BC: Karen Viola & Derie Briman 2012
FC: 2012 | Home on the Range Cookbook | Recipes from your Kansas friends
1: Alvin & Phyllis, Your time in Kansas was way too short but the memories we share will last forever! Since we seem to be a group that loves to chow down while we’re making fun memories, we’ve each shared a recipe or two. We hope when you make one of these special creations you’ll think of your many, many friends in Topeka. Good friends are like stars – you don’t always see them but you always know they are there. | Friends
2: BY RHONDA BRAUN | Chicken Parmigiana 8 boned and skinned chicken breasts 1/3 c milk 3 eggs 8 slices Swiss cheese 8 slices mozzarella cheese 30 oz marinara or spaghetti sauce Parmesan cheese Dried parsley Seasoned Crumbs: 1 c Italian seasoned bread crumbs 1/2 c parmesan cheese 2 tsp dried oregano 1 tsp dried basil 1 tsp salt 1/4 tsp pepper Mix together thoroughly Pound breasts flat. Mix eggs and milk; Dip chicken in egg milk combination, then into seasoned crumbs, covering all the chicken. Sautee chicken in butter until juices run clear. Layer bottom of casserole dish with 1 cup of sauce, then breasts. Cover each breast with a slice of mozzarella and Swiss cheese, then remaining spaghetti sauce over the breasts. Sprinkle with parmesan cheese and parsley. Bake for 30 min at 350, uncovered. | Chicken Tortilla Soup 1 can (14 oz) chicken broth 1 can (10 oz) condensed cream of chicken soup, undiluted 1 can (10 oz) condensed cream of potato soup, undiluted 1 cups milk 2 cups cubed cooked chicken 1 can (11 0z) Mexicorn In a Dutch oven or soup kettle, combine broth, soups and milk. Add the chicken, corn, mushrooms, chilies and onions; mix well. Bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately. Yield: 8-10 servings (2 qts). This is so easy and quick to make, only takes a few minutes, but is soooo good! Rhonda Braun | This recipe is a favorite of my entire family. They will not eat any other Chicken Parmigiana, as they say mine is the best!! You can believe when I make this, I have to make a double batch, because all the family wants to come for dinner. | 1 jar (4 oz) sliced mushrooms, drained 1 can (4 oz) chopped green chilies 1/4 cup thinly sliced green onions 4 flour tortillas (6-7 inches), cut into 1/2 inch strips 1 1/2 cups (6 oz) shredded cheddar cheese
3: Spaghetti Meatballs and Italian Sausage by Rhonda Braun To make meatballs: 1 lb Ground Meat (beef, pork, or veal) 2 eggs 8 T. seasoned bread crumbs moistened in c water 1 clove garlic, chopped fine 1 tsp salt 1/4 tsp pepper 1 tsp sweet basil 3 heaping T. Parmesan Cheese Mix together and form into meatballs. Either fry in skillet, or bake in oven for 1 hr at 350 degrees. Cut Italian Sausage in half and fry in skillet until done. (I use Sweet Italian links) Directions for sauce: Sautee 2 cloves garlic and 1 large onion, chopped in butter. Add two, 6 oz cans tomato paste. Melt and add 4 cans (tomato paste cans) water, 1 large can tomatoes, 2 tsp salt, c sugar, 1 tsp basil, and simmer for 15 min. Add meatballs and sausage and simmer until sauce thickens, usually several hours. Serve over spaghetti with garlic bread and salad, and this is a very good meal. I received this recipe from my Mother-in-Law many years ago, and is a favorite of the entire family. When I make this recipe, I get out my big canner, and multiply the recipe by 4-6 times and make a huge batch. It freezes well for another meal, but I can also send some home with the adult children for a meal for their family. When you make this, plan on spending the day in the kitchen! I sometimes will make the meatballs and sausage the night before and fridge over night, to make it easier the next day.
