S: The Joy of Cooking
FC: JOY | the | of cooking
1: This Cookbook is in memory of Joy Starr Wife, Mother, Grandmother, Aunt, Sister and friend.
2: Dressings & Dips Balsamic Vinaigrette Dressing Catalina salad Dressing Red Wine Vinaigrette Salsa Strait from Heaven Main Dish Bavarian Post Roast Enchiladas Wheat Germ Cornbread Mostaccoli & Sauce Spanish Rice Texas Style Spanish Rice Beef & Barley Soup Beverages Hot Apple Cider Lemonade & Limeade Sweet Mango Tea Desserts Apple Walnut Cake Blondies Chocolate Zucchini Cake Oatmeal Cranberry Chocolate Chunk Cookies Old fashioned Gingersnaps Peach Cobbler | Contents
3: Dressings & Dips
4: Balsamic Vinaigrette Dressing 1 cup olive oil 1/2 cup balsamic vinegar 3 to 5 cloves garlic, minced 3 tbsp Parmesan cheese Salt Pepper Directions Whisk all ingredients together, gradually adding the olive oil. Add salt and pepper to taste. You can also substitute ground mustard for the Parmesan cheese for a zingier taste.
5: Catalina Salad Dressing 1/2 cup apple cider vinegar 1/2 cup olive oil 1/2 cup ketchup 1/2 cup sugar 2 tbsp grated onion 1 tbsp lemon juice 1/2 tsp dry mustard 1/2 tsp paprika 1/2 tsp salt Directions Mix all ingredients in a container, and shake well. We always put it in a mason jar, and used it that way. This goes really well as a dressing on taco salads!! | "The friends we meet on the path of life make the trip worth while."
6: Red Wine Vinaigrette 1/3 cup extra virgin olive oil 1/4 cup red wine vinegar * *Joy used Colavita brand 1/2 tsp salt 1/2 tsp course ground pepper 1 tsp sugar 1/2 tsp dry mustard 1 clove of garlic Optional: fresh chopped basil Directions Combine all ingredients and whisk thoroughly until blended. Adjust seasonings as needed. Makes 1 cup. | Life brings simple pleasures to us every day. It is up to us to make them wonderful memories. ~Cathy Allen
7: Salsa Straight From Heaven 1-29 oz can whole tomatoes 1 can regular Rotel 1 can Mexican Rotel 1 bundle fresh Cilantro Garlic salt (fresh garlic is better) Optional: fresh chopped jalapeños or onions. Directions Drain most of the juice from Rotel and tomato cans. In a blender, add whole tomatoes, both cans of Rotel, a fist full of Cilantro and good amount of garlic. Add any additional ingredients and use the pulse button on the blender to mix together. Anything more than that will lead to a salsa drink!
8: Tops & Dips..............................................p.3 Balsamic Vinaigrette Dressing Catalina salad Dressing Red Wine Vinaigrette Salsa Strait from Heaven Main Dish Bavarian Post Roast Enchiladas Mostaccoli & Sauce Spanish Rice Texas Style Spanish Rice Wheat Germ Cornbread Soup Beef & Barley Soup Beverages Hot Apple Cider Lemonade & Limeade Sweet Mango Tea Desserts Apple Walnut Cake Blondies Chocolate Zucchini Cake Oatmeal Cranberry Chocolate Chunk Cookies Old fashioned Gingersnaps Peach Cobbler | Main Dish
9: Bavarian Pot Roast 1 boneless chuck pot roast (about 3 pounds) 2 tbsp cooking oil 1 1/4 cups water 3/4 cup beer or beef broth 1-8 oz can tomato sauce 1/2 cup chopped onion 2 tbsp sugar 1 tbsp vinegar 2 tsp salt 1 tsp ground cinnamon 1 bay leaf 1/2 teaspoon pepper 1/2 teaspoon ground ginger Cornstarch and water optional Directions In pan, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat, cover and simmer until meat is tender, usually about 2 to 3 hours. Remove meat, discard bay leaf. You can use cornstarch and water to thicken the juices.
