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HomeMy WebLinkAbout1981 Sampler LuncheonDOWN F0W2 FRIED TQIATOES* * * * ' * * * * * * * * * Kathv Chaumen 4 medium green tomatoes Tsp. garlic salt cup corn meal Tsp. pepper cup flour 1 egg, beaten 1 Tsp. parsley flakes cup milk 1/3 cup butter Coat tomato slices with combined dry ingredients, dip into egg and milk mixture. Coat again with dry ingredients. Pan fry in hot butter in large skillet over medium heat about 5 minutes, turning only once. Drain on absorbent paper, serve immediately as a vegetable side dish or with eggs for breakfast. Serves 4. BEEF STROGANOFF******************* Sonia Schreiber 11 lbs. boneless beef (or pork) 2 Tbsp. flour Meat tenderizer lj cups beef bouillon. (chicken 3 Tbsp. vegetable oil, divided for pork) Small can mushrooms (or i lb. fresh) a cup dry sherry (optional) 1 large onion, chopped 2 Tbsp. chili sauce I Tsp. dry mustard j cup sour cream Treat all surfaces of meat with tenderizer as directed on container. Cut meat inta e inch cubes. Brown meat in one tablespoon hot cil. Remove to warm dish. Saute mushrooms and onions in one tablespoon oil in same skillet, stirring 3 to 4 minutes, remove to dish. Heat remaining oil, Blend in flour. Add bouillon gradually, stirring constantly until smooth. -Add sherry, chili sauce and mustard; mix well. Return meat, mushrooms and onions to skillet, heat to boiling; lower heats simmer uncovered 15 minutes, stirring occasionally. Just before serving, add sour cream. Serve over noodles or rice; or stir 12 cups rice into Stroganoff. Preparation time: 30-45-minutes. No. of servings $ or o , CARROT SLAP. * * * * * * * * * * * * * *. * * * * * * * P-at Meeker 5 medium carrots 3/4 cup diced celery cup diced onion l/ cup raisins 1p cup diced apple 1/2 cup mayonnai4 se Salt and pepper to taste Grate the carrots. Toss with celery, onion, raisins and apple. Mix in the mayonnaise and sea -on with salt and pepper and chili thoroughly, CABBAGE ROLLS * * * * * * * * * * * * * * * * * * * * peeev Hubbell 1yk;41 1 large head green cabbage 1 16-oz. can tomato sauce } can of water Fillings lb, ground chuck lb. bulk sweet sausage 3^ cup regular rice, cooked and well drained 1 egg 1/3 cup chopped onion Tap. paprika Tsp. minced garlic Salt and pepper Cut out end of core of cabbage. Steam in a large pot of boiling water. Gently peel off leaves as they steam. Continue until you get down to small leaves. Set aside the 2 largest outside leaves. Combine all ingredients of the filling. Take each steamed leaf and cut a notch approximately one inch long out of thick center rib. Put a spoonful of filling near notched end of leaf and gently roll up, tuck- ing the sides. Continue with rest of leaves and pack in pressure cooker. On top add any leftover filling, the rest of the cabbage (coarsely chopped), tomato sauce and water. Place 2 reserved cabbage leaves on top and close the cooker. Cook at 15 lbs. pressure for 8 minutes. Release pressure. Open and discard 2 top cabbage leaves. Serve. CABBAGE ROLLS * * * * * * * * * * * * * * * * * * * * Carolvn Thal' 1 can V-8 juice Cabbage Mix well together: 1 lb, hamburg cup minute rice 1 egg Tsp. garlic salt 1 Tsp. onion salt J Tsp. pepper 1 Tbsp. A-1 or worcestershire sauce J cup V-8 juice Cook cabbage until tender. Place meat mixture in leaves, roll and place end of flap down. Pour V-6 juice over rolls and bake at 3500 for 45 minutes. FIVE BEAN SALAD * * * * * * * * * * * * * * * * * * * Nellie McEver, 3/4 red onion 1 green pepper 1/2 cup oil 1/3 cup vinefar 1/2 cup brown sugar 1 Tsp. salt or to taste) 2 Tsp. curry powder 1 Tsp. black pepper 1 can each (14 to 16 oz.) of lima beans, kidney beans, green beans, yellow beans and chick peas - using the same amount on all the beans, drain them. Mix the dressing together then add beans. Marinate in refrigerator for a