4: KABOBS (Sauce Mix) | Julie’s Deviled Eggs | Boil Eggs 10 minutes Dump off the steaming hot water Let eggs cool in cold water another 10 minutes Crack eggs & peel shell (secret method) without peeling off the white Cut lengthwise and carefully place whites in egg holder Smash up the yolks with a fork Add - - - - (secret ingredients) Spoon yolk mixture into whites Sprinkle Paprika on top Chill Enjoy! | Julie Hejtmanek | 1 lb. pecan halves 3/4 t. salt 1 t. cinnamon 1/2 c. brown sugar 1/2 c. white sugar 1 egg white 1 T. water Beat egg white & water until frothy (not stiff). Stir in sugars, salt & cinnamon. Add pecans and stir well, until pecans are completely coated. Spread nuts on a large (I spray with Pam) baking sheet and bake at 225 degrees for a total of 1 hour, stirring every 15 minutes. Remove from oven when pecans are “dry” and toasty. Let them cool completely on the cookie sheet. Then store in airtight container. Enjoy! | Sugar & Spice Pecans | Julie Hejtmanek | (Alvin - If you really want to know how to make them, forget it! You’ll just have to come to Kansas and have Julie fix them for you, ha ha ha!)
5: Pam’s Breast of Chicken with Pancetta Pam Walstrom | 8 skinless, boneless chicken breast Salt to taste, if desired Freshly ground pepper to taste 2 tbsp. butter 1 tbsp. olive oil 1/2cup finely chopped Pancetta 1 cup heavy cream 4 tbsp. crumbled dried sage or 12 leaves of fresh sage, chopped Place the chicken breast halves on a flat surface and pound lightly with a flat mallet. Sprinkle on both sides with salt and pepper. Heat the butter and oil in a large, heavy skillet and cook the chicken breasts about two minutes. Turn the pieces and cook about three minutes on the other side until there are just cooked through. Do not overcook. Transfer the pieces to a warm platter. Add the Pancetta to the skillet and cook, stirring about one minutes. Add the cream and cook over moderately high heat until reduced to about one cup. Pour the sauce over the breast halves and sprinkle with sage. | 1 cup diced potatoes 4 tbsp. Butter 1/2 cup chopped carrots 1/2 cup celery 1/2 cup onion 1/4 cup green pepper Cook ingredients in Dutch oven until tender but not brown ( about 20 min.). Don’t worry if carrots don’t seem done, they’ll cook longer in the broth. Add 3 cups chicken broth and a dash of white pepper. Simmer for 30 minutes. Blend 2 cups milk with flower and add to mixture. Shred or dice 3 cups (12 oz.) Kraft Old English Cheese (found in slices or jars) and add to mixture. Add 1 Tbsp. parsley. Cook and stir until thick and bubbly. | Cheesy Chowder Pam Walstrom
6: Chocolate Bread Pudding with Brandy Custard Sauce Linda Gilbert 1 ~ 12” loaf of Brioche Bread, cut in to 12 slices 1 Cup Melted Butter 1/2 lb. Bittersweet Chocolate (preferably Callebaut) 3 Cups Heavy Cream l Cup Milk l Cup Sugar 12 Egg Yolks 1 tsp. Pure Vanilla Extract Pinch of Salt Preheat oven to 425 degrees. Brush the bread slices with the melted butter and toast in the oven until brown. Chop the chocolate into rough pieces and place in a bowl over very hot water. Heat the cream and milk in a saucepan and bring almost to a boil. Meanwhile, whisk the sugar and yolks in a large bowl until well blended. Slowly whisk in the cream/milk mixture and slowly strain the mixture and skim off any foam. Add the yolk mixture to the melted chocolate, whisking constantly. Stir in the vanilla and salt. In a baking dish, 9 x 13, arrange the toasted bread in single layer. Pour mixture over bread and push down so bread will absorb the liquid. Cover with plastic wrap and then foil. Punch holes to allow steam to escape. Bake in a water bath at 325 for l hour and 45 minutes, or until liquid has been absorbed and pudding has a glossy look! Cut into squares and serve warm on a puddle of the Brandy Custard Sauce. Serve additional sauce on the side.
