Opa's Rock Cakes

These are the traditional Swiss Christmas cookies, from Tante Lulu's recipe and converted to American measures.

2 sticks + 2 1/2 Tbsp. butter
1 C. sugar
2 eggs
4 oz. raisins (both dark and golden)
4 oz. Korinthen (dried currants)
Candied fruit, to taste and by eye

3 1/2 C. flour
2 tsp. baking powder
Dash salt

In the Kitchen Aid, whip the butter creamy. Add the other ingredients, with the flour/baking powder mix added last. The dough should be very stiff.

Use a teaspoon to make little piles, looking jagged like broken rock. Place on a buttered baking sheet and bake at 350-400 degrees. The heat should be high enough to quickly bake the outside in order to preserve the shape of the cookies without letting the dough flow into flat cookies. Dust with powdered sugar while still slightly warm.

Nanny's Cranberry Salad

1 package raspberry jello
1 cup water
1 can whole cranberry sauce
1 chopped apple
chopped nuts
chopped celery

Dissolve the jello in the water. Add other ingredients, stir, and pour into square glass pan. Chill until set.

Sausage Dip

I can't believe this recipe hasn't already been posted!  My sister called me, having lost her copy of this old recipe from my friend Ken's family, acquired many years ago as an alternative to the sometimes-just-too-darn-artificially-cheesey Rotel and Velveeta Dip.  Kim has been known to replace half the cream cheese with Velveeta, skipping the mayo.

1 package Jimmy Dean, browned with onion and drained
2 blocks cream cheese
2 cans Rotel tomatoes
2-3 Tbsp. mayonnaise
1 tsp. garlic salt
salt and pepper to taste

Heat together above ingredients.  Garnish with fresh tomatoes and green onions, if desired.

Serve with crackers or tortilla chips.

Janet's Broccoli Grape Salad

This recipe is from my friend Janet.  I always double it when I make it for my family, and triple or quadruple it when I take it somewhere.  There's never any left.

1 bunch broccoli, cut up (peeled stalks, too!)
1 bunch green onion, chopped with a few tops
     (You can use a little white onion chopped very fine.)
3-4 C. seedless red grapes, halved
     (You can use Craisins or leave these out entirely.)
3 Tbsp. cooked, chopped bacon (opt.)
1/4 C. toasted sliced almonds
      (350 degrees for 3 minutes)

Dressing:
1 C. mayonnaise (not Miracle Whip!)
1/3 C. sugar
1 Tbsp. vinegar
      (apple cider, white wine, or rice vinegar are nice)

Put dressing and almonds on salad just before serving.

This has become a holiday favorite around here, usually as a side with the Popeye's chicken and biscuits that my in-laws bring on their way into town before any holiday gathering.  

Dot's Vermont Maple Cookies

As served by Dot at our ladies' Bible study...

1/2 C. shortening (can substitute butter or lard)
1 1/2 C. brown sugar
2 eggs
1 C. sour cream
1 Tbsp. maple flavoring
2 3/4 C. flour
1/2 tsp. baking soda
1 tsp. salt
1 C. nuts

Mix shortening, sugar, and eggs thoroughly.  Stir in sour cream and maple flavoring.  Add flour, baking soda, salt, and nuts.

Bake 374 degrees for 10 minutes.  Top with maple frosting.

Maple Frosting

1/2 C. melted butter
2 C. powdered sugar
2 tsp. maple flavoring
Add 2-4 Tbsp. hot water

Dot's Upside-Down Berry French Toast

We had this at a brunch at my friend Dot's house.  She had modified it significantly, and I've modified it further.  Here's the recipe as originally written.

5 eggs
3/4 C. milk
1/4 tsp. baking powder
1 Tbsp. vanilla
1 loaf French bread, sliced into thick slices
frozen berries
sliced bananas
1 C. sugar (I only use about 1/3-1/2 C.)
1 Tbsp. apple pie spice (opt.)
cinnamon sugar

Combine eggs, milk, baking powder, and vanilla.  Place bread in shallow dish and pour egg mixture over bread.  Cover and refrigerate overnight.

