Our Family Favorite Recipes
Four of my 7 beautiful kids, and me, doing what I love to do the most! |
These are a few of my family's favorite recipes. Most of these recipes are simple and some are a bit more "dressy". Although I do have an education in Culinary Arts, and have worked with some great cooks, I personally don't think food needs to be pricey or complex to be GOOD. (After all, I am firstly a mom and a family cook.) If you feel the same, give one or two of these recipes a try! If you are purist enough to think that
only fresh works, then you may want to bow out now.
There are many schools of thought on cuisine. Mine is this; Do the best you can with what you can afford. I have been in the position of having very little to work with, and a few of my recipes reflect that. The bottom line is, fresh organic is best, but when it comes down to keeping yourself from going hungry-you do what you must, including using powdered garlic and canned veggies.
Whatever your situation~Bon Appetit!
A side note:
When I first started cooking as a child I thought it was easy - nothing to it just follow the recipe. As I grew up I found, mostly, that was true. Most of the recipes I had used were either tried-and-true, copyrighted, or passed down through generations. Very few needed changes, and of those, the changes I made were really just based on my preferences. Then along came the internet. I, like the majority of people, used the internet for email, looking up facts, and purchasing goods.
When I found that there were millions of recipes for the taking, I was ecstatic! I solicited recipe emails, did countless searches, pored over a seeming plethora of recipe web pages; I was hooked. Then I realized, just because a recipe is on a web site, been formatted for recipe software, stamped with a name and sent to thousands, that doesn't make it good.
What exactly is my point? (I do have one!) My point is this: Anyone can follow a recipe, but the recipe needs to be "follow-able". I've come across recipes that make a person wonder, "Just WHO would eat such a thing?" Typos occur I'll admit, and I certainly hope there are no gross mistakes in my recipes here. Be assured though, after I decided to add my 2 cents to the WWW, I made sure that the recipes were all well tested. All of these recipes have been made over and over again in my home with only slight variations here and there, and they have all EARNED the title of "Family Favorite".
Please, if you DO have any questions about a recipe, my email is at the bottom of the page.
ENJOY!
Appetizers:
Tuna Pate
Tapenade
Anne's Tapenade
Veggie Dip
Fresh Salsa
Chicken Cheese Spread
Cajun BBQ Shrimp
Veggie Fritters
Main Dishes
Tuna and Crackers
Korean BBQ Beef
Strata
Grandma Coleman's Cheese BBQ's
Taco Casserole
Poor Man's Steak
Zucchini Beef Bake
Red Beans and Rice
Choucroute Garni
Hearty Bean Casserole
Muffuletta a la Coleman
Anne's Sweet and Savory Tuna Sandwich
Salads and Sauces
Pea Salad
Salade Nicoise
Anne's Pasta Salad
Marinara Sauce
Top Secret Hot Dog Chili Sauce
Soups
Five Can Veggie Beef Soup
Gumbo
Italian Chili
Kitchen Sink Soup
Turkey Corn Chowder
Split Pea Soup
Anne's Salmon Chowder
Anne's January Bean Stew
Pumpkin Bisque with Nutmeg and Ginger Croutons
Desserts
Anne's Brownies
Georgia Cheesecake Pie
Chocolate Mousse Torte
Nanaimo Bars
Grandma Foster's Chocolate Cake
Wacky Cake
Wet Bottom Shoo Fly Pie
Key Lime Pie
Anne's Pumpkin Pie
Etc.
Coleman's Favorite Lemonade
APPETIZERS
Tuna Pate
2 61/2 oz. cans of tuna-drained
1/4 lb butter (1 stick)
6 anchovy fillets
1T. capers
pepper to taste
Process all together until smooth.
Put into a mold (any decorative bowl or dish) and refrigerate until firm, about 5-6 hours.
Unmold 1/2 hour prior to serving.
Serve with crackers or toast points.
Tapenade
Tapenade is a popular food in the south of France. There are whole stalls in the open air
markets devoted to tapenade. Tapenade is basically an olive spread with one rule; you
cannot call olive spread "tapenade" unless it contains capers.
Why? In the old Provencal dialect, the word for caper is "tapeno"-hence the term
"tapenade". I adore this stuff and traditionally it is made with brined olives and far too salty for
the average American. Both of these recipes are "lighter" versions.
1 1/2 c. pitted imported ripe olives (not in brine containing vinegar-unless you can handle it-
they will be too salty)
6 anchovy fillets or 2 t. anchovy paste
1 t. capers
2T. fruity olive oil
Combine all in a blender and puree until smooth and spreadable.
