Appetizer/ Main Dish

Bacon and Scallops en Brochette

Bacon and Scallops en Brochette

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Prep Time: 35 minutes Cooking Time: 20 minutes

Ingredients

  • 1/2 lb scallops
  • 3 T white wine
  • 1 tsp soy sauce
  • 1 tsp olive oil
  • 1 clove garlic chopped
  • 1 T lemon juice
  • 3 T chopped fresh parsley
  • 3 oz bacon
  • rice

Instructions

1

Marinate scallops in wine, soy sauce, and oil for 20 minutes.

2

Cook rice.

3

Mix garlic, lemon, and parsley. Cut each slice of bacon into pieces. Roll each scallop in parsley mixture and thread onto skewers, alternating with rolled pieces of bacon.

4

Grill or broil, turning frequently, about 8-10 minutes.

5

Serve over rice.

Main Dish

Chicken Pot Pie

Chicken Pot Pie

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By Prep Time: 45 minutes Cooking Time: 30 minutes

Ingredients

  • 2 c flour
  • 2 tsp celery seed
  • 1 tsp salt
  • 2/3 c shortening
  • 2 T shortening
  • 5 T water
  • 1/3 c butter
  • 1/3 c flour
  • 1/3 c onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 c chicken broth
  • 2/3 c milk
  • 2 c chicken, cooked
  • 2 c frozen mixed vegetables (10 oz)

Instructions

1

For pastry, mix together flour, celery seed, and salt. Cut in shortening. Add water one tablespoon at a time and mix with a fork. Divide into two parts. Roll out the larger part and line a 9x9 glass pan with it. Roll out the smaller part and save it for the top.

2

For filling, melt butter. Mix in flour, onion, salt, and pepper. Cook until smooth and bubbly. Add broth and milk. Boil 1 minute. Mix in chicken and vegetables. Pour into pastry and top with the second part of the pastry.

3

Bake at 425 degrees for 30 to 35 minutes.

Salad/ Sides/ Vegetable

Wedge Salad

Wedge Salad

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Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

  • 1 head iceberg lettuce
  • 5 slices bacon
  • tomato; optional
  • 5 tablespoon red onion; chopped
  • 5 tablespoon blue cheese; crumbled
  • ranch dressing

Instructions

1

Cook bacon.

2

Slice lettuce into wedges.

3

Top lettuce with bacon, tomato, red onion, and blue cheese.

4

Serve with ranch dressing.

Bars/ Snacks/ Sweets

Peanut Crisp Bars

Peanut Crisp Bars

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Prep Time: 30 minutes

Ingredients

  • ½ c sugar
  • ½ c corn syrup
  • 1 c peanut butter
  • 2 c rice crispies
  • ¼ c butter
  • ¼ c brown sugar
  • 1 T milk
  • 1 ¼ c powdered sugar

Instructions

1

Cook sugar and corn syrup until sugar is dissolved. Remove from heat; blend in peanut butter, then cereal. Pat in greased 11x7x2 inch pan.

2

In same saucepan, melt butter and brown sugar. Remove from heat, add milk, and stir in powdered sugar. Beat until smooth, then spread over cereal mixture.

Bread/ Sides

Buns

Buns

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Prep Time: 2 hours Cooking Time: 15 minutes

Ingredients

  • 6 c flour
  • 1 c milk
  • 1 1/2 c hot water
  • 2 T yeast
  • 1/2 c sugar
  • 4 tsp salt
  • 2 eggs
  • 1/4 c shortening

Instructions

1

Scald milk. Melt shortening. Combine sugar and salt in a bowl. Pour milk over, and then add water. Mix about 3 cups flour in, along with the yeast. Add shortening and eggs. Mix in just enough additional flour so the dough can be kneaded - it should still be sticky.

2

Let rise for an hour.

3

Shape into buns and let rise again for 30 to 60 minutes.

4

Bake for 15 minutes at 375 degrees.

Cookies/ Sweets

Quick Mix Spritz

Quick-Mix Spritz

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Prep Time: 25 minutes Cooking Time: 12 minutes

Ingredients

  • 2 ¼ c flour
  • ¾ c sugar
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 c shortening
  • 1 egg
  • 1 tsp vanilla

Instructions

1

Sift together 2 c of the flour, sugar, baking powder, and salt.

2

Cut in shortening until fine.

3

Measure egg into measuring cup and add water to make ¼ c. Add egg and vanilla and beat mixture well.

