Turkey Stuffing

 1 1/2 loaves bread - cube and dry out in low oven 250 degree. (don’t toast)

Let cool 

In a large bowl add:

Bread cubes

1 Tablespoon sage

1 Tablespoon poultry seasoning 

In a frypan over medium heat, saute:

1 cup butter or margarine

2 - 3 onions, chopped

3 stalks celery, chopped

Add:

2 eggs

Mix

1 cup water or broth  with chicken base (Costco’s organic chicken base works good)

Add mixed broth a little at a time until mixture is damp and holds together just slightly. 

Season with salt & pepper if needed

Use to stuff turkey (don’t dampen too much if stuffing in turkey)

You can loosen the skin under the breast and legs with your fingers and stuff

With stuffing mixture and fill turkey cavity.

Alternatively:

Cook in a casserole dish or use a longer piece of foil lined with parchment paper and fold to make an envelope. Can place on a cookie sheet.  Bake alongside turkey 

For approx. 1 hour or until cooked through

Green Lettuce Salad

 (note: Mom always made this when the fresh lettuce was ready in the garden)

Fresh lettuce from the garden, chopped

1-2hard boiled eggs

2 green onions, chopped

Dressing:

1/4 cup vinegar

4 Tablespoon sugar 

Stir together and fill to make 3/4 cup with 

whipping cream

Mix Dressing, add to salad ingredients and toss, just before serving.

Goulash

 Cook 1/2 cup rice.

Brown 1 lb ground beef with 1 onion chopped

Add 28 ounce can tomatoes. Add rice,

Fresh chopped parsley, salt & pepper

Beans and Bacon

 2 pounds white beans - soak overnight

1 bayleaf

  Salt

1 cup chopped onion

1 cup chopped carrot

1 pound chopped bacon, cooked

1 can tomato soup

Soak beans overnight in cold water.

Drain and cover with cold water.

Add salt & pepper & bayleaf, bring to a boil.

Cook 3 hours or until done.

Saute onion and carrot, add to beans

add bacon & tomato soup.

Simmer until vegetable are fully cooked. 

Unbaked Chocolate Cookies

 2 cups sugar

1/2 cup butter

1 teaspoon vanilla

1/2 cup milk

6 Tablespoon cocoa

3 cups rolled oats

1/2 cup coconut

1/2 cup walnuts

Combine sugar, butter, milk & cocoa in a pan

bring to a boil, remove from heat, add vanilla

Add oats, coconut & walnuts.

Mix and drop on wax paper

Salsa

 5 pounds ripe tomatoes, peeled & chopped

1 1/2 cups chopped onion

1 1/2 cups chopped green pepper

1 cup chopped red pepper

3 garlic cloves, finely chopped

114 ml can green chili peppers

1 small tin tomato paste

5 jalapeno peppers, make 4 slits in each pepper and add whole (after cooking, remove seeds & membrane, chop & return to salsa before filling jars)

1 cup vinegar

3 Tablespoon sugar

1 Tablespoon pickling salt

2 tsp paprika

Combine all, bring to a simmer and cook for 1 hour. 

Thicken with 2 Tablespoon cornstarch in a little cold water, return to a boil.

While salsa is cooking, set clean jars in a low oven and bring lids to a boil in water on stovetop

Fill sterilized jars and use lids in boiling water to close and seal

Makes 6 pints or 3 quart jars

Blueberry Muffins

 2 cups flour 

2 teaspoon baking powder

1/2 teaspoon salt

1 cup yogurt (plain or vanilla)

1 teaspoon baking soda

1 egg

1/2 cup oil

1/2 cup sugar

1 teaspoon vanilla

1 cup fresh or frozen blueberries

     (or raspberries,  saskatoons or a mixture of berries)

Combine first 3 ingredients, set aside.

Combine yogurt and baking soda, set aside

In medium size bowl combine egg, oil sugar and vanilla. Add flour mixture and yogurt alternately, beginning and ending with flour. Stir a Tablespoon of the flour mixture into the berries, fold in.

Spoon into prepared muffin tin.

Sprinkle with sugar.

Bake @ 375 degrees 20 to 25 minutes.

