Carroll Traditions Cookbook

A Collection of Recipes By Carroll Financial Associates 4201 Congress Street, Suite 210 Charlotte, NC 28209 (704) 553-8006 www.carrollfinancial.com 2018

For a FREE e-Book copy of this cookbook’s recipes, visit www.morriscookbooks.com/ebook for instructions.

Copyright © 2018 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the USA by

800-445-6621 • www.morriscookbooks.com P.O. Box 2110 • Kearney, NE 68848

295636-18 PP-1 Thank You

Thank you to all of our clients, friends, and family who contributed to this cookbook. This collection is full of recipes that hold great significance, and we appreciate your willingness to share them with the Carroll Financial community. We hope you enjoy cooking (and eating) these recipes for many years to come.

Best regards,

Your Team at Carroll Financial

295636-18 PP-2 295636-18 PP-3 Table of Contents

Appetizers & Beverages ...... 1

Soups & Salads ...... 7

Vegetables & Side Dishes ...... 13

Main Dishes ...... 19

Breads & Rolls...... 29

Desserts ...... 33

Cookies & Candy ...... 45

This & That ...... 49

Index ...... 51

295636-18 Helpful Hints Appetizers & Beverages • Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk.

• Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for MBROSIA 10 minutes; steep longer if you want a stronger flavor. A 1 (6 oz.) can frozen orange juice 3 grated apples • Always chill juices or sodas before adding them to beverage recipes. 6 oz. water 1 tsp. coconut extract 1 can crushed pineapple in own • Calorie-free club soda adds sparkle to iced fruit juices and reduces juice calories per portion. Mix all ingredients together and refrigerate until serving. • To cool your punch, float an ice ring made from the punch rather than using ice cubes. It appears more decorative, prevents diluting, and does not melt as quickly.

• Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste. PPLE CHEDDAR DIP • When making fresh lemonade or orange juice, one lemon yields A 2 (8 oz.) pkg. cream cheese 1 c. chopped pecans, toasted about 1⁄4 cup juice, while one orange yields about 1⁄3 cup juice. ½ c. sugar (optional) • Never boil coffee; it brings out acids and causes a bitter taste. Store 1 c. Red Delicious apple with peel, 1 c. grated sharp cheddar cheese ground coffee in the refrigerator or freezer to keep it fresh. diced Whip together cream cheese and sugar. Mix all ingredients together • Always use cold water for electric drip coffee makers. Use 1–2 and chill. Delicious on butter or cornbread crackers. tablespoons ground coffee for each cup of water.

• How many appetizers should you prepare? Allow 4–6 appetizers per guest if a meal quickly follows. If a late meal is planned, allow 6–8 appetizers per guest. If no meal follows, allow 8–10 pieces per guest. • If serving appetizers buffet-style or seating is limited, consider no-mess LACK BEAN SALSA finger foods that don’t require utensils to eat. B 1 (15 oz.) can of black beans, 6 green onions, chopped • Think “outside the bowl.” Choose brightly-colored bowls to set off drained 2 T. lime juice dips or get creative with hollowed-out loaves of bread, bell peppers, 1 pkg. frozen shoepeg corn 3 T. balsamic vinegar heads of cabbage, or winter squash. 2 cans Ro-Tel diced tomatoes ½ tsp. ground cumin with green chiles Salt and pepper to taste • Cheeses should be served at room temperature –approximately 70°. 1 c. bell pepper, chopped App/Bev 6-09 • To keep appetizers hot, make sure you have enough oven space Mix all ingredients together and chill covered. Serve with tortilla and warming plates to maintain their temperature. chips.

• To keep appetizers cold, set bowls on top of ice or rotate bowls of dips from the fridge every hour or as needed.

Copyright © Morris Press Cookbooks 295636-18 Appetizers & Beverages1 BUFFALO CHICKEN DIP COWBOY CAVIAR 2 large cans of chicken, drained 1 c. ranch dressing 1 c. Frank’s red hot (or more) 16 oz. shredded monterrey jack or Salsa 2 (8 oz.) pkg. cream cheese cheddar cheese 2 cans black beans, drained and 3-4 stalks celery, sliced rinsed 3 bell peppers, diced Preheat oven to 350°. Combine all ingredients (except ½ of the 2 cans black eyed peas, drained 2 jalapen˜o peppers, seeded and cheddar cheese) in a large skillet and heat until well blended. Put and rinsed diced mixture into a baking dish and cover with the remaining shredded 2 c. frozen corn, thawed ½ c. cilantro, chopped cheese. Bake uncovered for 30-40 minutes or until bubbly & the top is 1 small red onion, diced browned. Let stand 10 minutes. Marinade 1 c. canola oil 1 T. pepper 1 c. cider vinegar 1 T. cumin 1 c. red wine vinegar 1 T. garlic 1 c. sugar 1 T. chili powder HEESE DIP 1 T. salt C Combine all salsa ingredients in a large bowl. Combine marinade 1½ pkg. cream cheese 3 slices of bacon, cooked and 1 c. finely grated sharp cheddar crumbled ingredients on stove and heat until sugar dissolves. Let cool completely. cheese Red pepper jelly Once marinade is completely cool, pour over salsa and mix. Cover and ½ c. mayo Crackers refrigerate overnight. Drain the next day and serve. 3 chopped green onions Mix cream cheese, grated cheese, and mayo with a mixer. Fold in green onions. Spread into baking dish. Bake at 400° for 20 minutes. Add crumbled bacon and red pepper jelly. Serve with crackers. CURRY CHUTNEY CHEESE LOG 2 (8 oz.) pkg. cream cheese ½ lb. bacon cooked and crumbled 1½ oz. gold raisins ½ c. chopped green onions 3 T. sour cream Shredded coconut ORN AND CREAM CHEESE DIP 1 T. curry powder Mango chutney C 1 c. crushed pecans 1 block cream cheese Chopped jalapen˜os 1 can shoepeg corn Mix all above ingredients, except coconut and mango chutney, with hands and shape into a log. Wrap in aluminum foil and refrigerate Put cream cheese in a microwave safe dish. Drain the corn and add overnight. Before serving, roll in coconut and spread mango chutney it to the cream cheese. Chop jalapen˜os and add them to the mix. Nuke on top. Serve with wheat crackers. for about 2-3 minutes stirring occasionally. Once hot and mixed together, serve with tortilla chips. May want to double this recipe. You can also add some cayenne pepper for an extra kick.

2 Appetizers & Beverages 295636-18 295636-18 Appetizers & Beverages3 FETA CUSTARD PHYLLO CUPS PINEAPPLE CASSEROLE 2 pkg. miniature phyllo shells ¼ tsp. dried herb of choice (basil, 2 (20 oz.) cans pineapple chunks, 1 “sleeve” Ritz crackers, crushed (Pepperidge Farms brand in oregano, or marjoram) drained 1½ c. grated sharp cheddar cheese frozen dessert section) 2 tsp. lemon juice 2⁄3 c. sugar 1 stick margarine 4 oz. crumbled feta cheese 1 tsp. all purpose flour 5 tsp. flour 4 oz. cream cheese ¼ cup eggs, beaten (or use Egg Put drained pineapple into 9 x 13" casserole dish. Mix sugar and Beaters) flour and sprinkle over pineapple. Sprinkle grated cheese, then crushed cracker crumbs on top. Melt margarine and pour over casserole. Bake Combine cheeses, egg, lemon juice, herb of choice, and flour. Mix at 350° for 35 minutes. until nearly smooth. They are delicious plain, but you may add artichoke hearts, chopped olives, chopped sun-dried tomatoes, or crumbled bacon. Spoon mixture into phyllo shells and bake 15 minutes at 325°. Tops should look a little dry and may have just begun to brown a little. Garnish with snipped parsley. RUSSIAN TEA 2 c. Tang 1 tsp. cinnamon OT OLIVE & CHEESE APPETIZER ½ c. instant unsweetened tea ½ tsp. cloves H 1½ c. sugar 1 c. sliced ripe olives ½ tsp. curry powder ½ c. sliced green onion 1½ c. grated sharp cheddar Mix together. To serve, measure 2 heaping teaspoons per cup then ½ c. mayonnaise English muffins, halved add boiling water. Adjust to taste. Can be made in large quantities and put in individual containers to give as gifts. Mix together ingredients and spread on English muffin halves. Cut into fourths. Broil until bubbly.

OT ORANGE SPICE CIDER H AUSAGE DIP 2 qt. apple cider 1 c. brown sugar S 1 stick cinnamon ½ c. white sugar 1 block sausage (hot or mild) 1 can Ro-Tel, diced with green 5 cloves 1 c. lemon juice 1 (8 oz.) block cream cheese chilies Dash powdered allspice 2 qt. orange juice Brown the sausage (as you would ground beef). Pour the sausage Mix together cider, cinnamon, cloves, allspice, sugars, and lemon into a colander and run it under hot water to get the grease out. Drain juice. Boil 5 minutes. Add orange juice and serve hot. Makes 24 (6 most of the liquid out of the tomatoes. Put all ingredients into a pan oz.) servings. and heat on low until well blended. Serve with tortilla chips. You control how spicy the dip is with the Ro-Tel tomatoes.

HOT SAUSAGE BALLS 1 c. grated sharp cheddar cheese 1 lb. Neese’s hot sausage 2 c. Bisquick Mix well. Roll into small balls. Bake at 350° until brown. Do not over-bake. Best if served hot.

4 Appetizers & Beverages 295636-18 295636-18 Appetizers & Beverages5 SWEET AND SOUR MEATBALLS 1½ lbs. ground beef 1¼ c. pineapple juice 2 eggs 1 T. soy sauce 4 T. cornstarch 3 T. red wine vinegar or 1⁄3 c. 1 minced onion water ¼ tsp. pepper ½ c. brown sugar or ¾ c. maple ½ tsp. salt syrup ¼ tsp. nutmeg 2 c. fresh pineapple and papaya ¼ tsp. garlic powder chunks 2 T. vegetable oil 2 green peppers, chopped Blend beef, eggs, 1 teaspoon cornstarch, onion, pepper, salt, nutmeg & garlic powder. Make small meatballs. Brown on all sides & cook until done. Set aside on paper towel to drain grease. In a large saucepan, add remaining cornstarch; stir in pineapple juice until blended. Add soy sauce, vinegar (or water), maple syrup (or brown sugar.) Cook over medium heat, stirring constantly, until thickened. Add meatballs, fruit & peppers. Wait until just heated, not cooked.

6 Appetizers & Beverages 295636-18 Helpful Hints Soups & Salads • If the soup is not intended as the main course, count on 1 quart to serve 6. As the main dish, plan on 1 quart to serve 2.

• After cooking vegetables, pour any water and leftover vegetable pieces into a freezer container. When full, add tomato juice and seasoning to create a money-saving “free soup.” APPLE AND GRAPE SALAD • Instant potatoes help thicken soups and stews. 1 c. fresh pineapple chunks ½ c. dried cranberries 2 T. pineapple juice ½ c. sliced celery • A leaf of lettuce dropped in a pot of soup absorbs grease from the 1 large Red Delicious apple, cored ½ c. chopped pecans top – remove the lettuce and serve. You can also make soup the day and cut into chunks ¼ c. orange juice before, chill, and scrape off the hardened fat that rises to the top. 1 large Granny Smith apple, cored ¾ c. reduced or low-fat and cut into chunks mayonnaise (add more if • To cut down on odors when cooking cabbage or cauliflower, add a 1 c. red and/or green grapes needed) little vinegar to the water and don’t overcook. Mix orange juice and mayonnaise. Place pineapple chunks and juice • Three large stalks of celery, chopped and added to about two cups in a large bowl, and then add cut apples. Stir well to coat apples with of beans (navy, brown, pinto, etc.), make the dish easier to digest. some of the juice, to keep them from discoloring. Add grapes, celery and pecans. Toss well. Add mayonnaise mixture. Cover and chill until • Fresh is best, but to reduce time in the kitchen, use canned or ready to serve frozen broths or bouillon bases. Canned or frozen vegetables, such as peas, green beans, and corn, also work well.

• Ideally, cold soups should be served in chilled bowls.

• Perk up soggy lettuce by spritzing it with a mixture of lemon juice and cold water. BAKED CHICKEN SALAD • You can easily remove egg shells from hard-boiled eggs if you 3 c. chopped cooked chicken 1½ tsp. salt quickly rinse the eggs in cold water after they are boiled. Add a drop 1 1⁄3 c. celery slices Dash of pepper of food coloring to help distinguish cooked eggs from raw ones. 1 c. shredded sharp cheddar cheese Mayonnaise 1 T. chopped onion Tomato slices • Your fruit salads will look better when you use an egg slicer to make 1 T. lemon juice 1½ c. crushed potato chips perfect slices of strawberries, kiwis, or bananas. Combine chicken, celery, ½ cup cheese, onion, lemon juice, • The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar. seasonings, and enough mayonnaise to moisten; mix lightly. Spoon into 1½-quart casserole; top with tomatoes. Bake at 350° for 35 minutes. • For salads, cook pasta al dente (slightly chewy to the bite). This allows Top with combined remaining cheese and potato chips; continue baking the pasta to absorb some of the dressing and not become mushy. until cheese is melted. • Fresh vegetables require little seasoning or cooking. If the vegetable

is old, dress it up with sauces or seasoning. Soup/Sal 6-09

• Chill the serving plates to keep the salad crisp.

• Fruit juices, such as pineapple and orange, can be used as salad dressing by adding a little olive oil, nutmeg, and honey.

295636-18 Soups & Salads7 Copyright © Morris Press Cookbooks BING CHERRY SALAD BRUNSWICK STEW 1 pkg. cherry jello Nuts (optional) 1 (20 oz.) can Mrs. McFearnon’s 1 (10 oz.) frozen baby lima beans ½ c. Coca-Cola 2-3 T. fresh lemon juice Brunswick stew 1 c. thinly chopped onions 1 can Bing cherries in juice 1 can chicken gumbo soup ½ stick butter (Campbell’s) 1 bay leaf Drain cherries and heat cherry juice. Make jello with 2 cups boiling 1 (12.5 oz.) can V-8 juice or more 1-2 T. sugar water only and stir. Add lemon juice to jello mix and stir. Mix Coca- 1 large can chunk white chicken, Salt and pepper to taste Cola and warm cherry juice (2 cups total). Add to jello mixture. Add drained 1-2 drops Tabasco cherries. Stir. Spray Pam into a jello mold and pour in jello. Refrigerate. ½ lb. barbecue (any kind will do) 1-2 drops Worcestershire sauce Serve when congealed. 1 (11 oz.) can white shoepeg corn Sauté onions in butter. Combine all and cook slowly for 2 hours or put into crock pot for 5-6 hours. Freezes well. Serves 10.

