Hummus - Karl's Batch

 1 can - Chickpeas

1/4 cup - Roasted Tahini 

1 Garlic Clove, Minced

3 Tbsp - Olive Oil (For Low FODMAP, use garlic infused olive oil and eliminate garlic clove)

1/4 cup - Lemon Juice (best replaced with one fresh squeezed lemon)

1 Tsp - Salt

1 Tsp - Ground Cumin

1 Tsp - Ground Coriander

1/2 Tsp - Ground Black Pepper (can substitute white pepper)

1/4 Tsp - Crushed Red Pepper Flakes (Cayenne)

Start by draining the chickpeas, save the juice.

Mix all ingredients in a food processor. Add some juice back to thin to taste.

Orange Chicken - Like Panda Express

Deep Fried Chicken Cubes

2 Pounds Boneless Chicken Pieces, Skinned

1 Egg

1 ½ tsp Salt

1 tsp White Pepper

1 tbsp Cooking Oil

½ cup Corn Starch

¼ cup Flour

Preheat deep-fryer to 375 degrees. 

Cut chicken pieces into 2-inch squares and place in a large bowl.  Stir in Egg, Salt, White Pepper and oil.  Mix well.  

In a separate bowl, mix Corn Starch and Flour.  Toss small batches of chicken pieces in dry mix bowl to coat.  Cook small batches in the deep fryer for 3-4 minutes until golden and crisp. (Do not overcook as this will make the chicken tough.  Place chicken directly on paper towels to drain.  Set aside, once complete.

Orange Chicken Sauce

1 ½ tbsp Soy Sauce

1 ½ tbsp Water

5 tbsp Sugar

5 tbsp White Vinigar

Mix all ingredients and set aside.

Stir Fry

¼ cup Water

1 tbsp Corn Starch

1 tbsp Oil

1 tbsp Minced Garlic

1 tbsp Minced Ginger Root

1 dash Crushed Chillis

¼ cup Chopped Green Onions

1 tbsp Rice Wine

1 tsp Sesame Oil

1 Orange Zest

In a small bowl, whisk together Water and Corn Starch and set aside.

In a clean Wok or large frying pan, add 1tbsp to the Hot pan adding Garlic and Ginger.  Stir Fry until fragrant.  Add Crushed Chillis and Green Onions.  Add Rice Wine, continuing to stir for 3 seconds.  Add Orange Chicken Sauce, bringing to a boil.  Add water and cornstarch mix, continuing to stir and add deep fried chicken cubes.  Once all chicken is coated, add Sesame Oil and Orange Zest.  Stir for 10 seconds and serve immediately.

 

Buffalo Sauce

1 tbsp. olive

 oil

1 tbsp. 

garlic infused olive oil

1/8 tsp. Freshly ground black pepper

1/4 c. 

hot sauce (such as Frank's)

2 tbsp. Maple Syrup

4 tbsp. 

butter

"Honey" Mustard Sauce - Modified Low Fodmap

• 1/3 cup Dijon mustard
• 1/4 cup Maple Syrup
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice (or white distilled vinegar)
• 1/8 teaspoon cayenne pepper

Maple chicken (modified honey chicken)

INGREDIENTS

• 1 tablespoon brown sugar
• 2 tablespoons maple syrup
• ¼ cup coconut aminos
• 2 teaspoons chopped fresh ginger
• 2 teaspoons garlic infused olive oil
• 1 teaspoon cayenne pepper 
• Salt & pepper to taste
• 4 skinless, boneless chicken breast halves, cut into ½-inch strips
• 1 tablespoon vegetable oil
• 1 tablespoon corn starch
• 1/4 cup water

INSTRUCTIONS

1. Mix together brown sugar, maple syrup,  coconut aminos, ginger, garlic infused oil and cayenne  pepper in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips; brown chicken on both sides, about 1 minute per side. Pour the sauce over the chicken and stir to combine. Blend roux of water and corn starch and add as thickening.  Simmer uncovered until the sauce thickens, 8 to 10 minutes. 
4. Toss with the cooked broccoli, if desired, or serve the broccoli on the side.
5. Serve over rice. Top with sesame seeds and sliced green onion.

NOTES

Adjust hot sauce to taste and desired spice level or omit for no spice.

Try this with steamed broccoli. 

Honey Soy Chicken

INGREDIENTS

• 1 tablespoon brown sugar
• 2 tablespoons honey
• ¼ cup soy sauce
• 2 teaspoons chopped fresh ginger
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce*
• Salt & pepper to taste
• 4 skinless, boneless chicken breast halves, cut into ½-inch strips
• 1 tablespoon vegetable oil

INSTRUCTIONS

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips; brown chicken on both sides, about 1 minute per side. Pour the sauce over the chicken and stir to combine. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Toss with the cooked broccoli, if desired, or serve the broccoli on the side.
4. Serve over rice. Top with sesame seeds and sliced green onion.

NOTES

Adjust hot sauce to taste and desired spice level or omit for no spice.

Try this with your favorite cooked vegetable! Green beans or snap peas would also be delicious.

Slightly adapted from allrecipes.

John's Ginger Cookies

From Mary Etchison

1 c. butter (room temperature)
2 c. brown sugar (lightly packed)
1/2 c. molasses
2 eggs
4-1/2 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
4 tsp. ginger
4 dashes ground cloves

Cream butter, add sugar, molasses, then egg. Add all of the dry ingredients, mix well then chill.

Press each ball of dough with the bottom of a sugar-coated glass and bake at 350 degrees until they look just underdone. They will be soft and delicious.

ONE-BOWL CHOCOLATE CAKE

JOE SCHRADER BAKED THIS AND SENT IT ON TO BE INCLUDED IN THESE RECIPES.
HE SWAPPED OUT THE FLOUR FOR A GLUTIN-FREE FLOUR BLEND ( Red Mill )  AND THE MILK FOR A CASHEW MILK TO MAKE A GLUTIN -Free and DAIRY -Free DESSERT.

350 degrees
Bake 30 minutes

1 cup flour (or a glutin-free flour)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. baking powder
1/4 tsp salt
3/4 cup milk ( or a dairy-free milk substitute)
1/3 cup cooking oil
1tsp. Vanilla
1 egg

Grease and lightly flour an 8x8 inch baking pan. Set pan aside.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

Add milk, oil, and vanilla.  Beat with electric mixer on low speed until just combined.  Then beat on medium speed for 2 minutes. Add egg and beat 2 minutes more.

Pour batter into prepared pan.

Bake at 350 for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan. Cool thoroughly on a wire rack.

Frost with your favorite frosting. 

