Steve Jones gave us this recipe at the beach reunion. He got it from Tony Roma’s when he worked there. Mom made a few changes.
6-8 potatoes cubed fine
1-2 onions chopped finely
3-4 stalks celery finely chopped
3-4 cloves fresh garlic grated or pressed
1/2 - 3/4 cup flour
1 cube butter
1 qt. Half and Half
1 tsp. Tabasco sauce
2-3 Tbsp chicken bouillon
pepper and salt to taste
Place chopped vegetables (except 1./2 of the onion) and enough water to cover them in a stock pot along with bouillon and boil them until tender. Then add potatoes and enough extra water to barely cover them and bring to a boil; then reduce to simmer until potatoes are just barely tender (still slightly firm). In the meantime while potatoes are cooking, saute 1/2 of the onions in butter until golden and tender (this adds a more roasted onion flavor to soup) Then add flour to hot butter and onions and using a wire whisk, stir until thick and pasty. Then pour pan of Water and vegetables all at once into thick paste, bring to a boil or bubble while stirring and simmer for about 10-15 min. on low to mix the flavors. Garnish with fresh bacon pieces, green onions & cheese.
Thursday, September 17, 2009
Chicken Noodle with Homemade Noodles
Chicken Noodle with Homemade Noodles
Mom developed this after eating at Soup Plantation. She liked their soup, but felt the flavor was watery and the noodles needed to be homemade.
Use a large stock pot and fill 3/4 of the way to top. 4-5 stalks of celery chopped fine
1-2 onions chopped fine
Grate 3-4 fresh garlic cloves into liquid
Throw in a handful of baby carrots
Place 1/2 red pepper in soup mixture
Chop handful of fresh parsley very fine and add to liquid.
4-5 TBSP chicken bouillon
1 tsp. black pepper
Garlic salt or Lawrey’s Season salt to taste
3-4 de-boned frozen or fresh chicken breasts
1-2 Tbsp sugar
Place all ingredients in pot of water and bring to a boil. Remove cooked red pepper and carrots (remove skin from pepper) and mash them finely and return to soup mixture. Cover slightly and simmer for a couple hours or more. When chicken is tender, remove and place on plate until cooled and cut up and return to soup. Add noodles at end and simmer until they are tender (about 10-15 mins.)
Noodles
2 c. flour
1/2 tsp. salt
2 beaten egg yolks
1 beaten egg
1/3 c. water
1tsp. veg. oil or olive oil
In large bowl stir together 1 1/4 cups flour and the salt. Make a well in center of the dry mixture. Combine eggs, water and oil and add to dry mixture, mix well. Sprinkle surface with the remaining flour and knead dough until smooth and elastic and cover and let the dough rest for 10 min. Divide the dough into 2 equal portions. On a floured surface roll each portion into a 12 inch square about 1/16 inch thick and cut into stips lengthwise and horizontal into the size of noodles. Hang them over the edge of bowls and dump them into hot soup mixture and bring to a boil, then reduce heat to simmer noodles until tender.
Mom developed this after eating at Soup Plantation. She liked their soup, but felt the flavor was watery and the noodles needed to be homemade.
Use a large stock pot and fill 3/4 of the way to top. 4-5 stalks of celery chopped fine
1-2 onions chopped fine
Grate 3-4 fresh garlic cloves into liquid
Throw in a handful of baby carrots
Place 1/2 red pepper in soup mixture
Chop handful of fresh parsley very fine and add to liquid.
4-5 TBSP chicken bouillon
1 tsp. black pepper
Garlic salt or Lawrey’s Season salt to taste
3-4 de-boned frozen or fresh chicken breasts
1-2 Tbsp sugar
Place all ingredients in pot of water and bring to a boil. Remove cooked red pepper and carrots (remove skin from pepper) and mash them finely and return to soup mixture. Cover slightly and simmer for a couple hours or more. When chicken is tender, remove and place on plate until cooled and cut up and return to soup. Add noodles at end and simmer until they are tender (about 10-15 mins.)
Noodles
2 c. flour
1/2 tsp. salt
2 beaten egg yolks
1 beaten egg
1/3 c. water
1tsp. veg. oil or olive oil
In large bowl stir together 1 1/4 cups flour and the salt. Make a well in center of the dry mixture. Combine eggs, water and oil and add to dry mixture, mix well. Sprinkle surface with the remaining flour and knead dough until smooth and elastic and cover and let the dough rest for 10 min. Divide the dough into 2 equal portions. On a floured surface roll each portion into a 12 inch square about 1/16 inch thick and cut into stips lengthwise and horizontal into the size of noodles. Hang them over the edge of bowls and dump them into hot soup mixture and bring to a boil, then reduce heat to simmer noodles until tender.
