Author Archives: Marian and Joe Guzzo

Texas Sheet Cake

Posted on March 15, 2014 | Leave a comment

Cake
2 c flour
2 c sugar
1 t baking soda
1 c water
2 sticks butter
¼ c cocoa
½ c sour cream
2 eggs

Icing
1 stick butter
¼ c cocoa
6 T milk
1 t vanilla
1 pound powdered sugar

Combine first three ingredients for cake. Bring butter, cocoa, and water to a boil, pour over the flour and sugar mixture. Mix well. Stir in sour cream and eggs. Beat well and pour into greased 10×15” cookie sheet with sides. Bake at 375 for 20 minutes.

For icing, combine all ingredients but powdered sugar and bring to a boil. Remove from heat and add confectioners’ sugar. Beat until smooth, then spread carefully on the warm cake.

→ Leave a comment

Posted in Cookbook V2, Desserts, Marian and Joe's Recipes

Tagged ,

Swiss Chicken Cutlet

Posted on March 15, 2014 | Leave a comment

10 boneless skinless chicken breast halves
Salt
2 eggs, beaten
1 c bread crumbs
¼ c cooking oil
3 T butter
½ t salt
1/8 t pepper
2 ½ c milk
½ c dry white wine
1 c shredded swiss cheese

Sprinkle chicken cutlets with salt. Dip in beaten egg, then in bread crumbs. In large skillet, heat 2 T of the oil. /Brown chicken cutlets, a few at a time, adding the remaining oil as needed. Set chicken aside.

In saucepan, melt the butter. Blend in the flour, ½ t salt, and pepper. Add milk all at once, cook and stir until mixture is thickened and bubbly. Remove from  heat; stir in wine. Pour about half of the sauce into the bottom of a 13×9 baking dish. Arrange cutlets on top of the sauce. Top with remaining sauce. Cover and chill several hours or overnight.

Bake, covered, in 350 oven until heated through, about 50 minutes. Sprinkle with cheese. Return to oven for two minutes. Serve with wild rice.

→ Leave a comment

Posted in Cookbook V2, Entrees, Marian and Joe's Recipes

Tagged ,

Sleep-Over Coffee Cake

Posted on March 15, 2014 | Leave a comment

Cake
2 c flour
1 c sugar
1 c buttermilk
2/3 c butter
½ c brown sugar
2 large eggs
2 T dry milk
1 T cinnamon
1 t baking soda
1 t baking powder
½ t salt

Topping
½ c brown sugar
½ c chopped pecans
½ t ground nutmeg
¼ c melted butter

The night before: Grease and flour a 9×13” baking pan. In a large bowl of an electric mixer, combine all cake ingredients. Mix at low speed until well blended, about four minutes. Place in prepared pan. Mix dry topping ingredients together and sprinkle evenly over the batter. Refrigerate overnight.

The next morning, drizzle with melted butter. Place in 350 oven and bake for 30 minutes, until the top is a rich golden brown. Cool for 15 minutes and serve warm.

Notes: From the Seattle Junior League Cookbook.

→ Leave a comment

Posted in Breads, Breakfast, Cookbook V2, Marian and Joe's Recipes

Tagged , ,

Iowa Brownies

Posted on October 11, 2013 | Leave a comment

Reminds me of eating out in the back yard at home. The recipe, of course, comes from M.L.

½ c soft butter
1 c sugar
1 1-lb can Hershey syrup
4 eggs
1 c sifted flour
1 c chopped nuts
Frosting:
1 stick butter
1 ½ c sugar
1/3 c evaporated milk
½ c chocolate chips

Preheat oven to 350. Greast 15x10x2” jelly roll pan. Cream butter and sugar together until fluffy. Beat in syrup then eggs, one at a time. Beat in flour gradually. Fold in nuts. Pour into pan and bake 25 minutes. Meanwhile, prepare frosting.

In saucepan, combine butter, sugar, and evaporated milk. Bring to boil; boil one minute. Stir in bits. Heat and stir until melted. Frosting will be thin and glossy. Frost immediately after brownies come out of oven with wet knife. Can make 56 bars.