Serve with rounds of toasted French bread.
Anne's Tapenade~Perfected!
1 c pitted Nicoise olives
1 c pitted ripe California olives
2 t anchovy paste
1 t brandy
1 T capers-drained
1 T honey
2 t Dijon mustard
1 t lemon juice
1 T olive oil
1 clove garlic-minced
Combine all in a blender and puree until smooth and
spreadable. Serve with rounds of toasted French bread.
Veggie Dip
Last minute at a dinner party I was having I realized I had forgotten veggie dip. I whipped this
up and it was a hit!
2c. sour cream
2T. shallots-minced
2 cloves garlic-minced
1T. green pepper-minced
1T. red pepper-minced
1T. carrot-minced
1T. celery-minced
2t. fresh parsley-minced
1t. salt-not coarse ground
Mix all together well and let stand 1 to 2hrs.
until flavors are blended.
Tip: Make sure all ingredients are
WELL minced or flavors will not blend well.
You may also substitute 1t. powdered garlic for the
fresh and 1t. dried parsley for the fresh.
Fresh Salsa
3 large ripe tomatoes skinned, seeded, and chopped
1 small white onion chopped
3 garlic cloves minced
jalapeno or serrano chiles(as many as you like) stemmed,seeded, and
chopped
1/4c. chopped cilantro or flat-leaf parsley
1 lime~juiced
1t. kosher salt
1t. sugar if the tomatoes are acidic
Combine all and mix well.
Allow flavors to blend for at least 1 hr.
Taste for seasoning and serve at room temperature.
Refrigerate unused portion.
Chicken Cheese Spread
This is my kids' favorite-they'll go through a whole bowl in one sitting!
2-8oz. pkgs. cream cheese (softened)
2 cans Underwood Chicken Spread
2 T. green pepper-small dice
2 T. peanuts-chopped fine
Mix all and chill-allow to soften slightly before
serving with crackers.
Variations on pepper and peanuts:
red pepper and walnuts
grated carrot and raisins
dried apricot and pecans
Hot Spinach Dip
1 9oz. package frozen spinach
1 8oz. package cream cheese
2 cloves garlic-minced
1t. salt
Cook spinach according to package directions but add
garlic first.
Drain spinach and garlic well.
Add cream cheese and salt.
Set over low heat and cook until heated through.
Serve hot with crackers or vegetable dippers.
Cajun BBQ Shrimp
Cajun, but not hot and YES you use that much margarine! You have to try it to know just how
good it is.
3 slices bacon-diced fine
2 sticks- 1 c. margarine (NOT butter)
2T. Dijon mustard
1 1/2t. chili powder
1/4 t. dried basil
1/4 t. dried thyme
black pepper to taste
1T. crab boil
1/2t. tabasco
1 1/2 lbs large shrimp-shell on
Cook bacon in a large oven proof pot until brown.
Add margarine and melt.
Add remaining ingredients and place in oven-uncovered.
Bake at 375 degrees F for 20 minutes.
These are great even with the shell still on and eaten
with the shrimp.
Veggie Fritters
1c. flour
1 egg
1t. baking powder
1/2 t. salt
1/2 t. worcestershire
dash hot sauce
milk as needed (usually 1/4 to 1/2 c.)
Mix all ingredients well until you have a thick batter.
Fold in:
1 1/2 c. vegetable-cooked and drained
3/4 c. shredded cheese
Drop by tablespoonsful into hot oil until puffed and browned.
Drain well on paper towels.
Our favorite veggie cheese combinations:
broccoli and cheddar
corn and Monterey Jack
cauliflower and cheddar
Be sure to use vegetables that remain somewhat firm
after cooking although anything would be possible.
MAIN DISHES
Tuna and Crackers
This recipe is a variation of my mother-in-law's Salmon and Crackers that her mother made
during the depression. Salmon was far cheaper then and mom-in-law always just patted the
whole mess into a pan to fry and broke it up when she served it. I like to make this into patties
and with the cheaper tuna alternative.
2- 6 1/2 oz cans tuna-water packed-UNdrained
1 sleeve saltines
1 egg-beaten
seasonings like Old Bay, seasoned salt, Adobo, etc.
Crush saltines into a bowl and pour tuna with water over them.
Add the beaten egg and seasonings and mix well. Form
into patties (I usually get 8).
Fry in hot oil until
golden brown.
Drain on paper towels.
