Things My Mommy Used to Cook

8/7/2019 Things My Mommy Used to Cook

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Things My

MommyUsed

to Cook(And some things thatneed tobe handed down)

Things Mommy Used to Cook by Diana Miller islicensed

under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.


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BAKING POWDER BISCUITS 3

4 cup flour1 1/3 tablespoons Baking Powder2 tsp Salt4 tablespoon Shortening2 cup sweet milk or soured milk

Sift dry ingredients together. chop in shortening, addmilk gradually. Mix to a smooth dough, roll out

1/2" thick. Cut with biscuit cutter. Handle aslittle as possible to make light, flaky biscuits.Bake in a quick oven. 350C 12-15 minYield: 10-12 biscuits

BBQ SAUCE 5

1 can (10 3/4 oz) tomato soup, condensed

1 can (8 oz) tomato sauce1/2 cup light molasses1/2 cup vinegar1/2 cup light brown sugar; packed1/4 cup vegetable oil2 tablespoon onion; finely chopped1 clove garlic; minced2 tsp seasoned salt2 tsp dry mustard

2 tsp Worcestershire sauce2 tsp orange or lemon zest1 tsp paprika1/2 tsp pepper

Use this barbecue sauce on chicken or meat.Cook Time: 20 minutesPreparation:Combine all ingredients in a medium saucepan. Bring to aboil.Reduce heat; simmer, uncovered, for 15 to 20 minutes.Brushon chicken or meat duringlast 15 minutes of grilling.Makes about 3 1/2 cups - freeze extra sauce.


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BEANS & CORNBREAD 6

1 package beans; great northern, navy, etc1 Water1 large onion; chopped2 tablespoon garlic; minced2 tsp pepper6 stalks celery; chopped, finely1 cup barley; optional1 stick Butter1 lb ham; cubed (optional)

Pick through beans to remove rocks, and other impurities.Rinse beans well.Put bean into pan and cover with water. Add 1 T bakingsoda to water. Boil for one hour. Drain and rinse beans.Place beans in crock pot and cover with water plus oneinch. Add onion, garlic, pepper, celery, and barley (yes, Iadded barley) If using pinto beans, omit barley and celery.Cook on low for about 8 hours. Check frequently, to makesure it isn't burning. Add water as needed, to prevent

burning. Depending on the type of beans, this could take6-12 hours. If there is enough water, you can start thisbefore bed.Add butter and ham and stir well about 1 hour beforeserving.Serve with Corn Bread (see recipe)

BANANA NUT BREAD 4

1/2 teaspoon salt

1 cup sugar1 teaspoon baking powder1/2 cup shortening3 bananas; mashed (1 1/4 cups)2 eggs1 1/4 cup walnuts2 cup flour1 teaspoon vanilla1 teaspoon baking soda1/2 cup buttermilk*

Cream together sugar, shortening, eggs, and flour. Addsoda and buttermilk* Mix in salt and baking powder. Addmashed bananas and fold in nuts and vanilla. Pour intogreased and floured pan. Bake at 350F for about an hour.It is done when a knife inserted comes out clean. Whenyou push in the top, it should spring back.* if you do not have buttermilk, use the same amount ofregular milk, minus one teaspoon, and add one teaspoonof lemon juice to the milk, and stir before adding it. This is

the way I always made it.


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BEARNAISE SAUCE 7

* 3 tablespoons tarragon vinegar* 2 tablespoons sherry wine or red wine vinegar

* 1 medium shallot, finely minced* 3 egg yolks* 4 ounces soft butter* salt and pepper to taste* dash cayenne pepper* 1 tablespoon fresh chopped tarragon or 1 teaspoondried leaf tarragon* 1 tablespoon plus 1 teaspoon fresh chopped parsley

Preparation:In a small saucepan, combine tarragon vinegar, winevinegar, and the minced shallot. Simmer until the vinegarhas been reduced to about 1 tablespoons. Strain thevinegar mixture and return to the saucepan; set aside tocool to lukewarm.Add the egg yolks to the strained vinegar and whisk toblend.

Place the small pan over a slightly larger pan of hot waterand continue whisking. Add the soft butter, a fewtablespoons at a time, whisking until the sauce thickensand all the butter has been added. Add salt and pepper, totaste, and the cayenne. Stir in the herbs. Serve with steakor fish. If the sauce separates, stir over hot water untilsmooth.

BEER BREAD 9

3 cups self-rising flour; sifted3 tsp Baking Powder; omit if using S-R flour1 tsp Salt; omit if using S-R flour1/4 cup sugar1 12 oz can beer1/2 cup Butter; melted

SERVES 6 -81. Preheat oven to 375 degrees.

2. Mix dry ingredients and beer.3. Pour into a greased loaf pan.4. Pour melted butter over mixture.5. Bake 1 hour, remove from pan and cool for at least 15minutes.6. NOTES: Sifting flour for bread recipes is a must-do.7. The final result should be a thick, hearty and verytasteful bread,


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CARROT CAKE 10

2 cup flour2 cup sugar1 tablespoon cinnamon

2 teaspoon soda2/3 cup cooking oil2 cup grated carrots4 eggs1 cup chopped nuts

Cream Cheese Frosting1 package cream cheese1/4 stick margarine or butter

1 teaspoon vanilla2 1/2 cup powdered sugarAdd each ingredient, in order, and mix after each addition;beat well.Pour into greased pan. Bake at 350F one hr., or untildone. Start testing at about 45 minutes.Frost with the cream cheese frosting, if desired.

Frosting:

Cream butter and cream cheese together. Add vanilla andpowdered sugar and blend well. Thin with a little milk ifnecessary for spreading.

BEER BATTER 8

1 box bisquik ( you wont use all of it)1 large can beer1 tsp paprika

1 tsp onion powder; to taste1 tsp garlic powder; to taste2 tsp black pepper; to taste

Clean & prepare your fish shrimp or whatever you aregoing to deep fry. Make sure it is dry to the touch. Ifnecessary, you can coat with flour first, to make the batterstick.Start heating your deep fryer or frying pan to about 425degrees.

**Be careful it is easy to over heat the oil & cause a fire***If the oil does catch fire, have a lid that fits the pan handy& quicklycover the pan with the lid & it will put out the fire**Get a box of BISQUICK pancake batter , Follow thedirections on the box to make 12 to 15 pancakes. Butreplace all liquids in the pancake recipe with your favoritebeer. The more flavorful the beer, the more flavor thebatter will have.