while before serving. I make mine the night before. SCALLOPED CABBAG,, * * * * * * * * * * * * * * * * * * Madeline Arnold Medium -Heavy Cream Sauces 4 Tbsp. butter or margarine 1 heaping Tbsp. flour 1 cup milk or more Stir over low heat the butter and flour; gradually add milk, cook and stir until thickened. Should be quite thick. Medium head cabbages Cook 10 minutes in salted water. Drain, add cream sauce. Pour in buttered baking dish; sprinkle with paprixa. Bake uncovered J hour, 3500, CHICKEN AND RICE CASSEROLE * * * * * * * * * * * * * * Linda Stillwell 1 can cream of mushroom soup) 2 cups water ) 1 Tsp. salt ) } Tsp. worcestershire sauce ) Dash of pepper ) Combine in a saucepan and bring to a boil over medium heat. Remove from heat. 11 cups diced cooked chicken 11 cups cooked peas, beans, or asparagus 1 1/3 cups minute rice 1 Tbsp. parsley flakes Add to ingredients in saucepan. Pour into buttered 2 quart casserole. Bake at 4500 for 15 minutes. Makes about 6 servings. COCONUT BREAD * * * * * * * * * * * * * * * * * * * * Sharon Warren 3 cups sifted all purpose flour 1 cup shredded coconut 3 Tsp. baking powder 1•egg, beaten * Tsp. salt 1 cup milk 1 cup sugar 1 Tsp. vanilla extract Sift dry ingredients and add coconut. Mix thoroughly. Combine liquid ingredients and stir into the dry ingredients. Blend carefully. Let stand for 20 minutes. Pour into well greased loaf pan 9 x 5 x 3 inches. Bake in preheated moderate oven (3500) for 45 to 50 minutes. RAISIN CREAM PIE * * * * * * * * * * * * * * * * * * * Ruthann Scofield 11 cups milk 1 cups raisins cup sugar 3 Tbsp. flour 2 Tbsp. lemon juice 2 Tbsp. butter 1/8 Tsp. salt 1/3 cup chopped nuts 2 egg -yolks Heat raisins and milk until raisins puff. Mix rest of ingredients in bowl, add to raisin mixture, cook until thick. Add ruts, fill baked shell, cover with meringe, brown. PRANDMA.'S OLD-FASHIONED MOLASSES JUMBOS,* * * * * * * Mary Hubbell cup shortening 2 Tsp. baking powder cup sugar Tsp. salt 2 eggs Tsp, allspice cup molasses 1/8 Tsp. baking soda 12 cups sifted flour : cup milk Cream shortening and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift together the dry ingredients. Add and beat till smooth. Gradually add milk. Drop by tablespoons on greased sheet. Bake at 3500 till set. BEETS IN SOUR CREAM * * * * * * * * * * * * * * * * * Terry Waring 5 med. beets (11 lbse) Tspj &all 2 Tbsp. margarine Tsp. dill weed 2 Tsp. flour 1/8 Tsp. pepper 2 Tbsp. vinegar 2 cup sour cream 1 Tbsp. sugar 3 Tbsp. light cream Cook beets and cut small. Melt butter in medium saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in vinegar and the next 4 seasonings. Heat to boiling, stirring constantly. Boil and stir l minute. Stir in beets; heat through. Stir together sour cream and light creams heat through over low heat. Pour over hot beets - 4 servings. HAWIIAN CHICKEN * * * * * * * * ** * * * * * * * * * * Terry Waring 2 cups cooked chicken 1/3 cup vinegar 2 Tbsp. corn starch 1 Tbsp. soy sauce 2 cup brown sugar (packed) 2 cup chopped green. pepper 1 can (132 ounces) pineapple tidbits, cups cooked rice drained (reserve syrup) Mix corn starch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add chicken, pineapple tidbits and green peppers heat through - 6 servings. 11 RAISIN BRAN MUFFINS * * * * * * * * * * * * * * * * ** * * * * * - Pam Barriere 115-oz. pkg. raisin bran or bran, etc. 5 cups flour 1 cup melted shortening or oil 5 Tsp. soda 3 cups gar ueggs 2 Tsp. salt 4 beaten 1 quart buttermilk Mix all ingredients together. Can be stored in refrigerator up to 6 weeks in air -tight container. Bake at 4000 15 - 20 minutes. GINGERBREAD * * * * * * * * * * * * * * * * * * * * * Helen Jackson cup shortening cup sugar 1 egg 1 cup molasses 2 cups flour 1 Tsp, soda } Tsp. cloves 1 Tsp. ginger 1 Tsp. salt Tsp. cinnamon 1 cup hot water Cream sugar and shortening. Add