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Table of Contents
DIPS
Caramelized Vidalia Onion Page 4
Easy Onion Page 5
Savory White Bean Page 5
Mexican Page 6
Sun Dried Tomatoes & Fresh Basil Page 7
Hot Artichoke Page 8
Garbanzo-Chili Page 8
Clam Page 9
Bachi`s Addictive Dip Page 9
APPETIZERS
Chicken Wings Page 10
Grandma`s Famous Mushrooms Page 11
Sweet & Sour Meatballs Page 12
More Sweet & Sour Meatballs Page 13
CHOWDERS & SOUPS
Chili Con Carne Page 14
Kanevski`s Own Chili Page 15
Wimpy Chili Page 16
Split Pea Soup Page 17
Scallion Cream Soup Page 18
Clam Chowder Page 19
SIDES
Braised Red Cabbage Page 20
Dorothy`s Baked Beans Page 21
Peppers & Potatoes Page 22
Baked Macaroni & Cheese Page 23
Potato Casserole Page 24
Broccoli Casserole Page 24
Potato Salad Page 25
SAUCES & STOCKS
Spaghetti Sauce Page 26
Simple Hollandaise Page 27
Beef Stock Page 28
Chicken Stock Page 29
ENTREES
Crabmeat Stuffed Chicken Breast Page 30
Chicken Casserole Page 31
Winnie`s Chicken Dish Page 32
Michael`s Cheesy Chicken Page 33
Chicken Piccata Page 34
Chicken Audobon Page 35
Chicken Pot Pie Page 36
Chicken a la Marsala Page 37
Chicken in Mushroom Sauce Page 37
Chicken Cacciatore Page 38
Chicken Stroganoff Page 39
Martins` Marinade Page 40
Beer Steak & Beans Page 40
Harvest Pork Chops Page 41
Pork Tenderloin & Vegetables Page 41
Shepherd`s Pie Page 42
Impossible Turkey Pie Page 43
Filet Mignon in Phyllo w/Madeira Sauce Page 44
Pizza Page 45
BREADS
Banana Bread Page 46
Pineapple Bread Page 47
CAKES/COOKIES/DESSERTS
Blueberry Cake Page 48
Cranberry Nut Coffee Cake Page 49
Coffee Cake Page 50
Jewish Coffee Cake Page 51
Tomato Soup Cake Page 52
Apple Cinnamon Coffee Cake Page 53
Hot Water Chocolate Cake Page 54
Chocolate Eclair Cake Page 55
Ma`s Cake Page 56
Feather Sponge Cake Page 57
Molasses Cookies a la Nanny Page 58
Italian Butter Cookies Page 59
Grand Oatmeal Banana Cookies Page 60
Andrew`s Spritz Cookies Page 61
Filled Cookies Page 62
Sugar Cookies Page 63
Peanut Butter Chocolate Bars Page 64
Whoopie Pies Page 65
Chocolate Truffles Page 66
Nana Grimes` Grapenut Pudding Page 67
Rocky Road S`Mores Bars Page 68
Coconut Snowballs Page 69
PIES
Peaches & Cream Pie Page 70
Perfect Apple Pie Page 71
Crumb-Top Apple Pie Page 72
Swedish Apple Pie Page 73
KIDS PAGE!
Playdough Page 74
Clay Page 74
DIPS
Caramelized Vidalia Onion Dip
contributed by Jay Reid
2 large vidalia onions
2 tablespoons of butter
2 tablespoons of vegetable oil
1/4 cup of chopped red bell pepper
1/4 cup of chopped yellow bell pepper
1/4 cup of diced garlic
1 cup of sour cream
1 cup of mayonnaise
1/4 cup of sliced green onions
1 tablespoon of chopped parsley
1 tablespoon of chopped purple basil
1 teaspoon of chopped thyme
salt, pepper & tabasco to taste
Cut the vidalia onions into quarters, then slice thin. In a heavy bottom saute pan, heat
butter and oil over a medium-high heat. Saute onions until caramelized and golden
brown, approximately 30-45 minutes. It is important to stir the onions constantly to keep
them from burning. This slow caramelizing process will guarantee a sweet flavor in the
dip. Add the peppers and garlic and continue to saute for 5 minutes. Remove from heat
and let cool. Pour into a large mixing bowl and mix the remaining ingredients Use salt,
pepper and tabasco to taste.
Serve with crackers or chips.
Easy Onion Dip
contributed by Jennifer Porter
1 package of Lipton Onion Soup Mix
16oz carton of Sour Cream
Mix the onion soup mix with sour cream in a medium size dish.
Refrigerate for one hour.
Goes best with Wise Potato Chips!
Savory White Bean Dip
contributed by Anita Fremson
1 can white kidney beans (cannolini)
1/3 cup of fresh basil leaves
1 clove of garlic
1/4 cup of olive oil
1 teaspoon of lemon juice
Drain and rinse kidney beans
Puree beans in a food processor along with basil & garlic clove.
With processor running, drizzle in oil until well blended.
Add lemon juice (may want to add more)
salt & pepper to taste
Serve with crackers, toasted bread or melba toast.
Yippie, its fat-free!
Mexican Dip
contributed by Erin Minichiello
1 (8oz) package of cream cheese
1 package of nacho shredded cheese
1 (8oz) can of salsa
Let the cream cheese soften at room temperature then spread it on the bottom of a pie
plate.
Microwave the cream cheese in the pie plate for a few minutes. (Cream cheese will then
spread very easily)
Top the cream cheese with salsa and shredded cheese.
Put in the microwave for about 5 minutes or until shredded cheese is completely melted.
Serve with corn chips
Sun Dried Tomato & Fresh Basil Dip
contributed by Jay Reid
2 cups of water
1/2 cup of sun-dried tomatoes
8 ounces cream cheese, softened at room temp.
8 ounces fresh *chevre cheese, soften at room temp.
1 clove of garlic, minced
1/4 cup chopped basil
salt and pepper
Bring 2 cups of water to a boil. Remove from flame. Place sun-dried tomatoes in water
and soak for 5 minutes. (If using sun dried tomatoes that are packed in oil, you do not
need to soak them)
Finely chop tomatoes. Place the cheeses, basil, garlic and tomatoes into a food processor
and mix until well blended. Add salt and pepper to taste.
Serve with vegetables or crackers...
Hot Artichoke Dip
contributed by Phil Mussari
28 ounces of canned artichokes drained & chopped
2 cups of parmesan cheese
1 cup of mayonnaise
1 cup of sour cream
1 teaspoon of finely chopped garlic
In a large mixing bowl, add ingredients.
Stir and pour into a casserole dish. (no more than 3 inches deep)
Cook at 350 for 30 minutes until dip is hot.
Garbanzo-Chili Dip
2 cups dried chickpeas (garbanzo beans)
1/4 cup of cream cheese
3 tablespoons of lemon juice
2 tablespoons of olive oil
1-2 garlic cloves
1-2 tablespoons of tequila (optional)
1/3 cup of seeded and chopped chili peppers
salt
Combine chickpeas (soaked overnight, cooked and drained), cream cheese, lemon juice,
oil, garlic and tequila in a blender or food processor. Blend until smooth. Pour into a
bowl and add chili peppers. Season with salt. Cover and chill at least 1 hour.
Serve with tortilla chips...
Clam Dip
contributed by David Kanevski
Two 3 ounce packages of cream cheese
7 ounce can of minced clams
1/2 teaspoon of dried basil
1/2 teaspoon of salt
1 teaspoon of lemon juice
dash of cayenne pepper
Crumble cream cheese. Drain clams, reserving liquid. Add clams to cream cheese and
add rest of ingredients. Beat together using an electric mixer, blender or food processor.
