Category Archives: Recipes

by

Almond Tile Cookies (McCall’s)

Benefit to making things that produce as many leftovers as some of my choices of late is that sometimes I can use my cooking time to make something more interesting.  This was the first time I had made this particular style of cookie, and it was an amusing experience.
Warning:  This recipe doesn’t make very many cookies.  The count for me was 17 (though it claims 3 dozen), although I was less particular about the “drop by teaspoon” and I didn’t flatten them out or curl them.
2 egg whites
1/2 c sugar
1/4 tsp vanilla
3 T butter, melted
3 T flour
1/2 c sliced, blanched almonds
Preheat oven to 400.  Grease large cookie sheet and dust with flour.  (Unless using nonstick or silicone.)  Combine egg whites, sugar, and vanilla – beat with a whisk about 2 minutes, or until sugar is dissolved.  Add melted butter and flour, beat until smooth.  Stir in almonds.
Drop by teaspoonful onto cookie sheet.  With a small spatula, spread each to a 3 inch circle.  I only put six in per cookie sheet.  Bake 4 to 5 minutes, or until cookies are golden brown around edge and lightly browned in the center.  Immediately, using the spatula again, remove cookies carefully, and place over a rolling pin to curl them.  Repeat until out of batter.

Print Friendly, PDF & Email
by

Spinach Frittata (McCall’s)

3 T oil

1/2 c thinly sliced onion

10 eggs

1 c finely chopped raw spinach (1/2 lb)

1/3 c grated Parmesan cheese

1 T chopped parsley

1 small clove garlic, crushed (I think I used a couple, my household really loves garlic.)

1 tsp salt

1/4 tsp pepper

PReheat oven to 350.  Heat oil in 10 inch heavy skillet (if using cast iron, make sure it is well-seasoned, or reseason it before starting.)  Add onion, saute until onion is tender and golden brown.  In large bowl, combine remaining ingredients.  With wire whisk or fork, beat until well blended.  Turn into skillet, with onion.  Cook over low heat, lifting from bottom with spatula as eggs set.  (It says three minutes, I guesstimated when it looked right-ish.)  Bake, uncovered, 10 minutes, or until top is set.  This can take quite a bit.  With spatula, loosen from bottom and around edges.  Cut into wedges and serve.

Print Friendly, PDF & Email
by

Alsatian Pot Roast (McCall’s)

3 lb chuck pot roast

2 T oil

5 medium carrots, pared and cut in 2 inch lengths

5 medium onions, peeled and quartered

1/2 tsp dried thyme leaves

1 T wine vinegar

6 juniper berries

1 tsp salt

2 lbs sauerkraut

Trim any fat from beef.  In hot oil in a 5 qt Dutch oven, brown beef, turning on all sides.  Add carrots, onions, thyme, 2 1/2 c water, vinegar, juniper berries, and salt.  Cover and cook over medium heat for 2 hours, turning once.  Wash and drain the sauerkraut, add to beef, cook covered for another half hour, stirring occasionally.   Serve.

Print Friendly, PDF & Email
by

Homemade Mixed Pickling Spice (Cooks.com)

4 3 inch cinnamon sticks

1″ dried ginger root

2 tsp mustard seed

2 tsp whole allspice

1 1 1/2 inch whole dried red pepper

2 tsp whole black pepper

2 tsp whole clove

2 tsp dill seed

2 tsp coriander seed

2 tsp whole mace, crumbled

8 bay leaves, crumbled

Break up the cinnamon sticks and ginger root and whole pepper in order to be able to make smaller measurements.

Print Friendly, PDF & Email
by

Rouladen (Betsy Codier)

6 slices bacon (slightly cooked)

2 T bacon drippings

4 c sliced onions

6 1/4 lb beef tip steaks

Dijon

6 dill pickle spears

2 T oil

flour

1 1/3 c + 2 T water

Equivalent of 2 cubes beef bouillon or broth

1 tsp thyme

1 bay leaf

6 T flour

Hot cooked noodles

Cook onions in drippings until tender.  Remove onions.  Spread steaks with mustard, top w/ bacon, pickle, and onions.  Roll, coat with flour.  Brown meat.  Add water, bouillon, thyme, and bay.  Boil.  Simmer 30 minutes or until tender.  Remove meat and bay leaf.  Mix 2 T water, 6 T flour into skillet mix.  Cook and stir until thickened.

Serve on the noodles, using the thickened sauce.

Print Friendly, PDF & Email
by

Beef Burgundy (Betsy Codier)

Mix in bag:  1/2 c flour, 3/4 tsp salt, 1/4 tsp pepper

Add 1 1/2 lb of round steak, cubed, and shake to coat

Heat 4 T oil in dutch oven, add beef and flour mixture.  Brown.

Add:  1 1/2 c water, 1 c burgundy, 1 1/2 tsp bouillon, 1 med onion (chopped), 1/2 c fresh parsley, 1 tsp thyme, 2 halved cloves garlic, 2 bay leaves

Heat to boiling.  Cover.  Simmer 2 hours.  Add 8 oz mushrooms.  Simmer 20 minutes.  Brown some almonds and use as a garnish (opt).

Print Friendly, PDF & Email