Recipe Page
Sweet Chile Sauce
for potstickers and chicken
1 cup hot water 3 dried chiles
1\2 cup pineapple juice 1\2 cup vinegar
2 cups sugar 1 teaspoon of salt
1 teaspoon grated ginger root 2 1\2 Tbls. finely grated carrot
Seed the chiles and soak in hot water. . Put in a blender and chop fine.
Mix all ingredients in a sauce pan and bring to a boil. Boil 1 minute and allot mixture to cool. This is great as a dipping sauce for potstickers and as a glaze for chicken.
Brad's Vegan Sesame Semolina Bread
1/2 cup warm water 1 teaspoon sugar
1 tablespoon yeast
Mix warm water, yeast and sugar in a large bowl and allow to stand until bubbly.
3 cups warm water 1/3 cup sugar
1/3 cup vegetable oil 1 teaspoon salt
4 cups semolina flour 3 cups whole grain flour
about 3 cups high gluten bread flour ` 1 cup hulled sesame seeds
Add the warm water, sugar, oil and salt to yeast mixture. Stir to dissolve sugar and salt.
Add semolina flour all at one time. Mix together thoroughly. It reminds me of cornbread batter at this point.
Add whole grain flour, one cup at a time. Mix well after each addition.
Add bread flour a little at a time until you get a workable dough. Turn out onto countertop and knead in more flour. Knead for 5 to 10 minutes, until dough is smooth and elastic. Form into ball and place in a large oiled bowl.
Cover with a damp cloth and let rise until doubled. Punch down and let rest 10 minutes. You can now form into loaves of any type. I started out making four round loaves and baking them on two cookie sheets, but I have also done french loaves, buns and used the whole recipe to braid a party sandwich loaf.
After forming into loaves, brush top and sides with cold water and sprinkle with lots of sesame seeds. Roll onto top and brush bottom with water and sprinkle with sesame seeds.
Place onto greased pans and let rise until doubled. Bake in a preheated 375 degree oven. Bake until lightly brown and loaf sounds hollow when you tap the bottom.
Potstickers
1 pound ground pork (or turkey) 1 pound italian sausage (or turkey sausage)
1 cup dried bread crumbs 1 medium onion, finely chopped
1 egg, beaten 1 package goyza or dumpling skins
Mix meat, bread crumbs, onion and egg together. Put 1 teaspoon of meat mixture into dumpling skin and wet around edges with mixture of 1 beaten egg and 1 /4 cup water. Fold dumpling skin over meat mixture and press to seal.
Place dumplings in a bamboo steamer over boiling water. Steam 10 minutes. Heat a heavy skillet with 2 tablespoons oil. Place 10-12 dumplings in pan and fry quickly to brown on all sides. Lower heat and add 1/2 cup water cover and cook five minutes. Remove cover during last minute of cooking.
Drain and serve with soy or sweet chile sauce.
Tomato Soup
2 medium carrots diced 1/2 medium onion, diced
2 stalks celery with tops, chopped 1 clove garlic, peeled and minced
10 tomatoes, seeded and peeled 2 cups chicken or vegetable broth
1/2 teaspoon dried basil 1/2 teaspoon dried thyme
1 teaspoon dried parsley 1 teaspoon salt
1/4 teaspoon white pepper 2 cups milk
1 cup sour cream
Saute carrots, onion, celery and garlic in a little olive oil until soft. Add tomatoes and seasonings Simmer 20 minutes. Place in a blender and puree til smooth. Add broth and bring to a boil. Boil 10 minutes longer and lower heat.
Beat 1 cup tomato mixture into 2 cups milk. Add this back to tomato mix. Add sour cream and heat but do not boil.
Here are some family recipes from my friend Red (Charles) Johnson
Red's Oriental Green Beans
( I don't eat a lot of cooked vegetables but Red insisted that I taste these at work one day. On taste was all it took before I asked for this recipe and any other he might be willing to share. Thanks Red.)
1 1/2 lb fresh or frozen green beans 4 tablespoons soy sauce
1 tablespoon sesame oil 1 teaspoon sugar
6 cloves garlic, minced 1/4 teaspoon dry or 1/2 teaspoon fresh ginger
Boil or steam the beans for 4-6 minutes. While beans are cooking, combine soy sauce, sesame oil and sugar. Drain beans.