Add clam juice if a softer dip is desired.
Serve with fritos or doritos...
Bachi`s Addictive Dip
contributed by Richard `Bachi` Lessard
16oz of cream cheese
1 packet of Goodseasons Italian Dressing mix
In a large mixing bowl, add ingredients and mix well. Refrigerate!
(Bachi strongly recommends the light soft cream cheese...easier to mix)
It`s really a spread for crackers.
It`s a funny-looking dip, but once you start, you can`t stop!
APPETIZERS
Chicken Wings
contributed by Pam Fitzmaurice
5 pounds of chicken wings (can use frozen)
garlic powder
ground mustard
1 bottle of Kikkoman Teriyaki Sauce
Using a a marinade container, layer chicken wings. Sprinkle with garlic powder, ground
mustard and teriyaki sauce. Use the whole bottle of sauce after layering. Marinate 2-3
days in refrigerator. Bake at 350 for 1 hour turning chicken wings one half way.
Recipe can be doubled for large groups.
Grandma`s (Aunt Kay) Famous Mushrooms
contributed by Mary Columbo
1-2 boxes of large white mushrooms
1 small onion chopped
1 stick of margarine
parmesan cheese (freshly shredded or grated)
*stuffing mix
*Stuffing Mix
Can make your own with 7 slices of diced toasted bread or seasoned breadcrumbs or use
1/2- 1 whole package of prepared stuffing mix.
Clean mushrooms separating the stems from the caps. Melt margarine in a large saute or
frying pan. Chop stems and saute with onions until heated through. Add stuffing mix
and toss. Add water as needed to thoroughly moisten mixture. Stuff mushroom caps
with mixture and bake at 350-375 for 25-30 minutes. Sprinkle parmesan cheese and
bake for 5-10 minutes more.
Over time, some of the recipe has become more mine as I lost the original some time ago,
but Grandma started it.
Sweet & Sour Meatballs
contributed by Dyana Bogdan
2 (15oz) cans of cranberry sauce
2 cups of heinz chili sauce
2 teaspoons of lemon juice
4 tablespoons of brown sugar
1 large bag of frozen meatballs
Mix ingredients in a pan and cook over a low heat until blended well.
Pour over meatballs and bake at 375 for 15-20 minutes or until cooked.
Easy, Easy!!
First dish gone at every party..
More Sweet & Sour Meatballs
contributed by Diane Fitzmaurice
Meatballs:
1 pound of hamburger
1 egg
1 cup breadcrumbs
pepper
garlic salt
1 tablespoon of brown sugar
1 onion chopped
Sauce:
1 (16oz) jar of ketchup
1 (16oz) jar of grape jelly
couple handfuls of raisins
1 tablespoon of lemon juice
1 small onion chopped
Mix meatball ingredients together and make cocktail size balls. Cook meatballs in the
oven at 325, for 10 minutes on each side.
In a large pan, mix sauce ingredients. Allow to simmer.
Add meatballs to sauce and let simmer for at least 15 minutes.
People love this and can`t believe that Jelly and ketchup are in the sauce!
CHOWDERS & SOUPS
Chili Con Carne
Contributed by Lisa Petrillo
3 pounds of lean hamburger
2 cans of stewed tomatoes (14.5oz)
2 (16oz) cans of kidney beans
6 shallots
1 (7oz) can of green chilies
2 onions chopped
1/2 cup of butter
2 cloves of garlic minced
1 can of pimentos
3/4 cup chopped celery
1 (13oz) bottle of chili sauce
4 tablespoons of chili powder
2 tablespoons of pepper
1 tablespoon of oregano
1 tablespoon of garlic salt
Salt and Tabasco to taste
Melt butter in a large skillet. Add onions, shallots, chilies and minced garlic and sauté
until soft. In a separate pan, brown meat then pour off the fat and add to the onions, Add
the beans, pimentos, tomatoes, celery and chili sauce and simmer on low for 1 and 1/2
hours, stirring occasionally.
Add Tabasco sauce to taste...if you dare!
Wimpy Chili
contributed by Carolyn Lessard
1 pound of hamburger
1 can of stewed tomatoes
1 can of kidney beans
1 can tomato sauce
1 package of chili mix
1 medium onion chopped
1 tablespoon crushed red pepper
seeded jalapeno peppers (optional)
Mozzarella cheese
In a medium saucepan, sauté onions until translucent. (use a little olive oil so onions
won’t stick to pan)
Drain and rinse kidney beans
Add hamburger and cook. Add rest of ingredients and cook for 1-2 hours, stirring
occasionally.
Serve in bowls with fresh mozzarella on top. The heat should be enough to melt it.
There are many variations of chili. Add to it what you wish.
Serve with saltines...
Scallion Cream Soup
Contributed by Carolyn Lessard
2 tablespoons of butter
1 small onion chopped
1 and 1/2 cups chopped scallions (white parts only)
1/2 pound of potatoes
2 and 1/2 cups of chicken broth
1 and 1/2 cups of light cream
2 tablespoons of lemon juice
In a medium saucepan, melt butter. Add onions and scallions. Cover and cook over a
low heat until soft, but not browned, about 10 minutes.
Add the potatoes and the chicken stock, bring to a boil, then cover and simmer over a
medium heat for about 30 minutes. Let cool slightly.
Puree the soup in a blender or food processor.
If serving the soup hot, pour back into pan and add the cream. Reheat gently stirring
frequently. Stir in the lemon juice and season with salt and pepper.
If serving the soup cold, pour it into a bowl. Stir in the cream and lemon juice. Cover
and chill for at least one hour.
Garnish with green scallion tops or chives before serving.
Kanevski`s Own Chili
contributed by Gregory Kanevski
1 pound of sirloin
1 jar of salsa (preferably Fred`s Hot Stuff)
2 packets of chili mix
2 cans of diced tomatoes (28oz)
4 cans of kidney beans (red & white)
2 extra large onions
Hot chili peppers (freshly grown are favored)
Chop sirloin and onions and brown over a low heat. (Can use some olive oil)
Place beans in a strainer and rinse well. (Get rid of can flavor)
Place tomatoes, chili mix, salsa, beans and chopped chili peppers in a large pot. Add 1/2
can of water (14oz) in pot also.
When meat and onions are browned well, add to pot and mix.
Bring contents to a boil, stir well. Then simmer for 2 hours, stirring often. (The longer
you cook, the hotter the chili will be)
Serves about 12 people.. (10-15 bowls)
Every time you reheat, the hotter it gets!
Better the next day!
Split Pea Soup
contributed by Carolyn Lessard
2 tablespoons of butter
1 large onion chopped
1 large celery stalk chopped (leaves optional)
2 carrots chopped
1 smoked ham hock (about 1 pound)
2 quarts of water
2 cups of green split peas
2 tablespoons of minced fresh parsley
1/2 teaspoom of dried thyme
1 bay leaf
2 tablespoons of lemon juice
salt & pepper
Melt the butter in a large pot. Add onion, celery and carrots and cook, stirring
occasionally until they are soft. Add the remaining ingredients. bring to a boil, cover
and simmer over a very low heat until the peas are tender. (about 2 hours) Remove the
ham hock. Let it cool slightly, then remove the skin and cut the meat into chunks. Add
the ham chunks to the soup. Remove the bay leaf. Salt and pepper to taste.
Clam Chowder
contributed by Kathleen Helen Lessard
Family Party Size
15 pounds of potatoes
2 pounds of onions
15 cans (6oz) of Snows minced clams
5 bottles of Snows clam juice
10 pints of all-purpose cream
1 pound of margarine (4 sticks)
Peel and chop potatoes into cubes, then rinse.
Peel and dice onions.
