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BRATS 7-1-06 Top of page
3 cups water
3 beers
onion
Pull them out and let them drain. Baste with grape jelly mixed with some beer or lemon juice.
Tips, hints and helps: Precooked brats don't have to be preboiled unless you want them in beer or grape jelly. The uncooked ones should be preboiled for faster and thorough cooking. 7-1-06
BEEF AU JOUS (6-17-06) 7-1-06
3-4 pound rump roast
1/2 cup soy sauce
garlic
1 1/2 tsp. kitchen bouquet
1/2 pkg. onion soup mix
5 cups water
onions are optional
Cook 8 hours on low.
DOM'S BANANA MUFFINS (6-17-06) 7-1-06
2 cups flour
1 cup oatmeal
1/2 cup brown sugar, packed
2 teaspoon baking powder
1/2 teaspoon cinnamon
Butter, shortening or cooking spray
1/2 cup milk
2 egg
4 tablespoons vegetable oil
2 ripe bananas, cut up
Preheat oven to 325° degrees. In a large mixing bowl stir together the first five dry ingredients and set aside. Coat muffin pan with butter, shortening or Pam. In a blender, combine milk, eggs, oil and bananas, and blend until smooth. Pour into dry ingredients and stir until moistened. Fill muffin cups 2/3 full, and bake for 20 minutes. Test with a toothpick in the center. Makes about 20 muffins.
BANANA OATMEAL CHOCOLATE CHIP 7-1-06
1 1/2 cups sifted flour
1 cup sugar
1/2 tsp. soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 cup shortening
1 egg
1 cup ripe bananas
1 3/4 cup rolled oats
1 pkg. chocolate chips
Sift dry ingredients, cut in shortening. Add egg and bananas. Add oatmeal and chocolate chips. Drop by teaspoonful on ungreased cookie sheet. Bake at 400° for 15 minutes. Makes 3 dozen cookies.
CHERRY PIE (on minute tapioca box) 7-1-06
4 cups cherries
1 - 1 1/2 cups sugar
3 tbsps. minute tapioca
1/4 tsp. almond extract
Stir up and let set 15 minutes in pie shell. Bake at 350° for 45-50 minutes. Cherries will cook in pie.
BANANA OATMEAL CHOCOLATE CHIP (7-1-06) 7-8-06 Top of page
1 1/2 cups sifted flour
1 cup sugar
1/2 tsp. soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 cup shortening
1 egg
1 cup ripe bananas
1 3/4 cup rolled oats
1 pkg. chocolate chips
Sift dry ingredients, cut in shortening. Add egg and bananas. Add oatmeal and chocolate chips. Drop by teaspoonful on ungreased cookie sheet. Bake at 400° for 15 minutes. Makes 3 dozen cookies.
PEACHES & CREAM WOLLOP (7-12-99) 7-8-06
Mix:
½ cup margarine, melted
1 cup flour
2 tbsps. sugar
Put in sprayed 9x13" pan. Bake 350° 8-10 minutes and cool.
Layer 2
8 oz. cream cheese, sofened
1½ cup powdered sugar
1 8 oz. cool whip
Mix and put on top crust.
Layer 3
In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 oz. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.
GERMAN LASAGNA (7-30-05) 7-8-06
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked Kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in flour, boullion, onion salt, and 1 tsp. pepper. Stir until smooth. Gradually stir in milk and broth. Bring to boil. Cook and stir 2 minutes or until thickened. Add sausage and heat through. Combine eggs, cottage cheese and remaining pepper. Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3 sausage mix, 1/2 cottage cheese mix and sauerkraut. 3/4 cup monterey jack cheese. Repeat layers. Top with remaining noodles and sausage mix. Cover and bake 350° for 50-60 minutes until bubbly. Sprinkle remaining cheese on top and bake another 5 minutes or until cheese melts. Let stand 15 minutes before serving.
MAID RITES 7-8-06
1 pound ground beef
onion
Cover with water, add a beef boullion cube and simmer until water is absorbed.
