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Elizabeth's Fun StuffCookbook
I've always wanted to type up my recipes nice and neat so I could hand them down to my children someday. Of course I've never gotten around to it.  Well here's my big chance, so I'm going for it. I'll be adding to my recipe book as time allows, so please check back now and then for newly added recipes.

Janine's Bean Dip

Deviled Eggs

Fruit and Dip

Cran-raspberry Sherbet Punch
Hot Mulled Cider (2)
Lime Green Punch
Secret Hot Cocoa


Banana Scones

Blueberry Muffins

Buttermilk Biscuits

Classic Dinner Rolls
Fast Onion Flat Bread

Favorite Banana Bread

Herbed Bread

Hot Cross Buns

Mom's Cinnamon Bread

Mom's Honey Wheat Oat Bread

No-slice White Bread

Perfect French Bread
Tina's All-Purpose Bread

French Toast (the way mom likes it)
Puffy German Pancakes
Wonderful Waffles

Baked Macaroni and Cheese
Chicken Enchiladas

Hot Chicken Salad Casserole

Shepherd's Pie

Aunt Lynn's Lemon Bars
Cheesecake Supreme
Chocolate Cake with Mousse Filling
Classic Apple Pie
Cookie Cutter Cookies

Cr�me Brule�
Janice's Pie Crust

Libby's Best Pumpkin Pie

Oatmeal Raisin Cookies

Sam's Chocolate Bread

Special Key Lime Pie

White Chocolate Macadamia Nut Brownies

Fish Au Gratin
Salmon en Croute

Salmon Loaf with Sauce

Anne Yohn's Perfect Pot Roast
Beef Tenderloin

Hungarian Goulash

Mary's Meat Balls

Mom's Beef Stew

Opa's Lamb Stew
Serloin Stir-Fry

Special Lamb Chops

Wonderwoman's Meatloaf

Calico Beans

Chili, the Best So Far

Chili, E's White Chicken Chili
Marinated Cucumbers
Pizza At Home
Wet Polenta


Cheese Ravioli


Philly Parmesan Sauce with Pasta

Chicken Breasts Baked in Cream

Chicken Curry, our family's favorite dinner
Chicken Divan

Chicken Paprikask

Chicken Pot Pie

Herb Broiled Chicken

Hot Chicken Salad
Roasted Chicken with Marscapone Cheese

Thanksgiving Turkey and Stuffing

Elegant Chicken Salad with Grapes

Superior Chicken Salad
Rainbow Jello
Broccoli-Pasta-Tuna Salad

Honey Mustard Dressing and Salad

Chicken Salad Sandwich Spread

Tarragon - Caper Egg Salad Sandwiches

Avgolemono - Greek Lemon Rice Soup
Beef Barley Soup by Mom
Black Bean Soup

Brie Cheese Soup

Broccoli Cream Soup

French Onion Soup

Homemade Chicken Noodle Soup

Lemon Chicken Rice Soup

Lemon Verbena Soup

Mushroom Cream Soup
Roasted Eggplant and Garlic Soup

(Hmmmm. I wonder why there's not much here yet. Can you tell that veggies are not our family's favorite food? Don't worry, I'll come up with some more. Meanwhile, I recommend sticking to lots of salads and fruits!)
Broccoli Casserole

Green Beans Deluxe

Green Beans with Mushrooms and/or Almonds

Karen's Corn Casserole

Perfect Corn on the Cob

Potatoes Anna

Roasted Potatoes and Red Onions

Scalloped Potatoes with Cheese


AVGOLEMONO - Greek Lemon Rice Soup (This is the soup you are guaranteed to find in any Greek restaurant and many Coney Islands. Enjoy. A lemon rice soup connoisseur friend of ours tried this recipe and compared it to the restaurant version. He said the soup in the Coney Islands is a little thicker and the rice is more well done. I think it is because their soup has been sitting in the pot all day, so if you want it like that just cook it a little longer.)

2 quarts chicken broth (or homemade chicken stock)
1/2 c. long-grain white rice (uncooked)
Sachet: (1 bay leaf, 2 whole cloves, and zest from 1 1/2 lemons, tied up in a coffee filter)
1 1/2 t. salt
2 large eggs, plus 2 yolks (room temperature)
1/4 c. juice from the zested lemons
garnish with sliced green onion or chopped fresh mint leaves

Bring broth to a boil, add rice, sachet and salt. Reduce heat to medium and simmer until rice is cooked and broth is aromatic from the lemon zest, about 16 to 20 minutes. Remove sachet, increase heat to high and return broth to boiling then reduce heat to low.

Whisk the eggs, yolks, and lemon juice lightly in a medium non-reactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot broth into the egg mixture. Pour the egg-broth mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear (4 to 5 minutes). Do not simmer or boil.  Pour into serving bowls and garnish with sliced green onion or chopped mint leaves.

(Tiny shredded pieces or 1/4 inch cubes of cooked chicken can be added to make a chicken lemon rice soup.)

Notes:  To zest lemons use a potato peeler or fine zester (like a potato peeler only it makes finer thinner strips). Try not to get much of the white part of the skin. Be sure to temper the egg mixture (add a little of the hot liquid to the cool then add it all back into the hot) and stir constantly as described above, so you don't get tiny cooked shreds of egg in your finished soup. I thought the lemon flavor was a little strong so you could try cutting back a little on the lemon juice. The zests give the soup a wonderful smell so don't skip that part.


BAKED MACARONI AND CHEESE (This is basically the recipe off the Mueller's elbow box, except for the topping, which I got from my mother. I love this recipe, but I must say that my kids prefer the cheap little boxes of Kraft Macaroni & Cheese with the powdered cheese.   My mother used to make a great macaroni & cheese casserole by cooking the elbows then layering them in a casserole dish with dots of butter and slices of Velveeta cheese. She'd then pour milk over all, and finish up with a topping of cheese, bread crumbs and butter. Since she never measured anything, I don't know exactly how to duplicate her way, but I think my kids would have liked it. )

4 T. corn starch
2 t. salt
1 t. dry mustard
1/2 t. pepper
5 c. milk
4 T. butter
4 c. (16 oz) shredded Cheddar cheese, divided
16 oz. Elbow macaroni (about 4 c. cooked), cooked 5 minutes and drained.
1/2 c. dried plain bread crumbs
1/2 stick butter

1.) In large saucepan combine first 4 ingredients; stir in milk.  Add margarine; stirring constantly, bring to a boil over medium-high heat and boil 1 minute.

2.) Remove from heat, Stir in 3 c. cheese until melted. Add elbows. Pour into greased 4 qt casserole. Sprinkle with reserved cheese, bread crumbs. Dot with butter.

3.) Bake uncovered in 375 degree oven 25 minutes or until lightly browned.


BRIE CHEESE SOUP (Any cheese can be used, but I had a Brie Cheese soup at The Summit in Detroit once, and I loved it, so that's what I like to use if I have the Brie. The last time I made this recipe, I added about 1 1/4 teaspoons of salt, a dash of Tabasco, and a dash of pepper. It turned out great.) 

   400c    1/2 stick butter
   200c    1/2 cup flour
     20c    1/2 onion finely chopped
     30c    1 can chicken Broth
1,600c    16 oz Brie Cheese (rind removed)

2,250c    Total calories in recipe (about 7 cups)
About 322 calories per cup

Saute onions in butter (do not brown).  Add flour and cook out starchiness, then brown a little over low heat. Wisk in 1 can of chicken broth. Gradually wisk in 2 cans milk. (The longer the roux cooks and browns, the more you will need.) Stir in and melt about 1 lb. brie or other cheese (cut into cubes). Different amount of cheese will be needed depending on kind. Add a dash of Tabasco sauce. No salt is usually needed with cheese as the cheese itself is very salty.

B�chamel = cream only, thickened with roux
Veloute = stock and cream thickened with roux


CHICKEN CURRY (Our family's favorite dinner) (I got this basic recipe from a missionary. She called it "African Chop" and used 1 cup of peanut butter instead of the curry powder, but we like the curry powder better. EVERYONE in our family thinks this meal is great! It is easily our favorite family dinner AND it is easy to make! I double the recipe for our family and make more for guests. Although some people are shy about putting fruit on top of chicken, everyone likes it when they try it.)

4-5 cups chopped cooked chicken (about 2 large double boneless breasts)
2 cups chicken stock or broth (I make it with instant chicken soup stock
2 cans cream of chicken soup
1 teaspoon curry powder (or 1 cup peanut butter)

Start rice first (see recipe below). Then combine all ingredients except chicken. Stir with wire wisk until smooth.  Stir in chicken. Heat and stir. Serve over cooked rice. Top with any or all of the following:

grated cheese (we like sharp cheddar)
nuts (we like sliced or slivered almonds)
chopped bananas
chopped pineapple
mandarin oranges
parmesan cheese
(you can also use veggies instead, like chopped onions and tomatoes, but we like the fruit/nut combo)


3 1/2 c boiling water
1 c brown rice
1/2 c. wild rice
1 t. salt
1 1/2 T. butter

Cover and simmer about 50 minutes until all water is absorbed.


CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING  (I've never had a homemade from scratch chocolate cake that I liked better than a boxed cake, until I had this one. This one is truly special if you like chocolate cake. It is a rather big project, so I only make it on special occasions, but it is worth it. It is tricky to put together, so you'll have to make it a few times to practice.  And don't expect it to be pretty to look at.  This recipe was given to me by a pastry chef from the Whitney House Restaurant in Detroit, where it is known as their signature "Chocolate Ugly Cake")

CAKE: (use the following recipe, but pour into 2 round pans and bake until done, about 30 minutes I think. Don't over bake.)


"Simple Chocolate Sheet Cake"
Makes one 9 by 13-inch cake

Melting the chocolate and butter in the microwave is quick and neat, but it can also be done in a heatproof bowl set over a saucepan containing 2 inches of simmering water. We prefer Dutch-processed cocoa for the deeper chocolate flavor that it gives the cake.  The baked and cooled cake can simply be served with lightly sweetened whipped cream or topped with any frosting you like.

3/4 c. cocoa, preferably Dutch-processed
1 1/4 c. flour
1/4 t. salt
8 oz. semisweet chocolate, chopped (by weight)
12 T. unsalted butter
4 large eggs
1 1/2 c. sugar
1 t. vanilla extract
1 c. buttermilk
1/2 t. baking soda

1.  Adjust oven rack to middle position and heat oven to 325 degrees.  Coat bottom and sides of 9 by 13-inch baking pan with 1 tablespoon butter.

2.  Sift together cocoa, flour, and salt in medium bowl: set aside.  Heat chocolate and butter in microwave-safe bowl covered with plastic wrap 2 minutes at 50 percent power; stir until smooth.  (If not fully melted, heat 1 minute longer at 50 percent power.)  Whisk together eggs, sugar, and vanilla in medium bowl.

3.  Whisk chocolate into egg mixture until combined.  Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy.  Pour batter into prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out clean, about 40 minutes. Cool on wire rack until room temperature, at least 1 hour; serve, or ice with frosting, if desired.

Notes: Whip egg whites at ROOM temp!! Be sure there are NO yolks in the whites. Use a very clean (fat free) bowl and beaters. Also, everything should be cold for whipping cream.
When whipping cream or egg whites for this for this part of the recipe, don't whip too stiff. Put parchment paper in bottom of cake pan, cutting to fit.


Use recipe on page 236 of THE CAKE BIBLE.


3 1/3 (3-oz) bars (10 oz) bittersweet chocolate
2 c unsalted butter (must be softened) (1 lb.)
4 large egg whites
1 c. sugar

Melt chocolate in microwave on high power stirring every 15 second and stopping before totally melted as residual heat will finish the melting.

In a mixing bowl beat the butter until smooth and creamy.

In another mixing bowl beat the egg whites until soft peaks form when the beater is raised.  Gradually beat in the sugar until stiff peaks form when the beater is raised slowly.  Beat in the butter by the tablespoon.  If the mixture looks slightly curdled, increase the speed a little and beat until smooth before continuing to add more butter. Add the melted and cooled chocolate all at once and beat until smooth and uniform in color.  Place in an airtight bowl.  Rebeat to restore texture. Note: When spreading icing, rinse clean icing spreader in hot water to smooth icing (wipe and rewet after each stroke)


Use mom's or any other recipe. Add extra chocolate to make it stiffer.

Mom's Recipe:

1/2 c. sugar
1/2 c. water
1 c. (6 oz. pkg) semi-sweet chocolate chips (add another 1/2 c. when using as a filling for this cake)
2 eggs
1 1/2 c. heavy cream, whipped
(1 t. vanilla, optional)

Combine sugar and water in a saucepan and bring to a boil. Melt chocolate chips and add to sugar syrup. Beat for 6 seconds. Add eggs (and vanilla if desired) and blend for 1 minute.  Fold mixture into whipped cream.  Spoon into individual serving dishes. Refrigerate until firm. NOTE: Use more chocolate when using for cake filling to make it stiffer. Spread between layers. (Pipe a dam  around edge of bottom layer with Frosting, then fill with Mousse. If needed, refrigerate until frosting and filling are stiff, before adding second layer.)



2 c. Heavy cream
1 Vanilla bean, split or 1 1/2 t. extract
7 Egg yolks
1/2 c. Sugar
1/4 c. Milk

1.) Scald the cream with the bean, remove bean and press the seeds into the cream.
2.) Mix yolks, sugar, and milk together in a stainless bowl.
3.) Mix some of the hot cream into the yolks.
4.) Add the yolks back to the hot cream.
5.) Place in a water bath, bake at 350 F for 30-40 minutes.
6.) Just before service sprinkle the top with brown sugar and place under
the broiler to brown.  Or use a propane kitchen torch.
4.) Serve chilled.


HOMEMADE CHICKEN SOUP (This soup takes about 1 1/2 hours to make, but that is still far less time that your average homemade (and tasteless) chicken soup takes, and it is the best chicken soup ever. Please, please, please try it. The original, longer version came from Cook's Illustrated, and is virtually the same with only slight modifications. The Cook's Illustrated version was simply a lot longer because of their detailed instructions. I like this soup so much I make a double recipe at least once a week.)

 Makes about 3 quarts, serving 6 to 8

 2 T. olive oil
 1 whole frying chicken, cut into pieces
 2 medium onions, diced
 2 quarts boiling water
 4 t. salt (about)
 2 bay leaves
 2 carrots, peeled and sliced 1/4-inch thick
 2 celery stalks, split and sliced 1/4-inch thick
 1 teaspoon dried thyme leaves
 2 cups (3 ounces) hearty, wide egg noodles
 1/4 cup minced fresh parsley leaves
 Ground black pepper

 1. Heat oil in large soup kettle. Saut� chicken pieces, a few at a time, over medium to medium-lo heat, until golden brown on all sides. Remove pieces to bowl and set aside. Saut� half of your chopped onions in the browned oil in same kettle until colored and softened slightly, 2 to 3 minutes. Return chicken pieces (Excluding breasts) to kettle, reduce heat to low, cover and simmer about 20 minutes until pieces release their juices and cook down a bit.

2.  Increase heat to high, add boiling water along with both breast  halves, 2 bay leaves and 1 teaspoon dried Thyme. Return to simmer, then reduce heat, cover and  barely simmer until chicken breasts are cooked and broth is rich and  flavorful, about 20 minutes.  Remove chicken pieces from kettle with tongs and set aside.

3.  While chicken pieces are cooling, strain broth into a tall narrow container (I use a 1/2 gallon clear plastic pitcher); discard strained material. Wait a few minutes, then skim about 2 T. of fat off the top of the broth and place back in kettle. Skim remaining fat off broth and discard. (The clear narrow pitcher makes this very easy to do with a small soup ladle.) leave broth in pitcher while preparing veggies.

4.  Saut� chopped carrots, celery and remaining onions in kettle with the 2 T. reserved chicken fat. When veggies are softened (not browned), add reserved broth back into kettle, cover and simmer about 10 or 15 minutes until flavors are melded and veggies are cooked.

5. Meanwhile, remove meat from chicken breasts ONLY, shred into bite sized pieces and add to simmering broth.  The rest of the chicken pieces will not be used in this recipe. (I remove the meat from these pieces, shred it, and freeze it in Ziploc bags to be used later in chicken salads, chicken pot pie, etc.)

6.  When veggies are cooked and chicken breast meat has been added, add noodles and fresh parsley and cook until  just tender, about 5 minutes. Adjust seasonings, adding salt (about 4 t.) and pepper to taste, and serve.

NOTES:  I cut up the chicken first, then save time by chopping the rest of the veggies while browning the chicken pieces.  I use a splatter screen to protect myself from grease splatters while browning the meat, and keep my heat no higher than needed (below Medium). If your broth is too dark, you may be browning your chicken pieces too much. If your broth is too strong, some of the liquid may have boiled off, just add more hot water. If you have a meat cleaver, you can cut your chicken pieces to 2 inch size, exposing the bone marrow which adds more flavor to the broth, but I don't do this and the broth turns out virtually the same in my experience. The browning of the chicken is what makes this broth so good, so don't even think about  skipping that part!


HOT CHICKEN SALAD (This one is easy to make and the kids all like it, which is a major feat. Of course they sometimes pick out the celery.)

