this cookbook is a compilation of recipes provided by the ... · pdf filetriple chocolate...

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Authors 1 This cookbook is a compilation of recipes provided by the children of Ed and Jo Ann Wensits. This has been written from the perspective of their children. Hence, references to Mom mean Jo Ann. A brief family history follows. Anna Disch married Joseph Walsh Mary Nemeth married Joseph Wensits Their children are: Jo Ann, Rosemary, Bill, Peggy and Jimmy Their children are: Liz, Anne, Julia, Mats (Mary), Oka (Rose), Joe, Eddie, Sal (Cecilia), Loyce (Louise) and Bill Jo Ann Walsh married Ed Wensits Their children are: Karen, Tom, Bob, Rick, Mary Beth and Tim. Karen married Paul Nadeau (son of Evelyn McCabe and John Nadeau; brother of Bobby, John and David). Their children are Chris and Steve; their grandchildren are Aurora, Brigitte, Keevan and Cassidy. Rick married Chris Mayes (daughter of Cecelia Bertrand and Hubert Mayes; sister of Susan and Loretta). Their children are Jenica (who will marry Trey Raney - son of Deborah and Ken Raney in October of 2008) and Kim Mary Beth married James Mumford (son of Joan and Nort Mumford; brother of John). Their son is Tom. Tim married Snezana Popovic (daughter of Vera and Ljubisa Popovic; sister of Dusan, Milunika (Millie), Milun (Milt) and Milovan (Mitch). Their children are Kova, Nick and Andrea.

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Page 1: This cookbook is a compilation of recipes provided by the ... · PDF fileTriple Chocolate Torte ... Black Russian Cake ... Mexican Wedding Cakes

Authors

1

This cookbook is a compilation of recipes provided by the children of

Ed and Jo Ann Wensits. This has been written from the perspective

of their children. Hence, references to Mom mean Jo Ann. A brief

family history follows.

Anna Disch married

Joseph Walsh

Mary Nemeth married

Joseph Wensits

Their children are: Jo Ann,

Rosemary, Bill, Peggy and

Jimmy

Their children are: Liz, Anne,

Julia, Mats (Mary), Oka (Rose),

Joe, Eddie,

Sal (Cecilia), Loyce (Louise) and

Bill

Jo Ann Walsh married Ed Wensits Their children are: Karen, Tom,

Bob, Rick, Mary Beth and Tim.

Karen married Paul Nadeau (son of Evelyn McCabe and John

Nadeau; brother of Bobby, John and David). Their children are Chris

and Steve; their grandchildren are Aurora, Brigitte, Keevan and

Cassidy.

Rick married Chris Mayes (daughter of Cecelia Bertrand and Hubert

Mayes; sister of Susan and Loretta). Their children are Jenica (who

will marry Trey Raney - son of Deborah and Ken Raney in October of

2008) and Kim

Mary Beth married James Mumford (son of Joan and Nort Mumford;

brother of John). Their son is Tom.

Tim married Snezana Popovic (daughter of Vera and Ljubisa

Popovic; sister of Dusan, Milunika (Millie), Milun (Milt) and Milovan

(Mitch). Their children are Kova, Nick and Andrea.

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Table of Contents 2

Table of Contents

Appetizers ............................................................. 12

Cheese Puffs ........................................................................................................................ 13

Fruit Dip ............................................................................................................................... 13

Herbed Goat Cheese Bites ................................................................................................. 14

Salami Pinwheels ................................................................................................................ 14

Taffy Apple Dip .................................................................................................................. 15

Vegetable Pizza ................................................................................................................... 15

Vegetable Pizza ................................................................................................................... 16

Cheesy Dip .......................................................................................................................... 16

Puppy Chow ....................................................................................................................... 17

Ham Pinwheels ................................................................................................................... 17

Nacho Dip ............................................................................................................................ 18

Mexican Rollups ................................................................................................................. 18

Rotolo Al Forno ................................................................................................................... 19

Hot Beef and Bean Dip ....................................................................................................... 20

Snezana ................................................................................................................................ 20

Seven Layer Taco Dip ........................................................................................................ 20

Carrot Pinwheels ................................................................................................................ 21

Honey Rice Crispy Snack .................................................................................................. 21

Tortilla Rolls ........................................................................................................................ 22

Strawberry Dip .................................................................................................................... 22

Strawberry Dip .................................................................................................................... 22

Cocktail Meatballs .............................................................................................................. 23

Ants on a Log ...................................................................................................................... 23

Rocky Road .......................................................................................................................... 24

Pigeon Poop ......................................................................................................................... 24

Easy, Creamy Fruit Dip ..................................................................................................... 25

Caramel Apple Dip ............................................................................................................ 25

Taffy Apple Dip .................................................................................................................. 25

Squashed Frogs ................................................................................................................... 26

Stack it on a Cracker ........................................................................................................... 26

Nacho Dip ............................................................................................................................ 27

Bread .................................................................... 28

Mom’s Nut Bread ............................................................................................................... 29

Mom’s Potato Doughnuts ................................................................................................. 29

Banana Nut Bread ............................................................................................................... 30

Mount Vernon Cherry Bread ............................................................................................ 31

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Table of Contents 3

Cherry Banana Bread ......................................................................................................... 31

Brochette (tomato bread) ................................................................................................... 32

Bruschetta ............................................................................................................................ 32

Garlic Bread ......................................................................................................................... 33

Broccoli Corn Bread............................................................................................................ 33

Pumpkin Pecan Bread ........................................................................................................ 34

Custard Filled Corn Bread ................................................................................................ 35

Pumpkin Pull Apart Dinner Rolls .................................................................................... 36

Pretzels ................................................................................................................................. 37

Zucchini Bread .................................................................................................................... 38

Hawaiian Banana Bread .................................................................................................... 39

Banana Bread ....................................................................................................................... 40

Monkey Bread ..................................................................................................................... 41

Butterscotch Rolls ............................................................................................................... 43

Sticky Buns .......................................................................................................................... 44

Blueberry Muffins ............................................................................................................... 44

Sour Cream Coffeecake...................................................................................................... 45

Cinnamon Applesauce Muffins ........................................................................................ 46

Fruit Smoothies ................................................................................................................... 46

Finnish Oven Pancake ........................................................................................................ 47

Loads of Blueberries Coffee Cake .................................................................................... 48

Oven Baked Dutch Apple Pancake .................................................................................. 49

Triple Berry Wake-up Breakfast ....................................................................................... 50

Canadian Egg Pie ................................................................................................................ 50

Easy Sausage Casserole ..................................................................................................... 51

Palačinki ............................................................................................................................... 52

Crockpot Breakfast ............................................................................................................. 53

Breakfast Bake ..................................................................................................................... 54

Eggs ...................................................................... 55

California Frittata ............................................................................................................... 56

Quiche .................................................................................................................................. 57

Quiche Lorraine .................................................................................................................. 57

Eggs Goldenrod .................................................................................................................. 58

Deviled Eggs ....................................................................................................................... 59

Deviled Eyeballs ................................................................................................................. 59

Salad ..................................................................... 60

Strawberry Ice Cream Jello ................................................................................................ 61

Cherry Pineapple Salad ..................................................................................................... 61

Cole Slaw Dressing ............................................................................................................. 61

Dream Whip Salad ............................................................................................................. 62

Wilted Spinach Salad ......................................................................................................... 62

Lincoln Highway Inn Salad Dressing .............................................................................. 63

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Table of Contents 4

Pineapple Delight ............................................................................................................... 63

Hawaiian Jello Salad .......................................................................................................... 64

Orange Sherbet Gelatin Salad ........................................................................................... 64

Pistachio Pudding Salad .................................................................................................... 65

Orange Buttermilk Jello Salad .......................................................................................... 65

Strawberry Ripple Salad .................................................................................................... 66

Low Fat Creamy Strawberry Mold .................................................................................. 66

Ambrosia Mold ................................................................................................................... 67

Bridal Salad.......................................................................................................................... 67

Mandarin Mousse Mold .................................................................................................... 68

Mediterranean Steak Salad in Bread Bowl ...................................................................... 69

Taco Salad ............................................................................................................................ 70

Crunchy Vegetable Salad .................................................................................................. 70

Potato Salad Wensits Style ................................................................................................ 71

Macaroni Salad - Creamy .................................................................................................. 72

Spinach and Orzo Salad ..................................................................................................... 72

Oriental Salad ...................................................................................................................... 73

Cucumber Salad .................................................................................................................. 73

Cucumber Salad .................................................................................................................. 74

BLT Pasta Salad ................................................................................................................... 74

Soup ..................................................................... 75

Vegetable Soup ................................................................................................................... 76

Asparagus Spinach Soup ................................................................................................... 77

Cream of Carrot and Dill Soup ......................................................................................... 78

Creamy Leek and Mushroom Soup ................................................................................. 79

Potato Cheese Soup ............................................................................................................ 80

Potato Cheese Soup ............................................................................................................ 81

Spaghetti Soup .................................................................................................................... 82

Old fashioned Cream of Tomato Soup ............................................................................ 82

Split Pea Soup ..................................................................................................................... 83

Chicken Leek Noodle Soup ............................................................................................... 85

Gazpacho ............................................................................................................................. 86

Minestrone Soup ................................................................................................................. 87

Taco Soup............................................................................................................................. 87

Mushroom and Potato Chowder ...................................................................................... 88

Mushroom Stew .................................................................................................................. 89

Bean and Bacon Soup ......................................................................................................... 89

Easy Low-fat Chili .............................................................................................................. 90

Minestrone Soup for a Crowd .......................................................................................... 91

Serbian Muchkalica (Pork & Paprika Stew) .................................................................... 92

Greek Lamb Stew................................................................................................................ 93

Sandwiches ......................................................... 94

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Table of Contents 5

Sloppy Joes .......................................................................................................................... 95

Bar B Q ................................................................................................................................. 95

Pulled Pork .......................................................................................................................... 96

Specialties ............................................................ 98

Tomato Galette with Roasted Garlic ................................................................................ 99

Dutch Cheese Fondue ...................................................................................................... 100

Asian .................................................................. 101

Asian Chicken Salad......................................................................................................... 102

Hot and Sour Beef and Asparagus ................................................................................. 103

Pot Stickers ........................................................................................................................ 104

Sweet and Sour Pork ........................................................................................................ 105

Light Airy Tempura Batter .............................................................................................. 106

Shrimp Pad Thai ............................................................................................................... 107

Spicy Peanut Sesame Noodles ........................................................................................ 108

Chicken Curry ................................................................................................................... 109

Thai Chicken Wrap with Spicy Peanut Sauce .............................................................. 110

Mexican ............................................................. 111

Upside Down Mexican Casserole .................................................................................. 112

Baked Taco ......................................................................................................................... 113

Main Dishes ...................................................... 114

Stuffed Peppers ................................................................................................................. 115

Beef Stew ............................................................................................................................ 116

Chop Suey .......................................................................................................................... 117

Enchilada Casserole ......................................................................................................... 118

Tuna-roona casserole ....................................................................................................... 118

Giombotta .......................................................................................................................... 119

Spanakopita ....................................................................................................................... 120

Reisfleisch .......................................................................................................................... 121

Goulash .............................................................................................................................. 122

Goulash .............................................................................................................................. 123

Goulash .............................................................................................................................. 123

Macaroni and Cheese Chicken Casserole ..................................................................... 124

Pizza Hot Dish .................................................................................................................. 124

Lasagna .............................................................................................................................. 125

Lasagna .............................................................................................................................. 126

Pleskavica .......................................................................................................................... 127

Cevapcici ............................................................................................................................ 127

Veal Parmesan ................................................................................................................... 128

Taco Bake ........................................................................................................................... 130

Chili .................................................................................................................................... 130

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Table of Contents 6

Baked Mexican Dish ......................................................................................................... 131

Tater Tot Casserole ........................................................................................................... 131

Chili .................................................................................................................................... 132

Meat Burek ........................................................................................................................ 133

Warm Potato, Sausage and Goat Cheese Salad ............................................................ 134

Pasta and Pizza ................................................. 135

Macaroni and Cheese ....................................................................................................... 136

Fettuccine Alfredo ............................................................................................................ 136

Penne with Sausage and Peppers ................................................................................... 137

Posh Pasta .......................................................................................................................... 138

Spaghetti Sauce ................................................................................................................. 139

Spaghetti Pie ...................................................................................................................... 140

Fiery Fettuccine ................................................................................................................. 141

Wild Mushroom Lasagna ................................................................................................ 142

Mediterranean Pasta ........................................................................................................ 143

Marinara Sauce ................................................................................................................. 144

Drop Dead Lasagna .......................................................................................................... 145

Penne with Spicy Tomato Sauce ..................................................................................... 147

Angel Hair with Sun-dried Tomatoes and Goat cheese ............................................. 148

Pasta with Vodka Sauce and Sausage ............................................................................ 149

Tomato and Yellow Pepper Pita Pizza .......................................................................... 150

Goat Cheese Pita Pizza .................................................................................................... 151

Aunt Karen’s Pizza ........................................................................................................... 152

Fresh Tomato & Balsamic Vinegar Pasta ...................................................................... 153

Spaghetti Bolognese ......................................................................................................... 154

Beef and Lamb .................................................. 155

Meat Loaf ........................................................................................................................... 156

Super Easy Beef Stroganoff ............................................................................................. 156

Pot Roast ............................................................................................................................ 157

Hot Beef .............................................................................................................................. 157

Herbed Pot Roast .............................................................................................................. 158

Swiss Steak in the crock pot ............................................................................................ 159

Braciola ............................................................................................................................... 160

Meat Loaf with Tomato Relish ....................................................................................... 161

Stracotto ............................................................................................................................. 162

Roast Leg of Lamb ............................................................................................................ 163

Meat Balls ........................................................................................................................... 164

Mushroom Beef Skillet ..................................................................................................... 165

Pork .................................................................... 166

Pork Chops with Spaghetti ............................................................................................. 167

Pork Loin with Green Peppercorns ................................................................................ 168

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Table of Contents 7

Russian Pork Chops ......................................................................................................... 169

Pork Medallions with Balsamic-Honey Glaze .............................................................. 170

Smothered Pork Chops .................................................................................................... 171

Brined Pork Tenderloin with Tuscan home fries ......................................................... 172

Pork Chop Bake - 1 ........................................................................................................... 173

Pork Chop Bake - 2 ........................................................................................................... 173

Pork Chop Bake - 3 ........................................................................................................... 174

Ham Glaze ......................................................................................................................... 174

Pork Chops with Scalloped Potatoes ............................................................................. 175

Poultry ............................................................... 176

Greek Chicken Salad ........................................................................................................ 177

Chicken Parmesan ............................................................................................................ 178

Easy Lemon Chicken ........................................................................................................ 179

Chicken Roulades ............................................................................................................. 180

Meltdown Chicken Bundles ............................................................................................ 181

Delicious Chicken ............................................................................................................. 182

Zesty Roasted Chicken and Potatoes ............................................................................. 182

Easy Yogurt Chicken ........................................................................................................ 183

Paul’s Chicken Cacciatore ............................................................................................... 184

Oven Fried Chicken Monterey ....................................................................................... 185

Chicken Schnitzel ............................................................................................................. 186

Baked Ranch Chicken ...................................................................................................... 187

Chicken Breast a la King .................................................................................................. 187

Chicken Rice Dinner ......................................................................................................... 188

Easy Turkey Casserole ..................................................................................................... 188

Grecian Chicken and Potatoes ........................................................................................ 189

Creamy Chicken Enchiladas ........................................................................................... 190

Chicken Paprikas .............................................................................................................. 191

Pasta for Paprikas ............................................................................................................. 191

Coq Au Vin ........................................................................................................................ 192

Chicken Picatta.................................................................................................................. 194

Seafood .............................................................. 195

Grilled Prawns .................................................................................................................. 196

Downeast Crab Cakes ...................................................................................................... 197

Red Pepper Mayonnaise .................................................................................................. 197

Spicy Seared Scallops ....................................................................................................... 198

Broiled Tuna on Toast ...................................................................................................... 198

Grilled Salmon .................................................................................................................. 199

Tuna Casserole .................................................................................................................. 200

Side Dishes ........................................................ 201

Mary Beth’s Noodles ........................................................................................................ 202

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Table of Contents 8

Baked Beans ....................................................................................................................... 202

Potato Casserole ................................................................................................................ 203

Potato Casserole ................................................................................................................ 203

Baked Corn ........................................................................................................................ 204

Cream Corn ....................................................................................................................... 204

Fresh String Beans ............................................................................................................ 205

Broccoli and Rice Casserole ............................................................................................. 206

Spinach Casserole ............................................................................................................. 206

Creamed Spinach with Nutmeg ..................................................................................... 207

Herb and Cheese Oven Fries .......................................................................................... 207

Garlic Chive Mashed Potatoes ........................................................................................ 208

Breaded Broccoli ............................................................................................................... 208

Baked Hash Browns ......................................................................................................... 209

Tomato, Potato and Pepper Casserole ........................................................................... 209

Savory Mashed Root Vegetables .................................................................................... 210

Relish .................................................................................................................................. 211

Scalloped Corn .................................................................................................................. 211

Krompir (potatoes with paprika) ................................................................................... 212

Double Baked Potatoes .................................................................................................... 212

Potatoes Au Gratin ........................................................................................................... 213

Sweet Potato Fries............................................................................................................. 213

Mashed Sweet Potatoes ................................................................................................... 214

Candied Yams ................................................................................................................... 214

Party Potatoes.................................................................................................................... 215

Mexican Rice ..................................................................................................................... 215

Spanish Rice ...................................................................................................................... 216

Garlic Butter Green Beans ............................................................................................... 216

Cheesy Cauliflower .......................................................................................................... 217

Cheese Scalloped Corn .................................................................................................... 217

Corn Vegetable Medley ................................................................................................... 218

Holiday Mashed Potatoes (with a twist) ....................................................................... 218

Maple Glazed Carrots ...................................................................................................... 219

Easy Vegetable Casserole ................................................................................................ 219

Quick Green Beans ........................................................................................................... 220

Sauerkraut Casserole ........................................................................................................ 220

Eggplant Parmesan........................................................................................................... 221

Dessert ............................................................... 222

Spitbuben ........................................................................................................................... 223

Apple Kuchen ................................................................................................................... 224

Apple Crisp ....................................................................................................................... 225

Apple Crisp ....................................................................................................................... 225

Cherry Crisp ...................................................................................................................... 226

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Table of Contents 9

Aunt Irene’s Bread Pudding ........................................................................................... 226

Chex Muddy Buddies ...................................................................................................... 227

Dirt Pudding ..................................................................................................................... 228

Chocolate Mint Brownies ................................................................................................ 228

Chocolate Scotcharoos ..................................................................................................... 229

Sour Cream Cranberry Bars ............................................................................................ 229

Caramel Brownies ............................................................................................................ 230

Peanut Butter Rice Krispie Bars ...................................................................................... 230

Nut Bars ............................................................................................................................. 231

Warm Cherry Puff ............................................................................................................ 231

Double Chocolate and Caramel Bars ............................................................................. 232

Buster Bar ........................................................................................................................... 233

Cherry Cheese Cake ......................................................................................................... 233

Frosted Banana Bars ......................................................................................................... 234

Brownie Pudding .............................................................................................................. 235

4 Layer Dessert .................................................................................................................. 236

Classic Brownies ............................................................................................................... 237

Creamy Baked Cheese Cake ........................................................................................... 238

Cheesecake......................................................................................................................... 239

Toll House Mud Bars ....................................................................................................... 240

French Apple Cobbler ...................................................................................................... 241

Peach Cobbler.................................................................................................................... 242

Pineapple Cheesecake ...................................................................................................... 243

Kugel .................................................................................................................................. 244

Chocolate Mousse Pie ...................................................................................................... 245

White Chip Fruit Tart ....................................................................................................... 246

Layered Apricot Snacking Bars ...................................................................................... 247

Potica (Sweet Nut Bread) ................................................................................................. 248

Cakes and Frosting .......................................... 249

Aunt Mats Frosting .......................................................................................................... 250

Cream Cheese Frosting .................................................................................................... 250

Cream Cheese Frosting .................................................................................................... 251

Creamy Frosting ............................................................................................................... 251

Dump Cake ........................................................................................................................ 252

Pineapple Cake ................................................................................................................. 252

Graham Cracker Torte ..................................................................................................... 253

Carrot Cake ........................................................................................................................ 254

Chocolate Cupcakes ......................................................................................................... 255

Almost Better than Sex Cake ........................................................................................... 255

Triple Chocolate Torte ..................................................................................................... 256

Chocolate Cream Filling .................................................................................................. 257

Chocolate Glaze ................................................................................................................ 257

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Table of Contents 10

Texas Sheet Cake .............................................................................................................. 258

Bacardi Rum Cake ............................................................................................................ 259

Black Russian Cake........................................................................................................... 260

Killer Cupcakes ................................................................................................................. 261

Whipped Cream Cake ...................................................................................................... 262

Pumpkin Pie Cake ............................................................................................................ 263

Wowie Cake ...................................................................................................................... 264

Cocoa Dream Frosting ..................................................................................................... 264

Pistachio Inside Outside Cake ........................................................................................ 265

White Zin Bundt Cake ..................................................................................................... 265

Easy Apple Treat .............................................................................................................. 266

Pies ..................................................................... 267

Azar Strawberry Pie ......................................................................................................... 268

Butterscotch Pie................................................................................................................. 269

Pecan Pie ............................................................................................................................ 269

Mud Pie .............................................................................................................................. 270

Custard Pie ........................................................................................................................ 271

Banana Cream Pie ............................................................................................................. 272

Mom’s Pie Crust ............................................................................................................... 273

Peaches n’Cream Pie ........................................................................................................ 274

Pumpkin Pie ...................................................................................................................... 275

Candy ................................................................. 276

Chocolate Fudge ............................................................................................................... 277

5 Minute Fudge ................................................................................................................. 277

Peanut Brittle ..................................................................................................................... 278

Peanut Butter Balls dipped in chocolate ....................................................................... 279

Cookies .............................................................. 280

Mary Beth’s Cookies ........................................................................................................ 281

Marshmallow Treats ........................................................................................................ 281

Mary Beth’s Cookies ........................................................................................................ 282

Round Christmas Cookies ............................................................................................... 282

Easy Peanut Butter Candy Kiss Blossom Cookies ....................................................... 283

Chocolate Haystacks ........................................................................................................ 283

The Sugar Cookie .............................................................................................................. 284

Jelly Bean Nests ................................................................................................................. 284

Keeflies ............................................................................................................................... 285

Snickerdoodles .................................................................................................................. 286

Snickerdoodles .................................................................................................................. 287

Holiday Snickerdoodles .................................................................................................. 288

Peanut Blossoms ............................................................................................................... 289

Peanut Butter Cookies ...................................................................................................... 289

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Table of Contents 11

Peanut Butter Blossoms ................................................................................................... 290

Hipper Chippers Chocolate Chip Cookies ................................................................... 291

Classic Sugar Cookies ...................................................................................................... 292

Chocolate Chip Cookies .................................................................................................. 293

Neiman-Marcus Chocolate Chip Cookies ..................................................................... 294

Mexican Wedding Cakes ................................................................................................. 295

Bon Bon Cookies ............................................................................................................... 296

Whoopee Pie ...................................................................................................................... 297

Oatmeal Raisin Cookies ................................................................................................... 298

Buckeyes ............................................................................................................................ 299

Giant Chocolate Chip Cookie ......................................................................................... 300

Monster Cookies ............................................................................................................... 301

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Appetizers 12

Appetizers Cheese Puffs ........................................................................................................................ 13

Fruit Dip ............................................................................................................................... 13

Herbed Goat Cheese Bites ................................................................................................. 14

Salami Pinwheels ................................................................................................................ 14

Taffy Apple Dip .................................................................................................................. 15

Vegetable Pizza ................................................................................................................... 15

Vegetable Pizza ................................................................................................................... 16

Cheesy Dip .......................................................................................................................... 16

Puppy Chow ....................................................................................................................... 17

Ham Pinwheels ................................................................................................................... 17

Nacho Dip ............................................................................................................................ 18

Mexican Rollups ................................................................................................................. 18

Rotolo Al Forno ................................................................................................................... 19

Hot Beef and Bean Dip ....................................................................................................... 20

Snezana ................................................................................................................................ 20

Seven Layer Taco Dip ........................................................................................................ 20

Carrot Pinwheels ................................................................................................................ 21

Honey Rice Crispy Snack .................................................................................................. 21

Tortilla Rolls ........................................................................................................................ 22

Strawberry Dip .................................................................................................................... 22

Strawberry Dip .................................................................................................................... 22

Cocktail Meatballs .............................................................................................................. 23

Ants on a Log ...................................................................................................................... 23

Rocky Road .......................................................................................................................... 24

Pigeon Poop ......................................................................................................................... 24

Easy, Creamy Fruit Dip ..................................................................................................... 25

Caramel Apple Dip ............................................................................................................ 25

Taffy Apple Dip .................................................................................................................. 25

Squashed Frogs ................................................................................................................... 26

Stack it on a Cracker ........................................................................................................... 26

Nacho Dip ............................................................................................................................ 27

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Appetizers 13

Cheese Puffs

Karen

3 Ounces Cream cheese, softened

1 Egg yolk

1 Teaspoon Lemon juice

1 Teaspoon Snipped fresh chives

Dash Black pepper

½ Cup Shredded white cheddar cheese

2 Slices Bacon crisp cooked, drained and crumbled

2 Sheets Frozen puff pastry sheets, thawed

For filling, in a small mixing bowl combine the cream cheese, egg

yolk, lemon juice, chives and pepper; beat with an electric mixer on

medium speed until nearly smooth. Stir in cheddar cheese and

bacon. On a lightly floured surface, roll 1 of the pastry sheets into a

12-inch square. Cut into sixteen 3-inch squares. Top each square

with about 1 teaspoon of the filling. Brush pastry edges with milk.

Fold in half diagonally. Seal edges by pressing with tines of a fork or

fingers. Place on an ungreased baking sheet. Repeat with remaining

pastry sheet and filling. (If desired, cover and chill for up to 4 hours

before baking.) Bake in a 400F oven for 12 to 15 minutes or until

golden brown. Serve warm.

Fruit Dip

Chris

8 Ounces Cream cheese, softened

8 Ounces Cool whip

1 Small Marshmallow cream

1 Tablespoon Pineapple or other fruit juice

Fruit

Mix cream cheese, cool whip, marshmallow cream and fruit juice

together and use for dipping any kind of fruit.

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Appetizers 14

Herbed Goat Cheese Bites

Karen

1 Tablespoon Fresh thyme leaves

1 Tablespoon Fresh flat-leaf parsley

1 Tablespoon Tarragon

1 Tablespoon Fresh mint

8 Ounces Log soft fresh goat cheese

1 Baguette

2 Tablespoons Extra-virgin olive oil

½ Cup Oil-packed sun-dried tomatoes

½ Cup Fresh basil leaves

Combine the thyme, parsley, tarragon and mint leaves on a cutting

board and chop them finely together. Unwrap the log of goat cheese

and roll it in the chopped herbs, pressing the herbs to adhere. Preheat

the oven to 350. Cut the baguette into thin slices and drizzle them

with a little extra-virgin olive oil. Gently press the slices into a muffin

tray so that they form a boat-like shape and bake for 5 to 7 minutes.

They should be lightly browned and crisp. Let the baguette slices cool

in the muffin tin. Top each baguette slice with a slice of herbed coat

cheese. Top with a sun-dried tomato and garnish with fresh basil

leaves.

Salami Pinwheels

Snezana

24 Slices Hard salami (or Genoa)

8 Tablespoons Cream cheese, softened

4 Whole wheat tortillas

Heat Tortilla in microwave for 10 seconds. Spread Cream Cheese all

over tortilla. Cover with Salami Slices. Roll tightly and cut into small

pin-wheels. Layer in airtight container and store in refrigerator.

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Appetizers 15

Taffy Apple Dip

Chris

2 8 ounces Cream cheese, softened

1 Tablespoon Vanilla

6 Tablespoons Sugar

Butterscotch or Caramel ice cream topping

Red and Green apples

Mix cream cheese, vanilla and sugar together. Place in shallow

baking dish. Pour butterscotch or caramel ice cream topping on top

of mixture. Sprinkle chopped peanuts on top. Cut up red and green

apples and dip.

Vegetable Pizza

Chris

Vegetable choices include broccoli, cauliflower, mushrooms, green peppers, olives, carrots, celery,

green beans, etc.

2 Packages Crescent rolls

6 Ounces Cream cheese, softened

1 Cup Mayonnaise

1 Teaspoon Garlic powder

1 Teaspoon Onion powder

1 Teaspoon Dill weed

Vegetables

Grated cheddar cheese

Spread crescent rolls on non-greased cookie sheet, sealing all edges.

Bake at 350 for 10 minutes or until light brown. Cool. Mix cream

cheese, mayonnaise and spices. Spread mixture on cooled crust. Top

with finely chopped vegetables of your choice. Top with grated

cheddar cheese. Best if set overnight.

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Appetizers 16

Vegetable Pizza

Snezana

16 Ounce Refrigerated crescent dinner rolls

8 Ounce Cream cheese, softened

½ Cup Salad dressing (Miracle Whip)

1 Teaspoon Dill weed

½ Teaspoon Onion salt

1 Cup Broccoli florets

1 Cup Green pepper, chopped

1 Cup Tomato, seeded and chopped

½ Cup Ripe olives, sliced (optional)

¼ Cup Onion, chopped

Separate dough into 4 rectangles. Press onto bottom and up side of

15X10X1‛ pan to form crust. Bake at 375 for 11 to 13 minutes or until

golden brown. Cool. Mix cream cheese, mayonnaise and spices.

Spread over crust. Top with remaining ingredients. Refrigerate. Cut

into squares.

Cheesy Dip

Chris

1 Pound Sausage, browned and drained

1 Pound Hamburger, browned and drained

1 Can Rotell diced tomatoes & green chilies

½ Pound Velveeta cubed

Fritos, crackers, etc.

Mix ingredients in crock pot and melt together. Add more cheese, if

you like. Serve with Fritos, crackers, etc.

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Appetizers 17

Puppy Chow

Snezana

aka Kibbles & Bits

12 Ounces Chocolate chips

1 Cup Peanut butter

1 Stick Butter

12 Ounces Crispix cereal

2 - 4 Cups Confectioners’ sugar

Melt first 3 ingredients. Pour over Crispix. Stir well, yet gently, to coat.

Put 2 cups powdered sugar in a bag. Add the mixture. Shake to coat.

Ham Pinwheels

Snezana

4 Slices Ham

8 Ounces Cream cheese, softened

4 Teaspoons Fresh chives, chopped

40 Crackers

Spread each ham slice with 1/4 cup of the cream cheese, spreading

cream cheese to completely cover each ham slice. Sprinkle each with 1

tsp. of the chives. Roll up tightly, beginning at short end. Wrap tightly

in plastic wrap. Refrigerate at least 2 hours. Cut each roll crosswise into

10 slices. Place 1 slice on each cracker.

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Appetizers 18

Nacho Dip

Snezana

8 Ounces Cream cheese

15 Ounce can Chili without beans

½ Pound Monterey jack cheese, shredded

Tortilla chips

Spread cream cheese in bottom of 6‛x9‛ microwave safe dish. Put

chili over cheese. Top with Monterey jack cheese. Microwave on

high 2-3 minutes until cheese melts. Serve with taco or nacho chips.

Mexican Rollups

Karen

2 Containers Soft cream cheese

2 Packages Dried beef (turkey, ham or chicken)

2 Cans Whole green chilies

8 Flour tortillas

Salsa for dipping

Spread a tortilla with cream cheese, top with several slices of meat

and then 2 green chilies. Roll up tortilla and slice into bite size pieces.

Serve with salsa for dipping.

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Appetizers 19

Rotolo Al Forno

Karen

1 Pound Frozen bread dough

¼ Pound Salami, thinly sliced

¼ Pound Mortadella, thinly sliced

¼ Pound Ham, thinly sliced

1/3 Pound Swiss cheese, thinly sliced

1/3 Pound Provolone cheese, thinly sliced

1 Egg yolk, beaten

Honey Mustard (optional)

Thaw the bread and let it rise, covered in a warm spot for 1 hour.

Punch down and knead with a small amount of flour. On a floured

surface, roll dough into a rectangle 12X16. If desired, spread mustard

over the dough. Tear the meat into bite-size pieces. Sprinkle over the

bread. Tear the cheese into pieces and layer over the meat. Starting at

the long end, roll up tightly, jelly roll style. Pinch the ends together

tightly and brush with a beaten egg yolk. Place on a cookie sheet and

let rest for 20 minutes. Bake at 375 for 25 minutes to 30 minutes, or

until nicely browned. Let rest for a few minutes before slicing. Slice

thinly and arrange on a serving tray.

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Appetizers 20

Hot Beef and Bean Dip Snezana

1 Pound Ground beef, extra lean

16 Ounce can Refried beans with green chilies

3 Cups Cheddar cheese, shredded

1 Medium Onion, chopped

1 - 2 Cups Picante sauce

1 Tomato, chopped

Tortilla chips

Brown and drain meat. Stir in beans, half the cheese, onion, sauce

and tomato. Spread mixture into casserole dish. Top with remaining

cheese. Bake at 350 for 30-40 minutes or until thoroughly heated.

Serve with tortilla chips or can use as burrito filling.

Seven Layer Taco Dip

Snezana

8 Ounces Cream cheese, softened

1 Tablespoon Taco seasoning mix

1 Cup Thick ‘n chunky salsa

1 Cup Canned black beans, drained, rinsed

1 Cup Lettuce, shredded

1 Cup Cheddar cheese, shredded

½ Cup Green onions, chopped

2 Tablespoons Ripe olives, sliced

Tortilla chips

Beat cream cheese in small bowl with electric mixer on medium speed

until creamy. Add seasoning mix; beat until well blended. Spread onto

bottom of 9-inch pie plate or quiche dish. Layer remaining ingredients

as follows: salsa, lettuce, tomato, cheese, olives; cover. Refrigerate

several hours or until chilled. Serve with tortilla chips.

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Appetizers 21

Carrot Pinwheels

Snezana

8 Tablespoons Cream cheese, softened

8 Tablespoons Peppercorn ranch fat free dressing

8 Flour tortillas

4 Cups Carrots, finely shredded

8 Green onions, thinly sliced

Paprika or ground red pepper (optional)

Mix cream cheese and dressing until well blended. Spread evenly onto

tortillas; sprinkle with carrots and onions. Roll up tortillas tightly; wrap

in plastic wrap. Refrigerate at least 30 minutes. Unwrap when ready to

serve. Cut each roll into 6 pieces. Place on serving plate; sprinkle with

paprika.

Honey Rice Crispy Snack

Snezana

½ Cup Confectioners’ sugar

½ Cup Honey

1 ½ Cups Crispy rice cereal

½ Cup Peanut butter

½ Cup Multicolored candy sprinkles (M&Ms)

½ Cup Raisins or peanuts (optional)

Put a piece of wax paper on a cookie sheet and on the table for rolling

the balls. Combine powdered sugar, honey and peanut butter in a

medium bowl. Stir until mixed well. Stir in cereal and raisins. Using

hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place

on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when

touched. Serve right away or place in tightly covered container and

store in refrigerator.

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Appetizers 22

Tortilla Rolls

Snezana

Tortillas

Meat slices

Cheese slices

Lettuce

Creative Combos: Spicy mustard, ham slice, swiss cheese

Cream cheese and jam

Mayonnaise, bacon lettuce and tomato (cubed)

After putting the desired combo on the tortilla, fold end closest to you

1/4 of the way up, and then roll from the side.

Strawberry Dip

Snezana

Attributed to Mary Beth

7 Ounce jar Marshmallow cream

8 Ounces Strawberry cream cheese

Small Cool whip

Strawberries

Whip all ingredients together and serve with fresh strawberries.

Strawberry Dip

Snezana

16 Ounces Sour cream

3 Tablespoons Vanilla instant pudding (1/2 box)

2 Tablespoons Amaretto (optional)

2 Quarts Strawberries

Combine ingredients and serve with fresh strawberries.

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Appetizers 23

Cocktail Meatballs

Snezana

Note: corrected per Snezana and enhanced per Jenica

Alternatively, use half ketchup and half barbecue sauce with a dash of liquid smoke in the sauce.

1 Pound Ground beef

2 Teaspoons + 1 tablespoon Worcestershire sauce, divided

1 Envelope Lipton onion soup

1 Small can Evaporated milk

2 Cups Ketchup

½ Cup Dry red wine

Add soup mix, 2 teaspoons Worcestershire and milk to meat. Mix well.

Shape into balls allowing 1 teaspoon of mixture for each. Preheat

broiler for 5 minutes. Place meatballs on broiler rack, 4‛ below burner.

Broil 7-8 minutes without turning. Sauce: Mix remaining ingredients

together. Cook till hot and blended. Place sauce and meatballs in a

heated server, like crock pot.

Ants on a Log

Snezana

Celery sticks

Peanut butter

Raisins

Wash the celery and cut it into pieces (about 5 inches long). Spread

peanut butter on the celery, from one end to the other. Press raisins into

peanut butter.

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Appetizers 24

Rocky Road

Snezana

1 Cup Chocolate chips

1 Tablespoon Butter

2 Medium Eggs

1 ¼ Cup Confectioners’ sugar

½ Teaspoon Vanilla

2 Cups Peanuts, salted cocktail

2 Cups Mini Marshmallows

Melt chocolate pieces, chocolate and butter in a large saucepan over low

heat, stirring until smooth. Remove from heat. Beat eggs until foamy.

Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in

peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper.

Chill 2 hours or until firm. Store in refrigerator; remove just before

serving.

Pigeon Poop

Snezana

5 Cups Peanut butter crunch cereal

3 Cups Rice Krispies

2 Cups Skinny pretzels, broken in half

2 Pounds White chocolate

2 ½ Cups Mini marshmallows

Mix all dry ingredients in large bowl. Melt white chocolate in double

boiler; pour over dry ingredients and spread out on wax paper to cool.

Break into chunks.

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Appetizers 25

Easy, Creamy Fruit Dip

Snezana

7 ounce jar Marshmallow cream

8 ounces Cream cheese, softened

Sliced fruit (strawberries, melons)

Mix the marshmallow cream and cream cheese very well. Take your

favorite fruit and dip into the cream mixture.

Caramel Apple Dip

Snezana

8 Ounces Cream cheese, softened

½ - 1 Cup Brown sugar

1 Teaspoon Vanilla

½ Teaspoon Caramel flavoring, optional

Apples

Blend ingredients together. Slice apples into 6 or 8 pieces and serve

with dip.

Taffy Apple Dip

Snezana

8 Ounce Cream cheese, softened

¾ Cup Brown sugar, packed

1 Tablespoon Vanilla

½ Cup Peanuts, chopped

6 Apples, cut into wedges

In a small bowl, beat cream cheese, brown sugar and vanilla until

smooth. Spread mixture on a small serving plate; top with nuts.

Serve with apple wedges.

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Appetizers 26

Squashed Frogs

Snezana

1 Stick Butter

10 Ounce bag Marshmallows (about 40)

5 Cups Corn flakes cereal

½ Teaspoon Vanilla (optional)

2 Teaspoons Green food coloring

M & Ms plain chocolate candy

Melt margarine in large saucepan. Add marshmallows and cook over

low heat, stirring constantly until melted and mixture is syrupy.

Remove from heat. Add vanilla and food color. Mix. Add corn flakes

and M&Ms and mix until well coated and bright green. Drop from a

tablespoon on a piece of wax paper and cool the globs.

Stack it on a Cracker

Snezana

12 Crackers (Ritz or Triskets)

Meat slices

Cheese slices

Lettuce

Creative Combos:

Honey or spicy mustard, ham slice, swiss cheese

Pepperoni, mozzarella cheese and meatless spaghetti sauce

Mayonnaise, bacon lettuce and tomato (cubed)

Cream cheese, ranch dressing, salami

Use regular lunch meat slices and quarter. These do not need to be

heated and the kids love building them and eating them. Serve with a

piece of fruit.

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Appetizers 27

Nacho Dip

Snezana

8 Ounces Cream cheese, softened

16 Ounces Sour cream

1 Package Taco seasoning

8 Ounces Thick and smooth taco sauce

Onions, lettuce, tomatoes, cheese, olives

Taco chips

Cream cheese must be very soft and creamy. Stir in sour cream then

taco seasoning. Stir in finely chopped onions if desired. Spread on

bottom of large cookie sheet. Chop lettuce, cheese, tomatoes and

olives and sprinkle over base layer. Drizzle taco sauce over top. Serve

with taco chips.

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Bread 28

Bread Mom’s Nut Bread ............................................................................................................... 29

Mom’s Potato Doughnuts ................................................................................................. 29

Banana Nut Bread ............................................................................................................... 30

Mount Vernon Cherry Bread ............................................................................................ 31

Cherry Banana Bread ......................................................................................................... 31

Brochette (tomato bread) ................................................................................................... 32

Bruschetta ............................................................................................................................ 32

Garlic Bread ......................................................................................................................... 33

Broccoli Corn Bread............................................................................................................ 33

Pumpkin Pecan Bread ........................................................................................................ 34

Custard Filled Corn Bread ................................................................................................ 35

Pumpkin Pull Apart Dinner Rolls .................................................................................... 36

Pretzels ................................................................................................................................. 37

Zucchini Bread .................................................................................................................... 38

Hawaiian Banana Bread .................................................................................................... 39

Banana Bread ....................................................................................................................... 40

Monkey Bread ..................................................................................................................... 41

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Bread 29

Mom’s Nut Bread

Grandma Walsh

1 Cup Sugar

1 Cup Milk

1 Cup Nuts

1 Egg

3 Teaspoons Baking powder

2 Cups Flour

Combine ingredients and let rise in bread pan 20 minutes. Bake 1

hour at 350.

