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recipes

From Dee --

Cooking relaxes me after hours writing at the computer. I always find it a challenge and the one household task that I enjoy. I am possibly the world’s worst housekeeper but my family tell me they can endure the dust easily if I continue to feed them well.

These are only some of our favorite recipes. Do let me know if you would like more. Would you like desserts, salads, soups, or main dishes? I love going through my recipe boxes.

Enjoy!

[Webmaster's note -- try the brownies!]

THIS MONTH’S RECIPE is

APPLESAUCE CAKE 

1 cup sugar
1/2 cup butter
1 egg
1 cup chopped dates
1/2 teaspoon cinnamon
2 cups flour
2 cups applesauce
1 cup nuts coarsely chopped
1 cup raisins
1 tsp vanilla
2 tsp soda
powdered sugar (optional)

Cream butter and sugar. Add well beaten egg, vanilla and the rest of the ingredients. Mix. Turn into bundt pan sprayed with baking spray. Bake in a 350 deg oven about 1 hour. Allow to cool in the pan a few minutes before turning out to cool completely. Dust the cooled cake with powdered sugar if you wish.


IMPOSSIBLE PIE   (makes 2!)

4 eggs
1 3/4 cups sugar
1/2 cup self-rising flour
7 or 8 oz. coconut
2 cups milk
1 tsp. vanilla
1/2 stick butter, melted

Beat eggs, add sugar and flour.  Add milk, vanilla, melted butter, and coconut.  Pour into 2 greased 9" pie pans.  Bake 350 degrees for 30 to 40 minutes, until delicately browned.  ENJOY!


TERRY'S EASY BEER BREAD

3 cups flour
1 tablespoon baking powder
¾ tsp. salt

(OR cheat and use 3 cups self-raising cake and pastry flour instead of first three ingredients!)

1/3 cup sugar
1 bottle or can of beer

Mix together (will be sticky).

Pour into greased loaf pan (not too large).

Bake at 350 degrees for approximately one hour.

Makes one loaf.

Serve with chili or your own specialty meal. Gives the impression you know your manly way around a kitchen.


GRASSHOPPER PIE

1 box chocolate wafers

1/3 cup butter (scant)

Crumb wafers, stir in melted butter to coat. Save 1/3 cup. Pat firm in spring pan and refrigerate.

1 jar marshmallow cream topping

¼ to 1/3 cup crème de menthe

¼ cup crème de cacao

 Mix well.

1 pint whipping cream (whipped with a few drops of green food coloring)

Fold whipped cream into marshmallow mix. Pour onto crumb crust. Sprinkle with remaining chocolate crumbs. Wrap in foil. Freeze.          

Delicious after a heavy meal. We like it after a turkey dinner. It’s also great after steamed lobster!


THE UNIVERSALLY ACCLAIMED BEST CHINESE GARLIC SPARERIBS

2 lbs pork side ribs (cut into 2 or 3” lengths)
1 can consomme
¼ Cup brown sugar
2 Tbsp soy sauce
2 garlic cloves (finely chopped) or ¾ tsp garlic salt
¼ tsp ginger

Marinate ribs for at least 6 hours. (Best overnight)

Cook uncovered in 350 degree oven for 1 ½ hours.

Serves 4.

Advice: If you want any for yourself, double the recipe.


EASY APPLE BETTY

This unbelievably simple, never-fail dessert is cool weather comfort food in my house. Just layer the ingredients!

Use pie apples such as Golden Delicious, Ida Red or Northern Spy (my favorite).

10 cups of sliced peeled apples (about 3 lbs)
¼ cup apple juice
2 cups fine oatmeal cookie crumbs
¼ cup butter, melted
½ tsp cinnamon

In large bowl, toss apples with apple juice. In separate bowl toss cookie crumbs, butter and cinnamon.

Spread half the apples in 8-inch square baking dish; sprinkle with half the crumb mixture. Repeat layers. Bake in 375° oven for 50 minutes or until apples are tender.

Makes 6 servings.


PIZZA SALAD

8 oz (about 3cups uncooked) elbow macaroni
½ lb pepperoni or pepperettes
¼ lb mushrooms
1 red onion
1 green pepper
3 ripe tomatoes or 12 halved cherry tomatoes
1/3 cup olive oil
2 tbsp red-wine vinegar
2 or 3 large garlic cloves (minced fine)
½ tsp Italian seasoning or oregano
½ tsp salt
Freshly ground black pepper
½ cup freshly grated Parmesan cheese

Cook pasta in a large pot of boiling water with 1 tbsp of salt and 1 tbsp of oil for 10 to 12 minutes, stirring occasionally, until pasta is al dente.

