cup coconut 1 cup chocolate chips 1 cup crushed pecans 1 cup Borden’s or Eagle Brand Sweetened Condensed Milk Bake at 350 for 20-25 minutes until lightly browned. Cool and cut into bars. Store at room temperature. | for COOKIES
37: CHOCOLATE STAR COOKIES Jane Pearcy CREAM TOGETHER: 1/2 cup smooth JIF peanut 1/2 butter cup shortening 1/2 cup brown sugar, packed 1/2 cup sugar ADD: 1 teaspoon vanilla 2 tablespoons milk 1 egg SIFT TOGETHER: 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon soda Add to creamed mixture. Mix well . Roll into small balls. Roll balls in granulated sugar. Place on ungreased cookie sheet. BAKE in 350 oven for 8 minutes. Remove from oven. PRESS QUICKLY into the center of each cookie: 1 chocolate star shaped candy or a Hershey Kiss RETURN to oven for 3 minutes. Makes about 36 cookies. | Old-Fashioned Sugar Cookies cut-outs by Margaret Shaffer (Karen’s Aunt) This is absolutely the best cut-out recipe in the world! I made these for all seasons: Fall (Halloween), Christmas, Valentine’s Day, Easter (Spring) and even Summer Garden Tours. The recipe makes a huge batch of cookies. I make the dough one day and refrigerate overnight. Then, I roll out the dough, cut the cookies and bake the next day. The third day, is the decorating. After baking, the cut-outs could be frozen and decorated weeks later. Everyone loves to eat these, but few want to help to decorate the cookies. I employed the motto of “The Little Red Hen” with the kids - if you do not help to make the cookies, you may not eat them. 4 cups flour 1/2 teaspoon nutmeg 1 teaspoon baking powder 1 cup soft butter 1/2 teaspoon baking soda 1 1/2 cups sugar 1/2 teaspoon salt 1 egg 1/2 cup sour cream 1 teaspoon vanilla In a small bowl, sift the dry ingredients together. In a very large bowl, beat butter, sugar and egg until fluffy On low speed with mixer, add the sour cream and vanilla. Gradually add flour mixture. Form the dough into a ball and wrap in waxed paper. Refrigerate. Roll dough 1/4 at a time on well-floured surface. Use cutters. Bake at 350, 9-12 minutes, until edges just start to become golden. Frost with icing of melted 2 sticks of butter, 4 cups confectioner’s sugar and a little milk to make the icing smooth. Mix with desired food coloring and assorted sprinkles.
38: CHRISTMAS GIFT TOFFEE From Nancy Horns (Another delightful recipe from the parent of a former student. I give this as gifts at Christmas time. You need a candy thermometer and patience for this recipe.) 2 cups butter 1 teaspoon vanilla 2 cups sugar 16 ounces chocolate chips 3 tablespoons water 4 ounces chopped pecans In a heavy saucepan, cook together the butter, sugar and water; stirring constantly until the mixture reads 300 on a candy thermometer. Be patient- it takes a while. Remove from heat and add vanilla. Pour into a 12” x 18” nonstick cookie sheet that has sides. Sprinkle the chocolate chips over the hot candy and smooth with a knife. Sprinkle the pecans on top. Let cool. After the toffee candy is completely cooled, break into pieces. Store in cookie tins with foil. | ROUND PRETZELS Place Hershey's striped kisses into a small round pretzel on parchment paper on a cookie sheet. Bake at 325 degrees until shiny. Press into melted Hershey miniature M & M's.
39: SNACK MEATBALLS KarenWatson-Newlin 1 1/2 to 2 tsp. Worcestershire sauce 1 can evaporated milk (2/3 cup) 1 envelope (1 1/2 oz.) dry onion soup mix 1 pound ground beef Mix the above ingredients and shape into balls. Yields: appox. 30-40 meatballs. Broil 10-12 minutes turning them to assure crispyness. SNAPPY SAUCE: 2 cups ketchup 1 cup brown sugar 1 tablespoon Worcestershire sauce Combine ingredients in saucepan and stir and cook until hot and blended for about 10 minutes. Yield 3 cups. Prior to serving- simmer meatballs in sauce. NOTE: This is a great sauce that I use with frozen meatballs as well. | CHRISTMAS WREATHS Joy Newlin On stove, in a saucepan, melt: 34-35 large marshmallows 1 stick butter 1 teaspoon vanilla Mix well into above mixture: 2+ teaspoons green food coloring 3 3/4 cups corn flakes Drop on wax paper in small amounts and press candy cinnamons in center. | LEMON BARS (Karen Watson-Newlin) 1 cup all-purpose flour 1/4 cup powdered sugar 1/2 cup margarine 2 eggs 3/4 cup granulated sugar powdered sugar 1/2 teaspoon shredded lemon peel 3 tablespoons lemon juice 2 tablespoons flour 1/2 teaspoon baking powder Sift together 1 cup flour and 1/4 cup powdered sugar; cut in butter until mixture clings together. Put into ungreased 8 x8 x2 baking pan. Bake at 350 for 10-12 minutes. In mixer bowl, beat eggs; add granulated sugar, lemon peel and juice. Beat until slightly thick and smooth, about 8-10 minutes. Stir together 2 T. flour and baking powder; add to egg mixture. Blend until all is moistened. Pour over baked layer. Bake at 350 degrees for 20-25 minutes. Sift powdered sugar over the top. Cool; cut into 20 bars.
