British Pasties
Crust:
3 c. flour
1 tsp. salt
1 c. shortening
1 egg
½ c. water
1 tsp. vinegar
Mix the flour, salt, and shortening like for a pie crust. In a separate bowl, beat the egg, water, and vinegar together. Add this mixture to the flour mixture. Mix. Roll out four 8-to-9-inch circles.
Filling:
1½ pounds of ground beef
4 potatoes, diced
4 carrots, diced
1 large onion, chopped
Mix raw meat with vegetables. Season to taste with salt and pepper. Fill half of each crust. Top with a pat of butter. Fold crust over and seal, making slits for steam. Bake on cookie sheets in a preheated oven, for about one hour, at 350 degrees.
Almond Bars
First Layer:
1 c. butter, softened
½ c. powdered sugar
2 c. flour
Second Layer:
½ c. sugar
1 8-oz. pkg. cream cheese
2 eggs
1 tsp. almond extract
Frosting:
¼ c. butter, softened
1 tsp. almond extract
1½ c. powdered sugar
1½ T. milk
Sliced almonds (optional)
Mix all ingredients for the first layer and press into a 9-x-13-inch pan. Bake at 350 degrees in a preheated oven for 15 minutes.
While the first layer is baking, mix all the ingredients for the second layer (mix well). Pour onto baked first layer. Return to oven and bake for 15 minutes more. Cool.
Mix the frosting ingredients together and spread onto cooled bars. Sprinkle with almond slices, if desired.
Frosted Fudge Brownies
2 c. sugar
1 c. vegetable oil
4 eggs
1 tsp. vanilla
1¾ c. flour
1 tsp. salt
½ to ¾ c. Hershey’s cocoa
Mix above ingredients in order using an electric mixer. Bake in a bar pan (approximately 11-x-14 inches), at 350 degrees oven (preheated), for about 25 minutes. Don’t overbake. (If using toothpick test, remove bars from oven as soon as toothpick comes out pretty clean.) Cool.
Frosting:
1 c. sugar
¼ c. butter
¼ c. milk
1 c. miniature marshmallows
½ to ¾ c. chocolate chips
Mix together first three ingredients over medium heat. Mix in miniature marshmallows and continue to stir until mixture comes to a boil. (May have to turn up heat.) As soon as mixture starts boiling, remove from heat and add chocolate chips. Stir until smooth. Then spread over cool bars.
M & M Bars
2 - 1/8 c. flour
½ tsp. salt
½ tsp. baking soda
1½ sticks butter (12 T), melted and slightly cooled
1 c. brown sugar
½ c. white sugar
1 large egg
1 large egg yolk
2 tsp. vanilla
1 12-oz. pkg. M&Ms, divided
Preheat oven to 325 degrees. Line a 9-x-13-inch pan with foil, letting excess foil hang over the edge to help pull the bars from the pan. Also spray the foil lining the pan with nonstick cooking spray.
Mix the flour, salt, and baking soda in a medium bowl. Set aside. Whisk the melted butter and sugars in a separate large bowl until thoroughly combined. Then, add the egg and egg yolk, as well as the vanilla. Mix. Next, using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not overmix. Fold in 1 cup of M&Ms. Spoon the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&Ms on top and press in lightly.
Bake until the top of the bars is light, golden brown and slightly firm to the touch, and the edges start to pull away from the sides of the pan (approximately 24 to 28 minutes). Cool to room temperature. Lift bars from pan by grabbing the excess foil and transfer the bars to a cutting board. Cut into squares.
Rhubarb Bread
3 c. light brown sugar
1½ c. vegetable oil
2 eggs, well beaten
2 c. buttermilk
3 tsp. vanilla extract
5 c. flour
2 tsp. baking soda
2 tsp. ground cinnamon
4 c. chopped rhubarb
1 c. ground nuts (optional)
Topping:
¾ c. light brown sugar
2 T. butter
1 tsp. ground cinnamon
Mix first set of ingredients in order listed. Pour into greased and floured loaf pans. (Batter ideally makes 7 small loaves.) Mix topping ingredients until crumbly. Sprinkle on top of bread mixture. Bake in preheated 350-degree oven for 45 minutes to one hour or until done. Bake longer in bigger pans.