Mom’s Potato Doughnuts

Grandma Walsh

1 Cup Mashed potatoes

1 Cup Sugar

1 Cup Sour milk

1 Teaspoon Baking soda

1 Teaspoon Baking powder

Nutmeg

Combine ingredients with enough sifted flour to make a soft dough.

Season with nutmeg. Roll out and cut into doughnut shapes. Fry in

hot oil until golden brown.

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Bread 30

Banana Nut Bread

Chris

½ Cup Butter

1 Cup Sugar

½ Cup Sour cream

1 Teaspoon Vanilla

2 Eggs, beaten

1 Cup Mashed ripe bananas

1 ½ Cups Flour

1 Teaspoon Baking soda

1 Teaspoon Salt

½ Cup Nuts

Mix together flour, salt and baking soda; set aside. Cream sugar and

butter until smooth. Add vanilla and eggs; mix well. Alternately add

sour cream, mashed bananas and flour mixture. Add nuts, if desired.

Pour into greased bread pan(s) – 1 large or 2 small. Bake at 350 for 45

to 60 minutes, depending on size of pan. Test for doneness with

toothpick inserted in center comes out clean.

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Bread 31

Mount Vernon Cherry Bread

Mom

2 Cups Sifted Flour

3 Teaspoons Baking powder

½ Teaspoon Salt

½ Cup Sugar

1 Cup Diluted milnot (1/2 cut milnot, ½ cup cherry

juice or water)

½ Cup Chopped nuts

3 Tablespoons Melted shortening

1 Egg, beaten

1/3 Cup Maraschino cherries, chopped

Sift dry ingredients together; add nuts. Mix all liquids together. Add

cherries. Blend into dry ingredients until just moistened. Bake in a

greased 9X5 loaf pan for 1 hour at 350.

Cherry Banana Bread

Mom

½ Cup Shortening

1 Cup Sugar

2 Eggs

3 Mashed bananas

1 Small bottle Maraschino cherries

3 Tablespoons Sour cream

2 Cups Flour

1 Teaspoon Baking soda

1 Teaspoon Salt

½ Cup Broken nuts

Beat sugar and shortening together; add eggs, beat well. Add

remaining ingredients. Mix well. Spoon into greased loaf pan. Bake 1

hour at 350.

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Bread 32

Brochette (tomato bread)

Snezana

Tomatoes, chopped finely

Onion, chopped finely

Garlic, chopped finely

Salt and pepper to taste

Basil to taste

Olive oil for flavor

Cheese (mozzarella, boccuncini, feta – your choice)

Green or Kalamata Olives (optional and your choice)

Italian or French bread (or Melba toast)

Mix together tomatoes, onion, garlic, seasonings, and a drop or two of

olive oil. Butter both sides of sliced bread and bake until brown;

turning over so both side browns. Place tomato mixture on bread,

and top with cheese and olives.

Bruschetta

Karen

1 Ripe tomato, diced

1 Tablespoon Onion, diced

1 Clove Garlic, crushed

1 Teaspoon Olive oil

4 Thick slices crusty bread

Salt and pepper

Stir together the tomato, onion, garlic and olive oil in a small bowl.

Add salt and pepper to taste. Toast bread in toaster or under broiler.

Spread the tomato mixture on the slices.

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Bread 33

Garlic Bread

Karen

6 Cloves Garlic, chopped

¼ Cup Flat-leaf parsley, chopped

¼ Cup Fresh basil leaves, chopped

½ Teaspoon Salt

Freshly grated black pepper

½ Cup Olive oil

1 Loaf Ciabatta bread

2 Tablespoons Butter, softened

Place the garlic in the food processor and process until minced. Add

parsley and basil, salt and pepper. Heat the olive oil in a medium

sauté pan and add the garlic mixture. Sauté for several minutes.

Remove the pan from the heat. Slice the bread in half horizontally,

and spread butter on one half. Spread the garlic mixture on the other

half. Put the halves together and wrap in foil. Place the bread in the

oven and bake for 5 minutes at 350. Open the foil and bake for an

additional 5 minutes.

Broccoli Corn Bread

Snezana

2 Eggs

1 Cup Cottage cheese

10 Ounce package Frozen broccoli, thawed

¾ Cup Onion, chopped

½ Cup Butter, melted, divided

2 8 ½ ounce packages Corn bread/muffin mix

In a mixing bowl, lightly beat eggs. Add cottage cheese, broccoli,

onion, 6 tbs. butter and muffin mix; beat well. Pour remaining butter

into a 10‛ ovenproof skillet; pour batter into skillet. Bake at 350 for

40-45 minutes or until golden. Cut into wedges and serve warm.

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Bread 34

Pumpkin Pecan Bread

Chris

3 1/3 Cups All-purpose flour

3 Cups Sugar

2 Teaspoon Baking soda

1 ½ Teaspoon Salt

1 Teaspoon Ground cinnamon

1 Teaspoon Ground nutmeg

1 15 ounce can Solid pack pumpkin

1 Cup Vegetable oil

4 Eggs, lightly beaten

2/3 Cup Water

1/3 Cup Chopped pecans

1/4 Cup Butter

¼ Cup Sugar

¼ Cup Packed brown sugar

¼ Cup Whipping cream (not cool whip)

2/3 Cup Powdered sugar

1 Teaspoon Vanilla

In a bowl, combine the flour, 3 cups of sugar, baking soda, salt,

cinnamon and nutmeg. Combine the pumpkin, oil, eggs and water.

Mix well. Stir into dry ingredients just until combined; fold in the

pecans. Spoon into two greased 9X5 X3 inch loaf pans. Bake at 350 for

60 – 65 minutes or until toothpick inserted near the center comes out

clean. Cool for 10 minutes before removing from pan to wire racks.

GLAZE: Combine butter, sugars and cream in a sauce pan. Cook

until sugar is dissolved. Cool for 20 minutes. Stir in the powdered

sugar and vanilla until smooth. Drizzle over cooled loaves.

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Bread 35

Custard Filled Corn Bread

Karen

2 Eggs

3 Tablespoon Butter, melted

3 Tablespoons Sugar

¾ Teaspoon Salt

2 Cups Milk

1 ½ Tablespoons White vinegar

1 Cup All-purpose flour

½ Teaspoon Baking soda

1 Teaspoon Baking powder

¾ Cup Yellow cornmeal

1 Cup Heavy cream

Preheat the oven to 350. Butter an 8-inch square baking dish or pan

that is about 2 inches deep. Put the buttered dish in the oven while

you mix the batter. Put the eggs in a mixing bowl and add the melted

butter. Beat until well blended. Add the sugar, salt, milk and vinegar,

and beat well. Sift into a bowl or stir together in a bowl the flour,

cornmeal, baking powder and baking soda, then add to the egg

mixture. Mix just until the batter is smooth and there are no lumps

left. Pour the batter into the heated dish, then pour the cream into the

center of the batter; don't stir. Bake for 50 minutes, or until lightly

browned. Serve warm.

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Bread 36

Pumpkin Pull Apart Dinner Rolls

Karen

1 ½ Cups Warm milk

2 ¼ Teaspoons Dry yeast

2 Tablespoons Sugar

1 Tablespoon Salt

1 Egg, lightly beaten

¾ Cup Canned pumpkin

5 Tablespoons Vegetable shortening

4 - 5 Cups All-purpose flour

2 Tablespoons Butter, melted

In a large bowl, combine milk with yeast, sugar and salt. Let stand 5

minutes, then add egg and beat well to combine. Add pumpkin and

shortening; mash with a fork until shortening is in small pieces. Add 1

½ cup flour and mix well with a wooden spoon. Gradually mix in

more flour by the cupful until dough collects around spoon and pulls

away from sides of bowl (you may not need all the flour). Transfer to

a lightly floured surface and knead 2 minutes. Put dough in a greased

bowl; cover with a towel. Let rise in a warm place until doubled in

size, 1 to 1 1/2 hours. Preheat oven to 400 and butter a large baking

sheet. Punch dough down, turn out onto a lightly floured work

surface, and knead until dough is smooth and supple, about 7

minutes. Cut dough into 4 balls. Cut each ball into 6 pieces. Roll each

piece into a round and arrange rounds on baking sheet so they barely

touch. Brush with melted butter and cover with plastic wrap and let

rise 30 minutes. Bake until golden brown, about 20 minutes. Let cool,

then pull apart to serve.

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Bread 37

Pretzels

Snezana

1 Package Dry yeast

¾ Cup Warm water

1 Tablespoon Sugar

½ Teaspoon Salt

2 Cups Flour

1 Egg, beaten

Coarse salt

Mix yeast and water. Add sugar, salt and flour and mix well. Turn

out on lightly floured board. Knead until smooth. Cut off pieces

and shape. Place on greased cookie sheet. Brush with beaten egg.

Sprinkle on coarse salt. Bake at 425 for 12-15 minutes. Makes about

1 dozen, depending on size. Note: you do not want the dough to

rise. Simply mix, shape and bake.

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Bread 38

Zucchini Bread

Karen

3 Eggs

1 Cup Oil

2 Cups Sugar

3 Teaspoons Vanilla

1 Teaspoon Salt

1 Teaspoon Cinnamon

1 Teaspoon Baking soda

3 Cups Flour

¾ Cup Walnuts, chopped

4 Teaspoons Baking powder

2 Cups Zucchini, peeled, shredded firmly packed

Mix all dry ingredients together. Add zucchini and mix for one

minute. Add remaining ingredients and mix well. Pour into well

greased and floured bread loaf pans. Bake at 350 for 50-60 minutes.

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Bread 39

Hawaiian Banana Bread

Snezana

3 Cups Flour

¾ Teaspoon Salt

1 Teaspoon Baking powder

2 Cups Sugar

2 Teaspoons Vanilla

3 Eggs, beaten

1 Cup Vegetable oil

2 Cups Bananas

1 8 ounce can Crushed pineapple, drained well

1 Cup Walnuts, chopped (optional)

Combine all ingredients and put in 2 loaf pans sprayed with non-stick

cooking spray. Only fill pans ½ way. Bake at 350 degrees for approx. 1

hr to 1 hr and 10 minutes. Keep testing by sticking toothpick in center

of loaf until is comes out clean.

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Bread 40

Banana Bread

Snezana

2 Eggs

2 Cups Flour

¾ Teaspoon Baking soda

1 Teaspoon Salt

¼ Cup Buttermilk

1 Teaspoon Baking powder

½ Cup Shortening

1 ½ Cup Sugar

1 Teaspoon Vanilla

3 Bananas, mashed

½ Cup Walnuts, chopped (optional)

½ Cup Chocolate chips (optional)

Mix first 9 ingredients. Stir in bananas. Stir in walnuts and chocolate

chips if desired. Pour into greased 9"x4" loaf pan. Bake at 350° for 50

minutes (or at 325 for over an hour). Keep testing by sticking

toothpick in center of loaf until is comes out clean.

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Bread 41

Monkey Bread

Snezana

2 - 4 Tubes Buttermilk biscuits

½ Cup Sugar

¾ Cup Brown sugar

½ Cup Butter, melted

Cinnamon

Pecans, chopped (optional)

Spray bundt pan with cooking spray. Cut biscuits into quarters or

6ths. Put sugars in a bag. Place a handful of pieces in the bag and

shake to coat. Then, place in bundt pan. Repeat until done. Spread

butter over biscuit mixture. Bake at 350 for 30-35 minutes. Do not

preheat oven. Turn out immediately onto a plate.

Alternative: Roll dough in a bowl of sugar mixture. Melt butter with

1 cup brown sugar and pour over pieces in bundt pan.

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Breakfast 42

Breakfast Butterscotch Rolls 43

Sticky Buns 44

Blueberry Muffins 44

Sour Cream Coffeecake 45

Cinnamon Applesauce Muffins 46

Fruit Smoothies 46

Finnish Oven Pancake 47

Loads of Blueberries Coffee Cake 48

Oven Baked Dutch Apple Pancake 49

Triple Berry Wake-up Breakfast 50

Canadian Egg Pie 50

Easy Sausage Casserole 51

Palačinki 52

Crockpot Breakfast 53

Breakfast Bake 54

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Breakfast 43

Butterscotch Rolls

Chris

23 – 26 Frozen dinner rolls

1 3 ½ ounce Cook and serve butterscotch pudding

(not instant)

1 Cup Brown sugar

¼ Cup Sugar

1 Teaspoon Cinnamon

½ Cup Chopped pecans (optional)

½ Cup Butter, melted

Place FROZEN rolls in GREASED bundt pan. Mix butterscotch

pudding and brown sugar together until well mixed; then sprinkle it

over frozen rolls. Mix together sugar and cinnamon; then sprinkle

that over the last mixture. Place chopped pecans on top (if using

nuts). Pour melted butter over everything. Let this set overnight,

or at least eight hours, until dough has risen. In the morning,

preheat oven to 350 deg. And bake for approx. 30 minutes. I usually

put a large piece of aluminum foil under the bundt pan when baking

because a lot of times the brown sugar sauce will run over. When it

is done, invert onto a platter and scrape out all the yummy brown

sugar mixture!!

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Breakfast 44

Sticky Buns

Snezana

(Note: This can sit in the refrigerator overnight; just warm for about half an hour before cooking.)

1 Loaf Frozen bread

Cinnamon sugar

½ Cup Brown sugar

1/3 Cup Butter

2 Tablespoons White Karo syrup or honey

Chopped nuts (optional)

Butter 9 x 13 inch pan. Add chopped nuts to syrup, if desired. Cook

sugar, butter, and syrup until almost boiling. Pour into pan. Roll out

bread into rectangle. Butter well. Sprinkle with cinnamon sugar. Roll

up like jelly roll. Slice ¼ inch thick. Set into caramel mix. Bake at 350

degrees for 20 to 25 minutes.

Blueberry Muffins

Karen

1 Egg

½ Cup Milk

¼ Cup Salad oil

1 ½ Cups All-purpose flour

½ Cup Sugar

2 Teaspoons Baking powder

½ Teaspoon Salt

1 Cup Frozen blueberries, drained

Beat egg. Stir in milk and oil. Mix in dry ingredients just until flour

is moistened. Batter should be lumpy. Add blueberries. Fill 12

muffin cups (greased or in cupcake wrappers) 2/3 full. Bake at 400

for 20 to 25 minutes or until golden brown. Immediately remove

from pan.

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Breakfast 45

Sour Cream Coffeecake

Karen

2 2/3 Cups All-purpose flour divided

1 Teaspoon Baking powder

1 Teaspoon Baking soda

¾ Teaspoon Salt, divided

1 ¼ Cups Sour cream

1 Teaspoon Vanilla

4 Tablespoons Butter

1 Cup Sugar

2 Large Eggs

2/3 Cup Walnuts or pecans, finely chopped

5 Tablespoons Butter, melted

1 Teaspoon Cinnamon

Whisk together 2 cups flour, baking powder, baking soda and ½

teaspoon salt. In another bowl, combine sour cream and vanilla. In

a large bowl, beat butter and 1 cup of sugar on high speed until

lightened in color and texture (4 minutes). Add eggs one at a time.

Alternate adding the flour mixture and the sour cream mixture,

ending with flour. Stir until smooth. Scrape the batter into a 13X9‛

greased pan.

Streusel: Blend with fork or in food processor 2/3 cups flour, nuts,

brown sugar, 5 tablespoons melted butter, cinnamon and ¼

teaspoon salt. Sprinkle streusel onto of coffeecake. Bake until a

toothpick inserted in center comes out clean, 25 to 30 minutes. Serve

warm.

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Breakfast 46

Cinnamon Applesauce Muffins

Karen

¼ Cup Granulated sugar

1 ½ Teaspoon Cinnamon, divided

1 Egg

2 Cups Flour

½ Teaspoon Baking soda

¼ Teaspoon Salt

¾ Cup Apple sauce

1/3 Cup Brown sugar

2 Tablespoons Vegetable oil

¼ Teaspoon Nutmeg

¼ Teaspoon Allspice

4 Tablespoon Butter, melted

Mix granulated sugar with 1 teaspoon cinnamon and reserve. Mix

remaining ingredients, except butter, with fork just until moistened.

Divide batter among 10 muffin cups lined with paper baking cups.

Bake 15 minutes at 450 or until golden brown. While warm, dip tops

into melted butter, then into sugar-cinnamon mixture.

Fruit Smoothies

Karen

1 ½ Cups Cran-raspberry juice

1 Carton Fruit yogurt

1 Banana

Frozen fruit

Blend juice, banana, and yogurt in blender. Gradually add frozen

fruit until completely mixed.

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Breakfast 47

Finnish Oven Pancake

Karen

½ Cup Butter

5 Eggs

1 Tablespoon Sugar

1 Teaspoon Salt

2 Cups Milk

1 Cup All-purpose flour

1 Cup Small curd cottage cheese

1 Teaspoon Baking powder

Fresh berries

Confectioners’ sugar

Preheat oven to 425. Cut butter into small pieces and place in a 9X13

glass baking dish. Heat in oven until butter is melted. Combine eggs,

sugar and salt in blender or electric mixer. Mix at high speed for 1

minute. Continue to mix while slowly adding milk, then flour, then

cottage cheese, then baking powder. Pour blended mixture into hot

skillet or baking dish. Bake for 35 minutes, until pancake is puffed

and beginning to brown. Remove from oven. Let sit 5 minutes

before cutting. (Center will fall.) Serve with fresh berries and

confectioners’ sugar or with butter and warm maple syrup.

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Breakfast 48

Loads of Blueberries Coffee Cake

Karen

4 Tablespoons Unsalted butter

3 Cups Blueberries (1 dry pint)

2 Cups All-purpose flour

2 ½ Teaspoons Baking powder

½ Teaspoon Salt

¾ Cup Milk

2/3 Cup Granulated sugar

2 Large Eggs

2 Tablespoons Sugar

¼ Teaspoon Ground nutmeg

Heat the oven to 350 degrees. Grease a 9" square or 9X13 inch dish

with butter. Melt the butter in a medium size saucepan. Let cool.

Wash and drain the blueberries; spread them out on paper towels to

dry. Put the flour, baking powder, and salt in a large bowl. Stir to

mix well. Add the milk, sugar and eggs to butter. Whisk to blend

well. Add the flour mixture, stirring to blend well. Fold in the

blueberries. Spread the batter in the prepared dish. Combine 2

tablespoons sugar and nutmeg. Sprinkle batter with the sugar-

nutmeg topping. Bake until a wooden pick inserted in the center of

the cake comes out clean, 50 to 60 minutes. Place the dish on a wire

rack to cool at least 30 minutes before serving.

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Breakfast 49

Oven Baked Dutch Apple Pancake

Karen

2 Tablespoons Unsalted butter

3 Large Granny Smith apples, peeled, cored and thinly

sliced

6 Tablespoons Granulated sugar

3 Eggs

½ Cup All-purpose flour

½ Cup Milk

1 Tablespoon Sour cream

¼ Teaspoon Salt

Confectioners’ sugar

Preheat the oven to 400. To make the apple filling, in a 10 inch

ovenproof frying pan over medium-high heat, melt the butter. Add

the apples, sugar and cinnamon and sauté, stirring constantly, until

the apples begin to soften and brown lightly, 3-5 minutes. Remove

from the heat. To make the pancake, in a bowl, using an electric

mixer on medium speed, beat the eggs until lightly frothy. Add the

flour, milk, sour cream and salt and beat just until a smooth batter

forms. Immediately pour the batter over the apples in the hot pan

and place in the oven. Bake until nicely puffed and golden brown,

about 25 minutes. Using a small fine-mesh sieve, lightly dust

confectioners' sugar over the top. Serve directly from the pan, cut into

wedges.

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Breakfast 50

Triple Berry Wake-up Breakfast

Snezana

8 Ounces Strawberry cream cheese

4 Pieces White bread, crusts removed

½ Pint Fresh strawberries, sliced

1 Egg

2 Tablespoons Milk

1 Tablespoon Butter

Strawberry syrup or confectioners’ sugar

Spread some cream cheese on 2 pieces of bread. Top with sliced

berries, making a complete blanket over the cheese. Top each with

the remaining bread. In a bowl, beat egg and milk. In a frying pan or

griddle, melt butter or heat oil over medium high. Dip the sandwich

in the egg mixture and fry until golden on both sides. Top with

strawberry syrup or confectioners sugar and serve immediately.

Canadian Egg Pie

Snezana

10 Slices Canadian bacon

8 Slices Swiss cheese

6 to 8 Eggs

Salt and pepper

¾ to 1 Cup Light cream

2 Tablespoon Parmesan cheese, grated

Fit Canadian bacon around edge of 10 inch glass pie plate to form a

scalloped ring. Lay slices of cheese in bottom slightly overlapping

bacon. Break each egg into small dish and carefully slide onto cheese.

Season with salt & pepper. Cover with cream. Sprinkle with

parmesan. Bake at 350° oven for 15-20 minutes - until eggs are set.

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Breakfast 51

Easy Sausage Casserole

Snezana

1 Pound Bulk sausage

6 Eggs

3 Cups Milk

1 Teaspoon Salt

1 Teaspoon Dry mustard

6 Slices Bread, cubed

1 Cup Sharp cheddar cheese, grated

Brown sausage and drain well. Let cool. Combine eggs, milk, salt and

dry mustard. Beat with hand mixer until well blended. Stir in bread

cubes, cheese and sausage. Pour mixture into lightly greased 9x13

baking dish and cover. Refrigerate overnight. Remove from

refrigerator 1/2 hour before baking. Bake uncovered in preheated 350°

oven for 45 minutes. Let stand for 3-5 minutes after baking. Cut and

serve.

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Breakfast 52

Palačinki

Snezana

4 Eggs

3 Tablespoons Vegetable oil

1 ½ Cups Flour

2 Tablespoon Sugar

3 Cups Milk

½ Teaspoon Salt

2 Teaspoons Vanilla

Toppings (jam, cheese, syrup)

Beat eggs. Add flour and milk slowly – alternating between both.

Add oil, vanilla, sugar and salt. Butter the pan. Pour a small amount

in heated frying pan and turn to cover the bottom of the pan. Brown

lightly on one side and flip to cook other side for a short time. Fill

with your favorite filling (cheese, jam, nuts, etc.) and roll up.

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Breakfast 53

Crockpot Breakfast

Snezana

32 Ounces Frozen hash browns

1 Pound Cooked ham, cubed (lean)

1 Onion, diced

1 Green pepper, diced

1 ½ Cups Shredded cheese

12 Eggs

1 Cup Skim milk

1 Teaspoon Salt

1 Teaspoon Black pepper

Spray crockpot well with cooking oil. Divide potatoes, ham, veggies

and cheese so you can create several layers of each in the crock pot.

Start with the hash browns, then ham, onions peppers and last cheese.

Repeat until you have several layers. Beat eggs, milk salt and pepper

pour over layers in the crockpot cover and turn on low.

Cook for 10-12 hours overnight.

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Breakfast 54

Breakfast Bake

Snezana

1 Cup Cooked ham, diced

1 Packages Hash brown potatoes

1 Medium Green bell pepper, chopped

1 Tablespoon Instant chopped onion

2 Cups Cheddar cheese, shredded

1 Cup Bisquick mix

3 Cups Milk

¼ Teaspoon Pepper

4 Eggs

Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.

Layer ham, Potatoes, bell pepper, onion and 1 cup of the cheese in

baking dish. Stir Bisquick, milk, pepper and eggs until blended. Pour

into baking dish; sprinkle with remaining cheese. Cover and

refrigerate at least 4 hours but no longer than 24 hours. Bake

uncovered 30 to 35 minutes or until light golden brown around edges

and cheese is melted. Let stand 10 minutes.

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Eggs 55

Eggs California Frittata ............................................................................................................... 56

Quiche .................................................................................................................................. 57

Quiche Lorraine .................................................................................................................. 57

Eggs Goldenrod .................................................................................................................. 58

Deviled Eggs ....................................................................................................................... 59

Deviled Eyeballs ................................................................................................................. 59

Tip: For perfect hard boiled eggs, place eggs in pan and cover with cold water. Place on

stove on high heat, until water reaches a full boil. Cover the pan and remove from the

heat. Let rest for 10 minutes. Immediately cool eggs by running cold water over cooked

eggs, or adding iced water to pan.

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Eggs 56

California Frittata

Karen

1 ½ Cups Baking mix

4 Eggs

¾ Cup Green onion, chopped and sautéed

½ Cup Milk

8 Ounces Cream cheese

4 Eggs

1 Cup Mushrooms, sliced

1 Cup Green onions, sliced

2 Teaspoons Garlic minced

½ Cup Sun dried tomatoes, diced

1 Cup Broccoli flowers, chopped

2 Cups Cottage cheese

2 Cups Pepper jack cheese

10 Ounces Frozen chopped spinach, thawed and drained

Grated parmesan cheese

Preheat oven to 350. Oil 10 individual ramekins. Make crust by

mixing together baking mix, eggs, green onions, and milk until

smooth. Divide batter evenly between ramekins. Dot with nickel-

sized drops of cream cheese. Sauté mushrooms, green onions, garlic,

and sun dried tomatoes in a little oil until tender. Add broccoli and

spinach and sauté until evenly cooked. In a large bowl, beat eggs

thoroughly. Add cheeses and vegetable mix and stir. Distribute

evenly among ramekins and top with grated parmesan cheese. Bake

on baking sheet for 50 to 60 minutes, until top is puffed and brown

and toothpick comes out clean.

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Eggs 57

Quiche

Karen

1 9 inch pie shell

3 Eggs

1 Teaspoon Italian seasoning

½ Teaspoon Seasoned salt

¼ Teaspoon Pepper

2 Cups Half and half

2 Cups Shredded cheese (mixture of cheddar and pepper

jack)

Prebake pie crust at 400 degrees for 7 minutes. Lower oven

temperature to 325 degrees. Beat eggs and seasonings together; add

half & half. Place cheese in prebaked pie shell. Top with egg and

half & half mixture. Bake 42 to 45 minutes at 325 degrees.

Let stand 10 minutes before slicing.

Quiche Lorraine

Karen

1 9 inch Pie shell

3 Eggs, lightly beaten

4 Ounces Sliced bacon, cut into 1‛ pieces

1 ½ Cups Cream

¼ Teaspoon Freshly ground pepper

½ Teaspoon Salt

Pinch Nutmeg

Prepare and bake pie shell. Cook bacon in a heavy skillet over

medium heat, stirring constantly until the fat is almost rendered and

the bacon is not yet crisp. Drain on paper towels. Beat together

remaining ingredients. Arrange the bacon on the bottom of the shell

and pour the custard onto it. Bake until the filling is browned and

set, 25 to 35 minutes.

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Eggs 58

Eggs Goldenrod

Karen

6 Hard boiled eggs

3 Tablespoons Flour

2 Tablespoons Butter

2 Cups Milk

Pinch Salt and pepper

½ Pint Sour cream

2 Tablespoons Dijon mustard

1 Can Mushrooms, sliced

2 Cups Cheddar cheese, shredded

6 Slices Tomato

6 Slices Canadian bacon (optional)

6 English muffins, split

Dice the whites of the hardboiled eggs and set aside. Mash the yolks

until crumbly, and set aside. In a large saucepan, melt the butter,

gradually stirring in the flour, milk and seasonings to make a white

sauce. When sauce has thickened, add sour cream and mustard,

stirring until blended. Sauté mushrooms in butter, pour off excess

liquid, and add mushrooms to sauce. Add cheese to sauce and stir

until well blended. Add diced egg whites to sauce, and then remove

from flame, cover and set aside. To assemble, place tomato slice,

followed by Canadian bacon slice on toasted, buttered English

muffin. Spoon sauce over top, then sprinkle with crumbled egg yolk.

Garnish with paprika and a sprig of parsley.

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Eggs 59

Deviled Eggs

Snezana

6 Eggs, hard boiled and peeled

¼ Cup Mayonnaise

1 Teaspoon Vinegar

1 Teaspoon Mustard

1/8 Teaspoon Salt

Dash Pepper

Cut eggs in half. Whip egg yolks with other ingredients. Scoop

inside whites. Sprinkle with paprika.

Deviled Eyeballs

Snezana

12 Eggs, hard boiled and peeled

24 Green olives stuffed with pimentos

Miracle Whip

Mustard

Halve eggs lengthwise, take out yolks. Mix yolks, some miracle whip

and mustard until you have a smooth paste. Spoon this mixture back

into the eggs. Add one olive to the center of the mixture in the egg.

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Salad 60

Salad Strawberry Ice Cream Jello ................................................................................................ 61

Cherry Pineapple Salad ..................................................................................................... 61

Cole Slaw Dressing ............................................................................................................. 61

Dream Whip Salad ............................................................................................................. 62

Wilted Spinach Salad ......................................................................................................... 62

Lincoln Highway Inn Salad Dressing .............................................................................. 63

Pineapple Delight ............................................................................................................... 63

Hawaiian Jello Salad .......................................................................................................... 64

Orange Sherbet Gelatin Salad ........................................................................................... 64

Pistachio Pudding Salad .................................................................................................... 65

Orange Buttermilk Jello Salad .......................................................................................... 65

Strawberry Ripple Salad .................................................................................................... 66

Low Fat Creamy Strawberry Mold .................................................................................. 66

Ambrosia Mold ................................................................................................................... 67

Bridal Salad.......................................................................................................................... 67

Mandarin Mousse Mold .................................................................................................... 68

Mediterranean Steak Salad in Bread Bowl ...................................................................... 69

Taco Salad ............................................................................................................................ 70

Crunchy Vegetable Salad .................................................................................................. 70

Potato Salad Wensits Style ................................................................................................ 71

Macaroni Salad - Creamy .................................................................................................. 72

Spinach and Orzo Salad ..................................................................................................... 72

Oriental Salad ...................................................................................................................... 73

Cucumber Salad .................................................................................................................. 73

Cucumber Salad .................................................................................................................. 74

BLT Pasta Salad ................................................................................................................... 74

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Salad 61

Strawberry Ice Cream Jello

Chris

3 Ounce package Raspberry Jello

1 Cup Boiling water

1 Pint Strawberry ice cream

Dissolve Jello in boiling water. Melt ice cream in Jello mixture. Pour

into mold. Doesn’t melt if left out – good for picnics.

Cherry Pineapple Salad

Mary Beth

16 Ounce can Crushed pineapple

1 Can Cherry pie filling

1 Can Sweetened condensed milk

1 Container Cool whip

1 Cup Walnuts, chopped

Drain juice from pineapple. Combine all ingredients and mix

together. Refrigerate before serving.

Cole Slaw Dressing

Karen

¾ Cup Mayonnaise

¼ Cup White vinegar (or rice vinegar)

1 Tablespoon Sugar

Combine ingredients and toss into cole slaw (packaged or shredded

cabbage, carrots, onions, and green peppers).

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Salad 62

Dream Whip Salad

Paul

2 Envelopes Dream Whip, prepared according to

package directions

4 Bananas

2 11 ounce cans Mandarin oranges

1 16 ounce can Tart cherries

1 16 ounce can Sweet cherries

1 Bunch Seedless grapes

2 Cups Mini marshmallows

Drain juice from canned fruit. Combine all ingredients, except

bananas and mix together. Refrigerate. Add bananas just before

serving.

Wilted Spinach Salad

Karen

6 Cups Fresh spinach, washed well and torn

1 Cup Fresh mushrooms, sliced

¼ Cup Green onions, thinly sliced

3 Slices Bacon

¼ Cup Vinegar

2 Tablespoons Sugar

½ Teaspoon Dry mustard

1 Hard cooked egg, chopped

Combine vegetables in a large bowl. In a 12 inch skillet, cook the

bacon until crisp. Drain on paper towels and crumble. Reserve 2

tablespoons of pan drippings. Stir in vinegar, sugar and dry mustard

into drippings. Bring to boil and remove from heat. Add the spinach

mixture. Toss together in skillet until spinach wilts. Transfer to

serving dish. Add crumbled bacon and chopped egg. Toss to

combine.

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Salad 63

Lincoln Highway Inn Salad Dressing

Mom

½ Tablespoon Dry mustard

1/8 Teaspoon Garlic salt

1 Can Tomato soup

1 Cup Vegetable oil

¾ Cup Sugar

½ Cup Vinegar

1 Medium Onion, grated

1 Teaspoon Worcestershire sauce

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Paprika

Blend all ingredients thoroughly and chill.

Pineapple Delight

Snezana

Attributed to Mom

20 Ounce can Crushed pineapple (undrained)

3 ½ Ounce package Lemon instant pudding

2 Cups Mini marshmallows

8 Ounce Frozen whipped topping, thawed

Nuts

Stir pudding and pineapple until dissolved. Stir in marshmallows.

Stir in cool whip. Let stand till thick - best overnight or 6-8 hours. It

will thicken easily. You may use other fruits such as grapes, apples

and mandarin oranges. Garnish with nuts.

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Salad 64

Hawaiian Jello Salad

Snezana

½ Cup Sugar

20 Ounce can Crushed pineapple, with juice

3 Ounces Apricot Jello

8 Ounces Cream cheese

5 Tablespoons Whole milk

1 Medium container Cool whip

Bring to boil pineapple and sugar then add Jello. Let cool. Whip

cream cheese with milk and add cool whip. Add Jello/pineapple

mixture together. Refrigerate.

Orange Sherbet Gelatin Salad

Snezana

6 Ounces Orange gelatin

1 Cup Boiling water

11 Ounce can Mandarin oranges, drain and reserve juice

1 Pint Orange sherbet

1 Cup Heavy cream, whipped (or cool whip)

Dissolve gelatin in boiling water. Add juice of mandarin oranges and

sherbet. Mix well. When partially set, add mandarin oranges and

fold in cool whip or whipping cream. Pour into 1 ½ qt ring mould or

bowl. Chill.

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Salad 65

Pistachio Pudding Salad

Snezana

20 Ounce can Crushed pineapple, with juice

1 Package Instant pistachio pudding

½ Cup Miniature marshmallows

1 Medium container Cool whip

Nuts for garnish

Mix pudding mix, pineapple, marshmallows and pecans in large bowl

until well blended. Add whipped topping; stir gently until well

blended. Cover. Refrigerate 1 hour or until ready to serve.

Orange Buttermilk Jello Salad

Snezana

1 20 ounce can Crushed pineapple, with juice

1 6 ounce package Orange flavored gelatin

2 Cups Buttermilk

1 8 ounce container Cool whip, thawed

In a saucepan, bring pineapple to a boil. Remove from the heat; add

gelatin and stir to dissolve. Add buttermilk and mix well. Cool to

room temperature. Fold in whipped topping. Pour into an 11‛ x 7‛ x

2‛ dish. Refrigerate several hours or overnight. Cut into squares.

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Salad 66

Strawberry Ripple Salad

Snezana

Attributed to Chris and Mary Beth

1 Large package Strawberry Jello

1 ½ Cups Boiling water

1 20 ounce can Crushed pineapple

2 10 ounce packages Frozen strawberries

2 Bananas, mashed

1 Cup Sour cream

Dissolve Jello in 1 ½ cups boiling water. Add undrained pineapple,

frozen strawberries and bananas. Divide mixture equally and pour

one into a Jello mold. Chill until firm. Spread sour cream on top and

pour remaining Jello mixture over the sour cream. Chill.

Low Fat Creamy Strawberry Mold

Snezana

1 ½ Cups Boiling water

1 Large (or 2 small) Strawberry sugar free gelatin

1 ½ Cup Cold water

1 Cup Strawberries, chopped

8 Ounce container Cool whip, thawed, divided

Stir boiling water into gelatin in large bowl at least 2 minutes until

completely dissolved. Stir in cold water. Refrigerate about 1-1/4

hours or until slightly thickened (consistency of unbeaten egg

whites). Gently stir in 2 cups of the whipped topping with wire

whisk until well blended. Refrigerate about 15 minutes or until

thickened (spoon drawn through leaves definite impression). Stir in

strawberries. Pour into 6-cup mold. Refrigerate 4 hours or until firm.

Unmold. Garnish with remaining whipped topping.

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Salad 67

Ambrosia Mold

Snezana

8 Ounce can Crushed pineapple, undrained

Cold water

2 Cups Boiling water

8 Ounce package Orange gelatin

1 ¾ Cups Cool whip, thawed

11 Ounce can Mandarin orange segments, drained

1 ½ Cups Miniature marshmallows

½ Cup Coconut, flaked

Drain pineapple, reserving juice. Add cold water to juice to measure 1

cup. Stir boiling water into gelatin in large bowl at least 2 minutes

until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4

hours or until slightly thickened (consistency of unbeaten egg whites).

Stir in whipped topping with wire whisk until smooth. Refrigerate 10

minutes or until mixture will mound. Stir in pineapple, oranges,

marshmallows and coconut. Spoon into 6-cup mold sprayed with no

stick cooking spray. Refrigerate 3 hours or until firm. Unmold.

Bridal Salad

Snezana

Attributed to Grandma Walsh Note: this was called Goody Goody to get the kids to eat it

¼ to ½ Head Cabbage, shredded

Mini marshmallows

Walnuts, chopped

1 Can Crushed pineapple, drained

Little Mayonnaise

Little Cool whip

Mix everything together.

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Salad 68

Mandarin Mousse Mold

Snezana

1 ½ Cups Boiling water

1 Large (or 2 small) Orange gelatin

1 Cup Cold water

11 Ounce can Mandarin orange segments, drained

8 Ounce container Cool whip, thawed, divided

Stir boiling water into gelatin in large bowl 2 minutes until completely

dissolved. Stir in cold water. Place orange segments in 6-cup mold;

spoon 2 cups gelatin mixture into mold over oranges. Refrigerate

about 30 minute or until set, but not firm (should stick to finger).

Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or

until slightly thickened (consistency of unbeaten egg whites). Stir in 2

cups of the whipped topping with wire whisk until well blended. Pour

over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.

Serve with remaining whipped topping. Store leftover gelatin mold in

refrigerator.

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Salad 69

Mediterranean Steak Salad in Bread Bowl

Karen

2/3 Cup + ¾ cup Balsamic vinaigrette salad dressing, divided

4 Cloves Garlic, pressed

1 ½ Teaspoons Dried oregano

1/8 Teaspoon Coarsely chopped black pepper

1 ½ Pounds Flank steak

1 Can Artichoke hearts, drained and quartered

1 Bag Hearts of romaine lettuce, torn

3 Plum tomatoes, cut in wedges

½ Small Red onion, sliced into thin wedges

½ Cup Kalamata olives, sliced

4 Ounces Feta cheese, crumbled

1 Loaf Frozen bread dough, thawed

Marinate meat overnight in a resealable plastic bag with 2/3 cup

balsamic dressing, garlic, oregano and pepper.

Bountiful Bread Bowl: Thaw bread dough. Spray ovenproof serving

size bowl on outside with nonstick cooking spray. Shape dough

around bowl to conform to shape. Bake 15 to 18 minutes or until deep

golden brown. Remove to a rack and carefully loosen bread from

bowl. Cool 15 minutes before removing. Stand upright and cool an

additional 5 minutes.

Prepare grill for direct cooking over medium coals. Remove steak

from marinade and discard marinade. Grill steak 20 minutes, or until

done to your liking. Carve diagonally across the grain. Arrange lettuce

on serving platter; top with steak slices, artichokes, tomatoes,

cucumber, onion and olives. Top with feta cheese and drizzle with

dressing. Serve in bread bowl.

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Salad 70

Taco Salad

Karen

Ground beef

Taco seasoning mix

Small can tomato sauce

Iceberg lettuce

Cheddar or Jack cheese

Avocado

Tomato

Sour Cream

Salsa

Catalina Dressing

Tortilla Chips

Brown ground beef, combine with seasoning mix and tomato sauce.

In individual bowls, layer chips, lettuce, meat, cheese, salsa,

tomatoes, avocado, sour cream and dressing. Top with more chips.

Add anything else you like in a salad (olives, jalapenos, etc.)

Crunchy Vegetable Salad

Snezana

2 Cups Cauliflower

2 Cups Broccoli florets

2 Carrots, thinly sliced

1 Small Zucchini, sliced

1 Small Red onion, sliced

1 – 1 ½ Cups Italian salad dressing

Combine vegetables in a large mixing bowl. Pour salad dressing over

and toss to coat evenly. Refrigerate until serving time.

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Salad 71

Potato Salad Wensits Style

Snezana

Attributed to Mom – note: some of the Wensits men don’t care for this, especially Dad

Potatoes

1 Egg

1/3 Cup Sugar

2 Tablespoons Flour

½ Cup Vinegar

½ Cup Water

1 Cup Miracle Whip

1 Tablespoon Prepared mustard

2 – 3 Tablespoons Butter

½ Teaspoon Salt

Wash potatoes, do not peel and cook until a fork can easily be

inserted in the potato. Drain water, let cool a bit. Peel potatoes.

When potatoes are cold to the touch, then cut into cubes/chunks (not

too small but not too huge either).

Mix together sugar and flour in a pan. Beat egg and blend in

sugar/flour. Dilute vinegar with water then add to pan. Cook over

low flame until thick, stirring constantly. Remove from stove and

while still hot add Miracle Whip, mustard, butter and salt. Beat until

smooth. Stir dressing into potatoes. Chill a few hours before serving.

Note: Add chopped cucumber, onions, green pepper and hard

boiled eggs to potatoes for additional flavor.

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Salad 72

Macaroni Salad - Creamy

Snezana

Attributed to Mom

12 Ounces Elbow macaroni

8 Ounces Miracle Whip

5 Ounces Sweet pickle relish

6 Large Hardboiled eggs, chopped

5 Stalks Celery, chopped

1 Green pepper, chopped

1 Small Onion, chopped

Cook macaroni; drain; rinse in cold water. Add chopped eggs and

vegetables. Mix relish and 2 tablespoons milk into Miracle Whip.

Mix everything together and chill. Garnish with egg.

Spinach and Orzo Salad

Snezana

1 16 ounce package Orzo

1 10 ounce package Baby spinach leaves, finely chopped

½ Pound Feta cheese, crumbled

½ Red onion, finely chopped

¾ Cup Pine nuts

½ Teaspoon Dried basil

¼ Teaspoon Ground white pepper

½ Cup Olive oil

½ Cup Balsamic vinegar

Bring a large pot of lightly salted water to a boil. Add orzo and cook

for 8 to 10 minutes or until al dente; drain and rinse with cold water.

