Sweet Totties: 2 sweet potato recipes

New England Sweet Potato Casserole

1 pound sweet potatoes, thinly peeled and cut into 1/4-inch slices
2 very large green (tart) apples, cored and sliced
2 Tablespoons all-purpose flour
2 Tablespoons brown sugar
1/4 teaspoon salt
2 Tablespoons butter or margarine
1/2 cup fresh apple cider (if unavailable, substitute apple juice)
4 strips bacon

Pre-heat oven to 350 F degrees

In a bowl, combine flour with sugar and salt, blending well. Lightly dredge potatoes and apples with flour mixture. Grease a large casserole dish with butter or non-stick cooking spray. Arrange potatoes and apples in alternating layers, starting with potatoes. Dot top layer with butter. Pour cider over potato & apple layers. Arrange bacon strips, evenly spaced, over the top of casserole. Cover tightly with aluminum foil, and bake for 30 to 35 minutes. Uncover, and bake approx. 10 minutes longer, or until bacon crisps. Serves 4-6.


Hawaiian Sweet Potatoes

4 sweet potatoes, thinly peeled and sliced in half, lengthwise
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/8 teaspoon salt
1 Tablespoon brown sugar
1 cup pineapple juice
Mini marshmallows (or cut up regular marshmallows if mini size unavailable)

Pre-heat oven to 350 F degrees.

In a large, deep skillet, melt butter, Fry sweet potatoes in butter until a light crust forms. Remove potatoes to a buttered casserole dish. In the butter, combine flour with salt and brown sugar, until a smooth paste forms. Gradully add pineapple juice, a little at a time, stirring, until you have a smooth sauce. Pour sauce over potatoes. Top with an even coating of mini-marshmallows. Place in oven, uncovered, for approx. 5 to 10 min., or until marshmallows turn light brown. Serves 4.

Dusty's Dinner off-the-wall hot dog recipes

Nancy's Chili-Dog Tacos

4 hot dogs, split in half down the middle
1 Tablespoon butter or margarine
1 1/2 cups canned or leftover chili, with or without beans
1 cup iceberg lettuce, shredded
1 cup shredded cheddar or Monerey jack cheese
8 hard or soft taco shells
1 very small ripe tomato, cored or 1/2 cup yellow onion, diced
8 hard or soft taco shells
Salsa or taco sauce (optional)

Grill both sides of sliced hot dogs until slightly browned. Fill each taco shell in equal parts, in the following order: chili, diced tomato or onion, hot dog, lettuce, cheese. If desired, top with your favorite salsa or taco saude. Makes 8 tacos.


Nancy's Macaroni & Cheese dogs

8 to 10 hot dogs
1 box Kraft (or other brand) macaroni and cheese
Prepared honey mustard (or substitute regular yellow mustard)
1/2 cup of onion, finely chopped
2 Tablespoons butter or margarine
8 to 10 hot dog buns

Prepare macaroni & cheese according to package directions. Meanwhile, grill, steam or boil hot dogs. While hot dogs are cooking, melt butter in a small skillet and fry onions until browned--but not burnt. Drain off fat. Place cooked hot dogs in buns. Top with mustard and fried onions, and then top each hot dog with equal amounts of macaroni and cheese. Serves 4 to 6.


Nancy's Party Dog


6 hot dogs
12 slices narrow-sliced bacon
2 cups dairy sour cream
1 cup chives, finely chopped
1 cup extra sharp cheddar cheese, finely shredded
6 New England style hot dog rolls, both sides toasted (or substitute regular buns, untoasted.

Pre-heat oven to 350 degrees F.


Wrap each hot dog completely with bacon. Place in a baking dish and bake approx. 15 minutes, or until bacon is crispy. Place hot dog in buns, top with desired amount of sour cream. Sprinkle with chives and cheddar cheese, and serve. Serves 4 to 6.


Nancy's Original Adirondack Dogs


6 hot dogs
1 red apple, peeled, cored and chopped
1 small sweet or medium yellow onion, halved and sliced
2 Tablespoons butter or margarine
2 teaspoons maple syrup or light brown sugar
1 cup cheddar cheese, finely shredded
6 New England style or regular hot dog buns

Grill, boil or steam hot dogs. While hot dogs are cooking, in a skillet, melt butter. Stir in maple syrup or brown sugar. Saute onions in sweetened butter, until soft and transparent. Drian. Place cooked hot dogs in buns. Top with equal amounts of apple, onions and cheese. Serves 4 to 6.

3 Homemade Ice Cream Recipes

Butterscotch Ice Cream


1 1/2 cups, firmly packed, light brown sugar
1/4 cup unsalted butter
1 cup water
4 egg yolks, beaten
1 cup heavy cream
14.5 ouces of evaporated milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract


Place sugar and salt into a deep non-stick skillet. Slowly simmer over med-low heat, stirring occasionally, until sugar is melted. Very slowly stir in water, a little at a time. Simmer for 5 minutes. Pour the hot syrup into the bowl containing the beaten egg yolks, and beat vigorously, until mixture is well combined. Return mixture to skillet. Over lowest heat setting, stir mixture for about 2 or 3 minutes, or until it thickens slightly. Remove from heat and set aside until thoroughly cooled. Then, add cream, evaporated milk, salt and vanilla extract, and place in ice cream freezer. Freeze according to directions which came with whatever ice cream maker you are using. Makes approx. 2 quarts of ice cream.


Avocado Ice cream


2 medium ripe avocados, peeled, halved, with pits removed.
1/4 cup fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
1 teaspoon unflavored gelatin
1 Tablespoon ice water

Puree avacadoes, and place in bowl. Immedately add the juice, sugar and salt, and stir until all the sugar is dissolved. Stir in the cream and milk. In a heat-proof bowl, soften the gelatin in the ice water for 5 minutes, then place over a pot of boiling water to dissolve. Stir gelaitn into avacado mixture until very well blended. Place in your ice cream maker and prepare according to directions provided by manufacturer. Makes 1 quart.





Strawberry Ice Cream



1 quart fully ripened, best quality strawberries
1 cup granulated sugar
1 Tablespoon frozen concentrated lemonade, thawed (or substitute lemon juice)
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1 Tablespoon ice water
1 cup whole milk
3 cups liquid coffee creamer or light cream

Crush strawberries, and place in blender or food processor and blend into a fine puree, about 1 3/4 cups. Turn into a bowl. Stir in sugar, concentrated lemonade and salt, until well blended. Cover securely and place in refrigerator to cool. When mixture is cooled, soften the gelatin in cold water. Heat milk to scalding, and stir in gelatin mixture. Remove from heat and allow to cool down. Stir into puree until well combined. Stir in cream. Place in your ice cream maker, and preare according to manufacturer's directions. Approx. 10 scoops.

4 sandwich recipes from Dusty's Virtual Diner

Openface Hot Sausage Sandwich


1/4 pound ground mildly-flavored pork sausage
3 Tablespoons mild cheddar cheese, grated
2 teaspoons prepared brown or yellow mustard
1/4 Tablespoon finely grated onion or 1 teaspoon onion powder
4 to 6 slices hot buttered toast, cut into triangles

Fry sausage in skillet until browned and finely crumbled. Place in bowl and toss with cheese, mustard and onion, until well mixed together. Spread equal amounts over sliced hot buttered toast, and serve. If desired, garnish with slices of hard boiled egg and/or tomato. Serves 4


Liverwurst & Mushroom Sandwich


1/2 pound liverwurst, chopped.
1/2 cup fresh mushrooms, finely chopped
1 Tablespoon butter or margarine
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh parsley, finely chopped (can sub. dried parsley in a pinch)
1/4 teaspoon black pepper
pinch, salt
Mayonnaise
4 to 6 slices rye or pumpernickel bread.

In a skillet, saute mushrooms in butter until tender, drain off any butter. In a bowl, combine liverwurst with mushrooms, Worcestershire, parsley, black pepper and salt. Stir in enough mayonnasie to hold mixture together. Makes about 4 sandwiches.


Bacon & Egg Salad Sandwich


4-5 hard boiled eggs, finely chopped
4 slices crisp, cooked bacon, finely crumbled
1/4 teaspoon prepared honey mustard or yellow mustard
1/8 teaspoon salt
Approx. 1/3 cup mayonnaise
4 to 6 thin slices tomato (optional)
8 to 12 slices wheat or white bread


In a bowl, combine eggs with bacon, mustard, salt and enough maynnoise to hold mixture together. Spread even amounts of egg salad on 4 slices of bread. If desired, add thin tomato slices. Serves 4 to 6.


Vegetarian Salad Sandwich


1/3 cup stuffed green olives, chopped
1/3 cup walnuts, finely chopped
2 Tablespoons finely grateed carrot
3 radishes, very finely chopped
1/4 teaspoon salt
Approx. 1/3 cup mayonnaise
4 slices red ripe tomato
Leafy green lettuce leaves
8 slices wheat, whole grain or sourdough bread

In a bowl, combine olives, walnuts, carrot, radishes and salt, with enough mayonnaise to hold the mixture together--or to suit your own tastes. spread mixture evenly on 4 slices of bread. Add lettuce & sliced tomato. Serves 4.

Affordable, easy, everyday casseroles

Nancy's Beef Hash Casserole


1 pound ground beef
1 small yellow onion, or 1/2 Vidalia onion, chopped
1 Tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
1 teaspoon, salt
1/2 teaspoon black pepper
1 16 ounce bag of fresh or thawed frozen diced hashbrown potatoes
1 small can whole kernel sweet corn, drained
1 teaspoon onion powder or 2 teaspoons very finely minced onion.
1/4 cup all purpose flour
3 1/2 to 4 Tablespoons butter or margarine, melted
2 cups sharp cheddar cheese, shredded

Pre-heat oven to 375 degrees Fahrenheit


In a bowl, gently combine beef with onion, Worchestershire, yellow mustard, salt and pepper. Line the meat into a shallow, square baking dish (13 X 9 X 2-inches). In a seperate bowl, combine flour with butter, onion powder, potatoes and corn. Place an even layer of the corn-potato mixuture on top of meat. Bake for 45 minutes. Remove from oven and sprinkle with cheddar cheese. Continue baking for 15 min. longer. Serves 4 to 6.



