Great Recipes Weekly

Chicken Wings and Dumplings

2010-05-19T17:32:00.002-04:00

Serve something a little different with your wings. The biscuit mix is a great time-saver for making the dumplings.

Wings

3 pounds chicken wings
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon salt
1/4 teaspoon pepper
3 chicken bouillon cubes
3 cups boiling water
2 tablespoons flour
2 tablespoons water

Batter

1 1/2 cups biscuit mix
1/2 cup plus 2 tablespoons water
2 tablespoons chopped parsley

In a large heavy kettle, brown the wings in the oil. Stir in the vegetables and cook, stirring, until the vegetables begin to brown, about ten minutes. Add the salt and pepper. Dissolve the bouillon cubes in the boiling water. Add to the wings and simmer about an hour, or until the meat begins to fall from the bones. Correct for seasoning if necessary. Blend the flour with the two tablespoons of water and stir into the wings mixture.

Blend together all batter ingredients and drop by spoonfuls into the kettle, making eight dumplings. Cover and cook until the dumplings are done, about ten minutes. Serves four.

Seven Herb Stuffing For Lamb

2010-05-12T20:44:00.000-04:00

This makes enough to stuff a seven-pound lamb.

1 stick butter or margarine
1/4 teaspoon marjoram
1/4 teaspoon dried mint leaves
1 small bay leaf, crumbled
1/4 teaspoon leaf basil
1/4 teaspoon leaf oregano
1/4 teaspoon leaf sage
1/4 teaspoon leaf rosemary
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups soft white bread crumbs
1 tablespoon lemon juice

In a small bowl, stir the butter or margarine with a wooden spoon until soft.

Put all the seasonings into a blender, and whirl until finely pulverized. Add to the softened butter with the bread crumbs and lemon juice. Blend well.

Macaroni & Ham Salad

2010-05-06T17:48:00.000-04:00

A make-ahead salad good for those warm summer nights.

2 teaspoons salt
2 quarts boiling water
1 cup elbow macaroni
1 cup diced cooked ham
1/2 cup diced cheddar cheese
1/2 cup thinly-sliced celery
1/4 cup grated carrot
1 teaspoon grated onion
1/4 cup mayonnaise
1/2 cup canned tomato sauce
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon dry mustard
Crisp lettuce leaves

Bring the water to a boil in a large saucepan. Add the 2 teaspoons of salt, then gradually add the elbow macaroni. Cook, stirring occasionally, until the macaroni is tender, about ten minutes.

Drain, then mix in a bowl with the ham, cheddar cheese, celery and carrot. In a small bowl, put the onion, mayonnaise, tomato sauce, vinegar, 1/4 teaspoon salt, and dry mustard. Whisk mixture smooth, then pour over the macaroni. Mix well, and chill thoroughly before serving over the lettuce. Serves four.

Chicken Tetrazzini

2008-06-25T15:35:00.001-04:00

8 oz. thin noodles or fettucine
1 garlic clove, mashed
6 fresh parsley sprigs, leave only
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 bay leaf, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons sweet butter
2 tablespoons all-purpose flour
1 cup hot chicken broth
1/2 cup light cream, warmed
1/4 cup dry white wine
1 cup diced cooked chicken
8 thin slices poached chicken breast
1/4 cup grated Parmesan cheese

Oven: 350 degrees

Cook the noodles in boiling salted water for ten minutes and drain. Chop the garlic and parsley together. Put the oil in a skillet, heat, and add the mushrooms, bay leaf, garlic and parlsey, salt, and pepper. Cook slowly for for four minutes; stir.

Place the butter in a saucepan, melt, add the flour, and blend. Add the chicken broth, stirring constantly until the mixture thickens. Remove from heat. Add the cream and wine and stir well.

Place the drained noodles in a buttered casserole dish, spoon mushroom mixture over the noodles, and arrange chicken over mushrooms. Pour the cream sauce over all and sprinkle with cheese. Bake for about fifteen minutes. Serves four.

Creamed Hamburger and Cabbage

2008-06-17T15:25:00.001-04:00

A simple recipe for when you don't feel like making anything elaborate.

3/4 pound ground beef
1 tablespoon instant minced onion
4 cups chopped cabbage
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon steak sauce
1 can condensed cream of celery soup
1/4 cup milk

In a large skillet, cook the beef, breaking up the meat with a fork, until the meat loses its red color. Add onion and cabbage, and cook until lightly browned. Add the remaining ingredients, cover, and simmer about ten minutes. Serves four.