Transfer to a large bowl and stir in spinach, feta, onion, pine nuts,

basil and white pepper. Toss with olive oil and balsamic vinegar.

Refrigerate and serve cold.

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Salad 73

Oriental Salad

Snezana

1 Large head Napa cabbage

1 Bunch Green onion

2 Packages Ramen noodles (discard seasonings)

8 Ounce package Almonds, slivered

½ Cup Butter

½ Cup Vinegar

2 Tablespoons Soy sauce

1 Cup Oil

1 Cup Sugar

Chop cabbage, and green onions including stems. Toss together.

Melt butter. Break apart noodles and add with almonds to butter.

Sauté until golden brown. Drain on paper towel. Do not mix with

cabbage until ready to serve. Mix all dressing ingredients and

refrigerate until ready to serve. Stir again before mixing with cabbage

if needed.

Cucumber Salad

Karen

2 - 3 Medium Cucumbers

2 Teaspoons Salt

¾ Cup Sour cream (or plain yogurt)

1 Tablespoon Red wine vinegar

Peel cucumbers and cut into very thin slices. Put the slices into a

colander, sprinkle with the salt and let drain 30 minutes. Combine

the sour cream and vinegar to make a dressing. Wrap the cucumber

slices in a clean dish towel and squeeze gently to dry them. Toss

with the dressing. Let stand 20 minutes before serving.

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Salad 74

Cucumber Salad

Snezana

4 – 6 Medium Cucumbers

1 Medium Onion, finely diced

1 Tablespoon Cooking oil

2 Tablespoons Garlic powder

8 Ounces Sour cream

1 Tablespoon Parsley

Salt and pepper to taste

Peel cucumbers and cut into very thin slices. Add diced onion,

cooking oil, garlic powder, parsley, salt and pepper to taste. Mix

well. Add sour cream and coat cucumbers. Let stand overnight.

BLT Pasta Salad

Snezana

3 2/3 Cups Large shell macaroni, cooked

4 Cups Tomatoes, cut up

4 Strips Bacon, cooked and crumbled

3 Cups Lettuce, sliced thin

1 Teaspoon Sugar

2 Teaspoons Cider vinegar

½ Cup Fat free mayonnaise

1/3 Cup Light sour cream

1 Tablespoon Dijon mustard

Salt and pepper to taste

In a large bowl mix together the macaroni, bacon, tomato and lettuce.

In a small bowl mix the sugar, vinegar, mayonnaise, sour cream and

mustard. Pour over the macaroni mixture, stir together and chill.

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Soup 75

Soup Vegetable Soup ................................................................................................................... 76

Asparagus Spinach Soup ................................................................................................... 77

Cream of Carrot and Dill Soup ......................................................................................... 78

Creamy Leek and Mushroom Soup ................................................................................. 79

Potato Cheese Soup ............................................................................................................ 80

Potato Cheese Soup ............................................................................................................ 81

Spaghetti Soup .................................................................................................................... 82

Old fashioned Cream of Tomato Soup ............................................................................ 82

Split Pea Soup ..................................................................................................................... 83

Chicken Leek Noodle Soup ............................................................................................... 85

Gazpacho ............................................................................................................................. 86

Minestrone Soup ................................................................................................................. 87

Taco Soup............................................................................................................................. 87

Mushroom and Potato Chowder ...................................................................................... 88

Mushroom Stew .................................................................................................................. 89

Bean and Bacon Soup ......................................................................................................... 89

Easy Low-fat Chili .............................................................................................................. 90

Minestrone Soup for a Crowd .......................................................................................... 91

Serbian Muchkalica (Pork & Paprika Stew) .................................................................... 92

Greek Lamb Stew................................................................................................................ 93

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Soup 76

Vegetable Soup

Chris

1 Pound Ground turkey sausage

1 Cup Onion, diced

1 Cup Celery sliced

1 Cup Carrots, sliced

2 Cups Cabbage, shredded

1 Cup Frozen green beans

16 Ounce can Chopped tomatoes

16 Ounce can Tomato juice

1 Tablespoon Dried parsley flakes

1 Teaspoon Salt

¼ Teaspoon Pepper

½ Teaspoon Oregano

½ Teaspoon Basil

2 Cloves Garlic, minced

2 Cups Water

5 Beef bouillon cubes

15 Ounce can Chili beans

2 Potatoes cubed or elbow macaroni

Brown the meat in the pan you’re going to use (drain if needed).

Add remaining ingredients except chili beans, chopped potatoes

and/or elbow macaroni). Bring to a boil. Lower the heat and simmer,

covered until vegetables are done to your liking. Stir often. Add chili

beans and potatoes or elbow macaroni about 15 to 20 minutes at the

end. If the soup is too thick, add more water or broth. Freezes well.

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Soup 77

Asparagus Spinach Soup

Karen

2 Pounds Asparagus

29 Ounces Chicken stock

1 Bunch Spinach, stemmed

½ Cup Milk (or more up to 1 cup)

Salt

Pinch Cayenne pepper

1 Large Red bell pepper, roasted, skinned, seeded

Cream (optional)

Remove tough parts of stems from asparagus by snapping asparagus

in half. Place stems in a saucepan with chicken stock. Bring to a boil,

lower heat and simmer for 10 minutes. Remove from heat and

discard stems. Chop asparagus tips into 1 inch pieces. Bring

asparagus broth to a boil, add cut asparagus and cook until soft,about

10 minutes. Remove from heat, add spinach leaves, and stir to wilt

spinach. Transfer asparagus and spinach to a blender and add

enough broth mixture so mixture purees smoothly. Transfer puree

to a container and add enough broth to achieve desired consistency.

Refrigerate until ready to serve. The faster you cool it down, the

better the color will be. (It may be made 1 day ahead). Heat puree

careful, adding more reserved broth if necessary and cream if

desired. Season with salt and cayenne. Pour in warm bowls and

garnish with red pepper puree, if desired.

Puree pepper until smooth in blender and strain through a fine sieve.

Transfer puree to a plastic squeeze bottle and make squiggles or

other designs on the soup.

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Soup 78

Cream of Carrot and Dill Soup

Karen

2 Tablespoons Butter

2 Medium White Onions, peeled, coarsely chopped

1 ½ Pounds Carrots, peeled and sliced

¼ Cup Fresh dill weed, minced

6 Cups Chicken stock

1 Cup Milk

1 ½ Cups Half and half

1 Teaspoon Salt

1 Pinch White pepper, freshly ground

Melt the butter in a medium (3-quart) saucepan. Cook the onions

uncovered over low heat until translucent, about 15 minutes. Add

the carrots and dill, cover and cook over medium-low heat for 20

minutes. Bring the chicken stock to the simmer in a separate

saucepan while the carrots are cooking. Add the stock to the carrot

mixture and boil gently over medium heat for about 20 minutes or

until the carrots are fork tender. Remove from the heat and add the

milk. Allow to cool for a few minutes before putting the soup in a

food processor or blender. Stir in the cream, salt and pepper to taste.

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Soup 79

Creamy Leek and Mushroom Soup

Karen

4 Tablespoons Butter

1 Pound Leeks, white part only, finely shredded

½ Pound Mushrooms, roughly chopped

3 Cups Vegetable stock

1 Cup Milk

½ Pound Potatoes, peeled and diced in small pieces

3 Ounces Stilton cheese

4 Tablespoons Horseradish

1 Gherkin pickle, finely chopped (optional)

4 Tablespoons Sour cream

Melt butter in a large saucepan, then sauté the leeks and

mushrooms--cooking gently for 10 minutes, stirring from time to

time. Add the vegetable stock, milk, and potatoes, bring to a boil,

then reduce heat and simmer for 20 minutes, until the potatoes are

tender. When ready to serve, crumble in the Stilton cheese and stir

well for a minute or two. Ladle into bowls. Top each serving with a

heaping spoonful of the pickle-horseradish cream and a fine mince

of parsley.

Garnish: Mix 4 Tablespoons of horseradish and a finely chopped

gherkin pickle into 4 Tablespoons of sour cream and chill. Finely

mince fresh parsley as a final topping.

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Soup 80

Potato Cheese Soup

Snezana

3 Medium Potatoes, peeled and quartered

1 Small Onion, finely chopped

1 Cup Water

1 Teaspoon Salt

3 Cups Milk

3 Tablespoons Butter, melted

2 Tablespoons Flour

2 Tablespoons Fresh parsley, minced

1 Cup Swiss cheese, shredded

In a saucepan bring potatoes, onion, water and salt to a boil. Reduce

heat; cover and simmer until potatoes are tender. Do not drain;

mash slightly. Stir in milk. In a small bowl, blend butter, flour,

parsley and pepper; stir into the potato mixture. Cook and stir over

medium heat until thickened and bubbly. Remove from heat; add

cheese and stir until almost melted.

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Soup 81

Potato Cheese Soup

Karen

3 Tablespoons Butter

2 Leeks, white and light green portions, sliced

3 Large Potatoes, peeled and diced

1 ½ Cups Water

4 Cups Chicken stock

1 Teaspoon Dijon mustard

1 Cup Cheddar cheese, grated

½ Cup Heavy cream

Salt and pepper

In large pot, melt butter. Add leeks and cook over medium heat,

stirring occasionally. Add potatoes and season with salt and pepper.

Add water and chicken stock and bring to a simmer. Cook until

vegetables are tender. Puree the soup in a blender. Return to pot and

bring to simmer. Add mustard and cheese. Stir until smooth. Add

cream and bring to simmer.

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Soup 82

Spaghetti Soup

Karen

1 Pound Ground beef

2 Cans Beef broth

64 Ounce can Tomato juice

1 Teaspoon Salt

½ Teaspoon Garlic salt

1 Green pepper, minced

1 Small Onion, minced

14 Ounce can Stewed tomatoes

2 Cups Shredded cabbage

½ Pound Spaghetti, uncooked

Brown ground beef and drain. Stir in water, juice, salt, seasonings,

pepper, onion, tomatoes, and cabbage; bring to boil. Reduce heat

and simmer 30 minutes or until vegetables are tender. Break

spaghetti into thirds. Add to soup and simmer an additional 15 to 20

minutes.

Old fashioned Cream of Tomato Soup

Snezana

1 28 ounce can Diced tomatoes (undrained)

1 Cup Chicken broth

¼ Cup Butter

2 Tablespoons Sugar

1 Tablespoon Onion, chopped

3 Tablespoons Butter, melted

1/8 Teaspoon Baking soda

2 Cups Heavy cream

In saucepan, combine first 6 ingredients. Cover and simmer for 1

hour. Heat cream in top of a double boiler over simmering water;

add to the tomato mixture just before serving.

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Soup 83

Split Pea Soup

Karen

1 Cup Dried split peas

1 Quart Water

1 Ham bone

½ Cup Celery, chopped

¼ Cup Onion, chopped

¼ Cup Carrots, diced

1 Bay leaf

1/8 Teaspoon Thyme

Parsley to taste

Marjoram to taste

Salt and pepper to taste

Wash and sort peas. Add water, bring to boiling, and simmer 2

minutes. Remove from heat; cover and let stand for 1 hour. Add

everything else. Heat to boiling. Reduce heat and simmer, covered

for 2 - 1/2 to 3 - hours, until peas are soft. Run through blender.

Warning: blend in small batches, as hot liquid expands in a blender

and will explode all over your walls if you do too much at once.

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Soup 84

Curried Pumpkin Soup Karen

1 Large Onion, sliced

¾ Cup Scallions, white part only

¼ Cup Butter

16 Ounce can Pumpkin

4 Cups Chicken broth

1 Bay leaf

½ Teaspoon Sugar

½ Teaspoon Curry powder

1/8 Teaspoon Nutmeg

Several Sprigs parsley

2 Cups Half and half

Salt and pepper to taste

Sour cream or heavy cream for garnish

Chopped chives or pumpkin seeds for garnish

Sauté onion and scallion in butter until golden brown. Stir in

pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.

Bring to a simmer and continue simmering uncovered for 15

minutes, stirring occasionally. Transfer soup to food processor in

batches and puree. Return to pot; add half and half, and salt and

pepper. Simmer 5 to 10 minutes. Serve in bowls with streaks of sour

cream or swirls of heavy cream on surface. Top with chopped chives

or sprinkle with toasted pumpkin, if desired.

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Soup 85

Chicken Leek Noodle Soup

Karen

10 Cups Chicken broth

1 Cup Dry white wine

1 Pound Chicken breasts, boneless and skinless

¼ Cup Unsalted butter

4 Medium Leeks, white part only chopped and rinsed well

2 Medium Carrots, peeled and finely chopped

3 Ribs Celery, finely chopped

2 Teaspoons Salt

1 Teaspoon Black pepper, freshly ground

8 Medium Mushrooms, thinly sliced

2 Cups Thin egg noodles, cooked and drained

4 Ounces Fresh green beans, trimmed and sliced diagonally

3 Tablespoons Fresh Italian parsley, chopped

In large saucepan, heat chicken broth and wine to boiling. Reduce

heat, add chicken and simmer uncovered, 15 minutes. Remove

chicken with slotted spoon, reserving cooking liquid. Set aside to

cool.

In large heavy saucepan, melt butter over medium-low heat. Add

leeks, carrots, celery, salt and pepper. Simmer gently 5 minutes.

Add reserved chicken broth mixture and mushrooms. Simmer

uncovered 10 minutes. Add noodles and green beans and simmer

for 5 minutes. Remove from heat. Shred cooled chicken and stir into

soup. Add parsley and heat through.

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Soup 86

Gazpacho

Karen

1 Medium Cucumber, peeled, seeded, coarsely chopped

1 Medium Green bell pepper, coarsely chopped

1 Small Onion, coarsely chopped

1/3 Cup Parsley leaves, packed

2 ½ Pounds Ripe tomatoes, peel, seed, coarsely chop

1 Cup Tomato juice

¼ Cup Red wine vinegar

3 Tablespoons Extra virgin olive oil

2 Cloves Garlic, minced

1 Fresh jalapeno, seeded, minced (optional)

2 Teaspoons Salt

Finely chop, but do not puree, in a food process or blender the

cucumber and green pepper. Remove to a large bowl. Finely chop in

the food processor the onion and parsley. Add to the cucumbers and

green pepper mix. In food processor, finely chop the tomatoes and

add to the cucumber mixture. Add remaining ingredients to mix and

stir well. Refrigerate for at least 2 hours.

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Soup 87

Minestrone Soup

Karen

1 Pound Italian sweet sausage

1 Tablespoon Olive oil

1 Cup Onion, diced

1 Clove Garlic, finely minced

1 Teaspoon Basil

1 Cup Carrots, sliced

2 Cups Cabbage, finely shredded

2 Small Zucchini, sliced

16 Ounce can Chopped tomatoes

2 Cans Beef broth

1 Teaspoon Salt

¼ Teaspoon Pepper

Slice the sausage into ½‛ thick pieces. Brown. Add onion, garlic,

carrots and basil. Cook for 5 minutes. Add remaining ingredients

and bring to boil. Reduce heat and simmer covered for 1 hour.

Taco Soup

Snezana

1 Large Onion, chopped

Taco sauce to taste

2 Cups Whole kernel corn

1 Can Chicken broth

1 Can Black beans, undrained

1 Can Great northern beans, undrained

1 Can Fat-free refried beans

1 Can Diced tomatoes, seasoned

1 Can Diced tomatoes, Rotel (spicy)

Sauté the onion until soft in a pan sprayed with PAM. Add the other

ingredients to it and simmer for 30-40 minutes.

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Soup 88

Mushroom and Potato Chowder

Snezana

½ Cup Onion, chopped

¼ Cup Butter

2 Tablespoons Flour

1 Teaspoon Salt

½ Teaspoon Pepper

3 Cups Water

1 Pound Fresh mushrooms, sliced

1 Cup Celery, chopped

1 Cup Potatoes, peeled and diced

½ Cup Carrots, chopped

1 Cup Light cream

¼ Cup Parmesan cheese, grated

In a large kettle, sauté onion in butter until tender. Add flour, salt

and pepper; stir to make a smooth paste. Gradually add water,

stirring constantly. Bring to a boil; cook and stir for 1 minute. Add

mushrooms, celery, potatoes and carrots. Reduce heat; cover and

simmer for 30 minutes or until vegetables are tender. Add cream

and Parmesan cheese and heat through.

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Soup 89

Mushroom Stew

Snezana

1 Can Tomato soup, undiluted

1 Can Cream of mushroom soup, undiluted

2 ½ Cups Water

2 Pounds Beef stew meat, cubed

2 Bay leaves

3 Medium Potatoes, cut into 1‛ chunks

4 Carrots, cut into ½‛ slices

1 Pound Medium fresh mushrooms, halved

1 Tablespoon Quick cooking tapioca

In Dutch oven, stir soups and water until smooth. Add meat and bay

leaves. Cover and bake at 325 for 1 ½ hours. Stir in vegetables and

tapioca. Cover and bake 1 hour longer or until meat and vegetables

are tender. Remove bay leaves before serving.

Bean and Bacon Soup

Snezana

1 Tablespoon Olive oil

½ Cup Onion, chopped

3 Cups Fat-free, low-sodium chicken broth

1 Teaspoon Dried thyme

15 Ounce can Red beans, rinsed and drained

1 Cup Canadian bacon, chopped (about 3 oz.)

4 to 6 Drops Hot chili sauce

1/4 Teaspoon Garlic powder

Heat oil on medium-high in a saucepan. Add onion and celery and

cook, stirring frequently, 2-3 minutes or until tender. Add broth and

thyme and bring to a boil. Meanwhile, mash half the beans in a bowl.

Stir bacon, chili sauce, garlic and all beans into soup; reduce heat.

Simmer until heated through, 7-8 minutes.

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Soup 90

Easy Low-fat Chili

Snezana

1 Medium Onion, chopped

¼ Cup Green pepper, chopped

4 Cups Water, divided

15 Ounce can Great northern beans, rinsed & drained

15 Ounce can Navy beans, rinsed & drained

6 Ounce can Salt free tomato paste

14 ½ Ounce can Diced tomatoes, drained

2 to 4 Teaspoons Chili powder

1 Teaspoon Salt

½ Teaspoon Pepper

In a large saucepan, cook the onion and green pepper in 1/2 cup

water until tender. Add beans, tomato paste and tomatoes. Stir in

chili powder, salt, pepper and remaining water; bring to a boil.

Reduce heat; cover and simmer for 20 minutes.

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Soup 91

Minestrone Soup for a Crowd

Snezana

2 Cloves Garlic, finely chopped

1 Medium Onion, chopped (1/2 cup)

2 Small Zucchini, chopped (2 cups)

2 Medium Carrots, sliced (1 cup)

2 Medium Celery stalks, chopped (1 cup)

28 Ounce can Diced tomatoes, undrained

4 Cups Chicken broth or water

4 Cups Tomato juice

1 Cup Red dry wine or water

1 Tablespoon Dried basil leaves

1 Teaspoon Salt

½ Teaspoon Dried oregano leaves

¼ Teaspoon Pepper

1 Cups Uncooked pasta (rotini, mostaccioli and shell

mixture)

Spray 8-quart nonstick Dutch oven with cooking spray; heat over

medium heat. Cook garlic and onion in Dutch oven about 2 minutes,

stirring occasionally, until onion is tender. Stir in remaining

ingredients except pasta. Heat to boiling; reduce heat. Cover and

simmer 45 minutes. Heat to boiling. Stir in pasta. Heat to boiling;

reduce heat. Simmer uncovered 10 to 15 minutes or until pasta is

tender.

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Soup 92

Serbian Muchkalica (Pork & Paprika Stew)

Snezana

4 Tablespoon Butter

4 Tablespoons Vegetable oil

2 Pounds Boneless pork, thinly sliced into ½‛

wide long strips

3 Medium Onions, cut crosswise thinly and

separated into rings

2 Tablespoons Flour

3 Tablespoons Hot paprika

1 Green bell pepper, cut into strips

1 Red bell pepper, cut into strips

1 Yellow bell pepper, cut into strips

2 – 3 Serrano peppers, cut into small rings

1 Cup Beef stock

3 Tablespoons Tomato paste

2 – 3 Large Garlic cloves, minced

1 Teaspoon Salt

1 Bay leaf

Heat 2 tablespoons of butter and 2 tablespoons of oil together in a

large pot. When the oil is very hot, add the pork in batches and

brown on all sides, about 5 minutes. Remove pork. Add the

remaining butter and oil to the drippings in the pan. When hot, add

the onions and cook them over medium heat, stirring constantly,

until they are soft and golden colored. Sprinkle the flour and paprika

powder over the onions and cook for 2 minutes longer, stirring

constantly. Reduce the heat and add the pork and the sliced peppers,

beef stock, tomato paste, minced garlic, salt, and bay leaf. Stir to mix

well. (There will seem to be not enough liquid in the mixture, don't

add more stock. As the paprika cooks, it releases moisture.) Increase

the heat to bring the mixture to a boil. Reduce heat to low, cover the

pot, and let simmer for 1 to 1 1/2 hours. Stir the mixture occasionally.

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Soup 93

Greek Lamb Stew

Snezana

2 Pounds Lamb, boneless and cubed

2 Medium Onions, chopped

3 Tablespoons Butter

1 Clove Garlic, minced

1 Tablespoon Parsley, chopped

Salt and pepper

6 Ounce can Tomato paste

1 Cup White wine

Melt butter in stew pan or dutch oven; add meat, onion, garlic,

parsley, salt and pepper; brown over medium fire, stirring

constantly. The gentle braising of the meat is the secret to success

with this recipe. When all of the ingredients are delicately browned,

add tomato paste diluted in 2 cups water; add wine; stir; lower heat

and simmer for about 1½ hours.

Variant: Lamb Stew with Potatoes

12 small potatoes, butter, chopped parsley

Wash and peel the potatoes, brown them lightly in butter, and add to

stew. Simmer until the potatoes are tender and sprinkle with the

chopped parsley before serving.

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Sandwiches 94

Sandwiches Sloppy Joes .......................................................................................................................... 95

Bar B Q ................................................................................................................................. 95

Pulled Pork .......................................................................................................................... 96

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Sandwiches 95

Sloppy Joes

Mom

1 Pound Hamburger

1 Tablespoon Worcestershire sauce

½ Tablespoon Vinegar

½ Tablespoon Sugar

1 Tablespoon Mustard

½ Cup Catsup

1 Onion, chopped

Salt and pepper

Cook everything together for one half hour. Serve on hamburger buns.

Alternatively, microwave hamburger on high for 6 minutes. Drain.

Add remaining ingredients and microwave for an additional 3 minutes.

Bar B Q

Mom

2 Tablespoons Crisco

1 Pound Hamburger

2 Large Onion, chopped

½ Cup Sliced mushrooms

1 Cup Tomatoes (can)

¼ Cup Catsup

1 Cup Water

1 Teaspoon Chili powder

3 Tablespoons Tapioca

Salt and pepper

Fry hamburger, onions, celery and mushrooms in Crisco until brown.

Add catsup, tomatoes, water and seasonings. Cook and simmer 15

minutes. Add tapioca and cook until slightly thick. Serve on

hamburger buns.

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Sandwiches 96

Pulled Pork

Karen

This is spicy, reduce ground red pepper and hot red pepper sauce to tame it.

4 Pounds Pork shoulder blade roast ( I use a smaller roast)

2 Tablespoons Brown sugar

1 Teaspoon Sweet or hot paprika

½ Teaspoon Chili powder

¼ Teaspoon Ground red pepper

1 Teaspoon Salt

½ Teaspoon Pepper

Oil (olive, canola<)

3/8 Cup White vinegar

3/8 Cup Cider vinegar

½ Tablespoon Hot red pepper sauce

½ Tablespoon Sugar

1 ½ Cups Barbecue sauce (recommend Sweet Baby Rays)

1 Package Coleslaw mix

½ Cup Mayonnaise

Sandwich buns

Make a dry rub by combining the brown sugar, paprika, chili powder,

red pepper, salt and pepper. Or make up your own! Trim the excess fat

from the roast .Rub the meat with the dry rub. Sear all sides of the roast

in a skillet with a small amount of oil. Mix together the vinegars, red

pepper sauce, sugar, red pepper flakes, salt and pepper. Put about 1/3 of

the mixture into the bottom of the crock pot. Refrigerate the rest, is used

later in the coleslaw. Place the seared roast in the crock pot. Cook on

high for 8 to 10 hours. (yes, high). When ready to serve, remove the meat

from the pot to a plate or platter. With one or two forks, begin shredding

the pork into strings. Put the meat back in the crock pot and stir in the

pan juices. Add about a cup of barbecue sauce and warm while making

final preparations. Make the coleslaw dressing by taking the reserved

vinegar mix and add a half cup or so of mayonnaise. Toss the coleslaw

mix with the dressing. To make each sandwich, spoon the pork on the

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Sandwiches 97

bottom half of the buns, top with some slaw, add more barbecue sauce if

desired and cover with the top half of the bun.

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Specialties 98

Specialties Tomato Galette with Roasted Garlic ................................................................................ 99

Dutch Cheese Fondue ...................................................................................................... 100

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Specialties 99

Tomato Galette with Roasted Garlic

Karen

1 Pound Tomatoes, stem ends trimmed

1 Sheet Puff pastry, thawed

2 Heads Garlic, roasted – see directions

½ Cup + 1 tablespoon Olive oil, divided

5 Ounces Goat cheese, softened

½ Teaspoon Fresh thyme leaves, chopped

½ Teaspoon Salt

¼ Teaspoon Fresh ground pepper

Basil leaves, chiffonade

Balsamic vinegar

Kalamata olives, halved

Roast garlic by slicing off the top quarter of each head of garlic and

placing cut side up in a small baking dish lined with aluminum foil.

Drizzle 1 tablespoon of olive oil over top and season with salt and

pepper. Turn the garlic cut side down and roast until the cloves are

soft and golden brown, about 1 hour at 325.

Slice the tomatoes about ¼ inch thick, lightly salt and spread on

paper towels to drain; blotting occasionally with clean towels. On a

lightly floured surface, roll out the dough 1/16 inch thick. Cut out a

12‛ round and place on a baking sheet lined with parchment paper.

Place in freezer for 15 minutes. Over a small bowl, squeeze each

head of garlic gently with your fingers to expel the cloves. Add ½

cup olive oil and stir with a spatula to blend. Add the goat cheese,

thyme, salt and pepper and mix until smooth. Remove the crust from

the freezer and spread the bottom with the goat cheese mixture,

leaving a 1‛ border. Blot the tomatoes dry and arrange in a concentric

pattern over the tart. Fold the border over the edge of the tomatoes.

Bake at 400 until the crust is golden and puffed, about 25 minutes.

Remove from the oven and transfer to a platter.

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Specialties 100

Dutch Cheese Fondue

Karen

If someone loses a cube in the fondue pot, they must kiss their partner.

2 Cups White wine or beer

1 Clove Garlic

1 Pound Edam cheese, grated

1 Tablespoon Cornstarch

2 Tablespoons Kirsch liqueur

½ Teaspoon Nutmeg

½ Teaspoon Salt

Fresh ground pepper

1 Loaf French bread, cut into bite size cubes

Pour the wine or beer into a 2 quart fondue dish. Peel and bruise the

garlic with the flat of a knife. Drop the garlic into the wine and bring

to boil over high heat. Boil briskly for 2 minutes, then remove and

discard garlic. Lower the heat so that the liquid just barely simmers.

Stirring constantly, add the cheese a handful at a time, letting each

melt before adding another. Combine cornstarch and Kirsch. Add

this to the cheese mixture and stir until the fondue is creamy and

smooth. Add the seasoning. Place a basket of bread cubes next to the

pot and dig in.

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Asian 101

Asian Asian Chicken Salad......................................................................................................... 102

Hot and Sour Beef and Asparagus ................................................................................. 103

Pot Stickers ........................................................................................................................ 104

Sweet and Sour Pork ........................................................................................................ 105

Light Airy Tempura Batter .............................................................................................. 106

Shrimp Pad Thai ............................................................................................................... 107

Spicy Peanut Sesame Noodles ........................................................................................ 108

Chicken Curry ................................................................................................................... 109

Thai Chicken Wrap with Spicy Peanut Sauce .............................................................. 110

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Asian 102

Asian Chicken Salad

Karen

½ Head, each Purple & white cabbage, shredded

3 Scallions

2 Carrots, shredded

½ Bunch Cilantro, chopped

2 Jalapeno peppers, chopped

2 Cups Chicken, cooked and shredded

1/3 Pound Cooked spaghetti

½ Cup Soy sauce

¼ Cup Rice vinegar

Dash Chili oil

2 Cloves Garlic

2 Tablespoons Creamy peanut butter

Combine the finely shredded cabbage, scallions, shredded carrots,

cilantro and jalapeno pepper with 2 cups shredded chicken. Add

spaghetti.

To make the dressing: In a blender, mix soy sauce, vinegar, chili oil,

garlic and peanut butter. Toss everything with dressing and serve.

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Asian 103

Hot and Sour Beef and Asparagus

Karen

1 Pound Round steak

½ Pound Fresh asparagus

1 Carrot

½ Onion

3 Cloves Garlic

1 Tablespoon Sugar

3 Tablespoon Soy sauce, divided

White pepper

1 Tablespoon Cornstarch

1 Tablespoon Water

1 Tablespoon Hoisin sauce

1 Tablespoon Chinese chile sauce

1 Tablespoon Vinegar

3/4 Cup Beef broth

2 Tablespoons Cooking oil

Slice beef into bite size pieces. Marinate with onion slices, sugar,

white pepper, and 2 tablespoon soy sauce. Combine hoisin, chile

sauce, and vinegar, set aside. Combine 1 tbsp soy sauce, corn starch

and water, set aside. Slightly cook asparagus in small amount of

water in microwave. Add cooking oil to wok and preheat. Stir fry

beef until mostly cooked. Add sliced carrots. Add slightly cooked

asparagus. Stir in hoisin mixture. Add beef broth and simmer until

boiling. Add cornstarch mixture and cook until thickened. You can

substitute fresh green beans; or frozen asparagus or beans. Serve

over rice or noodles.

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Asian 104

Pot Stickers

Karen

1 Package Egg roll wrappers

½ Pound Medium size shrimp

½ Pound Pork, finely chopped

1 Cup Cabbage, shredded

¼ Cup Green onions

¼ Cup Fresh mushrooms

1 Clove garlic

½ Teaspoon Salt

2 Tablespoons Oyster sauce

1 Teaspoon Ginger

1/3 Cup Chicken broth

Vinegar

Hot Chinese chile oil

Soy sauce

Mix everything but egg roll wrappers in food processor--until finely

minced. Place approximately 2 tablespoons of mixture onto egg roll

wrapper. Seal the wrapper. Heat oil in skillet. Brown bottoms of pot

stickers for 8 - 10 minutes. Pour in 1/3 cup of chicken broth. Reduce

heat and steam for 10 minutes. Serve with mixture of vinegar, soy

sauce, and hot oil.

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Asian 105

Sweet and Sour Pork

Karen

Marinade

1 Pound Pork

1 Tablespoon Wine

2 Tablespoons Soy sauce

1 Teaspoon Ginger

1 Clove Garlic

Batter

1 Egg

4 Tablespoons Cornstarch

Sauce

6 Tablespoons Sugar

2 Tablespoons Soy sauce

1 Tablespoon Dry white wine

3 Tablespoons Vinegar

½ Cup Water

2 Tablespoon Corn starch

½ Cup Pineapple juice

3 Tablespoons Catsup

½ Cup Green pepper

½ Cup Carrots

½ Cup Bamboo shoots

1 Can Crushed

pineapple

½ Cup Green onions

¼ Teaspoon Salt

Marinate pork over night in wine, soy sauce, ginger, and garlic. Make

batter of egg and corn starch. Drain meat well and combine with

batter. Stir fry in approximately 6 Tablespoon oil until crisp and

golden brown. Fry the vegetable mixture in oil for a few minutes.

Combine sugar, soy sauce, wine, vinegar, pineapple juice, and catsup.

Bring to a boil. If more than 1/2 cup of pineapple juice was drained

from the crushed pineapple, substitute it for the water. Mix the water

and cornstarch. Add to boiling ingredients and stir until thick.

Combine pork with stir fried vegetables and sauce. Serve over rice.

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Asian 106

Light Airy Tempura Batter

Karen

Complement this with a sweet sour sauce (Good vegetable choices include: cauliflower,

broccoli, carrots, sweet potatoes, green beans)

1 Egg, separated

½ Cup Sifted flour

2 Tablespoon Cornstarch

½ Teaspoon Salt

½ Teaspoon Pepper

½ Cup Cold water

In small bowl, beat egg white until stiff peaks form. Sift flour,

cornstarch, salt and pepper together. In another small bowl, beat egg

yolk and water until frothy and lemon colored. Continue beating egg

yolk mixture while gradually adding sifted flour mixture. Dip

vegetables in batter and fry in a couple of tablespoons of hot oil.

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Asian 107

Shrimp Pad Thai

Karen

6 Ounces Dried rice stick noodles

1 Teaspoon Cornstarch

1 Teaspoon Toasted sesame oil

4 Ounces Large shrimp

2 Large Eggs, beaten

½ Cup Scallions cut into ½ inch pieces

2 Tablespoons Finely minced garlic

2 Fresh red chili peppers, chopped

¼ Cup Thai fish sauce

¼ Cup Fresh lemon juice

3 Tablespoons Sugar

½ Cup Bean sprouts

1/3 Cup Roasted peanuts, coarsely chopped

¼ Cup Fresh basil leaves, cut into thin strips

¼ Cup Fresh cilantro leaves

½ Teaspoon Red pepper flakes

½ Teaspoon Ground black pepper

Cover rice noodles with hot water and soak until softened (about 20

minutes). Drain and cover. In medium bowl, stir together well the

cornstarch and sesame oil. Add peeled and deveined shrimp.

Marinate 20 minutes.Heat wok or skillet over high heat. When hot,

pour in 1/3 cup peanut oil. Swirl around until very hot, but not

smoking. Add the shrimp and cook until translucent, 30 to 45

seconds, stirring vigorously. Drain. Add 2 T. peanut oil to heated

wok. Stir the beaten eggs. Slowly pour eggs into the wok and cook,

stirring until set. Remove to plate. Add more oil (3 Tablespoons)

Stir each addition to wok well before adding the next ingredient. Add

scallions, chill peppers and garlic until garlic browns slightly. Add

noodle. Mix fish sauce, lemon juice and sugar and add to wok. Add

shrimp, eggs. Add remaining ingredients in order listed.

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Asian 108

Spicy Peanut Sesame Noodles

Karen

Adjust amount of chili peppers and chili oil to cool down on the spiciness

Note: if sauce is too thick, add more tea.

2 Cups Unsalted smooth peanut butter

½ Cup Rice or white vinegar

¼ Cup Light soy sauce

2 Tablespoons Small pieces garlic

2 Fresh chili peppers cut into pieces

3 Tablespoons Sugar

½ Cup + 2 teaspoons Toasted sesame oil, divided

2 Tablespoons Chili oil (or less)

1 Cup Freshly brewed black tea

2 Poached boneless skinless chicken

breasts cooled and shredded

2 Cucumbers, peeled and chopped

1 Pound Spaghetti

Thoroughly blend in a food processor the peanut butter, vinegar, soy

sauce, garlic, chili peppers and sugar. Remove to a large bowl. Stir

in ½ cup sesame oil and chili oil. Gradually stir in tea. Cover and

refrigerate for 1 to 2 days. Allow to return to room temperature

before serving. Cook spaghetti until softened. Drain and rinse under

cold water until cool. Drain and toss with 2 teaspoons toasted

sesame oil. Place the noodles in a serving dish, top with all the sauce

and stir together. Add cucumbers and chicken. Stir into noodle

mixture.

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Asian 109

Chicken Curry

Karen

2 Chicken breasts, boneless skinless

3 Tablespoons Soy sauce, divided

1 Teaspoon Sugar

1/8 Teaspoon White pepper (or black pepper)

½ Onion, chopped

1 Clove Garlic, chopped

1 Carrot, sliced

1 Teaspoon Ginger

1 Tablespoon Curry powder

½ Cup Chicken broth

1 Tablespoon Corn starch

1 Can Mushroom pieces, drained (optional)

½ Green pepper, chopped (optional)

Oil for cooking

Cut chicken into bite size pieces. Marinate in 2 tablespoons of soy

sauce, sugar, and white pepper with garlic and onion, as long as

overnight. Heat oil in wok or skillet. Stir fry chicken, onions and

garlic mixture until cooked through. Add carrot and green pepper.

Cook for 2 minutes. Add curry powder and ginger. Cook for 1

minute. Add mushrooms. Add chicken broth and heat to boiling.

Combine 1 tablespoon soy sauce and corn starch. Add to wok and

stir until thickened.

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Asian 110

Thai Chicken Wrap with Spicy Peanut Sauce

Karen

2 Chicken breasts, boneless skinless

3 Tablespoons Soy sauce, divided

3 Tablespoon Vegetable oil, divided

1 Tablespoon Grill seasoning

1 Cucumber, peeled, halved and thinly sliced

on diagonal

1 Cup Bean sprouts

1 Cup Carrots, shredded

3 Scallions, sliced diagonally

5 Basil leaves, chopped

1 Tablespoon Mint leaves, chopped

½ Tablespoon Sesame seeds

2 Teaspoons Sugar

3 Tablespoon Rice vinegar (or white vinegar), divided

Salt

¼ Cup Peanut butter

¼ Teaspoon Cayenne pepper

4 12 inch Flour tortillas

Heat a grill pan over high heat. Toss chicken with 1 tablespoon soy

sauce, 1 tablespoon oil and grill for 6 minutes on each side. Combine

cucumber, bean sprouts, carrots, scallions, basil, mint and sesame

seeds with a generous sprinkle of sugar and vinegar. Season salad

with salt and pepper, to taste. Whisk together peanut butter, soy

sauce, vinegar and cayenne. Slowly add 2 tablespoons vegetable oil.

Slice cooked chicken on an angle. Toss with vegetable mixture. Place

chicken and vegetables in wraps and drizzle with spicy peanut sauce

before wrapping and rolling.

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Mexican 111

Mexican Upside Down Mexican Casserole .................................................................................. 112

Baked Taco ......................................................................................................................... 113

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Mexican 112

Upside Down Mexican Casserole

Karen

1 ½ Pound Ground beef

1 Medium Onion, chopped

1 Medium Green pepper, chopped

1 6 ounce can Tomato paste

1 8 ounce can Tomato sauce

1 4 ounce can Green chilies, diced

4 Teaspoon Chili powder

¾ Cup Flour

¾ Cup Yellow cornmeal

2 ½ Teaspoon Baking powder

2 Tablespoon Butter

¾ Cup Milk

1 Egg

Brown meat, onion, and pepper. Stir in tomato sauce and paste, chili

powder, and green chilies. (Salt to taste.) Heat through and pour

into 9 X 9 baking dish. In medium bowl, with fork, mix flour,

cornmeal, baking powder, and ¾ teaspoon salt. Melt butter. Stir in

milk, then egg. Pour milk mixture into flour and stir just until flour is

moistened. Spoon on top of beef mixture. Bake 20 minute at 425 or

until cornbread is lightly browned. With knife, loosen cornbread

from sides of pan; invert onto platter. (Optional step--I leave it in the

casserole for leftovers.) Sour cream and cheddar cheese are good

toppings if you like.

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Mexican 113

Baked Taco

Paul

4 Tablespoons Butter

½ Cup Onion, chopped

1 Medium Green pepper chopped

1 Tablespoon Flour

1 Tablespoon Chili powder

1 Teaspoon Salt

1 24 ounce can Tomato juice

1 15 ounce can Enchilada sauce

1 Pound Ground beef

8 Flour tortillas

½ Head Shredded lettuce

½ Pound Cheddar cheese, grated

Sour cream (for garnish)

Melt butter. Add onion and green pepper. Sauté until onions are

transparent. Add flour, chili powder, and salt. Continue to cook and

stir a few minutes over moderate heat. Gradually add tomato juice,

then enchilada sauce. Cook and stir together over a moderate heat

until smooth. Bring to boil. Simmer 20 minutes, stirring occasionally.

Brown ground beef, drain grease. Dip tortillas in sauce. Place on a

platter. Mound ground beef, top with lettuce and cheese. Roll

tortilla. Secure with a toothpick. Place tortilla in a 9X13 inch greased

pan. Pour sauce over tortillas. Sprinkle with additional cheese. Bake

at 350 about 45 minutes (or until cheese is melted). Top with sour

cream, if desired.

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Main Dishes 114

Main Dishes Stuffed Peppers ................................................................................................................. 115

Beef Stew ............................................................................................................................ 116

Chop Suey .......................................................................................................................... 117

Enchilada Casserole ......................................................................................................... 118

Tuna-roona casserole ....................................................................................................... 118

Giombotta .......................................................................................................................... 119

Spanakopita ....................................................................................................................... 120

Reisfleisch .......................................................................................................................... 121

Goulash .............................................................................................................................. 122

Goulash .............................................................................................................................. 123

Goulash .............................................................................................................................. 123

Macaroni and Cheese Chicken Casserole ..................................................................... 124

Pizza Hot Dish .................................................................................................................. 124

Lasagna .............................................................................................................................. 125

Lasagna .............................................................................................................................. 126

Pleskavica .......................................................................................................................... 127

Cevapcici ............................................................................................................................ 127

Veal Parmesan ................................................................................................................... 128

Taco Bake ........................................................................................................................... 130

Chili .................................................................................................................................... 130

Baked Mexican Dish ......................................................................................................... 131

Tater Tot Casserole ........................................................................................................... 131

Chili .................................................................................................................................... 132

Meat Burek ........................................................................................................................ 133

Warm Potato, Sausage and Goat Cheese Salad ............................................................ 134

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Main Dishes 115

Stuffed Peppers

Mom

This was one of Mom and Dad’s favorites

1 Pound Ground beef

1/3 Cup Onion, finely chopped

4 Medium Green peppers

2 8 ounce cans Tomato sauce

¼ Cup Water

3 Tablespoons Grated parmesan cheese

1/8 Teaspoon Pepper

1 Teaspoon Salt

½ Package Minute Rice, not cooked

In large bowl, crumble ground beef, stir in onion. Cover and heat 3 ½

to 4 ½ minutes on high until beef is brown, stirring once. Drain. Stir

in 1 can tomato sauce, water, 1 Tablespoon of cheese, salt and pepper.

