Recipes I don’t want to lose…

20 11 2021

Through the years I’ve posted recipes on various websites….many have gone the way of Dot Com everything from the 90’s….   A couple I may have lost forever…my teriyaki marinade for instance…  Not sure if one of those still exists ANYwhere…  Oh well…almost but not quite committed to memory….  So, this is a little cache of some recipes we really liked from who knows where!!

Dragon’s Breath Soup
1/2 ounce dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
1 tsp. chili oil
1 cup bean sprouts
1/4 cup sliced green onions
2 tsp. minced garlic
3 tbsp. white wine vinegar
1 tbsp. low-sodium soy sauce
1/4 tsp. white pepper
2 (10―-ounce) cans low sodium chicken broth
1 (10.5 oz.) package firm tofu, drained and cubed
2 tbsp. cornstarch
2 tbsp. water
1 egg white, lightly beaten
Place mushrooms in a microwavable bowl. Add hot water. Microwave on HIGH 2 minutes. Let stand 15 minutes. Drain; discard stems, and chop coarsely. Set aside.  Coat a large saucepan with cooking spray; add oil, and place over medium high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat and simmer 3 minutes. Combine cornstarch with water; stir until blended. Whisk cornstarch into soup. Cook 1 minute, or until thickened. Remove from heat. Slowly drizzle egg white into soup, stirring in a circular direction. Makes 4 servings.

Spinach and Artichoke Stuffed Tomatoes
3 large, firm tomatoes
salt to taste
freshly ground black pepper
1-6 oz.. jar marinated artichoke hearts
1-10 oz. pkg. frozen chopped spinach, thawed
4 green onions, chopped
3 oz pkg. cream cheese, softened
2 Tbsp sour cream
1 tsp. oregano
1/2 tsp. salt
1/2 cup grated Parmesan cheese
2 Tbsp. butter, melted
1/2 cup dry bread crumbs
Preheat over to 350 degrees. Halve tomatoes crosswise and scoop out the pulp and seeds, taking care not to puncture the shells. Season to taste with salt and pepper; set aside. Drain artichoke hearts; chop fine. Squeeze the excess liquid from the thawed spinach. In a bowl, mix together the artichoke hearts, spinach and green onions. In another bowl or a food processor, mix together the cream cheese, Parmesan cheese, oregano and sour cream. Fold cheese mixture into vegetable mixture. Mound cheese mixture into tomato shells. Mix melted butter with bread crumbs and top each tomato with buttered crumbs. Place tomatoes in a 13″ x 9″ baking dish and heat at 350 degrees for about 10 minutes or until just heated through. Serve hot. Makes 6 servings.

Wendy’s Lime Jello Salad
2 pkgs. (small) Lime Jello
2 cups boiling water
1-16 oz can pineapple chunks with juice
1 cup evaporated milk
1 cup mayonnaise
1-8 oz. carton small curd cottage cheese
Mix jello with water until totally dissolved. Put remaining ingredients in the blender and process for just a few seconds for a smoother texture. Stir into jello and refrigerate. The measurements don’t need to be exact. A tablespoon here or there won’t matter! Also, you can substitute low or non fat products or sugar free jello!

Turkey Waldorf Salad for Tea Sandwiches
2 cups diced apple (Gala is a good choice)
1 cup diced turkey breast
1/2 cup chopped celery
1 Cup mayonnaise mixed with 1/4 cup sugar
2 dozen small croissants, sliced in half lengthwise.
Mix ingredients together. Spoon into croissants. Serve immediately (can be held a few hours).
(You could also fill savory cream puffs or crepes with this mixture)
Makes 24 servings

Spinach Salad Vermillion
1 1/4 lbs. spinach
1/2 lb. sliced mushrooms
3 hard-cooked eggs, chopped fine
½ cup grated Parmesan
6 bacon slices
2 tsp. Dijon mustard
1 tbsp. sugar
½ cup sherry vinegar (substitute 2T sherry + enough white wine vinegar to make 1/2 cup)
½ tsp. salt
½ tsp. freshly ground black pepper
½ cup olive oil
6 green onions, chopped
Remove stems from spinach leaves, and tear into bite-sized pieces. Place into heat proof salad bowl. Add mushrooms, eggs, and cheese. Cook bacon slices until crisp. Remove from skillet, and crumble bacon into salad bowl. F Heat drippings over medium heat; whisk in mustard and sugar; whisk while cooking for 1 minute. Pour in vinegar, and whisk until sugar dissolves. Add salt and pepper. Add olive oil in a steady stream, whisking constantly. Stir in green onions, and immediately invert skillet over greens in the salad bowl. Leave in place 1 minute to wilt salad. Remove skillet, toss salad well, and serve immediately.
Serves 6 to 8.

