Jimmy Whingers

2  1/2  C Bisquick
1/2 C Raisins
2/3 C  Milk
2 T sugar
1 t ground cinnamon

Mix above ingredients until dough forms. ( 20 strokes) Drop dough by rounded spoonful onto ungreased cookie sheet ( I still use no stick foil). Bake 12 minutes at 350.

Glaze: 2/3 c powdered sugar, 1 T warm water, 1/4 t vanilla

Mix above ingredients until smooth, use a hand mixer

Drizzle over Whingers while still warm. 


Anyone remember Hardee's ? They had these yummy sweet biscuits . Well these are much like those.  

Salmon in Braided Puff Pastry

 2 skinless, boneless salmon filet's ( 12 oz each)

1 box puff pastry
4 T good pesto( I used  Giada brand)(divided)
1 box thawed chopped spinach
1/4th cup parm cheese grated
1/2 t onion powder
1/4 t pepper
Egg wash( 1 egg with a little water)

Take the puff pastry and allow to thaw just enough to handle then open each sheet. Place one Salmon fillet on each.
Season each piece of fish with the onion powder and pepper
Top with half of the pesto and spread evenly on the fish.

fish.

Now squeeze the water out of the spinach and divide in half, so you can top each piece of fish with the spinach.
Sprinkle each with the grated  Parm. 
I did not add salt because the Pesto has salt, and so does the Parm, salt can be added later for flavor if needed when served. 

Now with a sharp knife, cut one inch strips on each side of the pastry dough
(scroll to see the pictures.
Overlap to make it look braided.
With  a pastry brush, brush each finished braided fish pie with the egg wash.

Place on non-stick  foiled cookie sheet.

Bake in a 375 degree oven  for 25 - 28 minutes, the top should be golden brown.

Fall Harvest Cake

1  1/2  C. sugar
1/2 C. brown sugar, packed
1/2 t. salt
2 t. baking soda
2 t. cinnamon
1/4 t. nutmeg
1/4 t ground ginger
1 C. oil
1/2 t. vanilla extract
4 eggs, beaten
2 C all purpose flour
15-oz can pumpkin
1 apple, cored, peeled, and chopped
1/2 c pecans , chopped  (optional)
16- oz container cream cheese frosting ( optional)

Mix first 10 ingredients together: then add flour 1/2 cup at a time. Blend in pumpkin and fold in the chopped apple and pecans. Pour into a greased and floured Bundt pan and bake for 1 hour and 10 minutes at 350 degrees. Cool 20 minutes in the pan, turn out and complete cooling on a wire rack. Frost when cool.
I personally think you can skip the frosting and just sprinkle with powdered sugar. This cake is outstanding. My Grand Son loves the frosting, so I frost it if he is coming over. Please try it, you will agree, it's a keeper. 

Asian Style Tofu and Egg drop soup

1 1/2 boxes of low sodium chicken broth
2 T of Soy sauce (add more to taste)
1 bunch of spring onions thinly sliced
1 block of extra firm tofu cut in cubes and fried 
1 small can of mushrooms

1 t  hot chili paste

1 t ginger paste
1/2 cup frozen peas

2 eggs, beaten

Place first all ingredients but tofu in pot. . Bring to a boil. Add tofu. While soup is boiling slowly add the beaten eggs, stirring & allow to break into streams of egg, continue cooking to bring heat back up. Simmer on low for 5 minutes.

Zucchini Chips

1/4 cup dry bread crumbs
1/4 cup grated fresh Parmesan Cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 cup milk skim (milk is a good way to keep it fat free)
2 1/2 cups zucchini slices ( 2 small)  1/4 inch thick slices

Preheat oven to 425 degrees

Combine the first 5 ingredients into a medium bowl, whisk to blend well. Place milk in a shallow bowl. Dip the zucchini slices in milk and dredge in the breadcrumb mixture. Place coated slices on an oven proof wire rack coated  with cooking spray, then place the rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
This is a great side dish in place of french pries, or even a snack instead of potato chips. Dip in your favorite dip, enjoy.

