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Andrea's Cookbook

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Andrea's Cookbook - Page Text Content

S: Let's Get Cookin'!

BC: “No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” -Laurie Colwin, Gourmet Magazine | A Gift For Your Wedding Shower August 21, 2010

FC: Let's Get Cookin'! | A collection of family recipes from our tables to yours

1: "The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society, except the minuet.” -Judith Martin, a.k.a. "Miss Manners" | "Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal." -Julia Child

2: Mashed Potatoes by: Ruth Ellen Nutter Yukon Gold potatoes Onion Powder Garlic Powder Salt Pepper 1/2 cup stick margarine Half & Half Peel potatoes. Add potatoes along with a few good shakes of onion powder and salt to pan of water. Boil until potatoes are fork tender. Pour off all the water. Mash potatoes with potato masher. Add margarine and continue mashing. Add onion powder, garlic powder, salt & pepper to taste. Add Half & Half with mixer until creamy. Garnish with margarine and pepper.

3: Curried Beef Cubes by: Sharon Bailiff 2 lbs stewing beef, cubed 1/3 cup flour 1/3 cup shortening 1 large onions, sliced 1 garlic cloves, minced 1 (16 ounce) can tomato sauce 2-3 tsp curry powder Coat beef cubes with flour in ziploc bag. Heat shortening in skillet and sauté beef. Combine all ingredients in crockpot. Cook on low for 8 hours.

4: Super Nachos by: Alison Kippel Pico de Gallo Salsa: 4 vine ripe tomatoes, chopped 1 jalapeño pepper, seeded and finely chopped 1 small white onion, chopped 1/4 cup cilantro leaves, finely chopped (can use parsley) Salt Beef and Beans Topping: 1 Tbsp extra-virgin olive oil 1 pound ground sirloin 2 cloves garlic, chopped 1 small onion, chopped 1 jalapeño pepper, seeded chopped 1 tsp salt 1 1/2 tsp dark chili powder 1 1/2 ground cumin, half a palmful 2 tsp cayenne pepper sauce, 1 15oz can black beans, drained Cheese Sauce: 2 Tbsp butter 2 Tbsp all-purpose flour 2 cups milk 2 1/2 cups pepper jack cheese, shredded | Arrange a mixture of 2 varieties of corn chips on a very large platter. Combine salsa ingredients in a bowl and set aside for flavors to marry. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low. In a medium sauce pot, melt butter and add flour to it. Cook 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour cheese sauce evenly over chips and top evenly with beef and beans and the salsa. Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

5: Additional toppings: Sour cream Chopped scallions Chopped black olives Diced pimento Sliced avocado, with lemon juice Hot pepper sauces

6: Texas Caviar by: Elizabeth Nutter In large bowl, mix together: 2 cans black beans, drained and rinsed 4-6 ears fresh corn, blanched and cut off cob 2 Roma tomatoes, chopped 1 large avocado, chopped 1 small onion, chopped fine 1/8 cup cilantro Dressing: 3 Tbsp red wine vinegar 3 Tbsp lime juice 6 Tbsp olive oil 1/2 tsp salt 1/2 tsp ground black pepper 1/2 tsp garlic powder 1/2 tsp chili powder 1 tsp dried oregano 1 1/2 tsp ground cumin few dashes of hot sauce (optional) Mix well. If you leave the avocado pit in the mixture, it will prevent the avocado from going bad too quickly.

7: Chicken Ring by: Gretchen VanSickle 1 cup mayonnaise 2 Tbsp Dijon mustard 1 tsp dried parsley 1 Tbsp onion, finely chopped 4 medium boneless, skinless chicken breasts, cooked 1 Tbsp bacon bits 1 cup finely shredded Swiss cheese, divided 1 8 oz packages crescent rolls 1 large plum tomatoes, thinly sliced Shredded lettuce Preheat oven to 375. Combine mayo, mustard, parsley and onion in bowl. Shred chicken in separate bowl. Add bacon, 3/4 cup cheese and 1/3 cup mayo mixture. Mix well. Separate crescents into 8 triangles. Arrange triangles in a circle on a cookie sheet or pizza pan. Wide ends overlapping in the center and points toward the outside. Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points up over filling and tuck under wide ends of dough at center of ring. Filling will not be completely covered. Place 1 tomato slice over filling between openings of the ring. Bake 20-25 minutes or until deep golden brown. Remove from oven and immediately sprinkle with remaining cheese. Fill small bowl with remaining mayo mixture and place in center of ring. Arrange lettuce around bowl in center of ring.

