Archive for Wednesday, May 5, 1999

RECIPES

May 5, 1999

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Sour Cream Cookies

1 egg

1 cup granulated sugar

1 cup (8 ounces) sour cream

1 teaspoon baking soda

2 cups flour

Dash of salt

1 teaspoon vanilla

2 to 3 tablespoons powdered sugar

Walnut halves or chocolate stars, optional

Preheat oven to 350°.

Add baking soda to the sour cream stirring it directly into the carton until fluffy. Set aside.

Mix egg, granulated sugar and vanilla in a mixing bowl. Add the baking soda/sour cream mixture.

Slowly mix the flour and salt into the other ingredients. We always added the flour, approximately 2 cups, until the consistency seemed right. The test is when you can drop the cookies onto the cookie sheet without stickiness, but the dough is not dry.

Using two teaspoons, drop the dough onto a greased cookie sheet.

Before baking, press down the dough with a fork in a crisscross pattern like a peanut butter cookie. Dip the fork each time in the powered sugar so it won't stick. Add a chocolate star or walnut half to the center, if desired.

Bake at 350° for 5 to 10 minutes. The cookie should be set, and the bottom will be slightly brown and the tops will retain their color.

If it's really humid, you will want to refrigerate the cookies. Makes approximately two dozen.

-- Submitted by Michelle Garling Young, Lawrence; recipe from her mother, Gery Garling.

Hot Rolls

1 stick margarine (not low fat)

aside.

Mix egg, granulated sugar and vanilla in a mixing bowl. Add the baking soda/sour cream mixture.

Slowly mix the flour and salt into the other ingredients. We always added the flour, approximately 2 cups, until the consistency seemed right. The test is when you can drop the cookies onto the cookie sheet without stickiness, but the dough is not dry.

Using two teaspoons, drop the dough onto a greased cookie sheet.

Before baking, press down the dough with a fork in a crisscross pattern likinto the egg bowl and stir. Add 3 cups of flour. Mix well and gradually add 3 or 4 more cups of flour. Turn out on a floured bread board and knead in the rest of the flour. Knead for 5 to 10 minutes, until dough is smooth and elastic. Rinse bowl and spray with nonstick cooking spray. Put dough in bowl and let rise until double. Punch down and make into rolls. Bake at 350° for 25-30 minutes.

This recipe makes a 9-inch by 13-inch pan of rolls and enough leftover for a small loaf. This can be used for cinnamon rolls or just plain loaves of bread.

-- Submitted by Elaine Lackrone, Lawrence; recipe from her mother, Lois Stewart.

Beef Curry

2 pounds beef, cubed

2 tablespoons flour

1 teaspoon salt

3 tablespoons hot curry powder, or more to taste

3 large onions, sliced

3 large apples, sliced

Oil for frying

2 cloves garlic, chopped

2 tablespoons Worcestershire sauce

1 handful raisins

2 tablespoons brown sugar

3 cups boiling water

Juice from half a lemon

Cooked rice

Garnishes

Mix flour, salt and curry powder on a sheet of waxed paper and dredge meat. Fry the onions in a little oil and place in large pot. Fry apples and add to the onions, then brown the meat and add it. Add the rest of the ingredients and bring to a boil. Let simmer for 2 to 2spray with nonstick cooking spray. Put dough in bowl and let rise until double. Punch down and make into rolls. Bake at 350° for 25-30 minutes.

This recipe makes a 9-inch by 13-inch pan of rolls and enough leftover for a small loaf. This can be used for cinnamon rolls or just plain loaves of bread.

-- Submitted by Elaine Lackrone, Lawrence; recipe from her mother, Lois Stewart.

Beef Curry

2 pounds beef, cubed

2 tablespoons flour

1 teaspoon salt

3 tablespoons hot curry powder, or more to taste

3 large onions, sliced

3 large apples, sliced

Oil for frying

2 cloves garlic, chopped

2 tablespoons Worcestershire sauce

1 handful raisins

2 tablespoons brown sugar

3 cups boiling water

Juice from half a lemon

Cooked rice

Garnishes

Mix flour, salt and ce is melted and thoroughly incorporated in the sauce.