Spray wok or large frying pan with nonstick spray. Over medium heat add garlic and ginger. Stir 20-30 seconds. Add beans, stir fry 2 minutes. Add sauce mixture and continue stirring until most of mixture is absorbed, 1-2 minutes. Serve.
This reheats well in the microwave.
Grandma Gretchen's Buttermilk Coconut Pie
1 1/2 cup sugar 1/2 cup buttermilk
2 tablespoon flour 1 teaspoon vanilla
1/4 lb. melted butter 8 ounces coconut
3 eggs, beaten
Mix ingredients in order given. Pour into unbaked 9 inch pie crust. Bake in a preheated 325 degree oven for 1 hour.
Let stand 5 minutes before serving.
Grandma's Buttermilk Bread
6 cups unsifted flour 1 tablespoon dry yeast
3 tablespoon sugar 1 cup buttermilk
2 1/2 teaspoons salt 1 cup water
1/4 teaspoon baking soda 1/2 cup margarine
Preheat oven to 375 degrees F.
Combine 2 cups flour, sugar, salt, baking soda and yeast.
Heat buttermilk, water and margarine over low heat until warm. (mixture will appear curdled).
Add dry ingredients, beat for 2 minutes at medium speed. Stir in enough flour to make a soft dough. Turn onto floured board, knead 8-10 minutes.
Place in a greased bowl, grease top of dough. Cover and let rise until doubled, about 1 hour. Punch down and turn onto floured board. Divide dough in half and shape into 2 loaves. Place each in a greased loaf pan. Cover and let rise until doubled, about 1 hour.
Bake at 375 degrees F. for 35 minutes or until done. Remove from pans and cool.
Grandma Gretchen's Chocolate Sheet Cake
2 cups sugar 1/2 cup buttermilk
2 cups flour 1 teaspoon baking soda
1/2 teaspoon salt 2 eggs, beaten
4 tablespoons cocoa powder 1 teaspoon vanilla
1 stick butter 1 cup cold water
1/2 cup oil
Combine cocoa, cold water, butter and oil in a saucepan. Bring to a boil, stirring constantly. Sift together sugar, flour and salt.. Add cocoa mixture to sifted dry ingredients.
While still hot, dissolve soda into buttermilk. Add to batter. Stir in eggs and vanilla. Pour into a large sheet pan, jelly roll pan works great. Allow cake to cool 5 minutes and frost.
Frosting
1/2 stick butter 2 tablespoons cocoa powder
3 tablespoons milk pinch of salt
1 teaspoon vanilla 8 ounces powdered sugar
Heat butter, cocoa powder, milk and salt together. Add powdered sugar and vanilla. Mix well and spread on warm cake.
Grandma Helen's Chinese BBQ Sauce
1 cup ketchup 1 cup sugar
1/3 cup vinegar 4 ounces soy sauce
2 tablespoons fresh garlic or powder
Mix and use.
Grandma Helen's Tamale Pie
1 cup yellow cornmeal 1 can whole kernel corn
3/4 cup salad oil 1 medium green pepper, chopped
1 clove garlic 1 teaspoon chili powder
1 medium onion, chopped 1 small can chopped black olives
1 29 ounce can tomatoes 1 pound ground beef
Brown onion in half of the oil, add green pepper, meat and garlic. Cook until done.
In an other skillet heat remain oil. Add corn and tomatoes. Slowly add cornmeal. Cook about 15 minutes.
Combine mixtures. Add chili powder and olives, mix well. Pour into baking dish and bake at 350 degrees F. for 45 minutes. Let stand 5-10 minutes before serving.
Blanch's Scalloped Chicken
1 chicken boiled in salted water (cubed) 3 cups of broth (free from fat
4 tablespoons flour 6 cups bread crumbs
1/4 cup cream 1 small onion, chopped
1 1/4 teaspoon sage and pepper 2 stalks celery, chopped
Combine bread crumbs, butter, cream, onions, celery, sage, pepper and 2 cups broth in a large bowl. Mix lightly.
Layer chicken in large flat pan or casserole, cover with dressing.
Combine remaining broth and flour. Heat over low heat until it thickens. Pour evenly over dressing. Bake in a preheated 350 degree F. oven for 30 minutes until dressing is slightly browned.
We have been having potlucks at work lately and I have collected some recipes that I think you will like. I know I have.
Sandy Sharp's Peach Dessert
This is so easy I couldn't believe it.
1 can pie filling any flavor 1 box Jiffy white cake mix
1/2 stick butter 1 cup chopped nuts
2 cups whipped cream
Place Pie filling in the bottom of a 8x8 inch cake pan.
