Eggplant Parmigiana

Source: Mom

Olive oil or vegetable oil
1 garlic clove, minced
1 large onion, chopped
5 cups canned tomatoes
1/2 tsp. dried basil
Salt and pepper to taste

1 cup flour
2 eggs, beaten
1 cup milk
1 medium eggplants, cut into 1/2 - 1 inch slices
1 cup grated Parmesan cheese
8 oz. Mozzarella cheese, diced
1/4 cup butter or margarine

Heat 1/4 cup of oil in skillet. Saute garlic and onion in it until soft. Add tomatoes, basil, salt and pepper. Cook, covered, stirring occasionally, for approximately 30 minutes.

Make batter, combining flour, eggs, and milk. Dip eggplant slices into batter and fry slices in shallow oil until just browned on both sides. Add more oil as necessary. Arrange alternate layers of eggplant, sauce, and cheese in casserole, sprinkling each layer with salt and pepper; dot with butter. Bake at 350 degrees for 30 minutes. Makes 6 - 8 servings.

Cabbage Casserole (Cabbage Au Gratin)

Source: Mom

1 medium head cabbage
2 cups chicken broth
4 tbsp. butter
4 tbsp. flour
1 cup milk
Buttered bread crumbs
Paper-thin lemon slices

Shred cabbage, discarding center core. Bring chicken stock to a boil and cook cabbage until barely tender, about 6 minutes. Drain, reserving 1 cup of the stock.

Melt butter and stir in flour. Gradually add the milk and reserved stock. Cook, stirring until thickened. Blend with cabbage and place in well-greased baking dish. Top generously with buttered crumbs and a few lemon slices. Brown in preheated oven (400 degrees) for 20 minutes.

Ham Tetrazzini

Source: Mom

2/3 cup butter or margarine
1/2 cup flour
1 cup hot milk
1 cup hot chicken bouillon
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. nutmeg
1 cup cream or milk
1 pound thin spaghetti
1/2 pound mushrooms, sliced
1 to 2 cups thinly sliced ham
1/2 cup Parmesan cheese
1 large tomato, sliced

Heat 1/2 cup butter and stir in flour. Combine milk and bouillon and stir into flour mixture. Cook, stirring, until smooth and thickened. Add salt, pepper, nutmeg, and cream or additional milk; remove from heat.

Cook and drain spaghetti. Saute mushrooms in 2 tbsp. butter for 5 minutes. Combine half of the sauce with the spaghetti and mushrooms. Place spaghetti mixture in a buttered baking dish. Make a well in the center of the spaghetti mixture. Mix remaining sauce with the ham and place in the well. Top with tomato and Parmesan. Bake in preheated oven (400 degrees) for 20 minutes. Serves 8.

Face Wash

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Grandma Plewe's Brownies

2 cups sugar
6 tbsp. cocoa
1 cup shortening or butter
2 tsp vanilla
4 eggs
1 1/2 cup flour
1 tsp salt
1/2 cup walnuts

Mix and bake at 350 degrees for 1/2 hour.

Frosting:
3/4 cube margarine (6 tbsp)
4 tbsp cocoa
6 tbsp milk
3/4 lb powdered sugar
1 tsp vanilla
Pinch of salt

Melt margarine, cocoa, and milk together on medium low heat. Remove from heat and add vanilla, powdered sugar, and salt to taste.

Grandma Plewe's Home Made Ice Cream

1 1/2 quarts whole milk
1 can evaporated milk
2 1/2 cups sugar
4 tsp. vanilla
1/2 tsp. salt

1 pint cream, whipped

Mix whole milk, evaporated milk, sugar, vanilla and salt in ice cream maker. Run, and add the whipped cream a the firm slush stage. Freeze.

Sesame Chicken

Source: Mom

Bring water in a large pot to a rolling boil (large enough and full enough to completely submerge the chicken).

Once water is at a rolling boil, place chicken in and return to a rolling boil. Cover with a lid and turn off the heat. Let chicken sit in the hot water for 45 minutes.

Check to make sure the chicken is done and then pull off the meat in bite-sized pieces and place the chicken in a bowl that won't shatter when hot fluid is poured into it.

In a pile on top of the chicken, place:
1 tsp of salt
2 tsp soy sauce
1 bunch green onions, thinly sliced.