1 can condensed cream of chicken soup
1/2 c. mayonnaise
1 T. soy sauce
2 T lemon juice
1/2 t. garlic powder
1 t. onion powder

2 c. cubed cooked chicken
1 1/2 c. chopped celery
1 can (8 oz) sliced water chestnuts (drained)
8 oz spiral macaroni, (cooked and drained)

Spoon into large casserole dish and top with 1 1/2 c. shredded Monterey Jack cheese. Sprinkle with parmesan cheese also if desired.

Bake at 375 degrees for 20 to 25 minutes.


HOT MULLED APPLE CIDER  (I've made this when we've had large groups of people over in the fall and winter. Makes the house smell great too.)

1 gallon apple cider
2 t. whole cloves
2 t. whole allspice
2 t. nutmeg
4 - 3" cinnamon sticks or 2 t. ground cinnamon
2/3 c. brown sugar

Combine all ingredients, simmer 20 minutes, strain and serve.

HOT BUTTERED CIDER PUNCH  (Grandma sent me this recipe although I don't recall her ever making it. )

1 quart water
1 c. sugar
3 T. whole cloves
3 T. whole allspice
2 sticks cinnamon
1/4 c. sliced or crystallized ginger
6 c. apple cider
2 c. orange juice
1/2 c. lemon juice
1/4 lb. (1 stick) butter, sliced
Cinnamon sticks for stirring

Mix water and sugar in large non-aluminum saucepan.  Bring to boil, reduce heat and simmer 5 minutes.  Remove from heat and stir in cloves, allspice, cinnamon and ginger. Let mixture stand for one hour or longer, strain.  Stir in apple cider, orange juice and lemon juice.

Punch may be prepared several hours ahead and reheated before serving.  Serve in mugs with slice of butter on top and cinnamon stick for stirring. Makes 16 (1-oz) servings


LEMON BARS  (This is my favorite recipe for Lemon Bars. Every time I make it I eat too many and get canker sores.  I got it from my dear friend Lynn. She says she has an even better recipe for the crust, which just happens to be my favorite part, so I am not listening to her.)

1 c. butter, softened
1/2 c. powdered sugar
pinch of salt
2 c. flour

Mix together with a fork.  Pat mixture down in an ungreased 9 X 13 pan. Bake 15-20 minutes at 350 degrees. (Don't let it get brown). While this is baking make lemon filling.

4 eggs
1 3/4 c. sugar
3 T. flour
1/3 t. salt
1/2 t. baking powder
1/3 c. lemon juice

Mix these ingredients together well.  (No need to use mixer.)  Pour over *hot crust and bake again for about 25 minutes. (Don't let it get brown.) Cool completely then cut.

*Be sure you pour filling on crust as soon as you take the crust out of the oven, then put it right back in the oven.  Otherwise it won't stick together.


LEMON CHICKEN RICE SOUP (From Pillsbury Classic #48. A lightly lemon-flavored cream of chicken soup inspired by the Greek "avgolemono" soup.)

6 cups chicken broth
1 chicken-flavor bouillon cube or 1 t. instant chicken bouillon
1/3 c. uncooked regular rice
1/3 c. diced carrots
1/3 c. chopped celery
1/4 c. finely chopped onion
1 c. cubed, cooked chicken
2 T. butter
2 T. flour
3 eggs
3 T. lemon juice
Salt and pepper to taste
Lemon slices, if desired
Sliced green onions or parsley, if desired

In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.  Bring to a boil.  Reduce heat; cover and simmer 20 minutes or until rice and vegetables are tender.  Stir in chicken.  Remove broth mixture from heat.

In small saucepan, melt butter.  Stir in flour.  Cook 1 minute, stirring constantly, until smooth and bubbly.  Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly.

In small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture.  Slowly add egg mixture to broth mixture in large saucepan, stirring constantly.  Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil. Salt and pepper to taste. Garnish each serving with lemon slice, onions or parsley.  7 (1-cup) servings.

150 calories per cup.



POTATO, FENNEL AND LEMON VERBENA SOUP WITH MICRO GREENS (We learned this soup in our class to go with our Roasted Chicken with Mascarpone Cheese. The smell is wonderful. From Chef Marcus Haight, the Lark Restaurant.)


3 onions, sliced
2 stalks celery, sliced
2 leek whites, sliced
1 fennel bulb, sliced
3 T. butter

Melt butter in a large soup pot.  Add the vegetables and cook slowly over medium heat.

4 quarts chicken stock
1 quart cream or milk
2 lemons, juice and rind (be sure not to use much of the white of the rinds)
2 oranges, juice and rind (be sure not to use much of the white of the
1 stalk lemon grass
12 sprigs lemon thyme
50 leaves lemon verbena
6 bay leaves

Add to above and bring to a boil. (We put the herbs in a sachet that was removed before blending.)

7 potatoes, peeled and sliced

Add to above and bring back to a boil.  Simmer until potatoes are tender. Remove sachet and discard. Place soup in a blender and blend until smooth. Fine strain.

12 lemon verbena leaves

Add to soup and let steep for 20 minutes. Strain. Adjust seasoning (salt and pepper and possibly a little Tabasco).


1 cup micro anise hyssop
sour cream

Garnish soup with warmed sour cream. Sprinkle with anise hyssop.


LEMON/LIME SOUFFL� IN BLUEBERRY SOUP - from the Cuisine Restaurant and Mary Jeffery

For Blueberry Soup:

1 pt. Blueberries (fresh or frozen)
water to almost cover blueberries
1/2 c sugar
lavender (used in the Cuisine Restaurant) or 1 cinnamon stick and 2 whole cloves
small amount of lemon juice

Rinse, sort,  and drain blueberries; place in medium saucepan. Almost cover with water, add sugar, cinnamon and cloves. Cook over medium/low heat until blueberries "pop". Add squeeze of lemon juice, then puree all and set aside. (Should have a thin soup consistency. Foam may be skimmed from the top if desired.)

For Souffl�:

1 c whole milk
1/2 c. sugar
2 lemons
1 lime
2 egg yolks
2 T. sugar
1/4 t. corn starch (optional)
5 egg whites
1 pkg gelatin
3/4 c cream
(note: lemons and lime will be zested then squeezed to make 1/2 cup
lemon/lime juice)
butter to butter molds
lemon or lime zest  and a few raspberries for garnish

Basic Souffl� procedure:
1. Cook eggs
2. Add liquid
3. Fold in egg whites
4. Fold in cream


1.    In saucepan over low heat, heat 1 c whole milk and 1/2 c sugar until sugar dissolves. Do not boil. Set aside.

2.    Meanwhile, zest 2 lemons and 1 lime and set zest aside. Squeeze juice from lemons and lime to make 1/2 c total lemon/lime juice. Set aside.

3.    In bowl, beat 2 egg yolks, 2 T. sugar (and 1/4 t. corn starch if desired) until "ribbon" stage. (Light yellow color. Forms a "ribbon" when poured from a spoon.)  Set aside.

4.     Stirring constantly, slowly pour some of the hot milk/sugar mixture into the bowl containing the egg yolk/sugar mixture. Then stir this egg mixture back into the remaining hot milk mixture. (This "tempering" will cook the eggs without causing them to lump up.)  Slowly heat all to 185� F. (Use a thermometer.)

5.      After 185 degrees has been reached, remove from heat and chill mixture over an ice bath (pour mixture into a bowl set into another larger bowl filled with ice). Stir mixture to help it cool evenly. Stir in 1 pkg. gelatin dissolved in previously prepared lemon/lime juice. Stir in zest.

5.     While liquids are cooling, (whipped egg whites must be used immediately so do not do this ahead of time) whip 5 egg whites until soft peaks form.   When liquids have cooled, wisk some of the whipped egg whites into liquids, then fold the remaining egg whites into liquids.

6.     Whip 3/4 c. heavy cream. Fold into above mixture; pour into individual straight sided, buttered molds. (I used my straight sided coffee cups, the restaurant uses stainless steel round tubular molds.)  Refrigerate to cool and set up (about  1 1/2 hours). Unmold onto individual dessert bowls or plates; Pour small amount of Blueberry soup carefully around each souffl� and garnish souffl�s with zest (and a few raspberries in soup if available).


WONDERWOMAN'S MEATLOAF ("Wonderwoman" from Officer.com sent me this recipe when I told her of my 20 year search for a good basic cafeteria style meat loaf. I adjusted it slightly and I think it's the best I've come across so far. It just needs gravy, and now that I know how to make real, live, from scratch, beef broth......)

2  beaten eggs
1  8oz can tomato sauce
1/2c dried bread crumbs
1/4c finely chopped onion
1 teaspoon salt
1/4 t. dried thyme, crushed
1/4 t. dried marjoram, crushed
1 1/2 pounds ground chuck

Note: for those who don't like raw onions (like Dad), saut� chopped onions first in a little oil, then water, as needed so they are very well cooked before adding them. Or use onion powder.

Combine first 8 ingredients. Add ground chuck. Mix well. Shape into loaf in loaf pan. Bake at 350 degrees for about 1 1/4 hours Makes 6-8 servings. Note: I double this recipe.


LIBBY'S FAMOUS PUMPKIN PIE  (Sure, it's famous, but that's because it's the best one.)2 eggs, lightly beaten
1 can (16 oz.) Libby's Solid Pack Pumpkin
3/4 c. granulated sugar
1/2 t. salt 1 t. ground cinnamon 1/2 t. ground ginger 1/4 t. ground cloves 1 can (12 fl. oz.) undiluted evaporated milk 1 pie crust (see below)   Prepare pie crust according to recipe, using a 9-inch pie pan. Mix filling ingredients in order.  Pour into crust. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees.  Bake additional 40-50 minutes or until knife inserted near center comes out clean.  (If necessary, cover the edge of the crust with aluminum foil to prevent excessive browning.) Cool: garnish if desired. Serve with whipped cream.   (Note: 1 3/4 t. pumpkin pie spice can be substituted for cinnamon, ginger and cloves)  

JANICE'S PIE CRUST (makes 2 pie 9" pie crusts)  
2 1/4 c. flour 3/4 c. butter, softened
3/4 t. salt
3/8 c. water
Combine, mix until it just holds together. Do not over mix. Divide in half and roll out between waxed paper or plastic wrap.


MUSHROOM CREAM SOUP  (From Pillsbury Classics 48,  "Hearty Soups & Breads Cookbook",   Page 65. This is one of those recipes I always say I could "live on". I can't believe I used to hate mushrooms.)

3 cups sliced fresh mushrooms
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. butter
3 T. flour
1/2 t. basil leaves, finely crushed
1/4 t. salt
1/8 t. pepper
1 1/2 c. chicken broth
1 1/2 c. milk

In large saucepan, saut� mushrooms, onion and celery in butter until tender.  Stir in flour, basil, salt and pepper.  Cook 1 minute, stirring constantly, until smooth and bubbly.  Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly.  Do not boil. 3 (1-cup) servings.

1 cup: 260 calories


PERFECT FRENCH BREAD (This is the recipe I make most often.  Once I learned not to heat the water too hot,  my French bread started turning out great every time!)

1 1/4 cups water
1 pkg Rapid Rise (or Active Dry) Yeast  (2 teaspoons)
3 cups Unbleached White Bread Flour (more or less as needed)
1 1/2 teaspoons salt

1. Stir 1 pkg of yeast into warm water. (Just a tiny bit warmer than lukewarm.)

2. While waiting for the yeast to "bloom", combine 2 1/2 cups flour with salt in a large bowl.

3. When the yeast blooms, stir into flour mixture, scraping sides of bowl with spatula and mixing as well as you can with spatula. Cover bowl and LET REST for about 30 minutes.

4. Turn dough out onto a floured board or counter.  Knead for a few minutes adding more flour as needed to keep your hands from sticking. Dough should knead up very fast if you have allowed it to rest. Exactly how much flour you add depends on the humidity in the air and other things, so just aim at "smooth and elastic". The dough should be very light, airy, easy to knead and still moist when you are done.  To check for doneness, stretch/spread a golf ball sized piece of dough between your fingers. The dough should stretch so thin you can see light through it, without tearing.  

5.  Shape dough into a smooth ball  and place in a greased bowl tuning to coat. Cover loosely with plastic wrap or a damp towel. The bread will develop a better flavor if allowed a long rise at room temperature, but if you are pressed for time, place in a warm spot. (I like to place dough in the oven to rise, with a pan of hot water underneath it.  Other times I preheat the oven very briefly to a low temperature then turn it off and regulate the warmth by keeping the door open.  How far open I keep the door depends on how warm the oven is inside. I close it more and more as the oven cools.)  Let rise until doubled or almost doubled in bulk. To test, press a finger gently into the dough. If the indentation very slowly begins to fill in a little or does not fill in at all, it is done.

6. DO NOT PUNCH DOWN (This is the key to getting those big holes that French bread is known for.)  Instead, turn dough gently out onto a floured counter top, then very GENTLY shape dough into a long loaf and place on a greased, cornmeal sprinkled, cookie sheet or on a bread screen. Allow to rise at room temperature (not in oven) about 20 minutes, then slash the loaf with a serrated knife about 1/4 inch deep. Allow to continue rising until almost doubled. Meanwhile preheat oven to 375 degrees.

7. Bake until bread is very light golden and sounds hollow when tapped. (Internal temp should be 200 F.) Time will vary from oven to oven but usually about 30 minutes.  For harder crust, leave pan of water in the oven and/or spray loaf with water several times during baking.  Loaf should be very light in color.  Cool on wire rack.  If I want the crust to be soft, I cover the hot loaf with a piece of paper towel and then lay a sheet of foil on top of it as it cools on the rack.



4 - 3 oz pkgs jello (lime, orange, lemon, cherry)
2 c. sour cream
2 envelopes knox unflavored gelatin
1/2 c. cold water
1 c. sugar
2 c. milk
2 t. vanilla
Combine lime jello with 1 c. boiling water. Add 1/2 c. cold water, pour into 10 X 14 clear glass baking dish, allow to set 35-45 minutes in frig until just set. Meanwhile bring 2 c. milk to boil, add sugar.  Dissolve knox in 1/2 c. cold water, add to milk mixture.  Combine sour cream and vanilla and add to milk mixture.  Combine well with wire wisk. Let cool to room temperature. After first jello is set, pour 1 1/4 c. of cream mixture over jello, chill until set. Meanwhile make jello for the next layer. Continue to alternate a jello layer with a sour cream layer, ending with a jello layer. Let the whole thing set for at least 3 hours.   

Notes: 1) To speed this up a bit, you can make 2 pkgs. of jello at the same time in different pots leaving the one you are not using yet, to sit out at room temperature. By the time you are ready for it, it will be cooled to room temperature, but not set.  2) I find that the layers set faster if the dish is placed on the bottom of the refrigerator or on a glass shelf, as opposed to a wire rack type shelf. 3) Add the next layer soon after the last layer sets. If you add it too soon, it will melt or damage the lower layer. If you add it too late, the layers will slide apart when the jello is served. 4) I use alternating cherry and lime (red and green) layers at Christmas time, and I always use a clear glass casserole dish so you can see the colorful layers through the sides of the dish.. 


ROASTED CHICKEN WITH MASCARPONE CHEESE, ROSEMARY AND LEMON (This is a wonderful recipe taught to us by Mary Jeffrey. It is from the Lark Restaurant and Chef Marcus Haight.)

Cheese Filling:

1 1/4 c. mascarpone cheese
1/4 c. white balsamic vinegar (or cider vinegar)
1/2 c. rosemary, chopped fine
2 t. sea salt (or Kosher)
1/2 t. black pepper

Mix together in a bowl. Reserve for later.


4 fryer chickens (we used 3)

Trying to save as much skin as possible, cut each chicken into 2 breast/wing pieces and 2 thigh/leg pieces (save backs for another time when you want to make chicken broth). Remove (carefully cut it off) chicken off the breastbone in one piece. Bone out the leg and thigh bone, leaving them connected together. (thigh bone needs to be cut out but the leg bone can be pulling out through the larger end.) Place a tablespoon of cheese filling between the skin of the breast and the breast
meat, and inside the deboned leg.

4 T. olive oil

Heat four 12" saut� pans (I used my cast iron skillets) very hot. Add the oil and place the seasoned chicken half skin side down in the pan. Saut� until golden brown and flip over the chicken. (If the pans don't fit in your oven, remove chicken to baking sheets at this time - skin side should be up for baking.) Place in a 425 degree convection oven for 20 minutes or until done. (A non-convection oven should be 50 degrees higher.) Remove chicken from the pan and drain the fat.

4 lemons

Squeeze one lemon into each pan used for frying. (Pans should have been drained of fat but still have browned stuff in them - I can't think of the right word.) Reduce the juice by one half. (Cook it down allowing the excess moisture to evaporate.)

1 c. mascarpone cheese
1 1/2 T. rosemary, finely chopped

Add to above and whip with wire wisk until smooth. Simmer for 3-4 minutes on very low heat. Adjust the seasoning and add the chicken to the pan. Coat chicken with the sauce and serve.


by Master Chef Jeffrey Gabriel
(Chef Gabriel is an instructor at Southfield Culinary Arts College near us. I took a weekend class from him at a restaurant he owns near Caseville, Michigan and found out that he went to my high school and graduated only a year or two ahead of me. He knew many of the people I knew from there.  Small world. I got this recipe from Mary Jeffery. I think it is great. Reminds me a little of cream of tomato soup.)

