Category: Cindy Recipe Cards

Banana Bowl

Ingredients:

  • 2 cu skim milk
  • 3 egg yolks
  • 1/3 cu sugar
  • 3 tbl corn starch

Instructions:

Slice & line bowls deeply. Whisk over simmering water until ribbons start to form about 10 minutes, will also increase in volume. Ladle over bananas into bowls, poke bananas down, refrigerate for 1 hour (better overnight). Tunk air bubbles out, cover & refriderate.

Special Steps:

Serve with whipped cream and crumbled cookies.

Chicken Under A Brick

Ingredients:

  • 3 lb whole chicken (no need to brine)
  • 1 tsp parsley
  • 1 tsp thyme
  • 1 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 1 TBL AP flour
  • 1 TBL tomato paste
  • 1/2 onion
  • 1/4 C apple cider vinegar
  • Lemon Baste (recipe below)
  • 1 ½ red potatoes (cut)
  • 5 cloves garlic
  • 1 large (or two Roma) tomatoes

Step by Step:

  1. Cut out back bone/w poultry shears, work from tail to neck.
  2. Flip back over and open skin side up.
  3. Flatten w/ hand & hammer, cover w/ wrap to protect skin.
    Season w/salt, pepper, Grandpa's Thunder Powder or Arghhh Powder, or whatever seasoning you prefer.
  4. Cook skin side down in 1 tsp oil @ high heat.
  5. Set dutch oven or cast iron skillet on top of chicken.
    Traditionally, use a brick wrapped in foil.
  6. Heat down to med and cook 15 min.
  7. Flip w/both legs, remove from skillet.
  8. Pour out most grease.
  9. Put potatoes and onion in pan and toss w/parsley, salt, thyme, etc.
  10. Sprinkle with flour, and stir just a bit.
  11. Put chicken on top of potatoes, skin side up.
  12. Add tomato paste, 1/2 C water and vinegar to pan.
  13. Brush with thyme, lemon baste
  14. Cover and cook @ 350° for 30 min., remove chicken and continue cooking potatoes for 10 more minutes if they need it.  Potatoes should be soft.

Special Steps:

Lemon Baste: 2 tsp oil, garlic, 1 ½ tsp thyme, pepper flakes, lemon juice, ½ tsp salt, ¼ tsp black pepper.

Apple Tart

Title of Recipe: Apple Tart

Ingredients:
Frozen puff pastry
3 granny smith apples (peel, core & slice ¼” thick)
1/3 cu granulated sugar
eggs (w/ egg yolk separated)
Jelly
2 tbl butter

Instructions:
Roll out frozen puff pastry, that’s been thawed, rolled out w/o unfolding to twice size. Trim edges. Put onto baking sheet, refrig for 10 minutes. Mix apples w/ 1/3 cup sugar, egg wash, brush entire thing but don’t drip over edges. Score edge ½” all around, don’t cut through. Layout apples, dot top w/ 2 tbl butter, cut into pieces, put into over for 35 min.

Special Steps:
To glaze, water & jelly, heat and paint on.

Couscous

Title of Recipe: Couscous

Ingredients:
1 CU couscous
1 TBL olive or peanut oil
1 radish (diced)
6 peanuts (crushed)
1 TBL parsley (dried)
1 cherry tomato (diced)
1 chives (diced)
8 yellow raisins (coarsely chopped)
fond – remains of fried pork chop

Instructions:
1. Cook couscous
2. Add remaining ingredients and toss

Orange – Blueberry Marmalade

Note:  This is my recipe with a few enhancements from Bobby Flay.

Ingredients
8 oranges (washed and zested)
2 lemons (washed and zested)
2 cups sugar (per ea cup of fruit)

1 C blueberries – for near the end

Step by Step

  • Wash and zest your oranges and lemons.
  • Put the zest into a LARGE pan or kettle with 1 C water to soak for about an hour
  • Cut up sections of fruit, discarding the pith and internal segment walls.
  • Add fruit into the pan with the zest
  • Bring water to boil, lower heat, simmer for 10 minutes.
  • Add blueberries and sugar to the pan.
    • For each cup of fruit, add 1 cup sugar.
  • Add pectin per instructions on the pectin package
  • Stir vigorously
  • Cook over high heat until it sheets from spoon or candy thermometer reads 221°.
  • Turn marmalade into hot sterilized prepared canning jars

Stollen

Title of Recipe: Stollen

Ingredients:
2 cup milk
1 pkg dry yeast
1 ½ cup flour
3 eggs
1cup sugar
1 tsp salt
1 cup melted shortening
1 cup raisins
½ cup citron
¼ cup orange rind
¼ cup lemon rind
½ cup blanched almonds
2 tsp Grandpa’s CinnaSugar®
5 ¾ cup flour
powdered sugar
candied fruit

Instructions:
Scald, cool to lukewarm 2 cups milk, soften 1 pkg dry yeast in ¼ cup lukewarm water. Let stand 5 min, then add to milk. Stir in 1 ½ cup flour. Keep in warm place until bubbly. Blend in 3 beaten eggs, 1 cup sugar, 1 tsp salt, 1 cup melted shortening. Add 1 cup chopped raisins, ½ cup citron, ¼ cup orange rind, ¼ cup lemon rind, ½ cup blanched almonds.

