1/2 cup shortening
3/4 cup brown sugar
1/2 tsp vanilla
1 egg unbeaten
1/2 tsp baking soda
1 tbsp hot water
3/4 cup flour
1/2 tsp salt
1 cup oatmeal
1/2 cup chopped nuts if desired
1 cup chocolate chips
Cream together shortening, brown sugar and vanilla. Beat until quite fluffy. Add unbeaten egg. Blend until well mixed. Add baking soda dissolved in the hot water. Add dry ingredients and mix all.
Drop onto pan with spoon and cook 10 minutes at 350.
ENJOY!
Thursday, 29 September 2011
Kathy's Macaroni and Cheese
4 tbsp butter
3 slices bread torn/cubed into smaller pieces
2 3/4 cups milk
1/4 cups flour
1 tsp salt
1/8 tsp each nutmeg, pepper, cayenne pepper
2 1/4 cups grated white cheddar cheese
1 cup grated gruyere or swiss cheese
1/2 pound elbow macaroni cooked
Mix bread crumbs and 1 tbsp melted butter.
Warm milk in saucepan and melt butter in different pan.Add flour and cook one minute. Whisk in hot milk. cook, whisking constantly until mixture bubbles/ thickens 8 minutes. Remove from heat. Stir in salt, nutmeat, peppers, 1 1/2 cup cheddar and 3/4 cup gruyere. Set sauce aside. Stir into macaroni after it is cooked and drained (don't overcook macaroni) Place in greased ovenproof dish and sprinkle with remaining cheese and top with breadcrumbs.
Bake 30 min at 375 degrees
ENJOY!
3 slices bread torn/cubed into smaller pieces
2 3/4 cups milk
1/4 cups flour
1 tsp salt
1/8 tsp each nutmeg, pepper, cayenne pepper
2 1/4 cups grated white cheddar cheese
1 cup grated gruyere or swiss cheese
1/2 pound elbow macaroni cooked
Mix bread crumbs and 1 tbsp melted butter.
Warm milk in saucepan and melt butter in different pan.Add flour and cook one minute. Whisk in hot milk. cook, whisking constantly until mixture bubbles/ thickens 8 minutes. Remove from heat. Stir in salt, nutmeat, peppers, 1 1/2 cup cheddar and 3/4 cup gruyere. Set sauce aside. Stir into macaroni after it is cooked and drained (don't overcook macaroni) Place in greased ovenproof dish and sprinkle with remaining cheese and top with breadcrumbs.
Bake 30 min at 375 degrees
ENJOY!
Cauliflower Soup
1 medium cauliflower
1/4 cup butter
1 onion chopped fine
2 tbsp flour
2 cups chicken broth
2 cups milk or cream
1/2 tsp worchestershire sauce
3/4 tsp salt
1 cup shredded cheese
Cook cauliflower. Drain and reserve liquid. Cook onion in butter then blend in flour, broth and bring to boil. Stir in worchestershire sauce, 1 cup liquid, milk and cauliflower and heat until thickens. Add soup and stir until melted. I process in food processor at end to make a smoother soup.
ENJOY!
1/4 cup butter
1 onion chopped fine
2 tbsp flour
2 cups chicken broth
2 cups milk or cream
1/2 tsp worchestershire sauce
3/4 tsp salt
1 cup shredded cheese
Cook cauliflower. Drain and reserve liquid. Cook onion in butter then blend in flour, broth and bring to boil. Stir in worchestershire sauce, 1 cup liquid, milk and cauliflower and heat until thickens. Add soup and stir until melted. I process in food processor at end to make a smoother soup.
ENJOY!
Monday, 26 September 2011
Banana Gumdrop Bread
1 3/4 cup all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 tsp white sugar
8 oz gumdrops cut up with no black gumdrops
1 egg beaten
1/4 cup oil
2 bananas mashed
1/2 cup orange juice
2 tsp orange zest
Put soda in bananas.
Beat together oil, sugar,and egg.
Add banana mixture, 1/2 cup orange juice, 2 tsp orange zest,flour, baking powder salt and gumdrops and mix together.
Bake in 350 degree oven for 50-60 minutes or until fork comes out cleanly.
Use 1 large loaf pan slightly greased.
ENJOY!
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 tsp white sugar
8 oz gumdrops cut up with no black gumdrops
1 egg beaten
1/4 cup oil
2 bananas mashed
1/2 cup orange juice
2 tsp orange zest
Put soda in bananas.
Beat together oil, sugar,and egg.
Add banana mixture, 1/2 cup orange juice, 2 tsp orange zest,flour, baking powder salt and gumdrops and mix together.
