Recipes

Quick Vanilla Ice Cream

2/3 cup sugar

1/2 cup egg substitute

2 cups heavy cream

1-3/4 cups whole milk

1 tablespoon vanilla extract

(cinnamon is an excellent addition too)

Place sugar and egg substitute in a large mixing bowl and beat on medium speed with an electric hand mixer until light and fluffy, about 2-3 minutes.  Add cream, milk and vanilla.  Mix on medium speed until combined, about 1-2 minutes.  Pour into freezer bowl, turn the machine on and let mix until mixture thickens, about 20-25 minutes. 

Quick Vanilla Ice Cream #2

4 cups half and half

1 can (14oz) Sweeten condensed milk

2 tablespoon vanilla extract

Mix together.  Pour into freezer bowl, turn the machine on and let mix until mixture thickens, about 25-30 minutes. 

Vegetarian Phyllo Pizza

6 sheets (17"x12") fresh or frozen phyllo

2 TBS margarine, melted

4 oz soft, mild goat cheese (Montrachet)

1 jar (6 oz) marinated artichoke hearts, drained and cut into chunks

1-1/2 cups grape or cherry tomatoes, each cut in half

(may substitute shredded mozzarella and sliced pepperoni for the goat cheese and artichokes)

1.)  Preheat oven to 450.  Place 1 sheet of phyllo on ungreased large cookie sheet;  brush with some melted margarine.  Repeat layering with remaining phyllo and margarine;  do not brush top layer.

2.)  Crumble goat cheese over phyllo; top with artichokes and tomatoes.  Bake pizza 12 to 15 minutes or until golden brown around the edges.

Delicious Salmon Sauce

1 cup butter

2 tsp garlic salt

2 TBS lemon juice

2 tsp Worcestershire sauce

1 tsp lemon pepper

4 TBS sugar

2 tsp paprika

1 tsp salt

1 tsp pepper

(for one filet, 1/2 recipe may be enough)

1.)  Melt butter and mix all ingredients together

2.)  Spread a thick layer of sauce over filets

3.) Broil or grill salmon until it flakes with a fork

4.) Spread another layer of sauce over fish while still warm

5.) Serve left-over sauce with dinner

Artichoke Frittata

3 (6 oz jars) of marinated artichoke hearts, chopped

1 chopped onion

8oz sharp cheddar cheese

4 eggs, lightly beaten

6 saltines, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

dash Tabasco sauce

1.)  Combine all in bowl and mix well.  Bake in greased 8" square baking dish at 325 degrees for 1 hour.

Shrimp and Wild Rice Bake

3 cups cooked wild rice

2 lbs cooked shrimp

1 cup shredded longhorn cheese

10oz cream of mushroom soup

1/2 cup chopped onions

2 tsp Worcestershire sauce

1/2 tsp dry mustard

1/2 tsp pepper

1/4 cup milk

1 tsp Cajun seasoning

1.) Combine rice, shrimp, cheese, and soup and mix well

2.)  Sauté onions until tender

3.)  stir onions, Worcestershire sauce, mustard, pepper, milk, and Cajun seasoning into rice mixture and mix well.

4.)  Bake in 2 quart baking dish at 375 degrees for 45 minutes

Baked Cherry Tomatoes

1 pound cherry tomatoes

1 shallot, peeled and finely chopped

1 minced garlic clove

1/2 tsp chopped thyme or 1/4 tsp dry thyme

1/4 tsp salt

pinch black pepper

1 TBS olive oil

1 TBS chopped parsley

1.)  arrange tomatoes in a single layer on a lightly-sprayed baking dish

2.)  drizzle olive oil over tomatoes

3.)  sprinkle remaining ingredients on top of tomatoes

4.)  Bake at 350 for 20-22 minutes (until tomatoes are soft)

Cheese Soufflé

1 1/4 cup milk

1/4 onion

1 bay leaf

pinch of nutmeg

Combine above in saucepan over very low heat.  Simmer gently for 15 minutes uncovered.  Discard the onion and bay leaf.

