Windows Gourmet 1.2 Cookbook FileWindows Gourmet DefaultDefault Windows Gourmet Cookbook61Asparagus Au GratinDovcom Kitchen1440154tbspbutter or margarine 1smallonion, finely chopped 4tbspflour 3cupmilk, heated 1/4tspnutmeg 1/3cupgrated Gruyere or Parmesan cheese 1pinchcayenne pepper 1pinchwhite pepper 1pinchsalt 2bunchfresh asparagus 1/2lemon 1/2cupGruyere cheese, grated 1pinchsalt 1pinchpepper 1pinchpaprika To make cheese sauce; heat butter in a heavy-bottomed sauce pan over medium heat. Add onion and cook 2 minutes. Add flour and mix well. Cook 2 minutes over low heat. Pour in half of milk and mix well. Add remaining milk and mix again. Add all seasonings and cook sauce for 12 minutes over low heat, whisking occasionally. Mix in cheese and season to taste. Cook 3 minutes over low heat.
When purchasing asparagus, select bunches of the thinner younger looking asparagus. Trim off tough ends of asparagus if needed. Wash them, then place in a saucepan with salted, boiling water. Squeeze a little lemon juice into salted boiling water, drop in half lemon and cook 12 to 18 minutes. Do not overcook! Test if asparagus are cooked by pricking stalk with sharp knife. Stalk should be tender not soft. Drain asparagus well and cut stalks in two. Place in a buttered baking dish and cover with cheese sauce. Top with grated cheese. Season with pepper and paprika. Brown in a 400 degree oven for 12 to 15 minutes. Serve. Aztec PuddingDovcom Kitchen440141smallonion, chopped 1clovegarlic, chopped 2cantomato sauce 1canwater 1beef bouillon cube 1pinchsalt 1pinchmarjoram 1pinchcumin 1pinchoregano 2bay leaves 24tortillas 3cupgrated Cheddar cheese 1quartsour cream salsa Fry onion and garlic in oil. Add tomato sauce, water, and bouillon cube. Simmer. Fry tortillas, dip in sauce, put in layers in casserole: tortillas, salsa, cheese and sour cream. Repeat layers. Bake 30 minutes at 350 degrees.
Barbeque SauceDovcom Kitchen1180114tbspbutter or margarine, softened 1small onion, finely minced 1/4cupvinegar 1/4cupbrown sugar, firmly packed 1/2cuplemon juice 6tbspWorcestershire sauce 2cupketchup 2cupwater 1tbspcornstarch 1tbspmustard powder 1/4tspcelery flakes Mix all ingredients in a large heavy bottom pot. Bring to low boil. Turn down heat and simmer for 10 minutes stirring occasionally. Cool. Pour into a container and store in refrigerator until ready to use. Beef Mexican Stir FryDovcom Kitchen64081lbbeef flank steak, cut into 1/8' strips 2tbspvegetable oil 1tspground cumin 1tspdried oregano, ground 1red bell pepper, cut into thin strips 1medium onion, cut into thin wedges 2jalapeno peppers, thinly sliced 3cuplettuce, thinly sliced Combine oil, cumin, oregano and garlic. Heat half of this seasoned oil in a large skillet over medium heat. Add bell pepper, onion and jalapeno pepper (seeds from pepper can be removed for a milder flavor). Stir fry for 2 to 3 minutes or until tender but still crisp. Remove and reserve. In same skillet stir-fry half of the beef strips 1 to 2 minutes in remaining seasoned oil. Repeat with other half of beef. Return vegetables and beef to skillet and heat through. Serve over lettuce. Beef StroganoffDovcom Kitchen640103tbspflour 1 1/2tspsalt 1/4tsppepper 1lbbeef steak 1clovegarlic, cut 1/4cupmargarine 1/4cupwater 1cupcream of mushroom soup 1cupsour cream 1pkgdried onion soup Combine flour, salt and pepper. Rub meat with garlic. Pound flour mixture into both sides of meat. Cut into 1 1/2 x 1-inch strips. In hot butter, in large skillet, brown meat strips, turning often. Add onion soup and water. Stir well. Add cream of mushroom soup, cook uncovered, over very low heat for 20 minutes. Just before serving, add sour cream and stir. Serve over large noodles. Buttermilk Fruit ShakeDovcom Kitchen11041cupbuttermilk 1/2cupfrozen fruit 1tspvanilla or fruit flavoring sugar or sweetener to taste Place all ingredients into blender. Cut fruit into chunks, mix thoroughly. Pour and serve. Works well with strawberry, peaches, pineapple, blueberry, etc. Buttermilk SconesDovcom Kitchen28091quartbuttermilk, warmed 2tbspactive dry yeast 1/4cupwarm water 2tbspsugar 8cupflour 1tbspoil 1 1/2tspsalt 1tbspbaking powder 1/2tspbaking soda Dissolve yeast in water. In a large bowl combine buttermilk, sugar, eggs, oil, and softened yeast, then add salt, baking powder and baking soda. Add 4 cups flour and beat until smooth. Add enough of remaining flour to make a soft dough. Cover, allow to rise until double. Punch down, cover, refrigerate 30 minutes. Roll out to a 1/2 inch thickness, cut into rectangles and fry in 375 degree oil until golden brown. Drain on paper towels. Cheese