LANCHE’S LIME SALAD B ORNBREAD SALAD 3 oz. pkg. lime jello 2 c. well-drained fruit cocktail C 1 c. boiling water ½ c. mayonnaise 1 (16 oz.) pkg. cornbread, Jiffy mix 1 small onion, chopped 1 c. evaporated milk ½ c. chopped nuts suggested 2 c. shredded cheddar cheese 1 c. cottage cheese 1 ranch salad mix packet 10 slices of bacon, cooked and Dissolve jello into hot water and let cool. Add evaporated milk 1 (15 oz.) can pinto beans, drained crumbled 1 (11 oz.) can nibblet corn, drained 1 c. sour cream and refrigerate until mixture begins to thicken. Blend the rest of the 1 bell pepper, chopped 1 c. mayonnaise ingredients and add to thickened jello before it sets. Refrigerate until set. Bake cornbread and set aside to cool. Mix sour cream, mayo, and salad mix packet together. Layer: ½ cornbread (crumbled), ½ of pinto beans, ½ of corn, ½ of cheese, ½ of pepper and onion, ½ of bacon, ½ salad mixture. Repeat. Chill for 3 hours before serving. BROCCOLI SALAD 1 bunch of broccoli (do not use ½ c. mayonnaise stem), chopped ¼ c. sugar REAM OF TOMATO SOUP 1 c. grated cheddar cheese 1 tsp. vinegar C 1 small onion, chopped 1 stick butter 2½ tsp. salt 8-10 slices of bacon cooked and ½ c. flour 2 tsp. pepper crumbled 4 c. milk 2 T. sugar 3 cans diced tomatoes 2 c. heavy cream Mix all together and chill. Can double. 1½ c. tomato juice 1½ cup prepared Bloody Mary mix Make a roux in a large pot using butter and flour, careful not to brown. Add remaining ingredients, except cream, and simmer 15 minutes. Then add heavy cream. Use blender to liquefy. (A stick blender is easiest). You can make ahead and keep in the refrigerator for a few days.

8 Soups & Salads 295636-18 295636-18 Soups & Salads9 HARVEST SPRING SALAD SAN FRANCISCO STEW 1 lb. ground beef, browned 2 cans tomato soup Salad 1 green pepper, chopped 2 cans sliced mushrooms, drained 6 c. spring mix ½ c. dried cranberries 1 medium onion, chopped ¼-½ c. brown sugar (to taste) ½ c. chopped walnuts ½ c. feta cheese 3 tall cans barbecue beans (Bush’s) Dressing Bake at 350° for 1 hour or cook on low in crock pot for a few hours. ½ c. olive oil ½ tsp. salt Great on a cold day! Great with a salad and fresh bread or crackers! 3 T. red wine vinegar ½ tsp. dry mustard (One of Larry’s favorites!) 1 T. lemon juice ½ T. minced shallot (can also use 2 T. sugar onion) Combine salad ingredients in large bowl. Whisk dressing ingredients together well. Pour dressing over salad right before serving and toss to coat. Makes 6-8 servings. SUNDAY STEW 5-6 potatoes, diced 1 can cream of mushroom soup EFRIGERATOR SLAW Small bag of baby carrots 1 can vegetable beef soup R 2 lbs. raw hamburger meat Salt and pepper 1 medium cabbage, chopped fine 1 c. apple cider vinegar 1 medium sweet onion, sliced in ¾ c. olive oil Place vegetables in 9 x 13" pan. Crumble hamburger meat on top. thin rings 1 tsp. dry mustard Salt and pepper. Pour soups on meat. Cover with foil and bake 2-3 2 tsp. sugar 1 tsp. celery seed hours at 300. Stir and serve. It makes its own gravy. Also great on rice ¾ c. sugar 1 T. salt or egg noodles. Alternate layers of cabbage and onion in large bowl. Top with ¾ cup sugar. Combine vinegar, 2 tsp. sugar, oil, dry mustard, celery seed, and salt in saucepan. Bring to a boil. Pour hot mixture over cabbage and onion. Cool, cover and refrigerate. Allow to “age” at least three days before serving. Can be kept up to two weeks. WATERMELON GAZPACHO Watermelon Mixture ROASTED SWEET POTATO SALAD 5 c. watermelon ½ c. cranberry juice 4 large sweet potatoes, peeled and 2 T. fresh rosemary Gently mix in blender or Vita-Mix so there are tiny chunks of cubed ½ tsp. salt watermelon. 2 T. olive oil, divided ½ tsp. ground pepper ¼ c. honey 2 garlic cloves, minced Purée 3 T. white wine vinegar 1 c. seeded English cucumber, 1 T. lime juice Coat large roasting pan with oil; toss together potato and 1 tablespoon finely chopped 1½ T. red wine vinegar or sherry 1 c. diced celery vinegar oil in pan. Bake, uncovered at 450° for 35 to 40 minutes until potato ¾ c. diced red bell pepper 1 T. jalapen˜o pepper, seeded and is tender and roasted, stirring after 20 minutes. Whisk together ¼ c. diced red or Vidalia onion minced remaining 1 tablespoon oil, honey, white wine vinegar, rosemary, 1¼ c. minced parsley garlic, salt, and pepper. Transfer warm potatoes to a large serving bowl; add dressing and toss. Cool and serve. Makes 6-8 servings. Add puréed veggies to watermelon mixture. Chill. Serve cold.

10 Soups & Salads 295636-18 295636-18 Soups & Salads 11 Recipe Favorites

12 Soups & Salads 295636-18 Helpful Hints Vegetables & Side Dishes • When preparing a casserole, make an additional batch to freeze for when you’re short on time. Use within 2 months.

• To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying. ERT’S BEANS • To prevent pasta from boiling over, place a wooden spoon or fork B across the top of the pot while the pasta is boiling. 2 pkg. frozen french beans ½ tsp. grated onion 2 T. butter, melted 1 pint sour cream • Boil all vegetables that grow above ground without a cover. 2 T. flour ½ lb. grated Swiss cheese 1 tsp. salt Corn flake crumbs • Never soak vegetables after slicing; they will lose much of their ½ tsp. pepper 2 T. butter nutritional value. 1 tsp. sugar • Green pepper may change the flavor of frozen casseroles. Clove, Cook beans and drain. Combine melted butter, flour, salt, pepper, garlic, and pepper flavors get stronger when frozen, while sage, sugar, onion, and sour cream. Combine beans with sauce. Pour into onion, and salt become more mild. buttered casserole dish. Cover with grated cheese. Sprinkle with cornflake crumbs and dot with butter. Bake at 400° for 20 minutes. • For an easy no-mess side dish, grill vegetables along with your meat.

• Store dried pasta, rice (except brown rice), and whole grains in tightly covered containers in a cool, dry place. Refrigerate brown rice and freeze grains if you will not use them within 5 months. • A few drops of lemon juice added to simmering rice will keep the ROWN RICE grains separated. B 2⁄3 stick butter 1 small onion • When cooking greens, add a teaspoon of sugar to the water to help 1 c. raw rice 2 cans beef consomme soup vegetables retain their fresh colors. Melt butter in frying pan, add rice and cook until rice is brown, • To dress up buttered, cooked vegetables, sprinkle them with toasted stirring constantly. Add chopped onion and consomme. Pour into sesame seeds, toasted chopped nuts, canned french-fried onions, baking dish and bake 1 hour at 325°. grated cheese, or slightly crushed seasoned croutons.

• Soufflé dishes are designed with straight sides to help your soufflé rise. Ramekins work well for single-serve casseroles.

• A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.

• To avoid toughened beans or corn, add salt midway through cooking. Veg/Side 6-09 • If your pasta sauce seems a little dry, add a few tablespoons of the pasta’s cooking water.

• To prevent cheese from sticking to a grater, spray the grater with cooking spray before beginning.

295636-18 Vegetables & Side Dishes 13 Copyright © Morris Press Cookbooks RUSSELS SPROUT HASH WITH HEESY POTATO CASSEROLE BCARAMELIZED SHALLOTS C 6 medium potatoes 1 (8 oz.) ctn. sour cream 4 oz. shredded medium cheddar ¼ c. onion, chopped 6 T. butter, divided 4 T. sugar cheese 1 tsp. salt ½ lb. shallots, thinly sliced 1½ lb. Brussels sprouts, trimmed ½ c. milk ¼ tsp. pepper Coarse kosher salt 3 T. extra virgin olive oil 2 T. margarine Paprika 2 T. apple cider vinegar 1 c. water Cook potatoes in salted boiling water for about 30 minutes or until Melt 3 T. butter in a medium skillet over medium heat. Add shallots; tender. Chill, peel, and grate potatoes. Combine cheese, milk, and 2 sprinkle with coarse salt and pepper. Sauté until soft and golden, about tablespoons of butter in small saucepan; cook on low until butter and 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about cheese melt, keeping stirred. Remove from heat; stir in sour cream, 3 minutes. Halve Brussels sprouts lengthwise. Cut lengthwise into thin onion, salt, and pepper. Fold cheese mixture into potatoes. Pour into slices. Heat oil in large skillet over medium-high heat. Add sprouts, a greased 2 quart casserole and sprinkle with paprika. Bake at 350° for sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. 45 minutes. Add 1 cup water and 3 T. butter. Sauté until most of the water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots, season with salt and pepper.

CRANBERRY SALAD DELUXE 1 pkg. black cherry gelatin ½ c. chopped celery RUSSELS SPROUTS WITH HAZELNUTS 1 c. hot water ½ c. chopped pecans (optional) B 1 small can crushed pineapple Plain gelatin (as needed) 3 lbs. Brussels sprouts ¾ c. hazelnuts, toasted 1 can whole berry cranberry sauce Salt and pepper to taste 1½ sticks unsalted butter Pinch of sugar Fresh lemon juice Dissolve gelatin in hot water. Mix all other ingredients into gelatin mixture. Add a small amount of plain gelatin dissolved in a little warm Trim leaves of Brussels sprouts, cut off bottom & make an “X” in water. Refrigerate. the stem. Fill saucepan ¾ full & bring to a boil. Add salt, pepper, sugar & Brussels sprouts. Boil 5 minutes or until green & tender. Drain, rinse under cold water & drain. Toast hazelnuts in a heavy pan for 10 minutes. (Nuts will char, split & flake). Rub between a towel to remove skins. Coarsely chop nuts. Return to pan & toast 30 seconds to 1 minute. Add butter & melt. Season with salt & pepper. Add Brussels sprouts & toss. Sprinkle with lemon juice. Serve hot or at room temperature. GREEN BEANS 1 lb. green beans Red pepper 4 slices of bacon Onion 2 T. grease Toasted almonds Oil ½ c. water ARROTS BEATRICE Place ingredients on stove with water. Simmer water away (about C 25 minutes). 2 lbs. carrots, scraped and cut on 1 stick butter the bias 1 inch thick 6 cloves garlic, peeled and crushed Place all ingredients in a sauce pan and cook for one hour over low heat. Enjoy.

14 Vegetables & Side Dishes 295636-18 295636-18 Vegetables & Side Dishes 15 KALE CHIPS PINEAPPLE SWEET POTATO BAKE 1 bunch kale (preferably Lacinato) 2-3 T. nutritional yeast 2-3 T. olive oil Salt to taste Pie Filling 3½ c. cooked sweet potatoes ¼ c. sweet milk Take 1 bunch of kale, clean and remove heavy center stem. Tear into 1 c. sugar 1 tsp. vanilla 2 inch pieces or leave as whole leaves. If torn in pieces, put all pieces ½ stick butter Dash salt in a gallon zip lock bag. Add olive oil to bag and shake well. Add nutritional yeast to bag and shake well until all pieces are coated. Line Mix sweet potatoes, sugar, butter, milk, vanilla, and salt together. a cookie sheet with tin foil or parchment paper. Spread pieces on sheet Put in baking dish. and sprinkle with salt. If using whole leaves, place on parchment paper, Topping brush with olive oil, sprinkle salt and nutritional yeast on leaves. Bake at 300° for about 20 minutes. Pieces should be crisp. If there are leftover Sm. can crushed pineapple ½ stick butter pieces, microwaving them for a short time the next day will crisp 1 c. sugar 1 egg them up. ¼ c. flour Mix topping and pour over bottom layer. Bake 35-45 minutes at 350°.

WEET POTATO CASSEROLE LD FASHIONED DRESSING S O 3 c. cooked mashed sweet 2 eggs, beaten 12 c. bread cubes ½ c. butter potatoes ½ c. milk ¾ c. finely chopped parsley 3 c. chopped celery ¾ c. sugar 1 T. vanilla 1 T. poultry seasoning 1 c. finely chopped onion ½ stick butter 1 tsp. orange zest 1 T. salt 2 eggs Mix together and put in a 9 x 13" casserole dish. ¼ to ½ tsp. sage (to taste) 2 c. (or more) turkey or chicken 1 tsp. paprika broth Topping ½ tsp. ground pepper 1 c. chopped pecans 1⁄3 c. flour Melt butter, add celery and onions, cook until tender. In large bowl, 1 c. brown sugar ½ stick butter combine all other ingredients except broth and mix well. Add celery Mix together and sprinkle on top. Bake for 35 minutes at 350°. and onion mixture to bread mixture and mix well with a wooden spoon. Add broth until mixture is moist enough to bake. Pour into a large greased baking pan, pour a little more broth over the top of dressing and bake at 375 degrees for about 45 minutes until heated WEET POTATO CASSEROLE through and top is browned. S 3 c. sweet potatoes, mashed (or 1 stick butter medium can of sweet potatoes) 1 tsp. vanilla 1 c. sugar ½ c. milk 2 eggs Combine above ingredients and pour into greased casserole dish. Topping 1 c. brown sugar ½ stick butter 1⁄3 c. flour 1 c. chopped nuts (optional) Put on top of potato mixture. Bake 35 minutes at 350°.

16 Vegetables & Side Dishes 295636-18 295636-18 Vegetables & Side Dishes 17 Recipe Favorites

18 Vegetables & Side Dishes 295636-18 Helpful Hints Main Dishes • Certain meats, like ribs and pot roast, can be parboiled before grilling to reduce the fat content.