3 TBS butter

3 TBS flour

In a separate pan, melt butter and stir in flour, simmering for 2-3 minutes.  Remove from heat and slowly whisk in warm milk.  Bring mixture slowly to a simmer over very low heat, stirring frequently to prevent lumps, until it reaches the consistency of thick cream soup (8-10 minutes) and set aside.

1/4 cup bread crumbs

1 cup grated swiss or cheddar cheese

1/3 tsp salt

1/3 tsp black pepper

pinch ground red pepper

pinch nutmeg

4 large egg yolks

5 large egg whites

1.)  grease a high-sided baking dish (2 quart) and lightly coat with bread crumbs

2.)  Mix above milk sauce with cheese, salt, pepper, nutmeg, and egg yolks

3.)  Beat egg whites until stiff but not dry (should form a peak when a spoon is dipped and withdrawn)

4.)  Stir 1/4 of the egg whites into the milk/cheese mixture and "fold in" the rest of the egg whites

5.)  Bake at 375 for 30 minutes (until risen and golden brown on top)

Smoked Salmon

2 salmon filets

1/4 cup salt

1 quart water

(ginger-flavored soy sauce)

1.)  Mix water and salt until salt is dissolved

2.)  soak salmon filets in brine for at least 5 hours (may also add soy sauce to brine)

3.)  Remove fish from brine and let dry for 30 minutes

4.)  smoke for 1-2 hours--may add Tarragon to wood chips

5.)  done when fish flakes with a fork.

Thai Peanut Stir Fry Sauce

3 TBS peanut butter

3 TBS vinegar

3 tsp soy sauce

1 1/2 TBS brow sugar

1 1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/4 tsp ginger

1.)  Combine ingredients, mix well

2.)  Stir-fry chicken, shrimp, or tofu

3.)  Add veggies to browned meat and add 1 TBS water

4.)  Stir-fry until veggies are cooked but still crisp

5.)  Add Peanut sauce and simmer for 2-5 minutes

6.)  Serve over Basmati rice

Granola

42 oz box old-fashioned oatmeal

1 1/3 cup canola oil

1 1/3 cup honey

1 cup powdered milk

1 cup wheat germ

1 cup slivered almonds

1.)  Bake oats at 350 degrees in two 9x13" pans for 10 minutes

2.)  Add other ingredients, mix, and bake at 10 minute intervals with stirring until golden brown throughout (30-45 minutes total baking time)

Hummus

2 cups cooked Garbanzo beans

2 garlic cloves

1/4 cup lemon juice

2 TBS plain yogurt

1/4 cup tahini (ground sesame seeds)

salt to taste

1.)  Puree garlic and beans and mix with remaining ingredients.  Serve with tortilla chips.

Saint Paul Salad Dressing #1

1 cup sugar

1/4 cup poppy seeds (1 small container)

1/4 cup sesame seeds

1 cup olive oil

1/2 cup raspberry vinegar

1 TBS paprika

1 TBS Worcestershire sauce

1/8 cup chopped onion

1.)  Combine ingredients

2.)  Serve over fresh spinach and garnish with strawberries and brie cheese (or goat cheese)

Saint Paul Dressing #2

1/2 cup sugar

1/3 cup red wine vinegar

2 TBS lemon juice

2 TBS chopped onion

1/2 tsp salt

2/3 cup olive oil

2 TBS poppy seeds

1.)  Combine ingredients

2.)  Serve over spinach salad

Clay Pot Turkey

5 lbs Honeysuckle White Boneless Turkey Breast

5-10 chopped potatoes

1-2 chopped onions

1-2 cups chopped carrots

1.)  Soak clay-pot lid for 15-20 minutes

2.)  Remove skin from turkey

3.)  Place turkey and all ingredients into clay pot base

4.)  add gravy packet (comes with turkey breast)

5.)  Cook at 425 for 2 hours

Corn Pudding

1 egg (beaten)

1 can corn (don't drain)

1 can cream corn

1/2 stick butter

1 box Jiffy Corn Meal

8oz sour cream

1.)  Mix all ingredients except butter and pour into 9x13 pan

2.)  slice butter into pieces and place over top of mixture

3.)  Cook at 400 degrees for 10 minutes, stir, then continue to cook for ~40 minutes