Swiss Cheese & Peas Salad

2008-06-10T18:24:00.001-04:00

Hot summer days mean more salads. Give this one a try.

1 large firm head iceberg lettuce
1 cup mayonnaise or salad dressing
1 tablespoon cream
1 large Bermuda onion, sliced paper-thin
1/4 cup sugar
1 10-oz package frozen peas
8 oz sliced Swiss Cheese, cut in thin strips
1/2 pound sliced bacon, cut in 1-inch pieces

Cook peas according to package directions. Drain and chill. Cut the lettuce into bite-sized chunks and place half in a large salad bowl.

Blend mayonnaise with the cream in a small bowl. Drizzle half over the lettuce. Top lettuce with half of the onion. Sprinkle half of the sugar over the onion. Then top onion with half of the chilled peas and half of the cheese.

Repeat layers with the remaining lettuce, dressing, onion, sugar, peas and cheese. Cover and chill at least two hours. Just before serving, saute bacon pieces in a small frying pan until crisp. Drain on paper towels and sprinkle over salad. Serves eight.

Spiced Meat Pie

2008-06-02T15:38:00.003-04:00

2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
4 (or more) tablespoons cold water
1/2 pound ground round steak
1/2 pound ground lean pork
1/2 cup finely-chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 cup water
Butter or shortening (optional)

Oven: 425 degrees

Sift the flour and teaspoon of salt into a bowl. Cut in half the shortening until the mixture resembles fine meal. Cut in the remaining shortening until the size of small peas. Stir in enough of the cold water with a fork to bind the crumbs together. Dough will ball and follow fork around the bowl.

Turn dough out onto a floured board and roll out half to fit a 9-inch pie plate. Roll out second half of dough for top crust.

In a large, heavy skillet, place the ground round, ground pork, and all remaining ingredients except the water and butter. Mix well, then blend in the water. Simmer gently for thirty minutes, stirring occasionally. Most of the moisture will be absorbed. If excess fat rises to the top, skim it off.

If the meat is very lean, it may need to have a tablespoon or two of butter or shortening added as a binder. Meat should pack rather firmly together, or the pie will be crumbly when served.

Pack the meat into the pie crust in the pie plate. Cut vents in the top crust and lay over the filling. Trim and flute the edge of the crust. Bake for thirty-five minutes, or until crust is nicely browned. Can also be served cold. Serves six.

Grape Juice Flummery

2008-05-27T22:24:00.000-04:00

A quick and easy cold dessert for those warm days.

3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup sugar
2 cups grape juice
1 teaspoon grated lemon rind
Juice of 1 medium lemon
Light cream or half-and-half

In a saucepan, mix the cornstarch, salt, and sugar. Blend in the grape juice and cook, stirring, five minutes. Remove from heat and stir in the lemon rind and juice. Cool, then chill. Serve with the cream. Serves four.

Ginger Cream Chicken

2008-05-19T19:08:00.001-04:00

Add a spicy touch to your chicken tonight!

4 whole chicken breasts, split
Flour
Salt and pepper
Ground ginger
Butter or margarine
1 1/2 cups chicken broth
1/2 cup heavy cream
2 to 4 tablespoons chopped candied ginger

Oven: 300 degrees

Season flour with salt, pepper, and ground ginger. Place seasoned flour in a bag and shake chicken pieces until coated. Brown chicken slowly on both sides in a half-cup of butter in a large skillet. Cover and cook until tender. Remove to a warm dish and place in pre-heated oven.

Add enough more butter to the skillet to make a quarter-cup. Blend in a quarter-cup of flour. Gradually add chicken broth and cream and cook, stirring, until thickened. Season to taste with salt, pepper, and ground ginger. Pour around chicken and sprinkle with chopped ginger. Serves four.

Brandied Coffee Jelly

2008-05-12T22:23:00.002-04:00

You can't get this dessert out of a box!

2 envelopes unflavored gelatin
1/2 cup cold water
2 cups hot strong coffee
1/2 cup sugar
2 tablespoons lemon juice
2 tablespoons brandy
Sour cream sauce

Soften gelatin in the cold water. Add the hot coffee and sugar and stir until gelatin and sugar are dissolved. Add the lemon juice and brandy. Pour mixture into an 8-inch square pan and chill several hours, or until firm. Cut into cubes and serve with the sauce. Serves 4-6.

Sour Cream Sauce

1 cup dairy sour cream
1/4 cup light-brown sugar, packed
1/8 teaspoon cinnamon

Combine ingredients and beat until sugar is dissolved.

