Welcome to the SkeeterBytes Recipe Page 2

These are the ones that have graced our Kitchen Page in the past. They are in the order in which they were first displayed. There will be a few exceptions duly noted just below. Click on them and you will go there. Or just scroll down the page. These are all free so copy them or whatever. Enjoy.........Skeeter

Click here for Burgers 101

Steak Grilling Times

Filet Mignons will take 30 seconds to 1 minute less time.

Gourmet Recipes with Garlic

Easy Risotto with Garlic and Parsley

Ingredients: 4 cups cooked long grain rice 1/2 cup olive oil 1 dozen medium mushrooms 3 medium zucchini 3 garlic cloves, minced 1 cup single Italian parsley leaves, chopped 1 cup dry white wine salt and pepper to taste Method Ten minutes before rice is done, slice mushrooms and zucchini, and sauté on medium high heat in olive oil. When limp, add parsley and garlic, and saute one more minute. Add white wine, salt and pepper. Let wine evaporate for a couple of minutes. Strain rice and arrange on platter forming a ring, pouring the vegetables in the middle. Perfect with Fish Brodetto (see recipe in Herbs section). Fresh Tomato, Garlic and Basil Sauce (a variation to pesto) Ingredients: 1/2 cup sweet basil, chopped 2 garlic cloves, minced 2 large tomatoes, peeled, seeded and chopped 4 tablespoons olive oil pinch of salt and pepper Method: Combine all of the above ingredients at least 1 hour before using. Pour over hot pasta, and add 2 tablespoons Parmesan cheese. For cold pasta salad, add one red, one yellow, one green julienned pepper and 2 tablespoons red wine vinegar

Chicken Salad Tostadas with Cilantro

Ingredients: 2 whole chicken breasts 1 large white onion juice of one lemon juice of one lime 1 cup olive oil 1 cup cilantro leaves, loosely packed 1 jalapeño pepper salt and paprika to taste 2 large tomatoes 1/2 head of Iceberg lettuce 6 flour tortillas vegetable oil Method: Boil chicken until tender with your favorite vegetables (save stock for soup). Let chicken cool slightly in stock. Slice the onion finely. In food processor or blender, mince cilantro, lemon and lime juice, olive oil, jalapeño pepper, salt and paprika. Pour mixture over onion slices in large bowl. While chicken is still warm, cut in bite-size cubes and mix with onion and cilantro marinade. Keep in refrigerator To serve, warm the tortillas in a hot skillet with some vegetable oil until rather crisp. Shred lettuce finely and arrange in center of tortilla. Pour the marinated chicken over the lettuce and surround with seeded, diced tomatoes. Serves 6 as a main course. For buffet serving, arrange chicken over lettuce and tomatoes, and surround with flour tortilla chips. (Try them as prepared in Black Bean Soup recipe.) until ready to eat.

Tuna Salad Stuffed in Yellow Peppers

Ingredients: 6 yellow bell peppers 2 cups flaked white albacore tuna (one 12-ounce can) 1 cup corn kernels 1 cup finely diced celery heart 2 tablespoons olive oil Juice of one lemon Salt to taste Method: Cut tops off peppers and discard seeds. Save the tops. Steam peppers for 10 minutes in a bamboo steamer. This will lightly soften the pepper and release the flavor.While peppers are being steamed, mix all remaining ingredients, adding to the mixture the flesh of the pepper tops, diced finely. Stuff the steamed peppers with the tuna mixture. Serve with lemon wedges on the side, and a celery heart stalk set in the salad mixture. Serves 6 generous salads.

Fresh Tomato and Basil Sauce

(a variation to pesto) Ingredients: 1/2 cup sweet basil, chopped 2 garlic cloves, minced 2 large tomatoes, peeled, seeded and chopped 4 tablespoons olive oil pinch of salt and pepper Method: Combine all of the above ingredients at least 1 hour before using. Pour over hot pasta, and add 2 tablespoons Parmesan cheese. For cold pasta salad, add one red, one yellow, one green julienned pepper and 2 tablespoons red wine vinegar.

Fish Brodetto with Tomato, Wine and Chives

Ingredients: 2 skinless filets of fish (sole, orange roughy, red snapper) weighing 1/2 pound each 4 tablespoons vegetable oil 1 large white onion 2 carrots 2 cups tomato juice 4 tablespoons olive oil 2 tablespoons red wine vinegar 1/2 cup chopped chives salt and pepper to taste Method: Cut onion in fine rings and carrots in thin strips. Saute in heavy skillet over medium heat, keeping vegetables separated on each side. When limp, after approximately 5 minutes of sauteing, place fish filets in middle. Add tomato juice, olive oil, vinegar, salt and pepper. Cover and let simmer for 10 minutes, according to thickness of fish, or until done. Sprinkle with chives and cover for another 10 minutes, without cooking, before serving. Serves 4 as a main course.