7: Brandy Custard Sauce 2 Cups Heavy Cream 1/2 Cup Sugar 4 egg yolks 1 Tablespoon Flour 1 Tablespoon Vanilla Extract 1/4 teaspoon Salt 2 Scoops Vanilla Ice Cream Combine cream and sugar in a two quart saucepan and bring just to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly (do not overcook) until just thickened. Remove from heat and add ice cream stirring until melting. Strain. Add brandy to taste after vanilla sauce is ready. I had the pleasure of making this alongside the chef at the Greenbrier in Sulphur Springs, West Virginia. This is an “OMG” recipe! ENJOY! Linda Gilbert
8: KABOBS (Sauce Mix) | Kentucky High Day Pie | ZIPPY DIP | Julie Hejtmanek | Brown onion and 1 lb. sausage and drain well. Add 1 lb. jar Cheese Whiz 2 tsp. Worcestershire 1 tsp. oregano 1 14oz. can Italian-style chopped tomatoes Simmer 30 minutes to one hour. This is a yummy dip for football tailgates and is good served with Fritos | Julie Smhra | Julie Smhra 1 cup Sugar 1/4 cup Cornstarch 2 eggs beaten 1/2 cup butter, melted 1/4 cup bourbon 6 oz. semi sweet chocolate chips 1 cup pecans, chopped 1- 9 inch pie crust Whipped Cream for Garnish Shaved Chocolate for Garnish Heat oven to 350. Mix sugar and cornstarch and whisk into eggs. Add butter and bourbon and whisk. Stir in chocolate chips and pecans. Pour into pie crust and bake 45-50 minutes. Garnish with whipped cream and shaved chocolate before serving.
9: KrautStrudel with Potato Dough Julie Smhra Filling: 2 lb. ground beef 1 tsp. Worcestershire 1/2 tsp. Pepper head cabbage, chopped 1 medium onion, chopped tsp. salt Make potato dough. Combine meat, cabbage, onion and seasonings, cook until meat is done. Roll out potato dough as if for cinnamon rolls and cut in 5 inch squares. This needs to be fairly thin. Place a tablespoon of meat mixture in center and pinch edges around it. Bake at 350 until done, about 15 minutes. Makes 24 strudels-about 225 calories per serving. (Note: Worcestershire is optional.) Potato Dough 1 pkg. dry yeast 1 cups warm water 2/3 cup sugar 7-7 cups all-purpose flour, divided 2 eggs, beaten 1 cup mashed potatoes (instant are okay) 1 tsp. salt 2/3 cup vegetable shortening Dissolve yeast in water. Stir in sugar, salt, shortening, eggs, potatoes, Stir in 4 cups flour, 1 cup at a time. Mix well until smooth. Knead with enough of the remaining flour to make a smooth dough. Place in greased bowl, turning dough to coat well. Cover tightly and refrigerate at least 8 hours. Punch down. Shape into desired rolls. Place on greased cookie sheet. Cover loosely and let rise until doubled in bulk. Bake at 400 degrees for 25 – 30 minutes. This dough can be used for dinner rolls or cinnamon rolls.
