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This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written. Friday, July 31, 2009 OLD FASHION BAKED BARBECUED CHICKEN 1/4 cup oil 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup catsup 1/3 cup water 2 tbsp lemon juice 1 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tbsp vinegar 1 tbsp mustard salt and pepper 3 lb broiler, cut up In a large skillet, brown chicken in the oil. Place the brown chicken in a baking dish. Add the onion and celery to the chicken drippings in pan; cook until tender. Add the catsup, water, lemon juice, brown sugar, Worcestershire sauce, vinegar, mustard, salt and pepper to taste. Simmer over low heat for 15 minutes. Skim off any excess fat. Pour sauce over the browned chicken. Bake in a preheated 325 degree oven for 1 hour. Baste with sauce three or four times during baking. CABBAGE SALAD WITH COOKED DRESSING 1/2 cup sugar 1/4 tsp salt 1 tsp all-purpose flour 5 tbsp pineapple juice 3 tbsp cider vinegar In a small saucepan, combine all the above ingredients. Bring to a boil over medium-high heat and boil for 5 minutes. Remove from heat and allow to cool. 1 small head of cabbage 1 cup miniature marshmallows 1/2 cup crushed pineapple, drained Shred cabbage and pat dry with paper towels. Add the marshmallows and pineapple. Toss mixture with the cooled dressing until well coated. EVAN'S PINEAPPLE CHEESE BALL 2 8-oz pkgs cream cheese, softened 1 can crushed pineapple, drained 2 cups chopped pecans, divided 1/4 green onion, finely chopped, optional 2 tsp finely chopped onion 1/2 tsp garlic salt Reserve one cup of the chopped pecans; set aside. In a medium mixing bowl, combine all the remaining ingredients. Use hands to mix well. Shape mixture into 2 balls. Rolls balls in the reserved pecans. Chill until serving time. May be store in the refrigerator for a few days if wrapped tightly in plastic wrap or tightly sealed in a zip-top plastic bag. HOT RELISH 12 hot peppers 12 green tomatoes 12 cups red and/or green bell peppers 12 onions 3 cups sugar 3 tsp salt 2 cups cider vinegar Grind vegetables. (In today's modern kitchen this can be done with a food processor.) Place in a large colander and run water over the mixture for 5 minutes. Bring the sugar, vinegar, and salt to a boil in a saucepan. Place the vegetable mixture in a large saucepan or a stockpot. Pour the boiling sugar mixture over the vegetable mixture. Cook over medium heat until very hot but not to a hard boil, stirring occasionally. Place in pint jars, attach canning lids and seals tightly. Be sure jars seal (they should make a popping sounds and/or the center of the lid will indent slightly.) Makes 6 pints. CROCKPOT CHILI CHEESE DIP 1 lb hamburger 8-oz can green chilies 1 tsp chili powder 1 lb Velveeta cheese 2 tsp Worcestershire sauce Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crockpot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend. Thursday, July 30, 2009 POTATO AU GRATIN WITH SPAM 6 to 8 large potatoes 1 can Spam 3/4 tall can evaporated milk 1 stick butter, cut into pieces 1 large onion 1 pint sour cream 2 large pkg. shredded cheddar cheese Chop the potatoes, onion, and Spam into fine pieces. (Use a food processor, if you have one.) Add the sour cream, milk, 1 package of the cheese, and the butter. Mix the ingredients together. Pour the mixture into a greased 9x13-inch baking pan. Sprinkle the second package of cheese over the top of the mixture. Bake in a preheated 350 degree oven for approximately 1 1/2 hours. CALIFORNIA FRESH APPLE CAKE 4 cups coarsely diced apples 2 cups sugar 1/2 cup cooking oil 1 cup chopped nuts 2 eggs, well beaten 1 1/2 tsp vanilla 2 cups flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add the oil, nuts, eggs, and vanilla. In a small bowl, combine the flour, baking soda, cinnamon, and salt; add to the apple mixture. Combine mixture well. Pour mixture into a greased 9x13x2-inch baking pan. Bake at 350 degrees for 1 hour or until cake shrinks from the edge of the pan. Decrease