Favorite Recipes

4-5 cups peeled, diced potatoes, approximately 1/2 inch cubes
1 cup diced onion
3/4 cup finely diced celery
2 tsp. salt
3 cups water (or a little more if potatoes are not covered)

Combine in pan and bring to boil. Turn heat down to medium and cook until potatoes are tender. DO NOT DRAIN.

4 T. flour
4 T. margarine
1/4 tsp. pepper
1 tsp. dry mustard (I use Coleman's)
1 1/2 tsp. Worcestershire sauce
2 cups milk
6 oz. sharp processed cheese, cut in small pieces (I use Kraft Old English)
1 14-oz. can diced tomatoes, well-drained
1 1/2 T. chopped parsley, thick stems removed (I use Italian flat-leafed parsley)

In another pan, melt margarine. Blend in flour, mustard, and pepper until smooth. (I usually use a whisk for this part.) Gradually whisk in milk and cook until smooth and thickened, stirring almost constantly. Then blend in Worcestershire sauce and cheese, and stir until cheese has melted. Combine with potato mixture. Stir in tomatoes and parsley.

At this point, heat thoroughly, but do not boil, and serve OR refrigerate overnight and then gently reheat the following day to serve.

(I think the flavors are the best when it sits overnight, so I recommend the second option!)

Other notes:

Chop extra parsley and put a tiny sprinkle on each serving for garnish.

Normal batch (makes 48 appetizers):

3 jars (6 oz each) marinated artichoke hearts
1 1/2 cups chopped green onion (both ends, no middle)
4-5 cloves fresh garlic, chopped fine
8 eggs, beaten
15 soda crackers (Saltines), crushed with rolling pin
1 cup parsley (half "regular", half Italian)
Scant 1 pound Kasseri cheese, grated
Dash Louisiana hot sauce (Tabasco ok)
Dash Worcestershire sauce
Fresh ground pepper

Drain artichoke hearts, reserving liquid; chop. Sauté onion and garlic in reserved artichoke liquid (actually only need liquid from 1-2 jars for this). Combine eggs and crackers, beat well. Add onion mixture, parsley, cheese, hot pepper sauce, Worcestershire sauce and artichokes, beating well after each addition. Season with salt and pepper. Turn into oiled 9x13 inch pan and bake at 325º F for 35 minutes or until firm. Cool, cut into small squares and serve as finger food.

These can also be frozen after baking. To serve, thaw, cover, and heat at 325º F for 20 to 25 minutes.

Alternative (~half batch - makes 24 appetizers):

Same as normal batch, except using 2 jars of artichokes, 1 cup green onion, 4 cloves garlic, 5 eggs, 10 crackers, scant half cup mixed parsley, and half pound Kasseri cheese. Also added pinch of salt. Baked in 8x8 pan.

6 slices bacon
1 10-oz. package frozen chopped spinach, thawed, squeezed dry
4 oz. reduced fat cream cheese, room temperature
1/4 cup reduced fat mayonnaise
1 tsp. salt (scant)
1/2 tsp. pepper
1/2 cup chopped green onions

4 7-inch-diameter flour tortillas

Cook bacon til crisp. Drain and crumble in medium bowl. Stir in spinach and next five ingredients. Heat 1 tortilla in large skillet over medium medium high heat until warm and pliable, about 1 minute per side. Transfer to work surface and spread 1/3 of filling over tortilla leaving 1/2 inch border. Roll up tightly and wrap in plastic wrap. Repeat with remaining tortillas and filling. Chill until firm, at least 1 hour or up to over night.

When ready to serve, preheat oven to 400 degrees F. Remove plastic. Slice off unfilled ends. Cut rolls into slices on slight diagonal, approximately 1/2 -- 3/4 inch thick. Place onto cookie sheet cut side down. Bake until heated through, about 7 minutes.

Place 6 chicken breasts (with rib bones) in a large shallow baking dish.

Drizzle with approximately 2 Tablespoons of liquid smoke.

Sprinkle with garlic salt and onion powder (or onion salt and garlic powder, or onion powder, garlic powder, and a bit of salt).

Let stand for one hour at room temperature or 2 - 4 hours in the refrigerator.

Whisk together the sauce:
4 Tablespoons melted margarine
1 Tablespoon Worcestershire sauce
1 Tablespoon cider vinegar
2 - 3 dashes of Tabasco

Gently spoon the sauce over the chicken pieces

Finally, sprinkle with paprika.

Bake, uncovered, at 325 degrees for approximately 40 - 50 minutes or until chicken tests done. (It helps to get pieces that are all of similar size.) Baste gently a couple of times during baking.