Baked Rigatoni with Tomato Sauce

Ingredients: 4 cups cooked rigatoni, al dente 1/2 cup bread crumbs 1/2 cup Parmesan cheese, grated 1 cup olive oil 1 cup water 2 cups fresh tomatoes, cubed and seeded 1 cup Greek oregano leaves, loosely packed salt and pepper to taste Method: Mix all ingredients gently, and pour into a baking-serving dish. Bake for only 10 minutes in a 400 degree oven. Do not overbake, so that tomato and oregano still keep their freshness and dish does not become dry. Serves 6 as a side dish or 4 as a main course.

Chicken Salad Tostadas

Ingredients: 2 whole chicken breasts 1 large white onion juice of one lemon juice of one lime 1 cup olive oil 1 cup cilantro leaves, loosely packed 1 jalapeño pepper salt and paprika to taste 2 large tomatoes 1/2 head of Iceberg lettuce 6 flour tortillas vegetable oil Method: Boil chicken until tender with your favorite vegetables (save stock for soup). Let chicken cool slightly in stock. Slice the onion finely. In food processor or blender, mince cilantro, lemon and lime juice, olive oil, jalapeño pepper, salt and paprika. Pour mixture over onion slices in large bowl. While chicken is still warm, cut in bite-size cubes and mix with onion and cilantro marinade. Keep in refrigerator until ready to eat. To serve, warm the tortillas in a hot skillet with some vegetable oil until rather crisp. Shred lettuce finely and arrange in center of tortilla. Pour the marinated chicken over the lettuce and surround with seeded, diced tomatoes. Serves 6 as a main course. For buffet serving, arrange chicken over lettuce and tomatoes, and surround with flour tortilla chips. (Try them as prepared in Black Bean Soup recipe.)

Chicken Paprikash with Tomatoes and Dumplings

Ingredients: 2 green and 2 red peppers 4 tablespoons vegetable oil 4 chicken breast halves 1 tablespoon paprika 2 cups strained tomatoes (or unseasoned tomato sauce) Salt to taste 2 tablespoons low-fat, plain yogurt Dumplings of your choice (preferably homemade potato ones) Method: Remove stems and seeds from peppers and cut into wide, flat strips. In deep frying pan, fry peppers in vegetable oil with skin down. When lightly browned, remove from oil and put in paper or plastic bag to steam the peppers. Keep in a tightly closed bag for at least 10 minutes. In the remaining oil and juices, sauté the chicken breasts rubbed with the paprika. Sauté on both sides for minutes until cooked. Add tomatoes, salt and yogurt. Mix sauce thoroughly to dissolve yogurt, which will give thickness and smoothness to the sauce. Peel skin off peppers, cut them into julienne strips and add them to sauce. Serve with your favorite dumplings, with peppers arranged decoratively on top of chicken and around dumplings. Serves 4.

Best Beef Stew

In a 6 qt. or larger pot, slow cooker or such add 2 tbsp. fat or shortening. Heat hot 300 degrees or so then add-

2 cups diced meat., Chuck roast or chuck steak in a 1 inch chunks, brown lightly then add-

2 cups water

1 8 oz can tomato sauce

1 16 oz can whole tomatoes, stewed or plain , it's no matter. when this gets to a boil reduce heat to a good boil and add-

1 tsp. salt

1-tsp. black peppers

1 tbsp. chili powder or 2 is ok

1/2-tsp. garlic or 3 cloves garlic

2 bay leaves

a big pinch of oregano and a small pinch of sage

2 c diced tomatoes same as the meat

1 good-sized onion also diced

1 c cabbage

2 good shakes from the Tabasco bottle

1 tbsp. A-1 steak sauce or a small dash liquid smoke, but not both. Be careful with this stuff

Add enough water to cover and boil 2 hr. or until potatoes are soft but not mushy. Do not left it boil dry, but it must be covered with liquid so don't let it boil over either.

This stew gets better with age so don't be afraid to cook it a couple days in advance.

You can use just about any kind of meat in this stew. It works well with beef or pork in any cut. It seems like the cheaper the meat the better. It is especially good with venison. Use left-oversee or mix your meats, it all woks, enjoy.

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BIRD BURGERS

2 lb. ground or flaked chicken, turkey, etc.

2 eggs

1 onion

1-c. cracker crumbs

1 c. milk

1/2 tsp. salt

1 tsp. seasoned salt (flavoring)

Mix all real well, make into patties, and fry in butter.

This also makes a good meat loaf.

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FAST BISCUITS

2 c. flour

2 tbsp. sugar

1/4 tsp. salt

4 tsp. baking powder

1/2 tsp. cream of tarter

1/2 c. shortening

1 unbeaten egg

2/3 c. milk

Sift flour, salt, cream of tarter, sugar, and baking powder. Add shortening, beat until all grainy like corn meal, slowly add milk, now the egg, and stir until stiff. Knead it 5 times, roll it out until 1/2 in. thick or slightly less, cut out the biscuits, place them on a greased pan, and bake them in a pre-heated oven at 450 degrees for about 15 min. or they are a nice golden brown.