Mom's Chicken Noodle Soup
This soup was one that we grew up on. Mom designed this recipe herself. It is a fun one to make on a rainy day!
1 Large pot of water (3-4 Quarts)
3-4 Chicken breasts (with or without bones)
5 carrots chopped (these are regular sized carrots, change amount appropriately if you use baby)
5-6 Stocks of Celery chopped
1 stock broccoli chopped fine
1 onion diced
1 tsp. Crushed rosemary
1 tsp. Sweet basil
1/2 tsp. Thyme
1 tsp. Salt and pepper
5-6 Tbsp. Chicken bouillon
1 clove fresh garlic
2 Tbsp. Green pepper grated
1-2 tsp. Fresh or dried parsley
Lawry’s seasoning salt to taste
2 Bay Leaves
(Other ingredients- 6 oz. egg noodles, 1/2 c. cornstarch, 1 c. frozen green peas)
Add above ingredients (except other ingredients) including chicken to water. Bring to boil, then reduce and simmer for 1- 1 1/2 hours. Remove chicken and dice place back in soup. Mix about 1/2 C. of cornstarch to some hot water (about 1 c.) and slowly add to soup until it is slightly thickened. You can leave on the stove for another 1/2 - 1 hour but reduce to warm and cover. Add 6 oz. of egg noodles during last 30 minutes before serving. Add 1 c. frozen petite green peas and cook on low for 5-10 minutes.
Other vegetables can be added or omitted depending on your preference.
1 Large pot of water (3-4 Quarts)
3-4 Chicken breasts (with or without bones)
5 carrots chopped (these are regular sized carrots, change amount appropriately if you use baby)
5-6 Stocks of Celery chopped
1 stock broccoli chopped fine
1 onion diced
1 tsp. Crushed rosemary
1 tsp. Sweet basil
1/2 tsp. Thyme
1 tsp. Salt and pepper
5-6 Tbsp. Chicken bouillon
1 clove fresh garlic
2 Tbsp. Green pepper grated
1-2 tsp. Fresh or dried parsley
Lawry’s seasoning salt to taste
2 Bay Leaves
(Other ingredients- 6 oz. egg noodles, 1/2 c. cornstarch, 1 c. frozen green peas)
Add above ingredients (except other ingredients) including chicken to water. Bring to boil, then reduce and simmer for 1- 1 1/2 hours. Remove chicken and dice place back in soup. Mix about 1/2 C. of cornstarch to some hot water (about 1 c.) and slowly add to soup until it is slightly thickened. You can leave on the stove for another 1/2 - 1 hour but reduce to warm and cover. Add 6 oz. of egg noodles during last 30 minutes before serving. Add 1 c. frozen petite green peas and cook on low for 5-10 minutes.
Other vegetables can be added or omitted depending on your preference.
Potato Cheese Soup
Mom created this recipe patterned after the potato cheese soup at Marie Callendars! It is nice to make on a cold day!
8 oz. container of Velveeta Cheese
1 lb. Monterey Jack and Cheddar cheese (grated)
2 quarts Milk
1/2 c. butter
1 onion chopped finely
2 cloves of garlic (pressed or grated)
6-8 potatoes, cubed
1 bunch celery, chopped
1/4 c.Red or Green pepper grated for added flavor
3-4Tbs. Chicken bouillon
1/2 c. baby carrots
3/4-1 c. flour
In large stockpot place carrots, grated pepper and celery with enough water to cover them, bring to a boil and simmer until tender. Add potatoes (diced and peeled) and bouillon along with enough water to cover them and bring to a boil again simmering until just barely tender. While the veggies are cooking, in another pan, saute onions, and garlic in melted butter until tender and golden. Add flour to butter mixture stirring rapidly with wire whisk (it will not lump and will be a very thick paste). Next gradually add milk while stirring with whisk and add cheese. Stir until hot, thick and bubbly, then add to stock pot with potatoes and veggies in it. Cook all ingredients together for blended flavor on very low heat, stirring bottom of pan occasionally for about 10-15 mins. Serve with real bacon bits on top. Use salt and pepper to taste, add some Lowry’s Season salt if desired.
