Monday, June 30, 2014

Breaded Veal Cutlet (Weiner schnitzel)


2 pounds veal steak
Crackers, crushed or bread crumbs
Lemon juice
Salt and pepper
1 large egg, beaten
1 egg, fried

Cut 2 pounds of veal steak, 1/2-inch thick, in pieces for serving.

Sprinkle with salt and pepper; dip cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes. (I put mine in the refrigerator to chill). Fry on both sides until nice and brown, and cooked. Sprinkle with lemon juice and garnish with a fried egg per portion.

Fried Pies


2 cups flour
1/2 cup shortening
Sweetened and stewed mashed fruit (apricots, peaches, prunes, thick applesauce, etc.)
1 teaspoon salt
1/3 cup cold water

Sift the flour and salt together; cut in the shortening and mix with hands. Add water. Roll out about 1/8-inch thick on a floured board.

Cut with a large round cookie cutter about 4-inches in diameter. In each round, place 1-1/2 tablespoons sweetened mashed fruit of choice. Moisten edges with cold water, fold to make a semi-circle and press edges together with a fork. Fry in deep fat.

Hot Biscuits


6 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 cups sour cream

Sift flour, salt and baking powder. Gradually add the sour cream, working as little as possible. Turn out onto a floured board and press out with hands. Do not roll.

Cut out with biscuit cutter and bake at 400 degrees for about 10 minutes until nicely browned and done.

Hamburger Steaks

1 pound ground beef
1/2 teaspoon salt
1 onion, minced
1 large egg, well-beaten
Pepper, to taste
1/4 cup bread crumbs

Mix in order given and shape into round cakes. Fry in butter until nicely browned on both sides.

Meat and Cabbage (Old German Recipe)


1 pound ground beef
2 tablespoons butter
1 large egg, well beaten
Juice of 1 lemon
1 teaspoon parsley, minced
Salt and pepper, to taste
1/3 cup rice, uncooked
1 onion, finely sliced
1 cup tomato soup
1 cup water
1 teaspoon sugar
1/2 cup celery, chopped
6 large cabbage leaves

Season the ground beef well with salt and pepper; add the egg. Mix well; mix in rice.

To make the sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper; cook for 10 minutes.

Wash the cabbage leaves and boil until tender. Drain and cool until they can be handled.

Put 2 tablespoons of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.

Whoopee Pie


1 cup granulated sugar
1-3/4 cups shortening
2 large eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon plus 1 teaspoon pure vanilla extract
2 large egg whites
1 tablespoon vanilla extract
1/4 cup whole milk
3 cups confectioners' sugar

Preheat oven to 350 degrees. Grease 2 baking sheets and set aside.

TO MAKE THE COOKIES - In a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add eggs and mix well.

Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda, and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well.

Drop by tablespoons onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes. Remove from the oven and cool on wire racks.

TO MAKE THE FILLING - In a large bowl using an electric mixer, beat the egg whites until stiff. Add the remaining 1-1/4 cups shortening and 1 tablespoon of vanilla, and mix well. Add the milk and sugar, and beat until smooth.

Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Serve immediately, or cover tightly and refrigerate before serving.

Makes about 2 dozen

Sunday, June 29, 2014

Cocoa Colada

Two cans coconut milk, 14 oz. each
1 cup water
1/2 cup sugar
8 oz. chopped milk chocolate
Coconut rum, optional
Toasted coconut, optional

Bring coconut milk and water to a simmer over low heat. Add the 1/2 cup sugar and 8 oz. chopped milk chocolate and whisk to melt. Spike with coconut rum if desired and garnish with toasted coconut.



3 c        all-purpose flour
1/4 tsp  baking soda
1/4 tsp  salt
2 tbsp   shortening
1 c        ice water

1.In a lg bowl, sift flour, baking soda and salt.
2.Cut in shortening until mixture resembles coarse crumbs.
3.Stir in water until mixture forms a ball.
4.Divide dough in half and shape into balls,wrap in plastic
   and refrigerate for 2 hrs or overnight.
5.On a lightly floured surface, roll one ball of dough to
   about 1/8'' thick,cut into 2'' squares.
6.Drop into simmering broth, and let cook for about 2 min.
7.Stir gently to prevent sticking; add more water if needed.
8.Simmer for about 15 min,or until dumplings are cooked through. 


