Recipes!
Blessings!
A) ‘The Rattle in the Kitchen and Our Intentions’
The home is our ‘domestic church’. The kitchen holds the altar. There is the fire that heats, warms, cooks and illuminates those we love as well as the stranger and guest. Our table holds the sacred vessels of love chipped and handed down but, oh so precious for serving others. Heavenly Father, bless the food that is prepared in the calm and during hurried times. Give me calmness of heart to focus on why we want to feed and converse with those we love. You did and called it The Last Supper! We must do this every day. Give us the patience in the gathering and love in the preparation. Bless our food that it might be nutritious for our body and soul as together we glorify Your Name!
Thank you for our friend, Betty Hamilton who loves so as to organize this cookbook for her extended families. It is we who are enriched internally by her kind and wise heart and externally by her skilled hand which makes magic! Amen!
Lead, Kindly Light!
Gratefully submitted by Bernadette Monlezun-Ponton for the cookbook “Beauty and the Feast!” 30 March 2004
Lead, Kindly Light!
B) 29 May 2010 Second Printing, Second Prayer as Requested!
For ‘Our Betty Hamilton Reed’ who serves all in kindness of heart and skill with the scissors while giving all her listening ear and smile that lights up any room! A true ‘Beauty’ she is and serves up for you in this sequel a true ‘Feast” for your loved ones.
WE GIVE THANKS…A BLESSING PRAYER!
We give thanks to our Heavenly Father as we gather as members of His Holy Family…
We give thanks for the hands that prepare the meals we share…
We give thanks for the labor to grow the bounty we eat…
We give thanks for those who gather at our table to share our meals…
We give thanks for those who serve with open hearts…
We give thanks for the nourishment that feeds our soul…
And in this nourishment may we be life for one another by
Giving Thanks and Glory in Your Name! AMEN!
Gratefully submitted by two of a veritable army of Betty’s Friends!
HERE YA GO…!
FROM YOUR GARDEN ~ Ya Gotta love its sweet import!
Plant three rows of peas:
Peace of mind Peace of heart Peace of soul
Plant four rows of squash:
Squash gossip Squash indifference Squash grumbling Squash selfishness
Plant four rows of lettuce ~
Lettuce be faithful Lettuce be kind Lettuce be obedient Lettuce really love one another
No garden without turnips ~
Turnip for meetings Turnip for service Turnip to help one another
GARDENING GOD’S WAY
Water freely with patience and cultivate love
There is much fruit for your garden because you reap what you sow.
TO CONCLUDE OUR GARDEN WE MUST HAVE THYME:
Thyme for God Thyme for study Thyme for prayer Thyme for each other Thyme for friends
ACADIANA CATHOLIC JULY 2012
1. Bridal Pudding
2 envelopes gelatin
½ cup cold water
½ cup boiling water
6 egg whites
¼ teaspoon salt
¾ cup sugar, granulated
2 cups whipping cream
1 tsp vanilla
1 cup flaked coconut
Gathered this one in 1978, Canal Zone, Panama! It was served at a dinner party in the residence of the Commander-in-Chief, Southern Command. Mrs. McAuliffe was kind in sharing and I have been forever grateful for her guidance and advice as I was a new bride
and neophyte to military life! But as Hector said, “you took to it like a duck to water!!”
2. MawMaw’s (Anna Gertrude Hensgens-Monlezun) Rice Dressing!
Submitted by Constance Victoria Monlezun-Darbonne for ‘Oil Legacy Cuisine Cookbook’
Jennings, LA 2001. She has worked to perfect this dish just like Mom made it and has wonderfully succeeded! Danke!
2 lbs. lean ground beef 5 c. rice
1 lb. ground pork salt & pepper to taste
1 bell pepper, chopped 2 tsp. sugar
I onion, chopped
Brown beef and pork in a large pot. Drain off fat when meat is almost browned. Add chopped bell pepper and onion; sauté until onions are clear. Spoon in cooked
rice, stirring until well mixed. (Amount of rice used is according to personal taste.) Add salt & pepper to taste. Add sugar. Mix well. Serve warm. Serves 10-15.
3. Old MawMaw (Victoria Broussard-) Monlezun’s Custard/The Best Custard in the Whole World That Nursed Us Back to Sure Health!
Recorded October 23, 1983 by Constance Victoria Monlezun-Darbonne, Granddaughter!
