Honey Wheat Bread

Posted on October 8, 2013 by | Leave a comment

Heat in saucepan until very warm:
1 ½ c water
2 pkg yeast
1 c cream style cottage cheese
½ c honey
¼ c margarine
Put in large bowl of mixer:
2 c flour
1 c whole wheat flour
3 t salt
1 egg
2 T sugar
Add warm liquid and beat 2 minutes. Hand stir in 1-1 ½ c more flour and 2 c more whole wheat flour. Knead until smooth and elastic, about two minutes. Place in greased bowl. Cover and let rise. Put in two bread pans and let rise. Bake at 375 for 35-40 minutes. Cover with foil for the last few minutes.

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Posted in Breads, Maureen and Ron's Recipes, Original Cookbook

Blueberry Banana Bread

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1 c fresh blueberries, washed and drained, then tossed with 2T flour. Sift together 1 ¾ c less 2T flour, 2 t baking powder, ¼ t baking soda, and ½ t salt. Cream 1/3 c margarine. Add 2/3 c sugar and beat until light. Add 2 eggs, one at a time. Add flour mixture alternately with 1 c mashed ripe bananas. Add berries. Pour into a greased bread pan and bake at 350 for 50 minutes or until done.

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

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Sesame-Spinach Salad

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Heat 1/3 c oil over medium low heat. Add ¼ c sesame seeds and cook just until the seeds are golden, about 2 minutes. Let cool. Add ½ t salt, and 1 ½ T lemon juice. Stir till blended. Let cool just slightly. Tear two bunches of spinach into bite-sized pieces. Add cherry tomatoes and sliced green onions. Toss just before serving.

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Posted in Maureen and Ron's Recipes, Original Cookbook, Sauces

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Dutch Babies

Posted on October 8, 2013 by | Leave a comment

Great for breakfast or brunch.

Beat in blender 5 or 6 eggs. Add 1 c flour, 1 t salt, 1 c milk, 4 T melted butter. Pour into 2 greased 9” iron skillets or other pans of comparable size. Bake at 450 for 10 minutes then at 350 for ten minutes more or until puffy and light brown. Serve immediately sprinkled with fresh lemon juice and powdered sugar. They puff up like popovers then fall quickly. Can be served with syrup or jam.

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Posted in Breakfast, Maureen and Ron's Recipes, Original Cookbook

Korean Beef Strips

Posted on October 8, 2013 by | Leave a comment

This is our effort at an ethnic dish for Jenny—who hates all those Oriental vegetables.

1 ½ lb chuck steak, sliced thinly. Marinate in refrigerator for 4-6 hours in a mixture of:
¼ c soy sauce
¼ c salad oil
¼ c minced green onions
2 cloves minced garlic
2 t sesame seeds
1 t sugar
1 t sesame oil (optional)
½ t finely minced fresh ginger

Broil and serve over steamed rice.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook

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Blue Cheese Quiche

Posted on October 8, 2013 by | Leave a comment

From J. Child. Excellent in small pieces for appetizers.

8” pastry crust, partially baked
Blend in mixer:
3 oz blue cheese
6 oz cream cheese
2 T butter
3 T whipping cream
Stir in:
½ T minced fresh chives
½ t green onion
2 eggs
Pour into shell. Bake at 375 for 25-30 minutes.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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Mulled Wine

Posted on October 8, 2013 by | Leave a comment

Combine in pan, boil ten minutes, strain:

1 lemon, sliced
2/3 c sugar
2 c water
1 t cloves
½ t whole allspice
2 3” sticks of cinnamon

Add 1 fifth Burgandy or other red wine. Heat but do not boil. Top with sliced lemon.

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Posted in Beverages, Maureen and Ron's Recipes, Original Cookbook

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Hot Spiced Tea

Posted on October 8, 2013 by | Leave a comment

This and the following wine keep us going all winter in rainy Seattle.

Bring 3 quarts of water to boil. Add 4 tea bags, 1 t whole cloves, and 1 stick cinnamon. Steep 5 minutes only. Heat together in large kettle juice of 3 oranges (1 c frozen orange juice), juice of 2 lemons, and 1c sugar or less. Strain tea into this mixture. Serve hot. Makes 10-12 big mugs.

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Posted in Beverages, Maureen and Ron's Recipes, Original Cookbook

Cheese Crisps

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If the ingredients in this recipe seem a little strange, it is because it comes to you from our children (school recipe) and is made by them for after school snacks or to share with all of us for appetizers.

5 T butter or margarine
25 t flour
15 t shredded cheese
25 t Rice Krispies

Mix and make into 25 balls. Put into the oven for 10 minutes at 375.

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Posted in Appetizers and Dips, Original Cookbook, Tom and Lois's Recipes

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Sweet Potato Puffs

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Three large sweet potatoes boiled in skins, then peeled. Mash with 1T butter, a little cream and a little sugar. Cool overnight. Make into balls and roll in crushed corn flakes. Bake for 20 minutes at 350. Serves 6-8.

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Posted in Original Cookbook, Sides, Tom and Lois's Recipes

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