Lima Family Recipes

Angie's Bean Dip

1 can Refried Beans
1 large Tomato
¼ C Mayo
1 large (sweet) Green Pepper
16 oz Sour Cream
1 med Onion
1 pkg Taco Seasoning
1 small can sliced Black Olives
2 C Shredded Cheddar cheese

Prepare on a round platter (about 12-14" across)

Layer 1: Spread Refried Beans
Layer 2: Mix and spread: Mayo, Sour Cream, & Taco Seasoning
Layer 3: Shredded Cheddar
Layer 4: Diced vegetables.

(Serve at room temp with nacho chips of choice.)

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Hot Artichoke & Spinach Dip

Oven: 350° Time: 20-25 mins

1 (8 oz) pkg Light Cream Cheese, softened
¼ C Mayo (do not use Miracle Whip)
¼ C Parmesan Cheese
¼ C Romano Cheese (You can use all Parmesan)
1 clove Garlic, finely minced
½ tsp Dry Basil (or 1 Tbsp. Basil Fresh)
¼ tsp Garlic Salt
Salt and Pepper to taste
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
½ C Spinach frozen chopped, or steamed
¼ C Mozzarella Cheese grated (or Monty Jack)

Cream together first 8 ingredients.
Add (well-drained!) Artichoke & Spinach. Mix well.
(Store in container until ready to use.)
Spray pie pan with cooking spray. Pour in dip.
Top with Mozz (or Jack).
Bake until browned. Serve with toasted bread pieces, celery sticks, etc..

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Kahlua

2 oz Instant Coffee
4 C Sugar
2 C boiling Water
1 Vanilla Bean
1 fifth Vodka

Mix Sugar & Coffee.
Add to boiling Water.
Stir until well-dissolved.
Cut Vanilla bean into diagonal thirds.
Add to Coffee mixture with Vodka.
Pour into ½ gallon bottle & cover.

Store for at least 7 days… Preferably 30 days.

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"BAM!!!"

2½ TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Black Pepper
1 TBS Cayenne Pepper
1 TBS dried leaf Oregano
1 TBS dried Thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about ⅔ cup.

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Salsa

2 C (1 lb) good Tomatoes
½ C diced White Onions
2 TBS chopped Fresh Cilantro
1½ TBS stemmed, seeded, and minced Jalapeno
2 tsp Fresh squeezed Lime Juice
½ tsp Salt
Some diced Yellow and Green Bell Pepper for color
¼ tsp Balsamic Vinegar
1 TBS Rice Wine

Combine all ingredients.
Mix well.
Serve chilled.

(The FRESH Cilantro and FRESH Lime Juice make ALL the difference in this recipe.)

(I don’t recommend making large batches to save. This tastes best made-fresh, or the next day. After that, it just isn’t the same.)

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South Beach Spinach Quiche Cups

1 package (10 oz.) Frozen Chopped Spinach
¾ C Liquid Egg Substitute
¾ C Shredded Reduced-Fat Cheese
¼ C Diced Green Bell Peppers
¼ C Diced Onions
3 drops Hot Pepper Sauce (optional)

Microwave the spinach for 2½ minutes on high. Drain excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the drained spinach with the rest of the ingredients in a bowl. Mix well.
Divide evenly among the muffin cups.

Bake at 350° for 20 minutes, until a knife inserted in the center comes out clean.

(Cups can be frozen and reheated in the microwave.)
(Any combination of appropriate vegetables and reduced-fat cheese may be used.)

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Grilled Stuffed Jalapenos

Cooking Spray
12 large Jalapeno Peppers
½ C Low Fat Cream Cheese, softened
6 TBS low fat Shredded Cheddar or Cheddar Jack
2 TBS sliced Scallions
2 TBS Fresh Cilantro, chopped
¼ tsp Salt
¼ tsp minced Garlic
¼ tsp (Smoked) Paprika (plus extra for garnish)

Before heating, coat clean grill rack with Cooking Spray.

Cut off thin slice from one side of each Jalapeno, leaving stems intact.
Scoop out seeds with a spoon and discard.

Mix all ingredients except 3 TBS Shredded Cheese (save for topping).

Fill each Jalapeno with 2 tsp mixture.
Top with reserved Shredded Cheese.
Sprinkle with more Paprika.

Grill, covered, until bottoms are lightly charred, Jalapenos are tender, and cheese is melted.

(Use this recipe as a guideline. You can: slice each Jalapeno in half lengthwise before topping; bake or broil in oven; add/subtract/change ingredients to suit your taste; etc..)

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Daily Bran Muffins

Oven: 275° Time: 15-20 20 mins

Mix & set aside:

• 4 C Kellogs All Bran
• 2 C Boiling Water

Cream together:

• 2 sticks Margarine
• 2½ C Sugar

Add 4 Eggs to creamed mixture. Mix well.

In separate bowl: Sift & mix:

• 5½ C Flour
• 2 tsp Baking Powder
• 5 tsp Baking Soda

Add Flour mixture to creamed mixture alternately with 1 Qt Buttermilk.

Add Bran mixture last. (Can also add Raisins or Nuts)

Store in fridge up to 7 weeks!

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KB's Beef Gravy

("not an exact science" -Marg)

Remove fat from Meat Drippings.

Stir together into a paste:

• about ¼ C Flour
• about ¼ C (fat-free) Meat Drippings

Stir in “some”

• Water reserved from cooking veggies
• Beef Broth

Stir in “a little”

• Red Wine
• Worcestershire Sauce
• Gravy Master

(You can also add sliced Mushrooms to "cook" in the gravy.)

(Note: You can use this basic recipe for Chicken or Turkey Gravy, but substitute Chicken Broth for the Beef Broth, and don’t add the Red Wine or Worcestershire.)

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Jeanne's Buffalo Chicken Dip

In a Crock Pot mix:

• 1 lb cooked Chicken, cubed
• 1 (8oz) pkg Cream Cheese
• 1 C Frank's Hot Sauce
• 1 C Blue Cheese Dressing
• 8 oz bag Shredded Sharp Cheddar Cheese
• (optional: 1 C cooked Rice)

Heat until cheese melts.

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Chex Mix

Oven: 250° Time: 1 hr

In large Roasting Pan:
Melt 6 TBS Butter in oven.

Stir in:

• 2 TBS Worcestershire Sauce
• 1 ½ tsp Seasoned Salt
• ¾ tsp Garlic Powder
• ½ tsp Onion Powder

Gradually stir in until evenly coated:

• 3 C Corn Chex
• 3 C Rice Chex
• 3 C Wheat Chex
• 1 C Mixed Nuts
• 1 C Mini Pretzels
• 1 C Garlic Bagel Chips

Bake 1 hour, stirring every 15 min.

Spread on paper towels to cool.

Store in airtight container.

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Hummus

2 TBS Olive Oil
1 clove Garlic, minced
¼ C fresh Lemon Juice
¾ tsp ground Cumin
¼ C Tahini (or *Sesame Seeds)
½ tsp kosher Salt
2 drops Hot Sauce
One 15-oz can drained and rinsed Chickpeas (also called Garbanzo Beans)
(more Olive Oil)
(Water)
Paprika for garnish

Lightly sauté Garlic in Olive Oil until softened and aromatic (DON’T brown or burn.)