Nancy's Northeastern Shrimp-Noodle Wiggle


1 8 ounce package medium or wide egg noodles
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups whole or 2% milk
1/2 teaspoon Worcestershire sauce
1 cup New York or Vermont extra-sharp cheddar cheese, cut into 1 to 2 inch squares
2 6 ounce cans tiny shrimp, drained (can substitute boneless-skinless salmon, or solid white tuna, if shrimp not available)
1/2 teaspoon onion powder, or grated sweet onion
1 small can baby peas, drained, or equivilent amount froz. baby peas, thawed
1 small can or packet of french fried onions
1/2 cup extra sharp cheddar cheese, shredded (optional)
1 teaspoon paprika (optional)

Pre-heat oven to 350 degrees Fahrenheit


Cook noodles as directed on package. Drain and set aside. Coat the inside of a casserole dish with butter, or spray with cooking spray. In a medium saucepan, melt butter. Stir in flour and salt, and cook over medium heat, stirring, until mixture is well blended. Whisk in milk and Worcstershire, and keep whisking, until mixture begins to thicken. Stir in cheese. Stir cheese until it's thoroughly melted and well combined with the sauce mixture. Next, stir in the shrimp, onion powder peas and noodles, and combine with cheese sauce until well blended. Place in an even layer in the casserole dish. Sprinkle top with a light, even layer of the French fried onions. If desired, spinkle shredded cheese over French fried onions, and lightly sprinkle a small amount of paprika over cheese layer. Bake for 30 minutes. Serves 4.

Tasty Omelets for brunch or dinner

Basic Ham and Cheese Omelet

1/4 cup cooked diced or chopped ham
1/4 cup shredded cheddar cheese
6 eggs
2 Tablespoons water, or milk or light cream
1 to 2 Tablespoon Butter or margarine, or butter flavor non-stick cooking spray

In a bowl, whisk eggs until frothy. Whisk in water, or milk or cream, until well blended. Add butter to hot non-stick skillet, omelet pan or griddle, and swirl around to evenly coat. If using spray, spray before heating pan.

Pour about a quarter of the egg mixture on to the pan, and let it spread out. Use a wide spatula or turner to bank up the sides of the eggs to prevent overspill, then pour another quarter of the egg mixture into the center. Add ham and cheese.

When the edges of the omelet firm up, and the middle also firms, carefully flip half the omelet over, then, after 30 to 60 seconds have passed, quickly and carefully flip the omelet over again, to ensure even cooking. When both sides of omelet are firm, Using both a spatual and a fork, carefully life omelet out of pan. Repeat process for second omelet, adding more butter to the pan, if needed. Good served with a tossed green salad and fresh baked bread or rolls. Serves 2.


Other fillings, instead of ham and cheese--using the same measurements:

Shredded cheddar, sauteed onions and crumbled crisp cooked bacon

Diced tomatoes, sauteed mushrooms, crumbled feta or shredded Swiss cheese

Carefully washed, deveined chopped spinich, with crumbled feta cheese

Diced tomatoes, sauteed onions and green peppers, with optional crumbled or finely dced cooked sausage.

Grated cheddar and/or Swiss cheese, with finely chopped chives

Leftover chili con carne and shredded cheddar cheese

Shredded cheddar, crumbled crisp-cooked bacon, sauteed onions and shredded, fried hashbrown potatoes.

Diced, raw sweet or yellow onion

Diced cucumber, tomato and minced fresh parsley, with optional crumbed feta cheese

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A couple of cool summer time treats!

Creamy Cherry-Marshmallow Delight

2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1/3 cup finely chopped pistachio nuts or peanuts
2 cups heavy whipping cream
1 teasoon vanilla extract
1/2 cup powdered sugar
2 cups miniature marshmallows
1 16 ounce can cherry pie filling

In large bowl, thoroughly blend together the graham cracker crumbs, melted butter, and nuts. Press two thirds of this mixture into the bottom of a 13x9-inch pan. Set aside.

In another large bowl, combine the heavy cream, vanilla extract, and powdered sugar and beat until thickened. Fold in the marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with the remaining crumb mixture. Cover and chill for at least 4-5 hours before serving. Serves 12.


Pineapple-Lime Tropical Bliss

2 packages of lime-flavor Jello
1 small package of Philadelphia brand cream cheese, softened
2 small size cans of crushed pineapple, retaining half the juice from the can
7-Up or gingerale (NOT ginger beer!)
Whipped cream topping

Leave cream cheese out at room temperature, until it softens. Add boiling water to Jello, according to directions on package. Make sure all the powder is totally dissolved. Instead of adding cold water to the mix, add half the required amount of soda, and the other half of the pineapple juice. Whisk in the cream cheese, and continue whisking, until the cheese separates into tiny clumps and is well-blended with the liquid. Stir in the pineapple. Turn out into a mold or serving dish, and chill for 1 1/2 to 2 hours--BEFORE the mixture sets, stir again, to make sure all ingredients are very well-blended, and re-chill for at least 3 to 4 hours longer. Serve topped with desired amount of whipped cream. Serves 4 to 6.

Fish Fry Monday: fried seafood recipes

Konndike Fried Salmon Nuggets

1 pound can of salmon, drained and flaked
1/2 cup fresh mashed potatoes, chilled
1 Tablespoon onion powder or finely minced onion
1 Tablespoon dried parsely flakes or fresh parsley, minced
1 egg, beaten
1 cup fine, dry bread crumbs
1 tablespoon butter or margarine
1/4 teaspoon of salt
1/8 teaspoon black pepper
1 1/2 Tablespoons Worcestershire sauce
1/4 pound sharp cheddar cheese, cut into approximately 3/8 inch cubes
Extra bread crumbs for coating fish balls

In a bowl, thoroughly combine the salmon with the potatoes, onion, parsely, egg, 1 cup bread crumbs, , butter, salt and pepper and Worcestershire. Wash hands and shape mixture into little balls approximately the size of a walnut shell. Insert a cheese cube into each of the salmon balls. Uniformly re-shape the balls, then roll in bread crumbs. Fry in hot fat, at 375 Fahrenheit degrees, about 3 to 3 minutes, or until golden broen. Serves 6 to 8.

Southern Fried Trout with Redneck Gravy

6 small to medium size deboned trout filets
1 teaspoon each, salt and pepper
1/2 cup buttermilk (or light cream if buttermilk unavail.)
1 1/2 cups cornflakes, very finely crushed
1/8 to 1/4 cup peanut or vegetable oil
2 large baking style potatoes, peeled and chopped
2 Bermuda or Spanish onions, chopped
1 1/2 to 2 cups crushed tomatoes

Dip fish in buttermilk, season each piece equally with a small amount of the salt and pepper. Dip both sides in cornflakes. In a large, deep heavy skillet, fry in hot oil, until both sides are golden brown. Remove fish and set aside in a warm place. Add potatoes to oil, and cook, stirring constantly, until they begin to get tender. Add onions and remaining salt and pepper, and continue to cook until both potatoes and onions just start to brown nicely, then add tomatoes. Lower heat and cook, stirring, until tomatoes are warmed through. Serve over fried trout. Serves 6.


New England Batter-Fried Haddock Filets (with sweet chili sauce)

6 to 8 hadoock filets, thinly sliced
1 1/2 cups pancake mix
1 egg
1 cup 7-Up or Sprite soda, or your favourite brand of beer
Oil for deep frying
6 to 8 hot dog buns

"Ted's" Sweet Chili sauce:

_____________________

3/4 cup ketchup
1/4 cup sweet pickle relish
few drops lemon juice (optional)

In a large bowl, combine pancake mix with egg and soda or beer, until well blended, to make a thin batter. Add slightly more liquid if needed. Dip fish in batter. Fry fish in hot fat at 325 to 400 Fahrenheit degrees, for about 4 to 6 minutes, or until fish is golden brown. Combine ketchup with relish and lemon juice until thoroughly blended. Place fish in buns and top with sweet chili sauce. 4 to 6 servings.

Summer time salad recipes

Shrimp stuffed tomatoes

6 large tomatoes
1 1/2 pounds cooked, cleaned shrimp
1 apple, cored, peeled and chopped
3 hard-boiled eggs, chopped
4-5 radishes, very finely chopped, or, you may substitute 1/2 cup celery, peeled & chopped
1/2 cup slivered almonds
1/4 cup sweet pickle relish
1/2 cup Helman's mayonnaise
Tarragon (optional)

Wash tomatoes. Cut off top and scoop out insides. Set aside, In a bowl, combine all remaining ingredients, until well blended. Stuff equal amounds of salad mixure into each tomato, and refrigerate until ready to serve. If desired, garnish with a tiny amount of fresh terragon, before serving. Serves 6.


Nancy's Salmon-Potato Salad

2 cans boned, skinned salmon, drained
3 small to medium size red-skin potatoes
1 Tablespoon sweet pickle reslish (or chopped pickle)
1/2 Tablespoon onion powder or fresh onion, grated
1 teaspoon fresh dill, chopped
1/4 teaspoon lemon juice
Pinch, salt
1 Tablespoon Helman's mayonnaise
1 Tablespoon dairy sour cream

Boil potatoes. Cube enough potatoes, leaving skin on, to make 1 to 1 1/2 cups. In a bowl, break apart salmon. Add potatoes, and then blend together with all remaining ingredients. Cover and chill until ready to serve. Serves 6 to 8.


Nancy's Southwestern Tuna Salad

2 cans white albacore tuna in water, drained and flaked
1/4 cup green pepper, seeded and finely chopped
1/4 cup whole kernel sweet corn
1 Tabblespoon of your favorite salsa
1 1/2 Tablespoons Helman's mayonnaise
dash or two, bottled hot sauce (optional)
Romaine or ther large green leafy lettuce leaves
slices of tomato (optional)
slices of hard boiled egg (optional)

In a bowl, blend all ingredients together, and serve on a bed of lettuce, garnished with sliced tomatoes and hard boiled eggs.


Nancy's Turkey-Grape Salad

2 cups cooked roast turkey, diced
1 cup seedless red grapes, halved
1/4 cup celery, peeled and very finely chopped
1/4 cup walnuts, finely chopped
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup Helman's mayonnaise

In a bowl, combine all ingredients until throroughly blended. Chill before serving. Serves 4.

**If cold roast turkey is not available, you can substitute the same amount of tinned turkey meat, though bear in mind the quality won't be the same...or, you can substitute cold roast chicken, in a pinch.


Nancy's Picnic Chicken Salad

3 cups of cooked white meat chicken, diced large
2 Tablespoons chives, finely chopped
1/2 cup bottled Frech sytle salad dressing
2 teaspoons tarragon, finely chopped (optional)
1/4 teaspoon each, salt and pepper
1/2 cup mayonnaise
1/4 cup dairy sour cream
1-2 cups shredded extra sharp cheddar cheese
1-2 cups potato chips (crisps if in the UK), finely crushed


In a bowl, combine the chicken with the chives, French dressing, tarragon (if using), salt, pepper, mayonnaise and sour cream. Transfer to a serving bowl, and chill until ready to serve. Before serving, Take the cheese, and sprinkle it on top of the salad, along the edge of the bowl. Next, take the crushed potato chips, and sprinke a fine layer of potato chips/crisps, on top of the salad, right along the inside edge of the ring of cheese, to make a second ring of topping. Serves 4 to 6.

