Myra's Shrimp Spaghetti

 6 oz. spaghetti

2 (14 1/2 oz.) cans stewed tomatoes

1 (6 oz.) can tomato paste

1/2 c. chopped onion

1 tsp. dried oregano, crushed

1 tsp. dried basil, crushed

1/4-1/2 crushed red pepper

1/4 tsp. garlic powder

1/4 tsp. dried thyme

1 (16 oz.) pkg. frozen peeled deveined shrimp (or fresh)

1/2 c. chopped green pepper

Cook spaghetti according to directions on package; drain and keep warm.  

In saucepan combine undrained tomatoes, tomato paste, onion, oregano, basil, red pepper, garlic powder and thyme.  

Cook uncovered over medium-low heat 10 minutes until mixture is somewhat thickened, stirring occasionally.  

Add shrimp and green pepper, cook uncovered 10 minutes until shrimp are no longer pink, stirring occasionally.  

Serve over spaghetti.  

Serves 6.  

This is a low cal/low fat meal.  

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Honolulu Shrimp with Rice

 4 strips bacon, diced

1/2 lb. ground beef

1 c. finely chopped onion

3 c. cooked rice

2 c. cleaned cooked shrimp

1/3 c. minced celery leaves

1/2 tsp. salt

1/4 tsp. dry mustard

Dash pepper

3 tbsp. soy sauce

3 bananas, slightly green

Cook bacon crisp.  

Add ground beef and onions.  

Cook until onions are tender.  

Add remaining ingredients, except bananas.  

Mix heat thoroughly.  

Slice bananas, brown lightly in butter.  

Serve rice-shrimp in a bowl.  

Border with bananas.  

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Shrimp Marinara

 1/2 c. olive oil

3 lg. onions

1 clove galric

1 1/2 lb. uncooked, unshelled shrimps

1 pt. Marsala or other light, sweet red wine

1/4 tsp. salt

1/8 tsp. pepper

1 sm. can Italian plum tomatoes

1/2 can tomato paste

1 can chicken broth

1 tbsp. chopped parsley

4 tbsp. (1/2 stick) butter

Cut onions in small pieces.  Mince galric.  

Saute in olive oil until yellow.  

Add shrimps in shells.  

Let simmer 5 minutes.  

Add wine, according to taste.  

Season with salt and pepper; simmer 10 more minutes over moderate heat.  

Remove shrimps from sauce with slotted spoon.  

Shell and save. 

Stir in tomatoes and tomato paste and cook 5 minutes over moderate heat.  

Mash everything together with potato masher.  

Add broth and simmer slowly for an hour, until sauce is very thick.  

When ready to serve return shelled shrimps to sauce, add parsley and butter.  

As soon as butter melts it is ready to serve.  

Good on rice or pasta.  

Serves 4.  

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Seafood Lasagna

  Bake 1 hour and 45 minutes.  

Yield:  12 servings.  D

elicious! 9 uncooked dried lasagna noodles

--SAUCE:--

3 tbsp. butter

1/4 c. all-purpose flour

2 tsp. finely chopped garlic

1 1/2 c. milk

1/2 c. dry white wine or milk

1 tsp. nutmeg

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. hot pepper sauce

--RICOTTA FILLING:--

2 eggs

3/4 c. Parmesan cheese, grated

1/2 c. chopped fresh parsley

1 (15 oz.) carton (2 c.) Ricotta  cheese

1 (4 oz.) jar sliced pimiento, drained

--LAYERS:--

1 (12 oz.) pkg. sm. frozen, cooked

   shrimp, thawed and drained

1 (8 oz.) pkg. frozen, salad chunks imitation sea stixs, thawed and drained

3 c. (12 oz.) shredded Swiss cheese

12 fresh parsley sprigs

Heat oven to 375 degrees.  

Cook noodles according to package directions; rinse.  

Drain; set aside. 

 In 2 quart saucepan melt butter over medium heat.  

Stir in flour and garlic until bubbly (1 minute).  

Stir in 1 1/2 cups milk.  

Continue cooking, stirring  occasionally, until mixture comes to a full boil (4 to 5 minutes); boil 1 minute.  

Stir in remaining sauce ingredients; set aside. 

 In small bowl, slightly beat eggs; stir in all remaining Ricotta filling ingredients. 

In greased 13 x 9 inch baking pan layer 1/3 noodles, 1/2 Ricotta filling, 1/2 shrimp, 1/2 sea stixs, 1/3 sauce sauce and 1/3 Swiss cheese.  Repeat layering.   

Top with remaining noodles, sauce and Swiss cheese.  

Cover with aluminum foil; bake 25 minutes.  

Uncover; continue baking 15 to 20 minutes or until lightly browned.  

Let stand 10 minutes.  

1 serving:  Calories 370, protein 28g, carbohydrates 20g, fat 18g, cholesterol 150mg, sodium 483mg.  

You can use "light" Ricotta cheese, skim milk to reduce fat and calorie intake.  

