Saturday, March 28, 2009

Fisherman's Grotto #9 Salad Dressing

1 1/2 c. chili sauce
1/4 c. finely chopped celery
1/4 c. finely ground sour pickles
2 c. mayo
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1 tsp. horseradish

Place all ingredients in bowl, mix together until well blended. Makes 1 quart.

This comes from Fisherman's Grotto #9 on San Francisco's Wharf. The original restaurant on the wharf.

Source: Fisherman's Grotto #9 on San Francisco's Wharf

Cracker Barrel's Hashbrown Casserole

26 Oz. Bag country style hash browns
2 cups shredded Colby Cheese
1/4 C Minced Onion
1 C Milk
1/2 C Beef stock
2 T. Melted butter,
1 tsp Salt,
1/4 tsp. Pepper,
Dash garlic powder.

Preheat oven to 425 Combine hash browns, cheese, and onion in large bowl. Combine beef stock, 1/2 melted butter, garlic powder, salt, pepper in another bowl until well blended. Pour over hash browns and mix well. Heat rest of butter in large oven proof skillet over high heat. When skillet is hot add hash browns. Cook stirring occasionally until hot and cheese has melted. Put skillet into oven and bake for 45-60 min or until surface of hash browns are dark brown.

Crab Cakes from Joe's Crab Shack

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worchestershire sauce
2 teaspoons dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackened seasoning
1/4 teaspoon crushed red pepper
1/2 cup crushed chopped parsley
2 1/2 cups bread crumbs
2 lb. crab meat

Mix all ingredients together. Make into 4 oz. patties. Coat with flour and dry in 1 inch of oil until golden brown.

Chop House Seasoning

3 Tbsp Kosher salt
1 Tbsp black pepper
2 tsp rosemary, fresh and finely chopped

Mix all ingredients together in a bowl with a spoon until thoroughly mixed. Rub mixture into meat.

Chili's Steak Marinade

3 cups soy sauce
2/3 cup honey
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon ground ginger
1 quart water

Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas

Chi Chi's Seafood Enchiladas

10 oz Cream of chicken soup
1/2 c Onions; chopped
8 oz Crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 c Milk
dash Nutmeg
dash Pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Breakfast Kielbasa

5 ounds potatoes
1 oz eggs
1 onion, med to large
2 green bell peppers or 1 red 1 green
1-2 pounds kielbasa

Boil potatoes till tender, peel and grate oe use a food processer. Hard boil eggs till done, peel and chop. Chop onion and peppers. Cut kielbasa into bite sized pieces. Mix everything in a big bowl. Line the bottom of a clean, 5qt ice cream bucket with waxed paper. Spread out the amount needed for 1 breakfast on the wax paper (about enough to fill 1 skillet full), top with another sheet of wax paper. Continue till all is used up, top with wax paper then the bucket lid. To cook: take out one frozen layer, put in a non stick skillet with a tiny bit of oil. Cook covered on low 20 min then turn up to brown for the 5 min. This is really good and very simple to do.

Better than Sex Cake

1-1/4 cup flour
1-1/4 stick butter
1-1/4 cup chopped pecans
8oz cream cheese, softened
1 cup confectioners sugar
3 pkg instant pistachio pudding (can also use chocolate or lemon)
4-1/2 cups milk
2-8oz cartons Cool Whip

Preheat oven to 375. Combine the flour, butter and 1 cup nuts. Place into a greased 9x13 pan. Bake for 20 minutes. Cool. Beat the cream cheese and sugar. Add 10 oz Cool Whip. Spread on the crust. Mix milk and instant pudding; spread on the cool whip mixture. Top with Cool Whip and the remaining nuts.

Benihana's Fried Rice

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce

Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside.
Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir.
Salt and pepper to taste.

Bailey's Irish Cream

1 3/4 C. Irish whiskey,
1 tsp. instant coffee
1 (14 oz.) can condensed milk
1 C. whipping or light cream
2 T. chocolate-flavored syrup
4 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract

In blender container combine all ingredients and blend until smooth. Serve over ice, if desired. Store in a tightly covered container in refrigerator where it can be stored up to one month. Stir before serving. Makes 5 cups.

