I'm Back --- So much has happened

We had a morning Activity and I told them I was going to make Crepes and I shared my Recipe with the others in the Presidencies .

I made a Stack of Crepes and put Wax Paper between them.  Then when we were ready I warmed them up and served them.

I had a dear friend whose Recipe this is -  Love you Susan

HAM BROCOLLI ROLLS- Susan Brown

1 recipe Hollandaise Sauce.  Thinly slice ham, broccoli or asparagus spears.  Cooked and drained.  Parmesan cheese.  Place on thinly sliced piece of ham on each crepe.  Top with 1 or 2 spears of broccoli.  Sprinkle with Parmesan cheese and roll.  Place in buttered shallow baking dish.  Bake 10-15 minutes at 350 degrees.  Cover with hot Hollandaise sauce.

Creamy Hollandaise Sauce

3 oz. cream cheese     

2 egg yolks      

2 tbsp. Lemon juice  

Pinch of salt    

1/4 cup butter, melted.  

Blend ingredients in blender.  Pour in the top of a double boiler and heat.

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk* 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 *Note:  The book says that the tasters preferred the taste of whole milk but that you can use low-fat or fat-free milk instead. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

 I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes.  You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  Crepes are delicate and so the toppings should be delicate also.

Lion House Dinner Rolls

by The Lion House

The smell of baked goods is about the homiest scent in the world. And what better way to ring in the school year than giving everyone something to look forward to when they open the door? Try some of the Lion House’s best recipes, including their famous dinner rolls. 

Lion House Dinner Rolls

• 2 cups warm water (110 to 115° F)

• 2/3 cup nonfat dry milk

• 2 tablespoons active dry yeast

• 1/4 cup granulated sugar

• 2 teaspoons salt

• 1/3 cup butter, shortening, or margarine

• 1 egg

• 5 to 5 1/2 cup all-purpose flour or bread flour

• 1/2 cup butter, melted

 In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

 Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours. 

 Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Jumbo Raisin Cookies

I only wish I could make these now -- But, the heat --is so warm ---

Jumbo Raisin Cookies – Iris Brown – Nancy Lund 

(DO NOT STORE IN FRIDGE BEFORE BAKING)

Sift together:

1 tsp. Baking powder

2 tsp. Salt

1/4 tsp. Nutmeg

4 cups flour

1 tsp. Soda

1 1/2 tsp cinnamon

1/4 tsp allspice

Add 1-cup water to 2 cups raisin; boil 5 minutes and cool.  

Cream 1 cup shortening and 2 cups sugar; add 3 eggs, one at a time, beat after each addition.

Add 1 tsp. Vanilla, 1 cup chopped nuts, cooled raisin mixture.

Add sifted flour mixture, Drop by teaspoon on cookie sheet.  Bake 400 deg. –12 minutes.

Acini De Pepe Salad – Janice Parker

Acini De Pepe Salad – Janice Parker

Acini de Peper (cook till soft, in boiling water, drain) this is a frog-eye pasta --- 

1 cans large crushed pineapple (drain all the juice off)

2-3 large can of diced pineapple (drain juice off)

3 cans mandarin oranges (drain juice off)

Lemon juice

Thickening

3/4-cup sugar

1 egg

2-3 Tbs. Flour

1 large carton of cool whip (or whipped cream)

Make thickening with pineapple juice (about 1 1/2 cup).  Add egg, sugar, floor and stir constantly until thick (over heat).  (This is not very thick)

Add thickened sauce to the drained pasta and one tbsp. Real lemon juice and let this mixture set over night in fridge or until cool

When mixture is cool, add fruit, whipped cream, and I sometimes add 

Min-marshmallows to this.

This recipe makes a huge amount of salad.  Probably enough to fee 20 people or a hungry teenager for after school snack for a week.  This will keep in the fridge for over a week.

Bratten’s Clam Chowder

I'm still on the Bratten's Theme -- Wonderful Recipe

You will love it too.

Bratten’s Clam Chowder

1 cup onion, finely diced

1 cup celery, finely diced

2 cups potatoes, finely diced, but not as “finely” as above

2 can clams (minced), 6 1/2 oz size

3/4-cup butter (the real stuff)

3/4-cup flour

1 qt. half and half cream

1 1/2 tsp salt

2 Tbs. Red wine vinegar

Pepper to taste

Drain the juice from the cans of clams and pour over vegetables, adding water to barely cover.  Simmer over medium heat until barely tender.

Meantime in a heavy saucepan melt the butter, add flour, make a roux and blend until smooth.  Stirring constantly, slowly add cream.  Cook and stir with a wire ship until thick and smooth.  Add the vegetables, juice.  When it is thick enough add clams.  Heat through.  Add salt, pepper.  Makes 8 servings.   Serve with crusty bread and salad.  

