Cooking with the Kreitzers - Rebecca J. Kreitzer, Ph.D.

Transcription

Cooking with the
Kreitzers
A few words from the Editor.
For generations, Kreitzers have shied away from sharing recipes. Evidence of
this can be found on page 97 whereby Joe Kreitzer admits to refusing to
give a child ingredient amounts for apple crisp. Even the editor and contributors to this humble tome will admit to “accidentally” leaving out key ingredients or notes on recipes distributed in the past. We believe this is a wrong
that must be righted.
The recipes for this book were selected because they appealed either to the palate or the nostalgic memories of the creative team. As a result, you will see few
mushroom recipes and very few with fish. Most of the recipes in this book are
old family recipes, passed down for generations from both the Freeman and
Kreitzer sides of the family. Aunts and uncles from both sides of the family
were consulted in order to ensure that family classics were included.
Additionally, several recipes in this book have been adopted from visitors at the
cabin on Pokegama Lake. A list of recipes from family friends can be found following the table of contents.
2
Table of Contents
Vegetarian entrées and appetizers (or easily adaptable recipes) marked with an asterisk.
BREAD
8
Nana’s Bran Muffins
21
Basic Bread Dough
9
Cheddar and Herb Bubble Bread
21
Cinnamon Rolls
10
Emily’s Pumpkin Bread
22
Caramel Rolls
11
Whole Wheat Buns
22
Orange Rolls
11
Swedish Pancakes
22
Potica
12
Swedish Corn Bread
22
Bear Claws
12
Grandma Tillie’s Clover Leaf Dinner Rolls
23
Berry Kolaches
13
Grandma Mary’s Apple Bread
23
Nana’s Doughnuts
13
Grandma Kreitzer’s Doughnuts
14
EGGS
24
Tillie’s Raised Doughnuts
14
Joe’s Egg Bake
25
New Orleans Doughnuts (Beignets)
14
Croutz a la Laurens
25
Apple Cider Doughnuts
14
Lynn’s Egg Bake
25
Jane Clare’s Muffins
15
Sausage, Egg and Green Chili Gratin
26
Crescent Rolls
15
Yorkshire Pudding
15
APPETIZERS
27
Joe’s Whole Wheat Bread
16
Famous Chip Dip
28
French Bread
16
Corn and Bean Salsa*
28
Italian Bread
17
Stacey’s Queso Blanco*
28
Vegan Scones
17
Stacey’s Mexican Egg Rolls*
29
Katie’s Scones
17
Mexican Layer Dip*
29
Nancy’s White Bread
18
Stacey’s Spinach Artichoke Dip*
30
Nana’s Ginger Bread
18
Mexican Hors D’Oeuvres*
30
Mother’s Brown Bread
18
Cheese Sausage Puffs
30
Monkey Bread
19
Crescent Chicken
31
Nana’s Orange Bread
19
Chicken Wontons
31
Banana Bread
19
Vegetarian Wontons*
32
English Muffins
20
Cream Cheese and Jalapeño Wontons*
32
Puri
20
Pizza Monkey Bread*
33
English Muffin Bread
20
Basil Flatbread*
33
3
Sesame Wonton Crackers*
33
Cocktail Meatballs
46
Cheese Straws *
34
Italian Chicken Marinade
47
Roasted Red Pepper Dip*
34
Beef Marinade
47
Fresh Salsa*
35
Joe’s Barbeque Hamburgers (Sloppy Joes)
47
Roasted Red Pepper Hummus*
35
Jean’s Ribs
47
Lloyd’s French Onion Dip*
35
Beef Stroganoff
48
Katie Beadnell’s Bean Dip*
36
Spicy Turkey Burgers
48
Sweet and Sour Water Chestnuts
36
Goosh Burgers
49
Pesto Vegetable Dip*
36
Loree’s Barbeque Spare Ribs
49
Lynn’s Chip Dip*
37
Nancy’s Meat Marinade
49
Deep Fried Cauliflower*
37
Pulled Pork
49
Tom Yum Chicken
50
SALAD
38
Tabbouleh*
39
SALMON
51
Chicken Salad
39
Cedar Planked with Thyme
52
Kelley’s Tiny Bean Salad*
40
Cedar Planked with Ginger
52
O’Reilly’s Potato Salad*
40
Salmon Rub
52
Mandarin Orange Salad*
40
Southwestern Salad*
41
VEGETABLES
53
(Steak) Mushroom Salad*
41
Vegetables and Balsamic*
54
Wild Rice and Cranberry*
42
Potato Basil Puree*
54
Wild Rice and Chicken
42
Root Beer Carrots*
55
Pasta Salad*
42
Aloo Gobi*
55
Roasted Carrots*
55
MEAT
43
Bean Hole Beans*
56
Herbed Pork Roast
44
Bonny’s Baked Beans
57
Tomato Beef Curry
44
Michelle’s Boffo Beans
57
Joe’s Hamburgers
44
Sue’s Refrigerator Mashed Potatoes*
57
Lloyd's Swedish Meatballs
45
Red Pepper and Asparagus*
57
Chicken Pulao
45
Garlic Green Beans*
58
Peppered Roast Tenderloin
46
Italian Beans*
58
Shredded Beef
46
Curried Collard Greens*
59
4
Emily’s “Good/Green” Cheesy Potatoes*
59
Beef Stew a.k.a. Brown Soup
75
Powderhorn Potatoes*
59
Vegetable Soup a.k.a. Baby Food Soup
75
Minestrone Soup
76
RICE AND PASTA
60
Creole Bean Soup
76
Mary Jo’s Updated Spanish Rice*
61
Roasted Butternut Squash Soup*
76
Baked Mostaccioli
61
Chicken Tortilla Soup
77
Spanish Noodles
62
Potato Soup*
77
Hungarian Goulash
62
SAUCES
78
Creamy Alfredo
79
Pesto
79
Lloyd’s Marinara
79
LEAN CUISINE
63
REGIONS OF THE WORLD HOTDISH
64
Indian Curry Wild Rice*
65
Mexican Chicken*
65
COOKIES AND BARS
80
Spanish Rice*
66
Chocolate Chip Cookies
81
Freeman Family Traditions
66
Chocolate Drop Cookies
82
Mexican Lasagna
67
Rachel’s Chocolate Chip Cookies
82
South Dakota Chicken, Broccoli and Rice
67
Nancy’s Brownies
82
Chinese Chow Mein
67
Nana’s Oatmeal Date Cookies
83
Irish Potato and Ham
68
Cry Babies
83
Swedish Pepparkakor
83
DAVID’S SANDWICHES
69
Beelah’s Chocolate Cookies
83
Mustard and Cheese Sandwich
70
Peanut Butter Blossoms
83
Prego Toast
70
Martha’s Gingerbread Cookies
84
Pumpkin Cookies with Brown Butter Icing
84
SOUP
71
Cocoa Chocolate Chip Cookies
85
Jim Geppert’s Traditional Chili
72
Orange Butter Cookies
85
Roasted Red Pepper Soup with Pesto*
72
Vicki’s Sugar Cookies
86
White Chicken Chili*
73
Ethyl’s Sugar Cookies
86
Chicken Wild Rice Soup
73
Tillie’s Sugar Cookies
86
Taco Soup
74
Mary Jo’s Sugar Cookies
87
Irish Stew
74
Snickerdoodles
87
Roasted Red Pepper Soup with Garlic*
74
Spritz
88
5
Grandma Mary’s Monster Cookies
88
Michelle’s Fruit Pies
105
Calorie Balls
88
Rebecca’s Fruit Tarts with Custard
106
Sophie’s Svenska Cookies (Swedish Wafers) 89
Strawberry Tarts with Cream Cheese
107
Frozen Lemon Dessert
89
Flag Cake
108
Peanut Butter Chews
89
Molasses Sugar Cookies
90
CANDY
109
Fairy Drops (Pressed Sugar Cookies)
90
Caramel Corn
110
Shortbread
91
Fruit Sorbet
110
Chocolate Toffee Bars
91
Almond Crisp
111
Red Hots (Cinnamon Jumbles)
92
Caramels
111
Snicker Bars
92
Mary Frances’s Candy Store Fudge
112
Congo Bars
92
Grandma Schellinger’s Chocolate Turtles
112
Peanut Butter Cups
93
Grandma Schellinger’s Peanut Brittle
112
Grandma Mary’s Raisin Bars
94
Hot Fudge Syrup
113
Caramel Bars
94
Never Fail Popcorn Balls
113
Raspberry Dessert
94
Grandma Schellinger’s English Toffee
113
CAKES, PIES, and TARTS
95
DRINKS
114
Joe’s Apple Crisp
96
Kreitzer-Ade
115
Mary O’Connor’s Apple Crisp
97
Mojitos
115
Nancy Freeman’s Apple Crisp
97
Apricot Brandy Slush
115
Five Minute Chocolate Cake
98
Tom and Jerry Batter
116
Strawberry Shortcake
98
Grandpa Jack’s Black Fig Wine
116
Rhubarb Crunch
98
Hot Buttered Rum
116
Rebecca’s Fruit Coffee Cakes
99
Iced Coffee and Baileys
117
Lemon Blueberry Coffee Cake
99
Tom and Mary Jo’s Mimosas
117
Steamed Chocolate Pudding
100
Bob’s Margaritas
117
Cheese Cake with Graham Cracker Crust
100
Rebecca’s Flourless Chocolate Cake
101
TIPS AND TECHNIQUES
118
Chocolate Turtle Cake
102
Nana’s Never Fail Devil’s Food Cake
102
CREATIVE TEAM BIOS
119
Carrot Ginger Cake
103
Kate’s Fruit Pies
104
TESTIMONIALS
120
6
Tastes of Pokegama
A collection of recipes from annual guests of the cabin on Pokegama Lake, as well
as a listing of Kreitzer dishes that are frequently made in their presence.
Jane Clare’s Muffins
Joe’s Hamburgers
Kate’s Scones
Italian Chicken
Rebecca’s Coffee Cakes
Monkey Bread
Joe’s Barbeque Hamburgers
Michelle’s Fruit Pies
Pulled Pork
Rebecca’s Fruit Tarts
Rebecca’s Cheese and Herb Bread
Cedar Planked Salmon
Flag Cake
Joe’s Egg Bake
Bean Hole Beans
Fruit Sorbet
Lynn’s Egg Bake
Italian Beans
Kreitzer-Ade
Corn and Bean Salsa
Powderhorn Potatoes
Mojitos
Stacey’s Queso Blanco
Mimosas
Lynn’s Chip Dip
Bob’s Margaritas
Deep Fried Cauliflower
Pesto
Pasta Salad
Kreitzer’s Chocolate Chip Cookies
7
Breads
8
Note from the Editor: Whole wheat flour is more thirsty than white flour. Most of
these recipes are written with using white flour in mind. If you want to use whole
wheat flour (or a mix of wheat and white), make sure you add additional liquid (it
can be twice the regular amount or more and is dependent on the brand of flour you
use). A few of the recipes list modifications but most do not.
Basic Bread Dough Recipe
1/2 cup of sugar
1 package of dry yeast
2 cups of warm milk (105 – 115 degrees)
6 cups of flour (approximate)
1/2 cup melted shortening (butter have some…haha)
2 teaspoons of salt
3 eggs, beaten
About this recipe … This recipe is very versatile.
It can be used to make rolls (caramel, cinnamon,
orange), breads (potica, cinnamon swirl bread) and
pastries (such as bear claws and kolaches).
Mixing the Dough:
Begin with a mimosa. This recipe takes a long time, and it is best to stay hydrated.
Slowly heat milk (do not heat the milk quickly or it will burn). This step may take up to twenty
minutes. Add the butter to the warm milk, so that it melts. Make sure that the milk isn’t too
hot—otherwise you might end up with scrambled eggs (ew!).
Put the milk and butter mixture into a Large Bread Bowl (pictured, upper right corner) and
add sugar.
Whisk eggs in separate bowl and add to the mixture. Add salt, yeast and 2 cups of flour and
stir first using a spoon (preferably one with a hole in the middle) and then with a whisk to
break up clumps.
Place 4 cups of flour on large counter space. Form the
flour in a ring, using small piles of flour to keep track
of how many cups have been poured. Once all flour is
on the table, reform flower to be a solid ring.
Pour the contents of the bowl onto the table, into the
middle of the ring.
Mix together ingredients and knead dough for 5-10
minutes, adding flour as needed.
(These pictures show a quadrupled recipe).
9
If your mixture looks like the image to the left,
then Katie added too much milk. Add flour until
it becomes the proper consistency.
If it does not look like a smooth dough ball, rather
lots of pieces stuck together – this is an indication
that you have not worked with the dough enough
yet. Continue to work the dough until it looks
smoother. The dough ball should be firm, elastic,
but not sticky.
Spray Pam or spray on oil on a clean portion of
the table. Place the dough ball on top of the sprayed area, spray the dough ball itself,
and cover the sprayed dough ball with a towel to rise. It will take approximately 1-1.5
hours for the dough to rise – it should double in size.
Troubleshooting
If the dough is too watery:

This is typically a result of adding too much milk in the
beginning. Solution – add additional flour.

Note: If you add additional milk, you may make “super
dough” that will rise like crazy. Not advised.
Yeast Preparation:

If you add the yeast while the dough bowl mix is still warm, you will begin the
yeast propagation process sooner which will result in faster growth - larger expansion of the dough during the rising process.

If you add the yeast while the dough bowl is cool – or if you forget to add the yeast
all together in the dough bowl and add the yeast after dumping the dough bowl
contents into the flour circle – the yeast may grow slower, which will result in less
expansion during the dough rising period. If this is the case, you may need to allow
additional “Rising Time.”
Cinnamon Rolls
Break off piece of risen Basic Bread Dough (approximately double softball size) and roll into a rectangle about 16 inches deep
(and however many inches long it takes). The dough should be
about 1/4 inch thick.
Brush the dough with melted butter and cover with cinnamon,
nuts or other filling. Roll the dough into a rope and cut into
10
segments approximately one inch long.
Place dough segments into a greased 9x13 pan. Allow the
dough to rise again until about double in size.
Bake for 22-25 minutes at 350 degrees, until rolls are a
golden brown.
1/2 cup of butter
Caramel Rolls
1 cup brown sugar
Melt butter, sugar and syrup over medium heat in medium
saucepan until rolling boil, stirring constantly. Pour onto
greased 9x13 pan.
2 tablespoons dark corn syrup
Follow the directions for Cinnamon Rolls and place the dough
segments directly on top of the caramel in the prepared pan.
Bake for 22-25 minutes at 350 degrees, until rolls are a golden
brown.
Filling
Glaze
3/4 cup sugar
2 tablespoons melted butter
6 tablespoons melted butter 1/4 cup orange juice
6 tablespoons grated orange 2 cups powdered sugar
Orange Rolls
Prepare and roll dough according to Cinnamon Rolls recipe, brush dough with melted butter. Mix ingredients in
small bowl and spoon onto rolled dough. Roll dough and
cut into 1 inch segments. Place segments into greased
9x13 pan or into muffin tins.
Bake for 22-25 minutes at 350 degrees, until rolls are a
golden brown.
Mix butter, juice and sugar to make the glaze. After
rolls have cooled, lightly glaze.
11
Note from the Editor: Mary Jo
prefers muffin tins because that
is how Grandma Mary did it—
but Joe isn’t convinced that
method is better.
Potica (or Cinnamon Bread)
Whipping cream (1/2 pint)
Several cups of ground walnuts
Butter
Break off piece of Basic Bread Dough, about 1.5 size of
Cinnamon
softball. Roll dough as thin as possible (should be nearly translucent). Make a rectangle approximately 8
inches wide and as long as possible.
Brush dough with butter, whipped creamed (thickened
by whipping for several minutes), cinnamon and
ground walnuts. To make Cinnamon Bread, follow the
same directions, but omit the walnuts and add raisins
if desired. Roll up dough and place into greased bread
pan. Allow dough to rise until about double in size.
Bake at 350 degrees for
about 40 minutes, or until
“hollow” sounding when
tapped and light brown in
color.
Bear Claws
Roll Basic Bread Dough to about 1/4 inch thick. Cut into
large rectangles. Brush with butter and coat with a sugar
and cinnamon mixture.
Next fold in each side of the rectangle and cut down the middle seam so that each rectangle is now two pastries folded
over.
Place on a baking sheet and, using a scissors, make several
cuts about 1 inch deep. Spread the cuts out making the pastry more “U” shaped.
Bake at 350 degrees for about 20 minutes, or until golden
brown.
12
Berry Kolaches
Roll Basic Bread Dough to about 1/4 inch thick. Cut into large squares (if they are too
small, they will open when baked). Spoon about 1 tablespoon of marmalade or jam in
middle. The Hell’s Kitchen Orange Marmalade is a favorite!
Fold up sides and pinch closed. Use a water-dipped finger to seal it closed. Let the dough
rise and re-seal before baking.
Bake at 350 degrees for 20 minutes, or until golden brown.
3 eggs
1 1/2 cups sugar
6 tablespoons butter, melted
1 teaspoon baking soda
1 teaspoon water
2 teaspoons vanilla
Nana’s Doughnuts
Beat eggs. Add sugar, then butter. Dissolve soda in cold water. Add remaining
ingredients.
5 cups flour
The amount of flour needed may vary.
Doughnuts should be soft, but firm
enough to handle. Let stand 15 minutes.
1/2 teaspoon nutmeg
Roll out, cut and fry.
1 cup buttermilk
Decorate and top as desired!
Note from the Editor:
One of her specialties, Nana would make
these on the patio in Grand Rapids. They
were quite popular; all of the Freeman kids
loved them.
13
Grandma Kreitzer’s
Doughnuts
Mix ingredients to form dough. Roll out on floured surface and cut into shape. Fry in hot oil.
1 1/4 cups warm milk
2 cups flour
1 package yeast
1 tablespoon + 1/2 cup sugar
3 tablespoons butter, melted
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 egg
2 cups flour
1 heaping cup sugar
3 large or 4 small eggs
1 cup thick sour cream
1 scant teaspoon soda in a little water
4 level teaspoons baking powder
1 teaspoon nutmeg
Vanilla
1 teaspoon salt
Tillie’s Raised Doughnuts
Mix flour, milk, yeast, 1 tablespoon sugar; rise for 60 minutes.
Add remaining ingredients; rise 60 minutes. Shape; raise 30
minutes.
Deep fry, risen side down first.
New Orleans Doughnuts—Beignets
Dissolve yeast in water. Add sugar, eggs, salt and milk. Add four
cups of flour, then shortening, then remaining flour. Chill overnight.
Roll out and cut into 1 1/2 inch squares and fry in hot oil. Dust with
powdered sugar before serving.
1 cup apple cider
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) soft butter
1 cup granulated sugar
2 eggs
1/2 cup buttermilk
Shortening or vegetable oil for frying
1 cup sugar
2 teaspoons cinnamon
1 package dry yeast
1/2 cup sugar
2 eggs
7 cups flour
1 teaspoon salt
1 1/2 cups warm water
1 cup evaporated milk
1/4 cup soft butter
Apple Cider Doughnuts
In saucepan over medium heat, reduce apple cider to about 1/4 cup by simmering for 20-30 minutes. Set aside to cool. In large bowl, whisk together
flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
Add butter and sugar to stand mixer fitted with paddle attachment.
Cream on medium speed until the mixture is smooth and fluffy, about 3
minutes. Add eggs, 1 at a time, continuing to mix until eggs are completely incorporated. Reduce speed to low and gradually drizzle in reduced apple cider and buttermilk, mixing just until combined, about 1 minute. Add
flour mixture and mix until the dough just comes together.
Line baking sheets with parchment paper and sprinkle generously with
flour. Turn dough onto one sheet and sprinkle the top with flour. Flatten
dough to even 1/2-inch thickness with hands or rolling pin.
Transfer dough to the freezer until slightly hardened, about 20 minutes. Cut doughnut shapes and holes. Place
cut doughnuts and doughnut holes onto parchment lined pan and refrigerate for 20 to 30 minutes.