Place cooked Brussels sprouts in large rectangular glass baking dish. Pour cheese sauce over sprouts and sprinkle generously with cracker crumbs and dot liberally with butter. Bake at 350° for 20-30 minutes or until bubbly.

-- Submitted by Julie Jost Zajic, Salina; recipe from her mother, Keenie Jost.

Dutch Apple Pie

Pastry for single-crust 9 inch pie

4 cups peeled, sliced tart apples

d enough leftover for a small loaf. This can be used for cinnamon rolls or just plain loaves of bread.

-- Submitted by Elaine Lackrone, Lawrence; recipe from her mother, Lois Stewart.

Beef Curry

2 pounds beef, cubed

2 tablespoons flour

1 teaspoon salt

3 tablespoons hot curry powder, or more to taste

3 large onions, sliced

3 large apples, sliced

Oil for frying

2 cloves garlic, chopped

2 tablespoons Worcestershire sauce

1 handful raisins

2 tablespoons brown sugar

3 cups boiling water

Juice from half a lemon

Cooked rice

Garnishes

Mix flour, salt and chortening

1 teaspoon salt

1 egg, beaten

1 package cake yeast

¤ cup warm water

2ge rectangular glass baking dish. Pour cheese sauce over sprouts and sprinkle generously with cracker crumbs and dot liberally with butter. Bake at 350° for 20-30 minutes or until bubbly.

-- Submitted by Julie Jost Zajic, Salina; recipe from her mother, Keenie Jost.

Dutch Apple Pie

Pastry for single-crust 9 inch pie

4 cups peeled, sliced tart apples

d enough leftover for a small loaf. This can be used for cinnamon rolls or just plain loaves of bread.

-- Submitted by Elaine Lackrone, Lawrence; recipe from her mother, Lois Stewart.

Beef Curry

2 pounds beef, cubed

2 tablespoons flour

1 teaspoon salt

3 tablespoons hot curry powder, or more to taste

3 large onions, sliced

3 large apples, sliced

Oil for frying

2 cloves garlic, chopped

2 tablespoons Worcestershire sauce

1 handful raisins

2 tablespoons brown sugar

3 cups boiling water

Juice from half a lemon

Cooked rice

Garnishes

Mix flour, salt and cken with strips of bacon. Bake at 350° for 30 minutes. Add as many potatoes cut in half lengthwise as desired. Bake 1sh. Pour cheese sauce over sprouts and sprinkle generously with cracker crumbs and dot liberally with butter. Bake at 350° for 20-30 minutes or until bubbly.

-- Submitted by Julie Jost Zajic, Salina; recipe from her mother, Keenie Jost.

Dutch Apple Pie

Pastry for single-crust 9 inch pie

4 cups peeled, sliced tart apples

d enough leftover for a small loaf. This can be used for cinnamon rolls or just plain loaves of bread.

-- Submitted by Elaine Lackrone, Lawrence; recipe from her mother, Lois Stewart.

Beef Curry

2 pounds beef, cubed

2 tablespoons flour

1 teaspoon salt

3 tablespoons hot curry powder, or more to taste

3 large onions, sliced

3 large apples, sliced

Oil for frying

2 cloves garlic, chopped

2 tablespoons Worcestershire sauce

1 handful raisins

2 tablespoons brown sugar

3 cups boiling water

Juice from half a lemon

Cooked rice

Garnishes

Mix flour, salt and che mixture can be formed into a ball. Roll out the pastry pie pan. Trim and crimp the edges. Prick the bottom and sides with a fork and cover the crimped edges of the pastry with aluminum to prevent burning. Bake pastry in a 350° oven for about 10 minutes, or until crust is light gold. Cool completely before adding filling.

For the filling: In a large saucepan or double boiler, combine the sugar, salt, cornstarch and flour. Stir in the milk and eggs. Stir the mixture constantly over medium-low heat until it thickens, 15 to 20 minutes. Remove the pan from the heat and, to remove any lumps, strain the filling into a large bowl. Stir in the butter, vanilla and coconut. Cool the filling to room temperature, then pour it into the pie shell. Cover and chill until ready to serve.