BallDovcom Kitchen04082pkgcream cheese 2cupgrated Cheddar cheese 1tbspWorcestershire sauce 1tbspchopped green pepper 1tbspchopped pimento 1dashcayenne pepper 1tbspchopped onion salt to taste Mix well and roll in chopped pecans. Chill for 4 to 5 hours. Chewy Chocolate Chip CookiesDovcom Kitchen312091 1/2cupsugar 2cupbrown sugar 3eggs 2tbspvanilla 6cupflour 1 1/2 tspsalt 1 1/2tspsoda 1lbbutter or margarine 2cupchocolate chips Cream sugar, brown sugar, butter or margarine until smooth. Add eggs, one at a time, mixing after each one. Add vanilla and mix. Sift together dry ingredients. Mix creamed and dry ingredients together until well incorporated. Add chocolate chips. Drop by spoonfuls onto a baking sheet. Bake at 350 degrees for 10 to 15 minutes. Makes about 3 dozen medium sized cookies. Chicago-Italian Beef SandwichesDovcom Kitchen1080114lbboneless beef bottom round rump roast 5cupwater 2tspItalian seasoning 2cubesbeef bouillon 2clovegarlic, minced 1tspsalt 1/4tspblack pepper, freshly ground 1/8tspcrushed red pepper pods 3medium green bell peppers, sliced 1large onion, sliced 16crusty rolls, split Place beef bottom round rump roast, fat side up, on a rack in a open roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water. Do not cover. Roast in a 325 degree oven until meat thermometer registers 135 degrees. Allow about 20 to 25 minutes per pound. Remove roast to a large platter. Pour drippings into a 1 cup measure. Skim off the fat and discard. Reserve drippings. Cover and refrigerate until chilled, about 60 minutes. To prepare seasoned cooking liquid, combine drippings, and all other ingredients except green bell pepper and onion, in Dutch oven or large sauce pan. Bring to boil, add green peppers and onion and simmer, covered for 20 minutes. Meanwhile carve roast across grain into thin slices or slice with a meat slicer. Remove seasoned liquid from heat. Add sliced beef. Cover and let stand 6 to 8 minutes, stirring once. Serve on rolls. Chicken A La KingDovcom Kitchen54091/4cupbutter or margarine 1/3cupflour 1/2tspsalt 1cupchicken broth 1cupmilk 2cupchicken, cooked and diced 3ozsliced canned mushrooms, drained 1/4cupcanned pimento, chopped 8slicesbread, toasted In sauce pan melt butter or margarine. Blend in flour and salt. Add chicken broth and milk all at once. Cook, stirring constantly, until sauce is thick and bubbly. Add chicken, mushrooms and pimentos. Heat through. Serve over toast points.
To make toast points, cut off edges of toasted bread and slice once diagonally making 16 triangles. Chicken CacciatoreDovcom Kitchen560122large onions, thinly sliced 23 lb broiler fryer chicken, cut up 24oztomato paste 8ozcanned sliced mushrooms, drained 2tspsalt 1/2tsppepper 2clovegarlic, minced 2tspdried oregano, crushed 1tspdried basil, crushed 1/2tspcelery seed 1bay leaf 1/2cupwater Place sliced onion in the bottom of a slow cooker or crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs and water. Pour over chicken. Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours. Serve chicken over hot buttered vermicelli. Classic Cheese CakeDovcom Kitchen36012HCrust 1 1/2cupgraham cracker crumbs, finely crushed 1/4cupsugar 1/3cupbutter, melted HFilling 2eggs 1/2cupsugar 16ozcream cheese, softened 1tbsplemon juice 1cupsour cream 3tbspsugar 1canfruit pie filling in heavy syrup Place crumbs in mixing bowl and add sugar, then drizzle butter slowly in while stirring crumbs. Mix until butter is well distributed. Butter a 8 inch spring form pan or a 9 inch pie pan. Sprinkle a thin layer of crumbs on bottom of pan and press down with a flat bottomed metal measuring cup. Pat crumbs to sides of pan, press into place with the measuring cup, making sure they are of even height all of the way around. The remaining crumbs can be sprinkled on the bottom of crust. Bake at 350 degrees for 5 minutes. To make filling, beat eggs until light. Add sugar and beat 5 minutes. Add the cream cheese and lemon juice and mix well. Turn into crumb crust. Bake at 375 for 20 minutes. Cool. To make topping, blend sour cream and sugar. Top with your favorite fruit pie filling in heavy syrup, blueberry, strawberry, cherry or peach. Chill overnight before serving. Cold Zucchini SoupDovcom Kitchen1340112tspolive oil or salad oil 1medium onion, chopped 3medium zucchini, diced 2medium potatoes, peeled and diced 1medium carrot, shredded 1tspsalt 1/2tspground black pepper 1cupchicken broth 1cupwater 1 1/2cuplow fat milk 1tbsplemon juice In hot olive or salad oil, cook onion until translucent. Add zucchini and cook, stirring until zucchini and onion begin to brown. Stir in potatoes