Pizza Sauce
Pizza Sauce
6 oz. Tomato Paste
1/2 C. Hot Water
1 tsp. Salt
1/2 tsp. Oregano
1/8 tsp. Black Pepper
Mix all ingredients together.
Pickled Peppers
Pickled Peppers
1 qt. Vinegar
1 1/2 qt. Water
1 1/2 C. Sugar
1/4 C. Salt
Boil and pour over peppers that have been cut up and packed in jars. Seal.
Pepper Relish
Pepper Relish
5 1/2 C. Green Peppers, chopped
5 1/2 C. Red Peppers, chopped
2 C. chopped Onion
2 C. Vinegar
1 1/2 C. Sugar
3 T. Salt
Combine chopped peppers and onions; cover with boiling water. Let stand 10 minutes; drain. Combine sugar, vinegar and salt; add pepper mixture. Bring to a boil, simmer for 5 minutes. Pour into sterilized jars and seal. Makes about 5 pints.
Oven Smoked Clams
Oven Smoked Clams
25 – 35 cleaned razor clams
1 C. oil
3 T. Liquid Smoke
2 T. Worcestershire
2 T. Lemon Juice
1 tsp. Accent
1 tsp. Celery Salt
1 tsp. Garlic Powder
1 tsp. Chili Powder
Paprika
Cut clams into bite sized pieces. Sprinkle generously with paprika. Mix remaining ingrediens together and pour over clams. Bake in a sheet cake pan at 350 degrees for 1 hour, stirring frequently. Will keep in fridge several weeks or can be canned in half pints.
Never Fail Dills
Never Fail Dills
2 qt. Cucumbers
4 – 8 heads Dill, coarsely chopped
2 T. Pickling Spices
3 T. Salt
3 Cloves Garlic, cut fine
1 C. Vinegar
Wash and prick cucumbers with a fork. Prepare four jars by placing a grape leaf in the bottom of each. Pack cucumbers into jars, sprinkling dill in between “layers” of cukes. Mix remaining ingredients, stirring until salt dissolves. Pour one quarter into each jar. Add water to each jar to within 1/2″ of top, fully covering the cucumbers. Place lids on jars, but do not tighten all the way. Leave in cool dark place for two weeks, tightening lids, shaking jars, then loosening lids every few days. When pickles are ready, tighten lids completely for storage.
Hot, Cold Water Dill Pickles
Hot, Cold Water Dill Pickles
Put into quart jar 1 T. salt, 1 large clove garlic, large head of dill (or 2 T. dill seed) and 1 pinch of alum. Add cucumbers to jar. Mix 1 C. vinegar with 5 C. cold water and pour over cucumbers in jar (make more 1:5 solution if cukes aren’t completely covered). Drop in 5 – 7 whole red chili peppers and close jar. Let stand 6 – 8 weeks. The pickle brine should start clear, turn cloudy, and then become clear again. Once it re-clears, they are ready to eat.
Freezer Corn
Freezer Corn
Cut 20 C. corn from ears. Add 2/3 C. sugar, scant ½ C. salt and 2 C. water. Boil for 20 minutes. Freeze, stirring often.
Evelyn Wright’s Dill Pickles
Evelyn Wright’s Dill Pickles
1 qt. Brown Cider Vinegar
3 qt. Water
1 C. table Salt
1/2 tsp. Alum
Garlic
Fresh Dill
Pickling Cucumbers
Wash cucumbers well, without scrubbing too hard – leave on the small nubbins and do not remove stem ends. Pack cucumbers into hot clean jars, adding 2 dill heads and 3 peeled cloves garlic per jar. Heat to boiling the vinegar, water, salt and alum. Pour to cover cucumbers, within an inch of the top of the jar. Seal.
