Shoyu Chicken, Katsu Chicken, Pancit Bihon

Shoyu Chicken

1/4 cup sugar

1 cup shoyu

1 TBS garlic

2 tsp ginger

1 tsp sesame seeds

1 cup water

1/2 tsp sesame oil

4 lbs of chicken thighs

In bowl mix all the sauce ingredients. Pour over chicken in large oven pan. Cover with foil and bake for 55 minutes. Serve with rice. 

Katsu Chicken L & L style

2 lbs boneless breasts or thighs

1/2 cup flour

2 eggs, beaten

2 cups panko

vegetable oil

Pound breasts and thighs individually between wax paper until thinner but not scallopini thin. 

Dredge in flour, dip in eggs and then cover in panko. Fry in oil until golden brown both sides about 3-5 minutes each. Let drain. Slice and serve with dipping sauce and rice. 

Katsu sauce

1/3 cup ketchup

dash of pepper

1/3 cup shoyu

1/4 cup sugar

2 tsp Worcestershire sauce

Mix well. 

Pancit Bihon

Vegetable oil

chopped small onion

chopped green onion

bok choy sliced

1/2 green cabbage shredded

4 large chopped carrots

3 crushed garlic cloves

1 chicken breast sliced thin

Patis

Shoyu

Ginger 

1 pkg bihon pancit noodles (the clear ones, Pancit Canton are the yellow egg noodles)

Soak bihon noodles in warm water for 10 minutes. Drain and set aside. In wok fry meat first then all vegetables in vegetable oil adding 1-2 TBS patis, 3-4 TBS shoyu and 1 TBS ginger while cooking. Add noodles when vegetables are done. Stir fry another few minutes with noodles. Mix it all up and serve with rice. 

Grandma Mosers Zucchini Bread

When we had a garden, Grandma Ziegler used to give Grandma Moser some of our extra zucchini because she loved it and would freeze it in chunks and grated. She gave us her special zucchini bread recipe in return. Grandma Moser was another one in our lives that could whip up a giant family dinner with the wave of her hand. She had cooking for a crowd down to a science, I have good memories of this. She could feed a tableful with one giant oven baked steak and fixings. I think I have her baked steak recipe somewhere, I haven't found it yet but I will. Anyways, here's the zucchini bread, it's tasty and easy.

Mix well.

3 eggs
1 cup oil
2 1/2 cups sugar
2 cups zucchini chopped in blender
3 tsp vanilla

After blending add:
3 cup flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon

Mix well. Greased loaf pan for 1 hour at 350.

Grandma Browns pot roast part 2

The Deciphering.

Make a pot roast

Beef Roast 3 lbs or more

Season with season salt, Worcestershire and shoyu on both sides. Let sit in fridge and marinade for a few hours but this is optional, really. Just season it and throw it in a dutch oven style pot. Add around 4-5 cups of water or just enough water to barely cover the roast. Bake at 350 for an hour or so.

Make mashed potatoes, save the broth water from boiling the potatoes.

Make noodles. Beat two eggs in bowl until frothy. Add 3 cups flour, stir vigorously. Make a stiff dough, knead it for a few minutes on lightly floured surface. If needed add more flour, if needed sprinkle with water if too stiff. Let rest a minute. Cut into fourths. Roll out one piece to very thin. Cut into noodles by rolling the flattened dough like a fruit roll up. Slice thin long noodles starting at one end and place in bowl with 1 cup flour. After each noodle toss in flour. Do this with all the dough. Toss in flour to keep noodles separated.  Let rest in fridge until needed.

When beef is done, remove from dutch oven. Keep warm. Put the pan on the stove. Taste the broth and make sure you add some of the mashed potato water to make it at least half the depth of the pot. If needed, add beef bullion or flavor or seasonings. Let bring to boil. Drop noodles into the bubbling broth a handful at a time, stirring well after each addition. The flour on the noodles will create the gravy and the noodles will puff up. Let them cook about 10-15 minutes stirring often. Taste the noodles, if done, dinner is done. If needed let them cook a few minutes more, you'll be able to tell.

Serve with meat and mashed potatoes.

Grandma Browns Pot Roast and Noodles with Mashed Potatoes and Gravy part 1

Okay, this is a big recipe. Big in calories and will fill your stomach so you lay like a tick about to pop.

 Grandma Hellin Brown didn't cook much, she certainly didn't get the generous cooking gene like Aunt Olive or Aunt Dorothy (who made a killer pan steak with gravy). But she did make a few and I mean, few, memorable foods. One was Shit on Toast which is basically cream of something soup and tuna fish on toast. Literally. I thought Joey was going to throw up when she served it to us but it wasn't so bad and we were starving.

Anyways, the Sunday dinner with her gravy noodles and roast were pretty great when she was in a rare good mood and nobody was insulted. That we know of. WELL. I made the good list the day I asked for her recipe. She liked me for a few weeks and sent me THREE typed pages of this recipe which I will put here. Typed on her typewriter IN ALL CAPS LIKE SHE IS SHOUTING AT ME. 

It looks long but reality it's not. Grandma Brown (like me) is long winded and went into great detail on how to make this. You guys might remember me making this for special occasions. Well damn, the noodles are awesome. Even a few days later, the leftovers are fantastic. Making the noodles got easier for me when I got the Atlas noodle machine with the hand crank. 

A few notes: start the meat first. Start the mashed potatoes. Then make the noodles. Keep the noodles floured well or they will stick together. Chill after making them so they don't melt to goo. When putting them in the pot only add a small handful at a time, stirring well after each addition so they don't clump together like giant turds. Save the broth from the boiled potatoes, you'll need it for the gravy.

So without further babbling, here is it. Gerandma Berowns Noodles n Meat. And I'm not typing it in all caps. That's just damned annoying. So put your jeweled sandals on,  get your cocktail ready in one hand and cigarette in another and let's go, Grandma Brown style. 

Page 1

Homemade Noodles

Break 2 eggs in a medium mixing bowl, mix and beat either with mixer, rotary beater or with form until they are light in color and foamy. Lay the mixer aside. 

Measure (estimate) about 3 cups of flour using 1 cup to flour cutting board or table. The other 2 cups (maybe 1 1/2) is to be added gradually to well beaten eggs beating after each addition smooth. The dough will get so stiff that you cannot mix with fork anymore, then you have to knead with hands on the floured board. Knead about 15 to 20 times or until there is not anymore sticky dough using flour on board. It will seem rather hard and tough. Cut dough in two parts, laying aside one part. 

Sprinkle flour overhalf to be rolled using a floured rolling pin or smooth tall glass if no rolling pin available. Keep rolling pin lightly floured at all times so dough won't stick to it. Press down with rolling pin and start in each direction, sort of forming a circle of dough. It must be rolled with pressure making it thinner than pie crust. Keep using bits of flour under edges to make sure it doesn't stick to board. 

After it is rolled as thin as can be, cut through the center and lay one half on top of other. Make about two more length wise cuts and stack those on top of each other making a stack of 5 or 6 layers could be 5 or 6 inches long and 2 or 3 inches wide. Start cutting crossways with a sharp knife using a seesaw motion and not pressing down. When a slice of noodles are cut swish them aside with your knife out of the way and to dry. I forgot to say that you are now making the width of your noodles so make that slice as narrow as possible. Make sure the noodles are lightly dusted with flour. Sometimes after they are cut I pull them apart but this takes valuable time, and if they are floured they should separate while cooking. they also tend to thicken when cooking so the thinner and narrower the better! Set noodles aside to dry a little, maybe an hour if you have the time. Roll out the half the same way, cut and flour!

Page 2

Take meat from oven and put on platter or servinch plate and cover with foil or wax paper or llid if available, to keep warm. Now come the momentos decisions: how much liquid to add and does it need more salt.... if you are cooking potatoes a half a cup of that water would give good flavor, or maybe cup of water would do it. Itf too much is added it takes away flavor so it sort of depends how much broth was lost in cooking. The noodles should be covered with liquid to cook evenly. Put the broth back on the stove and heat to the boiling point, then very gently add noodles with a fork a few at a time or very carefully with your hands stirring frequently also while cooking as they may stick to bottom of pan. Turn fire down to a simmer and cook for at least 20 minutes. 

Now 4 important checks:

1. Enough Liquid

2. Taste for salt, can still add a shake or two & mix in

3. Turn fire down and stir frequently

4. Cook as directed above at least 20 minutes. 

GOOD LUCK!

Page 3

Preparation of meat for home made noodles

Roast beef 3 lbs or more

Rinse off and trim fat and bone if on the outside edge and easy to get to . Sprinkle some tenderizer on both sides along with 1 or 2 teaspoons of choy and worchestershire sauces. Let stand for at least a half hour, longer if possible. This is called marinating. 

Put about 3 cups of water in roasting pan. Sprinkle a little flour on roast and gently put roast in pan. Water should almost cover top of roast to start. No additional salt is necessary if tenderizer and marinating mixes are used. Cover and put in oven set at 350 degrees for about a half hour and then turn back to 300 degrees. Keep checking to see if cooking okay and at the same time water almost up to level of meat as this is makes the broth the noodles will be cooked in. 

