S: Christina and Adam's Family Recipes
BC: "I love you not only for what you are, but for what I am when I am with you."
FC: Christina and Adam's Family Recipe Book
1: With Love | from Karen & Philip
2: BRIDE GROOM | & | Recipe for a Happy Marriage 4 cups of Love 2 cups of Loyalty Dash of Faith 3 cups of Kindness 4 cups of Understanding 1 cup of Friendship 5 spoonfuls of Hope 1 barrel of Laughter Pinch of Forgiveness (no substitutions) Dash of Thoughtfulness (not optional) Take love and loyalty and mix thoroughly with faith. Blend in kindness and understanding, add friendship and hope. Sprinkle abundantly with laughter. Garnish with forgiveness and thoughtfulness. Bake with sunshine. Serve daily with generous helpings.
3: TO LOVE & TO CHERISH | TO HAVE & TO HOLD
4: Recipe List | Breakfast Deluxe Scrambled Eggs from Kathy Snyder - 57 Yolanda's Tasty Breakfast from Alex Harris - 77 Desserts & Sweets Apple Crisp from Lynn Lamphere - 53 Aunt Viola's Cheesecake from Stempien Family - 25 Bolitas from The Graham Family - 12 Blueberry Bars from Karen Rosati - 33 Carrot Cupcakes with Maple Cream Cheese Frosting from Bethany Worthington - 81 Cherry Coffee Cake from Kathy Snyder - 57 Chocolate Pie from Margie Stempien - 54
5: Desserts & Sweets Continued Holiday Fudge from Karen Rosati - 24 Lemon Blueberry Trifle from Kathy Snyder - 78 Martian Earwax from Kathy Snyder - 23 Mom's Christmas Cookies from Lucia Rosati - 41 No Bake Cookies from Lynn Lamphere - 34 Oatmeal Chocolate Chip Cookies from Greg Stempien - 29 Oreo Ice Cream Cake from Lynn Lamphere - 34 Peanut Butter Balls from Kathy Snyder -23 Pierogi from Monica Courtney - 5 Platzek from Phil V Rosati - 49 Snickerdoodles from Phil V Rosati - 3 Pretzel Salad from Pam Mongiovi - 39 White Trash from Lynn Lamphere - 53 Red Velvet Cupcakes from Nicole Maier - 55 Slush Cake from Margie Stempien - 9 Vanilla Almond Cupcakes from Bethany Worthington - 83
6: Recipe List | Drinks Philip's Rasp-Mango Tini from Philip G Rosati - 10 The Perfect Pisco Sour from Jose Salazar - 70 Slow Cooker Chicken & Sweet Potato Dinner from Bethany Worthington - 43 Chicken Marengo from Margie Stempien - 35 Slow Cooker Lasagna from Karen Rosati - 11 Slow Cooker Vegetarian Chili from Karen Rosati - 16
7: Appetizers & Sides Baked Parmesan Tomatoes from Karen Rosati - 52 Cheesy Potatoes from Karen Rosati - 52 Easy Drop Biscuits from Margie Stempien - 35 Guacamole from Elizabeth Bordoni - 13 Mom's Creamed Eggs from Debbie Stempien - 67 Papa a la Huancaina from Jose Salazar - 71 Shrimp & Cream Cheese from Grandma Snyder - 17 Shrimp Dip from Grandma Snyder - 17 Spicy Black Beans from Karen Rosati - 62 Sweet Butter Dinner Rolls from Phil V Rosati - 30 Tabouleh from Terry Graham - 66
8: Recipe List | Salads Clementine-Fennel Salad from Terry Graham - 28 Polish Picnic Salad from Debbie Stempien - 40 Tomato Cucumber Salad from Beth Worthington - 51 Tuna Salad from Lucia Rosati - 75 Main Meals Beef Stew and Sherry from Grandma Rosati - 58 Cajun Pork Roast from Larry Feldman - 45 Chico Burgers from Lindsey & Kristy Foltin - 20
9: Main Meals Continued Gush Gosh from Philip G Rosati - 10 Lemon Garlic Kebabs from Karen Rosati - 38 Linguine with Tomatoes & Basil from Terry Graham - 65 Magnificent Meatloaf from Debbie Stempien - 61 Marina Sauce from Elizabeth Bordoni - 14 Penna Pot Pie from Margaret Snyder - 44 Shepherd's Pie from Debbie Stempien - 21 Shepherd's Pie from Lynn Lamphere - 63 Spaghetti Pie from Lucia Rosati - 15 Squirrel Pie from Dennis Courtney - 64 Vodka Penne Pasta from Karen Rosati - 47
10: Recipe List | Main Meals Chicken Chicken & Rice from Pam Mongiovi - 48 Chicken Cordon Bleu from Grandma Rosati - 37 Chinese Chicken Wings from Grandma Snyder - 18 Cornell Chicken Marinade from Lynn Lamphere - 44 Peanut Butter Chicken from Larry Feldman - 59 Riki's Garlic Chicken from Ariel Shalin - 1 Roasted Chicken with Mustard Sherry Sauce from Terry Graham - 31
11: Main Meals Fish & Shrimp Escabeche from Jose Salazar - 73 Fish with Fennel, Olive, & Thyme from Terry Graham - 7 Poached Halibut from Bethany Worthington - 36 Roasted Shrimp with Spaghetti from Terry Graham - 27 Shrimp Ceviche from Alex Harris - 19 Shrimp Primavera from Karen Rosati - 79 Summer Shrimp Tacos from Karen Rosati - 62 Soups Corn Chowder from Bethany Worthington - 51 Sopa a la Minuta from Jose Salazar - 69
12: Riki's Garlic Chicken Ingredients: 6 chicken thighs with skin 4 tablespoons white vinegar (be sure to clean the chicken) 4 tablespoons sugar 10+ cloves of garlic 2 tablespoons sherry 4 tablespoons chicken powder 1/2 teaspoon salt 4 tablespoons honey 1/4 teaspoon black pepper 4 tablespoons soy sauce Directions: Set oven to 375 degrees. Mix all ingredients together and pour the resulting liquid over the chicken thighs in a pyrex/casserole/baking dish. Bake dish covered for 1 hour.. Take aluminum foil cover off dish and cook until "dark red" -- approximately 1 hour more. | Ariel Shalin | 1
13: It may come as no surprise that I am not a good cook. In fact, I'm no cook at all. I survived college on Luna Bars, apples, almonds, and oatmeal. My Aunt, disturbed by my lack of domesticity, attempted to teach me to cook last summer in response to my "alternative" eating habits. Of the many recipes we cooked together that summer, and subsequently were put into my recipe file, I've only made one of the dishes on my own. That is the dish I would like to share with you. It is meaningful to me because it's the only legitimate dinner I've ever chosen to make. I do hope you enjoy it. The individual ingredients may not seem like they fit together, but in the end, it works. Behold..... Riki's Garlic Chicken (named for its creator -- my Aunt Sally's neighbor).
14: Snickerdoodles Ingredients: 1 & 1/2 cups sugar 1/2 cup butter, softened 1/2 cup shortening 2 eggs 2 & 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon Heat oven to 400 degrees. Mix 1 & 1/2 cups sugar, the margarine, shortening and eggs. Stir in flour, cream of tartar, baking soda, and salt. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture to coat. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. . | 3
15: Snickerdoodles provide a very long history for me and all of my nuclear and extended family on the Rosati/Saul side. Along with traditional Italian cookies, my mother would make hundreds of Snickerdoodles colored with all shades of food coloring for Christmas. I can remember it being this way since I began remembering. We would also enjoy them year round in their normal shade of golden brown. It would not be uncommon for them to be served at late coffee time at large family gatherings with all the cousins and aunts and uncles there. I do not ever remember life without Snickerdoodles. When I moved out and began my journey with Lucia, I continued to make these great cookies and have never stopped. Christina has been eating them her entire life. I look forward to making them for her family for many years to come. There has been debate over the years as to whether using margarine vs butter makes a difference. I have tested both and can report that if margarine is used, the cookie will be softer but with not near as good flavor. Butter will yield a much better tasting cookie that is slightly crispier. In either case, baking time is crucial. I sometimes use a mix of each. | Dad
16: Pierogi | I am contributing the JVS version of pierogis as he taught me how to make them. Let me tell you about the JVS version. He told me he never quite cared for pierogis (having a sweet tooth, he admitted). He showed me his mother's version of getting him to eat her pierogis by adding sugar to the cheese version. As you know, there are three versions of pierogis, you can do either sauerkraut, potato, or cheese. Basically, make the kluski dough (kluski is the polish egg noodle) and then fill with one of the three fillings. Some Polish cookbooks have more than the three versions, such as mushroom but the typical versions are the three mentioned above. Pierogi is basically a Polish ravioli, and in Polish pierogi means "small pie." | Aunt Monica | 5
17: Here is the JVS cheese pierogi: Dumpling dough: Cheese filling: 1 cup flour 1 lb of farmer's cheese (you can (JVS used half wheat flour & half white, substitute ricotta or cottage cheese) bear in mind that wheat makes a drier dough) 1 egg 6 eggs about 5 tablespoons sugar (I'm guessing) dash of salt add a touch of vanilla if you like dash of salt Beat eggs, gradually add flour a bit at a time and knead with hands (it's messy). Set aside. Beat ingredients together. Put aside. Roll kluski dough into a small ball. Roll with rolling pin flat until about 3/8 inch thick (traditional is more like 1/8 inch thick). Cut with large round cookie cutter about 5 inch diameter circles. Fill circle with about 1 & 1/2 to 2 tablespoons of cheese mixture into a circle. Crimp the edges close with a pie crimper, or JVS style was he just kept folding over the ends and squeezed the dough close. Keep doing until all the dough is used up. Boil a large pot of water and throw the pierogis in pot - doesn't take long - I think JVS over boiled them. I would say no more than five minutes - there is raw egg in the cheese mixture so cook thoroughly. Take out with strainer. You can serve just like that, or fry with butter and sprinkle with powder sugar. JVS style pierogis are more like a dessert.