Carefully add doughnuts to oil (350 degrees) a few at a time, being careful not to crowd pan. Fry until golden
brown, about 60 seconds. Turn doughnuts over and fry until second side is golden, 30 to 60 seconds longer. Drain
fried doughnuts on paper towels. Dip top of the warm doughnuts in cinnamon sugar and serve immediately.
14
Jane Clare Joyner ’s Muffins
Set out butter the evening prior so it is soft.
Cream butter and sugar. Add milk and egg. If using whole
wheat flour (or a mix of flour types), you may need an additional 1/2 cup or more of milk. Add the remaining ingredients.
Bake at 375 degrees for 20-25 minutes.
1 cup sugar
4 tablespoons butter 1 egg
1/2 cup milk
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup brown sugar
1 cup fresh fruit
2 tablespoons flour
Cinnamon Muffin Filling
Mix sugar, flour, cinnamon and melted butter. Use above recipe and
spoon in layer of filling in middle and on top of muffin.
Crescent Rolls
1 cup milk
3/4 cup butter
1/4 cup sugar
1/2 teaspoon salt
1 package dry yeast
1/4 cup warm water
4 cups unbleached flour
2 eggs (room temperature)
2 tablespoons butter
Heat milk, butter, sugar and salt. Cool slightly. Dissolve
yeast in warm water. Beat lukewarm milk mixture into
yeast.
Add 2 cups flour and beat. Beat in eggs and 1 3/4 cups flour.
Let rise until double. Punch down and knead.
Roll out dough. Make crescents and rise on sheet for one
hour. Bake at 400 degrees for 10-12 minutes.
Yorkshire Pudding
[Note from the Editor: This is a British recipe, so I am keeping the
original language because I find it amusing. It isn’t that I suddenly have odd grammar and pretentious spelling.]
Mix flour and salt in basin, make a hallow in the centre and
drop in eggs. Stir with a wooden spoon and add liquid gradually, until all the flour is worked in. Beat well and add remaining liquid.
Heat oven to 450 degrees. Heat oil or lard in shallow tin
patty tins (about 1/2 teaspoon each tin). Place in oven until
haze appears.
Pour all the batter into the tin, or almost fill patty tins.
Bake for about 30 minutes for a large pudding or 20
minutes for small ones. Serves 12.
15
1 cup plain flour
Pinch salt
2 medium eggs
1/2 pint milk
6 teaspoons lard
Joe’s Whole Wheat Bread
1 packet quick rise yeast
Mix packet of quick rise yeast with 1/4 cup warm water.
1/4 cup warm water
Combine 2 1/2 cups warm water with sugar, butter and
salt. Add wheat flour, then yeast mixture, then unbleached flour.
Knead for several minutes, adding water if dry. Dough
should be stretchy, and should not break when pulled.
1/2 cup brown sugar
1/4 cup butter, softened
1 tablespoon salt
Set dough on greased counter, 3 cups whole wheat flour
cover and let rise until double 5 cups unbleached flour
(about one hour).
Break dough into two parts, put in greased pans and bake
for 45 minutes in a 375 degree oven.
Note from the Editor: Joe usually quadruples this recipe.
French Bread
1 package of yeast
Mix packet of yeast with 1 1/2 cups cold water.
Combine sugar, salt and butter. Add to yeast mixture. Add
in flour, 1/2 cup at a time. Let dough rise until double.
1 tablespoon sugar
Form dough into three loaves and place on greased pan with
cornmeal. Let rise a second time. Brush top with butter and
slash with knife.
1 tablespoon butter
Bake at 375 degrees for 25-30 minutes. While bread is still
hot, brush bread with softened butter.
16
1 1/2 teaspoons salt
4 1/4 cups flour
Cornmeal
3 packages yeast
Italian Bread
2 tablespoons sugar
4 cups warm water
2 tablespoons salt
10-12 cups flour
Combine ingredients to make dough. Shape into baguettes.
Place on a lightly greased pan sprinkled with corn flour. Make
deep diagonal cuts on the loaves.
2 tablespoons softened butter Optional: Let dough rise until doubled in size. This will result
Cornflour (for sprinkling)
in a lighter loaf.
Place in cold oven and bake at 400 degrees for 35 minutes. When done, remove to a cooling rack.
Brush with softened butter or margarine (such as Parkay!) to give crust a golden color.
3 cups flour
Vegan Scones
2 cups sugar
Mix dry ingredients. Add 3 cups water/juice from fruit into a
depression in the middle of the rest of the ingredients. Add
1/3 cup oil (canola or veggie). Add 3 cups of fruit, stirring in
the bottom and then the sides. Add more water if necessary.
1/4 cup baking soda
Bake 12 scones for 5-8 min at 325 degrees.
3 cups fruit
2 cups flour
1/4 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and
cut into pieces
1/2 - 3/4 cup of fruit, chocolate, cinnamon
chips, or nuts (or combo)
1 teaspoon pure vanilla extract (or more!
Especially w peach scones)
2/3 - 3/4 cup buttermilk
Raw sugar to sprinkle on top
2 teaspoons salt
3 cups fruit juice or water
1/3 cup oil (canola or veggie)
Kate’s Scones
Preheat oven to 400 degrees and place rack in middle of
oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking
powder, baking soda and salt. Cut in the butter. Stir in the
fruit (or chips and nuts). In a small measuring cup whisk
together the buttermilk and vanilla extract and then add to
the flour mixture. Stir just until the dough comes together
(add more buttermilk or flour as necessary). Do not over
mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle
that is about 7 inches round and about 1 1/2 inches thick.
Cut this circle in half, then cut each half into 4 pie-shaped
wedges (triangles). Place the scones on the baking
sheet. Brush the tops of the scones with a little milk. Sprinkle with raw sugar.
Bake for about 15 to 20 minutes or until golden brown and
a toothpick inserted in the middle comes out clean. Remove
from oven and place on a wire rack to cool. Makes 8 scones.
Note from the Editor: Raspberry, Blueberry, Peach Vanilla, Blackberry Peach, Cinnamon Chip, Chocolate Chip, Cranberry Walnut and Apple Cinnamon are favorite varieties of the authors.
17
Three Generations of Freeman Family Breads
Nancy’s White Bread
Mix ingredients and put into 12 small, greased pans. Bake at 375 degrees for 22 minutes.
6 cups lukewarm water
3 packages yeast
1 1/2 cups sugar
6 eggs
18 cups flour
For cinnamon bread, roll out, layer with a cinnamon/sugar mixture,
roll up and place in greased pan. Sprinkle top with cinnamon sugar mixture before baking.
Note from the Editor: This is a HUGE recipe. You may want to make only 1/3 of it.
Nana’s Ginger Bread
Mix dry ingredients in bowl. Add hot water. Drop in egg
and beat.
Bake at 325 degrees for 40 minutes on greased or parchment lined cooking sheet.
2 1/4 cups flour
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter
1 egg
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon cocoa
Mother’s Brown Bread
Combine ingredients and bake for one
hour at 350 degrees. Makes two big
loaves or 4 medium loaves.
4 cups buttermilk
2 cups brown sugar
4 teaspoons baking soda
1 1/3 teaspoon salt
If you don’t have graham flour, you can
1 1/3 cups white flour
substitute: one cup of graham flour is
approximately equivalent to 84 g (~2/3 4 cups graham flour
cup) white flour, 15 g (slightly less than
1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.
Note from the Editor: The “mother” referred to in this recipe is Nana’s mother, the greatgreat grandmother of the editor.
18
Monkey Bread
Preheat oven to 350 degrees. In small saucepan
melt sugar, butter and vanilla.
Put cinnamon and sugar in plastic bag. Quarter
biscuits and shake in bag a few at a time so that
they are covered. Put biscuit pieces into greased
bunt pan.
Pour melted caramel over biscuits. Bake for 25 35 minutes. Immediately turn pan over onto
cooling rack (wax paper underneath) to allow
caramel to drop down side of bread.
2 1/2 teaspoons cinnamon
Note from the Editor: Good recipe for kids to make!
1 cup brown sugar
1 cup sugar
3 tubes Pillsbury buttermilk biscuits
1 stick butter
1 tablespoon vanilla
Grate orange rind and put in saucepan with
enough water to cover, about a cup or so.
Cook till tender. Add sugar and cook untilit
is a thick syrup. Cool.
2 large oranges
1 cup milk
1 teaspoon salt
1 egg
1 tablespoon butter, melted
3 cups flour
1 1/2 cups sugar
Add to the cooled syrup beaten egg, milk and
butter. Add dry ingredients. Put in greased
small loaf pans.
Bake for 45 minutes in 350 degree oven.
Banana Bread
1/2 cup butter
Mix ingredients and
bake in small loaf pans
at 350 degrees for an
hour.
2 eggs
1 cup sugar
8 tablespoons cold water
3 very ripe bananas
1 teaspoon soda
1 teaspoon powder
2 1/2 cups flour
19
English Muffins
Soften yeast in 1/2 cup warm water. Combine
milk, sugar, salt and shortening. (If using
whole wheat flour or a mix of flours, you may
need up to an additional 1 1/2 cups of milk.
Go by how it looks.) Cool to lukewarm. Add 2
cups flour then yeast, then enough remaining
flour to produce dough (moderately stiff).
Knead well, let rise in greased bowl until double (1 1/4 hours). Punch down, rest 10
minutes.
Roll on floured surface until 1/2 inch thick.
Cut with 2 inch cutter. Let rise until very
light (1 1/2 hours). Bake on top of range on
medium hot griddle (greased). Turn frequently
until done, 20-30 minutes. Makes 24.
1 package of yeast
1 1/2 cups scalded milk
2 tablespoons sugar 2 teaspoons salt
1/4 cup shortening
5 3/4—6 cups flour
Puri
English Muffin Bread
Sift dough and mix with enough water to
make the dough elastic and not sticky.
Let sit. Roll into balls and flatten into
circles. Deep fry in oil until they puff.
Drain on a paper towel.
Heat liquids. When cool, add other things.
Makes 2.
Bake at 400
degrees for 25
minutes.
Place dough into 2 pans 8x4 greased pans
that are coated with cornmeal.
4-5 cups wheat flour
2 teaspoons oil
water
2 packages yeast
6 cups flour
1 tablespoon sugar
2 teaspoons salt
2 cups milk, scalded
1/2 cup water, heated with the milk
20
Nana’s Bran
Muffins
1 egg
1 cup skim milk
1/4 cup oil
Cream butter and sugar. Add
milk and egg. Add the rest.
1 cup flour
Bake at 400 degrees for 25
minutes.
3 tablespoons sugar
1 cup whole bran cereal
1 tablespoon baking powder
Rebecca’s Cheddar and Herb Bubble Bread
Combine 1 cup of flour and the yeast and set aside. In a saucepan, warm milk, 1 tablespoon of butter and
the salt until 120-130 degrees. Pour milk mixture into flour mixture and beat for 2 minutes on high speed.
Scrape the side of the bowl as necessary. Add the cheese and slowly add
1 tablespoon butter
the flour until the dough forms a ball. You might not need all 3 cups.
1 cup milk
2 1/4 teaspoons yeast
1/2 teaspoon salt
2 1/2 - 3 cups all purpose flour
1 1/2 cups grated cheddar
cheese---extra sharp is best!
Knead for 6-8 minutes until smooth and elastic. Place dough in an oiled
bowl, cover and let rise for an hour or until doubled. Preheat oven to 375
degrees.
Turn dough out onto an oiled counter and pat into a rectangle approximately 6x8 inches. Using a sharp knife (or pizza wheel!) cut into about 48
squares. Let rest while you melt the rest of the butter and combine with oregano.
Carefully shape each portion of dough into a small ball taking
care to stretch the ends under to form a smooth taut surface.
Roll each ball in the butter and place in an oiled 1 1/2 quart casserole. You will want to stack them smooth sides up. Cover and
let rise until double, about 30-40 minutes.
Bake for 35-40 minutes or until golden brown. Cover with foil
the last few minutes if you find it browning too quickly. If you
tap the underside, it should sound hollow. The bread should
slide out from the dish neatly and easily.
21
Emily’s Pumpkin Bread
Mix sugar and oil; beat in eggs and
next 9 ingredients. Boil water, let cool
and add to mixture. Put in 4 greased
loaf pans.
Bake at 350 degrees for 1 hour.
Note from the Editor: This is the one of two recipes Emily can
make on her own! Her other specialty is Good/Gross Cheesy
Potatoes (see page 59).
2 cups water, boiling
1 cup oatmeal
1 ounce yeast
1/4 cup water
1/2 cup molasses
1 tablespoon salt
3 cups white flour
2 cups whole wheat flour
3 cups white sugar
1 cup cooking oil
4 eggs
2 cups pumpkin (about a can)
1/2 teaspoon baking powder
2 teaspoons salt
4 teaspoons pumpkin pie spice
3 1/2 cups flour
2/3 cup boiling water
Whole Wheat Buns
Combine hot water with oatmeal and let
sit until cool. Combine cooled oatmeal
with yeast/water mix. Combine boiling
water with oatmeal, then let sit 1 hour.
Knead in flour and let raise. Shape on
greased pan and let raise. Bake at 350 degrees for 20-30 minutes.
Swedish Pancakes
Place butter in 10 inch ovenproof skillet. Put in 400 degrees for 3-5
minutes to melt butter.
In bowl, whisk eggs, add flour, milk, salt, and beat until smooth. Immediately pour into skillet. Bake 25 minutes or until puffy and brown.
Serve with powdered sugar, whipped cream and fresh fruit. An option is
to serve with lemon juice and powdered sugar.
2 tablespoons butter 2-3 eggs
1/2 cup flour
1/4 teaspoon salt
1/2 cup milk 3 cups flour
Swedish Corn Bread
Preheat oven to 400 degrees. Butter 13x9x2-inch glass baking
dish. Beat sugar and butter in large bowl until blended. Add
eggs and beat until well blended. Beat in water and cornmeal. In
a separate bowl sift together the flour, baking powder, and salt.
Add dry mixture to cornmeal mixture and stir until just blended.
Transfer batter to prepared pan. Bake until bread is golden
brown and tester inserted into center comes out clean, about 30
to 35 minutes. Transfer dish to rack and cool cornbread slightly.
Serve warm or at room temperature. (Can be prepared one day
ahead. Cool bread completely, then cover with foil and store at
room temperature.) Serves 12.
22
1 1/2 cups sugar
1/2 cup soft unsalted butter
3 large eggs
2 cups water
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon salt
Grandma Tillie’s Clover Leaf Dinner Rolls
Scald the milk. Add shortening and butter to scalded milk while milk is warm. This melts the shortening and butter. Let cool.
While scalding the milk get the yeast started. Place ¼ cup
warm water in a bowl. Add sugar, then yeast. Stir until all
yeast is wet. Set aside to rise.
Place all dry ingredients in a large mixing bowl. Stir well to
mix up ingredients.
Add one egg to the dry ingredients and mix. Add the yeast
and the milk mixture and mix. After the ingredients are well
mixed, turn out dough onto a lightly floured surface. Knead
dough, adding little bits of flour if dough is too sticky.
1 cup milk
2 tablespoons shortening (Crisco)
1 package yeast
1/4 cup warm water
1/4 teaspoon sugar
3 1/2 cups flour
When the dough has been kneaded, form into a ball and place 4 tablespoons sugar
in a bowl that has been lightly greased with Crisco. Cover the
dough with a cloth and allow it to rise in a warm place for 2
hours.
1 egg
After the first rise, punch-down the dough. Lightly grease a
Crisco for greasing pans etc.
muffin pan with Crisco. Then, lightly grease your hands to
work with the
dough. Shape the individual balls of dough, wrapping edges
around your index finger, making a smooth top, regreasing
your finger after each ball. Place three balls in the muffin
cup, smooth side up.
Cover with the same cloth, let rise for 1 1/2 hours.
Preheat the oven to 375 degrees. Bake for 10 minutes or until golden brown. Remove from the pan and place on a cooling rack. Lightly rub butter on top of the rolls. Makes one
dozen.
Grandma Mary’s Apple Bread
Cream sugar and shortening. Add eggs, flour, apples, buttermilk, soda, vanilla, salt and orange
juice. Pour into two greased bread pans and sprinkle with mixed toppings.
For the bread:
For the topping:
1 cup sugar
1/2 cup shortening
2 tablespoons sugar
2 cups flour
1 cup raw apple
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon orange juice
2 tablespoons buttermilk
2 eggs
1/2 teaspoon salt
23
Eggs
24
Joe’s Egg Bake
12 eggs
1 pound sausage—spicy is a must!
1 pound Velveeta cheese
8 ounces cream cheese
Grease pan. Add beaten eggs, cubed cheese
and sausage. Mix well.
Bake at 400 degrees for 30 minutes. Stir
every 5-10 minutes so that the cheese and
eggs are thoroughly mixed. Assume 2-3
eggs per person.
Croutz a la Laurens
2—3 loaves or 14 slices French bread
Sauté the bread in butter, but do not brown.
Mix the eggs, bacon and cheese; pour over
bread.
12 eggs, beaten vigorously
Bake 400 degrees for 10 minutes.
1 cup grated Swiss cheese
10 slices bacon, cut up and fried
Serve with syrups, jellies or jams.
Lynn’s Egg Bake
Layer 1/2 in this order; rice, Rice Krispies, sausage mixture and cheese. Layer again.
Mix together and pour over top eggs and soup.
Bake uncovered 60 minutes at 350. Serves 8-12.
(Can be made ahead and frozen. Thaw before
baking.)
1 package Jimmy Dean Sausage Regular
1 package Jimmy Dean Sausage Hot
1 large onion
4 cups Rice Rrispies
1 cup cooked white rice
1 pound shredded cheddar cheese
5 beaten eggs
2 cans cream of celery soup
25
Sausage, Egg and Green Chili Gratin
Cook the sausage, add sage, thyme, onions, chilies, jalapeño and red pepper. Sauté 3-5 minutes, then
cool. Blend in the Monterey Jack cheese.
In a small saucepan, melt butter. Sprinkle in flour. Slowly add the milk until a sauce is achieved. Remove from heat and add the egg yolks. Sprinkle in the Parmesan cheese and season to taste with salt
and pepper. Whisk until cheese is melted. Pour into sausage mixture.
In large mixing bowl, combine egg whites and cream of tartar. Beat with electric mixer until peaks
form. Stir 1/4 egg whites into sausage mixture, blend well. Fold sausage mixture into remaining egg
whites. Bake at 375 degrees for 25 minutes.
1/2 pound breakfast sausage
3 eggs, separated
4 ounces green chilies, drained
1 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 cup onions, minced
Note from the Editor: These recipe can use
a lot of eggs if you are entertaining a lot of
people. Be sure to carefully crack your eggs
in such a way that they can be used at Easter. Shells will later be dyed, filled with confetti and sealed with papier-mâché and then
used in a violent battle of might.
1 jalapeño pepper, minced
1/4 cup red bell pepper, minced
2/3 cup Monterey jack cheese, shredded
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/3 cup freshly grated parmesan cheese
Salt and pepper
1 teaspoon cream of tartar
26
Appetizers
27
Famous Chip Dip
Brown hamburger meat. Add diced chilies
and Chili No Beans. Cut Velveeta cheese into chunks and melt slowly, stirring occasionally.
1 pound hamburger meat
2 cans green chilies
2 cans Hormel Chili No Beans (hot)
1/2 block Velveeta cheese
Corn and Bean Salsa
Chop and combine!
15 ounces black beans
1 1/2 cups cooked corn
1/2 cup cilantro
1/4 cup red onion
1/4 cup green onion
1/3 cup lime
3/4 cup tomatoes
1/3 cup oil
1/2 cup red pepper
1/4 teaspoon pepper
1 1/2 teaspoons jalapeño
1 1/2 teaspoons cumin
Stacey’s Queso Blanco
Sauté onions, green chilies, red pepper, garlic, and jalapeño pepper on medium heat. Add
half and half, cumin, and cheese. Cook until melted, stirring occasionally. Serve with tortilla chips
Depending on how thick or smooth you want it, add more half and half.