Meanwhile slice thinly the pepperoni, mushrooms, onion and green pepper.

Coarsely chop tomatoes.

Prepare dressing by whisking oil with vinegar, garlic and seasonings in a bowl large enough to accommodate all ingredients including pasta.

As soon as pasta is cooked, drain well but do not rinse.

Add hot pasta to dressing and stir until coated.

Stir in pepperoni, vegetables and grated Parmesan. Press a piece of clear wrap to the surface. Do not seal tightly.

Refrigerate for several hours to give the flavors a chance to blend. (3 hours is absolute minimum.)

Serve in large salad bowl lined with romaine leaves. Nice with garlic bread.


FRENCH ONION SOUP (Family Style)

5 medium onions
2 tb butter
1 tb flour
2 cups consommé
4 cups water
¼ cups boiled milk
¼  lb grated swiss cheese
6 slices of bread (French bread is best)

Cook onions in butter until slightly brown. Sprinkle with flour on low heat until dark brown.

Add consommé and water

Bring to a boil stirring constantly with wooden spoon.  Simmer for 20 minutes, Mix in milk. Pour in oven-proof bowls. Put in bread. Cover with cheese. Broil until cheese melts.


PEANUT CHEWS

1 C brown sugar
2 C rice Krispies
½ C peanut butter
½ C solid margarine (or butter)
2 C Kellogg’s K
1 tsp vanilla
½ C corn syrup
1 C salted peanuts

Put brown sugar, margarine, corn syrup into sauce pan. Bring to a boil for one minute.

Add remaining ingredients. Mix thoroughly. Press into greased 9 x 13 pan. N.B. Refrigerate until just cool. Cut into pieces. Remove pieces from pan.

***Even though there is no chocolate in this recipe, the squares are sinfully delicious. I had to make four batches this past Christmas!


BONES ‘n GRAVY

3 lbs beef short ribs (braising ribs)
1 lb stewing beef
2 tsp salt
½ tsp pepper
2 tsp paprika
2 tsp dry mustard
2 tbsp Worcestershire sauce
¾ C ketchup
1 C water
2 minced onions
2 finely chopped garlic cloves
2 or 3 finely minced carrots
½ C browned flour
Brown meat; add onions and remaining ingredients.

Cover tightly and cook in 350° oven for 2 hours.

Thicken gravy with browned flour.

Note: The stewing beef was not in the original recipe. I add it to stretch because I find there are so many requests for seconds.

Our favorite family dinner dish is long-simmered beef short ribs. The family affectionately refers to them as “Bones ‘n Gravy”. I guess the most popular, if the simplest, dessert is Fudgy Brownies. These are so simple the grandchildren have taken to baking them. See the recipe below!


WELSH PASTIES

In the Dirty Thirties, my grandfather worked in a small mining town in Northern Ontario. My most vivid memory of pasties, apart from their delectable aroma wafting out of Welsh neighbors' open windows, was of one grimy little boy on a wooden stoop waving his cold supper pastie at his sister, "Hey, Jenny!" he yelled. "Come see. I found a pace of mate in me pastie!"

These pasties are from a more affluent time.

FILLING

2 leeks (whites shredded) or 1 large onion, finely chopped
1 TB vegetable oil
1 lb. minced beef
1 large carrot, finely chopped
1 stalk celery, finely chopped
2 medium potatoes (diced)
1 cup chicken broth
2 TB flour (approximately)
Salt and pepper to taste

Brown leeks or onion in oil until transparent. Add beef and cook together until beef loses its red color. Mix occasionally to break up large meat chunks. Add finely chopped vegetables to meat along with broth. Cover and cook until vegetables are tender. Sprinkle flour over mixture in pan; cook and stir over low heat until flour is absorbed and mixture thickens.

PASTRY

2 cups flour
1 1/2 tsp. baking powder
1 egg
1 tsp. salt
½ cup oil
½ cup warm water

Pour dry ingredients into mixing bowl; add remaining ingredients into well in center. Mix with fork until blended, shape into mound and allow to stand at room temperature for ½ hour. Dust counter with flour. Cut off and roll out small amounts of pastry at a time to thickness desired. Cut pastry into squares. Place filling on top and fold over to form triangle. Press edges together.

Place on greased pan. Bake at 375 degrees for 20 minutes.