1-3 lb     chicken, cut in pieces 
1/4 c      oil
1/4 c      margarine
1 c         flour
1 tsp      paprika
1/2 tsp   salt
1/2 tsp   seasoning salt
1/2 tsp   black pepper
1/2 tsp   garlic powder

1. Add 1 tsp salt to a lg bowl add water .
2. Rinse chicken and add to the salt water, soak for 20 min.
3. Preheat oven to 425°.
4. Place oil and butter in a shallow baking pan and set in the oven to get hot.
5. Combine the flour and seasonings and dredge the chicken in the flour mix.
6.  Remove pan from the oven and arrange the chicken in the pan skin side down,

     DO NOT CROWD ! 

7. Place in the oven and bake for 30 min, turn chicken and continue baking for
     20 to 30 min more, until nicely browned and juices run clear.

Lemon pepper Brussels Sprouts

2 lbs. fresh or frozen Brussels sprouts, thawed and halved
1 T. butter
1 T. canola oil
3 green onions, sliced
1 t. lemon juice
1/2 t. lemon pepper seasoning
1/4 t. salt

In large skillet over medium heat, cook Brussels sprouts in butter and oil for 10 to 12 minutes or until tender. Add green onions, lemon juice, lemon pepper and salt. Cook 1 minute longer. Makes 5 servings.

Coconut Rice Pudding (Slow Cooker)

2 3/4 cups water
3/4 cup long grain white rice
15 oz. can cream of coconut, not coconut milk
12 oz. can evaporated milk
2/3 cup sweetened flaked coconut, optional
1 T. dark rum, optional

In 4 1/2 to 6 quart slow cooker bowl, stir water, rice, cream of coconut and evaporated milk until mixed.
 Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.
 Meanwhile, toast coconut if using; Heat nonstick small skillet over medium heat until hot.
Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly.
 Transfer coconut to plate.
Remove bowl from slow cooker.
 Stir in rum if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl.
 If not serve right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
 To serve, spoon pudding into dessert bowls, then sprinkle with toasted coconut, if using. Serves 10 or makes 5 cups.

Broccoli n Tomato Pasta

8 oz.     uncooked spaghetti
2 cups   fresh broccoli florets
2            large tomatoes; peeled, seeded, coarsely chopped
2 cloves      garlic, minced
1/4 tsp.       crushed red pepper flakes
2 tbsp.  olive or canola oil
1/2 cup       each sliced ripe olives, minced fresh parsley
1/4 cup       grated Romano cheese
3/4 tsp.       salt
1/8 tsp.       pepper 

       In a large skillet or Dutch oven, bring 3 qt. water to a boil.  Add spaghetti; boil, uncovered, 5 minutes.  Add broccoli; boil 3 - 4 minutes longer or until pasta and broccoli are tender.  Meanwhile, in a nonstick skillet, sautè tomatoes, garlic and pepper flakes in oil 2 minutes.  Drain pasta mixture; add to skillet.  Add remaining ingredients and toss to coat.

Saturday, June 28, 2014

Grits Cakes

name for these might be "fancified cornmeal mush" or "southern-fried polenta."


4 cups chicken broth
2 1/2 cups old-fashioned stone-ground yellow grits
1/2 cup heavy cream
Freshly-ground pepper
1/2 cup cornmeal
1/2 cup olive oil

  1. Line a 9-inch square pan with wax paper. In a heavy saucepan, bring the broth to a boil and slowly stir in the grits. Simmer, stirring constantly, for 10 minutes.
  2. Stir in the cream and simmer, still stirring, another 10 minutes. Season it with the salt and pepper. The grits will be thick. Pour the mixture into the baking pan, smoothing the top with a spatula, and cool. Chill for at least two hours or overnight.
  3. Sprinkle cornmeal onto a work surface. Invert the grits onto the cornmeal and remove the wax paper. Cut the grits into four squares and halve the squares diagonally to form 8 triangles. Coat each triangle with the cornmeal. In a heavy skillet, heat the oil over medium heat until hot but not smoking. Fry the grit cakes in batches until golden on both sides (about 3 to 4 minutes total), adding more oil if necessary to keep them from sticking. Drain them on a paper towel.
  4. Serve them with homemade salsa.