shredded carrot, salt, pepper, chicken broth, water. Over high heat, bring mixture to a boil. Reduce heat to low and cover. Simmer 5 minutes or until potatoes are tender. Drain vegetables reserving liquid. Put vegetables into blender and puree until smooth. Return vegetable puree to reserved liquid. Stir in milk and lemon juice. Pour in bowl, chill. To serve garnish with shredded carrot and zucchini. Corned Beef and Onion on RollsDovcom Kitchen104061cupcorn beef, cooked and chopped 1/2cupmayonnaise or salad dressing 1/3cupcelery, minced 1tbsponion, minced 2tspprepared mustard 4hard rolls, split Stir all ingredients together except rolls. Spread mixture on rolls. Serve. Cucumber PunchDovcom Kitchen18054cupwater 2small cucumber 3/4cupsugar 1/4cuplime juice 1quartlemon lime soda Put water and sugar in blender. Chop the ends off cucumbers. Chop each cucumber into 4 pieces and put in blender. Puree until smooth. Drain through colander into pitcher. Add lemon lime soda. Chill and serve. Cucumber RelishDovcom Kitchen86081large cucumber 1small onion 3tbspvinegar 1tbspsugar 1tbspcooking oil 1/4tspdried dill weed or mint, crushed 1/4tspsalt 8dashhot pepper sauce Chop off ends of cucumber. Slice in half lengthwise; scoop out and discard seeds. Using a food processor, process cucumber and onion (or finely chop by hand). Drain in sieve. Combine in bowl with vinegar, sugar, oil, dill weed or mint, salt and hot pepper sauce. Chill 8 hours before serving. Cover and store in refrigerator up to one week before serving. Serve with frankfurters or hamburgers. Curry Turkey MeatballsDovcom Kitchen54016HMeatballs 1lbground turkey 1/4cuponion, diced 1/2tspfresh ginger, grated or ground 1clovegarlic, minced 1tbspcurry powder 1/2tspsalt 1/4tspground black pepper 1egg HSauce 1tspvegetable oil 1tbspcurry powder 1 1/2cupchicken broth 1/2cuppeas, fresh or frozen 1tbspcornstarch 1tbspcold water Combine first 8 ingredients and mix thoroughly. Chill mixture for 20 minutes for easier shaping. Scoop rounded tablespoons full of meat mixture. Shape into balls. Place in a single layer on a grease baking dish. Bake, uncovered, 20 minutes or until done in centers and lightly browned on outside.
To make the sauce; heat oil over medium heat in a large sauce pan. Add curry powder. Stir curry powder keeping in a thin even layer until it releases a distinct aroma, about 2 minutes. Add chicken broth and bring to a boil. Add peas and simmer until just tender, 2 to 3 minutes. Combine cornstarch and water mixing well. Add to curry sauce. Cook and stir until thickened and translucent. Add turkey balls to sauce and reheat. Serve over hot cooked rice or noodles. Deviled EggsDovcom Kitchen44076eggs 1/4cupmayonnaise or salad dressing 1tspprepared mustard 1tspvinegar 12dashpaprika 1dashsalt 1dashwhite pepper Place eggs in a sauce pan. Add enough cold water to cover eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook 15 minutes. Drain and cool in cold water. Peel off egg shells. Half eggs lengthwise and remove yolks. Place in bowl and mash well with fork. Add mayonnaise, mustard, vinegar, and salt and pepper if desired. Mix well. Use two spoons (one to scoop and one to scrape) to fill egg white cavity with egg yolk mixture. Sprinkle with paprika. Serve. Easy Pastry CrustDovcom Kitchen38053/4cupshortening, Crisco brand 1tbspmilk 1/4cupboiling water 1tspsalt 2cupflour Whip together Crisco brand shortening, (this brand seems to work best for this type of pastry preparation), then add the boiling water and whip until mixture looks like whipped cream. Add flour and salt, stir only until just mixed. Over-mixing will result in a hard crust. Divide in half and roll out. Makes enough dough for two 8 inch single crust pies. End-Of-Garden RelishDovcom Kitchen8200121cupchopped cucumbers 1cupchopped green peppers 1cupchopped cabbage 1cupchopped onion 1cupgreen tomatoes, chopped 1cupchopped carrots 1cupchopped celery 2cupvinegar 2cupsugar 2tspturmeric 2tspmustard seed 1tspcelery seed Soak cucumbers and tomatoes in salt water while grinding the rest. Drain. Mix everything and boil for 20 minutes. Fill clean, sterile bottles and seal. Fried RiceDovcom Kitchen74074cupcooked rice (long or medium grain) 1cupfinely shredded or diced ham 3tbspcorn oil 2green onions, thinly sliced 2tbspsoy sauce 1/3tspsalt 1/6tspMSG, if desired Heat oil. Add white portion of green onions. When the onions turn golden brown add meat, stirring constantly until meat is done. Reduce the heat to low. Add rice. Dribble soy sauce over rice. Sprinkle salt, MSG and the green part of onions. Stir until rice is hot and well blended.
