This is such a good recipe.
Classic Bread Pudding from Martha Stewart
Showing posts with label Bridget Recipes. Show all posts
Showing posts with label Bridget Recipes. Show all posts
Wednesday, August 26, 2009
Peanut Brittle from Martha Stewart
1 1/2 cups sugar
1/2 cup light corn syrup
3/4 cup cold water
Pinch of table salt
2 1/2 cups dry roasted peanuts
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil, for spatula
1. Combine the sugar, corn syrup, water and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees). Stir in the nuts; continue to cook, stirring often so the nuts do nut burn, until the mixture is golden amber in color.
2. Carefully stir in the vanilla and baking soda. The mixture will foam up in the pan.
3. Pour the mixture onto the prepared buttered baking sheet (I use a large Silpat) and quickly spread into a 1/2 inch thick layer with an oiled metal spatula (I use a Spoonula from WS). set the tray aside until completely cool.
4. Break brittle into pieces; store in an airtight container at room temperature up to 1 month.
Note: Can use any kind of nut in this brittle
Source: Martha Stewart Living Magazine (Don't know what issue, sorry)
This is such a good recipe. The brittle is not "break your teeth hard" and tastes so good.
1/2 cup light corn syrup
3/4 cup cold water
Pinch of table salt
2 1/2 cups dry roasted peanuts
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil, for spatula
1. Combine the sugar, corn syrup, water and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees). Stir in the nuts; continue to cook, stirring often so the nuts do nut burn, until the mixture is golden amber in color.
2. Carefully stir in the vanilla and baking soda. The mixture will foam up in the pan.
3. Pour the mixture onto the prepared buttered baking sheet (I use a large Silpat) and quickly spread into a 1/2 inch thick layer with an oiled metal spatula (I use a Spoonula from WS). set the tray aside until completely cool.
4. Break brittle into pieces; store in an airtight container at room temperature up to 1 month.
Note: Can use any kind of nut in this brittle
Source: Martha Stewart Living Magazine (Don't know what issue, sorry)
This is such a good recipe. The brittle is not "break your teeth hard" and tastes so good.
Champagne Salad
1-2 bunches of romaine lettuce
1 cup sliced mushrooms
1 diced tomato (or grape tomatoes)
1 can artichoke hearts - cut in pieces
1/2 cup pine nuts
1 diced avocado
1/2 cup crumbled feta cheese
Gerrard's Champagne Dressing
Toss with dressing just prior to serving.
Source: Shauna Yergensen
1 cup sliced mushrooms
1 diced tomato (or grape tomatoes)
1 can artichoke hearts - cut in pieces
1/2 cup pine nuts
1 diced avocado
1/2 cup crumbled feta cheese
Gerrard's Champagne Dressing
Toss with dressing just prior to serving.
Source: Shauna Yergensen
Haystacks
1 lb. hamburger
1 can french onion soup, undiluted
1 - 16 oz. can refried beans
1 - 15 oz can chili
1/2 cup water
2 1/2 cups grated cheddar cheese
5 cups shredded lettuce
3 cups chopped tomatoes
1 cup sliced onions
1 pint sour cream
1 pkg. corn chips (can use any kind; Fritos, Doritos or a combination of them all)
Brown meat. Add undiluted onion soup to meat; bring to a boil, then turn down heat. Simmer for 5 minutes. Keep hot until ready to serve. Combine refried beans, chili and water in saucepan. Cook and stir over medium heat until blended. Keep hot.
To serve: Stack them up like haystacks on your plate. (It is a serve yourself process.) Start with the chips, then add the hamburger, then chili/bean mixture, then cheese, then condiments. Yummy!
Source: I found this recipe in "The Children's Friend", an LDS church kid's magazine, when I was little. It was probably about 1974. We have made this ever since. This is great to serve for missionaries. For some reason it is always a hit with them.