10: KABOBS (Sauce Mix) | Key Lime Pie Olivia Simmons 9" graham cracker pie shell 1 package graham crackers (crushed) 1 stick of unsalted butter (melted) 1/2 c. sugar Mix ingredients in 9" pie shell and press down firmly - set aside Mix: 1 14 oz can sweetened condensed milk 3 egg yolks (no whites) 1/2 c. Nellie & Joe's Key West Lime Juice (only use this brand) Blend until smooth and pour into the pie crust. Bake at 350 degrees for 15 minutes before refrigerating. Before serving, top with whipped cream and serve with lime slices. | Shrimp Wellington. Ray Simmons 1 pkg. Egg roll wraps - cut in half (use moist cloth) 12 large tiger shrimp - peeled & de-veined (use green or uncooked shrimp) Creole or fajita seasoning (sprinkle on shrimp) Use water to moisten wraps & roll shrimp lengthwise Cook in oil on medium heat
11: 2 sticks butter 2 cups flour 4 T. Lemon juice 2 cups sugar 1/2 cup powdered sugar 4 eggs 4 T. Flour 1 tsp. baking powder 1/2 tsp. salt Melt butter and mix with the two cups flour and 1/2 cup of powdered sugar. Pat in a 9 x 13 pan. Bake at 350 for 20 min. In a bowl beat eggs and lemon juice, add 2 cups of sugar, baking soda, salt and 4 T. of flour. Beat well and pour over baked crust while it is still hot. Bake another 25 minutes. Remove from oven and sprinkle top generously with powdered sugar. | Karen Russell | Lemon Squares
12: Red Beans & Rice John & Kristina Dietrich Early in the day: Pour each package of beans into a pan and look for foreign objects, such as rocks, and remove them. Then put the beans in the stock pot with 6 cups of water for each pound of beans. Heat and let boil for 5 minutes. Let soak for an hour. Drain, add back 6 cups of water per pound of beans. Bring back to a boil. Reduce heat to a simmer. Add one tablespoon of Bayou Magic spices for each pound, then add one or two for the pot. Two hours before serving: To thicken the liquid, after beans are tender, remove 4 cups of beans and puree in a food processor. Add puree beans back to pot and stir in well. (If you would like thicker liquid, puree more beans but remember you will have less beans to eat. Add sliced sausage. Keep warm. Serve over rice. Enjoy!! | 1 can whole roma tomatoes or 3 medium-size cans of tomatoes of your choice 4 large carrots,sliced 1 large onion,sliced 1/2 quart chicken broth 1 T. dry basil 1 pint heavy cream 3 oz. olive oil Saute carrots,onions,basil,and olive oil for 10-15 minutes or until soft. Add tomatoes and broth,then simmer for 20 minutes. Puree until smooth in a food processor. Add cream and season to taste with s/p. Enjoy! | ROMA TOMATO SOUP | Klee Zaricky
13: Brisket with Gravy Katie Betsworth Ingredients 1 fresh beef brisket (about 4 pounds) 1/2 teaspoon pepper 1 large onion, thinly sliced and separated into rings 1 can (12 ounces) beer or nonalcoholic beer 1/2 cup chili sauce 3 tablespoons brown sugar 2 garlic cloves, minced 2 tablespoons cornstarch 1/4 cup cold water Directions Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat. Cover and bake at 325 for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm. Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.
