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Archive for February, 2011

Grandma’s Cheesecake

Ingredients:

Filling:

3/4 cup sugar

2 envelopes knox unflavored gelatin

1/4 teaspoon salt

2 beaten egg yolks

6 oz can evaporated milk (not sweetened condensed)

1 tsp grated lemon rind

3 cups small curd cottage cheese drained and then sieved

1 tbs lemon juice

1-1/2 teaspoons real vanilla

Stabilizer:

2 egg whites

1/4 cup sugar

1 cup whipping cream whipped (NOT 1 cup whipped cream)

Crust:

Follow directions for pie crust on graham cracker crumb box.

Directions:

Thoroughly mix 3/4 cup sugar, gelatin and salt. Stir in 2 slightly beaten egg yolks and 2/3 cup evaporated milk. Cook and stir over medium heat until gelatin dissolves completely. Remove from heat. Add grated lemon peel.  Cool.

Prepare graham cracker crumb crust according to package.

After filling is cool, stir in drained and sieved cottage cheese, lemon juice and vanilla. Chill, stirring occasionally until mixture mounds when spooned onto a saucer (watch this carefully as it can gel suddenly and cannot be used).

Beat the two egg whites until soft peaks form. Gradually add the 1/4 cup sugar beating until stiff peaks form. Fold into cheescake/gelatin mixture. Fold in the whipped cream. Pour into crust in springform pan. Sprinkle with reserved crumbs. Chill until firm – 6 hours or overnight (cover with saran as it will dry out).

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Ingredients

30 tomatoes, cored and chopped into 1/2 inch chunks

2 cups chopped onions

2 cups sweet yellow peppers, chopped (or canned yellow pepper rings)

2 cups green peppers, chopped

6 tbs minced garlic

6 tbs cilantro (fresh or dry)

1/4 cup kosher salt

1 cup white vinegar

1 cup jalapeno peppers (if you used jarred peppers, pour in the juice from the jar).

If you are making canned salsa add 3 8-oz cans of tomato paste.

Directions:

For fresh salsa: Chop all ingredients, mix and refrigerate for up to 8 weeks.  Salt and vinegar will make the salsa last a long time.

For canned salsa: Put all ingredients in a big pan (like a turkey roaster). Bring to a good simmer. Stir and let simmer for about 30 minutes. Then pour into canning jars (leave 1/2 inch head room from top of jar). Pour hot water over your new rings and lids. Put lid and ring on jar, tighten down, then put jar in your cannier.  Fill your cannier with water, jars should be sticking out of the water about 1 inch. On medium heat, bring to boil, let pan boil for 15 minutes.Take jars from water, let cool on the counter with a towel over all for 24 hours or so. You will hear the lids pop. If a lid does not pop, tap top with spoon. Most lids will pop within an hour or so.

Enjoy.

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Panera Mac and Cheese

Serves 4.

Ingredients:

16 oz pkg small pasta shells

1/4 cup butter

1/3 cup all-purpose flour

2.5 2% milk

6 slices white american cheese (chopped)

1 cup shredded extra sharp white cheddar cheese

1 tbs dijon mustard

1 tsp kosher salt

1/4 tsp hot sauce

Paprika (optional)

Directions:

1. Prepare pasta as directed.

2. Melt butter in dutch oven over low heat. Whisk in flour and cook 1 minute, whisking constantly.

3. Gradually whisk in milk, cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat.

4. Add cheeses, mustard, salt and hot sauce, stirring until cheese melts and sauce is smooth.

5. Stir in pasta and cook over medium heat 1 minute or until thoroughly heated.

6. Sprinkle with paprika if desired. Serve immediately.

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Ingredients:

1 cup real mayonnaise

1 cup sour cream

1 tbsp dry onions

1 tbsp dill weed

1 tbsp Beaumonde

Directions:

Mix together all ingredients.  Chill and serve with chopped veggies.

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French Onion Soup

Ingredients:

1/4 cup unsalted butter

4 large white onions

1 tsp sugar

1 tbs flour

3 – 10.5 oz cans beef broth

1 – 10.5 oz can water

1/4 cup dry red wine

Croutons

4 slices swiss cheese

Directions:

Combine butter and onions, cook 8 minutes.  Add sugar and cook uncovered for 6 minutes. Add flour, cook 1 minute.  Add broth, water, wine and simmer for 5 minutes.

Pour into 4 2-cup ovenproof bowls, add croutons, and cover with swiss cheese.  Broil 3 minutes and serve.

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Kathy’s Amish White Bread

Ingredients:

1 package dry yeast (2.5 tsp)

1/2 cup warm water

Drizzle of honey

1/3 cup sugar

2 tsp salt

2 cups warm water

2/5 tbsp melted shortening

6-7 cups flour

Directions:

1. Dissolve yeast in 1/2 cup warm water and a drizzle of honey to feed the yeast.

2. In large bowl combine sugar, salt, water and shortening. Add yeast mixture. Gradually add flour to form a soft dough. Turn onto floured surface and knead until smooth. Place in greased bowl. Cover and let rise about 2 hours. Punch down. Divide into 2 portions and form loaves. Place in greased bread pans. Prick tops with fork. Let rise until higher than pans (about 2 hours).

3. Bake at 375 degrees for 25 to 30 minutes. Cool 10 minutes. Butter tops of loaves. Place pans on sides until loosened. Remove bread and cool completely.

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Robin’s Sushi Rice

For rice cooker.

Ingredients:

Rice and water according to individual rice cooker directions for approx 5.5 cups of sushi rice

1/4 cup rice vinegar

1.5 tbs sugar

1 teaspoon salt

Directions:

Rinse rice in water before beginning.

Cook rice in rice cooker.

Combine rice vinegar, sugar and salt in a separate bowl.  Lay the cooked rice out on a sheet of foil and spread it out.  Pour 4 tablespoons of the mixture over the top of the rice and make sure it is all mixed in.  Then, add the rest and mix it well.  As the rice is cooling, squeeze the orange (or other citrus fruits) juice over the mixture.

Roll with seaweed, fish and vegetables!

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