40: CHRISTMAS EVE MENU Merry Cheese Ball & Crackers Sweet Chex Mix Pomegranate Salad Beef Tenderloin with Sauce Cheese Onions Holiday Mashed Potatoes Cranberry Pudding with Butter Sauce
41: Phyl’s Snack from Phyllis Newlin (Rob’s Aunt) I always make a double batch of this recipe. 3 cups Rice Chex 3 cups Corn Chex 1 cup pecans Put on a cookie sheet. In a saucepan, bring to a boil- 1 stick butter and 1 cup light brown sugar. Pour over the Chex mix and stir. Bake at 300 for 8 minutes. Stir well and bake for 10-12 minutes longer. Dump on wax paper and let dry. Store in a sealed container.
42: Holiday Mashed Potatoes Pamela Truesdell 3 Ibs. white potatoes, peeled, cooked and hot 1 (8 oz.) pkg. cream cheese at room temperature 1/4 cup butter 1/2 cup ,milk 1/2 cup sour cream 2 eggs, slightly beaten 1/4 cup green onion, finely chopped 1 tsp. salt dash pepper In large bowl, mash hot potatoes. When smooth and free of lumps, add cream cheese cut into cubes and then add butter. Beat well (preferably with electric mixer) until completely mixed. Mix in sour cream. Add green onions to the potato mixture. Add eggs, salt and pepper. Beat well until light and fluffy. Place in lightly oiled 10 inch round casserole and refrigerate covered, overnight. Bake in preheated oven at 350 degrees for 45 minutes, uncovered. Serves 10-12. | CHEESE ONIONS Joy Newlin 2 jars of pearl onions. Arrange in a buttered shallow dish and pour sauce over the onions. SAUCE: 3 tablespoons butter 3 tablespoons flour 3/4 teaspoon salt 1/2 teaspoon Worcestershire 1/8 teaspoon pepper 1 1/2 cup milk 1 cup grated sharp cheddar cheese Melt butter. Remove from heat. Blend in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly until thick and smooth. Add cheese to melt. Pour sauce over the onions in baking dish. Put buttered bread crumbs on top and bake about 30 minutes at 325. | CRANBERRY PUDDING Joy Newlin 1 cup sugar 3 tablespoons butter 1 cup 1/2 & 1/2 2 cups flour 2 teaspoons soda 2 cups raw cranberries, cut in half Bake at 350 degrees in a Bundt pan, 45-50 minutes. Grease and flour Bundt pan. YELLOW SAUCE: 1 cup melted butter 2 cups sugar 1 pint cream 1 tsp. vanilla Boil a short time. Serve hot over pudding.
43: BEEF TENDERLOIN The meat must rest 15 minutes before carving to keep the juices from running out. It also cooks a bit as it sits. 1 Beef Tenderloin (about 3 1/4 pounds) 2 cloves of garlic, thinly silvered 1 to 2 tablespoons olive oil 1 tablespoon coarsely ground black pepper 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Coarse salt, to taste Mustard Horseradish Cream Sauce for serving 1. Preheat the oven to 425F. Using the tip of a sharp knife, cut slits all over the tenderloin and insert garlic slivers into them. 2. Brush the tenderloin with olive oil and rub it all over the pepper and thyme. Sprinkle with salt. 3. Place the tenderloin on a rack in a shallow roasting pan and roast it for 15 minutes. Reduce the oven temperature to 350 F and roast for 20 minutes for medium-rare meat; roast for 20 minutes for medium-rare meat; roast 5 minutes longer for medium. Let the tenderloin rest for 15 minutes before carving. 4. Slice the tenderloin 1/2 inch thick and arrange on a platter. Serve with Horseradish Cream Sauce. Serves 10. MUSTARD HORSERADISH CREAM SAUCE 1/3 cup Dijon mustard 1/3 cup sour cream 1/4 cup prepared mayonnaise 1/4 cup well-drained prepared white horseradish Whisk all the ingredients together in a small bowl. Refrigerate, covered, until ready to use. Makes about 1 1/4 cups. | CRANBERRY CHUTNEY Tom Truesdell / Jean Hayes We have celebrated Christmas dinner with the Truesdell family for 20 years and this is a must have dish every year. Serves 20. 1 pound cranberries (1 bag, plus 1 cup) 1 cup sugar 1/2 cup brown sugar 1/2 cup raisins 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 cup water 2 apples 1/2 cup celery Simmer cranberries, sugar and raisins for 15 minutes until juice is released from the cranberries. Reduce the heat and add spices and water; simmer for 15 minutes. Cool. Add chopped apples and celery.