1 can french onion soup, undiluted
1 - 16 oz. can refried beans
1 - 15 oz can chili
1/2 cup water
2 1/2 cups grated cheddar cheese
5 cups shredded lettuce
3 cups chopped tomatoes
1 cup sliced onions
1 pint sour cream
1 pkg. corn chips (can use any kind; Fritos, Doritos or a combination of them all)
Brown meat. Add undiluted onion soup to meat; bring to a boil, then turn down heat. Simmer for 5 minutes. Keep hot until ready to serve. Combine refried beans, chili and water in saucepan. Cook and stir over medium heat until blended. Keep hot.
To serve: Stack them up like haystacks on your plate. (It is a serve yourself process.) Start with the chips, then add the hamburger, then chili/bean mixture, then cheese, then condiments. Yummy!
Source: I found this recipe in "The Children's Friend", an LDS church kid's magazine, when I was little. It was probably about 1974. We have made this ever since. This is great to serve for missionaries. For some reason it is always a hit with them.
Monday Night Meatloaf
2 Tb. salted butter
1 cup chopped yellow onion (about 2 medium onions)
* Note: I omit the fresh onion and use dried minced onions*
1 cup fresh bread crumbs - salt them before grinding (2 slices)
1 lb. extra lean ground beef
1/2 lb. ground pork
1 - 8 oz. tomato sauce
2 large eggs
1 cup grated cheddar cheese
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. dried Italian herb seasoning
Position a rack in the center of the oven and preheat to 350 degrees. In a 10-12 inch cast iron skillet, melt the butter over medium heat. Stir in the chopped onion and cook for 3 minutes. Transfer to a large mixing bowl. Place all of the remaining ingredients in the bowl with the onions and mix together with your hands until well-blended.
Form into a football-shaped loaf in the same skillet in which you cooked the onions. Place the skillet in the oven and bake until the center is no longer pink, about 1 hour. Let cool for 10 minutes. Pour off the excess fat and juices. Slice and serve hot with ketchup for dipping.
1 cup chopped yellow onion (about 2 medium onions)
* Note: I omit the fresh onion and use dried minced onions*
1 cup fresh bread crumbs - salt them before grinding (2 slices)
1 lb. extra lean ground beef
1/2 lb. ground pork
1 - 8 oz. tomato sauce
2 large eggs
1 cup grated cheddar cheese
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. dried Italian herb seasoning
Position a rack in the center of the oven and preheat to 350 degrees. In a 10-12 inch cast iron skillet, melt the butter over medium heat. Stir in the chopped onion and cook for 3 minutes. Transfer to a large mixing bowl. Place all of the remaining ingredients in the bowl with the onions and mix together with your hands until well-blended.
Form into a football-shaped loaf in the same skillet in which you cooked the onions. Place the skillet in the oven and bake until the center is no longer pink, about 1 hour. Let cool for 10 minutes. Pour off the excess fat and juices. Slice and serve hot with ketchup for dipping.
Martha Stewart's Muffins
2 sticks butter - room temperature
1 1/2 cups sugar
4 large eggs
2 tsp. vanilla
4 tsp. baking powder
1/2 tsp. salt
4 cups sifted flour
4-5 cups fresh fruit or berries
1 cup milk
1/2 tsp. nutmeg or cinnamon
extra white sugar
Preheat oven to 375 degrees. In Kitchen Aid, use flat beater to cream butter and sugar, or cream butter with a hand mixer. After butter is creamed, add eggs and vanilla. Don't over beat.
Mix baking powder, salt and flour together. Alternate adding flour mixture and milk to the previous mixture. End with milk. Add your berries and fruit at the very end. (you can use all of one fruit or have a mixture of two or three kinds.) Pour batter into paper cups in muffin tins.
Make a mixture of white sugar, nutmeg and cinnamon. Sprinkle the sugar mixture on top of each muffin before baking. Bake for 25 minutes.
1 1/2 cups sugar
4 large eggs
2 tsp. vanilla
4 tsp. baking powder
1/2 tsp. salt
4 cups sifted flour
4-5 cups fresh fruit or berries
1 cup milk
1/2 tsp. nutmeg or cinnamon
extra white sugar
Preheat oven to 375 degrees. In Kitchen Aid, use flat beater to cream butter and sugar, or cream butter with a hand mixer. After butter is creamed, add eggs and vanilla. Don't over beat.