Mix cake mix and butter in a bowl until it resembles crumbs. Add chopped nuts.
Top Pie filling with cake mixture. Bake at 350 degrees for 50 minutes until firm.
Top with whipped cream and garnish any way you like.
Sandy Sharp's Candy Bar Cake
Another one of Sandy's super simple desserts.
1 box yellow cake mix 1 can Eagle Brand sweetened condensed milk
1 small jar caramel ice cream topping 2 cups whipped cream
1 or 2 candy bars of your choice
Prepare yellow cake mix according to directions on package. Poke holes in top of cake.
Pour condensed milk in the holes.
Pour caramel topping onto cake.
Cool and cover with whipped cream.
Crumble candy bars on top. Try Butterfinger or Heath Bars.
Michele's Stuffed Mushrooms
This is another deceptively easy recipe.
1 pound button mushrooms 1/2 pound sausage
1/2 pound spicy sausage 1 bottle western dressing
Remove stems and a little of the middle from the mushrooms.
Mix sausage together and stuff mushrooms. Place in an ovenproof dish and cover with western dressing.
Bake 1/2 hour at 350 degrees.
Roxie's Lemay Bars
These were at our last potluck. Easy and great tasting
1 stick butter 1 1/2 cups Graham crackers crushed
1 cup chocolate chips 1 cup shredded coconut
1 cup walnuts 1 can Eagle Brand sweetened condensed milk
Melt butter in cake pan. Put cracker crumbs on top. Layer chocolate chips, coconut and walnuts. Pour milk over entire pan.
Bake at 350 degrees for about 1/2 hour until lightly brown.
Holly Callahan's Green Bean Casserole
Yummy Yummy
2 cans green beans 1 can cream of mushroom soup
4 ounces button mushrooms 3/4 cup milk
2 cans french fried onion rings
Drain green beans.
Mix green beans, cream of mushroom soup and milk. Slice mushrooms and add to mixture. Place in a casserole dish.
Put crumbled onion rings on top.
Bake at 350 degrees for 35 to 40 minutes until bubbly.
Here are some more of Holly's recipes.
Red Raspberry Salad
two 3 ounce boxes red raspberry Jello 2 cups boiling water.
1 small package miniature marshmallows 1/2 pint whipping cream
1 package frozen raspberries 3 ounces cream cheese
Dissolve Jello in boiling water. Add frozen raspberries . Stir until berries are separate. Place in refrigerator to set.
Soak marshmallows in whipping cream overnight in refrigerator. Cut up cream cheese into whipping cream and marshmallow mixture. Whip slightly and spread on top of Jello mixture.
Holly's Potato Cheese Soup
1 cup finely chopped onion 1 cup finely chopped celery
1 cup diced carrots 2 1/2 cups finely chopped potatoes
1/4 cup margarine 1/4 cup flour
4 chicken bouillon cubes 2 quarts water
2 cans cream of chicken soup 1 pound Velveeta cheese.
Place vegetables, except onions, in a large bowl with 2 cups water. Microwave on high for 10 minutes.
While vegetables are cooking, melt margarine in dutch oven. Add onion and cook five minutes. Add flour and stir. Add bouillon cubes with 1 quart water. Add cooked vegetables and remaining water. Simmer 30-40 minutes, stirring occasionally.
Add cream of chicken soup and continue cooking. Add Velveeta. Heat gently and stir until cheese is melted.
Holly's Deep Dish Potato Casserole
instant mashed potatoes 4 servings 2/3 cup sour cream
1/4 cup finely chopped onion 1/4 teaspoon black pepper
1 egg slightly beaten 1/2 cup Wheaties crushed
2 teaspoon margarine softened
Preheat oven to 350 degrees. Grease a 1 quart casserole dish.
Prepare mashed potatoes as directed on package for 4 servings. Reduce water to 1 cup and omit milk. Stir in sour cream. onion, pepper and egg. Pour into casserole dish.
Mix Wheaties and margarine. Sprinkle over potato mixture. Bake until cereal is golden brown, about 20 minutes.
These next recipes are special request recipes from my files.
