Cooking With Dad 2006
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Cooking With Dad 2006 as PDF for free.
More details
- Words: 8,085
- Pages: 72
Cooking with Dad Recipes and Photos To my kids with Love from Dad
Christmas 2006
Page 2
Dedicated to my three great kids Houston, Abbie, and Lily with love from Dad Merry Christmas 2006 Cooking with Dad
Page 3
Table of Contents: Breakfast
4
Lunch
13
Soups
22
Dinners
27
Breads
43
Snacks
60
Christmas 2006
Page 4
Breakfast
2004
Cooking with Dad
Page 5
Best Ever Pancakes 2 eggs, separated 1 tablespoon granulated sugar 3/4 teaspoon salt 1 cup all-purpose flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup milk 1/3 cup sour cream 4 tablespoons butter, melted Add sugar and salt to well beaten egg yolks. Sift and measure four, add baking powder and soda and re-sift. Add flour mixture and milk, to egg yolk mixture alternately, a bit at a time until all are added, (stir the whole time). Add sour cream and mix well. Add melted butter and mix well. Gently fold in stiffly beaten egg whites. Bake on hot griddle, turn only once when bubbles on the surface break.
Christmas 2006
Page 6
French Toast with Maple Syrup 2 eggs, beaten 1/2 cup milk 1/4 teaspoon salt 6 slices thick stable bread 1 1/2 teaspoons vanilla extract, almond extract or rum flavoring Beat eggs, milk, salt and extract or flavoring. Dip bread into this mixture. Cook on a greased griddle. Serve with Maple syrup, jelly or honey. These are good buttered, sprinkled with a cinnamon-sugar mixture.
Cooking with Dad
Page 7
Eggs Benedict 4 egg yolks 1/2 pound lightly salted butter (at room temperature) 1 tablespoon lemon juice 1 tablespoon water Dash of Tabasco® sauce 3 tablespoon white vinegar Dash of salt 4 eggs 4 English muffins 4 slices ham or Canadian bacon Dash of paprika Prepare sauce first by beating egg yolks with a wire whisk in a double boiler. Over low heat add pieces of butter a little at a time, beating until dissolved. After all butter has been combined, add lemon juice and water. Raise heat to almost boiling, stirring constantly with a wooden spoon until thickened. Add a dash of Tabasco® sauce. Next, prepare eggs. Experiment with egg first. Into a large boiler put 6 inches of water, vinegar and salt. Heat water until just boiling. Stir water and ease egg into water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling. Remove eggs with a slotted spoon. Toast muffins; top with ham or Canadian bacon; toast again. Add egg, sauce and paprika to toasted muffin.
Christmas 2006
Page 8
Sugar-Topped Lemon Poppy Seed Muffins 1 3/4 cups all-purpose flour 1/2 cup sugar 1 tablespoon poppy seed 1 tablespoon finely shredded lemon peel 2 teaspoons baking powder 1/2 teaspoon salt 1 large beaten egg 1/4 cup cooking oil 2 tablespoons butter or margarine, melted 2 tablespoons sugar 3/4 cup milk Grease 12 (2 1/2-inch) muffin cups or line with paper bake cups. Set muffin cups aside. In a medium mixing bowl stir together flour, the 1/2 cup sugar, the poppy seed, lemon peel, baking powder, and salt. Make a well in the center of flour mixture. In another medium bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Dip tops of muffins into melted butter or margarine, then into the 2 tablespoons sugar to lightly coat. Serve warm. Makes 12 muffins. Cooking with Dad
Page 9
Egg in the Middle Cut a circle from the center of a slice of bread. Butter both sides of the bread. Place in a hot skillet over low heat. Break an egg into the center hole. Cook until the egg is set, then turn and cook the other side. Serve sprinkled with salt and pepper.
Christmas 2006
Page 10
Tex-Mex Scrambled Eggs 4 teaspoons vegetable oil 1 jalapeno chile, seeded and chopped 6 small corn tortillas, cut into thin strips 1 dozen eggs 1/2 cup chopped onion 2 cups salsa 1/2 cup sour cream 4 chopped green onions Heat oil in a large nonstick skillet. Cook tortilla strips and chopped onion in oil for about 5 minutes, stirring frequently until tortillas are crisp. Mix eggs and chile; pour over tortilla mixture. Reduce heat to medium. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that the thin, uncooked portions can flow to bottom. Do not stir. Cook 4-5 minutes or until eggs are set but moist. Top each serving with salsa, sour cream and green onions. Yields 8 servings.
Cooking with Dad
Page 11
Dad’s Best Cinnamon Coffeecake 1/4 cup margarine 3/4 cup granulated sugar 1 egg, slightly beaten 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract Topping 1 cup brown sugar 3 tablespoons flour 2 teaspoons cinnamon 4 tablespoons margarine 1/2 cup walnuts or pecans, finely chopped Preheat oven to 350 degrees F. Spray and 9-inch square baking pan with cooking spray. In a medium bowl, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla extract. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake for 30 minutes. Christmas 2006
Page 12
Dad’s Wild Granola Recipe 4 cups oats 1 cup coconut 1 cup nuts 3/4 cup wheat germ 1/2 cup honey 1/3 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup chocolate chips (optional) 1 cup raisins (optional) 1 cup dry cereal (optional) 8 ounces dried fruit (optional) Mini marshmallows (optional) Spread oats on a cookie sheet and bake at 350 degrees F for 10 minutes. Stir in coconut, nuts and wheat germ. Add honey, oil and vanilla extract and stir well. Bake at 350 degrees F for 20 to 25 minutes, stirring several times. Stir in any of the optional ingredients that you like. Let cool thoroughly and store in a tightly covered container.
Cooking with Dad
Page 13
Lunch
2004
Christmas 2006
Page 14
Chef Salad 1/2 cup olive oil 1/4 cup red wine vinegar 2 garlic cloves, peeled 2 teaspoons dried oregano 5 cups mesclun salad blend (about 3 ounces) 10 ounces Black Forest ham, cut into matchstick-size strips 6 ounces Swiss cheese, cut into matchsticksize strips 1 1/2 cups coarsely shredded peeled carrots 1 1/2 cups halved cherry tomatoes (about 10 Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside. Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve. Makes 4 servings.
Cooking with Dad
Page 15
Egg Salad Sandwich 8 eggs 1 tablespoon mayonnaise 2 tablespoons prepared Dijon-style mustard 1 teaspoon dried dill weed 1 teaspoon paprika 1/2 red onion, minced salt and pepper to taste Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.
Christmas 2006
Page 16
Reuben Sandwich 8 slices pumpernickel bread 1/2 lb. German corn beef, sliced thin 8 oz. can sauerkraut, well drained 2 tbsp. Thousand Island dressing 4 slices Swiss cheese 5 tbsp. Butter Place corned beef, then sauerkraut, Thousand Island dressing and cheese on 4 slices of bread. Spread butter on outside of bread. Grill in skillet or griddle until browned and cheese melts.
Cooking with Dad
Page 17
Club Sandwich Empty stomach A working telephone A delivery menu from Subway Sandwich Call the Subway shop to have home delivery for the delicious "Subway Club Sandwich". Have drinks and chips on hand for hearty meal.
Christmas 2006
Page 18
Open Face Tuna Melts 1 cup water-packed tuna (3 1/2 ounce can) 1/2 cup mayonnaise 1 tablespoon chopped green pepper 1 1/2 teaspoons dill weed 1 1/2 teaspoons sweet relish 1/4 teaspoon seasoned salt 4 slices white bread 4 slices Cheddar cheese 4 slices tomatoes In medium bowl, combine tuna with mayonnaise, onion, dill, relish and salt. Mix well. Layer two slices of bread with equal portions of tuna mixture, cheese and tomato slices. Top with remaining slices of bread. Spread both sides of sandwiches with margarine. Grill on both sides, covered, to heat filling and melt cheese. Makes two sandwiches.
Cooking with Dad
Page 19
Hot Ham, Cheese and Tomato Wraps 6 flour tortillas - about 8-inch size 1 pound shaved cooked ham 6 slices American cheese 12 thin slices tomato Warm tortillas as directed on package. Top each warm tortilla evenly with ham, 1 cheese slice and 2 tomato slices. Roll up each tortilla; wrap each in microwave-safe plastic wrap. Microwave each roll on HIGH for 30-40 seconds or until warm.
Christmas 2006
Page 20
Potato Salad Boil as many potatoes as you want in your salad. Let them cool, then peel and dice them. Chop up a lot of scallions (scallions) and add them, green tops included. Mix in real mayonnaise (NOT SALAD DRESSING) until you have them moistened as much as you want. Add freshly ground pepper, a lot of dillweed, a little salt, and some celery seeds (optional). If you like, you may also add some finely diced sweet pickle and/or diced hardboiled eggs and or a dash of mustard. This is best if refrigerated overnight and served the next day. Decorate the top with green pepper rings.
Cooking with Dad
Page 21
Macaroni Salad 1 (8 ounce) package elbow macaroni or salad macaroni 1 cup chopped celery 1/2 cup thinly sliced green bell pepper 1/4 cup thinly sliced carrots 2 tablespoons chopped pimento 1/2 lbs of Pepperoni Diced 1 can medium Olives 1/2 lbs Mozzarella Cheese Diced 1/2 cup mayonnaise 1 tablespoon vinegar 1 tablespoon granulated sugar 2 tablespoons instant minced onion 1 teaspoon dill weed 2 teaspoons seasoned salt 1/4 teaspoon dry mustard 1/8 teaspoon white pepper Dash of ground red pepper Cook macaroni according to package directions. Drain and cool. Add celery, green pepper, carrots, olives, cheese and pimento. Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly. Chill. Serve in bowl or on salad plates in crisp lettuce cups. Christmas 2006
Page 22
Soups
Cooking with Dad
Page 23
New England Clam Chowder 1/4 cup cut-up bacon or lean salt pork 1 medium onion, chopped 2 cans minced or whole clams, drained (reserve liquid)* 1 cup finely chopped potato 1/2 teaspoon salt Dash of pepper 2 cups milk Cook and stir bacon and onion in saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling. Cover and cook until potato is tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).
Christmas 2006
Page 24
Manhattan Clam Chowder 1/4 cup margarine or butter 1 small onion, finely chopped 2 cans minced or whole clams, drained (reserve liquid)* 2 cups finely chopped potatoes 1 cup water 1/3 cup chopped celery 2 teaspoons snipped parsley 1 teaspoon salt 1/4 teaspoon dried thyme leaves 1/8 teaspoon pepper 1 (16 ounce) can tomatoes, undrained Cook onion in margarine or butter in Dutch oven until onion is tender. Drain clams, reserving liquid. Stir clam liquid, potatoes, water and celery into onion. Cover and cook until potatoes are tender, about 10 minutes. Stir in clams and remaining ingredients.