• Pound meat lightly with a mallet or rolling pin, pierce with a fork, sprinkle lightly with meat tenderizer, and add marinade. Refrigerate for 20 minutes and cook or grill for a quick and succulent meat. APRICOT CHICKEN • Marinating is a cinch if you use a plastic bag. The meat stays in the Boneless chicken breasts Butter marinade and it’s easy to turn. Cleanup is easy; just toss the bag. Dry onion soup mix Apricot preserves • It’s easier to thinly slice meat if it’s partially frozen. Place chicken in aluminum foil lined baking pan. Sprinkle onion soup mix over chicken. Put a pat of butter on each piece of chicken. • Adding tomatoes to roasts naturally tenderizes the meat as tomatoes Spoon the apricot preserves on top of the chicken. Cover tightly. Bake contain an acid that works well to break down meats. at 400° for 1 hour or 200° for 2 hours. This is great served with rice. • Whenever possible, cut meat across the grain; this will make it easier to eat and also give it a more attractive appearance.

• When frying meat, sprinkle paprika on the meat to turn it golden brown. • Thaw all meats in the refrigerator for maximum safety. AUNT SUSIE’S BRISKET • Refrigerate poultry promptly after purchasing. Keep it in the coldest 2½-3 lb. brisket 2 T. ketchup part of your refrigerator for up to 2 days. Freeze poultry for longer 1 pkg. onion soup mix 1 (16 oz.) bottle Coke storage. Never leave poultry at room temperature for over 2 hours. Trim the fat from brisket. You want to leave some fat on the meat • When frying chicken, canola oil provides a milder taste, and it for flavor when cooking. Season brisket with small amounts of garlic, contains healthier amounts of saturated and polyunsaturated fats. paprika and pepper. Coat a large oven bag (Reynolds) with small Do not cover the chicken once it has finished cooking because amount of flour. Put brisket in the bag. Add onion soup mix. Add covering will cause the coating to lose its crispness. ketchup. Add Coke (do not use Pepsi). Close bag and cut 8 small slits close to the bag closing. Bake 2 ½ hours. After brisket has cooled, put • One pound of boneless chicken equals approximately 3 cups of gravy into a Tupperware and refrigerate. The fat will rise to the top, cubed chicken. so you can discard the fat and use the rest. This freezes well, slice the brisket before freezing and freeze separately from the gravy. • Generally, red meats should reach 160˚ and poultry should reach 180˚ before serving. If preparing fish, the surface of the fish should flake off with a fork.

• Rub lemon juice on fish before cooking to enhance the flavor and help maintain a good color.

• Scaling a fish is easier if vinegar is rubbed on the scales first. MainDish 6-09

• When grilling fish, the rule of thumb is to cook 5 minutes on each side per inch of thickness. For example, cook a 2-inch thick fillet for 10 minutes per side. Before grilling, rub with oil to seal in moisture.

295636-18 Main Dishes 19 Copyright © Morris Press Cookbooks BLACKENED REDFISH CHICKEN CASSEROLE 3 tsp. salt ¼ tsp. dried basil ½ stick butter, melted 1 can (soup size) that chicken was ½ tsp. red pepper ¼ tsp. dried oregano ½ box Stove Top chicken dressing cooked in ½ tsp. white pepper 2 tsp. paprika mix Salt and pepper to taste ¼ tsp. black pepper 8 skinless boneless redfish fillets 1 can cream of chicken soup ¼ tsp. dried thyme 3 chicken breasts, cooked and cut into bite size pieces Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano, and paprika in a small bowl. Dip the fish pieces on both Cook chicken in water just covering meat for 10 minutes. (Save water sides in butter. Sprinkle the seasoned mixture on each side. Heat a in which chicken was cooked). Mix butter with dressing mix and let black iron skillet over high heat about five minutes or longer (the skillet sit. Cut up cooked chicken into bite size pieces. Mix soup and broth cannot get too hot) until it is beyond the smoking stage and starts to thoroughly. Put ½ dressing mix in 1 ½ qt. casserole dish. Add all lighten in color on the bottom. Add two or more fish pieces and pour chicken. Pour soup and broth mixture on top. Add remaining dressing about a teaspoon of butter over each piece. Cook about a minute until mix on top. Bake at 325° for about 30 minutes, covered. all the fillets are cooked. Due to the quantity of smoke, it is strongly suggested that you cook this dish outside on a barbecue grill unless you have commercial hood vents in your kitchen.

CHICKEN MARBELLA 4 chickens, 2½ lbs. each, quartered ½ c. green olives OBBIE JEAN CARROLL’S MEAT LOAF 1 head garlic, puréed ½ c. capers with a bit of juice B ½ c. dried oregano 6 bay leaves 1 lb. ground beef 1 onion, sliced ½ c. red wine vinegar 1 c. brown sugar ½ c. milk 1 can tomatoes ½ c. olive oil 1 c. white wine ½ c. flour ¼ c. ketchup 1 c. pitted prunes ¼ c. fresh cilantro (optional) 1 egg Combine chicken, garlic, oregano, pepper, coarse salt, vinegar, oil, Mix beef, flour, egg, and milk. Shape into a loaf. Refrigerate overnight prunes, olives, capers and bay leaves in a large plastic bag. Marinate (or at least 2 hours). Brown loaf on all sides in an electric skillet. Arrange in refrigerator overnight. Preheat oven to 350°. Arrange chicken in a sliced onions over loaf. Add tomatoes and ketchup. Simmer slowly for single layer and spoon marinade over evenly. Sprinkle chicken with 3 hours. Baste often. brown sugar and pour white wine around chicken. Bake 50 - 60 minutes, basting often.

20 Main Dishes 295636-18 295636-18 Main Dishes 21 CHRISTMAS MORNING BREAKFAST CASSEROLE EMPRESS CHILI 2 c. boiling water 4 eggs, beaten 2 lbs. ground beef ½ tsp. garlic salt ½ tsp. salt 1 lb. pork sausage, crumbled, 1 to 2 onions, chopped 1 tsp. cinnamon 1 c. sharp cheddar cheese, grated cooked, and drained ½ qt. water 1 tsp. Worcestershire sauce ½ stick (4 T.) butter yellow mustard to taste (optional) 1 (6 oz.) can tomato purée 1 tsp. cumin 1 c. milk Dash of Tabasco 1 T. vinegar 1 T. allspice 1 c. grits (quick cooking, not 1 tsp. black pepper 1 tsp. crushed red pepper instant) 1 T. salt 5 bay leaves 1 T. chili powder Lightly grease a 2 quart casserole dish. Bring salted water to a low boil. Carefully add grits and stir until thickened. As the grits cook, add Place everything in a pot - no sautéing or browning. Simmer for 2 milk to thin until done (about 7 minutes). Add butter and cheese. Add hours, stirring frequently. Serve over cooked spaghetti. May be topped a little of the hot grits mixture to the beaten eggs, then add eggs to with cheese, onions, and oyster crackers. Freezes well. the grits, stirring constantly. Fold in cooked sausage, mustard and Tabasco. Bake at 350º for 25 minutes or until lightly browned.

COMPANY CASSEROLE ENCHILADAS 1 lb. ground chuck 1 (4½ oz.) can chopped green 1 (8 oz.) pkg. egg noodles 1⁄3 c. thick sour cream 1 small onion, chopped chilies 1 lb. ground beef, browned and 1 (8 oz.) pkg. cream cheese 1 c. cottage cheese 10 (6 in.) flour tortillas well-drained ½ c. chopped green scallions 1 (10 oz.) can Ro-Tel tomatoes 2 c. shredded Mexican cheese 2 (8 oz.) cans tomato sauce 2 tsp. chopped green (or colored) and green chilies blend Salt and pepper to taste peppers 2 (8 oz.) cans tomato sauce Fresh parsley, chopped 1 c. cottage cheese Preheat oven to 350°. Spray a 9 x 13" baking dish with non-stick Cook noodles till al dente in 3 quarts water and drain. Add tomato spray. Cook ground chuck and onion in large skillet, stirring until meat sauce, salt, and pepper to cooked ground beef. Combine cheeses, sour crumbles and is no longer pink. Drain well. Return meat to skillet, stir cream, onions and peppers until well blended. Spread ½ of noodles in in cottage cheese, and set aside. Process tomatoes and tomato sauce in a buttered casserole dish. Top with cheese mixture and then cover that food processor until smooth, stopping to scrape down sides. Stir in with remaining noodles. Put beef and tomato sauce on the top. Bake chopped chilies. Spoon 2 to 3 tablespoons of the ground beef mixture uncovered at 350° for 30 minutes. down the center of each tortilla. Top with 2 tablespoons tomato mixture and 1½ tablespoons of cheese. Roll up tortillas and place seam side down in a prepared dish. Pour remaining tomato mixture over top and sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes EASY CHICKEN CASSEROLE until bubbly. Garnish with fresh parsley. 1 stick butter 3 chicken breasts 1 box Uncle Ben’s long & wild 1 can cream of onion soup rice (save spice packet for later) 1 (soup) can water In a 9” x 13” dish, put one stick butter, melted. Pour in the rice (uncooked) without the spice packet. Place uncooked chicken breasts on top, and pour soup over rice and chicken. Pour in one (soup) can of water. Sprinkle rice spice packet over top. Bake covered at 350° for one hour.

22 Main Dishes 295636-18 295636-18 Main Dishes 23 MEATLOAF PAELLA 1½ lbs. ground beef ¼ c. grated onion 4 chicken thighs Pinch of saffron 2⁄3 c. breadcrumbs (2 toasted bread 1 tsp. salt 1 med. onion, diced 26 oz. chicken stock, hot slices) 1⁄8 tsp. pepper 2 oz. olive oil 4 oz. chorizo, cooked and sliced 1 c. milk ½ tsp. sage 1 T. garlic, chopped 12 clams, scrubbed 2 eggs, beaten 1 red bell pepper, diced 16-20 shrimp 1 green bell pepper, diced 12 mussels, earned and scrubbed Mix ingredients and form into a loaf. (May require a loaf pan). 12 oz. rice, long grain Salt and pepper Sauce Season the chicken with salt and pepper. Pan-fry it in the olive oil, 3 T. brown sugar ¼ tsp. nutmeg browning it well. Cook until done, approximately 20 minutes. Remove ¼ c. catsup 1 tsp. dry mustard the chicken and reserve. Add onions, garlic and peppers to the pan and sauté until tender. Add rice and sauté until it turns translucent. Mix sauce ingredients and pour sauce over uncooked meatloaf in Add saffron to the chicken stock. Add the stock to the rice and bring the pan. Bake at 350° for 45 minutes to one hour. to a boil. Add the sliced chorizo and clams to the pan. Cover and place in preheated oven at 375° for 20 minutes. Add the shrimp and cooked chicken to the pan. Cover and cook for an additional 15 minutes. Add the mussels to the pan and cook covered until the shrimp is done, the chicken is hot and all the shellfish are opened, approximately 5 minutes. MORAVIAN CHICKEN PIES Chicken Pies 2½ c. chopped cooked chicken 1 c. chicken broth 1 tsp. salt 2 T. butter, cut into pieces ORK TENDERLOIN WITH SPICY MUSTARD 1 tsp. pepper 2 (9 in.) pie crusts PSAUCE 3 T. flour Place bottom crust into pie plate. Place chicken on bottom crust in ¼ c. soy sauce 2 tbs. brown sugar ¼ c. bourbon 3 lb. pork tenderloin pie plate. Sprinkle with salt, pepper, and flour, and pour in broth. Dot with butter. Cover with top crust, moisten edges with a little water, Whisk together soy sauce, bourbon and brown sugar. Place the and crimp to seal. (Unbaked pies may be frozen at this point). Unfrozen tenderloin and marinade in a plastic bag and close. Marinate in the pies may be placed on a cookie sheet and baked for 45 minutes at refrigerator for 24 hours, turning occasionally. To cook, preheat the 375°. Frozen pies should be baked for 1 hour and 15 minutes or until oven to 325 degrees. Remove meat from the marinade. Bake at 325 for golden brown. one hour, basting occasionally with the marinade mixture. (This is also Chicken Broth excellent grilled, basting occasionally.) Slice the tenderloin and serve with the mustard sauce. 1 pot water 1 whole chicken Spicy Mustard Sauce To cook the chicken and make the broth, simmer a whole chicken 1⁄3 c. sour cream 1 T. dry mustard in water until it is almost falling off the bone. The broth is strained 1⁄3 c. mayonnaise 1½ T. white vinegar and simmered some more as needed to concentrate the flavor. The 1 T. finely chopped green onion chicken skin and bones are discarded and the chicken is chopped or pulled apart. Several hours before cooking the pork, prepare the sauce by combining all of the ingredients. Cover and refrigerate until ready to serve.

24 Main Dishes 295636-18 295636-18 Main Dishes 25 RICE AND ARTICHOKE HEARTS SHRIMP TUPELO 1 box Uncle Ben’s chicken flavored ½ c. mayonnaise 1 stick butter 2½ c. cooked shrimp rice, cooked as directed 4 green onions, finely chopped ½ c. flour 1 c. sliced mushrooms sautéed 1 (6 oz.) jar artichoke hearts, ½ bell pepper, finely chopped 2 c. hot chicken broth ½ tsp. curry powder marinated (save juice) ¾ tsp. curry powder ½ c. heavy cream 1 tsp. salt 1 T. lemon juice Paprika Cook rice, let cool. Add other ingredients to rice and combine in a ¼ c. scalded milk large bowl. Melt butter. Add flour, paprika, broth, cream, curry, lemon juice, and milk. Heat until sauce thickens. Add cooked shrimp and mushrooms. Stir in salt. Serve over rice.

