Blue Cook Book

Water Chestnut Appetizers

by // // No Comments

This can be varied with scallops, pineapple chunks, dates, pickled watermelon rind, or chicken livers (forget the soy/sugar on them).  They can be made ahead and reheated for 5 minutes at 350°.

Ingredients:

  • 1 can whole water chestnuts
  • 1/4 c soy sauce
  • 1/2 c sugar
  • 12 slices bacon

Directions:

  1. Drain water chestnuts.
  2. Split in half crosswise.
  3. Marinate in soy for 30 minutes.
  4. Roll each water chestnut in sugar.
  5. Cut bacon in half crosswise
  6. Wrap each water chestnut in bacon.
  7. Secure with toothpick.
  8. Arrange on broiler pan.
  9. Bake 400° for 20 minutes – until bacon is crisp.
  10. Drain on paper toweling.

Serves:  Makes 24

Source:  Sunset

Cappuccino Mix

by // // No Comments

Delicious as is and better with a splash of brandy.

Ingredients:

  • 2 c hot cocoa mix
  • 2 c powdered coffee creamer
  • 1 c freeze dried instant coffee
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 c sugar

Directions:

  1. Mix ingredients well.
  2. Store in tight container.
  3. To serve use 3-4 tsp per mug of mix and add hot water.

Serves:  about 150 cups

Source:  Favorite Recipes, Assistance League of Fullerton

German Cookies

by // // No Comments

This is a recipe a patient of my father’s (Bob Austin) gave him – along with a plate of cookies.  They are simple enough a 10 year old can make them.

Ingredients:

  • 1 lb dark brown sugar (2 cups)
  • 4 eggs, well beaten
  • 2 1/2 c flour
  • 1 tsp cinnamon
  • 1/4 tsp cloves, ground
  • pinch of salt
  • 1 c nuts, chopped

Directions:

  1. Preheat oven 375°.
  2. Mix the eggs and sugar well.
  3. Add remaining ingredients.
  4. Spread thinly into well greased 11×17 pan.
  5. Bake for 15 minutes.
  6. Do not over bake.

Serves:  5+ dozen

Source:  Mrs Troutman

Sumi Salad

by // // No Comments

Love this great Asian cabbage salad!  Serve as a main dish by adding chicken or shrimp.  Peanuts are good too.

Ingredients:

  • 2 Tab oil
  • 1/4 c sliced almonds
  • 1/4 c sesame seeds
  • 8 green onions, finely sliced – including the green part
  • 1 head cabbage, finely chopped
  • 2 (3 oz) pkg Ramen  noodles, broken into pieces (save the seasoning packet for something else.)
  • 1/4 c sugar
  • 1 tsp salt
  • 6 Tab rice vinegar
  • 1 tsp pepper
  • 1 c oil

Directions:

  1. Heat oil in  skillet.
  2. Toast almonds and sesame seeds lightly.
  3. Mix sugar, salt, rice vinegar, pepper and oil.
  4. Combine with onions, cabbage, dressing.
  5. Cover and chill several hours.
  6. Just before serving, add Ramen noodles.

Serves: 10 1/2 cups

Source: Jay, cook for COR staff.

Reception Punch

by // // No Comments

Quick, easy, cheap and good.  Perfect for a spring/summer shower or wedding.

Ingredients:

  • 1 bottle champagne
  • 1/2 c sugar
  • 1 c fresh lemon juice
  • 2 c apple juice
  • 2 c orange juice

Directions:

  1. Chill champagne at least 4 hours.
  2. Combine other ingredients.
  3. Stir well until the sugar is dissolved.
  4. Chill well.
  5. Just before serving, add champagne.

Serves:  About 20

Source:  Some party in my past!

Yams Cointreau/Sweet Potatoes Grand Mainer

by // // No Comments

The only way!  

