Tag Archives: my great recipes

Hamburgers in Pineapple Sauce

Preparation time: 20 min.
Cooking time: 15 min.
There is a little time involved in preparing this dish which, with the rice, is almost a complete meal in itself.

For 4 servings you will need:

1 lb. lean ground beef
3 Tbsp. soy sauce, divided
1 Tbsp. oil
1 medium onion, sliced lengthwise
2 tsp. minced ginger root, optional
1 cup beef broth
1 cup small cauliflowerets
1 can (8 1/4 oz.) sliced pineapple in syrup
2 Tbsp. cornstarch
1 medium green pepper, cut in rings
Hot cooked white or brown rice.

Tips: Broccoli flowerets can be substituted for cauliflowerets.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients.

Preparation:
1. Mix lightly beef and 11 Tbsp. soy sauce
2. Shape meat in 4 large patties, about 1/2-inch thick.
3. Heat oil in medium skillet. Add patties and brown quickly on both sides. Remove meat.
4. Add onion and ginger, if used, to drippings in skillet. Sauté lightly.
5. Return patties to skillet. Add broth and cauliflower.
6. Cover and cook 2 to 3 minutes or until hamburgers are of desired doneness. Remove hamburgers from skillet.
7. Drain pineapple, reserving 1/2 cup syrup (if not enough, add water to equal amount needed). Dice pineapple.
8. Blend cornstarch, pineapple, syrup and remaining 2 Tbsp. soy sauce.
9. Stir into mixture in skillet. Cook, stirring until slightly thickened.
10. Return hamburgers to skillet. Reheat and serve on green pepper rings with rice. Spoon sauce over.

Zucchini-Tomato Molds

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Preparation time: 20 min.
Cooking time: 5 min.
Chilling time: 2 to 3 hrs.

Quick, easy and refreshing in warm weather, these molds are also inexpensive.

For 4 servings you will need:

1 can (14 oz.) stewed tomatoes
1 envelope unflavored gelatin
1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley
1/8 tsp. instant minced garlic
1/4 tsp. dried oregano leaves, crumbled
Dash hot pepper sauce
1 cup shredded zucchini (1 small)
Lettuce for garnish
Mayonnaise, salad dressing or sour cream

Preparation:

1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved.

2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.

3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.

4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm.

5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream.

Good served with: Cottage cheese, sliced cucumbers and Melba toast.

For 8 servings: Double the ingredients

Avocado-Beet Salad

1 Reply

Preparation time: 15 min.
Chilling time: 2 to 3 hrs.

Your guests will be surprised to find that the pretty jelled filling in this avocado salad is puréed beet. It is easy to make for a party if you prepare the beet filling the night before.

For 4 servings you will need:
2 ripe avocadoes
Lemon juice
Lettuce leaves
Sliced green onion

Beet filling:
1 can (8 oz.) julienne beets
1 envelope unflavored gelatin
2/3 cup orange juice
1 Tbsp. mayonnaise –
Salt and black pepper to taste

Tips: You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

Preparation:
1. Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges.

2. Carefully spoon Beet Filling into center of avocados.

3. Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.

Beet Filling:

1. Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.

2. In blender or food processor, combine the gelatin mixture with the beets, orange juice, mayonnaise, salt and black pepper. Whirl until smooth.

3. Pour into small bowl. Chill until firm, 2 to 3 hrs.

4. When serving, use a tablespoon to scoop out portions to fill the seed area of the avocado halves.

Guacamole Mold

Brunch Eggs with Creamed Salmon

2 Replies

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
Milk
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

Preparation:

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.

Cinnamon Swirl Oat Loaf

1 Reply

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

Preparation:

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

7 Replies

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.

Preparation:

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.

Grandmother’s Egg Nog

2 Replies

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

Preparation:
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.

Cheesecake Cookies

5 Replies

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.

Preparation:

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.

Pork and Herb Terrine

1 Reply

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

Preparation:

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.

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Tag Archives: my great recipes

Hamburgers in Pineapple Sauce

Zucchini-Tomato Molds

Avocado-Beet Salad

Guacamole Mold

Brunch Eggs with Creamed Salmon

Cinnamon Swirl Oat Loaf

Cauliflower Center Meatloaf

Grandmother’s Egg Nog

Cheesecake Cookies

Pork and Herb Terrine

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