Dutch Baby Recipe

FOR 2 TO 3 QUART PAN:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

FOR 3 TO 4 QUART PAN:
1/3 c. butter
4 eggs
1 c. milk
1 c. flour

FOR 4 TO 4 1/2 QUART PAN:
1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

FOR 4 1/2 TO 5 QUART PAN:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Select the recipe proportions to fit your pan, and get out the ingredients you will need.
Put the butter in the pan and set it into a 425 degree oven after first dusting the pan with nutmeg, then mix batter quickly while butter melts. Put eggs in blender container and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds.
(With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk, then flour.)
Remove pan from oven with the butter melted and pour batter into the hot melted butter. Return the pan to the oven and bake until puffy and well browned, 20 to 25 minutes.
Serve at once with any fruit topping, i.e. canned pie filling, hot fruit, fresh fruit. (Best - fresh strawberries then topped with whipped cream.) Syrups or powdered sugar is good, too.
A tip: Have everyone waiting at the table when the Dutch Baby comes out of the oven, while it is puffed up. Also I use cast iron skillet for the cooking.

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2 Hour Turkey

Ingredients

10 - 24 lbs. Turkey

Coarse Ground Black Pepper

Coarse Kosher Salt

Extra Virgin Olive Oil

Preparation

4-6 Days before cooking thaw frozen turkey in the refrigerator. When removing the turkey for cooking, it must not be out of the fridge more than 1 hour.

Preheat oven to 475 degrees. Prep turkey including removing turkey leg trusses, removing giblets and neck and any other items inside turkey.

Rinse turkey inside and out with warm water, patting dry with paper towels. Rub turkey generously with olive oil, set turkey in roasting pan and generously sprinkle back with salt and pepper.

Put turkey breast up in pan, using aluminum foil to form caps over the tips of the end of each drumstick Add stuffing or close body cavity. Do not tie legs together. Place in oven on lowest rack, following cooking directions below.

10-13 lbs. cook for 50 mins. to 1 1/4 hours
13-16 lbs. cook for 1 1/4 hours to 1 hour 50 minutes
16-19 lbs. cook for 1 1/4 hours to 2 hours
20-22 lbs. cook for 1 1/2 hours to 2 hours
22-24 lbs. cook for 1 1/2 hours to 2 1/2 hours

Adjust time until turkey reaches 160 degrees internally. When temperature is reached, remove pan from oven and set in a warm, draft-free spot. Let turkey rest 30-45 minutes.

Turkey Stock

Ingredients

1 large yellow onion chopped
2 bay leaves
1 c. dry white wine
7 c. canned reduced-sodium chicken broth or water
giblets from 1 turkey, excluding liver, rinsed
2 stalks celery with leaves
1 turkey neck cut into 2-inch pieces
5 fresh sprigs parsley
6 whole peppercorns

Preparation

Warm the oil in a large saucepan over high heat.
Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.
Add the onion and celery and cook until brown, about 15 minutes.
Add the wine and water and bring to a simmer. Skim any foam from the surface.
Add peppercorns, bay leaves and parsley. Bring to a boil.
Reduce heat to low, cover partially, and simmer for two hours.
Strain the stock into a bowl and throw away the solids.
Refrigerate stock in an airtight container.
Lift fat off surface of stock when ready to use.

Green Beans with Almond & Lemon Brown Butter

Ingredients

1 lbs. Green Beans, trimmed
4 tbls. unsalted butter
2 tsp. fresh lemon juice
1/4 cup unsalted roasted almonds, chopped
1/4 tsp. kosher salt

Preparations

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 4-6 minutes. Drain & transfer to a serving bowl, Meanwhile, brown the butter and add lemon juice, almonds, and salt. Swirl skillet over heat for about 30 seconds more to toast the almonds then spoon mixture over the green beans.

Perfect Roasted Fillet of Beef

Ingredients

1 tenderloin of beef (3.75 lbs.)
3 cloves of garlic, thinly slivered
1 tablespoon olive oil
Fresh ground salt & pepper, to taste

Preparation

Preheat oven to 425 degree f. With the point of a sharp small knife, cut slits in meat and put in garlic slivers. Brush meast with olive oil and rub in the salt & pepper. Place in a roasting pan and roast fo 15 minutes. Reduce temperature to 350 degrees f, roasting another 20 minutes for medium rare, or make it 25 minutes for medium. Let the beef rest at room temperature for about 20-30 minutes before slicing.

Kathy Dawson's Macaroni Salad

Ingredients

1 box of salad macaroni (24 oz.)
1 3/4 cup radishes finely chopped
1 1/2 cup pickles (baby kosher dill 16 oz jar) finely chopped
1 1/4 cup green onion finely chopped
3 cups miracle whip
3 heaping tsp.horseradish mustard (to taste)
1/2 tsp. onion salt
1/4 tsp. course ground pepper

1 tsp. regular mustard

Paprika to sprinkle over top after salad made as garnish

Preparation

Cook salad macaroni, drain, and cook. Chop into small pieces the radishes, pickles, and green onion and put into bowl. Next add the cooled macaroni to the bowl and hand mix. Last add the miracle whip, horseradish mustard, onion salt, and ground pepper. Toss salad altogether, refriderate until serving.

Kathy Dawson's Chicken Raspberry Pasta

Ingredients

Baked chicken (about 4 half boneless skinless breasts)
mandarin oranges (one can)
apple (your favorite kind 1-2)
string cheese sticks (2 or more) cut into nickel sized pieces
1 pomogranate (use only the pomogranate seeds)

2 bottles Raspberry Walnut Salad Dressing
1-2 boxes Tri-Colored Rotini cooked, drained, & cooled

Preparation

Coat chicken with just enough of the Raspberry Walnut dressing to cover all the chicken breasts in a 9 x 13 pan. Bake chicken until fully cooked, remove from heat and allow to cool to room temperature, draining off excess dressing and cut into cubes. Next cook, drain, & cool tri-colored rotini. Mix up all ingredients and toss with the Raspberry Walnut dressing to desired flavor.

