Not A Celebrity Chef's Recipes: Diner Food

Sweet Totties: 2 sweet potato recipes

2010-09-12T05:41:00.000-07:00

New England Sweet Potato Casserole

1 pound sweet potatoes, thinly peeled and cut into 1/4-inch slices
2 very large green (tart) apples, cored and sliced
2 Tablespoons all-purpose flour
2 Tablespoons brown sugar
1/4 teaspoon salt
2 Tablespoons butter or margarine
1/2 cup fresh apple cider (if unavailable, substitute apple juice)
4 strips bacon

Pre-heat oven to 350 F degrees

In a bowl, combine flour with sugar and salt, blending well. Lightly dredge potatoes and apples with flour mixture. Grease a large casserole dish with butter or non-stick cooking spray. Arrange potatoes and apples in alternating layers, starting with potatoes. Dot top layer with butter. Pour cider over potato & apple layers. Arrange bacon strips, evenly spaced, over the top of casserole. Cover tightly with aluminum foil, and bake for 30 to 35 minutes. Uncover, and bake approx. 10 minutes longer, or until bacon crisps. Serves 4-6.

Hawaiian Sweet Potatoes

4 sweet potatoes, thinly peeled and sliced in half, lengthwise
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/8 teaspoon salt
1 Tablespoon brown sugar
1 cup pineapple juice
Mini marshmallows (or cut up regular marshmallows if mini size unavailable)

Pre-heat oven to 350 F degrees.

In a large, deep skillet, melt butter, Fry sweet potatoes in butter until a light crust forms. Remove potatoes to a buttered casserole dish. In the butter, combine flour with salt and brown sugar, until a smooth paste forms. Gradully add pineapple juice, a little at a time, stirring, until you have a smooth sauce. Pour sauce over potatoes. Top with an even coating of mini-marshmallows. Place in oven, uncovered, for approx. 5 to 10 min., or until marshmallows turn light brown. Serves 4.

Dusty's Dinner off-the-wall hot dog recipes

2010-08-28T18:22:00.000-07:00

Nancy's Chili-Dog Tacos

4 hot dogs, split in half down the middle
1 Tablespoon butter or margarine
1 1/2 cups canned or leftover chili, with or without beans
1 cup iceberg lettuce, shredded
1 cup shredded cheddar or Monerey jack cheese
8 hard or soft taco shells
1 very small ripe tomato, cored or 1/2 cup yellow onion, diced
8 hard or soft taco shells
Salsa or taco sauce (optional)

Grill both sides of sliced hot dogs until slightly browned. Fill each taco shell in equal parts, in the following order: chili, diced tomato or onion, hot dog, lettuce, cheese. If desired, top with your favorite salsa or taco saude. Makes 8 tacos.

Nancy's Macaroni & Cheese dogs

8 to 10 hot dogs
1 box Kraft (or other brand) macaroni and cheese
Prepared honey mustard (or substitute regular yellow mustard)
1/2 cup of onion, finely chopped
2 Tablespoons butter or margarine
8 to 10 hot dog buns

Prepare macaroni & cheese according to package directions. Meanwhile, grill, steam or boil hot dogs. While hot dogs are cooking, melt butter in a small skillet and fry onions until browned--but not burnt. Drain off fat. Place cooked hot dogs in buns. Top with mustard and fried onions, and then top each hot dog with equal amounts of macaroni and cheese. Serves 4 to 6.

Nancy's Party Dog

6 hot dogs
12 slices narrow-sliced bacon
2 cups dairy sour cream
1 cup chives, finely chopped
1 cup extra sharp cheddar cheese, finely shredded
6 New England style hot dog rolls, both sides toasted (or substitute regular buns, untoasted.

Pre-heat oven to 350 degrees F.

Wrap each hot dog completely with bacon. Place in a baking dish and bake approx. 15 minutes, or until bacon is crispy. Place hot dog in buns, top with desired amount of sour cream. Sprinkle with chives and cheddar cheese, and serve. Serves 4 to 6.

Nancy's Original Adirondack Dogs

6 hot dogs
1 red apple, peeled, cored and chopped
1 small sweet or medium yellow onion, halved and sliced
2 Tablespoons butter or margarine
2 teaspoons maple syrup or light brown sugar
1 cup cheddar cheese, finely shredded
6 New England style or regular hot dog buns

Grill, boil or steam hot dogs. While hot dogs are cooking, in a skillet, melt butter. Stir in maple syrup or brown sugar. Saute onions in sweetened butter, until soft and transparent. Drian. Place cooked hot dogs in buns. Top with equal amounts of apple, onions and cheese. Serves 4 to 6.

3 Homemade Ice Cream Recipes

2010-08-08T21:49:00.000-07:00

Butterscotch Ice Cream

1 1/2 cups, firmly packed, light brown sugar
1/4 cup unsalted butter
1 cup water
4 egg yolks, beaten
1 cup heavy cream
14.5 ouces of evaporated milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Place sugar and salt into a deep non-stick skillet. Slowly simmer over med-low heat, stirring occasionally, until sugar is melted. Very slowly stir in water, a little at a time. Simmer for 5 minutes. Pour the hot syrup into the bowl containing the beaten egg yolks, and beat vigorously, until mixture is well combined. Return mixture to skillet. Over lowest heat setting, stir mixture for about 2 or 3 minutes, or until it thickens slightly. Remove from heat and set aside until thoroughly cooled. Then, add cream, evaporated milk, salt and vanilla extract, and place in ice cream freezer. Freeze according to directions which came with whatever ice cream maker you are using. Makes approx. 2 quarts of ice cream.

Avocado Ice cream

2 medium ripe avocados, peeled, halved, with pits removed.
1/4 cup fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
1 teaspoon unflavored gelatin
1 Tablespoon ice water

Puree avacadoes, and place in bowl. Immedately add the juice, sugar and salt, and stir until all the sugar is dissolved. Stir in the cream and milk. In a heat-proof bowl, soften the gelatin in the ice water for 5 minutes, then place over a pot of boiling water to dissolve. Stir gelaitn into avacado mixture until very well blended. Place in your ice cream maker and prepare according to directions provided by manufacturer. Makes 1 quart.

Strawberry Ice Cream

1 quart fully ripened, best quality strawberries
1 cup granulated sugar
1 Tablespoon frozen concentrated lemonade, thawed (or substitute lemon juice)
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1 Tablespoon ice water
1 cup whole milk
3 cups liquid coffee creamer or light cream

Crush strawberries, and place in blender or food processor and blend into a fine puree, about 1 3/4 cups. Turn into a bowl. Stir in sugar, concentrated lemonade and salt, until well blended. Cover securely and place in refrigerator to cool. When mixture is cooled, soften the gelatin in cold water. Heat milk to scalding, and stir in gelatin mixture. Remove from heat and allow to cool down. Stir into puree until well combined. Stir in cream. Place in your ice cream maker, and preare according to manufacturer's directions. Approx. 10 scoops.

4 sandwich recipes from Dusty's Virtual Diner

2010-08-05T04:22:00.000-07:00

Openface Hot Sausage Sandwich

1/4 pound ground mildly-flavored pork sausage
3 Tablespoons mild cheddar cheese, grated
2 teaspoons prepared brown or yellow mustard
1/4 Tablespoon finely grated onion or 1 teaspoon onion powder
4 to 6 slices hot buttered toast, cut into triangles

Fry sausage in skillet until browned and finely crumbled. Place in bowl and toss with cheese, mustard and onion, until well mixed together. Spread equal amounts over sliced hot buttered toast, and serve. If desired, garnish with slices of hard boiled egg and/or tomato. Serves 4

Liverwurst & Mushroom Sandwich

1/2 pound liverwurst, chopped.
1/2 cup fresh mushrooms, finely chopped
1 Tablespoon butter or margarine
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh parsley, finely chopped (can sub. dried parsley in a pinch)
1/4 teaspoon black pepper
pinch, salt
Mayonnaise
4 to 6 slices rye or pumpernickel bread.

In a skillet, saute mushrooms in butter until tender, drain off any butter. In a bowl, combine liverwurst with mushrooms, Worcestershire, parsley, black pepper and salt. Stir in enough mayonnasie to hold mixture together. Makes about 4 sandwiches.

Bacon & Egg Salad Sandwich

4-5 hard boiled eggs, finely chopped
4 slices crisp, cooked bacon, finely crumbled
1/4 teaspoon prepared honey mustard or yellow mustard
1/8 teaspoon salt
Approx. 1/3 cup mayonnaise
4 to 6 thin slices tomato (optional)
8 to 12 slices wheat or white bread

In a bowl, combine eggs with bacon, mustard, salt and enough maynnoise to hold mixture together. Spread even amounts of egg salad on 4 slices of bread. If desired, add thin tomato slices. Serves 4 to 6.

Vegetarian Salad Sandwich

1/3 cup stuffed green olives, chopped
1/3 cup walnuts, finely chopped
2 Tablespoons finely grateed carrot
3 radishes, very finely chopped
1/4 teaspoon salt
Approx. 1/3 cup mayonnaise
4 slices red ripe tomato
Leafy green lettuce leaves
8 slices wheat, whole grain or sourdough bread

In a bowl, combine olives, walnuts, carrot, radishes and salt, with enough mayonnaise to hold the mixture together--or to suit your own tastes. spread mixture evenly on 4 slices of bread. Add lettuce & sliced tomato. Serves 4.

Affordable, easy, everyday casseroles

2010-07-29T15:58:00.000-07:00

Nancy's Beef Hash Casserole

1 pound ground beef
1 small yellow onion, or 1/2 Vidalia onion, chopped
1 Tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
1 teaspoon, salt
1/2 teaspoon black pepper
1 16 ounce bag of fresh or thawed frozen diced hashbrown potatoes
1 small can whole kernel sweet corn, drained
1 teaspoon onion powder or 2 teaspoons very finely minced onion.
1/4 cup all purpose flour
3 1/2 to 4 Tablespoons butter or margarine, melted
2 cups sharp cheddar cheese, shredded

Pre-heat oven to 375 degrees Fahrenheit

In a bowl, gently combine beef with onion, Worchestershire, yellow mustard, salt and pepper. Line the meat into a shallow, square baking dish (13 X 9 X 2-inches). In a seperate bowl, combine flour with butter, onion powder, potatoes and corn. Place an even layer of the corn-potato mixuture on top of meat. Bake for 45 minutes. Remove from oven and sprinkle with cheddar cheese. Continue baking for 15 min. longer. Serves 4 to 6.

Nancy's Northeastern Shrimp-Noodle Wiggle

1 8 ounce package medium or wide egg noodles
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups whole or 2% milk
1/2 teaspoon Worcestershire sauce
1 cup New York or Vermont extra-sharp cheddar cheese, cut into 1 to 2 inch squares
2 6 ounce cans tiny shrimp, drained (can substitute boneless-skinless salmon, or solid white tuna, if shrimp not available)
1/2 teaspoon onion powder, or grated sweet onion
1 small can baby peas, drained, or equivilent amount froz. baby peas, thawed
1 small can or packet of french fried onions
1/2 cup extra sharp cheddar cheese, shredded (optional)
1 teaspoon paprika (optional)

Pre-heat oven to 350 degrees Fahrenheit

Cook noodles as directed on package. Drain and set aside. Coat the inside of a casserole dish with butter, or spray with cooking spray. In a medium saucepan, melt butter. Stir in flour and salt, and cook over medium heat, stirring, until mixture is well blended. Whisk in milk and Worcstershire, and keep whisking, until mixture begins to thicken. Stir in cheese. Stir cheese until it's thoroughly melted and well combined with the sauce mixture. Next, stir in the shrimp, onion powder peas and noodles, and combine with cheese sauce until well blended. Place in an even layer in the casserole dish. Sprinkle top with a light, even layer of the French fried onions. If desired, spinkle shredded cheese over French fried onions, and lightly sprinkle a small amount of paprika over cheese layer. Bake for 30 minutes. Serves 4.

Tasty Omelets for brunch or dinner

2010-06-27T15:35:00.000-07:00

Basic Ham and Cheese Omelet

1/4 cup cooked diced or chopped ham
1/4 cup shredded cheddar cheese
6 eggs
2 Tablespoons water, or milk or light cream
1 to 2 Tablespoon Butter or margarine, or butter flavor non-stick cooking spray

In a bowl, whisk eggs until frothy. Whisk in water, or milk or cream, until well blended. Add butter to hot non-stick skillet, omelet pan or griddle, and swirl around to evenly coat. If using spray, spray before heating pan.

Pour about a quarter of the egg mixture on to the pan, and let it spread out. Use a wide spatula or turner to bank up the sides of the eggs to prevent overspill, then pour another quarter of the egg mixture into the center. Add ham and cheese.

When the edges of the omelet firm up, and the middle also firms, carefully flip half the omelet over, then, after 30 to 60 seconds have passed, quickly and carefully flip the omelet over again, to ensure even cooking. When both sides of omelet are firm, Using both a spatual and a fork, carefully life omelet out of pan. Repeat process for second omelet, adding more butter to the pan, if needed. Good served with a tossed green salad and fresh baked bread or rolls. Serves 2.

Other fillings, instead of ham and cheese--using the same measurements:

Shredded cheddar, sauteed onions and crumbled crisp cooked bacon

Diced tomatoes, sauteed mushrooms, crumbled feta or shredded Swiss cheese

Carefully washed, deveined chopped spinich, with crumbled feta cheese

Diced tomatoes, sauteed onions and green peppers, with optional crumbled or finely dced cooked sausage.

Grated cheddar and/or Swiss cheese, with finely chopped chives

Leftover chili con carne and shredded cheddar cheese

Shredded cheddar, crumbled crisp-cooked bacon, sauteed onions and shredded, fried hashbrown potatoes.

Diced, raw sweet or yellow onion

Diced cucumber, tomato and minced fresh parsley, with optional crumbed feta cheese

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A couple of cool summer time treats!

2010-06-22T23:45:00.000-07:00

Creamy Cherry-Marshmallow Delight

2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1/3 cup finely chopped pistachio nuts or peanuts
2 cups heavy whipping cream
1 teasoon vanilla extract
1/2 cup powdered sugar
2 cups miniature marshmallows
1 16 ounce can cherry pie filling

In large bowl, thoroughly blend together the graham cracker crumbs, melted butter, and nuts. Press two thirds of this mixture into the bottom of a 13x9-inch pan. Set aside.

In another large bowl, combine the heavy cream, vanilla extract, and powdered sugar and beat until thickened. Fold in the marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with the remaining crumb mixture. Cover and chill for at least 4-5 hours before serving. Serves 12.

Pineapple-Lime Tropical Bliss

2 packages of lime-flavor Jello
1 small package of Philadelphia brand cream cheese, softened
2 small size cans of crushed pineapple, retaining half the juice from the can
7-Up or gingerale (NOT ginger beer!)
Whipped cream topping

Leave cream cheese out at room temperature, until it softens. Add boiling water to Jello, according to directions on package. Make sure all the powder is totally dissolved. Instead of adding cold water to the mix, add half the required amount of soda, and the other half of the pineapple juice. Whisk in the cream cheese, and continue whisking, until the cheese separates into tiny clumps and is well-blended with the liquid. Stir in the pineapple. Turn out into a mold or serving dish, and chill for 1 1/2 to 2 hours--BEFORE the mixture sets, stir again, to make sure all ingredients are very well-blended, and re-chill for at least 3 to 4 hours longer. Serve topped with desired amount of whipped cream. Serves 4 to 6.

Fish Fry Monday: fried seafood recipes

2010-06-21T16:06:00.000-07:00

Konndike Fried Salmon Nuggets

1 pound can of salmon, drained and flaked
1/2 cup fresh mashed potatoes, chilled
1 Tablespoon onion powder or finely minced onion
1 Tablespoon dried parsely flakes or fresh parsley, minced
1 egg, beaten
1 cup fine, dry bread crumbs
1 tablespoon butter or margarine
1/4 teaspoon of salt
1/8 teaspoon black pepper
1 1/2 Tablespoons Worcestershire sauce
1/4 pound sharp cheddar cheese, cut into approximately 3/8 inch cubes
Extra bread crumbs for coating fish balls

In a bowl, thoroughly combine the salmon with the potatoes, onion, parsely, egg, 1 cup bread crumbs, , butter, salt and pepper and Worcestershire. Wash hands and shape mixture into little balls approximately the size of a walnut shell. Insert a cheese cube into each of the salmon balls. Uniformly re-shape the balls, then roll in bread crumbs. Fry in hot fat, at 375 Fahrenheit degrees, about 3 to 3 minutes, or until golden broen. Serves 6 to 8.

Southern Fried Trout with Redneck Gravy

6 small to medium size deboned trout filets
1 teaspoon each, salt and pepper
1/2 cup buttermilk (or light cream if buttermilk unavail.)
1 1/2 cups cornflakes, very finely crushed
1/8 to 1/4 cup peanut or vegetable oil
2 large baking style potatoes, peeled and chopped
2 Bermuda or Spanish onions, chopped
1 1/2 to 2 cups crushed tomatoes

Dip fish in buttermilk, season each piece equally with a small amount of the salt and pepper. Dip both sides in cornflakes. In a large, deep heavy skillet, fry in hot oil, until both sides are golden brown. Remove fish and set aside in a warm place. Add potatoes to oil, and cook, stirring constantly, until they begin to get tender. Add onions and remaining salt and pepper, and continue to cook until both potatoes and onions just start to brown nicely, then add tomatoes. Lower heat and cook, stirring, until tomatoes are warmed through. Serve over fried trout. Serves 6.

New England Batter-Fried Haddock Filets (with sweet chili sauce)

6 to 8 hadoock filets, thinly sliced
1 1/2 cups pancake mix
1 egg
1 cup 7-Up or Sprite soda, or your favourite brand of beer
Oil for deep frying
6 to 8 hot dog buns

"Ted's" Sweet Chili sauce:

_____________________

3/4 cup ketchup
1/4 cup sweet pickle relish
few drops lemon juice (optional)

In a large bowl, combine pancake mix with egg and soda or beer, until well blended, to make a thin batter. Add slightly more liquid if needed. Dip fish in batter. Fry fish in hot fat at 325 to 400 Fahrenheit degrees, for about 4 to 6 minutes, or until fish is golden brown. Combine ketchup with relish and lemon juice until thoroughly blended. Place fish in buns and top with sweet chili sauce. 4 to 6 servings.

Summer time salad recipes

2010-06-21T11:06:00.000-07:00

Shrimp stuffed tomatoes

6 large tomatoes
1 1/2 pounds cooked, cleaned shrimp
1 apple, cored, peeled and chopped
3 hard-boiled eggs, chopped
4-5 radishes, very finely chopped, or, you may substitute 1/2 cup celery, peeled & chopped
1/2 cup slivered almonds
1/4 cup sweet pickle relish
1/2 cup Helman's mayonnaise
Tarragon (optional)

Wash tomatoes. Cut off top and scoop out insides. Set aside, In a bowl, combine all remaining ingredients, until well blended. Stuff equal amounds of salad mixure into each tomato, and refrigerate until ready to serve. If desired, garnish with a tiny amount of fresh terragon, before serving. Serves 6.

Nancy's Salmon-Potato Salad

2 cans boned, skinned salmon, drained
3 small to medium size red-skin potatoes
1 Tablespoon sweet pickle reslish (or chopped pickle)
1/2 Tablespoon onion powder or fresh onion, grated
1 teaspoon fresh dill, chopped
1/4 teaspoon lemon juice
Pinch, salt
1 Tablespoon Helman's mayonnaise
1 Tablespoon dairy sour cream

Boil potatoes. Cube enough potatoes, leaving skin on, to make 1 to 1 1/2 cups. In a bowl, break apart salmon. Add potatoes, and then blend together with all remaining ingredients. Cover and chill until ready to serve. Serves 6 to 8.

Nancy's Southwestern Tuna Salad

2 cans white albacore tuna in water, drained and flaked
1/4 cup green pepper, seeded and finely chopped
1/4 cup whole kernel sweet corn
1 Tabblespoon of your favorite salsa
1 1/2 Tablespoons Helman's mayonnaise
dash or two, bottled hot sauce (optional)
Romaine or ther large green leafy lettuce leaves
slices of tomato (optional)
slices of hard boiled egg (optional)

In a bowl, blend all ingredients together, and serve on a bed of lettuce, garnished with sliced tomatoes and hard boiled eggs.

Nancy's Turkey-Grape Salad

2 cups cooked roast turkey, diced
1 cup seedless red grapes, halved
1/4 cup celery, peeled and very finely chopped
1/4 cup walnuts, finely chopped
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup Helman's mayonnaise

In a bowl, combine all ingredients until throroughly blended. Chill before serving. Serves 4.

**If cold roast turkey is not available, you can substitute the same amount of tinned turkey meat, though bear in mind the quality won't be the same...or, you can substitute cold roast chicken, in a pinch.

Nancy's Picnic Chicken Salad

3 cups of cooked white meat chicken, diced large
2 Tablespoons chives, finely chopped
1/2 cup bottled Frech sytle salad dressing
2 teaspoons tarragon, finely chopped (optional)
1/4 teaspoon each, salt and pepper
1/2 cup mayonnaise
1/4 cup dairy sour cream
1-2 cups shredded extra sharp cheddar cheese
1-2 cups potato chips (crisps if in the UK), finely crushed

In a bowl, combine the chicken with the chives, French dressing, tarragon (if using), salt, pepper, mayonnaise and sour cream. Transfer to a serving bowl, and chill until ready to serve. Before serving, Take the cheese, and sprinkle it on top of the salad, along the edge of the bowl. Next, take the crushed potato chips, and sprinke a fine layer of potato chips/crisps, on top of the salad, right along the inside edge of the ring of cheese, to make a second ring of topping. Serves 4 to 6.

Some saucy recipes

2010-05-19T11:12:00.000-07:00

Nancy's Pasta with Smoked Sausage and Tomato Sauce

1 ring smoked sausage, sliced diagonally
1 Tablespoon olive oil or butter
1 package of your favorite pasta, cooked until tender

SAUCE:

3 Tablespoons olive oil
1 small clove garlic, crushed
1 cup Spanish or Bermuda onion, coarsely chopped
1/2 cup green bell pepper, seeded, cored and diced
1/2 small carrot, grated
1 large can (1 quart) crushed tomatoes
1 bay leaf
1 teaspoon Worcestershire or bottled hot sauce
Leaves only, from 4 stalks celery, chopped
1/4 cup sliced black olives (strictly optional)
1/4 teaspoon each, salt and pepper
2 Tablespoons grated parmesan cheese
1 teaspoon granulated sugar

In a small skillet, brown smoked sausage in butter. Set aside. Heat oil in a large saucepan or stock pot. Add onion, green pepper and carrots, and saute until onion begins to turn soft. Add garlic, and continue cooking until onion turns a nice golden color. Stir in tomatoes, bay leaf, celery leaves, olives (if using), salt, pepper and Worcestershire sauce. Bring to a boil, stirring, until sauce begins to thicken, then reduce heat to simmer. Simmer, covered, over very low heat, for 45 minutes, stirring occasionally to prevent burning. Stir in parmesan cheese, sugar and meat, about 15 minutes before serving. Serve over your favorite hot pasta. Serves approx. 4 people.

Nancy's New England Beef Roast with Cider-Raisin Sauce

3 pound beef eye of round roast
Salt and pepper or salt-free seasoning blend, to taste

SAUCE:

2 Tablespoons brown sugar
2 Tablespoons corn starch
1 1/2 cups non-alcoholic sweet cider
1 teaspoon butter or margarine
1/4 cup seedless raisins

Pre-heat oven to 300 F degrees

Allow refrigerated meat to come to room temperature--about hour. Rub meat with desired amount of salt and pepper or seasoning blend. Place on a rack--the side with the most fat turned up-- in a shallow roasting pan. Roast for 2 1/2 hours to 2 hours 45 minutes, or until meat tests done at medium rare to medium. Allow meat to rest while you're making the sauce.