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Seafood au Gratin

4 (1 lb.) lobsters or (1 1/2 lbs. shrimp) or crab

1/4 lb. butter

1 c. sliced mushrooms

1/2 c. white wine or sherry

2 tbsp. flour

1 tsp. salt

1/8 tsp. white pepper

1 c. heavy cream

1/2 c. gruyere cheese, grated

Melt 6 tablespoons butter.  

Saute seafood 3 minutes. 

Add mushrooms, saute 2 minutes. 

 Add wine.  Cook over low heat 5 minutes. 

 Mix flour, salt, and pepper with cream. 

Add to seafood stirring until boiling point.  

Place in casserole dish, sprinkle with cheese, dot with remaining butter.  

Cook at 400 degrees for 10 minutes.  

Serve over rice. 

Serves 4.  

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Crab Souffle

 1 1/4 c. melted butter

12 slices white bread

2 (7 oz.) cans white crab meat

("Madam" brand)

1 lb. sliced Cheddar cheese

6 eggs

2 1/2 c. milk

Salt & pepper to taste

Cut crust off of bread and dip both sides in melted butter.  

Place 6 slices across bottom of rectangular serving pan (13 x 9 x 2 inches or larger).  

Cover with 1/2 of crab and 1/2 of cheese.  

Cover with remaining slices of bread dipped in butter, then crab and cheese.  

Let set in refrigerator for 24 hours.  

Bake at 350 degrees for 1 hour.  

Serves 6-8.  

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Scallops Provencial

 

 1 1/2 lbs. scallops

1/2 c. flour

2 tbsp. oil

4 tbsp. margarine

1 clove garlic, peeled and finely  minced

2 tbsp. fresh lemon juice

1/2 c. parsley, finely minced

Salt and pepper, to taste

4 slices crisp toast

Wash and dry the scallops.  

Roll in flour. 

 Heat oil with margarine and garlic over medium heat. 

 Add scallops.  

Stir-fry until firm, white and flecked with brown.  

Add lemon juice and parsley.  

Season with salt and pepper.  

Stir to blend and serve at once over crisp toast or serve with cooked rice.  

Serves 4.  

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Fresh Scallops

 1 lb. fresh scallops

1/2 c. oil

1/2 tsp. thyme

1/2 c. dry white wine

3 cloves garlic

1/2 c. butter

2 tbsp. fresh parsley, chopped

 Dredge scallops in flour.  

Heat oil in large skillet with butter; add crushed garlic and brown.  

As soon as garlic browns, add scallops and saute until lightly colored.  

Add white wine at last minute and simmer. 

 Serve immediately.  

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Salmon or Tuna Baked Potatoes

 1 can salmon, or 2 cans tuna, drained

4 baking potatoes, cleaned

1/2 c. milk

1/4 c. margarine

1/2 c. parmesan cheese, grated

1/4 c. green onion, minced

1 tsp. thyme

1 tsp. dill

1 tsp. salt

1 tsp. pepper

1/4 c. frozen peas, thawed

 Bake potatoes.  

When cool, cut in half and scoop out centers.  

Mash potatoes and beat in cheese, onion and spices.  

Stir in salmon or tuna and peas.  

Spoon mixture back into hollowed out skins.  

Bake at 350 degrees for 20 minutes.  

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Italian Fish Bake

 

  4 servings

 

2 potatoes, sliced

1 large carrot, sliced

1 small cauliflower

4 oz. frozen green beans

2  7 oz. cans tuns, drained

2 tomatoes, peeled, sliced

1 beet, sliced

5 anchovy fillets (optional)

1 onion, chopped

1 clove garlic

1 tbsp. capers

4 eggs, separated

1/3 cup hazelnuts

1/2 cup breadcrumbs

1/2 cup cheddar cheese

1 tbsp. parsley

salt and pepper

 

Cook potatoes and carrots in boiling, salted water 15 - 20

minutes. 

Divide cauliflower into sprigs and add with beans for

the last 10 minutes. 

Drain.

Lightly grease 4 pint oven dish. 

Layer cooked vegetables, tuna (flaked), tomatoes and beet alternately.

Mix finely chopped anchovy (optional), onion, garlic (crushed), chopped capers and egg yolks to a smooth consistency.

 

Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold in parsley and stiffly beaten egg whites. Season to taste.

 

Spread topping over vegetables and bake at 400 degrees 20 - 25 minutes.

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Pineapple Upside Down Cake

 1 1/2 sticks margarine

2 c. light brown sugar, packed

Pineapple & juice

3 eggs

1 c. sugar

1 tsp. vanilla

1 1/2 c. flour

2 tsp. baking powder

1/4 tsp. salt

Use 9 or 10 inch iron skillet or round pan.  

Melt margarine over low heat in skillet.  

Remove from heat, add brown sugar.  

Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained).  

Pour evenly over margarine and sugar.  

Separate eggs in large bowl.  

Beat yolks until light and smooth. 

 Add sugar with 1/2 cup pineapple juice and vanilla.  

Beat until sugar is well dissolved.  

Sift flour, baking powder and salt.  

Mix well.  Beat egg whites until stiff then fold into the above mixture. 

 Pour onto the margarine, sugar and pineapple mixture. 