Mix baking powder, salt and flour together. Alternate adding flour mixture and milk to the previous mixture. End with milk. Add your berries and fruit at the very end. (you can use all of one fruit or have a mixture of two or three kinds.) Pour batter into paper cups in muffin tins.
Make a mixture of white sugar, nutmeg and cinnamon. Sprinkle the sugar mixture on top of each muffin before baking. Bake for 25 minutes.
Dutch Baby (These are the Swedish Pancakes at Original Pancake House)
Pancakes:
2 Tb. butter
4 extra-large eggs
1/2 cup all-purpose flour
1/2 cup milk
Topping:
3 Tb. butter
juice of 1 lemon
1/2 cup powdered sugar
Preheat oven to 425 degrees. To make the Dutch Baby, melt the butter in a 12 inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter in to the skillet with the melted butter. Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.
When the Dutch Baby is done, drizzle melted butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.
Makes 2 servings.
2 Tb. butter
4 extra-large eggs
1/2 cup all-purpose flour
1/2 cup milk
Topping:
3 Tb. butter
juice of 1 lemon
1/2 cup powdered sugar
Preheat oven to 425 degrees. To make the Dutch Baby, melt the butter in a 12 inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter in to the skillet with the melted butter. Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.
When the Dutch Baby is done, drizzle melted butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.
Makes 2 servings.
Cheddar Macaroni and Cheese
1 lb. elbow macaroni
3 Tb. unsalted butter
3 Tb. all-purpose flour
5 cups shredded sharp cheddar cheese
3 cups milk
sea salt and freshly ground black pepper
Cook the macaroni in lightly salted boiling water for about 20 minutes, until tender but still firm. Drain well and set aside. Preheat over to 400 degrees. In a deep skillet (I use a cast iron skillet), melt the butter over medium heat. Add the flour to make a roux and cook, stirring constantly, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth, still stirring all the while.
Stir in 4 cups of the cheddar cheese and continue to cook and stir until the cheese melts. Season with salt and pepper. Add the cooked macaroni and fold to mix well. Transfer the macaroni mixture to a 3 quart baking dish. Sprinkle the top with the remaining cup of shredded cheese. Bake for 30 minutes, until bubbly and hot.
3 Tb. unsalted butter
3 Tb. all-purpose flour
5 cups shredded sharp cheddar cheese
3 cups milk
sea salt and freshly ground black pepper
Cook the macaroni in lightly salted boiling water for about 20 minutes, until tender but still firm. Drain well and set aside. Preheat over to 400 degrees. In a deep skillet (I use a cast iron skillet), melt the butter over medium heat. Add the flour to make a roux and cook, stirring constantly, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth, still stirring all the while.
Stir in 4 cups of the cheddar cheese and continue to cook and stir until the cheese melts. Season with salt and pepper. Add the cooked macaroni and fold to mix well. Transfer the macaroni mixture to a 3 quart baking dish. Sprinkle the top with the remaining cup of shredded cheese. Bake for 30 minutes, until bubbly and hot.
Tuesday, August 25, 2009
Taco Pie
Pillsbury crescent rolls
1 lb. hamburger
taco seasoning mix
sour cream
1 cup shredded cheese
2 cups shredded lettuce
tomatoes, cut in pieces
taco chips
Pat crescent rolls in pan and bake according to directions. Brown hamburger and add taco mix. Put hamburger mixture in baked rolls in pan. Spread sour cream over this; add cheese. Layer with lettuce, tomatoes and taco chips. Cover with foil and let set for a few minutes.
1 lb. hamburger
taco seasoning mix
sour cream
1 cup shredded cheese
2 cups shredded lettuce
tomatoes, cut in pieces
taco chips
Pat crescent rolls in pan and bake according to directions. Brown hamburger and add taco mix. Put hamburger mixture in baked rolls in pan. Spread sour cream over this; add cheese. Layer with lettuce, tomatoes and taco chips. Cover with foil and let set for a few minutes.