Meanwhile, combine the sugar and cornstarch in a large saucepan, until well blended. Stir in cider, and bring to a boil, sitrring constantly. Reduce heat. Add butter and raisins and simmer, stirring, until sauce is smooth and well-blended. Serve sauce over slices of hot roast. Serves 4 to 6.

four Diner Dessert & Pudding Recipes

2010-05-01T15:21:00.000-07:00

Nancy's Creme de Menthe Chocolate Brownies

LAYER ONE:

1 cup granulated sugar
1/2 cup softened butter or margarine
4 brown eggs, beaten
1 16-ounce can, Hershey's chocolate syrup
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

LAYER TWO:

1/2 cup softened butter or margarine
2 cups powdered (confectioner's) sugar
4 1/4 Tablespoons creme de menthe
1/4 Tablespoon whole milk

LAYER THREE:

6 ounces dark bittersweet chocolate chips
6 Tablespoons butter or margarine

FORTH STEP:
Whipped cream, and dark chocolate sprinkles (optional)

Pre-heat oven to 350 F degrees

First step: Mix together all ingredients in layer one, until well blended. Pour into a lightly greased baking pan, preferably a 9-inch by 13-inch pan. Bake for 30 minutes.

Second step: Blend together all ingredients of layer two, until well-blended. Wait for brownies to cool, then spread an even layer of the mixture over the top of the brownies.

Third step: In a small sauce pan, over lowest heat setting, melt chocolate chips and butter. Remove from pan and stir until well blended. May use microwave instead of saucepan for this step. When it has cooled--but is still slightly warm, spread over the creme de menthe layer.

Forth step (optional): Cut brownies into desired serving sizes, and top with dollop of whipped cream and a few dark chocolate sprinkles.

Serves approx. 8 to 12. Cover and refridgerate any leftover brownies.

Nancy's Frozen Mud Pie

One 1/2 gallon coffee flavor ice cream, softened
one 16-ounce can Hershey's chocolate syrup
one chocolate cookie (Oreo) crumb pie crust
Whipped cream
Marichino cherries

Press ice cream into a smooth, even layer in chocole crumb pie crust. Refreeze. Just before serving, warm can of Hershey's syrup--warm, but not so warm as to melt ice cream. Pour over ice cream, and slice into serving size wedges. Before serving, generiously top each serving with whipped cream and a cherry. Serves 4 to 8.

Nancy's Peach Crumb Pie

4 cups peaches, peeled, pitted and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 Tablespoons tapioca powder
one 9-inch unbaked pie crust
2 1/2 Tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar

Pre-heat oven to 425 F degrees

In a large bowl, mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. In a seperate bowl, blend together remaining ingredients, until crumbly. Spread an even layer of the crumb mixture over peaches. Bake for 45 to 50 minutes.

Grandma's Bread Pudding

2 cups whole milk
2 brown eggs (can sub. white)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch, nutmeg
Pinch, salt
Handful of seedless raisins
4 cups stale bread, cubed
Whipped cream (optional)

Pre-heat oven to 350 F degrees

In a large bowl, whisk together milk and eggs. Add sugar, salt, and spices and whisk well. Add bread and raisins and gently turn over with a spoon until the bread is evenly saturated with the milk. Grease a baking pan with butter or margarine. Pour bread mixture into pan. Bake for 1 hour, or until a toothpick inserted comes out clean. Serve warm or cold, topped with whipped cream, if desired. Refrigerate any leftovers. Serves 4.

More sandwich recipes from Dusty's virtual Diner

2010-04-25T12:07:00.000-07:00

Nancy's Sloppy Jose Sandwich

1 Tablespoon butter or margarine
1 small yellow onion, chopped
1 pound lean ground beef
1 Tablespoon chili powder
1/2 cup taco sauce
1/4 cup tomato ketchup
1 8-ounce can whole kernel corn, drained
1/8 teaspoon ground cumin
1 or 2 drops bottled hot pepper sauce (strictly optional)
Shredded cheddar or Monterey jack cheese (optional)
8 hamburger buns

In a small skillet, saute onion in butter until soft. Drain off fat and set aside. Place beef in a large skillet. Sprinkle with 1/4 Tablespoon of the chili powder, and brown until crumbly. Add onions and stir in all remaining ingredients, except buns. Bring to boil, then reduce heat to lowest setting, and simmer for 10 to 15 minutes, sitrring occasionally. Serve on hamburger buns, just like sloppy joe's. If desired, top meat with shredded cheese before serving. Serves 4.

Nancy's Salmon Salad & Apple Sandwich

1 6-ounce can Chicken of the Sea (or other brand) boneless, skinless salmon, drained
1 large red delicious or Fuji apple, washed, cored, sliced thin, and chopped.
2 teaspoon onion powder, or very finely grated fresh onion
2 teaspoons Djon mustard
1/2 Tablespoon dried parsley flakes or very finely chopped fresh parsley
1/8 teaspoon salt
1 teaspoon lemon juice
1 cup regular or light Helman's mayonnaise
4 to 6 slices whole grain bread
Leafy green lettuce

In a bowl, combine salmon with all ingredients except bread. Chill for 1 hour to allow flavors to blend. Place desired amount of lettuce greens on bottom slice of bread, fill each slice with equal amounts of salmon salad, and top with remaining slices of bread. Serves 2 to 3.

Nancy's New Yawker Poor Boy Sub Sandwich

1 small loaf Italian bread or long sub roll, cut in half horizontally
6 small meatballs, without sauce, sliced in half
6 slices genoa salami
6 large slices of deli pepperoni
6 slices provalone cheese
salt and pepper, to taste
yellow mustard, to taste
Bottled regular or "lite" Italian salad dressing, to taste
shredded iceburg lettuce
1 large yellow onion, sliced
1 to 2 ripe cored tomatoes, sliced thin to medium thickness, as desired.

Rinse lettuce and tomato before slicing. Spread bottom half of sub roll with desired amount of mustard. Top with lettuce, onions. sprinkle with desired amount of Italian salad dressing. Sprinkle desired amount of salt and pepper over this. Top with sliced tomato, then cheese, then pepperoni. Add sliced salami and sliced meatballs. Add top half of roll, cut sub in half and serve. Serves 1 to 2.

Hot dogs for a crowd: Dusty's Diner hot dog sauce recipes

2010-04-23T13:04:00.000-07:00

Nancy's Dude Ranch Dogs w/ Meat Sauce

12 hot dogs
1 pound 85% lean ground beef
1/2 Worcestershire sauce
1/2 teaspoon salt
2 Tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
1/8 tespoon ground cinnamon
1 quart water or beef stock
1 8-ounce can tomato sauce
12 hot dogs
12 hot dog buns
1 to 2 cups bermuda or spanish onion, diced (optional)
prepared yellow mustard (optional)

In a dutch oven or stock pot, add Worchestershire to beef, and cook until brown and finely crumbled. Do not drain off fat. Stir in salt, chili powder, cumin, sugar and cinnamon, until well blended. Add water and tomato sauce. Bring to a boil. Turn heat to lowest setting, and simmer, covered for 2 to 3 hours, stirring occasionally. Makes about 1 quart of sauce.

Leftover sauce can be refrigerated, covered, for up to 2 days.

Grill, steam, fry or boil hot dogs, however you like them. Place cooked hot dogs in your choice of plain, steamed or toasted buns. Add mustard to each hot dog, top with meat sauce and then sprinkle with desired amount of raw onion. Serves 6 to 8.

Michigan Dogs

1 medium yellow onion, doced
1 green bell pepper, seeded, cored and diced
1 1/4 pounds 85% lean ground beef
1 12-ounce bottle chili sauce
1 15.5 ounce can tomato sauce
1 can tomato paste
1 Tablespoon prepared yellow mustard
1/3 cup granulated sugar
1 1/2 Tablespoons apple cider vinegar
1/2 Tablespoon Worcestershire sauce
1/2 Tablespoon salt
prepared yellow mustard
12 hot dogs
12 hot dog buns

In a dutch oven or stock pot, saute onion and green pepper in oil until soft. Drain off most of oil. Add ground beef and cook until brown and crumbly. Add chili sauce, tomato paste, tomato sauce, prepared mustard and sugar, mixing well. Bring to a boil, stirring. Turn heat to low and simmer for 20 minutes, stirring occasionally. Stir in vinegar, Worcestershire sauce and salt. Simmer an additional 5 minutes.

Cook hot dogs as desired. Place in buns, spread with mustard and top with Michigan sauce. Serves 6 to 8.

Dusty's Diner Mexican Night: Quesadilla recipes

2010-04-23T12:06:00.000-07:00

Apple, Bacon, Cheddar & Carmelized Onion Quesadillas

8 to 12 slices (rashers) crisp, cooked bacon, crumbled

6 soft white flour or whole grain tortillias

1 1/4 cup (6 ounces) shredded cheddar cheese

2 medium apples, pared, cored and quartered

1 medium sweet or yellow onion, sliced

2 Tablespoons butter or margarine

Dash, salt

First, carmelize the onions. To do this, warm the butter in a deep skillet. Add onions and a little bit of salt. Heat on low setting, stirring, for about 20 minutes, until onions gel, and are lightly browned.

Next, spread half of the cheese over three of the tortillias. Add the bacon, apples and onions over the cheese. Top this with your remaining cheese. Place your remaining tortillias on top of this.

Brush a large skillet with a very light coating of olive oil or cooking spray, or use no oil if using a non-stick skillet. One at a time, carefully place each tortillia in a hot skillet. Lightly brown one side. Flip over and brown the other side. Cut into wedges and serve. Nom-nom!

Handy hints:

One way to flip your quesadillas without risking making a mess of it, is to take a plate, and place it over the quesadilla. Very carefully, flip the skillet upside down, to transfer the food to the plate. Then, flip the unbrowned side that's facing up on the plate, back into the skillet.

If desired, you can weigh the quesadillas down with a lid to brown them a bit more, but it's not really neccessary.

You can choose to serve quesadillas with your choice(s) of guacamole, salsa or sour cream.

Nancy's BBQ Beef Quesadillas

1 18 ounce package of refrigerated fully cooked BBQ'd shredded beef (usually found near the chicken or hot dogs in US supermarkets.)
8 white flour or whole grain tortillas
1/2 cup refried beans
1 cup sharp cheddar cheese, shredded
vegetable or olive oil (or non-stick unflavored cooking spray)

In a small bowl, combine the sour cream, green onions and lime juice. Set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup of the shredded cheese. Top with remaining tortillas. Brown each side, then cut into wedges and serve. Serves 2 to 4.

Brush a large cast iron or non-stick skillet with a light coating of oil or spray with cooking spray. Brown quesadillas over medium heat for 1-2 minutes on each side.

Easy Folded Turkey Quesadillas

1 Tablespoon plus 1 teaspoon butter or margarine
4 10-inch white flour tortillas
1 Tablespoon plus 1 teaspoon Dijon or honey mustard
1/4 pound plain, buffalo or mesquite flavor sliced turkey breast (or you can use similar amount of leftover turkey, shredded)
2 cups shredded cheddar or colby-jack cheese

Heat a nonstick or cast iron skillet over medium heat. Meanwhile, spread one side of each tortilla with one teaspoon of butter. Flip the tortillas over. On the un-buttered side, spread one teaspoon of the mustard on each tortilla. Lay the turkey breast slices over half of each tortilla. Top with the cheese. Fold in half. Place one or two quesadillas, butter-side down, in the heated skillet. Cook 1-2 minutes on each side until golden brown. slice into wedges or serve as is. Serves 2 to 4.

Nancy's Spicy Chicken and Spinach Quesadilla

1-2 boneless, skinless chicken breasts

3 Tablespoons lime juice

2 to 3 Tablespoons olive oil

1/2 teaspoon ground cumin

Cayenne pepper, to taste (optional)

1 clove garlic, crushed

2 Teaspoons chili powder

1/4 cup sweet or yellow onion, very finely chopped

1 packed cup of frozen chopped spinach, thawed, or washed, de-veined fresh spinach leaves, chopped

3-4 flour tortillas

1 cup shredded cheddar or Monterey Jack cheese

Combine the lime juice, 1 Tablespoon of the olive oil, cumin, cayenne and crushed garlic in a sealable plastic bag or container. Shake well to combine. Add the chicken breast to the bag and allow to marinate in the refrigerator, for 1 to 8 hours.

Place chicken in a skillet, sprinkle chicken with chili powder, and cook over medium-high heat. Turn over and continue cooking until chicken is almost cooked through. Remove chicken. Cut or shred chicken into bite-size pieces and set aside. In the same skillet, add 1 Tablespoon of olive oil and cook onions until they begin to soften. Add spinach and chicken and saute for 3 to 4 minutes.

Next, brush a cast iron pan or non-stick skillet with a light coating of olive oil. Set heat to medium-high. Evenly divide chicken-vegetable mixture among tortillas. Sprinkle equal amounts of cheese over this.

Fold tortillas in half, and grill each side until nicely browned. Cut into wedges and serve. Serves 2 to 4.

Dusty's Diner Favorite Steak & Potato Recipes

2010-04-19T10:18:00.000-07:00

Great-Aunt Carrie's Steak Smothered with Onions

1 large t-bone or porterhouse steak

1 large Bermuda or Spanish onion, sliced

3 TBLS butter or margarine

1/2 tsp salt

3/4 tsp black pepper

In a hot skillet, melt butter. Place onions in skillet and sprinkle with salt and pepper. Cook until onions are slightly browned. While onions are cooking, grill steak to desired doneness, or about 10 minutes per side for medium to medium-rare. depending on thickness. Cover steak completely with hot onions and serve. If desired, add some mushrooms to this. Serves 2.

Nancy’s Steak Saratoga

2 boneless, very thin, petite sirloin or round steaks

2 TBLS butter or margarine

1 TBLS chives, chopped

3 TBLS Worcestershire sauce

1 tsp dry mustard

2 TBLS butter or margarine, melted

1/2 cup plain dry bread crumbs

1/2 small ripe tomato, diced

1 TBLS parsley, chopped

Salt and pepper, to taste

In a large skillet, brown steaks in butter. In bowl, combine chives, melted butter, Worcestershire, and dry mustard together. Spread on both sides of steak. Dip steaks in bread crumbs and return steaks to pan. Continue to cook on both sides until bread crumbs are dark golden brown. Top each steak with diced tomato and chopped parsley. Serves 2.

Nancy's Grilled New Yorker Steaks

6 Well marbled New York strip steaks
1/2 cup vegetable or olive oil
1 TBLS sea salt or sea salt-garlic blend
1 TBLS black pepper

Never place cold steaks on the grill. Steaks cook best when they are at room temperature. When charcoal has been heating for at least 30 minutes--gas grill on high for 20 min. w/lid down, lightly brush both sides of steak with oil. Sprinkle salt and pepper on both sides of steak, to your own taste. Use a clean, lightly oiled cooking grate.

Place meat on the grill. About a quarter of the way through, turn the meat at a slant...about a 45 degree angle. This will give it its distictive cross hatch grill marks. Continue grilling another quarter of the way though, before turning the meat over, and repeating this process. Remove to warm platter and rest for 5 minutes before serving. Serve plain, or with your favorite steak sauce, or some herbed matre'd hotel butter. Serves 6.

GRILLING TIMES FOR STRIP STEAK:

3 min. per side for rare
4 to 5 min. per side for med-rare
6 to 7 min. per side for well done.

Nancy's Favorite BBQ Steak w/ Cowboy Sauce

one 2 pound boneless sirloin steak
Cowboy sauce

Place steaks in a resealable bag or container. Pour 1/2 cup of the sauce in the bag. Retain remainging sauce for later. Marinate steaks in refrigerator for 30 to 60 minutes. Remove and allow to come to room temperature. Grill steaks approx. 6 to 7 minutes per side for medium-rare, or until desired doneness. Allow remaining sauce to come to room temperature, and serve "on the side" with steak.

NANCY'S ORIGINAL COWBOY SAUCE

2 1/2 cups original ("classic" or "fat") Coca-Cola
1/2 cup vegetable oil
1/2 cup apple juice
1 cup tomato ketchup
1 teaspoon chili powder
1/4 teaspoon each, salt and pepper
1/2 teaspoon finely minced garlic (or garlic powder)
2 Tablespoons sweet or yellow onion, very finely minced
Few drops bottled Tabasco (hot red pepper) sauce (this is strictly optional!)

Place all ingredients in a blender (or place in a sealed container and throughly shake), until well blended. Refrigerate until ready to use. Will keep for up to 2 weeks in fridge.

Nancy's Cannon City Cube Steaks

4 small cubed steaks

1 cup flour

1/4 tsp each salt and pepper

2 TBLS vegetable oil

2 cups sweet or yellow onion, sliced

2 cups green bell pepper, sliced

1/4 cup butter or margarine

salt and pepper, to taste

Season flour with 1/2 tsp each of salt and pepper. Dredge meat in flour. In a skillet, brown both sides of meat and turn off heat. Meanwhile, heat butter in a very large skillet. Add peppers and onions. Season with desired amount of salt and pepper, and cook until vegetables begin to soften. Transfer meat to pan with onions and peppers, cooking about 5 minutes per side. Peppers should be soft and onions transparent. Serve meat smothered in peppers and onions. This dish goes very well with fresh corn and a baked (jacketed) potato. Serves 2 to 4.

POTATO RECIPES
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Nancy's Texas Totties

4 large baking potatoes, cut into wedges
1/4 cup vegetable or olive oil
1/2 cup dried grated parmesan cheese
1 cup lightly salted potato chips (crisps), very finely crushed (or, substitute dried instant mashed potato flakes)
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teapoon salt
1/2 teaspoon black pepper
Non-stick cooking apray
Blue cheese or ranch salad dressing (optional)

Pre-heat oven to 450 Fahrenheit degrees

In a bowl, mix together crushed potato chips or potato flakes, cheese, chili powder, cayenne, salt and pepper. Heat a pot of boiling, salted water. Blanche potatoes 1 to 2 minutes. Do NOT place in ice water to stop cooking! While potatoes are still hot, toss with the vegetable oil, and immediately coat with bread crumb mixture. Spray a baking pan with cooking spray, and arrange potoatoes on pan in a single, even layer. Bake 18 to 20 minutes or until browned. If desired, serve with bleu cheese or ranch dressing as a dipping sauce.

Nancy's Grilled Italian Style Baked Potatoes

4 Large baking potatoes, cut in half
4 Cloves of garlic, finely chopped
1/4 tsp each, salt and pepper
2 Tbls vegetable or olive oil
2/3 tsp oregano
3 tsp dried basil

Combine all ingredients except potatoes. Let stand 1 hr. Boil potatoes for about 15 minutes or until just tender. Brush the seasoned oil on top of the potatoes. Grill potato recipe for about 15 minutes or until slightly charred. Don't cook directly over coals. Serves 4 to 8.

Crabby cook: Crab and Shrimp dinners

2010-04-05T21:12:00.000-07:00

Nancy's Shrimp Wiggle

8 ounces fresh or canned crab meat
1 approx. 8 ounce can tiny shrimp, or equivilent of cooked shrimp
1 10 ounce can condensed cream of shrimp or cream of celery soup
1 10 ounce can cheddar cheese soup
2 cups frozen chopped broccolli, thawed, or one 15 1/2 ounce can baby peas, drained
1/2 to 3/4 cup whole milk (just enough to moisten without too much liquid)
buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a bowl, combine all but last ingredient. Turn into greased casserole dish. Moisten bread crumbs with melted butter, and sprinkle on top of casserole. Bake for 30 minutes. Serves 4.

DUSTY'S DINER TIP TO FELLOW COOKS ON A BUDGET:

If you do use canned crab meat, try soaking it in ice water for about 10 minutes, drain and pat dry. This will easily remove much of the "canned" taste from the meat.

Nancy's Southern-Style Shrimp and Crab Casserole

8 ounces cooked cleaned small shrimp
10 ounces fresh or canned crab meat
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup whole milk or light cream
1 egg, beaten
1 1/2 Tablespoons finely grated onion, or onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon finely grated orange rind
1 Tablespoon freash parsley, minced
1 Tablespoon red bell pepper, very finely chopped
Dash of bottled Lousianna style hot sauce, or to taste
1/2 cup buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a sauce pan, melt 3 Tablespoons of butter. Stir in flour and milk, and cook over medium-low heat, stirring, until sauce thickens. Stir in egg until thoroughly blended, then stir in the remaining ingredients, except bread crumbs. Mix bread crumbs with approx. 1 Tablespoon melted butter or margarine. Turn seafood mixture into a greased casserole. Top with buttered bread crumbs and bake for 20 to 25 minutes, or until bread crumbs are browned. Serves 6.

Nancy's Cape Cod Shrimp and Rice Buffet Casserole

1 Bermuda onion, coarsely chopped
2 Tablespoons butter or margarine
1 cup frozen baby or regular peas, thawed
1 box Uncle Ben's long grain and wild rice
2 cans tiny shrimp, drained
1 can condenced cream of shrimp soup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Djon (or sub. yellow) mustard
1/8 teaspoon celery salt (optional)
2 cups sour cream

Pre-heat oven to 350 F degrees

Prepare rice according to directions on package. In a skillet, over low heat, saute onion until soft and transparent. Drain off most of butter, reserving a little for flavor, and set aside In a bowl, Stir together shrimp, soup, Worcestershire, mustard and celery salt and sour cream, until well blended. Stir onions into rice. Blend all ingredients togehter, and turn into a greased casserole dish. Bake for 1 hour. Serves 8 to 10.

Nancy's Cheesy Shrimp & Broccolli Party Casserole

3 cups of small cooked, cleaned (or sub. canned) shrimp
1/2 cup sweet or white onion, chopped
2 Tablespoons pimento, finely chopped
4 Tablespoons butter or margarine
2 cans cream of broccolli soup
1 1/2 cups light cream
1 cup mild cheddar cheese, shredded
4 Tablespoons lemon juice
Cooked white rice or pre-baked pastry shells

In a large sauce pan, melt butter. Saute onion until soft and transparent. Drain off 1/2 of fat. Stir in pimento, soup and light cream. Cook over low heat, stirring constantly, until mixture is well blended. Bring to just a boil, before stirring in cheese, lemon juice and shrimp. Allow cheese to melt, and serve over hot, cooked white rice, or inside pastry shells. Serves 8 to 10.

Nancy's Shrimp Curry

4 Tablespoons butter or margarine
1/2 cup onion, chopped
1 cup eggplant (aubergine), diced
1/2 cup cornstarch
2 1/8 cups whole milk
1/2 cup frozen peas, thawed
2 1/2 teaspoons (or adjust amount to your taste) curry powder
1/4 cup seedless raisins
1 teaspoon parsley flakes or fresh minced parsley
1/2 teaspoon Worcestershire sauce
1/4 salt
1 1/2 pounds small cooked, cleaned shrimp, or equivilent of canned shrimp
Cooked white or saffron rice

Melt butter in a deep saucepan. Saute onion until it starts to soften and become transparent. Add eggplant, and saute approx. 3 to 5 minutes. Do not allow vegetables to brown! In a seperate saucepan, sir 1/2 cup of milk with cornstarch, until well blended. Add to vegetable and butter mixuture, and stir in remaining milk and the curry powder. Cook over medium-low heat, stirring, until thickened. Stir this mixture into pan with cooked vegetables, and then stir in remaining ingredients, and cook, stirring, until it just comes to a boil. Serve over hot cooked rice. Serves 4 to 6.

Hamming it up: Fantastic ground ham recipes

2010-03-30T14:02:00.000-07:00

Great-Grandma's Ham Loaf

1 1/2 pounds ground ham
1/2 pound ground pork
2 eggs
1 cup saltine crackers, finely crushed
1/2 Tablespoon grated onion (or onion powder)
1/2 cup whole milk
1/2 cup brown sugar
1/2 cup cold water
1/2 cup cider vinegar
1 Tablespoon Coleman's dry mustard

Pre-heat oven to 350 F degrees

In a bowl, mix ham and pork together until thoroughly blended. Add eggs, cracker crumbs, onion and milk. Blend together and shape into a loaf. In a bowl, combine brown sugar with water, vinegar and dry mustard. Place the loaf on a rack in a shallow roasting pan. Bake for one hour, basting approx. every 15 to 20 min. Serves 6 to 8.

Holiday Ham Loaf with Horseradish Sauce

2 pounds ground ham
1/2 pound lean ground pork
1/2 pound lean ground beef
1 cup unseasoned fine dry bread crumbs
1 small yellow onion, chopped
1/4 teaspoon salt
1/4 cup water or pork stock (recipe below)
1/2 cup evaporated milk
2 eggs, slightly beaten
1 cup tomato juice
Horseradish sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine all ingredients until well blended. Shape into loaf and put into large loaf pan or place in roasting pan lined with aluminum foil. Serve hot topped with horseradish sauce. Serves 6.

