Put it on the Menu Mom

"Put it on the Menu Mom"
a compilation of special dishes for the special people
in my life
by Denise Odenkirk
TABLE OF CONTENTS
Authentic Spanish Garlic Shrimp
Sweet Brie Cheese
6 Beef Stew
8 Lamb Popsicles
76
78
10 Balsalmic Glazed Salmon
12 Meatballs
79
13 Egg Strata
14 Italian Omelet
82
15 Granny's New England Pumpkin Pie
16 Pecan Gems
86
18 Peanut Butter & Jelly Thumbprint Cookies
20 Apple and Pear Crisp
88
22 Zucchini Bread
23 Classic Pecan Pie
92
24 Black Forrest Cake
26 Chocolate Pretzel Haystacks
96
30 Peanut Butter Icing
32
98
Roasted Asparagus
Granny's Corn Custard
33
Stuffed Baked Artichokes
34
Black Beans and Rice
36
Panera Broccoli Cheedar Soup
37
Grandmom Woehr's Bread Stuffing
38
Corn Casserole
39
Ginger Carrot Soup
40
Rueben Sandwich
44
Emeril's Shrimp with Linguine in a Pesto Cream
46
Champagne Chicken
48
Ribs with Dry Rub
49
World's Best Lasagna
50
Chicken and Dumplings
52
Leg of Lamb
53
Grilled Marinated Flank Steak
54
Spinach Salad with Strawberries
56
Chicken Cesar Salad
58
Bratwurst Smoothered in Cabbage
59
Four Cheese and Spinach Stuffed Shells
60
Apple and Raisen Stuffed Pork Chops
62
Striper in Caper Wine Sauce
63
Shrimp with Penne alla Vodka Sauce
64
Alton Brown's Baked Macaroni and Cheese
66
Terry's Tuna in Puttanesca Sauce
68
Dave's Famous Meatloaf
69
Chicken Breasts with Prosciutto and Cheese
71
Chicken Parmesan
72
Pecan-crusted Halibut with Dijon Cream Sauce
74
Black Bean and Corn Salsa
Stromboli
Wrapped Asparagus
7 Layer Mexican Dip
Jimmy Dean Sausage Dip
Hot Artichoke Dip
Spinach Balls
Baked Clam Dip a la Colleen Personette
Guacamole
Saffron Mussels
Mussels in White Wine Garlic Butter Sauce
Raspberry Baked Brie from Erin Donahue
Twice Baked Potatoes
80
83
87
90
94
97
Dedication
This book is dedicated to my family and friends.
Thank you all for being such a special part of my life and for helping to create so many
wonderful memories.
May this cookbook bring happiness to you in the kitchen and out.
I love you!
3
Appetizers
Authentic Spanish Garlic Shrimp
Yield: Appetizer or Entree - you choose.
Serve with some really good warm crusty bread and some good wine.
3 TBSP olive oil
1 large bay leaf
8 cloves of garlic
1 TBSP capers (optional)
1 TBSP brandy
1/2 tsp paprika
2 TBSP parsley
salt to taste
6
1
2
3
4
Saute garlic in oil with bay leaf
Add capers, brandy and paprika and shrimp and cook until
shrimp are done
Salt to taste
Add parsley after removing from heat
Sweet Brie Cheese
Baked brie. What's not to love?
1 small brie wheel - rind removed
1/3 cup apricot preserves
1/4 cup pecans, chopped
1 Tbl brown sugar
8
1
2
3
4
Mix together the apricots, pecans and brown sugar.
Place the brie wheel into a small oven safe corning dish or
pie plate, and put the mixed ingredients on top.
Cook under broiler until slightly bubbly.
Serve with crackers and/or tart apple wedges.
Black Bean and Corn Salsa
Yield: plenty for a party on a deck or near a body of water!
Black bean and corn salsa makes a great snack in the summer served along with corn chips and an ice cold beer!
1 can (15 ounces) whole kernel corn drained
1 can (15 ounces) black beans - rinsed
and drained
1 can (14.5 ounces) diced tomatoes chopped
1/2 cup red onion - diced
1 chipolte pepper in adobo sauce minced
2 cloves garlic - peeled and minced
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black
pepper
2 tablespoons cilantro leaves - chopped
10
1
2
3
Add the corn, black beans and tomatoes to a large bowl and
stir together.
Stir in the remaining ingredients.
Chill the salsa in the refrigerator until ready to use.
Stromboli
1 can Pillsbury® refrigerated crusty
French loaf
3 tablespoons dried Italian seasonings
1/2 lb thinly sliced deli salami (about 36
slices)
6 slices (1 oz each) provolone cheese
12
1
2
3
Heat oven to 375°F. Lightly spray cookie sheet with cooking
spray.
4
5
6
7
Fold long sides of dough over filling; pinch edges in center to
seal. Fold ends under 1 inch; seal.
Unroll dough onto cookie sheet. Spread seasoning over
dough to within 1 inch of edges.
Layer ham, salami and cheese lengthwise in 5-inch-wide
strip down center of dough to within 1 inch of each short
side, overlapping meat and cheese.
Cut several slits in top for steam to escape.
Bake 20 to 24 minutes or until deep golden brown. Cut
crosswise into slices to serve.
Choose your favorite meat and cheese for a variation on this
stromboli: substitute pepperoni or pastrami for the salami; try
mozzarella or Muenster cheese instead of the provolone...
Wrapped Asparagus
15 paper-thin slices prosciutto, cut in
halves
1
To prepare the Gorgonzola mix; place the Gorgonzola and
cream cheese in the bowl of a food processor fitted with the
metal blade and blend until creamy. Add the half-and-half
and blend just until smooth. Add the nuts and cranberries,
give it a few more pulses. Cut the corner off of a large
plastic bag. Place the mixture in the plastic bag towards the
cut-off end.
2
Working with one slice of prosciutto at a time, place about 1
to 2 teaspoons of the Gorgonzola mixture on the prosciutto.
Roll the prosciutto around the asparagus spear. Transfer to
platter. Can be made several hours ahead. Cover
asparagus tightly and refrigerate.
1/2 cup Gorgonzola cheese, crumbled
(or your favorite Blue)
1/2 cup (4 ounces) cream cheese
2 tablespoons to 1/4 cup half-and-half
(just enough to make the mixture
“loose”)
1/2 cups dried cranberries (chop in food
processor before putting all other
ingredients in)
1/4 cup toasted pine nuts, coarsely
chopped
30 blanched asparagus spears
13
7 Layer Mexican Dip
Serve with yellow corn chips.
