Mushroom Soup

1/2 lb. mushrooms - putthrough coarse grind, then put in double boiler to cook.  Do not add any water. - cook about 1/2 hr. - add 1 can Campbelle's bouillon soup - make a milk sauce of 2 Tbsp. butter - 2 Tbsp. flour - 1 pt. millk - stir constantly over low heat until smooth - add the mushrooms with bouillon - & it is ready to serve.

Tussies

1 cup oleo
3 3-oz. pkg. cream cheese
2 cup flour - mix as for pie dough CHILL

then shape into muffin pans (makes 48 balls)

Filling

2 eggs
1-1/2 c. brown sugar packed
2 Tbsp. oleo
1/4 tsp. salt
1/4 tsp. vanilla
1 cup nuts

Put small amount in bottom of each pan, then filling.  350 d. oven for 12 min.

Apple Cake (Ann Gulya's)

1 cup oleo
2 cups sugar
4 eggs

Cream oleo and sugar.  Add eggs.  Beat well. 

Sift flour with 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon - add to above mixture - then add raisins, nuts and sliced apples 4 cups.  Bake in loaf pan 13" x 9" 350 d. oven at least 50 or 60 min.  Test with straw.

Mrs. Dunmire's Fudge

2 C. gran. sugar
2-1/2 sq. Baker's choc.
2/3 c. milk
pinch salt
2 T. Karo corn syrup

Cook slowly until it forms a soft ball when dropped in cold water.  Remove from heat.  Add 2 T. butter without stirring and set aside to cool.  When lukewarm, and fairly cool, add vanilla & beat until creamy & ready to set.

Mother's Chocolate Sauce

1 C. gran. sugar
2 T. cocoa
2 T. butter
7/8 c. cond. milk (evap. milk)

Mix sugar & cocoa until warm.  Do not melt.  Add butter & milk.  Bring to boil.  Boil for 1 min.

Mrs. Hoffman's Yummies

The next series of recipes are Grandma's - thanks, Patty!

Mrs. Hoffman's Yummies

1/2 cup shortening - butter preferred.
1 cup gran. sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour, sifted with
1/2 tsp. salt
1 tsp. baking powder

Spread on a greased cooky pan - then spread over top, before baking, an icing made with

1 egg white
1 cup brown sugar
1/2 cup ch. nuts

Beat egg white stiff, add & beat in brown sugar, fold in nuts.

Bake in medium oven 325 d. about 20-30 minutes.  Test with straw.

Cut in squares or strips, when cool.

Orange Balsamic Dressing for Pasta Salads

3/4 c. orange juice
3 T. Balsamic Vinegar
3 T. grated o. peel
1 T. ground cumin
1/2 c. olive oil
salt & pepper

Mix first 4 ingredients in bowl.  Gradually mix in oil.

Tuna Pasta Salad

1/2 lb. green beans, cut into 1" pieces
3/4 lb. rolotini pasta
2 6-1/2 oz. cans white tuna
5 green onions, chopped
1 large tomato, chopped
1/2 tsp. celery salt
1/2 c. pitted black olives
3/4 c. mayonnaise
2 T. balsamic vinegar

Cook beans in large pot boiling water, about 4 min.  Using slotted spoon transfer to colander.  Add pasta to same pot of water.  Cook until tender, but firm to bite - Pour pasta into same colander & rinse under cold water to cool.  Drain well.

Place tuna in a large bowl; break into pieces.  Add green onions, tomato, black olives, pasta & green beans.  Mix mayo, vinegar & celery salt in small bowl.  Season to taste w. salt & pepper.

Mix dressing into salad & serve.

White Chocolate Chip Lemon Cookies

May Market 2006 - 3-5 doz.

2/3 c. packed brown sugar
1 c. oleo, softened
1/2 c. gran. sugar
1 egg
2 tsp. lemon extract
2-1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 pkg (12 oz.) white choc. chips

Preheat oven 350 d.

Line cookie sheets w. parchment paper

Beat butter (or oleo) with sugars until creamy.

Add egg and lemon extract.

Beat until creamy.

Combine dry ingredients and gradually add to mixture.  Beat well.

Drop by Tablespoon (I use tsp.) on baking sheets.

Bake 8-10 minutes.

Cool on sheet for 2 mintues before removing.

Makes 3-5 dozen.

Barbeque Beef Stir Fry Recipe

1/2 cup low sodium/low fat beef broth
1/2 cup water
1/4 cup catsup or more to taste
BBQ seasoning to taste (we used Penzey's 3000)
1 lb. small or new red potatoes
1/2 tsp. garlic powder
1/4 tsp. black pepper (we used Penzey's black and red pepper)
1-1/2 Tbsp. olive oil, separated
1/4 cup chopped onion
1/2 lb. fresh green beans
1 cup baby carrots
1 lb. sirloin tip steak, cut into bite sized pieces

Preheat oven to 400 degrees.  Clean potatoes and slice into wedges.   Toss with olive oil and place on a nonstick baking sheet.  Sprinkle with garlic powder and 1/8 tsp. black pepper.  Bake for 20 minutes or until tender.