8 oz. container of Velveeta Cheese
1 lb. Monterey Jack and Cheddar cheese (grated)
2 quarts Milk
1/2 c. butter
1 onion chopped finely
2 cloves of garlic (pressed or grated)
6-8 potatoes, cubed
1 bunch celery, chopped
1/4 c.Red or Green pepper grated for added flavor
3-4Tbs. Chicken bouillon
1/2 c. baby carrots
3/4-1 c. flour
In large stockpot place carrots, grated pepper and celery with enough water to cover them, bring to a boil and simmer until tender. Add potatoes (diced and peeled) and bouillon along with enough water to cover them and bring to a boil again simmering until just barely tender. While the veggies are cooking, in another pan, saute onions, and garlic in melted butter until tender and golden. Add flour to butter mixture stirring rapidly with wire whisk (it will not lump and will be a very thick paste). Next gradually add milk while stirring with whisk and add cheese. Stir until hot, thick and bubbly, then add to stock pot with potatoes and veggies in it. Cook all ingredients together for blended flavor on very low heat, stirring bottom of pan occasionally for about 10-15 mins. Serve with real bacon bits on top. Use salt and pepper to taste, add some Lowry’s Season salt if desired.
Beef Barley Soup
This is a hearty and delicious soup that Mom created based on a soup at Mimi’s Cafe. One day when she was at work she called Katie and had her make the entire soup while she was at home and sick, (she was only 12) Ever since then Katie loves making soup!
1-1/2 lbs. Beef strips (like stir fry style) cut up into small pieces
1 Lg. can whole tomatoes, pureed in blender
1 clove fresh garlic
Few pinches of fresh parsley
1/4 green or red pepper
1 onion cut in pieces or chopped
1/2 bunch celery cut up or chopped
4-5 carrots cut up
2-3 potatoes cubed
zucchini cut up
1 tsp. Sweet basil
1/2 tsp. Oregano
2-3 flowerettes of broccoli (chopped)
1/2 to 1 tsp black pepper
1 tsp. Lawrys
Dash of clove
3 Tbsp. Red or white wine
3 Fresh tomatoes diced
1/4 c. sugar
1/2 c. barley
3 lg. cans of water (use can from tomatoes)
1 pkg. Brown gravy mix
1 pkg. Au jus mix
1 pkg. Lipton onion soup mix
1/2 c peas or fresh green beans
1/2 c. corn (if desired)
In a blender puree can tomatoes, fresh garlic, parsley and red pepper. Place in large stockpot or crock pot along with all ingredients except for potatoes and peas (because they don’t need to cook very long). Bring to a boil. Simmer on low heat 4-5 hours or higher heat for 2 hours. If using a crock-pot simmer on high for 3 hours and then on low for 3 hours or until ready to serve. Add potatoes and peas at the last 30 min. if using stove (if using crock pot you may have to put them in an hour before serving)
The slower the soup is cooked the more tender the meat and richer the flavor.
1-1/2 lbs. Beef strips (like stir fry style) cut up into small pieces
1 Lg. can whole tomatoes, pureed in blender
1 clove fresh garlic
Few pinches of fresh parsley
1/4 green or red pepper
1 onion cut in pieces or chopped
1/2 bunch celery cut up or chopped
4-5 carrots cut up
2-3 potatoes cubed
zucchini cut up
1 tsp. Sweet basil
1/2 tsp. Oregano
2-3 flowerettes of broccoli (chopped)
1/2 to 1 tsp black pepper
1 tsp. Lawrys
Dash of clove
3 Tbsp. Red or white wine
3 Fresh tomatoes diced
1/4 c. sugar
1/2 c. barley
3 lg. cans of water (use can from tomatoes)
1 pkg. Brown gravy mix
1 pkg. Au jus mix
1 pkg. Lipton onion soup mix
1/2 c peas or fresh green beans
1/2 c. corn (if desired)
In a blender puree can tomatoes, fresh garlic, parsley and red pepper. Place in large stockpot or crock pot along with all ingredients except for potatoes and peas (because they don’t need to cook very long). Bring to a boil. Simmer on low heat 4-5 hours or higher heat for 2 hours. If using a crock-pot simmer on high for 3 hours and then on low for 3 hours or until ready to serve. Add potatoes and peas at the last 30 min. if using stove (if using crock pot you may have to put them in an hour before serving)
The slower the soup is cooked the more tender the meat and richer the flavor.
Strawberry Margaritas
Mom always makes these in the summertime on Sunday evenings because of her love for slushy drinks. Aunt Becky introduced her to Margarita mix.
Use a blender
Fill pitcher 3/4 full with ice
Add 1 cup fresh strawberries
Fill 1/3 from bottom with lime flavored Margarita Mix (non-alcoholic)
Pour about 1/8 cup maraschino cherry juice in blender
Pour 7-up to the level of ice
Add 1/4 - 1/3 cup sugar
Squeeze 1 whole lime into blender and chop ice and then blend until smooth.