Also add your favorite spices to the batter, a pinch of salt ,blackpepper , garlic powder, Cajon spice, onion powder , Whatever you like is OK. Makes great onion rings, too.Dip the fish or what ever you are cooking into the batter &carefully drop it into the hot oil. Let it cook till it is goldenbrown on the out side.This will take about 10 to 12 minutes.Scoop out the fish & place on a wire rack or paper towels

to drain.Let it cool a little , Because it will be HOT ! ! !Serve with your favorite tartar sauce , Cajon sauce,ketchup or whatever


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CHICKEN CHOW MEIN 11

1 can chow mien noodles2 tablespoon oil1/2 cup celery; cut on slant1/2 cup carrots; cut diagonally1 medium onion; coarsely chopped2 tablespoon soy sauce

1 tsp sugar1/2 cup chicken broth1/2 cup bean sprouts1 cup shredded cooked chicken ( or shrimp)1 tablespoon cornstarch2 tablespoon Water1 can bamboo shoots1 can Water chestnuts

Cooked Rice, Lo Mien Noodles, or Chow MienNoodles

Heat oil. Stir fry celery and onion over high heat 2 to 3minutes.Separating onion into layers. Add soy sauce, sugar, broth,and bring to a boil. Add bean sprouts and chicken, andremaining ingredients. Dissolve cornstarch in water andadd gradually to sauce. Simmer gently until thick.Serve over chow mien noodles, rice, or lo mien noodles

Serves 4-6

CHILE RELLENOS 13

4 each Anaheim, Ancho or similar Pepper1/2 lb Monterey jack cheese; thinly sliced1/4 cup flour6 each kind eggs; separated2 cup Salsa Verde2 cups Salsa1 cup oil

Fillings should be at room temperature or slightly chilled. Iffillings arehot, the juices will flow out and cause the coating to slideoff.Use enough filling to stuff each Chile Rellenos ascompletely as possible,

but not so much that the seam won't hold together.Recipe Instructions:1. Rinse the chilies.2. Preheat your oven to broil.3. Place the chilies in a 9 x 14 baking dish and place onthe top shelf ofyour oven.4. Watch and listen closely. When the skins start to makepopping sounds and to char and turn black in places, take

the chilies out and flip them over. Be sure and use apotholder so you don't burn your hands!


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(Chile Rellenos, cont)14

5. When both sides are fairly evenly charred, remove themfrom the oven. (Or use a Brule torch to roast them this ismuch easier)6. Wrap each chili in a moist paper towel or place in asealed plastic bag to steam.7. After a few minutes, check them. Once the skin comesoff easily, peel each chile.8. Cut a slit almost the full length of each chile. Make asmall "t" acrossthe top, by the stem. Pull out fibers and seeds (this iswhere the heat

is) and replace with a slice of cheese. You can set theseaside, for a few minutes or a few hours if you put them inthe refrigerator.9. Whip the egg whites at high speed with an electricmixer, until stiffpeaks have formed.10. Heat the oil in a skillet until a drop of water sizzleswhen droppedinto the pan.

11. Beat the egg yolks with one tablespoon flour and salt.Mix the yolks into egg whites and stir until you have a thickpaste.12. Roll the chilies in 1/4 cup flour and dip each one in theegg batter.Coat evenly. Fry, seam side down on both sides untilgolden brown. Place on paper towels to drain.13. Meanwhile, heat the salsa in a medium saucepan(either one or some of each). Place one or two Rellenoson each plate and pour salsa over them.

Yield: 4 servings

CHICKEN ARTICHOKE SALAD 12

(This is Jerrys Contribution for this book)

1 pkg. chicken vermicelli/rice mix (i.e. Rice-A-Roni

chicken)1 jar marinated artichoke hearts (drained and

chopped)2 tbsp. chopped onion

1/4 tsp. curry powder10 to 15 sliced Spanish olives

1 c. diced, cooked chicken

1/4 c. salad dressing (i.e., Miracle Whip ormayonnaise)

Cook rice mix according to instructions on package.Chill. Drain artichoke hearts, saving the marinade.

Mix chopped artichokes, onion, olives, and currypowder with chilled rice mixture.

Mix 1/4 cup salad dressing with reserved marinade.Stir until smooth. Pour over rice mixture. Chill until

ready to serve, at least overnight for flavors tomingle.


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COLD SPAGHETTI SALAD 15

1 lb spaghetti; cooked1 tomatoes; diced1 cucumbers; dicedred & green peppers; chopped1 green olives, sliced; optional1 black olives, sliced; optional1 fresh mushrooms, chopped; optional1 bottle Italian dressing or Balsamic Vinaigrette

Chop veggies, mix, and pour some of the dressing overthem and let them marinate. Pour dressing over spaghettiwhile it is still warm. Mix in veggies when the spaghetti iscool.Refrigerate overnight.

You can increase the vegetables as much as you want,based on your own taste.

CORNBREAD 17

2 eggs2 2/3 tablespoons sugar2/3 cup flour7 1/8 tablespoons cornmeal1 1/3 tsp Baking Powder1/6 tsp baking soda1/2 tsp Salt2/3 cup buttermilk; see note2 2/3 tablespoons Butter; meltedStep 1: Beat eggs in a large bowl until lemon colored andsmooth.Step 2: Add sugar and mix well.Step 3: In a separate bowl, sift and measure flour. Sift

again withcornmeal, baking powder, baking soda, and salt.Step 4: Add dry ingredients alternately with buttermilk toegg and sugar mixture.Step 5: Stir in melted butter and pour into a buttered andfloured 8" x 8" x2" baking dish.Step 6: Bake about 25 minutes at 400 degrees or until atoothpick inserted in the center come out dry.Makes 6 servings. This quick bread is special because it

doesn't fallapart.Serve this cornbread recipe warm with butter and honeyI always ran a stick of butter over the cornbread as soonas it came out of the oven, melting a light layer over thetop.

Note: If you don't have buttermilk, use the same amountof milk, minus 1 tsp, and add 1 tsp lemon juice, and stir.This will be just as good, if not better. I never usedbuttermilk


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CREAM CHEESE-SALSA DIP 18

1 8 oz pkg cream cheese; softened1/4 cup pace thick & chunky salsa1 chopped fresh cilantro (opt)

Thoroughly mix salsa and cream cheese. Add more salsato taste.Place in bowl and serve with chips or other dippers.Another option:Place cream cheese on rimmed plate; let stand at roomtemperatureabout 30 minutes to soften. Pour Pace Thick & ChunkySalsa over andaround cream cheese. Garnish with cilantro, if desired.Serve with

vegetable dippers, crackers or chips.

COLESLAW 16

8 cup cabbage; finely chopped1/4 cup carrot; finely chopped1/3 cup granulated sugar1/2 tsp Salt1/8 tsp pepper1/4 can milk1/2 cup mayonnaise1/4 cup buttermilk1 1/2 tablespoon white vinegar2 1/2 tablespoon lemon juice

Be sure that the cabbage and carrots are chopped up intovery finepieces, about the size of corn kernels. Combine the sugar,salt, pepper, milk, mayonnaise, buttermilk, vinegar, and

lemon juice and beat until smooth.Add the cabbage and carrots. Mix well. Cover andrefrigerate for atleast 2 hours before serving.Makes 8-10 servings.