1 quart milk
2 eggs separated
3 tablespoons sugar
2 tablespoons (at least) cornstarch
2 teaspoons vanilla
Mix yolks with sugar and custard until creamy. (Grandma would tilt the bowl beating all the while until you thought it will spill out but never did!) Put in double boiler with milk and stir until thick. Add vanilla. Beat egg whites until foamy and fold into custard.
Grandma fixed this delight each time any of the ten of us was down with anything! Some of us were almost tempted to … well, you know! But we never did!! Merci Beaucoup, Constance!
4. Sr. Eileen’s Beer Bread/Trinity College, Washington, D.C. 1988
1 12 oz. can of beer
3 heaping tablespoons sugar
3 cups of self-rising flour
Butter the top!
Stir with wooden spoon.
Grease loaf pan and bake 375 for I hour!
My husband adds honey, cinnamon, vanilla extract whatever he fancies and it is always fantastic!
5. Stuffed Potato Balls (Rellenos de Papa) Serves 12
A- 2 pounds potatoes, peeled and quartered
2 quarts (8 cups water)
1 ½ tablespoons salt
B- 2 ounces (4 tablespoons) butter
1 egg, slightly beaten
½ teaspoon salt
1 tablespoon cornstarch
C- Shredded cheese
D- Cornstarch ( to coat potato balls)
1- In a pot, combine ingredients included in A. Cover and boil at moderate heat for 20 minutes or until potatoes are fork-tender.
2- Drain and mash potatoes immediately.
3- Add and mix ingredients included in B.
4- Cool to room temperature.
5- Divide mixture in 12 parts. Cover palm of hand with cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 potato balls are ready.
6- Deep fry in fat, heated to 375 degree F, until golden brown. Remove and drain on absorbent paper.
Dona Carmen Nieves-Ponton, my Mother-in-Law’s best from Puerto Rico! Now this lady invented cooking and is a true “maestra” at the stove! She just dances!
6. Vegetable Burger Soup
1 lb ground beef
1 28oz. can tomatoes, chopped
1 15 oz. can tomato sauce
4 cups water (or, ½ cup barley + 1 cup water
1 10 oz. package frozen mixed vegetables
1 package dry onion soup mix
1 tsp. sugar
Brown beef and drain. Stir in rest of the stuff, bring to a boil, cover and simmer at least 30 minutes! Done!
Compliments of my friend, Anita, while residing in Virginia… a wonderful military wife who could jump tall buildings and juggle all of life while stirring the pots!!
7. Apple Salad (Serves 16!)
1 (20-oz. can pineapple chunks 2 T. Water
(Drain & reserve juice) 1 c. mayonnaise
¼ c. margarine 8 c. chopped unpeeled tart red apples
¼ c. sugar 2 c. seedless green grapes
1 T. lemon juice 1 ½ c. toasted pecans
2 T. cornstarch
In a small saucepan combine pineapple juice, margarine, sugar and lemon juice. Bring to boil. In a coffee cup combine cornstarch and water to make a smooth paste. Add this to the hot mixture. Cook until thick and smooth. Chill completely and then stir in mayonnaise until well blended. In large bowl combine pineapple chunks, apples and grapes. Stir chilled dressing into this and then refrigerate until time to serve. (Stir in pecans just before serving.
Dot Olinger-Leger Roberts Cove Germanfest Cookbook 2004
After a few days and if there is any of this salad left in the fridge, I add sliced red cherries/juice plus raisins and keep eating until the bowl is empty!!
8. Pumpkin Bread (2 loaves)
2/3 c. shortening 1 tsp. cinnamon
2 2/3 c. sugar 1 tsp. ground cloves
4 eggs ¾ tsp. nutmeg
1 10-oz. can pumpkin I add a little pumpkin pie spice mix
2/3 c. water 2/3 c. raisins
3 1/3 c. flour 2/3 c. chopped pecans
2 tsp. soda
1 ½ tsp salt
½ tsp. baking powder
Heat oven to 350 degrees and grease 2 reg. loaf pans. In a large bowl, cream shortening and sugar until fluffy. Stir in eggs, beating well after each one, then add water and pumpkin. Blend in flour, soda, salt, baking powder, cinnamon…and cloves. Stir in nuts and raisins. Pour into pans and bake 70 min. or until done. Freezes well and slices better the next day!