Dip moistened glass edges in sugar, pour in slush and place washed strawberry cut in half to the center of strawberry and place on edge of glass.
Use a blender
Fill pitcher 3/4 full with ice
Add 1 cup fresh strawberries
Fill 1/3 from bottom with lime flavored Margarita Mix (non-alcoholic)
Pour about 1/8 cup maraschino cherry juice in blender
Pour 7-up to the level of ice
Add 1/4 - 1/3 cup sugar
Squeeze 1 whole lime into blender and chop ice and then blend until smooth.
Dip moistened glass edges in sugar, pour in slush and place washed strawberry cut in half to the center of strawberry and place on edge of glass.
Christmas Jello
Mom always makes this for Christmas Eve dinner and puts it in small individual jell-o molds.
1 large pkg. Cranberry Jell-o
1 large pkg. Raspberry Jell-o
1/2 bag frozen Raspberries
1/2 bag frozen Strawberries
1 small can crushed pineapple (undrained)
2 bananas cut in quartered slices (optional)
Make jello according to directions, except when it tells you add cold water; add frozen fruit and 1 cup of water. Pour into individual jell-o molds or pour into a 9 x 13 glass pan and chill for several hours or overnight. Serve squares or molds on top of leaf lettuce with a dollop of cream and sliced almonds and cherry.
1 large pkg. Cranberry Jell-o
1 large pkg. Raspberry Jell-o
1/2 bag frozen Raspberries
1/2 bag frozen Strawberries
1 small can crushed pineapple (undrained)
2 bananas cut in quartered slices (optional)
Make jello according to directions, except when it tells you add cold water; add frozen fruit and 1 cup of water. Pour into individual jell-o molds or pour into a 9 x 13 glass pan and chill for several hours or overnight. Serve squares or molds on top of leaf lettuce with a dollop of cream and sliced almonds and cherry.
Margaret Neilson's Salad
This salad, which was shared by Margaret Neilson, has become a favorite. She served it at Christmas and special occasions.
2-3 heads romaine lettuce (chopped)
1 c. cherry tomatoes
3/4 c. grated Swiss cheese
1/2 c. grated Parmesan cheese
1/2 lb. Bacon (fried, drained and chopped)
2 c. croutons
3/4 c. toasted sliced almonds
Dressing
1-2 lemons squeezed
3-4 cloves of garlic grated
1/2 tsp. black pepper
1 tsp. salt
1/4 c. vegetable or olive oil (add to above ingredients gradually while whipping with a fork, the dressing thickens)
Mom’s elaboration: Add chopped avocados, artichoke hearts or green onions.
Amanda's note: I have also made this with spinach (since I hate when romaine is not very green and leafy)
2-3 heads romaine lettuce (chopped)
1 c. cherry tomatoes
3/4 c. grated Swiss cheese
1/2 c. grated Parmesan cheese
1/2 lb. Bacon (fried, drained and chopped)
2 c. croutons
3/4 c. toasted sliced almonds
Dressing
1-2 lemons squeezed
3-4 cloves of garlic grated
1/2 tsp. black pepper
1 tsp. salt
1/4 c. vegetable or olive oil (add to above ingredients gradually while whipping with a fork, the dressing thickens)
Mom’s elaboration: Add chopped avocados, artichoke hearts or green onions.
Amanda's note: I have also made this with spinach (since I hate when romaine is not very green and leafy)
Cabbage Slaw
Mom got this recipe from Beth Stogner in our ward. Mom has elaborated on her original recipe.
1 Head of Cabbage
1 package of chicken flavored top Ramon
1-2 Tbsp. toasted Sesame seeds
5-6 green onions
1 can mandarin oranges or a fresh mango chopped
1/2 bunch of cilantro washed and chopped
1/2 c. toasted almonds
1/2 red pepper thinly sliced
1/4 c. distilled white vinegar
1/4 c. seasoned rice vinegar
1/4 c. vegetable oil
1/4 c. sugar
1/4 tsp. sesame oil
1 tbsp. Honey
Shred cabbage and toss with onions, red peppers, almonds, and sesame seeds, oranges, cilantro. Mix chicken seasoning packet, vinegars, oils, sugar, and honey in a jar and shake well. Add dressing when ready to serve and break ramen noodles over salad. Toss well. You may add chicken for a lunch salad.
