RED CABBAGE
Yield: 6 servings ![]()
All Recipes Featured on ![]() MISC Pt 2
SUPER BISCUITS Sift first five ingredients; cut in shortening until the mixture resembles coarse meal; add milk all at once, stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently ½ minute. Pat or roll out ½-inch thick; cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees for 10 – 12 minutes.
Variation:
SUMMER SALSA SALAD
(from Old Farmer's Almanac) Ingredients: 8 ears corn, husked ½ cup vegetable oil ¼ cup apple cider vinegar 1 ½ tsp lemon juice ¼ cup minced fresh parsley 2 tsp sugar 1 tsp sea salt (optional) 1 Tbles chopped fresh basil or ½ tsp dried basil ¼ tsp cayenne pepper 2 large tomatoes, seeded and coarsely chopped ½ cup chopped onion 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper Instructions: In a pot, boil corn for 5 to 7 minutes, or until tender. Drain and set aside to cool. In a bowl, whisk together oil, vinegar, parsley, basil, sugar, lemon juice, salt (if using) and cayenne. Cut cooled corn off cob and add to oil mixture. Add tomatoes, onions, and peppers to corn and oil mixture. Stir to combine. Chill in the refrigerator for several hours or overnight. Yield: Makes 10 servings. Serve as a side or serve with tortilla chips.
CORNBREAD SALAD
APPLE-ORANGE
CRANBERRY SAUCE (from my Williams-Sonoma Thanksgiving & Christmas Cookbook) "A variation on the traditional cranberry sauce, this flavorful blend is excellent with poultry or almost any meat, hot or cold. It can be made a day in advance and refrigerated in a covered container." ½ orange 2 cups (16 fluid) water 1 tart apple such as Granny Smith, pippin or McIntosh 3 cups (12 ounces) fresh cranberries 1 ¼ cups (10 ounces) sugar ½ tsp ground cinnamon ¼ tsp ground cloves (Makes 3 ½ - 4 cups) Squeeze the juice from the orange half and set the juice aside. Remove the membrane from the inside of the orange shell and discard. Cut the shell into small dice. Put into a small saucepan with the water, bring to a boil and cook for 10 minutes. Drain and set aside. Peel and quarter and core the apple, then chop into small pieces. Place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the reserved diced orange peel, the reserved orange juice, the sugar, cinnamon and cloves. Bring to a boil, reduce the heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, 10 - 15 minutes. Transfer to a bowl and let cool before serving. Or cover and refrigerate; bring to room temperature before serving.
SKILLET HERB ROASTED CHICKEN
TORTELLINI in Cream Sauce
(From a clipping in my "treasury of recipes") A clipping from the St. Louis Post Dispatch - Monday, March 22, 1999 (Cicero's Restaurant and Entertainment Plex, 6691 Delmar Boulevard in University City) 1 pound frozen meat tortellini ¼ cup (1/2 stick) butter 1 tsp minced garlic 1 ounce (about ¼ cup) artichoke hearts 1 ounce (about 1/3 cup mushrooms, sliced 1 ounce (about ¼ cup) frozen green peas 2 cups half-and-half 1 cup grated Parmesan cheese Parsley Cook tortellini according to package instructions. Drain; set aside. Melt butter in a large skillet over medium-high heat. Add garlic; saute about 1 minute. Stir in artichoke hearts, mushrooms, peas, and half-and-half. Stir to blend. Bring mixture to a boil. Add Parmesan cheese; mix well. Stir in cooked tortellini until well-blended with sauce. Pour tortellini onto serving plates. Garnish with parsley. Yield; 2 to 3 generous servings.
FLAVORED BUTTERS
For Watercress Butter: 2 Tbles chopped watercress.
CARAMEL APPLE DIP
(from Saint Louis Days / Saint Louis Nights Cookbook) Junior League of St. Louis Yield 8 to 10 servings…. 14 ounces caramels 1 8-ounce package cream cheese, softened ½ cup brown sugar 2 Tbles granulated sugar 1 tsp vanilla ¾ cup chopped dry-roasted nuts Apple slices 1. Gradually melt caramels in microwave, stirring every 30 seconds until soft. Watch closely - caramels burn easily. 2. Stir in cream cheese, the sugars, vanilla, and nuts. 3. Dip apple slices into caramel mixture. (This dip keeps in refrigerator several weeks.)
