Up to 40% + 15% Off! Up to 40% Off + 15% Off Everything! Code: LOVE20 Ends: 1/27 Details

  1. Help
Up to 40% + 15% Off! Up to 40% Off + 15% Off Everything! Code: LOVE20 Ends: 1/27 Details

Mike and Talia's cookbook

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Mike and Talia's cookbook - Page Text Content

S: Family Recipes Cookbook

FC: 2011 | Mike and Talia's Family Recipes Cookbook

1: This Cookbook is inspired by all of the talented cooks in the family.

2: Coast Toast Brockton Villa Restaurant | 1 loaf soft french bread, sliced to 1" 1 quart whipping cream 10 eggs 3/4 cups orange juice 1/2 cup sugar pinch of salt 2 Tbsp. vanilla 3 Tbsp. orange flavoring Combine ingredients and put over bread. Coat both sides. Cover and refrigerate for at least 1 hour. Spread griddle with butter and cook the soaked bread until golden brown. Then bake at 450 degrees for 5-7 minutes until puffy like a souffle. | Coast Toast Brockton Villa Restaurant | I got this recipe when I worked at Brockton Villa Restaurant. I remember making it for the family when we went "camping" to Big Bear and Lake Arrowhead. I used Gran Marnier as the orange flavoring. Everyone loved it! This recipe is pretty easy to make, but you need to eat it right away or it will deflate. Dust with powdered sugar. Mmmm! ~ Becky

3: Paula Deen's Artichoke Rice Salad Submitted by Aunt Jane | 1 6.9-ounce package chicken flavor Rice-a-Roni 1 6-ounce jar marinated artichoke hearts, chopped 1/2 cup mayonnaise 1/2 cup green bell pepper, chopped 3 or 4 green onions, green and white parts, chopped 12 - 14 pimento stuffed olives, sliced 1 tsp. curry powder Salt and pepper to taste In a skillet sprayed with vegetable oil, brown the Rice-a-Roni. DO NOT add butter or oil as package directs. Add the water the directions require and the seasoning packet, and complete preparations according to package directions. Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and mayonnaise to combine. Add the green pepper, green onions, olives, curry powder, salt and pepper to taste, and mix together. Add the artichoke mixture to the Rice-a-Roni mixture and gently stir. Chill and serve.

4: Grandma Noreen's Company Potatoes | 2 pounds of frozen country style potatoes 1 medium onion, diced 2 cans of cream of chicken soup 1 cup sour cream 8 oz. cream cheese, softened to room temp 1 cup shredded Sharp Cheddar cheese Salt and Pepper to taste 1 1/2 cups Stovetop cornbread stuffing 1/2 cup melted butter Saute onions. Combine soup, sour cream and cream cheese until blended. Combine potatoes, soup mix, onions, and cheese. Place in greased 9x13 inch pan. Sprinkle with stuffing mix, and drizzle butter on top of stuffing. Bake at 350 degrees for about 1 hour. No need to cover.

5: 2 pounds asparagus, trimmed 1 Tbsp. honey 1 pint, cherry or pear tomatoes 1/2 tsp. Dijon mustard 1 Tbsp. extra virgin olive oil 2 bunches watercress 3/4 tsp. salt, divided 2 Tbsp fresh chopped dill Fresh pepper to taste 1 Tbsp. fresh lemon juice 1 Tbsp. fresh orange juice | Place asparagus in large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan, placing the tomatoes between the asparagus. Sprinkle with 1/2 tsp. salt and pepper. Roast until the asparagus is crisp tender and tomatoes are slightly crinkled, about 15 minutes. Mix juices, honey, mustard and remaining 1/4 tsp. of salt in a medium bowl until blended. Reserve half the dressing in a small bowl. With tough stems of watercress removed, add to medium bowl and toss to coat. Spread the watercress on a platter, and arrange roasted asparagus and tomatoes on top. Drizzle reserved dressing on top and sprinkle with dill. Serve warm or at room temp. | Jane's Roasted Asparagus Salad