You can substitute pork, chicken or shrimp for ham if desired. Fruit French DressingDovcom Kitchen94061cupoil 1/2cupmaraschino cherry syrup 1/4cuplight corn syrup 1tsppaprika 1cupvinegar 1tspsalt Measure all ingredients into a 20 ounce servalier, seal and shake well. Can be stored at room temperature for 2 weeks. Share before serving. Ham Roll UpsDovcom Kitchen08048ozham, thinly sliced 3ozcream cheese, softened 1cupsour cream 1/3cupgreen onions or olives, finely chopped Mix together cream cheese, sour cream and green onions or olives and spread on ham. Roll up and refrigerate overnight. Slice. If desired, secure the rolls with tooth picks. Serve. Hearty Beef StewDovcom Kitchen660182lbbeef chuck, cut into 1/2 inch cubes 2tbspcooking oil 3tbspWorcestershire sauce 3clovegarlic, chopped 1onion, sliced 2bay leaves 1tbspsalt 1tbspsugar 6beef bouillon cubes 1/2tsppepper 1/2tsppaprika 2cupwater 8carrots, pared 10potatoes, pared 5stalkscelery, chopped 3onions, chopped 2tbspflour 1cupcold water In a large, heavy pot thoroughly brown meat in cooking oil, turning often. Add 2 cups hot water and next 10 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves. Cut potatoes into 1 1/2 inch cubes, slice carrots crosswise 1/4 inch thick. Add all of the vegetables and enough water to cover. Cover and cook 30 to 45 minutes, or until vegetables are tender. Mix water and flour until smooth. Stir stew while adding flour mixture slowly. Cook and stir stew as it thickens. Season to taste, serve. Herb Bread StuffingDovcom Kitchen7801012cupbread cubes, slightly dried 1/3cupparsley, snipped 1/3cuponion, finely chopped 1/8cupcelery, finely chopped 1 1/2tspsalt 1tspdried thyme, crushed 1tspdried rosemary, crushed 1tspground sage 6tbspbutter or margarine 1cupchicken broth (not condensed) You can buy bread cubes or you can make you own. To make your own; let a loaf of bread sit out uncovered over night, then slice into cubes with a very sharp knife.
Combine all ingredients except bread cubes in a large sauce pan. Cook over medium heat until simmers and butter melts. Add bread crumbs all at once and toss with a fork to mix. Turn heat to low, cover and continue to cook for 10 more minutes and serve. If using to stuff a turkey there is no need continue to cook after the bread crumbs have been added. Makes enough stuffing for one 12 pound turkey. Honeyed CarrotsDovcom Kitchen144061lbfresh carrots 4cupwater 1tbspvegetable oil 3tbsphoney 3/4tsplemon juice 1/2tspsalt Peel carrots and slice crosswise. Heat water in a small pot, add carrots and cook about 15 minutes or until tender. Drain. In a skillet, combine remainder of ingredients and cook over medium heat until mixture bubbles. Add carrots and cook over low heat until carrots are well coated. Serve. Hot & Spicy ChiliDovcom Kitchen134092lbground beef 2largeonions, chopped 3clovegarlic 4cantomato sauce, 8 oz 4tbspchili powder 1/2cuppicante sauce 1/2tspcrushed red peppers 1/2tsppepper 2canpinto beans Combine ground beef, onions, and garlic in a large saucepan and cook until meat is browned. Stir in remaining ingredients. Bring to boil, then lower temperature and simmer for 15-20 minutes, serve. No Bake CookiesDovcom Kitchen38061/2 cupmargarine 1/2 cupcocoa 1/2cupmilk 2cupsugar 3cupoatmeal 1/2cuppeanut butter, chunky or smooth In a saucepan bring to boil margarine, cocoa, milk and sugar. Boil only 60 seconds. Pour syrup over oatmeal and peanut butter. Mix until well incorporated. Drop by spoonfuls onto wax paper or pour into a 9x13 pan. Allow to cool and set. Orange "Smoothie"Dovcom Kitchen14061canfrozen orange juice, 6 oz 1/2cupsugar 1/2cupmilk 1 1/2cupwater 1tspvanilla 1trayice cubes Mix everything together except ice. Start blender on chop and then add ice cubes. Keep chopping until all is mixed. Orange Vegetable SaladDovcom Kitchen940101pkgorange Jell-O 1cupboiling water 1cupcrushed pineapple, drained 1cupgrated carrots 1/2cupcelery, finely chopped 1/2cupnuts (optional) 1/2cupsugar 2tbsplemon juice 1cupwhipping cream 1canMandarin oranges, small Dissolve Jell-O in boiling water, then add lemon juice. Add the pineapple and set until just firm, but not hard. Stir in carrots, oranges, celery and nuts. Whip cream and fold into mixture. Refrigerate until ready to serve. Oriental