Some saucy recipes

Nancy's Pasta with Smoked Sausage and Tomato Sauce

1 ring smoked sausage, sliced diagonally
1 Tablespoon olive oil or butter
1 package of your favorite pasta, cooked until tender

SAUCE:

3 Tablespoons olive oil
1 small clove garlic, crushed
1 cup Spanish or Bermuda onion, coarsely chopped
1/2 cup green bell pepper, seeded, cored and diced
1/2 small carrot, grated
1 large can (1 quart) crushed tomatoes
1 bay leaf
1 teaspoon Worcestershire or bottled hot sauce
Leaves only, from 4 stalks celery, chopped
1/4 cup sliced black olives (strictly optional)
1/4 teaspoon each, salt and pepper
2 Tablespoons grated parmesan cheese
1 teaspoon granulated sugar

In a small skillet, brown smoked sausage in butter. Set aside. Heat oil in a large saucepan or stock pot. Add onion, green pepper and carrots, and saute until onion begins to turn soft. Add garlic, and continue cooking until onion turns a nice golden color. Stir in tomatoes, bay leaf, celery leaves, olives (if using), salt, pepper and Worcestershire sauce. Bring to a boil, stirring, until sauce begins to thicken, then reduce heat to simmer. Simmer, covered, over very low heat, for 45 minutes, stirring occasionally to prevent burning. Stir in parmesan cheese, sugar and meat, about 15 minutes before serving. Serve over your favorite hot pasta. Serves approx. 4 people.


Nancy's New England Beef Roast with Cider-Raisin Sauce

3 pound beef eye of round roast
Salt and pepper or salt-free seasoning blend, to taste

SAUCE:

2 Tablespoons brown sugar
2 Tablespoons corn starch
1 1/2 cups non-alcoholic sweet cider
1 teaspoon butter or margarine
1/4 cup seedless raisins

Pre-heat oven to 300 F degrees

Allow refrigerated meat to come to room temperature--about hour. Rub meat with desired amount of salt and pepper or seasoning blend. Place on a rack--the side with the most fat turned up-- in a shallow roasting pan. Roast for 2 1/2 hours to 2 hours 45 minutes, or until meat tests done at medium rare to medium. Allow meat to rest while you're making the sauce.

Meanwhile, combine the sugar and cornstarch in a large saucepan, until well blended. Stir in cider, and bring to a boil, sitrring constantly. Reduce heat. Add butter and raisins and simmer, stirring, until sauce is smooth and well-blended. Serve sauce over slices of hot roast. Serves 4 to 6.

four Diner Dessert & Pudding Recipes

Nancy's Creme de Menthe Chocolate Brownies


LAYER ONE:

1 cup granulated sugar
1/2 cup softened butter or margarine
4 brown eggs, beaten
1 16-ounce can, Hershey's chocolate syrup
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

LAYER TWO:

1/2 cup softened butter or margarine
2 cups powdered (confectioner's) sugar
4 1/4 Tablespoons creme de menthe
1/4 Tablespoon whole milk

LAYER THREE:

6 ounces dark bittersweet chocolate chips
6 Tablespoons butter or margarine

FORTH STEP:
Whipped cream, and dark chocolate sprinkles (optional)

Pre-heat oven to 350 F degrees

First step: Mix together all ingredients in layer one, until well blended. Pour into a lightly greased baking pan, preferably a 9-inch by 13-inch pan. Bake for 30 minutes.

Second step: Blend together all ingredients of layer two, until well-blended. Wait for brownies to cool, then spread an even layer of the mixture over the top of the brownies.

Third step: In a small sauce pan, over lowest heat setting, melt chocolate chips and butter. Remove from pan and stir until well blended. May use microwave instead of saucepan for this step. When it has cooled--but is still slightly warm, spread over the creme de menthe layer.

Forth step (optional): Cut brownies into desired serving sizes, and top with dollop of whipped cream and a few dark chocolate sprinkles.

Serves approx. 8 to 12. Cover and refridgerate any leftover brownies.


Nancy's Frozen Mud Pie

One 1/2 gallon coffee flavor ice cream, softened
one 16-ounce can Hershey's chocolate syrup
one chocolate cookie (Oreo) crumb pie crust
Whipped cream
Marichino cherries

Press ice cream into a smooth, even layer in chocole crumb pie crust. Refreeze. Just before serving, warm can of Hershey's syrup--warm, but not so warm as to melt ice cream. Pour over ice cream, and slice into serving size wedges. Before serving, generiously top each serving with whipped cream and a cherry. Serves 4 to 8.


Nancy's Peach Crumb Pie


4 cups peaches, peeled, pitted and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 Tablespoons tapioca powder
one 9-inch unbaked pie crust
2 1/2 Tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar

Pre-heat oven to 425 F degrees

In a large bowl, mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. In a seperate bowl, blend together remaining ingredients, until crumbly. Spread an even layer of the crumb mixture over peaches. Bake for 45 to 50 minutes.


Grandma's Bread Pudding


2 cups whole milk
2 brown eggs (can sub. white)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch, nutmeg
Pinch, salt
Handful of seedless raisins
4 cups stale bread, cubed
Whipped cream (optional)

Pre-heat oven to 350 F degrees

In a large bowl, whisk together milk and eggs. Add sugar, salt, and spices and whisk well. Add bread and raisins and gently turn over with a spoon until the bread is evenly saturated with the milk. Grease a baking pan with butter or margarine. Pour bread mixture into pan. Bake for 1 hour, or until a toothpick inserted comes out clean. Serve warm or cold, topped with whipped cream, if desired. Refrigerate any leftovers. Serves 4.

More sandwich recipes from Dusty's virtual Diner

Nancy's Sloppy Jose Sandwich


1 Tablespoon butter or margarine
1 small yellow onion, chopped
1 pound lean ground beef
1 Tablespoon chili powder
1/2 cup taco sauce
1/4 cup tomato ketchup
1 8-ounce can whole kernel corn, drained
1/8 teaspoon ground cumin
1 or 2 drops bottled hot pepper sauce (strictly optional)
Shredded cheddar or Monterey jack cheese (optional)
8 hamburger buns

In a small skillet, saute onion in butter until soft. Drain off fat and set aside. Place beef in a large skillet. Sprinkle with 1/4 Tablespoon of the chili powder, and brown until crumbly. Add onions and stir in all remaining ingredients, except buns. Bring to boil, then reduce heat to lowest setting, and simmer for 10 to 15 minutes, sitrring occasionally. Serve on hamburger buns, just like sloppy joe's. If desired, top meat with shredded cheese before serving. Serves 4.


Nancy's Salmon Salad & Apple Sandwich

1 6-ounce can Chicken of the Sea (or other brand) boneless, skinless salmon, drained
1 large red delicious or Fuji apple, washed, cored, sliced thin, and chopped.
2 teaspoon onion powder, or very finely grated fresh onion
2 teaspoons Djon mustard
1/2 Tablespoon dried parsley flakes or very finely chopped fresh parsley
1/8 teaspoon salt
1 teaspoon lemon juice
1 cup regular or light Helman's mayonnaise
4 to 6 slices whole grain bread
Leafy green lettuce



In a bowl, combine salmon with all ingredients except bread. Chill for 1 hour to allow flavors to blend. Place desired amount of lettuce greens on bottom slice of bread, fill each slice with equal amounts of salmon salad, and top with remaining slices of bread. Serves 2 to 3.


Nancy's New Yawker Poor Boy Sub Sandwich

1 small loaf Italian bread or long sub roll, cut in half horizontally
6 small meatballs, without sauce, sliced in half
6 slices genoa salami
6 large slices of deli pepperoni
6 slices provalone cheese
salt and pepper, to taste
yellow mustard, to taste
Bottled regular or "lite" Italian salad dressing, to taste
shredded iceburg lettuce
1 large yellow onion, sliced
1 to 2 ripe cored tomatoes, sliced thin to medium thickness, as desired.

Rinse lettuce and tomato before slicing. Spread bottom half of sub roll with desired amount of mustard. Top with lettuce, onions. sprinkle with desired amount of Italian salad dressing. Sprinkle desired amount of salt and pepper over this. Top with sliced tomato, then cheese, then pepperoni. Add sliced salami and sliced meatballs. Add top half of roll, cut sub in half and serve. Serves 1 to 2.

Hot dogs for a crowd: Dusty's Diner hot dog sauce recipes

Nancy's Dude Ranch Dogs w/ Meat Sauce

12 hot dogs
1 pound 85% lean ground beef
1/2 Worcestershire sauce
1/2 teaspoon salt
2 Tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
1/8 tespoon ground cinnamon
1 quart water or beef stock
1 8-ounce can tomato sauce
12 hot dogs
12 hot dog buns
1 to 2 cups bermuda or spanish onion, diced (optional)
prepared yellow mustard (optional)

In a dutch oven or stock pot, add Worchestershire to beef, and cook until brown and finely crumbled. Do not drain off fat. Stir in salt, chili powder, cumin, sugar and cinnamon, until well blended. Add water and tomato sauce. Bring to a boil. Turn heat to lowest setting, and simmer, covered for 2 to 3 hours, stirring occasionally. Makes about 1 quart of sauce.

Leftover sauce can be refrigerated, covered, for up to 2 days.

Grill, steam, fry or boil hot dogs, however you like them. Place cooked hot dogs in your choice of plain, steamed or toasted buns. Add mustard to each hot dog, top with meat sauce and then sprinkle with desired amount of raw onion. Serves 6 to 8.


Michigan Dogs

1 medium yellow onion, doced
1 green bell pepper, seeded, cored and diced
1 1/4 pounds 85% lean ground beef
1 12-ounce bottle chili sauce
1 15.5 ounce can tomato sauce
1 can tomato paste
1 Tablespoon prepared yellow mustard
1/3 cup granulated sugar
1 1/2 Tablespoons apple cider vinegar
1/2 Tablespoon Worcestershire sauce
1/2 Tablespoon salt
prepared yellow mustard
12 hot dogs
12 hot dog buns

In a dutch oven or stock pot, saute onion and green pepper in oil until soft. Drain off most of oil. Add ground beef and cook until brown and crumbly. Add chili sauce, tomato paste, tomato sauce, prepared mustard and sugar, mixing well. Bring to a boil, stirring. Turn heat to low and simmer for 20 minutes, stirring occasionally. Stir in vinegar, Worcestershire sauce and salt. Simmer an additional 5 minutes.

