Egg Foo Young #1
Ingredients
6 eggs, beaten well
1 can bean sprouts, drained & rinsed
1 cup cooked or canned shrimp, diced
1/2 cup chopped green onion
1 tsp salt
Mushroom Sauce
2 1/2 Tbsp cornstarch
1 1/2 cups chicken broth, divided
1 Tbsp soy sauce
4 oz can slice mushrooms, drained
2 Tbsp sliced green onions
Directions
Patties: To make the patties, heat shortening in skillet. Mix the 5 ingredients in a bowl. For each serving, pour about 1/4 cup of the mixture into skillet and cook until well set and lightly browned. Use more shortening as needed. Serve with mushrooms sauce. Sauce: Combine cornstarch with 1/4 cup broth. Set aside. Heat remaining broth to boiling in a saucepan, gradually whisk in cornstarch-broth mixture and soy sauce. Cook, stirring until thickened and smooth, add mushrooms and green onions.
-Elaine Wedel of Albany
-Sr. Perspectives Press
Egg Foo Yung #2
4 Tbsp oil
3 eggs, beaten
1/2 cup bean sprouts
4 oz can mushrooms
1/2 cup onion, chopped
1/2 cup chicken, pork or shrimp
Sauce
1 Tbsp soy sauce
1 Tbsp corn starch
1/2 cup broth
2 Tbsp water
Directions
Mix eggs, bean sprouts, mushrooms, onions and meat together. Use 1/4 cup of mixture. Cook in a hot pan with oil in the bottom. Makes 6. May be doubled.
-Carrie Vadnais of Millersville
-Sr. Perspectives Press
Knoephla Soup (East German or Western Russia)
Ingredients
1/2 cup margarine
3 – 4 potatoes, cubed
1/2 cup chopped onion
3 Tbsp chicken soup base
6 cups water
1 – 2 cups flour
1 egg
1/2 cup milk, approximately
3 cups milk
1/2 cup cream
salt & pepper, to taste
Directions
Cook potatoes and onion in margarine until tender. Boil 6 cups water with chicken soup base. Blend flour and egg; add 1/2 cup milk, or enough milk to form a stiff dough. Snip pieces of egg and flour mixture into boiling liquid. Add 3 cups milk, cream, potatoes and onion, salt & pepper. Cook on low for 45 minutes.
-Doris Opsahl of Underwood
-Sr. Perspectives Press
Kolaches #1
-a Czechoslovakian tradition
Ingredients
1/2 cup warm water
3 pkgs yeast
1 1/2 cup warm water
2 cups warm milk
1 cup sugar
2 Tbsp salt
1/2 cup lard, melted
11 3/4 cups flour
Directions
Soak yeast in 1/2 cup of warm water; let stand 10 minutes. Mix 1 1/2 cups warm water, warm milk, sugar, salt and melted lard; then add yeast mixture. Add flour. You can beat with a mixer for about 3 cups flour, but after that add small amounts of flour and mix with a mixing spoon. Grease dough and sides of a bowl. Cover and let raise 1 hour. Punch down dough and let raise 1/2 hour more. Make walnut-size balls and place on a greased cookie pan. Grease balls and pat down to flatten. Let raise 1 hour. Press in center and fill with your favorite filing. Let rest for 10-15 minutes. Bake at 400F for 10 minutes.
-Elsie Revering of Garfield
-Sr. Perspectives Press
Norwegian Lefse
Ingredients
5 lb potatoes, mashed or riced
1 cup butter
1 cup half & half
2 Tbsp sugar
3 1/2 – 4 cups flour
3 tsp salt
Directions
Add all ingredients to potatoes, except flour. Cover with dish towel and cool. Add flour and roll out very thin and bake on griddle.
-Devona Olson of Eagle Bend
-Sr. Perspectives Press
Far Eastern Salad
Ingredients
2 cans water chestnuts
1 bag spinach
1 can bean sprouts, drained
3 hard boiled eggs, sliced
8 strips bacon, cooked
Dressing
1 cup salad oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1 medium diced onion
1 Tbsp Worcestershire sauce
Salt to taste
Directions
Mix dressing, let stand 2 hours before serving.
-Pat O’Connor of Spicer
-Sr. Perspectives Press
Kolaches #2
Ingredients
1 cup scalded milk, cooled
1 pkg (2 1/2 tsp) yeast in 1/4 cup warm water
1 egg
1/4 cup sugar
1 tsp salt
3 1/2 cups flour
Prune Filling:
24 prunes
2 apples
1/2 cup sugar
vanilla
cinnamon
lemon rind
Streusel:
3 1/2 tsp sugar
2 or 3 1/2 Tbsp flour
1 Tbsp butter
vanilla
Directions
Mix in above order until smooth. Cover bowl and let raise until double in size (1 hour or more). Stir down and let rise again. Put on floured board. Raise 10 minutes. Roll to 1/4 inch. Cut into 2 1/2 squares for closed kolache. Put a teaspoon of filling in the center of each square and bring opposite corners together, pinching them together firmly so they won’t come apart while baking. Brush with melted butter and let raise 1/2 hour or so. Bake at 400F for 14 minutes. For open-faced kolache, roll dough to 1/2 inch. Cut with round cutter, brush with butter, and let rest a few minutes. Form a deep “nest” with your fingers. Put a teaspoon of filling on each round and sprinkle with streusel if desired. Let raise about 20 minutes and bake 14 minutes at 400F. Filling: cook prunes and apples, cool and mash. Stir in remaining filling ingredients. Streusel: mix ingredients together. Other fillings, such as poppy seed or apricot, can be used.
-Ellen & Eileen Vavrina or Bloomington
-Sr. Perspectives Press
Lefse #2
Ingredients
3 cups mashed potatoes (measured)
1/2 tsp baking powder
1 Tbsp sugar
1 tsp salt
1/2 cup sour cream, heaping
1 1/2 cups flour
Directions
Mix all ingredients thoroughly with mixer, then spread evenly around bowl and cool completely. Add flour and form into round balls (13) and keep cool. Roll thin on floured board. Bake on lefse grill.
-Dorothy Johnson of Starbuck
-Sr. Perspectives Press
Swedish Scallop Potatoes
Ingredients
5 medium-large potatoes
2 large red or yellow onions
2 cans or bottles, Scandinavian sports or anchovies, about 25, drained & rinsed
1/2 cups half & half
salt & pepper
1 cup bread crumbs
2 Tbsp melted butter
Directions
Preheat oven to 425F. Peel potatoes and either julienne into matchsticks, grate roughly or cut into ultra-thin slices; place in cold water for 10 minutes to prevent browning and release starches.
Peel & thinly slice onions. Grease a frying pan with cooking spray or butter and saute onions over medium heat until tender but not brown. Remove from heat.
Lightly grease or butter a casserole dish. Drain potatoes and place a third of them in bottom of dish. Layer half of the sauteed onions and half of the anchovies on top of the potatoes; sprinkle with salt & pepper. Repeat layer; use remaining third of potatoes as top layer.
Pour enough half & half over potatoes to fill dish 3/4 of the way up. Combine bread crumbs and melted butter and spread across top of casserole. Bake in oven until browned and cooked through, 50 minutes to an hour.
-Barbara Olson of Vining
-Sr. Perspectives Press
Haluchka (German Pigs in a Blanket)
Ingredients
8-10 large cabbage leaves
1/3 cup uncooked rice
1 lb ground beef
1/2 lb pork sausage
3/4 tsp salt
1 1/2 Tbsp chopped onion
1/2 cup sauerkraut
Directions
Steam cabbage leaves for 5 minutes. Mix rice with beef, sausage, salt, onion & sauerkraut in a medium bowl. Roll a rounded tablespoon of meat mixture in cabbage leaves. Place rolls in heavy frying pan, add one cup water, cover and cook slowly over low heat for one hour. Add one cup tomato juice. Cover, cook for one hour longer. Sprinkle with salt & pepper to taste.
-Gayle Stelter of St Paul
-Sr. Perspectives Press
Sweet & Sour Sausage Stir Fry
Ingredients
1 pkg Johnsonville beef brats, sliced in 1/2″ slices
2 small onions, sliced
1 cup carrots, sliced
1 cup frozen broccoli
8 oz can pineapple chunks
1 Tbsp cornstarch
1/2 to 1 tsp ground ginger
6 Tbsp water
2 Tbsp soy sauce
Cooked rice
Directions
In large skillet, stir fry sausage for 3-4 minutes, add onions and carrots, stir fry til crisp & tender. Drain pineapple, reserving juice. Add pineapple to sausage mixture. In small bowl, combine cornstarch & ginger. Stir in water, soy sauce & pineapple juice, mix until smooth. Add to skillet. Bring to boil, cook and stir for 1-2 minutes or until thickened. Serve over rice if desired. 4-5 servings.
-Priscilla Iverson of Benson
-Sr. Perspectives Press
Lefse #3*
* This is a great recipe to use up leftover mashed potatoes from Thanksgiving – If you flavored them with garlic they should only have savory fillings.
Ingredients
3 cups mashed potatoes
1/2 cup cream
8 Tbsp butter
salt
4 cups flour
1 Tbsp sugar* (only for sweeter fillings)
Directions
Peel potatoes, cook & mash them with butter, cream, salt and sugar. Cool. Then mix in flour. Roll out rounds of dough paper thin on lightly floured board. Bake rounds on grill to lightly brown both sides.
