Belgian Waffles <> Beef Stroganoff
Carmel Corn <> French Oinion Soup <> Cauliflower Soup
PEANUT BLOSSOMS <> EASY LASAGNA
BROCCOLI CHEDDAR BAKED POTATOES <> Quick Macaroni cheese.
Irish desert squares <> Dill Pickles <> Pickled Beets <> Rice Cake
Brochette's <> Onion Soup <> Crepes <> French Toast <> Squash & Potato Soup <> Penny's fish dish
Clean Beets. Boil until tender (1/2 to 3/4 hours - till fork goes in easy) Cut top and bottoms
off and peel away skins. Place in jars.
Add: 1/2 teaspoon salt for pint size jar.
1 teaspoon salt for quart size jar.
Cover with vinegar solution to top of jar.
Vinegar solution:
Half Vinegar Half water brought to a boil.
Place lid on jar (tightly) and place upside down. Cover with a towel to keep heat in - leave
overnight.
CRISPY DILL PICKLES
Wash Cucumbers and prick with a fork, soak overnight in cold water.
Fill bottom of jars with Dill plus cut up Garlic cloves; fill with cucumbers, making sure there is
a row of dill in the center and also at the top.
Mix together: 1 cup pickling salt 10 cups water 2 cups vinegar
Bring to a boil. Pour boiled mixture over Cucumbers right to the top and seal jars.
1 small head cauliflower
1/2 cup sliced fresh mushrooms
1/4 cup chopped whole green onions
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
Dash ground black pepper
2 bouillon cubes (Chicken preferably)
2-1/2 c. cauliflower broth
1/2 c. half-and-half cream
Wash cauliflower head and stems in 1 quart saucepan. Simmer until barely tender in sufficiently salted water. In large saucepan, sauté mushrooms and onions in butter. Blend in flour, salt and pepper. Dissolve bouillon cubes in hot cauliflower broth. When dissolved, stir broth into fat and flour mixture in saucepan. Add cream and cook until slightly thickened, stirring constantly. Add remaining cauliflower. Serve hot. Garnish with freshly grated nutmeg.
Yield: Four to six servings.
LUCK OF THE IRISH DESSERT SQUARES
CHOCOLATE CRUMB CRUST (recipe follows)
1 package (3 oz.) cream cheese, softened
1/2 cup sugar
1/2 cup HERSHEY'S Cocoa
1/4 cup milk
5 cups frozen non-dairy whipped topping, thawed (about 12 oz.), divided
1/4 to 1/2 teaspoon mint extract
Green food color
Mint leaves (optional)
1. Prepare CHOCOLATE CRUMB CRUST.
2. In small bowl, beat cream cheese until fluffy.
Gradually add sugar, beating until well blended.
Add cocoa alternately with milk, beating until smooth.
Gradually fold in 3 cups whipped topping; spoon mixture over crumb crumb.
3. In small bowl, stir together remaining 2 cups whipped topping,
mint extract and food color; spread over chocolate layer.
Cover; refrigerate about 6 hours or until set.
Cut into squares. Garnish with mint leaves, if desired.
Cover; refrigerate leftover dessert. 6 to 9 servings.
CHOCOLATE CRUMB CRUST
1 cup graham cracker crumbs
1/4 cup HERSHEY'S Cocoa
1/4 cup sugar
5 tablespoons butter or margarine, melted
In small bowl, stir together all ingredients until well blended.
Press crumb mixture onto bottom of 9-inch square pan.
Recipe may be reprinted courtesy of the Hershey Kitchens.
BROCCOLI CHEDDAR TWICE BAKED POTATOES
4 medium baking potatoes
1 cup shredded light Cheddar cheese
1 cup plain yogurt
1 clove garlic minced
½ tsp. salt
1 cup chopped broccoli
¼ tsp. pepper
1 cup sliced mushrooms
1/8 tsp. Paprika
1 cup chopped pimentos, well drained
Wash potatoes well. Dry and pierce several times with fork.
Bake at 400 deg. For about 1 hour or until soft. Cool. Cut potatoes in half lengthwise,
carefully scoop potato pulp into bowl ( leave ½" of pulp to keep potato skins intact.) Set
potato skins aside. To pulp, add yogurt, salt, pepper, paprika and ½ cup cheese. Mix until
light and fluffy, Set aside. Coat skillet with oil; heat until hot. Add garlic, broccoli, mushrooms
and pimentos; cook until tender.
Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on a
ungreased baking sheet; sprinkle evenly with remaining ½ cup cheese. Bake at 375 deg. for
10 minutes or until cheese is melted and bubbly. 8 servings.
Alternate: Add 1 cup leftover diced chicken with vegetables. Makes a great lunch or light
supper with salad or soup.
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½ pound ground beef
1 jar (32 oz) spaghetti sauce
½ cup water
1 container (15 oz) cottage cheese
1 egg, slightly beaten
½ teaspoon salt
½ teaspoon pepper
9 lasagna noodles (uncooked)
½ pound mozzarella cheese thinly sliced
½ cup grated Parmesan cheese
Yield : 6 servings
Crumble ground beef in large bowl.
Cook at High 2 to 3 minutes, or until beef is browned: Sir in spaghetti sauce
and water. cook at High until bubbly.
