FAVORITE RECIPES
of Friends
and from my own Collection!
Traveling to Berlin Germany? Relax in a
Comfortable House rather
than a busy Hotel, Holiday Apartment, Vacation Rental, Bed & Breakfast
Guest House, Accommodation or Pension. www.Quartier-Soleil.de
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Yet to be put here: My soup recipes for the 2nd Sunday
Soup Suppers |
DOUG JOHNSON'S
Goose burgers...makes 1/3 pound patties.
Preparation time: 15 minutes
Cooking time: less that 10 minutes
Serves 4
Ingredients:
2-3 skinless goose breast fillets, cut into one inch pieces
1/4 pound smoked bacon, diced
1 cup canned diced tomato, drained
1 tablespoon garlic powder
1/4 yellow onion, minced
2 tablespoons sweet pickle relish
1 egg
1/2 cup Italian breadcrumbs
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (or 1/3 teaspoon table salt)
4 buns
sliced cheese (optional)
lettuce, sliced tomato, sliced onion, condiments (optional)
1. Place the goose breast pieces in a food processor. Pulse a few times
until the meat is thoroughly ground. You can also finely chop the meat with
a knife.
2. In a large bowl, combine the ground goose with the next six ingredients
and mix well. Add breadcrumbs, salt and pepper, and mix until firm enough
to hold together in patties. Form into four 3/4-inch-thick patties.
3. Place on a medium hot grill or in a hot skillet and brown evenly on both
sides to desired doneness, about four minutes per side for medium internal
temperature. Place cheese on top until melted. Serve in burger buns with
lettuce, tomato, onion, and your choice of condiments.
Easy Sweet and Sour Sauce
4 tablespoons brown sugar
1 tablespoon Tomato ketchup
1 teaspoon soy sauce
100ml white or rice vinegar (rice is better!)
2 teaspoons cornstarch (mixed with 4 teaspoons water)
Method
Mix that vinegar, brown sugar, ketchup, and soy sauce and bring to the boil in a small pan. Stir in the cornstarch and water mix, add to the other ingredients and stir to thicken. To jazz up your sauce add chunks of pineapple or green pepper. For a thicker sauce, add more cornstarch.
Most every wedding I go to has one big letdown, what happened to the GREAT WHITE wedding cake with that oh so great tasting frosting? I'm just not finding it anymore. Ironically, every wedding I was at that had the "correct" wedding cake, the folks are still married? Coincidence? Maybe not! For sure if I ever get to say, "I DO!" This will be the frosting of choice on the WHITE WEDDING CAKE! ! I'll never buy a tub of premade frosting again!
WEDDING CUPCAKE BUTTER CREAM FROSTING
3 cups powdered sugar
1 cup butter, at room temperature
1 tsp vanilla extract (whoops did I splash a little more in there??)
1 to 2 Tablespoons whipping cream
1. In a large bowl, with a hand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
Yield: Enough to frost 12 cupcakes
Gerry at KKOJ had us over to breakfast on Sat. Aug 4, 07 and had made a
circle of the greatest Caramel Rolls...here's the recipe she provided!
CARAMEL ROLLS
1 Tablespoon butter or margarine, melted
1/2 cup chopped nuts
1 loaf frozen white bread dough or 1 LB frozen dinner rolls
1 (3 1/2 oz or close) package butterscotch pudding & pie filling mix
1/4 cup brown sugar
1/2 teaspoon cinnamon
Generously butter a 12 cup Bunt pan or a 9x9 cake pan. Sprinkle with
nuts. Cut partially thawed loaf of dough into 24 pieces. (You can use
the rolls frozen) Place Pieces in the pan.
Sprinkle with pudding mix, brown sugar and cinnamon. Drizzle with
remaining butter. Cover, let rise in warm place until light and
doubled in size (3-4 hours)
Bake at 375 degrees for 25-30 minutes. Let stand 60 seconds.
Turn out onto plate or wire rack that has been lined with waxed paper.
NOTES: Substitute maraschino cherries or 1/2 cup coconut for the
nuts. Coffee cake can be shaped the night before using frozen rolls
and then refrigerated. Next day remove and let warm up.
thanks Gerry
This looks like a great new (OLD?) Cookie recipe and well worth the effort!