            

Peachy Fiesta Chicken

6 skinless,boneless chicken breasts pounded thin and marinated for 4 hours with a italian dressing. 
1 cup of medium to mild salsa ( I used black bean and corn salsa)
2 large peaches sliced then cubed( canned are ok too)
1 small zucchini thinly sliced
1 each petite red and yellow pepper sliced in rings
If  you like heat, you can use some jalapeno's . 

In an iron skillet (or baking dish) I lined with non-stick Reynold's alum.foil I placed my chicken breasts. The foil makes for an easy clean up.) On top evenly pour the salsa, then sprinkle the cubed peach. After thinly slicing the peppers and the zucchini, arrange them around on top and sides, sprinkle with salt and pepper to taste.

Bake for 20 to 30 minutes  loosely covered .

This is a low fat, lower calorie meal. meal. 

Apple Tart with Chai Whipped Cream

1 puff pastry sheet ( allow to thaw about 30 minutes)
6 peeled and thinly sliced apples (your choice)
1 cup orange juice
1/4 c cup cranberry juice
1/4 cup sugar
1 teaspoon  pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon cinnamon sugar (for sprinkling)

As you are slicing the apples into very thin slices, place them in a waiting bowl of water and 1/2 cup of the orange juice (enough water added to soak all of the apples. I don't like the taste left when lemon juice is added so I use orange juice.)
Once you have finished slicing the apples set them aside soaking in the orange juice water mix.
Next in a saucepan, put the  remaining orange juice and cranberry juice and  add the spices, mix well and reduce it by almost half stirring every so often watching not to burn. 
In a sprayed tart pan place the pastry sheet, and push the dough around to fit the pan. Trim any that hangs over the sides. 
In a large bowl, place the "drained" apple slices add the reduction and the sugar and stir so all of the apples are covered. Place the apple slices in the prepared tart pan save enough slices to arrange in a pretty design for the top layer. The tart pan I use is one that the bottom lifts away from the sides. And because of this some of the juices can drip out, so I sit the pan on aluminum foil then put it in the oven(so there is no gooey mess in the bottom of my oven).

Bake at 400 degrees for 35-40 minutes. When done, remove from oven and sprinkle with the cinnamon sugar and allow to cool. 
Serve with a dollop of "Chai Whipped Cream"
(see below)

Chai Whipped Cream
1 tub of Cool Whip
1 heaping Tablespoon of instant Chai Tea Mix
(Trader Joes sells it, so does Tastefully Simple (oh my Chai) I would think most grocery stores would carry this)

Place the contents of the tub in a bowl, and sprinkle in the Chai, mix , then just put it back in the tub for storage.

Buffalo Chicken Spread

1 1/2 pound package of skinless,boneless chicken breast

1/2 bottle of Ranch Dressing 

16 oz block of Philly Cream Cheese 

Buffalo Wing Sauce 

1 Cup Cheddar Cheese 

Poach the chicken until done, then remove from water and shred the chicken while hot, put back in pan and add the ranch dressing and the cream cheese, then mix until melted and blended with the chicken. Then to this, add the cheddar cheese. Add buffalo wing sauce to taste. The amount you add is according to how hot you and your guests like it. Start with a few tablespoons and go from there. Serve with your favorite crackers. This is the yummiest , and great to serve if you have a crowd over to watch a Football game. This is a favorite in our office. Thanks Shannon!

Potato Chip Cookies

1C sugar 

1 C firmly packed light brown sugar 

2 sticks butter softened 

2 eggs, well beaten 

2 C flour 

1 t baking soda 2t vanilla 

1 C finely rushed potato chips 

1/2 C chopped pecans 

Confectioners sugar 

 Preheat oven to 350 

In a large mixing bowl beat sugars and butter until fluffy. Beat in the eggs. In another bowl sift flour with the baking soda; add to creamed butter mixture. Stir in vanilla, chips and nuts. Drop by rounded teaspoons on ungreased cookie sheets. Bake for 10 to 12 min. When cool sprinkle with confectioners sugar. OH SO YUMMY!!!!!!!!!

