- Exercise
- Portion Control
Reduce calories
- Red meat 1x weekly
- Focus on white meats, chicken, fish, turkey
- Reduce white flour
- Increase whole grains and spelt
Feel free to browse.
These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.
Making your own is pretty easy
Here is some good information for you to remember in your cooking adventure.
How does elevation affect cooking?
Grandpa’s Brief
Use piping bag to create meringue “kisses”
Bake 300º about 15 minutes – verify time
From AZFamily Good Morning America
Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 4-6
Ingredients:
• 3-4 frozen, pre-cooked, boneless, breaded chicken tenders, thawed
• 1 large baguette
• 10 slices mozzarella cheese
• 1 cup marinara sauce
For the Garlic Butter
• ? cup melted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon grated parmesan cheese
Steps:
1. Preheat oven to 350 degrees.
2. Slice the thawed chicken breast tenders into ½ inch thick strips.
3. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
4. Hollow out the insides of the baguette pieces with a knife.
5. Lay two slices of mozzarella on top of each other with a 1 inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
6. Push the rolled chicken strips into a baguette piece.
7. Slice the stuffed baguette pieces into 1 inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
8. In a small bowl, mix together ingredients for garlic butter.
9. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
10. Wrap the foil over the re-assembled baguette and bake at 350 degrees for 20–25 minutes, until cheese is melted and the top is starting to brown.
11. Remove the foil and serve with marinara
What can I say… it does !
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Bring up to boil, then down to simmer. Cover and cook 1 hour stirring occasionally.
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
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.
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.
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.
Title of Recipe: Baked Zucchini
Ingredients:
3 cup sliced raw zucchini
1 ½ cup soda cracker crumbs
3 eggs (beaten)
1 cup milk
½ cup melted butter
2 cup shredded cheese
½ tsp salt
1-4 oz jar diced pimento
Instructions:
Pour into 2 quart greased casserole and bake at 300° uncovered 30-40 min. till golden brown.
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.
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.
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.
Title of Recipe: Self Rising Four
Ingredients:
1 c flour
2 ½ tsp baking powder
¼ tsp salt
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.
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.