heat to 250 degrees if you use a glass pan. Wednesday, July 29, 2009 BUTTERMILK POUND CAKE 3 sticks margarine 2 1/2 cups sugar 4 eggs 1/2 tsp soda 1/2 tsp salt 3 1/2 cups flour 1 cup buttermilk 1 tsp lemon flavoring 1 tsp vanilla extract Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Yield: 20 servings. VIRGINIA'S DEVILED EGGS 6 hard boiled eggs 1/4 cup mayonnaise 1 tsp vinegar 1 tsp prepared mustard 1/8 tsp salt dash of pepper paprika for garnish Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish. Tuesday, July 28, 2009 SPANISH RICE CASSEROLE 1 1/2 cups uncooked rice 1 onion, chopped 2 beef bouillon cubes 2 cups boiling water 1 can tomatoes 3 tsp chili powder 1/2 tsp garlic powder 5 slices bacon, cut-up Preheat oven to 350 degrees. Cook sausage until brown; crumble and drain. Combine rice and onion; brown lightly in reserved drippings. Dissolve bouillon in boiling water. Combine sausage, rice mixture, bouillon, tomatoes, chili powder and garlic powder; mix well. Spoon mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes. Place bacon over the rice and bake another 35 minutes. SWEET CREAM BISCUITS 1 cup sweet cream 1 tsp salt 1 tbsp butter 2 tsp baking powder Sift together the flour, salt and baking powder into a mixing bowl. Cut in the butter. Add cream and mix quickly. Roll out dough on floured surface and cut with biscuit cutter. Bake at 400 degrees for 12 minutes. Jean's Broccoli Salad 1 bunch fresh broccoli, washed, drained, and chopped 1 cup black olives, sliced 1/2 cup green onions, chopped 1/2 cup green bell peppers, chopped 3/4 cup mayonnaise 4 hard boiled eggs, chopped In a large bowl, combine broccoli, olives, green onions and bell peppers. Add the mayonnaise and mix to blend. Add the chopped eggs and fold into the salad mixture. Refrigerate until serving time. HOT CHEESE BALLS 2 cups sharp cheddar cheese 1/2 cup butter, softened 1 cup flour 1/8 tsp salt 1/4 tsp dry mustard 1/4 tsp paprika Preheat oven to 350 degrees. Grate cheese and bring to room temperature. Add butter, flour, salt, mustard, and paprika. Roll into balls the size of marbles. Place on a greased cookie sheet. Bake at 350 degrees for 10 minutes. Serve hot. Sunday, July 26, 2009 GOLDEN CRUMB BROCCOLI CASSEROLE 6 cups cut-up broccoli 1 can cream of mushroom soup, undiluted 1/4 cup mayonnaise 1/4 cup shredded cheddar cheese 1 tbsp pimento, cut up 1 1/2 tsp lemon juice 1/3 cup Ritz crackers, crushed into crumbs Heat oven to 350 degrees. In a saucepan barely cover broccoli with salted water. Cook about 10 minutes. Drain broccoli and place in a casserole dish. Combine the remaining ingredients and pour over the broccoli. Top with cracker crumbs. Bake at 350 degrees for 35 minutes. CRISPY COUNTRY CHICKEN 1/2 cup mayo type salad dressing 1 tsp dried oregano 1 broiler-fryer (3 to 3 1/2 lbs), cut-up 1 cup crushed corn flakes cereal 1/4 cup grated Parmesan cheese 1 tsp garlic salt 1/4 tsp black pepper Mix salad dressing and oregano is a small bowl; brush the chicken with the mixture. Mix the corn flake crumbs, cheese, garlic salt and pepper. Coat the chicken with the cereal mixture. Place chicken in a very lightly greased 9 x 13-inch baking pan or dish. Bake at 350 degrees for 1 hour or until the chicken is cooked through. Modern version: Substitute about 2 pounds of boneless skinless chicken breasts halves for the broiler-fryer. Bake only about 30 to 35 minutes. Saturday, July 25, 2009 ELIZABETH'S AMISH RHUBARB CAKE 2 cups flour 1/2 cup shortening 1 cup buttermilk 1 egg 1/2 tsp baking soda 1 1/2 cups fresh rhubarb 1/2 tsp salt Combine shortening, brown sugar, and egg. Beat till light and fluffy. Combine baking soda, salt, and flour together. Add the flour mixture to the shortening mixture. Fold the rhubarb into the mixture, alternately with the buttermilk. Mix well. Pour into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 40 minutes. Serve topped with whipped cream, if desired. PINEAPPLE ORANGE SQUARES 3/4 cup all-purpose flour 1/2 cup coconut 1/3 cup butter, melted 2 tbsp brown sugar 1-quart