Broccoli Salad
Salad:
2 heads broccoli flowerets
1 small onion, chopped (optional)
10 slices bacon, crisp and crumbled
1 cup raisins
Dressing:
2/3 cup mayonnaise
1/2 cup sugar
1 1/2 Tb. vinegar
Combine and refrigerate salad ingredients. Mix dressing until sugar dissolves. Pour dressing on salad just before serving.
2 heads broccoli flowerets
1 small onion, chopped (optional)
10 slices bacon, crisp and crumbled
1 cup raisins
Dressing:
2/3 cup mayonnaise
1/2 cup sugar
1 1/2 Tb. vinegar
Combine and refrigerate salad ingredients. Mix dressing until sugar dissolves. Pour dressing on salad just before serving.
Michelle Leckie's Balsamic Glaze
1/4 cup olive oil
2 Tb. balsamic vinegar
salt and pepper to taste
Puree for 30 seconds in a blender or whisk well. This is great on all kinds of vegetables. Some options are bell peppers, onions, cherry tomatoes, mushrooms, Italian squash, cooked baby potatoes. Other ideas: on top of a salad or mixed with cooked chicken and vegetables. Mozzarella cheese or feta cheese and vegetables are good. You can use this as a dip on an appetizer tray or use it to make shish kabobs. This is a great all around glaze to have on hand in a bottle to put on anything. It makes everything taste good.
2 Tb. balsamic vinegar
salt and pepper to taste
Puree for 30 seconds in a blender or whisk well. This is great on all kinds of vegetables. Some options are bell peppers, onions, cherry tomatoes, mushrooms, Italian squash, cooked baby potatoes. Other ideas: on top of a salad or mixed with cooked chicken and vegetables. Mozzarella cheese or feta cheese and vegetables are good. You can use this as a dip on an appetizer tray or use it to make shish kabobs. This is a great all around glaze to have on hand in a bottle to put on anything. It makes everything taste good.
Bratten's Clam Chowder
Soup:
2 cups potatoes
1 cup celery
1 cup onion
2 small cans of clams
1 bottle of clam juice
Cream Sauce:
1 qt. half and half
3/4 cup butter
3/4 cup flour
1 1/2 tsp. salt
2 Tb. red wine vinegar
Cut potatoes, celery and onion into small chunks. Add the clams and juice to mixture and then add enough clam juice or water to cover the mixture. Cook until vegetables are tender. To make the cream sauce - cook in the microwave or on the stove until mixture becomes thick. Add salt and pepper to taste. When this mixture is thick, add to the soup mixture and cook together. Add two Tb. red wine vinegar to this mixture. Cook a little longer. Then soup is done.
Source: Bratten's Restaurant (An old seafood restaurant in Salt Lake City, Utah
2 cups potatoes
1 cup celery
1 cup onion
2 small cans of clams
1 bottle of clam juice
Cream Sauce:
1 qt. half and half
3/4 cup butter
3/4 cup flour
1 1/2 tsp. salt
2 Tb. red wine vinegar
Cut potatoes, celery and onion into small chunks. Add the clams and juice to mixture and then add enough clam juice or water to cover the mixture. Cook until vegetables are tender. To make the cream sauce - cook in the microwave or on the stove until mixture becomes thick. Add salt and pepper to taste. When this mixture is thick, add to the soup mixture and cook together. Add two Tb. red wine vinegar to this mixture. Cook a little longer. Then soup is done.
Source: Bratten's Restaurant (An old seafood restaurant in Salt Lake City, Utah
Secret Whole Wheat/White Bread Recipe
Must use a Bosch mixer for this recipe. It is a huge batch of dough and makes 4 loaves of bread.
Whole Wheat/White Bread
Combine:
3 Tb. yeast
4 ½ cups of very warm water (110 to 115 degrees)
1 cup brown sugar (firmly packed)
Let stand until bubbly and doubled.
Add:
2 Tb. salt
6 cups white flour
Blend on 1st speed until very smooth.
Add:
1 ½ cups of hot water (110 to 115 degrees)
1 ½ cubes melted butter
10-12 cups wheat flour
to make dough.
