3/4 cup shortening
1 cup brown sugar
1/3 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
Cream shortening and brown sugar; add molasses and egg. Mix well. Add remaining dry ingredients and mix. Shape dough into small balls. Roll in white sugar and place on cookie sheet. Press with fork. Bake for 10 to 12 minutes at 375 degrees.
Makes about 3 dozen.
Tuesday, December 22, 2009
Wednesday, December 9, 2009
Honey Baked Lentils
Honey Baked Lentils
(More-with-Less Cookbook p106)
Combine in a dutch oven or saucepan:
1 lb (2 1/3 c) lentils
1 small bay leaf
5 c water
2 tsp salt
Bring to a boil. Cover tightly and reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf.
Preheat oven to 350 degrees.
Combine separately and add to lentils:
1 tsp dry mustard
1/4 tsp powdered ginger
1 Tbsp soy sauce
1/2 c chopped onions
1 c water
Cut in 1 inch pieces:
4 slices bacon
Stir most of the bacon into lentils and sprinkle remainder on top.
Pour over all:
1/3 c honey
Cover tightly. Bake 1 hour. Uncover last 10 minutes to brown bacon.
Options:
- Bacon may be partially precooked if desired. Substitute 1/2 lb. browned ground beef or sausage, or omit meat completely.
- Delicious served with hot baked rice. Pass soy sauce.
- Replace ginger, soy sauce, and 1 c water in second group of ingredients with 2 Tbsp sugar, 1 tsp oregano, 2 c tomato sauce. Omit honey.
Tessa Dueck
(More-with-Less Cookbook p106)
Combine in a dutch oven or saucepan:
1 lb (2 1/3 c) lentils
1 small bay leaf
5 c water
2 tsp salt
Bring to a boil. Cover tightly and reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf.
Preheat oven to 350 degrees.
Combine separately and add to lentils:
1 tsp dry mustard
1/4 tsp powdered ginger
1 Tbsp soy sauce
1/2 c chopped onions
1 c water
Cut in 1 inch pieces:
4 slices bacon
Stir most of the bacon into lentils and sprinkle remainder on top.
Pour over all:
1/3 c honey
Cover tightly. Bake 1 hour. Uncover last 10 minutes to brown bacon.
Options:
- Bacon may be partially precooked if desired. Substitute 1/2 lb. browned ground beef or sausage, or omit meat completely.
- Delicious served with hot baked rice. Pass soy sauce.
- Replace ginger, soy sauce, and 1 c water in second group of ingredients with 2 Tbsp sugar, 1 tsp oregano, 2 c tomato sauce. Omit honey.
Tessa Dueck
Tuesday, December 8, 2009
Eight Layer Salad
EIGHT LAYER SALAD
Ingredients:
3 romaine hearts
16 oz. frozen baby green peas
2 bunches of green onions / scallions
12 oz. shredded sharp cheddar cheese
16 oz bacon
6 hard-boiled eggs
Seasonings:
salt
pepper
garlic salt
cayenne pepper
paprika
Topping: Blend the following ingredients in a bowl and set aside:
1-1/4 cup Kraft Miracle Whip
1/4 cup sour cream
3 Tbsp. creamy horseradish sauce
3 sweetener packages
Dash of garlic salt
1/2 tsp. of cayenne pepper
Preparation:
Green peas: Thaw in dish while the bacon and eggs are cooking.
Romaine lettuce: Shred
Bacon: Cut the bacon slices into strips before frying slowly to be crispy and easy to crumble. Drain the bacon and when it has cooled, crumble into tiny pieces.
Eggs: Hard boil eggs. Chop into small pieces.
Romaine Hearts: Peel off the outer leaves, wash, and dry with paper towels. Chop into small pieces and set aside in a bowl.
Green Onions/Scallions: Wash, dry with paper towels, cut off roots and upper tips. Cut into tiny s
Layering:
Use a large see-through bowl to display the layers of the salad.