10: Enchiladas 1 pound hamburger meat Flour tortillas* *Mama Coronado’s preferred 1 medium onion, chopped 1 pound shredded cheddar cheese* *Joy used Bongaards1/2 1 tsp chili powder Sauce 1 can (15 oz) tomato sauce 3 tsp cornstarch 1 tsp chili powder 1 tsp oregano 1 tsp garlic powder 1 tsp cumin Optional: up to 2 tbsp sugar Directions In a skillet, brown hamburger with chopped onions. Add chili powder, oregano, garlic powder, cumin, chopped tomato, salt and pepper to taste. Sauce On low heat, mix tomato sauce, can of water and cornstarch until thickened. Add chili powder, oregano, garlic powder and cumin. Add sugar. Prepare Cook tortillas in oil on fry pan for 10 seconds each side. Then lay flat in foil lined cookie sheet. Pour sauce over each enchilada. Add grated cheese on top. Bake at 300 degrees for 15-20 minutes. I personally have never gotten to try these, but Greg says they were very delicious. | 1 tsp oregano 1 tsp garlic powder 1 tsp cumin 2 tsp cooking oil Salt and pepper to taste Optional: 1/2 tomato, chopped
11: Wheat Germ Cornbread 1 cup unbleached flour 1 cup wheat germ 1 cup cornmeal 1 tsp salt 1/4 cup honey 5 tsp baking powder 4 medium eggs 1 1/2 cup milk 1/3 cup melted butter Directions Combine flour, wheat germ, cornmeal, salt and baking powder. Stir. Beat eggs, and then add milk and honey. Stir. Blend wet ingredients into dry mix just until moistened. Generously butter and lightly flour a 9x4 loaf pan and fill with batter. Bake at 400 degrees for 45 minutes. This was always good with butter and honey on top!! | It's The Little Things In Life That Matter
12: Mostaccioli Using the Mostaccioli sauce on the next page add: 1 pound mostaccioli 1 egg, beaten 15 ounces ricotta cheese 8 ounces shredded Mozzarella cheese 1/2 cup freshly grated Romano cheese Directions Preheat oven to 375 degrees. Cook and drain pasta. Brown the sausage and drain. Mix pasta, sausage and spaghetti sauce, set aside. In a bowl, combine egg, ricotta and Mozzarella cheese. In a 13 x9x2 baking pan or 2 to 3 qt casserole dish, spread of the pasta mixture, then layer with all the cheese mix, the add remaining pasta mix. Bake covered for 40 minutes. Top with Romano cheese. Bake another 5 minutes, or until cheese is melted. As most of you know, this was a great family meal, and it was usually ALL gone by the time everyone started heading home. Joy usually would have a fresh loaf of bread and a really great salad to go along with this meal. I only hope we can all enjoy making this as much as Joy did!
13: Mostaccioli Sauce 1 1/2 pounds ground chuck 1 to 2 tbsp olive oil 1/2 cup chopped green pepper 3 tbsp instant minced onion* *Joy probably added her own chopped 1/2 pound sweet Italian sausage 1/4 pound hot Italian sausage 2 cans canned tomatoes* *2-12 oz cans should be fine 2 cans tomato paste (small ones) 3 tsp sugar 1 1/2 tsp salt 1/2 tsp basil leaves 1/2 tsp oregano 1/4 tsp crushed red pepper 1/4 tsp garlic powder Directions Brown the beef and sausage in hot oil. Add green pepper and onion. Let cook for 5 minutes. Blend in all other ingredients. Cover and simmer for about an hour.
14: Spanish Rice 1/4 cup oil 1 cup brown rice 1 chopped onion 1 clove of fresh garlic 1 tsp salt 1 tsp ground cumin 8 oz can tomato sauce 1 green pepper chopped 2 cups water Directions In a skillet add oil and rice. Brown the rice. Add onion, garlic and can of tomato sauce and heat thoroughly. Add green pepper and 2 cups of water. Add in salt, cumin and remaining tomato sauce. Bring to a boil. Reduce heat and simmer, covered, about 20-25 minutes or until liquid is absorbed. Add cilantro just before serving.
15: Texas Style Spanish Rice 1/4 cup chopped onion 1/4 cup chopped green pepper 2 tbsp cooking oil 1 cup uncooked long grain rice 1/2 cup tomatoes with green chilies 1/4 teaspoon turmeric 1 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder 2 cups water 2 to 3 tbsp chopped fresh cilantro, optional Directions In a skillet, sauté onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro just before serving. Joy made this to go along side chicken and beef tamale’s that were given to her. So very good!
16: Tops & Dips..............................................p.3 Balsamic Vinaigrette Dressing Catalina salad Dressing Red Wine Vinaigrette Salsa Strait from Heaven Main Dish Bavarian Post Roast Enchiladas Mostaccoli & Sauce Spanish Rice Texas Style Spanish Rice Wheat Germ Cornbread Soup Beef & Barley Soup Beverages Hot Apple Cider Lemonade & Limeade Sweet Mango Tea Desserts Apple Walnut Cake Blondies Chocolate Zucchini Cake Oatmeal Cranberry Chocolate Chunk Cookies Old fashioned Gingersnaps Peach Cobbler | Beverages
17: Fresh Squeezed Limeade / Lemonade 1 cup fresh squeezed lemons or limes 1 cup sugar 5 cup water Ice | Hot Apple Cider 2 quarts apple cider or juice Juice from 1 orange Juice from 1 lemon 2 cinnamon sticks 1/2 tsp whole cloves Directions Warm it up on the stove and serve. I remember having this during the holidays. | Sweet Mango Tea 4 Family size Luzianne tea bags 3 Lipton Herbal mango tea bags 1 cup sugar Directions Bring 1 quart of water to a boil. Add tea bags and remove from heat. Cover and sit for at least 5 minutes. Remove tea bags and add sugar to brewed tea. Stir until melted. Add to 3 quarts cold water and stir. Makes one gallon of very delicious tea!
