The Patron
Page 25
Cook a few minutes then add peppers, tomatoes, mushrooms, fish sauce and
seasonings. Stir and cook for about five minutes.
5. Spoon the sauce over the fish. Sprinkle the feta cheese over the sauce and bake for
about 15 minutes.
Yield: 8 generous servings.
Grandma’s Sweet Noodle Kugel by Cynthia Spencer
Traditional German/Polish/Jewish baked noodle pudding.
Ingredients:
8 oz wide egg noodles
4 tbsp butter, melted
1 cup cottage cheese
1 cup sour cream
4 oz cream cheese, softened
1⁄2 cup Sugar
6 eggs
1 tsp cinnamon
1 small apple, chopped
1⁄2 cup raisins
* * *
Directions:
1. Preheat oven to 375°
2. Boil the noodles in salted water for 4 min, strain.
3. In large mixing bowl, combine noodles with remaining ingredients. Stir well to mix.
4. Pour into a large, greased baking dish (9 x 13) and sprinkle top with cinnamon & sugar.
5. Bake until custard is set & top is golden brown, about 30-45 min. OR bake 1 – 1.5 hrs at 350°.
Options:
• Add 1 tsp orange or lemon zest (or fresh juice)
• Add 1⁄2 tsp vanilla
• Add 1⁄2 cup chopped pecans
* * *
All Day Turkey Chili by Shannon Stubbs
(I put it on before I go to work, when I get home its done.) My husband doesn't like the texture of cooked onion. I leave it whole and fish it out later when it’s time to eat the chili. I eat it with Fritos on top.
That's the family favorite at our house other than tacos. Because tacos are America’s comfort food. Especially at the Stubbs house.
* * *
1 lb of dried pinto beans
1 can of crushed tomatoes
Chicken broth
1 lb of ground turkey meat salted and browned
1 onion
2 garlic cloves
1 tsp of hot sauce
1 tbsp of cumin powder
1 tbsp of chili powder
Water
Throw all ingredients into a crock pot cook for 12 hours or so.
* * *
Pirog by Donna Kosorwich
We used to enjoy a dish made by my father's Russian sister-in-law. I had asked her for the recipe a few times, but she never gave it to me. My Ukrainian grandfather said to her, "What for you no give her recipe? Big secret?" Well, she called me up and gave me the recipe, but without any clear measurements so over the years, I came up with acceptable ones to make this delicious dish.
It is a combination of Russian and Chinese ingredients, originally made with beef and pork, but for those that don't use pork, can be made with other ground meat like turkey or chicken combined with beef. I find that it tastes best with the original ingredients.
* * *
1 400 g (14 oz.) package Puff pastry
2 lb. combination of minced beef & minced pork (more beef)
1/2 package (150g or 5.3 oz.) vermicelli bean thread noodles (prepared as directed)
1 onion, chopped
2 hardboiled eggs, crushed
1 tsp. sugar
Salt, sprinkle a little over meat
1 tbsp + 1 tsp ground pepper
½ cup plus 3 tbsp soy sauce
½ breadcrumbs
2 tbsp vegetable oil
1 generous tbsp butter
1 egg, beaten
* * *
Sprinkle breadcrumbs under each sheet of puff pastry & roll out to fit bottom & top of large lasagna pan. Put first layer into lasagna pan. Sprinkle some pepper on top of puff pastry before putting meat mixture on top.
Fry onion in vegetable oil until limp, then add cold butter at end.
Add minced meats and cook until no pink is seen.
Add ground pepper and soy sauce.
Add cooked vermicelli noodles and mix gently until everything is evenly distributed.
Spoon meat/noodle mixture into pan over 1st layer of puff pastry.
Top with crushed hardboiled eggs, then second layer of puff pastry.
Make sure it covers everything and press edges down to go over meat mixture completely. Brush surface with beaten egg.
Bake for approximately 40 minutes until golden at 350.
Serve with green peas and other vegetables.
* * *
Pecan Pie by Pamela Fleming
This was my mom’s pecan pie recipe. When she passed away, my dad made and sold many, many of these pies for family meals. He also sold them to people in town as well. He used pecans from trees in his yard. As you can see the recipe is well used.
* * *
3 whole eggs
3 tbsp butter or margarine
2/3 cup sugar
2/3 cup dark Karo syrup
Beat together and add:
1 tsp vanilla
2/3 cup pecans
Pour into a pie shell and bake at 400 for 10 minutes then reduce heat to 325 and bake for 30 more minutes.
* * *
Applesauce Cake by Mrs. Wosniski
This applesauce cake is from my aunt. She was from Italy in the 1800’s.
* * *
½ cup Crisco or other shortening
1 cup sugar
2 eggs beaten
1 ½ cups well drained unsweetened applesauce
½ cup chopped (or cut into small pieces) well cooked prunes
1tsp vanilla
2 cups flour sifted together with
2 level tsp baking soda
1 tsp cinnamon
½ tsp cloves
¼ tsp salt
1 cup finely chopped nuts
* * *
Cream shortening and sugar.