This is just like the KFC Cole slaw

Yield: 8-10 servings


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CREME BRULEE 19

1/2 vanilla bean2 cups heavy cream4 egg yolks1 pinch Salt1/4 cup sugar8 - 12 tsp sugar (extra fine works best)

Position oven rack in the middle position and preheat to

300C.Have a medium saucepan of boiling water ready.Line a shallow baking pan with a kitchen towel.Split vanilla bean down the middle and scrape the seedsinto a 2-qt saucepan. Add the cream and the vanilla beanand set the pan on medium heat. Warm until bubbles formaround the edge and it begins to steam. (Do not boil)Remove from heat and let cool for 15 minutes.In a large bowl whisk together egg yolks, salt and 1/4 cupsugar and mix until a light yellow and thick ribbons fall

from the whisk. Gradually add the cream mixture,whipping until blended well. You can pour the contentsthrough a fine sieve if you wish to remove seed particles. (I dont )Divide mixture among 4 - 4oz ramekins. Place ramekins inshallow pan previously prepared. Add boiling water until itreaches half way up the ramekins. Cover entire panloosely with aluminum foil. Bake until the custard is justset. Approx 30-35 min.Transfer ramekins to a wire rack and allow to cool, then

refrigerate for at least four hours or up to 3 days.To serve, sprinkle 2-3 tsp sugar on each Brule andcaramelize with torch.

CUCUMBER SALAD 21

3 tablespoon rice wine vinegar3 tsp olive oil1 1/2 tsp toasted sesame oil1 1/2 tsp soy sauce

3 dash cayenne pepper6 cucumbers; sliced1 1/2 bunch chives; minced3 tsp sesame seeds; optional

Combine vinegar, olive oil, sesame oil, soy sauce andcayenne pepper in a medium bowl; mix well. Addcucumbers, chives and sesame seeds; mix well.Refrigerate until chilledYield: 2 servings


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CUCUMBER & ONION SALAD 22

1 1/2 cup cucumber, sliced paper thin1/2 cup onion, sliced paper thin1/3 cup vinegar5 tablespoon water1/4 teaspoon salt

1 dash pepper15 teaspoon sugar

Layer cucumber and onion in a jar or bowl. Combineremainingingredients and pour over vegetables. Chill overnight,turning jar orstirring several times.

Yield: 8 servings

CROCKPOT CHICKEN & HERB DUMPLINGS 20

3 lb chicken1 salt and pepper2 cloves garlic, minced1/4 teaspoon powdered marjoram1/4 teaspoon powdered thyme1 bay leaf

1/2 cup dry white wine (optional)1 cup dairy sour cream (optional)1 cup packaged biscuit mix1 tablespoon chopped parsley6 tablespoon milk10 small white onions

Sprinkle chicken with salt and pepper, place in crock-pot.Insert

cloves in one onion. Put all onions into pot. Add garlic,marjoram,thyme, bay leaf and wine. Cover and cook on low 5 to 6hours. Remove bay leaf and cloves. Stir in sour cream.Increase heat to high and combine biscuit mix withparsley. Stir milk into biscuit mix untilwell moistened. Drop dumplings from teaspoon aroundedge of pot.Cover and cook on high for 30 minutes.


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CUCUMBER & TOMATO SALAD 23

1 large tomato1 each cucumber1 small onion1 tablespoon fresh dill1 salt

2 each green chili peppers, chopped1 tablespoon vinegar1 oil & lemon dressingCut tomatoes into 10 wedges. Pare the cucumber; cut it inhalflengthwise & then in thin slices. Cut onion in halflengthwise &then slice paper thin. Put the onion slices into a bowl,sprinklewith salt & squeeze in the palm of a hand. Rinse & pat dry.On aplatter, arrange in succession rows of tomatoes, cucumberslices &onion pieces. Sprinkle with the dill, salt & chili pepper. Mixvinegar & dressing & pour over the salad enough tomoisten it well.

Yield: 6 servings

EASY GUACAMOLE 25

2 avocado1 small onion; chopped

1 clove garlic; minced1 small tomato; choppedOR c. Salsa1 1/2 tablespoon lime juice (fresh)1 salt and pepper; to taste

Peel avocados and remove the pitPeel and mince the onion and the garlicChop the tomato, or use salsa to tasteMash the avocado in a bowl and then stir in the remainingingredients.Serve cold with tortillas


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ENGLISH MUFFIN PIZZA 26

6 English muffins4 oz sliced pepperoni6 oz Monterey jack cheese6 oz pizza sauce1 sliced olives1 chopped onion1 diced green pepper

Place English muffin halves on a cookie sheet. If desired,heat muffins through, before filling. Spread enough pizzasauce to cover generously. Put 3-4 slices of pepperoni oneach half and then place a generous portion of shreddedcheese on top of each pizza.Top with desired toppingsBake approximately 15 minutes until hot and cheesebubblesCan also be cooked in a toaster oven

Yield: 3 servings

Topping suggestions:MushroomsOlivesPeppersOnionHamburger meat

Italian sausage

DEVILED EGGS 24

12 each eggs; hard boiled, peeled1 cup mayonnaise - approx1 tsp mustard4 tablespoon pickle relish2 tablespoon black olives; finely chopped1/2 medium onion; finely chopped2 tablespoon pimiento; finely chopped1 Salt; to taste

1 paprika; for garnish

To boil eggs, place eggs in large pan, cover with waterand sprinkle salt over top. Bring to boil, then boil 10minutes. When time is up, drain and rinse eggs in coldwater. Fill pan with cold water, and keep replacing waterwhen it is no longer cold. Continue until eggs are cold.Otherwise, your eggs wont peel easily.Cut eggs in half and remove the yolks. Mash with a fork

then add the rest of the ingredients. Add enough mayo tomake the right consistency. Mix should be slightly moist.Spoon about 1-2tablespoons of the filling into the egg whites or use apastry bag to pipe the filling into the whites. Sprinkle withpaprika, if desired. Cover and chill for at least one hour.Serving Size: 24.

Yield: 24 eggs


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FANCY GREEN BEANS 27

1 can French style green beans5-7 slices bacon, chopped1/3 cup onion; chopped4 tablespoon mustardSlivered almonds (optional)

Fry bacon in pan just until crisp, cooking onions withbacon. Drain grease from bacon and onions.Drain can of green beans into saucepan. Add mustard,and bring to boil.Simmer until sauce thickens, and reduces. Mix beans andbacon. Stir mustard into beans. Add almonds, if desired.Heat through. Serve while hot.Serves 2-4

GLORIFIED RICE 29

6 cups rice; cooked1 carton (8 oz) whipping cream1 tsp vanilla1/2 cup sugar

2 lg. can fruit cocktail; drained1 jar maraschino cherries; cut in halves

Make sure rice is cooled. Whip cream with sugar andvanilla, set asideDrain and add cherries and fruit cocktail to rice, and blendtogether well.Carefully fold in whipping cream. Chill until ready to serve.This recipe can be doubled or halved.