Cooking with Dad
Page 25
Authentic Texas Border Chili 3 medium tomatoes 1 large Bermuda onion, finely chopped 1/4 teaspoon dried Mexican oregano 2 teaspoons paprika 5 large garlic cloves, finely chopped 1 (4 pound) beef shank, coarsely ground 1 tablespoon lard, butter or bacon drippings 4 scallions, chopped 5 green bell peppers, chopped 5 fresh Serrano chiles, chopped 1 pound chorizo sausage or hot non-Italian sausage 4 medium garlic cloves, finely chopped 2 teaspoons salt 4 tablespoons ground hot red chile 4 tablespoons ground mild red chile 3 tablespoons cumin seeds Beer Water Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
Christmas 2006
Page 26
Beef Stew with Corn and Tomatoes 4 tablespoons paprika 2 pounds topside (top round) of beef, cut into 2-inch cubes 2 ounces (1/4 cup) butter 2 medium-size onions, chopped 2 garlic cloves, crushed 8 ounces canned tomatoes 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 2 carrots, scraped and cut into 1/2-inch rounds 8 fluid ounces (1 cup) dry white wine 1 pound canned and drained sweet corn 5 fluid ounce single cream (5/8 light cream) 2 tablespoons flour Sprinkle the paprika on a large plate. Roll the beef cubes in the paprika so they are well coated. Set aside. In a flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and garlic, reduce the heat to very low and cook for 4 minutes. Add the meat cubes to the casserole, a few at a time, and brown them well. Mix in the tomatoes, thyme, bay leaf, salt, pepper and carrots. cover the casserole and simmer the stew for 25 minutes. Pour in the wine, mixing well with a large spoon. Simmer the stew, covered, for another 45 minutes. Add the sweet corn to the casserole, re-cover and cook the stew a further 20 minutes. In a medium-size mixing bowl, beat the cream, brandy and flour together with a wire whisk. Add the mixture to the stew, stirring to blend thoroughly. Simmer for 15 minutes and serve.
Cooking with Dad
Page 27
Dinner
Christmas 2006
Page 28
Carne Asada Tacos Marinade 1/2 cup chopped onion 3 cloves garlic, chopped 3 tablespoons fresh lime juice 1 tablespoon ground chile de arbol or New Mexican red chile powder 1/4 teaspoon ground cumin Tacos 1 (1 1/2 pound) skirt steak, trimmed of fat and the white membrane 6 onions Vegetable oil 12 small corn tortillas Garnishes Pico de gallo salsa or your favorite tomato based salsa Guacamole Chopped fresh cilantro Put all the Marinade ingredients into a blender or food processor and puree until smooth. Cover the steak with the marinade and marinate for 1 hour at room temperature, or 4 hours or more in the refrigerator. Prepare a charcoal grill and when the coals are medium hot, brush the onions with the oil and place over the coals to roast, turning frequently so they don’t burn. Add the steak and grill to the desired doneness (for a steak that is 1 1/2 to 2 inches thick, about 4 to 5 minutes per side for medium rare). Wrap the tortillas in a damp towel and place in a microwave safe container. Microwave at 50% for 4 minutes and let sit, covered for a couple of minutes. Carve the steak across the grain into long thin pieces. Arrange the meat on a platter and serve along the hot tortillas and the garnishes. Yield: 10 to 12 tacos Cooking with Dad
Page 29
Guacamole 4 ripe medium California avocados, seeded and peeled 1/4 large onion, chopped 1 garlic clove, crushed 1 small tomato, diced 1 green chili, diced 1/2 teaspoon Cumin 1/2 cup fresh lime juice 1 tablespoon Lawry's seasoned salt In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. NOTE: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate. Serves 4.
Christmas 2006
Page 30
Beef Enchiladas 1 pound ground hamburger 1/2 cup chopped onion 2 garlic cloves chopped 1 can Enchilada Sauce 1/2 teaspoon salt 1 teaspoon garlic powder 1 tablespoon chili powder 1 dozen corn tortillas 1 cup Cheddar and jack cheeses, shredded Brown hamburger with onion and garlic. Add salt, garlic powder and chili powder. Dredge corn tortillas in boiling Enchilada Sauce to soften. Put hamburger into tortillas and roll up into cylinders. Place cylinders in a greased baking dish. Sprinkle cheese on top and cook until cheese is melted.
Cooking with Dad
Page 31
Chicken Quesadillas 1 cup canned vegetarian refried beans 1/4 cup bottled salsa Nonstick cooking spray 8 flour tortillas 2 cups shredded cooked chicken 2 cups shredded Mexican-blend cheese Sour cream and additional salsa for garnish (optional) Combine refried beans and salsa in a mixing bowl. Preheat oven to 200 degrees F. Spray one side of a tortilla lightly with cooking spray. Place sprayed side down in a nonstick skillet. Spread with about 1/4 cup bean mixture. Top with 1/2 cup shredded chicken and about 1/2 cup cheese. Top with another tortilla and spray top lightly with spray. Cook over medium heat, pressing down with a spatula until lightly brown. Turn and cook second side until lightly brown. Place on a baking sheet in oven to keep warm while you continue with remaining tortillas. Cut into wedges and serve with sour cream and additional salsa. Serves 4.
Christmas 2006
Page 32
Pork Burritos (Burritos de Carnitas) 2 cups refried beans 1 (2 1/2 pound) boneless fresh pork butt roast 1 cup chopped white onion 1 carrot, sliced 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon dried epazote 1/2 teaspoon ground cumin 1/2 teaspoon coriander seeds, lightly crushed Water Fresh tomato salsa 12 (8-inch) flour tortillas 2 medium firm, ripe avocados, pared, pitted and diced Scallions Place pork, onion, sliced carrot, garlic, salt, epazote, cumin and coriander seeds in large Dutch oven. Add just enough water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 2 to 2 1/2 hours. Preheat oven to 350 degrees F. Remove pork from cooking liquid; strain and reserve 2 cup of the liquid. Place pork on rack in roasting pan. Roast, turning once, until well-browned, 40 to 45 minutes. Trim and discard outer fat from pork. Using 2 forks, pull pork into coarse shreds. Combine pork and reserved cooking liquid in medium skillet. Cook and stir over medium heat until pork is evenly moistened and hot, 3 to 5 minutes. If not freshly made, soften and warm tortillas. Reheat beans, if necessary. For each burrito, place 1/12 of the beans crosswise in a row on lower half of 1 tortilla; spread out slightly. Top with 1/12 each pork, tomato salsa, avocado and cheese, in that order. Fold right edge of tortilla over filling; fold bottom edge over filling and loosely roll up, leaving left end of burrito open. Place 2 burritos on each serving plate. Garnish with carrot sticks and scallions; serve immediately. Cooking with Dad
Page 33
Taco Sauce
2 cups canned tomatoes 1/2 medium onion 1 clove garlic 1/2 teaspoon Mexican oregano, powdered 2 green chiles 1 dash hot sauce (if desired) 1 teaspoon salt 1/2 teaspoon pepper Chop fine onion, garlic, chiles; add to tomatoes and mash until tomatoes are mashed fine. Add oregano, hot sauce, salt and pepper.
Christmas 2006
Page 34
Italian Meat Balls 1 onion diced Garlic powder (lots) Parmesan Cheese (lots) 1/2 cup bread crumbs Salt and pepper (lots) Basil (lots) 2 eggs 1 pound ground beef or turkey If you want soft meatballs, add water or milk. This makes 11. Stir all of the above together until you can form good size meatballs. Add bread crumbs after you have stirred together the rest of the ingredients so you will know how firm it needs to be. Brown in oil with a cut-up garlic clove. Remove and put on a plate. To drippings, add a large can plum tomatoes (with basil), cut up, 1 can tomato purée, 1 can tomato paste and one can of water used to rinse out the paste. To the sauce add salt, pepper, 1/2 teaspoon sugar, cayenne pepper and garlic powder. Cook over medium heat until oil separates at top, about 1 1/2 hours. Add meatballs which have previously been stored in the refrigerator. Cook an additional 30 minutes.
Cooking with Dad
Page 35
Hickory-Smoked Bar-B-Q Ribs 4 to 5 pounds pork ribs (spareribs or back ribs) 1 (3 1/2 ounce) bottle hickory liquid smoke 2 1/2 quarts water Favorite barbecue sauce Combine liquid smoke and water in a large pot. Bring to a boil; add ribs and reduce heat. Simmer 1 1/2 to 2 hours. Remove ribs from liquid; cool. Ribs may be refrigerated or frozen at this point for future use. Dip or brush ribs with barbecue sauce. Place in a 400 degree F oven for 15 to 20 minutes. For crusty ribs, broil for 3 to 5 minutes. NOTE: Ribs may be prepared in a browning bag. Place ribs in a single layer in a large size oven cooking bag in a baking pan. Add 1 bottle of smoke and 1 quart water. Close bag with tie and with a fork make 4 small holes in the top. Bake at 325 degrees F for 1 1/2 hours. Complete as directed above. Christmas 2006
Page 36
Goulash 2 pounds ground beef 1 onion, chopped 1 can diced tomatoes 1 can whole kernel corn 2 cups uncooked macaroni 1 can beef broth 1/2 package chili mix 1 tablespoon granulated sugar Garlic, oregano, salt and pepper to taste Velveeta cheese (optional) Brown ground beef and onion. Add remaining ingredients, except cheese, and mix well. Place in crock pot, and cook on LOW for 3 1/2 hours. If desired, add cut-up hunks of Velveeta cheese when the goulash is done, and steam until the cheese is melted.
Cooking with Dad
Page 37
Beef Bourguignon 1 cup red wine 2 tablespoons vegetable oil 1/2 teaspoon thyme 2 tablespoons parsley sprigs, chopped 1 bay leaf 1/4 teaspoon black pepper 3 slices bacon, chopped 2 pounds stewing beef, cut into chunks 12 small boiling onions, peeled 1/2 pound mushrooms, sliced 2 cloves garlic, minced 1 cup canned beef broth Salt to taste In a large bowl, combine the first 6 ingredients and refrigerate overnight. Drain the meat reserving the liquid. Brown the bacon over medium heat. When the bacon is cooked, add the beef, onion mixture and brown lightly. Put browned meat mixture into a crock pot. Add the remaining ingredients. Cover the crock pot and cook on LOW for about 8 hours. Serve over buttered
noodles or rice.