18: Fish with Fennel, Olives, & Thyme | 2 fillets halibut or other firm white fish (I also use swordfish) 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons olive oil 1 bulb fennel, cored, thinly sliced, fronds chopped 1/2 cup pitted green or black olives, chopped juice of 1/2 lemon | Sprinkle halibut or fish on all sides with 1/2 teaspoon of the thyme, 1/4 teaspoon of the salt and pepper to taste, set aside. Heat olive oil in heavy skillet over medium heat; add fennel slices. Cook, stirring, until fennel softens, about 5 minutes. Stir in olives. Season with remaining 1/2 teaspoon of thyme, 1/4 teaspoon of salt and pepper to taste. Push fennel and olives to one side of the skillet. Add halibut and cook until lightly colored on one side, about 3 minutes. Turn, cover skillet. Cook until fish is almost cooked through, about 7 minutes. Sprinkle fish and fennel with lemon juice. Garnish with fennel fronds. Makes 2 servings. | A family favorite! | 7
19: Aunt | Terry Graham’s Eclectic, Idiosyncratic, and Helpful Hints * Never, never buy the stuff marketed as cooking wine. It is cheap wine, mixed with salt and additives. If a recipe calls for wine, use some reasonably-priced wine that you actually like to drink. I add a lot of wine to my cooking, whether or not the recipe calls for it. * If you don’t know whether you will like a spice or an herb, use less than the recipe calls for. That way, you won’t be over-whelmed. * I have learned to time my cooking by how many glasses of wine I’ll drink, or how many cigarettes I’ll smoke while waiting for the meal, or the fish, or the pasta to be done. * As you try out a recipe, you will start experimenting-------- enjoy! The only recipes you have to follow strictly are baking recipes, such as breads, cakes, pies, etc. I constantly experiment with my pastas, roasts, and fish dishes. | Terry | 8
20: Note: definitely not healthy nor low calorie, but fun and tasty! I haven’t made this recipe in many years, but I got a lot of compliments when I served it to my guests. I recall using banana cream pudding mix, but chocolate is always a winner. Now that I’m writing this up, I am getting the urge to make it! Crust: 1 cup flour 1 stick butter 1 half cup chopped nuts Topping: Cool whip 1 half cup nuts | Slush | First Layer: 8 oz. cream cheese 1 cup powdered sugar 1 & 1/2 cups cool whip | Second Layer: 3 cups milk 2 small packages of instant pudding | Crust: Mix ingredients and press into 9 by 13 inch pan. Bake at 350 degrees for 15 minutes, and cool. First Layer: Blend ingredients and carefully spread on top of crust. Second Layer: Beat ingredients and spread on top of first layer. Topping: Spread with cool whip, and sprinkle nuts on top. Chill overnight. | Cake | Slush | Aunt Margie | 9
21: 1. UV Lemonade Vodka 2. Chambord Raspberry Liqueur 3. Triple Sec 4. Orange Juice 5. Orange mango Italian Soda 6. Lime Juice | 2 shots UV 1/2 shot triple sec 1/4 shot OJ 1/4 shot orange mango Italian soda 1/4 shot chambord Splash lime juice | Rasp-Mango | Mom's Gush Gosh | The reason we called it Gush Gosh was because there's a lot of flexibility in the recipe. The core ingredients are: hamburger (make it low-fat or even ground turkey if you like), can of beans (whatever kind you like -- adds fiber and protein), cans of soup (this is where creativity comes in, vegetable, tomato, minestrone, alphabet soup, etc.) -- and add at least two cans, three at the most. Reduce the amount of liquid that you add to campbells soups., frozen mixed vegetables -- not too much, maybe 1/2 bag. You can use whatever kind you like best (I like mixed)., pasta -- a small amount of elbow noodles or shell noodles if you like., Spice to taste, but do NOT add salt. The canned products are salty enough. | Tini | Philip | 10
22: Lasagna | Slow Cooker | 1 pound ground italian sausage or beef 1 yellow onion, chopped 45 (or close) ounces tomato sauce 2 teaspoons dried basil 1 teaspoon dried oregano 1 teaspoon italian seasoning coarse salt and ground pepper, to taste | 1 & 3/4 cups ricotta cheese 1/2 cup grated parmesan cheese 2 cups shredded mozzarella 16 lasagna noodles, uncooked | Karen | In a large skillet, cook the sausage (or beef) and onion over medium heat, stirring occassionally, until onion is tender and meat is cooked through. Drain. Stir in tomato sauce, basil, oregano, italian seasoning, and salt and pepper. In a mixing bowl, combine ricotta and parmesan cheeses with half of the mozzarella cheese (Reserve the remaining mozzarella) Spoon 1/4 of the meat mixture into slow cooker, top with one layer of noodles, broken into pieces to fit. Spread with a layer of cheese mixture and a layer of meat mixture. Top with more noodles. Repeat until all layers are complete. Cover and cook on low until noodles are tender, about 4-6 hours. Sprinkle top of lasagna with reserved mozzarella. Cover and let stand until cheese is melted. | 11
23: Nick, Mariela, Agatha, Jasper, and Calliope | This is a simple, no-bake treat with a unique and addictive flavor that makes a great party snack or picnic pack-along: I don't think we have ever had any left after making a batch and putting them out for our friends. Since it comes from Mariela's family, I assume it is an ancient, Inca recipe from the mysterious Andes of Peru. 2-3 cups of graham cracker crumbs (less than one box) 1 can of sweetened, condensed milk 1 cup or more of finely chopped pecans or walnuts, almost ground powdered sugar (Optional additions -- ground cardamom, ground vanilla, almond extract) Mix the graham cracker crumbs, condensed milk, and chopped nuts in a bowl until the mixture is uniform. Taste some. It should have a perfect balance of delectable moistness and be able to hold its shape. Roll the mixture into little balls -- bolitas -- about the size of a large gumball. Roll each ball in powdered sugar and store in an airtight container until you're ready to enjoy them. They can also be placed individually into little tiny cupcake papers to dress them up. After you have enjoyed them without added flavorings, try putting some almond extract into the mixture, or some ground cardamom or ground vanilla bean into the powdered sugar. The graham cracker and milk combination is a delicate flavor so be light on whatever additional flavor you choose. We hope you enjoy this ancient and secret recipe Christina and Adam! | Bolitas | 12
24: Guacamole | We all know how much Christina loves chips. 2 avocados 2 cloves garlic minced (fresh is better than from a jar) 1 lemon 1 lime cilantro, to taste salt and pepper to taste Slice avocado and remove pit. Scoop avocado meat into a medium sized bowl. Mash avocado with a fork, slowly adding juice from lemon and lime. Add garlic, cilantro (if desired), salt, and pepper, and mix well. Serve with tortilla chips or on burritos/tacos/fajitas. | Liz Bordoni | 13
25: Marinara Sauce (for two, if cooking for more, use whole can of tomatoes) 1/4 cup red wine (cabernet or merlot) 1 yellow onion, medium 4 cloves minced garlic salt & pepper (to taste) 1/2 can crushed tomatoes 2 teaspoons crushed red pepper 1 tablespoon italian seasoning 2 tablespoons fresh basil 2 teaspoon olive oil Heat a large sauce pan over medium high heat and warm olive oil. Add garlic and onion, stirring with wooden spoon frequently to avoid burning. When onions and garlic are soft, but not burned, add wine and turn heat to high. Cook until most of the wine burns off. Scrape any bits of onion that have stuck to bottom of pan and add tomatoes. Add italian seasoning, crushed red pepper, salt, and pepper. Bring to a simmer and then turn down heat. Let cook for 30-45 minutes (if you are in a rush, 20 minutes is ok). Add basil and serve over pasta. | Liz Bordoni | 14
26: Aunt Marianne's Spaghetti Pie This is a recipe that was introduced in the Saul/Rosati family by Aunt Marianne. We began making it for our family, and soon it became a favorite at Allegany. Greg would make his sauce ahead of time and bring it from Kansas. Then, Phil, Greg, and I would spend an afternoon in the hot kitchen on Brow 11 putting together many pans of spaghetti pie. It’s easy and is great left over. 1/2 pound spaghetti 1 pound ground beef 1/2 cup parmesan cheese 2 tablespoons butter (melted) 2 eggs beaten 1 pound ricotta cheese 1 quart spaghetti sauce Cook spaghetti, drain, and cool. Brown ground beef in skillet and drain fat. Add spices to taste. Mix 1/4 cup parmesan cheese, the melted butter, and the beaten eggs. Pour over the spaghetti and mix. Spread evenly in 13 x 9 pan. Add a layer of ricotta, followed by a layer of ground beef. Pour sauce over and top with 1/4 cup parmesan cheese. Bake at 350 degrees for about 25 minutes (we often found that it would take a bit longer, plus if you double the recipe, it’s even longer). | Mom
