Category: Grandpa’s Use Only

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.

Marshmallows

SUGAR TEMPERATURE CHART

Making your own is pretty easy

  • 3/4 oz gelatin
  • 1/2 C COLD Water
  • 1/2 C warm water
  • 1.5 C granulated sugar
  • 1 C Light corn syrup
  • 1/4 tsp salt
  1. Dissolve gelatin in cold water
  2. Let rest while you prepare hot mixture
  3. Heat water and sugar on medium high for 3-5 minutes
  4. Heat until 240º
  5. Add Light corn syrup to the pan
  6. Continue to heat until it goes up to 245º
  7. Take to your mixer and add to the gelatin in your mixer – POUR SLOWLY
  8. Beat as much air in as possible, so crank the speed up to high
  9. Beat about 12 minutes – longer for a stiff marshmaallow
  10. Add 1 tsp vanilla extract
  11. Spray a baking tray with oil, then pour in confectioner sugar and shake to dust
    ALTERNATELY PIPE INTO LONG STRIPS THEN SNIP INTO PIECES
  12. Pour into a flat baking tray using a greased spatula
  13. Smooth it out
  14. Paint with simple syrup
  15. Sprinkle with more confectioner sugar or dip into sparkles
  16. Turn out and cut with a pizza cutter
  17. Dust with a mixture of sugar and corn starch
  18. Store for up to three weeks

Science Corner

Here is some good information for you to remember in your cooking adventure.

How does elevation affect cooking?

  • Water boils at 212º at sea level
  • At 3,000 feet, the boiling point is 208º
  • A mile above (5,000 feet) it boils at 203º
  • A pressure cooker raises the boiling point to about 250º
  • This decreased pressure affects food preparation in two ways:
    • Water and other liquids evaporate faster and boil at lower temperatures.
    • Leavening gases in breads and cakes expand more quickly.
As altitude increases and atmospheric pressure decreases, the boiling point of water decreases. To compensate for the lower boiling point of water, the cooking time must be increased. Turning up the heat will not help cook food faster.  No matter how high the cooking temperature, water cannot exceed its own boiling point – unless if using a pressure cooker. Even if the heat is turned up, the water will simply boil away faster and whatever is being cooked will dry out faster.

Chicken Parmesan Stuffed Garlic Bread

From AZFamily Good Morning America
Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 4-6

Ingredients:

For the Bread:

• 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

Click/tap here to download the free azfamily mobile app.

Bacon Rosemary Gourgere

By Chuck Wiley, Executive Chef, Hearth ’61, Mountain Shadows Resort

Bacon Rosemary Gourgeres
Yield:  About 5-1/2 dozen gougères

1 cup     Water
4 oz.      Butter
1/2 tsp   Kosher salt
Pinch     Cayenne pepper
1 cup     All-purpose flour
6 each   Eggs
1 cup     Manchego cheese, shredded (substitute gruyere or other semi-hard cheese)
3 slices  Bacon, cooked and chopped fine (about three ounces)
1 tsp      Rosemary, finely chopped
¼ cup    Parmegiano-Reggiano, grated

1. Pre-heat oven to 350 degrees. In a large saucepan combine the water, butter, salt and cayenne; bring to a boil. Lower the heat and add the flour all at once, stirring with a wooden spoon. Cook this mixture over low heat three or four minutes until the dough pulls away from the sides of the pan and forms a ball.

2. Remove from the heat and transfer to an electric mixer fitted with a paddle. Mix on low speed until batter cools slightly (so the eggs don’t cook). Add the eggs one at a time, mixing until the egg is fully incorporated before adding another. Do not over mix. When eggs are incorporated, add the cheese and continue to beat until it is mostly melted in the batter. Add the bacon and rosemary.

3. Transfer to a piping bag and on two 13” x 18” baking sheets lined with parchment or Silpats, pipe into balls, about 2 tsp. each. Leave an inch or so between them to allow for expanding. Sprinkle with the parmesan cheese.

4. Bake about 25-35 minutes until golden and cooked through. Serve immediately while still warm.

Your Life A to Z – Grandpa Cooks Recipe Agendas

Your Life A to Z – Recipe Agendas

SEE ALSO KNOW 99

First Appearance

 

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. Old Bread – cut into pieces – Soak in Eggs, Milk, Spices – put into oven at 350º
  2. Old bones, etc – Put into pot with bay leaf, salt, pepper,

Cooking Segment 2

  1. Check on Stock – taste, add salt
  2. Bread pudding is done
  3. Banana Bread – old bananas, etc – Mix, put into oven

Final Segment

  • Stock is done – Make Gravy – mention Chili, Soups, Pasta Sauce
  • Banana Bread is done
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Second Appearance

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. French Fry Hash Browns
  2. Chop up old fruit and put into freezer

Cooking Segment 2

  1. Steam steak to reheat, slice against grain
  2. Sautee onion and bell pepper
  3. Add steak at last minute for fajitas
  4. Serve with tortillas and salsa

Final Segment

  • Fajitas are done
  • Blend smoothie – frozen fruit, yogurt, protein powder, drizzle milk or oj
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

Third Appearance

Intro Segment

  • Talk about some of the recipes we’ve done in the past

Cooking Segment 1

  1. Broth from a previous episode
  2. Make pasta sauce
  3. Crostini – Breadsticks – Slice and put into oven to crisp

Cooking Segment 2

  1. Taste pasta sauce and season
  2. Assemble crostini – Crostini are done. Top with several treatments
  3. Start rice pudding

Final Segment

  • Fix pasta during the break, and add pasta sauce
  • Bring out rice pudding
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Fourth Appearance

Intro Segment

  • Focus on Breakfasts

Cooking Segment 1

  1. Start Chili
  2. Start Cornbread

Cooking Segment 2

  1. French Toast Sliders
  2. Add to chili, taste

Final Segment

  • Display
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

Fifth Appearance

Intro Segment

  • Mexican Food Day

Cooking Segment 1

  1. Assemble tamales with home-made masa

Cooking Segment 2

  1. Burrito Medallions
  2. Horchata
  3. Steam Tamales

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Sixth Appearance

 

Intro Segment

  • Talk about Olive Garden if OK

Cooking Segment 1

  1. Ham and Cheese Sliders
  2. BBQ Pork with Cheddar Cheese

Cooking Segment 2

  1. Applesauce
  2. Croutons

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

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.

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