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Recipes
Pecan Pie
By merehodge
from Joyce Temple
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon flour
- 2 egs
- 2 tablespoon milk
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 cup pecans, chopped
Spritz Cookies
By merehodge
Cream together butter and sugar
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 2 1/2 2 1/2 cups flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- colored sugars or sprinkles
Beef Stew
By merehodge
Heat oil in heavy stock pot over medium-high heat
- 2 lb chuck steak (or lean roast), trimmed and cubed
- 1/4 flour
- 1/4 cup oil
- 1 tsp salt
- 1 tsp celery salt
- 1 clove garlic
- 1 bay leaf
- 1/4 cup sherry or brandy
- 8 oz. tomato sauce
- 5-6 carrots, sliced
- 3-4 potatoes, peeled and cubed
- 1 cup frozen peas
- 8 oz. mushrooms, quartered
- mushrooms.
Orange Challah French Toast
By merehodge
reheat oven to 250º. In a large shallow bowl, whick together the eggs, half-and-half, orange zest, vanilla, honey...
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 large loaf of challah or brioche bread
- Unsalted butter
- Vegetable oil
- To serve: maple syrup, raspberry preserves, sifted confectioners sugar.
Quiche Lorraine
By merehodge
Place pastry in quiche dish
- 1 package of Pillsbury refrigerated pie crust
- 12 slices bacon, crisply fried and crumbled
- 1 cup shredded natural Swiss cheese
- 1/3 cup finely chopped onion
- 4 eggs
- 2 cups half-and-half
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne red pepper
Boeuf Bourginon
By merehodge
In a skillet brown beef cubes in oil
- 3 pounds lean boneless beef, cut in 1-inch cubes
- 3-4 tablespoons olive oil
- 1 cup burgundy wine
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 clove garlic, minced
- 1/2 leaspoon salt
- 1-2 tablespoons tomato paste
- 2 cups beef broth (1 can)
- 2 tablespoons flour
- 4 tablespoons butter
- 1 pound fresh mushrooms, sliced
- 2 tablespoons vegetable oil
- 4 meddium onions, sliced and sautéd
Bacon Tomato Capellini
By merehodge
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy
- 2 packages (16 Oz. Package) Bacon, Naturally Flavored
- ½ cups Bacon Grease, From The Bacon You're Cooking
- 2 cans (28 Oz. Cans) Diced Tomatoes, Nothing Added
- ½ cups Chopped Fresh Basil
- 2 cloves Fresh Garlic, Minced
- 1 bunch Chopped Green Onions
- 2 teaspoons Salt, Optional
- 1 box (16 Oz. Box) Capellini Or Angel Hair Pasta
Cube Steak Skillet Stew
By merehodge
On a dinner plate, combine flour and salt & pepper to taste
- 3 tablespoons flour
- Salt and pepper to taste
- 6 cube steaks
- 1 tablespoon butter, divided
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic gloves, pressed
- 1 can beef broth
- 1/2 teaspoon thyme
- 1 teaspoon Worcestershire sauce
- 2 cups frozen peas ( petite pead are best).
Cinnamon Rolls by PW
By merehodge
Mix the milk, vegetable oil and sugar in a pan
- MAPLE FROSTING:
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- _____
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cups Milk
- 1/4 cups Melted Butter
- 1/4 cups Brewed Coffee
- 1/8 teaspoons Salt
Cube Steak Stroganoff
By merehodge
In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering ...
- 3 teaspoons vegetable oil
- 6 cube steaks
- Salt and pepper to taste
- 1 onion, chopped
- 1 lb. mushrooms, sliced
- 3/4 cup chicken broth
- 1/2 cup low-fat sour cream, room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon tarragon