March 4 March 11 March 18 March 25
Hollandaise Sauce 3-4-06 top of page
1 can cream of mushroom soup
3 egg yolks
2 tbsps. lemon juice
generous dash hot pepper sauce
1/2 cup melted butter
In blender, combine soup, eggs, lemon juice and hot sauce. Blend on high for a few seconds. Slowly add butter in a steady stream. Blend for 3 minutes or until it looks thick. Heat and pour over whatever you want.
Egg Yolk Cookies 3-4-06
1 cup brown sugar
1 cup white sugar
1 1/2 cups shortening
12 egg yolks
1 tsp. lemon extract
3 tsps. vanilla
3 1/2 cups flour
1 tsp. soda
2 tsps. baking powder
1 tsp. salt
Cream sugars and shortening. Add egg yolks and flavorings. Continue to mix until light and fluffy. Stir in dry ingredients. Roll into balls and place on greased cookie sheet, flattening with fork. Bake at 350°. Dough can be divided and you could add coconut or 2 cups oatmeal. Could also roll them in cinnamon and sugar. Could add nuts if desired.
Oatmeal Cookies (75th Cookbook page 27) 3-4-06
1 cup margarine
¼ cup sugar
¾ cup brown sugar
2 eggs
1 package vanilla pudding
1¼ cup flour
1 teaspoon soda
3½ cups rolled oats
1 cup raisins (optional)
Cream margarine, sugars, eggs, and
pudding. Gradually add flour and soda. Stir
in oats and raisins. Roll into
balls or drop from spoon. Bake at 375 degrees for
10 to 12 minutes. Gretchen Boyd,
WMT Account Executive.
HAWAIIAN BREAD (requested, didn't give mar/apr93pg3) 3-4-06
2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)
Combine and turn into 2 greased
& floured loaf pans. Bake at 350° for 1 hour,
til tests done.
SURE SHOT GOLDEN PANCAKES (sep/oct98pg4) 3-4-06
2 cups flour
1 tsp. salt
3½ tsps. baking powder
6 Tbsps. sugar
2 eggs
1½ cups milk
½ cup oil
(Could use ½ whole wheat flour and substitute brown sugar for white.)
SPONGE CAKE 3-4-06
1 2/3 cup sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup hot water
10 lightly beaten egg yolks
1 cup sugar
1 tsp. lemon extract
Sift dry ingredients. Add hot water gradually to egg yolks, beating constantly. Continue beating about 10 minutes until about doubled. Add sugar gradually, lemon extract and fold in the dry ingredients. Pour into tube pan. Bake at 350° for 1 hour.
Party Omelette 3-11-06 top of page
Put a large pot of water on to boil. Using freezer bags, write each person's name on a bag. Crack 2 eggs into bag with salt and pepper along with whatever you would like in your omelette and roll the bag to remove excess air and seal. Put the bags into the boiling water and leave for 17 minutes. Remove from water and roll out of bag onto plates.
SIMPLE FUDGE (1-28-06) 3-11-06
1 can ready to spread frosting,
chocolate
1 12 oz. package chocolate chips
Melt over low heat. Spread in greased 8x8" pan. Let it set up.
COCOA COLA CAKE (mar/apr93pg6) 3-11-06
2 cups flour
2 cups sugar
1 tsp. baking soda
1 cup margarine
3 Tbsps. cocoa
1 cup cola
½ cup buttermilk
2 eggs, beaten
1 tsp. vanilla
1 cup mini marshmallows
Frosting:
½ cup margarine
2-3 Tbsps. cocoa
6 Tbsps. cola
3¼ cups powdered sugar (or
more)
1 cup walnuts, chopped
For cake, combine dry ingredients.
In pan, boil cola, margarine, sugar and add to
dry ingredients. Add remaining
ingredients, place in a greased 9" x 13" pan. Bake
at 350° for 35 minutes.
For frosting, boil first 3 ingredients.
Remove from heat and stir in powdered
sugar. Frost cake and top with
nuts.
FUDGE FROSTING 3-11-06
1/4 cup butter
1 square bitter chocolate
Melt and add 1 cup sugar
1/4 cup milk
pinch salt
1 tsp. vanilla
Boil and watch clock so you don't go over 1 minute. Remove from heat and beat. Use for fudge topping or frosting.
REUBEN DIP (9-10-05) 3-11-06
1 8 oz cream cheese
1 8 oz. sour cream
Add 1 small can sauerkraut, drained
2 packages corned beef, chopped
5 oz. shredded mozarella
Put in small crockpot. Cover and
cook 2-3 hours on low. Serve with miniature
rye bread or crackers.
SOUR CREAM DONUTS (requested, didn't give nov66pg3) 3-11-06
3 eggs
1½ cup sugar
1 teaspoon soft butter
1 cup sour milk
2 teaspoons sour cream
4 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon vanilla
Beat eggs slightly and add to sugar.
Beat together and add butter, sour milk and
sour cream. Mix well. Add remaining
ingredients. Mix well and chill. Roll out on
floured board and cut with donut
cutter. Fry in deep fat.