Makes 2 quarts

2 eggplants, 1 1/2 pounds each, roasted, peeled, diced
1 garlic bulb
1 small onion, peeled and diced
2 ounces olive oil
1/2 cup tomato puree
1 cup light cream
6 cups chicken stock
1/8 teaspoon cayenne pepper
2 teaspoons Lee and Perrins Worchestershire Sauce
1 1/2 teaspoons salt, or to taste
2 ounces butter

Red Bell Pepper Cream:

2 whole red peppers, roasted, peeled and seeded
3/4 cup light cream
Salt and pepper to taste



1.) Cut top off garlic bulb, pour a T. or so of olive oil into the top of the bulb, wrap in foil and place on roasting pan in 350 degree oven.  15 minutes later add 2 eggplants. Roast at 350 degrees for another 20 to 25 minutes until both eggplants and garlic are done. Cool slightly.

2.) Scoop eggplant out of skin and discard skin, dice eggplant meat. Remove the roasted garlic pieces, mince and set aside.  

3.) Heat the olive oil and saut� the onions until they are transparent.

4.) Add the tomato puree and cook over moderate heat for 1 minute. Add the eggplant, reserved garlic and any juice from the pan and cook over moderate heat for another 2 minutes.

5.) Add the chicken stock and simmer for 30 minutes.

6.) Puree the soup in a blender. Pour a small amount of the hot soup into the 1 cup of cream to warm the cream, then add it to the soup. Add seasonings.


1.) Roast red peppers by holding one at a time with tongs over gas flame until blackened on all sides. Immediately place hot blackened pepper in a plastic or paper bag for 5-10 minutes to steam them. Then slip blackened skin off while running under water. Cut peppers open, scoop out seeds and discard them.

2.) Place the roasted red pepper flesh in food processor. Heat the 3/4 cup cream and drizzle it into the pepper flesh as it is being pureed. Season with salt and pepper to taste.

3.) Serve the soup piping hot and drizzle the red pepper cream attractively on top. Garnish with fried tortillas and shredded fresh basil.


SECRET HOT COCOA (Not much of a secret, but I like it.)

Heat 1/2 mug of water in the micro until very hot (doesn't have to be boiling). Stir in a good squeeze of Hershey Chocolate Syrup, fill remaining room in mug with evaporated milk, stir and top with real whipped cream.


SUPERIOR CHICKEN SALAD (This is the one with the dried cranberries and wild rice. Sometimes I brown the almonds in a little butter - don't burn them! This is very nice for a cold meal salad.)

1/2 c. mayonnaise
3/4 t. salt
1/4 t. pepper
2 T. frozen orange juice concentrate, thawed (or 2 T. lemon juice)
3 1/2 c. cubed cooked chicken (1 lb.)
1/2 c. almonds (2 1/2 oz) toasted
1/2 c. dried cranberries, cherries (chopped), or blueberries
1 large rib celery cut into 1/4" pieces
2/3 c. wild rice (4 oz)
2 1/2 c. cold water
leaf lettuce

Combine all ingredients except rice, water and lettuce. Chill. Place rice into cold water and bring to boil. Reduce heat and simmer for about 40 minutes, until water is absorbed and many, but not all, grains of rice are split. Cool rice and add to the rest. Chill and serve over bed of lettuce


TARRAGON-CAPER EGG SALAD SANDWICHES  (This sounds great. I'm going to try it someday and use up that jar of capers I have in the cupboard.)

6 hard-boiled eggs, peeled
1 T. finely chopped shallot
2 t. finely chopped fresh tarragon
2 T. drained capers, rinsed & finely chopped
1/2 c. mayonnaise
salt and pepper to taste
6 (4-5") soft round seeded rolls, split
18 watercress sprigs, tough stems discarded

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, salt and pepper to taste.  Make sandwiches with rolls, egg salad, and watercress. Serves 6.


WONDERFUL WAFFLES (We found this recipe in a little children's ABC cookbook put out by Gold Medal flour (W for Wonderful Waffle). It really does make "wonderful" waffles. I quadruple the recipe for our family of 12. NOTE: To REALLY enjoy waffles, use this recipe in a VILLAWARE waffle iron sold by Williams-Sonoma. Martha Stewart's magazine recently reviewed waffle irons and declared this one the best, hands down. Of course we already knew this. I have two and have no problem keeping up with 12 hungry people as we eat. They make a perfect waffle in only about 90 seconds!)

1 c. flour
2 t. baking powder
1 t. sugar
1/4 t. salt
1 c. milk
1/4 c. melted butter
1 egg, separated

1.) Heat waffle iron

2.) Mix flour, baking powder, sugar and salt in bowl Stir in milk, butter and egg yolk until blended.

3.) Beat egg white in small bowl on high speed until stiff peaks from; fold flour mixture into egg white.

4.) Pour small amount in waffle iron and bake until golden.

1,064 calories in total recipe


BROCCOLI-PASTA-TUNA SALAD (Based on P.59 Say Yes to Less, by Pillsbury. I really like this salad, and so do my kids, but it is not your usual sweet mayo coated pasta salad, so don't try taking it to any typical church pot-lucks! I make it at home when I'm trying to eat healthy. Of course I like it so much I eat too much of it!)

8 oz (3 1/2 c.) spiral macaroni (uncooked)
3 c. fresh broccoli flowerets, chopped into 1/2 inch pieces
2 (7oz.) cans water-packed tuna, drained, flaked
6 oz. cheddar cheese, julienne cut
1/2 c. thinly sliced radishes

1/2 c. lemon juice
1/2 c. oil
3/4 t. dry mustard
1/2 t. salt
1/4 t. garlic powder
1/8 t. pepper

Cook macaroni, omitting salt.  Drain; rinse with cold water.  In large bowl, combine cooked macaroni, broccoli, tuna, cheddar cheese and radishes.  In small bowl, blend dressing ingredients; mix well. Toss dressing with macaroni mixture. Refrigerate to blend flavors.  For best flavor, make a day ahead.

Makes 8 (1 c.) servings, 333 calories per cup.


WHITE CHOCOLATE MACADAMIA NUT BROWNIES (Try these, they are wonderful. Perfect to serve in a collection of desserts at a fancy get-together. If possible, try to get your hands on some really top quality white chocolate coins to make these with, but don't start snacking on the coins like I tend to do, unless you want to get hooked!.)

Melt together:
7 oz butter
1 lb white chocolate chips or coins

Paddle together:
1 c. sugar
4 eggs
1/4 t. salt
1 T. vanilla
2 c. bread flour

Stir butter mixture into flour mixture. Fold in 7oz. Chopped Macadamia nuts. Spread onto a 1/2 sheet size (large) cookie pan; sprinkle with 1/2 lb chopped white chocolate coins (or white chocolate chips).  Bake at 350 degrees F. for 15 or 20 minutes or until done. Cool, cut into triangles, dip edges into melted white chocolate if desired (but we didn't think they looked as nice that way).  Note: if you don't have a 1/2 sheet size cookie sheet, use a regular cookie pan AND a smaller size pan. There is too much batter it fit it all in a regular cookie pan.


CLASSIC DINNER ROLLS (from Fine Cooking, November 2000, Vol. 41. These tasted very good. I'm having my usual trouble getting things to rise, so next time I am going to try letting the rolls rise a second time before baking, after they have been placed in the muffins cups. I'll do the kneading and first rise in my bread machine.)

1 pkg. yeast
1 c. whole milk
1/3 c. sugar
1 t. salt
3 1/2 c. bread flour (more if needed)
8 T. butter, softened
3 large egg yolks, room temperature

Follow basic bread making directions: Proof yeast in warm milk. Stir in other ingredients. Knead, let rise. Shape into 24 balls and place on greased cookie sheets or in greased muffin cups. Brush with melted butter if desired. Bake 375 degrees for 20 minutes, until light gold.

117 calories per roll.


LIME GREEN PUNCH  (We tried this for the first time on Christmas Eve 2001. Everyone really liked it and asked for the recipe. The sliced limes floating on top made it very pretty. This is a keeper.)

2 (3 ounce) packages lime flavored gelatin mix
2 c very hot water
2 c cold water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate,
2 cups white sugar
4 1/2 cups cold water
2 liters ginger ale
1 lime, sliced thin


1) In a large saucepan dissolve the gelatin in 2 cups very hot water. Add 2 cups cold water. Allow to cool.

2) When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups more cold water. Pour in ginger ale just before serving. Float lime slices on top.

 Makes 20 servings (fills 1 large punch bowl)


MY BEEF STEW (I served this for the first time at our Christmas Eve family dinner 2001. It turned out very well and is going in our regular recipe file.)

2 pounds cubed beef chuck
3 tablespoons olive oil
4 cups beef broth
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water


1) In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add broth. Stir in rosemary, thyme, parsley, bay leaf and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2) Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover, bring to a boil, then reduce heat and simmer 1 hour more.

3) Shortly before serving, adjust thickness with more cornstarch/water and simmer a few more minutes.  Serve in a bowl or over noodles as desired. My dad used to put his on a slice of bread.  Makes 10 servings


PUFFY GERMAN PANCAKES (These are great and easy and different. I use my cast iron skillets to make them. We usually just serve them with syrup and butter like a regular pancake, but  the "Original Pancake House" near us serves them filled with fresh sliced bananas and strawberry and calls them a "Dutch Baby Treat". They certainly are a treat.)

2 T. butter
4 eggs
2/3 c. flour
1 T. sugar
1/2 t. salt
2/3 c. milk

Heat oven to 400 degrees.  Spoon 2 T. butter into a 10-inch heavy, ovenproof skillet; place in oven to melt butter and heat skillet.  In medium bowl, combine remaining ingredients; beat until smooth.  Pour batter into prepared hot skillet.  Bake 20-25 minutes until edges are deep brown and puffy. Loosen pancake with knife or spatula; cut into wedges.  Top with butter, powdered sugar, jam, fruit syrup or filling, sweetened fresh fruit, saut�ed apples, shredded cheese, etc. 


CHEESE RAVIOLI (My children got me a ravioli/pasta machine for my birthday this year and Mary Jeffery gave me the recipe for this wonderful cheese ravioli. Mastering the machine took a little practice, but once you stop trying to over-fill it, it does work and turns out nice, cute little raviolis. If you don't have a pasta machine, then I'm not sure how you'd knead that stiff pasta dough. Get a pasta machine!  Give your kids some exercise turning that crank!)

Cheese Filling:
7/10 lb. ricotta cheese
1  8oz pkg. cream cheese
8 oz. goat cheese with basil and garlic (1 1/2 pkg)

Mix all together with your hands. Set aside. (Makes enough for double recipe of pasta.)

Tomato Basil Caulis (Sauce) This stuff is wonderful. We used it on our Ravioli. I'd like to try it as a Spaghetti sauce, but Shane insists on


1 1/2 t. Olive Oil
1 1/2 to 3 t. butter
2 shallots or 1/4 onion, chopped
1 garlic clove mashed

Add the following, and simmer for 20 minutes, then puree:

1 T. tomato paste
1 lb. tomato concasse (tomatoes, peeled and seeded) or 1 can
1/2 lb. chicken stock (about 1/2 c.)
Sachet ( bay leaf, thyme, peppercorn, wrapped in a coffee filter) (remove
and discard before pureeing)


1 T. red wine vinegar
1 T. basil (to cut basil, layer 5 or 6 leaves with biggest on the bottom,
roll and cut fine)


1/4 t. salt
1/4 t. sugar

Makes about 2 cups.  

2 cups flour
2 eggs
3 T. water (more or less until dough sticks together)

Stir all together adding only as much water as needed. Mix with your hand and squeeze together until dough holds together. Divide into 2 parts and knead 1 part at a time in pasta machine. (Keep remaining part in a ziploc bag to prevent drying.) Roll through pasta machine on widest setting, fold in half, repeat until smooth (about 10 times). Roll through several more times, reducing thickness setting each time, until pasta is on the 4th or 5th setting. (5 is the thinnest, we used 4)  Trim width of pasta sheet. Fold sheet in half and feed folded edge into Ravioli attachment. Turn crank until pasta is gripped into machine. Spoon filling between pasta layer a very small amount at a time, cranking in between. ( We used about 1/2 t. filling where each ravioli would be formed.) Continue until pasta is almost used up. Leave enough pasta to seal filling in between layers and keep the machine clean.

General Directions:

Make filling, set aside. Make sauce, set aside. Make pasta, then use filling to make Raviolis. Let Raviolis dry for 5 minutes or so until they can be separated. Cook in boiling water until pasta is done. Serve topped with Tomato Basil Sauce and sprinkled with freshly grated parmesan cheese. (This much pasta makes about 35 Raviolis.)

Notes: For a bigger batch, I'd double the pasta and sauce (there is enough filling already). Sauce and filling can be made ahead of time and kept in the frig. Serve with a good Italian bread, toasted with pesto sauce for dipping. (Pesto sauce can also be served on ravioli with tomato sauce and parmesan cheese.)

Pesto Sauce:

1 bunch fresh basil
1/4 c. walnuts
1/4 c. to 1/2 c olive oil
1/2 c. parmesan cheese, grated
1 clove garlic, peeled
1/8 t. fresh ground black pepper

Chop all in food processor, cover with plastic (plastic should be touching pesto sauce). This sauce will not last long, but can be frozen in ziploc bags for later use. Great for dipping bread or toast.


FAVORITE BANANA BREAD (This is our favorite banana bread. I usually don't make it with nuts because I don't like nuts in my banana bread, but Dad does, so it is not very nice of me not to.  So from now on, I'm going to make a double batch and put nuts in half. Shame on me for not doing this in the past!)

3/4 c. sugar
1/2 c. butter, softened
2 eggs
1 c. (2 med.) mashed ripe bananas
1/3 c. milk
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1/2 c. nuts if desired

Heat oven to 350 degrees. Grease bottom only of 9x5 or 8x4 loaf pan.  In large bowl, cream sugar and butter until light and fluffy.  Beat in eggs, blend in bananas, milk and vanilla.  In separate bowl combine remaining ingredients (except raisins or nuts).  Add to creamed mixture, add nuts if desired, stir just until dry ingredients are moistened.  Pour into prepared pan.  Bake at 350 degrees for 50 minutes or until toothpick comes out clean. Cool in pan 5 minutes; remove.  Cool completely on wire rack.  Wrap tightly and store in refrigerator.   Makes 1 loaf.

Calories with no nuts:

580c    3/4 c. sugar
815c    1/2 c. butter
200c     2 eggs
200c     2 med. bananas
50c       1/3 c. milk
10c       1 t. vanilla
800c     2 c. flour
0c         1 t. baking soda
0c         1/2 t. salt

2575 TOTAL, 160 for 1/16 piece (about 1/2 inch thick)


SPECIAL LAMB CHOPS (another lesson from Mary Jeffery)

Rinse chops, pat dry. Mix kosher salt with some fresh ground pepper; sprinkle on both sides of chops and press in. Squirt dollop of Dijon mustard on each chop and spread on all sides to coat. Dredge in bread crumbs. ( We used crumbs from our leftover toasted parmesan bread - bread was brushed on both sides, sprinkled with parmesan cheese and toasted in the oven.) Cool in frig.

Brown chops in olive oil over medium heat.

Place in 250 degree oven to keep warm. (If needed, bake at 400 degree to finish cooking. Chops should be medium in doneness.)

Mint Sauce:

Reduce 1/2 c. red wine to almost dry. Add 1 can beef stock and 1/3 c. chopped mint. Add roux (2 T. butter, 2 T. flour). (Saut� about 1/2 chopped onion in butter, add. - We did not do this). Strain. Lastly, add water if needed. Serve with chops.


MARY'S MEATBALLS  (This recipe is can be used as a meatloaf too)

1 c. chopped onions (about 1 large onion)
1 T. chopped fresh garlic (about 3 cloves) or 1 t. garlic powder
2 T. Olive Oil
3 1/2 lbs. ground chuck
1 c dry bread crumbs (from a can)
6 eggs 
1/2 c. milk
1/4 t. nutmeg
1 1/4 t. pepper
1/8 t. cayenne
1/4 t. white pepper
1/4 t. sugar
1/4 t. thyme
4 t. salt
4 T. parsley

Saute onions and garlic in Olive Oil until soft, do not brown. Mix thoroughly with all remaining ingredients.

 For Meatballs, shape into many small balls and brown in a little oil (I don't need the oil when I do them on my griddle at 375 degrees), then put them in a large casserole dish and stir in 8 (10oz) cans of cream of mushroom soup. (Or 3 (26oz cans.)  Cover and bake 45 minutes at 350 degrees, then serve over hot buttered noodles. (If you don't like the mushroom soup, you can make a brown gravy by thickening canned consomm� with flour and butter, adding salt and pepper to taste.)

We use about 2 1/2 (16oz) pkgs of extra wide egg noodles, cooked, drained and combined with 1 1/2 sticks of melted butter.

For Meatloaf: Shape into two loaves, then bake at 350 degrees for 45-60 minutes.  Meat loaf should be 160 degree internal temperature for well done. (Take it out at 155 degree, it will still climb.) It should be firm, and the juices clear, not red.




Makes enough for 1 very large casserole dish.