Cook hot dogs as desired. Place in buns, spread with mustard and top with Michigan sauce. Serves 6 to 8.

Dusty's Diner Mexican Night: Quesadilla recipes

Apple, Bacon, Cheddar & Carmelized Onion Quesadillas


8 to 12 slices (rashers) crisp, cooked bacon, crumbled

6 soft white flour or whole grain tortillias

1 1/4 cup (6 ounces) shredded cheddar cheese

2 medium apples, pared, cored and quartered

1 medium sweet or yellow onion, sliced

2 Tablespoons butter or margarine

Dash, salt

First, carmelize the onions. To do this, warm the butter in a deep skillet. Add onions and a little bit of salt. Heat on low setting, stirring, for about 20 minutes, until onions gel, and are lightly browned.

Next, spread half of the cheese over three of the tortillias. Add the bacon, apples and onions over the cheese. Top this with your remaining cheese. Place your remaining tortillias on top of this.

Brush a large skillet with a very light coating of olive oil or cooking spray, or use no oil if using a non-stick skillet. One at a time, carefully place each tortillia in a hot skillet. Lightly brown one side. Flip over and brown the other side. Cut into wedges and serve. Nom-nom!

Handy hints:

One way to flip your quesadillas without risking making a mess of it, is to take a plate, and place it over the quesadilla. Very carefully, flip the skillet upside down, to transfer the food to the plate. Then, flip the unbrowned side that's facing up on the plate, back into the skillet.

If desired, you can weigh the quesadillas down with a lid to brown them a bit more, but it's not really neccessary.

You can choose to serve quesadillas with your choice(s) of guacamole, salsa or sour cream.


Nancy's BBQ Beef Quesadillas

1 18 ounce package of refrigerated fully cooked BBQ'd shredded beef (usually found near the chicken or hot dogs in US supermarkets.)
8 white flour or whole grain tortillas
1/2 cup refried beans
1 cup sharp cheddar cheese, shredded
vegetable or olive oil (or non-stick unflavored cooking spray)

In a small bowl, combine the sour cream, green onions and lime juice. Set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup of the shredded cheese. Top with remaining tortillas. Brown each side, then cut into wedges and serve. Serves 2 to 4.

Brush a large cast iron or non-stick skillet with a light coating of oil or spray with cooking spray. Brown quesadillas over medium heat for 1-2 minutes on each side.



Easy Folded Turkey Quesadillas


1 Tablespoon plus 1 teaspoon butter or margarine
4 10-inch white flour tortillas
1 Tablespoon plus 1 teaspoon Dijon or honey mustard
1/4 pound plain, buffalo or mesquite flavor sliced turkey breast (or you can use similar amount of leftover turkey, shredded)
2 cups shredded cheddar or colby-jack cheese

Heat a nonstick or cast iron skillet over medium heat. Meanwhile, spread one side of each tortilla with one teaspoon of butter. Flip the tortillas over. On the un-buttered side, spread one teaspoon of the mustard on each tortilla. Lay the turkey breast slices over half of each tortilla. Top with the cheese. Fold in half. Place one or two quesadillas, butter-side down, in the heated skillet. Cook 1-2 minutes on each side until golden brown. slice into wedges or serve as is. Serves 2 to 4.


Nancy's Spicy Chicken and Spinach Quesadilla


1-2 boneless, skinless chicken breasts

3 Tablespoons lime juice

2 to 3 Tablespoons olive oil

1/2 teaspoon ground cumin

Cayenne pepper, to taste (optional)

1 clove garlic, crushed

2 Teaspoons chili powder

1/4 cup sweet or yellow onion, very finely chopped

1 packed cup of frozen chopped spinach, thawed, or washed, de-veined fresh spinach leaves, chopped

3-4 flour tortillas

1 cup shredded cheddar or Monterey Jack cheese


Combine the lime juice, 1 Tablespoon of the olive oil, cumin, cayenne and crushed garlic in a sealable plastic bag or container. Shake well to combine. Add the chicken breast to the bag and allow to marinate in the refrigerator, for 1 to 8 hours.

Place chicken in a skillet, sprinkle chicken with chili powder, and cook over medium-high heat. Turn over and continue cooking until chicken is almost cooked through. Remove chicken. Cut or shred chicken into bite-size pieces and set aside. In the same skillet, add 1 Tablespoon of olive oil and cook onions until they begin to soften. Add spinach and chicken and saute for 3 to 4 minutes.

Next, brush a cast iron pan or non-stick skillet with a light coating of olive oil. Set heat to medium-high. Evenly divide chicken-vegetable mixture among tortillas. Sprinkle equal amounts of cheese over this.

Fold tortillas in half, and grill each side until nicely browned. Cut into wedges and serve. Serves 2 to 4.

Dusty's Diner Favorite Steak & Potato Recipes

Great-Aunt Carrie's Steak Smothered with Onions


1 large t-bone or porterhouse steak

1 large Bermuda or Spanish onion, sliced

3 TBLS butter or margarine

1/2 tsp salt

3/4 tsp black pepper


In a hot skillet, melt butter. Place onions in skillet and sprinkle with salt and pepper. Cook until onions are slightly browned. While onions are cooking, grill steak to desired doneness, or about 10 minutes per side for medium to medium-rare. depending on thickness. Cover steak completely with hot onions and serve. If desired, add some mushrooms to this. Serves 2.


Nancy’s Steak Saratoga


2 boneless, very thin, petite sirloin or round steaks

2 TBLS butter or margarine

1 TBLS chives, chopped

3 TBLS Worcestershire sauce

1 tsp dry mustard

2 TBLS butter or margarine, melted

1/2 cup plain dry bread crumbs

1/2 small ripe tomato, diced

1 TBLS parsley, chopped

Salt and pepper, to taste


In a large skillet, brown steaks in butter. In bowl, combine chives, melted butter, Worcestershire, and dry mustard together. Spread on both sides of steak. Dip steaks in bread crumbs and return steaks to pan. Continue to cook on both sides until bread crumbs are dark golden brown. Top each steak with diced tomato and chopped parsley. Serves 2.


Nancy's Grilled New Yorker Steaks

6 Well marbled New York strip steaks
1/2 cup vegetable or olive oil
1 TBLS sea salt or sea salt-garlic blend
1 TBLS black pepper


Never place cold steaks on the grill. Steaks cook best when they are at room temperature. When charcoal has been heating for at least 30 minutes--gas grill on high for 20 min. w/lid down, lightly brush both sides of steak with oil. Sprinkle salt and pepper on both sides of steak, to your own taste. Use a clean, lightly oiled cooking grate.

Place meat on the grill. About a quarter of the way through, turn the meat at a slant...about a 45 degree angle. This will give it its distictive cross hatch grill marks. Continue grilling another quarter of the way though, before turning the meat over, and repeating this process. Remove to warm platter and rest for 5 minutes before serving. Serve plain, or with your favorite steak sauce, or some herbed matre'd hotel butter. Serves 6.

GRILLING TIMES FOR STRIP STEAK:

3 min. per side for rare
4 to 5 min. per side for med-rare
6 to 7 min. per side for well done.


Nancy's Favorite BBQ Steak w/ Cowboy Sauce

one 2 pound boneless sirloin steak
Cowboy sauce

Place steaks in a resealable bag or container. Pour 1/2 cup of the sauce in the bag. Retain remainging sauce for later. Marinate steaks in refrigerator for 30 to 60 minutes. Remove and allow to come to room temperature. Grill steaks approx. 6 to 7 minutes per side for medium-rare, or until desired doneness. Allow remaining sauce to come to room temperature, and serve "on the side" with steak.


NANCY'S ORIGINAL COWBOY SAUCE

2 1/2 cups original ("classic" or "fat") Coca-Cola
1/2 cup vegetable oil
1/2 cup apple juice
1 cup tomato ketchup
1 teaspoon chili powder
1/4 teaspoon each, salt and pepper
1/2 teaspoon finely minced garlic (or garlic powder)
2 Tablespoons sweet or yellow onion, very finely minced
Few drops bottled Tabasco (hot red pepper) sauce (this is strictly optional!)

Place all ingredients in a blender (or place in a sealed container and throughly shake), until well blended. Refrigerate until ready to use. Will keep for up to 2 weeks in fridge.


Nancy's Cannon City Cube Steaks


4 small cubed steaks

1 cup flour

1/4 tsp each salt and pepper

2 TBLS vegetable oil

2 cups sweet or yellow onion, sliced

2 cups green bell pepper, sliced

1/4 cup butter or margarine

salt and pepper, to taste


Season flour with 1/2 tsp each of salt and pepper. Dredge meat in flour. In a skillet, brown both sides of meat and turn off heat. Meanwhile, heat butter in a very large skillet. Add peppers and onions. Season with desired amount of salt and pepper, and cook until vegetables begin to soften. Transfer meat to pan with onions and peppers, cooking about 5 minutes per side. Peppers should be soft and onions transparent. Serve meat smothered in peppers and onions. This dish goes very well with fresh corn and a baked (jacketed) potato. Serves 2 to 4.




POTATO RECIPES
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Nancy's Texas Totties


4 large baking potatoes, cut into wedges
1/4 cup vegetable or olive oil
1/2 cup dried grated parmesan cheese
1 cup lightly salted potato chips (crisps), very finely crushed (or, substitute dried instant mashed potato flakes)
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teapoon salt
1/2 teaspoon black pepper
Non-stick cooking apray
Blue cheese or ranch salad dressing (optional)

Pre-heat oven to 450 Fahrenheit degrees

In a bowl, mix together crushed potato chips or potato flakes, cheese, chili powder, cayenne, salt and pepper. Heat a pot of boiling, salted water. Blanche potatoes 1 to 2 minutes. Do NOT place in ice water to stop cooking! While potatoes are still hot, toss with the vegetable oil, and immediately coat with bread crumb mixture. Spray a baking pan with cooking spray, and arrange potoatoes on pan in a single, even layer. Bake 18 to 20 minutes or until browned. If desired, serve with bleu cheese or ranch dressing as a dipping sauce.


