Waikiki Meatballs

What has become of the electric skillet?  I pulled mine out to make this recipe and Phil  gasped, "I love it when you use the skillet!  It reminds me of how long we've been married."  The harvest gold color and the marks of wear and tear tell you that my skillet is somewhat of an antique.  The good news is that after 30 years both skillet and marriage are running strong, but his comment got me thinking, does anyone under the age of fifty use an electric skillet?  I can't say I've seen it requested on bridal registries of late.  Mom loved her electric skillet and some of her best dishes were prepared in it.   I'm certain she used it to make these yummy meatballs.  I made these for a Superbowl gathering and they were a big hit.

1 1/2 lbs. ground beef
2/3 c. cracker crumbs
1 1/2 teaspoon salt

1/4 teaspoon ginger
1 egg
1/4 cup milk
1/3 cup minced onion

Mix all of the above ingredients until well blended.  Shape mixture by rounded tablespoons into balls.

Melt 1 tablespoon of shortening in a large skillet.  Brown and cook meatballs.  Remove meatballs and keep warm.  Pour fat from skillet.

Pineapple Sauce

1/2 cup brown sugar
1/3 cup chopped green or red bell pepper
1 can (13 1/2 ounce) pineapple tidbits (drain and reserve juice)
1 Tablespoon soy sauce
2 Tablespoons cornstarch
1/3 cup vinegar

Mix cornstarch and sugar.  Stir in reserved pineapple juice, vinegar and soy sauce.  Stir until smooth.  Pour into skillet and stir over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir one minute. Add meatballs, pineapple, and minced peppers.  Heat through.

Makes 6 servings

Mint Sandwich Brownies

Two layers of frosting make these brownies extra special.

Cream together:
 2 cups sugar                     
1 cup shortening

Add:  4 beaten eggs

Blend together the following dry ingredients and add to the sugar/egg mixture:
2 cups flour
4 Tablespoons cocoa
1 teaspoon salt

Add:  2 teaspoons vanilla
          8 Tablespoons milk
          1 cup chopped nuts (optional)

Grease and flour a 12 x 18 baking pan.  Spread batter in pan and bake at 325 degrees for 20 minutes.  Test with a toothpick for doneness.

Mint Frosting:

Heat 1 stick of butter until slightly melted.  Beat in 3 1/2 to 4 cups powdered sugar, adding a little milk as needed.  Add 3 drops green food coloring and peppermint extract to taste.

Spread on brownies and let the frosting set for several hours.  Top with your favorite chocolate frosting over the mint layer.

This recipe was given to Mom from Marilyn Nixon.

Disappearing Brownies

I made these along with the Blonde Brownies for scout camp and they did indeed disappear.

1/2 cup butterscotch bits (more commonly known as butterscotch chips nowadays)
1/4 cup butter or margarine
3/4 cup flour
1/3 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 cup miniature marshmallows
1 cup semisweet chocolate pieces
1/4 cup chopped nuts

Melt butterscotch bits and butter in heavy saucepan over medium heat and cool to lukewarm.  Combine flour, brown sugar, baking powder and salt.  Stir into butterscotch mixture and then add egg and vanilla.  Mix well.  Fold in marshmallows, chocolate pieces and nuts just until blended.  Pour into well-greased 8-inch square pan.  Bake at 350 degrees 20 to 25 minutes.  Center will be soft but will become firm upon cooling.  Cut into squares.  Makes sixteen 2-inch cookies.

Blonde Brownies

Apparently real Blonde Brownies are not made by baking chocolate chip cookie dough in a pan, something I've done in the past when crunched for time.  In this recipe the dough is made using cake flour and the chocolate chips are sprinkled on the top just before baking.  I made a big pan of these yesterday for my husband to take up to scout camp last night with instructions to take pictures of the boys eating them.  They were wolfed down so fast he didn't even get the chance to snap one photo.  I don't know if that speaks to the quality of the brownies or to the quality of the food at scout camp!
This recipe came from the LA Times under the heading "Cooky Jar Favorite."

