August 28, 2010

Tomato Cucumber Salad

3 medium tomatoes, sliced

1 tsp chopped fresh or 1/4 tsp dried basil

1 small cucumber, thinly sliced

1/4 tsp salt

1 green onion, chopped

pinch pepper

3 Tbs Italian salad dressing

pinch garlic salt

1 Tbs vinegar

In a serving bowl, layer half the tomatoes, all of the cucumber, then remaining tomatoes.  Sprinkle with onion.  Combine remaining ingredients in a jar with a tight fitting lid; shake well.  Pour over salad.  Yield: 4 servings.

Fresh Tomato Soup

1c chopped onion   

1 tsp dried basil     

1/4 c butter or margarine      

1/2 tsp dried thyme      

2 Tbs tomato paste

1/4 tsp pepper    

3 lbs fresh tomatoes, peeled, seeded and chopped       

1/4 c all purpose flour       

1 Tbs sugar        

4 c chicken broth, divided          

1 tsp salt                                          

1 c whipping cream

In a 3 quart saucepan over medium heat, saute onion in butter until tender. Add tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste. Add to tomato mixture with remaining broth. Bring to a boil; boil for 2 minutes, stirring constantly. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from heat. Stir in cream, serve immediately. Yield: 4-6 servings.

Spanish Eggplant*

1 medium eggplant

1 small onion, chopped

1 egg, beaten

1 c dry bread crumbs

1 1/2 c canned tomatoes

1/2 c buttered bread crumbs

2 Tbs butter, melted

1/2 c American cheese, grated

Pare eggplant, cut into 1 inch cubes.  Cook in boiling water (salted) for 8 minutes; drain.  Add egg, tomatoes, butter, onion and bread crumbs.  Place in greased 1 1/2 quart baking dish.  Top with buttered bread crumbs and cheese.  Bake uncovered at 375 degrees for 45 minutes. Makes 6 servings.

Nine Day Coleslaw

DRESSING:

COLESLAW:

1 c vinegar

3 lbs cabbage, shredded

1/2 c vegetable oil

1 c finely chopped onion

2 tsp celery seed

1/2 c finely chopped green pepper

2 tsp sugar

1/2 c finely chopped sweet red pepper

1/2 tsp salt

2 c sugar

Combine dressing ingredients in saucepan; bring to boil.  Cool.  Combine the cabbage, onion, peppers and sugar.  Let stand until sugar dissolves.  Pour cooled dressing over cabbage mixture; chill.  Coleslaw keeps well in the refrigerator.  Yield: 2 quarts

Old Fashioned Applesauce*

4 lbs tart apples

1 cinnamon stick or ½ tsp ground cinnamon

1 c water

1/2 to 1 c sugar

Peel, core and quarter the apples.  In a Dutch oven over medium heat, bring apples, water and cinnamon to a boil.  Reduce heat; cover and simmer for 10–15 minutes or until the apples are tender.  Remove from the heat.  Add sugar to taste and stir until dissolved.  If cinnamon stick was used, remove and discard.  Mash apples until desired texture is reached.  Serve warm or chilled.  Yield: 6 cups.

August 21, 2010

Sweet Dill Pickles

1 quart jar of dill pickles

2 c sugar

1 c vinegar

Bring vinegar and sugar to boil.  Boil 3 to 5 minutes.  Pour over drained dill pickles, sliced or chunk.  Refrigerate; ready to use in a day or two.

Apple Pudding

1 1/2 c sugar

3 tsp baking powder

1 Tbs cornstarch

4 Tbs shortening

1 c water

3/4 c milk or more to make a soft dough

2 c all-purpose flour

4 c chopped apples

2 Tbs sugar

butter

1/4 tsp salt

cinnamon

Blend sugar, cornstarch, and water in a saucepan.  Cook, stirring until clear.  Pour in a 9x13 inch dish.  Mix the remaining ingredients in a mixing bowl.  After mixed together, drop by tablespoonfuls into syrup.  Dot with butter and sprinkle with cinnamon.  Bake at 350 degrees for 1 hour.  Serve warm with cream or ice cream.  Note: this makes a very large casserole, so I usually cut the recipe down if you don’t have a large group to serve to.

Fried Tomatoes*

4 to 5 medium tomatoes

1/2 lb bacon

1/2 c evaporated milk

2 c milk 

1 1/8 c all-purpose flour, divided

salt to taste

1 c bread crumbs

Slice each tomato into 3 thick slices.  Pour evaporated milk in small bowl and place 1 cup flour and the bread crumbs in separate piles on waxed paper.  Dip tomatoes in flour, then milk, then crumbs, coating well.  Place in refrigerator to dry, about 1 hour.  Fry bacon in large skillet until crisp; remove and set aside.  In bacon drippings, sauté tomato slices until brown.  Place tomatoes on a large platter.  Pour off all but about 2 tablespoons of drippings.  Add remaining flour; cook and stir until bubbly.  Add milk and bring to a boil, stirring constantly.  Cook and stir for 2 minutes more.  Season to taste.  To serve, place tomato slice on plate, pour sauce over and top with a bacon slice. Yield: 8 servings.