Heat covered 2 ½ to 3 1/2 minutes. Stir in rice and let stand, covered

for 5 minutes. Meanwhile, cut peppers in half lengthwise. Remove

seeds and rinse. Spoon beef rice filling into each half. Place in

oblong baking dish. Top with remaining sauce and cheese. Heat

covered 10-12 minutes on High until peppers are fork tender (may

require additional cooking time). Let stand covered for 5 minutes

before serving.

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Main Dishes 116

Beef Stew

Mom

2 Pounds Stew meat

1 Large Onion, chopped

2 - 3 Stalks Celery, chopped

4 – 5 Carrots, chopped

3 Teaspoons Salt

2 Teaspoons Sugar

Pepper to taste

3 Tablespoons Tapioca

2 – 3 Cups Tomato juice

1 Cup Water

2 -3 Potatoes, chopped

Place meat in large shallow roasting pan. Add chopped vegetables.

Mix sugar, salt, tapioca, water with tomato juice. Pour over meat and

vegetables. Cover with foil & bake at 250 deg. For 5 hours!

OR: You can put it all in a crock pot, and cook on HIGH 5 hours or

LOW 8-10 hours.

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Main Dishes 117

Chop Suey

Chris

The traditional meal on Rick’s birthday

½ Pounds Veal steak

½ Pound Pork (or pork chop suey meat)

3 - 4 Stalks Celery

1 Onion

Bean sprouts

Water chestnuts

Salt and Pepper to taste

2 Tablespoons Sugar

1 Tablespoon Flour

3 Tablespoons Soy sauce

Cut meat into narrow strips. Fry in grease. Add celery and onions.

Add water to make amount desired (approximately 3 cups). Add

sugar, salt and pepper. Cook until celery is tender. Add bean sprouts

and water chestnuts. Thicken with 1 tablespoon of flour for every 3

tablespoons of soy sauce added.

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Main Dishes 118

Enchilada Casserole

Chris

2 Cups Chicken, cooked and cut up

1 Package Taco seasoning mix

¾ Cup Water

2 Cans Cream of chicken soup

½ Cup Sour cream

1 10 ounce can Rotel, diced tomatoes and green chilies

Shredded cheddar cheese

8 Large Flour (or corn) tortillas

Mix together taco mix, water, chicken soup, sour cream, Rotel

tomatoes/chilies, and the cooked chicken. Heat it all together till

mixed. Then put in 9x13 casserole dish, layering like lasagna:

Tortilla shells; mixture; cheese.

REPEAT! Bake at 350 for 15-20 minutes. Let stand 5-10 minutes before

serving.

Tuna-roona casserole

Chris

1 8-10 ounce box Wide noodles

1 Large can Tuna fish

1 Can Cream of mushroom soup

¾ Can Milk

1 Cup Cheddar cheese, grated (up to 1 ½ cups)

Salt & pepper to taste

Paprika or crushed potato chips

Boil noodles 5 minutes and drain. Combine tuna, mushroom soup

and half of the cheese in a large bowl. Gently fold noodles into the

soup mix. Place in casserole dish. Sprinkle remaining cheese over

top of noodle mix. Shake paprika for color or chips for added texture

over cheese. Bake at 350 for 20 to 30 minutes.

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Main Dishes 119

Giombotta

Chris

2 Pounds Italian link sausage

4 – 6 Medium Red potatoes

2 – 3 Cup Sweet bell peppers

1 Large Onion

2 Cloves Garlic

Oregano

Salt and pepper

Red pepper flakes

Line cookie sheet with foil. Spray foil with Pam. Place sausages on

cookie sheet. Do not cut or pierce sausage. Bake for 15 minutes on

one side. Turn over and bake 10 to 15 minutes more. Place sausage

on a plate to cool for 5 minutes. Then slice into bite size pieces. Cut

and pull seeds out of peppers and cut into large pieces. Cut onion

into large chunks. Slice garlic into medium thick slivers (cut each

clove in half vertically almost all the way through and then go across

and slice horizontal). Scrub the potatoes. With skins on, cut potatoes

into large chunks. Salt the potatoes heavily after cutting and sprinkle

with black pepper. Into a large roasting pan, add sausage and

potatoes. Add peppers, onions and garlic. Stir and mix all

ingredients together. Sprinkle with a hefty amount of oregano and

red pepper flakes if desired. Mix again. Sprinkle with more oregano.

Pour about ¼ of water over the top. Cover with foil and seal well.

Bake at 350 for 30 minutes. Check to see if potatoes are fork tender. It

may take another 30 minutes for the potatoes and peppers to get soft.

Be careful when removing foil; the steam is very hot.

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Main Dishes 120

Spanakopita

Karen

2 Pounds Spinach, stemmed, washed and chopped

2 Tablespoons Olive Oil

1 Large Onion, finely chopped

4 Scallions, finely chopped

¼ Cup Fresh dill or parsley, finely chopped

4 Large Eggs

8 Ounces Feta cheese, crumbled

2 Tablespoons Parmesan cheese

½ Teaspoon Salt

Several grinds freshly ground black pepper

Pinch Nutmeg

8 Tablespoons Butter

1 Pound Phyllo dough, thawed

Heat olive oil over medium heat in large skillet. Add onion and

scallion, cook until softened, 5 to 7 minutes. Add spinach a handful at

a time and cook until it is wilted and the liquid is released, 5 minutes.

Increase heat to high and cook, stirring often, until the liquid has

evaporated and the spinach is dry, 7 to 10 minutes. Stir in dill or

parsley. Let stand until cool, then squeeze to remove excess liquid. In

a medium bowl, lightly beat the eggs. Add the spinach mixture with

the feta, parmesan, salt, pepper and nutmeg. Lightly grease a 13X9‛

baking pan. Melt the butter. Unroll phyllo on a dry work surface.

Cover with a dry towel and cover the dry towel with a damp towel.

Lay 1 sheet of phyllo in and up the sides of the prepared pan and

brush with melted butter. Top with 7 more sheets, brushing each one

lightly with butter. Spread the spinach mixture over the phyllo. Top

with 8 more sheets, brushing each with butter. Roll the overhanging

sheets from the sides to form a border. Cut the pie into diamond or

square shapes with a thin, sharp knife but do not cut through bottom.

Refrigerate 30 minutes. Bake at 375 for 45 minutes.

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Main Dishes 121

Reisfleisch

Karen

This recipe is untried (Paul won’t eat rice). But it’s Wolfgang Puck’s version of the huge

pot of rice Grandma Wensits used to make for us. She didn’t use veal or veal stock;

rather beef stew meat and beef broth. I don’t remember red bell pepper, cornichons,

fresh herbs or parmesan either.

2 Pounds Veal shoulder

2 Tablespoons Oil

2 Onions, chopped

2 Cups Veal stock

3 Tablespoons Sweet Hungarian paprika

2 Teaspoons Ground cumin

6 Cloves Garlic, minced

Cayenne pepper, to taste

1 Bay leaf

Salt and freshly ground black pepper

1 ½ Cups Long grain rice

2 Red bell peppers, cored, seeded and diced

6 Cornichons, coarsely chopped

1 Teaspoon Fresh marjoram, minced

1 Teaspoon Parsley, minced

1 Teaspoon Chives, minced

Parmesan cheese, freshly grated

Cut the veal into thin slices, the size of a silver dollar. In a heavy

sauté pan, add oil and sear meat. Add onions and sauté until golden

brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne,

and bay leaf. Season with salt and pepper. Add the rice and cook

over low heat for about 20 minutes or until rice is almost done. About

5 minutes before rice is cooked, stir in red peppers and cornichons.

Serve hot and sprinkle with fresh herbs and grated Parmesan.

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Main Dishes 122

Goulash

Karen

4 Ounces Lean bacon, diced

1 ½ Pounds Boneless beef chuck (or pork shoulder)

½ Cup All-purpose flour

3 Cups Thinly sliced onions

Salt and pepper

6 Cloves Garlic, chopped

¼ Cup Hungarian paprika (sweet & hot combo)

1 Red bell pepper, diced

2 Carrots, diced

2 Potatoes, diced

1 Tablespoon Dried marjoram

1 Teaspoon Ground black pepper

2 Bay leaves

1 Quart Beef or chicken stock (more if you like)

1 Cup Dry white wine or beer

6 Ounce can Tomato paste

Sour cream

Brown bacon in a large dutch oven over medium high heat. Remove

to a small bowl. Fat drippings will be used later. Pat the meat dry

and cut into 1 inch cubes. Season the meat with salt and pepper.

Lightly dredge the meat in the flour. Shake off excess. Heat the

bacon fat in the pan over medium high heat. If there is not enough

fat, add vegetable oil. Add the meat to the hot oil and brown on all

sides. Do not overcrowd the pan or scorch the meat. When

browned, remove from pan. Add onions to the remaining fat. Cook

over medium heat until lightly covered and slightly soft. Add garlic

and cook for 1 additional minute. Add the paprika and stir well,

coating the onion and garlic. Cook for 1 minute. Add bell peppers,

carrots, potatoes, marjoram, black pepper and bay leaves. Cook

briefly. Add stock, wine and tomato paste. Bring to boil, scraping up

browned bits. Add the bacon and meat to the pan. Reduce the heat

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Main Dishes 123

to low and simmer, covered, stirring occasionally until the meat and

potatoes are tender, 2 hours or more. Serve with a dollop of sour

cream.

Goulash

Chris

Aka Macaretti

1 Pound Ground beef

½ Onion

1 Can Tomato soup

2 Cups Uncooked elbow macaroni

1 Can Drained kernel corn

Velveeta

Brown meat with chopped onion; drain grease. Add salt and pepper

to taste. Add tomato soup, drained corn and macaroni. Mix

together. Place in casserole dish with a couple slices of Velveeta

cheese in between. Bake covered at 325 for 45 minutes. During the

last 5 minutes, place several more Velveeta slices on top until melted.

Goulash

Grandma Wensits

1 ½ Pounds Stew beef

1 Large Onion, diced

1 Tablespoon Lard

1 Heaping

Tablespoon Paprika

Salt and pepper

Flour

Brown meat and onion in lard. Season to taste. Add water to cover

meat and simmer for 2 hours. Thicken with flour.

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Main Dishes 124

Macaroni and Cheese Chicken Casserole

Chris

1 7 ounce box Macaroni (uncooked)

1 Can Cream of celery soup

1 Can Cream of mushroom soup

1 Cup Milk

1 Cup Chicken broth

½ Pound Velveeta

¼ Cup Butter

2 – 3 Cups Cooked chicken pieces

Mix everything together. Place in 9X13‛ dish and refrigerate

overnight. Bake at 350 for 45 minutes.

Pizza Hot Dish

Snezana

1 ½ Pound Ground beef

½ Onion, chopped

½ Teaspoon Garlic salt

½ Teaspoon Onion salt

3 Cups Noodles, cooked

4 Ounces Parmesan cheese, grated

½ Cup Green pepper

4 Cups Tomato sauce

½ Teaspoon Oregano

¼ Teaspoon Pepper

½ Cup Canned mushrooms

8 Ounces Mozzarella, shredded

Combine meat, green pepper, onion and spices with tomato sauce.

Simmer 15 minutes over low heat. Cook noodles and drain. Place

noodles in 9‛x13‛ pan. Pour meat sauce over noodles. Sprinkle

cheese then mushrooms on top. Cover with foil. Bake at 350 for 35

minutes.

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Main Dishes 125

Lasagna

Chris

1 ½ Pounds Ground beef

1 Cup Onion, chopped

1 Cup Celery, chopped

1 6 ounce can Tomato paste

1 29 ounce can Tomatoes

1 Teaspoon Salt

1 Teaspoon Pepper

Pinch Garlic powder

1 Teaspoon Oregano

½ Teaspoon Worcestershire sauce

¼ Teaspoon Sweet basil

½ Pound Lasagna noodles

½ Pound Mozzarella cheese, sliced

8 Ounces Mushrooms, sliced

Cottage cheese or ricotta cheese

Brown meat with chopped onion and celery. Add tomatoes, tomato

paste and seasonings. Cook for 1 ½ hours. Add mushrooms. Cook

30 more minutes. Cook lasagna with a little oil in water. Grease a

9X13‛ pan. Layer in pan: noodles, mozzarella cheese slices, cottage

cheese, sauce. Repeat layers ending with sauce. Bake at 325 for 45

minutes.

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Main Dishes 126

Lasagna

Snezana

Note – we Wisconsinites like cheese so I tend to use 1 ½ lbs. mozzarella and 24 oz

cottage cheese – but then we also like meat – so I use 2 lbs of ground round. 8 Ounces Lasagna noodles

1 ½ Pounds Ground beef

2 Pounds Spaghetti sauce

1 Pound Mozzarella cheese, shredded

1 Pound Cottage cheese, small curd

1 Egg, beaten

½ Cup Parmesan cheese

½ Cup Sweet dry vermouth

Garlic salt

Minced dry onion

Cook noodles until tender. Brown and drain meat; add garlic salt,

minced onion and vermouth; cover and simmer 20 minutes. Add

spaghetti sauce and simmer 20 minutes. Add egg to cottage cheese.

Stir in ¼ - ½ cup Parmesan cheese. In 9x13 pan, lightly spread sauce

as if to grease. Then layer noodles, meat sauce, cottage cheese,

mozzarella cheese and sprinkle with Parmesan cheese. Repeat layers

two more times. Top with layer of noodles and spread a thin layer of

sauce over the noodle so it doesn’t dry out. Bake at 375 for 30

minutes. Let stand 15 minutes before serving.

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Main Dishes 127

Pleskavica

Snezana

You’ll have to ask Snezana what urnebes salad is.

1 ½ Pounds Ground beef or veal

½ Cup Onion, chopped

1 Tablespoon Crushed hot paprika or any hot red chili

1 Clove Garlic, minced

Salt and pepper to taste

Mix meat with salt and pepper and let sit at least for 4 hours in the

refrigerator. Mix in the onions and form into large, round, flat patties

(hamburger-like form). Grill over hot coals. Serve with chopped

onions and urnebes salad.

Cevapcici

Snezana

1 Pound Ground beef, not lean

2 Cloves Garlic, crushed then minced

½ Teaspoon Paprika

½ Teaspoon Salt

1/8 Teaspoon Black pepper

1 ½ Tablespoons All-purpose flour

Place beef in a bowl; knead in garlic, paprika, salt, and pepper. Divide

meat into 20 parts. With damp hands form each part into a 2-inch long

sausage. Roll each in flour, then shake off excess. Refrigerate until

firm (can be frozen at this point).Place in metal hot dog holder. Grill

over charcoal for six minutes, turning at least once. Can be pan-fried

without any additional grease.

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Main Dishes 128

Veal Parmesan

Karen

8 2 ½ ounce Thin veal cutlets

Emeril’s Creole Seasonings Essence (salt,

pepper, cayenne, paprika, onion

powder, garlic powder)

½ Cup All-purpose flour

1 Cup Bread crumbs

1 Egg

½ Cup Milk

2 Tablespoons Unsalted butter

3 Tablespoons Olive oil

3 Slices Bacon, chopped

½ Cup Onions, finely chopped

1 Tablespoon Garlic, minced

½ Cup Dry red wine

1 14 ounce can Italian style tomatoes

1 6 ounce can Tomato paste

1 8 ounce can Tomato sauce

1 Tablespoon Fresh basil, chopped

1 Teaspoon Fresh parsley, chopped

1 Teaspoon Fresh oregano

½ Teaspoon Dried red pepper flakes

Parmesan cheese

8 Ounces Mozzarella cheese, thinly sliced

Cover a work surface with plastic wrap. Space the cutlets evenly on

the plastic, leaving a 3 inch space between each cutlet. Cover all the

veal with another piece of plastic. Using a meat mallet, pound the

cutlets to a 1/8 inch thickness. Lightly season the veal on both sides

with Essence, salt and pepper. Place the flour in a shallow bowl and

season with 1/2 Tablespoon of Essence. Beat the eggs and milk

together in a shallow bowl. Dredge the flattened veal chops in the

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Main Dishes 129

seasoned flour and shake off excess. Dip in the egg wash, and then

coat both sides with breadcrumbs. Heat the butter and 2 tablespoons

of the olive oil in a large, nonstick skillet over medium high heat.

Sauté the veal until golden on both sides, about 2 minutes per side.

Remove from the skillet and place on a plate. Add the bacon to the

pan and fry in the remaining fat. Remove from the pan. Reduce heat

to medium. Add 1 tablespoon of olive oil and the onion and cook,

stirring, until the onion is translucent, a few minutes. Add garlic and

sauté until fragrant, about 30 seconds. Add the wine, and cook,

stirring to deglaze the pan over high heat for 2 minutes. Blend the

tomato sauce and paste in the blender. Add the tomatoes, sauce,

paste, basil, parsley, oregano and dried red pepper flakes. Bring the

sauce to a boil. Reduce heat to medium and add the cooked bacon.

Start the water for pasta. Simmer until the sauce thickens slightly,

stirring occasionally, about 10 minutes. Arrange the cooked veal

cutlets on top of the sauce, spooning sauce over each one. Top each

cutlet with a sprinkling of Parmesan, then with a slice of mozzarella.

Lower the heat to medium-low and cook, covered, until the veal is

tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2

cutlets per person, with pasta.

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Taco Bake

Snezana

1 Pound Ground beef

1 Small Onion, chopped

¾ Cup Water

1 Package Taco seasoning

15 Ounce can Tomato sauce

8 Ounces Shell macaroni, cooked and drained

4 Ounces Green chilies

8 Ounces Cheddar cheese, shredded and divided

In a skillet, brown ground beef and onion over medium heat; drain.

Add the water, taco seasoning and tomato sauce; mix. Bring to a boil;

reduce heat and simmer for 20 minutes. Stir in macaroni, chillies and

1 ½ cups cheese. Pour into a greased 1 ½ quart baking dish. Sprinkle

with remaining cheese. Bake at 350 for 30 minutes or until heated

through.

Chili

Snezana

½ Pound Ground beef

1 Can Chili beans

1 Can Pork and beans (BBQ or maple)

1 Can Tomato sauce

1 Can Stewed tomatoes

Chili powder

Brown ground beef. Cook all ingredients in crock pot 3-4 hours; add

chili powder to taste.

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Baked Mexican Dish

Snezana

1 Big and 1 small can Refried beans

2 Ounce can Black olives, sliced

2 Pounds Ground beef

1 Onion, chopped

2 Ounces Green chilies, chopped

8 Ounces Taco cheese, shredded

8 Ounces Thick and smooth taco sauce

16 Ounces Sour cream

3 or 4 Green onion

Tortilla chips

Brown meat, onion, green chilies and salt. Drain. Spread beans then

meat then cheese then sauce. Bake at 325 for 45-60 minutes. Cool 5

minutes. Spread sour cream over top. Sprinkle with chopped green

onions and olives. Serve with chips.

Tater Tot Casserole

Snezana

1 Pound Ground beef

1 16 ounce bag Tater tots

1 Can Cream of mushroom soup

1 Can Milk

Brown the ground beef in a skillet; drain and place in a casserole dish.

Place tater tots over meat. Mix can of cream of mushroom soup and a

can of milk. Pour this over the tater tots and hamburger. Bake at 350

degrees for 20 minutes.

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Main Dishes 132

Chili

Snezana

Attributed to Chris – and works well in a crockpot

1 ½ Cups Dry red kidney beans -or two 1

pound cans red kidney beans drained

1 Large Onion, sliced

1 Green pepper, chopped

1 Pound Ground beef

1 8 ounce can Seasoned tomato sauce

1 to 1 ½ Tablespoon Chili powder

1 to1 ½ Teaspoons Salt

1 Bay leaf

Dash Cayenne

Rinse beans; then add to 1-1/2 quarts cold water and let stand over

night. Add one teaspoon salt to beans and the soaking water; cover,

and simmer until tender; about 1 hour. Drain, reserving the bean

liquid. Brown onion, green pepper, and meat in a little hot fat. Add

beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, dash

paprika, and dash cayenne. Cover; simmer 1-1/2 hours, adding

reserved bean liquid or water, if needed.

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Meat Burek

Snezana

2 Sticks + 2 tablespoons Butter, melted

3 Medium Yellow onions, chopped (or 1 large

Bermuda or Vidalia onion, chopped)

1 Pound Ground beef

1 Pound Ground pork

1 Package Dry onion soup mix

Salt and pepper to taste

4 Large Eggs

½ Pound Phyllo dough, thawed

8 Ounces Mozzarella cheese, shredded (optional)

Place 2 tablespoons butter in a Dutch oven and heat. Add the onions

and sauté until translucent. Add the beef, pork and the onion soup

mix. Cook the meat until thoroughly browned. Season with salt and

black pepper. Pour off the fat and set the meat mixture aside to cool.

In a large measuring cup with a spout, beat the eggs well; set aside.

Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking

pan, brushing each sheet with melted butter. Cover the dough with

one-half of the meat mixture and one-third of the mozzarella, if

desired. Drizzle some of the beaten egg over the cheese. Cover the

egg with 3 sheets of phyllo dough, brushing each with melted butter.

Cover with half of the remaining meat mixture, one-half of the

mozzarella, if desired, then drizzle with some of the beaten egg. Add

another layer of 3 sheets of phyllo as before, followed by the

remaining meat and cheese, if desired. Drizzle more of the egg on top,

but reserve some for the final layer. Complete the dish with 4 layers

of phyllo, each brushed with butter. Pour the remaining egg over the

top. Bake at 350, uncovered, for 45 minutes to 1 hour or until nicely

browned. Let rest before cutting into squares to serve.

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Main Dishes 134

Warm Potato, Sausage and Goat Cheese Salad

Karen

1 ½ Pounds Fresh sausage (Brats are good)

2 Pounds Potatoes, unpeeled and well scrubbed

1 Shallot, finely chopped

1 Clove Garlic, minced

5 Tablespoon Fresh parsley, chopped; divided

1 Tablespoon Fresh chives, chopped

1 Tablespoon Fresh basil, chopped

1 Teaspoon Dijon mustard

1 Tablespoons Fresh lemon juice

3 Tablespoons White wine vinegar

¾ Cup Olive oil

½ Teaspoon Salt

¼ Teaspoon Freshly ground pepper

¾ Cup Goat cheese, crumbled

Red leaf lettuce leaves

Grill or broil sausage until done. Let cool, then cut on a diagonal into

1 inch thick slices. Place in a bowl. Fill large pot with water and

bring to a boil. Add salt to taste along with the potatoes and boil

until tender; but slightly resistant when pierced with a fork (25 to 30

minutes). Drain and cool slightly. Peel the potatoes under cold

water. Cut into 1 inch cubes and add to sausages.

In a small bowl, combine the shallot, garlic, 1 tablespoon parsley,

chives, basil, mustard, lemon juice and vinegar. Whisk. Slowly add

the olive oil, whisking continuously. Season with salt and pepper.

Pour the dressing over the potatoes and sausage. Gently mix. Taste

for seasonings. Add the goat cheese and 2 tablespoons parsley. Line

serving dish with lettuce and spoon salad on top. Garnish with the

remaining parsley.

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Pasta and Pizza 135

Pasta and Pizza Macaroni and Cheese ....................................................................................................... 136

Fettuccine Alfredo ............................................................................................................ 136

Penne with Sausage and Peppers ................................................................................... 137

Posh Pasta .......................................................................................................................... 138

Spaghetti Sauce ................................................................................................................. 139

Spaghetti Pie ...................................................................................................................... 140

Fiery Fettuccine ................................................................................................................. 141

Wild Mushroom Lasagna ................................................................................................ 142

Mediterranean Pasta ........................................................................................................ 143

Marinara Sauce ................................................................................................................. 144

Drop Dead Lasagna .......................................................................................................... 145

Penne with Spicy Tomato Sauce ..................................................................................... 147

Angel Hair with Sun-dried Tomatoes and Goat cheese ............................................. 148

Pasta with Vodka Sauce and Sausage ............................................................................ 149

Tomato and Yellow Pepper Pita Pizza .......................................................................... 150

Goat Cheese Pita Pizza .................................................................................................... 151

Aunt Karen’s Pizza ........................................................................................................... 152

Fresh Tomato & Balsamic Vinegar Pasta ...................................................................... 153

Spaghetti Bolognese ......................................................................................................... 154

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Pasta and Pizza 136

Macaroni and Cheese

Karen

8 Ounces Cooked macaroni

2 Tablespoons Butter

2 Tablespoons Flour

2 Cups Milk

¼ Teaspoon Sweet paprika

2 ¼ Cups Grated cheddar cheese

Salt and Pepper

Grease a 1 ½ quart deep baking dish. Melt butter in a large pan over

medium-low heat. Whisk in the flour and cook for 3 minutes. Add

the milk gradually. Add paprika. Simmer gently, stirring often for 15

minutes. Remove from heat. Stir in 2/3 of the cheese. Season. Stir in

the cooked macaroni. Pour ½ of the mixture into the baking dish and

cover with ½ of the remaining cheese. Top with the remaining

macaroni. Top with remaining cheese. Bake at 350 for 30 minutes.

Fettuccine Alfredo

Karen

1 Pound Fettuccine noodles

½ Cup Sweet butter

2/3 Cup Heavy cream

1 Teaspoon Salt

1 Dash Chopped garlic

1/3 Cup Parmesan or Romano cheese

Precook fettuccine noodles and drain. Combine all other ingredients

(except Parmesan cheese) in a large skillet and heat on medium heat

until mixture starts to bubble. Add parmesan cheese. Stir rapidly for

1 minute. Add noodles to sauce. Divide onto plates and sprinkle

with additional cheese.

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Penne with Sausage and Peppers

Karen

¾ Pound Dried penne pasta

½ Pound Turkey Italian sausage

3 Cloves Garlic, minced

1 Onion, chopped

1 15 ounce can Tomato sauce

½ Cup Dry red wine

1 Jar Roasted red peppers

3 Cups Sliced spinach

¼ Cup Shredded parmesan cheese

Drain and cut red peppers into thin strips. Thinly slice spinach.

Remove casings from sausage. Bring water for pasta to a boil over

high heat. While water heats, combine sausage, garlic, and onion in a

3 to 4 quart pan over medium high heat. Stir until sausage is

browned, about 10 minutes. Add pasta to boiling water, cook until

tender to bite, about 8 minutes. While pasta cooks, add tomato sauce,

wine, and peppers to sausage mixture, simmer over high heat stirring

often. Stir in spinach and all but 1 tbsp. cheese. Drain pasta well, and

then mix it with tomato sauce. Transfer to a serving bowl or

individual plates. Sprinkle with remaining cheese.

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Pasta and Pizza 138

Posh Pasta

Karen

3 Tablespoons All-purpose flour

½ Teaspoon Salt

½ Teaspoon Red pepper

¼ Teaspoon White and black pepper

1 Pound Boneless chicken breasts cut in 1‛ pieces

2 Tablespoons Cooking oil

1 Medium Onion, chopped

1 Red sweet bell pepper, chopped

1 Tablespoon Jalapeno pepper, chopped

2 Cloves Garlic, minced

¾ Cup Chicken broth

½ Cup Milk

1 Teaspoon Worcestershire sauce

1 Cup Cheese (Monterey Jack & Cheddar)

¼ Cup Sour cream

8 Ounces Linguini

Combine 1 Tablespoon of the flour, salt and ground peppers; toss

with the chicken to coat. In a 10-inch skillet, cook the chicken in hot

oil 4 to 5 minutes or till tender. Remove chicken; add onion, sweet

pepper, jalapeno pepper, and garlic. Cook till tender. Stir in

remaining flour. Add broth, milk, and Worcestershire sauce; cook

and stir till bubbly. Stir in cheese till melted. Stir 1 cup of the hot

mixture into sour cream; return to skillet. Add chicken; heat through

(do not boil). Serve over cooked linguine.

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Spaghetti Sauce

Karen

I never make sauce the same way twice; this is a rough approximation of my basic recipe.

2 Large cans Tomatoes

2 Large cans Tomato paste

8 Cloves Garlic, crushed

½ Cup Onion, chopped

3 Tablespoons Sweet basil

1 Tablespoon Oregano

2 Tablespoons Parsley

2 Tablespoons Parmesan cheese

1 Teaspoon Tarragon

1 Teaspoon Sugar

1 Pinch Rosemary

1 Pinch Red pepper flakes

2 Cans Mushrooms

Sauté garlic and onion in olive oil. Chop tomatoes in food processor.

Add remaining ingredients. Blend well. Simmer for hours, stirring

occasionally. Can be put in crock pot (but don’t take the lid off to stir

while cooking!). Add meatballs, Italian sausage and mushrooms.

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Spaghetti Pie

Karen

4 Ounces Dried spaghetti

1 Tablespoon Butter

1 Egg, beaten

¼ Cup Parmesan cheese, grated

8 Ounces Ground beef

½ Cup Onion, chopped

½ Cup Green pepper, chopped

½ Teaspoon Fennel seeds, chopped (optional)

1 Clove Garlic

8 Ounce can Tomato sauce

1 Teaspoon Basil

Non-stick cooking spray

1 Cup Low-fat cottage cheese, drained

½ Cup Mozzarella cheese, shredded

Cook spaghetti according to package directions; drain. Return

spaghetti to warm pan. Stir butter into hot spaghetti until melted. Stir

in egg and parmesan cheese; set aside. Meanwhile, in a medium

skillet cook the ground beef, onion, sweet pepper, fennel seeds and

garlic until meat is brown and onion is tender. Drain off fat. Stir in

tomato sauce and basil and heat through. Coat a 9 inch pie plate with

non-stick cooking spray. Press spaghetti mixture onto bottom and up

sides of pie plate to form a pie crust. Spread cottage cheese on the

crust, spreading it up the sides. Spread meat mixture over cottage

cheese. Bake at 350 for 20 minutes. Sprinkle with shredded

mozzarella cheese and bake for 5 more minutes. To serve, cut into

wedges.

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Fiery Fettuccine

Karen

8 Ounces Uncooked fettuccine

1 Cup Heavy whipping cream

1 Teaspoon Cajun seasoning

1 7 ounce jar Roasted red bell peppers, drained

½ Pound Smoked sausage, cut in ¼ inch slices

2 Medium Green onions, sliced

Cook and drain pasta as directed on package. While package is

cooking, place whipping cream, Cajun seasoning and red peppers in

blender or food processor. Cover and blend on high until smooth.

Pour pepper mixture into 12-inch skillet. Cook over medium heat,

stirring occasionally, until mixture thickens. Stir in sausage; heat

through but do not boil. Serve sausage mixture over fettuccine.

Sprinkle with onions.

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Wild Mushroom Lasagna

Karen

1 Cup Dried porcini mushrooms (4 ounces)

2 Cups Boiling water

3 Tablespoons Olive oil

3 Ounces Shitake mushrooms, stemmed & thinly sliced

3 Ounces Cremini mushrooms, stemmed & thinly sliced

1 Cup Onion, chopped

28 Ounce can Diced tomatoes

2 Tablespoons Fresh basil, chopped

1 Pinch Sugar

Kosher salt and freshly ground black pepper

3 Tablespoons Unsalted butter

2 Tablespoons Unbleached all-purpose flour

3 Cups Whole milk, heated

12 Ruffle-edged dried lasagna noodles (not no-boil)

Parmesan cheese

To make the mushroom-tomato sauce: Place the porcini mushrooms

in a medium bowl, add the boiling water, and let stand until softened,

about 20 minutes. Lift out the porcini; squeeze the excess liquid back

into the bowl, and rinse to remove any grit. Strain the soaking liquid

through a sieve lined with a paper towel into another bowl; set aside.

Chop the porcini mushrooms; set aside. Meanwhile, heat 1 tablespoon

oil in a large heavy skillet over medium heat. Add the shitake and

cremini mushrooms and sauté until nicely browned, 5 to 7 minutes.

Transfer to a bowl and set aside. Wipe out the skillet. Heat the

remaining 2 tablespoons oil in the skillet over medium heat. Add the

onion and cook, stirring occasionally, until softened, about 5 minutes.

Stir in the tomatoes with their juice, the reserved sautéed mushrooms,

the reserved porcini mushrooms, and 1 ½ cups of the soaking liquid.

Simmer the sauce, stirring frequently, until thickened, 15 to 20

minutes. Stir in the basil, sugar, and salt and pepper to taste; simmer

10 minutes. Add a bit more of the porcini liquid if the sauce seems too

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Pasta and Pizza 143

thick. (The sauce can be cooled, covered, and refrigerated for up to 2

days; bring to room temperature before proceeding.)

Mediterranean Pasta

Karen

3 Tablespoons Olive oil

½ Pound Chicken breasts, boneless skinless sliced

diagonally

¼ Cup Sun-dried tomatoes, julienned

1 Tablespoon Garlic, minced

½ Pound Angel hair pasta

1/8 Cup Fresh basil

4 Ounces Artichoke hearts, quartered

1/8 Cup Kalamata olives, pitted and chopped

4 Ounces Feta cheese, crumbled

¼ Cup Heavy cream

1 Teaspoon Dried oregano

Salt and pepper, to taste

Boil water for pasta. Heat olive oil in a skillet over medium heat.

Brown chicken strips until no longer pink, about 4 minutes each side.

Add sun-dried tomatoes and garlic to skillet. Sauté for 2 minutes. In

the meantime, add the pasta to boiling water and cook until al dente.

Now, add basil, artichoke hearts, olives and feta cheese to the skillet.

Sauté 1 minute, then stir in the cream. Strain the pasta and transfer to

a large pasta bowl. Add the chicken sauté to the pasta and toss.

Season with oregano salt and pepper before serving.

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Pasta and Pizza 144

Marinara Sauce

Karen

Use in the Drop Dead Lasagna recipe

Extra-virgin oil

1 Onion, diced

2 Cloves Garlic, minced

2 28 ounce cans Whole plum tomatoes

5 Fresh basil leaves, cut in fine ribbons

2 Tablespoons Chopped fresh flat-leaf parsley

2 Bay leaves

Pinch Red pepper flakes

½ Teaspoon Sugar

Sea salt and freshly ground black pepper

In a large pot over medium heat, heat a 3 count drizzle of olive oil

until hot. Add the onion and garlic and sauté for 5 minutes. Hand-

crush the tomatoes and add them and their liquid to the pot. Add the

remaining ingredients and season with salt and pepper. Simmer over

low heat for 45 minutes uncovered. Stir occasionally.

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Pasta and Pizza 145

Drop Dead Lasagna

Karen

1 Pound Ruffled lasagna noodles

Extra-virgin olive oil

1 Onion, diced

3 Cloves Garlic, minced

1 Bay leaf

1 ½ Pounds Ground beef

1 Pound Ground pork

1 Tablespoon Fennel seeds

½ Tablespoon Red pepper flakes

1 Teaspoon Brown sugar

½ Tablespoon Dried oregano

6 Ounce can Tomato paste

Sea salt and freshly ground black pepper

2 Pounds Ricotta cheese

½ Cup Parmesan cheese, freshly grated

¼ Cup Fresh flat leaf-parsley, finely chopped

½ Cup Basil, finely chopped

2 Eggs, lightly beaten

2 Pounds Mozzarella cheese, shredded

4 Cups Marinara sauce or good quality jarred pasta

sauce

Parmesan cheese for serving

Fill a large pot with water and place over high heat. Generously salt

and bring to boil. Cook the lasagna noodles for 8 minutes, leaving

somewhat firm. Drain the noodles and rinse quickly under cool water.

Drizzle with olive oil to prevent sticking.

Heat a large skillet over medium heat and drizzle with a 2 count of

olive oil. Sauté onions, garlic and bay leaf for several minutes until the

onions are translucent and smell sweet. Add the ground beef and

pork, stirring to break it up. Cook until the meat is thoroughly

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Pasta and Pizza 146

browned, about 10 minutes. Drain off excess fat. Combine the fennel

seeds, red pepper flakes, brown sugar and oregano in spice mill (if you

have one). Stir in the tomato paste until well blended. Season with

salt and pepper. Remove the pan from the heat.

In a large bowl, combine the ricotta and parmesan cheese. Fold in the

parsley, basil and eggs. Season with salt and pepper. Mix well.

Preheat oven to 350. In a 9X13 glass baking dish, ladle enough

marinara sauce into the dish to cover the bottom. Begin the layers

with noodles. Slightly overlap 4 lasagna noodles lengthwise so they

completely cover the bottom of the dish. Consider lining the short

ends of the pan with a noodle to give support to the lasagna. Spread

half the meat mixture on top of the noodles with a spatula. Spread

half the ricotta mixture over the meat, and smooth with a spatula.

Sprinkle 1/3 of the shredded mozzarella over the ricotta mixture. Top

with at least a cup of marinara sauce and smooth over top. Repeat

layers beginning with 4 lasagna noodles. Bake for 1 ½ hours. Allow

the lasagna to sit for 20 minutes before serving. Cut into squares and

serve with left over marinara sauce and parmesan cheese.

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Pasta and Pizza 147

Penne with Spicy Tomato Sauce

Karen

3 Tomatoes, chopped

½ Cup Mediterranean style black olives (Kalamata),

chopped

2 Tablespoons Capers

1 Large Clove of garlic, chopped

2 Tablespoons Italian parsley, chopped

2 Tablespoons Fresh basil, chopped

1 Pinch Red pepper flakes

¼ Cup Extra virgin olive oil

1 Pound Penne

Salt to taste

Combine tomatoes, olives, capers, garlic, parsley, basil, red pepper

flakes, salt and olive oil in a large serving bowl. Stir well to blend the

flavors. Let stand for 1 hour. Cook the penne in a large pot of boiling

salted water until al dente. Drain and add to the sauce. Toss well,

adjust seasonings and serve immediately.

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Pasta and Pizza 148

Angel Hair with Sun-dried Tomatoes

and Goat cheese

Karen

4 Ounces Sun dried tomatoes, chopped

1 Small Onion, chopped

4 Cloves Garlic, minced

¼ Cup Tomato paste

2/3 Cup Dry white wine

8 Ounces Angel hair pasta

2 Ounces Soft fresh coat cheese, crumbled

Salt and pepper to taste

2 Tablespoons Flat-leaf parsley, chopped

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy

large skillet (or use extra virgin olive oil). Add the onion and sauté

until tender, about 3 minutes. Stir in the garlic and sauce, about 1

minute. Add the tomato paste and cook for 2 minutes, stirring

constantly. Add the wine and sun-dried tomatoes and simmer about 2

minutes. Meanwhile, cook the pasta until al dente. Drain, reserving ½

cup of the cooking liquid. Add the pasta to the tomato mixture and

toss to coat, adding reserved cooking liquid to moisten. Season with

salt and pepper. Sprinkle with goat cheese and parsley and stir.

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Pasta and Pizza 149

Pasta with Vodka Sauce and Sausage

Karen

¼ Pound Spaghetti

1 Tablespoon Olive oil

¼ Pound Italian sausage, removed from casing and

chopped

½ Cup Yellow onions

½ Teaspoon Salt

Pinch Crushed red pepper flakes

2 Teaspoons Garlic, minced

½ Cup Crushed tomatoes

3 Tablespoons Vodka

1 Tablespoon Fresh basil leaves (chiffonade)

Parmesan cheese for garnish

Heat the olive oil in a large skillet over medium heat. Add the sausage

and cook, stirring until browned and all the pink has disappeared.

Add the onions, salt and red pepper flakes and cook stirring until the

onions are soft and golden, about 5 minutes. Add the garlic and cook

about 30 seconds. Add the tomatoes and cook 3 minutes. Add the

vodka and cook for 5 minutes. Stir in the cream and cook about 2

minutes. Stir in the basil and remove from the heat. Toss the sauce

with the cooked pasta and top with cheese.

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Pasta and Pizza 150

Tomato and Yellow Pepper Pita Pizza

Karen

2 6 ½ inch Pita

1/3 Cup Prepared marinara sauce

1/3 Cup Mozzarella cheese, diced

1 Small Ripe tomato, thinly sliced

2 Tablespoons Red onion, finely slivered

½ Yellow bell pepper, cut into ¼ inch dice

4 Kalamata olives

1 Tablespoon Extra virgin olive oil

1 Tablespoon Fresh basil leaves, finely slivered

Freshly ground black pepper to taste

Preheat the oven to 450. Place the pita on a baking sheet. Spread

sauce to within ½ inch of the edge; sprinkle with mozzarella. Arrange

the tomato slices, onions, olives and peppers decoratively over the

cheese. Sprinkle with the basil, drizzle with olive oil and season with

pepper. Bake until the vegetables are tender, about 10 minutes.

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Pasta and Pizza 151

Goat Cheese Pita Pizza

Karen

2 6 ½ inch Pita

1/3 Cup Prepared marinara sauce

3 Ounces Fresh goat cheese, crumbled

½ Teaspoon Dried thyme

2 Tablespoons Red onion, finely slivered

1 Tablespoon Red pepper, finely diced

4 Kalamata olives

1 Tablespoon Extra virgin olive oil

Freshly ground black pepper to taste

Flat-leaf parsley, chopped

Preheat the oven to 450. Place the pita on a baking sheet. Spread

sauce to within ½ inch of the edge; crumble cheese on top. Sprinkle

with thyme, onions, olives and peppers. Drizzle with olive oil. Season

with pepper. Bake until the cheese is melted, about 10 minutes.

Sprinkle with parsley.