CRANBERRY-PEAR RELISH ![]()
CHRISTMAS CRUNCH SALAD
(from Old-Fashioned Christmas Favorites Cookbook) "Colorful, festive, and healthy, too" 2 bunches fresh broccoli, broken in small pieces 1 head cauliflower, broken in small pieces 1 red onion, chopped 2 cups cherry tomatoes, cut in halves DRESSING: 1 cup mayonnaise 1 Tbles vinegar Dash of salt and pepper ½ cup sour cream 2 Tbles sugar Combine dressing ingredients, mix well. Toss with vegetables. Serve chilled. Can be made a day ahead, and is particularly pretty if served in a clear glass bowl. Yield 6 servings.
HOLIDAY APPLE and
CRANBERRY CASSEROLE (From Gooseberry Patch Old-Fashioned Country Christmas Cookbook) 1 cup sugar 2 cups raw fresh cranberries 3 cups diced apples, unpeeled (hard or tart varieties) 1 cup quick oats ½ cup brown sugar 1 cup chopped pecans Butter (to dot) Put the apples, cranberries, and sugar in the bottom of a 9"x13" well buttered casserole dish. Mix the oats, brown sugar, and pecans and pour over the top of fruits. Dot the entire top with butter. Bake at 325 degrees for 1 hour.
CHRISTMAS STRAW and HAY
Yield: 4 - 6 servings
MERRY, MERRY, MERRY MEATBALLS
1. Preheat oven to 450 degrees.
Merry Sherry Sauce
Sauce:
CHEESE RING
(from the JUNIOR LEAGUE CELEBRATION COOKBOOK) Makes 8 to 10 Servings 1 pound sharp Cheddar cheese, grated 1 cup chopped pecans ¼ cup mayonnaise 1 small onion, grated 1 clove garlic, pressed ½ tsp Tabasco 1 cup strawberry preserves Combine the cheese, pecans, mayonnaise, onion, garlic, and Tabasco in a medium bowl, mix well. Spoon into a ring mold that has been lined with plastic wrap. Chill in the refrigerator. When ready to serve, unmold onto a platter and top with the strawberry preserves. Serve with crackers.
SUNNY BAKED EGGS
NEW FLAVORS FOR BAKED CHICKEN
BIRTHDAY LUNCHEON AT
JUDY GREEN'S 2019 "CHICKEN RECIPE" Cook a chicken until tender enough to remove meat from bones. (Judy used a pressure cooker). Drain meat fairly dry and save broth. Use 2 cans of cream of mushroom soup and stir into the cut up chicken. Heat the broth and use it to make a dressing. Use about ¾ loaf of bread, onion, salt, pepper and sage. (Judy used a package of dry dressing.) Put a layer of dressing (about half) in bottom of a flat pan. Pour the chicken mixture over it. Add 2 eggs slightly beaten to the remaining dressing and use for the top layer. Bake for 30 - 45 minutes in a 350 degree oven. The Greens live in Chesterfield now and that's where we were for this luncheon. I e-mailed Judy and asked her if the recipe had specific amounts, etc. and would she send them to me….here is her reply to me: "That was the exact recipe. I got around the amount of spices by using dry dressing all ready with herbs and spices. This came from my mom's recipe book, Country Kitchen Cookery. Recipes came from farm women and book published by Fremont County (Iowa) Farm Bureau c. 1958. All these women cooked for farm husbands and hired hands. It's hearty food. I enjoy browsing and seeing familiar names from my childhood."
