Sunday, October 26, 2008

California Pilaf...

When I was 15 years old I worked after school for a doctor and his family. Today I would probably be called a Nanny. I went with them on vacation and after school activities and I cooked dinner every night for the children. One of this family's favorite meals was this recipe.

1 lb. lean ground beef'
2 Tbsp. oil
4 ounce can chopped ripe olives (1/2 cup)
1/2 C. chopped bell pepper
1/3 C. chopped onion
1 small garlic clove, minced
1/3 C. rice, uncooked
2 C. hot water
6 ounce can tomato paste
1/1/2 tsp. salt
1/4 tsp. pepper.

Heat oven to 350 degrees.
Brown meat in oil and add remaining ingredients.
Bake one hour.

Corn Casserole...

This recipe is like a deluxe corn bread. Thick, chewy and moist!

½ C. butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole corn, drained
1 can creamed corn
1 C, sour cream

Preheat oven to 350 degrees. Lightly grease a 9x9 baking dish.
In a medium bowl, combine butter , eggs, corn bread mix, corns and sour cream.

Spoon mixture into greased dish.

Bake 45-50 minutes or until top is golden brown.

*This recipe can be doubled in a 13x9 pan.

Thursday, October 23, 2008

Zucchini Bread...

4 C. coarsely shredded zucchini
3 C. flour
2 1/2 C. sugar
1 1/4 C. vegetable oil
4 eggs, beaten
1 Tbsp. plus 1 tsp. vanilla
1 Tbsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 C. chopped nuts

Grease pans.
Blend all ingredients on low, then beat on medium for 1 minute.
Bake 350 degrees for 50-60 minutes.
Or bake until tooth pick comes out clean when inserted in middle of loaf.

This is one of my favorite bread recipes. I started making it in 1972.

Monday, October 20, 2008

Chicken Lasagna...

1/2 lb. pkg. lasagna noodles

1/3 C. chopped onion
1/3 C. chopped green pepper
1 Tbsp. margarine

1 Can Cream of Chicken Soup
1 C. milk
4 oz. can sliced mushrooms
1/2 tsp. poultry seasoning
3-4 C. diced cooked chicken

1 C. cottage cheese
2 3 oz. pkgs. cream cheese

1/4 C. sliced green olives
1/4 C. snipped parsley
1/2 C. buttered bread crumbs

Cook noodles until firm to the bite in boiling salted water. Drain well.Cover with cold water and set aside. Drain before adding to casserole.

Sauté onion and green pepper in margarine until transparent. Add chicken soup, milk, mushrooms, seasoning and chicken. Simmer until heated through.

Beat together cream cheese and cottage cheese. Stir in olives and parsley. Spread 1/3 C. soup mixture across bottom of lightly greased 7x12 baking pan. Layer with half the noodles, 1/2 of the cheese mixture and half the remaining soup mixture.

Repeat layers and top with bread crumbs.

Bake at 375 degrees for 45 minutes until hot and bubbly. Let stand for 5 minutes before cutting into squares to serve

Saturday, October 18, 2008

Peanut Butter Cookies...

I have always been on the lookout for a good peanut butter cookie...well, I found this one a couple years ago and it's been my favorite ever since then. It's moist and chewy and DELICIOUS!

1 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs, well beaten
1 C. peanut butter
3 C. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. vanilla

Cream butter and sugar. Add the remaining ingredients. Shape into balls, the size of a walnut, flatten with fork. Bake until golden brown at 400 degrees, about 9 minutes.This makes 4 dozen large cookies.

Quiche Lorraine...

I love this quiche! I have made it for bible study brunches and it was always a favorite. It makes a good dinner dish as well.

1 1/2 C. milk
4 eggs, slightly beaten
1/2 tsp. salt
dash of pepper
2 C. (8oz.) shredded Swiss cheese
2 Tbsp. flour
1/2 lb. bacon crisply cooked and crumbled
1-9 inch unbaked pie shell

Heat oven to 350 degrees. Combine milk, eggs and seasonings, mix well.Toss cheese with flour, add cheese and bacon to egg mixture. Pour into pie shell. Bake 350 degrees for 40-45 minutes.

Persimmon Cookies...

1 C. sugar
1/2 C. shortening
1 egg
1 c. chopped nuts
1 C. chopped dates
1 C. persimmon pulp
2 C. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. cinnamon

Cream shortening and sugar until fluffy.
Blend in the egg.
Add fruit and nuts.
Sift flour then measure and sift with remaining ingredients.
Add to creamed mixture and blend thoroughly.
Drop by teaspoonfuls on a greased cookie sheet.

Bake at 350 degrees for 20 minutes.
Roll in powdered sugar while still warm.

Makes about 4 1/2 dozen soft cookies.
This was my Aunt's cookie recipe. It's moist chewy cookies. Great flavors for fall. You can freeze left over persimmon pulp and make these any time. Enjoy!