vanilla ice cream 8-oz cream cheese, softened 1/3 cup frozen orange juice concentrate, thawed 1 can (8 1/4-oz) crushed pineapple, drained Pineapple slices, optional Preheat oven to 325 degrees. In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool. While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired. Yields 9 squares Wednesday, July 22, 2009 OLD FASHION BLACKBERRY CAKE 3 eggs 1 1/2 cups sugar 1 1/2 cups lard or shortening 2 tsp cinnamon 1 tsp cloves 2 cups blackberries, crushed 3 cups flour 2 tsp baking powder 1 tsp baking soda Combine the eggs, sugar, shortening, cinnamon and cloves in a large mixing bowl. Beat mixture until well blended. Add the flour, baking powder and baking soda along with the blackberries. Mix well. Pour the batter into a greased square pan. Bake in a preheated oven at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean. HONEY BBQ SHREDDED PORK 1 pork shoulder or picnic roast (remove visible fat) 1 1/4 cups ketchup 1 cup chopped celery 1 cup chopped onion 1/4 cup water 1/3 cup honey 2 tbsp lemon juice 3 tbsp white vinegar 3 tbsp Worcestershire sauce 2 tbsp dry mustard 1 tsp salt 1/2 tsp black pepper Crusty rolls for serving Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls. Tuesday, July 21, 2009 GRANDMA'S APPLE DUMPLINGS Makes 6 dumplings. Enough pastry for a 2-crust pie 6 medium tart apples (Jonathan's) 1 cup sugar 2 cups water 3 tbsp butter 1/4 tsp cinnamon 1 tbsp butter Mix together enough sugar and cinnamon to fill the apple cavities. Preheat oven to 425 degrees. On a floured surface, roll pastry thin and cut into 7-inch squares. Pare and core each apple. Boil together the sugar, water, 3 tablespoons butter, and cinnamon for 3minutes. Place an apple on each square of pastry. Fill cavities of apples with a mixture of cinnamon and sugar. Dot each with the tablespoon of butter. Bring opposite points of pastry up over apple. Overlap, moisten and seal. Lift carefully, place a little apart in a baking dish. Pour the hot syrup around dumplings. Bake 40 to 45 minutes at 425 degrees until apples are tender and crust is nicely browned. AMISH CHICKEN LOAF 1 chicken (about 4 lb) cooked and cubed 2 cups chicken broth 2 cups uncooked rice 2 cups milk 2 cups bread cubes 4 eggs salt to taste pepper to taste 2 cups diced celery Preheat oven to 350 degrees. Grease an oblong baking dish or pan. Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Feeds quite a few people (about 20). Monday, July 20, 2009 CHILI LASAGNA 1 pkg lasagna noodles 1 lb ground beef 1/2 cup chopped green bell pepper 1/2 cup chopped onion 1 can diced tomatoes with the juice 1/4 cup chili powder 3 8-oz cans tomato sauce 1 tsp salt 1/4 tsp blackpepper 1 pkg (8-oz) cheese slices, cut into strips Cool lasagna noodles according to the package directions and drain well. Preheat oven to 350 degrees. Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly. COPPER COIN SALAD 2 lbs carrots, sliced 1 large onion, chopped 1 cup green bell pepper, chopped 1 can tomato soup 1 tbsp Worcestershire sauce 1 tsp prepared mustard 1 cup sugar 1/2 cup salad oil 1/4 cup vinegar Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together. To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir. Saturday, July 18, 2009 FARMER'S LAYERED TACO SALAD 1 lb ground beef 1/2 cup chopped onion 1 pkt (1.25-oz) taco seasoning mix 1 can (15-oz) kidney beans, rinsed and drained 2 cups shredded lettuce 1 cup shredded Cheddar cheese 1 can ripe olives, drained and chopped 1 can (8-oz) tomato sauce 1 1/2 cups crushed corn chips 1 cup chopped fresh tomatoes Sour cream, optional Salsa, optional In a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally. To assemble: In a large bowl make layers of lettuce, corn chips, meat mixture, ripe olives, cheddar cheese, tomatoes, and top with sour cream, if desired. Top with or serve with your favorite salsa, if desired. GRACE'S HAWAIIAN SPARERIBS 3 tbsp light brown sugar 3 tbsp corn starch 1 tsp salt 9-oz can crushed pineapple, including juice 1/4 cup cider vinegar 1/2 