S: Swank Family Recipes Christmas 2011
BC: Bon Appetit!
FC: The Swank Family | Cooks
1: In loving memory of Charlotte Ann Peterson Swank (Mom, Grandma, Great). Without her recipes, this cookbook would be half its size. Without her commitment to her family, we would not have such a strong foundation. We thank her.
2: Breakfast | Christmas Morning Cinnamon Rolls From the kitchen of: Geemom/Mom/Pat Diehl 1/2 c chopped nuts 3 cans 10-count biscuits 1 t cinnamon (combined with sugar) 1/2 c sugar 1 stick margarine 1 c brown sugar Grease pan. Line the bottom of pan with nuts. Roll each biscuit in cinnamon sugar. Place over nuts. Melt margarine and mix with brown sugar. Pour over biscuits. Bake at 350 for 30-40 minutes. | Christmas Morning Egg Casserole From the kitchen of: Geemom/Mom/Pat Diehl 1 1/2 lb bacon, cooked, drained 9 eggs, beaten 3 c milk 1 1/2 t dry mustard 1 t pepper 4-5 slices of bread, torn into pieces 2 c grated cheddar Mix all ingredients in a greased 9x13 in pan. Bake at 325 uncovered for 1.5 hours | Six Week Bran Muffins From the kitchen of: GG/Grandma/Mom/Edith Diehl 1 15 oz box raisin bran 1 c vegetable oil 3 c sugar 4 eggs beaten 5 c flour 5 tsp soda 2 tsp salt 1 qt buttermilk | Mix raisin bran, sugar, flour, salt and soda. Add beaten eggs, oil and buttermilk. Mix well. Fill greased muffin tins 2/3 full. Bake 14-20 minutes at 400 degrees. This recipe makes a large amount. Can be kept in refrigerator, stored in covered container for 6 weeks and baked as needed. Muffins improve with age. Also more raisins can be added to batter if desired. | Pat and Jack Christmas 1981
3: Cinnamon Baked French Toast From the kitchen of: Becky Gilgour Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge. When you’re ready to bake the casserole, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of casserole. (If you’re using blueberries, sprinkle on before the crumb mixture.) Bake 1 hour. (You can bake for a shorter or longer period of time. The longer you bake, the more firm and crunchy. I prefer it firm and crunchy, so I typically bake for at least an hour, if not more. If you bake for 45 minutes, it has more of a bread pudding consistency.) Scoop out individual servings and top with butter and maple syrup. | Cranberry Pistachio Biscotti From the kitchen of: Holly Diehl Preheat oven to 300 degrees. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, and then beat in the eggs. Combine flour, salt, and baking powder, gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.Divide the dough in half. Form 2 logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky, so wet hands with cold water to handle dough more easily. Bake for 35 minutes in preheated oven, or until logs are light brown. Remove from oven and set aside for 10 minutes. Reduce oven heat to 275 degrees.Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes. Cool and enjoy. | French Toast: 1 loaf Crusty Sourdough Or French Bread 8 whole Eggs 2 cups Whole Milk 1/2 cups Whipping (heavy) Cream 3/4 cups Sugar 2 Tablespoons Vanilla Extract | Topping: 1/2 cups All-purpose Flour 1/2 cups Firmly Packed Brown Sugar 1 teaspoon Cinnamon 1/4 teaspoons Salt 1 stick Cold Butter, Cut Into Pieces Blueberries (optional) | 1/4 cup light olive oil 3/4 cup white sugar 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 eggs 1 3/4 cups all-purpose flour | 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups pistachio nuts | Tip for cutting butter into flour: work with frozen butter!
4: Christmas 1980 | Christmas 1977 | Christmas 2004
5: Appetizers | Crab Dip From the kitchen of: Pam Palmour 1/2 lb MD crab meat 1 pkg cream cheese (8 oz) 1/2 c sour cream 2 T mayo 1 T lemon juice 1 1/4 t Worcestershire sauce 1/2 t dry mustard 1 pinch garlic salt 1 T milk 1/4 c cheddar cheese Mix all together except for crab and half of the cheese. Fold crab in. Sprinkle the other half of the cheese on top. Bake at 325 until born and bubbly, about 30 minutes. | Hot Pizza Dip From the kitchen of: Jenny McGann 1 8oz cream cheese, softened 1/2 tsp dried oregano 1/2 tsp dried parsley 1/4 tsp dried basil 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese 1 cup pizza sauce pepperoni In a small bowl mix together cream cheese, oregano, parsley and basil. Spread mixture in the bottom of a greased 9 inch pie plate(microwavable) Sprinkle 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with pepperoni. Cover and microwave for 5 minutes. Serve hot. | Baked Brie From the kitchen of: Jenny McGann Brie cheese-- not a little tiny one 1tube of crescent rolls or tube of bread sticks Raspberry preserves Cut top covering off the cheese and then put it in a pie plate, one you will want to serve it in. Cover the sides with the dough, have a little extra at the top. Spoon on the preserves, don't go to edges. Top with more dough. Press edges together so that they seal. Can brush with egg or butter to make it golden. Bake at 350 for about 30 min. Don't let get too brown. Serve with nice crackers | Christmas 2005