In the morning, preheat oven to 450 degrees.  Combine strawberries, bananas, sugar, and spice.  (Any fruit will do.  Dot used frozen mixed berries and less sugar.  I use a lot less sugar.)

Spoon fruit mixture in bottom of large, greased baking dish.  Place bread in a single layer over fruit.  Sprinkle with cinnamon sugar and bake 20-25 minutes.  Makes 8 servings.

NOTE: Dot spooned this out to serve it, but I like to dump it over and serve it like upside-down cake.  Yum!

Dot's Zesty Carrots

I have not actually eaten these yet, but several people have asked my friend Dot for this recipe, including many who don't normally like cooked carrots at all. I figured I'd post it here and give it a try.

(Note: we did make these, and they are yummy!)

Pour mixture of the following over lightly cooked carrots:

1/2 C. mayonnaise
1/4 C. water (use cooking water from carrots)
3 Tbsp. grated onion
3 Tbsp. horseradish
1/2 tsp. salt
1/4 tsp. pepper

Top with croutons or 1/4 C. bread crumbs and 1 Tbsp. butter.

Bake at 375 degrees for 20 minutes.

Alfredo Sauce

This recipe is from a knock-off Olive Garden recipe site.  It is delicious!

1 stick butter
2 Tbsp. cream cheese
1 pt. heavy cream
1/2-3/4 C. parmesan cheese
1 tsp. garlic powder

Melt butter.  Add cream cheese, soften.  Add cream.  Simmer 15-20 minutes on low.  Season with SPG (salt/pepper/garlic salt).

NOTE: I've made this without cream cheese in the past and it still works fine. I do add some nutmeg.


Patti's Alfredo Sauce

This is a version a friend who is a great cook gave me years ago.  I forgot I had it until a cousin just called asking for it.  I had given it to her about twenty years ago, and she's lost hers.  I assume it is good, because everything Patti makes is delicious!

2 Tbsp. butter
3/4 C. cream
1/2 C. parmesan cheese
freshly grated nutmeg
salt and freshly ground pepper

While pasta is cooking, melt butter in a large skillet.  Add cream and 1/4 C. cheese.  Simmer over very low heat 4-5 minutes until sauce starts to thicken.   Drain cooked pasta well (8 oz. dried or 12 oz. frehs) and add to skillet.  Lift and stir to combine all ingredients and coat the pasta.  Add remaining cheese, nutmeg, salt, and a generous grinding of black pepper.


Apparently I extrapolated to a large quantity at some point with the following measurements:
1 stick butter
3 C. cream
2 C. parmesan

Rita's Mom's "Homemade" Salsa

2 cans petite diced tomatoes
1 large jar Pace Picante sauce, medium or hot
1/2 - 1 onion, finely chopped
fresh cilantro to taste

Brinj with Shla (Iraqi Rice and Sauce)

This is the delicious rice and sauce that the lovely young Iraqi women staying with us (Nina and Havin) made for our dinner tonight.  We served it with oven-roasted vegetables (squash, eggplant, onion, and broccoli, drizzled with olive oil and salt and baked in the oven at 400 degrees), grilled chicken, and our best (failed) attempt at authentic naan (Indian flatbread).

I watched Nina as she prepared this, so this is the best "capture" of what I saw, for a repeat:

Brinj - (pronounced br-inje) -

Put a liberal amount of olive oil in a large saucepan (maybe 1/4 - 1/2 cup).  Add diced onion (maybe 1/4-1/2 of a whole onion) and broken pieces of spaghetti noodles (maybe 20-30 noodles, broken into 1-2 inch sections).  Stir and cook on medium heat until pasta is slightly browned.  Add water (Nina used 9 cups) and bring to a boil.  Add salt (no idea how much) and rice (5 cups).  Boil heavily for a little while (maybe 5 minutes or so), then turn down heat and cook on low until done (maybe 20 minutes).  Serve up onto a platter for lovely presentation when serving.  This made enough for 13.