Ingredients:

  • 4 large yams or sweet potatoes
  • 1/4 c Cointreau/Grand Mainer
  • 1/4 c butter
  • 1 tsp salt
  • 1/8 tsp pepper

Directions:

  1. Scrub yams.
  2. Drop in boiling water to cover.
  3. Cover pan and cook for 30-40 minutes until tender when pierced with a fork.
  4. Drain.
  5. Cool enough to handle and peel.
  6. Mash yams/sweet potatoes.
  7. Blend in Cointreau/Grand Manier, butter, salt, pepper.
  8. Beat until fluffy.
  9. Can be made ahead and reheated.

Serves:  4-6

Source:  Sunset

Nell’s Lemon Dessert

by // // No Comments

My go-to dessert – keeps for a week in the freezer!  Make it fancy in lemon shells, easy in a pan and dish it into bowls.  (Nell would refreeze the lemon shells and use them all summer!) You can vary the amount of lemon juice if you like it tart.  

Ingredients:

  • 1 pt whipping cream, not whipped. (2 cups)
  • 1 c sugar
  • 5 Tab lemon juice (or more, I taste it and adjust)
  • 1 Tab lemon rind

Directions:

  1. Mix thoroughly with a spoon.
  2. Freeze overnight.

Serves:  10 – 11 lemon shells or 6 sherbet glasses

Source:  Nell Hinshaw

Spiced Vegetables

by // // No Comments

This is really good added to an antipasto tray.  The beets are just plain good by themselves.

Ingredients:

  • 1/3 c wine vinegar
  • 1/4 c water
  • 1/4 c sugar
  • 1/2 tsp salt
  • 1 stick cinnamon
  • 1/4 tsp celery seed
  • 1 can beets (whole or sliced), or carrots, or green beans

Directions:

  1. Mix sugar, salt, celery seed.
  2. Add water, vinegar, cinnamon stick.
  3. Boil together  4 minutes.
  4. Pour over drained vegetable.
  5. Refrigerate.

Serves:  Depends on what else you have.

Source: Lucia Henderson

 

 

 

Quick Tomato Aspic

by // // No Comments

A recipe is just a suggestion!  Vary the seasonings and chopped things, serve with mayonnaise or sour cream.  Or it’s good just the way it is.

Ingredients:

  • 1 3 oz package lemon gelatin
  • 1 c water, boiling (or for a little more kick use V8 juice)
  • 8 oz tomato sauce (or tomato soup)
  • 1 Tab vinegar
  • 1 tsp Worcestershire sauce
  • 1 dash Tabasco
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 1/2 avocado
  • 2 eggs, hard boiled
  • 1/2 c celery, chopped
  • 1/4 c green olives, sliced
  • 1/4 lb bay shrimp

Directions:

  1. Dissolve gelatin in boiling water.
  2. Add tomato sauce , Tabasco, vinegar, garlic salt, oregano.
  3. Cool slightly.
  4. Add rest of ingredients.
  5. Pour into molds.
  6. Chill until firm.

Serves:  6

Source: Ginger Kleerup

Shortcake

by // // No Comments

Remember when we didn’t buy those little cake things for strawberry short cake?  This is what your mother made.  Your grandmother made the biscuit from scratch!

Ingredients:

  • 2 c Bisquick
  • 34 c cream (or 1/2 c milk plus 1/4 c melted butter)
  • 2 Tab sugar

Directions:

  1. Heat oven to 450°.
  2. Mix ingredients with a fork to a soft dough.
  3. Beat vigorously 20 strokes.
  4. Knead 8 – 10 times on a floured board (you can use Bisquick).
  5. Roll dough to 1/2 inch thick.
  6. Cut with floured 3 inch cutter.
  7. Bake on ungreased sheet about 10 minutes, or until nicely brown.
  8. Split crosswise.
  9. Spoon sweetened fruit between layers and over the top.
  10. Top with cream, sweetened whipped cream or sour cream.

Serves: 6

Source: Bisquick Cookbok