Style Mustard SauceDovcom Kitchen118041/3cupdry mustard 2 1/2tspcooking oil 1/4tspsalt 1/3cupboiling water In a bowl combine mustard, oil and salt. Add boiling water. Serve with egg rolls or wontons. Perch with RosemaryDovcom Kitchen54092tbspbutter or margarine 2lbperch fillets 1/2cupmilk 3/4cupfine ground cornmeal 3tbspfresh rosemary, chopped 1/4cupParmesan cheese 1tspsalt 1tspblack pepper, freshly ground 2clovegarlic, finely minced Mix all dry ingredients. In a saute pan melt butter or margarine and saute 1/2 of the minced garlic 1 minute. Dip perch in milk, then dredge in seasoned corn meal. Place in saute pan and cook until browned on both sides about 3 minutes per side. Cook fillets in 2 batches. Use remaining garlic to start second batch. Serve with fresh lemons, green salad and crusty bread. Pickled BeetsDovcom Kitchen1460416ozsliced beets 1cupsugar 3/4cupvinegar 2cinnamon sticks Drain beets, reserving liquid in a small sauce pan. Add sugar, vinegar and cinnamon sticks to reserved liquid. Heat to boiling, stirring constantly. Pour over beets; cool. Cover; refrigerate at least 8 hours. To serve, remove beets with slotted spoon. Picnic Potato SaladDovcom Kitchen980102 1/2lbred potatoes 1tbspolive oil 1/2tspsalt 1/4tsppepper 1cupfrozen peas, boiled 5 minutes 1cupfrozen diced carrots, boiled 5 minutes 1 1/2cupplain lowfat yogurt 1tspbalsamic vinegar 1red bell pepper, roasted and peeled 2tbspfresh basil, chopped Boil potatoes in salted water until tender, about 10 to 15 minutes, depending on size. Drain. Cut still hot potatoes into cubes. Dice bell pepper. Toss potatoes gently with oil, salt, pepper, peas, carrots. Add yogurt and remaining ingredients and let cool. Serve at room temperature or cover and refrigerate. Pineapple Upside Down CakeDovcom Kitchen340101cancrushed pineapple, 12 oz 3tbspbutter or margarine 1/2cupbrown sugar 1/3cupshortening 1/2cupsugar 1egg 1tspvanilla 1cupall-purpose flower 1 1/4tspbaking powder 1/4tspsalt Drain pineapple, reserving juice. Melt butter. Mix with brown sugar and 1 tbsp pineapple juice in 8x8x2-inch pan. Spread pineapple on bottom of pan. In medium bowl cream together shortening and sugar until smooth. Add remaining ingredients and 2/3 cup pineapple juice and mix at high speed until most of the lumps are gone. Pour into pan and bake at 350 degrees for 40 to 45 minutes. Cool for 5 minutes. Turn out onto large plate. Serve. Poor Man SoupDovcom Kitchen1340101pkgLipton onion soup mix 1lbhamburger 1/4cupbarley 1/4cupalphabet soup 1/2headcabbage 1cantomato juice, large 5mediumcarrots, sliced 5potatoes 1turnip, if desired salt and pepper to taste Boil water in large pot. Add soup mix, barley, alphabet soup and carrots. Cook until carrots are almost done. Fry hamburger. Add to soup then potatoes and other vegetables. Cook until almost done. Cut cabbage into little pieces. Add to soup, then pour tomato juice over it all. Pumpkin Chocolate Chip CookiesDovcom Kitchen380122 1/2cupflour 1tspbaking powder 1tspbaking soda 1/2tspsalt 1tspground cinnamon 1/2tspground nutmeg 1/2cupbutter or margarine, softened 1 1/2cupsugar 1cupcanned solid pack pumpkin 1egg 1tspvanilla 1cupchocolate chips In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl cream butter or margarine and sugar. Add pumpkin, egg and vanilla. Beat until light and creamy. Add dry ingredients and mix well. Add chocolate chips. Drop by rounded tablespoon onto greased cookie sheets. Smooth tops of cookies. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool on wire racks. Instead of chocolate chips you might want to try: 1 cup chopped nuts, 1 cup raisins or 1 cup uncooked rolled oats and 1/2 cup pineapple, drained. Quiche LorraineDovcom Kitchen4601119 inch single layer pastry crust 3eggs, beaten 1 1/2cupmilk 1/4tspcayenne pepper 1/4tspsalt 1/4tsppepper 6slicebacon, cooked till crisp and crumbled 2tbspreserved bacon drippings 1medium onion, diced 1 1/2cupSwiss cheese, grated 1tbspflour Line the unpricked pastry crust with a double thickness of heavy duty aluminum foil. Bake at 450 degrees for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce oven heat to 325 degrees. Meanwhile cook onion over medium heat in bacon drippings until tender. Drain and cool. In a bowl stir together eggs, milk, cayenne