Breakfast - Not always for the morning

GRANDMA MIRIAM'S BAKED EGGS

Serves:

Ingredients

Procedure

1. In 9x12 Pyrex pan, sauté vegetables on stove in lots 'o butter.
2. Preheat oven to 450 degrees.
3. After vegetables are hot, break eggs over vegetables.
4. Bake in oven until desired consistency (approximately 4-6 min).

Starters - Gearing up for the main meal

LINDA SILBERMAN'S ARTICHOKE DIP

Serves:

Ingredients

Procedure

1. Mix all together and bake for 30 minutes

Salads - Hopefully they're fresh

ANDY'S ITALIAN PASTA SALAD

Serves:

Ingredients

Procedure

1. Cook pasta, drain
2. Slice celery, peppers, onion, tomatoes, black olives, and pepperoni
3. Combine all ingredients except Italian Salad Dressing
4. Add salad dressing as needed; salad will last longer dry

ANDY'S WALDORF SALAD

Serves:

Ingredients

Procedure

1. Cube raw/frozen chicken breasts. Cook thoroughly then set in fridge to cool.
2. Mix mayonnaise and Cajun seasoning in a big bowl.
3. Slice and cube apples and oranges. Sprinkle apples with lemon juice.
4. Chop celery. Add all ingredients including chicken to mayonnaise mix in big bowl.
5. Toss to coat all pieces.

MANDARIN WALNUT SALAD

Serves: 4

Ingredients

Procedure

1. In bowl toss walnuts, salad mix and mandarin oranges
2. Make dressing by mixing remainder of ingredients
3. Enjoy

Soups - Hopefully they're warm

CREAMY MINNESOTA WILD RICE SOUP

Serves: 6

Ingredients

Procedure

1. Prepare wild rice as directed.
2. In a one gallon heavy saucepan, fry bacon to a crisp consistency.
3. Heat chicken broth in separate pot
4. Saute onions, pepers and mushrooms in butter (or bacon grease), about 3 minutes or until softened.
5. Sprinkle flour into bacon grease, stirring and cooking until flour is mixed in but don't let it brown. DO NOT BURN!!!
6. Slowly add the hot chicken broth until blended well.
7. Add rice and salt and pepper to taste. Heat thoroughly; stir in the cream. Add dry white wine if desired.
8. Heat gently, but do not boil.

MISO SOUP

Serves: 1
Prep Time: 5 minutes.

Ingredients

Procedure

1. Add miso, ginger, and dulse to 1 cup of boiling water.

Breads - Mother Earth or Mother Mars grains?

MRS. MELLON'S BANANA BREAD

Serves:

Ingredients

Procedure

1. Preheat oven to 300 degrees.
2. In a bowl mix flour, baking soda, baking powder, salt, and sugar (i.e. all of the dry ingredients).
3. In a separate, big bowl mash bananas. Once mashed, stir in soften butter, beaten eggs, vanilla, lemon, and sour cream.
4. Add dry/flour mixture to liquid/banana batter and mix thoroughly.
5. Pour combined mixture into a lightly greased loaf pan.
6. Bake at 300 degrees for 1 ½ hours.

GRANDMA MIRIAM'S CHALLAH

Serves:

Ingredients

Procedure

1. Blend yeast and water well. Then add sugar.
2. Let all sit about 10-12 minutes until very foamy.
3. Add 3 eggs and oil to yeast mixture.
4. Add 3 cups of flour and mix well.
5. Add 4 more cups slowly. Mix well (Total 7 cups of flour).
6. Knead until elastic (about 10 minutes).
7. Allow dough to rise for 40 minutes in draft-free place.
8. Punch down and knead 4-5 minutes.
9. Make into 4 good sized braided loaves.
10. Allow loaves to rise for 30 minutes.
11. Brush with egg yolk glaze (1 egg mixed with 1 teaspoon of water).
12. Sprinkle with poppy or sesame seeds.
13. Bake in a pre-heated oven for 20-25 minutes.
14. Love your Grandma for sending you this wonderful recipe.