*Notes are from blogger
-Polly Kube of Elbow Lake
-Sr. Perspectives Press
Swedish Meatballs
Ingredients
1 lb lean ground beef
1 lb lean pork
1 large onion
2 slices white bread
1 tsp salt
1/4 tsp pepper
1/2 cup milk
1/2 tsp ground allspice
Directions
Mix the meats. Add soaked bread, grated onion and eggs; mix well with a wooden spoon or clean hands. Add spice and milk. Fr in margarine in skillet.
-Barbara Olson of Vining
-Sr. Perspectives Press
Danish Bread Pudding
Ingredients
4 cups packed cubed day old bread crumbs (Italian, French or other firm bread, old cinnamon rolls or doughnuts)
2 cups milk
1/2 cup raisins
2 eggs
2/3 cup sugar
1 tsp vanilla
Directions
Beat eggs, sugar and vanilla until well blended. Add milk, then bread and raisins. Pour into well greased shallow 2 quart baking dish. Place casserole in larger pan in preheated 350F oven. Add hot water to come to 1 inch up sides of baking dish. Bake 45 minutes or until pudding is set, puffed and top is golden brown. Serve warm with cream or lemon sauce.
-Barbara Olson of Vining
-Sr. Perspectives Press
Vinarterta
Ingredients
1 1/2 cups sugar
1 cup butter
2 eggs
4 Tbsp sweet milk (part cream)
2 tsp baking powder
5 cups flour
1 tsp ground cardamom
Directions
Cream sugar and butter, add eggs and other ingredients. Roll out and bake in four layers. Put together with prune filling.
Filling directions
Boil 3 cups prunes, 1 1/2 cups sugar and 1 cup water until prunes are tender. Remove pits and mash.
-Donna Hanson of Alexandria
-Sr. Perspectives Press
Varenyky – (Pyrohy)
Ingredients
3 cups flour
1 tsp salt
1/4 tsp baking powder
1 egg
2 Tbsp cooking oil
1 1/4 cups hot water or potato water (if using potato water, omit egg)
Directions
Mix flour with salt and baking powder in deep bowl. Beat egg, add hot water and oil. Mix flour. Knead well to make a soft dough. Divide the dough into 2 parts. Cover and let stand for about 10 minutes. Roll dough on floured board as for pie crust and cut into small squares 2″ x 2″ and place a little of the filling on each square. Fold over to form a half-circle or triangle, and press the edges together well.. Be sure that the edges are sealed well to prevent the filling from running out. place the varenyky on a tea towel side by side without touching one another. Cover with towel.
Fill pot half full with water. Add one tsp of salt and bring to a boil. Drop several varenyky into the boiling water. Do not attempt to cook too many at a time. Stir carefully. Boil 5-6 minutes until varenyky come to top of pot. Remove them with a strainer or slotted spoon to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, chopped onion browned in butter or chopped crisp bacon could be used if desired. Serve hot. The traditional accompaniment to varenyky is sour cream.
Filling for Varenyky (Pyrohy)
Potato Filling
Ingredients
2 cups mashed potatoes
4 Tbsp oil
1 small onion, chopped
salt & pepper to taste
Directions
Saute onion in oil. Season, add to potatoes. Mix well.
Potato & Cheddar Cheese Filling
Directions
Slice 1/4 lb cheddar cheese (medium) and mix well into 2 cups of hot mashed potatoes. Season to taste.
Prunes Filling
Ingredients
1 lb dried prunes
1/4 cup sugar
Directions
Wash prunes, cover with water (could be soaked for 2 hours), add sugar. Boil until soft. Drain well. Let cool; remove stones and chop fine.
-Patricia Appelgren Ciminski
-Sr. Perspectives Press
Norwegian Macaroons
Ingredients
1 cup sugar
1 1/4 cup flour
1 cup coconut
1 1/4 cup oatmeal
1/2 cup chopped nuts
1 1/4 tsp baking powder
1 cup melted butter
1 egg
Directions
Stir all dry ingredients together. Add melted butter and mix together. Then add beaten egg. Roll in ball on cookie sheet and press down with bottom of glass. Bake at 350F until light brown about 12-15 minutes. Frost with melted white almond bark. (It takes 6-7 squares). Melt in microwave on 40% power, so it does not scorch. Spread on cooled cookies.
-Sharon Sannerud of Granite Falls
-Sr. Perspectives Press
Chinese Ribs
Ingredients
3 lbs meaty pork ribs
Sauce
1/4 cups white sugar
1 tsp molasses
2 tsp salt
2 Tbsp ketchup
2 Tbsp soy sauce
3 tsp pepper
1/2 cup chicken stock
Mix together, heat.
Directions
Bake ribs in oven until done, removing grease as it accumulates. Cover with barbecue sauce and bake another 10 minutes. Remove ribs from oven. Brush with the following sauce and warm through another 20 minutes.
-Norma Mills of Starbuck
-Sr. Perspectives Press
Taco Shells
Ingredients
1 cup flour
3/4 cup cornmeal
1 1/2 cup water
1 egg
dash of salt
Directions
Mix well and fry like pancakes – but very thin.
-Susan Odell of Alexandria
-Sr. Perspectives Press
Simple Spanish Rice
Ingredients
1/2 cup chopped green pepper
1 medium tomato, peeled, seeded & diced
1/4 cup finely chopped onion
1 Tbsp vegetable oil
1/2 cup uncooked long grain rice
1 cup chicken broth
1/2 tsp salt, optional
1/4 tsp pepper
Directions
In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice, cook and stir for 2 minutes. Stir in broth, salt and pepper, bring to a boil. Reduce heat, cover and simmer 25 minutes or until rice is tender. Yield 2 servings.
-Ardeen Mies of Clitherall
-Sr. Perspectives Press
Pannkuchen
Ingredients
4 eggs
1 1/2 cups flour
1 1/2 cup milk
1 tsp salt
1/4 cup butter
Directions
Melt butter in a glass 9×13 cake pan. Add mixed dry ingredients. Bake at 400F for 30 minutes. Serve with vanilla yogurt and fresh fruits, strawberries, blueberries, etc.
-Carol Nelson of Appleton
-Sr. Perspectives Press
Swedish Rosettes
Ingredients
4 eggs, beaten
1/2 Tbsp salt
2 Tbsp vanilla
2 cups milk
2 cups flour
2 Tbsp sugar
2 Tbsp butter, melted (optional)
vegetable oil
Directions
Beat eggs and add salt, vanilla milk, flour and sugar. Can also add 2 Tbsp melted butter if desired. Mix well. May put through strainer to remove any lumps. Pour vegetable oil so it about 3 inches deep in fryer at 400F. Be sure to put the rosettes iron in the oil as you heat it. The iron has to be very hot or the rosettes will fall off before you get it in the oil to fry.
-Audrey Arvidson of Parkers Prairie
-Sr. Perspectives Press
Microwave Rommergrot
Ingredients
Stir together in a glass bowl:
1/2 cup butter
1/2 cup flour
1 Tbsp sugar
1 cup half & half
1 cup milk
Directions
Cook in microwave for 3 minutes. Take out and stir. Put back in microwave for 2 minutes. Take out and stir. Put back in microwave for 1 minute or so. Take out and stir. Cook a little more with a little butter, cinnamon and sugar.
-Susan Odell of Alexandria
-Sr. Perspectives Press
Swedish Sour Cream Cucumbers
Ingredients
3/4 tsp salt
1 Tbsp chopped chives
1 tsp celery seed
1 Tbsp sugar
2 Tbsp chopped dill
2 Tbsp vinegar
1 cup sour cream
2 sliced cucumbers
Directions
Slice cucumbers very thin and squeeze liquid out of the cucumbers before mixing with other ingredients. Mix all ingredients together except cucumbers. When smooth, stir in cucumbers, cover and chill. May use dill seed chives and dill.
-Barbara Olson of Vining
-Sr. Perspectives Press
Scandinavian Rice Porridge – (Risengrynsgrot)
Ingredients
1 cup water
1 cup short or medium grain rice
1 Tbsp butter or margarine
4 cups milk
1/4 tsp salt
1/2 cup granulated sugar
1 tsp extract
Topping
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
Mix together well.
Directions
Bring water to a boil in a heavy 3 qt sauce pan. Stir in rice and butter. Cook uncovered over medium heat 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy. Stir in milk and salt. Bring to a boil over medium-high heat, reduce heat to low, cover and simmer 50-55 minutes, stirring occasionally, until rice is tender. Stir in sugar and vanilla. Pour into serving bowl or dishes. Sprinkle topping, serve warm or cold. Serves 6
-Phyllis Werness of Minneapolis
-Sr. Perspectives Press
Fattigman
Ingredients
12 egg yolks
5 Tbsp powdered sugar
1 shot glass of white wine
cup whipping cream
3/4 tsp salt
1-2 tsp vanilla
About 4 cups flour (use 3 1/2 right away and then see…)
Directions
Beat yolks, add sugar, wine, cream and vanilla. Beat in flour. Divide in 3 portions… roll out on floured board. Cut with fattigaman cutter (or by hand) – fry in hot oil turning once. Drain on paper towels and sprinkle with powdered sugar on top. Note: dough will be sticky but the fattigman is delicious.
Swedish Cream
Ingredients
1 envelope unflavored gelatin
1/4 cup cold water
2 1/2 cups heavy whipping cream
1 cup suga;
2 cups sour cream
1 tsp vanilla
Raspberries
Directions
In large saucepan, dissolve gelatin in water. Add whipping cream and sugar; heat until hot but do not boil. Remove from heat and let cool. Add sour cream and vanilla; beat with mixer. Chill 3-4 hours or overnight. Layer with raspberries. 8-10 generous portions.
