Main Dish/ Pasta

German Meatballs with Spaetzle

German Meatballs with Spaetzle

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Prep Time: 1 hour

Ingredients

  • 3 eggs
  • 1 1/4 c milk
  • 1/4 c dry bread crumbs
  • fresh parsley
  • 1 lb ground beef
  • 1 cup beef broth
  • 4 oz can mushrooms
  • 1/2 c onion
  • 8 oz sour cream
  • 2 c & 2 t flour
  • 1/2 tsp caraway seeds

Instructions

1

Combine 1 slightly beaten egg, ¼ c milk, bread crumbs, 1 T parsley, ½ tsp salt, and 1/4 tsp pepper. Add ground beef and shape into 1 ½-inch meatballs (about 24). Brown, then add broth, mushrooms, and onion; simmer covered 20 min.

2

Combine sour cream, 2 T flour, and caraway seeds. Stir into broth and cook and stir until thickened; cook 1 min longer.

3

Combine 2 c flour and 1 tsp salt. Add 2 eggs and 1 c milk and beat well. Allow it to rest 5-10 min.

4

Bring a large pot of water to boiling. Add spaetzle batter as for soup dumplings. Cook and stir 5 min. Drain and sprinkle with snipped parsley.

Dessert/ Sweets

Peach Cobbler

Peach Cobbler

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Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 4 c sliced peaches
  • 1 c juice or water
  • 3/4 c sugar
  • 1 T flour
  • 1/2 c shortening
  • 1 c flour
  • 1/2 c sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c milk

Instructions

1

Put peaches in an 8x8 baking dish. Add sugar and flour and mix. Add juice and stir.

2

Mix together shortening, flour, sugar, salt and baking powder until light and smooth. Drop by tablespoons over the peaches.

3

Bake at 350 degrees for 50 - 60 minutes, until lightly browned.

Sides/ Vegetable

Peas with Mushrooms

Peas with Mushrooms

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Prep Time: 35 minutes

Ingredients

  • 1 small onion; chopped
  • 2 cloves garlic; minced
  • 2 tablespoons butter
  • 10 oz frozen peas; thawed
  • 4.5 oz mushrooms
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 pinch black pepper

Instructions

1

Cook peas according to package directions. Set aside.

2

Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Appetizer/ Main Dish

Chicken Focaccia Pizza

Chicken Focaccia Pizza

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Prep Time: 2 hours Cooking Time: 26 minutes

Ingredients

  • 1 tsp yeast
  • 1/2 c warm water
  • 2 T olive oil
  • 1/2 tsp sugar
  • 1/2 tsp italian seasoning
  • 1/4 tsp salt
  • 1 1/2 c flour
  • 2 tsp cornmeal
  • 1 clove garlic
  • 1 tsp basil
  • 1 c chicken; cooked and cubed
  • 1 plum tomato; sliced
  • 1 oz black olives; sliced
  • 2 oz shredded mozzarella cheese
  • 1 T grated parmesan cheese

Instructions

1

For crust dough, dissolve yeast in warm water, add 1 T oil, sugar, Italian seasoning, salt, and 1 c flour. Mix well, then stir in enough of the remaining flour to form a soft, sticky dough. Knead 6-8 minutes, turn in a greased bowl, cover, and let rise 40 minutes.

2

Sprinkle cornmeal over a greased 12-inch pizza pan. Roll dough into a 13-onch circle and transfer to the pan, building up the edges. Cover and let rise 40 minutes.

3

Brush with 1 T olive oil and sprinkle with garlic and basil. Top with chicken, tomatoes, olives, and cheeses. Bake at 400 degrees for 22 to 26 minutes.

Dessert/ Sweets

Cheesecake

Cheesecake

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Serves: 12 Prep Time: 2 hours, 30 minutes Cooking Time: 1 hour 15 minutes

Ingredients

  • 1 1/2 c graham cracker crumbs; (1 individual package)
  • 2 T sugar
  • 6 T melted butter
  • 24 oz cream cheese
  • 1 1/2 c sugar; or 2 5/8 c powdered sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp lemon or orange extract
  • 1 pint sour cream
  • 1 tsp vanilla
  • 2 T sugar

Instructions

1

Grease a 9 - inch springform pan and dust sides with graham cracker crumbs.

2

In a food processor, combine the 1 1/2 c graham cracker crumbs, 2T sugar, and 6 T melted butter. Pat this mixture into the bottom of the springform pan to make a crust. Chill the crust while preparing the filling.

3

With a mixer, beat the cream cheese, then add 1 1/2 c sugar or 2 5/8 c powdered sugar. Add eggs one at a time. Add 1 tsp vanilla and 1/2 tsp lemon or orange extract. Pour into crust.

4

Preheat oven to 325 degrees. Put a pan of hot water on the lower rack in the oven. Bake the cheesecake for 75 minutes, or until the middle is set.

5

Remove the cheesecake from the oven and heat the oven to 450 degrees. Allow the cheesecake to cool for 15 minutes while the oven is heating.

6

Mix together sour cream, 1 tsp vanilla, and 2T sugar. Spread on top of cheesecake.

7

Bake for an additional 10 minutes at 450 degrees.