Dill Pickles
Dill Pickles
4 dozen firm Cucumbers, about 3” long
6 C. Cider Vinegar
3 qt. Water
1/2 C. Coarse Salt
12 Heads Dill
3 cloves Garlic, chopped
6 pea sized pieces of Alum
Scrub cukes with a brush, rinse well and pack into hot sterilized jars. Heat together vinegar, water and salt until salt is dissolved. Stuff 2 heads dill, a piece of alum and half clove garlic into each jar. Fill with hot brine and seal. Store in cool, dry place.
1 Jar Pickles
1 Jar Pickles
Fill quart jar with small cleaned cucumbers. Add 1 head and stalk dill (or 1 tsp. dill seed), 1 clove garlic, 2 T. salt and 1/2 C. cider vinegar. Fill jar with boiling water. Top with grape leaf. Put on lid and turn jar several times to dissolve salt. Do not process or seal. Ready to eat in 6 weeks.
Western 1-minute Italian Dressing
Western 1-minute Italian Dressing
2 tsp. Salt
1 tsp. Sugar
1/2 tsp. Pepper
1 tsp. Paprika
1/2 C. Vinegar
1 1/2 C. Vegetable Oil
Combine and shake in covered jar. Makes 2 C.
Variation: Add 2 T. Bleu Cheese to 1/2 C. Basic Dressing.
Waldorf Slaw
Waldorf Slaw
4 C. shredded Cabbage
1/2 C. diced Red Apple
1/2 C. Seedless Raisins, plumped in hot water, then chilled
1/4 C. broken Nut Meats
1/2 C. Coleslaw Dressing (made in lemon and orange juice in place of milk)
Toss ingredients together well and sprinkle with grated orange rind.
Venetian Salad
Venetian Salad
1 3 oz. can chopped, broiled Mushrooms, undrained
1/4 C. Vegetable Oil
1/4 C Vinegar
1 tsp. Italian Seasoning
1/2 tsp. Celery Salt
1 clove Garlic, crushed
1 10 oz. package frozen Brussels Sprouts, cooked and drained
1/4 C. sliced Onion
2 Hard Boiled Eggs, peeled
4 C. Salad Greens, torn into bite sized pieces
1/4 lb. Salami, diced
Combine mushrooms with oil, vinegar, seasonings and garlic. Pour over vegetables and whole eggs. Cover and marinate several hours or overnight. To serve remove eggs. Drain vegetables and combine with salad greens and salami. Cut eggs into quarters and use as garnish. Serves 6.
Tasty Coleslaws
Tasty Coleslaws
6 C. Shredded Cabbage
3/4 – 1 C. Italian Dressing
Nutty Slaw: Add 1/2 C. coarsely chopped peanuts and 1 C. diced fresh orange sections to cabbage before tossing with dressing.
Christmas Slaw: Use 3 C. each red and green cabbage, reduce dressing to 3/4 C. Toss 1/2 C. dressing with cabbage. Blend remaining 1/4 C. dressing with 1/4 C. Mayonnaise. Add to cabbage with 1 C. chilled seedless grapes; toss well.
Raspberry Jell-O Salad
Raspberry Jell-O Salad
1 small can Pineapple, drained juice reserved
1-2 small Bananas
1 small can Raspberries, drained, juice reserved
8 oz. Cream Cheese
1 large package Raspberry Jell-O
1/2 pint Whipping Cream
Dissolve jell-o in 1 C. water. Mix reserved juices, add water if necessary to equal 1 C. and add to jell-o. Pour half jell-o into a dish and allow to set. Layer fruit on the gelatin. Beat cream cheese, whipping cream and some sugar and pour over fruit. Beat remaining jell-o until foamy, pour over whipped cream cheese mixture. Return to fridge and allow to set fully.
Potato Salad Treat
Potato Salad Treat
1 C. Mayonnaise
1/4 C. Vinegar
1/4 C. Milk
1 envelope Onion Salad Dressing Mix
6 C. hot cooked Potatoes, diced or sliced
2 hard cooked eggs, chopped
1/2 C. chopped Celery
Blend Mayo, vinegar, milk, and dressing mix in a small bowl. Place remaining ingredients in a mixing bowl. Pour dressing over and toss gently until well mixed. Serve warm or chilled.