Cocktail Sauce

Servings - 30ish

Preparation Time: 30min

Ingredients:

2 - 14oz can of fire roasted diced tomatoes1 - 12oz can of tomato paste
1/2 cup distilled white vinegar
1/4 cup chopped horseradish root
2/3 cup natural maple syrup
1 tsp freeze dried chives (could be fresh)
1 tsp garlic infused olive oil
1 tsp salt
1/4 tsp celery flakes
1/4 tsp mustard powder
1/4 tsp finely ground black pepper

Mix all ingredients, except Tomato Paste, in large mixer or VitaMix.  Add ingredients while mixer is running on low.  Once all ingredients are added, slowly bring the mixer to high (for VitaMix, use High in the variable settings, not Max).  Blend for 5 min or until nothing larger than 1mm remains.  Transfer entire mix to large sauce pan.  Add tomato paste and simmer to thicken down to desired consistency (10-20min)

Home made ketchup

Servings - 30ish

Preparation Time: 30min

Ingredients:

1 - 28oz can of crushed tomatoes
1 - 14oz can of fire roasted diced tomatoes
1/2 cup stevia leaf extract ( I used Stevia in the Raw)
1/2 cup distilled white vinegar
1 tsp freeze dried chives (could be fresh)
1 tbsp garlic infused olive oil
1 tsp salt
1/4 tsp celery flakes
1/2 tsp mustard powder
1/4 tsp finely ground black pepper

Mix all ingredients in large mixer or VitaMix.  Add ingredients while mixer is running on low.  Once all ingredients are added, slowly bring the mixer to high (for VitaMix, use High in the variable settings, not Max).  Blend for 5 min or until nothing larger than 1mm remains.  Transfer entire mix to large sauce pan and simmer to thicken down to desired consistency (10-20min)

Chicken Nuggets

Serves: 4

Preparation Time: 20min

Ingredients:

1 lb boneless chicken breast
2 Eggs
1/4 cup White Vinegar
1/4 tsp Salt
1 cup GF flour (Krusteaz (r) used)
1/2 tbsp Baking Powder
Cooking oil to fill deep fryer

Preheat deep fryer to 350-375 degrees F

Cut chicken into 1 inch cubes.
Whisk eggs and vinegar in a bowl until frothy.
Blend flour, salt and baking powder in a separate bowl.
Add chicken cubes to the egg mixture.  Stir until all sides are coated.
Remove cubes individually from egg mixture with tongs, and toss in flower mixture until lightly coated.
Cook chicken in deep fryer until golden brown.

(Fast substitution, Gluten Free Bisquick can be substituted for Flour, Baking Powder an Salt)

Bacon Wrapped Steak Medalions

Preparation Time: 15 min
Serves: 6

Ingredients:

3 cloves garlic
3 Tbsp olive oil
1.5 lb Sirloin Steak
1/4 lb Thick Cut Bacon
1 Tbsp Black Pepper
1 Tbsp Coarse Sea Salt (Can substitute Kosher Salt)
2 Tbsp Organic Better Than Bouillon (R) Roasted Chicken Base
Toothpicks

Cut garlic cloves in half
In a frying pan, heat olive oil on medium-low and add cut cloves with the cut side down.  Simmer for 5min, then remove garlic cloves.

Cut steak into 1.5 - 2 inch diameter pieces, 3/4 inch thick.
Mix Salt, Pepper and Chicken Base in a medium (8-12" diameter) mixing bowl.  This will be thick
Add Steak pieces to the bowl and mix until all sides are covered

Wrap each piece of steak with one slice of bacon, using toothpicks to hold in place.
Place wrapped steak in the frying pan, overlapping side of the bacon down.  Using tongs, rotate pieces every few minutes until all sided are cooked.

Orange - Chocolate Fondue

This is a great Fondue recipe with a substitution for Triple-Sec that was sugar free. Gluten-Free, Dairy-Free, Low Sugar, #Awesome-sauce Serves 4-6 Preparation time, 10min (not including Triple-Sec) Ingredients: 1/4 cup Coconut Oil 1/4 cup Almond or Cashew Milk (thicker than rice or soy milk) (Sugar-Free) 1/4 cup Triple-Sec 10 oz simisweet chocolate (Guittard 48% cacao used here) Wooden skewers Options for Dunking Berries Pound Cake Small Marshmallows Slowly heat the Cocunut Oil and Milk on LOW heat for 5 minutes. Slowly stir in the chocolate until dissolved. Continue stirring in Triple-Sec. Remove from heat and serve with berries, pound cake and/or small marshmallows. Triple-Sec Substitute Preparation Time 10min Marination Time 2-10days Ingredients: 2 cups water 6 Mandarin Oranges 1 cup Stevia 1/4 cup Sugar Heat water in sauce pan on LOW for 5min Peel all six oranges. Add sugar and Stevia to water Add oranges Continue to heat on Low for 5min. Pour entire contents into tupper ware or glass jar. Store in refrigerator for minimum 36 hours before use.

CARAMEL BARS

CARAMEL BARS

From Buzzy Evans
2017

64 wrapped caramels (Kraft)
1/2 cup plus 2 Tbl. Milk
2 cups rolled oats
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 tsp. Salt
1 1/2 cups butter, softened
2 cups chocolate chips
1 cup chopped pecans

Melt caramels in milk, set aside to cool slightly.
Preheat oven to 350 degrees.
Mix oats, flour, brown sugar, soda, salt and butter together.
Press half of mixture into 15x10x1 inch pan. Bake 10 minutes.
Sprinkle chocolate chips and nuts evenly over baked crust.
Drizzle with caramel mixture
Top with remaining crust mixture.  Bake 10-15 minutes longer.

Makes 5 dozen

Very Lemon Bread-- Freezes Well

1/2 cup shortening
1 cup sugar
Grated rind of a lemon
2 eggs
1/2 cup milk
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/4 cup sugar
Juice of 1 lemon

Cream shortening and sugar.  Add lemon rind.  Beat in eggs.
Sift dry ingredients and add them alternately with milk and first mixture.

Bake in 9x5 loaf pan at 350 for 50-60 min.
Remove from pan while warm.

Mix sugar and lemon juice.  Spoon over the bread.  Prick the top with a fork so the bread will absorb the juice.
Cool.
Frost the top of the cake.  Let it set up before slicing.


Lemon Frosting:
1 cup plus 1 Tbl powdered sugar
2 Tbl whole milk
1/2 tsp lemon extract
Mix in small bowl at low speed.

Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
Combine sugar and corn syrup in large saucepan.  Cook over low heat, stirring constantly to melt sugar, just until mixture comes to boil.  Remove from heat.

Blend in 1 cup peanut butter
Stir in 6 cups Rice Krispies
Press into a 9x13 pan.

Melt together:
1 6-oz pkg chocolate chips
1 6-oz pkg butterscotch chips
Spread over top of bars.

Lemon Bars

Heat oven to 350.

2 c flour
1 c butter
1 1/2 c powdered sugar
Mix together until crumbly.  Pat mixture into a 9x13 pan.
Bake for 20 minutes.

Mix the following ingredients and pour it over the cooled baked crust.
4 eggs, beaten
2 c sugar
4 Tbl flour
1 tsp baking powder
6 Tbl lemon juice

Bake for 30 minutes more. Cool.
Sprinkle with powdered sugar.

Makes 24 bars.