Bulgogi
(Korean BBQ Beef)
1 1/2 lbs london broil sliced across grain 1/8"
1/2c. soy sauce
4 slices gingerroot
2 cloves garlic sliced
1 green onion sliced thin
2T. sesame oil
3T. sugar
Mix all and pour over beef
(this is awesome with chicken also)
and marinate 2 hrs or overnight.
Drain and stir fry, broil, or grill as desired.
Strata
12 slices bread with or without crust (your preferrence)
2c. shredded cheese
6 eggs beaten
1c. milk
Layer 6 slices of bread on the bottom of a large baking
dish.
Top with cheese.
Layer remaining slices of bread over cheese.
Mix eggs and milk well. Season mixture if desired with
onion powder, dry mustard, paprika etc. Again your
preferrence.
Pour egg mixture over all and cover tightly.
Refrigerate overnight or at least 2 hrs.
Preheat oven to 350 F. and bake for 45 min. until top
is browned.
Let sit for approx. 20 minutes before cutting.
This can also be made in a skillet for a quick meal:
4c. bread cubes
1 1/2 c. shredded cheese
4 eggs beaten
1/2c. milk
seasonings
2T. oil
Heat a large non-stick skillet and add oil.
Add bread cubes and toss well~cook over med high heat
until cubes are lightly browned.
Turn heat down to low and sprinkle cheese over the bread
cubes.
Mix eggs, milk and desired seasonings and pour over all.
Put a tight fitting lid on the pan and cook over low heat
until top is set well and bottom is browned.
Let stand uncovered for 10 min. before cutting to serve.
You can add bacon, ham, sausage, or any other meat
with the cheese step in both versions.
The skillet version is an excellent way to use leftover thick
crust (pan) pizza! Just cut pizza into cubes and continue
as directed. Only add cheese to this version if you would
like-remember-all the cheese and seasonings are already
on the pizza! You can also use the pizza or bread cubes
for the baked version...just add the cheese in between
layers of bread cubes.
This recipe is extremely versatile and very basic.
Be creative and come up with your own version!
Grandma Coleman's Cheese BBQ's
I'm unsure of where the name BBQ's came from,
but during the Depression with 11 mouths to feed,
Grandma Coleman made cheese stretch with these.
We still make them today!
2c. grated yellow cheddar
3T. finely chopped green pepper
1/3c. finely chopped onion(I use 1/2 t. onion powder)
2 hard boiled eggs chopped fine
3T. finely chopped spanish olives
1/2t. worcestershire
3T. melted butter
Mix all together and place by spoonful on toasted
hamburger bun halves (Should make 10-12 halves)
Place under broiler until cheese is melted and bubbly.
Taco Casserole
1lb ground beef
1 pkg taco seasoning
2c shredded cheddar
2c mild salsa
1 bag corn tortilla chips
1 can corn-drained
Brown beef and drain.
Mix with corn and salsa.
Layer starting with tortilla chips in a 9x13
baking pan.
Top chips with beef mixture and cheese-add more chips.
Alternate layers ending with cheese on top of chips.
Bake 350 for 30 min.
Poor Man's Steak
2lbs. ground beef
2c. crushed saltines
2c. milk
salt and pepper to taste
chopped onion optional
1 can cream of mushroom soup
or
1 can beef gravy
Mix beef, saltines, seasonings, milk and onions well.
Press into a 9x13 pan.
Refrigerate overnight.
Cut into squares-coat each in flour and brown in oil.
Put back into pan and pour soup and 1 can of water or
gravy and 1 can of water over all.
Bake 350 degrees for 1 to 1 1/2 hrs.
Zucchini Beef Bake
I've seen alot of this type of recipe around, and usually it calls for sour cream. We thought it
was too rich that way and replaced it with milk.
1 lb ground beef
1 6oz. package boxed stuffing mix (any flavor)
2 c. diced zucchini fresh or frozen cooked just until barely tender
1 can cream of mushroom soup
1 soup can milk
Brown ground beef and drain.
Empty stuffing mix (bread and seasoning packet) into a large bowl ,
add soup and mix well.
Stir in zucchini and ground beef.
Mix well.
Pour milk over all and stir to combine.
Pour all into a greased casserole or oven safe bowl.
Bake at 350 F for approx 30 minutes.
Red Beans and Rice
2-16oz. cans red kidney beans-drained
1/2lb. kielbasa cut up bite size
1 medium onion-diced
1 green pepper-diced
2 stalks celery-diced
1T. parsley
1 bay leaf
1 clove garlic-minced
Put all in dutch oven and cover with water.