Applebee's Baby Back Ribs

3 racks (about 1 pound each) pork baby back ribs, each cut in half

Barbecue Sauce
1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Servings: 3

Applebee's Perfect Margarita

1 1/2 oz. Cuervo or 1800 gold tequila
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix

Chill glass well. Mix all ingredients and pour into chilled glass. (Mix in a drink mixer with lots of ice. Strain margarita into a salt rimmed martini glass. Serve with a lime wedge and stuffed green olive.)

Abby's Super Zucchini Loaf

3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins

1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
6 Empty the zucchini into a colander and squeeze to release the juices.
7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.

Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

Blintz Loaf

1/2 c. margerine
2 beaten eggs
11/4 c. flour
1/2 t. salt
1/4 c. sugar
3/4 c. milk
1 t. baking powder
8oz. dry cottage cheese dash of vanilla
8oz. creamed cottage cheese 2 eggs
1/2 t. cinnamon 2-4 T. sugar & pinch salt

Cream together margerine and sugar. Beat in eggs nad milk. Mix flour, bp, & salt. Blend. Preheat oven 350 F.
Mix together filling.
Pour half batter into greased 8X8 glass pan. Pour in all the filling and spread evenly. Cover with remain batter. Bake 55 minutes. cool slightly, cut into 12 servings. Serve with sour cream and jam.

Beef Tenderloin with Tarragon Mayonnaise

1/8 c. olive oil
1 11/4 pound. tenderloin
1 Shallot,finely minced
1/6 c. white wine vinegar
1/8 cup dried tarragon
1/4t. salt
ground peppere
1 egg yolk
11/2 t. Dijon
1/2 t. white wine vinegar
2/3 c. canola oil

Roast tenderloin at 400F about 35 minutes, test for doneness. 125F, below rare. Chill. Cut on diagonal into 1/4inch slices. Serve with toothpicks and pass sauce.

Combine Shallot, 1/6 cup vin. tarragon, salt and pepper in a small non-aluminum saucepan and simmmer till vinegar is reduced by half and tarragon is softened, about 5 min.
Cool slightly. Combine yolk, mustard, vinegar and 2 Tbs oil; whip until mixture begins to thicken. With processor, blender or mixer runnigh, slowly pour remaining oil in a thin stream (will thicken) and add tarragon mixture.
Blend quickly. Taste and adjust seasoning. Chill before serving.

Apple-Cranberry Breakfast Pudding

1 cup fresh halved cranberries
1/4 c. packed brown sugar
4 c. skim milk
1/2 c. packed brown sugar (this is not an error)
1/2 t. salt
1/2 c. golden raisins
2 c. old fashioned rolled oats.
4-5 Delicious apples, thin sliced
1 c. chopped nuts
sour cream
Cinnamon sugar

Coat cranberries with brown sugar by shaking together in a plastic bag.
Place milk, sugar and salt in large micro bowl and heat until very hot but not boiling, abut 6-8 minutes. Add raisins, oatmeal, apples, cranberries and nuts. Mix well.
Put into stoneware bowl, I use my French Black Pyrex.
Bake 30 minutes. Stir before serving. Serve with sour cream and cinn sugar.

Escalloped Potatoes

6 cups potatoes, raw, sliced thin
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated

For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

Chocolate Pixies

1/4 cup margarine, or butter
4 ounces unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs

In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth. Remove from heat; cool slightly. Lightly spoon flour into a measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 300 degrees. Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake at 300 degrees for 15 - 18 minutes or until edges are set. Remove from the cookie sheets immediately. Makes 4 dozen cookies

Cheese Stuffed Veggies

2 cups cheddar cheese, shredded
1/2 cup Miracle Whip
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 package, celery stalks, fresh
2 Green bell peppers
2 Red Bell peppers
2 teaspoon chopped fresh parsley for garnish

Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.


4 medium sized potatoes
1 tsp. garlic salt
2 tbs. melted butter
2 tbs. chopped fresh parsley
4 tbs. grated Cheddar cheese
1 1/2 tbs. Parmesan cheese

Clean potatoes well, cut potatoes into thin slices leaving the skins on.
Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with parsley.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from oven. Sprinkle with cheeses.
Bake potatoes for an additional 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are fork tender.