Pizza Salad Bowl
Pizza Salad Bowl
2 1/2 qt. Crisp Salad Greens, torn into bite sized pieces
1 C. Croutons
1 Medium Tomato, diced
1 2 oz. can Anchovies, drained and diced
1 Green Bell Pepper, cut into strips
1/4 tsp. Oregano
1/2 lb. sliced Salami, cut into strips
2 C. grated Mozzarella Cheese
1 envelope Good Seasons Italian or Garlic Salad Dressing, prepared, substituting tomato sauce for the water
Combine all salad ingredients and toss well. Pour dressing over salad and toss again. Serve immediately.
Mexican Salad Bowl
Mexican Salad Bowl
½ C. Mayonnaise
¼ C. minced Green Onions
2 T. Chili Sauce
2 tsp. Cider Vinegar
1 tsp. Onion Salt
½ tsp. Onion Powder
4 drops Hot Pepper Sauce
1 12 oz. can Corn
1 8 oz. can Kidney Beans
1 7 oz. can Pitted Ripe Olives
2 C. Shredded Lettuce
Mix first 7 ingredients; cover and chill. Drain and combine corn, beans and olives; spoon into lettuce lined bowls. Serve with chilled dressing.
Marinated Shrimp and Pasta Salad
Marinated Shrimp and Pasta Salad
2 C. uncooked Macaroni Shells
1 can Shrimp, drained, soaked, rinsed and drained again
1/2 C. Vegetable Oil
Scant 1/2 C. Lemon Juice
1 pkg. Good Seasons Italian Salad Dressing Mix
1 tsp. Horseradish
1 1/2 C. small Broccoli Flowerets
1 C. coarsely shredded Carrots
1 1/2 C. sliced Zucchini
1/4 C. chopped Green Onion
Lettuce Leaves for garnish
In small jar with tight lid combine oil, lemon, salad dressing mix and horseradish. Shake well. In large bowl combine all remaining ingredients except lettuce. Toss with dressing. Chill several hours or overnight, stirring occasionally. Serve over lettuce leaves.
Hot Potato Salad
Hot Potato Salad
4 C. cubed pared potato
Boiling Water
Salt
4 slices Bacon, diced
1/2 C. chopped Onion
1/2 C. coarsely chopped Green Pepper
2 Raw Eggs
1/4 C. Cider Vinegar
2 tsp. Sugar
1/4 tsp. Pepper
2 hard cooked Eggs, sliced
Cook potatoes in 1 inch boiling water with 1 tsp. salt, covered, until tender – about 20 minutes. Drain well. In large skillet sauté bacon until almost crisp. Add onion and green pepper and sauté, stirring, 3 minutes. In small bowl, beat raw eggs; add vinegar, sugar and pepper, mix well. Gradually add egg mixture to bacon mixture. Cook over medium heat, stirring until mixture thickens. Remove from heat. Add drained potato and toss lightly to combine. Turn into warm serving dish, garnish with sliced egg. Serves 6-8.
Hot Ham & Potato Salad
Hot Ham & Potato Salad
1 C. diced Cooked Ham
1/2 C. chopped Onion
1 T. Butter
1 101/2 oz. can condensed Cream of Celery Soup
1/2 C. Sour Cream
1/4 tsp. Caraway Seed
1/8 tsp. Pepper
3 C. cubed cooked Potatoes
1 T. chopped Parsley
In skillet, cook ham and onion in butter until onion is tender. Blend in soup, sour cream, caraway seed and pepper; add potatoes. Heat, stirring lightly. Garnish with parsley. Yield: 4 servings.