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Breaded Pork Chops

These are cooked just exactly like chicken fried steak, only cook them in broiler for about 6 minutes per side or until nicely browned.

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Butter Beans Old Fashioned

1 lb. dry large lima beans (the big white ones)

2 cups ham cubed, old type baked is best

ham bone if possible, more ham if you have it

1 onion diced

salt

pepper

garlic

1 package dry onion soup mix (optional)

Put all the ingredients, except beans, in a large pot with plenty of water, at least a quart, let it boil for an half hour and then wash the beans and slow boil the works for a couple of hours until the beans are soft.

Stir this several times and don't let it get dry.

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Chicken Macaroni Casserole

This is for leftover chicken, but can be adapted to whatever chicken you have. I am basing this on 2 cups of chicken, so adjust the amounts to suit what you have and to your own taste.

2 cups cooked macaroni

2 cups gravy, or 1 can of cream of chicken soup

Mix and pour into a greased baking dish.

Cover the macaroni with milk.

Salt and pepper to taste and cover with bread crumbs, cracker crumbs, or crushed potato chips, or ??

Bake at 350 degrees about 30 minutes.

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Chicken Loaf

1 2 1/2 to 3 lb. chicken cooked and cubed (diced)

1-cup chicken broth or cream of chicken soup

1 cup uncooked rice

1 cup milk

1 cup bread crumbs, cracker crumbs, or potato chips

2 eggs

1 cup diced onion or celery, or peas, or a mixture of all

salt and pepper to taste

Mix it all together and pour into a greased baking dish and cook at 350 degrees for about an hour or until a knife comes clean when you stick the middle.

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Chicken and Noodles

In a 6 qt. pot boil a fryer chicken or small hen until tender and meat is easily removed from the bone. Discard the bones and continue boiling until a strong flavored stock remains.

In a mixing bowl sift

2 cups flour

1 tsp. salt

Add 5 eggs

Hand mix together until you have a stiff sticky dough.

Spray your board with cooking spray then flour it liberally.

Turn the dough out on the board, put more flour on it, cover with wax paper then roll it out as thin as you can. 1/8 inch or so. You must keep flour and wax paper on this stuff as you roll it out, cause it will really stick. Trust me crazy glue has nothing on this. After it is rolled out go away and let it dry until it won't stick together but it is still flexible. Roll it up from the short side, cut it into 1/4-inch strips (across the roll), and drop the strips into the hard boiling chicken pot. Cook at a medium boil for about another hour or until the noodles are soft, stirring now and then. Don't forget to add a teaspoon or so of black pepper.

Good Stuff!!!!
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Beef and Beans

2 Tsp. fat or shortening

2 lbs. cheap beef, chuck, round steak, hamburger, etc.

2 diced tomatoes

1 qt tomato juice

1 diced onion

2 c dry pinto beans

1 washed garlic clove

1/2-tsp. black peppers

1/2 tsp. salt

5 tbsp. chili powder

dash of oregano

4 or 5 diced hot peppers

pinch of sage

Melt the fat in a 6 qt pan, lightly brown the cut up meat, cover with water, add remaining ingredients, boil at low for 3 0r 4 hours making sure that all remains is covered .WATER WILL WORK TO COVER BUT TOMATO JUICE IS BETTER.

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CHICKEN FRIED STEAK #2

2 LB ROUND STEAKS, TENDERIZED

1 C. MILK

2 EGGS, BEATEN

2 C. FLOUR

2-c. cracker crumbs

6 tbsp. oil or shortening

Crush the crackers in a plastic bag with a rolling pin, put in a shallow pan or plate and set aside. Combine the eggs and milk in a shallow pan, set aside. Put the flour in a shallow dish and set aside. heat the oil to hot (375-400), wash a piece of steak and while still wet salt a pepper to taste and roll it in the flour until covered, Dip it in the egg mixture until wet. Do not wash the flour of, dip this in the cracker crumbs until completely coated and then put in the hot oil. Cover and cook until a light brown. About 5 min. per side. THIS IS REAL GOOD AND MAKES A GREAT MEAL WITH MASHED POTATOES AND GRAVY, but it does take practice to make it work right.

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White Gravy

After you gave finished cooking all of your meat, pour off all of the grease except for about 4 tbsp. Saving all of the bits and crumbs in the pan.. Reduce heat to the pan and stir in 4 tablespoons of flour, more or less, enough to absorb the fat and stir enough to soak up the grease. Then slowly stir in 2 cups of milk. Stirring constantly, make a thick paste and keep thinning, taking care to keep it from cooking to the bottom of the pan. You may want to remove it from the heat while you get started. Then let it boil slowly as you keep stirring until it is the consistency you wasn't. If it gets to thick add more milk, If it's not thick enough, add flour to a small dab of milk, make a paste of it, then add it to your pan of gravy. Good smooth gravy does take practice. This gravy works well with chicken, pork, anything. Enjoy

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Dark Gravy

Put the liquid you want to make the gravy with in a pan or skillet and put on to heat. In a separate bowl mix 4 tablespoons of flour with 1 or 2 cups of cold water. Add this to the gravy-to-be

and bring to a low boil, keeping it well stirred to prevent those nasty lumps until it gets where you want it.