Light dessert. Amounts can be adjusted for tasteOther fruits can be added, too.


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GRILLED CHEESE SANDWICHES 30

4 slices bread8 slices cheese4 tablespoon Butter

Butter outside of bread slices. Place two slices, butter sidedown in hotpan. Place cheese slices on top of this. Place second

bread butter side up on top of this. Brown both sides ofsandwich, until cheese melts.American and Swiss cheese combined makes a very goodsandwich.Yield: 2 servings

Great with Tomato Soup

FUNNEL CAKES 28

2 eggs; beaten

1 1/2 cups milk2 cups flour; sifted1 tsp Baking Powder1/2 tsp Salt2 cup cooking oil1/8 cup powdered sugar

Combine eggs and milk. Sift dry ingredients together. Addto eggs and beatuntil smooth. Heat 2-4 cups oil to 360F Pour 1/2 cupbatter into funnel,and release into oil in a spiral. Cook 3 minutes, turn andcook 1 moreminute. Drain on paper towel. Sprinkle with powderedsugarYou can also use Maple Syrup on these. See Recipe


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(Halushkis cont) 34

Cut large veins (the thick middle section of the leaves) out,creating two pieces per leaf, on large leaves.

Coat pan with cooking spray.Line casserole with a few cabbage leaves (preferablyones that won't be used for rolls - ex. outside leaves,pieces that fell apart, etc)

Using pieces of cabbage, put 2 Tablespoons(approx) of rice mixture into leaf, and roll (ends do not gettucked in you want the cream to be able to get in.). Lineup rolls in pan, but do not pack in tightly. Stagger layerslike bricks. Continue until you run out of rice mixture, or

cabbage.Pour cream over rolls until they are flooded. Allowtime for cream to be absorbed into the rolls. Cover withadditional unusable leaves (pieces) of cabbage.

Bake at 375F for 1hour 45 minutes to 2 hours.When edges appear to have butter on them, and creamhas been absorbed, they will be ready. It could take moretime.

These do not "keep warm" in the over well for toolong. However, if you cook them the day before, theyreheat and taste even better.Brown bacon, and drain most, but not all drippings. Mixdrippings and bacon into rice while still hot. Add cornmeal.Stir in dill, and then let rice. cool.Preheat oven to 375F

Halushkis are also spelled Holushkis, Halushka,Many people made this by frying the bacon and cabbage,

and adding noodles. This is the Ukrainian version.

Grandma Mary Wallenbergs Parents inUkrainian attire


20/39

HAUPIA 35(Hawaiian Coconut Pudding)

4 cups coconut milk (canned)2 1/2 cups Water1 1/4 cups sugar1 cup cornstarch

Combine the coconut milk and water. Stir until smooth.Add the sugar and cornstarch. Cook over low heat untilthickened and shiny. If the Haupia is grainy, you need tokeep cooking the mixture because the fat in the coconutmilk has not yet melted.

It may not be traditional, but you can "take ordinaryHaupia and make it a special company coming dessert."Make a dough with 1/2 cup butter or margarine, 3tablespoons of sugar, 1 cup of flour and 1/4 cup ofchopped nuts. Press the dough into a pan and bake it for15 minutes at 350F . When the crust is cool, pour thejust-made Haupia over the top, chill it, and then serve withwhipped cream and a sprinkling of plain or toastedshreddedcoconut.

*Coconut milk, is made by mixing equal parts of shreddedcoconut and water, and simmering until foamy. Then themixture is strained through cheesecloth, and you squeezeas much liquid out of the pulp as possible. You can alsobuy coconut milk in cans now.

Athena loved this as a baby, and Grandma Vicky lovedmaking it for her.

INDIAN TACO W/ NAVAJO FRY BREAD 37(Athena was always the expert with this recipe)

Navajo Fry Bread Recipe2 cups all-purpose flour2 teaspoons baking powder1/4 cup instant nonfat dry milk

1/4 teaspoon saltWarm waterVegetable OilHoney or powdered sugar

In a large bowl, combine flour, baking powder, dry milk,and salt. Slowly add enough warm water to form aworkable dough (start by adding 1 cups of water, thenmore if needed); knead until smooth but still slightly sticky.Cover the bowl with plastic wrap and let the dough rest at

room temperature for at least 30 minutes or up to 2 hours.After resting, divide dough into 4 equal pieces.On a lightly floured surface, roll each piece of dough into asmall ball and pat into a circle about 8 inches in diameterand thick(it will puff up a lot); cut a steam vent in the middle of eachcircle ofdough.In a large, deep frying pan, heat 1 to 2 inches of

vegetable oil ( enough


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(Indian Tacos, cont) 38

oil to float the dough) 350 degrees F. Fry the doughpieces, one at a

time and turning once, for 2 minutes on each side or untilgolden brown (the bread will puff slightly and becomecrisp and brown). Remove from hot oil and drain on papertowels. Keep warm until ready to serve.

Use for Indian Tacos (see recipe below) or serve withhoney or powdered sugar.

Makes 4 Navajo fry breads.

Indian Tacos

4 Indian Fry Bread1 lb ground meat1 cup onion; diced1 head lettuce; shredded2 cups cheddar cheese; shredded

1 3 oz can diced green chilies; drained1 sour cream; optional1 can red kidney beans; heated

In a large frying pan over medium-high heat, brownground meat and onions until cooked; remove from heat.Place Fry Bread, cupped side up, on separate plates.Layer ground meat,lettuce, tomatoes, Cheddar cheese, and green chilies ontotop of each Fry Bread Top with sour cream if desired, andeither roll up or serveopen-faced with a fork.

Yield: 4 servings

HOBO DINNER 36

2 potatoes; sliced2 carrots; sliced1 mushrooms; sliced1 tomato, sliced; optional2 hamburger patty or chicken pcs.1/2 onion; sliced1 salt and pepper; to taste1 see list of options

While briquettes burn down, lay out a large square of

heavy duty foil for each hobo meal. Spray lightly and placea ground meat patty in the center.The fun starts now because everyone adds only what theylike. Bring up edges of foil to form a shallow bowl and topthe meat patty with layered ingredients such as:Sliced onion and/or green pepperThin-sliced potatoes and/or carrotsCooked rice or stuffingBaked beans

Sliced tomatoSliced mushroomsCanned corn or sweet potato, drainedGravy, soy sauce, salsaor barbecue sauce to moistenBring corners of foil together and twist to form a seal. Younow have a foil package with the burger on the bottomand a twisted foil "handle" on top. When charcoal is whiteand no longer flaming, lower package atop hot coals.After 30 minutes, remove meal and open carefullybecause steam will be hot. Season to taste. Eat right outof the foil.