Makes 1 dozen

Pluma Moos

 2 quart water

1 cup seedless raisins

1 cup dried prunes

1/4 cup dried peaches or jar canned peaches

1/4 cup dried apricots or canned apricots

jar canned cherries

Paste:

1/2 cup sugar

6 Tablespoon flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup water

Combine fruits & juice or wash fruit, add warm water. Cook until almost tender (if using dried)

Prepare paste with flour, sugar, cinnamon, salt & water.

Slowly add to fruit mixture, stirring constantly

Cook until slightly thickened

Serve warm or cold

sweet cream may be added

Bean Soup

 Similar to cooked beans

Soak 1 cup dried white beans in water overnight

Drain and cover with water, bring to a boil and add:

1 bay leaf  

salt & pepper

simmer for 1 hour.

Sauté:

 Bacon and add to soup

sauté 2 stalks celery, 1 onion and 2 carrots, all diced

 add to beans 

Add large can tomatoes & 1 quart chicken stock. Add chopped parsley.

Cook until done. About 30 minutes more.

*opt. - add chopped potatoes with vegetables

        add 1 can tomato soup

Adolph's Chicken

 3 pound chicken, cut up

 

Shake & Bake original coating mix

Sauce:

1 cup chopped onion

1 cup ketchup

1 cup water

2 teaspoon salt

1/4 cup vinegar

1/2 teaspoon dry mustard

1/2 cup brown sugar

2 Tablespoon worcestershire sauce

1 teaspoon paprika

19 oz can crushed pineapple

Prepare chicken with Shake & Bake as directed, and place in prepared 13 x 9 pan.

Place chicken in 350 degree oven , and half bake (1/2 hour) to brown chicken.

Mix together sauce ingredients in a sauce pan and simmer 1/2 hour

Add crushed pineapple and pour over chicken.

Let Bake further 1/2 hour or until done.

Serve with rice

Pineapple Squares

 3/4 cup butter

1/8 - 1/4 cup sugar

2 cups flour

Combine butter & sugar, cut in flour with pastry blender or fork. 

Pat into 13 x 9 pan. Bake @ 350 degrees 12 minutes or until light brown. Remove from oven

2 tins crushed pineapple

1 - 1 1/2 cup sugar (depending on the sweetness desired)

1/2 cup candied cherries (optional)

4 Tablespoon cornstarch

1/2 teaspoon almond extract

Meanwhile, combine pineapple, cherries if using & cornstarch in saucepan, cook over medium heat until thick, add almond extract. Spread over base.

6 egg whites

6 Tablespoon sugar

2 cup coconut

Beat egg whites until soft peaks form, slowly add sugar a Tablespoon at a time, continue beating until stiff peaks. Fold in coconut.

Spread over hot filling, return to oven and bake just until meringue is lightly browned. 

Cool before cutting into squares

Chicken Coating

 Chicken Coating:

2 Tablespoon seasoned salt*

2 Tablespoon chicken base

2 teaspoon lemon pepper

1/4 teaspoon curry powder

1/2 cup flour

1/2 cup fine dry bread crumbs

Combine seasoned salt ingredients. Set aside

For chicken coating, this coating recipe x 4 will take a whole batch of seasoned salt. Keep in freezer & use however much you need or just use 2 Tbsp of seasoned salt per batch of coating

Wash chicken pieces, drain, oil and roll in coating mixture. Place on prepared pan. Coat prepared meat with spray of pam or oil

 

Bake @ 375 degrees for 50 to 55 minutes or until done. While chicken is baking, brush with drippings in pan.

*Seasoned Salt:

6 Tablespoon salt

1/2 teaspoon thyme

1/4 teaspoon garlic powder

2 1/2 teaspoon paprika

1/4 teaspoon marjoram leaves

1/2 teaspoon curry powder

1/2 teaspoon onion powder

1/8 teaspoon dried dill

    dried celery leaves or celery salt

1 Tablespoon dried parsley

Light as a feather Gingerbread with Butterscotch Sauce

 1 cup butter or margarine

1 cup brown sugar, packed

1 cup molasses

1 cup boiling water

Dry ingredients:

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon ginger

1 1/2 teaspoon cinnamon

1/4 teaspoon cloves

3 eggs

Add butter, sugar & molasses to boiling water, mix until margarine melts. Add dry ingredients & blend together. Beat in eggs.