While the potatoes are cooking, clean and trim the green beans and break into bite sized pieces, about 1" long.  Cut baby carrots into quarters lengthwise.  Put in a large sauce pan along with about 1/4 cup water.  Cook for about 5 minutes or until vegetables are tender.  Drain any remaining water and transfer vegetables to a large bowl.

Add 1 Tbsp. olive oil to skillet, along with chopped onion.  Saute until onions are fragrant.  Add sirloin to skillet and cook for about 4-5 minutes.  Season with pepper, garlic powder and BBQ seasoning and cook for an additional minute.  Add broth and ketchup and simmer for 1 minute.  Add potatoes and toss so that they are coated with the mixture.  Simmer gently until meat is cooked and tender and the vegetables are tender - should be only another minute or two.  (Add a little additional water if necessary ... or alternately add a little cornstarch to thicken mixture if too watery.) 

Anna Mae Horning's Wild Rice Salad

June 2005

Ingredients for Dressing:
1-1/3 c. canola oil
1/2 c. white vinegar
1/4 c. Parm. cheese
1 T. sugar
1 clove garlic, crushed
1 tsp. salt
1 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. mustard
1/4 tsp. paprika

For Salad
1/2 tsp. salt
1 c. wild rice
1 can (6 oz.) peas
1 jar (6 oz.) marinated artichoke hearts, halved
1/3 c. chopped green pepper
3 green onions, whole & green prts
1 c. cherry tomatoes, halved
1/4 c. slivered almonds

To make dressing
Combine all ingredients in a jar, shake well - Refrigerate.

Make salad:
Add salt to 2 c. water & boil in 1 qt. pot with lid.  Add wild rice & stir well.  Reduced heat, cover & simmer ??? to dir. on pkg & drain.

Toss:
All salad ingredients and half the drssing.  Cover & chill until ready to serve, then toss.  Add remaining dressing to taste.

Sprinkle with almonds & serve.

Blueberry Pudding Cake

1/3 c. & 1/2 c. sugar
1/4 c. water
1 T. lemon jjuice
1 tsp. cornstarch
2 c. blueberries
1 c. flour
1-1/4 tsp. baking powder
1 tsp. salt
1 large egg
1/2 c. whole milk
1 stick butter, melted & cooled slightly
1 tsp. vanilla

Put oven rack on middle & heat to 375 d.  Butter a 9" square pan.

Stir together 1/3 c. sugar with water & lemon j. w. cornstarch in small saucepan. Then, stir in blueberries.  Bring to simmer & simmer 3 min.  Remove from heat.

Whisk together flour, B.P., salt & 1/2 c. sugar in med. bowl.

Whisk together egg, milk, butter & vanilla in large bowl, then add flour mixture whisking until just combined.

Spoon batter into pan evenly, then pour blueberry mixture evenly over batter.  Berries will sink.  Bake until knife inserted comes otu clean, 25-30.  Cool in pan on rack 5 min.

Cake can be made 1 day ahead of time & cooked completely uncovered, then kept, wrapped well, in foil at room temperature.

Salmon Supreme

2 salmon steaks (about 1" thick) 1 lb.
1/3 c. lemon j.
2 T. butter
1 T. worcestershire
pepper
1/2 tsp. salt
1/4 tsp. paprika

Preheat oven 400 d.

Rinse salmon & pat dry.

In 8" sq. baking dish, mix lemon juice & butter, worcestershire, salt, pepper & paprika.

Add salmon & turn to coat.  Don't cover.

Bake at 400 d. for 10 min., turn & spoon sauce over top.  Bake until fish is opaque but still moist - about 10" longer.

Turkey Barley Soup

2 cans (14-1/2 oz.) chicken broth
4 c. cubed cooked turkey
2 carrots, sliced
1 large potato, peeled & cubed
2 c. frozen cut gr. beans
1 med. pepper, chopped
1 celery rib, chopped
3 garlic cloves
1/2 c. barley
2 Bay leaves
1 tsp. thyme, sage
1/4 tsp. salt

Combine all ingredients and bring to a boil.  Reduce heat; simmer, uncovered, 45-55 min. until barley & veg. are tender.  Discad bay leaves.

May be frozen up to 3 mo.

Cranberry Orange Bread

1/4 c. soft butter
1 c. sugar
1 egg
1 tsp. orange peel
3/4 c. orange juice
2 c. flour
1 tsp. B.P., Salt.
1/2 tsp. B. Soda
1 c. chopped cranb.
1 c. raisins

In a large mixing bowl, cream butter & sugar.  Beat in egg & o. peel.  Combine dry ingredients.  Add to cream mix alternately w. juice.

Fold in cranberries & raisins.  Pour into greased 9 x 5 x 13 loaf pan.

Bake 350 d. for 60-65 min.

Cool 10 min.

Remove to wire rack to cool completely.

Will freeze well.