Meanwhile, combine cottage cheese, egg, salt and pepper. Spoon 1/2 cup
sauce in 12x8-inch dish. Alternately laying noodles, egg mixture, mozzarella
cheese and sauce, forming 3 layers. Cook, covered with plastic wrap, AT
HIGH 8 MINUTES AND AT MEDIUM-LOW 35 TO 38 MINUTES, OR
until noodles are tender. if necessary, shield ends of dish with foil, during
last 10 minutes of cooking time. Sprinkle with Parmesan cheese: let stand,
covered, 15 minutes before serving.
Brown about 1 1/2 lb. H'Burg, One onion,
when cooked add 1 can of mushrooms, 1 1/2 cups sour cream or milk, 1 can Campbell's condensed cream of mushroom and onion soup.add 1/2 package dry onion cup a soup mix. MIX WELL.
Cook one bag Lancia noodles or broad noodles,
mix with above and its ready to enjoy. To Top of Page
French Onion Soup from the Chez Francois cookbook
You start off by making a white stock (fonds blanc)
Place bones, carcasses, and water in a large stock pot. Bring to a boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to simmer for 4-5 hours partly covered, skimming fat as necessary. Strain well (or just ladle the soup out, leaving the bones, etc. behind).
French onion soup
Melt the butter on low heat in a large saucepan. Add the onion, and cook for 30-40 minutes, stirring often, until the onions are soft and golden brown. Add the fonds blanc, and simmer for 30 minutes. Add salt and pepper to taste.
In a 375 F oven place 16 1/2-inch slices of bread, cut into ~1-inch pieces. Bake until golden brown (5-8 min) . Put the soup into individual serving dishes, top with the croutons and 1 heaping tbs. cheese each (I find I really need more like 2 tbs. each) Brown the cheese under a broiler and serve immediately.
Preheat waffle maker
Put all ingredients exept egg whites in a large mixing bowl, beat with mixer on low speed until moistened, increase speed to medium , mix until smooth.
By hand gently fold in egg whites
Bake until golden, about 2 1/2 minutes.
1 Cup Margarine.
2 cups packed brown sugar.
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
6 quarts popped corn
Melt margarine, stir in brown sugar, corn syrup & salt.
Bring to a boil stirring constantly.
Boil without stirring for 5 minutes, remove from heat, stir in baking soda & vanilla.
Pour over popcorn, mix well.
Put in oven at 250 deg. 1 hour stir every 10 minutes.
PEANUT BLOSSOMS
1 bag (9 oz.) Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy or Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Heat oven to 375 degrees Fahrenheit.
Remove wrappers from chocolate pieces.
In large mixer bowl, beat shortening and peanut butter until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt;
gradually add to peanut butter mixture.
Shape dough into 1-inch balls.
Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately place chocolate piece on top of each cookie,
pressing down so cookie cracks around edges.
Remove from cookie sheet to wire rack.
Cool completely.
About 4 dozen cookies.
Recipe may be reprinted courtesy of the Hershey Kitchens.
To TOP OF PAGE
1 cup rice (Royal Gem rice is best) 4 cups milk
1/2 cup sugar 2 egg
1 1/2 tsp vanilla Brown Sugar
Let rice boil gently on medium heat with milk until milk is almost gone.
Stir often, do not boil fast
Take off heat and add sugar, egg yolks, vanilla and mix.
Beat egg whites until fluffy and fold in mixture very gently.
Pour in very large pie tin or 10" x 2" deep pan.
Sprinkle brown sugar on top To TOP OF PAGE
Squash
& Potato Soup (Kerri’s)
4 Cups peeled & diced butternut squash
4 cups peeled & diced potatoes
1 tbsp butter
1 onion – diced
6 cups chicken stock
1 tbsp cider vinegar
1 bag spinach
Sauté squash, potatoes & onion in butter 2 minutes
Add stock and bring to a boil
Reduce heat – simmer for 30 minutes.
Take potatoes and gently mash veggies in stock (do not purée)
Stir in vinegar and spinach.
Mix in a large bowl, and then spread in a 9 X 13 pan.
10oz spinach
1 stock celery chopped.
½ cup green onion chopped.
1 tsp minced garlic or powder.
2 tbs dry parsley or ½ cup fresh
1 tsp fennel seed
2 tbs balsamic vinegar.
1 tsp pepper.
3 tbs melted butter.
Save ½ of this to put on top.
Mix all above then put in pan.
Spread 1 cup Italian cheese on top of spinach mixture.
Place 1 ½ lb’s COD on top of spinach
Then dribble the rest of the butter on top
Spread bread crumbs on top.
Top with parmesan cheese.
Bake for 20 to 30 minutes, depends on oven
375 to 400 degrees, again depends on oven.
2 cups Macaroni
2 ½ cups shredded cheddar cheese divided
1 ½ cups diced ham
1 ½ cups sour cream
1 cup cottage cheese
2 green onions finely chopped
1 egg lightly beaten
Salt and pepper to taste
Combine 1 ½ cups cheddar cheese, and remaining ingredients in large bowl
Mix well and add macaroni.
Turn in greased 9” square baking dish. Sprinkle the rest of cheddar cheese on top of dish.
Bake at 350 degrees for 30 minutes until hot.
Enjoy
Mix milk with 3 or 4 eggs in a shallow dish.
Soak bread slices while
preheating frying pan.
Fry one side in butter or margarine then turn over ,
serve hot with light brown sugar or
syrup, finish with a little cinnamon.
Recipe was send in by Isabelle Holvoet, Bissegem, Belgium.