Sue Gaynard, Costa Rica, Central America 1979. This was served at one of my first Officer’s Wives luncheons, as I was a newly-wed in 1979! I have prepared this bread hundreds of times since that delightful first bite on foreign and lovely soil!
9. Hawaiian Loaf (2 loaves)
1 c. margarine, softened 1 tsp. baking soda
2 ½ c. sugar ¾ tsp. salt
4 eggs 1 15 ¼ oz. can crushed pineapple, undrained
1 c. ripe bananas, mashed 1 c. flaked coconut
4 c. all-purpose flour
2 tsp. baking powder
Cream margarine; gradually add sugar, beating until light and fluffy. Add eggs, beating well; stir in banana. Combine flour, baking powder, baking soda, and salt; add to creamed mixture, mixing until smooth. Fold in pineapple and coconut. Spoon into 1 greased and floured 9 in. loaf pan. Bake at 350 degrees for 1 hour or until bread tests done.
Bethel Robinson, Jennings, LA. from the ‘Oil Legacy Cuisine…a Cookbook Celebrating 100 Years of the Discovery of Oil in Louisiana.’ This cookbook is one of my favorites; it was a present from my brother, Dominique Joseph Monlezun in 2001.
10. Chocolate Chip Banana Bread (Recipe states one loaf pan. I use 2 loaf pans as I invariably give one away or it is taken away!!)
2 c. flour 1 c. sugar
1 tsp. baking soda 3 ripe bananas, mashed
pinch of salt 1 c. nuts, chopped
1 stick margarine 8 oz. chocolate chips
2 eggs, beaten
Mix: flour, soda and slat in a small bowl; set aside. Mix: margarine, eggs, sugar and bananas in a large bowl. Gradually add the flour mixture to the margarine and eggs. Then add nuts and chocolate chips. Pour in 2 greased and floured pans and bake at 350 for 45 minutes.
Karen Istre, Jennings, LA ‘Oil Legacy Cuisine…a Cookbook Celebrating 100 Years of the Discovery of Oil in Louisiana.’ This bread is inhaled by all!
11. Broccoli Cornbread (2 round cake pans)
Mix together well:
2 pkg. – Jiffy cornbread mix 2/3 c. milk
1 box chopped broccoli 1 onion chopped
8 oz. cottage cheese (small curd) 4 eggs
1 ½ sticks of butter, melted
Prepare pans with Pam spray and bake at 450 degrees until top is brown, approximately 15-20 minutes.
From Dearest ‘Ernie’, Our Lady Queen of Heaven rectory, 1989. The cook of all cooks; she made food sing! I have prepared this cornbread for my Silent Retreats for 15 years to date…just took some out of the oven!!
12. DIRT CAKE! Serves 10 to 12 (My son and his friends love this concoction!!!)
1 lb. chocolate sandwich cookies
¼ cup butter or margarine
1 8 oz. package of cream cheese
1 cup powdered sugar
3 ½ cups milk
2 packages (3 ½ oz.) instant chocolate pudding
12 oz. frozen whipped topping
1 8 in. flower pot or beach pail!
Gummy worms and/or plastic flowers!
With a food processor or blender, crush the cookies and set aside (you can also put them in a plastic bag and smash them with a rolling pin.) Mix pudding with milk until thick. Fold in whipped topping. Cream together the butter, cream cheese and powdered sugar. Add to pudding mixture. Start with cookie crumbs and alternate layers with pudding mixture in the flower pot, ending with a thick layer of cookie crumbs. Refrigerate until serving time then ‘plant’ the flowers and/or gummy worms!!!
13. Mexican ‘Crawfish’ Cornbread
2 eggs
1 tsp. salt
1 tsp. baking soda
1 medium onion, chopped
½ c. oil
1 c. cornmeal
1 c. cheddar cheese (shredded)
1 large can cream style corn
1 lb. crawfish
¼ - ½ c. peppers (jalapeno) I don’t like heat at tal!!
Pour in 9 x 13 in. pan
Bake @ 400 for 20 minutes
Reduce to 350 for 20 minutes until golden brown
Kathleen Gertrude Habetz-Compton, my cousin, woodworker and marvel in the kitchen!
14. Fig Cake
1 c. buttermilk
1 c. vegetable oil
3 eggs
1 ½ c sugar
2 c. sifted flour
1 tsp. salt
½ tsp. cinnamon
½ tsp. allspice
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped nuts
1 c. chopped fig preserves
Blend buttermilk, oil, and eggs. Beat in sugar.