Nancy's Grilled Italian Style Baked Potatoes

4 Large baking potatoes, cut in half
4 Cloves of garlic, finely chopped
1/4 tsp each, salt and pepper
2 Tbls vegetable or olive oil
2/3 tsp oregano
3 tsp dried basil

Combine all ingredients except potatoes. Let stand 1 hr. Boil potatoes for about 15 minutes or until just tender. Brush the seasoned oil on top of the potatoes. Grill potato recipe for about 15 minutes or until slightly charred. Don't cook directly over coals. Serves 4 to 8.

Crabby cook: Crab and Shrimp dinners

Nancy's Shrimp Wiggle


8 ounces fresh or canned crab meat
1 approx. 8 ounce can tiny shrimp, or equivilent of cooked shrimp
1 10 ounce can condensed cream of shrimp or cream of celery soup
1 10 ounce can cheddar cheese soup
2 cups frozen chopped broccolli, thawed, or one 15 1/2 ounce can baby peas, drained
1/2 to 3/4 cup whole milk (just enough to moisten without too much liquid)
buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a bowl, combine all but last ingredient. Turn into greased casserole dish. Moisten bread crumbs with melted butter, and sprinkle on top of casserole. Bake for 30 minutes. Serves 4.


DUSTY'S DINER TIP TO FELLOW COOKS ON A BUDGET:

If you do use canned crab meat, try soaking it in ice water for about 10 minutes, drain and pat dry. This will easily remove much of the "canned" taste from the meat.


Nancy's Southern-Style Shrimp and Crab Casserole


8 ounces cooked cleaned small shrimp
10 ounces fresh or canned crab meat
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup whole milk or light cream
1 egg, beaten
1 1/2 Tablespoons finely grated onion, or onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon finely grated orange rind
1 Tablespoon freash parsley, minced
1 Tablespoon red bell pepper, very finely chopped
Dash of bottled Lousianna style hot sauce, or to taste
1/2 cup buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a sauce pan, melt 3 Tablespoons of butter. Stir in flour and milk, and cook over medium-low heat, stirring, until sauce thickens. Stir in egg until thoroughly blended, then stir in the remaining ingredients, except bread crumbs. Mix bread crumbs with approx. 1 Tablespoon melted butter or margarine. Turn seafood mixture into a greased casserole. Top with buttered bread crumbs and bake for 20 to 25 minutes, or until bread crumbs are browned. Serves 6.


Nancy's Cape Cod Shrimp and Rice Buffet Casserole

1 Bermuda onion, coarsely chopped
2 Tablespoons butter or margarine
1 cup frozen baby or regular peas, thawed
1 box Uncle Ben's long grain and wild rice
2 cans tiny shrimp, drained
1 can condenced cream of shrimp soup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Djon (or sub. yellow) mustard
1/8 teaspoon celery salt (optional)
2 cups sour cream

Pre-heat oven to 350 F degrees

Prepare rice according to directions on package. In a skillet, over low heat, saute onion until soft and transparent. Drain off most of butter, reserving a little for flavor, and set aside In a bowl, Stir together shrimp, soup, Worcestershire, mustard and celery salt and sour cream, until well blended. Stir onions into rice. Blend all ingredients togehter, and turn into a greased casserole dish. Bake for 1 hour. Serves 8 to 10.



Nancy's Cheesy Shrimp & Broccolli Party Casserole

3 cups of small cooked, cleaned (or sub. canned) shrimp
1/2 cup sweet or white onion, chopped
2 Tablespoons pimento, finely chopped
4 Tablespoons butter or margarine
2 cans cream of broccolli soup
1 1/2 cups light cream
1 cup mild cheddar cheese, shredded
4 Tablespoons lemon juice
Cooked white rice or pre-baked pastry shells

In a large sauce pan, melt butter. Saute onion until soft and transparent. Drain off 1/2 of fat. Stir in pimento, soup and light cream. Cook over low heat, stirring constantly, until mixture is well blended. Bring to just a boil, before stirring in cheese, lemon juice and shrimp. Allow cheese to melt, and serve over hot, cooked white rice, or inside pastry shells. Serves 8 to 10.


Nancy's Shrimp Curry

4 Tablespoons butter or margarine
1/2 cup onion, chopped
1 cup eggplant (aubergine), diced
1/2 cup cornstarch
2 1/8 cups whole milk
1/2 cup frozen peas, thawed
2 1/2 teaspoons (or adjust amount to your taste) curry powder
1/4 cup seedless raisins
1 teaspoon parsley flakes or fresh minced parsley
1/2 teaspoon Worcestershire sauce
1/4 salt
1 1/2 pounds small cooked, cleaned shrimp, or equivilent of canned shrimp
Cooked white or saffron rice

Melt butter in a deep saucepan. Saute onion until it starts to soften and become transparent. Add eggplant, and saute approx. 3 to 5 minutes. Do not allow vegetables to brown! In a seperate saucepan, sir 1/2 cup of milk with cornstarch, until well blended. Add to vegetable and butter mixuture, and stir in remaining milk and the curry powder. Cook over medium-low heat, stirring, until thickened. Stir this mixture into pan with cooked vegetables, and then stir in remaining ingredients, and cook, stirring, until it just comes to a boil. Serve over hot cooked rice. Serves 4 to 6.

Hamming it up: Fantastic ground ham recipes

Great-Grandma's Ham Loaf

1 1/2 pounds ground ham
1/2 pound ground pork
2 eggs
1 cup saltine crackers, finely crushed
1/2 Tablespoon grated onion (or onion powder)
1/2 cup whole milk
1/2 cup brown sugar
1/2 cup cold water
1/2 cup cider vinegar
1 Tablespoon Coleman's dry mustard

Pre-heat oven to 350 F degrees

In a bowl, mix ham and pork together until thoroughly blended. Add eggs, cracker crumbs, onion and milk. Blend together and shape into a loaf. In a bowl, combine brown sugar with water, vinegar and dry mustard. Place the loaf on a rack in a shallow roasting pan. Bake for one hour, basting approx. every 15 to 20 min. Serves 6 to 8.


Holiday Ham Loaf with Horseradish Sauce


2 pounds ground ham
1/2 pound lean ground pork
1/2 pound lean ground beef
1 cup unseasoned fine dry bread crumbs
1 small yellow onion, chopped
1/4 teaspoon salt
1/4 cup water or pork stock (recipe below)
1/2 cup evaporated milk
2 eggs, slightly beaten
1 cup tomato juice
Horseradish sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine all ingredients until well blended. Shape into loaf and put into large loaf pan or place in roasting pan lined with aluminum foil. Serve hot topped with horseradish sauce. Serves 6.


NANCY'S EASY PORK STOCK:
1/2 dozen Pork meat bones
4 white peppercorns
1 leek
9 cups water

Bring stock to a boil. Reduce heat and simmer 45 to 50 minutes, skimming off fat before and after cooking. Cool and strain. Refrigerate as soon as possible, if not using right away. Stock may be kept refrigerated for use in other dishes, for up to three days.


NANCY'S HORSERADISH SAUCE

3 Tablespoons horseradish
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup whipped heavy cream

In a bowl, fold all ingredients together. Serve on top of ham loaf, fish, turkey, roast beef or other dishes.

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Gran's Ham Logs with Raisin Sauce

1 1/2 pounds ground smoked ham
1/2 pound ground pork
1/3 cup of whole milk
1/4 cup oatmeal
1 egg
1/4 tsp chopped fresh thyme
1/4 tsp each, salt and pepper
Raisin sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine ham and pork. Add milk, oatmeal, egg, thyme, salt and pepper. Shape into 2 approx. 8-inch logs. Spoon raisin sauce over logs and bake for 45 minutes, occasionally basting logs with sauce. Serves 6 to 8.

RAISIN SAUCE

1/2 Tablespoon cornstarch
1/3 cup of cold water
1 Tablespoon lemon juice
1 Tablespoon distilled (clear) vinegar
1/8 cup seedless raisins
1/4 cup light brown sugar

In a saucepan, blend corn starch with water until a smooth paste is formed. Stir in remaining ingredients and cook over low heat, stirring, until sauce just comes to a boil. Do not overcook!


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Nancy's Hawaiian Ham Balls


1 pound ground ham
1 pound lean ground pork
1 1/2 cups fine dry bread crumbs
2 eggs, beaten
1 cup condensed milk
1/4 cup teriyaki sauce
1 cup pineapple juice
1/4 cup cider vinegar
1/4 cup water or pork stock
1 teaspoon Coleman's dry mustard
1/4 teaspoon ground cloves

Pre-heat oven to 325 F degrees.

In a bowl, combine meat. Add in bread crumbs, eggs and milk, and mix together until well blendded. In a sauce pan, combine remaining ingredients. Simmer over low heat, stirring, until warm. Do not bring to a boil. Line a large baking pan with aluminum foil. With the palms of your hands form meat mixture into uniform size balls. Place balls in pan and evenly cover with warm liquid from saucepan. Bake for one hour, basting ham balls every 15 minutes.

Three recipes for Roast Leg of Lamb

New England Glazed Leg of Lamb

5 to 6 pound leg of lamb
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces of frozen lemonade concentrate, thawed
1/4 teaspoon ground cloves
1/4 cup of apple jelly
1/4 teaspoon ground cinnamon
1/2 cup water

Pre-heat oven to 325 F degrees

Rub lamb with salt and pepper. Insert a meat thermometer into the center of the roast. Place on a rack in a shallow baking pan, and bake for one hour. In a bowl, combine remaining ingredients and pour over lamb. Continue cooking. Baste lamb with pan juices every 15 to 20 minutes for one hour longer, or, until the thermometer reads 180 F degrees. Serves 8.


Marinated Roast Leg of Lamb with Vegetables


6 pound leg of lamb
2 Tablespoons chopped leek (can sub. chives if leeks are not available in your area)
1 clove garlic, crushed
1/2 bay leaf
1/4 teaspoon each, salt and pepper
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon tarragon
2/3 cup chicken stock or chicken bouillion
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil
2 10 ounce packages frozen brussel sprouts, thawed (or equal amount of fresh)
1/2 pound small whole white onions,
1/2 pint cherry tomatoes
2 cups peeled, halved and quartered carrots
White wine or chicken stock
bay leaf

In a bowl, stir together the leeks, garlic, bay leaf, salt and pepper, basil, rosemary, terragon, chicken stock, lemon juice and olive oil. Pour over lamb, cover and refrigerate overnight.

Pre-heat oven to 325 F degrees.

Remove lamb from refrigerator. Reserve marinade. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Bake for 3 hours or until internal temperature reads 180 degrees.

In a saucepan, just cover onions, tomatoes and carrots with wine or cooking stock. Add bay leaf and simmer until vegetables are well cooked and tender. In another saucepan, cook brussel sprouts in marinade from lamb, until tender. Drain vegetables and serve alongside lamb on a platter. Sserves 8.