MAID RITES 7-8-06
Brown ground beef and after cooked, drain it and add 1 tbsp. butter per pound of meat. Sprinkle some Cavender's greek seasoning. Let it simmer 30 minutes. Variation below.
WIMPY MAID RITES 7-8-06
Cover ground beef with pepper and cook same as above.
TAPIOCA RHUBARB PIE 7-8-06
4-5 cups chopped rhubarb
1/4 cup minute tapioca
1 1/4 cup sugar
Mix and let stand 10-15 minutes. Pour into prepared pie crust.
DOM'S BANANA MUFFINS (6-17-06) 7-8-06
2 cups flour
1 cup oatmeal
1/2 cup brown sugar, packed
2 teaspoon baking powder
1/2 teaspoon cinnamon
Butter, shortening or cooking spray
1/2 cup milk
2 egg
4 tablespoons vegetable oil
2 ripe bananas, cut up
Preheat oven to 325° degrees. In a large mixing bowl stir together the first five dry ingredients and set aside. Coat muffin pan with butter, shortening or Pam. In a blender, combine milk, eggs, oil and bananas, and blend until smooth. Pour into dry ingredients and stir until moistened. Fill muffin cups 2/3 full, and bake for 20 minutes. Test with a toothpick in the center. Makes about 20 muffins.
TAPIOCA RHUBARB PIE 7-8-06
1/4 cup sugar
3 tbsps. quick cooking tapioca
or corn starch
1/4 tsp. salt
1/ tsp. ground nutmeg
3 cups rhubarb, cut into 1/2 inch
pieces
2 cups fresh strawberries, sliced
1 tbsp. butter
2 crusts
Stir first 4 ingredients. Add fruit. Stir and let stand 15-20 minutes. Put crust in a 9 inch pie plate. Add filling and dot with butter and cut slits in top. Put foil around the edge. Bake at 375° for 25 minutes. Remove foil and bake another 20 minutes.
COMMON GROUND BURGER 7-8-06
2 pounds ground beef
1 medium onion, chopped
1 can chicken gumbo soup
lawry's seasoning salt
garlic powder
pepper
In large skillet or dutch oven, cover beef and onions with water. Cook, stirring to break up until meat is no longer pink and onion is soft. Add soup and seasoning. Stir and simmer until water is absorbed.
MAID RITES 7-8-06
3 pounds hamburger, browned and
drained
2 tbsps. dry onion
1 tbsp. dry mustard
1 tbsp. salt (can be adjusted to
taste)
1 tsp. sugar
2 cans tomato soup
Mix and serve.
FRESH PEACH CAKE 7-15-06 Top of page
1/3 cup butter
3/4 cup sugar
2 eggs, well beaten
1 1/2 cups flour
2 tsps. baking powder
1/2 tsp. salt
1/2 cup milk
3 or 4 fresh peaches
Cream butter, gradually adding sugar and eggs. Add in flour, baking powder and salt. Add milk. Put in buttered shallow 8 inch square baking pan. Slice peaches and cover the top. Sprinkle with cinnamon and dot with butter. Bake at 350° for 25 to 30 minutes.
PEACH ICE CREAM (on Rennet package makes 2 quarts of ice cream) 7-15-06
Add to homemade ice cream mixture
1 cup chopped, sweetened peaches
1 tsp. lemon juice
DOM'S GRILLED SHRIMP, ITALIAN STYLE (On the House) 7-15-06
4 garlic cloves
juice of two lemons
2 tablespoons Dom DeLuise Italian
Blend
3/4 cup olive oil
24 jumbo shrimp, tails on
2 lemons cut into wedges
With a mortar and pestle, mash garlic to a paste. In a food processor, combine garlic, lemon juice, and Dom's Italian Blend. With the motor running, add olive oil in a slow stream, blending until emulsified and a paste is formed.
In a large bowl, toss shrimp in seasoning paste and let marinate refrigerated for about 15 minutes.