Zucchini Casserole

2 lbs zucchini, sliced

1/2 tsp salt

1 large onion, chopped

1/2 lb Longhorn cheese, grated

1 green pepper, chopped

3 to 4 medium tomatoes

4 Tbs margarine, divided

1 c bread crumbs

2 Tbs all-purpose flour

3 Tbs margarine, melted

1 c milk

Cook zucchini, onion and green pepper in two tablespoons margarine until tender.  Make cheese sauce with the other two tablespoons margarine, flour, milk and cheese.  Layer half of the zucchini mixture in an 8x12 inch baking dish.  Chop the tomatoes and put half on top.  Cover with half the cheese sauce.  Repeat layers of zucchini mixture, tomatoes and cheese sauce.   Toss the crumbs with melted margarine and top the casserole with them.  Bake at 350 degrees for 35 minutes.

German Plum Tart*

1/2 c butter or margarine, softened

3/4 to 1 c all-purpose flour

4 Tbs sugar, divided

2 lbs plums, quartered (about 4 cups)

1 egg yolk

In a mixing bowl, cream butter and three tablespoons sugar until fluffy.  Beat in egg yolk.  Gradually add flour, one-quarter cup at a time, until mixture forms a soft dough.  Press onto the bottom and up the sides of a 10 inch pie plate.  Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar.  Bake at 350 degrees for 35-45 minutes or until crust is golden brown and fruit is tender.  Yield: 6–8 servings.

August 14, 2010

Fried Green Tomatoes

1/2 c all-purpose flour

1/2 tsp salt

1/4 c cornmeal

1/8 tsp pepper

1/4 c grated Parmesan Cheese

3 to 4 green tomatoes, cut into 1/2 in slices

1/2 tsp dried oregano

Cooking oil

Combine the flour, cornmeal, Parmesan cheese, oregano, salt and pepper.  Coat tomato slices with flour mixture.  In a skillet over medium heat, cook tomatoes in oil for 2 to 3 minutes on each side or until tender and lightly browned.  Drain on paper towels.  Yield: 4-6 servings.

Lemon Zucchini Drops

1/2 c butter or margarine softened

1 tsp ground cinnamon         

1 c sugar

1/2 tsp salt

1 egg

1/2 c raisins

1 c finely shredded zucchini

1/2 c chopped walnuts

1 tsp grated lemon peel

LEMON GLAZE:

2 c all purpose flour

2 c confectioners’ sugar

1 tsp baking soda

2 to 3 Tbs lemon juice

1 tsp baking powder

In a mixing bowl, cream butter and sugar.  Beat in egg, zucchini and lemon peel.  Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture.  Stir in the raisins and walnuts.  Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.  Bake at 375 degrees for 8–10 minutes or until lightly browned.  Remove to wire racks to cool.  For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency.  Spread or drizzle over cooled cookies.  Yield: 3 1/2 dozen

Honey Walleye*

1 egg

4 to 6 walleye fillets (1 1/2 - 2 lbs)

2 tsp honey

1/3 to 1/2 c cooking oil

2 c crushed butter-flavored crackers (45-50)

lemon wedges, optional

1/2 tsp salt

In a shallow bowl, beat egg; add honey.  In another shallow bowl, combine cracker crumbs and salt.  Dip fillets in egg mixture, then in crumbs until coated.  In a skillet, fry fillets in oil for 3-5 minutes per side or until fish flakes easily with a fork.  Serve with lemon wedges if desired.  Yield: 4-6 servings.

Chicken Salad Sandwiches

2 c cubed cooked chicken

1/4 c sunflower seeds

1 c cubed Monterey Jack cheese

1/4 tsp salt    

1/2 c green grapes, halved

1/4 tsp pepper

1/2 c mayonnaise

4 pita breads, halved or 8 slices bread

1/4 c thinly sliced celery

lettuce leaves

In a bowl, combine the first eight ingredients.  Line pita or bread with lettuce and add 1/2 cup chicken salad to each.  Yield: 4 servings.