For the topping: At serving time, whip the cream with vanilla and sugar. Spread on top of the pie. Garnish with toasted coconut. Serve immediately. Serves eight.

-- Submitted by Jayni Carey, Lawrence; recipe from her mother, Ann Amos

Snitz Brot (German Fruit Bread)

3 packages yeast

3 tablespoons shortening

1 cup sugar

fork and cover the crimped edges of the pastry with aluminum to prevent burning. Bake pastry in a 350° oven for about 10 minutes, or until crust is light gold. Cool completely before adding filling.

For the filling: In a large saucepan or double boiler, combine the sugar, salt, cornstarch and flour. Stir in the milk and eggs. Stir the mixture constantly over medium-low heat until it thickens, 15 to 20 minutes. Remove the pan from the heat and, to remove any lumps, strain the filling into a large bowl. Stir in the butter, vanilla and coconut. Cool the filling to room temperature, then pour it into the pie shell. Cover and chill until ready to serve.

For the topping: At serving time, whip the cream with vanilla and sugar. Spread on top of the pie. Garnish with toasted cugar

  1. Serve immediately. Serves eight.

-- Submitted by Jayni Carey, Lawrence; recipe from her mother, Ann Amos

Snitz Brot (German Fruit Bread)

3 packages yeast

3 tablespoons shortening

1 cup sugar

fork and cover the crimped edges of the pastry with aluminum to prevent burning. Bake pastry in a 350° oven for about 10 minutes, or until crust is light gold. Cool completely before adding filling.

For the filling: In a large saucepan or double boiler, combine the sugar, salt, cornstarch and flour. Stir in the milk and eggs. Stir the mixture constantly over medium-low heat until it thickens, 15 to 20 minutes. Remove the pan from the heat and, to remove any lumps, strain the filling into a large bowl. Stir in the butter, vanilla and coconut. Cool the filling to room temperature, then pour it into the pie shell. Cover and chill until ready to serve.

For the topping: At serving time, whip the cream with vanilla and sugar. Spread on top of the pie. Garnish with toasted cr, salt and vinegar in a blender.

Put shredded cabbage in a large bowl and coat with dressing.

-- Submitted by Carol Crupper, Lawrence; recipe from her mother, Bernice Evans.

Mincemeat Parfait Pie

2 boxes (3 ounces each) orange-flavored gelatin

1 cup boiling water

1 quart vanilla ice cream, softened slightly (butter pecan or maple nut may be used)

1 jar (18 ounces) mincemeat

2 baked 9-inch pie shells

In a large bowl, dissolve the gelatin in the boiling water, mixing well. Cool the mixture over a bowl of crushed ice or in the refrigerator, until it begins to thicken and becomes the consistency of honey.

Whip the gelatin on high speed with an electric mixer until thick and fluffy. Turn the mixer to low speed and add the softened ice cream and mincemeat. Mix just until combined. Divide the mixture into the two pie shells and refrigerate until firm. Serves 12-16.

-- Submitted by Brower R. Burchill, Lawrence; recipe from his mother, Clarinda Burchill.

Farmer's Biscuits

2 cups sifted flour

h toasted ccream of tartar

2 tablespoons sugar

4 teaspoons baking powder

e bowl and coat with dressing.

-- Submitted by Carol Crupper, Lawrence; recipe from her mother, Bernice Evans.

Mincemeat Parfait Pie

2 boxes (3 ounces each) orange-flavored gelatin

1 cup boiling water

1 quart vanilla ice cream, softened slightly (butter pecan or maple nut may be used)

1 jar (18 ounces) mincemeat

2 baked 9-inch pie shells

In a large bowl, dissolve the gelatin in the boiling water, mixing well. Cool the mixture over a bowl of crushed ice or in the refrigerator, until it begins to thicken and becomes the consistency of honey.

Whip the gelatin on high speed with an electric mixer until thick and fluffy. Turn the mixer to low speed and add the softened ice cream and mincemeat. Mix just until combined. Divide the mixture into the two pie shells and refrigerate until firm. Serves 12-16.

-- Submitted by Brower R. Burchill, Lawrence; recipe from his mother, Clarinda Burchill.