8: Chicken Pot Pie by: Ruth Ellen Nutter 1 cup cooked chicken, cut up fine 1 can cream of potato soup 1 can cream of chicken soup 1 can Veg-All Lite, drained 1 Tbsp milk 2 Pillsbury pie crusts (in the red box) Preheat oven to 400. Mix the above ingredients together in a bowl. Lay a pie crust in the bottom of a pie plate. Fill with mixed ingredients. Lay second pie crust on top, pinching edges around plate rim to seal. Poke hole in top crust with fork to vent. Bake for 1 hour until brown.

9: Cottage Potatoes by: Alison Kippel 3 large Idaho potatoes 1/4 cup (1/2 stick) butter 1 cup cottage cheese 1/2 onion, diced Salt and pepper Paprika Preheat the oven to 350 degrees. Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.

10: Crunchy Cheesaroni by: Elizabeth Richards 1 1/2 lbs ground beef, browned & drained 1 box elbow macaroni, cooked & drained 1 can tomato soup 1 can cream of mushroom soup 1 16 oz pkg shredded cheddar jack cheese 1 large can French fried onions (divided into 3 parts) Mix meat, soups, and macaroni. Put 1/2 in pan, sprinkle with part of cheese and part of onions, another layer of the same. Bake at 350 for 25 minutes, take out of oven and top with last of the onions and bake for 5 more minutes. Yummo!

11: White Bean Chicken Chili by: Bette Nutter 14 oz can chicken stock 48 oz jar Great Northern Beans 1 large onion, chopped 2 cups Half & Half 1/2 cup butter 1/4 cup flour 1 1/2 tsp chili powder 1 1/2 tsp ground cumin 1/2 tsp onion salt 1/2 tsp pepper 2 4-oz cans chopped chilies 3 medium boneless, skinless chicken breasts, cubed 1 1/2 cup Monterey Jack cheese 1/2 cup sour cream Bake chicken breasts in oven wrapped in foil with half of the seasonings on them. In skillet, cook onions in 2 Tbsp butter over moderate heat until softened. In 6-8qt kettle, melt remaining butter over low heat and whisk in flour. Cook the roué, whisking constantly for 3 minutes. Stir in onion and gradually add stock and milk, whisking constantly. Bring mixture to a boil and simmer for 5 minutes. Add remaining chili powder, cumin, salt and pepper. Stir in beans, chilies and the cooked chicken. Add cheese and heat thoroughly on moderately low heat. Stir in sour cream. Serve with salsa and tortilla chips.

12: Green Bean Casserole by: Sharon Bailiff 1 (10 3/4 oz.) can Cream of Mushroom Soup 3/4 cup milk 1/8 tsp. black pepper 2 cans French style green beans 1 1/3 cups FRENCH'S® Original French Fried Onions Water Chestnuts, chopped (optional) Mix soup, milk and pepper in bowl. Stir in beans, water chestnuts and 2/3 cup French Fried Onions. Pour into baking dish. Bake at 350 degrees for 30 min. or until hot. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

13: Chicken Waikiki Beach by: Gretchen VanSickle 6 boneless skinless chicken breasts 1/2 cup flour 1/3 cup oil 1 tsp salt 1/4 tsp pepper 1 1lb 4 oz can sliced pineapple 1 cup sugar 2 Tbsp cornstarch 3/4 cup cider vinegar 1 Tbsp soy sauce 1/4 tsp ginger 1 chicken bouillon cube 1 large green pepper, sliced in circles Preheat oven to 350 degrees. Wash chicken, pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet, add chicken a few at a time and brown on all sides. Remove to shallow baking pan. Sprinkle with salt and pepper. Drain pineapple into a colander over a 2 cup measuring cup. Add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is tender. Serve with white rice and cooked carrots.