14: Chicken and Wine Sauce Catherine Ross | 8-10 chicken breasts 1 can each crem of mushroom soup, cream of celery soup, cream of chicken soup 1 can of sliced mushrooms (I use fresh mushrooms, sauteed) 1 cup white wine 3/4 cup chicken broth 1 stick of butter, melted Mix liquids, including soups and mushrooms in sauce pan, (melting butter first). .... Salt, pepper Bake uncovered at 350 degrees one hour. Paprika on Top. | Zucchini and Tomatoes/sliced between 1/8"and 1/4" thick Saute sliced onions (2lbs) in olive Oil (be generous) with 2 cloves of chopped garlic; spread onions and garlic on bottom of 9x 13 pyrex cass. dish. layer Zucchini and tomatoes(alternating rows), beginning at narrow end of 9x13 dish. Sprinkle olive oil on top of layers...(..generously ) ;Heavy pepper, Parmesan cheese (grated), a bit of a salt and Herbs de Provence .... Bake 400% 45min. to 1 hour. Should be browned on top and "bubbly"... | "Italian" Tian Catherine Ross
15: KABOBS (Sauce Mix) | Potato Chip Dip from the 50’s Meef McBride | 8 oz. Cream cheese 2T. cream 2 T. French dressing 1/3 c. catsup 1 T. grated onion salt Mix and enjoy! Yum! Nostalgia at it’s finest! | Black Bean Salsa Meef McBride | 2 cans black beans (drain) 1 can white corn (drain) 2 cups salsa (pace med.) 2 diced tomatoes 3 avocados (chopped) 2 t. cumin 1/3 c. lime juice 1/2 c. olive oil 1/2 bunch cilantro (chopped) Combine all and let sit in the fridge for several hours before serving.serve at room temp | Sometimes the best recipes are the easiest! 2 pints fresh blueberries 1 cup flour 1 t. baking powder 6 T. melted butter t. cinnamon 1 T. lemon juice 1 cup sugar 1 egg, beaten 1 T. brown sugar Sprinkle blueberries with lemon juice in a 6 x 10 inch baking dish. Mix the flour, sugar, baking powder and egg with a fork in a bowl until crumbly; mixture may be lumpy. Sprinkle over blueberries; drizzle with butter. Sprinkle the top with a mixture of brown sugar and cinnamon. Bake at 350 for 35 – 40 minutes or until golden brown. Serve with vanilla ice cream. | Blueberry Cobbler Meef McBride
16: 1 cup butter or margarine 1 cups brown sugar 2 eggs 1 tsp almond extract 1 1/3 cups flour tsp salt 1 tsp baking soda 3 cups oatmeal 3/4 cup unsalted raw sunflower seed 1/2 cup wheat germ Cream butter with sugar. Beat in eggs and almond extract. Sift together flour, salt and baking soda; stir into creamed mixture. Fold in oats, sunflower seeds and wheat germ. Place teaspoons of dough 2” apart on ungreased baking sheet. Bake 375 degrees for 10-12 minutes. Makes 4 dozen. Enjoy! | Kansas Sunflower Seed Cookies Stuart & Julie Douthett
17: Wizard of Oz Dip Stuart & Julie Douthett 1 can (15 oz) black beans, rinsed and drained 1/2 cup frozen corn, thawed 1 cup finely chopped green pepper cup finely chopped red onion 1 Tbs minced fresh parsley Dressing: 1/2 cup sour cream 1/4 cup mayo 2 Tbs red wine vinegar 1 tsp ground cumin 1 tsp chili powder 1/8 tsp pepper Combine beans, corn, peppers, onion & parsley. Combine sour cream, mayo, vinegar & seasonings. Pour over corn mixture & toss gently. Serve with chips.
18: BLACK BEAN SALSA Beverly Blasing 2-15 oz. Cans of Black Beans (drained & rinsed) 1-16 oz. Can White Shoepeg Corn (drained) 6T. Lime Juice T. Olive Oil 1 tsp. ground Cumin 1/2 C. chopped Onion 1/4 C. chopped fresh Cilantro or about 2T. dried 1/2 tsp. Sea Salt Jalapeno Peppers to taste (chopped) 1 Tomato chopped (you can use a can of Ro-Tel Tomatoes with green Chiles, drained) Combine everything EXCEPT the Tomato Cover & Refrigerate Overnight Add the chopped Tomato just before serving Serve with Tortilla Chips!