Oil grill rack. Grill shrimp, over medium heat, turning once until cooked through, about 7 or 8 minutes.
Transfer to a platter and serve with lemon wedges.
Serves 4
Tips, hints and helps: Can you use lowfat bisquick in place of regular bisquick? Yes but you may need to use a little more moisture. 7-15-06
Tips, hints and helps: How do you cook eye of round steak? Use a crockpot or braize it instead of using the grill. 7-15-06
ROUND STEAK 7-15-06
Brown steak and dredge in flour. Flavor with onion and garlic powder. Pour on some cream of mushroom soup. Then put it in a slow cooker or dutch oven.
Tips, hints and helps: Buy a Eye of Round Steak already tenderized from the butcher for more tender steak. 7-15-06
BEEF AU JOUS (6-17-06) 7-15-06
3-4 pound rump roast
1/2 cup soy sauce
garlic
1 1/2 tsp. kitchen bouquet
1/2 pkg. onion soup mix
5 cups water
onions are optional
Cook 8 hours on low.
HOMEMADE VANILLA ICE CREAM (Makes a gallon and a half) 7-15-06
Use a bigger Corning bowl:
4 cups sugar mixed with 4 rounded
tbsps. flour and 1 tsp. salt. Mix in
6 eggs. Add 6 cups milk.
Cook in microwave until it thickens. Put bowl in sink and cool in cold water. Add 3 tbsps. Watkins vanilla and refrigerate overnight. When you freeze, you add enough cream or half and half to bring it to proper level in ice cream freezer.
FRESH PEACH CAKE (7-15-06) 7-22-06 Top of page
1/3 cup butter
3/4 cup sugar
2 eggs, well beaten
1 1/2 cups flour
2 tsps. baking powder
1/2 tsp. salt
1/2 cup milk
3 or 4 fresh peaches
Cream butter, gradually adding sugar and eggs. Add in flour, baking powder and salt. Add milk. Put in buttered shallow 8 inch square baking pan. Slice peaches and cover the top. Sprinkle with cinnamon and dot with butter. Bake at 350° for 25 to 30 minutes.
Tips, hints and helps: How long can you keep canned tomatoes? The shelf-life of canned food is approximately 2 years. 7-22-06
PEACHES & CREAM WOLLOP (7-12-99) 7-22-06
Mix:
½ cup margarine, melted
1 cup flour
2 tbsps. sugar
Put in sprayed 9x13" pan. Bake 350° 8-10 minutes and cool.
Layer 2
8 oz. cream cheese, sofened
1½ cup powdered sugar
1 8 oz. cool whip
Mix and put on top crust.
Layer 3
In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 oz. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.
STRAWBERRY CHEESECAKE ICE CREAM 7-22-06
3 cups sugar
3 tbsps. flour
a pinch of salt
8 cups milk
4 eggs, lightly beaten
1 8 oz. package of cream cheese,
cubed
1 tsp. vanilla
3 cups mashed, fresh or frozen,
unsweetened strawberries
2 cups heavy whipping cream
In heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Bring to boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat and cool slightly. Whisk small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Stir in cubed cream cheese until melted. Remove from heat, cool quickly by placing pan in a bowl of ice water. While cooling, stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. Stir strawberries and cream into custard and fill cylinder of ice cream freezer 2/3rds full and freeze per manufacturer's directions.
FREEZING GREEN BEANS 7-22-06
Blanch green beans for 3 minutes. 1 gallon of water per pound of vegetable. Cool promptly, drain and package, leaving about 1/2 inch head space. Seal and freeze.
FREEZING GREEN AND YELLOW BEANS 7-22-06
When selecting beans for freezing, choose young tender beans that are at their peak of flavor and texture. They should snap when broken. If possible, harvest vegetables in the cool part of the morning and process as quickly as possible. If the freezing process is delayed, immerse vegetables in very cold water or refrigerate in shallow pans to preserve quality and nutrients.
To freeze beans, follow these steps.