8 single boneless chicken breasts (about 8 cups cooked)

8 T. butter
2 onions (diced)
6 carrots (sliced 1/4" thick or diced)
6 ribs celery (diced)
4 c. canned chicken broth, unsalted
2 c. whole milk
1 c. flour
1 c. milk (in addition to above 2 cups)
1 t. Thyme at least
1 T. dried parsley
3 t. salt
1/2 t. pepper

Make pie crust first or while chicken is simmering.

PIE CRUST: (this makes more than enough for a large casserole dish)

3 c. flour
1 c. softened butter
1/2 t. salt
1/2 c. ice water

Mix flour and salt together, set aside. Cut flour mixture into butter. Add 
water and stir together just until it leaves the side of the bowl (add more 
flour or water if needed). Do not over-mix. Roll out dough into one flat 
sheet between layers of plastic wrap. Remove the top wrap and set your 
casserole dish on the dough. Take a knife and cut around the dish. Move the 
dish aside; remove the excess dough; then slide a flat cookie sheet under 
the dough and bottom sheet of plastic wrap. Cut vents in the crust, then 
place the entire cookie sheet with dough in the freezer to chill while 
preparing the rest of the casserole.


Simmer chicken in water until just done. Remove chicken to 
a plate, cover and set aside to be shredded and added back in later.

While chicken is simmering, cut up veggies.

In large pot, saute chopped onions, carrots, and celery in butter on low heat until crisp 
tender, or done to your liking. Add broth and 2 cups of milk. Bring to simmer.

Mix flour well with remaining 1 cup cold milk and slowly add to simmering broth, stirring and 
cooking between additions until desired thickness is reached. Stir in shredded 
chicken, thyme, are parsley. Add salt and pepper to taste. Pour into casserole 

Invert chilled pie crust onto pie/casserole and carefully remove remaining plastic 
wrap. Bake in 400 degree oven about 20 to 25 minutes. Crust should be very 
lightly browned and the filling hot and bubbly.  (If you over bake it, the 
filling will dry out.)



The tenderloin is the most tender piece of the cow. It is the piece that becomes Filet Mignon.

Remove and trim off the "silver skin".

Purchase one tenderloin. The butt end is the thicker end, the tip end is thinner. Fold the tip end under and tie with string. Try to get the whole tenderloin to be about the same thickness by tying. Tie every inch or so.

You can rub in dried herbs and spices rather than using a marinade. Tie up tenderloin, rub with olive oil, then sprinkle with coarsely ground salt and pepper.

Cook in 425 degree oven 45 minutes, Rest 30 minutes. A hot oven (425) makes a crispy outside.  Low temp (200) oven would make it all soft with poor color. Resting allows the juices to be reabsorbed back into the meat.

Should be 125 degree to 130 degree when you take it out of the oven. It will be rare, but carry-over cooking should bring it to 140� when it is finished, which is MEDIUM.

Wonderful. Slice leftovers thin and serve cold.



6 1/2-7 1/2 c. unsifted flour
6 T. sugar
1 1/2 t. salt
2 pkg. active dry yeast
1 c. milk
3/4 c. water
3 eggs (room temp)
Melted butter
1/2 c. sugar
2 t. cinnamon
1 egg white, slightly beaten
1/3 c. butter

In large bowl mix 2 c. flour, 6 T. sugar, salt and undissolved yeast.  In saucepan combine milk, water, and 1/3 c. butter. Heat over low heat until very warm (120 to 130 degrees), gradually add to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally.  Add eggs and 1/2 c. flour.  Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough.  Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top.  Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.  Meanwhile, combine 1/2 c. sugar and cinnamon.  Punch dough down; divide in half.  Roll each half to a 14 x 9 rectangle. Brush lightly with melted butter. Sprinkle each with 1/2 cinnamon-sugar mixture.  Beginning at 9 inch end, tightly roll dough as for jelly roll and shape into loaves.  Place in 2 greased 9 x 5 x 3 inch loaf pans.  Cover; let rise in warm place, free from draft, until  doubled in bulk, about 35 minutes.  Brush with egg white; sprinkle each with 1/2 crumb topping.  Loosely top each with an aluminum foil "tent". Bake on lowest rack position at 375 degrees for 45 minutes.  Remove foil; bake 5 minutes longer, or just until golden brown.  Remove from pans and cool on wire racks.

Crumb topping:  Combine 1/3 c. flour, 1/3 c. firmly packed brown sugar and 1 t. cinnamon.  Add 3 T. softened butter.  Rub through fingers just until mixture is crumbly.


COOKIE CUTTER COOKIES (Also widely  known as Christmas Cookies, this is the best recipe I've found. To make separating the cut cookies much easier, my 16 year old daughter came up with this method: Roll soft dough out - no need to refrigerate the dough before hand- between two pieces of plastic wrap; lay the whole thing on a cookie sheet and place in the freezer for about 5 minutes; then cut out your cookies. Transfer them to another cookie sheet and bake immediately. Works great and makes handling the cut cookies so much easier.)

6 c. flour
1 t. salt
2 c. butter softened
2 c. sugar
4 unbeaten eggs
2 t. vanilla

Sift flour and salt together; set aside. Cream butter until soft.  Gradually add sugar, creaming after each addition until it is light and fluffy.  Add eggs and vanilla to butter-sugar mixture and mix well. (May become lumpy, but keep mixing until lumps are small.) Add flour-salt mixture a little at a time and mix well with spoon.  Cover bowl and refrigerate at least 5 hours (not necessary if you follow my suggestion above). Roll out to 1/8 inch thickness on floured board.  Cut out cookies, sprinkle with sugar and bake at 375 degrees F for 8-10 minutes until cookies just start to turn light brown around the edges.


HONEY MUSTARD DRESSING (We received several compliments on this when we used it Christmas Eve 2001, on a tossed salad of: Mixed greens, dried fruit, toasted almonds, and mandarin oranges.)

1/3 cup prepared mustard
1/3 cup honey
2 tablespoons soy sauce
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dried dill weed

1) In a small bowl, whisk the yellow mustard, honey, soy sauce, mayonnaise, garlic powder and dill weed together until well blended. Let chill in frig overnight if possible.

Note: Without the mayo this can be used as a sauce for baking chicken although I haven't tried it that way.

Makes 1 cup


ANNE YOHN'S PERFECT POT ROAST (I got this from my internet friend Anne, and for a cooking challenged person like me it was a huge revelation. My pot roasts are always wonderful now and Anne's recipe has inspired me to try to learn how to cook better after nearly 25 years of mediocre family meals. Thanks Anne!.)

(notes: I usually use 5 lbs chuck roast. I double the gravy and add 1 cup extra water, 1 T. salt, 1 t. onion powder , and 1/4 t. pepper.)

1/2 to 3/4 lb. of beef chuck roast per person.

Preheat oven to 350 degrees.

In a large dutch oven, saut� beef slightly on all sides on stove-top.  Add enough water to cover bottom quarter of meat.  Place lid on dutch oven and put in oven.

Allow to cook from 3/4 to 1 1/4 hrs. per pound.  When beef is just fork-tender, add any desired vegetables to dutch oven and finish cooking for up to an hour.  You can remove the lid during the last 1/2 hour.  If the liquid is low, add more.  Turn off heat and remove from oven.  Carefully place meat and vegetables on a large platter, cover, and keep warm (maybe even in the cooling down oven).


Pour the juices into a large measuring cup or something else heatproof. Allow the oil/grease to rise to the top for skimming.  You can speed this process by tossing in a few ice cubes.

Make the gravy in the dutch oven, which will still have some of the drippings.  The following amounts will make gravy for about six servings:

Heat 1/4 cup of the skimmed oil/grease in dutch oven over medium heat.  Make sure that no liquid remains in the oil.  Add 1/4 cup of flour and stir until just lightly browned.  Then gently pour in around two cups of the cooled pan juices STIRRING CONSTANTLY.  The gravy will thicken up.  If you like it thinner, add more pan liquids or plain (cold) water.  If you like it thicker,  allow to slowly cook down.  (Cooking a flour-based gravy for longer periods of time will not cause it to break down.  Cornstarch-based gravy or sauces will break down.)

Then season to taste with salt and pepper.  This gravy is very tasty, though maybe a hassle to make.  Just don't let your family know they're going to have to wait for the gravy to cook last!


FRENCH ONION SOUP (Great! I make this a lot especially when I have a bag of onions I don't know what to do with.. Everyone has a different opinion on how they like their French Onion Soup, but I've never tasted better than this.)

To develop their rich flavor the onions need a long slow cooking in butter and oil, then a long, slow simmering in stock.  the preliminary cooking in butter requires some watching, but the actual simmering can be almost unattended. 2 1/2 hrs. total.

1 1/2 lbs. or about 5 cups ( 7 or 8 medium) thinly sliced yellow onions
3 T. butter
1 T. olive oil
1/2 t. sugar
3 T. flour
3-10oz. cans beef broth / boullion
1-10oz. can water
1/2 c. dry white wine (cheap Gallo) optional (I skip this)
salt and pepper to taste
Monterey or other cheese

In heavy-bottomed, 4 qt. covered saucepan, cook the onions SLOWLY (low heat) in butter and oil for 15 minutes.  Uncover, raise heat to MODERATE and stir in sugar.  Cook for about 30 minutes, until onions have turned a golden brown (more gold than brown). Sprinkle in the flour and stir 3 minutes.  In a separate pan, bring bouillon and water to a boil.  Pour over onions.  Add wine and season to taste, about 1/2 t. salt, dash of pepper.  Simmer, partially covered, for an hour or more, skimming occasionally (or refrigerate overnight and remove fat).  Serve soup in oven-proof bowls. Place cheese on top of each and place under the broiler until cheese is bubbly. Serves 8-10.  Note: Many people float a round of toasted french bread on the soup to rest the cheese on.



4 c. sliced, peeled apples
2 T. lemon juice
1/2 c. packed brown sugar
1/2 c. uncooked rolled oats
1/4 c. flour
1/4 c. butter
1 t. ground cinnamon
1/2 t. salt
1/8 t. ground nutmeg

Place apples in 1-quart casserole. Microwave at High until apples are crisp-tender, 2 1/2 to 4 minutes. Set aside.

Combine remaining ingredients in small bowl. Microwave at High until hot and bubbly, 1 1/2 to 3 1/2 minutes, stirring after half the cooking time. Spread over apples. Microwave at High until apples are tender and topping is bubbly, 4 to 6 minutes. Serves 4 to 6.


CHEESECAKE SUPREME (This is my favorite everyday cheesecake recipe. It used to be printed on the Keebler Ready-Crust packages, but I haven't seen it for awhile. I like the sour cream topping and classical texture and flavor.)

1 Keebler Ready-Crust Graham Cracker pie crust, or make your own 8" graham cracker crust.
1 8oz package cream cheese, softened
1/2 c. sugar
1 T. lemon juice
1/4 t. vanilla
Dash salt
2 eggs 
1 c. sour cream
2 T. sugar
1/4 t. vanilla

Preheat oven to 325 degrees. Combine cream cheese, sugar, lemon juice, vanilla and salt until well blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake for 25-30 minutes, or until knife inserted in from the edge comes out clean.

Combine sour cream, sugar and vanilla; carefully spread over pie. Continue baking 10 minutes; cool. Chill. If desired, top with fresh or frozen fruit, thawed and drained. Serves 8 (344c per serving - 1/8 of pie).


JANICE'S PIE CRUST (I agree with those who say that it's the over-mixing that makes a pie crust tough. I hardly mix it at all. Only enough to distribute the butter throughout, almost like you would for biscuits. You can still see visible chunks of butter and sometimes some dried flour. Forget making a ball out of the whole thing and seeing if it "holds together". Pinch a prune sized lump between your fingers and see if that holds together. Add a tiny amount of water if you really think it is too dry. I also agree that shortening makes a crust flakier, but to me taste is everything, so I always use all butter and sacrifice a little flakiness. (Use half of each if you like.) Okay, here's one of my recipes that tastes very good and is easy and breaks all the rules. My "creative" friend Janice gave it to me. It uses SOFTENED butter. (gasp!) Remember, it is the OVER MIXING that ruins the dough. Under mix it a little. It will stick together more when you roll it out.)

2 1/4 c. flour
3/4 c. butter softened
3/4 t. salt
3/8 c. water

Combine gently. Mix just until it starts to hold together when pinched. Divide in half and roll out between waxed paper or plastic wrap.

Makes 2 - 9" pie crusts.  (I thought the original recipe was a little scant, so I increased it by 1/2 and  now I don't have to worry about rolling it too thin to make it fit a 9" pie pan. The original recipe called for 1 1/2 c flour, 1/2 c. butter, 1/2 t. salt, and 1/4 c water.)

Rolling hint: The only reason to form a ball is to help you roll out a round crust. Divide above dough in half. Gently form each half into a ball (without mixing more or trying to make it smooth). Plop the ball on a sheet of plastic wrap or waxed paper. Slap another sheet over it and press it down flat with you hands, forming a 1/2 inch thick round. Repeat with other half of dough. (At this point you can refrigerate or freeze your dough until later. Wrap it up good and don't keep it in the frig for more than a few days.) Cold dough is easier to handle. Put it in the frig for an hour then roll it out. After it's been rolled into a round thin sheet, remove the top piece of plastic and invert it into your pie pan. (I place an upside down pie pan on the dough then flip the whole thing.) Remove remaining plastic and gently ease dough down into sides and bottom of the pan. If you tear it, you can patch it with a touch of water and a patch of extra crust. Trim excess.  I think the rolling out part is the hardest. So for small crusts (like for individual chicken pot pies) I cut the whole lump of dough into 12 pieces, then pat each one into a round the size I need. No rolling.


WHITE CHOCOLATE CHEESECAKE (I haven't tried this one yet, but it sounds very good to me.)

Prep time: 20 Minutes
Baking Time: About 1 Hour and 30 Minutes
Chilling Time: Several Hours or Overnight
Yield: 16 Servings

1 stick (1/2 cup) butter
2 c finely ground butter-cookie or shortbread-cookie crumbs
5 oz. white chocolate, shaved
1 3/4 c. sugar
4 (8 oz) packages cream cheese, at room temperature
Pinch of salt
4 eggs, at room temperature
2 c. sour cream
1 t. vanilla extract

Melt butter over low heat; combine with cookie crumbs, 1 oz white chocolate, and 1/4 c. sugar until well blended. Press the mixture on the sides and bottom of an ungreased 10-inch springform pan.

1) Preheat the oven to 350 degrees. Combine the cream cheese and 1 1/4 c. sugar and beat for 2 minutes at medium speed until soft. Add salt; blend thoroughly. With mixer on low speed, add eggs one at a time, mixing only until incorporated into batter. Fold in 3 ounces of the shaved white chocolate.

2) Pour into the prepared crust and bake for about 50 minutes. Turn off the oven. Leave the cake in the oven, with the door ajar, for about 45 minutes, or until the filling is set (not runny) in the middle.

3) For the topping, combine sour cream, 1/4 c. sugar, and vanilla extract and spread this mixture over the top of the cake. Place the cake back in a 350 degree oven for another 10 minutes. Remove from the oven and refrigerate immediately for at least several hours or overnight.

4) When cool, remove the sides from the springform pan and decorate with remaining white-chocolate shavings and fresh berries, if desired.


POPPY SEED CAKE  (This recipe came from my husband's Oma Zech and is frequently served at family dinners. It's my husband's favorite cake.)

3/4 c. poppy seeds
1 t. vanilla
1 c. milk
3/4 c. butter
1 1/2 c. sugar
2 c. flour
2 t. baking powder
1/2 t. salt
3 egg yolks (unbeaten)
3 egg whites (beaten stiff)

1) Soak overnight 3/4 c. poppy seeds, 1 t. vanilla in 1 c. milk.

2) Cream 3/4 c. butter. Gradually add 1 1/2 c. sugar (cream after each addition).

3) Sift together 2 c. regular flour, 2 t. baking powder, 1/2 t. salt. Blend in alternately flour and poppy seed mixture to creamed mixture. Add 3 egg yolks, unbeaten. Fold in egg whites, beaten stiff.

4) Grease and flour two 8" layer cake pans or one 13" x 9" pan. Pour batter in pan and bake at 350 degrees about 30 minutes.

For 13" X 9" cake pan, dusting with confectionery sugar is very good (make a pattern by placing a cutout doily on top). Light butter frosting or cream cheese frosting is also good.


ELEGANT CHICKEN SALAD WITH GRAPES (I had this for the first time at a bridal shower at Bethel Baptist Church.  I wonder how many times they had to multiply the recipe. When I found it in my mother-in-law's church cookbook, she had written the notation "very good" in the column. That was back in 1974! It's still "very good".)

2 c. coarsely diced cooked chicken
1 1/2 to 2 T. lemon juice
1/2 t. salt
1 c. sliced celery
1 c. seedless white grapes
2 hard-cooked eggs, chilled and chopped
1/2 c. mayonnaise
1/4 c. halved or slivered blanched almonds, toasted
Salt to taste.

Sprinkle chicken with lemon juice and salt; chill several hours. Add celery, grapes, chopped eggs, mayonnaise, and almonds; toss lightly. Season salad with salt to taste. Serve in lettuce-lined bowl. Serves 4 to 5.

Daisy trim: Quarter 2 hard-cooked eggs lengthwise. Remove yolks; sieve. Arrange whites for petals; center with yolks.