cup catsup 1 tbsp soy sauce 3 to 5 lbs lean country-style ribs Preheat oven to 350 degrees. In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours. Friday, July 17, 2009 ZUCCHINI CHILES CASSEROLE 1/2 cup vegetable oil 4 eggs, slightly beaten 1 cup chopped onion 1 cup green chiles, seeded and diced 1/2 cup grated parmesan cheese 1/2 cup biscuit baking mix (such as Bisquick) 1 tsp seasoned salt 1/4 tsp black pepper Preheat oven to 350 degrees. Lightly oil an 8 x 8-inch baking pan or dish; set aside. In a large bowl, stir together the zucchini, oil and eggs. Add the remaining ingredients, mixing well. Pour mixture into the prepared pan. Bake at 350 degrees for 30 minutes. If browning too quickly, cover with aluminum foil. Cut into squares to serve. CLASSIC MOLASSES OVEN BAKED BEANS 4 slices bacon 1 can (15-oz) pork & beans 1/4 cup chopped onion 1/4 cup ketchup 2 tbsp molasses 2 tbsp firmly packed brown sugar 1 tbsp prepared mustard 1 tsp Worcestershire sauce Preheat oven to 350 degrees. Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes. Yield: 4 servings Thursday, July 16, 2009 GRANDMA'S HOMEMADE YEAST ROLLS 2 cups warm water (not hot) 2 pkgs dry yeast 1/2 cup sugar 2 tsp salt 1/4 cup soft or liquid shortening 1 egg, beaten 6 1/2 to 7 cups flour Put warm water in a mixing bowl and add yeast, sugar, salt, and egg; mix well. Add 4 cups of flour and mix with a large spoon. Gradually add remaining flour and mix by hand till mixture is neither sticky or dry. Cover with a clean dish cloth and allow to rise until double in size. Punch down the dough and make into rolls about 1 1/2-inches in diameter. Allow dough to rise again. Bake in a preheated 375 degree oven for 15 to 20 minutes. MIZ ROWENA'S CHICKEN & MACARONI CASSEROLE 2 to 3 cups cubed chicken (or turkey) that's been cooked 2 cups uncooked elbow macaroni 1 can cream of chicken soup, undiluted 1 can cream of mushroom soup, undiluted 2 cups milk 1/2 lb Velveeta cheese, cubed 1/2 cup diced onion 4 hard-boiled eggs, optional Mix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour. Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients. Tuesday, July 14, 2009 HELLMAN'S CLASSIC POTATO SALAD 2 tbsp vinegar 1 1/2 tsp salt 1 tsp sugar 1/4 cup pepper 4 cups cooked, cubed, peeled potatoes (about 5 or 6) 1 cup sliced celery 1/2 cup chopped onion 2 hard-cooked eggs, chopped Combine the mayonnaise, vinegar, salt, sugar, and pepper. Gently stir in the potatoes, celery, onion, and eggs. Cover and chill until serving time. Serve on a bed of lettuce leaves, if desired. CREAMY RICE MOLDED SALAD 2 envelopes (2 tbsp) unflavored gelatin 1/2 cup cold water 3 1/2 cups chicken broth 3/4 cup mayonnaise 2 tbsp lemon juice Soften gelatin in the water. Heat broth to boiling; add the softened gelatin and stir until dissolved. Add the mayonnaise and lemon juice; beat with an electric mixer until smooth. Chill mixture until partially set then whip until light and fluffy. Fold in the following ingredients: 1 cup whipping cream, whipped 2 1/2 cups cooked rice 3/4 cup chopped celery 1/4 cup sliced green onions Pour the mixture into an 8 1/2 cup ring mold that has been very lightly oiled. Chill until firm. Yield: 10 to 12 servings. Sunday, July 12, 2009 RHUBARB BUTTER CRUNCH 3 cups fresh finely chopped rhubarb 1 cup sugar 3 tbsp flour TOPPING: 1 cup brown sugar 1 cup quick raw rolled oats 1 1/2 cups flour 1/4 cup butter Preheat oven to 375 degrees. Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish. Combine all the topping ingredients together and sprinkle over the rhubard mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream. CLASSIC MACARONI SALAD 2 tbsp vinegar 1 tbsp prepared mustard 1 tsp sugar 1 tsp salt 1/4 tsp pepper 8-oz elbow macaroni, cooked, drained 1 cup sliced celery 1 cup chopped green bell pepper 1/4 cup chopped onion In a large bowl, combine mayonnaise, vinegar, prepared mustard,sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time. Yield: about 5 cups Thursday, July 9, 2009 TACO EGG SCRAMBLE 1/3 cup milk 1/3 cup