Blueberry Lemon Bundt Cake

2-1/2 c. flour
2 T. b.p.
1 c. sugar
1/2 tsp. salt
1 c. lt. br. sugar
2 sticks unsalted butter
4 large eggs
1 tsp. vanilla
1 c. sour cream
2 c. blueberries
2 T. lemon zest

Preheat oven to 350 -

In a bowl, whisk flour, B.P., salt.  Set aside.

Cream butter & sugars.  Add eggs, one at a time.  Beat in vanilla.  Add flour in 3 additions, alternating w. 2 additions of sour cream.

In a bowl, toss berries w. zest & 1 Tsp. flour.  Gently fold into batter.

Coat a 12 c. Bundt pan w. cooking spray.  Spread batter into prepared pan.

Bake cake on bottom rack until toothpick inserted is clean, 60-70 min.

Cool in pan 20".

Invert onto rack.  Cool completely top side up.

Dust w. xxxx sugar.

Common Plea Scallops

Based on a recipe that appeared in the Pittsburgh Post-Gazette 5/95 from the Common Plea restaurant

1 lb. Sea Scallops
Pinch salt.
Pinch white pepper
3/4 c. fine bread crumbs
6-7 oz. clarified butter or oil

Preheat oven to 450 d.

Combine salt and pepper and season scallops.

Lightly toss scallops in bread crumbs, shaking off excess.

Arrange in baking dish.

Coat scallops in butter or oil.

Bake 6-8 minutes, then place under broiler briefly for color.

Do not over cook.

Susan & Emma's Lemon Poppyseed Bread Recipe

2 sticks butter
2 c. sugar
2 c. flour
2 T. lemon j.
2 tsp. lemon extract
2 T. lemon zest
scant 1/2 c. milk
1/3 c. poppy seeds
4 large eggs

Cream butter & sugar until fluffy.  Add juice, extract, zest, milk & poppy seeds.  Add flour, mix to blend.  Add eggs, one at a time, blending after each addition.

Line bottom of a loaf pan with parchment paper.  Pour batter into it.

Bake at 350 for 45 in. or until cake tester comes out clean.

Makes one loaf.

Spinach Bisque

1/2 C. chopped onion
2 T. butter or oleo
1/3 c. flour
1 tsp. salt
1/8 tsp. nutmet
2-1/2 c. milk
1 c. water
3/4 c. grated Am. cheese
1 pkg. (10 oz.) chopped spinach, thawed and drained

In a 3 qt. saucepan, saute onion in butter until ?????., stir in flour, salt & nutmeg until smooth.  Gradually whisking in milk & water.  Add cheese; cook & stir over medium heat until melted.  Add spinach.  Cover & simmer 4-5 minutes or until heated through.  Serve with oyster crackers if desired.

Raspberry Fudge Balls

4-5 doz.

8 oz. pkg. cream cheese, softened
1 c. choc. chips, melted
3/4 c. vanilla wafers, crushed
1/4 c. raspberry preserves
1/2 c. pecans or walnuts, chopped

Mix cream cheese and chocolate until well blended.  Add preserves & vanilla crumbs.  Shape into 1" balls & roll in nuts.  Refrigerate.

Terrific!

Cocoa Kiss Cookies

4-1/2 doz.


1 c. butter, softened
2/3 c. sugar
1 tsp. vanilla
1-2/3 c. flour
1/4 c. unsweetened Cocoa
1 c. chopped pecans
9 oz. (1 bag) Hersh. kisses
powdered sugar

Beat butter, sugar & vanilla until creamy.  Stir together flour & cocoa.  Gradually add to butter mix.; beating until blended.  Add pecans.  Beat until well blended.

Refrigerate dough about 1 hour, or until firm enough to handle.  Preheat oven to 375.  Remove foil from kisses.  Mold scant Tbsp. of dough around each kiss, covering completely.

Shape into balls.  Place on ungreased cookie sheet.  Bake 10-12" or until set.  Cool slightly about 1 min.  Remove from cookie sheet to wire rack.  Cool completely.  Roll in powdered sugar.  Roll in sugar again before serving.

They freeze well.

Scallop Bubbly Bake

1 lb. scallops (if usng large scallops, cut in half)
6 T. butter
1/2 c. chopped onion
1 c. sliced mushrooms
1 c. ch. green pepper
1 c. chopped celery
4 T. flour
1/2 ts. salt
2 c. milk
1/2 c. bread crumbs
1 T. butter
Cheddar or Parmesan cheese

Poach scallops in boiling, salted water for 1 min.  Drain & set aside.  Saute onion, mushrooms, pepper & celery in 2 T. butter until onion is softened.

Melt 4 T. butter in a saucepan and whisk in flour and salt.  Slowly add milk, whisking constantly and cook until sauce is thickened & bubbly.

Fold scallops & vegetables into sauce & pour into a buttered 8-cup casserole.  Top w. breadcrumbs, dot with butter & sprinkle with grated cheese.

Bake 350 d. for 25 to 30 min. until browned & bubbly.