June's Leg of Lamb with Peas and Mushrooms

4 to 5 pound leg of lamb
4 Tablespoons fresh or bottled lemon juice
1 clove garlic, very finely minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried thyme, crumbled
1 10 ounce package frozen peas (or sub. 2 cups fresh peas)
12 large mushroom caps
1/4 cup butter or margarine
1/4 cup water or white wine

Pre-heat oven to 325 F degrees.

In a bowl, combine 3 Tablespoons of the lemon juice, with the minced garlic. Brush on lamb, reserving some of the lemon mixture for later on. Sprinkle lamb with salt, pepper and crushed thyme. Place on a rack in a shallow roasting pan. Roast for 2 to 2 1/2 hours, or until internal thermometer reads 175 to 180 F degrees. After the first hour, brush lamb with remaining lemon-garlic mixture.

During the last 20 minutes of roasting time, saute mushroom caps in butter and remaining lemon juice in a deep skillet. Remove and keep warm. Add the water or wine to the skillet, plus the salt, pepper and thyme. Add peas and bring to a boil. Cover and simmer until tender. Before serving, spoon pea mixture over mushrooms. Serves 6.

Ham: Glazed Baked, and Boiled

June's Orange-Honey Glazed Ham


5 pound whole ham

1 12 ounce jar orange marmalade

1/2 cup orange juice

1/2 Tablespoon yellow or Djon mustard

1/2 Tablespoon honey

whole cloves


Pre-heat oven to 350 degrees.

Stud ham with cloves and place ham on rack in shallow roasting pan bake for 2 ½ hours. In a saucepan, combine Marmalade, juice, mustard and honey, blending will. Bring to a boil, stirring. Reduce heat to simmer, and cook for about 5 minutes. Remove ham from oven. Carefully discard cloves and spread glaze over ham. Continue baking for 30 to 45 minutes, or until ham is done (Be carefully that glaze doesn’t burn.). Serves 4 to 8.


Great-aunt Carrie's Old-fashioned Baked Ham

This recipe is over 80 years old and has been modified slightly to accomodate modern cooking methods.

8 to 10 pound ham
2 Tablespoons butter or margarine
1 1/4 cup dark brown sugar
Whole cloves
4 to 6 slices canned pineapple rings
Marichino cherries (optional)
3/4 cup cider vinegar
1/2 cup water
1 cup tomato catsup
1/4 teaspoon ground cloves
1/4 teaspoon allspice



Pre-heat oven to 300 F degrees

Remove rind from ham. Mix brown sugar and butter together until well blended. Rub over surface fat of ham. Score (X) ham. Place a whole clove in each of the squares of scored fat. Place on a rack, fat side up, in a roasting pan, lined with enough aluminimum foil to completely cover the ham. Place pineapple rings over the top surface of the ham, securing with toothpicks. The originally recipe doesn't call for it, but if desired, you may add cherries to the pineapple, securing them with wooden toothpicks.

In a saucepan, boil together remaining ingredients, stirring occasionally, about 5 min. Pour this sauce over ham. Seal aluminum foil over the top of the ham, and bake for 2 1/2 to 3 hours, basting every 25 to 30 minutes. Always re-seal foil over ham after basting. 30 minutes before ham is done, take ham from oven and remove foil covering. Return to oven and continue basting, allowing ham to brown.


Grandma's Boiled Ham Dinner

Cottage ham (aka: boneless shoulder butt ham)
1 cup cider vinegar
2 Tablespoons maple syrup or granulated sugar
3 whole cloves
2 whole bay leaves
1/2 teaspoon celery seed
4 medium potatoes, peeled and halved
1/2 pound carrots, peeled, halved and quartered
2 or 3 turnips or parsnips, diced large
6 small whole white cooking onions, peeled
1 very small head green cabbage, cut into quarters, or 1/2 larger head, cut into eigths.

Place ham in 1 quart of boiling water. Add remaining ingredients. Bring to a rolling boil. Simmer over medium heat for 1 to 1 1/2 hours. Add more liquid if needed. Allow to cool in pot liquid before slicing. Remove bay leaves and cloves, and serve.

Can omit vegetables, and remove ham to refridgerator for use later in sandwiches or other dishes, such as a ham loaf. Serves 8 to 10.

Nancy's Sloppy Joe recipe

3/4 pound ground (minced) beef
1 1/2 cups tomato ketchup
1 TBLS Worcestershire sauce
2 teaspoons granulated sugar
1 teaspoon cider vinegar
1/4 TBLS chili powder
1 TBLS onion powder or finely minced onion

Brown ground beef. Drain off fat. Stir in remaining ingreditents. Simmer, covered, for 8 to 10 min. Serve on hamburger buns or thick slices of fresh-baked bread. Serves 2 to 4.

Lunch-time pleaser’s: sandwiches

Dijon Chicken Salad Sandwich


1 10oz can white chicken, drained

½ cup Helman’s Real Mayonnaise

1 tsp Dijon mustard

½ tsp onion powder

½ tsp celery salt

1/8 tsp garlic powder

4 slices toasted white bread

4 romaine lettuce leaves

2 slices ripe tomato



In a bowl, mix all ingredients together. Lay lettuce and tomato on bottom slice of bread and top with chicken spread.. Top with remaining slice of bread. Serves 2.


Nancy’s Ranchero Sandwich


¼ lb buffalo, southwest or mesquite style chicken or turkey breast, thinly sliced

3 TBLS ranch dressing

1 TBLS mild or hot taco sauce

2 slices Monterey Jack cheese

4 slices sweet or yellow onion

2 slices sourdough or whole grain bread


In a bowl, combine taco sauce with ranch dressing, until thoroughly blended. Spread mixture on one slice of bread. Top with onions, then cheese and meat. Add second slice of bread. One serving.
.


Fish & Chip Sandwich


4 frozen breaded fish wedges

¼ lb ready-made coleslaw (we used the coleslaw sold by KFC)

1 cup regular or low salt potato chips, coarsely crushed

2 small sub rolls


Bake or fry fish according to package directions. Spread equal portions of coleslaw on bottom of roll. Sprinkle chips over it, and top with fish fillet. Place top roll on and serve. Serves 2. (If needed, cut fish down to size to fit roll, or use less fish.)



June’s Bacon Tomato & Crab Sandwich


4 slices of lean bacon, cooked until crisp

1 can crabmeat, drained

3 TBLS Helman’s Real Mayonnaise

2 TBLS Swiss cheese, shredded

½ tsp garlic powder

2 slices ripe tomato

4 slices white or wheat bread, toasted


In a bowl, combine crab with mayonnaise, Swiss cheese and garlic powder. Place one tomato on two slices of bread, and top with two slices of bacon and crab mixture. Place remaining slice of bread on top. Serves 2.




*June’s Western Egg Sandwich


1 large brown egg

¼ cup onion, chopped

2 TBLS ham, very finely diced

2 slices white bread

ketchup (optional)


In a bowl, scramble egg with onion and ham. Pour into a hot skillet and cook until one side is firm. Flip over and continue cooking until bottom is firm. Serve on un-toasted bread, topped with a little ketchup, if desired. One serving.


Roast beef and Cheddar Sandwich


½ lb deli roastbeef, sliced thin

¼ lb cheddar cheese, sliced

¼ cup horseradish sauce

4 slices sourdough or seedless rye bread

Green lettuce leaves


Spread horseradish sauce on two slices of bread. Place equal portions of lettuce, cheddar and roast beef on top. Top with remaining slice of bread and serve. Serves 2.


Nancy’s London Beefeater Sandwich


¼ lb very rare roast beef, sliced thin

¼ tsp each, salt and pepper

1 TBLS softened butter or margarine

few drops, Worcestershire sauce

4 slices stub Pullman white or wheat bread


Butter one side of bread. Add meat and sprinkle with salt, pepper and Worcestershire. Top with remaining slice of bread and serve. One serving.


Nancy’s New York Rueben Sandwich


½ lb. lean corned beef, sliced

2 cups refrigerated type (not canned) sauerkraut, drained

4 slices imported Swiss cheese, sliced thick (can sub. domestic Swiss)

2 cups Thousand Island dressing

4 slices bakery rye bread, sliced thick


Pre-heat broiler. Lay four slices of rye bread on a broiling rack. Layer equal portions of sauerkraut on four slices, followed by equal portions of corned beef. Top each with a slice of cheese. Broil for 5 to 8 minutes, or until cheese is melted. Serve with dressing on the side. Excellent with garlic-dill pickles. Serves 2.


Rueben Variation


8 large slices deli rye bread

½ cup butter or margarine, softened

8 slices Swiss cheese

½ cup Russian dressing,

1 cup sauerkraut, well drained

4 knockwurst, cooked and sliced ¼ inch thick


Pre-heat oven to 400 degrees. Generously spread both sides of the bread with butter. Place four slices on a baking sheet. Cover each with one slice of cheese, then one tablespoon of the dressing a forth of the sauerkraut, add a layer of knockwurst, and finally, a little more dressing. Top with another slice of cheese. Cover with remaining bread slices and bake on bottom rack of over for approximately 10 minutes, or until toasted. Serves 4.


Nancy’s Corned Beef & Cheddar Salad


1 tin corned beef, chopped

½ cup extra sharp cheddar cheese, shredded

¼ TBLS yellow mustard

1 ½ TBLS Hemman’s Real Mayonnaise

4 slices seedless rye bread


In a bowl, combine corned beef with cheese, mustard and mayonnaise, until well blended. Spread on rye bread and serve. Serves 2.


June’s Ham Salad for One


3 oz. baked ham or canned hem, finely chopped

1 tsp sweet pickle relish

1/8 tsp onion powder

2 tsp mayonnaise

2 slices white bread


In a bowl, combine all ingredients and spread between bread slices. One serving, can be doubled or quadrupled..



American Ham Sandwich


4 slices sourdough or whole wheat bread

2TBLS Miracle Whip or Mayonnaise

4 green lettuce leaves

2 Thin slices ripe tomato

12 very thin slices (shaved) Virginia baked ham

2 slices white American or Monterey Jack cheese



Spread two bread slices with Miracle Whip or mayonnaise. Top each with one lettuce leaf, followed by tomato, one slice cheese, six layered slices of ham, and one lettuce leaf. Top with remaining slice of bread, cut in half and serve. Serves 2.