Harlequin Slaw
Harlequin Slaw
1 C. shredded Red Cabbage, reserve outer leaves for lining bowl
3 C. shredded Green Cabbage
1/2 C. Coleslaw Dressing
3/4 tsp. Dill Seeds
Line serving bowl with reserved cabbage leaves. Toss remaining ingredients and spoon into bowl.
Fruited Bean Salad
Fruited Bean Salad
2 16 oz. cans Beans in Tomato Sauce, drained
1 Red Apple, cored and diced
1 11 oz. can Mandarin Orange Segments, drained
1 15.5 oz. can Pineapple Tidbits, drained,
1 7.5 oz. can Water Chestnuts, drained and diced
1 12 oz. can Luncheon Meat, diced
1/4 C. light Molasses
1/4 C. Cider Vinegar
2 T. Corn Oil
1/2 – 3/4 tsp. Curry Powder
6 C. Mixed Salad Greens
In a large bowl combine all ingredients except salad greens; toss until well blended. Chill several hours. To serve, line a salad bowl with greens and spoon in chilled salad. Yield: 6 servings
Bean and Ham Salad
Bean and Ham Salad
2 16 oz. cans Beans in Tomato Sauce, drained
1 lb. cooked, smoked Ham, diced (about 2 C.)
1 12 oz. can Whole Kernel, Mexican Style Corn, drained
1 small Red Onion, chopped
2 Tomatoes, chopped
1/4 C. Molasses
1/4 C. Red Wine Vinegar
1/4 C. Corn Oil
6 C. mixed Salad Greens
In a large saucepan combine all ingredients except greens. Cook until hot and bubbly. Spoon into a heat proof serving dish. Garnish with greens.
Squaw Corn
Squaw Corn
1 can Spam
1 can Creamed Corn
2 Eggs, well beaten
Salt, Pepper, Butter to taste
Dice meat and simmer 10 – 15 minutes. Add corn then beaten eggs. Cook 5 – 10 minutes more. Serve on hot toast.
Creamed Cauliflower with Crab Meat
Creamed Cauliflower with Crab Meat
1 lb. Cauliflower
1/3 C. Crab Meat
3 T. Oil
2/3 tsp. Salt
1/2 C. Milk
1 1/2 tsp. Cornstarch mixed with 1 T. Water
Chopped Parsley
Divide clusters of cauliflower into small florets. Bring 4 C. of water to boil and add one tsp. salt. Cook cauliflower 5 minutes. Drain. Heat oil and sauté cauliflower and crab meat over medium heat 2 minutes. Add salt and milk; cook 3 minutes. Add cornstarch mixture and cook, stirring, until mixture thickens. Top with chopped parsley.
Rice with Mushrooms & Almonds
Rice with Mushrooms & Almonds
1 C. uncooked White Rice
1/2 C. slivered Almonds
2 T. snipped Chives or chopped Green Onion
8 oz. can Mushrooms
1/4 C. Butter
3 C. Chicken Broth
Cook and stir rice, almonds, chives and mushrooms in butter until almonds are golden brown, about 20 minutes. Heat oven to 350 degrees. Pour rice mixture into ungreased 1 1/2 qt. casserole dish. Heat broth to boiling; stir into rice. Cover and bake until all liquid is absorbed and rice is tender and fluffy, 1 – 1 1/2 hours.
Popovers
Popovers
2 Eggs
1 C. Milk
1 C. Flour
1/2 tsp. Salt
1 T. Oil
Sift and measure flour. Add salt and sift again. Beat eggs fully. Add oil and milk and beat well. Add liquid to dry ingredients and mix until smooth, try not to over beat. Fill greased muffin tins half full and cook in 450 degree oven for 20 minutes. Decrease heat to 350 and cook 20 minutes more.
Muffins
Muffins
2 C. Flour
1/2 tsp. Salt
2 tsp. Baking Powder
3 T. Sugar
1 Egg
3 T. Oil
1 C. Milk
Sift and measure flour; add other dry ingredients and sift into a mixing bowl. Beat egg in a separate bowl; add oil and milk and mix well. Add liquid ingredients to flour mixture and stir quickly until dry ingredients are just moist; do not overmix. Drop into oiled muffin tin, holding spoon close to pan and pushing batter with spatula, filling each C. about 2/3 full. Bake for 5 minutes at 375; raise temperature to 425 for 15 minutes longer.