Boil-reduce heat to simmer, uncovered 2 hrs.
Remove bay leaf and add:
1/2 stick margarine (not butter!)
1T. worcestershire
1/2T. tabasco
Stir well-serve over cooked rice.
Choucroute Garni
(Garnished Sauerkraut)
The first time I made this everyone who had it was in heaven! I even had a request to serve
this at a wedding shower and everyone there liked it just as much!
1 medium onion-sliced
5 slices bacon-diced
2 cloves garlic-minced
1 lb. kielbasa cut in 2" lengths
1 lb. pork cut in 2" cubes
1 lb. sweet sausage cut in 2" lengths
2-16 oz cans sauerkraut-rinsed and drained
6 medium potatoes peeled and cubed
2 cooking apples cored peeled and cut in thick slices
2T. brown sugar
4 whole cloves
1 bay leaf
1t. freshly ground pepper
1c. white wine
Saute bacon and onion with garlic in oil until onion
is tender-don't brown.
Add meats and saute until no longer pink.
Add remaining ingredients and simmer until
potatoes and meats are tender~about 45 min.
Remove bay and cloves and serve.
Hearty Bean Casserole
1 lb ground beef
5 slices bacon-diced
1/2 lb smoked sausage-sliced
1 small onion-chopped
1- 16oz can baked beans
1- 15 oz can kidney beans-drained
1/2 c firmly packed brown sugar
1/2 c ketchup
1 T vinegar
1 t mustard
1 clove garlic-minced
Brown beef, onion, sausage, and bacon together. Drain well.
Add remaining ingredients and mix well.
Pour into 2 qt casserole and bake 30 minutes at 350F until bubbly.
Muffuletta a la Coleman
This is my family's very favorite sandwich.
The first time I made one was for a day-trip to the shore. It
packed well and was easy to handle.
I make these alot for picnics.
1 large round loaf of bread (traditionally Italian)
1/2 lb hard salami-sliced
1/2 lb sliced ham
1/2 lb smoked turkey
1/2 lb sliced cheese
1/2 c chopped black olives
1/2 c chopped spanish olives with pimiento
2 plum tomatoes sliced
1/2 c Italian dressing
Cut loaf in half horizontally. Remove inside of bread leaving a 1" ring at edge.
Layer meat and cheese alternately, I usually make 2 layers.
Top with sliced tomato, chopped olives, and drizzle with dressing.
Replace top of bread and wrap tightly in plastic.
Refrigerate for several hours and remove from plastic cut into 6 pieces.
Serves 6
Anne's Sweet and Savory Tuna Sandwiches
This is a variation on the Muffuletta born of necessity from primarily canned ingredients when
we were
without electricity for a few days.
There is a sandwich served in Provence called "Pan
Bagnat" that is very similar.
6 Kaiser rolls
2-6 1/2 oz cans tuna
6 slices cheese any type
to taste:
chopped black olives
sliced sweet and sour peppers
spanish olives with pimiento
sliced tomato
italian dressing
Split rolls and hollow out to within 1/2" of edges.
Drain tuna and flake.
Place one slice of cheese on bottom half of each roll.
Top with tuna, olives, peppers, tomato and drizzle with dressing.
Place tops on and wrap each tightly in plastic wrap.
Refrigerate for 1 hr but not more than 12 (rolls will get soggy).
Unwrap and let stand at room temperature for 1/2 hour before serving.
Makes 6 sandwiches
SALADS and SAUCES
Pea Salad
Don't let this sit overnite~the dressing will eat through the cheese and make it really mushy.
Quite a horrid mess~trust me on this one.
2 cans sweet peas or 1 bag frozen peas cooked as directed
and drained
8oz. white cheddar cubed 1/2"
1 8oz. bottle Italian dressing
Mix all well and chill several hours to blend flavors.
Salade Nicoise
Nicoise is kind of like Marinara~everyone has their own favorite version~this is mine.
Per Person:
1 1/2 c. torn lettuce
1 hard boiled egg-quartered
1/4 c. canned tuna
4 black olives-halved
4 tomato wedges
1/2 c. cooked green beans
2 small new potatoes fully cooked, cooled, and cut into quarters
Arrange on a serving plate-lettuce first with tuna in the center and other ingredients
around the center. Drizzle with dressing:
Blend together:
1/2 c. mayo
1 anchovy filet
1 tsp. of lemon juice
1 tsp. capers
Makes enough dressing for 2 salads.