JANINE'S BEAN DIP (A winner. Served many times at our twice annual music recitals)

2 lb. can of refried beans mixed with 8 oz sour cream and some chopped green onions

1 lb. ground chuck, fried, drained & mixed with more chopped green onions (or sprinkled on top)

1 c. chunky salsa (1 bottle taco bell)

1-2 c. shredded cheddar cheese

sliced black olives or chopped green pepper

Layer in baking dish in above order. Bake at 350 degrees for 30 minutes. Serve with nacho chips (Tostidos are my favorite).


DEVILED EGGS (An old standby the everyone likes.)

8 hard-boiled eggs
6 T. mayonnaise
2 t. Dijon mustard
Freshly ground pepper
2 T. fresh parsley (or other fresh herbs)

Shell the eggs and slice them in half lengthwise.  Remove the yolks and mash them with mayonnaise, mustard, salt and pepper to taste until smoothly blended.  Spoon in (or pipe) equal amounts into the hollow of each egg white.  Sprinkle with fresh herbs or top with caviar, capers, olives, watercress or other. Serves 8.


FRUIT AND DIP (Can't get much more simple than this one. Sweet and yummy.)

8 oz pkg cream cheese
1 c. marshmallow cream

Beat together until smooth; refrigerate; serve with assorted fruit to dip.


BUTTERMILK BISCUITS (As with pie crust, over mixing is what causes a tough biscuit.)

2 c. flour
3 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 c. butter
3/4 to 1 c. buttermilk

Heat oven to 450 degrees.  In large bowl, combine dry ingredients.  Using fork or pastry blender, cut butter into flour until consistency of coarse meal. Add buttermilk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky, Roll or pat out 1/2 inch thick; cut with 2-inch floured cutter.  place on ungreased cookie sheet. Bake at 450 degrees for 8 to 12 minutes or until light golden brown. Serve hot.  Makes 16 biscuits, 62 calories each.

Notes:  Keep buttermilk and butter cold. I take a large knife  and dice1 stick of cold butter before adding to the flour mixture. DO NOT OVER MIX. (Makes 16 biscuits, 62 calories each.)


BLUEBERRY MUFFINS (Your basic delicious blueberry muffins - yum.)

1/2 c. sugar
1/3 c. shortening
1 egg
1/2 c. milk
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 c. blueberries
Grated lemon zest
Granulated sugar

Combine sugar and shortening. In separate bowl, beat egg and add milk. sift dry ingredients together and add alternately with milk and egg mixture to sugar mixture. Fold in blueberries. Pour into greased muffin tins and sprinkle grated lemon zest and sugar on top of each muffin. Bake at 375 degrees for 25 to 30 minutes. Yield: 12 muffins.


SAM'S CHOCOLATE BREAD (My niece Samantha gave me this bread when she was trying to thwart my dieting efforts. It worked. One can not diet with this bread around.)

1 box yellow cake mix
1 box (1g) chocolate instant pudding
1/2 c. vegetable oil
4 eggs
1 c. sour cream
1 t. vanilla
1 c. chocolate chips

Preheat oven to 350 degrees, grease two large bread pans or 4 mini bread pans. Mix everything together except the chips. Stir in chips. Bake 40 minutes or 30 minutes for mini loaves. Note: Do not overbake.  Remove from oven, let cool 5 minutes then remove from pans. Allow to cool, then freeze. Tastes best right out of the freezer.


NO-SLICE WHITE BREAD (This is the first white bread I learned how to make. I think I was a teenager and it was so pretty in the picture. It's still a pretty, soft, white bread that always turns out nice.)

5 1/2 c. flour
1 envelope dry yeast
3 T. sugar
2 t. salt
1 1/2 c. water
1/2 c. milk
3 T. vegetable oil
1/4 c. butter

1) Mix 2 c. flour, yeast, sugar and salt in large bowl.

2) Heat water, milk and oil until very warm, add to flour. Beat with electric mixer at medium speed 2 minutes.

3) Blend in 3/4 c. more flour at low speed, then beat at high speed for 3 minutes. Stir in remaining flour to make a soft dough.

4) Knead until smooth and elastic (about 10 minutes) adding flour if needed.

5) Place in greased bowl, turn to coat, cover with towel and let rise in a warm place, 1 1/2 hours, or until doubled in bulk.

6) Punch down, invert bowl over dough, allow to rest 10 minutes.

7) Divide dough in half and knead each half several times. Roll out each half to a 16x8-inch rectangle. Roll up firmly from short side, jelly-roll fashion. Cut roll into 12 slices. Brush each slice with melted butter or margarine; stack slices to reshape as loaf in a greased 8 1/2 x 4 1/2 x 2 1/2 - inch loaf pan. (Turn loaf pan on a short side and rest against back of counter for ease of stacking slices in pan.)

8) Let rise again in a warm place, away from draft, 1 hour, or until double in bulk.

9) Bake in hot oven (400 degrees) 30 minutes, or until golden and loaves give a hollow sound when tapped. Remove from the pans to wire racks and then cool completely.


CRAN-RASPBERRY SHERBET PUNCH (I've used this recipe a lot, with and without the sherbet. It makes a pretty pink punch and the sherbet foams up nicely on the top.)

2 quarts Cranberry juice cocktail, chilled
1  - 6oz can frozen pink lemonade concentrate, thawed
1 quart Vernors, chilled
Raspberry sherbet

Mix together first three ingredients and float scoops of Raspberry Sherbet on top. Makes 25 - 1/2 c. servings.


TACOS (This isn't much of a "recipe", but tacos are something our family has often, and everyone really likes, and there are some little "tricks", so I thought I'd include our system here. Frying the tortillas yourself is what makes these tacos so much better than Taco Bell tacos, and it's really easy and fast. Have fun!)

2 lbs ground chuck
2 pkgs LAWRY'S (important) taco seasoning mix
Water (according to mix)
1 large package (24?) corn tortillas (It is important to get the freshest ones possible.)
Vegetable oil for frying tortillas
Shredded cheddar cheese
Diced fresh tomatoes
Shredded iceberg lettuce
Sour cream
Hot sauce or "Taco" sauce (comes in hot, medium, or mild by Taco Bell)

Directions: Brown ground chuck, drain, add seasonings and water according to package and simmer until water is absorbed. Meanwhile dice tomatoes and shred lettuce and arrange all toppings in separate bowls for passing. Prepare a platter with several layers of paper towel to absorb oil from tortillas and set near where you will be frying. Heat about 1 inch of oil in small straight-sided heavy bottomed frying pan (just a little larger then a tortilla - 6" ?) to very hot, but not smoking. Using tongs, dip the edge of one tortilla in the oil to check for hotness, If it sizzles well, the oil is hot enough. Using tongs throughout, lay one tortilla in hot oil and let it sizzle for 2 or 3 seconds. Fold tortilla loosely in half and hold it in that position for a few more seconds until tortilla starts to stiffen on the side in the oil. Turn tortilla over and fry the other side for a few more seconds until it holds its shape. The whole operation should take less than 30 seconds. Remove to paper towels to drain and repeat one at a time with remaining tortillas. The trick is to keep your oil very hot, but not smoking, and not to overcook the tortillas, as it will make them tough. Fresh tortillas turn out noticeably better than not so fresh ones, and there is a difference in brands, so try a few and find the one that works best for you. Some will bubble up and be light and crispy and other will remain flat but be heavier and chewier. Once all the tortillas are fried, serve immediately in a "build your own" fashion.


BANANA SCONES: (They are pretty and sweet and simple to make. Best served right out of the oven.)

Topping - Mix together and set aside:
2 t. sugar
1/2 t. ground cinnamon

Scones - Mix together all ingredients except butter, then cut in butter:
2 1/2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground allspice
1/2 t. salt
3 T. butter

Moist ingredients - Combine in separate bowl:
1 large banana
2 T. milk
2 eggs

Add moist ingredients to dry, stir, turn out and knead 10 or 12 times until smooth. Place on greased cookie sheet and pat into 7 1/2" round 3/4" thick. Sprinkle with topping. Cut into 8 wedges and separate slightly. Bake at 400 degrees, 15 to 20 minutes.



1 T. Olive oil
2 large onions, chopped (2 c. chopped)
1 T. bottled or fresh minced garlic
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1 T. plus 1 t. dried Italian seasoning
1 T. Worcestershire sauce
1 t. sugar

Heat the oil on medium heat in a 4 1/2 quart Dutch oven or soup pot. Meanwhile, peel and coarsely chop the onion adding it to the pot as you chop. Add the garlic. Let the onion mixture cook while opening the tomato cans, until the onions just start to soften, about 3 minutes.

Add the crushed tomatoes and tomato paste to the pot and stir well to combine. Add the Italian seasoning, Worcestershire sauce and sugar and stir well to incorporate.

Cover the pot and simmer for 10 minutes, lifting the lid to stir from time to time. (If the mixture reaches more than a slow boil, reduce the heat.) Remove the pot from the heat. Makes 8 1/2 c. sauce. Use what you need and freeze the rest. 49 calories per 1/2 cup serving.

Serve over pasta with saut�ed mushrooms, red and green bell pepper, etc. Add cooked cubed chicken, etc. Anything goes.


CHICKEN BREASTS BAKED IN CREAM(One of my personal favorites.)

4 T. butter
2 to 3 lbs Chicken breasts
2 T. butter
2 t. flour
1/2 c. finely chopped onion
1 t. salt
1/4 t. pepper
1 c. evaporated milk or light cream
1 c. chicken broth
4 t. Worcestershire sauce

Heat oven to 350 degrees. In oven, melt 4 T. butter in glass baking dish. Place chicken in dish, turn to coat with butter and arrange skin side up. Bake uncovered 1 hour.

Melt 2 T. butter in small saucepan. Stir in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly and onion is tender. Remove from heat; stir in cream, water, broth and Worcestershire sauce. Heat to boiling stirring constantly. Boil and stir 1 minute. 

Remove chicken from oven; drain off fat. Pour sauce on chicken; cover and bake 15 minutes. Serves 4-6

Note: Double sauce if using as a gravy

Another note: The last time I made this I doubled everything. I used boneless, skinless chicken breasts. I cut them in 1" thick strips, dredged them in flour and browned them lightly in butter, then placed them in a glass casserole dish. Then I chopped an onion finely and sauted it in the leftover butter, adding more as needed. I added flour to the butter/onions to make a roux and then added a cup of chicken broth, then about 2 cups heavy cream to make a gravy. (Temper the cream so it doesn't curdle.) I added salt and pepper, then poured the sauce over the chicken piece. I covered the casserole dish with foil and baked it in the oven at 350 degrees for about 20 to 30 minutes until the sauce was bubbly and the chicken pieces were cooked through. This was VERY good (probably very fattening too, but, oh well). I served it over noodles but you could serve it with potatoes or rice.



1 lb. ground beef - browned, crumbled
1 can (15oz) kidney beans - drained
1 can (16oz) vegetarian beans
1 can (15oz) butter or pinto beans - drained
1/2 c. brown sugar
7 oz. ketchup
1 1/2 t. dry mustard
1 t. onion powder
salt & pepper to taste

Mix all of the above, bake at 300 degree for 1 hour.



1 T. oil
4 celery stalks, sliced diagonally 1/2 inch thick
1 green pepper, cut into strips
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
Dash pepper
1 1/2 c. cubed, cooked chicken
9-oz pkg. frozen corn, thawed
6 radishes thinly sliced
1/4 c. dairy sour cream

In wok or large skillet, heat oil over high heat.  Add celery and green pepper; stir-fry 3 minutes. Stir in seasonings.  Add chicken, corn and radishes; stir-fry until thoroughly heated.  Serve topped with sour cream and sprinkled lightly with paprika. 4 (1 1/4 cup) servings.


SOLE AU GRATIN (Hmmm, I've been looking for this recipe for ages and finally found it while typing up some others.  I've missed it.)

1 Pkg. (12 oz) frozen sole filets
1/2 t. salt
1/4 t. oregano leaves
1 1/2 t. dry bread crumbs
1 T. grated Parmesan cheese
1 T. butter, melted
1/2 c. chicken broth

Heat oven to 400 degrees.  Place frozen fish in ungreased glass baking dish, 9x9x2 in. Sprinkle with salt and oregano. Mix bread crumbs, cheese and butter; spread on fish.  Pour broth into baking dish.  Bake uncovered until fish flakes easily with a fork, about 30 minutes.  About 100 cal per piece.


CHICKEN DIVAN (This looks so pretty!)

4 - 10 oz. pkgs frozen chopped broccoli (or fresh)
2 - 10 3/4 oz can condensed cream of chicken soup
2 T. lemon juice
2 t. Worcestershire sauce
pinch of ground nutmeg
1 c. grated Parmesan cheese
4 c. sliced cooked chicken
1 c. whipping cream
1 c. mayonnaise

Cook (or microwave) broccoli until tender, drain well.  Arrange in large glass casserole dish. Blend next 4 ingredients; pour 1/2 over broccoli.  Sprinkle with 1/3 of cheese.  Top with chicken and remaining soup mixture.  sprinkle with 1/3 of cheese. Bake, uncovered, at 350 degrees until heated through, about 20 minutes.  Whip cream until soft peaks form; fold in mayonnaise.  Spread over chicken.  Top with remaining cheese and paprika.  Broil 4 inches from heat until golden, 2 minutes.  Serves 8


HUNGARIAN GOULASH(Being Hungarian, I thought I needed to learn how to make a good Hungarian Goulash. Here a recipe I really like. (And it's easy too.)

3 lbs. boneless beef chuck, cut into 1-inch cubes
1/4 c. flour
1/4 c. oil
3 c. sliced onions (or 1-2 T. onion powder)
1 T. paprika
1 t. salt
1/3 t. pepper
10 1/2 oz. can condensed beef broth
8 oz. uncooked extra wide egg noodles
2 T. butter
1 T. poppy seeds
1 c. sour cream

Toss beef with flour, brown in 1/4 c. oil.  Add onion, paprika, salt, pepper and beef broth.  Bake at 350 degrees in roasting pan, covered, for 1 1/2 to 2 hours or until meat is tender.

Shortly before serving, cook noodles, drain, rinse with hot water, then toss with butter and poppy seeds.

Add sour cream to meat.  Bake 5 more minutes or until thoroughly heated.  Serve goulash over cooked noodles.  Makes 8 servings.  490 calories per serving (1/12 of recipe).


SIRLOIN STIR-FRY (Just my little favorite combination of stir-fry stuff.)

1 lb. Sirloin Steak (cut into thin strips)
2 c. sliced fresh mushrooms
1 pkg. fresh  bean sprouts (about 1 - 2 c.)
1 -2 c. pea pods, sliced into 1/3" diagonal strips
Olive oil
Garlic powder
Onion powder

Sauce - mix and set aside:
1 c. chicken broth
2 T. cornstarch
4 T. soy sauce
dash of pepper

Stir fry mushrooms in about 2 T. oil, sprinkling with about 1/8 t. onion powder and 1/8 t. garlic powder. Remove and set aside.

Repeat with pea pods then bean sprouts, adding more garlic, onion powder and oil as needed. Do not over cook. They should be quite crisp but tender.

Stir fry Sirloin strips as above until medium rare; Add sauce, mushrooms, pea pods and bean sprouts. Remove from heat and serve immediately when all is heated through and sauce bubbles (about 1 or 2 minutes). Serve over hot rice, add toasted slivered almonds if desired.


HERB BROILED CHICKEN (From Pillsbury's "Say Yes to Less")

2 Whole chicken breasts, skinned, halved, pierced with a fork
3 T. lemon juice
2 T. oil
1/2 t. crushed rosemary leaves
1/4 t. thyme leaves
1/3 t. garlic powder
Dash of pepper
Dash of paprika

Arrange chicken bone side up, on broiler pan. In small bowl, combine remaining ingredients; brush over chicken.  Broil about 4 inches from heat for 8 minutes, brushing frequently with sauce.  Turn chicken; continue broiling brushing frequently with sauce for 6 to 8 minutes or until chicken is tender.  Garnish as desired.



1 (8oz) pkg. cream cheese3/4 c. milk
1/2 c. grated Parmesan cheese
Dash of ground nutmeg
Dash of pepper

Microwave cream cheese, milk and parmesan cheese in 1-quart measure. Microwave on medium (50%) 6 to 8 minutes or until sauce is smooth, stirring every 2 minutes. Stir in seasonings. Toss with hot cooked pasta. 1 1/2 cups. Note: Of course you can add any variety of saut�ed veggies, cooked chicken, etc.


THANKSGIVING TURKEY AND STUFFING (Nothing fancy here, just the plain old Thanksgiving dinner that my mother always made and that I make and that all my kids love.)

Roasting Guidelines for Turkeys:
Size:                    Unstuffed:                    Stuffed:
10-18 lbs.            3 to 3 1/2 hrs.                3 3/4 to 4 1/2 hrs.
13-22 lbs.            3 1/2 to 4 hrs.                4 1/2 to 5 hrs.
22-24 lbs.            4 to 4 1/2 hrs.                5 to 5 1/2 hrs.
24-39 lbs.            4 1/2 to 5 hrs.                5 1/2 to 6 1/4 hrs.

Rinse turkey inside and out, sprinkle with coarse salt and place breast side up in roasting pan. Bake at 325 degrees, basting periodically with drippings or butter. Cover any part (usually the legs and wings) loosely with foil if it gets too brown too soon. A meat thermometer inserted deep in the thigh meat (not touching the bone) should register 180 degrees when turkey is done (160 degree in center of stuffing). Let stand 15 minutes before carving.