RITZ CRACKER COOKIE 3-11-06
Spread peanut butter between two ritz crackers and dip into melted milk chocolate.
GERMAN LASAGNA (7-30-05) 3-11-06
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked Kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in
flour, boullion, onion salt, and 1 tsp. pepper. Stir
until smooth. Gradually stir in
milk and broth. Bring to boil. Cook and stir 2
minutes or until thickened. Add
sausage and heat through. Combine eggs, cottage cheese and remaining pepper.
Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3 sausage mix, 1/2
cottage cheese mix and sauerkraut. 3/4 cup monterey
jack cheese. Repeat layers. Top
with remaining noodles and sausage mix. Cover
and bake 350° for 50-60 minutes
until bubbly. Sprinkle remaining cheese on top
and bake another 5 minutes or until
cheese melts. Let stand 15 minutes before
serving.
Request for Chili Dog Sauce
Mint Delights 3-18-06 top of page
3/4 cup margarine
1 1/2 cup brown sugar
2 tbsps. water
2 cups chocolate chips
2 eggs
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2-3 boxes of Ande's mints
Melt margarine in sauce pan over low heat. Add brown sugar and mix until smooth. Add water and chocolate chips until melted. Remove from heat. Cool slightly and add eggs, beating well. Add dry ingredients to chocolate mixture. Chill dough for 1/2 hour then form into walnut sized balls. Place on ungreased cookie sheet. Bake at 350° for 8-10 minutes. Do not overbake. Remove from oven and place one Ande's mint on top of each cookie and put it back in oven until melted. Remove from oven, swirl chocolate with spoon and let cool
DANISH AEBLESKIVER (OR EBLESKIVER OR ABLESKIVER) 3-18-06
6 eggs, separated
1 tsp. sugar
1 cup milk
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour
Beat egg yolks well, add sugar and milk. Sift baking powder, salt and flour. Add to egg mixture. Beat egg whites until stiff. Add to other mixture. Bake in Ablefkiver pan on top of stove. Put margarine in each cup. When the pan is hot you put the batter in each cup, turning with a fork. After baking, roll in powdered sugar or jam.
AEBLESKIVER (OR EBLESKIVER OR ABLESKIVER) (Nordic fest) 3-18-06
4 cups bisquick or biscuit mix
4 cups buttermilk
8 eggs
1/4 cup sugar
1 tsp. salt
1 tbsps. cooking oil
Separate eggs and blend all ingredients except egg whites. Beat egg whites until stiff and fold gently into batter. Put 1/2 tsp. cooking oil in each cup in the pan. Heat pan to medium high. Fill cups with batter, turn with nutpick as the outer shell hardens. Approximately 1/2 turn each time. Cook about 7 minutes or until nutpick comes out clean. Serve warm with butter or maple syrup, jam, powdered sugar etc.
SUGAR COOKIES (Kristina Kelly's 2-26-00) 3-18-06
1 cup margarine or butter
2 cups sugar
2 eggs
1 cup olive oil, or other oil
1/4 tsp. salt
2 tsps. vanilla
5 cups flour
2 tsps. baking soda
2 tsps. cream of tartar
Cream the moist ingredients and add the dry. Drop by teaspoonsful onto cookie sheets and flatten with sugared glass. Bake at 350° for 7 minutes, do not over bake. They will be white on top not browned. Instead of vanilla you can use mint flavoring, almond, peppermint, raspberry, making them perfect for any occasion.
ABLESKIVER (EBLESKIVER) 3-18-06
2 cups flour
4 eggs separated
1/2 tsp. salt
1 1/4 cup sugar
2 tsps. baking powder
1/4 cup melted butter
2 scant cups milk
cardamom seeds, crushed
Mix the wet, add the dry. Fold in beaten egg whites and cardamom. Bake in Ableskiver pan.
SPONGE CAKE (3-4-06) 3-18-06
1 2/3 cup sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup hot water
10 lightly beaten egg yolks
1 cup sugar
1 tsp. lemon extract
Sift dry ingredients. Add hot water
gradually to egg yolks, beating constantly.
Continue beating about 10 minutes
until about doubled. Add sugar gradually,
lemon extract and fold in the dry
ingredients. Pour into tube pan. Bake at 350°
for 1 hour.
GUINNESS CORNED BEEF 3-18-06
4 pound corned beef brisket
1 cup brown sugar
1 12 oz. can or bottle of Guinness
Preheat oven to 350°. Rinse beef and pat dry. Rub with brown sugar. Put on rack in dutch oven or roasting pan. Pour Guinness around it and a bit over it. Bake for 2 1/2 hours.
Party Omelette 3-25-06 top of page
Put a large pot of water on to boil. Using freezer bags, write each person's name on a bag. Crack 2 eggs into bag with salt and pepper along with whatever you would like in your omelette and roll the bag to remove excess air and seal. Put the bags into the boiling water and leave for 17 minutes. Remove from water and roll out of bag onto plates.