Gravy takes practice but it ain't that hard. Just remember that YOU DON'T ADD FLOUR DIRECTLY TO THE HOT LIQUID. Bad things happen when you do.

You'll probably have trouble getting the knack of this, but don't give up, you'll get it..

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Fast Pickles

30 or 40 firm canning type cucumbers

2 c. water

2c. white vinegar

1/2c. salt

3/4c. sugar

1 clove garlic

3 table spoons mixed pickling spice

dill

In a large saucepan mix all of the dill and cucumbers. Put the spices in a bag of some kind, bring the whole mess to a boil and simmer for 30 min. Slice the cucumbers in halves or chunks. fill hot jars with cucumbers, add a sprig of dill to each jar, Remove the spice bag from the sauce, and add the very hot sauce to the jars allowing 3/4 inch of head space per jar. Process these in a typical water bath 15min. per pint or quart

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DEVILED EGGS

1 dozen hard boiled eggs

1/2c. mayonnaise

2 tsp. vinegar

1/4 tsp. salt

pepper to taste

chopped black olives, optional, I put a slice on each egg

chopped onion or chives, peppers, flaked seafood, parsley, horseradish, bacon bits,

can also be used as you like.

After boiling and peeling the eggs slice lengthwise and mix the yolks with the rest of the ingredients. Refill the centers and I like to sprinkle a little paprika on top. These work better if they can be mixed the night before and let set a few hours or set overnight be fore refilling the eggs.

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EGGS PLUS, A ONE DISH MEAL

1/2lb. ground meat, any kind. hamburger, sausage, turkey, etc.

1 tbsp. fat or oil

4 eggs

3 or 4 med. potatoes, shredded, can be left over, baked, boiled

1/2 dice Ed onion

1/2 bell or pimento pepper

salt, pepper, and spice to taste

In a large skillet, Brown the meat in the oil until nearly done add onion and pepper then potatoes, stir, cover and cook until done. Not crisp, just cooked, then stir in the eggs, continue to cook and stir until dry.

This is a great one to experiment with the spices as it lends itself well to other flavors. Chili powder, hot peppers, picante sauce, salsa, and sage are my favorites

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Fried or Breaded Fish, Rabbit, etc

Prepare just like chicken fried steak, pan fried chicken, or breaded pork chops. With fish wash it carefully as it don't take as long to cook. A lot of people like to use cornmeal instead of cracker crumbs with the fish. But they all work good.

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German Pancakes

1 tbsp. butter

3 eggs

1/2 c. milk

1/4 c. flour

1 tbsp. sugar

1/4tsp. salt

preserves or jelly

powdered sugar

Preheat oven to 425 degrees, put butter in a 9in. cake or 10in. pie pan And put in oven to melt butter and heat pan, 3-5 min. While heating, with a Whisk, mix the other stuff together less the preserves and powdered sugar, until well blended. swirl the pans to coat the bottom and sides with the melted butter, pour in the batter and bake for 15min. or until pancake is light, fluffy, and golden-brown. Serve with preserves and powdered sugar. It's really good and kids really go for it at lunch and any quick meal.

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Ham & Peas

1c. chopped onions

]1 tbsp. butter or margarine

1 can sweat peas

2c. diced cooked ham

1/2 tsp. thyme

1tbsp Dijon mustard

2 tbsp. honey (optional)

In a skillet, cook onion until tender, not brown. Drain the peas and add 2 or 3 tablespoons of the liquid along with all of the ingredients except peas. Cook over low heat for about 5-min. stir in the peas, heat it up, and serve. It goes real well with biscuits and cornbread.

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Jalapeno with Chili Sauce

4c. hot diced peppers

2c. chopped onion

1 med. bell or any sweet pepper chopped

4c. tomato sauce

4 cloves garlic or 1tbsp. garlic powder

1/4 c. sugar

1tbsp salt

1 1/2c. white vinegar

In your blender add halve the tomatoes sauce, then stem the peppers, quarter the onions, and then using the pulse button grind them to the texture you want. Add the rest of the ingredients or as much of them you have room for and mix. Put these in a sauce pan add the remaining ingredients and boil, stirring often until it is the thickness you want. Sometimes I add a tbsp. of cornstarch to help thicken things up.

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Lazyman Casserole

In a pan prepare macaroni and cheese as directed on box. In a skillet, brown ground meat, anything works, and drain off fat.

In a large mixing bowl add 1 can drained diced tomatoes

1 large. diced onion

1/4c. picante sauce, or some chili powder to taste

1 green pepper

1 can corn or peas(optional)

Salt and pepper to taste and some garlic powder, too don't hurt and mix well. when meat and macaroni are done add to mixture and stir well.