19: Beef and Barley Soup 1 tbsp cooking oil 2 pounds beef short ribs 2 medium onions, coarsely chopped 3 large carrots, sliced 3 celery stalks, sliced 1 can (28 ounces) whole tomatoes with liquid, chopped 2 quarts water 4 chicken bouillon cubes 1/3 cup medium pearl barley Directions Heat the oil over medium heat. Brown the beef. Add onions, carrots, celery, tomatoes, water and bouillon and bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley, simmer for close to 1 hour or until barley is done. I remember eating this for the first time at their house, and found a bone in the soup. She said that’s the best way to get the flavor in the soup! So feel free to cook the bones in the soup too!!
20: Each memory we keep with care means future happiness to share.
22: Apple Walnut Cake 3 eggs beaten 2 cups sugar cup vegetable oil 2 tsp vanilla extract 2 cups all purpose flour **Joy always used Spelt flour** 2 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 4 cups diced unpeeled apples 1 cup coarsely chopped walnuts Cream Cheese Frosting 2 packages (3 oz) cream cheese, softened 1/2 cup butter 1 confectioners’ sugar 1/2 tsp vanilla extract Directions In a large bowl, beat together eggs, oil and vanilla. Combine flour, baking soda, cinnamon, nutmeg and salt; mix into matter. Fold in apples and nuts. Spread into a 13x9x2 baking pan. Bake at 325 degrees for 50-60 minutes. Frosting Combine all ingredients; whip until smooth and spread over cooled cake. Top with extra walnuts.
23: Blondies 1 1/2 cup brown sugar 1/2 cup softened butter 1 1/3 cup quick oats 1 cup whole wheat flour or white flour 1/4 cup water 2 eggs 2 tsp vanilla 3/4 tsp baking soda 1/2 tsp salt 1/2 cup chocolate chips 1/2 cup pecans Directions In a large bowl, cream the butter and sugar. Add remaining ingredients and mix well. Add mix to a 8x8 pan. Bake at 300 degrees for 35 minutes. Cut into bars and enjoy! This dessert was always something Joy loved to make. They were usually always available when you went to the house!
24: Chocolate Zucchini Cake 2 cups sugar 2 cups organic spelt flour** **or un-bleached white flour** 3 eggs 3/4 cup butter 2 tsp vanilla 1/2 cup milk Directions - Cream the butter with mixer till light and creamy. Add sugar to butter and continue creaming. Add eggs, one at a time to butter and sugar, mix well. - Combine vanilla, milk, and grated zucchini - Combine flour, baking soda, baking powder, salt, cinnamon and cocoa - Add the wet and dry ingredients alternately to the butter sugar egg mixture. Mix on medium speed just until all ingredients are blended. - Add nuts, and stir in with spatula or spoon. - Pour mixture into a greased and floured cake pan. Bake at 350 degrees for 45-60 minutes. Frosting Joy always made the chocolate frosting recipe from the Hershey’s Cocoa Powder can. If you use this recipe, you will need more milk, confectioners’ sugar, and more butter. Some preferred she add confectioners’ sugar to the top of the cake instead of frosting. Just another variation | 2 cup finely grated zucchini (2 to 3) 1 tsp baking soda 2 tsp baking powder 1 tsp salt 1 tsp cinnamon 1/2 cup Hershey’s Cocoa Powder Mix Optional: 1 cup nuts (walnuts or pecans are best)
25: Oatmeal Cranberry White Chocolate chunk Cookies 2/3 cup butter, softened 2/3 cups brown sugar 2 large eggs 1 1/2 cup old fashioned oats 1 1/2 cup flour (spelt) 1 tsp baking soda 1/2 tsp salt 1-6 oz package of Crasions 2/3 cup white chocolate chunks Optional: macadamia nuts, white/chocolate chips, or other nuts Directions In a large bowl, beat butter and sugar together. Add eggs, and mix well. Combine oats, flour, baking soda and salt in a separate bowl. Gradually add to butter/sugar mix; mixing well. Stir in dried cranberries, white chocolate chunks, macadamia or other nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes about 2 dozen. These were always in the freezer!
26: 2 | Old Fashioned Gingersnaps 3/4 cup butter 1 cup sugar 1 egg 1/4 cup molasses 2 cups all purpose flour 2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground ginger Additional Sugar Directions In a large bowl, cream the butter and sugar. Add egg and molasses; beat well. Add the sugar, flour, baking soda, salt, cinnamon, cloves and ginger together. Stir. Gradually add the dry ingredients to the wet ingredients. Mix well. Roll into 1 balls and dip into sugar. Place about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until surface cracks.
27: THE BELLY RULES THE MIND | Peach Cobbler 1/2 cup butter (1 stick) 1 cup cake or all purpose flour 1 tsp baking powder 1/2 tsp salt 1 cup milk 1 cup sugar 2 cups sliced peeled peaches Directions Preheat oven to 350 degrees. Place the butter in a 13x9 inch baking dish and melt in the oven. Mix flour, baking powder and salt in a large bowl. Stir in milk and sugar to form batter. Remove the dish from the oven. Pour the batter into the baking dish and spoon peaches and the juices evenly over the batter. Bake until the batter rises and browns on top. About 30 minutes.