Slowly increase speed to high and beat for 5 minutes. Dough will be sticky.
Put into greased bowl and let raise until double. Divide into 4 balls.
Shape into loaves and put into greased pans.
Let raise until it reaches top of pan.
Bake 375 degrees for 30 minutes.
Remove from pans and let cool.
YUM! YUM!
Whole Wheat/White Bread
Combine:
3 Tb. yeast
4 ½ cups of very warm water (110 to 115 degrees)
1 cup brown sugar (firmly packed)
Let stand until bubbly and doubled.
Add:
2 Tb. salt
6 cups white flour
Blend on 1st speed until very smooth.
Add:
1 ½ cups of hot water (110 to 115 degrees)
1 ½ cubes melted butter
10-12 cups wheat flour
to make dough.
Slowly increase speed to high and beat for 5 minutes. Dough will be sticky.
Put into greased bowl and let raise until double. Divide into 4 balls.
Shape into loaves and put into greased pans.
Let raise until it reaches top of pan.
Bake 375 degrees for 30 minutes.
Remove from pans and let cool.
YUM! YUM!
Monday, August 24, 2009
Aunt Eula Mae's Crescent Chicken Rolls
2 (3 oz.) pkg. cream cheese with chives
1/4 cup margarine plus 1/2 cup
4 oz. can mushrooms, cut in pieces
2 cups cooked chicken, cut in pieces
1/8 tsp. pepper
2 pkg. crescent rolls
2/3 cup seasoned stuffing mix, crushed
1/2 cup chopped nuts
Mix cream cheese and 1/4 cup margarine; fold in chicken, mushrooms and pepper. Roll out crescent rolls. Divide cream cheese and chicken mixture into 16 parts (approximately 1/4 cup in each) and place on each roll. Dip in 1/2 cup melted margarine, then in crushed seasoned stuffing mix and nuts. Place 16 rolls in 13 x 9 pan. Bake about 20 minutes or until brown at 350 degrees. Serve plain, cut in slices or with sauce made from cream of chicken soup, thinned just a little with chicken broth or milk.
Source: Aunt Eula Mae Judd
Saturday, August 22, 2009
EVERYBODY LOVES THESE MEATBALLS!
MEATBALLS
1 lb. lean ground beef
1/2 C. bread crumbs
2 Tb. dried minced onions
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
SAUCE
1/2 C. grape jelly
1/2 C. catsup
Optional: Dehydrated minced onions
Combine all meatball ingredients, mix and shape into balls. (A cookie scoop works great for this) Combine sauce ingredients and spoon over meatballs. Bake at 350 for 30 minutes.
You can use this sauce on frozen meatballs, too. Just make sure that you always keep it 1 part of jelly to 1 part of catsup.
* A great idea! Double or triple this recipe, flash freeze all of the balls and then freeze them in large freezer ziploc bags (without the sauce). These are great to pull out of your freezer and take to someone that you are making dinner for. Everyone will love them, including the kids!
1 lb. lean ground beef
1/2 C. bread crumbs
2 Tb. dried minced onions
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
SAUCE
1/2 C. grape jelly
1/2 C. catsup
Optional: Dehydrated minced onions
Combine all meatball ingredients, mix and shape into balls. (A cookie scoop works great for this) Combine sauce ingredients and spoon over meatballs. Bake at 350 for 30 minutes.
You can use this sauce on frozen meatballs, too. Just make sure that you always keep it 1 part of jelly to 1 part of catsup.
* A great idea! Double or triple this recipe, flash freeze all of the balls and then freeze them in large freezer ziploc bags (without the sauce). These are great to pull out of your freezer and take to someone that you are making dinner for. Everyone will love them, including the kids!
Barbara's Wedding Punch
1 - 12 oz. frozen can lemonade (no water)
1 - 12 oz. frozen can orange juice (no water)
3 cups sugar
20 cups water
2 Tb. vanilla
2 Tb. almond extract
Mix 4 cups water and 3 cups sugar. Then, add the rest of the ingredients. *Freeze. Stir once or twice. Add gingerale and lemon lime 7-Up (one of each).