SWEET OR SOUR CREAM DONUTS 3-25-06
1 cup sugar
1 cup sweet cream, can be sour
cream also
1 cup buttermilk
2 eggs
1 tsp. soda
1 tsp. baking powder
pinch salt
add flour until desired consistency
HEARTY BEER CHILI (2-18-06) 3-25-06
2 1/2 - 3 pounds chuck roast, trimmed
1 pound italian sausage
3 tbsps. olive oil
2 medium onions, chopped
3 tbsps. chili powder
1 tbsp. oregano
2 tsps. cumin
1 tsp. garlic, minced
1 tsp. basil
1 tsp. salt
1 tsp. pepper
3 medium cans diced tomatoes
6 oz. can tomato paste
8 oz. can tomato sauce
1 medium can chili beans (optional)
1 medium can kidney or black beans
(optional)
24 oz. beer
12 oz. water
Cut roast into bite size pieces.
Place in bowl and add 2 tbsps. olive oil and 2
tbsps. chili powder. Mix and marinate
meat overnight.
Brown meat in small batches in 2-3
tbsps. olive oil. Add to crockpot. Brown
sausage in leftover oil and drain.
Add to crockpot. Add onions, garlic, chili
powder, oregano, cumin, garlic,
basil, salt and pepper to frying pan. Stir and
cook for about 3 minutes. Add to
crockpot. Add remaining ingredients. Cook on
high 4-6 hours or low 8-10 hours.
Serve in bowls and top with shredded cheddar
cheese and sour cream if desired.
MEXICAN WEDDING CAKE COOKIES 3-25-06
4 cups cake flour
1 1/2 cups powdered sugar
2 cups butter
1 tbsps. vanilla
2 cups pecans, finely chopped
1/2 tsp. salt
Combine all ingredients and form into small balls. Place on cookie sheet and flatten slightly with fork. Bake at 400° for 10-12 minutes. Makes about 80 small cookies.
MEXICAN WEDDING CAKES 3-25-06
2 cups flour
1 cup powdered sugar
1 cup soft margarine or butter
1 tsp. vanilla
1/4 tsp. salt
powdered sugar
Combine butter, sugar, salt and vanilla. Cream until light and fluffy. Mix in flour. Pinch off small pieces and roll into 1 inch balls. Bake at 400° for 8-10 minutes. Roll in powdered sugar while hot. Cool. Roll in powdered sugar again. Makes about 5 dozen cookies.
COMPANY CHICKEN (1-7-06) 3-25-06
6 chicken breasts
6 slices swiss cheese
1 can cream of chicken soup
1 box chicken stovetop stuffing,
prepared
1/4 cup melted margarine
Put chicken into 2 quart dish. Layer
with cheese, soup and stuffing. Pour melted
margarine over stuffing. Bake covered
at 300° for 2 hours. Uncover the last 15
minutes.
Request for BBQ Beef in crockpot. 3-25-06
HOW TO CARAMELIZE EAGLE BRAND
(this was requested but not given,
this is from the Quick & Easy
Desserts cookbook by Bordens 12-09-00) 3-25-06
OVEN METHOD:
Preheat oven to 425°. Pour sweetened
condensed milk into 8 or 9 inch pie plate.
Cover with aluminum foil; place
in shallow pan. Fill pan with hot water. Bake 1
to 1½ hours or until thick
and light caramel colored. Remove foil; cool. Chill
thoroughly.
STOVETOP METHOD:
Pour sweetened condensed milk into
top of double boiler; cover. Place over
boiling water. Over low
heat, simmer 1 to 1½ hours
or until thick and light caramel colored. Beat until
smooth. Cool. Chill thoroughly.
MICROWAVE METHOD:
Pour sweetened condensed milk into
2 quart glass measure. Microwave on ½
power (medium)
4 minutes, stirring after 2 minutes.
Reduce to 1/3 power (low); microwave 12 to
16 minutes or until
thick and light caramel colored,
stirring briskly every 2 minutes until smooth.
Cool. Chill thoroughly.
*CAUTION: NEVER HEAT UNOPENED CAN.
Caramelizing Brown Sugar 3-25-06
Melt 4 tbsps. softened butter in heavy saucepan. Add 1 cup brown sugar and cook and stir over low heat about 2 minutes until mixture is bubbly and syrupy. Set aside off the heat.
NORA'S RHUBARB DESSERT 3-25-06
2 cups fresh rhubarb
1 cup flour
1/2 cup butter
1/3 cup powdered sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
Cut rhubarb into 1/2 inch pieces. Blend flour and butter until coarse crumbs. Mix 1/3 cup powdered sugar. Press into buttered 9 inch square cake pan. Bake at 350° for 15 minutes or until golden. While the crust is baking, beat the eggs, add sugar gradually. Beat until light and fluffy on the highest speed on an electric mixer. At a low speed, add flour, baking powder, vanilla and salt. Put rhubarb on the crust and pour the batter over top the rhubarb. Bake at 350° for 40 minutes or until it's pale golden. Serve cooled with whipping cream. Can be easily doubled and baked in a 9x13" pan.
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