14: Three Bean Salad by: Sharon Bailiff 1/2 tsp salt 1/2 cup vinegar 1/3 cup oil 1/3 cup sugar 2 cans green beans, drained 1 can yellow beans, drained 1 can kidney beans, drained 1 small onion, sliced thin Mix salt, vinegar, oil and sugar well. Pour over drained beans and let set over night.

15: Kahlua Cake by: Bette Nutter 1 box yellow cake, without pudding 6 oz pkg instant chocolate pudding mix 1/2 cup granulated sugar 1 cup vegetable oil 4 eggs 1/4 cup Vodka 3 - 4 Tbsp Kahlua 3/4 cup water Glaze: 1/2 cup powdered sugar 1/3 to 1/2 cup Kahlua | Grease and flour a 12" bundt pan. In a large mixing bowl, combine cake, pudding mix, sugar, oil and eggs. Blend well. Add liquid ingredients. Beat 4 minutes at medium speed. Pour into prepared pan. Bake at 350 for 55-60 minutes or until toothpick in center comes out clean. DO NOT OVERBAKE. Invert cake onto plate. Poke holes in cake with fork. Pour glaze over warm cake. Cool. Sprinkle with powdered sugar.

16: Chocolate Bundt by: Bette Nutter 1 box chocolate cake mix 1 can Coconut Pecan frosting 4 eggs 1 cup milk 2/3 cup oil 1/2 cup chopped pecans Add eggs, milk and oil to cake mix. Mix with fork. Add the frosting to the batter, 1/3 at a time with mixer on low speed. | Grease and flour bundt pan. Spread chopped nuts on bottom of pan. Pour batter over nuts. Bake 55-60 minutes at 325. Cool about 15 minutes and remove from pan.

17: Rhubarb Crumb Pie by: Sharon Bailiff 2 cups chopped rhubarb Topping: 2 Tbsp flour 1/2 cup brown sugar 1 egg, beaten 1/2 cup butter 1 cup sugar 3/4 cup flour 1 tsp vanilla Blend into coarse crumbs in food Combine above ingredients. processor. Sprinkle over rhubarb Place in unbaked pie shell. mixture. Bake at 425 for 15 minutes, (or 8x8 glass baking dish for reduce heat to 350 and bake for Rhubarb Crunch). 30 minutes.

18: Peanut Butter Banana Oatmeal Cookies by: Gretchen VanSickle 1 cup all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup brown sugar 1/2 cup sugar 2 Tbsp butter, room temp 1 large egg 1/2 cup peanut butter 1 medium overripe mashed banana 1 1/2 cups quick-cooking rolled oats (not instant) Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats. Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers. Bake for 10-12 minutes, until cookies just begin to turn golden around the edges. Cool on a wire rack.

19: Frozen Limeade Pie by: Alison Kippel 2 cups graham cracker crumbs 1/4 cup sugar 7 Tbsp butter, melted Limeade filling: 1 (12-ounce) container whipped topping, thawed 1 (14-ounce) can sweetened condensed milk, chilled 1 (6-ounce) can frozen limeade concentrate, defrosted 1 Tbsp lime zest Candied lime peels, for garnish Preheat oven to 350 degrees. In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely. In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.

20: Banana Bread by: Sharon Bailiff 1/2 cup oil 1 cup sugar 1 tsp soda 3 mashed bananas 2 eggs 2 cups flour 1/4 tsp salt 1/2 cup chopped walnuts (optional) Mix oil, eggs and sugar together. Add flour, salt and soda. Mix well. Add bananas and nuts. Put into lined pans. Bake 40-45 minutes at 350 degrees.

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  • By: Gretchen V.
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About This Mixbook

  • Title: Andrea's Cookbook
  • Theme for Mixbook Scrapbookers
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  • Started: almost 8 years ago
  • Updated: almost 8 years ago