Add sautéed Garlic with now-flavored Olive Oil to food processor, along with:
Tahini (*If using Sesame Seeds, WAIT! Don’t add them yet!), Lemon Juice, Cumin, Salt, Hot Sauce, about ¼ to ⅓ of the Chickpeas.

Process 30 seconds at a time, scraping sides in between, until smooth.

*Stir in Sesame Seeds (if using instead of Tahini) and repeat above step.

Add remaining Chickpeas and repeat processing step until thick and smooth.

Alternately add small amounts of Olive Oil and Water until desired consistency is achieved.

Transfer to serving bowl and sprinkle with Paprika to garnish.

(*If Sesame Seeds go in loose, they just fly all over the sides and top of the food processor!)

Store in airtight container for up to a week in the fridge.

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Green Bean Casserole

Oven: 350° Time: 50-60 min

2 or 3 Eggs
1 C Milk
2 C Green Beans
½ tsp Salt
½ C finely chopped Onion
1 C Cheddar Cheese cubes
1 Tbs melted Margarine

Grease 1½ qt casserole dish.
Add Eggs and beat well.
Add Milk, Salt, Onion, & Cheese. Stir well.
Cover with Green Beans.
Drizzle melted Margarine over top.
Bake uncovered.

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Hilda’s Summer Squash Casserole

Oven: 350° Time: 1½ hr

2 C uncooked Squash, chopped
3 Carrots, grated
½ large Onion, chopped
1 C Cream of Chicken Soup
½ pint (1 C) Sour Cream
Dash Salt & Pepper

1 pkg Herb Stuffing
1 stick melted Margarine

Mix Squash, Carrots, Onion, Soup, Sour Cream, & Spices.
Pour into buttered casserole dish.
Combine Stuffing mix & melted Margarine.
Cover squash mixture with stuffing mixture.
Bake uncovered.

*Zucchini may be used with or in place of summer squash.

**For less time, parboil veggies until tender. Drain, then continue to follow recipe. (350° for 30 min)

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Macaroni Salad

Combine:
1 C Hellmann’s Mayo
2 Tbs Vinegar
1 Tbs prepared Mustard
1 tsp Sugar
1 tsp Salt
¼ tsp Pepper

Stir in:
8 oz Elbow Macaroni, cooked & drained
1 C sliced Celery
1C chopped Green or Red Pepper
¼ C chopped Onion

Cover & chill.

Makes about 5 cups.

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South Beach Oven Roasted Veggies

Oven: 450° Time: 15-30 min

1 med Zucchini
1 med Summer Squash
1 med Red Bell Pepper
1 med Yellow Bell Pepper
1 lb fresh Asparagus
1 Red Onion, quartered & separated
Dash Salt
3 Tbs Olive Oil
½ tsp freshly ground Pepper

Cut first five ingredients into bite-sized pieces
Place in large roasting pan.
Add remaining ingredients and toss to mix & coat.
Spread in a single layer in pan.
Roast, stirring occasionally, until veggies are lightly browned & tender. (Don’t overcook.)

(Even better as a stir-fry on the grill using perforated grilling pan.)

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Potato Salad

Combine:
1 C Hellmann's Mayo
2 Tbs Vinegar
1½ tsp Salt
1 tsp Sugar
¼ tsp Pepper

Stir in:
4 C cooked, cubed, peeled Potatoes (∼5 to 6)
1 C sliced Celery
½ C chopped Onion
2 chopped hard-boiled Eggs

Cover & chill.

Makes about 5 cups.

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Spinach Orzo Salad

1 bag (or more!) Baby Spinach
1 box Orzo pasta cooked according to directions
1 chopped Red Onion
½ C Pine Nuts
6 oz crumbled Feta Cheese

Put everything together in a bowl.
Coat with Balsamic Vinegar and Olive Oil mixed 2:1

Suggestions:

• Brown uncooked Orzo in non-stick fry pan until golden-brown before cooking
• Roast or brown Pine Nuts
• Dress individual servings (instead of entire salad - more suited to keeping for leftovers)

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French's Green Bean Casserole

Oven: 350°

1 (10¾ 0z) can Cream of Mushroom Soup
¾ C Milk
⅛ tsp Black Pepper
4 C cooked cut Green Beans (fresh, frozen, or canned)
1⅓ C French's French Fried Onions

Mix Soup, Milk, and Pepper in a 1½-quart baking dish

Stir in Beans and ⅔ C French Fried Onions

Bake at 350° for 30 min or until hot

Stir. Top with remaining French Fried Onions

Bake 5 more min or until onions are golden

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Roasted Spicy Cauliflower

(South Beach)

Oven: 400° Time: 25-30 min

1 large head Cauliflower, cored and cut into florets
2 TBS Olive Oil
1 tsp Red Pepper Flakes
pinch Salt
fresh ground Black Pepper to taste

Mix all ingredients in a large bowl until Cauliflower is coated evenly.

Arrange in single layer on baking sheet or in baking dish.

Roast until softened and golden-brown.
(After first 20 minutes, toss every 10 minutes until done.)

Serve hot.

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Three Bean Salad

1 can Red Beans
1 can Black Beans
1 can White Beans
5 medium Tomatoes, diced
1 medium Red or Vidalia Onion, diced
1 small pkg Feta Cheese, crumbled
Italian Dressing
Fresh Basil, lots

Combine first six ingredients.

Add Italian Dressing and Basil last minute before serving.

(We like "Good Seasons Italian Salad Dressing & Recipe Mix" using Balsamic Vinegar instead of regular vinegar.)

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Broccoli Salad

Dressing:

• 1 C Sugar
• 1 ½ C Apple Cider Vinegar
• ⅜ C Vegetable Oil
• ⅜ C Olive Oil
• 1 tsp Salt
• 1 tsp Pepper

One head’s worth of bite-size Broccoli florets

Whisk dressing in a bowl.
Stir in Broccoli.
Store overnight in fridge, stirring occasionally.
Pour off excess dressing before serving.

(As the mixture sits, it will increase in sweetness and decrease in vinegar taste. The Broccoli will also gradually absorb the dressing.)

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Portagee Twice Baked Taters

Preheat oven to 400°
6 Russet Baking Potatoes
Lightly pierce Potatoes all over with a fork.
Spray with Canola Oil baking spray (or rub with oil).
Bake about 1 hour.

Let Potatoes cool enough to handle easily.
Cut in half the long way.
Scoop out insides, leaving about ¼" skin, and place in large mixing bowl.

To scooped-out potato, add:
1 TBS Olive Oil
¾ C fat free Half n Half
2-3 TBS Scallions or Chives
10 oz chopped Spinach
6 oz Goat Cheese
6 inch piece, chopped and cooked, Gaspar’s Linguica
3-4 TBS melted Butter

Mix thoroughly and refill tater skins.

Top with shredded Cheddar Cheese.

Bake @ 375° for about 20-25 min.

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American Chop Suey

Small pkg Ground Beef
1 Green Pepper, diced
1 med Onion, diced
1 box Elbow Macaroni
About 2 C Marg's Spaghetti Sauce

Thoroughly cook Ground Beef in large frying pan, stirring often.
Drain fat from cooked beef, leaving a little fat in pan to cook veggies.
Set cooked beef aside.

Sauté Green Pepper & Onion in remaining fat until tender.

In large bowl, combine:

• Cooked Beef
• Cooked Veggies
• Cooked (& drained) Macaroni
• Enough Sauce to moisten mixture.

