Wednesday, January 29, 2014

Creamed Chicken

1 chicken, cubed
3 stalks celery
1 onion
1 can mush. soup (or chicken)
1 pint cream
2 1/2 c. broth
1/2 cube butter
½ tsp salt
½ tsp sage
3 T. flour

Boil chicken and vegetables until tender, and cube chicken in small pieces. Melt butter and stir in flour. Add this to the soup and cream and then into the both. (if celery and onion are large pieces, just remove) Return the chicken to pan and 1 pkg frozen peas with carrots, if desired. You might like to add thyme or/and pimento. You may even omit the soup. You can use creamed chicken on toast or hot buns or in large cream puff shells. I like to use it in frozen puff shells or timbal cases.


Tuesday, January 28, 2014

Hamburger Cheese Bake

By Karen McLeod

16 oz egg noodles
2 lbs ground beef
15 oz can tomato sauce
1 ½ T sugar
½ tsp pepper
½ tsp garlic salt, or fresh chopped garlic
2 c. creamy cottage cheese
2 (8oz) cream cheese
2 bunches green onions and tops sliced
1 medium green pepper diced
½ cup parmesan cheese

Cook noodles, drain. Fry beef, add tomato sauce, sugar, salt, garlic, pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green pepper, green onions. Spread half the noodles in 9x13 pan. Moisten with some meat sauce. Cover with cheese mixture, top with noodles and rest of sauce. Sprinkle with Parmesan cheese
Bake covered at 375 for 45 min.

Note: this actually makes the 9x13 pan and another 8x8 pan almost

Barbara’s Pasta Primavera

by Barbara Pfaffroth

½ c. unsalted butter
1 large clove garlic, minced
1 lb. thin asparagus, trimmed and cut diagonally in ¼ in slices
1 sm carrot, halved lengthwise and cut diagonally in 1/8 inch slices
½ c. chicken broth
Salt to taste
2 c. tiny frozen peas, thawed
1 lb. linguine, cooked and drained
1 med. Onion, chopped
½ lb mushrooms, sliced
 6 oz cauliflower florets
1 med, zucchini, cut ½ rounds
1 c. whipping cream
2 tsp dried basil (or less)
Freshly ground black pepper
5 green onions, chopped
1 c. freshly grated parmesan

Heat large skillet. Add butter, onion and garlic. Saute.about 2 min. Mix in the asparagus, mushrooms, cauliflower, zucchini and carrot. Stir fry about 2 min. (at this point, reserve a few of the veggies for garnish) Increase heat to high. Add cream. Stock and basil and allow mixture to boil until liquid is slightly reduce, about 5 min. Stir in peas and green onion and cook 1 min. more. Season with salt and pepper. Add pasta and cheese, tossing and combining until heated through. Turn onto large serving platter and garnish with vegetables.

Raspberry Salad


From Sherry via Jackie
This is a recipe passed from a friend of a friend to Jackie to Mom and Sherry and now all of you! It has my name on it because I brought it to all those farewells and welcome homes! The last few we didn’t even have to plan we all just brought our thing and it was a well-rounded spread.

2 bananas sliced
16 oz frozen raspberries
1 can crushed pineapple, drained
1 cup powdered sugar
1 (12 oz) container cool whip
1 (8oz) pkg cream cheese, softened
 Mix cream cheese with powdered sugar
Mix with Cook Whip
Add the pineapple and bananas
Mix in raspberries

Pour into 9x13 pan and freeze

Cucumber Salad


From Logan Temple

1 lg pkg lemon jello
2 c. boiling water
¼ tsp salt
Mix and let partially set
Add:
½ c mayo or salad dressing
1 pt cottage cheese
1 T. grated onion
2 med. Cukes grated fine
And leaving a little green
dollops of mayo and whipped cream on top