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| 8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated
sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15
to 20 minutes, until lightly browned. Remove to a wire rack and let
cool. Rum Raisin Rice PuddingCopyright 2002, Barefoot Contessa Family Style, All rights reserved
Ingredients
DirectionsIn a small bowl, combine the raisins and rum. Set aside. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.) Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
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This from Jim & Ginny Bollman!! Stella is Jim's Mother
Stella’s Buttermilk Pancakes
1 cup buttermilk
2 eggs
½ Cup flour
1 teaspoon soda
½ teaspoon salt
2 tablespoons sugar
2 tablespoons butter-melted
Mix ‘em – Fry ‘em – Eat ‘em
Serve with lingonberries and thick cream
By special request:
John's Thigh Thoup! As served at the Second Sunday Soup Supper
Take enough
Chicken Thighs so that each person will have one.
Put skin down in a skillet and fry till the skin will pull off easily
Remove skin and any excess fat.
Put Thighs back in skillet and pan fry till they are browned and could
be eaten.
Build your stock using:
Chicken Broth
Onion (that I fry till see through in the chicken fat)
Carrot
Celery
Tyme
Bay Leaves and any other spices you like.
Salt/Pepper to taste.
Add cooked thighs
Cook for at least 2 hours (longer and lower is better!!)
I use egg noodles and cook them separately and then add them to the soup
just before
serving. I toss them in a little olive oil before adding them so
they don't absorb so much
water.
This from neighbor Lou Nelson!
Lingonberry Delight OR Trollkrem (Troll Cream)
Serves 4
1 pint (2 cups) of Lingonberries or 1/2 cup Lingonberry Jam
3/4 cup sugar
1 tsp. vanilla sugar
2 egg whites
12 mint leaves
Beat egg whites, sugar, and 1/2 of the LB's till quadrupled in size. Fold in rest of berries and add Vanilla Sugar (If using jam, omit sugar and use all the jam at once) Service: clear glasses with some fruit and mint leaves on top.
| Recipe courtesy Alton Brown Fondue Vudu 1 clove garlic, halved
Rub inside of fondue pot or heavy small
saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon
juice, the brandy and salt and bring to a simmer over medium heat.
Meanwhile, grate the cheese and toss well with the cornstarch in a
large bowl. When the cider just begins to simmer, gradually add the
cheese a handful at a time, allowing each addition to melt completely
before adding the next. Continue adding cheese and stirring until all
cheese is incorporated, about 3 minutes. If mixture starts to bubble,
reduce heat to low. The mixture is ready when creamy and easily coats
the back of a spoon. Stir in curry powder and pepper. If cheese seems
stringy, add some or all of the remaining lemon juice. Move fondue pot
to alcohol warmer, and keep stirring during service. A variety of
breads, from pumpernickel to rye to bagel chunks can be skewered and
dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften
all vegetables by blanching briefly in boiling water then chilling.)
Crisp fruits such as apples make great fondue fodder, as do cooked
meats and sausages. Even soft pretzels make for good dipping. If any
fondue is left over, cover with ice water and refrigerate, pour off
water and reheat over low heat. |
Goose Bourguignon
Kim from Sanders 1907 (
http://sanders1907.com ) and I entered a Goose Cooking contest in the
fall of 2003. This is the Recipe he came up with that WON US FIRST
PRIZE!!
Ingredients:
- 2lb Goose Breast in large Chunks
- 1 tbsp Oil
- 2 tbsp Plain Flour
- 1 Garlic Clove, finely chopped
- Bouquet garni
- Salt and Black Pepper
- 6oz Button Onions
- 4oz Button Mushrooms
- 2oz Butter
For the marinade
- 1 Onion, chopped
- 1 Carrot, sliced
- 1 Clove, crushed
- 4 Peppercorns, crushed
- 3 tbsp Oil
- 1 Bottle Red Wine
Preparation:
Place the marinade ingredients in a large bowl together with the chopped
onion, carrots and goose. Mix well and leave to marinate for at least 2
hours.
Remove the meat from the marinade with a slotted spoon and pat dry with
kitchen paper. Strain the marinade and reserve.
Heat the oil in a large pan until very hot, add the goose and gently brown
on all sides.
Add the garlic, sprinkle with flour and cook over a high heat for a couple
of minutes, stirring constantly.
Add the reserved marinade, enough stock to cover the goose, bouquet garni,
salt and pepper. Cover and simmer for 1 and 3/4 hours.