Christmas 2006
Page 38
Chicken Vegetable Stir-Fry 2 tablespoons cornstarch 1/4 teaspoon ground ginger 1 (14 1/2 ounce) can vegetable broth 1 tablespoon soy sauce 3 tablespoons vegetable oil 1 pound skinless, boneless chicken, cut into strips 5 cups cut-up fresh vegetables: mushrooms, carrots, celery, broccoli, scallions 1 clove garlic, minced Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stirfry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
Cooking with Dad
Page 39
Chicken Cordon Blue 4 boned chicken breasts 2 tbsp. butter 4 slices Swiss cheese 4 slices ham Paprika, as desired Preheat broiler. Brush chicken breasts with butter. Broil chicken 4 inches from heat for 4 minutes. Turn over, brush and broil 4-5 minutes. On top of each piece of chicken, place 1/2 slice of cheese, then a slice of ham. Broil 30 seconds, till ham is warm. Top with other 1/2 of cheese and with paprika if desired. Broil 1/2 to 1 minute until cheese is melted
Christmas 2006
Page 40
Pizza 5 cups all-purpose flour, plus more for dusting 1/2 cup cornmeal 2 envelopes (1/4 ounce each) rapid-rise yeast 4 teaspoons coarse salt 1/4 cup olive oil, plus more for brushing
Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes). Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes. Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by10-inch ovals. Top as desired. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
Cooking with Dad
Page 41
Sloppy Joes 3 pounds hamburger 1 to 2 onions, finely chopped 1 green bell pepper, chopped 2 (8 ounce) cans tomato sauce 1 cup water 2 packages Sloppy Joe seasoning mix 2 tablespoons brown sugar Brown hamburger in skillet. Drain. Put into crock pot. Add onions, green pepper, tomato sauce, water, seasoning mix and sugar. Stir thoroughly. Cover. Cook on LOW for 8 to 10 hours, or on HIGH for 3 to 4 hours. Serve on hamburger buns.
Christmas 2006
Page 42
Awesome Meatloaf 1 to 2 pounds extra lean ground beef 1/2 cup chopped onion 2 diced garlic cloves 1/2 cup chopped green pepper 1 package Stove Top Stuffing Mix, including flavor pack (any variety) 1 can Swanson’s Beef Broth Mix all ingredients well. Put into a loaf pan. Top with catsup. Bake for 45 minutes to 1 hour at 350 degrees F.
Cooking with Dad
Page 43
Breads
Christmas 2006
Page 44
Baking Powder Biscuits 2 cups all-purpose flour, sifted 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 2 tablespoons granulated sugar 1/2 cup shortening 1 egg, unbeaten 2/3 cup milk Sift flour, baking powder, salt, sugar and cream of tartar into a bowl. Add shortening to flour mixture and blend together until cornmeal consistency. Pour milk into flour mixture slowly; add egg. Stir to stiff dough; knead 5 times. Roll to 1/2 inch thickness. Cut and bake on cookie sheet 10 to 15 minutes at 450 degrees F. Serve with butter, hot from the oven. These can be frozen on cookie sheet. When frozen, store in a closed plastic bag in the freezer. When ready to bake, take out desired amount, and let thaw at room temperature before baking. Cooking with Dad
Page 45
French Bread 2 packages dry yeast 2 tablespoons granulated sugar 1 1/2 tablespoons salt 2 cups warm water 6 to 7 cups all-purpose flour 2 tablespoons olive oil Put yeast and sugar in 1/2 cup very warm water and stir to dissolve and allow to "proof." Meanwhile, measure salt and 2 cups of flour into mixing bowl. After yeast has "proofed," add enough very warm water to bring level to 2 cups. Add to flour and salt and mix with a spoon. As dough begins to form, add 2 more cups flour and 2 tablespoons oil. Using dough hook on electric mixer (or mix by hand), add 1 or 1 1/2 cups more flour, mixing by machine or by hand to get a stiff but pliable dough. Knead vigorously 10 min-
Christmas 2006
Page 46
French Bread, Continued utes, finishing by kneading by hand on floured board, working up to 1/2 to 1 more cups flour into dough until it is smooth and elastic. Scrape out mixing bowl, wash and dry, and coat inside of bowl with oil or liquid margarine. Turn dough around in bowl several times to coat entire surface with oil or margarine. Cover with towel dampened in warm water, and place in draft-free place to rise until double in bulk, about 1 to 1 1/2 hours. Return dough to lightly floured board and punch down to remove as much trapped air and gas as possible. This should not take more than a minute or so. Using a knife, cut dough into 4 equal pieces. Shape each into an elongated loaf about 15 inches long and 1 inch wide, rolling back and forth to smooth out the loaf. Place loaves on a lightly greased cornmeal-dusted baking sheet. Using a very sharp knife or razor blade, make slashes in loaves diagonally about 4 inches apart. Place baking sheets in cold oven and allow to rise again until doubled or more in size, about 30 to 45 minutes. Turn on oven to 400 degrees F, but do not remove bread from oven. After 5 minutes brush bread with mixture of egg white mixed with 2 tablespoons water and, while damp, sprinkle with sesame seeds and coarse or kosher salt. Turn heat to 350 degrees F and continue baking 40 minutes. Test loaves by tapping on bottom . If sound is hollow, bread is done. Remove from oven and place on racks to cool. Loaves may be frozen if well wrapped when completely cool.
Cooking with Dad
Page 47
Challah Bread 1 package dry yeast 1 teaspoon granulated sugar 1/2 cup warm water (105 to 115 degrees F) 1/2 cup vegetable oil 1/2 cup warm water (105 to 115 degrees F) 1/4 cup granulated sugar 2 large eggs 2 teaspoon salt 4 to 4 1/2 cups all-purpose flour, divided Vegetable cooking spray 1 egg white 1 teaspoon water 1 teaspoon sesame or poppy seeds Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let mixture stand 5 minutes. Combine oil and next 4 ingredients in large mixing bowl; beat at medium speed with electric mixer until blended. Add yeast mixture and 2 cups of the flour; beat until smooth. Gradually stir in enough remaining flour to make a soft dough. (Dough should be sticky.) Cover dough and let rest 10 minutes. Turn dough out onto well-floured surface, and knead 5 minutes. Place in well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto wellfloured surface, and knead several times. Divide dough into thirds. Shape each third into a 14-inch rope. Place ropes on a greased baking sheet (do not stretch); pinch rope ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly spray with vegetable cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk. Beat egg white and water; gently brush over bread. Sprinkle with seeds. Bake at 375 degrees F for 30 to 35 minutes or until golden. Makes 1 loaf.
Christmas 2006
Page 48
Quick Raised Dinner Rolls 1 package dry yeast 2 tablespoons granulated sugar 1/2 teaspoon salt 1/2 cup warm milk 1 egg 1 tablespoon melted butter or margarine 1 3/4 to 2 cups bread flour Using mixer or food processor, blend all ingredients together. Place in a warm spot to rise (85 degrees F to 90 degrees F location is ideal) until double (about 30 minutes). Butter an 8-inch square pan. When dough has doubled, punch down. Form into balls and place in pan. Let rise in pan for another 10 to 15 minutes. Bake until brown (about 15 to 20 minutes). Makes 9 to 12 rolls.
Cooking with Dad
Page 49
Banana Bread with Pecan Crunch Topping Makes two loaves. 1 cup (2 sticks) butter (room temperature) 1 1/2 cups granulated sugar 2 eggs 4 very ripe bananas, well mashed 1 teaspoon vanilla extract 4 tablespoons buttermilk (can substitute regular milk) 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups pecans, whole or chopped (optional) Pecan Crunch Topping 7 1/2 tablespoons butter 12 tablespoons brown sugar 6 tablespoons milk 1/2 cup pecan pieces, chopped small (optional) Preheat oven to 350 degrees F. Grease two 9 x 5 x 3-inch loaf pans.
Christmas 2006
Page 50
Banana Bread with Pecan Crunch Topping , Continued Cream the butter and sugar together. Beat eggs in a separate bowl, then add to sugar mixture. Add mashed bananas, vanilla extract and buttermilk. Mix well. Sift together flour, baking soda and salt. Add to banana mixture. Mix all ingredients thoroughly. Fold in pecans if using. Pour into prepared loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool an hour or two before adding topping. To prepare topping, melt butter in saucepan. Add sugar and milk, stirring constantly. Cook until syrupy. Remove syrup from heat and add chopped pecans. Pour syrup over bread and place the pans under the broiler for 3 to 4 minutes until very bubbly, being careful not to burn the topping. Let cool completely before slicing. NOTE: Walnuts may be substituted for pecans.
Cooking with Dad
Page 51
Basic Corn Bread 1 1/4 cups yellow cornmeal 3/4 cup flour 1/4 cup granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 2 eggs, lightly beaten 1 1/4 cups milk Mix dry ingredients. Add remaining ingredients and stir just until mixed (will probably still be lumpy). Pour into a greased cast iron skillet and bake at 400 degrees F for 25 minutes.
Christmas 2006
Page 52
Deserts Secondary Heading The purpose of a catalog is to sell products or services to a targeted audience, or to advertise upcoming classes or events. Catalogs can be a great way to market your products or services, and also build your organization’s identity.
Secondary Heading First, determine the audience of the catalog. This could be anyone who might benefit from the products or services it contains. Next, establish how much time and money you can spend on your catalog. These factors will help determine the length of the catalog and how frequently you publish it. It’s recommended that you publish your catalog at least quarterly so that it’s considered a consistent source of information. Your customers or employees will look forward to its arrival. Also consider how you want to print your catalog. You can print it on a desktop printer, at a copy shop, or at a commercial printing service. In addition to your budget, the complexity of the publication—including whether you print it as a black and white or a color publication—will help determine the best method for printing your publication. Before you print your catalog, consider how you will bind your pages. The number of pages, how the reader will use it, and whether you mail it will help you determine the type of binding. For example, if you have only a few pages and your catalog is meant to be held, you might consider folding the pages and stapling the spine. Larger catalogs that are meant to be folded flat work best with a plastic binding with punched holes, while larger publications meant to be held like a book are best served by gluing the pages, or “perfect binding.”
Cooking with Dad
Page 53
Apple Pie Blend 1 cup sugar and 2 tablespoons flour. Place one-third of this mixture over the bottom of an unbaked pie shell. Fill heaping with sliced, pared apples. Sprinkle over this the juice of about one-quarter lemon. Pour the remaining sugar and flour mixture over the top. Sprinkle with cinnamon, and add a top crust. Bake at 450 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake another 25 minutes.