Ginger Bread Muffins
Ginger Bread Muffins
1 C. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/8 tsp. Baking Soda
1/8 tsp. Cinnamon
1/4 C. Sugar
1/8 tsp. Cloves
1 Egg
5 tsp. Molasses
1/4 C. Milk
1/4 C. Oil
Sift dry ingredients together. Beat eggs, add milk and oil. Stir egg mixture into dry ingredients and mix to a smooth batter. Bake in well greased muffin tin at 375 for 20 minutes.
Festive Rice
Festive Rice
1 Can condensed Chicken Broth
1/2 C. Water
1/2 C. Thick & Chunky Salsa
2 C. Minute Rice
Add water, broth and salsa to a pan; bring to a boil. Stir in minute rice, cover, and remove from heat. Allow to stand five minutes. Fluff with a fork and serve.
Caprial & John’s Sesame Noodles
Caprial & John’s Sesame Noodles
1/2 lb. dry Asian egg noodles
2 T. soy sauce
2 cloves garlic, chopped
1 tsp. hot pepper flakes
1 tsp. sesame oil
1/4 C. vegetable oil
In large stockpot over high heat, bring two quarts of water to a boil. Add noodles and cook 4 to 5 minutes, until al dente. Drain noodles into a serving bowl and set aside. In small bowl, whisk together soy sauce, garlic, hot pepper flakes, sesame oil and vegetable oil until well blended and pour over noodles. Serve warm or at room temperature.
Cajun Hush Puppies
Cajun Hush Puppies
1 1/2 C. plain Corn Meal
1/2 C. Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
1 Egg
1 Onion, chopped
1 C. Buttermilk
1 lg. Jalapeno pepper, finely chopped
Mix all ingredients in a large bowl. Drop with a large spoon into hot oil in a deep fat fryer. Cook until golden brown, turning with a long wooden spoon.
Baked Pork ‘n Beans
Baked Pork ‘n Beans
1 lg. Onion, diced
1/4 C. Brown Sugar
3 T. Vinegar
Large can Pork n Beans
Mix all ingredients. Pour into 9×9” pan and top with strips of bacon. Bake about 45 minutes at 350 degrees.
Jambalaya
Jambalaya
1 Broiler-Fryer (about 2 1/2 lb.)
2 C. Water
3 tsp. Salt
1/4 tsp. Pepper
1 Bay Leaff
2 C. chopped Onion
1 clove Garlic, crushed
1/4 C. Butter
1 lb. Cooked Ham, cubed
1 lg. can Tomatoes
1 Green Bell Pepper, chopped
1/2 tsp. Thyme
1/4 tsp. Cayenne
1 C. uncooked Rice
Place chicken in a large kettle or Dutch oven; add water, salt pepper and bay leaf; bring to boiling. Reduce heat, cover, and simmer 45 minutes or until chicken is tender. Remove chicken from broth. When cool enough to handle, remove chicken from bones, cut into cubes and reserve. Pour broth into a 2 C. measure; remove bay leave. Add water to make 2 C. if necessary; reserve. Saute onion and garlic in butter until soft (in same kettle). Add ham, tomatoes, green peppers, cayenne, reserved chicken and broth. Heat to boiling; stir in rice. Reduce heat, cover, simmer, following rice directions for cooking. Serve in bowls, sprinkle generously with chopped parsley.