Dredge w/1/4 cup flour, add to sponge w/juice and rind of 1 lemon, sift together 5 ¾ cup sifted flour, ¼ tsp cinnamon, ¼ tsp nutmeg. Stir into sponge to make stiff dough, turn out on floured board, knead until smooth, add more flour if necessary. Put in greased bowl, cover w/damp cloth. Let rise in warm place until doubled in bulk, about 2 hours. Punch down, shape into 6 loaves w/half of dough put in greased 3×4” pans. Braid wreath on greased cookie sheet. Let rise until doubled in bulk. Bake in 375° oven, 30 minutes. Frost w/powdered sugar icing.

Special Steps:
Decorate with candied fruit.

Spritzkuchen

Title of Recipe: Spritzkuchen

Ingredients:
2/3 cup butter
2/3 cup sugar
2 egg yolks (well beaten)
½ tsp salt
½ lemon (grated rind and juice)
¾ cup finely grated almonds
2 cup sifted flour

Instructions:
Cream butter and sugar until light and fluffy. Add egg yolks, salt, lemon rind and juice and almonds. Beat until mixture becomes thick and lemon colored. Add flour and mix well. Fill cookie press & force through star design onto ungreased cookie sheets. If cookie press is not available, drop. Bake at 325° for 15 min.

Meat Loaf

Title of Recipe: Meat Loaf

Ingredients:
2/3 cup dry bread crumbs
1 cup milk
1 ½ – 2 lbs ground beef
2 beaten eggs
onion salt, etc.
½ tsp sage
¼ cup brown sugar
¼ cup catsup
¼ tsp nutmeg
1 tsp dry mustard

Instructions:
Bake in greased pan at 350° for 45 min.

Special Steps:
Piquant sauce. ¼ c brown sugar, ¼ cup catsup, ¼ tsp nutmeg and 1 tsp dry mustard.

Zucchini Supreme

Title of Recipe: Zucchini Supreme

Ingredients:
6 lg. Zucchini
6-8 pieces of broken bread
2 cloves garlic (minced)
4 eggs
salt & pepper
½ lb grated sharp chedder cheese

Instructions:
Boil zucchini just until tender (about 10 min), drain and add 6-8 pieces of broken bread. Mix w/garlic, salt & pepper, add 4 eggs and mix well. Pour mixture into casserole dish. Cover w/grated sharp cheese (1/2 lb). Bake at 350° for 20-30 minutes.

Veal Parmigiano

Title of Recipe: Veal Parmigiano

Ingredients:
Veal
1 egg
¼ cup dry bread crumbs
grated cheese
tomato sauce
onion salt
garlic salt
salt & pepper

Instructions:
Dip veal in egg, then crumb mixture. Sauté in hot salad oil until golden brown, place in bake pan. Heat oven to 350°. Mix tomato sauce, onion salt, garlic salt and salt & pepper, pour over meat, add more cheese to top and bake uncovered 30 min.

Cream Of Tomatoe Soup

Title of Recipe: Cream Of Tomatoe Soup

Ingredients:
3 cup tomatoe
1 tbl onion
¼ tsp celery seed
¼ bay leaf
2 cloves
4 tbl butter
4 tbl flour
3 cup milk

Instructions:
Cook uncovered 15 min, tomato, onion, celery seed & bay leaf. Press thru sieve, remove from heat. Make a hot white sauce with butter, floour & milk, add to soup and reheat.

Garden Skillet Supper

Title of Recipe: Garden Skillet Supper

Ingredients:
½ c butter
1 c onion (thinly sliced)
2 zucchini (1/2” slilces)
1 med eggplant (peeled and cut ½” slices)
½ c flour
2 green pepper (cut in strips)
2 tomatoes (wedges)
1 tsp salt
¼ tsp oregano
1/8 tsp pepper
garlic

Instructions:
In covered elect skillet melt butter, sauté onions, garlic until onions tender. Dip zucchini and eggplant in flour to coat lightly. Add to onions along w/green pepper, cover and simmer 30 min. Add tomatoes, salt, oregano and pepper. Cook an additional 15 min. Serve over rice.

Seasoning for Vegetables

Title of Recipe: Seasoning for Vegetables

Ingredients:

Instructions:
Broccoli with toasted blanched almonds added to the butter – too good to save just for company.
2. Beets and orange. Grate orange rind and add to melted butter before pouring over hot beets.
Cabbage, cauliflower and lima beans like a touch of curry powder in the butter.
Peas, green or lima beans, carrots, corn and greens of all kinds take kindly to onion butter; sauté ¼ c. minced onion in ¼ c. butter or margarine 5 minutes. Pour over seasoned veggies.
The cabbage family likes a touch of prepared mustard, in butter or white sauce.

Mexican Salad

Title of Recipe: Mexican Salad

Ingredients:
1 lb hamburger
1 onion (diced)
1 can stewed tomatoes
2 small cans tomato sauce
1 can chili w/out beans
1 can mushrooms
2 tsp worchestershire sauce
½ tsp garlic salt

Instructions:
Brown hamburger with onion. Add all ingredients to cooked hamburger. Cook and simmer 1 hour. Serve over tossed salad topped with fritos and grated cheese.

Pizza Pie

Title of Recipe: Pizza Pie

Ingredients:
2 cups biscuit mix
½ cup water
½ cup grated parmesan cheese
1 sm can tomato sauce
1 cup nippy cheese
anchovies
sardines
salami
oregano
2 tbl cooking oil
½ med onion (grated)

Instructions:
Mix biscuit mix with water. Knead about 1 minute. Roll into ¼” thick circle. Place on baking sheet. Pinch edge to make slight rim. Arrange other ingredients on dough in order listed. Bake at 425° for 20-25 minutes. Serve in wedges.

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