2 cups shredded Monterey Jack cheese
1 can green chilies
1/2 onion, chopped
1/2 can jalapeño pepper
1 red pepper, chopped
2 cloves garlic, minced
1 cup half and half
1 tablespoon cumin
28
Stacey’s Mexican Egg Rolls
Mix all ingredients in a bowl. Add enchilada sauce and taco sauce as needed; you don't want
it to be too dry or too soupy. Lay out one egg roll wrapper at a time, and place about three
tablespoons of the mixture in the center. Roll up according to package instructions, and seal
edges, wetting with egg wash if necessary. Repeat with remaining wrappers.
Fry the rolls in the hot oil until golden brown on all sides, about 5-10 minutes. Remove from
the oil to drain on paper towels. Serve hot and fresh, with sour cream and salsa.
Can be made vegetarian by omitting the chicken.
4 boneless chicken breasts, poached, shredded
1 cup of black beans
1 jalapeño
1 red pepper chopped
2 minced cloves of garlic
Taco Sauce
Mexican Cheese or Cheddar - 1 or 2 bags
Egg Wash
Blend creams and spread on serving tray. Next
spread a generous layer of salsa. Top with finely shredded cheddar cheese and sprinkle with
cumin and cayenne. Chill 1 hour and serve.
1 cup sour cream
1 cup salsa
1 cup cheddar cheese, grated
2 teaspoons chili powder
1/2 teaspoon cumin
29
1 cup of corn
1-2 cans of green chilies
1 medium onion
1 can enchilada sauce
Cilantro - optional
Taco Seasoning
Egg Roll Wrappers
Mexican Layer Dip
Stacey’s Spinach Artichoke Dip
28 ounces artichoke hearts
1/2 cup grated Romano cheese
1/3 cup grated parmesan cheese
1 tablespoon garlic
20 ounces frozen spinach
3/4 cup heavy cream
1 cup sour cream
1-1/2 cups shredded mozzarella
1 red pepper, diced
Pinch or more of red pepper flakes
Preheat oven 350 and grease pan.
In a food processor, place artichokes, Romano, Parmesan
cheese, and garlic, and pulse until chopped but not
ground.
In a bowl mix spinach, heavy cream, sour cream, red pepper, and mozzarella cheese. Stir in artichoke mixture.
Place in greased pan and sprinkle top with any extra
cheese. Bake for 30 minutes or until cheese is melted and
bubbly.
Note from the Editor: Serve with baguette, pita bread or fresh vegetables. This dip freezes well, so you
can make some extra for the future.
Mexican Hors D’Oeuvres
1 8 ounce can Pillsbury crescent rolls
3 tablespoons cornmeal
4 ounces green chilies drained
1 cup shredded sharp cheddar cheese
1 cup mozzarella or montery jack cheese
Grease 9x13 inch pan and cover with cornmeal. Layer rolls on
bottom and other ingredients on top.
Bake at 350 degrees and bake until brown 20-22 minutes.
Cheese Sausage
Puffs
1 pound sausage (ground—highly spiced)
1 pound sharp cheddar cheese
3 cups Bisquick
Grate cheese. Knead together cheese and meat
at room temperature. Form in balls the size of
walnuts.
Bake at 375 degrees for 15-20 minutes or until
brown on bottom. Serve or freeze for later.
30
Crescent Chicken
2—8 ounce cans of crescent rolls
6 ounces cream cheese (softened)
2-3 tablespoons margarine, or soft butter
2 or 2 1/2 cups chicken
1/4 tablespoon salt
Layer 8 ounces can of crescent rolls in a 9x13
2 tablespoons parsley
inch pan. Layer chicken mixture on top followed 1 small onion
by another layer of rolls. Cover with parmesan Pepper
Parmesan
cheese and butter.
Poach and cube chicken. Add salt, parsley, onion and pepper and mix well. Add blended
cream cheese and margarine (or soft butter)
Chicken Wontons
1 pound chicken breast
1 package green onions
1 can of water chestnuts
2-3 tablespoons soy sauce
1-2 gloves of garlic
Salt
Pepper
1 egg white
Corn Oil
Wonton Wrappers
If desired: Dash of Curry Powder, Red Pepper Flakes
Preheat oil inside deep fryer. Dice chicken, green onions,
garlic, and water chestnuts.
In a mixing bowl, combine the chicken, green onions, garlic, 1 tablespoon corn oil, and soy sauce to form the
wonton mixture. Salt & pepper the mixture to taste levels
(along with extra spices).
Mix water and 1 egg white in a small bowl.
Wrap approximately 1/2 tablespoon of mixture into one
wonton wrapper in the manner pictured
In a deep fryer, drop 6-10 wontons for about 2 minutes or
until golden brown in color.
Serve with duck sauce or soy sauce.
31
Vegetarian Wontons
1/2 head broccoli
1 cup finely shredded carrots
1 package green onions
1 can of water chestnuts
2-3 tablespoons soy sauce
1-2 cloves of garlic
Salt
Pepper
1 egg white
Corn Oil
Wonton Wrappers
If desired: Dash of Curry Powder, Red Pepper Flakes
Dice broccoli, carrots, green onions, garlic, and water chestnuts. Combine with 1 tablespoon corn oil and soy sauce to
form the filling. Salt and pepper the mixture to taste levels
(along with extra spices).
Mix water and 1 egg white in a small bowl. Wrap approximately 1/2 tablespoon of vegetable mixture into one wonton
wrapper. It is recommended that if you are making multiple
types of wontons, each one is formed differently so that they
are easily differentiated.
In a deep fryer, drop 6-10 wontons for about 2 minutes or until golden brown.
Cream Cheese and
Jalapeño Wontons
Mix cream cheese and chopped jalapeños.
Mix water and 1 egg white in a small
bowl. Wrap approximately 1/2 tablespoon of cheese mixture into one
wonton wrapper.
It is recommended that if you are
making multiple types of wontons,
each one is formed slightly differently
to make differentiation easier.
In a deep fryer, drop 6-10 wontons for
about 2 minutes or until golden
brown.
32
Pizza Monkey Bread
Preheat oven to 350 degrees and grease bunt pan. Make a
chiffonade of basil using 8-10 large leaves. Grate 8 ounces of
mozzarella cheese.
Using a floured surface, roll out dough to about 1/2 inch
thick and cut into 1 inch squares. Dip into tomato sauce.
Layer dough, sauce, cheese and basil.
Bake for 50-60 minutes and let rest 10 minutes. Use a spatula to loosen the bread from the pan before flipping over.
Note from the Editor: It's best to grate an 8-ounce chunk of cheese
instead of using pregrated -- pregrated is coated with cornstarch to
keep it from clumping, and that affects even melting.
2 balls of dough from deli or store
8 ounces of Mozzarella cheese
8-10 basil leaves
16 ounces pizza sauce
Basil Flatbread
Preheat oven to 375 degrees. Pulse flour, chopped basil, 1 1/2
teaspoons salt, and sugar in a food processor until combined.
Add butter; pulse until mixture resembles coarse meal. With
machine running, add cream; pulse until dough forms.
1/4 cup chopped fresh basil
40 whole basil leaves
Coarse salt
1 teaspoon sugar
3 tablespoons cold unsalted butter
1 cup heavy cream
Briefly knead dough on a lightly floured surface. Divide dough
into 4 equal pieces; shape into rectangles, and wrap each in
plastic wrap. Refrigerate until firm, about 30 minutes.
Roll out 1 piece of dough on a lightly floured surface into a very
thin rectangle (about 12 by 16 inches). Transfer to a parchmentlined baking sheet. Brush with egg wash, and sprinkle with
salt. Press 10 whole basil leaves into top.
Bake until golden brown and crisp, 15 to 20 minutes. Transfer
to a wire rack, and let cool. Break into individual crackers using
your hands.
Sesame Wonton Cracker
Preheat oven to 375 degrees. Line 2 baking sheets with parchment.
In a small bowl, beat egg white. Stir in honey and soy sauce. In another
bowl, mix together sugar, salt, pepper, and sesame seeds.
Divide wontons evenly between prepared baking sheets, arranging in a
single layer. Spray wontons lightly with cooking spray and turn over.
Using a pastry brush, generously brush wonton wrappers with eggwhite mixture and sprinkle with sesame-seed mixture.
Bake until golden and crisp, rotating pans halfway through baking, 7 to
9 minutes. Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.
33
1 large egg white
2 tablespoons honey
1 teaspoon soy sauce
2 teaspoons sugar
1/2 teaspoon coarse salt
Pinch of black pepper
2 tablespoons black sesame seeds
24 wonton wrappers
Cheese Straws
Preheat oven to 350 degrees. In a food processor combine the flour, pepper and cayenne.
Add the butter and pulse until the mixture
forms crumbs. Add the cheddar cheese, Parmesan, and water; pulse until the mixture
forms a ball.
Turn the dough onto a lightly floured surface
and roll into a 9 inch square, about 1/4 inch
thick. Cut into 3x1/2 inch strips, making a total of about 48.
1 cup flour
1/2 teaspoon coarsely ground pepper
1/2 teaspoon cayenne
5 tablespoons cold butter, cut in pieces
1 cup shredded extra-sharp cheddar cheese
1/4 cup shredded Parmesan cheese
3—4 tablespoons water
Place the cheese strips on a large, ungreased
nonstick baking sheet and bake until golden,
about 15 minutes. With a wide spatula, transfer the cheese straws to a rack to cool completely.
Store in an airtight container at room temperature for two days or in freezer for three
months.
Roasted Red Pepper Dip
Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on the baking
sheet. Broil 3 inches from the heat, turning frequently, until charred on all sides, about 10
minutes.
Cover sheet with a clean dish towel and let stand until cool enough to handle, about 15 minutes.
Place a strainer over a small bowl. Peel the peppers over the strainer, discarding the cores and
seeds and allowing the juices to drip into the bowl.
Puree the peppers and juice, tomato paste, vinegar, garlic and cayenne until almost smooth.
Makes four servings.
2 large red bell peppers, roasted
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon cayenne
34
Fresh Salsa
1 1/2 cups red onion
1 1/2 cups green pepper
15 medium tomatoes
3 jalapeños
4 tablespoons cilantro
3/4 teaspoon salt
3 tablespoons vinegar
1 garlic clove
5 tablespoons lemon juice
2 teaspoons paprika
Red pepper to taste
Rebecca’s Red Pepper
Hummus
2 cans chickpeas
1/2 teaspoon salt
1 red pepper
1/4 cup tahini
3 cloves garlic
1/2 cup lemon juice
1/4 teaspoon cumin seeds
Broil and blacken the red peppers, turning until the skin
is evenly blistered. Close it up in a brown lunch bag to
loosen the skin. After 5 minutes or so the skin will come
off easily. Peel, core and seed the pepper, and cut into
strips.
Drain the chick peas, reserving 1/2 cup of the liquid.
Rinse chick peas well, drain and add to the bowl of food
processor. Add remaining ingredients, including red pepper. Process until smooth, adding reserved liquid if needed. Refrigerate for a couple of hours before serving so flavors can meld.
Makes about 3 cups-- about 24 1/4 cup servings.
Lloyd’s French Onion Dip
Mix the sour cream and cream cheese together, then
add almost a whole average-sized onion, grated. Put in
about 2/3 of the lemon juice, then sprinkle in the seasoning.
16 ounces sour cream
1/2 large onion, grated
Juice of one lemon
Lawry's seasoned salt
Pepper
Then, the testing comGarlic powder
mences. Flavors really
do grow if they're allowed to sit for a while, so if you have time to make
it the day before, you can do more testing before
serving.
35
Katie Beadnell’s Bean Dip
1 can black beans
1 can refried beans
Drain black beans. Mix black and refried beans together. Top with sour cream. Cover with salsa. Top with 1 small container sour cream
cheese and cilantro.
1 jar salsa
Bake at 375 for 20 minutes covered and 10 minutes
1 package shredded cheese – small
uncovered.
Cilantro
Note from the Editor:: This is a favorite among the Shoreview Kreitzer folk!
Sweet and Sour Water Chestnuts
Cut bacon strips into thirds. Wrap around halved chestnuts and secure with a toothpick.
Bake at 350 for 30 minutes. Drain and pour sauce over them. Put in refrigerator overnight. Bake at 350 degrees for 30-40 minutes.
1 pound bacon
1 can water chestnuts
2/3 bottle catsup – about 2/3 cup
1 1/2 tablespoons lemon juice
2/3 to 1 cup sugar
Pesto Vegetable Dip
2 cloves garlic
1 cup basil
8 ounces whipped cream cheese
1/2 cup grated parmesan cheese
1/4 cup milk
Fit food processor with steel knife blade. With processor running, drop garlic through feed tube to mince.
Add basil and continue to process until finely chopped.
Add parmesan cheese, cream cheese, and milk; pulse
until just combined. Cover; refrigerate several hours or
overnight. Serve with fresh vegetables or thinly sliced
French bread.
36
Lynne’s Chip Dip
Mix together and refrigerate overnight.
1 pint real mayo
1 envelope Hidden Valley Ranch Dressing mix
12 ounces cottage cheese
Deep Fried
Cauliflower
Open two bottles of beer. Consume one. Combine
other ingredients and add flour until it is a sufficiently thick batter. Place cauliflower in batter.
Fry in hot oil.
Melt butter in sauce pan. Shake milk with flour.
Pour milk mixture slowly into sauce pan, stirring
constantly. Add Velveeta cheese. Stir as it melts.
Add salt and pepper to taste.
This recipe can be easily adapted for onion rings
(or other fried vegetables). When frying onions,
you may want to use a thicker batter for better results.
Note from the Editor: Best with a cheese dip or while consumed on a patio
(preferably one in Grand Rapids).
For the batter
For the cheese sauce:
1 well beaten egg
1 teaspoon salt
2 cups milk
1 bottle + 1 cup of bottled beer
4 tablespoons flour
1 teaspoon sugar
1/2 box Velveeta cheese
1 teaspoon baking powder
Salt and pepper
1 cup and 1 tablespoon flour
1 head of chopped cauliflower
37
Salads
38
Rebecca’s Tabbouleh
Place the bulghur wheat in a bowl
with 3 1/4 cups water and leave for
15 minutes, or until all the water
has been absorbed.
Finely chop the herbs with a sharp
knife or a food processor.
Place the bulghur wheat, herbs,
scallion, tomato, garlic, lemon juice
and oil in a bowl and toss well.
Refrigerate until serving. Return to
room temperature before serving.
3/4 cup bulghur wheat (or cracked barley)
2 large bunches of Italian (flat-leaf) parsley
1 handful mint leaves
4 scallions
4 tomatoes, finely chopped
2 garlic cloves, crushed
3 tablespoons lemon juice
2 tablespoons olive oil
Chicken Salad
Boil chicken and cube. Chop vegetables and fruit; add to chicken. Combine mayo and
curry powder and combine with remaining ingredients. Serves six.
5 cooked (boiled) chicken breasts
1 cup cashews
1/2 cup golden raisins
1 11 ounce can Mandarin oranges
1 apple peeled and cubed (only if
salad is to be eaten same day)
1 cup celery, chopped
1 cup mayo
1 teaspoon (or more) curry powder
39
Kelley’s Tiny
Bean Salad
Combine beans in large container.
Chop vegetables and add to bean mixture. Mix remaining ingredients and
pour over bean mixture the night before serving.
1 can shoe peg corn
1 can tiny early peas
1 can pinto beans
1 can tiny black beans
1 can black eyed peas
1 red pepper
1 green pepper
1 red onion
1/2 cup sugar
1/2 cup rice vinegar
1/3 cup oil
1 teaspoon salt
1 teaspoon pepper
O’ Reilly's Potato Salad
(according to Lloyd Kreitzer—“the best yet!”)
Cook potatoes and hard-boil eggs. Cool completely. Combine dressing ingredients thoroughly and mix with the prepared vegetables and eggs. Chill immediately.
6 medium size potatoes boiled in jackets in salted water
6 large eggs—boiled
1/2 cup chopped onions
3/4 cup chopped celery
2 cups Miracle Whip
1/4 teaspoon salt
Dash of pepper
1/8 teaspoon paprika
2 teaspoons cider vinegar
1 teaspoon salad vinegar
1 teaspoon tarragon vinegar
1 teaspoon granulated sugar
1/2 teaspoon dry mustard
1 teaspoon salad mustard
3 teaspoons sweet pickle juice
1/2 cup chopped sweet gerkin pickles
Dressing:
Mandarin Orange Salad
For the salad:
1/2 cup sliced almonds
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup chopped celery
2 whole green onions
11 ounce can of oranges
For the dressing:
1/2 teaspoon salt
Dash of pepper
1/4 cup vegetable oil
1 tablespoon chopped parsley
2 tablespoons sugar
Dash of tabasco
40
Kate’s Southwestern
Salad
Combine lettuce and next 5 ingredients (through
cilantro) in a large bowl.
Whisk together oil and next 4 ingredients
(through pepper) in a small bowl. Drizzle over
salad; toss. Serve with chips, if desired.
2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups)
15 ounces pinto or black beans, drained and rinsed
1 1/2 cups fresh corn kernels (about 3 ears)
1 avocado, chopped
1/2 red onion, thinly sliced
1/2 cup fresh cilantro sprigs
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 (9-ounce) bag baked tortilla chips (optional)
Cilantro and jalapeño are optional additions
(Steak) Mushroom Salad
Note from the Editor: This recipe comes from Kathy Kreitzer from her pre-vegetarian days. She
notes these variations: “We usually used the leftovers of a flank steak for this. We may have even
used leftover roast meat. We have made it with portabella mushrooms instead of the steak with
pretty satisfactory results.”
In a salad bowl, blend oil, vinegar, soy sauce, parsley, onions, salt & pepper. Add mushrooms and meat. Toss to coat. Marinate at least 1/2 hour at room temperature. Just before serving, add greens and toss.
1/3 cup oil
1 tablespoon soy sauce
1/4 cup minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced mushroom
1 1/2 to 2 cups thickly sliced beef
41
Wild Rice and Cranberry
Salad
1 cup wild rice
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup green onions, sliced
Cook and cool wild rice. Mix rice, cranberries, pecans
and green onions.
1 tablespoon lemon juice
In a separate jar, mix lemon juice, olive oil, orange peel,
sugar, salt and pepper.
1/2 teaspoon sugar
Just before serving, mix dressing in with rice.
For the Dressing:
2 large cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
For the Salad:
4 cups cooked wild rice
Juice of 1/2 lemon
2 whole chicken breasts, cooked and
cubed
3 green onions, sliced
1/2 red pepper, diced
2 ounces pea pods, cut into 1 inch
pieces
1 teaspoon orange peel, grated
Salt and pepper
Wild Rice Chicken
Salad
For the Salad:
Combine wild rice, lemon, chicken, green onions,
peapods and red pepper.
For the Dressing:
Combine all ingredients in the blender. Toss
warm rice with lemon juice, cool. Add all remaining ingredients except nuts. Toss with dressing.
Cover and refrigerate 2-4 hours.
Just before serving, add nuts.
Pasta Salad
Boil pasta. Drain and place in large serving bowl. Blanch/
steam vegetables and add to the pasta. Broccoli, green beans,
cauliflower, sweet peppers, carrots and pea pods are a few family favorites.
Add seasoning and dressing and
mix. Chill and serve.
42
Fresh vegetables
Spiral Pasta
4 tablespoons Salad Supreme
Seasoning
1 cup Italian dressing
Meat
43
Herbed Pork Roast
Preheat oven to 400 degrees. Combine spices. Rub olive oil over roast and then roll it in
spices.
Roast 30 minutes per pound and cook to 160
degrees.
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
2 teaspoons olive oil
2 pounds pork tenderloin
Tomato Beef Curry
Heat oil in a large frying pan. Add diced onion and sauté until translucent. Add garlic
powder, poppy seed, turmeric, cloves, cinnamon, ginger and tarragon. Add red pepper
and cumin. Add a bay leaf or two. Sauté all
of this together. Will be smelling wonderful.
Add round steak chopped in cubes and brown
in the spice mixture. When sufficiently
browned, add a can or two of tomatoes. Cook
3 or so hours. Before serving, add a pint of
yogurt. Serve over white or saffron rice.