Gertrude’s Hot Dish
2 medium onions, chopped
1½ c. chopped celery
1 lb. ground hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
¾ c. white rice
1½ c. water
1 T. soy sauce
Brown onions and celery with hamburger. Mix in remaining ingredients in order. Place in a large casserole dish and bake at 350 degrees, in a preheated oven, for 1½ hours.
Meatball Hot Dish
1 large can Pork and Beans
¾ c. catsup
1 c. warm water
½ c. light brown sugar
1 tsp. vanilla
Mix above ingredients and let stand for 30 minutes.
1 lb. hamburger
1 tsp. salt
½ c. bread crumbs
½ c. milk
1 T. cornstarch
While first mixture is standing, mix second set of ingredients and form into meatballs. Roll meatballs in greased pan and brown. Place browned meatballs in buttered casserole dish. Cover with bean mixture. Bake at 350 degrees in a preheated oven for one hour.
Cranberry Pudding
2 c. cranberries, cut up
⅓ c. sugar
½ c. molasses
½ c. water
1 ⅓ c. flour
1 tsp. baking soda
Mix all ingredients together and pour into 9-x-9-inch, greased pan. Bake in a preheated oven at 300 degrees for 40 minutes. Serve warm with the sauce below.
Sauce for Topping:
1 c. sugar
½ c. butter
½ c. cream
Beat slowly over low heat to boiling point.
Upside Down Hot Dish
1 lb. lean ground beef
½ lb. Italian sausage
Salt and pepper to taste
½ tsp. Basil
½ tsp. Oregano
1 tsp. Garlic powder
1 15-oz. can tomato sauce
1½ c. shredded mozzarella cheese
1 10-oz pkg. refrigerated biscuits
In a large skillet, brown beef and sausage. Drain grease. Mix in seasonings. Add tomato sauce. Cook over medium heat until hot. Transfer mixture to a greased, two-quart baking dish. Sprinkle with cheese. Flatten biscuits before arranging them side by side on top of the cheese. Bake at 400 degrees in a preheated oven for 15 to 20 minutes or until the biscuits are golden brown. Five servings.
Zucchini Cake
2½ c. flour
2 c. sugar
1½ tsp. cinnamon
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 c. vegetable oil
4 eggs
2 c. shredded zucchini
½ c. chopped pecans, optional
In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda. In a separate bowl, combine the oil and eggs. Add egg mixture to the dry ingredients. Mix well with a spoon. Add zucchini. Stir until thoroughly combined. Fold in nuts, if desired. Pour into a greased 9-x-13-inch pan. In a preheated oven, bake at 350 degrees for 35 to 40 minutes or until
a toothpick comes out clean. Cool before frosting.
Cream Cheese Frosting
1 8-oz. pkg. cream cheese, softened
½ c. butter, softened
1 T. milk
1 tsp. vanilla
2 c. powdered sugar, sifted
In a small mixing bowl, combine cream cheese, butter, milk, and vanilla. Beat with an electric beater until smooth. Frost cake. Top with more chopped nuts, if desired. Store in the refrigerator.
Heavenly Hash
1½ c. water
¾ c. uncooked white rice
2 c. crushed pineapple, drained
1 10.5-oz. pkg. miniature marshmallows
1 4-oz. jar maraschino cherries, halved (save juice)
1 T. saved cherry juice
1 c. heavy cream (do not substitute Cool Whip)
½ c. confectioner’s sugar
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat. Cover and simmer for 20 minutes. Cool completely.
In a large bowl, combine cooled rice, pineapple, marshmallows, cherries and cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in the confectioner’s sugar. Then fold whipped cream mixture into rice mixture. Refrigerate for two hours.
Rhubarb Custard Pie
1½ c. white sugar
¼ c. flour
¼ tsp. nutmeg
Dash of salt
3 eggs
4 c. rhubarb, sliced 1” thick
prepared 9” pie crust
2 T. butter
Mix ingredients from the first column. In a separate bowl, beat the eggs smooth. Add the sugar mixture to the eggs. Beat again until smooth. Stir in the rhubarb. Pour into a 9” pie crust. Dot with the butter. Fit on the top crust. Bake in a preheated oven, at 400 degrees for 50 minutes. (You may want to wrap the edges of the crust with aluminum foil for the first 30 minutes of baking to keep the edges from burning.)