19: 2 Cans Great Northern Beans (Undrained) 2 Cans Cannelli Beans (Undrained) 2 Cans Chicken Broth (or use the stock if you boil the chicken) 2 t. Chopped Garlic 1- 4 oz. Can Chopped Green Chiles 1 - 14 oz. Can Williams Tomatoes with Green Chiles - Undrained 1 Can Rotel Tomatoes - Undrained 4 Stalks Celery Chopped 1 Small White Onion Chopped 2 T. Butter 1 Whole Chicken Cooked, Deboned, and cut up 1 t. Cayenne Pepper 1 t. Chile Powder 1 t. White Pepper 1 t. Sea Salt 1 t. Paprika 2 C. Monterey Jack Cheese Shredded Saute onion and celery in butter until soft. Add all ingredients in stock pot or crock pot and heat to boiling. I let this simmer in the rock pot for hours. Stir in cheese Serve hot!!!! | BEAV'S WHITE CHICKEN CHILI Beav Blasing | Main Dish
20: Spaghetti Soup Vicki Francis 2 TBs vegetable oil pound skinless, boneless chicken cut into cubes 1 medium onion 2-3 large carrots chopped 1 stalk celery – finely chopped 2 cloves garlic – minced 4 cups chicken broth 1 (10.75 oz) can condensed tomato soup 1 cup water 2 oz uncooked spaghetti – broken into 1” pieces 2 TBs chopped fresh parsley (optional) Heat 1 TB oil in sauce pan over medium heat – add chicken and cook til browned – remove chicken Stir in remaining 1 TB oil over medium heat and add onion, carrots, celery and garlic – cook for 4 minutes. Constantly stir as not to burn. Stir in broth, soup and water – bring to a boil. Stir in pasta and cook for 10 minutes til pasta is tender Add chicken and parsley – heat through (I usually cook on low heat for about 1 hour to make sure carrots/celery are cooked through) Serves four. Enjoy on a cold North Dakota night! | Soup
21: 1 can whole corn – do not drain 1 can cream style corn – do not drain 1 cup macaroni (raw) 1 cup shredded cheese 1 cube of butter or margarine (cut in pieces) I usually add chicken to complete the whole meal; or can be baked without meat. Turkey or hamburger are also good in this (be sure your meat is cooked before adding). Canned chicken works well with this. Combine all these ingredients and bake at 350 for one hour. | Corn Casserole Vicki Francis
22: HOMEMADE BUTTER-PECAN ICE CREAM Phil Oliver 2 tablespoons butter 1/2 cup coarsely chopped pecans 1 cup packed brown sugar 1/2 cup water 2 eggs 1 teaspoon vanilla extract 2 cups half-and-half 1 cup whipping cream In a small skillet, melt butter. Add pecans. Stir over low heat until pecans are golden brown but not burned; set aside. In a medium saucepan, combine brown sugar and water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Stirring occasionally, simmer gently 2 minutes; set aside. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Beating constantly, immediately pour hot brown sugar syrup in a thin stream over beaten egg yolks. Continue beating until cool and thick; set aside. Stir in vanilla, half-and-half, whipping cream and toasted pecans. Pour into ice cream canister. Freeze in ice cream freezer according to manufacturer’s directions. Makes about 2 quarts.
23: LAYERED TACO DIP Marsha Oliver In a casserole or shallow pan, layer: Frito dean dip Guacamole Dry taco seasoning mix blended with one part mayonnaise, one part sour cream Chopped green onions Chopped black olives Chopped tomatoes Shredded cheddar cheese Salsa Serve with Fritos Scoops (they pick up the most dip without breaking – the perfect dip delivery system!)