Snickerdoodles

1 cup soft shortening
1 1/2 c sugar
2 eggs, beaten
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 Tbl sugar
3 tsp cinnamon

Mix shortening, 1 1/2 c sugar and eggs.  Sift flour, cream of tartar, soda, and salt.  Add to first mixture.  Chill

Mix 3 Tbl sugar and cinnamon.  Roll dough into balls the size of a small walnut.  Roll in sugar/cinnamon mixture.  Place about 2 inches apart on untreated cookie sheet.
Bake at 400 for 9-10 min.  Cookies should be lightly browned, but still soft.

Makes about 5 dozen.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 tsp baking powder
1 egg, beaten
Mix well.  Roll into balls the size of walnuts.
Bake at 325 for about 10 minutes.

Makes about 3 dozen cookies.

Rhubarb Cake

1/2 c shortening
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb

Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar

In large mixing bowl, cream shortening and sugar.   Add egg.  Stir in vanilla.

Pour buttermilk into a 2-cup container.  Add soda.  Mix.  Combine dry ingredients.
Add alternately to sugar mixture with buttermilk.  Fold in rhubarb.  Mix well.

Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.

(From North Country Cabin Cooking cook book)

Rhubarb Freezer Jam

2 cups rhubarb

1 cup sugar

1 3-oz pkg wild strawberry jello

1 8-oz can crushed pineapple, plus liquid

Cook rhubarb and sugar until soft.  Add jello, pineapple and it's liquid.

Bring to a boil.. Simmer for 15 minutes.  Pour into sterilized jars.  Freeze.

Butterscotch Sauce for Ice Cream Sundaes

Do not freeze.  Keeps about 3 weeks in the refrigerator.

1 lb dark brown sugar
1 c sugar
1 c half and half
1 stick butter
2 tsp vanilla
Combine all ingredients in top of double boiler.  Cook slowly, until thick.

Tops about 12 sundaes.

Blueberry Cinnamon Sauce for Waffles, Pancakes, Cake

Serve warm.

1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice

In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt.  Set aside.

In saucepan, combine water and 1/2 cup of the blueberries.  Bring to a boil.  Mash berries.  Add sugar mixture, cook and stir until sauce thickens and bubbles.  Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.

Makes 2 cups.

Quiche Recipe from Judy Peerboom

Prepare a 9" pie pan.... line with pie crust
Or for a crustless quiche, forget the pie crust and just use a non-stick spray

Preheat oven to 375

Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard

Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese

Mix to your choice.  Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.

Waffles of Insanity (Inconceivable)

Combine:
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.

In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.

Let mixture sit for about 20 minutes.

Preheat waffle iron.  Do not use non-stick spray.
Bake according to waffle iron instructions.  Do not over cook.

Overnight Cinnamon Rolls

If you would rather bake the cinnamon rolls right away, instead of leaving them in the refrigerator overnight, allow them to rise about 40 minutes in a warm place.  Bake in a preheated 350 oven and bake 20 minutes or until golden.

2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out

For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon

For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla



Stir yeast and sugar into warm water.  Let sit for 10-15 min while you prepare the milk.

Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt.  Allow mixture to cool to warm.

Stir the beaten eggs into the yeast mixture.  Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly.  Whisk in the remaining 1/2 cup of sugar and the salt.

Add half of the flour to the bowl, using a spoon to combine.  Add the remaining flour, and stir.  Then switch to dough hook and beat until dough is soft and springy, about 6 minutes.  The dough should be tacky and shouldn't coat your finger when you touch it.  If it is still too sticky, add a bit more flour


Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.

Punch the dough down and turn onto a floured surface.  Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.

Spread butter evenly over dough.  Sprinkle sugars and cinnamon evenly over top.  Sprinkle raisens over top if desired.

Cut rectangle in half so there are two 12x12 inch squares.  Roll each square into a tight log and then cut it into 12 roll slices.  Place rolls into a buttered dish,  8 in a 9x13 pan or 6 in a 9 inch pie pan.  Cove the rolls loosely with Saran Wrap.  Refrigerate the rolls overnight, for 8-12 hours.

In the morning, take the pans out of the refrigerator and allow them to rise in a warm place  for 45
minute or so until puffed.

Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set.  Don't overbake.

Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy.  Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.

Slow Cooker Beef Brisket French Dip Sandwiches

I found this recipe at neighborhood blog.com

3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover

Add oil to large skillet and heat over medium heat.  Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides.  Add brisket to the hot oil and brown all sides.

Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.

In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft.  Add broth and wine and cook off alcohol from the wine.  Pour all of this over brisket and add enough water to cover the vegetables.

Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.

For sandwiches:
Remove brisket from crockpot and shred it.  Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted.  Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese.  Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts.  Top with other half of the bun.  Use the remaining broth from the crockpot as "dip" for the sandwiches.  Dunk and enjoy!

Caramel-Pecan Rolls

This is from Hell's Kitchen restaurant in Minneapolis
Mitch Omer had a cooking class that Andie and I went to long ago.

1 3/4 c. whole milk
1/3 c. honey
1/4 c. butter
1 pkg. active dry yeast
1 large egg
2 tsp. kosher salt
4-5 c. flour
1 c. sugar
1/2 c. firmly packed dark brown sugar
2 Tbl. cinnamon
4 c. Caramel Sauce (see attached recipe)
1/2 c. (1 stick) butter, melted
3 c. pecan pieces (see attached recipe)

Preheat oven to 350.

Prepare caramel sauce and pecan pieces according to recipes.

Heat milk, honey and butter in a saucepan until lukewarm, no more than 110 degrees.  Remove from heat and sprinkle yeast over mixture.  After yeast blooms, about 5 minutes, pour mixture into the

bowl of a stand mixer fitted with a dough hook or paddle.

Add egg, salt, and 2 c. flour,  Beat on medium speed for 5-7 minutes.  Add remaining flour as needed until dough begins to pull away from side of bowl.  It will still be a little sticky.
On floured surface, knead dough until smooth and elastic.  Cut dough in half.  Roll each portion into a ball, cover with kitchen towel, and let rise until doubled, about 35 minutes.  Then punch down, and let rise for 11 more minutes.

Mix sugar, brown sugar, and cinnamon.

Roll each portion into a large rectangle, 1/2 inch thick.  Using half the melted butter, brush top of each portion and sprinkle sugar mixture evenly.  Roll into logs lengthwise, like a jelly roll.   From logs, cut individual cinnamon rolls, 1 3/4 inch thick.

Pour half of caramel sauce into 2x10x14 pan.  Arrange rolls in pan, cover with a kitchen towel and
allow to double in size.

Remove towel and place the pan on a rack in the middle of the oven.  Bake 25-35 minutes or until golden brown.

Remove from oven and brush with remaining melted butter.  Invert onto a wire rack, separate the rolls and let cool.



To serve, ladle 1/4 c. of the remaining sauce over each roll, and sprinkle with pecan pieces.

CARAMEL SAUCE

1 c. butter
1/2 c. light corn syrup
3 c. firmly packed dark brown sugar

OR

3 c. firmly packed dark brown sugar
3 c. heavy cream

Place ingredients from either list in a saucepan and slowly heat to a boil.  Reduce heat and simmer, stirring, until thick, about 9 minutes.