First, wash; snip off tips, and sort for size. Cut or break into suitable pieces. Small beans can be frozen whole.
Next, blanch beans. There are two blanching methods.
Boiling water method - use one gallon of water per pound of vegetables. Bring water to a rolling boil and add vegetables. Cover and boil 3 minutes from the time you add vegetables to the water.
Steam blanching - put 1" of water into a kettle. Add a layer of vegetables. Cover and steam for about 4 to 4 ½ minutes.
Cool quickly in ice water.
Drain completely. Extra water forms
too many ice crystals.
There are also two methods for
packing beans - dry or tray pack.
With the dry pack method, beans are packed tightly into containers or freezer bags in order to exclude air. If freezer bags are used, be sure to press air out of the unfilled part of the bag before sealing.
The tray pack method involves putting a single layer of beans on a shallow pan and putting the pan into the freezer. When the beans are frozen, put them into a freezer bag or container. Be sure to put beans into a sealable container as soon as they are frozen.
Beans will maintain high quality for 12 to 18 months at 0 degrees Fahrenheit or lower. Longer storage decreases overall quality. It is best to use and enjoy the beans before the next harvest.
DOM'S CALIFORNIA AVOCADO SALAD DRESSING (onthehouse.com) 7-29-06 Top of page
Delicious on any summer salad!
2 ripe avocados, peeled
1 jalapeño chili, seeded
and chopped fine
1 chopped green onion
1/2 cup chopped cilantro
juice of two limes
2 tablespoons water
1 tablespoon Dom DeLuise Italian
Blend
1/4 teaspoon dried thyme
salt & pepper to taste
Mix all ingredients in a blender until smooth, add more water, if necessary. Delicious on any summer salad. Makes about 10 servings
ZUCCHINI PANCAKES 7-29-06
2 cups grated zucchini
1/2 cup bisquick
2 eggs
1/4 cup grated parmesan cheese
Beat together. Drop by spoonfuls and serve with syrup and butter.
REFRIGERATOR PICKLES (same as oct72pg4 except no green peppers)7-29-06
9 cups cucumbers, sliced
1 cup onions, sliced
1 cup green peppers, sliced, optional
1 tbsp. celery seed
2 cups sugar or splenda
1 cup vinegar
2 tbsps. salt
Bring to boil and cool. Pour over pickles. Refrigerate.
PICKLED ONIONS (didn't give, nov/dec84pg3) 7-29-06
4 quarts tiny pickling onions, peeled
1 cup salt
2 cups sugar
¼ cup mustard seed
2½ tablespoons horseradish
2 quarts white vinegar
small hot red peppers, to taste
bay leaves
Sprinkle peeled onions with salt. Add cold water to cover. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly. Combine sugar, mustard seed, horseradish, and vinegar. Simmer 15 minutes. Pack onions in hot jars, leave a ¼ inch head space. Add 1 pepper plus 1 bay leaf to each jar. Heat pickling liquid to boiling. Pour boiling hot over the onions. Leave ¼ inch space, adjust the caps and process 10 minutes in boiling water bath.
REFRIGERATOR PICKLES 7-29-06
2 pounds pickling cucumbers, sliced
1/8th inch thick
3 tsps. salt
1/2 red or spanish onions, chopped
thin
1 1/2 cups sugar
1 cup white vinegar
1/2 cup water
1 tbsp. mustard seed
1 tbsp. celery seed
3 cloves garlic, halved and bruised
Put cucumbers in large bowl, 1 cup at a time, sprinkling with 2 tsps. salt on each layer. Add onions and toss. Cover with plastic wrap. Let stand 1 hour in room temperature. Drain off any liquid.
Brine:
Combine sugar, vinegar, water, mustard seed, celery seed, garlic and the remaining tsp. salt. Bring to boil gradually. Continue until sugar is dissolved. Pour brine over cucumbers and onions. Let stand 10 minutes, stirring occasionally. Using spoon or tongs, divide cucumbers and onions into jars equally. Pour enough liquid in each one. Slide table knife into jar to let contents settle. Put lids on. Set aside at room temperature. Once cool, put in refrigerator and let marinate 24-48 hours. Last about a week.