1. Use about 1/2 of your chopped romaine spread evenly on the bottom of your bowl; lightly season with salt and pepper.
2. Spread the chopped egg; lightly season with salt and pepper.
3. Spread the green peas; lightly season with salt and pepper.
4. Spread the remaining 1/2 of the chopped romaine; lightly season with salt and pepper.
5. Spread the crumbled bacon - do not add salt and pepper as the bacon has enough salt.
6. Spread 1/2 of the chopped green onions; lightly season with salt and pepper.
7. Spread the shredded cheddar cheese; lightly season with salt and pepper.
8. Add the topping and carefully spread evenly as though you are icing a cake. Add the remainder of the green onions. Sprinkle a dash of paprika.
Refrigerate your salad for 12-24 hours before serving.
When you are ready to serve, mix your salad so that the topping and layers are distributed evenly.
It tastes even better the next day; if there are any leftovers.
Sue Czubak
Ingredients:
3 romaine hearts
16 oz. frozen baby green peas
2 bunches of green onions / scallions
12 oz. shredded sharp cheddar cheese
16 oz bacon
6 hard-boiled eggs
Seasonings:
salt
pepper
garlic salt
cayenne pepper
paprika
Topping: Blend the following ingredients in a bowl and set aside:
1-1/4 cup Kraft Miracle Whip
1/4 cup sour cream
3 Tbsp. creamy horseradish sauce
3 sweetener packages
Dash of garlic salt
1/2 tsp. of cayenne pepper
Preparation:
Green peas: Thaw in dish while the bacon and eggs are cooking.
Romaine lettuce: Shred
Bacon: Cut the bacon slices into strips before frying slowly to be crispy and easy to crumble. Drain the bacon and when it has cooled, crumble into tiny pieces.
Eggs: Hard boil eggs. Chop into small pieces.
Romaine Hearts: Peel off the outer leaves, wash, and dry with paper towels. Chop into small pieces and set aside in a bowl.
Green Onions/Scallions: Wash, dry with paper towels, cut off roots and upper tips. Cut into tiny s
Layering:
Use a large see-through bowl to display the layers of the salad.
1. Use about 1/2 of your chopped romaine spread evenly on the bottom of your bowl; lightly season with salt and pepper.
2. Spread the chopped egg; lightly season with salt and pepper.
3. Spread the green peas; lightly season with salt and pepper.
4. Spread the remaining 1/2 of the chopped romaine; lightly season with salt and pepper.
5. Spread the crumbled bacon - do not add salt and pepper as the bacon has enough salt.
6. Spread 1/2 of the chopped green onions; lightly season with salt and pepper.
7. Spread the shredded cheddar cheese; lightly season with salt and pepper.
8. Add the topping and carefully spread evenly as though you are icing a cake. Add the remainder of the green onions. Sprinkle a dash of paprika.
Refrigerate your salad for 12-24 hours before serving.
When you are ready to serve, mix your salad so that the topping and layers are distributed evenly.
It tastes even better the next day; if there are any leftovers.
Sue Czubak
Aunt Casey's Grape Salad
Aunt Casey's Grape Salad
1 lb red grapes
1 lb green grapes
8 oz cream cheese
8 oz sour cream
3/4 cup nuts (walnuts, pecans, etc)
1 tsp vanilla
1/2 cup brown sugar
Mix cream cheese and sour cream until smooth. Add brown sugar and vanilla. Mix well, add grapes and nuts.
Topping:
1/2 cup brown sugar
1/2 cup nuts
Mix well and sprinkle on top. Chill.
1 lb red grapes
1 lb green grapes
8 oz cream cheese
8 oz sour cream
3/4 cup nuts (walnuts, pecans, etc)
1 tsp vanilla
1/2 cup brown sugar
Mix cream cheese and sour cream until smooth. Add brown sugar and vanilla. Mix well, add grapes and nuts.
Topping:
1/2 cup brown sugar
1/2 cup nuts
Mix well and sprinkle on top. Chill.
Baked Casserole
Baked Casserole
(Church Social)
4 pounds fresh chicken breast
¼ cup milk
¼ cup flour
1 teaspoon salt (less if using bacon fat for frying)
1/8 teaspoon pepper
½ cup fat (I like to use bacon fat)
½ pound mushrooms
1 Tablespoon chopped onion
2 cups hot cream or evaporated milk
Cut chicken into bite size pieces, dip into milk, then into mixture of flour, salt and pepper. Brown chicken in fat and place in deep baking dish. Cook mushrooms for 3 minutes in fat remaining in pan and add with onion to chicken. Cover with hot cream or hot evaporated milk. Cook in moderate oven (350 degrees Fahrenheit) until chicken is tender and the cream cooks to a thick sauce, from 1 to 2 hours. Serves 8.