2 onions
1 tablespoon garlic powder
1 tablespoon poppy seed
1 tablespoon tumeric
2 tablespoons cloves
2 tablespoons cinnamon
2 tablespoons ginger
1 tablespoon tarragon
2 teaspoons red pepper
2 teaspoons cumin
1—2 bay leaves
1—2 cans tomatoes
1 pint yogurt
3 pounds round steak
Joe’s Hamburgers
Note from the Editor: The secret ingredient in these burgers is fish! Goldfish crackers, that is. These burgers can
be spiced up by pressing two patties together with a slice of cheese in between, Jucy Lucy style.
Open a beer, begin consumption while turning on the grill.
Crush plain goldfish crackers.
Combine crackers with desired
amount of onion flakes, ground
beef, skim milk, egg, salt, and
pepper. Form into patties approximately 1” thick and 4” in
diameter.
1 egg
Skim milk
Onion flakes
Goldfish crackers
4 pounds raw ground beef
Salt and Pepper
44
Lloyd’s Swedish Meatballs
Chicken Pulao
1 whole chicken
Boil a chicken in water and save the broth. Soak
white rice in water for 15 minutes and then
drain. Add saffron to yogurt. Sauté onion in oil
and garlic powder, dried red pepper, poppy seed,
ginger, turmeric, cumin. Add chicken, raisins,
yogurt to the sautéed mixture. Add chicken broth
(5 cups or so) and a bay leaf. Cook until rice is
ready and moisture absorbed.
3 cups white rice
1 – 2 teaspoons saffron
3 pints yogurt
1 – 2 tablespoons onion, diced
1 tablespoon garlic powder
1 tablespoon dried red pepper
1 tablespoon poppy seed
Note from the Editor: This recipe is from Ardeshir
Dalal, a friend of Joe and Mary Jo while they were in
graduate school in Iowa City. When he came to
America, Ardeshir knew nothing of Indian cooking.
Fortunately, his mother was a food columnist and sent
him recipes.
The beef curry and puri recipes in this book are also
from Ardeshir.
45
1 tablespoon ginger
1 teaspoon turmeric
1 teaspoon cumin
½ cup raisins
Bay leaf
Peppered Roast Tenderloin
Preheat the oven to 425 degrees. With a small sharp knife, make several small incisions in the
tenderloin; insert a sliver of garlic in each incision. Rub the tenderloin with the oil. In a small
bowl, combine the peppercorns, rosemary, thyme, sage, and salt; put the mixture on all sides of
the tenderloin.
Place the tenderloin in a shallow roasting pan. Roast 10
minutes; reduce the oven temperature to 350 degrees. Roast
about 15 minutes longer for rare, about 20 minutes longer for
medium. Transfer the roast to a cutting board; let stand 15
minutes before slicing. Use a thermometer—it sometimes takes
closer to an hour. (The roast should yield about 20 slices).
2 1/2 pounds beef tenderloin
2 garlic cloves, slivered lengthwise
1 tablespoon cracked black peppercorns (or 1/2 tsp dried)
1 teaspoon finely chopped fresh rosemary (or 1/2 tsp dried)
1 teaspoon finely chopped fresh thyme (or 1/2 tsp dried)
1 teaspoon finely chopped fresh sage (or 1/2 tsp dried)
1/2 teaspoon salt
3 pounds tip or rump roast
1/2 bottle catsup
1 bottle beer
1 teaspoon chili powder
2 tablespoons minced onion
Shredded Beef
Slow cook for several hours. Shred beef as it cooks.
Chili sauce can be used instead of catsup and chili powder.
Cocktail Meatballs
For the meatballs:
Combine ingredients
and form into meatballs. Cook on all
sides.
For the sauce:
Combine ingredients
and put in small
crockpot with cooked
meatballs.
46
For the meatballs:
2 pounds ground beef
1 cup cornflakes
2 eggs
2 tablespoons soy sauce
1/4 teaspoon pepper
1/2 teaspoon garlic
1/3 cup catsup
2 tablespoons onion - minced
For the sauce:
1 pound can cranberry sauce
12 ounces chili sauce
2 tablespoons brown sugar
Beef
Marinade
Italian Chicken
Marinade
Mix and pour over meat
for several hours.
Put cleaned chicken breasts in a plastic bag
and pour in bottle of Italian dressing. Let marinate for a while. Grill or sauté chicken.
Note from the Editor: Kelley Kreitzer makes great
sandwich filling by slow cooking chicken breasts in
this dressing in a crockpot. Very delicious!
Italian Dressing
Chicken breasts
1 1/2 teaspoons tenderizer
1/4 teaspoon cardamom
1 clove garlic
2 teaspoons soy sauce
3 tablespoons water
Joe’s Barbeque Hamburgers
(not Sloppy Joes)
Brown meat. Add minced onion in oil. Combine ingredients to the cooking sauce and bring to a boil.
Turn down to simmer for 3-5 hours.
10 pounds hamburger
3—4 tablespoons minced onion
1/3 cup vinegar
1 bottle catsup
2-3 capfuls of liquid smoke (or more,
to taste)
1– 2 large bottles of barbeque sauce
(until moist)
1/2 cup cooking oil
1 large onion, chopped
Salt and pepper to taste
Garlic powder
Note from the Editor: An early version of this
book called for a bottle of liquid smoke, which
would be a lethal amount. A good reminder to
always be wary of Kreitzer recipes!
3—4 pounds ribs
1 lemon, sliced
Jean’s Ribs
1 onion
For the sauce:
1 cup catsup
2/3 cup Worcestershire sauce
1 teaspoon salt
1 tablespoon Tabasco sauce
2 cups water
Put ribs, sliced lemon and onion into oven uncovered and bake for 30 minutes at 450 degrees. Pour
off grease.
Combine ingredients for sauce and pour over ribs.
Turn oven down to 350 degrees and bake for 1-2
hours.
47
Beef Stroganoff
1 large round steak
1 onion
1 pint sour cream
Gravy flour (for thickening)
3-4 cans beef consommé
Note from the Author (David): This is
Kreitzer Beef Stroganoff. The recipe
does not call for mushrooms. Adding
mushrooms no longer constitutes this as
Kreitzer Beef Stroganoff. It then becomes nasty fungi stroganoff.
Brown the meat with the butter and onion. Drain the meat and onion, simmer for several
hours in the beef consommé. Slowly add thickening flour until you achieve the right consistency. Reduce the heat and add sour cream.
Hopefully by this time you have cooked the noodles or wild rice so you are ready to eat.
Rebecca’s Spicy Turkey (or Chicken) Burgers
Mix together the turkey (chicken), scallion, cilantro, garlic, cayenne pepper and egg white and season
with salt and freshly ground black pepper. Shape into patties and refrigerate for 20 minutes before
cooking.
Heat the oil in a large non-stick frying pan over medium heat,
add the patties and cook for about five minutes on each side, or
until browned and cooked through.
Squeeze the lemon on the cooked patties and drain well on paper
towels. Best with whole grain buns and tabbouleh. (Makes 4-6
patties)
1 pound lean ground (minced) turkey or chicken
4 scallions, finely chopped
4 tablespoons chopped fresh cilantro leaves
2 garlic cloves, crushed
1 teaspoon cayenne pepper
1 egg white, lightly beaten
1 tablespoon olive or canola oil
1 lemon, halved
48
Goosh Burgers
hamburger steaks , broiled or fried
(desired size)
Note from the Editor: Not sure how to spell this. I googled it and
3 cans tomato sauce (or more)
came up with nothing. That name appears to be made up.
1 onion
2 green peppers
Fry or broil hamburgers. Place in electric frying pan (with
edges) and add enough tomato sauce to cover. Add sliced
onions, peppers and desired seasonings. Simmer for 20 minutes. Serve with hash browns.
Loree’s Barbeque
Spare Ribs
3-4 pounds country style ribs
1 lemon
1 onion
1 cup catsup
1/3 cup Worcestershire sauce
1 teaspoon salt
2 dashes Tabasco
2 cups water
While browning ribs, combine all ingredients to make a sauce. Boil for 10 minutes.
Pour sauce over ribs, bake at 325 degrees
for 4 hours.
Nancy’s Meat Marinade
2 cloves of garlic, minced
2 tablespoons canola oil
1/3 cup wine vinegar
2 tablespoons catsup
1 tablespoon A-1
1 tablespoon soy sauce
1 tablespoon Worcestershire
1/2 teaspoon rosemary
1/4 teaspoon dry mustard
Pulled Pork
5-7 pound pork shoulder
Cut pork shoulder into smaller pieces. Pour brown sugar into large
mixing bowl and coat all sides of pork pieces with brown sugar. Let
sit for 2ish hours.
Put pork pieces into crock pot. Fill crock pot with apple juice so that
all meat is covered completely.
Cooking time varies based on the crock pot and the amount of meat
you are cooking. Generally, 6 hours on “low” setting works perfectly
for a 5-7 pound pork shoulder.
Once cooked, transfer meat from crock pot to another container.
Cover cooked meat with the rest of the apple juice. This helps cool
the meat as you prepare to work with it and keep it tender.
Using a fork (or your fingers) shred the pork into desired sized pieces, discarding fatty pieces of meat as you go.
49
2 bottles of Favorite BBQ Sauce
1 bottle of apple juice
1/2 bag of brown sugar
Dee’s Tom Yum Chicken
Things to chop up: a slice of lime or lemon (optional if
you really like it sour, tom yum paste is already sour
as well), slice up peppers or keep whole, mince garlic,
slice up ginger, cut beef meatballs in half, cut onion
into strips, cut green onions (about 2 inches in
length), cut stem of lemon grass (about 2 inches in
length).
8 chicken wings, or 2 chicken breasts
8 beef meatballs
8 shrimps (optional)
1-2 bundle(s) of bean thread noodles
Vegetable oil
2 teaspoons salt
1 teaspoon sugar
2 tablespoons of tom yum paste
Steps for broth: Fry minced garlic in approximately 1 1 clove of garlic
tablespoon of oil until golden brown. Add 2 1/2 cups 1 slice of lime or lemon
water, lemon grass, lime leaves, ginger, pepper, and Peppers (your preference)
1 inch of ginger
chicken flavor. Bring to a boil (or boil the water
5-8 lime leaves
ahead of time in a separate pot) and stir occasionally.
2 stalks of green onions
Add tom yum paste, salt, sugar, and beef meatballs, 1 stalk of lemon grass
boil for 10-15 minutes and stir occasionally.
1/4 of an onion
1 1/2 tablespoon chicken flavor
Cook chicken in broth (or deep fry separately). Add
1/4 cup of milk
milk, squeeze in lime juice, and allow broth to come
to a boil again. Add onions and cook for about 3 minutes. Use a strainer to cook bean thread
noodles in broth for approximately 5 minutes or until soft and remove from broth to cool.
Add green onions and shrimp, boil for 1 minute only, turn off stove and let it sit.
Embed chicken wings with the bean thread noodles and then pour the broth over. Enjoy with
rice.
Tom yum is a spicy clear soup, typically consumed in Thailand, Laos,
Malaysia, Singapore or Indonesia.
“Tom” refers to the boiling process,
and “yum” is a Thai spicy and sour
salad.
50
Salmon
51
Cedar Planked Salmon with Thyme
Mix seasoning and rub on salmon.
2 pounds salmon fillet, skin on
1 cedar plank, soaked in water for 20 minutes
Grill: Preheat gas grill to high. Adjust to
medium low after 15 minutes. Place the
2 tablespoons canola oil
salmon skin side down on the cedar plank.
1 tablespoon dried thyme leaves
Combine the brown sugar, oil, thyme and
cayenne in a bowl. Spread over the salm- 1 teaspoon cayenne pepper
on. Place the planked salmon on the grilling grate and cook with grill covered for about 40 minutes or just until the surface begins to
turn white.
Oven: preheat oven to 325 and roast for 25 minutes.
Cedar Planked Salmon with Ginger
Combine soy sauce, maple syrup, ginger, lime juice and garlic in a bowl and whisk to blend.
Pour half over salmon, cover tightly with plastic wrap and refrigerate. Marinate 2 hours.
Cover and refrigerate remaining marinade. Bring to room temp 30 minutes before using.
One Cedar Plank
4 salmon fillets
1/3 cup soy sauce
1/4 cup maple syrup
1 tablespoon finely chopped ginger
1 tablespoon fresh lime juice
Turn grill on high – 350. Heat plank for 5 minutes
and flip over. Place salmon on board, cook covered
for 15-20 minutes. Remove. Spoon over reserve
marinade. Mix together cilantro and green onions
and garnish each serving with this mixture. Serve
with a lime wedge.
1 teaspoon minced garlic
1 1/2 tablespoons coriander seeds
2 tablespoons cilantro for garnish
1 1/2 tablespoons mustard seed
1 1/2 tablespoons cumin seeds
Salmon Rub
1 teaspoon black peppercorn
Heat heavy skillet over medium to high heat.
Add 1st three seeds, sauté until fragrant – about
3 minutes. Add peppercorns. Remove from heat
and cool. Finely grind mixture in spice grinder.
Transfer to bowl. Mix in sugar.
Place salmon skin side down, on larger baking
sheet. Rub mixture over salmon. Let stand one
hour or overnight covered with plastic.
52
3 tablespoons packed brown sugar
Vegetables
53
Roasted Vegetables
with Balsamic Vinegar
Preheat oven to 450. Spray 2 baking sheets
with non-stick spray. Toss veggies with seasonings and divide between the 2 sheets.
Bake until tender and lightly browned, 25-30
minutes.
Very tasty and versatile. Great to put in sandwiches or toss in whole wheat pasta salad.
Potato Basil Puree
1 medium yellow pepper, cut in slices
1 medium red pepper, cut in slices
1 medium Vidalia onion, wedged
1 pound asparagus, trimmed
3 garlic cloves, minced
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a rolling boil
and fill a bowl with ice water. Add the basil
leaves to the boiling water and cook for exactly
15 seconds. Remove the basil with a slotted
spoon and immediately plunge the leaves into the ice water to set the bright green color.
Drain and set aside.
Peel and quarter potatoes, add to the same pot of boiling water and return to a boil. Cook
for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over
low heat until any remaining water evaporates.
Heat the half-and-half and Parmesan cheese until the cream simmers in medium saucepan. Place the basil in a food processor fitted with the steel blade and puree. Add the hot
cream mixture and process until smooth.
Beat the hot potatoes in the pot with handheld mixer until they are broken up. Slowly add
the hot basil cream, the salt, and pepper and beat until smooth. Pour into a serving bowl,
sprinkle with extra Parmesan cheese, season to taste, and serve hot.
54
Root Beer Carrots
In a large skillet, bring 1/2 cup water, the root beer, sugar,
cinnamon, cumin, cloves and salt to a boil. Add the carrots,
return to a boil, cover and cook for 5 minutes. Uncover and
boil until tender, stirring occasionally, about 15 minutes.
Remove the pan from the heat and stir in the thyme. Using
a slotted spoon, place the carrots in a bowl.
1 12-ounce bottle root beer
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon coarse salt
2 pounds ready-peeled baby carrots
2 tablespoons chopped fresh thyme
Aloo Gobi
In a small bowl, mix the shredded ginger,
coriander powder, cayenne pepper, turmeric,
and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks
right away, oil is ready.
Add hing and cumin seeds to the oil. After
the seeds crack, add the bay leaves and
green chilies and stir for a few seconds.
2 cups of cut cauliflower (small florets)
2 medium potatoes (cubed)
1/2 inch shredded ginger
3 teaspoons coriander powder (dhania)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon cayenne pepper ( lal mirch)
3 tablespoons water
3 tablespoons oil
Pinch of Asafetida (Hing)
1/2 teaspoon cumin seeds (jeera)
2 green chilies, sliced in long pieces
2 bay leaves
1 teaspoon salt (to taste)
1 teaspoon mango powder (amchoor)
2 tablespoons of chopped cilantro
1/4 cup water as needed
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of
water and salt. Mix well. Cover the pan and
let it cook on medium heat for about 15 to 20
minutes until the vegetables are tender.
Make sure to stir gently every 3 to 4
minutes.
Lastly, add the mango powder and fresh
cilantro (green coriander). Mix everything
and cover for a minute. Adjust the salt to
your taste.
Roasted Carrots
Toss carrots with oil, thyme, salt and pepper.
Put on baking sheet with
1 pound carrots
non-stick foil. Roast 25-30
Olive oil
Fresh thyme
minutes. Stir half way
Salt and pepper
through.
55
Bean Hole Beans
Note from the Editor: Baking beans in a hole is a tradition from the Penobscot Indians of Maine and
for some reason, adopted by the Freeman family. The beans are baked in the ground surrounded by hot
stones, and they only sometimes turn out right. In the words of Mary Jo, “Numerous things may go
awry. You must be vigilant.” Nonetheless, it is a family tradition to try to
achieve success in this area and this recipe is one way to do it.
2 pounds great northern bean
1/2 cup light brown sugar
1/2 cup maple syrup
1/4 cup molasses
1 teaspoon mustard powder
1/4 cup tomato paste
1/4 cup diced onion
Pick over beans for stones,
rinse and put in large bowl.
Cover with cold water and
let sit overnight.
Rinse beans and transfer to
a large pot. Cover with
cold water and add baking
soda and bring to a boil.
Reduce heat and simmer
for one hour.
In saucepan, stir together the brown sugar, maple
syrup, molasses, salt, dry mustard, tomato paste,
8 ounces lean salted pork, finely diced diced onion and diced salt pork and bring to a boil.
half of it and slice the rest
Transfer beans to a cast iron pot using slotted spoon.
Save the cooking water. Add the brown sugar mixture to the beans. Bury the whole onion in
the middle of the beans. Ladle enough bean cooking water to immerse the beans by 1 inch.
Lay the sliced salt pork on top.
1 small onion peeled
Start fire in the bean hole. Don’t make it too hot, but it is equally bad to have it not hot
enough. Cover and bake in the bean hole for 6 or so hours.
Pray to the bean gods and goddesses that it works.
Note from the Editor: It is advised that the cook make at least one batch of “Back Up Beans” in
case of Bean Hole Beans failure. Recipes for Back Up Beans can be found on the following page.
Bean hole beans should look like this …
Not this ...
56
1 pound of chopped and cooked bacon pieces
1 large onion
Bake the ingredients for as long as you like.
1 pound ground beef (turkey), browned
Large can of Bush’s baked beans
Some BBQ Sauce
1/2 pound bacon, fried and crumbled
1 cup onion, chopped
Brown beef with onions. Fry bacon. Put meats in a
Dutch oven or large stock pot and set aside.
3 teaspoons garlic, chopped
Drain small amount of liquid from kidney beans
and add all beans to meat. Combine barbecue
sauce, sugar, mustard, vinegar, and salt.
1 can (16 oz.) pork and beans
1 can (15.5 oz.) dark red kidney beans
1 can (15 oz.) Ranch Style Texas beans
3/4 cup hickory-flavored barbecue sauce
1/2 cup brown sugar
2 teaspoons mustard
Bake 1 1/2 to 2 hours at 300 degrees or 45 minutes
at 350 degrees. If using a crockpot, cook first at
high heat, then medium heat, for about 3 hours.
TIP: These beans are that much better if made a day
ahead and refrigerated until baking. Just allow an extra
half hour for baking the beans right out of the fridge.
1 tablespoon vinegar
1 teaspoon kosher salt
Sue’s Refrigerator Mashed Potatoes
5 pounds Russet potatoes, peeled
1 teaspoon salt
1 cup dairy sour cream
2 teaspoons onion salt
1/2 teaspoon pepper
Cook potatoes in salted water until tender. Drain and
mash while hot.
Add remaining ingredients and whip until light and
fluffy. Cover and place in refrigerator. The potatoes
may be used any time within two weeks. Place in
greased casserole. Dot with some pats of butter and
bake at 350 degrees until heated through (or microwave). Makes 8 cups or 12 servings.
Note from the Editor: These potatoes are not personally recommended. Mary Jo likes them, however, and the
recipe notes that they can be made up to two weeks ahead of time. (Not sure if that is a good thing.)