HRIMP CURRY S SPAGHETTINI COLLINS Sauce 1 pkg. spaghettini Pinch of thyme 3 T. butter 2 tsp. grated lime peel Butter Pinch of basil 1½ c. chopped apple 1½ c. chopped onion Green onions - about 6 bunches 3-4 cloves garlic, pressed or 1 tsp. salt 1 clove garlic, crushed 1 T. black pepper ground 3-4 tsp. curry powder ¼ c. unsifted all-purpose flour Pinch of oregano ¼ tsp. ginger ¼ tsp. pepper Very simple recipe. Cook spaghettini in usual manner. Sauté green 2 T. lime juice 2 (10½ oz.) cans chicken broth onion in butter and garlic thoroughly. Add spices and mix well. Sauce: Heat butter in large skillet, sauté chopped onion, chopped Combine spaghettini into sauce and serve. apple, garlic, and curry powder until onion is tender, about 5 minutes. Remove from heat, blend in flour, 1 tsp. salt, the ground ginger, and pepper. Gradually stir in chicken broth, lime juice, and grated lime PINACH PIE peel. Bring to boil, stirring constantly. Reduce heat and simmer S uncovered for 20 minutes, stirring occasionally. 1 unbaked pie crust 4 eggs, beaten Shrimp 10 oz. frozen chopped spinach 16 oz. small curd cottage cheese (thawed and drained) 2 c. shredded sharp cheddar cheese 3 lbs. raw shrimp, shelled and de- 1 T. salt 1 bunch green onions, chopped veined (18-20 per lb.) 1 onion, peeled and sliced 1 lemon, sliced 8 whole black peppercorns Mix spinach, onions, eggs, cottage cheese and cheddar cheese. Pour 1⁄3 c. chopped chutney 2 c. raw regular white rice into unbaked pie crust. Bake at 350° for one hour or until firm in center. Let stand for 10 minutes before cutting. In a large saucepan, combine 1 ½ quarts water, 1 tablespoon salt, the sliced onion, sliced lemon, and whole black peppercorns. Bring to boiling and add the cleaned shrimp. Return to boiling, reduce heat, and simmer shrimp uncovered 5-10 minutes or when they are tender. OMATO PIE Drain shrimp, discard cooking liquid. Add shrimp to curry sauce, stir T in chopped chutney, heat gently just to boiling. Cook rice as specified. 3 (14 oz.) cans diced tomatoes, 1 c. mayonnaise drained 1 c. shredded cheddar cheese Serve the Shrimp Curry hot with Curry Accompaniments and fluffy 1 bunch green onions, chopped 1 deep dish frozen pie crust white rice. Makes 6-8 servings. Optional Curry Accompaniments include: chopped chutney (a must), chopped green peppers, diced Bake pie crust according to instructions. Mix tomatoes and onions tomatoes, chopped watermelon rind, salted peanuts, shredded coconut, and place in bottom of pie shell. Mix mayonnaise and cheese and chopped cucumber, and raisins. spread over tomatoes. Bake at 350° for 30-45 minutes.

26 Main Dishes 295636-18 295636-18 Main Dishes 27 28 Main Dishes 295636-18 Helpful Hints Breads & Rolls • When baking bread, a small dish of water in the oven will keep the crust from getting too hard or brown.

• Use shortening, not margarine or oil, to grease pans when baking bread. Margarine and oil absorb more readily into the dough. • To make self-rising flour, mix 4 cups flour, 2 teaspoons salt, and 2 BANANA BREAD tablespoons baking powder. Store in a tightly covered container. 3 large overripe bananas ¼ c. melted butter 1 c. sugar 1 tsp. baking soda • One scant tablespoon of bulk yeast is equal to one packet of yeast. 1 egg 1 tsp. salt • Hot water kills yeast. One way to test for the correct temperature is 1½ c. plain flour 1 c. nuts to pour the water over your wrist. If you cannot feel hot or cold, the Mash bananas with a fork. Stir in other ingredients. Pour into temperature is just right. buttered 8½x4½x2½" loaf pan. Bake for 1 hour in preheated 325° oven. • When in doubt, always sift flour before measuring.

• Use bread flour for baking heavier breads, such as mixed grain, pizza doughs, bagels, etc. • When baking in a glass pan, reduce the oven temperature by 25˚. BRAN MUFFINS • When baking bread, you can achieve a finer texture if you use milk. 1 (20 oz.) box bran flakes with 5 tsp. baking soda Water makes a coarser bread. raisins and nuts 2 tsp. salt 1 c. canola oil 2 tsp. cinnamon • Fill an empty salt shaker with flour to quickly and easily dust a bread 4 beaten eggs (with mixer) 1 quart buttermilk pan or work surface. 2 c. sugar 2 T. vanilla 5 c. plain flour • For successful quick breads, do not overmix the dough. Mix only until combined. An overmixed batter creates tough and rubbery Sift together flour, soda, salt, and cinnamon. Add buttermilk and muffins, biscuits, and quick breads. vanilla. Then, stir in the box of dry cereal. Put in muffin pans and bake at 375° for 15-20 minutes. Makes about 4 dozen muffins. These freeze • Muffins can be eaten warm. Most other quick breads taste better the really well. next day. Nut breads are better if stored 24 hours before serving.

• Nuts, shelled or unshelled, keep best and longest when stored in the freezer. Unshelled nuts crack more easily when frozen. Nuts can be used directly from the freezer.

• Enhance the flavor of nuts, such as almonds, walnuts, and pecans, ROCCOLI CORNBREAD by toasting them before using in recipes. Place nuts on a baking B sheet and bake at 300° for 5–8 minutes or until slightly browned. 10 oz. frozen chopped broccoli 1 tsp. salt Breads 6-09 6 oz. low fat cottage cheese 1 small box Jiffy Corn Muffin Mix • Overripe bananas can be frozen until it’s time to bake. Store them 1 sweet onion, chopped ½ stick butter, melted unpeeled in a plastic bag. 4 eggs, beaten Mix ingredients in a large bowl. Pour into greased 9 x 13 inch dish. • The freshness of eggs can be tested by placing them in a large bowl Bake at 375° for 35 minutes. Do not overcook. of cold water; if they float, do not use them. 295636-18 Copyright © Morris Press Cookbooks Breads & Rolls 29 CHEESE BISCUITS YEAST ROLLS ¼ c. margarine or butter, softened 1½ c. cup (6 oz.) grated cheddar 1⁄3 c. shortening 1 tsp. salt 2 c. self-rising flour cheese 1⁄3 c. sugar 3 eggs, beaten 1 c. buttermilk 1 c. milk 4-5 c. sifted plain flour 1 packet dry yeast Melted butter or margarine Cut butter into flour until mixture resembles coarse crumbs; add remaining ingredients and stir well. Drop by covered tablespoonful, 2 Cream shortening and sugar. Scald milk. Add yeast and salt to cooled inches apart on a large, greased baking sheet. Bake at 425° for 12-15 milk. Beat eggs. Add milk and eggs to shortening mixture. Add 1 cup minutes or until golden. Makes 2 dozen. flour and beat 2 minutes. Continue adding flour to make a workable dough. Knead until dough is smooth and satiny. Put dough in a greased bowl and let rise until double. Shape dough as you wish. Grease top of rolls with melted butter or margarine. Allow to rise in a draft-free place until they double in size. Bake at 375° for 15 minutes. CORNBREAD WITH CORN 1 c. self rising corn meal 8 oz. sour cream 1 small can cream corn 1⁄3 c. oil 3 eggs Cheddar or pepper jack cheese 2 T. sugar (optional) Combine all ingredients and place in 8" square pan. Bake 35 minutes at 400°.

NO-KNEAD DUTCH OVEN BREAD 3 c. all-purpose flour ½ tsp. active dry yeast 1¾ tsp. salt 1½ c. water, room temperature In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon, mix it until well incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hrs. Preheat oven to 450°. Add your cast iron pot to the oven as it’s heating and heat it as well until it’s at 450°. Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn’t stick to the pot, you can sprinkle some flour or cornmeal on the bottom of the pot. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 - 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

30 Breads & Rolls 295636-18 295636-18 Breads & Rolls 31 Recipe Favorites

32 Breads & Rolls 295636-18 Helpful Hints Desserts • Keep eggs at room temperature to create greater volume when whipping egg whites for meringue.

• Pie dough can be frozen. Roll dough out between sheets of plastic wrap, stack in a pizza box, and keep the box in the freezer. Defrost in the fridge and use as needed. Use within 2 months. ALLIGATOR PECAN PIE • Place your pie plate on a cake stand when ready to flute the edges 1 unbaked deep dish pie shell 1⁄8 tsp. salt of the pie. The cake stand will make it easier to turn the pie plate, 8 oz. cream cheese, at room 2 tsp. vanilla (divide use) and you won’t have to stoop over. temperature 1¼ c. pecan halves 1⁄3 c. plus ¼ c. sugar (divide use) 1 c. dark corn syrup • When making decorative pie edges, use a spoon for a scalloped 4 eggs (divide use) edge. Use a fork to make crosshatched and herringbone patterns. Cut the cream cheese into chunks and place in bowl of an electric • When cutting butter into flour for pastry dough, the process is easier mixer. Beat until smooth, add 1⁄3 cup sugar and beat 3 minutes at if you cut the butter into small pieces before adding it to the flour. medium speed. Beat 1 egg, salt, and 1 teaspoon vanilla. Spread evenly in the bottom of the pie shell. Place the pecans on top in a single layer. • Pumpkin and other custard-style pies are done when they jiggle Make the next layer by beating 3 eggs with ¼ cup sugar for 2 minutes slightly in the middle. Fruit pies are done when the pastry is golden, at medium speed. Beat in the corn syrup and 1 teaspoon vanilla until juices bubble, and fruit is tender. well blended. Mixture will not be thick. Pour over pecans. Bake 35-40 • Keep the cake plate clean while frosting by sliding 6-inch strips of minutes at 375°. The cream cheese will puff over the pecans while the waxed paper under each side of the cake. Once the cake is frosted syrup layer solidifies underneath. Cool on rack before cutting. and the frosting is set, pull the strips away, leaving a clean plate.

• Create a quick decorating tube to ice your cake with chocolate. Put chocolate in a heat-safe, zipper-lock plastic bag. Immerse it in simmering water until the chocolate is melted. Snip off the tip of one corner, and squeeze the chocolate out of the bag.

• Achieve professionally decorated cakes with a silky, molten look by blow-drying the frosting with a hair dryer until the frosting melts slightly.

• To ensure that you have equal amounts of batter in each pan when making a layered cake, use a kitchen scale to measure the weight.

• Prevent cracking in your cheesecake by placing a shallow pan of hot water on the bottom oven rack and keeping the oven door shut during baking.

• A cheesecake needs several hours to chill and set. Desserts 6-09 • For a perfectly cut cheesecake, dip the knife into hot water and clean it after each cut. You can also hold a length of dental floss taut and pull it down through the cheesecake to make a clean cut across the diameter of the cake.

295636-18 Desserts 33 Copyright © Morris Press Cookbooks AMARETTO CHEESECAKE BREAD PUDDING 6 T. raisins (put in a dish with 1⁄3 9-10 small croissants Crust cup hot water) 4 T. melted butter 1½ c. slivered almonds, soaked 1¾ c. graham cracker crumbs 2 c. plus 2 T. heavy cream 3 T. powdered sugar overnight in Amaretto (enough ½ c. butter, melted 2 c. plus 2 T. milk 1 tsp. vanilla to cover) ½ c. sugar 6 eggs Pinch of salt 18 T. sugar Mix all ingredients and press into a 10" spring form pan. Combine raisins and water and let stand 15 minutes and drain well. Filling Bring cream, milk and salt to a low simmer in a heavy sauce pan. Use 3 (8 oz.) pkg. cream cheese, 5 eggs a whisk and beat eggs and sugar together in a large bowl. Gradually softened ½ c. Amaretto whisk milk mixture into the egg mixture. Add vanilla. Cut croissants 1 c. sugar 1 c. sour cream into chunks and put into a 13 x 9 inch sprayed casserole dish. Drizzle melted butter over croissants. Slowly pour the milk mixture over the Whip cream cheese and sugar. Add eggs, one at a time, beating after croissants. Sift the 3 T. powdered sugar over this. Put dish into a large each egg. Add Amaretto & sour cream. Pour onto pressed crumb crust. roaster pan and pour hot water into roaster pan until it comes halfway Bake at 350° for 1 hour. Turn oven off & leave in oven for an additional up the side of the casserole dish. (This is called a water bath or bain 45 minutes. marie). Bake in a preheated oven at 350° for 45 minutes. Best served Sour Cream Topping as soon as it comes out of the oven as it deflates quickly- but it is good 1 c. sour cream 1 T. vanilla anytime. Optional: serve with bourbon sauce ½ c. sugar Mix all ingredients & pour over cooled cheesecake. (Pour it on carefully, so it doesn’t plop a hole in the middle.) Refrigerate at least 4 hours or overnight. Garnish with the rest of the almonds around the outside edge. Decorate with kiwi & strawberry slices. BREAD PUDDING 6-8 slices cinnamon raisin bread 1 c. sugar 2 c. milk 1 tsp. cinnamon 4 eggs, beaten 1 tsp. vanilla Generously grease an 8" square pan. Tear bread into small pieces ERRY COBBLER and put in pan evenly. Mix all other ingredients together and pour B over the bread. Bake at 350° for 45-55 minutes. Dot with butter after 2 c. mixed berries 1 c. sugar Cornstarch 1 stick butter at room temperature removing from oven. 1 c. flour Preheat oven to 350°. Place berries in a 1 quart baking dish. Sprinkle liberally with cornstarch. Mix all remaining ingredients and crumble over berries. Bake uncovered for 40 to 45 minutes or until crust is light brown.

34 Desserts 295636-18 295636-18 Desserts 35 BROWNIE MOUNDS CARROT CAKE 3½ c. flour 2⁄3 c. Karo (light) 2 c. sugar 1 tsp. salt 1 tsp. baking powder 2 eggs 1½ c. oil (or part yogurt part oil) 2 tsp. baking powder 1 tsp. salt 6 (1 oz.) squares unsweetened 4 eggs, well beaten 2 tsp. cinnamon 2⁄3 c. margarine baking chocolate, melted 2 c. plain flour 1 c. chopped pecans 1½ c. sugar 1½ coarsely chopped nuts 2 tsp. baking soda 3 c. grated carrot Sift flour, baking powder, and salt. Mix margarine and sugar, then Mix sugar and oil. Add eggs. Mix well. Stir dry ingredients together stir in Karo syrup and eggs. Stir in the sifted flour mixture, melted and add to first mixture. Add nuts and carrots. Bake in 3 greased 9” chocolate, and chopped nuts. Drop by tablespoons onto a greased pans for 30-40 minutes in 325° oven. (Could use 2 pans and cook a baking sheet. Bake at 350° for 10-12 minutes. Do not over-bake. Makes little longer.) Frost with following icing. about 4 dozen. Cream Cheese Icing 1 box confectioners sugar ½ stick margarine 1 (8 oz.) pkg. cream cheese 1 tsp. lemon or vanilla flavoring Mix all ingredients together until smooth. Spread on cake. BROWNIES DELUXE Batter 1 c. butter 1½ c. flour 4 (1 oz.) squares unsweetened 1 tsp. baking powder OCA-COLA CAKE chocolate 2 tsp. vanilla C 4 eggs 1 c. chopped pecans Cake 1 c. sugar 1 bag miniature marshmallows 1 c. brown sugar 2 c. plain flour ½ c. buttermilk 2 c. sugar 1 tsp. baking soda Melt chocolate and butter in top of a double broiler. Beat eggs in mixer ½ c. margarine 2 eggs bowl and add both sugars then flour (mixed with baking powder). Stir 1 c. Crisco oil 1 tsp. vanilla in vanilla, chocolate mixture and nuts. Spread into a greased and 1 c. Coca-Cola 1½ c. small marshmallows floured 15 x 10 x 1 inch pan (jellyroll pan). Bake at 350° about 20 1 T. cocoa minutes. Check at 15 minutes. Be careful not to overcook! Immediately In large bowl mix flour and sugar. In a saucepan, heat margarine, spread ½ bag miniature marshmallows over hot brownies. oil, Coca-Cola, and cocoa. Bring to boil and pour over dry ingredients. Frosting Add buttermilk, soda, eggs, vanilla and marshmallows. Pour in a greased and floured sheet pan and bake at 350° for 45 minutes. Let cool. 1 stick butter 1 small can (2⁄3 c.) evaporated milk 1 c. sugar 1 (lb) box powdered sugar Frosting 3 (1 oz.) squares unsweetened 1 tsp. vanilla ½ c. margarine 1 box confectioners sugar chocolate 3 T. cocoa Nuts (as many as desired) Don’t wash chocolate pot. Put butter, sugar, chocolate, and 6 T. Coca-Cola evaporated milk into double broiler. Cook over hot water until well Mix in a saucepan and bring to a boil margarine, cocoa and Coca- blended. Pour into mixer bowl and beat in powdered sugar and vanilla. Cola. Remove from heat and add confectioners sugar, mix well and add Pour immediately over marshmallows. Begin the frosting as soon as nuts. Frosting will be soft but will thicken fast, so spread while warm. the brownies are in the oven to bake. Let stand for 24 hours before cutting into small squares for best texture.

