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Madeleine Bartlett BAKED ZUCCHINI AND RICE Combine zucchjni


									BAKED ZUCCHINI        AND RICE                                              Madeleine Bartlett

2 cups thinly sliced zucchini               1/2 cup MJB Quick Brown Rice
1/4 cup chopped onion                       1/4 cup chopped parsley
1 clove garlic, millced                     3/4 cup boiling water
1/2 teaspoon salt                           3 eggs, beaten slightly
1 cup grated sharp cheddar cheese           1/2 cup milk

       Combinezucchjni,rice, onio~ parsley, garlic, water and salt and heat to boiling. Cover and
cook over very low heat for 15 minutes. Combine eggs, milk and cheeseand mix lightly into hot
zucchini. Turn into shallow baking dish. Bake in moderate oven (350) for 40 minutes or till set.
Makes 6 servings.

ZUCCHINI     CASSEROLE                                                       Nancy Martineau

1-1/2 pound zucchini                        1 large onion, chopped
I teaspoon gaTl1l'.gaIf.                    Pinch of dill weed
1 cup sharp grated cheddar cheese           2 eggs, beaten
6 tablespoons butter                        1 cup bread crumbs -

       Stir fry zucchini and onion lightly in 2 tablespoons butter. Put in seasoning. Combine in
buttered casserole along with eggs and cheese. Top with crumbs which have been mixed with
remaining 4 Tablespoonsof butter. Bake at 350 degreesfor 35 to 40 minutes.

QUICHE LORRAINE                                                                       Deb Corer

12 slices bacon, cooked & crumbled (about 1/2 pound)
1 cup shredded swiss cheese                1/4 cup chopped green onions
4 eggs                                     1 cup whipping cream
1/4 teaspoon sugar                         1/8 teaspoon cayenne red pepper
fresh mushrooms, sliced & sauted

        Heat oven to 425 degrees. Sprinklebacon,cheeseand onion in pie crust. Beat eggs slightly;
beat in remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes. Reduce oven
temperature to 300 degrees. Bake 30 minutes. Let stand 10 minutes before cutting.

        GREEK LENTIL         SOUP (Theonie-PBS)                                               Karen Massey

        Combine 1 pound lentil beans                     2 stalks celery, chopped
        1 onion, chopped                                 2 cloves garlic, minced
        3 tablespoonstomato paste

               Cover with water 2 inches above and cook 20 to 30 minutes. When finished and salt and 1
        Tablespoonwine vinegar. Pour 1/2 cup olive oil into soup and cover immediately; stir after sizzling

        Willa's Sausage Soup                                                        Karen Massey

        Brown    2 pounds   of regular/hot    Jimmy   Dean Sausage and 1 green bell pepper.    Add:

        2 cans of red beans                              1 large red onion
        2 cans tomatoes (303)                            2 stalks of celery, chopped
        2 cans green beans                               2 (12oz) cansV-8juice
        1/2 teaspoon curry powder                        salt & pepper & celery salt
        2 bouillon cubes in hot water

        Simmer 1 and 1/2 hours; Add 1 cup uncooked rice the last 30 min.

        GREEN BEAN CASSEROLE                                                               Nancy Martineau

        2 packages frozen green beans, french style
        2 tablespoons butter                              2 tablespoons flour
        1 teaspoon sugar                                  1 teaspoon salt
        1 teaspoon onion flakes                           1/2 cup grated cheddar cheese
        1 cup sour cream                                  1/2 cup corn flakes

                Cook beansuntil barely tender; drain. Melt butter, add flour, onion, and seasonings. Blend
        and cook a bit. Removeftom heat. Add sour cream,blend. Fold green beansinto sour cream sauce.
        Turn into a buttered,flat casserole.Top with gratedcheese.Top cheesewith corn flakes which have
        been tossed in a little melted butter. Bake 350 degree oven for 20 to 25 minutes.

         BETTY     JOtS GRAMMA'S             GERMAN    PIGS IN A BLANKET                       Karen Massey

                               Soak cabbage head in hot water then separateleaves. Grind salt pork and
                        1 onion. Mix with ground beef and rice. Pour sauerkraut into the bottom of the
                        pan. Stuff cabbage leaves with meat mixture and arrange in pan, cover with
                        sauerkraut. Cover and cook on top of the stove for 4 hours at medium heat.

EASY SWEDISH MEATBALLS                                                           Nancy Martineau

2 pounds ground beef (lean)                    1 onion, grated
1/2 cup bread crumbs                          salt, pepper
1 teaspoon Worcestershire sauce               2 eggs, beaten
4 tablespoons butter                          2 cups beef broth
4 tablespoons flour                            1/4 cup sherry

         Mix first 6 ingredients. Shape into small balls. Brown meatballs in butter. Add broth, cover
skillet and simmer for at least 15 minutes. Remove balls, keep them warm. Thicken the gravy with
flour blended with a Iitt1e cold water. Cook 5 minutes; add sherry. Reheat balls in gravy.
"Good served with wide egg noodles."


