September's Recipe
Cheese Blintzes - An old time favorite. Swedish Pancakes filled with cottage cheese and strawberry jelly.
Swedish Pancakes
3 eggs (can add another egg or two if you like)
1 1/4 cups milk
3/4 cup sifted all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
In a blender, beat eggs until thick and lemon-colored. Add milk. Sift dry ingredients and add to egg/milk mixture. Blend until smooth. In a small to medium frying pan, heat butter and then add about 1/4 cup or less of the batter (depending on the size of your pan). Gently swirl pan so that batter fills the bottom. Cook until edges are brown, flip and cook for another minute or so. Remove to a plate. Add a scoop of cottage cheese and a generous teaspoon of strawberry jelly to center of pancake. Roll pancake up. Transfer to an oven proof plate and place in an oven set at warm until all pancakes are cooked.
To serve, sprinkle with powered sugar if desired.
Hint: With a helper, cook pancakes in two frying pans at a time, having your helper add the cottage cheese and strawberry jelly. Gets the job down twice as fast!
August's Recipe
Brownies from Scratch
This is a very old recipe – my sister’s husband’s mother’s mother’s …. recipe
It’s so easy and good you might not buy a boxed mix again.
Blend:
2 cups sifted sugar
1 ˝ sticks butter or margarine
Add and Mix:
4 eggs
Mix in:
4 tablespoons cocoa
˝ cup milk
1 cup sifted flour
Add:
1 teaspoon vanilla
nuts if desired
Pour batter into a ungreased 9” x 13” pan for thinner brownies or an 8” x 8” pan for thicker brownies. Bake for 35 minutes in a preheated oven set at 375 degrees. While warm dust with powdered sugar.
July's Recipe Compliments of
Christie's on the Square
Located on the square in Salem, Indiana
812-883-9757
Hours: Mon. 9am to 4pm
Tues thru Sat. 9am to 9pm
Sunday Buffet 11:30am to 2pm.
A lovely place to eat that serves great tasting dishes!
July's recipe is a favorite served at Christie's. If you didn't read the ingredients, you would never guess what makes up this delicious dish! So simple to make and so refreshing for a summer gathering or luncheon.
Frozen Strawberry Salad
4 cups mayonnaise
1 cup sugar
Mix together. Then add:
48 oz. Cool Whip
Mix together well. Then add:
5 1/2 cups frozen strawberries - in juice, with sugar
Pour into three 9" x 13" glass pans and freeze.
For one 9" x 13" pan:
1 1/3 cup mayonnaise
1/3 cup sugar
16 oz Cool Whip
2 cup frozen strawberries - in juice, with sugar
Christie's offers catering, carryout and cooking classes.
More information can be found on their website at www.christiesonsalemsquare.com
Look for their second cookbook to be released before Christmas. It will have a section of Christie's most requested/favorite recipes!
JUNE'S RECIPE
Green Grape Salad
Cool, Refreshing, and calorie reduced!
4 lbs of green seedless grapes
16 ounces sour cream
16 ounces cream cheese
1 cup Splenda
1/2 cup Brown Sugar Splenda
1 cup chopped pecans
Wash and dry grapes. In bowl, mix other ingredients together except for brown sugar. Add grapes and gently mix. Spoon mixture into a 9" x 13" dish (a glass dish makes it pretty!). Combine brown sugar and chopped pecans and sprinkle on top. Refrigerate until serving.
(Red grapes could be used instead or use half and half.)
MAY'S RECIPE
Fried Mozzarella Sandwiches
(makes four sandwiches)
8 thin slices firm white bread
8 ounces Mozzarella cheese
2 eggs
2 tablespoons milk
dash of salt
fresh-ground pepper to taste
fine dry bread crumbs
olive oil
Check to make sure bread has no holes. Stack four slices at a time and trim crusts evenly (save crusts for another use). Keep slices in sets of two so edges of sandwiches line up.
Center one slice of Mozzarella on each of four slices of bread, having cheese approx. 1/4" from edges. Top with remaining bread.
With fingers, press edges together to seal slightly. Beat eggs slightly, stir in milk, salt, and pepper. Dip sandwiches one at a time in egg mixture, turning to coat both sides and edges well. Dip edges in bread crumbs to help seal in cheese.
Cook in hot oil in large skillet until nicely browned, turning once.
Drain on paper towels. Serve at once.
APRIL'S RECIPE
If you're not too crazy about cauliflower, try this recipe. It's scrumptious!
Dressed Up Cauliflower
Remove leaves and trim base from one medium head of cauliflower. Wash. Cook whole in boiling salted water 15-20 minutes, or until tender. Drain. Place in an ungreased shallow baking pan. Sprinkle with salt. Mix 1/2 cup mayonnaise and 2 tablespoons prepared mustard; spread over cauliflower. Top with 3/4 cup shredded sharp cheddar cheese. Bake at 375 degrees about ten minutes or until cheese is melted. Serves 4-5
MARCH'S RECIPE
I forgot about this recipe. It used to be one of my favorites. Hope you enjoy it too!
Paprika Chicken with Sour Cream
1/4 cup flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
1 chicken, cut up (or chicken breasts)
1/4 cup margarine
1/4 cup sliced green onions
1 can (10 1/2 ozs) condensed cream of chicken soup
1 soup can water
1 cup sour cream
Combine flour, salt, paprika, and pepper. Coat chicken with this mixture. In skillet melt margarine; add chicken and brown on all sides. Add onion, soup, and water. Cover. Simmer 30-40 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Stir sour cream into gravy. Warm but do not boil. Serve over mashed potatoes, rice, or noodles.
FEBRUARY'S RECIPE
My sister visited in January. We both like to read Sue Grafton's A is for Alibi series. In one of the books the character, Kinsey Millhone, travels to Louisville Kentucky and has a Hot Brown. So my sister and I crossed the border and found a place in Louisville that serves the Hot Brown. Yum! We weren't verbally dramatic in our praise as Kinsey, but we sure did enjoy it! We were good girls and split our meals, saving half of this rich and delicious meal for the next day.
The Hot Brown was created in the 1920's at the Brown Hotel in Louisville which serves it to this day.
Get the Legendary Hot Brown Recipe and the history behind it.
And while you are on their site, check out the Brown Hotel's Old World charm and contemporary luxury accommodations. Gorgeous!
JANUARY'S RECIPE
When my daughter and granddaughter from Australia came to visit in November, they wanted to experience a little bit of the culture in Southern Indiana. So we ate at The Gasthof Amish Restaurant in Montgomery, Indiana and took a tour of a few Amish farms. To our surprise, we won a gift basket which included a book of recipes from the employees of The Gasthof. I was surprise how much Velvetta cheese is used! One recipe that looks good to me and I want to try is Pizza Burgers. Never quite had one like this.
Pizza Burgers
ground chuck
1 large onion
pizza sauce
oregano
Mozzarella cheese
Make 2 thin patties with ground chuck. On top of one patty put one square of cheese, 1 tablespoon pizza sauce and sprinkle with oregano. Press other patty on top, squeezing edges together. Fry on both sides. While burgers fry, saute onion in separate pan. When burgers are done, top with more cheese, pizza sauce, oregano and the sauteed onions. Sounds good to me!
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Fabric Buffet
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Paoli, IN 47457
812-723-3658
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