1 3-lb chuck roast
1/3 cup packed brown sugar
1 12-oz bottle ketchup
¼ cup Worcestershire sauce
2 T prepared mustard
2 T liquid smoke
1/8 tsp hot sauce
1 10-oz bottle Coca-Cola

Rub the roast with brown sugar. Place in roasting pan. Add small amount of water. Bake, covered, for 5 hours in 250-degree oven.

Shred roast and discard fat. Mix remaining ingredients in sauce pan and simmer for 30 minutes. Pour over shredded beef and mix well. Chill for 1-2 days to allow flavors to blend. (Or freeze, if desired.) Reheat and serve on toasted buns. Note: do not use diet coke.

1 1/4 c. water
2 T. softened margarine or butter
1 1/3 c. bread flour
1 1/3 c. whole wheat flour
1 c. 7-grain or multigrain cereal
3 T. packed brown sugar
1 1/4 tsp. salt

2 1/2 tsp. yeast

(I usually add 1 T. of gluten, but if you don't have any on hand, try it without)

from Stephanie Barton's family

Mix together:
2 cups flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda

In another bowl, combine:
1 beaten egg
1/2 cup orange juice
2 Tbsp melted butter

Add dry ingredients to liquid mixture.
Then add:
1 1/2 cups fresh cranberries, very coarsely chopped
1/2 cup chopped nuts
2 tsp. hot water

Mix, but don't overmix. Bake in greased 8X4 loaf pan at 350 degrees for about 40-50 minutes. (Usually it will brown and crack on top).

Note: I usually double the recipe because a bag of fresh cranberries is the right amount for two loaves. For special occasions, I mix honey, softened butter, and a bit of orange oil (or grated orange rind) and spread between thin slices of the cranberry bread.

1 lb. 10 oz. package frozen shredded hash brown potatoes, thawed
1 1/4 c. grated cheddar cheese
1 c. low fat sour cream
1 can low fat cream of chicken soup, plus half a can of water
1/2 cup chopped onion, sauteed in small amount of oil or butter until soft
1/2 tsp. salt

Mix all inredients in a large bowl and then put in 9"X13" baking dish.

Combine:
1/2 c. butter, melted
3 c. cornflakes, coarsely crushed

Sprinkle on top of potatoes. Bake at 350 degrees for 45-60 minutes.

(I usually buy large boxes of the frozen potatoes at Costco, so I usually put in a larger amount of potatoes than called for in the recipe--probably about 2 lbs)

5 cups chopped iceberg lettuce
2 cups chopped green cabbage
2 cups chopped red cabbage
2 stalks celery, sliced on diagonal
3 green onions, chopped

½ cup vinegar
¼ cup vegetable oil
5 tsp sugar
1 tsp salt
¼ tsp pepper
1/2 tsp garlic powder

In a large bowl, toss the vegetables and refrigerate. In a small bowl, whisk together remaining ingredients. Shortly before serving, pour dressing over salad and toss to coat.

4 oz cream cheese, softened
1 T Italian salad dressing mix (e.g. Good Seasons in envelopes)
2-3 whole pita breads
1 medium cucumber, peeled if desired, and cut into 1/8-inch slices
lemon pepper seasoning

Mix cream cheese and salad dressing mix. Split each pita bread in half, forming two circles. Spread cream cheese mixture over pita circles. Cut each circle into six wedges. Top each wedge with 2-3 slices of cucumber. Sprinkle with lemon pepper seasoning. Serve.

3 cups uncooked elbow macaroni
1 cup diced ham or 1 6-oz can tuna, drained and chunked
l medium tomato, seeded and chopped
1 small yellow or green pepper, cut into ½-inch chunks
8-10 radishes, sliced
¼ cup sliced ripe olives, if desired
½ cup chopped green onions
¼ cup chopped fresh Italian parsley

1-2 tsp Dijon mustard
1 tsp salt
½ tsp lemon-pepper seasoning
¾ cup bottled Italian salad dressing

lettuce leaves

Cook macaroni according to package directions. Drain. In large bowl, combine macaroni, ham or tuna, tomato, pepper, radishes, olives, onions, and parsley. In small bowl, blend next four ingredients. Add to macaroni mixture and toss gently. Chill thoroughly and serve in large bowl lined with lettuce leaves.

2 med-large onions, sliced
4 - 5 lbs. pork roast (e.g. shoulder)
5-10 whole cloves
2 cups water

Place half of onion slices in bottom of crock pot. Then add meat and other ingredients with remaining onion slices on top. Cover and cook on LOW for 8 hours. When done, remove any bone and fat from meat. (Discard cooking liquid.) Return the meat and onions to the crock pot and add:

1-2 16-ounce bottles of your favorite barbeque sauce
1 med-large onion, chopped

Mix together with meat. Cover and cook an additional 2 hours on HIGH (or 4 hours on LOW); stirring 2 - 3 times. When stirring, try to pull apart the meat, and cut it (and the onions) up somewhat. Serve on sesame seed buns with some coleslaw on the side for a fun weekend supper.