6: Crabbies From the kitchen of: Geemom/Mom/ Pat Diehl 1 stick margarine 1 jar Old English Cheddar Spread 1 1/2 T mayonnaise 1/2 t garlic salt 6-7 oz crab meat 6 English muffins Bake 5-10 minutes at 350 | Sweet Chicken Bacon Wrap From the kitchen of: Jenny McGann 1 1/2 lb boneless skinless chicken cut in 1 in. cubes 1 (1lb) package bacon~cut into 3rds 3/4 c packed brown sugar 2T chili powder~I usually use more Preheat oven 350. Wrap each chicken cube in bacon, secure with toothpick. Stir brown sugar and chili powder. Dredge chicken in mixture. Put in sprayed broiler pan(I usually use disposable~easier to clean) Bake for 30-35 minutes until bacon is crisp. Broil if needed | Mix cereal, nuts and pretzels in large pot. Melt chocolate. Add oil to chocolate. Pour chocolate mixture over all the cereal, nuts and pretzels. Coat well. Spread out on wax paper and let dry about an hour. Pick up and break into bite size pieces. Can freeze. | Nuts and Bolts From the kitchen of: GG/Grandma/Mom/Edith Diehl 1/2 box (2 cups) each – wheat chex, corn chex, rice chex, cheerios 2 c tiny pretzel sticks (broken in half) 1 pack Spanish peanuts (or other nuts) Mix in large roasting pan Melt a stick of oleo, 1/2 c oil, 1/2 c planters oil, 1 heaping tbsp Beaumond seasoning (this is a Spice Island product), rounded tsp garlic salt, 6 shakes Worcestershire sauce. Pour this over cereals and bake at 200 degrees for 2 hours, stirring through every 15 minutes. | White Trash From the kitchen of: Joan Diehl 1 1/2 to 2 lbs white chocolate (4 cups) 2 tbsp vegetable oil 3 c wheat, rice, and corn chex 3 c cheerios 3 c thin pretzels (broken) 1 can mixed nuts (1 cups) | Christmas 1977
7: Christmas 1991 | Christmas 1985
8: Salad | Yummy Salad From the kitchen of: GG/Grandma/Mom/Edith Diehl 1 head lettuce in bite sized pieces 1/4 c finely chopped onion Salt 11/2 c Hellman's mayonnaise 1-11/2 c grated Parmesan cheese 1 tsp sugar 1 box frozen peas 3-4 tomatoes, cut in pieces 4 hard cooked eggs sliced 1/2 lb bacon, fried and crumbled Layer salad--lettuce, onion, celery. Sprinkle with salt. Add peas. Spread on mayonnaise. Shake cheese over mayo. Sprinkle sugar over top. Add slices of eggs, pieces of tomatoes, bacon over top. Cover and refrigerate overnight or at least 6 hours. Never stir | Chicken Salad Waldorf From the kitchen of: Joan Diehl 1 1/2 c mayonnaise 1/2 tsp salt 2 tsp Worcestershire sauce 3 1/2 c cooked chicken chunks 2 c diced red apples – do not peel 1 c diced celery 1/2 c chopped nuts In large bowl combine mayonnaise, salt and Worcestershire sauce. Add chicken chunks, etc. Mix well. | Pretzel Salad Recipe From the kitchen of: Ashley Diehl First layer: 2 c coarsely crushed pretzels 3/4 c melted margarine 3 tbsp sugar Second layer: 1 (8 oz) pkg cream cheese 1 c sugar 2 c whipped topping (small container) Third layer: 1 lg pkg (6 oz) strawberry flavored gelatin 2 c boiling water 1 (10 oz) box frozen strawberries Preheat oven to 400 degrees. Put the first layer in a 9x13x2 pan. Bake 8 minutes. Remove to cool. Second layer – beat sugar into cheese, stir in whipped topping. Spread over cooled pretzels. Third layer – mix gelatin, boiling water an strawberries together and set aside 10 minutes Pour over cheese mixture; chill thoroughly. | GG's 91st Birthday 2004
9: German Potato Salad From the kitchen of: Geemom/Mom/Pat Diehl Fry 6 slices of bacon--remove from pan and drain Saute 3/4 c chopped onion Blend in: 2T flour 1-2 T sugar 11/2 tsp salt 1/2 tsp celery seed dash of pepper Cook until smooth and bubbly. Remove from heat. Add 3/4 c water and 1/3 c vinegar. Boil stirring constantly. Boil 1 min carefully and cut up potatoes and crumbled bacon. At Christmas I usually do 1 and 1/2 of this recipe. | Watergate Salad From the kitchen of: GG/Grandma/Mom/Edith Diehl 1 large cool whip 15 1/2 oz crushed pineapple and juice 1 package royal pistachio instant pudding 1/2 c small marshmallows 1/2 c black walnuts Mix gently with fork. | Cauliflower Salad From the kitchen of: Joan Diehl Layer the following: 1 head lettuce, torn in bite size pieces 1 head cauliflower, separated into pieces 1 large onion, sliced 1 lb bacon, cooked and crumbled 1/2 - 3/4 c mayonnaise 1/2 – 3/4 c grated cheese Set overnight or for at least 3 hours. Toss just before serving! | Pasta Salad From the kitchen of: Geemom/Mom/Pat Diehl (A variation of GG’s Linguine recipe) 1 box Spiretti 1 bottle Zesty Italian Salad Dressing 1/2 jar Salad Supreme Mozzarella Cheese- cut in chunks Black Olives-sliced Cucumber, broccoli, whatever you chose Combine all ingredients | Christmas 1996 | Rumor has it that a food writer in Chicago in 1975 dubbed a pistachio pudding recipe (originally marketed by Kraft Foods) “Watergate Salad” to generate more interest. After all, the Watergate scandal was big news at the time.
