Main Dish/ Sides/ Vegetable

Asparagus and Ham au Gratin

Asparagus and Ham au Gratin

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Prep Time: 20 minutes Cooking Time: 10 minutes

Ingredients

  • 4 spears asparagus per serving
  • 4 slices shaved deli ham per serving
  • 2 Tablespoons butter per serving, melted
  • 1/4 cup grated parmesan per serving

Instructions

1

Steam asparagus five minutes.

2

Wrap each spear in a slice of ham.

3

Arrange seam sides down, close together, in a shallow baking dish greased with a little of the butter. Sprinkle with half the remaining butter, then the cheese, then the rest of the butter.

4

Bake 10 min at 450 degrees.

Cookies/ Snacks/ Sweets

Date Cookies

Date Cookies

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Prep Time: 35 minutes Cooking Time: 14 minutes

Ingredients

  • 1 c sugar
  • 1/2 c shortening
  • 2 eggs
  • 1/2 c milk
  • 1 teaspoon soda
  • 1 teaspoon vanilla
  • 2 teaspoons cream of tartar
  • 3 c flour

Instructions

1

Boil dates for filling (equal parts dates, sugar, and water, plus 2 tsp tapioca for each cup of dates).

2

Mix together all ingredients for dough. Roll out thin, fill with date filling, and seal.

3

Bake at 375 degrees for 12-14 minutes.

Main Dish

Creamed Chicken

Creamed Chicken

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Prep Time: 35 minutes

Ingredients

  • 2 c chicken; cooked
  • 1 c mushrooms; sauteed
  • 1/3 c green peppers; sauteed
  • 6 T butter
  • 6 T flour
  • 1 1/2 c evaporated milk (1 can)
  • 1 1/2 c chicken broth
  • rice or puffed pastry

Instructions

1

Melt butter and slowly blend in flour. Add evaporated milk and chicken stock. Season to taste. Add chicken, mushrooms, and green pepper. Serve over rice or puffed pastry.

Main Dish

Buttermilk Pancakes

Buttermilk Pancakes

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By Prep Time: 30 minutes

Ingredients

  • 1 c flour
  • 1 T sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg beaten
  • 1 c buttermilk or sour milk
  • 2 T oil

Instructions

1

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.

2

Combine the egg, buttermilk, and oil. Add all at once to flour mixture. Stir just until moistened.

Main Dish

Cornmeal Pancakes

Cornmeal Pancakes

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By Prep Time: 20 minutes

Ingredients

  • 1 egg
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 3/4 cup milk
  • 2 Tablespoons melted shortening or vegetable oil
  • 1 Tablespoon molasses
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

1

Beat egg until fluffy. Beat in remaining ingredients until smooth.

2

Fry on pre-heated griddle until puffed and dry around the edges.

Sides/ Vegetable

Green Beans Supreme

Green Beans Supreme

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By Prep Time: 30 minutes Cooking Time: 30 minutes

Ingredients

  • 6 c green beans
  • 1/2 c onion
  • 1 T butter
  • 8 oz sour cream
  • 2 T flour
  • 1/2 tsp lemon peel; finely shredded
  • 1/4 tsp pepper
  • 2 oz velveeta shredded
  • 1/3 c fine dry bread crumbs
  • 1 T butter; melted

Instructions

1

Cook beans, if fresh or frozen.

2

Cook onion in butter until tender.

3

Stir together sour cream, flour, lemon peel, and pepper; stir in beans and onion.

4

Transfer to a two - quart baking dish. Top with cheese. Combine bread crumbs and melted butter and sprinkle on top.

5

Bake for 30 minutes at 350 degrees.

Main Dish

Chicken Pie

Chicken Pie

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By Prep Time: 2 hours 30 minutes Cooking Time: 30 minutes

Ingredients

  • roasting chicken
  • carrot sliced
  • onion sliced
  • bay leaf
  • 1 tsp salt
  • 6 black peppercorns
  • 6 T butter
  • 6 mushrooms
  • 2 T flour
  • 1/2 c cream
  • freshly ground black pepper
  • 12 oz puff pastry thawed
  • 1 egg yolk beaten

Instructions

1

Put chicken, carrot, onion, bay leaf, salt, and peppercorns into a large pot. Cover with water and bring to a boil, skimming occasionally. Simmer gently for 20 minutes. Allow chicken to cool in stock for one hour. Remove meat from bones and cut into large chunky pieces. Place meat in a pie dish and cover with a little stock to keep the flesh moist. Return bones to stock and boil for 10 to 15 minutes to reduce it.

2

Strain the stock and leave it to cool. Reserve 1 1/2 c; the rest can be refrigerated or canned.

3

Melt 1 T butter in a small skillet and saute the mushrooms over high heat. Add the mushrooms to the chicken.

4

Melt the remaining butter and blend in flour. Add the reserved chicken stock, blending to make a smooth sauce. Stir in cream and season with salt and pepper.

5

Spoon the sauce over the chicken and mushrooms. Roll out pastry to fit the pie plate. Remaining pastry can be cut into strips and braided around the rim of the pie plate. Brush the top of the pie with beaten egg yolk.

6

Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20 minutes more.

Notes

Torin nicknamed this "Souper Fire Pie" when he was a toddler.

Main Dish

Easy Chicken and Rice

Easy Chicken and Rice

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Prep Time: 15 minutes Cooking Time: 2 hours

Ingredients

  • 6 pieces chicken
  • 1 c rice
  • 1 pkg onion soup mix
  • 1 can mushroom soup
  • 1 can chicken broth or water

Instructions

1

Butter a 9x13 inch pan. Put rice in the pan.

2

Mix together the onion soup mix, mushroom soup, and chicken broth. Spread half of the mixture over the rice. Lay chicken on top and cover with the remaining soup mixture.

3

Cover and bake for two hours at 325 degrees.

Dessert/ Sweets

Molten Chocolate Cake with Candied Walnuts

Molten Chocolate Cake with Candied Walnuts

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By Serves: 8 Prep Time: 30 minutes + 1 hour chilling Cooking Time: 12 minutes

Ingredients

  • 6 oz semisweet chocolate
  • 2 oz bittersweet chocolate
  • 3/4 cup unsalted butter
  • 3 egg yolks
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup flour
  • 3 cups walnuts; toasted
  • 1 3/4 cup sugar
  • 1 pinch kosher salt

Instructions

1

For the Cake: Butter 8 six-ounce ceramic ramekins and dust with flour.

2

In a bowl over a double-boiler melt the butter and chocolate, set aside and let cool.

3

In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes.

4

Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour.

5

In a preheated 475°F (245°C) oven, bake ramekins on a cookie sheet for 10 to 12 minutes or until they are puffed up and don't jiggle when moved.

6

Remove from oven and serve immediately.

7

For the Walnuts: Cook sugar until melted and slightly amber colored. Mix walnuts, sugar and salt together; being sure to coat the nuts. Cool on a non-stick surface such as a Silpat or bakers paper.

Notes

Can be served with chocolate sauce or whipped cream.

Sides/ Vegetable

Scalloped Carrots

Scalloped Carrots

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Prep Time: 15 minutes Cooking Time: 15 minutes

Ingredients

  • 1 quart canned carrot slices (or 4 c cooked carrots)
  • 1 medium onion; diced
  • 1 tablespoon Butter
  • 1 10.75-oz can cream of celery soup
  • 2/3 c Velveeta; cubed

Instructions

1

Saute onion in butter until tender. Add soup and cheese; stir until smooth.

2

Drain carrots and combine with cheese mixture in a 1-quart baking dish.

3

Cover and bake at 350 degrees for 15 to 20 minutes or until heated through.