Banana Bars
1 1/2 cup sugar 1 teaspoon baking soda
1/2 cup butter or margarine 1 teaspoon salt
2 eggs 2 cups flour
1 cup sour cream 2 teaspoons vanilla
3 ripe bananas, mashed 1/2 cup chopped nuts
Frosting
3 ounces cream cheese room temp. 3/4 stick butter or margarine
1 teaspoon vanilla 1 tablespoon cream
2 cups powdered sugar
Cream sugar and butter together. Beat in eggs and sour cream. Add bananas and vanilla. Sift baking soda and salt with flour, add to banana mixture. Mix well. Add chopped nuts and put in greased jelly roll pan.
Bake at 375 degrees for 25 minutes. Makes 24 bars.
Frosting
Mix all ingredients together until smooth. Spread on cooled bars.
Enchiladas
1 8 ounce can enchilada sauce vegetable oil
2 8 ounce can tomato sauce 3 pounds ground beef or pork
18-20 tortillas, flour or corn 1 medium onion chopped
8 ounces shredded cheese (jack or cheddar) 1 teaspoon garlic powder
1/2 teaspoon cumin 1 teaspoon chili powder
Fry ground meat with onion and spices.
Mix enchilada sauce and tomato sauce together over low heat.
Heat oil in skillet. Dip tortillas in oil to soften., then in sauce. Dip about 5 at a time. Place 1/4 cup meat mixture on tortilla with a little cheese. Roll up and put in a 9x13 inch cake pan.
Pour remaining sauce over rolled tortillas and top with rest of the cheese. Bake at 400 degrees until cheese is melted and sauce is bubbling.
Green Chile Enchiladas
2 pounds ground beef 1 can chopped green chiles
1 onion chopped flour or corn tortillas
2 cans cream of chicken soup cheddar cheese
1 can evaporated milk
Cook ground beef and onion together. Drain grease.
Warm cream of chicken soup, evaporated milk and green chiles together.
Layer a 9x13 inch cake pan in the following order. tortillas, some soup mixture, meat mixture then cheddar cheese. Repeat the layers.
Bake at 350 degrees for 15-20 minutes until cheese melts and flavors blend.
Chile Verde
3 pounds pork butt, trimmed of fat 2 onions, chopped
2 bell peppers 1 poblano pepper
1-3 jalapeno peppers (to taste) 3 cloves garlic
1 tsp. chili powder 1/2 tsp. salt
3 Tbls. flour 6 cups water
1 cup red wine or beef stock
Brown pork butt in dutch oven or stock pot and remove. Seed and dice peppers and brown with onion and garlic. Add pork back to browned pepper mix and add chili powder, salt and flour. Stir to combine.
Add liquids and simmer over low heat for 45 minutes until pork is tender.
Serve in flour tortillas.
Frozen Hashbrowns
Peel garden fresh potatoes. Cook until 2/3 done. Drain, rinse with cold water and let stand until cool. Grate and press into patties. Place onto wax paper squares and freeze on a cookie sheet in single layers. After frozen, wrap in air tight plastic bag or foil.
When time to use, take as many as needed. To serve: Do not thaw before frying. Heat butter or lard in pan and fry on one side until golden, flip over and brown other side. Can add cheese slice until melted.
Sour Milk Doughnuts
4 eggs 3 tsp. baking powder
1 1/2 cup sour milk 1 tsp baking soda
2 cups sugar 1 tsp cinnamon
1/4 tsp. salt 1/4 tsp. nutmeg
4 to 4 1/2 cup flour
Mix together, then roll out. Cut out with doughnut cutter and deep fry in hot oil.
Fried Turtle
5 lbs. turtle meat 4 large onions
1/2 tsp. caraway seed 2 cloves garlic
1/2 tsp salt
Put turtle in electric frying pan with 1 cup water. Slice onions, mince garlic and add to turtle along with caraway seed and salt.. Simmer at @25 degrees for 1 hour.
Add enough lard to fry when some of the water is gone. Increase heat to 275 degrees and brown for 1 hour stirring occasionally.
Turtle Stew
2 lbs. turtle meat, cut up 1/4 tsp. pepper
1 large onion 2 tsp. salt
1 tsp. pickling spice, in bag
Combine all in a kettle and add 1/2 teaspoon vinegar. Cover and boil until almost tender. Pour through a strainer and put juice and meat back in kettle. Make a thickening of at least 2 tablespoons flour, 1/2 cream or half and half and add to turtle juice. Slowly bring to a boil. More thickening may be necessary and a little more vinegar may be added. Do not overcook after cream has been added.