Turn into well-greased 13 x 9" pan

Bake for 45 minutes @ 350 degrees.

Butterscotch Sauce:

1 package (6 serving) butterscotch pudding & pie filling (not instant)

3/4 cup sugar

1 1/2 - 1 3/4 cup water

2 Tablespoon butter

Combine contents of package with sugar & water in saucepan. 

Cook & stir over medium heat until mixture comes to a full boil.

Remove from heat, add butter

Serve warm or cold with butterscotch sauce & ice cream

Hamburger Pie

 Pastry for single crust

1 lb ground beef

1 cup chopped onion

2 Tablespoon worcestershire sauce

2 Tablespoon butter or oil

1 Tablespoon ketchup

2 Tablespoon flour

salt & pepper

Topping:

1/2 cup sour cream

1 cup cottage cheese

2 eggs

Mix together in blender or food processor

Brown meat  in butter, add onion, salt & pepper, saute.

Add flour, continue cooking and add Worcestershire & ketchup. 

Pour into pie shell.

Pour topping over.

Sprinkle with parsley, fresh or dried 

Bake @ 350 degrees for 30 minutes or until knife inserted comes out clean.

sprinkle with paprika before serving.

Lasagna

 Saute:

1 1/2 pounds ground beef

1 teaspoon salt

add chopped

onion, green pepper, mushrooms, and garlic

saute until soft. 

Add  1 clove garlic chopped and continue cooking another minute or two

Add:

1 large jar Ragu sauce

1 680 ml can original hunts tomato

             Sauce

Bring to a simmer and cook until vegetables are cooked through

Lasagna Noodles

Cook lasagna noodles according

to package & set aside in cold water.

In 13 x 9 pan, layer noodles & sauce

starting & ending with sauce.

Cover with foil and bake 30 minutes at 350 degrees.

Uncover, sprinkle with cheese and return to oven until cooked through and cheese is cooked. 

*Sauce is enough for 1 large & 1 small

lasagna or make large lasagna & freeze remainder for future spaghetti or lasagna.

Dutch Boys

 6 eggs

1 3/4 to 2 cups milk

1 1/2 cups flour

1/2 tsp salt

Heat oven to 450 degrees.

Add 1/4 cup butter or margarine to 

greased 13 x 9 pan, put in oven until pan is hot and butter is melted and sizzling. (very important)

In bowl whisk eggs with milk, add flour and salt. Just whisk until blended.

Pour into hot pan.

Bake 20 - 25 minutes.

Serve with syrup.

*Strawberries, peaches, whipped cream or cool whip also go well with these.

 

*Sharon’s tip: I usually use 2 cups milk. If batter isn't thin enough, they won't rise.

Also, a glass pan is important, could also use 2 cast iron fry pans in place of glass pan.

*Can use almond milk in place of milk

Francis's Strawberry or Peach Custard Flan

 1 cup butter or margarine

1 cup sugar

3 teaspoon vanilla

6 eggs

2 cups flour

3 teaspoon baking powder

6 Tablespoon milk

 

Custard:

4 large egg yolks

1 1/2 cups milk

1/2 cup sugar

3 tablespoon cornstarch

1 1/2 teaspoon vanilla

pinch salt

4 cups Strawberries, fresh, quartered

or

4 cups peaches, peeled, cut in half

Spray flan pan with pam

Mix ingredients together, makes enough for 2 flans. (Don't overbeat)

Bake @ 375 degrees for 20 minutes. Invert on paper lined pan or plate, cool.

Custard:

In a saucepan, whisk milk, egg yolks, vanilla, salt, cornstarch and sugar over medium heat. Continue whisking while simmering, allowing custard to thicken, about 10-12 minutes.

Pour custard into a glass bowl and cover the custard (not the bowl) with plastic wrap. Let cool for about 15 - 20 minutes, checking to make sure it does not harden. When the custard has cooled, but is still smooth, pour into the flan & refrigerate another 10-15 minutes. Arrange strawberries on top of the custard filling. Garnish with mint and optional glaze, then refrigerate until ready to serve.