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INSTANT COCOA MIX 39

5 quart nonfat dry milk; powdered1 lb confectioners sugar2 lb Nestls quik16 oz powdered non-dairycreamerMix all ingredients well and store

in an airtight container.Add four teaspoons of mix to acup of boiling water for a quick cupofcocoa.This a large amount and may behalved. Or after mixed, can bedivided and shared as gifts. Nicegift with some mugs and bag of

marshmallows. Add somehomemade cookies and you havea gift for a whole family.

This is like Swiss Miss In fact,this recipe is what gave me my idea for a commercial forSwiss Miss Hot Cocoa Mix, BEFORE it came out on themarket. (It was for my Charm School class) This is thedress I wore.

KOLACHES 41

1/2 lb. butter, slightly softened

1 (8 oz.) pkg. cream cheese, slightly softened2 c. flourfillingConfectioners' sugar

Beat first 3 ingredients. Form into 2 inch diameter roll andrefrigerate overnight. Slice about 1/4 inch thick andarrange 2 inches apart on cookie sheet. Make animpression with thumb in center of each Kolaches. Fill with

about one tsp. filling. Repeat with remaining dough andfilling. Bake in 400 degree oven 10 to 15 minutes untilgolden brown. Cool on wire racks. Dust with confectioners'sugar. Makes 3 dozen.

Fillings: Use canned fillings such as poppy seed, almond,prune, apricot, or use thick preserves such as strawberry,peach, raspberry, etc. or cheese filling.1/2 lb Butter;softened

Fillings on next page


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CREAM CHEESE FILLING FOR KOLACHES 421 (8 oz.) cream cheese1/4 c. sugar3 tbsp. flour1 egg yolk

1/2 tsp. grated lemon peel and 1 tbsp. lemon juice,optional

Soften cream cheese, add sugar. Beat until light and fluffy.Stir in flour,egg yolk, lemon peel and lemon juice, 1 tbsp. filling perKolache

Kolache (also spelled kolace, kolach, or kolacky,from the Czech and Slovak plural kole) is a type of

pastry consisting of fillings ranging from fruits

(including poppy seed, raspberry, and apricot) to

cheeses and/or meats inside a bread roll. Originally

only a sweet dessert from Central Europe, they havebecome popular in parts of the United States. Several

cities, including Prague, Oklahoma; Caldwell, Texas;and East Bernard, Texas, hold annual Kolache

Festival celebrations, while Montgomery, Minnesota,

claims to be the "Kolacky capital of the world andholds an annual festival known as Kolacky Days.

John & Mary Wallenberg


24/39

LASAGNA 43

2 tablespoon olive oil2 lb ground beef or Italian sausage1 lg onion; minced1 clove garlic; chopped1/2 jar Italian seasoning1 1/2 jars spaghetti sauce; your choice2 cup Water2 eggs1 lg cartons ricotta or cottage cheese2 lb mozzarella cheese; grated1 jar parmesan cheese

1/2 cup milk; as needed1 tsp parsley; chopped8 oz lasagna noodle

In large heavy pan, brown ground beef in oil with onion,garlic andparsley. Mix in Italian seasoning. Add spaghetti sauce,water, salt and pepper; simmer for at least 30 minutes.Mix eggs and ricotta or cottage cheese, about 3/4 of the

mozzarella milk and 3/4 the parmesan in bowl.Spread about 1/2 cup sauce in lasagna pan. Alternatelayers of lasagna noodles, sauce, ricotta and egg mixtureand mozzarella until pan is filled.Top with sauce and sprinkle with Parmesan cheese andsome grated mozzarella cheese.. Bake at 350F about 45minutes.Makes 8 servings.As long as your sauce and cheese mix is juicy enough,there is no need to boil lasagna noodles first. By notboiling them, you allow the sauces to cook into thenoodles, for more flavor than if you boiled the noodles

MAPLE SYRUP 45

1 cup light corn syrup1/2 cup brown sugar1/2 cup Water1 tablespoon maple flavoring1` tablespoon Butter

Heat sugar, syrup and water. Boil until sugar dissolves,and it begins to thicken. Continue cooking until it reachesthe soft thread stage.You will need to stir often to keep from boiling over. Addflavoring and butter. Stir until butter is melted and mixedin.Use on pancakes, waffles, and with funnel cakes.


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MARVELOUS FUDGE 46(Microwave)

1 lb confectioner's sugar1/2 cup cocoa1/4 cup milk

1/2 cup Butter1 tablespoon vanilla

1/2 cup pecans, chopped; optionalBlend sugar and cocoa in 3 qt microwaveable casserole.Add milk and butter.DO NOT STIR!!!Microwave for 2 minutesStir well then cool

MACARONI SALAD 44

6 cups salad macaroni; cooked1 medium onion; chopped1 can sliced black olives; drained1 small jar pimiento; drained (more if desired)10 hard boiled eggs; peeled, chopped1/2 bunch celery; chopped1/2 bunch radishes; chopped, optional1/2 32 oz jar mayonnaise1/4 cup vinegar; adjust to taste

4 tablespoon prepared mustard; adjust to taste1 bell pepper (red, yellow, or green); chopped,optional2 tablespoon sugar

Cook macaroni. If you cannot find salad macaroni, youcan use small shells or elbow. Let cool.To make dressing, mix mayonnaise, mustard, vinegar andsugar. Mix well. Test and adjust to taste.

Mix all other ingredients into Macaroni. Try to distributewell. Pourdressing over macaroni mixture and mix well. Garnish withPaprika and sliced hard boiled eggs and parsley, ifdesired.All of these ingredients can be adjusted to your family'spreferences. You may like this wetter (make moredressing) or drier (use less dressing) You can omit someingredients if you desire.For a change, you can add 1 1/2 cups of 1/4" cubes ofcheddar cheese


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MEATLOAF 47

2 lb ground beef1/2 lg. onion; chopped1 sleeve Saltine crackers; crushed2 eggs; beaten1 tablespoon seasoned salt1 tsp garlic powder1 tsp onion powder

1 bell pepper; chopped, optional1 carrot; shredded, optional3 stalks celery; chopped, optional1/2 medium zucchini; shredded, optional1 sm can tomato sauce; optional

Mix Meat, onion, optional vegetables and spices togetherwell. Add enough crackers to make a good consistency,

but not too dry. Add beaten egg and mix well. Put into loafpan and shape into loaf.Bake at 350F about 1 hour, until center is no longer pinkIf desired, you can pour a small can of tomato sauce overthe top of the loaf before baking. I also sometimes putsome A-1 in the tomato sauce before pouring it over theloaf. You can also use tomato soup, mushroom soup, orcheese as a topper

MICROWAVE QUICHE 49

1 recipe pie crust1 can chicken1 small can diced chilies1/2-3/4 cups cheddar cheese; shredded2 eggs; beaten1 5 oz can evaporated milk

Put pie crust in microwaveable pie pan. Pierce in severalplaces. Bake for 3- 4 minutes in microwave. Layerchicken, chilies and cheese in crust.In separate small bowl beat eggs with evaporated milk.Pour mixture over chicken, chili and cheese in pie crust.