Add flour, salt, salt, cinnamon, allspice, and baking soda
Stir in vanilla, nuts, and figs. Pour into a greased and floured 10 in. tube pan or bunt pan.
Bake at 325 for 55 min.
15. Cousin Alberta Gertrude’s Peanut Butter Fudge!
1 block chocolate bark
1 block vanilla bark
1 cup of pecans, optional
+ soften chocolate in microwave
+ Pam a 9 x 12 pyrex dish
+ place the soften chocolate in dish
+ soften and mix vanilla bark and 1 cup of peanut butter
+ swirl all together and refrigerate for 1 hour then allow to sit on counter a bit
+ cut into squares and dare you to eat just one!!!
16. Richard’s Cajun Chicken Gumbo
(Right on the Back of the Jar of Richard’s Roux Cajun Style! C’est Bon!)
Bon Appetite to all of Antoine’s North Carolina friends!
1 fryer or hen
1 lb. Richard’s Smoked Sausage or Andouille
½ Richard’s Tasso
10 to 12 oz. Richard’s Roux
3 cups chopped onions
2/3 cup green onion tops
½ cup chopped parsley
1 med. bell pepper, chopped
Season fryer or hen with salt, red cayenne pepper, black pepper and garlic powder overnight. In a large pot add ½ gallon of water. Bring water to a boil. Add roux and stir continuously until roux is completely dissolved. Add ½ gallon of water and boil for 15 minutes Add fryer or hen, onions and bell pepper. Boil over medium heat uncovered (30 minutes fryer, 1 hour hen). Add sausage and tasso and boil another 15 minutes for fryer, (30 minutes hen) then taste for seasoning. Add onions and parsley and simmer for 10 minutes. Serve over rice in a large soup bowl.
www.CajunGrocer.com
Order a case of Richard’s Roux!
Not to mention the Sausage and Tasso!!!
17. Banana Split Salad Serves 12-15
1 package (8 oz) cream cheese, softened
½ cup sugar
1 can (20 oz.) crushed pineapple, drained
1 package (10 oz) frozen sliced strawberries in syrup, thawed
2 medium firm bananas, chopped
1 carton (12 oz) frozen whipped topping, thawed
1 cup chopped walnuts
Red Food coloring, optional
In a large mixing bowl, beat the cream cheese and sugar.
Stir in pineapple, strawberries, and bananas. Fold in the whipped
topping, walnuts, and food coloring if desired.
Pour into an oiled 13 x 9 in. dish
Cover and freeze until firm at least 3 hours.
Remove from the freezer 30 minutes before serving.
18. Orange Slice Cake
1 cup shortening
2 cups sugar
4 eggs
½ cups buttermilk
1 tsp. soda
2 Tbsp. orange rind
3 ½ cups flour
1 (16 oz) pack dates (chopped)
2 cups orange slices (chopped)
1 can coconut
2 cups pecans (chopped)
Take ½ cup sugar- mix with dates and orange slices-set aside.
Cream shortening and sugar.
Add eggs one at a time beating individually.
Stir in buttermilk and soda which has been blended together.
Add orange rind and flour, blend until smooth.
Add dates, orange slices, coconut and pecans.
Bake at 325 for 2 hours.
Topping
While cake is still warm, dissolve 2 cups powdered sugar
5 Tbsp orange juice
2 Tbsp orange rinds
Leave cake in pan until in cools.
Mrs. Lena Bertrand, a sweet, sweet lady who can stir up the best of everything!
19. Best-Ever Banana Bread 2 loaves (16 slices)
1¼ cups sugar
½ cup butter or margarine, softened.
2 eggs
1 ½ cups mashed very ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Heat oven to 350F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan.
2. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened. Pour batter into pans.
3. Bake 8-inch loaves 1 hour, 9-inch loaf 1 ¼ hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pan; remove from pans to cooling rack. Cool about 1 hour before slicing.
Right off the back of the flour bag!!
20. Aunt Lizzie’s Homemade Bread
“In 1968, I went with my mom, Gertrude Hensgens Monlezun, to visit her brother and wife,
C.J. Hensgens (Uncle Ushie) and Elizabeth Thevis Hensgens (Aunt Lizzie) in Mowata, LA. I watched Aunt Lizzie do her magic. Enjoy!” Constance Monlezun Darbonne, May 2010
Sift 5 lbs of flour. Use ¾ of the bag to sift with a small handful of salt (cup your hand and pour in a little salt; she didn’t measure!)