Frances   Shuler

1/2 cup minced onion                           1/4 teaspoon pepper
1 clove garlic, minced                         I can cream of mushroom soup
1/4 cup butter                                 I (8oz) can mushrooms
1 pound lean ground beef                       I cup sour cream
2 tablespoons flour                            2 tablespoons minced parsley

       Saute onion and garlic in butter over medium heat; stir in meat and brown. Stir in flour,
pepper, soup and mushrooms. Simmer 15 minutes. Stir in sour cream; heat through. Serve with
noodles; garnish with parsley.

GREEK ANISE COOKIES (Bessie's)                                                        Karen Massey

         Beat together 3 eggsand 1-1/2 cup sugar. Then add 2 cubes melted & cooled margarine.
Stir in 3 teaspoons vanilla, 1 teaspoon whole anise seedsand 5-6 cups flour.
         Mix together and roll mto round stripsbetweenyour hands (snakes). Twist mto :figureeights
and place on cookie sheet. Beat 1 egg and brush on top of cookies. Bake at 350 degreesfor 10
minutes or until golden brown.

     GRANDMA         SLAMA'S DA TE-PINWHEEL           COOKIES                               Karen M~

     Dough:                                                Filling :
     Combine 2 cups Crisco                                 Combine 2 cups chopped dates
              2 cups brown sugar                              1 cup chopped pecans
              1 teaspoon baking soda                          1/2 cup sugar
              1 teaspoon salt                                 1 cup water
              1 egg                                        Cook until thick; refrigerate until cool.
              4-1/2 cups flour
     Mix and roll out.

            Spreadfilling mjxture on rolled out dough and roll up cinnamon roll fashion. Refrigerate till
     firm. Slice and place cookies on cookie sheet.Bake in 375 degree oven for 10 minutes.
     "Bon Appetit!"

     MOM'S PINEAPPLE COOKIES                                                               Karen Massey

     Combine:                                              Cream:
     2 cups sifted flour                                   1/2 cup soft shortening
     1 teaspoon baking soda                                I cup sugar
     1 teaspoon baking powder                              1/2 teaspoon vanilla
     1 teaspoon salt                                       I egg

             Then add 1/2 cup drained sweetenedcrushed pineapple. Drop cookies from teaspoon onto
     cookie sheet. Mix 1 Tablespoon sugar and 1/4 teaspoon nutmeg. Sprinkle on top cookies, then
     bake at 350 degreesuntil golden brown.

     BLOND BROWNIES                                                                         Harriet Kelly

     3 eggs                                                2-1/2 cups brown sugar (I box)
     I teaspoon   vanilla                                  I-I/2 cup sifted flour
     1/2 teaspoon   salt                                   I cup chopped nuts
     I package chocolate    chips

             Beat eggswell Add sugargradually, beating until well blended. Add vanilla. Sift flour and
     salt together and stir into egg mixture. Add nuts. Pour into well greased 9"x12-1/2"x2" pan.
     Sprinkle the chocolatebits over top ofbatter. Bake in moderate 350 degree oven for 25 minutes or
     until done. Cut into squaresas you would regular brownies. "They will be better the day after they
     are made."

CHOCOLATE-DATE                 CAKE   (KH&G   CKBK.)                                      Karen Massey

1/2 pound pitted chopped dates (1-1/2 cups)
1 cup boiling water                                                   1/2 cup shortening
1 cup sugar                                                           1 teaspoon vanilla
1 egg                                                                 1-1/2 cup sifted flour
1 teaspoon soda                                                       1/4 teaspoon salt
1/2 cup walnuts                                                       2 tablespoons cocoa
1/2 cup semi-sweetchocolate pieces

        Combinedateswith water; cool to room temperature. Cream shortening and sugar till light.
Add vanilla and egg; beat well. Sift flour, soda, salt and cocoa together. Add to creamedmixture
alternatelywith date mixture, beating after each addition. Stir in nuts and chocolate chips. Bake in
greased and lightly floured pan, 13"x9"x2", or bundt pan at 350 degreesfor about 25-30 minutes.
Serve with a dollop of whipped cream.

FRUIT COCKTAIL                CAKE                                                  Madeleine Bartlett

1 cup flour                                       1 cup sugar
1 teaspoon    salt                                1/2 teaspoon   baking soda
1 egg, slightly      beaten                       1 can (303) fruit cocktail

       Sift together dry ingredients. Add egg and ftuit cocktail. After baking, sprinkle to with 1 cup
brown sugar and 1 cup nuts. When serving, top with whipped cream.