Preheat 16-quart pan and melt margarine. Add onions, cook until soft. Add potatoes,
clam juice, clams (include juice in can). Cook until potatoes are tender, stirring
occasionally. Add all-purpose cream and warm.
Serve with oyster crackers...
*Note: When potatoes, onions, clams, and juices are added together, the liquid level will
be either equal or less than the level of potatoes. After the potatoes are cooked, the juice
level will rise. Also, when adding the cream, the liquid should rise to the tip of the pan.
Smaller Batch:
5 pounds of potatoes or less, 2 large onions, 5 cans of clams, 1 and 1/2 sticks of butter, 1
bottle of clam juice and 1-2 pints of cream.
SIDES
Braised Red Cabbage
contributed by Phil Mussari
1 onion diced fine
1 red cabbage sliced fine
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of Cassels Vinegrette
red wine (port or cheap red)
1 pound of current jelly
2 cups of red vinegar
salt & pepper
Heat one large pot with oil and diced onions until caramelized. Add red cabbage and stir.
Let the cabbage sweat but do not burn the pan! Then add the sugar, brown sugar,
vinegar, jelly and salt & pepper to taste. Add wine.
Note: When you add the wine, don`t be shy, remember you have to cook the cabbage in
the wine and it will reduce.
Add red vinegar. Cover and stir constantly.
Cooking time, 1 hour.
Peppers & Potatoes
contributed by Cathy Fitzmaurice
2 tablespoons of margarine
1 cup of julienne red peppers
1 cup of julienne green peppers
1 small garlic clove, minced
2 packages of chicken broth mix
1 cup of diced onions
1 and 1/2 cups of water
1 pound & 2oz of scrubbed potatoes, sliced thin
In a 12 inch non-stick skillet, heat margarine until bubbly and hot. Add peppers, onions
and garlic and saute until tender, about 5 minutes.
Stir in water, broth mix and pepper and bring to a boil. Reduce heat to low. Add
potatoes, cover and let simmer, stirring occasionally until potatoes are tender, about 15
minutes. (If necessary, add water to prevent sticking.)
Broccoli Casserole
contributed by Terry Santry
2 large packages of frozen broccoli
2 cans of cream of mushroom soup
1 package of cheddar cheese (block)
Put broccoli in a casserole dish. Spread cream of mushroom soup evenly over broccoli.
Cut up cheddar cheese and place on top.
Cook at 350 for 1 hour.
Potato Casserole
contributed by Maureen Reid
1-2 pound package of cubed frozen hash brown potatoes
1/2 cup of melted butter
1 (16oz) carton of sour cream
1 can of cream of chicken soup
2 cups of shredded white cheddar cheese
1 medium onion chopped
1 small can of Frenches french fried onion rings
Mix soup, sour cream, chopped onions and hash browns. Add cheese and mix well. Put
into a 13x9 greased pan. Pat down. Pour melted butter over potatoes. Bake at 350 for 1
hour. Sprinkle can of onion rings on top of potatoes and bake for an additional 10
minutes.
Dorothy`s Baked Beans
contributed by Dorothy Coveney
1 package of dry pea beans
*salt pork scored-about 1in. x 2in.
3/4 cups of sugar
1/4 cup of molasses
3 teaspoons of dry mustard
Night before, wash beans and place in a 3 quart pan and add water to near top of pan.
Next morning, bring to a boil and drain. Keep the hot water.
Add salt pork, sugar, molasses and dry mustard. Add enough of the hot bean water to
cover beans.
Bake uncovered at 325 until beans are a good color brown, about 3-4 hours, then cover.
Keep adding water so the beans won`t burn. Takes a total of 4-6 hours. Test if done by
tasting to see if soft enough. Lasts 3-4 weeks in the beanpot in the refrigerator.
*To score: cut salt pork in 1/4 inch slices just to rind. This keeps salt pork in one piece
making it easier to remove after beans are done.
Baked Macaroni & Cheese
contributed by George Fitzmaurice, Sr.
2 and 1/2 cups of #26 elbow macaroni
2/3 cups of cheddar 75% light cheese
(cut two 1/8 inch slices, cut the rest into 1/2 inch cubes)
1 cup of skim milk
1 tablespoon of margarine
dash of pepper
3 tablespoons of bread crumbs
Boil macaroni until done. Strain then mix with butter, Then add pepper. Spray casserole
dish with Pam and add macaroni. Add cubed cheese, mix together. Add milk. Sprinkle
the top with bread crumbs and top off with remaining two slices of cheese.
Cover and bake at 350 for 40 minutes.
Potato Salad
contributed by Kathleen Helen Lessard
5 pounds of potatoes
1 medium onion chopped
1 hard-boiled egg
approximately 4-5 tablespoons of vinegar (cider)
32oz jar of mayonnaise
Peel potatoes and boil in a large pan. Strain, then put back in pan. While hot, cut up
potatoes with a knife. Add vinegar then onions while still hot. Salt and pepper to taste.
Let cool. Cover with saran wrap and refrigerate overnight.
Next morning, recut potatoes, as they are most likely stuck together. Incorporate
mayonnaise a bit at a time, cut up hard-boiled egg and mix.
May want to use more than one hard-boiled egg.
May not need the entire jar of mayonnaise!
Sprinkle top with paprika.
SAUCES & STOCKS
Beef Stock
contributed by Jay Reid
3 pounds of marrow bones
3 pounds shin of beef
3 large onions unpeeled and quartered
3 carrots peeled and sliced
3 celery stocks peeled and sliced
3 heads of garlic sliced in half to expose pods
2 bay leaves
4 sprigs of parsley
15 black peppercorns
1 teaspoon of whole thyme
1 and 1/2 gallons of water
3 cups of dry red wine
Have the meat department at your local super market save you three pounds of beef or
veal marrow bones and three pounds of inexpensive shin meat or stew meat of beef.
Preheat oven to 400. Place bones and shin meat in a roasting pan and bake until golden
brown, approximately 30 minutes. Placed browned bones, meat and all remaining
ingredients in a three gallon stock pot. Bring to a rolling boil, reduce to a simmer and let
cook for 6 hours adding water if necessary to retain volume. During this cooking
process, skim off all impurities that rise to the surface of the pot.
Remove pot from heat and strain stock through a fine strainer. Allow stock to rest for 15
minutes and skim off oil that rises to the top. Then return stock to a low boil and reduce
to 2 quarts.
Spaghetti Sauce
contributed by Kathleen Helen Lessard
2 (28oz) cans of whole peeled tomatoes (Pastene)
2 (15oz) cans of tomato sauce
1 large chopped onion
2 garlic cloves (minced)
dash of oregano
8 oz of red wine (light chianti)
6 hot sausages (makes sauce spicy)
Strain whole peeled tomatoes into a large sauce pan. Add rest of ingredients (except the
sausage) and cook over a medium flame for about an hour and a half.
Boil hot sausage for 1/2 hour to drain the fat. Then brown up in a frying pan using a little
olive oil. Deglaze the pan for the juices and add to sauce.
Meat Balls
2 pounds of ground beef
1 cup of fresh breadcrumbs
1/2 cup of parmesan cheese
salt & pepper to taste
1/4 teaspoon of oregano
1 egg (optional)
Mix ingredients. Roll into firm balls. Add to sauce. Cook until done.
Simple Hollandaise Sauce
3 egg yolks
1 tablespoon of lemon juice, plus more if needed
pinch of cayenne
salt & pepper
2 sticks (1 cup) of butter, cut into 1 tablespoon chunks
Combine egg yolks, lemon juice, cayenne, salt and pepper in a heavy saucepan. Whisk
together until thoroughly blended.
Add butter and set pan over medium heat. Whisk constantly so that as butter melts, it is
blended into the egg-yolk base.