170 calories per 4 oz. serving.

Pan drippings
Turkey or chicken broth (enough to make 4 cups with skimmed drippings added)
1/2 c. flour
Salt and pepper

Pour drippings from roasting pan into tall narrow container or large glass measuring cup. Skim off fat and set aside. Add broth to remaining drippings to make 4 cups. 

Return 1/4 c. reserved fat to roasting pan. Add 1/4c. flour to fat and cooked over med lo heat stirring constantly until smooth and bubbly, 1 or 2 minutes. Gradually blend in drippings, wisking constantly. Cook and wisk until gravy comes to a boil and thickens over medium heat.  Continue cooking 3 to 5 minutes. Season with salt and pepper. Makes 4 cups.  (If you have abundant drippings, mix equal parts reserved fat and flour, add to gravy as it cooks then add more broth as desired, cooking between additions, adjust seasonings. Discard excess reserved fat.)

Bread Stuffing: 
2  (12oz) bags Koepplinger's or Pepperidge Farms Seasoned Crouton Stuffing Mix
1 t. thyme
2 t. salt
1 1/2 t. rubbed sage
1 t. poultry seasoning
1 t. dried parsley
6 c. chopped celery
2 c. chopped onion
3 c. butter
Water or chicken broth  (about one 10 1/2 oz. can)

Cook celery and onion in butter until tender (do not cook if you want your stuffing a bit more crunchy). Stir into croutons (add seasonings at this time); add broth until croutons are moistened, but not soggy.  Lightly spoon into turkey. Place remaining stuffing (if any) in casserole dish, cover and bake at 325 degrees for about 30 min.  This is enough for a 25 pound turkey, so you may want to half it for a smaller bird.  Note: I use 1/2 recipe for casserole only.

Our usual Thanksgiving menu: Turkey and stuffing, mashed potatoes and gravy, corn with butter, home made bread, jellied cranberry sauce, Pumpkin pie,  jello, tossed salad, apple juice, mandarin oranges, sweet jerkins.



about 2 cups finely chopped cooked chicken (I use leftover from when I make chicken soup - all but breast meat from a fryer)
1 large stalk celery, chopped fine
2 hard boiled eggs, chopped fine
1 small Granny Smith or other apple, chopped fine
about 3/4 c. Mayonnaise.
about 1/2 t. salt
dash of pepper

Mix all together, adjust salt and pepper, refrigerate until well chilled. Use as a sandwich spread. Add chopped nuts and cooked wild rice for side salad.



3-3 1/2 c. flour
1/4 c. sugar
1 t. salt
1 pkg active dry yeast
1/2 c. water
1/2 c. milk
1/4 c. butter
1 egg
1/2 c. raisins

In large bowl, combine 1 c. flour, sugar, salt, and yeast; blend well. In small saucepan, heat water, milk, and butter until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 c. flour until dough pulls cleanly away from sides of bowl. Add raisins. On floured surface, knead in 1/2 to 1 c. flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes. Punch down dough to remove all air bubbles. Let rest 15 minutes. Punch down again and divide into 15 pieces. Shape each piece into a ball, making sure raisins are covered. Place 2" apart on greased cookie sheet. Cover; let rise in warm place (80 to 85 degrees) until doubled in size, 40 to 50 minutes. Brush balls with mixture of 1 egg yolk and 2 T. water. Bake at 375 degrees for 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheets; cool if desired, form a cross on each bun with powdered sugar frosting.


CHALLAH (I'm told that the serving of this golden egg bread, traditionally marks the beginning of the Sabbath.)

1 1/2 c. milk
1/4 c. sugar
3 t. salt
1/3 c. butter
2 envelopes yeast
1/2 c. warm water (105-115 degrees)
3 eggs
7 1/2 cups sifted all-purpose flour
1 T. water
2 t. poppy seeds

Combine milk, sugar, salt and butter in a small saucepan. Heat slowly until butter melts; cool to lukewarm.

Beat eggs in a small bowl. Reserve 2 T. for glazing the braids when they have risen, just before baking.

Sprinkle yeast into warm water in a large bowl. Stir until the yeast dissolves; then stir in the milk mixture and the eggs.

Beat in 4 c. flour until smooth. Beat in enough remaining flour to make a soft dough.

Turn out onto a lightly floured pastry board; knead until smooth and elastic, about 5 minutes, using only as much flour as needed to keep dough from sticking. The sticky-soft dough will absorb flour as you knead it, and will become a velvety-soft dough.

Place in a greased large bowl; turn to coat all over with shortening; cover with a clean towel. let rise in a warm place, away from draft, 1 1/2 hours, or until doubled in bulk.

Punch dough down; let rise 30 minutes, or until almost double. Punch dough down again; turn out onto board; knead a few times; divide into 6 even pieces. Roll each into a rope about 15 inches long.

Place 3 ropes on a greased cookie sheet; plait into a braid; fasten securely at both ends. Repeat with remaining 3 ropes of dough. Let rise again in a warm place, away from draft, 1 hour, or until double in bulk. Combine the 2 T. of egg and the 1 T. water; brush over bread; sprinkle with poppy seeds. 

Bake in moderate oven (350 degrees) for 30 minutes, or until braids are golden, and give a hollow sound when tapped. Remove from cookie sheets to wire racks; cool completely.


PIZZA AT HOME (The main crust recipe is pretty much an ordinary, basic, pizza crust recipe - nothing gourmet - but I've tried others and had problems. This one is very good and turns out reliably well every time. I vary the toppings, and sometimes I use my bread maker for the kneading, but sometimes I do it by hand. The last time I made it, I mixed a little pesto (recipe included) into the sauce, and brushed the edge of the crust with olive oil and sprinkled it with basil. Be adventurous! I've also included a whole wheat crust recipe and I'll be adding other variations as I try them.  Ooops, almost forgot, the key to a wonderful homemade pizza is a pizza stone. That's how to get a crispy crust. (Available at Williams Sonoma.) I leave my stone in the oven on the lowest rack virtually all the time. I'm so glad I have it. You also need a pizza peel to get the pizza on and off the stone, or use a flat cookie sheet with no edges. Remember to use cornmeal GENEROUSLY.)

BASIC PIZZA CRUST: (makes one large pizza)

1 c. warm water
1 envelope of dry yeast
2 T. olive oil
1 t. sugar
3/4 t. salt
3 c. flour

Stir yeast into warm water and wait until it bubbles, add olive oil. Meanwhile stir together dry ingredients. Stir wet ingredients into dry ingredients, knead, then let rise until doubled. Roll out onto a cornmeal sprinkled pizza peel, add sauce (see below), cheese, and toppings and transfer to generously cornmeal sprinkled pizza stone; bake in 475 degree oven for about 10 minutes. (Note: preheat oven to 500 degrees for 1/2 hour, then turn it down to 475 before baking.) 

PIZZA SAUCE: (enough for one large pizza)

1 - 8 oz. can tomato sauce
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. Salt
1/2 t. oregano
1/2 t. basil

Combine all ingredients.


Top pizza with sauce, 1 c. grated mozzarella or other cheeses, add thinly sliced all beef salami.


1 cup firmly packed fresh basil leaves
1 to 2 cloves garlic
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup walnuts (or almonds)

2 medium-ripe tomatoes
1 cup shredded mozzarella, cheddar, or Monterey Jack cheese
Freshly ground black pepper

First, make the pesto. Wash and pat dry the basil. Remove the stems. Put the oil and garlic in a food processor, and blend until the garlic is finely minced. Add the basil leaves and the nuts. Pulse the food processor until the basil and nuts are finely minced, but haven't become a paste. (If you don't have a food processor, just dice the garlic and basil as finely as possible.)

Slice the tomatoes. Spread tomato sauce (see above) on each pizza. Spread half of the pesto on each pizza, top with half the cheese, and arrange the tomato slices on top. Sprinkle with black pepper. Bake pizza as directed in the basic crust recipe. (Enough for 2 pizzas).

WHOLE WHEAT PIZZA DOUGH: (enough for one pizza)

1 1/2 t. yeast
1 c. warm water
pinch sugar
2 T. olive oil
1 t. salt
1 1/4 c. white flour
2 c. stone ground whole wheat flour

Proof yeast in warm water.  Stir into dry ingredients, knead and let rise until doubled. Roll out or shape into pizza round.


6 1/2 T. olive oil, plus more for bowl
1 c. warm water ( about 110 degrees)
1 package (about 1 T.) dry yeast
1/4 t. sugar
3 c. all-purpose flour
1 t. salt

1.) Heat oven to 500 degrees.  Place oven rack in lowest position. Have ready a medium oiled bowl.  Place warm water in bowl of an electric mixer fitted with dough hook.  Add yeast and sugar, and proof until foamy, about 5 minutes.  Add 1 1/2 T. olive oil, flour, and salt.  Mix on medium speed, 6 to 7 minutes, adding more flour if needed, until dough is smooth but not tacky.  Turn out dough onto a clean surface, and knead into a ball.

2.) Place dough in oiled bowl.  Cover with plastic wrap, and place in a warm spot until doubled, about 40 minutes.  Punch down the dough.  Fold the dough back onto itself, and turn over.  Re-cover with plastic wrap, and let rise until doubled in size, about 30 minutes.

3.) Turn out dough onto a clean surface.  Knead into a ball and cut in half. On a lightly floured surface, flatten dough into disks, cover loosely with plastic wrap, and let rest 5 minutes.  Generously sprinkle cornmeal over the pizza pan, and set aside.

4.) Stretch or roll one disk of dough, and transfer to prepared pan.  Evenly spread sauce and toppings onto the dough to within 1/4 inch of edge. Bake until the crust is golden brown and crisp, about 20 minutes.

PIZZA DOUGH  (or Bread) with herbs

Makes 2 medium pizza crusts or 2 loaves of bread.

3 3/4 c. all-purpose flour
1 pkg. active dry yeast
1/4 t. basil
1/4 t. oregano
1 1/4 c. milk
1/4 c. butter
3 T. sugar
1/2 t. salt
1 egg

In a medium saucepan, heat and stir milk; margarine, butter, or shortening; sugar; and salt just until warm and butter almost melts. In a large mixing bowl, combine 1 1/2 cups of the flour, the yeast, and the herbs.

Add liquid mixture to flour mixture.  Add egg.  Knead until smooth. Let rise once if time allows.

Dough can be kept covered in the refrigerator for up to three days.  You can also wrap it in plastic wrap and place it in freezer bags and keep it in the freezer for up to three months.  Thaw overnight in the refrigerator or let dough stand about 2 1/2hrs. to thaw. Whole wheat version:  substitute 1 cup whole wheat flour for 1 cup of the stirred-in all-purpose flour.

Cheese version:  Stir in 1 cup shredded cheese with the stirred-in flour.

If you want a stuffed crust pizza, you can place string cheese end to end
around the edge of the pan on top of the dough and then seal the dough over it.



2 lbs. ground chuck
1 c. rolled oats
1/2 c. milk
1 T. onion powder
2 t. salt
1 t. Worcestershire sauce
1 t. basil
2 eggs

2 - 10 1/2 oz cans beef broth
1 t. paprika
1/2 c. flour
1 t. salt or more to taste
1/8 t. pepper
1 t. Worcestershire sauce
1 c. sour cream

Combine meatball ingredients, mix well and shape into 2" balls, Place on cookie sheets and bake about 30 minutes at 375 degrees. Meanwhile combine all sauce ingredients except sour cream. Thicken over medium heat on stove stirring constantly. Add sour cream and pour over cooked meatballs in large casserole dish. Return to oven while preparing noodles. Serve over hot buttered noodles.

Noodles: Boil 16 oz dry noodles in water until done. Drain; mix with 1/4 c. butter and 2 T. poppy seeds.

Variation: For a quick alternate sauce, use 2 or 3 cans Cream of Mushroom Soup; salt and pepper to taste. 


LASAGNA (Here's the simple version our whole family likes.)

1 (32 oz. or 48 oz.) jar Prego spaghetti sauce
1 small pkg. Lasagna (8oz.)
1 lb. lean ground beef (round or chuck)
3 c. shredded mozzarella cheese
1 (12 oz.) carton cottage cheese
1/2 c. parmesan cheese

In large pot, brown beef, drain off fat and return beef to pot. Stir in sauce and simmer 15 minutes. Meanwhile cook pasta according to pkg directions. Pour off hot water then cover cooked pasta with cold water to stop cooking, make handling easier, and keep pasta from sticking. Spread 1 c. sauce in bottom of 13x9x2 pan. Alternate layers of pasta, sauce, cottage cheese, mozzarella, and parmesan in that order - repeat 3 times. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Let stand 15 minutes before cutting. (Note: when I make two, I use one 48 oz. jar of Prego and one 32 oz. jar of Prego, and double everything else. That makes the sauce just right.  I always make two and freeze one - before baking - if I don't think I'll need it.) 



1 clove garlic, halved
12 medium-size round red potatoes, peeled and cut into 1/8-inch slices
4 T. butter, melted
1 t. salt
1/4 t. pepper
1 c. shredded Gruyere cheese
2 c. milk

Rub a large baking dish with cut sides of garlic halves; discard garlic; coat dish lightly with butter.

Arrange half of potatoes in dish; drizzle with half of melted butter. Sprinkle with half of salt and half of pepper; top with half of cheese. Repeat procedure.

Bring milk to a boil over low heat in a saucepan; pour over potato mixture. Bake, uncovered, at 425 degrees for 40 minutes. Yield: 7 (1 cup) servings. 265 calories per serving.



1 or 2 large handfuls of fresh green beans
1/4 c. slivered almonds
1 c. sliced mushrooms
butter or olive oil for saut�ing
garlic powder
onion powder

Cook green beans in boiling water until crisp tender. Don't over cook. Shock in ice water to stop cooking, drain and set aside. 

Brown slivered almonds in butter, set aside.

Stir fry sliced mushrooms in a little olive oil or butter, sprinkling with garlic powder and onion powder. When mushrooms are browned, add in green beans and nuts and heat through. Salt if desired. Serve immediately.



1/4 c. butter
1/4 c. chopped onion
2 T. flour
1 t. salt
1/8 t. pepper
1/4 t. Dijon mustard
1 c. sour cream
2 (9-oz) pkg. Green Beans, cooked and drained
2 oz. (1/2 c.) shredded Swiss cheese

1/4 c. dry bread crumbs
1 T. butter, melted

Heat oven to 350 degrees. In medium saucepan, melt 1/4 c. butter; saut� onion in butter until tender.  Blend in flour, salt, pepper and mustard; cook until thickened, stirring constantly.  Remove from heat.  Stir in sour cream, cheese and beans; mix well. Pour into ungreased 1 1/2 quart casserole.  In small bowl, combine topping ingredients; sprinkle evenly over beans.  Bake at 350 degrees for 20 to 25 minutes or until crumbs are light golden brown. Makes 6 servings.


POTATOES ANNA (Simple, great, takes about a half hour.)

Peel and slices potatoes thin and even. Melt 1 T. butter in cast iron skillet on stove top. Dip potato slices in melted butter and layer in skillet. Sprinkle each layer with coarse salt and pepper. Brown bottom layer on stove top over Medium to Med-lo heat. Finish baking (broil) in oven if needed (should only take a few minutes). Invert skillet onto plate. Serve immediately or potatoes will turn gray.



Preheat oven to 325 degrees.

Place whole garlic in aluminum foil and add a T. or so of olive oil and thyme or rosemary.

Bake about 35 minutes or until very soft and aromatic.

Don't over bake garlic. When it begins to smell good, it is done.

Peel garlic, chop finely and mash together with potatoes, milk and butter to taste.

About 6 cloves of garlic per 3 large potatoes.



2 T. butter
2 T. olive oil
1 1/2 lb. potatoes, cut up and patted dry
2  red onions, chopped in pieces
8 garlic cloves (unpeeled)
2 T. fresh chopped rosemary

Pour butter and oil into baking pan. Mix potatoes, onions, garlic and
rosemary, spread in pan in a single layer.  Bake at 450 degrees for 25
minutes. (Shake occasionally to brown on all sides, but not so often that
they don't brown.)  Add salt and pepper to taste when done.



3 3/4 c. bread flour
1 pkg. active dry yeast
1/4 t. basil
1/4 t. oregano
1 1/4 c. milk
1/4 c. butter
3 T. sugar
1/2 t. salt
1 egg

Heat milk, butter, and a teaspoon of the sugar until just warm and butter melts. Cool to warm and add yeast.

In a large mixing bowl, combine 1 1/2 cups of the flour, remaining sugar, salt and herbs.

Add liquid mixture to flour mixture.  Add egg.  Stir together, then knead until smooth and elastic.

Let rise in a warm place until doubled, punch down, shape into loaf and place in greased loaf pan. Let rise again until doubled. Bake at 350 until done, about 30 minutes. Makes one loaf.


FAST ONION FLAT BREAD (Learned these from Mary Jeffery, great!)

