Wild Rice Pancakes
Ingredients & Directions 2 c Flour 1 ts Salt 4 ts Baking powder 3 tb Sugar 1 Egg 1 1/2 c Milk 1/3 c Oil 1 tb Sour cream 3/4 c Cooked wild rice Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add milk,oil, sour cream and wild rice. Add to dry ingredients. Batter will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked wild rice to your favorite pancake mix. Makes 12-14 pancakes. Yields 4 Servings
Raw Apple Cake With Lemon Sauce
Ingredients & Directions 1 3/4 c Sugar 1 c Cooking oil 3 Eggs 1/2 ts Salt 2 c Flour 1 ts Baking soda 1 ts Cinnamon 4 Apples; peel and diced (as -far as I know any apples be -used) 1 c Chopped nuts -LEMON SAUCE- 1 c Sugar 2 tb Cornstarch 2 c Water 1/4 c Butter 2 tb Lemon juice -and- 2 tb Grated lemon rind -or- 4 tb Lemon juice Oven temp 350~ and baking time 45 minutes. Mix all ingredients except apples and nuts. Do not beat, but mix well. Add apples and 1/2 cup nuts. Pour thick batter into greased and floured 13×9 inch pan or a bundt pan. I use a bundt (my sister-in-law who gave me this recipe uses the 13×9 inch baking pan.) Sprinkle with remaining nuts. Serve with Lemon Sauce. Lemon Sauce: Mix sugar and cornstarch in pan. Stir in water and boil for 1 minute. Stirring constantly. Stir in butter and lemon juice and lemon rind or the 4 Tbsp lemon juice. Makes 2 cups Yields 1 Servings
Christmas Butter Cookies
Ingredients & Directions 1 c Butter 1 t Vanilla 1 c Sugar 2 3/4 c All-purpose flour 1 ea Egg 1 t Baking powder 1 T Milk 1/4 t Salt Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8″ thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes 4-5 dozen. Yields 4 servings
Turkey Pot Pies
Ingredients & Directions 1 tb Butter 1 Bag frozen seasoning mix: -onion; pepper, celery (or -fresh) 1 lg Bag mixed vegetables; (or -fresh) 1 cn Campbells new “Chicken with -Herbs” soup 1 pk McCormack’s White Sauce mix; -(or 1 cup home made) 1 cn Chicken broth 3 c Bite size cooked turkey; -(could use chicken too) 1 c Milk 2 cn Whole new potatoes chunk -into bite size pieces; (or -fresh parboiled) 2 Frozen “Deep Dish” size pie -pastry; (or home made) 1 Egg beaten Ground black pepper Preheat oven to 400 Melt butter in large frying pan. Saute onion, celery, peppers until translucent. Add white sauce mix and milk. Add frozen vegetables and simmer gently till unfrozen. Add new potatoes, chunked into bite size pieces. Add chicken soup and broth. Add turkey and simmer till heated through. Season with ground black pepper to taste. *Note: liquid portion should not be too runny..add a little flour to thicken slightly if it is. Ladle half of turkey filling mix into each pie bottom. Cover with top crust and brush with beaten egg. Bake until crusts are golden brown. Let pies rest on a rack until they cool a little for easier serving. Yields 1 Servings
Mrs. Field's Cookies
Ingredients & Directions 1/2 c Butter 1/2 c Sugar 1/2 c Brown sugar 1 ea Egg 1/2 ts Vanilla 1 1/4 c Oatmeal 2 oz Plain Hershey Bar, grated 1 c Flour 1/4 ts Salt 1/2 ts Baking powder 1/2 ts Baking soda 6 oz Bag Chocolate chips Cream butter and both sugars. Add egg and vanilla – mix well. Take 1 1/4 cups oatmeal – put small amounts in blender and blend until it turns to powder – set aside. Grate Hershey bar – set aside. Combine oatmeal, flour, salt, baking powder, and baking soda. Add this to butter/sugar mixture and mix well. Add chips and grated chocolate. Shape dough into golfball sized cookies. Bake on ungreased cookie sheet for 6 mins. at 375. Yields 24 Servings
Artichoke Pie
Ingredients & Directions 12 md Fresh artichoke hearts (or two 12-oz pkgs frozen -artichoke hearts Or two 14-oz cans or jars; -drained) 1 lb Crimini mushrooms; thickly -sliced ; or quartered Fruity olive oil Salt; to taste Freshly-ground black pepper; -to taste 1 tb Softened unsalted butter 1 c Dry bread crumbs; (Panko -preferred) 3/4 c Freshly-grated Parmesan -cheese 3/4 c Fresh grated Pecorino or -Asiago cheese (or other flavorful grating -cheese) 3 tb Mixed chopped fresh herbs (such as parsley; chives, -basil) 1/4 c Rinsed capers; coarsely -chopped 1 c Pitted nicoise; kalamata or -Sicilian olive, coarsely -chopped 6 md Firm ripe tomatoes; seeded -and chopped (or two 16-ounce cans of -tomatoes; diced) 12 oz Fresh mozzarella or fontina -cheese; thinly sliced Quickly slice and saute fresh or frozen artichoke hearts in olive oil until just tender. Drain on paper towels (if using canned, simply drain well). Saute mushrooms in olive oil until tender and lightly browned. Drain on paper towels and season lightly with salt and pepper. Lightly but evenly butter the bottom and sides of a 9-inch springform pan and coat with 3/4 cup of the bread crumbs. Combine the parmesan, pecorino, remaining l/2 cup bread crumbs and chopped herbs in a bowl and set aside. Alternately layer one third of the mushrooms, artichokes, capers, olives, tomatoes, mozzarella and bread crumb mixture. Press down lightly after each layer is formed and be sure to end with the bread crumb mixture. Drizzle a tablespoon or two of olive oil over the top of the pie and bake in a preheated 350 degree oven for 25 to 30 minutes or until top is lightly browned. Remove and cool for 8 to 10 minutes before unmolding. Cut into wedges and serve warm or at room temperature. This recipe yields one 9-inch pie. Yields 1 servings
Rainbow Ice Cream Cake
Ingredients & Directions 1 ea 10 in. Angel food cake 1 pk Lime jello 1 pk Frozen strawberries, Partially thawed. 1 cn Mandarin oranges 1 pk Strawberry jello 1 pk Orange-pineapple jello 1/2 Gallon vanilla ice cream Softened. 1 cn Crushed pineapple, drained Cut cake in thirds. Tear each third into bite size pcs. and place in separate mixing bowls. Sprinkle each portion with 1 flavor of dry jello. Toss cake pcs. until all are evenly coated with dry jello. Place strawberry flavored cake pieces in 10″ tube pan, spoon strawberries over cake pcs., and spread evenly with 2 2/3 c. vanilla ice cream. Repeat layering with lime flavor, ice cream, and orange flavor and ice cream. Top orange flavor cake pcs. with orange sections first, then ice cream. Cover pan tightly with foil. Freeze at least 2 days. Unmold onto chilled plate. Let stand at room temp. for 10 to 15 min. Slice and serve. Yields 15 Servings