Meanwhile, melt the butter in a frying pan, add the onions and mushrooms
and sauté until lightly browned.
Add the mushrooms and onions to the goose after the initial cooking time,
mix well and continue to cook for a further 15 minutes. Serve hot.
Moose or Mousse or Chopped Pancakes
3 eggs, beaten
1 tsp. Salt
1 Tablespoon Sugar
2 Cups Milk
1 1/2 to 2 Cups Flour
Mix together the eggs, salt, sugar, milk and flour. Pour into a hot,
well oiled frying pan. When set and brown on the bottom, turn over and
brown the other side. Chop into pieces and fry until done. Serve
with butter and warm syrup. (John's note: I like it with
maple/butter syrup, but Dad INSISTS on Karow! Dad tells me that Mom and even
Grandma made this in the winter when the chickens would slow down their
production (cause of the cold) and so they had to stretch an egg or two to
feed the entire family.)
From the Bygland Lutheran Cookbook page 170! Thanks Becky Moe!
Mount Saint Benedict is the Monastery in Crookston, MN. I have enjoyed many meals with the sisters! Even more important I have enjoyed much fellowship and joy in my time with many of the members of their community. Visit their web page at http://msb.net One of their greatest deserts is Carrot Cake. YUM!! Here's the wonderful recipe.
CARROT CAKE ala MSB
1 Cup vegetable oil
2 Cups Sugar (American Crystal Sugar if you please (John's comment;-))
3 Eggs, Beaten
2 Cups Sifted Flower
2 Teaspoons soda
1 Teaspoons Salt
2 Teaspoons Cinnamon
2 Teaspoons Vanilla
1 Cup Crushed Pineapple, Drained
2 Cups Grated Carrots
1 Cup Chopped Walnuts
Mix all ingredients together thoroughly. Grease and flower a 9 X 13 inch pan. Bake at 325 for about 40 minutes. Frost with Cream Cheese Frosting.
Big Red Soda Cake
This recipe is a picnic classic. You can make it a day in advance and just
keep it in the refrigerator until you're ready to eat. Then watch it
disappear!
Ingredients:
2 cups flour
1 1/2 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 cup butter, softened
1/4 cup shortening
1 cup milk
1 1/2 tsp. vanilla extract
3 eggs
1 can Big Red Soda* * Any kind of strawberry soda would work
1 {3oz} box strawberry gelatin
1 {3oz} box vanilla instant pudding
1 {9oz} container whipped topping
Directions:
Preheat the oven to 350 degrees.
Place first 9 ingredients into a large mixing bowl. Beat on low speed until
well combined. Beat on high speed for approximately 3 minutes.
Bake at 350 degrees, for 40 to 45 minutes, in a greased and floured 9" x 13"
cake pan.
Remove the cake from oven. Poke holes throughout the cake with the handle
end of a wooden spoon. Mix package of gelatin with Big Red Soda and pour
over hot cake. Refrigerate.
Prepare vanilla pudding, using ONLY 1 cup of milk. Mix with whipped topping;
spoon over cooled cake. Keep refrigerated and covered.
Used by permission from Salvino Madonna, from his family
cookbook called "A pinch of This and a Pinch of That" (order it from
Amazon)
Visit http://mamalenas.com
Sausage, with Brown Sugar Peppers - "Salsiccia Bruna Castag Pepe" Serves
4-6
3 lbs of Italian Sausage (sweet, mild or hot as your prefer) If you can purchase it in 1 piece, cut it only after cooking and when ready to serve.
To Sauté: 1/2 Cup of Olive Oil
The Peppers & Onions: 4 Large Peppers (1 red, 1 yellow & 2 green) Cut into Quarters - 16 sections. 1 large white onion (cut into quarters)
The Cream Sherry: 1 cup of cream sherry wine
The Seasonings: 1 pinch salt, 1 pinch of pepper, 3 pinches of oregano
The Brown Sugar: 4 pinches of brown sugar (Soften with Cream Sherry, if needed)
The Garnish: 1/2 bunch of fresh parsley
Preparation
The Peppers & Onions - Sauté:
1. The mixed peppers - remove cores & seeds and discard. Wash peppers and
cut them into quarter sections.
2. The white onion - peel shell & core onion and discard. Wash onion and
slice into quarter sections.
3. In an extra-large skillet, heat the olive oil on medium.
4. Sauté the mixed peppers and onions, about 3-4 minutes. Remove from oil
with a slotted spoon. Set aside.