Chicken and Noodles

1 T olive oil
1lb skinless boneless chicken breasts, cut up in bite-size pieces
1 med. onion chopped (1/2 cup)
1 can cut carrots
1 box frozen broccoli cuts
1 Cup uncooked egg noodles
1 can chicken broth
1 can condensed cream of chicken soup
parsley

In 12 inch nonstick skillet, heat oil. Cook chicken and onion in oil 8 minutes, stirring often until chicken is seared, and onion is tender.
Stir in remaining ingredients except parsley. Heat to boiling, then reduce heat stirring occasionally until chicken is no longer pink in center and noodles are tender. Sprinkle with parsley. 

 

 

Reuben Cassreole

1 Can(16 oz) sauerkraut, undrained 

12 oz corned beef, canned or sliced, crumbled or torn into small pieces

2 Cups swiss cheese shredded 

1/2 cup Dukes mayo 

1/4 cup Thousand Island dressing

2 fresh tomatoes, sliced

2 tablespoons melted butter 

1/4 cup pumpernickle or rye bread crumbs 

Place sauerkraut in a 1 1/2 quart baking dish. Top with a layer of beef, then cheese. Combine both dressing and mayo , spread over cheese. Top with tomato slices set aside. Combine butter and bread crumbs in a small bowl; sprinkle over tomato slices. Bake at 350 for 30  - 35 minutes. Let stand 5 minutes before serving. 

This is a low carb dish. 

Oyster Stew

 2 green onions chopped

2 T. Butter

12 oz fresh raw oysters, undrained

1 quart of half n half, you could use whole milk instead if you dont have the half n half. 

1/4 t salt

1/4 t white pepper

1/8 t cayenne pepper

Saute the onion in butter until tender. Add remaining ingredients. Cook over low heat , stiring frequently, until edges of oysters begin to curl and mixture is hot, not boiling.

OPTIONAL:  you may add 2 teaspoons of sherry to the stew before serving. 

Serve with good crusty bread, or oyster crackers. 

Hummingbird Cake

One of my Grandmother's favorite things to do was to browse the newspapers for recipes. She used to cut them out and save them for some day when she wanted to whip up something different. When I found her big envelope of recipes (and there were a lot of them) I found this recipe. It's a classic. And for those friends of mine who say " I can't bake", this is for you because you just dump all of the ingredients into a bowl and stir. 


3 Cups self-rising flour
2 Cups granulated sugar
3/4 Cup vegetable oil
1/2 Cup finely chopped pecans
2 very large ripe bananas,mashed
1- 8 oz can crushed pineapple with the juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten


Icing

One 1-lb box of confectioner's sugar
One 8-oz package cream cheese at room temperature
6 tablespoons ( 3/4 stick) butter,softened
1 teaspoon vanilla extract
1 tablespoon milk, or more if needed

1/2 cup finely chopped pecans


Preheat the oven to 325 degrees


Grease and flour three 8 inch round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Stir well with a spoon until batter is smooth.

Pour batter into the prepared pans.  Bake for 26 to 28 minutes, until tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
To make the icing, mix the sugar,cream cheese, butter, vanilla and 1 tablespoon of milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk. 1 teaspoon at a time to achieve the consistency for spreading. Ice between the cooled layers, and on the sides and top of cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

Fried Cabbage

 

5 slices of bacon
3/4 of a medium ( about 2 lbs) head of
cabbage, cored and cut into chunks or shredded
salt and pepper to taste
2 T butter or more


In a large heavy skillet with a lid fry the bacon until crisp. Remove the bacon to paper towels, crumble and set aside. In the pan with bacon grease add the cabbage.
 Add the salt and pepper. Place lid on the pot and reduce the heat to low. Allow the cabbage to cook for 10 minutes until it is to your liking. ( I like mine tender).
Remove the pot from  the heat. Add butter , stir until melted, and add bacon. Allow to cook a few more minutes if needed. Enjoy!