24: PUMPKIN ROLL | Marge Schepker | INGREDIENTS 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice DIRECTIONS 1.Beat eggs for 5 minutes. 2.Add sugar, pumpkin, and lemon juice to eggs. Mix well. 3.Mix remaining dry ingredients into the pumpkin mixture. 4.Spread in greased jelly roll pan and top with 1 cup of chopped pecans. 5.Bake for 15 minutes at 375. 6.Once baked, invert onto a dish towel sprinkled with powdered sugar. Roll narrow end of towel and cake. 7.Cool 8.Once cool, unroll, remove towel, add filling mixture, re-roll, and wrap in foil. FILLING DIRECTIONS 1.Beat the filling ingredients until smooth. 2.Spread on cake. ** The pumpkin roll will store well in the freezer for a couple of weeks. | FILLING INGREDIENTS 1 cup powdered sugar 6 oz. cream cheese 4 tablespoons butter teaspoon vanilla | 3/4 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt
25: Brown ground beef with chopped onion in large pot. Drain and return to pot. Add all remaining ingredients. Cook on medium/low heat until heated through. (Approximately 20-30 minutes.) I usually double this recipe. It will make a nice big pot of chili and leftovers are great. It also freezes very well. | ITALIAN CHILI Marge Schepker | 1-1/2 LBS. Ground beef 2 cups water 3/4 cup chopped onion 1-14-1/2 ounce can chopped tomatoes 2-26 ounce jars pasta sauce 4 ounce jar or can of sliced mushrooms 3 beef bouillon cubes 2 tablespoons chili powder 2 teaspoons sugar 4 ounces sliced pepperoni
26: The easiest recipe for entertaining: 3 ingredients Connie Michaelis Toulette’s Potatoes (Toulette was a very popular caterer in Hutch for years. She was known for comfort food!) 2-3 lbs frozen shredded potatoes (not cubed) 1 lb of sharp cheddar cheese 1 quart of whipping cream Salt and pepper In a 9x13 pan layer frozen potatoes and cheese (with cheese on top). You can actually use any flat pan and adjust amount. For a big group I use big, double size baking pan. Salt and pepper the layers Then right before you cook pour on the cream. Let it settle and seep down along the side of the pan it should be approx 1/3 of the way up the side of the pan. If there is not enough liquid, add a little milk until it is 1/3 the way up. So any pan you use you just adjust the amount of the 3 ingredients. Bake covered 350 for 1 hour and uncover for 15 more.
27: Sunday Gumbo Connie Michaelis 1 lb of hot Italian sausage thin sliced 1 lb of cubed skinless chicken breast 2 Tbl of olive oil 1 cup of chopped red pepper, celery, onion (or use 2 pkg of frozen soup veggies) 1 tsp marjoram 1 tsp of thyme tsp garlic powder tsp of cayenne pepper Saute all of the above Add and simmer 14 oz diced canned tomatoes 3 cans (14 oz) chicken broth ( I use water and bullion) 1 cup brown rice Before serving add and cook 10 minutes 1 lb of uncooked clean shrimp 2 cups of frozen cut okra Enjoy with hot crusty bread! Ps you know me, I play with the seasoning. If your sausage is hot, you may not need the cayenne pepper.just keep tasting. Be sure and add the shrimp and okra at the last, they are prettier and fresher looking. Although the soup is good left over.
28: 2 cups cooked chicken (canned is fine) 3/4 C. finely chopped celery 1 1/2 C. halved grapes 1/3 C. sliced green onions 1/4 C. slivered almonds 1/2 C. low fat sour cream 1 C. low fat or fat free mayonnaise 1/4 t. each of celery seed, onion powder and salt 1 t. dried parsley Combine all ingredients. Chill at least one hour. Serve as a main dish salad, or in a sandwich. | Chicken Grape Salad Grace Morrison
29: B | - 51 - | 2 sticks margarine 1/3 C. cocoa powder 1 C. water 2 C. flour 2 C. sugar 2 eggs 1/4 t. salt 1 t. vanilla 1/2 C. buttermilk, or milk with a little vinegar 1 t. baking soda 1 VERY RIPE banana (very important to the success of this cake!) Combine margarine, cocoa, and water in a pan, and bring to a boil. Cool to luke warm. Combine flour and sugar, then combine with cocoa mixture. Mix together the remaining ingredients, then add to the cocoa mixture, and mix well. Bake at 350 degrees in a jelly roll pan 20-30 minutes, or until toothpick comes out clean. Frost while warm with the frosting recipe below: 1 stick of margarine 1/4 C. cocoa powder 6 T. milk 1 pound powdered sugar 1 t. vanilla 1/2 C. chopped nuts Combine first 3 ingredients and bring to a boil. Add powdered sugar and vanilla, and mix very well. Stir in nuts. Spread over warm cake. Note: This was my mother's recipe (thus the name "Lola's Sheet Cake," handed down from her mother. I have brought this cake to several of our gatherings with our good friends! | Lola's Chocolate Sheet Cake Grace Morrison