Fresh Tomato Basil Dressing
4 Roma tomatoes, quartered
15 fresh basil leaves
1\2 cup mayonnaise
1\2 cup balsamic vinegar
Salt to taste
Puree all ingredients in a blender at high speed until smooth.
Makes 2 cups.

Mexican Shrimp de la Roseberry
1-1/2 pounds medium shrimp, cleaned, deveined and cooked
1/4 tsp grated lime zest
1/4 cup each, lime juice and dry white wine
1/2 cup catsup
Salt to taste
Few drops liquid pepper seasoning
(I add 2 cloves garlic, finely chopped and 1 tbsp snipped cilantro leaves)
Mix ingredients together and add shrimp.  Chill at least 4 hours.
We’ve also just stirred it up without waiting!

Southwestern Black Bean Salad
1 can (16 oz.) Black beans
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 small jalapeno pepper, peeled, seeded and finely chopped
½ cup frozen cut corn, thawed
¼ cup chopped fresh cilantro
1 Tbsp. fresh lime juice
Salt to taste
Mix together and allow flavors to blend at least 30 minutes.
Good with any southwestern or mesquite flavored grilled foods.

Red, White and Bleu Coleslaw
1 bag cole slaw mix
1 jar of T Marzetti’s or Marie’s Cole Slaw Dressing
Equivalent amount of Mayonnaise
1 Large package of bleu cheese
Cherry or Grape Tomatoes, sliced in half
Place cole slaw mix in a large bowl. Add mayonnaise and cole slaw dressing. Mix until creamy; add half of bleu cheese. Mix in cabbage; top with remaining bleu cheese and cherry tomatoes.
Chill 2-3 hours before serving. Will keep several days in an airtight container.

Jo’s Cinnamon Applesauce Salad
1 (3 oz.) package lemon Jell-O
1 cup boiling water
2/3 cup red hots candies
1 1/2 cup applesauce
8 oz. cream cheese
1/2 cup celery, finely chopped
1/2 nuts, finely chopped
1/2 cup mayonnaise
Dissolve candy in boiling water. Stir in Jell-o until dissolved. Stir in applesauce. Put half of the mixture into a greased mold and refrigerate (she used a bear pan) until set. Prepare filling and pour onto layer of set Jell-O.  Top with remaining Jell-O mixture. Chill until set. Completely fills a standard size loaf pan.

Angel Bread
(This was Mom’s favorite yeast roll recipe, and she loved sharing it! She would often deliver a pan of freshly baked rolls to a friend with the recipe.)
5 cups flour
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1/4 cup sugar
1 Tbsp. (or package) yeast
2 Tbsp. warm water
2 1/2 cups buttermilk
1/2 cup oil

Dissolve the yeast in warm water. Mix dry ingredients. Stir in buttermilk, yeast and oil. Keep overnight in a covered container in the refrigerator. To bake, pull off roll sized pieces of dough and place in a greased pan.
The longer the dough is allowed to set before baking, the lighter and higher the rolls will be.
Bake at 450 degrees for 12-20 minutes. Dough will keep refrigerated for 3-4 days.

Pumpkin Pie Cake

(This is so good and so easy!)
1 can (29 oz.) pumpkin
1 1/2 cups sugar
1 can (13 oz) evaporated milk
4 eggs
2 tsp. pumpkin pie spice
1 yellow cake mix
2 sticks of margarine, melted
1/2 cup chopped nuts (optional)

Mix pumpkin, sugar, milk, eggs and spices in a large bowl. Pour into a greased 9×13 inch pan. Sprinkle the cake mix over the top, drizzle with melted margarine and top with nuts if desired. Bake at 350 degrees for an hour and 15 minutes. Cool. Serve with cool whip. Serves 12.

Sauerkraut Salad (Mary Helen Kerr’s Sauerkraut Salad)
(This isn’t my mother’s recipe, but my mother and many of her friends coveted this recipe!)
1 large can sauerkraut, drained and rinsed.
1/2 cup chopped onion
1/2 cup green pepper
1/2 cup chopped celery
Salt and pepper
1 cup sugar
1/2 cup salad oil
1/4 cup white vinegar
1/2 cup dry roasted peanuts
Mix all ingredients together and refrigerate for several hours. This salad will keep a long time in the refrigerator.