Put in well greased uncovered casserole dish and pop in preheated 350% oven for 30 min uncovered.

This can also be done on top of stove just let it simmer 30 min. or until done.

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Lite Hotcakes

1 1.2c. flour

2 tsp. baking powder

1tbsp salt Optional

2 tbsp sugar

2c. milk

1tbsp,fat,butter, oil etc.

1lrg. egg

In a large mixing bowl mix together all of the wet ingredients and then sift together all of the dry ingredients on top of the liquid. Stir until wet clear through, but don't over stir, it should be just a little lumpy. Measure the batter out onto a griddle or skillet(350-375 degrees) with a gravy or soup ladle and cook until the top is full of bubbles, the edges are a little dry, and the cooking side is golden brown. Turn it over and cook it until light brown about 30 ton 45 seconds.

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Salad Dressing Mayo

1/2c. sugar

1tbsp flour

1/2tsp. salt

1 egg

1/2c.. vinegar

1/2c. water

Combine sugar, salt, and flour in a small saucepan; add egg and water and mix well. Cook mixture over Ed heat, stirring constantly, until it thickens. Makes about one and a halve cups that is excellent on potato salad or in any other salad that you would want to premix the dressing with. If your salad calls for bacon, don't be afraid to substitute the water and eggs for some bacon drippings and don't cook the dressing.

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Amish Meat loaf

1 1/2lb. hamburger

1tbsp salt

1tbsp pepper

3/4 c. uncooked oats

1/4c diced onions

1 egg beaten

3/4c milk

Mix well and pack into a greased loaf pan

1/3c, Catsup

1tbsp prepared mustard

2 tbsp brown sugar

Mix well and pour over top of meatloaf. Bake in 350 degree oven for an hour or until done. Let it set for 5 min. or so before slicing.

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Mystery Meat Casserole

In a large mixing bowl combine:

8oz. (1/2 pkg) cooked,, Drained noodles or macaroni

1 can cream of mushroom soup

1 can water

1 can milk or water

1 large chopped onion

1lb. frozen green peas or 1 can drained peas

2 6 oz cans tuna or 2c. brown and drained sausage, hamburger, chicken, rabbit, or ???????????

Pour into a greased 2qt. casserole dish. Cover and cook at 350 degrees an hour. 30 min. for tuna.

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Grilled Sesame Chicken

Available in Asian markets and some supermarkets, hot bean paste gives a tingling spiciness to this dish. To toast the sesame seeds, place them in a shallow pan and bake in a preheated 350° oven for 7 to 10 minutes, or till golden.

1-1/2 to 2 pounds chicken thighs

2 to 3 tablespoons hot bean paste

2 tablespoons soy sauce, minced

2 tablespoons toasted sesame seeds, crushed

1 tablespoon toasted sesame oil

1 tablespoon sugar

1/4 cup finely chopped green onions (about 1 lb./500 g)

4 large cloves garlic, minced (1 tablespoon)

1/4 teaspoon salt

1/8 teaspoon pepper

Remove skin from chicken thighs. Score meat on both sides by making shallow diagonal cuts about 1 inch apart.

In a large mixing bowl stir together bean paste, soy sauce, sesame seeds, sesame oil, sugar, green onions, garlic, salt, and pepper. Pour into a plastic bag; add chicken thighs. Seal bag; turn bag to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Remove chicken, scraping off excess marinade. Reserve marinade.

Place chicken on the grill rack of an uncovered grill. Grill directly over medium coals for 15 minutes. Turn chicken over and grill for 10 to 15 minutes more. Baste both sides with reserved marinade and grill for 5 minutes more, or till chicken is tender and no pink remains, turning once. Discard any remaining marinade

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Corn Bread

1 cup (5 oz/155 g) yellow cornmeal

1 cup (5 oz/155 g) all-purpose (plain) flour

1 teaspoon salt

1 tablespoon baking powder

1 cup (8 fl oz/250 ml) milk

2 tablespoons honey

2 eggs, well beaten

1/3 cup (3-oz/ 90 g) unsalted butter, melted and cooled

1/2 cup (3 oz/90 g) corn kernels (fresh or thawed frozen)

Preheat an oven to 400°F (200°C). Grease an 8-inch (20-cm) square baking pan with butter. In a large bowl, mix together the cornmeal, flour, salt and baking powder. In a large measuring cup, whisk together the milk, honey and eggs. Using a wooden spoon, stir the egg mixture into the cornmeal mixture, mixing well. Stir in the melted butter and then gently mix in the corn kernels. Pour the batter into the prepared pan. Bake until the center is firm to the touch, 18-20 minutes. Cut into squares and serve hot.