6: Lime Jell-o Salad Grandma Sefkow's Favorite Jell-o Recipe | Grandma Sefkow related the story that this recipe is one that she and a few friends from St. Columba Church invented themselves. After several attempts with many different ingredients, they decided that these provided the best combination of textures and flavors for what they were looking for. 2 small or 1 large package lime Jell-o 1 cup mayonnaise 1 cup miniature marshmallows 1/2 cup diced celery 1/2 cup chopped cabbage 1 small can chopped pimentos 1 cup drained crushed pineapple Dissolve lime Jell-o in 2 cups boiling water. Add mayonnaise and marshmallows. After the mixture cools, add celery, cabbage, pimentos and pineapple. Pour into a Jell-o mold. Refrigerate. Stir once before it sets. This picture of Grandma Sefkow was taken in April 1972, when she was 47 years old. IT was around this time of her life that she and her church friends invented this Jell-o recipe. When asked what recipe she would like to include in this cookbook, she said that the Lime Jell-o recipe was one of her favorites and one she made quite often! It showed up at most Thanksgiving and Easter dinners at the Sefkow household. She was very proud to have been part of such an inventive group of ladies and she was very happy to make it for her family and friends.

7: Aioli Chris and I love this aioli recipe. It is good on just about anything. BLTs, turkey sandwiches, crab cakes..yum! It's slightly tangy and has just the right amount of garlic. | Becky & Chris | Garlic Chive Aioli | 1/3 cup mayonnaise 1/3 cup chopped chives 1 Tbsp. lemon juice 2 cloves, garlic 1 - 2 Tbsp. butter Put all ingredients in a blender or food processor. Blend until smooth.

8: Aunt Jane | Mashed Potato Casserole | 4 pounds, peeled Russet potatoes, cut into 1" chunks 1/2 cup half-and-half 1/2 cup low sodium chicken broth 12 Tbsp. unsalted butter, cut into pieces 1 garlic clove, minced 2 tsp. Dijon mustard 2 tsp. salt 4 large eggs 1/4 cup finely chopped fresh chives | Adjust oven rack to upper middle position and heat to 375. Bring potatoes and enough water to cover them 1" to a boil over high heat. Reduce to medium and simmer until soft, ~20 minutes. Heat half-and-half, broth, butter, garlic, mustard and salt in saucepan over med-high heat until stir until smooth, about 5 minutes. Keep warm. Drain potatoes. Put potatoes in mixer and beat on med-low speed. Slowly add half-and-half mixture, until smooth and creamy. Scrape down bowl. Add eggs, one at a time, until incorporated. Add chives. Transfer potato mix into a greased 2 quart baking dish. Bake until potatoes rise and begin to brown, about about 35 minutes. Let cool 10 minutes.

9: 2 cans crescent rolls 3/4 cup mayonnaise 1/2 cup sour cream 2 8-oz. pkgs. cream cheese 1 pkg. ranch dressing mix 3/4 cup sliced green onion 3/4 cup finely chopped broccoli 3/4 cup finely chopped red pepper 3/4 cup finely chopped mushrooms 3/4 cup finely chopped green pepper 3/4 cup finely chopped cucumber (remove seeds) 3/4 cup grated cheddar cheese Press crescent rolls into large cookie sheet (keep the sections together, don’t pull them apart). Bake at 375 degrees for 7-10 minutes. Let cool. Mix mayo, sour cream, cream cheese (let this get to room temperature and it will mix better) and dressing mix until smooth. Spread over the cooled crescent rolls. Mix all veggies together. Sprinkle veggies over the spread. Top with grated cheddar cheese. Chill 3-4 hours. Cut into small squares (about 2 inches) and serve. | Dawn's Veggie bars Talia's Favorite Appetizer

10: Marty's Favorite Pot Roast Even as a little boy, Marty always loved to eat. When asked what his favorite meal was, he didn't hesitate to answer "Pot Roast!" Grandma Witte was a terrific cook for Marty and his four brothers. And Nancy's pot roast always seems to bring back those memories of childhood days and the wonderful smell of home-cooked pot roast and potatoes! 2 pound chuck roast 6-7 carrots 3-4 potatoes 1/4 cup flour Pat the roast dry with paper towel all over, and salt and pepper both sides of the roast. In a large skillet, heat 2 Tbsp. of canola, vegetable, or olive oil over medium heat. When pan is warm, place roast in pan and sear on both sides until brown, about 5 minutes per side. Turn heat down to simmer, cover, and cook for about 1 - 1 1/2 hours or until tender. If juices in pan start to diminish, add 1/4 cup of beef stock or water to prevent roast from burning. Check pan often to make sure the liquids don't evaporate. Add 1/4 cup of stock or water when necessary. When the roast has been simmering for about an hour and fifteen minutes, peel your potatoes and carrots. Carefully add them to the pan, placing them on the bottom of the pan with the roast on top of the vegetables. Continue to simmer for another half hour to cook the vegetables. Continue to watch the liquids, adding stock or water when necessary. While the meat and vegetables are cooking, make your thickener for the gravy by mixing 1/4 cup of flour with enough ice cold water to make a slightly thick but fluid paste. It should be about the consistency of a creamy soup. Add more flour or ice water to get the consistency you want. | When the vegetables and meat are finished cooking, transfer them to a platter and cover with foil to keep warm. Make your gravy by first adding some more beef stock or water to your pan. Whisk the liquid and meat bits in the pan to loosen them up. With the heat extremely low, slowly pour the thickener into the pan, whisking as you pour. Once the gravy starts to thicken, turn your heat up slightly and continue to whisk to prevent lumps. Add beef stock or water if gravy seems too thick. Salt and pepper to taste.