Red Peppers and
Asparagus
1 pound asparagus
1 red pepper, cut into strips
Preheat oven to 400 degrees. Spray baking sheet
with non-stick spray. Combine asparagus and red
pepper and spray with non-stick spray. Squeeze in 1
tablespoon juice from lemon and then add oil and
other spices. Toss well to coat. Bake 15-18 minutes.
Grate 1 teaspoon to zest.
57
1 lemon
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper, crushed
Garlic Green Beans
Boil beans uncovered for 6-8 minutes . Add 1
1/2 teaspoon oil in large nonstick skillet. Add
shallots, garlic, thyme, salt. Stir constantly.
Add drained beans and heat.
Heat remaining oil in small skillet and add
croutons and onions. Stir until toasted. Add
beans to bowl and sprinkle with topping.
1 1/2 pounds fresh green beans
4 shallots, peeled and cut lengthwise
3 garlic cloves, minced
2 teaspoons thyme, fresh chopped
1/2 teaspoon salt
1 tablespoon multigrain croutons, crushed
French fried onions (from a 2.8oz can)
Italian Beans, Two Ways
Mary Jo’s Method:
1 pound bacon
1 large produce bag of beans
1 large onion
Fry bacon and remove from grease. Sauté onions in bacon
grease until soft, add tomatoes, green beans, and bacon into
3 tomatoes
a pot. Season to taste and let simmer 4-6 hours.
Salt and Pepper
Jane Clare's Method:
Blanch beans in boiling water for about 2 minutes;
drain. Heat the oil in a large pot; add minced garlic.
When garlic is softened, add tomatoes, oregano,
salt and pepper. Simmer
2 pounds beans
uncovered until the to4 cloves garlic
matoes soften and fall
apart. Add green beans 5 large tomatoes
2 tablespoons oregano
and cook until soft.
Salt and pepper
58
Curried Collard Greens
Throw greens in a pot and start cooking the thinly chopped greens with some water to
steam / boil them. Don't overcook them. They should be bright green. Then drain them.
You don't want watery greens! Then sauté the onions until they are slightly transparent or
soft in olive oil. Add the chopped tomatoes and add salt and curry powder. Add greens and
cook for a while, maybe 10-15 minutes. The greens
should turn dark green.
Variation: If you don't have tomatoes, onions, or curry use 1-2 cups of salsa instead.
Serve with sadza,
rice, eggs, or
toast. it tastes delish with almost anything!
1 bunch thinly sliced greens
1 chopped onion
2-3 chopped Roma tomatoes
1 tablespoon curry powder
Olive oil
Emily’s “Good/Gross”
Cheesy Potatoes
2 pounds country style frozen hash browns
1 can of cream of chicken soup
Mix all ingredients together (except cereal) thoroughly, put in a 9x13 inch pan, cover with foil and
bake at 350 degrees for one hour.
1 pound Velveeta cheese (cubed)
Remove from oven and remove foil, stir, put corn
flakes over top of potatoes, and bake another 30
minutes uncovered.
2 teaspoons salt
1 cup chopped onion
1 cup butter, melted
1/2 teaspoon pepper
Corn Flakes cereal
Powderhorn Potatoes
(Cheesy Hash Browns)
Combine all ingredients in a large bowl. Place in
greased casserole dish and bake at 350 degrees for
40 minutes.
2 bags shredded potatoes
16 ounces cheddar cheese
4 tablespoons green onions, diced
2 cups sour cream
59
Salt and pepper
Rice and Pasta
60
1 medium white onion
Mary Jo’s Updated
Spanish Rice
2 tablespoons bacon drippings (optional)
3 cloves garlic
1 1/2 cups uncooked white rice
1 cup tomato sauce
Peel and finely chop onion. Heat bacon
drippings in a heavy, large frying pan or
Dutch oven. Add onion. Peel and mince
garlic and add. Cook until translucent.
Then stir in rice and brown lightly. Stir
in tomato sauce, water and chili. Cover
and simmer over low heat for 30 minutes,
or until the liquid has evaporated and
rice is tender.
2 1/2 cups water
1/2 cup chopped green chili (fresh or canned)
Serves 4—6.
For the sauce:
60 ounces tomato puree
30 ounces tomato sauce
24 ounces tomato paste
30 ounces water
1 tablespoon salt
1 tablespoon Italian seasoning
2 tablespoons sweet basil
2 tablespoons fennel seeds
2 tablespoons parsley
2 bay leaves
1 tablespoon chopped garlic
3 pounds ground hamburger
3 pounds Italian sweet sausage
1/2 cup sugar
1 1/2 teaspoons red pepper seeds
2 large onions
Baked Mostaccioli
Brown meats with chopped onions and garlic (do not drain).
Put sauces, water, spices in large kettle, add the meat to the
sauce. Bring to a slow boil, and simmer for 3—4 hours, stirring occasionally. Refrigerate overnight. Skim off any fat on
top. The sauce can be used immediately or frozen for several
months.
In a large roasting pan, put in cooked pasta, add desired
amount of sauce, sprinkle top with mozzarella and parmesan cheese.
Bake for 45 minutes at 350 degrees, 25 minutes covered and
20 minutes uncovered. Let stand 20 minutes before cutting
into it.
Serves 12.
For the dish:
2 boxes mostaccioli pasta
2 pounds shredded mozzarella
1/2 cup freshly grated parmesan
61
1 pound bacon
1/2 onion, chopped
Spanish Noodles
1 green pepper, chopped
1 pound hamburger
1/2 bottle chili sauce
1 bag egg noodles
1 large can of tomato soup
Fry bacon in electric frying pan with edges. Once
crisp, remove bacon. Add onion, pepper and hamburger and brown in bacon drippings. Once hamburger
has browned, add uncooked egg noodles, large can of
tomato soup, large can of water and bacon. Cover and
simmer until noodles are done.
1 large can of water
Hungarian Goulash
Cut meat into cubes, slice the onion into rings.
Heat oil in casserole dish, brown the meat, remove, fry onions until golden. Add the paprika,
flour, tomato paste, crushed garlic, and hot
stock - combine and stir until it bubbles. Replace the meat, add the marmalade,
sour cream, vinegar, half and half, caraway
seeds, currants, herbs, salt, and pepper.
Cover and simmer gently for three hours or
more (oven: 320 degrees, then down to 280 or
260 degrees). Before serving, add sliced and
skinned pepper, sliced tomatoes for a few
minutes. Serve with fresh cream, rice, egg noodles or boiled potatoes. Serves 6+
62
2 pounds stewing steak
2 pounds onions
1 tablespoon paprika
2 medium cloves garlic
1 medium tin tomato paste
1 tablespoon flour
2 tablespoons orange marmalade
4 ounces fresh or sour cream
2 tablespoons half and half
1/2 tablespoon caraway seeds
1/2 tablespoon currants
A pinch of thyme, parsley
1 bay leaf
1- 1 1/4 pints stock
Salt, pepper, oil, fat
1 red pepper
2 tomatoes
Lean Cuisine
63
“Regions of the World”
Hotdishes
64
“Indian” Curry Wild Rice
1 pound chicken
1 can cream of chicken soup
1 box Uncle Ben’s Original Wild Rice
1 tablespoon curry powder (or maybe more!!)
1 small tub light sour cream
Cook wild rice according to directions. Boil chicken. Add ingredients together in large greased
casserole dish. Bake at 350 degrees for 30 minutes.
Looks gross but tastes good!
Vegetarian Curry
Wild Rice Casserole
Hot dishes can be very
popular. Mary Jo
recommends making
very large batches.
No baking necessary!
“Mexican” Chicken
Sauté onion and green chilies in oil until soft.
Add cream, broth, Monterey Jack cheese and
enchilada sauce. Stir until melted. Add chicken.
Follow cooking directions for rice. As
rice nears completion, add loads of curry powder, frozen corn (or some other
vegetable) and a spoonful of light sour
cream. Yum, yum!
3 pounds chicken poached and shredded
Put layer of tortillas in bottom of greased 3
quart casserole dish. Alternate layers of chicken mixture and flour tortillas.
1 onion, chopped
Top with cheddar cheese. Bake uncovered at
300 degrees until heated through, 20-30
minutes.
12 ounces enchilada sauce
8 ounces green chilies
2 tablespoons vegetable oil
1 cup chicken broth (optional)
1 cup half and half
2 cups Monterey Jack cheese
18 flour tortillas
1 cup sharp cheddar cheese
Note from the Editor: You can make Mexican
Chicken vegetarian by omitting the broth (or using
vegetable stock) and adding beans or corn.
65
“Spanish” Rice
1 pound of hamburger
Note from the Editor: A childhood favorite of Mary
Jo, this recipe used to be made on a nearly daily basis.
Combine cooked rice, browned hamburger, and
other ingredients to 9x13 inch pan and bake at
350 degrees for 30 minutes.
1/2 onion. chopped
1 can of tomato soup (plus 1 can of water)
1 can of tomato paste (plus 1 can of water)
1 cup uncooked white rice
Freeman Family Traditional Casseroles
While Mary Jo always liked “Spanish Rice,” the “Freeman family tradition” actually included five different meals from the same basics ingredients. Very thrifty! They included: Spanish rice; chili; spaghetti;
and “goulash.” All four meals included the same basic ingredients and included the addition of one or
two extras to add distinction to the recipe.
1 pound of hamburger
1/2 onion, chopped
1 can of tomato soup (plus 1 can of
water)
1 can of tomato paste (plus 1 can of
water)
For “Spanish Rice” add rice
For “chili” add kidney beans, chili pepper
For “spaghetti” add cooked spaghetti, oregano
For “goulash” add cooked egg noodles, paprika
For “Sloppy Joes” omit the tomato soup
From Ann Cook:
Mom used to buy crates full of tomato soup and
tomato paste. It helps to remember the context
for this basic recipe. She went back to work
when I was in 7th grade. My job was to head
straight home after school and pick up Tom and
Jane who were at the Benz's house as Anita Benz
was babysitting. Then I took care of them and
made dinner.
This was a recipe that an 11 year old could
make! We used to have detailed discussions as to
whether we should have spaghetti, Spanish rice,
chili, goulash...... I think this was cooking before the appearance of much spice in the cupboard.”
From Tom Freeman: I add red pepper flakes to spice it up a bit.
From Jane Clare Joyner: Red pepper flakes! Very daring, Tom. Sounds like an excellent innovation.
66
1 1/2 pound ground beef
1 medium onion, chopped
1 1/2 teaspoons cumin
3 teaspoons chili powder
“Mexican Lasagna”
Brown beef and onion. Drain and add 3/4 cup water
and simmer uncovered until water is absorbed. About
10 minutes. Add taco sauce.
1/2 teaspoon pepper
2 cups medium taco sauce
12 corn tortillas
1 pound Monterey Jack Cheese
8 ounces lean sour cream
Pour 1/2 taco sauce into greased 9x13 pan. Arrange 1/2
tortillas to cover bottom. Spoon all beef mixture. Top
with sour cream and 1/2 cheese. Arrange tortilla on top
of cheese. Pour over remaining taco sauce and then remaining cheese. Cover with foil and bake at 375 degrees for 40 minutes. Uncover and bake 5 minutes.
Let rest for 5 minutes.
“South Dakota” Chicken,
Cheese, Broccoli & Rice
4 chicken breasts
2 packages of frozen broccoli,
steamed
Steam broccoli according to package directions. (You 1 cup mayo
can’t use fresh broccoli because this recipe is from
2 cans cream of chicken soup
South Dakota—get it??) Poach and cube chicken.
Layer chicken and broccoli in greased pan.
1/2 curry powder
Mix mayo, soup, lemon juice and curry powder and
pour over chicken and broccoli. Sprinkle top with
1/2 cup bread crumbs
cheese. Toss melted butter with bread crumbs and
1 cup shredded cheddar cheese
top off dish.
2 tablespoons curry powder
Bake for 25 minutes at 350 degrees.
1 pound beef
1 cup celery, chopped
1/2 onion, chopped
1 can cream of chicken
1 can cream of celery
2/3 cup dry minute rice
1/2 cup water
1/2 cup slivered almonds (optional)
2 tablespoons soy sauce
1 can water chestnuts – sliced
Bag of chow mein noodles
“Chinese” Chow Mein
Brown hamburger and
combine with other
ingredients. Bake at
350 degrees for 45-60
minutes. Serve on
chow mein noodles.
Note from the Editor: As someone who has lived in China, I will say that this recipe is
“very authentic.”
67
Irish Potato and Ham Hot Dish, Two Ways
Mary Kreitzer’s “Irish”
Potato and Ham Hotdish
Peel and boil potatoes until soft. Make a cream sauce by
shaking milk and flour and adding to melted butter. Add
cubed ham to potatoes and cover with cream sauce. Salt and
pepper to taste.
Nancy Freeman’s “Irish”
Potato and Ham Hotdish
Thinly slice potatoes. Make a cream sauce by shaking milk
and flour and adding to melted butter. Stir until thickened.
Add cubed ham. Bake 350 degrees for 45 minutes or so—
until potatoes are soft. Salt and pepper to taste.
68
8—10 potatoes
3 cups milk
5—6 tablespoons flour
Ham (desired amount)
Salt and pepper
8—10 potatoes
3 cups milk
5—6 tablespoons flour
Ham (desired amount)
Salt and pepper
David’s Sandwiches
(Step-by-Step Directions)
69
Mustard and Cheese
Sandwich
Yellow French’s Mustard—hot
or spicy mustard is not a viable
substitute
Invented by Jane Clare Joyner—refined, perfected,
and continuously consumed by David Kreitzer
Bread—whole wheat or whole
grain is best but white bead can
Step 1: The key is to ensure there is an adequate amount of mus- be used as a substitute. Leftotard on both pieces of bread so that a knife is not needed to spread ver buns are also acceptable.
the mustard. That being said, the only reason you need a knife for
this recipe is to cut the cheese… If you are unsure if there is an
Cheese—I would suggest chedadequate amount of mustard on the bread, I would add more.
dar, sharp cheddar, smoked
Step 2: Cut enough cheese to make sure the bread is fully covered cheddar, pepper jack, Colby, or
by cheese. It would be a shame to take a bite of the sandwich only marble.
to not find any cheese – or mustard - that would be a real tragedy!
Step 3: Eat. It is not required to cut a mustard and cheese sandwich in half – it’s an un-needed step.
Prego Toast
Layer whole wheat bread with Prego sauce, dried oregano, garlic salt and cheddar cheese. Toast in oven until cheese melts.
Prego spaghetti sauce
Cheddar cheese
Whole wheat bread
Garlic salt
Note from the Editor: This “David Kreitzer Specialty” was a frequent
dinner in his pre-Stacey days. Keigan, who detests this particular entrée, made a batch of Prego Toast and took pictures of it for this book.
70
Oregano
Soup
71
Jim Geppert’s Chili
Brown hamburger. Sauté onion, pepper and garlic in
oil in large pan. Add browned beef, tomato soup, tomato sauce, kidney beans, chili powder, salt and pepper. Cook for several hours. Top with cheese, corn
chips, or sour cream.
1 pound ground beef
1 onion, minced
1 green pepper, chopped
1 small can tomato sauce
1 can tomato soup
3 tablespoons chili powder
2 cans kidney beans
Salt and Pepper
Rebecca’s Roasted Red Pepper Soup
with Pesto
Cut the peppers into large flat
pieces and broil until blackened.
Leave covered with a dishtowel
until cool (or put in a brown paper
bag), then peel away the skin and
chop the flesh.
Score the bottom of each tomato,
cover with boiling water for 30 seconds, then plunge into cold water. Drain and peel away the
skin. Cut in half, scoop out seeds
and roughly chop.
Heat oil in large frying pan and add onion. Cook over medium heat for 10 minutes until
very soft. Add the garlic and continue to cook. Add the pepper, tomato, and stock; bring
to a boil, reduce the heat and simmer for 20 minutes.
Coarsely puree in food processor or blender. Return to the pan to reheat gently and stir in
the chili sauce. Top with shavings of Parmesan and a little pesto. Or a thickly sliced
whole grain bread.
4 large red peppers
4 ripe tomatoes
1 red onion
1 garlic clove
4 cups vegetable stock
1 teaspoon sweet chili sauce
Parmesan, shaved
Fresh Pesto
72
Mary Jo’s White Chicken Chili
Place all ingredients (except corn chips) in a large saucepan on high heat until cheese
has melted. When chili is ready, add corn chips to thicken and let simmer for ten
minutes. Garnish with corn chips, cheese and/or sour cream.
32 ounces chicken stock
44 ounces white beans, undrained
5 cups rotisserie chicken
16 ounces of salsa
8 ounces pepper jack cheese
2 teaspoons cumin
1/2 cup corn chips, crushed
Black or white pepper to taste
Note from the Editor: I always add a can or two of corn, as well. And if you leave the chips broken but not crushed, then you get tortilla soup. Very versatile!
Chicken Wild Rice Soup
1 1/2 Rotisserie Chicken
1/2 cup half and half
45 ounces chicken stock
1 cup uncooked wild rice
1/2 stick butter
Salt and pepper
3 cloves garlic
4 stalks celery
1 large onion
4 carrots
And whatever else seems good
Ad lib time! This recipe is very flexible and you may want more or less of certain items.
Sauté onions, carrots and celery with garlic. Make a roux with butter and flour. Add
chicken stock, chicken and cooked rice. Add half and half at some point and continue to
let it boil for a while. Add some other things if it doesn’t taste quite right.
73
Taco Soup
1 pound ground beef
15 ounces canned black eyed peas
15 ounces black beans
Cook ground beef, drain
15 ounces chili beans with chili gravy
fat. Stir in peas, undrained black beans, chili 15 ounces garbanzo beans
beans, garbanzo beans,
14 ounces Mexican style stewed tomatoes
undrained tomatoes and undrained corn. Stir in taco 11 ounces whole kernel corn with sweet
seasoning, mixing until well combined.
peppers
Bring mixture to boiling, reduce heat. Cover and sim- 1 1/4 ounces package taco seasoning mix
Sour cream
mer to 1-2 hours, stirring occasionally. Serve with
sour cream, salsa, tortilla chips.
Salsa
Chips
2 tablespoons oil
1 1/2 pounds trimmed boneless beef
round steak cut into 3/4 inch thick
chunks
2 tablespoons flour
1 large onion, coarsely chopped
14 ounces beef broth
14 ounces stewed tomatoes, undrained
1 packet Good Seasonings Garlic & Herb
Salad Dressing & Recipe Mix
3 medium potatoes, cut into 3/4 inch
chunks
3 medium carrots, cut into 1/2 pieces
3 cups hot cooked noodles
Irish Stew
Heat oil in 5 quart saucepot on medium-high
heat. Coat meat with flour. Add to saucepot
with onion; cook and stir until browned. Stir
in broth, tomatoes and salad dressing mix.
Bring to boil, stirring occasionally. Reduce
heat to low; cover and simmer 30 minutes.
Add potatoes and carrots; cover. Simmer an
additional 30 minutes. Remove cover; simmer
15 minutes or until meat is tender and sauce is
thickened, stirring occasionally.
Serve over noodles.
Roasted Red Pepper
and Garlic Soup
In a large skillet, mix the peppers, tomatoes, garlic,
onions, and olive oil together. Roast in a 500 degree
oven until slightly brown. Transfer into a pot and
add the stock. Bring to a boil and let simmer for 15
minutes. Puree the solids in a blender until smooth.
Transfer to a pot and adjust consistency and seasoning.
74
6 red bell peppers, cut in halves and seeded
1 onion, sliced
2 tomatoes
8 cloves garlic
1/4 cup olive oil
6 cups vegetable or chicken stock
1/4 cup fresh basil
Beef Stew a.k.a. Brown Soup
3 pounds top round steak
Potatoes
Carrots
Celery
Onion
6 cans consommé
Brown steak. Chop vegetables, amounts can vary
depending on your preference. Add stuff together
in a pot and season.
Add a soup stone too, if
you have one.
Vegetable Soup a.k.a. Baby Food Soup
3 pounds beef roast
4 cups each of potatoes, carrots, celery
1 large onion
1 cup rutabaga
1 1/2 cups cabbage
8 cups beef consommé
1 small can tomato paste
The vegetables in this soup are finely ground. We use a grinder attachment that goes
on the Kitchen Aid mixer. An old fashioned hand grinder also works, but takes a lot of
time!