Bigos

1/2 lb. beef, game, lamb (cubed)

1 onion (chopped)

1/2 lb. polish sausage, sliced

1 quart Sauerkraut

Chicken, beef, or vegetable stock (to desired consistency)

1/2 lb. mushrooms

1/2 lb. bacon, cut and cooked

1.)  Wash sauerkraut, set aside

2.)  Slice and fry bacon, then add onion and meat and fry until meat slightly browned

3.)  Combine all ingredients into large pot (or slow-cooker) and boil until meat fully cooked and flavors blended

Pierogi

2 eggs, beaten

1/2 c. water

2 c. flour

1/2 tsp. salt

1.)  mound flour on kneading board and make hole in center

2.)  pour eggs into hole and cut into flour with a knife

3.)  add salt and water and knead until firm, cover with a warm bowl for 10 mintes

4.) Divide dough in half and roll thin

5.) cut circles with large biscuit cutter or coffee mug

6.) place small amount of filling off-center of circles

7.) moisten the periphery of the circle and fold them in halves, pressing the edges together for a tight seal

8.) drop pierogi into boiling salted water and cook for 3-5 minutes (do not crowd in pot)

9.) serve as-is or fry in butter after boiled

Note:  filling can be mashed potatoes and onions, sauerkraut and mushrooms, fruit, ground polish sausage and mashed potatoes, etc.

Mary's Hummus

19oz can chick-peas, drained

1 large clove garlic, sliced

Juice of 1 lemon

1/3 cup olive oil

Coarse Kosher salt to taste

1.)  Combine all in food processor until smooth

Mary's Ramen Salad

2 TBS sesame seed

1/2 green pepper

1 cup sliced almonds

1/2 head chopped cabbage

1 TBS sugar

4 green onions

1 TBS vinegar

1 pkg. Ramen Noodles

1/2 cup oil

1/2 tsp salt

1/4 tsp pepper

1.)  toast sesame seeds and almonds in oven 5 minutes @ 350.

2.)  In bowl mix cabbage, green onions, green pepper, and toasted nuts.  Crush Ramen noodles and mix into salad. 

3.)  Mix Ramen seasoning with sugar, vinegar, oil, salt, and pepper.  Toss salad with dressing before serving. 

Mark's Bean Stew

(serves >10)

1/2 bag Lentils

1/2 bag black beans

1 cup barley

1 bag spinach

2 potatoes (chopped)

3 tomatoes (chopped)

2 bay leaves

3 cans chicken/veggie stock

8 large carrots, chopped

5 stalks celery, chopped

1 hot pepper

1 large onion

1 tsp sage

1 tsp thyme

1.)  Combine all ingredients EXCEPT spinach into slow-cooker.  Cook on high for 4-7 hours, adding water as necessary.  Add spinach, then cook an additional 1-2 hours on low.

Mark's Chicken Stew

(serves >10)

4 stalks celery (chopped)

5 large carrots (chopped)

1/2 cup barley

2 cans (4 cups) chicken broth

5 potatoes (cubed)

1 chicken bullion cube

1 cup water

2 large onion (chopped)

1 tsp sage

1 tsp thyme

1 tsp rosemary

Seasoning salt (to taste)

1 clove garlic (minced)

 2 cups chicken (cubed)

1.)  Combine all ingredients into slow-cooker.  Cook on high for 4-7 hours, adding water as necessary. 

SchlemmerTopf (Clay Pot) Chicken

1 whole chicken

1/4 stick butter

1/2 onion (chopped)

1 tsp sage

1 tsp thyme

1 tsp rosemary

1/2 cup water

1.)  Place butter, spices, and onion into body cavity

2.)  Sprinkle salt over entire outside

3.)  Place pot in cold oven, turn temp to 425 degrees, bake for 90 minutes

Curried Chicken (Clay Pot)

2-3 TBS butter

2 large onions (chopped)

1 apple (peeled, sliced, cored)

1 bullion cube

2 TBS curry powder

2 cups broth

2 cups cubed chicken

1/2 cup sour cream

1/2 cup white wine or water

1-2 TBS corn starch

1.)  Combine all ingredients EXCEPT sour cream, wine, and corn starch into clay pot and put in cold oven