36 Desserts 295636-18 295636-18 Desserts 37 CRÈME DE MENTHE BROWNIES FRUIT TORTE 1 c. sugar ½ tsp. salt 1 c. sugar 2 eggs ½ c. butter 1 (16 oz.) can chocolate syrup ½ c. butter Pinch of salt 4 eggs, beaten 1 tsp. vanilla 1 c. flour 1 pint blueberries or other berries 1 c. all-purpose flour 1 tsp. baking powder Sliced apples or peaches Cream butter and sugar. Add eggs and other ingredients in order Cream together sugar, butter, flour, baking powder, eggs, and salt. given. Blend well. Pour into 13 x 9 inch pan. Bake for 20-25 minutes Place in 9 inch spring form pan. (If using a square pan, line with at 350°. (Note: May substitute a good brownie mix for the above.) parchment paper.) Cover entirely with fruit of choice. Sprinkle top with sugar, flour (if fruit is juicy), lemon juice, and cinnamon. Bake at Middle Layer and Glaze 350° for one hour or until a toothpick comes out clean. 2 c. powdered sugar 6 T. butter (glaze) ½ c. softened butter 1 c. chocolate chips (glaze) 2 T. green crème de menthe Mix together powdered sugar, softened butter, and crème de menthe and spread over cooled brownies. Melt chocolate chips and 6 T. butter RUITCAKE together. Let cool until it will spread easily. Spread over middle layer. F Chill and cut into squares. 2 sticks margarine, softened 2 tsp. baking powder 3 c. powdered sugar 2 jars or cans of candied cherries 4 eggs, separated or pineapple 2 c. coarsely chopped pecans 2 c. all purpose flour 1 tsp. vanilla 1½ oz.(1 shot glass) cognac ASY CRUNCHY PIE E Beat egg whites well. Remove from mixer. To create creamed mixture, 3 egg whites 1 c. chopped pecans beat margarine and sugar well, adding egg yolks one by one. Add 1 c. sugar 1 tsp. baking powder vanilla. Combine baking powder with 1 cup flour. Combine with ¾ c. graham cracker crumbs creamed mixture. Add cognac to mixture. Remove from mixer. Grease Beat egg whites until stiff. Fold in sugar, graham cracker crumbs, and flour bottom of aluminum pan. Spread 1 cup pecans over bottom. chopped pecans, and baking powder. Spread into greased pie plate Cut up fruit and place in plastic bag with 1 cup pecans and 1 cup flour. and bake at 350° for 30 minutes. Shake to coat well. Place fruit and nut mixture into bowl. Pour creamed mixture into fruits and nuts. Mix well by hand, then fold in egg whites. Drop mixture by spoonfuls into pan. Bake at 350° 45 to 50 minutes. ELVIS PRESLEY CAKE 1 pkg. white cake mix ½ c. butter, softened 1 (8 oz.) can crushed pineapple 4 c. powdered sugar RANDMA’S COOKED APPLES with juice 1 tsp. vanilla G 2 c. white sugar 1 c. chopped pecans 4 c. tart sliced apples ½ c. sugar 1 (8 oz.) pkg. cream cheese ¼ c. hot water ½ c. flour ½ c. cold butter (cut in slices or Prepare cake mix according to instructions on package. Bake in a 9 x cubes) 13 inch pan. Allow to cool. Combine pineapple and sugar in a saucepan. Bring to a boil. Spoon over cake. In a large bowl, cream butter and Arrange sliced apples in a large greased baking dish. Pour hot water cream cheese until smooth. Add powdered sugar and beat until smooth. over the apples. Mix butter, sugar and flour in a bowl until it resembles Add vanilla, add pecans and mix well. Spread cream cheese frosting course crumbles and sprinkle over the apples. Bake at 400° for 45 over the cake. minutes until apples are tender and browned on top.

38 Desserts 295636-18 295636-18 Desserts 39 KRISPIE KRITTERS LEMON BLOSSOMS 1 c. corn syrup 1 (6 oz.) pkg. Nestle Semi Sweet 1 box yellow cake mix 4 large eggs 1 c. sugar Chocolate Morsels 1 (3½ oz.) pkg. instant lemon ¾ c. vegetable oil 1 c. peanut butter 1 (6 oz.) pkg. Nestle Butterscotch pudding mix 6 c. Rice Krispies cereal Flavored Morsels Preheat oven to 350°. Spray miniature muffin tins with vegetable oil In large pot, cook corn syrup and sugar over medium heat, stirring cooking spray. (You may also want to line the bottom of the tins with frequently until mixture begins to boil. Remove from heat and stir in cut out circles of parchment paper). Combine the cake mix, pudding peanut butter. Mix in cereal. Press mixture in sprayed 13 x 9 x 2" pan. mix, eggs, and oil, and blend well with an electric mixer until smooth Let stand until cool. Melt morsels together, stirring constantly until (about 2 minutes). Pour a small amount of batter (about a tablespoon) smooth, and spread over cereal mixture. Let set until firm (3-4 hours) into each prepared tin. Bake for 12 minutes. Turn out into a tea towel. and cut into squares. (These are a favorite with kids, but grown ups (Make the glaze so it will be ready when little cakes are still warm love them too.) from baking). Glaze 4 c. (1 box) confectioners sugar Grated zest of 1 lemon 1⁄3 c. fresh lemon juice 3 T. vegetable oil Sift sugar into mixing bowl and add lemon juice, zest, oil, and 3 KRIS’S FAVORITE PUMPKIN PIE tablespoons of water. Mix with spoon until smooth. Dip warm cupcakes ½ c. sugar 1 tsp. cinnamon into the glaze covering entire cake and place on wire rack with wax ½ c. brown sugar 3 eggs, beaten paper underneath to catch drips. Let the glaze sit thoroughly (this may 1 T. flour 2½ c. cooked pumpkin take an hour) before storing in containers with tight-fitting lids. This ½ T. salt 4-5 tsp. molasses recipe makes about 60 little “blossoms,” so you may need to wash, ½ T. nutmeg 1½ c. evaporated milk dry, respray, and refill muffin tins. ½ T. ginger 2 (9") pie shells, unbaked ½ T. allspice Mix all ingredients. Pour into pie shells. Bake 10 minutes at 450° and then 50-60 minutes at 350°. OLD FASHIONED EGG PIE 1½ c. sugar ½ c. melted margarine 2 T. flour ¼ c. buttermilk 3 eggs, beaten 1 pie shell, unbaked Blend sugar and flour together, gradually add the well-beaten eggs. Mix in margarine, add buttermilk. Pour mixture into unbaked pie shell. Bake in 350 degree oven until pie is set.

40 Desserts 295636-18 295636-18 Desserts 41 OREO DELIGHT WHIPPING CREAM POUND CAKE 3 c. sugar ½ pint whipping cream Crust 2 sticks butter 1 tsp. vanilla 30-35 Oreos, crushed ¼ c. melted butter 6 eggs 1 tsp. lemon extract 3 c. sifted cake flour Mix together and press firmly in bottom of a 9 x 13" pan. Cover crust with ½ gallon softened vanilla ice cream and freeze. Preheat oven to 350 degrees. Cream sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition, until the Filling mixture becomes light and fluffy. Alternately add the sifted flour and

6 T. butter 1 2⁄3 c. evaporated milk whipping cream, beginning and ending with flour. With the last of the 3 squares semi-sweet chocolate 1 T. vanilla whipping cream, add the vanilla and lemon extract. Spray and flour 1 2⁄3 c. sugar Cool Whip a 10-in. tube pan. Add cake batter. Bake for 1 hour and 15 minutes, or until the cake is done. The top of the cake turns a golden brown and Melt and mix together butter, chocolate, and sugar. Add evaporated forms a crust. Since the tube pan is deep, use a long metal cake tester milk slowly, stirring constantly until thickened. Stir in vanilla and cool. or a long piece of uncooked spaghetti to test for doneness. If the tester Spread cooled fudge layer over frozen Oreo and ice cream layer and is removed without damp particles sticking to it, the cake is done. re-freeze. Before serving, spread Cool Whip on top of fudge layer and (Note: You can substitute almond extract for the lemon extract based sprinkle with chopped nuts. upon your preference.)

PEACH-A-BERRY COBBLER 1 T. cornstarch 1 c. fresh blueberries ¼ c. brown sugar 1 T. butter ½ c. cold water 1 T. lemon juice 2 c. sugared sliced fresh peaches Cobbler Crust 1 c. plain flour ½ c. sugar 1½ tsp. baking powder ½ tsp. salt ½ c. milk ¼ c. soft butter Mix corn starch, brown sugar, and cold water; add fruits. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into 8- ¼" round baking dish. Mix dry ingredients. Add milk and butter. Beat until smooth. Spread over fruit. Bake at 350° until done.

PEANUT BUTTER PIE ¾ c. powdered sugar 1 (8 oz.) carton Cool Whip 3 oz. cream cheese, softened 1 graham cracker pie crust ½ c. crunchy peanut butter, heaping Mix sugar, cream cheese, peanut butter and ¾ of the Cool Whip. Put into a graham cracker pie crust. Top with the remainder of Cool Whip.

42 Desserts 295636-18 295636-18 Desserts 43 Recipe Favorites

44 Desserts 295636-18 Helpful Hints Cookies & Candy • Unbaked cookie dough can be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 9 months.

• Bake one cookie sheet at a time on the middle oven rack.

• Decorate cookies with chocolate by placing cookies on a rack over HOCOLATE PEANUT BUTTER OATMEAL waxed paper. Dip the tines of a fork into melted chocolate and wave C the fork gently back and forth to make line decorations. COOKIES

• Some cookies need indentations on top to fill with jam or chocolate. 1 stick margarine ½ c. milk Use the rounded end of a honey dipper. 3 T. cocoa 1 c. peanut butter 2 c. sugar 1 tsp. vanilla • Dip cookie cutters in flour or powdered sugar and shake off excess 3 c. rolled oats 1 c. nuts (optional) before cutting. For chocolate dough, dip cutters in baking cocoa. Bring margarine, sugar, milk and vanilla to a brisk boil. Remove • Tin coffee cans make excellent freezer containers for cookies. from heat and add cocoa and peanut butter. When smooth, add oats and nuts. Blend well. Drop quickly by spoonfuls onto waxed paper • If you only have one cookie sheet on hand, line it with parchment and let cool. paper. While one batch is baking, load a second sheet of parchment paper to have another batch ready to bake. Cleanup will be easier.

• When a recipe calls for packed brown sugar, fill the correct size measuring cup with sugar and use one cup size smaller to pack the brown sugar into its cup. ONEY PECAN BALLS • Cut-up dried fruit often sticks to the blade of your knife. To prevent H 1 c. butter 2 c. sifted all purpose flour this problem, coat the blade of your knife with a thin film of ½ tsp. salt 2 c. finely chopped pecans vegetable spray before cutting. ¼ c. honey Powdered sugar 2 tsp. vanilla • Instead of folding nuts into brownie batter, sprinkle on top of batter before baking. This keeps nuts crunchy instead of soggy. Cream butter. Add honey and vanilla. Add flour and salt. Mix well. Add nuts. Form into small balls and place on greased (or sprayed) • Only use glass or shiny metal pans. Dark or nonstick pans will cookie sheet and bake at 300° for 20 minutes. Roll in powdered sugar cause brownies to become soggy and low in volume. while still hot. Cool and powder again. • When making bars, line pan with aluminum foil and prepare as directed. The bars can be lifted out, and cleanup is easy.

• Cutting bars is easier if you score the bars right as the pan leaves the oven. When the bars cool, cut along the scored lines.

• Use a double boiler for melting chocolate to prevent it from Cookies 6-09 scorching. A slow cooker on the lowest setting also works well for melting chocolate, especially when coating a large amount of candy.

• Parchment paper provides an excellent nonstick surface for candy. Waxed paper should not be used for high-temperature candy.

295636-18 Cookies & Candy 45 Copyright © Morris Press Cookbooks PEANUT BUTTER COOKIES VIVIAN’S FAVORITE SUGAR COOKIES 1¼ c. all-purpose flour ¼ tsp. salt 1½ c. sifted powdered sugar 1 egg ¼ c. peanut butter ½ c. packed brown sugar ½ tsp. almond flavoring 1 tsp. baking soda ½ tsp. vanilla ½ c. butter 1 c. butter 1 tsp. vanilla ¾ tsp. baking soda 1 egg 2½ c. all purpose flour 1 tsp. cream of tartar ½ c. sugar Mix sugar and butter. Mix in egg and flavorings. (If you want to Stir together flour, soda, and salt. In a mixing bowl beat butter for tint the batter a color, do it here). Measure flour by dipping method 30 seconds. Add peanut butter and sugars; beat until fluffy. Add egg or by sifting. Blend dry ingredients; stir into batter. Refrigerate at least and vanilla; beat well. Add dry ingredients to beaten mixture; beat till 3 hours. Heat oven to 375°. Divide dough in half and roll out on lightly well combined. Shape dough into 1-inch balls; roll in granulated sugar, floured pastry cloth to 3⁄16” thickness. Cut with floured cookie cutter. if desired. Place 2 inches apart on an un-greased cookie sheet; crisscross Place on lightly greased baking sheet. Bake 7 to 8 minutes or until with the tines of a fork. Bake in a 375° oven about 10 minutes. Cool delicately golden. about 1 minute before removing to a wire rack.