-Mary Richter of Albany
-Sr. Perspectives Press
Low-Fat Scandinavian Cream & Bread
Ingredients
1 (16 oz) carton light sour cream
1 1/2 cups skim or 1% milk
Broken bread pieces
Light molasses, honey or pancake syrup
Directions
Mix sour cream and milk together with a whisk or fork until smooth; pour over bread pieces in a cereal bowl. Top with light molasses, honey or pancake syrup. Best with syrup made of 1 cup brown sugar and 1 cup water (boil one minute and cool). Syrup will keep 10 days in a jar in refrigerator. Note: I grew up on a northwestern Minnesota dairy farm. This was a staple food before people heard of cholesterol. This is a good way to use up dry bread.
-Carol Ekgren of Mora
-Sr. Perspectives Press
Swedish Rice
Ingredients
1 cup white rice
Dash of salt
4 cups milk
Raisins (optional)
3 eggs, separated
2/3 cup sugar
Meringue
3 egg whites
1/3 cup sugar
Directions
In a large saucepan, cook rice in 2 cups water and salt. When water is gone, add milk and cook until rice is tender and mixture thickens. Raisins may be added. Separate 3 eggs. Beat the yolk and add hot mixture, one spoonful at a time, until mixture is warm. Return to saucepan and add 2/3 cup sugar. Gently cook a few minutes longer. Pour into baking dish. Prepare meringue by beating the egg whites until stiff; add sugar. Spread over pudding. Bake ate 400F for 3-4 minutes or until browned.
-Sharla Bengtson of Wood Lake
-Sr. Perspectives Press
Swedish Meatballs
Ingredients
2 lbs hamburger
1 lb pork
1 can dry bread crumbs
1 Tbsp sugar
2 eggs
1 tsp pepper
1 tsp nutmeg
1/2 tsp ginger
Cream to make soft dough.
Directions
Make balls and roll in flour; brown. Bake at 325F for 2 hours. Make gravy from drippings.
-Janeen Kompelier of Cottonwood
-Sr. Perspectives Press
Cheesy Chicken Enchiladas
Ingredients
1 can Progresso traditional chicken & cheese enchilada soup
1 (10 oz) can Old El Paso mild enchilada sauce
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
2 medium green onions, thinly sliced
2 cups cooked chicken, shredded
Directions
Stir together soup and enchilada sauce. Spread 1 cup into a 11×17″ pan. Mix 1 cup soup mix and 1 cup of cheese with chicken. Reserve remaining soup mixture. Stack tortillas on paper towel and heat on high for 1 minute in microwave to soften. Place 1/4 cup chicken mix along middle of each tortilla. Roll up and place seam side down in sauce in baking pan. Pour remaining sauce over enchiladas and sprinkle green onions over top. Bake 30 minutes at 350F. Note: May offer lettuce, avocado slices, sour cream or fresh cilantro.
-Dorothy Loch of Buffalo
-Sr. Perspectives Press
German Potato Pancakes
Ingredients
6 large potatoes
1/4 cup flour
1 tsp salt
2 eggs, beaten
1 small onion, chopped
1/4 cup cream
Pinch of baking powder
Directions
Grate potatoes and drain. Add beaten eggs. Add flour, salt, onion, cream and baking powder. Fry in hot skillet with some vegetable oil. Brown on both sides.
-Darlene Poehler of Nicollet
-Sr. Perspectives Press
Swiss Apple Pancakes
Ingredients
1/2 cup flour
1/2 tsp salt
1 cup milk
2 Tbsp butter, melted
1 grated apple or 3/4 cup applesauce
Directions
Mix all ingredients together. Fry as for pancakes. Sprinkle with cinnamon & sugar.
-Darlene Poehler of Nicollet
-Sr. Perspectives Press
Sweet & Sour Beef
Ingredients
1 lb beef top sirloin, cut into 1/2 in cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2 inch pieces
1 large sweet red pepper, cut in 1/2 inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 Tbsp green onions, divided
1 Tbsp cornstarch
2 Tbsp cold water
2/3 cup brown sugar
1/2 cup cider vinegar
Directions
Salt & pepper beef. In a nonstick skillet or wok, heat 2 tsp oil over medium heat. Add beef, and stir fry for 2-3 minutes or until not pink, then remove beef from skillet. In same skillet, heat additional 1 tsp oil & stir fry green peppers, red peppers and apples fro 2 minutes; add 1/2 cup green onions and cook for 1-3 minutes or until peppers are crisp tender. Remove all ingredients from pan. In a separate bowl, stir in cornstarch and water together, mix well. In the skillet, add brown sugar and vinegar, bring to a boil until sugar is dissolved. Stir in cornstarch mixture into skillet; return to a boil, and simmer until thickened. Put all prepared ingredients back into the pan and mix together and heat it through.
-LaVonne Frier of Alexandria
-Sr. Perspectives Press
Rommergrot #1
Ingredients
1 quart whole milk
1 cup heavy cream
1 cup butter
3/4 cup flour
1/2 cup sugar
Directions
Heat milk and cream to just before boiling; do not scorch. Set aside. In large heavy pan, melt butter and add flour. Cook about 5 minutes stirring constantly. Pour into milk mixture. Cook, stirring frequently, until mixture bubbles and thickens. Sir in sugar. When ready to serve, add melted butter on top and sprinkle with sugar and cinnamon. Serve warm.
-Shirley Brause of Fergus Falls
-Sr. Perspectives Press
Ugali & Bean Soup
Ingredients
Ugali
4 cups water
2 1/2 cups cornmeal
Bean Soup
1 small onion, diced
1 green pepper, diced
4 Tbsp olive oil
1 tsp curry powder
1 tsp salt
1/4 tsp black pepper
1 tomato, chopped
2 (16 oz) cans kidney beans, drained
3 cups unsweetened coconut milk
Directions
Ugali directions: Boil water in saucepan then stir in cornmeal. Simmer until mixture is thick and water is absorbed. Stir often to prevent burning. Shape the mixture into round balls; one for each person. Bean soup directions: In a large pot, saute onion and green pepper in oil until soft. Add curry powder, salt, black pepper and tomato; simmer for 2 minutes. Stir in beans then add coconut milk and simmer for 10 minutes on low heat. Serve with ugali.
-Gladys Feigum of Nelson (Recipe from Tanzania)
-Sr. Perspectives Press
Chow Mein Hot Dish
Ingredients
1 lb ground beef
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 can chicken rice soup
2 Tbsp molasses
2 1/2 cups chow mein noodles
1 can bean sprouts
Directions
Brown ground beef with onion; drain. Mix together soups, molasses, bean sprouts and 2 cups noodles. Add the ground beef mixture and put in 3 quart casserole dish. Put rest of chow mein noodles on top. Bake at 350F until heated through, about 45 minutes to 1 hour.
-Pat Liesman of Paynesville
-Sr. Perspectives Press
Lefse #4
Ingredients
3 cups instant potato flakes
1 tsp salt
1/4 cup butter
3/4 cup water (approximately)
1 cup milk
1 cup flour
Directions
Combine potato flakes and salt in mixing bowl. Place butter in a 1 cup liquid measuring cup and add water to fill to 1 cup. Place in in a saucepan and bring to a boil. Add to dry mixture and mix well with fork. Add milk and mix well. Refrigerate covered until completely chilled. Do not let surface get dry. Work in flour with hands. Form balls about 1 1/2 inch size. Place in container lined with dish towel. Refrigerate overnight. Roll very thin & bake on lefse grill heated to 500F.
-Diane Miller of Dawson
-Sr. Perspectives Press
Swedish Creme
Ingredients
2 cups heavy whipping cream
1 cup sugar
1 envelope unflavored gelatin
1/3 cup boiling water
2 cups sour cream
1 Tbsp vanilla
Directions
Over low heat, stir sugar and cream until sugar is dissolved. Dissolve gelatin in 1/3 cup boiling water then add to cream and stir. Cool in refrigerator until slightly thickened. Add sour cream and vanilla and whisk briskly. Chill until firm. Serve in small dishes topped with fresh fruit, such as strawberries, raspberries and/or blueberries. Enjoy!
-Laurie Perkins of Port Wing, WI
-Sr. Perspectives Press
Runzas (Birerocks)
Ingredients
1 lb loaf frozen bread dough, thawed
1 small onion, diced
1/2 lb ground beef
4 cups cabbage, shredded
1/4 cup butter
Directions
Divide thawed bread dough into 6 pieces and roll into balls. Saute onion in a large saucepan until browned. Add beef and cook until beef loses its red color. Stir in cabbage; cover and steam until cabbage is wilted. Preheat oven to 350F. Remove beef and cabbage mixture from heat; cool. Roll each ball into 5×5″ square. Fill center with about 1/2″ cup beef mixture. Bring opposite corners of dough together and seal. Place smooth side down on a lightly greased sheet and flatten slightly. Bake for 20 minutes. Remove from oven and butter top of each patty as soon as they come out of the oven.