1 Head of Cabbage
1 package of chicken flavored top Ramon
1-2 Tbsp. toasted Sesame seeds
5-6 green onions
1 can mandarin oranges or a fresh mango chopped
1/2 bunch of cilantro washed and chopped
1/2 c. toasted almonds
1/2 red pepper thinly sliced
1/4 c. distilled white vinegar
1/4 c. seasoned rice vinegar
1/4 c. vegetable oil
1/4 c. sugar
1/4 tsp. sesame oil
1 tbsp. Honey
Shred cabbage and toss with onions, red peppers, almonds, and sesame seeds, oranges, cilantro. Mix chicken seasoning packet, vinegars, oils, sugar, and honey in a jar and shake well. Add dressing when ready to serve and break ramen noodles over salad. Toss well. You may add chicken for a lunch salad.
Seven Layer Dip
We grew up having this dip at many special occasions especially Christmas Eve. Mom learned how to make this from Grandma Vera Jean
1 lg. can of refried beans (Mom likes to use fresh if you can get some from a restaurant)
8 oz. container of Sour Cream
3-4 avocados mashed
1/2 Lemon or lime juice
1/4 tsp. Garlic salt
2 Tsp. bottled or fresh salsa
1/2 taco seasoning packet
3-4 taco bell mild sauce (optional)
1 small can sliced olives
1 c. grated cheese (cheddar and Monterey Jack)
2 tomatoes chopped
3 or 4 green onions
On a large plate or platter layer in the following order:
Beans, Sour Cream, Seasoning packets, Guacamole, Cheese, Olives, tomatoes, and onions. For guacamole combine avocados, lime or lemon juice, garlic salt and salsa.
1 lg. can of refried beans (Mom likes to use fresh if you can get some from a restaurant)
8 oz. container of Sour Cream
3-4 avocados mashed
1/2 Lemon or lime juice
1/4 tsp. Garlic salt
2 Tsp. bottled or fresh salsa
1/2 taco seasoning packet
3-4 taco bell mild sauce (optional)
1 small can sliced olives
1 c. grated cheese (cheddar and Monterey Jack)
2 tomatoes chopped
3 or 4 green onions
On a large plate or platter layer in the following order:
Beans, Sour Cream, Seasoning packets, Guacamole, Cheese, Olives, tomatoes, and onions. For guacamole combine avocados, lime or lemon juice, garlic salt and salsa.
Chicken Croissant Sandwiches
Lil Jacobsen gave Mom this recipe and Aunt Sharon is famous for making them for wedding receptions. They were served at all of our weddings!
6-8 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds
In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered. (Reserve red pepper and about 2 cups of broth)
1/2 bunch of Celery
1/2 of 32 oz. jar of Mayonnaise
1 cup cashews (best if broken in pieces or halfs)
Cube chicken and chop up celery. Mix in Mayonnaise. Add enough to coat chicken, you may use more or less than what the recipe calls for. Mash red pepper (removing skin) and add to mixture for color. Add about 1 cup of chicken broth so that the mixture is very moist. (If it is stored over night the mixture can become dry so you may need to add more before serving.) Just before serving add cashews and spread on croissant sandwiches. Add a piece of leaf lettuce to each sandwich.
***Amanda's note: I have also had it with sliced grapes and bits of green onion in it... SOOO yummy!
6-8 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds
In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered. (Reserve red pepper and about 2 cups of broth)
1/2 bunch of Celery
1/2 of 32 oz. jar of Mayonnaise
1 cup cashews (best if broken in pieces or halfs)
Cube chicken and chop up celery. Mix in Mayonnaise. Add enough to coat chicken, you may use more or less than what the recipe calls for. Mash red pepper (removing skin) and add to mixture for color. Add about 1 cup of chicken broth so that the mixture is very moist. (If it is stored over night the mixture can become dry so you may need to add more before serving.) Just before serving add cashews and spread on croissant sandwiches. Add a piece of leaf lettuce to each sandwich.
***Amanda's note: I have also had it with sliced grapes and bits of green onion in it... SOOO yummy!
Mom's Mexican Salsa
When Mom first came to California she had never tasted salsa! Since then it has become one of her favorite things to eat. She has perfected this recipe over the years.
1 lg. can tomatoes
1 handful of chopped cilantro
1/4 to 1/2 onion
1-2 green onions (opt.)
1 tsp. Salt
8-10 slices of bottled jalapenos or 1/2 fresh jalapeno
Fresh lime or 1/2 lemon
2-3 finely chopped fresh tomatoes
Blend can of tomatoes with jalapenos and lemon or lime juice and salt. Chop onions, tomatoes, and cilantro (do not blend). Add to mixture. Chill for 3-4 hours before serving.
