NOVEMBER'S RECIPE
Cream of Broccoli Cheese Soup
1 10oz can chicken broth
1 16 oz pkg frozen broccoli pieces
1 medium onion, finely chopped
1/2 tsp garlic powder
1 large can cream of mushroom soup
2 cups sour cream
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated cheddar cheese
Season to taste with:
salt, pepper, Tabasco, garlic powder, black pepper, cayenne pepper, chili powder, paprika, onion powder, nutmeg
Bring to a boil the first four ingredients; cook 10 minutes. Cool and run through the blender until creamy.
Add remaining ingredients and cook on low until thoroughly heated.
If desired, add fresh broccoli florets cut up into small pieces. Boil them in one cup chicken broth for about 10 minutes. Add to soup.
Serve and enjoy - yummy!
OCTOBER'S RECIPE
Another recipe from the past. Clipped from a newspaper (1950's or before) by my grandma a long, long time ago, this recipe was loved during my childhood and also by my children. Let me know if you have ever heard or enjoyed this meal.
Corn Beef Patties Dough
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening
1 egg yolk, beaten
1/3 cup milk
Sift dry ingredients. Add shortening. Mix with a fork. Add egg to milk and add to dry ingredients to make a ball. For a flakier crust, handle the dough as little as possible. Turn out and toss until outside is smooth.
Roll out 1/2 of dough 1/8 inch thick. Cut dough into quarters. Place quarters into a muffin pan and carefully conform dough to each indentation. Repeat with second 1/2 of dough.
Fill with corn beef mixture (below) and bring edges of each quarter up and pinch tops together. Make sure not to puncture dough. Bake 20 minutes at 425 degrees. Serves 8
Corn Beef Patties Filling
2 tablespoons butter
1/4 cup chopped onion
2 teaspoons flour
dash pepper
2 cans corned beef (1 1/4 cups), cut up
1 1/2 cups canned tomatoes, drained.
Melt butter. Add onions and saute until soft. Add flour and cook one minute. Stir in remaining ingredients. Bring to a boil. Stir until smooth and thick. Simmer 10 minutes. Pour into prepared patties.
SEPTEMBER'S RECIPE
Here's a recipe that my grandmother clipped from a newspaper I'm guessing in 1950's-60's as the ad on the back of the article is for a bathing suit made from cotton and rubber! Maybe you mom or grandma clipped the same recipe and it has become one of your favorites.
Sloppy Joes
3 medium onions, chopped
2 TBS butter
3 lbs ground beef
1/4 cup butter
2 cups finely chopped celery
1 green pepper, chopped fine
1/4 cup brown sugar
1 TBS salt
1 TBS Worcestershire sauce
1 bottle (12 ounces)chili sauce
2 TBS vinegar
Cook onion in 2 TBS butter for 5 minutes. Remove from pan. Cook beef in 1/4 cup butter for about 10 minutes, stirring frequently. Add remaining ingredients, mix thoroughly and simmer about 30 minutes longer. Spoon mixture between toasted bun halves and accompany with crisp relishes; or serve over spaghetti or macaroni.
AUGUST'S RECIPE
Too hot to cook? Try this salad for a cool meal. Serve with some good bread and fresh butter.
Overnight Salad
aka Seven Layer Salad
1 head of lettuce, torn in bite size pieces
1 small head of cauliflower
2 large tomatoes, chopped (garden fresh, yum!)
1 small bunch broccoli, bite-size pieces
1 cup red radish slices
8 slices cooked, crumbled bacon
1/2 cup sliced green onions
1/4 cup grated Parmesan cheese
2 cups mayonnaise
1 tablespoon sugar
Layer first 7 ingredients in the order listed. Combine mayonnaise and sugar. Spread evenly over top of salad, sealing to the edge of the bowl. Cover and refrigerate 12 hours. Toss before serving.
JULY'S RECIPE
July is my birthday month and this is one of my favorite cakes. Easy to make because you use a devils food cake mix, but so yummy with butterscotch filling and marshmallow frosting.
Chocolate Buttermallow Cake
As directed on the box, mix a Betty Crocker Devils Food Cake mix and pour into an oblong pan, 13 x 9 x 2 inches. Spread Butterscotch Filling (below) over top of cooled cake to within 1/2" of edge. Sprinkle 1/2 cup chopped nuts over filling.
Frost sides and top of cake with Marshmallow Frosting (below). Melt 1/2 square unsweetened chocolate; dip back of spoon into chocolate and form swirls on frosting.
Butterscotch Filling
In medium saucepan, mix 1 cup brown sugar (packed) and 3 tablespoons flour. Gradually stir in 3/4 cup light cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; blend in 2 tablespoons butter or margarine and 1 teaspoon vanilla. Cool.
Marshmallow Frosting
2 egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1 tablespoon light corn syrup
1/3 cup water
3/4 cup marshmallow creme
In top of double boiler, combine egg whites, sugar, cream of tartar, syrup and water. Place over boiling water; beat until stiff peaks form, scraping pan occasionally. Remove from heat; add marshmallow creme. Beat until of spreading consistency.
Enjoy a slice with a nice cold glass of milk!
From The Betty Crocker Recipe Card Library
JUNE'S RECIPE
If you ever visited a McDonald's in Hawaii, you might have noticed they serve a hamburger which includes Spam. This is what McDonald's serves in Australia.
Aussie Burger
On the bottom of a bun, layer grilled bacon, grilled onion, sunny side up egg, hamburger, large slice of beet (they call it beet root), lettuce, top with barbeque sauce and top of bun. Try it, you just might like it and it's definitely filling!