(All amounts are estimates… Vary according to taste.)

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Basil Pesto

Single Batch

• 3 C Basil
• ¾ C fresh Parsley
• ½ C roasted Pine Nuts
• ¾ C Parmesan Cheese
• ½ C Olive Oil
• ¼ C melted Butter
• 6 to 8 cloves Garlic

Double Batch

• 6 C Basil
• 1½ C fresh Parsley
• 1 C roasted Pine Nuts
• 1 C Parmesan Cheese
• ¾ C Olive Oil
• ½ C melted Butter
• about 15 cloves Garlic

In food processor:

• Pine Nuts and Garlic until smooth
• add Basil, Parsley, Parmesan, and Butter until smooth
• with processor on, SLOWLY add Olive Oil thru chute

(We freeze it in ice cube trays, then remove and wrap each cube and store in freezer bags. A double batch fills about 1⅔ ice cube trays.)

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Chicken or Veal Marsala

2 Boneless Chicken Breasts
¼ C Flour
BAM!
Olive Oil
2 C sliced (good) Mushrooms
½ C sliced Onion
¾ C Marsala Wine
1 C Chicken Broth
1 Tbs Butter
1 Tbs fresh chopped Parsley
Fresh cracked Pepper
1 TBS Cornstarch

Pound Chicken to ∼¼-½" thick. Cut into ∼2" x 2" pieces.
Dredge Chicken pieces in Flour seasoned with ∼½ tsp BAM!
In large (med-hi) skillet, sauté Shrooms & Onion in 2 Tbs Oil until tender (∼3 min).
Remove from pan & set aside.

Add Chicken pieces in a single layer to drippings in pan. (Add Oil first, if needed.)
Sauté Chicken pieces ∼1 min each side.
Remove Chicken pieces from pan. Set aside with Mushroom mixture.

Add Wine, Broth, & Butter to drippings in pan.
Bring to a boil (uncovered), scraping up any brown bits into sauce.

In small bowl, whisk Cornstarch with 2 TBS COLD Water until smooth. Stir into pan mixture until blended.

Return Chicken & Mushroom mixture to pan.
Add Parsley & fresh cracked Pepper.
Gently simmer while stirring to heat through & thicken sauce.

(This is good with any cut of veal or chicken that is on sale. Great with boneless thighs.)

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Betty Crocker
Chicken Pot Pie

⅓ C Margarine, Butter, or Chicken Fat
⅓ C All Purpose Flour
⅓ C Chopped Onion
½ tsp Salt
¼ tsp Pepper
1¾ C Chicken Broth
⅔ C Milk
2½ to 3 C cut-up cooked Chicken
1 pkg. (10 oz.) frozen Peas and Carrots
store-bought frozen Pie Crust

In 2-quart saucepan, melt Butter over medium* heat.
Stir in Flour, Onion, Salt, and Pepper.
Cook, whisking constantly, until mixture is bubbly. Remove from heat.

Stir in Broth and Milk.
Return to heat and heat to boiling, whisking constantly.
Boil and stir 1 minute.
Stir in Chicken, Peas, and Carrots. Remove from heat.

Pour mixture into 9-inch (2-quart) glass baking dish

Cover with pie crust and bake according to directions.

*Don't hurry the first step by having your pan too warm. Here you're making your "roux" which thickens the whole thing. A "paste" should form on the way to being done. If this step seems like it's taking too long, you're probably doing it right.

(You can also make smaller pies by cutting the crust and using smaller baking dishes. Also, you can freeze the filling and use it later.)

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Chili Corn Pie

Oven: 350° Time: 45 min
Bake covered in large-mouthed casserole dish.

Step 1: In fry pan:
Brown 1 lb Ground Beef with lots of Chili Powder (drain fat)

Step 2: Mix with beef and place in casserole dish:
2 cans Kidney Beans
1 chopped Onion
1 can Creamed Corn

Top layer: Polenta*
1½ C Milk
½ C Corn Meal
2 Eggs
1 C Grated Cheese (Jack or Mozz.)
1 tsp Salt

*Polenta:
Warm milk in saucepan.
SLOWLY add corn meal, stirring (whisking) until thick.
Add eggs, then cheese and salt.

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Dot's Seafood Newburg

In saucepan combine:
¼ C Butter
½ tsp Paprika
½ C Sherry
2 Tbs Flour

Let above bubble, then add:
2 C Thin Cream
2 Egg Yolks
(Salt and Pepper to taste)
Any kind of Seafood

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Easy Fixes

B's Pasta Sauce

Sauté:

• 1 can Diced Tomatoes
  
• minced Garlic
• freshly ground Pepper

Fried Boneless Chicken Breasts

Pound Chicken to consistent thickness.
Dip in Egg.
Dredge with Italian Bread Crumbs.
Fry in ∼¼ C pre-heated Vegetable Oil on medium heat.

Moist Baked Chicken

Put any kind of Chicken pieces in baking pan or large casserole dish.

Mix & dump: 1 can Cream of Mushroom Soup & ½ pkg Lipton Onion Soup Mix.
Cover with foil.
Bake 30 min at 350° Uncover. Bake 30 min more.

"Secret" Chicken Marinade

Pound Chicken Breasts to consistent thickness.
Marinade in el cheapo Italian Dressing.
Pan-fry, grill, broil, or bake 20-30 min at 350°

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Marg's Spaghetti Sauce

Sauce:

• 1 big can Tomato Sauce (29 oz)
• 1 sm can Tomato Paste (6 oz)
• 1 paste can of Water
• 1 tsp Garlic Powder
• 1 tsp Oregano
• 1 tsp Basil
• ½ tsp Salt
• 1 TBS Sugar
• ½ C grated Parmesan Cheese
• (you might also add Parsley, Onion Powder, fresh Garlic, etc…)

Put everything in large saucepan on medium-low.
While continually mixing, bring it just to a slight boil. Turn down to low heat.
Simmer (not boil) for ½ to 1 hour.

(This recipe is easily doubled and freezes well. Measurements are estimates. Make it to suit your taste.)

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Marg's Meatballs

In a big bowl, mix:

• 1 lb Ground Beef
• ⅔ C Italian Bread Crumbs
• 1 tsp Oregano
• 1 Egg
• ½ C grated Parmesan Cheese
• 2 TBS Milk (enough to make moist consistency)

It’s too hard to mix with a spoon, so wash your hands, take off your rings, and jump in!

Once it’s well mixed, roll into balls.

Bake on cookie sheet for 20-25 min at 350° (or brown them in a frying pan).

Remove and place on paper towels to absorb any excess grease.

Put in Marg's Spaghetti Sauce and simmer for 20 min or so.

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Mexican Lasagna

Oven: 375° Time: 20 min

1 lb. Ground Beef
1 chopped Onion
2 tsp Chili Powder
1 tsp Oregano
½ tsp Cayenne Pepper
2 tsp Black Pepper
1 tsp Cumin
1 clove minced Garlic
1 jar Mild Salsa
1 tsp Butter
10-oz pkg. Frozen Corn
1 chopped Green Pepper
1 chopped Red Pepper
Ten 8-inch flour Tortillas
16 oz Sour Cream
10 oz Shredded Monty Jack
1 can drained, sliced Black Olives

Brown meat in skillet with onion until meat is cooked and onions are translucent.

