Always a favorite!
1 large bag of frozen cauliflower
1 large pkg of frozen broccoli
20 Ritz crackers
½ cup butter
½ lb Velveeta cheese
In a microwave melt ¼ cup butter and the cheese. Cook vegetables (don’t overcook!). Drain thoroughly. Place vegetables in a 9” x 13” pan. Pour cheese mixture over the vegetables. Crumble cracker on top. Pour remaining butter over crackers.
Bake at 350 degrees for 15-20 minutes.
A great month to fire up the grill for the last of summer's goodness!
2 pounds ground beef
1 1/2 tablespoons all purpose flour
1 medium onion grated
1 tablespoon salt
1/4 teaspoon freshly ground pepper
2 cups mushrooms, chopped
1/4 cut butter or margarine
8 slices of bacon
Mix ground beef, eggs, flour, onion, salt, and pepper. Roll mixture into thin sheet and cut into 16 patties with large cookie cutter or tin can with top and bottom of can removed. Saute mushrooms in butter and spread over 8 of the patties. Place other patties on top and pinch edges. Wrap a slice of bacon around edge of each burger and tack with toothpick. Broil over the coals, hood down about 4 minutes on each side. Serves 8
GOURMET BEEF PATTIES
1 pound ground beef
Blue cheese filling:
2 tablespoons crumbled blue cheese
2 tablespoons snipped parsley or chopped onions
4 hamburger buns, split and toasted
Divide ground beef in 8 mounds. Flatten each between squares of waxed paper to a little less than 1/2 inch. Set half the patties aside for "lids." Combine cheese and parsley. Top remaining patties with Blue cheese filling leaving 1/2 inch margin for sealing. Cover filling with "lids," sealing edges well.
Broil 3 inches from coals about 6 minutes, sprinkle with salt and pepper. Turn, broil 6 minutes more. Season second side. Slip patties into hot toasted buns. Makes 4
Cream Cheese Bread
Yields Four Loaves
1 cup sour cream
1/2 cup sugar
1/8 tsp. salt
1/2 cup melted butter
2 pkgs. dry yeast
1/2 cup water, warmed
2 eggs, beaten
4 cups flour
Heat sour cream over low heat. Stir in sugar, salt, and melted butter. Cool to lukewarm. Sprinkle yeast over warm water in bowl until yeast dissolves. Add sour cream mixture, eggs and flour; mix well. Cover tightly and refrigerate overnight.
Make filling (recipe below) and divide dough into 4 equal parts. Roll out each part on a floured board into a rectangle. Spread 1/4 of filling on each, roll up in jelly roll fashion beginning at long sides. Pinch edges together and fold ends under slightly.
Place seam side down on a greased baking sheet. Slit each roll at 2 inch diagonal intervals about 2/3 way through the dough so it resembles a braid. Cover and let rise in a warm place until double in bulk (about 1 1/2 hours). Bake at 375 degrees F for 12-15 minutes.
2 pkgs. (8oz each) cream cheese, softened
3/4 cup sugar
1 egg, beaten
1/8 tsp. salt
2 tsp. vanilla
Beat all ingredients together. See above directions for filling insertion.
(Marilyn Scott, Sellersburg, IN)
Garlicky Roasted Potato Salad
3 lbs. new potatoes, scrubbed and quartered
6 garlic cloves, halved lengthwise
1 T. stoneground mustard
1 t. ground coriander
1 T. olive oil
1/2 cup chopped fresh parsley
1/2 cup plain low-fat yogurt
1/3 cup thinly sliced green onions
3/4 t. salt
1/4 t. pepper
Toss potatoes and garlic cloves with a mixture of the mustard, coriander and olive oil. Roast at 400 F for 30 minutes. Cool. Combine the roasted potatoes and garlic with remaining ingredients. Mix well.
(Laura Jalcomok Angola, IN)
Chocolate Mint Brownies
1 cup flour
1/2 cup butter or margarine, softened
1/2 tsp. salt
1 tsp. vanilla extract
1 can (16 ounces) chocolate-flavored syrup
1 cup sugar
2 cups confectioners' sugar
1/2 cup butter or margarine, softened
1 tablespoon water
1/2 tsp. mint extract
3 drops green food coloring
1 package (10 ounces)mint chocolate chips
9 tablespoons butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13" x 9" x 2" baking pan.
Bake at 350 degrees for 30 minutes (top of brownies will still appear wet). Cool completely.
Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.
For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. (Brownies get moister if you leave them in the refrigerator a day or two.)