KFC Style Green Beans

2 table spoons of dried chopped onion
1/2 red pepper finely chopped
1/4 teaspoon of red pepper (more to taste)

1 ham hock
Cook on stove low for about an hour or in the crock pot

4 hours. (1 hr high, 3 hrs low). I love these green beans, the ham hock lends a nice smoky ham flavor. 

Tuna Noodle Casserole

 One of the first dishes I learned to make during my Home Ec. class....way back in Woodlawn Jr. High School. Thanks to Mrs. Karpook, you were a great teacher!

1 Can Campbells Cream of Mushroom Soup
1/2  C milk
1 C peas
2 cans drained tuna
1/4 of a 12 oz pk pack of medium egg noodles (about 2 cups) cooked and drained.
1/4 C crushed potato chips (or 2T  plain dry bread crumbs)
1T butter, melted (omit this if you are using potato chips)

Heat oven to 400 . Stir the soup, milk peas and tuna and noodles and pour into a 1 1/2- qt casserole .  Sprinkle the potato chips on top.  ( if 

using bread crumbs,then stir the bread crumbs in the melted butter and sprinkle on top.)
Bake for 20 minutes or until bubbling and hot. 

SCRAPPLE

1 & 1/2 LB GROUND PORK

1 SMALL GRATED ONION 

1 TEASPOON CELERY SEED

3 BAY LEAVES

5 CUPS WATER, DIVIDED
1 TEASPOON SALT

1/2 TEASPOON PEPPER
1 TEASPOON SAGE
1 CUP CORNMEAL

BREAK UP THE GROUND PORK INTO SMALL PIECES IN A LARGE SAUCEPAN.
ADD 4 CUPS OF THE WATER AND STIR, SEPARATING THE PORK WELL. HEAT TO BOILING, REDUCE TO SIMMER AND COOK 30 MINUTES. REMOVE MEAT FROM STOCK, RESERVE 3 CUPS OF THE STOCK, AND ADD TO IT THE SALT , PEPPER,  SAGE ONION, CELERY SEED, AND BAY LEAVES
COMBINE THE CORNMEAL WITH 1 CUP COLD WATER (YOU CAN MAKE PART OF THIS LIQUID MILK WHICH WILL MAKE THE SCRAPPLE BROWN BETTER WHEN FRIED.) ADD THIS CORNMEAL/WATER MIXTURE GRADUALLY TO THE HOT STOCK; BRING TO A BOIL, REDUCE TO SIMMER, COVER AND COOK 15 MINUTES. STIR IN COOKED GROUND PORK.
***I found this recipe in an Amish Cookbook, and I am adding a step for the modern kitchen: In 2 batches put the mixture in a food processor and process until it looks like a smooth oatmeal , then continue to the next step. ***
  POUR INTO A LOAF PAN AND CHILL WELL FOR 24 HOURS. SLICE 1/4 TO 1/2 INCH THICK. Fry PIECES IN HOT OIL QUICKLY, TURNING ONLY ONCE. ALLOW ROOM IN THE PAN TO TURN. SERVE HOT EITHER PLAIN OR WITH SYRUP.
You will be surprised that is smells and tastes just like store bought Scrapple.

I was raised on Scrapple, but it was "Parks" scrapple. Dad used to fry it up for us and we loved it with eggs and hashbrowns. My father could make a mean breakfast! This recipe takes out all of the
everything but the kitchen sink aspect people always say "ewww" about when you mention Scrapple.