Drain fat from skillet and add spices, garlic, and salsa.
Simmer 5-10 min

Melt butter in a saucepan and add corn and peppers. Cook approx. 5 min.

Layer the bottom of a lasagna pan with tortillas.
Cover with ⅓ of meat mixture, ⅓ sour cream, ⅓ of cheese.
Repeat twice more.

Pour cooked veggies and olives on top and spread evenly.
Crack fresh pepper on top.

Bake in a 375° oven for 20 min or until bubbly.
Let stand 10 min before serving.

(A lot of steps, but a crowd pleaser.)

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Bud's Portagee Manicotti

Oven: 350° Time: 20-30 min

Boil 1 pkg Manicotti Shells 'til flexible.
Rinse in cold water to stop cooking. Set Aside.

Skin & dice 1 pkg Gaspar's Linguica in ¼" cubes.
Fry off fat & drain. Set aside in bowl.

Pound 1 Chicken Breast. Dice in ½" squares.
Coat pieces in Flour + ¼ tsp BAM!
Lightly sauté in Olive Oil until golden brown. Drain.
Dice into ¼" cubes. Add to Linguica.

SAUCE:
Mince ∼4 cloves Garlic and lightly sauté in Olive Oil (med-low).
Add 1 tbs Lemon Juice & ¼ Stick Butter
Add ½ pint Cream, ¼ tsp BAM!, and fresh ground Pepper to taste
Add lots of Parsley for color

To Linguica & Chicken, add 1 Pint Ricotta Cheese, and just enough SAUCE to moisten mixture to facilitate stuffing shells (Avoid runny stuffing)

Stuff shells.
Place in (glass) 13×9 pan on top of a little sauce.
Pour on remaining sauce.
Sprinkle w/ Parmesan Cheese, fresh Pepper, and BAM!
Cover with foil and bake.

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Portobello Wellington

Oven: 400° Time: 15-20 min

1 Pepperidge Farm Frozen Puff Pastry Sheet
4 large Portobello Mushroom caps
Basil Pesto
thick Fresh Tomato slices, drained
1 TBS Olive Oil
½ Green Bell Pepper, chopped
½ Red Bell Pepper, chopped
fresh Mozzarella
Egg Wash (whisk 1 Egg and 1 TBS Water)

Thaw Pastry Sheet 40 min at room temperature.
Roll out sheet on lightly floured surface until it’s about 16" by 16" and cut into 4 squares

Sauté Bell Peppers in Olive Oil until there is some carmelization

Remove "fins" from inside of Mushrooms and discard
Break of stems, dice, and add to Bell Peppers

Layer Mushrooms (stem side up) with:

• Pesto
• Bell Pepper/Mushroom stem mixture
• Slice of Tomato
• Slice of Fresh Mozzarella
• Some freshly-ground Black Pepper

Cover Mushrooms with Pastry Sheet (Wrap edges under Mushroom and pinch to seal)
Brush Pastry Sheet with Egg Wash

Bake until golden-brown

(This is also delicious without the Pastry Sheet and the calories that come with it.)

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Quick Fish Dishes

Oven: 400° Time: 20 min

Place Fish Filets in casserole dish coated with cooking spray. Mix and spread one of the below mixtures over the fish.

Rich Fish Dish

∼¼ C Light Mayo
∼⅛ C Lemon Juice
∼⅛ tsp Dry Mustard

Newburg Style Fish

∼¼ C Light Mayo
∼1 Tbs Melted Butter
∼⅛ C Sherry
∼⅛ tsp BAM!

Sprinkle with ∼⅛ C Parmesan Cheese.
Sprinkle Paprika over cheese to simulate cooked lobster meat.

Bake covered.

Serve with side dishes or increase topping and serve over rice.

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Seafood Alfredo

2 Tbs Olive Oil
uncooked Shrimp and/or Scallops
2-4 cloves minced Garlic
1 jar store-bought Alfredo Sauce
¼ C White Wine
¼ C Milk
½ - 1 tsp BAM!
¼(-) C Parmesan Cheese
crushed Black Pepper

Heat saucepan on medium(-). Add and heat oil.
Sauté seafood and remove (don't overcook).
Lightly sauté garlic (don't let it turn brown).
Before garlic turns, add remaining ingredients and heat thoroughly.
Return seafood to pan.
Serve over pasta.

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Seafood Chowder

1 can Evaporated Milk
Milk (1 can's worth)
2 Tbs Butter
1 sliced med Onion
1(+) Bay Leaf
∼1 C diced Potatoes
Seafood (Scallops, Filet of?, Crabmeat, etc…)
Paprika
BAM!
Crushed Black Pepper

In a medium saucepan, simmer the milk, butter, onions, and bay leaf for ∼5-10 mins.
Discard the onion and bay leaf.
Add the potatoes and simmer until getting tender.
Add remaining ingredients and simmer until potatoes and fish are fully cooked.
- - - - - - - - - - - - -
This is a basic recipe with many variations. You can use heavy cream and milk.
The secret is removing the onions and bay leaf after flavoring the broth.
Use paprika to color, and spices to taste. Add more milk(s) as amount of seafood dictates.
(Tastes best as "Yesterday's Fish Chowder.")

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Vegetarian Skillet Chili

1 Tbs Olive Oil
1 med Onion, chopped
2 Green Peppers, chopped
2 Tbs Chili Powder
1 C Water
2 (15oz) cans Pinto Beans (or Black Beans), drained
2 (15oz) cans Stewed Tomatoes, Mexican style
Low-fat shredded Monty Jack

Sauté Onion & Peppers in Oil over med(+) heat about 1 minute.
Add Chili Powder. Cook another minute.
Add Beans, Tomatoes, & Water. Bring to a boil.
Simmer 'til thickened (about 20 min).

Pour into shallow casserole dish.
Cover with Jack.
Broil 'til cheese melts.

or…

Store in fridge and add Jack to individual portions and Microwave as needed

(We also add either cooked ground turkey or beef to this basic recipe.)

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Zim's Steak Tips Marinade

3 Tbs melted Butter
¼ C Honey (or maple syrup)
2 cloves crushed Garlic
1 C Katsup
¼ C Red Wine
4 tsp Lemon Juice
8(+) drops Hot Sauce
1 tsp BAM!
1 Tbs Soy Sauce
2 Tbs Balsamic Vinegar

BBQ or 5 min each side under the broiler

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Crawfish or Shrimp Étouffée

1/4 C Butter
5 TBS all-purpose Flour
½ C chopped Celery
½ C chopped Green Pepper
¼ C chopped Green Onions
1 C Chicken Broth
½ C Water
2 TBS minced fresh Parsley
1 TBS Tomato Paste
1 Bay Leaf
¼ tsp Salt
¼ tsp Pepper
¼ tsp Garlic Powder
¼ tsp BAM!
⅛ tsp Cayenne Pepper
1 lb cooked Crawfish Tail Meat or cooked Shrimp (thaw if frozen)
Cooked Rice

In a heavy skillet or Dutch oven, melt the Butter and then stir in Flour. Cook and stir constantly over low heat for about 20 min, until mixture is a caramel-colored paste. Add the Celery, Green Pepper, and Onions. Stir until coated.

Add Chicken Broth, Water, Parsley, Tomato Paste, Bay Leaf, Salt, Pepper, Garlic Powder, BAM!, and Cayenne Pepper. Stir the pot well to make sure that the roux is well-incorporated and there are no lumps.