Soak 3 packages of yeast in warm water.
Add soaked yeast to flour mixture.
Add 9 cups of tap water, working it into the flour mixture. Alternate until it’s not too sticky. Add the last 3 cups slower that the first 6.
Knead the bread. Make sure it’s not sticky.
Put oil on the mixture (not too much, and not Mazola)
Punch it down in the bowl.
Let it rise until it doubles. Punch down again. Let it rise until it doubles.
Separate into greased pans. This will yield 6 pans…4 big ones, and 2 small ones.
Oil the top of the dough in each pan.
Let it double or double and a half. Make sure you put all the pans on a level surface in a warm spot when letting it rise. (She covered them with her old sweater that had holes in it)
Bake at 350 degrees for one hour or at 450 degrees for the first 15 minutes then 350 degrees for the rest of the hour.
When out of the oven, brush the tops with butter.
To make rolls, put them side by side in the pans with oil in between each.
8 oz. cool whip
1 can condensed milk
½ cup of lemon juice
Puree 2/3 cup of kumquarts
…mix all the above…into a baked pie shell…sit in fridge over night and have for breakfast!!! Delicious and a great kick into the day!!!
22. “Not Yo' Mama's Banana Pudding”
Recipe courtesy Paula Deen sent by a friend at the request of my son in Raleigh, NC who went nuts over this pudding served at a party he attended and subsequently told his Mama! And, this was his birthday cake with a candle (!) which was served by this same group of friends for they knew he loved it so!! Sweet!
Ingredients
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
23. Zucchini Bread
Recipe from John Chapman an employee with Sylvan Learning Center 2010.
Homegrown zucchini were used in this recipe to ‘WOW’ the teachers at Sylvan! It worked!
3 ¼ cups all-purpose flour
1 ½ tsp. salt
1 tsp. ground nutmeg
2 tsp. baking soda
1 tsp. ground cinnamon
3 c sugar
1 c vegetable oil
4 eggs, beaten
1/3 c water
2 c grated zucchini
1 tsp. lemon juice
1 c chopped walnuts or pecans
Preheat oven to 350. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour or until a tester comes out clean. Alternately bake in 5 mini loaf pans for about 45 minutes.
24. Chocolate Yummy
The Junior League of Lake Charles, Inc. Pirates Pantry Cookbook 1976
Thank you, Laddie Clayton!
CRUST:
1 cup flour
1 stick margarine, melted
1 cup pecans, finely chopped
FILLING:
1 cup Cool Whip
1 cup confectioners sugar
1` package (8 oz) cream cheese
1 package (3 oz) each chocolate and vanilla instant pudding
3 cups milk
3 cups Cool Whip
1 Hershey bar, frozen grated
CRUST:
Mix all ingredients well. Spread crust in a 9 x 13 inch baking dish. Bake at 350 F for 30 minutes. Cool.
FILLING:
Mix Cool Whip, sugar, and cream cheese. Spread over cooled crust. Mix puddings with milk. Let set for a few minutes until thickened. Pour over cream cheese layer and top with Cool Whip. Sprinkle with Hershey bar. Serve 10
25. Frozen Margarita Pie
1 1/3 cups pretzels, crushed
¼ cup of sugar
½ cup butter or margarine, melted
1 (21-ounce) can strawberry pie filling
½ to 2/3 cup frozen margarita mix, thawed
1 (8-ounce) carton Cool Whip, thawed
Grease 9-inch pie plate. In medium bowl, combine 1 ¼ cups of the pretzels, sugar, and butter. Press evenly onto bottom and sides of prepared pie plate to form crust. In a large bowl, combine strawberry pie filling and margarita mix. Fold in Cool Whip. Spoon mixture into crust. Sprinkle with remaining pretzels. Freeze for about 2 hours until firm. Before serving, remove pie from freezer, and let stand 30 minutes at room temperature.
You see, it’s this way…for Father’s Day our son gifted his father at 75 years young to a magazine subscription “Our State” Down Home in North Carolina! Great gift idea, for we three absolutely love ‘his’ Raleigh, N.C. and environs pointing west toward the mountains and the other way to the beach! In our first issue the word ‘Margarita’ jumped off the page straight at me and above is the trajectory to a very large smile!! Thank you, son!