Tapenade
1 cup black olives 1 cup green olives
1 Tbls. pickled capers 1 Tbls. mustard seed
6 cloves garlic, crushed 3 Tbls. fresh thyme or marjoram
2 Tbls. dry sherry few grinds of black pepper
juice of 1 lemon 6 Tbls. olive oil
8 anchovy fillets (optional)
Coarsely grind all ingredients together. Allow flavors to meld several hours before serving. Can also add hot peppers to mix. Serve as a spread for sandwiches or on pizza or as a condiment.
Ratatouille
1 eggplant 4 tomatoes, peeled and diced
2 zucchini, cubed 1/4 cup salad oil
1 cup green pepper, diced 2 tsp. salt
1 small onion, chopped 1 /2 tsp. pepper
Cook together 10 minutes until tender. Can be used as a side vegetable or a soup.
Philly Fondue
1 3/4 c milk 2 8 oz packages cream cheese, cut into cubes
2 tsp. dry mustard 1/4 cup chopped green onions
1 2 1/2 oz. jar sliced dried beef
Pour milk into fondue pot, heat until scalded. Add cream cheese; cook at low heat, stirring until cream cheese is melted. Add mustard, onions and dried beef; cook, stirring, for 5 minutes longer. Serve with French bread cubes.
Toffee Fondue
1 large package kraft caramels 1/4 cup milk
1/4 cup strong black coffee 1/2 cup milk chocolate chips (optional)
Apple wedges banana chunks
marshmallows angel food cake cut into 1 inch cubes
Place caramels, milk, coffee and chocolate chips in top of double boiler. Cook over boiling water, stirring until melted and blended. Place into fondue pot. Spear fruits, marshmallows and cake with fondue forks and dip into fondue.
Sour Cream Meat Pies
1 1/2 c ground beef 1 cup finely chopped mushrooms
1 large onion, finely chopped 3 Tbls. butter
1 1/2 cup sour cream 1 1/2 tsp. salt
1/4 tsp. pepper 2 cup flour
1 Tbls. sugar 1/2 cup shortening
1 egg, separated
Saute hamburger, mushrooms and onion in butter until hamburger is lightly browned. Remove from heat, stir in 1/2 cup sour cream, 1/2 tsp. salt and pepper.
Mix flour remaining salt and sugar in a bowl. Cut in shortening. Mix egg yolk and remaining sour cream, add to flour mixture. Mix well. Roll out on floured surface. Cut into circles using sour cream container. (4 inch circles) Place one heaping teaspoon of filling in the middle of each pastry. Fold over and seal edges. Mix egg white with 1 tablespoon of water. Brush over pies.
Place on baking sheet. Bake in a preheated 400 degree oven for 15 to 20 minutes. Chopped leftover roast beef or pork can be substituted for hamburger. Yield 1 1/2 dozen.
Sunflower Soy Butter
1 cup roasted, salted soy beans (soy nuts) 2 tablespoons ground cinnamon
1 cup roasted sunflower seeds 2 teaspoons chopped fresh ginger
1 cup dried cranberries 1 pinch salt
2 teaspoons vanilla extract 1 1/2 cups cold water, or as needed
Grind soy nuts in a food processor until finely chopped; add sunflower seeds and grind until fine. Remove the nuts from the food processor, then grind the dried cranberries until fine. Return the nuts to the bowl of the food processor along with vanilla, cinnamon, ginger and salt. Pulse to mix thoroughly. With the processor running, slowing pour in the water until the mixture reaches a spreadable consistency.
And now for more recipes from work
(Adidas Cedar Rapids, Iowa)
Kevin's Tomato Soup for canning
14 lbs. Tomatoes 8 medium onions
2 sticks celery 3 bay leaves
3 Tbls. dried parsley 14 Tbls. flour
14 Tbls. butter 2 Tbls. salt
1 Tbls. seasoning salt 8 Tbls. sugar
Cook tomatoes, onions, celery and bay leaves until celery is tender. Put through a sieve. Return to heat. Add parsley and salts. Mix sugar, flour and butter together, then add a little of the hot tomato mixture to it. Slowly add to the rest of the hot mixture, stirring with a whisk so that it doesn't get lumps. Put into clean jars and seal.
Kevin's Vegetable Soup for canning
16 lbs. Tomatoes 4 lbs. carrots
6 large Onions 2-3 heads cabbage
3 red peppers 3 green peppers
2 bunches of celery 10 lbs potatoes
1/3 cup salt 5 quarts water
Cut up vegetables and put in a big pot. Boil all together for 1 hour. Put into clean jars and seal.