10: Thankgiving 2010 | Matt and Zina's Wedding 2004 | Christmas 2003 | Thanksgiving 2006
11: Casseroles/ Side Dishes | Sweet Potato Casserole From the kitchen of: GG/Grandma/Mom/ Edith Diehl 1 can (1 lb 1 oz) vac packed sweet potatoes – not candied 1/2 c sour cream 1 egg yolk 1/2 t salt 1/4 t mace 3/4 c mini marshmallows Heat oven to 350. Combine all but marshmallows. Beat on medium until smooth. Pour into buttered 1 qt casserole dish. Top with marshmallows. Bake at 30 minutes or until golden brown. | Sweet Potatoes From the kitchen of: Sally Diehl 8 nice size sweet potatoes, boil and cool 2 eggs, beaten 1 c evaporated milk 1 c suger 1 stick butter 2 tsp vanilla Peel potatoes. Mash potatoes, add all ingredients. Place in well-greased 9x11 dish. Topping 2 c dark brown sugar 2/3 c flour 1/2 c melted butter Bake at 350 degrees uncovered for 40 minutes. | Sweet Potatoes From the kitchen of: Sharonlee Diehl (double for Thanksgiving) 3 c mashed sweet potatoes 1 c sugar 2 eggs 1 tsp vanilla 1/2 c canned milk 1 stick margarine Topping 1 c brown sugar 1/3 c flour 2/3 c margarine or butter 1 c nuts Mix all ingredients and pour into 2 quart buttered dish. Mix topping until crumbly. Sprinkle on top. Bake at 350 degrees for 30 minutes. | Thanksgiving 2010 | Although it is sometimes called a yam, the sweet potato is not in the yam family, nor is it closely related to the common potato
12: Broccoli Casserole From the kitchen of: Geemom/Mom/Pat Diehl 4 pkg frozen broccoli spears Cook as directed, except cut cooking time in half. Place in 13x9x2 ungreased baking dish. Prepare cheese sauce and pour over broccoli. Sprinkle crumb toping over top. Bake until hot and bubbly at 350 degrees, approximately 30 minutes. Cheese sauce Melt 1/2 c margarine or butter. Stir in 1/2 c Bisquick. Cook over medium heat until smooth and bubbly, stirring constantly. Stir in 2 c half and half, 1 c milk, 8 oz cheddar cheese, 2 tsp soy sauce, 1/2 tsp salt, 1/2 tsp pepper. Heat to boiling, stirring constantly. Boil and stir one minute. Crumb topping Mix 1 1/4 c Bisquick and 1/2 tsp dried dill weed. Stir in one egg until crumbly. | Broccoli Casserole From the kitchen of: Sylvia Diehl 2 pkg chopped broccoli, cooked and drained 1 c cooked rice 8 oz cheese whiz 2 beaten eggs 1 can sliced water chestnuts 1 can cream of mushroom Crumbs or grated cheese Mix all ingredients together and sprinkle the top with crumbs or cheese. Bake at 350 degrees for 35-45 minutes. Good prepared ahead and baked before serving. | Broccoli Corn Bake From the kitchen of: Pam Palmour 1 box Chicken N A Biskit crackers 3 T butter 1 10 oz. pkg frozen broccoli cuts, thawed 1 can (15 1/4 oz) whole kernel corn, drained 1 can (14 3/4 oz) cream-style corn Crush crackers. Melt butter and combine with crackers. Reserve 1/2 cup of cracker mixture for topping. Mix the remaining cracker mixture with the vegetables. Transfer to a greased 1 1/2 qt. baking dish. (I double the recipe and use a 9 x 13.) Bake at 350 degrees for 30-35 minutes or until bubbly and top is golden brown.
13: Night Before Mashed Potatoes From the kitchen of: Sally Diehl 8-10medium potatoes, peeled 1 - 8 oz cream cheese Salt and pepper to taste 1 c sour cream Butter Seasoned salt Boil potatoes until done. Drain while hot, mash and add cream cheese and sour cream. Add salt and pepper to taste. Place in a buttered 9x13 pan. Dot generously with butter and sprinkle with seasoned salt. Cover with foil and refrigerate until ready to bake. Bake uncovered at 325 degrees for 25 minutes (may take longer). Serves 8-10. | Vegetable Medley From the kitchen of: Patrick Gilgour 2 cans shoepeg corn, drained 1 can cream of celery soup 2 cans French cut green beans , drained 1 c. sour cream 1/2 c. grated cheddar cheese 1/2 c. onion, chopped 1/2 c. melted oleo 1/2 c. celery, chopped 1 c. sliced almonds 1 can cream of mushroom soup 1 c. crushed Ritz crackers Combine vegetables, soups, sour cream and cheese. Place in 9x13” pan. Sprinkle with Ritz crackers, oleo & almonds. Bake at 350o for 45 minutes. | Christmas 1981
14: Christmas 2009