Beef Tips over Noodles


1 small onion, diced 
1 tablespoon butter 
1 package "fondue" beef (ours was about 3/4 pound) 
1 (12 ounce) package wide or extra-wide egg noodles 
1 can condensed cream of mushroom soup 
1 (7 ounce) can mushroom pieces, drained, optional

Place large pot of water on to boil for the noodles and prepare noodles per instructions.

While waiting for the water to come to a boil, melt the butter in a large pan. Saute the onion for a couple of minutes. Place beef in the skillet and brown on all sides (see note above). The fondue beef cooks quickly and takes about 5 to 10 minutes to cook.

Add the can of mushroom soup and mix with the natural juices from the beef. Add the can of mushrooms and heat through. Drain the noodles and return to pot. Pour beef mixture over and toss.

Beef Tips and Gravy

Serves 4
Prep Time 15 minutes
Cook Time 1 1/2 to 2 hours


2 pounds cubed beef for stew, or round, or chuck
    roast, cut into cubes
3 tablespoons vegetable oil
1 small onion, chopped
2 cups water
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 package (.75 ounce) dry brown gravy mix
1 cup water

  1. In a large nonstick skillet, or Dutch oven, heat oil over medium heat. Saute onion until soft. Add beef cubes and cook, stirring often, until meat is browned on all sides.
  2. Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt and pepper to beef. Bring to a boil; reduce heat, cover and simmer for 1-1/2 to 2 hours.
  3. Meanwhile, combine gravy mix package with 1 cup water. Mix thoroughly and stir into meat mixture. Simmer, stirring frequently until slightly thickened.
Serve over rice, egg noodles, or mashed potatoes.

Friday, June 27, 2014

Batter Bread


This is a staple of the Cheyenne Indians.

1 quart milk or water
2 cups yellow or white cornmeal
3 eggs, separated
4 tablespoons melted butter
1 1/2 teaspoons salt
1/2 teaspoon pepper

Heat oven to 375 degrees F.

Bring milk to a boil in a large saucepan over medium heat. Gradually stir in cornmeal and cook, stirring, for a few minutes until thickened. Beat in egg yolks, butter and seasonings.

In a separate bowl, beat egg whites until they stand in stiff peaks. Fold whites into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30 minutes, until puffed and golden brown on top.

Serves 6.

Corn Soup


Peel the acorns and grind them. The outer part of the acorn is not used.

1 (2 1/2 pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.

Red Cabbage and Apple Salad

4 cups shredded red cabbage
1 cup apples, quartered and sliced thin
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons vinegar
3 tablespoons butter
1/2 teaspoon mustard
1/2 cup sour cream

Melt the butter in a saucepan. Add the cabbage and apple and stir until the butter coats the mixture and there are signs of softening, but the mixture is not really cooked. Add the vinegar, sugar, seasonings and mustard; simmer another 2 minutes, then stir in the sour cream. Serve hot

German Summer Salad

2 cups raw spinach, finely chopped
1 thinly sliced peeled cucumber
4 green onions, chopped
1/2 cup sliced radishes
2 cups cottage cheese
1 cup sour cream
2 teaspoons fresh or bottled lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika, to taste
1/2 cup minced fresh parsley

Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.

Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle.

Blend the sour cream with the lemon juice, salt and pepper and pour over the salad. Sprinkle the paprika in the middle and the parsley all around. Toss when ready to serve.

This is a very good meal in itself, but it's even better when served with thin slices of lightly buttered black bread

Hot Potato Salad with Bacon Specks Salad:

4 slices lean bacon 
1/2 cup finely chopped onions 
1/4 cup chopped celery 
1 tablespoon flour 
1/4 cup hot water 
1/2 cup heavy cream 
2 tablespoon Boiled Dressing
1 tablespoon vinegar 
1/2 teaspoon salt 
1/4 teaspoon freshly ground pepper 
4 cups diced, hot, boiled potatoes 
1 tablespoon finely chopped parsley 
1 teaspoon finely chopped chives
Additional heavy cream (optional) 
2 hard-boiled eggs, sliced

Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 tablespoon, return to medium heat, add onions and celery. Stir in flour to coat the vegetables. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.

Boiled Dressing:
1/2 cup granulated sugar 
1/2 teaspoon salt 
1 teaspoon dry mustard 
1/2 cup vinegar 
2 eggs, well beaten 
1 tablespoon butter

Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.