-Darlene Poehler of Nicollet
-Sr. Perspectives Press
Norwegian Kringla (Sweet Dough Bread)
Ingredients
1/4 cup sugar
4 eggs, slightly beaten
1/2 cup shortening
2 cups 2% milk
2 tsp salt
2 pkgs dry yeast
Flour to knead, about 12 cups or more
Glaze
2 cups water
1 cup sugar
Directions
Heat 1 cup milk, just enough to melt shortening. Add other cup of milk to cool down milk and shortening. Add sugar, eggs and salt. Dissolve dry yeast in a little lukewarm water and 1/4 tsp sugar; add to mixture and blend well. Add enough flour to knead. Put in large bowl and cover with plastic wrap. Let rise until doubled. Punch down and let rise again. Take a small handful of dough, roll and form into the length of a pencil then form into the shape of an 8. Place upside down on a slightly greased sheet. Bake at 375F or less, depending on oven. For glazing, boil water and sugar. Dip Kringla in glaze right when taken from the oven. Cool and dry on cooling racks. Makes 85-100 Kringla. Note: Freezes well in ice cream pails between wax paper or freezer bags.
-Lorene Wold of Alexandria
-Sr. Perspectives Press
Shrimp & Bacon Stir Fry
Ingredients
1 lb bacon
1 lb fresh mushrooms
1/2 cup butter
3 cloves garlic, minced
2 cups carrot julienne
1 cup celery julienne
1/2 cup green pepper julienne
1 medium onion, sliced
1 bag precooked large shrimp, tails removed
3 cups cooked rice
5 oz shredded Parmesan cheese
Directions
Cut up bacon and fry until crisp; drain on paper towel and set aside. Fry fresh mushrooms in bacon pan until done and browned; do not remove from pan. Saute shrimp in separate pan. In a wok or deep frying pan melt butter. Add garlic, garlic julienne, celery julienne, green pepper julienne and onion. Cook until tender then mix in mushrooms with bacon fat, bacon and shrimp. Heat until rice is hot then stir in Parmesan cheese. Serve while hot. For a meal, salad and garlic bread or crusty rolls can be added.
-Rachael Whiteoak of Elk River
-Sr. Perspectives Press
Tex-Mex Waffle Tacos
Ingredients
1 can Pillsbury Grand biscuits
1 can chili or taco meat
Lettuce
Cheese
Tomatoes or salsa
Sour cream
DIrections
Oil waffle maker with vegetable spray and preheat. Separate biscuits and place one at a time in waffle maker. Cook 3 minutes. Put 1/2 cup chili or taco meat on top. Top with lettuce, cheese, sour cream, and tomatoes or salsa. Repeat with each biscuit.
-Darlene Poehler of Nicollet
-Sr. Perspectives Press
Old Fashioned Vegetable Stir Fry
Ingredients
Old fashioned vegetable beef soup
White rice or chow mein noodles
Mushrooms, if desired
Directions
Heat up soup and mushrooms; serve over the cooked rice or chow mein noodles.
-Lorinda Tollakson of Morris
-Sr. Perspectives Press
Potica (Eastern European)
Ingredients
1 pkg dry yeast
1 cup warm milk
1/4 cup butter, melted
1 tsp salt
1/2 cup sugar
2 eggs
4 1/2 cups flour
Filling
2 eggs
1/2 cup honey
1 tsp cinnamon
3/4 cup nuts
2 Tbsp butter
1 Tbsp vanilla
Directions
Dissolve yeast in warm milk and mix together with remaining ingredients. Roll dough into a square. Mix together filling ingredients and spread over dough. Roll up like a jelly roll and cut dough into a coil. Bake at 350F for 40-50 minutes.
-Eleanor Tingelstad of Fergus Falls
-Sr. Perspectives Press
Swedish Meatballs
Ingredients
2 lbs hamburger
1/2 lb pork sausage
2 large eggs, beaten
3/4 cups bread crumbs
1/2 cup onion, chopped
2/3 tsp salt
1/2 tsp ginger
1/2 cup milk
1/4 cup flour
1 tsp paprika
Sauce
3/4 cup sour cream
2 cups water
1/2 tsp salt
1/2 tsp pepper
Directions
Mix first 6 ingredients and shape into meatballs. In a small dish, mix together flour and paprika. Roll meatballs in the flour and paprika and brown in oil. Mix sauce ingredients and pour over meatballs. Simmer until heated through.
-Rosalea Hoeft of Kimball
-Sr. Perspectives Press
Pickled Fish aka Scandinavian Herring
Ingredients
6-8 lbs fish, any kind
8 cups water
1 3/4 cup salt
White vinegar
2 1/2 cups white sugar
1 1/2 cups brown sugar
1/8 cup pickling spices
1 3/4 cup Silver Satin wine
Sliced onion
Directions
Soak fish for 48 hours in 8 cups water and 1 3/4 cups salt (or strong enough to float an egg). Keep in cool place. After 48 hours, rinse and drain well. Soak 24 hours in white vinegar to cover fish. Drain and discard vinegar. Cut fish into small pieces. Stir and bring to a boil 4 cups white vinegar, white sugar, brown sugar and pickling spices; let cool then add Silver Satin wine and sliced onion. Fill glass jar alternately with fish and sliced onion then fill jars with the cooled mixture. Refrigerate. Should be ready to eat in 10-14 days.
-Adrianne Henschke of Litchfield
-Sr. Perspectives Press
Swedish Almond Bars
Ingredients
1 cup butter (not margarine)
1/2 cup powdered sugar
2 cups flour
8 oz cream cheese
1 tsp almond extract
2 eggs
1/2 cup sugar
Frosting
1 1/2 cups powdered sugar
1/4 cup butter
1 1/2 Tbsp milk
1 tsp almond extract
Directions
Mix butter, powdered sugar and flour for crust. Put into a 9×13″ pan. Bake 15 minutes at 350F. Mix cream cheese, almond extract, eggs and sugar. Pour over hot crust. Bake 15 minutes more at 350F degrees; cool. Mix frosting ingredients and spread over cooled bars.
-Mary Jane Stredde of Willmar
-Sr. Perspectives Press
Rommergrot
Ingredients
1/2 cup butter
1/2 cup flour
1 1/2 cups half & half
1/2 cup milk
2 Tbsp sugar
Directions
In microwave, heat butter in large glass bowl for 45 seconds. Add flour; stir until smooth. On stove, heat half & half and milk; don’t boil. Add to butter/flour mixture mix and return to microwave. Cook 2 minutes on high then stir. Cook 1 more minute, stir until thick then add sugar and stir until smooth. Add more half & half if you want.
-Audrey Ellingson of Battle Lake
-Sr. Perspectives Press
Taco Pie
Ingredients
1 lb ground beef
1 medium onion, chopped
1.25 oz pkg taco seasoning
8 oz can tomato sauce
8 oz pkg refrigerated crescent rolls
1 cup crushed taco chips, divided
8 oz light sour cream
1 1/2 to 2 cups shredded cheddar cheese
Directions
Preheat oven to 350F. Brown ground beef and onion in large skillet over medium heat. Drain any liquid. Mix in taco seasoning and tomato sauce and set aside. Unroll crescents and press into pie plate with points meeting in center, covering bottom and upsides to make crust. Making sure no open spots. Sprinkle 3/4 cup of taco chips over crust, top with meat mixture and bake 15 minutes. Layer with sour cream and cheese. Top with remaining chips. Bake additional 15 minutes or until crust is browned.
-Linette Vold of Elbow Lake
-Sr. Perspectives Press
Microwave Lutefisk
Ingredients
Lutefisk
Butter
Directions
Place fish in a casserole dish, skin side down and cover. Do not add water. Microwave on high for about 2 minutes for each pound of fish. Check with a fork, it should go through like a baked potato when done. Serve hot with melted butter or cream sauce.
Note: Good with boiled potatoes & butter…and lefse!
-Ellie Tinglestad of Osakis
-Sr. Perspectives Press
Ebelskiver
Ingredients
4 egg whites
4 egg yolks
2 cups milk
2 cups flour
4 tsp baking powder
1 tsp salt
1 tsp sugar
Directions
Beat egg whites and set aside. Beat egg yolks and milk; add dry ingredients. Fold in beaten egg whites to above batter. Fry in greased ebelskiver pan. Fill each section about half full.
-Melva Plath of Hutchinson
-Sr. Perspectives Press
Ost Ka Ka
Ingredients
4 eggs, well beaten
3 cups large curd cottage cheese (I use 6)
1 cup sugar
Fold in:
2/3 cups flour mixed with 1 pint 1/2 & 1/2 cream or whole milk
1/4 to 1/2 tsp almond extract
Directions
Pour into a greased baking dish, fairly shallow like a cake pan. Place dish in a pan of water to bake. Bake 1 1/2 hours @ 350F until delicately browned. Serves 8-12.
-Vickie Vogt of New London
-Sr. Perspectives Press
Mom’s Spec N’ Dicken
Ingredients
2 tsp baking powder
2 1/2 cups flour
2 1/2 cups dark (wheat or rye or some of each) flour
1/2 cup dark corn syrup
1/2 tsp salt
3/4 cup sugar
3 eggs
3 1/2 cups milk (pancake consistency – not thick)
Bacon and/or sausage chunks, fried and cut into 1/4 slices)
Directions
Combine all ingredients, let rest 1-2 hours. Bake on a well greased griddle like pancakes, adding 3-4 chunks of bacon or sausage just before flipping.