Shrimp Salad


From Relia Kellet

2 pkg lemon Jello
2 c. hot water
1 (8oz) pkg Ph cream cheese
½ c. light cream
1 c. diced celery
1 c ripe olives sliced
1 c whipping cream
Pour water over Jello cool until syrupy. Soften cheese

Shrimp sauce for Salad
1 c. salad dressing or 1 c. mayonnaise
2 tsp lemon juice
2 ½ tsp finely chopped onion
3 T finely chopped pimentos
1 ½ c cut shrimp
You can put salad in ring mold and sauce in the middle


Frozen Fruit Salad

from USU Catering

2 c. cream
3 bananas
1 can mand. oranges
1 can pineapple pieces
1 small bottle march. cherries
1 c. sugar
1/4 c. lemon juice
1/3 c. pecans
1 1/2 T salad dressing
3 T lemon gelatin

Dice fruit and drain. Whip cream.
Fold dressing and sugar into cream.
Fold in fruit; do not stir.

Dissolve gelatin in hot lemon juice and cool.
Fold this in last. Put in molds and freeze.
If put in bread pans, it can be sliced.

Orange Crème Float

7-up
Orange Sherbet
Vanilla Ice Cream
Put in a tall glass and pour 7-up over it          

Grandpa Hymas loved this and we often had it when we had visitors.

Brazilian Lemonade

1 c. sugar
6 c. cold water
4 juicy limes
6 T sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (just use hand-dishwashing soap or regular hand soap). You need the soap to get the wax and pesticides off the limes because you’re using the whole lime. Cut the ends of the limes and then cut each lime into eighths.
Place half of the limes in your blender. Add half of the sugar water, place the lid on your blender, and pulse 5 times.
Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher, Dump the pulp and residue in the strainer into the trash. Repeat with remaining lies and sugar water.
Whisk in sweetened condensed milk

Serve immediately over lots of ice. This does not keep well, so while you can mix the sugar and water ahead of time and slice the limes don’t mix them in the blender until you are ready to serve.

Hot Cranberry Punch

2 cups water
1 ½ cups sugar
2 cinnamon sticks
1 quart cranberry juice
1 quart water
2 cups orange juice
2 T lemon juice

Simmer water, sugar and cinnamon sticks for 10 min. Stir in cranberry juice, water, orange juice and lemon juice. Simmer, without boiling for 30 minutes. Serves 10-12


Lime Crème Cooler

Dissolve 1 small pkg jello in 1 c boiling water, 
Add: 
1 c. Sugar
2 c. milk
1 c light cream
¼ c. lemon juice
4 t. lemon peel
Mix thoroughly. Freeze firmly in refrigerator tray. 
Turn into chilled bowl and beat until fluffy and smooth. 
Return to freezer until firm. 
Scoop spoonfuls into individual glasses. 
Cover with ginger ale, and add mint leaf garnish if desired. 

Wednesday, January 22, 2014

Strawberry Appetizers


1 Pkg (3 oz) cream cheese, softened
1/2 cup (3 oz)crumbled American Blue cheese
1 pound liverwurst
2 tsp minced onion
 Mayonnaise (optional)
1/2 cup fine grated sweetened coconut
few drops red food coloring
few drops yellow food coloring
parsley

Mix 4 first ingredients until smooth and creamy (a small amount mayonnaise added to mixture makes creaming easier but is not necessary) Shape into strawberries, using scant tablespoonful of mixture. To color coconut, rub with food coloring. Then roll strawberries in the coconut. Make leaves from bit of parsley and use green toothpicks for stems. Chill. Serve on bed of holly leaves. Makes about 4 dozen.
Note: Fine grated coconut is sometimes available in a pink color. To grate shredded coconut, whirl in blender.

Stuffed Pea Shells

1 c shrimp (canned or fresh - pat dry)
3 oz cream cheese
2 T. mayonnaise
2 T. lemon juice
1 1/2 T. minced onion
dash onionsalt
dash tobasco
Mix up and refrigerate 2 hrs.
Snow peas washed and set overnight in ice water- string and fill