Breakfast Pizza
1 tube Grands Buttermilk Biscuits
1 pkg.. Jimmy Dean Country Gravy (made according to directions)
3 eggs. scrambled
1 cup diced ham or crumbled cooked sausage
1 cup shredded cheese
Lightly grease a pizza pan. Roll biscuits to 1/4 inch thickness and cut and
piece together to make a crust. Bake at package temperature about 10
minutes or just until biscuits are lightly browned. Remove from oven.
Spread gravy on cooked biscuit crust. Top with ham or sausage and scrambled
eggs. Sprinkle with grated cheese. Return to oven for 5-10 minutes or
until hot and cheese is melted.
Makes about 6 servings

Mushroom Soufflé
2 cups finely chopped fresh mushrooms
1/2 cup vermouth
3/4 cup milk
3 tablespoons butter
3 tablespoons all purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
5 eggs, separated
Combine mushrooms and vermouth in small saucepan. Add milk, bring to a boil. Reduce heat and simmer 15 minutes.
Melt butter in saucepan; stir in flour. Cook, stirring constantly, until golden. Stir in mushroom mixture; cook, stirring constantly, about 3 minutes or until thick. Remove from heat; season with salt and pepper.
Beat egg yolks with fork until light and lemon colored. Pour slowly into mushroom mixture. Beat vigorously with a wooden spoon. Heat just to boiling, but do not boil. Remove from heat and stir several minutes to cool.
Beat egg whites until stiff but not dry; fold about 1/3 into mushroom mixture. Add remainder and fold to mix gently but thoroughly. Turn into a buttered and floured 7 inch soufflé dish. Bake at 350 degrees for 35 minutes or until puffed, browned and firm in center. Makes 4-6 servings. Serve immediately after removing from oven.

Chili Verde
3# pork roast, cut into bite sized pieces
1 large can green enchilada sauce
1 13 oz. can tomatillos, drained
1 large onion
2 Tbsp minced garlic
Jalapeno to taste
Brown the pork chunks in a little oil and put into the crock. Puree tomatillos in a blender with the onion, garlic and fresh or canned jalapeno chilis to taste. If you like a heartier chili taste, throw in a 4 oz. can of diced green chilis too! Pour the puree and the green enchilada sauce over the meat and cook 6-8 hours. Serve with hot flour tortillas and shredded cheddar cheese.

Peanut Butter and Hot Fudge Pudding Cake
(I haven’t made this, but it sure sounds good!)
1/2 cup flour
1/4 cup sugar
3/4 tsp. baking powder
1/3 cup milk
1 tbsp. vegetable oil
1/2 tsp. vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tbsp. unsweetened cocoa powder
1 cup boiling water
In a bowl, combine flour, 1/4 cup sugar, and baking powder. Add milk, oil and vanilla. Stir until smooth. Mix in peanut butter. Pour into crock pot.
In the same mixing bowl stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour over batter in crock pot, but do not stir.
Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts.

Eggplant Parmesan
Marinara Sauce (jar of Spaghetti sauce will work)
1 large eggplant
Flour for dredging
2 eggs, beaten
Bread Crumbs
16 oz. Mozzarella cheese, shredded
Parmesan cheese
Oil for frying

Prepare or heat Marinara sauce. While sauce is simmering, slice eggplant crosswise ½ inch thick, sprinkle with salt and let set for 30 minutes. Pat eggplant slices dry, dredge in flour, dip in egg to coat then dredge in bread crumbs. Fry quickly in hot oil, turning once until golden brown on both sides. Eggplant should be tender. Drain on paper towels while cooking remaining slices.

Grease a 9 x 13 inch baking pan with cooking spray. Lay sliced eggplant into pan, overlapping pieces by 1/3 each. Place a bit of shredded cheese between each slice. Sprinkle liberally with Parmesan cheese. Top with Marinara sauce. Cover with mozzarella and sprinkle with Parmesan again.
Bake at 350 degrees until hot and bubbly.
Serves 4 to 6.

Chili Rellenos Casserole
1 cup half and half (milk will work well also)
2 eggs
1/3 cup flour
3 4 oz. cans whole green chilis
1/2 pound Monterey Jack cheese (shredded)
1/2 pound Sharp cheddar cheese (shredded)
1 cup mild salsa

Beat half & half, eggs, & flour until smooth. Split chilis open, remove seeds, rinse and pat dry. Mix shredded cheeses. Set aside 1/2 cup cheese for top of casserole. Spray a deep 1 1/2 qt. casserole dish with cooking spray, and make alternate layers of cheese, egg mixture and chilis. Top last layer with salsa and remaining cheese. Bake at 350 degrees for 1 hour and 15 minutes, or until set in the center. Serves 4 to 6.

Variation: Substitute diced chilis for whole chilis, and stir chilis into egg mixture. Layer cheese and egg mixture into a 9 x 13 inch greased baking pan. Bake at 350 degrees for 45-60 minutes until set in the center. Cool slightly and cut into squares to serve. Serves 4 to 6.