Anne's Pasta Salad
Makes A LOT! Enough for potluck picnics.
1 lb rotini
3 large tomatoes peeled seeded and chopped
1 large cucumber peeled seeded and chopped
2 small green peppers seeded and chopped
1 can black olives drained and sliced
2c cooked and drained or 1-15oz can cut green beans-drained
2c broccoli florets
2c cauliflower florets
2c or 1-15 oz can kidney or small white beans-drained
1 c shredded carrot
1/2 lb salami cut in 1/2" cubes
1/2 lb mozzarella cut in 1/2" cubes
1 large bottle Italian dressing (24 oz or more)
Cook pasta and drain. Add remaining ingredients and toss
to mix. Refigerate for several hours before serving.
Marinara Sauce
Don't question the bacon~it adds a wonderfully smoky flavor~and notice it is a SMOKED ham
hock also. Not my favorite at all, but my husband is crazy about this sauce. He won't eat
spaghetti without it!
4 slices bacon-diced
4 cloves garlic-minced
1 medium onion-diced
2 stalks celery-diced
1 large carrot-diced
1c. beef stock
1 smoked ham hock
3-29 oz cans tomato puree
To Taste: basil, oregano,bay leaf, thyme, parsley,
sugar and salt & pepper
Saute bacon in a large pot-no color.
Add vegetables and saute-no color.
Add stock to deglaze pan.
Add ham hock and simmer briefly.
Add tomatoes and all seasonings except bay leaf.
Simmer 2 1/2 hours DO NOT LID or it will become acidic.
Stir occassionally.
Add bay leaf and simmer 1/2 hour.
Puree through a food mill or process and strain.
Reheat and serve as desired.
Top Secret Hot Dog Chili Sauce
Believe it or not, this sauce was a favorite at the small hot dog
stand I worked for. I was sworn to secrecy but the owner forgot to
have me sign the official paper that said I was not allowed to tell a
soul. The local hot dog "mogul" came in once and tried to get the
recipe! He also tried to get the owner to buy a franchise from him.
The stand is no longer open, but this sauce is still made in my house
all the time.
1 lb. hot dogs 8-10 per pound depending on what you buy
1 package commercial chili seasoning like French's Mc Cormick etc.
8 oz. tomato sauce
4 oz. water
Process hot dogs in a processor until very finely ground but not a
paste.
Put all ingredients into a heavy saucepan and simmer for 1/2 to 1 hour.
You may need to add water to thin the sauce.
This works great with leftover hot dogs that have been ground also.
SOUPS
5 Can Veggie Beef Soup
GASP! CANS?!?
Well, YES! Everyone has had a time when money was very tight and this recipe more
than "fills the bill"~my kids really like this one.
1lb. ground beef-browned and drained
Pour in:
1 can corn-undrained
1 can green beans-undrained
1 can stewed tomatoes-undrained
1 can sliced carrots-undrained
1 can whole or sliced potatoes-undrained
Add bouillon and seasonings (whatever you like) and
simmer until heated through.
Chicken Gumbo
My version is not really hot but you can certainly spice it up if you'd like.
I was told this could be bottled and sold.
4T. butter
2T. flour
1 large onion-medium dice
4 stalks celery-medium dice
2 large green peppers-medium dice
1 red pepper-medium dice
1 yellow pepper-medium dice
1 gallon chicken stock
2c. tomato puree
1c. rice
4 tomatoes concasse (peeled- seeded -diced)
2c. okra in 1" slices
1lb. chicken cooked and diced
2 cloves garlic-minced
1/2 T. basil
1/2 T. oregano
pinch Thyme
1t. cayenne pepper
1/2 T file powder (ground sassafrass)
1T. parsley
1 bay leaf
Melt butter in a large pot-add flour and cook until
mixture is the color of a copper penny.
Add onion, celery, and peppers-cook until transparent.
Add stock and bring to a boil. Reduce heat
and simmer until vegetables are tender.
Add all tomato products and rice. Simmer until rice
is tender.
Add chicken, okra,and all seasonings except File.
Boil-reduce heat and simmer 15 min.
Add file, remove bay leaf and serve.
For seafood gumbo:
Use 1/2lb, shrimp and 1/2 lb. scallops in place of chicken.
Use fish stock if available (otherwise chicken is fine)
and replace parsley with chervil and add 2t. Old Bay Seasoning.