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Strawberry Shortcake

Golden summer afternoons and strawberries are fleeting glimpses of perfection. This is the sort of casual yet unabashedly indulgent delight that defines the country inn experience. Shortcake, although quick and easy to prepare, does not keep well, so serve soon after baking.
6 cups (1 1/2 lb./750 g) strawberries
1/2 cup (4 oz/125 g) sugar
3 tablespoons orange-flavored liqueur
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Shortcake Dough

3 cups (15 oz/470 g) all-purpose (plain) flour

1/4 cup (2 oz/60 g) sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup (8-oz/250 g) chilled unsalted butter, cut into pieces

1 cup (8 fl oz/250 ml) heavy cream

2 cups (16 fl oz/500 ml) heavy cream



To prepare the strawberry filling, measure out 3 cups (12-oz/ 375 g) strawberries into a bowl and mash coarsely. Stem and slice 2 cups (8 oz/ 250 g) strawberries and add to the bowl. Add the sugar and liqueur and stir together until the sugar is relatively well dissolved, about 1 minute. Cover and refrigerate for 1 hour. Remove from the refrigerator, stir well and let stand at room temperature for about 30 minutes before assembling the shortcake.

Preheat an oven to 400ºF (200ºC). Generously butter two 9-inch (23-cm) cake pans.

To prepare the shortcake dough, in a large bowl, sift together the flour, sugar, baking powder and salt. Add 10 tablespoons (5-oz/ 155 g) of the butter and, using a pastry blender or 2 forks, cut the butter into the flour mixture until the butter is in pea-sized pieces. In a mixing bowl, whisk the 1-cup (8 fl oz/250 ml) cream until soft peaks form, 2-3 minutes. Add to the flour and butter mixture and stir to combine.

Transfer the dough to a work surface, knead for just a few seconds, and then divide in half. Using your hands, flatten the halves and form them into rough rounds 8 1/2 inches (21.5 cm) in diameter. Transfer the dough rounds to the prepared cake pans.

Bake until golden brown, 15-20 minutes. Remove from the oven, let cool for 2 minutes, and then turn the cakes out of the pans. Spread half of the remaining butter on the top of one of the cakes and the rest of the remaining butter on the bottom of the other cake and let cool for 15 minutes.

To assemble the shortcake, in a bowl, whisk the 2 cups (16-fl oz/ 500 ml) cream until soft peaks form, 4-5 minutes. Place the shortcake that has been buttered on top on a 12-inch (30-cm) platter. Spread about one-third of the whipped cream on the shortcake. Layer with the strawberry filling, half of the remaining whipped cream, the remaining shortcake, buttered side down, and the remaining whipped cream. Garnish with the remaining 1-cup (4-oz/125 g) whole strawberries. Serve immediately.

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Oven Pot Roast

4-5 lb. pikes peak or sirloin tip beef roast

5 or 6 med. peeled potatoes chopped to bite sized pieces

1lrg. onion chopped to bite sized pieces

3 or 4 Ed carrots sliced to 2in. pieces

1 smashed clove of garlic

In a little oil or fat brown the roast on all sides with salt and pepper. Place the roast in a large roaster or Dutch oven with enough water to come about halfway up the roast. Cook it in a 350 degree oven for about an hour, then add the rest of the stuff, season to taste,(I like salt, pepper, and a pinch of sage)Recover and put it back into the oven for about 2 to 3 hours or until done. Check the inside of a roast with a knife to get the color you want. When it is done remove everything from the juice and put in a bowl and in a separate bowl mix 4 tbsp. of flour with 1c. cold water. Put the juice on the stove and while heating to a boil add the flour mix, stirring constantly, cook this good until you have the right consistency for gravy. This is good stuff.

Don't be afraid to add things to this. It really goes good with mushrooms, cabbage, and who knows what else.

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Pan-Fried Chicken

1 young frying chicken, cut up

2c. flour

1c. cooking oil or shortening

Salt, Pepper

Melt oil or shorten in a large frying pan and preheat to 375 to 400 degrees. Wash chicken pieces and add salt, pepper, and spice to them while chicken is still wet. Working fast add the flour tom them while still wet and pop them into the hot oil cover the pan and cook until golden brown, about 15min. for the first side and 10 min. for the second side.

Tom coat the chicken an easy way put the flour in a sack and a few pieces of chicken in it and shake, and there you have it. This is another dish that takes some practice. White gravy is good here also.

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Whole Wheat Pancakes

2c. whole wheat flour

2t. baking powder

1t. salt

2t. sugar

2 eggs

2c. milk

4 T. melted shortening or salad oil

Sift together flour, baking POWDER, SALT, and sugar. Combine eggs and milk. Add shortening. Add dry ingredients . Stir just to moisten. Cook on hot skillet. Yields 12 5-in. pancakes

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Stuffed Chili Peppers

14-16 peppers

6 oz. Monterey-jack cheese

1 egg white, beaten with one tsp. water

Preheat your oven to 375 degrees

Roast the peppers on the Grill or in the broiler until the skin chars a little and bubbles. Let cool I put them I a paper bag. Cut the tops off and remove seeds and core. Rub of the charred skin and pat dry. Then make a single slit down the side of a pepper and stuff it full of cheese. Brush each one with egg white and put on a cookie sheet and bake until cheese is melted. About 5 minutes.