11: Fran's Swiss Chicken Casserole | Serves 4 4 boneless chicken breasts 8 slices swiss cheese 1 can cream of chicken soup 1/4 cup white wine 1 box Stove Top dressing 1/2 cup melted butter Place chicken breasts in a baking dish. Place 2 slices of swiss cheese on each breast. Mix together the soup and wine; pour over chicken breasts. Cover with the dressing and drizzle with the melted butter. Bake @ 350 degrees for 1 hour.

12: Aunt Jane | Red Rub | 1 cup sweet paprika 1/8 cup Kosher salt 1/4 cup brown sugar 1/2 cup garlic powder 6 tbsp. onion powder 1/3 cup chili powder 1 Tbsp. fresh ground pepper 2 Tbsp. cumin powder 3/4 tsp. cayenne powder | Blend all ingredients in a food processor and shake onto meat.

13: Nancy's White Turkey Chili I came up with these recipe by chance a few years ago when leafing through some low calorie cookbooks. Because it contains diced green chili peppers and Tabasco sauce, I knew Marty would like it a lot. I chose this recipe for Mike and Talia because they both are very health conscious. It is extremely simple to make, and has nice flavor. On nights when you want a quick and easy meal just stop by your local grocer, pick up a precooked turkey breast, and you're ready to make a fast and flavorful meal. | 2 1/2 cups water 1 1/2 cups cooked turkey or chicken, cubed (can buy already roasted from the grocery deli) 1 15-ounce can of Great Northern or white kidney beans, rinsed and drained 1 cup loose-pack frozen whole kernel corn 1/2 cup chopped onion 1 4-ounce can diced green chili peppers 2 -3 tsp. instant chicken-flavored bouillon granules 1 tsp. ground cumin several dashes bottled hot pepper sauce (like Tabasco or such) Shredded Monterey Jack cheese ~ Optional Parsley sprigs ~ Optional 1. In a large saucepan, combine the water, turkey, drained beans, corn, onion, green chili peppers, bouillon granules, cumin and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. 2. To serve, ladle the chili into serving bowls. If desired, top each serving with cheese and parsley. Serves 4.

14: Name | Emily's Favorite Chili-Pasta Bake | I wanted to make a casserole for a friend who just had a baby. I opened up my Joy of Cooking cookbook and flipped to the Supper section. Since I'd never made a casserole before, I picked the first recipe I found. I doubled the recipe, thinking I would send along extras. But, it made so much that I portioned 6 dinners out of it! We baked one that night and decided that we were fans of casserole. The best part of this recipe is the sour cream and bacon bit topping. 1 1/2 pounds ground beef Salt and pepper to taste 1 large onion, chopped 1 pound ziti, or other pasta, cooked and drained 2 tsp. minced garlic 2 cups shredded cheddar cheese, divided one 28-ounce can diced tomatoes 1 cup fresh or dry breadcrumbs (I use Panko) one 15-ounce can tomato sauce Sour cream and bacon bits as topping 1 tsp. dried oregano 1 bay leaf Over med-high heat, cook the ground beef, onion and garlic until beef is browned and onion is soft. Add the tomatoes, tomato sauce, oregano, bay leaf, and salt and pepper. Bring to a boil, then reduce to med-low and simmer, uncovered, for 20 minutes. Preheat oven to 350 degrees. Stir the pasta and 1 cup of cheddar cheese into the beef mixture. Transfer to a 13x9 baking dish. Mix well, then sprinkle the bread- crumbs and the other cup of cheese on top. Bake for ~30 minutes, until top is lightly browned and casserole is bubbling. Serve with sour cream and bacon bits. This recipe freezes well.