27: Slow Cooker Vegetarian Chili You can also add chicken or beef to the chili. Can be served with tortilla chips, cornbread, rice, or on top of nachos and it freezes well also. Ingredients to serve 8: 11 ounce can of black beans in juice 2 stalks of celery, chopped 15 ounce can of kidney beans, drained and rinsed 2 garlic cloves, chopped 15 ounce can of garbanzo beans (rinsed) or lentils 4 ounce can of diced chilles 16 ounce can of baked beans (vegetarian if desired) 1-2 jalapeño chopped, as desired 29 ounce can of crushed tomatoes or chunks 1 tablespoon chili powder 15 ounce can of whole kernel corn, drained 2 teaspoons of cumin 1 onion, chopped 1 tablespoon dried parsley 1 green bell pepper, chopped 1 tablespoon dried oregano 2 zucchini, chopped 1 tablespoon dried basil 2 yellow squash chopped 1 tablespoon cilantro (optional) In a saucepan, sauté the onion, bell pepper, zucchini, yellow squash, and celery about 5 minutes. In a slow cooker combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, squash, jalapeño, chililes, and celery. Add seasonings garlic, chili powder, cumin, parsley, oregano, basil, and cilantro. Cook on low about 6 hours. Karen | 16
28: Shrimp and Shrimp Dip Place 1x8oz pkg cream cheese on plate. 1 can small shrimp, drained Cover with cocktail sauce 1 cup ketchup Cover with 1 can of small shrimp, drained horseradish (to taste) Cover with more cocktail sauce 1 pint sour cream Serve with crackers 1/4 teaspoon garlic powder Dash of worcestershire sauce Mix together and chill. Serve with chips or Crackers | Grandma | Snyder | Cream Cheese | 17
29: Grandma Synder | 4 or 5 lbs chicken wing sections Mix together and pour over wings: 3 eggs 6 teaspoons oil 6 teaspoons soy sauce 2 teaspoons salt 3 teaspoons sugar 1 tsp five spice powder Cover and refrigerate 1 hour. Add 3/4 cup water to chicken wings. Then add 1 & 1/2 cups flour, 3/4 cup cornstarch, 1 & 1/2 teaspoons baking soda Mix together with wings. Heat vegetable oil in wok or electric frying pan to 350 degrees. Fry 4 or 5 wings at a time until light brown. Drain on paper towel. Fry until all are light brown. Increase temperature to 375 degrees. Refry until all are golden brown. | Chinese Chicken Wings
30: Shrimp Ceviche | 1 cup fresh lime juice 2 lbs unpeeled shrimp (41/50 count per pound) 1 medium red onion, cut into slices 1/2 cup chopped fresh cilantro 2 diced peeled cucumbers 4 diced tomatoes 3 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina, or Buffalo) 3 tablespoons ketchup salt and pepper tostadas or tortilla chips or saltine crackers for serving 1 avocado | 1. Marinating the shrimp: Peel and chop the shrimp. Spread the shrimp in a large glass bowl and completely cover in lime juice. Cover and refrigerate for about an hour. 2. The flavorings: In a small strainer, rinse the onion under cold water, then shake off the excess. Add to the shrimp bowl along with the cilantro, cucumber, tomato, ketchup, and hot sauce. Taste and season with salt and pepper, usually about 1 teaspoon each. Cover and refrigerate, if not serving immediately. 3. Serving the ceviche: spoon the ceviche into sundae glasses, martini glasses, or small bowls. Garnish with sprigs of cilantro, slices of lime, and avocado. Serve with tostadas, tortilla chips, or saltines to enjoy alongside. | Alex Harris
31: Chico Burgers | Chico burgers.....You want to finish with a cooked burger of 1/2 pound, so depending on how many you are making, you will need to figure out how much meat to start with and allow for some shrinkage. The better the meat, the better the burger. Each burger should have ingredients that contain 1 jalapeno, 1 habenero, a strong dash of crushed red pepper, a favorite type of hot sauce (usually something stronger than Tabasco.) When available, use WASABI/ HORSERADISH sauce, a tablespoon. You may add one egg for helping mold the meat. A dash of pepper and a slice of onion are nice. For a sweet finish, you may want to add a tablespoon of honey. Add pepper cheese to simmer and ummmm ummmm....Void where prohibited by law, batteries not included, film at eleven.... | Lindsey & Kristy Foltin | 20
32: Shepherd's Pie This recipe is something I learned later in life from my experience cooking for the Church. It is a quick meal and economical. Note: some people make this with a regular pie crust, but I choose not to as that increases the calories. However you can serve with biscuits if you want. I always use the ready-made biscuits they sell in the frozen department. Lean Ground Beef (get leanest possible like 93% lean) approximately 2 pounds Diced Onions (you can get ready made frozen or dehydrated) Frozen Corn – 2 bags Ready Made mashed potatoes that are usually sold near meat/dairy departments. You can get plain or flavored ones, usually 2 – 3 tubs Shredded american cheese Potato toppers (optional) or can substitute Bacon Bits – one packet Italian dressing any kind Aluminum meatloaf pans or casserole dish | Aunt Debbie | 21
33: 1. Put ground beef in mixing bowl 2. Add onions 3. Add mild amount of general seasonings like Allspice or touch of salt pepper 4. Pour small amount of Italian dressing in frying pan 5. Brown lean ground beef until done 6. Drain excess fat 7. While you are cooking the meat start microwaving the ready-made mashed potatoes 8. Lay out two casserole style pans 9. First layer - Put ground beef on bottom of pan 10. Next layer is for the frozen corn (you do not have to cook it.) Pour in the corn 11. Third layer is for mashed potatoes 12. Bake at 375 to 400 degrees for about 35 minutes depending on size of pan and oven 13. Now add shredded cheese 14. Top off with potato toppers or Bacon Bits 15. Bake another 15 minutes and you may want to reduce temperature to 350 degrees
34: 1 pound of peanut butter 1/2 pound of Butter 1 & 1/2 pounds of confectioners' sugar (powdered sugar) 1 teaspoons of vanilla 3/4 cup of shredded paraffin wax 2x12 ounce bags of chocolate chips Mix peanut butter, butter, confectioners' sugar, and vanilla until you no longer see any sugar. Refrigerate for 1/2 hour so that it's not sticky. Form into 1 inch balls and place on cookie sheet lined with wax paper. Place balls in refrigerator until hardened. Melt chocolate chips and wax in double boiler until smooth. Dip each ball into melted wax/ chocolate chips by sticking tooth pick into top of each one (dipping then putting onto cookie sheet lined with wax paper. ) Fill hole with spoon. Chill and Serve! | Peanut Butter Balls | Aunt Kathy | 2 small pkgs- Lime Jello 1x8oz cream Cheese 2 tablespoons of mayo 1 can pineapple, drained chopped nuts (optional) | Martian Ear Wax | Mix Jello (1 cup boiling water with 2 cups of ice cubes and 1/2 cup water) and put in refrigerator to set ( about 15 minutes.) Beat cream cheese and mayo. Add to lime jello. Continue beating until smooth and creamy. Add drained pineapple and nuts (optional). Chill and Serve.
35: Easiest Holiday Fudge 3 cups semi sweet chocolate chips (can also use white chocolate chips or mints chips) 14 ounce can sweetened condensed milk 1 tablespoon vanilla pinch of salt Line an 8 inch baking dish with plastic wrap. Place sweetened condensed milk, salt, and vanilla in a sauce pot over low heat, stirring constantly to prevent scorching, and bring to a low boil. Add chocolate and stir until chocolate is fully melted. (Optional to add nuts or other mix in's) Pour into baking dish and store in refrigerator for one hour to set. Remove fudge by pulling out plastic, turning fudge face down on a cutting board. Cut into desired squares. Store fudge covered, at room temperature, or in refrigerator. | Martian Ear Wax 2 small pkgs- Lime Jello 1 -8oz cream Cheese 2 Tbls of Mayo 1 can pineapple, drained chopped nuts( optional) Mix Jello ( 1 cup boiling water with 2 cups of ice cubes and 1/2 cup water) put in refrigerator to set( 15 minutes). Beat cream cheese and mayo. Add to lime jello. Continue beating until smooth and creamy. Add drained pineapple and nuts(optional). Chill and Serve. | Karen | 24
36: Aunt Viola's | This is a long standing Stempien recipe. | Cheesecake | Mom's version: I always seem to end up with more cream cheese filling, so you might want to buy those miniature graham cracker crusts as extras in case you have enough to pour into those. | 1 x 9-inch graham cracker crust 1 lb. cream cheese, softened (you can add a little extra) 3 eggs sugar (to taste but I use anywhere from 1/2 to 3/4 cup) vanilla extract (about 1/2 teaspoon) you can use lemon or almond extract, too. Mix the above four ingredients until creamy smooth. Pour the mixture into the baked crust. Bake one hour at 350 degrees. Cool 15-20 minutes | Sour Cream Topping 1 pint sour cream sugar (to taste, about 1/4 cup) 1/4 teaspoon vanilla Mix sugar, sour cream, and vanilla. Pour on cooled cheesecake. Bake 10 minutes in 375 degree oven. Chill. | 25
37: Debbie's version (Note: makes about 4 round cheesecakes or two large rectangular cheesecakes) 4 pounds cream cheese (softened) 1–4 cups sugar approximate (use Mom's as a guide) 11 Eggs 2 cans condensed milk 2x 16 oz sour cream 2-3 tablespoons vanilla Above is approximate amount of ingredients Add ingredients, and beat to get lumps out Bake in readymade graham cracker pie tin for about one hour at 325 to 375 degrees, depending on oven Cool a little While cooling, combine sour cream with 2 cups sugar or less, add vanilla and/or almond extract Put on top of pie and bake at 375 degrees for 10 minutes