When all the butter has melted and been blended into the egg-yolk base, continue
whisking until the sauce thickens to a creamy consistency. Taste the sauce and add more
lemon juice, salt and pepper if needed.
(makes 1 and 1/4 cups)
Chicken Stock
contributed by Jay Reid
2 pounds of chicken bones
2 pounds chicken necks, wings and gizzards
2 onions finely chopped
2 carrots peeled and sliced thin
6 cloves of diced garlic
2 celery stalks, finely chopped
2 bay leaves
2 sprigs of parsley
1 teaspoon of dry thyme
12 whole black peppercorns
1 gallon of cold water
2 cups of dry white wine
If you have trouble finding the bones and gizzards, go to the meat department at your
local super market. Place all ingredients in a two gallon stock pot. Bring to a boil,
reduce to a simmer and cook for one hour.
During the cooking process, skim off all impurities that rise to the surface. Strain
through a fine strainer and allow stock to rest for 30 minutes. Skim off the oil that rises
to the surface of the stock. Return stock to a low boil and reduce to two quarts.
ENTREES
Chicken Audobon
contributed by Jay Reid
2 sticks of butter
4 boneless chicken breasts, cleaned & split
1 cup of flour
3 eggs lightly beaten
1 and 1/2 cup of bread crumbs
1 cup of grated parmesan cheese
1/4 cup of dry white wine
1 bunch of fresh parsley, chopped fine
1 pinch of salt
1 pinch of nutmeg
1 pinch of pepper
1 lemon cut into wheels
Mix flour, nutmeg and pepper together.
Mix bread crumbs and cheese together.
Set up three bowls, one with the flour mixture, another with the egg mixture and the last
with the bread crumb mixture.
Dredge the chicken in the flour, then the eggs and finally the bread crumbs, making sure
the chicken is covered well.
Melt about 1 and 1/2 sticks of butter in a saute pan and cook chicken, approximately 5
minutes on each side.
Put another saute pan on high heat for four minutes, cut remaining 1/2 stick of butter into
chunks and place in the pan. Move pan continuously in circular motions. Add wine,
lemon wheels and parsley, still moving pan until the sauce thickens.
Pour sauce over chicken and serve.
Chicken Cacciatore
contributed by Gregory D. Kanevski
3-4 boneless chicken breasts
5 onions
1 pepper
2 cloves of garlic
1 large jar of spaghetti sauce
2 pounds pasta (angel hair or linguini)
spices & seasonings
Chop the onions and peppers, garlic and chicken. In a large pan, cook the garlic using a
little olive oil. Add the onions then chicken and peppers.
Boil water in a large pot and cook pasta.
Spice the meat in the pan using onion powder, oregano, parsley and pepper.
After the pasta is cooked, strain and rinse with hot water. Rinse pan and put the pasta
back in it. Add spaghetti sauce, then contents of other pan. Stir and add parmesan cheese
over low heat for about 5 minutes.
Serve with garlic bread.
Tastes good. Made by trial and error.
Serves about 6-8 people.
Chicken Casserole
contributed by Marge Fitzmaurice
2 cups of cooked chicken, cut up
1 can of cream of chicken soup
1/3 cup of milk
1 can of french fried onion rings (O&C or Durkee)
1 small can of peas
1 small can of mushrooms
In a bowl, mix soup and milk. Add chicken, peas and mushrooms and 1/2 can of onion
rings. Mix well. Pour into a square pan. Bake at 350 for 30-35 minutes or until sauce is
bubbling. Add rest of onion rings on top and spread evenly. Bake another 5 minutes or
until onion rings are browned.
Bake at 375 for 30-45 minutes or until set. Let stand for 5 minutes before cutting.
Chicken a la Marsala
contributed by Lisa Anderson
2 pounds of boneless, skinless chicken
flour
1/2 cup of butter
1-1.5 cups of Marsala wine
Cut chicken into 3/4 inch strips. Dredge in flour. Season lightly with salt & pepper.
Melt butter in a frying pan on medium heat. Fry chicken until golden brown on edges.
Turn and fry other side. Add Marsala wine. Stir and cook on low to medium-low until
sauce is thick and smooth. (May add canned mushrooms if desired.)
May be served plain. We suggest serving over egg noodles.
Chicken in Mushroom Sauce
4 boneless chicken breasts, cubed
1 medium onion chopped
1 can of cream of mushroom soup
2 tablespoons of margarine
water
1 teaspoon of minced garlic
Saute onions until translucent. Add garlic. Add boneless chicken, and cook until
browned. Add cream of mushroom soup. Add water and mix. Add as much water as
desired for thickness of sauce. Cook for 45 minutes, stirring occasionally. Keep covered.
Serve with rice pilaf (Near East)
Chicken Piccata
contributed by John & Christina DiTullio
4 boneless chicken breasts
1 egg
3 teaspoons of lemon juice
1/2 cup of flour
1/8 teaspoon of garlic powder
1/8 teaspoon of paprika
1/4 cup of butter
2 chicken bouillon cubes
3/4 cup of boiling water
Beat egg with 1 teaspoon of lemon juice.
In a separate bowl, combine flour, garlic powder and paprika.
Dip chicken in egg mix, then in flour.
Melt butter in a skillet and cook chicken until browned.
Dissolve bouillon in boiled water and add remaining lemon juice.
Pour over chicken and simmer for 30 minutes.
John & Christina`s favorite supper!
Chicken Pot Pie
contributed by Erin Minichiello
1 cup of onion, chopped
1 cup of butter or margarine
1 cup of all-purpose flour
1 tablespoon of instant chicken bouillon
1 teaspoon of poultry seasoning
rosemary
salt & pepper
3-4 cups of milk (depending on consistency)
3 cups of chopped cooked chicken
1 (10oz) package frozen peas and carrots
2 or 3 potatoes, partially cooked and cubed
1 beaten egg
1 teaspoon of water
1 package of Pillsbury Ready Crust
In a large sauce pan, cook onion in margarine or butter until tender but not brown. Stir
in flour, bouillon, poultry seasoning and pepper. Add milk. Sauce shouldn`t be too thick
as it will thicken in the oven. Cook and stir until thick and bubbly. Stir in chicken, peas
and carrots, potatoes and other vegetables. Turn hot filling into a pie plate.
Place crust on top of pie and cut slits to release steam. Bake at 450 for 15-20 minutes or
until the crust is golden brown. If crust is not brown and pie is bubbly, I turn on the
broiler for a few minutes to brown the top.
Chicken Stroganoff
contributed by Peter Lessard
1 pound of boneless chicken, sliced thin
2 tablespoons of flour
1 (16oz) carton of sour cream
1 can of Campbell`s chicken broth (double strength)
2 chicken bouillon cubes (use these to flavor as desired)
2 tablespoons of butter (can use margarine or olive oil)
1 and 1/2 cups of sliced mushrooms
1/2 onion chopped
1/2 red bell pepper sliced
1/2 green pepper sliced
1 garlic clove
1 pound bag of extra broad egg noodles
Saute onion, garlic and chicken in butter until golden to dark brown. Add mushrooms
(fresh or canned B&B) and peppers. Add chicken broth and bouillon .
Mix the flour and sour cream separately. When broth is hot, add the sour cream and flour
mixture. Cook for about 10 minutes, stirring frequently.
Pour over cooked noodles.