Bring to a boil. Reduce heat to low. Cover and simmer (not boil) for 30 min, stirring occasionally. Remove and discard the Bay Leaf. Add Crawfish or Shrimp and heat through

Serve over Rice

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Shrimp in Lobster Sauce

Mix and set aside:

• 1 TBS Rice Wine
• 2 cloves minced Garlic
• 1 tsp dry Ginger

In large (med heat) fry pan brown in 2 TBS Peanut Oil:

• 1 lb Ground Turkey
• 1 small Onion cut in 1" cubes
• 1 Green Bell Pepper cut in 1" cubes

Then add:

• ¾ C Chicken Broth
• Wine Mixture
• 2 TBS Brown Sugar
• 2 TBS Soy Sauce
• 1 TBS Honey
• 1 tsp Sesame Oil
• 1 Scallion/Green Onion, chopped)

In small bowl, whisk 1 TBS Cornstarch with 2 TBS COLD Water until smooth. Stir into pan mixture until blended.

After veggies are tender, add shelled, de-veined, uncooked Shrimp.
Cook Shrimp ONLY until JUST cooked, turning once.

Remove from heat and IMMEDIATELY stir in 1 lightly beaten Egg.

(Great over Chinese fried rice)

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Al's Pulled Pork

In crock pot:

• 1 Pork Tenderloin
• 1 large Red Onion, chopped
• 1 bottle Sweet Baby Ray's BBQ Sauce

Cook on low 6-7 hours.

Remove pork.
Pull apart using 2 forks.
Return to crock pot and heat through.

Make sammies.

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Dot's Hamburg Stroganoff

("SOS")

1 lb Ground Beef
1 can Cream of Mushroom Soup
1 C Sour Cream
¼ C Milk
Garlic Powder ("I add quite a bit." -Dot)
Salt & Pepper to taste

Brown Beef in skillet. Drain off fat.

Add remaining ingredients. Stir until blended.

Heat just to boiling.

Serve over noodles, rice, or toast (the "shingle").

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Christmas Prime Rib

10 lb Large End, Bone-in Prime Rib

Rub with:

• Garlic Powder
• Onion Powder
• Salt
• Pepper

Put in roasting pan fat-side up, uncovered.

Bake at 450° for 30 min (will probably be smoky)

Turn oven down to 250°

Will take about 3 hours, but start checking sooner.

Pull when meat thermometer reads 125°

Let stand at least 15-30 min before cutting (allows juices to soak back into cells).

(Serve with KB's Gravy.)

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Mike's Mac & Cheese

(Mike doesn't usually use recipes, but this is what Marg thought she watched him do.)

Oven: 350° Time: 30 min

In a large pan, heat on low (don't boil) 2 C Milk

Add to heated milk:

• ¾ stick Butter
• ∼16 oz Sharp Cheddar, cubed
• ¼ tsp Salt
• 1 tsp Dry Mustard
• 1 tsp BAM!
• fresh ground Black Pepper to taste

Once everything is melted, thicken sauce, if necessary, by whisking about 1 TBS Cornstarch with about 2 TBS COLD Water until smooth, and stir back into mixture.

Stir into mixture:

• 1 box (12 oz) cooked al dente Macaroni
• cooked cubed Ham
• blanched chopped Broccoli

Turn into Baking Dish.
Top with "crunchies" of choice.
Spray with Cooking Spray to help brown.
Bake.

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Mew's RI Greek Pizza

(Description from their Menu)

Onions
Garlic
Artichoke Hearts
Tomato Slices
Sliced Black Olives
A blend of Feta, Mozzarella, Provolone, & Parmesan Cheeses

Sauté Onions and Garlic (don’t brown garlic), spread on uncooked dough and bake for about 10 min. (Again, don't burn Garlic.)

Add remaining ingredients, spray with Cooking Spray, and bake 'til dough is done and cheese is browned.

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Portagee Pasta

In medium heat fry pan:

• Fry skinned, chopped Gaspar’s Linguica.
• Put aside. Leave fat in pan.

Cut Chicken into bigger-than-bite-size pieces.

Coat Chicken pieces with mixture of:

• Flour
• Bam!
• Garlic Powder

Add 2 TBS Oilve Oil to pan.

• Brown (don’t cook through) Chicken pieces.

Add cooked Linguica and 1 jar Alfredo Sauce.

Shake in sauce jar (to clean out jar) and add:

• 1/8 C White Wine
• 1/8 C Milk

Simmer (don’t boil) 'til Chicken is cooked through.

Serve with Pasta of choice.

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Breaded Pan-Fried Scallops

("Scallops Meunière" from Joy of Cooking)

Dry Scallops with a clean towel.

Bread Scallops using 3 separate small bowls:

• 1) Flour seasoned with BAM! and Old Bay Seasoning, then
• 2) Mixture of 1 Egg, 2-3 tsp Milk, 2 tsp Olive Oil, then
• 3) Italian Bread Crumbs

Let dry on a rack about 15 min

Sauté in ∼1/4" Olive Oil in heavy skillet over medium heat.

• Agitate frequently. Turn once.
• About 5-8 min each side depending on size.
• (Don’t burn them.)

Serve with Tartar Sauce:

• Hellman’s Real Mayo
• Hotdog Relish to taste
• (A little Horseradish and/or BAM!)

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Asian Style Pork Stir-Fry

2 TBS Soy Sauce
2 TBS Honey
1 TBS minced peeled Ginger (or ½ TBS dried)
¼ tsp dried crushed hot Red Pepper Flakes
12 oz Pork Tenderloin, fat trimmed, halved lengthwise
1 lb fresh Green Beans
⅓ C Orange Juice
1 tsp Rice Vinegar (or other vinegar)
1 tsp Cornstarch
2 tsp Peanut Oil
1 tsp grated Orange Peel (or ½ tsp dried)
1 clove Garlic, minced
(1 small can sliced Water Chestnuts)

Mix first 4 ingredients in 13 × 9 × 2 glass baking dish.
Add Pork Tenderloin halves & turn to coat.
Cover & let stand at room temp 1 hour or refrigerate up to 4 hours.

Cook Green Beans in pot of boiling salted water until just crisp-tender. Drain.

Heat large non-stick skillet over medium heat.
Add Pork, reserving Marinade in baking dish.

Cook Pork, turning often until it is deep brown & thermometer inserted into center registers 155°, about 9 min.
Transfer Pork to platter. Wipe skillet clean. Let Pork sit 10 min., then cut into ⅓" slices.

Whisk OJ, Vinegar, Cornstarch, and reserved Marinade in small bowl.

Heat Oil in same skillet over med-high heat.
Add Green Beans (and Water Chestnuts) and sauté until beginning to brown, about 2 min.

Add Orange Peel, Garlic, Pork slices and OJ mixture.
Stir until sauce boils, thickens slightly, and coats everything, about 1 min.

Transfer to serving plate.

(This recipe is also great with Chicken, especially cheap boneless thighs.)
(It seems like a lot of steps, but it’s worth it.)