SICILIAN ANTIPASTO

SICILIAN ANTIPASTO

Olive oil

4 stalks celery, sliced

4 - 6 carrots, sliced

2 - 4 onions, coarsely chopped

6 - 8 cloves garlic, minced

1 head cauliflower, florets sliced

2 - 4 zucchini, sliced

2 (6 oz.) cans tomato sauce

6 oz. can tomato paste (I'm allergic -- so I put in a little more tomato sauce)

1 c. chopped parsley

1 - 2 tbsp. each oregano and basil

1/4 - 1/2 c. capers (optional)

1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)

1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced

6 oz. can (drained weight) pitted black olives, drained

16 oz. jar cherry peppers, mild or hot, drained

13 1/2 oz. jar peperoncini, drained (banana pepper)

3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)

1/4 - 1/2 c. red wine vinegar

1/4 c. sugar

Salt and lots freshly ground black pepper

1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)

In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.

Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.

Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.

Bratten’s Halibut au Gratin

Oh - How I remember Bratten's Fish Restaurant -- But I do have the recipes -- Yeah !  Try this one -- I usually make it will leftover Halibut -- or any white fish --You will love this!

Bratten’s Halibut au Gratin

Halibut – 6 oz. Per person

Poach fish until done- about 10-15 minutes

Melt and simmer:

3Tbs. Butter

1 Tbs. Flour

2 cups half & half

1/8 tsp garlic powder (I use one clove fresh garlic – minced)

1/4 tsp. Dry mustard (Important)

Salt and Pepper

Simmer the above until thick.

Add:  1/2-cup mild cheddar cheese, grated (I use sharp)

Simmer until melted and thick, but not too thick.  Add milk to thin if necessary.

Drain poached fish.  Pour sauce over top.  Add more grated cheese.  Bake in a 350-degree oven for 10 minutes.

Groundhog corn chowder- Lowell Christensen

GROUNDHOG CORN CHOWDER - Lowell Christensen

4 cups potato, diced

2 cups water

1 tsp oregano

1/2 tsp salt

1 lb sausage

1 onion, chopped

1 can evaporated milk

3/4  cup frozen corn

1 can creamed corn

Simmer potato in water with oregano, salt, and pepper.

Meanwhile, sauté sausage and onion, chopping the sausage into smallish pieces.   

Add meat to potatoes, and simmer until potatoes are soft (probably 10 more minutes).

When potatoes are soft, add corns and milk. Heat through on medium heat. Stir frequently so nothing burns on the bottom.

Tadaaaa!

ORANGE NUT CAKE - Carol Jean Brown

I love Oranges -- the taste of Oranges -- this take a little time but it is soooo worth it.  

ORANGE NUT CAKE - Carol Jean Brown

1/2-cup butter (room temp.)                  

1/2 tsp. baking soda

1-cup brown sugar                                  

1/2 tsp. salt

2 eggs                                                       

1 cup chopped nuts

1 tsp. vanilla                                             

1/4 cup orange rind, zested

1-cup raisins, currants or dates             

1-cup buttermilk

1/2 cup sugar                                            

2 cups flour

1/4 tsp baking powder                            

1/2 cup orange juice

Cream together butter and brown sugar.  Add eggs and vanilla, mix well between each addition.  Stir in orange rind.  Combine the dry ingredients and sift.  Add sifted ingred. To egg/butter mixture alternately with the buttermilk.  Stir in nuts and dried fruit (the fruit should be dusted with a little flour before adding).  Pour the batter into a 13 X 9 inch baking pan.  Bake at 350 degrees for 30-35 minutes.  After removing from the oven, but while still hot, dissolve the sugar in the orange juice and pour over the cake and let it soak in.  Cut into squares and serve with a dollop of whipped cream.

I use regular milk with 1 tsp. of vinegar instead of buttermilk.  Let it stand for a few minutes before adding.

Beef Stew - very very good -- slow cooker

Beef Stew - Crockpot

I love this recipe -- 

Beef Stew meat -- at least one pound -- Cut into small pieces - browned then place in the crockpot

1 onion, sliced

2 cans of drained tomatoes

1/4 cup of tapioca (this is to thicken)

carrots -chopped into bit size pieces

potatoes - chopped into bit size pieces

1 tsp. cloves

2 bay leaves

Place all of this into the crockpot and let it cook on low for 6 -7 hours

Then add a just before serving --

1 can of corn

1 small pkg of green peas

I love this - you will too --

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

This soup is so good -- and easy

Just for the turning of the seasons -- You will love it ---

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

4-5 cans Cheddar Cheese Canned Soup- with their water
2 chicken breasts, cooked and diced
4-5 chopped green chilies
3-4 cooked, cubes Potatoes

Place all ingredients except green chilies in a large pan. Cook until warm.  Add green chilies and simmer.  


Serve warm.  


Great reheated, however, the chilies get stronger.

Swiss Steak -- YUM!

Now swiss Steak isn't unusual -- but I love this recipe that I converted to Crock pot --

Swiss Steak


1 round steak - or 1 london broil steak - brown in a skillet (with a little olive oil)

1 - 2 cans - diced tomatoes

1 onion - sliced


Brown the meat then put one can of diced tomatoes under the steak - Slide the steak in, then top off the steak with the other can of tomatoes.

Let it cook -- on low for - 6 to 7 hours --

The take the steak out, and add 1 green pepper- sliced and seed removed to the tomatoes.