Makes 4 cups.


PECAN PIECES
4 Tbl. (1/2 stick) butter
3 C. pecan pieces 
2 tsp. kosher salt
Melt butter in a skillet over medium heat.  When butter starts to bubble, add pecan pieces and salt, stirring well to coat.  Cook and stir until pecans are browned, about 3 minutes.  Remove from heat and drain on a double thickness of paper towels.  Makes 3 cups.  

Outback Honey Wheat Bread

A dark small loaf kind of like they serve at Outback
Leftover bread can be sliced, brushed with garlic butter and toasted in oven.

1 1/2 c. Warm Water
2 Tbl. Cooking Oil
1/4 c. Honey
1/4 c. Molasses
2 c. Flour
2 Tbl Cocoa Powder
2 tsp. Instant Coffee Powder
1 tsp. Salt
2 1/4 tsp. Yeast (1 envelope)
Combine all in a large bowl.  Using dough hook on mixer, mix until very smooth.
Let stand 20 minutes until bubbly and starting to rise.

Add 2 more cups flour.  Beat til smooth.  It will be a little sticky.
Put dough onto floured surface and knead until smooth and elastic, 10-12 min.
Shape into ball.   Place in lightly greased bowl.  Spray a little PAM on top.  Cover and let rise in a warm place until double, approx. 1 hour.
Punch down.  Turn out on floured surface.  Divide into 8 pieces.
Form pieces into 8 small bread pans.  Cover and let rise 1 hour.
Put pans on 2 cookie sheets.
Bake at 350 for 20-25 minutes (internal temp 210 degrees)

Serve warm with whipped honey butter.

Crab and Sweet Corn Bisque

From Chef John Howie of Seastar Restaurant

Serves 6
This can be made a day in advance.  Cool it quickly.  When ready to serve, bring to boil over high heat and ladle into bowls.  The Madeira-Port reduction can also be made in advance and refrigerated; bring it to room temp or warm it before serving.

Ingredients for Bisque:
1 cup (2 sticks) salted butter
1/2 cup minced white onion
2 Tbl.  minced shallot
1/4 cup flour
1/2 cup dry sherry
8 cups half-and-half
3/4 cup fresh sweet corn kernels
1 cup clam juice
1/2 tsp. dried ground thyme
1/2 tsp. white pepper
2 tsp. salt

Ingredients for Madeira-Port Reduction
1/2 cup Madeira
1/2 cup tawny port
2 tbl. Balsamic vinegar
2 tbl. Sugar

Ingredients for Serving
18 oz. Dungeness crabmeat, picked over to remove cartilage
1 1/2 Tbl. Fresh chives, cut on diagonal into 3/4 inch lengths

The Bisque:
In a large pot over medium heat, melt the butter.  Add the onion and shallot and sauté until translucent, about 8 minutes.  Sprinkle with flour and cook, stirring constantly, until golden, but not browned, about 5 minute, lowering heat if necessary to keep roux from coloring too quickly.  Stirring constantly, add the sherry, then the half-and-half.  Bring to a simmer, stirring.

As the half-and-half mixture is heating, put the corn and clam juice in a blender and purée until very smooth.  When the bisque reaches a simmer, add the corn mixture and return to a simmer.  Add the thyme, white pepper, and salt and simmer until thickened, 15 or 20 minutes.



Madeira-Port Reduction:
In a small saucepan, combine the ingredients and bring to a boil over high heat.  Boil until the mixture is reduced to 1/4 cup, about 10-12 minutes.



To Serve:
Bring the bisque to a boil, add the crabmeat, then immediately ladle it into 6 soup bowls.  Drizzle with a bit of the reduction (you won't use all of it) and garnish with the chives.  Serve immediately.

Mashed Potato Casserole

Prepare ahead of time and bake when you need them.  Good for a buffet!

10 medium potatoes, peeled
1 cup sour cream
1 cup cottage cheese
1 Tbl grated onion
1/2 cup butter
1 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese

Boil potatoes in salted water until tender.
Mash or rice.  While still hot, add the sour cream, cottage cheesed, onion, butter, pepper and salt.
Mix well.

Place in a casserole.  Sprinkle Parmesan on top.  Bake in 325 degree oven for 30 minutes.

Potato Bacon Casserole

A good buffet dish to make in advance and pop it in the oven when its needed.

6 medium potatoes
1 tsp salt
1/4 tsp pepper
3 Tbl butter
About 1 cup hot milk, more or less to get desired consistency
1/3 cup chopped onion
4 strips bacon
2 eggs, whisked
1/2 cup sharp cheddar cheese, grated

Cook the potatoes in salted water.  While they are cooking, fry bacon until crisp and cut into small pieces.  Cook the onion in a little butter or olive oil until tender.

Place the potatoes, salt, pepper, butter and hot milk in the large bowl of and electric mixer.
Begin beating at low speed and move up gradually to high speed, beating until potatoes are fluffy.
Add the eggs, cheese, onion and bacon.  Beat until well mixed.

Bake in a buttered casserole at 350 for 30-35 minutes.

Ginger Green Beans & Mushroom Chicken Stir Fry

1 lb. chicken breast, sliced thin
16 oz mushrooms, sliced
1/4 medium onion, sliced
1 lb green beans, trimmed
1 cup chicken broth
3 cloves garlic; minced/grated
1 red pepper, diced (opt)
1/4 c. honey
1/4 c. soy sauce, low sodium
1 tsp ginger
2 Tbl. cornstarch
black pepper to taste.

1.  Whisk honey, soy sauce, and ginger together, set aside.

2.  Blanch green beans in salted boiling water for 5 minutes while the chicken is cooking.  Then drain beans and set aside.

3.  Toss chicken with cornstarch and add to a heated saute pan, coated with olive oil. On high heat,
cook for about 5 minutes on high heat until browned.  Remove from pan and set aside.

4.  Add onion and mushroom and red pepper to the still hot pan and cook for a few minutes until slightly browned.  Add blanched green beans, stir and cook for a few more minutes.

5.  Add chicken broth to green bean mixture and cook until hot and bubbly.
Then add, the honey/soysauce mixture and cook until hot and sticky.  The vegetables should still be tender-crisp.  Add cooked chicken.

6.  Season with black pepper.

Serve over rice, if desired.  It is also good with a side of baked potato.Nummy and pretty.

Vegetable and Rice Casserole

From Shirley Evans

Serves 6-8

This is great with any vegetables you like.
Spinach is great.  I also like it with broccoli florets and some thin slices of red peppers.
Use your imagination.

2 Tbl olive oil
2 medium onions, sliced
3 cups sliced mushrooms
3 cloves garlic, minced
2 cups spinach
4 cups cooked brown rice
2 cups skim milk
2 Tbl flour
1 tsp salt
1 tsp pepper
1/2 cup cheddar cheese, or any cheese you like.