Bake 12 to 15 minutes in microwave oven.Let stand 5 minutes before cutting.

You can use crab meat, bacon, or any other desired meat.Vary cheese to go with meat.You can add peppers, broccoli, onion, or mushrooms. Youcan make this meatless, too.Bacon and Swiss is Quiche LorraineYield: 4 servings


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NO BAKE COOKIES 50

2 cups granulated sugar1/2 cup Butter1/2 cup milk1/3 cup unsweetened cocoa powder1 pinch Salt

1 tsp vanilla3 tablespoon peanut butter3 cups quick oats

1. In large saucepan, combine sugar, butter, milk, cocoaand salt. Bringto boil over medium heat, stirring frequently. Continueboiling 3 minutes,stirring frequently.

2. Remove from heat. Stir in vanilla and peanut butter;stirring untilpeanut butter is melted. Add oats and mix well.3. Drop by tablespoonfuls onto waxed paper. Let standuntil firm. Storetightly covered.

Makes about 3 dozen.

I always added an extra cup or so of oats to make itstretch into more cookies. They seemed to be easier tohandle, and they cooled faster.

MICROWAVE CAKE 48

1 box cake mix1 can pie filling3 eggs

Choose a cake mix and pie filling that compliment eachother. Mix cake mix, pie filling and eggs in large mixingbowl. Do not use beaters!!!!! Bake in microwaveable 3quart bowl (with a cone in center)Cook on high for 13 minutes. Remove from microwave

and cover for 4-5 minutes.

This cake is so moist, it does not need frosting.Examples of combinationsChocolate cake - cherry pie fillingSpice Cake - Apple pie fillingWhite cake - Cherry pie fillingYellow Cake = Pineapple pie fillingGingerbread cake - Apple Pie fillingWhite Cake - Blueberry pie filling

Feel free to use your imaginationIf you do not have a cone for your pan, you can use atumbler made of glass to create a cone, or if you have amicrowaveable Bundt pan, you can use it. It is necessaryto have this open center to cook all the way through.You can frost this if you want, sprinkle powdered sugar, orglaze it.


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NO-CRUST FUDGE PIE 51

2 squares unsweetened chocolate c margarine or butter2 eggs1 c sugar2 T self-rising flour1 tsp vanilla c pecan or walnut pieces

Melt chocolate and butter in saucepan just until melted.Remove from heat.Beat eggs in a bowl. Add sugar, flour, vanilla, and nuts.Add to chocolate mixture, stir until completely mixed.Grease a large pie pan with margarine or butter. Pour

mixture into pie pan. Place in cold oven. Turn oven to 350degrees. Bake 30 minutes.Cool for 10 minutes.

Serve a la mode, or with whipped cream, if desired

PIEROGIES 53

* 2 cups flour, plus extra for kneading and rollingdough* 1/2 teaspoon salt* 1 large egg* 1/2 cup sour cream, plus extra to serve with thePierogies* 1/4 cup butter, softened and cut into small pieces* butter and onions for sauting

* ingredients for filling of your choice (potato & cheesefilling recipe below)

Preparation:Pierogi DoughTo prepare the Pierogies dough, mix together the flourand salt. Beat the egg, then add all at once to the flourmixture. Add the 1/2 cup sour cream and the softenedbutter pieces and work until the dough loses most of its

stickiness (about 5-7 minutes). You can use a foodprocessor with a dough hook for this, but be careful not tooverbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in therefrigerator for up to 2 days. Each batch of dough makesabout 12-15 Pierogies, depending on size.

Prepare the PierogiesRoll the Pierogies dough on a floured board or countertop

until 1/8" thick. Cut circles of dough (2" for small Pierogiesand 3-3 1/2" for large Pierogies) with a cookie cutter ordrinking glass. Place a small


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ball of filling (about a tablespoon) on each dough roundand fold the dough over, forming a semi-circle. Press theedges together with the tines of a fork.

Boil the Pierogies a few at a time in a large pot of water.They are done when they float to the top (about 8-10minutes). Rinse in cool water and let dry.

Saut chopped onions in butter in a large pan until onionsare soft. Then add Pierogies and pan fry until lightlycrispy. Serve with a side of sour cream for a truePittsburgh Pierogies meal.

Homemade Pierogies Tips:

1. If you are having a hard time getting the edges tostick together, you may have too much flour in the dough.Add a little water to help get a good seal.

2. If you don't want to cook all of the Pierogies rightaway, you can refrigerate them (uncooked) for severaldays or freeze them for up to several months.

3. You can fill Pierogies with pretty much anything youwant, though potato and cheese is the most common(recipe below). Sweet Pierogies are often filled with aprune mixture.

Potato, Cheese & Onion Filling: Peel and boil 5 largepotatoes until soft. Red potatoes are especially good forthis. While the potatoes are boiling, finely chop 1 large

onion and saut in butter until soft and translucent. Mashthe potatoes with the sauted onions and 4-8oz of gratedcheddar cheese (depending on how cheesy you want yourPierogies), adding salt and pepper to taste. You can alsoadd some fresh parsley, bacon bits, chives, or otherenhancements if you desire. Let the potato mixture cooland then form into 1" balls.

Raymond & Marion Wallenberg


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PIROSHKIS 55

1/2 lb ground beef1/4 lb bacon; diced1 medium onion; chopped1/2 lb mushrooms; chopped1 tablespoon Tomato pastetsp thyme, dried, leaves1 tsp Salt1/2 tsp black pepper1 recipe flaky butter pastry; follows1 egg2 tablespoon milk3 cup flour1 cup Butter

1 egg1 tablespoon lemon juice4 tablespoon ice waterCrumble beef and set aside. In heavy skillet, brown baconuntil crisp. Pour off drippings. Add onion and beef. Saut'for 3-4 minutes, until meat has lost its pinkness.Add mushrooms and cook until liquid is absorbed. Stir intomato paste, thyme, salt, pepper and sour creamRemove from heat and cool.

Prepare pastry: Measure flour into bowl. Cut in butter untilmixture resembles course crumbs. Mix egg with lemonjuice and ice water. Sprinkle over flour mixture. Toss withfork until dough gathers into ball. If necessary, add moreice water, 1 T at a time. Chill, if desired, to make handlingeasier.Roll out pastry to about 1/4" thickness. Cut into 4" rounds.Fill each with a rounded tablespoon of filling. Fold pastryover filling.Place on ungreased baking sheet, pressing edges

together with a fork. Prick tops with tines of fork. Brushwith a mixture of egg and milk.