POTATO and LEEK SOUP
IRISH FONDUE
(from the Irish Heritage Cookbook) "Those old enough to remember when fondue was fashionable and everyone sat around the coffee table with forks in hand dipping bread cubes into a pot of bubbling cheese will also remember trying to cover the distance from the pot to your mouth without dripping cheese all over yourself. Leave it to the Irish to figure out a way to avoid all the mess by baking the cheese with the bread and serving it in finger-sized strips. It's perfect Irish hors d'oeuvre." 8 Tbles (1 stick) unsalted butter at room temperature ½ tsp dry mustard ½ tsp minced garlic 12 slices firm-textured white bread, crusts removed 2 cups (8 oz) shredded Kerrygold Blarney or Swiss cheese ¾ tsp chopped fresh chives ¾ tsp Worcestershire sauce Salt and freshly ground pepper to taste 4 eggs 1 ½ cups milk 2/3 cup dry white wine 2/3 cup heavy (whipping) cream In a small bowl, blend the butter, mustard, and garlic together. Spread an equal portion on each slice of bread. Fit 6 slices, buttered-side down, into the bottom of a 9-by-13-inch glass baking dish. In a small bowl, stir the cheese, chives, Worcestershire sauce, salt, and pepper together. Sprinkle over the bread. Place the remaining bread, buttered-side up, on top of the cheese. In a medium bowl, shish the eggs, milk, and wine together until well blended. Pour over the bread. Let sit for 30 minutes. Pour the cream over the top. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 24 hours. Preheat the oven to 350 degrees. Bake, uncovered, until lightly browned and set, 60 to 70 minutes. Remove from oven and let rest for 15 minutes. Cut into finger-sized strips and serve hot.
CREAMY SORREL SOUP
(from Cooking with the Seasons) "Sorrel is best in cool spring and fall weather. Found in the wild, sorrel has a tart taste that inspired a game for us as children. Whoever could eat the most before our eyes teared was the winner! Today, cultured sorrel has a more pleasant, lemony flavor. Because heat changes the acid content of sorrel, this creamy soup loses some of its bright color during cooking, turning it a soft green" 6 servings 2 Tbles unsalted butter 4 shallots, peeled and chopped 2 pounds sorrel leaves, washed and dried 2 Tbles flour 6 cups chicken stock 2 egg yolks 1 cup cream Salt and pepper In a large saucepan, melt the butter and slowly cook the shallots until soft but not brown. Reserving 4 leaves for garnish, chop the sorrel and add to the shallots, stirring gently. Add the flour and stir until the butter is absorbed. Slowly stir the chicken stock and blend well to prevent lumps from forming. Bring the mixture to a boil, then simmer for 10 minutes. Puree the soup in a food processor, then reheat. In a small bowl, blend the egg yolks and cream, then slowly add to the soup. To prevent the cream from curdling, stir quickly while adding the cream mixture and do not allow the mixture to boil. Adjust the seasoning with salt and pepper. Chiffonade the reserved sorrel leaves. Ladle soup into bowls and top with chiffonade. Serve at once. VARIATIONS: The same amount of spinach, watercress, or any green-leaf combination can be substituted for sorrel. " Adding ¼ pound of spinach to the sorrel intensifies the green color of the soup while maintaining the lemon taste. " Add ½ lb of sautéed mushrooms prior to pureeing for a more robust flavor. Chiffonade is a delightful garnish technique that can be done to any leafy herb or vegetable. Simply stack up 4 to 6 leaves, then tightly roll them lengthwise.. Slice the leaves very thin, then separate into strands. Use in soups, sauces, dressings, or on top of hors d'oeuvres. SIDENOTE: In the recipe I have not specified the type of cream to use: half and half, light, heavy, or whipping cream. Use your own choice and vary the amount to your taste.
GLAZED RASPBERRY CHEESE PIE
(from Gateways, Your Entrée to Easy Elegance) "Dedicated to St. Louis Children's Hospital" Serves 10 - 12 2 cups shredded Cheddar cheese 2 cups shredded American, brick or provel cheese 6 - 10 green onions, chopped 1 cup pecans, chopped 4 Tbles mayonnaise 1 ½ cups raspberry preserves Line a 9-inch pie plate with plastic wrap leaving a large overhang. Mix cheeses, onions, pecans and mayonnaise. Press into pie plate, flatten top and fold plastic wrap over to cover. Chill well. When ready to serve, invert onto a serving plate and remove plastic wrap. Frost top and sides with raspberry preserves. Serve with crackers. Cheese pie can be make several days in advance and frosted with raspberry preserves just before serving.