-Marlene Harguth of Maynard
-Sr. Perspective Press
Sarmas (Croatian)
Ingredients
1/2 lb ground beef
1/2 lb ground pork
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup uncooked rice
1 small onion
1 medium potato, peeled
1 clove garlic
2 eggs
10-12 large cabbage leaves
20 oz can sauerkraut or 2 cups fresh
Directions
Combine pork and beef with salt, pepper and rice. Grind onion, potato and garlic in a meat grinder or food processor. Combine with meat mixture; add eggs and mix well. Remove the outer leaves and core from cabbage. Submerge cabbage in boiling water. Continue boiling, carefully removing leaves until they loosen. When leaves are cool, trim thick center vein, place some of meat mixture near the core end and roll up tucking in ends. Layer the rolls with sauerkraut in a heavy casserole. Cover and bake at 350F for 1 1/2 hours. Check while baking and add a small amount of water if needed. 6-8 servings.
Note: These were originally made with sour heads (the entire head of cabbage was processed like sauerkraut) but they are hard to get (except on the iron range) and they are expensive.
-Ardy Olson of Buffalo Lake
-Sr. Perspective Press
Norwegian Apple Pie
Ingredients
3/4 cup sugar
1/2 cup flour
1/4 tsp salt
1 Tbsp baking powder
1 egg
1/2 Tbsp vanilla
1/2 cup chopped walnuts
1 cup diced unpeeled apples
Directions
Mix the sugar, flour, salt and baking powder together. Beat in the egg and vanilla with spoon. Stir in the walnuts and apples. Spoon into a greased nine inch pie pan. Spread evenly. Bake 30 minutes at 350F. Serve hot or cold, plain or with cool whip.
-Gayle Stelter of St Paul
-Sr. Perspectives Press
Booya
Ingredients
Meat: beef, pork, chicken, turkey, pheasant, venison, ham bones w/ meat
Put all in a large kettle with 3/4 cup salt and water to cover. Cook for about
Monthly Archives: July 2021
From Kansas Healthy Directly
Curry Chicken Salad
4 chicken breasts, cooked & cubed
2 celery stalks, chopped
1/3 to 1/2 cup cashew nuts
1 green apple, cored, peeled & chopped
1/3 cup golden raisins (optional)
1 bunch green onions, chopped
3/4 cup mayonnaise (lowfat okay)
3/4 cup sour cream (can substitute plain yogurt)
1/3 to 1/2 cup chutney (to taste)
1 to 2 tsp curry powder (to taste)
1 pinch of cayenne powder
Combine in a bowl mayonnaise, sour cream, chutney, curry powder and cayenne powder until blended. Add chicken, celery, green apple, 1/2 of the green onion and 1/2 of the cashews; mix until well coated. Garnish with remaining onions and cashews. Chill. Can be made day ahead. Serves 6-8.
-Darlene Tooley
-Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Mandarin Orange Salad
1/4 cup sliced almonds
1 Tbsp plus 1 tsp sugar
1/4 head romaine lettuce
2 medium stalks celery, chopped
2 green onions with tops
1 (11 oz) can mandarin oranges (I prefer S&W brand – excellent texture & flavor)
Cook almonds and sugar in skillet over medium-low heat until caramelized. Watch almonds carefully as the cook. Do not allow to burn. (It is best to use a Teflon-coated pan.) Just before read to serve, toss salad ingredients together with dressing. Add almonds and serve immediately. Enjoy!
Dressing:
1/4 cup oil
2 Tbsp sugar
3 Tbsp vinegar
1 tsp dried parsley
1/2 tsp salt
Dash of pepper
Dash of Tabasco sauce
To make, shake together and refrigerate several hours to allow flavors o develop.
Note: Proportions of lettuce, almonds, celery and onions may be varied to suit individual taste.
-Nancy Weir
-Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Oriental Chicken Salad
3 whole chicken breasts, skinned, boned & poached
1 head green cabbage, shredded
4 green onions, chopped
3 Tbsp sesame seeds, toasted (optional)
1/2 cup slivered almonds, toasted
1 pkg Top Ramen (oriental flavor or beef)
Dressing:
Seasoning pkg that comes with Top Ramen (oriental flavor or beef)
2 tsp sugar
1/4 cup vinegar
1/2 cup salad oil
1/2 tsp pepper
Place chicken in boiling water until cooked. Let cool, then break into bite-size pieces. Shred cabbage and chop onions. Mix together the chicken, cabbage, onions, sesame seeds and almonds. Just before serving, crush Top Ramen noodles and add to mixture. Toss with dressing.
-Cheryl Buckley, Carol Campbell
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Red Jello Pretzel Salad
2 cubes butter or margarine
1 large bag pretzels
2 cups pineapple juice
1 large box strawberry jello
1 large pkg frozen strawberries (in a bag)
8 oz cream cheese
1 cup sugar
1 egg
1 large tub Cool Whip
Melt butter or margarine and put pretzels in food processor to make crumbs. Mix together these ingredients; spread in bottom of 9×13 inch pan. Bake at 350F for 10 minutes; cool.
Boil pineapple juice and dissolve jello in it. Mash strawberries and add to jello. Chill until slightly set. Now beat cream cheese, egg and 1 cup sugar until well blended. Fold in Cool Whip. Put cream cheese mixture on top of pretzels and jello mixture on top of that. Best when made the day before.
-Debbie Raffaelli
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Allison’s Asian Noodle Salad
1 lb dried soba noodles or vermicelli
1/4 cup sesame oil
1/4 cup soy sauce
2 Tbsp balsamic or red wine vinegar
2 tsp salt
1 cup chopped fresh cilantro
8 green onions, thinly sliced
3 green jalapeno chilies, seeded, deveined & minced
1 1/2 cup unsalted dry roast peanuts, coarsely chopped
Cook noodles in a large pot of rapidly boiling salted water until just tender but still firm to bite. Drain; rinse with cold water until cool. Transfer to large bowl. Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add chopped cilantro, green onions and chilies and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped peanuts over salad and serve.
-Charlene Nugent, Allison Reichardt
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Chinese Salad
1 medium to large head Chinese cabbage (Napa)
5 green onions (top too)
2 pkg Top Ramen noodles, broken into small pieces (do not use flavor packets)
1/2 cup sesame seeds
1 small pkg slivered almonds (around 1/3 cup)
1/2 cup butter
Chop fine cabbage and green onions; mix and chill. In 1/2 cup butter, brown broken noodles and almonds first, then add sesame seeds. Drain on paper towel. (Can be toasted in dry skillet.)
Dressing (Mix & chill):
3/4 cup salad oil
3/4 cup sugar
1/2 cup wine vinegar
2 tsp soy sauce
3/4 tsp salt
1/2 tsp pepper
Just before serving, mix cabbage, toasted ingredients, and dressing. Optional: Add shrimp, diced ham or chicken.
-Jan Liem
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Three Bean Salad
Keeps well for days in the refrigerator.
1 cup kidney beans, washed & drained
1 cup green beans, drained
1 cup wax beans, drained
1 small onion, chopped
1 small green pepper (optional)
1/3 cup salad oil
3/4 cup sugar
2/3 cup vinegar or 1/3 cup vinegar and 1/3 cup pickle juice
1/2 tsp pepper
Dash of salt
Mix & let stand for 8 hours. Makes 6 servings.
-Marjorie C. Illston
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Hot Pepper Jelly
1/2 cup ground hot peppers
3/4 cup ground green peppers
1 1/2 cup cider vinegar
1 cup white vinegar
6 1/2 cups sugar
1 bottle fruit pectin
Green food coloring (optional)
Combine all ingredients, except pectin, in large saucepan and bring to a boil for several minutes. Stir in pectin and desired amount of food coloring. Bring to a boil; remove from heat. Place in hot sterilized jars and seal.
-Sheryl Molinari
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Double Berry Jam
Wash and crush 1 quart each of fresh raspberries and blackberries; measure 4 cups (fill last cup with water if necessary) into large saucepan. Add 7 cups sugar. Heat to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat. Stir in 1/2 (6 oz) bottle pectin. Skim. Pour into 8 hot sterilized 1/2 pint jars. Seal immediately.
-Charlene Nugent
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Pear Chutney
8 cups peeled, cored & diced pears
1 lb light brown sugar
2 cups cider vinegar
1 onion, chopped
1 cup seedless raisins
2 oz minced crystalized ginger
2 cloves garlic
1 1/2 tsp cayenne pepper
2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2 tsp mustard seeds
Mix all ingredients and cook over low heat until desired consistency is reached, about 30 minutes. Pack into hot sterilized jars. Seal and process 5 minutes.
-Charlene Nugent
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Florentine Pickles
1 3/4 cups sugar
1 cup cider vinegar
2 Tbsp salt
6 cups sliced cucumbers
1 cup sliced onions
Mix sugar, vinegar and salt until dissolved. Do not cook. Set aside. Add cucumbers and onions to mixture. Toss gently. Refrigerate. Can be eaten the same day.
-D. Lake
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Chilled Cucumbers
3 large cucumbers, thinly sliced
2 tsp salt
3 Tbsp fresh lemon juice
1 Tbsp vegetable oil
1 Tbsp sugar
2 Tbsp chopped dill
1/2 cup thinly sliced red onion
Toss sliced cucumbers with salt in large bowl. Cover with plate that rests directly on cucumbers. Weight down with a 1 pound can. Let stand 1-2 hours. Drain in colander. Rinse well! Combine lemon juice, oil, sugar and dill in a bowl. Mix in onion and cucumbers. Refrigerate overnight. Serve cold.
-Grandpa Brandt
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Spicy Cloved Pears
1 (3 oz) can pears
1 Tbsp whole cloves
1 – 2 (3 inch) sticks cinnamon
2 strips lemon peel
Puncture pears with cloves. Pour pear syrup into saucepan. Add studded pears, cinnamon, and lemon peel. Simmer 10 minutes. Remove pears. Serve hot or cold. Serves 6.