Preheat to 375.
In skillet, saute onions, mushrooms, garlic in olive oil until cooked, but not browned.
Add spinach and cook until wilted.
Pour rice mixture into a greased 8x8 or 8x12 baking dish.
In the same skillet, combine milk and flour.  Cook and whisk until thick.
Stir in salt, pepper.
Pour the white sauce over rice mixture and stir together.
Top with cheese.
Bake about 20-30 minutes until hot and bubbly and cheese is melty and slightly browned.

Pasta & Co Marinara Sauce

The classic tomato sauce.
Freezes well.

Makes 4 cups

3 Tbl pur olive oil
3/4 tsp. basil
3/4 tsp. oregano
1/8 tsp. red pepper flakes
2 cloves garlic, finely minced
2 cups dry white wine
1 (28 oz) can crushed tomatoes
1/4 tsp salt or to taste
1/2 tsp sugar

In heavy saucepan, over medium heat, saute basil, oregano, red pepper flakes and garlic for about 1 minute.  Don't brown the garlic.
Add wine and simmer about 10 minutes until all alcohol has evaporated.
Add tomatoes.  Cover partially.  Simmer over low heat about 20 minutes, stirring occasionally.
Add a dash of salt and sugar, to taste.
Stir and simmer a few more minutes.

Roasted Tomato Sauce

I got this recipe from the book of Pasta & Co, a store/deli located in Queen Anne area of Seattle.

Make this only when you have the summer's best tomatoes and fresh basil.  Then make lots.
Allow lots of oven time.  Tomatoes must cook until they begin to brown.  This develops the full flavor for the sauce.  It may take 2 hours, but it may take at least 3 hours, depending  on moisture in the tomatoes.

This freezes well.  To serve on pasta, this works really well on penne or rigatoni, topped with lots of freshly grated parmesan or romano cheese.
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3 pounds tomatoes, as ripe as you can get them before they start to mold
1/2 cup pure olive oil
8 medium to large cloves garlic, peeled
1 cup fresh basil
1/2 tsp salt
1/4 tsp pepper

Preheat to 325.
Remove stems from tomatoes.  Halve the tomatoes horizontally and place in a shallow baking dish with cut sides up.
Place olive oil, garlic, basil, salt, pepper in a food processor.  Process until garlic is finely chopped.
Pour mixture over tomatoes and bake 2-3 hours or until tomatoes collapse, becomes saucy, and actually begin to caramelize.  Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunk sauce, remove from oven.  If you don't like the tomato skiins, run all or part of the sauce through the food processor.

Makes 4 1/2 cups.

Mario Batali's Essential Tomato Sauce

Good all-purpose tomato sauce, great for pasta dishes.

From Mario Batali recipes

1/4 olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 Tbl finely chopped thyme
2  28-oz cans whole peeled tomatoes with their juices, crushed
kosher salt

In a saucepan, heat the oil until simmering.  Add the onion and garlic and cook over moderate heat, stirring until softened and just starting to carmelize, about10 minutes.  Add carrots and thyme and cook, stirring often, until softened, about 5 minutes.  Add tomatoes and their juices.  Bring to a boil.  Turn down and simmer until thickened and reduced to 5 cups, 30 minutes.  Season with salt.
Refrigerate up to 1 week.
Freezes well.

Potato-Fennel Gratin

Another great side dish from Carol and Nolan Buck, Eden Prairie, MN


Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.


Preheat oven to 350.  Butter a 10x15x2 (10 cup) baking dish.

2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2  1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper


2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise.  Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel.  Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.

Peel potatoes, thinly slice them,  Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper.  Add the sauteed fennel and onion and mix well.

Pour the potatoes into baking dish.  Press down to smooth the potatoes.  Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top.  Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly.  Allow to set for 10 min or so and serve.

Guacamole

Carol and Nolan Buck lived across the street from us in Eden Prairie, MN
Carol served this on the deck in the summer.  Delicious.


2 avacados--mash meat of it with a fork
1/2 lemon, juiced
2 Tbl chopped onion
1/2 tsp salt
2 Tbl olive oil

Stir together and refrig for 1 hour.

Twice-Baked Cheddar Cheese Potato Casserole

Makes 12 servings

8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided

Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.

When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop out pulp and place in large bowl.  Stir in sour cream, milk, salt and pepper.

Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.

Transfer mixture to a greased 11x7 baking dish.  Top with remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15-20 minutes until heated through and melty.

Joyce Hancock's Lasagne

Joyce and Don Hancock, friends in Mankato.
I don't know how she did it, but everything she cooked was great.

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1 lb mozzarella cheese, sliced or shredded-- set aside

In saucepan:
1 lb hamburger
1/2 lb Italian sausage
1 clove garlic, minced
1/2 tsp salt
1 can (1 lb) tomatoes, crushed or diced
2 (6 oz) cans tomato paste
1 Tbl basil
Brown meats, and drain off excess grease.
Add the rest of the ingredients, above, to meat mixture and simmer 45 minutes.

While simmering, cook 10 oz lasagne noodles

Combine in a separate bowl:
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 Tbl parsley flakes
2 beaten eggs
1 tsp salt and 1/2 tsp pepper



Layer as follows in a 13x 9x2 pan:
1/2 of the lasagne noodles
1/2 of the cottage cheese mixture
1/2 of the mozzarella cheese
1/2 of the sauce
Repeat

Bake at 375 about 1 hour

Strawberry Bread

This is from Ann Utzka, a friend of Great-Grandma Marvyl Hanson

2  10-oz pkg frozen strawberries, thawed
4 eggs
3 cups flour
1  1/4 cup salad oil
2 cup sugar
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

In medium bowl, stir thawed strawberries, eggs, oil.
Mix dry ingredients in large bowl.  Add wet ingredients and Mix well.

Bake in 2 bread pans
350 for about 1 hour

Ever Luscious Apple Bread

From Alpha and Ken Hanson   (Ken was Hans Hanson''s brother).  Lived in Iowa

1 cup sugar
1/2 cup butter
4 Tbl sour milk or buttermilk
1 tsp soda
2 eggs, beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
2 cups finely chopped raw apples
1/2 cup walnuts ( opt.)

Cream sugar, butter.  Add soda to sour milk or buttermilk.  Stir well and add to sugar mixture.  Add beaten eggs and vanilla.
Stir in flour and salt.
Fold iin raw apples and nuts.

Turn batter into greased and floured loaf pan.
Combine topping ingredients (below) and drop onto loaf.
Bake 350 for 45-50 minutes or until done.

Topping:
2 Tbl butter
2 Tbl sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp nutmeg (opt)

Cherry-Almond Coffee Cake

From Bon Appetit

12 servings

1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.

Preheat to 350.  Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy.  Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture.  Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan.  Drop pie filling by TBL evenly over batter.  Drop remaining batter by spoonfuls over pie filling.  Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.