1 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup brown sugar, packed
1 egg, slightly beaten
1 teaspoon vanilla
1 cup chocolate chips

Sift together flour, baking powder, soda and salt.  Add nuts and mix well.  Melt butter in saucepan, remove from heat and mix in sugar.  Cool slightly and blend in egg and vanilla.  Add flour mixture a small amount at a time, mixing well after each addition.  Turn into greased 9-inch square pan.  Sprinkle chocolate chips over top and bake at 350 degrees for 20 to 25 minutes.  (Do not overbake.)  Cool in pan and cut into 1 1/2 inch x 2 1/4 bars.  Makes 2 dozen bars.

Ruth's Brownies

The second recipe in our series looks to be well used, so I believe this is the brownie recipe we grew up on.  It's quite good and proves why brownies should be a bar cookie, not a gooey blob of fudge.

1/2 cup shortening
2 squares (1 ounce each) unsweetened chocolate

2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts (optional)

Melt shortening and chocolate together over very low heat, stirring constantly; cool.  Beat eggs until light, then stir in sugar.  Add chocolate mixture and vanilla.  Add sifted dry ingredients, mixing well.  Add nuts.  Bake in greased 8x8 pan at 350 degrees for 30 to 40 minutes.  Cool.

Leola's Brownies

With over 16 different recipes in her collection, it's clear Mom had a love for brownies.  I'm not sure which was her favorite, but a few are a bit tattered and stained (always a good indication of a winner).  So today I'm starting a blog "series" in which I will make and publish one brownie recipe a week.  I may gain ten pounds in the process, but I'm willing to make that sacrifice in the name of culinary curiosity. Which is better, cake-like or fudge-like brownies?  Could zucchini or low-fat brownies actually taste good?   How about rocky-road brownies?  Or two-tone brownies?  Stay tuned.

Here is brownie recipe #1, courtesy of Leola Ord.  It's a yummy cake-like brownie with a marshmallow topping followed by a rich chocolate icing.  Be warned:  you have to wait 8 hours after frosting the brownies to let the marshmallow set.  This could be a problem if you're having a major chocolate craving and can't wait to dig in!

   1 cup margarine
   1/3 cup cocoa
   2 cups sugar
   4 eggs
   1 1/2 cups flour
   2 teaspoons baking powder
   1 teaspoon vanilla
   1 cup chopped nuts
    mini-marshmallows (about 2 cups)

Beat together margarine, cocoa and sugar.  Add the eggs one at a time, beating well.  Add flour, baking powder, vanilla and nuts.

Spread into a greased 9 x 13 pan and bake at 350 degrees for 30-35 minutes.  (Note:  I needed to bake mine for an extra five minutes or so.)  When done pile marshmallows over the top.  Put back in oven just until melted, about three minutes.  Cool 1 hour.

Icing

1/2 cup margarine
1/3 cup cocoa
2 cups powdered sugar
1 teaspoon vanilla
evaporated milk, enough to make a proper consistency

Beat all ingredients until smooth.  Frost over  marshmallows.  Let set 8 hours before serving.

Banana Pudding Dessert

This is recipe that Mom made often when we were growing up.  I always thought it was complicated because it was made from scratch, but it's not.  The cream sauce can also be used for a Trifle type dessert.

6 Tablespoons flour
1/2 cup sugar
1/2 teaspoon salt
2 eggs yolks
2 Tablespoons melted butter
3 cups milk
1 teaspoon vanilla

sliced bananas
vanilla wafers

Combine flour, sugar and salt.  Set aside.  In a medium saucepan combine egg yolks, milk and butter.  Add flour mixture.  Cook over medium heat, stirring constantly with a wire whisk.  Cook until sauce thickens (about 10 minutes).  Stir in vanilla.  Let cool.  Layer vanilla wafers, banana slices, then cream sauce in a bowl.   Top with more vanilla wafers. Chill.

Creamed Eggs

I found a good recipe for using up the leftover Easter ham and hard-boiled eggs.  I'm pretty sure Mom got it from a package of Pepperidge Farm Patty Shells.