Semmel Klanadles

6 slices white bread, cubed
1/3 cup milk
2 eggs
1/2 onion, finely chopped
1/4 cup fresh parsley, sauteed in butter
1 cup flour

Mix eggs with milk. Add bread, onion, and parsley. Let stand 15 minutes.
Add flour.
Mix well. Form into balls with damp hands.
Place gently into large kettle filled with boiling water.
Cook 8 to 10 minutes or until they float.
Remove, drain and serve with Pork Roast.

Hungarian Style Dumplings

3 eggs, beaten
3 cups flour
1 tablespoon salt
1/2 cup water

Mix all of the ingredients together and beat with a spoon. Drop by teaspoonfuls into boilig salted water. Cook about 10 minutes and drain. Rinse well with cold water and drain thoroughly.
Serve with Chicken Paprikash.

Chicken Paprikash

2 tablespoons olive oil
2/3 cup chopped onions
1/4 cup Hungarian paprika
1 whole chicken, cut up
3/4 cup chicken stock
1/2 cup sour cream
1 tablespoon white flour

Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.


2 packages yeast
1/2 cup warm water
1 cup warm milk
1 stick margarine
1/2 cup sugar
1 teaspoon salt
2 eggs, slightly beaten
1 teaspoon vanilla
5 cups flour
1/2 cup melted butter
Jelly, any flavor you like
powdered sugar

Mix together the water and milk. Dissolve the yeast in the water/milk mixture.
Cream together the margarine, sugar, salt, eggs and vanilla. Add to the yeast mixture.
Stir in the flour. Beat with a wooden spoon until smooth. Put in a greased bowl. Cover and set in a warm spot until doubled, about 2 hours. Put the 1/2 cup melted butter in the bottom of a 9 x 13" pan. Drop large spoonfuls of the dough into the pan with the butter. Make a hole in the center of each mound of dough. Fill the hole with a teaspoon of jelly. Close the hole, seal, and turn upside down. Bake in a 325 degree oven for about 45 minutes or until golden brown. Dust with powdered sugar.


1 lb. ground beef
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 cup thick tomato sauce
1/2 tsp. basil or oregano
1/2 tsp. salt
1/2 tsp. pepper

2 Italian rolls (about 6 inches long)
3/4 cup mozzarella cheese

Combine beef, onion, garlic in a 1-quart glass dish. cover. Microwave HIGH for 7 1/2 to 9 minutes until beef browns. stir twice. Drain off fat. Stir in tomato sauce, oregano or basil, salt and pepper.
Split rolls in half lenghtwise. Spoon beef on each roll half. Top with cheese. Microwave, uncovered, at
LOW & DEFROST for 11 to 12 1/2 minutes, or until cheese melts and sandwich is hot.
These can be made ahead of time and put in the frig. When you are ready to eat, just heat up what you want and save the rest for later.


3/4 lb. ground beef
3 c. spaghetti sauce
15 oz. Ricotta or cottage cheese
2 c. shredded Mozzarella
8 uncooked lasagna noodles
1/4 C. water

Brown and drain ground beef, add spaghetti sauce and heat through. In a 9 X 13 pan spread 1 1/2 c. of meat mixture, and top with four uncooked noodles. Half the Ricotta cheese and half the Mozzarella. Repeat layers, top remaining meat. Slowly pour water around the inside edges of baking dish and cover tightly with foil.
Bake at 375 for 45 minutes. Uncover; bake 10 minutes more. Let stand for 10 minutes before serving.


1 cup cooked sweet potatoes
3 TBLS. butter or margarine
1 pkg. dry yeast
1/2 cup water
1 egg
1 1/2 tsp. salt
3 TBLS. sugar
5 cups flour
3/4 cups warm water

Blend together potatoes and butter. Dissolve the yeast in 1/2 cup warm water, then add mashed sweet potatoes. Add egg, salt, and sugar; blend together. Sift flour and measure. Add alternately with 3/4 cups warm water. Turn onto well floured board and knead. Place in greased bowl and cover. Allow to rise for 2 hours. Place on board and roll to desired thickness and make into various shapes. Brush tops of rolls with melted butter or margarine. Place on greased cookie sheet and allow to rise for 1 hour, or until doubled. Bake in a 425* oven for 15 to 20 minutes.