Spinach & Yogurt Salad

2008-05-06T17:08:00.001-04:00

Don't be put off by the title; the yogurt dressing is quite good. And the salad is quick to make, too.

10 ounces fresh spinach
1/4 cup chopped onion
2 8-oz or 1 16-oz container plain yogurt
2 cloves garlic, mashed
1 teaspoon dried mint leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup coarsely broken walnuts

Trim the stems and any coarse leaves from the spinach. Wash remaining leaves and dry well. Break any large leaves into bite-sized pieces. Put spinach in a large bowl and add the onion.

In a small bowl, blend all remaining ingredents except the walnuts. Pour dressing over spinach and toss lightly to mix. Sprinkle walnuts over salad. Serves six.

Banana Date Ring

2008-04-28T21:31:00.001-04:00

4 cups sifted regular flour
1-1/3 cups sugar
4 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1 teaspoon salt
1/4 teaspoon baking soda
1 cup finely-chopped walnuts
2 eggs
1 cup milk
4 tablespoons butter or margarine, melted
1-1/2 cups mashed ripe bananas
1 cup chopped pitted dates
Confectioners sugar

Oven: 350 degrees

Grease a 12-cup tube pan or 10-inch angel cake pan. Dust lightly with flour, then tap out the excess. Sift flour, sugar, baking powder, spice, salt and baking soda into a large bowl. Stir in the walnuts.

Beat eggs well in a medium-size bowl. Stir in the milk, melted butter, bananas and dates. Add all at once to the flour mixture. Stir until just evenly moist. Spoon into pan and even out the top.

Bake one hour and ten minutes, or until cake tester inserted near center comes out clean. Cool in pan on wire rack ten minutes. Loosen around edge and center with a sharp knife. Turn out on rack and cool completely.

Wrap loaf in waxed paper, foil, or plastic wrap. Store overnight to mellow flavors and make slicing easier. Just before serving, dust lightly with confectioners sugar. Cut in thin wedges.

Cornish Game Hens And Rice

2008-04-15T20:22:00.001-04:00

Quick, easy, and only five ingredients!

1 cup uncooked long-grain rice
1 envelope Italian salad dressing mix
2 1/2 cups boiling water
1 can condensed cream of chicken soup
2 Cornish game hens

Oven: 375/350 degrees

Spread the rice in a 3-quart shallow baking dish. Bake at 375 degrees for 15 minutes, or until golden. Combine the salad dressing with the boiling water and chicken soup. Stir mixture into rice.

Cut the hens in half lengthwise. Season with salt and pepper if desired. Place hens cut side down on top of rice. Cover dish tightly with foil. Bake at 350 degrees for one hour. Remove foil and bake 30 minutes longer, or until rice and hens are tender. Serves four.

Spinach & Cottage Cheese Casserole

2008-04-01T16:37:00.001-04:00

Try this for a light, meatless lunch.

1 pound fresh spinach
1 cup creamed cottage cheese
2 eggs, beaten
1 teaspoon caraway seed
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
Dash of nutmeg
1/4 cup grated natural cheddar cheese
2 tablespoons chopped almonds or other nuts

Oven: 350 degrees

Wash and pick over the spinach, removing any coarse stems. Cook in a small amount of boiling salted water until barely tender. Drain very well and chop fine.

Add the cottage cheese, eggs, caraway seed, salt, pepper and nutmeg. Put in an 8-inch pie pan and sprinkle with the grated cheese and nuts. Bake about 25 minutes. Sprinkle with paprika. Serves four.

Lamb Banana Curry

2008-03-25T17:25:00.001-04:00

Spicy and exotic!

2 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
Curry powder
2 pounds shoulder lamb chops, boned
2 cups chopped onions
1/2 cup chopped celery
2 cups chicken broth
Rind of 1 lemon, finely shredded
1/2 teaspoon ground ginger
1/4 cup seedless raisins
3 large firm bananas
2 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon light brown sugar
Hot cooked rice

Oven: 350 degrees

Cut the boned lamb into 3/4-inch chunks. Combine the flour, salt, and pepper with one tablespoon curry powder and mix well. Toss the lamb cubes in the mixture until coated. Brown in a heavy saucepan, using a little oil if necessary.

Add the onions and saute, stirring occasionally, ten minutes. Skim off any excess fat. Add the celery, chicken broth, lemon rind and ginger. Cover and simmer fifty minutes. Add the raisins and simmer fifteen minutes more, or until very tender.