1 package Pepperidge Farm Patty Shells
1 cup cooked ham, cut in julienne strips
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/4 cup sliced green onion
2 tablespoons flour
2 cups milk
4 hard cooked eggs, sliced
1 1/2 cups cooked asparagus, cut into 1 inch pieces

Prepare Patty Shells according to package directions.  Meanwhile, brown ham in butter in saucepan.  Add green pepper and onion and cook several minutes, stirring frequently until vegetables are tender.  Add flour and cook, stirring until bubbling and smooth.  Remove from heat and stir in milk.  Add eggs and asparagus and reheat.  Spoon into hot Patty Shells.  Makes six servings.

When I made this I added the milk very slowly over medium heat, stirring constantly with a wire whisk until the sauce thickened.

Peanut Butter Chocolate Chip Cupcakes

I don't know where this recipe came from, but anything with peanut butter and chocolate is a winner in my book. The recipe only makes 12 cupcakes, so you might want to double it.

1 cup flour

1 1/2 teaspoons baking powder
pinch of salt
1/2 cup dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter
1 large egg
1/2 cup milk
1/2 cup chocolate chips

In a bowl whisk together flour, baking powder and a pinch of salt.  In another bowl cream together brown sugar, peanut butter and butter.  Add egg and beat well.  Add flour mixture alternately with milk, beating well after each addition.  Stir in 1/2 cup chocolate chips.  Spoon into cupcake pans.  Bake at 350 degrees for 20 to 25 minutes.

Frosting:

Melt 3/4 cup chocolate chips over warm water (I just microwaved them for 30 seconds).  Beat in 1/4 cup heavy cream and whisk until cool and fluffy.
Note:  This frosting is semi-sweet.  If you want a sweeter frosting use milk chocolate chips, or try the chocolate frosting recipe from the February 13, 2011 post (Chocolate Cake).

Shrimp Creole

This recipe came from the chef of the M.S. Skyward, the Norwegian cruise ship of Mom's first Caribbean voyage.  It makes me wonder if she attended one of those on-board cooking demonstrations or just asked the chef for the recipe.  It is easy to see why this became one her favorite dishes.  It tastes wonderful and can be made in just minutes.

1 lb. raw shrimp, peeled and cleaned
1 cup green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup tomatoes, chopped
1 tablespoon shallots, sliced
1 bay leaf
salt & pepper
1 can tomato paste
juice of 1/2 lemon
2 cups water
2 tablespoons butter
1 tablespoon cornstarch
a few drops of tobasco

Melt butter in large pan.  Add onions, celery, shallots, and green pepper.  Saute for about 15 minutes.  Add shrimp, tomato paste and water.  Let simmer a few minutes.  Add tomatoes.  Dissolve cornstarch in a little water.  Stir into sauce.  Add lemon juice and season with salt, pepper and tobasco.  Serve over hot rice.

Chocolate Crackles

This recipe came from Ruth's daughter-in-law, Julie Bryan, a fellow chocoholic and cookie lover.  These are great for dipping in milk.

1 1/2 cups brown sugar
3/4 cup margarine
2 Tablespoons water
2 cups semi-sweet chocolate chips

Heat all of the above until melted.  Add 2 eggs one at a time, beating well after each.

Sift together 3 cups flour, 1 1/4 teaspoon baking soda and 1/2 teaspoon salt.   Combine with chocolate mixture and let stand for 5 to 10 minutes.  Roll into small balls and coat in sugar.
Bake at 350 degrees for 11 minutes.

Orange Nut Bread

2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup orange juice
3/4 cup oil
Grated peel or one orange
1/2 cup chopped nuts

Combine flour, baking powder, salt, baking soda and sugar in bowl.  Beat eggs in large bowl.  Add milk, orange juice, oil and grated orange peel.  Add flour mixture to egg mixture, mixing well.  Stir in nuts.  Pour into greased 9-inch loaf pan and bake at 350 degrees for one hour or until wood toothpick inserted in center comes out clean.  Makes one loaf.

Aunt Ethel's Chicken Noodle Soup

This might be my most used recipe over the years, a hearty yet healthy chicken soup that everyone loves!

