Spinach Phyllo
Creme de Colorado Cookbook
Jr. League of Denver
2 medium onions, finely chopped
1/2 pound of sliced mushrooms
1 tablespoon butter
3 ounces of cream cheese
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
salt and pepper
juice of 1/2 lemon
2 tablespoons flour
1 egg, beaten
1/2 cup sour cream
1/2 pound of phyllo dough, thawed
1/2 cup butter, melted
3/4 pounds of swiss cheese, thinly sliced
Saute the onions and mushrooms in the butter. Mix in the cream cheese and spinach, salt, lemon juice, salt and pepper and flour, the beaten egg and sour cream. Combine all these ingredients. Using your 9x13 baking pan, or a larger pan the size of the phyllo dough as long as the sheet has a rim, cut the dough to this measurement. lay out 3 layers of the phyllo dough and brush this with the melted butter. Then lay 3 more layers and brush with more butter. Spread about 1/2 of the spinach mixture on top of the buttered phyllo. Cover this mixture with 1/2 of the thinly sliced swiss cheese. Add a few more layer of phyllo and brush with butter. Add the remaining spinach mixture and the swiss cheese. Add the other 3 or 4 layers of phyllo dough and brush with butter. Add the last 3 or 4 layers of dough and using a sharp knife cut thru a couple of layer of phyllo dough to mark your serving sizes and brush with butter. Bake uncovered at 375 degrees or til golden brown
So go ahead add the entire bag of the chocolate chips, didn't have enough of them. What's a chocolate chip cookie without a lot of chips.
Buttermilk Chocolate chip Cookies
Farm Journal Country Fair Cookbook
Copyright 1984
1 cup shortening
1 cup light brown sugar
1 cup sugar
2 eggs
1 1/2 tsp vanilla
3 cup sifted flour
1 tsp baking soda
1/2 cup buttermilk
6 ounces package of chocolate chips (go ahead add the 12 ounce bag)
1 cup chopped pecans, walnuts or whatever you have on hand.
Mix the shortening with the sugars add the eggs and add vanilla. Alternately adding the sifted dry ingredients with the buttermilk. Hand mix in nuts and chocolate chips. Bake on cookie sheet lined with parchment paper for 12-15 minutes at 350 degrees.
Whole Wheat Buttermilk Waffles or Pancakes
The Old Farmer's Almanac
The Everyday Cookbook
1 cup whole wheat
1 cup all-purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, separated in another bowl and beat the egg whites until soft peaks are formed
2 cups buttermilk
1 apple, peeled, cored and shredded
6 tbsp butter (3/4 cup) melted
Sift all the dry ingredients in a large bowl, add the wet ingredients and place the egg whites in another bowl. The egg whites will be beaten until soft peaks form. In the large bowl mix the batter together but being careful not to over-mix the batter. Fold in the beaten egg whites. The batter should be lumpy. Heat up your grill or waffle iron. This recipe will make about 12 pancakes. Serve them with butter and warmed maple syrup.
This is my version of chili. It's got a little bite to it, but nice on a cold winter night. Serve with corn bread and plenty of grated cheddar cheese.
Chili
1 large onion
1 green pepper
1 heaping tablespoon garlic
2 pounds ground chuck
1 (29) ounce can of tomato puree
1 (14.5) can of chopped tomato's
3 cans (16 ounce) of red kidney beans liquid and all
1 tsp of ground cumin
2 tbsp of chili garlic sauce (in the Ethnic section of the market)
1 tbsp of ground Chili powder
1 can (4 ounce) of diced green chili's
Using your dutch oven saute onions, green pepper and garlic in olive oil. Add ground chuck and cook till done, drain the extra fat. Add the remaining ingredients and simmer for a couple of hours.
Chocolate chip Cookie Bars
All Maine Cooking
A collection of treasured recipes from the Pine Tree STate
1/2 cup butter
1/2 cup sugar
1/2 cup light brown sugar
3 eggs separated save the whites for the topping
1 tablespoon cold water
1/4 cup salt
2 tsp vanilla
2 cups flour
1 tsp soda
1 (12) ounce package of chocolate chips
1 cup light brown sugar
1/2 cup walnuts
In a large mixing bowl combine butter, sugars and mix. Add the 3 egg yolks, water and vanilla. Next add the flour and baking soda. Mix well, the batter will hold together with your fingers but resembles crumbs.
Lightly grease your jelly roll pan 15x10 or a 9x13 inch pan. Pour this crumbly mixture and press evenly in your pan. Sprinkle the chocolate chips over this batter. Beat the egg whites till stiff and then add the brown sugar and mix. Spread this batter over the top of the chips. Bake at 350 degrees for 25-30 minutes or until done. Cool in pan then cut in squares.
