Tag Archives: my great recipes

Brunch Eggs with Creamed Salmon

Preparation time: about 20 min.

Attractive and delicious for brunch or luncheon, this flavorful dish also might be served for a late Sunday or holiday breakfast. For variety try muffins made with part whole wheat flour.

For 4 servings you will need:

1 can (7 3/4 oz.) salmon
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon-style mustard
4 Tbsp. minced celery
2 Tbsp. chopped chives
1/8 tsp. salt
2 English muffins, split
4 warm hard-cooked eggs, halved
Chopped fresh parsley or dill
Lettuce and tomato slices

For 2 servings:
Half of the ingredients

For 8 servings:
Double the ingredients but use 1 large can of salmon


1. Drain liquid from salmon and add enough milk to make 2 1/4 cups. Flake salmon and mash round bones. Set aside.

2. Melt butter in heavy saucepan. Blend in flour, 1/2 tsp. salt and black pepper. Remove from heat. Stir in liquid.

3. Return to low heat and cook, stirring, until thickened. Add salmon and keep warm.

4. Toast muffin halves. Spread with mustard. Top with celery, chives and sprinkle with salt.

5. To serve, arrange 2 egg halves, round side up, on each muffin half. Top with the salmon sauce. Sprinkle with parsley or dill. Serve with lettuce and tomato slices.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Cinnamon Swirl Oat Loaf

Preparation time: 20 to 30 min.
Rising time: 2 hrs.
Oven temperature: 375°F
Baking time: 25 to 30 min.

Sour cream adds richness, flavor and texture to this bread flecked with the color of uncooked rolled oats and unprocessed bran flakes. A swirl of fragrant cinnamon flavors every slice.

For 2 loaves you will need:

1 pkg. active dry yeast
1 cup water (105°F to 115°F)
1/4 cup sugar
2 tsp. salt
1 cup sour cream
1 cup uncooked quick rolled oats
1/2 cup unprocessed bran flakes
4 to 4 1/2 cups unbleached all-purpose flour
2 tsp. ground cinnamon


1. In a large bowl, dissolve the yeast in the warm water; add sugar, salt and sour cream. Let stand 5 minutes until yeast begins to foam.

2. Add rolled oats, bran flakes and flour, 1 cup at a a time beating with wooden spoon to keep mixture smooth.

3. When dough is stiff, cover and let stand 15 minutes. Turn out onto lightly floured board and knead 10 minutes until springy.

4. Turn dough into lightly buttered bowl. Cover and let rise in warm place until doubled, about 1 hour.

5. Turn out onto lightly oiled surface and divide into two parts. Roll or pat out each part to make a rectangle about 12-by-8 inches. Sprinkle each rectangle with 1 tsp. of the cinnamon.

6. Roll each rectangle up, squeezing out air bubbles into shape loaves. Place in greased loaf pans.

7. Let rise until doubled, about 1 hour. Bake 25 to 30 minutes until a skewer comes out clean. Cool on rack.

Tips: Serve the bread with either honey or butter.


Cauliflower Center Meatloaf

Preparation time: 20 min.
Baking time: 45 to 50 min.
Oven temperature: 350°F

This savor meatloaf shaped around a whole cauliflower, giving you meat and vegetable all in one casserole. You might place potatoes in the same oven to bake along with the meatloaf.

For 4 servings you will need:
1 small cauliflower (about 1 1/4 lbs.)
Salted water
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 egg
1/4 cup catsup or chili sauce
1/3 cup soft bread crumbs
1/2 tsp. garlic salt
Dash pepper
1 lb. lean ground beef

Tips: A straight-sided soufflé dish, glass or ceramic, is the ideal baking dish for this meatloaf.

For 2 servings:
Half of the ingredients. Use 1/2 head of cauliflower.

For 8 servings:
Double the ingredients. Bake 2 meatloaves.


1. Rinse cauliflower. Remove and discard leaves and lower part of core. Place, stem end down, in 1 inch of boiling salted water in a deep pan.