Strawberry Flan:

Prepare Oetker cake glaze using juice from frozen strawberries, thawed.

Mix strawberries into glaze and pour on top of flan, serve with whipped cream.

Can use fresh strawberries.

* Peach Flan:

Prepare Oetker cake glaze, arrange peaches on flan & pour glaze over (clear glaze)

Serve with whipped cream

Shortbread

 1 1/2 cups butter, softened

1 cup icing sugar

Beat until fluffy

Add:

1 teaspoon vanilla

1 cup cornstarch

2 cups flour

Beat in by hand, gather into a ball.:

1 cup walnuts or almonds, finely chopped       

On lightly floured surface, roll out & cut into shapes

Place on parchment lined cookie sheets

Bake 12-15 minutes

Makes 3 pans

Saskatoon Syrup

 For a 1 gallon bucket of Saskatoons:

Clean berries, half cover with water, bring to a boil and mash.

Put 4 paper napkins in 2 litres water (very hot) this is for 1 gallon bucket of saskatoons.

Leave napkins in water about a minute, break apart, don't squeeze, just drain.

Add napkin pieces to berries, mash. Put through cheese cloth, squeezing when cool enough

(Napkins help extract more juice)

Bring juice to a boil with sugar

2 cups sugar to 3 cups juice

Have jars hot in a 275 degree oven

boil lids.

Fill jars.

No need to return to oven.

Rustic Apple & Maple Tart

 Pastry:

2 3/4 flour

1 teaspoon salt

1 Tablespoon white sugar

1 cup shortening

1 Tablespoon butter

1 1/2 teaspoon lemon juice

1 egg yolk

1/2 cup very cold water

Filling

1/4 cup unsalted butter

1/2 cup maple syrup

1 1/2 Tablespoon cornstarch

1 Tablespoon cold water

3 pounds large Cortland apples (or Granny   Smith), 6 or 7, peeled cored & 

  sliced

2 Tablespoon lemon juice

3 Tablespoon flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 Tbsp sugar

Pastry Wash:

1 egg yolk

1 Tablespoon cream or milk

1 Tablespoon coarse sugar

Pastry:

Combine flour, salt & sugar in large bowl. Stir. Using pastry blender  or electric mixer with paddle attachment, blend in the shortening and butter into the flour mixture. Blend until resembles coarse crumbs.

Mix the lemon juice and egg yolk in a measuring cup. Add cold water & mix well. Pour over flour mixture. Blend until dough holds together well. Gather the dough into a ball and flatten into disc. Wrap in plastic wrap & refrigerate for at least 1 hour and up to a day.

Roll dough into a 20" round disc, approx. 1/8" thick

Roll the dough onto the rolling pin and transfer to a pie plate. Unroll the dough leaving a large overhang

Filling

Place butter & maple syrup together in medium saucepan over medium heat. Place water in small bowl, add cornstarch and add to mixture. Stirring constantly, slowly bring mixture to a boil, reduce heat and simmer for 4 to 5 minutes or until thickens. Cool to lukewarm.

Meanwhile, place the apples in a large bowl and pour in lemon juice. Mix the flour, cinnamon, nutmeg & salt.

Sprinkle over apples and toss until the apples are coated.

Pour the cooled syrup mixture over the apples & toss well to coat the apples.

Preheat oven to 375 degrees.

Spoon the apple mixture over the dough

Fold the overhanging dough over the apples. Mix the egg yolk & cream in a small bowl. Brush the pastry wash mixture over the dough and sprinkle with the sugar. Bake until the crust is golden brown and the filling is set, approximately 1 hour 15 minutes

Orange Chiffon Cake

 In a small bowl combine:

1 1/2 cup flour

1 1/2 cup sugar

3 teaspoon baking powder

1 teaspoon salt

1/2 cup oil

8 egg yolks

3/4 cup cold water

1 teaspoon vanilla

3 Tablespoon orange rind

In Large bowl beat:

1 cup egg whites

1/2 teaspoon cream of tarter

Beat flour mixture until smooth

Pour egg yolk mixture over whites -  fold in

Bake in tube pan till springs back 

350 degrees 1 1/4 hours

Invert pan till cold

Ice with sweetened whipped cream

Sprinkle toasted coconut over top & sides.