I generally use about 4 times the flour mixture, which works out to 1 cup flour, 2-3 teaspoons salt, and ½ teaspoon pepper. I also like to make sure the chicken is fully cooked with the frying because I usually prepare this dish up to the baking stage the day before.
With some liberties from Culinary Institute Encyclopedic Cookbook by Ruth Berolzheimer, 1988 paperback edition.
Linda St. John
(Church Social)
4 pounds fresh chicken breast
¼ cup milk
¼ cup flour
1 teaspoon salt (less if using bacon fat for frying)
1/8 teaspoon pepper
½ cup fat (I like to use bacon fat)
½ pound mushrooms
1 Tablespoon chopped onion
2 cups hot cream or evaporated milk
Cut chicken into bite size pieces, dip into milk, then into mixture of flour, salt and pepper. Brown chicken in fat and place in deep baking dish. Cook mushrooms for 3 minutes in fat remaining in pan and add with onion to chicken. Cover with hot cream or hot evaporated milk. Cook in moderate oven (350 degrees Fahrenheit) until chicken is tender and the cream cooks to a thick sauce, from 1 to 2 hours. Serves 8.
I generally use about 4 times the flour mixture, which works out to 1 cup flour, 2-3 teaspoons salt, and ½ teaspoon pepper. I also like to make sure the chicken is fully cooked with the frying because I usually prepare this dish up to the baking stage the day before.
With some liberties from Culinary Institute Encyclopedic Cookbook by Ruth Berolzheimer, 1988 paperback edition.
Linda St. John
Antijitos
ANTIJITOS-LIKE-AT-MONTANAS
Ingredients
• 4 10" flour tortillas
• 8 oz light cream cheese
• 2 c grated cheddar or texmex cheese mix
• 4 oz can jalapeno peppers
Directions
1. Soften cream cheese (I use the microwave) and beat with mixer until creamy and easy to spread.
2. Drain jalapenos and chop fine if necessary and add to cream cheese.
3. Stir in grated cheese.
4. Spread 1/4 of mixture on a wrap and roll up to form a cylinder.
5. Repeat for remaining 3 wraps.
6. Bake at 375 F for about 10 minutes or until tortillas get crisp at ends and cheese mixture is heated through.
7. Slice each cylinder in 6 pieces and arrange on a platter for serving. Serve hot.
8. Use sour cream for dipping.
Chris Woodley
Ingredients
• 4 10" flour tortillas
• 8 oz light cream cheese
• 2 c grated cheddar or texmex cheese mix
• 4 oz can jalapeno peppers
Directions
1. Soften cream cheese (I use the microwave) and beat with mixer until creamy and easy to spread.
2. Drain jalapenos and chop fine if necessary and add to cream cheese.
3. Stir in grated cheese.
4. Spread 1/4 of mixture on a wrap and roll up to form a cylinder.
5. Repeat for remaining 3 wraps.
6. Bake at 375 F for about 10 minutes or until tortillas get crisp at ends and cheese mixture is heated through.
7. Slice each cylinder in 6 pieces and arrange on a platter for serving. Serve hot.
8. Use sour cream for dipping.
Chris Woodley
Bavarian Apple Torte
BAVARIAN APPLE TORTE
Crust: ½ cup butter
1/3 cup sugar
½ teaspoon amaretto liqueur
1 cup all-purpose flour
Filling: 375 grams cream cheese, room temperature
¼ cup sugar
2 medium eggs
1 teaspoon amaretto liqueur
4 cups peeled, sliced apples
1/3 cup brown sugar
1 teaspoon cinnamon
¼ cup sliced almonds
Icing sugar
For crust, place all ingredients in bowl and work with hands until mixture goes together. Press on bottom and up the sides of a 9-inch springform pan.
For filling, place cream cheese, sugar, eggs and amaretto into bowl, and beat together until well mixed. Pour into pastry lined pan.
Mix apples, sugar and cinnamon and scatter over cheese layer. Sprinkle with almonds. Bake at 450 deg. F. for 10 minutes. Reduce to 375 deg. F. and bake a further 25 minutes. Cool before removing from pan and sprinkle with icing sugar.