From Taste of Home magazine
Helen Baines, Elkton, Maryland
No Crust Quiche
a quick and easy lunch
1 cup (4 oz) swiss cheese
6 slices crisp fried and crumbled bacon
1 1/2 cups milk
1/2 diced onion
1/2 cup flour
2 tablespoons softened butter
1/2 tsp salt
1/8 tsp pepper
Sprinkle cheese and bacon over well-buttered 9 pie plate. Combine rest of the ingredients in blender. Blend until smooth, about 1 minute. Carefully pour over cheese and bacon.
Bake 350 degrees for 30-35 minutes or until knife comes out clean. Let stand 5 minutes before cutting.
Serve with fresh fruit or a small salad.
Three Bean Baked Casserole
Combine the following ingredients into a large, deep casserole dish.
1 small can lima beans, drained
1 can kidney beans, drained
1 can pork-n-beans, drained
1 pound hamburger, browned and drained
1/2 pound fried bacon, drained and crumbled
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup Ketchup
1 tablespoon vinegar
1 teaspoon dry mustard
Add to beans and meat. Stir ingredients together.
Bake at 350 degrees for 40-60 minutes.
Easy Sprite (Lemonade) Scones
An Aussie "Devonshire Tea" Recipe
1 cup Sprite or 7-UP
1 cup cream
3 cups self-rising flour
1. Preheat oven to 425 degrees.
2. Add Sprite and cream to flour. Mix to form a soft dough. Place dough on a floured surface.
3 Knead dough lightly. Pat to about 3/4 inch thickness. (Less handling is best.)
4. Cut with a floured biscuit cutter.
5. Place close together on cookie sheet so they help each other to rise.
6. Optional - brush top with beaten egg.
Bake for 10-15 minutes.
Serve scones with coffee or tea.
Just in time for Thanksgiving!
Mini Pumpkin Tarts
60 minutes prep time 1:45 total time
Yield 36 tarts
1/4 C. Flour
1/4 C. Brown Sugar
1/4 C. finely Chopped Pecans
2 Tablespoons Butter softened
3/4 C. butter softened
2 - 3 oz packages cream cheese softened
1 1/2 C. all purpose flour
1 14oz can sweetened condensed milk
1 1/2 C. canned pumpkin
1 teaspoon pumpkin pie spice
Whipped cream if desired
Heat oven to 375 degrees. Combine all topping ingredients in small bowl, mix with fork until mixture resembles coarse crumbs. Set aside.
Combine 3/4 cup butter and cream cheese in medium bowl. Beat at medium speed until well mixed. Add flour, continue beating until dough forms. Divide dough into 36 pieces. Place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
Combine all filling ingredients in large bowl. Beat with wire whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
Bake for 25 - 28 minutes or until golden brown and set. Cool 5 minutes in pans, run small sharp knife around inside edge of cups to loosen tarts. Remove to wire cooling rack.
Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.
Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight fitting lid, refrigerate. Assemble mini tarts right before baking.
Nutrition Facts (1 mini tart)
Cholesterol 25 mg
dietary fiber 1g
This October is Fabric Buffet's third anniversary. What better way to celebrate than to have a cup of coffee and a yummy slice of this coffee cake
Raspberry Cream Cheese Coffee Cake
2 ¼ cups flour
¾ cup sugar
¾ cup margarine or butter
½ tsp. baking powder
½ tsp. baking soda
¼ tsp salt
¾ cup dairy sour cream
1 tsp. almond extract
FILLING: (Filling can be doubled.)
8 oz pkg cream cheese
¼ cup sugar
½ cup raspberry preserves or can of cherries or blueberries
½ cup slice almonds
Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch spring-form pan.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and ¾ cup sugar.
Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract; blend well. Spread batter over bottom and 2 inches up sides of prepared pan. (Batter should be about ¼ inch thick on sides.)
To Make Filling: In a small bowl, combine cream cheese, sugar, and egg; blend well. Pour over batter in pan.
Carefully spoon preserves evenly over cheese filling.
In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake at 350 degrees for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. If doubling filling, cook an additional 15 or more minutes.
Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges. Refrigerate leftovers.
Yields 16 servings.
Cheese Blintzes - An old time favorite. Swedish Pancakes filled with cottage cheese and strawberry jelly.
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!
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.
2 cups sifted sugar
1 ½ sticks butter or margarine
Add and Mix:
4 tablespoons cocoa
½ cup milk
1 cup sifted flour
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
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!
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.)
Fried Mozzarella Sandwiches
(makes four sandwiches)
8 thin slices firm white bread
8 ounces Mozzarella cheese
2 tablespoons milk
dash of salt
fresh-ground pepper to taste
fine dry bread crumbs
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.
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
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.
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!
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.
1 large onion
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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Paoli, IN 47457