15: Seafood Soup From the kitchen of: Pam Palmour 2 t butter 1 carrot (chopped) 1 stalk celery (chopped) 1 small onion (chopped) 1 can cream of shrimp 1 can cream of celery 1 can cream of potato 1/2 can milk 4 pieces bacon 1/4 t cayenne pepper 1 1/2 t Worcestershire sauce 1 t dry parsley 1/2 t pepper 1/2 t seasoned salt 1/4 lb scallops 1/4 lb shrimp 1 can (7.5 oz) clams w/juice Melt butter. Sautee veggies until tender. Add all ingredients except seafood. Heat – not to boiling. Stir in seafood (raw). Reduce heat and simmer for 20 minutes. | Sweet Potato Stew From the kitchen of: Zina Diehl 3 tbsp best quality olive oil 2 c sweet onion, chopped 3 cloves garlic, minced 3/4 c low sodium vegetable or chicken stock 1/2 tsp turmeric 1 tsp cinnamon 3/4 tsp curry powder 1/4 tsp cumin 1/4 tsp ground nutmeg 1/4 tsp garam masala 3/4 tsp sea salt 3/4 tsp freshly ground black pepper 4 sweet potatoes, peeled and cut into 2 in cubes 1 large red bell pepper, seeds and ribs removed, coarsely chopped 1 purple eggplant, cubed 2 chicken breasts, cooked and cut into 1 in cubes 2 c canned chickpeas, rinsed and drained 3 c canned, diced plum tomatoes 3/4 c raisins fresh cilantro leaves for garnish Heat olive oil in large saucepan. Place onions and garlic in heated oil and cook, covered, until translucent, about 8 minutes. Remember to add a little chicken stock to keep vegetables from sticking. Stir in all spices. Continue cooking for 3 minutes. Add all vegetables and cooked chicken and bring to a boil. Reduce heat to a simmer and cook for 5 more minutes. Add chickpeas, tomatoes, and raisins. Simmer until sweet potatoes are tender. Ladle into bowls and garnish with chopped cilantro before serving. | Soup/ Stew
16: Bean Soup with Ham Bone From the kitchen of: GG/Grandma/Mom/Edith Diehl Put bone in large pot. Cover with water and add 1 can whole tomatoes, 4 sliced onions, 4 stalks celery, carrots, lima beans. Cook 2-3 hours. When beans are soft, add peas, green beans, corn, 6-8 peppercorns and bay leaves or 1 tsp cracked pepper. Mash about 1/4 of beans to thicken soup. Joan’s variation of Bean Soup with Ham Bone (a little easier to follow) 2 cans whole tomatoes 1 can tomato paste 2 cans stewed tomatoes 4 onions sliced 4 carrots chopped small 4 stalks celery chopped small 1 bag lima beans, soaked overnight 1 bag frozen peas (about 2 cups) 1 bag frozen corn (about 2 cups) 1 bag chopped frozen green beans (about 2 cups) 2 tsp cracked pepper Put the bone in a bit pot and cover with water. Add the whole tomatoes, onions, celery, lima beans, stewed tomatoes, and tomato paste. Bring to a boil and then cook on low 2-3 hours. When beans are soft, add peas, green beans, corn and cracked pepper. Take the ham bone out. Cut the meat off and put the meat back in the pot. Bring to a boil and cook on low for another hour. | Christmas 1991
17: Easy Vodka Sauce From the kitchen of: Jenny McGann 2T butter 2T olive oil 2 cloves garlic 1/2 cup vodka 2 cups heavy cream 1 can crushed tomatoes hot pepper sauce Melt butter and oil in medium pan. Saute garlic. Flame vodka. Add heavy cream. Add tomatoes and hot sauce to taste. Let simmer at least 1/2 hour or as long as you like. I usually double and freeze | Linguine From the kitchen of: GG/Grandma/Mom/Edith Diehl 1 box linguine 1 8 oz bottle zesty Italian dressing (Kraft) 1/2 jar or 1 oz McCormick salad supreme seasoning 1 can ripe olives in halves or thirds | Chicken Spaghetti From the kitchen of: Becky Gilgour 3 boneless, skinless chicken breasts, thawed 3 cups Dry Spaghetti, Broken Into Two Inch Pieces 2 cans Cream Of Mushroom Soup 2 cups Grated Sharp Cheddar Cheese 1/4 cups Finely Diced Green Pepper 1/4 cups Finely Diced Onion 2 cups Reserved Chicken Broth From Pot 1 teaspoon Lawry's Seasoned Salt 1/8 teaspoons (to 1/4 teaspoon) Cayenne Pepper Salt And Pepper, to taste 1 cup Additional Grated Sharp Cheddar Cheese Boil chicken and shred. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). | Pasta/Pizza
18: Pizza Pockets From the kitchen of: Becky Gilgour premade pie crust (each rolled pie crust makes 3 pizza pockets) spaghetti (or pizza) sauce fresh mozzarella cheese pepperoni egg white Spread some pie crusts out. Use a pizza cutter to divide the crusts into six parts each. Spread a little spaghetti sauce on each piece. Put a hunk of fresh mozzarella cheese on half of the pieces. Put some pepperoni on the other halves. Lay the halves on top of each other. Fold over the edges to make little pockets. Vent the tops with a knife. Coat each with a little bit of egg white. Bake at 350 degrees until golden brown, 20 minutes or so. | 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese | World's Best Lasagna From the kitchen of: Abbie McGann | In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Serves 12.