Hash Brown Casserole

1 2LB BAG OF FROZEN HASH BROWNS
1 8 OZ CONTAINER OF SOUR CREAM
1 CAN CREAM OF MUSHROOM SOUP
2 CUPS SHREDDED CHEDDAR CHEESE
1 TEASPOON SALT 
1 TEASPOON PEPPER
2 CUPS CRUSHED CORN FLAKES
1 STICK BUTTER

Allow potatoes to thaw completely. Mix next 5 ingredients and turn into a greased 8 1/2 X 11 inch baking dish. Sprinkle with crushed corn flakes and drizzle with melted butter. Bake 1 hour at 350 degrees. Serves 12

Broccoli and Cauliflower Salad

1 head of Cauliflower
2 bunches broccoli
1 1/2 C shredded sharp cheddar cheese
1/ 2 lb bacon cooked crisp and broken into pieces 

2 Cups mayonnaise
3/4 cup sugar
1 small onion diced
3 T white vinegar

Mix the mayo, sugar onion and vinegar well. Cut up the Cauliflower and Broccoli in bite size pieces. Place in a big mixing  bowl, add cheese and bacon. Pour the mayo dressing you made over the veggies and mix well.
Place in a nice serving bowl and put in the fridge. Best if you can let it rest in fridge for 2 hours. This lets the flavors mingle a little. You may want to mix before serving.
   

Coddies

 

Now that you've seen this picture. It I am sure if you are from Baltimore and you were born in the 50's-60's, you remember these wonderful " Cohen's Coddies. My father used to take my sister and I to this Pharmacy "fountain" counter every Saturday, and we got our "Coddies". They were kept on the counter under glass. And served just as you see them in the picture at room temp.  Oh my what memories!
This recipe is as close as I can find. I am told by my son that there are places in Baltimore that sell "coddies". Lexington Market, and Sip & Bite in Fells Point. 

Here goes...
1/4 lb salt cod 
1 1/4 lb potatoes
2 T milk
1/4 C crushed crackers
2 eggs
1/2 t pepper
Vegetable oil for frying
Saltines and mustard

 Soak the fish for 24 hours in a bowl of water. Change the water every 6-8 hours.Cover the fish with water in a pan and simmer for 10-15  minutes. Drain and break with fork. cool. Peel and dice and boil potatoes until cooked. Drain, mash with 2 T milk and cool. In a large bowl combine salt cod , potatoes, crackers, eggs and black pepper and make into thin palm sized balls.
Flatten slightly and cook in a pan filled with 1 inch of oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on  a saltine cracker with mustard,and top with a cracker. Serve warm or at room temp. 

Mother's Dairy Kugel

When we were kids, my mother used to make what she called " Noodle Kugel". Although it is traditionally served in the Jewish home as a side dish, mom used to serve it as a main dish. I am sure her recipe is altered from the traditional style, but none the less it was a favorite dish of mine and my sister's. 

12 oz pkg of extra wide dried egg noodles
3 T butter, melted, plus 1 T for topping
8 oz sour cream
small container of cottage cheese
3 eggs beaten
salt and pepper to taste

Cook and drain the egg noodles. Put them in a bowl and drizzle the butter over the noodles.
In another bowl mix together the sour cream, cottage cheese and eggs.( and a little salt and pepper)
In a greased round casserole dish, place a layer of noodles, then a layer of the cheese mixture( you can not spread it, so it's more dropping dollops ), continue , ending with a layer of noodles. Drizzle the last tablespoon of butter over the top of the noodles and place in a 350 degree oven for 35 minutes with the lid on( use foil if no lid is available), then 10 minutes with the lid off, which allows the top to crisp up and turn a golden brown.

Hot Milk Cake

 4 eggs

2 C. sugar

1C. Whole  milk

1 stick of butter

2 C. flour

1 heaping teaspoon baking powder

2 teaspoons vanilla 

Heat milk with butter/ margarine until butter is melted.

Mix all dry ingredients in a large bowl, slowly a little at a time add wet ingredients to the dry including vanilla. 