PINEAPPLE DELIGHT                CAKE                                               Madeleine Bartlett

2 cup granulated sugar                     1 cube margarine
4 large eggs                               1-1/2 cup flour
1/2 teaspoon baking soda                   1/2 teaspoon salt
1 cup chopped nuts                         powdered sugar, sifted
1 No.2 can crushed pineapple, well drained

       Sift together flour, baking soda and salt; set aside. Melt margarine and add sugar. Beat eggs
well and mix with butter and sugar. Add dry ingredients; beat slightly. Add well drained crushed
pineapple, nuts and mix together. Pour in well greased pan ( approx. 7"xll") and bake in 350 degree
oven 40 to 45 minutes. Let cool a few minutes and cut in desired pieces. Roll each piece in
powdered sugar. NOTE: pyrex dish, bake at 325 approx. 50 minutes.

     LAZY DAISY OATMEAL            CAKE                                               Nancy Martineau

     1-1/2 cup boiling water                        1 cup quick cooking rolled oats
     1/2 cup butter, softened                       1 cup granulated sugar
     1 cup finnly packed brown sugar                1 teaspoon vanilla
     2 eggs                                         1-1/2 cup sifted flour
     1 teaspoon baking soda                         1/2 teaspoon salt
     3/4 teaspoon cinnamon                          1/4 teaspoon nutmeg

             Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy;
     graduallyadd sugars,beatinguntil fluffy. Blend m vanilla and eggs. Add oats mixture; mix well. Sift
     together flour, baking soda,salt, cinnanKJn nutmeg. Add to creamedmixture, mixing well. Pour
     batter mto well greasedand floured 9" pan. Bake m preheated   350 degree oven for 50 to 55 minutes.
     DO NOT remove cake from pan; set aside. Prepare broiled frostmg below.

     Broiled   Frosting
     1/4 cup   butter, melted                       3 tablespoons   half & half
     1/2 cup   brown sugar, firmly packed           1/2 cup chopped nutmeats
     3/4 cup   shredded or flaked coconut

            Combine ftosting ingredients and spread evenly over cake. Broil until ftosting becomes
     bubbly. Variations: Recipe doubles very nicely; use a 9"xI3" pan; this makes a heavy, moist cake.
     This makes a wonderful chocolate, oatmeal cake also; eliminate the spicesand add 1/4 cup cocoa.

     GRANDMA         SLAMA'S APPLE STRUDEL                                                 Karen M~

     Mix 1 cup water                        a piece of butter the size of an egg
     1 egg                                  1/4 cup sugar
     pinch of salt                          1 quart flour

     Cover and let stand 1 hour; then roll very thin between floured tea towels.

     Combineon crust 3/4 cup thinly sliced apples, raisins, chopped walnuts, sugar, cinnamon, bread
     crumbs (toast bread,grate/cube, then fly in butter). Baste with melted butter, then roll up cinnamon
     roll fushion. Place on a greasedcookie sheet. Baste top with butter before and after baking. Bake
     45 minutes to 1 hour at 325 degrees.

CRANBERRY DELIGHT                                                                     Frances Shuler

1 large package raspberry       Jello           1 cup chopped   walnuts
2 cans whole cranberry    sauce                                                             .

         Prepare Jello to semi-soft; add cranberry sauce and walnuts. Mix well; refrigerate to set

LIGHT & FLUFFY W AFFLES                                                               Frances Shuler

2 cup wheat flour                                                    3 eggs
4 teaspoons     baking powder                                         1/2 cup oil
1/4 cup wheat germ                                                   2 cup milk

       Mix flour, baking powder and wheat genn together. Separate      eggs. Beat egg whites till stiff.
Beat egg yolks, graduallyadd oil and milk. Stjr this mixture gradually into dry ingredients. Beat well
and then fold in the stifily beatenegg whites.

SIX WEEKS DA TE BRAN MUFFINS                                                          Frances Shuler

5 teaspoons baking soda                         5 cups wheat flour
2 cups boiling water                            1 cup wheat bran
1 cup margarine                                 5 cup oat bran
1 cup honey                                     2 cups chopped walnuts
4 eggs                                          2 cups chopped dates
1 quart buttermilk

        Add baking soda to boiling water and let cool. In Tupperware "FIX N MIX" bowl, cream
together margarineand honey. Add eggs; blend well. Stir in buttermilk and flour. Add soda water.
Combine remaining dry ingredients and add to first mixture. Fill muffin pans 2/3 full. Bake at 400
degreesfor 20 to 24 minutes. Store remairungbatter in refrigerator. will stay fresh for six weeks.
"If you don't have the "FIX N MIX" bowl, the recipe can easily be cut in half."

THOUSAND ISLAND DRESSING                                                            Nancy Martineau

1 cup mayonnaise                                1/4 cup chili sauce
8 green stuffed olives                          1/4 inch slice of onion
1 dill pickle                                   2 hard boiled eggs

       Mix mayonnaiseand chili saucein blender. Slightly chop remaining ingredients and add to
blender. Blend but leaveslightly chunky. Chill Pour dressingover lettuce, tomato chunks, avocado
chunks, shrimp and croutons.


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