While the lamb is cooking, cut the bananas in 1/2-inch thick slices diagonally. Put in a 9-inch pie pan and sprinkle with the lemon juice, butter, and the brown sugar mixed with one teaspoon curry powder.

Bake for fifteen to twenty minutes, or until lightly browned and glazed. Serve the lamb stew over rice and top with the curried bananas. Serves six.

Honey Date Rice Pudding

2008-03-18T18:15:00.001-04:00

Extra nutritious because brown rice is used instead of white.

2 cups water
2/3 cup brown rice
1/2 teaspoon salt
1 cup finely cut fresh pitted dates
2 cups milk
2 eggs
1/4 cup honey
1 teaspoon grated lemon rind
Cream (optional)

Oven: 325 degrees

Bring two cups of water to boiling. Add rice and salt and cook for thirty minutes, or until tender. Drain if necessary, and place rice in a shallow 1-1/2 quart baking dish, distributing evenly across bottom. Sprinkle with dates and set in a large, shallow pan.

In the same saucepan used for cooking the rice, scald the milk. Beat the honey and eggs together. Add the milk and mix well. Stir in the lemon rind and pour over the rice and dates. Add a half-inch hot water to the shallow pan, and bake pudding about one hour, or until set. Serve slightly warm or cool, with cream if desired. Makes four servings.

French Breakfast Muffins

2008-03-11T21:01:00.002-04:00

1/3 cup butter or margarine, melted
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon

Oven: 350 degrees

In a bowl, cream the butter, a half-cup sugar and the egg thoroughly. Sift together the flour, baking powder, salt and nutmeg. Add to the creamed mixture alternately with the milk, mixing well.

Spoon mixture into greased muffin pans, filling only half-full. Bake until golden brown, about 20-25 minutes. Remove from pans and immediately roll in the other 1/3 cup butter, and the combined 1/2 cup sugar and cinnamon. Serve hot. Makes eighteen muffins.

Chicken Parmigiana

2008-03-03T21:11:00.001-05:00

3 whole 12-oz chicken breasts, split, skinned, boned
2 eggs, lightly beaten
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dry breadcrumbs
1/2 cup vegetable oil
2 cups tomato sauce
1/4 teaspoon basil
1/8 teaspoon garlic powder
1 tablespoon butter or margarine
1/2 cup grated Parmesan cheese
1/2 pound sliced mozzarella cheese, cut in triangles

Oven: 350 degrees

Place chicken breasts on a cutting board and pound lightly with a heavy cleaver until about a 1/4-inch thick. Combine the eggs, salt, and pepper. Dip chicken in egg mixture, then in breadcrumbs.

Heat the oil until very hot in a large frying pan. Quickly brown the chicken on both sides, then remove to a shallow baking dish. Pour excess oil from pan.

Stir tomato sauce, basil and garlic into the pan. Heat to boiling, then simmer about ten minutes, or until thickened. Pour over chicken and sprinkle with Parmesan cheese, and cover.

Bake thirty minutes. Uncover chicken, place mozzarella over it, and bake about ten minutes longer, or until cheese melts. Serves six.

Oven-Fried Fish Fillets

2008-02-27T13:49:00.002-05:00

Easy clean-up, and no fried fish smell in the kitchen!

2 pounds cod, haddock, or pollack fillets
2 tablespoons lemon juice
1/4 cup flour
3/4 teaspoon salt
1/2 cup butter or margarine, melted
1 cup finely-crushed corn flakes

Oven: 400 degrees

Rinse fish quickly under cold running water and drain on paper towels. Cut into six portions, slicing tail portion slight larger. Fold end of tail under for even cooking.

Combine lemon juice, flour, salt and margarine in a shallow dish or 8-inch pie pan, stirring until smooth. Put cornflakes in another dish or pie pan.

Using a fork, dip fish into flour mixture, then coat with cornflakes. Arrange fish in a single layer in a foil-lined baking pan. Bake about 20 minutes, or until fish is well-browned and flakes easily with a fork. Serves six.

Tomato Onion Scallop

2008-02-18T19:47:00.002-05:00

A quick and simple dish for easy cooking.

1 pound small white or yellow onions, peeled
1 8-oz can tomato sauce
1/2 cup boiling water
2 tablespoons margarine
1/2 teaspoon salt

Oven: 375 degrees

Grease a 1-1/2 quart baking dish. Place the onions in the dish. Combine the remaining ingredients and add to the dish. Cover and bake until the onions are tender, about 45-60 minutes. Uncover during the last ten minutes of baking. Thinly sliced large onions can substituted for the whole ones if you prefer. Serves 4.

