Given to me by my friend, Tina Zima.
Serves: 12 (easily doubled or tripled - great for large families or college student gatherings)
1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter
1 can (28 oz.) diced tomatoes, undrained
1 can (4 oz.) mushroom stems and pieces, drained
1 can (2-1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can (10-3/4oz.) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti into a greased 9”x13” baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 350F for 30-35 minutes or until heated through.
Banana Crumb Cake
3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
6 large ripe bananas, mashed
1 1/2 cups sugar
2 eggs, lightly beaten
2/3 cup butter or margarine, melted
Topping:
2/3 cup packed brown sugar
2 Tbsp. all-purpose flour
2/8 tsp. ground cinnamon
2 Tbsp. butter or margarine
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased angel food cake pan. Combine the first three topping ingredients; cut into butter until crumbly. Sprinkle over cake. Bake at 375F for 45-60 minutes or until knife comes out clean. Cool and remove to cake plate. Serve.
Freezes well.
Chicken and Dumpling Casserole
Yields: 6-8 servings
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup all-purpose flour
2 tsp. sugar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
4 cups chicken broth
1 package (10 oz.) frozen green peas
4 cups cubed cooked chicken
Dumplings:
2 cups buttermilk biscuit mix
2 tsp. dried basil
2/3 cup milk
In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9x13 baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. Bake, uncovered, at 350F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
Pumpkin Cake
This is my Grandma Elsie's recipe. It's one of my favourites.
1/2 cup butter
1 1/2 cups sugar
3 tsp. baking powder
1 cup pumpkin
2 tsp. maple flavouring
3/4 cup sweet milk
2 eggs
1/2 cup chopped nuts
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 cups flour
Combine wet ingredients. Combine dry ingredients. Mix wet and dry blends together. Put into two round greased cake pans. Bake at 350F until the cakes spring back when touched. Let cool. Ice with White Mountain or boiled icing with maple flavouring.
Honey Oatmeal Cake
My 4-H leader gave me this recipe. It's so easy to make and uses on-hand ingredients. Guest love it served warm with vanilla ice cream.
1 cup oats (not quick)
1 stick butter
1 1/4 cup boiling water
1 1/2 cup honey
1 tsp. vanilla
2 eggs
1 3/4 cup pastry flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Put oats, butter and boiling water in a large bowl. Let set for 20 minutes. Add honey, vanilla and eggs. Add the rest of the ingredients and pour into a greased 9x13 pan. Bake 30-40 minutes at 350F. Cool. Store in an air-tight container.
Montimarie's Honey-Baked Chicken
Serves 6 ~ Preheat oven to 375F ~ Baking Time: 1hr
Arrange in shallow covered baking dish:
1 - 3lb. fryer, cut up (or 3 lbs. of your favourite chicken part)Combine and microwave for 1 minute:
1/3 cup butterStir thoroughly and pour over chicken. Bake 1 hour, turning and basting, until chicken is tender and nicely browned. Excellent served over rice.
1/3 cup honey
2 Tbsp. prepared mustard
1/2 tsp. salt
1 tsp. curry powder
1/2 tsp. tarragon
~
This has been one of my favourite recipes over the past twelve years. John really enjoys it and it makes great leftovers, if there are any. :-) We especially like to make it with brown meat (thighs) and it's very moist.
Reuben Quiche ~ serves 4-6
(from Mom Phillips)
1 Tbsp. caraway seeds
1 9" pastry shell
8 oz. pastrami, shredded
1 Tbsp. prepared mustard
3/4 cup sauerkraut, drained
2 cups Swiss cheese
2 eggs, beaten
1 cup cream
1 Tbsp. onion, grated
1/2 tsp. dry mustard
Preheat oven to 375F. Sprinkle caraway seeds over pie crust. Prick crust and bake for 7 minutes. Fill pie shell with pastrami. Spread mustard over meat; top with sauerkraut and cheese. Mix together eggs, cream, onion and dry mustard. Pour into pie shell and bake for 45 minutes. Let stand 5-10 minutes before cutting. This also makes very good reheated leftovers. Tastes even better the second day.
Cranberry Pumpkin Bread ~ makes 2 loaves
(from Grandma Seagoe)
2 slightly beaten eggs
2 cups sugar
1/2 cup oil
1 cup solid pack pumpkin
2 1/4 cups flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries, chopped
Preheat oven to 350F. Combine eggs, sugar, oil and pumpkin; mix well. Combine flour, pie spice, soda and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured aluminum loaf pans. Bake for 45 minutes or until toothpick inserted into center comes out clean.
Shanghai Noodles with Spicy Beef Sauce ~ serves 4-6
3 Tbsp. vegetable oil
2 tsp. garlic, minced
2 tsp. fresh ginger, minced
1/4 crushed red pepper, or to taste
1 1/2 cups chopped onion
1 cup chopped water chestnuts
1 pound ground beef
1/2 cup chicken broth, divided
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbsp. cornstarch
16 oz. shanghai or vermicelli noodles, cooked and drained
2 Tbsp. toasted sesame oil
1/2 cup diagonally sliced green onions
Heat wok or large skillet until hot; add the oil, garlic, ginger and pepper flakes. Saute about 15 seconds. Add onion; stir-fry until onion is transparent. Crumble in ground beef; stir-fry until the meat is light brown. In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and sherry. Stir into meat mixture. Cover, reduce heat and simmer 10 minutes, stirring once or twice. Meanwhile, dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture; cook and stir until the sauce is thick. In separate bowl, combine the hot vermicelli and sesame oil. Pour sauce over top; toss gently to combine. Serve topped with the green onions.
Hot Buttered Rum Mix ~ serves 25
1 1/2 cups brown sugar
1/2 Tbsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup butter
1 tsp. allspice
1/4 tsp. nutmeg
rum or rum flavoring
hot water
cinnamon sticks
Combine first six ingredients in large mixing bowl. Beat with electric mixer until fluffy. Refrigerate in a covered container.
To serve: place 1 heaping Tbsp. of mix, 1 oz. rum or 1/2 tsp. rum flavoring in mug. Add hot water and stir. Garnish with a cinnamon stick.
| Return to journal home Cooking Links All Recipes Barefoot Contessa Cookbooks Online Cooking.Com Cook's Recipes CopyKat English Tea Store Epicurious Innkeeper Recipes Martha Stewart Online Recipe Source Schokinag Chocolate Williams-Sonoma | |||||||||||||||||||||||||||||||||||||||||||||||||
 | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| Search through entries | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
 | |||||||||||||||||||||||||||||||||||||||||||||||||