38: Aunt Terry | Makes 4 servings. 8 ounces whole-wheat spaghetti 3 teaspoons olive oil, divided 1 pint grape tomatoes 1/8 teaspoon coarse salt 1/8 teaspoon ground pepper 15-19 ounce can of cannellini beans, rinsed 1 pound uncooked, medium, peeled shrimp 5-6 ounces fresh baby spinach 2 ounces crumbled low fat feta cheese 1/4 cup packed fresh dill, chopped, plus extra for garnish | Roasted Shrimp | with Spaghetti | Heat oven to 450 degrees. Cook spaghetti according to directions; reserve 1/4 cup cooking water. Drain and return pasta to pot. Line a large rimmed baking pan with nonstick foil. In the pan, combine 2 teaspoons oil, tomatoes, salt and pepper. Roast 15 minutes or until tomatoes begin to collapse. In medium bowl, toss beans, shrimp, and remaining oil. Add to tomato mixture, stir to combine. Spread in a single layer and roast 5 minutes or until shrimp are opaque throughout. Add spinach to cooked spaghetti (add reserved water if stuck together). Toss to wilt spinach. Stir in shrimp mixture, feta, and dill. Garnish with dill sprigs. | 27
39: Clementine-Fennel Salad 1/2 cup olive oil 1/4 cup fresh squeezed lemon juice 1 tablespoon honey salt and fresh ground black pepper 1 fennel bulb 1 granny smith or fuji apple 6 cups mixed salad greens 4 clementines (or you can use canned oranges) shaved cotija, parmigiano-reggiano or aged beemster cheese (optional) In a medium bowl, whisk together lemon juice and honey. Then drizzle oil into mixture in a thin stream as you whisk constantly (or whir all three ingredients in a blender, or shake them in a jar with a tight lid.) Season to taste with salt and pepper to make dressing. Trim fennel bulb, cut in half and remove core. Slice as thinly as possible. Peel clementines and remove white pith. Cut sections in half. Core apple and cut into matchsticks or slices. In large bowl, gently toss fennel, clementines, and apple pieces. Add greens and dressing to taste, then toss again. Portion onto plates. Top with cheese; shave with vegetable peeler or grater. Serve. | Aunt Terry | 28
40: Uncle Greg | 3 & 1/2 cups all purpose flour Mix flour with soda and baking 2 teaspoons baking soda powder-set aside. In mixing bowl 1/2 teaspoon baking powder combine butter, sugars, pudding mix, 3 & 1/2 cups old fashioned oatmeal and beat till smooth and creamy. 2 cups butter or margarine Add corn syrup and vanilla and 1 cup sugar mix till just blended. Beat in eggs. 1 cup dark/light brown sugar Gradually add flour mixture. Mix 2 packages instant vanilla pudding till well blended. Add oatmeal and 1/3 cup corn syrup mix till evenly blended. Stir in chips 2 teaspoons vanilla and nuts. Drop by rounded 4 eggs measuring tablespoon or cookie scoop 2 (12oz) packages chocolate chips onto baking sheets about 2 inches 1 to 2 cups chopped nuts, if desired apart. Bake at 375 degrees for 8- 10 min or 10-13 minutes, for larger scoop. | Oatmeal Chocolate Chip Cookies
41: Sweet Butter Dinner Rolls This recipe was inspired by my grandmother. She was a German immigrant who lived to be 95 and enjoyed cooking very much. We would often go to her home for dinner and she would always serve these rolls. They are slightly sweet and wonderful warm or cold with butter. | 6 cups unbleached 1/2 teaspoon salt white bread flour 3 eggs 3/4 cup sugar 1/2 cup butter 3 tablespoons yeast 1 cup whole milk 1 tablespoon diastatic malt 1 cup water (more if needed) powder (optional) | Whole egg wash: Beat three eggs with fork or hand whip until whipped. Make standard bread dough. Cover and let rise until doubled. Pull enough dough to make 2 inch balls and place each one inch apart on parchment paper covered cookie sheet. Thoroughly paint rolls with egg wash. Let rise uncovered until doubled and again apply egg wash. Bake in preheated 375 degree oven for 12-18 minutes until golden brown and hollow to the tap. Cool on cooling rack. | Dad
42: Roasted Chicken with Mustard-Sherry Sauce | Chicken: 3 & 1/2 to 5 pound broiler or roasting chicken (can brine, but I don't because the roasted chicken and sherry sauce is delicious) If not brining- 1/4 teaspoon salt divided, thyme and parsley sprigs 1 tablespoon Dijon mustard 2 tablespoons softened butter 1/4 teaspoon freshly ground black pepper, divided 1 medium shallot, cut in half | Sauce: 1 tablespoon finely chopped shallot 1/2 cup dry sherry **you can use dry, fino, or amantillado for the sherry 3/4 cup reduced-sodium and fat chicken broth 1 teaspoon Dijon mustard 1 teaspoon finely chopped fresh thyme leaves 1 tablespoon lemon juice 2 teaspoons finely chopped parsley | Preheat oven to 375 degrees. Remove pockets of excess fat from chicken. Place lightly oiled rack in roasting pan and set aside. Place chicken on a work surface. Combine mustard and softened butter; season with about 1/8 teaspoon each pepper and salt, if using. | 31
43: With your fingers, gently loosen skin from breast, thigh, and leg meat. Push half of seasoned butter mixture under the skin onto meat, smoothing skin back into place. Put the thyme, parsley, and shallot into the cavity. Truss the chicken if desired. Rub remaining butter mixture over the outside. Sprinkle with salt and pepper. Place chicken on rack, breast-side down. Roast 40 minutes. Carefully turn chicken breast-side up and baste with cooking juices. Continue roasting without basting another 40 minutes or until the temperature reaches 180 degrees in the thickest area between the leg and thigh. Let rest 10 minutes before carving. Pour off all but 1 tablespoon fat from roasting pan and place over medium-high heat. Add shallot and stir 30 seconds. Pour sherry into pan and scrape the browned bits from the bottom of the pan. Boil 1 minute, then add chicken broth and cook 2-3 minutes or until thickened slightly and reduced by two-thirds. Add a little of the liquid to the mustard and whisk to blend. Then add mixture to pan with thyme and any juices that have collected around chicken.; cook 1 minute. Add lemon juice and parsley. Spoon sauce over carved chicken and serve. Makes 4 servings. | Aunt Terry
44: Organic Blueberry 1 & 3/4 cups Quaker Oats, uncooked 1 & 1/2 cup all-purpose flour 3/4 cup brown sugar, packed 1/2 cup chopped nuts 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter, melted 2 cups fresh or frozen blueberries 1/2 cup sugar 3 tablespoons water 2 tablespoons cornstarch 2 teaspoons lemon juice . | Heat oven to 350 degrees. Grease 11x7 inch baking pan. Combine oats, flour, brown sugar, nuts, baking soda, and salt. Add butter, mixing until crumbly. Reserve 3/4 cup mixture, press remaining mixture into bottom of greased pan. Bake 10 min. Meanwhile, combine blueberries, sugar, and 2 tablespoons water in saucepan. Bring to a boil and simmer 2 minutes uncovered and stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over baked base and then sprinkle with reserved oat mix. Bake 18-20 minutes until golden brown. Bars can be frozen. | Bars | Karen | 33
45: Oreo Ice Cream Cake 1 package oreos 1 container cool whip 2 tablespoons butter, melted 1 jar hot fudge sauce 1/2 gallon vanilla ice cream 1/2 cup crushed nuts Crush oreo mix with 2 tablespoons melted butter. Spread cookie mixture into 13x9 cake pan and press down. Spread soft vanilla ice cream over cookie mixture. Soften fudge sauce in the microwave and spread over ice cream. Then spread cool whip over fudge. Sprinkle nuts on top. Put in freezer and freeze for 2 hours or until ready to serve. | Mom | 2 cups sugar 4 tablespoons cocoa 1 & 1/2 tablespoons peanut butter 1 stick butter 3 cups oatmeal 1/2 cup milk 1/2 teaspoon vanilla In a sauce pan, mix sugar, butter, milk, & cocoa. Bring to a boil & simmer 3 minutes. Remove from heat & stir in oatmeal, peanut butter, & vanilla. Drop by spoonfuls on a greased cookie sheet to cool. | No Bake Cookies | 34
46: Aunt Margie | 2. & 1/2 to 3 pounds frying chicken, cut up 1 package (1 & 1/2 oz.) spaghetti sauce mix 1/2 cup of dry white wine 2 fresh tomatoes, quartered 1/4 pound fresh mushrooms (I’ve substituted onions & green peppers because I don’t like mushrooms.) Can be served on a bed of rice. Place chicken parts in bottom of slow cooker. Combine dry spaghetti sauce mix with wine; pour over chicken. Cover and cook on low 6 to 7 hours. Turn control to high. Add tomatoes and mushrooms. Cover and cook on high for 30 to 40 minutes or until tomatoes are done. Makes 4 to 5 servings. | Chicken Marengo | Easy Drop | Biscuits | I love this recipe because it’s so easy. Of course, this isn't intended to be healthy or low in calories, and I would rather enjoy it on a rare occasion, than to modify it to be healthier. Blend until crumbly (a fork is okay, but a pastry blender works best): 2 cups flour, 4 teaspoons baking powder, 1 stick butter Add, and blend until moist (do not over-blend): 1 egg, 3/4 cup of milk Drop by tablespoonfuls onto a greased baking sheet (or use parchment paper), and bake for 15-20 minutes at 425 degrees.