Bake in 350 degree oven for 50-60 minutes or until fork comes out cleanly.
Use 1 large loaf pan slightly greased.
ENJOY!
Lasagna
See Spaghetti sauce recipe on this blog for lasagna meat sauce
500 gram container cot tae cheese mixed with one raw egg
large package mozzarella cheese sliced thinly
Pre cooked lasagna noodles
When meat sauce prepared layer 9X12 pan with thin layer of meat sauce, noodles, cottage cheese/egg mixture, sliced mozzarella cheese, meat sauce, noodles, cottage chess /egg mixture, sliced mozzarella cheese, meat sauce and top with sliced mozzarella cheese.
ENJOY!
500 gram container cot tae cheese mixed with one raw egg
large package mozzarella cheese sliced thinly
Pre cooked lasagna noodles
When meat sauce prepared layer 9X12 pan with thin layer of meat sauce, noodles, cottage cheese/egg mixture, sliced mozzarella cheese, meat sauce, noodles, cottage chess /egg mixture, sliced mozzarella cheese, meat sauce and top with sliced mozzarella cheese.
ENJOY!
Kathy's Red Pepper Pasta
2 Red peppers halved, cored, grilled and purreed
1/2 cup chicken stock
1/4 cup parmesan
2 tbsp cream cheese
4 tsps olive oil
1/4 tsp pepper
pinch hot red pepper flakes
1 tbsp each of basil, parsley and oregano
Puree all in food processor and spoon over cooked penne pasta.
ENJOY!
1/2 cup chicken stock
1/4 cup parmesan
2 tbsp cream cheese
4 tsps olive oil
1/4 tsp pepper
pinch hot red pepper flakes
1 tbsp each of basil, parsley and oregano
Puree all in food processor and spoon over cooked penne pasta.
ENJOY!
Cabbage Rolls
One large green savoy cabbage(the wrinkly cabbage)
2 pounds ground beef
2 leeks or onions chopped
1 red pepper chopped
2 tbsp dried parsley
2 tbsp dried basil
salt and pepper to taste
Core cabbage and place in pot of boiling water. Let boil until softened through but not too well cooked or leaves will fall apart
Remove and place on cookie sheet to cool and when cool enough to handle separate leaves from cabbage carefully
While cabbage cooking, brown ground beef and add onion, red pepper and seasonings.
Also cook 1 cup white rice/2 cups water and when cooked set aside until ground beef mixture complete. Then mix cooked rice and ground beef mixture.
To fill cabbage rolls, lay cabbage leaf open and add about 3 tbsp of mixture along large vein of leaf. Then roll along the vein and fold in both ends. Place in greased baking dish and top with tomato soup and cook at 350 until heated through.
2 pounds ground beef
2 leeks or onions chopped
1 red pepper chopped
2 tbsp dried parsley
2 tbsp dried basil
salt and pepper to taste
Core cabbage and place in pot of boiling water. Let boil until softened through but not too well cooked or leaves will fall apart
Remove and place on cookie sheet to cool and when cool enough to handle separate leaves from cabbage carefully
While cabbage cooking, brown ground beef and add onion, red pepper and seasonings.
Also cook 1 cup white rice/2 cups water and when cooked set aside until ground beef mixture complete. Then mix cooked rice and ground beef mixture.
To fill cabbage rolls, lay cabbage leaf open and add about 3 tbsp of mixture along large vein of leaf. Then roll along the vein and fold in both ends. Place in greased baking dish and top with tomato soup and cook at 350 until heated through.
Thursday, 22 September 2011
Pad Thai
1 package of rice noodles for 4x the sauce recipe
SAUCE
1 tsp rice or white wine vinegar
3 tbsps fish sauce
1 tbsp tomato paste
2 tsps sugar
1/4 tsp ground cayenne pepper
GARNISHES
3 tbsp toasted chopped peanuts
2 green onions or scallions thinly sliced
2 eggs, lightly beaten
1 tbsp finely minced garlic
1 jalapeño pepper, seeded and thinly sliced
1 lemon, sliced into wedges
4 oz coarsely chopped lean pork or chicken breast
4 oz small shrimp
1 cup bean sprouts
Pour hot water over noodles to cover and let sit while preparing sauce etc. Replace water as it cools to continue to soften noodles. Drain before mixing with sauce at end.
In a small bowl mix together the sauce ingredients
Prepare the garnishes and set aside in small individual serving bowls
Spray a large skillet or wok with vegetable oil and heat over medium heat. Pour in the beaten eggs. Cook until set. Remove from pan and cut into long thin strips. Set aside.