beaten egg, molasses. Sift dry Ingredients. Add to sugar and molasses mixure. Add hot water last. This makes a very thin batter. Bake in 350 or moderate oven about one hour. SUMMER SQUASH CASSEROLE * * * * * * * * * * * * * * * Sarah J. Michener Slice enough squash to fill a 2-quart casserole. Add 1/2 package herb stuffing mix, 1 can cream of chicken soup and 1 cup sour cream. Mix all together good and put in casserole. Bake in 3500 oven covered for 1/2 hour and then uncover for the other 1/2 hour. ZUCCHINI APPETIZER,* * * * * * * * * * * * * * * * * * Tracv Saulseiver, 4 slightly beaten eggs cup vegetable oil 1 cup bisquit Tsp. salt 2 Tbsp. parsley or oregano 1. cup chopped onion 1 clove garlic - chopped 3 cups thinly grated zucchini Optional: grated cheese, bacon bits sprinkled on top Mixallingredients together and spread on a 13 x 9 x 2 pan. Bake at 35025 - 30 minutes until golden brown on top. Food processor works great for chopping up vegetables - very similar to a quiche. QUICHE LORRAINE * * * * * * * * * * * * * * * * * * * Nina Lintonit'14Yz. 6 slices bacon J cup onion (chopped) 8 oz. Swiss cheese (shredded) 4 eggs 2 cups Half and Half 1 Tsp. salt j Tsp. nutmeg 1/8 Tsp. pepper pie crust to fit 9" pie plate Line pie pan or quiche pan with pie crust - fluting edge. Prick shell with fork. Bake in 4250 oven - 5 min. Remove to wire rack - cool slightly. Increase oven temperature to 4500. Fry bacon until crisp - crumble. In 1 tbsp. bacon fat saute onion until soft. Sprinkle cheese evenly in pie shell, add bacon and onion. Beat eggs slightly in medium size bowl - slowly beat in milk, salt, nutmeg and pepper. Pour into pie shell. Bake in 4500 oven for 15 minutes - lower oven temperature to 3500 and bake 15 minutes longer or until center is set. Let stand few minutes before serving. Cut in wedges to serve. I WEEK COLE SLAW * * * * * ** * * * * * * * * * * * * Jean Hamilton 3 lb. cabbage 1 cup oil 1 green pepper 1 cup vinegar 2 onions 2 Tsp, celery seed 2 cups sugar 1 Tsp. salt Chop or shred cabbage, chop peppers and onions. Mix together with the sugar. Boil vinegar, oil, celery seed and salt. Pour over cabbage and stir. COMPANY CARROTS * * * * * * * * * * * ** * * * * * * * Rhonda Connors 1 qt. canned sliced carrots 3 Tbsp. finely chopped green. 1 cup dairy sour cream pepper 1 3-oz. pkg. cream cheese, softened 2 Tbsp. sliced green. onion Tsp. salt Tsp. grated lemon peel Boil carrots 10 minutes. Drain well. In medium sauce pan combine sour cream, cream cheese, green pepper, sliced onions, salt and lemon peel. Stir in drained carrots heat through, but do not boil. Makes 8 servings. AIUEBERRY _TEA CAKE * * * * * * * ** * * * * * * * * * *Isabel Waring 2 Tbsp. butter 1* cups flour 1 cup sugar 1/3 cup milk 2 eggs, separated 1* cups blueberries Cream butter and sugar until well blended. Beat egg yolks and add flour alternately with milk. Fold in stiffly beaten egg whites. Pour half of the batter into a greased oblong baking pan, cover with floured blueberries and then the remaining batter. Bake in a moderate oven (3500) 35 minutes. Sprinkle with powdered sugar while still warm. Cut in 2" squares. CHICKEN IN PHYLLO LEAVES * * * * * * * * * * * * * * * Ann Rider 10 chicken breasts, split and boned 10 sheets of phyllo leaves * lb. butter (4 lb. melted, a lb. cubed) (available at Greek grocery) 3 Tsp. "fine's herbes" Place each breast skin side down, flatten slightly. Place about i Tsp. "fine's herbe" and 1 Tsp. cube of butter in center of chicken. Fold over each side of meat and roll up. Take one sheet of phyllo (keeping remaining leaves covered) brush with melted butter, fold in.half. Place rolled chicken in center of leaf, fold each side over to center and roll up. Place seam side down on baking sheet. Repeat with remaining pieces. Brush tops with melted butter. Bake at 3500 for 50 minutes. (Cover with aluminum foil if pastry starts to get too brown. A shiny baking pan works better). BRAZILIAN DESSERT (QUINDINHO) * * * * * * * * * * * * Sandra Strobelt 9-egg yolks 2 cups sugar 5 whole eggs 1 shredded coconut Use small cup cake pans. Use butter in pans and sprinkle white sugar. r STRAWBERRY PRETZEL SALAD * * * * * * * * * * *-* * * * Carol Barriere 2 cups crushed pretzels (sm.