EANUT BUTTER FUDGE P IVIAN’S ICING FOR COOKIES 1 (12 oz.) jar creamy peanut butter 2 c. firmly packed light brown V 1 (7½ oz.) jar marshmallow creme sugar 4 c. powdered sugar 5 T. half & half (more if needed) 1 tsp. vanilla ¾ c. milk 1 tsp. vanilla 1 c. chopped salted peanuts ½ tsp. salt 2 c. sugar ¼ c. salted peanut halves Beat until smooth. Tint with food coloring. Combine peanut butter, marshmallow creme, vanilla, and chopped peanuts in a large bowl; set aside. Combine sugar, milk, and salt; stir well. Cook over medium heat until mixture comes to a boil; boil 4 minutes stirring occasionally. Remove from heat and pour over peanut butter mixture; stir quickly until well blended. Pour into a buttered 9 x 13" pan and sprinkle with peanut halves. Allow candy to cool for at least 2 hours. Cut fudge into squares.

SOUTHERN PRALINES 1½ c. firmly packed light brown 1⁄8 tsp. salt sugar 2 T. butter or margarine 2⁄3 c. half and half 1½ c. pecan halves Combine sugar, half and half, and salt in a deep 3 quart casserole, mix well, stir in butter, microwave on high for 7 to 9 ½ minutes or until mixture reaches soft ball stage (235°), stirring once. Stir in pecans, cool about one minute. Beat by hand until mixture is creamy and begins to thicken (about three minutes). Drop tablespoon full onto waxed paper, let stand until firm. Yields about a dozen.

46 Cookies & Candy 295636-18 295636-18 Cookies & Candy 47 Recipe Favorites

48 Cookies & Candy 295636-18 Helpful Hints This & That • Never overcook foods that are to be frozen. Foods will finish cooking when reheated. Don’t refreeze cooked, thawed foods.

• When freezing foods, label each container with its contents and the date it was put into the freezer. Always use frozen, cooked foods within 1–2 months. ALMOND CRUNCH GRANOLA • To avoid teary eyes when cutting onions, cut them under cold 9 c. oats 1½ c. honey running water or briefly place them in the freezer before cutting. 4½ c. coconut (1 bag) ¾ c. oil ¾ c. wheat germ 1½ c. cold water • Fresh lemon juice will remove onion scent from hands. ¾ c. soy grits 3 c. slivered almonds 3 c. sunflower seeds 1½ c. raisins • To get the most juice out of fresh lemons, bring them to room ¾ c. sesame seeds temperature and roll them under your palm against the kitchen counter before cutting and squeezing. Mix grains. Mix oil & honey. Coat dry ingredients well. Add water gradually & mix well. Place in oiled flat cake pan. Bake at 250° for 1- • Add raw rice to the salt shaker to keep the salt free flowing. ½ hours (until it begins to turn golden) stirring every 15 minutes. Then add almonds & bake 30 minutes longer. Add raisins. Turn off heat & • Transfer jelly and salad dressings to small plastic squeeze bottles – let cool in the closed oven. Yields 21 cups. no more messy, sticky jars!

• Ice cubes will help sharpen garbage disposal blades.

• Separate stuck-together glasses by filling the inside glass with cold water and setting both in hot water. ICH PEANUT BUTTER BARS • Clean CorningWare® by filling it with water and dropping in two R denture cleaning tablets. Let stand for 30–45 minutes. ½ c. crunchy peanut butter 1½ tsp. baking powder ½ c. butter or margarine ½ tsp. salt • Always spray your grill with nonstick cooking spray before grilling to 1½ c. sugar 1 tsp. vanilla flavoring avoid sticking. 2 eggs 1 c. sifted plain flour • To make a simple polish for copper bottom cookware, mix equal Heat oven to 350°. Grease and flour 9 x 13" pan. Melt together peanut parts of flour and salt with vinegar to create a paste. butter and butter or margarine in bowl over hot water. Stir until well- blended. Bake in 350° oven for 25-30 minutes. Do not overcook. Cool • Purchase a new coffee grinder and mark it “spices.” It can be used and cut into squares. to grind most spices; however, cinnamon bark, nutmeg, and others must be broken up a little first. Clean the grinder after each use.

• In a large shaker, combine 6 parts salt and 1 part pepper for quick and easy seasoning. This/That 6-09 • Save your store-bought bread bags and ties–they make perfect storage bags for homemade bread.

• Next time you need a quick ice pack, grab a bag of frozen peas or other vegetables out of the freezer.

295636-18 This & That 49 Copyright © Morris Press Cookbooks Recipe Favorites INDEX OF RECIPES

APPETIZERS & BEVERAGES CRANBERRY SALAD DELUXE 15 GREEN BEANS 15 AMBROSIA 1 KALE CHIPS 16 APPLE CHEDDAR DIP 1 OLD FASHIONED DRESSING 16 BLACK BEAN SALSA 1 PINEAPPLE SWEET POTATO BUFFALO CHICKEN DIP 2 BAKE 17 CHEESE DIP 2 SWEET POTATO CASSEROLE 17 CORN AND CREAM CHEESE DIP 2 MAIN DISHES COWBOY CAVIAR 3 CURRY CHUTNEY CHEESE APRICOT CHICKEN 19 LOG 3 AUNT SUSIE’S BRISKET 19 FETA CUSTARD PHYLLO CUPS 4 BLACKENED REDFISH 20 HOT OLIVE & CHEESE BOBBIE JEAN CARROLL’S MEAT APPETIZER 4 LOAF 20 HOT ORANGE SPICE CIDER 4 CHICKEN CASSEROLE 21 HOT SAUSAGE BALLS 4 CHICKEN MARBELLA 21 PINEAPPLE CASSEROLE 5 CHRISTMAS MORNING RUSSIAN TEA 5 BREAKFAST CASSEROLE 22 SAUSAGE DIP 5 COMPANY CASSEROLE 22 SWEET AND SOUR EASY CHICKEN CASSEROLE 22 MEATBALLS 6 EMPRESS CHILI 23 ENCHILADAS 23 SOUPS & SALADS MEATLOAF 24 MORAVIAN CHICKEN PIES 24 APPLE AND GRAPE SALAD 7 PAELLA 25 BAKED CHICKEN SALAD 7 PORK TENDERLOIN WITH BING CHERRY SALAD 8 SPICY MUSTARD SAUCE 25 BLANCHE’S LIME SALAD 8 RICE AND ARTICHOKE BROCCOLI SALAD 8 HEARTS 26 BRUNSWICK STEW 9 SHRIMP CURRY 26 CORNBREAD SALAD 9 SHRIMP TUPELO 27 CREAM OF TOMATO SOUP 9 SPAGHETTINI COLLINS 27 HARVEST SPRING SALAD 10 SPINACH PIE 27 REFRIGERATOR SLAW 10 TOMATO PIE 27 ROASTED SWEET POTATO SALAD 10 BREADS & ROLLS SAN FRANCISCO STEW 11 SUNDAY STEW 11 BANANA BREAD 29 WATERMELON GAZPACHO 11 BRAN MUFFINS 29 BROCCOLI CORNBREAD 29 VEGETABLES & SIDE CHEESE BISCUITS 30 DISHES CORNBREAD WITH CORN 30 BERT’S BEANS 13 NO-KNEAD DUTCH OVEN BROWN RICE 13 BREAD 30 BRUSSELS SPROUT HASH YEAST ROLLS 31 WITH CARAMELIZED DESSERTS SHALLOTS 14 BRUSSELS SPROUTS WITH ALLIGATOR PECAN PIE 33 HAZELNUTS 14 AMARETTO CHEESECAKE 34 CARROTS BEATRICE 14 BERRY COBBLER 34 CHEESY POTATO BREAD PUDDING 35 CASSEROLE 15 BROWNIE MOUNDS 36

50 This & That 295636-18 295636-18 Index 51 BROWNIES DELUXE 36 PEANUT BUTTER PIE 42 CARROT CAKE 37 WHIPPING CREAM POUND COCA-COLA CAKE 37 CAKE 43 CRÈME DE MENTHE COOKIES & CANDY BROWNIES 38 EASY CRUNCHY PIE 38 CHOCOLATE PEANUT BUTTER ELVIS PRESLEY CAKE 38 OATMEAL COOKIES 45 A WELL-STOCKED PANTRY provides all the makings for a good meal. With the right ingre- FRUIT TORTE 39 HONEY PECAN BALLS 45 dients, you can quickly create a variety of satisfying, delicious meals for family or guests. FRUITCAKE 39 PEANUT BUTTER COOKIES 46 Keeping these items in stock also means avoiding extra trips to the grocery store, saving GRANDMA’S COOKED PEANUT BUTTER FUDGE 46 you time and money. Although everyone’s pantry is different, there are basic items you APPLES 39 SOUTHERN PRALINES 46 should always have. Add other items according to your family’s needs. For example, KRIS’S FAVORITE PUMPKIN VIVIAN’S FAVORITE SUGAR while some families consider chips, cereals and snacks as must-haves, others can’t be PIE 40 COOKIES 47 without feta cheese and imported olives. Use these basic pantry suggestions as a handy KRISPIE KRITTERS 40 VIVIAN’S ICING FOR COOKIES 47 reference list when creating your grocery list. Don’t forget refrigerated items like milk, LEMON BLOSSOMS 41 THIS & THAT eggs, cheese and butter. OLD FASHIONED EGG PIE 41 OREO DELIGHT 42 ALMOND CRUNCH GRANOLA 49 STAPLES PACKAGED/CANNED FOODS SPICES/SEASONINGS PEACH-A-BERRY COBBLER 42 RICH PEANUT BUTTER BARS 49 Baker's chocolate Beans (canned, dry) Basil Baking powder Broth (beef, chicken) Bay leaves Baking soda Cake mixes with frosting Black pepper Barbeque sauce Canned diced tomatoes Bouillon cubes (beef, Bread crumbs (plain Canned fruit chicken) or seasoned) Canned mushrooms Chives Chocolate chips Canned soup Chili powder Cocoa powder Canned tomato paste & sauce Cinnamon Cornmeal Canned tuna & chicken Mustard (dried, prepared) Cornstarch Cereal Garlic powder or salt Crackers Dried soup mix Ginger Flour Gelatin (flavored or plain) Nutmeg Honey Gravies Onion powder or salt Ketchup Jarred Salsa Oregano Lemon juice Milk (evaporated, Paprika Mayonnaise or salad sweetened condensed) Parsley dressing Non-fat dry milk Rosemary Non-stick cooking Pastas Sage spray Rice (brown, white) Salt Nuts (almonds, Spaghetti sauce Soy sauce pecans, walnuts) Tarragon Oatmeal Thyme Oil (olive, vegetable) Vanilla Pancake baking mix Worcestershire sauce Pancake syrup Yeast Peanut butter Shortening Sugar (granulated, brown, powdered) Copyright © 2006 Morris Press Cookbooks Vinegar All Rights Reserved.

52 Index 295636-18

8-07 DRIED VS. FRESH. While dried herbs are convenient, they don’t generally have the same GINGER A pungent root, this aromatic spice is sold fresh, dried or ground. Use purity of flavor as fresh herbs. Ensure dried herbs are still fresh by checking if they are in pickles, preserves, cakes, cookies, soups and meat dishes. green and not faded. Crush a few leaves to see if the aroma is still strong. Always store them in an air-tight container away from light and heat. MARJORAM May be used both dried or green. Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

BASIL Sweet, warm flavor with an aromatic odor. Use whole or ground. Good MINT Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, with lamb, fish, roast, stews, beef, vegetables, dressing and omelets. soup, peas, carrots and fruit desserts.

BAY LEAVES Pungent flavor. Use whole leaf but remove before serving. Good in NUTMEG Whole or ground. Used in chicken and cream soups, cheese dishes, vegetable dishes, seafood, stews and pickles. fish cakes, and with chicken and veal. Excellent in custards, milk puddings, pies and cakes. CARAWAY Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese and sauerkraut. OREGANO Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables. CELERY SEED Strong taste which resembles the vegetable. Can be used sparingly in pickles and chutney, meat and fish dishes, salads, bread, marinades, PAPRIKA A bright red pepper, this spice is used in meat, vegetables and soups or dressings and dips. as a garnish for potatoes, salads or eggs.

CHIVES Sweet, mild flavor like that of onion. Excellent in salads, fish, soups PARSLEY Best when used fresh, but can be used dried as a garnish or as a sea- and potatoes. soning. Try in fish, omelets, soup, meat, stuffing and mixed greens.

CILANTRO Use fresh. Excellent in salads, fish, chicken, rice, beans and ROSEMARY Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, Mexican dishes. lamb, poultry, onions, eggs, bread and potatoes. Great in dressings.

CINNAMON Sweet, pungent flavor. Widely used in many sweet baked goods, SAFFRON Aromatic, slightly bitter taste. Only a pinch needed to flavor and color chocolate dishes, cheesecakes, pickles, chutneys and hot drinks. dishes such as bouillabaisse, chicken soup, rice, paella, fish sauces, buns and cakes. Very expensive, so where a touch of color is needed, CORIANDER Mild, sweet, orangy flavor and available whole or ground. Common in use turmeric instead, but the flavor will not be the same. curry powders and pickling spice and also used in chutney, meat dish- es, casseroles, Greek-style dishes, apple pies and baked goods. SAGE Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese CURRY Spices are combined to proper proportions to give a distinct flavor to spreads and breads. POWDER meat, poultry, fish and vegetables. TARRAGON Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, DILL Both seeds and leaves are flavorful. Leaves may be used as a garnish poultry, tomatoes, eggs, green beans, carrots and dressings. or cooked with fish, soup, dressings, potatoes and beans. Leaves or the whole plant may be used to flavor pickles. THYME Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling. FENNEL Sweet, hot flavor. Both seeds and leaves are used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish. TURMERIC Aromatic, slightly bitter flavor. Should be used sparingly in curry pow- der and relishes and to color cakes and rice dishes.