47: Beth | Worthington | Poached Halibut with | Tomato and Basil | 4 (6 to 8-ounce) portions halibut fillets (really good with cod too) Salt and pepper 1 tablespoon olive oil 1 clove garlic, crushed 1 shallot, sliced 1/2 cup white wine 1 can diced tomatoes, well drained 1/4 lemon 20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade | Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to serving plate.. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately. Really tasty over couscous! | 36
48: Grandma Rosati | Chicken Cordon Bleu | 4 boneless/skinless chicken breasts 1/2 cup white wine 1 chicken flavored boullion cube 4 slices swiss cheese 1 can sliced mushrooms (optional) 6 tablespoons butter 1 teaspoon cornstarch 1 cup whipping cream 4 thin slices ham flour and paprika | Pound chicken breast to flatten. Place one slice of ham and one slice of cheese on each chicken breast. Roll up tightly and roll each breast in flour and paprika. Brown the chicken in butter in a pan. Add the wine and boullion cube and simmer for about 40 minutes. Remove chicken from pan and place on platter and keep warm. Combine corn starch and cream. Add to gravy and cook until thickened. Mushrooms may be added at this time. | This was Oma's favorite meal! | 37
49: Lemon-Garlic | Kebabs with | Gorgonzola Sauce | Karen | 2 & 1/4 pounds sirloin steak, cubed 1 & 1/2 lemons, cut into wedges 1/3 cup olive oil 1 & 1/2 tablespoons lemon juice 3 teaspoons garlic, minced 3/4 teaspoon dried oregano 12 inch bamboo skewers Dipping Sauce: 1/3 cup Gorgonzola cheese 1 & 1/2 tablespoons lemon juice 3 tablespoons water coarse salt and pepper, to taste | Thread meat cubes onto skewers; place a lemon wedge on the end of each skewer, next to the meat. Place skewers on a rimmed baking sheet or in a ziplock. In a small bowl, whisk oil, lemon juice, garlic, and oregano. Pour over skewers and let stand 15 minutes. Heat grill to medium high. Dipping sauce: in a blender or food processor, puree gorgonzola, lemon juice, and water. Season with salt and pepper. Grill skewers to desired doneness, about 2-3 minutes per side for medium-rare. Serve with dipping sauce. | 38
50: Aunt Pam | Pretzel Salad | 2 cups crushed pretzels 3/4 cup melted margarine 3 tablespoons sugar Mix together pretzels, margarine, and sugar. Press into 9x13 pan, bake 8 minutes at 375 degrees. Allow to cool. Cream together until smooth: 8 oz cream cheese (room temperature), 1 cup sugar, and add 8 ounces cool whip. Spread on cooled pretzels. Prepare 1 large package strawberry jello (or strawberry/banana) and add 1 package frozen strawberries, let stand 10 minutes then stir until strawberries have separated and mixture is slightly set. Pour over the top of cream cheese mixture and chill until gelled. This is great for a party or gathering. A delicious mixture of sweet and salty! | 8 ounce cream cheese 1 cup of sugar 8 ounces cool whip | 1 large package jello (strawberry or strawberry banana) 1 package frozen strawberries | 39
51: Aunt Debbie | 3 Cans of tuna in water 2 boxes of shell noodles Mayonnaise French dressing Mustard 8 hard boiled eggs Celery chopped Green peppers chopped Small amount of onions chopped Sweet relish Italian dressing Salad Supreme Seasoning (McCormick) Paprika | Polish Picnic | Salad | This recipe has been in our family for a long time. I remember we used to make it for picnics such as the CFM picnics we used to attend. | Boil the water to make the shell noodles (follow directions on box) but add about a tablespoon Italian dressing in the water when it starts to boil. Boil water to make the hard boiled eggs (you can add garlic powder in the water to soften shells.) Open cans of tuna and drain water. Chop celery. When shell noodles are done, drain them and put in a bowl and refrigerate. When eggs are done, cool them with cold water and then shell them. Chop up 5 of the hard boiled eggs, and set aside the other 3 for later. Now add tuna to the bowl with shell noodles. Add mayonnaise – start out with small amounts first. Add about 1/8 cup of french dressing. Add about 4 squirts of mustard. Add about 1/8 cup relish. Add the chopped celery and onions. Add a tiny amount of Italian dressing. Mix and you will probably need to add more mayonnaise and may want to taste as you go along. Add a touch of Salad Supreme seasoning. Slice the last 3 eggs (do not chop, but slices.) Put these on top of picnic salad. Now sprinkle a touch of paprika and a touch of Salad Supreme. Refrigerate. | 40
52: Mom | I don’t know for sure when I started making these cookies for my family, but it may have been when Philip was two or three years old. They are a traditional sugar cookie, cutout recipe that I got from a Betty Crocker Cookie Book. Through the years, it has become one of our family’s traditions resulting in our kitchen being covered in sprinkles and flour. I always would play Christmas music for the entire time, and of course, I wear Aunt Viola’s apron in honor of the many years that she brought Christmas to me as a child. The day before: 3 cups powdered sugar 2 cups butter, softened 2 eggs 2 teaspoons vanilla 1 teaspoon almond extract 5 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar Mix powdered sugar, butter, eggs, vanilla and almond extract until creamy smooth. Stir in flour, baking soda, and cream of tartar. This is a pretty stiff dough so using a dough hook works best. Cover and refrigerate overnight (at least for 3 hours if you’re in a hurry). | Mom's Christmas Cookies | 41
53: Cookie Day!! Make frosting first! I always made a bowl of white, a bowl of red, and a bowl of green. Use a good quality food coloring – reduce the amount of milk to account for the food coloring. For each bowl, you use: 1 cup powdered sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1 to 2 tablespoons milk or half-n-half. Food coloring Mix powdered sugar, vanilla, and salt. Beat in milk until smooth and of spreading quality (too thin will soak into your cookie). Heat oven to 375 degrees. Divide dough into four (it will be hard as rock and tough to work with at first, but then it rolls out better). Roll out onto cloth covered pastry board with decent amount of flour, always sprinkled it on. The thickness is up to you – over the years, we’ve come to a consensus that fairly thick is best. Cut into trees, snowflakes, stars, moons, etc. Place on lightly sprayed cookie sheets (you only have to spray the cookie sheets one time – they’re good for the rest of the time). Bake until edges are barely brown, about 7-8 minutes. Remove from sheet, let cool a bit. Frost and decorate. | Oatmeal Chocolate Chip Cookies
54: Beth | 4 boneless skinless chicken breasts, cut into bite size pieces 2 medium sweet potatoes, peeled and cubed 2 medium yukon gold potatoes, peeled and cubed 2 medium carrots, peeled and cut into 1/2 inch slices 1 can (28oz) whole stewed tomatoes, undrained 1 teaspoon salt 1 teaspoon paprika 1 teaspoon celery seed 1/2 teaspoon black pepper 1/8 teaspoon cinnamon 1/8 teaspoon ground nutmeg 1 cup fat free low sodium chicken broth 1/4 cup fresh basil, chopped | Chicken & Sweet Potato | Combine all ingredients in crock pot. Cook on low 6-8 hours, or on high 3-4 hours.
55: Penna Pot Pie by 4 cups flour 1 teaspoon baking powder 1/2 cup crisco dash of salt 1 egg cold water ham or chicken broth Cut crisco into flour. Cut in egg. Add water, a spoonful at a time. Mix until it holds this together in a ball. Roll out and cut into squares, add to broth, layering with sliced potatoes and onions until used up. Boil until potatoes are done. Cornell Chicken Marinade 2 cups apple cider vinegar 1 cup oil 1 tablespoon salt 1 tablespoon pepper 2 tablespoons poultry seasoning 1 egg | Blend in blender. Pour over chicken and marinate for 8 to 24 hours. | Mom | Margaret Snyder | 44
56: This is taken from Chef Paul Prudhomme’s Louisiana Kitchen (1984), p. 183, given to me by my sister. I’ve simplified the recipe greatly. On the left is how I cook it, on the right is Prudhomme’s original recipe. | How I cook it Get a 2-3 pound boneless pork roast Mix 1 teaspoon or so of each in a small bowl: red pepper, white pepper, black pepper, dry mustard, thyme, and paprika. Chop 1/2 cup of each of the “holy trinity” of Cajun cooking: onions, green peppers, and celery. (I use whatever I have around and estimate the amounts. (I’ll use cut up packages from the store if available.) | Prudhomme’s recipe 4 pounds Same except 2 teaspoons black pepper instead of 1 teaspoon, 1/2 teaspoon mustard instead of 1 teaspoon, and add 1 & 1/2 teaspoon of salt. Same | Cajun Pork Roast
57: How I cook it continued Sauté for a full 4 minutes on high heat: the vegetable mix above, the spices, and 1 tablespoon of garlic. I use olive oil. Cut pockets in the meat. Make sure the pockets do not cut all the way down. I make 6-7 pockets in a 2 & 1/2 pound roast. After the 4 minutes, fill the pockets with the mix, then put the rest on the top and sides of the roast. Bake uncovered at 375 until the meat thermometer shows 170 degrees, about 1 & 1/2 to 2 hours. | Prudhomme’s recipe continued Same but use 3 tablespoons of unsalted butter and 1 tablespoon pork lard or vegetable oil. Same They suggest letting the mix cool first, I don’t bother. Bake at 275 for 3 hours, then at 425 until dark brown on top and meat is white in the center, 10-15 minutes more. | This comes out quite spicy. If you’re not a spice fan, you could cut down the amounts of spice. I have gotten excellent results from my simpler version | Uncle Larry | 46
58: Karen | Vodka | Cream Pasta | Serves 4 Coarse salt and ground black pepper to taste 12 ounces penne pasta 1 tablespoon extra virgin olive oil (once around the pan) 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken broth 28 ounce can crushed tomatoes 1/2 cup heavy cream (optional) italian sausage 20 leaves fresh basil, shredded or torn crusty bread | Put water into a large pot over high heat and boil. When water boils, add salt and penne. Cook according to package to al dente and drain. While boiling pasta, heat a large skillet over medium heat. Add olive oil, butter, garlic, and shallots. Sauté garlic and shallots, about 3-5 minutes. Add vodka and cook to reduce by half, about 2-3 minutes. Add chicken broth and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper. Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Toss hot pasta with sauce and basil leaves (can also add cooked sausage) and serve immediately with crusty bread.
59: Chicken and Rice | Aunt Pam | 4 to 5 boneless/skinless chicken breasts 1 & 1/3 cups uncooked regular white rice 1/2 cup Italian dressing 1 can fried onions (optional) 2 cups chicken broth 1 bag frozen vegetables 1 teaspoon Italian seasoning | Place rice, Italian seasoning and 1/2 can of onions in 9x13 pan and pour over with broth. Add chicken and pour the Italian dressing over the chicken, cover and bake 30 minutes at 400 degrees. Place vegetables on top and bake an additional 20 minutes uncovered. Add remaining onions and bake 1 - 3 minutes. This is one of DJ's favorite dishes. It's simple, yet very tasty and so easy to make.
60: Bread: 6 cups unbleached white flour 3/4 cup sugar 1/2 teaspoon salt 3 tablespoons yeast 3 eggs 1/2 cup sweet creamery butter 1 cup milk 1 cup water (more if needed) 1 teaspoon almond extract (optional) | Crumbs 1 cup butter 1 cup sugar 3 to 3 & 1/2 cups flour 1 teaspoon Almond extract (optional) Mix together with fork or fingers until blended and crumbs form. Icing 4 cups confectioners' sugar 2 tablespoons melted butter or softened cream cheese 1/2 teaspoon almond extract (optional) Enough milk to make icing barely drip off fork (start with one tablespoon) | I am not certain what the impetus was, but somehow Lucia and I needed to have this Polish sweet bread. It is a wonderful breakfast bread. The recipe has evolved and was made up completely from scratch. It is sliced and served plain or with butter, or with preserves, as I sometimes enjoy. It is best when cooled and then placed in a bread bag overnight, to be sliced in the morning. Christina and our family have been eating this since she was a little girl. | 49
61: Dad | Platzek | Prepare loaf pans with nonstick spray and thoroughly and liberally cover bottom with crumb mixture. Make standard bread dough. Cover and let rise until doubled. Cut dough into 4 and roll each flat. Sprinkle enough of the crumb mixture to cover the flattened loaves. Roll tightly and paint loaves with melted butter. Place in prepared loaf pans and sprinkle with remaining crumbs. Let rise until doubled. Bake in preheated 350 degree oven for 25 minutes or until golden brown and hollow to the tap. Remove from pan and cool on cooling rack. Drizzle icing over loaves when they are still a bit warm.