Thursday, June 26, 2014

Toastie Dogs

10 wieners
3 tablespoons melted butter
1/2 teaspoon mustard
10 slices soft bread
1 teaspoon catsup
American Cheese Spread or 10 slices American Cheese

Place a slice of cheese on bread or spread bread with cheese spread.

Place wiener on bread and roll up tight. Place on baking sheet.

Mix butter, catsup and mustard together. Brush top of bread rolls with mixture. 

Bake at 400 degrees F for 15 minutes or until light brown.

Chile-Chocolate Pretzels


2 cups milk chocolate chips 
1 teaspoon cayenne 
2 tablespoons vegetable shortening 
36 pretzels

In a microwave-safe bowl, combine the chocolate, cayenne and vegetable shortening. Microwave on 50 percent power for 1 minute, then remove and stir. Continue this process in 10-second increments until mixture is smooth and blended. Dip the pretzels in the chocolate one at a time, making certain to coat both sides. Place coated pretzels on wax paper, then chill in the refrigerator until hard.

Makes 36 pretzels.

Peach Honey Butter


Use as a topping for pancakes, French toast, chicken or pork.

3/4 cup butter
1 (16 ounce) can unsweetened peach halves
1 teaspoon ground cinnamon
2 tablespoons honey

Drain peaches and place into a large bowl. Add honey and cinnamon. Mash to the consistency of chunky applesauce.

Jalapeno Pepper Butter


Great to use on corn on the cob!

1/2 cup unsalted butter
2 jalapeno peppers, finely minced
1/2 teaspoon ground cumin

Beat butter with electric mixer until light. Beat in jalapeno peppers, then the cumin. Refrigerate until ready to use.

Honey Butter

1/2 cup butter, soft
3 tablespoons honey
1/8 teaspoon cinnamon

Mix all together until blended and serve on bread, muffins, scones, fruit bread, etc.

Flavored Cream Cheese

Start with 8 ounces cream cheese at room temperature. Whip together with any of the following:

Lemon - 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and 1 tablespoon confectioners sugar.

Strawberry - 1/2 cup sliced strawberries and 1 tablespoon powdered sugar.

Peach - 1/2 cup peeled and diced peaches and 1 tablespoon powdered sugar.

Lox - 1 ounce (or more to taste) slivered lox. Optional additions: 1/4 cup chopped red onion; 1 or 2 tablespoons capers.

Cinnamon - 3 tablespoons brown sugar and 1 teaspoon cinnamon.

Hot pepper - 1 or 2 jalapenos, seeded and chopped, and 2 tablespoons chopped chives.

Herb - 1 teaspoon chopped fresh rosemary, 1 tablespoon chopped green onion and 1/2 teaspoon paprika

Fresh Peach Cobbler

2 cups fresh sliced peaches (or one 29 ounce can of sliced
peaches, drained)
1 cup Bisquick All Purpose Mix (all purpose flour may be
used, but Bisquick is the best choice for flavor)
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar


Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and
cinnamon together until thoroughly mixed.  Stir in melted butter.  

In a medium mixing bowl, stir sugar and peaches.  Spoon
 peaches over the cobbler crust.

Bake for one hour or until crust is a golden brown.  Serve
warm and enjoy! 
Serve Hot or Cold , With or Without Vanilla Ice Cream..

Wednesday, June 25, 2014

Fudge in a Bag


1/2 cup cocoa powder
1 box confectioners sugar
1/2 cup butter or margarine
1 teaspoon vanilla extract
3 ounces cream cheese

Add all ingredients to a one gallon zip-lock bag and seal. Pass bag around and let everybody help mix it up by squeezing it for 30 minutes. Fudge can be served out of bag or spread on pan and cut.

Fudge Striped S'Mores

1 box Keebler Fudge Stripe Cookies
1 bag large marshmallows

Roast marshmallows on a green stick or roasting stick. Take two (2) Fudge Stripe Cookies, chocolate side in, and pull the marshmallow off the stick. Squeeze cookies together a little bit. The heat of the marshmallow melts the chocolate a little.

Chuck Wagon Mush


2 sliced potatoes
1 sliced onion
2 cups corn bread, approximately
Salt and pepper

Put sliced potatoes and onion in a cast iron skillet. Add water to cover. Cook until potatoes are soft, breaking the potatoes up as they cook. Add crumbled cornbread and additional water to make gruel. Add salt and lots of pepper to taste. Serve when piping hot.


