Recipes

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Recipes

Chocolate Zucchini Cake

This cake is a little dry, but it tastes good and is great for lactose intolerant participants.

  • 2 cups flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 4 eggs beaten
  • 1 1/2 cups olive oil
  • 3 cups grated zucchini

Preheat oven to 350* F. Grease and flour a 13x9 inch baking pan.

Mix flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon. Add the eggs and oil, mix well. Fold in the zucchini.

Bake for 50 to 60 minutes.

Cornbread

Yields 15 servings.

  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil (or olive oil)

Preheat oven to 450* F (200* C). Grease a 13x9 baking dish.

Combine cornmeal and milk, and let it stand for 5 minutes.

In a separate bowl, whisk together flour, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth. Pour batter into prepared pan.

Bake for 30 to 35 minutes.

Cream Cheese Fruit Dip

  • 1 (8 ounce) package cream cheese
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla

Stir everything together until the sugar has dissolved and the mixture is smooth.

Creamy Baked Chicken

Serves 8.

  • 8 skinless, boneless chicken breasts
  • 8 slices Swiss cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup chicken broth or white wine
  • 1 cup herb-seasoned stuffing mix
  • 1/4 cup butter

Preheat oven to 350* F.

Arrange the chicken (either whole or chopped into bite-size pieces) in a lightly greased 13x9 baking dish. Top with Swiss cheese slices. Combine the soup and the chicken broth, stir well, and pour it over the chicken. Melt the butter and mix it with the stuffing. Put it on top of the chicken and soup. Bake for 45 to 50 minutes.

French Toast Casserole

  • Cubed bread, enough to cover the dish twice
  • Brown sugar
  • Cinnamon
  • Butter, at least 3/4 cup
  • 8 eggs
  • 3 cups milk
  • 1 tsp vanilla
  • 3/4 tsp salt

Grease a 13x9 baking dish. Cover the bottom of the dish with brown sugar, cinnamon, and 1/2 cup butter in slices. Toss in the bread, distribute evenly.

In a bowl, whisk the eggs, milk, vanilla, and salt. Pour over the bread and press the bread down with a fork. Refrigerate overnight.

Remove from the fridge 30 minutes before baking. Dot with pats of butter and sprinkle cinnamon (and more brown sugar, if desired).

Bake at 350* for 45 to 50 minutes.

Kremowki (Mary Cygan)

Crust (The numbers and comments in parentheses are for the large, deep pan in the Great Room oven)
  • 4 (6) sticks butter
  • 1 (1 1/2) cup sugar
  • 1 (1 1/4) teaspoon vanilla
  • 4 (6) cups flour

Mix butter, sugar, and vanilla until fluffy. Add flour slowly by spoonfuls. Split dough in half and press into two cookie sheets (or the large, deep pan). Bake at 395 degrees F for about 12 minutes (20 minutes), until a light golden color. Cut just after baking; when the crust cools and hardens, it cracks and crumbles when cut.

Filling (Any kind of custard can be used.)
  • 1 large package (4 small packages) vanilla pudding
  • 1 container of Cool Whip
  • powdered sugar
  • vanilla

Make the pudding and chill. Add whip cream, powdered sugar to taste, and vanilla.

Divide crust squares into sets of two. Pour filling on one square of crust, cover with second crust square, top with powdered sugar.

Lemonade

  • 1/4 cup sugar
  • 1/2 cup lemon juice
  • 4 cups water

Macaroni and Cheese

  • 1 1/2 cups macaroni
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 1 1/4 cup shredded cheese

Melt 4 tbs butter. Stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; stir until thickened. Reduce heat and add cheese, stirring until it's melted.

Put cooked macaroni into a greased baking dish. Pour sauce over macaroni and mix well.

Bake at 375 degrees F for 30 minutes.

Potato Soup

Serves 25 to 30.

  • 13 cups of peeled and diced potatoes
  • 1 1/4 cups diced celery
  • 1 1/4 cups finely chopped onion
  • 3 cups diced, cooked ham
  • 12 1/4 cups chicken broth
  • Salt and pepper to taste
  • 1 cup + 3 tbs butter
  • 1 cup + 3 tbs all-purpose flour
  • 7 1/2 cups milk

Combine the potatoes, celery, onion, ham, and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until the potatoes are tender, about 10 to 15 minutes.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk to prevent lumps. Continue stirring until thick, about 4 to 5 minutes.

Stir the milk mixture into the stockpot and cook soup until heated through.

N.B. For 40 people (mostly teenage boys), we doubled the recipe and used 20 pounds of potatoes.

Pulled Pork

  • 4 lbs pork roast
  • 2 large onions
  • 1 cup ginger ale
  • 1 (18 ounce) bottle barbecue sauce

Slice one onion and place in crock pot. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on low for about ... hours (until shreddable).

Remove the meat, strain and save the onion, discard all liquid. With two forks, shred the meat. Return the shredded meat and onions to the crock pot, stir in the barbecue sauce. Continue to cook for another ... hours on low.

Rice Pudding (Mary Lata)

Zucchini Bites (Wicketts)

  • 5 eggs (or 2 eggs and 5 egg whites)
  • 4 cups shredded zucchini
  • 1 1/2 cups mozzarella cheese (or mild chedder)
  • 1 cup chopped onions
  • 1/2 cup parmesan cheese
  • 1/2 cup flour
  • 1 tbsp fresh dill or 1 tsp dry (or basil or parsley)
  • 1/4 tsp baking powder

Oven at 350* F.

Beat eggs. Mix in rest of ingredients. Grease 13x9 pan. Bake 30 to 35 minutes. Cool 5 minutes. Cut and serve warm or cold. Good with sour cream or ranch.

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