PORCUPINE MEATBALLS 57

2 lb ground beef or pork1 cup rice; regular, uncooked1 cup water1/2 cup onion; chopped, 1 sm.1 teaspoon celery salt1/4 teaspoon garlic powder1/4 teaspoon pepper

1 1/3 tablespoon Worcestershire sauce1 egg1 can tomato or cream of mushroom soup3/4 soup can Water (or milk)Mix the meat, rice, onion, seasonings, and eggs.Shape the mixture into 1 1/2" balls.Heat 1 T of salad oil in a large skillet andcook the meatballs over medium heat until brown. mixtomato soup and water (or Milk) in a measuring cup andmix well. Pout over meatballs, heat to boiling. Reduce theheat, cover and simmer for about 30 minutes.You can also transfer this to an ovenproof pan and bakethem for 30 minutes at 325 degrees


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PUMPKIN BREAD 59

3/4 cup shortening2 1/2 cup sugar4 eggs, beaten2 cup cooked pumpkin2/3 cup water3 1/2 cup all-purpose flour1/2 teaspoon baking powder

2 teaspoon soda1 teaspoon salt1 teaspoon cinnamon1 teaspoon allspice1 cup black walnuts2/3 cup raisins

Preheat oven to 350F. Cream shortening, sugar, andeggs. Stir in

pumpkin and water. Mix together flour, baking powder,soda, salt, andspices. Stir dry ingredients into wet ingredients. Fold innuts andraisins. Spoon batter into two greased and floured 9x5"loaf pans andbake for one hour, or until bread tests done with atoothpick.Yield: 2 loaves

SKILLET PIZZA 61

2 eggs2/3 cup milk1 cup flour1 dash Salt1 can pizza sauce or spaghetti sauce1 cup cheese; shredded1 cup pepperoni; sliced, optional1/2 lb ground meat; browned, optional1/4 cup bell pepper; chopped, optional

1/2 cup onion; chopped, optional1/2 cup mushrooms, sliced; optional1/4 cup black olives, sliced; optional

Pour into a shaker container, in order, 1/3 cup milk, 1 cupflour, dashsalt, 1/3 cup milk. Shake until well blended.Pour into lightly greased skillet, and cover. Cook for 5

minutes, or until it looks like a pancake. (Bubbles on top)Remove cover. Add your choice of toppings, sauce andcheese. Cover and cook for 15-20 minutes.

If using an electric skillet, temp should be 350FIf stove top, you must try to judge the right temp, but nottoo high.Remove in one piece from skillet, and cut into individualservings.Or, you can make individual pizzas, using a small skillet.

Use whatever toppings you desire.


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SPAGHETTI PIE 62

6 oz spaghetti noodles; cooked1 jar Butter

1 egg; beaten1/3 cup parmesan cheese; grated1 cup cottage cheese (optional)1/2 cup onion; chopped1/2 bell pepper; diced, optional1 jar spaghetti sauce cup mozzarella

Cook spaghetti according to package directions. Stir in

butter, Parmesan cheese and eggs into hot spaghetti.Form spaghetti into a "crust" into 10" pie plate.Brown onions and green pepper in small amount of oil

until soft.Add meat and brown. Add spaghetti sauce and simmer 25to 30 minutes.Spread cottage cheese over spaghetti crust. Top withmeat sauce. Bake 30 minutes at 350F Top withMozzarella cheese and let cheese melt. Let stand beforecutting.

QUESADILLAS 60

4 flour tortilla1 pkg cheddar, Colby, Mexican mix cheese; shredded1 Salsa1/2 lb hamburger meat; browned, optional4 tablespoon chilies; optional1 tomato; diced, optional1/4 onion; chopped, optional1 sour cream; optionalguacamole; optional1 Pico de Gallo; optional

Place one tortilla on skillet or griddle. Sprinkle cheese ontortillaalmost to the edges. Add whatever ingredients you want.Place second tortilla on top. Brown on one side, flip andbrown on other, until cheese is melted.

Garnish as desiredIf you don't want it crisp, it can also be made in themicrowave.(Tres specialty)Yield: 2 quesadillas


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SPAGHETTI SAUCE 63

2 lb ground beef or Italian sausage1 bell pepper (optional); chopped1 lg. jar onion; chopped2 tablespoon olive oil1 tablespoon garlic; minced1 jar Italian seasoning4 lg cans tomatoes; crushed4 cans tomato sauce1/2 cup red wine

1 tsp sugar1 lb mushrooms; sliced (optional)1 jar parmesan; to tasteCrumble and brown meat. Add oil, onions, garlic, pepperand cook until meat is done and onions are becomingclear. Add 1/2 jar Italian Seasoning to meat mixture.Drain meat and veggies and put in large panAdd tomatoes (crush if necessary), tomato sauce, redwine and sugar. Stir well.Bring close to boiling, and then bring temperature down tolow. Simmer for several hours, stirring once in a while.Add mushrooms after a couple of hours. If sauce becomestoo thick, add more tomato sauce. (you can add a littlemore wine, too) Taste test and add more Italianseasoning, if desired. (I usually used 3/4 of the bottle)When ready, boil spaghetti and strain. Pour sauce on top,and sprinkle Parmesan on top.Left over sauce can be frozen. Sauce always tastes betterthe second day.

SPECIAL JELLO DESSERT 65

2 pkg strawberry Jell-O2 pkg lime Jell-O1 pkg lemon Jell-O1 bag mini marshmallows1 carton whipping cream; whipped1 8 oz cream cheese1/2 cup mayonnaise1 lg can crushed pineapple

Prepare Lime Jell-O according to package directions andcool in fridge, in the mold that will hold the entire dessert.Set firmly.Make strawberry Jell-O. Cool, but don't let it gel. Whenlime Jell-O is set,make this the next layer. Set.Drain pineapple and add water to juice to make 2 cups.Add lemon Jell-O to juice, heat in pan until hot. Addmarshmallows, and heat and stir until melted. Cool (justenough to not cook the next step)Mix pineapple, cream cheese, and mayo. Add to whippedcream, and then add to cooled lemon Jell-O mix. Pour thisover the strawberry Jell-O.This will give you three layers of Jell-O. You can changethe flavors of the jells, to whatever flavors/colors you want.This was made red and green for Christmas.The picture shows fruit in the first layer. This can be donewith any fruit desired, but is optional


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MAYBE?

What did Mom mean, when she said

Possibly? Maybe

What did Dad mean, when he said Well

see? Maybe

What did the teacher mean when she saidcould be? Maybe

What did it mean, when I plucked the

daisy petals? Maybe

What did my love mean, when he said

probably? Maybe

What does it mean, when I pray to God?