Farmer's Biscuits

2 cups sifted flour

h toasted carge pan, saute peppers and onions. Stir in chicken, soup, milk, seasonings, olives and almonds. Cook until mixture bubbles then pour into a greased 9- by 13-inch pan. Bake at 350° for 50-60 minutes. Sprinkle with cheese and bake another 10 minutes until cheese is melted.

-- Submitted by Julie Sherby, Lawrence; recipe from her mother, Mary Hatfield

Mardi Gras Party Cake with Seafoam Frosting

CAKE

a large bowl, dissolve the gelatin in the boiling water, mixing well. Cool the mixture over a bowl of crushed ice or in the refrigerator, until it begins to thicken and becomes the consistency of honey.

Whip the gelatin on high speed with an electric mixer until thick and fluffy. Turn the mixer to low speed and add the softened ice cream and mincemeat. Mix just until combined. Divide the mixture into the two pie shells and refrigerate until firm. Serves 12-16.

-- Submitted by Brower R. Burchill, Lawrence; recipe from his mother, Clarinda Burchill.

Farmer's Biscuits

2 cups sifted flour

h toasted ce notes)

¤ teaspoon cream of tartar

For the cake: Melt butterscotch morsels in water in sauce pan. Cool.

Sift flour with soda, salt and baking powder; set aside. Add sugar and brown sugar gradually to shortening, cream well. Blend in eggs, beating well after each addition. Add butterscotch morsels; mix well. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Blend well after each addition, with mixer at low speed. Turn into two 9-inch round layer pans, well-greased and lightly floured on the bottom. Bake at 375° for 30-35 minutes. Allow cake to cool.

For the butterscotch filling: Combine sugar and cornstarch in 2-quart saucepan. Stir in evaporated milk, water, butterscotch morsels and egg yolk. Cook over medium heat, stirring constantly until thick. Remove from heat and add butter, coconut and chopped pecans or walnuts. Cool.

For the Seafoam Frosting: In a sauce pan, combine sugar, brown sugar, water and corn syrup. Cook until a little syrup dropped in cold water forms a soft ball (236°). Meanwhile, beat egg white with cream of tartar until stiff peaks form. Add syrup to egg white in slow, steady stream, beating constantly until thick enough to spread.

To assemble cake: Spread filling between layers of cooled cake and on top to within rnately with buttermilk, beginning and ending with dry ingredients. Blend well after each addition, with mixer at low speed. Turn into two 9-inch round layer pans, well-greased and lightly floured on the bottom. Bake at 375° for 30-35 minutes. Allow cake to cool.

For the butterscotch filling: Combine sugar and cornstarch in 2-quart saucepan. Stir in evaporated milk, water, butterscotch morsels and egg yolk. Cook over medium heat, stirring constantly until thick. Remove from heat and add butter, coconut and chopped pecans or walnuts. Cool.

For the Seafoam Frosting: In a sauce pan, combine sugar, brown sugar, water and sugar

Food coloring

For the cookies: Cream margarine and sugar. Beat in eggs and add vanilla. Stir baking soda into milk. Blend flour salt and milk, little by little, into the creamed mixture. Put dough in refrigerator for at least two hours. Roll out dough ¤-inch thick and cut out with cookie cutters. Bake 8 minutes at 350°. Frost when cool.

For the frosting: Cream margarine until smooth. Add powdered sugar. Add vanilla and stir until well-blended. Add milk to make frosting consistency as needed. Separate into small bowls. Add food colorings of choice and mix.

-- Submitted by Barbara Wood, Lawrence; recipe from her mother, Frances Nottage.

Mother's Old Country Brisket

1 brisket, to fit into 9- by 13-inch aluminum pan.

1 package dry onion soup mix

1 to 2 cups water

SAUCE

1 can (16 ounces) tomato sauce

add butter, coconut and chopped pecans or walnuts. Cool.

For the Seafoam Frosting: In a sauce pan, combine sugar, brown sugar, water anugar

1

Food coloring

For the cookies: Cream margarine and sugar. Beat in eggs and add vanilla. Stir baking soda into milk. Blend flour salt and milk, little by little, into the creamed mixture. Put dough in refrigerator for at least two hours. Roll out dough ¤-inch thick and cut out with cookie cutters. Bake 8 minutes at 350°. Frost when cool.

