Blue Cook Book

Strawberry Pancakes

by // // No Comments

This is just the baked pancake called German Pancake or Dutch Babies with a yummy strawberry topping.
Ingredients:

  • 9 eggs
  • 1 1/2 c flour
  • 1 tsp salt
  • 1 1/2 c milk
  • 6 Tab butter, melted

Directions:

  1. Preheat oven to 450°.
  2. Using a French whisk or fork, beat eggs until blended.
  3. Sift flour, measure, and sift again with salt.
  4. Add flour and salt to eggs in four additions, beating slightly after each.
  5. Add milk in two additions.
  6. Lightly beat in melted butter.
  7. Generously butter bottom and sides of unheated 9 or 10 inch frying pan.
  8. Pour batter into frying pan and bake in a very hot oven (450°) for 10 minutes.
  9. Reduce oven temperature to 350° and bake 10 minutes more.
  10. Slip onto heated plate; serve immediately.
  11. Serve .

Note: VAK uses glass/metal pie plates in place of frying pans.

Serves: 4

Source: Sunset

Strawberry Sauce

Delicious over ice cream or a plain cake (or just about anything) with whipped cream.

Ingredients:

  • 2 lbs ripe strawberries, hulled (or 20 oz frozen strawberries)
  • 1/2 cup granulated sugar (depending on sweetness of berries)
  • 2 teaspoons cornstarch
  • 1 pinch salt
  • 1/4 c orange liqueur

Directions:

  1. Combine sugar, salt and cornstarch in medium saucepan.
  2. Add strawberries.
  3. Cook over medium-low heat stirring gently until sugar dissolves and berries are soft, about 10 minutes.
  4. Remove from heat and add orange liqueur,
  5. Cool.

Serves: 12 (3 cups)

Source:  A variation on Kitchen Genius

Turkey Dressing – 2 Turkeys +

by // // No Comments

Thanksgiving is never a small at our house – 15 to 20 “chosen  family”.  And you have to have leftovers!

Ingredients:

  • 6 1/2 lbs dry bread cubes (4# fresh bread = 3# dried)
  • 7 onions
  • 3 bunches celery
  • 3/4 lb margarine
  • 6 eggs
  • 1 qt milk
  • 2 Tab garlic salt
  • 6 Tab mold (poultry seasoning)
  • 1 1/2 Tab bugs (caraway seeds)
  • salt and pepper to taste
  • bacon grease
  • 4 c broth – approximately.  (The dryness of the bread will determine the amount of broth.)

Broth Directions:

  1. Remove the stuff inside the turkey – neck, heart, liver, etc.
  2. Remove the wings.
  3. Place 3 onions, celery tops, 1/2 Tab garlic salt, gizzards, hearts, etc, necks, 2nd and 3rd wing joints in a large pot.
  4. Fill the pan  with water to cover.
  5. Simmer for several hours.
  6. Strain broth.
  7. Reserve liver, heart etc for giblet gravy if you must.

Dressing Directions:

  1. Dice the celery and  onions.
  2. Saute until soft in margarine and bacon grease.
  3. Mix milk and beaten eggs.
  4. In a large, really large, bowl (or the kitchen sink) mix  dried bread, garlic salt, poultry seasoning, caraway seeds, salt and pepper.
  5. With a large spoon (or your hands) add the milk/egg mixture.
  6. Add enough broth to make a moist mess.  Dressing should be slightly moist on the outside of cube but crispy on the inside.(Save remaining broth for gravy.)
  7. Rinse the inside of the turkeys thoroughly.
  8. Rub the inside and outside with butter/bacon grease.
  9. Grease a 12 cup casserole with bacon grease.
  10. Stuff the birds with dressing, taking care not to over stuff.
  11. Place remaining dressing in casserole.
  12. Place wings on top of casserole.
  13. Grease roasting pans with bacon grease.
  14. Place turkeys in pans.
  15. Cover with old (clean) t-shirt soaked in bacon grease.
  16. Cook 3 1/2 -4 hours.
  17. Let rest 30 – 60 minutes before carving.

Serves:  2 turkeys (22 lbs each) plus 12 cups.  Serves 40 people.

Source:  Many years of experience.

 

Pizza Topping – Bisquick

by // // No Comments

You can mix this (without the cheese) and freeze it for a quick snack/dinner.  Use any prepared pizza crust or make your own.  Put it on English Muffins and cut in quarters for a kids lunch or a party tid-bit.