Heat the vegetable oil over high heat. When the oil is hot add the garlic, pork or chicken and the shrimp. Stir fry until the meat and shrimp just appear done, 2-3 minutes. Push the mixture to the sides of the pan to form a well in the centre. Pour in the sauce and when the sauce begins to bubble, stir to mix with the meat and shrimp mixture. Add the noodles and toss gently to mix. Fold in the egg and bean sprouts.
Remove from heat and serve with garnishes.
SAUCE
1 tsp rice or white wine vinegar
3 tbsps fish sauce
1 tbsp tomato paste
2 tsps sugar
1/4 tsp ground cayenne pepper
GARNISHES
3 tbsp toasted chopped peanuts
2 green onions or scallions thinly sliced
2 eggs, lightly beaten
1 tbsp finely minced garlic
1 jalapeño pepper, seeded and thinly sliced
1 lemon, sliced into wedges
4 oz coarsely chopped lean pork or chicken breast
4 oz small shrimp
1 cup bean sprouts
Pour hot water over noodles to cover and let sit while preparing sauce etc. Replace water as it cools to continue to soften noodles. Drain before mixing with sauce at end.
In a small bowl mix together the sauce ingredients
Prepare the garnishes and set aside in small individual serving bowls
Spray a large skillet or wok with vegetable oil and heat over medium heat. Pour in the beaten eggs. Cook until set. Remove from pan and cut into long thin strips. Set aside.
Heat the vegetable oil over high heat. When the oil is hot add the garlic, pork or chicken and the shrimp. Stir fry until the meat and shrimp just appear done, 2-3 minutes. Push the mixture to the sides of the pan to form a well in the centre. Pour in the sauce and when the sauce begins to bubble, stir to mix with the meat and shrimp mixture. Add the noodles and toss gently to mix. Fold in the egg and bean sprouts.
Remove from heat and serve with garnishes.
Thin Crust Pizza
DOUGH
1 package active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups all purpose or whole wheat flour
Dissolve yeast in warm water. Stir in sugar, salt and oil and let sit 2-3 minutes then add flour.
Knead about 10 times and add bit more flour if sticky.
Divide dough into five equal parts and roll out thinly on floured countertop with floured rolling pin.
Place individually on a baking sheet sprinkled with corn meal to avoid sticking. (I fit two pizzas on each baking sheet generally)
Top with your favorite tomato sauce or pasta sauce thinly on dough and then add toppings and cheese. Personal favorites are chopped sun dried tomatoes, pesto, mushrooms, artichokes, pepperoni, goat or feta cheese and lots of shredded cheddar and mozzarella cheese.
Cook in preheated 400-425 degree oven on middle rack so bottoms don't burn.
Bake until desired texture...I like them crispy and bit browned on the bottom.
ENJOY!
1 package active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups all purpose or whole wheat flour
Dissolve yeast in warm water. Stir in sugar, salt and oil and let sit 2-3 minutes then add flour.
Knead about 10 times and add bit more flour if sticky.
Divide dough into five equal parts and roll out thinly on floured countertop with floured rolling pin.
Place individually on a baking sheet sprinkled with corn meal to avoid sticking. (I fit two pizzas on each baking sheet generally)
Top with your favorite tomato sauce or pasta sauce thinly on dough and then add toppings and cheese. Personal favorites are chopped sun dried tomatoes, pesto, mushrooms, artichokes, pepperoni, goat or feta cheese and lots of shredded cheddar and mozzarella cheese.
Cook in preheated 400-425 degree oven on middle rack so bottoms don't burn.
Bake until desired texture...I like them crispy and bit browned on the bottom.
ENJOY!
Lemon Coconut Squares
CRUST
1/2 cup flaked sweetened coconut
3/4 cup butter, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 1/2 cups all purpose flour
1/4 tsp salt
TOPPING
4 eggs
1 3/4 cups granulated sugar
1/4 cup all purpose flour
2 tbsp packed finely grated lemon zest
1/2 cup freshly squeezed lemon juice
1 tsp vanilla
3/4 cup flaked sweetened coconut
Preheat oven to 350 for crust
Line a 9x13 inch metal baking pan with foil, leaving a 2 inch overhang, then line with parchment paper
Spread coconut on a rimmed baking sheet. Toast in oven for 7 minutes, stirring once, or until golden. Let cool.
Reduce oven temperature to 325 degrees
Beat butter and sugar in bowl with mixer until light and fluffy. Beat in vanilla. Using a wooden spoon, stir in coconut, flour and salt until crumbly. Press into bottom of prepared pan. Bake for about 20 minutes or until firm and golden around the edges. Let cool in pan on a wire rack.