CORN BREAD

Serves:

Ingredients

Procedure

1. Preheat oven to 425 degrees
2. In a bowl combine flour, cornmeal, sugar, baking powder, and salt
3. Beat together egg and milk; stir in butter. Add to dry ingredients, stirring just until moistened
4. Turn into pan. Bake 25 minutes or until golden brown. Cut into squares

ANDY'S FAVORITE PIZZA DOUGH

Serves:

Ingredients

Procedure

1. Dissolve yeast and sugar in ½ cup of warm water in a large bowl; let stand 5 minutes
2. After yeast activation, stir 1¼ cups flour and ¼ tsp salt into yeast mixture to form a soft dough
3. Turn dough out onto a lightly flour surface (or put into into mixer). Knead until smooth and elastic (about 5 minutes); add enough of remaining flour (1 Tbs at a time) to prevent sticking
4. Place dough in a large bowl coated with olive oil, turning dough to coat in oil
5. Cover bowl with damp towel and let rise in a warm place (free from drafts) for 1 hour or until doubled in size --- Alternative: place pan of hot water on lowest rack of oven. Place bowl of dough on medium rack and close oven door. Turn oven to 400 degrees for 1 minute, then turn oven off and let dough sit for 1 hour
6. After 1 hour (or doubled in size), press two fingers into dough. If indentation remains, dough has risen enough. Remove from oven
7. Preheat oven to 450 degrees
8. Punch dough down; cover and let rest for 5 minutes
9. Roll dough into a 14-inch circle on a lightly floured surface
10. Sprinkle pizza pan with cornmeal, and place dough in pan
11. Roll up or crimp edges of dough with fingers to form a rim
12. Drizzle dough with a little olive oil and sprinkle with a pinch of salt
13. Place pizza pan on lowest oven rack; bake at 450 degrees for 10 minutes or until golden brown
14. Remove from oven
15. Top pizza crust with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned
16. LET PIZZA STAND FOR 5 MINUTES……or you'll burn your impatient tongue

Main Meals - Fill'er up

GRANDMA MIRIAM'S KUGEL

Serves:

Ingredients

Procedure

1. Mix first 4 ingredients
2. Spray 9x12 pan with cooking spray
3. Put all ingredients in pan
4. Sprinkle with crushed corn flake crumbs and brown sugar
5. Preheat and bake at 350 degrees for one hour
6. Remove from oven and eat. :-)
7. Love Grandma

ANDY'S LASAGNA

Serves:

Ingredients

Procedure

1. If using traditional lasagna noodles, cook per package instructions. If using ready-cook, skip to Step 2
2. In a large pot slowly brown meat over low heat.
3. Add onion, garlic, (and mushrooms if desired); sauté until tender.
4. Stir in tomatoes, tomato paste, water, salt, pepper, oregano, basil; simmer over low heat for 45-60 minutes.
5. Cook spinach or any vegetables planned for the middle layer
6. Place a layer of noodles in the bottom of a greased baking dish; top with a layer of tomato sauce. Sprinkle 1/3 each of the ricotta (spread with fork), mozzarella, and parmesan cheeses.
7. Repeat Step 5 two more times reserving a small amount of sauce to spread in center of top layer of cheeses. If desired, add layer of spinach between second and third layers of noodles/sauce/cheeses.
8. Sprinkle paprika over top layer of sauce.
9. Bake lasagna for 30-40 minutes at 350 degrees.
10. Remove from oven and allow to cool for 10-15 minutes before cutting into squares for serving.

VANESSA'S POTATO SKINS

Serves:

Ingredients

Procedure

1. Puncture potatoes and bake at 425 degrees for 1 hour
2. In the meantime, cook bacon then dry and crumble (or skip if using Bacon Bits)
3. Remove potatoes from oven and increase temp to 475 degrees. Let potatoes sit for 10 minutes
4. Split potatoes lengthwise then scoop out some of the potato filling. Set aside, eat, or discard filling
5. Place potatoes in baking dish and brush skin-side of potatoes with vegetable oil, coating thoroughly
6. Quarter butter patty and spread inside scooped-out skins. Sprinkle with seasoned salt and pepper
7. Place baking dish with potatoes in oven for 10 minutes
8. Remove dish from oven and turn oven to broil
9. Fill potato skins with onion and shredded cheese. Sprinkle with seasoned salt again if desired
10. Place baking dish with potatoes in oven for a couple minutes, watching carefully to avoid burning
11. Remove potatoes when cheese is beginning to brown
12. Top potato skins with bacon, sour cream, and chives