ZUCCHINI OR SUMMER SQUASH ON THE GRILL 7-29-06
Slice lengthwise and brush with olive oil or spray with olive oil flavored spray. Sprinkle with garlic salt. When you flip them over on the grill, top with favorite cheese.
REFRIGERATOR PICKLES 7-29-06
slice cucumbers thin
layer cucumbers and onions
sprinkle salt between layers
leave overnight, refrigerate if
warm out
in the morning you drain and then
add layer of ice cubes and refrigerate
Boil
1 cup sugar
1 cup vinegar
1-2 tsps. celery seed
1 tsp. mustard seed
Let cool. Drain cucumbers really well and pour mixture over top. Refrigerate and use as desired, can keep for months.
CHICKEN DIP 7-29-06
1 8 oz. sour cream
4-5 bunches green onions or some
chopped regular onions
1 large can chicken, drained and
cut up
1 cup mayonnaise or miracle whip
1 pkg. vegetable soup mix
Can be made 2-3 days ahead. Mix together and let stand for a while to marinate flavors.
MEATLOAF 7-29-06
3/4 pound hamburger
1/4 pound sausage
1 can tomato soup
1 egg
crushed crackers
chopped onions or onion powder
Mix together and shape into loaf. Bake for an hour or until meat is cooked.
REFRIGERATOR PICKLES 7-29-06
In a gallon jar, slice cucumbers and onions. Green pepper, celery, cauliflower or green tomatoes if desired. Pack tighly in jar. Add 4 cups sugar, 4 cups vinegar, 1/2 cup salt. Use after 2 days and will keep for a long time.
DROP DATE COOKIES (didn't give, dec71pg5) 7-29-06
2 cups brown sugar
1 cup shortening
3 eggs
3 cups flour
1 teaspoon baking powder
1 cup chopped dates
½ cup hot water
1 cup chopped nuts
½ teaspoon salt
Pour hot water over dates. Cream shortening and sugar. Add eggs and mix well. Add dates, dry ingredients and nuts. Drop from spoon onto baking sheet. Allow for cookie to spread. Bake 15 minutes at 375°.
DROP DATE OATMEAL COOKIES (didn't give, dec71pg5) 7-29-06
Combine 1 cup sugar, 1 cup lard or shortening, 2 eggs, 2 cups flour, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, ¾ teaspoon baking powder, 1 teaspoon soda, 1¼ cup buttermilk, 2 cups oatmeal and 1½ cup dates or 1 cup dates and ½ cup nuts or raisins. Drop on greased and floured cookie sheets. Bake at 400° for 15 to 20 minutes.
SUMMER SQUASH ONE-DISH MEAL (didn't give, sep/oct78pg3) 7-29-06
1 pound ground beef, browned add
1 medium onion, chopped
4 cups sliced summer squash (zucchini)
garlic salt (or powder), to taste.
Cook over medium heat, stirring occasionally, until tender, about 20-25 minutes. Just before serving you can add a can of corn, peas or beans, etc. Heat through. Serve hot over rice.
PICKLED BANANA PEPPERS (didn't give, 8-10-02) 7-29-06
4 quarts long red, green, or yellow
peppers
1½ cups salt
2 tbsps. prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water
¼ cup sugar
Wash and drain peppers. Cut 2 small
slits into each pepper. Dissolve salt in 1 gallon of water. Pour over peppers.
Let stand 12-18 hours in a cool place. Drain peppers. Rinse again and drain
thoroughly. Combine remaining ingredients. Simmer for 15 minutes then remove
garlic. Pack peppers into hot jars. Leaving ½ inch head space. Bring
liquid to a boil. Fill the jars ½ inch from top with liquid. Remove
air bubbles. Wipe lids and rims.
Process in hot water bath for 10 minutes.
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