pepper, salt, pepper, bacon and onion. Toss shredded cheese and flour. Combine cheese mixture and egg mixture, mix well. Pour mixture into pastry shell. Bake at 325 degrees for 35 to 40 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes. Serve. Rice CasseroleDovcom Kitchen74061cubebutter 4tbspflour 2cupmilk 2cantuna 1cuprice salt, pepper, paprika to taste Melt butter in double broiler and add flour, salt, pepper, paprika and milk and cook until creamed. Cook rice and drain. Combine sauce, tuna and rice in casserole and heat at 350 degrees for 10 to 15 minutes. Rice O'BrienDovcom Kitchen74061cuprice 1/2cupgreen onions, sliced 1/2cupdiced green peppers 2cupchicken broth 3tbspdiced pimento 1/2cupsliced olives Cook rice. Add chicken broth, onions and peppers. Toss with pimentos and olives. Roma Tomato Sauce with BasilDovcom Kitchen11401015Roma type tomatoes (egg-shaped) 1mediumyellow onion 2tbspbasil 1tbspsugar 2clovegarlic, minced 1tspthyme 1/2tspsalt 1/4tspred pepper 1dashpepper 2tbspolive oil Saute onion and garlic in olive oil until onion begins to brown. While onions are sauteing, skin tomatoes and chop in food processor to make smooth sauce. Add sauce to onions and garlic. Stir in remaining ingredients and simmer 30 minutes. Serve over spaghetti. Salami, Ham and Swiss SubmarineDovcom Kitchen1040131loaffrench bread 3tbspbutter or margarine, softened 1tbspwine vinegar 1tbspolive oil 1/2tspgarlic salt 4large crisp lettuce leaves 1/2lbsalami, thinly sliced 2medium tomatoes, sliced 1/4tspsalt 1/4tsppepper 4ozSwiss cheese, thinly sliced 1/4lbboiled ham, thinly sliced 1large onion Cut bread horizontally, separating the top and bottom. Spread bottom half with butter or margarine. In small bowl stir together vinegar, oil and garlic salt. Dip lettuce leaves into mixture. Layer lettuce, salami and tomatoes on buttered bread. Season with salt and pepper. Layer Swiss cheese, ham, and onion on top of tomatoes. Place top half of bread on filling. Secure with toothpicks. Slice crosswise and serve. Salmon Steaks with Basil ButterDovcom Kitchen5401215basil leaves, freshly chopped 3clovesgarlic, peeled and chopped 1/4tspcayenne pepper 1/4lbunsalted butter 1/2tsplemon juice 4salmon steaks 8slicestomato 4sliceslemon 4bay leaves 1dashsalt 1dashwhite pepper 1dashpaprika To make basil butter, mix basil and garlic together in a bowl or food processor. Add cayenne pepper, lemon juice, salt and white pepper. Season to taste. Mix again until well combined.
Place each salmon steak on two layers of aluminum foil. Place a spoonful of basil butter on each steak and top with tomato. Add lemon slice and bay leaf. Season with salt, pepper and paprika. Seal packages. Bake at 325 degrees for 30 to 50 minutes, depending on size and thickness of steaks. You can also cook steaks on a medium barbecue for 25 to 30 minutes. SandiesDovcom Kitchen38081cupbutter, softened 1/3cupsugar 2tspwater 2tspvanilla 1/2tspsalt 2cupflour 1cupnuts, finely chopped 1cuppowdered sugar Blend first 4 ingredients; add flour; stir in nuts. Shape into balls. Bake at 325 degrees for 20 minutes. Cool slightly. Roll in powdered sugar. Simple Potato SaladDovcom Kitchen98084quartwater 1/2tspsalt 7potatoes, peeled, cubed 1 1/2cupfrozen diced carrots 1 1/2cupfrozen peas 1cupmayonnaise or salad dressing 1tspsalt 1/2tsppepper Bring water and salt to a boil. Add potatoes and cook 10 to 15 minutes or until tender. In a large bowl mix carrots, peas, mayonnaise or salad dressing, salt and pepper. Stir in potatoes. Chill and serve. Simple Tomato SauceDovcom Kitchen114063canstomato sauce, 8 oz 2tspbasil 1/2tspthyme 1/4tspgarlic powder 1/4tspsalt 1dashpepper Combine all ingredients in saucepan. Bring to boil and simmer while preparing pasta. Stir before serving. For variety, add onion powder, red pepper, or your favorite spice. Soft PretzelsDovcom Kitchen26091pkgactive dry yeast 1 1/3cupwarm water 1tbspsugar 4cupflour 1tspsalt 1egg, beaten 1dashsalt coarse salt or Margarita salt 1/4cupmargarine Combine water, yeast, sugar and one cup flour. Mix until well blended. Add salt. Add remaining flour and mix until dough pulls away from sides of bowl. Turn out onto a well floured board. Knead for 5 minutes or until dough no longer sticks to board. With rolling pin roll out dough