1 whole chicken or chicken breasts, about 3 1/2 pounds
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into 1/4" slices
2 large celery ribs, cut diagonally into 1/4" slices
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon chopped dried parsley
3 cups noodles, homemade or purchased

Combine chicken, water and salt.  Cover and cook until chicken is tender.  While chicken cooks, prepare vegetables and make noodles.  Remove chicken, reserving liquid.  Let chicken cool, then cut into bite size pieces.  Add vegetables and seasonings to hot liquid.  Cook vegetables until tender, 10 or 12 minutes.  Drop in noodles and cook for 8 to 10 minutes.  Add chicken and heat through.

If you want a thick soup:  Melt 1 cube margarine and stir in 1/2 cup flour.  Stir in 1 can evaporated milk. Reduce heat of soup and stir in milk mixture.  Stir constantly until thickened.

Homemade Noodles:

1 egg, beaten
1/2 teaspoon salt
1 cup flour
2 Tablespoons milk

Add flour to egg, milk and salt mixture.  Stir in flour.  Knead a few times.  Cover and let stand 10 or 15 minutes.  (It will be easier to roll out.)  Roll out to about 18 x 20 inches.  Let dry about 1 1/2 hours.  Cut into 1/2" strips.

Ruth noted the following:  "Aunt Ethel adds a few chicken bouillon cubes but be careful because they can make the soup too salty.  I found that the whole chicken makes a more flavorful soup than chicken breasts & you probably don't need the bouillon cubes to give added flavor."

Cranberries!

In preparation for Thanksgiving I found these recipes that will make a nice accompaniment for turkey.

Spiced Cranberries (top left), Cranberry Sauce (top right), and Quick Cranberry Relish (bottom)




Quick Cranberry Relish


3 large apples (pared and cored)
2 cups cranberries
2 small oranges and 1 lemon (all unpeeled, quartered, with seeds removed)

Put all of the above in a food processor and chop to medium fine.

Add 2 cups sugar and mix well.  Cover and store in refrigerator.  Makes 1 1/2 quarts.  For extra tang add 1 tablespoon horseradish to one cup relish just before serving.


Spiced Cranberries


2 cups cranberries
1/2 cup sugar
1/4 cup water
1 cinnamon stick
6 whole cloves
1/2 teaspoon ground mace

Wash and drain cranbaerries.  Combine sugar, water, cinnamon stock, cloves and mace in saucepan.  Bring to boil and simmer 5 minutes.  Add cranberries and simmer 5 minutes longer.  Remove cinnamon stick.  Chill before serving.  Makes 2 cups.


Cranberry Sauce


1 quart cranberries
2 cups sugar
2 cups boiling water

Cook cranberries and water together until skins of berries are broken.  Rub through a sieve.  Return strained portion to stove.  Add sugar and simmer for 5 or 10 minutes.

Note:  This recipe is exactly what was written by Mom.  I was unsure whether to drain off the water after cooking the cranberries.  I ended up mashing the cranberries through a strainer, using the pulp and the water.  The sauce turned out nice and firm.

Pumpkin Roll Dessert

I can't say how many times I called Mom to get this recipe over the years.  I'd search my recipes and come up empty, thinking for sure I'd written it down the last time I requested it.  Anyway, it made for a good excuse to call and I think she was always flattered when someone asked her for a recipe.

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
powdered sugar

Preheat over to 350 degrees.  Beat eggs until lemon colored.  Gradually add sugar.  Stir in pumpkin and lemon juice.  Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg/pumpkin mixture.  Line a 10x15 inch jelly-roll pan with wax paper, and grease the paper and sides of pan.  Pour batter into pan.

Spread batter evenly in pan and sprinkle with nuts, if desired.  Bake for 15 minutes.  Sprinkle powdered sugar onto a kitchen towel (a thin, non-terry cloth towel works best).  Turn cake onto towel, and remove wax paper.

Roll up cake and towel lengthwise.

Let cool.  Refrigerate for several hours or overnight.