Use 3 times more fresh herbs if substituting fresh for dried. HINTS FOR BAKING BREADS PERFECT COOKIES • Kneading dough for 30 seconds after • Small amounts of leftover corn may be Cookie dough that must be rolled is much slightly and roll lightly to desired thickness. mixing improves the texture of baking added to pancake batter for variety. easier to handle after it has been refriger- Cut shapes close together and add trim- powder biscuits. ated for 10 to 30 minutes. This keeps the mings to dough that needs to be rolled. • To make bread crumbs, use the fine cutter dough from sticking, even though it may be Place pans or sheets in upper third of • Instead of shortening, use cooking or of a food grinder and tie a large paper soft. If not done, the soft dough may oven. Watch cookies carefully while baking salad oil in waffles and hot cakes. bag over the spout in order to prevent require more flour and too much flour in order to avoid burned edges. When flying crumbs. • When bread is baking, a small dish of makes cookies hard and brittle. Place on a sprinkling sugar on cookies, try putting it water in the oven will help keep the crust • When you are doing any sort of baking, floured board only as much dough as can into a salt shaker in order to save time. from hardening. you get better results if you remember to be easily managed. Flour the rolling pin preheat your cookie sheet, muffin tins or • Dip a spoon in hot water to measure cake pans. shortening, butter, etc., and the fat will PERFECT PIES PERFECT CAKES slip out more easily. • Pie crust will be better and easier to • Fill cake pans two-thirds full and spread make if all the ingredients are cool. batter into corners and sides, leaving a 3 RULES FOR USE OF LEAVENING AGENTS slight hollow in the center. • The lower crust should be placed in the 1. In simple flour mixtures, use 2 teaspoons 3. To substitute soda and an acid for bak- pan so that it covers the surface smoothly. • Cake is done when it shrinks from the baking powder to leaven 1 cup flour. ing powder, divide the amount of baking Air pockets beneath the surface will push sides of the pan or if it springs back Reduce this amount 1/2 teaspoon for powder by 4. Take that as your measure the crust out of shape while baking. when touched lightly with the finger. each egg used. and add acid according to rule 2.

2. To 1 teaspoon soda, use 2 1/4 teaspoons • Folding the top crust over the lower • After removing a cake from the oven, cream of tartar, 2 cups freshly soured crust before crimping will keep juices in place it on a rack for about 5 minutes. milk or 1 cup molasses. the pie. Then, the sides should be loosened and the cake turned out on a rack in order to • When making custard pie, bake at a high finish cooling. PROPORTIONS OF BAKING POWDER TO FLOUR temperature for about 10 minutes to pre- biscuits ...... to 1 cup flour use 1 1/4 tsp. baking powder vent a soggy crust. Then finish baking at a • Do not frost cakes until thoroughly cool. cake with oil ...... to 1 cup flour use 1 tsp. baking powder low temperature. muffins ...... to 1 cup flour use 1 1/2 tsp. baking powder • Icing will remain where you put it if you popovers ...... to 1 cup flour use 1 1/4 tsp. baking powder • When making cream pie, sprinkle crust sprinkle cake with powdered sugar first. waffles ...... to 1 cup flour use 1 1/4 tsp. baking powder with powdered sugar in order to prevent it from becoming soggy. PROPORTIONS OF LIQUID TO FLOUR pour batter ...... to 1 cup liquid use 1 cup flour TIME & TEMPERATURE CHART drop batter ...... to 1 cup liquid use 2 to 2 1/2 cups flour Dessert Time Temperature soft dough ...... to 1 cup liquid use 3 to 3 1/2 cups flour butter cake, layer ...... 20-40 min...... 380° - 400° stiff dough ...... to 1 cup liquid use 4 cups flour butter cake, loaf ...... 40-60 min...... 360° - 400° cake, angel...... 50-60 min...... 300° - 360° cake, fruit ...... 3-4 hrs...... 275° - 325° TIME & TEMPERATURE CHART cake, sponge ...... 40-60 min...... 300° - 350° Breads Minutes Temperature cookies, molasses ...... 18-20 min...... 350° - 375° biscuits ...... 12 - 15 ...... 400° - 450° cookies, thin ...... 10-12 min...... 380° - 390° cornbread ...... 25 - 30 ...... 400° - 425° cream puffs...... 45-60 min...... 300° - 350° gingerbread...... 40 - 50 ...... 350° - 370° meringue ...... 40-60 min...... 250° - 300° loaf ...... 50 - 60 ...... 350° - 400° pie crust ...... 20-40 min...... 400° - 500° nut bread...... 50 - 75...... 350° popovers ...... 30 - 40 ...... 425° - 450° rolls ...... 20 - 30 ...... 400° - 450° COOKING TIME TABLE Vegetable Cooking Method Time BUYING FRESH VEGETABLES BUYING FRESH FRUITS artichokes...... boiled ...... 40 min. Artichokes: Look for compact, tightly Bananas: Skin should be free of bruises steamed...... 45-60 min. closed heads with green, clean-looking and black or brown spots. Purchase them asparagus tips ...... boiled ...... 10-15 min. leaves. Avoid those with leaves that are slightly green and allow them to ripen at beans, lima...... boiled ...... 20-40 min. brown or separated. room temperature. steamed ...... 60 min. beans, string ...... boiled ...... 15-35 min. Asparagus: Stalks should be tender and Berries: Select plump, solid berries with steamed ...... 60 min. firm; tips should be close and compact. good color. Avoid stained containers which beets, old ...... boiled or steamed...... 1-2 hours. Choose the stalks with very little white; they indicate wet or leaky berries. Berries with beets, young with skin ...... boiled ...... 30 min. are more tender. Use asparagus soon clinging caps, such as blackberries and steamed ...... 60 min. because it toughens quickly. raspberries, may be unripe. Strawberries baked...... 70-90 min. without caps may be overripe. broccoli, flowerets ...... boiled ...... 5-10 min. Beans, Snap: Those with small seeds broccoli, stems ...... boiled ...... 20-30 min. inside the pods are best. Avoid beans with Melons: In cantaloupes, thick, close netting brussels sprouts...... boiled ...... 20-30 min. dry-looking pods. on the rind indicates best quality. Canta- cabbage, chopped ...... boiled ...... 10-20 min. loupes are ripe when the stem scar is steamed ...... 25 min. Broccoli, Brussels Sprouts and smooth and the space between the netting carrots, cut across ...... boiled ...... 8-10 min. Cauliflower: Flower clusters on broccoli is yellow or yellow-green. They are best steamed ...... 40 min. and cauliflower should be tight and close when fully ripe with fruity odor. cauliflower, flowerets ...... boiled ...... 8-10 min. together. Brussels sprouts should be firm cauliflower, stem down...... boiled ...... 20-30 min. and compact. Smudgy, dirty spots may Honeydews are ripe when rind has creamy corn, green, tender ...... boiled ...... 5-10 min. indicate pests or disease. to yellowish color and velvety texture. steamed ...... 15 min. Immature honeydews are whitish-green. baked ...... 20 min. Cabbage and Head Lettuce: Choose corn on the cob ...... boiled ...... 8-10 min. heads that are heavy for their size. Avoid Ripe watermelons have some yellow color steamed ...... 15 min. cabbage with worm holes and lettuce with on one side. If melons are white or pale eggplant, whole ...... boiled ...... 30 min. discoloration or soft rot. green on one side, they are not ripe. steamed ...... 40 min. baked ...... 45 min. Cucumbers: Choose long, slender cucum- Oranges, Grapefruit and Lemons: Choose parsnips ...... boiled ...... 25-40 min. bers for best quality. May be dark or medium those heavy for their size. Smoother, thinner steamed ...... 60 min. green, but yellow ones are undesirable. skins usually indicate more juice. Most skin baked...... 60-75 min. markings do not affect quality. Oranges peas, green ...... boiled or steamed ...... 5-15 min. Mushrooms: Caps should be closed with a slight greenish tinge may be just as potatoes ...... boiled ...... 20-40 min. around the stems. Avoid black or brown gills. ripe as fully colored ones. Light or greenish- steamed ...... 60 min. yellow lemons are more tart than deep yellow baked...... 45-60 min. Peas and Lima Beans: Select pods that ones. Avoid citrus fruits showing withered, pumpkin or squash ...... boiled ...... 20-40 min. are well-filled but not bulging. Avoid dried, sunken or soft areas. steamed ...... 45 min. spotted, yellow or limp pods. baked ...... 60 min. tomatoes ...... boiled ...... 5-15 min. turnips ...... boiled ...... 25-40 min.

DRYING TIME TABLE Fruit Sugar or Honey Cooking Time apricots ...... 1/4 c. for each cup of fruit ...... about 40 min. figs ...... 1 T. for each cup of fruit ...... about 30 min. peaches ...... 1/4 c. for each cup of fruit ...... about 45 min. prunes ...... 2 T. for each cup of fruit ...... about 45 min. FOR BEST RESULTS, use well-starched linen napkins if possible. For more complicated folds, 24-inch napkins work best. Practice the folds with newspapers. Children will 1 CANDLE have fun decorating the table once they learn these attractive folds! Easy to do; can be decorated.

Instructions: 1. Fold into triangle, point at top. 3 2. Turn lower edge up 1". SHIELD 2 3. Turn over, folded edge down. 1, 2 Easy fold. Elegant 4. Roll tightly from left to right. with monogram in corner. 5. Tuck in corner. Stand upright. Instructions: 1. Fold into quarter size. If monogrammed, ornate corner should face down. 2. Turn up folded corner three-quarters. FAN 3 4 3. Overlap right side and left side points. Pretty in napkin ring or on plate. 1, 2 4. Turn over; adjust sides so Instructions: they are even, single 1. Fold top and bottom edges to center. point in center. 2. Fold top and bottom edges to center 5. Place point up or down a second time. on plate, or left of plate. 3. Pleat firmly from the left edge. 4 Sharpen edges with hot iron. 4. Spread out fan. Balance flat 3 folds of each side on table. Well-starched napkins will hold shape.

ROSETTE 1 2 Elegant on plate. Instructions: LILY 1. Fold left and right edges to Effective and pretty on table. center, leaving 1/2" opening 1 2 along center. Instructions: 2. Pleat firmly from top edge to 1. Fold napkin into quarters. bottom edge. Sharpen edges 2. Fold into triangle, closed with hot iron. corner to open points. 3. Pinch center together. If 3. Turn two points over to other necessary, use small piece side. (Two points are on of pipe cleaner to secure 3 either side of closed point.) and top with single flower. 3, 4 4. Pleat. 4. Spread out rosette. 5. Place closed end in glass. 4 Pull down two points on 5 each side and shape. MEASUREMENTS C° TO F° CONVERSION Food Quantity Yield a pinch ...... 1/8 teaspoon or less 120° C...... 250° F apple ...... 1 medium ...... 1 cup 3 teaspoons ...... 1 tablespoon 140° C...... 275° F banana, mashed ...... 1 medium...... 1/3 cup 1 2 4 tablespoons ...... 1/4 cup 150° C...... 300° F bread...... 1 / slices ...... 1 cup soft crumbs 1 4 8 tablespoons ...... 1/2 cup 160° C...... 325° F bread...... 1 slice ...... / cup fine, dry crumbs 1 4 1 2 12 tablespoons ...... 3/4 cup 180° C...... 350° F butter...... 1 stick or / pound ...... / cup 16 tablespoons ...... 1 cup 190° C...... 375° F cheese, American, cubed ...... 1 pound ...... 2 2/3 cups 2 cups...... 1 pint 200° C...... 400° F American, grated ...... 1 pound ...... 5 cups 4 cups ...... 1 quart 220° C...... 425° F cream cheese...... 3-ounce package ...... 6 2/3 tablespoons 4 quarts...... 1 gallon 230° C...... 450° F chocolate, bitter ...... 1 square ...... 1 ounce 8 quarts...... 1 peck cocoa ...... 1 pound ...... 4 cups Temperature conversions 1 2 4 pecks ...... 1 bushel coconut ...... 1 /2 pound package...... 2 /3 cups are estimates. 16 ounces...... 1 pound coffee, ground...... 1 pound ...... 5 cups 32 ounces ...... 1 quart cornmeal ...... 1 pound ...... 3 cups 1 ounce liquid ...... 2 tablespoons cornstarch ...... 1 pound ...... 3 cups 8 ounces liquid ...... 1 cup crackers, graham ...... 14 squares...... 1 cup fine crumbs saltine ...... 28 crackers ...... 1 cup fine crumbs Use standard measuring spoons and egg ...... 4-5 whole...... 1 cup cups. All measurements are level. whites ...... 8-10 ...... 1 cup yolks ...... 10-12 ...... 1 cup evaporated milk ...... 1 cup ...... 3 cups whipped SUBSTITUTIONS flour, cake, sifted...... 1 pound...... 4 1/2 cups Ingredient Quantity Substitute rye...... 1 pound ...... 5 cups baking powder ...... 1 teaspoon ...... 1/4 tsp. baking soda plus white, sifted ...... 1 pound ...... 4 cups 3 4 1/2 tsp. cream of tartar white, unsifted ...... 1 pound...... 3 / cups chocolate ...... 1 square (1 oz.)...... 3 or 4 T. cocoa plus 1 T. butter gelatin, flavored ...... 3 1/4 ounces ...... 1/2 cup cornstarch ...... 1 tablespoon ...... 2 T. flour or 2 tsp. quick-cooking tapioca unflavored...... 1/4 ounce ...... 1 tablespoon cracker crumbs ...... 3/4 cup ...... 1 c. bread crumbs lemon ...... 1 medium ...... 3 tablespoon juice 1 4 dates ...... 1 lb...... 1 1/2 c. dates, pitted and cut marshmallows ...... 16...... / pound dry mustard ...... 1 teaspoon ...... 1 T. prepared mustard noodles, cooked ...... 8-ounce package...... 7 cups 1 2 flour, self-rising...... 1 cup ...... 1 c. all-purpose flour, 1/2 tsp. uncooked ...... 4 ounces (1 / cups) ...... 2-3 cups cooked salt, and 1 tsp. baking powder macaroni, cooked ...... 8-ounce package...... 6 cups herbs, fresh ...... 1 tablespoon ...... 1 tsp. dried herbs macaroni, uncooked ...... 4 ounces (1 1/4 cups) ...... 2 1/4 cups cooked ketchup or chili sauce ...... 1 cup ...... 1 c. tomato sauce plus 1/2 c. sugar and spaghetti, uncooked ...... 7 ounces ...... 4 cups cooked 2 T. vinegar (for use in cooking) nuts, chopped ...... 1/4 pound ...... 1 cup milk, sour ...... 1 cup ...... 1 T. lemon juice or vinegar plus sweet almonds ...... 1 pound...... 3 1/2 cups milk to make 1 c. (let stand 5 minutes) walnuts, broken ...... 1 pound ...... 3 cups 1 2 3 4 whole ...... 1 cup ...... 1/2 c. evaporated milk plus 1/2 c. water walnuts, unshelled ...... 1 pound...... 1 / to 1 / cups min. marshmallows ...... 10 ...... 1 lg. marshmallow onion ...... 1 medium...... 1/2 cup onion, fresh ...... 1 small...... 1 T. instant minced onion, rehydrated orange...... 3-4 medium...... 1 cup juice 1 2 sugar, brown ...... 1/2 cup ...... 2 T. molasses in 1/2 c. granulated sugar raisins ...... 1 pound...... 3 / cups powdered...... 1 cup ...... 1 c. granulated sugar plus 1 tsp. cornstarch rice, brown ...... 1 cup ...... 4 cups cooked 1 2 tomato juice ...... 1 cup ...... 1/2 c. tomato sauce plus 1/2 c. water converted ...... 1 cup ...... 3 / cups cooked regular ...... 1 cup ...... 3 cups cooked wild ...... 1 cup ...... 4 cups cooked When substituting cocoa for chocolate in cakes, sugar, brown ...... 1 pound...... 2 1/2 cups the amount of flour must be reduced. Brown and powdered ...... 1 pound...... 3 1/2 cups white sugars usually can be interchanged. white ...... 1 pound ...... 2 cups vanilla wafers ...... 22...... 1 cup fine crumbs zwieback, crumbled ...... 4...... 1 cups FOR LARGE SERVINGS PRACTICALLY EVERYONE has experienced that dreadful moment in the kitchen when a recipe failed and dinner guests have arrived. Perhaps a failed timer, distraction or a miss- 25 Servings 50 Servings 100 Servings ing or mismeasured ingredient is to blame. These handy tips can save the day! Beverages: 1 coffee ...... /2 pound and ...... 1 pound and ...... 2 pounds and Acidic foods – Sometimes a tomato-based sauce will become too acidic. Add baking 1 1 /2 gallons water 3 gallons water 6 gallons water soda, one teaspoon at a time, to the sauce. Use sugar as a sweeter alternative. lemonade ...... 10-15 lemons and ...... 20-30 lemons and ...... 40-60 lemons and 1 1/2 gallons water 3 gallons water 6 gallons water Burnt food on pots and pans – Allow the pan to cool on its own. Remove as much of tea ...... 1/12 pound and ...... 1/6 pound and...... 1/3 pound and the food as possible. Fill with hot water and add a capful of liquid fabric softener to the 1 1/2 gallons water 3 gallons water 6 gallons water pot; let it stand for a few hours. You’ll have an easier time removing the burnt food.