Crabmeat Stuffed Breast of Chicken with Artichoke Sauce
contributed by Jay Reid
6 chicken breasts, deboned, skin on
1 pound of lump crabmeat (canned or fresh)
1/4 cup of butter
1/4 cup diced onions
1/4 cup diced celery
1 tablespoon of chopped garlic
1/4 cup diced red bell pepper
1 ounce of white wine
2 eggs
1/2 cup seasoned Italian bread crumbs
salt & pepper
Preheat oven to 375. In a heavy bottom saute pan, melt the butter over a medium high
heat. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes until wilted. Add
crabmeat and deglaze with white wine. Season to taste with salt & pepper. Remove from
heat and cool slightly. In a small mixing bowl, whip eggs and add to crabmeat stuffing
while stirring constantly. Sprinkle in bread crumbs to absorb any liquid. Stuffing should
be firm. Divide stuffing into 6 equal portions. Season chicken breasts well on all sides
with salt & pepper. Lift the skin from the center of the breast, keeping the end in tact,
and place the stuffing between the meat and the skin, forming a mound. Once all are
stuffed, place in a baking dish and set aside.
Artichoke Sauce
Ingredients: 1 (15oz) can of artichoke hearts, 1/4 cup of diced green onions, 1 tablespoon
of chopped parsley, 3 tablespoons of flour, 3 cups of chicken stock, 1 cup of heavy
whipping cream, 1/4 cup of butter.
Cut artichokes in half and saute in butter for 5 minutes. Add green onions and parsley
and sprinkle in flour, stirring into the vegetable mixture. Slowly pour the chicken stock
and heavy whipping cream, bring to a boil and reduce to a simmer. Season sauce with
with salt & pepper. Once your sauce is thickened, pour over chicken and bake for
approximately one hour.
Michael`s Cheesy Chicken
contributed by Amy & Michael Hidenfelter
2 boneless and skinless chicken breasts
2 carrots (julienne)
2 celery sticks (julienne)
1 medium onion (quartered)
1/2 cup of snow peas
1/2 pound of spaghetti (angel hair or cappaleni)
1 cup of shredded cheese (Sargento`s 6 Italian Cheese)
garlic to taste
seasonings
Cut chicken into bite-size pieces.
Cook spaghetti and set aside. Wok the carrots and celery together until cooked and set
aside. Wok onions and add snow peas when onions are just about cooked. Set aside.
Season chicken to liking (Suggestions: salt, pepper, cayenne pepper, Mrs. Dash) and cook
in the wok. Once the chicken is fully cooked, add the veggies and cooked spaghetti.
Toss until mixed well. Add garlic. Finally, add the cheese and wok until it melts. Serve
immediately.
Serves 2-4, depending on whether you have a side dish.
Very adaptable. Can substitute veggies and spices.
Very messy clean-up!
Filet Mignon in Phyllo with Madeira Sauce
contributed by Jay Reid
3 pounds of filet mignon steaks, 2 inches thick
4 tablespoons of butter
1 pound of mushrooms, minced and dried
4 shallots minced
1 package of phyllo pastry
1/2 cup of melted butter
Preheat oven to 400. Trim the fat off the meat. Melt 2 tablespoons of butter and brown
the filets. Remove and set aside. Melt remaining 2 tablespoons of butter in the same pan
and saute the mushrooms and shallots for 4-5 minutes until soft. Remove from heat.
Layer 12 sheets of phyllo together, brushing each layer with the 1/2 cup of melted butter.
(Phyllo sheets dry out quickly so keep unused portions covered.) Spread 1/2 of the
mushroom mixture onto the pastry and put the beef on top. Cover the beef with the
remaining mushroom mixture. Fold the phyllo around the beef. Prepare 6 more sheets of
pastry, brushing each with melted butter. Seal all the edges with additional pastry and
brush top with butter. Place beef in buttered baking pan and cook for 30 minutes, until
pastry is browned. When serving, place the sauce under the filets.
Madeira Sauce
3 Tablespoons of butter
1/4 cup Madeira wine
salt & pepper
1 and 1/2 tablespoons of flour
3/4 cup beef stock
Melt butter and stir in flour, making a roux. Cook about 5 minutes then add beef stock
and Madeira wine. Cook until thickened. Salt & pepper to taste.
Impossible Turkey Pie
contributed by Cathy Fitzmaurice
1 tablespoon of margarine
1 cup of mushrooms
6 oz of turkey cooked and cubed
1 cup plus 2 tablespoons of Bisquick Buttermilk Baking Mix
1 and 1/2 cup of milk
1/2 teaspoon of salt
1/2 cup of onion chopped
1/2 cup of celery chopped
3 oz of shredded mozzarella
2 eggs or 1/2 cup of egg substitute
1/4 teaspoon of poultry seasonings (Herb ox)
Heat margarine in a non-stick skillet, saute onion, celery and mushrooms until soft, but
not brown. Spray a 10 inch pie plate with non-stick spray. Transfer the vegetables to a
pie plate. Spread turkey evenly over vegetables. Layer cheese over the turkey.
In a food processor or blender, combine the remaining ingredients until smooth.
Carefully pour over mixture in pie plate.
Bake at 375 for 30-45 minutes or until set. Let stand for 5 minutes before cutting.
Variations: substitute 1 cup of broccoli for mushrooms, use chicken instead of turkey.
Try other cheeses such as brick or swiss in stead of mozzarella.
Great for leftovers...
Martins Marinade
contributed by LeeAnn Martins
1/2 cup of soy sauce
1/3 cup of oil
1 clove of garlic
1/2 teaspoon of ginger
Mix all ingredients and marinate London Broil or chicken...about 1/2 hour on each side.
Instead of a clove of garlic, I sprinkle garlic powder in.
Beer Steak & Beans
contributed by The Goldmanns
1 can of beer
1 envelope of brown gravy mix
1/2 cup of diced onion
3-5 pounds of steak (round)
1 economy size can of B&M Baked Beans
Cook the steak, beer, gravy and onions in either a crock pot @ 150 degrees for 6-8 hours,
or a slow cooker on 5 for 2 hours,
15 minutes before dinner, heat up the can of baked beans. (follow directions on the can)
Serve either over the beans or on the side.
Can also substitute beans for white rice.
Pizza
3 cups of flour
2 tablespoons of olive oil
1 package of yeast
1 tablespoon of sugar
1 teaspoon of salt
1 cup of warm water
1 can of tomato sauce
2-3 cups of shredded mozzarella cheese
parmesan cheese
1 teaspoon of oregano
Dough
Dissolve yeast in cup of warm water. Mix flour, olive oil, sugar, salt with yeast and
water mixture, knead until smooth and firm. Cover with a damp cloth for 1 hour.
Preheat oven at 500.
Flour pizza tray, spread dough on tray, mix oregano in sauce then spread evenly on
dough. Cover surface lightly with parmesan cheese and spread on mozzarella.
Add any additional toppings.
Cook for 15-20 minutes or until cheese is golden brown.
Harvest Pork Chops
contributed by Lisa Petrillo
1/2 cup of ketchup
1/3 cup of orange juice
1 tablespoon of brown sugar
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
2 medium apples chopped
1/3 cup minced onions
1 teasoopn of olive oil
4 pork chops
Brown pork chops in oil. Mix rest of ingredients separately. Put chops in a casserole
dish. Cover with apple mix. Cook covered at 350 for 1 hour, then cook uncovered for 10
minutes.
Pork Tenderloin & Vegetables
contributed by Pam Fitzmaurice
2.5 - 3 pounds of pork tenderloin
3 carrots cut in quarters
2 onions cut in quarters
4 red potatoes cut in quarters
olive oil
seasonings
Spray cooking pan with Pam generously. Put all ingredients in the pan. Drizzle olive oil
over everything. Sprinkle salt, pepper, garlic powder, rosemary and sage to pork
tenderloin. Bake at 425 for 45 minutes, turning vegetables often.
Serves 4 people.