Heat:
1/2 cup peanut oil, to the point where it's almost smoking. Place:
1 - 2 tbsp. sesame seeds in heated oil. Toast seeds until they're lightly browned.

Immediately pour hot oil over the pile of green onions and chicken. The onions should sizzle.

Toss chicken and onions, and serve with rice.

Grandma Plewe's Red Cabbage

1 medium head red cabbage
1 medium onion
1 large or 2 small granny smith apples
3/4 c cider vinegar
2/3 c sugar
3/4 c water
1 tsp salt

Cut the red cabbage into 1/4 inch slices. Slice or chop the onion and apple. Combine everything in a pot and bring to a boil. Cook and stir for 5 minutes while boiling. Turn heat to low and cover ajar, for 45 minutes. When done, add no more than 1 tbsp corn starch to thicken the juices to the thickness of gravy.

Baked Ziti

As good as lasagna, with half the fuss. The sour cream is my favorite element of this recipe.

Source: Amy Newman

1 pound ziti pasta -- cooked and drained
52 ounces spaghetti sauce
6 ounces provolone cheese -- sliced
6 ounces mozzarella cheese -- shredded
1 1/2 cups sour cream
1 pound ground beef
1 medium onion -- chopped
2 tablespoons Parmesan cheese -- grated

Preheat oven to 350 degrees

Cook pasta according to package directions and drain.

Brown onion and ground beef. Drain grease. Add spaghetti sauce and simmer for 15 min.

Layer as follows in a greased 8 x 12 (or similar size) baking dish:
1/2 the ziti, provolone cheese, sour cream, 1/2 the spaghetti sauce mixture, remaining ziti, mozzarella cheese and remaining sauce.
Top with Parmesan cheese.

Bake 30 min. or until bubbly

Carrots Vichy

This is Mom's recipe. I have vivid memories of eating these growing up.

Source: Joy of Cooking

Place in a saucepan:

2 cups sliced or baby carrots
1/2 cup water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt

Cover pan closely. To form a glaze with the butter and sugar, gently boil the carrots until the water is absorbed. (The key to this recipe is making sure the carrots cook for 20 minutes. Add more water if it evaporates before 20 minutes, and if it looks like the water won't evaporate before then, uncover the pan and turn up the heat.)

The carrots are done when the water is mostly absorbed and the carrots start sizzling in the butter. Sprinkle with fresh parsley and serve.

Blueberry Muffins

The yogurt and lemon in these seal the deal as the best blueberry muffins ever. We buy the big bags of frozen blueberries at Costco.

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel

1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)

Method

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Guacamole

For every two avocados, grate 1 tbsp onion, add 1/4 tsp chili powder, 1 tbsp lemon juice, 1/3 cup mayonnaise, and salt to taste - about 1/4 - 1/2 tsp. Chill before serving.

Chicken, Brie and Roasted Tomato Sandwiches

This recipe has several steps, but I find it very simple and easy to make even while the kids are needing my attention. I always try to make extra tomatoes because they are so delicious on their own. John eats this sandwich minus the roll and it is still very hearty.

Crusty rolls
Diced Tomatoes, fresh or canned
Diced red onion
Chicken breasts or tenders
Brown sugar
Olive oil
Balsamic vinegar
Brie (or any chese you like)
Salt, Pepper and Garlic to taste
Mayonnaise
Dijon mustard
Lettuce or spinach

Preheat oven to 350. In an oven dish place a layer of chicken breasts, then drizzle with olive oil and salt. In another oven dish spread out diced tomatoes, onions, and garlic (if desired), then drizzle with olive oil and balsamic vinegar and sprinkle with brown sugar. Let both dishes roast, uncovered, until done - about 45 minutes.

To assemble sandwiches, on half the roll layer the chicken, topped by the tomatoes and a slice of brie. Then broil this along with other half of the roll until cheese is melted and roll has toasted a bit. Mix mayonnaise with dijon mustard and apply liberally, adding spinach last. Serve warm.

Grandma's Pantry Minestrone

From: Grandma Clayton

1 lb hamburger, browned
1 small can pork and beans
1 cup canned tomatoes
7 cups water
1 package (8 servings) dry soup mix with noodles/veggies. Or, add fresh veggies and use 2 envelopes Campbells dry soup mix.

