Monthly Archives: September 2009

Papa Ricky’s Oatmeal Cookies

28 Monday Sep 2009

Posted by in Cookies

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1 cup raisins
1 cup water
¾ cup butter
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon cloves
2 cups rolled oats
½ cup chopped nuts

Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure ½ cup.

Heat oven to 400 degrees. Mix thoroughly butter, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown.

Flour Tortillas

28 Monday Sep 2009

Posted by in Breads

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3 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup plus 1 tablespoon vegetable shortening
1 cup to 1 ¼ cups warm water

Mix dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or fork.

Next add warm water a little at a time until your dough is soft but not sticky. You do not need very hot water.

Knead the dough for a few minutes. Divide the dough into 12 pieces and form small balls. Let them rest for about 10 minutes. Heat up your pan to a medium heat. Don’t let it get too hot or the tortillas will cook too fast.

Roll out the dough with a rolling pin. It is a good idea to dust each ball with a little flour before you roll it out. It is good to lift the dough and turn it a few times to make sure it is not sticking. Roll them out fairly thin. Cook as you go.

Quiche Lorraine

28 Monday Sep 2009

Posted by in Lunch, Main Dishes

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1- 8 inch pie crust
1 small onion chopped
4 oz bacon diced and cooked
½ oz butter
10 tablespoons milk
10 tablespoons cream
2 eggs
2 egg yolks
2 oz cheddar or gruyere cheese grated
Salt and pepper

Roll out pastry crust and put in pan

Preheat oven to 400 degrees. Bake the pastry crust blind. (line with foil and fill with beans) 15 minutes. Remove from oven and reduce temperature to 300 degrees

Fry the onion and bacon together in the butter. When cooked, drain well.

Mix together milk cream and eggs. Add the bacon, onion and cheese. Season carefully with the salt and pepper remembering that the bacon and cheese are salty.

Pour the mixture into the crust and bake for about 40 minutes. Test the center with a knife to make sure it is set.

Au gratin Potatoes

28 Monday Sep 2009

Posted by in Side Dishes, Vegetables

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12 medium potatoes
8 tablespoons butter or margarine
8 tablespoons flour
1 teaspoon salt
Pepper
4 cups milk, heated
2 cups shredded cheese

Cut up potatoes and cook until just tender. Melt the butter in a saucepan and stir in the flour and salt and pepper. Gradually add the milk, stirring constantly. Cook over low heat and continue stirring until the sauce thickens. Put ½ of the potatoes in a casserole dish, top with 1 cup cheese and half of the sauce. Add the remaining potatoes top with ½ cup cheese and remaining sauce. Top with remaining cheese. Bake at 375F or 190C for about 15 minutes or until cheese melts. Makes 12 servings.

Ally’s Thai Salad

28 Monday Sep 2009

Posted by in Salads

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Following is the recipe for the salad and the dressing. For the salad you just cut everything up finely:

In the book the recipe says: Any combination of the following ingredients:
beansprouts, green & red peppers, baby spinach, deseeded red or green chillies, rocket, spring onions, peeled, gutted and sliced cucumber, Chinese or Savoy Cabbage, Sugar Snap Peas, and herbs such as mint, basil and coriander. Sprinkle with lightly toasted cashews or sesame seeds (I forgot this bit). Chinese or ramen type noodles

Dressing:
4 tbsp lime juice
3 tbsp olive oil
1 tbsp sesame seed oil (I forgot this one and it tasted fine)
1 tbsp soy sauce
a good pinch of brown sugar
1 tbsp ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 red chilli, deseeded and finely sliced ( I left out because I didn’t know if everyone liked chilli)

They also put coriander and basil in in the recipe but I just put it all in the salad.

Carruth’s Traditional Christmas Jello

28 Monday Sep 2009

Posted by in Desserts, Jello, Salads

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Layer 1
2 3-ounce packages lime Jell-O

Prepare according to package directions and pour into a 9X13 pan. Refrigerate until set.

Layer 2
1 3-ounce package lemon Jell-O
½ cup miniature marshmallows
1 8-ounce package cream cheese
½ cup whipped cream
1 cup hot water
1 can crushed pineapple

Dissolve Jell-O and cream cheese in the hot water in the top of a double boiler. Add marshmallows and stir until melted. Remove from heat and stir until blended. (This would be easier in the microwave) Stir in the pineapple and fold in whipped cream. Make sure the mixture is cool and spread over the lime Jell-O.

Layer 3
2 3-ounce packages cherry Jell-O

Prepare according to package directions and allow to cool. Carefully pour over layer 2 and refrigerate until firm.

Cut into squares and serve topped with cream if desired.

James’s Favorite Waikiki Meatballs

28 Monday Sep 2009

Posted by in Main Dishes, Nostalgia

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1 ½ pounds ground beef
2/3 cup cracker crumbs
½ cup minced onions
1 egg
1 teaspoon salt
¼ teaspoon ground ginger
2 tablespoons cornstarch
½ cup brown sugar
1 can (13 ½ ounces) pineapple chunks
Drained reserving juice
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper

Mix beef, crumbs, onion, egg, salt, ginger and milk thoroughly. Shape mixture by rounded tablespoons into balls. Spray frying pan with non-stick spray and cook meatballs. Remove from pan and keep warm.

Mix cornstarch and sugar. Drain fat from pan and add reserved pineapple juice, vinegar, and soy sauce and mix well. Stir in cornstarch/sugar mixture and cook over medium heat until thickened. Add meatballs and green pepper; heat through.

Mandarin Orange and Onion Salad with Poppy Seed Dressing

28 Monday Sep 2009

Posted by in Salads

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Dressing
2 tablespoons wine vinegar
1 teaspoon Dijon-style mustard
½ teaspoon salt
Pinch cayenne pepper
1 tablespoon honey
6 tablespoons oil
1 ½ teaspoon poppy seeds

½ small red onion cut into thin slices and separated into rings
1 11-ounce can mandarin oranges, drained
1 small head lettuce torn into bite size pieces

Make dressing and then toss with prepared ingredients

"You’re a Fine Little Helper" Beef Stroganoff

28 Monday Sep 2009

Posted by in Main Dishes

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2 lbs round steak cut into pieces
1 chopped onion
3-4 tablespoons butter
1-4oz can mushrooms
1 can cream of mushroom soup
½ – 1 cup sour cream or plain yogurt

Dredge meat in flour and brown with onions and salt and pepper. Cook on low 8 to 9 hours or high 4-5 hours. Serve with rice.