NANCY'S EASY PORK STOCK:
1/2 dozen Pork meat bones
4 white peppercorns
1 leek
9 cups water

Bring stock to a boil. Reduce heat and simmer 45 to 50 minutes, skimming off fat before and after cooking. Cool and strain. Refrigerate as soon as possible, if not using right away. Stock may be kept refrigerated for use in other dishes, for up to three days.

NANCY'S HORSERADISH SAUCE

3 Tablespoons horseradish
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup whipped heavy cream

In a bowl, fold all ingredients together. Serve on top of ham loaf, fish, turkey, roast beef or other dishes.

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Gran's Ham Logs with Raisin Sauce

1 1/2 pounds ground smoked ham
1/2 pound ground pork
1/3 cup of whole milk
1/4 cup oatmeal
1 egg
1/4 tsp chopped fresh thyme
1/4 tsp each, salt and pepper
Raisin sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine ham and pork. Add milk, oatmeal, egg, thyme, salt and pepper. Shape into 2 approx. 8-inch logs. Spoon raisin sauce over logs and bake for 45 minutes, occasionally basting logs with sauce. Serves 6 to 8.

RAISIN SAUCE

1/2 Tablespoon cornstarch
1/3 cup of cold water
1 Tablespoon lemon juice
1 Tablespoon distilled (clear) vinegar
1/8 cup seedless raisins
1/4 cup light brown sugar

In a saucepan, blend corn starch with water until a smooth paste is formed. Stir in remaining ingredients and cook over low heat, stirring, until sauce just comes to a boil. Do not overcook!

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Nancy's Hawaiian Ham Balls

1 pound ground ham
1 pound lean ground pork
1 1/2 cups fine dry bread crumbs
2 eggs, beaten
1 cup condensed milk
1/4 cup teriyaki sauce
1 cup pineapple juice
1/4 cup cider vinegar
1/4 cup water or pork stock
1 teaspoon Coleman's dry mustard
1/4 teaspoon ground cloves

Pre-heat oven to 325 F degrees.

In a bowl, combine meat. Add in bread crumbs, eggs and milk, and mix together until well blendded. In a sauce pan, combine remaining ingredients. Simmer over low heat, stirring, until warm. Do not bring to a boil. Line a large baking pan with aluminum foil. With the palms of your hands form meat mixture into uniform size balls. Place balls in pan and evenly cover with warm liquid from saucepan. Bake for one hour, basting ham balls every 15 minutes.

Three recipes for Roast Leg of Lamb

2010-03-29T23:16:00.000-07:00

New England Glazed Leg of Lamb

5 to 6 pound leg of lamb
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces of frozen lemonade concentrate, thawed
1/4 teaspoon ground cloves
1/4 cup of apple jelly
1/4 teaspoon ground cinnamon
1/2 cup water

Pre-heat oven to 325 F degrees

Rub lamb with salt and pepper. Insert a meat thermometer into the center of the roast. Place on a rack in a shallow baking pan, and bake for one hour. In a bowl, combine remaining ingredients and pour over lamb. Continue cooking. Baste lamb with pan juices every 15 to 20 minutes for one hour longer, or, until the thermometer reads 180 F degrees. Serves 8.

Marinated Roast Leg of Lamb with Vegetables

6 pound leg of lamb
2 Tablespoons chopped leek (can sub. chives if leeks are not available in your area)
1 clove garlic, crushed
1/2 bay leaf
1/4 teaspoon each, salt and pepper
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon tarragon
2/3 cup chicken stock or chicken bouillion
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil
2 10 ounce packages frozen brussel sprouts, thawed (or equal amount of fresh)
1/2 pound small whole white onions,
1/2 pint cherry tomatoes
2 cups peeled, halved and quartered carrots
White wine or chicken stock
bay leaf

In a bowl, stir together the leeks, garlic, bay leaf, salt and pepper, basil, rosemary, terragon, chicken stock, lemon juice and olive oil. Pour over lamb, cover and refrigerate overnight.

Pre-heat oven to 325 F degrees.

Remove lamb from refrigerator. Reserve marinade. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Bake for 3 hours or until internal temperature reads 180 degrees.

In a saucepan, just cover onions, tomatoes and carrots with wine or cooking stock. Add bay leaf and simmer until vegetables are well cooked and tender. In another saucepan, cook brussel sprouts in marinade from lamb, until tender. Drain vegetables and serve alongside lamb on a platter. Sserves 8.

June's Leg of Lamb with Peas and Mushrooms

4 to 5 pound leg of lamb
4 Tablespoons fresh or bottled lemon juice
1 clove garlic, very finely minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried thyme, crumbled
1 10 ounce package frozen peas (or sub. 2 cups fresh peas)
12 large mushroom caps
1/4 cup butter or margarine
1/4 cup water or white wine

Pre-heat oven to 325 F degrees.

In a bowl, combine 3 Tablespoons of the lemon juice, with the minced garlic. Brush on lamb, reserving some of the lemon mixture for later on. Sprinkle lamb with salt, pepper and crushed thyme. Place on a rack in a shallow roasting pan. Roast for 2 to 2 1/2 hours, or until internal thermometer reads 175 to 180 F degrees. After the first hour, brush lamb with remaining lemon-garlic mixture.

During the last 20 minutes of roasting time, saute mushroom caps in butter and remaining lemon juice in a deep skillet. Remove and keep warm. Add the water or wine to the skillet, plus the salt, pepper and thyme. Add peas and bring to a boil. Cover and simmer until tender. Before serving, spoon pea mixture over mushrooms. Serves 6.

Ham: Glazed Baked, and Boiled

2010-03-29T19:25:00.000-07:00

June's Orange-Honey Glazed Ham

5 pound whole ham

1 12 ounce jar orange marmalade

1/2 cup orange juice

1/2 Tablespoon yellow or Djon mustard

1/2 Tablespoon honey

whole cloves

Pre-heat oven to 350 degrees.

Stud ham with cloves and place ham on rack in shallow roasting pan bake for 2 ½ hours. In a saucepan, combine Marmalade, juice, mustard and honey, blending will. Bring to a boil, stirring. Reduce heat to simmer, and cook for about 5 minutes. Remove ham from oven. Carefully discard cloves and spread glaze over ham. Continue baking for 30 to 45 minutes, or until ham is done (Be carefully that glaze doesn’t burn.). Serves 4 to 8.

Great-aunt Carrie's Old-fashioned Baked Ham

This recipe is over 80 years old and has been modified slightly to accomodate modern cooking methods.

8 to 10 pound ham
2 Tablespoons butter or margarine
1 1/4 cup dark brown sugar
Whole cloves
4 to 6 slices canned pineapple rings
Marichino cherries (optional)
3/4 cup cider vinegar
1/2 cup water
1 cup tomato catsup
1/4 teaspoon ground cloves
1/4 teaspoon allspice

Pre-heat oven to 300 F degrees

Remove rind from ham. Mix brown sugar and butter together until well blended. Rub over surface fat of ham. Score (X) ham. Place a whole clove in each of the squares of scored fat. Place on a rack, fat side up, in a roasting pan, lined with enough aluminimum foil to completely cover the ham. Place pineapple rings over the top surface of the ham, securing with toothpicks. The originally recipe doesn't call for it, but if desired, you may add cherries to the pineapple, securing them with wooden toothpicks.

In a saucepan, boil together remaining ingredients, stirring occasionally, about 5 min. Pour this sauce over ham. Seal aluminum foil over the top of the ham, and bake for 2 1/2 to 3 hours, basting every 25 to 30 minutes. Always re-seal foil over ham after basting. 30 minutes before ham is done, take ham from oven and remove foil covering. Return to oven and continue basting, allowing ham to brown.

Grandma's Boiled Ham Dinner

Cottage ham (aka: boneless shoulder butt ham)
1 cup cider vinegar
2 Tablespoons maple syrup or granulated sugar
3 whole cloves
2 whole bay leaves
1/2 teaspoon celery seed
4 medium potatoes, peeled and halved
1/2 pound carrots, peeled, halved and quartered
2 or 3 turnips or parsnips, diced large
6 small whole white cooking onions, peeled
1 very small head green cabbage, cut into quarters, or 1/2 larger head, cut into eigths.

Place ham in 1 quart of boiling water. Add remaining ingredients. Bring to a rolling boil. Simmer over medium heat for 1 to 1 1/2 hours. Add more liquid if needed. Allow to cool in pot liquid before slicing. Remove bay leaves and cloves, and serve.

Can omit vegetables, and remove ham to refridgerator for use later in sandwiches or other dishes, such as a ham loaf. Serves 8 to 10.

Nancy's Sloppy Joe recipe

2010-02-27T13:27:00.000-08:00

3/4 pound ground (minced) beef
1 1/2 cups tomato ketchup
1 TBLS Worcestershire sauce
2 teaspoons granulated sugar
1 teaspoon cider vinegar
1/4 TBLS chili powder
1 TBLS onion powder or finely minced onion

Brown ground beef. Drain off fat. Stir in remaining ingreditents. Simmer, covered, for 8 to 10 min. Serve on hamburger buns or thick slices of fresh-baked bread. Serves 2 to 4.

Lunch-time pleaser’s: sandwiches

2010-02-26T19:30:00.000-08:00

Dijon Chicken Salad Sandwich

1 10oz can white chicken, drained

½ cup Helman’s Real Mayonnaise

1 tsp Dijon mustard

½ tsp onion powder

½ tsp celery salt

1/8 tsp garlic powder

4 slices toasted white bread

4 romaine lettuce leaves

2 slices ripe tomato

In a bowl, mix all ingredients together. Lay lettuce and tomato on bottom slice of bread and top with chicken spread.. Top with remaining slice of bread. Serves 2.

Nancy’s Ranchero Sandwich

¼ lb buffalo, southwest or mesquite style chicken or turkey breast, thinly sliced

3 TBLS ranch dressing

1 TBLS mild or hot taco sauce

2 slices Monterey Jack cheese

4 slices sweet or yellow onion

2 slices sourdough or whole grain bread

In a bowl, combine taco sauce with ranch dressing, until thoroughly blended. Spread mixture on one slice of bread. Top with onions, then cheese and meat. Add second slice of bread. One serving.
.

Fish & Chip Sandwich

4 frozen breaded fish wedges

¼ lb ready-made coleslaw (we used the coleslaw sold by KFC)

1 cup regular or low salt potato chips, coarsely crushed

2 small sub rolls

Bake or fry fish according to package directions. Spread equal portions of coleslaw on bottom of roll. Sprinkle chips over it, and top with fish fillet. Place top roll on and serve. Serves 2. (If needed, cut fish down to size to fit roll, or use less fish.)

June’s Bacon Tomato & Crab Sandwich

4 slices of lean bacon, cooked until crisp

1 can crabmeat, drained

3 TBLS Helman’s Real Mayonnaise

2 TBLS Swiss cheese, shredded

½ tsp garlic powder

2 slices ripe tomato

4 slices white or wheat bread, toasted

In a bowl, combine crab with mayonnaise, Swiss cheese and garlic powder. Place one tomato on two slices of bread, and top with two slices of bacon and crab mixture. Place remaining slice of bread on top. Serves 2.

*June’s Western Egg Sandwich

1 large brown egg

¼ cup onion, chopped

2 TBLS ham, very finely diced

2 slices white bread

ketchup (optional)

In a bowl, scramble egg with onion and ham. Pour into a hot skillet and cook until one side is firm. Flip over and continue cooking until bottom is firm. Serve on un-toasted bread, topped with a little ketchup, if desired. One serving.

Roast beef and Cheddar Sandwich

½ lb deli roastbeef, sliced thin

¼ lb cheddar cheese, sliced

¼ cup horseradish sauce

4 slices sourdough or seedless rye bread

Green lettuce leaves

Spread horseradish sauce on two slices of bread. Place equal portions of lettuce, cheddar and roast beef on top. Top with remaining slice of bread and serve. Serves 2.

Nancy’s London Beefeater Sandwich

¼ lb very rare roast beef, sliced thin

¼ tsp each, salt and pepper

1 TBLS softened butter or margarine

few drops, Worcestershire sauce

4 slices stub Pullman white or wheat bread

Butter one side of bread. Add meat and sprinkle with salt, pepper and Worcestershire. Top with remaining slice of bread and serve. One serving.

Nancy’s New York Rueben Sandwich

½ lb. lean corned beef, sliced

2 cups refrigerated type (not canned) sauerkraut, drained

4 slices imported Swiss cheese, sliced thick (can sub. domestic Swiss)

2 cups Thousand Island dressing

4 slices bakery rye bread, sliced thick

Pre-heat broiler. Lay four slices of rye bread on a broiling rack. Layer equal portions of sauerkraut on four slices, followed by equal portions of corned beef. Top each with a slice of cheese. Broil for 5 to 8 minutes, or until cheese is melted. Serve with dressing on the side. Excellent with garlic-dill pickles. Serves 2.

Rueben Variation

8 large slices deli rye bread

½ cup butter or margarine, softened

8 slices Swiss cheese

½ cup Russian dressing,

1 cup sauerkraut, well drained

4 knockwurst, cooked and sliced ¼ inch thick

Pre-heat oven to 400 degrees. Generously spread both sides of the bread with butter. Place four slices on a baking sheet. Cover each with one slice of cheese, then one tablespoon of the dressing a forth of the sauerkraut, add a layer of knockwurst, and finally, a little more dressing. Top with another slice of cheese. Cover with remaining bread slices and bake on bottom rack of over for approximately 10 minutes, or until toasted. Serves 4.

Nancy’s Corned Beef & Cheddar Salad

1 tin corned beef, chopped

½ cup extra sharp cheddar cheese, shredded

¼ TBLS yellow mustard

1 ½ TBLS Hemman’s Real Mayonnaise

4 slices seedless rye bread

In a bowl, combine corned beef with cheese, mustard and mayonnaise, until well blended. Spread on rye bread and serve. Serves 2.

June’s Ham Salad for One

3 oz. baked ham or canned hem, finely chopped

1 tsp sweet pickle relish

1/8 tsp onion powder

2 tsp mayonnaise

2 slices white bread

In a bowl, combine all ingredients and spread between bread slices. One serving, can be doubled or quadrupled..

American Ham Sandwich

4 slices sourdough or whole wheat bread

2TBLS Miracle Whip or Mayonnaise

4 green lettuce leaves

2 Thin slices ripe tomato

12 very thin slices (shaved) Virginia baked ham

2 slices white American or Monterey Jack cheese

Spread two bread slices with Miracle Whip or mayonnaise. Top each with one lettuce leaf, followed by tomato, one slice cheese, six layered slices of ham, and one lettuce leaf. Top with remaining slice of bread, cut in half and serve. Serves 2.

Ham & Swiss Deluxe

6 oz Bavarian or Virginia baked deli ham, sliced thin

4 oz. Munster cheese

1 TBLS spicy brown mustard

2 tsp wildflower or clover honey

1 cup spring salad greens or 4 leaves romaine lettuce

4 slices whole grain bread

In a small bowl, blend together mustard and honey. Spread mixture on two slices of bread. Top with salad greens or lettuce, slice of cheese and ham. Place remaining slice of bread on top, cut and serve. Serves 2.

Happy Party Sub

2 loaves Italian bread, sliced in half horizontally

½ lb cooked or boiled ham, sliced

½ lb Wunderbar or Frist Prize bologna, sliced

½ lb Genoa or cotto salami, sliced

½ lb pickle & pimento or olive loaf

½ lb yellow American cheese, sliced

½ lb Swiss cheese, sliced

3 green peppers, seeded and sliced into thin rings

1 large Bermuda onion, sliced into thin rings

3 ripe tomatoes, sliced

1 head of iceberg lettuce, shredded

1 cup vegetable oil

1 /2 TBLS salt

¼ TBLS black pepper

Lay bottom half of bread on counter. Evenly spread lettuce over bottom half. Drizzle lettuce with vegetable oil. Sprinkle with salt and pepper (if desired, adjust seasonings according to your own, or your guests, tastes.). Next evenly layer green pepper rings, onion rings, and tomato. On top of this, evenly layer cheeses, followed by hem, bologna, salami, and P & P loaf. Top with remaining bread and slice into hand-sized servings. Serves 8 to 10.

Italian Grinder

½ lb roast beef, sliced

½ lb salami, sliced

1 ½ cups pepperocini or marinated roasted peppers

1 small can B & B mushrooms

1 cup mozzarella cheese, shredded

2 TBLS grated parmesan cheese

1 ½ cups spaghetti sauce

2 large sub or hero rolls, cut in half horizontally

Pre-heat oven to 425 degrees. Evenly spread equal portions of spaghetti sauce on bottoms of rolls. Layer equal portions of peppers, salami and roast beef. Sprinkle with mozzarella cheese. Layer mushrooms on top of cheese and sprinkle with parmesan cheese. Place on a baking sheet and bake 5 to 7 minutes, or until cheese melts. Cover with roll tops and bake 2 to 3 minutes longer. Serves 2.

*Sausage, Pepper & Onion Hero

4 links, sweet or hot Italian sausage

1 green bell pepper, seeded and sliced into thin strips

1 yellow onion, halved and sliced

½ cup mozzarella cheese, shredded

1 cup pizza sauce

2 TBLS olive oil

2 hero rolls, tops slit, but not all the way through

Pre-heat oven to 450 degrees. In a large skillet, cook peppers and onions in olive oil until peppers are very soft, and onions are transparent. Drain and set aside. Place sausages in skillet, cover and cook on medium heat for 8 eight minutes. Place peppers and onions back in pan, and cook with sausages, stirring constantly, 5 more minutes. Place rolls on baking sheet. Put two sausages in each roll, and cover with peppers and onions. Drizzle sauce over peppers and onions and sprinkle with equal amounts of cheese. Bake for 5 to 7 minutes. Serves 2.

*Nancy’s Sausage Patty with Peppers and Onions

2 sweet Italian sausage patties

½ sweet onion, sliced

½ Green pepper, sliced

2 TBLS olive oil

1//2 tsp salt

½ tsp black pepper

2 hamburger buns or Italian hard rolls

In a skillet, cook sausage patties until browned and juicy. While sausage is cooking, in a separate skillet, heat olive oil. Add peppers and onions, sprinkle with salt and pepper, and cook until onions are transparent and peppers are very soft, stirring constantly. Drain well. Place sausage patty on bottom half of roll and top with peppers and onions. Serves 2.

Sloppy Joes

1 lb lean ground

beef

½ tsp salt

1/3 cup Heinz 57 sauce

½ cup ketchup

2 tsp onion powder

6 hamburger buns

In a large skillet, brown ground beef. Drain. Stir in sauce, ketchup and onion powder. Cook, stirring, until heated through. Serve on buns, either open face style or as a sandwich. Serves 4 to 6.

Chop House: Plenty of Pork Chop Recipes

2010-02-14T16:22:00.000-08:00

Nancy’s Boneless Stuffed Pork Chops

2 extra thick boneless pork chops

salt & pepper or Mrs. Dash Table Blend, to taste

2 cups plain dry bread crumbs for stuffing

1 small sweet or yellow onion, chopped

2 TBLS butter or margarine

1 tsp ground sage

1 medium egg

2 to 3 TBLS chicken broth or water (add more if too dry)

Pre-heat oven to 350 degrees. Melt butter in a small skillet. Cook onions until soft. In a bowl, combine stuffing with onions, sage, egg and broth or water, blending well. Meanwhile, slice chops lengthwise down the middle, taking care not to cut all the way through. Stuff chops with equal amounts of the sage & onion stuffing, and secure with toothpicks. Sprinkle both sides of chops with salt and pepper or Mrs. Dash. Place in a lightly brush a baking pan with vegetable oil, or a light coating of cooking spray. Bake for 45 to 55 minutes. Do not allow to overcook, as stuffing will become too dry. Serves 2.

New England Stuffed Pork Chops

4 thick boneless pork chops

½ tsp onion powder

½ tsp each, salt & pepper

2 cups fresh sauerkraut, drained (can sub. rinsed canned sauerkraut)

1 medium Macintosh apple, cored and chopped

1 TBLS dark brown sugar

¼ tsp dry mustard

4 slices spiced apples (optional)

Pre-heat oven to 350 degrees. Cut a slit in pork chops to create a pocket. Sprinkle both sides of chops with salt and pepper. Set aside. In a bowl, combine remaining ingredients, blending well. Stuff sauerkraut mixture into pockets in chops and secure with toothpicks. Place chops in a lightly oiled baking pan. If desired, top each slice with a spiced apple. Cover with aluminum foil. Bake for 30 minutes. Uncover, and continue baking for an additional 20 to 25 minutes, or until chops are nicely browned. Serves 4.

June's Pork Chops Diablo

6 bone-in pork chops

¾ tsp salt

½ tsp black pepper

1 to 2 TBLS vegetable oil

6 green pepper rings (optional)

2 8 oz. cans tomato sauce

½ cup water

½ cup sweet or yellow onions, diced

2 TBLS brown sugar

1 tsp spicy brown or yellow mustard

1 tsp bottled hot sauce (optional)

Pre-heat oven to 350 degrees. Heat oil in a large skillet. Sprinkle chops with salt and pepper, and brown in hot oil. Drain off fat. Place chops in a lightly oiled baking pan. If desired, top each chop with a green pepper ring. In a saucepan, combine remaining ingredients, blending well. Heat to boiling. Reduce heat to low and simmer, stirring, for 8 minutes. Pour over chops and bake for 1 hour, or until chops are tender. Serves 4 to 6.

Pork Chop Casserole

4 lean pork chops

2 large white potatoes, sliced

½ TBLS onion powder

1/2 tsp each, slat & pepper (can sub. Mrs. Dash)

1 can condensed cream of mushroom soup

Pre-heat oven to 350 degrees. Lay chops in a casserole or baking pan. Cover with potatoes and sprinkle with seasonings. Pour soup over potatoes and meat. Cover and bake for 1 hour and 15 minutes. Serves 3 to 4.

German Style Chops with Cabbage

4 thick bone-in pork chops

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

1 can condensed cream of celery soup

¼ cup whole or 2% milk

½ cup yellow onion, chopped

¾ tsp caraway seed

1 bay leaf

½ tsp cider vinegar

1 tsp granulated sugar

1 small head red cabbage, cut into 4 wedges (can sub. green cabbage)

4 large carrots, peeled, halved and quartered

Season chops with salt and pepper. Heat oil in a Dutch oven. Brown chops in oil. Drain off fat. Stir in soup, milk, onions, caraway seed, bay leaf, vinegar and sugar. Return pork chops to Dutch oven. Cover and simmer on low heat for 20 to 25 minutes. Add carrots and cabbage replace lid and continue cooking for 20 longer, stirring occasionally. Uncover and cook, stirring for about 5 minutes more. Remove bay leaf. Spoon sauce over cabbage and chops before serving. Serves 4.

Pork Chops L'Orange

2 lbs thick boneless pork chops

1 tsp Mrs. Dash Lemon Pepper (or any brand) seasoning (can sub. black pepper)

2 TBLS all-purpose flour

1 orange, sliced very thin

½ cup orange juice (with pulp, if available)

!/4 to ½ tsp ground cinnamon

Pre-heat oven to 350 degrees. Lightly oil or spray a casserole dish or baking pan. Sprinkle both sides of chops with lemon pepper and dust with flour. Place in baking pan and arrange orange slices over top. Pour juice over chops and lightly sprinkle cinnamon over them. Cover with foil and bake for 1 to 1 ½ hours. Serves 4 to 6.

Nancy’s American Chop Suey

2 small boneless thin cut pork chops, or, 2 small pork cube steaks, sliced into ½ inch wide strips

½ (8 oz.) package medium egg noodles, cooked

1 medium onion, sliced

1 ½ T BLS butter or margarine

½ tsp black pepper

2 ½ TBLS teriyaki sauce

Crispy rice noodles (optional)

In a hot skillet, melt butter. and black pepper. Add onions and cook until soft. Drain off most of butter. Stir in pork and cook over medium heat, stirring, until pork is grey. Stir in noodles and sauce, and continue to cook until pork is tender and noodles are heated through. If desired, top with crispy noodles. Serves 2 to 4.