-D. Lake
Happy Day Presbyterian School- Twentieth Anniversary Cookbook – 1976-1996
Salads and Dressings from Central Minnesota
A Good French Dressing
Ingredients
1/2 cup oil
1/2 cup ketchup
1/2 cup sugar
1/4 cup vinegar
1 tsp paprika
1 tsp salt
Directions
Put ingredients in blender in order listed and mix. You may add a little onion or garlic if desired.
-Doreen Walter of Cologne
-Sr. Perspectives Press
Oriental Cole Slaw
Ingredients
1 pkg pre-chopped cabbage
1/2 of an onion, diced
1/2 cup butter
2 pkgs Oriental Ramen noodles, broken apart
1/2 cup sesame seeds
8-12 oz slivered almonds
Dressing
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup white vinegar
3 Tbsp soy sauce
Both seasoning packets from Ramen noodles
Directions
Mix together cabbage and onion. In a separate bowl, mix dressing ingredients and mix really well. In skillet, brown broken up Ramen noodles, sesame seeds and almonds in butter. Cool. Mix all three parts together and serve immediately. Leftover salad does not keep well.
-Jen Bergerson of Morris
-Sr. Perspectives Press
Homemade Croutons
Ingredients
1 loaf (8 oz) French bread, cubed
1 Tbsp butter, melted
1 Tbsp olive oil
1/2 tsp garlic salt
1/2 tsp lemon pepper seasoning
1/8 tsp ground mustard
Directions
Place the bread in a large bowl. Combine the remaining ingredients. Drizzle over bread and toss to coat. Place in a single layer in an ungreased 15 x 10 x 1 inch baking pan. Bake at 400F for 15-20 minutes or until golden brown, stirring occasionally. Cool. Store in an airtight container.
-Linda Jensen of Willmar
-Sr. Perspectives Press
Tequilaberry Salad
Ingredients
1 head lettuce, cut up
1 head cauliflower, cut into small pieces
2 lbs bacon, fried crisp and crumbled
1/2 to 3/4 cup Parmesan cheese, fresh shredded
Dressing
1 1/2 cups mayonnaise
1/4 to 1/2 cup sugar
2 tsp vinegar
4 tsp milk
Directions
Mix together ingredients. Mix together with dressing ingredients just before serving.
-Gail Berg of Eden Valley
-Sr. Perspectives Press
Chicken Macaroni Salad
Ingredients
2 cups cooked chicken
1 tsp minced onion
1 tsp salt
1 cup green grapes
1 cup celery, diced
1 cup cream, whipped
1 can mandarin oranges, drained
1/3 cup slivered almonds
1 cup cooked macaroni rings
1 cup salad dressing
Directions
Combine chicken, salt and onion. Refrigerate several hours or overnight. Add other ingredients except cream and oranges. Add whipped cream and oranges just before serving.
-Delores Sandberg of Montevideo
-Sr. Prespectives Press
Frito Corn Salad
Ingredients
2 cans yellow kernel corn, drained
1/2 red bell pepper, sliced & chopped
1/2 green bell pepper, sliced & chopped
1/2 purple onion, chopped
1 cup mayonnaise
1 cup shredded cheddar cheese
5 oz chili cheese flavor Frito corn chips
Directions
Mix all ingredients except for the chips. Add the chips right before serving otherwise the chips will get soggy. NOTE: Red peppers are expensive so can just use green instead.
-Cheryle Larson of Alexandria
-Sr. Perspectives Press
French Dressing
Ingredients
3/4 cup sugar
3/4 cup vinegar
1 3/4 cups ketchup
2 Tbsp dried onion flakes
1 1/2 tsp garlic powder
1/2 tsp salt
2 Tbsp Worcestershire sauce
2 cups canola oil
1 egg
Directions
Mix ingredients in a mixer on low until blended well; about 5 minutes. Note: I got this recipe from a lady in the 1960’s who was my boss, dear friend and a great cook. I make her dressing all the time.
-Alice McPherson of Henning
-Sr. Perspectives Press
Spinach Strawberry Salad
Ingredients
9 cups fresh spinach
2 cups strawberries, sliced or halves
3/4 cups almonds, toasted
Dressing
1/4 cup vegetable oil
3 Tbsp sugar
2 Tbsp cider vinegar
1 Tbsp grated onion
1 tsp poppy seeds
1/ tsp paprika
Directions
Toast almonds on baking sheet at 325F for 6 to 10 minutes. Mix dressing ingredients until sugar is dissolved. Pour over salad; toss gently.
-Darlene Dixon of Hanover
-Sr. Perspectives Press
Winter Salad
Ingredients
1 pear, cubed
1 apple, cubed
1 cup cashews
1/2 cup Craisins (dried cranberries)
1 cup shredded Swiss cheese
1 bag romaine hearts lettuce
Dressing
1/2 cup sugar
1/2 tsp sal
2 tsp onion, finely chopped
1/3 cup lemon juice
1 tsp Dijon mustard
1 Tbsp poppy seeds
2/3 cup olive oil
Directions
Place salad ingredients together in large bowl. In a separate bowl, mix dressing ingredients (except olive oil) together. Add olive oil and blend well. Pour dressing over salad and toss just before serving.
-Mildred Trost of Wabasso
-Sr. Perspectives Press
Cucumbers in Sour Cream
Ingredients
1 cup sour cream
3/4 tsp salt
Garlic salt
2 Tbsp vinegar
1/4 tsp pepper
2 cups pared & sliced cucumbers
Directions
Combine the ingredients, add cucumbers, toss lightly & chill for about 2 hours.
-Patricia Meyer of Gaylord
-Sr. Perspectives Press
Silage Salad
Ingredients
1 bunch celery, chopped
1 large green pepper, chopped
1 large red onion, chopped
1 pint canned corn, drained
1 pint green beans, drained
1 pint peas, drained
1 1/4 cup sugar
Salt to taste
1/2 cup vinegar
1/2 cup light olive oil
Directions
Chop celery, green pepper and onion and put in a bowl, mix in corn, beans and peas. Add sugar, salt to taste, vinegar and olive oil. Refrigerate overnight.
-Lila Rolf of Norwood/Young America
-Sr. Perspectives Press
Tasty Shrimp Salad
Ingredients
35 salad shrimp
1/4 cup mayonnaise
1 Tbsp celery, chopped
1/4 cup onion, finely diced
1 tsp Old Bay seasoning
1 tsp fresh lemon juice
1/4 tsp Worcestershire sauce
Directions
Combine shrimp with prepared mayonnaise mixture*. Chill for 45 minutes. Serve on a bed of lettuce or sandwich roll.
-Kay Tollakson of Morris
-Sr. Perspectives Press
*Mayonnaise mixture is the mayo, celery, onion, seasoning, lemon juice & Worcestershire.
Peas ‘N Cheese Salad
Ingredients
1 (20 oz) pkg frozen peas, thawed
1 cup celery, chopped
3 hard boiled eggs, chopped
1 Tbsp chives, snipped into small pieces
1 cup mild cheddar cheese, cubed
1/2 cup radishes, thinly sliced
1 cup mayonnaise
3 Tbsp sweet pickle relish
1 tsp sugar
1 tsp seasoned salt
1/2 tsp ground mustard
1 tsp ground pepper
Directions
Microwave peas for 2 minutes to rid them of raw taste. In large bowl, combine first six ingredients. In small bowl, combine mayonnaise, relish and seasonings; stir into pea mixture. Cover and refrigerate until servings. Yield 8-10 servings.
-Dorothy Bullert of Hutchinson
-Sr. Perspectives Press
Easy Taco Salad
Ingredients
1 lb hamburger
1 cup mayonnaise
3 Tbsp taco sauce
3 Tbsp taco seasoning
1 can red kidney beans, drained
1 small head of lettuce, shredded
2-3 chopped tomatoes
12 oz cheddar cheese, shredded
1 pkg of taco chips, crushed
Directions
Brown & drain hamburger, then cool. In a bowl, combine mayonnaise, taco sauce and taco seasoning, stir in hamburger and beans. Spread the meat mixture in a 9×13 pan, then layer lettuce, tomatoes and cheese over top. Refrigerate. When ready to serve, add chips.
-Dorothy Loch of Buffalo
-Sr. Perspectives Press
Fresh Snap Pea Salad
Ingredients
1 lb or 4 cups fresh snap peas, cut and trimmed
2 Tbsp olive oil
2 Tbsp white wine vinegar
1/2 cup onion, chopped
2 tsp honey
1/2 tsp salt & pepper
1/4 tsp dried thyme
1/2 tsp poppy seeds
Directions
Place the above ingredients, except the snap peas and poppy seeds in a blender; blend well. Transfer to a bowl and stir in poppy seeds. Add the snap peas to the dressing and toss lightly to coat. Cover and refrigerate about 30 minutes before serving.
-Shirley Ross of Alexandria
– Sr. Perspectives Press
Good Cole Slaw Dressing
Ingredients
1 cup mayonnaise
3/4 cup sugar
1/2 tsp salt
1/2 cup celery seed
1/2 cup cream
2 tsp prepared mustard
small onion, cut up small
Directions
Mix all, leaving onions for last. Pour over slaw.