62: Beth | 5 slices bacon, fried and crumbled, set aside. 1 medium onion, sliced into rings 2 cups frozen corn 10 & 1/2 oz can condensed cream of potato soup 10 & 1/2 oz can condensed cream of mushroom soup 2 & 1/2 cups milk 1 teaspoon salt pepper to taste cheddar cheese, optional Sauté onion until soft. In a large pot, add soups, milk, onion, corn, salt and pepper and simmer about 20-30 min until hot. Ladle into bowls and top with crumbled bacon. Top with cheese, if you like. Serve with crusty rolls. | Corn Chowder | Tomato | 1 & 1/2 pounds vine tomatoes 2 medium cucumbers 1/2 large red onion 30 small basil leaves kosher salt and pepper sugar Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 teaspoon sugar 1 teaspoon oregano 1 teaspoon salt black pepper 4 garlic cloves, minced Core tomatoes and cut into wedges and cut wedges in half. Put tomatoes in a big bowl and add a pinch of salt, pepper, and sugar. Stripe the cukes and cut in half lengthwise, then crosswise into chunks. Cut onion into slivers. Toss all veggies. Stack, roll, and slice basil then stir it in. Pour dressing over all and let sit at room temp for a while before eating. | Cucumber Salad
63: Karen | Cheesy Baked Potatoes | Baked Parmesan Tomatoes 6 tomatoes, cored and halved horizontally Place tomatoes cut-side up on a baking 1/3 cup shredded parmesan cheese sheet. Top with parmesan, oregano, salt, and 1 & 1/2 teaspoons dried oregano pepper. Drizzle with olive oil and bake at coarse salt and ground pepper, to taste 450 degrees until the tomatoes are tender, 6 teaspoons olive oil about 15 minutes. | 6 russet potatoes, peeled and chopped 3/4 yellow onion, chopped 2 & 1/4 cups chive flavored cottage cheese 1 & 1/2 cups sour cream 1 & 1/2 cups shredded cheddar cheese Boil potatoes in a large pot of water until tender when pierced with a fork. Preheat oven to 350 degrees. Butter a casserole dish. In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. Transfer mixture to the prepared casserole dish. Top with cheddar cheese and bake for 30 minutes or until done. | 52
64: White Trash | 2 cups wheat chex 2 cups corn chex 2 cups cheerios 2 cups small pretzels 2 cups nuts 2 cups white chocolate chips 3 tablespoons oil Mix cereal and pretzels in a bowl. Melt 2 cups white chocolate chips with 3 tablespoons oil. Mix well. Pour over dry ingredients. Mix well. Pour onto cookie sheet and let harden | Apple Crisp | 5 apples, peeled & sliced 1/2 cup flour 6 tablespoons butter 1/3 cup quick cooking oats 1/2 cup brown sugar 1/2 teaspoon cinnamon Preheat oven to 375 degrees. Place apples in 9x13 inch baking dish. In a bowl, mix butter and brown sugar, flour, oats, and cinnamon. Pour over apples and spread evenly. Bake 30 minutes. | Mom | 53
65: Beth's Chocolate Pie | This recipe is from Beth Feldman, and we love it for its simplicity, as well as its rich taste. Keith has made it more or less on his own, so it is easy – he’s not one to fuss in the kitchen. 16 or so marshmallows (regular sized), or 1 & 1/2 cups of the small marshmallows 1 half cup of milk 8 ounces semi-sweet chocolate pieces Baked or unbaked 9-inch pie shell graham cracker crust (Oreo cookie crust is an option) 2 cups of whipping cream 3 tablespoons of powdered sugar | Heat marshmallows, chocolate, and milk in microwave until melted. Stir when chocolate is melted, until smooth. Leave out until it cools. Whip 1 cup of whipping cream and half the sugar, until stiff. Fold in the cooled chocolate mixture, then pour into the shell, and place in the refrigerator. Whip another cup of whipping cream and the rest of the sugar until stiff, and spoon on top of the pie. | Aunt Margie | 54
66: Nikki Maier | Makes 24 Cake Ingredients: 2 & 1/2 cups cake flour (not self rising), sifted 2 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 & 1/2 cups sugar 1 & 1/2 cups vegetable oil 2 large eggs, room temperature 1/2 teaspoon red gel-paste food color (will need more, I haven't gotten them red yet and have used close to a full bottle) 1 teaspoon pure vanilla extract 1 cup buttermilk 1 & 1/2 teaspoons baking soda 2 teaspoons distilled white vinegar | Cream Cheese Frosting: 1 cup (2 sticks) unsalted butter, room temperature 12 ounces cream cheese, room temperature 1 pound (4 cups) confectioners' sugar, sifted 1/4 teaspoon pure vanilla extract To make the frosting: With an electric mixer on medium-high, beat butter and cream cheese until fluffy, 2-3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, & then vanilla. Mix until smooth & combined, scraping down sides of bowl as needed. Frosting can be refrigerated up to 3 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again. | 55
67: Red Velvet | Cupcakes | To make the cupcake: 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt. 2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. 3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester is inserted and centers come out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. 5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
68: Preheat oven to 350 degrees. Unroll 2 x 8 ounces packages of crescent rolls. Separate into 16 triangles, reserving 4 triangles for decoration. On a large, round stone, arrange 12 triangles in a circle with ends toward the outside edge of the stone and points towards the center. Points will not meet. Roll dough to 14 inch circle, pressing seams together to seal and leaving a 3 inch hole in the center. For filling: combine 8 ounces cream cheese, 1/4 cup of powdered sugar, 1 egg, and 1/2 teaspoon vanilla, mix till smooth. Spread cream cheese mixture over dough to within 1/2 inch of edges. Top with a 20 ounce can of cherry pie filling. Cut each remaining triangle into thirds and arrange dough strips evenly in a spoke-like fashion over filling. Bake 25-30 minutes or until golden brown. Cool slightly. For glaze, mix 1/2 cup of powdered sugar and 2 teaspoons milk till smooth. Drizzle over cake and serve warm. | Cherry Cheese | Coffee Cake | Scrambled Eggs Deluxe | Raw eggs, 1 per serving 1 teaspoon cream cheese, per serving 1/4 cup milk 1 teaspoon Pampered Chef dill mix 4 ounce cheddar cheese | Melt cream cheese in microwave. Add milk and stir till smooth. Add eggs, and dill mix and beat well. Cook eggs till set. Grate cheddar cheese and let melt and serve. | Kathy | 57
69: Beef Stew with Sherry 2 cans cream of mushroom soup 3 pounds beef stew, bite size 1 cup sherry 8 ounces fresh mushrooms 1 envelope onion soup mix Cut beef in small pieces and combine all ingredients. Bake at 350 for 2-3 hours in casserole dish. Check occasionally; if too thick, add more sherry or water. Serve hot over egg noodles. This is another tasty meal that is quick and easy to make, especially on work days. Grandma Rosati | 58
70: Uncle Larry | Note: this is a healthy, hearty meal with origins in Africa, by way of British colonialism. Larry introduced it to a number of the Stempiens in the early 1980’s. It’s a great recipe for a crowd, but experiment for a small number first. Keith, Larry, and I have enjoyed this recipe for years, sometimes with the Feldman clan get-togethers. We like it spicy, but you can vary it to taste. And if we cook too much, leftovers are always welcome.. For 3 to 5 people: Cook chicken in a slow cooker ahead of time or the day before. Then you can skim the grease off the broth after it gels. Use the broth for the sauce. We used one package of breasts, and one package of drumsticks. Or use the formula, 2 pieces of chicken per person. | Peanut Butter | Chicken | 59
71: While the rice is cooking, simmer the peanut butter, broth, spices, and water (for about an hour.) You may need to add water as it simmers, depending on how thick you like the sauce. About halfway through the simmering, add the pieces of chicken. peanuts (for the final topping) 1 & 1/2 cups of uncooked rice (we cook it in a steamer while the sauce is cooking) about 1 tablespoon each of curry powder and chili powder Here are suggestions for chopped or sliced vegetables and fruits – really, anything you like will work. We usually prepare about 9 to 12 different ones; about a half cup to a cup of each. green peppers olives onions shredded carrots sliced mushrooms sweet red peppers peas cauliflower hot peppers grapes oranges zucchini pears cherry tomatoes pineapple peaches bananas grapefruit To serve: each person starts with a bed of rice on their plate, with sauce and a piece of chicken on top. Each person tops that with any combination of the fruits and vegetables they desire, and finally tops that with a scoop of peanuts. | One 16-ounce jar of Smucker’s creamy peanut butter, and 3 to 3 & 1/2 cups of broth and water. We never use Jiffy or any peanut butter that contains ingredients other than peanuts and salt. | 60
72: Magnificent Meatloaf | Put ground beef in mixing bowl. Add bread crumbs, eggs and milk. .Add onions and peppers. Add seasonings and mixes. Put meat mix in loaf pans 3/4 full. Bake at 375 to 400 degrees for about 45 minutes depending on size of pan and oven. Halfway through baking ,take pans out and drain excess fat (even though this is lean ground beef you may have excess fat.) Rotate pans and continue cooking. After the 45 minutes or so, when meatloaf looks 96% done, pour the Ragu over meatloaf and add shredded cheese. Bake another 10 minutes | Lean Ground Beef - approximately 2 pounds Bread crumbs (plain or Italian) Eggs (about 2) Milk (can use regular, 2%) Chopped onions (or dehydrated) Chopped green peppers (optional) “Salad Supreme” seasoning Garlic Powder Any additional seasonings you like to use Half a packet of either Lipton onion soup mix or vegetable soup mix Half a packet of meatloaf mix Parsley Ragu or any brand spaghetti sauce for topping Shredded cheese for topping (optional) Aluminum meatloaf pans | Aunt Debbie's | This recipe is similar to what I used to make on Millicent Avenue. Over the years I improvised. I am the type of cook that does not measure so you kind of have to practice & season to taste.