Apple Meringue Pie*

7 c thinly sliced peeled tart apples

pastry for single crust pie (9 in)

2 Tbs lemon juice

1 Tbs butter or margarine, cubed

2/3 c sugar

MERINGUE:

2 Tbs all-purpose flour

3 egg whites

1/3 c milk

1/4 tsp cream of tartar

2 egg yolks, beaten

6 Tbs sugar

1 tsp grated lemon peel

In a large bowl, toss apples with lemon juice.  In a small bowl, whisk sugar, flour, milk, egg yolks and lemon peel until smooth.  Pour over apples and toss to coat.   Line a 9 inch pie plate with pastry; trim to 1/2 inch beyond edge of pie plate and flute edges.  Pour filling into crust; dot with butter.  Cover edges loosely with foil.  Bake at 400 degrees for 20 minutes.  Remove foil; bake 25-30 minutes longer or until apples are tender.  Reduce heat to 350 degrees.  In a mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.  Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.  Spread evenly over hot filling, sealing edges to crust.  Bake for 15 minutes or until golden brown.  Cool on a wire rack.  Store in the refrigerator.  Yield: 6–8 servings.

August 7, 2010

Carrot Salad

 2 lbs carrots, cut into 1/3 inch thick rounds   

3/4 c vinegar       

1 large onion, diced       

1 c vegetable oil     

1 large green pepper, diced               

1 tsp salt                 

1 can (10 3/4 oz) tomato soup        

1/2 tsp ground pepper                 

1 c sugar          

1 tsp  dry mustard

Bring carrots to boil in salted water; boil 5 minutes.  Drain; cool. Add onion and pepper. Combine soup, sugar, vinegar, oil, salt, pepper and mustard. Pour over carrots. Refrigerate for  24 hours. Yield: 12 servings.

Garlic Mashed Potatoes

6 medium potatoes, peeled and quartered

2 Tbs olive or vegetable oil        

4 to 5 garlic cloves, peeled

1/2 to 1 tsp salt        

5 c water

Pinch of pepper

In a saucepan, bring potatoes, garlic and water to a boil.  Reduce heat; cover and cook for 20 minutes or until potatoes are tender.   Drain, reserving 2/3 cup cooking liquid.  Mash the potatoes.  Add oil, salt, pepper, and reserved liquid; stir until smooth.  Yield: 4-6 servings.

Apple Chicken Stew*

4 medium potatoes, cubed

2 lbs boneless skinless chicken breasts, cubed

4 medium carrots, cut into 1/4 in slices

2 Tbs olive or vegetable oil

1 medium red onion, halved and sliced

1 large tart apple, peeled and cubed

1 celery rib, thinly sliced

1 1/4 c apple cider or juice

1 1/2 tsp salt

1 Tbs cider vinegar

3/4 tsp dried thyme

1 bay leaf

1/2 tsp pepper

minced fresh parsley

1/4 to 1/2 tsp caraway seeds

In a slow cooker, layer potatoes, carrots, onion and celery.  Combine salt, thyme, pepper and caraway seeds; sprinkle half over vegetables.  In a skillet, sauté chicken in oil until browned; transfer to slow cooker.  Top with apple.  Combine apple cider and vinegar; pour over chicken and apple.  Sprinkle with remaining salt mixture.  Top with bay leaf.  Cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear.  Discard bay leaf.  Stir before serving.  Sprinkle with parsley.  Yield: 6-8 servings.

Herbed Tomato and Potato Salad

8 small red potatoes (about 1 lb)

1/2 c olive or vegetable oil

1/2 c chopped fresh or 3 Tbs dried basil leaves

1/2 c wine vinegar

1/3 c chopped fresh or 2 Tbs dried sage leaves

5 roma (plum) tomatoes, cut into fourths

1/3 c chopped fresh or 2 Tbs dried mint leaves

1 small onion, finely chopped (1/4 c)

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan.  Add potatoes.  Cover and heat to boiling; reduce heat.  Cook 20 to 25 minutes or until tender; drain and cool.  Peel potatoes; cut into 1/2 inch slices.  Gently mix potatoes and remaining ingredients.  Cover and refrigerate about 2 hours, stirring occasionally, until chilled.  Yield:  6 servings

Apple Pandowdy*

1 c packed brown sugar

3/4 c milk

1 1/4 c all purpose flour, divided

5 c sliced pared apples

1/2 tsp salt, divided

1/2 tsp ground cinnamon

1 c water

1/2 tsp ground nutmeg

1 tsp lemon juice

1 tsp vanilla extract

2 tsp baking powder

cream, optional

5 Tbs butter, divided

In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt.  Add water and lemon juice; cook over low heat until thick. Cover and set aside.  In a mixing bowl, combine baking powder and remaining flour and salt.  Cut in 3 tablespoons butter.  Add the milk and mix just until moistened (a few lumps will remain); set aside.  Arrange apples in a 9 inch square baking dish; sprinkle with cinnamon.  Add nutmeg, vanilla and remaining butter to sauce; pour over apples.  Drop dough by spoonfuls over sauce.  Bake at 350 degrees for 55 minutes or until top is brown and apples are tender.  Serve warm with cream if desired.  Yield: 9 servings.