to 1/2 inch thickness. Slice into strips 1 inch wide. Arrange into a pretzel shape on a greased baking sheet. Combine beaten egg and dash salt. Brush pretzels with egg. Sprinkle with coarse salt or Margarita salt. Bake at 425 degrees for 12 to 15 minutes, until they reach desired golden appearance. Remove from oven, brush with melted butter or margarine. Remove from baking sheet and serve. Soft pretzels are best when served warm and are good served with honey or mustard. Sour Cream Lemon PieDovcom Kitchen360101cupsugar 3 1/2tbspcornstarch 1tbsplemon rind, or whatever you can manage 1/2cuplemon juice, fresh squeezed 3egg yolks, slightly beaten 1cupmilk 1cupsour cream or sour cream substitute 1/4cupmargarine, can omit w/loss of richness 1pie shell, baked pastry or graham 2cupwhipped cream or whipped topping Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in saucepan over medium high heat until thick. Stir in butter and cool to room temperature. Stir in sour cream and pour into pie shell. Cover with whipped topping and chill. Refrigerate left over pie. Spinach BallsDovcom Kitchen080920ozfrozen chopped spinach, thawed 2cupherb stuffing 4eggs, beaten 1cuponion, chopped 1/2cupParmesan cheese, grated 1/2tspgarlic powder 1/2tsppepper 1tspsalt 1/4tspthyme Drain spinach, squeezing out as much of the water as possible. Mix all ingredients together and chill 1 hour. Shape into balls. Place on a greased baking sheet. Bake at 350 degrees for 20 minutes. Makes approximately 40 balls. Spinach DipDovcom Kitchen114051pkgfrozen spinach, thawed and drained well 1/2mediumonion, chopped dry parsley flakes to taste 1pintMiracle Whip Garlic salt or powder to taste Chop onion and parsley in blender along with garlic salt. Slowly add parts of spinach, then Miracle Whip until well blended. Chill. Starlight Mint CookiesDovcom Kitchen3200111cupsugar 1/2cupbrown sugar, firmly packed 3/4cupbutter or margarine, softened 2eggs 2tbspwater 1tspvanilla 1tspbaking soda 1/2tspsalt 3cupflour 12ozAndes brand mint wafers 60pecan or walnut halves In a large bowl, combine sugar, brown sugar, margarine, eggs, water and vanilla; mix well. Stir in baking soda, flour and salt; mix well. Chill for at least 2 hours.
Enclose each wafer in about 1 tbsp dough; place 2 inches apart on ungreased cookie sheets. Top each with a nut half. Bake in a 375 degree oven for 7 to 9 minutes, or until light golden brown. Makes 5 dozen cookies. Steak DianeDovcom Kitchen640104boneless beef top loin, cut 1/4' thick 1tbspbutter or margarine 2tbspshallots, finely chopped 2clovegarlic, crushed 1cupfresh mushrooms, sliced 1/4cupbeef broth 2tbspbrandy 2tspDijon-style mustard 1tspWorcestershire sauce 2tspparsley, finely chopped Melt butter in a large non-stick skillet over medium heat. Add shallots and garlic. Cook 2 minutes. Stir in mushrooms. Cook and stir for 3 to 4 minutes. Remove and set aside. Increase heat to medium high. Place steaks on skillet. Cook 6 to 7 minutes, for medium rare, turning once. Remove to warm platter. Decrease heat to medium. Add broth, brandy, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Cook until liquid is slightly reduced, about 1 minute. Spoon sauce over steaks and sprinkle with parsley. Serve. Strawberry PieDovcom Kitchen340619 inch frozen pie shell 6cupfresh strawberries, sliced 1cupsugar 3tbspcornstarch 1/2cupwater 3ozcream cheese, softened Prepare and bake pie shell prepared as direction on package. Or you can prepare your own. Cool. Mash enough berries throughly to measure one cup. Stir together sugar and corn starch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. In a small mixing bowl beat cream cheese until smooth. Spread on bottom of cooled baked pie shell. Fill shell with remaining berries. Pour berry mixture over top. Chill at least 3 hours or until set. Sweet and Sour SauceDovcom Kitchen118091cupsugar 1/2cupwhite vinegar 1/2cupwater 2tbspgreen pepper, chopped 2tbspcanned pimento, chopped 1/2tspsalt 3tspcornstarch 2tbspcold water 1tsppaprika In a sauce pan combine sugar, white vinegar, water, green pepper, pimento and salt. Simmer 5 minutes. Combine cornstarch and cold water; add to hot mixture. Cook and stir till thickens and bubbles. Cool. Add paprika. Makes about 1 1/2 cups. Taffy's PastriesDovcom