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French Toast
(serves 4)
8 Slices of Bread
3 Eggs
1 Cup of Milk
1 Tsp of Vanilla
Pinch of Salt
Beat the eggs and combine with milk, vanilla and salt. Heat
a sprayed skillet or griddle (or use a bit of butter). Dip both
sides of a slice of bread into your batter and allow the excess
to drip off before dropping it into your pan. Cook, turning
once until each side is a warm golden brown. Repeat process
until your bread and batter are gone. Top your toast with your
favorite syrup, powdered sugar, jam or fresh fruit.
Try this recipe with a dash of ground cinnamon. For added variety
cinnamon bread or raisin bread.
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Caesar Pasta
Salad
(serves 3-4)
1 Cup of your
Favorite Pasta Shape
8 Oz. Crab Chunks or Cooked Skinless Chicken
2 Cups Romaine Lettuce (torn to 1" pieces)
2 Green Onions Sliced Thinly
1/4 Cup Shredded Parmesan Cheese
3 Tbl Diced Celery
1/3 Bottle Caesar Salad Dressing
In a large pot
of boiling water, cook the pasta until tender; drain and rinse
well with cold water until cooled. Combine in a large bowl the
lettuce, green onions, parmesan cheese and celery. Toss well
and add your pasta and chicken. Add the salad dressing and coat
ingredients evenly.
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Bake Pork and
Beans
(serves 3-6)
2 lbs of Dry White
Beans
2 Medium Onions Diced
2 lbs Diced Salt Pork
3 Tsp Mustard
1 Cup Brown Sugar
1 Cup Molasses
2 Tsp Salt
Pepper to Taste
1 1/2 Cup Catsup
Soak beans all
day in water. Boil with salt and a dash of baking soda until
just starting to get soft. Strain and rinse. Pour into crockpot
in layers with pork and onions. Add spices, pour catsup over
mixture. Cook over night on medium heat.
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Beer Batter
Fish
1 egg
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Cup Flour
1 Tsp Salt
3/4 Cup Beer
Beat egg and then
add beer. Sift flour, baking soda, baking powder and salt; add
to beer and egg mixture. Mixture should be a bit thicker than
pancake batter, if necessary, add more beer as batter thickens.
Coat fish in flour
before batter, then deep fry or pan fry your filets.
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Banana Pancakes
(serves 4-6)
3 Ripe Bananas
1 Egg
2 Tsp Vegetable Oil
1 1/2 Cups Pancake Mix or Bisquick
2 Tbls Sugar
1 Cup Milk (more if mixture is too thick)
Peel the bananas
and mash well with a fork in a large bowl. Add the egg and oil
and mix. Add the pancake mix/Bisquick, milk and sugar. Set the
batter aside until the griddle is warm. Spray the griddle with
a nonstick spray. Drop about 1/4 batter onto the griddle and
cook until the tip side bubbles and the edges are firm. Then
flip the cake to cook the other side until golden brown.
Serve with your
favorite syrup, butter, jam or fresh fruit.
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Northwoods
Summer Salad
2 Cups of Salad
Greens
3 Ozs of Smoked Whitefish
1 Slice of Crumbled Bacon
1/3 Cup Fresh Blueberries
1 Red Onion Quartered Thinly
2 Tbls Nut Pieces (pecans)
2 Tbls Shredded Cheese
Combine and gently
toss all ingredients. Serve with your favorite dressing or this
recipe is great a honey mustard dressing:
Combine: 1/2 cup
extra virgin olive oil, 1/3 cup apple cider vinegar, 1/4 honey,
1/4 Dijon mustard, 2 tablespoons dry white wine, 1/4 teaspoon
salt and 1/8 teaspoon white pepper. Mix well and drizzle over
your salad!
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Grilled Juicy
Lucy Burgers
(makes 3 burgers)
1 pound lean ground
beef
1 Tsp Worcestershire Sauce
3/4 Tsp Garlic Salt
1/2 Tsp Pepper
3 Thin Slices of Monterey Jack Cheese
Combine the beef with Worcestershire sauce, salt and pepper.
Mix well. Divide into 6 even portions. Make a thin round patty
about 4 1/2" across. Place a cheese slice onto 3 of the
patties. Top each piece of cheese with a remaining patty. Press
the edges together very well to seal.
Prepare a medium-hot grill and cook your patties to there desired
doneness, turning once-about 4-5 minutes per side for a medium/well
patty.
Serve with your favorite toppings. Bite into these carefully-the
patties are hot and juicy inside! This makes 3 patties.
