Main Dish/ Pasta

Beef and Noodles

Beef and Noodles

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Prep Time: 1 hour, 35 minutes Cooking Time: 15 minutes

Ingredients

  • 1 lb beef round steak or chuck roast
  • 1/4 c flour
  • 1 T oil
  • 1/2 c onion; chopped
  • 2 cloves garlic minced
  • 3 c beef broth
  • 1 tsp marjoram or basil
  • 1/4 tsp pepper
  • 8 oz noodles
  • 2 T fresh parsley

Instructions

1

Cut meat into 3/4 - inch cubes and coat with flour. Brown in oil with onion and garlic. Stir in broth and spices. Cover and simmer 1 1/4 to 1 1/2 hours.

2

Stir in noodles and simmer uncovered for 15 minutes. Sprinkle with parsley and serve.

Dessert/ Sweets

Raisin Pie

Raisin Pie

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Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

  • 3/4 cup sugar
  • 1 tsps Cinnamon
  • 1/2 tsps cloves
  • 1/2 tsps nutmeg
  • 1/2 tsps Salt
  • 1/3 cup cornstarch
  • 1 cup Water
  • 2 tablespoon vinegar
  • 3 eggs
  • 1 cup raisins
  • 1 tsps vanilla
  • 1 2/3 cup evaporated milk
  • 1 tablespoon cornstarch
  • 8 tablespoon sugar
  • 1/3 cup Water
  • 1/8 tsps Salt
  • 1 pie crust

Instructions

1

Prepare single pie crust.

2

For filling, combine sugar, spices, salt, cornstarch, water, and vinegar in saucepan. Cook over low heat until mixtrue thickens slightly, stirring constantly. Mix together raisins, egg yolks, and milk. Add gradually to saucepan, whicking until it thickens. Add vanilla and stir over low heat 2-3 minutes longer.

3

For meringue, cook cornstarch, 2 T sugar, and water over medium heat for 2-3 minutes until thickened. In a large bowl, add salt to egg whites. Beat on medium speed until soft peaks form. Add cornstarch mixture and beat until creamy. Gradually beat in remaining sugar, then beat for 6-8 minutes longer.

4

Pour raisin filling into pie crust. Top with meringue. Bake 25-30 minutes at 350 degrees.

Main Dish

Chicago-Style Pizza

Chicago-Style Pizza

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By Prep Time: 3 hours Cooking Time: 40 minutes

Ingredients

  • 3 1/2 c. flour
  • 1 t. salt
  • 1 T. sugar
  • 1/2 c. cornmeal
  • 1/4 c. vegetable oil
  • 1 c. water 105-115 degrees f.
  • 2 1/4 tsps yeast
  • 2 cans (14 oz) tomato; drained and chopped
  • 1 lb mozzarella or provolone; sliced
  • 1 tsps dried basil
  • 1 tsps dried oregano
  • 1/2 cup parmesan; grated
  • 1/2 lb Italian sausage
  • pepperoni

Instructions

1

Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil. Put dough in bowl and turn over to coat with oil. Cover and let rise for 90 minutes.

2

Preheat the oven to 475 degrees. Brush the pan generously with olive oil. Knead the dough for a couple minutes, and then place it in the middle of the pan. Let it rest for about 10 minutes.

3

Push the dough out to fill the bottom of the pan and raise a large lip on the sides. Prick all over the bottom and sides with a fork. Bake for 4 minutes.

4

Remove from oven and brush generously with olive oil. Layer mozzarella cheese on top of the crust.

5

Mix together tomatoes, basil, oregano, and salt; spread this mixture over the cheese. Layer any desired vegetable toppings. Cover with pepperoni. Shape the sausage into small balls, flatten each into a coin, and lay them on top of the pepperoni. Sprinkle with parmesan cheese and drizzle with olive oil.

6

Bake on the bottom rack for 5 minutes. Move to the middle of the oven, lower heat to 425, and bake for 30 to 35 minutes.

7

Let it sit for 15 minutes before cutting.

Notes

Source: http://www.grouprecipes.com/65487/basic-chicago-style-pizza.html

Appetizer/ Bread/ Sides/ Snacks

Refrigerator Cloverleaf Rolls

Refrigerator Cloverleaf Rolls

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Prep Time: 8 hours Cooking Time: 20 minutes

Ingredients

  • 1 pkg (2 tsp) yeast
  • 1 ½ c hot water (105-115 degrees)
  • 1 c mashed potatoes
  • 2/3 c sugar
  • 2/3 c shortening
  • 2 eggs
  • 1 ½ tsp salt
  • 6 – 7 c flour (can include 3 – 4 c whole wheat)

Instructions

1

Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour.