Shepherd`s Pie
contributed by Carolyn Lessard
4 tablespoons of butter
1 large onion minced
1 celery stalk finely diced
1 large carrot finely diced
1 pound ground round
1 tablespoon of flour
1 cup of hot beef stock
2 tablespoons of minced parsley
1 tablespoon of tomato paste
salt & pepper
2 pounds of baking potatoes (peeled)
3-4 tablespoons of milk
2 teaspoons of spicy brown mustard
Melt 1 tablespoon of butter in a frying pan over medium heat. Add the onion, celery and
carrot and cook until the onion is soft, stirring the vegetables occasionally. Add the beef
and fry, stirring until brown and crumbly. Sprinkle the flour over the surface and stir into
the meat and vegetables. Gradually add the stock, stirring well. Stir in parsley and
tomato paste. Season with salt and pepper. Bring to a simmer, then cover and cook over
a very low heat, stirring occasionally, about 45 minutes.
Cook the potatoes in boiling water until tender. Drain well. Mash potatoes and just
enough milk to make a soft fluffy texture. Season with salt and pepper.
Preheat oven to 400.
Stir the mustard into the beef mixture then turn it into a baking dish. Cover with a neat
layer of potatoes and seal the sides of the dish. Bake for 20-25 minutes.
Winnie`s Chicken Dish
contributed by Mary Columbo
1 cup of cooked rice
1 cup of cooked diced chicken
1 cup of finely chopped celery
1 cup of chopped onions
1/3 cup of mayonnaise
1 stick of margarine
1 can of cream of chicken soup
1 cup of corn flakes
1/2 cup of slivered almonds
Saute celery and onions in 1/2 stick of margarine. Mix with chicken, mayo, cream of
chicken soup and rice. Place in a greased casserole dish.
Melt rest of margarine and mix with corn flakes and almonds. Spread on top of chicken.
Bake at 350 for 45 minutes.
Mrs. Donovan`s recipe serves 2 or 3 people.
Pineapple Bread
contributed by Noreen Mussari
3 cups of flour
2 cups of sugar
1 cup of oil
3-4 eggs
2 teaspoons of vanilla
1 teaspoon of salt
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 large can of crushed pineapple (in own juice)
Beat eggs, mix in oil, sugar and vanilla. Mix in dry ingredients and pinneapples with
juice.
Grease and flour a meatloaf pan.
Bake at 350 for 1 hour.
No need to sift flour.
Banana Bread
contributed by K. Deslauriers
1 cup of sugar
1/2 cup of shortening
2 eggs
1 and 1/3 cups of mashed bananas (or 2 medium-size)
2 and 1/2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of chopped nuts
Cream sugar and shortening. Add eggs and bananas. Sift flour, soda and salt and add to
mixture. Add nuts.
Bake at 350 for one hour in a greased pan.
CAKES
Blueberry Cake
contributed by Josie DiTullio
1 stick of margarine
1 and 1/4 cups of sugar
2 eggs
1/2 cup of milk
2 cups of flour
2 cups of blueberries
2 teaspoons of baking powder
1 teaspoon of vanilla
Cream margarine and sugar. Add eggs and mix well. Add flour, baking powder, vanilla
and milk. Mix well. Add floured blueberries.
Bake at 350 for 1 hour in a loaf pan. Add 1 teaspoon of sugar and cinnamon for topping
if desired.
Can also make muffins. Bake at 400 for 20 minutes in a muffin pan.
Cranberry Nut Coffee Cake
contributed by LeeAnn Martins
1/2 cup of margarine
1 cup of sugar
2 large eggs
1 teaspoon of almond extract
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 cup of sour cream
1/2 cup of walnuts
1 cup of whole berry cranberry sauce
Preheat oven to 350. Butter a 10-inch tube pan and flour it. In a large bowl, cream the
margarine and sugar. Beat in eggs and almond extract.
In another bowl, sift flour, baking soda and baking powder. Add 1/2 of the sifted flour
mixture to the egg mixture, then stir in the sour cream. Mix in remaining flour mixture.
Spread 1/2 the batter over the bottom of the pan then spoon 1/2 the cranberry sauce and
half the nuts. Cover with the remaining batter and top with the rest of sauce and nuts.
Bake on middle rack for 50-55 minutes. After cooked, let cake sit in pan for 5 minutes
before removing.
This is a great way to use up left over cranberry sauce. I have also used jellied sauce and
vanilla extract instead of almond.
Great for holidays.
Coffee Cake
contributed by Claire Turcotte
3/4 cup of sugar
1/3 cup of oil
1 egg
1/2 cup of milk
1 and 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
Topping
1/2 cup of brown sugar
2 tablespoons of granulated sugar
2 tablespoons oil
2 teaspoons of cinnamon
1/2 cup of nuts
Cake: Sift together the flour, baking powder and salt.
Mix first four ingredients (sugar, oil, egg and milk), then mix with dry ingredients.
Topping: Mix topping ingredients.
Put half of batter in a greased square pan, and put half of the topping mix on top. Then
pour remaining batter and sprinkle top with remaining topping.
Bake at 375 for 35 minutes.
Jewish Coffee Cake
contributed by K. Deslauriers
1 teaspoon of baking soda
1 pint (16oz) sour cream
1/2 pound of butter
1 tablespoon of vanilla
2 cups of sugar
4 eggs
4 cups of flour
1 teaspoon of baking powder
1 teaspoon of salt
Topping:
1/2 cup of nuts
1/2 cup of sugar
2 teaspoons of cinnamon
1. Mix baking soda with sour cream. Set aside.
2. Mix butter, vanilla, sugar and eggs. Set aside.
3. Mix dry ingredients together: flour, baking powder and salt
4. Mix topping separately.
Alternate mixing butter, sugar and eggs with sour cream and dry mixture.
Pour 1/2 batter in a greased tube pan and sprinkle with 1/3 of topping mix. Add
remaining batter, ending with the topping. Bake at 350 for at least an hour. Usually
takes longer.
Tomato Soup Cake
contributed by Becky & David Kanevski and Evelyn Fitzmaurice
2 eggs
1 cup of sugar
4 tablespoons of solid crisco
2 cups of flour
1 can of tomato soup
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of all spice
1/2 teaspoon of ground cloves
1 cup of raisins
Butter Cream Frosting
Butter, milk, confectionary sugar and vanilla
Beat eggs, add sugar, melt crisco and add to mixture. Add baking soda to tomato soup.
mix well. Add this to the mixture. Sift dry ingredients together and add to previous
mixture. Use an electric mixer. Batter will be very thick.
Add raisins last. Grease and flour a spring form tube pan. Add batter and cook for
approximately 1 hour at 350. Check with a toothpick to see if completely cooked. Let
cool for 10 minutes.
Evelyn`s recipe says to soak raisins in warm water and includes chopped nuts (1/2 cup)
and suggests a cream cheese frosting.
Apple Cinnamon Coffee Cake
contributed by George F. Fitzmaurice, Sr.
3/4 cup of sugar
1/4 cup of shortening, softened
1 egg
1/2 cup of milk
1 and 1/2 cups of sifted flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 or 3 apples, peeled and sliced
Topping:
1 teaspoon of cinnamon
2 tablespoons of sugar
Mix thoroughly sugar, shortening and egg using an electric mixer. Then add milk.
Sift together flour, baking powder, and salt. Then stir in and mix well.
In a 9-inch greased and floured square pan, pour batter Arrange apple slices on top of
batter, pressing them in slightly. Sprinkle top with the teaspoon of cinnamon and 2
tablespoons of sugar.
Bake at 375 for 25-35 minutes, or until a toothpick comes out clean.
Cut into 9, 3-inch squares.