Bake at 350 degrees for 35 to 45 minutes. 

 Let cool for 10 minutes, put plate over skillet or pan and dump upside down.  

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MOM'S GERMAN BORSCHT SOUP

 3 1/2 qt. water

1 lb. soup meat and bone

2 bay leaves

1 lg. onion, sliced

3 lg. carrots, diced

2 tsp. salt

1 c. celery and some leaves

1 sm. heat cabbage shredded

1/4 c. rice

2 lg. potatoes, sliced

1 c. cream

 Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes.  

Simmer about 1 hour.  

Add cream when you are ready to eat.  

May add 1/4 cup barley if desired.  

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BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

 2 tbsp. butter

2 tbsp. flour

1 bunch (10 oz.) fresh broccoli

1 sm. onion, finely chopped

2 tbsp. butter

1 qt. chicken stock or broth

1/2 c. heavy cream, warmed

Salt and pepper

 Melt 2 tablespoons butter in a small saucepan, stir in flour.  

Cook 3 minutes over low heat, stir constantly.  

Cool.  

Set aside.  I

f using broccoli:  Wash and trim off tough part.  

Separate and cut into 1/2 inch pieces.  

In a large saucepan saute onion in 2 tablespoons butter until tender.  

Stir in broccoli, cover and cook 3 minutes.  

Stir in stock or broth, heat to simmering.  

Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  

Simmer, covered until broccoli is tender, about 30 minutes. 

 Remove from heat, cool slightly.  

Puree in electric blender, return to saucepan.  

Blend cream into soup.  

Taste and salt and pepper if needed.  

Serve.  

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SMOKED SALMON ECLAIRS

 1/2 c. water

4 tbsp. butter, cut into sm. chunks

1/2 c. flour

2 extra lg. eggs, beaten lightly

1/2 tsp. garlic powder

1/2 tsp. dry dill

--FILLING:--

1/2 lb. cream cheese, softened

   (regular or lite)

1/4 c. sour cream (regular or lowfat)

6 oz. smoked salmon, chopped fine

Juice of 1/2 lemon and grated zest

1 tbsp. fresh dill, minced

Dash of nutmeg

1 tsp. minced garlic

Salt and pepper

 Preheat oven to 400 degrees.  

Combine water and butter in small saucepan, bring to boil over high heat.  

Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan.  

Transfer to mixing bowl.  

Save 1 tablespoon of beaten egg.  

Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth.  

Put dough in pastry bag with #3 star tip.  

On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart.  

Bake 15 minutes until puffed up and brown.  

Remove from oven.  

Split in half lengthwise.  

Reassemble and return to baking sheet.  

Brush top of each with thin film of reserved egg.  

Sprinkle on combined garlic powder and dill.  

Reduce oven to 200 degrees.  

Return eclairs to oven for 20 minutes until dry and crisp. 

 Remove and cool.  

Mix filling ingredients together.  

Season to taste with salt and pepper.  

Just before serving, spoon filling onto bottom half of eclair and top with top half.  

Makes about 16.  Serves 8.  

HERRING TIDBITS

 2 c. (1 pt.) sour cream

1 (12 oz.) jar herring tidbits in

   wine, undrained, chopped

2 apples, peeled, quartered, cored

   and chopped

1 med. Bermuda onion, quartered and

   chopped

1/2 c. seedless grapes, halved

2 hard-cooked eggs, chopped

Rye rounds

 Combine first 4 ingredients in large bowl and mix thoroughly.  

Cover and refrigerate at least 1 hour.  

Add grapes and eggs and toss lightly.  

Turn into dish. 

 Serve with rye rounds.  

Makes about 4 cups.  

SOLE WITH SHRIMP

 1 1/2 lbs. sole fillets

2 c. light cream

1/2 c. sherry

Salt and pepper

1/2 c. fresh or canned shrimp,

   drained and cooked

1/2 c. buttered bread crumbs

Trim fillets and place in a shallow, greased, glass baking dish.  

Add the cream and sherry. 

 Season with salt and pepper.  

Add shrimp.  

Bake in a hot 400 degree oven until cream and sherry have thickened and cooked down.  

Sprinkle with buttered bread crumbs over the surface.  

Place under broiler until sauce bubbles and browns in spots.  

Can add lemon slices or parsley for a garnish.  

NOEL KIRK ERICKSON'S SARDINE ROLLS

 2 cans of sardines in mustard sauce

1 (8 oz.) pkg. cream cheese

2 hard boiled eggs

2 loaves of sliced white bread

Lemon juice

Mayonnaise

Worcestershire sauce

 Mash sardines.  Mix together sardines, cream cheese and hard boiled eggs.  

Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well.   

Cut off bread crusts.  

Spread mixture on slices of bread, roll up and hold together with toothpicks.  

Broil until toasted.  

BAR-B-QUED SHRIMP

 1 lb. shrimp

Olive oil

Cracked black pepper

Salt

Lemon juice

Tabasco

Lea & Perrin's

Butter

 Place whole shrimp, keep shells on, in single layer in oven-proof dish.  

Drizzle olive oil on top of shrimp.  