Lamb Roast

Wash & dry meat, rub in seasoning (salt & pepper, 3 mashed garlic, 1 tbsp oregano, 1/2 tsp thyme, fresh rosemary)

Sprinkle juice of 1 lemon over. Pour on 1 cup white wine & 1/2 cup olive oil. Marinade in ziploc 2 hours.

Roast @ 350 degrees 2 - 3 hours

Baste with 1/2 cup wine & 1/2 cup melted butter.

Add water as needed.

Green Bean Soup (Shauble Soup)

 

Slice & dice 2 cups each:

Potatoes

carrots

green beans

Meanwhile, bring 6 cups water (approx)

to a boil, add:

1 Tablespoon sugar

2 teaspoons salt

1/4 cup butter (not margarine)

Add carrots & potatoes, when 1/2 cooked (approx 10 min) add green beans and cook until tender.

Add 3 Tablespoon - 1/4 cup dry summer savory

Simmer 5 min

Add:

2 cups peas

1/4 cup fresh parsley, chopped

Bring just to a boil and take off heat; cover

Reheat when ready to serve; add

1/2 cup whipping cream. 

check seasoning and add salt as needed

* Best cooked ahead (in the morning) so flavors have time to develop.

Use fresh green beans, potatoes & peas when possible or can use frozen beans.

Cottage Cheese Pancakes

Blend for 1 minute in blender or until smooth:

1 cup cottage cheese

6 eggs

1/2 cup flour or gluten free flour

1/4 teaspoon salt

1/4 cup oil or melted butter

1/4 cup milk or almond milk

1/2 teaspoon vanilla

Cook on griddle or in frypan over medium heat adding a little butter to the pan, then a scoop of batter. (add a little more butter to the pan with each pancake)

Cook until nicely browned on first side then flip and cook just a few seconds more, remove.

Keep warm in oven until all are cooked

Cottage Cheesecake

 

Graham wafer crust:

Combine:

2 cups graham wafer crumbs

1/4 cup sugar

1/2 tsp cinnamon

with fork, stir in

1/2 cup melted butter or margarine

Press into bottom of 13 x 9" pan

Bake @ 350 degrees 10 minutes. Cool

Filling:

2 envelopes gelatin

1 cup sugar

1/4 teaspoon salt

2 eggs, separated

1 cup milk

1 teaspoon lemon rind

3 cups cottage cheese

Juice of 1 1/2 lemons

1 teaspoon vanilla

1 cup whipping cream

1. Line 13 x 9" pan with graham wafer crust. Bake & cool

2. In saucepan beat egg yolks & milk, add 3/4 cup sugar which has been mixed with gelatin & salt. Cook until gelatin dissolves, add lemon rind

Cool until slightly thick, not hard

(can put in sink of ice water)

2. In blender, blend cottage cheese until smooth, add lemon juice - add gelatin mixture.

3. Beat egg whites stiff, add 1/4 cup sugar a Tablespoon at a time.

4. Whip cream, add vanilla & sweeten with icing sugar (1 Tablespoon)

 

5. Add 3 & 4 to gelatin mixture, fold in

6. Pour mixture into prepared crust.

   Chill. Top with cherry pie filling

Carrot Cake with Cream Cheese Frosting

 

1 1/2 cups sugar

1 1/2 cup oil

4 eggs

1 cup crushed pineapple, well drained  

2 cups grated carrots

1 cup raisins (optional)

1/2 cup walnuts, chopped (optional)

Combine these dry ingredients in a second bowl:

2 cups flour

2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoon cinnamon

Combine eggs, oil & sugar, mix together. Stir in carrots and pineapple.

Add dry ingredients 1/3 at a time and stir.

Add walnuts and raisins if desired.