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Chile-Chicken Enchiladas

(www.oldelpaso.com)

Oven: 350°

1 can (28 oz) Enchilada Sauce
2 ½ C diced cooked Chicken
2 C (8 oz) Shredded Monterey Jack Cheese
1 C Sour Cream
1 can (4.5 oz) Chopped Green Chiles
10 (8-inch from two 11.5 oz packages) Flour Tortillas
1 C Shredded Cheddar Cheese (4 oz)
(Chopped Avocado or Green Onions/Scallions)
(Lettuce, chopped Tomatoes, additional Sour Cream)

Spread 1 C Enchilada Sauce in bottom of ungreased 13 × 9 × 2 glass baking dish.

In medium bowl, stir together Chicken, Monty Jack, Sour Cream, and Chiles.

Spoon about ⅓ C Chicken Mixture down center of each Tortilla.
Roll up Tortillas and arrange, seam side down, in baking dish.
Top Tortillas with remaining Enchilada Sauce.
Sprinkle with Cheddar.

Spray sheet of aluminum foil with Cooking Spray & cover baking dish, sprayed side down.
Bake 35 min. Remove foil.
Bake 10 min longer or until hot and Cheese is melted.

Top with Avocado, Green Onions, Lettuce, Tomatoes, or Sour Cream if desired.

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Crabmeat Stuffing

Oven: 400° Time: 20 min

1) In med-low fry pan, lightly sauté:

• 1 TBS Butter
• ⅛ C Red Onion, minced
• 1 big clove Garlic, minced

Add to fry pan and cook 'til most of liquid evaporates:

• 1 tsp Lemon Juice
• 1 TBS Sherry
• ∼6 drops Hot Sauce

Cool the above mixture in fridge.

2) In big bowl, smash 5 Ritz Crackers, then add:

• 1 TBS Italian Bread Crumbs
• ¼ tsp dried Ginger
• ¼ tsp dried Basil
• ¼ tsp Salt
• ¼ tsp ground Black Pepper
• the equivalent of two (6-oz) cans Crabmeat, drained

3) Add fridge mixture to bowl with ∼1 heaping TBS Mayo to hold it together.
Mix thoroughly.

4) Spread on uncooked Fish, ∼6 butterflied large (8-12/lb) Shrimp, make Crab Cakes, or stuff Mushrooms.
Sprinkle with Paprika. Spray with Olive Oil.
Bake uncovered.

(This is the basic recipe we use, but we never make it the same way twice. The quality of the crabmeat, which is directly proportional to how much you spend on it, will determine if this comes out good or great.)

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Easy Fish Marinade

(South Beach Fish Kabobs)

2 TBS Olive Oil
2 TBS fresh Lime Juice
1 TBS Dijon Mustard

Mix ingredients in a shallow baking dish.

Add cubed Fish pieces. Cover. Place in fridge.
Marinate for 15 min, turning once.

Preheat broiler.
Broil about 4 inches from heat for ∼3-4 min per side.
Turn just once, brush on more Marinade before cooking second side.

(South Beach suggests Salmon, Tuna Steaks, or Swordfish Steaks. The South Beach recipe also marinades chunks of Green Bell Pepper, Red Bell Pepper, and Cherry Tomatoes and puts everything on skewers. If you skewer, put only one type of food on each skewer. That way you can cook each type of food to your liking and then throw them all together in a big serving dish.
This is also great on the BBQ.)

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Spinach-Stuffed Salmon

(South Beach)

Oven: 400° Time: 8-10 min

4 Salmon Fillets
Pinch Salt
Pinch freshly ground Black Pepper
1 pkg (10 oz) Baby Spinach, coarsely chopped
2 TBS prepared Basil Pesto
1 TBS chopped dry-packed Sun-dried Tomatoes
1 TBS Pine Nuts, roasted

Make a slit two-thirds of the way through the center of each fillet. (Don’t cut all the way through.)

Season each fillet with Salt and Pepper.

In a bowl, combine: Spinach, Pesto, Tomatoes, and Pine Nuts.
Stuff fillets with mixture.

Arrange stuffed fillets on broiler pan coated with Cooking Spray.

(Thick fillets will take more time.)
(If no Pesto, substitute dry spices. Use Basil Pesto recipe as a guide)

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Chicken & Broccoli Pizza

Weight Watchers (kid-friendly)

1 TBS low fat Mayo
1 tsp low-fat Milk
½ lb skinless, boneless Chicken Breast, cut into ½ inch strips
½ C Cornflake Crumbs
½ tsp BAM!
½ tsp Garlic Powder
¾ C part-skim Ricotta Cheese
1 (10-oz) pkg. thin crust Pizza Crust
1 (10-oz) pkg. Frozen Chopped Broccoli, thawed and patted dry
3 TBS grated Parmesan Cheese
½ C shredded part-skim Mozzarella Cheese

Preheat oven to 450°

Combine Mayo and Milk in medium bowl.
Add Chicken pieces. Toss to Coat.

Put Cornflake Crumbs, BAM!, and Garlic Powder in large zip-lock bag. Shake to mix well.
Add Chicken pieces. Shake until coated.
Place on baking sheet coated with Cooking Spray.
Bake until cooked through and browned, turning once, about 10 minutes.

Spoon Ricotta evenly onto Pizza Crust.
Top with Broccoli, Parm, Chicken, and Mozzarella.

Bake until Cheese is melted and bubbly, about 15 min.

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Turkey Garlic Meatballs

Oven: 350° Time: 20 min

2 TBS Olive Oil
½ tsp sea Salt
5 cloves Garlic, finely chopped
½ tsp fresh ground Pepper
1 LB Ground Turkey
1 ½ C fresh Spinach, chopped
1 C Panko Bread Crumbs
¼ C fresh Parsley, chopped
1 TBS Sesame Seeds
1 tsp Lemon Juice
¼ C grated Parmesan
1 Egg, scrambled

Lightly sauté Garlic in Olive Oil to soften Garlic and flavor Oil (DON’T brown or burn). Set pan aside to cool.

Chop Spinach and Parsley and put in large mixing bowl.

Add remaining ingredients to bowl, including sautéed Garlic and now-flavored Olive Oil.

Mix thoroughly, but lightly, with a fork. (Don’t use your hands. You want it light and airy, not squished and condensed.)

With a light touch, gently form into about 18 almost-golf-ball-size balls.
Place on un-greased baking sheet.

Bake for 20 minutes (or more) until meat thermometer reaches 165°

(Add to pasta dish or just sprinkle with fresh lemon juice and serve.
Goes great with alfredo sauce.)

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Sausage Lasagna Roll-ups

Oven: 375° Time: 20 min covered, 10 min uncovered
Good for freezing individual portions.

In Large Bowl mix well:

• 2 beaten Eggs
• 16 oz. Ricotta Cheese
• 2 C Italian Mix Shredded Cheese
• ½ C Parmesan Cheese
• One 10 oz. pkg. Chopped Fresh Spinach
  (or two 10-oz. pkgs. Frozen Chopped Spinach thawed & drained)

Cook, drain fat, then stir in:

• 1 lb Hot Italian Sausage Meat &
• 1 lb Breakfast Sausage Meat
  (or Sweet Italian Sausage Meat)

Cook one 16 oz. package Lasagna Noodles according to directions.

Rinse Lasagna Noodles and place on Wax Paper or Plastic Wrap (to avoid sticking).

Put ½ slice Provolone Cheese on each Noodle.
Put even amounts of Mixture on each Noodle.
Roll up each Noodle.

Paint bottom of baking dish with Marinara Sauce
(13 x 9 won’t fit them all).
Add rolled Noodles to baking dish.
Cover with Marinara Sauce.
Top with Shredded Monterey Jack Cheese.
Cover with Aluminum Foil.