Pour in a greased floured bundt pan. Bake at 250 for 10 minutes, then raise temp to 350 and cook for  40 to 45 minutes or until tester comes out clean.

Glaze: ( optional)  3/4 cup sugar, 1/4 cup Orange juice

Mix well and drizzle over cake slowly giving it time to soak into cake.

It will leave  sugar crunch on top. This cake is Delish!

Baked Fudge Dessert

 

2 Cups sugar

1/2 Cup flour

1/2 Cup cocoa

4 eggs neatened

1/2 lb butter

2 top vanilla

1 Cup chopped pecans

* Blend sugar, flour, cocoa. Add to beaten eggs, blend. Add butter, vanilla and nuts.

Pour in 9x9 inch pan. Place in larger pan with water to make a water bath.

Bake at 300 for 45 minutes. Edges will be like a brownie while center will be softer like fudge . Serve warm with whipped cream.

This is such a rich decadent dessert, one needs only a small portion. 

Hot Clam Spread

 2 small cans of minced clams

1 stick of margarine or butter

Oregano, salt and pepper to taste

1-2 cloves of garlic minced

3/4-1 Cup Italian bread crumbs

8 oz shredded cheese

Triscuit crackers 

Simmer clams with liquid about 15 minutes, then add margarine , once melted add salt, pepper and garlic, and a pinch of oregano.

Add bread crumbs, mix,  it should look like oatmeal. Remove from heat, spread mixture in a 8 inch baking dish top with cheese. Bake at 350 for 15 minutes or until cheese bubbles.

Serve with Triscuit crackers. ( spread on the cracker)

Mushroom Pinwheels

 1 8 oz pkg of cream cheese softened

2  cans of Pillsbury crescent rolls

4 small cans of mushrooms drained

1 small onion

Pinch of garlic powder

Parchment paper for cookie sheet

1 T Butter

Salute mushrooms and onion in butter until onion is translucent.

In a bowl place cream cheese, then pour mushrooms and onions over top. Mix well.

Open rolls and form into 2 rectangles , you can use a rolling pin to lightly roll so the perforations are blended and you have 2 solid rectangles. Decide mixture in half. Place half on each rectangle along the long side and spread it evenly. Gently roll up like a jelly roll. 

Wrap in clear wrap and place in freezer for an hour , no longer than 2 hours. 

Pre-heat oven to 375. 

Slice the roll in 1/4 inch slices and place on parchment covered cookie sheet. Bake 15 minutes.

These will be a hit, very nice hors d'oeuvres. 

Banana Pudding

 

3/4 C granulated sugar, divided

1/3 C flour

dash salt

3 large eggs separated

2 cups whole milk

1/2 t vanilla

45 Nilla Wafers, divided

5 bananas, sliced

Mix 1/2 cup sugar, flour and salt in top of a double boiler. Blend in 3 egg yolks and milk. Cook, uncovered over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.
Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of a 1-1/2 qt baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard . Repeat layers 2 times.
Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish
Bake  at 350 degrees for  15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved wafers just before serving ( optional)

This recipe as you know has been around forever!  It was one that my father used to make for us, and it was one of his most favorite treats. After I got married, and the family would come for Thanksgiving, or Christmas I would make this just for him. Miss you Daddy! This one is for you! 

Hot Artichoke Dip

1/2 Cup Dukes Mayonnaise

1/2 Cup sour cream

1  14 oz can artichoke hearts, drained and chopped

1/3 Cup grated Parmesan cheese

1/8 teaspoon hot pepper sauce

stir all ingredients until well mixed. Spoon into small oven proof dish. Bake at 350 for 30 minutes or until bubbly.

Makes 2 Cups

Marinated artichokes , well drained , can be substituted.