When meat is tender remove from pot and cover to keep warm. It is now time to decide how much additional liquid is needed for the amount of noodles to cook. Try about a cup and if possible a half cup of potato water. If there isn't enough broth the noodles will stick together and then you will have dumplings. Or if not enough broth try by taste as to how much liquid to add, it might be a good idea to let the noodles dry and then store in refrigerator loosely and uncovered and use later in chicken broth. They will keep ok for a week or so. And make beef gravy instead. Or maybe use only half of noodles. Taste broth for seasoning. It might need a bit more salt. All amounts are estimated or guess work and I never measure any of this recipe so use your own judgement.

Egg Rolls

These are super Americanized egg rolls but are pretty good. I used to make these a lot in early cooking years. You can also make cheese sticks with the egg roll wrappers, just use a large finger of cheese and wrap. Mozzarella and Provolone make the best. Anyways I was taught this by Joann Baker who used to babysit josh and jennell in maryvale in the early 90s. Her daughter Jen was a friend. 

Egg Rolls

Use some of the meat grease from each step. Cook in a hot wok.

Cook 1 lb hamburger, crumbling as cooking. Drain, save grease. 

Chop small: 

celery, carrots, green onions, water chestnuts, mushrooms

Shred: cabbage

Stir fry vegetables in grease, a little at a time. Put all in wok and then add bean sprouts. Stir fry everything together a few minutes. Add some teriyaki sauce. Turn off heat and let marinate a little bit. 

Roll up in egg roll wrappers. Seal edges with water and cornstarch mixture. Deep fry. 

Lynettes Pancit Miki and another Pork Guisantes

OH this soup. I can still taste it while eating bowls of it in Whitmo' village. Lynette Rabanal (Borromeo) knows how to cook. She taught me her pork chops recipe which were so good and her Miki recipe. So good and great when you feel the sickness coming on. The only hard thing to find is a good miki noodle. For me the closest is at the Mekong in Mesa so making this is rarer than I'd like. I'll have to change that. Anyways here's the recipes. I hadn't made this in a long time and found the recipes stuck in a book by accident. I'm glad I found them.

Lynettes Pork Chops

Pork Chops

sprinkle with shoyu and oil

season with seasoned salt

bake in oven

turn over once

Lynettes Pancit Miki

4 lb chicken breast

4 cloves garlic

1/4 cup vegetable oil

1 large inch of fresh ginger root

1/2 sliced onion

salt/pepper/patis

chopped green onions

1/2 pound fresh miki noodles

Boil chicken in water in large pot. Simmer until cooked. Remove chicken and save chicken broth. Shred chicken. In wok saute garlic in oil, add ginger and onion. Add chicken and seasoning. Simmer for 10 minutes. Add noodles, stir for 3 minutes. Then add 2 cups of broth, top with green onion.


Somehow I got another pork guisantes recipe on the same piece of paper. It's a little different from the other one.

Pork Guisantes
2 1/2-3 lbs pork, thin sliced
4 clove garlic
16 oz tomato sauce
1/2 cup water
1/2 stick cinnamon
1 tsp salt
1/2 tsp pepper
3 bay leaves
1 lb frozen peas
4 oz bottle of pimentos, drained

Brown pork with garlic. Add rest of ingredients but not the pimentos and peas. Simmer for 60 minutes. Remove cinnamon stick, add peas and simmer for 10 minutes. Add pimentos and serve with rice. 

Another Cinnamon Roll recipe

Handwritten on a card

Cinnamon Rolls

4 cups flour

3/4 cup powdered milk

1/2 TBS Baking Powder

1 tsp cream of tartar

Sift together well. 

Cut in: 1 cup butter

Roll out. Sprinkle with melted butter and cinnamon and sugar. Roll up and slice. Bake at 350 for 10 minutes or so. 

Eva's Pancakes and a Pancake Mix

Eva Escamilla made the best pancakes in the world. When you look at this recipe you can see why. It's a classic. I miss being on the phone with her for hours or sitting and drinking loads of coffee together. She's truly missed by so many of us. Anyways, I'm happy to have found this email from her.

Eva's Pancakes

3 cups flour
6 tsp baking powder
1 1/2 tsp salt
6 TBS sugar
6 TBS melted butter
3/4 cup dry milk
2 1/2 cups water
6 eggs separated

Beat egg whites until fluffy. Mix together in order and cook.

Make A Mix cookery books are amazing if you can find them. If you can, I highly recommend getting them because they help out so much. Here's a pancake mix recipe if you eat a lot of pancakes and don't want to eat the fillers the store mixes have in them. 

10 cups flour

2 1/2 cups dry milk

1/2 cup sugar

1/4 cup Baking Powder

2 TBS salt

Makes 13 cups mix. Store in good tupperware, don't forget to date it with the date you made this. It's good for up to 4 months. 

Pancakes:

1 1/2 cups mix 

3 TBS veg oil

1 egg

1 cup water

Fajita Meat

1 large london broil roast or round steak sliced thin

sliced onion

2-3 tbs oil

Saute onion. Add meat. Sprinkle with garlic and chili powder while sautéing meat. Add 1 can green El Pato and 1 can green chilis. Simmer until thick. Eat with tortillas. And Beans. Gotta have the Beans. 

Ono Napa Salad

This one came from Joan Biddison. She taught us how to make this. It's truly delicious even a day later but the noodles get a bit soggy. It's a good summer salad for dinner recipe.

Napa Salad Ono!

salad:
1 large chopped head napa cabbage
1 bunch green onions chopped
2 packages of maruchan ramen noodles broken up
1/2 cup toasted sliced almonds
sesame seeds
cooked teriyaki chicken

Toss together in large bowl. Drizzle over the top:

1 oriental flavor ramen seasoning packet
2 tsp shoyu
3/4 cup sesame oil
1/4 cup vinegar
1/3 cup sugar

Ice Cream recipes

Home made ice cream is the way to go. If you have a maker, then you are king. If not, you can make most ice cream in your freezer with a 2 inch deep 13x9 aluminum pan. But you have to be vigilant in scraping it and stirring it. Anyways, here's some recipes.

Almond milk ice cream

Carton of almond milk,  vanilla or chocolate. 

Freeze normally.  That's it. Also works great with coconut milk in the carton.

Red Raspberry Ice Cream

6 teabags of raspberry herb tea

1 1/2 cups milk

2 eggs

1/2 cup sugar

1/2 cup whipping cream

For 1 quart. Place milk in saucepan and heat over a low flame until small bubbles form around the edge, stirring occasionally. (Do not boil). Remove from heat. Add the teabags, submerging completely. Let steep 10 minutes, then remove teabags, squeezing out liquid from bags. Combine eggs and sugar together, whisk until light. Add whipping cream, milk/tea mixture. Stir together. Refrigerate until cool. When cool, add to ice cream maker and freeze like normal.

Lemon Ice Cream

2 cups whipping cream or 1/2 n 1/2
1 cup sugar
1 tsp grated lemon rind
1/3 cup freshly squeezed lemon juice

Combine cream and sugar. Stir until sugar dissolves. Add lemon juice and peel. Mix well and freeze.

Pumpkin Pie Ice Cream
2 cans 12 oz each of evaporated milk
1 15 oz can pumpkin
1 1/2 cups sugar
1/2 tsp pumpkin pie spice
1/8 tsp salt

Blend all ingredients together well. Pour into ice cream maker. Freeze.

Vanilla

no eggs

1 quart 1/2 n 1/2

1 TBS vanilla

3/4 cup sugar

1/8 tsp salt

Mix well, then freeze. 

For fruit, make the vanilla but add a cup of crushed fruit and its juices. Add another 1 TBS of sugar to fruit first. Best fruits are strawberries, blueberries, peaches.

For chocolate add a few squares of melted chocolate. 

For coffee add a 1/4 cup instant powdered coffee to the sugar before mixing it with cream and freezing.

You can also take a frozen fruit juice can of your choice and add a quart of 1/2 n 1/2 to it. Mix well and freeze. I used to make this with the Hawaiian fruit juices and they turned out delicious. 

Let your imagination run wild. But DO NOT do what Uncle Randy and Jeremy and Jason did. Sneak more chocolate into the ice cream mix while it was churning without telling each other. According to Jeremy, it was dark black chocolate looking. It was delicious going in but 20 minutes later it hit you. BAM! It made everyone sick. 

No Bake Chocolate Cookies

Yes, those. They look like pig droppings but they are not.

2 cups sugar
1/2 cup milk
1/2 cup butter or shortening or a mix of both
1/4 cup powdered cocoa

Mix and bring to a boil in saucepan. Boil for 2 minutes, stirring constantly. Remove from heat.

Add:
1 tsp vanilla

then stir in:
3 cups oatmeal

Stir well. Then quickly drop by spoonfuls onto wax paper. Let cool.

After you've scraped out the pan as much as you can, then let the pan soak with hot water for a bit. Rinse, soak with hot water again. Then it should be easy to clean.