*Recipe Note: When it says to freeze, freeze it flat in several gallon Ziploc bags. (This makes a lot!) When it is time to serve it, use a few of the frozen Ziploc bag contents at a time. Use an icepick to break up the contents to make it chunky. This way it will make the punch into a slushy consistency when you pour in the gingerale and 7-Up.
Make a lot of this punch because people go back many times for refills. It is refreshing and addictive. Leftover frozen base is great to have on hand in your freezer, too.
Source: Carol Burke - This punch was served at my sister and brother-in-law, Barbara and Chad's, wedding.
1 - 12 oz. frozen can orange juice (no water)
3 cups sugar
20 cups water
2 Tb. vanilla
2 Tb. almond extract
Mix 4 cups water and 3 cups sugar. Then, add the rest of the ingredients. *Freeze. Stir once or twice. Add gingerale and lemon lime 7-Up (one of each).
*Recipe Note: When it says to freeze, freeze it flat in several gallon Ziploc bags. (This makes a lot!) When it is time to serve it, use a few of the frozen Ziploc bag contents at a time. Use an icepick to break up the contents to make it chunky. This way it will make the punch into a slushy consistency when you pour in the gingerale and 7-Up.
Make a lot of this punch because people go back many times for refills. It is refreshing and addictive. Leftover frozen base is great to have on hand in your freezer, too.
Source: Carol Burke - This punch was served at my sister and brother-in-law, Barbara and Chad's, wedding.
Friday, August 21, 2009
ORIGINAL CHEX PARTY MIX
1/4 C. margarine or butter, melted
4 1/2 Tsp. worchestershire sauce
1 1/4 Tsp. seasoning salt (Lawry's)
8 C. or your favorite Chex brand cereals (Corn, Rice and/or Wheat)
1 C. mixed nuts or peanuts
1 C. pretzels
Preheat oven to 250 degrees. Follow steps 1 & 2 above. Pour contents of bag into open roasting pan. Bake 1 hour, stirring every 15 minutes. Cool and store as directed above.
New Year's Day treat every year in the Earl family home
1/4 C. margarine or butter, melted
4 1/2 Tsp. worchestershire sauce
1 1/4 Tsp. seasoning salt (Lawry's)
8 C. or your favorite Chex brand cereals (Corn, Rice and/or Wheat)
1 C. mixed nuts or peanuts
1 C. pretzels
Preheat oven to 250 degrees. Follow steps 1 & 2 above. Pour contents of bag into open roasting pan. Bake 1 hour, stirring every 15 minutes. Cool and store as directed above.
New Year's Day treat every year in the Earl family home
Dora Liberace's Broccoli Bake
1 pkg. chopped broccoli cooked and well drained
1/4 lb. Velvetta cheese melted in 2 Tb. butter
1/4 tsp. salt
1/8 lb. Ritz crackers (crushed and combined with 2 Tb. melted butter)
Combine broccoli and Velvetta. Place in a casserole dish. Spread buttered Ritz crackers evenly over broccoli. Bake in 300 degree oven for 20 minutes.
(This makes a very small batch. Multiply recipe as needed.)
1/4 lb. Velvetta cheese melted in 2 Tb. butter
1/4 tsp. salt
1/8 lb. Ritz crackers (crushed and combined with 2 Tb. melted butter)
Combine broccoli and Velvetta. Place in a casserole dish. Spread buttered Ritz crackers evenly over broccoli. Bake in 300 degree oven for 20 minutes.
(This makes a very small batch. Multiply recipe as needed.)
My Mom's Lasagna Recipe
Diane Earl’s Lasagna
1 lb. hamburger
3 sweet Italian sausages
1 tsp. basil
1 tsp. oregano
½ tsp. garlic powder
1 sm. can tomato paste
water measured in can (½ to ¾ of can filled with water)
1 can stewed tomatoes
1 pkg. Lasagna noodles
1 carton ricotta cheese
Mozzarella cheese
Parmesan cheese
Brown hamburger & sausage. Add rest of ingredients. Simmer. Boil pkg. of lasagna noodles. Rinse noodles & drain well. Layer a 9 x 13 dish with noodles, meat mixture then ½ carton on ricotta cheese. Sprinkle with grated mozzarella cheese. Sprinkle with parmesan cheese. Repeat layers.