The Sausage - Sauté:
1. In the same oil, place the sausage (hopefully a 1 piece coil) and brown
sausage for 3-4 minutes on each side - or until the sausage is a medium
brown.
The Sausage - first bake:
1. In a large baking pan, first place the sausage and the oil.
2. Pour the cream sherry over the sausage & oil and sprinkle top with salt,
pepper and oregano.
3. Seal the pan airtight with foil.
4. Bake in a preheated 325 degree oven for 30 minutes.
The Sausage - 2nd bake:
1. Carefully open foil top away from you. Let steam out.
2. Add in the sautéed peppers & onions over the sausage.
3. Sprinkle all of the brown sugar evenly over the entire top of the peppers
and onions.
4. Re-seal foil on pan airtight.
5. Bake the sausage again for 30 minutes more-in the preheated 325 degree
oven.
The finishing steps:
1 Turn off oven heat. Let pan sit sealed in the oven for 15 minutes to
allow the sauce and flavors to settle nicely into the sausage, peppers and
onions.
Thanks Sal!
- Prep Time:
- 20 min
- Inactive Prep Time:
- 45 min
- Cook Time:
- 1 hr 20 min
- Level:
- Intermediate
- Serves:
- 6 servings
Ingredients
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1/4 cup Dijon mustard
- 1 (3-pound) boneless pork loin, trimmed and tied
- 3 small fennel bulbs, tops removed
- 8 carrots, peeled, and thickly sliced diagonally
- 10 small potatoes (red or white-skinned), cut in quarters
- 2 yellow onions, thickly sliced
- 4 tablespoons good olive oil
- 4 tablespoons unsalted butter, melted
Directions
Preheat the oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
No-Bake Chocolate Peanut Butter Cookies
This is by far the quickest, easiest and yummiest recipe
2 cups white sugar
1/2 cup milk
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Combine the sugar, milk, butter and cocoa in a saucepan and bring to a boil,
cooking 1 minute.
Remove from heat and add the remaining ingredients. Stir and mix well.
Drop by teaspoons onto wax paper, letting them stand for 30 minutes before
serving.
THE MOST AWESOME CAKE I've Ever Eaten!
(from Lynn Schumacher in Franklin TN)
This is one of those $5.00 for a skinny little slice in a fancy restaurant
cakes!
1/2 cup butter or margarine
1 (1 lb. 2.25 oz.) pkg. pudding-included devil's food cake mix
1/4 cup whipping cream
1 1/4 cups water
1 cup firmly packed brown sugar
1/3 cup oil
3/4 cup coarsely chopped pecans
3 eggs
TOPPING
1 3/4 cups whipping cream
12 to 16 whole pecans, if desired
1/4 cup powdered sugar
12 to 16 chocolate curls, if desired
1/4 teaspoon vanilla
Heat oven to 325. In small heavy saucepan, combine butter, 1/4 cup
whipping cream and brown sugar. Cook over low heat just until butter is
melted, stirring occasionally. Pour into two 9- or 8-inch round cake pans;
sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until
moistened; beat 2 minutes at high speed. Carefully spoon batter over pecan
mixture. Bake at 325 for 35 to 45 minutes or until cake springs back when
touched lightly in center. Cool 5 minutes.
Remove from pans. Cool completely.
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Blend in powdered sugar and vanilla; beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate, praline side up. Spread
with half of whipped cream. Top with second layer, praline side up; spread
top with remaining whipped cream. Garnish with whole pecans and chocolate
curls. Store in refrigerator.
Tip: Cake can be prepared in 13x9-inch pan.
Bake at 325 for 50 to 60 minutes or until cake springs back when touched
lightly in center. Cool 5 minutes; invert onto serving platter. Cool
completely. Frost cake or pipe with whipped cream. Garnish with pecan
halves and chocolate curls. Serve with any remaining whipped cream. Store
in refrigerator.
Yield: 16 servings
When I lived in Canada in the 70's most hosts served this with roast beef, carrots and parsnips.