chopped canned green chili peppers 1 tsp minced dried onion couple splashes bottled hot sauce 1/4 tsp salt 1/8 tsp pepper 2 tbsp butter 3/4 cup shredded cheddar cheese shredded lettuce 1 tomato, cut into wedges In a medium bowl, combine the eggs, milk, chili peppers, onion, hot sauce, and salt; allow to stand for 1 minute. In a 10-inch skillet, melt the butter. Add the egg mixture to the skillet. Cook without stirring until the mixture begins to set. Lift and fold the partially cooked eggs with a spatula so the uncooked portion flows underneath. Stir in half the cheese. Cook 5 to 6 minutes more or until eggs are completely cooked. Serve on a bed of shredded lettuce topped with the remaining cheese and tomato wedges. Yield: 4 servings Note: This is a good dish for diabetics as each serving has only 5 g carbs but 22 g protein. PINEAPPLE CHEESE BALL 1 cup crushed pineapple, drained 2 cups chopped pecans, divided 1/4 cup finely chopped green bell pepper 2 tbsp finely chopped onion dash of salt, optional Stir crushed pineapple into the cream cheese. Gradually add in 1 cup of the pecans, bell pepper, onion, and salt, if using. When mixture is well blended, form into a ball. Roll the ball in the remaining cup of pecans. Chill until serving time. Serve with an assortment of crackers and celery sticks. AMISH CHOCOLATE CHIP SHEET CAKE 1 3/4 cups sifted flour 2 tbsps cocoa 1 tsp baking soda 1 tsp salt 1 cup shortening 1 cup boiling water 1 tsp vanilla 1 cup sugar 2 eggs, beaten 6-oz chocolate chips 1/2 cup chopped hickory nuts (or pecans) Preheat oven to 350 degrees. Grease a 9 x 13 x2-inch baking pan; set aside. Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. There is no need to frost this cake; it is delicious as it is. You can, however, use your favorite frosting if desired. It is also good with a dollop of whipped cream on top. Wednesday, July 8, 2009 BAKED CHICKEN BREASTS salt to taste pepper to taste 1 can cream of celery soup 1 can cream of mushroom soup 1 1/4 cups milk 2 cups instant rice 1/2 envelope of dry onion soup mix Preheat oven to 325 degrees. Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours. APPLESAUCE GELATIN MOLD 1/2 cup red hot cinnamon candies 1 cup water 6-oz pkg raspberry gelatin 15-oz can applesauce 2 tbsp cider vinegar In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired. Option: Sprinkle chopped pecans over the top of the salad dressing. Tuesday, July 7, 2009 DRIED BEEF ROLLS 1 tbsp grated onion 1/2 tsp garlic powder 1/4 cup milk 1/2 cup mayonnaise 2 pkgs sliced dried beef In a small bowl, combine the cream cheese, onion, garlic powder, milk, and mayonnaise. Blend mixture until it is of a thick spreading consistency. Separate the slices of dried beef and lay out. Spread the cream cheese mixture on the end of each beef slice; roll the beef up starting at the cheese end. Chill until serving time. CARROT AND SWEET ONION RELISH 2 carrots, chopped 1 tsp fresh rosemary, chopped 1 bay leaf 1/3 cup cider vinegar 1/3 cup water In a medium-size bowl with a lid, combine all the ingredients and stir well. Place cover on the bowl. Refrigerate the relish at least overnight. Before serving, remove the bay leaf and drain the liquid. This is a good relish to serve with poultry, fish, and pork. Monday, July 6, 2009 COMMUNITY CHICKEN A LA KING 1/2 cup sliced mushrooms 1/4 cup shredded green bell pepper 1/4 cup diced onion 4 tbsp butter 3 tbsp flour 2 egg yolks 1/2 tsp salt 2 cups diced cooked chicken 1 cup chicken broth 1 cup milk 1/4 tsp paprika Saute mushrooms, bell pepper, and onion in butter. Add the salt and flour to the mushroom mixture and blend. Blend the egg yolks with a small amount of the broth and add to the vegetable mixture. Add remaining broth and milk gradually, stirring constantly, and cook until sauce thickens. Add chicken and paprika. Place over hot water and cook slowly for about 10 minutes. Serve over hot biscuits. LIME CUCUMBER GELATIN SALAD 1 pkg (2.75-oz) lime gelatin 1 cup hot water 1 tbsp vinegar 1 tbsp horseradish 1 cup salad dressing (mayo-type) 1 cup grated cucumber 1 tbsp grated onion Dissolve gelatin in hot water, allow to cool and add vinegar, salad dressing and horseradish. Refrigerate and when slightly thickened, stir in the cucumber and onion. Chill until set. Sunday, July 5, 2009 CRISPY ITALIAN CHICKEN 2 cups Corn Chex cereal 2 cups Rice Chex cereal 2 tsp Italian seasoning blend 1 tsp parsley 1 tsp garlic salt 1/4 cup margarine, melted 3 lb skinless chicken pieces Paprika Preheat oven to 375 degrees. In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned. 6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein Note: This is a good recipe for diabetics. CORNMEAL BISCUITS 2/3 cup yellow corn meal 2/3 cup milk 2/3 cup sifted flour 2 tsp baking powder 1/2 tsp salt 2 tbsp sugar 1/4 cup shortening Soak cornmeal in milk for 10 minutes. Preheat oven to 400 degrees. In a medium mixing bowl, sift together the flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles dry corn meal. Add the cornmeal mixture and blend all together. Drop by teaspoonsful onto a greased cookie sheet. Bake at 400 degrees for about 10 minutes until lightly browned. Yield: 18 biscuits PRUNE CAKE 3 eggs 1/2 cup cooking oil 1/2 cup water 1 tsp cinnamon 1/4 tsp nutmeg 1 cup cut-up, pitted, uncooked prunes 1 cup chopped nuts Your favorite lemon filling Whipped cream Cover prunes with boiling water and let sit for 2 hours. Preheat oven to 350 degrees. Grease and flour a jellyroll pan; set aside. In a medium mixing bowl, combine the cake mix, cinnamon and nutmeg. Add the eggs, oil, and water; mix thoroughly. Drain the prunes and add to the mixture. Pour mixture into the prepared pan and sprinkle the nuts over the batter. Bake about 35 minutes, or until a wooden toothpick inserted in the center comes out clean, at 350 degrees. Cool cake completely then cut in half crosswise. Place one piece on a serving plate. Cover the top with your favorite lemon filling. Pipe whipped cream around the top edge of the cake with a smaller circle of whipped cream in the center. Garnish with some nut halves, if desired. Also pipe whipped cream around the bottom edge of the cake, if desired. Saturday, July 4, 2009 BANANA NUT FROSTING 1 tsp lemon juice 1/3 cup butter or oleo 1 lb box powdered sugar 3 tbsp milk 1 cup coconut, toasted 1/2 cup chopped pecans Combine the bananas and lemon juice; set aside. Beat butter or oleo until creamy; add the powdered sugar, bananas and milk, beating until fluffy. Add additional milk if necessary. Stir in coconut and pecans. Add a drop of liquid yellow food coloring, if desired. Use to frost your favorite white, yellow, or banana cake. OLD FASHION LAYERED CASSEROLE 1 can whole kernel corn 1/4 tsp salt 1/8 tsp black pepper 2 cans (8-oz each) cans tomato sauce 3/4 tomato sauce can of water 1/2 cup chopped onion 1/2 cup chopped green bell pepper 3/4 lb ground beef, crumbled, browned, drained 4 strips bacon, cut in half 1/2 cup shredded cheddar cheese, if desired Preheat oven to 350 degrees. In a casserole dish, cover the bottom with the rice and add a layer of corn. Layer the ground beef over the corn; sprinkle with the salt and pepper. Layer the onion then bell pepper over the beef. Pour the tomato sauce and water over all. Layer the bacon over the top. Cover dish and bake in a 350 degree oven for 1 hour. Uncover and bake another 30 minutes. 10 minutes before end of cooking time, sprinkle with the cheddar cheese, if desired. Thursday, July 2, 2009 STUFFED PEAR SALAD 1/2 cup crushed pineapple, well drained 8-oz pkg cream cheese 2 tbsp mayonnaise 8 canned pear halves 8 lettuce leaves 1/2 cup sugar 3 tbsp lemon juice 1/2 cup orange juice 1 egg, beaten 1/2 cup whipping cream, whipped 1/3 cup finely chopped pecans, optional In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients. In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired. LIME SHERBET PUNCH 5 lbs sugar 2 gallon water 4 cans (46-oz each) pineapple juice 4 large cans frozen orange juice 4 bottles (2 liters each) ginger ale 1 gallon lime sherbet In a Dutch