2.)  Bake at 425 degrees for 60 minutes

3.)  Mix cornstarch with white wine, combine with whisk, add to clay pot (optional for thickening)

4.)  Bake uncovered for additional 10 minutes

5.)  Before serving, stir in sour cream

6.)  Serve over rice

Mom's Famous Oatmeal Raisin Cookies (with a touch of M&M)

3 eggs (beaten)

2 tsp. vanilla

1 cup raisins

1 TBS rum (or other liquor)

1 cup butter

1 cup brown sugar

1 cup white sugar

2 1/2 cups flour

1 tsp salt

1 tsp cinnamon

2 tsp baking soda

2 cups oatmeal

1.)  Combine eggs, raisins, vanilla, and rum and let stand for 2-3 hours refrigerated (covered)

2.)  Cream together butter and sugar

3.)  Slowly add flour, salt, cinnamon, and baking soda

4.)  Mix in egg/raisin mixture and oatmeal

5.)  Bake at 350 degrees for 10-12 minutes

Curried Chicken (ala Kendra)

2 tsp Cumin

2 tsp Coriander

2+ tsp Tumeric

1 can coconut milk (or blend 3/4 cup dried coconut with water)

2 TBS Honey

1 pinch cinamon

1/2 to 1 tsp salt

black pepper or red pepper to taste

1 TBS Flour to thicken if needed

1.)  Combine all ingredients EXCEPT flour

2.)  stir-fry 1-2 diced chicken breasts in coconut oil

3.) add mixture to chicken when thoroughly cooked to heat sauce--add flour if necessary to thicken

4.) lightly steam broccoli or snow peas, then add to mixture to coat.

5.)  Serve over rice

Bird's Nest Cookies

2 cups semisweet chocolate chips

1 cup peanut butter

2 cups chow mien noodles

1.)  Line baking sheet with wax paper

2.)  Melt chocolate chips and peanut butter together

3.)  Stir in noodles

4.)  drop by tablespoon onto wax paper and put in the refrigerator until firm

Dilly Beans

1 TBS salt

1 head (1/2-1 tsp) dill seed

1 clove garlic

1/4 - 1/2 tsp crushed red pepper

1/2 tsp mustard seed

1.)  Wash and pack green beans vertically into cleaned/boiled pint jars

2.)  Add the above ingredients to each pint

3.)  Fill jar with equal parts white vinegar and water

4.)  Seal and process in boiling water bath for 15 minutes

Apple Butter (Crock pot)

5-6 quarts apple sauce

2 TBS ground cinnamon

1/2 tsp allspice

1 tsp ground cloves

(1 tsp nutmeg, optional)

2 cups sugar or 12oz concentrated grape or apple juice (we use about 1 cup sugar)

1.)  Put all ingredients into crock pot and set to medium or low.  Do not cover but protect surrounding area from splatters

2.)  Cook 6-12 hours until desired thickness--we find it is best when reduced to about 1/2 the starting volume.

3.)  At this point you can proceed to canning--or you can add more applesauce and 1-2 cups sugar and cook for another few hours

4.)  Prepare jars by washing in dishwasher or boiling for 10 minutes.  Keep jars hot so when hot apple butter is added they don't break

5.)  Prepare lids in near-boiling water

6.)  Blend sauce mixture with a hand-held blender

7.)  Fill jars within 1/4 inch of the top, wipe rim, seal lid and tighten ring

8.)  Boil pint jars 10 minutes (15 minutes for quart jars)

Salsa

16 cups tomatoes (2 medium tomatoes ~ 1 cup)

2 orange peppers

1 yellow pepper

3 Vidalia onions

3-9 jalapeño peppers (or mucho nacho peppers)

8-10 cloves minced garlic

4-5 tsp. salt

1 cup vinegar

4-5 TBS lime juice

(8 drops Tabasco sauce)

1.)  Skin and de-seed tomatoes (boil for 30 seconds, rinse under cold water)

2.)  Combine everything into a large saucepan and boil 15 minutes (longer for thicker salsa)