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) container sour cream
1 (16 ounce) jar taco sauce
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives,
drained
2 cups shredded Cheddar cheese
14
1
2
3
4
5
In a medium bowl, blend the taco seasoning mix and refried
beans. Spread the mixture onto a large serving platter.
Spread sour cream over the refried beans.
Top the layers with a full container of taco sauce.
Place a layer of tomato, green onions and lettuce over the
taco sauce, and top with Cheddar cheese.
Garnish with black olives (optional).
Jimmy Dean Sausage Dip
1 lb. (16 oz.) Velveeta pasteurized
prepared cheese product
1
Brown meat until fully cooked. Should be very little grease.
Meanwhile cut Velveeta into small cubes. When meat is fully
cooked slowly add cubes of Velveeta, while stirring
frequently. Turn burner to medium/high.
2
3
When Velveeta is melted turn burner to medium/low. Add
Rotel Tomato mix. Mix well.
1 roll Jimmy Dean hot or original
sausage
1 can Rotel Mexican tomatoes (for less
spicy flavor, use original)
Best when dip is hot or kept warm. Great with chips, in tacos
or burritos, or even omlettes.
15
Hot Artichoke Dip
Yield: party appetizer size - it goes fast!
This dip is easy to prepare and a always a hit. Perfect for parties, watching football, or just a great snack.
1 cup mayonnaise
1 cup grated parmesan cheese
13 ozs artichoke hearts (drained)
2 cups shredded mozzarella cheese
1
2
Preheat oven to 350 degrees F
3
4
Bake 30 minutes, or until the surface is lightly browned and
bubbly.
In a large bowl, thoroughly mix the mayonnaise, Parmesan,
artichoke, mozzarella and garlic powder. Transfer the
mixture to an 8x8 inch baking dish.
1 1/2 tsps garlic powder
1 tsp paprika
16
Sprinkle with paprika and serve warm with Fritos scoops,
triscuit crackers or toasted bagette.
Spinach Balls
Yield: 10 servings
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
4 cups herb stuffing mix
1 cup grated Parmesan cheese
1
2
Preheat oven to 350 degrees F.
3
Arrange the balls in a single layer on a large baking sheet.
Bake in the preheated oven 10 to 15 minutes, until lightly
browned.
In a medium bowl, mix the frozen chopped spinach, stuffing
mix, Parmesan cheese, butter, green onion, eggs, salt and
pepper. Shape the mixture into 1 inch balls.
1/2 cup butter, melted
4 small green onion, finely chopped
6 eggs, lightly beaten
salt and pepper to taste
2 tsp garlic powder
18
Baked Clam Dip a la Colleen Personette
Yield: party appetizer - great for fall football fare
This is a yummy fall football favorite from my gal pal Colleen Personette. It is very yummy.
1 1/2 sticks of butter
1 C of bread crumbs
2 cans of minced clams in juice
1/4 C Parmesan cheese
8 oz shredded mozzarella cheese
dried parsley, oregano and garlic salt
salt & pepper
20
1
2
3
4
5
Melt butter
Mix together butter, bread crumbs, clams w juice and add
seasonings
Sprinkle with cheese
Bake at 350 degrees for 30 mins
When bubbly - pull out and serve w Ritz Crackers
Guacamole
1 cup chopped tomatoes
1/2 cup red onion chopped fine
1 or more cloves of garlic minced
2 medium avacados peeled and cubed
zest from 1 lime
2 TBLS lime juice
1/4 cup cilantro minced
1 tsp salt
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp hot pepper sauce
22
1
Mix together and enjoy!
Saffron Mussels
Yield: 8 Servings
2 teaspoons butter
3 garlic cloves, chopped
1 cup dry white wine
2 tablespoons half and half
2 1/2 teaspoons saffron threads
1 cup clam juice
4 scallions, thinly sliced
3 tomatoes, seeded, and chopped
3 tablespoons lemon juice
8 pounds mussels, scrubbed and
debearded
1
2
3
4
5
Melt the butter in a large pot, then add the garlic.
Sauté until the garlic is fragrant, about 1 minute.
Add the wine, half and half, and saffron; simmer for 5
minutes.
Add the clam juice, scallions, tomato, and lemon juice,
scallions, tomato, and lemon juice; simmer for 5 minutes.
Add the mussels, cover, and stream until they are open,
about 5-7 minutes. Shake the pot, holding down the lid with
a kitchen towel, to redistribute the mussels. Discard any
mussels that do not open. Divide the mussels into eight
bowls; distribute the broth equally among the bowls, and top
each with fresh chives.
2 1/2 tablespoons chives, chopped
23
Mussels in White Wine Garlic Butter Sauce
Serve and dip bread into the broth. Enjoy!
2 Tablespoons Olive Oil
2 Tablespoons Butter
1
Melt butter and olive oil over medium-low heat. Add onion
and garlic and cook for 3 minutes or until translucent. Add
white wine, thyme and mussels. Stir and cover the pot for
about 8-10 minutes. Discard any unopened mussels.
Season with salt and pepper.
2
While mussels are cooking, place the bread on an oven rack
for 8 minutes. Slice. Dump the pot into a bowl. Place bread
around the outside edge.
½ whole Onion, Chopped Fine
3 whole Garlic Cloves, Minced
1 cup White Wine
½ teaspoons Thyme, Dried
1 pound Mussels
1 pinch Salt And Pepper, to taste
1 loaf Crusty Artisan Bread Of Choice
24
Raspberry Baked Brie from Erin Donahue
1 can (8 oz) Pillsbury® refrigerated
crescent dinner rolls
1 round (8 oz) Brie cheese
1tablespoon seedless raspberry jam
1
2
Heat oven to 350°F.
3
4
Place cheese on center of 1 dough square; top with jam and
raspberries.
5
Place square on top of cheese round. Press dough evenly
around cheese, folding bottom edges over top edges; press
to seal completely. Place on cookie sheet.
6
7
Brush dough with beaten egg. Arrange dough cutouts on
top; brush with egg.
Unroll dough; separate crosswise into 2 sections. Press
each section into 6-inch square, firmly pressing perforations
to seal.
1/4 cup fresh raspberries (do not use
frozen)
1 egg, beaten
Assorted crackers or slices baguette
With small cookie or canapé cutter, cut 1 shape from each
corner of remaining dough square, 1 inch from center of
square; set cutouts aside.
French bread
26
Bake 25 to 30 minutes or until golden brown. Remove from
cookie sheet; place on serving plate. Cool 10 minutes. Serve
warm with crackers. Store in refrigerator.