Italian Chili
2T. olive oil
1/2 lb. bulk Italian sausage
1/2 lb. ground beef
4 oz. pepperoni-sliced
1 medium onion-chopped
1 medium green pepper-chopped
2 cloves garlic-minced
1T. dried Italian seasoning
1 pkg. chili seasoning
1 15oz. can red kidney beans-drained
1 15oz. can cannellini beans-drained
1 28oz. can whole tomatoes cut up
1 28oz. can tomato puree or crushed tomatoes
salt and pepper to taste
Saute onion, pepper, and garlic in oil until
translucent.
Add meats and brown.
Drain well.
Add remaining ingredients and simmer 1/2 hour until
flovors are well blended.
Serve over white rice and top with mozzarella.
Kitchen Sink Soup
This started out as Portuguese Bean Soup.
I had picked up MANY recipes for it and they were all so different that I attempted to
come up with a combination of sorts.
Well, this is what resulted instead and was so good I HAD to write it down!
The name comes from feeling like I had put everything but the kitchen sink into this soup!
1 lb hot sausage sliced (Portuguese is great but not necessary)
1 lb ground beef
2 qts chicken or beef stock, broth, or bouillon
1 large onion sliced thin
3 large cloves garlic sliced thin
1 large green pepper sliced thin
1 small head cabbage sliced
1 can stewed tomatoes
1 can tomato puree
2 large cans kidney beans
1 large potato diced small
1 c small macaroni
1/2 t oregano
1/2 t basil
Brown onion, ground beef, and sausage. Drain. Add remaining ingredients
and simmer until macaroni and potato are done.
Better second day reheated.
Turkey Corn Chowder
4 slices bacon-diced
1/2c. celery-small dice
1/2c. onion-small dice
8c. stock-turkey or chicken
1 clove garlic
2c. peeled and diced potato
2c. chopped cooked turkey
1 can creamed corn
1/2 can whole kernel corn
1 bay leaf
1/2t. marjoram
1/2t. dill
s&p to taste
roux:
1/4c. flour
1/4c. oil
Saute bacon, celery, onion & garlic no color.
Add stock and potatoes-bring to a boil
and reduce to simmer until potatoes are tender.
Add corn, turkey, and seasonings.
Simmer 20 min.
Add roux in stream-whisking constantly.
Cook out roux (simmer until it no longer tastes like flour) and serve.
Split Pea Soup
3 Qt. chicken broth or stock
1 ham hock-smoked
2 lbs. dried split peas
8 oz. mirepoix (1/2c. onion-1/4c. celery-1/4c. carrot-finely diced)
2 cloves garlic-minced
2t. marjoram
1 bay leaf
Saute mirepoix in small amt. of oil or butter-no color
(until translucent)
Add stock-peas-and ham hock.
Bring to a boil-reduce to simmer.
Simmer until peas are tender.
Add garlic, marjoram, and bay leaf.
Simmer 30 min.
Remove ham hock and bay leaf.
Puree through food mill or push through fine sieve.
Adjust seasonings (salt and pepper etc.)
Reheat and serve
Anne's Salmon Chowder
More cans! Oh, I know, get over it is all I can say~both of these are wonderful.
1-15oz. can pink salmon, drained,boned, and flaked
1 can evaporated milk+1 can chicken broth
1-15oz. can peas drained
1/2 c potato flakes
1/2 c shredded cheddar cheese
1 t dill
1/2 t onion powder
Combine evaporated milk and broth.
Bring to a boil.
Reduce heat to simmering.
Add salmon and peas and simmer
for 5 minutes.
Add dill and onion powder, stir well.
Add potato flakes slowly so they do not lump.
Add shredded cheddar and allow to melt.
Blend together well and check consistency.
Add more potato flakes if necessary and a
small amount of water if it is too thick.
Salmon Chowder 2
1 can salmon-boned and skinned-save liquid
1 can peas-undrained
1 can cream of chicken soup
1 t dill
1/4 c potato flakes
1 c water
1/2 c milk
1/2 c shredded cheddar
1/2 t onion powder
Stir all together in a medium pan (including reserved salmon liquid) and heat through.
Anne's January Bean Stew
I made this in January with things I had on hand-no big deal and that's where the name came
friom!