4

Add additional flour if needed. Press through cookie press onto ungreased baking sheets.

5

Bake at 375 degrees for 10-12 min. Remove immediately.

Main Dish/ Pasta

Spaghetti and Meatballs

Spaghetti and Meatballs

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By Prep Time: 1 hour 25 minutes

Ingredients

  • 2 slices bread; crusts removed, torn up
  • 1/2 c buttermilk
  • 3/4 lb ground chuck
  • 1/4 lb ground pork
  • 1/4 c parmesan
  • 2 tablespoon fresh parsley
  • 1 egg yolk
  • 1 clove garlic
  • 3/4 teaspoon Salt
  • 1 c vegetable oil
  • 2 tablespoon olive oil
  • 1 clove garlic
  • 28-oz can crushed tomatoes
  • 1 tablespoon fresh basil
  • 1 lb spaghetti

Instructions

1

For the meatballs, combine the bread and buttermilk in a small bowl. Let sit for 10 minutes, mashing occasionally with a fork, until a smooth paste forms.

2

Place the ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in a medium bow. Add the bread mixture and combine until evenly mixed. Shape 3 tablespoons of the mixture into a 1 1/2-inch round meatball to make about 14 meatballs total.

3

Pour the vegetable oil into a 10- or 11-inch sauté pan to a depth of 1/4 inch. Turn the heat to medium-high. After several minutes, test the oil with the edge of a meatball. When the oil sizzles, add the meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes. Keep the oil sizzling but not smoking. Transfer the browned meatballs to a plate lined with paper towels and set aside.

4

Bring 4 quarts water to a rolling boil in a large pot.

5

Discard the oil in the pan, but leave behind any browned bits. Add the olive oil and garlic and sauté, scraping up the browned bits, just until the garlic is golden, about 30 seconds. Add the tomatoes, bring to a simmer, and cook until the sauce thickens, about 10 minutes. Stir in the basil and salt and pepper to taste. Add the meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low heat.

6

Add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until al dente, drain, and return to the pot. Ladle several large spoonfuls of the sauce over the spaghetti and toss until the noodles are well coated.

7

Serve pasta with meatballs, remaining sauce, and parmesan cheese.

Notes

The meatballs can be covered with plastic wrap and refrigerated for several hours ahead of time before browning them.

Cookies/ Sweets

Buttermilk Sugar Cookies

Buttermilk Sugar Cookies

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Prep Time: 20 minutes Cooking Time: 10 minutes

Ingredients

  • 1/2 c shortening
  • 1 c sugar
  • 1 egg
  • 3/4 c buttermilk
  • 2 c flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla

Instructions

1

Cream shortening, sugar, and eggs. Add buttermilk and flour. Add remaining ingredients and mix well.

2

Bake until lightly browned.

3

Cool and frost with a cream frosting.

Main Dish/ Soup

Creamy Turkey Vegetable Soup

Creamy Turkey Vegetable Soup

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By Prep Time: 45 minutes Cooking Time: 10 minutes

Ingredients

  • 1 onion, chopped
  • 2 T butter
  • 3 c potatoes (red-skinned), diced, unpeeled
  • 28 fl oz chicken broth
  • 2 c turkey, cooked and cubed
  • 2 c frozen mixed vegetables
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp poultry seasoning
  • 2 c cream

Instructions

1

Saute onion in butter until tender. Add potatoes and broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.

2

Stir in the turkey, vegetables, salt, pepper, and poultry seasoning. Cook 10-12 minutes longer, or until vegetables are tender.

3

Stir in cream; heat through. (Don’t boil.)

Notes

Source: https://www.tasteofhome.com/recipes/creamy-turkey-vegetable-soup/

Main Dish

Hamburger Cottage Cheese Pie

Hamburger Cottage Cheese Pie

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Serves: 6 Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

  • 1 c onion
  • 1 lb hamburger
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 T worcestershire sauce
  • 2 T catsup
  • 2 T flour
  • 1 pie crust unbaked
  • 1 c cottage cheese
  • 1/2 c sour cream
  • 2 eggs slightly beaten
  • paprika, parsley, or chives

Instructions

1

Brown hamburger with onion. Add salt, pepper, worcestershire sauce, catsup, and flour. Put the mixture into an unbaked pie shell.

2

Mix together cottage cheese, sour cream, and eggs, and pour the cheese mixture over the meat. Top with paprika, parsley, or chives. Bake at 350 degrees for 30 to 40 minutes.