Pasta Dough

5 eggs

1 lb flour

Put flour in large bowl. Make a hole in center. Add 4 of the eggs. If not soft enough, add a little water or the last egg. Knead the dough until smooth and pliable. Let it rest for a few minutes in a firm ball, covered. 

Roll out slices until thin. Roll up like a fruit rollup then slice noodles. 

Or can use with a noodle machine. 

Lemon Pie

Better lemon pie than the can of food colored snot you can get in the baking aisle at Safeway. Make this instead.

Pie Crust

my old standby double it for a two crust pie

1 1/2 cup flour 

1/2 cup butter

1/2 tsp salt

Cut in together until grainy. Add 1/4 cup iced water until forms a dough. Chill. 

Lemon Pie (2 crust pie)

1 1/4 cup sugar

2 1/2 TBS flour

1/4 tsp salt

Cream together then add

1/4 cup butter. Mix well. Then add

3 eggs

1 tsp lemon rind

3 TBS lemon juice (fresh preferred)

Pour into pie shell. Add top pie crust, sprinkle with sugar. Bake at 35 minutes at 400 degrees. 

Glaze with a powdered sugar glaze while hot

Things that Shouldn't make this

Things that shouldn't be but are.

That's what I am putting here right now. This. 

I found it in that St. Georges Episcopal Church cookbook from New Orleans. It's from 1967 and even then I thought we were much better than that. You could say "but it's the south". Really? 

This. I threw the cookbook away after all, I got all the pralines recipes I could handle anyways. 

That's all. The cookbook also had loads of gelatin casserole things and recipes dedicated to our favorite yellow turd: Velveeta. 

Butter Cookies

On a stained, torn, crinkled card that was in the file box of recipes of disarray there is this one. Written in a shaky, obviously elderly hand is this recipe that sounds worth saving. There's no butter in it ironically.  I'll type it verbatim, too. That's part of the charm, eh?

Butter Cookies

Beat 2 oleo (2 sticks butter?)
1 c. sugar
2 egg yokes
pinch salt

1 1/2 tsp soda
1 1/2 tsp vanilla
2 1/2 c. flour

Form balls. Dip in sugar. press with fork
350 8-10 minutes

Update: I just made these and they turned out wonderfully. I used butter. They are so good. Make the balls pecan size, not walnut size. And don't over bake, keep checking on them and not get browned.

Ratatouille

From some French guy I've known for over 30 years.

He sent me this on 23 Sept 1998

Jean-Fabrices Ratatouille

Chopped: tomatoes, courgettes (that's zucchini to us), eggplant, onions, garlic (pressed)

Extra virgin olive oil

fresh minced fennel

salt

pepper

dried thyme, bay leaf, parsley, marjoram, rosemary

His instructions verbatim:

Quantities: tomatoes, courgette, and eggplant in equal weight, onions half weight. All seasonings to taste depending on overall quantity. The last five spices listed above can be bought all together here in England because it's a well known combination. It's called "Bouquet garni". 

One large pot, very low heat. Add olive oil (enough so you can taste it after all the ingredients are added). Salt, pepper, garlic, tomatoes, fennel, and spices. Stir and wait 10 minutes. Add eggplant, courgette, onions. Increase heat a little to low. Stir, taste, add more of any spices you think you can't taste. Wait 10 minutes, stir. then lower heat back down to very low. Let cook for 40 minutes, stirring occasionally. Turn off fire before serving and let sit for 5 minutes. Serve with your favorite heated bread. Bye for now. Trog. 

Cheese Strata

Like a cheese and bread casserole. Super cheap and easy. It's delicious poor folk food. Fancy name for cheese n bread casserole. 

8 slices bread, crusts removed

1 cup shredded cheddar 

1 cup white cheese like swiss shredded

3 large eggs

1 1/2 cups milk

squirt of mustard

little onion n garlic powder

1/4 tsp salt n pepper

Toast bread. Place 4 slices in bottom of 8inch square pan. Sprinkle half of cheeses over bread. Place remaining bread over this. Top with rest of cheese. Beat eggs, milk and seasonings in a bowl and pour over the bread and cheese. Let sit for 15-20 minutes then bake at 325 for 30 minutes. 

Aunt Olive's Famous Caramel Frosting

Oh yes, this is special. Aunt Olive could pull a family dinner out of the air and whip up a chocolate cake with this frosting on it without you even noticing. She made the best mashed potatoes, too. Her secret was good large potatoes and lots of butter and salt. Anyways, here's the frosting recipe. Great over chocolate cake or cupcakes even. 

Caramel Frosting ala Aunt Olive Beebe Hamilton

1 stick of butter

1/2 cup light brown sugar

1/2 cup dark brown sugar

1/4 cup whole milk

2 cups powdered sugar

1 tsp vanilla

Melt butter in brown sugars over medium heat. Stir constantly until boiling. Add milk. Bring to a boil then remove from heat and add rest of ingredients. Stir and beat until smooth. Use immediately. If it hardens add a few drops of milk and soften over low heat. 

Soak your pan in hot water to clean, it may take a few times but the frosting is worth the messy pan. 

Hawaiian Sweet Bread recipe

This is the one I used to make in my bread machine then changed it up for food processor. It's like basic bread making recipe. Dry first then mix in your wet. Make sure everything is a little warmer than room temp for the yeast to activate. 

2 1/2 tsp yeast

4 cups flour

3/4 tsp salt

1/2 cup sugar

2 TBS butter

1 egg

1/2 cup warm water

1/2 cup warm milk

Mix all together. Let rise 30 minutes. Punch down, shape into loaf pan or pie plate. Bake 30 minutes at 350. 

Grandma Zieglers Molasses Oatmeal Cookies

A favorite of you all, I know. Now you can make them at home. 

3 cups flour

2 tsp baking soda

1 tsp salt

2 tsp ginger

1/2 tsp cloves

1 1/2 cups oatmeal

Mix together dry ingredients.  

In another bowl beat until creamy: 

2 cups sugar

2 eggs

1 cup crisco

Add dry ingredients. Beat well then add:

1/2 cup molasses

Mix well. Drop by spoonfuls on cookie sheet. Bake at 370 for 8-10 minutes. Let cool on cookie sheet for one minute before removing. 

8 minutes for soft cookies. 10 minutes for firm cookies like ginger snaps. 

Aunt Shirley's Applesauce Cake

From Aunt Shirley Knauff in Pullman WA. This recipe is a keeper. 

350 for 35-40 minutes

2 1/2 cups flour

2 cups sugar

each 1 1/2 tsp baking soda, salt

1 tsp cinnamon

each 1/2 tsp allspice, clove, nutmeg

Mix all together well.

Add and mix well:

1/2 cup shortening

1/2 cup water

Add and beat 3 minutes:

1 1/2 cups applesauce

Add: 

1 egg

1 tsp brandy flavoring

Mix and pour into greased and floured 13x9 pan. Bake. When cool frost with

3 TBS Butter

6 oz cream cheese

Cream together then add

2 1/2-3 cups powdered sugar

1/2 tsp vanilla

1/8 t. salt

Mix well until frosting consistency.

Molasses Pear Apple Pie

An apple and pear pie recipe I pulled out of my head one day and you all loved it. So here it is.

2 apples peeled and sliced

1 pear peeled and sliced

1 tsp cinnamon and ginger

1/4 cup sugar

Mix well and place in pie shell. 

Drizzle with molasses

Top with a little bits of butter, maybe 1 TBS. 

Add top pie crust.

Bake as usual for a two crust pie. 350 for 30 minutes or so. 

Beef Adobo Slow-cooker

Beef Adobo Slow Cooker

1 large roast, tough cut is better

2 cups water

3 tbs oil or bacon grease

1/4-1/3 cup apple cider vinegar

1/4 cup shoyu

onion salt, seasoning salt

1 tsp garlic powder or a couple of garlic cloves

pepper

2 bay leaves

Put all in slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Turn roast over a few times during cooking if possible. 

Can also bake in doufou or covered dutch oven. 350 for an hour or so. Turn at 30 minutes. 

Meat LOAF, SHMEAT LOAF, I HATE MEAT LOAF

Aaaah Meat Loaf. The food of the gods. Uncle Stevies favorite. Uncle Joeys favorite. Our favorite. So many ways to make it. So many delicious meat loaves made over the years.

You can baste it with ketchup. You can cover it with raw bacon before cooking. Baste it with BBQ sauce, teriyaki sauce, thai chili sauce, thai sweet chili sauce before baking.

Don't have to use a loaf pan, can use a pie tin or a cake pan. Just a pan and if it's a lower sided pan then adjust your cooking times less.

Lately it's trendy to put little loaves in muffin tins. How special and original of you all. I put mine in a muffin tin shaped like fekkings X Wings and Tie Fighters that's how more original I am than all of you. Seriously....

Mix pork and beef together. Pork and turkey. Turkey and beef. Beef and deer. Pork and deer. Turkey and deer. It's the perfect way to cook ground deer and not let anyone know it's deer. Or elk. But with elk, it's drier so you have to add the bacon. Oh meat loaf, how we love you.