Ingredients:

  • 1/4 c chopped onions
  • 1 clove garlic
  • 2 c tomato sauce
  • 1 c chopped salami, or cooked Italian sausage
  • salt and pepper to taste
  • 1 1/2 c grated mozzarella or jack cheese
  • oregano

Directions:

  1. Mix onion, garlic, tomato sauce, salami, salt and pepper.
  2. Spread on dough.
  3. Sprinkle with cheese.
  4. Sprinkle with oregano.

Serves: 4

Source: Bisquick Cook Book

Migas – Crumbs

by // // No Comments

Originally made to use up tortillas, this became the favorite “I don’t know what I want” dinner.

Ingredients:

  • 3 large or 6 small corn tortillas, torn into smalish pieces
  • 2 Tab oil
  • 1/2 onion, chopped (You have to love the already chopped ones at the grocery store.  Spread them on a cookie sheet and freeze them – onions anytime)
  • 1/4 green pepper, chopped (chop and freeze the rest for next time – works if you are going to cook them.)
  • 6 eggs, beaten
  • 1/4 c tomato sauce (1/2 small can – freeze the rest for next time)
  • 1/2 tsp garlic salt
  • 1/4 tsp cumin
  • salt and pepper to taste
  • 1 generous cup grated cheese

Directions:

  1. In a frying pan, heat oil, add onions – cook until soft.
  2. Add tortillas and green peppers – cook until tortillas crisp.
  3. Add eggs, mixed with garlic salt and cumin – partially cook.
  4. Add tomato sauce – cook until eggs are almost set.
  5. Add cheese and finish cooking stirring cheese into the eggs.

Serves: 2

Source: Isabelle Prucha

 

 

Grand Marniar Souffle

by // // No Comments

Somewhat last minute but sometimes a delay between dinner and dessert is good.

Ingredients:

  • 2 c milk
  • 3.4 c sugar
  • 1/3 c flour
  • 2 oz butter (2 Tab) melted
  • 5 egg yolks
  • 7 egg whites
  • 2 oz Grand Mariner

Directions:

  1. Beat egg whites until stiff.
  2. Heat milk.
  3. Add sugar.
  4. Stir and bring to a boil.
  5. Mix melted butter with flour.
  6. Stir into boiling mil,.  Blend until a thick creamy consistency.
  7. Off the fire, add the Grand Mariner.
  8. Beat the yolks until lemon color.
  9. Add to mixture stirring continually.
  10. Gently fold in beaten egg whites.
  11. Place a foil collar around a souffle dish. (“Paste” it on the outside with butter. )
  12. Butter the inside of the souffle dish.
  13. Dust the inside of the dish with sugar.
  14. Pour into buttered, sugared souffle dish
  15. Bake for 20 to 25 minutes with oven door closed.
  16. Serve immediately.

Serves: 6

Source:  Off the Grand Mariner bottle via Bob Dell-Imagine

Note:  Related hits from the internet.  I have not tried them.

  1. For Fail-Proof Meringue, Add Acid! This is not required by any means, but if you have trouble getting your egg whites or meringue to peak properly, you can always add a little lemon juice or cream of tartar to help strengthen the structure of the mixture.
  2. Don’t Overfold: The tendency with many people is to really whip the whites into the base mixture. This is a mistake. You want to gently fold in the whites only until the point where the streaks of white disappear. Until you do this a few times, you’ll probably feel as though you’re under-mixing. Chances are: you’re not.
  3. Use Fresh Room Temperature Eggs: Your eggs will act the way you want them to if they’re room temperature. Whipping cold eggs is harder work and you won’t get as much lift.
  4. Level off the Top of Your Soufflé With a Knife: You don’t have to do this, but you know that magical flat top that soufflés have when you order them at restaurants? That’s achieved with the swipe of a flat knife on the top of your souffle.
  5. Use the Bottom Oven Rack: Generally speaking (although each oven is certainly different), the bottom oven rack is what you want to use to achieve lift. So for anything light and airy that needs rise, bake on the bottom.

Weeknight Tip: Did you know that you can make a soufflé ahead of time and bake them off when you’re ready? This is a great party tip — make them the day before, cover and refrigerate them and take them to room temperature before you bake them off. They can be refrigerated for up 2 to 3 days.

Swedish Pancakes

by // // No Comments

Handed down from Annie Kleerup, Margie’s great-grandmother, who made them over an open fire at family picnics.