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PICKLED PEPPERS
****
Sweet Pickled Peppers

2 pounds of sliced peppers.

4 minced diapason peppers.*

1/2 pound of sliced onions.

2 cups of sugar.

2 cups of white vinegar.

1 cup water.

1/2 teaspoon tarragon.

1/2-teaspoon celery seed.

1/2-teaspoon mustard seed.

1 teaspoon salt.

4 cloves of minced garlic

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Pineapple French Toast

1 16 oz can. sliced pineapple

1/4c. butter or margarine, melted

1/3 c. Packed brown Sugar

8 thin slices cooked ham

4 eggs

1/2tsp. cinnamon

8 1/2-In. diagonal cut slices of French bread

Drain pineapple saving 1/2c. juice. Pour batter into a 15 by 10 in. baking dish. Sprinkle with the brown sugar. Arrange pineapple slices over bottom of the dish on top of the sugar. Beat eggs with reserved syrup, Dip the bread into this and arrange over the ham slices. Do not overlap and pour any remaining egg mixture over the top. Bake at 450 degrees for 30 minutes or so until the egg mixture is set. Lift in individual stacks and invert on a serving plate. This is much easier to fix than it sounds and kids really go for it. Heck everybody does.

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Cheeseburger Casserole

1/2 pkg. extra wide noodles

1 lb.. hamburger

1/2 c. chopped onion

1 diced clove garlic

1tbsp oregano

1cn. tomato soup

1/2c. water

1 cn(2oz.) sliced mushrooms

3/4c. grated sharp cheddar cheese

1/2 tsp. salt

While the noodles are cooking according to the package instructions, in another large pan sauté the hamburger, onions, and spices until the hamburger is brown. Then mix in the rest of it except the cheese. Mix it up and put it in a 2-1/2 quart casserole dish, top with the cheese and cook in a 350 degree oven for about 30 minutes.

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Potato Salad Two Ways

6 red, potatoes, boiled, peeled, and diced

2 hard-boiled eggs diced

1 red onion diced

1/2 c. sweet pickle relish or finely diced dill pickle

1/2c. miracle whip salad dressing

1 tbsp. prepared mustard

optional: celery, carrots, cheese, salt, pepper,??????

Mix equal parts pickles juice or vinegar with sugar and water heat it over low heat and until the sugar is dissolved and stir it into the salad slowly. Be careful not to get fast or you could easily wind up with soup here. Be sure you taste this be fore you add it son you cans adjust it before it is too late. A LOT OF THE TIME I JUST ADD PICKLE JUICE UNTIL it is moist enough to mix right, omitting the sugar and water.

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Quick Hot Cakes

Into a large mixing bowl sift together

2c. flour

2 tbsp. sugar

2 tsp baking powder

dash salt, optional

In a separate container beat-

2 eggs add-

2c. milk blend, add-

2 tbsp melted butter, shortening or oil

mix and stir into dry ingredients until fairly smooth. This will probably be to thick so don't be afraid to add more milk. Maybe half a cup. I like mine to be about like chicken gravy.

Lightly grease or use a cooking spray on a griddle or skillet and heat to 350-375 degrees.

Use a soup ladle or a dipper to pour the mix onto the griddle and when it gets bubbly on top turn it over for about 1 minute.

Use the same recipe for whole-wheat cakes, only don't sift anything. My kids really like these.

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Baked Rice Casserole #1

In a mixing bowl stir together____

1 can cream of mushroom soup

1 can cream of chicken soup

1 package of Lipton dry onion soup mix

2 packages of Lipton dry vegetable soup mix

2 soup cans of water

In a shallow 2-qt. casserole dish, sprayed or lightly oiled spread out

1 1/2 cups uncooked rice, covered with 1 soup can of water

Then pour all but about a cupful of your soup mix over the top of the rice

and water, then---

In a separate pan in about 2 or 3 tablespoons of oil or grease, lightly

brown enough pork chops or any other similar type of meat. Spread

them over the top of the rice soup stuff, pour the rest of the soup mix

over the chops, cover tightly and cook at 350 degrees for an hour.

This is pretty salty stuff with the soup mixes, so watch out with that. A

little black pepper should be okay though'.

One other thing about this stuff is that you can use chicken instead of

pork. But don't brown the chicken first and you might cook it another half

hour or so until the chicken is done. I've cooked it that way, but I didn't

care for it very much.