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Pasta and Pizza 152

Aunt Karen’s Pizza

Snezana

Attributed to Karen

1 Box Pillsbury Hot Roll Mix

1 Small can Tomato sauce

1 Small can Tomato paste

3 Shakes each Oregano, sweet basil, seasoned salt, onion powder

6 Shakes Garlic powder

1 Pinch Sugar

Toppings (Italian sausage, pepperoni, onions, green

peppers, mushrooms)

1 Tablespoon Extra virgin olive oil

1 Pound Mozzarella cheese

Parmesan Cheese

Make Hot Roll Mix according to package directions; cover with towel

and let stand 30 minutes in a warm place.

Sauce: combine tomato sauce, tomato paste and spices. Simmer while

dough rises. Cook sausage. Coat pizza pan with olive oil. Spread

dough in pan; pressing with your fingers to reach edges of pan and

slightly up the sides. Spread sauce over dough. Spread ¾ pound of

mozzarella over sauce. Spread sausage over cheese. Spread

mushrooms, green peppers and onions over sausage. Sprinkle with

Parmesan. Bake at 425 for 20 minutes. Spread pepperoni over top and

cover with remaining cheese. Bake for another 5 minutes.

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Pasta and Pizza 153

Fresh Tomato & Balsamic Vinegar Pasta

Karen

3 Tablespoons Olive oil

12 Large Garlic cloves, diced

7 Medium Tomatoes (about 4 pounds)

¾ Cup Fresh basil leaves (reserve a few for garnish)

3 Tablespoons Herbs (mint, marjoram, chives, etc.) chopped

1 Pound Linguine

Wedge Parmesan cheese

4 - 6 Tablespoons Balsamic vinegar

Add olive oil to sauté pan. Stir in the garlic and season with salt and

pepper. Cook slowly, over low heat, stirring frequently, until garlic is

soft and barely blond (15 minutes). Do not brown. Cover the pan and

set aside.

Seed and juice tomatoes (do not peel). Cut the pulp into a ½‛ dice. If

using canned tomatoes, drain them and crush with your hands. Chop

the basil roughly and combine with other herbs and set aside.

Cook the pasta in large pot of salted water. Remove ½ cup of pasta

water and pour it over the garlic and put the garlic back over a

moderate heat. Drain the pasta, and add to the garlic pan, along with

the herbs. Rapidly toss with salt and pepper; add tomatoes (reserve a

few for garnish) and toss again. Using a vegetable peeler, shave a

dozen or so thin slivers of parmesan over the pasta. For effect, scatter

some basil leaves and chopped tomatoes on top. At the table, shave

more cheese over the pasta and drizzle with balsamic vinegar. Toss

one more time then serve.

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Pasta and Pizza 154

Spaghetti Bolognese

Karen

6 Ounces Bacon slices, cut into ½‛ pieces

1 Yellow onion, diced

1 ½ Teaspoons Kosher salt

3 Cloves Garlic, minced

1 Pound Ground Beef

1 Cup Milk

6 Ounce can Tomato Paste

1/3 Cup Parmesan cheese, grated

½ Pound Spaghetti

Over medium high heat, cook bacon until crisp. Add onion and ½

teaspoon salt; cook until tender. Add garlic, cook 1 minute. Add

ground beef and 1 teaspoon salt. Cook, stirring occasionally until beef

is no longer pink. Stir in tomato paste, milk and cheese. Simmer

slowly over low heat or in crock pot for 4 hours. Season with salt and

pepper. Add cooked spaghetti to sauce, plus enough pasta-cooking

water to loosen sauce. Toss to combine. Sprinkle with additional

cheese.

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Beef and Lamb 155

Beef and Lamb Meat Loaf ........................................................................................................................... 156

Super Easy Beef Stroganoff ............................................................................................. 156

Pot Roast ............................................................................................................................ 157

Hot Beef .............................................................................................................................. 157

Herbed Pot Roast .............................................................................................................. 158

Swiss Steak in the crock pot ............................................................................................ 159

Braciola ............................................................................................................................... 160

Meat Loaf with Tomato Relish ....................................................................................... 161

Stracotto ............................................................................................................................. 162

Roast Leg of Lamb ............................................................................................................ 163

Meat Balls ........................................................................................................................... 164

Mushroom Beef Skillet ..................................................................................................... 165

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Beef and Lamb 156

Meat Loaf Mom

As an alternative, you can assemble it in the same fashion in the crock pot and let it slow

cook all day. Add quartered potatoes and carrots to make a complete meal!

1 ½ Pounds Ground beef

1 Cup Bread crumbs

1 Onion, chopped

1 Egg

¼ Teaspoon Pepper

1 ½ Teaspoons Salt

2 8 ounce cans Tomato sauce

3 Tablespoons Vinegar

3 Tablespoons Brown sugar

2 Tablespoons Mustard

2 Teaspoons Worcestershire sauce

Mix beef, crumbs, onion, egg, salt, pepper, and 1/2 can tomato sauce.

Form into loaf. Combine all remaining ingredients and pour over

loaf. Bake at 350 for 1 hour and 15 minutes.

Super Easy Beef Stroganoff

Snezana

1 ½ to 2 Pounds London Broil steak, thinly sliced

1 Can Cream of mushroom soup

½ Cup Chopped onions, optional

8 Ounces Mushrooms, sliced optional

1 Tablespoon Browning sauce (e.g. Kitchen Bouquet)

½ Cup Sour cream

Combine steak, soup, onions, mushrooms and browning sauce in

crockery. Cover and cook on low for 7 to 9 hours. Add sour cream 20

minutes before serving time. Serve over noodles or rice.

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Beef and Lamb 157

Pot Roast Bob

3 ½ Pounds Beef round or chuck put roast

2 Tablespoons Vegetable oil

1 Can Cream of mushroom soup

1 Pouch Campbell's dry onion quality soup and recipe

mix

1 Cup Water

6 Potatoes, quartered

2 Carrots, cut in pieces

2 Tablespoons Flour

In 6 quart dutch oven, heat oil. Brown roast, spoon off fat. Stir in

mushroom soup, onion mix and 1 cup water. Add vegetables. Cover

and cook until vegetables are done.

Hot Beef

Snezana

3 Pounds Beef roast, lean

1 Package Dry Au Jus

1 Package Italian Seasoning

20 Ounce can Beef broth

Hoagie buns

Mozzarella or provolone cheese

Cook in crock pot on low 8-10 hours. Serve on hoagie buns with a

slice of provolone or mozzarella. (Cheese will melt when placed on

hot beef); if need more juice for dipping, add another can of beef

broth.

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Beef and Lamb 158

Herbed Pot Roast Chris

3 Pounds Boneless beef chuck roast

1 Tablespoon Cooking oil

1 Teaspoon Salt

1 Teaspoon Dried marjoram

1 Teaspoon Dried thyme

½ Teaspoon Dried oregano

½ Teaspoon Garlic powder

½ Teaspoon Pepper

1 10 ½ oz. can Condensed beef broth

8 Carrots, cut into thirds

8 Medium Potatoes, peeled and quartered

1 Large Onion, quartered

Cornstarch

Brown roast in oil. Combine all the seasonings and sprinkle over

meat (top, bottom, in between cracks). Pour broth around roast, not

over or the spices will roll off). Cover and bake at 325 for 1 ½ to 2

hours. Add carrots, potatoes, onion. Cover and bake for an

additional hour or until vegetables are tender. Thicken juices for

gravy, if desired, using a couple of tablespoons of corn starch mixed

with 2 – 3 tablespoons of hot water.

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Beef and Lamb 159

Swiss Steak in the crock pot

Chris

2 Pounds Round steak

½ Package Lipton dry onion soup mix

8 Ounce can Tomato sauce

1 Can Mushroom gravy

4 Ounce can Sliced mushrooms

½ Green pepper, sliced

1 Large Carrot, chopped

Salt and Pepper to taste

10 ½ Ounce can Condensed beef broth

8 Carrots, cut into thirds

Cornstarch

Cut steak into serving size pieces. Season with salt and pepper and

place in crock pot. Place carrots, mushrooms and green pepper on

top of meat. Mix tomato sauce and gravy together and pour over

meat and vegetables. Sprinkle dry soup mix over top. Cover and set

on high for 4 hours or low for 8 to 10 hours. Just before serving the

meat can be removed and the sauce thickened with corn starch.

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Beef and Lamb 160

Braciola

Karen

2 ½ Pounds Full cut round steak

½ Cup Seasoned bread crumbs

¼ Cup Shredded parmesan cheese

4 Cloves Garlic, minced

1 ½ Tablespoons Basil, divided

2 Tablespoons Virgin olive oil, divided

½ Cup Minced onion

2 28 ounce cans Tomatoes

2 ½ Teaspoons Sugar

2 Teaspoons Oregano

½ Teaspoon Salt

¼ Teaspoon Pepper

Pasta

Cut beef into 12 to 14 equal, rectangular pieces. With a meat mallet,

pound 1/8 inch thick between plastic wrap. Mix together bread

crumbs, parmesan cheese, garlic and 2 teaspoons basil in a small

bowl. Spread equal amounts of the mixture over the surface of each

piece of meat. Roll up and tie with kitchen string. In a large pot over

medium-high heat, sauté beef in oil for about 10 minutes or until well

browned on all sides. Add onion and cook for 5 minutes more. Stir

in remaining ingredients (including remaining basil); cover and

simmer for 1-1/2 hours or until beef is very tender. Remove string

from beef. Serve beef and sauce over pasta.

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Beef and Lamb 161

Meat Loaf with Tomato Relish

Karen

Extra virgin olive oil

1 Onion, finely diced

2 Cloves Garlic, minced

2 Bay leaves

2 Red bell peppers, cored seeded & finely diced

2 Tomatoes, halved, seed and finely diced

12 Ounce bottle Catsup

1 Tablespoon Worcestershire sauce

2 ½ Pounds Ground Beef

3 Eggs

2 Fresh thyme sprigs

Sea salt and freshly ground pepper

¾ Cup Fresh bread crumbs

3 Slices Bacon

Tomato relish: Coat a skillet with a 2-count of oil and place over

medium heat. Sauté the onion, garlic, and bay leaves for a few

minutes to create a base flavor. Throw in the red peppers and cook

them for a couple of minutes to soften. Add the tomatoes. Stir in the

parsley, ketchup and Worcestershire; season with salt and pepper.

Simmer the relish for 5 minutes and remove from heat.

Meat Loaf: Preheat the oven to 350. In a large mixing bowl, combine

the ground beef with 1 1/2 cups of the tomato relish, the eggs and

thyme; season with salt and pepper. Add the bread crumbs. Fill a

9X5 inch loaf pan with the meat mixture and tap the pan on the

counter so it settles. Flatten the top with a spatula and cover with ½

cup of the tomato relish. Lay the bacon across the top lengthwise.

Place the pan on a cookie sheet. Bake the meat loaf for 1 to 1 ½ hours

until the bacon is crisp and the meatloaf pulls away from the sides of

the pan. Remove the meatloaf from the oven and let it cool a bit

before slicing. Serve with the remaining tomato relish on the side.

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Beef and Lamb 162

Stracotto

Karen

3 Cloves Garlic

¼ Cup Tightly packed fresh parsley

1 Teaspoon Dried sage

1 Teaspoon Dried rosemary

4 Tablespoon Olive oil, divided

¼ Teaspoon Ground black pepper

3 ½ Pounds Beef rump roast

1 Teaspoon Salt

1 Onion, chopped

1 Carrot, chopped

1 Celery stalk, chopped

4 Ounces Mushrooms, sliced

1 Bay leaf

2 ½ Cup Dry red wine, divided

6 Ounce can Tomato paste

2 Cups Beef or chicken stock, divided

28 Ounce can Tomatoes, drained and crushed

Mince the garlic, parsley, sage and rosemary. Set aside ½ of the

mixture. Add 1 tablespoon of olive oil and pepper to the rest. Make

10 deep slits in the roast and stuff with herb mix. Heat 3 tablespoons

olive oil in a 6 quart heavy pot over medium high heat. Brown the

roast on all sides until dark and crusty, do not burn the meat.

Remove the roast from the pot and pour off all but 2 tablespoons of

fat. Salt the roast. Heat the pot and add the onion, carrot, celery,

mushrooms and bay leaf. Cook, stirring until the onion is lightly

browned. Add the remaining herb mixture and cook for 30 seconds.

Add and boil until almost dry ½ cup of dry red wine and tomato

paste. Stir in and boil until reduced to less than ½ cup, 1 cup dry red

wine and 1 cup stock. Add the roast along with the tomatoes, 1 cup

dry red wine and 1 cup stock. Bring to a gentle simmer and cover

the pot. Reduce the heat to its lowest setting. Cook the roast slowly,

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Beef and Lamb 163

so that the liquid just barely simmers for about 2 ½ hours. Turn the

roast every 30 minutes or so. Slice the meat about ¼ inch thick and

moisten with braising liquid.

Roast Leg of Lamb

Snezana

1 Leg of lamb

Garlic, cut in slivers

3 Tablespoons Tomato paste

1 Tablespoon Soy sauce

Fresh rosemary

Cut slits in the meat and insert slivers of garlic. Mix tomato paste

with soy sauce and smear over the lamb. Throw some sprigs of

rosemary in the pan while roasting in the oven or in a covered

barbeque kettle.

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Beef and Lamb 164

Meat Balls

Karen

2 Pounds Ground beef

½ to ¾ Cup Bread crumbs, stale bread (1/2 loaf)

1 Egg

Chopped garlic, to taste

Basil, to taste

Oregano, to taste

Salt and pepper to taste

Pepper

For the soggy stale bread: (I save our half finished loaves of bread till

they're stale and hard. Soak them in a pot of warm water till they're

completely soggy. Peel off the crusts, and squeeze the water out of

the bread. I put one or two fist sized chunks into the meatballs).

Meatballs: Mix all ingredients well, till well blended. Form into balls

about 1 ½ - 2 ". Place on a baking sheet and bake at 400 for 10

minutes. Use tongs and turn meatballs over, return to oven and bake

another 10 minutes. Place meat balls in spaghetti sauce.

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Beef and Lamb 165

Mushroom Beef Skillet

Snezana

1 Pound Beef flank steak

2 Cups Low-sodium beef broth

1 Cup Onion, chopped

1 Pound Fresh mushrooms sliced

¼ Cup Cold water

2 Tablespoons All-purpose flour

2 Tablespoons Cornstarch

½ Cup Plain fat-free yogurt

1 Teaspoon Paprika

1 Teaspoon Prepared mustard

½ Teaspoon Garlic powder

Hot cooked noodles, optional

Broil steak 6 in. from the heat until rare, about 5 min. on each side.

Cut diagonally into thin strips; set aside and keep warm. In a large

skillet, bring broth to a boil. Add onion and mushrooms; cover and

simmer until tender. Mix cold water, flour and cornstarch until

smooth. Whisk into broth; cook and stir over low heat until thickened

and bubbly. Remove from heat. In a bowl, combine yogurt, paprika,

mustard and garlic powder; add to broth and stir until smooth. Add

the beef; cook over low heat, stirring constantly, until heated through,

about 5 minutes. Serve over noodles if desired.

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Pork 166

Pork Pork Chops with Spaghetti ............................................................................................. 167

Pork Loin with Green Peppercorns ................................................................................ 168

Russian Pork Chops ......................................................................................................... 169

Pork Medallions with Balsamic-Honey Glaze .............................................................. 170

Smothered Pork Chops .................................................................................................... 171

Brined Pork Tenderloin with Tuscan home fries ......................................................... 172

Pork Chop Bake - 1 ........................................................................................................... 173

Pork Chop Bake - 2 ........................................................................................................... 173

Pork Chop Bake - 3 ........................................................................................................... 174

Ham Glaze ......................................................................................................................... 174

Pork Chops with Scalloped Potatoes ............................................................................. 175

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Pork 167

Pork Chops with Spaghetti

Karen

3 Tablespoons Butter

2 Tablespoons Olive oil

2 Cloves Garlic, pressed

¼ Teaspoon Pepper

1/8 Teaspoon Crushed red pepper

1 Teaspoon Rosemary

4 1 inch thick Pork chops

2 Cups Chopped tomatoes

6 Ounces Tomato paste

3 Tablespoons Parsley, minced

½ Teaspoon Salt

¾ Pound Spaghetti

4 Tablespoons Butter

4 Tablespoons Freshly grated parmesan cheese

Melt 3 tablespoons of butter with olive oil in a large heavy skillet. Add

garlic, pepper and red pepper. Sprinkle rosemary on pork chops, then

brown chops slowly in the skillet. Chop tomatoes and tomato paste in

food processor. Add tomato mixture, parsley, and salt to the pork

chops. Cover and cook slowly for 20 minutes. Uncover and cook an

additional 20 minutes, or until tender. Cook the spaghetti, drain and

toss with 4 tablespoons of butter and parmesan. Add 1/2 cup sauce to

the spaghetti. Place spaghetti on a hot platter, arrange the chops on

the spaghetti and pour sauce over all.

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Pork 168

Pork Loin with Green Peppercorns

Karen

1 5 pound Pork loin, bone in, Frenched & Tied

2 Tablespoons Good olive oil

4 Teaspoons Dijon mustard, divided

4 Teaspoons Whole grain mustard, divided

1 Teaspoon Ground fennel seed

Kosher salt

Freshly ground black pepper

3 Tablespoons All-purpose flour

1 Cup Good white wine

3 Cups Homemade chicken stock or canned broth

¼ Cup Green peppercorns in brine, drained

Preheat the oven to 400. Allow the pork to stand at room temperature

30 minutes. Place the pork, fat side up, in a roasting pan just large

enough to hold it. In a small bowl, whisk together the olive oil, 2 tsp of

each mustard, fennel seed, 2 tsp of salt, and ½ tsp black pepper. Rub

the mixture on top of pork -roast for 1 to 1 ¼ hours, until the internal

temperature is 140 degrees (tested at the center at the end of the meat,

not the top). Remove from the oven, transfer to a cutting board, and

cover tightly with aluminum foil for 20 minutes. For the sauce,

remove all but ¼ cup of fat from the roasting pan. If there isn’t ¼ cup,

add enough butter to the pan to make ¼ cup total. Over medium heat,

whisk the flour into the fat in the pan and cook for 1 minute. Add the

wine and scrape up all the brown bits from the bottom of the pan.

Add the chicken stock, the remaining 2 teaspoons each of mustard, the

green peppercorns, 2 tsp salt, and ½ tsp black pepper. Bring to a boil,

the lower the heat to a simmer for 5 to 10 minutes, until the sauce is

reduced and slightly thickened. Remove the strings from the pork,

slice between the bones, and serve warm with the hot sauce.

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Pork 169

Russian Pork Chops

Karen

4 1 inch thick Pork chops

1 Tablespoon Oil

1 Tablespoon Flour

2 Tablespoons Red wine vinegar

2 Teaspoons Sugar

½ Cup Sour cream

Salt and pepper to taste

Brown pork chops in oil and remove from pan. Add flour and stir to

loosen crusty bits from bottom of pan. Add remaining ingredients

and stir until blended. Return pork chops to pan, cover and cook

slowly about 50 minutes, or until tender.

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Pork 170

Pork Medallions with Balsamic-Honey Glaze

Karen

4 Cloves Garlic, finely chopped

1 Tablespoon Rosemary, chopped

½ Cup Balsamic vinegar

3 Tablespoons Honey

2 Tablespoons Olive oil

1 Tablespoon Dijon mustard

Salt and Freshly ground black pepper

2 Pound Pork tenderloin

Canola oil, for searing

Glaze: Put garlic and rosemary in a small bowl. Add vinegar, honey,

olive oil, mustard and salt and pepper. Stir to combine.

Pork: Slice the tenderloin into 1‛ thick medallions (rounds). Cover the

bottom of a medium skillet with a light film of canola oil and heat over

medium-high heat until hot. Add the pork slices in 1 layer, season

with salt and pepper, and sear for 1 minute. Turn and sear for 1 more

minute, until lightly browned. Transfer the slices to a shallow baking

dish. Pour the glaze over the slices and turn them to coat. Roast for 10

to 12 minutes (140 degrees for medium).

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Pork 171

Smothered Pork Chops

Karen

4 3/4 inch thick Pork chops

½ Cup All-purpose flour

1 Teaspoon Onion powder

1 Teaspoon Garlic powder

1/8 Teaspoon Cayenne

1/2 Teaspoon Salt

1/4 Teaspoon Freshly ground black pepper

Olive oil

1 Cup Chicken broth

½ Cup Buttermilk (substitute ½ teaspoon lemon

juice added to milk to make ½ cup)

Put the flour in a shallow platter and add the onion powder, garlic

powder, cayenne, salt, and pepper; mix with a fork to distribute

evenly. Pat the pork chops dry with paper towels to remove any

moisture and then dredge them in the seasoned flour; shaking off the

excess. Heat a large sauté pan or cast iron skillet over medium heat

and coat with the oil. When the oil is nice and hot, lay the pork chops

in the pan in a single layer and fry for 3 minutes on each side until

golden brown. Remove the pork chops from the pan and add a little

sprinkle of seasoned flour to the pan drippings. Mix the flour into the

fat to dissolve and pour in the chicken broth. Let the liquid cook down

for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to

make creamy gravy and return the pork chops to the pan, covering

them with the sauce. Simmer for 30 minutes until the pork is cooked

through. Season with salt and pepper.

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Pork 172

Brined Pork Tenderloin with Tuscan home

fries

Karen

2 Pound Pork tenderloin

1/3 Cup + 2 tablespoons Kosher salt

1 Tablespoon Sugar

½ Gallon Water

1 ½ Pounds Waxy potatoes

1 Large Red onion

¼ Cup Olive oil

½ Teaspoon Rosemary, minced

Trim the pork, removing any loose pieces of meat. Remove the silver

skin. Place in a resealable plastic bag. In a large bowl, stir together

1/3 cup salt, sugar and water until completely dissolved. Pour the

mixture over the pork, seal tightly and refrigerate overnight. About

90 minutes before serving, cut the potatoes into the size of walnuts.

Cut off the top and bottom of the red onion and cut into ½‛ wedges.

Place the potatoes and onion in a heavy skillet, sprinkle with 2

teaspoons salt and drizzle with the olive oil. Toss to coat well.

Place the skillet over medium-low heat, cover and cook for 30

minutes, checking after 15 minutes. Stir gently. After 30 minutes,

remove the lid and continue cooking, carefully stirring occasionally,

until the potatoes are well browned and crusty, another 30 to 40

minutes. Add the rosemary, reduce heat to very low and continue

cooking another 10 minutes. While the potatoes are cooking, start the

pork. Pat it dry with paper towels. Sear in a lightly oiled skillet for 3

to 5 minutes. Cover and cook for 15 to 20 minutes, or until the

internal temperature reaches 150. Let rest 5 minutes before slicing

into ½‛ thick medallions.

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Pork 173

Pork Chop Bake - 1

Snezana

4 to 6 Pork chops

1 Can Tomato soup

1 Can Cream of mushroom soup

1 Can Water

1 Cup Rice

Brown pork chops then place in baking dish. Mix rest of the

ingredients and pour over chops. Cover with foil and bake for 2

hours at 300.

Pork Chop Bake - 2

Snezana

4 to 6 Pork chops (or chicken)

1 Can Cream of celery soup

1 Can Cream of mushroom soup

1 Cup Milk

1 ½ Cups Rice

1 Package Dried onion soup mix

Mix soups, rice and milk together and pour into an 8x12 baking dish.

Place meat on top. Sprinkle with onion soup mix over the top. Cover

with foil and bake for 2 hours in 300 oven (or 1 hour at 350)

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Pork 174

Pork Chop Bake - 3

Snezana

4 Pork chops 1/2 ‚ thick

4 Medium Potatoes, peeled and thinly sliced

1 ½ Cups Water

1 Envelope Lipton Onion-Mushroom Mix

Preheat oven to 350. In a large skillet, brown chops and drain. In

greased 2 quart oblong baking dish, arrange potatoes, then chops.

Blend soup mix with water and pour over chops. Bake covered 1 hour

or until potatoes are tender.

Ham Glaze

Snezana

1 Cup Karo corn syrup, light or dark

½ Cup Brown sugar, firmly packed

3 Tablespoons Prepared mustard

½ Teaspoon Ground ginger

Dash Ground cloves

In small sauce pan combine all ingredients. Stirring constantly bring

to boil over medium heat. Boil 5 minutes. Brush frequently on ham

during last 30 minutes of baking.

Note: insert whole cloves into ham prior to baking. Do not use water

or brown sugar directly on ham while cooking – this will burn pan

horribly.

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Pork 175

Pork Chops with Scalloped Potatoes

Snezana

3 Tablespoons Butter

3 Tablespoons Flour

1 ½ Teaspoons Salt

¼ Teaspoon Pepper

1 Can Chicken broth

6 ¾‛ thick Pork chops

2 Tablespoons Oil

6 Cups Potatoes, thinly sliced (about 4 pounds)

1 Medium Onion, sliced

Paprika

Chopped parsley

In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken

broth; cook and stir constantly until mixture boils. Cook for 1 minute;

remove from heat and set aside. In a skillet, brown pork chops in oil;

season to taste with additional salt and pepper if desired. In a greased

13x9 baking dish, layer potatoes and onion. Pour broth mixture over.

Place pork chops on top. Cover and bake at 350 for 1 hour; uncover

and bake 30 minutes longer or until potatoes are tender. If desired,

sprinkle with paprika and parley.

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Poultry 176

Poultry Greek Chicken Salad ........................................................................................................ 177

Chicken Parmesan ............................................................................................................ 178

Easy Lemon Chicken ........................................................................................................ 179

Chicken Roulades ............................................................................................................. 180

Meltdown Chicken Bundles ............................................................................................ 181

Delicious Chicken ............................................................................................................. 182

Zesty Roasted Chicken and Potatoes ............................................................................. 182

Easy Yogurt Chicken ........................................................................................................ 183

Paul’s Chicken Cacciatore ............................................................................................... 184

Oven Fried Chicken Monterey ....................................................................................... 185

Chicken Schnitzel ............................................................................................................. 186

Baked Ranch Chicken ...................................................................................................... 187

Chicken Breast a la King .................................................................................................. 187

Chicken Rice Dinner ......................................................................................................... 188

Easy Turkey Casserole ..................................................................................................... 188

Grecian Chicken and Potatoes ........................................................................................ 189

Creamy Chicken Enchiladas ........................................................................................... 190

Chicken Paprikas .............................................................................................................. 191

Pasta for Paprikas ............................................................................................................. 191

Coq Au Vin ........................................................................................................................ 192

Chicken Picatta.................................................................................................................. 194

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Poultry 177

Greek Chicken Salad

Karen

2 Chicken breasts, boneless skinless

½ Cup Flour

Seasonings (salt, pepper, paprika, cayenne,

onion powder, garlic powder)

2 Cups Romaine lettuce, chopped

½ Cup Tomatoes, chopped

½ Cup Red onion, thinly sliced

½ Cup Feta cheese, crumbled

¼ Cup Kalamata olives, quartered

Pita bread

¼ Cup Extra virgin olive oil

1 Lemon, juiced (about 3 tablespoons)

1 Tablespoon Sugar

½ Teaspoon Salt

1 Clove Minced garlic

Fresh pepper

Season flour. Dredge chicken in seasoned flour. Cook in lightly oiled

skillet over medium-high heat until browned.

Prepare salad by combining in large bowl lettuce, tomatoes, onion,

feta and olives. Drizzle with lemon vinaigrette and toss. Add

chicken. Spoon into pita bread halves.

Lemon Vinaigrette: Whisk together olive oil, lemon juice, sugar, salt

and garlic. Season to taste with freshly ground pepper.

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Poultry 178

Chicken Parmesan

Karen

4 Chicken breasts, boneless skinless

pounded to 1/8‛ thickness

½ Cup Flour seasoned with ½ tablespoon

essence (salt, pepper, cayenne, onion

powder, garlic powder, paprika)

1 Cup Bread crumbs, seasoned with essence

3 Slices Bacon, chopped

1 Tablespoon Garlic, minced

½ Cup Onion, finely chopped

1 Tablespoon Fresh basil, chopped

1 Teaspoon Fresh parsley, chopped

1 Teaspoon Fresh oregano

½ Teaspoon Crushed red pepper flakes (or less)

2 Tablespoons Butter

3 Tablespoons Olive oil

½ Cup Dry red wine

1 15 ounce can Diced tomatoes

2 8 ounce cans Tomato sauce

3 Tablespoons Grated parmesan cheese

6 Slices Mozzarella cheese

Pasta (spaghetti or fettuccine)

Lightly season both sides of the cutlets with essence, salt and pepper.

Dredge cutlets in the seasoned flour, shake off excess, dip in egg bath,

then coat with bread crumbs. Heat the butter and 2 tbsp. olive oil in

large non-stick skillet over medium high heat. Sauté the cutlets until

golden on both sides, about 2-3 minutes per side. Remove to a plate.

Add bacon and fry in remaining fat. Remove from the pan to a

separate bowl. Reduce heat to medium; add 1 tbsp. olive oil and the

onion. Cook and stir a few minutes until onion is translucent. Start

the water for pasta. Add garlic to the onions and sauté until fragrant,

about 30 seconds. Deglaze the pan with red wine over high heat

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Poultry 179

about 2 minutes. Add tomatoes, tomato sauce, basil, parsley,

oregano and dried red pepper flakes. Bring sauce to boil, reduce heat

to medium. Add the bacon. Simmer until the sauce thickens slightly,

stirring occasionally, 5 to 10 minutes. Lower heat to medium-low.

Arrange the cutlets in the sauce, spooning sauce over each. Top each

cutlet with a sprinkling of parmesan and the mozzarella. Cover and

cook until the cheese melts, about 5 minutes. Arrange cutlets and

cooked pasta on plates; pour sauce over pasta and sprinkle with

parmesan.

Easy Lemon Chicken

Snezana

1 Pound Chicken breasts, boneless and skinless,

cut into strips

1 Medium Onion, chopped

1 Large Carrot, thinly sliced into rounds

1 Clove Garlic, minced

2 Tablespoons Butter

1 Tablespoon Cornstarch

1 14 ½ ounce can Chicken broth

2 to 3 Tablespoons Fresh lemon juice

1 Teaspoon Lemon peel, grated

½ Teaspoon Salt

1 ½ Cups Instant rice

1 Cup Frozen chopped broccoli, thawed

¼ Cup Fresh parsley, minced

In a skillet, cook chicken, onion, carrot and garlic in butter until

chicken is lightly browned, about 5 minutes. In a bowl, combine

cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to

skillet and bring to boil. Reduce heat; add broccoli and parsley.

Cover and simmer 5-10 minutes or until rice is tender.

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Poultry 180

Chicken Roulades

Karen

2 Chicken breasts, boneless skinless

1 Cup Fresh bread crumbs

Flour for dredging

Grated parmesan cheese

Emeril’s Essence (salt, pepper, paprika,

cayenne, onion powder, garlic powder)

1 Egg

1 Tablespoon Milk

Feta cheese

Roasted red peppers

2 Tablespoons Vegetable oil

Butter

½ Cup Dry white wine

3 Tablespoons Shallots, minced

1 Cup Heavy cream

2 Tablespoons Dijon mustard

2 Tablespoons Fresh parsley, chopped

Cooked pasta (egg noodles)

Butterfly and flatten chicken breasts. Mix essence into flour. Beat

egg and add milk. Combine breadcrumbs, essence, parmesan cheese.

Dredge chicken in flour mixture. Dip dredged chicken in egg

mixture. Place egged chicken in breadcrumbs and cover thoroughly.

Place red peppers and feta cheese on each piece of chicken. Roll

chicken into bundles and hold in place with toothpicks. Heat butter

and olive oil in skillet. Brown chicken on all sides. (2-3 minutes per

side). Bake in 400 oven for 15 - 20 minutes. Combine the wine and

shallots in a medium sauce pan over medium-high heat. Bring to

boil and cook until the wine is reduced to 1 tablespoon, about 3

minutes. Reduce the heat to medium, add the mustard and swirl to

blend. Add the cream and simmer until thickened and reduced

enough to coat the back of a spoon, 2 to 3 minutes. Add the parsley,

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Poultry 181

stir to blend and remove from the heat. Season with salt and pepper.

Serve over noodles.

Meltdown Chicken Bundles

Karen

4 Chicken breasts, boneless skinless

4 Pickled jalapeno chilies

¼ Pound Monterey jack cheese

½ Cup Dry bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Teaspoon Chili powder

¼ Teaspoon Pepper

6 Tablespoons Butter, melted

Place each breast between 2 pieces of plastic wrap. With a flat mallet,

pound until each piece is 1/4 inch thick; set aside. Stem & seed

jalapenos, then cut each lengthwise into 1/4 inch strips. Cut cheese

into 4 pieces. Combine crumbs, parmesan cheese, chili powder,

cumin and pepper in a pie pan.

To assemble, on each chicken, place 1/4 of the cheese and 1/4 of the

Jalapenos. Roll chicken around filling to enclose it; tuck thin ends of

chicken under the roll. Coat rolls with melted butter; then with

crumb mixture. Arrange rolls seam side down in 10X15 inch baking

pan. Drizzle chicken evenly with remaining butter. Bake uncovered

at 425 for 15 - 20 minutes, until center is no longer pink.

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Poultry 182

Delicious Chicken

Chris

4 – 6 Chicken breasts, boneless skinless

1 8 ounce bottle Russian salad dressing

1 8 ounce jar Apricot preserves/marmalade

1 Package Lipton dry onion soup mix

Place the breasts in 9x13 (or 8x8 baking pan). Combine, soup mix,

dressing, and preserves. Pour this over chicken. Bake at 350 deg.

for approx. 1 hour or a little more. (Flip the chicken breasts about

half-way thru and spoon sauce over them.) Serve with cooked rice.

Zesty Roasted Chicken and Potatoes

Karen

6 Chicken breasts, boneless and skinless

1 Pound Small red potatoes, cut in quarters

1/3 Cup Mayonnaise

3 Tablespoons Dijon mustard

½ Teaspoon Pepper

2 Cloves Garlic, crushed

Heat oven to 350. Grease 15 ½ X10 ½ X 1 inch pan. Place chicken and

potatoes in pan. Mix remaining ingredients and brush over chicken

and potatoes. Bake uncovered 30 to 35 minutes, or until potatoes are

tender and juice of chicken is no longer pink when thickened pieces

are cut.

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Poultry 183

Easy Yogurt Chicken

Karen

2 Chicken breasts, boneless and skinless

¾ Cup Italian bread crumbs

8 Ounces Plain yogurt

2 Tablespoons Butter, melted

1 Teaspoon Sesame seeds

1 Can Cream of chicken soup

¼ Cup Chicken broth

½ Teaspoon Lemon juice

½ Teaspoon Worcestershire sauce

Dash Garlic powder

Dash Salt

Place breadcrumbs in a pie place. Place ½ carton of yogurt in a flat

dish. Coat chicken with yogurt, then roll in crumbs. Place chicken in

lightly greased baking dish. Drizzle butter on top of chicken.

Sprinkle with sesame seeds. Bake uncovered at 375 for 45 minutes or

until tender. To make creamy yogurt sauce: combine soup,

remaining yogurt, chicken broth, lemon juice, Worcestershire sauce,

garlic powder and salt in a sauce pan. Warm just until heated

through, stirring occasionally.

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Poultry 184

Paul’s Chicken Cacciatore

Karen

3 Large Chicken thighs, skinless

¼ Cup Flour

Emeril’s Creole Seasoning (salt, pepper,

garlic powder, onion powder, cayenne)

½ Cup Yellow onion, chopped

Crushed red pepper

¾ Cup Mushrooms, cleaned, stemmed and sliced

2 Cloves Garlic, chopped

½ Cup Dry red wine

1 15 ounce can Diced tomatoes

1 6 ounce can Tomato paste

1 8 ounce can Tomato sauce

¾ Cup Chicken stock

1 Bay leaf

1 Teaspoon Fresh rosemary (or 4 springs thyme)

¼ Cup Basil, chiffonade (or 2 tablespoons dry)

½ Pound Pasta, cooked and tossed with olive oil

4 Ounces Parmesan cheese, grated

1 Tablespoon Fresh parsley, finely chopped

Cut the chicken thighs in half. Season chicken with Creole

seasoning. Season the flour with Creole seasoning. Dredge chicken

in the seasoned flour, coating completely and shaking off excess. In a

large dutch oven, over medium-high heat, add the oil. When the oil

is hot, add the chicken and brown for 3 to 4 minutes on each side.

Remove chicken and set aside. Add the onions and rosemary.

Season with salt and red pepper. Sauté for 2 minutes. Add the

mushrooms and garlic. Season with salt and red pepper. Continue

to sauté for 2 minutes. Stir in wine, tomatoes, tomato paste, and

stock. Bring the mixture to a boil. Stir in the bay leaf, thyme

(optional) and basil. Continue to cook for several minutes to thicken

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Poultry 185

sauce. Add chicken back to the mixture. Reduce the heat to medium

and cover. Simmer for 30 minutes or until tender. Mound the pasta

in the center of each plate. Lay the chicken over the pasta. Spoon

sauce over the chicken. Garnish with cheese and parsley.

Oven Fried Chicken Monterey

Karen

¼ Cup Flour

1 Package Taco seasoning mix

1 Pound Chicken

¼ Cup Butter

1 Cup Tortilla chips, crushed

2 Tablespoons Onion, chopped

1 Tablespoon Oil

2 Tablespoons Flour

¼ Teaspoon Salt

1 13 ounce can Evaporated milk

¼ Teaspoon Hot pepper sauce

1 Cup Monterey jack cheese, shredded

1 Teaspoon Lemon juice

Lettuce

Combine flour and taco mix in bag. Coat chicken. Melt margarine in

15X10X1 pan. Place chicken in pan and turn. Roll in chips. Bake at

375 for 50 minutes. Cook onion. Blend in flour and salt. Add milk

and hot sauce all at once. Cook and stir until mixture thickens and

bubbles. Add cheese and lemon juice, stirring till cheese melts. Do

not boil. Line serving dish with leaf lettuce. Top with shredded

lettuce and chicken. Spoon some sauce over chicken. Garnish with

tortilla chips. Pass sauce.

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Poultry 186

Chicken Schnitzel

Karen

4 Chicken breasts, boneless skinless

1 Tablespoon Dijon mustard

3 Tablespoons Honey

3 Lemons

¼ Cup All-purpose flour

2 Eggs, beaten

3 Cups Fresh white bread crumbs

2 Tablespoons Olive oil

¼ Cup Butter

2 Tablespoons Capers

1 Tablespoon Parsley, chopped

Salt and pepper to taste

Place each breast between 2 pieces of plastic wrap. With a flat mallet,

pound until each piece is 1/2 inch thick; set aside. Mix the mustard,

honey and lemon zest from one lemon together in a bowl and then

brush the mixture liberally all over the chicken. Season with salt and

pepper. Dip the chicken in the flour to coat and then in beaten egg

and finally, dredge in the bread crumbs. Heat the oil in a large frying

pan, add the schnitzels and fry for 2 – 3 minutes per side, until

golden and cooked through. Add the butter to the pan and when it

begins to foam, add the capers, parsley and juice from one lemon.

Spoon this mixture over the chicken. Garnish with lemon slices and

serve immediately.

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Poultry 187

Baked Ranch Chicken

Snezana

1 Envelope Ranch dressing mix

1 Cup Italian bread crumbs

¼ Cup Parmesan cheese, grated

½ Cup Butter, melted

6 to 8 Chicken breasts, boneless

In a shallow dish combine dressing mix, bread crumbs and Parmesan

cheese. Dip chicken in butter then roll in crumb mixture. Place in a

greased baking dish and bake at 350 for 45 minutes or until juices run

clear.

Chicken Breast a la King

Snezana

8 Chicken breasts, boneless and skinless

8 Ounces Swiss cheese, shredded (reduced fat)

1 4 Ounce can Sliced mushrooms

1 Small Sweet green pepper, chopped

8 Ounces Mushroom soup, undiluted

Butter

Egg wash

Bread crumbs

Flour

Sauté mushrooms and green peppers; cool down. Once vegetables

are cooled down, add shredded Swiss cheese and mushroom soup.

Pound out chicken breast and place 1/8th of the mixture in middle.

Roll up chicken breast, dust with flour, dip in egg wash and then dip

in bread crumbs. Top with butter and bake in 350 for about 20

minutes.

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Poultry 188

Chicken Rice Dinner

Snezana

½ Cup All-purpose flour

1 ½ Teaspoon Pepper, divided

10 Chicken thighs

3 Tablespoons Oil

1 Cup Long grain rice

¼ Cup Onion, chopped

2 Cloves Garlic, minced

1 4 ounce can Mushrooms, undrained

2 Chicken Bouillon cubes

2 Cups Boiling water

Fresh parsley, minced

Combine flour, salt and pepper; coat chicken pieces. In a large skillet

over medium heat, brown the chicken in oil. Place rice in an

ungreased 13x9 baking dish. Sprinkle with onion and garlic; top with

mushrooms. Dissolve bouillon in boiling water; pour over all. Place

chicken pieces on top. Cover and bake at 350 for 1 hour or until

chicken juices run clear and rice is tender. Sprinkle with parsley if

desired.

Easy Turkey Casserole

Snezana

2 Cups Turkey, cooked and diced

1 Can Your favorite condensed cream soup (e.g. cream of

chicken)

2 Cups Leftover stuffing

Place the turkey in a greased casserole dish. Spread the soup over the

turkey, and top with the stuffing. Bake at 325 degrees for about 25

minutes.

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Poultry 189

Grecian Chicken and Potatoes

Snezana

2 2 ½ to 3 pound Chickens, cut up

1 Cup Fresh lemon juice

1 Teaspoon Garlic salt

1 Teaspoon Pepper

1 Teaspoon Dried oregano

4 Teaspoons Seasoned salt

½ Cup Diced onion

5 Cups Red potatoes, unpeeled and sliced

(about 3 pounds)

4 Cups Water

½ Cup Butter, melted

1 Teaspoon Chicken bouillon granules

½ Teaspoon each Paprika, salt, pepper and dried oregano

Place the chicken in a large shallow baking pan. Combine lemon

juice, garlic salt, pepper and oregano; pour over chicken. Sprinkle

with seasoned salt. Bake, uncovered, at 350 for 1 ¼ hours or until

chicken is tender and juices run clear.