15: 4 boneless, skinless chicken breasts 1/2 cup olive oil Juice of 3 limes 4 cloves of garlic, minced and peeled 3 Tablespoons fresh cilantro, chopped 1.2 tsp. salt and freshly ground pepper Trim the fat from the chicken breasts and cut out the middle tendon. Pound between 2 sheets of wax paper so the breasts are uniform in thickness. Combine the olive oil, lime juice, garlic, cilantro, and salt and pepper in a large Ziploc bag. Place the chicken in the bag and marinate in the refrigerator at least 8 hours. Grill or broil the chicken breasts until done, usually about 20 - 25 minutes. Tip: Marinade can be made the day before, and chicken can be added in the morning. | Aunt Jane's Summer Lime Chicken Breasts

16: Crunchy Spinach Salad 2 quarts torn spinach 2 cups fresh bean sprouts 1 8-ounce can water chestnuts, rinsed, drained, and dried 4 hard-cooked eggs, chopped 6 bacon strips, cooked and crumbled 1 small purple onion, thinly sliced Dressing: 1/2 cup packed brown sugar 1/2 cup vegetable oil 1/3 cup cider vinegar 1/3 cup ketchup 1 Tbsp. Worcestershire sauce In a sealed container, combine all dressing ingredients. Shake to mix well. Combine all salad ingredients in a large bowl. Pour dressing over salad just before serving. *Hint - Cut the bacon up before cooking. This makes the bacon crispier. Dressing can be made in advance and kept in the refrigerator for a few days in advance.

17: Norwegian Oatmeal Cookies 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 cup shortening 2 cups flour 2 cups quick oats 1 cup coconut 1 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla Blend sugar, brown sugar, and eggs together. Add shortening and mix well. Mix dry ingredients together. Gradually add to the sugar mixture. Blend everything well. Roll the dough into small balls. Dip/coat in sugar. Flatten on cookie sheet. Bake at 325 degrees for 15-18 minutes. Makes 5 dozen cookies

18: Grandma Bennett's Favorite Cherry Pie This picture was taken just one month before Grandma Bennett passed away. She loved cherry pie filling and could eat it straight from the can! If she had the patience, she might even make a pie! Here she has her bib on and her fork in hand, ready to dig in for some yummy homemade cherry pie. Nancy made this pie for her when she was living with us. The recipe is a simple one. We mainly included it so you could always remember Grandma Bennett and her love for Cherry Pie and Cherry Pie Filling! Dig in Grandma! | 1 refrigerated pie crust (2 rounds) - enough for a top and bottom crust 2 cans of ready-made cherry pie filling (make sure its pie filling and not canned cherries) Preheat oven according to the directions on the pie filling and pie crust packages. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch or 10-inch diameter glass pie dish. Trim excess dough, leaving a 1-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon canned cherry pie filling into your pie crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling, weaving like a basket. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Make a glaze of 1 large egg yolk beaten to blend with 1 tsp. water. Brush the glaze over the crust. Transfer pie to a baking sheet. Bake the pie according to the directions on the canned cherry pie filling label. During the baking process, if the outer crust starts to brown too quickly, cover it with a ring of aluminum foil. Baked pies can be stored at room temp for one day only. Refrigerate uneaten pie.

19: Lattice Top Strawberry-Rhubarb Pie Grandpa Sefkow's Favorite Pie | *Note: Rhubarb looks like red celery stalks. If it comes untrimmed in the store make sure you cut away and discard all the leaves because they are poisonous. If the stalks are large, you may want to trim away the outer stringy layer. Use only the red stalks for your pie. 3 1/2 cups of rhubarb, trimmed and cut into 1/2-inch thick slices (about 1 1/2 pounds untrimmed) 1 16-ounce container of strawberries, hulled and halved (about 3 1/2 cups) 1/2 cup packed golden brown sugar 1/2 cup sugar 1/4 cup cornstarch 1 tsp. ground cinnamon 1/4 tsp. salt 1 refrigerated pie crust (2 rounds) 1 large egg yolk, beaten to blend with 1 tsp. water (for glaze) Preheat oven to 400 degrees. Combine first 7 ingredients in a large bowl. Toss gently to blend. Roll out 1 dough disk on a floured surface to 13-inches round. Transfer to 9-inch diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Lattice top: Roll out second dough disk on lightly floured surface to 13-round. Cut into fourteen 1/2-inch-wide strips. Spoon strawberry-rhubarb filling into pie crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling, weaving like a basket. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Brush glaze over crust. Bake on a baking sheet for 20 minutes. Reduce oven to 350 degrees. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely. If cut too soon, juices will run out. Grandpa Sefkow was 73 years old when this picture was taken. He passed away the following year. In Minnesota where Grandpa Sefkow was born and raised, rhubarb was abundant as his family owned their own farm. His favorite way to eat it was in a strawberry rhubarb pie. Grandma Sefkow would make it for him on special occasions, which he enthusiastically ate up - even on those midnight food runs to the kitchen for leftovers!