For the topping, in a bowl, whisk together eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.
Bake for 30 minutes or until topping is slightly puffed at the edges and just set in the centre. Let cool completely in pan on a wire rack. Serve immediately or wrap pan tightly or transfer to an airtight container and ref rig for up to 5 days. Using foil overhang as handles, remove from pan and transfer to a cutting board.
Cut into squares. Makes 24.
1/2 cup flaked sweetened coconut
3/4 cup butter, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 1/2 cups all purpose flour
1/4 tsp salt
TOPPING
4 eggs
1 3/4 cups granulated sugar
1/4 cup all purpose flour
2 tbsp packed finely grated lemon zest
1/2 cup freshly squeezed lemon juice
1 tsp vanilla
3/4 cup flaked sweetened coconut
Preheat oven to 350 for crust
Line a 9x13 inch metal baking pan with foil, leaving a 2 inch overhang, then line with parchment paper
Spread coconut on a rimmed baking sheet. Toast in oven for 7 minutes, stirring once, or until golden. Let cool.
Reduce oven temperature to 325 degrees
Beat butter and sugar in bowl with mixer until light and fluffy. Beat in vanilla. Using a wooden spoon, stir in coconut, flour and salt until crumbly. Press into bottom of prepared pan. Bake for about 20 minutes or until firm and golden around the edges. Let cool in pan on a wire rack.
For the topping, in a bowl, whisk together eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.
Bake for 30 minutes or until topping is slightly puffed at the edges and just set in the centre. Let cool completely in pan on a wire rack. Serve immediately or wrap pan tightly or transfer to an airtight container and ref rig for up to 5 days. Using foil overhang as handles, remove from pan and transfer to a cutting board.
Cut into squares. Makes 24.
Wednesday, 21 September 2011
Tomato Soup with Pancetta
1 tbsp olive oil
3 oz pancetta, chopped
1 small onion, chopped
3 (3/4 inch thick) slices rustic rye bread, cubed
6 cups chicken broth
1 28 oz can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
Fresh ground pepper
!/4 cup mascarpone cheese or sour cream
Heat the oil in a heavy, large pot and add pancetta till browned. Then add onion and cook until tender. Add the cubed bread and toss to coat with pan drippings and sauté until the bread is crisp and golden. Add broth, tomatoes, basil, oregano and crushed red pepper. Bring the soup to a boil and then reduce heat and simmer about 10 minutes. Season with salt/pepper and top with cheese or sour cream.
ENJOY!
3 oz pancetta, chopped
1 small onion, chopped
3 (3/4 inch thick) slices rustic rye bread, cubed
6 cups chicken broth
1 28 oz can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
Fresh ground pepper
!/4 cup mascarpone cheese or sour cream
Heat the oil in a heavy, large pot and add pancetta till browned. Then add onion and cook until tender. Add the cubed bread and toss to coat with pan drippings and sauté until the bread is crisp and golden. Add broth, tomatoes, basil, oregano and crushed red pepper. Bring the soup to a boil and then reduce heat and simmer about 10 minutes. Season with salt/pepper and top with cheese or sour cream.
ENJOY!
Honey Mustard Salad Dressing
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons dijon mustard
1 teaspoon white vinegar
pinch paprika
pinch salt
Mix all ingredients well. Just need a small amount served over salad of mixed greens and dried or fresh fruit and nuts or seeds.
ENJOY!
1/4 cup honey
2 tablespoons dijon mustard
1 teaspoon white vinegar
pinch paprika
pinch salt
Mix all ingredients well. Just need a small amount served over salad of mixed greens and dried or fresh fruit and nuts or seeds.
ENJOY!
Barbecued Chicken Wings
12 chicken wings/thighs
1/2 cup honey or maple syrup (I use half and half)
1/2 cup ketchup
1/2 cup favourite BBQ sauce
4 tbsps soya sauce
Brown chicken in 350 degree oven and pour off any juices. While chicken browning mix ingredients and cook in saucepan until begins to thicken. Pour sauce over wings or baste wings with sauce for about 1 hour or until sauce is thick and "sticky"
ENJOY!
1/2 cup honey or maple syrup (I use half and half)
1/2 cup ketchup
1/2 cup favourite BBQ sauce
4 tbsps soya sauce
Brown chicken in 350 degree oven and pour off any juices. While chicken browning mix ingredients and cook in saucepan until begins to thicken. Pour sauce over wings or baste wings with sauce for about 1 hour or until sauce is thick and "sticky"
ENJOY!