Miss Rachael’s Muffuletta
Miss Rachael’s Muffuletta
1/2 C. hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle
1/2 C. pitted Sicilian green olives or other good quality large pitted green olives
A drizzle of extra-virgin olive oil
2 T. chopped fresh rosemary, a couple of sprigs or, 1 tsp. dried, 1/3 palm full
1 large round loaf crusty bread, 10 to 12 inches
1/4 lb. sliced Genoa salami or sweet sopressata
1/4 lb. sliced capacola spicy ham
1/4 lb. sliced provolone
Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.
Kristen’s Sinful Monte Cristo
Kristen’s Sinful Monte Cristo
9 Slices Wheat Bread
3 Slices Cooked Turkey
3 Slices Cooked Ham
3 Slices Cheddar (or American) Cheese
3 Slices Swiss Cheese
Batter:
1 Egg
1 – 1 1/4 C. Water
1/2 tsp. Salt
1 tsp. Sugar
1 1/2 C. Flour
1 T. Baking Powder
Vegetable Oil (for deep frying)
Toothpicks
Place turkey and Swiss cheese on one slice of bread. Cover with a second slice and layer the ham and cheddar on top. Top with the final slice and secure the triple decker sandwich in the corners with tooth picks. Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth. Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle with powder sugar. Serve with raspberry preserves, pickle garnish and your favorite side order of French fried potatoes.
Shrimp Egg Foo Yon
Shrimp Egg Foo Yon
3 T. Cooking Oil
1 C. Chopped Onion
1 C. chopped Celery
2 T. Flour
1/2 tsp. Salt
1/2 tsp. MSG
1 can Shrimp
1/4 tsp. Garlic Salt
6 Eggs, well beaten
1 can (#2) Bean Sprouts
Sauce:
1/4 C. Soy Sauce
1 T. Corn Starch
1 tsp. Sugar
1 tsp. Vinegar
3/4 C. Water
Heat oil in skillet. Add onion and celery and cook until clear and soft. Add flour, salt, msg and garlic salt. Stir to coat vegetables well; place in large bowl. Add eggs and bean sprouts; mix well. Drop onto hot greased skillet about 1/2 C. at a time. Fry until golden brown, about 5 minutes total. For sauce combine all sauce ingredients in small saucepan and cook over low heat stirring constantly until thick and clear.
Crab Soufflé
Crab Soufflé
8 slices Bread
2 C. Crabmeat
1/2 C. Mayonnaise
1 Onion, chopped
1 Green Bell Pepper, chopped
1 C. Celery, chopped
4 Eggs
3 C. Milk
1 C. Cream of Mushroom Soup
Grated Cheese
Paprika
Place 4 slices of bread in bottom of casserole dish. Mix crab, mayo, onion, bell pepper and celery. Spread over bread. Cover with remaining four slices of bread. Beat eggs, add milk and pour over the top of the bread in the casserole. Cover and refrigerate for several hours to overnight. Bake at 425 for 15 minutes. Pour soup over top; add cheese and paprika. Continue baking for 45 minutes longer. Yield: 8 servings
Crab-Mushroom Casserole
Crab-Mushroom Casserole
1/4 C. Butter
1/4 C. Flour
2 T. parsley, finely chopped
2 T. onions, finely chopped
1/4 C. celery, finely chopped
1/4 C. Bell Pepper, finely chopped
1 lb. Fresh Mushrooms
1 1/2 C. Bullion
2 Egg Yolks, slightly beaten
3/4 tsp. Salt
1 lb. lump Crabmeat
1/4 C. Sherry
1/4 C. sharp Cheddar, grated
Buttered Bread Crumbs
Melt butter in saucepan; blend in flour, parsley, onion, celery, and bell pepper. Cook until golden. Clean mushrooms; slice and add to mixture. Cook 10 minutes. Slowly stir in bouillon and cook over low heat until mixture thickens. Remove from heat. Stir cooked mixture into egg yolks, a little at a time, so as not to curdle. Add salt, crabmeat and sherry. Pour into 1 1/2 qt. baking dish. Sprinkle cheese and bread crumbs on top. Bake in preheated 350 degree oven for 45 minutes or until top is browned and bubbly.