Marie got this
recipe years ago from Matt's on 35th and Cedar in Minneapolis.
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Tossed
Taco Salad
(serves 4-6)
1 Lb of Ground
or Ripped Beef or Chicken
1 Pkg of Taco Seasoning
1 Can of Kidney Beans
1 Can of Diced Green Chiles (drained)
2 Large Diced Tomatoes
1/2 Cup Thousand Island or French Dressing
1/4 Cup Taco Sauce
1/2 Head of Lettuce (cut into bite size pieces)
1/2 Diced Onions
1 Cup Shredded Cheddar Cheese
1 Can of Ripe Sliced Olives (drained)
1/2 Bag of Salted Tortilla Chips (crushed)
Brown the hamburger and drain. Combine the taco seasoning, with
3/4 cup water and add to your skillet of meat. Simmer until
thickened (10 minutes). Add beans and chiles. Heat until warmed.
Combine in a separate bowl your dressing and taco sauce. Combine
the remaining ingredients in a large bowl and mix. Add your
meat mixture and dressing mixture. Toss well and serve warm
or chilled.
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Skillet
Potato Casserole
(serves 4)
1/4 Lb Bacon
2 1/2 Cups Shredded Potatoes
1/2 Cup Diced Onion
1/2 Cup Diced Green Pepper
4 Eggs
1/3 Cup Milk
1/2 Tsp Garlic Salt
1/4 Tsp Tabasco Sauce
3/4 Cup Shredded Cheddar Cheese
In a 9" skillet,
cook the bacon until crisp. Remove from pan and crumble when
cooled. Using the bacon drippings, added shredded potatoes,
onion and pepper. Cook stirring occasionally until the potatoes
are browned.
In a separate
bowl, beat the eggs together with the milk, salt and Tabasco.
When the potatoes are crispy add the egg mixture and stir gently
to combine.
Cook WITHOUT stirring
until the mixture begins to set. Crumble the bacon over the
top and sprinkle with shredded cheese. Cook until the cheese
melts and the eggs are set. Cut into wedges and serve.
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Grilled Meatloaf
(serves 6)
1/2 Cup Seasoned
Bread Crumbs
1/4 Cup plus 2 Tbls Barbecue Sauce-divided
1/4 Finely Chopped Onion
1 Egg
1 Tsp Salt
1 1/2 Lbs Ground Beef
2 Strips of Bacon
Prepare the grill
for indirect heat. Wrap your pan inside and out with tin foil.
In a large mixing bowl combine 1/4 cup barbecue sauce, bread
crumbs, the onion, egg and salt. Mix well and let stand for
5 minutes. Add the meat to the bowl and mix well. Pack the mixture
firmly into your lined pan.
Place the pan on the grate away from the goals or direct heat.
Cover the grill. Cook for 30 minutes rotating the pan twice.
Spread the remaining barbecue sauce over the top of the meatloaf,
cut the bacon strips in half and arrange on the top of your
loaf. Continue cooking the metalloid on the grill for another
30 to minutes or until the meatloaf is cooked through.
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Reuben Wrap
(makes 1 wrap)
2 Tbls Thousand
Island Dressing
1/4 Shredded Swiss Cheese
2 Ounces Thin/Deli Corned Beef
2 Tbls Sauerkraut
Using your favorite
wrap: spread dressing on your bread. Sprinkle cheese evenly,
lay on the corned beef, spread DRAINED sauerkraut in a line
on the beef. Roll up tightly, folding the sides are you roll.
Eat as is or heat for 30 seconds in the microwave to warm.
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Sun Tea
3 or 4 Tea Bags
(for 1 Quart Jar)
6 or 8 Tea Bags (for 1/2 Gallon Jar)
Fill your jar
with cold water. Place the tea bags in the jar and dunk each
to get completely wet; let the tags hang over the edge of the
jar. Seal the jar, catching the strings so they don't fall in
the jar. Place the jar in full sun for 2-3 hours, or until the
tea is the strength you like. Remove and discard the bags when
done, then chill the tea before serving in glasses full of ice.
Garnish with lemon or mint and add sweetener to taste.
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Cobb Salad
1 Head Romaine
Lettuce torn
1 1/2 Cups Smoked Turkey cubed
1 1/2 Cups Ham cubed
3 Oz Shredded Cheese
1/4 Lb Bacon cooked and crumbled
2 Tomatoes diced
1 Avocado peeled and diced
Vinaigrette Dressing
Please the torn
lettuce in a large bowl, arrange remaining ingredients on top
of the greens.
Serve with your
favorite dressings on the side.