Add all ingredients to large pot. Cut roast into chunks. After meat is tender, pull out
and shred.
Cook for 6-8 hours. Freezes well.
75
Minestrone Soup
Cook all ingredients for at least two hours. Add cooked
noodle shells. Let simmer for 20 minutes.
2 cups dried navy beans 1 ham bone
1 1/2 quarts cold water 1 large onion
1/2 cup celery
1 green pepper
2 1/2 pounds tomatoes
1 package shredded carrots
Salt
1 pound round steak, browned
2 cloves garlic, crushed
16 ounces tomatoes
1 medium carrot, sliced
1 medium potato, diced
2 stalks celery
2cans beef consommé
2 teaspoons basil
1/4 cup parsley
1/2 cup cooked noodle shells
Creole Bean Soup
Chop vegetables and cook for several hours.
Slightly mash beans to thicken soup.
Freezes well.
Roasted Butternut Squash Soup
Bake squash until tender in 400 degree oven,
45 to 55 minutes.
Heat the oil and butter. Add chopped onions
and curry powder and cook over low-tomedium heat for about 10 minutes, until the
onions begin to soften. Add chopped apples
and cook another 5 minutes. Add broth and
apple juice to the pot and bring to a boil. Reduce heat and simmer.
When squash is cool enough to handle, scoop
the flesh out with a large spoon and add it to
the simmering soup pot. Cook for several
minutes, checking to make sure that the apples and squash are tender.
Turn off the heat under the pot, and purée
the soup until smooth.
2 tablespoons canola oil, plus extra for baking the squash
1 tablespoon butter
3 cups chopped onions (and leeks, if you
have them)
4 teaspoons curry powder
2 small to medium butternut squashes
2 green apples, peeled, cored, and chopped
4 cups chicken broth
1 cup apple juice
Salt and freshly ground black pepper
Optional garnishes: creme fraiche thinned
with a little milk or crostini with goat
cheese.
Season to taste with salt and pepper and return to simmer if the soup has cooled.
76
1 gallon chicken stock
Chicken Tortilla Soup
1/2 pound diced chicken
1/2 bag Doritos tortilla chips
Boil chicken stock. Add tortilla chips—run through a
food mill. Return mixture to pan. Add spices and salt 1 tablespoon cumin
and pepper to taste. Add remaining ingredients.
1 tablespoon chili powder
1 tablespoon garlic
Simmer 15 minutes.
3 ounces green chilies
3 peppers – red and green
Note from the Editor: It
seems weird to me to use
Doritos. I think Tostitos
would be better. I double
checked the recipe card and
it really does call for Doritos.
4 slices bacon
3 cups milk
Celery salt or leaves or celery stalks
1 diced red onion
1/2 bunch cilantro
1 small can diced tomatoes
1 tablespoon red pepper flakes
Potato Soup
3—4 medium potatoes
1 small onion
1/2 stalk celery
Fry bacon chopped in bits with chopped onion. Add
peeled, cubed potatoes and enough water to just cover the contents of the pot. Add salt, pepper and celery leaves. Simmer until potatoes are soft and can
be mashed with a fork. Mash a few cubes and add
enough milk to achieve the desired consistency.
77
Sauces
78
Creamy Alfredo
Sauté garlic in butter. Add whipping cream and
increase temperature. Slowly add cheese in sections, letting cheese melt before adding more.
Stir constantly until all cheese has melted. Add
cayenne, seasoning salt, and pepper to taste.
3 cloves garlic
2-3 cups shredded parmesan
Cayenne
2 cups heavy whipping cream Lawry’s seasoning salt
Pesto
Toast pine nuts over low heat.
Melt butter in small bowl with garlic. Using a food processor or blender, combine ingredients adjusting
proportions of ingredients until ideal consistency and taste is achieved.
Be creative! Adding roasted red
peppers and other additions can be
fun too.
Basil, garlic, pine nuts, parmesan
cheese, butter, oil.
Grandpa Lloyd’s Marinara Sauce
3 large cans tomato juice
6 medium cans of tomato sauce
4 cans tomato paste
Garlic powder
Sweet basil
Combine ingredients (including drippings from meatballs if desired) and heat, stirring occasionally, for at
least four hours. The sauce shouldn’t be boiling, but
should be hot enough to maintain a rolling effect on the
sauce.
Celery flakes
Parsley flakes
Red pepper flakes
Green pepper flakes
Cayenne
Salt and Pepper
Bay leaf
79
Cookies and Bars
80
Chocolate Chip Cookies
a.k.a Pound of Butter Cookies
About this recipe … These cookies, like
most cookies, are best consumed when slightly
undercooked. Famous for their high butter
content and generous helping of vanilla extract, these cookies are definitely a Kreitzer
staple.
Mix butter and sugar on low speed in large mixing
bowl. Add eggs and vanilla and mix until smooth.
Kreitzers like vanilla; so feel free to add a lot!
Add dry ingredients and chocolate chips.
Remember—the quality of the chocolate is important.
Cheap chocolate chips will result in lower quality cookies.
Form into balls and cook at 375 degrees for about nine
minutes. Remove cookies from heat when they still look
quite soft—they will continue to harden on the cooling
rack.
1 pound butter, softened
2 cups brown sugar
1 1/2 cups granulated sugar
3 eggs
Vanilla—lots—not sure how much
1 1/2 teaspoons baking soda
6 cups flour
1 bag of large chocolate chips
Gross, Tom! Not sanitary!
Note from the Editor One time, Joe told Katie
to use three cups of granulated sugar. Funny!
81
Chocolate Drop Cookies
Combine flour, soda, salt. Cream butter and sugar,
add egg, then melted chocolate. Stir in vanilla and
milk. Add dry ingredients.
Place on a parchment lined cookie sheet. Bake 425 degrees for 8-10 minutes.
Frost with a melted chocolate, powdered sugar and
milk frosting.
1 1/2 cups flour
1/2 teaspoon soda
3/4 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 egg
2 squares baker’s choc. 1 teaspoon vanilla
1/2 cup milk
(A less buttery version)
Cream butter and
sugar, then add eggs
and vanilla. Add dry
ingredients and
chocolate chips.
Bake for 325 degrees
for 8-10 minutes.
2 1/4 cups flour
1 teaspoon soda
Dash salt
2 sticks butter
3/4 cups brown sugar
3/4 cups granulated sugar
2 eggs
1 teaspoon vanilla
1/2 bag each of semi-sweet
and milk chocolate chips
Nancy’s Brownies
Melt the chocolate and the butter. Add sugar and eggs then the
remainder of the ingredients. Bake in a 9x13 greased pan.
Bake for 25 minutes at 350 degrees. Do not over-bake. Cool in
pan.
Optional: frost with chocolate icing or powdered sugar.
2/3 cup flour
1/4 teaspoon salt
2 squares chocolate
1 cup sugar
1 teaspoon vanilla
1/3 cup butter
2 eggs
82
1 pound dates
2 tablespoons water
1 cup butter
1 cup sugar
3 beaten eggs
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 cup cream
1 teaspoon vanilla
2 cups oatmeal
Nana’s Oatmeal Date
Cookies
Cook dates until soft and cool. Combine all ingredients,
adding 1/4 cup more flour if necessary. Form into shape
on baking sheet.
Bake at 375 degrees (or lower) temperature for 10-12
minutes.
Cry Babies
Combine ingredients. For bars, bake at 375 degrees for 25-30 minutes. For cookies, bake at 400
degrees for 8-10 minutes.
Note from the Editor: As the story goes, “so named because
the babies would have one and then cry for more.”
1 cup Karo syrup, dark
1 cup sour cream
1 1/2 teaspoons ginger
3 cups sugar
2 cups butter, melted
1 teaspoon ground cloves
1 tablespoon baking soda
1 tablespoon water
5ish pounds flour
1 cup shortening 1 cup sugar
1 egg
1 cup molasses
1 cup boiling water 1 teaspoon salt
1 teaspoon ginger 5 cups flour
1/2 teaspoon vanilla
Swedish Pepparkakor
Dilute soda in water. Combine ingredients slowly until
mashed potato consistency.
Chill overnight.
Roll on floured surface, cut
into shapes. Bake at 350 degrees for ten minutes.
Beulah’s
Chocolate Cookies
Peanut Butter
Blossom Cookies
Combine ingredients. Add 1/2 cup more flour
if needed. Bake at 370 degrees for 8-10
minutes.
Combine ingredients. Add 1/2 cup more flour
if needed. Bake at 370 degrees for 8-10
minutes.
1 1/2 cups sugar
1/2 cup buttermilk
1 egg
2 squares chocolate
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon soda
2 1/2 cups flour
1 3/4 cups flour
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup peanut butter
2 tablespoons milk
83
1/2 cup sugar
1 teaspoon soda
1/2 cup butter
1 egg
1 teaspoon vanilla
Martha’s Gingerbread
Cookies
For the cookie:
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
For the cookie:
4 teaspoons ground ginger
Sift together flour, baking soda, and baking powder into a large bowl. Set
4 teaspoons ground cinnamon
aside. Mix butter and sugar on medium speed until fluffy. Mix in spices and 1 1/2 teaspoons ground cloves
salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix
1 teaspoon finely ground pepper
until just combined. Divide dough into thirds; wrap each in plastic. Refriger- 1 1/2 teaspoons coarse salt
ate until cold, about 1 hour.
2 large eggs
1 cup unsulfured molasses
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surFine sanding sugar, for sprinkling
face to a 1/4-inch thick and cut into shapes. Space 2 inches apart on baking For the Royal Icing:
sheets lined with parchment paper.
1 pound confectioners sugar
5 tablespoons meringue powder
Bake cookies until crisp but not dark, 10 to 12
minutes. Do not over bake. Let cool on sheets on wire racks.
For the Royal Icing: Combine sugar, meringue powder and a scant 1/2 cup water and
mix on low until smooth, about 7 minutes. If icing is too thick, add water a little at a
time; if too thin, mix another 2-3 minutes.
Pumpkin Cookies with Brown Butter Icing
For the cookies: Preheat the oven to 375 degrees. Whisk together
flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
For the cookies:
2 3/4 cups all-purpose flour
Put butter and brown sugar in the bowl of an electric mixer fitted
1 1/4 teaspoons coarse salt
with the paddle attachment. Mix on medium speed until pale and
1 1/2 teaspoons ground cinnamon
fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add
1 1/4 teaspoons ground ginger
pumpkin, evaporated milk, and vanilla; mix until well blended,
3/4 teaspoon ground nutmeg
about 2 minutes. Add flour mixture; mix until combined.
3/4 cup (1 1/2 sticks) unsalted butter,
softened
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch
2 1/4 cups packed light-brown sugar
plain tip (such as Ateco #806) or use a ziplock bag with a hole cut in
2 large eggs
the corner. Pipe 1 1/2-inch rounds onto parchment-lined baking
1 1/2 cups canned solid-pack pumpkin
sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway
(14 ounces)
through, until tops spring back, about 12 minutes. Cool on sheets on
3/4 cup evaporated milk
wire racks 5 minutes. Transfer cookies to wire racks; let cool com1 teaspoon pure vanilla extract
pletely.
For the icing:
For the icing: Put confectioners sugar in a large bowl; set aside.
4 cups confectioners sugar, sifted
Melt butter in a small sauce10 tablespoons (1 1/4 sticks) unsalted
pan over medium heat. Cook,
butter
swirling pan occasionally,
1/4 cup plus 1 tablespoon evaporated
until golden brown, about 3
milk
minutes. Immediately add
2 teaspoons pure vanilla extract
butter to confectioners sugar,
scraping any browned bits
from sides and bottom of pan. Add evaporated milk and vanilla; stir
until smooth. Spread about 1 teaspoon icing onto each cookie. If icing
stiffens, stir in more evaporated milk, a little at a time. Cookies can
be stored in single layers in airtight containers at room temperature
up to 3 days.
84
Cocoa Chocolate
Chip Cookies
Cream butter and sugar. Add eggs and vanilla and
mix until a fluffy texture is achieved. Mix in dry ingredients and chocolate chips.
For the cookie:
1 3/4 cups unbleached all-purpose
flour
1 2/3 cups cake flour or more allpurpose flour (cake flour gives a finer texture)
1 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup (2 sticks) cold unsalted butter
2 packed teaspoons freshly grated
orange zest
1 large egg plus 2 large egg yolks, at
room temperature
For the icing:
1 orange
1 1/2 cups confectioners sugar
2 to 4 tablespoons whole milk
2 drops almond or vanilla extract
Pinch fine salt
1 cup dark brown sugar
3/4 cup white sugar
1 cup butter
3 eggs (mix until fluffy)
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup cocoa
1 bag chocolate chips
Orange Butter Cookies
For cookie:
Preheat oven to 350 degrees. Line two cookie sheets with
parchment paper.
In a bowl, whisk flours, baking soda, and salt together. In
a mixer, cream together the sugar, butter, and orange zest
at medium speed until light and smooth, about 3 minutes.
Scrape down the sides of bowl frequently. Add egg and
mix. Stir in dry ingredients just until combined.
Scoop tablespoons of dough onto parchment, leaving more
than 1 inch between cookies. Press each one down lightly
with 2 fingers to flatten to a thickness of ½ inch. Leave any
ridges and valleys on top of cookie intact, but smooth the
edges.
Bake about 15 minutes at 350 degrees, rotating cookie
sheets halfway through. Cookies should be pale but baked
all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers
up to 1 week.
For the icing:
Bring a small pot of water to a boil. Peel orange,
being careful to remove only outer orange zest, and
cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners sugar into a bowl.
Whisk in 2 tablespoons milk (or more) to make mixture thin enough to spread. Add extract, salt and
zest, and whisk to combine.
Place cookies on a rack and drizzle icing over each
one (make sure there is some orange zest in each
spoonful). Icing will settle into cookie crevices; let
harden.
Makes about 4 dozen cookies.
85
Vicki’s Sugar Cookies
Cream butter, add sugar, vanilla and eggs (one at a
time). Mix dry ingredients separately in a different
bowl. Add gradually to cream mixture and chill
thoroughly.
Roll on well floured surface. Cut into desired
shapes. Bake on ungreased cookie sheet for 6-8
minutes at 375 degrees.
1 cup butter
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
Ethyl’s Sugar Cookies
Mix shortening, sugar, eggs and flavoring thoroughly.
Stir flour, baking powder, and salt together; blend in.
Chill at least 1 hour.
Heat oven to 400 degrees. Roll dough 1/8 inch thick
and cut into shapes.
Place on ungreased sheet and bake 6 to 8 minutes. Do
not over-bake. Makes 6 dozen cookies.
1 1/2 cups butter
2 cups sugar
4 eggs
3 teaspoons vanilla
5 1/2 cups flour
2 teaspoons salt
Tillie’s Sugar Cookies
1 cup butter
1 cup sugar
2 teaspoons vanilla
Cream wet ingredients and add dry ingredients in a mixer. 2 tablespoons milk
Chill for a few hours or overnight.
2 teaspoons cream of tartar
Roll and cut into shapes. Bake at 350 degrees for 8 minutes.
1/3 cup flour
86
Mary Jo’s Sugar Cookies
For the cookies:
Cream butter, sugar, vanilla and egg in mixer. Add
sour cream and then add dry ingredients. Let chill.
Roll on floured surface to be 1/4 inch thick (thicker than
most other cookies). Cut into shapes and sprinkle with
sugar.
Bake at 400 degrees for nine
minutes.
3 1/4 cups flour
1/2 teaspoon salt
1 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla or1/2 teaspoon
nutmeg
1/2 cup sour cream
For the frosting:
2 1/2 cups powdered sugar
1/3 cup soft butter
For the frosting:
3 tablespoons milk
Mix ingredients and add coloring.
1 teaspoon vanilla
Dough:
Snickerdoodles
1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1 1/2 cups flour
Add wet, combine dry. Mix. Chill for 1 hour.
1/4 teaspoon salt
1/2 teaspoon soda
Preheat oven to 300 degrees.
1/4 teaspoon cream of tartar
Mix topping (sugar and cinnamon) and roll in
dough balls (about 2 1/2 tablespoons in size).
Topping:
Press onto parchment lined sheet and bake
for 12-14 minutes.
2 tablespoons sugar
1 teaspoon cinnamon
87
Spritz
Heat oven to 400 degrees. Mix butter,
sugar, eggs. Work in flour. Using 1/4 of
the dough at a time, force dough through
cookie press on an ungreased sheet.
Bake 6-8 minutes, or until set but not
brown. Makes about 15 dozen cookies.
2 cups butter
2 cups powdered sugar
6 egg yolks
1 teaspoon salt
1 1/2 teaspoons vanilla 1 1/2 teaspoons almond
5 cups flour
extract
3 eggs
1 cup sugar
1 1/4 cups brown sugar
1 teaspoon vanilla
1 teaspoon white syrup
2 teaspoons soda
1 cup + 2 tablespoons peanut butter
4 1/2 cups oatmeal
6 ounces M&Ms
6 ounces chocolate chips
1/4 pound butter
Grandma Mary’s
Monster Cookies
Mix ingredients in order. If they seem too
sticky, add more oatmeal. Bake at 350 degrees for 10 minutes.
Calorie Balls
(Peanut Butter Rice Krispie Balls)
Melt peanut butter and butter in microwave. Add sugar and krispies and mix
well. Roll into balls and chill in freezer.
Cover balls in melted chocolate and refreeze to set chocolate.
1 cup chunky peanut butter
1 cup powdered sugar
2 tablespoons soft butter
1 1/2 cups Rice Krispies
1 cup butterscotch chips
1/2 cup chocolate chips
88
Sophie’s Svenska
Cream Wafers
For the cookies:
Using electric mixer, mix ingredients. Chill dough until
firm.
Roll paper thin. [Note from the Editor: Make sure you
roll this very this as it rises a lot in the oven.] Cut and coat
with granulated sugar. Prick with fork. Bake for 7
minutes at 375 degrees. Assemble with butter frosting.
For the filling:
Mix ingredients and tint with pastel colored dye.
For the dough:
For the Filling:
1 cup soft butter
1/2 cup soft butter
1/3 cup cream
3/4 cup powdered sugar
2 cups flour
1 egg yolk
1 teaspoon vanilla
Frozen Lemon Dessert
Note from Editor: Does anyone like this besides Jack?
Cook the yolks, juice, sugar and rind in a double broiler until thick, then cool.
Beat egg whites and add 2 teaspoons
sugar, and 2/3 cup whipped cream. Add
to above mixture once it is totally
cooled.
2 egg yolks
1/3 cup sugar
2 teaspoons lemon juice 1/2 lemon rind
2 egg whites
Crush vanilla wafers and put on bottom 2/3 cup whipped cream
of pan. Pour lemon mixture on top and
then top with more wafer crumbs. Freeze overnight.
2 teaspoons sugar
1/4 cup vanilla wafers
Peanut Butter Chews
Bring syrup and sugar to
1 1/2 cups white karo syrup
boil. Add peanut butter
1 cup sugar
and pour over flakes.
1 cup peanut butter
Form into balls and set
6 cups corn flakes
on wax paper to let set.
89
Molasses Sugar Cookies
Add wet, combine dry. Mix. Chill for 1
hour (or cheat and add 1/8 cup flour)
3/4 cup shortening
1 teaspoon cinnamon
1 cup sugar
1 teaspoon salt
Preheat oven to 350 degrees.
1/4 cup molasses
1 teaspoon cloves
Roll dough balls (about 2 tablespoons in
size) in coarse sugar.
1 egg
1 teaspoon ginger
2 cups flour
Sugar for topping
Place but do not press onto parchment
lined sheet and bake for 8-10 minutes.
Fairy Drops (Pressed Sugar Cookies)
Cream butter with sugars and oil. Mix in remaining. Roll dough into cookies about 2 tablespoons in size. Cover in sugar and place onto an ungreased cookie sheet. Gently flatten with the bottom of a glass, preferably one with a cool pattern.