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Meatloaf Burgers

Oven: 350° Time: 35 mins

Makes 12 square burgers.
Great for freezing individually.

In a Large Bowl combine:

• 2 Eggs, beaten
• 2 tsp. Lemon Juice
• 1 lb. Hot Italian Sausage Meat
• 1.5 lb. to 1.75 lb. Ground Chuck

Add to above and mix thoroughly:

• 2 C Carrots, minced
• ½ C Onion, minced
• ½ C Celery, minced
• 10 oz. Fresh Spinach, finely chopped
• ½ C Parmesan Cheese
• ¼ C Plain Breadcrumbs

Divide mixture evenly into 12 square burger patties sized to cover slatted top of broiler pan coated with Cooking Spray.

Bake at 350° for 35 mins.
Meat thermometer should reach 160° .

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Chicken Broccoli Enchiladas

Oven: 350°

• 1 Tbs. Oil
• 1 Medium Onion, chopped
• 3 Cloves Garlic, minced
• 2 C Chopped Frozen Broccoli
• 1 ½ C Enchilada Sauce
• 2 C Chopped Cooked Chicken
• 1 ½ C Shredded Monty Jack
• ½ tsp Salt
• 8 Tortillas (7-8")

Saute Oil, Onion, and Garlic until softened.
Add Broccoli and ½ C Enchilada Sauce. Cover and simmer 5 minutes.
Add Chicken, 1 C Cheese, and Salt. Cook until Cheese melts.
Spoon ½ C mixture onto each Tortilla.
Roll Tortillas and place in 9 x 13 pan.
Spoon remaining Enchilada Sauce over Tortillas
Bake 25 minutes covered with Foil.
Remove Foil. Sprinkle remaining Cheese over Tortillas.
Cook 10 more minutes (uncovered).

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Apple Crisp

Oven: 375° Time: 30 min

4 C Sliced Apples (peeled)
1 Tbs Lemon Juice
⅓ C Sifted Flour
1 C uncooked Old Fashion Quaker Oats
½ C Brown Sugar
½ tsp Salt
1 tsp Cinnamon
⅓ C melted Butter

Place Apples in greased shallow baking dish.
Sprinkle with Lemon Juice.

Combine dry ingredients.
Add Butter to dry ingredients, mixing until crumbly.

Sprinkle crumbly mixture over Apples.
Bake uncovered.

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Jan Malloy's Apple Pie

Oven: 400° Time: 35-40 min

6 C unbaked Apples
½ C Sugar
1 tsp Cinnamon
store-bought Pie Crust
Crumb Topping*

Peel, core, and cut up Apples
Combine Apples with Sugar and Cinnamon
Turn Apple mixture into Pie Crust

Sprinkle Crumb Topping* over Apple mixture

Bake

*Crumb Topping

• Mix ⅓ C Sugar and ¾ C Flour
• Cut 6 TBS Butter into Sugar/Flour mixture (using 2 knives)

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Apple Sauce

3 to 4 lbs Apples
1 C Sugar
1 tsp Cinnamon (at least)
¼ tsp Nutmeg
¼ tsp Vanilla
½ to ¾ C Water

Peel and core Apples.
Cut each Apple into about 5 vertical pieces.
Then cut each piece in half.

Place Apple pieces and remaining ingredients in a saucepan.
Simmer covered, until soft. (∼20 min)
Fold to stir. (Don't squash. It's better chunky.)

(If it's too sweet, sprinkle a little more Lemon Juice.)

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Mal's Banana Bread

Oven: 350°
Time: 1 hr. (40-45 min if split)

Blend well with electric mixer:

• 2 Eggs
• 1 C Sugar
• 1 tsp Baking Soda
• ½ cup melted Shortening (or canola oil)
  
• 1 tsp Salt
• 3 yucky Bananas

Fold in by hand:

• 1⅓ C Flour

Bake in loaf pan coated with cooking spray.

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Blueberry Buckle

Oven: 350° Time: 35 min

¼ C Butter
¾ C Sugar
1 Egg
2 C Flour
2 tsp Baking Powder
½ tsp Salt
½ C Milk
2 C Blueberries
Crumb Topping*

Cream butter; add sugar and beat until light.
Add egg and beat well.
Add sifted dry ingredients alternately with milk, beating until smooth.
Fold in berries.
Sprinkle with crumb topping.

Bake in greased 9 × 13 × 2 pan.

*Crumb Topping:
Cut together using 2 knives in a small bowl:

• ¼ C soft Butter
• ½ C Sugar
• ⅓ C Flour
• ½ tsp Cinnamon

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Chocolate Dump Cake

Oven: 350° Time: 30-35 min

Mix in a bowl:
2 C Sugar
3 C Flour
1 tsp Salt
½ C Baking Cocoa
2 tsp Baking Soda
2 Tbl Vinegar
⅔ C Vegetable Oil
2 tsp Vanilla
2 C Water

Dump into greased cake pan (13 × 9 × 2 recommended).

(Cupcakes take much less time.)

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Cream Cheese Squares

Oven: 350°

5 Tbs Margarine
⅓ C Brown Sugar
1 C Flour
¼ C Chopped Walnuts
½ C Sugar
8-oz pkg soft Cream Cheese
1 Egg
1 Tbs Milk
1 Tbs Lemon Juice
½ tsp Vanilla

Cream Margarine & Brown Sugar.
Add Flour & Nuts. Mix well.
Set aside 1 C for topping. Press remainder in bottom of 8" square pan.

Bake at 350° for 10 min

Blend Sugar & Cheese until smooth.
Add Egg, Milk, Lemon Juice, & Vanilla.
Pour over crust.
Sprinkle with remaining Topping.

Return to oven for about 25 min

Cool in fridge before cutting into small squares.

(Very rich and sinfully yummy.)

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Fruit Squares

Oven: 350° Time: 45 min

Melt & cool 2 sticks Oleo
4 Eggs
2 C Sugar
1 tsp Vanilla
3 C Flour
½ C Chopped Nuts (optional)
1 can Fruit Pie Filling
Confectionary Sugar

Beat Eggs well.
Add Sugar & Melted Oleo (MUST BE COOL)
Add Vanilla.
Add Flour, 1 cup at a time.
Add nuts.

Pour ¾ of Batter into greased 13 × 9 pan.
Spread 1 can Fruit Pie Filling. (Cherry, Pineapple, Lemon, or Apple work well.)

Add rest of Batter here and there.
Bake.

When cool, sprinkle with Confectionery Sugar.

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Gram's Spice Cookies

Oven: 350° Time: 10-12 min

¾ C Crisco
1 C Sugar
¼ C Molasses
1 Egg
2 C Flour
2 tsp Baking Soda
¼ tsp Salt
1 tsp Cinnamon
1 tsp Ginger
1 tsp Cloves

Roll in 1¼ inch balls & dip in Sugar.
Place doughballs on baking sheet
Dip fingertip pad in bowl of water and tap center of doughball to make shallow crater.
Bake.

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Hermits

Oven: 350° Time: 20-25 min

Beat until light:

• 1 C Sugar
• ½ C Oil
• 1 Egg

Sift together:

• 3 C Flour
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Salt
• 1 tsp Baking Soda

Mix together:

• ½ C Molasses
• ½ C Milk

Add flour mixture alternately with milk mixture to sugar mixture.
Beat until smooth.
Stir in 1 C Raisins.
Spread on large, greased cookie sheet.
Bake.

