1 lb mushrooms
2 beef or vegetable bouillon cubes
½ stick butter
½ c hot water
2 T flour
½ c cream
1/8 t salt
Dash pepper
½ c bread crumbs
1 c parmesan cheese
Saute the mushrooms in butter. Dissolve beef cubes in water. Melt butter and blend with flour. Add cream, salt, pepper, and beef broth. Add this to mushrooms. Top with cheese and bread crumb mixture before baking. Bake in buttered casserole for 30 minutes at 350.
Posted in Carol and Bruce's Recipes, Cookbook V2, Sides, Vegetarian
1 loaf white bread, firm, sliced thin
1 c mayonnaise
1 c sweet onion, minced fine
¼ c brown sugar
With 1 ½” round cutter, cut three rounds out of each bread slice. Spread each round with a thin coating of mayonnaise and sprinkle with onion. Add a dab of mayonnaise and a sprinkle of brown sugar.
Preheat broiler. Place canapés under broiler till heated through and toasted. Makes about 80.
Posted in Appetizers and Dips, Carol and Bruce's Recipes, Cookbook V2
Tagged onion
In tall glasses, add 2 T Hershey’s Syrup and a tiny bit of milk or half and half (about 1-2 t). Mix thoroughly. Add cold soda water until glass is about ¾ full. Add a scoop or two of chocolate ice cream. Good stuff!
Posted in Beverages, Carol and Bruce's Recipes, Desserts, Original Cookbook
Tagged chocolate
4 oz vanilla ice cream
1 ½ oz chocolate mint liqueur (Hiram Walker)
Blend in blender, add one ice cube for a very cold drink. Serve in brandy snifter.
Posted in Beverages, Carol and Bruce's Recipes, Original Cookbook
8 quart box of instant nonfat dry milk
12 oz jar powdered cream
2 lbs cocoa mix
1 c powdered sugar (optional)
To use, add ¼ c of the above mixture to one cup hot or boiling water.
Posted in Beverages, Carol and Bruce's Recipes, Original Cookbook
Tagged chocolate
1/3 c butter
¾ c sugar
½ c honey
2 t vanilla
2 eggs
½ c flour
1/3 c cocoa
½ t salt
½ c nuts
½ to 1 c raisins
Cream butter, sugar in small bowl. Blend in honey and vanilla. Add eggs one at a time, beating well after each. Combine flour, cocoa, and salt. Add to mixture. Stir in nuts and raisins. Pour into a 9x9x¾” pan, well greased. Bake at 350 for 30 minutes, or until done. Brownies are very moist and flavorful.
Put 1 c warm milk and one package yeast in mixing bowl and let stand five minutes. Stir. Add ¼ c sugar, 1 t salt, ¼ c soft butter and 2 eggs. Beat thoroughly with mixer and add 1 ½ c flour. Remove beater and let dough rise 40 minutes. Mix in 1 c flour. Use enough more flour to make the dough barely firm enough to handle. Cover and chill ½ hour. Knead and roll out into rectangle ½” thick. Spread with softened butter, sprinkled with ¼ to ½ c cinnamon sugar, heavy on the cinnamon. Press raisins into dough. Roll up like a jelly roll. Slice into about ½ to 1” slices. Place on buttered cookie sheet. Allow to rise. Bake at 400 for about 10-12 minutes, until delicately browned. Frost with confectioner’s sugar and cream. These freeze well.
2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed
Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375* preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.
2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed
Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375* preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.
Dissolve 1 envelope yeast, 1 T sugar, 2 t salt in 2 c water. Let stand 10 minutes. Stir in 4 c flour, turn onto floured surface. Use pastry scraper to lift and turn dough, which is very soft, until it coheres enough to knead. Add more flour if necessary. Knead ten minutes. Place in clean bowl and cover with plastic wrap. Let rise 45 minutes. Turn out, pat flat, dust with flour, fold in half to form half-circle and again to form quarter-circle. Let rise 30 minutes. Turn out, cut into four equal pieces, form into balls, let rest five minutes. Flatten into oval, roll up, form into long, thin loaves. Let rise 30 minutes in oiled pans or on cookie sheets dusted with cornmeal. Brush with egg white and slash three times. Bake in a 425-450 oven for 20 minutes.
Rinse one 2.5-3.5 lb chicken. Place breast side down in baking pan. Sprinkle liberally with garlic powder. Add about ½ c white wine and about ¼ to ½ c lemon juice (“Real Lemon” will do). Place in 425 oven. Baste at twenty minute intervals for an hour to an hour and a half, depending on the size of the chicken. Chicken will be moist and flavorful. Thicken drippings with 2 T flour and add half and half to make a good gravy.