ASPARAGUS with
ROASTED GARLIC and HAM (from Cooking with the Seasons) "After fall butchering, our hams and sausages were hung in the chimney to cure. By spring the smoke curling up from winter fires built in our stone hearth always gave the meat a rich, potent taste that varied according to the spices rubbed on it beforehand. Today we turn away from sausage and ham, fearing the fat content and possible health risks of trace carcinogens in smoke. But as with all foods, moderation is the key. Occasionally treat yourself by using smoked meat as a flavoring instead of a main ingredient." 6 servings 3 dozen asparagus stalks, scales and woody ends trimmed ¼ pound pine nuts 8 ounces ham, coarsely chopped 1 head of garlic, roasted, pulp extracted and reserved 1 Tbles lemon juice ½ cup olive oil Salt and pepper Preheat the oven to 350 degrees. Bring a large saucepan of lightly salted water to a simmer. Blanch the asparagus for 3 to 5 minutes until crisp-tender. Transfer to a bowl of ice water to cool. Drain and set aside. In a small pan, heat the pine nuts until lightly toasted. Add the ham and toss until the ham is warmed through. Place the asparagus on a serving platter and sprinkle with the ham-and-nut mixture. In a mixing bowl, cream together the garlic pulp and lemon juice. Slowly add the olive oil, stirring until well mixed. Adjust the seasoning with salt and pepper. Drizzle the dressing over the asparagus. SIDENOTE: To roast whole garlic heads, remove the loose, dry skin, but do not peel. Cut ¼ inch off the tip of the head. Rub the garlic all over with ½ tsp of olive oil and place on a baking sheet in a preheated 350 degree oven for about 25 minutes, or until light brown and soft. Cool. Press the pulp out by holding the garlic head by the base. Turn the garlic over a bowl and squeeze the whole head gently until all the pulp is extracted or divide the cloves and squeeze each one individually. Discard the skin.
CHICKEN SCALLOPINI
(from Betty Crocker's Timesaving Cookbook) 2 boneless chicken breasts ½ cup all-purpose flour 2 Tbles vegetable oil 3 Tbles margarine or butter 2 Tbles lemon juice Snipped parsley Lemon slices Hot cooked spaghetti Remove skin from chicken breasts; cut each into halves. Place each half between two pieces of waxed paper; pound until 1/4-inch thick. Coat with flour. Heat oil and 2 Tbles of the margarine or butter in 12-inch skillet over medium heat until hot. Cook chicken until done and light brown, about 4 minutes on each side. Remove chicken to warm platter. Heat remaining margarine or butter in same skillet until melted. Stir in lemon juice; pour over chicken. Garnish with snipped parsley and lemon slices. Serve with (or over) hot cooked spaghetti.
ASPARAGUS PIE
Bake at 350 degrees for 30 minutes
CRUNCHY SPINACH DIP
(from JUNIOR LEAGUE CELEBRATION COOKBOOK) Makes 6 - 8 servings 1 (10 ounce) package frozen chopped spinach, thawed, with juice squeezed out thoroughly 1 package Knorr vegetable soup mix ¼ chopped green onions 1 cup water chestnuts, chopped 1 cup mayonnaise 1 cup sour cream Lemon juice to taste Tabasco to taste In a large bowl, combine all the ingredients. Mix thoroughly. Chill well in the refrigerator before serving. Serve in a round loaf of hollowed-out bread with chunks of bread or crackers on the side.