Serve it after the peppers are wilted down.


That's it -- your family will love it --

Bread pudding -- yeah for Fred Wix

I love Bread Pudding

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice          1Tbs zested lemon

1/2 tsp. ground cardamom            1/4-cup raisins                    

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  

Place in a 350 oven and bake 45 minutes or until a knife comes out clean.

  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens. 

Stir in the raisins, nuts, butter and zested lemon.  

Serve warm over the still warm or room temperature pudding. 

Makes 6 servings.  ENJOY!

Calabacita -- Welcome to Chile Season --

I love Calabacita -- The corn with the squash -- and of course the Green Chiles --Love it -- I found this recipe -- for a Casserole - Try it -- You will never look at zucchini again in the same way with corn CALABACITA (SQUASH CASSEROLE)

1 can whole kernel corn 2 green chili peppers, chopped fine (1 if red) 1 med. onion, sliced Salt & pepper to taste 2 tbsp. butter 2 to 3 med. zucchini, chopped Garlic to taste 1/2 c. cheese, grated 2 tbsp. sugar Cook corn, squash, peppers, onions and garlic until squash and onions are tender. Drain well in a colander. Add butter, salt, pepper and sugar. Top with grated cheese. Bake until cheese is melted at 350 degrees. Makes 6 servings.

Linguine & Clams -- YUM!

I have served this for years --- Such a good recipe -- I love it.

Enjoy - as Fred Wix always said --

LINGUINE WITH BUTTER-CLAM SAUCE – Fred Wix

Spaghetti                                         

4-6 cloves of garlic, minced

1/2 lb. butter                                    

1/2 - 1 cup fresh parsley, chopped

2-3 cans of minced clams 

Drained (Save liquid)            

1/2 cup Parmesan cheese, grated

1/2 tsp. salt

Clam juice                                       

Fresh ground pepper to taste

2 Tbs. sour cream (optional)

Melt butter and sauté' garlic and salt just until golden in color.  Cook spaghetti until done.  Drain and cover.  Drain clams, saving the liquid.  Add enough clam juice to make 2 cups of liquid.  Stir liquid into butter mixture and let simmer 10 minutes.  Add clams, parsley and pepper.  Let simmer for 2 minutes.  Toss sauce with Spaghetti.  Top with remaining sauce, garnish with larger pieces of parsley and sprinkle Parmesan cheese over top.  Serve with a large tossed green salad.

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice      1Tbs zested

1/2 tsp. ground cardamom            1/4-cup raisins                      lemon

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  Place in a 350 oven and bake 45 minutes or until a knife comes out clean.  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens.  Stir in the raisins, nuts, butter and zested lemon.  Serve warm over the still warm or room temperature pudding.  Makes 6 servings.  ENJOY!

I don't use cardamon --I just put it in -- Because Fred makes it with cardamon

crepes -- great for dinner or breakfast

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk* 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 *Note:  The book says that the tasters preferred the taste of whole milk but that you can use low-fat or fat-free milk instead. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

 I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes.  You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  Crepes are delicate and so the toppings should be delicate also.   

Lime Water -- what a relief -

Lime Water --- oh so cool -  Now that it is getting hotter -- (Yes I know you are hotter than I am) this is just great --

5 Qt. Water                                  2 T. Citric Acid (Vitamin C)

3 C. Sugar                                   Crushed Ice

2 T. Lime Juice or Lemon Juice

Stir well & Float slices of Lemons or Limes on Top.

(Citric Acid can be purchased at Trader Joes's or Whole foods - It's a Powder) or at a Health food stores.

Salmon Sandwiches

Smoked Salmon Sandwiches

English Muffins

Scrambled eggs

Tomatoes, sliced

Purple onion, sliced

Toast Muffins and then butter. 

Then top with a slice of tomato

Next scrambled eggs

Finally onion.  

Wrap in foil and it is ready to go. 

Broil Fish Steak or Filets -- YUMMMMM!

Broiled Fish Steaks or Filets

8 fish steaks or fillets, washed well in cold running water (Unless frozen)

Salt

1/4 cup lemon juice

1/2 cup melted butter

Place fillets or steaks on well greased baking sheet.  Sprinkle with Salt.  Drip lemon juice and butter generously over fish.  Broil about 6 inches from heat for approximately 10 minutes for each 1-inch of thickness, basting once with lemon and butter.  When fish is firm and flakes easily, remove from broiler.  Baste Again with lemon and butter; garnish and serve immediately.  Makes 8 servings 

For microwave – which I like best. Bake Fish Steaks or Filets – same ingredients Cut up lemons at least 2 lemons and squeeze juice onto fish and then place the lemons in the baking pan.  Cover with plastic wrap – then you don’t need to baste.  

Set timer – and check every 2 minutes or so.  When fish flakes it is done.  Can sit and finish cooking with plastic wrap over --- be careful not to remove wrap or fish could easily dry out.  If this happens ---serve a small dish of melted butter at each place setting ---kids love dunking.

I love fish this way ---