Shla

In a Dutch oven, Nina placed a liberal amount of oil (again, maybe 1/4-1/2 cup or so).  Then she layered onion (one whole onion, cut into rings and half rings), zucchini (2 small ones, peeled and sliced into circles), tomatoes (six small ones, sliced into circles), and fresh parsley (maybe 10-12 leaves, minced coarsely).  She placed a little water, then covered it with a dusting of sea salt and cooked it down until it was soft.  She then added tomato paste (2-3 teaspoons or so) and more water and let it cook together a bit.  This sauce for the Brinj (rice dish) was delicious and everyone loved it.  We had plenty of rice, but we could have used more of the Shla to go with it.  I would make more next time if I were serving 13.  This amount would probably be a good amount for my family of 6 hearty eaters.

Quick Pocket Bread (Pitas)

This pita recipe will not give you a nice pocket, so if it is really crucial for the meal--as in, you need to stuff something into the pocket--you should make the regular recipe and let it rise the full time.

But if you are short on time and need a quick side bread quickly, this is a great option! We make these all the time as a side to chicken salad, tuna fish salad, egg salad, or the like. I always double it to make 12.

1 scant Tbsp. yeast
1/2 - 1 Tbsp. honey
1/2 C. warm water
1/2 tsp. salt
1-2 C. whole wheat flour

Dissolve yeast and honey in water and let stand until bubbly. Add salt and enough flour to make a sticky dough. Knead until smooth. Pinch off 6 equal portions of dough and roll them into balls. Pat between your palms to make flat circles. Place circles on greased cookie sheet and set oven to broil. Place sheet in middle of oven under heated broiler. (In a gas oven, place on lowest rack in broiler.) When first side is slightly browned, flip breads over and brown other side. They bake quickly, so watch carefully. Serve hot as you would ordinary pita.

This recipe is from the La Leche League cookbook Whole Foods for the Whole Family, one of my favorites.

Chicken Marinade for the Grill

This recipe was originally shared with me from my friend Darla as "Marinade to Die For."  I've modified it slightly from the original (as noted).  We find it works best with boneless skinless chicken thighs.

1 can lemon-lime soda (I use Mountain Dew)
1/3 C. steak sauce
1/2 stick butter* (The original recipe called for a whole stick, but I use only half, and it is plenty.)
4 Tbsp. red wine vinegar
garlic salt (I use SPG)
* In place of butter I’ve also used avocado oil with good results.

Marinate chicken for several hours.  (We like it best if marinated for 15-24 hours!) Grill until thoroughly done and slightly crisped around the edges.  (It makes a neat, crispy edge if you grill it this long.  It is only possible without drying the chicken out if you use boneless chicken thighs.)

I usually serve this with Baked Rice and marinated grilled veggies. Yum!

Uncle Steve's BBQ Sauce for Pork

2 C. cider vinegar
1 1/2 C. tomato sauce (15 oz. can)
1/2 C. brown sugar
1/3 C. sugar
1 1/2 Tbsp. Worcestershire sauce
1 Tbsp. onion salt
1 Tbsp. black pepper
1 1/2 Tbsp. minced onion
1 1/2 Tbsp. crushed red pepper
1/3 C. hot sauce (Tabasco, Frank's, etc.)

Combine ingredients in saucepan. Bring to a boil. Reduce heat and simmer 20-30 minutes, stirring occasionally.

Steve saves the old empty Frank's bottle, removes the label, and stores and serves the BBQ sauce in that same bottle!

Simple Syrup

This is Kaarin's recipe for a "liquid sugar" sweetener that is the consistency of syrup. She uses it anytime she needs to sweeten something cold and doesn't want to have to dissolve sugar in it.