Pour into greased 13 x 9 pan - bake @ 350 degrees 50 minutes or until springs back and knife comes out clean.  Cool 

*This cake freezes well

* Can substitute a portion of the oil with applesauce

Cream Cheese Frosting:

8 ounce (250 g) cream cheese

1/2 cup butter

1 teaspoon vanilla

1 pound icing sugar

Frosting:

Beat together ingredients. Spread over cake.

Sprinkle with walnuts if desired.

Mom’s Bun Recipe (for Breadmaker)

 

1 cup + 2 Tablespoon milk

1/4 cup sugar

1 teaspoon salt

1/3 cup butter, cubed

2 eggs

Heat milk to boiling, add butter, put into breadmaker with sugar, salt & eggs, whisked.

Add:

4 cups flour

2 1/2 teaspoon yeast

Put on dough cycle

Form buns and put on greased cookie sheet, let rise until double in bulk

Bake @ 375 degrees, 20 minutes or until nicely browned.

Brined Turkey

 

Use large stainless steel pot for brining.

Make Ahead:

1 gallon vegetable broth add fresh poultry pack of herbs (rosemary, sage) while boiling hot and cool.

Add:

1 - 2 litres apple juice

1 cup salt (can be pickling)

1/4 - 1/2 cup sugar

Stir together to dissolve

Put in whole turkey and add water until turkey is completely covered.

Can add ice if needed.

Brine 8 - 24 hours

Rinse & dry, oil and roast as usual.

*Don't add any further salt as it is in the brine.

Beet Pickles

 1 1/2 cups vinegar

1/2 cup water

1 cup sugar (brown or white)

Pickling spice (no red peppers)

2 Tablespoon for 4x recipe

(can put in cheesecloth)

275 degrees in pan of hot water

just to heat sterilized jars & seal

10 pound bag of beets makes 4 quart jars

and 4x the vinegar recipe 

plus a pot of beet borscht

Cranberry Cobbler

Cranberry Cobbler

1 cup raw cranberries

2 cups sliced peeled apples

1 cup canned or fresh peaches

1/2 c lightly packed brown sugar

1/2 cup sugar

1/2 cup orange juice

2 Tablespoon cornstarch

1/4 teaspoon cinnamon

Biscuit topping:

1 cup flour

1 Tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup shortening

1/2 cup milk

granulated sugar

2 Tablespoon sliced almonds

In medium saucepan mix together cranberries, apples & remaining ingredients, cook over medium heat stirring constantly until mixture thickens & comes to a boil.

Allow to boil 1 minute.

Pour into greased 8 cup casserole.

Top with biscuit topping

Topping:

In medium bowl combine flour, sugar, baking powder & salt. Cut in shortening. Stir in milk just until well blended. Shape into ball, knead a few times.

On floured surface, pat into 8" round

cut into 6 wedges.

Place on top of hot fruit mixture.

Sprinkle lightly with sugar & nuts.

Bake @ 400 degrees 25 to 30 minutes or until topping is golden brown.

Serves 6

Lemon Squares

Lemon Curd:

Zest from 4 lemons, finely processed

1 ½ cup sugar

4 eggs

Pinch of salt

½ cup lemon juice

½ cup melted butter

Blend well, then move to the top of a double boiler once the water is boiling, cook until thick but not boiling. Let cool.

Base:

1 cup softened butter

½ cup sugar

Cream together. Then add:

2 cups flour

½ tsp baking soda

Press all expect 1 cup of mix into 9x13 pan. Bake 15 minutes or until lightly browned around edge. Let cool 10 mins, then spread curd on top.

Mix the 1 cup leftover base with 1 to 1 ½ cups coconut and spread on top of curd. Bake 20 mins or until lightly browned. Let it cool completely before cutting into bars.

Ginger Cookies

Cream together:

1 cup butter

1 cup sugar

1 cup molasses

2 eggs

1 cup sour cream

1 tsp vanilla

In another bowl sift together:

4.5 cups flour

2 tsp baking soda

1 tbsp cinnamon

1 tbsp ginger powder

½ tsp salt

½ tsp nutmeg

¼ tsp cloves

Combine, then chill in the fridge a few hours or overnight. Then roll out on floured surface and cut into shapes.

Bake 8-10 minutes at 350 F, until just done. 

Can put vanilla icing on them.

Enjoy 🙂