a list of 5 meals 3 entrees and 2 desserts i plan to cook
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts.
Roll into balls, and place 2 inches apart on cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies. Recipe may be halved.
PEACHPIE
2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar
Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.
In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt. Add reserved syrup and cook, stirring constantly, over medium heat until mixture becomes thick and bubbly.
Add butter, lemon juice and peaches. Remove from heat and allow to cool.
Meanwhile, line a 9 inch pie dish with pie crust; fill.
Using a wavy-edged pastry wheel, cut upper pastry crust into lattice strips (optional). Put lattice strips on top of filled pie and dust with cinnamon sugar.
Bake at 400°F degrees 40 to 45 minutes until golden brown.
Serve with vanilla ice cream topped with peach syrup or garnished simply with a sprig of fresh mint.
1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton’s Hot Salt
onion powder for sprinkling
butter or olive oil for frying
Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton’s Hot Salt and onion powder.
In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).
QUICHESHELLS:
3 oz. cream cheese, softened
1/4 lb. butter, softened
1 1/2 c. flour
QUICHEMIXTURE:
30 sm. fresh shrimp, steamed and peeled
1 extra lg. egg, beaten
1/2 c. heavy cream
1 1/2 tbsp. brandy
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried dill, or 1 1/2 tsp. fresh dill
1 2/3 oz. Gruyere or Swiss cheese
Preheat oven to 400 degrees. Combine the cream cheese and the butter, beating until smooth. Add flour and mix well. Shape dough into 30 1-inch balls. Place in lightly greased 1 3/4-inch muffin pans; shape into shells. Prick bottom and sides of pastry shells with fork. Bake at 400 degrees for 5 minutes. Let cool in pan on wire rack.
Preheat oven to 350 degrees. Place 1 shrimp in each shell. Combine egg, cream, brandy, salt, pepper and dill, dividing evenly among shells, about 2 teaspoons each. Slice cheese into 30 small triangles and place one on each appetizer. Bake at 350 degrees for 20 minutes, or until set. Cool, remove from tins; freeze in foil. To reheat, place frozen appetizers on baking sheet. Bake at 375 degrees for 7-10 minutes.
2 8 oz. packages cream cheese, softened
1 can crab meat, or 3-4 pieces imitation crab
1/2 onion, finely minced
1 tbsp minced garlic, or 1 tsp garlic powder
2 tsp parsley flakes
1 package wonton or egg roll wrappers
oil for frying
Combine first 5 ingredients in a large mixing bowl; stir or beat until well-blended. Feel free to lick the beaters; it’s good right now!
You could stop here and use it as a dip. But if you want to make the whole thing: heat oil to 350-375 degrees.
Take a wrapper (if you’re using egg roll wrappers, cut them into quarters first) and place a small amount of filling into the center. Fold over into a triangle, and seal the edges with a little dab of water on a fingertip.
You can actually make the whole batch before frying if you like. When you have enough, drop them into the oil (5 or 6 at a time). When they float, use a fork to flip them, and then take them out after another 30 secs. or so.
Drain on paper towels. They will brown more as they drain. Serve immediately, if possible, or keep warm and crisp in a 250-degree oven. Good just plain, or with hot mustard or sweet-and-sour sauce.
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.
2 lbs fish fillets (any white fish)
1 cup pastry flour
pinch each of garlic and onion powder
pinch of paprika
1 teaspoon minced parsley flakes
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
milk
Can’t make it to your favorite seafood shack? Make this one at home. It’s ready in no time.
Note: If you can’t find pastry flour, combine 1/2 cup of cake flour with 1/2 cup of all purpose flour for this recipe.
Heat oil to 365°F.
Mix together flour (s), baking powder and salt until well combined in the bowl of a food processor or blender.
Add 1 egg and remaining ingredients. Pour in enough milk to make a batter which is rather stiff so that it will cling to the fish.
Pat fish dry using paper towels. Dip fish into batter, then drop into hot oil. Fry, turning over once, and remove using a slotted spoon to drain on paper towels. Season immediately with salt, to taste.
Serve with potato chips or hot fries
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer’s instructions before frying in a pressure cooker. If you don’t have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don’t walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer’s directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn’t browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken – skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!
4-6 boneless pork loin chops
1 can Cream of Mushroom Soup
1 soup can water
1 pkg. onion soup mix
Preheat oven to 350°F. Place chops in baking dish. In bowl, combine soups with water. Pour mixture over chops.
Cover with foil and bake for 30-45 minutes, depending on thickness of chops.
This dish creates its own gravy and is great served with rice!
2 lb. boneless breast halves
1 c. cream of chicken soup
1/4 c. white wine
8 oz. Swiss cheese
1 c. Pepperidge Farm herb seasoned stuffing mix
1/3 c. melted butter
Grease 13″×9″ pan. Place chicken in pan. Place Swiss cheese on top of chicken. Mix soup and wine together. Pour over chicken. Sprinkle the seasoned stuffing mix on top and drizzle melted butter over stuffing mix. Bake at 350 degrees for 45 minutes. 4 to 6 servings.
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