26. Blend of the Bayou Seafood Casserole
The Junior League of Lake Charles, Inc. Presents Pirates Pantry Cookbook
Mrs. W. Edgar Percy, Jr. & Mrs. R. J. Pumpelly.
Enjoy John William Gossen! Tis all for you to enjoy and you may have thrice servings if you like!!
1 package (8 oz.) cream cheese 1 can mushrooms, drained
1 stick margarine or butter 1 tablespoon garlic salt
1 pound shrimp, peeled 1 teaspoon Tabasco
1 large onion, chopped ½ teaspoon red pepper
1 bell pepper, chopped 1 pint crabmeat
2 ribs celery, chopped ¾ cup cooked rice
2 tablespoons butter Sharp cheese, grated
1 can mushroom soup Cracker crumbs
Melt cream cheese and butter using double boiler. Sauté shrimp, onion, pepper, and celery in 2 Tablespoons butter. Add to the first mixture. Add soup, mushrooms, seasoning, crab meat and rice. Mix well, place in 2 quart casserole, and top with cheese and cracker crumbs. Bake at 350 about 20-30 minutes until bubbly. Freezes well. Serves 8.
27. Chocolate Sheet Cake serves 20
2 cups flour 2 eggs, beaten
2 cups sugar 1 teaspoon vanilla
2 sticks margarine 1 teaspoon soda
4 tablespoons Hershey’s cocoa 1 teaspoon cinnamon
1 cup water Dash of salt
½ cup buttermilk
In large mixing bowl, combine flour and sugar. In heavy saucepan, mix 2 sticks margarine, 4 tablespoons cocoa and water. Bring to bubbly full boil. To flour mixture, add buttermilk, eggs, vanilla, soda, cinnamon and salt. Bake in well-greased 11 x 16 sheet cake pan at 400 for 20 minutes.
Icing:
1 stick margarine 1 box powdered sugar
4 tablespoons Hershey’s cocoa 1 teaspoon vanilla
1/3 cup milk 1 cup pecans
Mix margarine, cocoa and milk in a heavy saucepan and bring to a hard boil. Take off fire. Add powdered sugar, vanilla and pecans. Mix well. Drops of milk may be added if too thick. Put on cake while hot.
…As per your request, son!
* 10 lbs red potatoes, peeled…or not! I peel them.
* 5 eggs
Boil together until tender and very gently and carefully pour into sink and vacuum the house till cooled!
* Peel and cut up potatoes
* Peel eggs …cut egg whites onto the potato pile
Place the yolks in a little bowl and whip with plain old yellow mustard till color is just right!
* Chop a small onion (to taste) and add to the pile
* Chop some sweet bread and butter pickles and add to the pile! O, a big enough pile in the palm of your hand for starters! I pour a little of the pickle juice into the whipped yolks.
* Scoop the mayo (I am partial to Hellmans Light) onto the pile till just right, a little at a time until you make enough of it over many years and get faster and more accurate!!
* Add mucho salt, Tony’s to taste and viola…there it all is and call home when you finish!!
29) Sour Cream Chocolate Chip Banana Bread Preheat oven to 350
1 ½ c. flour
5 tablespoons melted butter/margarine
2/3 c. sugar
1 t. almond extract
¼ t. salt
1 c. sour cream
1 large egg
¾ t. baking soda
¾ t. baking powder
Add one/two ripe bananas. Stir in ¾ c. chocolate chips. Stir in ¾ c. chopped pecans
Pour mixture into a greased and floured 9 x 5 inch loaf pan. Bake 40-50 minutes
Cousin Renee A. Reina has prepared thousands of these (!) for Silent Retreats on Arthur Avenue! She kindly brings an extra loaf for my husband! We LOVE this bread and, if you are a living and breathing child of God, so will you!!! Go ahead, make two!
30) White Texas Sheet Cake
Directions
1. In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
2. Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
3. Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
…about the best cake in the whole land! I had plum lost this special recipe and Cousin Renee casually mentioned, while I was aksing (tis a Lake Arthur word!) over this loss, that she just happened to have it; I was so happy that I want you to have it too! Now we all will never, ever misplace this white wonder! Anybody can make a chocolate cake!!!
31) Mama’s Fresh Apple Cake, ‘Our State’ Down Home in North Carolina!