Here are a bunch of meat loaf recipes. You don't have to follow the rules with meatloaf. Use egg as a binder, milk or water as a liquid or even bacon grease. Bread crumbs, crackers or oatmeal as a filler, we won't judge. And meat loaf always makes a fantastic sandwich the next day. Just don't over cook it and make it dry, that's the unforgivable sin of a good cook.

Megans Meat Loaf
(I've known Megan since I was 11 years old. She could make a meal out of nothing. She also would make this when getting home from work, put it in the oven, then shower and make a bunch of side dishes while chasing Nick who would be getting into some sort of mischief)

1 lb hamburger
1 diced onion
1 diced green bell pepper
salt, pepper, garlic powder
ketchup
mustard
2 eggs

Mix it all together, drop in a loaf pan. Bake at 350 for 50-60 minutes.


Edith Bunkers All in the Family Cookbook meatloaf

(the first meatloaf I kept making for you guys before I figured out to just wing it)

1 1/2 lbs ground beef
3/4 cup quick cooking oats
2 eggs
1 small diced onion
1/2 cup tomato sauce
1/2 tsp salt
1/4 tsp pepper

Mix all together. Put in loaf pan, bake at 350 for one hour. (after looking at this, it's rather bland. Make it for bland people or spice it up with some bbq sauce on top)


Khal-Bi Meat Loaf

2 lbs ground beef
4 slices bread cut up small or crumbed
3/4 cup water
1 egg
2 chopped fine green onion
2 pkgs Noh Khal-Bi seasoning packets

Mix well, loaf pan, bake well for 45 minutes at 350.


Moms Meat Loaf that's just amazing and never the damned same. Ever. It's basically this:

1 1/2-2 lbs of ground meat
1 cup binder of oatmeal or bread or crushed crackers or panko, or bread crumbs
1/2 cup milk or water
2 or 3 eggs
3-4 good shakes of Worcestershire sauce or shoyu or Bbq sauce or ketchup n mustard
some herbs like italian seasoning or mrs dash
some salt, maybe seasoned salt or garlic salt
garlic either minced or granulated just some garlic

Put disposable food grade gloves on. Mix that crap with your hands. Shape into whatever pan I grab. Baste a good layer of: ketchup, bbq sauce, thai chili or sweet sauce, slice or two of bacon or dab of bacon grease.

Bake at 350 for 45 minutes to an hour.

More meat loaf recipes. You get the gist of it. These are from basic old recipe books. Mix well, bake at 350 for almost an hour depending on pan. And if you haven't already figured it out: meatloaf is basically lazy meat balls. Mind blown, right? Yeah, it's basically the same thing. Just eliminates a bunch of steps and no white or tomato sauce involved to cook in for hours.

So look these over and get the pattern in your mind about meat loaf. It's so easy. I'll only add to this page unusual recipes that stand out. Just meat loaf.

Meat loaf 1

1 1/2 lb ground beef
1 egg
1 cup oatmeal or bread crumbs
seasoning
dot with butter before baking

Meat loaf 2

1 lb ground beef
1 lb ground pork
1 cup bread crumbs
2 cups milk
2 eggs
1 minced onion or green pepper

Wiki Wiki Ono Ono Chicken

Hawaiian recipe for a quick potluck dish or dinner. Got the recipe from the star bulletin but it's super easy and simple. Foodland always sold chicken thighs in these large 5 lb boxes which were great for potluck nights. Eat this with rice if there's any left for you.

5 lb box of chicken thighs

1 12 oz can of orange juice concentrate

1/2 cup sweet Thai chili sauce

1/4 cup oyster sauce

2 cloves garlic

Throw all in pot and simmer for 45 minutes. Can add a little water as the liquid cooks down. 

Chess Pie or "Just Pie"

The origins of the name of this pie varies. It's a simple pie filling and depending on what part of the US you are in it's the pronunciation that makes the name. Chess pie,chest pie, jest pie, just pie. See? Anyways, here's a simple and great dessert pie. 

Chess Pie

3 large eggs

1 1/2 cup sugar

1/2 cup melted butter

salt

1 tsp apple cider vinegar

1 tsp vanilla

Mix all well. Pour into raw pie crust. Bake at 350 for 45 minutes.

Challah Bread

This is the best recipe I've used to make a lovely braided Challah. It's delicious and makes a fantastic French toast a few days later. 

1 cup milk

6 TBS butter

1/3 cup sugar

1 pkg yeast

3 eggs

1 tsp salt

4-5 cups flour

1 TBS cold water

1- milk, 4 TBS butter, sugar- heat to boiling, let cool to warm.

2-add yeast, let proof

3- add salt and 2 beaten eggs

4- add flour, 1 cup at a time

5-knead until smooth

6-let rise for 90 minutes. 

7-punch down, make 3 long snakes then braid together, tucking and pinching ends underneath

8-let rise another hour

9-brush with beaten egg

10-bake at 350 for 30 minutes or so. 

Butter Cake with Browned Butter Frosting

This is like special occasion cake. Or cake made with sad tears because you know you are going to sit and eat all of it alone while watching a Korean soap opera where the mean mother hates the girl and the boy is rich and someone always ends up either dying tragically or in the hospital and then some unexpected lost love or sibling appears and throws a wrench in everyones plans and the stock market crashes around the family business and a soldier appears from the 14th century to rescue the girl from the hospital. In either 16 episodes or 54 episodes. Have kleenex on hand.

Eat it. Alone or with friends. It's delicious and it came from the inside of a Land o Lakes butter box.

Butter Cake

3/4 cup sugar

3/4 cup butter, softened 

4 egg yolks

2 tsp vanilla

In separate bowl mix:

2 cups all purpose flour

2 tsp baking powder

1/8 tsp salt

Have ready:

3/4 cup half n half

Mix sugar and butter until creamy. Add egg yolks and vanilla. Mix well. Beat while gradually alternating and adding the flour mix and half n half. Batter will be thick. Divide into greased and floured cake pans. Bake at 350 for 20-25 minutes. Cool for 5 minutes then remove from pans and cool on rack. Make frosting. (or a 13x9 pan bake for 25-30 minutes)

Frosting

1/4 cup butter

3 cups powdered sugar

2 tsp vanilla

3-4 TBS milk

In 1 quart saucepan melt butter over medium low heat until lightly browned. 4-5 minutes. In small mixer bowl combine butter with sugar and vanilla. Mix well then add milk slowly until frosting is spreadable. Eat some frosting to make sure it tastes okay. Use a cookie or a vanilla wafer to test it. It's okay, just do it. Then frost your cooled cake if you have some frosting left. 

Country Bread

The first real yeast bread I ever made. It's delicious and pretty simple. Just remember your wets and drys and good yeast with warm liquid. 

Dissolve 1 TBS active dry yeast and 1 tsp. sugar in 1/4 cup warm water and let proof. 

Combine 5 cups flour and 1 TBS salt in large bowl, add yeast mixture and another 1 1/2 cups warm water. Mix thoroughly, adding more water if necessary. 

Turn out onto a floured board and knead for 10-15 minutes until dough is soft, silky and elastic. 

Return to bowl, cover and let rise until doubled, about 1 hour. 

Punch dough down and form into one round loaf or 2 long oblong loaves on parchment lined sheet. 

Cover let rise for another hour. 

Cut 2-3 slashes on top and brush with cold water. 

Bake at 400 for 45 minutes or so until crusty golden brown and is hollow when tapped. 

Cool on baking rack. 

Banana Lumpia from Lynettes house

I'm going to write down exactly how it is in the handwritten cookbook. You kids will appreciate it, I think. Lynette is such a good cook and I have more from her at a later time because it's in a pile I have to get to but here is the Banana Lumpia we all love so much. 

Banana Lumpia sooooo good from Lynettes house

1 bunch of bitty bananas (apple bananas)

1 pkg lumpia wrappers plus patience to peel them apart

dark brown sugar

oil for frying

1) slice nanas lengthwise

2) roll in brown sugar

3) Roll in 1 thin lumpia wrapper. Seal with wet finger in water. 

4)Fry till brown and crunchy

5) Slap Thads hand to keep him out of them till they cool.

6) Smile lovingly at Thad because he badly burned his tongue. 

Malasadas!

On days we travel towards the big city we would stop at Leonards food truck and get a greasy bag of hot malasadas which would never make it out of the parking lot. Here you can make some at home. Eat hot. 

Malasadas

1 pkg yeast

1/2 cup sugar

1 1/4 cup milk-scalded

5 beaten eggs

3 1/4 cup flour

3/4 tsp salt

1/2 tsp each almond, vanilla

Oil for deep frying

Dissolve yeast in lukewarm milk. Let cool, add eggs, flavorings and sugar. Blend until sugar dissolves. Add flour and salt. Cover bowl with cloth and set in warm place. Let dough rise 2-3 hours. Spoon by drops into hot oil. Fry until golden. Shake in sugar in brown bag or roll in sugar. Eat hot. 

Kaki Mochi and Haupia

A treat. It's not bad, it's pretty ono.

Kaki Mochi

1/3 cup sugar

1/4 cup shoyu

1 8oz pkg rice chex cereal

Mix sugar and shoyu well until blended. Add cereal and mix thoroughly. Put in rectangle cake pan in single layer. Bake at 250 for 25-30 minutes. Cool and cut into squares.