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Tin Can Stew
(serves 6)
1 Lb Ground Beef
3/4 Cup Diced Onion
16 Oz Can Baked Beans
16 Oz Can Butter Beans drained
15 Oz Can Diced Seasoned Tomatoes
1 Cup Water
3/4 Cup Uncooked Pasta
2 Tsp Chili Powder
Shredded Cheese for Garnish
Cook the beef
and onion, drain if necessary. Add remaining ingredients (except
cheese), stirring well. Reduce heat to simmer and cover. Cook,
stirring occasionally until the pasta is tender (about 25 minutes).
Sprinkle with cheese garnish and serve.
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Crock Pot BBQ
Beef Brisket
1 Beef Brisket
(3-31/2 lbs)
Celery Salt
Garlic Salt
Black Pepper
1/4 Worcestershire Sauce
2 Tbls Liquid Smoke
1 Small Onion Quartered
1 Cup Barbecue Sauce
Cut the brisket
into 2 portions that will fit in the crock pot. Season the brisket
generously with the salts and pepper. Place in a large zip lock
bag. In a cup, combine Worcestershire sauce and liquid smoke,
pour over the meat and refrigerate over night.
The next morning,
transfer the meat into the crock pot, scatter onions over the
meat. Cook on high heat for 1 hour and then reduce to low heat
for 6-7 hours. Transfer the meat to a plate and allow to cool
for about 30 minutes. Slice thinly across the grain and return
to the crock pot. Add barbecue sauce. Cook on low for about
another hour.
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Cornbread
(serves 4-6)
3/4 Cup Cornmeal
3/4 Whole Wheat Flour
1/3 Raw Wheat Germ
3 Tbls Buttermilk
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tbls Honey
1/4 Cup Vegetable Oil
In a large bowl,
combine all of the dry ingredients. Add honey, 3/4 cup water
and oil. Mix to combine. Pour into a lightly greased pan or
muffin tin.
Bake at 350 degrees
for 10-20 minutes. Watch your oven and check for doneness.
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Key
Lime Pie
1/2 Cup Key Lime
Juice
1 Can Sweetened Condensed Milk
1 8oz Container of Cool Whip
Put the sweetened
condensed milk into a bowl and slowly add the key lime juice.
Mix until creamy. When creamy, add the container of Cool Whip.
Put into a graham cracker crust and refrigerate. If desired,
garnish with additional Cool Whip and chocolate curls.
This recipe is
from the collection of the famous Betty from Betty's Pies, a
famous North Shore eatery.
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Strawberry
Pie
1 9" Pie
Shell
3/4 Water
4 Cups Strawberries
3 Tbl Corn Starch
1 Cup Sugar
1 Tsp Lemon Juice
1 Cup Heavy Cream, Whipped
Line pie shell
with 3 cups of berries, reserving 1 cup for glaze. Simmer the
1 cup of berries and the water in sauce pan 3 to 4 minutes;
strain the juice. Combine corn starch and sugar. Cook the juice
with the corn starch and sugar until syrup is thick and clear,
stirring constantly. Add lemon juice. Cool slightly. Pour over
berries in pie shell. Chill thoroughly. Top with sweetened whipped
cream.
This recipe is
from the collection of the famous Betty from Betty's Pies, a
famous North Shore eatery.
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Wild Rice Salad
(serves 4-6)
3 Cups Uncooked
Wild Rice
1 Can Sliced Water Chestnuts, drained
2 Tbls Grated Orange Zest
1/4 Olive Oil
1/4 Orange Juice
1 Tsp Celery Salt
1/2 Apple
3/4 Frozen Green Peas, thawed
Drain the wild
rice-must be drip dry. In a large bowl combine the rice, chestnuts
and zest. In a glass jar combine oil, orange juice and celery
salt; cover tightly and shake well to blend. Pour over the rice
mixture and stir gently to combine. Refrigerate 1-3 hours. Just
before serving core the apply and cut into bite size chunks.
Add apples and peas to the chilled mixture, combine and serve.
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Classic
Potato Salad
2 Lbs Russet Potatoes
1/4 Minced Onions
1 Cup Salad Dressing (Miracle Whip)
2 Tsp Yellow Mustard
1 Tbl Vinegar
1/2 Tsp Celery Salt
1/8 Tsp White Pepper
Cook the potatoes
until tender, peel and cube into bite size pieces. Combine the
potatoes and onions into a large bowl and let stand until the
potatoes are room temperature. In all smaller bowl combine the
remaining ingredients and mix well. Add the dressing to the
potatoes and toss gently to coat. Cover and refrigerate until
well chilled. Serve cold.
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