CURRIED POTATO & BEEF ROTI

Serves: 4 hungry people or 2 fat people

Ingredients

Procedure

1. Over medium heat cook the onion in olive oil until tender, but not brown.
2. Add salt, garlic, and flour; stir until bubbly and well-blended.
3. Add curry, hot pepper, black pepper, celery seed, ginger, milk, and water. Stir sauce constantly until it is smooth and thickened.
4. Add potatoes (as well as any optional ingredients).
5. Cover the pot and simmer for 15 minutes on medium-low heat. The vegetable/spice mixture should gently bubble, not steam or boil! Reduce heat and/or add water later on if necessary.
6. While simmering vegetable/spice, cook rice per directions.
7. While simmering vegetable/spice mixture and cooking rice, brown meat in separate pan. Add curry or additional seasonings as desired.
8. When finished browning meat, drain fat (if desired) and add to vegetable/spice mixture.
9. Warm flour tortillas/roti bread.
10. Spread rice evenly over roti bread. Spread vegetable/spice/meat mixture evenly over rice.
11. Roll or wrap roti bread like a burrito.

INDIAN CURRY SAUCE (W/EGGS)

Serves:

Ingredients

Procedure

1. Over medium heat, cook onion in butter until tender, but not brown.
2. Add salt and flour; stir until bubbly and well-blended.
3. Add seasonings, milk, and water. Stir sauce constantly until it is smooth and thickened.
4. Add more curry to taste, as desired.
   Optional
5. Cook rice according to package instructions.
6. Place rice on serving dish, pour curry sauce over rice, then place sliced eggs in the center.

BITNER'S CUBAN RICE

Serves:

Ingredients

Procedure

1. Saute pork (or bacon) over low until the fat is rendered, approximately 7-10 minutes - don't let brown
2. Add peppers, tomatoes, onion. Cook for five minutes, adding garlic mid-way through
3. Add rice and stir for 1 minute, then add rest of ingredients except scallions and parsley
4. Cover and cook until rice is cooked and most of liquid has been absorbed -about 20 minutes
5. Add scallion and parsley and gently mix
6. Serve with muffins or rolls

GRANDMA PHYLLIS' SWEDISH MEATBALLS

Serves:

Ingredients

Procedure

1. In mixing bowl, combine all meatball ingredients except for butter. Shape into 1" diameter meatballs. Should make about thirty.
2. Melt 2 tablespoons of butter in frying pan. Brown meatballs in margarine/butter. Remove from pan.
3. Begin boiling ½ cup water and bouillon in pot.
4. At the same time, melt 2 tablespoons margarine/butter in meatball frying pan. Stir in flour and cook for 2 minutes.
5. Slowly stir water/bouillon into flour/butter mixture.
6. Slowly add milk and dash of pepper. Cook on medium heat about 2-3 minutes.
7. Return meatballs to frying pan with sauce. Cover and simmer for 15 minutes, stirring occasionally.
8. Serve over cooked noodles or rice

CORNED BEEF & CABBAGE

Serves:

Ingredients

Procedure

1. Open beer. Drink if desired
2. Peel and slice potatoes and carrots
3. Rinse and drain sauerkraut and corned beef
4. Place corned beef in crockpot. Cut in half if necessary
5. Add sauerkraut, potatoes, carrots, and celery in even layers
6. Mix beer and mustard together then pour over meat and vegetables
7. Salt and pepper to taste, or substitute seasoning packet if one comes with the corned beef
8. Cover and cook for 8-12 hours on low or until meat and vegetables are tender
9. Slice beef across grain. Serve with vegetables and spoon liquid on top
10. Open new beer and enjoy

ANDY'S PUNCH-YOU-IN-THE-MOUTH CHILI

Serves:

Ingredients

Procedure

1. In large pot cook beef and sausage over medium heat until meat is brown, stirring to crumble. Add onion and garlic towards the end. If desired, hold some garlic aside and add after draining grease
2. Drain grease (if desired)
3. Into meat mixture, stir chili powder, cumin, flour, sugar, oregano, salt, pepper, tomatoes, and water
4. Cover and simmer chili on low for 1 hour, stirring occasionally
5. Add kidney beans, black beans, and celery. Simmer for an additional 20 minutes

MUSTARD-CRUSTED SALMON

Serves:

Ingredients

Procedure

1. Rinse fish and pat dry
2. Oil broiler pan and place filets skin down
3. In frying pan, stir garlic in butter over medium heat until soft, about 3 minutes
4. Strain garlic from pan (set aside) and drizzle butter over salmon filets
5. Broil salmon 2-3 inches from heat for 2 minutes
6. Meanwhile, mix mustard and wine with sautéed garlic
7. Remove filets from oven. Spoon mustard mixture evenly over filets, then return all to oven
8. Broil until crust is golden brown and fish is barely opaque in thickest part, about 4-6 minutes

SUPER-STUFFED MONTE CRISTO SANDWICHES

Serves:

Ingredients

Procedure

1. Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes.
2. Drain off fat. Reheat griddle over medium heat.
3. Beat eggs with milk, nutmeg and pepper.
4. Add 1 tablespoon butter to the griddle or pan and melt.
5. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes.
6. Top 2 bread slices with mustard, the other 2 with sauerkraut.
7. Break bacon slices in half so they fit cleanly on sandwiches. Add 2 slices of cheese and bacon on the sauerkraut covered bread.
8. Add ham, then turkey to the mustard covered bread.
9. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place.
10. Cut sandwiches from corner to corner.
11. Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

Desserts - Why mess with the other dishes?

GRANDMA MIRIAM'S CHOCOLATE CAKE

LARRY'S CHOCOLATE CHIP COOKIES

Serves: Makes approximately 24-30, three inch (pancake-sized) cookies

Ingredients

Procedure

1. Soften two sticks of butter at room temperature
2. Put two eggs in warm water for 15 minutes
3. Pre-heat over to 375 degrees
4. Combine 1 3/4 cups flour, 1/8 cup cocoa powder, 1 tsp salt, and 1 tsp baking soda. Set mixture aside.
5. In separate bowl, mix on low 2 sticks of softened butter, ¾ cup sugar, ¾ cup brown sugar, 3 tsp vanilla, and increase speed to beat until creamy. Then add eggs.
6. Slowly add flour mixture that was set aside.
7. Add chocolate chips.
8. Spoon out 1½" diameter scoops of dough onto a cookie sheet covered with parchment paper
9. Bake cookies for 6-6½ minutes. Remove from oven and let stand for 1-2 minutes. Use spatula to place cookies on cool flat surface (countertop). Flip cookies after 10 minutes.
10. While first batch is baking prepare second batch on next cookie sheet.
11. Enjoy gluttony.

OATMEAL/CHOCOLATE CHIP COOKIES

Serves:

Ingredients

Procedure

1. Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
2. In a medium bowl, stir the flour, baking powder, baking soda, salt, and oats together with a whisk or fork.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended.
4. Beat in the egg until smooth and barely fluffy.
5. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated.
6. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture.
7. Blend just to combine, then mix in the chocolate chips.
8. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little.
9. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

CREAM CHEESE BROWNIES

Serves:

Ingredients

Procedure

1. MELT: (partially melt, stir with wooden spoon until chocolate is smooth, then set aside to cool)
   8 oz Baker's German Sweet Chocolate
   6 Tbs margarine

2. CREAM: (in mixing bowl #1 then set aside)
   8 oz cream cheese
   4 Tbs margarine
   1/2 cup sugar
   2 eggs
   2 Tbs flour
   1 tsp vanilla

3. MIX: (in mixing bowl #2)
   1 1/2 cups sugar 4 eggs
   2 tsp vanilla
   1 tsp baking powder
   1 cup flour
   1/2 tsp salt
   1/2 tsp almond extract

4. Blend chocolate/margarine mixture with contents of mixing bowl #2
5. Spread half of chocolate batter (bowl #2) in greased 9"x 13" pan. Spread all of cream cheese mixture (bowl #1) over top, then cover with remaining chocolate batter. Marbelize with spatula. Bake at 350F degrees for 35-40 minutes.

SOUR CREAM COFFEE CAKE

Serves:

Ingredients

Procedure

1. Pre-heat oven to 350 degrees.
2. Cream butter, add sugar; beat thoroughly.
3. Add one egg at a time, beating well after each addition.
4. Sift dry ingredients; add to creamed mixture alternately with sour cream - beginning and ending with flour mixture.
5. Add vanilla and lemon juice.
6. Make topping in a separate bowl by mixing brown sugar, white sugar, and cinnamon.
7. Pour half of cake batter into buttered and floured 9x9x2" pan.
8. Cover with half of topping.
9. Spread remaining batter over filling and top with the rest of the topping.
10. Bake at 350 degrees for 40 minutes.