Kitchen38083/4cupButter Flavored Crisco 1tbspmilk 1/4cupboiling water 1tspsalt 2cupflour 3/4cupfavorite jam or preserves 1cuppowdered sugar 4tspwater Mix together powdered sugar and water adding only enough of the water to make a medium thick glaze. Whip together milk and Butter Flavored Crisco, for this type of pastry Crisco brand shorting seems to work best. Then add boiling water, whip with a fork until mixture looks like whipped cream. Add salt and flour, stir only until mixed, over mixing will result in hard pastries. Roll out dough until it is about 1/8 inch thick. Cut into rectangles 1 1/2 inch by 3 inches. Put a teaspoon of jam or preserves onto half of the squares, cover with the other half. Pinch together sides with fingers or use fork tines to make them more decorative. Place on baking sheet. Bake in a 400 degree oven for 10 minutes. After pastries have cooled drizzle a little of the powdered sugar glaze on top. WassailDovcom Kitchen16096cupapple cider or juice 7cinnamon sticks 1/4tspnutmeg 1/4cuphoney 3tbsplemon juice 1tsplemon peel, grated 18ozpineapple juice, unsweetened 1orange 30cloves In a large sauce pan, heat cider and one cinnamon stick to boiling; reduce heat. Cover and simmer 5 more minutes. Uncover and stir in remaining ingredients, except orange and remaining cinnamon sticks.
Slice off top and bottom of orange. Slice across sections of orange into 6 equal slices. Securely insert five cloves into the peel of each orange spacing equally. Cut out a wedge of peel and pulp between cloves to form five-pointed star. Place into bowl with other ingredients. Place a cinnamon stick into each glass and serve.
Variation: Floating clove oranges can be used in place of orange slices. Insert whole cloves about 1/2 inch apart in 3 oranges. Place in a baking pan with just enough water to cover. Bake in a 325 degree oven uncovered for 30 minutes. These oranges can be prepared and baked a day ahead. Refrigerate them until ready to serve. Yum Yum CakeDovcom Kitchen38061pkglemon cake mix 1pkgvanilla instant pudding, small size 1 1/2cupmilk 8ozcream cheese, softened 1cancrushed pineapple drained, small can 8oznon dairy whipped topping Prepare cake mix according to instructions on box. Lightly grease and flour a jelly roll pan. Spread cake mix evenly onto pan. Combine pudding mix and milk, stir until no lumps remain. In a separate bowl, with an electric mixer, whip cream cheese for 3 minutes. Combine pudding and cream cheese, add pineapple. Mix until well incorporated. Spread over cake. Top with non-dairy whipped topping. Sprinkle coconut on top. Slice and serve. Refrigerate leftover cake. Zesty Noodle CasseroleDovcom Kitchen1240128ozegg noodles 1/2 tspsalt 1tspmargarine 1lbground hamburger 24oztomato sauce, three eight ounce cans 3clovegarlic, crushed 1/2tspsalt 1/2tsppepper 1cupcottage cheese 1cupsour cream 6green onions, chopped 1/2cupcheddar cheese, grated Cook noodles and drain. Mix sour cream and cottage cheese together. Put drained noodles in the mixture. Melt butter and saute onions and meat until browned. Add tomato sauce to meat and mix well. Add remaining ingredients to meat mixture and mix well. Put a layer of noodle mixture in a 9x9 pan, then a layer of meat mixture alternating ending with the meat mixture. Sprinkle with cheese and bake at 350 degrees for 35 minutes. Zucchini BreadDovcom Kitchen280121cupsugar 1cupbrown sugar 3eggs, beaten 1cupoil 2cupzucchini, grated 3tbspvanilla 3cupflour 1tspsalt 1tspsoda 1tspcinnamon 1tspbaking powder 1/2cupchopped nuts Combine sugars, oil and eggs. Beat until well blended. Add zucchini and vanilla. Sift flour, cinnamon and baking powder and stir into creamed mixture, blend well. Add nuts. Pour into greased and floured loaf pans. Bake at 350 degrees for one hour for large loaf pans, 45 minutes for small loaf pans. Makes 2 large loaves or 3 small loaves. Zucchini Parmesan SaladDovcom Kitchen94073small zucchini 1cupwater 1bunchgreen onions, finely diced 1tsporegano 1/4cupParmesan cheese, grated 1/4tspsalt 1tbspvinegar Slice zucchini into 1/4 inch thick slices. Bring water to boil and add zucchini, cook for 5-7 minutes or until zucchini is tender. Drain. Mix oregano, Parmesan cheese, green onions and salt, sprinkle on top. Splash with vinegar and serve.