Ham & Swiss Deluxe


6 oz Bavarian or Virginia baked deli ham, sliced thin

4 oz. Munster cheese

1 TBLS spicy brown mustard

2 tsp wildflower or clover honey

1 cup spring salad greens or 4 leaves romaine lettuce

4 slices whole grain bread


In a small bowl, blend together mustard and honey. Spread mixture on two slices of bread. Top with salad greens or lettuce, slice of cheese and ham. Place remaining slice of bread on top, cut and serve. Serves 2.




Happy Party Sub


2 loaves Italian bread, sliced in half horizontally

½ lb cooked or boiled ham, sliced

½ lb Wunderbar or Frist Prize bologna, sliced

½ lb Genoa or cotto salami, sliced

½ lb pickle & pimento or olive loaf

½ lb yellow American cheese, sliced

½ lb Swiss cheese, sliced

3 green peppers, seeded and sliced into thin rings

1 large Bermuda onion, sliced into thin rings

3 ripe tomatoes, sliced

1 head of iceberg lettuce, shredded

1 cup vegetable oil

1 /2 TBLS salt

¼ TBLS black pepper


Lay bottom half of bread on counter. Evenly spread lettuce over bottom half. Drizzle lettuce with vegetable oil. Sprinkle with salt and pepper (if desired, adjust seasonings according to your own, or your guests, tastes.). Next evenly layer green pepper rings, onion rings, and tomato. On top of this, evenly layer cheeses, followed by hem, bologna, salami, and P & P loaf. Top with remaining bread and slice into hand-sized servings. Serves 8 to 10.



Italian Grinder


½ lb roast beef, sliced

½ lb salami, sliced

1 ½ cups pepperocini or marinated roasted peppers

1 small can B & B mushrooms

1 cup mozzarella cheese, shredded

2 TBLS grated parmesan cheese

1 ½ cups spaghetti sauce

2 large sub or hero rolls, cut in half horizontally


Pre-heat oven to 425 degrees. Evenly spread equal portions of spaghetti sauce on bottoms of rolls. Layer equal portions of peppers, salami and roast beef. Sprinkle with mozzarella cheese. Layer mushrooms on top of cheese and sprinkle with parmesan cheese. Place on a baking sheet and bake 5 to 7 minutes, or until cheese melts. Cover with roll tops and bake 2 to 3 minutes longer. Serves 2.


*Sausage, Pepper & Onion Hero

4 links, sweet or hot Italian sausage

1 green bell pepper, seeded and sliced into thin strips

1 yellow onion, halved and sliced

½ cup mozzarella cheese, shredded

1 cup pizza sauce

2 TBLS olive oil

2 hero rolls, tops slit, but not all the way through



Pre-heat oven to 450 degrees. In a large skillet, cook peppers and onions in olive oil until peppers are very soft, and onions are transparent. Drain and set aside. Place sausages in skillet, cover and cook on medium heat for 8 eight minutes. Place peppers and onions back in pan, and cook with sausages, stirring constantly, 5 more minutes. Place rolls on baking sheet. Put two sausages in each roll, and cover with peppers and onions. Drizzle sauce over peppers and onions and sprinkle with equal amounts of cheese. Bake for 5 to 7 minutes. Serves 2.



*Nancy’s Sausage Patty with Peppers and Onions


2 sweet Italian sausage patties

½ sweet onion, sliced

½ Green pepper, sliced

2 TBLS olive oil

1//2 tsp salt

½ tsp black pepper

2 hamburger buns or Italian hard rolls


In a skillet, cook sausage patties until browned and juicy. While sausage is cooking, in a separate skillet, heat olive oil. Add peppers and onions, sprinkle with salt and pepper, and cook until onions are transparent and peppers are very soft, stirring constantly. Drain well. Place sausage patty on bottom half of roll and top with peppers and onions. Serves 2.


Sloppy Joes


1 lb lean ground

beef

½ tsp salt

1/3 cup Heinz 57 sauce

½ cup ketchup

2 tsp onion powder

6 hamburger buns


In a large skillet, brown ground beef. Drain. Stir in sauce, ketchup and onion powder. Cook, stirring, until heated through. Serve on buns, either open face style or as a sandwich. Serves 4 to 6.

Chop House: Plenty of Pork Chop Recipes

Nancy’s Boneless Stuffed Pork Chops


2 extra thick boneless pork chops

salt & pepper or Mrs. Dash Table Blend, to taste

2 cups plain dry bread crumbs for stuffing

1 small sweet or yellow onion, chopped

2 TBLS butter or margarine

1 tsp ground sage

1 medium egg

2 to 3 TBLS chicken broth or water (add more if too dry)


Pre-heat oven to 350 degrees. Melt butter in a small skillet. Cook onions until soft. In a bowl, combine stuffing with onions, sage, egg and broth or water, blending well. Meanwhile, slice chops lengthwise down the middle, taking care not to cut all the way through. Stuff chops with equal amounts of the sage & onion stuffing, and secure with toothpicks. Sprinkle both sides of chops with salt and pepper or Mrs. Dash. Place in a lightly brush a baking pan with vegetable oil, or a light coating of cooking spray. Bake for 45 to 55 minutes. Do not allow to overcook, as stuffing will become too dry. Serves 2.


New England Stuffed Pork Chops

4 thick boneless pork chops

½ tsp onion powder

½ tsp each, salt & pepper

2 cups fresh sauerkraut, drained (can sub. rinsed canned sauerkraut)

1 medium Macintosh apple, cored and chopped

1 TBLS dark brown sugar

¼ tsp dry mustard

4 slices spiced apples (optional)


Pre-heat oven to 350 degrees. Cut a slit in pork chops to create a pocket. Sprinkle both sides of chops with salt and pepper. Set aside. In a bowl, combine remaining ingredients, blending well. Stuff sauerkraut mixture into pockets in chops and secure with toothpicks. Place chops in a lightly oiled baking pan. If desired, top each slice with a spiced apple. Cover with aluminum foil. Bake for 30 minutes. Uncover, and continue baking for an additional 20 to 25 minutes, or until chops are nicely browned. Serves 4.


June's Pork Chops Diablo


6 bone-in pork chops

¾ tsp salt

½ tsp black pepper

1 to 2 TBLS vegetable oil

6 green pepper rings (optional)

2 8 oz. cans tomato sauce

½ cup water

½ cup sweet or yellow onions, diced

2 TBLS brown sugar

1 tsp spicy brown or yellow mustard

1 tsp bottled hot sauce (optional)


Pre-heat oven to 350 degrees. Heat oil in a large skillet. Sprinkle chops with salt and pepper, and brown in hot oil. Drain off fat. Place chops in a lightly oiled baking pan. If desired, top each chop with a green pepper ring. In a saucepan, combine remaining ingredients, blending well. Heat to boiling. Reduce heat to low and simmer, stirring, for 8 minutes. Pour over chops and bake for 1 hour, or until chops are tender. Serves 4 to 6.


Pork Chop Casserole


4 lean pork chops

2 large white potatoes, sliced

½ TBLS onion powder

1/2 tsp each, slat & pepper (can sub. Mrs. Dash)

1 can condensed cream of mushroom soup



Pre-heat oven to 350 degrees. Lay chops in a casserole or baking pan. Cover with potatoes and sprinkle with seasonings. Pour soup over potatoes and meat. Cover and bake for 1 hour and 15 minutes. Serves 3 to 4.


German Style Chops with Cabbage


4 thick bone-in pork chops

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

1 can condensed cream of celery soup

¼ cup whole or 2% milk

½ cup yellow onion, chopped

¾ tsp caraway seed

1 bay leaf

½ tsp cider vinegar

1 tsp granulated sugar

1 small head red cabbage, cut into 4 wedges (can sub. green cabbage)

4 large carrots, peeled, halved and quartered


Season chops with salt and pepper. Heat oil in a Dutch oven. Brown chops in oil. Drain off fat. Stir in soup, milk, onions, caraway seed, bay leaf, vinegar and sugar. Return pork chops to Dutch oven. Cover and simmer on low heat for 20 to 25 minutes. Add carrots and cabbage replace lid and continue cooking for 20 longer, stirring occasionally. Uncover and cook, stirring for about 5 minutes more. Remove bay leaf. Spoon sauce over cabbage and chops before serving. Serves 4.


Pork Chops L'Orange


2 lbs thick boneless pork chops

1 tsp Mrs. Dash Lemon Pepper (or any brand) seasoning (can sub. black pepper)

2 TBLS all-purpose flour

1 orange, sliced very thin

½ cup orange juice (with pulp, if available)

!/4 to ½ tsp ground cinnamon


Pre-heat oven to 350 degrees. Lightly oil or spray a casserole dish or baking pan. Sprinkle both sides of chops with lemon pepper and dust with flour. Place in baking pan and arrange orange slices over top. Pour juice over chops and lightly sprinkle cinnamon over them. Cover with foil and bake for 1 to 1 ½ hours. Serves 4 to 6.


Nancy’s American Chop Suey


2 small boneless thin cut pork chops, or, 2 small pork cube steaks, sliced into ½ inch wide strips

½ (8 oz.) package medium egg noodles, cooked

1 medium onion, sliced

1 ½ T BLS butter or margarine

½ tsp black pepper

2 ½ TBLS teriyaki sauce

Crispy rice noodles (optional)


In a hot skillet, melt butter. and black pepper. Add onions and cook until soft. Drain off most of butter. Stir in pork and cook over medium heat, stirring, until pork is grey. Stir in noodles and sauce, and continue to cook until pork is tender and noodles are heated through. If desired, top with crispy noodles. Serves 2 to 4.


Pork Chops with Linguini


6 pork chops, (not boneless), cut about ¾ inches thick

1 lb package linguini, cooked according to package directions

2 TBLS vegetable oil

1 ½ tsp salt

¾ tsp black pepper

¼ TBLS onion powder

1 tsp garlic powder

1 ¾ cups ketchup

½ cup cider vinegar

2 TBLS light brown sugar

½ tsp Worcestershire sauce

1/3 cup water


Pre-heat oven to 350 degrees. Cook pasta. While pasta is cooking, Brown chops in oil in a large skillet. Layer cooked spaghetti in the bottom of a large roasting pan. Place chops on top and sprinkle with salt and pepper. In a saucepan, stir together remaining ingredients. Heat for 5 minutes, stirring. Pour sauce over pasta and pork chops. Bake, covered, for 1 hour to 1 hour 15 minutes. Serves 4 to 6.