-Helen Hoverud of Starbuck
-Sr. Perspectives Press
Main Dish Home Cooking
Mom’s Skillet Swiss Steak
1 lb beef sirloin tip steak or bottom round steak
3 Tbsp all purpose flour
3 Tbsp butter
2 8 oz cans tomato sauce
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp lemon juice
1 onion, sliced
1 green pepper, sliced
Cooked rice or noodles
Thinly slice beef across the grain into strips. Lightly coat beef with flour. Melt butter in a large skillet over medium heat; brown beef, one-half at a time. Return all beef to skillet. Add sauces and lemon juice; mix well. Add onion and green pepper. Cover and simmer for 45 minutes, or until beef is tender, stirring occasionally. Serve over rice or noodles. Serves 4.
-Anett Yeager – La Center, WA – From Gooseberry Foolproof Family Recipes
Sour Cream Noodle Bake
8 oz pkg wide egg noodles, uncooked
1 lb ground beef
8 oz can tomato sauce
1/4 tsp garlic powder
1 tsp salt
1/8 tsp pepper
1 cup cottage cheese
1 cup sour cream
1 Tbsp butter, melted
6 green onions, chopped
3/4 cup shredded Cheddar cheese
Cook noodles according to pkg directions; drain. Meanwhile, in a skillet over medium heat, brown beef; drain. Stir tomato sauce, garlic powder, salt & pepper into beef; simmer for 5 minutes. Add cottage cheese, sour cream, butter and onions to noodles; mix gently. In a greased 2 quart casserole dish, alternate layers of noodle mixture and beef mixture; top with shredded cheese. Bake, uncovered, at 350F for 20 minutes, or until cheese is melted and golden. Makes 6-8 servings.
-Sandy Coffey – Cincinnati, OH – From Gooseberry Foolproof Family Recipes
* When making a favorite casserole, why not make a double batch? After baking, let the extra casserole cool, wrap and tuck it in the freezer… ready to share with a new mother, carry to a potluck or reheat on a busy night at home.
Butter Roasted Chicken
10 bone in chicken thighs *
1 cup water
1/2 cup lemon juice
2 Tbsp butter, sliced
2 Tbsp paprika
2 tsp brown sugar, packed
2 tsp salt
1 tsp pepper
1 tsp dried rosemary
1 tsp chicken bouillon granules
1/4 tsp cayenne pepper
1/4 tsp nutmeg
Place chicken in an ungreased 13 x 9″ baking pan; set aside. Combine remaining ingredients in a small saucepan. Bring to a boil over medium high heat; boil and stir for 2 minutes. Spoon mixture over chicken. Cover with aluminum foil; bake at 325F for one hour. Uncover; baste chicken with pan drippings. Increase oven temperature to 450F. Bake, uncovered, an additional 20 minutes, or until chicken is crisp and golden, about 20 more minutes. Serves 5.
* Chicken thighs may be used in most recipes calling for chicken breasts. They’re juicier, more flavorful and budget-friendly too.
-Stephanie Monroe – Franklin, TN – From Gooseberry Foolproof Family Recipes
Pork Chops with Old Fashioned Gravy
3 Tbsp all purpose flour
1/2 tsp seasoned salt
1/2 tsp salt
4 bone in pork chops, 1″ thick
2 Tbsp shortening, melted
1 1/4 cups water, divided
5 oz can evaporated milk
Combine flour and salt in a shallow dish. Dredge pork chops in flour mixture; reserve remaining mixture for gravy. In an oven-safe skillet over medium heat, brown chops in shortening on both sides. Add 1/2 cup water to skillet. Cover; bake at 350F for 30-45 minutes, until tender. Add a little more water to skillet, if needed. Remove chops to a platter; keep warm. Drain skillet, reserving 2 Tbsp drippings. Stir in 2 Tbsp reserved flour mixture. Combine evaporated milk and 3/4 cup water; slowly add to skillet. Cook and stir over low heat until smooth and thickened. Serve gravy with chops. Serves 4.
-Phyl Broich-Wessling – Garner, IA – From Gooseberry Foolproof Family Recipes
* For dark, rich-looking gravy, add a spoonful or two of brewed coffee. It will add color to pale gravy but won’t affect the flavor.
Sweet Pepper-Sausage Bake
3 Tbsp olive oil, divided
14 oz pkg smoked pork sausage, sliced *
3-4 potatoes, peeled & cubed
16 oz pkg mini sweet peppers, sliced
1 onion, sliced
salt & pepper to taste
Line a 13 x 9″ baking pan with aluminum foil. Brush one tablespoon oil over foil; set aside. Combine sausage and vegetables in a large bowl. Drizzle with remaining oil; mix to coat well and spread on pan. Season with salt & pepper. Cover with another layer of foil, sealing top and bottom of foil together. Bake at 350F for 30 minutes, or until vegetables are tender. Serves 3-4.
– Lis McDonnell – New Castle, IN – From Gooseberry Foolproof Family Recipes
* Smoked sausage links are a great choice for weeknight meals… just brown and serve. Different flavors like hickory-smoked or cheese-filled can really jazz up a recipe. Be sure to select fully-cooked sausages, not the uncooked kind.
Unstuffed Peppers
1 1/2 lbs ground beef
1 onion, chopped
4 green peppers, halved & tops chopped
2 tsp chili powder, or to taste
1 tsp garlic powder
salt & pepper to taste
1 – 2 Tbsp sugar
1 cup long-cooking rice, uncooked
15 oz can tomato sauce
1 3/4 cup water
Optional: shredded Cheddar cheese
In a deep skillet over medium heat, brown beef with onion and chopped pepper tops. Drain; stir in seasonings and sugar. Add uncooked rice, tomato sauce and water. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes, stirring occasionally. Add a little more water, if needed. Arrange pepper halves on top of beef mixture. Cover and cook until peppers are fork-tender, about 15-20 minutes, stirring gently but leaving the peppers on top. To serve, use a large spoon to place a pepper half on each plate; spoon in the filling. Peppers may be topped with cheese, if desired. Serves 6-8.
– Kay Macy – Plano, TX – From Gooseberry Foolproof Family Recipes
*A clever way to crumble ground beef … use a potato masher right in the skillet.
Quick Fix Chicken Pot Pie *
1/2 cup plus 2 Tbsp butter, divided
3 boneless skinless chicken breasts, cubed
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried parsley
1 cup carrots, peeled & thinly sliced
1 cup frozen peas, thawed
10 3/4 oz can cream of chicken soup
1 cup chicken broth
salt & pepper to taste
1 1/2 cup biscuit baking mix
1 cup milk
Melt 2 Tbsp butter in a skillet over medium heat; add chicken. Sprinkle chicken with seasonings; saute until golden and juices run clear. Transfer chicken to a greased 2 quart casserole dish; layer with carrots and peas. In a small bowl, mix soup, broth, salt & pepper; pour over vegetables. In a separate bowl, stir together biscuit mix and milk; spoon over top. Melt remaining butter and drizzle over top. Bake, uncovered, at 350F for 35-40 minutes, until topping is firm and golden. Serves 4.
-Ashley Causey – Lumberton, TX – From Gooseberry Foolproof Family Recipes
*Make mini pot pies. Spoon filling into oven-safe bowls and add batter topping or cut circles of pie crust to fit, using another bowl as a guide. Set on a baking sheet and bake until bubbly and golden … delicious, and everyone gets their own little pot pie.
Beefy Shepherd’s Pie
1 lb lean ground beef
1/2 cup onion, chopped
1/3 cup catsup
1/3 cup mild salsa
1 cup frozen mixed vegetables
2 cups mashed potatoes
2 Tbsp butter, sliced
Brown beef and onion in a skillet over medium heat. Drain; spread in a greased 8×8″ glass baking pan. Layer catsup, salsa and frozen vegetables over beef mixture. Cover with mashed potatoes; dot potatoes with pats of butter. Bake, uncovered, at 400F for 30-40 minutes, until bubbly and golden. Serves 4.
-Kathryn Jones – Cheyenne, WY – From Gooseberry Foolproof Family Recipes
Chicken & Broccoli Shepherd’s Pie
4 cups cooked chicken, cubed
2 cups broccoli, cooked & chopped
10 3/4 oz can cream of chicken soup
1/2 cup water
salt & pepper
2-3 cups mashed potatoes
In a bowl, combine chicken, broccoli, soup and water. Mix thoroughly; season with salt & pepper. Spread mixture in a greased 9″ pie plate. Top with dollops or mashed potatoes. Bake, uncovered, at 350F for 30 minutes, or until hot and bubbly. Makes 4 servings.
-Ann Hamerly – Snoqualmie, WA – From Gooseberry Foolproof Family Recipes
Church Chicken
3 1/2 to lb roasting chicken
2 lemons, halved & divided
2 onions, quartered & divided
4 stalks celery, divided
poultry seasoning, garlic powder, salt & pepper to taste
Place chicken in a roasting pan sprayed with butter-flavored non-stick vegetable spray. Place 2 lemon halves, 4 onion quarters and 2 celery stalks inside chicken. Squeeze remaining lemon halves over chicken and add lemon halves to pan; arrange remaining onion and celery around chicken. Spray chicken generously with butter-flavored spray; sprinkle with seasonings. Bake, uncovered, at 350F for about 2 1/2 hours, basting chicken twice with pan juices as it bakes. Chicken is done when a meat thermometer inserted in thickest part of chicken reads 165 degrees and chicken juices run clear. Remove chicken to a platter; discard vegetables. Let stand for 5-10 minutes before carving. Serves 4.
-Cyndy DeStafano – Mercer, PA – From Gooseberry Foolproof Family Recipes
* A large roasting pan can handle plenty of kitchen tasks besides roasting chicken, turkey or pot roasts. It’s also terrific for oven-browning batches of meatballs, stirring up lots of snack mix … even set it over two stovetop burners and boil sweet corn for a crowd.