WILD MUSHROOM BUTTER
(from The Greenbrier Cookbook) "As this recipe makes more than needed, store the excess in the freezer and slice off a round to top plain steamed vegetables or broiled fish." 4 ounces wild mushrooms, such as shitake or chanterelle 16 Tbles (2 sticks) unsalted butter, softened at room temperature 2 Tbles chopped fresh parsley 1 Tbles chopped mixed fresh herbs (such as tarragon, dill, chervil, basil, rosemary, chives) 1 small clove garlic, minced 1 ½ tsp brandy 1 tsp Worcestershire sauce Juice of ½ lemon Salt and freshly ground black pepper, to taste 1. Chop the mushrooms in a food processor, using the pulse button, until very fine (alternatively, chop with a large knife). In a medium sauté pan, cook the mushrooms in 2 tsp of butter over medium heat until they are soft and all their liquid has been rendered and evaporated, about 5 minutes. Transfer to a strainer and allow to drain and cool completely. 2. Combine the cooled mushrooms with the remaining ingredients and mix well in the food processor or with a wooden spoon. The butter may be shaped into a cylinder with plastic wrap, chilled or frozen, and sliced into rounds for serving. The butter may be kept up to 1 week in the refrigerator or 2 months in the freezer. Makes ½ pound
CREAMY ONION CASSEROLE
PARMESAN PECAN
BROILED TOMATOES (from Cooking with Paula Deen Magazine - July/August 2006) (Makes 6 servings) 3 large tomatoes, cut in half crosswise ¼ cup fine dry breadcrumbs ¼ cup grated Parmesan cheese ¼ cup finely chopped pecans ¼ tsp dried basil leaves 1/8 tsp garlic salt 2 ½ Tbles butter, melted Preheat oven to 350 degrees Place tomatoes in an 11 x 7 x 2-inch baking dish. Bake, uncovered, 15 minutes In s small bowl, combine breadcrumbs and remaining ingredients. Spoon mixture evenly over baked tomato halves. Set oven to broil. Broil tomato halves 5 inches from heat 7 to 8 minutes, or until topping is golden brown. Serve immediately.
RICE ALFREDO
"Despite the fact that my family is otherwise very picky, they always seem to enjoy this dish, especially with pork chops or roast pork."
K.C. STOCKYARD MEAT BALLS
(from Recipes From Missouri with love) "The Kansas City Stockyards were first opened in 1871 and were at the start simply used as a rest area for cattle on their trek from Abilene to Chicago. Today the number of animals averages 255 million a year, which makes Kansas City a major feed and stock market." ½ cup finely chopped onion 2 Tbles butter ½ cup seasoned bread crumbs ½ cup water 1 pound ground chuck 1 Tbles chopped parsley 3 Tbles grated Parmesan cheese 1 egg, slightly beaten 1 tsp salt ¼ tsp pepper 1 Tbes Worcestershire sauce ¼ tsp garlic powder Saute onion in butter until tender. Mix all together and roll into small balls about the size of ping pong balls. Place on a lipped cookie sheet and bake at 375 degrees for 20 - 25 minutes.
BORSCHT - "Cold Beet Soup"
STEPHANIE'S
BAKED SANDWICHES (Stephanie is my daughter-in-law married to my son, Allen) 12 small croissants 12 slices good ham 12 slices Swiss cheese Arrange croissants in baking dish: ½ slice cheese top Ham middle ½ slice cheese bottom Mix together 2 Tbles Dijon mustard 2 Tbles honey 1 Tbles brown sugar (Reserve 2 Tbles for later) Spread honey/mustard mixture on top of croissants Mix reserved honey/mustard mix with ¼ cup melted butter and pour on top of croissants. Sprinkle with poppy seeds Bake 375 degrees for 7 - 8 minutes
7-LAYER CASSEROLE
(From a family cookbook from Neiman Marcus: Pigtails and Frog Legs) "This casserole is so good I've even served it for dinner parties. Sometimes I think it's even better reheated." Serves 6 to 8 1 cup uncooked rice 1 cup canned whole kernel corn, drained 1 tsp salt 1 tsp pepper 2 cans (8 ounces each) tomato sauce ½ cup water ½ cup onion, chopped ½ cup green pepper, chopped ½ cup celery, chopped ¾ pound ground beef, uncooked ¼ cup water 4 strips bacon, halved Preheat oven to 350 degrees. Layer the following in a 2-quart baking dish with a tight-fitting lid: rice, corn, salt, pepper, 1 can of tomato sauce, water, onion, green pepper, celery and ground beef. Pour the second can of tomato sauce and remaining water over layered ingredients. Lay 4 strips of bacon on top. Cover and bake for 1 hour. Uncover and bake for 15 to 30 minutes, until bacon is crisp. "Serve casserole with tossed green salad."