Maybe

Is maybe positive? Maybe

Is maybe negative? Maybe

Is Maybe neutral? Usually!

SPANISH RICE 64

3 tablespoon oil1 cup rice1 small onion; chopped1 clove garlic; minced1 can (28 oz) tomatoes; crushed or diced6 tablespoon Salsa1 can (6 oz) tomato sauce40 drops hot sauce

Brown rice, garlic, and onion in oil until rice just starts to

brown - itwill turn white. You can stop at this point. Do not let it gettoo brown -you just want it to start to brown. Quickly add crushedtomatoes andtomato sauce to rice. Add hot sauce and salsa (to taste)Turn to low and cover pan. Let cook until rice is soft.Approx. 30 min. Check and stir once in a while to keepfrom sticking, and add more tomato sauce if liquid has all

been absorbed. You can add some water, withoutaffecting the taste, if you run out of tomato sauce. MeltCheese on top if desired.Yield: 6 servings

I made this in my Speech class as a demonstrationspeech. More than half the class said they did not likeSpanish Rice, and yet, after everyone tried it, they all tooka copy of the recipe.

I love to make burritos out of this the next day with justcheese and sour cream with the rice in a flour tortilla.

SUSHI RICE 67 SUSHI ROLLS (MAKIZUSHI) 69


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SUSHI RICE 67

2 cups Short grain rice2 1/4 cups Water3-4 tablespoon rice vinegarYou need thin and fat, short grain rice.

Put two tea cups of rice in the saucepan or bowl and pourtwo times as much water to cover all the rice. Let the ricestay in the water for about 20 to 30 minutes. This will letthe rice become supple and the rice won't break that muchwhen you wash it.

As soon as 30 minutes has passed, pour out the waterand fill with fresh water. Now use your hand and with slowcircular movement wash the rice. Pour out the turbid waterand pour fresh water again. Repeat these steps a fewtimes, until you see that the water is clear enough. Nowpour out all the water out of the saucepan. Put the rice intocolander and let it stay for about two minutes.

SUSHI ROLLS (MAKIZUSHI) 69

1 recipe Sushi Rice1 pkg seaweed2 long carrots1 bunch green onions3 eggs; beaten1 soy sauce; to taste2 cans tuna1 serving wasabi (green mustard)Preparation:Cut long, thin strips of green onionUse Potato Peeler to make thin strips of carrot (Put carrotsinto heatproof bowl, and pour water over them to cover.Pour into colander to strain, and let carrots drip dry)Beat eggs well, then pour onto hot griddle and cook largepancake style eggs (thin). When cooked through, cut into

long stripsOpen and strain tuna. Mix tuna with enough soy sauce todarken and flavor.Taste to make sure it doesn't get too salty.

Lay one sheet of seaweed on bamboo sushi rollerPlace rice down the center of the seaweed, across the fulllengthStack in center, 1 strip of green onion, carrot, egg, and

then put a lineof tuna across the center of the rice.


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TUNA CASSEROLE 73


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Some Sushi Variations 71

California roll: consists of avocado, kani kama (imitation

crab/crab stick) (also can contain real crab in 'premium'varieties), cucumber andtobiko, often made uramaki (with rice on the outside, norion theinside)Dynamite roll : includes yellowtail (hamachi) and/orprawn tempura, and fillings such as bean sprouts, carrots,avocado, cucumber, chili and spicy mayonnaiseSpider roll : includes fried soft shell crab and other fillingssuch ascucumber, avocado, daikon sprouts or lettuce, roe, andsometimes spicy mayonnaise.Philadelphia roll : consists of raw or smoked salmon,Philadelphia creamcheese, cucumber or avocado, and/or onion.Seattle roll : consists of cucumber, avocado, and raw orsmoked salmon.B.C. roll : contains grilled or barbecued salmon skin,cucumber, sweet

sauce, sometimes with roe.Alaska roll : a variant of the California roll with rawsalmon in theinside, or layered on the outside.Hawaiian roll : contains shoyu tuna (canned), tamago,kanpyo-, kamaboko, and the distinctive red and greenhana ebi (shrimp powder).Jerusalem roll : contains red tuna, salmon, gilt-headbream, cucumber, avocado and beetroot. originally made

in Sakura sushi restaurant in Jerusalem.

TUNA CASSEROLE 73

1 pkg Mac & Cheese1 can tuna1/4 onion; chopped1/4 cup celery; chopped4 tablespoon Butter1/2 cup milk1 tablespoon Butter1/4 cup bread crumbs

1/4 cup peppers (optional); chopped

Follow package directions for macaroni and cheese.Saut onions and celery in butter.Add sauted vegetables to macaroni and cheese. DrainTuna. Add tuna to macaroni and cheese. Place intocasserole. Sprinkle crumbs over top. Season to taste.Bake @ 350F for approx. 30You can also used crushed corn flakes, cracker crumbsfor topping.

You can add more tuna if you want, and this is easy todouble. Sprinkle Paprika over top for a fancier look.

Sometimes, I would use noodles, but still use the cheesemix from a box of Mac & Cheese.


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ZUCCHINI RELISH 74

2 cups zucchini; chopped1 cup onion; chopped1/2 cup green pepper; chopped1/2 cup red pepper, sweet; chopped

2 tablespoon Salt1 3/4 cups sugar2 tsp celery seed1 tsp mustard seed1 cup apple cider vinegar

Combine zucchini, onion, green and red peppers; sprinklewith salt; cover with cold water. Let stand 2 hours. Drain;rinse and drain thoroughly.

Combine remaining ingredients in a large saucepot. Bringto a boil. Add vegetables; simmer 10 minutes. Pack hotrelish into hot jars, leaving 1/4-inch headspace. Removeair bubbles. Adjust two-piece caps.Process 10 minutes in a boiling-water canner.Makes about 4 half-pints.Yield: 4 half pints

We used this on hotdogs, added it to tuna, added it todeviled eggs, and used it anywhere it called for relish.

TUPPERWARE PIE CRUST 72

3 cups flour1 tsp Salt1 1/3 cup Shortening1 egg6 tablespoon cold water

1 tsp vinegar

Place first three ingredients in large sealable bowl.Burp seal. Shake bowl for 1 1/2 minutes in every direction.(will be like cornmeal)Place water, egg, and vinegar in shaker. Shake together.Add liquid to flour mixture. Seal and burp bowl. Shakeagain, until mixture thumps around in bowl.The dough should now be in a ball. If not, shake more.

Roll out, cut and line pie pan with crust.Or, roll out, sprinkle with sugar an cinnamon and bake for5-10 minutes at 350F for a snack.Yield: 4 single crusts

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Things My Mommy Used to Cook