1 lg. can tomatoes
1 handful of chopped cilantro
1/4 to 1/2 onion
1-2 green onions (opt.)
1 tsp. Salt
8-10 slices of bottled jalapenos or 1/2 fresh jalapeno
Fresh lime or 1/2 lemon
2-3 finely chopped fresh tomatoes
Blend can of tomatoes with jalapenos and lemon or lime juice and salt. Chop onions, tomatoes, and cilantro (do not blend). Add to mixture. Chill for 3-4 hours before serving.
Grandma Lena's Thanksgiving Fruit Salad
Lena Rindlesbacher (Grandpa Mel’s Mother) brought this recipe into our family and since then it has been enjoyed for generations. Grandpa Mel was very particular about the apples being cut in tiny pieces. We grew up having this salad at Thanksgiving dinner.
5 Bananas
7 Gala or Fuji apples
1 Pint whipped cream
1 tsp. Vanilla
1/4 c. powdered sugar
1 medium sized can of crushed pineapple (drained, save juice)
1 tsp. cornstarch
In a small saucepan place pineapple juice and cornstarch. Bring to a boil, stirring constantly with a wire whisk. Cool in refrigerator (this can be done ahead of time the night before). In the mean time, whip cream with hand mixer until it begins to thicken then add powdered sugar and vanilla and cooled pineapple sauce until it forms soft peaks. Place whipped cream in refrigerator. Cut up bananas in quarters and then slice. Cube apples finely. As you are cutting apples you can place them in a bowl with crushed pineapples so that they cover the apples and bananas (the acid keeps them from turning brown). Make sure the bananas, apples and pineapples are well tossed. Toss with whipped cream mixture. Serve on a salad plate on top leaf lettuce and garnish with a dollop of whip cream, half cherry and chopped pecans or toasted almonds.
5 Bananas
7 Gala or Fuji apples
1 Pint whipped cream
1 tsp. Vanilla
1/4 c. powdered sugar
1 medium sized can of crushed pineapple (drained, save juice)
1 tsp. cornstarch
In a small saucepan place pineapple juice and cornstarch. Bring to a boil, stirring constantly with a wire whisk. Cool in refrigerator (this can be done ahead of time the night before). In the mean time, whip cream with hand mixer until it begins to thicken then add powdered sugar and vanilla and cooled pineapple sauce until it forms soft peaks. Place whipped cream in refrigerator. Cut up bananas in quarters and then slice. Cube apples finely. As you are cutting apples you can place them in a bowl with crushed pineapples so that they cover the apples and bananas (the acid keeps them from turning brown). Make sure the bananas, apples and pineapples are well tossed. Toss with whipped cream mixture. Serve on a salad plate on top leaf lettuce and garnish with a dollop of whip cream, half cherry and chopped pecans or toasted almonds.
Grandma Jo's ribbon sandwiches
Grandma Jo is famous for making these sandwiches for luncheons and receptions. Mom used to make these sandwiches for weddings. They look fun died pink or yellow. A fun variation is to tie a ribbon around each square or slice!
3-4 Loaves of Bakery Sandwich bread/ Order it to be cut lengthwise. (Bread can be ordered died a pastel color if you like) You don’t have to have the bread cut this way it just makes it easier if you want to do loaves at a time. You can also make a luncheon loaf and cover the whole loaf in cream cheese and then slice it with a garnish on top of each slice.
Chicken Salad
4-5 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds
In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered.
2 Stalks of Celery
2 sprigs of parsley
2 c. mayonnaise
Meanwhile, finely chop 2 stalks of Celery, and sprigs of parsley in a food processor or a blender. I use a blender so the celery chunks are extremely fine, otherwise the sandwiches won’t hold together very well. Chop until almost pureed.
After chicken has cooled, chop in the blender so it is extremely fine so it can spread very smooth. Add approximately 2 c. mayonnaise to the chicken. Also use approx. 1/2 cup of broth left over from pot and add to chicken mixture. Mash the left over red pepper from chicken broth and add to chicken. Add the celery and parsley to mixture and stir well. If mixture seems dry, add more mayo and broth. Season with Lawry’s, black pepper and garlic salt (to taste).
Egg Salad
1 dozen eggs hard boiled and chopped very fine
1-2 Tbsp. Mustard
1 tsp. Black pepper
1/4 tsp. Paprika
Season with Lawry’s season salt- approx. 1/4 to 1/2 tsp.