Sides
Twice Baked Potatoes
Yield: 6 servings
These are delicious when they're freshly made, but are also great as leftovers.
4 large baking potatoes
8 slices bacon
1
Wash your potatoes and then poke at the skin with a fork to
allow steam to escape. Bake potatoes in the oven for an
hour at 350F.
2
3
While the potatoes are cooking, cook up the 8 strips of
bacon in a pan.
4
5
When the potatoes are fully cooked, take them out and slice
them in half lengthwise.
6
Mix the potato flesh with the sour cream, milk, butter, salt,
pepper, poultry seasoning, half of the cheese, and half of the
green onions.
7
In other words, set aside one half of the cheese and one half
of the green onions and toss everything else in with the
potato flesh and mix it up.
8
9
10
11
When it's all smooth and thoroughly mixed, spoon the
mixture back into the potato skins.
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 cup shredded Cheddar cheese, split in
half
•green onions, sliced, split in half
30
When they're cooked, drain them and let them cool on a
paper towel. Now break them up into small pieces with your
hands and set aside.
Now scoop out the potato flesh into a bowl. If the potatoes
have been fully cooked, this should be easy. Don't worry too
much about getting all the flesh out. If you do that you could
easily rip the skin apart and we want it intact.
Sprinkle the remaining bacon, cheese, and green onions on
top of the potatoes.
Put the potatoes back into the oven at 350F/175C for
another 15 minutes.
Let cool just a little bit and eat!
Roasted Asparagus
very good with brussel sprouts or cauliflower
1 1/2 pounds fresh asparagus, trimmed
2 teaspoons olive or canola oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons balsamic vinegar
(optional)
32
1
2
3
4
Place the asparagus in a 13-in. x 9-in. x 2-in. baking dish.
Sprinkle with oil, salt and pepper; toss to coat.
Bake, uncovered, at 425 degrees F for 10-15 minutes or
until lightly browned.
Drizzle with vinegar just before serving.
Granny's Corn Custard
1 can cream corn
3 eggs
1 1/2 cups milk
1 heaping tsp flour mized with 1/4 cup
sugar (scant)
salt
1/4 cup melted butter
1
2
3
4
5
Grease pan with butter.
Mix corn, milk and eggs.
Add dry ingredients.
Pour on melted butter.
Bake at 400 degrees for 55 minutes.
33
Stuffed Baked Artichokes
Yield: 6 Servings
special change from ordinary boiled or steamed artichokes
6 whole artichokes
3 slices Italian bread, cubed
1
Snip the pointed tips of artichoke leaves, and cut off the
stems. Wash and drain. Holding artichoke firmly by base,
firmly rap the top of it on a hard surface; this will open it so it
can be stuffed.
2
In a medium bowl combine bread cubes, garlic, parsley,
Romano cheese, oregano, 2 tablespoons vegetable oil, salt
and pepper; mix well.
3
Press about 1/2 cup of stuffing into each artichoke. Tightly
pack stuffed artichokes together in a large heavy saucepan
or Dutch oven. Add enough water to reach half way up
artichokes and add 3 tablespoons oil.
4
Bring to a boil over high heat; reduce heat to low and
simmer, covered, for 1 hour, or until leaves pull out easily.
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
34
Black Beans and Rice
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans
(undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato
*see note)
1 tablespoon cooking wine or 1
tablespoon cider vinegar
2 cups cooked white rice
36
1
2
3
4
5
6
Heat oil in a medium sauce pan, sauté onion,green pepper,
and garlic.
Sauté until tender@8-10 minutes.
Add in remaining ingredients and stir until boiling, reduce
heat and simmer until sauce is reduced@ 20 minutes.
Serve over white rice.
I like to mash a few of the beans with the back of a spoon to
flavor the sauce.
Note: if you do not have Sazòn Goya an appropriate
substitute would be ground cumin, chicken bouillon, and
garlic salt to taste.
Panera Broccoli Cheedar Soup
for Melanie
1 tablespoon butter, melted
1/2 medium onion, chopped
1
Saute onion in butter. Set aside. Cook melted butter and
flour using a whisk over medium heat for 3-5 minutes. Stir
constantly and slowly add the half-and-half (this is called
making a roux). Add the chicken stock whisking all the time.
Simmer for 20 minutes.
2
Add the broccoli, carrots and onions. Cook over low heat
until the veggies are tender for 20-25 minutes. Add salt and
pepper. The soup should be thickened by now. Pour in
batches into blender and puree. Return to pot over low heat
and add the grated cheese; stir until well blended. Stir in the
nutmeg and serve.
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
37
Grandmom Woehr's Bread Stuffing
Yield: I double for 26 lb turkey
This is the Cupitt Stuffing for Thanksgiving. It is outragiously good.
1/2 lb butter
1 1/2 cups onions
1/4 cup firmly chopped parsley
2 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
16 cups bread cubes
6 eggs beaten
2 cups diced celery
grind gizard and heart
38
1
2
3
4
Saute onions, celery, gizard and heart in butter. Fold in all
other ingredients except eggs and bread. Let cool.
Separately whip eggs. Pour over bread.
Rollup your sleeves and combine ingredients with bread.
Let stand overnight packed like a meatloaf - stuff bird in am.
Corn Casserole
1 (17 oz.) can whole kernel corn, drained
1 (17 oz.) can cream corn
1/2 stick butter
1 box Jiffy corn bread mix
1 (8 oz.) pkg. sour cream
1
2
3
Combine all ingredients. Mix well.
Put in 2-3 quart casserole.
Bake at 350 degrees until center is firm, 45 minutes to 1
hour.
39
Ginger Carrot Soup
2 tablespoons sweet cream butter
2 onions, peeled and chopped
1
In a 6-quart pan, over medium high heat, add butter and
onions and cook, stirring often, until onions are limp. Add
broth, carrots, and ginger. Cover and bring to a boil. Reduce
heat and simmer until carrots are tender when pierced.
2
Remove from heat and transfer to a blender. Don't fill the
blender more than half way, do it in batches if you have to.
Cover the blender and then hold a kitchen towel over the top
of the blender*. Be careful when blending hot liquids as the
mixture can spurt out of the blender. Pulse the blender to
start it and then puree until smooth. Return to the pan and
add cream, stir over high heat until hot. For a smoother
flavor bring soup to a boil, add salt and pepper, to taste.
3
Ladle into bowls and garnish with dollop sour cream and
parsley sprigs.