Combine equal parts sugar and water. Bring to a boil, then simmer until thick, stirring occasionally.

Aunt Kaarin's Mojitos

...as purportedly served to Ernest Hemingway in Cuba...
(but not by her, of course! ;)

Fresh limes
Simple syrup
Fresh mint leaves
Rum
Club soda

Roll fresh limes on the counter to loosen the insides. Press and squeeze through lime press/juicer (or otherwise extract juice). Per glass:

2 Tbsp. fresh lime juice
1 Tbsp. simple syrup
4-6 fresh mint leaves, torn small

Muddle (or whir lightly with hand mixer) to get mint leaves in small pieces and mix everything together well.

Fill each glass with ice. Add 2 oz. white rum and stir. Top with 2 oz. club soda and do not stir. Serve immediately.

Grandma Pat's Pie Crust

3 C. flour
1 C. lard
1/2 C. water
dash salt

This makes enough for a very thick double-crust pie crust.

Aunt Kim's Macaroni Salad

My sister Kim made this during Beach Week this year, and it was a big hit with everyone. Nanny especially liked it--and she's very picky about pasta salads. Doubled, it fed 15 of us as a side dish with some left over.

1 8-oz. box macaroni
1 1/2 tsp. salt
1/8 tsp. pepper
2 medium carrots, grated
1 medium green pepper, chopped
1 C. chopped celery
1 small cucumber, seeded and chopped
3 hard-boiled eggs, cut in small pieces
1 bunch green onions, chopped
2 Tbsp. butter
1 Tbsp. flour
1/4 C. tarragon vinegar
1 egg, beaten
1 C. mayonnaise

Cook macaroni according to package directions. Drain and rinse in cold water. Combine macaroni and next 8 ingredients. Melt butter in pan. Blend in flour. Combine vinegar and egg. Cook, stirring constantly until thick. Cool. Blend in mayonnaise. Combine with macaroni mixture and chill. Serves 8-10.

How Nanny Cooks the Turkey

And here's one small example of the millions of ways my sweet husband makes me laugh and smile every single day...

I asked him one year, very early in our marriage, to find out from my mother how she cooks a turkey.  He called her and jotted it down for me in a loose notebook lying around.  This is what I found lying on the counter when I got ready to prepare the bird:

Aunt Kaarin's Moo Shu Pork

Yield: 20 moo shu "pancakes" (serves 10) - Not sure if this is accurate... will update after I make it.

1 2-lb. boneless pork loin roast, fat trimmed, quartered lengthwise
1 C. hoisin sauce
1 Tbsp. freshly grated ginger
6 cups shredded Napa cabbage
1 1/2 cups bagged shredded carrots (I used the Cuisinart.)
1/4 C. sliced scallions
3 Tbsp. rice-wine vinegar
1 1/2 Tbsp. sugar
20 flour tortillas, warmed

Put pork, 1/3 C. hoisin sauce, and the ginger in a large slow-cooker.  Turn pork to coat.

Cover and cook on low 6-9 hours or until pork is very tender.  Turn off cooker.  Remove pork to cutting board and pull meat into shreds using two forks.  Return pork to cooker.

Toss cabbage, carrots, scallions, vinegar, and sugar in a bowl to mix.

Spread each tortilla with about 1 1/2 tsp. remaining hoisin sauce.  Top with about 1/3 C. cabbage mixture and 1/4 C. shredded pork.

Serve with hoisin sauce and chopped scallions on the side (optional).

This is also good with a side salad topped with oriental dressing.

Leftovers Turned Mexican Lasagna

This meal was the result of a creative use of leftovers.  If you want to try to recreate something like it, here's a description of what I did.  My friend Kathy ate some at our homeschool co-op where I served it for lunch, and really wanted the recipe.  So, here it is...

The first meal was homemade pintos and cheese.  (Recipe here.)  This is a staple in our home, near weekly, because iivo loves it and it is very cheap.