Mix above ingredients so that it can be spread easily
Minced Ham
1 1/2 lbs. Ham (canned is softer) chop in blender until smooth
1 1/2 to 2 c. mayonnaise (depending on consistency, it should be quite moist)
1/4 c. sweet pickle relish
2 Tbsp. Mustard
2-3 Tbsp. Honey or Honey Mustard
1/4 tsp. Ground cloves
Do not add salt, Ham is salty enough
Mix above ingredients
You will need five layers of bread. Spread a layer of each mixture (including a single layer of cheez whiz or cream cheese on one of the slices) on each slice of bread.
If you are not making a luncheon loaf and want to serve as individual sandwiches, you can cut each loaf into about 12 slices. Each slice is approx. 1/2 inch thick. Be sure to remove all crust. If you don’t special order the bread and just want to use regular sandwich bread, you can just slice the bread into quarters and remove the crust.
Chill for several hours before serving.
3-4 Loaves of Bakery Sandwich bread/ Order it to be cut lengthwise. (Bread can be ordered died a pastel color if you like) You don’t have to have the bread cut this way it just makes it easier if you want to do loaves at a time. You can also make a luncheon loaf and cover the whole loaf in cream cheese and then slice it with a garnish on top of each slice.
Chicken Salad
4-5 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds
In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered.
2 Stalks of Celery
2 sprigs of parsley
2 c. mayonnaise
Meanwhile, finely chop 2 stalks of Celery, and sprigs of parsley in a food processor or a blender. I use a blender so the celery chunks are extremely fine, otherwise the sandwiches won’t hold together very well. Chop until almost pureed.
After chicken has cooled, chop in the blender so it is extremely fine so it can spread very smooth. Add approximately 2 c. mayonnaise to the chicken. Also use approx. 1/2 cup of broth left over from pot and add to chicken mixture. Mash the left over red pepper from chicken broth and add to chicken. Add the celery and parsley to mixture and stir well. If mixture seems dry, add more mayo and broth. Season with Lawry’s, black pepper and garlic salt (to taste).
Egg Salad
1 dozen eggs hard boiled and chopped very fine
1-2 Tbsp. Mustard
1 tsp. Black pepper
1/4 tsp. Paprika
Season with Lawry’s season salt- approx. 1/4 to 1/2 tsp.
Mix above ingredients so that it can be spread easily
Minced Ham
1 1/2 lbs. Ham (canned is softer) chop in blender until smooth
1 1/2 to 2 c. mayonnaise (depending on consistency, it should be quite moist)
1/4 c. sweet pickle relish
2 Tbsp. Mustard
2-3 Tbsp. Honey or Honey Mustard
1/4 tsp. Ground cloves
Do not add salt, Ham is salty enough
Mix above ingredients
You will need five layers of bread. Spread a layer of each mixture (including a single layer of cheez whiz or cream cheese on one of the slices) on each slice of bread.
If you are not making a luncheon loaf and want to serve as individual sandwiches, you can cut each loaf into about 12 slices. Each slice is approx. 1/2 inch thick. Be sure to remove all crust. If you don’t special order the bread and just want to use regular sandwich bread, you can just slice the bread into quarters and remove the crust.
Chill for several hours before serving.
Christmas Punch
This is a Christmas punch that was inspired by Grandpa Talmage because he loved grape juice and soda mixed together. Mom just elaborated on it and added more ingredients to make it more interesting.
1 can frozen cranberry juice
1 can frozen apple juice
1 can frozen lemonade
1 can frozen grape juice
1 bottle Martinelli’s sparkling apple juice
1 bottle lemon-lime soda (2 liter)
Mix all canned juices together and add 6 1/2 cans of water and place in a large metal or glass bowl (not in a glass punch bowl that breaks and spills on the floor like I did one Christmas)!
Put it in the freezer and freeze until slushy or fairly hard. Add amount of slushy mixture desired along with Martinelli’s and soda as needed and break up so it is slushy.
1 can frozen cranberry juice
1 can frozen apple juice
1 can frozen lemonade
1 can frozen grape juice
1 bottle Martinelli’s sparkling apple juice
1 bottle lemon-lime soda (2 liter)
Mix all canned juices together and add 6 1/2 cans of water and place in a large metal or glass bowl (not in a glass punch bowl that breaks and spills on the floor like I did one Christmas)!
Put it in the freezer and freeze until slushy or fairly hard. Add amount of slushy mixture desired along with Martinelli’s and soda as needed and break up so it is slushy.
Grandma Vera Jean’s Bow Knot Orange Rolls
These rolls are famous in the Jones family because Granna made them for Thanksgiving and for special occasions. They have been a family favorite for years.