-sticks) Mix, press into square pan. 3 Tbsp. sugar ) Bake 5 min. 4000. Cool. 3/4 cup melted butter ) 1 8-oz. pkg. cream cheese 1 cup sugar 1 small cool whip Blend, spread over crust and chill. 1 large strawberry jello- ) Dissolve jello in water. Add 2 cups boiling water ) frozen strawberries and drained 2 10-oz. pkg. frozen strawberries ) pineapple. Chill till almost 1 small can crushed pineapple set. Pour over cream cheese mix. Chill till ready to use. HUNGARIAN PAPRIKA POTATOES * * * * * * * * * * * * * * Sophie Dean 3 lbs. potatoes, peeled and sliced J Tsp. paprika 1 medium sized onion 1 Tsp. salt 2 Tbsp. crisco i Tsp. parsley Pry -onion in crisco until light brown. Add paprika, but do not burn. Have potatoes ready and add immediately. Add salt, parsley and water to cover and simmer until potatoes are tender. Serves 4. SOUR CREAM -WALNUT COFFEE CAKE * * * * * * * * * * * * Nanev Wurster j lb. margarine 2 cups sifted flour 1 Tsp. baking powder 1 Tsp. baking soda j Tsp. vanilla 2 eggs 1} cups sugar pint sour cream heaping Tsp. cinnamon cup chopped walnuts cup raisins (soaked) Cream sugar and margarine. Add eggs, one at a time. Mix flour, baking powder, soda. Add half the flour and beat. Add sour cream and vanilla and beat. Then add the remaining flour and beat until very smooth. Add raisins. Mix in lightly. Mix ground nuts with cinnanon. Prepare glass pan with grease and flour. (Approx. 721 x 12 x 2"). Heat oven to 3750• Place part of batter in pan. Cover bottom evenly. Sprinkle part of nut mixture. Continue layering, ending up with nut mixture on top (3 - 4 layers). Bake in middle of oven about one hour. Let cool in the glass pan. } TACO SALAD * * * * * * * * * * * * * * * * ** * * * * Dollev Clark 1 lb. hamburger 1 large onion. chopped 1 head of lettuce, torn in pieces 1 lb. sharp chedder cheese, grated 1 tomato cut in pieces 1 sm. can red kidney beans, drained 1 package dry taco seasoning 1 bottle Catalina dressing 1 bag dorettoes, crumbled Cook hamburg and onion the day before, drain and add taco seasoning. Put in refrigerator. Mix the remaining ingredients the next day and serve. ZUCCHINI SAUSAGE CASSEROLE * * * * * * * * * * * * * * Kathv Newhart 1 medium zucchini 1 small onion 1 ,stalk celery 1 lb. hot sausage 1 can tomatoes - or 3 large ripe Cube zucchini, dice onion and celery, cut hot sausage into bite size pieces, cut tomatoes. Add all together and cook until done. LEMON BREAD ** * * * * * * * * * * * ** * * * * * * * Florence Davenport I cup sugar cup butter 2 eggs Grated rind of 1 lemon I cup milk 1i cups flour 1 Tsp. baking powder Dash of salt z cup nuts Cream first 2 ingredients, beat in eggs. Alternate j dry and j wet ingredients until mixed. Add nuts and rind by hand. Bake in loaf pan at 3500 for 4o minutes. Glaze mi.xt Juice of the lemon with j cup powdered sugar. Take out hot loaf and put j glaze over loaf. After loaf has cooled, put on other j of glaze. PUMPKIN BREAD * * * * * * * * * * * * * * * * * * * * Ellen Ricketson 4 1 Top, nutmeg lj cups cooked pumpkin 2 Tsp. cinnamon 2,73 cup water 3 cups sugar 2 Tsp. soda 1 cup oil 3 clips flour 1ieTsp. salt ggs Preheat oven 3500 Combine and blend spices, sugar, oil, eggs and salt. Stir in pumpkin and water. Add soda sifted with flour and stir Just until blended. Spread in two very well greased loaf pans. Bake one hour, Makes 2 loaves. LEmONjELLOCAKE *******************Mary Cole 1 package yellow cake mix 4 large eggs 1 small package lemon