330 calories

Fruit-Filled Muffins

Makes 1 dozen jumbo muffins
This is from Cindy Hurley (owner of Feldman's) in MN

3/4 lb butter
6 cups flour
2  2/3 cup sugar
2 Tbl baking powder
1 Tbl vanilla
1/2 tsp salt
6 eggs
1 1/2 cup buttermilk
1  1/2 lbs frozen fresh fruit, such as rhubarb, blueberries,raspberries, peaches etc


Follow the directions about starting at a higher temperature and then lowering it.  This helps the muffins to "loft".

Use and electric mixer.
Cream butter, sugar, vanilla together for about 2 minutes.
Add eggs and beat until fluffy, about another minute.  Scrape often.

Blend baking powder and salt into the flour in another bowl.  Add the flour mixture to the butter mixture, alternating with buttermilk.  Beat about 30 seconds.  Then gently blend in fruit.

Spray muffin tins with non-stick spray.  Fill about 3/4 full and sprinkle with a little sugar on top.

For jumbo muffins, bake at 375 for about 20 minutes, then turn oven down to 325 for about30 minutes.

For regular-sized muffins, bake at 375 for 10 minutes and then at 325 for 25 minutes.

For the most evenly browned muffins, rotate pans from bottom to top rack and turn pans when you lower the temperature.

French Breakfast Puffs (Muffins that taste like doughnuts)

In 1972 this recipe won some awards at the Champlain Valley Exposition in Vermont.

1 1/2 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/8 tsp salt
1 egg
1/2 cup milk
1/3 cup butter, melted
1/4 cup sugar
1/2 tsp  cinnamon
1/4 cup butter, melted

In mixing bowl combine flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in center.
In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter.  Add egg mixture to flour mixture.  Stir just until moistened (batter may be lumpy).
Lightly grease muffin cups.  Fill cups about 2/3 full with batter.  Bake at 350 for 20-25 minutes or until golden.

Meanwhile, in a shallow bowl, combine the 1/4 cup sugar and cinnamon.  Immediately dip tops of hot muffins into 1/4 cup melted butter, then into cinnamon sugar mixture till coated.

Serve warm.  Makes 12

191 calories each.

Greek Salad Dressing

1/2 cup olive oil
1 /2 cup vegetable oil
3 tsp minced garlic
3 tsp dried oregano
3 tsp dried basil
1/2 tsp sea salt
1 1/2 tsp onion powder
2 tsp Dijon mustard
3 Tbl red wine vinegar
2 tsp sugar
fresh ground black pepper, to taste

Combine, cover and chill until ready to use.

Alfredo Sauce

3 Tbl butter
2 Tbl olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 cup grated parmesan
3/4 cup mozzarella
1 -12 oz box angel hair pasta

Melt butter in medium saucepan with olive oil over med heat.
Add garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add parmesan chees and simmer sauce for 8-10 minutes, until thickened and smooth.
When sauce has thickened, add mozzarella cheese and stir frequently until smooth.
While sauce is cooking, boil noodles until tender.
Serve sauce over pasta.

Tuscana Soup

2 cups spicy sausage (Jimmy Dean is good)
1 medium onion, diced
2 garlic cloves, minced
5 quarts chicken broth
1/2 tsp thyme
1/2 tsp red pepper flakes (optional and to taste)
4 cups coarsely chopped potatoes
6 cups fresh kale, chopped
4 oz half and half or milk
parmesan cheese to serve

Brown in large sauce pan, breaking up into small pieces.  Drain excess grease.
Add onion and garlic and cook until tender.
Add chicken broth.
Add potatoes and seasoning.
Bring to a boil.  Reduce heat, cover with lid and simmer.
Wash kale, remove the rib and chop leaves into small pieces.
Add kale to the soup and cook until potatoes are tender.
Add milk or half and half
Heat gently.
Season with salt and pepper to taste.

Serve with grated parmesan.

Cream Cheese Potato Soup

4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp ground red pepper
1- 8oz pkg cream cheese, cut in cubes.

Combine broth, potatoes, onion, spices.  Boil on medium heat until potatoes are tender.
Smash a few of the potatoes into the broth to realease their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Serve with bacon, if desired.

Olive Garden Salad

1 -12 oz bad iceberg garden salad
1/4 small red onion, sliced paper-thin
6-12 pitted, sliced black olives
6 milk pepperoncini peppers
1-2 small roma tomatoes, sliced
1/2 cup croutons
Italian dressing ( in a bottle or a recipe)
grated parmesan cheese, to taste
black pepper, to taste

In  large salad serving bowl, toss together the lettuce mix, onion, olive, pepperoncini, tomato, crouton.  Add dressing and toss to combine.
Serve with fresh parmesan and black pepper to taste.

6 Week Bran Muffin Mix

Shirley Evans
From Ardell and Bob Green, Austin, MN

1 1/2 cup sugar
1/2 cup  vegetable oil
1 cup boiling water
1 cup Nabisco 100% bran
2 eggs, beaten
2 cups buttermilk
2 1/2 cup flour (or 1/2 white and 1/2 whole wheat)
2 1/2 tsp. soda
1/2 tsp salt
2 cup Kelloggs Raisin Bran cereal
3/4 cup wheat germ (opt)

Pour boiling water over 100% bran; let sit 10 minutes.
Cream sugar, oil; add eggs, buttermilk.
Sift flour, soda and salt together.  Add to above mixture with 100% bran and water mixture. Add raisin bran last and mix slightly.

Keep tightly covered in Tupperware in refrigerator.  Use as needed.  Keeps 6 weeks but we have never been able to keep it that long.

Bake at 400 degrees. 15-20 minutes.

We like to use mini-muffin tins-- kind of bite-size/ perfect for eat and run.

Oatmeal Cookies with Raisins

Another great recipe from Joyce Hancock, Mankato, MN

Preheat oven to 350.

In a large mixing bowl combine:
1 cup butter or margarine
1 cup brown sugar
1/2 cup sugar
Beat until light and fluffy.

Add and beat in:
2 beaten eggs
1 tsp vanilla

In a small bowl mix and add in:
1 1/2 cup flour
1 tsp salt
1 tsp soda

Stir in:
3 cup oatmeal
1/2 cup walnuts, opt.

Add 1 cup ground raisins ( grind raisins in food processor with a small amount of sugar) and stir in.

At this point, drop by tsp on a prepared cookie sheet and bake at 350 for 10 minutes.

OR

Shape in long rolls, wrap and chill thoroughly.
Slice 1/4"thick
Bake at 350 for 10 minutes.

Turtle Bars

Shirley Evans
From Joyce Hancock in Mankato, MN

1 pkg German chocolate cake mix
1/2 c. margarine, softened
1 egg
Mix together until crumbly.  Set aside 1 1/2 cup.
Press the rest in ungreased 13x9x2 pan.  Bake 10-12 min.  Cool 10 minutes.

Heat together:
1/2 c. butter or margarine
1/2 c. evaporated milk
1 pkg (14 oz) caramels
Pour over crust.

Sprinkle with 1/2 cup pecans or walnuts and reserved cake mixture.
Bake until crumbly mixture appears dry and starts to, 25-30 minutes.  Cool.

Drizzle with a chocolate glaze if desired.
Refrigerate 1 hour before cutting.