For potatoes, place onion in an ungreased 13x9x2 baking pan.

Arrange potatoes in rows over onion, with slices slightly

overlapping. Combine remaining ingredients; pour over potatoes.

Bake uncovered at 350 for 1 hr and 20 minutes or until tender.

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Poultry 190

Creamy Chicken Enchiladas

Snezana

2 ½ Cups Chicken, cooked and chopped

1 Can Cream of chicken soup

1 Cup Sour cream, divided

8 Ounces Colby and Monterey jack cheese, shredded

¼ Cup Chopped cilantro, divided

12 Flour tortillas

1 ½ Cups Thick ‘n chunky salsa

Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and

3 Tbsp. of the cilantro until well blended. Spoon about 1/4 cup of the

chicken mixture down center of each tortilla; roll up. Place, seam

sides down, in greased 13x9-inch baking dish. Top with the salsa and

remaining cheese. Bake at 350 for 25 minutes. Sprinkle with

remaining 1 tablespoon cilantro; top with the remaining 1/2 cup sour

cream.

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Poultry 191

Chicken Paprikas

Snezana

2 Onions, chopped

4 Tablespoons Shortening

3 Tablespoons Hungarian paprika

1/8 Teaspoon Black pepper

2 Teaspoons Salt

1 ½ Cups Water

4 Pounds Chicken, cut up

½ Pint Sour cream

Egg noodles

Brown onions in shortening. Add seasonings and chicken, brown 10

minutes. Add water, cover and let simmer slowly until it is tender.

Remove chicken, add sour cream to drippings in pan and mix well.

To thicken sauce, heat a little bit of oil in a small frying pan. When

starts to bubble, add 1 tablespoon of flour and stir quickly until flour

begins to change color. Add oil/flour to paprikas and stir well. (use

more oil/flour for bigger batches). Cook egg noodles in large pot of

boiling salt water. Drain and rinse. Serve noodles with chicken and

sauce mixture over top.

Pasta for Paprikas

Snezana

2 Cups Flour

2 Eggs

Pinch Salt

1/3 Cup Water (or more if needed)

Mix together the flour, eggs, and salt. Then add the water a little at a

time, until soft dough forms. Boil 2 liters (1/2 gallon) of water. Then

add dough pieces with a spoon into the water. Alternatively roll the

dough and cut into small pieces then boil that instead. Boil for 3-5

minutes; strain. Extra sour cream can be put on top.

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Poultry 192

Coq Au Vin

Karen

5 Slices Bacon -- sliced into 1/2-inch pieces

1 3 ½ pound Chicken, quartered, rinsed patted dry

½ Teaspoon Salt

¼ Teaspoon Freshly ground black pepper

1 Onion, finely chopped

10 Small Pearl onions, peeled

1 Large Shallot, minced

1 Head Garlic, cloves separated

½ Pound Button mushrooms, cut to size of onions

¼ Cup All-purpose flour

1 6 ounce can Tomato paste

3 Cups Full-bodied dry red wine (Pinot Noir or

Cotes du-Rhone)

1 ½ Cups Rich chicken stock

6 Sprigs Fresh thyme (or 1 teaspoon dried thyme)

Bay leaf

2 Tablespoons Fresh parsley leaves, chopped

Preheat oven to 350 degrees F. In a large, heavy Dutch oven over

high heat fry the bacon until crisp and all of the fat is rendered. Using

a slotted spoon, transfer the crisp bacon bits to paper towels to drain.

Reserve. Season the chicken pieces with the salt and pepper. Brown

the chicken pieces in the hot bacon fat, working in batches, if

necessary, and turning to ensure even cooking. Transfer the chicken

pieces to a large plate or bowl and set aside. Remove some of the

bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the

heat to medium-high and add the chopped onion, pearl onions,

shallots and garlic cloves to the Dutch oven and cook until soft, about

4 minutes. Add the mushrooms and cook for 5 minutes longer, or

until they've released most of their liquid and have begun to brown.

Add the flour and tomato paste and cook, stirring constantly, for 1

minute. Slowly add the wine and stock, stirring constantly. Add the

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Poultry 193

thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil.

Cover the pot, place in the oven and cook for about 1 1/2 hours, or

until the chicken is very tender. Transfer the chicken pieces to a

serving dish and cover loosely to keep warm. Return pot to medium-

low heat. Skim any fat from the surface of the cooking liquid and

increase the heat to medium-high. Cook until the sauce has thickened

slightly and coats the back of a spoon, about 15 to 20 minutes. Taste

and adjust the seasoning if necessary. Return the chicken to the

Dutch oven and cook for a few minutes to heat through, then serve.

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Poultry 194

Chicken Picatta

Karen

4 Chicken breasts, boneless skinless

½ Cup All-purpose flour

1 ½ Teaspoons Salt

¼ Teaspoon Freshly ground pepper

½ Teaspoon Paprika

¼ Cup Butter

1 Tablespoons Olive oil

3 Tablespoons Madeira wine

3 Tablespoons Lemon juice

6 Slices Lemon

3 Tablespoons Capers

¼ Cup Parsley, minced

Cooked pasta (spaghetti, fettuccine, etc.)

Pound boned, skinned chicken breasts with a wooden mallet until

about ¼ inch thin. Combine flour, salt, pepper and paprika in a bag.

Add chicken and coat well. Shake off excess. Heat butter and olive

oil in a large skillet until bubbling. Sauté chicken breasts 2 to 3

minutes on each side. Do not overcook. Drain on paper towels and

keep warm. Drain off all but 2 tablespoons butter and olive oil from

skillet. Deglaze skillet with wine, scraping to blend browned residue.

Add lemon juice and heat briefly. Return chicken to skillet,

interspersing with lemon slices and heat for 2 to 3 minutes. Add

capers and sprinkle with parsley. Serve over pasta.

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Seafood 195

Seafood Grilled Prawns .................................................................................................................. 196

Downeast Crab Cakes ...................................................................................................... 197

Red Pepper Mayonnaise .................................................................................................. 197

Spicy Seared Scallops ....................................................................................................... 198

Broiled Tuna on Toast ...................................................................................................... 198

Grilled Salmon .................................................................................................................. 199

Tuna Casserole .................................................................................................................. 200

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Seafood 196

Grilled Prawns

Karen

20 Large Shrimp, peeled and deveined

½ Cup Honey

4 Tablespoons Dry white wine

¼ Teaspoon Curry powder

¼ Teaspoon Turmeric

¼ Teaspoon Coriander

¼ Teaspoon Ginger

¼ Teaspoon Paprika

¼ Teaspoon Cumin

¼ Teaspoon Chili powder

¼ Teaspoon Cayenne

Mix everything in a glass bowl. Marinate 2 to 3 hours in refrigerator,

stirring periodically. Place the shrimp on skewers and brush with the

marinade. Grill for 3 minutes on each side.

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Seafood 197

Downeast Crab Cakes Karen

12 Ounces Fresh crab meat

8 Whole Saltine crackers, crushed

3 Tablespoons Mayonnaise

1 Egg, beaten

2 Teaspoon Dijon mustard

½ Teaspoon Dried thyme leaves

Pinch Ground red pepper

¼ Teaspoon Salt and pepper

¼ Cup Olive oil

Combine all ingredients except olive oil in a medium bowl with a

fork. Form into 8 cakes. Heat oil over medium heat. Add cakes in

batches to prevent overcrowding. Cook, turning once, until golden

brown, about 4 minutes per side. Serve with red pepper mayonnaise.

Red Pepper Mayonnaise

Karen

1 Egg yolk

1 Tablespoon Dijon mustard

Salt and freshly ground pepper

½ Teaspoon Lime juice

1/3 Cup Olive oil

1/3 Cup Vegetable oil

2 Roasted red peppers (from jar)

Pinch Cayenne

Have ingredients at room temperature. Combine egg yolk, mustard,

salt and pepper in a blender. Add ½ cup of oil drop by drop until the

mayonnaise has thickened and emulsified. Blend in remaining oil in

a thin slow stream until the mayonnaise is smooth and thick. Blend

in the lime juice. Blend in the red peppers and cayenne until smooth.

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Seafood 198

Spicy Seared Scallops

Karen

1 ½ Pounds Large scallops

2 Teaspoons Paprika

1 Teaspoon Dried oregano

2 Teaspoons Cajun seasoning

¼ Teaspoon Salt

¼ Teaspoon Pepper

1 Tablespoon Canola oil

Canola oil nonstick spray

Combine all the ingredients in a resealable plastic bag and marinate in

the refrigerator for no more than one hour. Heat a nonstick griddle

until very hot. Lightly spray with canola nonstick spray. Remove

scallops from bag and arrange on the hot griddle so that they are not

too close together. Cook for 2 minutes on each side and then remove

from heat.

Broiled Tuna on Toast

Snezana

Attributed to Mom

Hamburger buns

2 Cans Tuna fish

Mayonnaise

Celery and onion, chopped

Salt and pepper to taste

Cheese slices

Drain tuna. Stir in mayo, celery, onion, salt and pepper. Spread on ½

hamburger bun. Place buns on cookie sheet. Place under broiler just a

few minutes – until starts to change color. Add a slice of cheese if

desired and return to broiler for just another minute – max 2. Enjoy!

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Seafood 199

Grilled Salmon

Snezana

2 1 pound Salmon filets

½ Cup Vegetable oil

½ Cup Lemon juice

4 Green onions, thinly sliced

3 Tablespoons Fresh parsley, minced

1 Teaspoon Fresh rosemary, minced

or ½ teaspoon dried rosemary

½ Teaspoon Salt

1/8 Teaspoon Pepper

Place salmon in a shallow dish. Combined remaining ingredients and

mix well. Set aside ¼ cup for basting; pour the rest over the salmon.

Cover and refrigerate for 30 minutes. Drain, discarding remaining

marinade. Grill salmon over medium coals, skin side down for 15-20

minutes or until fish flakes easily with a fork. Baste occasionally with

reserved marinade.

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Seafood 200

Tuna Casserole

Snezana

Attributed to Mom

16 Ounce Wide noodles cooked, 3 minutes and drained

2 Cans Cream of mushroom soup

2 ½ Cups Milk

3 Cans Tuna fish, drained and flaked

Salt and pepper to taste

Potato chips

2/3 Cup Parmesan cheese, optional

Cook noodles and drain. Mix together other ingredients then stir in

with noodles. Pour into buttered 4 qt casserole. Sprinkle with potato

chips. Bake at 350 for 25-30 minutes. Optional: sprinkle with 2/3 cup

Parmesan or Romano cheese.

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Side Dishes 201

Side Dishes Mary Beth’s Noodles ........................................................................................................ 202

Baked Beans ....................................................................................................................... 202

Potato Casserole ................................................................................................................ 203

Potato Casserole ................................................................................................................ 203

Baked Corn ........................................................................................................................ 204

Cream Corn ....................................................................................................................... 204

Fresh String Beans ............................................................................................................ 205

Broccoli and Rice Casserole ............................................................................................. 206

Spinach Casserole ............................................................................................................. 206

Creamed Spinach with Nutmeg ..................................................................................... 207

Herb and Cheese Oven Fries .......................................................................................... 207

Garlic Chive Mashed Potatoes ........................................................................................ 208

Breaded Broccoli ............................................................................................................... 208

Baked Hash Browns ......................................................................................................... 209

Tomato, Potato and Pepper Casserole ........................................................................... 209

Savory Mashed Root Vegetables .................................................................................... 210

Relish .................................................................................................................................. 211

Scalloped Corn .................................................................................................................. 211

Krompir (potatoes with paprika) ................................................................................... 212

Double Baked Potatoes .................................................................................................... 212

Potatoes Au Gratin ........................................................................................................... 213

Sweet Potato Fries............................................................................................................. 213

Mashed Sweet Potatoes ................................................................................................... 214

Candied Yams ................................................................................................................... 214

Party Potatoes.................................................................................................................... 215

Mexican Rice ..................................................................................................................... 215

Spanish Rice ...................................................................................................................... 216

Garlic Butter Green Beans ............................................................................................... 216

Cheesy Cauliflower .......................................................................................................... 217

Cheese Scalloped Corn .................................................................................................... 217

Corn Vegetable Medley ................................................................................................... 218

Holiday Mashed Potatoes (with a twist) ....................................................................... 218

Maple Glazed Carrots ...................................................................................................... 219

Easy Vegetable Casserole ................................................................................................ 219

Quick Green Beans ........................................................................................................... 220

Sauerkraut Casserole ........................................................................................................ 220

Eggplant Parmesan........................................................................................................... 221

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Side Dishes 202

Mary Beth’s Noodles

Mary Beth

Noodles, thinnest you can find

Juices from roast (turkey, chicken, pot)

Chicken broth

I use the thinnest noodles I can find and cook them in the broth of the

turkey, or pot roast. It takes a lot of broth, so I use canned chicken

broth when I don't have enough of the real stuff.

Baked Beans Mom would serve this with corn bread

Mom

1 Pound Pea beans

½ Cup Chili sauce

½ Cup Dark molasses

2 Cups Hot bean liquid

1 Teaspoon Vinegar

2 Teaspoons Salt

½ Teaspoon Dry mustard

1 Onion, diced

Ham with bone

Rinse and soak beans overnight with water 2‛ above beans. Add

ham bone; cover, simmer over low heat (do not boil) just until tender

(about 1 hour). Drain; reserve liquid. Remove ham and cut in 1‛

cubes. Pour beans into 2 quart bean pot. Bury ham in beans and add

remaining ingredients. Cover and bake at 300 for 6 hours.

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Side Dishes 203

Potato Casserole

Mom

Attributed to Chris

32 Ounces Hash browns, thawed

8 Ounces Cheese whiz

8 Ounces Sour cream

1 Can Cream of celery soup

½ Can Water

¼ Cup Melted butter

Chopped onions to taste

Place hash browns and place in a 9 X 13‛ pan. Put chopped onions

on top. Mix cheese whiz, sour cream, celery soup and water together.

Warm on stove to melt cheese whiz. Pour over hash browns. Mix

lightly. Pour butter over top. Bake 1 hour at 350. Let stand 10

minutes.

Potato Casserole

Chris

2 Pounds Hash browns, thawed

8 Ounces Low fat shredded cheddar cheese

16 Ounces Sour cream

2 Cans Cream of potato soup

½ Cup Parmesan cheese, grated

Combine all ingredients except parmesan cheese. Put in greased

9X13‛ dish. Sprinkle parmesan on top. Bake at 300 for 1 ½ hours.

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Baked Corn

Chris

1 Can Whole kernel corn, lightly drained

1 Can Cream style corn

8 Ounces Sour cream

1 Package Jiffy corn muffin mix

2 Eggs, beaten

Mix everything together and place in casserole. Bake uncovered at

350 for 45 minutes.

Cream Corn

Chris

2 Medium bags Frozen corn

8 Ounces Whipping cream

8 Ounces Milk

1 Teaspoon Salt

5 Teaspoons Sugar

Pinch Pepper

2 Tablespoons Butter

2 Tablespoons Flour

Partially thaw corn. Combine corn, cream, milk, sugar, salt and

pepper in large pan. Bring to boil and simmer for 5 minutes.

Remove from heat. Mix butter and flour together. Stir well into corn

mixture.

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Fresh String Beans

Karen

1 Pound French string beans, both ends removed

Kosher salt

1 Large Red onion, diced

½ Large Red pepper, diced

½ Large Yellow pepper, diced

Good olive oil

Freshly ground black pepper

Preheat the oven to 425 degrees. Blanch the string beans in a large

pot of boiling salted water for just 4 minutes. Drain immediately and

immerse in a large bowl of ice water to stop the cooking. When they

are cool, drain and set aside.

Meanwhile, in a large bowl toss the onion and bell peppers together

with 2 tbsp of the olive oil and sprinkle generously with salt and

pepper. Place in a single layer on a baking sheet and roast for about

15 minutes, tossing with a spatula from time to time to be sure the

vegetables roast evenly.

Just before serving, reheat the string beans in a large sauté pan

drizzled with a little olive oil. Sprinkle with salt and pepper and

arrange on a platter. Spoon the roasted vegetables over the string

beans and serve hot or at room temperature.

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Broccoli and Rice Casserole

Karen

Attributed to Chris

½ Cup Celery, chopped

½ Cup Onion, chopped

4 Tablespoons Butter

1 Cup Rice, cooked

1 Can Cream of mushroom soup

16 Ounce jar Cheese whiz

2 10 ounce bags Frozen broccoli

4 Ounces Water chestnuts, diced

Cook broccoli according to package directions. Sauté celery and

onion in butter. Combine all ingredients in a greased casserole dish.

Salt and pepper to taste. Bake for 45 minutes at 350 degrees.

Spinach Casserole

Karen

1 Pound Frozen spinach, chopped

8 Ounces Cream cheese, softened

2 Tablespoons Butter, softened

1/8 Teaspoon Salt and pepper

¾ Cup Parmesan cheese

Preheat oven to 350. Cook spinach until just done. Drain well. Mix

spinach with cream cheese, butter and salt. Put into casserole and

cover with parmesan cheese. Bake at 350 for 30 minutes or until

cheese melts.

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Creamed Spinach with Nutmeg

Karen

Extra virgin olive oil

1 Tablespoon Unsalted butter

1 Onion, minced

2 Cloves Garlic, minced

2 Pounds Fresh spinach, stems removed

½ Cup Heavy cream

½ Teaspoon Nutmeg, freshly grated

Sea salt and freshly ground pepper

Heat a large pot over medium heat. Drizzle with a 2-count of oil, add

the butter, and stir it around so it melts. Sauté the onion and garlic

until soft, about 5 minutes. Add the spinach in batches, pushing it

down with a wooden spoon to help it wilt. Keep adding more

spinach when there is room in the pot. Cook the spinach until it is

dry, then lower the heat and add the cream and nutmeg. Stir and

cook for 10 minutes. Season with salt and pepper and serve hot.

Herb and Cheese Oven Fries

Karen

3 Potatoes, cut into thin wedges

2 Tablespoons Extra virgin olive oil

1 Teaspoon Dried Italian seasoning

Salt and pepper

½ Cup Parmesan cheese, grated

Preheat the oven to 500. Place potato wedges on a cookie sheet.

Drizzle with olive oil to coat. Season with Italian seasonings, salt and

pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle

cheese liberally on potatoes and roast another 10 minutes.

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Side Dishes 208

Garlic Chive Mashed Potatoes

Karen

1 Head Garlic

2 Pounds Yukon gold potatoes, peeled and quartered

1 Tablespoon Sea salt

1 Cup Heavy cream

½ Cup Unsalted butter

2 Tablespoons Fresh chives, chopped

Sea salt and freshly ground pepper

Bang the garlic on the counter to break up the cloves; then peel off

the skins. Put the garlic and potatoes in a large pot and cover with

cold water. Add the salt and bring to a boil, uncovered. Simmer

until there is no resistance when a fork is inserted into the potatoes,

about 30 minutes. While that's going, warm the heavy cream and

butter in a small pot over low heat until the butter is melted. Drain

the potatoes and garlic well in a colander and then put them in a

large bowl. While the potatoes are still hot, pour in the warm cream

and pulverize the potatoes with a potato masher. Season with salt

and pepper; sprinkle with chives before serving.

Breaded Broccoli

Snezana

1 Large head Broccoli, cut in spears

2 Eggs, lightly beaten with salt and pepper

1 ½ Cups Seasoned Italian bread crumbs

Oil for frying

Cook the broccoli in water until al dente. Drain well. Dip into egg,

then bread crumbs and fry in oil until golden brown. Drain.

If made ahead of time, keep warm, uncovered, in the oven.

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Side Dishes 209

Baked Hash Browns

Snezana

1 Large bag Frozen hash brown potatoes, shredded

1 Teaspoon Salt

½ Teaspoon Garlic powder

1 Cup Whipping cream

1 Cup Cheddar cheese, shredded

Place potatoes in a greased baking dish. Sprinkle with salt and garlic

powder. Pour cream over patties. Bake, uncovered, at 350° for 50

minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until

potatoes are tender and cheese is melted.

Tomato, Potato and Pepper Casserole

Snezana

¼ Cup Olive oil

3 ½ Cups Potatoes, scrubbed, sliced ¼‛ thick

2 ½ Cups Green peppers, sliced ½‛ inch thick

2 ½ Cups Ripe tomatoes, sliced ¼‛ thick

2 Teaspoons Garlic, minced

½ Teaspoon Salt, pepper, dried oregano

Heat oven to 375. Spread 1 tablespoon oil over 2 quart baking dish.

Layer half of the potatoes in dish. Top with 1 ¼ cups pepper and half

of the tomatoes. Drizzle with oil. Sprinkle with half the garlic, salt,

pepper and oregano. Repeat layers using remaining ingredients.

Bake uncovered 50-60 minutes, until vegetables are tender.

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Side Dishes 210

Savory Mashed Root Vegetables

Karen

3 Pounds Assorted root vegetables (carrots, parsnips,

turnips, rutabagas) coarsely chopped

4 Cloves Garlic

1 Teaspoon Salt

2 Cups Heavy cream

½ Cup Unsalted butter

1 Handful Fresh thyme sprigs

1 Handful Fresh rosemary sprigs

2 Bay leaves

Sea salt and freshly ground pepper

1 Bunch Fresh chives, chopped

Extra virgin olive oil

Place all the vegetables and garlic in a large pot and fill with cool

water to cover, season with one teaspoon of salt. Bring to boil over

medium heat and simmer for about 30 minutes, until the vegetables

are very tender. Combine the cream, butter and herbs in a pan over

low heat to melt the butter and infuse the herb flavors. Do not boil.

Shut off heat, cover and steep until needed. Remove herb stems and

bay leaves. Drain vegetables and put in large mixing bowl. Mash

with a potato masher. Stir in the warm cream mixture until liquid is

absorbed and vegetables are smooth. Season with salt and pepper.

Garnish with chopped chips and olive oil.

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Relish

Snezana

Attributed to Aunt Peg

4 Cups Onions, ground

4 Cups Cabbage, ground

4 Cups Green tomatoes, ground (about 10)

12 Green bell peppers

6 Red bell peppers

½ Cup Salt

6 Cups Sugar

1 Tablespoon Celery seed

2 Tablespoons Mustard seed

1 ½ Teaspoons Turmeric

4 Cups Cider vinegar

2 Cups Water

Grind vegetables using a coarse blade. Combine and sprinkle with

salt. Let stand 4 hours or overnight. Drain and rinse.

Combine sugar, spices, vinegar and water and pour over drained

vegetables. Heat to boiling. Simmer 3 minutes. Place in hot sterilized

jars and seal tight.

Scalloped Corn

Snezana

1 Stick Butter, melted

1 Egg, beaten

8 Ounce can Creamed corn

8 Ounce can Whole kernel corn

8 Ounces Sour cream

1 Box Jiffy corn muffin mix

Mix all ingredients together. Bake 35 minutes at 350.

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Side Dishes 212

Krompir (potatoes with paprika)

Snezana

This recipe was a staple in Srbija. Reducing or eliminating water, gives this a fried

flavor. Adding water and cutting potatoes in smaller pieces makes it a soup. Also can

add 7" slice of smoked kolbassa cut into 1/4" pieces.

6 to 8 Medium Potatoes

1 Large Onion, peeled and chopped

1 Green pepper, chopped

6 Tablespoons Butter

1 Heaping teaspoon Paprika

Salt

Water

Peel potatoes and cut each in thick slices – maybe 1/8ths. Fry onion in

6 tablespoons butter, until golden. Add a heaped teaspoon of

paprika. Mix well. Add the potatoes, a little salt. Pour in enough

water barely to cover the potatoes. Cook them slowly with a lid on

the pan. When done, they will be bright scarlet with a rich gravy. If

using for a dairy meal, they are delicious topped with a little sour

cream before serving.

Double Baked Potatoes

Snezana

6 Potatoes, baked

Squeeze cheese

paprika

Butter

Milk

Cut potatoes in half lengthwise. Scoop out inner potato and put in

bowl to mash. Be careful with the shells. Mash potatoes with some

milk, butter and squeeze cheese. Fill shells and sprinkle on paprika.

Bake for 15 to 20 minutes at 350.

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Potatoes Au Gratin

Snezana

2 Tablespoons Butter

1 Teaspoon Garlic, minced

3 Pounds (8 cups) Baking potatoes, peeled and shredded

1 Tablespoon Fresh lemon juice

1 Teaspoon Salt

½ Teaspoon Freshly ground pepper

1 Cup (4 ounces) Gruyere cheese, grated

½ Cup (2 ounces) Parmesan cheese, grated

1 Cup Heavy cream

Heat oven to 400. Melt margarine in shallow baking dish. Add

minced garlic. Brush to coat bottom and sides of dish. Combine

potatoes, lemon juice, salt and pepper in large bowl. In another

bowl combine both cheeses. Spread half the potatoes in bottom of

baking dish; sprinkle with half the cheese mixture. Layer with

remaining potatoes and cheese. Pour cream over top. Cover with

foil and bake 45 minutes then bake uncovered 15-20 minutes more.

Sweet Potato Fries

Snezana

2 Tablespoons Concentrated orange juice, thawed

1 Teaspoon Onion powder

½ Teaspoon Salt

1/8 Teaspoon Ground red pepper

1 Pound Sweet potatoes, cut into ½‛ sticks

Line a cookie sheet with foil and spray with Pam. In a medium bowl

combine orange juice concentrate, onion powder, salt and cayenne.

Add potato sticks and turn to coat. Arrange coated potato sticks on

the oiled foil in a single layer. Bake 10 minutes; turn carefully, bake

10 more minutes or until tender.

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Mashed Sweet Potatoes

Snezana

2 ¼ Pounds Sweet potatoes (canned or pre-cooked)

2 Cups Milk

3 Tablespoons Brown sugar

3 Tablespoons Butter, melted

Dash Salt and pepper

Dash Cinnamon

¼ Cup Raisins

Marshmallows

Mash sweet potatoes by putting through a sieve or beating in an

electric beater or using a potato masher or food mill. Add milk

gradually Mix in remaining ingredients. Put in buttered casserole.

Bake at 250 deg. F for 20-30 minutes Cover top with marshmallows.

Return to oven until marshmallows are slightly melted and a golden

brown color.

Candied Yams

Snezana

1 Can Yams (or 4 fresh yams)

¼ Cup Butter

½ Bag Miniature marshmallows

½ Cup Orange juice (or 1 orange, sliced)

¼ Cup Brown sugar

Drain yams and discard liquid. Arrange in baking dish. Pour orange

juice over yams. Sprinkle liberally with brown sugar. Dot with butter.

Sprinkle with marshmallows, if desired. Place orange slices on top.

Bake for 30 minutes at 350 degrees or in any oven temperature (for

example, along with the turkey) until marshmallows melt and liquid

is bubbly.

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Party Potatoes

Snezana

2 Pounds Frozen shredded hash browns

1 Onion, chopped

1 11 ounce can Condensed cream of chicken soup

16 Ounces Sour cream

1 Stick Butter, melted

8 Ounces Sharp cheddar cheese, grated

Salt, pepper and garlic salt.

Potato chips, crushed

Thaw hash browns 30 minutes. Mix together all ingredients then

pour into 9x13 pan. Sprinkle with crushed potato chips. Bake at 375

for 1 hour.

Mexican Rice

Snezana

1 Small Green pepper, diced

1 Small Onion, chopped

1 Tablespoon Oil

1 10 ounce bag Frozen corn, thawed

1 Cup Mild salsa

1 Cup Chicken broth

1 ½ Cups Minute rice

¼ Cup Cheddar cheese, shredded

Cook and stir pepper and onion in hot oil in saucepan until tender

but not browned. Add corn, salsa and broth and bring to boil. Stir in

rice. Cover. Remove from heat. Let stand 5 minutes. Add cheese;

fluff with fork.

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Spanish Rice

Snezana

1 ¾ Cups Long-grain rice

1 Large Onion, chopped

1 Clove Garlic, minced

1 Tablespoon Oil

1 10 ounce can Condensed chicken broth

1 Broth can water

1 8 ounce can Tomato sauce

¼ Teaspoon Pepper

In skillet over medium heat, cook rice, onion and garlic in hot oil for

5-7 minutes or until golden stirring frequently. Carefully add broth,

water, tomato sauce and pepper. Bring to boil. Transfer mixture to

a 2 quart casserole. Cover and bake at 350 for about 35 minutes or

until rice is tender and liquid is absorbed. Fluff with fork before

serving.

Garlic Butter Green Beans

Snezana

1 Pound Fresh or frozen green beans

½ Cup Fresh mushrooms, sliced

6 Tablespoons Butter

2 – 3 Teaspoons Onion powder

1 – 1 ½ Teaspoons Garlic powder

Salt and pepper, to taste

Cook green beans in water to cover until tender. Meanwhile, in a

skillet, sauté mushrooms in butter until tender. Add onion powder

and garlic powder; drain beans and add to skillet and toss. Season

with salt and pepper.

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Cheesy Cauliflower

Snezana

1 Head Fresh cauliflower, broken in pieces

1 – 2 Tablespoons Flour

½ Cup Milk

2/3 Jar Cheese whiz

Cook cauliflower in salted water. Drain. Add flour to milk and stir

well until mixed and smooth (or shake in a closed container). Add

milk/flour mixture to cauliflower and stir over low heat. Add cheese

whiz and continue stirring until thickens. If not thick enough, stir in

another tablespoon of flour into a little milk then add to cauliflower.

Cheese Scalloped Corn

Snezana

2 Eggs, beaten

2 16 ounce cans Cream style corn

1 Cup Milk

1 Cup Cracker crumbs

½ Cup Onions, chopped

½ Cup Green peppers, chopped

1 Cup Cheddar cheese, shredded

Salt and pepper to taste

Beat eggs in large mixing bowl; stir in remaining ingredients. Spoon

mixture into 2 greased 1-quart casseroles. Bake, uncovered, at 350

degrees for about 35-40 minutes.

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Corn Vegetable Medley

Snezana

1 Can Golden corn soup

½ Cup Milk

2 Cups Broccoli flowerets

1 Cup Carrots, sliced

1 Cup Cauliflower flowerets

½ Cup Cheddar cheese, shredded

In saucepan, heat soup and milk to boiling, stirring often. Stir in

vegetables. Return to boiling. Cover; cook over low heat 20 minutes or

until vegetables are tender, stirring often. Stir in cheese. Heat through.

If desired, substitute 16 oz bag frozen vegetables for fresh. Reduce

cooking time to 15 minutes.

Holiday Mashed Potatoes (with a twist)

Snezana

½ Pound Rutabaga

1 Pound Potatoes

1 Stick Unsalted butter

1 Cup Milk

Salt and pepper to taste

Peel rutabagas, cut into quarters and put in pot of cold water. Start

rutabagas cooking while you peel and cut potatoes in same fashion.

Cook both until fork tender all the way through; about 15 - 20 minutes

for potatoes, 30 - 40 minutes for rutabaga. When both are done, place

in one pot. Add butter and mash coarsely with potato masher. Turn

on low heat and add milk to desired thickness, mixing with masher or

wooden spoon. Remove from heat, serve immediately.

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Maple Glazed Carrots

Snezana

8 Medium Carrots

½ Cup Fresh orange juice

3 Tablespoons Maple syrup

1 Pinch Nutmeg

3 Tablespoons Butter

Peel carrots; cut into sticks. Pour the orange juice into a 4 cup

microwave safe dish. Heat for 1 minute at high. Add the carrots. Stir

to coat the carrots with the orange juice. Cover and microwave 8 to 9

minutes at high. Stir again, then add the remaining ingredients.

Microwave, uncovered 2 minutes at high. Stir then check for

doneness. If necessary, cook 1 minute at high.

Easy Vegetable Casserole

Snezana

2 Cans Veg-All, drained

¾ Cup Mayonnaise

¼ Cup Onion, chopped

¼ Cup Butter, melted

1 Package Ritz crackers, crumbled

Mix everything except crackers and place in casserole. Top with

crackers. Bake at 350 for 30 minutes.

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Quick Green Beans

Snezana

3 ½ Tablespoons Flour

½ Teaspoon Salt

3 ½ Tablespoons Butter, melted

1 ½ Cups Milk

1 20 ounce package Frozen green beans, cooked and drained

¾ Cup Cheddar cheese, shredded

Stir flour, salt and pepper into melted butter in a saucepan. Stir in

milk; cook until thickened. Pour over green beans. Sprinkle with

cheddar cheese, brown under broiler.

Sauerkraut Casserole

Snezana

2 Pound bag Sauerkraut

1 14 ½ ounce can Stewed tomatoes

1 4 ounce can Mushrooms

2 Tablespoons Sugar

2 Tablespoons Onions, finely chopped

2 Tablespoons Flour

Mix sauerkraut, tomatoes, mushrooms, sugar, onions and flour. Mix

thoroughly and put in 2 1/2 or 3 qt casserole dish. Bake uncovered in

350° oven until bubbly approximately 35 minutes.

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Eggplant Parmesan

Snezana

1 Large Eggplant, peeled, sliced ¼ to ½ thick

2/3 Cups Flour

2 Eggs, beaten

2/3 Cup Fine bread crumbs

Olive oil, for frying

3 Cups Tomato sauce

1 Pound Mozzarella cheese, shredded

½ Cup Parmesan cheese, grated

Dredge eggplant slices in flour, dip in egg, and coat with bread

crumbs. Fry breaded slices in olive oil until they are dark golden and

offer little resistance to a fork. Drain on paper towels. In a 9 x 12 x 3-

inch casserole, spoon a thin layer of tomato sauce over the bottom.

Put down a single layer of fried eggplant slices, followed by a

generous layer of sauce, mozzarella slices, and a sprinkling of

Parmesan. Continue repeating process until eggplant and mozzarella

are used up, ending with a final layer of sliced mozzarella on top.

Bake at 350 for 40 minutes, making sure that cheese on top is melted

and browned nicely.

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Dessert 222

Dessert Spitbuben ........................................................................................................................... 223

Apple Kuchen ................................................................................................................... 224

Apple Crisp ....................................................................................................................... 225

Apple Crisp ....................................................................................................................... 225

Cherry Crisp ...................................................................................................................... 226

Aunt Irene’s Bread Pudding ........................................................................................... 226

Chex Muddy Buddies ...................................................................................................... 227

Dirt Pudding ..................................................................................................................... 228

Chocolate Mint Brownies ................................................................................................ 228

Chocolate Scotcharoos ..................................................................................................... 229

Sour Cream Cranberry Bars ............................................................................................ 229

Caramel Brownies ............................................................................................................ 230

Peanut Butter Rice Krispie Bars ...................................................................................... 230

Nut Bars ............................................................................................................................. 231

Warm Cherry Puff ............................................................................................................ 231

Double Chocolate and Caramel Bars ............................................................................. 232

Buster Bar ........................................................................................................................... 233

Cherry Cheese Cake ......................................................................................................... 233

Frosted Banana Bars ......................................................................................................... 234

Brownie Pudding .............................................................................................................. 235

4 Layer Dessert .................................................................................................................. 236

Classic Brownies ............................................................................................................... 237

Creamy Baked Cheese Cake ........................................................................................... 238

Cheesecake......................................................................................................................... 239

Toll House Mud Bars ....................................................................................................... 240

French Apple Cobbler ...................................................................................................... 241

Peach Cobbler.................................................................................................................... 242

Pineapple Cheesecake ...................................................................................................... 243

Kugel .................................................................................................................................. 244

Chocolate Mousse Pie ...................................................................................................... 245

White Chip Fruit Tart ....................................................................................................... 246

Layered Apricot Snacking Bars ...................................................................................... 247

Potica (Sweet Nut Bread) ................................................................................................. 248

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Dessert 223

Spitbuben

Grandma Wensits

5 Egg yolks, slightly beaten

2 Whole eggs

½ Cup Crisco

½ Cup Butter

4 Cups Flour

1 ¼ Cup Sugar

1 Lemon rind

1 Tablespoon Lemon juice

18 Ounces Apricot or peach preserves

Beat together egg yolks and whole eggs. Mix Crisco, butter and flour

like you would for making pie dough until crumbly. Add sugar,

eggs lemon rind and lemon juice. Mix by hand until smooth and

form into a ball. Refrigerate for 10 to 15 minutes. Cut off 1/3 of the

dough. Press the rest into a 9X13 pan. Spread preserves (Grandma

preferred apricot) thinly. Roll out pencil size dough for top. Dough is

fragile and will break, it gets easier with practice. Make criss-cross

pattern across top with rolled out dough. Bake at 350 for 30 to 40

minutes. When cool, sprinkle with powdered sugar.

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Dessert 224

Apple Kuchen

Aunt Oka

Aunt Oka is Dad’s sister, Rose

4 Cups Sifted flour

½ Teaspoon Salt

1 Cup Sugar, divided

½ Pound Butter

¼ Cup Shortening

3 Eggs

½ Cup Evaporated milk

14 to 15 Apples

1 Cup Nuts, chopped

Sift flour. Add sugar, salt, butter and shortening. Mix well with

fingers. Add whole egg plus 2 yolks. Add evaporated milk. Mix

until able to form into large ball. Knead well and form 4 balls.

Refrigerate 30 to 60 minutes. Pare 14 to 15 apples and grate into

medium pieces. Add ¾ cup sugar and mix. Roll chilled dough until

1/8‛ thick and spread apples and nuts inside. Fold dough over to

seal. Bake at 375 for 30 minutes.

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Dessert 225

Apple Crisp

Mom

6 Cups Sliced apples

½ Cup + 1 tablespoon Flour, divided

½ Cup Brown sugar

½ Cup Butter, melted

1 Cup Rolled oats

Cinnamon

Sweeten apples to taste. Mix in about 1 tablespoon of flour, spread

into buttered baking dish. Sprinkle with cinnamon. Mix brown

sugar, ½ cup flour and oats. Blend in melted butter. Crumble over

apples. Bake at 400 for 15 minutes, reduce heat to 325 and bake for 45

minutes or until done.

Apple Crisp

Chris

4 Cups Sliced, pared apples

¼ Cup Water

1 Teaspoon Cinnamon

½ Teaspoon Salt

1 Cup Sugar

¾ Cup Flour

1/3 Cup Butter, softened

Spread apples evenly in an 8X8X2‛ baking dish. Sprinkle water,

cinnamon and salt on top of apples. With a pastry blender or fork,

mix sugar, flour and butter until crumbly. Spread crumb mixture

over apples. Bake uncovered about 40 minutes at 350. Serve warm

(with milk or cream, optional).

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Dessert 226

Cherry Crisp

Mom

1 303 can Cherries

½ Cup Sugar

1 Cup Oatmeal

½ Cup Brown sugar

1/3 Cup Flour

½ Teaspoon Salt

¼ Cup Butter

½ Cup Broken walnuts

Heat cherries and sugar together. Pour into 10 X 6‛ baking dish.

Combine oats, sugar, flour and salt; cut in butter. Add nuts. Sprinkle

over cherries. Bake at 350 for 35 minutes. Serve warm with plain or

whipped cream.

Aunt Irene’s Bread Pudding

Mom

Aunt Irene was Grandpa Walsh’s sister

Recipe printed as provided (no idea what flavoring is – possibly vanilla or whiskey!)

12 Slices Bread, diced

2 Cups Milk, heated to scalding

½ Cup Sugar

¼ Cup Butter, melted

2 Eggs

¼ Teaspoon Salt

½ Cup Raisins

1 Teaspoon Nutmeg

Flavoring

Spread bread into baking dish. Combine remaining ingredients and

pour over bread. Bake for 45 minutes at 350.

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Dessert 227

Chex Muddy Buddies

Chris

9 Cups Chex cereal (any variety)

1 6 ounce bag Semisweet chocolate chips

½ Cup Peanut butter

¼ Cup Butter

1 Teaspoon Vanilla

1 ½ Cups Powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate

chips, peanut butter and butter in 1 quart microwavable bowl

uncovered on high 1 minute. Stir. Microwave 30 seconds longer or

until mixture can be stirred smooth. Stir in vanilla. Pour chocolate

mixture over cereal in bowl, stirring until evenly coated. Pour into

large plastic food storage bag; add powdered sugar. Seal bag; shake

until well coated. Spread on waxed paper to cool. Store in airtight

container in refrigerator.

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Dessert 228

Dirt Pudding

Chris

1 Package Oreo cookies

2 Packages Instant vanilla pudding

1 8 ounce Cool whip

1 8 ounce Cream cheese, softened

½ Stick Butter, softened

3 Cups Milk

1 Cup Powdered sugar

Crush ½ cookies & place on bottom of dish. Mix the rest of the

ingredients and pour over top of cookies. Crush the rest of the

cookies and spread on top. Keep Cool.

Chocolate Mint Brownies

Chris

1 Box Brownie mix (9X13)

2 Cups Powdered sugar

4 Tablespoons Butter, softened

2 Tablespoons Milk

½ Teaspoon Peppermint extract

1 or 2 Drops Green food coloring

2 Ounces Unsweetened chocolate bars

2 Tablespoons Butter

Bake brownies according to box directions and cool. Combine

powdered sugar, 4 tablespoons of butter, milk, peppermint extract

and food coloring. Mix by hand until smooth and frost brownies.

Chop chocolate bar into pieces. Melt chocolate and 2 tablespoons

butter in microwave in small increments of time on 70 to 80% power.

Pour glaze over frosted brownies. Shake, tilt, rotate pan until the

chocolate covers all of the frosting.

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Dessert 229

Chocolate Scotcharoos

Chris

1 Cup Light corn syrup

1 Cup Sugar

1 Cup Peanut butter

6 Cups Rice Krispies or Cocoa Krispies

6 Ounces Butterscotch chips

6 Ounces Semi-sweet chocolate chips

Bring corn syrup and sugar to a boil. Remove from heat; add peanut

butter. Mix thoroughly. Add rice krispies. Pat into buttered 9X13‛

pan. Melt butterscotch chips and chocolate chips. Spread over bars

and chill.

