½ c butter, softened
1 ½ t mayonnaise
1 can crab meat, flaked and drained
1 jar processed American cheese spread, old English style
1 ½ t garlic powder
6 english muffins
Combine first five ingredients until creamy and spread on muffins. Freeze on cookie sheet until hard and then cut into fourths. Can keep them frozen in ziplocks until needed. Broil until golden brown.
Posted in Cookbook V2, Entrees, Mary Louise's Recipes
½ c strawberry jam
½ c mayonnaise
10 oz canned chicken, chopped
3 stalks celery, chopped
½ c walnuts, in pieces
4 c lettuce in bite-sized pieces
½ c fresh strawberries, hulled
In large mixing bowl, combine mayonnaise and jam. Mix well. Add chicken, celery, and walnuts. Stir gently. Place lettuce in individual salad bowls. Top with an equal amount of chicken mixture and garnish with the fresh berries.
Notes: The canned chicken was surprisingly good the one time that I tried it. Otherwise, I’ve used about 1 ½ c home-cooked chicken in place of it.
Posted in Cookbook V2, Mary Louise's Recipes, Salads
Tagged chicken, lettuce, nuts, strawberries
½ c flour
Salt and pepper
2 T butter
2 T olive oil
4 6-oz walleye pike fillets
¼ c capers, drained
1 lemon
Combine flour and salt and pepper to taste. Dredge fish. Heat butter and oil until sizzling, sauté fish three minutes. Turn fillets and top with capers. Cook 2-3 minutes longer, until firm. Remove from heat. Serve with lemon juice to taste.
Notes: The Plain Dealer published this as a favorite recipe of Mrs. Voinovich, wife of our former governor. Makes a great meal with home fries and slaw.
1/3 c butter
1/2 c brown sugar
1/2 c sugar
1 T instant coffee
2 large eggs
2 c flour
1 1/2 t baking powder
1/8 t salt
1/2 t ground cinnamon
1 c chopped walnuts
1 c chocolate chips
Combine first four ingredients. Mix in remaining ingredients, divide dough in half. Shape each piece of dough into a 10″x2″ log. Bake on a lightly greased sheet for 25 minutes at 350.
Cool completely. Saw each log diagonally into 1/2″ slices. Put back on cookie sheet and bake for 10 minutes at 350. Turn over and bake additional ten minutes. Store in airtight container.
1 large salmon steak
1/3 to ½ c half and half
½ tsp fresh dill, minced
Salt (optional)
Place salmon in shallow baking dish and add half and half so the fish is half immersed. Sprinkle with dill or chives and add some salt, if desired. Bake 30 minutes at 350, occasionally spooning some of the liquid over the salmon, until fish is flakey.
5 ½ T butter
1 ½ c sugar, divided
2 c blackberries
2/3 c flour
2 t baking powder
1 t salt
¾ c milk
Melt butter in deep 8 or 9” square pan. Set aside. Stir ½ c sugar into fruit and set aside. Sift flour, 1 c sugar, baking powder, and salt into a mixing bowl, then whisk in the milk. Pour batter into prepared pan but do not mix. Pour fruit over batter, but do not mix. Bake for 50 minutes at 350 until puffy and golden brown.
Notes: I’ve also made this with 2 cups fresh peaches and it was delicious.
1 T butter
1 T olive oil
1 small onion, chopped
1 20 oz can plum tomatoes, drained, seeded, and chopped
1 cup whipping cream
¼ c vodka
¼ t dried crushed red pepper
1 pound penne pasta
Freshly grated parmesan cheese
Minced fresh chives
Melt butter with oil in heavy large saucepan over medium heat. Add onin and sauté until translucent, about eight minutes. Add tomatoes and cook until almost no liquod remains in pan, stirring frequently, about 25 minutes. Add cream, vodka, and red pepper, and boil until thickened to sauce consistency, about two minutes. Season to taste with salt and pepper.
Cook pasta in a large pot of boiling salted water until just tender, but firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with parmesan cheese and chives, and serve.
Notes: (From Shannon) This one was originally from Bon Appetit, and has been a regular in the houses of Tom and Rita, Allan and Linda, and Michael and me. I prefer to use tomato puree so it’s saucier, ignoring the part about cooking “until almost no liquid remains”…but here’s the recipe as it appeared in the magazine.
Make pastry shell of desired size.
Filling for 9” pie (for 8” pie) :
Melt and blend together over hot water
1 6 oz pkg chocolate bits (3/4 pkg)
2 Tbsp sugar (1 ½ Tbsp)
3 Tbsp milk (2 ¼ Tbsp)
Cool. Beat in, one at a time
4 egg yolks (3 yolks)
1 tsp vanilla (3/4 tsp)
Beat until stiff
4 egg whites (3 whites)
Fold in chocolate mixture. Pour into cooled, baked shell. Chill. Garnish.
Posted in Desserts, Mary Louise's Recipes, Original Cookbook
Pie shell – make vanilla wafer crust as recipe on box or graham cracker crust for 9” pie.
1 envelope unflavored gelatin
½ c cold water
2/3 c sugar
1/8 tsp salt
3 eggs, separated
¼ c cognac
¼ c crème de cocoa
2 c heavy cream, whipped
chocolate curls
Sprinkle gelatin over cold water in saucepan. Add 1/3 c sugar, salt, and egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil. Remove from heat and stir in cognac and crème de cocoa. Chill until mixture starts to mound slightly. Beat egg whites until stiff. Gradually beat into remaining sugar and fold into thickened mixture. Fold in 1 c whipped cream. Turn into crust. Chill several hours or overnight. Garnish with remaining cream and chocolate curls.
Posted in Desserts, Mary Louise's Recipes, Original Cookbook
Hubert Heilman once broke his dessert dish scraping the bottom for the last of this.
1 c chocolate chips
2 Tbsp shortening
1 c confectioners sugar
½ c hot milk
Melt chocolate over hot water in double boiler. Add shortening and sugar. Add milk slowly, stirring constantly, until smooth. Serve over ice cream.