Bake at 350 degrees for 12 minutes.
1 cup sugar
1 cup butter
1 cup oil
1 teaspoon vanilla
2 eggs
1 teaspoon salt
1 teaspoon soda
4 1/2 cups + 2 tablespoons flour
90
Old Fashioned
Shortbread
Nonstick cooking spray
2 cups (4 sticks) unsalted butter
1 1/2 cups confectioners sugar, sifted
1 teaspoon vanilla extract
Prepare a 9 x 13 inch pan with cooking spray and
parchment paper.
Cream butter and sugar, add in sugar and vanilla.
Slowly add flour and mix until well combined.
Spread dough into prepared pan and refrigerate for
two hours or freeze for one hour.
Preheat oven to 325 degrees. Cover dough with sanding sugar and score dough.
4 cups flour
4 tablespoons coarse sanding sugar
Bake 50-60 minutes until lightly brown. Immediately
rescore and let cool on wire rack for one hour.
Note from the Editor: Easy to make and a classic flavor, these are a personal favorite.
Chocolate Toffee Bars
Melt butter and sugar in small saucepan. Add egg and flour.
Bake at 350 degrees for 12-15 minutes until golden on edges and cooked through. But do
not overcook!
While bars are still hot, cover with chocolate,
let melt and then spread melted chocolate.
Score bars and freeze to set.
2 sticks butter
1 cup brown sugar
1 egg yolk
2 cups flour
Milk or semi-sweet chocolate (high quality)
91
Red Hots
(Cinnamon
Jumbles)
1 cup butter
2 cups sugar
2 eggs
1 1/2 cups buttermilk
2 teaspoons vanilla
4 cups flour
1 teaspoon soda
1 teaspoon salt
Sugar
Cinnamon
Combine ingredients in mixer and chill for at least one hour in the refrigerator or 30 minutes in the freezer.
Roll into balls and sprinkle with cinnamon and sugar.
Bake at 400 degrees for 8-10 minutes. Cookies will spread and become
a light cakey texture.
Snicker Bars
2 cups milk chocolate chips
Melt 1 cup chocolate chips and1/4 cup butterscotch. Put into
greased 9 x 13 inch pan and freeze until firm.
1/2 cup butterscotch chips
Boil sugar, milk, margarine for 5 minutes. Add 1/4 peanut
butter, marshmallow cream and vanilla. Pour over melted
chips. Sprinkle with peanuts. Cool.
1 cup marshmallow cream
Melt caramel with water then pour over peanuts. Melt remaining milk chocolate chips and butterscotch chips and 1/4
cup peanut butter. Pour on top and keep in refrigerator.
Take out when fairly hard (but not completely frozen), cut into
bars and refreeze.
1/4 cup margarine
1/2 cup peanut butter
40 caramel cubes
1-2 cups peanuts
2 tablespoons water
1 cup sugar
1/4 cup milk
1 teaspoon vanilla
Whoops! These folks
weren’t attentive and the
bars froze solid before
they were cut into pieces.
Congo
Bars
Combine ingredients and
bake at 350 degrees for 25
minutes.
1 cup flour
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1/2 package chocolate chips
1/3 cup butter
1 cup brown sugar
92
(Better Than Reese’s)
Peanut Butter Cups
In a large bowl mix together peanut butter, butter and powdered sugar. You'll probably
have to use your hands. Roll dough out on a parchment lined surface to a generous 1/4"
thickness. Using a small cookie cutter, cut dough into shapes. Reroll scraps and cut
again.
Place cut shapes in the freezer. Meanwhile in a double boiler melt chocolate and shortening until smooth and liquidy. Using a fork, dunk each frozen piece in the chocolate, shaking off the excess. Place chocolate covered piece on a parchment or wax paper lined baking sheet and refrigerate until set.
Notes from the Editor:
1 cup creamy peanut butter
2 cups unsifted powdered sugar
12 ounces semisweet chocolate chips
You should double this. They are that good. And
they freeze well.
The chocolate thing is the mess. It helps if you
keep it really hot, but it is still a mess.
93
Grandma Mary’s
Raisin Bars
Cook raisins in water until 3/4 cup
of liquid remains. Cool.
Mix butter, sugar and eggs. Sift
flour, soda, salt, allspice, cinnamon
and vanilla. Add flour to shortening,
raisins and liquid.
For the bars:
1 cup raisins
1 cup water
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
Bake in a 9 x 13
inch pan at 350 degrees for about 25
minutes.
1 teaspoon cinnamon
1 teaspoon vanilla
For the glaze:
Mix ingredients for
glaze and spread
over bars.
3 tablespoons melted butter
Vanilla
(water if needed)
Caramel Bars
1 cup oatmeal
Combine oatmeal, butter, brown sugar, flour, soda and salt. Pat 3/4 cup brown sugar
1 cup flour
3/4 of the mixture in 9x13 pan and bake 10 minutes in 350 de1 teaspoon soda
gree oven until brown looking.
1 teaspoon salt
Melt a bag of caramels with milk and butter in double boiler un- 1 bag Kraft caramels
3 tablespoons milk
til caramels completed melted.
Pour over crust and top caramel with chocolate chips and the re- 1 cup chocolate chips
maining 1/4 mixture. Bake 10 minutes at 350 degrees.
1/2 pound vanilla wafers, crushed
3/4 cup soft butter
2 eggs
2 1/2 cup powdered sugar
1 quart fresh raspberries
1/2 cup water
2 tablespoons cornstarch
1 cup whipping cream
Raspberry Dessert
Line 9x13 pan with 2/3 vanilla wafers. Beat butter, eggs
and powdered sugar. Spread over wafer crumbs. In
saucepan, combine juice from raspberries, water and
cornstarch. Bring to a boil and cook, stirring until thick.
Remove from heat, add berries and allow mixture to cool.
94
Cakes, Pies and
Tarts
95
The Passing of the Apple Crisp Recipe
Emails printed in red ink were visible only to the Kreitzer children.
From: Joseph Kreitzer
To: Katie Kreitzer, David Kreitzer, Tom Kreitzer, Rebecca Kreitzer
Date: Oct 11, 2010 7:09 PM
Re: Apple crisp recipe
——————————————
By request- this isn't exactly it, but probably close. I think I based mine on the Better Homes and Garden cookbook, which I can't find right
now.
Oven 400. Greased 8x8 pan. Sliced apples in bottom of pan
Mix:
1 cup flour
1/2 teaspoon salt
Cinnamon to taste
Ditto for allspice and/or nutmeg
Cut butter into dry ingredients. Spread over cut-up apples. Bake 25-30 minutes.
Sent from my iPad
——————————————
Date: Oct 11, 2010 7:11 PM
Probably more like an hour, as i think about it.
Sent from my iPad
——————————————
From: Rebecca Kreitzer
To: Katie Kreitzer, David Kreitzer, Tom Kreitzer, Joseph Kreitzer
Date: Oct 11, 2010 7:11 PM
HEY no fair!! I remember being in high school and asking for this recipe and you telling me it was "some flour, butter, salt and cinnamon at
a high temp for a long time."
——————————————
To: Katie Kreitzer, David Kreitzer, Tom Kreitzer, Stacey Meier
Date: Oct 11, 2010 7:12 PM
Whoever asked for this better be planning on taking pictures and sending them to me!
——————————————
From: David Kreitzer
To: Rebecca Kreitzer, Katie Kreitzer, Tom Kreitzer, Stacey Meier
96
Date: Oct 11, 2010 7:14 PM
Okay. Wasn't it a good idea to ask for it? I'm impressed with my ability to extract written recipes from dad.
——————————————
To: David Kreitzer, Katie Kreitzer, Tom Kreitzer, Stacey Meier
No pictures received.
Date: Oct 11, 2010 7:16 PM
Response from the Author:
He must answer you because he thinks lower of your ability to wing it.
“It didn’t turn out. Stacey is pretty good
at following recipes. It was definitely
missing something.”
——————————————
Date: Oct 11, 2010 7:20 PM
Suggestion from the Editor:
I disagree - he knows Stacey is going to make it
Try the recipe from Mary O’Connor or
Nancy Freeman instead.
——————————————
Date: Oct 11, 2010 7:20 PM
You wouldn't need more direction than that. David, however, ...
Sent from my iPad
——————————————
Date: Oct 11, 2010 7:20 PM
LOL CALLED IT!!! HAHAHAH
——————————————
Nancy Freeman’s Apple Crisp
6 cups sliced apples
1 cup sugar
Date: Oct 11, 2010 7:21 PM
3/4 cup oats
3/4 cup flour
Damn. I guess you were right. :(
1 teaspoon cinnamon
——————————————
3/4 cup melted butter
Date: Oct 11, 2010 7:21 PM
Bake at 400 degrees for 15 minutes and 375 degrees for 45 minutes
^_^ hehe
97
Joe’s Five Minute
Chocolate Cake
Mix ingredients, pour into a coffee mug. Nuke
about 3 min. It will overflow above the mug.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Splash vanilla
Note from the Editor: This one kind of weirds me out. But it tastes better and more cake like than one might expect.
Strawberry Shortcake
Sift dry ingredients and cut in chilled butter, mix 2 cups flour
in cream until just blended. Roll dough to 5/8
2 tablespoons sugar
3/4 teaspoon salt
inch and cut into six 3 inch circles.
Bake at 400 degrees for 10 minutes, or until
puffed and light brown. Cool and split. Spread
softened butter on slippery surfaces.
4 tablespoons sweet butter
An observation of the
Editor: The decorator of
the pictured cake clearly
did not follow the instructions for garnishing,
as written in the directions.
Set the bottoms on dessert plates; spoon on sliced
strawberries, and crown with tops of biscuits.
Whip chilled cream, and spoon a dollop onto each
shortcake, then garnish with a single perfect
strawberry. Serve immediately.
Rhubarb Crunch
Mix rhubarb, sugar, flour. Spread evenly in 9 x 13 inch
greased dish and set aside.
In a large mixing bowl, combine brown sugar, oats, and
1/2 cup flour. Stir well. Cut in butter until mixture is
crumbly. Sprinkle mixture over rhubarb layer.
Bake 40 minutes at 375 degrees. Serve warm or cold.
3 cups diced rhubarb
3 tablespoons flour
1 cup quick oats
1 cup butter
1/2 cup light cream
Sweet butter, softened
6 cups strawberries, sliced
1 1/2 cup heavy cream
12 perfect strawberries
1 cup white sugar
1 cup brown sugar
1 1/2 cups flour
98
Rebecca’s Fruit Coffee Cakes
For Filling:
Combine sugar, cornstarch and fruit. Heat on medium until 1 1/2—2 cups fruit
1/4 cup sugar
bubbles and thickens. Depending on the variety of cake,
you may want to add other spices (such as cinnamon and
nutmeg for apple).
For Batter:
In mixing bowl, mix flour, sugar, powder and salt. Add but1 1/2 cups flour
ter with pastry cutter.
3/4 cup sugar
In a second bowl, mix egg, milk, vanilla and add to first
bowl. Stir until just moistened.
Spread 1/2—3/4 of the mix onto the bottom of a greased 8
inch pan (the use of spring form pans being recommended
here as it results in a more aesthetically pleasing outcome).
Pour filling and then the remainder of the batter in small mounds.
1/4 cup butter
1 egg
1/2 cup buttermilk
Mix ingredients for crumble topping and sprinkle on top.
For Crumble:
Bake at 375 degrees for 40-60
minutes (depending on pan) and
serve warm.
1/2 cup sugar
1/2 cup flour
Note from the Editor: Some of the favored fillings by the Kreitzer family include Raspberry, Apple, Blueberry, Peach/Blackberry
Lemon Blueberry Coffee Cake
For the cake:
Mix cake mix, butter, cream cheese until crumbs form.
Remove one cup for topping. Add water and eggs, beat
on high for two minutes.
Pour into greased pan. Spoon pie filling over batter.
Sprinkle reserved crumbs over filling. Bake at 350 for
40 minutes. Let cool 25 minutes.
For the cake:
1 package lemon cake mix
1/4 cup butter
1/3 cup water
2 eggs
21 ounces blueberry pie filling
For the icing:
1/2 cup powdered sugar
For the glaze:
1 tablespoon soft butter
Combine sugar, butter, milk and extract. Once cake
3 teaspoons milk
has cooled completely pour glaze over cake and allow to 1/2 teaspoon lemon extract
set before serving.
Note from the Editor: This recipe is from Tom’s Godmother. I am not sure how much religious
education Tom got from her, but we did get a good coffee cake recipe out of it.
99
Steamed Chocolate
Pudding
For the cake:
1 egg
1 cup sugar
2 tablespoons soft butter
2 squares melted chocolate
For the cake:
1 3/4 cups sifted flour
1 teaspoon salt
Cream eggs, sugar, butter and melted
chocolate. Sift together dry ingredients. 1/4 teaspoon cream of tartar
1/4 teaspoon soda
Alternate adding dry ingredients and
1 cup milk
milk to wet mixture.
Steam for 2 hours.
For the sauce:
Beat egg until foamy. Blend in melted
butter, sugar, vanilla and let cool. Fold in cream and whip.
For the sauce:
1 egg
1 tablespoon melted butter
1 cup sugar
1 teaspoon vanilla
Cheese Cake with Graham Cracker Crust
For the crust:
Mix graham crackers, butter and sugar in small
bowl. Press into a greased spring form pan.
Bake for 8 minutes at 375 degrees and allow to cool
completely.
For the filling:
In a mixer, combine cream cheese, sugar, zests, vanilla until light and creamy. Add flour, eggs and
yolks, mixing after each. Add sour cream and mix
until smooth.
Pour into pan and bake for 12 minutes at 500 degrees. Reduce heat to 200 degrees and bake
for one hour. After removing from oven, run knife along edge of pan. Let cool before removing pan.
Note from the Editor: For chocolate variety, add cocoa powder in lieu of some of the flour in filling and
crust.
For the crust:
For the filling:
1 1/2 crushed graham crackers
2 1/2 pounds cream cheese
3 tablespoons flour
3 3/4 tablespoons butter
1 1/2 cups sugar
5 eggs
2 1/4 tablespoons sugar
1 1/2 teaspoons lemon zest
2 egg yolks
1 1/2 teaspoons orange zest
1/2 cup sour cream
100
Rebecca’s Flourless Chocolate Cake
For the cake:
Melt the chocolate in a large bowl. Beat the sugar and butter for two minutes. Add eggs, one
at a time. Add chocolate and vanilla. Beat for another minute.
Bake for 60-70 minutes (clean knife test). The center will sink and have cracks. Let cool for
15 minutes. Press edges.
Refrigerate for 6-24 hours, remove from pan and invert.
For the glaze
Heat cream to a boil, remove from heat and stir in chopped chocolate until it melts. Pour
over cake and let set for 15 minutes. Garnish with fresh raspberries and mint leaves.
For the syrup:
Puree the raspberries in a blender. Press through cheesecloth or sieve to remove seeds.
For the cake:
For the glaze and syrup:
1 cup granulated sugar
3/4 cup butter
1/2 cup + 1 tablespoon heavy cream
2 teaspoons vanilla
10 eggs
8 ounces semi-sweet chocolate
32 ounces semi-sweet chocolate
20 ounces frozen raspberries in syrup
101
Café Latte’s Chocolate Turtle Cake
Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Cover each
bottom with disk of parchment paper.
For the cake:
For the cake:
In bowl, combine egg, oil and buttermilk. In large separate bowl, mix
together dry ingredients. Gradually add wet ingredients to dry until
well mixed. Gradually add hot coffee. Scrape batter into prepared
pans.
1 cup buttermilk
For the frosting:
1/2 cup milk
Mix sugar and milk in saucepan. Add butter. Bring to a boil. Remove
from heat. Add chocolate chips to pan. Using wire whisk, mix until
smooth. If frosting is too thick or grainy, add 1 or 2 teaspoons hot coffee.
1 cup sugar
Sprinkle with 1/2 cup pecans, drizzle with 1/4 cup caramel. Add next
layer, again top-side down. Repeat frosting and sprinkle with 1/2 cup
pecans and drizzle with 1/4 cup caramel. And final layer top-side up,
frost with petal effect and finish with remaining pecans and caramel.
3/4 cup caramel
1 egg
2 cups flour
1 3/4 cups sugar
1/2 cup good quality cocoa
Bake for 25 to 30 minutes, or until toothpick inserted into center comes
1 teaspoon salt
out clean. Let cake rest in pans for 10 minutes. Turn out onto wire
1 tablespoon baking soda
racks to cool.
1 cup hot coffee
Place one cooled cake layer, top-side down, on cake plate. Spread with
one-third of frosting, pushing it out gently from edges to make a petal
effect.
For the frosting:
2 cups good-quality semisweet chocolate chips
1 1/2 cups toasted pecans
Nana’s Never Fail Devil’s Food Cake
Beat egg whites vigorously in mixer and remove. (If not sufficiently
beaten, cake will fail.) Mix cocoa, water and soda together and allow to
cool. (If not sufficiently cooled or too cold, cake will fail.) Cream butter,
sugar, vanilla and egg yolks. Alternate between adding buttermilk and
flour with cocoa mixture. Carefully
fold in beaten egg whites.
Bake at 350 degrees for 35 minutes
then let cool. To frost, use Mary
Kreitzer’s Raisin Bars glaze and triple
it.
2 tablespoons cocoa
1/2 cup hot water
1 teaspoon soda
1 1/2 cups sugar
1/2 cup butter
2 eggs
1/2 cup buttermilk
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
Note from the Editor: Jane Clare Joyner says “It isn’t really fail
proof, but that is a story for another time.” Note to self: ask Jane
Clare about her apparent Never-Fail Devil’s Food Cake failure.
Mary Jo and Rebecca have each made this cake, and despite several opportunities for failure, Keigan deemed
102
Carrot Ginger Cake with
Orange Cream Cheese Frosting
For the cake:
Unsalted butter, for pans
3 cups all-purpose flour, plus more for
pans
1 cup (3 ounces) pecan halves
1 pound large carrots, peeled
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 1/2 cups vegetable oil
1 tablespoon freshly grated ginger
1 teaspoon salt
1 teaspoon ground cinnamon
For the frosting:
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
3 (8-ounces each) cream cheese, room
temperature
3 cups confectioners sugar
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
Pinch of salt
For the cake:
Toast pecans in 375 degree oven then set aside to
cool and chop. Reduce temperature to 300 degrees.
Butter and dust two 8x2 cake rounds.
Grate carrots, yielding 2 1/2 cups. Place carrots,
eggs, buttermilk, vanilla, sugar, vegetable oil, and
ginger in a large bowl; whisk until well combined.
In a medium bowl, whisk together dry ingredients.
Using a rubber spatula, fold the flour mixture into
the carrot mixture until combined. Fold in the
toasted pecans.
Divide batter between the two cake pans, and bake
until a cake tester inserted into the middles comes
out clean, about 1 hour. Remove pans from oven,
and transfer to a wire rack to cool, 15 minutes.
Turn cakes out onto rack; let stand until completely
cool. Frost and eat!
For the frosting:
Place butter in the bowl of an electric mixer
fitted with the paddle attachment, and beat
on medium-high speed until fluffy, about 2
minutes. Add cream cheese, and beat until
well combined and fluffy, about 2 minutes
more. Add the remaining ingredients, and
beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container
for up to two days.
Note from the Editor: This recipe makes 2 cake rounds, but can also make 1 brownie pan, cupcakes or (by baking on 2 cookie sheets) layer bars. If modifying the recipe to make something
smaller (such as cupcakes), cut down on the baking time drastically and be vigilant about checking the oven. You don’t want to over-bake these.
103
For the filling:
2 tablespoons all-purpose flour, plus more
for work surface
8 cups (about 4 pints) blueberries, picked
over
1/2 cup sugar
2 tablespoons unsalted butter, cut into
small pieces
2 tablespoons all-purpose flour
Juice of 1/2 lemon
1 large egg yolk
1 tablespoon heavy cream
For the crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut
into small cubes
1/4 cup ice water, plus more if needed
Kate’s Blueberry Pie
For the crust:
In the bowl of a food processor, combine flour and
salt; pulse to combine.