Rhubarb Salad
3 c. fresh chopped rhubarb
½ c. white sugar
2 T. water
1 3-oz. pkg. raspberry Jell-O
1 c. cold water
1 c. chopped apple
½ c. chopped walnuts
Cool Whip
In a saucepan, over medium heat, combine the rhubarb, sugar, and the water. Bringing to a boil. Cook it for about 15 minutes or until the rhubarb is sauce-like. Next, in a medium-size bowl, stir the gelatin mix into one cup of the boiling hot rhubarb sauce. Keep stirring until the mixture is completely dissolved. Stir in the cold water. Add the apple and walnuts. Refrigerate for 2 to 4 hours, or until set. Garnish with Cool Whip. (You may have extra rhubarb sauce. It makes great topping for ice cream.)
Cajun Chicken and Rice Hot Dish
½ tsp. smoked paprika (this is what makes this recipe unique)
½ tsp. dried thyme
½ tsp. garlic powder
½ tsp. cayenne pepper
½ tsp. salt
½ tsp. pepper
1 lb. boneless, skinless chicken breast
3 slices bacon
2 tsp. canola oil
1 med. onion
1 med. red pepper
1 stalk celery
2 T. tomato paste
4 c. chicken broth (low sodium is fine)
2 c. long-grain white rice
1 c. frozen peas
Parsley
In a bowl, combine the paprika, thyme, garlic powder, cayenne, salt, and pepper. Cube chicken and toss it around in one-half of the seasoning mixture.
Meanwhile, cook bacon until crisp. Transfer to a paper towel. In the same pan, cook the seasoned chicken in the canola oil for 3 minutes, or until browned, stirring occasionally.
Transfer the cooked chicken to a kettle. Chop and add the onion, pepper, and celery. Cook over medium heat for 5 minutes, stirring occasionally. Add the tomato paste. Cook for just 30 seconds more. Stir in the broth, rice, and peas. Reduce heat to a simmer for 25 minutes, or until rice is tender and chicken is done. Stir in crushed bacon and parsley. Serve.
Telephone Bars
½ c. butter
1 c. sugar
2 eggs
1 ½ c. flour
1 tsp. cocoa
1 tsp. salt
1 c. dates
1 tsp. baking soda
1 c. hot water
You also need 1 c. of semi-sweet chocolate chips.
In a bowl, cream together the ingredients in the first column. In a separate bowl, combine the ingredients in the second column. Stir the flour mixture into the creamed butter mixture. Set aside. Mix together the ingredients in the third column. Finally, add the date mixture to the rest of the batter. Pour into a greased and floured 9-x-13-inch pan. Sprinkle with the chocolate chips. Bake in a 350-degree oven (preheated) for 30 minutes. Cool and serve.
Queso Mac and Cheese
1 16-oz. pkg. elbow macaroni
1 can (10 oz.) Ro Tel Diced Tomatoes & Green Chilies, undrained
1 16-oz. pkg. Velveeta cheese, cut into ½” cubes
½ c. 2% milk
Prepare macaroni according to package directions (omit salt). Drain. Meanwhile, combine undrained tomatoes and green chilies and cubed cheese. Microwave (covered) for 10 to 12 minutes, or until cheese melts. (Stir after 5 minutes and again after 8 minutes.) Add milk to the melted tomatoes-chili-cheese mixture. Gently stir drained macaroni into that same mixture and serve.