Sour Cream Cranberry Bars

Jenica

1 Cup Brown sugar

1 ¾ Cups Oatmeal

1 ¾ Cups Flour

1 Cup Butter

1 Teaspoon Baking soda

4 Egg yolks

2 Cups Raisins or dried cranberries

2 Cups Sour cream

1 Teaspoon Vanilla

Mix brown sugar, oatmeal, flour, butter and baking soda. Put half

into a 9X13‛ pan. Bake 15 minutes at 350. Make sauce by cooking

egg yolks, sugar, cranberries, sour cream and vanilla until thickened.

Pour over baked crust. Top with reserved crumbs. Bake an

additional 20 minutes at 350. Store in refrigerator.

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Dessert 230

Caramel Brownies

Chris

14 Ounce Kraft Light caramels (about 50)

2/3 Cups Evaporated milk

1 Package German chocolate cake mix

¾ Cup Butter, softened

1 Cup Chocolate chips

Combine cake mix, margarine and 1/3 cup evaporated milk. Mix well.

Divide this cake mixture I half and press half of it into a greased 9x13

pan (pat with your fingers is easiest). Bake 16 minutes at 350 deg.

While the above is baking, melt the caramels with 1/3 cup evaporated

milk. Spread this caramel mixture over the BAKED cake mixture.

Sprinkle chocolate chips over caramel mixture. Drop the remaining

½ of the cake mixture over all by teaspoonful. Bake all for 15-18

minutes at 350.

Peanut Butter Rice Krispie Bars

Snezana

¼ Cup Butter

10 Ounce package Marshmallows

6 Ounces Chocolate crispy rice cereal

1 Cup Peanut butter chips

½ Cup Peanuts, chopped (optional)

Grease a 13X9 inch pan. In a large pan over low heat, melt the

marshmallows and butter, stirring. Remove from heat and stir in

remaining ingredients; mix well. Press mixture into the pan, cool, and

cut into 36 bars.

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Dessert 231

Nut Bars

Snezana

1 Package White cake mix

½ Cup Butter

1 Egg

2 12 ounce cans Mixed nuts

1 12 ounce package Butterscotch chips

½ Cup Light corn syrup

2 Tablespoons Butter

Mix first 3 ingredients and put into jelly roll pan. Bake at 350 for

about 20 minutes until lightly brown but not set. Sprinkle nuts over

crust. Melt chips, corn syrup and butter and pour over crust covered

with nuts. Bake 5 minutes longer until melted mixture starts to

bubble. DO NOT OVERBAKE. Store in refrigerator.

Warm Cherry Puff

Karen

1 Cup Milk

2 Eggs

½ Cup Bisquick

¼ Cup Sugar

¼ Teaspoon Almond extract

2 Tablespoons Butter, softened

2 Cans Cherry pie filling

Heat oven to 400. Blend milk, eggs, Bisquick, sugar, almond extract,

and margarine in blender for 15 seconds, or beat on high speed of

mixer 1 minute. Pour into greased 10 inch pie pan or 11X7 inch

baking pan. Spoon cherry filling over the top. Bake 25 to 35 minutes

until golden brown.

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Dessert 232

Double Chocolate and Caramel Bars

Snezana

3 Cups Flour

¾ Cup Brown sugar, packed

2/3 Cup Baking cocoa

1 Egg, beaten

1 ½ Cups Butter, firm

1 ½ Cups Walnuts, chopped

3 Cups Semi-sweet chocolate chips, divided

48 Caramels

2 14 ounce cans Sweetened condensed milk

1 Teaspoon Shortening or vegetable oil

Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2

inches of foil hanging over sides of pan. In large bowl, stir together

flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter,

using pastry blender (or pulling 2 table knives through ingredients in

opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of

the crumb mixture. Press remaining mixture firmly in bottom of pan;

sprinkle with 2 cups chocolate chips. Bake 15 minutes.

Meanwhile, in heavy 2-quart saucepan, melt caramels with

sweetened condensed milk and remaining 1/4 cup butter over low

heat, stirring constantly. Pour over crust. Top with reserved crumb

mixture. Bake about 20 minutes longer or until bubbly. Cool

completely, about 2 hours. In small microwavable bowl, microwave

1 cup chocolate chips and the shortening uncovered on High 1 to 3

minutes, stirring halfway through heating time, until melted and thin

enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6

rows.

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Dessert 233

Buster Bar

Mary Beth

¾ Cup Oreo cookies, crushed

¼ Cup Butter, melted

½ Gallon Vanilla ice cream

¾ Cup Butter, softened

2/3 Cup Chocolate chips

2 Cups Confectioners sugar

1 ½ Cups Evaporated milk

1 Stick Butter

1 Teaspoon Vanilla

Spanish peanuts

Whipped cream

Mix together cookies and melted butter. Pat into 9x13 pan. In

saucepan, combine chocolate chips, sugar, evaporated milk and stick

of butter. Bring to boil for 8 min. Remove from heat and cool

completely. Add vanilla. Slice ice cream onto cookie crust. Sprinkle

with peanuts, pour chocolate mixture over ice cream and freeze.

Cherry Cheese Cake

Karen

1 9‛ graham cracker crust, baked

8 Ounces Cream cheese, softened

½ Cup Condensed sweetened milk

2 Tablespoons Lemon juice

1 Can Fruit pie filling

Beat together until smooth, the cream cheese, lemon juice and milk.

Pour into baked and cooled graham cracker crust. Top with 1 can

fruit filling. Chill thoroughly.

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Dessert 234

Frosted Banana Bars

Chris

1 Cup Butter, softened, divided

2 Cups Sugar

3 Eggs

1 ½ Cups Mashed bananas (about 3)

3 Teaspoon Vanilla extract, divided

2 Cups All-purpose flour

1 Teaspoon Baking soda

1 Pinch Salt

8 Ounces Cream cheese, softened

4 Cups Confectioners’ sugar

Combine the flour, baking soda and salt, and then set aside. In a

mixing bowl, "cream" ½ cup butter and sugar. Beat in eggs, mashed

bananas and 1 teaspoon vanilla. Add the flour mixture to the

creamed mixture and mix well. Pour into a greased 15" x 10" x 1"

baking pan. Bake at 350 deg. For 25 minutes or until bars test done.

Cool.

Frosting: Cream ½ cup butter and cream cheese in a mixing bowl.

Gradually add confectioners’ sugar and 2 teaspoons vanilla. Beat

well. Spread over cooled bars.

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Dessert 235

Brownie Pudding

Karen

1 Cup All-purpose flour

¾ Cup Granulated sugar

2 Tablespoons Cocoa

2 Teaspoons Baking powder

½ Teaspoon Salt

½ Cup Milk

2 Tablespoons Salad oil

1 Teaspoon Vanilla

¾ Cup Walnuts, chopped (optional)

¾ Cup Brown sugar

¼ Cup Cocoa

1 ¾ Cups Hot water

Sift together flour, white sugar, 2 tablespoons cocoa, baking powder

and salt. Add milk, oil, and vanilla; mix until smooth. Stir in nuts.

Pour into 8X8X2 greased baking pan. Combine remaining

ingredients. Pour over batter. Bake at 350 for about 45 minutes.

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Dessert 236

4 Layer Dessert

Snezana

Attributed to Chris

1 Cup Flour

½ Cup Butter

½ Cup Chopped nuts, optional

8 Ounces Cream cheese

1 Cup Confectioners’ sugar

Large Cool whip

3 Cups Milk

2 Packages Instant pudding (vanilla, chocolate)

Mix first 3 ingredients and pat into 9x13 pan. Bake at 375 for 15

minutes. Beat with mixer the cream cheese and sugar. Add 1 cup

cool whip and beat well. Pour over layer 1. Beat milk with pudding.

Pour over #2. Spread remainder of cool whip on top. Chill 12 hours.

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Dessert 237

Classic Brownies

Karen

2 Cups Granulated sugar

2/3 Cup Butter

½ Cup Cocoa

1 Egg

2 Teaspoons Vanilla

¾ Cup Evaporated milk

½ Teaspoon Baking powder

½ Teaspoon Baking soda

2 Cups Flour

¼ Teaspoon Salt

1 Cup Walnuts (optional)

Combine sugar, margarine and cocoa in a heavy sauce pan. Heat and

stir until margarine is melted. (Or melt in microwave) Let cool, add

egg and vanilla; stir until smooth. Stir in remaining ingredients.

Bake in greased 9 X 13 pan at 350 for 30 minutes.

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Dessert 238

Creamy Baked Cheese Cake

Karen

1 ¼ Cup Graham cracker crumbs

¼ Cup Sugar

1/3 Cup Butter, melted

2 8 ounce Cream cheese, softened

14 Ounce can Sweetened condensed milk

3 Eggs

¼ Cup Lemon juice

1 Ounce Sour cream, at room temperature

1 Can Cherry pie filling

Preheat oven to 300. Combine crumbs, sugar and butter; press firmly

on bottom of 9‛ spring-form pan. In large bowl, beat cheese until

fluffy. Gradually beat in sweetened condensed milk until smooth.

Add eggs and lemon juice; mix well. Pour into prepared pan. Bake

50 to 55 minutes or until center is set. Top with sour cream. Bake 5

minutes longer. Cool. Top with pie filling. Chill.

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Dessert 239

Cheesecake

Karen

2 Cups Graham cracker crumbs (about 30), ground

½ Teaspoon Ground cinnamon

½ Cup Butter melted

2 8 ounce Cream cheese, softened

1 Cup Sugar

3 Eggs

1 Teaspoon Vanilla extract

Zest of 1 lemon finely grated

1 Pint Sour cream

Crust: In a mixing boil combine graham cracker crumbs, cinnamon

and butter with a fork until evenly moistened. Lightly coat the

bottom and sides of an 8 inch spring-form pan with nonstick cooking

spray. Firmly press the crumb mixture over the bottom and 1 inch

up the sides on the pan using your fingers or the smooth bottom of a

glass.

Filling: In a large bowl beat the cream cheese on low for 1 minute,

until smooth and lump free. Gradually add sugar and beat till

creamy, 1 to 2 minutes. Add the eggs one at a time beating slowly

until combined. Stir in the vanilla and lemon zest; then blend in the

sour cream. Do not overbeat. Pour into the crust. Preheat the oven to

325. Set the cheesecake pan on a large piece of aluminum foil and

fold up the sides around the pan. Carefully set in a larger roasting

pan. Pour boiling water into the roasting pan until the water is about

halfway up the sides of the cheesecake pans. Bake for 45 minutes.

The cheesecake should still jiggle; do not overcook. Let cool in pan

for 30 minutes. Chill in the refrigerator loosely covered for at least 4

hours.

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Dessert 240

Toll House Mud Bars

Karen

1 Cup plus 2 tablespoons Flour

½ Teaspoon Baking soda

½ Teaspoon Salt

¾ Cup Brown sugar, packed

½ Cup Butter, softened

1 Teaspoon Vanilla extract

1 Egg

1 12 ounce package Chocolate chips

½ Cup Nuts chopped (optional)

Preheat oven to 375. In bowl combine flour baking soda and salt; set

aside. In bowl beat brown sugar, butter and vanilla until creamy.

Add egg beat well. Gradually add flour mixture. Stir in 1-1/3 cups

chocolate chips and nuts. Spread into foil lined (or greased) 9 inch

square baking pan. Bake 25 minutes. Immediately sprinkle 2/3 cup

chocolate chips over top. When chips are shiny, spread evenly. When

cool chill 5-10 minutes to set chocolate.

Cut into 2 X 1 ½ inch bars.

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Dessert 241

French Apple Cobbler

Karen

5 Cups Granny Smith apples, peeled and thinly sliced

¾ Cup Sugar

2 Tablespoons All-purpose flour

½ Teaspoon Cinnamon

Pinch Salt

1 Teaspoon Vanilla extract

1 Tablespoon Butter, softened

1 Cup All-purpose flour

1 Cup Sugar

1 Teaspoon Baking powder

½ Teaspoon Salt

4 Tablespoons Butter, melted

1 Large Egg, slightly beaten

Preheat the oven to 350°F. To make the filling combine the sliced

apples, ¾ cup sugar, 2 tablespoons flour, cinnamon, pinch of salt and

vanilla in a large bowl and mix to combine. Pour the filling into an

ungreased 9x13-inch baking dish and dot with softened butter.

To make the topping whisk together 1 cup flour, 1 cup sugar baking

powder, and ½ teaspoon salt in a medium bowl. Stir in the melted

butter and egg until the batter is smooth and well combined. Drop

large spoonfuls of the batter randomly over the apples; the batter will

not completely cover the filling but will expand during baking.

Bake until bubbling and golden brown 35 to 40 minutes. Serve with

fresh whipped cream or vanilla ice cream.

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Dessert 242

Peach Cobbler

Snezana

2 Large cans Light syrup sliced peaches

3 Eggs

½ Cup Sugar

1 ½ Teaspoon Cinnamon

1 ¼ Stick Butter, softened, divided

1 ½ to 2 Cups Flour

1 Tablespoon Sugar

Milk

Drain peaches and set aside. Beat eggs in a bowl. Add the sugar and

cinnamon. Add peaches and mix to coat peaches with egg mixture.

Pour into 9 X 11 cake pan. Dot with ½ stick butter.

Mix flour, sugar and ¾ stick butter to pie crust type mix with fork.

Add milk to moisten to be able to handle. Flour a board to press out

on. Press out with hands turning crust over several times until crust

is the size of the top of the pan Crust should be about ¼ inch thick.

Put crust on top of peach mixture. Dot with slices of ½ stick of

butter. Sprinkle top with cinnamon. Bake at 350 for about 35

minutes.

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Dessert 243

Pineapple Cheesecake

Snezana

Attributed to Mom – serves 12 adults or 1 Tim

1 Small box Lemon Jello

1 Large can Crushed pineapple

1 Teaspoon Lemon juice

8 Ounces Cream cheese

½ Cup Sugar

1 Large can Milnot

½ Cup Butter, melted

2 Cups Graham cracker crumbs

Dissolve Jello in boiling pineapple juice from can of crushed

pineapple. Add lemon juice then set aside until partially congealed.

Mix melted butter and graham cracker crumbs. Line 9‛x13‛ pan with

the crumb mixture. Reserve ½ cup for topping. Mix cream cheese

and sugar then stir in well drained pineapple. Stir in Jello mixture.

Pour into crumb lined pan and sprinkle with reserved crumb

mixture. Refrigerate for several hours.

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Dessert 244

Kugel

Snezana

8 Ounces Wide egg noodles (or lasagna)

3 Eggs, beaten

4 Ounces Cream cheese, softened

¾ Cup Sugar, divided

¾ Cup Butter, softened, divided

2 Teaspoons Vanilla extract, divided

1 Cup Crushed pineapple, drained

1 Cup Milk

1 ½ Cups Golden raisins (optional)

1 Teaspoon Ground cinnamon

¼ Cup Rum, optional

Preheat oven to 350. Lightly grease a 9x9‛ baking pan (or 2 qt

casserole). Boil ¾ cup water. Add raisins and ¼ cup rum if desired.

Remove from heat, cover and let stand 10 minutes. Bring a large

saucepan of lightly salted water to a boil. Stir in egg noodles, and

cook for 8 to 10 minutes or until al dente; drain. Put noodles in

baking dish. In a medium bowl, thoroughly mix eggs, ¼ cup butter,

cream cheese, ½ cup sugar, 1 teaspoon vanilla, pineapple and milk.

Mix in raisins. Pour over noodles – ensuring bottom layers get the

mixture. In a separate medium bowl, mix cornflake crumbs, 1/2 cup

butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over

the egg noodle mixture. Bake 45 minutes in the preheated oven, until

bubbly and lightly browned.

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Dessert 245

Chocolate Mousse Pie

Karen

21 Chocolate Sandwich Cookies (like Oreos)

¼ Cup Unsalted butter, at room temperature cut into

pieces

12 Ounces Semi-sweet chocolate, finely chopped

1 Teaspoon Vanilla extract

Pinch Salt

3 ¾ Cups Chilled whipping cream

¼ Cup Sugar

Chocolate shavings (optional)

For Crust: Preheat oven to 350. Butter a 9 inch springform pan with

2-3/4 inch sides. Finely grind cookies in food processor. Add butter

and process until mixture is evenly moistened. Press crumb mixture

onto bottom and up sides of prepared pan to form thin crust. Bake

crust for 5 minutes. Transfer crust to rack and cool completely.

For Mousse: Combine chocolate, vanilla and salt in food processor.

Bring 1 cup of cream to boil in heavy small saucepan. With processor

running, gradually pour hot cream through feed tube and process

until chocolate is melted and smooth. Transfer mixture to large bowl.

Cool to room temperature, stirring occasionally. Beat 2 cups cream

and sugar in large bowl to stiff peaks. Fold into chocolate mixture.

Pour mousse into prepared crust. Chill until set, about 6 hours (can

be prepared 1 day ahead).

Beat remaining 3/4 cup cream in medium bowl to firm peaks.

Transfer to pastry bag fitted with medium star tip. Pipe rosettes of

cream around edge of cake. Garnish with chocolate shavings.

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Dessert 246

White Chip Fruit Tart

Snezana

¾ Cup Butter, softened

½ Cup Confectioners’ sugar

1 ½ Cups Flour

1 2/3 Cups White chips

¼ Cup Whipping cream

8 Ounces Cream cheese, softened

¼ Cup Sugar

1 Tablespoon Cornstarch

½ Cup Pineapple juice

½ Teaspoon Lemon juice

Assorted fresh fruit, sliced

Heat oven to 300°F. Beat butter and confectioners’ sugar in small

bowl until smooth; blend in flour. Press mixture onto bottom and up

side of 12-inch round pizza pan. Flute edge, if necessary. Bake 20 to

25 minutes or until lightly browned; cool completely. Place White

Chips and whipping cream in medium microwave-safe bowl.

Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are

melted and mixture is smooth when stirred. Beat in 8 oz. softened

cream cheese; spread on cooled crust. Cover; refrigerate. Stir together

sugar and cornstarch in small saucepan; stir in juices. Cook over

medium heat, stirring constantly, until thickened; cool. Meanwhile,

arrange fruit on top of filling; carefully pour or brush juice mixture

over fruit. Cover; refrigerate assembled tart until just before serving.

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Dessert 247

Layered Apricot Snacking Bars

Snezana

10 Ounce package White chips, divided

6 Ounce package Dried apricots, cut into ¼‛ pieces

1 Cup Boiling water

½ Cup Butter, softened

1/3 Cup Sugar

¼ Cup Light brown sugar, packed

1 Teaspoon Vanilla extract

1 Cup + 2 tablespoons All-purpose flour, divided

¼ Teaspoon Baking soda

¼ Teaspoon Salt

½ Cup Wheat germ

2 Tablespoons Honey

1 Egg white

½ Teaspoon Shortening

Heat oven to 350°F. Set aside 1/3 cup white chips for glaze. Stir

together apricots and water in small bowl; cover. Let stand 5 minutes;

drain. Meanwhile, in large bowl, beat butter, sugar, brown sugar and

vanilla until well blended. Stir together 1 cup flour, baking soda and

salt; gradually add to butter mixture, beating until well blended. Stir

in remaining 1-1/3 cups white chips; press mixture onto bottom of

ungreased 8-inch square baking pan. Spread softened apricots over

cookie base. Stir together wheat germ, remaining 2 tablespoons flour,

honey and egg white until blended; crumble over apricots. Bake 30

minutes or until wheat germ is lightly browned. Cool completely in

pan on wire rack. In small microwave-safe bowl, stir together

reserved 1/3 cup white chips and shortening. Microwave at HIGH

(100%) 30 seconds; stir. If necessary, microwave at HIGH an

additional 15 seconds or until chips are melted when stirred. Using

tines of fork, drizzle mixture over top; let stand until glaze is firm.

Cut into bars.

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Dessert 248

Potica (Sweet Nut Bread)

Snezana

1 Package Active dry yeast

¼ Cup Warm water

1 Cup Butter

¾ Cup Milk, divided

1 Cup + 2 tablespoons Sugar, divided

1 Teaspoon Salt

3 Eggs, separated

2 ½ Cups All-purpose flour

1 Cup Walnuts, finely ground

1 Teaspoon Cinnamon

¼ Cup Milk

¼ Cup Honey

Dissolve yeast in water and set aside. Heat butter, 1/2 cup milk, 2

tablespoons sugar and salt until lukewarm and butter have melted.

In large bowl, combine yeast mixture, butter mixture and beaten egg

yolks. Add flour gradually, beating well. Divide into 2 equal

portions, wrap and refrigerate overnight. Next day, make the filling.

Combine walnuts, ¼ cup sugar, cinnamon, ¼ cup milk and honey in

a saucepan. Place over low heat, stirring constantly until hot. Remove

from heat and cool. Beat egg whites until frothy. Gradually add ¾

cup sugar, beating until stiff. Mix together with cooled walnut

mixture. Set aside. On floured surface, roll 1 portion of dough into a

24-inch square. Spread with ½ the filling and roll as for a jellyroll.

Coil in a well-greased, 10-inch tube pan. Repeat process with

remaining dough and place second roll on top of first. With sharp

knife, cut to bottom of pan in several places. Let rise until doubled.

Heat oven to 350 degrees. Bake 1 hour or until nicely browned. Cool

in pan 20 minutes and invert onto a wire rack.

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Cakes and Frosting 249

Cakes and Frosting Aunt Mats Frosting .......................................................................................................... 250

Cream Cheese Frosting .................................................................................................... 250

Cream Cheese Frosting .................................................................................................... 251

Creamy Frosting ............................................................................................................... 251

Dump Cake ........................................................................................................................ 252

Pineapple Cake ................................................................................................................. 252

Graham Cracker Torte ..................................................................................................... 253

Carrot Cake ........................................................................................................................ 254

Chocolate Cupcakes ......................................................................................................... 255

Almost Better than Sex Cake ........................................................................................... 255

Triple Chocolate Torte ..................................................................................................... 256

Chocolate Cream Filling .................................................................................................. 257

Chocolate Glaze ................................................................................................................ 257

Texas Sheet Cake .............................................................................................................. 258

Bacardi Rum Cake ............................................................................................................ 259

Black Russian Cake........................................................................................................... 260

Killer Cupcakes ................................................................................................................. 261

Whipped Cream Cake ...................................................................................................... 262

Pumpkin Pie Cake ............................................................................................................ 263

Wowie Cake ...................................................................................................................... 264

Cocoa Dream Frosting ..................................................................................................... 264

Pistachio Inside Outside Cake ........................................................................................ 265

White Zin Bundt Cake ..................................................................................................... 265

Easy Apple Treat .............................................................................................................. 266

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Cakes and Frosting 250

Aunt Mats Frosting

Mom

This frosting showed up on an angel food cake every birthday-with a splash of food

coloring for the appropriate season.

1 Cup Milk

5 Tablespoons Flour

¼ Teaspoon Salt

1 Cup Shortening

1 Cup Confectioners’ sugar

1 Teaspoon Vanilla

Shake milk and flour together in a jar. Add salt. Cook until it

becomes a smooth paste, stirring constantly. Cool completely,

occasionally beating like fudge. In mixer, cream shortening and

confectioners’ sugar. Add vanilla. Combine 2 mixtures.

Cream Cheese Frosting

Chris

Use for Graham Cracker Torte

½ Cup Butter

1 8 ounce Cream cheese, softened

1 Teaspoon Vanilla

1 Pound Confectioners’ sugar (about 3 ½ cups)

Combine butter, cream cheese and vanilla. Beat until well blended.

Add confectioners’ sugar gradually, beating vigorously using a

mixer.

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Cakes and Frosting 251

Cream Cheese Frosting

Snezana

½ Cup Butter

1 8 ounce Cream cheese, softened

2 Teaspoon Vanilla

1 Pound Confectioners’ sugar (about 3 ½ cups)

Pinch Salt

Beat all ingredients until creamy. Spread on cake.

Creamy Frosting

Snezana

4 ½ Cups Confectioners’ sugar, sifted

½ Cup Butter, softened

¼ Cup Milk

1 Teaspoon Vanilla

Dash Salt

Beat all ingredients with electric mixer on low speed until well

blended and smooth.

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Cakes and Frosting 252

Dump Cake

Snezana

Attributed to Chris

1 Box White cake mix

1 Medium Chopped pineapple (unsweetened)

1 Can Cherry pie filling

Chopped nuts

Butter

Lightly grease 9x13 cake pan. Dump in pineapple. Dump in cake

mix. Cover with layer of chopped nuts. Dot with butter pats. Bake

at 350 for 1 hour or until done. Serve with whipped cream.

Pineapple Cake

Mom

Snezana’s version suggested frosting with cream cheese frosting, if desired. It also

specifically called for 1 cup of brown sugar and 1 cup of nuts.

2 Eggs

1 1/2 Cups Sugar

1 Teaspoon Baking soda

½ Teaspoon Salt

2 Cup Flour

1 Teaspoon Vanilla

1 Can Crushed pineapple

Brown sugar

Nuts

Beat eggs. Mix in sugar, baking soda, salt, flour and vanilla. Add

whole can of pineapple (not drained). Pour into 9X13 pan. Cover

with brown sugar and nuts. Bake at 350 for 35 to 40 minutes.

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Cakes and Frosting 253

Graham Cracker Torte

Chris

Grandma Wensits used to make this for Rick’s birthday. This is the recipe Chris uses.

¾ Cups Shortening

1 ¼ Cup Sugar

4 Eggs, separated

3 ½ Cups Graham cracker crumbs

¼ Cup Flour

1 ½ Cups Milk

½ Teaspoon Vanilla

½ Cup Walnuts, ground

¼ Teaspoon Salt

3 ½ Teaspoons Baking powder

Thoroughly cream shortening and sugar. Add egg yolks and vanilla.

Beat well. Add sifted dry ingredients, alternating with crumbs and

milk. Add ground walnuts. Fold in beaten egg whites. Bake in 2 8‛

lined pans at 350 for 25 minutes. Frost with Cream Cheese frosting.

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Cakes and Frosting 254

Carrot Cake

Karen

My friend Cheryl and I took Mom’s pineapple cake recipe and modified it to be a carrot

cake – in search of a nonfat cake. The cream cheese frosting negates that!

2 Eggs

1 ¼ Cups Sugar

1 Teaspoon Baking soda

½ Teaspoon Salt

2 Cups Flour

1 Dash Vanilla powder (optional)

1 Can Crushed pineapple

1 ½ Teaspoons Cinnamon

2 Cups Carrots, grated

4 Ounces Cream cheese, softened

8 Ounces Confectioners’ sugar

½ Teaspoon Vanilla

Cake -- Beat the eggs in a large mixing bowl with a wire whisk. Add

the remaining ingredients and mix until moistened. Pour into an

ungreased glass 9x9-inch pan. Bake at 350 for 40 minutes or until

toothpick comes out clean.

Frosting -- Beat cream cheese in a medium bowl until creamy. Add

confectioners’ sugar and vanilla and beat until smooth. Spread on

cooled cake.

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Cakes and Frosting 255

Chocolate Cupcakes

Chris

2 Cups Flour

1 Cup Sugar

4 Tablespoons Cocoa

2 Teaspoons Baking soda

½ Teaspoon Salt

1 Cup Miracle Whip

1 Cup Cold water

1 ½ Teaspoon Vanilla

Mix all ingredients in a bowl, using a mixer. Fill 16 muffin cups ½

full and bake at 350 for 25 to 30 minutes.

Almost Better than Sex Cake

Chris

1 Box German chocolate cake mix

14 Ounce can Sweetened condensed milk

12 Ounce bottle Butterscotch or caramel topping

2 Pint Nondairy whipped topping

3 Heath candy bars, crushed

Prepare cake mix and bake in 13x9‛ baking pan according to

package directions. When done, remove from oven and while still

hot, poke holes in cake with end of wooden spoon. Pour sweetened

condensed milk, then topping into holes. Make sure cake is cooled

down, and then spread entire cake with whipped topping. Sprinkle

crushed candy bars on top of cake. Refrigerate cake until serving

time.

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Cakes and Frosting 256

Triple Chocolate Torte

Chris

2 Eggs, separated

1 ½ Cups Sugar, divided

1 ¼ Cups All-purpose flour

½ Cup Hershey’s Cocoa

¾ Teaspoon Baking soda

½ Teaspoon Salt

½ Cup Vegetable oil

1 Cup Buttermilk or sour milk (add 1 tablespoon of

white vinegar to milk to equal 1 cup)

Chocolate Cream Filling

Chocolate Glaze

Preheat oven to 350. Grease and flour two 9 inch round baking pans.

In small mixer bowl, beat egg whites until foamy; gradually beat in ½

cup sugar until stiff peaks form. In large mixer bowl, stir together

remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil,

buttermilk, and egg yolks; beat until smooth. Gently fold egg whites

into batter. Pour batter into prepared pans. Bake 25 to 30 minutes or

until cake springs back when touched lightly on center. Cool 5

minutes; remove from pans to wire racks. Cool completely. Split

layers in half horizontally. Spread cake layer with 1/3 of chocolate

cream filling; top with second cake layer. Repeat procedure ending

with plain layer on top. Glaze cake with chocolate glaze. Refrigerate

cake and store leftovers in refrigerator.

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Cakes and Frosting 257

Chocolate Cream Filling

Chris

Use in Triple Chocolate Torte

2/3 Cup Sugar

1/3 Cup Hershey’s Cocoa

1 ½ Cups Cold whipping cream

1 ½ Teaspoons Vanilla extract

Combine sugar and cocoa. Add whipping cream and vanilla. Beat

on low speed of electric mixer to combine. Beat on medium speed

until stiff.

Chocolate Glaze Chris

Use in Triple Chocolate Torte

3 Tablespoons Butter

3 Tablespoons Light corn syrup

1 Tablespoon Water

1 Cup Semi-sweet chocolate chips

Prepare chocolate glaze by combining butter, corn syrup and water

in small saucepan. Bring to boil over medium heat, stirring

constantly. Remove from heat; stir in chocolate chips until melted.

Cool to room temperature.

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Cakes and Frosting 258

Texas Sheet Cake

Chris

1 Cup Water

2 Sticks Butter

4 Tablespoons Cocoa

2 Cups Flour

2 Cups Sugar

2 Eggs

1 Teaspoon Baking soda

½ Cup Sour cream

1 Stick Butter

1 Teaspoon Vanilla

6 Tablespoons Milk

4 Tablespoons Cocoa

1 Cup Nuts

1 Pound Confectioners’ sugar

For cake: Bring water, 2 stick of butter and 4 tablespoons of cocoa to

boil. Mix with flour, sugar, eggs, baking soda and sour cream. Bake

at 350 for 20 minutes in a large greased cookie sheet (18X12X1).

For icing: Bring 1 stick of butter, vanilla, milk and 4 tablespoons of

cocoa to boil. Mix nuts and confectioners sugar into hot ingredients.

Ice cake while it is still warm.

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Cakes and Frosting 259

Bacardi Rum Cake

Mary Beth

1 Cup Pecans or walnuts, chopped

1 Box Yellow cake mix

1 Package Instant vanilla pudding

4 Eggs

½ Cup Cold water

½ Cup Vegetable oil

1 Cup Dark rum (80 proof), divided

¼ Pound Butter

¼ Cup Water

1 Cup Granulated sugar

6 Tablespoons Milk

4 Tablespoons Cocoa

1 Cup Nuts

1 Pound Confectioners’ sugar

Preheat oven to 325. Grease and flour 10 inch tube pan. Sprinkle

nuts over bottom of pan.

Cake: Mix together the cake mix, pudding mix, eggs, water, oil and

½ cup of rum. Pour batter over nuts and bake for 1 hour.

Cool the cake. Invert on serving plate.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5

minutes, stirring constantly. Remove from heat. Stir in rum. Prick

top of cake. Drizzle and smooth glaze evenly over top and sides.

Allow cake to absorb glaze. Repeat until glaze is used up.

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Cakes and Frosting 260

Black Russian Cake

Mary Beth

1 Box Yellow cake mix

1 Package Instant chocolate pudding

4 Eggs

½ Cup Sugar

1 Cup Vegetable oil

¼ Cup Water

¼ Cup Vodka

¼ Cup Kahlua

2/3 Cup Confectioners’ sugar

1/3 Cup Kahlua

Grease and flour bundt pan. Preheat oven to 350.

Cake: Combine cake mix, pudding mix, sugar, oil, eggs, water, vodka

and 1/4 cup kahlua. Mix for 4 minutes. Pour into prepared pan.

Bake for 40 - 45 minutes. Cool for 10 minutes then turn out onto cake

plate.

Glaze: Combine powdered sugar with 1/3 cup of kahlua. Poke lots of

holes in cake with a fork. Then brush entire cake with glaze. When

completely cooled, cover cake with plastic wrap and refrigerate.

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Cakes and Frosting 261

Killer Cupcakes

Karen

4 Ounces Semisweet chocolate

1 Teaspoon Vanilla

2 Sticks Butter

4 Eggs

1 ½ Cups Sugar

1 Cup Flour

8 Ounces Cream cheese, softened

¼ Cup Sugar

1 Egg, beaten

¾ Cup Semisweet chocolate chips

Dash Salt

To make cupcakes: Preheat the oven to 350. Fill 20 to 22 cupcake tins

with liners. Melt together the chocolate, vanilla, and butter. Beat the

eggs until thick and add the sugar. Beat in the flour. Fold in the

butter-chocolate mixture. Spoon into prepared tins, filling 2/3 full.

To make the filling: Mix cream cheese, sugar, egg and salt until just

blended. Stir in the chocolate chips. Drop a rounded teaspoon of

filling onto the top of each cupcake. Bake for 30 minutes.

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Cakes and Frosting 262

Whipped Cream Cake

Karen

2 Cups Cake flour

2 ¼ Teaspoon Baking powder

1 ½ Cups Sugar

¾ Teaspoon Salt

2 ½ Cups Heavy cream, cold divided

½ Cup Water

1 ½ Teaspoon Vanilla or almond extract

3 Egg whites

3 Tablespoons Confectioners’ sugar

1 Teaspoon Vanilla extract

Preheat oven to 350. Butter and flour 2 (8 or 9 inch) cake pans. Have

all ingredients, except the cream at about 70 degrees. Sift flour before

measuring, and then sift twice with baking powder, sugar and salt.

In a chilled bowl, whip 1 cup cream until stiff. Gently, stir in water

and vanilla or almond extract. In another bowl, whip egg whites until

stiff but not dry. Combine cream and eggs. Gently fold sifted

ingredients into the cream mixture 1/3 at a time. Divide batter

between pans. Bake 25-30 minutes. Cool on rack.

In a chilled bowl, whip 1-1/2 cups cream until soft peaks form. Beat in

confectioners' sugar. Do not overbeat. Fold in vanilla. Use whipped

cream to frost between layers of cake, then the top and sides.

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Cakes and Frosting 263

Pumpkin Pie Cake

Karen

Use the pumpkin pie spices listed on the back of the pumpkin can. (½ tsp. salt, 1 tsp.

cinnamon, ½ tsp. ginger, ¼ tsp. cloves)

15 Ounce can Solid pack pure pumpkin

3 Eggs, lightly beaten

¾ Cup Granulated sugar

¾ Cup Light brown sugar, packed

2 Teaspoons Pumpkin pie spice

12 Ounces Evaporated milk

1 Box Yellow cake mix

½ Cup Butter, melted

1 Cup Pecans, coarsely chopped (optional)

Preheat the oven to 350. In a large bowl, combine the pumpkin, eggs,

sugars, pumpkin pie spice and evaporated milk. Mix well. Pour into

an ungreased 9 X 13 baking pan. Sprinkle dry cake mix evenly over

the batter in the pan; drizzle melted butter evenly over the top then

sprinkle with pecans. Bake for about 45 minutes, until the top is set

and the bottom is the texture of pumpkin pie (it will appear slightly

loose). Cool completely before cutting into squares.

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Cakes and Frosting 264

Wowie Cake

Karen

3 Cups Flour

1 Teaspoon Salt

2 Cups Sugar

½ Cup Cocoa

2 Teaspoons Baking soda

2 Tablespoons Vinegar

2/3 Cup Salad oil

2 Teaspoons Vanilla

2 Cups Cold water

Sift the sugar, flour, salt, cocoa and soda into a bowl. Add remaining

ingredients and mix until smooth. Bake 35 minutes at 350 in an

ungreased 9X13‛ pan. Frost with Cocoa Dream Frosting.

Cocoa Dream Frosting

Karen

1 Envelope Dream whip

Milk, according to package directions

Vanilla, according to package directions

1 Cup Confectioners’ sugar

½ Cup Cocoa

Prepare Dream Whip according to package directions. Gradually

blend in confectioners’ sugar and cocoa. Blend well. Chill after

frosting cake.

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Cakes and Frosting 265

Pistachio Inside Outside Cake

Karen

1 Box White or yellow cake mix

2 Package Pistachio instant pudding

3 Eggs

1 Cup Club soda

1 Cup Oil

½ Cup Chopped nuts

1 ½ Cups Cold milk

1 Envelope Dream whip

Blend cake mix, 1 package of instant pudding, eggs, club soda, oil

and nuts. Beat for 2 minutes at medium speed. Bake in a greased,

floured bundt pan at 350 for 50 minutes. Cool for 15 minutes.

Remove from pan and cool on rack. Split cake into 3 layers. Spread

frosting between layers. Spoon remaining frosting over top and into

center. Garnish with nuts. Keep refrigerated.

Frosting: Whip milk, dream whip and 1 package instant pudding

until thickened, about 5 minutes.

White Zin Bundt Cake

Snezana

1 Box Yellow cake mix (without pudding)

¾ Cup Light wine

¾ Cup Oil

4 Eggs

1 Package Instant vanilla pudding

¼ Teaspoon Nutmeg

Mix all ingredients together (note: no water needed). Bake at 350 for

45-60 minutes. Let stand a few minutes then invert on plate and

sprinkle with powdered sugar.

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Cakes and Frosting 266

Easy Apple Treat

Snezana

4 Eggs

1 Cup Sour cream

½ Cup Oil

1 Bundt yellow cake mix

2 Apples

½ Cup Walnuts

½ Cup Sugar

2 Teaspoon Cinnamon

Mix first 4 ingredients together for 5 minutes. Mix other ingredients

together in separate bowl. Layer mix, apples, mix, apples and mix.

Bake at 350 for 1 hour.

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Pies 267

Pies Azar Strawberry Pie ......................................................................................................... 268

Butterscotch Pie................................................................................................................. 269

Pecan Pie ............................................................................................................................ 269

Mud Pie .............................................................................................................................. 270

Custard Pie ........................................................................................................................ 271

Banana Cream Pie ............................................................................................................. 272

Mom’s Pie Crust ............................................................................................................... 273

Peaches n’Cream Pie ........................................................................................................ 274

Pumpkin Pie ...................................................................................................................... 275

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Pies 268

Azar Strawberry Pie

Mom

Substitute 3 ½ pounds of peaches and peach Jello for a good variation

1 Cup Bisquick

½ Stick Butter

3 Tablespoons Boiling water

1 Cup Sugar

1 Cup Water

2 Tablespoons Karo light syrup

1/3 Cup Strawberry Jello

3 Tablespoons Cornstarch

1 Quart Fresh strawberries

In pan, mix together 1 cup sugar, 1 cup water, cornstarch and Karo

syrup. Bring to boil, or cook until thick. Add Jello, stir and let cool.

Alternatively, combine ingredients (except Jello) and microwave on

high for 3-4 minutes until thick; then add Jello.

For crust, work butter into Bisquick in a 9 inch pie pan. Add hot

water and pat into shape. Bake at 450 for 8-10 minutes. Let cool.

Combine strawberries with filling. Pour into pie crust and chill

overnight. Serve with whipped cream.

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Pies 269

Butterscotch Pie

Mary Beth

1 Quart Half and half

½ Cup Sugar

½ Cup Cornstarch

½ Bag Good butterscotch chips

5 Egg yolks

1 Teaspoon Vanilla

1 Pie crust, prebaked

Whipped cream

Combine half and half, sugar and cornstarch. Cook until hot, stirring

constantly. Add 1/2 bag butterscotch chips to pan and mix until

melted. Mix 1/2 cup of the hot mixture into 5 egg yolks, stirring well

to temper the eggs. Combine the egg mixture with the remaining

butterscotch mixture. Stir constantly until thickened. Add vanilla.

Mix will mound slightly when done. Cool pan over ice with plastic

wrap on top of pudding for 1 hr. Pour into cooled pie crust. Chill.

Decorate with whipped cream.

Pecan Pie

Karen

Attributed to Mom

1 Cup Pecans

1 Cup Light Karo syrup

½ Cup Sugar

1 Teaspoon Vanilla

3 Eggs

1 9‛ single crust pie pastry

Beat eggs and sugar. Add syrup and nuts. Stir well. Place in

unbaked pie crust at 450 for 10 minutes. Lower temperature to 325

for an additional 40-45 minutes.

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Pies 270

Mud Pie

Snezana

½ Stick Butter

8 Ounces Cream cheese

1 Cup Confectioners’ sugar

1 Large box Instant chocolate pudding

3 Cups Milk

1 Package Oreo cookies, crushed smooth

12 Ounces Whipping cream

Cream butter, cream cheese and powdered sugar. Whip chocolate

pudding with milk until very thick. Whip the whipping cream; mix

with the cream mixture, then mix with chocolate pudding mixture.

Layer in container with crushed cookies, ending with cookie crumbs

on top. To make a really fun ending to your informal pool party,

serve in a "pail" and use a small "shovel" to serve.

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Pies 271

Custard Pie

Karen

One of Mom’s favorite pies

2 ½ Cups Milk

4 Eggs

¼ Teaspoon Salt

½ Cup Sugar

½ Teaspoon Vanilla

4 ½ Tablespoons Butter

1 9‛ single crust pie pastry

Ground nutmeg

Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch

beyond edge. Flute edge high; do not prick. Bake in 450 oven for 5

minutes. Cool on rack.