8

Turn off the oven and open the oven door, but don’t remove the cheesecake until it’s cooled.

Cookies/ Sweets

Chocolate Peppermint Bark Cookies

Chocolate Peppermint Bark Cookies

Print Recipe
By Prep Time: 1 hour, 50 minutes

Ingredients

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup butter room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 6 ounces bittersweet or semisweet chocolate; chopped
  • 1/2 cup red-and-white striped hard peppermint candies or candy canes
  • 2 ounces white chocolate

Instructions

1

Preheat oven to 350 degrees. Grease a 9x13 metal baking pan and line the bottom with a long strip of parchment paper, leaving overhang on both sides.

2

Whisk flour and salt together.

3

Beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until light and fluffy, stopping occasionally to scrape down the sides of the bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

4

Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form an even layer over the bottom of the pan. Pierce dough all over with a fork.

5

Bake the cookie base until it’s light golden brown and slightly puffed and edges begin to come away from the sides of the pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Spread the chocolate over the top of the cookie in a thin, even layer. Immediately sprinkle chopped peppermint candies over.

6

Melt white chocolate in a double boiler. Use a fork or small squeezable bottle to drizzle white chocolate all over the cookies. Chill until the white chocolate is set, about 30 minutes.

7

Use the parchment overhand to lift the cookie from the pan. Cut cookie into triangular pieces.

Notes

Variation : Substitute chopped peanut brittle or peanut butter cups for the peppermint candies.

Dessert/ Sweets

Strawberry Whipped Sensation

Strawberry Whipped Sensation

Print Recipe
Prep Time: 6 hours, 25 minutes

Ingredients

  • 4 c strawberries
  • 1 14oz can sweetened condensed milk
  • ¼ c lemon juice
  • 8 oz Cool Whip
  • 8 Oreos
  • 1 T butter

Instructions

1

Line a loaf pan with foil. Mash 2 c of strawberries. Stir in sweetened condensed milk, lemon juice, and 2 c of Cool Whip; pour into pan. Chop Oreos and mix them with melted butter, then press them into top of mixture in pan. Cover and freeze at least 6 hours.

2

Invert onto plate. Remove foil and frost with remaining Cool Whip. Slice the remaining strawberries and put them on top to serve.

Main Dish

Navajo Tacos

Navajo Tacos

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By Prep Time: 1 hour 15 minutes Cooking Time: 15 minutes

Ingredients

  • 1 lb hamburger
  • 1 small onion
  • 4 cups pinto beans
  • 2 tsps chili powder
  • 1 cup Tomato paste
  • hot pepper
  • 4 1/2 cups flour
  • 3 1/2 tsps Baking Powder
  • 2 tsps Salt
  • 2 tsps Shortening; melted
  • lettuce
  • tomato
  • cheese

Instructions

1

For fry bread, mix flour, baking powder, salt and shortening. Add water and mix to make a soft dough. Allow the dough to rise for an hour.

2

Fry hamburger and onion, then add the beans, chili powder, tomato paste, and hot peppers (to taste). Season with salt and pepper.

3

Cut up lettuce and tomatoes. Grate cheese.

4

Divide fry bread dough into pancake-sized portions. Deep fry on both sides.

Main Dish/ Pasta

Stir-Fried Shrimp and Broccoli

Stir-Fried Shrimp and Broccoli

Print Recipe
By Prep Time: 30 minutes Cooking Time: 20 minutes

Ingredients

  • 1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
  • ⅓ cup water
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar or 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons sugar
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup thinly bias-sliced carrot
  • 1 small onion, halved lengthwise and sliced
  • 1 cup sliced fresh mushrooms
  • 2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
  • ¼ cup cashews or sliced almonds, toasted

Instructions

1

Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.

2

Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.

Notes

Source: https://www.bhg.com/recipe/seafood/stir-fried-shrimp-and-broccoli/

Main Dish

Lasagne

Lasagne

Print Recipe
Prep Time: 2 hours Cooking Time: 45 minutes

Ingredients

  • 1 lb ground beef
  • 2 cloves garlic chopped
  • 1/2 lb italian sausage
  • 1 c onion chopped
  • 1 green pepper; chopped
  • 8 oz mushrooms; sliced
  • 30 oz mashed canned tomatoes
  • 30 oz tomato sauce
  • 6 oz tomato paste
  • 1 T sugar
  • 2 piece bay leaf
  • 1 T oregano
  • 1/2 T basil
  • salt
  • pepper
  • 1/2 lb mozzarella
  • 4 oz swiss cheese
  • 2 oz parmesan and/or romano cheese
  • 1 lb ricotta
  • parsley
  • 9 lasagne noodles

Instructions

1

Saute beef, garlic, sausage, onion, green pepper, and mushrooms. Simmer together tomatoes, tomato sauce, tomato paste, sugar, bay leaves, oregano, basil, salt, and pepper for one hour (or longer).

2

Mix together the mozzarella, Swiss, and parmesan or Romano cheese. Mix parsley into ricotta. Boil lasagne noodles. Layer in a 9x13 inch pan : sauce, noodles, ricotta, cheese.

3

Bake at 350 degrees for 45 minutes.

Notes

The sauce is enough to make two pans of lasagne. I usually freeze half of it to use later.