Category Archives: Cookbook V2

Raisin Jumbo Cookies

Posted on March 15, 2014 by | Leave a comment

2 c raisins
1 c water
4 c flour
1 t baking powder
1 t baking soda
1 t salt
½ t cinnamon
½ t nutmeg
1 c shortening
1 ¾ c sugar
2 eggs, slightly beaten
1 t vanilla
½ c chopped nuts

Bring raisins and water to a boil in a saucepan. Boil until raisins are plump, about three minutes. Cool. Sift flour, baking powder, baking soda, and spices together. Cream shortening and sugar until light and fluffy. Add beaten eggs and vanilla. Mix well. Stir in raisins and any remaining water. Gradually add flour mixture and blend thoroughly after each addition. Stir in nuts. Drop by tablespoons on a greased sheet. Bake for 12-15 minutes at 350.

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Posted in Cookbook V2, Desserts, Marty and Dan's Recipes

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Asparagus Roll-Ups

Posted on March 15, 2014 by | Leave a comment

10 slices white bread, crusts removed
1 8 oz tub whipped cream cheese
1 can asparagus spears
8 slices bacon, cooked and crumbled
1 stick butter, melted
grated parmesan cheese

Roll slices of bread thin with rolling pin. Combine cream cheese and bacon, spread over slices of bread covering right to the edges. Place an asparagus spear at each edge of bread and roll up. Dip each roll in melted butter, then roll in parmesan cheese. (At this point, you can place the rolls on cookie sheets and put in the freezer. When frozen, store in freezer bags for later use.)

When ready to use, slightly thaw rolls and cut each one into three pieces. Place on baking sheet and bake at 400 for 12 minutes. Let sit on sheet for several minutes after baking for easier removal.

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Posted in Appetizers and Dips, Cookbook V2, Marty and Dan's Recipes

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Baby Blue Salad

Posted on March 15, 2014 by | Leave a comment

Salad
3/4 pound mixed salad greens
4 oz blue cheese, crumbled
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered

Vinaigrette
1/2 c balsamic vinegar
3 T dijon mustard
3 T honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp salt
1/4 tsp pepper
1 c olive oil

Pecans
1/2 c sugar
1 c warm water
1 c pecan halves
2 T sugar
1 T chili powder
1/8 t ground red pepper

Toss greens with balsamic vinaigrette and crumbled blue cheese. Place on six individual plates. Arrange orange slices and strawberry pieces over greens and top with sweet and spicy pecans.

Balsamic Vinaigrette: Whisk together first seven ingredients until blended. Gradually whisk in oil.

Sweet and Spicy Pecans: Stir together 1/4 c sugar and 1 c warm water until sugar dissolves. Add pecan halves and soak ten minutes. Drain, discarding sugar water. Combine 2 T sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on lightly greased baking sheet. Bake at 350 for ten minutes or until pecans are a golden brown, stirring once.

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Posted in Cookbook V2, Marty and Dan's Recipes, Salads, Vegetarian

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People Puppy Chow

Posted on March 15, 2014 by | Leave a comment

1 package chocolate chips
1 ½ c creamy peanut butter
½ c margarine
9 c Crispex cereal
2 pounds powdered sugar

In saucepan, melt chocolate chips, peanut butter, and margarine. Pour over cereal in a large mixing bowl. Stir gently but thoroughly with a wooden spoon. Pour onto waxed paper and wait 15 minutes for it to dry a little. Place mixture into a plastic bag that contains  the powdered sugar. Close tightly and shake. Chow will break up into bite-size pieces.

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Posted in Appetizers and Dips, Cookbook V2, Michele and Jack's Recipes, Snacks

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Mocha Truffles

Posted on March 15, 2014 by | Leave a comment

2 packages semisweet chocolate chips
8 oz cream cheese, softened
3 T instant coffee
2 t water
1 pound dark chocolate coating

In a microwave-safe bowl or double boiler, melt the chocolate chips. Add cream cheese, coffee, and water. Mix well. Chill until firm enough to shape into 1” balls and place on waxed paper-lined cookie sheets. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. (Adding a few small chunks of wax gives the truffles an extra shiny appearance.) Dip balls and place on waxed paper to harden.

Notes: Truffles can be frozen for several months before dipping in chocolate. Thaw in fridge before dipping.

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Posted in Cookbook V2, Courtney and Brian, Desserts

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Vegetable Pizza

Posted on March 15, 2014 by | Leave a comment

1 package crescent roll dough
8 oz cream cheese, softened
Dry ranch dressing mix
Chopped veggies

Spread dough on sheet, pressing seams closed. Bake approximately five minutes at 375, until light brown. Mix cream cheese with a little milk to soften it. Add ranch dressing mix and spread on the warm dough. Sprinkle with chopped veggies of your choice. Cut and serve.

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Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian, Entrees

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White Chili

Posted on March 15, 2014 by | Leave a comment

1 jar white beans, rinsed
48 oz chicken broth
1 T minced garlic
1 t ground cumin
1 ½ t oregano
½ t cayenne
1 medium onion, chopped
1 small can chopped green chilis
4 c cooked and diced chicken breast

In a large pot, combine all ingredients. Start on med/high heat to bring to boil. Lower heat and simmer for three hours. Lid can be off and on occasionally to get desired thickness. Can add more broth if needed. Serve with sour cream and/or grated cheese on top.

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Posted in Cookbook V2, Michele and Jack's Recipes, Soups and Stews

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Pan-Fried Walleye with Capers

Posted on March 15, 2014 by | Leave a comment

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.

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Posted in Cookbook V2, Entrees, Mary Louise's Recipes

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Strawberry Chicken Salad

Posted on March 15, 2014 by | Leave a comment

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.

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Posted in Cookbook V2, Mary Louise's Recipes, Salads

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Mini Crab Cakes

Posted on March 15, 2014 by | Leave a comment

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.

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Posted in Cookbook V2, Entrees, Mary Louise's Recipes

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