Momma's Salmon Croquettes

2 cans boned salmon, drained and flaked
salt and pepper
2 eggs, beaten
1/2 C buttermilk
1/2 C flour
1/4 t baking soda

Mix soda and milk. Set aside. In medium mixing bowl, stir together fish, eggs, seasonings and flour. Blend in milk. Drop batter from spoon into 2 inches oil. Fry til golden brown, turning once.

These croquettes are patty shaped, not the round ones you are probably used to. Really good with rice and peas.

Daddy's Quick Fish Chowder

2 lbs. cod or haddock fillets, chopped
2 cups boiling water
4 slices bacon, diced
4 cups whole milk
6 large potatoes, cubed
1 large onion, sliced thinly
salt and pepper to taste

In dutch oven, fry bacon til crisp. Remove and drain on paper towels. In bacon drippings, saute onion until soft. Add potatoes and water and cook 10 minutes over medium heat. Add fish and simer 20 minutes. Stir in milk and seasonings and heat to boiling.

Creamy Southwest Potatoes

several boiled, peeled, potatoes, cut in chunks
1 can cheddar cheese soup
3 green onions with tops, sliced
2 t cumin
dash salt and pepper
1 t dried cilantro
3 T whipped margarine
1 can diced chilies
1/2 cup chicken broth

Combine all ingredients in microwave safe bowl and heat 3-5 minutes or until bubbly.

Cappellini Prima Vera

1 lb. ground beef
1 24 ounce can crushed tomatoes
2 T chopped garlic
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 zucchini, halved lengthwise and thinly sliced
olive oil
1 lb. dried cappellini pasta (angelhair)
1 tsp. italian seasoning
1 tsp. dried hot pepper flakes
salt and pepper to taste

In large skillet, saute onion, celery, carrots and zucchini until vegies are almost tender. Add beef and garlic and cook until beef has lost its pink color. Don't burn the garlic! Add 1 or 2 tablespoons of oil if necessary. Sprinkle in seasonings and cook, stirring for 1 minute more. Stir in tomatoes and heat to boiling. Lower heat and simmer while pasta is cooking. Stir frequently. Boil pasta in salted water til slightly chewey. Drain well and mix with sauce.

Mom's Crunchy Cobbler

1 1/2 C sugar
1 C flour
1 t baking powder
1 t salt
1 egg
1 stick margarine, melted
2 cans unsweetened pie fruit - cherries, blueberries, etc.
3 T cornstarch

Sift 1 C sugar, flour, baking powder and salt in mixing bowl. Add egg and mix until it forms crumbs. Drain the fruit, reserving the juice, and arrange in greased 9 x 13 pan. Mix the drained juice with 1/2 C sugar and cornstarch in a sauce pan. Heat slowly, stirring constantly until mixture boils and thickens. Pour this over the fruit. Sprinkle topping evenly over all. Drizzle margarine over topping. Bake at 350 for 50 minutes or until well browned.

Fiery Pork Stew With Tomatillos

2 lbs. pork, cut in 1 1/2 inch cubes
8 small red potatoes, diced
1 can black beans
1 can Rotel tomatoes with green chilies
2 T garlic, chopped
1 lb. tomatillos, husked, cored and sliced
2 medium onions, halved and sliced
1 bullion cube, dissolved in 1 cup water
salt and pepper (green peppercorns are good)
2 heaping t ground cumin
1/2 t dried chipotle chilies
1 t dried oregano
2 t dried cilantro
1/2 C masa
1 C warm water

Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. 45 minutes before serving, mix masa with water and stir in to pot. Turn heat to high and cook 45 minutes more. Serve with rice and grated cheese and/or sourcream.

Shipwreck Stew

1 can kidney beans
1 onion, sliced
1 lb. ground beef
1/4 C rice
salt and pepper
1 t chili powder
3 cups potatoes, diced
1 cup celery, diced
1 can tomato sauce
1/2 can water
1 T worcestershire sauce

Shape beef into patties. Layer onion, beef, rice, potatoes, celery, and beans in pressure cooker. Mix tomato sauce with water and seasonings and pour into cooker. Pressure cook 20 minutes or bake in cassarole at 350 for 1 hour.