Kathy Dawson's Spinach Chicken Salad

Ingredients

Baked chicken (about 4 half boneless skinless chicken breasts)
mandarin oranges (one can)
apple (your favorite kind 1-2) cut into bite sized chunks
string cheese sticks (2 or more) cut into nickel size rounds
craisins
1 bag (raw spinach) salad

Preparation

Bake chicken until cooked. Let cool then cut julienne. Combine all other ingredients, then the cooled chicken and toss with sesame flavored salad dressing.

Burna Tanguay's Lemon Pepper Pork Chops

Ingredients

4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

Directions

Preheat oven to 400 degrees F (200 degrees C).
Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

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Jenny Tubigaceck Sherbert Punch

Ingredients

1/2 Gallon Sherbert - Orange or Lime

1 can (46 oz.) Hawaiian Punch

1 can (46 oz.) pineapple juice

1 can (6 oz.) frozen orange juice, diluted

1 can (6 oz.) frozen lemonade, diluted

2 (2 liter) Bottles 7 Up

Preparation

Put all ingredients in punch bowl, use small scoops of the sherbert so that it can be scooped up in the serving ladel. You can freeze part of the 7-Up into an ice ring (I use my Bundt pan) to keep the punch cold longer.

My Spaghetti Sauce

Ingredients

1 Jar regular Spaghetti Sauce (stay clear of the vodka or cheese sauces)
2 heaping tbls. Italian Seasoning (I prefer Pampered Chef but others will work)
2-3 cloves garlic - minced
1 can sliced olives (6 ounces)
1 small can sliced mushrooms
1 to 1 1/2 lbs. ground beef
1 small white onion chopped
1 quick dash olive oil
Salt & Pepper to taste

Preparation

Have all items that list being sliced, minced, or chopped done and liquids drained off them. Put the quick dash of olive oil on the bottom of a large deep pan at medium-high heat. Add the beef and stir/break up for 1 minute. Next add all the other items and jar of Spaghetti sauce. Bring to a boil, stirring frequently. Once at a boil, reduce to a simmer and cook at least 1 hour...If you can keeping it simmering for 3-4 hours (adding water only as needed to keep from drying out) that is ideal. Once done add to cooked spaghetti noodles.

Jason's Mexican Hamburger Helper

Ingredients

1 to 1 1/2 lbs. ground hamburger, cooked with fat drained off
1 large can El Pato Sauce (Yellow can with Duck on the Front)
1 can Green Beans (14 - 15 ounces)
1 can Sliced Carrots (14 - 15 ounces)
1 can Corn Niblets (14 - 15 ounces)
1 small can sliced mushrooms (4 - 8 ounces)

Preparation

After ground hamburger has been cooked and excess fat drained off, drain the liquid off the veggies, and add all other ingredients to the deep sided frying pan. Cook until liquid has reduced and the consistency is that of a hearty stew. Usually this takes about 1/2 hour at medium-high heat.

Green Bean Casserole

Ingredients

1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions

Preparation

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Raymond James Hulse Jr. White Sangria Recipe

Ingredients

3 Bottles Dry White Wine (750ml each) - Chablis is good.
1/2 cup Triple Sec or Peach Schnapps
1 1/2 Cup OJ - No Pulp
1/4 Fresh Lemon Juice or Lime Juice
6 tbls. Sugar
Peaches, Strawberries, Lemons, Limes, Apples, Pears

Directions

Mix all liquid ingredients together. Next chop up all the fruits and add to liquid ingredients. Refrigerate for at least 4 hours or until nicely chilled.

Julia's Top Secret Recipe for Simple Syrup

Ingredients

2 cups Water
3 cups Granulated Sugar

In a medium-sized saucepan, combine sugar and water. Bring to a boil over medium-high heat and continue to let boil, stirring until the sugar has dissolved. Remove the pan from the heat and let cool completely. Makes 4 cups.



*Keep tightly covered, will last a week unrefrigerated and a month refrigerated.*

Julia Capone's Famous Mojito Recipe

Ingredients

Fresh Mint Leaves
2 Limes - cut into quarters
Crushed Ice
1 oz. Simple Syrup
2 1/2 oz. Light Rum
Club Soda (Julia's secret is instead of using Club Soda, use Sprite)

Add a good bit of mint (at least 8 leaves), the lime quarters, & simple syrup to a highball glass. Muddle well, then fill the glass 3/4 full with crushed ice & add the rum. Top off with club soda, stirring well.

Chow Mein Cookies

Ingredients

1 (6 oz) Package Butterscotch Chips
1/2 cup Peanut Butter
2 cups Miniature Marshmallows
2 cups Chow Mein Noodles

Melt chips in a small pan. Add peanut butter, mixing together. Then pour over marshmallows and noodles in a bowl. Put teaspoon of cookies on wax paper to cool, chilling in the refrigerator.

Cousin Sharon's Mandarin Salad

¼ cup Sliced Almonds 1tbsp & 1 tsp sugar
¼ Head lettuce ¼ Romaine lettuce
1 stalks celery (approx. 1 cup) 2 green onions thinly sliced
1 can mandarin oranges

Cook almonds & sugar over low heat stirring constantly, sugar melts. Cool & break apart.
Cut Vegetables into bowl, pour sweet & sour dressing over & add almonds.

Sweet & Sour dressing

¼ cup vegetable oil 2 tbsp sugar
2 tbsp vinegar 1 tbsp snipped parsley
½ tsp salt dash pepper
Dash tobasco

Shake & refrigerate.

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