2. Cover and steam for 5 min. Drain. Place in greased, deep 1 1/4 to 1 1/2-quart baking dish.

3. Cook onion in heated butter until lightly browned. Remove from heat.

4. Beat egg in a medium bowl. Mix in catsup, bread crumbs, garlic salt, and pepper. Then lightly mix in onion mixture and ground beef.

5. Mold ground beef mixture evenly around sides and top of cauliflower.

6. Bake, uncovered, at 350° for 45 to 50 min. or until meat is well browned and cauliflower is tender when a knife is inserted to test it.

7. Let stand 5 min., then cut in wedges to serve.

Good served with: Baked potatoes and lettuce and tomato salad.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Grandmother’s Egg Nog

Preparation time: 30 min.

This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.

For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg

1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.

2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.

3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.

4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Cheesecake Cookies


Preparation time: 15 min.
Chilling time: 1 hr.
Baking time: 20 min. each sheet
Oven temperature: 350°F

Almost better than cheesecake, these tender buttery cookies have a soft cheese filling and a graham cracker coating for the crust.

For about 4 1/2 dozen cookies you will need:

1 cup butter or margarine
4 oz. cream cheese
1 cup sugar
1 egg
1 tsp. grated lemon rind
1 Tbsp. lemonjuice
2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 cup fine graham cracker crumbs
Cheese filling (recipe follows)

Cheese Filling: Beat together until smooth 4 oz. cream cheese, 2 Tbsp. sugar, 1/2 tsp. grated lemon rind, 1 egg yolk and 1 Tbsp. half-and-half, milk our sour cream.


1. Cream butter, cream cheese and sugar until blended. Add egg, lemon rind and lemon juice. Mix well.

2. Combine flour and baking powder. Add to first mixture and blend well. Cover. Chill for at least 1 hr.

3. Shape dough into 1-inch balls. Roll in graham cracker crumbs. Arrange on ungreased baking sheets.

4. With finger make an indentation in center of each cookie. Fill with 1/2 teaspoonful of filling.

5. Bake at 350°F for about 20 min. Remove to wire racks to cool. Store airtight.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Pork and Herb Terrine


Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.

Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.

For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf


1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.

2. Put pork into large mixing bowl. Set aside.

3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.

4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.

5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.

6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.

7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.

MCMLXXXIV My Group Recipes, All Rights Reserved, Printed in Holland

Chocolate Mousse


Preparation time: 10 min.
Chilling time: 3 hrs. or overnight

This is probably one of the richest and smoothest chocolate mousses you will ever taste. It is also the easiest to make.

For 4 servings you will need:

6 oz. semi-sweet chocolate squares or bits
3 Tbsp. orange juice
2 Tbsp. Kahlua or other coffee liqueur
2 egg yolks
2 eggs
1 tsp. vanilla extract
1/4 cup sugar
1 cup whipping cream
Chocolate-covered cookies for garnish


1. Combine the chocolate, orange juice and Kahlua in the top of a double boiler. Place over hot water and simmer until the chocolate melts. Set aside to cool.

2. Place the egg yolks and eggs in a blender container. Add the vanilla and sugar. Blend for 2min. at medium high speed.

3. Pour in the cream and blend for another 30 seconds.

4. Add the melted and cooled chocolate. Blend until smooth.

5. Pour into a bowl or individual serving cups. Cover and refrigerate for 3 hrs. or overnight. Garnish with chocolate-covered cookies and serve.

For 8 servings: Double the ingredients.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Spicy Muffnuts

Preparation time: 25 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

These little puffs taste like cake doughnuts but are as easy to make as a batch of muffins. After baking, you roll them in melted butter and then in a mixture of sugar and cinnamon.

For 12 muffnuts you will need:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. each ground coriander and ground allspice, optional
1/2 cup sugar
1/3 cup vegetable shortening
1 egg, slightly beaten
3/4 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp. cinnamon

Tips: For variations, you can add 1/2 cup chopped nuts, raisins, dates or chocolate chips to the batter before filling muffin tins.


1. In large mixing bowl, stir together flour, baking powder, salt, nutmeg, coriander and allspice, if used, and the 1/2 cup sugar.

2. Cut in shortening until mixture is coarsely crumbly. Beat egg and milk. Pour over dry ingredients. Stir just until flour is moistened.