Add beaten eggs, applesauce, prunes, and all dry ingredients that have been sifted together.
Add vanilla and nuts.
The batter will be very stiff and hard to mix, but continue to stir and mix until well blended.
Pour into greased and floured 9” cake pans.
Bake for one hour at 350 or until done when tested.
* * *
Nana’s Blackberry Cobbler by Jamie Lovett
This recipe is so important to me because my grandmother and I would pick blackberries, and while we picked them, she would tell me stories. She made what could be a chore something I look back on with such fondness. After we picked them, we'd go back to her kitchen, and we'd make her amazing cobbler. And she always let me help! We would usually make homemade ice cream to go with it.
* * *
1 stick butter
1 cup self-rising flour
1 cup milk
1 cup sugar
4 cups fruit
* * *
Melt butter in a 4-quart baking dish.
Mix the flour, milk, and sugar together; then pour this mixture on top of the melted butter.
Take 4 cups of hot cooked sweetened fruit (peaches, blueberries, blackberries, or apples, etc) and spoon on top of the mixture in the baking dish. The fruit will sink and the crust will rise over the fruit.
Bake at 350 until the crust browns.
* * *
Hershey Pound Cake by Mary Staples
The recipe I’m sending is one my mom, Betty Garst, has made for at least 55 years. She found it through something Hershey put out. She made this anytime we went somewhere. Mom is now 93 and in assisted living, so longer able to make this but many continue her tradition.
* * *
Now for something special about the cake. My dad was a salesman and never met a stranger. On July 4th each year in our hometown of Roanoke Virginia, we celebrate with the local orchestra and a choir made especially for the event. Many bring picnics and enjoy family until the music begins. A new photographer for our local newspaper asked to borrow a chair to stand on to get a good picture of the crowd. Dad got to talking
to her and found out she’d only been in town a few days and didn’t know anyone. He talked her into taking a break and joining us for our meal. We ended our meal with Mom’s cake. The young lady asked if she could take some pictures of the kids. Well, lo and behold, my daughter and 2 nieces were on the front page of the morning paper...in color, which was rare back in the mid 80’s! That evening, our son and one of the nieces was in the paper. Several months later, my son was in a charity fashion show and that same photographer was taking pictures. The next day, he was in the paper. We’ve always said it was the cake that did it! And of course the hospitality shown by my very special dad who has been gone for 10 years.
* * *
2 sticks of butter at room temperature
2 cups of sugar
4 eggs
½ tsp salt
2 ½ cups flour
¼ tsp baking soda
1 cup buttermilk
1 tsp vanilla
6 Hershey bars
1 can (16 oz.) Hershey’s syrup
* * *
Cream butter and sugar.
Add eggs and beat well.
Sift flour, salt, and baking soda into the creamed mixture.
Add buttermilk and mix well.
Add vanilla, Hershey bars and Hershey’s syrup and mix well.
Bake in greased and floured tube pan at 350 degrees for 80 minutes (1 hour and 20 minutes).
Do NOT open oven. This cake falls easily.
Cool before removing from pan. Sprinkle powdered sugar on top.
(Note: Put wax paper on bottom of pan to prevent sticking. Allow to cool 2 hours before removing from pan.)
* * *
Bailey’s by Scott Erb
1 cup heavy cream
1 14 oz. can sweetened condensed milk
1 tsp. instant coffee granules
2 tbsp chocolate syrup
1 tsp vanilla extract
1 tsp almond extract
* * *
Combine all ingredients in a blender. Blend on high 20 – 30 seconds.
Store in a tightly sealed container in the refrigerator and shake well before using.
* * *
Tortilla Roll-ups by Betty Erb
8 oz. softened cream cheese
1 small can chopped green chiles
1 small can chopped black olives
½ cup shredded cheddar cheese
1 cup sour cream
2 tbsp minced onion
Mix all ingredients together and spread onto flour tortillas. Roll up tightly.
Place seam side down onto pan or platter.
Chill in refrigerator for several hours.
Slice into ½” to ¾” slices. Serve with salsa.
* * *
Diane’s Oriental Salad by Betty Erb
3 oz. sliced almonds
4 tbsp roasted sesame seeds
6 strips of cooked bacon
½ cup chop suey noodles
1 head of lettuce
Onions to taste
Dressing:
2 tbsp white vinegar
4 tbsp sugar
1 tsp salt
¼ tsp pepper
½ cup oil
Blend well and pour over salad.
* * *
Thumbprint Cookies by Betty Erb
½ cup shortening
¼ cup brown sugar
1 egg yolk
1 tsp vanilla
½ tsp salt
1 cup flour
1 egg white, beaten
¾ cup finely chopped walnuts
Seedless raspberry jam
* * *
Mix shortening, brown sugar, egg yolk and vanilla.
Blend in flour and salt.
Roll dough into a balls.
Dip dough balls into beaten egg white.
Roll in nuts.