1 lb dried small white beans-soaked overnight and rinsed
1/2 small onion diced small
1 carrot diced small
1 rib celery diced small
1/2 green pepper diced small
2 cloves garlic minced
2-3 T butter
1/2 lb ham diced
1 lb ground beef browned and drained
1 can condensed tomato soup
8 c chicken stock
1 packet taco or chili seasoning
Melt butter and add diced veggies-saute until onions are
clear. Add garlic, beans, and stock. Cook until beans
are soft 1 1/2 to 2 hrs. Add remaining ingredients and
simmer for 30 min. until stew is thick.
Pumpkin Bisque with Nutmeg and Ginger Croutons
This is a fabulous start to a Thanksgiving meal and looks great served in a hollowed-out
pumpkin.
Bisque:
1/2 c butter
1/2 c onion
1/2 c celery
1/4 c flour
8 c chicken stock
2 c pumpkin puree
1 t ginger
1 t nutmeg
2 cloves garlic-minced
to taste salt and white pepper
2 c half and half
Cook union and celery in butter until transluscent.
Add flour and whisk
in to make a roux~do not brown.
Add stock and remaining ingredients.
Simmer until onions and celery are tender-approximately 30 minutes.
Run soup through a food mill or puree in a blender/processor until
smooth and put through a strainer.
Return to pot and simmer until
heated through.
Remove from heat and immediately add half and half.
Stir well. Serve topped with croutons.
Croutons:
4 c bread cubes
1/2 c butter-melted
1 t ginger
1 t nutmeg
Toss cubes with all and bake on a cookie sheet at 450 F-tossing
frequently-until browned and crisp.
DESSERTS
Anne's Brownies
Famous accidental recipe turned favorite.
12 oz chocolate chips
8 oz cream cheese
1 can condensed milk
1 c mini marshmallows
1/2 c flour
2 eggs
1 tsp baking powder
Melt together chocolate chips, cream cheese, and
condensed milk.
Cool. Stir in eggs. Add flour and powder and stir
until well blended-fold in marshmallows.
Bake until set at 350 about 30 minutes.
Georgia Cheesecake Pie
This was an experiment and everyone loved it so much I just kept on making it!
1 single crust pie crust-unbaked
2c. thin sliced peaches
1-8oz. pkg. cream cheese
1/2c. sugar
1 egg
1t. vanilla
2T. flour
Flour bottom of unbaked pie crust with 2T. flour.
Add peaches to crust.
Mix remaining ingredients and pour over
peaches.
Bake 375 until top is set and partially browned~
about 35 min.
Chocolate Mousse Torte
This is my most asked for dessert. People just adore it but be careful~it is REALLY rich!
Melt together:
1lb semi sweet chocolate
1/2c. butter
Allow to cool for 20-30 min.
Blend together:
5 egg yolks
1T. flour
1T. sugar
1T. hot water
Add chocolate to egg mixture and blend
until smooth.
Beat until stiff:
5 egg whites
Fold egg whites into chocolate/egg yolk mixture.
Do NOT overbeat!
Pour into a greased springform pan and
bake 425 degrees F for 14 min.
Serve right side up.
This will be soft in the center when it comes
out of the oven, but will set up as it cools.
When done correctly the center is nearly like
fudge and the edges are slightly dry.
Nanaimo Bars
Funny story about these~~they were invented by a woman who lived in Nanaimo (BC) for a
cookie contest.
My grandma Foster was from Canada and made these alot.
We simply called them Grandma's Chocolate Squares.
My oldest brother was at a convention with an International potluck of sorts and
came across a woman who had these.
He stood there, mouth agape, telling her those were his grandmothers chocolate
squares.
She corrected him and told him the Nanaimo story.
We still call them Grandma's Chocolate Squares :)
First Layer:
1/2 C Butter
1/4 C granulated sugar
1 egg
5 T cocoa
1 tsp. vanilla
2 C graham cracker crumbs
1 C coconut
1/2 C chopped walnuts
Second Layer:
1/2 C butter, softened
3 T milk
2 T instant vanilla pudding
2 C powdered sugar
Third Layer:
1 6 oz. Pkg. choc. Chips
First layer: Mix butter, sugar, eggs, cocoa, & vanilla
over hot water until it resembles custard. Add the
crumbs, coconut & walnuts. Press into a 9 X 9-inch
square pan. Cool.
Second Layer: Cream butter, milk, & pudding together,
then blend in powdered sugar. Spread over the first
layer & let stand for 15 minutes.
Third Layer: Melt chocolate & spread over the second
layer. Cut into squares.
Makes 18 1-1/2-inch squares
Grandma Foster's Chocolate Cake
Grandma's cake was pretty much a staple when I was a child.
It is a little dry but we always poured milk right over it and I never knew of another way to
eat grandma's cake.