COLD SUMMER TOMATO BISQUE
(from Cooking with the Seasons Cookbook) Originally a bisque referred to a hot soup made from the liquor of shellfish in a thick cream base. Today we extend our definition of what a bisque is to include any number of ingredients that are rich in flavor. Whether using fruit or vegetables, today's bisques achieve their traditional velvety texture by balancing the amount of pulp, juice, and yogurt in a recipe. This gives a satisfying consistency without using cream. 6 servings 1 small onion, peeled and diced 2 stalks celery heart, with leaves, diced 4 Tbles chopped fresh cilantro 1 cup yogurt 6 large tomatoes Zest of 2 lemons, grated Juice of 2 lemons ½ cup chopped celery leaves Salt and pepper In a food processor, puree the onion, celery stalks, and cilantro. Add the yogurt and process until mixed. Pass the mixture through a fine strainer, pressing as much pulp and juice through as possible. Discard the remaining fibers. Transfer to a bowl. Puree the tomatoes and strain, discarding the tomato fiber. Add to the onion, celery stalks, and cilantro. Add the lemon zest, lemon juice, celery leaves, and salt and pepper to taste. Blend together until smooth. Add more yogurt, if desired, to thicken the soup. Cover and refrigerate for at least 4 hours. Mix well before serving. VARIATIONS: Cucumber dill bisque can be made the same way. Omit the tomatoes and cilantro, replacing them with 2 cucumbers and the same amount of dillweed. Replace the celery stalks and cilantro with equal amounts of fennel and fennel week. A half tsp of curry powder will warm the tomato bisque in the mouth, while a pinch of cayenne pepper will make it spicy.
FRIED GREEN TOMATOES with
Serves 2
PLAN A SPUD PARTY
(from The Southern Living Cookbook) A baked potato, topped with chili, guacamole, ham, salad, or just about anything, can transform itself into a meal, and a fun and casual party menu. You could make the party a potluck by asking each guest to bring a different topping for the baked potatoes you provide. For the party, slice the baked potatoes in half and offer two or three halves per person so that guests can mix and match toppings as they desire. Base the potatoes on a bed of lettuce for color and crunch, and let guests pile on the toppings. Follow the potatoes with a rich dessert, and you would have a meal.
GUACAMOLE I & II
GUACAMOLE I
BEEF STRIPS CANTONESE
POTATO CHOWDER
(I went down "memory lane" for this one…and in acknowledgement of our first snow.)
WILD RICE (CASSEROLE)
(from For All Occasions Creative Cuisine) 6 cups cooked wild rice ¾ cup celery, diced ¾ cup onion, diced ½ cup green pepper, diced 1 (12 ounce) can cream of mushroom soup 1 (12 ounce) can cream of cream of chicken soup Combine all ingredients with soup concentrates. Put in a buttered casserole; dot with butter. Bake uncovered at 300 degrees for 1 hour and 15 minutes. If rice browns too quickly, cover while baking. Serves 8 to 10 Can prepare ahead.
BACON CORNETTES
(from Better Homes & Gardens Lunches and Brunches) Dice 10 - 12 slices bacon, cook till crisp; drain. Sift together 1 cup sifted all-purpose flour, ¼ cup sugar, 4 tsp baking powder, and ¾ tsp salt; stir in 1 cup yellow corn meal. Add 2 eggs, 1 cup milk, and ¼ cup salad oil. Beat just till smooth, about 1 minute (do not overbeat). Stir in bacon. Fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 - 25 minutes. Makes about one dozen.
CHEESE-CRAB SOUP
(Party Ideas from Party Season) 4 slices bacon, diced 1 cup onions, diced ¼ cup flour 1 tsp salt 1 tsp dry mustard 1 tsp paprika ¼ tsp garlic powder 1 bay leaf 3 cups milk 2 cups Cheddar cheese, diced 1 cup bouillon 2 Tbles white wine 1 - 6 ½ ounce can crabmeat, drained Cook bacon until crisp. Drain. Set aside. Saute onions in bacon drippings. Place bacon, onions, flour, spices, and 1 cup of milk in blender. Blend until smooth. Gradually add cheese and bouillon. Blend until smooth. Turn into saucepan and add remaining milk. Cook over medium heat, stirring until soup thickens. Add wine and cook 2 minutes longer. Add crabmeat in chunks. Heat and serve. Makes 8 small servings.
