Per quart of water: 3 T sugar, 1/2 tsp salt, 1/2 of a koolaid packet, or just splash a bit of lemon or lime juice in once you’ve mixed the rest into the water.
Hawkerade (KHR)
Category Archives: Recipes
Golden Seafood Casserole (Alice Wesner)
Originally this recipe was discovered in a book that came with some cookware. It has been altered to personal tastes since.
1/4 c butter
1/4 c flour
2 c milk
(salt and pepper)
3 boiled eggs, sliced
6 -8 oz frozen shrimp
1 can tuna, drained
3 oz cooked mushrooms
7 1/2 oz crabmeat
4 oz cheddar, grated
2 c breadcrumbs mixed with 1/4 c melted butter (Or whatever amount seems right, using that ratio. How many breadcrumbs you need depends heavily on the size and shape of your casserole.)
Make white sauce with butter, flour, and milk. (Melt butter, carefully stir the flour into it, add milk.) In 2 qt casserole, layer eggs, shrimp, sauce, tuna, suace, mushrooms, sauce, crabmeat, sauce. Top with breadcrumbs.
Bake 1 hour at 325.
Fruit and Yogurt Smoothie (Cusinart)
The taste of this took me back to memories of Orange Julius. Bit thick for drinking, though.
2 c pineapple chunks
1 cutup banana
1 c OJ
1 c yogurt
2 c strawberries
Chocolate Cookie Press Cookies (Wiltons)
These were absolutely amazing. First definable as “dark chocolate” cookies I have ever come across. However, a warning should be given as to the potentially addictive quality of these cookies.
1 1/4 c butter
3/4 c sugar
2/3 c brown sugar
2 eggs
2 1/2 c flour
3/4 c cocoa
1/2 tsp baking soda
1/4 tsp salt
Cream butter and sugar. Add eggs. Sift together flour, cocoa, soda, and salt. Add to butter mixture gradually, mixing as you go.
Bake 10-12 minutes at 375.
Bisque of Clam and Chicken (Alice Wesner)
This recipe was revised from one within the Williamsburg cookbook by Alice Wesner. As far as altering the recipe goes, she says that either shrimp or crab can be used to replace the chicken, if needed, and it is still tasty, although not as good as the original.
This recipe accidentally became a family tradition – she’d made it one year at Thanksgiving, and it received rave reviews. The next year, there were no specific requests, and there was sadness at the absence of the Bisque. Since then it has become a traditional starter for holiday meals, and now that I’ve tasted it, I can understand why.
1 1/2 c clam juice (from the can, top off with water)
2 T onion
1/4 c celery, diced
1 small bay leaf
2 c chicken broth
2 T butter
3 T flour
1 can boned chicken (8 oz)
1 can minced clams (8 oz)
1 c light cream
(salt and pepper to taste)
1/4 c whipping cream for the garnish
Simmer clam juice, onion, celery, and bay leaf for 30 minutes. Add chicken broth and bring to a boil (you can strain it for a smoother texture here, but it tastes quite good without doing so). While waiting, melt butter in a medium sauce pan and add flour. Add hot stock, stir until blended. Add chicken, clams, and light cream. Season. Simmer 20 minutes, stirring as needed. Whip cream and garnish soup. (Can skip the garnish if you want, still a lovely soup without it.)
Sourdough Starter Maintenance (Big Bear)
Starting from 1/2 c
Add 2 3/4 oz water and 1/2 c flour. Let rise.
Feed again with 5.5 oz water and 1 c flour. Let rise and fall. Can then be stored, fridge or freezer.
Party Ham Casserole (McCall’s)
This was quite tasty, with the alterations listed below.
4 oz noodles
10 1/2 oz condensed cream of mushroom soup (or uncondensed portabella)
1/2 c milk (leave out if you use uncondensed soup)
1 tsp instant minced onion (or grate an appropos amount of fresh)
2 tsps prepared mustard
1 c sour cream
2 c leftover cooked ham, cubed or slivered
1/4 c packaged dry bread crumbs
1 1/2 T butter, melted
1 T grated Parmesan cheese
Preheat oven to 350. Grease 1 1/2 qt casserole.
Make pasta as directed. Drain and rinse with cold water.
Combine soup and milk in small saucepan, combining until smooth. If not using condensed soup, just heat it through.
Add onion, mustard and sour cream, stirring until smooth.
In prepared casserole, layer half the noodles, ham, and sauce. Repeat.
Bake for 25 to 30 minutes or until golden brown.
Tasty Tofu Salad (CER)
Combine in visually appealing amounts:
Pasta (Bowtie) (1/2 package)
Olives (Green or Black or Both) (1 can)
Onion (scallions, red, …)
Cubed Extra-Firm Tofu (3/4 package)
Mozzarella, shredded or shake parmesan
(Chicken)
vinegar based dressing of choice
Mix together, let sit at least 30 minutes, and shake and serve.
Susan’s Meatloaf (Susan Roller)
Make meatloaf mix as per usual, sauteing the onion. Flatten on wax paper. Make a filling of mashed potatoes, an appropriate cheese for your flavour preference (we’ve had luck with both cheddar and parmesan) and appropriate spices for your chosen cheese. Mushrooms can also be used. Roll it up, and bake at 350 for 1 to 1 1/2 hours.
Chicken with Tomato Sauce and Butter (Madhur Jaffrey)
4 chicken legs
2 chicken breasts
2 medium sized onions, peeled and chopped
5 cloves garlic, peeled and coarsely chopped
2″ by 1″ piece fresh ginger, peeled and coarsely chopped
1 stick cinnamon, 2 1/2 to 3 inches long, broken up
seeds from six whole cardamom pods
8 whole cloves
1 tsp whole black peppercorns
2 bay leaves, crumbled
1 hot dried red pepper, crumbled
6 T veget oil
16 oz canned tomato sauce
1 tsp salt
4 T lightly salted butter
Remove skin from chicken. Divide legs and quarter breasts. Pat dry and set aside.
Blend: onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 T water.
Heat oil. When hot, add chicken pieces, and brown (minute a side). Remove and set aside.
Lower heat to medium and pour in blender paste. Either shield the pot, or close your eyes and avert your face as you do so. Stir and fry for five minutes, scraping the bottom of the pan as you go. Add tomato sauce, 3/4 c water, and salt. Bring to a boil. Cover. Turn heat to low and simmer 30 minutes, stirring every 6-7.
Add chicken to pot. Bring to a boil, cover, and simmer over low heat for 25-30 minutes. Stir every 5-6 minutes to avoid sticking and burning.
I suggest preparing to this point in advance, and leaving it in the fridge for a day or so. The improvement to the taste is incredible.
Cut the butter into four pats. Take off heat. Add butter, and stir in gently.