Cauliflower and Sausage Rigatoni Hot Dish
½ lb. ground Italian sausage
2 T. olive oil
1 small onion, diced
2 cloves garlic, minced
¼ c. chopped basil
½ tsp. salt
¼ tsp. black pepper
1 qt. marinara sauce
1 lb. rigatoni
½ lb. cauliflower, cut into 1” florets (about 3 c)
5 Roma tomatoes, cut into ¼” pieces (optional)
1 c. grated mozzarella cheese
½ c. grated parmesan cheese
Bring a large pot of well-salted water to a boil and cook rigatoni until al dente (about 10 minutes). Transfer pasta to a large bowl, leaving the water in the pot. Return the pasta water to a boil. Add the cauliflower. Cook it until tender (about 2 minutes). Drain and add the cauliflower to the pasta.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add diced onion and crumbled sausage. Cook until sausage is cooked through. Add garlic. Cook another minute. Drain excess fat. Add marinara sauce. Bring to a simmer. Turn to low heat. Add basil. Season to taste with salt and pepper.
Finally, add the meat sauce, the mozzarella cheese, and the diced tomatoes (if desired) to the cauliflower and pasta. Mix gently but thoroughly. Transfer the mixture into a 9-x-13-inch buttered casserole dish. Sprinkle the parmesan cheese on top. Bake at 375 degrees, in a preheated oven, for 30 minutes, or until the cheese is melted. Let the dish stand for 10 minutes before serving.
Peppers Italiano
6 sweet peppers, any color
1 lb. Italian sausage
1 large onion, diced
¼ tsp. oregano
1 tsp. sweet basil
¾ tsp. fennel seeds
4 cloves garlic, crushed
¼ c. olive oil
2 c. mozzarella cheese, shredded
10 fresh mushrooms, sliced
1 small jar spaghetti sauce or marinara sauce
Pour olive oil into a medium-size frying pan. Saute the crushed garlic, being careful not to burn it. Add the diced onion. Saute until transparent. Add the sausage. Brown and crumble well. Add oregano, basil, mushrooms (reserving some nice slices), and fennel seeds. Add one-half the spaghetti sauce to the mixture and cook on low heat for 30 minutes. Let cool slightly. Add 1 cup of the mozzarella cheese. Mix well.
Cut peppers lengthwise in half. Clean out membranes and seeds. Cut lengthwise once more. Stuff the peppers with the meat mixture. Place on a cookie sheet. Top stuffed pepper quarters with the remaining spaghetti sauce and mozzarella cheese, along with a slice of fresh mushroom if so de
sired. Finally, seal cookie sheet with aluminum foil. Bake for 1 hour at 350 degrees, in a preheated oven.
Broccoli, Cheddar, Chicken, and Tater Tot Hot Dish
2 cans cream of chicken soup
2 cans cheddar cheese soup
1½ c. milk
8 to 10 c. broccoli florets
2 large boneless, skinless chicken breasts (cooked and shredded)
1 tsp. hot sauce
½ tsp. salt
¼ tsp. black pepper
1/8 tsp. Lawry’s Garlic Salt with Parsley
½ bag frozen Ore Ida Seasoned Tater Tots
½ c. shredded cheddar cheese
Place soup and milk in a large pot. Heat over medium heat for about 5 minutes, whisking constantly. Stir in broccoli. Cook for another 5 minutes. Add cooked chicken, hot sauce, and seasonings. Stir. Pour mixture into 11-x-7-inch casserole dish sprayed with cooking oil spray. Top evenly with tater tots, then cheese. Bake at 375 degrees in a preheated oven for 20 minutes. Cover with foil and bake another 15 minutes.
Fabulous Fudge Bars
2 c. packed brown sugar
1 c. butter, softened
2 eggs
1 tsp. vanilla
2½ c. flour
1 tsp. baking soda
½ tsp. salt
3 c. quick cooking or regular oats
1 12-oz. pkg. semisweet or milk chocolate chips
1 14-oz. can sweetened condensed milk
2 T. butter
1 c. chopped walnuts
1 tsp. vanilla
In a bowl, mix sugar, butter, eggs, and vanilla. Stir in flour, soda, salt, and oats. Reserve ⅓ of mixture. Press rest of mixture into a 9-x-13-inch greased pan.
Heat chocolate chips, milk, and butter until melted, stirring constantly. Stir in nuts and vanilla. Spread over the bass mixture already in the pan.
Finally drop teaspoons full of reserved oatmeal mixture all over chocolate mixture. Bake at 350 degrees, in a preheated oven, for 25 to 30 minutes, or until slightly brown.
A Potluck of Murder and Recipes Page 27