06 December 2010

Share a Recipe

This was Pauli's idea:  put family favorites online where our kids can get them, comment, etc.  So share some favorites, or leave a comment.

05 January 2010

Veggie Lasagna a'la Wing (Artichoke Hearts! Spinach!)

Wing made this for us, when she and Jake were living here (between grad school and California).  I later asked her for the recipe, and she said she got it online, here.

That's the recipe. alright.  I made it again tonight and it's really very good.  My observations:

  1. The recipe, as it stands, is watery. Don't put all that broth into it! Keep the the sauce fairly dry. If you must, then use a teensy bit of broth or a little boullion instead. Once you dump the marinara sauce into it, it will be plenty wet.
  2. Use fresh spinach and don't be shy about piling it on.
  3. I sauteed mushrooms and added them.  
  4. I doubled the feta on top, because Pauli loves it.
  5. Note to self:  half a box (1/2 lb.) of lasagna noodles is all you need for this.

13 December 2009

Enchilada Casserole and Sauce

From the Crum Family Cookbook ("Something Good To Eat" p. 53) to you.  It has become a favorite of ours.  The enchilada sauce I got from Walter Foote, who introduced me to the joys of red chili-pepper paste, which comes in a little styrofoam tub, available at Wal-Mart.  Walt buys his from the freezer of some guy in the Gila Valley, but that's harder to find.

This enchilada dish is not as authentic as "real" enchiladas, but it is fast to prepare, feeds a lot of people, and always gets good comments.  

The original calls for corn tortillas "softened" in hot oil.  As this is time consuming and oily, I experimented and finally settled on using those pre-fried, crispy corn tortillas they sell all stacked up in a tube.  These also come in pre-seasoned varieties, which work well.

Ingredients

Crispy corn tortillas (aka tostada shells)
1 Pkg (15-20)
Green pepper
1, chopped
Soup, cream of chicken or mushroom
2 cans
Onion
1, chopped
Cheese
1 lb, grated
Evaporaed milk
1 can
Green chilis
1 can (or more, to taste)
Chicken
1 (the fryers from Bashes or Costco work well)
Sour Cream
8 oz.

Process

  • In a saucepan, combine green peppers, soup, onions, green chilis and evap. milk.
  • Heat until bubbly.
  • Fold in chicken and sour cream
  • Put down a layer of tortillas in a large baking dish
  • Pour on soup mixture, top with cheese
  • Repeat layers and build it up
  • Top with cheese (optionally -- let stand in the fridge, overnight)
  • Heat at 350 deg. for 30 minutes or until bubbly.
Enchilada Sauce a'la Walt Foote
  • In a saucepan, make a siimple roux with 2 T flour + 1 T butter + garlic (minced)
  • Dump in the frozen chili paste + 1 Cup of water
  • Allow to bubble and get hot.

10 December 2009

Microwave Caramels

Is it just me, or is Pauli whipping up a batch of every good thing I mention, lately?  I think she's trying to kill me off, and these caramels will do the job.  The recipe credits "Virginia Giles." 


"This is also a great recipe for caramel apples or popcorn." 

Butter
1 Cup
Brown sugar
2 1/4 Cup
Sweetened condensed milk
1 can
Salt
(a dash)
Light corn syrup
1 Cup
Vanilla
1 tsp
Nuts
1 Cup


  • Using high heat, melt butter in a 2 qt. microwave-safe bowl (preferably one with a handle).
  • Stir in all remaining ingredients except vanilla and nuts.  Mix well.
  • Cover tightly with plastic wrap and microwave on high for 10 minutes.
  • Remove from microwave and stir well.
  • Microwave again on medium (70%) for 5 to 12 minutes (often 12).  Cooking time will vary with different ovens.
  • Candy is done when it reaches 240 degrees on a candy thermometer, or soft ball stage.
  • While caramel is cooking, prepare a 9 x 11" pan by coating sides and bottom with butter.  Spread nuts in pan.
  • When caramel is done, stir in vanilla.
  • Pour caramel over nuts and allow to cool in the refrigerator
  • When candy has hardened, push it out onto a cutting board and cut into bite-size pieces.  
  • Wrap pieces in waxed paper squares.

08 December 2009

Refrigerator Oatmeal Cookies

The best cookie Among the best cookies I have ever eaten.  "The Best" anything is never set in concrete.  Contributed by Linda.  I'm leaving room for Linda to outdo herself yet again.

Cream together:

  • Sugar, 1 Cup (scant)
  • Brown Sugar, 1 Cup (don't pack)
  • Shortening, 1 Cup
  • Eggs, 2
  • Vanilla, 1 tsp.

Add:

  • Flour, 1 1/2 Cup
  • Soda, 1 tsp
  • Baking Powder, 1/2 tsp
  • Salt, 1 tsp
  • Oats (regular or quick), 3 Cups
  • Chopped nuts (toasted almonds or pecans)


  1. Form into rolls & put into fridge or freezer overnight.
  2. Bake at 375 for 10 - 12 minutes.  (Don't let them get too brown!)


Lisa Ausere's Lasagna

This is simple.  Not as simple as the icy slab you get from Costco.  Got it from Tyler's wife, Lisa, and have made it many times since.

Ingredients
  • Egg Noodles
  • Spaghetti Sauce
  • Ground Beef, 1 lb. 
  • Shredded Cheese, 3-cheese Italian
(for Cheese Sauce:)
  •    Cream Cheese, 1 bar
  •    Sour Cream, 1 Cup
  •    Cottage Cheese, 1 Cup
  •    Basil
  •    Oregano
Pre-cook:
  1. Cook the noodles per directions
  2. Cook the ground beef
  3. Mix up the cheese sauce
Assemble:
  1. In a big dish, lay down four layers: noodles (on the bottom), then meat, then red sauce, and finally a layer of cheese sauce on the top.
  2. Repeat layers and fill up the dish
  3. Top with 3-cheese Italian shredded cheese
Bake
  • In oven at 350 degrees for 20-30 minutes -- or until bubbling.

07 December 2009

Twix Bars

Delicious.  Contributed by Pauli.

Ingredients:
  • Waverly crackers, 8 oz. (aka "club" crackers)
  • Butter, 1 Cup
  • Milk, 1/2 Cup
  • Graham cracker crumbs, 2 Cups
  • Brown sugar, 1 Cup
  • Sugar, 1/3 Cup
  • Peanut butter, 2/3 Cup (creamy, not chunky style)
  • Chocolate chips, 1 Cup
Instructions:
  1. Line 9 x 13" pan with foil and butter the foil.
  2. Line the bottom of the foiled pan with a layer of 32 crackers.
  3. In saucepan, melt butter and and add crumbs, milk, both sugars.  Heat to a boil.  Cook on medium for 5 minutes, stir constantly.
  4. Pour 1/2 of the sugar mix over the crackers, spread, then add another layer of crackers.
  5. Pour and spread remaining sugar mix and top with a layer of crackers.
  6. Melt together peanut butter and chocolate, and spread on top.
  7. Refrigerate 4 hours before cutting.

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