Cut of meat is not critical; we've used boneless roasts successfully as well as multiple "chunks" of pork, rather than a single roast. Adjust the amount of cloves and barbecue sauce upwards or downwards with the amount of meat (this recipe has worked reasonably well with cuts from 3 1/2 - 7 pounds). This recipe also freezes and reheats well.

12 large cabbage leaves
1 egg, slightly beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 1b. lean ground beef
1/3 cup uncooked rice (I usually increase a bit)

Sauce:
1 8-oz. can tomato sauce
1 T. packed brown sugar
1 T. fresh lemon juice
1 tsp. Worcestershire sauce

Immerse cabbage leaves in a large pot of boiling water and cook about 2 - 3 minutes or until barely limp. Drain. In a large bowl combine remaining ingredients to make meat filling. Spoon about 3 T. of meat mixture into center of each cabbage leaf. Fold in sides and roll ends over meat mixture. Place in crock pot. Stir together sauce ingredients and pour over cabbage rolls. Cover and cook on LOW for 6 - 7 hours.

1 lb. smoked sausage, cut into 1/2" slices (I usually use Hillshire Farms Lite Smoked Turkey Sausage)
2 15-oz. cans small red beans (I use S&W Louisiana Style Beans)
1 15-oz. can peeled diced tomatoes in juice
1 small green pepper, chopped
1 - 2 stalks celery, chopped
1 small onion, chopped
1 tsp. butter or margarine

In large skillet, saute sausage slices in butter until browned. Put slices into crock pot. Put vegetables into same skillet and saute until softened. Add to crockpot along with beans and tomatoes. Stir. Cover and cook on high 2 - 3 hours. Serve over cooked rice.

Makes 15-20 ornaments.

Mix together in bowl:
1 c. applesauce (not chunky type)
1 1/2 c. ground cinnamon
1/3 c. glue (white Elmer's)

Form the mixture into a ball; wrap it in plastic wrap and chill for at least 30 minutes until "dough" stiffens. Roll out dough to 1/4 inch thickness (using cinnamon on rolling pin and surface if needed). Cut out shapes with cookie cutters or knife. Use a plastic drinking straw to make a hole near the top of each ornament. Let dry on cooling rack for approximately 2-3 days. Color will change to light brown when dry. Decorate with glitter or sequins, etc. Make a hanger by looping a piece of colored ribbon through hole.

532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated protein
473.2 cm3 theobroma cacao
236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

1 cup quick-cooking oats
1 cup buttermilk
1 egg
½ cup brown sugar
¼ cup cooking oil
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar, and oil. Combine dry ingredients, and then stir into oat mixture just until moistened. Fill muffin cups three-fourths full. Bake at 400 degrees for about 16 minutes or until done. Cool in pan for 5 minutes. Transfer to wire rack. Makes about 8 muffins.

My notes: I always double this recipe-and everyone likes them so much that next time I may try to increase it further! We also add some frozen blackberries to some of the muffins in each batch. I also sprinkle the tops with a bit of cinnamon sugar and a few oats. These freeze and warm up nicely in the microwave for quick, fairly healthy breakfasts during the week.

1 cup melted butter
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
2 ¾ cup flour
1 tsp baking soda
1 tsp salt
2 5-oz. milk chocolate Cadbury bars

Mix sugars, butter, eggs, and vanilla. Add all dry ingredients, and stir well. Spread dough into greased 9" x 13" pan. Break Cadbury bars into small squares. Press broken chocolate into dough in rows until both bars are used. Bake at 350 degrees for 2-3 minutes. Remove from oven and cut melted chocolate into dough-horizontally and vertically. Resume baking for about 25 minutes.

My notes: These bars are so easy and have been a hit with everyone! I now keep a couple of Cadbury bars in the pantry so that I can stir these up on the spur of the moment if we have visitors or I need to take a dish somewhere.

2 baskets cherry tomatoes
¼ cup red wine vinegar
2 Tablespoons instant minced onion or 2 green onions, sliced
½ tsp. dry basil, crushed
¼ tsp. dry oregano, crushed
1 tsp. garlic salt
¼ tsp. ground black pepper
½ cup salad oil (part may be olive oil)

Put tomatoes, a few at a time, into a wire strainer and dip into a large pan of boiling water for about 10 seconds. Immediately rinse tomatoes in cold water. Slip off peels and stems and put tomatoes into a bowl.

Stir together remaining ingredients until blended and then pour over tomatoes. Cover and chill for at least 2 hours or up to 24 hours, stirring gently several times.