73: Summer Shrimp Tacos | Tacos (Serves a bunch): 16 small flour tortillas 4 cups shredded cabbage 2 tablespoons jerk seasoning 2 mangoes, peeled and diced 2 pounds large shrimp, peeled 1/2 red onion, chopped finely 1/2 cup cilantro, chopped 4 tablespoons mayonnaise 2 tablespoons rice vinegar | Coat a large non-stick skillet with olive oil, heat over medium heat. Sprinkle shrimp with jerk seasoning. Add shrimp to pan and sauté, about 3 minutes or until cooked through. Heat tortillas in a non-stick skillet over medium heat, by swirling around until warm and soft and pliable. Toss remaining ingredients in a bowl until blended. Assemble tacos with cabbage mixture and shrimp and fold in half to eat. | & Spicy Black Beans | Spicy Black Beans: In a medium saucepan, combine 2x15 ounce cans black beans, 1 white chopped onion, 2 chopped garlic cloves and bring to a boil. Reduce heat to medium-low. Season with 4 tablespoons chopped cilantro, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon coarse salt to taste. Simmer 5 minutes and serve. | Karen | 62
74: Mom | Shepherd's Pie 1 pound hamburger 1 medium onion 1 can corn 3 cups mashed potatoes 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup cheddar cheese Preheat oven to 350 degrees. Fry hamburger and onions; cook until done. Drain fat off. Place hamburger in baking dish and add corn, salt, and pepper. Spread potatoes on top. Top potatoes with butter and cheese. Bake 30-40 minutes. | 63
75: Uncle Dennis' Squirrel Pie | This recipe is one of Monica’s favorites for when times are tough. Clean, skin and cut two squirrels into small pieces. Soak in salted water, or water with a little vinegar added, changing water several times. Drain, dry and roll in seasoned flour. Sauté in pork or bacon fat until slightly browned, then place in greased pie dish or bowl, add two cups liquid (made up of wine, cider, beer, crushed fruit, or a little vinegar, and water or stock), salt and pepper, one thinly sliced onion, and herbs of your choice. Cover and cook on top stove for 1 & 1/2 hours, or in moderate oven for two hours. Remove and thicken the stock with a little flour. Take out part of the gravy and add tomatoes, sauce or catsup, to serve with the pie. Meanwhile, cover meat dish with pastry or biscuit dough, slit for steam to escape, and bake for 20 minutes in hot oven. | 64
76: Aunt | Linguine | with Tomatoes | Serves 8 1/4 cup virgin olive oil 1 small onion, peeled and diced 2 cloves garlic, peeled and minced 4 cups diced tomatoes ** you can used canned diced tomatoes 1 cup white wine 2 teaspoons kosher salt 1/2 teaspoon coarse ground pepper 1 pound linguine 1/2 cup coarse chopped basil ***you can use some chopped baby 1/4 cup grated Romano cheese spinach for some of the basil | Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté it until translucent, then add the garlic and sauté another minute. Stir in the tomatoes and sauté another couple of minutes, then add the wine, salt, and pepper. Bring to a boil, then lower to a simmer. Cook the sauce for about 15 minutes, or until the sauce has thickened a little.. Boil the linguine, drain it, and transfer it to a large bowl. Stir the basil into the sauce and pour it over the pasta. Add the cheese and stir until combined. This dish may be served hot or at room temperature. | Terry | & Basil
77: Tabouleh | Aunt Terry | Makes 4-6 servings 3/4 cup bulgur wheat 2 cups warm water 2 bunches flatleaf parsley, washed and chopped 1 bunch mint, washed and chopped 1/2 bunch green onions, sliced thinly 1/4 cup virgin olive oil 3 tablespoons fresh lemon juice 2 cups diced tomatoes 2 teaspoons salt 1 teaspoon pepper | Soak the bulgur in the warm water for 1/2 hour, or until it is soft, then drain and squeeze out any excess water. Transfer the bulgur to a bowl along with the remaining ingredients and mix to combine. Refrigerate before serving. | and Basil
78: Mom's Creamed Eggs | I used to watch Mom cook and this recipe is partially from memory, but then I had to go online to finish it. Furthermore, I needed to actually try to make this recipe to see if I could get it to taste as good as Mom’s. Well, I tried and liked them and I hope you will enjoy these too. You can serve these over toast, English muffins, or biscuits. | One Dozen Eggs (use any size you like large, medium or small.) It is good to immediately cool eggs after boiling. Sauce: Butter – 8 tablespoons Flour – 8 tablespoons Cornstarch – 4 tablespoons (you may substitute with Organic Tapioca Starch) Salt – 1/2 teaspoon Pepper (optional) but a tiny sprinkle Cream of Tartar – 1/2teaspoon Milk – 4 cups Vanilla Extract – 1/4 teaspoon or a few drops | 67
79: How to Make: 1. Hard boil the eggs (add garlic powder to help soften shells). Set aside. 2. Melt butter in a saucepan. Blend in flour, cornstarch, salt, cream of tartar, and pepper, then add milk and a little vanilla. Cook on low heat, stirring constantly, until mixture thickens. 3. Simmer the sauce or shut off while you shell the eggs. 4. Slice the eggs diagonally, I think I mean horizontally, or we could call it landscape. 5. Add sliced eggs to white sauce. Heat a few more minutes; be careful not to break eggs apart. 6. Serve on toast or biscuits. 7. Optional add Bacon Bits or Salad Supreme or Paprika sprinkled on top. | Aunt | Debbie
80: SOPA A LA MINUTA - a nice soup | Serves 4 1/4 cup canola oil 1 pound sirloin beef cut small 1 medium spanish onion, chopped 1 teaspoon garlic paste In a medium size pot, on medium flame, heat the canola oil, add the onion and cook until translucent, add the beef and cook until golden. Add the garlic, tomatoes, Aji Panca paste and oregano. Mix all ingredients and let them cook for 5 minutes. Add the hot stock or water, mix with other ingredients and let simmer for 10 minutes. Add noodles and cook for 1 minute. Season soup with salt and pepper to taste. In a separate bowl, mix the eggs and add to soup, then add the milk. Mix and let stand for 1 minute and serve. Enjoy! Note: If you like, instead of mixing the eggs in a bowl, they can just be cracked open right in the pot. A nice seafood entree: Watch out with the Smell :) | Jose Salazar | 2 plum tomatoes, chopped 1 teaspoon Aji Panca paste 1 teaspoon oregano 6 cups beef stock or water, hot 1 pound angel hair noodles | 2 eggs 1/2 cup of milk salt and pepper
81: THE PERFECT PISCO SOUR - our traditional Peruvian drink Makes 4 servings Pisco Sour is the national drink of Peru and my favorite cocktail. It is always present at my family and friends’ affairs and at every Peruvian event. It is very simple to make and very refreshing. 8 ounces Pisco 3 ounces lime juice 1/2 cup simple syrup 1 egg white ice cubes Angostura Bitters Place the pisco, lime juice, and simple syrup in a blender and mix for 10 seconds. Then add the egg whites and ice cubes and blend for 30 seconds. Top with a couple drops of Angostura bitters and serve immediately. For large batches, a common way to make Pisco sour is 3 parts pisco, 1 part lime juice and 1 part sugar syrup. Hoping I can make this lovely couple very happy :) I'm sure there must be Supermarkets there that sell Peruvian ingredients, but if not I always go to www.labodeguita.com, please feel free to ask me about it. | Peruvian Buffet | 70
82: PAPA A LA HUANCAINA - This is a nice appetizer, very popular in our Country. | Mmmmm. Papa a la Huancaina, just delicious. The dish consists of a thick yellow spicy sauce made of aji amarillo, cheese and milk, generally served with potatoes and is a great vegetarian appetizer. The main ingredient, aji amarillo, brings a healthy aspect to the dish – aji amarillo helps ease inflammation, aid in digestion and relieve pain. The word “Huancaina” comes from the town of Huancayo and there are many stories behind the sauce. One is that the region of Junin, where Huancayo is located, has approximately 3,000 varieties of potatoes and the creator of the dish would buy all the ingredients from there. Another story is that during the construction of the Central Railway in Peru, the women from the region would serve the dish to the workers, using different types of potatoes, but the sauce was made out of rocoto. When the dish came to Lima, it was changed to aji amarillo instead of rocoto. The sauce is what makes the dish and you can use it in many different ways. I use it as a dip for crudités when catering an event. It’s also great as a dip for hors d’oeuvres such as yucca balls, corn and cheese mini skewers or empanadas, so simple but so good! At home I also mix it with spaghetti, a different and very delicious twist on a popular dish. | Jose Salazar | 71
83: Serves 3 – 6 6 white potatoes 4 Aji Amarillo peppers (fresh, frozen, canned or jarred), seeded, de-veined and soaked in cold water overnight (to reduce the heat of the pepper) 3 tablespoons vegetable oil 1 small red onion, roughly chopped 3 cloves of garlic, sliced 4 saltine crackers, crushed 2 cups fresh white cheese, crumbled (feta or other) 1 cup fresh milk or evaporated milk Hard boiled egg slices Salt and Pepper to taste Lettuce leaves Botija olives (found at any Latin store) or black olives Wash the potatoes and cook in a pot until done. Once cooked, peel and let cool. Slice and set aside. Rinse the soaked Aji Amarillo and chop roughly. Heat the oil in a medium pan and sauté onion, garlic and Aji Amarillo until soft, about 2–3 minutes, seasoning with salt and pepper to taste. Remove from heat and while mixture is still hot, place in a blender and mix for 2 minutes, or until smooth. Add the crackers, cheese and milk and keep blending to form a thick, smooth and creamy sauce. Adjust seasoning to taste. Divide lettuce leaves between plates, arrange the cold potatoes on the plates, pour the sauce over the potatoes and garnish with hard boiled eggs and sliced olives. The sauce can be served chilled or at room temperature. | Peruvian Buffet