oven or stockpot over medium heat, dissolve the sugar in the water. Bring mixture to a boil; remove from heat and allow to cool. Add the pineapple juice and orange juice; mix well. Chill punch thoroughly and also keep ginger ale in the refrigerator. Just before serving, stir in the ginger ale and add the sherbet. Wednesday, July 1, 2009 SAUSAGE AND ZUCCHINI CASSEROLE 4 medium zucchini 1/2 lb sausage, crumbled, fried, and drained 1 onion, chopped 1/2 cup fine bread crumbs 1/4 cup tomato sauce 1 beaten egg 1/4 tsp salt 1/4 tsp dried thyme 1/4 tsp dried oregano 1/4 tsp pepper Parmesan cheese for topping Preheat oven to 350 degrees. Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, onion, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes. CRISCO'S BASIC BUTTERY BREAD DOUGH 1/4 cup warm water (110-115 degrees) 1/2 cup warm milk " " " 1/4 cup Butter Flavored Crisco Shortening 1 egg 2 tbsp sugar 1 tsp salt 2 1/2 to 3 cups all-purpose flour In a large mixing bowl, combine the yeast and water. To the mixture, add the milk, shortening, egg, sugar, salt and 1 1/2 cups of the flour. Beat on low speed of an electric mixer for 3 minutes. Gradually mix in enough remaining flour to make dough easy to handle. On a well-floured board or flat surface, knead dough for 5 minutes or until smooth and elastic. Add additional flour to the board as needed during the kneading process. Shape the kneaded dough into a ball. Place in a greased bowl and turn dough over completely. Cover with a kitchen towel and let rise in a warm place until doubled in size. This will take about 1 hour. Punch down the dough and form into desired shape. (When making the dinner rolls, you may omit the kneading if you wish.) To make a basic loaf: Form into a loaf. Place in a well greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees for 30 to 35 minutes or until lightly browned. Yield: 1 loaf To make pan rolls: Thoroughly grease a 13 x 9 x 2-inch pan. Divide dough into twenty pieces and shape pieces into balls. Place the balls in the prepared pan. Cover again with a kitchen towel and let rise until doubled in size, about 45 minutes to an hour. Preheat oven to 400 degrees. Brush tops of rolls with melted Butter Flavor Crisco. Bake for 7 to 10 minutes or until golden brown. Remove from pan while warm. Yield: 20 rolls. To make Herb Cheese Bread: 1 recipe of the basic dough above, 1 to 2 teaspoons dried basil leaves or dill weed, 1 1/2 cups grated sharp Cheddar cheese. Mix the herbs and cheese into the dough with the last addition of the flour according to the main recipe. After kneading, shape the dough into a round shape. Place in a well-greased 1-quart round casserole dish. Turn dough over. Using a sharp knife, slash an X in the center of the top. Cover and let rise until doubled, about 1 hour. This variation only lets dough rise once. Bake in a preheated 350 degree oven for 40 to 45 minutes or until a deep golden brown.
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nedjelja, 4. siječnja 2015. 8 NAJBRŽI RECEPATA: 30 minuta za posluženje za iznenadne goste 02:59 No comments Kada čujete zvono na vratima, ugledate ne najavljene goste, a želite da ih poslužite ovo su naši predlozi. Za ovih osam recepata biće vam potrebno do pola sata, a svi ćete sigurno uživati. ĆUFTICE OD TUNJEVINE POTREBNO JE 1 veća konzerva tunjevine, 2 kriške starog hleba, malo mleka, peršun, biber, prezle. PRIPREMA Tunjevinu ocedite od ulja, usitnite viljuškom, pa dodajte sredinu hleba prethodno namočenu u mleko i isceđenu. Po ukusu pobiberite, dodajte sitno seckani peršun, dobro izmešajte, sjedinite, pa pravite male ćufte. Uvaljajte ih u prezle i pržite na vrelom ulju dok ne porumene sa svih strana. PIROŠKE SA SIROM POTREBNO JE 400 g brašna, 200 ml jogurta, 1 kesica praška za pecivo, 1 jaje, 200 g tvrdog sira, so, ulje za prženje. PRIPREMA U dublju posudu sipajte brašno, prašak za pecivo, malo soli i sve dobro promešajte. U tako pripremljeno brašno dodajte jedno jaje i sipajte jogurt. Zatim izmrvite ili izrendajte sir. Testo rukama dobro