Category Archives: Original Cookbook

Cocoa Apple Cake

Posted on October 10, 2013 by Jeanne and Tim Regan | Leave a comment

3 eggs
2 c sugar
1 c margarine
½ c water
2 ½ c flour
2 T cocoa
1 t baking soda
1 t cinnamon
1 t allspice
1 c chopped nuts
½ c chocolate bits
2 apples, cored, finely chopped (2 c)
1 T vanilla

Beat together eggs, sugar, margarine, and water until fluffy. Sift together flour, cocoa, soda, cinnamon, and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate, apples, and vanilla until evenly distributed. Spoon into greased and floured 1-“ loose-bottom tube pan. Bake at 325 for 60-70 minutes or until cake tests done. Tender and moist, keeps well.

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Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook

Tagged apples, cake, chocolate

Tovey Fresh Apple Cake

Posted on October 10, 2013 by Jeanne and Tim Regan | Leave a comment

4 c raw diced apple, not too fine, mixed thoroughly with 2 c sugar. Add ½ c oil, 1 c chopped nuts, 2 eggs, and 2 t vanilla to the apple mixture. Sift together 2 c flour, 2 t each soda and cinnamon, and 1 t salt. Add to above and mix well. Bake in a 9×13” pan at 350 for one hour. Very yummy!

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Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook

Tagged apples, cake

Tangy Yogurt Cheesecake

Posted on October 10, 2013 by Jeanne and Tim Regan | Leave a comment

Sesame crumb crust: Mix together ¾ c graham cracker crumbs, ¼ c sesame seeds, ¼ c toasted wheat germ, and ¼ c melted butter. Press into 8” springform pan, even layer over bottom. Bake at 375 for 8 minutes.

Filling: Beat together 8 oz Neufchatel or cream cheese at room temperature with 3 T honey until fluffy. Add 8 oz unflavored yogurt. Mix in thoroughly. Turn filling into crust. Refrigerate several hours or overnight (can freeze).

Toppings: Sliced, sweetened strawberries, blueberries, etc., or ½ c each finely chopped dates and coarsely chopped slivered almonds

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Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook

Tagged cake, cheesecake, yogurt

Squash/Cheese Soup

Posted on October 9, 2013 by Jeanne and Tim Regan | Leave a comment

Simmer 1 ¾ to 2 lbs summer squash, chopped or sliced, in 2 quarts vegetable/chicken stock for 10 minutes. Saute 1 medium onion, sliced thin, in 2 T butter and add this to stock. Also add one small (8 oz) can sweet corn, 1 t basil, salt, and 2 cloves garlic. Stir in 1 lb grated jack cheese. Serve with cold, fresh chopped tomatoes.

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Posted in Jeanne and Tim's Recipes, Original Cookbook, Soups and Stews

Tagged cheese, corn, squash, tomatoes

Tovey Quick Fish Stew

Posted on October 9, 2013 by Jeanne and Tim Regan | Leave a comment

3 T olive or salad oil
1 clove garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 small can (8 oz) tomatoes
12 oz can tomato juice
½ t salt
¼ c dry white wine or 1 T lemon juice and 3 T water
½ t oregano leaves
1 t Worcestershire sauce
1 ½ lb boned, skinned red snapper or rockfish, cut into 1 ½” cubes

In 3-4 quart saucepan, heat oil; cook garlic, onion, and green pepper until onion is limp. Add tomatoes and break up. Add remaining liquids and ingredients. Bring to a boil. Add fish, cover. Reduce heat to simmer, stirring occasionally until fish flakes, about 8 minutes.

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Posted in Jeanne and Tim's Recipes, Original Cookbook, Soups and Stews

Tagged seafood

Chicken and Yogurt

Posted on October 9, 2013 by Jeanne and Tim Regan | Leave a comment

2 T lemon juice
2 whole chicken breasts, halved and boned
2 cloves garlic
1 t salt
¼ t ground pepper
1 t dried mint
1 c plain yogurt

Sprinkle lemon juice over chicken. Let stand 10 minutes, turning once. Chop garlic. Add to salt to make a paste. Combine with pepper, mint, and yogurt. Spread mixture over chicken and add any excess lemon juice. Allow to marinate 1 hour at room temperature. Arrange chicken on rack of broiler. Cook 10-15 minutes a side, basting with the mixture.

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

Tagged chicken, yogurt

Humus

Posted on October 9, 2013 by Jeanne and Tim Regan | Leave a comment

1 can chick peas (garbanzo beans), mashed (do not drain)
Pinch garlic salt
3 T lemon juice, more if desired
Tahini—as much as needed until beans are creamy

Mix thoroughly. Dip or main dish with Lebanese bread and tomatoes.

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

Tagged beans

Chocolate Sodas

Posted on October 9, 2013 by Carol and Bruce Miller | Leave a comment

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!

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Posted in Beverages, Carol and Bruce's Recipes, Desserts, Original Cookbook

Tagged chocolate

Chocolate Mint Dessert Drinks

Posted on October 9, 2013 by Carol and Bruce Miller | Leave a comment

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.

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Posted in Beverages, Carol and Bruce's Recipes, Original Cookbook

Tagged booze, chocolate