Add butter, and pulse
until mixture resembles
coarse crumbs with some
larger pieces remaining,
about 10 seconds.
With machine running, add ice water through feed tube in
a slow, steady stream, just until dough holds together
without being wet or sticky. Do not process more than 30
seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1
tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half,
and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in
the refrigerator before using.
For the filling:
On a lightly floured work surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge
of dough over or under. Roll out remaining dough; transfer dough (on parchment) to a baking sheet.
Chill pie shell and dough until firm, about 30 minutes.
Place blueberries in a large bowl; with your hands, crush about 1/2
cup of berries, letting them fall into the bowl as you work. Add sugar,
butter, cornstarch, flour, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center.
Remove dough from refrigerator, and place over blueberry filling.
Tuck edge of top dough between edge of bottom dough and rim of
pan. Using your fingers, gently press both layers of dough along the
edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam
to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being
careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat
oven to 400 degrees, with rack in lower third.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20
minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway
through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50
minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is
baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
104
Michelle’s Cherry Pie
Note from the Editor: Michelle is a beloved family friend who makes excellent fruit pies up in Grand Rapids.
Here are her notes on how to replicate her desserts. This recipe also works well with raspberries.
For the crust:
Cut Crisco into dry ingredients with pastry blender
till mixture forms pieces the size of peas. Add water
1 teaspoon salt
one tablespoon at a time and stir with a fork. The
2/3 cup + 2 tablespoons butter flavored dough is ready when it clears the side of the bowl.
Crisco
Divide in half and refrigerate for 15 to 20 minutes.
Roll one inch wider than pan plate.
5-7 tablespoons ice water
For the crust:
2 cups flour
For the filling:
3 tablespoons tapioca
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup sugar
6 drops red food coloring
1/4 cup cherry juice
3 1/2 cups drained water-packed red
sour cherries
1/4 teaspoon almond extract
For the filling:
Mix all ingredients except butter and let stand 15
minutes. Pour into 9-inch pie shell. Dot with 1 tablespoon butter. Add top crust. Make slits in top
crust. Bake at 425 degrees for about 45 minutes.
Tip: Drive to Door County and buy a bucket of frozen cherries. Drive to Grand Rapids and defrost
cherries in downstairs fridge. If making more than
one pie (and why wouldn’t you?) take over the
kitchen as early as possible, preferably before dawn
or whenever Bob Douglas rises to go fishing, whichever comes first, but my money’s on Bob.
Blueberry Pie
1 tablespoon butter
Line 9-inch pie pan with pastry. In a bowl, combine
all ingredients except butter. Pour into pie crust.
Dot with butter. Cover with top crust and seal edges. If desired, brush top crust with 1 tablespoon of
milk and sprinkle with 1 teaspoon of sugar. Cut
slits in top crust. Bake at 425 degrees for 10
minutes. Reduce heat to 350 degrees and bake 30
minutes more.
Tip: Follow advice in Michelle’s Cherry Pie recipe
regarding first dibs on kitchen. My money’s still on
Bob.
1 quart blueberries
1 cup sugar
Juice of 1/2 lemon
2 tablespoons tapioca
1 1/2 tablespoons flour
1 tablespoon butter
105
Rebecca’s Fruit Tarts
For the tart:
1/2 cup unsalted butter, room
temperature
2/3 cup sugar
1 1/2 cups flour
1/2 teaspoons vanilla
1/4 teaspoons salt
1 egg
For the shortbread tart:
Preheat the oven to 400 degrees. Cream together the sugar and
butter in a medium mixing bowl until well combined. Next add
the egg and vanilla. Mix until completely incorporated. Finally,
slowly add the flour and salt. Mix until the flour is just combined. Pat the dough into a fluted 8 or 9 inch tart pan. Bake the
tart shell at 400 degrees for 8 – 10 minutes or until lightly brown For the filling:
(makes enough for two tarts)
around the edges. Be careful to not burn the crust. Allow the
1 1/2 cups milk
shell to cool before adding the filling.
2 teaspoons vanilla extract
3 large eggs yolks
For the custard filling:
In a medium-sized stainless steel bowl, 1/4 cup granulated sugar
1/8 cup flour
mix the sugar and egg yolks together
with a wooden spoon. (Never let the
mixture sit too long or you will get piec- 3/4 tablespoons liqueur
(Grand Marnier, Brandy,
es of egg forming.) Sift the flour and
Kirsch)
cornstarch (corn flour) together and
then add to the egg mixture, mixing unFor the glaze:
til you get a smooth paste.
Apricot preserves
Meanwhile, in a saucepan combine the
milk and split vanilla bean on medium heat until boiling. (The milk
will foam up to the top of pan when done, so watch carefully.) Remove
from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a
few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape
out seeds, and add the seeds to the egg mixture. (The vanilla bean can be dried and placed in
your sugar bowl to give the sugar a vanilla flavor. This sugar can then be used in baking where
you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling,
whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it
becomes very thick and it is hard to stir.
Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and
immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until
needed, up to 3 days.
For the apricot glaze:
If keeping the completed tart
for several days, you may want
to glaze with an apricot glaze.
Bring apricot preserves to a
simmer for several minutes,
cool slightly and press through
a sieve. Glaze the fruit while
still warm (but not hot).
106
Strawberry Tart
For the tart:
Combine salt, sugar and flour in the food processor bowl and spin to combine. Stop, add the
butter, and pulse until butter is incorporated
and the mixture looks grainy. Add the egg, extracts, and a tablespoon of ice water, and whirl
until mixture comes together. If it does not,
continue to add ice water, 1 tablespoon at a
time, until it does.
Put into a baggie, seal and chill about an hour.
For the crust::
1/2 cup cold butter
1/4 cup sugar
1 egg
pinch of salt
1 1/2 cups all purpose flour
1/4 cup ice water
grated lemon peel or 1/2 teaspoon lemon
[Editor’s Note: always chill crust dough of any kind extract
to firm up the fat in it and make it easier to roll. Otherwise, you’ll have a sticky mess.]
For the filling:
Take chilled dough and roll it on a floured sur- One container Marscapone cheese
face to about a 12 inch circle. To transfer it to
1/2 bar of cream cheese
pans, fold it gently into quarters, lift, put in
1/3 cup sugar
place and unfold.
If using spring form, pat gently into place and
make sure the walls are even all round. If using
a cake pan, place dough over outside of pan, almost to rim. Be sure there are no thin places.
Prick dough all over with fork to prevent bubbles.
1 teaspoon vanilla
4 ounces strawberry jam
1 quart fresh strawberries, washed,
dried and hulled
Bake at 450 for 8-10 minutes or until lightly browned. Cool. If on cake pan, gently upend
it with a plate. If using a spring form pan, remove ring carefully.
Filling
Bring cheeses to room temperature. In regular bowl
or food processor bowl, stir to combine and add sugar
to taste. Add grated peel.
Gently spread filling on bottom of crust. Chill for 1/2
hour before placing berries.
Place all berries point up. Find the largest berry and
place it in the center. Next, arrange a ring of similarly-sized berries around the outside. Fill in the
center.
Warm the strawberry preserves and brush the berries all over.
107
Flag Cake
Mix cakes according to package directions. Bake each cake on a cookie sheet. Whip
cream and add powdered sugar to taste. Reserve two cups of whipped cream and mix
with diced strawberries, to be used between layers of cake.
Assemble cake, first one layer of yellow cake, then whipped cream/strawberries mixture then second layer of cake. [Note from the Editor: in order to prevent breaking the second layer of cake when flipping it over, cut in half or quarters before placing them on the cake.]
Frost outside of cake with whipped cream. Place berries and bananas (dipped in lemon juice to preserve their color) to resemble an American flag. This cake is best eaten
fresh, so invite many friends over!
2 yellow cake box mixes
2 pints of whipping cream
Powdered sugar
Strawberries
Bananas in lemon juice
Blueberries
Note from the Editor: David, born on June 14th
(Flag Day), requests this cake each year. He
used to count the blueberries and rows of berries
to evaluate for accuracy. There should be 13
stripes and 50 blueberries.
Alternative forms of Flag Cake, such as abstract
flags, deconstructed layers and shortbread, have
been made in the past, much to the dismay of
David. It is recommended, that should alternative forms of flag cake be made, they not be presented near his birthday.
108
Candy
109
Caramel Corn
1 cup butter
1 1/4 Cups brown sugar
1/3 up dark Karo syrup
2 packages popcorn puffs
Boil butter, sugar and syrup for five minutes
then remove from heat. Stir in soda. Use a medium size saucepan, as the mixture will foam
with the addition of the soda.
Pour over corn and bake at 250 degrees for 60
minutes, stirring occasionally. Pour onto wax paper covered counter to cool.
Rebecca’s Fruit
Sorbet
The editor recommends the following
flavor combinations: raspberry, blackberry, pomegranate mint, and lemon-lime.
1 cup water
1 cup cane sugar
1 cup frozen fruit
1 teaspoon lemon juice
Combine water and sugar in 4 cup or larger pyrex container. Microwave sugar water mix for 7
minutes, stirring halfway through. You may want to do more or less sugar, depending on the sweetness of the fruit.
Blitz fruit in food processor. You want to make 'em into mush. Add fruit and lemon juice to sugar
water. Stir, mixing thoroughly. Because the berries were frozen, the mix should be just warm when
you're done mixing.
Place in a 4 cup or larger plastic tub and put into the freezer. Stir every half-hour, to fluff up the
mixture. It'll take about two hours for the sorbet to set if you've got it in a shallow dish. Deeper dishes will generally mean a longer time for the sorbet to set.
Preparation time: 10 minutes
Freezer time: at least 2 hours.
110
Almond Crisp
Mix thoroughly egg, egg whites and powdered sugar. Add melted butter, vanilla,
cake flour and almonds.
Spread as thin as possible (try not to let any
almonds overlap) on parchment paper. This
recipe will use four baking sheets.
1 egg, 3 egg whites
1/2 teaspoon vanilla extract
1 cup cake flour
3 1/2 tablespoons butter
200+ grams sliced almonds
1 cup butter
Caramels
2 1/4 cups brown sugar
Melt butter. Add brown sugar and salt. Stir in
corn syrup, mixing well. Gradually add milk,
stirring constantly. Cook and stir over medium
heat until candy reaches firm ball stage – 12-15
minutes. Remove from heat, add vanilla. Pour
into well buttered 9x9 pan. Cool, cut and wrap.
Pinch of salt
3/4 cup butter
2 small (5 1/2 ounce) cans Carnation
evaporated milk
1 cup light corn syrup
15 ounces sweetened condensed milk
1 teaspoon vanilla
Caramels
2 cups sugar
1 1/3 cups corn syrup
1/4 teaspoon salt
Mix sugar, syrup and salt and butter. Put on
stove and stir until dissolved. Let come to boil
and add milk slowly, stirring constantly. Cook
until it forms hard ball in cold water – usually
about 60-70 minutes. Pour in buttered 8x8
glass pan. Cut when cool and wrap in wax paper.
111
Mary Frances Schellinger Freeman’s
Candy Store Fudge
Melt butter and chocolate in microwave. Beat eggs, add
powdered sugar. Add this mixture to chocolate/butter mixture. Put into buttered 8x8 pan and refrigerate.
12 ounces real chocolate chips
1 stick butter
2 eggs
1 pound powdered sugar
This recipe card says it is
a $650 recipe. Why?
Grandma Schellinger’s
Chocolate Turtles
1 cup sugar
Using a candy thermometer, cook sugar, cream, milk 2 cups heavy cream
and syrup for 1 hour under
1/2 cup condensed milk
220 degrees, until 240 degrees. Spread over pecans. 3/4 cup dark Karo syrup
Form 3 halves of pecans to Semi-sweet chocolate
look like turtles. Then cover with semi-sweet chocolate.
Grandma Schellinger’s Peanut Brittle
Cook sugar, syrup and butter for about 7 minutes stirring constantly. Test brittle by
putting it in cold water – it is ready if it
forms a hard ball. Add a few drops of vanilla and soda and stir well to mix. Turn
out immediately on buttered cookie sheet
with peanuts.
1 1/2 cups white sugar
1/2 cup white karo syrup
1/2 cup butter, melted
1 cup raw peanuts
Vanilla
Baking soda
112
4 squares chocolate
1 cup milk
1 1/2 cups sugar
Pinch salt
Vanilla
1 cup sugar
1/3 cup white corn syrup
1/3 cup water
1/4 cup butter
3/4 teaspoon salt
1 teaspoon vanilla
Hot Fudge
Boil chocolate and milk for four minutes.
Add the sugar and salt and boil another
four minutes. Add splash of vanilla and
serve.
Great as an ice cream topper or as a topping for yellow cake.
Mary Jo’s Never Fail
Popcorn Balls
Melt butter in saucepan and add sugar. Add syrup and salt. Boil until it makes a thread, about 15-30 minutes. (If the butter mixture isn’t ready, the balls won’t harden). Fold in vanilla and optional food
coloring and pour over air popped corn. Frantically mix.
1 cup un-popped corn
Spread wax paper on counter top. Butter hands so that the corn
doesn’t stick. Loosely form into balls.
Note from the Editor: A favorite from his childhood, upon receiving these pictures of popcorn balls, David
texted back: “I like those! :)”
1 pound butter, melted
2 cups sugar
1 teaspoon salt
Almonds
Semi-sweet chocolate
Ground walnuts
Grandma Schellinger’s
English Toffee
Blanch almonds. Cook butter, sugar and salt about 7 minutes
stirring constantly as butter scorches easily! Test in cold water
and when brittle, turn out on cookie sheet, buttered lightly.
When cool, cover with melted semi-sweet chocolate and sprinkle
with ground walnuts. Let stand overnight or until cold and
chocolate is set. Then, do the same with the other side.
113
Drinks
114
Kreitzer-Ade
Mix limeade, lemonade and sprite. Freeze for
several hours or overnight.
Blend just before drinking (to break up clumps)
and add copious amounts of vodka. Serve and
then immediately make more.
18 ounces limeade concentrate
18 ounces lemonade concentrate
2 liters of Sprite (Diet Sprite, etc.)
Vodka (citrus, vanilla, berry or plain)
Mojitos
—a step-by-step photo montage—
Mash rum with mint and sugar. Add limes, fresh
mint and club soda. For fun, add mashed up fruit!
Present on a fancy tray and serve with a smile.
Bacardi 151, Club Soda, Lime, Mint, Sugar. For variety add seasonal fruit.
Apricot Brandy Slush
Mix ingredients and freeze.
Fill 3/4 glass with slush and top
off with sprite.
115
12 ounces lemonade concentrate
12 ounces orange juice concentrate
1 cup sugar
8 cups lukewarm water
2 cups apricot brandy
sprite
Tom and Jerry Batter
Separate eggs. Stir sugar into yolks. Add spices and
liquor. Beat egg whites until stiff. Mix with yolk batter and blend well. Store in freezer.
To serve, mix 1—2 tablespoons batter and 1 shot
brandy in mug. Fill with hot milk and top with dash
of nutmeg.
4 eggs
1 pound powdered sugar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoons brandy liquor
Grandpa Jack (John August) Kreitzer’s
Black Fig Wine
Note from the Editor: The recipe is from Lloyd Kreitzer’s cookbook, accompanied by his notes. It
was last made in the mid-1960’s.
6 pounds sugar
6 pounds black figs
1 yeast cake
3 gallons water
This recipe for Black Fig wine was used by my Dad and I’ve used it a
few times – good, in fact, I sent some down to Don Mitchell at the
state laboratory in Vermillion – his reply- ‘You got all that could be
gotten out of that – 14 and a half percentage.’
Chop or grind the figs, add other ingredients, let ferment for 2 weeks,
stir every day, then strain into large bottles. Siphon clear wine from the sediment several
times and when the wine is clear put into bottles. The syphoning several times is important for then the wine is clear and a deep red.
Hot Buttered Rum
Cream butter and sugar, spices and mix in ice cream until creamy. Store in freezer.
To serve, put approximately 2 tablespoons of mixture in 3/4 cup of hot water. Add one shot
of rum.
1 cup butter
1 teaspoon cinnamon
1 cup brown sugar
2 1/4 cups powdered sugar
1/2 teaspoon nutmeg
1/2 gallon vanilla ice cream
116
Iced Coffee and Baileys
Brew extra strong coffee and let chill. Freeze in attractive ice cube shapes. Serve with chilled Irish
Cream.
Mimosas, Two Ways
Tom’s Mimosas
Mary Jo’s Mimosas
Mimosas are an important part of the
Kreitzer cooking and
baking tradition.
With the same ingredients (champagne
and fresh orange
juice), many varieties
of mimosas can be
made.
Champagne and Fresh Orange Juice. Eyeball amounts based on your preferred version.
Bob’s Margaritas
18 ounces margarita mix (1/2 bottle)
6 ounces tequila (1/2 bottle)
2 ounces grand marnier (1 small bottle)
Lime wedges
Lime juice and salt
Mix ingredients. Blend if you want, but
it’s better on the rocks. Salt the rim of
glasses by dipping tips in lime juice then
on a tray of coarse salt.
117
Tips and Techniques
1) Always wear protection. Using protection
helps to prevent unintended or undesired consequences. Aprons and
goggles are strongly recommended.
2) Dress for success. For example, when going blueberry picking,
channel blueberries. Coordinated outfits that coincide with the culinary objective greatly increase the probability of success.
3) Stay hydrated and take lots of breaks. Cooking is hard work.
And the last thing you want to happen is fainting spells due to exhaustion and dehydration.
118
About the creative team.
Rebecca Kreitzer, Editor-in-Chief and Author
Rebecca lives in Iowa City and is quite busy. While she rarely has time to cook and bake these days, she enjoys gazing
lovingly at the beautiful pictures on her favorite foodie blogs
and creating lists of recipes to try out in the future.
David Kreitzer, Contributor
David doesn’t try to cook. So he married Stacey, who can cook.
He was an enthusiastic supporter of this project out of concern
that Stacey wouldn’t know his family recipes. His own cooking
creations did not meet the minimum quality requirements to be
included in this book, so they were added as a separate chapter.
Stacey Kreitzer, Contributor
Stacey agreed to marry David despite knowing he doesn’t cook or
clean and is a picky eater. Her hobbies include creating new dishes, reinventing old ones, and tricking David and Keigan into enjoying new types of food.
Tom Kreitzer, Contributor
Kate Kreitzer, Contributor
Kate enjoys vegetarianifying Kreitzer
classic dishes, such
as the no-bake curry
hotdish. Kate is a
professional pantry
raider, with her most
frequent targets being Lloyd's frozen marinara sauce and
Joe’s wheat bread.
Tom is busy with
school. So busy, in
fact, he doesn’t cook
much between summer and winter.
When he is trying
hard to procrastinate, he enjoys impromptu baking parties and bringing
Monkey Bread to choir functions.
A hat tip to the parents and relatives consulted in the compiling of this book. Emily, your “Eagle Eye
Editing” was especially appreciated. Your contributions and anecdotes have made this book something special.
119
Testimonials
Chuck Kreitzer
Your cookbook is an inspiration. I’m not stopping with the
rolls, I’m planning on making Nancy’s white bread recipe this
weekend.
Keigan Kreitzer
This recipe [for five-minute chocolate cake] is so
easy! Even a twelve-year-old like me can do it alone!
Jane Clare Joyner
I haven't made goosh burgers in years! They were such a
staple for Mom and Dad.
I would love a hard copy. I will happily pay cold, hard cash
to get my hand on this treasure.
Brenda Langton
This cookbook shows the deep love of family cooking that many
Americans have lost in our culture. The book is a beautiful way
to share the fond memories and delicious food that helped to
make your family a very special one.
Bob Douglas
Great recipes, great photos, good humor (I particularly liked the lean
cuisine section), and family secrets revealed! What a great gift for
your folks and everyone else!
You can add your testimonial, view an electronic copy of the
book, submit new recipes for future editions or make corrections
by going to: cookingkreitzers.blogspot.com
120

Cooking with the Kreitzers - Rebecca J. Kreitzer, Ph.D.

Transcription

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