Pasties may be brushed with egg and sprinkled with poppy or sesame seeds before baking.

Makes about four dozen small pasties suitable for hors d'oeuvres.


KEY LIME PIE

1/2 cup lime juice
4 egg yolks [save whites]
I can sweetened condensed milk
Sugar
1/2 tsp vanilla

Blend egg yolks and condensed milk. Slowly add lime juice to taste.  Pour into baked graham wafer crust or pie shell.  Beat egg white until stiff.  Add 4 tbsp sugar and 1/2 tsp vanilla.  Bake at 375F until golden brown.
Serve chilled.


CHRISTMAS SALAD

This recipe has been known to convert people who detest those horrible little cabbages!

4 cups Brussels sprouts
1 cup cherry tomatoes
1 cup vegetable oil
1/3 cup cider vinegar
1 tsp salt
1/2 tsp garlic salt
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced parsley
1 1/2 tsp sugar
4 drops red pepper sauce
Romaine lettuce

Trim Brussels sprouts and halve.   Cook in boiling salted water for 15 minutes.  Drain.  Place sprouts and tomatoes in bowl.

Combine vegetable oil, vinegar, sugar, salt, garlic salt, green onion, green pepper, parsley and red pepper sauce in jar with tight fitting lid; shake well to mix.

Pour over sprouts and tomatoes, cover.  Chill, stirring several times for at least 2 hours.

When ready to serve, spoon sprouts into bowl, mound tomatoes in center.   Arrange romaine leaves around the edge.


DEE'S AMAZING PIZZA SALAD

Even the kids will enjoy this good-for-them salad!

8 oz elbow macaroni
1/2 lb pepperoni/pepperettes
1/4 lb mushrooms
1 red onion
1 green pepper
3 ripe tomatoes
1/3 cup olive oil
2 tbsp red-wine vinegar
2 large garlic cloves [minced fine]
1/2 tsp Italian seasoning or oregano
1/2 tsp salt and fresh ground black pepper
1/2 cup freshly grated Parmesan cheese

Boil pasta in a large pot of salted water with 1 tbsp oil for 10 -12 minutes.

Slice thinly, pepperoni, onion, mushrooms and green pepper.  Chop tomatoes coarsely.

Whisk oil with vinegar, garlic and seasonings in a bowl large enough for all ingredients, including pasta.

Drain pasta but do not rinse. Stir cooked pasta into dressing until coated.  Mix everything else in.   Refrigerate for at least 3 hours to let flavors blend.  Enjoy!


CHICKEN BARBECUE

Chicken Barbecue is quick, easy, inexpensive and appeals to both the men and the children in my life.

1 tsp vegetable oil
¾ cup chopped onion
1 stalk celery (chopped)
½ cup ketchup
½ cup water
2 tbsp white vinegar
2 tbsp brown sugar
2 tsp Worcestershire sauce
1 tsp dried parsley or 1 tbsp of fresh (I like closer to 2 tbsps fresh
parsley.)
1 tsp chili powder

4 skinless chicken legs
1 tbsp cornstarch
1 tbsp cold water

Heat oil in large frying pan and cook onion and celery over medium high heat until onion is soft. (2 or 3 minutes)
Stir in ketchup, water, vinegar, brown sugar, parsley, chili powder and Worcestershire sauce. Heat until sauce boils.
Add chicken pieces. Spoon sauce over pieces. Turn heat to low, cover and simmer for 30 minutes.
Turn chicken pieces over and cook a further 15 minutes.
Remove chicken. Keep warm.
Stir cornstarch with cold water  in small bowl until smooth. Stir into sauce. Stir constantly until sauce boils and thickens.
Cover chicken with sauce and serve over rice.

(A couple of my family members like to add some heated pineapple bits to the sauce just before serving. Others resist tampering with the recipe as it stands.)


FUDGY BROWNIES

¾ cup cocoa
½ cup boiling water
1 1/3 cups flour
½ tsp baking soda
2 cups sugar
1 tsp vanilla
2/3 cup vegetable oil
2 eggs
¼ tsp salt

1) Mix cocoa and baking soda in large bowl.
2) Blend in 1/3 cup of the oil
3) Add boiling water. Stir until it thickens.
4) Stir in sugar, eggs and other 1/3 cup of oil. Mix until smooth.
5) Add flour, vanilla and salt.

Pour into 13” by 9” oiled pan. Bake 35 minutes at 350 degrees F.

Delicious without icing. Relatively low saturated fat. Guaranteed to be adored by lovers of gummy brownies.