Apple Pancake Dippers

apple Pancake dippers

·        4 apples, peeled, sliced and cored

·        1 batch favorite pancake batter

·        1 tsp. cinnamon

·        Some oil and butter, for pan

·        1/2 c. cinnamon sugar

·        Maple syrup, for dipping

DIRECTIONS

1.     Toss apple slices in pancake batter until totally coated.

2.     Meanwhile, in a large nonstick skillet over medium heat, heat oil and butter. Add apples and cook undisturbed until bubbles form on pancake batter, 2 minutes.
     Flip and cook 2 minutes more.

3.     Transfer apple pancakes to bowl of cinnamon sugar and toss while warm.

4.     Serve with maple syrup.


 

Brownie Pudding

Brownie Pudding

1 cup flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup granulated sugar

2 tablespoons cocoa

½ cup milk

1 teaspoon vanilla, (I usually leave this out)

2 tablespoons butter, melted

¾ cup chopped walnuts, optional

1. In medium bowl put dry ingredients. Stir.

2. Add milk, vanilla and melted butter.

3. Stir until smooth.

4. Spread in a greased 11" x 7" pan (or 8" x 8" pan)

5. Place on baking sheet.

Sauce : mix 1 cup brown sugar

                    4 tablespoons cocoa  

                    1¾ cups hot water

Mix sugar and cocoa together then sprinkle over batter.

Pour hot water over entire pudding.

Bake in 350* oven 40 - 50 minutes

Serve warm or cold with whipped cream or ice cream.

Tenderflake Pastry

Tenderflake Pastry

5 cups flour

1 lb. Tenderflake lard

2 tsp. salt

2 tsp. sugar

1 egg, 3 Tb. vinegar and ice water to make 1 cup.

1. Stir together flour, sugar and salt

2. Using a pastry blender, cut in lard till pieces are pea size.

3. Add liquid mixture and stir gently to combine.

3. Form into 5 or six discs, wrap in plastic wrap and refrigerate until ready to use.

Yield: 3   9” double crust pies or 6 shells

Saucy Chicken

Saucy Chicken

2 or 3 chicken breasts

Cut into bite size pieces and brown in fry pan.

Add;     one 8 oz. Bottle Catalina Salad Dressing

            1 cup apricot or peach jam

            1 pkg. Dry Lipton's Onion soup Mix

Simmer until chicken is tender and sauce thickens.

Serve over cooked rice.

Swiss Steak

Swiss Steak

2 lbs. round steak, 1” thick     

Flour, salt and pepper

2 Tb. oil                                              

1 medium onion, diced

1 cup diced celery

Some green pepper, chopped, optional                                 

1 can tomato soup

½ cup water (or I like to add some bottled tomatoes or tomato juice in place of the water)

                       

1. Cut meat into serving size pieces.

2. Pound to make thinner with mallet or back of large knife.

3. Season with salt and pepper and dredge in flour. Maybe pound flour into meat a bit then
 add more flour. Let rest 15 minutes.

4. Heat oil in large skillet and sear meat until golden brown on both sides.  

5. Add veggies, soup and water.

6. Cover and bake in 350* oven about 1 hour.

7.Thicken gravy if desired.

Serves 5 or 6.

Meat Loaf

Meat Loaf

1 ½ lbs. ground beef

1 egg

¼ cup milk

12 saltine crackers, crushed

½ tsp. sage

1 tsp. parsley flakes

1 tsp. salt

¼ tsp. black pepper

Gently combine all ingredients.

Shape into one loaf, place in pan.
Bake at 350* for about 1 ½ hours.

Or make 6 mini loaves and bake about 1 hour.

Meat Loaf Cups

Meat Loaf Cups

2 eggs beaten                          ¼ cup milk                  

¼ cup ketchup                         ½ cup crushed cornflakes

4 Tb. minced onion                 1 tsp. prepared mustard

1 tsp. salt                                 ¼ tsp. pepper

2 pounds lean ground beef

1. Combine all ingredients.

2. Divide and put into 12 foil lined muffin cups.

3. Bake at 350* for 25 minutes.

Or bake in individual heart shaped pans.

To make Meat Loaf Cupcakes  combine 2 cups leftover mashed potatoes with some milk and melted butter and 1/3 cup shredded cheddar cheese.

Top each  mini meatloaf cup with about 3 Tb. potato mixture, sprinkle with paprika.
Place back in oven to brown potatoes.

Hearty Hamburger Supper

Hearty Hamburger Supper

¾ to 1 lb. lean ground beef    

1 small onion, chopped

4 cups diced cabbage            

¼ cup flour                 

1½ tsp. salt                             

¼ tsp. paprika

2 cups milk                             

¾ cup sour cream

1. In large saucepan, cook beef and onion until beef is browned.

2. Add cabbage, cook and stir for 2 minutes.

3. Sprinkle with flour, salt and paprika. Mix well.

4. Gradually add milk, bring to boil and simmer until cabbage is tender.

5. Gently stir in sour cream.

6. Serve over mashed potatoes.

Yield 4 servings.

Classic Wedge Salad

 Classic Wedge Salad

• 4 slices bacon, cooked and crumbled
• 1 large shallot, sliced into 1/8-inch-thick rings or a red onion
• 1/4 cup red wine vinegar
• 4 ounces blue cheese, crumbled (1 cup)
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons milk
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 head iceberg lettuce (9 ounces)
• 12 ounces cherry or grape tomatoes, halved

Instructions

1. Combine shallot and vinegar in bowl and let sit for 20 minutes.
2. Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
3. Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter. Hit the core end of the lettuce forcefully against the counter to loosen the core. Twist and pull the core out of the bottom of the head.
4. Cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
5. Arrange lettuce wedges on ­platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.