jello (dry) 3/4 cup cold water 3/4 cup oil Mix first 4 ingredients for 2 minutes then add oil and mix for one minute. Pour into well greased pan and bake at 3500 for 45 minutes. Glazes Dissolve 1 heaping cup of lOX sugar with 4 tablespoons lemon juice. Pour over top of cake immediately after from oven. Notes Use upside down cake tin. PELF BARBECUE * * * * * * * * * * * * * * * * * * * * Mary Cole 3 lb. chuck roast 1 Tbsp. oil Salt and pepper Brown meat on both sides. Add water to cover, bring to boilq then simmer for about 3 hours. Shred meat with fork, add to barbecue sauce, Serve on hard rolls. Barbecue Sauces 1 onion, chopped 1 cup catsup 2 Tbsp. oil 3 Tbsp. worcestershire 2 Tbsp. . brownasugar cup.waterard Dash of cayenne pepper Brown onion in oil, add remaining ingredients. Simmer for 30 minutes. PEPPER STEAK * * * * * * * * * * * * * * * * * * * * * Mary Cole Plate Plate2 1 lb. beef -flank, chuck or sirloin - 1 lg. green pepper cut in 1" pieces sliced thin, 1/8 - lift l onion, about 2 oze cut in 8ths Cup l Cup 2 (J cup water) 1 Tsp. sugar 2 Tbsp. corn starch 1 Tsp. sherry 1 Tbsp, thick soy sauce J cup chicken stock (reg. soy sauce mixed 1 to 1 Dash pepper with molasses) Wok or loan medium heat 2 Tbsp. oil 1 Tsp. salt 1 lg. clove garlic, minced fine When garlic turns golden, add Plate 1. Stir and cook 2-3 min. until beef browns. Add Cup 1 and cook 2 minutes. Add Plate 2, Stir and then simmer, covered, 3 min. Stir Cup 2 until mixture is smooth. Then add to pan. Cook until mixture thickens, about 2 min. If you prefer the green pepper softer to the bite, drop the pieces in boiling water 2-3 min., drain and then proceed with directions. FARMER'S CAKE * * * * * * * * * * * * * * * * * * * * Mattie Rumsev u 2; cups flour 1 Tsp. baking powder 1 cup packed light brown sugar 1i Tsp. vanilla extract 1 8}-oz. can crushed pineapple 1 Tsp. allspice 3/4 cup salad oil 3/4 Tsp. salt 2 eggs } Tsp. baking soda Preheat oven to 3500. Grease 13 x 9" tin. Measure ingredients into bowl and then add 1/3 cup water. Mix 5 minutes. Bake at 3500 for 35-40 minutes. MONKEY BREAD * * * * * * * * * * * * * * * * * * * * * Juanita ChiaDvone 1i cups flour 2 packages active dry yeast 1/3 cup sugar 1 Tsp. salt In a saucepan heat 2 cup water, * cup milk and J cup butter until warm - (120 to 130 degrees). The butter doesn't have to be melted. Add the saucepan ingredients to the flour mixture. Add 3 large eggs. Beat at low speed until moistened and then beat at medium speed for 3 minutes. Add more flour - 4-4j cups to make soft dough. Knead_on_a floured surface for eight minutes and then place in a greased bowl, turning to grease top. Let rise in a warm place until doubled; about one hour. Punch down; turn out on floured board. Roll out i inch thick. Cut dough into diamonds (with a cookie cutter) or any preferred shape. Dip each piece into 1 cup of melted butter and arrange in a buttered "monkey pan" (10 inch tube). Cover and let it rise again until almost doubled, about an hour. Bake at 3750 for 45 minutes or until browned and done. 9ESSECAME * * * * * * * * * * * * * * *. * ** * * * * Donna Steel 1 lb. cottage oheFse or 2 lba. cottage cheese 1 pt. sour cream g 2 8-oz. pkgs. cream cheese 2 Tbsp. lemon juice 11 cups sugar 1 Tsp. vanilla 4 eggs (slightly beaten) cup oleo (melted) 1/3 cup corn starch *Cheeses should be at room temperature. Grease 9 inch spring mold pan - dust with graham cracker crumbs. Blend cottage cheese in blender with a few tablespoons milk and add cream cheese. Blend well. Continue adding remaining ingredients in order given and blend or beat with mixer. Pour into prepared pan. Bake at 3250 1 hour, 10 min. Turn off oven and let stand in oven 2 hours. Remove and cool completely before topping. Best to refrigerate a few hours. Toppings can be canned cherries or blueberries. *Bake on lower than center shelf.