Kstetler's profile page
Recipes
Candied Acorn Squash
By kstetler
Preheat oven to 350. Quarter the squash
- 1 acorn squash
- 16 raisins
- 1/4 lb butter
- 1/4 lb brown sugar
- 1 Tbsp maple syrup
- 1 tsp nutmeg
- 1 tsp cinnamon
Spinach Stuffed Shells
By kstetler
Cook shells and drain. Spoon 1 cup sauce into lightly greased 9" x 13" pan
- 24 jumbo macaroni shells
- 1 32-oz jar spaghetti sauce with mushrooms
- 1 10-oz package frozen spinach, thawed and drained
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 small onion, diced
- 1/2 cup grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
- 1 tsp dried oregano
- Dash Tabasco
- Dash nutmeg
- 1/4 cup grated Parmesan cheese
Chicken Rice Casserole
By kstetler
Combine all ingredients in 1 1/2 quart casserole dish
- 1/4 cup chopped onion
- 2 cups chicken broth
- 2 cups chopped chicken
- 1 cup shredded cheese (optional)
- 1 cup uncooked rice
Veal Marsala
By kstetler
Saute garlic in oil for five minutes, discard garlic
- 1 small garlic clove, cut in quarters
- 2 Tbsp oil
- Veal cutlet
- 1 Tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- Pinch of nutmeg
- 1 small onion, thinly sliced
- 1/2 cup marsala wine
- 1 4-oz can mushrooms, drained or 1/2 lb fresh
- 1/2 tsp paprika
- 2 Tbsp parsley, chopped
Turkey Meat Loaf
By kstetler
Melt margarine in medium size saucepan over low heat
- 1 Tbsp margarine
- 2 small carrots, peeled and finely chopped
- 1 medium onion, finely chopped
- 1/2 small green pepper, finely chopped
- 1/2 small red pepper, finely chopped
- 1 tsp dried sage
- 1 large egg white, lightly beaten
- 1 lb lean ground turkey
- 1 cup soft white bread crumbs (two slices)
- 1/3 cup ketchup
- 2 oz swiss cheese, cut into 1/4" cubes
- 1/2 tsp black pepper
Ann Landers' Meatloaf
By kstetler
Combine first 7 ingredients, mix thoroughly
- 2 lbs ground round steak
- 2 eggs
- 1 1/2 cups bread crumbs
- 3/4 cup ketchup
- 1 tsp Accent
- 1/2 cup warm water
- 1 package Lipton onion soup mix
- 2 strips of bacon (optional)
- 1 8 oz can tomato sauce
Watercress Walnut Roquefort Salad
By kstetler
Preheat oven to 350. In baking pan, toast nuts in oven until golden and fragrant, about 10 minutes
- For caramelized walnuts:
- 1/4 cup walnuts
- 1 Tbsp sugar
- 1/4 tsp salt
- 1 tsp walnut oil
- For dressing:
- 1 small garlic clove
- 1/4 tsp salt
- 1 1/2 tsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 2 Tbsp walnut oil
- 1 Tbsp extra virgin olive oil
- 1/2 tsp finely chopped fresh tarragon or a pinch of dried tarragon, crushed
- For salad:
- 1 Belgian endive
- 2 bunches watercress (about 6 cups packed)
- 2 oz Roquefort, crumbled (about 1/2 cup)
Rhubarb Dessert
By kstetler
Mix flour, butter, and confectioner's sugar with hands and pat in bottom and sides of an 8" x 8" pan
- Crust:
- 1 cup flour
- 1/2 cup butter
- 5 Tbsp confectioner's sugar
- Filling:
- 3 cups cut rhubarb or peaches
- 1/4 cup flour
- 1 1/4 cup sugar
- 3/4 tsp baking powder
- 2 eggs
Italian Lasagna
By kstetler
Brown ground beef, drain excess fat
- Sauce:
- 1/2 lb lasagna noodles, uncooked
- 1 lb mozzarella cheese, grated
- 3/4 cup Parmesan cheese
- 1 lb lean ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tsp sugar
- 1 Tbsp salt
- 1 1/2 tsp basil
- 1/4 tsp pepper
- 1 28-oz can tomatoes, broken up
- 2 6-oz cans tomato paste
- Filling:
- 1 beaten egg
- 15 oz ricotta cheese
- 1 Tbsp dried parsley
- 1/2 tsp salt
Aunt Dee's Chicken Almond Salad
By kstetler
Combine chicken, celery, and lemon juice
- 3 cups cooked chicken breast, cubed
- 1 1/2 cups celery, diced
- 3 Tbsp lemon juice
- 1 cup seedless white grapes
- 1 cup toasted almonds
- 1 cup mayonnaise
- 2 eggs, hard-boiled and sliced
- 1 tsp dry mustard
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp capers
- 1/4 cup light cream