MAY'S RECIPE
A delicious and quick roll up sandwich,
especially if you mix the cream cheese and dried tomatoes the day before.
Sun Dried Tomato Wrap
Mix chopped sun dried tomatoes packed in oil with low-fat cream cheese.
Spread on a flour soft shell tortilla.
Top with turkey, ham, and roast beef. (Or pick and choose what you want.)
Add regular chopped tomato (if desired) and lettuce, and/or watercress and sprouts.
Top with freshly chopped basil.
Roll the wrap and stick with toothpicks to hold.
Yummy!
APRIL'S RECIPE
This is an old, old recipe dating back to the 50's or earlier. I don't know where my mom got the recipe, but most times this was the cake used for our birthdays and sometimes at Easter. It's very yummy and the flavor gets better each day. The icing is a little tricky but worth the try. Definitely not for someone watching their weight or is health conscience!
(The quilt behind the cake was made using a kit from Moda's 9 Collection.)
Plum Go Around Kit
ALL PURPOSE FLOUR CAKE
In a large bowl, beat well:
1 cup shortening
While beating slowly sift into the shortening:
2 cups sugar
Beat in one at a time:
4 eggs
Beat in:
1 tsp salt
1 tsp vanilla
Sift and measure:
3 cups flour (unbleached flour is okay to use)
Into shortening mixture, alternate the flour and
1 cup and 2 tablespoons of lukewarm milk (2% okay to use)
At the very last, sift and fold in (do not beat)
3 tsps baking powder
Pour batter into a tube pan that has been greased and floured. Bake in a preheated 350 degree oven for one hour or until done.
CREAMY FILLING AND FROSTING
Into:
2 ½ tablespoons sifted flour
Gradually blend in:
½ cup milk
Cook until thick paste over a very low flame about 5-7 minutes, stirring constantly. Cool to lukewarm.
Meanwhile, cream:
½ cup shortening (or ½ cup butter)
With:
½ cup sugar
¼ tsp salt
Add paste and beat until fluffy. Fold in:
½ tsp vanilla
½ cup coarsely chopped nuts (optional)
FROSTING:
Use a little of the above mixture for filling between the cake layers. To the remainder, blend up to:
1 cup sifted confectioner’s sugar
FROST AND DECORATE CAKE
MARCH'S RECIPE
You might be surprised how exceptionally good these biscuits taste!
Sweet Potato Biscuits
2 cups sweet potatoes, cooked and mashed
2/3 cup melted shortening
1/2 cup sugar
3 cups flour
1 tsp salt
4 tsp baking powder
2 shakes of pumpkin spice
Combine ingredients. Roll dough 1/2 - 3/4 thick on a floured surface and cut with biscuit cutter. Place on an ungreased baking sheet and bake at 425 degrees for 20-25 minutes. Makes approx. 12 biscuits.
FEBRUARY'S RECIPE
Here's a chocolate cake recipe just perfect to serve for Valentine's Day.
(I know it's odd to put mashed potatoes in a cake recipe, but it makes one yummy cake!)
Chocolate Mashed Potato Cake
2 cups sugar
1/2 lb butter
3 egg yolks
1 tsp baking soda
1/2 cup sour milk*
1 1/2 cups cake flour
1 tsp vanilla
3 egg whites, beaten stiffly
1 cup mashed potatoes
1 tsp cinnamon
4 heaping tablespoons cocoa
1 cup chopped nuts
*To make sour milk, take 1/2 cup milk and add 1 tsp vinegar
Cream sugar and butter. Add egg yolks, potatoes, cinnamon, cocoa, and nuts. Mix soda and sour milk, add to mixture. Add cake flour and vanilla. Fold in egg whites. Pour into two 9 inch pans or one oblong. When cool, frost with whipped frosting.
Bake in a preheated 350 degrees oven for 25-30 minutes.
Whipped Frosting
4 tablespoons flour
1 cup milk
Cook until thick, then cool.
1/2 cup butter
1/2 cup shortening
Beat for four minutes.
Add
1 cup sugar
1 tsp vanilla
Beat four minutes. Beat the cooled flour mixture into the batter.
Add 2-4 tablespoons powdered sugar
Beat four minutes
Yields enough frosting for one 9 inch cake.
JANUARY'S RECIPE
If you like the Zuppa Toscana soup at Olive Garden, you will love this recipe!
It makes a big pot of hearty soup.
2 lbs bulk mild Italian sausage
1 lb bulk hot Italian sausage
3 Russet potatoes quartered lengthwise and sliced 1/4" thick
2 carrots finely chopped
1/2 cup finely chopped green onions
6 cups water
6 chicken boullion ubes
2 1/2 cups potato water
2 1/2 cups milk
5 TBSP corn starch
1 tsp salt
1 tsp garlic
Put potatoes in a pot of water to cover and boil for 10 minutes. Drain off water, saving water to be added to the soup later.
Mix the two Italian sausages. Brown the sausage thoroughly. Drain off the fat.
Bring water and chicken boullion cubes to a boil. Turn down to simmer. Add carrots, green onions, sausage, potatoes and potato water. Dissolve corn starch in the milk; slowly add to the soup stirring constantly. Add salt and garlic. (I also like to add a small package of frozen spinach.) Simmer 20 minutes. Enjoy!
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Fabric Buffet
P.O. Box 224
Paoli, IN 47457
812-723-3658
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