Bake 350 degrees for 25 minutes.
From: Diane Earl
1 lb. hamburger
3 sweet Italian sausages
1 tsp. basil
1 tsp. oregano
½ tsp. garlic powder
1 sm. can tomato paste
water measured in can (½ to ¾ of can filled with water)
1 can stewed tomatoes
1 pkg. Lasagna noodles
1 carton ricotta cheese
Mozzarella cheese
Parmesan cheese
Brown hamburger & sausage. Add rest of ingredients. Simmer. Boil pkg. of lasagna noodles. Rinse noodles & drain well. Layer a 9 x 13 dish with noodles, meat mixture then ½ carton on ricotta cheese. Sprinkle with grated mozzarella cheese. Sprinkle with parmesan cheese. Repeat layers.
Bake 350 degrees for 25 minutes.
From: Diane Earl
Sunday, December 21, 2008
My Mom's Christmas Cheese Ring
My mom has made this pastry cheese ring for Christmas morning since I was in about 2nd grade. She got the recipe from her friend, Ann Flemming. It has always been a favorite of ours.
CHEESE RING RECIPE
1/2 C milk
1/2 C sugar
1 tsp. salt
l cube butter or margarine
1/2 C warm water
2 pkgs. yeast
2 eggs beaten
4 1/2 to 5 C flour
Scald milk, stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and l C. flour. Beat until smooth. Add enough additional flour to make a soft dough. Turn onto a lightly floured board. Knead until smooth and elastic about 8 min.
(I use my Kitchen Aid machine.) Place in greased bowl turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk (about 1 hour.) (I put mine in my oven that I have slightly heated and turned back off.) Punch down and let rise again until almost doubled, about 30 min. Turn dough onto lightly floured board and divide for rings.
Cheese Filling
2 8 oz. pkgs cream cheese
1/2 C. sugar
6 T. flour
2 egg yolks
1 tsp grated lemon peel (optional)
2 T. lemon juice
While dough is rising, soften cream cheese. Add sugar, beating until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice. Roll dough into three equal rectangles. Spread filling over 2/3 of surface.
Overlap to center making a roll. Join ends in a circle. Make cuts from outside edge 2/3 of the way to the center edge. Turn each section over on its side.
Bake in 350 degree oven until nicely browned (about 25 minutes.) Then cool and glaze with powdered sugar and water mixture.
My mom said: "It is so delicious! The family just loves this. I've been making it for years."
CHEESE RING RECIPE
1/2 C milk
1/2 C sugar
1 tsp. salt
l cube butter or margarine
1/2 C warm water
2 pkgs. yeast
2 eggs beaten
4 1/2 to 5 C flour
Scald milk, stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and l C. flour. Beat until smooth. Add enough additional flour to make a soft dough. Turn onto a lightly floured board. Knead until smooth and elastic about 8 min.
(I use my Kitchen Aid machine.) Place in greased bowl turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk (about 1 hour.) (I put mine in my oven that I have slightly heated and turned back off.) Punch down and let rise again until almost doubled, about 30 min. Turn dough onto lightly floured board and divide for rings.
Cheese Filling
2 8 oz. pkgs cream cheese
1/2 C. sugar
6 T. flour
2 egg yolks
1 tsp grated lemon peel (optional)
2 T. lemon juice
While dough is rising, soften cream cheese. Add sugar, beating until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice. Roll dough into three equal rectangles. Spread filling over 2/3 of surface.
Overlap to center making a roll. Join ends in a circle. Make cuts from outside edge 2/3 of the way to the center edge. Turn each section over on its side.
Bake in 350 degree oven until nicely browned (about 25 minutes.) Then cool and glaze with powdered sugar and water mixture.
My mom said: "It is so delicious! The family just loves this. I've been making it for years."
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