2 cups of sugar Icing:
½ cup Crisco Oil powdered sugar
2 teaspoons vanilla vanilla
3 eggs water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup pecans
1 small can coconut
3 cups tart apples, grated
1 teaspoon salt
Preheat oven to 325 degrees. Combine sugar, oil, vanilla, and eggs: beat well. Sift together dry ingredients. Add slowly to liquid. Fold in nuts, coconut, and apples. Bake in a greased tube pan for 80 minutes. Let cake cool before removing from pan. Make icing by mixing powdered sugar, vanilla, and water; pour over cake while warm.
…Boy! This is a great cake…taste like the scones at the Phoenix Biltmore inhaled while visiting with my son in an outdoor setting as a huge dust storm strolled in! We retired to the bar and watched all unfold from there clutching my fabulous scone while ordering a Pina Colada which was as good as I remember them from years ago!! All great memories…
32) Baked Spaghetti from Ms. Betty!
1 cup chopped onion
1 cup of chopped green pepper (I choose optional!)
1 Tbsp. butter or margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces
1 can (2 ½ oz) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can (10 ¾ oz) condensed cream of mushroom soup undiluted
¼ cup water
¼ cup Parmesan cheese
In a large skillet, sauté onion (and peppers) in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes. (This is where I season the brew!) Place half of the spaghetti in a greased 13”x 9”x 2” baking dish. Top with half the mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through. Yield 12 servings! Very, very good; can share with neighbors!
33) Copycat Recipe: Panera Bread’s Pumpkin Muffin Tops
Prep Time: 10 minutes Cook Time: 16 minutes Total Time: 26 minutes Yield: A baker's dozen (13 muffin tops)
· 2 large eggs
· 1 cup granulated sugar
· 1/2 cup vegetable oil
· 1 cup pumpkin puree
· 1 teaspoon vanilla extract
· 2 cups all-purpose flour
· 1 1/2 teaspoons baking powder
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 teaspoon ground cinnamon
· 1/8 teaspoon ground nutmeg
· 1/4 teaspoon ground cloves
Preheat the oven to 325 degrees F. Adjust oven rack to the center position.
In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined.
In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add to the wet ingredients and mix on low speed until just blended.
Line a baking sheet with parchment paper or silicone liner. Using a large cookie scoop (3 to 4 tablespoons), scoop 5 mounds onto the baking sheet, spaced about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.
Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto baking sheet, and repeat.
When the cookies are completely cool, stir together the powdered sugar and brown sugar. Sift or sprinkle evenly onto the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.
34) Cinnamon Chip Scones
Prep Time: 15 minutes Cook Time: 22 minutes Yield: 24 scones
· 3 1/4 cups flour
· 1/4 cup sugar
· 1/4 cup brown sugar
· 1 Tablespoon + 1 teaspoon baking powder
· 1/4 teaspoon salt
· 3 Tablespoons cold butter, diced
· 1/4 teaspoon cinnamon
1 cup cinnamon baking chips
· 2 cups cold heavy whipping cream
· raw sugar
Preheat the oven to 375 degrees. Line baking sheet with parchment paper or silicone, or use a baking stone as I prefer.
In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon ans salt. Cut the cold butter into the flour mix using a pastry cutter or two knives, until the mixture resembles coarse crumbs.
Stir in the cinnamon chips. Pour the whipping cream into the bowl all at once, then gently stir with a wooden spoon just until ingredients are moistened. Turn the dough out onto a lightly floured surface, or pastry mat and knead very gently until dough forms. Do not over knead. The dough should be somewhat cracked still. Again, it is very important not to over mix.
Divide the dough into 3 equal balls. Working with one dough ball at a time, slightly flatten into a thick 6-inch round, then cut into 8 equal triangles. Transfer the triangles to the prepared baking sheet or stone spacing 2 inches apart. Sprinkle with raw sugar.
Bake for 22 to 24 minutes, until golden brown. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
35) Morning Glory Muffins
2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple - peeled, cored and shredded Honeycrisp Apples
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
36. Honey Cornbread
1 cup all-purpose
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 cup whipping cream
¼ cup vegetable oil
¼ cup honey
Combine flour, cornmeal, sugar, baking powder and salt.
In a smaller bowl, beat the eggs.
Add cream, oil and honey; beat well.
Stir into the dry ingredients just until moistened.
Pour into a greased 9-in. square baking pan. Bake at 400 degrees for 20-25 minutes. Yield: 9