For filling: In mixing bowl, beat eggs slightly with rotary beater or

fork. Stir in the sugar, vanilla and salt. Gradually stir in milk; mix

well. Place pie shell on oven rack; pour filling into partially baked

pastry shell. Sprinkle with a little nutmeg. To prevent over

browning, cover edge of pie with foil. Bake in 350 oven for 30

minutes. Remove foil; bake for 30 to 35 minutes more or till knife

inserted off center comes out clean. Cool pie on rack before serving.

Cover; chill to store.

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Pies 272

Banana Cream Pie

Karen

2 ¼ Cups Milk

1 Egg

3 Tablespoons Cornstarch

3/8 Teaspoon Salt

1 1/8 Cups Sugar

½ Teaspoon Banana extract

1 Teaspoon Vanilla

4 ½ Tablespoons Butter

1 9‛ pre-baked pie crust, cooled

3 Bananas

Microwave milk on HIGH for 3-5 minutes or to boiling. Mix sugar,

cornstarch and egg together. Add about 1/2 cup of hot milk, stirring

to blend. Add to remaining milk and cook for 4-5 minutes on 70%

power or until thickened. Add butter, vanilla and salt. Cool. Slice

bananas into baked pie crust. Pour filling over bananas. Chill 6 to 8

hours. Serve with whipped cream.

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Pies 273

Mom’s Pie Crust

Chris

Attributed to Chris’s Mom, Cecelia Mayes

2 Cups Flour, sifted

1 ½ Teaspoon Salt

½ Cup Vegetable oil (just over the measuring line)

¼ Cup Milk (just over the measuring line)

Mix milk with oil REAL GOOD til it turns white and thick. Pour into

flour and stir with fork. Then you can work it all in by tossing in

hands. Split in half and roll between wax paper. Carefully place in

pie dish. Don’t forget to prick the crust with a fork if you are baking

it to fill as a cream pie.

For Cream Pies: Bake crust at 425 for 8-10 minutes

For Fruit pies: Bake 425 for 15 minutes, then 350 for 40 minutes.

MAKES 1 fruit pie (top and bottom) OR 2 cream pies.

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Pies 274

Peaches n’Cream Pie

Karen

Substituting berries for the peaches makes a fabulous pie (blackberries, raspberries,

blueberries) combined or separate.

¾ Cup Sugar

¼ Cup Flour

1 Cup Heavy cream

¼ Teaspoon Salt

8 Peaches, peeled and sliced

Dash Salt to taste

Lemon juice to taste

2 Tablespoons Butter

1 9 inch Unbaked pie crust

2 Teaspoons Cinnamon

Mix together sugar, flour, cream and salt. Slice the peaches. Sprinkle

with a dash of salt and a little lemon juice and place in unbaked pie

shell. Pour other ingredients over peaches, dot with butter and

sprinkle with cinnamon. Bake at 425 degrees for 15 minutes, then

lower oven to 300 degrees and bake 40 to 45 minutes longer.

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Pies 275

Pumpkin Pie

Snezana

2 Large Eggs

½ Cup Sugar

½ Teaspoon Salt

1 Teaspoon Ground cinnamon

½ Teaspoon Ground ginger

1/8 Teaspoon Ground cloves

1 16 ounce can Pumpkin (not pumpkin pie mix)

1 12 ounce can Evaporated milk

1 9 inch Pie shell

Beat eggs slightly; beat in remaining ingredients. Pour into an

unbaked, 9 inch pie shell. Bake in preheated oven at 425 degrees for

15 minutes. Reduce heat to 350 degrees and bake for about 45

minutes more or until knife inserted in the middle comes out clean.

(If the crust starts turning too dark, cover the edge of the pie with foil

strips.)

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Candy 276

Candy Chocolate Fudge ............................................................................................................... 277

5 Minute Fudge ................................................................................................................. 277

Peanut Brittle ..................................................................................................................... 278

Peanut Butter Balls dipped in chocolate ....................................................................... 279

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Candy 277

Chocolate Fudge

Chris

8 Ounce jar Marshmallow cream

12 Ounce bag Semi-sweet chocolate chips

1 Pound Candy kisses, unwrapped

4 ½ Cups Sugar

¼ Cup Butter

1 Large Can evaporated milk

Nuts (optional)

Line 9X13‛ dish with aluminum foil and lightly grease the foil.

Place the marshmallow cream, chocolate chips and kisses in a large

mixing bowl. Boil the sugar, butter and evaporated milk for 8

minutes. Pour the boiled mixture into the bowl and mix well. Add

chopped nuts, if desired. Pour into prepared pan. Chill. Invert pan

to take out and cut into serving pieces.

5 Minute Fudge

Mom

2/3 Cup Evaporated milk

1 2/3 Cup Sugar

½ Teaspoon Salt

1 ½ Cup Marshmallows, diced

½ Cup Nuts, chopped

1 ½ Cups Chocolate chips

1 Teaspoon Vanilla

Mix evaporated milk with sugar and salt in saucepan. Cook and stir

over medium heat until boiling. Boil for 5 minutes, stirring

constantly. Remove from heat. Add remaining ingredients. Stir

until melted. Pour into 8 inch buttered pan.

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Candy 278

Peanut Brittle

Karen

1 Cup Sugar

½ Cup White corn syrup

1 Cup Roasted, salted peanuts

1 Teaspoon Butter

1 Teaspoon Vanilla

1 Teaspoon Baking soda

In 1 ½ quart casserole, stir together sugar and syrup. Microwave on

high for 4 minutes. Stir in peanuts. Microwave on high 3 – 5

minutes, until light brown. Add butter and vanilla, blending well.

Microwave on high 2 more minutes. Peanuts will be lightly browned

and syrup very hot. Add baking soda and gently stir until light and

foamy. Quickly pour mixture onto lightly greased cookie sheet. Let

cool 1 hour. When cool, break into small pieces and store in an air

tight container.

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Candy 279

Peanut Butter Balls dipped in chocolate

Chris

12 Ounce bag Semi-sweet chocolate chips

½ Pound Butter, softened

1 Cup Peanut butter

1 Cup Crushed vanilla wafers

1 Pound Confectioners’ sugar

2 Cups Ground walnuts

½ Block Paraffin wax

Blend butter and peanut butter. Add vanilla wafers, confectionary

sugar and walnuts. Knead with hands. Form balls (bite size you get

about 150 balls; medium size about 88 balls). Chill balls on wax

paper lined cookie sheet. Melt chocolate and paraffin together in

double boiler. Dip balls with 2 prong fork in chocolate. Place on

cookie sheet with wax paper on it. Chill.

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Cookies 280

Cookies Mary Beth’s Cookies ........................................................................................................ 281

Marshmallow Treats ........................................................................................................ 281

Mary Beth’s Cookies ........................................................................................................ 282

Round Christmas Cookies ............................................................................................... 282

Easy Peanut Butter Candy Kiss Blossom Cookies ....................................................... 283

Chocolate Haystacks ........................................................................................................ 283

The Sugar Cookie .............................................................................................................. 284

Jelly Bean Nests ................................................................................................................. 284

Keeflies ............................................................................................................................... 285

Snickerdoodles .................................................................................................................. 286

Snickerdoodles .................................................................................................................. 287

Holiday Snickerdoodles .................................................................................................. 288

Peanut Blossoms ............................................................................................................... 289

Peanut Butter Cookies ...................................................................................................... 289

Peanut Butter Blossoms ................................................................................................... 290

Hipper Chippers Chocolate Chip Cookies ................................................................... 291

Classic Sugar Cookies ...................................................................................................... 292

Chocolate Chip Cookies .................................................................................................. 293

Neiman-Marcus Chocolate Chip Cookies ..................................................................... 294

Mexican Wedding Cakes ................................................................................................. 295

Bon Bon Cookies ............................................................................................................... 296

Whoopee Pie ...................................................................................................................... 297

Oatmeal Raisin Cookies ................................................................................................... 298

Buckeyes ............................................................................................................................ 299

Giant Chocolate Chip Cookie ......................................................................................... 300

Monster Cookies ............................................................................................................... 301

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Cookies 281

Mary Beth’s Cookies

Mary Beth

½ Pound Butter

1 Teaspoon Vanilla (more for frosting)

2/3 Cup Sugar

2 Egg yolks

2 ¼ Cups Flour

4 Ounces Cream cheese

1 Bag Confectioners’ sugar

Blend butter egg yolks and 1 teaspoon vanilla with sugar, slowly add

flour, roll out on floured surface, and cut into your favorite shape.

Bake at 350 for roughly 15 min, until slightly golden.

For frosting: Start with half a bag of the confectioners’ sugar, add the

cream cheese and vanilla and blend until you have the taste that you

want. I normally will go a bit heavy on the cream cheese. If the

frosting doesn't harden on the cookies, I put in the refrigerator.

Marshmallow Treats

Snezana

1 Pound Caramels

1 Stick Butter

1 Can Sweet condensed low fat milk

Large Marshmallows

Rice Krispies

Melt first 3 ingredients in double boiler. Poke large marshmallow

with fork and roll in hot mixture then roll in bowl of rice krispies.

Place on wax paper to set. Separate layers with wax paper to store.

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Cookies 282

Mary Beth’s Cookies

Snezana

Attributed to Mary Beth

½ Pound Butter

1 ½ Teaspoon Vanilla (divided)

2/3 Cup Sugar

2 Egg yolks

2 ¼ Cups Flour

1 - 2 tablespoons Milk

1 cup Confectioners’ sugar

¼ Teaspoon Salt

Mix and knead together butter, 1 teaspoon vanilla, sugar, egg yolks

and flour. Roll out to ¼‛. Cut into shapes. Bake at 350 for 10 -15

minutes. For frosting, combine confectioners’ sugar, ½ teaspoon

vanilla and salt; add milk till spreadable. Add food coloring.

Round Christmas Cookies

Karen

½ Cup Powdered sugar

1 Cup Butter, softened

2 Teaspoons Vanilla

2 Cups Flour

1 Cups Chopped pecans

¼ Teaspoon Salt

Confectioners’ sugar (for dusting)

Combine powdered sugar, butter and vanilla. Blend well.

Stir in flour, nuts and salt until dough holds together. Shape

into 1 inch balls. Place an inch apart on ungreased cookie

sheets. Bake at 325 for 15 to 20 minutes until set but not

brown. Immediately remove from cookie sheets. Cool

slightly and roll in powdered sugar. Cool completely and

reroll in powdered sugar.

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Cookies 283

Easy Peanut Butter Candy Kiss Blossom

Cookies

Chris

14 Ounce can Sweetened condensed milk

¾ Cup Peanut butter

2 Cups Bisquick

1 Teaspoon Vanilla

Milk Chocolate candy kisses

Granulated sugar

Preheat oven to 375. In large mixer bowl, beat condensed

milk and peanut butter until smooth. Add bisquick and

vanilla; mix well. (Will be hard to stir!). Shape into 1-inch

balls. Roll in sugar. Place 2 inches apart on ungreased baking

sheets. Bake 6 to 8 minutes or until lightly browned. (Don’t

overbake<when checking for doneness, I tip over the ball and

peek at the bottom of the cookie because it BROWNS fast!).

As soon as they come out of the oven, place a milk chocolate

candy kiss in center of each ball.

Chocolate Haystacks

Snezana

1 Cup Semi-sweet chocolate chunks

1 Cup Butterscotch chips

2 Cups Chow mein noodles

2 Cups Miniature marshmallows

½ Cup Salted peanuts

Microwave chocolate chunks and butterscotch chips in medium

microwavable bowl on HIGH 2 to 3 minutes or until almost melted,

stirring after 1-1/2 minutes. Stir until completely melted. Add

remaining ingredients; stir until evenly coated. Drop teaspoonfuls of

the chocolate mixture onto large sheet of wax paper. Refrigerate at

least 1 hour or until firm.

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Cookies 284

The Sugar Cookie

Karen

½ Cup Butter

½ Cup Vegetable oil

½ Cup Sugar

½ Cup Confectioners' sugar

1 Egg

¾ Teaspoon Vanilla

2 Cups Flour

½ Teaspoon Salt

½ Teaspoon Cream of tartar

½ Teaspoon Baking powder

Granulated sugar for sprinkling

In a large mixing bowl, cream margarine, oil, and sugars. Blend in

egg and vanilla. Sift together dry ingredients; blend into creamed

mixture. Drop by heaping teaspoonfuls onto ungreased cookie sheet.

Press down with a spiral shaped whisk. Bake at 350 for 12 to 15

minutes or until cookies begin to brown lightly.

Jelly Bean Nests

Snezana

2 Cups Miniature marshmallows

¼ Cup Butter

6 Ounce package Chow mein noodles (4 cups)

Jelly beans

In 2-quart saucepan combine butter and marshmallows; cook over

low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in

noodles until very well coated. With buttered fingers, press mixture

on bottom and up sides of each cup of buttered 12-cup muffin pan.

Refrigerate at least 2 hours or until firm. Remove from cups; fill with

jelly beans.

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Cookies 285

Keeflies

Grandma Wensits

as given to Mary Beth

½ Pound Butter

3 Cups Flour

1 Pinch Salt

6 Eggs, separated

½ Cup Sour cream

1 Pound Confectioners sugar

1 Pound Walnuts, crumbled

1 Teaspoon Vanilla

1 Lemon

1 Shot Whiskey

Blend flour and butter until crumbly, then mix egg yolks and sour

cream. Make a dough out of it and knead for 5 min. Roll into small

balls and refrigerate (usually overnight) a minimum of 2 hours. Beat

egg whites, until stiff. Add 1/2 package confectioners’ sugar,

walnuts, vanilla, lemon juice AND GRANDMA'S SECRET ~~~ shot of

whiskey. Roll out dough on floured surface until thin (about 8 at a

time). Pinch the ends of the crescents to seal the filling inside. Place

~1 tablespoon filling onto dough. Roll from end to end, making a

crescent shape. Bake at 350 for 12-15 min until a nice brown color.

When cool cover with confectioner’s sugar.

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Cookies 286

Snickerdoodles

Chris

1 Cup Shortening

1 ½ Cups Sugar

2 Eggs

2 ¾ Cups Flour

2 Teaspoons Cream of tartar

1 Teaspoon Baking soda

½ Teaspoon Salt

2 Tablespoons Sugar

2 Teaspoon Cinnamon

Mix shortening, sugar and eggs together thoroughly. Combine flour,

cream of tartar, soda and salt and stir into sugar mixture. Chill

dough. Roll into balls the size of walnuts and roll the balls into a

mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place

about 2 inches apart on ungreased cookie sheet and bake until lightly

browned but still soft. The cookies puff up at first, and then flatten

out with crinkled tops. Bake at 400 for 8 to 10 minutes.

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Cookies 287

Snickerdoodles

Karen

½ Cup Softened butter

½ Cup Shortening

1 ½ Cups Sugar

2 Eggs

2 ¾ Cups All-purpose flour

2 Teaspoon Cream of tartar

1 Teaspoon Soda

¼ Teaspoon Salt

2 Tablespoon Sugar

2 Teaspoon Cinnamon

Preheat oven to 400. Mix thoroughly butter, shortening, 1-1/2 cups

sugar, and the eggs. Blend in flour, cream of tartar, soda, and salt.

Shape dough by rounded teaspoonfuls into balls. Mix 1 tablespoons

sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on

ungreased baking sheet. Bake 8 to 10 minutes or until set.

Immediately remove from baking sheet.

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Cookies 288

Holiday Snickerdoodles

Snezana

½ Cup Softened butter

½ Cup Shortening

1 ½ Cups Sugar

2 Eggs

2 ¾ Cups All-purpose flour

2 Teaspoon Cream of tartar

1 Teaspoon Soda

¼ Teaspoon Salt

2 Tablespoon Red Sugar

1 Tablespoon Cinnamon

2 Tablespoons Green sugar

Preheat oven to 400. In a small bowl, mix red sugar and 1 ½

teaspoons of the cinnamon; set aside. In another bowl, mix green

sugar and remaining 1 ½ teaspoons cinnamon; set aside. In a large

bowl, beat butter, shortening, 1 ½ cups sugar, and the eggs. Blend in

flour, cream of tartar, soda, and salt. Shape dough by rounded

teaspoonfuls into balls. Roll in sugar-cinnamon mixtures. Place 2

inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until

set. Cool 1 minute; remove from cookie sheet to wire rack. Cool

completely, about 30 minutes.

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Cookies 289

Peanut Blossoms

Karen

1 ¾ Cup Flour

½ Cup Shortening

1 Teaspoon Soda

½ Cup Peanut butter

½ Teaspoon Salt

1 Egg

½ Cup Sugar

2 Tablespoon Milk

½ Cup Brown sugar

1 Teaspoon Vanilla

48 Hershey Candy Kisses

Combine all ingredients except kisses. Mix at lowest speed until

dough forms. Shape into balls. Roll in sugar and place on ungreased

cookie sheet. Bake at 375 for 10-12 minutes. Immediately top with a

candy kiss.

Peanut Butter Cookies

Snezana

1 Cup Butter

1 Cup Sugar

1 Cup Brown sugar

1 Cup Peanut butter

2 Eggs

1 ½ Cups Flour

2 Teaspoons Baking soda

½ Teaspoon Salt

Mix everything together; form cookies and bake at 350 for 15 minutes.

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Cookies 290

Peanut Butter Blossoms

Snezana

½ Cup

+ 2 tablespoons Sugar, divided

1 Cup Brown sugar

1 Cup Creamy peanut butter

1 Cup Butter, softened

2 Eggs

3 Cups Flour

1 ½ Teaspoons Baking soda

1 Teaspoon Baking powder

2 Cup Brown sugar

1 Teaspoon Vanilla

7 Dozen Hershey Candy Kisses

Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the

brown sugar, peanut butter, butter and eggs with electric mixer on

medium speed, or mix with spoon. Stir in flour, baking soda and

baking powder. Shape dough into 1-inch balls; roll in additional

granulated sugar. Place about 2 inches apart on ungreased cookie

sheet. Bake 8 to 10 minutes or until edges are light brown.

Immediately press 1 chocolate candy in center of each cookie. Remove

from cookie sheet to wire rack.

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Cookies 291

Hipper Chippers Chocolate Chip Cookies

Andrea

1 Cup Butter, softened

1 Cup Brown sugar, packed

½ Cup Sugar

½ Teaspoon Baking soda

2 Large Eggs

2 Teaspoon Vanilla

2 ½ Cups Flour

2 Cups Semi-sweet chocolate chips

Turn oven on to 375. Cut up butter into mixing bowl. Beat with

electric mixer on medium for 30 seconds or until butter is softened.

Add both sugars and baking soda and beat until combined. Stop

occasionally to scrape the bowl. Add eggs and vanilla and beat on

medium until well combined. Add ½ of the flour and beat on

medium until well combined. Stir in remaining flour and chips with

a wooden spoon. Scoop rounded spoonfuls of dough and place on

ungreased cookie sheet. Space 2‛ apart. Bake at 375 for 8-10

minutes or until edges start to turn golden brown. Let cookie stay on

cookie sheet one minute then using a spatula transfer to a cooling

rack.

Variations:

Triple chippers: use 1 cup chocolate chips, ½ cup peanut butter chips

and ½ cup butterscotch pieces.

Can also use M&Ms.

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Cookies 292

Classic Sugar Cookies

Snezana

7 Cups Confectioners’ sugar, divided

2 Cups Butter, softened

2 Teaspoons Vanilla

2 Teaspoons Almond extract, divided

2 Eggs

5 Cups Flour

2 Teaspoons Baking soda

2 Teaspoons Cream of tartar

¼ Cup Water

¼ Cup Light corn syrup

Food coloring & toppings

In a large bowl, beat butter, 3 cups powdered sugar, vanilla, 1

teaspoon almond extract and eggs with electric mixer on medium

speed. Stir in flour, baking soda and cream of tartar. Cover and

refrigerate at least 2 hours. Heat oven to 375°. Lightly grease cookie

sheet. Divide dough in half. On lightly floured surface, roll each half

1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters.

Place 2‛ apart on cookie sheet. Bake 5 to 7 minutes or until edges are

light brown. Remove from cookie sheet to wire rack. Cool completely,

about 30 minutes. In small bowl, beat 3 cups confectioners’ sugar,

water, light corn syrup and 1 teaspoon almond extract on low speed

until smooth. Divide among several small bowls. Stir desired food

color, one drop at a time, into each until desired color. Decorate

cookies with glaze and other decorations as desired.

Variations:

Bake as balls, and then dip in melted chocolate and sprinkles or

colored sugar.

Chocolate snowballs: additional ingredients ¼ cup unsweetened

baking cocoa, 60 Hershey’s Kisses, unwrapped. Add cocoa to dough

mixture. Shape into 60 ¾ inch balls; wrap each around 1 chocolate.

Place 2: apart on ungreased cookie sheet. Cool slightly (5 minutes).

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Cookies 293

Roll cookies in powdered sugar. Cool completely (15 minutes). Re-roll

in powdered sugar.

Chocolate Chip Cookies

Karen

1 Cup Butter, softened

½ Cup Granulated sugar

1 ½ Cups Brown sugar, packed

2 Eggs

2 ½ Teaspoon Vanilla

2 ½ Cups Flour

¾ Teaspoon Salt

1 Teaspoon Baking powder

1 Teaspoon Baking soda

18 Ounces Chocolate chips

Cream together butter, sugars, eggs and vanilla in a large mixing

bowl until well blended. Sift together flour, salt, baking powder and

baking soda into a separate bowl. Add dry ingredients to butter

mixture, mixing well. Stir in chocolate chips. With fingers, form

dough into golf ball sized portions and arrange 2 inches apart on

ungreased cookie sheets. Bake at 350 until edges of cookies are light

brown (about 9 minutes). Note: It's very important that you not

exceed 9 minutes, even if the cookies appear to be underbaked.

When cookies are removed from the oven, the sugar in them will stay

hot and continue the cooking process. The finished product should

be soft in the middle and crunchy around the edges.

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Cookies 294

Neiman-Marcus Chocolate Chip Cookies

Karen

1 Cup Butter

12 Ounces Chocolate chips

2 Cups Flour

1 Cup Brown sugar

½ Teaspoon Soda

½ Teaspoon Salt

1 Cup Sugar

4 Ounces Hershey bar (grated)

2 ½ Cups Blended oatmeal

2 Eggs

1 Teaspoon Baking powder

1 Teaspoon Vanilla

Measure oatmeal, and blend in a blender to a fine powder. Cream the

butter and both sugars. Add eggs and vanilla. Mix together with

flour, oatmeal, salt, baking powder and soda. Add chocolate chips,

Hershey bar and nuts. Roll into balls and place two inches apart on

cookie sheet. Bake for 10 minutes at 375 degrees.

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Cookies 295

Mexican Wedding Cakes

Snezana

1 Cup + more for rolling Confectioners’ sugar

2 Cups Butter, softened

2 Teaspoons Vanilla

4 ½ Cups Flour

1 Cup Nuts, finely chopped

½ Teaspoon Salt

Heat oven to 400°. In large bowl, mix 1 cup powdered sugar, the

butter and vanilla. Stir in flour, nuts and salt until dough holds

together. Shape dough into 1-inch balls. Place about 1 inch apart on

ungreased cookie sheet. Bake 10 to 12 minutes or until set but not

brown. Roll in additional powdered sugar while warm. Cool

completely on wire rack, about 30 minutes. Roll in powdered sugar

again.

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Cookies 296

Bon Bon Cookies

Karen

½ Cup Butter, room temperature

1 ¾ Cup Confectioners’ sugar, sifted, divided

2 Teaspoon Vanilla extract, divided

1 ½ Cups All-purpose flour

1/8 Teaspoon Salt

3 ½ to 4 Tablespoons Cream, divided

Fillings (maraschino cherries, nuts, dates,

chocolate pieces)

Toppings (chopped nuts, coconut, colored

sugar)

Food coloring, optional

In a large bowl, mix thoroughly butter, ¾ cup confectioners’ sugar, 1

teaspoon vanilla and food coloring. Blend in flour and salt. If dough

is too dry, add 1 to 2 tablespoons cream. For each cookie, wrap 1 level

tablespoonful of dough around a filling. Bake 1 inch apart on

ungreased baking sheet at 350 for 12 to 15 minutes or until set; but not

brown. Remove from oven and let cool. When cool, dip the tops of

cookies in icing and decorate with topping.

Icing: Mix 1 cup confectioners’ sugar, 2 ½ tablespoons cream, 1

teaspoon vanilla and food coloring.

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Cookies 297

Whoopee Pie

Karen

2 Ounces Unsweetened chocolate, chopped

4 Ounces Semisweet chocolate, chopped

½ Cup Unsalted butter

1 Cup Sugar

3 Large Eggs

1 Teaspoon Vanilla extract

1 Cup All-purpose flour

¼ Cup Natural cocoa powder

½ Teaspoon Baking powder

¾ Teaspoon Salt

18 Large Marshmallows

Line a baking sheet with parchment paper or a silicon baking sheet.

Put the unsweetened and semisweet chocolates and butter in a

medium microwave safe bowl; heat at 75% power until softened,

about 2 minutes. Stir and continue to microwave until completely

melted, about 3 minutes. Whisk the sugar, eggs and vanilla into the

mixture until smooth. Sift flour, cocoa, baking powder and salt into

another bowl. Gradually whisk the dry ingredients into the wet

ingredients until moistened. Using a rubber spatula, finish folding

the batter together; do not over mix. Using a small cookie scoop or

spoon, drop a heaping tablespoon of batter onto the prepared pan.

Repeat to make 36 cookies, spacing them about 1‛ apart. Bake at 375

until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn

the remaining cookies over, flat side up. Place a marshmallow on top

of each cookie and return to oven. Bake until marshmallow begins to

soften and puff, about 3 minutes. Cool slightly, about 2 minutes. Top

with remaining cookies, pressing lightly to make sandwiches. Cool

on a wire rack.

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Cookies 298

Oatmeal Raisin Cookies

Snezana

1 ¼ Cups Butter

1 Cup Brown sugar

1 Egg

1 Teaspoon Vanilla

1 ½ Cups Unbleached flour

1 Teaspoon Baking soda

1 Teaspoon Cinnamon

½ Teaspoon Salt

3 Cups Quick cooking oats

1 Cup Raisins, chopped

Preheat oven to 375. In a mixing bowl, cream margarine and sugar

until smooth then beat in egg and vanilla. Separately in a larger bowl,

mix together flour, baking soda, cinnamon, and salt, then stir in oats

and raisins. Add butter-sugar mixture and stir to make a sticky

dough. Drop by the rounded tablespoon on an ungreased cookie

sheet and bake 8-10 minutes. Cool slightly before trying to remove

cookies from baking sheet.

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Cookies 299

Buckeyes

Snezana

1 Cup Creamy peanut butter

4 Ounces + 3 tablespoons Softened butter, divided

1 Teaspoon Vanilla extract

1 Pound Confectioners’ sugar

½ Cup Very fine graham cracker crumbs

3 Cups Semi-sweet chocolate chips

With a wooden spoon or large mixer with paddle attachment, beat

peanut butter, butter and vanilla until smooth. Slowly stir or beat in

confectioners' sugar and graham cracker crumbs. Mixture will be dry,

but will hold together when shaped into balls. Shape mixture into 1-

inch balls; place on wax paper lined cookie sheet and chill in freezer

until firm. Melt chocolate chips over hot water. Spear a peanut butter

ball with toothpick or dipping fork and dip ball into the chocolate to

cover most of it. Place chocolate side down on cookie sheet. If desired,

leave the top uncovered to resemble the Ohio buckeye nuts. If

desired, drizzle more butter over the balls to fill in gaps made by

toothpick or dipping fork. Refrigerate buckeyes until chocolate is set -

about 2 hours. Store tightly covered in refrigerator or freezer.

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Cookies 300

Giant Chocolate Chip Cookie

Snezana

6 Tablespoons Butter, softened

½ Cup Sugar

¼ Cup Light brown sugar, packed

½ Teaspoon Vanilla extract

1 Egg

1 Cup Flour

½ Teaspoon Baking soda

2 Cups Chocolate chips (11 ½ ounces)

Ice cream (optional)

Heat oven to 350°F. Line two 9-inch round baking pans with foil.

Beat butter, granulated sugar, brown sugar and vanilla until light

and fluffy. Add egg; beat well. Stir together flour and baking soda;

add to butter mixture, beating until blended. Stir in milk chocolate

chips. Spread half of batter into each prepared pan, spreading to 1-

inch from edge. (Cookies will spread to edge when baking.) Bake 18

to 22 minutes or until lightly browned. Cool completely; carefully lift

cookies from pan and remove foil. Frost, if desired. Cut each cookie

into 8 wedges; serve topped with scoop of ice cream, if desired.

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Cookies 301

Monster Cookies

Snezana

4 Eggs

¾ Cup Butter

2 Cups Sugar

1 ½ Cups Brown sugar

1 Teaspoon Vanilla extract

2 Cups Peanut butter

3 Teaspoons Baking soda

1 Teaspoon Salt

7 Cups Rolled oats (quick)

¾ Cups Milk chocolate chips

Beat together eggs, butter, sugars, vanilla and peanut butter. In a

separate bowl mix together baking soda, salt, and oatmeal. Mix into

peanut butter mixture. Add chocolate chips and pecans and stir until

well blended. Drop golf ball sized balls of dough on an ungreased

cookie sheet and flatten each cookie into a circle shape with the palm

of your hand. Press M&M candies on the top of unbaked cookies.

Bake at 350 F for 10-12 minutes. Allow to cool for 5 minutes on cookie

sheet before removing.

Tip: If dough seems too moist, add 1/2 to 1 cup all-purpose flour to

the dough.

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Index 302

4 Layer Dessert, 236

5 Minute Fudge, 277

Almost Better than Sex Cake, 255

Ambrosia Mold, 67

Angel Hair with Sun-dried Tomatoes

and Goat cheese, 148

Ants on a Log, 23

Apple Crisp, 225

Apple Kuchen, 224

Asian Chicken Salad, 102

Asparagus Spinach Soup, 77

Aunt Irene’s Bread Pudding, 226

Aunt Karen’s Pizza, 152

Aunt Mats Frosting, 250

Azar Strawberry Pie, 268

Bacardi Rum Cake, 259

Baked Beans, 202

Baked Corn, 204

Baked Hash Browns, 209

Baked Mexican Dish, 131

Baked Ranch Chicken, 187

Baked Taco, 113

Banana Bread, 40

Banana Cream Pie, 272

Banana Nut Bread, 30

Bar B Q, 95

Bean and Bacon Soup, 89

Beef Stew, 116

Black Russian Cake, 260

BLT Pasta Salad, 74

Blueberry Muffins, 44

Bon Bon Cookies, 296

Braciola, 160

Breaded Broccoli, 208

Bridal Salad, 67

Brined Pork Tenderloin with Tuscan

home fries, 172

Broccoli and Rice Casserole, 206

Broccoli Corn Bread, 33

Brochette (tomato bread), 32

Broiled Tuna on Toast, 198

Brownie Pudding, 235

Bruschetta, 32

Buckeyes, 299

Buster Bar, 233

Butterscotch Pie, 269

Butterscotch Rolls, 43

California Frittata, 56

Canadian Egg Pie, 50

Candied Yams, 214

Caramel Apple Dip, 25

Caramel Brownies, 230

Carrot Cake, 254

Carrot Pinwheels, 21

Cevapcici, 127

Cheese Puffs, 13

Cheese Scalloped Corn, 217

Cheesecake, 239

Cheesy Cauliflower, 217

Cheesy Dip, 16

Cherry Banana Bread, 31

Cherry Cheese Cake, 233

Cherry Crisp, 226

Cherry Pineapple Salad, 61

Chex Muddy Buddies, 227

Chicken Breast a la King, 187

Chicken Curry, 109

Chicken Leek Noodle Soup, 85

Chicken Paprikas, 191

Chicken Parmesan, 178

Chicken Picatta, 194

Chicken Rice Dinner, 188

Chicken Roulades, 180

Chicken Schnitzel, 186

Chili, 130, 132

Chocolate Chip Cookies, 293

Chocolate Cream Filling, 257

Chocolate Cupcakes, 255

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Index 303

Chocolate Fudge, 277

Chocolate Glaze, 257

Chocolate Haystacks, 283

Chocolate Mint Brownies, 228

Chocolate Mousse Pie, 245

Chocolate Scotcharoos, 229

Chop Suey, 117

Cinnamon Applesauce Muffins, 46

Classic Brownies, 237

Classic Sugar Cookies, 292

Cocktail Meatballs, 23

Cocoa Dream Frosting, 264

Cole Slaw Dressing, 61

Coq Au Vin, 192

Corn Vegetable Medley, 218

Cream Cheese Frosting, 250, 251

Cream Corn, 204

Cream of Carrot and Dill Soup, 78

Creamed Spinach with Nutmeg, 207

Creamy Baked Cheese Cake, 238

Creamy Chicken Enchiladas, 190

Creamy Frosting, 251

Creamy Leek and Mushroom Soup, 79

Crockpot Breakfast, 53

Crunchy Vegetable Salad, 70

Cucumber Salad, 73, 74

Curried Pumpkin Soup, 84

Custard Filled Corn Bread, 35

Custard Pie, 271

Delicious Chicken, 182

Deviled Eggs, 59

Deviled Eyeballs, 59

Dirt Pudding, 228

Double Baked Potatoes, 212

Double Chocolate and Caramel Bars, 232

Downeast Crab Cakes, 197

Dream Whip Salad, 62

Drop Dead Lasagna, 145

Dump Cake, 252

Dutch Cheese Fondue, 100

Easy Apple Treat, 266

Easy Lemon Chicken, 179

Easy Low-fat Chili, 90

Easy Peanut Butter Candy Kiss Blossom

Cookies, 283

Easy Sausage Casserole, 51

Easy Turkey Casserole, 188

Easy Vegetable Casserole, 219

Easy Yogurt Chicken, 183

Easy, Creamy Fruit Dip, 25

Eggplant Parmesan, 221

Eggs Goldenrod, 58

Enchilada Casserole, 118

Fettuccine Alfredo, 136

Fiery Fettuccine, 141

Finnish Oven Pancake, 47

French Apple Cobbler, 241

Fresh String Beans, 205

Fresh Tomato & Balsamic Vinegar Pasta, 153

Frosted Banana Bars, 234

Fruit Dip, 13

Fruit Smoothies, 46

Garlic Bread, 33

Garlic Butter Green Beans, 216

Garlic Chive Mashed Potatoes, 208

Gazpacho, 86

Giant Chocolate Chip Cookie, 300

Giombotta, 119

Goat Cheese Pita Pizza, 151

Goulash, 122, 123

Graham Cracker Torte, 253

Grecian Chicken and Potatoes, 189

Greek Chicken Salad, 177

Greek Lamb Stew, 93

Grilled Prawns, 196

Grilled Salmon, 199

Ham Glaze, 174

Ham Pinwheels, 17

Hawaiian Banana Bread, 39

Hawaiian Jello Salad, 64

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Index 304

Herb and Cheese Oven Fries, 207

Herbed Goat Cheese Bites, 14

Herbed Pot Roast, 158

Hipper Chippers Chocolate Chip

Cookies, 291

Holiday Mashed Potatoes, 218

Holiday Snickerdoodles, 288

Honey Rice Crispy Snack, 21

Hot and Sour Beef and Asparagus, 103

Hot Beef, 157

Hot Beef and Bean Dip, 20

Jelly Bean Nests, 284

Keeflies, 285

Killer Cupcakes, 261

Krompir (potatoes with paprika), 212

Kugel, 244

Lasagna, 125, 126

Layered Apricot Snacking Bars, 247

Light Airy Tempura Batter, 106

Lincoln Highway Inn Salad Dressing, 63

Loads of Blueberries Coffee Cake, 48

Low Fat Creamy Strawberry Mold, 66

Macaroni and Cheese, 136

Macaroni and Cheese Chicken

Casserole, 124

Macaroni Salad - Creamy, 72

Mandarin Mousse Mold, 68

Maple Glazed Carrots, 219

Marinara Sauce, 144

Marshmallow Treats, 281

Mary Beth’s Cookies, 281, 282

Mary Beth’s Noodles, 202

Mashed Sweet Potatoes, 214

Meat Balls, 164

Meat Burek, 133

Meat Loaf, 156

Meat Loaf with Tomato Relish, 161

Mediterranean Pasta, 143

Mediterranean Steak Salad in

Bread Bowl, 69

Meltdown Chicken Bundles, 181

Mexican Rice, 215

Mexican Rollups, 18

Mexican Wedding Cakes, 295

Minestrone Soup, 87

Minestrone Soup for a Crowd, 91

Mom’s Nut Bread, 29

Mom’s Pie Crust, 273

Mom’s Potato Doughnuts, 29

Monkey Bread, 41

Monster Cookies, 301

Mount Vernon Cherry Bread, 31

Mud Pie, 270

Mushroom and Potato Chowder, 88

Mushroom Beef Skillet, 165

Mushroom Stew, 89

Nacho Dip, 18, 27

Neiman-Marcus Chocolate Chip Cookies, 294

Nut Bars, 231

Oatmeal Raisin Cookies, 298

Old fashioned cream of tomato soup, 82

Orange Buttermilk Jello Salad, 65

Orange Sherbet Gelatin Salad, 64

Oriental Salad, 73

Oven Baked Dutch Apple Pancake, 49

Oven Fried Chicken Monterey, 185

Palačinki, 52

Party Potatoes, 215

Pasta for Paprikas, 191

Pasta with Vodka Sauce and Sausage, 149

Paul’s Chicken Cacciatore, 184

Peach Cobbler, 242

Peaches n’Cream Pie, 274

Peanut Blossoms, 289

Peanut Brittle, 278

Peanut Butter Balls dipped in chocolate, 279

Peanut Butter Blossoms, 290

Peanut Butter Cookies, 289

Peanut Butter Rice Krispie Bars, 230

Pecan Pie, 269

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Index 305

Penne with Sausage and Peppers, 137

Penne with spicy tomato sauce, 147

Pigeon Poop, 24

Pineapple Cake, 252

Pineapple Cheesecake, 243

Pineapple Delight, 63

Pistachio Inside Outside Cake, 265

Pistachio Pudding Salad, 65

Pizza Hot Dish, 124

Pleskavica, 127

Pork Chop Bake - 1, 173

Pork Chop Bake - 2, 173

Pork Chop Bake - 3, 174

Pork Chops with Scalloped

Potatoes, 175

Pork Chops with Spaghetti, 167

Pork Loin with Green Peppercorns, 168

Pork Medallions with Balsamic-Honey

Glaze, 170

Posh Pasta, 138

Pot Roast, 157

Pot Stickers, 104

Potato Casserole, 203

Potato Cheese Soup, 80, 81

Potato Salad Wensits Style, 71

Potatoes Au Gratin, 213

Potica (Sweet Nut Bread), 248

Pretzels, 37

Pulled Pork, 96

Pumpkin Pecan Bread, 34

Pumpkin Pie, 275

Pumpkin Pie Cake, 263

Pumpkin Pull Apart Dinner Rolls, 36

Puppy Chow, 17

Quiche, 57

Quiche Lorraine, 57

Quick Green Beans, 220

Red Pepper Mayonnaise, 197

Reisfleisch, 121

Relish, 211

Roast Leg of Lamb, 163

Rocky Road, 24

Rotolo Al Forno, 19

Round Christmas Cookies, 282

Russian Pork Chops, 169

Salami Pinwheels, 14

Sauerkraut Casserole, 220

Savory Mashed Root Vegetables, 210

Scalloped Corn, 211

Serbian Muchkalica (Pork & Paprika Stew), 92

Seven Layer Taco Dip, 20

Shrimp Pad Thai, 107

Sloppy Joes, 95

Smothered Pork Chops, 171

Snickerdoodles, 286, 287

Sour Cream Coffeecake, 45

Sour Cream Cranberry Bars, 229

Spaghetti Bolognese, 154

Spaghetti Pie, 140

Spaghetti Sauce, 139

Spaghetti Soup, 82

Spanakopita, 120

Spanish Rice, 216

Spicy Peanut Sesame Noodles, 108

Spicy Seared Scallops, 198

Spinach and Orzo Salad, 72

Spinach Casserole, 206

Spitbuben, 223

Split Pea Soup, 83

Squashed Frogs, 26

Stack it on a Cracker, 26

Sticky Buns, 44

Stracotto, 162

Strawberry Dip, 22

Strawberry Ice Cream Jello, 61

Strawberry Ripple Salad, 66

Stuffed Peppers, 115

Super Easy Beef Stroganoff, 156

Sweet and Sour Pork, 105

Sweet Potato Fries, 213

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Index 306

Swiss Steak in the crock pot, 159

Taco Bake, 130

Taco Salad, 70

Taco Soup, 87

Taffy Apple Dip, 15, 25

Tater Tot Casserole, 131

Texas Sheet Cake, 258

Thai Chicken Wrap with Spicy

Peanut Sauce, 110

The Sugar Cookie, 284

Toll House Mud Bars, 240

Tomato and Yellow Pepper Pita

Pizza, 150

Tomato Galette with Roasted Garlic, 99

Tomato, Potato and Pepper

Casserole, 209

Tortilla Rolls, 22

Triple Berry Wake-up Breakfast, 50

Triple Chocolate Torte, 256

Tuna Casserole, 200

Tuna-roona casserole, 118

Upside Down Mexican Casserole, 112

Veal Parmesan, 128

Vegetable Pizza, 15, 16

Vegetable Soup, 76

Warm Cherry Puff, 231

Warm Potato, Sausage and Goat Cheese

Salad, 134

Whipped Cream Cake, 262

White Chip Fruit Tart, 246

White Zin Bundt Cake, 265

Whoopee Pie, 297

Wild Mushroom Lasagna, 142

Wilted Spinach Salad, 62

Wowie Cake, 264

Zesty Roasted Chicken and Potatoes, 182

Zucchini Bread, 38