    1 1/2 c. warm water (may need extra water)
    1 pkg. dry yeast
    2 t. sugar (honey, or other sweetener to feed yeast)
    1-2 T. sour cream (or yogurt)
    1/2 t. salt (salt "inhibits" yeast, too much salt will kill the yeast)
    3-4 c. flour
Other seasonings - optional (I use both)
        Thinly sliced green onion (scallions), about 1/2 cup or as desired
        Finely chopped fresh Cilantro, about 1/4 cup or as desired

Activate yeast by adding it to warm water with sugar to feed it.  Add sour cream, salt, and some of the flour. (Add onions and Cilantro at this time if desired)  Knead up dough adding more flour as needed. Dough should not be sticky. (If it is too sticky add flour, too crumbly add water.) Dough should be elastic but won't be real smooth. Some whole wheat or cake flour can be used but too much will make a heavy bread.  Let rise in a warm place about 45 min. to 1 hour, until doubled in bulk.  Divide dough into fist size pieces (approximately 14).  Knead briefly into balls (Don't knead too much or you won't be able to roll out the balls) .  Roll out into flat rounds about 1/4 inch thick or less.  Oil griddle - use only a little oil - and bring it all the way up to temp (about 300�)  before baking the bread.  Place bread rounds on griddle as you would a pancake.  Let cook until bubbly on top, (5-10 min.) light brown on the bottom.  Flip.  Cook until light brown and feels light and airy.  Remove from heat.  Butter top.  If you mix this dough up first, you can let it rise while preparing the rest of your meal. The skillet baking doesn't take long and you'll have a nice homemade bread round to serve with dinner. Very good tasting. I was surprised that the onion flavor was so mild.



1) Scald (180 degrees) 1 quart whole milk plus 1/3 c. dry milk. 
2) Cool milk to 110 degrees. 
3) Add 1/4 - 1/3c plain yogurt; stir well; Pour into yogurt maker cups. 
4) Heat in yogurt maker or keep at 110 to 120 degrees, until set (about 6 hours)

Instead of whole milk plus 1/3 c. dry milk, you can use 1 quart milk made from dry milk plus 2/3 cup dry milk powder. This seems to work very well and you don't need to scald it, just mix the powder with 110 degree water. Use about 1/3 c. plain yogurt as starter.

Good amounts: 2 c. dry milk plus 3 3/4 c. water at 110 degrees

Add fruit, nuts, honey, sugar, etc. to individual servings as desired (my kids like 1 T. honey and 1/4 t. vanilla per serving) Makes 5 servings.


PERFECT CORN ON THE COB (About the only vegetable my kids really like is corn. I often serve frozen corn, thawed, heated, and topped with butter, but some times, when it's in season, we treat ourselves to corn on the cob. Of course I always forget exactly how to make it turn out perfect, so I finally wrote it down and here it is.)

Boil plenty of water in a large kettle.  Add shucked ears of corn, don't crowd them, use two pots if needed. Corn should be covered with water and still able to be stirred up a bit.

Return to boiling and cook 8 minutes stirring a couple of times. Drain and serve hot with holders or rinse with cold water to cool off a little. Serve with butter and salt as desired.



1 bag frozen broccoli, 1-2 lbs, cooked and drained
1/2 c. mayonnaise
1 medium onion, chopped
1 can cream of mushroom soup
2 eggs, well beaten
Salt and pepper
1 c. shredded cheddar cheese
1/4 c. butter, melted
1/2 pkg Pepperidge Farms croutons

Mix all together except cheese, butter and croutons; place in 9x13" pan. Top with cheese. Mix butter and croutons. Place on top of cheese. Bake at 350 degrees for 45 minutes.



1/2 onion, chopped
1 stalk celery, chopped 
4 T. butter 
2 (14oz) cans Pink Salmon 
1c dry bread crumbs 
4 eggs 
1 T. lemon juice 
2 T. chopped parsley 
1/4 t. Paprika 
1/2 t. salt 

Directions: Sautee celery and onions in butter until tender, set aside. Drain Salmon, reserving liquid for sauce. Mash Salmon bones, etc. with fork; add to saut�ed celery and onions. Stir in remaining ingredients. Pat into buttered 7"x11" glass baking dish. Bake at 350 degrees for 40 minutes or until firm. 

Meanwhile make sauce: 

4 T. butter 
4 T. flour 
Reserved liquid from Salmon (about 2/3 c.) 
Milk (about 1 2/3 cups) 
1/2 t. salt 
Dash of paprika 

Add milk to reserved Salmon liquid to make 2 1/4 cups; set aside. Melt butter, stir in flour, cook over medium heat until bubbly and smooth about 1 minute. Stir in milk mixture, salt and paprika; stir and cook over medium heat until thickened. Serve over individual pieces of Salmon Loaf. 

This recipe can also be made up as patties and browned in butter. I think it would be even better that way.


WET POLENTA serves 10-18 people

Bring to a boil:

10 cups chicken stock 
1 t. sea salt (or kosher)
1 t. powdered chicken soup base

While stock is simmering, slowly add polenta (3 cups corn meal) in a steady stream, while whipping. Cook for about 30-35 minutes.

Stir into above: 

1/2 pound butter
3 cups parmesan
3 cups chicken stock
2 cups marjoram, rough chopped
1 cup gruyere, grated
2 garlic cloves, chopped
1/4 c white balsamic vinegar

Adjust seasonings (salt, pepper, perhaps a little tabasco) and serve.


SALMON EN CROUTE (This can also be made with chicken or a number of other things)

Bechamel (milk sauce):

3 T. butter
1/2 c. flour
2 c. milk
1 small onion, chopped
2 whole cloves
1 bay leaf

In medium sauce pan melt butter over medium to low heat; stir in flour. Cook 5-6 minutes; do not allow to color. Remove from heat. In medium pan heat milk, onion, cloves and bay leaf over medium heat. When milk comes to a boil, strain out vegetables and herbs. Slowly add milk to butter-flour mixture, stirring constantly. Reduce to low; simmer 30 minutes. Strain; season to taste with salt and pepper.


1 chopped onion
1 c. sliced mushrooms
1/4 c. butter
1/2 c. Bechamel
A few chopped spinach leaves
1 T. tarragon (or dill) chopped fine
Zest of one lemon
3/4 to1 c. bread crumbs
1 T. horseradish

Sweat onion and mushrooms in butter, stir in remaining ingredients, set aside.


Follow pkg directions for white rice. Use some chicken broth instead of water, and place 1 sprig tarragon, 1 crushed garlic clove, and 3 pieces lemon peel on top of rice as it begins cooking. Remove pieces when rice is done.

DIRECTIONS for salmon:

1 pkg puff pastry
1 filet of salmon (skin removed)
1 egg, beaten

On lightly floured board roll out puff pastry to twice the width of Salmon and 2 inches longer. Pastry should be about 1/8 thick. Spread half of stuffing down center of pastry; place salmon over pastry folding tail end under. Spread remaining stuffing over salmon. Fold pastry over salmon; pinch seams to seal well. Place seam side down on baking sheet. Brush with beaten egg; prick pastry with fork. Bake at 400 degrees for 20 minutes until golden brown.

NOTE: Try this dish with chicken. Pound boneless chicken breasts to even thickness and use instead of salmon. Use basil instead of Tarragon, and try adding parmesan cheese to the Bechamel.


ROASTED CHICKEN WITH MASCARPONE CHEESE  (This is a wonderful recipe taught to us by Mary Jeffrey. It is from the Lark Restaurant and Chef Marcus Haight.)

Cheese Filling:

1 1/4 c. mascarpone cheese
1/4 c. white balsamic vinegar
1/2 c. rosemary, chopped fine
2 t. sea salt (or Kosher)
1/2 t. black pepper

Mix together in a bowl. Reserve for later.


4 fryer chickens (we used 3)

Trying to save as much skin as possible, cut each chicken into 2 breast/wing pieces and 2 thigh/leg pieces (save backs for another time when you want to make chicken broth).  Remove chicken off the breastbone in one piece. Bone out the leg and thigh bone, leaving them connected together. Place a tablespoon of cheese filling between the skin of the breast and the breast meat, and inside the deboned leg.

4 T. olive oil

Heat four 12" saut� pans (I used my cast iron skillets) very hot.  Add the oil and place the seasoned chicken half skin side down in the pan.  Saute until golden brown and flip over the chicken. (If the pan doesn't fit in your oven, remove chicken to baking sheets at this time - skin side should be up for baking.) Place in a 425 degree convection oven for 20 minutes. (A non-convection oven should be 50 degrees higher.) Remove chicken from the pan and drain the fat from the pan, leaving only the browned drippings.

4 lemons

Squeeze one lemon into each pan used for frying.  Reduce the juice by one half. (Cook it down allowing the excess moisture to evaporate.)

1 c. marscapone cheese
1 1/2 T. rosemary, finely chopped

Add to above and whip with wire wisk until smooth. Simmer for 3-4 minutes keeping temperature low. Adjust the seasoning and add the chicken to the pan.  Coat chicken with the sauce and serve.


MARINATED CUCUMBERS (Sort of like bread and butter pickles)

1 c. sliced sweet onions (Spanish)
1 c. green peppers, cut
1 red bell pepper, cut (optional, for color)
4 c. sugar
2 c. vinegar
1 c. water
4 T. canning salt (Kosher salt)
4 T. celery seed
1 T. mustard seed
7 medium cucumbers, scored with a fork, sliced

Mix marinade and heat to boiling to dissolve sugar. Pour over cucumbers and refrigerate 24 hours or overnight. Will keep refrigerated up to 4 weeks.



1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. butter
3 T. flour
1/4 t. salt
1/4 t. pepper 
1 1/2 c. chicken broth
1 1/2 c. milk
2 c. chopped fresh broccoli flowerets
2 t. lemon juice
1/4 t. garlic powder

Saut� onion and celery in butter until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Stir in broccoli, lemon juice, and garlic powder. Heat gently, stirring frequently; do not boil. Makes 4 (1-cup) servings. 220 calories each. 


BEST CHILI SO FAR (I'm always searching for a great chili recipe that isn't too exotic as far as ingredients and flavors. This one is the best I've found so far and I've tweeked it a little more to my liking. The first time I made it even the baby (16 months old) liked it. I added fewer beans, because I thought the kids would pick them out anyway, but to my surprise, some of the kids complained, so I listed the full amount below. I like my beans soft and mushy, so I added them at the beginning, but if you like them more firm, wait until the last 15 minutes before adding them. Enjoy. This recipe freezes well too.)

2 lbs. ground beef chuck
4 T. olive oil
2 large onions, diced
1 chili pepper, diced, with seeds removed (or 1/2 can chopped green chilies)
5 cloves fresh garlic, peeled and diced
3 (14.5 ounce) cans chopped tomatoes, with juice
1 1/2 t. coarse salt
1 t. coarse ground black pepper
1 1/2 T. ground cumin
1/2 T. chili powder
2 T. paprika
2 T. oregano
2 T. mesa (corn) flour
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

1. Brown ground chuck, drain and set aside.

2. Saut� onion, chili pepper and garlic over medium heat in oil until soft. Add browned beef and all other ingredients.

3. Mix well, cover and simmer for 1 hour. Remove cinnamon sticks before serving.

Makes 10 servings. About 150c per 1/2 cup.


FRENCH TOAST, THE WAY MOM LIKES IT (Now I know that everyone has their special favorite way they like French toast, so this here is my favorite way. It's not fancy, but I like it. It's the way my mother used to make it so maybe that's part of the attraction. Sprinkle it with cinnamon to make it even better.)

Wisk together 3 c. whole milk with 6 eggs.

Dip slices of ordinary white bread QUICKLY (so the bread doesn't get wet inside) in mixture and brown in small amount of olive oil over medium high heat. Serve with tons of butter and syrup.

Enough for about 28 slices.


OPA'S LAMB STEW (Before Opa passed away last year, he made this recipe a few times and we all loved it. We made it this year for our Resurrection Day meal with family, and plan to make it a tradition every year from now on. We served it with bread, squash, salad, buttered corn, and homemade applesauce - which we left in the frig and forgot to serve!)

3 lbs. boneless lamb, cut in 1" cubes
4 T. olive oil
6 cups water
3 cloves garlic, peeled and chopped
4 t. salt
1/2 t. coarse ground black pepper
8 med. carrots, cut in 2" lengths
12 tiny onions or 3 regular onions cubed
6 small potatoes, peeled and cubed (or cubed red skins)
1 t. dried basil, crushed
1 10oz pkg. frozen peas (or fresh cut green beans)
4 T. fresh snipped parsley

Coat meat with flour. In large saucepan, brown meat in small amount of hot oil. Add 6 cups water, garlic, 4 t. salt and 1/2 t. pepper. Cover, simmer 1 hour or until meat is tender. Scoop meat out with a slotted spoon, cover and set aside. Add carrots, onions, potatoes and basil to broth and cook uncovered 20 minutes or until veggies are done. Add meat back in and heat until meat is back up to temp. Stir in peas/beans and parsley. Cook 5 minutes (or less). Season with salt and pepper to taste. Serves 12.


TINA'S ALL-PURPOSE BREAD (Tina is an internet friend and a mom of seven children, and I thought her bread recipe was something all us moms of many could really relate to. I tried her recipe just after I got it, but then had so many distractions I ended up ruining it before I even baked it! Bwhahahaha! ) 

Dear friends:

Here is my all purpose bread recipe:

1. Put four cups of warm ( like bath--NOT HOT) water in a large glass bowl.
2. Add one cup of honey and three tsp; of yeast.
3. Put a load of laundry in. Wipe the 3 year old's face. Get the children started on duties. Microwave your cup of tea. Drink two sips and go find out why they are not working yet. Separate them into different rooms. Reassign work.
4. By now the yeast mixture is nice and frothy. Add two cups of white
bread flour. Stir. Listen. Go check on the baby. Feed the baby. Change the baby. Put her in the high chair to watch.
5. Go back to the bread. By now it is nice and frothy again. Add one stick of melted butter and two cups of oats. Stir. Go check to make sure they are on task.
6. Add enough whole wheat flour to make the dough nice ( add two cups at a time). When it seems dry enough to turn out on a flour board--do it. Knead and add flour until it no longer sticks to your hands.
7. Put it back into the bowl and put the bowl in the oven.
8. Let it rise. Punch down and let rise again. Put in greased pans and let
rise again, until double.
9. Bake at 300-350� for 50 min

ENJOY! Tina with seven sweet eternal blessings


SHEPHERD'S PIE  (Okay, I hate this stuff, at least I used to. Everyone else seems to love it though, so I put together a recipe that is very easy and, I must admit, tastes good. Not anything I'd prefer over a big juicy steak and a Ceasar salad, but.....it does the job.)

2 1/2 to 3 lbs ground beef
2 cans condensed cream of mushroom soup
5 1/3 c water
1 1/3 c milk
1/2 c butter
2 t. salt
5 1/3 c Potato Buds (or other dried instant potato flakes)
1/2 c grated cheddar cheese.

Brown beef, drain; stir in condensed soup and spread in the bottom of a large
casserole dish; set aside.  Measure water, milk, butter, and salt into large
pot and bring just to a boil. Remove from heat and stir in Potato Buds.
Spread mashed potatoes over meat mixture in casserole dish and sprinkle with
cheese. Bake at 350 degrees until it bubbles around the edges and the cheese is
melted on top. About 20 minutes.


SPECIAL KEY LIME PIE  (We are all convinced that the Longhorn Steakhouse restaurant serves the world's best Key Lime Pie, so of course we set out to duplicate it at home. We began with internet searches for Key Lime Pie recipes and quickly learned that there is only one basic recipe : 3 egg yolks, 1 can sweetened condensed milk, and 1/2 cup key lime juice; beat together, pour in crust and bake until firm. Almost as quickly, we learned that this basic recipe does not hold a candle to Longhorn's recipe. Too sweet, too strong, too heavy.  We then began to look at variations of the basic recipe, testing and tweaking them hoping to get close to Longhorn's.  The following recipe is our best effort so far and we think it is quite close. It's definitely very good and very easy! We're still working on a good crust recipe, but for now just use your own favorite, or an all ready prepared store-bought crust.)

8 oz. cream cheese (softened)
1 1/4 cup (14 oz. can) sweetened condensed milk
1 cup undiluted evaporated milk
1/2 cup Key Lime juice
9 inch prepared Graham Cracker crust

(Real Key Lime juice is hard to find, so if it is not available, you can substitute with 1 T. lemon juice plus lime juice to make 1/2 cup total juice)

In a small mixer bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and evaporated milk. Continue beating until smooth. With mixer on medium speed, add Key Lime juice and beat for 1 minute. Pour into pie crust. Freeze for at about 2 hours or until firm. Let stand at room temperature for 10 to 15 minutes before slicing and serving. (Top with whipped cream if desired.)


AUNT LYNN'S LEMON BARS (My friend Lynn gave me this recipe ages ago and it is still one of my favorites. She now tells me that she has a better one, but I don't believe it. That would be impossible.)

1 c. butter, softened
1/2 c. powdered sugar
pinch of salt
2 c. flour

Mix together with a fork. Pat mixture down in an ungreased 9x13 pan. (To keep crust ingredients from sticking to your fingers, lay a sheet of plastic wrap over the crumbs and press them down through the wrap, then remove wrap.)  Bake 15-20 minutes at 350 degrees. (Don't let it get very brown.) While this is baking, make lemon filling.

4 eggs
1 3/4 c. sugar
3 T. flour
1/8 t. salt
1/2 t. baking powder
1/3 c. lemon juice

Mix these ingredients together well. (No need to use mixer, a wire whisk works fine.) Pour over hot crust and bake again for about 25 minutes. Cool completely, then cut. 