Pork Chops with Linguini

6 pork chops, (not boneless), cut about ¾ inches thick

1 lb package linguini, cooked according to package directions

2 TBLS vegetable oil

1 ½ tsp salt

¾ tsp black pepper

¼ TBLS onion powder

1 tsp garlic powder

1 ¾ cups ketchup

½ cup cider vinegar

2 TBLS light brown sugar

½ tsp Worcestershire sauce

1/3 cup water

Pre-heat oven to 350 degrees. Cook pasta. While pasta is cooking, Brown chops in oil in a large skillet. Layer cooked spaghetti in the bottom of a large roasting pan. Place chops on top and sprinkle with salt and pepper. In a saucepan, stir together remaining ingredients. Heat for 5 minutes, stirring. Pour sauce over pasta and pork chops. Bake, covered, for 1 hour to 1 hour 15 minutes. Serves 4 to 6.

One-dish Ground Beef Skillet Recipes

2010-02-12T13:52:00.000-08:00

Nancy's Macaroni Goulash (aka: Macaroni & Beef)

1 lb ground beef

1 medium onion, chopped

½ cup green pepper, seeded and chopped

3 ½ cups canned whole tomatoes, cut into pieces, with juice from can

1 cup tomato sauce

2 cups elbow macaroni

2 TBLS granulated sugar

2 tsp salt

In a Dutch oven, lightly brown ground beef. Drain. Add onion and green pepper. Continue cooking until vegetables are tender. Stir in remaining ingredients. Cover and simmer 15 to 20 minutes, or until macaroni is tender. Serves 4 to 6.

June’s Shells & Beef

1 lb ground beef

1 TBLS oil

1 small can baby or regular peas, drained

1 small can Contadina tomato paste

1 15 ½ oz. can Hunt’s tomato sauce

2 ½ tsp onion powder

1 ½ tsp garlic powder

½ box shell pasta (about 8 oz.), cooked (can sub. macaroni or wide noodles)

Cook elbows in boiling salted water until tender. Set aside. Meanwhile, Brown ground beef in oil. Stir in elbows and remaining ingredients. Simmer over medium-low heat for 20 minutes, or until heated through. Serves 4 to 6.

Nancy’s Cheeseburger Macaroni Skillet

1 lb ground beef

1 small yellow onion, chopped

1/3 cup ketchup

1 Tbls prepared yellow mustard

1 box macaroni and cheese

1 can diced tomatoes, with juice

Prepare macaroni and cheese according to package directions. Set aside. In a skillet, brown beef with onion. Drain. Stir in macaroni and cheese, plus remaining ingredients. Simmer for 15 to 20 minutes, or until heated through. Serves 4 to 6.

June's Beef, Tomato & Macaroni Medley

(This recipe dates from 1964)

1 ½ lbs ground beef

2 TBLS butter, or bacon drippings (can sub. margarine)

1 cup water or leftover cooking liquid from fresh carrots, corn or peas

2 ½ cups canned tomatoes, cut up, without liquid

8 oz. elbow macaroni, cooked until tender.

½ tsp salt

In a skillet, slowly heat the meat in butter, stirring frequently, until the meat is gray in color. Add water, cover and simmer for 20 minutes over low heat. Stir in tomatoes, macaroni and salt and continue simmering for 15 to 20 minutes longer, or until liquid reaches the consistency of gravy. Serves 4 to 6.

Beef Skillet Supper

1 lb ground beef

1 1/2 TBLS onion powder

1 TBLS vegetable oil

2 cups hot water

1 15 ½ oz can diced tomatoes

1 small can whole kernel corn, or cut greenbeans, or peas, drained

¼ cup ketchup or Heinz 57 sauce

1 tsp granulated sugar

1/8 tsp black pepper

1 cup elbow macaroni, cooked

In a skillet, sprinkle beef with onion powder and brown in oil. Drain off fat. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Serves 4 to 6.

Yum-Yum Skillet Supper

1 lb ground beef

1 small yellow onion, chopped

1 can condensed chicken gumbo soup

2 TBLS ketchup

2 TBLS yellow mustard

1 tsp Worcestershire sauce

½4 tsp each, salt and pepper

1 package Success white rice (or any brand white rice), cooked

Cook rice according to package directions. Meanwhile, in a large skillet, cook beef with onions, until lightly browned. Stir in soup, ketchup, mustard, Worcestershire, salt and pepper. Simmer over medium-low heat for 10 minutes, or until well-heated. Spoon over individual portions of rice. Serves 4. (Don’t like rice? May also be served over Hamburg buns.)

Italian Night: Spaghetti & other recipes

2010-02-09T22:09:00.000-08:00

June’s Spaghetti with Meat sauce

1 lb ground chuck

1 can tomato paste

1 16 oz. can tomato sauce

2 tsp onion powder

1 tsp garlic powder

1 tsp oregano

1 package Mueller’s (or your favorite brand) spaghetti

Grated dried parmesian cheese and/or red pepper flakes (optional)

In a large skillet, brown ground beef. Drain off fat. While browning meat, cook pasta according to directions on package. Stir tomato paste, sauce, onion powder, garlic powder and oregano into meat. Cover and simmer over low heat, for 15 to 20 minutes. When pasta is done, briefly rinse and cold water and drain. Place pasta on plates and spoon sauce over it. If desired, before serving, top with grated cheese and/or dried red pepper flakes. Serves 4 to 6.

June's Spaghetti Bolognese

½ lb lean ground beef

½ lb ground sweet Italian sausage

1 cup yellow onion, chopped

1 clove garlic, minced

5 cups crushed tomatoes

1 small can tomato paste

1 tsp dried basil

1 tsp oregano

1 tsp granulated sugar

1 bay leaf

4 to 6 servings hot cooked vermicelli or thin spaghetti

grated parmesan cheese (optional)

red pepper flakes (optional)

In a deep skillet or Dutch oven, brown meats with onion and garlic. Drain off fat. Stir in crushed tomatoes, tomato paste, seasonings and bay leaf. Cover and simmer over low heat for 30 to 35 minutes, stirring occasionally. Discard bay leaf. Spoon sauce over cooked pasta and, if desired, sprinkle cheese and/or red pepper over the top of each serving. Serves 4 to 6

Nancy's Creamy Spaghetti Bolognese

1/2 pound ground pork or veal

1/2 pound ground beef

Salt and black pepper, to taste

1 medium carrot, peeled and diced

2 small cloves garlic, minced

1 medium yellow onion, diced

2 Tablespoons olive oil or butter

1 15.5 ounce can pureed tomatoes

1 can tomato paste

1 Tablespoon Worcestershire sauce

1/4 cup soft cream cheese (optional)

1 package capellini pasta

In a small skillet, heat oil or butter. Saute onions and carrots, until soft. Add garlic and continue to saute for 1 minute. Drain off oil or butter fat. In a seprate skillet, season meat to suit your own taste, and brown beef and pork, cooking until well crumbled. Stir in sauteed vegetables, pureed tomatoes, tomato paste and Worcestershire sauce. Bring to a boil, then reduce heat to simmer. Cover and simmer for 10 min. Stir in cream cheese until melted and thoroughly blended with sauce, and continue to simmer for 5 min. longer. (If not using cheese, just simmer for 15 min.)

In a large pot, while sauce is simmering, bring pasta to a boil in salted water with a few drops of oil added to it. Cook until firm and tender. Drain and rinse briefly under cold water. Serve sauce over spaghetti. 4 to 6 servings.

June's Sausage & Peppers with Pasta

2 lbs mild or hot Italian sausage, cut in 2 inch pieces, cooked

2 cups Spanish or Bermuda onion, quartered and sliced

3 cups green peppers, seeded and sliced into half-inch strips

1 1/2 cups marinara sauce

1 tsp each, oregano and basil

1 lb elbows, spaghetti, shells or other type pasta

Sausage can be quickly cooked in the microwave by placing in a baking dish covered with paper towels and microwaving on high power for about 8 minutes (cooking times vary with oven types), moving sausage once or twice to allow for even cooking. Spoon 4 tablespoons of the sausage juice into a skillet. Cook pepper and onion in juice until soft. (Can sub. olive oil). Stir in meat, sauces and seasonings. Simmer, covered, over low heat for 15 to 25 minutes, stirring once or twice. Toss sauce with pasta and serve. Serves 4 to 6.

Porkupine Meatballs

1 lb ground beef

1 ½ cups Minute Rice

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

1 tsp oregano

2 tsp onion powder

1 can condensed tomato soup

¼ cup water

In a bowl, gently mix together beef with rice, salt and pepper. In a separate bowl, blend tomato soup with water, oregano and onion powder. With the palm of hand, shape meat into uniform size meatballs. Heat oil in skillet and brown meatballs. Reduce heat. Pour tomato soup mixture over meatballs, cover and simmer over low heat for 30 to 35 minutes. Serve with your favorite pasta and a tossed green salad, or, serve with green vegetable and fresh mashed potatoes. Serves 4 to 6.

Tagliarini

1 lb lean ground beef

2 medium yellow onions, chopped

2 small green bell peppers, chopped

2 16 ½ oz. cans, diced tomatoes

1 small can, pitted black olives, sliced

1 15 ½ oz can, cut green beans, OR whole kernel corn, drained

1 tsp garlic powder

1 small can, tomato sauce

1 tsp dried oregano

½ tsp dried basil

¼ pound mild cheddar cheese cubed

¼ lb Pepperoni cheese, or American cheese, sliced

½ package wide egg noodles

In a dutch oven, brown ground beef with onions and peppers, until vegetables are soft. Drain. Stir in tomatoes, olives, green beans or corn and garlic powder. While meat is cooking, cook noodles according to package directions. Briefly rinse in cold water and drain.

Pre-heat oven to 350 degrees.

Stir noodles and cubed cheese into meat. Turn meat mixture into a large greased casserole dish. Pour tomato sauce into a small bowl. Stir in oregano and basil, until well-blended. Pour half the sauce over the meat. Lay cheese slices over top the sauce/meat, and top cheese with remaining sauce. Bake for 40 to 45 minutes. Serves 4 to 6.

Veal Parmigana

1 lb veal, sliced into 8 pieces, 1/8 inch thick

1 medium yellow onion, chopped

1 clove garlic, crushed

1 TBLS olive oil—plus 5 TBLS

1 1 lb can whole tomatoes

1 8 oz. can tomato sauce

1 ¼ tsp salt

¼ tsp black pepper

½ tsp oregano

¼ tsp dried basil

1 medium egg, slightly beaten

1/3 cup fine dry Italian seasoned or plain bread crumbs

2/3 cup grated parmesan cheese

½ lb part-skim mozzarella cheese, sliced thin

½ cup chopped parsley (optional)

Pre-heat oven to 350 degrees. Heat oil in a 2 qt. saucepan. Cook onion and garlic in1 TBLS of oil, until onion is soft. Stir in tomatoes, tomato sauce, salt, pepper, oregano and basil. Simmer over low heat, stirring occasionally, for 30 minutes. Meanwhile, Mix parmesan cheese with bread crumbs until thoroughly blended. Dip veal slices in beaten egg and coat with crumb mixture. Heat 5 TBLS of oil in a separate skillet. Carefully add veal to skillet and cook until both sides are richly brown and tender. Remove and drain. Arrange veal in a 12” X 7 ½ “ X 2” baking pan. Cover with 2/3 of the tomato mixture. Arrange mozzarella slices on top and sprinkle with parsley, if desired. Bake for Bake for 30 to 35 minutes. If desired, serve with pasta mixed with garlic, olive oil and parmesan cheese and a tossed green salad. Serves 4 to 6.

June's Stuffed Veal Peppers

8 medium green peppers, seeded and halved lengthwise

Approx. 2 lbs ground veal (about 2 oz. less than 2 lbs. works best)

1 large egg

1 small yellow onion, chopped

1 individual packet, instant beef broth

1/8 tsp black pepper

dash, garlic powder

dash, oregano

6 oz. tomato sauce-, divided

Shredded mozzerella cheese (optional)

Wash green pepper halves. Pre-heat oven to 350 degrees. In a bowl, gently blend together veal, egg, onion, instant broth, black pepper, garlic powder and oregano. Blend in 2 oz. of the tomato sauce. Pile meat mixture lightly into peppers. Arrange peppers in a lightly greased baking dish. Pour remaining tomato sauce over peppers. If desired, top with a small amount of shredded cheese. Cover tightly with aluminum foil and bake for 1 hour. If using cheese, remove foil 10 min. before taking eppers out of oven. Serves 4 to 8.

Classic Chicken Dinners: American chicken recipes

2010-02-07T19:54:00.000-08:00

Nancy's Fabulous Fifties BBQ Chicken Legs

Approx. 1 to 1 ½ lbs, chicken legs (and/or thighs)

½ tsp salt

3 cups catsup

1 ½ cups Coke Classic

1 tsp Worcestershire sauce

1 small yellow onion, finely diced

Place chicken pieces in a dutch oven. In a bowl, stir in remaining ingredients, until well-blended. Pour over chicken. Cover and cook over medium-low heat, for 1 hour. Reduce heat to lowest setting, and continue to simmer, covered, for 30 minutes more, or until sauce is nice and thick. Serves 4

Broccoli-Cheese Chicken

4 boneless skinless chicken breasts

1 can condensed broccoli-cheese soup

1 ½ cups frozen chopped broccoli, thawed

1/2 cup buttered bread crumbs

Pre-heat oven to 350 degrees. In a large skillet, brown chicken in a little oil or melted butter or margarine. Remove chicken. Place in a baking pan. Sprinkle chopped broccoli over chicken and pour soup over broccoli. Top with buttered bread crumbs and bake, uncovered, for 35 to 40 minutes, or until chicken is tender and crumbs are golden brown. Serves 4.

Nancy’s Garlic-Ranch Chicken

4 boneless skinless chicken breast halves (can sub. chicken leg quarters)

2 cups sour cream ranch or buttermilk ranch bottled salad dressing

1 clove garlic, finely minced

2 TBLS olive oil

In a large skillet, brown chicken with garlic in oil. Remove garlic and set aside. Drain off fat from skillet. Sprinkle garlic over chicken and generously pour dressing over each breast. Cover and simmer over low heat for 20 to 30 minutes, or until chicken is tender. Serves 4.

.
Nancy’s Chicken Ada Lee

8 to 10 boneless skinless chicken tenders

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

2 TBLS butter or margarine

3 TBLS sweet or yellow onion, finely chopped

Juice from half a lemon

3 TBLS fresh apple cider

3 TBLS fresh parsley, finely chopped

2 tsp honey

Sprinkle chicken with salt and pepper. Heat oil and butter together in a large skillet, stirring to blend well.. Cook chicken over high heat, about 5 to 6 minutes per side. Remove to a warm place. Whisk in remaining ingredients, and heat, stirring, for about 15 to 20 seconds. Serve immediately over chicken. Serves 4 to 6.

Great-Aunt Carrie's Chicken Pot Pie

1 small to medium stewing hen

2 bay leaves

½ onion

1 stalk celery, with leaves

2 cups corn, cut fresh from the cob (can sub. a large can of tinned corn, drained)

¼ cup yellow onion, chopped

1 hard-boiled egg, chopped

½ cup pimento, diced

1 cup cooked potato, peeled and diced

1 cup frozen peas, thawed

1/2 tsp salt

1/4 tsp black pepper

1 cup of chicken gravy (jar or can)

2 ready-made pie crusts (or use your own recipe)

Remove heart and gizzards from hen, and rinse cavity. Place in a large stock pot and cover with water. Add bay leaves, ½ onion, and the celery stalk, and bring to a boil. Reduce heat to low, and simmer, covered, for 2 hours, or until meat is ready to fall off the bones. Skim off fat. Remove chicken to refrigerator to cool. When cooled sufficiently to handle, remove meat from bones, being very careful to avoid retaining any bone in the meat. Set aside

Pre-heat the over to 450 degrees.

Cut up meat into bite-size pieces. In a bowl, combine meat with chopped onion, corn, egg, pimento, peas, potato, salt, pepper and gravy. Cover the bottom of a deep pie dish with one crust. Pour chicken-gravy mixture into the pie dish, and place the second crust on top, fluting the edges. Bake for 30 to 40 minutes, or until crust turns a nice golden brown. Serves 4 to 6.

Nancy's Friday Night Chicken & Biscuit Supper

3 cups cooked leftover chicken, shredded

2 cans or jars of chicken gravy

1 small can peas, drained, or, 1 1/2 cups frozen mixed vegetables, thawed.

2 tsp onion powder

1 package refrigerated biscuit dough

In a large saucepan, thoroughly combine gravy with chicken, peas and onion powder. Cook over low heat, covered, for about 20 to 25 minutes, stirring occasionally. While gravy mixture is cooking, prepare biscuits according to package directions. Serve chicken and gravy over baked biscuits. Serves 4

Chicken Around the World: Chicken recipes with an international flavor

2010-02-07T19:37:00.000-08:00

June's Chicken Marengo

1 2 ½ to 3 lb. frying chicken, cut up into serving pieces

¼ cup all-purpose flour

1 tsp salt

¼ tsp black pepper (can sub. Italian style Mrs. Dash for S&P)

2 TBLS vegetable oil

1 clove garlic, crushed

1 beef bouillon cube

½ cup hot water

1 cup onions, chopped

1 small can B & B mushrooms

1 15 oz. can tomato sauce

In a large bowl, combine four with salt and pepper (or Mrs. Dash) until well-blended. Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides. Stir in garlic and onions. Meanwhile, add bouillon cube to hot water. Stir into skillet, along with mushrooms. Mix oregano with tomato sauce and pour over chicken. Cover and simmer over low heat for 30 to 40 minutes, or until chicken is tender. Serves 3 to 4.

Asian BBQ Chicken

1 frying hen, cut up into serving pieces, with skin removed

6 oz. sparkling mineral water or club soda (or can sub. diet ginger ale)

2 TBLS teriyaki sauce

2 tsp garlic powder

1 tsp onion powder

¼ tsp red pepper sauce (optional)

In a bowl, combine mineral water with teriyaki sauce, garlic powder, onion powder and red pepper sauce, blending well. Add chicken pieces, cover and refrigerate overnight. Pre-heat oven to 350 degrees (if grilling, cook over low heat or low flame). In oven, arrange chicken in a large baking pan. and bake for 1 hour and 15 minutes, basting occasionally. Serves 4 to 6.

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Nancy’s Slow Cooker Cherried Chicken with Couscous

1 1 to 1 1 ½ lb package of boneless, skinless chicken thighs (or, if using boned chicken, remove skin and excess fat from chicken, before cooking)

2 Tablespoons olive or vegetable oil

Black pepper or garlic-pepper seasoning, to taste

1 can cherry pie filling

1 tsp salt

1 box plain or mildly flavoured couscous

1 box Green Giant frozen brussell sprouts in butter sauce (optional)

Heat oil in a skillet. Season chicken with black pepper, to taste. Brown chicken on both sides. Remove from skillet. Place chicken in slow cooker. Sprinkle with salt. Pour cherry pie filling over the top, and cook on either, high setting for 5 to 6 hours, or low for 8 to 10 hours. Before removing chicken, cook couscous according to package directions. Prepare brussell sprouts. Serve chicken over hot couscous, with brussell sprouts on the side. Serves 4. *(Chicken can also be made in a covered dutch oven, simmered over very low heat for 30 to 45 min.)

Chicken L’Orange

4 chicken breasts, with skin on

¼ cup flour,

¼ tsp each, salt and pepper

3 Tbls butter or margarine

1 peel from a small orange

½ cup chicken broth or water

3 Tbls orange juice

¼ tsp dry mustard

¼ cup light brown sugar

Pre-heat oven to 350 degrees. Lightly dust both sides of chicken with flour. Thoroughly grease a shallow casserole dish or small baking pan. Place chicken in dish, skin-side up, and season with equal amounts of salt and pepper. Dot the skin of the chicken with the butter. Bake for 30 minutes.

While chicken is baking, scrape away the white fibery pulp from the inside of the orange rind. Next, slice the rind into long, narrow strips. In a saucepan, combine the rind with the remaining ingredients, and cook, stirring, until the rind is tender and transparent. Pour over chicken, and continue baking for 25 to 30 minutes longer. Serves 4.

Nancy's Easy Chicken Curry

1 package whole chicken, cut into serving pieces

1 can cream of chicken soup

½ tsp curry powder

½ tsp onion powder

dash, salt and pepper

4 to 6 servings, hot cooked rice (plain white or pilaf)–(best if cooked in chicken broth, instead of water, but you can make it any way you want) In a bowl, mix the soup with the seasonings. Pre-heat oven to 350 degrees. Place chicken in a large baking dish and bake for 50 to 55 minutes, or until chicken is tender. While chicken is baking, cook rice. Serve chicken over beds rice. Serves 4.

Chicken-Tortilla Pie

1 Spanish or Bermuda onion, chopped

2 Tbls green chilies, chopped

2 Tbls butter, margarine or bacon fat

¼ cup heavy cream

1 cup diced tomatoes or mild salsa

½ tsp chili powder

2 cups cooked leftover chicken (or turkey), diced

6 to 8 flour or corn tortillias,

¼ cup vegetable oil

1 cup mild cheddar, monterey jack or taco cheese, shredded

In a deep skilled, fry tortillias until crisp. Remove from heat and set aside. Remove oil from pan and wipe dry. Place butter in skillet and saute onion with chilies, until onion is soft. Reduce heat to low. Slowly stir in cream. chicken, chili powder and tomatoes or salsa, until well-blended. Stir in ¼ cup of the cheese, until cheese is melted, and sauce is thickened slightly.

Pre-heat oven to 350 degrees.

In a greased shallow casserole or baking pan, Place a layer of the fried tortillas, then, spread chicken mixture over it. Cover top with remaining tortillas–breaking tortillas up if they don’t fit. Sprinkle top of tortillas with remaining cheese, and bake for 25 to 30 minutes. Serves 4 to 6.

Vintage pudding recipes

2010-02-07T15:01:00.000-08:00

Great-Gran's Custard recipe

(This is one of my family's oldest recipes, dating before the Great Depression)

3 eggs, well beaten

3 cups whole milk

1/3 cup granulated sugar

½ tsp salt

¾ tsp vanilla extract

Pre-heat oven to 350 degrees. In a bowl, combine all ingredients until well blended. Bake in a custard dish for 30 to 35 minutes, or until center is firm.

1970's Frozen Pudding Treat

1 package chocolate, butterscotch or pistachio instant pudding

1 ½ cups milk

2 cups Cool Whip

Chocolate syrup (optional)

4 to 6 dollops Cool Whip (optional)

In a bowl prepare pudding with 1 ½ cups milk. Stir in Cool Whip. Pour into individual plastic cups or bowls and freeze for about 4 hours, or until firm. If desired, top with drizzles of chocolate syrup and dollops of Cool Whip. Serves 4 to 6.

Bread Pudding for Two

1 cup fresh baked bread crumbs

2 cups milk

2 eggs. slightly beaten

4 TBLS granulated sugar

¼ tsp ground cinnamon

¼ tsp nutmeg

Pre-heat oven to 350 degrees. In a bowl, soak bread crumbs in milk for 20 minutes Stir in eggs, sugar and spices. Grease a casserole dish with butter or margarine. Pour contents of bowl into dish and bake for 40 to 55 minutes, or until a knife inserted in center comes out clean. Serves 2–or one if you’re really into bread pudding.

Great-gran's Rice Pudding

¼ cup uncooked white rice

4 cups whole milk

¼ tsp salt

1/3 cup granulated sugar

½ tsp vanilla extract

Rind from 1 lemon, grated

Pre-heat oven to lowest setting, about 275 degrees. In a large bowl, mix all ingredients together, until well blended. Pour into a well-buttered baking pan. Stirring occasionally, bake for 2 ½ to 3 hours, or until center is firm.

Gran's Chocolate Scrummy

1 cup flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons cocoa powder
2 teaspoons baking powder
½ cup chopped walnuts
½ cup whole milk
2 tablespoons melted butter or margarine
1 teaspoon vanilla extract
½ cup brown sugar
½ cup white sugar
2 tablespoons cocoa powder
1 cup cold water

Pre-heat oven to 350 F degrees

In a mixing bowl, mix together the flour, sugar, salt, cocoa, baking powder, walnuts, milk, butter, and vanilla. Spread evenly into a square greased baking pan.