Also, for Evie's birthday, she wanted these burritos I used to make a lot when we were home for lunches.  I would turn the leftover pintos from pintos and cheese into refried beans by coarsely mashing them in a pot on the stove over medium heat and melting in some mozzarella or monterey jack cheese.  The burritos she requested involve those homemade refried beans with sauteed zucchini and onions (seasoned with SPG) on homemade whole wheat tortillas.

Those were the preliminary meals which resulted in that Crock Pot leftover meal, which was as follows:

I sauteed some finely chopped onions and peppers in olive oil and SPG.  Then I took the extra leftover rice and cooked it, fried-rice style, with that veggie mix and a little, little bit of chicken broth.  I also remember throwing in some very finely chopped leftover Hebrew National hotdogs we had from a grill-out earlier in the week, too, and some frozen corn.

I then took those raw ingredients and layered them, lasagna style, in the Crock Pot as follows:

sprayed with Pam to prevent sticking
placed a flour tortilla (store-bought, as it is exactly the same circumference as my Crock Pot)
spread it with a combination of some of the leftover homemade refried beans blended with some salsa (just enough to make it more spreadable)
a layer of the rice blend
a layer of sour cream mixed with chopped green chiles
a layer of grated Mexican/cheddar cheese mix

I then repeated those layers two more times.

I then cooked it all morning on low--about 4 hours, I guess.

Double Chocolate Cookies

These were first made for us by my friend Janet, a culinary school graduate and now homeschool mom...

Combine the following wet ingredients:
1 C. butter, softened
1 C. brown sugar
3/4 C. sugar
1 tsp. vanilla
2 eggs

Combine the following dry ingredients:
2 1/4 C. flour
1/2 C. cocoa
1 tsp. baking soda
1/2 tsp. salt

Add combined dry ingredients to combined wet ingredients.  Stir in 2 C. chocolate chips.

Bake at 375 degrees for 8-10 minutes.

Cinnamon Roll Biscuits

Again from my friend Cheri.  This is her great alternative to cinnamon rolls when she's in a pinch...

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. soda
1/4 cup vegetable oil (or softened butter)
3/4 cup buttermilk

For filling:
8 Tbsp. butter, softened
3/4 cup brown sugar
1 tsp. cinnamon

Combine first four ingredients.  Stir in oil and buttermilk just until blended.  Knead (just little bit).  Roll into 15x8.  Spread butter over dough.  Sprinkle cinnamon sugar.  Roll up.  Pinch.  Cut into 1.5 inch slices.  Spray/grease pie pan.  Bake until light brown, 15-20 minutes at 400 degrees.

For a special touch:
Drizzle while warm with a glaze of confectioners sugar/milk and/or add some nuts to the top.

Cheri's Beef Stroganoff

Hi,
After looking at my recipe that had little quantities, I came up with this one from Paula Dean with a great rating.  The following ingredients are on my recipe, but not hers.  I would consider adding all of them.  I left the item called cream soup thinking you would put what you want.  I would make homemade.  Other than the addition of those items, our recipes look identical.

garlic
fresh mushrooms (sliced)
2 ts + worcestershire
2Tb or so catsup

Ingredients
 a.. 1 1/2 pounds cubed round steak, cut into thin strips
 b.. House Seasoning, recipe follows
 c.. All-purpose flour
 d.. 2 tablespoons olive oil
 e.. 2 tablespoons butter
 f.. 1 medium onion, sliced
 g.. 8 ounces fresh mushrooms, sliced
 h.. 1 (10 3/4-ounce) can beef broth
 i.. 1 (10 3/4-ounce) can cream of mushroom soup
 j.. Salt and black pepper
 k.. 1 cup sour cream
 l.. Cooked egg noodles

Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.


House Seasoning:
 a.. 1 cup salt
 b.. 1/4 cup black pepper
 c.. 1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.