For the frosting: Cream margarine until smooth. Add powdered sugar. Add vanilla and stir until well-blended. Add milk to make frosting consistency as needed. Separate into small bowls. Add food colorings of choice and mix.

-- Submitted by Barbara Wood, Lawrence; recipe from her mother, Frances Nottage.

Mother's Old Country Brisket

1 brisket, to fit into 9- by 13-inch aluminum pan.

1 package dry onion soup mix

1 to 2 cups water

SAUCE

1 can (16 ounces) tomato sauce

add butter, coconut and chopped pecans or walnuts. Cool.

For the Seafoam Frosting: In a sauce pan, combine sugar, brown sugar, water anaspoon salt

2 cups flour

2 teaspoons baking powder

NG> Cream margarine and sugar. Beat in eggs and add vanilla. Stir baking soda into milk. Blend flour salt and milk, little by little, into the creamed mixture. Put dough in refrigerator for at least two hours. Roll out dough ¤-inch thick and cut out with cookie cutters. Bake 8 minutes at 350°. Frost when cool.

For the frosting: Cream margarine until smooth. Add powdered sugar. Add vanilla and stir until well-blended. Add milk to make frosting consistency as needed. Separate into small bowls. Add food colorings of choice and mix.

-- Submitted by Barbara Wood, Lawrence; recipe from her mother, Frances Nottage.

Mother's Old Country Brisket

1 brisket, to fit into 9- by 13-inch aluminum pan.

1 package dry onion soup mix

1 to 2 cups water

SAUCE

1 can (16 ounces) tomato sauce

add butter, coconut and chopped pecans or walnuts. Cool.

For the Seafoam Frosting: In a sauce pan, combine sugar, brown sugar, water anryer

Cut chicken into portions, wash and place in cold water. Mix eggs, buttermilk, salt and pepper. Dip chicken into egg mixture and then flour. Heat Crisco (only) in a cast iron skillet (medium high, must be hot). Fry chicken until fork pierces tenderly. Serve.

-- Submitted by Janice Weneck, Lawrence.

Chicken Milk Gravy

2 tablespoons chicken drippings

4 tablespoons flour

1 to 1r the frosting: Cream margarine until smooth. Add powdered sugar. Add vanilla and stir until well-blended. Add milk to make frosting consistency as needed. Separate into small bowls. Add food colorings of choice and mix.

-- Submitted by Barbara Wood, Lawrence; recipe from her mother, Frances Nottage.

Mother's Old Country Brisket

1 brisket, to fit into 9- by 13-inch aluminum pan.

1 package dry onion soup mix

1 to 2 cups water

SAUCE

1 can (16 ounces) tomato sauce

add butter, coconut and chopped pecans or walnuts. Cool.

For the Seafoam Frosting: In a sauce pan, combine sugar, brown sugar, water anmilk

Cut chicken into portions, wash and place in cold water. Mix eggs, buttermilk, salt and pepper. Dip chicken into egg mixture and then flour. Heat Crisco (only) in a cast iron skillet (medium high, must be hot). Fry chicken until fork pierces tenderly. Serve.

-- Submitted by Janice Weneck, Lawrence.

Chicken Milk Gravy

2 tablespoons chicken drippings

4 tablespoons flour

1 to 1r the frosting: Cream margarine until smooth. Add powdered sugar. Add vanilla and stir until well-blended. Add milk to make frosting consistency as needed. Separate into small bowls. Add food colorings of choice and mix.

-- Submitted by Barbara Wood, Lawrence; recipe from her mother, Frances Nottage.

Mother's Old Country Brisket

1 brisket, to fit into 9- by 13-inch aluminum pan.

1 package dry onion soup mix

1 to 2 cups water

SAUCE

1 can (16 ounces) tomato sauce

add butter, coconut and chopped pecans or walnuts. Cool.

For the Seafoam Frosting: In a sauce pan, combine sugar, brown sugar, water an

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