Ugly Duckling Cake

1 box yellow cake mix (I like Duncan Hines)
2 eggs
1/2 C oil
1 1/2 C water
1 1/2 t each vanilla, lemon and orange extracts
1 box lemon pudding (non-instant)
1/2 stick butter
1/4 C orange juice
1/8 C milk
1/2 t each, vanilla, orange and lemon extracts
1 t orange zest or dried peel
powdered sugar

Mix cake mix, eggs, oil, water, 1 t of each extract and pudding mix together, beating well. Bake in greased 9 x 12 pan at 350 until tests done. When cake is done, boil together butter, orange juice and milk. Whisk in 1/2 t of each extract, zest and enough powdered sugar to make a glaze. Pour glaze over warm cake. Cool slightly before serving.

Grandmomma's Lemon Apple Filling

3 apples, grated
juice of 2 lemons
2 t lemon zest or 1 t dried lemon peel
1 C sugar
1/2 stick margarine
1 egg yolk

Mix all ingredients and cook over medium heat until thick.

Grandmomma used this on plain yellow or white cakes.

Auntie's "Japanese" Fruit Cake

1 C butter
4 3/4 C sugar
3 1/4 C + 4 T flour
1 1/4 C milk
6 eggs
2 t baking powder
2 t cinnamon
1 t ground cloves
1 t nutmeg
1 box golden raisins
1 cup nuts, chopped
2 seedless oranges, peeled and chopped
2 lemons, peeled and chopped
1 C crushed pineapple, drained
1 C grated coconut

Cream butter and 1 3/4 C sugar. Add eggs and beat well. Sift 3 1/4 C flour, spices and baking powder together. Add to egg mixture alternately with milk. Beat well. Fold in raisins and nuts. Bake in 4 (9-inch) layers. While cake cools, make filling. Mix 3 C sugar, 4 T flour, oranges, lemons and pineapple in saucepan. Cook over medium heat, stirring often until thick like honey. Cool and add coconut. Spead between layers of cake and on top and sides.

Momma's Bean Salad

3 cans beans (black, pinto, kidney, etc.) drained and rinsed
3 stalks celery, finely chopped
1/4 medium onion, finely chopped
1 can sliced waterchestnuts (optional)
1/2 cup pecans, chopped
salt and pepper

Mix vegetables and pecans. Add enough mayonaise to moisten and salt and pepper to taste. Chill 2 - 3 hours.

Grandmomma's Apple Meatloaf

2 1/2 lbs. ground beef
2 cups tart apples, chopped (do not peel)
3 eggs
1 1/2 cups bread crumbs
2 t salt
1 can tomato soup
2 T dijonaisse mustard (french's)
1 large onion, chopped
1 can mushroom soup

Combine all ingredients but soups. Mix soups. Pour half in meat mixture. Place in loafpan. Pour other half of soup mixture over meat. Bake 1 hour and 15 minutes at 350

No Peek Beef

2 lbs. chuck roast or brisket, cut into 1" pieces
2 large onions, thinly sliced
1 lb. portobello mushrooms, sliced
1 can cream of mushroom soup
1/2 C red wine or 1/2 C beef broth
salt and pepper

Place meat in casserole dish. Sprinkle with salt and pepper. Top with onions and mushrooms. Sprinkle with more salt and pepper. Mix soup and wine or broth. Pour over meat and vegies. Cover and bake at 325 for 3 hours. Don't peek!
Serve over noodles.

Baked Chicken Stew

5 boneless chicken breast halves
seasoned salt and pepper, divided
3-4 large potatoes, peeled and quartered
1 stalk celery, chopped
1 large carrot, peeled and sliced
1 can chicken gravy (I used Franco-American)
1 can water
3 T olive oil

Season chicken generously with salt and pepper. Saute in olive oil until lightly browned. Drain and cut in bite sized pieces. Mix chicken, vegetables, gravy, water and salt and pepper to taste in large casserole. Bake, covered, at 350 until vegies are tender.

Dill Chicken

6 boneless chicken breasts
1 can chicken broth
1 large onion, sliced
1 large potato, peeled and diced
1 T olive oil
1 C white wine
1 t dried thyme
1/2 C fresh dill, chopped (or 2 T dried dill)
2 T lemon juice
salt and pepper

Bring chicken, oil, potato, onion, wine, broth and thyme to a boil in large skillet. Cover and simmer until vegies are soft and chicken is tender, about 20 minutes. Remove chicken. Reduce stock by half. Blend with immersion blender until sauce is smooth and thickened. Season with salt and pepper to taste. Stir in lemon juice and dill. Return chicken to skillet and heat through. Serve over fettucini or spaghetti.