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Round Steak Casserole

2-lb.. round steak, chuck, or any even hamburger will work

2 tbsp oil fat or etc

4 med. potatoes, peeled and quartered

1 med. onion thinly sliced rings

1 can French cut green beans

1 16oz. can tomatoes

1 8 oz can tomato sauce or soup

1 can water

IN a large pan or skillet lightly brown the cut up meat in the oil. put in the onions, scatter them around on the meat. Reduce the heat and put in the potatoes, then the green beans, then the rest of the stuff over the top. Salt and pepper to taste, I like to add a big pinch of garlic powder too, cover and boil briskly for an hour, Then reduce heat to a slow boil or simmer till done, about 1 1/2 more hours. Mix 4 tbsp. of flour in a little cold water and add it the last hour or so if you want to thicken it up a little. You can leave it uncovered the last hour or so if you want to thicken it that way. Wash it to see that it doesn't go to dry while cooking. This works well in a crock-pot.

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Roast Beef, Fast and Easy

3 or 4 lb.. roast beef, chuck, arm, sirloin, etc.

1 can cream of mushroom soup

1pkg dry onion soup mix

1 pkg. dry vegetable soup mix

2 tbsp. oil or fat

water

In a large skillet preheat the oil until hot, brown the roast on all sides, reduce heat, add the rest of the stuff with enough water to nearly come to the top of the roast. Simmer at a slow boil 2 to 3 hours or until done. Salt and pepper to taste and garlic if needed. Be careful with the salt as the soup mix is pretty full of it anyway. You can put potatoes in the I if you want about the last half of the cooking time, this also makes a great dark gravy.

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Smothered Burger Patties

2 Lb. ground beef

2 tbsp oil, fat, ???

1 can cream of mushroom soup

1-med. to lrg onion, diced

1c. milk

1c. water

1tbsp flour

Make the ground meat into nice thick patties, and fry in a large skillet until rare, add diced onion, and cook until soft and clear not brown. In a different dish mix the rest of the ingredients making sure that the water is dissolved into the water before adding it to the milk/soup mixture. This is done pour over the cooked patties cover and simmer for half an hour or until the meat is done. If the gravy starts to get to thick add water as needed. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Smothered Steak

2 or 3 lb cheap beefsteak, small pieces

2 tbsp fat, oil, etc

2 cn stewed tomatoes

1 diced bell pepper

1 diced onion

1 can diced mushrooms

2 bay leaves

1 lrg pinch oregano

1 clove chopped garlic

salt

black pepper

tomato juice

pinch sage

In a large skillet preheat the fat and lightly brown the both sides of the steak, reduce the heat and add the rest of the stuff. Use enough tomato juice to just barely cover the steak. If you need to a LITTLE bit of water can be used. Cook at a low boil or simmer 2 or 3 hours until tender. You can add potatoes to it the last 1/2 of cooking time if you want. use the broth from this to make a good dark gravy with.

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Steak and Rice

Mix the following ingredients in a large bowl:

1 envelope of dry vegetable soup mix

1 envelope dry onion soup mix

1 can cream of mushroom soup

1 can cream of chicken soup

1 medium bell pepper diced and de-seeded

1 small onion diced

1 Santa Fe Grande pepper diced and de-seeded

some black pepper

some garlic powder

1 can water

In a large casserole dish, greased lightly with vegetable oil or sprayed with Pam, evenly pour a cup and a half of rice, then add 2 can water in dish, and 3/4's above mixture.

In a frying pan, brown steaks, put on top of rice, then pour remaining mixture over the steaks. Cover with aluminum foil, and put in oven for an hour, at 350 degrees uncovering the last 15 minutes. Delicious.

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All Purpose Spiced Hamburger

2lb ground beef

1 lrg onion, diced

1/4-c. picante sauce, or taco sauce in this book

1tbsp garlic powder, or 4 cloves chopped

1tbsp salt

1tbsp black pepper

1/4 tsp. ground sage

1/4 tsp. oregano

1/2 tsp. cilantro or chives

2 tbsp chili powder

1 or 2 crushed hot peppers more or less, to taste

Crumble the hamburger into a hot skillet and add the rest, holding the onions until the meat is about half done, stirring often. Add the onion and reduce the heat. Cook slowly covered, stirring often until the meat is done. you want the onions soft and clear, not brown. This is good in casseroles, beans, taco, enchiladas, etc.

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Walts Meat Loaf

2lb lean hamburger

1 c. crushed corn flakes

1c. milk

2 eggs

2tsps salt

1tbsp mustard

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Roast Wild Goose or Duck

If the bird has had a fish diet you may want to loosely stuff it with carrots or quartered potatoes and simmer it for about 10 min, then discard the stuffing and proceed.

Salt the inside of the bird and stuff it with quartered onions and apples. Tie the legs together and the tail and place breast side up on a rack in a shallow pan. Do not put oil or bacon on duck but either rub the goose breast with oil or put bacon strips on it. Roast uncovered in a 400-degree oven, a 1 to 2 lb.. duck takes 60 to 90 minutes. A 2 to 4 pound goose from 1 1/2 to 3 hours, 4 to 6 lb.. takes 3 to 4 hours. You may have to cover it loosely to keep it from over-browning. After cooking, discard the stuffing. Allow 1 to 1 1/2 lbs. per serving.

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