19: Lasagna Bolognese From the kitchen of: Judy D’Agostino Ragu 1/4 cup extra-virgin olive oil 2 medium onions, finely chopped 1 carrot, finely chopped 4 stalks celery, finely chopped 5 cloves garlic, sliced 1 pound veal, ground 1 pound pork, ground 4 ounces pancetta, ground 1 8-ounce can tomato paste 1 cup milk 1/2 cup white wine 1 teaspoon fresh thyme leaves Salt and freshly ground black pepper Béchamel: 5 tablespoons unsalted butter 1/4 cup flour 3 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg Lasagna: 3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed (try using pre-cooked lasagna noodles!) 1 cup freshly grated Parmigiano-Reggiano Oil for brushing Rag:u: In a large heavy-bottom saucepan, heat olive oil. Add onion, carrot, celery, and garlic, and sweat over medium heat for about 5 minutes, until vegetables are translucent. Add veal, pork, and pancetta to the vegetables, and brown over high heat, stirring to keep the meat from sticking together. Add the tomato paste, milk, wine, thyme, and 1 cup water, and simmer over medium-low heat for 1 to 11/2 hours (if the ragu becomes too thick, add a little more water). Season to taste with salt and pepper, and remove from heat. Béchamel: Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg. Assembly: Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: ragu, pasta, béchamel, and grated cheese (saving about 1 cup béchamel for last topping), making 3 to 4 layers of pasta, finishing with ragu, béchamel, and 1/4 cup of the Parmigiano-Reggiano sprinkled over the top. Bake in the oven for 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from the oven, allow to cool for 20 min., slice, and serve. Serves 6-8 | October 2007
20: Maryland's distinctive way of eating hard shell crabs is often misunderstood by outsiders. Traditionally, crabs are steamed in rock salt and Old Bay Seasoning, a favored local all-spice manufactured in Baltimore for decades. The crabs are eaten on tables spread with old newspaper or plain brown wrapping paper. The meat of the crabs is extracted with the use of wooden mallets, knives, and one's hands. Cold beer, thrown on the crabs during the steaming process and available afterwards, is also said to be a must. | "It’s very simple - call crab place, pick up crabs, empty crabs onto table. Serves 12 or more people." John Diehl | Christmas 2007 | Summer 2007
21: Package of 8 crescent rolls 3 oz cream cheese 3 T butter, melted 3 T milk 2 c chicken – 4 breasts (shredded) salt and pepper Seasoned croutons, crushed | Meat/Fish | 2/3 c butter 1/2 c bread crumbs 2 tbsp grated Parmesan cheese 1 tsp each basil and oregano 1/2 tsp garlic salt 1/4 tsp salt 2 chicken breasts – skinned and boned 1/4 c chopped parsley | Perry Hall Chicken From the kitchen of: GG/Grandma/Mom/Edith Diehl 3-4 chicken breasts (cooked and cubed) 1 c chopped celery 1 c cooked rice 3/4 c mayonnaise 1 can undiluted cream of chicken soup 1 tsp minced onion Cook chicken with onions and celery tops, salt and pepper to taste for flavor. Cool and cube. Mix lightly with cooked rice, celery, mayonnaise, cream of chicken soup and onion (to taste). Pile into 1 1/2 qt casserole and leave in refrigerator overnight or for several hours. Bake at 350 degrees for 30-35 minutes until bubbly. | Chicken Crescent Roll Ups From the kitchen of: Pam Palmour | Mix chicken, cream cheese, milk, salt, pepper. Press crescent roll triangles together to make rectangles. Put chicken mixture into crescent rolls. Roll in butter and then roll in croutons. Bake at 350 for 1/2 hour. | Country Chicken Kiev From the kitchen of: Geemom/Mom/Pat Diehl | Preheat oven to 375 degrees. In 2 qt pan, melt butter. On waxed paper combine rest of dry ingredients. Dip chicken in butter then bread crumbs to coat. Place in ungreased baking dish. Bake 50-60 minutes or until golden brown. Add parsley to butter. When chicken is browned pour approximately 1/2 c butter over it. Return to oven for 5 minutes or until sauce is hot. Serve with remaining butter spooned over it.
22: Chicken Supreme From the kitchen of: Judy Farrall 2 boxes Uncle Ben’s Long Grain and While Rice – regular, not fast cooking 2 pkg Purdue Short Cut Chicken Strips – original or roasted, not flavored 1/4 c olive oil 1 small onion, diced 1 can chicken broth 2 cans cream of chicken soup 2 small cans button mushrooms (optional) 1 small jar diced pimentos (optional) Salt and pepper 1/4 c parsley flakes Cook both boxes of rice according to direction on stovetop, not microwave. In large pan, sauté diced onions in olive oil until soft. Add broth and cream of chicken soup and stir. Add mushrooms and pimentos and stir. Season with salt, pepper, and parsley flakes and stir. Add chicken strips, stir and simmer. When rice is finished, combine the two mixtures, stir and simmer for about 3 minutes. Spray a 9x13 dish with Pam, and put the chicken and rice into it. Cover. Bake at 350 for 45 minutes. Or – after you cover it, you can put it in the refrigerator to bake later on or the next day. If you do this, bake for about an hour or until hot and bubbly. Can also be frozen after it’s baked. Slow Cooker Chicken and Dumplings From the kitchen of: Becky Gilgour 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced Chicken broth 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth to cover. Cover, and cook for 5 to 6 hours on High. About 60 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
23: Meatballs From the kitchen of: Jenny McGann 2lb ground chuck 1/2 lb ground pork 2 cups Italian bread crumbs 3 eggs 1 cup milk 1 cup fresh parsley-1/2 cup dried 1/2 cup grated parmesan 1 T olive oil 2 cloves garlic 1 onion, minced Place all ingredients in a large bowl and mix thoroughly. Let stand 1/2 hour. Shape into medium sized meatballs. Fry gently in olive oil until lightly browned or place on cookie sheet and bake for 1/2 hour at 350 degrees. I like to double this and freeze some for later. | Meatballs From the kitchen of: Sally Diehl Bag of meatballs, thawed and browned 1 12 oz bottle chili sauce 1 10oz jar grape jelly Combine chili sauce and grape jelly in a medium saucepan (or electric skillet). Stir well until jelly is melted. Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally. Serve hot meatballs with toothpicks out of a skillet or crockpot or chafing dish set on low to keep warm. Makes about 5 dozen 1” meatballs, depending on size. | Meatloaf From the kitchen of: Geemom/Mom/Pat Diehl Mix 2 lb ground beef with 2 eggs. Sprinkle with onion salt, garlic powder and Romano (or Parmesan) cheese. Add 1/2 c dried bread crumbs (I don't measure but think I use more than that) and 2 pieces of bread soaked in milk and mashed. Mix all ingredients together. If too wet add more bread crumbs. Shape into a loaf. Top with slices of bacon overlapping slightly. Cover entire loaf. Bake at 350 or until bacon is done. | Put in bottom of large pot and just cover with water. Cook for 30 min. Remove kielbasa from pot. To water left in pot add 2 lb bag of sauerkraut (drained) and 1 small cabbage, shredded. Reduce heat to simmer. Saute 1 large chopped onion in oil until translucent. Thicken and brown with flour. Use juice from sauerkraut pot to finish gravy--add to pot of sauerkraut when gravy is done. Slice kielbasa and add to pot. Simmer approximately 1 hr. Add 1/2 tsp salt and freshly cracked pepper. Add some of the reserved sauerkraut liquid if needed. | Sauerkraut and Kielbasa From the kitchen of: Geemom/Mom/Pat Diehl | 1/2 to 2 lb rope kielbasa | During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "Liberty cabbage" for the duration of the war.