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish
40
Entrees
Rueben Sandwich
Yield: 4 sandwiches
Nothing Says Happy St Patty's Day like a Reuben!
•rye bread
•Thousand Island dressing
•corned beef
•sauerkraut
•Swiss cheese
44
1
2
3
4
5
6
Boil corned beef for 3 -4 hours in water. Then cover with
sauerkraut and let simmer an hour or so.
Spread 8 slices of bread lightly with butter and grill lightly on
both side (this keeps the bread from getting soggy).
Put a layer of corned beef on 4 slices. Put a layer of
sauerkraut, then top with a slice of Swiss cheese.
Top with Thousand Island dressing.
Top with the second slice.
Place on tray in oven and heat on 350 degrees until cheese
is melted.
Emeril's Shrimp with Linguine in a Pesto Cream Sauce
Yield: 6 servings
serve with some really good crusty bread and a bottle of great wine!
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1
2
Set a large 1-gallon stock pot of water to a boil and add the
kosher salt.
3
4
While the pasta cooks, prepare the sauce. Set a 12-inch
saute pan over medium-high heat.
5
Sear the shrimp until pink, about 1 minute, then turn over
and cook for another minute. Remove the shrimp from the
pan and set aside.
6
Add the onions and saute until softened and lightly
caramelized, about 4 to 5 minutes. Add the garlic to the pan
and saute until fragrant, about 30 seconds.
7
Add the cream, pesto, remaining tablespoon of Essence,
remaining teaspoon of the salt to the pan and bring to a boil.
Cook the sauce until the cream is reduced by half, about 2
minutes.
8
Return the shrimp, linguine and the reserved cooking water
to the pan and cook, tossing to incorporate for 3 to 5
minutes.
9
Remove pan from the heat and add the parsley and
parmesan cheese and toss to blend. Serve immediately.
1 1/2 pounds large shrimp, peeled and
deveined
2 tablespoons Emeril's Essence,
divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
46
Place the linguine in the pot and stir the pot until the water
returns to a boil. Cook the pasta until tender, but with a bit of
resistance (al dente), about 12 minutes.
Add the butter and olive oil to the pan. Once the butter has
melted, season the shrimp with 1 tablespoon of the Emeril's
Essence and 1/2 teaspoon of the salt and add the shrimp to
the pan.
Champagne Chicken
Yield: 8 Servings
8 (8 ounce) pieces boneless skinless
chicken breasts
1/3 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 teaspoons olive oil
1 1/2 cups champagne (don't even ask
what you do with the remaining
champagne!)
1 cup whipping cream
1 teaspoon ground rosemary
1 teaspoon chopped parsley
48
1
2
3
4
5
6
Flatten chicken and dust with the flour, salt and pepper.
In a very large skillet Melt butter and olive oil together over
medium heat.
Add chicken and saute 5 minutes, turn and add the
champagne, continue to cook for 12-15 minutes.
Add the cream and rosemary and cook until thickened.
Remove to a serving plate, pour sauce over chicken and
garnish with parsley.
Serve with rice.
Ribs with Dry Rub
ribs
dry mustard
chili powder
onion powder
1
2
apply rub, sear in oven at 450 degrees for 30 minutes.
add apple juice to cover bottom of pan reduce heat, cover
and back on low heat 200 degrees until tender.
garlic powder
salt
pepper
celery seed
49
World's Best Lasagna
Yield: 1 platter
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1
2
3
In a Dutch oven, cook sausage, ground beef, onion, and
garlic over medium heat until well browned.
4
Bring a large pot of lightly salted water to a boil. Cook
lasagna noodles in boiling water for 8 to 10 minutes. Drain
noodles, and rinse with cold water.
5
6
In a mixing bowl, combine ricotta cheese with egg,
remaining parsley, and 1/2 teaspoon salt.
7
Spread with one half of the ricotta cheese mixture. Top with
a third of mozzarella cheese slices. Spoon 1 1/2 cups meat
sauce over mozzarella, and sprinkle with 1/4 cup Parmesan
cheese. Repeat layers, and top with remaining mozzarella
and Parmesan cheese.
8
Preheat oven to 375 degrees F. Cover with foil: to prevent
sticking, either spray foil with cooking spray, or make sure
the foil does not touch the cheese.
9
Bake in preheated oven for 25 minutes. Remove foil, and
bake an additional 25 minutes. Cool for 15 minutes before
serving.
Stir in crushed tomatoes, tomato paste, tomato sauce, and
water.
Season with sugar, basil, fennel seeds, Italian seasoning, 1
tablespoon salt, pepper, and 2 tablespoons parsley. Simmer,
covered, for about 1 1/2 hours, stirring occasionally.
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
To assemble, spread 1 1/2 cups of meat sauce in the bottom
of a 9x13 inch baking dish. Arrange 6 noodles lengthwise
over meat sauce.
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
50
Chicken and Dumplings
Serve with red beats.
1 chicken
3 eggs
1/2 egg shell water
walnut of butter
flour
52
1
2
3
4
5
Boil chicken for a few hours until bones fall away.
Remove bones - cut up chicken into bite sized pieces.
Mix dumpling ingredients until pie crust like.
Rollout and cut into 2 by 2 squares.
Drop into boiling water. Boil until noodles are done.
Leg of Lamb
1 leg of lamb
1 jar dijon mustard
1 TBSP soy sauce
3 cloves garlic
1
2
Blend and rub ingredients over leg of lamb.
Cook at 350 degrees for 2 hours.
2 TBSP fresh rosemary
2 TBSP olive oil
53
Grilled Marinated Flank Steak
Yield: 4-6 servings
This is one of Will and Dave's absolute favorites! Enjoy!
4 cloves of garlic
1/3 cup olive oil
2 TBSP red wine vineagar
1/3 cup soy sauce
1/4 cup honey
1/2 tsp pepper
sprinkle with course salt and pepper
before grilling
54
1
2
3
4
Combine all ingredients in a gallon zip lock bag
Score flank steak and place in bag to marinate
While grilling flank steak - pour remaining marinade over
meat
Serve with grilled bread (coated with olive oil and salt and
pepper)
Spinach Salad with Strawberries
Yield: Serves 4
8 ounces fresh torn spinach or baby
spinach
1 1/2 to 2 cups cleaned and sliced
strawberries
1/2 cup pecan halves or pieces, lightly
toasted
2 to 3 ounces goat cheese or blue
cheese, crumbled, optional
Dressing
1/4 cup Canola oil or other salad oil
2 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon granulated
sugar
1/4 teaspoon dried tarragon
1/8 teaspoon each onion and garlic
powder
dash dry mustard
56
1
2
Toss spinach with sliced strawberries, pecans, and cheese,
if using.