Hot Water Chocolate Cake
contributed by Maureen Reid
2/3 cup of shortening
2 cups of sugar
2 eggs
2 cups of boiling water
2 and 2/3 cups of flour
1/2 teaspoon of salt
2 teaspoons of baking powder
2 teaspoons of baking soda
1/2 cup of unsweetened cocoa
2 teaspoons of vanilla
Using a mixer, cream shortening and sugar.
Add eggs and cream well.
Sift all dry ingredients, except the cocoa.
Add cocoa to boiling water and mix well.
Add dry ingredients alternately with boiling water to the creamed mixture at a low speed
until all ingredients are incorporated and the batter becomes smooth.
Grease and flour a 10-inch pan, then pour in batter. Bang pan lightly on counter to
allow ingredients to settle.
Bake at 350 for approximately 1 hour.
Chocolate Eclair Cake
contributed by Lisa Anderson
2 (3.5oz) packages of instant vanilla pudding
3 and 1/2 cups of milk
1 and 1/2 cups of confectionary sugar
24 graham crackers
9 oz of whipped topping
2 teaspoons of light corn syrup
Topping:
3 tablespoons softened butter
2 teaspoons of vanilla
2 packages of liquid baking chocolate
(Nestles choc-bake unsweetened)
3 and 1/2 tablespoons of milk
Cake: Beat pudding mix with 3.5 cups of milk. Fold in thawed whipped topping. Grease
a 9x13 glass baking dish. Layer with whole graham crackers. Cover with half of the
pudding mix. Layer with crackers again and pour remaining pudding mix. Top with
remaining crackers.
Topping: Beat all ingredients and spread over top of crackers
Refrigerate for at least 4-5 hours.
Ma`s Cake
contributed by Noreen Mussari
1 package of plain gelatin
2 tablespoons of cold water
pinch of salt
1 cup of milk
1/2 cup of sugar
1/2 pint of heavy cream
1 teaspoon of vanilla extract
yellow cake mix
Mix 2 tablespoons of cold water with 1 package of plain gelatin. Let set for 20 minutes.
Mix milk, salt, and sugar. Bring to a boil and mix with gelatin.
Let cool but watch that it doesn`t become too hard.
Whip heavy cream and add vanilla.
Mix the two together
Buy a yellow cake or cake mix and cut in half. Put cream in the middle and on top.
Serve with hot fudge sauce or strawberries.
Feather Sponge Cake
6 egg whites
6 egg yolks
1/2 cup of cold water
1 and 1/2 cups sugar
1/2 teaspoon of vanilla
1/2 teaspoon of orange or lemon extract
1 and 1/2 cups of sifted cake flour
1/4 teaspoon of salt
3/4 teaspoon of cream of tartar
Beat egg yolks until thick. Add water and continue to beat until thick. Gradually beat in
sugar, then extract.
Sift flour with salt three times. Fold into egg yolk mixture a little bit at a time.
Beat egg whites until foamy. Add cream of tartar and beat until it forms moist glossy
peaks. Fold into first mixture.
Bake in an ungreased 10-inch round tube pan at 325 for about an hour.
Invert pan to cool.
COOKIES
Molasses Cookies a la Nanny
contributed by David Kanevski and LeeAnn Martins
1 cup of sugar
1/2 cup molasses (or more)
1/2 cup melted solid crisco
1 cup sour milk
1 teaspoon of white vinegar
1 teaspoon baking soda
1 egg
1/2 cup raisins
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon ginger
Mix sugar, molasses, crisco and egg together. Mix flour, baking soda and spices together
and sift three times. Flour the raisins. Sour the milk by adding a teaspoon of white
vinegar then wait 5 minutes. Add milk and flour mixtures alternately mixing well
between each. Add raisins last.
Drop by teaspoonful onto a greased cookie sheet..not too close together as they do
spread.
Bake at 350 for 10-15 minutes.
LeeAnn`s recipe excludes the raisins and includes 3 and 1/2 cups of flour.
Italian Butter Cookies
Contributed by Susan DiTullio
6 cups of flour
6 teaspoons of baking powder
1 and 1/4 cups of sugar
pinch of salt (optional)
6 eggs
1/2 pound butter
1/4 cup of milk
1 teaspoon of vanilla
Mix flour, baking powder, sugar and salt. Make a hole in the middle of mix and add eggs
and softened butter, milk and vanilla. Mix.
Roll dough into strips, Cut into 2 inch pieces. Slit each end of strip. Bake on buttered
cookie sheet at 350 until golden brown. (About 8-10 minutes)
Frosting
1/2 stick of butter, softened
1/4 cup of milk
1 teaspoon of vanilla
1/2 box of confectionary sugar
Mix ingredients, cover cookies and sprinkle colored candy sprinkles before frosting
dries!!
I never measured frosting exactly, above amounts are estimated.
Grand Oatmeal Banana Cookies
contributed by Mari-Kate Gage
1 and 1/2 cup of flour
1/2 teaspoon of baking soda
1 teaspoon of salt
3/4 teaspoon of cinnamon
1 egg
1 cup of sugar
3/4 cup of shortening
1/4 teaspoon of nutmeg
1 medium banana
1 and 1/2 cup of oatmeal
1/2 teaspoon of lemon juice
1/2 cup of nuts (optional)
Cream sugar and shortening. Beat ingredients, beat in egg, stir in mashed banana, add
flour mixture, add oatmeal.
Drop on a greased cookie sheet.
Bake at 350 for 12-15 minutes.
Andrew`s Spritz Cookies
contributed by Andrew Gage
1 cup of margarine
1/2 cup of sugar
2 and 1/4 cups of all-purpose flour
1/2 teaspoon of salt
1 egg
1 teaspoon of vanilla extract
food coloring
Cream margarine, sugar, egg and extract.
Slowly add flour.
Add food coloring and put in a cookie press on an ungreased cookie sheet.
Bake at 400 for 6 minutes.
Filled Cookies
contributed by Kathleen Helen Lessard
(As given to me by my Aunt Helen)
1 cup of sugar
1 egg
2/3 cup of shortening, melted
1/2 cup of sweet milk
1 teaspoon of cream of tartar
1/2 teaspoon of baking soda
3 and 1/2 cups of flour (use more to handle dough)
Filling:
1 cup raisins, ground in a meat grinder
1/2 cup of sugar
1/2 cup of water
1 teaspoon of flour
(cook until thick)
Mix ingredients for dough and filling. Roll dough making it 1/8 inch thick. Use a
medium-size round cookie cutter. Put 1 teaspoon of filling in the center of round cookie,
then lay another piece on top, covering the filling.
Cook at 375 for about 15 minutes. May take less time. Check after 8 minutes.
Sugar Cookies
contributed by Carolyn Lessard
2/3 cup of shortening (Crisco Baking)
3/4 cup of sugar
1/2 teaspoon of vanilla
4 teaspoons of milk
1 and 1/2 teaspoons of baking powder
1/2 teaspoon of grated orange peel
1 egg
2 cups of sifted flour
1/4 teaspoon of salt
Thoroughly cream shortening, sugar, orange peel and vanilla. Add the egg, beat until
fluffy. Stir in milk.
Sift dry ingredients, stir in and mix.
Cut in half and chill for an hour.
On a floured surface, roll 1/2 the dough to 1/8-inch thick. Cut into shapes.
Bake on a greased cookie sheet at 375 for 6-8 minutes. Cool slightly before removing
from cookie sheet.
When cookies are completely cooled, frost. Makes two dozen.
Use Crisco Baking Shortening to ensure soft cookies.