Ingredients:

  • 1 egg
  • 1/2 c flour
  • 1 c milk
  • 3/4 Tab salt
  • 1/2 tsp salt
  • 1/3 cube butter

Directions:

  1. Ask Dad.

And Dad says:

  1. Melt the butter in 12 inch frying pan.
  2. Let it cool.
  3. Mix egg and milk with electric beater.  Do not over beat.
  4. Put flour, sugar, salt in sifter.
  5. Sift into egg/milk mixture a little at a time while beating with mixer.
  6. Add melted butter.
  7. Squeegee the pan with a rubber scraper.
  8. Heat the pan.
  9. Ladle 1/3 of the mixture into pan.
  10. Tilt the pan so the mixture goes all the way to the edge to form a full pancake.
  11. Cook until slightly brown.
  12. Run a metal spatula around the edge and  under the edge of the pancake.
  13. With the spatula all the  way under the pancake, flip it (without breaking it.)
  14. When  slightly browned, fold into quarters and serve.
  15. Serve with your choice:  Butter/sugar, fresh strawberries, peanut butter, syrup, etc.

Serves:  Makes 3 using a 12 inch pan.

Source:  Jim, Margie’s father

 

Mock Devonshire Cream

by // // No Comments

Traditionally served with scones at high tea, this makes a great topping for many pudding type deserts or fresh fruit (even jello).

Ingredients:

  • 3 oz cream cheese
  • 1/2 c chilled whipping cream.

Directions:  

  1. Mash cream cheese until soft.
  2. Add cream and blend thoroughly.

Serves:  Makes about 1/4 c – enough for 2 desserts.

Source:   Bobby Westling at Girl Scout Camp Scherman

An Even More Wicked Mock Devonshire or Clotted Cream

Ingredients:

  • 4 oz cream cheese, at room temperature
  • 1/4 c butter, at room temperature
  • 1/4 c sour cream

Instrictions:

  1. Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth.
  2. Add butter and beat.
  3. Add sour cream and beat once more until smooth.
  4. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.

Servings:  4

Source:  Pioneer Woman, May 22, 2016

 

Waffles with Bisquick

by // // No Comments

Quick – and really not bad.  Freeze them and heat in the toaster – not as good but kids don’t care.  There are those who substitute club soda for milk – your choice.

Ingredients:

  • 2 c Bisquick
  • 1 egg
  • 1 2/3 c milk
  • 2 Tab oil or melted shortening  (Really?  butter is better)

Directions:  

  1. Beat ingredients together with rotary beater until smooth.
  2. Bake.

Serves:  Makes 3 9 inch round waffles

Source:   Bisquick Cookbook

Notes:  

  1. For crisper waffles, add more milk, for softer cushiony waffles, add more Bisquick.
  2. Make sure waffle iron is well oiled.
  3. Pour batter from a cup into the center of a hot waffle iron.
  4. Avoid keeping iron open any longer than necessary.
  5. Bake until steaming stops.
  6. Lift off the waffle carefully with a fork.
  7. 2 times the recipe makes 4 large square waffles.

Stuffed Pork Roast

by // // No Comments

If you can find a butcher to bone and roll a pork loin for you — lucky you.  Now we can buy already boned pork loin (not tenderloin – too small  to deal with) and just split then lengthwise almost all the way through to stuff.

Ingredients:

  • 5 lb pork tenderloin, boned and rolled
  • 2 cloves garlic, crushed
  • 1 Tab dry mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 lb Mozzarella or Swiss cheese, sliced
  • 1/4 lb ham, sliced
  • 1 c white wine
  • 1 c water
  • 1 onion, thinly sliced
  • 1/4 tsp instant bouillon powder
  • 1 c sour cream

Directions:

  1. Open the rolled roast.
  2. Rub the inside surface with garlic, mustard, salt and pepper mixed together.
  3. Alternate slices of ham and cheese along the roast, overlapping.
  4. Roll the roast and tie securely.
  5. Place in a roasting pan.
  6. Add onion, wine, water and bouillon.
  7. Roast uncovered at 350° for 2 hours or until done (145° on the thermometer).  Check after an hour. Do not over cook – pork is much leaner these days and will be dry and unpleasant.
  8. Baste every 30 minutes with pan drippings
  9. Remove meat to a warm platter.
  10. Add sour cream to the pan drippings and stir vigorously over very low heat to make the gravy.
  11. If necessary, thin with a little wine or thicken with cornstarch.

Serves: 8

Source:  Tasting Spoons, Villa Park Women’s League