24: Sensational Sausage - Try It, You'll Like It! From the kitchen of: Don Palmour Sliced Bread (whole wheat, white, or multi-grain) Sausage (Jimmy Dean Original or Owens Original or equivalent) Swiss Cheese (for variation) Flour Butter/Margarine Green Giant Niblets Corn Libbys Green Beans Lipton/Knorr Butter Noodles Option for Sissies: Cream Gravy Mix Preparation: Cook sausage slices over medium/high heat in pan until well-done (do not drain grease) Lower heat, then add flour to sausage grease and cook until browned being careful not to burn (if flour becomes charred, revert to sissy mode and use the gravy mix) Gradually add milk to flour/grease mixture to make gravy - gradually add and mix until gravy is desired consistency. Heat corn in pan with butter - season with black pepper to taste. Heat green beans in pot with butter (optionally add bacon slice) Prepare Butter Noodles in pot according to package directions (believe it or not, it is not necessary to add the butter that is called for in the instructions). Cook toast in toaster or oven. Serving: Place 2-3 sausage slices on top of toast and cover with gravy. Serve with noodles, green beans and corn on side. Variation -- 1 minute Sausage and Swiss Sandwich: Buy precooked Jimmy Dean sausage patties. Heat two patties in microwave for 1 minute. Place on toast with swiss cheese slices. Serve with favorite chips or veggie slices. | Pork From the kitchen of: Andrea Diehl 2.5 to 3 lb lean boneless pork 1/2 c tomato ketchup 2 tbsp Dijon style mustard 4 tbsp brown sugar 3 cloves garlic crushed 1 tbsp Worcestershire sauce 3 tbsp red wine vinegar 1/2 tsp liquid smoke flavoring 1/2 tsp salt 1/2 tsp pepper Cook on low in crockpot for 8-12 hours | Pulled Pork From the kitchen of: Sally Diehl 3 - 4 lb pork loin salt and pepper to taste 2 cups cider vinegar 2 teaspoons sugar 1/2 cup ketchup crushed red pepper to taste Tabasco Sauce Sprinkle pork with salt and pepper and put in slow cooker. Pour vinegar over meat. Sprinkle sugar on top. Cover and cook on low for 8 hours. Remove pork from cooker and shred meat. In bowl mix together ketchup, red pepper, tabasco sauce and 1/2 cup vinegar-sugar drippings. Stir in shredded meat. Serve on sandwich rolls with cole slaw.
25: Grandpa Diehl's Baked Planked Carp From the kitchen of: GG/Grandma/Mom/Edith Diehl Select only choice carp, 5-6 lbs. Procure good hardwood plank, 2x8x10, quartered white oak is best. Be sure carp is well split from belly to head, scale and clean well. Place on plank split side down. Salt and pepper well. Place in over at 350 degrees. When carp is nice and crisp and evenly browned, throw away the Carp and eat the plank! | Christmas 1956 Joan, Geedad, GG Mark, Dennis, Judy
26: Dessert | Angel Kisses From the kitchen of: Pam Palmour 2 egg whites 1/8 t cream of tartar 1/8 t salt 1 t vanilla 3/4 c sugar 1 c chocolate chips 1/2 c chopped nuts (if desired) Combine egg whites, cream of tartar, salt, and vanilla. Beat until soft peaks form. Continue beating. Add sugar slowly, a small amount at a time. Beat until soft peaks form. Fold in chocolate chips and chopped nuts if desired. Drop by teaspoonfuls onto brown paper on a cookie sheet. Bake 25 minutes at 300. Do not overbake. Allow to cool 3 min. before removing. | Chocolate Chip Cookies From the kitchen of: Pam Palmour 1/4 c butter, melted 3/4 c brown sugar, firmly packed 1 egg 1 1/3 c bisquik 1 t vanilla 6 c semi-sweet chocolate chips Bake at 350 for 10 min. | Pumpkin Chocolate Chip Muffins From the kitchen of: Becky Gilgour 3/4 c sugar 1 1/2 c flour 3/4 t baking powder 1/2 t baking soda 1 t pumpkin pie spice 1/4 t salt 1/4 c oil 2 eggs 1/4 c water 3/4 c canned pumpkin (1/2 of 15 oz can) 1/2 c chocolate chips I typically double this so I don’t have half a can of pumpkin left but sometimes you can find smaller cans. Preheat oven to 400 degrees. Grease 12 medium muffin tins. Mix all ingredients with hand mixer. Bake 20-25 minutes. | One Step Pound Cake From the kitchen of: GG/Grandma/Mom/Edith Diehl 2 1/4 c flour 2 c sugar 1 tsp baking soda 1 1/4 tsp vanilla or almond extract 3 eggs 1 c butter or margarine, softened | Heat oven to 325 degrees. Combine all ingredients in large bowl. Mix with electric mixer until smooth. Bake in bundt or tube pan that has been greased or sugared. Bake for at least 1 hour and 15 minutes. | Did you know... you can combine 1 c milk and 1 tbsp vinegar for buttermilk
27: Chocolate Candy From the kitchen of: Ashley Diehl 1 cup whole blanched almonds 1 tsp butter or margarine 1 lb chocolate (1/2 lb white and 1/2 pound milk, or whichever you prefer) Place butter and almonds in a 9” glass pie plate and mix up. Cook on high in microwave for 4-5.5 minutes or until almonds are toasted. Stir two times while cooking. Then set aside. Place chocolate wafers in microwave safe bowl and cook on high for 2.5-3 minutes until soft (use two bowls if using two different chocolates). Stir almonds into chocolate and pour onto a wax paper lined baking sheet. Spread out to desired thickness and refrigerate until set. Break into pieces and serve. You can get chocolate wafers in all flavors at Michaels Craft Store. If using white chocolate and milk chocolate, mix almonds with milk chocolate only and pour white chocolate over the top and smear so you don’t lose the white chocolate swirls. | German Apple Cake From the kitchen of: GG/Grandma/Mom/Edith Diehl For cake: 1 c salad oil 3 eggs 2 