Haupia (Hawaiian coconut pudding)

a standard for touristy luaus and church get togethers. This is the recipe from Wahiawa AG.

7 TBS cornstarch
1/2 cup sugar
1/4 tsp salt
4 cups coconut milk

Mix all in medium saucepan. Cook over medium heat, stir constantly until a rapid boil. Remove from heat. Pour into greased rectangle cake pan. Chill until firm, cut into squares and serve. 

Spiced Crumbcake

Spiced Crumbcake

2 cups flour

1 tsp baking soda

1 cup sugar

1 1/2 tsp cinnamon

1 tsp cloves

1/4 tsp allspice or nutmeg

1/4 tsp salt

Mix together then cut in 

1/2 cup crisco

Add:

2 TBS molasses and 1 beaten egg. 

Blend well then add:

1 cup sour milk or buttermilk

Beat until smooth. Pour into a well greased 8x8 pan. Bush 2 TBS butter over the top and add crumb topping of: 

1 TBS flour

4 T sugar

1/2 t cinnamon 

2 TBS butter

Bake at 350 for 45-50 minutes. 

Beer Bread

Beer bread is made with you guessed it, beer. The type of beer does change the taste of the bread. A heavy dark beer is not recommended. A basic beer like piss tasting Coors or Buttlite will work. It's got a different flavor and is great hot with butter and honey.

Beer Bread

1 egg

1/2 cup sugar

3 cups self rising flour (or 3 cups flour with 4 1/2 tsp baking powder, 1 1/2 tsp salt)

1 can of cold beer

Mix all well, it will be a lump of goo. Pour into a greased bread pan. Bake at 325 for 1 hour. At 30 minutes, baste with some butter. 

Popovers

These are airy light fairy style rolls the crepes of rolls and muffins, I guess. They are best hot with butter and jam. Worth a try because they are different and tasty. Fry bread is also called Popovers in some families but this is the popovers I think of. 

Popovers

2 eggs

1 cup flour

1 cup milk

1/4 tsp salt

1 TBS melted and cooled shortening

Beat eggs until frothy. Add rest of ingredients, stir do not over beat.

Fill greased muffin tins (no paper) 1/2 full or 1/3 full.

Set in a COLD oven. Turn on heat to 450 for 15 minutes. Then turn down heat and bake at 350 for 5-10 minutes more. Serve hot. 

A tip I have written down says to put parchment circles on the bottom of the muffin tins to keep them from sticking. I vaguely remember this working well.

Quick Clover Leaf Rolls

150-year old recipe! From Mrs. Winifred Krebs in the St Georges Episcopal Church cookbook from New Orleans, LA in 1967. That would make it an almost 200 year old recipe for now. Anyways, it is pretty simple and with a try..


2 yeast cakes break apart in large bowl
1 egg room temperature
1 1/2 cups scalded milk cooled to warm
3 TBS sugar
5 TBS melted shortening or butter
4 cups flour

Beat all together well. Raise covered in a warm place for 1 hour. Handle dough quickly and make groups of 3 balls. Dip in melted butter, place in muffin pans and put to raise again until doubled in bulk. Bake in hot oven 15 minutes.

I'm guessing a hot oven would be the regular 350 degrees

WHAT? It's a VANILLA WAFER CAKE

Vanilla Wafer Cake by Mrs E W Camp III

From the same St. Georges cookbook. Never heard of this but it's a must try. Simply because it sounds pretty amazing.

1 cup butter
2 cups sugar
6 eggs
1/2 cup milk
1 7oz package of coconut
1 cup chopped nuts
12 oz box of vanilla wafers rolled into crumbs

Cream butter and sugar. Add eggs one at a time, beating after each addition. Add nuts, coconut, milk and crumbs. Pour into greased and floured tube pan. Bundt style pan. Bake at 275 for 90 minutes. Check on it after an hour.

Toffee and Pralines, Pralines, Pralines, Pralines

Of course, the New Orleans cookbook will have great pralines recipes. And toffee. I glossed over the recipes with racist slur names, the recipes with that great yellow turd Velveeta and the many chicken livers n giblets recipes. But the pralines? Oh yes.

English Toffee

3 cups sugar

1 1/2 cup butter

3/4 cup water

1/2 tsp salt

1/2 cup chopped almonds

Cook sugar, butter, water and salt, stirring to keep from scorching. Boil to 285 on candy thermometer. Remove from heat, stir in nuts lightly. Pour in thin layers on greased or buttered cookie sheets. 

Can add chocolate chips to hot toffee and let melt a few minutes then spread with knife. Cut into pieces when cold. 

Buttermilk Pralines

3 cups sugar

3 TBS Karo

1 tsp soda

pinch salt

1 cup buttermilk

In very large pan, cook all ingredients until 238 degrees. Remove from burner and when bubbles stop add:

1 stick butter

1 tsp vanilla

Cook a bit longer then add 2 cups pecans. Beat until a dull sheen and drop from spoon onto wax paper. 

Pralines

2 cups dark brown sugar

2 cups white sugar

3/4 cup evaporated milk

1/4 cup water

1 cup powdered sugar

1 TBS butter

1 tsp vanilla

3 cups pecans

Boil together brown sugar, white sugar, milk and water until mixture threads. Remove from stove, add powdered sugar, butter and vanilla. Beat until almost sugar, add pecans. Drop by spoonful onto wax paper. 

Pecan Pralines 75 year old recipe (as of 1967) 

3 cups sugar

3 TBS karo

3/4 cup pet milk with 1/2 cup water

2 tsp vanilla

2 TBS butter

1 1/2 cup pecans

Cook sugar, syrup, milk and water until 216-236 degrees, stirring constantly. Cook until soft ball stage. Remove from heat, let cook a few minutes then add vanilla and pecans. Beat until candy holds a shape. Drop onto wax paper.

Aunt Eva's Pralines by Mrs. Andree Dessommes

2 cup brown sugar

1 cup white sugar

2 cup pecans

3/4 cup milk

1 cup water

1/4 cup butter

Mix milk with white sugar. In another pan cook water with brown sugar. When both form soft ball stage mix together with butter and pecans. Beat until thick and drop by spoonful onto wax paper. Wrap separately when cool. 

Pronto Pups or Corn Dogs before they became a thing

From a 1967 New Orleans, Louisiana cookbook from a lady named Libby Drennan. It's from the Women of St. George's Episcopal Church cookbook. Home made corn dogs!

8 hot dogs

8 long wooden skewers

1 cup pancake mix

2 TBS cornmeal

1 TBS sugar

2/3 cup water

Oil for frying

Heat oil 2 inches deep to 375. Mix pancake mix, cornmeal, sugar and water. Beat until smooth. Let thicken for 10 minutes. Dip hot dogs  into batter and coat all over. Fry in hot oil for 2-3 minutes until crisp and golden brown. Lift out and drain. Serve hot with ketchup, mustard and bbq sauce. 

Shakarishee Armenian Sugar Cookies

2 1/4 cups flour

1 3/4 cups sugar

1 cup softened butter

1 egg yolk

1/2 cup finely chopped walnuts

Beat together butter, egg yolk and sugar until smooth. Add flour and blend well. Add nuts. Shape into rectangles about 3/4" by 1 1/2". Place on ungreased cookie sheet. Bake in a 250 oven for  35 minutes or so until pink on bottom.

Lemon Cheesecake Ice Cream

Lemon Cheesecake Ice Cream

It's damned wonderful.

1/3 cup lemon juice
1 cup cottage cheese
3 eggs separated
3/4 cup sugar
1/2 tsp lemon peel
1/2 tsp vanilla
2 cups half n half

Puree lemon juice and cottage cheese. Beat egg yolks and sugar until thick. Add lemon juice n cottage cheese. Then Stir in lemon peel, vanilla and half n half. Set aside. Beat egg whites until stiff not dry. Fold into rest. Put in maker.

Moms Honey Baked Ham

This is how I make that honey baked ham that is everyones favorite. Remember to dip the meat into the sauce after slicing it for all those sugary juices. 

1 large bone in ham. Score by making lines in the rind and meat

1 cup honey

1 1/2 cups brown sugar

1/2 cup water

1 tsp ground cloves

Mix honey, brown sugar, water and cloves in saucepan. Bring to a boil, stirring often. Pour over ham in pan, spread mixture all over ham. Add another cup water to pan. Cover with foil and bake @325 for 15 minutes each pound of ham. Baste every 30 minutes with glaze from bottom of pan. Do not burn. 

Use ham bone for boogernose soup.

Fry Bread

Fry Bread

1 1/2 cup flour

1 tsp BPowder

1/2 tsp salt

3/4 cup warm water

Mix dry. Add the water. Knead for 2-3 minutes. Divide into egg sized balls. Flatten with heel of hand. 

Flatten and make hole in center. 

Deep fry until golden and puffy.

Eat with powdered sugar and honey or with refried beans and meat and cheese or whatever. 

Mexican Rice

Mexican Rice

350 degree oven for 40-45 minutes. 