3.)  Ladle into pint jars leaving about 1/4 inch headspace, wipe rims, firmly screw down heated lids, and process in boiling water bath 15 minutes

Canning Tomatoes

Peeled and de-seeded tomatoes

1 tsp salt (per quart)

2 TBS vinegar (per quart)

1.)  Boil tomatoes above for about 5 minutes

2.) Add salt and vinegar to hot quart jars, then fill with tomatoes to 1/4 inch from top

3.)  Seal and process in boiling water bath for 30-35 minutes

Weiner Bread

1 1/2 cup warm H2O

1 TBS shortening

2 tsp yeast (one packet)

3 1/4 cup flour

2 TBS sugar

1/2 tsp salt

1 egg

1.)  Mix above ingredients with a mixer, slowly adding flour

2.)  Cover and let rise (double in size, ~30 minutes)

3.) Stir down, then spread in a greased 9x13" pan

4.)  Press in hot dogs, let rise another 30 minutes, then push the hot dogs deeper

5.)  Bake at 375 x 25 minutes

Carrot Soup

2 lbs. carrots, chopped

4 cups stock

1 1/2 tsp. salt

1 medium potato, chopped

1.)  Bring to above to boil, cover, and simmer 12-15 minutes until fork-tender, then let cool

1 cup chopped onion

1-2 cloves garlic, crushed

1/3 cup chopped cashews or almonds

2.)  Sauté above in 3-4 TBS butter or oil until onions are clear, then add:

1 tsp thyme

1 tsp marjoram

1 tsp basil

(1 tsp of ginger if desired)

3.)  Pour sautéed mixture into carrots and use an immersion blender to combine, then reheat.

4.)  Upon serving, may add a dollop of milk, yogurt, cream, sour cream, or cottage cheese.

Brown Sugar Salmon

1 Salmon Filet

Salt

Pepper

Olive oil

Brown Sugar

1.)  Preheat oven to 425.

2.)  Place salmon filets on a baking sheet (cover sheet with aluminum foil), oil, and salt and pepper to taste.

3.)  Pack brown sugar over entire filet.

4.)  Bake for 20-25 minutes.

Grandma Helen's Swedish Meatballs

1 lb. ground beef

1/2 lb. ground pork

1/3 cup chopped onion

3/4 cup bread crumbs or oatmeal

3 TBS chopped parsley

1 1/2 tsp. salt

1/8th tsp. pepper

1 tsp. Worcestershire sauce

1 egg, beaten

1/2 cup milk

4 TBS oil

1.)  Preheat oven to 325.

2.)  Mix ingredients (except oil) well and shape into small balls.  Brown slowly in the oil.  Remove from pan, then add 4 TBS flour, 1 tsp Paprika, 1 can beef broth, and 1 cup cream.  Boil for 1 minute, then pour over meatballs and bake at 325 for 30 minutes.

Grandma Helen's Coffee Bread

2 cups scalded milk

1/2 cup shortening

1/2 cup sugar

2 tsp salt

2 1/4 tsp. yeast

1 egg

2 tsp. cardamom

5 1/2 to 6 cups flour

1.)  Add shortening, sugar, and salt to milk, then cool to lukewarm.  Crumble yeast and let stand in 1/2 cup warm water until dissolved.  Pour milk mixture and yeast into a large mixing bowl and add egg and cardamom.  Beat in 5 cups of flour, then add another 3/4 cup or so. 

2.)  Knead 5-8 minutes and let rise until double (about 1 1/2 hours).  (For cinnamon rolls spread with 2 TBS soft butter and sprinkle with 1/2 cup sugar and 2 tsp. cinnamon.) 

3.)  Put in pan and let rise about 35-40 minutes.  Brush with melted butter and cinnamon.  Bake 30 minutes at 350°. 

Ranch Dressing Mix

1/2 cup dry buttermilk

1 TBS dried parsley, crushed

1 tsp dried dill weed

1 tsp onion powder

1 tsp dried onion flakes

1 tsp salt

1/2 tsp garlic powder

1/4 tsp ground pepper

1.)  Combine in blender until smooth

2.)  For salad dressing, combine 1 TBS mix with 1 cup Mayo and up to 1 cup milk

3.)  For recipies calling for ranch dressing mix, use 1 TBS.