Press thumb in the center and fill with jam.
Bake at 350 for 15 – 20 minutes.
Betty’s Stromboli – Betty Erb
1 tube of refrigerated French bread dough
2 cups (8 oz.) shredded mozzarella
1 tsbp melted butter
¼ lb thinly sliced salami
½ cup chopped roasted red peppers or pimentos, drained
1 tbsp grated Parmesan cheese
* * *
Preheat oven to 375.
On lightly floured surface, unroll dough and pat out to measure 14 x 12 inches.
Sprinkle mozzarella cheese over dough within ½ inch of edges.
Top with a single layer of salami and peppers.
Starting with the shortest side, roll up tightly; pinch edges firmly to seal.
Brush with melted butter, sprinkle with Parmesan cheese.
Bake 20 – 25 minutes until golden brown.
Let stand 5 minutes before cutting into 1” slices with a serrated knife.
Serves 6 – 8.
* * *
Snickerdoodles by Mary Clifton
My great grandmother's snickerdoodle recipe is a family favorite.
* * *
1stick room temp unsalted butter
1 stick crisco.
1/2 cup sugar
2 eggs
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
½ tsp cinnamon
2 3/4 cups unbleached flour
Preheat oven to 375 degrees.
Cover cookie sheets with parchment paper.
Mix butter, Crisco, sugar, and eggs.
Blend in the dry ingredients.
Add cinnamon and mix well.
Pinch dough into small pieces and roll into small balls. It is easier if you roll all of the dough balls and set aside on wax paper.
Place 2 inches apart on cookie sheets.
These can be rolled into colored sugar at Christmas.
Bake 8 to 10 minutes.
Cool and move to wire racks.
* * *
Lasagna by Mary Clifton
I was taught to make this as a little girl by a close family friend. Originally it was made with 4 quarts home canned tomatoes.
* * *
Premade meat sauce
3 cans Cento crushed tomatoes
2 cans tomato paste
2 -16 oz cans tomato sauce
4 bay leaves
Parsley, chives, sea salt, black pepper, and Italian blend seasoning to taste.
4 garlic cloves
1 small onion diced
2 pounds freshly ground chuck and sirloin - 1 each.
Cook and drain meat.
Add garlic and onion.
Move to a well-greased Dutch oven.
Mix the tomato products and spices together with the meat.
Add the bay leaves and mix well.
Simmer 3 hours.
While simmering sauce, cook 12 lasagna noodles according to package directions.
Parmigiano Reggiano and Romano cheese
Grated mozzarella
Spray a casserole dish with cooking spray.
Place a layer of sauce on bottom.
Sprinkle with the grated cheeses.
Place 3 noodles on sauce and repeat sauce / cheese / noodles.
Cover and bake at 350 degrees 45 minutes.
Let stand a bit before serving. This makes sauce enough to freeze for later meals.
* * *
Shepherd’s Pie by Gill Luongo
These are traditional English recipes from the late 1700’s and early 1800’s that we learned while stationed in England. We were very good friends with a British lady named Gill who married an Italian man named Nino. Gill generously shared her recipes with us.
* * *
MASHED POTATOES
3 lbs russet potatoes approx. 4 potatoes, rinsed, peeled, and cut
2 sticks unsalted butter cubed, softened at room temperature
1 cup whole milk warm
1 ½ tsps kosher salt or to taste
2 cloves garlic minced
* * *
LAMB FILLING
1 tbsp olive oil
1 medium yellow onion diced
¼ tsp dried thyme
¼ tsp dried rosemary
2 cloves garlic minced
1 ½ lbs ground lamb
½ tsp kosher salt or to taste
½ tsp ground black pepper
1 tbsp all-purpose flour
¼ cup sweet red table wine
3 tbsps Worcestershire sauce
3 tbsps soy sauce
3 tbsps tomato paste
½ cup unsalted chicken stock
1 cup diced carrots
1 cup fresh peas
* * *
TOPPING
1 egg beaten
⅛ cup parmesan cheese grated
* * *
Preheat oven to 400°.
MASHED POTATOES
Scrub the potatoes under running water with a vegetable brush to remove any dirt or debris. Peel and cut the potatoes into 1 to 2-inch thick chunks.
In a large stockpot, cover the potatoes with cold water and heat to a boil. Once boiling, turn the heat down to a simmer. Cook until the potatoes are tender in the middle, 20 to 30 minutes. Mine took about 25 minutes to cook through. Use a paring knife to check doneness by inserting the knife into the potatoes. When there is little resistance when inserting the knife, they are done.
Drain the potatoes in a colander and rinse under hot water for 10-20 seconds to wash away any excess starch. Place back in the pot.
Add the softened butter and mash thoroughly into the potatoes using a potato masher. Next, add the warm milk, and salt and fold in using a spatula.
* * *
LAMB FILLING
While the potatoes are cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion to the skillet and sauté until the onion becomes soft and begins to brown around the edges, 4 to 5 minutes.