84: ESCABECHE - A nice seafood entree, watch out with the smell : ) | Escabeche is a dish of Mediterranean origin brought to Peru by the Spaniards. It is usually served with fried fish or chicken (poached or baked) that has been marinated in a mixture of onions and vinegar. To make it Peruvian style, just add aji panca to the marinade. The fish version is more delicious but I usually prefer to make it with poached chicken, which is a healthier version of the dish, as opposed to the fried one. I’ve included the fish recipe below – beneath is a variation with chicken, just substitute out for the fish after it is cooked. Whichever way you eat it, what makes it so delectable is the way the protein gets pickled in the marinade – if possible, prepare the dish one day ahead of time so that the chicken or fish is thoroughly pickled. Escabeche is eaten room temperature and usually served with roasted or boiled sweet potatoes, a hard boiled egg and botija or black olives. Serves 8. 2 lbs red snapper, cut into 4 oz fillets Salt 1 cup yellow corn meal flour 1/4 cup vegetable oil 1/4 cup canola oil 2 garlic cloves, minced 1 tablespoon aji panca paste 1 tablespoon aji mirasol paste 1 teaspoon oregano 1 teaspoon cumin 2 pounds white onions, cut in a thick julienne 1/4 cup red wine vinegar Salt and pepper to taste | Jose Salazar | 73
85: Garnish: Botija or Black Olives Roasted or Boiled Sweet Potato Hard Boiled Eggs Wash and dry the fish filets. When dry, season with salt and coat with flour. In a frying pan, heat the vegetable oil over medium-high heat and fry the fish until golden. Once the fish is cooked, remove from the pan and put on a platter. In a clean skillet, add the canola oil and sauté the garlic, aji panca paste, aji mirasol paste, oregano and cumin. Mix well and cook for 2 minutes. Add the onions and cook until translucent. Season with salt and pepper to taste. Add the vinegar – the level will vary on the acidity you prefer, add more to make it more acidic. Remove from the heat and let cool. Pour the onion mixture on top of the fish arranged on the platter. Decorate with sweet potatoes, olives and hard boiled eggs. Enjoy! To use chicken instead of fish: 4 chicken pieces (white or dark, could be legs, thighs, or breast), washed 4 cups chicken stock 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 1 white onion, coarsely chopped 1 garlic clove, peeled In a medium deep pot over medium high heat, bring chicken stock, carrot, celery and onion and garlic clove to a boil. Let boil for 10 minutes, then reduce the heat to low and add chicken, cooking for 25-30 minutes. Remove the chicken and put on a platter. Follow the recipe for the rest of the ingredients above. | Peruvian Buffet
86: The Stempien family has been making tuna salad as far back as I can remember, and I remember it was usually included at our annual New Year's Eve parties, which are fondly recalled by friends and family. It was a must at picnics and at our annual Allegany camp-out. Christina grew up eating it at Akron picnics and other family gatherings. She always looked forward to it and still does. Each member of the family would tweak the recipe to their liking, but I think we all kept the same general method and flavor. I believe it was Debbie who first came up with the idea of adding French Dressing or maybe Greg; I'm not sure. Here is my version. 1 & 1/2 to 2 lbs shell noodles (or pinwheels as Christina prefers) 10 - 12 eggs, hardboiled | Mom | Stempien Family Tuna | Salad | celery, chopped (4-5 stalks) onion, chopped (not too much; or you will overpower the salad) sweet relish | tuna fish (3-4 small cans) mayonnaise (quite a bit)
87: Cook noodles, drain, and rinse in cold water. Peel cooled eggs and cut up (size optional). Mix the noodles, eggs, & tuna (with your clean hands). Add small amount of salt and pepper. Add celery and onion. Mix with hands. Scoop large amounts of mayonnaise and mix until creamy. Add relish (half a medium jar). Add French Dressing (I draw a circle and then criss-cross a few times. Haha). Mix. Taste a sample. I always end up needing to add a touch more salt and more pepper -- it never fails. Mix a final time with hands. It is key that you mix this salad with your hands and squeeze the mayonnaise throughout. It is the most efficient way. Refrigerate overnight. It is important to make this salad many hours before your event as it needs to age, preferably overnight. You may find that the mayonnaise has been absorbed into the salad the next day. That is why you shouldn't be too afraid to use extra dressing. Add more mayonnaise if it has gotten too dry. Enjoy!
88: Alex Harris | Eggs Shredded cheese 1 chicken breast chopped into small pieces to cook with 3 slices of chopped bacon 1 slice of diced onion 3 jalapeños chopped almost to a mince 1 small carrot quartered long ways then diced 1 can of tomato sauce plus half can of water 1 package of corn tortillas 1 package of flour tortillas 1 avocado Sour Cream Let all ingredients sauté together (including the chicken). Cook some of the corn tortillas in butter to soften. Lay the corn tortilla on a plate and spread shredded cheese on top. Then place 2 cooked eggs on the corn tortilla and place the sautéd mixture on top of the eggs. Then add shredded cheese. Serve with a flour tortilla and avocado and sour cream on the side. | Yolanda's Tasty Breakfast
89: Lemon Blueberry Trifle 1 frozen prepared pound cake (16 ounces) 2 lemons 1 & 1/2 cups milk 8 ounces sour cream 8 ounces whipped topping, thawed and divided 1 pint blueberries 2 pkg ( 3.4 oz ) lemon instant pudding and pie filling 1 ounce square of white chocolate (for baking) Cut frozen pound cake into 1 inch cubes and place in a large colander bowl. Zest one lemon and set aside. Juice the same lemon using a juicer. Sprinkle lemon juice over cubes and toss gently. In a batter bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix and whisk until mixture begins to thicken. Set aside 10 blueberries for garnish. To make the trifle, place 1/3 of the cubes in 10 cup bowl, then top with 1/3 blueberries. Grate 1/4 of chocolate over blueberries. Evenly spread 1/3 of pudding mixture on top, repeat until complete. Reserve remaining chocolate for garnish. Fill a decorating bag with remaining whipped topping. Pipe 10 rosettes with star tip around edge of serving bowl. Score remaining lemon and cut 5 slices - 1/4 inch each. Cut each slice in half again and place between rosettes. Place one blueberry in each rosette. Grate remaining chocolate in center and refrigerate 30 minutes. | Kathy | Kathy | 78
90: Sauce: 6 tablespoons butter or margarine 1 tablespoon fresh minced garlic 1 ounce package Knorr Newburg Sauce (or similar or homemade because can be hard to find) 32 ounce crushed canned tomatoes 1 & 1/2 tablespoon lemon juice 1/4 teaspoon (or to taste) crushed red pepper 1/2 teaspoon dried basil 1/4 teaspoon dried marjoram 1/2 teaspoon black pepper | 79 | Karen | Pasta: 1 pound linguine or penne or preferred pasta Vegetables: 1/2 pound mushrooms, halved/quartered 1 cup green bell peppers, cut into 1 inch squares 1 cup red bell peppers, cut into 1 inch squares 1/2 cup yellow onion, cut into 1 inch squares 2 tablespoons butter, for sautéing | Shrimp: 1 pound medium to large fully cooked shrimp, thawed and drained
91: Shrimp Primavera | Melt butter in 3 quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes. Meanwhile, in a large sauté pan, melt 2 tablespoons butter. Sauté vegetables about 3 minutes until crisp-tender. Add to the sauce and simmer 5 minutes more. Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through, do not boil. Spoon shrimp primavera over hot linguine or penne. Pass parmesan cheese. | 80
92: Carrot Cupcakes with Maple Cream Cheese Frosting Carrot Cupcakes: 2 cups + 2 tablespoons all purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 2 cups sugar 3 eggs (lightly beaten) 3/4 cup vegetable oil 3/4 cup buttermilk 10 oz can crushed pineapple, drained ( if you have a food processor, puree the pineapple) 3 cups finely grated carrots 1 tablespoon cinnamon 1/4 teaspoon salt 1/4 cup chopped walnuts . | 81
93: To make the cupcakes: 1. Grease or line two standard muffin pans. Preheat your oven to 350 degrees. 2. Sift together your flour, soda, and powder in a small bowl. Combine the remaining ingredients in the bowl of your standing mixer. Add dry ingredients to wet ingredients and mix on low until just combined. 3. Bake in your 350 degree preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from pans and cool on baking racks. Maple Cream Cheese Frosting Two (8-ounce) packages cream cheese, softened 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar 1/4 cup pure maple syrup In a stand mixer, beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. | Beth Worthington
94: Vanilla Almond Cupcakes 2 & 3/4 cups all-purpose flour 2 & 1/2 teaspoons baking powder 3/4 teaspoon salt 1 & 3/4 cups granulated sugar 3/4 cup (1 & 1/2 sticks) unsalted butter, softened 1 teaspoon almond extract 1 teaspoon vanilla 4 eggs 2 egg yolks 1 & 1/2 cups milk Vanilla Almond Buttercream frosting: 3 sticks unsalted butter, room temperature 4 cups confectioners’ sugar, sifted 1 vanilla bean, split length-wise and seeds reserved 1 teaspoon almond extract | 83
95: 1. Pre-heat the oven to 350 degrees. 2. Line cupcake pans with liners; set aside. 3. In a large bowl, combine the flour, baking powder, and salt, mixing well. 4. Fit your standing mixer with the paddle attachment. In the mixer bowl, cream the butter until light and fluffy, about 2 minutes. 5. Slowly add in the granulated sugar, almond extract, and vanilla bean seeds and mix until well-combined, about 2 more minutes. 6. Add the egg yolks, and mix well. 7. Add the eggs, one at a time, beating well after each addition. 8. Add the flour and milk mixtures alternating (start and end with the flour mixture) to the mixing bowl at low speed, mixing until the flour is just combined. 9. Evenly distribute the batter among the prepared baking pans. 10. Bake for 20 minutes total, rotating the pans halfway during the baking time. 11. When a cake tester inserted into the center of a cupcake comes out clean, remove the cupcakes from the oven and let cool for about 15 minutes. 12. For the buttercream frosting: In the bowl of your standing mixer, with the paddle attachment, beat the butter at medium-high speed until light and fluffy. 13. Reduce your mixer speed to low, and gradually add the confectioners’ sugar slowly, making sure to frequently increase the speed of the mixer for in 10 second increments to aerate the frosting. 14. Add the vanilla bean seeds and almond extract, mixing well, until frosting is smooth and creamy. | Beth Worthington
97: A DREAM COME TRUE