c sugar 1 t vanilla 2 c flour 2 t cinnamon 1 t baking soda 1/2 t salt 1 c nuts 4 c sliced apples Beat oil and eggs until frothy. Add sugar and vanilla. Blend well. Add flour, cinnamon, baking soda, and salt. Fold in nuts and apples. Bake at 350 for 1 hour. For icing: 1 1/2 t butter 3/4 c powdered sugar 1 t vanilla 3 oz cream cheese Blend well and spread on cake as soon as it comes out of the oven. | Mrs. D’s Caramel Brownies From the kitchen of: Judy D’Agostino 5 oz evaporated milk German Choc Cake mix 1/2 cup melted margarine 1 1/2 cup nuts 16 oz choc chips Caramels Melt caramels with 1/3 cup of the milk. Mix remainder of the milk, mix and margarine. Put 1/2 mixture into 9x12 pan and bake 6 minutes at 350. Sprinkle with nuts, choc chips and caramel. Top with tsp of cake mix spread sprinkle with remaining nuts. (This part is tricky and messy) Bake at 350 for 30 minutes | Peanut Butter Balls From the kitchen of: Sally Diehl 2 sticks margarine, melted 2 c graham cracker crumbs 1 c ground nuts 1 c peanut butter 1 tsp vanilla 1 lb box powdered sugar Mix all ingredients together by hand in a large bowl. Form into little balls the size of quarters. Place on wax paper lined cookie sheet. (May freeze at this point and place in plastic bag to chocolate dip later.) Melt together in double boiler: 1 large package (REAL) chocolate chips 1/3 cake paraffin wax Dip cookie balls in chocolate using either a teaspoon or by holding balls on toothpick. Keep chocolate mixture warm over hot water. Place on foil to set. Store in cookie tin. Makes 70-80.
28: Black Bottoms From the kitchen of: GG/Grandma/Mom/Edith Diehl First bowl: 1 8 oz cream cheese 1 egg 1/3 c sugar 1/8 tsp salt Beat well until blended. Add 1 c mini chocolate chips, blend by hand. Second bowl: 1/3 c oil 1 tsp vanilla 1 1/2 c sifted flour 1 c sugar 1 tsp baking soda 1/4 cup coco 1 c water 1 tbsp vinegar Beat until smooth. Fill small cupcake papers 1/2 tbsp chocolate mix and 1/2 tbsp white mix on top. It is essential that you use small pans. Bake at 350 degrees for 20 minutes. Makes about 4 dozen. | Hawaiin Coffee Cake From the kitchen of: GG/Grandma/Mom/Edith Diehl Cream 2 eggs with 1/2 c sugar with beaters Measure 1 c flour, 2 tsp baking soda and add to egg mixture Add 20 oz can crushed pineapple including juice, 4 oz coconut, 1 cup chopped nuts Grease but no flour a 9x13 pan. Pour batter in. Bake at 350 degrees for 35-40 minutes. If brown and sides of cake recede, remove. Icing 1/4 c butter 3/4 c confectioner’s sugar 2 tsp vanilla 8 oz cream cheese Spread on cool cake and refrigerate. | Lattice Top Apple Pie From the kitchen of: Jenny McGann 1 ready made pie crust 1/2 c unsalted butter 1TFlour 1/4 c water 1/2 c white sugar 1/2 c brown sugar 8 Granny Smith apples peeled, cored and sliced Preheat oven 450 degrees. Melt butter in saucepan. Stir in flour to make a paste. Add water, sugars and bring to a boil. Reduce temp and let simmer. Place bottom crust in pan. Fill with apples mound slightly. Cover with lattice work of crust. Gently pour sugar/butter mixture over crust. Pour slowly so it doesn't run off. Bake 15 minutes in preheated oven. Reduce temp to 350 degrees. Continue to bake 35 – 45 minutes, until apples are soft. | Christmas 2007
29: Dad’s World Famous Cheese Cake From the kitchen of: Geedad/Dad/Jack Diehl Crust: 2 c graham cracker crumbs 4 tbsp sugar 2-3 slices butter (tbsp = slice!) Butter sides and bottom of pan. Work all three ingredients until moistened. Pack mixture in bottom and sides of pan. Filling: 2 large packages of cream cheese (8 oz size) 1 c sugar 4 eggs 1 tsp vanilla 1 pint sour cream Mix sugar and cheese until smooth. Blend in eggs, one at a time. Add vanilla and blend. Add sour cream and blend. Place in preheated oven at 350 degrees for 30 minutes. Turn oven off and allow cake to stay in oven for an additional 2 hours. Refrigerate until cold. Sprinkle with excess crumbs – save some out! | Bishop’s Bread From the kitchen of: GG/Grandma/Mom/Edith Diehl 1 1/2 c sifted flour 1 1/2 tsp baking powder 1/4 tsp salt 2/3 c chocolate chips 2 c chopped nuts 1 c chopped dates 1 c halved candied cherries 3 eggs 1 c sugar Sift flour, baking powder, salt. Stir in chocolate chips, nuts, and fruit. In large bowl, beat eggs and add sugar gradually. Fold flour mixture into egg mixture. Pour into 5x10x3 in loaf pan which has been greased and lined on bottom with heavy waxed paper. Bake 1 1/2 hour at 325 degrees. Cool in pan on wire rack. | Better than (Anything) Cake From the kitchen of: Jenny McGann 1 box german chocolate cake mix(or devils food) 1/2 can sweetened condensed milk 6 oz caramel sauce 3 bars chocolate covered toffee bars~heath bar 1 8oz cool whip Bake cake as per box in 9X13 pan. Cool 5 minutes. Make slits across top of cake don't go through to the bottom. In a sauce pan over low heat, combine milk and caramel. Stir until smooth. Slowly pour over warm cake; sprinkle with candy bars (save a little to put on top of cake) Let cake cool completely, top with cool whip. Sprinkle with the rest of candy and swirls of caramel. Refrigerate and serve from pan. | 7 Layer Bars From the kitchen of: Pam Palmour 1 stick melted butter 1 cup graham cracker crumbs 1 cup coconut 1 cup chocolate chips 1 cup butterscotch chips 1 cup pecans – pieces 1 can sweetened condensed milk Layer ingredients in 9x13 casserole dish, in that order. Bake at 350 for 25-30 minutes (until lightly browned).