Pepper shrimp until they are black; when you think you have enough pepper, add more.  

Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.  

Remember you are seasoning through the shells.  

Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes.  

Be sure and taste to see if they are done.  

Serve these with newspaper on the table and lots of napkins. 

Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used.  

With cold beer and green salad, you have the makings of a great informal party.  

Base the amount of shrimp on the number of guests.  

BAKED CLAMS

 2 doz. clams

4 tbsp. olive oil

2 cloves garlic, minced

1 med. onion, chopped

1 tbsp. bread crumbs

1 tsp. parsley or chives

1/4 tsp. oregano

Salt & pepper

Grated Parmesan cheese

Lemon juice

Scrub clams with stiff brush under cold water until all grit is removed.  

Saute onion and garlic until golden.  

Remove clams from shell (steam open).  

Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.  

Fill shells.  Sprinkle with cheese and lemon juice.  

Dot with butter and place under hot broiler about 5 minutes.  

ANDY'S CHILI

 

 : 

Serving Size  : 4   

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      pounds        ground beef

   1      cup           water

   1      can           tomato puree

   1      can           larger tomatoes (break into pieces)

   1      teaspoon      salt

   1      teaspoon      pepper

     1/2  teaspoon      garlic salt

     1/2  teaspoon      allspice

   2      small         bay leaves

   1      package       chili powder

   2      cans          kidney beans

   1      tablespoon    vinegar

Simmer 2 to 2 1/2 hours before adding beans.  

Cook until beans are heated.

CHICKEN TORTELLINI SOUP

 2 carrots

1 onion

2 garlic cloves

3 cans cream of chicken soup

6 c. water

1 tsp. oregano

1 tsp. basil

1 pkg. boneless chicken breasts, cut

   into bite-size pieces

1 bag cheese tortellini

2 boxes frozen broccoli

 Cook chicken in small amount of oil.  

While meat cooks, chop vegetables and open cans.  

Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli.  

These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked.  

Simmer the other ingredients for an hour or however long you like.  

Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.  

APRICOT CHICKEN WINGS

 1 pkg. Lipton onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour).  

Mix together soup mix, preserves and Russian dressing.  

Pour mixture over chicken wings, coating each piece and serve.  

CHICKEN SALAD SUPREME

 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)

4 tbsp. salad oil

4 tbsp. orange juice

4 tbsp. vinegar

2 tsp. salt

3 c. mandarin oranges

2 c. pineapple chunks

3 c. green grapes

Slivered almonds

3 c. diced celery 

2 1/2 c. raw rice

1 qt. mayonnaise

 Cut chicken into pieces and boil until tender with no seasonings.  

Remove skin and fat first.  

Remove meat from bones and cut into cubes.  

Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight.  

Drain fruit well, add to nuts and celery the next day; add to chicken mixture.  

Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture.  

Add mayonnaise, mix well.  

Serve with crackers and lettuce or in pocket bread.  

APPLE CIDER POT ROAST

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      Tbsp          oil

   1      3 lb          pork roast

   2      cups          apple cider

   3                    onions, peeled -- cut in wedges

   2      cloves        garlic -- minced

   2 1/4  tsps.         salt

     1/2  tsp           pepper

   2                    bay leaves

   4                    carrots,sliced -- diagonally

   3                    potatoes, pared -- cubed

     1/2  head          cabbage -- in wedges

   2      cups          small fresh mushrooms

   1                    green pepper -- in small squares

   3                    Golden Delicious apples,pared -- cored

                        cut in wedges

     1/2  cup           water

     1/4  cup           flour

   1      tsp           Kitchen Bouquet

Heat oil in dutch oven and brown pork on all sides.  

Pour off the fat. add cider, onions,garlic, salt, pepper and bay leaves. 

Bring to boil, then cover and reduce heat.

Cook for 1 1/2 hours, until meat is tender.  

Add carrots and potatoes and cook 15 minutes more.

Add cabbage, mushrooms, green pepper and apples. cook until all vegetables are tender 15-2- minutes.  

Remove meat and vegetables to a warm dish and keep warm while you make the gravy. 

Discard the bay leaves.

Skim off the fat from the liquid.  

Reserve 1 3/4 cups of liquid. (add water if need to make up difference).  

Blend cold water with flour and stir into hot reserved liquid.  

Cook until thickened.  

Stir in Kitchen Bouquet.  

Adjust seasoning to taste.

AIR OR MERINGUE COOKIES

 

Serving Size  : 6    

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   3      each          Egg whites

     1/4  teaspoon      Cream of tartar

     3/4  cup           Sugar

   3      tablespoons   Cocoa

 1.Beat egg whites with cream of tartar in large mixing bowl until foamy.

2.Add sugar, 1 T. at a time. 

Beat at hightest speed until stiff and glossy. Do NOT underbeat. 

Remove 3/4 c. meringue to small mixing bowl; set aside. 

3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. 

Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. 

Make small indentation in center of each with top of teaspoon. 

4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. 

Bake at 275 degrees for 25 minutes.

Turn off oven; leave meringues in oven with door closed for 1 hour. 

Remove from oven. 

Cool completely. 