In a seperate bowl, mix together the brown sugar, white sugar, and cocoa powder and sprinkle over batter in pan. Pour the cold water over the top of the mixure you just sprinkled in the pan, then Bake for 45 minutes. Serve hot or cold, garnished with sweet whipped cream or ice cream, if desired.

June's Banana Pudding

1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons cornstarch
2 cups whole milk
1 teaspoon vanilla
3-4 ripe bananas, sliced
Nabisco 'Nilla vanilla wafer cookies

In a large saucepan, mix together sugar and eggs. Stir in salt, cornstarch and milk.Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat. Sir in vanilla extract until well blended. Cover and chill for one hour. Before serving, add pudding and Nilla' wafers to the serving bowl, in layers...first, a layer of vanilla wafers, then a layer of pudding, etc., ending with pudding on top. If desired, garnish with dollops of sweet whipped cream.

Home Cookin': Pot roast & other beef recipes

2010-02-06T11:16:00.000-08:00

June’s Pot Roast

1 lb chuck roast

1 to 2 TBLS vegetable oil

1 small yellow onion, sliced

5 to 6 carrots, sliced ½ inch

3 medium to large potatoes, peeled and cubed

2 TBLS Worcestershire sauce

½ TBLS cider vinegar

2 tsp granulated sugar

4 to 5 whole cloves

2 small bay leaves or 1 large

water

In a Dutch oven, brown beef in a little hot vegetable oil. Drain off fat. Add enough water to cover, and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 to 1 ½ hours over very low heat. Serves 4 to 6.

Pot Roast Italiano

3 lb thick beef chuck roast

2 to 3 Tbls olive oil

½ tsp each, salt and pepper

1 8oz can tomato sauce

1 6oz can tomato paste

½ cup yellow onion, finely chopped

¼ cup green bell pepper, very finely chopped

2 tsp dried oregano

¾ tsp salt

2 cloves garlic, minced

1 tsp dried thyme, crushed

½ dried basil

1 package spaghetti

grated parmesan cheese (to taste)

Trim any excess fat from the sides of the roast. Sprinkle both sides with salt and pepper. Heat oil in a dutch oven, and brown both sides of meat. Drain off oil. Return meat to dutch oven. In a bowl, combine tomato sauce with tomato paste, onion, green pepper and seasonings, blending well. Pour this mixture over the meat.

Simmer meat, covered, over low heat, for 2 ½ to 3 hours, or until sauce thickens–skim off any excess fat before serving. In last half hour of cooking, remove meat and shred it, or cut into bite-sized chunks. Stir meat into sauce. During final stage of cooking, cook pasta according to package directions. Drain and briefly rinse in cold water. Serve sauce over hot, cooked pasta. Sprinkle with grated cheese. Serves 6 to 8 people.

Cape Cod Pot Roast with Baked Potatoes

1 3 to 4 lb. beef chuck roast

3 Tbls vegetable oil

½ tsp salt and pepper

1 cup cranberry-apple juice

2 cups fresh cranberries

2 whole cloves

½ tsp ground cinnamon

2 Tbls granulated sugar

1 Tbls cornstarch

¼ cup water

4 to 6 large baking (jacketed) potatoes

Season roast with salt and pepper. Heat oil in dutch over and brown roast on all sides. Remove meat and drain off oil. Return meat to pan. In a bowl, stir one cup of the cranberries with juice and other ingredients. Pour over roast. Cover roast with a tight-fitting lid and cook slowly, over low heat, for about three and a half hours, or until meat is nice and fork-tender. Add remaining cranberries and continue to cook for an additional 10 to 15 minutes, or until cranberries become tender. Boil the water and stir in the cornstarch until well-blended. Stir into roast liquid to until it thickens. Bake potatoes while roast is in its final stage of cooking. Serve thickened cranberry gravy over meat and potatoes. Serves 4 to 6

Nancy's Northeastern Pot Roast

1 1 ½ to 2 lb chuck roast

½ tsp salt

¼ tsp black pepper

1 ½ Tbls vegetable oil

¼ cup water

4 oz tomato sauce

1 ½ medium yellow onions, sliced

½ clove garlic, minced

1 Tbls. dark brown sugar, or molasses

1 tsp prepared yellow mustard

few drops, lemon juice

3 Tbls tomato catsup

3 Tbls cider vinegar

1 tsp Worcestershire sauce

2 whole cloves

Heat oil in a dutch oven. Rub salt and pepper over meat. Brown all sides of meat in the hot oil. Drain. Return meat to dutch oven. Add water, tomato sauce, onion and garlic. Cover and cook over low heat for one hour. In a bowl, combine remaining ingredients. Pour over meat, and continue cooking for one hour to one longer. Remove cloves before serving. Serves 4.

June's Braised Beef Cubes

1 lb lean beef, cut into 1 ½ inch cubes

2 vegetable or beef bouillon cubes

½ TBLS onion powder

2 TBLS cider vinegar

2 small bay leaves

½ tsp each, salt and pepper

Bottled horseradish sauce (to taste)

Place all ingredients, except horseradish, in a pot with a tight-fitting lid. Add enough water to just cover meat. Simmer, covered, over lowest heat setting for about 1 ½ to 2 hours. (Add more water if needed.) Drain well and top with tiny
dollops of horseradish. Serves 4 to 6.

Savory Rump Roast

3 lb beef rump roast

1 cup all-purpose flour

1 tsp each, salt and pepper

3 Tbls vegetable oil

2 Bermuda or Spanish onions, quartered and sliced

2 Tbls prepared yellow mustard

1 tsp celery seed

½ tsp dried thyme, crushed

½ can, condensed tomato soup

3 Tbls water

In a small bowl, combine salt and pepper with the flour. Dredge meat in flour. Heat oil in a deep skillet, and brown meat on all sides. Remove meat, but do not drain off oil. If not using a non-stick pan, spray bottom of dutch oven with a very light coating of cooking spray–or lightly grease with butter or margarine, to prevent meat from sticking. Place meat in a dutch oven, and brown onions in the oil used for the meat. Remove onions and place in a bowl. Stir in remaining ingredients, until well-blended. Pour this mixture over the meat, and simmer over lowest possible heat, for 2 ½ to 3 hours, or until meat is fork-tender. Serves 4 to 6.

Slow Cooker Vegetable-Topped Rump Roast

2 TBLS all-purpose flour

½ tsp salt

¼ tsp black pepper

2 lbs. boneless beef rump roast, rolled and tied

2 TBLS vegetable oil

12 baby potatoes, peeled

6 carrots, peeled, halved and cut into quarters

1 cup yellow onions, sliced

1 can condensed vegetable-beef soup

¼ cup water

1 bay leaf

½ tsp dried thyme, crumbled

In a bowl, blend together flour, salt and pepper. Coat entire roast with flour mixture. In a large, deep skillet, carefully brown all sides of roast in hot oil. Place vegetables in the bottom of a slow cooker. Set roast on top of vegetables. In another bowl, combine soup with water and seasonings, blending well. Pour over meat. Cover and cook on low for 10 to 12 hours. Discard bay leaf and remove strings from roast before serving. Serves 4 to 6.

Nancy's Green Mountain Dutch Oven Roast

1 3 to 5 lb chuck roast

1 Tbsl prepared horseradish (optional)

1 small yellow onion, peeled, halved, quartered and sliced into thin slivers

1 clove garlic, peeled, and sliced into thin slivers

1 cup cider vinegar–or, for a slightly lighter flavor, champagne vinegar.

3 to 4 Tbls vegetable oil

2 cups strong black coffee

2 cups water

coarsely ground black pepper (can sub. regular black pepper)

Cut slits throughout the roast, and insert alternating slices of onion and garlic. Place beef in a deep baking pan or bowl, and pour vinegar over it. Refrigerate beef overnight. Discard vinegar, and place meat in a dutch oven. In a bowl, stir horseradish (if desired) into black coffee. Sprinkle roast with coarse black pepper. Heat oil in dutch oven and brown meat on all sides. Drain off excess oil. Pour coffee/horseradish mixture over roast. Add two cups water. Bring to a boil. Reduce heat to lowest setting, and simmer, covered, for 6 hours. If desired, you may add additional seasonings, such as salt and pepper, about 15 or 20 minutes before serving. Serves 4 to 6.

Gran’s Dutch Oven Roast with Baked Apples

1 ½ to 2 lb beef chuck roast

½ tsp each, salt and pepper

3 Tbls vegetable oil

1 cup water

¼ cup molasses

2 bay leaves

1 Tbls Worcestershire sauce

4 carrots, sliced

3 large potatoes, peeled and cubed

1 small yellow onion, sliced

BAKED APPLES:
4 red macintosh apples, cored, with skin left on

4 pats of butter or margarine

2 tsp cinnamon

4 tsp dark brown sugar

seedless raisins (optional)

Heat oil in a dutch oven. Sprinkle both sides of meat with salt and pepper. Brown meat in dutch oven. Drain off fat, and add water, molasses, bay leaves, Worcestershire and onions. Cover and cook for 1 ½ hours, over very low heat. Add carrots and potatoes, re-cover, and continue cooking for 30 to 45 minutes longer, or until vegetables are tender.

While roast is in its final stage of cooking, Pre-heat oven to 375 degrees. Place a tiny pat of butter inside the “hole” of each apple, and sprinkle each “hole’ with equal amounts of cinnamon and brown sugar. If desired, add a few raisins to this. Just before removing roast from dutch oven, bake apples in a greased, shallow casserole, for 10 to 20 minutes, or until skin is slightly browned, basting once during cooking. Serve apples alongside the chuck roast. Serves 4.

Nancy's Flatlander’s Beef Brisket

1 3-5 lb. beef brisket

2 TBLS vegetable oil

1 ½ tsp salt

½ tsp black pepper

1 large Bermuda or Spanish onion, sliced thin

3 to 4 cans Coca-Cola (add more for bigger cuts)

Heat oil in a Dutch oven or stock pot. Sprinkle beef with ½ tsp salt and ¼ tsp pepper, and brown in hot oil. Reduce heat. Pour in enough cola in to cover. Add onions and sprinkle beef with remaining salt and pepper. Bring to a boil. Immediately reduce heat to low. Simmer, covered, for 2 to 3 hours, or until meat is tender. Serves 4 to 6.

Traditional Corned Beef & Cabbage

3 lbs point cut corned beef brisket

3 cups water (Can add more if needed)

1 medium green cabbage, cut into eighths

4 large carrots, peeled, cut in half lengthwise, and quartered

4to 5 medium red potatoes, skin-on, or, medium yellow potatoes, peeled.

2 bay leaves

1 ½ tsp celery seed

¼ tsp mustard seed (optional)

In a Dutch oven or stock pot, place meat in water (to cover, add more if needed). Bring to a boil. Reduce heat. Add vegetables and simmer, covered, for 2 to 3 hours. Before Serving, skim off fat and remove bay leaves. Serves 4 .

More Comfort Food: Meatloaf Recipes

2010-02-05T08:58:00.000-08:00

Nancy’s Ketchup-Topped Meatloaf

1 ½ lbs ground beef

¼ cup 2% or whole milk

½ cup fine dry bread crumbs

1 packet dry onion soup mix

1 TBLS Worcestershire sauce

1 medium egg

Ketchup

Pre-heat oven to 350 degrees. In a large bowl, gently combine beef with bread crumbs, milk, soup mix, Worcestershire sauce and egg. Form into a loaf and place in a greased loaf pan. Top with any desired amount of ketchup. Bake for 45 to 50 minutes. Serves 4.

June’s Celery Soup Meatloaf

1 ½ lbs ground beef

1 medium egg

2 to 3 slices white bread, crumbled

1 TBLS onion powder

1 can condensed cream of celery soup, divided

Pre-heat oven to 350 degrees. In a bowl, gently combine meat with egg, bread and onion powder. Spread a thin layer of soup in the bottom of a greased loaf pan. Add a layer of meat mixture (about 1/3) on top. Spread that with another layer of soup and add another layer of meatloaf. Repeat once more layer. Top with remaining soup. Bake for 45 to 50 minutes. Serves 4

June’s Meatloaf w/ Piquant Sauce

1 ½ lbs. ground beef

1 cup white bread, torn into very small pieces

1 cup whole milk

2 medium eggs, beaten

½ TBLS onion powder

1 tsp salt

1/8 tsp black pepper

½ tsp ground sage

Pre-heat oven to 350 degrees. In a large bowl, soak bread in milk. Add eggs and seasonings, blending well. Gently blend in ground beef, until thoroughly mixed together. Form into loaf and place in a greased loaf pan. Pre-pare sauce as directed below, and spread on top of meatloaf. Bake for 45 to 50 minutes. Serves 4.

*Mom’s Meatloaf Piquant Sauce

3 TBLS brown sugar

¼ cup ketchup

1 tsp dry mustard

In a small bowl, combine all ingredients until well blended. (Also good over grilled or broiled hamburgers.)

Pizza-flavored Meatloaf Pie

1 ½ lbs ground veal

2 tsp onion powder

½ tsp garlic powder

1 cup tomato sauce

1 TBLS oregano

1 tsp salt

1/3 tsp black pepper

2 to 3 green pepper rings

½ small yellow onion, sliced

3 oz mozzarella cheese, shredded

Pre-heat oven to 425 degrees. In a bowl, gently mix together meat, garlic powder, onion powder, salt and pepper. Press meat into the bottom and sides of a greased pie plate. Bake for 15 minutes. Meanwhile, in a separate bowl, mix oregano with tomato sauce. Lay pepper rings on top of meat. Add a layer of sliced onions. Pour sauce over meat and sprinkle top with cheese. Continue baking for 20 to 25 minutes longer.

Chicken Italian Style: Recipes

2010-02-05T08:46:00.000-08:00

June's Chicken Cacciatore

1 3 ½ to 4 lb. fryer chicken, cut up into serving pieces

½ cup all-purpose flour

½ vegetable or olive oil

1 clove garlic, minced

1 cup yellow onion, finely chopped

1 green pepper, seeded and finely diced

1 16 oz. can crushed tomatoes

1 small can, tomato paste

1 8 to 10 oz. can sliced mushrooms, drained

2 tsp salt

¼ tsp black pepper

1 tsp oregano

4 to 6 servings hot cooked spaghetti

Wash chicken and pat dry with paper towels. Coat chicken with flour. Heat oil in skillet (if using an electric skillet, like mom did, turn temp. to 360 degrees). Brown chicken on all sides. Add remaining ingredients. Reduce heat to simmer, and cook, covered, for 1 hour to 1 hour 15 minutes, or until chicken is tender and juices run clear. Serve over spaghetti. Serves 4 to 6.

Parmesan Encrusted Chicken Breasts

4 boneless skinless chicken breasts

½ cup Helman’s Real Mayonnaise

¼ cup grated parmesan cheese

4 TBLS seasoned dry bread crumbs

¾ tsp garlic powder

Pre-heat oven to 425 degrees. In a bowl, combine cheese and garlic powder with mayonnaise. Spread over chicken breasts. Sprinkle with bread crumbs. Bake for 20 to 25 minutes. Serves 4.

Slow Cooker Chicken & Spaghetti

4 small boneless, skinless split chicken breasts

2 TBLS vegetable oil

salt and pepper

1 small can tomato paste

1 small (8 oz.) can tomato sauce

¼ cup chicken broth or water

3 cloves garlic, minced

2 tsp oregano

1 tsp granulated sugar

1 cup part-skim mozzarella, shredded

4 to 6 servings spaghetti, cooked

parmesan cheese, grated (optional)

In a large fry pan or electric skillet (set at 350 degrees), brown chicken in oil. Drain off fat. Sprinkle chicken liberally with salt and pepper. Transfer chicken to a medium to large size slow cooker. In a bowl, combine tomato paste, sauce, broth, garlic, oregano and sugar, until well blended. Pour over chicken. Cover and cook on low heat for 8 to 9 hours. Remove chicken and keep warm. Turn cooker to high and stir in mozzarella cheese. Re-cover slow cooker and continue heating until cheese melts. Place chicken over hot cooked pasta, spoon sauce over chicken and sprinkle with parmesan cheese, if desired. Serves 4.

Chicketti

3 cups cooked leftover chicken, coarsely cut up

1 can condensed cream of mushroom soup

1 can diced tomatoes, with juice

½ cup green pepper, seeded and diced

½ cup yellow onion, diced

2 TBLS butter or margarine

½ tsp each, salt and pepper

½ tsp garlic powder

4 to 6 servings spaghetti, cooked

Cook pasta according to package directions. Melt butter in a large skillet. Add peppers and onions and sprinkle with salt and pepper. Cook over medium heat, until peppers and onions are soft, but not browned. Stir in soup, chicken, tomatoes and garlic powder. Bring to a boil, stirring once. Reduce heat to low and simmer, covered, for 20 minutes. Toss with cooked spaghetti and serve. Serves 4 to 6.

Pizza, anyone? Pizza recipes

2010-02-02T15:32:00.000-08:00

European Style Pizza

1 pre-made pizza crust

1 1/2 cups crushed tomatoes

1 TBLS olive oil

1 cup mozzarella cheese

Pre-heat oven to 400 degrees. Place crust on pizza pan and drizzle olive oil over it. Evenly pour crushed tomatoes over crust, then sprinkle with cheese. Bake for 15 to 25 minutes, or until cheese is melted and crust is crispy. Serves 2 to 4.

Nancy’s Sausage Pizza

1 package link type pork breakfast sausage, sliced 1/2 inch thick

1 fresh or frozen pre-made pizza crust

1 jar pizza sauce

1 TBLS olive oil

1 tsp dried basil

1 tsp garlic powder

1 ½ cups part-skim mozzarella cheese

Pre-heat oven to 400 degrees. Place pizza crust on a baking sheet or pizza pan. drizzle with olive oil. Evenly spoon on pizza sauce, and sprinkle with basil and garlic powder. Layer sausage on top and sprinkle with cheese. Bake for 15 to 25 minutes, or until cheese is melted and crust is done baking. Serves 2 to 4.

Nancy’s “West Troy” Pizza

SAUCE:

28 oz can, crushed tomatoes

3oz can tomato paste

2 Tbls Romano cheese

2 Tbls parmesan cheese

1 ½ tsp dried oregano

1TBLS garlic powder, or, 3 tsp fresh garlic, minced

2 tsp black pepper

3 tsp granulated sugar

2 ½ tsp dried basil

In a bowl, whisk all ingredients together. Refridgerate for at least one hour before using.

Pre-heat oven to 400 degrees.

2 cups shreaded mozzerella

2 ½ cups Polish kilbasa sausage, sliced ½ inch

2 to 3 Tbls olive oil

½ tsp black pepper

¼ tsp salt

1 cup sweet or yellow onion, sliced thin

Ready-made pizza crust

Place pizza shell on a pizza pan or large baking sheet. In a skillet, season onions with salt and pepper, and cook in the olive oil, until soft. Drain and set aside. Remove sauce from fridge. Spoon evenly over the pizza shell. Top with onions and sliced Polish sausage. Sprinkle with shredded mozzarella. Bake for 15 to 20 minutes, or until cheese just barely starts to brown and meat is cooked. Serves 4 to 6.

Dieter's Pizza

1 oz (2 thin slices) fresh bread. toasted

1 cup roasted red peppers

2 1oz slices. part-skim mozzarella

½ tsp garlic powder

½ tsp oregano

Pre-heat oven to 375 degrees. Lay roasted peppers on bread slices. Top with cheese and sprinkle with garlic powder and oregano. Bake until cheese melts, about 5 to 7 minutes. One serving (can be doubled or more for two or for hors d’oueves.)

Nancy’s Pizza Bianca w/Broccoli & Smoked Salmon

2 tablespoons butter or olive oil

1 small yellow onion, diced

2 clove garlic, minced

1/4 cup heavy cream

Salt and freshly ground black pepper

1 1/2 cups ricotta cheese

2 tespoons dried orgeano

1 cup smoked salmon, finely chopped

1 cup frozen chopped broccolli, thawed

1/4 teaspoon salt

1 1/2 cups part-skim mozzerella cheese, shredded

1 Tablespoon parsley, finely chopped

2 small to medium sized pizza crusts

Pre-heat oven to to 400 degrees, Fahrenheit

In a large saucepan, melt butter over medium heat. Add onion and saute until soft and transparent, about five minutes--do not allow onion to brown! Add garlic, and continue to saute for one minute. Slowly stir in the cream, reduce heat slightly to medium-low, and continue to cook, stirring, until cream thickens, and sauce is slightly reduced--about 3 to 5 minutes. Remove sauce from heat, season with salt and pepper to suit your own taste.

Prepare crust. Spread an even layer of sauce on crust, leaving an untouched border of 1/4 to 1/2 inch on the edges. In a bowl, stir together ricotta cheese, salmon and orgegano. Spread the ricotta mixure in an even layer over the sauce. Layer brocolli evenly over ricotta mixture. Sprinkle an even layer of Mozzerella cheese over broccolli.

Bake for 20 to 25 minutes--check progress occasionally, or until cheese is melted and crust is lightly browned. Serves 8 to 12.

BBQ Chicken Pizza

1 medium sweet or yellow onion, halved and sliced

1 TBLS butter or margarine

18 oz. fully cooked shredded BBQ chicken (can shred a homemade BBQ or store made BBQ flavor rotisserie chicken, or use a ready made brand, such as Lloyd’s)

1 bottle your favorite BBQ sauce

1 fully cooked fresh or frozen (thawed) regular or wheat pizza crust

1 cup sharp cheddar cheese, shredded

Pre-heat oven to 400 degrees. In a large skillet, grill onions in butter, until soft and slightly browned. Meanwhile, prepare chicken according to package directions (stovetop or microwave). Lay pizza crust on a baking sheet or pizza pan. Smoothly spread BBQ sauce over crust. Next, cover top of pizza, all but about 1 inch of the edge, with BBQ chicken.. Sprinkle cheese over top and bake for 12 to 15 minutes, or until cheese is melted. Serves 2 to 4.

Nancy’s Smothered Onion Pizza

1 pre-made pizza crust

2 sweet Vidalia onions, halved and sliced

1/2 tsp each, salt & pepper

2 TBLS olive oil

1 jar pizza sauce

1 tsp garlic powder

½ tsp black pepper

1 1/2 cups Monterey Jack cheese, shredded

Pre-heat oven to 400 degrees. In a large skillet or on a griddle, season onions with salt and pepper, and grill onions until soft and slightly browned. Place pizza crust on a baking sheet. Evenly spread pizza sauce over it, leaving some space along the edge for a crust. Sprinkle garlic powder and black pepper over sauce. Smother sauce with all the onions, and cover with cheese.. Bake for 15 to 25 minutes, or until cheese melts and crust is browned. Serves 2 to 4.

Nancy’s Little Taste of New England Pizzas

2 English muffins, split and lightly toasted

½ cup apple butter (can sub. apple jelly)

½ cup small curd cottage cheese

dash, salt

1 ½ TBLS walnuts, very finely chopped (optional)

½ cup Cabot mild cheddar cheese, shredded

Heat broiler. Place muffins on baking sheet. Spread each half with the apple butter. Top with dollops of cottage cheese, and sprinkle with a tiny amount of salt. If desired, sprinkle with walnuts. Sprinkle each half with equal amounts of cheddar cheese. Broil for 3 to 5 minutes, or until cheese melts. Serves 2.

June’s English Muffin Pizza

4 Thomas’ English muffins, split

1 cup pizza sauce

1/2 teaspoon garlic powder

1 teapoon dried oregano or Italian seasoning blend

1 slice part-skim mozzarella, broken into small pieces

Heat broiler. Place muffins on baking sheet. Spoon equal amounts of sauce on muffins. Sprinkle garlic powder over sauce and top with cheese, and a sprikle with oregano or Italian seasoning. Bake for 5 to 7 minutes, or until cheese melts. Serves 1 or 2.

Every Day is Sundae: Ice cream sundae & banana split recipes

2010-02-01T11:45:00.000-08:00

Traditional Hot Fudge Sundae

2 scoops of vanilla or your favorite ice cream
Old-fahsioned hot fudge sauce (recipe below), or heated Hersey's chocolate syrup
Sweet whipped cream
1 large marischino cherry
Finely chopped peanuts (Optional)

Place ice cream in a bowl, and top with desired amount of sauce and whipped cream, and add cherry on top. If desired, sprinkle with a small amount of nuts. One serving.