Tangy Lemon Muffins

2008-02-08T19:43:00.000-05:00

1/2 cup soft butter or margarine
1/2 cup sugar
2 eggs, separated
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of two lemons
3 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cinnamon

Oven: 350 degrees

In a bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, beating well. Combine sifted flour, baking powder and salt, and add alternately with the lemon juice to the butter mixture.

Blend in the lemon rind. Beat the egg whites until stiff but not dry, and fold into the batter. Fill greased muffin tins half-full. Sprinkle tops with combined sugar and cinnamon. Bake until golden brown, about thirty minutes. Makes twelve muffins.

Lamb Chop Casserole

2007-05-02T22:45:00.000-04:00

6 shoulder lamb chops (1-inch thick)
Flour
2 tablespoons shortening
1 can cream of chicken soup
1 soup can water
1/2 cup minced onion
1/2 cup minced celery
1/2 cup minced green pepper
1/4 teaspoon salt
1/4 teaspoon paprika

Oven: 350/300 degrees

Dredge chops in flour, coating well on both sides. In a large heavy skillet, heat the shortening. Add chops and brown well on both sides, about ten minutes. Place meat in a shallow baking pan.

In a saucepan, heat the soup, water, and remaining ingredients. Mix well and bring to a boil. Pour over chops in the pan. Cover and bake at 350 degrees for forty minutes. Lower heat to 300 degrees and continue baking until chops are fork tender, about another twenty minutes. Serves six.

Technorati Tags: Recipes Food Lamb Lamb Chops Lamb Chop Casserole Casseroles Meat Dishes

Lemon Carrots

2007-05-01T21:59:00.000-04:00

Perk up your carrots with this recipe.

1 pound carrots
1/2 teaspoon salt
1 cup water
2 tablespoons butter or margarine
1 lemon, sliced
3/4 cup blended maple syrup

Peel carrots. Halve lengthwise and crosswise. Combine with salt and water in a medium-size frying pan. Heat to boiling. Cover and cook ten minutes.

Uncover and cook three minutes more, or until liquid evaporates. Add butter, lemon slices, and syrup. Continue cooking slowly, turning carrots several times, about fifteen minutes, or until richly glazed. Spoon into a heated serving bowl. Serves four.

Technorati Tags: Recipes Food Carrots Lemon Carrots Vegetables

Buttermilk Fudge

2007-04-30T22:11:00.000-04:00

1 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 cups sugar
1 cup chopped nuts
1 tablespoon vanilla extract

Put buttermilk, butter, corn syrup, soda and sugar in a saucepan. Cook over low heat, stirring until sugar is dissolved. Then cook to 238 degrees on a candy thermometer, or when a small amount of mixture forms a soft ball when dropped in very cold water.

Remove from heat and cool to lukewarm. Beat until mixture begins to thicken and loses its gloss. Quickly stir in nuts and vanilla. Pour into a buttered 8-inch square pan. Cut in squares when firm but still warm. Makes about one and a half pounds.

Technorati Tags: Recipes Food Fudge Buttermilk Fudge Buttermilk Cookies

Apple Date Strudel

2007-04-26T19:20:00.000-04:00

2 1/2 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 egg, beaten
Butter or margarine
1/2 cup ice water
3/4 cup Zweiback crumbs
1/2 cup chopped walnuts or pecans
2 pounds cooking apples
8 oz. pitted dates, finely snipped
1/2 cup sugar
1/4 cup lemon juice
1 teaspoon cinnamon

Oven: 400 degrees

Sift flour, baking powder and salt into a bowl. Add the egg and a 1/4 cup melted butter. Add the ice water. Stir until blended, then knead to a smooth ball on a lightly-floured board. Cover with a towel and let rest at least a half-hour.

Meanwhile, saute crumbs in 2 tablespoons butter until lightly toasted. Add nuts and set aside. Peel and core apples, cut in wedges, then cut in thin slices crosswise. Mix with the dates, sugar, lemon juice and cinnamon.

Roll out dough on a lightly-floured board into a 24x16-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with crumb mixture to within one inch of the edges. Spread evenly with apple mixture. Then roll from the long side as for a jelly roll and seal ends.

Shape into a horseshoe and place seam side down on a greased baking sheet. Melt 1/4 cup butter and brush some on the strudel. Bake for about forty minutes, brushing occasionally with butter. Serve warm in thin slices.

Technorati Tags: Recipes Food Strudel Apple Date Strudel Pastries Baking