Instead of Frying Fish

 

Instead of Frying Fish

 

1 pound fish fillets

¼ cup milk

1 cup crushed potato chips

¼ cup Parmesan cheese

¼ tsp. dried thyme

1 Tb. dry bread crumbs

2 Tb. butter, melted

 

Cut fish into serving size pieces.

Place milk in a shallow bowl.

In another shallow bowl, combine potato chips, cheese and thyme.

Dip fish in milk, then coat with the potato chip mixture. Sprinkle a greased 8” square baking dish with bread crumbs.

Place fish over crumbs; drizzle with butter.

Bake uncovered at 500* for 12-14 minutes or until fish flakes easily with fork.

Yield: 4 servings

 

Chinese Hekka

  

Chinese Hekka

 

1 lb. hamburger                      

1 large onion, minced            

2 cups slivered carrots           

2 cups slivered celery

2 cups sliced cabbage           

¼ cup soy sauce

½ cup water

 

Fry meat and onions together.

Add remaining ingredients. Let simmer 25 minutes.

 

Serve with cooked rice:          1 cup rice

                                                2 cups cold water

                                                1 tsp. salt

Cover, bring to boil.

Turn down heat and simmer without raising lid for 30 minutes.

 

 

 

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

 

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

Add cabbage, cook and stir for 2 minutes.

Mix flour, salt and paprika together and sprinkle on meat. Mix well.

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

Gently stir in sour cream.

Serve over mashed potatoes.

Yield 4 servings.

 

Individual Meat Loaves

 

Individual Meat Loaves – Celanie Scoville

 

1 lb. lean ground beef            

1 egg

¾ cup milk                              

½ cup quick cooking oats

½ cup chopped onion            

1 tsp. salt

1 cup shredded cheddar cheese

 

Mix well and shape into 6 small loaves. Place in 9 x 13 pan.

 

Sauce: 2/3 cup ketchup

            ½ cup brown sugar

            1½ tsp. prepared mustard

Pour sauce over loaves. Bake in 350* oven for 1 hour.

 

 

Stollen

 

Stollen - Herta Gehmlich (Half Recipe altered a bit.)

 

8 cups flour

2 cups lukewarm milk

2 Tb. active dry yeast dissolved in ½ c. warm water

 

1 cup butter

3/4 cups sugar

1 cup slivered almonds

1/3 cup citron peel

grated peel of 1 lemon

1 Tb salt

1 tsp. mace

1 cup golden raisins, chopped a bit

 

Make a sponge with 2 cups flour, yeast, water, 2 Tb. sugar and milk. Let rise while preparing rest of ingredients.

In processor chop almonds, citron and raisins

When sponge is bubbly add: butter, sugar, almonds, peels, raisins, and mace. Knead well.

Add 5 – 6 cups flour and knead. The more it is kneaded the nicer the texture.

Put dough into large bowl. Cover and place in warm area to rise until double.

Punch down and let rise again.

Form into loaves, long and flat shaped. I make 5 or 6. Place on ungreased baking sheets, cover and let rise. Used about 4A00 grams of dough per loaf.

Heat oven to 350*.

Just before putting into oven, slash top of each loaf with sharp knife.

Bake about 30-40 minutes depending on size of loaf.

Remove loaves to cooling rack. Working with one loaf at a time brush top and sides with melted butter then immediately sprinkle with granulated sugar.

Now next day put into freezer and try to wait until Christmas morning before eating.

 

 

 

 

Italian Bread Sticks

 

 

Italian Bread Sticks – Marie Hill

 

1 ½ cups water

1 Tb. Sugar

2 ¼ tsp. yeast

1 tsp. salt

Mix and let stand about 10 minutes then

   Add about 3 cups flour. Mix with wooden spoon.

Pour dough into greased baking pan.

Pat and spread until even.

Brush with ¼ cup melted butter.

Slice with pizza cutter into strips, top with seasonings;

   garlic powder, cheese, dill, salt  

Bake at 400*for 15 minutes

OR

Roll or pat dough on greased counter into a rectangle

Using pizza cutter cut into strips about 1inch wide.

Place strips on greased baking sheet

   with a little space between each strip.

Brush with melted butter, let rise a bit.

Bake in 400* oven about 15-20 minutes.

Mix together;        4 Tb. unsalted butter, melted

                                 3 cloves minced garlic

                                 1 Tb. fresh parsley

                                 1-2 tsp. kosher salt

                                 1 tsp. dried basil

                                 1 tsp. garlic powder

                                 Fresh grated parmesan cheese

Brush over baked, warm bread sticks

 

 

Mexican Cornbread

 

Absolute Mexican Cornbread

1 Cup melted butter
1 Cup sugar
4 Eggs
1 (15 oz.) can cream corn
1 Small (4 oz.) can chopped green chillies drained
1/2 Cup shredded cheddar
1/2 Cup shredded Monterey Jack cheese
1 Cup all purpose flour
1 Cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 300. Lightly grease 9x13 inch baking dish.

Beat together butter and sugar then add eggs one at a time. Blend in cream corn, chillies and cheeses then add flour, cornmeal, baking powder and salt. Pour in pan and bake an hour or until toothpick comes out clean.

This is yummy!

Pear Butter

           Pear Butter – Mother

 

4 cups pear pulp        

4 cups sugar              

1 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg             

½ tsp. cloves

Mix together and simmer until thick.

Pour into hot jars. Seal.

Delicious on scones. (fried bread dough)

 

                                                                               

Cheesy Creamed Corn

 

Cheesy Creamed Corn  - Bev Bateman

 

3 pkg. (16 oz each) frozen corn                    

2 pkg. (one 8oz, one 3 oz) cream cheese, cubed

¼ cup butter, cubed                                       

3 Tb. water

3 Tb. milk                                           

2 Tb. sugar

6 slices processed American cheese, cut up

 

Combine all ingredients in a slow cooker, mix well.

Cover and cook on low for 4 hours or until heated through and the cheese is melted.

Yield : 12 servings.