DESSERTS
Peanut Butter Chocolate Bars
contributed by Meredith Fitzmaurice
1 cup of peanut butter
6 tablespoons of softened margarine
3/4 cup of packed brown sugar
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
3 eggs
1 cup of flour
2 cups of milk chocolate bits
Beat peanut butter, margarine and brown sugar, granulated sugar and vanilla in a large
mixing bowl until creamy. Beat in eggs, beat in flour, stir in 3/4 cups of chocolate bits.
Spread into a greased 13x9 baking pan.
Bake in a preheated oven at 350 for 25-30 minutes or until edges are lightly browned.
Remove from oven and immediately sprinkle with remaining chocolate bits.
Let stand for 5 minutes. Cool in pan.
Makes approximately 2 and 1/2 dozen bars.
Whoopie Pies
contributed by LeeAnn Martins
1 cup of sugar
5 tablespoons of margarine
2 cups of flour
1 cup of milk
5 tablespoons of baking cocoa
1 and 1/2 teaspoons of baking soda
1 egg
Blend ingredients well. Heat oven to 400. Put cookies by rounded teaspoons onto
ungreased cookie sheets. Bake for 6 minutes When cooled, place filling between two
cookies.
Filling
1/2 cup of margarine
1/2 cup of Crisco shortening
1 cup of confectionary sugar
1 cup of marshmallow
1 teaspoon of vanilla
1/2 teaspoon of salt
Sometimes I add a little more flour to the cookies and a little more confectionary sugar to
the filling.
These are really easy to make.
Chocolate Truffles
8 ounces of bittersweet or semisweet chocolate
1/4 cup of whipping cream
unsweetened cocoa powder
Chop chocolate into small pieces. Place in a bowl set over a pan of hot water or in the
top of a double boiler.
Heat until melted and smooth, stirring occasionally.
Remove from pan of hot water. Add the cream and stir well. Let cool.
Cover and refrigerate until the mixture is firm enough to hold and shape. (about 35
minutes)
Sift a layer of cocoa powder onto a plate or shallow dish.
Roll a teaspoons of chocolate mixture into a ball, then roll it in the cocoa and coat all
over.
Set truffles on a tray, make sure they don`t touch each other.
Cover and refrigerate. Remove 15 minutes before serving.
Variations:
For Liqueur-Flavored Truffles add 2 tablespoons of cherry or apricot brandy.
Can also roll truffles in minced hazelnuts or other nuts instead of cocoa.
Nana Grimes` Grapenut Pudding
contributed by Dee Prior
3 eggs
3/4 cup of sugar
3 cups of whole milk
1 teaspoon of vanilla
1/2 cup of grapenuts
nutmeg
Beat 3 eggs. Mix in sugar, milk, vanilla and grapenuts.
Pour into a loaf pan. Sprinkle nutmeg on top. Place loaf pan into a brownie pan with 1/2
inch of water in it.
Bake at 350 for 1 hour and check by inserting a knife. If it comes out clean, it`s done!
Serve warm with vanilla icecream.
A favorite of Papa Paul Coveney!!
Rocky Road S`Mores Bars
contributed by Amy Hidenfelter
1/2 cup of brown sugar (packed)
1/2 cup margarine
1 cup of flour
1/2 cup of graham crackers
2 cups of mini-marshmallows
1 (6oz) package of semi-sweet chocolate chips
1/2 cup of chopped walnuts (optional)
Beat margarine and sugar until light and fluffy. Press into bottom of a greased 9 inch
square pan. Sprinkle remaining ingredients. Bake at 375 for 15-20 minutes or until
golden brown.
Makes approximately 2 dozen bars.
Goes great with a tall glass of milk.
Coconut Snowballs
contributed by Sara Gage
1/2 cup of margarine
1 cup of sugar
1 cup of cut up dates
1 egg
1/2 cup of chopped walnuts
2 cups of Rice Krispies
coconut
Cook margarine, sugar, dates and beaten egg in a saucepan for 10 minutes. Cool. Add
nuts and Rice Krispies. Form into balls and roll in coconut.
PIES
Peaches and Cream Pie
contributed by LeeAnn Martins
Filling
1 can of sliced peaches, drained (reserve 3 tbsp of juice)
8 oz of cream cheese
1/2 cup of sugar
Crust
1 egg
1 small package of instant vanilla pudding
3/4 cup of flour
1/4 cup of oil plus another 1 tablespoon of oil
3 tablespoons of butter softened
Mix crust ingredients together. Pat into a pie pan.
Arrange peach slices on top of crust. In a separate bowl, beat together the cream cheese,
sugar and peach juice until fluffy. Spread over peaches. Sprinkle 1 teaspoon of
cinnamon over the top. Bake at 350 for 35 minutes. Serve after cooled.
This is a nice light dessert and very easy to make!
Perfect Apple Pie
contributed by Deb Gage
6 cups of thinly sliced tart apples
3/4 cup of sugar
2 tablespoons of flour
3/4 teaspoon of cinnamon
a dash of ground nutmeg
Pastry for 2 crust pie
2 tablespoons of butter
dash of salt
If apples lack tartness, sprinkle with lemon juice. Combine sugar, flour, spices and dash
of salt. Mix with apples.
Line a 9-inch pie plate with pastry. Fill with apple mixture. Dot with butter. Put on top
crust. Seal, cut slits in the top. Sprinkle with sugar.
Bake at 400 for 50 minutes.
Crumb-Top Apple Pie
contributed by Dyana Bogdan
Keebler graham pie crust
1 egg yolk, beaten
5.5 cups of sliced apples, peeled and cored
1 teaspoon of lemon juice
1/4 teaspoon of nutmeg
1/2 cup of sugar
1/4 cup of brown sugar
1/4 teaspoon of salt
3 tablespoons of flour
1/2 teaspoon of cinnamon
Brush pie crust with egg yolk and bake for about 5 minutes at 375 until light brown.
Remove from oven. In a separate bowl, combine apples, lemon juice, sugar, brown sugar,
flour, salt, nutmeg and cinnamon. Mix all well and spoon into the crust.
Topping
3/4 cup of flour
1/4 cup of sugar
1/4 cup of brown sugar
1 stick of butter (softened)
Mix with a fork or pastry blender until crumbly. Sprinkle evenly over top of pie. Place
on a baking sheet and bake at 375 for 50 minutes until topping is golden and filling is
bubbling.
Pretty easy and tastes great!
Swedish Apple Pie
contributed by Marge Fitzmaurice
6-8 apples
1 tablespoon of sugar
1 teaspoon of cinnamon
3/4 cup of melted butter
1 cup of sugar
1 cup of flour
1 egg
1/4 cup of chopped nuts (optional)
pinch of salt
Fill a pie pan with peeled apples (2/3 full). Sprinkle with 1 tablespoon of sugar and 1
teaspoon of cinnamon,
In a small bowl combine 3/4 cup of melted butter with 1 cup sugar, 1 cup of flour, 1 egg,
salt and chopped nuts. Pour over apples and bake at 350 for 45 minutes or until golden
brown.
Serve warm with ice cream..
Kid`s Page!
Playdough
contributed by Diane Fitzmaurice
3 cups of flour
1 and 1/2 cups of salt
3 tablespoons of oil
6 teaspoons of cream of tartar
3 cups of water
Place ingredients in a saucepan. Mix well and stir over a medium heat until it pulls away
from sides of the pan. Knead in food coloring. Recipe may be halved.
This is a great and easy home-made playdough recipe. It stays soft for months!
Loved by Rachel & Jack!
CLAY
contributed by K. Deslauriers
2 cups of baking soda
1 cup of corn starch
1 and 1/4 cups of water
food coloring
Blend above ingredients, cook over a medium heat, about 4 minutes until mixture
resembles mashed potatoes. Then cool in the pan with a damp cloth over it.
These recipes are edible...but I wouldn`t recommend it!