Lefse

Shirley Evans

Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.

Makes 48 lefse

9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)

Heat water and butter or margarine to boiling.  Pour over potato flakes, instant milk, sugar and salt.  Mix well.  Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).

When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball.  Roll into a log and cut into 16 pieces.  On floured, cloth-covered board, roll each ball very thin.  Bake on hot lefse griddle.  Place baked lefse on damp towel.  Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel.  Cool and store.  Can freeze.

Chicken and Dumplings

Shirley Evans
This was such a hit with the kids when they were growing up, we even made it when we went on camping trips.  It's much easier to make in a conventional kitchen and the kids still love it.

4 lbs chicken, cut in pieces, skin removed
2 tsp salt
1/2 tsp pepper
1 cup diced celery
1/2 cup chopped onion
3 Tbl flour
Broth from the chicken (above)
3/4 cup milk

Cover chicken with water in large saucepan.  Add salt, pepper, celery, onions.  Simmer gently until tender, about 1 hour.  Remove chicken and when cool, leave the broth in the pan, remove bones and cut chicken into bite-size pieces

Blend flour with 3 Tbl broth and whisk it into the remaining broth on a low burner.  Then cook and sitr over medium heat until thick gravy.  Salt and pepper to taste.  Stir in milk.

Mix together dumplings (recipe is below)

Place chicken, vegetables and gravy into 3-4 qt casserole.  Top with spoonfuls of dumpling batter.  Bake about 20-25 minutes or until dumplings are done.  (This can also be done on top of the stove.  Just combine chicken, veggies and gravy in your saucepan, bring to a boil, drop in dumplings, cover and simmer until dumplings are done--don't peek for at least 10 minutes.)

Dumplings
1 cup flour
2 tsp baking powder
2 Tbl vegetable oil
1/2 tsp salt
1/2 cup milk
Mix together and drop by small tablespoons on top of bubbling stew.  Cover tightly and bring to a boil.  Reduce heat.  Don't lift cover for at least 10 minutes.  Simmer about 15 minutes or until done.

Quick Waffles

From Shirley Evans
This recipe came with our very first waffle iron.

Makes 6 waffles

Preheat waffle iron until very hot.

Put the following ingredients in a blender container.  Cover and process on MIX only until flour is moistened:

2 eggs
1 Tbl salad oil
1 1/2 c.milk
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt

Pour batter onto a preheated, oiled waffle iron.

Individual Meatloaf (Meatball for each person)

From Karen Morton
A Friend from Lake Stevens, WA

1 egg
1/2 c. milk
1 cup shredded cheddar cheese
1/2 c. oatmeal
1/2 c. chopped onion
1 tsp salt
1 lb ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 tsp mustard

In bowl, beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.
Use ice cream scoop to make balls and place in a greased 13x9x2"baking dish.  (But, even better, spray a wire rack and place balls on top of the rack in a shallow pan--the fat drips to the bottom of the pan).

Combine ketchup, brown sugar and mustard.  Spoon over the meatballs.
Bake uncovered at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.

Broccoli, Bacon and Grape Salad

Shirley Evans
From Annette, a neighbor in Snohomish
Serves about 15

1 lb bacon, into 1"pieces, cook until crisp and drain on paper towels.  Crumble and set aside.

7 cups fresh broccoli florets, in small pieces
5 cups cauliflower florets, in small pieces
2 cups red and/or green grapes, halved
1/2 cup finely chopped red onion
1 to 1 1/2 cup mayonnaise or salad dressing, to taste
1/4 to 1/2 cup sugar, to taste
Up to 1/4 cup vinegar apple cider vinegar, to taste

In large bowl, stir together mayonnaise, vinegar and sugar. Taste and adjust to your preference.

Add broccoli, cauliflower, and grapes.  Add 2/3 of the cooked, crumbled bacon.  Stir to combine.
Cover and chill in the refrigerator for at 1 hour.  Store remaining bacon, covered, in refrigerator and add over top of salad just before serving.

Party time Ruebens

makes 3 dozen

1 cup Thousand Island salad dressing
36 slices party-size (small) rye bread
1 can sauerkraut, well drained
1 lb thinly sliced corn beef
1/2 lb sliced swiss cheese
mustard

Spread each slice of bread with mustard.  Spread 1/2 tsp dressing on each slice followed by 1/2 Tbl sauerkraut and 1 slice corned beef.

Cut cheese the size of bread and put on top of beef.  Arrange on cookie sheet and bake at 400 degrees for 8 minutes or until cheese melts.

Can be made early in the day and baked at serving time.

Mushrooms Filled with Crabmeat

Shirley Evans



Approx 35 medium sized mushrooms (or use large mushrooms if baking in beef broth)

1 lb mushrooms, washed and dried
3 Tbl butter
1 Tbl flour
1/2 cup milk
salt and pepper to taste
1/4 cup finely chopped onion
1 6-oz pkg frozen king crab meat, thawed
2 Tbl cream cheese
a few drops of Tabasco, to taste
1/4 cup grated parmesan or swiss cheese
4 Tbl melted butter
8 oz beef broth (optional--see variation)
Preheat oven to 400 degrees.

Remove stems from mushrooms, chop and set aside.  Place mushroom caps, hollow side down, in a buttered baking dish.  Brush with 1 Tbl. melted butter and bake 10 minutes.

Make white sauce of 1 Tbl of the butter, 1 Tbl flour and 1/2 cup milk.  Stir until thickened and add salt and pepper.  Add cream cheese, mixing well.
Saute onion and chopped mushroom stems in remaining 2 Tbl butter for about 4 minutes.
Add white sauce, egg yolk and Tabasco.  cook gently until mixture holds together well.

Arrange cooked mushroom caps,  hollow side in a shallow baking dish.  Stuff mushroom caps. Sprinkle with parmesan or swiss and brush with melted butter.
Bake 15-20 minutes at 400 degrees.


Variation:  This can be served with plate and fork as a pre-dinner starter.
Pour 8 oz. beef broth around mushroom caps before baking.  It will produce a sauce to serve with the mushrooms along with some garlic bread.  This is great for dipping.

Pork Tenderloin in the crock pot

Put 2 lbs pork tenderloin the crock pot.

Mis together:
1/4 cup low-sodium soy sauce
1 tbl. yellow mustard
2-3 tbl maple syrup
2 tbl olive oil
2 tbl dried onions
1 1/2 tsp garlic powder
Pour mixture over tenderloin.
Cook on low for 6 hours.

Tomato and Basil Tart

This is perfect in the summer when tomatoes are plenty.
It's a great appetizer
You could serve it on a bed of tossed greens with vinaigrette for a first course, or light lunch

Serves 4-6

1 1/2 cup flour
1/2 tsp salt, or to taste
2 Tbl ice water
1 1/3 cup plus 1Tbl extra virgin olive oil
2 garlic cloves, mincedt1 to taste
pepper to taste
8 plum tomatoes, halved lengthwise, seeded
8 oz goat cheese (chevre), crumbled
1/2 cup slivered basil leaves

Usine electric mixer with flat beater, mix flour, salt 15 seconds on low speed.
Add butter; mix to form pea sized crumbs, 30-45 seconds.  Add water 1 Tbl at a time; mix just until dough comes together.  Turn out onto lightly floured surface, shape into a 5 inch disk.  Wrap tightly; refrigerate at least 1 hour.