Combine dressing ingredients in a jar; shake until well
blended. When ready to serve, drizzle dressing over the
salad and toss lightly.
Chicken Cesar Salad
Left over chicken or grilled chicken
breasts
1 loaf ciabatta bread (about 9 ounces),
torn into thumb-sized pieces
3 sprigs fresh rosemary, leaves picked
and roughly chopped
Olive oil
Sea salt and freshly ground black
1
2
3
4
Pop a pan containing the bread into the preheated oven to
make croutons.
5
6
7
Season dressing, to taste, with salt and pepper.
8
Scatter with some Parmesan shavings.
pepper
12 thin slices bacon
1/4 clove peeled garlic
4 anchovy fillets in olive oil, drained
3 ounces freshly grated Parmesan, plus
a few shavings to serve
1 heaped tablespoon creme fraiche
1 lemon, juiced
Extra-virgin olive oil
2 or 3 heads romaine lettuce, outer
leaves discarded
58
Cook bacon.
Pound the garlic and anchovy fillets in a pestle and mortar or
a Flavor Shaker until you have a pulp.
Scrape into a bowl and whisk in the Parmesan, creme
fraiche, lemon juice and 3 times as much extra-virgin olive
oil as lemon juice.
Pull the chicken meat off the bones - you can use 2 forks to
do this, or your hands if you're tough like me.
Wash, spin dry and separate the lettuce leaves, tear them
up and toss with the chicken, croutons, bacon and creamy,
cheesy dressing.
Bratwurst Smoothered in Cabbage
Yield: 8 Servings
Get your German on!
8 links of fresh bratwurst
4 (8-ounce) cans of beer
1
Preheat the grill. Place the beer in a saucepan, over medium
heat. Bring the liquid to a boil. Add the sausages and cook
for 10 minutes.
2
3
Remove from the sausages from the liquid, reserving the
liquid. Set the sausages aside.
4
5
Place 1/4 cup of the fat back into the pan and add the
onions. Season with black pepper.
6
Stir in the garlic, mustard and 2 cups of the liquid from the
sausages. Bring the liquid to a simmer and cook for 8 to 10
minutes, stirring occasionally.
7
8
Reseason with salt and pepper. Place the sausages on the
grill and cook for 2 minutes on each side.
8 ounces bacon, chopped
2 cups julienned onions
Freshly ground black pepper
1 small head of cabbage, cored and
shredded
Salt
2 tablespoons chopped garlic
1/4 cup whole grain mustard
8 egg hot-dog buns
In a large saute pan, over medium heat, render the bacon
until crispy, about 6 to 8 minutes. Remove the bacon and set
aside. Discard the all the bacon fat except for 1/4 cup.
Saute for 2 to 3 minutes, or until tender. Add the cabbage.
Season with salt and pepper. Continue to saute for 4
minutes or until the cabbage is tender.
To serve, place the sausages between each bun. Top each
sausage with some of the smothered cabbage.
59
Four Cheese and Spinach Stuffed Shells
Yield: 4 servings
Red wine and a salad are the perfect pairings for this dish! Yum.
Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim
ricotta cheese
1
2
Preheat oven or broiler to 450 degrees F.
3
Combine ricotta, 1/2 of the diced mozzarella, a couple of
handfuls of Parmigiano and 1/2 of the Asiago. Add spinach
and parsley to the cheeses and stir to combine.
4
To a small saucepot over moderate heat add oil, garlic and
onions. Saute onions and garlic 5 minutes. Add tomatoes
and season sauce with salt and pepper. Simmer sauce 5
minutes and stir in basil leaves
5
Pour a little sauce into the bottom of a shallow medium sized
casserole dish. Fill shells with rounded spoonfuls of cheese
mixture and arrange them seam side down in casserole
dish. Top shells with remaining sauce and remaining
mozzarella and Asiago cheeses. Place shells in very hot
oven or 8 inches from hot broiler and cook 6 to 8 minutes to
melt cheeses and bubble sauce.
Bring a large pot of water to a boil. Salt water and add pasta.
Cook shells 12 to 15 minutes, they should be softened but
still undercooked at the center. Drain pasta and cool.
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1 cup chopped fresh sauted spinach
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2
turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or
shredded
60
Apple and Raisen Stuffed Pork Chops
Yield: 4 servings
4 thick pork chops
4 cups of stuffing
1/8 teaspoon salt
1/8 teaspoon sage
1
2
Preheat oven to 350 degrees. Make a pocket in each chop.
3
Season with salt and pepper and bake about 45 minutes or
until done.
Pour milk over bread crumbs. Stir in salt, sage, apple,
raisins, and melted butter or margarine. Stuff each chop with
the mixture.
1/2 apple, finely chopped
1/4 cup raisins
1/2 tablespoon butter or margarine,
melted
1/8 cup milk
salt and pepper
62
Striper in Caper Wine Sauce
Yield: 4 servings
4 pieces of fresh striper
lemon pepper
1 teaspoon olive oil
salt and pepper
1 small onion (or shallots)
1/2 cup dry white wine
1 TBPS chopped fresh parsley
1 can diced tomatoes 14.5 oz
2 tablespoons capers, rinsed
1
2
3
4
5
Season fish with lemon pepper. Broil fish for 10 minutes.
Saute onion or shallots in olive oil.
Add wine to deglace pan.
Add tomatoes and capers.
Transfer fish into sauce and saute until fish is done.
Remove from heat and add parsley.
63
Shrimp with Penne alla Vodka Sauce
Yield: 6-8 servings
Very yummy. Great as a leftover too.
35 oz can of petite diced tomatoes with
liquid
1 lb penne pasta
1/4 cup extra virgin olive oil
10 cloves of garlic
crushed red pepper to taste
1/4 cup vodka
1/2 cup heavy cream
2 TBSP butter
3 TBSP fresh chopped parsley
3/4 cup parmesan cheese
64
1
2
3
4
5
6
7
8
9
10
Boil water for pasta - prep all of the ingredients and once
complete start cooking pasta.
Whack the garlic cloves with the side of a knife and chop
coursely.
Saute garlic in olive oil in skillet until it is lightly browned,
about 3 mins.
Add tomatoes and bring to a boil and season with salt and
red pepper to taste.
Add shrimp and boil about 2 mins.
Pour in the vodka and lower heat so the sauce is at a lively
simmer.