2

Mix in enough of remaining flour to make dough easy to handle. Knead 5 min. Place in greased bowl, cover and refrigerate 8 hrs to 5 days.

3

Grease muffin pans. (Makes about 48 rolls.) Shape dough into 1-inch balls. Place 3 balls in each muffin cup. Brush with softened margarine or butter. Let rise 1 hour.

4

To serve immediately: Bake at 400 degrees 15-20 minutes.

5

For Brown-and-Serve Rolls: Bake at 275 degrees 20 minutes. Refrigerate up to 8 days or freeze up to 2 months. To serve, bake 8-12 min at 400 degrees.

Bread/ Sides

Scandinavian Potato Bread

Scandinavian Potato Bread

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By Prep Time: 3 hours Cooking Time: 40 minutes

Ingredients

  • 1 T yeast
  • 2 c warm potato water
  • 1 potato; boiled and mashed
  • 6 c flour
  • 1 tsp honey or sugar
  • 1 egg lightly beaten
  • 1 tsp salt

Instructions

1

Boil potato. Drain, reserving 2c of the water. Let it cool to approximately 110 degrees.

2

Dissolve yeast in water. Add potato and 1c flour. Allow this mixture to ferment for 1 hour.

3

Add remaining ingredients, mixing salt with flour, and work into a dough. Knead 6 to 7 minutes, until dough is smooth, elastic, and glossy. Let rise until double, about one hour.

4

Divide into 2 equal halves and shape each half into a loaf. Let rise again.

5

Bake at 375 degrees for 40 minutes.

Main Dish/ Meat

Magnus Meat Loaf

Magnus Meat Loaf

Print Recipe
Prep Time: 30 minutes Cooking Time: 75 minutes

Ingredients

  • 2 lbs ground beef
  • 1 c rolled oats
  • 1/4 c chopped onion
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 egg beaten
  • 1 c milk
  • 1/3 c ketchup
  • 2 T brown sugar
  • 1 T mustard

Instructions

1

Heat oven to 350 degrees.

2

Combine beef, oats, onion, salt, pepper, egg, and milk. Pack firmly into glass loaf pan.

3

Combine ketchup, brown sugar, and mustard. Spread on top of the meat loaf.

4

Bake for 1 hour 15 minutes. Let stand 5 minutes before slicing.

Beverage

Lemonade

Lemonade

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Prep Time: 5 minutes

Ingredients

  • 6 c cold water
  • 2 c lemon juice
  • 1 c sugar

Instructions

1

Dissolve sugar in 1 c of warm water. Add the lemon juice and the remaining 5 c of cold water. Refrigerate.

Uncategorized

Vanilla Glazed Carrots

Vanilla Glazed Carrots

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Ingredients

  • 20 baby carrots
  • 3 tablespoons honey
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • salt and ground black pepper

Instructions

1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.

2

Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

Notes

Source: https://www.allrecipes.com/recipe/229671/vanilla-glazed-carrots/

Bread/ Sides/ Snacks

Cheese Muffins

Cheese Muffins

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Prep Time: 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1 ¾ c flour
  • 1/3 c sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 beaten egg
  • ¾ c milk
  • ¼ c oil
  • ½ c shredded cheddar or Monterey Jack cheese

Instructions

1

Grease 12 regular muffin cups.

2

Combine flour, sugar, baking powder, and salt; make a well in the center.

3

Combine egg, milk, and oil. Add all at once to flour mixture and stir just until moistened. Stir in cheese.

4

Spoon into muffin cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes. Remove from pan immediately and cool on rack 5 minutes.

Bread/ Sides

Focaccia

Focaccia

Print Recipe
By Prep Time: 10 hours Cooking Time: 20 minutes

Ingredients

  • 4 - 4 ¼ cup all-purpose flour
  • ½ cup water (105 degree F to 115 degree F )
  • 1 teaspoon active dry yeast
  • 1 cup warm water (105 degree F to 115 degree F)
  • 2 teaspoon salt
  • 1 tablespoon olive oil
  • Coarse salt

Instructions

1

For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.

2

Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. (Optional: Add 2 tsps snipped fresh rosemary.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

3

Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)

4

Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.

5

Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

Notes

Source: https://www.bhg.com/recipe/yeast-breads/focaccia/