Christmas 2006
Page 54
Pineapple Upside Down Cake Topping 6 tablespoons butter 2/3 cup brown sugar 2 cups crushed pineapple, drained Maraschino cherries In a 10-inch cast-iron skillet, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries over butter-sugar layer. Batter 1/3 cup shortening 1/2 cup granulated sugar 1 egg, unbeaten 1 teaspoon vanilla extract 1 1/4 cups flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/2 cup pineapple juice Preheat oven to 350 degrees F. Gradually add sugar to shortening; cream until fluffy. Add egg and vanilla extract; beat well. Alternately add sifted dry ingredients with pineapple juice; spread batter on topping. Bake for 40 minutes.
Cooking with Dad
Page 55
Lemon Pound Cake 3/4 cup granulated sugar 1/3 cup butter or margarine, softened 1 cup sour cream 3 egg whites 1 tablespoon lemon juice Grated rind of 1 lemon 2 1/2 cups all-purpose flour 1 teaspoon baking soda A grating of fresh nutmeg Lemon Syrup Beat the sugar and butter together until light and fluffy. Add the sour cream, egg whites, lemon juice and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth. Pour into a greased and floured loaf pan. Bake in a preheated 350 degrees F oven for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Spoon the warm lemon syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to 12. Lemon Syrup 1/2 cup granulated sugar 1/4 cup fresh lemon juice 1/4 cup water Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. Makes about 3/4 cup .
Christmas 2006
Page 56
Best Brownies 1/2 cup butter or margarine, melted 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup Hershey’s® Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) Creamy Brownie Frosting Heat oven to 350 degrees F. Grease a 9-inch square baking pan. In bowl, stir together butter, sugar and vanilla extract. Add eggs; with spoon, beat well. In separate bowl, stir together flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool; frost with Creamy brownie Frosting. Cut into squares. Creamy Brownie Frosting 3 tablespoons butter or margarine, softened 3 tablespoons Hershey's® Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup confectioners’ sugar 1 to 2 tablespoons milk In small mixer bowl, beat butter, cocoa, corn syrup and vanilla extract until blended. Add confectioners' sugar and milk; beat to spreading consistency. Makes about 1 cup. Cooking with Dad
Page 57
Honey Butter Carrot Cake With Toasted Pecans and Citrus Cream Cheese Icing Butter or nonstick spray 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground clove or allspice 1/2 teaspoon salt 3/4 cup butter, softened 1/2 cup honey 2 eggs 1 cup granulated sugar 1 teaspoon vanilla extract 3 cups finely grated carrot 1 apple, peeled and grated 1 cup toasted pecans, coarsely chopped Icing 8 ounces regular cream cheese 1/2 cup butter, softened 2 tablespoons honey 2 tablespoons finely grated orange, lemon or lime zest (or a mixture of all three) 2 teaspoons lemon juice 4 to 5 cups sifted confectioners' sugar. Heat oven to 350 degrees F. Butter two 9inch layer pans or coat with nonstick spray; line Christmas 2006
Page 58
Honey Butter Carrot Cake With Toasted Pecans and Citrus Cream Cheese Icing, Continued. bottom with circle of parchment or wax paper. Stir flour with baking
powder, baking soda, spices and salt. In another bowl, using an electric mixer, cream butter until lighter in color and slightly fluffy. Slowly beat in honey, then eggs, one at a time. Beat in sugar and vanilla extract. Add flour mixture to butter mixture in thirds, stirring until just absorbed. Stir in carrots, apple and pecans. Divide batter between pans; smooth tops. Bake in center of oven for 35 to 40 minutes or until a cake tester inserted into cake center comes out clean. Cool on a rack for 10 minutes; then turn out to finish cooling on rack. To make icing, beat cream cheese with an electric mixer until smooth. Gradually beat in butter, then honey, zest and lemon juice. Gradually add confectioners' sugar until thick enough for spreading. Spread between stacked layers, then over sides and top. Sprinkle with any extra zest or chopped pecans.
Cooking with Dad
Page 59
Old-Fashioned Peanut Butter Cookies 2 cups flour 1 teaspoon baking soda 2/3 teaspoon baking powder 3/8 teaspoon salt 3/4 cup shortening 1/4 box brown sugar 3/4 cup granulated sugar 3/4 cup peanut butter 2 eggs Cream shortening. Add sugar gradually creaming well. Add eggs, then flour. Last add peanut butter. Stir only to mix well. Shape into 2 rolls and chill in refrigerator thoroughly.
Christmas 2006
Page 60
Snacks
2004
Cooking with Dad
Page 61
Dad’s famous Carmel Popcorn 5 quarts popped corn (2 to 3 bags microwave corn) 2 cups packed brown sugar 1 cup butter or margarine 1/2 cup light corn syrup 1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon salt Spread popcorn on baking sheets and set aside. In large saucepan, combine brown sugar, butter and corn syrup. Boil for 5 minutes, then remove from the heat. Add baking soda, vanilla extract and salt. Stir thoroughly. The mixture will "foam up." Pour over the popped corn and mix well. Bake at 250 degrees F for 40 minutes. Stir every 15 minutes. You may stir into the popcorn 1 can of mixed, salted nuts before pouring the syrup over and baking. Christmas 2006
Page 62
Chex® Party Mix 1/2 cup (1 stick) butter 1 1/4 teaspoons seasoned salt 4 1/2 teaspoons Worcestershire sauce 2 2/3 cups Corn Chex 2 2/3 cups Rice Chex® 2 2/3 cups Wheat Chex® 1 cup salted mixed nuts Preheat oven to 250 degrees F. Heat butter in a shallow roasting pan until melted. Remove from heat. Stir in salt and Worcestershire sauce. Add all Chex® cereals and nuts. Mix until coated. Heat in oven for 1 hour, stirring every 15 minutes. Spread on a paper towel to cool. Microwave Instructions Melt butter on HIGH 1 minute. Stir in salt and Worcestershire sauce. Add Chex® cereals and nuts. Mix to coat. Microwave on HIGH for 6 to 7 minutes, stirring every 2 minutes.
Cooking with Dad
Page 63
Judy’s Best Beef Jerky 1 1/2 pounds flank steak 1/2 teaspoon seasoned salt 1/3 teaspoon garlic powder 1/3 teaspoon black pepper 1 teaspoon onion powder 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup teriyaki Sauce Semi-freeze meat. Slice with grain into 1/8inch thick strips. Marinate overnight in a glass dish in the refrigerator. Lay strips in a single layer on cookie sheets. Leave door of oven open a crack. Roast at 125 degrees F to 140 degrees F for 4 to 5 hours. Cool completely. Store in plastic bags to keep airtight. Glass jars are okay, too.
Christmas 2006
Page 64
Granola Munch 3 cups granola cereal 3 ounces chow mein noodles 1 cup salted peanuts 1/4 cup butter or margarine, melted 1 cup raisins 1/4 cup dried banana chips 1/4 cup dried mango bits 1/2 cup dried apple chips, chopped 1/2 cup semisweet chocolate chips Combine granola cereal, chow mein noodles, and peanuts; stir well. Spread mixture evenly in a 15 x 10 x 1-inch jellyroll pan; pour butter or margarine over granola mixture. Bake, uncovered, at 350F for 15 minutes, stirring every 5 minutes. Let cool. Stir in raisins, banana chips, mango bits, apple chips, and chocolate chips. Store mixture in an airtight container in a cool, dry place.
Cooking with Dad
Page 65
Corn Tortilla Chips Vegetable oil (for deep-frying) 12 thin corn tortillas Salt or garlic salt, to taste Cover tortillas with a towel and let them dry out for at least an hour before frying. Pour enough oil into a heavy skillet to measure at least 1 inch in depth. Heat to 375 degrees F. While the oil warms, cut each tortilla into 4 or 6 wedges. Fry 6 to 8 tortilla wedges at a time for just a few seconds. The chips should turn crisp, but not brown. Drain the chips and repeat with the remaining tortillas. Sprinkle with salt if you wish. Serve warm with salsa and guacamole.
Christmas 2006
Page 66
Crunchy Garbanzos Makes 3 cups. 1 (16 ounce) can garbanzo beans, drained and rinsed 2 tablespoons soy sauce 2 tablespoons water 2 tablespoons seasoned salt 1 teaspoon paprika Preheat oven to 350 degrees F. On a nonstick or lightly greased cookie sheet, lay out drained garbanzo beans in a single layer. In a cup, combine soy sauce, water and spices. Sprinkle seasoning mixture over garbanzos. Bake for 30 minutes or until browned and crisped, stirring occasionally while baking to ensure even cooking. Remove from oven and serve hot or allow to cool and store in an airtight container.
Cooking with Dad
Page 67
Critter Crunch Great-tasting, fun-to-eat Critter Crunch is easy enough for kids to make. They can mix it up to a month ahead of time and store it in a covered container or zippered plastic bag. 1 cup animal crackers 1 cup teddy bear-shaped chocolate or honeyflavored graham crackers 1 cup miniature pretzel twists 1 cup yogurt-covered raisins 1 cup candy-coated chocolate candies Colorful ice cream cones (optional) Mix all ingredients except ice cream cones. Store in a covered container. Serve snack in cones if desired. Makes 10 servings (1/2 cup each).
Christmas 2006
Page 68
Blueberry Fruit Leather 4 cups fresh Great Lakes Blueberries 1 cup fresh strawberries 1/4 cup honey 1 tablespoon almond extract Place blueberries and strawberries in blender or food processor and process until smooth. Pour mixture through a strainer to remove skin and seeds. Stir in honey and almond extract. Place mixture in a large skillet (10-inch is best). While stirring frequently, cook over very low heat for 1 hour until thickened. Prepare a cookie sheet by lining with parchment paper (paper is best but foil can be substituted). Preheat oven to 150 degrees F. Pour thickened mixture onto parchment paper and spread to form and 8 x 12-inch rectangle. Bake* for 5 1/2 to 6 hours until the fruit sheet is dry enough not to stick to your fingers but moist enough to roll. Remove from oven and cool. Once cook, leather should be stored in an airtight container or rolled in plastic wrap to keep. * (Placing a potholder in the oven door to keep it ajar will help dry the leather by allowing moisture to escape.) Makes 6 (3 x 4-inch) squares. Cooking with Dad
Page 69
NOTES: __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________
Christmas 2006
Page 70
NOTES: __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________
Cooking with Dad
Page 71
Christmas 2006
With Love Dad
Cooking with Dad
Christmas 2006
Page 2
Dedicated to my three great kids Houston, Abbie, and Lily with love from Dad Merry Christmas 2006 Cooking with Dad
Page 3
Table of Contents: Breakfast
4
Lunch
13
Soups
22
Dinners
27
Breads
43
Snacks
60
Christmas 2006
Page 4
Breakfast
2004
Cooking with Dad
Page 5
Best Ever Pancakes 2 eggs, separated 1 tablespoon granulated sugar 3/4 teaspoon salt 1 cup all-purpose flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup milk 1/3 cup sour cream 4 tablespoons butter, melted Add sugar and salt to well beaten egg yolks. Sift and measure four, add baking powder and soda and re-sift. Add flour mixture and milk, to egg yolk mixture alternately, a bit at a time until all are added, (stir the whole time). Add sour cream and mix well. Add melted butter and mix well. Gently fold in stiffly beaten egg whites. Bake on hot griddle, turn only once when bubbles on the surface break.