Kim Redlin
Crust: ½ cup butter
1/3 cup sugar
½ teaspoon amaretto liqueur
1 cup all-purpose flour
Filling: 375 grams cream cheese, room temperature
¼ cup sugar
2 medium eggs
1 teaspoon amaretto liqueur
4 cups peeled, sliced apples
1/3 cup brown sugar
1 teaspoon cinnamon
¼ cup sliced almonds
Icing sugar
For crust, place all ingredients in bowl and work with hands until mixture goes together. Press on bottom and up the sides of a 9-inch springform pan.
For filling, place cream cheese, sugar, eggs and amaretto into bowl, and beat together until well mixed. Pour into pastry lined pan.
Mix apples, sugar and cinnamon and scatter over cheese layer. Sprinkle with almonds. Bake at 450 deg. F. for 10 minutes. Reduce to 375 deg. F. and bake a further 25 minutes. Cool before removing from pan and sprinkle with icing sugar.
Kim Redlin
Chocolate Dipped Shortbread
Servings: 18 cookies
Ingredients:
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) cornstarch
1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1/4 tsp (1 mL) vanilla
Decorations:
1/2 cup (125 mL) milk or semisweet chocolatechips
1/4 tsp (1 mL) vegetable oil
Candy-coated chocolate pieces, colouredsprinkles or stars
Line 2 rimless baking sheets with parchment paper. Place oven rack in centre of oven. Heat to 300°F (150°C).
In mixing bowl, whisk flour with cornstarch. In large mixing bowl and using wooden spoon, beat butter with sugar until fluffy. Stir in vanilla.
Stir in flour mixture, half at a time, to make smooth dough with no streaks.
On lightly floured work surface and using hands, roll dough into two 9-inch (23 cm) logs; cut each log into 9 pieces. Roll each piece into ball. Place, 2 inches (5 cm) apart, on prepared baking sheets.
Bake, 1 sheet at a time, in centre of oven until bottoms are golden brown, 30 to 35 minutes. Wearing oven mitts, transfer baking sheets to rack. Let cool for 2 minutes. Using metal spatula, transfer cookies to rack and let cool completely.
Line rimmed baking sheet with parchment paper; set aside. Pour enough water into small saucepan to come 1 inch (2.5 cm) up side. Heat on stove over medium heat until hot but not boiling. Remove from heat.
Place chocolate chips and oil in heatproof bowl. Wearing oven mitts, place bowl over hot water; stir until chocolate is melted and smooth. (Be careful not to get any water in chocolate or it will clump.) Move bowl to work surface.
Dip cookies, 1 at a time, halfway into chocolate, shaking gently over bowl to remove excess. Dip into desired decorations. Set on prepared baking sheet. Refrigerate until chocolate is firm and shiny, about 30 minutes.
In mixing bowl, whisk flour with cornstarch. In large mixing bowl and using wooden spoon, beat butter with sugar until fluffy. Stir in vanilla.
Stir in flour mixture, half at a time, to make smooth dough with no streaks.
On lightly floured work surface and using hands, roll dough into two 9-inch (23 cm) logs; cut each log into 9 pieces. Roll each piece into ball. Place, 2 inches (5 cm) apart, on prepared baking sheets.
Bake, 1 sheet at a time, in centre of oven until bottoms are golden brown, 30 to 35 minutes. Wearing oven mitts, transfer baking sheets to rack. Let cool for 2 minutes. Using metal spatula, transfer cookies to rack and let cool completely.
Line rimmed baking sheet with parchment paper; set aside. Pour enough water into small saucepan to come 1 inch (2.5 cm) up side. Heat on stove over medium heat until hot but not boiling. Remove from heat.
Place chocolate chips and oil in heatproof bowl. Wearing oven mitts, place bowl over hot water; stir until chocolate is melted and smooth. (Be careful not to get any water in chocolate or it will clump.) Move bowl to work surface.
Dip cookies, 1 at a time, halfway into chocolate, shaking gently over bowl to remove excess. Dip into desired decorations. Set on prepared baking sheet. Refrigerate until chocolate is firm and shiny, about 30 minutes.
Additional Information
- Tip: To soften butter, let it stand at room temperature for 30 minutes.
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