(These are like moist spice-cake brownies with raisins.)

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M&M Cookies

Oven: 350° Time: 8 min

3½ C sifted Flour
1 tsp Baking Soda
½ tsp Salt
1½ C (3 sticks) softened Butter or Margarine
½ C firmly packed Brown Sugar (light or dark)
2 pkg (12 ounces) M&M's
2 Eggs
2 tsp Vanilla
1 C Sugar

Sift together in a bowl:

• Flour, Baking Soda, Salt

Beat until fluffy in large 2nd bowl:

• Butter, Sugars, Eggs, Vanilla

Stir Flour mixture into Egg mixture by hand.

Stir in M&M's by hand.

Drop by rounded teaspoons ∼1" apart on greased cookie sheets.

Completely cool cookies on wire racks before storing.

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Monkey Bread

("Portagee Pick-offs")

2 loaves Frozen Bread Dough
1½ C Sugar
2 tsps Cinnamon
¼ lb melted Butter
Walnut Halves

Defrost Bread in fridge for 2 days.

Preheat oven to 200°
Break up Nuts to cover bottom of un-greased Tube Pan.

Mix Sugar & Cinnamon.
Make small meatball-sized balls with Dough.
Roll balls in melted Butter, then Sugar mixture. Drop balls in pan.

SHUT OFF OVEN.
Place pan in oven for 1½ hrs or until dough rises to top of pan.
Turn oven to 350° & bake for 35-45 min. (don’t burn it).

Remove from oven and immediately turn onto a plate.
(Make sure plate has some depth cuz butter might overflow!)

(WARNING: This is disgustingly sweet and rediculously messy to eat.)

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Nana's Chocolate Steamed Pudding

2 Squares melted unsweetened Baker's Chocolate
1 Tbs melted Butter
½ C Sugar
1 Egg
½ C Milk
1 Big C Flour
¼ tsp Salt
1 tsp Baking Powder

Mix well and pour into well-greased 1 lb Coffee Can.

Cover with Aluminum Foil.

Steam 1 hour. (Use large covered pot with wire rack or maybe metal cookie cutters on bottom to raise coffee can. Water level should not be higher than bottom of can, or evaporate completely.)

Top with Nana's Hard Sauce and Cool Whip.

Nana's Hard Sauce: Start with About:

• 1 ½ C Confectionary Sugar
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• Enough Milk (tiny bit at a time) for desired consistency

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Oatmeal Cookies

Oven: 350° Time: 12-15 min

¾ C Shortening
1 C Brown Sugar
½ C Sugar
1 Egg
¼ C Water
1 tsp Vanilla
1 C sifted Flour
1 tsp Salt
½ tsp Baking Soda
3 C Quaker Old Fashion Oats
(1 C Raisins)

Beat thoroughly in a bowl:

• Shortening
• Sugars
• Egg
• Water
• Vanilla

Sift together in 2nd bowl:

• Flour
• Salt
• Baking Soda

Mix dry ingredients into Egg mixture.

Blend in Oats (& Raisins)

Drop by teaspoons onto greased cookie sheets.

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Peanut Butter Cookies

Oven: 375° Time: 10-12 min

½ C Margarine
½ C Peanut Butter
½ C Sugar
½ C Brown Sugar
1 Egg
1 ¼ C Flour
½ tsp Baking Powder
¾ tsp Baking Soda
¼ tsp Salt

Cream Margarine, Peanut Butter, & Sugars.

Beat in Egg.

Add sifted dry ingredients.

Chill dough. Roll in Balls.

Place on greased cookie sheet.
Press with fork dipped in flour.

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Sour Cream Coffee Cake

Oven: 350° Time: 45 min

Cake Batter:

• ¼ lb Margarine
• 1 C Sugar
• 2 C Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• 2 Eggs
• ½ pint Sour Cream
• 1 tsp Vanilla

Cream Butter & Sugar.
Add Sour Cream & Vanilla.
Sift together, then add dry ingredients.
Add Eggs, one at a time.

Crumb Mixture:

• ½ C Nutmeats*
• ¼ C Light Brown Sugar
• 1 tsp Cinnamon

Grease Tube Pan & sprinkle some of Crumb Mixture on the bottom.
Add half of Cake Batter;
then sprinkle half of remaining Crumb Mixture;
then rest of Batter;
then sprinkle rest of Crumb Mixture on top.

*"Nutmeats" is an old term for chopped nuts (walnuts, pecans, almonds, etc.)

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Tomato Soup Cake

Oven: 350°
Time: 45 min – 1 hr (40 min in tube pan)

1 C Raisins
1 C Sugar
2 lrg TBS Shortening
2 Eggs
2 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Cloves
1 tsp Nutmeg
¼ tsp Salt
1 can Tomato Soup
(½ C chopped Nuts)

Soak Raisins 10 min in HOT water. Drain.

Cream Sugar & Shortening.
Add Eggs.

Sift Flour with other dry ingredients.

Stir Flour mixture into Sugar & Egg mixture.

Add Raisins, Soup, (& Nuts)

Bake in greased tube pan.

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Banana Cake

Oven: 275° Time: ∼1 hr

Mix in small bowl, set aside:

• 1 ½ C mashed, ripe Bananas
• 2 tsp Lemon Juice

Mix in medium bowl, set aside:

• 3 C Flour
• 1 ½ tsp Baking Soda
• ¼ tsp Salt

In large bowl, cream until fluffy:

• ¾ C Butter, softened
• 2 1/8 C Sugar

To large bowl:

• Add and beat, one at a time, 3 Eggs
• Stir in 2 tsp Vanilla
• Add alternately with Flour Mixture, 1 ½ C *Buttermilk
• Fold in Banana Mixture

Bake until knife comes out clean.

Remove & place directly into freezer for 45 min

Top with Cream Cheese Frosting

*Buttermilk substitute: Stir 1 ½ tsp Vinegar into 1 ½ C Milk

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Cream Cheese Frosting

Cream until smooth:

• ½ C Butter, softened
• 8 oz Cream Cheese, softened

Beat in 1 tsp Vanilla

Mix in slowly at first, then higher speed until smooth:

• 3 ½ C Confectionary Sugar

(This is great on Banana Cake.)

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Toll House Cookies
NESTLÉ® TOLL HOUSE®

Oven: 375° Time: 8.5 min

2 ¼ C All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 C (2 sticks) Butter/Margarine, softened*
¾ C Sugar
¾ C packed Brown Sugar
1 tsp Vanilla extract
2 large Eggs
2 C (12-oz pkg) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

In small bowl, combine Flour, Baking Soda, Salt.

In large mixing bowl, beat Butter/Margarine, Sugar, Brown Sugar, Vanilla until creamy.

Beat in Eggs, one at a time.

Gradually beat in Flour Mixture.

Stir in Chocolate Morsels.

Drop by rounded tablespoon onto ungreased baking sheets.
Bake 8.5 min or until golden-brown.
Cool on baking sheet for 2 min. Move to wire racks to cool completely.

Bud’s notes:

• *1/2 Butter / 1/2 Crisco
• Sift dry ingredients
• Electric mix (a lot) (but not the Chocolate Morsels)
• Small cookies

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