YORKSHIRE
PUDDING
Makes 12 servings
2 cups all-purpose flour
1 teaspoon coarse salt
Freshly ground pepper
4 large eggs
3 to 3 1/2 cups whole milk
6 to 8 tablespoons drippings from roast, vegetable oil, or lard
1. In a large bowl, combine flour,
salt, and pepper. Make a well in the center, and add eggs and add
one-quarter of the milk. Using a whisk, combine the eggs and milk, then
incorporate the flour; begin with the inner rim of the well. Continue
whisking until a smooth, stiff batter forms. Stir in half of the remaining
milk. Cover with plastic wrap and let stand at room temperature for 30
minutes.
2. Heat oven to 400°. Place 12 3/4-cup capacity muffin tins in oven until
very hot, about 5 minutes.
3. Stir enough of the remaining milk into the batter until it is the
consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each
muffin tin. Pour batter in the muffin tins, filling them about one-third
full; the batter should sizzle in the hot drippings. Return to oven and bake
until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is
best served fresh from the oven, but it can be kept warm in a low oven for
about 15 minutes.
Witches Brew
1 c. little black roaches (raisins)
1 c. flaming red dragon eyes (red hots)
1 c. cats eyes (gum drops)
1 c. cats claws (sunflower seeds)
1 c. vampire bat teeth (candy corn)
2 c. slithering snakes (gummy worms)
1 c. porcupine needles (pretzel sticks)
1 c. tiny mice skulls (mini-marshmallows)
1 c. colored flies (M&M's)
1 c. butterfly wings (corn chips)
1 c. earthworms (Chinese noodles)
1 c. cobwebs (golden grahams cereal)
1 c. snake eyes (peanuts)
1 c. bat bones (shoestring potatoes)
Add one item at a time and chant:
"Man and women best beware
Witch's brew is in the air.
Skulls and bats and snakes it takes
A ghostly stew is what it makes."
Every fall our church (St. Paul's Lutheran in Crookston) used to host a Meatball Supper. Folks come from far and wide to enjoy the good company and the good food! Here's the 2 desserts that they offer each year.
Pumpkin Pie Squares
CRUST:
1 cup sifted flour
1/2 cup brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
FILLING:
1 pound canned pumpkin
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1 - 13 ounce can evaporated milk
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. cloves
TOPPING:
2 Tablespoons melted butter
1/2 cup brown sugar
3/4 cup chopped pecans (or walnuts)
Combine crust ingredients and using low speed on an electric mixer, mix until crumbly. Press into ungreased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Meanwhile, combine filling ingredients and beat well. Pour into baked crust and return to 350 degree oven for 20 minutes. Finally, mix butter, nuts and brown sugar together and sprinkle over pumpkin filling. Return to oven and bake 20 minutes longer, or until filling is set. Cut into 12 sections.
Apple Goody
This is for a 7x11 pan...if you have a 9x13, use about 8 cups of apples and
adjust other ingredients accordingly.
Mix together and place in casserole dish:
5 cups diced apples
1 cup white sugar
1 Tablespoon flour
1 tsp. cinnamon
1/2 cup broken nutmeats
Then add 1/2 cup water
Mix together:
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/3 cup melted butter
1/4 tsp. soda
1/4 tsp. baking powder
1/2 cut nutmeats, chopped
Spread this over the top of the apple mixture and bake 30 to 40 minutes
in a moderate oven (350-375). Serve with whipped cream. Chopped dates may
be added to the topping before baking.
Betty's Best Home Made Buns
In a small bowl put:
2 1/2 tsp yeast,
1/2 tsp sugar,
4 1/2 tsp warm water
let it rise while the yeast is rising
heat 1 3/4 cups of milk into the bread machine
put 1/2 cup of sugar,
or 1/2 cup honey;
2 tsp salt,
and 1/2 cup oil,
to this add the very warm milk.
If you have used honey, stir the milk around a little to
soften up the honey or else the blade will not work very well it will stick.
Add 4-4 1/2 cups flour, white, or part wheat and part white.
whatever herbs or other ingredients you desire.
1 egg beaten and then the risen yeast mixture.
Let the machine go to work. Mine goes for about 1 hr to 1 1/2 hours. Then
I shape into buns, put into two cake pans with 3 across and 4 down, cover
and let sit in a warm place to rise about 1 1/2 to 2 hours.
Bake at 375degrees for 12-15 min. I rub them with butter when they come
out of the
oven. Not necessary. You can also sprinkle with herbs, or garlic salt when
they come
out of the oven. Adds something different every once in awhile.
The next step is to enjoy! Good luck. I know that you can do it. The
guys will be so impressed. Let me know how you do.