3. Fill greased muffin pans 1/2 to 2/3 full. Bake at 375°F for 25 to 30 min. or until lightly browned.

4. Meanwhile, melt 1/4 cup butter and place in small dish. Mix sugar and cinnamon.

5. Roll hot muffins in butter and then immediately serve in cinnamon-sugar. Serve hot.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Cheesy Bread Sticks


Preparation time: 30 min.
Rising time: 30 min.
Baking time: 25 to 30 min.
Oven temperature: 300°F

These bread sticks are a flavorful and crunchy addition to meals. If you wish, you can form them into words to suit the occasion, such as “Happy Birthday,” “Good Luck,” “Bon Voyage,” or “Congratulations.”

For 18 sticks you will need:
2 pkgs. active dry yeast
1 Tbsp. sugar
1 1/2 cups warm water (105°F to 115°F)
1/4 cup oil
1/2 cup shredded cheese
3 to 3/12 cups all-purpose flour
2 tsp. salt
1 egg white beaten with 1 Tbsp. water
Sesame or poppy seeds
Coarse salt


1. Dissolve yeast with sugar in warm water. Let stand 5 min. Add oil. Add cheese.

2. Stir in 1 cup of the flour mixture and salt, mixing well. Add remaining flour 1/2 cup at a time until dough is spongy.

3. Knead on lightly floured surface until dough is smooth and satiny. Cover. Let rest 5 min.

4. Shape dough into an 18-inch roll. Cut into 1-inch pieces. Let dough rest 5 min. longer.

5. Roll each piece into a bread stick, using your palms to stretch dough. Brush with egg white-water mixture.

6. Roll in sesame or poppy seeds. Place on greased baking sheets about 1-inch apart. Sprinkle with salt. Let rise about 30 min. until puffy.

7. Bake at 300°F for 25 to 30 min. until golden brown and crisp.

Good served with: Soups, stews or salads. Or with cocktails as a change from crackers.

Tips: Place seeds on waxed paper and roll breadsticks in them. This procedure will keep more seeds on the sticks and fewer on the baking sheets. Refrigerate bread sticks in airtight containers to preserve crispness. Heat before serving.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed In Holland

Family-Style White Bread


This basic white bread is one that you can vary many ways. We offer two ways: a raisin bread and a cinnamon loaf. The bread itself is excellent for sandwiches, toasting or just to spread with peanut butter and jelly.

For 2 large 9 1/4-by-5 1/2-inch loaves, you will need:
2 pkgs. active dry yeast
5 to 5 1/2 cups bread flour or all-purpose flour
1/4 cup sugar
2 tsp. salt
1/4 cup oil or melted shortening
2 cups hot tap water (120° F to 130°F)
Melted butter to brush loaves after baking

Raisin Bread: Stir in 1 to 1/2 cups raisins before shaping into loaves.

Cinnamon Loaf: To shape, roll dough out to a 14-by-7-inch rectangle. Sprinkle mixture with 2 Tbsp. sugar, 2 tsp. cinnamon. Roll up tightly to make loaf. Let rise and bake as for plain loaf.

Tips: If you use bread flour, you may need a little less to make a stiff dough than when using all-purpose flour. Both flours make a fine loaf of bread.


1. Measure yeast, 2 cups of the flour, sugar, salt and oil into large mixing bowl, blending well. Stir in the hot water and beat with spoon until mixture is smooth and satiny.

2. Slowly add 3 cups more flour, mixing until dough pulls away from sides of bowl. Cover and let stand 10 min.

3. Turn dough out onto lightly floured surface and knead until smooth and satiny.

4. Place dough into greased bowl. Cover with plastic wrap. Let rise in warm place about 1 1/2 hrs. until doubled.

5. Punch dough down. Divide into 2 parts. Shape each part into a loaf. Place into 2 greased 9 1/4-by-5 1/2-inch bread pans. Let rise again about 1 1/2 hours. until doubled.

6. Bake at 375°F 40 to 45 min. or until loaves sound hollow when tapped and are golden in color. Remove from pans immediately. Thrn brush tops with melted butter.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.