20: Name | Becky's Version of Wangenheim's Peanut Butter Chews Chris's Favorite Recipe All of us who went to school in San Diego Unified in the 80s and 90s remember these bars. Someone found this recipe in the UT newspaper, when a reader asked if they could dig up the recipe for those peanut butter bars they remembered eating in their school days. Sure enough, they printed the recipe for the famous Peanut Butter Chews. I've changed them a little to give them an extra peanut butter frosting kick! | For bars: For icing: 1 cup + 2 Tbsp. butter 2 cups powdered sugar 2 cups sugar 1 stick soft butter 1 cup brown sugar 1 tsp. vanilla extract 1 cup peanut butter 1 cup peanut butter 4 eggs 3 Tbsp. milk 2 tsp. vanilla extract 2 1/2 cups flour 2 tsp. baking powder 1 tsp. salt 1 cup rolled oats Combine butter, both sugars, peanut butter, eggs and vanilla. Cream well. Sift dry ingredients; stir oats into dry mix. Add dry mixture to wet and mix well. Spread batter into a greased 12x18" sheet pan with sides. Bake at 350 degrees for ~30 minutes. Cool. For icing, cream butter, vanilla, and peanut butter. Slowly add in the powdered sugar, beating well. Use the milk to thin down consistency. Spread over bars. Yum!

21: The first time I tasted this dessert I jokingly said it was better than sex and the name stuck. I've made this dessert countless times over the years. Now considering I'm old and you're a young newlywed couple you may want to rename the dessert, but definitely try it. ~ Fran | Fran's Better Than Sex Dessert 1 cup flour 1 stick butter, softened 1 cup chopped nuts (pecans or walnuts) 8 oz cream cheese, softened 1 cup powdered sugar Two 8 oz tubs of Cool Whip 1 package (5 -1/2 oz) instant lemon pudding 3 cups milk Mix & crumble the flour and butter together; press into a 9x13 pan. Sprinkle with nuts. Bake @ 375 degrees for 15 minutes. Let cool. Mix together the cream cheese, powdered sugar and 1 tub of Cool Whip. Spread over cooled crumb layer. Mix pudding and milk. Spread on the cream cheese layer. Cover with remaining Cool Whip and sprinkle with nuts.

22: Grandma Noreen's Lemon Meringue Pie | 1 cup cold water For meringue: 1/3 cup corn starch 1/2 cup sugar 1 1/2 cups cold water 1/2 tsp. cream of tartar 4 egg yolks 6 egg whites Grated peel of 1 lemon 1/2 cup lemon juice 1 baked pie shell 1 Tbsp. butter Over medium heat in heavy saucepan, combine sugar, corn starch, and water. Stir until smooth. Add egg yolks. While constantly stirring with wire whisk, bring to boil over medium heat. Boil 1 minute. Stir in lemon peel, juice and butter. For meringue, beat egg whites until frothy. Add cream of tartar. Gradually add sugar until stiff peaks form. Place hot pie filling in cooked pie shell and top with meringue. Make sure to seal meringue to crust. Bake at 350 degrees for 12 - 15 minutes.

23: Grandma Noreen's Simple Sesame Cookies 2 cups butter, softened 1 1/2 cups sugar 3 cups all-purpose flour 1 cup sesame seeds 2 cups shredded coconut 1/2 cup finely chopped almonds In large mixer bowl, cream butter. Gradually add sugar and beat until light and fluffy. Add flour and mix until just combined. Blend in seeds, coconut, and almonds just until combined. Divide dough into thirds. Place one-third on a sheet of wax paper. Shape into a long roll 2" in diameter. Repeat with remaining dough. Cover and refrigerate until firm. Preheat oven to 300 degrees. Cut rolls into 1/4" slices. Bake on ungreased cookie sheets 30 minutes. Cool on a wire rack.

Sizes: mini|medium|large|massive
Default User
  • By: Becky S.
  • Joined: over 8 years ago
  • Published Mixbooks: 2
No contributors

About This Mixbook

  • Title: Mike and Talia's cookbook
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Published: over 8 years ago