Simmer until pasta is al dente.
Right before pasta is done, pour in the heavy cream and 2
TBSP of Butter. Stir until butter is melted.
Drain pasta and add to sauce and bring to a boil.
Remove from heat and add parsley and parmesan cheese.
Toss to mix.
Alton Brown's Baked Macaroni and Cheese
Yield: 8 servings
Btw - you are going to love this dish. Creamy, cheesy (but not in a sick, processed cheese kind of way) and a little crunchy with the
Panko topping.
1/2 pound elbow macaroni (about 2
cups)
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1
2
3
Preheat oven to 350 degrees F.
4
5
6
7
8
9
10
11
Stir in the milk, onion, bay leaf, and paprika. Simmer for ten
minutes and remove the bay leaf.
In a large pot of boiling, salted water cook the pasta to al
dente.
While the pasta is cooking, in a separate pot, melt the butter.
Whisk in the flour and mustard and keep it moving for about
five minutes. Make sure it's free of lumps.
1/2 cup yellow onion, finely diced*
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Cubed ham (optional)
Topping:
2 tablespoons butter
1 cup panko bread crumbs
66
Temper in the egg.
Stir in 3/4 of the cheese. Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart
casserole dish.
Top with remaining cheese.
For Topping: Melt the butter in a saute pan and toss the
bread crumbs to coat.
Top the macaroni with the bread crumbs.
Bake for 30 minutes. Remove from oven and rest for five
minutes before serving.
Terry's Tuna in Puttanesca Sauce
Yield: Dinner for four
very rich sauce that is great with fresh tuna steaks - - used this recipe with Will's 248 lb monster!
For the pasta
4 quarts water
Salt to taste
1 pound spaghetti, dried or fresh
For the puttanesca sauce
4 fresh tuna steaks
3 TBSP olive oil
2 TBSP chopped shallots
4 garlic cloves thinly sliced
1/4 cup white wine
1 cup clam sauce
1 cup tomato sauce
2 TBSP drained capers
1/2 cup chopped kalamata olives
3 TBSP chopped parsley or a
combination of parsley and fresh
oregano
1/4 tsp cayenne pepper
1 TBSP lemon juice
2 1/2 TBSP Balsamic vinegar
2 1/4 tsp sugar
Salt and pepper to taste
68
1
2
3
4
5
6
Saute shallots and garlic in olive oil.
Add wine and deglace pan - 1 min.
Add all other ingredients and simmer 15 minutes.
Salt and pepper tuna steaks. Pan fry fish in olive oil - 2 mins
per side.
Add fish to sauce - saute 2 mins on both sides.
Serve over pasta.
Dave's Famous Meatloaf
Yield: 8 - 10 Servings
There is no other meatloaf like Dave's meatloaf. This is his specialty.
3 lbs of Ground Turkey
1/2 Cup Ketchup
1/4 Cup Worchestershire Sauce
1 Chopped Onion
3/4 cup Parmesan Cheese
1
2
3
Combine all ingredients in bowl and mix with bare hands.
Mold into a meatloaf in a roasting pan.
Cook at 350 degree oven for 2 hours until internal temp is at
160 degrees.
2 Cups Bread Crumbs
1 Egg
1 TBSP Dry Italian Herbs (Oregano,
Parsley, Basil)
Salt & Pepper
69
Chicken Breasts with Prosciutto and Cheese
Yield: 4 servings
Prosciutto makes this better than chicken cordon blue
4 boneless, skinless chicken breast
halves
1
Cut the chicken lengthwise in half. Place each piece of
chicken between 2 sheets of waxed paper and pound them
thin with a mallet or a rolling pin.
2
3
Cut cheese into 4 pieces about 1 inch wide.
4
5
6
Make an egg wash (egg, milk, salt and peper) in a large
bowl.
7
8
9
10
11
Heat 2 tablespoons of the butter and 1 tablespoon of the
olive oil in a heavy skillet.
4 piece imported Italian fontina or
provolone cheese
8 slices imported prosciutto
Eggs and Milk for egg wash
Italian breadcrumbs and parmesan
Create a chicken sandwich - layer chicken, a slice of
prosciutto, a slice of cheese, a second slice of prosciutto and
a final layer of chicken.
cheese
4 tablespoons butter
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
Mix parmesan cheese and italian flavored bread crumbs on
a plate.
Dip chicken sandwich into the egg wash and then the
breadcrumb mixture. Press down to make sure all sides are
covered completely.
Quickly brown the chicken sandwich over medium-high heat.
Transfer to baking pan and bake at 350 for 10 to 15 minutes
until cheese just begins to seep out.
Reheat the pan juices, swirl in the remaining 2 tablespoons
butter, and season, to taste, with salt and pepper.
To serve arrange the chicken on a platter and pour pan
juices over the chicken.
71
Chicken Parmesan
Yield: 8 servings
Chicken Parmesan is one of my signature dishes. I always make this the day we get back from vacation. It is a feel good because I am
home meal.
1/4 cup extra-virgin olive oil
4 skinless, boneless, chicken breasts
1
Cut the chicken lengthwise in half. Place each piece of
chicken between 2 sheets of waxed paper and pound them
thin with a mallet or a rolling pin.
2
3
4
Make an egg wash (egg, milk, salt and peper) in a large
bowl.
5
6
7
8
Heat olive oil in a heavy skillet.
9
Serve with spaghetti.
(about 11/2 pounds)
1 jar of your favorite tomatoe sauce
Kosher salt and freshly ground black
pepper
2 large eggs, lightly beaten with milk to
make egg wash
1 cup dried bread crumbs mixed with 1/2
cup freshly grated parmesan cheese
Mix parmesan cheese and italian flavored bread crumbs on
a plate.
Dip chicken into the egg wash and then the breadcrumb
mixture. Press down to make sure all sides are covered
completely.
1 (8-ounce) ball fresh buffalo mozzarella,
water drained or shredded mozzarella
1 pound spaghetti pasta, cooked al
dente
72
Quickly brown the chicken over medium-high heat.
Pour a thin layer of tomatoe sauce into backing pan.
Transfer chicken to baking pan, top with more sauce and
mozzarella cheese and bake at 350 for 10 to 15 minutes
until cheese is melted.
Pecan-crusted Halibut with Dijon Cream Sauce
Yield: 8 servings
The crunchy coating on the fish and the creamy mustard sauce is AMAZING! This is a special occasion meal.