OLD-FASHIONED HOT FUDGE SAUCE:

1/2 cup unsweetened cocoa
1/2 cup granulated sugar
1/3 cup light corn syrup
1/2 cup plain (not sweet) evaporated milk
1 Tablespoon sour cream
4 Tablespoons unsalted butter
1 teaspoon vanilla extract

Combine the cocoa, corn syrup, milk, and sour cream in a heavy
saucepan. Heat over medium heat, stirring constantly, until the
mixture begins to boil. Remove from the heat immediately and
stir in the butter and vanilla extract. Serve warm. Enough for four servings.

Nancy's Goo-Goo Sundae

2 scoops vanilla ice cream
Chocolate sauce
Marshmallow sauce or Marshmallow Fluff
Finely chopped peanuts.

Place two scoops of ice cream in a dish. Top with desired amounts of sauces and peanuts. One serving.

Nancy's Yankee-Hail Britania Sundae

8 scoops vanilla ice cream
1 15.5 ounce can, cherry pie filling
1 15.5 ounce can, blueberry pie filling
Sweet wipped cream
4 large marischino cherres
finely chopped peanuts

Arragne 2 scoops of ice cream in four bowls. top with equal amounts of cherry and blueberry pie filling. Next, add desired amounts of whipped cream and peanuts. Top each serving with one cherry. Serves 4.

Nancy's Mid-City Woolworth's Banana Split

(When I was a child, the local woolie's had a lovely soda fountain. One of their gimicks to sell banana splits, was to have the customer pop a balloon. Inside the balloon, was a special price they'd pay for their treat: from .01 cent to .99 cents. This recipe recreates the Woolworth's banana split...and hopefully, some childhood memories)---Nancy G.

1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 scoop strawberry ice cream
1 banana, peeled and split in half
hot fudge sauce
whipped cream
finely chopped nuts
three marischino cherries

Lay banana halves, one on each side of a long, shallow dish. Lay scoops of ice cream, one alongside the other, following the direction of the banana slices. Top with desired amount of hot fudge, nuts and whipped cream. Add one cherry to each scoop of ice cream. One serving.

Nancy's King Kong Banana Split

1/2 cup Hersey's (or your favorite brand) chocolate syrup
1/4 cup finely chopped peanuts
3 scoops chocolate ice cream
3 scoops vanilla ice cream
1/2 cup strawberry syrup
1 large peeled banana, sliced into 1/2 inch rounds
1/2 cup multi-colored candy sprinkles
Sweet whipped cream
2 large maraschino cherries

Place 1/4 cup of the chocolate syrup in the bottom of dish. Sprinkle with nuts. Add three scoops chocolate ice cream on top of each other. Next to the chocolate ice cream, add three scoops vanilla ice cream. Add remaining amount of chocolate syrup. Add sliced banana, and pour strawberry sauce over ice cream. Top with desired amount of whipped cream, and garnish each mound of ice cream with a single cherry. One serving.

American BBQ Recipes

2010-02-01T11:21:00.000-08:00

Nancy's Buckeroo BBQ Beef Ribs

3 poinds beef ribs

1 cup flour, seasoned liberally with salt and pepper

1/2 cup tomato catsup (for spicier ribs, substitute bottled red chili sauce)

1 teaspoon prepared yellow mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon bottled hot sauce (add more for spicier ribs)

2 teaspoons chili powder

1/2 teaspoon garlic powder

2 teaspoons onion powder

1/2 teaspoon salt

1 15.5 ounce can beef broth

Cut ribs into individual pieces. Dredge in seasoned flour. In a saucepan, combine remaining ingredients, and bring to a boil. Boil for approx. 5 minutes. Reduce heat to lowest setting, and simmer for 20 minutes. Pre-heat oven to 350 degrees. Baste meat with sauce. Lightly spray or grease the bottom of a baking pan. Place meat in pan and bake, uncovered, for 1 to 1 ½ hours, basting meat every 10 to 15 minutes, turning ribs over, about halfway through the cooking period. Serves 6.

Western-style BBQ Lamb

3 pounds lamb riblets

2 to 3 Tablespoons butter or margarine

1 1/2 teaspoons salt

1 teaspoon black pepper

1 medium onion, finely chopped

1/2 cup tomato juice

1/5 cup celery, peeled and very finely chopped

1 Tablespoon cider vinegar

1 Tablespoon granulated sugar

3 Tablespoons lemon juice

1/2 teaspoon prepared yellow mustard

1 1/2 Tablespoons Worcestershire sauce

Pre-heat oven to 300 degrees. Generously season riblets with salt and pepper. Heat butter in a dutch oven and brown meat. Remove meat and fry onions and celery, stirring, for about 5 minutes. Stir in remaining ingredients, and simmer an additional 5 minutes, blending well. Place riblets in a baking pan. Pour sauce over meat, and bake for about 1 to 1 1/2 hours, basting every 20 to 30 minutes. Serves 4.

Nancy's Mason-Dixon BBQ Pork Loin

3 to 5 pound loin of pork

1 teaspoon each, salt and pepper

Approx. 1/2 cup water

1 10.5 ounce can condensed tomato soup

1/2 cup yellow onion chopped

1/4 cup green bell pepper, chopped

1 clove garlic, peeled and minced

2 Tablespoons dark brown sugar

2 Tablespoons Worcestershire sauce

2 Tablespoons lemon juice

2 Tablespoons prepared yellow mustard

2 teaspoons chili powder, or 4 drops bottled hot sauce

Pre-heat oven to 325 degrees. Place meat in a roasting pan with a lid. Season all sides of meat with the salt and pepper. Add enough water to just cover the bottom of the pan. Bake, at about 45 minutes per pound. One hour before meat is done, use a baster to remove drippings from pan to a large saucepan. Stir remaining ingredients into drippings, and pour over roast. Continue roasting until done. Serves 6 to 8.

Nancy’s Stoney Creek BBQ Spareribs

6 pounds pork spareribs, cut into individual pieces

2 to 3 Tablespoons butter or margarine

1 medium sweet or yellow onion, chopped

1 cup beef broth or water

1 cup ketchup

3 1/2 Tablespoons Worcestershire sauce

2 1/2 Tablespoons dark brown sugar

2 1/4 Tablespoons cider vinegar

1 1/4 Tablespoons molasses or honey

1/2 teaspoon bottled hot sauce or chili powder

Pre-heat oven to 350 degrees. Heat 2 TBLS butter in a large skillet. Brown meat in 3 to 5 ribs at a time. Line the bottom of a shallow roasting pan with aluminum foil. Pour beef broth into bottom of pan. Place a rack inside it and arrange ribs, evenly spaced, over top. Place aluminum foil over top and bake for 1 hour. Cook onion in butter in skillet, until onion is slightly browned (but not crisp). Stir in remaining ingredients and bring to a boil. Reduce heat, and simmer for 10 to 15 minutes, or until fairly thick. Remove rack from oven and drain off broth. Return meat to rack. Liberally brush with sauce. Continue baking, uncovered, 1 hour more, or until ribs are nicely tender. Before serving, brush ribs with remaining sauce. Serves 4 to 6.

Nancy's "Windy McKay" BBQ Spareribs

3 to 3 1/2 pounds pork spareribs

salt and pepper, to taste

1/4 cup sweet or yellow onion, finely chopped

3 Tablespoons granulated sugar

2 Tablespoons dry mustard

1/4 teaspoon black pepper

1 cup tomato ketchup

1 cup water (or beef broth for a richer, heartier sauce)

3 Tablespoons Worcestershire sauce

1/2 cup cider vinegar

Cut spareribs into individual pieces. Pre-heat oven to 350 degrees. Place ribs in a shallow baking pan, and sprinkle with equal amounts of salt and pepper, to taste. Brown ribs in oven for about 30 minutes. While ribs are browning, combine remaining ingredients in a large saucepan. Bring to a boil, stirring occasionally. Pour sauce over ribs, and bake for 1 to 1 ½ hours, until ribs are tender, generously basting every 15 minutes. Serves 4.

Nancy's Hawaiian BBQ Ribs

1 to 1 1/2 pounds pork spare ribs, separated

1 1/2 teaspoons onion powder

1 to 2 Tablespoons vegetable oil

1/2 cup teriyaki sauce

1 15.5 ounce can crushed pineapple with juice

Heat oil in a large skillet. Lightly sprinkle meat with onion powder, and brown on all sides. Drain. Place meat in the bottom of a slow cooker and pour remaining ingredients over them. Set cooker to low and cook for 8 to 10 hours. Serves 3 to 4.

Dinner Salads: recipes

2010-01-31T12:17:00.000-08:00

Nancy’s Traditional Chef’s Salad

1/2 head iceberg lettuce

1 ripe tomato, cored and quartered

4 hard boiled eggs, peeled and sliced into 4 wedges

1 carrot, peeled and grated

4 slices cooked ham, julianned into 1/2 inch strips

4 slices turkey breast, julianned into 1/2 inch strips

4 slices Swiss cheese, julianned into 1/2 inch strips

4 slices of yellow American or Cheddar cheese, julianned into 1/2 inch strips

crumbled bacon or bread croutons (optinonal)

Wash and core lettuce, removing outer leaves. Slice whole lettuce into 1 to 2 inch sections, lengthwise. Slice long sections crosswise into 1 to 2 inch square pieces. Divide in half and place in two large soup dishes or on dinner plates. Sprinkle carrots over each serving. Add tomato wedges on four sides. Place two egg quarters each, on opposite sides of the plate. Lay two slices Swiss lengthwise, and two slices of yellow cheese, crosswise. Lay 2 slices ham lengthwise and two slices turkey crosswise. If desired, sprinkle crumbed bacon or croutons over top. Pour your favorite salad dressing over it and serve. Serves 2.

Nancy's Montreal Salad Bowl w/Lemon-French Dressing

1 small head iceberg lettuce

1 small cucumber, peeled

1/2 cup carrot, peeled and shredded

3 small scallions or new wild onion tops

6 radishes

5-6 firm ripe cherry tomatoes, halved

1 clove garlic, peeled and halved

1 large slice stale French bread

1 cup lemon-French dressing (recipe below), or bottled poppy seed dressing

Rinse vegetables and drain. To remove core from lettuce, carefully smash bottom of lettuce onto a clean cutting board—this way the core just pops out without cutting. From the core out, Tear lettuce into bite size to medium size pieces.

Run the tines of a fork neatly down all sides of the cucumber and slice cucumber 1/4 to 1/2 inch thick. Remove tops and bottoms from radishes and slice thin. Slice scallions into 1/4 inch lengths.

Take 1/2 clove garlic and rub around the inside of the bowl. Take the other half and thoroughly rub it on both sides of the bread. Place bread inside of bowl.

Drizzle approximately 1-2 TBLS of the dressing over the bread. Place lettuce, carrots, and scallions in a separate bowl and toss with a fork. Drizzle remaining dressing over this, and toss again. Place lettuce/dressing mixture over bread. Add tomatoes and cucumbers, and allow family members and/or guests to serve themselves. If desired, serve with soup and fresh French bread. Serves 4-6.

LEMON-FRENCH DRESSING

1/3 cup fresh lemon juice
2 TBLS clover honey or granulated sugar
1/2 cup vegetable oil
1/2 tsp celery seed
1/2 tsp table or sea salt
1/4 clove garlic, very finely minced

In a bowl, combine all ingredients, briskly blend together with a wire whisk, or place in container and shake until well blended. (NOTE: This dressing can also be used as a marinade for chicken.)

Nancy's Adirondack Tomato and Onion Salad

4 large ripe tomatoes, cored, sliced 1/2 inch

1 large sweet or yellow onion, very thinly sliced

1/2 to 3/4 cup Adirondack salad dressing or oil and vinegar dressing

In a serving bowl, arrange tomato and onion in alternate layers. Drizzle Adirondack (or substitute your favorite bottled) salad dressing over top and serve. Serves 4-6.

ADIRONDACK SALAD DRESSING

/2 cup vegetable oil
1/8 tsp Worcestershire sauce
1/3 cup cider vinegar
1/8 tsp garlic powder
2 tsp granulated sugar
1/2 pinch dry mustard
1/8 tsp onion powder
1/2 pinch salt

Add all ingredients to a mixing bowl. Briskly whisk by hand, until well blended. Serve immediately.

Old-fashioned Cucumber, Tomato & Onion Salad

1 medium cucumber

2 small ripe vine tomatoes

1 sweet onion

½ regular size bottle sour cream ranch or Italian salad dressing

Peel cucumber and onion. Take a fork and run the tines down all sides of the cucumber. Slice cucumber and onion, and place in a bowl. Core tomatoes and slice into quarters. Add to bowl. Pour Salad dressing over vegetables and toss until thoroughly blended. Chill at least 30 minutes. Serves 4.

Panetta’s Antipasto

2 cups salami, cubed

½ cup anchovies

2 cups American cheese, cubed

1 cup yellow onion, diced

1/2 cup black olives, sliced

2 small ripe tomatoes, cored and diced

3 cups spiral pasta–plain or mulit-colored, cooked

1/4 small bottle red wine vinegar dressing or Italian dressing

½ tsp salt

¼ tsp black pepper

Toss all ingredients together in a large bowl, until thoroughly blended. Cover and chill 1 to 2 hours. Serves 2 to 4.

Nancy's Tuna-Stuffed Tomato Salad

1 can solid white tuna in water, drained
1 raddish, top and bottom removed, very finely minced*
1 green onion (or regular onion), finely chopped
1 large sprig fresh dill, very finely chopped
3 Tablespoons Mayonnaise
1/2 Tablespoon sour cream
Dash each: salt, onion powder, garlic powder
A few drops lemon juice
4 large very ripe tomatoes
Cottage cheese (optional)
Leafy green lettuce (optional)

NOTE; *If you don't like raddish, you can substittue a similar amount of diced red bell pepper

In a bowl, thoroughly combine tuna with all ingredients except tomatoes. Cover and refrigerate for 1 hour. Cut tops off tomatoes and scoop out seeds; turn upside down to drain. Fill with tuna salad. If desired, serve on a bed of green lettuce leaves, with a scoop of cottage cheese. Serves four.

Comfort food: Stew Recipes

2010-01-31T11:41:00.000-08:00

June’s Beef Stew

1 1/2 pounds. lean stew beef, cut in half

1 cup of flour

1/2 teaspoon each salt and pepper

2 Tablespoons vegetable oil

1 small yellow onion, sliced

2 cups carrots, sliced ¼ inch

3 medium potatoes, peeled and cubed

2 cans beef broth

2 bay leaves

Buttered dinner rolls (optional)

In a bowl, thoroughly blend salt and pepper with flour. Heat oil in a Dutch oven. Dredge meat in flour and brown in hot oil. Drain off fat. Pour broth into pan. Stir in onion, carrots and potatoes. Add bay leaves and bring to a boil. Reduce heat to low, cover and simmer for 2 to 2 ½ hours. If stew is not thick enough to your liking, add a little four to cold water to form a thin paste, and stir into stew. For browner stew, stir in some Gravy Master liquid (found near the seasonings or gravy aisles in the store.) Remove bay leaves before serving. If desired, serve stew with buttered dinner rolls. Serves 4 to 6.

Nancy's Savory Tomato-Beef Stew

1 1/2 lbs chuck roast, cubed into bite-size pieces

2 TBLS vegetable oil

1 10.5 ounche can condensed tomato soup

1/2 cup beef broth or water

12 to 16 whole baby carrots, peeled

2 large potatoes, cubed small

1 Tablespoon onion powder or finely minced onion

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon garlic powder

Heat oil in a Dutch oven. Brown meat in oil. Drain off fat. Stir in soup and broth or water and seasonings.. Cover and simmer over low heat for 1 hour, stirring

occasionally. Stir in vegetables and continue to simmer for 30 to 45 minutes, or until vegetables are tender. Serves 4 to 6.

Nancy's Hudson Valley Beef Stew

1 lb stewing beef, cut into bite-sized cubes

1/2 teaspoon each, salt and pepper

1/4 teaspoon paprika

1/4 cup flour

2 Tablespoons vegetable oil

1 cup water

1 Tablespoons Worcestershire sauce

1 teaspoon Kitchen Bouque browning sauce

2 Tablespoons tomato catsup

4 carrrots peeled and sliced

4 white or russet potatoes, peeled and cubed

2 medium yellow onions, peeled, halved and sliced thin.

1 bay leaf

In a bowl, combine flour with salt, paprika and pepper, until well-blended. Dredge meat in flour. Heat oil in a dutch oven. Brown meat in oil. Drain. Return meat to dutch oven. Stir in water, Worcestershire, browning sauce, and catsup. Bring to a boil, then reduce heat to lowest setting, cover and simmer for one and a quarter to two hours longer. Serves four.

Old-fashioned Mish-Mash Stew

1 pound ground beef

1 Bermuda or Spanish onion, chopped

3 or 4 white or russet potatoes, peeled and sliced 1/4 to 1/2 inch

Approx. 8 ounces canned diced tomatoes, drained

1 10.5 ounce can, condensed tomato soup

1 10.5 ounce can, mixed vegetables or peas & carrots, drained.

1 can tomato paste

1 teaspoon garlic powder

1 teaspoon prepared yellow mustard

1/4 cup Worcestershire sauce

In a large dutch oven, brown meat with onions. Drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat, and simmer over very low heat, covered, for at least 30 minutes. If desired, can be made even more hearty and filling, by serving over thick slices of fresh-baked crusty bread. Serves 4.

Nancy’s Cowboy Stew

1 1/2 pounds lean ground beef

2 Tablespoons garlic powder

3/4 teaspoon salt salt

1/2 teaspoon black pepper

4 Tablespoons butter or margarine

1 medium yellow onion, chopped

1 heaping Tablespoon chili powder

2 15.5 ounce cans crushed tomatoes

1 15.5 ounce can pinto beans, drained

1 15.5 ounce can whole kernel corn, drained

1 cup cheddar cheese, grated

In a large bowl, gently combine beef with garlic powder, salt and pepper. Set aside. Melt butter in a Dutch oven. Cook meat with onions, until meat is browned and onions are soft, keeping meat in large chunks. Stir in remaining ingredients, except cheese. Bring to a boil Reduce heat and simmer, covered, for 30 to 35 minutes. Before serving, top each portion with a little cheese. Serves 4 to 6.

Nancy’s Slow-Cooker French-Canadian Lamb Stew

1 pound lamb, cubed for stew

Montreal steak seasoning (can sub. Mrs. Dash Table Blend)

1 small package peeled whole baby carrots

6 to 8 whole baby potatoes, peeled

1 sweet onion, coarsely chopped

2 cans beef broth (add a little more if needed, or use water)

2 bay leaves

1 Tablespoons Worcestershire sauce

4 Tablespoons flour

3 Tablespoons water (may add more if needed)

Generously sprinkle meat with steak seasoning. Place meat in the bottom of a slow cooker. Arrange vegetables on top. In a bowl, combine broth with bay leaves and Worcestershire, blending well. Pour over meat and vegetables.

Set heat to low and cook for 8 to 10 hours. 10 minutes before serving, Combine flour and water to form a smooth paste. Gradually stir into stew to thicken. Before serving, remove bay leaves. Serves 3 to 4.

Nancy’s Taste O’ Kent Stew

1 pound pork or lamb stew meat, cubed.

1/2 tsp each, salt and pepper

1/4 cup olive oil

3 cups water

3 large carrots, cut into 1 to 2-inch lengths

1 medium to large turnip, cut into eighths

1/4 stalk celery, peeled and sliced

1/2 cup leeks, sliced into ¼ to ½-inch lengths

2 large yellow potatoes, cubed large (skin on)

4-5 very small sprigs of fresh dill

2 cups tomato catsup

1 Tablespoon Worcestershire sauce

1/2 teaspoon curry powder (strictly optional, can omit)

Wash vegetables, remove top and bottoms from carrots and turnips before slicing. Heat oil in a skillet. Season meat with equal amounts of salt and pepper and brown in hot oil–(Skip this step if using neck bones). Place meat in the bottom of a slow cooker, putting potatoes, carrots, celery and turnips on top. Add water. In a bowl, stir together remaining ingredients. Pour over meat and vegetables. Cook on high setting for 5 to 6 hours, or low setting for 8 to 10 hours. Serves 3 to 4.

Recipes for Grilled Sandwiches

2010-01-30T20:00:00.000-08:00

Grilled Cheese and Bacon Sandwich

4 slices wheat or white bread

4 slices maple bacon

4 slices Cheddar or American cheese

2 TBLS soft butter or margarine

In a large skillet or electric griddle, fry bacon until crisp. Drain well and wipe surface. Lightly butter one side each of bread. Lay two pieces, buttered side down, on skillet, add two slices each of cheese and top with two slices each, laid out in an “X” of the bacon. Top with remaining two slices of bread, buttered side facing up. Grill sandwich over medium-high heat for 5 to 6 minutes, or until golden brown. Flip over and continue grilling for about 5 minutes longer. Serves 2.

Nancy's Classic Grilled Cheese Sandwich

2 slices of cheddar, American or Swiss cheese
2 slices wheat or white bread
butter or margarine

Heat a non-stick skillet. Spread a thin layer of butter on one side of a slice of bread. Lay in skillet, and immediately add two slices of cheese. Top with second slice of bread, whose top has also been spread with a thin layer of butter. Grill until bottom of sandwhich is nicely browned. Carefully flip sandwich over, and grill the other side until golden brown. Remove from pan, cut diagonally and serve. Serve with sweet pickle and potato chips or french fries, and/or with a cup of your favorite soup.

Grilled Cheese and Tomato Sandwhich.

Prepare the same as a grilled cheese sandwhich, adding a slice of tomato between the cheese.

Grilled Cheese and Ham Sandwhich

Prepare the same as a grilled cheese sandwhich, adding four thin slices of baked or boiled ham (gammon) between the cheese.

Nancy’s Grilled Cheese with Turkey & Tomato

4 slices whole grain or oat-nut bread

4 slices smoked turkey breast

4 slices cheddar cheese

2 slices ripe tomato

1 TBLS honey mustard or Dijon mustard

1 TBLS regular or light mayonnaise

2 TBLS butter or margarine

in a small bowl, mix mustard with mayonnaise. Lightly spread butter on one side of four slices of bread. Place two slices, buttered side down on surface of grill or skillet. Lightly spread mayonnaise mixture on side facing up. Top each slice of bread with two slices cheese, two slices turkey and one tomato. Cover with remaining bread, buttered side up. Grill approx. 5 to 6 minutes per side, until golden brown. Serves 2.

Mom’s Favorite Tuna Melt

1 can solid white tuna in water, drained

½ TBLS onion powder

3 TBLS Helman’s Real Mayonnaise

4 slices American cheese

2 TBLS softened butter or margarine

4 slices whole wheat bread

In a bowl, combine tuna with onion powder and mayonnaise until well blended. Set aside. Lightly spread butter on one side of four slices of bread. Lay two slices of bread, buttered side down, on skillet. Place one slice of cheese on bread, spread on tuna mixture, and top with second slice of cheese. Add top slice of bread. Heat large skillet to medium-high. Grill for 5 to 7 minutes, or until golden brown. Flip over and grill for 5 to 6 minutes longer. Serves 2.

Nancy’s Adirondack Monte Cristo

1/4 lb. deli sliced smoked (or regular) turkey breast

1/4 lb. deli sliced baked maple (or Virginia style) ham

4 slices white or yellow cheddar cheese

1 TBLS New York or Vermont maple syrup (substitute Mrs. Butterworth’s or any brand)

Butter or margarine

4 slices whole grain or whole wheat bread

Pre-heat a large skillet over medium-high heat. Very lightly spread one side of 4 slices of bread with butter. Lay two slices of cheese on the unbuttered side of two slices of bread. Layer each with half of turkey and then half of ham. Drizzle 1/2 TBLS of maple syrup over ham. Top with remaining slices of bread, buttered side on top. Grill until Sandwich is medium golden brown, about 5 to 7 minutes (check before turning—be careful not to burn!) Carefully flip over and continue grilling

about 4 or 5 minutes more, or until browned. Slice diagonally, and serve with bread and butter pickles, chips, and/or coleslaw. Serves 2.