John's note...every time I'm a guest at Betty's house she makes
them...They are just like what I remember of Grandma's buns BUT so easy
with your bread machine doing all the hard labor!
John's Corn Casserole
2 cans Niblets Corn (and juice)
1 can Campbell's Cream of Onion Soup
1/3 of the soup can of water
1 egg (beaten)
1/2 cup of bacon bits (I use the real ones)
Pepper (I like lots)
Put it in an ovenproof dish and cover with foil. Put in with the baked
potatoes for the last hour or so.
"I first added it to my menu cause I needed another veggie to fill out the
menu. It was the first thing that went...ALL of it and they were scraping
the bottom of the pan!"
From Kim Holmes at Sanders 1907. This food house is best in my book, in
presentation, taste, and just plain good fun!
http://sanders1907.com
Zabaglione with Fresh Assorted Berries
- 4 egg yolks
- 1/2 cup of sugar
- 1/2 cup of Marsala Wine or Champagne
- 3 cups of assorted berries: strawberries, blueberries, and raspberries
You must use a double boiler for this and just have the water in the bottom on a light boil. DON'T let the boiling water touch the top pan even just a little! Whisk the egg yolks and sugar together over a medium flame until it's a foamy pale yellow (3-4 minutes). Slowly add the wine while whisking. Make sure the eggs do not get too hot while mixing in the wine because they will become scrambled eggs if the bowl becomes too hot. It should increase in volume by 3 or 4 times.
Quickly remove the zabaglione from the bowl and place it into a new bowl. Fill six dessert glass with the assorted berries and then poor the zabaglione over them until they are covered thoroughly. Garnish with a mint leaf.
LEFSE
This from my cousin Arden Flaten of
Hastings Minnesota.
10 cups of russet potatoes-put through a ricer.
10 oz or 3 1/3 squares of melted butter.
2/3 cup whipping cream.
1/2 cup of powered sugar.
2 1/2 t salt.
3 - 3 1/2 cups of flour.
Mix the melted butter, cream, sugar and salt together and blend them
thoroughly, keep it warm until it is added to the warm riced potatoes. Store
in refrigerator for several hours until potato mixture is cold.
Mix flour into cold potatoes and mix thoroughly. Make into small balls and
keep cool until ready to roll. "Do not attempt to store flour & potato
mixture for any length because it will get sticky and impossible to roll".
Using a lefse rolling pin and lefse stick roll as thin as
possible using a
little flour to keep from sticking. Fry on lefse iron or large griddle at
about 475 degrees with about 1 minute on each side.
This will yield about 30-35 large lefse's
This recipe has been used with great success and many compliments by the
members of Hjemkomst Lodge #599 of the Sons of Norway. This is their main
money maker and we can't make enough for the demand.
July 30th 2000 was my 49th Birthday... Was invited over
to friends and had a dish I have never eaten before... Betty (our host)
calls it simply...
Green Bean Gravy - It's WONDERFUL!!
Brown some onion, and green pepper if desired.
Add tomato soup, canned green beans and it's juice
if fresh cooked beans, add about 3/4 can of water.
parsley, seasonings, and LOTS of dill.
At the end after heating, add cream, or sour cream to thicken, or make a
white sauce to thicken.
You can add browned hamburger if you want,
Or can be served over mashed potatoes.
It really has a "German" taste to it. Great on a baked potato.
When we visit Nashville, we always drop by our friend Michael King's Great
Southern Style Restaurant.
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Monell's Dining & Catering 1236 6th Ave North Nashville Tennessee 615.248.4747 (Visit Monell's Website) |
Feel free to enjoy and share Michael's great Recipes, but please keep his Company name and copyright attached.
Monell's Strawberry Lasagna
2 loaf size pound cakes
8 cups mashed strawberries
1/4 cup Kirsch (found at the liquor store - cherry brandy)
1 cup sugar
1 lb cream cheese
2 lg. boxes vanilla instant pudding
8 oz whipping cream
8 oz whole milk
1/2 cup powdered sugar
At high speed, blend cream cheese, pudding mix, whipping cream, milk and powdered sugar together until light. Set aside.
Mash strawberries, mix with kirsch and 1 cup sugar. This will be used for the filling. Reserve 1/2 cup of mixture for the topping. Take reserve mixture and send through a food processor and puree it. This will be used later as the "lasagna sauce" for the top of the dessert. Refrigerate until ready to use.