1 cup all-purpose flour
1/2 teaspoon sea salt
3/4 teaspoon freshly ground black
pepper 2 teaspoons coarse grained
Dijon mustard 2 large eggs
1 1/4 cups pecans, finely chopped
1 1/4 cups fresh or dried breadcrumbs
8 (6-ounce) skinless halibut fillets
1/4 cup butter
Dijon Cream Sauce
1 cup heavy whipping cream
1/2 cup coarse grained Dijon mustard
Sea salt
Freshly ground black pepper $
Click to see savings
74
1
2
3
4
5
6
7
Combine flour, salt, and pepper in a shallow bowl.
8
9
10
Arrange fillets on a foil-lined baking sheet.
Whisk mustard and eggs in another shallow bowl.
Combine pecans and breadcrumbs in a third shallow bowl.
Dredge each halibut fillet in flour mixture, shaking off excess.
Dip halibut in egg mixture to coat; drain excess.
Place halibut in pecan mixture, pressing slightly to coat both
sides of the fillet.
Melt 2 tablespoons butter over medium heat. Add fillets, in
batches, and cook 2 minutes on each side or until lightly
browned, adding additional butter as needed.
Bake at 350° for 10 minutes or until done.
Dijon Cream Sauce - Combine cream and Dijon mustard in a
medium saucepan. Whisk constantly over low heat 3
minutes or until heated. Season to taste with salt and
pepper.
Beef Stew
Yield: 8 Servings
from Barefoot Contessa
2 1/2 pounds good quality chuck beef,
cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
3 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
1
2
3
Place the beef in a bowl with red wine, garlic, and bay
leaves. Place in the refrigerator and marinate overnight.
4
Heat another 2 tablespoons of oil to the large pot and add
the onions, carrots, mushrooms, and potatoes. Cook for 10
minutes over medium heat, stirring occasionally. Add the
garlic and cook for 2 more minutes. Place all the vegetables
in the Dutch oven over the beef. Add 2 1/2 cups of the
reserved marinade to the empty pot and cook over high heat
to deglaze the bottom of the pan, scraping up all the brown
bits with a wooden spoon. Add the chicken stock, rosemary,
sun-dried tomatoes, Worcestershire sauce, 1 tablespoon
salt, and 2 teaspoons pepper. Pour the sauce over the meat
and vegetables in the Dutch oven and bring to a simmer
over medium heat on top of the stove. Cover the pot and
place it in the oven to bake it for about 2 hours, until the
meat and vegetables are all tender, stirring once during
cooking. If the stew is boiling rather than simmering, lower
the heat to 250 or 275 degrees F.
5
Before serving, stir in the frozen peas, season to taste, and
serve hot.
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut
diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems
discarded and cut in 1/2
1 pound small potatoes, halved or
quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken
stock or broth
1 large (or 2 small) branch fresh
rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
The next day, preheat the oven to 300 degrees F.
Combine the flour, 1 tablespoon salt, and 1 tablespoon
pepper. Lift the beef out of the marinade with a slotted spoon
and discard the bay leaves and garlic, saving the marinade.
In batches, dredge the cubes of beef in the flour mixture and
then shake off the excess. Heat 2 tablespoons of olive oil in
a large pot and brown half the beef over medium heat for 5
to 7 minutes, turning to brown evenly. Place the beef in a
large oven-proof Dutch oven and continue to brown the
remaining beef, adding oil as necessary. (If the beef is very
lean, you'll need more oil.) Place all the beef in the Dutch
oven.
1 (10-ounce) package frozen peas
76
Lamb Popsicles
Delicious!
4 pounds French-cut racks of lamb, in
chops
1
Use a food processor to make a paste with the ingredients
and coat the lamb well. Cover the bowl with plastic wrap and
refrigerate for 2 to 4 hours.
2
3
Heat 3 to 4 tablespoons oil in a medium pot on medium heat
and saute lamb until golden - 2 -3 mins per side.
1/2 cup olive oil
Fresh rosemary and parsley
1/4 cup grainy mustard
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons finely chopped garlic
78
Move to baking dish. Bake at 400 degrees until desired
doneness.
Balsalmic Glazed Salmon
Yield: 6 servings
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1
Preheat oven to 400 degrees F (200 degrees C). Line a
baking sheet with aluminum foil, and spray with non-stick
cooking spray.
2
Coat a small saucepan with non-stick cooking spray. Over
medium heat, cook and stir garlic until soft, about 3 minutes.
Mix in white wine, honey, balsamic vinegar, mustard, and
salt and pepper. Simmer, uncovered, for about 3 minutes, or
until slightly thickened.
3
4
Arrange salmon fillets on foil-lined baking sheet. Brush fillets
with balsamic glaze, and sprinkle with oregano.
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
Bake in preheated oven for 10 to 14 minutes, or until flesh
flakes easily with a fork. Brush fillets with remaining glaze,
and season with salt and pepper. Use a spatula to transfer
fillets to serving platter, leaving the skin behind on the foil.
79
Meatballs
1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
80
1
2
3
4
5
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large (I use a stock pot) pot of
sauce. Simmer for about 3 hours.
Or bake in oven.
Egg Strata
6 slices day old bread
3 tbsp. butter, softened
1 c. cheddar cheese, shredded
3 eggs, slightly beaten
1 1/2 c. milk
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
Ham or sausage cut in small pieces
optional
82
1
2
3
4
5
Butter bread; cut in small cubes.
Alternate layers of bread cubes and cheese in buttered 2
quart casserole.
Blend eggs, milk and seasonings, pour over bread and
cheese mixture.
Cover. Refrigerate several hours or overnight.
Bake in preheated 350 degree oven for 70 minutes or until
golden brown.
Italian Omelet
Dave tells me I won his heart with this one... a long, long time ago.
1 cup italian sausage browned
3 tablespoons butter or margarine,
divided
4 eggs
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mozzarella cheese
SAUCE:
1 tablespoon butter or margarine
1 medium tomato, chopped
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried basil
1
2
3
4
In a 8-in. nonstick skillet, saute sausage and keep warm. In
the same skillet, melt remaining butter.
5
6
7
Fold the omelet in half over filling. Cover and cook for 1-2
minutes or until cheese is melted.
In a bowl, beat eggs, water, salt and pepper.
Pour into the skillet, cook over medium heat.
As eggs set, lift edges, letting uncooked portion flow
underneath. When eggs are nearly set, spoon sausage
mixture over half of the omelet; sprinkle with cheese.
Meanwhile, melt butter in a small saucepan over medium
heat.