Filling:

6 ounces cream cheese
1/4 cup soft margarine
1 cup powdered sugar
1/2 teaspoon vanilla

Whip cream cheese and margarine.  Beat in 1 cup powdered sugar and vanilla.  Unroll cake and spread with filling.  Roll up again (without towel!) and sprinkle with more powdered sugar.  Cut in half and wrap each roll in plastic wrap.  Chill again for several hours.  Slice into 2 inch servings.

Fruit Dip

1 package (8 oz.) softened cream cheese
1 jar marshmallow cream
The juice of one orange
1/4 teaspoon ginger

Blend all together and serve with fresh fruit.

Note:  I would beat the cream cheese, juice and ginger together first, then fold in the marshmallow cream.  This might prevent the dip from being too runny, which mine was.  For those of you on the East Coast, finding marshmallow cream in the store can be tricky.  It goes by another name (Fluff) and is found on the peanut butter and jelly aisle because New Englanders like to make what are called "fluffer-nutters" (peanut butter and marshmallow cream sandwiches.)  Go figure.

Farfalle Pasta in Asparagus Sauce

We had this for dinner last night and it was really good.  I'm not sure where Mom got this recipe, but it looks like it came from a magazine or was in a box of pasta.

7 to 8 ounces of dry Farfalle (bowtie) pasta
1 large bunch asparagus
1/2 cup Half & Half
3 Tablespoons butter
1/4 cup cooked diced ham
1/3 cup grated Parmesan cheese

Set a large pot of water to boil.  In a separate pot, cook the asparagus just until tender and drain.  Cut off tips of stalks and set aside.  Cut the tough tends off the stalks and place the remaining portion of the stalks in a food processor or blender.  Add the half & half and process or whip to form a smooth cream.  Set aside.  Melt butter in a saute pan and cook asparagus tips and diced ham for 3 minutes.  Add the asparagus cream and simmer at low heat for several minutes.  While sauce is cooking, abundantly salt the boiling water.  Add pasta and cook until "al dente".  Drain the pasta thoroughly, return to pot and mix with the cream sauce over high heat.  Add the grated parmesan cheese.  Taste, seasoning with salt and freshly ground pepper if necessary.

Two Zucchini Breads

If you're wondering what to do with that extra zucchini from your garden, try one of these.

Deseret Zucchini Bread


Combine and beat together:
3 eggs, slightly beaten
2 cups sugar
1 cup vegetable oil
2 cups zucchini, grated
1 teaspoon vanilla

In a separate bowl, stir together:
3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder

Add dry ingredients to egg mixture.  Add 1/2 cup chopped nuts, if desired.
Pour into two well greased 4 1/2 x 8 1/2 inch loaf pans.  Bake one hour at 325 degrees.

Nell's Zucchini Bread


3 eggs beaten well
1 cup oil
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla

Combine above ingredients and beat until foamy.  Combine 3 cups flour, 2 teaspoons soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 1 1/2 teaspoon cinnamon, 3/4 teaspoon nutmeg.  Fold into egg mixture and beat well.  Fold in 3 cups grated zucchini and one 8 oz. can crushed pineapple, well drained.  Add one cup chopped nuts, if desired.  Pour into two greased and floured loaf pans.  Bake at 350 degrees for one hour.

California Spinach Salad

I made this very simple salad and tried out each salad dressing on it.  The blender dressing won in our house, but if you prefer a more savory dressing you may want to give the sesame vinaigrette a try.

1 ten ounce bag of spinach
1 1/2 cans mandarin oranges
1 small red onion, sliced thin
1 1/2 c. sliced almonds

Sesame Honey Vinaigrette
1 tsp. dry mustard
1/2 tsp. sesame oil
4 tablespoons seasoned rice vinegar
1 tsp. soy sauce
1 tsp. freshly ground pepper
2 tsp. honey
1/2 cup vegetable oil
1 tsp. Dijon mustard
1/2 tsp. salt

Combine all vinaigrette ingredients and whisk vigorously.

Blender Salad Dressing
1/2 cup honey
1/2 cup oil
2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. poppy seeds
1/4 tsp. celery seed
1/4 cup vinegar

Combine all ingredients in a blender and mix for one minute.