Christmas 2006
Page 6
French Toast with Maple Syrup 2 eggs, beaten 1/2 cup milk 1/4 teaspoon salt 6 slices thick stable bread 1 1/2 teaspoons vanilla extract, almond extract or rum flavoring Beat eggs, milk, salt and extract or flavoring. Dip bread into this mixture. Cook on a greased griddle. Serve with Maple syrup, jelly or honey. These are good buttered, sprinkled with a cinnamon-sugar mixture.
Cooking with Dad
Page 7
Eggs Benedict 4 egg yolks 1/2 pound lightly salted butter (at room temperature) 1 tablespoon lemon juice 1 tablespoon water Dash of Tabasco® sauce 3 tablespoon white vinegar Dash of salt 4 eggs 4 English muffins 4 slices ham or Canadian bacon Dash of paprika Prepare sauce first by beating egg yolks with a wire whisk in a double boiler. Over low heat add pieces of butter a little at a time, beating until dissolved. After all butter has been combined, add lemon juice and water. Raise heat to almost boiling, stirring constantly with a wooden spoon until thickened. Add a dash of Tabasco® sauce. Next, prepare eggs. Experiment with egg first. Into a large boiler put 6 inches of water, vinegar and salt. Heat water until just boiling. Stir water and ease egg into water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling. Remove eggs with a slotted spoon. Toast muffins; top with ham or Canadian bacon; toast again. Add egg, sauce and paprika to toasted muffin.
Christmas 2006
Page 8
Sugar-Topped Lemon Poppy Seed Muffins 1 3/4 cups all-purpose flour 1/2 cup sugar 1 tablespoon poppy seed 1 tablespoon finely shredded lemon peel 2 teaspoons baking powder 1/2 teaspoon salt 1 large beaten egg 1/4 cup cooking oil 2 tablespoons butter or margarine, melted 2 tablespoons sugar 3/4 cup milk Grease 12 (2 1/2-inch) muffin cups or line with paper bake cups. Set muffin cups aside. In a medium mixing bowl stir together flour, the 1/2 cup sugar, the poppy seed, lemon peel, baking powder, and salt. Make a well in the center of flour mixture. In another medium bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Dip tops of muffins into melted butter or margarine, then into the 2 tablespoons sugar to lightly coat. Serve warm. Makes 12 muffins. Cooking with Dad
Page 9
Egg in the Middle Cut a circle from the center of a slice of bread. Butter both sides of the bread. Place in a hot skillet over low heat. Break an egg into the center hole. Cook until the egg is set, then turn and cook the other side. Serve sprinkled with salt and pepper.
Christmas 2006
Page 10
Tex-Mex Scrambled Eggs 4 teaspoons vegetable oil 1 jalapeno chile, seeded and chopped 6 small corn tortillas, cut into thin strips 1 dozen eggs 1/2 cup chopped onion 2 cups salsa 1/2 cup sour cream 4 chopped green onions Heat oil in a large nonstick skillet. Cook tortilla strips and chopped onion in oil for about 5 minutes, stirring frequently until tortillas are crisp. Mix eggs and chile; pour over tortilla mixture. Reduce heat to medium. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that the thin, uncooked portions can flow to bottom. Do not stir. Cook 4-5 minutes or until eggs are set but moist. Top each serving with salsa, sour cream and green onions. Yields 8 servings.
Cooking with Dad
Page 11
Dad’s Best Cinnamon Coffeecake 1/4 cup margarine 3/4 cup granulated sugar 1 egg, slightly beaten 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract Topping 1 cup brown sugar 3 tablespoons flour 2 teaspoons cinnamon 4 tablespoons margarine 1/2 cup walnuts or pecans, finely chopped Preheat oven to 350 degrees F. Spray and 9-inch square baking pan with cooking spray. In a medium bowl, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla extract. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake for 30 minutes. Christmas 2006
Page 12
Dad’s Wild Granola Recipe 4 cups oats 1 cup coconut 1 cup nuts 3/4 cup wheat germ 1/2 cup honey 1/3 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup chocolate chips (optional) 1 cup raisins (optional) 1 cup dry cereal (optional) 8 ounces dried fruit (optional) Mini marshmallows (optional) Spread oats on a cookie sheet and bake at 350 degrees F for 10 minutes. Stir in coconut, nuts and wheat germ. Add honey, oil and vanilla extract and stir well. Bake at 350 degrees F for 20 to 25 minutes, stirring several times. Stir in any of the optional ingredients that you like. Let cool thoroughly and store in a tightly covered container.
Cooking with Dad
Page 13
Lunch
2004
Christmas 2006
Page 14
Chef Salad 1/2 cup olive oil 1/4 cup red wine vinegar 2 garlic cloves, peeled 2 teaspoons dried oregano 5 cups mesclun salad blend (about 3 ounces) 10 ounces Black Forest ham, cut into matchstick-size strips 6 ounces Swiss cheese, cut into matchsticksize strips 1 1/2 cups coarsely shredded peeled carrots 1 1/2 cups halved cherry tomatoes (about 10 Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside. Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve. Makes 4 servings.
Cooking with Dad
Page 15
Egg Salad Sandwich 8 eggs 1 tablespoon mayonnaise 2 tablespoons prepared Dijon-style mustard 1 teaspoon dried dill weed 1 teaspoon paprika 1/2 red onion, minced salt and pepper to taste Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.
Christmas 2006
Page 16
Reuben Sandwich 8 slices pumpernickel bread 1/2 lb. German corn beef, sliced thin 8 oz. can sauerkraut, well drained 2 tbsp. Thousand Island dressing 4 slices Swiss cheese 5 tbsp. Butter Place corned beef, then sauerkraut, Thousand Island dressing and cheese on 4 slices of bread. Spread butter on outside of bread. Grill in skillet or griddle until browned and cheese melts.
Cooking with Dad
Page 17
Club Sandwich Empty stomach A working telephone A delivery menu from Subway Sandwich Call the Subway shop to have home delivery for the delicious "Subway Club Sandwich". Have drinks and chips on hand for hearty meal.
Christmas 2006
Page 18
Open Face Tuna Melts 1 cup water-packed tuna (3 1/2 ounce can) 1/2 cup mayonnaise 1 tablespoon chopped green pepper 1 1/2 teaspoons dill weed 1 1/2 teaspoons sweet relish 1/4 teaspoon seasoned salt 4 slices white bread 4 slices Cheddar cheese 4 slices tomatoes In medium bowl, combine tuna with mayonnaise, onion, dill, relish and salt. Mix well. Layer two slices of bread with equal portions of tuna mixture, cheese and tomato slices. Top with remaining slices of bread. Spread both sides of sandwiches with margarine. Grill on both sides, covered, to heat filling and melt cheese. Makes two sandwiches.
Cooking with Dad
Page 19
Hot Ham, Cheese and Tomato Wraps 6 flour tortillas - about 8-inch size 1 pound shaved cooked ham 6 slices American cheese 12 thin slices tomato Warm tortillas as directed on package. Top each warm tortilla evenly with ham, 1 cheese slice and 2 tomato slices. Roll up each tortilla; wrap each in microwave-safe plastic wrap. Microwave each roll on HIGH for 30-40 seconds or until warm.
Christmas 2006
Page 20
Potato Salad Boil as many potatoes as you want in your salad. Let them cool, then peel and dice them. Chop up a lot of scallions (scallions) and add them, green tops included. Mix in real mayonnaise (NOT SALAD DRESSING) until you have them moistened as much as you want. Add freshly ground pepper, a lot of dillweed, a little salt, and some celery seeds (optional). If you like, you may also add some finely diced sweet pickle and/or diced hardboiled eggs and or a dash of mustard. This is best if refrigerated overnight and served the next day. Decorate the top with green pepper rings.
Cooking with Dad
Page 21
Macaroni Salad 1 (8 ounce) package elbow macaroni or salad macaroni 1 cup chopped celery 1/2 cup thinly sliced green bell pepper 1/4 cup thinly sliced carrots 2 tablespoons chopped pimento 1/2 lbs of Pepperoni Diced 1 can medium Olives 1/2 lbs Mozzarella Cheese Diced 1/2 cup mayonnaise 1 tablespoon vinegar 1 tablespoon granulated sugar 2 tablespoons instant minced onion 1 teaspoon dill weed 2 teaspoons seasoned salt 1/4 teaspoon dry mustard 1/8 teaspoon white pepper Dash of ground red pepper Cook macaroni according to package directions. Drain and cool. Add celery, green pepper, carrots, olives, cheese and pimento. Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly. Chill. Serve in bowl or on salad plates in crisp lettuce cups. Christmas 2006
Page 22
Soups
Cooking with Dad
Page 23
New England Clam Chowder 1/4 cup cut-up bacon or lean salt pork 1 medium onion, chopped 2 cans minced or whole clams, drained (reserve liquid)* 1 cup finely chopped potato 1/2 teaspoon salt Dash of pepper 2 cups milk Cook and stir bacon and onion in saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling. Cover and cook until potato is tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).
Christmas 2006
Page 24
Manhattan Clam Chowder 1/4 cup margarine or butter 1 small onion, finely chopped 2 cans minced or whole clams, drained (reserve liquid)* 2 cups finely chopped potatoes 1 cup water 1/3 cup chopped celery 2 teaspoons snipped parsley 1 teaspoon salt 1/4 teaspoon dried thyme leaves 1/8 teaspoon pepper 1 (16 ounce) can tomatoes, undrained Cook onion in margarine or butter in Dutch oven until onion is tender. Drain clams, reserving liquid. Stir clam liquid, potatoes, water and celery into onion. Cover and cook until potatoes are tender, about 10 minutes. Stir in clams and remaining ingredients.