3 TBS oil

2 cups raw white rice

1 cup tomato sauce or 2 oz el paso with 6 oz tomato sauce

2 cups water

1 chopped onion

1 garlic clove crushed

2 3/4 cups chicken broth

salt pepper oregano

Heat 2 TBS oil with rice, sauté stirring often until golden brown. Put into 2 1/2 quart casserole dish or 13x9 baking pan.  

Add 1 TBS oil with garlic and onion in skillet. Sauté until golden, add broth, water, tomato sauce, oregano, salt and pepper. Boil for one minute. 

Add to rice, stir well. 

Bake covered for 40-45 minutes. 

Can also add green chilis or mushrooms. 

Aunt Karens Apple Crisp

Aunt Karens Apple Crisp

3-4 apples peeled and sliced
3/4 cup quick oats
1/2 cup flour
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup butter

Arrange thin sliced apple in bottom of an 8" round cake pan or pie pan.

Combine rest of ingredients. Cutting in butter. Sprinkle over apples. Bake at 350 for 35-40 minutes. Serve with whipped cream or ice cream.

Pudding Homemade Pudding

Make a pudding mix first. It will make a few portions of cooked pudding. The pudding can be eaten or put into pie shell and baked. Experiment with flavors if you want. 

Pudding mix

4 cups dry milk

1 cup flour

2 sticks butter

Cut in butter until cornmeal consistency. Keep in tightly covered container.

Vanilla pudding

1/2 cup sugar

2 cups water

2 cups pudding mix

1 tsp vanilla

Stir sugar, mix and water over medium heat until you see a bubble form in the pudding. Remove from heat, add vanilla and let cool.

Chocolate pudding

Add 3 TBS cocoa to the 1/2 cup sugar

Rice Pudding

After making vanilla pudding, pour over 2 cups cooked rice. Chill and set. Can add raisins. 

Easiest Coffee Cake

Easiest Coffee Cake

ever. Company coming? Make it fast and it's so easy and will make the house smell great. 

2 cups Bisquick

1 egg

1/3 cup sugar

1/2 cup water

Mix well. Do not beat. Spread batter in greased 8x8 pan and cover with topping. 

Topping

1/4 cup sugar

1/4 cup brown sugar

2 TBS bisquik

1 tsp cinnamon

3 TBS butter

Cut together. Sprinkle over cake. Bake at 375 for 20 minutes. 

CAKE CHOCOLATE CAKE

Eggless Chocolate Buttermilk Cake

1 2/3 cups flour

1 cup buttermilk or sour milk

1 cup sugar

1/2 cup vegetable oil

1/2 cup unsweetened cocoa

2 tsp vanilla

1 tsp baking soda

1/2 tsp salt

Preheat oven 350. Butter and lightly flour two 8inch round cake pans or one 9x13 pan. 

Mix flour, sugar, cocoa, baking soda, and salt in a bowl. Add the buttermilk, or sour milk, oil and vanilla. Beat until smooth. Spread in pans and bake for 20-25 minutes for cake pans and 35-45 minutes for square pan. Test with toothpick before removing from oven. Let cool for 5 minutes before turning out onto rack. Cool before frosting. 

Devils Food Cake

1/4 cup unsweetened cocoa

3 TBS sugar

3 TBS water 

cook in saucepan on low heat until smooth and blended. Remove from heat and add 1/2 cup milk; set aside.

Cream together 

1/2 cup butter or shortening

1 tsp vanilla

1 cup sugar

2 eggs

Add cocoa mixture. Then add

1 cup flour

1/2 tsp each cream of tartar, baking soda, salt

Blend well then pour into buttered flour pans. Bake for 25 minutes or so. 

Italian Chicken

Italian Chicken

6 boneless, skinless chicken breasts or thighs or both

2 TBS butter or oil

1 TBS minced garlic

1 can diced or stewed tomatoes

1 can tomato sauce

1/4 cup red wine

garlic, oregano, basil, italian seasoning, salt, pepper

3 TBS butter

1/4 cup parmesan cheese

1 1/2 cup mozzarella shredded

Brown chicken and garlic in skillet.

Add can of tomatoes with juice, tomato sauce and wine. Add garlic and herbs to taste. Bring to a boil then cover pan and simmer for 20 minutes. 

While chicken is cooking, boil pasta of choice. After draining pasta, put into serving bowl and add 3 TBS butter and 1/4 cup parmesan cheese. Mix well. 

Sprinkle mozzarella over each chicken piece, cover with lid and let melt for 5 minutes. Serve over pasta. 

Coconut Macaroon Pie, Cherry Pie

One thing your mom could make is pie. A mean dessert pie. You all have an appreciation for a good baked delicacy because of all the home made stuff we used to eat a lot of. So make sure you have pie crust made before making these holiday favorites. If your crust is done, then these take only a few minutes to make and put together. 

Coconut Macaroon Pie

3 eggs

6 TBS melted butter

1 cup coconut

1 1/4 cup sugar

1 tsp vanilla

1 tsp rum flavor

1/4 cup buttermilk

Beat eggs. Add butter and milk. Mix well. Add rest of ingredients. Pour into unbaked pie shell. Bake at 375 for 10 minutes to set filling. Turn heat down to 300 and bake another 45-55 minutes until filling is firm and browned. 

Cherry Pie

1 can pitted cherries

3 TBS cornstarch

1 cup sugar

1 tsp almond flavor

1 tsp brandy flavor

Mix sugar and cornstarch in saucepan. Add juice from can of cherries. Stirring constantly, heat over medium low heat until thick and bubbly. Turn off heat, quickly add flavorings and cherries. Stir well and pour into unbaked pie shell. Add top pie crust, prick or cut out shapes. Sprinkle with sugar. Bake for 35-45 minutes. 

Shoofly Pie! A molasses pie

This is an amazing pie. It sounds weird but it is so delicious it makes you wonder why it's not a popular pie still. So good and easy to make. Make your crust first and let it chill in the fridge while you make the filling.

Shoofly Pie

1 tsp baking soda

1 cup boiling water

1 cup molasses

2 beaten eggs

1/2 cup brown sugar

Topping: 2 cups flour. Cut in 3/4 cup brown sugar and 1/4 cup butter.

Mix baking soda and water. Set aside. Mix well the molasses, eggs and brown sugar. Add baking soda/water. Pour into unbaked pie crust. Sprinkle with topping. Bake at 400 for 10 minutes. Then reduce heat to 350. Bake an additional 25-30 minutes. Let cool. 

Corn Meal recipes

Another Corn Bread recipe

1 cup each: flour, cornmeal, milk

1/2 tsp salt

3 TBS sugar

1/4 cup shortening

4 tsp baking powder

1 egg

1/2 tsp vanilla 

Mix well in large bowl. Pour into a greased pie pan, bake at 425 for 20-25 minutes.

Corn Mush

2 1/2 cups water

1 tsp salt

Bring to boil in saucepan. Add 1 1/4 cup cornmeal mixed with 1 cup cold water. Add to boiling water slowly while stirring constantly. Cook while stirring for 5 minutes. Eat hot with butter and maple syrup.

Fried mush

Chill cooled corn mush in loaf pan for one hour. Cut into slices and fry for 4-5 minutes in well greased skillet until lightly browned. Serve hot like pancakes with butter and syrup and jam. 

Lucys Lemon Squares

From the Peanuts Cook Book. A very simple Lemon Square recipe. 

350 Degrees oven

1 cup flour

1/4 cup powdered sugar

1/2 cup butter

Mix flour and sugar together. Cut in butter until well mixed. Press into bottom of 8x8 baking pan. Bake at 350 for 20 minutes.

Mix well:

2 eggs

1 cup sugar

1/2 tsp baking powder

2 1/2 TBS lemon juice

dash of salt

Pour over baked crust. Bake again for 20-25 minutes. Let cool before cutting. Sprinkle with powdered sugar. 

Corn Bread! Aunt Shirleys Brown Bread

Corn Bread the way Mom always made it

1 cup flour

1 cup corn meal

1 cup milk

1 tsp salt

3 1/2 tsp baking powder

3 TBS sugar

1 egg

1/4 cup melted butter or shortening, cooled

Mix together flour, corn meal, baking powder, salt and sugar. Add egg, milk and melted butter. Mix. Bake in greased cake pan, pie pan or square pan until golden. 450 degrees for 30-40 minutes. 

Aunt Shirleys Brown Bread

1 cup flour

1/3 cup cornmeal

2/3 cup wheat flour

1/2 tsp each baking powder, baking soda, salt

2/3 cup raisins

1/2 cup brown sugar

1/3 cup molasses

1 1/3 cup buttermilk or sour milk

(sour milk: 1 1/3 cup milk plus 1 1/3 TBS vinegar-mix let sit for 5 minutes)

Mix flour, baking powder, soda and salt. Add cornmeal, wheat flour, raisins, brown sugar, and molasses. Mix well. Stir in buttermilk. Bake in greased loaf pan at 350 for 90 minutes-2 hours until done. Eat warm with butter and honey or cream cheese. Delicious. 

Aunt Karen Zieglers Fudgey Brownies

Mix ingredients well in the order given. After adding an ingredient, mix well. Yes, oil is listed twice.