 

Rum Cake Bacardi

 Cake:

1 C chopped pecans or walnuts
1 box yellow cake mix
1    Small pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum 80 proof
(if using yellow cake mix with pudding already in mix, omit the pudding and use 3 eggs instead of 4 , and  1/3 cup oil in stead of 1/2.)
Glaze:
1/4 lb butter
1/4 cup water
1 cup granulate sugar
1/2 cup dark rum

Preheat oven to 325, Grease and flour 10 inch tube pan or a 12 cup bundt pan. Sprinkle nuts in pan.  Mix all ingredients for cake and pour batter over nuts. Bake 1 hour.
Coll, invert on serving plate. Prick top with tooth pick all over top and sides. ***see glaze recipe below***Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze , Repeat until glaze is used up.

Glaze: Melt butter in sauce pan stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

This is a favorite Christmas time cake. I make several so I can give as gifts, or take to someone's house. But honestly, its my favorite cake!

Harry's Pot Roast

 1 3 to 5 lb chuck roast

1 pack of Lipton Onion Soup mix

1 lb of carrots, cut in rough chop

4 cans of whole potatoes( drained)

1-2 cups of water

In a roasting pan with a lid:

Place water and the roast, then the carrots and potatoes into roasting pan. Sprinkle the onion soup mix over everything.

Bake  at 350 for 4 hours, check it at the 2 hour mark to see of more water is needed,  enough so that there is water in the pan, dont let it dry.  Remember, its roasting, not boiling so just add a little at a time to cover bottom.Because each pan differs, check it again at the 3 hour mark. This is important so it doesn't burn and stick to the pan. 

Serve with hot biscuits, or crusty garlic bread.

Hutzler's Celery Seed Dressing

 1 C sugar

2 t dry mustard
2 t salt
1 T celery seed
1 grated onion
2 C oil (they used vegetable oil)
3/4 c vinegar

Mix dry ingredients in a blender. Add onion, oil and vinegar and blend on low speed for 2 minutes, until all ingredients are homogenized.

Hutzlers was a very popular department store. Their dining room was the place to go while shopping. This recipe was one of the popular ones that the were know for. It was handed down to me after the store and dining room closed.

Thank you Dorothy❤️

Fried Oysters

 

1 container of fresh shucked oysters ( or select oysters from seafood department)
flour for dredging
3 eggs beaten
salt and pepper
oil for frying
large iron skillet

There are no "exact" ingredients. This is one of those recipes you use the eye on how much to use. You know how your Grandmother said " a little of this, a little of that".
In a bowl, pour out the oysters, check for shells pieces with your fingers.
Have a dredging station...a bowl for flour, a bowl for egg, and a bowl with the oysters in it.

Take a nice large oyster, or two if small, dip in beaten eggs, then flour,gently rolling from hand to hand to drop off excess flour, and and repeat. Place on a plate.
Repeat until all oysters are used and you have a plate full.

Cover the plate with wrap, place the plate in the fridge for 2 hours. 
Now it's time to fry, get your Iron Skillet ready with enough oil heated for frying. If you have a deep fryer...good for you, use it!
Once your oil is hot (not smoking hot) you are ready to fry. Place oysters in the frying pan leaving room in between so you can turn them over easily.  It's best to do in batches so the oil doesn't cool down. They only take a few minutes on each side, just until they are a nice golden brown. Then lay them out on paper towels to drain the grease. Salt and pepper while hot.

We like cocktail sauce for dipping. Or one of my favorite way to eat them is on a sub roll with fixings of choice.

Shrimp Dip

 1 can of shrimp partially drained ( if you cant find the cans, you can use cooked shrimp, just dice it well)

1 8 oz pack of softened cream cheese

1 can of Campbells cream of shrimp soup

1/2 teaspoon old bay

Mix all ingredients with a hand mixer until smooth.

Place in a container and refrigerate at least 3 hours.

Clam Dip

1 T mayonnaise 

8 oz cream cheese

1/2 t prepared mustard

1/2 t  Worcestershire sauce

1 can clams ( semi drained)

Mix all ingredients well, chill for at least 3 hours. 