Cooking with Dad
Page 25
Authentic Texas Border Chili 3 medium tomatoes 1 large Bermuda onion, finely chopped 1/4 teaspoon dried Mexican oregano 2 teaspoons paprika 5 large garlic cloves, finely chopped 1 (4 pound) beef shank, coarsely ground 1 tablespoon lard, butter or bacon drippings 4 scallions, chopped 5 green bell peppers, chopped 5 fresh Serrano chiles, chopped 1 pound chorizo sausage or hot non-Italian sausage 4 medium garlic cloves, finely chopped 2 teaspoons salt 4 tablespoons ground hot red chile 4 tablespoons ground mild red chile 3 tablespoons cumin seeds Beer Water Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
Christmas 2006
Page 26
Beef Stew with Corn and Tomatoes 4 tablespoons paprika 2 pounds topside (top round) of beef, cut into 2-inch cubes 2 ounces (1/4 cup) butter 2 medium-size onions, chopped 2 garlic cloves, crushed 8 ounces canned tomatoes 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 2 carrots, scraped and cut into 1/2-inch rounds 8 fluid ounces (1 cup) dry white wine 1 pound canned and drained sweet corn 5 fluid ounce single cream (5/8 light cream) 2 tablespoons flour Sprinkle the paprika on a large plate. Roll the beef cubes in the paprika so they are well coated. Set aside. In a flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and garlic, reduce the heat to very low and cook for 4 minutes. Add the meat cubes to the casserole, a few at a time, and brown them well. Mix in the tomatoes, thyme, bay leaf, salt, pepper and carrots. cover the casserole and simmer the stew for 25 minutes. Pour in the wine, mixing well with a large spoon. Simmer the stew, covered, for another 45 minutes. Add the sweet corn to the casserole, re-cover and cook the stew a further 20 minutes. In a medium-size mixing bowl, beat the cream, brandy and flour together with a wire whisk. Add the mixture to the stew, stirring to blend thoroughly. Simmer for 15 minutes and serve.
Cooking with Dad
Page 27
Dinner
Christmas 2006
Page 28
Carne Asada Tacos Marinade 1/2 cup chopped onion 3 cloves garlic, chopped 3 tablespoons fresh lime juice 1 tablespoon ground chile de arbol or New Mexican red chile powder 1/4 teaspoon ground cumin Tacos 1 (1 1/2 pound) skirt steak, trimmed of fat and the white membrane 6 onions Vegetable oil 12 small corn tortillas Garnishes Pico de gallo salsa or your favorite tomato based salsa Guacamole Chopped fresh cilantro Put all the Marinade ingredients into a blender or food processor and puree until smooth. Cover the steak with the marinade and marinate for 1 hour at room temperature, or 4 hours or more in the refrigerator. Prepare a charcoal grill and when the coals are medium hot, brush the onions with the oil and place over the coals to roast, turning frequently so they don’t burn. Add the steak and grill to the desired doneness (for a steak that is 1 1/2 to 2 inches thick, about 4 to 5 minutes per side for medium rare). Wrap the tortillas in a damp towel and place in a microwave safe container. Microwave at 50% for 4 minutes and let sit, covered for a couple of minutes. Carve the steak across the grain into long thin pieces. Arrange the meat on a platter and serve along the hot tortillas and the garnishes. Yield: 10 to 12 tacos Cooking with Dad
Page 29
Guacamole 4 ripe medium California avocados, seeded and peeled 1/4 large onion, chopped 1 garlic clove, crushed 1 small tomato, diced 1 green chili, diced 1/2 teaspoon Cumin 1/2 cup fresh lime juice 1 tablespoon Lawry's seasoned salt In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. NOTE: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate. Serves 4.
Christmas 2006
Page 30
Beef Enchiladas 1 pound ground hamburger 1/2 cup chopped onion 2 garlic cloves chopped 1 can Enchilada Sauce 1/2 teaspoon salt 1 teaspoon garlic powder 1 tablespoon chili powder 1 dozen corn tortillas 1 cup Cheddar and jack cheeses, shredded Brown hamburger with onion and garlic. Add salt, garlic powder and chili powder. Dredge corn tortillas in boiling Enchilada Sauce to soften. Put hamburger into tortillas and roll up into cylinders. Place cylinders in a greased baking dish. Sprinkle cheese on top and cook until cheese is melted.
Cooking with Dad
Page 31
Chicken Quesadillas 1 cup canned vegetarian refried beans 1/4 cup bottled salsa Nonstick cooking spray 8 flour tortillas 2 cups shredded cooked chicken 2 cups shredded Mexican-blend cheese Sour cream and additional salsa for garnish (optional) Combine refried beans and salsa in a mixing bowl. Preheat oven to 200 degrees F. Spray one side of a tortilla lightly with cooking spray. Place sprayed side down in a nonstick skillet. Spread with about 1/4 cup bean mixture. Top with 1/2 cup shredded chicken and about 1/2 cup cheese. Top with another tortilla and spray top lightly with spray. Cook over medium heat, pressing down with a spatula until lightly brown. Turn and cook second side until lightly brown. Place on a baking sheet in oven to keep warm while you continue with remaining tortillas. Cut into wedges and serve with sour cream and additional salsa. Serves 4.
Christmas 2006
Page 32
Pork Burritos (Burritos de Carnitas) 2 cups refried beans 1 (2 1/2 pound) boneless fresh pork butt roast 1 cup chopped white onion 1 carrot, sliced 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon dried epazote 1/2 teaspoon ground cumin 1/2 teaspoon coriander seeds, lightly crushed Water Fresh tomato salsa 12 (8-inch) flour tortillas 2 medium firm, ripe avocados, pared, pitted and diced Scallions Place pork, onion, sliced carrot, garlic, salt, epazote, cumin and coriander seeds in large Dutch oven. Add just enough water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 2 to 2 1/2 hours. Preheat oven to 350 degrees F. Remove pork from cooking liquid; strain and reserve 2 cup of the liquid. Place pork on rack in roasting pan. Roast, turning once, until well-browned, 40 to 45 minutes. Trim and discard outer fat from pork. Using 2 forks, pull pork into coarse shreds. Combine pork and reserved cooking liquid in medium skillet. Cook and stir over medium heat until pork is evenly moistened and hot, 3 to 5 minutes. If not freshly made, soften and warm tortillas. Reheat beans, if necessary. For each burrito, place 1/12 of the beans crosswise in a row on lower half of 1 tortilla; spread out slightly. Top with 1/12 each pork, tomato salsa, avocado and cheese, in that order. Fold right edge of tortilla over filling; fold bottom edge over filling and loosely roll up, leaving left end of burrito open. Place 2 burritos on each serving plate. Garnish with carrot sticks and scallions; serve immediately. Cooking with Dad
Page 33
Taco Sauce
2 cups canned tomatoes 1/2 medium onion 1 clove garlic 1/2 teaspoon Mexican oregano, powdered 2 green chiles 1 dash hot sauce (if desired) 1 teaspoon salt 1/2 teaspoon pepper Chop fine onion, garlic, chiles; add to tomatoes and mash until tomatoes are mashed fine. Add oregano, hot sauce, salt and pepper.
Christmas 2006
Page 34
Italian Meat Balls 1 onion diced Garlic powder (lots) Parmesan Cheese (lots) 1/2 cup bread crumbs Salt and pepper (lots) Basil (lots) 2 eggs 1 pound ground beef or turkey If you want soft meatballs, add water or milk. This makes 11. Stir all of the above together until you can form good size meatballs. Add bread crumbs after you have stirred together the rest of the ingredients so you will know how firm it needs to be. Brown in oil with a cut-up garlic clove. Remove and put on a plate. To drippings, add a large can plum tomatoes (with basil), cut up, 1 can tomato purée, 1 can tomato paste and one can of water used to rinse out the paste. To the sauce add salt, pepper, 1/2 teaspoon sugar, cayenne pepper and garlic powder. Cook over medium heat until oil separates at top, about 1 1/2 hours. Add meatballs which have previously been stored in the refrigerator. Cook an additional 30 minutes.
Cooking with Dad
Page 35
Hickory-Smoked Bar-B-Q Ribs 4 to 5 pounds pork ribs (spareribs or back ribs) 1 (3 1/2 ounce) bottle hickory liquid smoke 2 1/2 quarts water Favorite barbecue sauce Combine liquid smoke and water in a large pot. Bring to a boil; add ribs and reduce heat. Simmer 1 1/2 to 2 hours. Remove ribs from liquid; cool. Ribs may be refrigerated or frozen at this point for future use. Dip or brush ribs with barbecue sauce. Place in a 400 degree F oven for 15 to 20 minutes. For crusty ribs, broil for 3 to 5 minutes. NOTE: Ribs may be prepared in a browning bag. Place ribs in a single layer in a large size oven cooking bag in a baking pan. Add 1 bottle of smoke and 1 quart water. Close bag with tie and with a fork make 4 small holes in the top. Bake at 325 degrees F for 1 1/2 hours. Complete as directed above. Christmas 2006
Page 36
Goulash 2 pounds ground beef 1 onion, chopped 1 can diced tomatoes 1 can whole kernel corn 2 cups uncooked macaroni 1 can beef broth 1/2 package chili mix 1 tablespoon granulated sugar Garlic, oregano, salt and pepper to taste Velveeta cheese (optional) Brown ground beef and onion. Add remaining ingredients, except cheese, and mix well. Place in crock pot, and cook on LOW for 3 1/2 hours. If desired, add cut-up hunks of Velveeta cheese when the goulash is done, and steam until the cheese is melted.
Cooking with Dad
Page 37
Beef Bourguignon 1 cup red wine 2 tablespoons vegetable oil 1/2 teaspoon thyme 2 tablespoons parsley sprigs, chopped 1 bay leaf 1/4 teaspoon black pepper 3 slices bacon, chopped 2 pounds stewing beef, cut into chunks 12 small boiling onions, peeled 1/2 pound mushrooms, sliced 2 cloves garlic, minced 1 cup canned beef broth Salt to taste In a large bowl, combine the first 6 ingredients and refrigerate overnight. Drain the meat reserving the liquid. Brown the bacon over medium heat. When the bacon is cooked, add the beef, onion mixture and brown lightly. Put browned meat mixture into a crock pot. Add the remaining ingredients. Cover the crock pot and cook on LOW for about 8 hours. Serve over buttered
noodles or rice.