In large bowl mix:

3/4 cup cocoa

1/2 tsp baking soda

1/3 cup vegetable oil

1/2 cup boiling water

2 cups sugar

2 eggs

1/3 cup vegetable oil

1 1/3 cup flour

1 tsp almond or vanilla (can also add rum or brandy)

1/4 tsp salt

Pour into lightly buttered 13x9 pan. Bake at 350 for 35-40 minutes. Frost with marshmallow creme, chocolate frosting or dust with powdered sugar. 

Anything with Aunt Karens name on it will mean it's really good. 

Mixer Killer Chocolate Chip Cookies

These got their name as such because in a years time I blew out 5 different hand mixers on this recipe including a heavy duty Black n Decker one. Use a Kitchen Aid mixer or food processor if you can or mix by hand as an arm building exercise. They are delicious and worth it. 

Bowl 1

Cream together

1 cup each brown sugar, white sugar

1 cup shortening

3 eggs

Bowl 2

3 1/2 cups flour

2 tsp baking soda

2 tsp cream of tartar

1 dash salt

Mix well. Add slowly to bowl 1. A little at a time, mixing. Mix in 12 oz of chocolate chips by hand. 

Bake at 350 for 8-10 minutes. Flatten with spatula after first five minutes of baking. Just a tap on top will deflate them. 

Super Chocolatey Cookies

add 1/3 cup baking cocoa to bowl #2 before adding to bowl #1

Ginger Snaps, Snickerdoodles, Ranger Cookies, Great Grandma Z's sugar cookies

Ginger Snaps

3/4 cup shortening or butter

1 egg

1 cup sugar

1/4 cup molasses

Mix well until creamy.

In another bowl mix:  

2 cups flour

2 tsp baking soda

1 TBS ginger

1 tsp cinnamon

1/2 tsp salt

Add to butter, sugar mixture. Roll into 1 inch balls . Roll in additional sugar. Bake at 350 for 12-15 minutes on engrossed cookie sheet. 

Grandma Zieglers Snickerdoodles

1/2 cup shortening plus 1/2 cup butter

Cream together with

1 1/2 cups sugar

2 eggs.

In bowl #2 mix: 2 3/4 cup flour

1 tsp baking soda

2 tsp cream of tartar

1/4 tsp salt

Add bowl #2 to bowl #1. Mix well. Make into balls 1 inch. Roll in a smaller bowl of 2 TBS sugar mixed with 1 TBS cinnamon. 

Bake at 400 for 8-10 minutes

Ranger Cookies (Thads favorite before he got all pissy about weight loss)

1 cup shortening

1 cup each white sugar and brown sugar

2 eggs

1 TBS milk

1 tsp vanilla

Mix until creamy. 

In bowl 2 mix together:

2 cups flour

1/2 tsp each baking powder and salt

1 tsp baking soda

Add to bowl 1. Mix well. 

Stir in by hand:

2 cups quick oats

2 cups cornflakes or whites

1 cup coconuts

1 cup sliced almonds

Drop by spoonfuls onto greased cookie sheet and bake at 350 for 10 minutes.

Grandma Irene Zieglers Sugar Cookies

2/3 cup shortening
1 cup each brown sugar and white sugar
2 eggs
1 TBS milk or cream
1 tsp vanilla

Cream all together. Add
2 1/2 cups flour
2 tsp baking powder
1/2 tsp nutmeg

Mix well. Roll out and use cookie cutters or drop by teaspoons onto greased cookie sheet. Bake at 350 for 10 minutes. Sprinkle with sugar while hot or frost when cool.

Lentils

But not like the gross vomit lentils that Neil always makes on the Young Ones. Lentils are cheap, filling and delicious. They are also very nutritious. Here are a few recipes that we used to eat.

Hamburger Vegetable Lentil Soup

1 lb hamburger                          1 cup diced cabbage, celery, carrots 

5 3/4 cups tomato juice              1/2 cup chopped onion

1 cup washed lentils                  salt, pepper, bay leaf, garlic

4 cups water

Brown and drain hamburger in pot. Add liquids and rest of ingredients. Bring to a boil then simmer for 1 hour. 

Meatless Lentil Chili

5 cups water and 2 1/3 cups washed lentils. Bring to a simmer for 30 minutes.

Add:

1 can tomatoes or tomato sauce

chopped onion

1 1/2 tsp chili powder

1/2 tsp cumin, salt, pepper

Simmer for another 30 minutes. 

Lemon Broccoli Chicken

Lemon Broccoli Chicken

2 cans cream of broccoli soup

1 1/2 soup cans of milk

3-4 lemons

5-6 boneless, skinless chicken breasts or thighs

Squeeze at least 2 1/2 TBS juice from 2 lemons. Thinly slice the other two. 

Brown chicken in 2 TBS butter or oil until browned lightly in large skillet. Mix soup and milk, wisk until creamy. Add lemon juice, wisk well. Pour over chicken. cover and simmer for 15 minutes. Add lemon slice over each piece of chicken, cover and cook another 5-10 minutes. Serve over rice with steamed broccoli. 

Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

1 1/3 cups flour

1/2 cup brown sugar

1/4 cup sugar

3/4 cup butter

1 cup uncooked oats

8 oz cream cheese

1 egg

2 TBS lemon juice

1 tsp grated lemon rind

Preheat oven 350.

Combine flour and sugars. Cut in butter until crumbly. Stir in oats. Set aside 1 cup of this mixture. 

Press remaining crumb mixture into bottom of greased 13x9 baking pan. 

Combine cream cheese and egg, mixing very well. Add lemon juice and rind, mix. Spread over crumb mix in pan. Sprinkle with reserved crumb mix. Bake for 25-30 minutes. Let cool then cut into bars. 

Pizza Dough

Pizza Dough

1 pkg yeast or 2 1/3 tsp yeast

1 tsp sugar

2/3 cup warm water

Mix in cup and let rise for 5 minutes.

Mix in bowl:

1 2/3 cup flour

3/4 tsp salt

1/2 tsp garlic, italian seasoning

Add yeast water and 2 tsp olive oil. 

Mix and knead until a ball is formed. Spread onto pizza pan that has been greased and bake at 425 for 6 minutes. Add toppings and bake again for 15-20 minutes. 

 

Chinese Chicken in Orange Sauce

Chinese Chicken in Orange Sauce

sauce:

1 cup chicken broth

6 TBS shoyu

3 TBS white vinegar

1/2 TBS sugar

1/4 tsp pepper

2 TBS cornstarch

Stir fry mixture:

2 carrots, sliced

8 oz green beans trimmed

1 TBS peanut oil

1/2 tsp charades red pepper

3 cloves garlic

4 1-inch long strips of orange peel

14 oz diced boneless raw chicken

1 cup sliced mushrooms

In small bowl mix chicken broth, 4 TBS shoyu, vinegar, sugar and pepper. In another small bowl mix cornstarch and 2 TBS shoyu. Set aside.

Heat oil in pan or wok. Add pepper, garlic, orange peel and chicken. Stir frequently and cook for 5-7 minutes.  Add mushrooms and stir fry. Then add carrots and green beans. Stir fry until cooked.  Add sauce 1 and cook until boiling. Then add cornstarch mixture and cook until thick. 

Serve over rice. 

Tuna Noodle Casserole

Tuna Noodle Casserole

1 TBS butter

1 chopped onion

1 can cream of mushroom soup

1 1/4 cups milk

1 tsp Worcestershire sauce

1/2 tsp mustard

1/4 tsp pepper 

2 cups shredded cheese

1 can tuna, drained

1 cup frozen peas

8 oz cooked pasta 

1/2 cup crushed potato chips or bread crumbs

Melt butter in 2 qt saucepan. Add onion, cook for 3 minutes. Add soup, milk, W-sauce, mustard and pepper. Stir constantly, bring to a boil, removed from heat. 

Stir in cheese until, smooth. Add tuna and peas. Combine with pasta in casserole dish. Sprinkle with chips. Bake at 350 for 25-30 minutes. 

Wishes Granted: Yellow Curry

Yellow Curry. The request was yellow curry. The paste or the powdered? Your mom made many types of curries. Well, here are a few. Nothing was specified so y'all are getting these on one page. 

Thai Yellow Curry

1-2 TBS Mae Ploy Yellow package Thai Curry Paste

2 cans coconut milk (make sure it's good brand, not mostly water added)

shoyu

2 peeled and diced potatoes

2 peeled and diced carrots

1-2 cubed raw chicken breasts or 4-5 raw chicken thighs

A few clean basil leaves

Sauté curry paste in pan for 20 seconds. Add coconut milk and whisk well.  Drizzle a little taste of shoyu in. 

Add meat and veg and simmer for 30 minutes until chicken is done. Add basil leaves at 15 minutes in.

Serve over jasmine rice. 

Indian Curry

1-2 TBS curry powder hot and mild mixed (we use Rani brand)

2-4 cups chicken broth

diced potatoes and carrots

cubed chicken breasts or chicken thighs

Saute chicken in butter until browned. Add broth, powder and vegetables. Mix well and simmer for 15-20 minutes until thick. Eat over rice. 