1 1/4 c. scalded milk
1/2 c. Butter or Shortening
1/3 c. sugar
1/2 tsp. salt
1 pkg. Yeast
2 eggs beaten
1/4 c. orange juice
2 T orange peel
4-5 c. flour
Combine milk, butter and sugar and cool to luke warm and soften yeast in the mixture. Add eggs, juice and peel. Beat thoroughly and add flour next. Mix to a soft dough. Cover and let stand for 10 min. Place in greased bowl and let rise in a warm place until dough is double.
Bake on 400 degrees until golden brown for 15-20 min.
Glaze with a mixture of powdered sugar, orange peel, orange juice and a little butter until you get a smooth fairly runny consistency.
1 1/4 c. scalded milk
1/2 c. Butter or Shortening
1/3 c. sugar
1/2 tsp. salt
1 pkg. Yeast
2 eggs beaten
1/4 c. orange juice
2 T orange peel
4-5 c. flour
Combine milk, butter and sugar and cool to luke warm and soften yeast in the mixture. Add eggs, juice and peel. Beat thoroughly and add flour next. Mix to a soft dough. Cover and let stand for 10 min. Place in greased bowl and let rise in a warm place until dough is double.
Bake on 400 degrees until golden brown for 15-20 min.
Glaze with a mixture of powdered sugar, orange peel, orange juice and a little butter until you get a smooth fairly runny consistency.
Refrigerator Rolls
This is a great recipe that Mom always used for Thanksgiving and Christmas. They taste great with homemade jam!
2 packets of dry yeast dissolved in 1/4 c. warm water
4 1/2 c. flour
1/2 c. sugar
1/2 c. melted butter
1 c. warm water
3 beaten eggs
2 tsp. Salt
Mix all ingredients except for yeast and flour. Add yeast after ingredients are mixed. Then add flour, stirring until smooth- about seven minutes. Beating is important. Batter will be sticky and stiff.
Leave dough out for 1 hour to let rise. Stir down, cover and put in refrigerator overnight with a plate on top. Remove from refrigerator 3 1/2 hours before baking. Divide in half and roll it out. Use a small to medium sized glass to cut circles into the dough. Take each circle and spread it thick with butter. Fold it over with the butter inside. Bake at 425 or 400 for 12 minutes.
Tuesday, September 15, 2009
Zucchini bread
I made this recipe a few weeks ago when Debbie had a whole bunch of zucchini lying around. I got the recipe from one of Chris' friends. It turned out pretty good... Katie can testify.
- 3 1/4 cups all-purpose flour
- 1 1/2 tsp. salt
- 1 tsp. ground nutmeg
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups finely grated zucchini (I did not grate any of the skin)
- 1 tsp. lemon juice
- 1 cup chopped walnuts or pecans (optional)
- Cinnamon sugar (optional)
Preheat oven to 350 degrees. Grease two standard loaf pans.
In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix dry ingredients into wet. Fold in nuts. Divide into the two greased loaf pans. Sprinkle the top generously with cinnamon sugar (certainly not necessary, but certainly recommended). Bake for 1 hour, or until a toothpick inserted into center comes out clean.
*The cinnimon sugar is a MUST, it makes the bread taste more like yummy CAKE.
Monday, November 17, 2008
Best Pumpkin Cookies ever!
It has been over a year since any of the Jones girls have posted a recipe to our blog so I thought I'd get it going again. Yesterday I was blog hopping, my new found hobby, and I found this recipe. They sounded so yummy and I had a can of pumpkin in the cupboard so after the kids went to bed I whipped them up and they are FABULOUS! I can't stop eating them! Try it!
Hands down these are the best pumpkin cookies EVER! The frosting makes these cookies the bomb. You've got to make these this weekend.
Pumpkin Cookies
- 1 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup canned pumpkin
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Frosting:
Boil 3 TBLS butter and 1/2 cup brown sugar until combined (about 1 minute, don't boil to long or it will become hard when cooled.) Remove from heat and place in a mixing bowl and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cookies.
Saturday, October 27, 2007
Tyler's Halloween Eyeball Meatballs
This is for all of you out there who have a little boy who loves gross things for Halloween, more specifically EYEBALLS!
Meatballs
Spaghetti
Green Olives with pimentos
toothpicks
Pile the plate high with noodles and sauce. Place 2 meatballs right on top. Brake toothpick in half, stab the green olive with toothpick halve and attach it to the meatball. You have two monster eyes watching you while you eat!!!
*Of course, take the toothpicks out before you eat the meatballs! ;)
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