Category Archives: Cookbook V2

Sleep-Over Coffee Cake

Posted on March 15, 2014 by | 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.

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

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Swiss Chicken Cutlet

Posted on March 15, 2014 by | 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.

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

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Texas Sheet Cake

Posted on March 15, 2014 by | 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.

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

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Summer Salad

Posted on March 15, 2014 by | Leave a comment

2 T olive oil
1 T balsamic vinegar
3 cloves garlic, crushed
12 oz penne pasta
¼ c Kalamata olives, chopped
2 T capers
3 oz feta cheese, crumbled
2 c spinach, chopped

Combine all ingredients and toss well.

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Posted in Cookbook V2, Maureen and Ron's Recipes, Salads

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Fudge

Posted on March 15, 2014 by | Leave a comment

1 jar marshmallow fluff
1 ½ c sugar
2/3 c evaporated skim milk
¼ c butter
¼ t salt
12 oz chocolate chips
½ c chopped nuts
1 t vanilla

Combine marshmallow, sugar, milk, butter, and salt. Bring to a full boil, stirring constantly over moderate heat. Boil five minutes, stirring constantly. Remove from heat. Add chocolate chips and stir until melted. Stir in the nuts and vanilla. Pour into a greased 8” pan, chill until firm.

Notes: This is the Christmas fudge recipe that Mary Louise always used and I have never found one better.

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Posted in Cookbook V2, Desserts, Maureen and Ron's Recipes

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Pumpkin Bread

Posted on March 15, 2014 by | Leave a comment

½ c margarine, softened
1 c sugar
2 eggs, beaten well
1 ¾ c flour
½ t nutmeg
1 t baking soda
¼ t ginger
¼ t ground clove
1 t cinnamon
½ t salt
¾ c canned pumpkin
¾ c chocolate chips
¾ c chopped nuts
½ c powdered sugar
1/8 t cinnamon
1-2 T milk

Beat margarine and sugar until fluffy. Add the eggs, beating well. Combine dry ingredients and mix them in alternately with the pumpkin. Stir in chocolate chips and nuts. Pour into a greased long pan. Bake at 350 for 65 – 75 minutes. When cool, mix powdered sugar, cinnamon, and milk for form icing, then drizzle it over the top.

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Posted in Breads, Breakfast, Cookbook V2, Desserts, Maureen and Ron's Recipes

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Corn Guacamole

Posted on March 15, 2014 by | Leave a comment

1 c corn
1 T oil
1 large tomato, diced
2 T minced onion
2 large avocados, diced
1 T jalapeno, diced fine
1 t minced garlic
2 T oil
2 T lime juice
1 t cider vinegar
1 ½ t salt
½ to 1 tsp cumin, ground

Toss corn and 1 T oil. Bake 7-8 minutes at 450, stirring often. Combine with remaining ingredients. Mix gently but well. Serve with tortilla chips.

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Posted in Appetizers and Dips, Cookbook V2, Jeanne and Tim's Recipes

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Florentine Bread Salad

Posted on March 15, 2014 by | Leave a comment

1 lb romaine lettuce, washed, torn into pieces
1 large cucumber, seeded, sliced thin
2 stalks celery, sliced thin
1 large tomato, cut into thin wedges
1 c sliced radishes
½ lb French bread, slightly stale, cubed
½ red onion, thinly sliced
1 c olive oil
½ c wine vinegar
1 t basil
2 cloves garlic, minced or crushed
½ t salt
Black pepper to taste
½ c parmesan cheese, grated

Put the lettuce, cucumber, celery, tomato, radishes, bread, and onion in a large bowl.

Put the oil, vinegar, basil, garlic, salt, and pepper in the container of a blender and blend on high speed for one minute. Pour the dressing over the salad, sprinkle on cheese, and toss gently for several minutes. The bread will soak up a lot of the dressing. Taste and correct the seasoning with more salt and pepper if desired.

Chill the salad for at least ½ hour before serving it. Serves 6-8.

Notes: This green salad, the Tuscan brainstorm for using up yesterday’s bread, is unlike others in that it can be made several hours ahead of time and will still be perfectly wonderful. Just toss it again shortly before serving. Serve it as a first course on its own or as part of an antipasto.

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Posted in Cookbook V2, Jeanne and Tim's Recipes, Salads

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Spiral Sandwiches

Posted on March 15, 2014 by | Leave a comment

1 15” lavosh, or 4-6 plain tortillas
1 pkg light cream cheese, softened
1 T fresh basil, snipped, or 1 t dried
1 T fresh oregano, or 1 t dried
¼ t salt
¼ t garlic powder
¼ t pepper
4 oz sliced smoked turkey
4 oz sliced smoked ham
1 large tomato, thinly sliced
4 ounces jack or swiss cheese, sliced thin
1 c alfalfa sprouts
2 large romaine lettuce leaves, rib removed

Mix filling ingredients (cream cheese through pepper). Spread over bread surfaces. Arrange turkey and ham over the cream cheese. Top with tomato, then cheese, then sprouts. Lay lettuce on top of sprouts along one side of bread. Roll up like a jelly roll. Wrap in plastic. Chill for 2 – 24 hours. Cut in halves of 1” slices to serve.

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Posted in Cookbook V2, Entrees, Jeanne and Tim's Recipes

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Stone Oven Pasta Salad

Posted on March 15, 2014 by | Leave a comment

Salad
2 9-oz pkgs cheese-filled tricolor tortellini
3 handfuls tri-color dried corkscrew pasta
1 pkg basil, torn up
1 jar oil-packed sun-dried tomatoes
1 c shredded parmesan cheese

Dressing
1 c olive oil
¼ c lemon juice
1 ½ t salt
½ t garlic
2 T Worcestershire sauce

Cook and drain pasta. Toss with remaining salad ingredients. Mix dressing ingredients and shake well. Pour over salad and toss until coated.

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Posted in Cookbook V2, Jeanne and Tim's Recipes, Salads, Vegetarian

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