NO NAME RECIPE
(from Facebook and I don't know whose recipe this is, but I do KNOW it's GOOD and EASY) 1 package Grand Biscuits 1 20 ounce package meat balls 2 cups Spaghetti Sauce 1 ½ cup shredded Mozzarella cheese or slices of Provolone cheese A buttered 9" x 13" pan Cut biscuits into 8 wedges each Place the biscuits in a layer in the buttered pan Place a layer of meat balls over the biscuits Cover the meat balls with Spaghetti Sauce Cover the Sauce with the cheese Bake at 375 degrees for 40 - 50 minutes (I found that if you use two smaller buttered baking pans, probably won't take as long to bake.)
ROTINI with TWO CHEESES
ASPARAGUS and HAM AU GRATIN
(from The White House Chef Cookbook) (This Cookbook is copyright 1967 by Rene Verdon. The book is "Respectfully dedicated to our late President John Fitzgerald Kennedy and to Mrs. Kennedy, Caroline and John with gratitude for giving me the happiest years of my life".) (4 servings) 1 pound asparagus, washed and trimmed ½ Tbles butter 1 Tbles flour ¼ tsp salt 1/8 tsp white pepper Pinch grated nutmeg ¼ cup grated Parmesan cheese 12 to 14 ounces cooked ham, in one piece 4 eggs, hard-cooked and halves 1 Tbles chopped parsley 1. Cook asparagus in small amount of salted boiling water, drain and reserve liquid. 2. In a heavy saucepan melt butter. Blend in flour. Gradually stir in 2/3 cup of asparagus liquid. Add salt, pepper and nutmeg. Cook for 3 minutes. Remove pan from heat. Stir in grated cheese. 3. Cut ham into 1-inch cubes and put in a lightly buttered casserole. Top with asparagus. Arrange halved eggs in a crown over asparagus. Sprinkle eggs with parsley. Cover with sauce and bake in preheated oven at 375 degrees for 10 minutes.
SAUERKRAUT-APPLESAUCE
CASSEROLE (from Gourmet Bohemian Cooking Cookbook) 2 (1 pound) cans sauerkraut 1 (1 pound) can applesauce 1 large onion, sliced 1 large Irish potato, grated 1 cup meat or chicken stock 1 cup white wine 1 Tbles caraway seed Combine all ingredients and place in greased casserole. Bake covered at oven temperature of 350 degrees for 1 to 2 hours or until desired consistency. Some like it mushy, others prefer it drier. This is delicious served with a turkey dinner. Yield: 6 to 8 servings
BROCCOLI with CHEESE
(from American Country Cooking Cookbook) Makes 4 servings 1 pound fresh broccoli ½ cup cottage cheese 1 large egg, beaten 2 Tbles instant minced onion 2 Tbles shredded Swiss cheese ½ tsp salt 1/8 tsp white pepper 2 drops red pepper sauce 3 Tbles bread crumbs 1 Tbles gutter or margarine, melted Paprika 1. Cut broccoli stalks lengthwise into halves; cook in large saucepan of boiling water until crisp-tender, about 8 minutes. Drain well; arrange in greased 1-quart baking dish. 2. Combine cottage cheese, egg, onion, Swiss cheese, salt, pepper and red pepper sauce in small bowl; mix well. Spoon over broccoli. 3. Mix breadcrumbs and butter in small bowl; sprinkle over cheese mixture. Cover baking dish tightly with aluminum foil. 4. Bake in preheated 325 degree oven until cheese topping is set, about 20 minutes. Remove foil; sprinkle top of casserole with paprika.