3 eggs-separated
2 1/2 c granulated sugar
2 5/8 c cake flour
1 1/2 t baking soda
1/2 c oil
1 1/2 c buttermilk
3/8 c cocoa
1 t vanilla
1 t cinnamon
Beat egg whites until stiff-adding 1/2 c sugar-beating again
until stiff and glossy.
Sift flour, sugar, soda, salt and cinnamon.
Add oil and half of
buttermilk to dry ingredients and beat 1 minute.
Add remaining
buttermilk, egg yolks and vanilla. Beat well. Fold in meringue.
Bake in 2 round greased and floured pans at 350F for 1 hr. or until
cakes spring back when touched.
Frost with:
Grandma Foster's Icing
3 c icing sugar (powdered)
1/2 t cinnamon
1/4 t salt
1/4 c cocoa
1/2 c melted oleo (margarine)
Mix together and add enough evaporated milk or half and half to make
of spreading consistency.
Wacky Cake
This was another recipe we thought was just a grandma/stepmom thing.
I spent my summers between dad and my mom's parents and grandma made one a day
--my stepmom Joyce had more restraint and held to about one a week.
Of course I have since found out it's a very common recipe!
This is the one I make.
3 c flour
2 c sugar
1/2 c cocoa
2 t baking soda
1 t salt
2 ts vanilla
2 T vinegar
3/4 c oil
2 c water
Mix flour, sugar, cocoa, soda and salt in a 9x13 pan.
Make three wells
in the flour mixture.
In one put vanilla-in another the
vinegar, and in the third the oil.
Pour water over all
and stir.
Bake at 350 degrees F oven until it springs back.
Icing
1 stick margarine
1 t vanilla
1/4 c milk
powdered sugar
Melt margarine and add vanilla and milk. Add powdered
sugar until desired consistency. This thickens as it
cools.
Wet Bottom Shoo Fly Pie
Big thing here in PA.
1 cup flour
3/4 cup brown sugar
1 1/2 tbs. shortening
1 cup molasses
1 egg, beaten
1 tsp. baking soda
1 cup boiling water
1 deep dish 9 inch pie shell
Mix flour, sugar and shortening until crumbly.
Save 1/2
cup for the top.
Mix remaining crumbs with molasses,
egg, and baking soda dissolved in water.
Pour this
mixture into unbaked pie shell.
Sprinkle crumbs on top.
Bake at 375 for 45 minutes.
Key Lime Pie
1 9-in pie shell
5 egg yolks
14 oz sweetened condensed milk
8 T lime juice (please use Key limes! Regular lime juice is not the same)
Topping
1 c whipping cream
3 T powdered sugar
Zest of 1 lime
Preheat oven to 350.
Put the yolks in a large bowl and
beat them with a whisk, just breaking them and mixing
them well.
Slowly stir in the condensed milk. Mixing
well, stir in the lime juice.
Pour the filling into the
pie shell. Bake for about 12-to-15 minutes.
Remove and
cool.
Whip the cream, slowly adding the powdered sugar.
Spread over the pie and sprinkle zest over.
Serve at
room temperature, but refrigerate if not serving
within 3 hours of baking.
This is not very high and
should probably be doubled with added baking time.
Also would make an excellent lemon meringue pie using
lemon juice instead of lime and making a meringue
topping.
Anne's Pumpkin Pie
Made this on a whim and it is now our favorite pumpkin pie.
1 graham cracker crust
1-8oz. pkg cream cheese
1 c pumpkin puree
3/4 c brown sugar
1/4 c granulated sugar
2 eggs
1/4 c evaporated milk
1 tsp. pumpkin pie spice
Mix together cream cheese and sugars until fluffy.
Add
pumpkin and mix well.
Stir in eggs until well blended.
Add in milk and spice and pour into crust.
Bake at 350
for 30 min until slightly browned and set.
Serve room
temp.
ETC.
Coleman's Favorite Lemonade
Not a dessert but nowhere else to put it!
1 gallon lemonade (any brand)
2 kiwi peeled and sliced
6 ripe strawberries hulled and cut in half
1 lemon sliced
1 lime sliced
3 or 4 fresh mint leaves
Combine all and let stand refrigerated for 24 hours
before serving. Serve in tall clear glasses with lots of
ice and let the fruit fall in also. Very pretty and
very refreshing!
MORE TO COME!! KEEP CHECKING BACK~ Anne
Email: anne@cookingwithanne.com