umesite kako bi se svi sastojci lepo sjedinili. Ako vam je testo previše mekano, slobodno dodajte još 1-2 kašike brašna. Testo izručite na pobrašnjenu površinu i oklagijom razvucite koru oko jedan centimetar debljine, pa nožem secite pravougaonike, otprilike 6×2,5 cm. U međuvremenu stavite šerpicu na šporet i na jačoj temperaturi zagrejte ulje. Količina ulja treba da bude tolika da prekrije piroške dopola. U zagrejano ulje pažljivo spuštajte jednu po jednu pirošku i pržite dok fino ne porumene sa obe strane. POHOVANE PALAČINKE SA BLITVOM I SIROM POTREBNO JE 16 manjih palačinki, 300 g blitve, 2 čena belog luka, 4 kašike sira, 2 kašike kisele pavlake, 1 dl mleka, so, prezle. ZA PREMAZ 1 kiseli krastavac, 2 kašike kisele pavlake, 1 kašika majoneza, malo vlašca. PRIPREMA Ispecite manje palačinke. Blitvu kuvajte oko 15 minuta, procedite i sitno iseckajte. U tiganju napravite zapršku od ulja i brašna, dodajte izgnječeni beli luk, malo mleka, blitvu, so i par minuta prodinstajte. Na blitvu dodajte sir i kiselu pavlaku i promešajte. Na svaku palačinku stavite kašiku pripremljene smese i zarolajte. Palačinke uvaljajte u prezle i pecite u ulju 3-4 minuta. Kisele krastavce narežite na sitne kockice, pomešajte sa ostalim sastojcima i time premažite gotove palačinke. KROKETI OD SIRA I SPANAĆA POTREBNO JE 800 g krompira, 150 g spanaća, 150 g brašna, 50 g margarina, 1 veće jaje, 1 kašika soli, 100 g tvrdog sira, ulje za prženje. ZA PANIRANJE brašno, 1 jaje, 4 kašike mleka, prezle. PRIPREMA Krompir sa ljuskom dobro operite i stavite da se kuva. Kuvani krompir ocedite od vode i samo malo prohladite, oljuštite ga, dobro ispasirajte, pa sačekajte da se prohladi. Nakon toga dodajte obaren sitno seckani spanać, jaje, margarin, posolite i sve dobro sjedinite. Postepeno dodavajte brašno i rukom umesite testo. Kašiku testa stavite na pobrašnjenu površinu i blago ga ispritiskajte u disk. Na sredinu stavite komadić sira, pa onda testo oblikujte u valjak. U međuvremenu pripremite šta treba za paniranje. U jedan tanjir sipajte malo brašna, u drugi umutite jaje sa mlekom, a u treći sipajte prezle. Oblikovane krokete od krompira najpre uvaljajte u brašno, zatim provucite kroz jaja i na kraju uvaljajte u prezle. Krokete spuštajte u duboko zagrejano ulje i pržite dok ne porumene sa svih strana. Služite tople ili hladne. ZAPEČENI TOPLI SENDVIČI POTREBNO JE 8 kriški tost hleba, 150 g seckane šunke, sir, 200 g pavlake, 1 jaje, maslac. PRIPREMA Tost premažite maslacem. Pomešajte sve preostale sastojke i premažite tost tom smesom. Stavite da se peče u rernu na 200 stepeni na 15-20 minuta. Poslužite toplo. BRZA PITA OD KROMPIRA POTREBNO JE 150-200 g brašna, 2 jaja, 4 krompira narezana na kockice, mleko, so, voda, 1 čen belog luka, biber, 2 dl jogurta, 2 dl kiselog mleka. PRIPREMA Od jaja, brašna, mleka, vode i soli umutite testo malo gušće nego za palačinke. Zagrejte rernu na 220 stepeni. Nauljite pleh i dobro ugrejte, pa u njega izlijte pomešane krompire sa testom i izgnječenim belim lukom i pecite oko 20 minuta. Zalijte pomešanim jogurtom i kiselim mlekom i pecite još nekoliko minuta. ROLNICE SA KOBASICOM POTREBNO JE 2 šolje brašna, 4 kašike putera, 1 ½ kašika praška za pecivo, 1 kašika sode bikarbone, 1 šolja kiselog mleka, so, biber, 400 g kobasica ili, salame, sir po želji. PRIPREMA U brašno dodajte iseckani puter, prašak za pecivo, sodu bikarbonu, kiselo mleko, so i biber. Zamesite testo, pa ga istresite na brašnom posutu površinu i rukama utapkajte i napravite kvadrat. Preko testa ravnomerno rasporedite sveže mlevene kobasice, zavijte u rolnu i isecite na malo deblje komade. Položite rolnice jednu pored druge i stavite ih da se peku u zagrejanoj rerni na 190 stepeni 20-25 minuta. BRZI UŠTIPCI POTREBNO JE 3 jaja, 200 g jogurta, 1 prašak za pecivo, 20 kašika brašna, so, šećer. PRIPREMA Od navedenih sastojaka napravite smesu. Smesu zatim vadite kašikom i stavljajte je na vruće ulje. Kada su gotove, poslužite ih sa šećerom, marmeladom ili „eurokremom“. Izvor: zena.blic.rs Pretplati se na: Objavi komentare (Atom)