Chicken and Sausage Casserole
recipe from The Carolina Collection
3 good size chicken pieces cooked
1 package of long grain and wild rice with herbs
1 pound of country sausage
8 ounce package of mushrooms, sliced
1 can of cream of mushroom soup
1 cup chicken broth
1 package of herb seasoned stuffing mix
1/2 cup butter, melted
Cook the rice according to package directions
Using your big spider frying pan, cook the chicken and cut in bite size pieces. Layer this in a big casserole dish.
Using the same pan cook the mushrooms, broth, and sausage in bite size pieces, add the soup, and the cooked rice and mix. Pour this over the chicken and sprinkle the stuffing on top and drizzle with the melted butter. Bake at 350 degrees for 20-25 minutes til hot and bubbly. If made prior and cold adjust cooking time. Serves about 6-8 folks. .
Can't get much better then this. Chocolate for some is what makes the world go round. I'd rather have a cookie but this is a make again recipe for me. I think next time I will make a cream cheese frosting. The frosting I used is creamy and a nice combination of flavors.
Black Bottom Cupcakes
Recipe adapted from The Charlotte Central Cooks' Book
Filling: 8 ounces of cream cheese, 1 egg, 1/3 cup sugar, 1/8 of salt, 1 cup grated chocolate chips or use the mini chocolate chips. Combine all this in a small bowl and put to side.
Cupcakes: In another bowl
1 1/2 cup flour
2/3 cup sugar
1/4 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
1 cup water
1/3 cup oil
1 tbsp vinegar
1 tsp vanilla
Line the cupcake pan with your liners. Combine all the cake ingredients together and mix. Using your large cookie scoop place 1 scoop of chocolate mix in each liner, then using your small cookie scoop place a scoop of the filling on top of the chocolate Bake at 375 for about 15-25 minutes. Watch these so the cooking time adjust to your oven.
Frosting:
In a small saucepan
4 tbsp flour and 1 cup milk using your whisk cook this over med heat and continue to whisk until a thick paste is formed. Place in refrigerator until cool.
In a med size bowl combine and mix 1/2 cup shortening, 1/2 cup butter, 1 cup sugar and 1 tsp vanilla. Mix for sometime to combine all ingredients.
When I made these I got 12 cupcakes. I cut the filling ingredients in half. After doing the chocolate and filling I had some batter left so I divided that up among the 12 cupcake liners to use all the batter. I also cut the frosting recipe in half and frosted the cupcakes.
Crabmeat and Lobster Dip
made by Heidi and Emily Jordan
8 ounce cream cheese softened
1/4 cup sour cream
1/4 cup triple cheddar Cheese mix
1/2 cup chopped clear lobster meat
1/2 cup lump fresh crabmeat
1 tbsp of crab-meat juice
In a small bowl combine all ingredients. Pour into a casserole dish and heat at 350 till bubbly. Serve with corn chips or crackers
Oatmeal Cranberry Bars
1 1/2 cups flour
1 tsp salt
1 1/2 cups sugar
1 16 ounce can of whole berry cranberry sauce
1 tsp baking soda
2 1/2 cups oatmeal (old-fashion or quick)
1 cup melted butter
Using your mixing bowl, combine flour, salt, sugar, soda and oats. Stir to combine these, then add the melted butter and blend. Grease a 9x13 inch pan and press half of this in the bottom using your hands. Then using a fork fluff up the whole berry cranberry sauce to make it easier to spread over the bottom crust. Sprinkle the remaining crumbs over the top. Bake at 350 for 40-45 minutes.
You could also use a jar of raspberry or strawberry jam instead of the cranberry sauce.
The Charlotte Central Cooks' Book Sponsored by the Charlotte Central PTO
A good hearty meal, quick and on the table fast. This was made by my mom many times while growing up. My brother would eat it for breakfast. I had to have it in my "The Wednesday Baker" recipes. This is the meal I tend to go back to when "what's for dinner" tonight. American Chop Suey. Several people have their own directions but this is how I make it. Marjorie Standish cookbooks can be purchased thur Amazon
In a large covered pot boil water and add about 1 tbsp of oil to the water. After this has come to a boil add about 1 1/2 cups of dry elbow macaroni. Cook according to package directions and drain in colander. In my cast iron "spider" I put a couple of teaspoons of olive oil, and saute 1 small chopped onion. Add 1-1/2 pounds of ground chuck and cook until no longer red. Drain the fat and add 1 can of chopped tomatoes, either plain or with spices in them. 1 small can of tomato paste, 1 tsp oregano or Italian seasonings, and a pinch of celery seed. Add the drained elbow macaroni to this and stir to combine. Serve with a tossed salad and sliced bread and you have dinner tonight.