Oven Meal*
*This is probably Grandma Lundberg’s “famous” recipe
Ingredients
6 medium raw potatoes, cut up
1/2 cup regular rice
1 lb or less hamburger, browned
1 layer sliced onion
1 layer sliced carrots
2 cups water
1 can cream of chicken soup
1 Tbsp salt
1 Tbsp sugar
1 cup water
Directions
Place first 6 ingredients in 2 quart casserole. Mix together soup, salt, sugar, 1 cup water and add to casserole. Bake at 350F for 1 1/2 hours.
-Eleanor Tingelstad of Fergus Falls
-Sr. Perspectives Press
Chicken Divan
Ingredients
4 cups cooked broccoli florets
3 boneless skinless chicken breasts
10.5 oz can Campbell’s chicken gravy
1 can cream of chicken soup
1/2 cup chicken broth
2 Tbsp mayonnaise
1/2 tsp curry powder
3/4 tsp lemon juice
1/2 tsp black pepper
1/4 tsp salt
2 cups shredded medium cheddar cheese
2 cups regular potato chips, crushed
Directions
Preheat oven to 400F. Boil chicken breasts until no longer pink. Shred into medium size chunks. Lightly spray a 13×9 inch dish (glass works the best) with no stick spray. Place cooked broccoli on the bottom of the dish and top with soup, broth, mayonnaise and all seasonings. Stir while bringing to a slight boil. Once mixture and is smooth, pour over chicken and broccoli. Top with cheese and crushed chips. Bake for approximately 35 minutes or until bubbly and the top is a little crisp. Serve over cooked pasta.
-Jen Bergerson of Morris
-Sr. Perspectives Press
Janet Cisewski’s Pork Ribs & Sauerkraut
1 lb (12 oz) can sauerkraut
1 cup chopped onions
1 lb (12 oz) can tomatoes
3/4 cup brown sugar
3 lbs country style spare ribs
Layer ingredients in a large casserole or roaster as listed, starting with kraut and ending with ribs. DO NOT STIR. Cover and bake at 325F for 3 hrs. Uncover for the last 45 minutes of baking.
Barb Reed’s Chicken or Turkey Pot Pie
2 cans cream of potato soup
1 16 oz can mixed vegetables
2 cups cooked diced chicken or turkey
1/2 cup milk
1/2 cup thyme
1/4 tsp pepper
Bake in double pie crusts for 40 minutes at 375F. Cool 10 minutes. Serves 6.
Slow Cooker Pot Roast
-Mom used Lipton recipe secrets for this version
1 Tbsp oil
3 – 3 1/2 lb boneless beef pot roast (*this is a very cheap cut of meat)
4 carrots, sliced
4 medium all purpose potatoes, cut into 1″ pieces
2 envelopes Lipton onion soup recipe
3/4 cup water
Instructions
1. In large skillet, heat oil and brown roast.
2. In a slow cooker, arrange vegetables, top with roast.
3. Combine soup mix with water and add to slow cooker. Cook covered on LOW 8-10 hours or HIGH 4-6 hours. Remove roast and vegetables.
4. To thicken gravy, stir in 1/4 cup water blended with 2 Tbsp all purpose flour. Cook on HIGH until thickened.
-8 servings – Prep Time: 10 minutes – Cook Time: 4 hours
*blogger notes – We add a little left over white wine, a couple of drops of Worcestershire and a little bit of leftover coffee, along with some stalks of celery & a clove of garlic and a bay leaf (which needs to be pulled out before serving).
Souperior Meat Loaf
-Lipton recipe secrets – onion soup
1 envelope Lipton onion soup recipe
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1. Preheat oven to 350F. Combine all ingredients in large bowl.
2. Shape into loaf in 13 x 9 inch baking or roasting pan.
3. Bake uncovered 1 hour or until done. Let stand 10 minutes.
8 servings, Prep Time: 10 minutes, Cook Time: 1 hour
*blogger note: Mom always put a little Worcestershire into the recipe (and sometime some ground pork or pork sausage for part of the mix)
Lipton Onion Burgers
-Lipton recipe secrets
Combine 1 envelope soup
Mix 2 lbs ground beef and 1/2 cup water; shape into 8 patties. Grill or broil until done Makes 8 servings
Extra Sharp Cheddar Sliders
Serves 6
-Hyvee brand recipe
1 lb 85% ground beef
1 cup finely shredded extra sharp Cheddar cheese
6 Tbsp steak sauce, divided
1 Tbsp chopped fresh shallot
1 Tbsp chopped fresh garlic
1 tsp kosher salt
1 tsp ground black pepper
3 Tbsp mayonnaise
6 slider buns
6 slices tomatoes
6 lettuce leaves
Directions
1. In a large bowl, combine ground beef, cheese, 3 Tbsp steak sauce, shallot, garlic, salt and pepper. Shape into 6 patties.
2. Heat in a large skillet over medium-high heat. Add patties and cook for about 5 minutes on each side, or until desired doneness.
3. In a small bowl, combine mayonnaise and remaining 3 Tbsp steak sauce. Spread cut sides of buns with mayonnaise mixture. Layer burgers with tomatoes and lettuce.
Nutrition per serving: 410 calories, 24 g fat, 9 g saturated fat, 0.5g trans fat, 75 mg cholesterol, 890 mg sodium, 25 g carbohydrates, 2 g fiber, 7 g sugar, 22 g protein. Daily values: 45% vitamin A, 15% vitamin C, 20% calcium, 15% iron.
Marinated Chicken 1-2-3
-Wish-bone Italian Dressing – http://www.wish-bone.com
Ingredients
3/4 cup Italian dressing, divided
6 boneless chicken breast halves (about 1 1/2 lbs)
Directions
Pour 1/2 cup Italian dressing over chicken in large shallow non-aluminum baking dish or plastic bag. Cover or close bag.
Marinate chicken in refrigerator, turning occasionally, 30 minutes to 3 hours. Remove chicken from marinade, discarding marinate.
Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup dressing, until chicken is thoroughly cooked, about 12 minutes.
*Variations: Use 1 (2 – 2 1/2 lbs) T Bone boneless sirloin or top loin steak OR 2 1/2 to 3 lbs chicken pieces OR 2 1/2 lbs pork chops (about 1″ thick)
Grilled Chicken & Cheese Naan Pizza
-Aldi Naan Bread
Serves 4-8 as main course
Prep Time: 10 minutes
Cook Time: 7 minutes
Ingredients
1 pkg naan
1 cup basil pesto sauce, homemade or store bought
2 cups shredded Mozzarella cheese
1 cup grilled chicken breast, diced into small pieces
1/2 cup roasted red peppers, diced into small pieces
1/2 sliced black olives
2 Tbsp chopped fresh basil
Salt & freshly ground pepper
Directions
1. Preheat oven to 400F.
2. Spread 1/4 cup of the pesto sauce evenly over each of the naan, bubble side up. Top with roasted red peppers, diced grilled chicken breast, mozzarella cheese, sliced black olives and chopped basil – dividing the quantities equally to top each naan. Season to taste with the salt & pepper.
3. Place naan directly on the middle rack of preheated oven. Cook for about 6-7 minutes or until toppings and naan are heated through and the cheese is fully melted and starting to brown. Remove from oven, slice and serve.
Chipotle Steak with Pineapple Avocado Salsa
-www.dolesunshine.com
1 can (20oz) pineapple chunks
2 canned chipotle peppers in adobo sauce, seeded & minced
2 Tbsp honey
4 tsp fresh lime juice, divided
1 1/2 lb beef skirt steak
1 ripe avocado, seeded, peeled & chopped
1/2 cup red bell pepper, cut into 1/2″ pieces
1/4 cup green onions, thinly sliced
2 Tbsp finely chopped fresh parsley
Drain pineapple, reserve 1 Tbsp juice, in small bowl, combine reserved pineapple juice, chipotle peppers, garlic, honey and 2 tsp lime juice. Reserve 2 tsp mixture for salsa.
Heat ridged grill pan over medium high heat until very hot. Place steak in pan; brush top half with chipotle mixture and cook 2 minutes. Turn steak over again and cook 30 seconds longer. Transfer steak to a cutting board, keep warm.
For pineapple avocado salsa: In medium bowl, mix pineapple chunks, avocado, red bell pepper, green onions, parsley, reserved 2 tsp chipotle mixture and remaining 2 Tbsp lime juice.
Thinly slice steak; serve with pineapple-avocado salsa.
Chicken Scallopini
-Super Valu Foods
*It’s easy – it’s elegant – it’s exceptionally good!
2 boneless chicken breasts
1/4 cup flour
Salt & pepper
Onion powder
1/4 cup butter
1/2 cup sliced fresh mushrooms
2 Tbsp lemon juice
1 Tbsp sherry
1 Tbsp snipped fresh parsley
Cut each chicken breast in half and remove skin. Place each half between pieces of waxed paper and pound with a meat mallet to about /4″ thick. Season flour with salt and pepper and onion powder, coat chicken pieces.
Melt butter in large skillet and saute chicken over medium heat until golden brown – about 5 minutes on each side.
Place chicken on a warmed serving plate. Add mushrooms to skillet and saute 1 to 2 minutes. Stir in lemon juice, sherry and parsley; spoon over chicken.
Delicious served with buttered linguini, spaghetti or egg noodles. Makes 4 servings.
Church Lady Recipes 