Desserts: Chocolate seizes – Chocolate can seize (turn course and grainy) when it comes into layered cake ...... 1 12" cake ...... 3 10" cakes ...... 6 10" cakes contact with water. Place seized chocolate in a metal bowl over a large saucepan with an sheet cake ...... 1 10" x 12" cake ...... 1 12" x 20" cake ...... 2 12" x 20" cakes inch of simmering water in it. Over medium heat, slowly whisk in warm heavy cream. Use watermelon ...... 37 1/2 pounds ...... 75 pounds ...... 150 pounds 1/4 cup cream to 4 ounces of chocolate. The chocolate will melt and become smooth. whipping cream ...... 3/4 pint...... 1 1/2 to 2 pints ...... 3-4 pints Forgot to thaw whipped topping – Thaw in microwave for 1 minute on the defrost set- ting. Stir to blend well. Do not over thaw! Ice cream: brick ...... 3 1/4 quarts ...... 6 1/2 quarts...... 13 quarts Hands smell like garlic or onion – Rinse hands under cold water while rubbing them bulk ...... 2 1/4 quarts ...... 4 1/2 quarts or ...... 9 quarts or with a large stainless steel spoon. 1 1/4 gallons 2 1/2 gallons Hard brown sugar – Place in a paper bag and microwave for a few seconds, or place hard chunks in a food processor. Meat, poultry or fish: fish ...... 13 pounds...... 25 pounds ...... 50 pounds Jello too hard – Heat on a low microwave power setting for a very short time. fish, fillets or steak ...... 7 1/2 pounds ...... 15 pounds ...... 30 pounds hamburger ...... 9 pounds...... 18 pounds ...... 35 pounds Lumpy gravy or sauce – Use a blender, food processor or simply strain. turkey or chicken ...... 13 pounds...... 25 to 35 pounds ...... 50 to 75 pounds No tomato juice – Mix 1/2 cup ketchup with 1/2 cup water. wieners (beef) ...... 6 1/2 pounds ...... 13 pounds ...... 25 pounds Out of honey – Substitute 1 1/4 cups sugar dissolved in 1 cup water. Salads, casseroles: Overcooked sweet potatoes or carrots – Softened sweet potatoes and carrots make a 3 1 1 baked beans ...... /4 gallon ...... 1 /4 gallons ...... 2 /2 gallons wonderful soufflé with the addition of eggs and sugar. Consult your favorite cookbook for jello salad...... 3/4 gallon ...... 1 1/4 gallons ...... 2 1/2 gallons a good soufflé recipe. Overcooked sweet potatoes can also be used as pie filling. potato salad ...... 4 1/4 quarts ...... 2 1/4 gallons ...... 4 1/2 gallons scalloped potatoes...... 4 1/2 quarts or ...... 9 quarts or ...... 18 quarts Sandwich bread is stale – Toast or microwave bread briefly. Otherwise, turn it into 1 12" x 20" pan 2 1/4 gallons 4 1/2 gallons breadcrumbs. Bread exposed to light and heat will hasten its demise, so consider using spaghetti ...... 1 1/4 gallons ...... 2 1/2 gallons ...... 5 gallons a bread box.

Sandwiches: Soup, sauce, gravy too thin – Add 1 tablespoon of flour to hot soup, sauce or gravy. bread ...... 50 slices or ...... 100 slices or ...... 200 slices or Whisk well (to avoid lumps) while the mixture is boiling. Repeat if necessary. 3 1-pound loaves 6 1-pound loaves 12 1-pound loaves Sticky rice – Rinse rice with warm water. butter ...... 1/2 pound...... 1 pound ...... 2 pounds lettuce ...... 1 1/2 heads ...... 3 heads ...... 6 heads Stew or soup is greasy – Refrigerate and remove grease once it congeals. Another trick mayonnaise ...... 1 cup...... 2 cups ...... 4 cups is to lay cold lettuce leaves over the hot stew for about 10 seconds and then remove. mixed filling Repeat as necessary. meat, eggs, fish ...... 1 1/2 quarts ...... 3 quarts ...... 6 quarts Too salty – Add a little sugar and vinegar. For soups or sauces, add a raw peeled potato. jam, jelly ...... 1 quart ...... 2 quarts ...... 4 quarts Too sweet – Add a little vinegar or lemon juice. Undercooked cakes and cookies – Serve over vanilla ice cream. You can also layer pieces of cake or cookies with whipped cream and fresh fruit to form a dessert parfait. Crumbled cookies also make an excellent ice cream or cream pie topping. BEVERAGES CRACKERS FRUITS PASTA apple juice, 6 oz...... 90 graham, 1 cracker...... 15-30 apple, 1 med...... 80-100 macaroni or spaghetti, coffee (black) ...... 0 rye crisp, 1 cracker...... 35 applesauce, sweetened, 1/2 c...... 90-115 cooked, 3/4 c...... 115 cola, 12 oz...... 115 saltine, 1 cracker...... 17-20 unsweetened, 1/2 c...... 50 cranberry juice, 6 oz...... 115 wheat thins, 1 cracker ...... 9 banana, 1 med...... 85 ginger ale, 12 oz...... 115 blueberries, 1/2 c...... 45 SALAD DRESSINGS grape juice, (prepared from cantaloupe, 1/2 c...... 24 blue cheese, 1 T...... 70 frozen concentrate), 6 oz...... 142 cherries (pitted), raw, 1/2 c...... 40 DAIRY PRODUCTS French, 1 T...... 65 lemonade, (prepared from grapefruit, 1/2 med...... 55 butter or margarine, 1 T...... 100 Italian, 1 T...... 80 frozen concentrate), 6 oz...... 85 grapes, 1/2 c...... 35-55 cheese, American, 1 oz...... 100 mayonnaise, 1 T...... 100 milk, protein fortified, 1 c...... 105 honeydew, 1/2 c...... 55 skim, 1 c...... 90 camembert, 1 oz...... 85 mango, 1 med...... 90 olive oil, 1 T...... 124 whole, 1 c...... 160 cheddar, 1 oz...... 115 orange, 1 med...... 65-75 Russian, 1 T...... 70 orange juice, 6 oz...... 85 cottage cheese, 1 oz...... 30 peach, 1 med...... 35 salad oil, 1 T...... 120 pineapple juice, unsweetened, 6 oz. ....95 mozzarella, 1 oz...... 90 pear, 1 med...... 60-100 parmesan, 1 oz...... 130 root beer, 12 oz...... 150 pineapple, fresh, 1/2 c...... 40 ricotta, 1 oz...... 50 tonic (quinine water) 12 oz...... 132 canned in syrup, 1/2 c...... 95 SOUPS roquefort, 1 oz...... 105 plum, 1 med...... 30 Swiss, 1 oz...... 105 bean, 1 c...... 130-180 strawberries, fresh, 1/2 c...... 30 cream, light, 1 T...... 30 beef noodle, 1 c...... 70 BREADS frozen and sweetened, 1/2 c. ..120-140 bouillon and consomme, 1 c...... 30 heavy, 1 T...... 55 tangerine, 1 lg...... 39 cornbread, 1 sm. square ...... 130 sour, 1 T...... 45 chicken noodle, 1 c...... 65 watermelon, 1/2 c...... 42 dumplings, 1 med...... 70 hot chocolate, with milk, 1 c...... 277 chicken with rice, 1 c...... 50 French toast, 1 slice...... 135 milk chocolate, 1 oz...... 145-155 minestrone, 1 c...... 80-150 melba toast, 1 slice ...... 25 yogurt split pea, 1 c...... 145-170 muffins, blueberry, 1 muffin ...... 110 made w/ whole milk, 1 c...... 150-165 MEAT AND POULTRY tomato with milk, 1 c...... 170 bran, 1 muffin...... 106 made w/ skimmed milk, 1 c...... 125 beef, ground (lean), 3 oz...... 185 vegetable, 1 c...... 80-100 corn, 1 muffin...... 125 roast, 3 oz...... 185 English, 1 muffin ...... 280 chicken, broiled, 3 oz...... 115 pancakes, 1 (4-in.) ...... 60 EGGS lamb chop (lean), 3 oz...... 175-200 VEGETABLES pumpernickel, 1 slice ...... 75 steak, sirloin, 3 oz...... 175 fried, 1 lg...... 100 asparagus, 1 c...... 35 rye, 1 slice ...... 60 tenderloin, 3 oz...... 174 1 poached or boiled, 1 lg...... 75-80 broccoli, cooked, /2 c...... 25 waffle, 1 ...... 216 top round, 3 oz...... 162 1 scrambled or in omelet, 1 lg. ....110-130 cabbage, cooked, /2 c...... 15-20 white, 1 slice ...... 60-70 turkey, dark meat, 3 oz...... 175 carrots, cooked, 1/2 c...... 25-30 whole wheat, 1 slice ...... 55-65 white meat, 3 oz...... 150 cauliflower, 1/2 c...... 10-15 veal, cutlet, 3 oz...... 156 corn (kernels), 1/2 c...... 70 FISH AND SEAFOOD roast, 3 oz...... 76 green beans, 1 c...... 30 CEREALS bass, 4 oz...... 105 lettuce, shredded, 1/2 c...... 5 1 cornflakes, 1 c...... 105 salmon, broiled or baked, 3 oz...... 155 mushrooms, canned, /2 c...... 20 1 cream of wheat, 1 c...... 120 sardines, canned in oil, 3 oz...... 170 NUTS onions, cooked, /2 c...... 30 1 1 oatmeal, 1 c...... 148 trout, fried, 3 /2 oz...... 220 almonds, 2 T...... 105 peas, cooked, /2 c...... 60 rice flakes, 1 c...... 105 tuna, in oil, 3 oz...... 170 cashews, 2 T...... 100 potato, baked, 1 med...... 90 shredded wheat, 1 biscuit ...... 100 in water, 3 oz...... 110 peanuts, 2 T...... 105 chips, 8-10 ...... 100 mashed, w/milk & butter, 1 c. ..200-300 sugar krisps, 3/4 c...... 110 peanut butter, 1 T...... 95 pecans, 2 T...... 95 spinach, 1 c...... 40 pistachios, 2 T...... 92 tomato, raw, 1 med...... 25 1 walnuts, 2 T...... 80 cooked, /2 c...... 30 Au gratin: Topped with crumbs and/or Julienne: To cut or slice vegetables, fruits cheese and browned in oven or under or cheeses into match-shaped slivers. broiler. Marinate: To allow food to stand in a liquid Au jus: Served in its own juices. in order to tenderize or to add flavor.

Baste: To moisten foods during cooking Meuniére: Dredged with flour and sautéed with pan drippings or special sauce in in butter. order to add flavor and prevent drying. Mince: To chop food into very small pieces. Bisque: A thick cream soup. Parboil: To boil until partially cooked; to Blanch: To immerse in rapidly boiling blanch. Usually final cooking in a sea- water and allow to cook slightly. soned sauce follows this procedure.

Cream: To soften a fat, especially butter, Pare: To remove the outermost skin of a by beating it at room temperature. Butter fruit or vegetable. and sugar are often creamed together, making a smooth, soft paste. Poach: To cook gently in hot liquid kept just below the boiling point. Crimp: To seal the edges of a two-crust pie either by pinching them at intervals with Purée: To mash foods by hand by rubbing the fingers or by pressing them together through a sieve or food mill, or by whirling with the tines of a fork. in a blender or food processor until per- fectly smooth. Crudites: An assortment of raw vegetables (i.e. carrots, broccoli, celery, mushrooms) Refresh: To run cold water over food that that is served as an hors d'oeuvre, often has been parboiled in order to stop the accompanied by a dip. cooking process quickly.

Degrease: To remove fat from the surface Sauté: To cook and/or brown food in a of stews, soups or stock. Usually cooled in small quantity of hot shortening. the refrigerator so that fat hardens and is easily removed. Scald: To heat to just below the boiling point, when tiny bubbles appear at the Dredge: To coat lightly with flour, corn- edge of the saucepan. meal, etc. Simmer: To cook in liquid just below the Entree: The main course. boiling point. The surface of the liquid should be barely moving, broken from Fold: To incorporate a delicate substance, time to time by slowly rising bubbles. such as whipped cream or beaten egg whites, into another substance without Steep: To let food stand in hot liquid in releasing air bubbles. A spatula is used to order to extract or to enhance flavor, like gently bring part of the mixture from the tea in hot water or poached fruit in syrup. bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, Toss: To combine ingredients with a re- until the ingredients are thoroughly blended. peated lifting motion.

Glaze: To cover with a glossy coating, such Whip: To beat rapidly in order to incorpo- as a melted and somewhat diluted jelly for rate air and produce expansion, as in fruit desserts. heavy cream or egg whites.