Redeemer Communion Bread

1 C all-bran cereal
3/4 C sugar
3/4 C shortening
1 T salt
2 C boiling water
2 pckgs. yeast
1/2 C warm water
2 eggs
6-9 C flour

Pour boiling water over cereal, sugar , shortening and salt to dissolve. Cool to lukewarm. While it is cooling, dissolve yeast in warm water. When cereal mixture is cool, add yeast, eggs and flour. Stir together, no kneading is necessary. Let bread rise until double. Shape into loaves or rolls, let rise again and bake at 350 until done.

Grandmomma's Fluffy Dumplings

1 1/2 C flour
2/3 t salt
4 t baking powder
1 egg
1 T oil
2/3 C milk

Mix all well. Drop by teaspoons into boiling broth. Cover and cook gently for 8-10 minutes or till done.

Chocolate Cinnamon Rolls

1 C milk, scalded
1 C water, cold
1 T sugar
2 pckgs. yeast
1/2 C cocoa
6 T shortening
1 t butter flavoring
1/2 C sugar
3 eggs
7 C flour

Filling Ingredients

1 C sugar
1 C brown sugar
1/4 C cocoa
1 C pecans, finely chopped
2 T cinnamon
1 stick butter, melted

Icing Ingredients

2 C powdered sugar
3 T cocoa
1 t vanilla
enough milk to make thin glaze

Mix milk, water, 1 T sugar and yeast. Set aside til foamy. Cream shortening, butter flavoring, cocoa and 1/2 C sugar. Add eggs and beat well. Stir in yeast mixture, alternating with 4 cups flour. Add remaining flour til you have a soft dough. Knead with dough hook or by hand til smooth. Let rise til doubled. Divide in half. Roll each half into a large rectangle. Mix together all filling ingredients except butter. Spread each dough half with melted butter and sprinkle with half of filling. Roll up into long rolls. Slice each roll into 12 pieces. Place in pans and let rise again til rolls are very large and fill the pan. Bake at 375 until light brown. Drizzle with icing while warm.

Applebutter Walnut Bread

2 1/4 C flour
1 t baking powder
2/3 t salt
1 1/4 C apple butter (homemade is best)
2/3 C shortening
1 1/4 C brown sugar
2 eggs
4 T sour cream
1 C walnuts, chopped
1 t vanilla

Cream shortening and brown sugar. Add eggs, vanilla and sour cream and beat well. Mix flour, salt and baking powder and add to batter, alternating with apple butter. Stir in nuts. Bake in greased loaf pan at 350 for 50 - 60 minutes.

Patti's Green Rice

1 lb. ground beef
2 cups rice
1 can B&B mushrooms
1 pckg. frozen broccoli
8 oz. jar cheese whiz

Brown meat in skillet. Cook rice and broccoli separately. Combine all ingredients and bake in casserole at 375 for 15 minutes.

Beef Tamale Pie

1 1/2 lbs. ground beef
2 T chopped garlic
1 can tomato sauce
2 t salt
1/4 t pepper
1 onion, chopped
1 can diced tomatoes
1 can corn, drained
1 T chili powder
1 t ground cumin
1/2 t dried oregano
1 C cornmeal
1 C water
1 1/2 C milk
1 cup cheese, grated
2 T butter
2 eggs, beaten

Brown beef in skillet with onion and garlic til vegies are soft. Stir in tomatoes, tomato sauce, corn, chili powder, cumin, oregano, 1 t salt and pepper. Simmer 5 minutes. Mix 1/2 C cornmeal and water. Stir into skillet and simmer 10 more minutes. Keep warm. Prepare topping. Heat milk, 1 t salt and butter in saucepan. Whisk in 1/2 C cornmeal and cook until thickened, stirring constantly. Remove from heat and stir in cheese. Add eggs and blend. Pour meat sauce into casserole dish. Spoon topping around edge. Bake at 375 for 20 minutes or until topping is golden and sauce is bubbly.