44: MERRY CHEESE BALL Frankie Lee Watson 1 -8 ounce package softened cream cheese 1 cup finely chopped pecans A few drops of Tabasco sauce 1- 2 tablespoons Worcestershire sauce 1 clove garlic, minced Parsley, chopped (dried) Paprika With beater or spoon, combine the cream cheese, steak sauce and garlic, Tabasco and nuts. Form mixture into a ball with your hands. Wrap in waxed paper and chill for several hours until firm. Unwrap the ball and place on a serving dish. Sprinkle the parsley to make a strip about 1” wide in the center of the cheese ball. Sprinkle either side with the paprika. Keep chilled and remove from refrigerator about 15 minutes before serving. Serve as a spread with whole wheat crackers.
45: Gramma Bailey’s Sugar Cookies Josephine Bailey This makes a lot of cookies and people always want the recipe. 4-6 dozen cookies – use a big bowl Cream together: 1 cup confectioner’s sugar (sifted) 1 cup granulated sugar 1 cup salted butter Add: 2 eggs 1 cup salad oil 4 tsp. vanilla and beat all together. Sift together: 4 1/4 cups unsifted flour 1 tsp salt 1 tsp soda 1 tsp. cream of tartar Add to first mixture and blend well. Drop by teaspoon on ungreased cookie sheet. Press with bottom of glass dipped in white granulated sugar. Bake about 10 min. @ 350 degrees. * Sprinkle red and green sugar on after pressing with white sugar.
46: CHRISTMAS BRUNCH Meredith's Favorite Meal EGG CASSEROLE PECAN ROLLS GRAPEFRUIT HALVES warmed with Brown Sugar | BACON, CHEESE & EGG CASSEROLE Joy Newlin 8 slices bread, trim crust and butter both sides. Place in 9" x 13" dish. Cover with 8 ounces shredded cheese. Fry and break into pieces 1 pound of bacon. Put on cheese layer. Mix 2 cups milk and 1 dozen eggs, 1 teaspoon dry mustard. Pour over casserole. Cover and refrigerate overnight. Bake at 350 degrees for 50 minutes. | PECAN ROLLS 1 package (15 oz) frozen bread dough rolls 1/2 package cook type butterscotch pudding 1/2 cup brown sugar 1/2 cup butter, melted Heat the above together until thoroughly mixed. In a greased Bundt pan, place pecans in the bottom of the pan. Arrange the bread dough on top of the pecans. Pour the melted mixture on top of the bread dough. Cover with a light towel overnight. Bake at 325 for 30-35 minutes. Flip over onto a plate when out of the oven.
47: HOT FRUIT COMPOTE Karen Watson-Newlin This is very good with ham. 1 lb.package seedless dried prunes 1 lb. package dried apricots 1 can drained pineapple chunks 1 can cherry pie filling 1 cup white wine Heat 1 hour at 350 degrees. | SWEET POTATOES Pamela Truesdell 1 can whole sweet potatoes, halved Place potatoes in a 10" x 6" x 1 1/2" dish. 1 1/4 Tblsp. cornstarch 1 1/4 cup brown sugar 1/4 tsp. salt 1/8 tsp. cinnamon 1 tsp. shredded orange peel In a saucepan, combine the above ingredients. Reserve liquid from 1 can of apricot halves and stir 1 cup into cornstarch mix. Cook and stir over medium heat and boil for 2 minutes. Put apricots over potatoes. Add 2 Tblsp. butter and 1/2 cup pecan halves and pour over the potatoes. Bake at 375 for 25 minutes. Serves 6. | CHRISTMAS DINNER Orange, Avocado & Red Onion Tossed Salad Spiral-cut Honey Glazed Ham Sweet Potato Casserole Green Beans Hot Fruit Compote Rolls and Butter | Chocolate Raspberry Cake This delectable cake was discovered in Ohio on a daylily garden tour. 1 cup of sugar 1/2 cup butter 1/4 cup raspberry cordial 1/4 cup water Combine in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about three minutes. Increase heat and boil two minutes. Cool completely. 1 devil's food chocolate cake mix 1 cup sour cream 1 (4 oz.) instant chocolate pudding mix 4 large eggs 1/2 cup vegetable oil 1/2 cup water 1 /4 cup raspberry cordial 12 ounces raspberry flavored chocolate chips Preheat oven to 350 degrees. Grease and flour 12 cup tube pan. Using electric mixer, beat cake mix and next seven ingredients until well-blended, about three minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about one hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes. Turn cake out onto platter and cool completely.