Add remaining sauce ingredients; cook and stir for 5 minutes
or until heated through. Serve over the omelet.
1/8 teaspoon salt
83
Desserts
Granny's New England Pumpkin Pie
Yield: 1 pie
This is "the" Odenkirk Family Thanksgiving Pumpkin Pie. Nothing like it.
1 14 oz can pumpkin
1 TBLS cornstarch
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt (scant)
1 1/2 TBSP butter melted
1 1/2 Cups Milk
1 cup sugar
1/8 cup molasses
2 eggs (beaten)
86
1
2
3
4
5
6
mix dry ingredients - sugar, cornstarch, salt and spices.
Mix Milk and Pumpkin.
Add beaten eggs, melted butter and molasses.
Combine dry ingredients.
Add dash of lemon juice.
Bake at 425 degrees for 40 minutes
Pecan Gems
pie crust
1
Cream butter and cheese blend in flour. Chill about 1 hour.
Shape into 24 balls place in tiny ungreased muffin tins.
Press dough on bottom and sides of cups.
2
3
Preheat oven to 325 degrees.
4
Bake 15 minutes or until filling is set. Cool and remove from
pans.
1 (3 oz.) pkg. cream cheese
1 stick butter
1 c. flour
filling
1 lg. egg
3/4 c. dark brown sugar
Beat together eggs, sugar, butter and vanilla until smooth.
Divide half the pecans among pastry lined cups. Add egg
mix. And then top with remainder of pecans.
1 tbsp. soft butter
2/3 c. chopped pecans
87
Peanut Butter & Jelly Thumbprint Cookies
Yield: 40 cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1
Preheat oven to 350 degrees. Whisk together flour, baking
powder, baking soda, and salt. Beat peanut butter and butter
with a mixer on medium speed until smooth. Add sugars,
and beat until pale and fluffy. Add egg and vanilla, and beat
until incorporated. Reduce speed to low. Add dry
ingredients, and mix until combined.
2
Scoop level tablespoons of dough, and form into balls. Roll
each ball in granulated sugar, and transfer to
parchment-lined baking sheets, spacing about 2 inches
apart.
3
Bake until cookies are puffy, about 10 minutes. Remove
from oven, and make indentations in centers by pressing
with the handle end of a wooden spoon. Return to oven, and
bake until edges are golden, 6 to 7 minutes more. Transfer
sheets to wire racks, and let cool completely.
4
Heat jam in a small saucepan, stirring, until loosened, about
30 seconds. Spoon about 1/2 teaspoon into each
indentation. Cookies can be stored in a single layer for up to
1 week.
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter,
softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for
rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam
88
Apple and Pear Crisp
Yield: 8 Servings
Talk about your day with your loved ones, enjoy a cup of coffee, and then enjoy this.
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1
2
Preheat the oven to 350 degrees F.
3
4
For the topping:
5
Place the baking dish on a sheet pan and bake for 50
minutes to 1 hour, until the top is brown and the fruit is
bubbly. Serve warm.
2 tablespoons freshly squeezed orange
juice
2 tablespoons freshly squeezed lemon
juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter,
diced
90
Peel, core, and cut the pears and apples into large chunks.
Place the fruit in a large bowl and add the zests, juices,
sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by
2-inch oval baking dish.
Combine the flour, sugars, salt, oatmeal, and butter in the
bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed for 1 minute, until the mixture is in large
crumbles. Sprinkle evenly over the fruit, covering the fruit
completely.
Zucchini Bread
Yield: 2 loaves
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts
(optional)
1 cup dried cranberries or raisins
(optional)
92
1
2
3
4
5
6
Preheat the oven to 350°F (175°C). In a large bowl, mix
together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.
Sprinkle baking soda and salt over the mixture and mix in.
Add the flour, a third at a time. Sprinkle in the cinnamon and
nutmeg and mix.
Fold in the nuts and dried cranberries or raisins if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf
pans. Bake for 1 hour (check for doneness at 50 minutes) or
until a wooden pick inserted in to the center comes out
clean. Cool in pans for 10 minutes. Turn out onto wire racks
to cool thoroughly.
Classic Pecan Pie
Yield: 1 pie
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla
Extract
1
2
3
Preheat oven to 350°F.
4
**To use prepared frozen pie crust: Place cookie sheet in
oven and preheat oven as directed. Pour filling into frozen
crust and bake on preheated cookie sheet.
5
RECIPE TIPS: Pie is done when center reaches 200°F. Tap
center surface of pie lightly - it should spring back when
done. For easy clean up, spray pie pan with cooking spray
before placing pie crust in pan. If pie crust is overbrowning,
cover edges with foil.
Mix corn syrup, eggs, sugar, butter and vanilla using a
spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips
for doneness, below). Cool for 2 hours on wire rack before
serving.
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish
pie crust
94
Black Forrest Cake
from the Hotel Du Village
1 package of chocolate cake mix
2 14.5 oz cans of black cherries
1 quart of heavy cream
1/2 cup sugar
1 TBSP vanilla
1 chocolate bar - grated
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Cook chocolate cake according to directions.
Let cake cool.
Make whipped cream by mixing together sugar, vanilla and
heavy cream.
Cover bottom layer of cake with whipped cream.
Add 3/4 cheeries to middle of cake.
Cover with more whipped cream and second cake layer.
Cover entire cake with whipped cream.
Use chocolate gratings to decorate sides.
Pipe whipped cream on top in spirals and dot with remaining
cheeries.
Chocolate Pretzel Haystacks
Grandomom Cupitt's Recipe
1 16 oz pkg of any chip: milk chocolate,
semi-sweet chocolate or white.
1-2 cups small pretzels, slightly broken
1-1 1/2 cups dry roasted peanuts
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Melt the chips, add the pretzels and peanuts, (I added
pretzels and peanuts until I liked the looks of it!) stir.
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The chocolate does melt quickly on the fingers, so it needs
to be stored in the fridge.
Spread into a greased pan, put in the freezer for 1/2 hour,
turn out of the pan, break apart into bite sized pieces and
enjoy.
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Peanut Butter Icing
Yield: 1 cake
Aunt Karen makes great pb icing!
1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup milk
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In a large bowl, beat butter and peanut butter until light and
fluffy.
Slowly beat in 1/2 of the confectioner's sugar.
Mix in 1/4 cup of the cream.
Beat in the remaining confectioners' sugar.
If necessary, add a little more cream or milk until the frosting
reaches a good spreading consistency.
Makes enough to frost one 2 layer 9 inch cake or one 9x13
inch cake.