Continuing to Update....
(older/previous
recipes in yahoo group files)
Chicken livers wrapped with Bacon:
50 wooden toothpicks
2 Tblspns olive oil
1/2 lb. chicken livers, cleaned and halved, or lg bite size pieces
1/2 lb bacon slices, cut in half
1/2 tspn cracked black pepper
Soak toothpicks in water. Cook bacon until
limp (a minute or 2
in microwave works) Saute livers in oil until lightly browned.
Season with pepper and wrap with
bacon, secure bacon on
chicken with toothpicks.
Bake at 425* until bacon and livers are thoroughly cooked,
about
12-17 minutes. (if desired, water chestnuts or jalapeno
pepper slices can be wrapped with the livers)
Makes
approx 4 dozen
Steamed Clams and Wine Sauce:
3
dozen clams, washed
5 divided Tblspns butter
1 clove garlic, chopped
1/2 tspn white pepper
1 Tblspn dry white
wine
1/2 tspn parsley, chopped
Clean clams well with a potato brush or
other brush under cool water,
making
sure there is no dirt or grit outside.
Add about an inch and a half of water
to a pot with a tight fitting
lid and bring
water to a boil. Add clams and steam
just until they open.
While clams are steaming, saute choped
garlic in 2 Tblspns of butter until soft.
Do not allow garlic or butter to brown.
Add white pepper, parsley
and white wine
and simmer for 2 minutes, then add 2 Tblspns
of liquid from the steaming pot, making sure
you
do not get any grit that may be at bottom
of pot in these sppons of water. Simmer a few
more minutes-and add rest
of butter, stirring
so that it completely melts.
Throw away any clams that did not open and arrange
others
on a plate. Pour the sauce into a cup or small
bowl and serve.
PineMallow Salad:
1 can eagle
brand milk
1/4 cup lemon juice
1 (12 oz.) tub cool whip
1 large can (15 oz) pineapple tidbits, drained
2
cup miniature marshmallows
1/2 cup chopped maraschino cherries
Mix milk and lemon juice together with mixer.
Add cool whip
and then add remaining ingredients, fold together slowly.
Refrigerate well before serving.
Pickled Eggs:
(PA Style)
12
eggs, hard boiled and peeled
1 1/2 cup cider vinegar
1 tspn salt
1 quart red beets with juice
1 1/2 cup
sugar
1 tspn cloves (optional)
Place peeled, washed eggs in a crock or glass jar.
Combine all other ingredients
in heavy saucepan
and bring to a boil. Remove from heat and continue
to stir and mix until all sugar is dissolved.
Pour hot mixture over eggs. Refrigerate at least
48 hours before eating. (turn, mix eggs several times
during
48 hour period)
Macaroni Salad:
1 lb. macaroni
1 cup diced green pepper
1 cup diced celery
1 cup diced onion
1 cup salad dressing
1 tspn garlic powder
1 tspn celery seed
Sugar, salt and pepper to taste
Cook macaroni as directed on
package. Drain, rinse under cold water.
In a large bowl, combine first four ingredients. Mix all the rest ingredients
and toss to coat. Cover, refrigerate to blend flavors.
Greek Potato Salad;
(submitted
by Susan)
4-5 potatoes, peeled and cubed
1 red onion, thin sliced and halved
1 1/2 cups green beans cut
into 1 inch sections
2 Tblspn extra virgin olive oil
3/4 cup buttermilk
1 Tblspn fresh lemon juice
1/2
tspn grated lemon zest
1 cucumber, peeled, thin sliced, halved and seeded
1 cup cherry tomatoes, halved
1/3 cup snipped fresh dill
4-5 oz. feta cheese, crumbled
1/3 tspn salt
In large pot, boil salted water,
cook potatoes 12-15 minutes
or just until tender/crisp. Add green beans and cook 2-5 minutes
longer. Drain well.
In seperate bowl, mix together buttermilk, olive oil, lemon juice,
lemon zest and salt. Add potatoes and green beans
and toss
gently.
Add cucumber, tomatoes, red onion and dill, toss again gently.
Cool to room temp or refrigerate.
Serv with feta cheese sprinkled
over top of each serving.
Traditional Potato Salad;
(contributed
by Paula)
5-6 cups potaotes, peeled and diced
1/2-3/4 cup mayonnaise
1 cup celery
1/2 cop chopped
onion or scallion
4 hard boiled eggs, chopped
2 Tblspn chopped parsley, chives or dill
1 Tblspn cider venegar
salt, pepper to taste
Cook potatoes in large pot with enough water to cover
potatoes. Bring to a boil over
high heat.
Cook 13-15 minutes or until potatoes are tender, drain.
In a large bowl, mix mayonnaise, vinegar, salt
and pepper.