6 frankfurters, sliced
2 teaspoons dried onion flakes
1/4 teaspoon oregano
1 tablespoon margarine
1 (28 ounce) can New England baked beans
1 medium tomato, cut into wedges

Sauté wieners, onion and oregano in margarine until browned. Add beans and simmer 10 minutes. Add tomato wedges and heat gently.

Backcountry Breakfast

2/3 cup (or maybe a little bit more) oatmeal 
1/4 cup Carnation low fat powdered milk 
1/3 cup raisins 
1/3 cup mixed nuts (chopped walnuts and sliced almonds) 
Dash shelled sunflower seeds 
1 tablespoon brown sugar

Mix ingredients thoroughly in a bowl and pour contents into a zip-type bag.

When ready to eat breakfast, dump contents of the bag into a pot and add 2 cups boiling water. Let contents sit for two minutes, then serve.

Tuesday, June 24, 2014

Delicious Hot Wings


1 quart Texas Pete Hot Sauce
1 cup soy sauce
1 tablespoon granulated onion
2 tablespoons granulated garlic
2 tablespoons thyme leaves
1 1/2 tablespoons crushed red pepper flakes
28 chicken wings, split


  1. Mix Texas Pete Hot Sauce and all the spices; set aside.
  2. Clean and split the chicken wings. Pour the sauce over and bake in oven for 1 hour at 300 degrees F.
  3. Remove the chicken from the sauce and place on rack above a paper lined sheet tray. Return to oven and cook until chicken has a dry-like appearance. Then baste with sauce and return to oven. Repeat this step until sauce is used up. When half the sauce is used, try a wing and see if it is the flavor you want. (this halfway point will smack your mouth and finish with a mild slow burn. This is what I call "red fire" appearance).
  4. If wanting the real thing, continue until sauce is gone. The chicken will have what I call a" black fire" appearance. At this point in the process it will grab your lips and attempt to rip them off and then finish off with a pleasant medium hot slow burn.

If you want, you can try marinating them in the sauce overnight then cooking. It gives a full deeper flavor. Not as hot this way.

This was in the making over a 5 1/2 year period. One taste and you will limit who you give them to or eat all of them yourself.

Monday, June 23, 2014

Coconut Cream Pie

Makes 8 servings 

A rich and smooth pie. It takes a half hour to make, but is well 
worth the effort! 

1 cup white sugar 
1/2 cup all-purpose flour 
1/4 teaspoon salt 
3 cups milk, room temperature 
4 large eggs 
3 tablespoons butter 
1-1/2 teaspoons vanilla extract 
1 cup flaked coconut 
1 (9 inch) pie shell, baked 

1. In a medium saucepan, combine sugar, flour and salt over a medium 
heat; gradually stir in milk.
 Cook and stir over medium heat until 
the mixture is thick and bubbly.
 Reduce heat to low and cook 2 
minutes more.
 Remove the pan from heat.

2. Separate the egg yolks from whites. Beat the egg yolks slightly. 

Gradually stir 1 cup of the hot mixture into yolks.
 Return the egg 
mixture to the saucepan and bring the entire mixture to a gentle 
 Cook and stir 2 minutes before removing the pan from heat. 

3. Stir butter, vanilla, and coconut into the hot mixture.
 Pour the hot filling into the baked pie crust.
Cool. Cover and chill to store the pie if not serving immediately. 

Grandma's Egg Custard Pie

Makes one 9-inch pie 

This is the 1999 American Pie Council's National Pie Championship's 
first place winner in the Custard Pie Category. 

1 (9 inch) unbaked pie crust 
3 large eggs, room temperature, beaten 
3/4 cup white sugar 
1/4 teaspoon salt 
1 teaspoon vanilla extract 
1 egg white 
2-1/2 cups scalded milk 
1/4 teaspoon ground nutmeg 
3 drops yellow food coloring (optional) 


Preheat oven to 400 degrees F (205 degrees C). 
Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the 
scalded milk. For more yellow color, add few drops yellow food 
Line pie pan with pastry and brush inside bottom and sides of 
shell with egg white to help prevent a soggy crust. Pour custard 
mixture into pie crust. Sprinkle with nutmeg. 
Bake for 30 to 35 minutes or until a knife inserted near center 
comes out clean. Cool on rack.