From Candi’s kitchen….

1 tbl Vegetable oil
1/2 cup chopped onion
1 lg. clove garlic, finely chopped
2 14 oz cans vegetable broth
1 3/4 LB (15 oz can) great northern white beans , rinsed and drained.
1 1/2 cups water
2/3 cup (6 oz can) Italian tomato paste w/ tomato pesto
1 tsp. Italian herb seasoning
1/4 teaspoon ground black pepper
2 cups (2 lg.) sliced zucchini
1 pkg. (10 oz) frozen mixed veggies
1/3 cup small macaroni such as shells or bow ties

Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, herb seasoning and pepper. Bring to a boil. Reduce heat to low; cook, covered, for 10 minutes.

Add zucchini, mixed veggies, and pasta. Bring to a boil, stirring to break up veggies. Reduce heat to low, cook, uncovered 8 to 10 minutes or until veggies and pasta are tender. Freeze for up to 4 months.

Thaw soup overnight in refrigerator. Place partially thawed soup in large saucepan. Warm over medium heat to serving temp. Makes 6 servings.

From the Kitchen of Priscilla Owens….
4 Chicken Breasts w/Skin
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Rotel Tomatoes
1 Small Carton Sour Cream
1 Small Box Velveeta Cheese
1 Pkg. Fresh Sliced Mushrooms
1 Small bunch green onions
Sliced black olives (optional)

Boil chicken breasts w/skin for about 20 mins. Remove chicken breasts from broth and set aside to cool. When cool, remove skin and chop or shred chicken.
Cook one package of spaghetti in broth and drain spaghetti, saving broth.
Saute chopped green onion tops w/sliced mushrooms in butter until soft.
Melt Velveeta Cheese in microwave.
Mix all together and bake in casserole dish @ 350 deg. For 20-25 mins.
You will need to add some broth in before baking to keep mixture moist
Note: Each time I re-warmed I added a little more broth. (Even froze some of it and it was just as good when we had it later).

Serve w/tossed green salad w/ Pepperidge Farms Seasoned Croutons w/ranch dressing below and hot garlic bread for a really delicious meal.

From the Kitchen of….Tami Standley

Brown 1 lb. hamburger and chopped onion and drain. Put into slow cooker
along with the following:
2 cups water
1 can whole kernel corn
2 cans tomato soup
1 package taco seasoning mix
1  (15 oz.) can chili
Serve over fritos corn chips. Top with sour cream and shredded cheddar cheese.

(this really isn’t a recipe but it is my most favorite thing to do with my crockpot. It is so quick and easy….kind of recipes I like)
I put 6-8 chicken breasts in the crockpot. (easy so far, huh?) Next I pour a bottle of my favorite BBQ sauce over the top and stir it until all chicken pieces are well coated. I like to use KC Masterpiece but you use what you like. And…….that’s it…..just cook in there 6 or more hours. If putting frozen chicken pieces in there then allow an extra hour or two to cook. When you’re ready to eat, it comes out just like shredded meat. It is sooo tender. We usually put them on hamburger buns. My hubby places the whole breast on his bun but my kids and I usually shred our chicken with a fork first and then place it on our buns. Easy and yummy!!

From the Kitchen of Dottie

1 (1 lb, 10oz.) can whole green chiles, about 18
1 lb Monterey jack cheese 1/2 lb grated cheddar cheese
5 large eggs 1/4 cup flour
1 1/4 cup milk 1/2 tsp salt
1/2 tsp pepper 1/2 tsp paprika
Wash, split, deseed peppers; drain on a paper towel.
Cut Jack cheese into 1/2 x 2″ pieces and stuff peppers.
Place in sprayed baking dish; cover with grated cheese. 18 chiles will lay side by side in a 9 x 13 casserole dish.
Beat eggs, flour. milk, salt, pepper and paprika. Pour over peppers and cheese. (Don’t worry if flour is a little lumpy.) Bake 350* for 45 mins. or until bubbly. Can be made ahead.

From the Kitchen of…Sharon Mitchell

Sally’s Spinach
3 packages frozen chopped spinach
1 pint sour cream
1 package Lipton Onion Soup
1 cup Pepperidge Farm Dressing
Cook spinach and drain. Mix with sour cream and Lipton soup mix.
Place in buttered casserole; top with dressing and dot with butter.
Bake, uncovered for 1/2 hour at 350 degrees.

Teriyaki Marinade

1/2 cup light soy
1/2 cup sake
1/4 cup mirin
1/4 cup sugar

Heat, gently until sugar is melted.
Use full strength as a marinade, or cut and use diluted 1:1 with water as a sauce.