Nancy's Grilled Bacon, Egg & Cheddar Sandwich

1 large egg
2 slices crisp, cooked bacon
4 slices large onion
2 slices yellow cheddar cheese (can substitute American or Swiss)
2 slices wheat or rye bread
butter or margarine

In a small skillet, grill onion in melted butter until soft and slightly browned. Set aside. Next, fry egg over hard (or scramble).

Meanwhile, heat a heavy non-stick skillet or griddle. Evenly spread a thin layer of softened butter over one side of bread. Add slice of cheese, bacon, onions, egg, and the second slice of cheese. Top with slice of bread, with one side buttered. Grill over medium heat until browned. Very carefully, turn sandwich and grill other side until golden brown. Remove from heat. Cut sandwhich on the diagonal. One serving.

Side Salads: Recipes

2010-01-30T09:29:00.000-08:00

At Dusty's Virtual Diner, we like to give our 'patrons' a wide variety of "sides" to go with their meals.

Country Coleslaw

4 cups green cabbage, shredded

1/2 cup red onion, chopped

1 medium carrot, peeled and grated

1/3 cup white vinegar

2 TBLS vegetable oil

2 brown eggs, beaten

2 TBLS granulated sugar

1 tsp yellow mustard

¼ tsp salt

1/8 tsp bottled hot sauce (optional)

Place cabbage and onions in a large bowl, set aside. In a saucepan, stir together remaining ingredients. Simmer, stirring, until sauce thickens and becomes creamy. Allow sauce to cool and then pour over vegetables. Toss thoroughly to coat and refrigerate for 2 to 3 hours. Serves 4 to 6.

Nancy's Brookside Macaroni Salad

2 cups elbow macaroni, cooked, rinsed and drained
3 hard-boiled eggs, chopped
2 Tablespoons onion powder, or 2 Tablespoons finely minced onion
1 medium to large carrot, peeled and grated
1 Tablespoon fresh dill, finely chopped
2 cups Helman's Real Mayonnaise, or your favourite brand mayonnaise
2 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed

In a large bowl, blend all ingredients together. Cover and refrigerate at least one hour, to allow flavors to blend. Serves 4

Cold Macaroni & Cheese Salad

1 cup Helman’s Real Mayonnaise

1/4 cup whole or 2% milk

2 cups elbow macaroni, cooked until tender

2 cups New York state or Vermont sharp cheddar cheese, cubed

2 large ripe vine tomatoes, cored and diced

1 TBLS onion powder, or 1 sm. yellow onion, chopped

1 cup cooked ham, diced small

1/4 tsp granulated sugar (optional)

In a large bowl, blend mayonnaise with milk until thoroughly mixed together. Stir in remaining ingredients, including sugar, if desired. Toss until thoroughly coated and chill 1 hour. Serves 4 to 6

Carrot-Raisin Salad

4 cups carrots, peeled and shredded

2 cups seedless raisins

1 cup Helman’s Real Mayonnaise

In a large bowl, combine all ingredients until well blended. chill for 1 hour and serve. Serves 4.

Waldorf Salad for Two

2 large delicious apples

1 cup seedless raisins

1/4 cup Helman’s Real Mayonnaise, or your favorite brand mayonnaise

Slice apples into quarters and core. Dice apples into small chunks, and place in a bowl. Add raisins and mayonnaise and toss until thoroughly blended. Chill 1 hour. Serves 2.

NOTE: For a more elegant version, try adding bits of smoked turkey or salmon, slivered almonds, and/or dried cranberries.

Nancy's Cold Baked Beans

1 17-oz can Grandma’ Brown’s Baked Beans

1/4 cup maple syrup (can substitute brown sugar.)

1/4 cup yellow or sweet onion, chopped

1 to 2 Tablespoons butter or margarine

1 tsp yellow mustard

2 slices bacon

Pre-heat oven to 325 degrees. In a skillet, melt butter, saute onions until soft. In a bowl, combine cooked onion with all remaining ingredients--EXCEPT bacon, and mix together until well-blended. Turn into a small casserole dish or baking pan. Lay strips of bacon on top. Bake for 30 minutes. Cover and refrigerate for at least 2 to 3 hours before serving, but overnight is best. Remove bacon before serving. Serves 2 to 4.

NOTE: When I'm extra-busy, I sometimes will substitute 1/4 Tablespoon of onion powder, emliminating the sauteed onions.

Dusty's Diner Hamburger recipes & sauces

2010-01-29T18:19:00.000-08:00

SPECIALTY HAMBURGER SAUCES:

Nancy's Big Burger Sauce:

1/4 salad dressing (such as Miracle Whip)
1/4 cup Hellman's (or your favorite brand) mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet pickle relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon granulated sugar
1/4 teaspoon bottled hot sauce (strictly optional)
1 teaspoon onion powder or very finely minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix all ingredients in a bowl, until very well blended, chill, covered, at least one hour, before serving, to allow flavors to blend.

Serve this sauce with a freshly cooked hamburger, with shredded lettuce, slice of yellow cheese, and fresh finely chopped onion, on a seasme seed or plain hamburger bun.

NOTE: An easier and faster way to make a sauce fairly simailar to the one above:

2 Tablespoons sweet pickle relish
1/4 cup mayonnaise
2 Tablespoons ketchup
2 teaspoons water

Blend together, and serve.

Nancy's Sweet 'N Easy Red Chili Sauce

1/2 cup tomato ketchup
3 heaping tablespoons sweet pickle relish

In a bowl, combine all ingredients. Cover and chill at least 30 minutes to let flavors blend. Top burgers, fried frish, steak or hot dogs with sauce.

Nancy's Mid-City Burger Sauce

1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
1/2 Tablespoon finely minced yellow onion
1/4 teaspoon black pepper
1/8 tsp salt

In a bowl, blend all ingredients together.

Serve a generous sauce on a freshly grilled or fried burger, cooked to your liking. Additionally, if desired, garnish with two slices freshly cooked crisp bacon, and a heap of sliced grilled (browned) onions on a toasted hamburger bun or crusty roll.

Nancy's Original Saratoga Burger Sauce

1 cup Mayonnaise
1/4 cup A-1 or HP steak sauce
1 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon horseradish
1/4 teaspoon black pepper
1/8 teaspoon salt

In a bowl, blend all ingredients together. Cover and chill for 30 to 60 minutes to allow flavors to blend.

Grill or fry burgers to desired doneness. Serve with sauce, and garnished with green lettuce leaves, cored sliced tomato and two fresh thin to medium slices of Bermuda or Spannish onion. Serve on crusty rolls or toasted hamburger buns.

HAMBURGER RECIPES:

Dusty's Diner Burger

4 store-made hamburger patties

4 slices cheddar cheese or Swiss cheese

2 cups thinly sliced sweet or yellow onion

1 TBLS butter or margarine

8 slices crisp cooked bacon

1 to 1 1/2 cups Heinz 57 sauce, or any bottled steak sauce, or ketchup (optional)

4 toasted hamburger buns or soft sandwich rolls.

In a medium skillet, fry onions in butter until browned. Drain off butter and set onions aside. Heat skillet or grill over medium-high heat. Grill burgers approximately 7 to 10 minutes, or until edges are browned and juice forms in the middle. Flip over and continue grilling for 3 minutes. Top the burgers with cheese and equal portions of onions. Continue cooking for about 5 to 7 minutes. Before removing from grill or skillet, place two slices of the cooked bacon on each burger. Before serving, if desired, spoon equal amounts of sauce on bottom of each toasted bun. Goes great with coleslaw and fries. Serves 4.

Nancy’s Tri-City Burger

1 lb lean ground beef

¼ cup fine dry bread crumbs

1 egg, lightly beaten

1 clove garlic, minced

2 TBLS grated onion

1 TBLS steak sauce

1/4 tsp salt

½ tsp black pepper

4 slices yellow American cheese

4 slices cored ripe tomato

4 to 8 green leafy lettuce leaves

4 hamburger buns, toasted

2 TBLS ketchup

2 TBLS yellow mustard

8 sweet pickle slices (if desired)

In a large bowl, gently combine meat with bread crumbs, egg, garlic, onion, salt and pepper, until well-blended. Divide into 4 equal portions, roll into a ball and gently press into a patty with the heel of your hand. Grill for 12 to 14 minutes, turning once. While meat is cooking, toast buns. Place one tablespoon each of ketchup and mustard on bottom of each bun. If desired, add two pickles. Add lettuce and tomato and top with cooked burger. Place top bun on burger and serve. Serves 4.

Dusty's Diner soup du jour: 4 soup recipes

2010-01-29T17:52:00.000-08:00

French Onion Soup

3 TB butter or margarine

4 large sweet or yellow onions, sliced thin

1 /2 tsp salt

2 cans beef broth

4 slices French bread

4 slices Swiss or Havarti cheese

Melt butter in a large skillet. Add onions and cook until onions are soft and transparent. Pour broth and salt into a large saucepan, stir in onions. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. 10 minutes before soup is done, place a slice of cheese on each piece of bread. Broil bread for 5 minutes. Pour soup into individual bowls and top with bread. Serves 4.

Broccoli-Cauliflower Chowder

3 TBLS butter or margarine

1 sweet or large yellow onion, coarsely chopped

1 10 oz box of frozen cauliflower, thawed & chopped

1 10 oz box of chopped broccoli, thawed

4 cups chicken broth

1 cup half & half coffee creamer

1/2 tsp original Mrs. Dash™ (or substitute 1/2 tsp freshly ground black pepper)

1/8 tsp salt

4 TBLS finely grated Monterey jack or Swiss

cheese (optional)

In a large saucepan, melt butter. Add onion and cook over medium heat, stirring, until onion is transparent. Stir in broth, cauliflower, and broccoli. Reduce heat slightly, cover, and simmer for 10 to 12 minutes. Stir in the half & half, Mrs. Dash™, and salt. Simmer for 7 to 8 minutes. If desired, sprinkle cheese on top of each portion before serving.

Frankfurter & Cheddar Cheese Soup

6 hot dogs, sliced 1/2 inch

1 10.5 ounce can condensed cheddar cheese soup

2 cans chicken broth

1/2 cup yellow onion, diced small

1/4 TBLS butter or margarine

1 small can diced tomatoes, drained

1 small can diagonally sliced or French-style green beans, drained

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/8 tsp salt (optional)

In a small skillet, sauté onion and franks until browned. Remove from heat. In a large saucepan, stir together all ingredients

Beef and Green Pepper Soup

1 1/2 pounds lean ground beef

3 large green bell peppers, seeded and chopped

1 cup onion, chopped

1 clove garlic, minced

2 cans beef broth

2 cans condensed tomato soup

1 can crushed tomatoes

1 1/2 cups cooked white rice

In a Dutch oven, cook meat, green pepper, onion and garlic, until meat is just browned. Drain. Stir in all remaining ingredients, except rice. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, stirring from time to time. Stir in rice and continue simmering for 10 minutes. Serves 8 to 10.

Cool Treats: Milk shakes, ice cream floats, etc.

2010-01-28T17:31:00.000-08:00

Chocolate Milk Shake

4 scoops vanilla ice cream
1 1/2 cups whole milk
4 Tablespoons chocolate syrup
1 teaspoon vanilla extract.

Place in blender, and blend until thick and smooth, and no white shows. Serves 2.

Chocolate Malt

4 scoops vanilla ice cream
1 1/2 cups whole milk
3 Tablespoons chocolate syrup
1 teaspoon vanilla extract
2 Tablespoons Carnation or other brand, malted milk powder

Place in blender, and blend until smooth and no white shows. Serves 2.

Vanilla Milk Shake

4 scoops vanilla ice cream
1 Tablespoon vanilla extract
1 1/2 cups whole milk

Place in blender and blend until smooth. Serves 2.

Nancy's Coffee Milk Shake

4 scoops vanilla ice cream
3 Tablespoons coffee flavored syrup
1 Teaspoon vanilla extract
1 1/2 cups whole milk

Place in blender, and blend until smooth. Serves 2.

Nancy's Chocolate-Peppermint Shake

4 scoops peppermint ice cream
2 drops peppermint extract
1 tsp vanilla extract
4 Tablespoons dark bittersweet chocolate syrup
1 1/2 cups whole milk

Place in blender and blend until smooth, and of uniform color.

Ice Cream Float

2 scoops vanilla ice cream
1 bottle or can of Coke Classic
Whipped cream

Place 2 scoops of ice cream in a tall glass. Slowly pour in Coke, to just above rim of glass. Top with dollop of sweet whipped cream. One serving.

Orange Cream Float

2 scoops vanilla ice cream
Bottle or can of orange soda
whipped cream

Place ice cream in the bottom of a tall glass. Slowly add orange soda pop until just to the top of the glass, and top with a dollop of whipped cream. One serving.

Brown Cows

(We used to order these at Woolworth’, when I was a child. I remember they used Hire’s rootbeer.)

8 scoops vanilla ice cream

4 bottles rootbeer

Place 2 scoops of ice cream into each of four tall glasses. Fill glasses with rootbeer and serve. Serves 4.

Zippy Orange Drink

1 cup orange juice

2/3 cup dry skim milk

2 tsp vanilla extract

2 tsp granulated sugar

8 ice cubes

Place all ingredients in a blender and blend until frothing. Serves 1 or 2.

Cherry or Vanilla Coke

8 ounces of Coca-Cola
1 Tablespoon maraschino cherry juice, OR 1/2 tablespoon vanilla extract

Pour Coke in a tall glass, stir in juice or extract, until well-blended. One serving.

All-American hot dog recipes

2010-01-28T16:01:00.000-08:00

No matter what you call them: hot dogs, weiners, franks, frankfurters....there's nothing like the good ol' American hot dog! Here's some recipes to help you enjoy this simple treat:

New York Dogs

1 lb Nathan’s or deli German franks, boiled

1 bottle tomato ketchup

2 Bermuda or Spanish onions, halved and sliced thin

2 ½ to 3 TBLS butter or margarine

8 frankfurter buns, steamed or toasted

In a large saucepan, cook onions in butter until browned. Add ketchup and simmer over low heat for 20 minutes, stirring constantly. Place hot dogs in buns and spoon sauce over them. Serves 4 to 8

Nancy’s Midwestern Franks

1 package all beef franks

½ cup diced tomatoes, drained

½ cup cucumbers, peeled and diced

½ cup corn relish

yellow mustard (Optional)

8 frankfurter buns

Boil or grill franks and place in buns. If desired, spread each frank with equal amounts of mustard. Evenly top each frank with tomatoes, cucumbers and corn relish. Serves 4 to 8.

Cheese Dogs

6 frankfurters

2 slices American cheese, sliced into 1/2 inch strips

yellow mustard

6 hot dog buns

Pre-heat over to 350 degrees. Slice franks halfway down the middle. Spread a small amount of mustard into each slit, (about 1 to 2 tsp). Insert a strip of cheese into each slit (discard any leftover cheese). Place hot dogs in buns. Wrap bottom halves of buns with aluminum foil, place next to each other in a small baking pan and bake for 12 to 15 minutes. Allow to cool slightly before serving. Serves 4 to 6.

BBQ Franks

1 TBLS vegetable oil

1 medium yellow onion, sliced thin

1 clove garlic, crushed

1 8oz can tomato sauce

¼ cup brown sugar, packed

¼ cup cider vinegar

3 tsp chili powder

1 tsp salt

¼ tsp ground cinnamon (optional)

1 lb beef franks

8 frankfurter buns, toasted or untoasted

In a skillet or on a grill, grill franks. Meanwhile, in a large saucepan, heat oil. Add onion and garlic and cook, stirring, until onion is soft. Stir in tomato sauce, brown sugar, vinegar, chili powder, salt and cinnamon, if desired. Simmer, uncovered, for 5 minutes. Stir mixture from time to time. Place franks in buns and pour equal amounts of sauce over them. Serves 4 to 8. (If desired, add chopped onion and/or grated cheddar cheese over franks.)

Nancy’s Alamo Franks

1 package hot dogs

1 cup salsa

1 cup taco cheese

½ cup mild or hot taco sauce

8 frankfurter buns

Grill, boil or microwave franks. Place in buns. Drizzle a little taco sauce over each frank, evenly spoon salsa over each one and sprinkle with taco cheese. Serves 4 to 8.

Country Fair Corn Dogs

3/4 cup yellow cornmeal
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
10 Popsicle or craft sticks
10 hot dogs
Frying oil

In a large bowl, throughly blend the flour with the salt and baking powder. Blend in cornmeal and beaten egg. Stir in milk until well blended, and a thick, smooth batter is formed. Let it rest for 5 minutes.

Heat oil to 375 degrees Fahrenheight. Stick craft sticks into hot dogs. Dip in batter until thoroughly coated, then carefully place hot dogs in hot fat. Fry until golden brown, approximately 5 minutes. Drain on paper towels and serve.

“Nancy’s Special” Franks: (Beef chilli Sauce for Hot Dogs)

½ lb ground beef

3 TBLS vegetable oil

2 1/2 cups yellow onion, very finely chopped

1 1tsp salt

1 TBLS chili powder

½ cup water (more may be added, depending on how thick you like it.)

Also:– 6 to 8 frankfurters

1 cup Bermuda or Spanish onion, chopped

Yellow mustard

Hot dog buns, steamed or toasted

In a large skillet, cook onions in oil until soft. Set onions aside, but do not drain fat from pan. Add meat to skillet and brown, making sure the meat is finely crumbled. Stir in onions and transfer contents of skillet to a large saucepan. Stir in remaining ingredients and slowly simmer covered, over very low heat, for about 20 to 25 minutes, stirring occiasionally, being careful not to let it burn.

Boil, steam, fry, grill or bake hot dogs. Place in buns, top with yellow mustard, raw chopped onions and meat sauce. If desired, can also be served with warm sauerkraut. Serves 4to 8.

Refrigerate any leftovers at once. Will keep in refrigerator for up to three days. Makes approximately 3 ½ to 4 cups of sauce.

A Plethora of Potato Salads

2010-01-27T09:51:00.000-08:00

June’s Basic Egg and Potato Salad

3 to 4 large russet potatoes, boiled

2 hard boiled eggs, shelled and chopped

1 to 2 cups Helman’s real mayonnaise (adjust to your own tastes)

2 TBLS onion powder

Cool boiled potatoes slightly before peeling. Slice peeled potatoes into bite-sized cubes, and place in a large bowl. Add egg, mayonnaise and onion powder, and thoroughly blend ingredients together. Chill at least 30 minutes before serving. Serves 3 to 4.

Nancy's Posh Potato Salad

1 pound small yellow or white potatoes, boiled, peeled and cut into small cubes

1/4 cup raddish, very finely chopped

4 to 6 Tablespoons Helman's (or your favorite brand) mayonnaise

2 Tablespoons finely minced onion

2 tablespoons fresh dill, very finely chopped

1 tablespoon prepared honey-mustard (or 1/2 Tbsl honey mixed with 1/2 Tbls prepared yellow mustard)

1 teaspoon prepared horseradish (optional)

1 teaspoon salt

1/2 teaspoon black pepper

Paprika (optional)

Mix potatoes in bowl, with all but last ingredient, until thoroughly blended. Lightly sprinkle a very small amount of paprika on top of the salad as a garnish, if so desired. Chill until ready to serve. Serves 4.

Great Aunt Carrie's German Potato Salad

6 medium white or yellow potatoes, boiled, peeled and cubed

3/4 cup carrots, very finely chopped

1 small yellow onion, finely chopped

4 hard-boiled eggs, peeled and chopped.

4 slices well cooked, crisp bacon, finely crumbled

1 teaspoon celery seed

2 brown eggs, beaten (you can substitue white eggs)

3/4 cup granulated sugar

1 teaspoon cornstarch

1/2 teaspoon salt

1/3 cup apple cider vinegar (can substitue champange vinegar if desired)

1/2 cup whole milk (can substitute non-fat milk if necessary)

1 teaspoon prepared yellow mustard (I use French's, but you can use any brand)

3 Tablespoons butter (can substitute margarine, if neccessary)

1 cup Helman's Real Mayonnaise (or your favorite mayonnaise)

In a saucepan, whisk together two eggs, cornstarch and salt. Stir in vinegar, milk and yellow mustard. Cook over medium heat, stirring, until mixture is thickened. Remove from heat, and stir in the butter. Cover and refrigerate for 20 to 30 minutes. Stir in mayonnaise until well blended.

In a mixing bowl, combine dressing with potatoes, hard-boiled eggs, celery seed and bacon. Chill again, covered, for 30 minutes to an hour, or until ready to serve. Serves 4.

Easy Baked German Potato Salad

4 cans Read’s German Potato Salad

8 slices bacon, cooked until crisp and crumbled

1 cup American or cheddar cheese, diced small

Pre-heat over to 300 degrees. Combine all ingredients into a 1 ½ quart casserole., tossing until well blended. Bake for 30 minutes. Serve hot. Serves 4 to 6.

Nancy’s Schoharie Valley Potato Salad

2 lbs fingerling potatoes, or very small red potatoes

3 slices maple or hickory bacon, cooked until crisp

½ cup Maple Grove Farms poppy seed dressing (can sub. Italian dressing)

2 TBLS pure maple syrup (can sub. dark brown sugar)

1 tsp onion powder

¼ tsp dry mustard

Boil potatoes until tender. Drain and allow to cool slightly. Slice potatoes in half. Pour dressing into a small bowl and stir in brown sugar onion powder and dry mustard, until thoroughly blended. Crumble bacon and sprinkle over potatoes. Pour dressing-sugar mixture over potatoes and toss lightly until thoroughly coated. Chill for 1 hour. Serves 4.

Hot Sweet Potato Salad

2 1/2 lbs sweet potatoes

1/2 cup orange juice

1/4 cup sweet or yellow onion

1/4 cup lemon juice

3 thick slices bacon, cut 1/2 inch

2 tsp brown sugar

1 TBLS all-purpose flour

1/4 tsp grated orange peel

1/2 cup water

1 cup diced apples

Scrub potatoes and carefully place in boiling water. Boil 10-15 minutes, until just tender. After cooking, peel and cut crosswise into 1/4 inch pieces. Meanwhile, sauté bacon with onion until bacon is lightly browned. Remove bacon. Blend in flour with fork. Very gradually stir in water and juices. Stir in sugar. Heat to boiling, stirring constantly for 2 minutes, until thick and smooth. Remove from heat. Stir in grated ornange and apples. Gently stir sauce into potatoes. Serve hot. Serves 4-6.

Gran's Hot Mashed Potato Salad

4 slices, (cut in 1” pieces) crisp cooked maple or hickory bacon w/drippings

2 1/2 cups hot mashed potatoes (make fresh or re-heat leftovers)

3 TBLS malt or cider vinegar

2 tsp yellow onion, finely chopped

1 tsp celery seed

1/4 tsp black pepper

1 tsp granulated sugar

1/2 pinch, salt (optional)

1 TBLS fresh parsley, finely chopped

After cooking bacon, retain 1 1/2 TBLS drippings. Dry bacon on paper towels and set aside. Cook potatoes with skins on. Peel and mash. Place potatoes in a large bowl and stir in drippings, vinegar, onion, celery seed, pepper, sugar and salt. Slowly fold in parsley. Crumble bacon on top of potatoes. Serve hot.

American Fried Chicken Recipes

2010-01-27T04:33:00.000-08:00

Aunt Carrie’s Fried Chicken

1 frying chicken, cut up into serving pieces

2 tsp salt

1 ½ tsp black pepper

pinch, cayenne pepper

1 large brown egg

1 cup plus 1 TBS of all-purpose flour

½ cup of whole milk

Crisco shortening or corn oil–aprrox. 1 ½ cups

In a large bowl, thoroughly blend together flour with seasonings. In a separate large bowl, whisk together the milk, 1 Tbls of the flour mixture and egg, until thoroughly blended. Meanwhile, heat fat in a large, deep skillet, over medium-high heat, until it barely starts to sizzle. Dip individual chicken parts in milk mixture, then in flour, and repeat. Shake off excess flour and VERY CAREFULLY place in skillet, spaced well apart. Chicken pieces should be half-covered with the hot fat. Brown chicken on one side, then turn over to continue browning. Reduce heat to lowest possible setting. Cover skillet and continue cooking for about 10 minutes. Return heat to medium-high, and continue browning chicken, approximately 5 minutes per side. Drain chicken on paper towels and serve. Serves 3-4.