30: Raspberry Jalapeno Queso Dip | Margaret Carkhuff 1 can black beans--drain, rinse and put on paper towels to remove excess moisture 1 8-oz. package cream cheese, softened Jalapeno Monterey Jack cheese (a big block will do 2 recipes) 1 jar Raspberry Jalapeno Jam Grate the cheese and mix all but cup with the cream cheese. Spread on the bottom of a pie plate. Put the black beans on top in a ring around the outside of the plate. Sprinkle the remaining cheese on top. Bake at 350 until bubbly. Once out of the oven, put the jam in the middle. Serve with tortilla chips or Wheat Thins. | Dip | One-One-One 1 lb hamburger 1 lb Jimmy Dean sausage 1 lb velvet a cheese Brown hamburger--drain Brown sausage -- drain combine in a bowl Cube velvety is a large skillet and start melting add the meat Blend thoroughly... Spread on Pepperidge Farm mini slice bread and/rye Sprinkle lightly with Parmesan Broil on High... Watch till bubbly and edges getting brown | We love you!!! Zims Stan and Brenda
31: Party Sandwiches | 1 package of King’s Hawaiian Rolls 1/2 - 1 lb. good ham deli meat Swiss cheese, thinly sliced 1/2 c. butter, melted 3 T. worcheshire sauce 2 T. mustard 2 T. brown sugar Dash of onion powder 1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. 2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drench each one. 3. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered, or until cheese is melted and bun tops are a bit golden. | Butter-Pecan Sweet Potatoes by Derie Briman | 8 medium sweet potatoes (5 lbs.) 2 Tbsp. olive oil coarse salt 2 Tbsp. butter, cut into small pieces 2 Tbsp. light brown sugar 1/3 c. pecan pieces 1/8 tsp. cayenne pepper 1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt. 2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes. (Note: To make ahead (up to 5 hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe. 3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately. | by Derie Briman
32: Blue Cheese Spread with Walnuts Roger & Karen Viola | 1 lb soft white cheese such as cream cheese or ricotta cheese, at room temperature 5 oz blue cheese such as Roquefort or Gorgonzola, at room temperature 1 tablespoon cognac or Armagnac Salt and ground pepper to taste 12 walnut halves, finely chopped 1 bunch fresh chives, snipped In a bowl, combine the white and blue cheeses and mash together with a fork until smooth. Stir in the cognac or Armagnac and a little salt and pepper. When the mixture is smooth, add the walnuts and chives. Mix again until well blended. Spoon into a serving bowl. Serve with crostini, breadsticks, or fresh vegetables. | Raspberry Sauce Karen Viola 1/3 cup sugar 1 teaspoon cornstarch 1 container fresh raspberries Chambord Liqueur Thaw the berries. Do not drain. Place the berries in a blender container or food processor bowl. Cover and blend or process till berries are smooth. Press berries through a fine-mesh sieve; discard seeds. (You should have about cup sieved puree from each 1 cups berries.) In a medium saucepan stir together sugar and cornstarch. Add sieved berries. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. Add fresh raspberries and raspberry liqueur to taste.
33: Manager by DAY Bartender by NIGHT! This one is for our favorite bartender, ALVIN! “Topless in Kansas” (in a convertible, that is!) Fill glass with crushed ice ADD by layering: (AND Do Not Stir!) 1 oz. white rum 2 oz. pineapple juice 1 oz. sweet n sour 1/2 oz. orange curacao or triple sec 1 oz. dark rum Place a sliced lime on top of drink (lime wheel) Then ~ 1 sugar cube Pour oz. 151 rum over lime and sugar cube STAND BACK ~ light the sugar cube! Fun & Festive! (Gary and I served this at the “Topless Club” outing at the farm) CHEERS! | Linda Gilbert