→ Leave a comment

Posted in Desserts, Marian and Joe's Recipes, Original Cookbook

Tagged

Kathryn’s Sin

Posted on October 11, 2013 | Leave a comment

This is from Joe’s aunt in Texas

¼ lb oleo
1 c flour
8 oz cream cheese
1 c powdered sugar
1 large Cool Whip
1 c chopped pecans
2 small instant chocolate fudge pudding
3 c milk
3 t vanilla

Mix soft oleo, flour, pecans. Pat in 9×13” pan. Bake 15 minutes at 350. Cool. Mix soft cream cheese, powdered sugar, 1 c cool whip, 1 t vanilla; spread on first layer. Mix pudding, milk, 1 t vanilla, beat two minutes. Spread on second layer. Spread rest of Cool Whip plus 1 t vanilla on top. Sprinkle with nuts and shaved chocolate. Refrigerate.

→ Leave a comment

Posted in Desserts, Marian and Joe's Recipes, Original Cookbook

Tagged ,

Carrot Cake

Posted on October 11, 2013 | Leave a comment

1 c grated carrot
1 ¼ c whole wheat flour
1 egg
½ c honey
1 c melted butter
½ t cinnamon
1 t baking soda
2 t baking powder
¼ c lemon juice

Combine all and mix well in large bowl. Pour into well-buttered 5-cup ring mold. Bake at 350 for 45 minutes or until done. Cool in pan 10 minutes before unmolding. Cool before serving.

→ Leave a comment

Posted in Desserts, Marian and Joe's Recipes, Original Cookbook

Tagged ,

Zucchini Bread

Posted on October 11, 2013 | Leave a comment

3 c flour
3 eggs
2 c sugar
1 c oil
1 t vanilla
2 c grated zucchini
1 c chopped nuts
1 t cinnamon
1 t salt
1 t baking soda
1 t baking powder
½ c sour cream

Preheat oven to 350. Grease two 9x5x3” pans. Put flour in bowl. Beat eggs and add with rest of ingredients to flour. Mix well. Pour into greased pans. Bake at 350 for one hour. Cool in pans on wire rack. Store in plastic wrap. Comment: Easy and dee-lish. Freezes well.

→ Leave a comment

Posted in Breads, Marian and Joe's Recipes, Original Cookbook

Tagged

Broccoli Salad

Posted on October 11, 2013 | Leave a comment

1 bunch broccoli, chopped
¾ c mayonnaise (I use ½-3/4 c)
½ c chopped onion
½ c chopped green olives
4 hard-boiled eggs, chopped
Salt and pepper to taste

Mix all well. Chill. Serve in lettuce cups.

→ Leave a comment

Posted in Marian and Joe's Recipes, Original Cookbook, Salads, Vegetarian

Tagged , ,

Chicken Breasts in White Wine

Posted on October 11, 2013 | Leave a comment

¼ c butter
1 pound chicken (4 half breasts, boned and skinned)
2/3 c dry white wine
¾ t salt
¼ t white pepper
4 parsley sprigs
4 lemon wedges

In hot butter, in skillet, sauté chicken until golden brown, 4-5 minutes per side. Add 1/3 c wine, ½ t salt, and white pepper. Bring just to boiling, reduce heat and simmer, covered, 20 minutes or until tender. Remove chicken to heated serving platter. To pan drippings, stir in 1/3 c wine and ¼ t salt. Bring just to boiling, stirring to dissolve brown bits in pan. Simmer about 5 minutes or until slightly thickened. Pour sauce over chicken. Garnish with parsley and lemon wedges. Serve with wild rice cooked in part white wine and part water. Excellent with sliced mushrooms added.

→ Leave a comment

Posted in Entrees, Marian and Joe's Recipes, Original Cookbook

Tagged

Chinese Chicken Livers

Posted on October 11, 2013 | Leave a comment

1 lb chicken livers
¼ c soy sauce
2 T dry sherry (optional)
½ t minced garlic
½ t ground ginger
2 t vegetable oil
2 t minced green onion

Rinse livers and pat dry. Cut each in half. Heat broiler. In a shallow, foil-lined broiler pan, combine soy, sherry, garlic, ginger, and oil. Add livers. Spoon mixture over them; broil 4” from heat for 5 minutes. Turn and broil 5 minutes longer. Place on heated platter. Spoon pan juices over livers and sprinkle with green onions. Serves 4. Delicious cold.

→ Leave a comment

Posted in Entrees, Marian and Joe's Recipes, Original Cookbook

Tagged ,