To Assemble.
Slice pound cake loaf in 1/2 inch thick slices, length wise, and line the
bottom of a metal or glass 9x13 casserole dish. (MK
finds that metal works better)
Layer with 1/3 of the cream cheese mixture, then a layer of mashed strawberry mixture. Add another layer of sliced pound cake, pudding mixture, and strawberries. Suggest 2 layers of this. Repeat this process and finish with the cream cheese mixture on top. Refrigerate 4-8.
To Serve:
Cut "lasagna" in squares. Take strawberry puree and swirl on the top of
dessert to make it look like sauce. Serve and enjoy.
© copyright Monell's Dining & Catering, King/Monell 1996.
The "Kings"
Chicken
10 Pieces Hot skillet fried chicken
(use your favorite recipe...I won't give you mine. says Michael)
1 recipe of Marinara sauce (about 6-7 cups)
10 large sliced mushrooms
2 tbs. of fresh chopped garlic
4 chopped green onions
1 cup sliced black olives
2 cups quarter artichoke hearts
2 cups grated Asiago cheese
1 cup fresh grated parmesan cheese
Place fried chicken in a large glass casserole. Place HOT fried chicken skin side up - yes keep the skin on!
Sprinkle with mushrooms, garlic, green onions, black olives and artichoke hearts. Top generously with marinara and sprinkle with both cheeses. Bake at 350 for 20-35 minutes.
Marinara Sauce
6 whole tomatoes, peeled, seed and chopped
10 Roma tomatoes, peeled, seeded and chopped
1 med chopped onion
2 cans tomato paste
4 tbs. fresh chopped garlic
2 tbs. parsley
1 tbs. oregano
1 tbs. Italian herb
1 tbs. freshly ground black pepper
1/2 cup sugar
1 cup dry red wine
Sauté onion in a little oil until clear
add tomatoes and all other ingredients except garlic and simmer on low for 1
hour. Add garlic during last 10 minutes of cooking time.
© copyright Monell's Dining & Catering, King/Monell
1996.
Monell's BBQ
Ribs
(John says - this is our most requested recipe)
3 - 6 lbs of Short Ribs
layer these ingredients on the ribs...
1 Bottle of Ragu w/Mushroom Sauce
1 Bottle of Hunts BBQ Sauce
1/2 to 1 lbs of brown sugar
(depending on how many ribs you have)
Bake at 250 degrees for 6 hours uncovered
© copyright Monell's Dining & Catering, King/Monell
1996.
Thanks Michael!
John's Favorite Rice Pudding
(Raisins Optional - But encouraged)
350 Oven
1 Cup Rice
1/2 Cup Sugar
4 Cups Milk
Big T Butter
1 Hour in the Oven/Stir every 15 minutes
Add: 1 Cup Evaporated Milk
1 Little T of Vanilla
Cinnamon
15 minutes More
Remove - Cool - Enjoy
Jim's Rice Pudding
(Jim Bollman-Morning Celebrity on KCNN)
In a suitable casserole dish......mix 1 quart milk
1/2 cup rice (uncooked)
1/3 cup sugar
A sprinkle of salt
Bake in the oven at 350 degrees, uncovered until skin forms on top, stir in
the skin and let the skin re-form twice more and stir it in each time.
Remove from oven and stir in 1/4 cup of Half & Half. Let it cool to your
liking and serve plain or with my favorite topping, LIGONBERRIES.
(I also like to put a little more half & half on top of the berries)
Enjoy!!!!!
Jimmie "B"....("Swedish" Rice Pudding Guru)
This From Leslee Smart
Rice Hotdish
1 1/2 lb. Ground Beef, Browned and Drained
Minced Onion to Taste
Place in Casserole dish and add:
1 Cup Long-Grain Raw Rice (rinsed)
Mix Together and add:
1 Can Tomato Soup Mixed with:
1 Can Water, Pour over Mixture, Then add:
1 Can Drained French-Style Green Beans on Top
1 Can Drained Diced Tomatoes
Bake 350 Fahrenheit for 1 Hour
Remove and add:
1/2-3/4 cup Grated Cheese.
Bake another 1/2 Hour
Variations: Other soups; Cream of Chicken, Chicken with Rice
Also Stewed or Italian Type Tomatoes in place of Diced