Makes about 3 dozen cookies.

Almond Cookies

1  cup  Sugar

1 1/2  cups Butter

1/2  teaspoon  Almond flavoring

1 8 ounces Can  almond paste

 1 1/2  cups Flour

 1/2  teaspoon  Baking powder

 1/4  teaspoon  Soda

 Cream butter, sugar, and almond flavoring until light and fluffy.  

Add egg and almond paste and beat thoroughly.  

Add sifted dry ingredients and beat until well blended. 

Chill dough for about 2 hours.

Form into balls, shaping with palms of hands. 

Use 1 level teaspoon of dough for 1 cookie. 

Place on ungreased cookie sheet and press gently with small fruit glass which has been dipped in granulated sugar. 

Bake at 350 until delicately browned. about 12 minutes.  

NOTE: 

You can also add 3/4 cup chopped fine almonds to give  added flavor.

VEAL ROLLS

 4 servings

 

4 veal cutlets

1/2 tsp. paprika

2 tsp. mustard

1 sweet dill pickle

1/2 cup liver sausage

1/4 cup butter

2/3 cup plain yogurt

1/2 tsp. salt

1/2 tsp. white pepper

 

Pound veal until very thin, dust with paprika, spread with mustard.

Cut pickle lengthwise, in four. 

Spread liver sausage on veal and place a piece of pickle on each. 

Roll slices up and secure with toothpick.

Melt butter in skillet and brown the rolls on each side. 

Add yogurt and season with salt and pepper. 

Cover, cook over low heat 20 minutes.

Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice.

CHICKEN TETRAZINN

 

8 - 10 Servings

 

1 boiled chicken

1/2 lb. macaroni

1/2 lb. mushrooms, sauteed

2 cups chicken broth

1/2 cup almonds slivered

3 tbsp. butter

2 tbsp. flour

1 cup whipping cream

3 tbsp. white wine, dry

 

Cut meat from chicken bones. 

Cook macaroni, drain, add mushroom and almonds. 

Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. 

Preheat oven to 375 degrees. 

Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. 

Bake until lightly browned.

ITALIAN SALAD

  6 Servings

 

1 cup cooked beets

1 cup cooked carrots

1 cup chopped celery

head lettuce

1/2 cup green peas

1/2 cup cucumbers, pared, seeded and diced

Mayonnaise thinned with cream or sour cream

 

Prepare the vegetables and chill. 

Then combine with dressing.

Prepare beds of lettuce and top with salad.

SPAGHETTI CARBONARA

 

2 - 4 Servings

 

8 oz. spaghetti

4 oz. bacon

1 green pepper

5 tbsp. Parmesan cheese

5 tbsp. chopped parsley

1-1/4 cups cream

1/4 cup butter

8 slices cooked ham, lean

1 tsp. dried oregano

1 tsp. dried basil

 

Cook spaghetti in boiling salt water for 15 minutes.

Meanwhile, chop bacon. Core pepper and chop finely. 

Put bacon in saucepan, cook until crisp. 

Stir in cheese, parsley, cream, green pepper. 

Cook slowly 5 minutes.

Drain spaghetti, toss with butter, place in greased oven dish.

Roll up ham slices, lay on spaghetti, cover with bacon sauce.

Sprinkle with herbs. Bake at 425 degrees for 10 minutes. 

Serve hot.

LASAGNE

 

  3 - 4 Servings

1 onion

1/4 cup olive oil

8 oz. ground beef

1 tsp. salt

1/2 tsp. white pepper

5 tbsp. red wine

1 tbsp. tomato paste

6 tbsp. whipping cream

pinch dried oregano

1-1/4 lb. lasagne

1/4 cup butter

pinch ground nutmeg

1/4 cup grated Parmesan cheese

 

Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. 

Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.

 Cook lasagne in boiling water until just tender. Drain and rinse under cold water. 

Dry with paper towel.

Arrange lasagne and meat sauce in layers in greased ovenproofdish, ending with a layer of lasagne. 

Dot with butter and sprinkle with nutmeg and grated cheese. 

Bake at 350 degrees for 10 minutes.

     

OVEN STEW

4 lbs. beef round steak, cut in 1 inch cubes

4 c. sliced carrots

2 c. sliced celery

4 med. onions, sliced

2 (5 oz.) cans water chestnuts, drained and sliced

2 (6 oz.) cans sliced mushrooms, drained

1/4 c. plus 2 tbsp. flour

2 tbsp. sugar

2 tbsp. salt

2 (16 oz.) cans tomatoes

2 c. Burgundy

In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. 

Mix flour, sugar and salt, then add to meat mixture. 

Stir in tomatoes and Burgundy. 

Cover and bake 4 hours. 

MINESTRONE

1 c. finely minced celery

1 c. finely minced onion

1 c. finely minced carrot

1/4 c. butter

1/2 c. garbanzo beans

1/2 c. kidney beans

1/2 c. whole dried peas

1/2 c. white pea beans

3/4 c. sliced carrots

3/4 c. coarsely chopped onion

3/4 c. sliced celery

3/4 c. chopped bell pepper

1/2 c. rice or barley

1 c. shell macaroni

2 tbsp. minced parsley

1 tsp. oregano

1 tsp. basil

2 tsp. soy sauce

Pepper to taste

Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until very brown. 