Position rack in lower third of oven; preheat to 400 degrees.  On lightly floured surface, roll out dough to fit a 13x4 inch tart pan.  Press dough into pan.  Trim to 1/2 inch around rim and fold in overhang.

In nonstick saute pan overmedium heat, warm 1/3 c. oil.  Add garlic; saute until fragrant, 1 minute.
Add salt, pepper, tomatoes, sliced side down; saute until golden 4-5 minutes.  Brush pastry with 1 Tbl oil; top with cheese, basil and tomatoes, sliced side up.

 Drizzle with pan juices;Bake until crust is golden, 35-60 minutes, depending on oven, and size of tart. For a nicer look, just before servicing, replace the cooked basil with fresh basil.

Olive Garden Breadsticks

This can be dairy-free if you brush them with olive oil and garlic instead of butter and garlic.

1 1/2 cups warm water
1 pkg active dry yeast
2 Tbl sugar
3 1/2 cup flour, more or less as needed
2 Tbl unsalted butter, melted
1 Tbl salt


Topping:
1/2 cup butter or olive oil
2 tsp garlic powder
1 tsp kosher salt

In large bowl, dissolve sugaar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
Add flour, salt, and melted butter to yeast mixture.  Mix with paddle attachment of stand mixer or wooden spoon until fully combined.

Spray a cookie sheet with cooking spray.  Pull off pieces of dough and roll out into strips.  Cover the dough with a light towel and let sit in a warm place for 45-60 minutes to allow dough to rest and rise.
Preheat oven to 400.

When preheated, place the cookie sheet inoven and bake 6-7 minutes.
 Mix the topping ingredients.
After baking 6-7 minutes, brush with half of the topping mixture.
Continue to bake for 5-8 minutes more.
After removing from ove, immediately brush the other half of the topping on the breadsticks.
Allow to cool for a few minutes before eating.

Broccoli Cheese Soup

Shirley Evans
I think this tastes like the soup at Panera.

Serves 4-6

1 Tbl plus 4 Tbl unsalted butter, divided to use in 2 differentvparts of recipe
1 small yellow sweet onion, diced small
1 tsp garlic powder
1/4 cup flour
2 cups low-sodium chicken or vegetable stock
2 cups half and half, whole milk or 2% milk (half and half will make it creamier)
2-3 cups broccoli florets, diced into bite-size pieces or chopped in food processor to fine pieces
2 large carrots, peeled, and chopped into small pieces in food processor
3/4 tsp. salt, to taste
3/4 tsp pepper, to taste
1/2 tsp paprika, opt. and to taste
1/2 tsp dry mustard powder, opt. and to taste
pinch cayenne pepper, opt. and to taste, but really, really good
8 oz. grated sharp cheddar cheese,a  small amount reserved for garnishing bowls.

In small saucepan, add 1 Tbl butter, onion, carrots and broccoli and saute over medium heat until the onion is translucent and barely browned, about 4 minutes.  Stir intermittently.  Add garlic powder and stir.

In large heavy-bottom pot, add 4 Tbl butter, flour and cook about 3-5 minutes whisking constantly until flour is thickened.  You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.

Slowly add vegetable or chicken stock, whisking constantly.
Slowly add half and half, whisking constantly
Allow mixture to simmer over low heat for about 15-20 minutes, or until it has reduced and thickened some.
Whisk to reincorporate the skin that forms.  This is normal.
After simmering 15-20 minutes, add the cooked broccoli, carrots, onion.  Allow soup to simmer over low heat about 20-25 minutes, or until it has reduced and thickened some.
After soup simmers, add shredded cheese.  Turn off heat and stir in cheese.  Do not continue to cook, or soup will separate.  Serve immediately.

Potatoes Au Gratin

Shirley Evans

We use this recipe often.  It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings

Coat the inside of a large baking dish with softened butter

Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper


3-4 medium potatoes, peeled and sliced thin

1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish

 Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes.  Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese.  Bake 5-10 minutes until melty, browned and tender.

Salted Caramel Sauce

Shirley Evans
Adapted From Bobby Flay recipe

Great on Ice Cream.

1 cup sugar
1/2 cup heavy cream
2 Tbl unsalted butter
3/4 tsp kosher salt or to taste

In medium saucepan set over medium heat, combine the sugar with 1/4 cup cold water and stir to combine.  Cook, without stirring, until the sugar has turned a deep amber hue, approx 10-12 min.

Meanwhile, warm the cream in a small saucepan.  when the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2-3 minutes.  Remove from heat, then whisk in the butter, and then the salt.  It is very hot at this point.  Set aside to bring the heat down.  Serve warm.

Yield 1 1/2 cups.

Chipotle's Corn Salsa

1 -12 oz bag frozen sweet corn, defrosted and drained
1/2 red onion, finely chopped (about 1/3 cup)
1/3 cup fresh cilantro, chopped
Juice of 2 limes (about 1 Tbl)
1/2 tsp. salt, to taste
1/2 tsp. pepper, to taste
2 medium jalepenos, seeded and chopped
    (more seeds make more heat)
2 pablano chiles, optional

Mix.

Almond Blueberry Cookies

From Dr. Oz website

Gluten-free and dairy-free

2 large eggs, beat til fluffy
1  1/2 almond flour
1/3 c.Truvia Baking Blend
1 1/2 tsp baking powder
1 1/2 tsp vanilla
Mix all together

Fold in 1/2 cup fresh blueberries  and 1/2 tsp cinnamon
Drop by teaspoon on a parchment lined baking sheet.

375.  Bake until lightly browned
Cool 10 min on parchment

Lightly Glazed Stir Fried Vegetables

Serves 6-8

You can add or delete any of the vegetables according to your preference.

2 Tbl oil
2 cups cauliflower florets
2 cups broccoli florets
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
3 green onions, sliced
1 red pepper (small)
water chestnuts, sliced
sugar pea pods-opt
2 cups bok choy-opt
bean sprouts-opt
1 cup chicken broth
2 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbl cornstarch
2 Tbl water

In large skillet, to very hot, add oil and continue to heat.
Add cauliflower, broccoli, carrot, celery, and stir 2-3 min.
Add red pepper and continue  to stir fry for 2 minutes.

Add chicken broth and seasonings.  Cover and steam about 2 min until veggies are crisp tender.
Combine water and cornstarch and add to vegetables stirring gently to coat well.
Heat through until thickened and serve immediately.

Serve with brown or white rice.


Variation: When adding seasonings to above recipe, mix together, 1 tbl fish sauce, 1 tsp ginger, 1 Tbl sugar  and 1 tbl chili-garlic sauce and stir in.

Toasted almond slices can be used for a crunchy garnish.