Monday, 19 September 2011
Mom's Baked Apple Crisp
3 cups apples peeled and thinly sliced
1/4 cup oatmeal
1/4 cup butter
1/4 cup flour
1 cup brown sugar
Layer apples in 9x9 pan. Mix rest of ingredients, cutting in butter in small pieces, and cover apples with mixture.
Cook at 350 degrees approximately 30 minutes or until apples softened and topping crunchy.
ENJOY!
1/4 cup oatmeal
1/4 cup butter
1/4 cup flour
1 cup brown sugar
Layer apples in 9x9 pan. Mix rest of ingredients, cutting in butter in small pieces, and cover apples with mixture.
Cook at 350 degrees approximately 30 minutes or until apples softened and topping crunchy.
ENJOY!
Caesar Salad Dressing
2 eggs
3 tsp dijon mustard
1/2 - 1 tsp salt
1 tsp pepper
1/2 tsp worchestershire sauce
1 drop tabasco sauce
2 tbsp lemon juice
1 tbsp red wine vinegar
2 cloves crushed garlic
Blend all in blender/food processor and slowly add 1 1/2 cup olive oil. Keeps three weeks in frig.
ENJOY!
3 tsp dijon mustard
1/2 - 1 tsp salt
1 tsp pepper
1/2 tsp worchestershire sauce
1 drop tabasco sauce
2 tbsp lemon juice
1 tbsp red wine vinegar
2 cloves crushed garlic
Blend all in blender/food processor and slowly add 1 1/2 cup olive oil. Keeps three weeks in frig.
ENJOY!
Risotto
1/2 cup butter
1/2 cup finely chopped onion
1 1/2cup uncooked arborio rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 tsp crushed saffron
2 tbsp chicken broth
2 tbsp fresh parmesan cheese
Melt 1/4 cup butter and saute onion in butter until tender
Add rice, broth and wine and boil until rice tender
Add 1/4 cup butter
Soften saffron in 2 tbsp chicken broth and add to rice
Cook 4 more minutes until desired texture achieved and sprinkle with parmesan cheese
ENJOY!
1/2 cup finely chopped onion
1 1/2cup uncooked arborio rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 tsp crushed saffron
2 tbsp chicken broth
2 tbsp fresh parmesan cheese
Melt 1/4 cup butter and saute onion in butter until tender
Add rice, broth and wine and boil until rice tender
Add 1/4 cup butter
Soften saffron in 2 tbsp chicken broth and add to rice
Cook 4 more minutes until desired texture achieved and sprinkle with parmesan cheese
ENJOY!
Pat's Chili
1 pound ground beef
1 onion chopped
1 green pepper chopped
garlic to taste chopped
2 beef bouillon cubes
1 tin diced tomatoes
1 tin chili beans
1-2 cups tomato juice
1 tin mushrooms if desired
chili powder to taste
Brown ground beef and add vegetables and cook until tender. Add tomatoes, bouillon, beans and mushrooms. Add 1 cup tomato juice and chili powder to taste. Cook 2-3 hours adding more tomato juice and chili powder to get desired thickness and taste.
May put all ingredients in slow cooker and cook 6-8 hours if desired.
ENJOY!
1 onion chopped
1 green pepper chopped
garlic to taste chopped
2 beef bouillon cubes
1 tin diced tomatoes
1 tin chili beans
1-2 cups tomato juice
1 tin mushrooms if desired
chili powder to taste
Brown ground beef and add vegetables and cook until tender. Add tomatoes, bouillon, beans and mushrooms. Add 1 cup tomato juice and chili powder to taste. Cook 2-3 hours adding more tomato juice and chili powder to get desired thickness and taste.
May put all ingredients in slow cooker and cook 6-8 hours if desired.
ENJOY!
Bruce's Spaghetti
1 pound ground beef
garlic minced to taste
1 onion finely chopped
1 red or green pepper finely chopped
2-3 stalks celery finely chopped
1 tbsp dry mustard
1 tbsp brown sugar
1tsp worchestershire sauce
1 tin Bravo spaghetti sauce
1 tin tomato sauce
Brown ground beef and add vegetables etc and cook until tender. Add sauces and cook until thickened and heated through.
Serve over pasta.
ENJOY!
garlic minced to taste
1 onion finely chopped
1 red or green pepper finely chopped
2-3 stalks celery finely chopped
1 tbsp dry mustard
1 tbsp brown sugar
1tsp worchestershire sauce
1 tin Bravo spaghetti sauce
1 tin tomato sauce
Brown ground beef and add vegetables etc and cook until tender. Add sauces and cook until thickened and heated through.
Serve over pasta.
ENJOY!
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