Broccoli Beef (Buffalo) Stir Fry

1/3 c. soy sauce

1 c. water (cold)

1/8 tsp. garlic powder

1/4 tsp. ground ginger

1 tsp. sugar

2 tsp. cornstarch

1.)  Mix the above ingredients in a medium sized glass or plastic container and add 1# sliced beef or buffalo steak.  Marinate for 1-2 hours in fridge.

2.)  Start the rice (about 1 cup uncooked).

3.)  Heat 1-2 TBS of olive oil or coconut oil in a large skillet or wok; remove meat from marinade and stir-fry meat.  Save marinade.

4.)  While meat is stir-frying, I like to steam the vegetables (we used broccoli and snow peas) until they are just done but still crisp.

5.)  Add the steamed veggies and marinade to the skillet, heat to a boil.  Sauce should start to thicken.

6.)  Serve over rice.

Hobbs' B-Burgers

1# ground buffalo

1/2 to 1 avocado

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1/8 tsp. garlic powder

1/8 tsp. onion powder

4-5 saltine crackers (optional)

1.)  Mix the above ingredients, form into 4-6 patties

2.)  Brush with olive oil if desired

3.)  Grill over direct heat about 4-5 minutes a side

Potato Pierogi

Wrappers

1 egg yolk

1 cup milk

1/2 cup water

1 TBS vegetable oil

3 1/4 cup all purpose flour

1.)  Combine yolk, milk, water, and oil and whip for 1 minute

2.)  If using bread machine, set to "dough" cycle, put flour in first, then add 1/3 of the liquid at a time

3.)  As bread machine is kneading the dough, add additional flour if it is too sticky (1 tsp at a time to avoid making it too dry).

4.)  Once kneading is complete (about 3 minutes) cover and place in the fridge for at least 20 minutes).

Filling/topping

4 TBS unsalted butter

5 cups finely chopped onions

4 cups mashed potatoes

4 oz farmer's cheese (or cheddar)

2 tsp salt

1/4 tsp black pepper

1.)  Melt butter in large skillet and sauté onions over medium heat until browned (10 min).

2.)  In a large bowl combine 3/4 cup of the cooked onions, mashed potatoes, cheese, salt, and pepper.  Remaining onions can be used for topping.

Assembling

1.)  Divide dough into 3 sections, place one section on a well-floured surface, roll to 1/16" thick, and cut circles (large mason jar opening).

2.)  Place a heaping tsp of filling into each circle and brush 1/2 of the margin with a mixture of 2 egg whites mixed with 2 TBS water.

3.)  Fold over into a half-moon shape and crimp the edges with a fork, transfer to floured platter.

Cooking

1.)  Bring large stockpot of salted water to rolling boil.  Lower 3-4 pierogi into the water, cook 4 minutes or until they float, then transfer to serving platter/drying rack.  Serve with remaining onions or freeze.

Tasty Breakfast Farina

1 cup Farina (or Cream of Wheat)

2 cups coconut, soy, or cow's milk

3 egg whites (pasteurized if possible)

chocolate chips

1.)  Heat milk and Farina in a saucepan on medium-low heat

2.)  Beat egg whites until firm

3.)  After Farina is almost boiling and milk is absorbed, turn heat to low and fold in egg whites

4.)  Serve with chocolate chips sprinkled on top!

Torsk

4 large or 6 small frozen or thawed cod filets

6 cups water

1 cup white sugar

2 TBS salt

Several TBS butter (we use coconut oil)

Paprika

1.)  Preheat broiler and grease a cookie sheet or broiling pan.

2.)  Mix water, sugar, salt into large saucepan and add filets (add water to cover filets if needed).  Bring to boil and boil for 3-5 minutes.

3.)  Pat filets dry and place on cookie sheet/broiling pan.  Brush with butter and sprinkle paprika onto filets.

4.)  Broil 8-10 minutes or until brown on top.  Avoid overcooking.  Serve with butter for dipping (like lobster).