SHOE PEG CORN &
VEGETABLE CASSEROLE (from River Town Cookbook, "A collection of authentic recipes collected by the Louisiana, Missouri Historical Preservation Association") - This particular recipe was Betty Allen's, my co-author, my good friend, and a true historian. 1 can French-style green beans, drained 1 can white shoe peg corn, drained 1 can Campbell's cream of celery soup ¾ cup extra sharp cheddar cheese, grated 2/3 cup sour cream ¼ cup green pepper, chopped ¼ cup onion, chopped ¼ cup celery, chopped Ritz crackers or corn flakes, crushed Mix together all ingredients except crackers. Pour into a greased 9" x 13" pan. Mix crushed crackers or corn flakes with melted butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes. This is a very tasty casserole-nice for company dinners or to take out to friends.
COLD SUMMER TOMATO BISQUE
6 servings
DADDY'S EASY PARMMIGIANA
(from Pigtails and Frog Legs A family cookbook from Neiman Marcus) "We all love veal parmigiana but veal is rather expensive. Daddy came up with his version using a pork tenderloin. It's easy and delicious. The kids loved it all their growing-up years." 1 pork tenderloin, butterflied and pounded thin 1/3 cup flour ½ tsp garlic salt ½ tsp seasoned salt or Greek seasoning 3 Tbles olive oil 3 cups bottled Marinara sauce 2 cups Mozzarella cheese, shredded ¾ cup Parmesan cheese, shredded Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick coating. Dredge pork in mixture of flour, garlic salt and seasoned salt. Saute in olive oil until browned on both sides. Remove from heat and drain. Cover bottom of prepared pan with 1 ½ cups bottled Marinara sauce. Sprinkle 1 cup Mozzarella over sauce. Place sautéed pork on cheese. Sprinkle ½ cup Parmesan over pork. Pour the remaining 1 ½ cups Marinara sauce over all. Sprinkle top with remaining 1 cup Mozzarella and ¼ cup Parmesan. Cover with foil and bake 30 - 40 minutes, until cheese is melted and bubbly. Uncover and place under broiler to brown slightly. Remove from oven and let stank 10 minutes before serving. Serves 4 (This is the recipe recommended be served with Rice Alfredo.)
HOLIDAY APPPLE and
TODD & CANDIE'S
LEMON ANGEL HAIR SHRIMP "I know this is DELICIOUS, I've had it and I love it. I'm sure you will too." 3 Tbles olive oil ½ cup butter, salted 2 pounds large uncooked shrimp (peeled, deveined, and butterflied 6 large garlic cloves, chopped ¼ tsp red pepper flakes (optional) 2 lemons, zest and juice 3 Tbles chopped fresh parsley, flat leaf (optional) 1 pound Angel Hair pasta Course salt and freshly-ground black pepper to taste 1. Heat butter and oil in a large skillet over medium-low heat until melted. 2. Add shrimp and toss to coat. 3. Add garlic, red pepper flakes, lemon zest, lemon juice, and parsley. 4. Cook until pink and no longer translucent, 5 to 7 minutes. 5. Mound Angel Hair in a large bowl. Spoon shrimp mixture over and toss to combine. Allow 5 minutes to soak up the sauce. Serve. 6. Cooking Tip: You almost can't use too much lemon. Let the pasta absorb the sauce for 5 to 10 minutes before serving. 7. Recipe Authors: Todd & Candie.
AU GRATIN RICE
(from A Showcase of Recipes for Missouri Agricultural Products) AgriMissouri "From Missouri fields, rice is delivered to processing plants where it first is dried and then cleaned. Shelling equipment extracts the hull, leaving brown rice. When this product has its bran layer removed, white rice remains." 2 Tbles butter 2 Tbles flour ½ tsp salt Pepper Nutmeg 1 cup milk 1 cup grated cheddar or American cheese 1 tsp butter ½ cup chopped onion 3 cups cooked rice Melt butter in saucepan. Stir in flour and cook to boiling. Add spices and milk. Cook over low heat until sauce thickens, stirring constantly. Remove from heat and stir in grated cheese. Saute onions in one tsp butter. Add onions and rice to sauce. Stir and pour mixture into one quart baking dish. Top with additional grated cheese. Bake 30 -35 minutes at 350 degrees. |