Chicken Cordon Bleu

 3 skinless boneless chicken breasts split ( to make 6 pieces)

6 slices baked or boiled ham

6 slices Swiss cheese

1 cup Italian  bread crumbs

3 T butter

Melt butter in bottom of large glass baking dish. Lay chicken flat on cutting board , on each piece place one slice of ham, and one slice of the cheese. Roll the chicken like a jelly roll. Then roll it in the bread crumbs coating well. 

Place seam side down in  the baking dish with butter and bake 45 - 50 minutes at 350. Serve with chicken gravy.

Thanks Sandee Winakur for giving me this recipe many years ago.

Barbecue

 1  1/2 lbs beef cubes

1   1/2 pork cubes

1 large onion chopped

6 oz tomato paste

1/2 cup brown sugar

1/4 cup vinegar

1/4 cup chili powder

2 teaspoons salt

2 teaspoons worcestershire  sauce

1 teaspoon dry mustard

Put all ingredients in crockpot on high for 6 hours. You can break / shred up the meat during cooking time.. This can also be cooked on top of the stove for 2 hours on low, but add 1 cup of water.

 Thanks to Carol Redmond for this recipe. 

Brisket

 

1 package of Lipton Onion Soup Mix

1 cup ketsup

1/3  cup Worcestershire sauce

4 cups of water

2 lbs whole canned potatoes drained

1 3-5 pound Brisket

Early in the day, place Brisket in a foil lined roasting pan. Add potatoes.

Mix remaining ingredients and pour over Brisket. Cover with foil.

Bake at 350 for a minimum of 4 hours.

Remove from oven and allow to rest . Slice against the grain. 

Arrange on platter with potatoes. 

Thanks Marjie Caplan for this recipe. 👩‍🍳💕

Hot Crab Dip

 It's Summer in Maryland! And there are Crab recipes for everything from Breakfast to Midnight Snacks!  

1lb crab meat
Two 8oz packages cream cheese
1 C sour cream
4 heaping teaspoons of mayonnaise
Juice of 1 lemon
2-3 t of Worcestershire sauce
1 t dry mustard
1/2 Cup grated Cheddar Cheese plus 2 T for topping
Paprika for garnish


Crackers, toasted french bread, pita chips, or plain chips for dipping.

Combine all ingredients and then place in a casserole dish,  Sprinkle with Paprika and the remaining 2 T of cheese . Bake at 325 for 30 minutes or until hot in the center. 


Perfect for a party, shower, or any get together!

Steamed Shrimp🦐

 One of my Sister's favorite foods is Steamed Shrimp. When we were kids shrimp was cheap and plentiful. Mom served us some sort of fish or seafood every Friday night, and Shrimp night was our favorite! Just a plate of Shrimp , some cocktail sauce and we were in our glory!  This is one of our Baltimore traditions, next to the blue crab there's not a seafood treat we like more.  

1 bottle (12 oz) beer, allow to go flat
1 Cup white wine vinegar
1 onion sliced
2 stalks celery, chopped
1/4 cup Old Bay seasoning
4 teaspoons pickling spice
1 T black peppercorns

5 pounds jumbo to extra jumbo shrimp in their shell
Lemon wedges and Tangy Cocktail Sauce for dipping .


In a large pot combine the beer, vinegar, onion, celery, Old Bay, pickling spice, and peppercorns. Bring to a boil, place shrimp in a steamer basket then place in pot, cover. Cook over high heat, checking occasionally, until the shrimp turns pink, 5-7 min. Drain shrimp. Serve hot or cold with lemon wedges and plenty of cocktail sauce.

Tangy Cocktail Sauce


2 Cups ketchup
1/2 Cup prepared horseradish
2 Tablespoons Worcestershire sauce
1 Teaspoon Tabasco Sauce
Juice of 1 lemon.
In a bowl combine all the ingredients, mixing well.