30: Cinnamon Crepes with Peaches and Cream Cheese From the kitchen of: Anjela Palmour Crepes Combine flour, sugar, salt, and cinnamon in a large bowl. Place milk, butter, water and eggs in another bowl and whisk together well. Pour liquid ingredients SLOWLY into dry ingredients combining with a whisk. You want to combine slowly to prevent lumps from forming. The butter should be almost liquid. Let it rest for at least an hour.. Heat a griddle on medium heat. Pour a scant 1/4 cup batter onto griddle. Swirl with the back of a spoon. Cook about 1 minute. Carefully lift the edge of crepe with a spatula to test for doneness. Turn crepe over, and cook 30 seconds or until center is set. Place crepe on a towel, cool completely. Repeat with remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking. Makes about 18 crepes. Filling 1 cup powdered sugar 1 cup low fat cottage cheese 8 oz pkg low fat cream cheese 2 t fresh lemon juice, divided 3 1/2 cups peaches, peeled and sliced 1 t granulated sugar 3/4 t almond flavoring 8 cinnamon crepes (above) 3 T almonds, sliced (optional) Placed powdered sugar, cheeses, and 1 1/2 t lemon juice in a food processor. Process until smooth. Spoon mixture into a bowl and chill for 1 hour. Combine remaining 1/2 t lemon juice, peaches, granulated sugar, and almond flavoring in a bowl. Toss gently. Let stand 15 minutes and toss again gently. Place one crepe on a serving plate. Spoon 1/4 cup cheese mixture in the center of the crepe, roll up. Top crepe with 1/2 cup peach mixture and sprinkle with 1 t almonds if desired. Serve immediately. Makes 8 servings. | Chocolate Toffee Bites From the kitchen of: Joan Diehl 1 1/2 packs of saltine crackers (Usually there are four packs in a box.) 1/2 cup sugar 1 t. vanilla 1 bag chocolate chips Cover a cookie sheet with foil. Line with one layer of saltine crackers. It may take a few more or less than 1 1/2 packs. Melt butter and combine with sugar and vanilla. Pour butter mixture over crackers and spread to edges. Bake at 350 degrees for 8 minutes. Remove from oven and immediately cover with chocolate chips, spreading to cover crackers as they melt. Put in fridge until hard. Break into bite sized pieces and serve. | 1 1/3 cups milk 2 T butter, melted 2 T water 2 eggs | 1 1/2 cup flour 1/3 cup sugar 1/2 t cinnamon pinch of salt
31: McGann Family Irish Soda Bread. From the kitchen of: Ryan McGann 5 cups of flour 2tsps baking soda 1/2 tsp of salt 1 tsp baking powder 1 1/2 cup of sugar 2 tbsp butter (softened) 2 eggs 2 cups of raisins 2 cups of butter milk Mix all ingredients together gradually; when adding butter work in with fingers; when adding butter milk make a well and add mile a little at a time. In a greased bunt pan. bake at 350 degrees for about 1 hour or until done. Test for doneness in the middle you can use a skewer. Don’t over cook. | Berger cookies are a kind of cookie that enjoys immense popularity in Baltimore and surrounding Maryland. They are made from vanilla wafers covered in a chocolate cream that resembles fudge. Originally brought from Germany to Baltimore by George and Henry Berger in 1835, they are now produced and sold by DeBaufre Bakeries. | Christmas 2007
32: Beverages | Beer Margaritas From the kitchen of: Holly Diehl 1 (12 oz) can frozen limeade concentrate 12 oz tequila (White) 12 oz 7 Up 12 oz beer (Corona Extra) Pour limeade, tequila, 7 up, and beer into a large pitcher. Stir until well blended and limeade has melted. Add plenty of ice and garnish with lime wedges. ENJOY!!! | Frappuccino Punch From the kitchen of: Pam Palmour 10-12 cups strong brewed coffee 1 cup sugar 1/2 gallon of coffee ice cream, melted 1/2 gallon chocolate milk 1 t vanilla Dissolve sugar in coffee. Refrigerate overnight or until cold. Add ice cream, chocolate milk and vanilla. Top with whipped cream if desired.