Christmas 2006
Page 38
Chicken Vegetable Stir-Fry 2 tablespoons cornstarch 1/4 teaspoon ground ginger 1 (14 1/2 ounce) can vegetable broth 1 tablespoon soy sauce 3 tablespoons vegetable oil 1 pound skinless, boneless chicken, cut into strips 5 cups cut-up fresh vegetables: mushrooms, carrots, celery, broccoli, scallions 1 clove garlic, minced Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stirfry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
Cooking with Dad
Page 39
Chicken Cordon Blue 4 boned chicken breasts 2 tbsp. butter 4 slices Swiss cheese 4 slices ham Paprika, as desired Preheat broiler. Brush chicken breasts with butter. Broil chicken 4 inches from heat for 4 minutes. Turn over, brush and broil 4-5 minutes. On top of each piece of chicken, place 1/2 slice of cheese, then a slice of ham. Broil 30 seconds, till ham is warm. Top with other 1/2 of cheese and with paprika if desired. Broil 1/2 to 1 minute until cheese is melted
Christmas 2006
Page 40
Pizza 5 cups all-purpose flour, plus more for dusting 1/2 cup cornmeal 2 envelopes (1/4 ounce each) rapid-rise yeast 4 teaspoons coarse salt 1/4 cup olive oil, plus more for brushing
Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes). Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes. Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by10-inch ovals. Top as desired. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
Cooking with Dad
Page 41
Sloppy Joes 3 pounds hamburger 1 to 2 onions, finely chopped 1 green bell pepper, chopped 2 (8 ounce) cans tomato sauce 1 cup water 2 packages Sloppy Joe seasoning mix 2 tablespoons brown sugar Brown hamburger in skillet. Drain. Put into crock pot. Add onions, green pepper, tomato sauce, water, seasoning mix and sugar. Stir thoroughly. Cover. Cook on LOW for 8 to 10 hours, or on HIGH for 3 to 4 hours. Serve on hamburger buns.
Christmas 2006
Page 42
Awesome Meatloaf 1 to 2 pounds extra lean ground beef 1/2 cup chopped onion 2 diced garlic cloves 1/2 cup chopped green pepper 1 package Stove Top Stuffing Mix, including flavor pack (any variety) 1 can Swanson’s Beef Broth Mix all ingredients well. Put into a loaf pan. Top with catsup. Bake for 45 minutes to 1 hour at 350 degrees F.
Cooking with Dad
Page 43
Breads
Christmas 2006
Page 44
Baking Powder Biscuits 2 cups all-purpose flour, sifted 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 2 tablespoons granulated sugar 1/2 cup shortening 1 egg, unbeaten 2/3 cup milk Sift flour, baking powder, salt, sugar and cream of tartar into a bowl. Add shortening to flour mixture and blend together until cornmeal consistency. Pour milk into flour mixture slowly; add egg. Stir to stiff dough; knead 5 times. Roll to 1/2 inch thickness. Cut and bake on cookie sheet 10 to 15 minutes at 450 degrees F. Serve with butter, hot from the oven. These can be frozen on cookie sheet. When frozen, store in a closed plastic bag in the freezer. When ready to bake, take out desired amount, and let thaw at room temperature before baking. Cooking with Dad
Page 45
French Bread 2 packages dry yeast 2 tablespoons granulated sugar 1 1/2 tablespoons salt 2 cups warm water 6 to 7 cups all-purpose flour 2 tablespoons olive oil Put yeast and sugar in 1/2 cup very warm water and stir to dissolve and allow to "proof." Meanwhile, measure salt and 2 cups of flour into mixing bowl. After yeast has "proofed," add enough very warm water to bring level to 2 cups. Add to flour and salt and mix with a spoon. As dough begins to form, add 2 more cups flour and 2 tablespoons oil. Using dough hook on electric mixer (or mix by hand), add 1 or 1 1/2 cups more flour, mixing by machine or by hand to get a stiff but pliable dough. Knead vigorously 10 min-
Christmas 2006
Page 46
French Bread, Continued utes, finishing by kneading by hand on floured board, working up to 1/2 to 1 more cups flour into dough until it is smooth and elastic. Scrape out mixing bowl, wash and dry, and coat inside of bowl with oil or liquid margarine. Turn dough around in bowl several times to coat entire surface with oil or margarine. Cover with towel dampened in warm water, and place in draft-free place to rise until double in bulk, about 1 to 1 1/2 hours. Return dough to lightly floured board and punch down to remove as much trapped air and gas as possible. This should not take more than a minute or so. Using a knife, cut dough into 4 equal pieces. Shape each into an elongated loaf about 15 inches long and 1 inch wide, rolling back and forth to smooth out the loaf. Place loaves on a lightly greased cornmeal-dusted baking sheet. Using a very sharp knife or razor blade, make slashes in loaves diagonally about 4 inches apart. Place baking sheets in cold oven and allow to rise again until doubled or more in size, about 30 to 45 minutes. Turn on oven to 400 degrees F, but do not remove bread from oven. After 5 minutes brush bread with mixture of egg white mixed with 2 tablespoons water and, while damp, sprinkle with sesame seeds and coarse or kosher salt. Turn heat to 350 degrees F and continue baking 40 minutes. Test loaves by tapping on bottom . If sound is hollow, bread is done. Remove from oven and place on racks to cool. Loaves may be frozen if well wrapped when completely cool.
Cooking with Dad
Page 47
Challah Bread 1 package dry yeast 1 teaspoon granulated sugar 1/2 cup warm water (105 to 115 degrees F) 1/2 cup vegetable oil 1/2 cup warm water (105 to 115 degrees F) 1/4 cup granulated sugar 2 large eggs 2 teaspoon salt 4 to 4 1/2 cups all-purpose flour, divided Vegetable cooking spray 1 egg white 1 teaspoon water 1 teaspoon sesame or poppy seeds Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let mixture stand 5 minutes. Combine oil and next 4 ingredients in large mixing bowl; beat at medium speed with electric mixer until blended. Add yeast mixture and 2 cups of the flour; beat until smooth. Gradually stir in enough remaining flour to make a soft dough. (Dough should be sticky.) Cover dough and let rest 10 minutes. Turn dough out onto well-floured surface, and knead 5 minutes. Place in well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto wellfloured surface, and knead several times. Divide dough into thirds. Shape each third into a 14-inch rope. Place ropes on a greased baking sheet (do not stretch); pinch rope ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly spray with vegetable cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk. Beat egg white and water; gently brush over bread. Sprinkle with seeds. Bake at 375 degrees F for 30 to 35 minutes or until golden. Makes 1 loaf.
Christmas 2006
Page 48
Quick Raised Dinner Rolls 1 package dry yeast 2 tablespoons granulated sugar 1/2 teaspoon salt 1/2 cup warm milk 1 egg 1 tablespoon melted butter or margarine 1 3/4 to 2 cups bread flour Using mixer or food processor, blend all ingredients together. Place in a warm spot to rise (85 degrees F to 90 degrees F location is ideal) until double (about 30 minutes). Butter an 8-inch square pan. When dough has doubled, punch down. Form into balls and place in pan. Let rise in pan for another 10 to 15 minutes. Bake until brown (about 15 to 20 minutes). Makes 9 to 12 rolls.
Cooking with Dad
Page 49
Banana Bread with Pecan Crunch Topping Makes two loaves. 1 cup (2 sticks) butter (room temperature) 1 1/2 cups granulated sugar 2 eggs 4 very ripe bananas, well mashed 1 teaspoon vanilla extract 4 tablespoons buttermilk (can substitute regular milk) 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups pecans, whole or chopped (optional) Pecan Crunch Topping 7 1/2 tablespoons butter 12 tablespoons brown sugar 6 tablespoons milk 1/2 cup pecan pieces, chopped small (optional) Preheat oven to 350 degrees F. Grease two 9 x 5 x 3-inch loaf pans.
Christmas 2006
Page 50
Banana Bread with Pecan Crunch Topping , Continued Cream the butter and sugar together. Beat eggs in a separate bowl, then add to sugar mixture. Add mashed bananas, vanilla extract and buttermilk. Mix well. Sift together flour, baking soda and salt. Add to banana mixture. Mix all ingredients thoroughly. Fold in pecans if using. Pour into prepared loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool an hour or two before adding topping. To prepare topping, melt butter in saucepan. Add sugar and milk, stirring constantly. Cook until syrupy. Remove syrup from heat and add chopped pecans. Pour syrup over bread and place the pans under the broiler for 3 to 4 minutes until very bubbly, being careful not to burn the topping. Let cool completely before slicing. NOTE: Walnuts may be substituted for pecans.
Cooking with Dad
Page 51
Basic Corn Bread 1 1/4 cups yellow cornmeal 3/4 cup flour 1/4 cup granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 2 eggs, lightly beaten 1 1/4 cups milk Mix dry ingredients. Add remaining ingredients and stir just until mixed (will probably still be lumpy). Pour into a greased cast iron skillet and bake at 400 degrees F for 25 minutes.
Christmas 2006
Page 52
Deserts Secondary Heading The purpose of a catalog is to sell products or services to a targeted audience, or to advertise upcoming classes or events. Catalogs can be a great way to market your products or services, and also build your organization’s identity.
Secondary Heading First, determine the audience of the catalog. This could be anyone who might benefit from the products or services it contains. Next, establish how much time and money you can spend on your catalog. These factors will help determine the length of the catalog and how frequently you publish it. It’s recommended that you publish your catalog at least quarterly so that it’s considered a consistent source of information. Your customers or employees will look forward to its arrival. Also consider how you want to print your catalog. You can print it on a desktop printer, at a copy shop, or at a commercial printing service. In addition to your budget, the complexity of the publication—including whether you print it as a black and white or a color publication—will help determine the best method for printing your publication. Before you print your catalog, consider how you will bind your pages. The number of pages, how the reader will use it, and whether you mail it will help you determine the type of binding. For example, if you have only a few pages and your catalog is meant to be held, you might consider folding the pages and stapling the spine. Larger catalogs that are meant to be folded flat work best with a plastic binding with punched holes, while larger publications meant to be held like a book are best served by gluing the pages, or “perfect binding.”
Cooking with Dad
Page 53
Apple Pie Blend 1 cup sugar and 2 tablespoons flour. Place one-third of this mixture over the bottom of an unbaked pie shell. Fill heaping with sliced, pared apples. Sprinkle over this the juice of about one-quarter lemon. Pour the remaining sugar and flour mixture over the top. Sprinkle with cinnamon, and add a top crust. Bake at 450 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake another 25 minutes.
Christmas 2006
Page 54
Pineapple Upside Down Cake Topping 6 tablespoons butter 2/3 cup brown sugar 2 cups crushed pineapple, drained Maraschino cherries In a 10-inch cast-iron skillet, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries over butter-sugar layer. Batter 1/3 cup shortening 1/2 cup granulated sugar 1 egg, unbeaten 1 teaspoon vanilla extract 1 1/4 cups flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/2 cup pineapple juice Preheat oven to 350 degrees F. Gradually add sugar to shortening; cream until fluffy. Add egg and vanilla extract; beat well. Alternately add sifted dry ingredients with pineapple juice; spread batter on topping. Bake for 40 minutes.