New England Oven-Fried Walnut Chicken

1 2 21/2 to 3 lb fryer, cut into serving pieces

1 cup Bisquick baking mix (can sub. any dry biscuit mix)

1 tsp salt

1 tsp garlic powder

½ cup walnuts, very finely chopped

1 cup evaporated milk

½ cup melted butter or margarine

Pre-heat oven to 375 degrees. In a large bowl, combine Bisquick with salt, garlic powder and nuts. Pour milk into a separate bowl. Dip chicken parts in the milk, coat with flour-nut mixture. Place chicken in a large baking pan. Pour the melted butter over every piece of chicken–add a small amount more, if need be. Bake, uncovered, for one hour, or until chicken is done. Serves 4 to 6.

Nancy’s Oven-Fried Chicken

2 chicken leg quarters

¼ cup melted butter or margarine

2 cups all-purpose flour, well seasoned with salt, pepper and onion powder (can sub. Mrs. Dash for salt and pepper)

Pre-heat oven to 425 degrees. Thoroughly coat all sides of chicken with flour. Pour melted butter in the bottom of a baking pan. Arrange chicken in pan and bake for 25to 35 minutes, or until chicken is tender and coating is golden brown. Serves 2 (can easily be doubled to serve four.)

Nancy’s Fried Chicken ala Albany

6 boneless, skinless chicken breasts

1 Tbls Dijon mustard

pinch, cayenne pepper

pinch, garlic salt

2 cups fine dry bread crumbs

1 egg, beaten

¼ to ½ stick butter or margarine (more can be used, if needed)

12 oz. of Vegetable juice (may sub. tomato juice, if desired)

Herbed soft cheese (goat cheese or any kind of mild soft flavored cheese), finely crumbled (optional)

Pre-heat oven to 350 degrees. In a bowl, combine egg with mustard, cayenne and garlic salt and whisk until well blended. Dip chicken pieces in egg mixture and coat with bread crumbs. Heat butter in a skillet, and brown chicken. Place chicken in a greased casserole. Pour vegetable juice over chicken and bake for 40 minutes. If using cheese, sprinkle cheese over chicken. Continue to bake 10 minutes longer. Serves 4 to 6.

Oniony Oven-Fried Chicken

4 chicken leg quarters or boneless skinless chicken breast halves

¾ cup melted butter or margarine

1 ¼ TBLS Worcestershire sauce

1 tsp hot sauce (optional)

1 tsp spicy brown mustard (can sub. yellow mustard )

1 tsp salt

½ tsp black pepper

1 can French fried onions

Pre-heat oven to 350 degrees. In a large bowl, combine butter with Worcestershire, hot sauce (if desired), mustard, salt and pepper. Place French fried onions in a separate bowl. Dip chicken in sauce and then coat with onions. Lightly oil a baking pan with vegetable oil or cooking spray. Arrange chicken in bottom of pan and drizzle top of chicken with any remaining sauce. Bake for 35 to 40 minutes. Serves 4.

OVEN FRIED CHICKEN

Lovely Liver Recipes

2010-01-26T22:39:00.000-08:00

June's Liver & Onions

4 slices (rashers) of bacon.

1 package of 4 slices of fresh or frozen calves' liver

all-purpose flour

salt & pepper, to taste

1 can Campbell’s French Onion Soup

2 heaping TBLS sour cream

1 to 2 TBLS all-purpose flour (optional)

In a hot skillet, fry bacon until very crisp. Set aside. Retain fat in pan. In a shallow bowl, mix salt and pepper with four. Carefully (to avoid thinner cuts of liver from falling apart), dredge all sides of liver with flour, making sure no part is folded over on itself. Cook liver in pan, about 3 to 5 minutes per side, depending on thickness.

Turn heat to low. Slowly pour soup into pan, and simmer, covered, for about 5 minutes, or until soup is hot. Remove liver. Crumble bacon into pan and gradually stir in sour cream. For thicker gravy, you may stir in 1 to 2 TBLS flour. Simmer, stirring for 2 to 3 minutes. Pour sour cream & onion gravy over liver, and serve. Serve 2 to 4.

Low Calorie Liver & Onions

1 lb calves' liver

1 vegetarian bouillon cube

1/2 cup water

2 medium yellow onions, sliced thin

3/4 teaspooon garlic powder

1/2 teaspoon thyme, crumbled

Heat water in a large skillet. Stir in bouillon cube until dissolved. Heat until simmering. Add onions and cook, stirring, for 5 minutes. If liver is large cut into strips (Some modern companies sell their liver thin and not very big–hence the cheap price.) Stir garlic powder and thyme into bouillon. Add liver to skillet and cook, stirring occasionally, until liver browns. If needed, add more water to prevent burning. Serves 3 to 4.

Braised Calves' Liver

1 1/2 lbs calf liver
1 cup onion, finely chopped
1/4 cup butter or margarine
1/2 tablespoon paprika
1/2 tabblespoon onion powder or very finely minced onion
1 tablespoon tomato paste
1/2 teaspoon salt

Slice liver in small, thin pieces. Brown the onions in butter. Stir in the paprika onion powder and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.

Fried Pork Liver with Onions

6 slices bacon
3 large onions, sliced thin
salt & pepper, to taste
1/2 pound pork liver, sliced thin
1/2 cup flour
2 Tablespoons Crico or butter

Soak liver in milk. Drain thoroughly and pat dry with paper towels. Set aside. In a shallow bowl, add the flour; sprinkle in some salt and pepper.

In a deep skillet, fry bacon until crisp. Set aside on paper towels to drain, leaving the bacon fat in the pan. Add onions to the pan, along with desired amount of salt and pepper. Saute onions over medium-high heat, until soft and transparent. Remove onions from pan.

Allow pan to cool slightly, before carefully adding the Crisco or butter to the bacon fat in the pan. Lightly dust the liver in the flour, add to the skillet, and cook liver over medium heat, untill lightly browned on both sides. The liver will brown quickly, be careful not to burn it. Remove cooked liver from the skillet, and set aside on a warm plate.

Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (simmer) for exactly 15 minutes. Remove from heat and serve. NOTE: this recipe will work just as well with calves' liver.

Southern Fried Chicken Livers

1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
1/4 teasoon paprika
scant pinch, cayenne pepper (optional)
1/4 cup vegetable oil

Rinse the chicken livers in cool water, pat dry, and cut into bite-size pieces. Place livers in a sealable plastic bag, together with flour, salt, pepper, paprika, and, if using, cayenne pepper. Shake thoroughly, until well coated with flour mixture.

Heat the oil in a skillet; when quite hot (drops of water will bounce when flicked into the pan), arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutes, then turn to brown on the other side. Remove from pan and drain on paper towels. Serve immediately.

Seafood salad recipes

2010-01-26T07:33:00.000-08:00

Crab-Stuffed Egg and Tomato Salad

6 extra-large hard boiled eggs, shelled and halved

3/4 cup cooked or canned crab meat, finely flaked

1/3 cup mayonnaise

1 TBLS lemon juice

1/4 tsp salt

1/4 tsp onion powder

1/2 tsp yellow mustard

1 tsp pimento, finely chopped (optional)

2-3 large ripe tomatoes, cored and sliced 1/2 inch

3-4 TBLS Greek or Caesar salad dressing

Halve eggs and scoop out yolks. In a bowl, combine yolks with mayonnaise, lemon juice, salt, onion powder, mustard, pimento (if desired) and crab meat. Gently mix until well blended. Arrange tomato slices in a bowl or on a platter. Stuff crab mixture into egg halves, and place on tomatoes. If you find that you have more tomatoes than eggs, alternate arrangement by placing stuffed eggs on every other tomato slice. Lightly drizzle dressing on tomatoes only. Serves 4-6.

Tuna, cheddar and tomato salad

4 large size ripe tomatoes

2 regular size cans, solid white tuna, packed in water

1/2 cup extra sharp cheddar cheese, or any hard, strongly flavored cheese, finely grated.

1/2 cup celery, peeled and very finely chopped

2 1/2 TBLS bottled creamy ranch dressing or your favorite creamy dressing

1/2 head, iceberg lettuce

Drain liquid from tuna. Set aside. Cut tops off of tomatoes. Scoop out core, leaving about a 1/2 inch thickness. In a bowl, mix together tuna, cheddar, celery and dressing. Stuff tomatoes with tuna mixture, and serve on little nests of lettuce. Serves 4.

Salmon-apple Salad

2 cans skinless boneless salmon, drained (can sub. tuna or tiny shrimp)

1 cup red delicious apples, cored and diced

1 cup yellow delicious apples, cored and diced

½ cup mild cheddar cheese, diced small

1 tsp onion powder

½ tsp lemon juice

3 TBLS sour cream ranch dressing

1 head romaine lettuce

2 to 3 TBLS crisp cooked bacon, crumbled

In a large bowl, toss salmon, apples, cheese, onion powder and lemon juice with ranch dressing. Serve on a bed of lettuce leaves., and top with crumbled bacon. Serves 2 to 4.

June's Simple Tuna-Macaroni Salad

1/2 small box of elbow macaroni, cooked, rinsed and drained.
2 cans solid white tuna (can substitue chunk light tuna), drained & flaked
3/4 to 1 cup Helman’s Real Mayonnaise (or, more or less to taste)
1 TBLS onion powder or 2 tablespoons finely minced onion

Blend all ingredients together in a large bowl, then chill before serving. Serves 4 to 6.

Burgers and Fries: recipes

2010-01-25T11:18:00.000-08:00

American Burger

2 lbs lean ground beef

salt and pepper, to taste

2 TBLS ice water

1/4 cup butter or margarine

1 cup diced onions

catsup

mustard

hamburger buns

sliced dill pickles (optional)

Combine meat with salt, pepper and ice water. Form into 6 individual patties. Set aside. In a skillet, melt butter. Add onions and saute onions until soft. Set aside. Grill hamburger buns in remaining melted butter, until edges are browned. Set aside. Remove any remaining butter from skillet. Grill hamburgers, over medium-high heat, 5 to 7 minutes per side, or until cooked to desired doneness. Add catsup, mustard and onions to bottom half of grilled buns. Top with burger, and if desired, season burger with additional black papper, add top half of bun, and serve. You can add pickle slices to the burger, if desired. Serves 6.

Bleu Cheese and Onion Burger

1 lb ground beef

1 packet dry onion soup mix

1/4 cup of very cold water

black pepper (to taste)

1 small bottle bleu cheese salad dressing

4 hard rolls, split in half

In a bowl, mix ground beef with dry onion soup mix. Divide into fourths and form into four quarter beef patties. Grill approx. 6 to 8 minutes per side, or until desired doneness. 2 minutes before serving, pour a small amount of bleu cheese dressing over each burger. Place on buns, and sprinkle with desired amount of black pepper. Serves 4.

Nancy’s Yellowstone Burger

4 fresh store-made 80-85% lean ground beef patties.

4 slices yellow cheddar or American cheese

1 cup (minimum) Open Pit or your favorite bottled BBQ sauce

8 frozen onion rings, baked according to package directions (optional)

4 toasted hamburger buns

Pre-heat skillet or grill to medium-high heat. If patties or too thick for your liking, place them on a clean flat surface and press down with the palm of your hand, to desired thickness. Place patties in skillet. Cook approximately 5 to 7 minutes, or until edges brown and juice forms in the middle. Flip over and continue cooking 2 to 3 minutes. (Less time for rare/medium rare burgers) Place cheese over patties, and continue cooking 3 to 4 minutes longer, or until cheese is melted. Place on buns and top each patty with two onion rings (if desired). Smother top of burger with 1/4 cup (or more, if you like it) of the BBQ sauce. Add top bun and serve. Excellent served with steak fries and cola. Serves 4.

Nancy’s Adirondack Burger

1 lb ground chuck

2 TBLS A-1 or HP brand, steak sauce

2 TBLS tomato catsup

A few drops bottled hot sauce (optional)

2 cups onions, thinly sliced

1/4 cup butter or margarine

salt and pepper, to taste

8 thick slices of fresh baked crusty bread, grilled in butter, or toasted.

Lettuce and sliced tomatoes (optional)

In a bowl, combine meat with steak sauce and catsup (and hot sauce, if desired). Set aside. In a skillet, melt butter. Add onions and saute until very soft and transparent, seasoning with salt and pepper, to your taste. Form meat in to six individual 1/4lb meat patties. Cook to desired doneness, approx 5 min. per side, or longer for well-done.

Top with sauteed onions, and, if using, add lettuce leaves and a slice of tomato. Cut and serve each burger, sandwich style--afixing a toothpick to the top of each half, to stablize the sandwich. If desired, top each burger with extra steak sauce. Serves 4.

Bayou Burger

1 lb 85 to 90% lean ground beef

1/4 cup tomato sauce

1/2 tsp black pepper

1/4 tsp salt

1 tsp bottled Louisiana hot sauce

3 small sweet or yellow onions, halved and sliced

1 large green pepper, cored and seeded, sliced into 1/4 inch strips

3 TBLS butter, margarine, or vegetable oil

4-6 hard rolls or hamburger buns, toasted or un-toasted

Place meat in a large bowl. With a fork, gently mix in tomato sauce, pepper, salt and hot sauce, until well blended. Form into 4 to 6 uniform patties. Heat butter or oil in a sauté pan. Add onions and peppers and sauté, stirring occasionally, until soft. Drain well on paper towels. Meanwhile, pre-heat grill or skillet to medium high heat. Grill patties 5 to 7 minutes. Flip over and continue grilling for 4 to 5 minutes longer. Place patties on the bottom half of each bun. Top with onions and peppers and serve. Serves 4-6.

Nancy’s Ranch Style Oven Fries

4 medium red potatoes, sliced into wedges

1 TBLS vegetable oil

1 tsp chili powder

1 tsp onion powder

¼ tsp garlic powder

¼ tsp salt

Pre-heat oven to 475 degrees. In a bowl, toss potatoes with oil and seasonings, until well coated. Spread out on a greased baking sheet. Bake for 35 to 40 minutes, turning over once. Serves 4.

New England Herbed Oven Fries

2 pounds baking potatoes, scrubbed, and sliced into wedges or sticks
2 Tablespoons olive oil
To taste: sea salt (or table salt), dried parsley, dried basil, dried thyme (crumbled), dried minced garlic or garlic powder, paprika.

Pre-heat oven and a greased baking sheet to 475 degrees F.

Place oil in a bowl blending thoroughly with desired amount of seasonings. Toss potato wedges or sticks in the seasoned oil, until thoroughly coated. Carefully remove baking sheet from oven, and spread the fries out in a single, even layer on the hot baking sheet. Place in oven and bake for 15 minutes. Carefully remove and turn the fries over, continue baking for an additional 20 minutes. Serves 4.

3 Lasagna Recipes

2010-01-24T22:31:00.000-08:00

Retro-lasagna receipe from the 1960's

1 lb ground chuck

1 16 oz. can crushed tomatoes

1 small can tomato paste

1/3 cup water

2 TBLS onion powder

¼ TBLS garlic powder

½ lb lasagna, cooked

2 cups mozzarella cheese, shredded

6 slices yellow American or Velveeta Cheese

In a large skillet, brown meat. Drain off fat. Stir in tomatoes, tomato paste, water, onion powder and garlic powder. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Line a 12 inch by 8 inch baking dish with a layer of lasagna. Spread an even layer of meat sauce over it and sprinkle mozzarella over it. Repeat with more layers to you reach the top of the pan. Place sliced cheese on top and bake at 350 degrees for 30 to 35 minutes. Serves 6 to 8.

Baked Lasagna

1 pound rippled edge lasagna noodles

1/2 [pound ground beef

1/2 pound ground pork

2 Tablespoons olive oil

3 10 1/2 ounce cans , (or equivalent amount jarred) spaghetti sauce

1/2 cup tomato or vegetable juice cocktail

1 1/2 teaspoons salt —plus 1 additional tsp

3/4 teaspoon oregano—plus 1/4 additional tsp

1/4 cup parmesan cheese

1 pound (16oz) ricotta cheese

8 ounces part-skim mozzarella cheese, shredded

4 eggs

1/4 tsp black pepper

Pre-heat oven to 375 degrees. In a bowl, combine beef and pork, until well blended. In a large skillet, cook meat in oil., until browned and finely crumbled. Stir in sauce, tomato juice, 1 ½ tsp salt, and ¾ tsp oregano. Simmer over low heat for 15 minutes.

While meat mixture in simmering, cook lasagna according to package directions. Prepare the cheese filling by mixing together 1 tsp salt, 1/4 tsp oregano, parmesan cheese, ricotta cheese, mozzarella cheese, four eggs and black pepper, blending well. Line the bottom of a greased lasagna pan with a little of the meat sauce or with leftover spaghetti sauce.

Lay first layer of lasagna noodles over sauce. Spread first layer of cheese mixture over it. Top with a little sauce. Continue layering this way. Allow ends of lasagna to extend a little over the sides of the pan. Fold the extra ends back over the top , and cover with sauce.

Sprinkle top, if desired, with extra parmesan cheese and/or mozzarella. Bake for 40 minutes, or until hot. Serves 6 to 8.

Lasagna the Easy Way

1 pound ground beef
1 pound ground mild Italian sausage (can substitute hot sausage if desired)
1 eight-ounce block of cream cheese
2 cups shredded mozerella cheese, shredded
2 cups cheddar cheese, shredded
1 16 ounce jar of vodka style, or your favorite brand of spaghetti sauce
1 box of lasagna noodles

Pre-heat oven to 375 degrees F

Boil lasagna noodles per directions on box, drain, quickly rinse in cold water, separate and set aside. Next, brown beef and sausage in large skillet, after browning melt in cream cheese. In a large baking pan, layer noodles, then beef mixture, then sauce, then cheese, then another layer of noodles, repeat until there are three layers. Cover baking pan with aluminum foil and bake for 45 minutes. Remove from oven and allow pan to rest 10 min., before uncovering and cutting into serving pieces. Serves 4 to 6.

Some Fruity Recipes

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Chilled Stuffed Pears

2 medium pears, halved and cored

One lemon, halved

2 oz. smoked Gouda cheese, grated

2 tsp butter or margarine

4 cloves

Rub pear halves with lemon, squeezing to get juice. In a small bowl, mix together cheese and butter, until well blended. Stuff cheese mixture into hollowed out core of each pear. Poke one clove into the stem end of each pear. Chill and serve cold. Serves 2 to 4.

Glazed Orange Slices

3 medium seedless oranges, unpeeled, with ends cut off

¼ cup butter or margarine

¼ cup firmly packed, dark brown sugar

2 TBLS light corn syrup

4 whole cloves

½ tsp ground cinnamon

With peels on, slice oranges about ½ inch thick. In a large skillet, combine butter, brown sugar, cinnamon, cloves and syrup. Cover over low heat, stirring, until mixture comes to a boil Lay oranges in skillet, and cook for about 5 minutes, turning occasionally. Remove cloves before serving. Can be served hot or cold. Serves 2 to 4.

Fruit Bowl

1 small can mandarin oranges, drained

1 red delicious apple, peeled, cored and sliced

1 banana sliced

juice from one lime

¼ cup walnuts, finely chopped

Place bananas in a bowl and drizzle lime juice over them. Add apples and orange. Gently toss fruit until well blended. Sprinkle nuts over fruit and serve. Serves 1 to 3.

Baked Apples

(Mom always laughed when she thought of this dessert. That’s because she used to make it for dad, and he raved about it….until he found out that it was made with diet soda. Then he wouldn’t touch it anymore.)

4 medium red apples

1 can of diet black cherry soda (can substitue diet Dr Pepper or gingerale)

Cinnamon

Raisins (optional)

Pre-heat oven to 350 degrees. Core apples, leaving skin on. Fill each with soda pop and sprinkle top with a little cinnamon. If desired, place a few raisins in the core hole of the apple. Very lightly butter the bottom of a baking pan. Place apples in pan. Bake for 30 to 40 minutes, basing occasionally with remaining soda. Serves 4.

Southern Style Peach Salad

8 to 10 large canned or frozen peach halves, (no syrup, if using canned)

1- 8 oz. container small curd cottage cheese

1/2 cup chopped Maraschino cherries

1.4 cup shelled peanuts, very finely chopped

1/2 tsp granulated sugar

1/8 tsp lemon juice

Romaine lettuce

Wash and thoroughly rinse lettuce leaves. Arrange on a plate or platter. Lay peach halves, evenly spaced, on top of lettuce. In a bowl, blend remaining ingredients together, and spoon into each peach half. Cover and refrigerate 1/2 hour. Serves 4.

Ground Beef (mince) Casserole Recipes

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How can you not like a one-dish meal? Expecially when it's budget friendly? Here's four cassrole recipes for you to try, and hopefully enjoy:

Nancy’s Tater-taco Casserole

1 lb 85-90% lean ground beef

1/4 cup yellow onion, finely chopped

1 TBLS vegetable oil

2 cans condensed tomato soup

1 packet taco seasoning

1 15 1/2 oz. can whole kernel corn, drained

1/2 bag potato nuggets

1 cup cheddar or Monterey jack cheese, shredded

Pre-heat a large skillet to medium. Add oil and sauté onion until soft. Set aside. Add beef and cook, stirring, until brown and crumbly. In a large mixing bowl, stir in beef and onions with soup, taco seasoning and corn. Grease a large baking dish with cooking spray or butter. Spread meat mixture in an even layer on the bottom. Top with potatoes and bake for 40 minutes. Remove from oven and sprinkle with cheese. Continue baking for 10 to 15 minutes longer, or until potatoes are nicely browned. Serves 4 to 6.

June’s Tomato-Beef -Noodle & Cheese Casserole

1 lb ground beef

1 TBLS vegetable oil

2 slices yellow American cheese, sliced into ¼ inch strips

1 1 lb. can peeled whole tomatoes, with liquid

8 oz medium egg noodles

2 tsp onion powder

1 tsp garlic powder

dash, salt

Cook noodles in rapidly boiling water, adding salt 5 minutes before noodles are finished cooking. Drain and set aside. Meanwhile, brown beef in oil. Next, mash tomatoes and add tomatoes with about half of the liquid to the beef. Stir in onion powder and garlic powder, until well blended. Fold in noodles. Top with strips of cheese and simmer on med-low heat, about 20 minutes, or until heated through and cheese is melted. Serves 4.

Beef-Noodle Bake

3 TBLS butter or margarine, plus 2 TBLS.

3 TBLS all purpose flour

¾ tsp salt

1/8 tsp black pepper

1 ½ cups milk

1 4oz. can mushroom stems & pieces

1/1 package of broad (wide) egg noodles, cooked according to pkg. directions

1 lb ground beef

1 cup yellow onion, chopped

1 clove garlic, minced or (can sub. 1 tsp garlic powder)

¼ tsp oregano

1 8oz. can tomato sauce

1 cup mild white cheddar cheese, shredded

Pre-heat oven to 375 degrees. In a saucepan, melt three tablespoons of butter. Stir in flour, salt and pepper. Add milk and cook, stirring constantly, until thickened. Add mushrooms. In a skillet, melt 2 TBLS butter. Brown meat with onion and garlic. Stir in tomato sauce and oregano. Stir in mushroom sauce and a half cup of the cheddar cheese. In a two quart casserole, combine drained noodles with meat mixture. Sprinkle top with remaining cheese. Bake for 25 minutes. Serves 4 to 6.

Nancy’s Northeastern Shepherd’s Pie

1 lb ground chuck

1 small yellow onion, chopped

1 can diced tomatoes

1 can whole kernel corn, drained

1 can cut greenbeans, drained

2 TBLS Worcestershire sauce

1 TBLS ketchup or hot sauce

1 package four cheese flavor instant mashed potatoes

¼ cup New York or Cabot extra sharp cheese, shredded (optional)

½ tsp paprika or chili powder

1 refrigerated pie crust

Pre-heat oven to 350 degrees. Prepare potatoes according to package directions. In a large skillet, brown ground beef with onion, until beef is crumbly and onion is soft. Drain off fat. Stir in tomatoes, corn, greenbeans, Worcestershire and ketchup or hot sauce. Simmer over low heat for 10 to 15 minutes. Meanwhile, line a 9 inch pie plate with crust. Spoon meat mixture into crust, in an even layer. Top with potatoes. If desired, sprinkle potatoes with cheese and/or paprika or chili powder. Serves 3 to 6.