Add potatoes, celery and remaining ingredients. Toss well to mix.
Fruit Salad:
juice
of 1 large lemon
1/4 cup sugar or mild honey
2 red, green, or yellow apples, cored and cut into pieces
2 large
oranges, peeled, seeded, pith removed, and sectioned
1 large or 2 small ripe pears, cored and chunked
1 banana,
halved lengthwise and thickly sliced
2 kiwifruits, peeled and cut into chunks
2 cups melon balls (watermelon, cantaloupe,
or other ripe melon)
2 peaches, nectarines, or plums, pitted and cubed
1 cup whole berries (small strawberries,
blueberries, raspberries, or a combination)
1 cup seedless red or green grapes, halved
In a large mixing bowl, whisk together the lemon juice and sweetener. This acidic mixture will keep
the fruit from browning for a few hours or overnight. Add the fruit, one kind at a time, tossing gently
after each
addition, striving for a colorful mixture. If it seems too dry, add a splash of fresh orange juice.
Makes 8-10
servings
Cheesiest Macaroni and Cheese:
1 Tblspn fine dry breadcrumbs
8 oz. elbow macaroni noodles
1 large onion, coarsely chopped
2 1/2 cups shredded
extra sharp cheddar cheese (10 oz.)
1 cup low fat (1% milkfat) milk
2 large eggs
1 large egg white
1/4
tspn black pepper
1 can (3 oz.) french fried onions (optional)
Preheat oven to 350*F. Sprinkle the bottom
and sides of a lightly
greased 2 quart casserole pan with the bread crumbs, tilting pan to
coat evenly. Set
aside.
In a large saucepan, bring 3 quarts of water to a boil; add macaroni
and onion and cook for 5-6 minutes or
just until macaroni is tender
but still firm to the bite. Drain, rinse and drain again.
Arrange a third of the
macaroni mixture in the prepared breaded
casserole pan. Spoon 1 cup of the cheddar cheese over macaroni
mixture.
Repeat with another third of the macaroni mixture and another
1 cup of the cheddar cheese. Top with remaing macaroni
mixture.
In a medium size bowl wisk together the milk, eggs, egg
white and pepper. Pour over macaroni mixture.
Bake covered for 30 minutes or until knife inserted near center
comes out clean.
Remove from oven, sprinkle with
remaining 1/2 cheddar cheese,
spoon french fried onions (if using) around outside edge. Bake
uncovered for 5 -7
minutes more or until cheese is melted.
Makes 6 main dish servings.
Shrimp and Corn pie;
1/2 cup evaporated
skimmed milk
2 large egg whites
1 large egg
1 tspn low sodium worcestershire sauce
1/4 tspn salt
1/8
tspn black pepper
12 oz. cooked, peeled shrimp, halved crosswise
2 cups frozen corn
Prefeat oven to *350.
In large bowl, whisk together the
evaporated skimmed milk, egg whites, egg, worcestershire sauce,
salt and pepper.
Stir in the shrimp and corn.
Spoon mixture into 9 in. pie plate. Bake for 30 minutes or until center
almost set.
Let stand 5 minutes before serving.
Serves 4
(this is a savory custard, serve it with sliced tomatoes
and
crusty bread)
Edna's Hot chicken salad;
(In Memory
of Aunt Edna)
2 cups cooked chicken, chopped
1 cup celery, chopped
1 can cream of chicken soup
1
onion, chopped
2 hard boiled eggs, chopped
2/3 cup mayonaisse
1 small can sliced mushrooms
1/4 cup pimento,
cut up
1 small can chow mein noodles
Grated cheese
Mix all ingredients except noodles and grated cheese.
Place in an
ungreased 9x13 casserole dish. Just before baking, sprinkle noodles
over top, then cheese. Bake 15 minutes
in *450 oven.
Serves 6
Ham Souffle
(from Creole cook book
of 1942)
1 cup of minced ham
3 eggs, beaten with whites and yolks seperate
1 tspn finely chopped parsley
pepper to taste
dash Cayenne pepper
Mix together the chopped parsley, ham and the
yolks of eggs with
a dash of Cayenne pepper.
Beat all very hard until it becomes light. Then
beat the egg whites to a froth and add
to ham
mixture. Mix together very well , fill a dish and
bake in oven at 350* for 10-12 minutes.
Top with cream
sauce (see below) May use bolied
or fried bacon or sausage instead of ham.
Cream
Sauce;
1 Tblspn butter
1 Tblspn flour
1 cup fresh milk or cream
salt and pepper
to taste
Melt butter in saucepan and add flour gradually
letting it blend without browning in the least. Add
the boiling milk or cream and stir without creasing.
Add salt and pepper to taste and serve immediately