Cooking with Dad
Page 55
Lemon Pound Cake 3/4 cup granulated sugar 1/3 cup butter or margarine, softened 1 cup sour cream 3 egg whites 1 tablespoon lemon juice Grated rind of 1 lemon 2 1/2 cups all-purpose flour 1 teaspoon baking soda A grating of fresh nutmeg Lemon Syrup Beat the sugar and butter together until light and fluffy. Add the sour cream, egg whites, lemon juice and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth. Pour into a greased and floured loaf pan. Bake in a preheated 350 degrees F oven for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Spoon the warm lemon syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to 12. Lemon Syrup 1/2 cup granulated sugar 1/4 cup fresh lemon juice 1/4 cup water Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. Makes about 3/4 cup .
Christmas 2006
Page 56
Best Brownies 1/2 cup butter or margarine, melted 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup Hershey’s® Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) Creamy Brownie Frosting Heat oven to 350 degrees F. Grease a 9-inch square baking pan. In bowl, stir together butter, sugar and vanilla extract. Add eggs; with spoon, beat well. In separate bowl, stir together flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool; frost with Creamy brownie Frosting. Cut into squares. Creamy Brownie Frosting 3 tablespoons butter or margarine, softened 3 tablespoons Hershey's® Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup confectioners’ sugar 1 to 2 tablespoons milk In small mixer bowl, beat butter, cocoa, corn syrup and vanilla extract until blended. Add confectioners' sugar and milk; beat to spreading consistency. Makes about 1 cup. Cooking with Dad
Page 57
Honey Butter Carrot Cake With Toasted Pecans and Citrus Cream Cheese Icing Butter or nonstick spray 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground clove or allspice 1/2 teaspoon salt 3/4 cup butter, softened 1/2 cup honey 2 eggs 1 cup granulated sugar 1 teaspoon vanilla extract 3 cups finely grated carrot 1 apple, peeled and grated 1 cup toasted pecans, coarsely chopped Icing 8 ounces regular cream cheese 1/2 cup butter, softened 2 tablespoons honey 2 tablespoons finely grated orange, lemon or lime zest (or a mixture of all three) 2 teaspoons lemon juice 4 to 5 cups sifted confectioners' sugar. Heat oven to 350 degrees F. Butter two 9inch layer pans or coat with nonstick spray; line Christmas 2006
Page 58
Honey Butter Carrot Cake With Toasted Pecans and Citrus Cream Cheese Icing, Continued. bottom with circle of parchment or wax paper. Stir flour with baking
powder, baking soda, spices and salt. In another bowl, using an electric mixer, cream butter until lighter in color and slightly fluffy. Slowly beat in honey, then eggs, one at a time. Beat in sugar and vanilla extract. Add flour mixture to butter mixture in thirds, stirring until just absorbed. Stir in carrots, apple and pecans. Divide batter between pans; smooth tops. Bake in center of oven for 35 to 40 minutes or until a cake tester inserted into cake center comes out clean. Cool on a rack for 10 minutes; then turn out to finish cooling on rack. To make icing, beat cream cheese with an electric mixer until smooth. Gradually beat in butter, then honey, zest and lemon juice. Gradually add confectioners' sugar until thick enough for spreading. Spread between stacked layers, then over sides and top. Sprinkle with any extra zest or chopped pecans.
Cooking with Dad
Page 59
Old-Fashioned Peanut Butter Cookies 2 cups flour 1 teaspoon baking soda 2/3 teaspoon baking powder 3/8 teaspoon salt 3/4 cup shortening 1/4 box brown sugar 3/4 cup granulated sugar 3/4 cup peanut butter 2 eggs Cream shortening. Add sugar gradually creaming well. Add eggs, then flour. Last add peanut butter. Stir only to mix well. Shape into 2 rolls and chill in refrigerator thoroughly.
Christmas 2006
Page 60
Snacks
2004
Cooking with Dad
Page 61
Dad’s famous Carmel Popcorn 5 quarts popped corn (2 to 3 bags microwave corn) 2 cups packed brown sugar 1 cup butter or margarine 1/2 cup light corn syrup 1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon salt Spread popcorn on baking sheets and set aside. In large saucepan, combine brown sugar, butter and corn syrup. Boil for 5 minutes, then remove from the heat. Add baking soda, vanilla extract and salt. Stir thoroughly. The mixture will "foam up." Pour over the popped corn and mix well. Bake at 250 degrees F for 40 minutes. Stir every 15 minutes. You may stir into the popcorn 1 can of mixed, salted nuts before pouring the syrup over and baking. Christmas 2006
Page 62
Chex® Party Mix 1/2 cup (1 stick) butter 1 1/4 teaspoons seasoned salt 4 1/2 teaspoons Worcestershire sauce 2 2/3 cups Corn Chex 2 2/3 cups Rice Chex® 2 2/3 cups Wheat Chex® 1 cup salted mixed nuts Preheat oven to 250 degrees F. Heat butter in a shallow roasting pan until melted. Remove from heat. Stir in salt and Worcestershire sauce. Add all Chex® cereals and nuts. Mix until coated. Heat in oven for 1 hour, stirring every 15 minutes. Spread on a paper towel to cool. Microwave Instructions Melt butter on HIGH 1 minute. Stir in salt and Worcestershire sauce. Add Chex® cereals and nuts. Mix to coat. Microwave on HIGH for 6 to 7 minutes, stirring every 2 minutes.
Cooking with Dad
Page 63
Judy’s Best Beef Jerky 1 1/2 pounds flank steak 1/2 teaspoon seasoned salt 1/3 teaspoon garlic powder 1/3 teaspoon black pepper 1 teaspoon onion powder 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup teriyaki Sauce Semi-freeze meat. Slice with grain into 1/8inch thick strips. Marinate overnight in a glass dish in the refrigerator. Lay strips in a single layer on cookie sheets. Leave door of oven open a crack. Roast at 125 degrees F to 140 degrees F for 4 to 5 hours. Cool completely. Store in plastic bags to keep airtight. Glass jars are okay, too.
Christmas 2006
Page 64
Granola Munch 3 cups granola cereal 3 ounces chow mein noodles 1 cup salted peanuts 1/4 cup butter or margarine, melted 1 cup raisins 1/4 cup dried banana chips 1/4 cup dried mango bits 1/2 cup dried apple chips, chopped 1/2 cup semisweet chocolate chips Combine granola cereal, chow mein noodles, and peanuts; stir well. Spread mixture evenly in a 15 x 10 x 1-inch jellyroll pan; pour butter or margarine over granola mixture. Bake, uncovered, at 350F for 15 minutes, stirring every 5 minutes. Let cool. Stir in raisins, banana chips, mango bits, apple chips, and chocolate chips. Store mixture in an airtight container in a cool, dry place.
Cooking with Dad
Page 65
Corn Tortilla Chips Vegetable oil (for deep-frying) 12 thin corn tortillas Salt or garlic salt, to taste Cover tortillas with a towel and let them dry out for at least an hour before frying. Pour enough oil into a heavy skillet to measure at least 1 inch in depth. Heat to 375 degrees F. While the oil warms, cut each tortilla into 4 or 6 wedges. Fry 6 to 8 tortilla wedges at a time for just a few seconds. The chips should turn crisp, but not brown. Drain the chips and repeat with the remaining tortillas. Sprinkle with salt if you wish. Serve warm with salsa and guacamole.
Christmas 2006
Page 66
Crunchy Garbanzos Makes 3 cups. 1 (16 ounce) can garbanzo beans, drained and rinsed 2 tablespoons soy sauce 2 tablespoons water 2 tablespoons seasoned salt 1 teaspoon paprika Preheat oven to 350 degrees F. On a nonstick or lightly greased cookie sheet, lay out drained garbanzo beans in a single layer. In a cup, combine soy sauce, water and spices. Sprinkle seasoning mixture over garbanzos. Bake for 30 minutes or until browned and crisped, stirring occasionally while baking to ensure even cooking. Remove from oven and serve hot or allow to cool and store in an airtight container.
Cooking with Dad
Page 67
Critter Crunch Great-tasting, fun-to-eat Critter Crunch is easy enough for kids to make. They can mix it up to a month ahead of time and store it in a covered container or zippered plastic bag. 1 cup animal crackers 1 cup teddy bear-shaped chocolate or honeyflavored graham crackers 1 cup miniature pretzel twists 1 cup yogurt-covered raisins 1 cup candy-coated chocolate candies Colorful ice cream cones (optional) Mix all ingredients except ice cream cones. Store in a covered container. Serve snack in cones if desired. Makes 10 servings (1/2 cup each).
Christmas 2006
Page 68
Blueberry Fruit Leather 4 cups fresh Great Lakes Blueberries 1 cup fresh strawberries 1/4 cup honey 1 tablespoon almond extract Place blueberries and strawberries in blender or food processor and process until smooth. Pour mixture through a strainer to remove skin and seeds. Stir in honey and almond extract. Place mixture in a large skillet (10-inch is best). While stirring frequently, cook over very low heat for 1 hour until thickened. Prepare a cookie sheet by lining with parchment paper (paper is best but foil can be substituted). Preheat oven to 150 degrees F. Pour thickened mixture onto parchment paper and spread to form and 8 x 12-inch rectangle. Bake* for 5 1/2 to 6 hours until the fruit sheet is dry enough not to stick to your fingers but moist enough to roll. Remove from oven and cool. Once cook, leather should be stored in an airtight container or rolled in plastic wrap to keep. * (Placing a potholder in the oven door to keep it ajar will help dry the leather by allowing moisture to escape.) Makes 6 (3 x 4-inch) squares. Cooking with Dad
Page 69
NOTES: __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________
Christmas 2006
Page 70
NOTES: __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ __________________________________________________________________
Cooking with Dad
Page 71
Christmas 2006
With Love Dad
Cooking with Dad
Related Documents
Cooking With Dad 2006
May 2020 2
Cooking With Herbs
July 2020 2
Cooking With St. Martha
June 2020 2
Cooking With Burt Wolf
June 2020 4
Dad
April 2020 36
Cooking
June 2020 27More Documents from ""
Chocolate Cookbook 2008
December 2019 1
Cooking With Dad 2006
May 2020 2
Portfolio Of Mark A. Landon, Aia, Ncarb, Leed
December 2019 2
Abbie Make A Wish Book
May 2020 4