Combine all ingredients and simmer for 15 minutes.

Glazed Lemon Muffins

From: Martha Stewart

1/2 c. unsalted butter
1 1/2 c. flour
2 tsp baking powder
1/2 tsp salt
1/2 c plain yogurt or buttermilk
1 tsp vanilla
1 lemon
1 c sugar
2 eggs

Glaze:
1 1/2 c powdered sugar
1/2 tsp vanilla
1 lemon

Mix dry ingredients except sugar (flour, baking powder, salt).
In a separate bowl, cream the butter and granulated sugar.
Add 2 eggs and the buttermilk, the zest and juice of one lemon, and 1 tsp vanilla.
Gradually fold the dry ingredients into the batter.
Bake at 350 for 20 minutes and let cool before glazing.

Glaze:
Whisk together powdered sugar, 1/2 tsp vanilla, and juice of second lemon. Dab glaze on top of muffins and cool completely to set.

Ham Cups

From: Sara Moulton Weeknight Meals

Ingredients:
Sandwich ham slices, 1 - 2 per serving
Pico de Gallo (you could use chopped sauteed mushrooms, bell peppers, or anything that sounds good in an omelet. I get the pre-chopped pico from the salad section at the store.)
Butter
One egg per serving
Grated cheese
Salsa
Sour cream

Grease a muffin tin and place a slice or two of ham to line each cup, with the ham extending above the edges. Scoop in some veggies to half full. Add a little pat of butter and some salt/pepper. Crack an egg on top and lightly poke it down into the veggies. Put a mound of grated cheese on top (I like monterey jack).

Bake at 400 degrees for around 20 minutes, or until the top expands like a muffin. (The show suggested 15 minutes for baking, but this was to get a runny yolk - and I'm no fan of runny yolks - so I cook them for longer.) Let them sit for a couple of minutes before removing the ham cups to a serving dish.

Serve with salsa and sour cream.

Chocolate Banana Bread

From: JoyofBaking.com

Chocolate Banana Bread:
1/2 cup (55 grams) walnuts or pecans, toasted and coarsely chopped
1 3/4 cups (245 grams) all-purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
1/2 cup (85 grams) white chocolate chips

Garnish:
Turbinado or Demerara sugar (or brown sugar)

Preheat oven to 350 degrees and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Makes 1 - 9 x 5 x 3 inch loaf.

Pulled Pork Sandwiches

From: Stephanie Marks

Cook in a crockpot on high:

4lbs pork shoulder or butt roast

1 tbs liquid smoke

1 onion, chopped

4 cloves garlic, minced

1/2 cup cider vinegar

8oz can tomato sauce

1 tsp. chili powder

4 tsp. Worcestershire sauce

1 tsp dry mustard

1 tsp salt

2 bay leaves

1/4 tsp pepper

Cook on high all day until very well done.

Pull meat apart and serve on large dinner rolls or buns with coleslaw.

Shrimp and Penne Pasta

From: The Pioneer Woman Cooks

Ingredients:

3/4 lb penne pasta
1 lb fresh, deveined, peeled large shrimp
3 tbsp butter
3 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 8 oz can tomato sauce
1 cup heavy cream
1/2 cup chicken broth/white wine
Fresh parsley, chopped finely (1 tbsp)
Fresh basil, roughly chopped (2 tbsps)
Salt
Pepper

Boil 3/4 lbs pasta to al dente. Drain, stir in a little butter or olive oil and salt, and set aside.
Rinse peeled, deveined shrimp and saute in 1 tbsp olive oil and 1 tbsp butter. Cook until just opaque.
Take shrimp out of the skillet to cool.

In skillet, heat the remaining 2 tbsp butter and 2 tbsp olive oil. saute the diced onion and minced garlic until the onions are clear.

While cooking the onions, pull off the shrimp tails and cut shrimp into bite sized pieces.

Add 1/2 cup wine/chicken broth to cooked onions. Let the alcohol cook off for a few minutes. Stir in 8 oz can of plain tomato sauce and 1 cup cream.

Cop finely 1 tbsp fresh parsley. Chop 1 - 2 tbsp fresh basil. Stir in herbs, shrimp, and pasta to the tomato cream sauce. Add salt and pepper to taste.