NOTE: Be sure you pour filling on crust as soon as you take it out of the oven, then put it right back in the oven. Otherwise it won't stick together.


MOM'S HONEY WHEAT OAT BREAD (Not sure how I came up with this recipe - I think I started with my basic French bread recipe and just kept adding. Anyway, it is easy to make successfully and everyone who has tried it likes it very much, so I recommend it.)

1 egg (room temperature)
1 1/4 c warm water (not hot)
1 pkg yeast
1 c. whole wheat flour
2 c. white bread flour
1 c. dry oatmeal
1 1/2 t. kosher salt
1 T. Olive oil
scant 1/4 c honey

Take cold egg from refrigerator and warm it to room temperature by setting it in a cup or bowl of warm tap water. Set aside to warm.

Fill a large measuring cup with 1 1/4 cups of warm (not hot) tap water and stir in 1 package of yeast. Set aside for a few minutes until yeast blooms (bubbles up to the top and smells great), so you know the yeast is alive and well and growing. (If the water is too hot it will kill the yeast; if it is too cold it will not activate the yeast. I aim at lukewarm - a little warmer than room temperature.)

Meanwhile, mix dry ingredients ( flours, oatmeal, salt) together in a large bowl and set aside. (Note: I usually hold back about 1/2 cup of white flour to add while kneading. Depending on the humidity in your kitchen, you may need at little more or less flour.)

When yeast has bubbled, add oil and honey, and room temperature egg, and stir into flour mixture. Knead until fairly smooth and elastic (the oats will make it seem kind of lumpy, and the whole wheat flour requires more kneading than white, so expect it to take a bit longer than for white bread). Add your reserved white flour only as needed to keep your hands from sticking. If your dough is very stiff and hard to knead, you've added too much flour, next time use less. You are finished kneading when you can take a small lump of dough and spread it gently, to an almost paper thinness, between your fingers without it tearing. If you hold it up to the light, you should be able to see light through the thin part.

Return dough to bowl (I do my kneading right in the bowl) and cover with plastic wrap (to keep humidity in) and let rise in a warm place. Finding the right place for my dough to rise is always my biggest challenge. A sunny morning will usually provide some warm spot, but if none is to be had, I do this: Turn my oven on to 300 degrees F for about 5 minutes until it is warm inside. Then I turn off the over, and open the door all the way and set a rack on the open door and place my bowl there. By the time the oven has cooled completely, my dough has usually risen sufficiently. Sometimes I place the bowl inside the turned off oven toward the end of the rising time to keep it a little warmer as little longer.

When dough has doubled in bulk, punch down gently and shape into one long loaf and place on baking rack or cookie sheet. (I like to powder mine with flour and place it in a French bread rack. ) Slash the top of loaf lengthwise with a very sharp knife. (Slash should be through the surface - about 1/8 to 1/4 inch deep.)  Now place in cooled off oven to rise for about 15 minutes.

After loaf has begun to rise and the slash has begun to spread nicely, turn oven to 350 (do NOT remove loaf from oven while heating oven). Keep checking on bread and remove when it is very light golden brown and sounds hollow when tapped. Don't over bake. This should take about 30 to 45 minutes depending on how long it takes your oven to heat up. (Loaf will continue to rise as it bakes.) If you loaf is too hard when you are done, you probably baked it too long. If it is too moist inside, it probably was not baked long enough, or not allowed to rise enough. (I am adding all these hints to help those who are new to bread baking - the recipe itself is not a difficult one as far as bread recipes good so don't be discouraged by my long windedness.)

Makes one large loaf.  You can probably just throw all the ingredients into your bread machine and set it to "light" and it will turn out fine, but I like doing it by hand. Gives me that warm, happy, "from scratch" feeling.


ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)  (Another wonderful high calorie dinner! Yum.)

1 pkg Enchilada sauce mix (McCormick or Lawry's)
3-5 single chicken breasts, cooked and shredded
10 flour Tortillas
1/2 c. butter
1 15oz can tomato sauce
1 small can diced green chilies
1 c. cottage cheese
1 c. sour cream
1/2 t. salt and dash of pepper
3-5 c. shredded Cheddar Cheese

Mix enchilada sauce mix with 2 c. water, tomato sauce and green chiles. Heat
to low boil, then simmer until thickened, about 5 or 10 minutes. Mix sour
cream, cottage cheese,
salt and pepper; set aside.  Put thin
layer of sauce in bottom of 9x13 pan or large casserole dish. On middle of
each tortilla put sauce,
then chicken, sour cream mixture, and cheddar cheese, then roll up. Brush
melted butter over Tortillas, then pour leftover sauce and cheese over
enchiladas to cover.  Cover with foil and
bake at 375 degrees for 25-30 minutes. Serves 5. Good with cole slaw. This
really serves more than 5 since each Enchilada is very large. Few people
could eat 2 of them. This is plenty for our family of 12 (7 adults, 5 kids).


FISH AU GRATIN: This is an excellent recipe I've used for years. It came from the Betty Crocker "Dinner for Two" cookbook I got the first year we were married. I lost it for awhile and I was frantic!

1 pkg (12 oz) frozen Halibut steaks or Sole filets (I use Sole)
1/2 t. salt
1/4 t. oregano leaves
1 green onion, finely chopped (I omit this, dh doesn't like onions)
1 1/2 t. dry bread crumbs
1 T. grated Parmesan cheese
1 T. butter or margarine, melted (I use butter)
1/2 c. sauterne or chicken broth (I use broth)

Heat oven to 400 degrees F. Place frozen fish in ungreased glass baking dish, 9x9x2 inches. Sprinkle with salt and oregano. Mix onions, bread crumbs, cheese and butter; spread on fish. Pour broth into baking dish. Bake uncovered until fish flakes easily with fork, about 30 minutes. (Remove fish to platter and serve immediately). Serves 2. (Obviously I make more for 12!)


CLASSIC APPLE PIE (from Betty Crocker, for a 9-inch pie, I use Janice's pie
crust recipe and sometimes make a crumb topping instead of a top crust)

3/4 c. sugar
1/4 c. flour
1/2 t. nutmeg
1/2 t. cinnamon
Dash salt
6 c. thinly sliced pared tart apples (winesap are wonderful)
2 T. butter
Pastry for 9" 2-Crust Pie (see Janice's pie crust recipe

Combine first 5 ingredients, stir into apples.  Mix well, pour into unbaked
pie crust. Cover with top crust, seal and flute. Cut several decorative
slits in top of crust. Bake at 425 degrees, 40 to 50 minutes. Cover edge of
crust with aluminum foil to prevent excessive browning - remove for last 15

When juice begins to bubble through slits in top crust, pie is done.  Apples
should be tender but not mushy.

Pie may be frozen before or after baking.

JANICE'S CRUMB TOPPING (in case you want to make Dutch Apple pie)

3/4 c. brown sugar, packed
1/4 c. white sugar
3/4 c. flour
1/4 t. salt
6 T. butter, softened

Mix all together until crumbly.

For 2 - 9" or 8" pies.


BLACK BEAN SOUP   (very good, easy)

2 cans (15 1/2 oz. each) Hanover Black Beans, undrained, mashed or pureed
1-2 T. olive oil
1/3 c. chopped onion or 1 t. onion powder
1 clove garlic minced or 1/2 t. garlic powder
1/2 t. dried cilantro (optional)
1 can (10 1/2oz) chicken broth
1/2 t. salt
dash of pepper

Sautee onion and garlic in oil together with 1 can Black Beans. Add chicken
broth, salt and pepper, and second can of black beans. Bring to boil and
simmer uncovered 30 minutes stirring occasionally.


OATMEAL RAISIN COOKIES  (This is our favorite.  Don't tell anyone, but I like it better than Chocolate Chip Cookies!)

1 1/4 c. butter
3/4 c. firmly packed brown sugar
1/2 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. salt
1 t. cinnamon
1/4 t. nutmeg
3 c. rolled oats
2 c. raisins 

Beat butter and sugars together until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats and raisins. Drop by rounded teaspoonful onto ungreased cookie sheets. Bake at 375 degrees for 8 to 9 minutes for chewy cookies or 10 to 11 minutes minutes for a crisp cookie.


CHICKEN PAPRIKASK  (This is based on the Cooks Illustrated book: "Cover and Bake". It's something new for our family, but everyone loved it so much that I'm adding it to our regular rotation.)

8 bone-in, skin-on chicken thighs, sprinkled with salt and pepper 
1 t. olive oil 
1 large onion, halved and sliced thin 
1 large red bell pepper, seeded, cut in thin strips 
1 large green bell pepper, seeded, cut in thin strips 
3 1/2 T. sweet paprika 
1/4 t. dried marjoram 
1 T. flour 
1/2 c. dry white wine 
1 (14.5-ounce) can diced tomatoes, drained 
1 t. salt 
1/2 c. sour cream 
2 T. chopped fresh parsley leaves (optional) 
Tabasco to taste (too hot for me!) 

1. Preheat oven to 300 F. Over medium high heat, in dutch oven, brown chicken thighs on both sides in oil, a few pieces at a time. Remove pieces to a plate and set aside. 
2. Discard all but 1 T. of oil, add onions to remaining oil in dutch oven, and cook until softened - about 5 minutes. 
3. Add red and green pepper, cook until onions are brown and pepper softened - about 3 minutes. 
4. Stir in paprika, marjoram, and flour; cook for 1 minute. 
5. Add wine, scrapping all browned bits off bottom of dutch oven. Add tomatoes and salt. Turn off heat. 
6. Remove skin from thighs and discard; add thighs back into sauce, cover and bake in oven for about 1 1/4 hours until thighs are tender. 
7. Remove from oven, remove thighs to a casserole dish; Wisk sour cream into sauce a pour over thighs, sprinkle with parsley and serve over hot cooked rice. 

Rice: make about 8-10 cups of cooked rice. I have used either white or brown rice.


KAREN'S CORN CASSEROLE  (Yum, and very easy)

1 can corn, drained
1 can creamed corn
1 box Jiffy Corn Muffin Mix
1 c. sour cream
2 eggs, beaten
1/2 c. melted butter
1 c. grated Swiss cheese

Mix all ingredients together except cheese; pour into buttered casserole dish (9x13). Bake at 350 degrees for 35 minutes. Remove from oven and add the 1 c. of Swiss cheese on top. Return to oven and bake again about 10 minutes or until cheese is melted well.


BEEF BARLEY SOUP by Mom   (There used to be a small luncheon restaurant near us called the Purple Pickle, then later the Wooden Nickel. It had the best homemade beef barley soup ever. People used to call in and order it by the gallon to take home. Well, they closed and I've tried many beef barley soup recipes since then, but none have come close to their soup - until this one. I put this one together myself based on my beef stew recipe. This recipe makes a large pot of hearty soup. I serve it with bread and butter for a meal.  You can add less barley and veggies for a thinner soup if you'd like.)

4 pounds beef chuck cut in 1 inch cubes
6 tablespoons olive oil (or as needed)
5-6 14-oz cans beef broth
2 teaspoon dried rosemary
2 teaspoon thyme
2 teaspoon dried parsley
2 bay leaf
1 teaspoon ground black pepper

2 1/2 cups water
1 cup uncooked pearl barley

3 carrots, diced
5 stalks celery, diced
1 large onion, diced
2 teaspoons cornstarch (about)
2 teaspoons cold water (about)
Salt to taste


1) In a large pot or dutch oven, a portion at a time, cook beef in oil over medium heat until brown. Add all portions back into pot and then add broth. Stir in rosemary, thyme, parsley, bay leaves and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. 

2) Heat water to boil, stir in barley; simmer for 45 minutes or until done. (Check throughout to be sure water does not all simmer away before barley is cooked. Add more water if needed.)

3) Continue simmering beef and broth while water is heating and as barley is cooking. When barley is done, stir barley, carrots, celery, and onion into the pot. Simmer another 15 minutes or until veggies are done. 

4) Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Simmer for a few more minutes until thickened slightly. (Add more or less cornstarch and water as desire to achieve desire thickness, cooking for a few minutes between additions.) Add salt to taste and serve with rolls and butter.


MISC: E's White Chicken Chili
8 cups 1/2-inch cubes cooked chicken or turkey (about 6 single chicken breasts)
1/4 c butter
2 large onions, chopped (2 cups)
2 garlic cloves, minced
2 - 14oz. cans chicken broth
4 T chopped fresh cilantro
2 T dried basil leaves
4 t. ground red chilies or Chili powder  (or try some chopped green chilis plus some cumin instead)
1/2 t ground cloves (or 6 whole cloves)
4 cans (15 to 16oz) Great Northern Beans or Navy Beans (or a mix of both), UNDRAINED
1  (14 oz) can diced tomatoes
2 T. cornstarch MIXED WITH 1/2c cold water
(sour cream, nacho chips, grated cheese to top chili with)
Simmer chicken in water until just cooked through. Chop into cubes and set aside.
While chicken is simmering, cook chopped onions in butter over medium heat in large pot until soft and done, add garlic and cook for another few minutes.
Add all the rest of the ingredients (except chicken and toppings) to large pot with onion/garlic/butter, bring to a boil, reduce heat and simmer, covered, for 1 hour.
Add cooked, chopped chicken, heat through and serve with sour cream, nachos chips, and grated cheese.
Note: Instead of adding the diced tomatoes, fresh chopped tomatoes can be served with the chili as a topping. 


PASTA:  Deena's Dish


Source: Rachel Rennolds

Yields: 4 servings


8 oz. Bowtie noodles

1 T. Olive oil

1 pkg. Boneless chicken tenders, cut to bite-size pieces

Seasonings to taste (Italian seasoning, garlic powder or minced fresh garlic, salt, pepper)

3 T. Butter

1 c. (1/2 pint) Light cream

1 c. (1/2 pint) Heavy whipping cream

� c. Asiago cheese, finely shredded

� c. Romano cheese, finely shredded

� c. Sundried tomatoes, chopped coarsely


Boil water, add salt, and cook noodles.


While noodles cook, heat olive oil in frying pan and cook chicken in seasonings. 


In another pot, melt butter, add cream and bring to light boil.  Let boil for about two minutes, then turn heat down and add cheeses slowly, stirring constantly.  When melted smooth, add chicken and sundried tomatoes.


Drain noodles, put back in large pot, add cream sauce and stir.  Serve immediately.


DESSERTS: Chocolate Honey Oreo Tart

2 1/4 cups of crushed Oreo cookie crumbs, finely ground (1/2 pkg of Oreos)
2 1/2 ounces of melted butter (5 Tablespoons)

Combine cookie crumbs with melted butter in a bowl .  Pour the mixture into
a 9 inch ceramic pie pan or a buttered, 9 inch spring-form pan.  Press into
the bottom and up the sides evenly. Smooth the surface
with the back of a spoon.  Refrigerate the chocolate pie crust for at least
an hour. (The sides of this pie do
not have to be very high.)


12oz. semisweet chocolate chips (2 cups)
3/4 c. heavy cream
1/4 c. honey
Whipped cream for topping if desired

Place chocolate chips in a 4 cup glass measuring cup and microwave for about
1 1/2 minutes to 2 minutes to melt them somewhat. No need to entirely melt
them.  Place cream and honey in a small sauce pan over low heat until honey
is dissolved. Raise heat to medium and bring mixture to almost boiling,
stirring constantly. Remove from heat and pour cream mixture over partially
melted chip. Stir until smooth. If needed, micro-wave for about 30 seconds.
Stir until smooth; pour into cold pie crust. Refrigerate for at least 5
hours or overnight.

 Remove tart from spring-form pan, slice in thin wedges, top with dollop of
real whipped cream
 and serve.

Note: I've always needed to microwave the chips longer to melt them and
sometimes microwave them again after adding the cream and honey, to get it
smooth.  Double batches are even harder to get smooth.

SOUP: Black and White Soup
Makes 8 servings
This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.
2 tablespoons (1/4 stick) butter
1 large onion, chopped
2 garlic cloves, minced
1/4 cup all purpose flour
1 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whole milk
1 cup whipping cream
8 ounces sharp white cheddar cheese, grated (about 2 cups)

Melt butter in heavy large pot over medium heat. Add onion and garlic. Saut� vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Puree in food processor or blender if needed.  Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.
1 can (15 1/2 oz) Black Beans, undrained, mashed with a fork
1 can (15 1/2 oz) Black Beans, undrained, not mashed
1-2 T olive oil
1 chopped onion
3 cloves garlic minced (or 1/2 t. garlic powder)
1 diced carrot
1 c. chicken broth (or one 10 1/2 oz can)
1/4 c fresh chopped cilantro (or 1/2 t. dried cilantro)
1 1/2 t. ground cumin
1/2 t. ground thyme
1/2 t. salt
dash of pepper
Sautee onion, garlic and carrot in oil together with 1 can Black Beans (mashed). Add chicken broth, cilantro, cumin, thyme, salt and pepper, and second can of black beans (not mashed). Bring to boil, then reduce heat and simmer uncovered 30 minutes stirring occasionally.   ( Puree all, in batches, for the Black and White soup.)

To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with purchased tomatillo salsa and sour cream.


(c) Copyright 2007 L. Elizabeth Krueger.  All rights reserved.
Scripture quotations taken from the NASB.