Add peas and beans and about 3 quarts of water. 

Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. 

Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. 

About 20 minutes before serving time add the macaroni and more water if needed. 

Ladle into bowls and sprinkle with Parmesan cheese.  Serve with crusty garlic bread. 

HAMBURGER VEGETABLE SOUP

 1 lb. ground beef

1 c. chopped onion

1 c. diced potatoes

1 c. sliced carrots

2 (1 lb.) cans tomatoes

1 c. sliced celery

1/4 c. rice

3 c. water

4 tsp. salt

1/4 tsp. basil

1/4 tsp. thyme

1 bay leaf

 Cook ground beef and onions, drain fat. 

Add remaining ingredients and bring to boil. 

Cover and simmer 1 hour.  

TOMATO SOUP

 1/2 bushel tomatoes, strained

6 green peppers

6 lg. onions

1 lg. bunch celery

1/4 c. salt

2 c. sugar

2 c. flour

3 sq. margarine

1 1/2 c. alphabet soup pasta

Juice tomatoes, then chop and cook other vegetables until tender.  

Melt margarine and add flour.  

Combine all vegetables and add salt and sugar.  

Bring to boil and add combined flour and butter (blend with little soup).  

Combine all and boil 10 minutes.  

Pressure 10 minutes.  

BROCCOLI SOUP

 8 strips bacon

1/4 c. flour

4 c. milk

20 oz. pkg. frozen mixed vegetables

10 oz. pkg. frozen broccoli, chopped fine

Onion (chopped)

Garlic (optional)

Boil frozen mixed vegetables and broccoli (chopped fine).  

Set aside to drain.  

Fry bacon until crispy.  

Set aside bacon.  

Pour enough bacon grease in soup pan to cover bottom of pan.  

Simmer onions until clear.  

Mix 1/4 cup flour.  T

hen add 4 cups milk.  

Stir well.  

Add vegetables and bacon.  

Simmer until soup is thickened.  

Salt and pepper to taste.  

This soup has better flavor when eaten the next day.  

RAW RHUBARB CAKE

 

 1/2 c. shortening

1 1/2 c. brown sugar

1 egg

2 c. flour

1 c. sour milk (2 tbsp. vinegar in 1 c. milk)

1 tsp. soda

1 tsp. cinnamon

Pinch of salt

1 tsp. vanilla

1 1/2 c. cut rhubarb

 Cream sugar and shortening, add egg.  

Combine soda and sour milk.   

Alternately add milk and dry ingredients to creamed mixture. 

Stir in rhubarb and vanilla.  

Mix topping and sprinkle on cake.  

Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side. --

TOPPING:--

1/2 c. white or brown sugar

1 tsp. cinnamon

1/2 c. nuts

CAKE DOUGHNUTS

 2 eggs, beaten

1 c. sugar

1 c. buttermilk

1/3 c. oil

1/2 tsp. salt

1 tsp. soda

1 tsp. baking powder

1 tsp. nutmeg

3 to 3 1/2 c. flour

 Mix and leave in refrigerator overnight (makes easier to handle).  

Roll dough out and cut doughnuts with a cutter.  

Place in very hot oil.  

Turn doughnuts as soon as they surface.  

With hot oil, need to be watched so they won't burn.  

GRANDMA'S POUND CAKE

 4 eggs

2 c. sugar

1 c. margarine

3 c. flour

1/2 tsp. soda

1 1/2 tsp. baking powder

1 tsp. vanilla

1 tsp. lemon extract

1 c. sour milk or buttermilk

 Mix all together and bake at 325 degrees for 60 minutes or until done.  

"CAPITOL PUNISHEMENT CHILI

 1 T oregano 

 2 T paprika

 2 T msg (monosodium glutamate)

 9 T chili powder,light

 4 T cumin

 4 T beef bouillon

 1 (instant,crushed)

 24 oz old milwaukee beer

 2 c water

 4 lb chuck,Extra Lean 

 1 chili grind 

 2 lb pork,Extra Lean 

 1 chili grind 

 1 lb chuck,Extra Lean 

 1 cut into 1/4 cubes 

 2 large onions,finely chopped 

 10 cloves garlic 1 finely,Chopped 

 1/2 c wesson oil (or kidney suet) 

 1 t mole (powdered) 

 1 also called mole poblano 

 1 T sugar 

 1 t coriander seed (from chinese 1 parsley,cilantro) 

 1 t louisiana red hot sauce 

 1 (durkee's) 8 oz tomato sauce 

 1 T masa harina flour 

 1 salt,To Taste 

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. 

Let simmer. 

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. 

Drain and add to simmering spices. 

Continue until all meat is done. 

Saute chopped onion and garlic in 1 T. oil or suet. 

Add to spices and meat mixture. 

Add water as needed. Simmer 2 hours. 

Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. 

Dissolve masa harina flour in warm water to form a paste. 

Add to chili. 

Add salt to taste. Simmer for 30 minutes. 

Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot

ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE

 Amount  Measure  Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2                    Chicken thighs

  12      medium        Asparagus spears

   3      tablespoons   Peanut or corn oil

                        -----MARINADE-----

   1      tablespoon    Dry sherry

   1      teaspoon      Cornstarch

   2      teaspoons     Thin soy sauce

   1      pinch         Sugar

                        -----SAUCE-----

   2      teaspoons     Fermented black beans

   3    Cloves garlic -- minced

     1/2  teaspoon      Brown sugar

   2      teaspoons     Black soy sauce

     3/4  cup           Chicken stock

                        Cornstarch paste

Marinating:  With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

 Preparation:  Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, 

Combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying:  Add 2/3 of oil to hot wok; when oil is very hot, add chicken.

Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil.  When oil is hot, add black bean sauce.  Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.

Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. 

If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

MUSHROOM PHYLLO TARTS

 

 3/4 c. dairy sour cream

1 (3 oz.) pkg. cream cheese, softened

1/4 c. dry bread crumbs

1 tbsp. dried dill weed

1/2 tsp. salt

1-2 tbsp. lemon juice

1 (4.5 oz.) jar Green Giant sliced

   mushrooms, drained

1 garlic clove, minced

1/2 c. butter or margarine

8 (18 x 14 inch) frozen phyllo pastry  sheets, thawed

1 (4.5 oz.) jar Green Giant whole  mushrooms, drained

 Heat oven to 350 degrees.  2

In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.  

Stir in sliced mushrooms.  Set aside.  

To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.  

Coat 16 muffin cups with garlic butter.  Set aside.  

Brush large cookie sheet with garlic butter.  

Unroll phyllo sheets; cover with plastic wrap or towel.  

Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.  

Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.  

Repeat with remaining phyllo sheets.  

With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.  

Lightly press each rectangle into garlic buttered muffin cup.  

Spoon heaping tablespoonful sour cream mixture into each cup.  Top each with whole mushroom, pushing stem into filling. 

 Drizzle with remaining garlic butter.  

Bake at 350 degrees for 18-20 minutes or until light golden brown.  16 appetizers.  

ALDER PLANK SMOKED SALMON

3 pounds salmon fillet

 1 tbl.freshly ground black pepper

 1/8 cup packed brown sugar

 1 tbl. water

 Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. 

You will find a recipe to make a brine on this site titled 'Basic Brine for Smoking Meat'. 

Also, submerge the alder wood plank in water and place a heavy object on it to prevent it from floating. 

Preheat an outdoor smoker for 160 to 180 degrees (70 to 80 degrees C). 

Remove the salmon from the brine, wash thoroughly under cold running water and pat the fish dry thoroughly with paper towels. 

Remove the wood plank from the water and lay the fish out on the plank. 

Season the fish with freshly ground black pepper to taste. 

Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. 

The fish is done when it flakes with a fork, but it should also not be too salty. 

As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.) 

During the last 30 minutes of smoking, combine the brown sugar with the water and mix well to form a pasty baste. 

Using a brush, apply this liberally to the salmon.

BAKED TUNA STUFFED POTATOES

 Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   8      large         Baking potatoes

   2      tablespoons   Oleo

   2      cans          Tuna; (7 oz.) -- drained

   1      tablespoon    Onion -- grated

   1      tablespoon    Parsley -- Chopped

   1      can           Cheddar cheese soup

     1/4  teaspoon      Paprika

   2      drops         Tabasco sauce

     1/4  teaspoon      Salt

   4      slices        American cheese -- halved

Wash potatoes and rub skins all over with oleo.

Prick with fork. Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup, paprika, Tabasco sauce and salt.

Toss with fork to break up tuna and blend well. Remove 1" slice from top of each potato. Scoop out inside of potatoes, leaving shell. 

Add potatoes to tuna mixture, tossing to mix well. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese.

Return to oven until cheese melts. Serves 8.

ANDOUILLE A LA JEANNINE

 Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      cup           Dry white wine

   2      pounds        Andouille or smoked sausage

   2      tablespoons   Honey

   1      tablespoon    Creole mustard

Slice andouille 1/4-to 1/2-inch thick.  Mix all liquid ingredients and pour over andouille in a covered skillet.

Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who 

live away from the center of the universe.  You can use other sausage and it would taste okay. 

"TO THE MOON" CHILI

 Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      pound         Ground beef

   1      package       Chili-o seasoning mix

     1/2  cup           Water

   1      can           (14-1/2oz) whole tomatoes -- cut up

   1      can           (16oz) Kidney beans -- drained

   1      tablespoon    Cayenne pepper sauce

   1                    Red pepper, chopped -- optional

   1                    Green onion, chopped -- optional

   1                    Shredded cheddar cheese -- optional

In a Dutch oven brown ground beef; drain.  

Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. 

Bring to a boil; reduce heat and simmer, cover, 10 minutes.  

Garnish with chopped red pepper, green onion and cheese, if desired. 

ORIENTAL CHICKEN WINGS

 6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or

   parsley

 Remove wing tips and cut wings in half at the joint.  

Mince garlic and scallion.  

Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.  

Add wings and turn to coat.  

Marinate at least 30 minutes, turning twice.  

Put larger wings at the edge of the dish.  

Cover with plastic and vent.  

Microwave on high for 5 minutes.    

Rotate plate and cook 5 minutes longer.  

Transfer wings to a serving plate.  

Return marinade to oven and cook, partially covered on high for 2 minutes.  

Pour marinade over wings and turn to coat.  

Sprinkle with sesame seeds, scallion and coriander.  12 pieces.  

CHICKEN HOME RECIPE

  4 halves skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted

   peanuts

 Preheat oven to 350 degrees.  

Place chicken breasts in a shallow baking dish just large enough to hold them.  

Pour half and half over them and bake for 30 minutes.  

Let cool and cut in 1 inch cubes.  

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.  

Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.  

Refrigerate 30 minutes.  

Arrange on a serving plate with fancy toothpicks.  

ORIENTAL CHICKEN TENDERSCURRIED PEANUT CHICKEN

 1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

 Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.  

Stir in green onions.  

Add chicken tenders to marinade.  

Turn to coat.  

Cover chicken and refrigerate overnight.    

Preheat oven to 350 degrees.  

Drain chicken RESERVING MARINADE.  

Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.  

DESSERT BAR

 1/3 lb. graham cracker crumbs

1/2 lb. (2 sticks) butter

1 c. peanut butter

1 lb. powdered sugar

Little vanilla

 Mix and press in buttered pan.  

Melt 2 cups chocolate chips over hot water.  

Spread over mixture in pan.  

Cool overnight.  

DESSERT SUPREME

 1 pkg. lady fingers

1 instant lemon pudding pie filling, prepared

1 can Thank You Blueberry Pie filling

1 carton Cool Whip

Oil pan and lay lady fingers in bottom and up sides.  

Pour lemon pie filling over top.  

Then another layer of lady fingers over top of lemon pie filling.  

Pour blueberry pie filling over this layer.  Top with Cool Whip.  

PEANUT DELIGHT DESSERT

 1 c. flour

1/2 c. melted butter

1/3 c. chopped nuts

 Mix well and pat into a 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes. --2ND:--

1/3 c. peanut butter

1 (8 oz.) pkg. cream cheese, softened

1 c. powdered sugar

2 c. Cool Whip

 Mix first 3 ingredients well and blend in Cool Whip.  Spread over cooled 1st layer. --3RD:--

1 (3 3/4 oz.) pkg. vanilla instant pudding

1 (3 3/4 oz.) pkg. chocolate instant pudding

2 3/4 c. milk

Mix well and spread over 2nd layer.  

Refrigerate a few minutes to set the pudding.  

Top the 3rd layer with Cool Whip.  

Sprinkle with peanuts and 1 regular size Hershey bar shredded.  Keep refrigerated.  

DRAMATIC CHOCOLATE DESSERT

1 pkg. devils food cake mix

1 lg. Cool Whip

4 Heath bars, frozen

3/4 c. Kahlua

2 pkg. instant chocolate pudding

 Bake cake as directed on package.  

Crumble into small pieces in a bowl.  

Pour in the Kahlua.  

Put pudding in another bowl and prepare per directions.  

Chop candy bars.  

In glass bowl alternate layers of cake, pudding, candy and whipped toppings.  

Reserve some candy for the top.  

MERINGUE DESSERT

  3 egg whites, beaten stiff so theyhold shape in bowl

1 tsp. baking powder

1 c . sugar

1/2 c. nut meats

10 soda crackers, rolled fine

Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees.  Put vanilla ice cream on top when serving.  Serves 6. 

DUMPLING DESSERT

 2 1/4 lb. tart cooking apples

3/4 c. sugar

1 c. water

2 tbsp. lemon juice

1 c. biscuit mix

1/3 c. milk

1 tbsp. sugar mixed with 1/2 tsp.cinnamon

 Pare, core and thinly slice apples.  

Place apples in a 12 inch skillet or wide saucepan.  

Add 3/4 cup sugar, water and lemon juice and stir well.  

In small bowl, stir together the biscuit mix and milk until mix is moistened.  

Heat apple mixture to boiling.  

Drop dumpling mixture in 6 portions over apples.  

Simmer uncovered for 10 minutes.  

Sprinkle with cinnamon and sugar.  

Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer.  

MINI DESSERT CUPS

 

1 pkg. refrigerated sugar cookie dough

2 (8 oz.) cream cheese, softened and mixed with,

2/3 c. powdered sugar

Assorted fruits:  strawberries, kiwi, grapes, etc.

 Form cookie dough into 48 walnut-sized balls.

Place each into greased mini muffin tins.  

Dredge tart shaper in powdered sugar and press to spread dough.  

Bake at 375 degrees for 10 to 12 minutes.  

Remove from oven and re-press.  Cool.  

Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.  

HOSTESS TWINKIES DESSERT

10 Hostess Twinkies, slice in 1/2 long way Put cream side up in 9 x 13 pan.

 Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip.

 Crush 2 Heath bars. 

 Spread over top. 

 Refrigerate overnight.