Hawaiian Chicken Curry

sliced onion

2 TBS curry powder

3 lbs chicken pieces 

1 can coconut milk

1 cup water

Saute onions in oil. Add curry powder and fry for a few minutes. Add chicken. Fry for a minute then add coconut milk and water. Simmer covered for 30 minutes. Season with shoyu. 

Pancakes without a mix and Faux Maple Syrup

Pancakes

Mix 1:

1 1/2 cup flour

3 1/2 tsp Baking Powder

3/4 tsp salt

3 TBS sugar

Mix 2:

1 egg

3 TBS melted crisco

1 cup milk

Add the dry (mix 1) to the wet (mix 2)

Bake on hot greased griddle. Pour a bit onto griddle. When bubbles start to form, flip it. Let bake a few seconds more then remove quickly from griddle. 

Homemade Maple Syrup 

1 1/2 cups clear corn syrup

1/4 cup dark brown sugar

2 TBS water
1 TBS butter

1 tsp maple flavor

1/2 tsp vanilla

Boil corn syrup, water, butter and brown sugar for 2 minutes. Add maple and vanilla. Pour into syrup dispenser and keep cold.

Syrup #2

3/4 cup water
2 cups brown sugar
1 TBS butter
1/2 tsp maple flavor

Boil water. Lower heat. Add sugar, butter and stir until dissolved. Add maple flavor.

(To clean pan, just fill it with hot water. Let sit until after you are done eating, then it should scrub easily)

Wishes Granted: Crépes and filling

Ah Christmas. Holiday morning always meant strong coffee and crépes with powdered sugar. Mom always had her special blue steel French crépe pan that made the delectable pancakes. 

That pan was never the same again after Candy made grilled cheeses with it for all the kids. *sigh*  Bless her heart, she didn't know it was a special type of pan. She just knew she had a gaggle of hungry kids in the kitchen. We love you Candy!

Anyways, here's the recipe. Just have a good non stick smaller fry pan if you don't have a fancy French one. 

1 cup flour

1 tsp salt

1 TBS sugar

3 TBS orange juice (optional for flavor)

4 eggs

1 1/3 cup milk

2 TBS melted, cooled shortening

Mix flour and salt. Add egg, milk, shortening and sugar (and OJ). Whisk well until smooth. 

Heat greased pan until hot, bake one crepe as a tester. Pour a small amount of batter into pan, twirl pan by handle until a smooth thin pancake is made. Flip over quickly and cook on other side for a few seconds. Grease the pan every so often. You'll get used to how to work them. 

Have to work quickly because if they cook too long they get eggy and rubbery. 

Sprinkle with powdered sugar while hot. Add jelly or jam if wanted. 

OR: fill a bit of blintz filling and roll up. Sprinkle roll with powdered sugar. 

BLINTZE filling (the best)

1/2 lb  cottage cheese

1 TBS sugar

1/4 tsp cinnamon

2 tsp orange peel shredded fine

Mix together.  

Wishes Granted: Grandma Z's sugar cookies

This is Grandma Carol Z's sugar cookie recipe. It makes a ton of cookies. Make sure not to use too much flour when rolling out and that your rolling pin and dough are very cold. As in put that rolling pin in the freezer for awhile and roll out in small batches. Very important is that you roll them out once only. 

2 1/2 cups sugar

1 cup crisco shortening (don't skimp)

Creme together. Then add:

2 eggs

2 tsp baking powder

1 tsp real vanilla

Creme together. Then add slowly and alternately: 

4 cups flour

1 cup milk 

Add flour first and last. If it's too sticky add a tbs of flour or so. 

Chill for a minimum of 3 hours in refrigerator. 

Roll out on clean lightly floured surface quickly. Don't let it reach room temperature or it will be a right bastard to work with. 

Cut with cookie cutters or biscuit cutters or just make squarish shapes with a knife. 

Bake on ungreased sheet for 10 minutes. Don't let the bottoms burn. Let cool before adding frosting or glaze of your choice. 

Wishes Granted: Chicken Adobo

Filipino style chicken adobo.

1 cup APPLE CIDER vinegar

1/2 cup Aloha shoyu

3-4 cloves smashed garlic

1/4 tsp salt, pepper

2 bay leaves

cup or so of water

Put pack of thighs in pan. Add adobo sauce. Cover with foil. Bake 30 minutes. Flip thighs over. Cover and bake another 30 minutes. Eat with rice. 

Can also use breasts or chicken legs. Leftover chicken is great in fried rice, if there is any leftovers. 

Chicken and Dumplings

I earlier posted the recipe for dumplings. I made chicken and dumplings the other day and it took practically no time to make. I used the bisquik recipe for the dumplings because nobody complains about them. 

(I just pulled a carcass from the freezer and boiled it in pot for a few hours with some italian seasoning and let the water cook down. Pulled the meat from carcass, then strained the broth a few times to make sure to get the bones out.)

So here we go:

1-2 cups cooked chicken 

8 cups chicken broth 

Bring to a boil. 

Add a 1/2 cup of frozen peas, 1/2 cup of frozen corn, a few chopped carrots. 

Let boil or simmer until tender. Add some seasoning and salt. Simmer for 5 minutes. Add a little more water or broth if needed and heat. 

Add dumplings. Cover and let them cook for 10 minutes or so. Eat. 

Wishes Granted: Roast Chicken or 3 day chicken

Roast chicken is the pinnacle of a good cook. To me that is. You can eat the roast chicken one day, make enchiladas, tacos, salad and whatever with it the 2nd day. Then cook the carcass and all the bits the 3rd day to make a broth and have chicken and dumplings. Or just freeze the carcass and use it later, just don't throw it away, it's still good!

Plus the best part of a roast chicken is that roast chicken skin. 

So many ways to cook a chicken, here's the one Mom always did but there are so many variations. Keep with me as I explain the simple process with notes. You don't need a fancy pan. You don't have to tie the legs together and baste the crap out of it. Just a good pan, some foil or preferred is a pan with a lid. I found that the Le Creuset style pan makes the best damn chicken but if you don't have one, any pan will do. 

Also, wash your damn hands with soap and hot water. A lot. You'll be washing your hands a lot if you aren't wearing disposable food gloves.

Preheat oven to 350. 

1 stick of butter

1 whole chicken

peeled garlic cloves or granulated

salt

Optional: italian seasoning, seasoned salt, tony cacheres seasoned salt,  1/2 an onion, more garlic, more butter,  fresh basil leaves, rosemary, thyme or tarragon, white wine

Wash your chicken, pull out giblets and schmaltz. Schmaltz is that large chunk of fat at its butt. Some people like to sauté it until it's crispy. Let the chicken dry a bit. 

Rub it generously with the butter on the skin. Get under the skin or put bits under the skin. At this point you can add fresh herbs under the skin, especially the breast and thighs if you're feeling fancy. If you don't have garlic cloves, sprinkle the chicken all over with granulated garlic, especially into the cavity. If you have cloves, put a bunch into the cavity if you want it really garlicky. You can also put 1/2 an onion into the cavity with some butter. 

Place it breast down in your pan. Unless you want it fancy looking, I like it breast down because the flavors and butter juices get absorbed into the breast meat and make it taste so much better. Salt with seasoned salt of choice or just plain salt if you want. This is for tasty crispy skin. 

Add a cup or so of water, some more butter, 1/4 cup of white wine if you want to the pan. Cover with foil or lid. Bake for 40 minutes. Uncover and bake for another 15-20 minutes until that skin is just like you want it. It will make your house smell so good and don't forget those delicious oysters on the back.

So here is the TL;DR version. 

Oven 350. One whole cleaned chicken. Rub butter, add garlic. Drop in baking pan with water and butter. Salt. Bake for an hour. Remove lid for last 15 minutes. Go nuts over that chicken skin. 

Wishes Granted: French Onion Soup

I received a list of requests recently and have a chance to fulfill them. So here we go.

French Onion Soup

1 large sweet onion like a Walla Walla Sweet
4 cups Beef Broth (good quality)
optional: splash of red wine
Slices of provolone, gruyere or swiss cheese
French bread (home made preferred)
butter, salt, garlic

Slice onion thin. Transfer to a pot and sauté with a large chunk of butter until they are translucent and soft. Add beef broth and wine. Add a little garlic and simmer for 15 minutes. Pour each serving into a deep bowl, add a slice of bread on top. Top with cheese of choice and broil 5 minutes until cheese is bubbly.

Here is another recipe I found handwritten in the ratty handwritten cookbook without a cover.

French Onion Soup
1/4 cup butter
2 lbs onion sliced thin
2 large cloves sliced garlic
2 TBS brown sugar
4 cups beef stock
1/4 cup dry sherry
2 tsp thyme
1/2 tsp pepper
1 bay leaf
salt
1 cup Swiss cheese
1/2 cup parmesan cheese

that's all it says. But I figure the execution is something like: brown onion and garlic in butter. Add rest of ingredients except for cheese and simmer for 30 minutes. Ladle into individual soup bowls, add slice of bread and cheese on top. Broil for 5 minutes.