To serve, lift tomatoes from marinade with slotted spoon. Provide wooden picks to spear tomatoes. Makes about 40 appetizers.

My notes: These have been very popular at recent Scotch tastings and other events. Everyone is so surprised at the intense flavor absorbed by the tomatoes since the skins have been removed. It takes a little time to remove the skins, but it's great to be able to do this dish the day ahead. They are truly magnificent in late summer when tomatoes are at the peak of their season.

1 package chocolate cake mix
1 small package instant vanilla pudding
1 pint sour cream
2 eggs
¼ cup cooking oil
½ cup Kahlua
1 cup chocolate chips

Mix all ingredients together. Pour into greased and floured Bundt pan. Bake at 350 degrees for 40-45 minutes. Dust cake with powdered sugar before serving.

My notes: I like to sift a small amount of cocoa over some Cool Whip and fold it in, along with a tablespoon or so of the Kahlua. Serve the Cool Whip on the side as an optional topping.

2 sticks butter, softened
3 cups sugar
1 Tablespoon vanilla
1 Tablespoon lemon juice
¼ cup cooking oil
5 eggs
1 cup 7-Up
3 cups flour

Cream butter and sugar. Add lemon juice and vanilla. Add cooking oil and then eggs, one at a time. Mix well. Add 2 cups of the flour and ½ cup of the 7-Up. Mix well. Add remaining flour and 7-Up. Pour into greased and floured Bundt pan. Bake at 325 degrees for about 45 minutes. Test for doneness. To serve, sprinkle with powdered sugar.

1 8-oz. package cream cheese, room temperature
1 cup crumbled Roquefort or other blue cheese (about 3 ½ ounces)
1 cup mayonnaise
1 cup sour cream
½ cup finely chopped onion
½ cup finely chopped celery
2 garlic cloves, minced
½ tsp. ground black pepper or to taste

Mix all ingredients in large bowl, and beat until well blended. Cover and chill dip at least 1 hour and up to 3 days.

My notes: I used low fat versions of everything except the blue cheese, and no one missed those extra grams of fat at all. I decreased the amount of blue cheese a bit since I was afraid it would be too strong for the girls.

2 teaspoons vegetable oil, divided
3 ½ lbs. lean boned chuck roast cut into ½ inch pieces
3 cups chopped green bell pepper
1 ½ cups chopped onion
½ teaspoons crushed red pepper
1 garlic clove, minced
2 tablespoons chili powder (need more)
1 ¼ teaspoons ground cumin
1 tablespoons brown sugar
1 ½ teaspoons dried oregano
1 teaspoons salt
1 28 ounce can whole tomatoes, undrained and chopped
1 12 ounce can tomato paste
1 12 ounce bottle of beer
2 15 ounce cans beans, drained
¾ cups low fat sour cream
¾ cups (3 ounces) shredded, reduced fat Monterey Jack cheese

Heat ½ teaspoon oil in large Dutch oven over medium high heat; add half of meat. Cook 10 minutes or until browned; remove from heat and drain. Repeat procedure with remaining meat; set aside.

Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; sauté 8 minutes or until vegetables are tender. Add chili powder and cumin; cook one minute, stirring constantly. Add meat, sugar and next five ingredients (oregano through beer); bring to boil. Cover, reduce heat, simmer 45 minutes. Add beans and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.

My notes: Have used pinto beans instead of kidney beans, 4 cloves of garlic instead of 1, 2 ½ tablespoons chili powder instead of 2.

1 1/2 pounds ground beef (browned)
1 1/2 pounds ground pork sausage (browned)
2 medium onions (diced)
2 green bell peppers (diced)
1 pound mushrooms (sliced)
12 oz can tomato paste
16 oz can diced tomatoes
3 pickled Jalapeno peppers, sliced
4 oz diced cactus
2 medium heads diced garlic (diced)
2 heaping teaspoons Italian seasoning
1 teaspoon Oregano
1 teaspoon ground Cumin
1/2 teaspoon Cumin seed
2 teaspoons ground Cumin
2 teaspoons red chili flakes
1 teaspoon ground Cayenne powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Combine all ingredients, stirring well. Can cook on stove, but I prefer a large crockpot. Cook on high 2-3 hours or until mixture is bubbling well (stir occasionally). Reduce heat to low and simmer in crock pot for 5-7 hours. Serve with corn bread and a good microbrew. This freezes and reheats well in single-serving batches.

This isn't a very hot chili, but for those with even gentler dispositions, try removing the seeds from the Jalapenos before putting them in, and cut back on the Cayenne powder, red chili flakes, and garlic - but leave SOME of all those things in! I usually continue adjusting seasoning as the chili cooks - so you can start mild and build it up as you go.