One-dish Ground Beef Skillet Recipes

Nancy's Macaroni Goulash (aka: Macaroni & Beef)


1 lb ground beef

1 medium onion, chopped

½ cup green pepper, seeded and chopped

3 ½ cups canned whole tomatoes, cut into pieces, with juice from can

1 cup tomato sauce

2 cups elbow macaroni

2 TBLS granulated sugar

2 tsp salt


In a Dutch oven, lightly brown ground beef. Drain. Add onion and green pepper. Continue cooking until vegetables are tender. Stir in remaining ingredients. Cover and simmer 15 to 20 minutes, or until macaroni is tender. Serves 4 to 6.


June’s Shells & Beef



1 lb ground beef

1 TBLS oil

1 small can baby or regular peas, drained

1 small can Contadina tomato paste

1 15 ½ oz. can Hunt’s tomato sauce

2 ½ tsp onion powder

1 ½ tsp garlic powder

½ box shell pasta (about 8 oz.), cooked (can sub. macaroni or wide noodles)


Cook elbows in boiling salted water until tender. Set aside. Meanwhile, Brown ground beef in oil. Stir in elbows and remaining ingredients. Simmer over medium-low heat for 20 minutes, or until heated through. Serves 4 to 6.


Nancy’s Cheeseburger Macaroni Skillet


1 lb ground beef

1 small yellow onion, chopped

1/3 cup ketchup

1 Tbls prepared yellow mustard

1 box macaroni and cheese

1 can diced tomatoes, with juice


Prepare macaroni and cheese according to package directions. Set aside. In a skillet, brown beef with onion. Drain. Stir in macaroni and cheese, plus remaining ingredients. Simmer for 15 to 20 minutes, or until heated through. Serves 4 to 6.


June's Beef, Tomato & Macaroni Medley


(This recipe dates from 1964)


1 ½ lbs ground beef

2 TBLS butter, or bacon drippings (can sub. margarine)

1 cup water or leftover cooking liquid from fresh carrots, corn or peas

2 ½ cups canned tomatoes, cut up, without liquid

8 oz. elbow macaroni, cooked until tender.

½ tsp salt


In a skillet, slowly heat the meat in butter, stirring frequently, until the meat is gray in color. Add water, cover and simmer for 20 minutes over low heat. Stir in tomatoes, macaroni and salt and continue simmering for 15 to 20 minutes longer, or until liquid reaches the consistency of gravy. Serves 4 to 6.


Beef Skillet Supper


1 lb ground beef

1 1/2 TBLS onion powder

1 TBLS vegetable oil

2 cups hot water

1 15 ½ oz can diced tomatoes

1 small can whole kernel corn, or cut greenbeans, or peas, drained

¼ cup ketchup or Heinz 57 sauce

1 tsp granulated sugar

1/8 tsp black pepper

1 cup elbow macaroni, cooked


In a skillet, sprinkle beef with onion powder and brown in oil. Drain off fat. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Serves 4 to 6.


Yum-Yum Skillet Supper


1 lb ground beef

1 small yellow onion, chopped

1 can condensed chicken gumbo soup

2 TBLS ketchup

2 TBLS yellow mustard

1 tsp Worcestershire sauce

½4 tsp each, salt and pepper

1 package Success white rice (or any brand white rice), cooked


Cook rice according to package directions. Meanwhile, in a large skillet, cook beef with onions, until lightly browned. Stir in soup, ketchup, mustard, Worcestershire, salt and pepper. Simmer over medium-low heat for 10 minutes, or until well-heated. Spoon over individual portions of rice. Serves 4. (Don’t like rice? May also be served over Hamburg buns.)

Italian Night: Spaghetti & other recipes

June’s Spaghetti with Meat sauce

1 lb ground chuck

1 can tomato paste

1 16 oz. can tomato sauce

2 tsp onion powder

1 tsp garlic powder

1 tsp oregano

1 package Mueller’s (or your favorite brand) spaghetti

Grated dried parmesian cheese and/or red pepper flakes (optional)

In a large skillet, brown ground beef. Drain off fat. While browning meat, cook pasta according to directions on package. Stir tomato paste, sauce, onion powder, garlic powder and oregano into meat. Cover and simmer over low heat, for 15 to 20 minutes. When pasta is done, briefly rinse and cold water and drain. Place pasta on plates and spoon sauce over it. If desired, before serving, top with grated cheese and/or dried red pepper flakes. Serves 4 to 6.


June's Spaghetti Bolognese


½ lb lean ground beef

½ lb ground sweet Italian sausage

1 cup yellow onion, chopped

1 clove garlic, minced

5 cups crushed tomatoes

1 small can tomato paste

1 tsp dried basil

1 tsp oregano

1 tsp granulated sugar

1 bay leaf

4 to 6 servings hot cooked vermicelli or thin spaghetti

grated parmesan cheese (optional)

red pepper flakes (optional)


In a deep skillet or Dutch oven, brown meats with onion and garlic. Drain off fat. Stir in crushed tomatoes, tomato paste, seasonings and bay leaf. Cover and simmer over low heat for 30 to 35 minutes, stirring occasionally. Discard bay leaf. Spoon sauce over cooked pasta and, if desired, sprinkle cheese and/or red pepper over the top of each serving. Serves 4 to 6


Nancy's Creamy Spaghetti Bolognese

1/2 pound ground pork or veal

1/2 pound ground beef

Salt and black pepper, to taste

1 medium carrot, peeled and diced

2 small cloves garlic, minced

1 medium yellow onion, diced

2 Tablespoons olive oil or butter

1 15.5 ounce can pureed tomatoes

1 can tomato paste

1 Tablespoon Worcestershire sauce

1/4 cup soft cream cheese (optional)

1 package capellini pasta

In a small skillet, heat oil or butter. Saute onions and carrots, until soft. Add garlic and continue to saute for 1 minute. Drain off oil or butter fat. In a seprate skillet, season meat to suit your own taste, and brown beef and pork, cooking until well crumbled. Stir in sauteed vegetables, pureed tomatoes, tomato paste and Worcestershire sauce. Bring to a boil, then reduce heat to simmer. Cover and simmer for 10 min. Stir in cream cheese until melted and thoroughly blended with sauce, and continue to simmer for 5 min. longer. (If not using cheese, just simmer for 15 min.)

In a large pot, while sauce is simmering, bring pasta to a boil in salted water with a few drops of oil added to it. Cook until firm and tender. Drain and rinse briefly under cold water. Serve sauce over spaghetti. 4 to 6 servings.


June's Sausage & Peppers with Pasta


2 lbs mild or hot Italian sausage, cut in 2 inch pieces, cooked

2 cups Spanish or Bermuda onion, quartered and sliced

3 cups green peppers, seeded and sliced into half-inch strips

1 1/2 cups marinara sauce

1 tsp each, oregano and basil

1 lb elbows, spaghetti, shells or other type pasta



Sausage can be quickly cooked in the microwave by placing in a baking dish covered with paper towels and microwaving on high power for about 8 minutes (cooking times vary with oven types), moving sausage once or twice to allow for even cooking. Spoon 4 tablespoons of the sausage juice into a skillet. Cook pepper and onion in juice until soft. (Can sub. olive oil). Stir in meat, sauces and seasonings. Simmer, covered, over low heat for 15 to 25 minutes, stirring once or twice. Toss sauce with pasta and serve. Serves 4 to 6.


Porkupine Meatballs

1 lb ground beef

1 ½ cups Minute Rice

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

1 tsp oregano

2 tsp onion powder

1 can condensed tomato soup

¼ cup water


In a bowl, gently mix together beef with rice, salt and pepper. In a separate bowl, blend tomato soup with water, oregano and onion powder. With the palm of hand, shape meat into uniform size meatballs. Heat oil in skillet and brown meatballs. Reduce heat. Pour tomato soup mixture over meatballs, cover and simmer over low heat for 30 to 35 minutes. Serve with your favorite pasta and a tossed green salad, or, serve with green vegetable and fresh mashed potatoes. Serves 4 to 6.


Tagliarini

1 lb lean ground beef

2 medium yellow onions, chopped

2 small green bell peppers, chopped

2 16 ½ oz. cans, diced tomatoes

1 small can, pitted black olives, sliced

1 15 ½ oz can, cut green beans, OR whole kernel corn, drained

1 tsp garlic powder

1 small can, tomato sauce

1 tsp dried oregano

½ tsp dried basil

¼ pound mild cheddar cheese cubed

¼ lb Pepperoni cheese, or American cheese, sliced

½ package wide egg noodles


In a dutch oven, brown ground beef with onions and peppers, until vegetables are soft. Drain. Stir in tomatoes, olives, green beans or corn and garlic powder. While meat is cooking, cook noodles according to package directions. Briefly rinse in cold water and drain.

Pre-heat oven to 350 degrees.

Stir noodles and cubed cheese into meat. Turn meat mixture into a large greased casserole dish. Pour tomato sauce into a small bowl. Stir in oregano and basil, until well-blended. Pour half the sauce over the meat. Lay cheese slices over top the sauce/meat, and top cheese with remaining sauce. Bake for 40 to 45 minutes. Serves 4 to 6.


Veal Parmigana


1 lb veal, sliced into 8 pieces, 1/8 inch thick

1 medium yellow onion, chopped

1 clove garlic, crushed

1 TBLS olive oil—plus 5 TBLS

1 1 lb can whole tomatoes

1 8 oz. can tomato sauce

1 ¼ tsp salt

¼ tsp black pepper

½ tsp oregano

¼ tsp dried basil

1 medium egg, slightly beaten

1/3 cup fine dry Italian seasoned or plain bread crumbs

2/3 cup grated parmesan cheese

½ lb part-skim mozzarella cheese, sliced thin

½ cup chopped parsley (optional)


Pre-heat oven to 350 degrees. Heat oil in a 2 qt. saucepan. Cook onion and garlic in1 TBLS of oil, until onion is soft. Stir in tomatoes, tomato sauce, salt, pepper, oregano and basil. Simmer over low heat, stirring occasionally, for 30 minutes. Meanwhile, Mix parmesan cheese with bread crumbs until thoroughly blended. Dip veal slices in beaten egg and coat with crumb mixture. Heat 5 TBLS of oil in a separate skillet. Carefully add veal to skillet and cook until both sides are richly brown and tender. Remove and drain. Arrange veal in a 12” X 7 ½ “ X 2” baking pan. Cover with 2/3 of the tomato mixture. Arrange mozzarella slices on top and sprinkle with parsley, if desired. Bake for Bake for 30 to 35 minutes. If desired, serve with pasta mixed with garlic, olive oil and parmesan cheese and a tossed green salad. Serves 4 to 6.



June's Stuffed Veal Peppers


8 medium green peppers, seeded and halved lengthwise

Approx. 2 lbs ground veal (about 2 oz. less than 2 lbs. works best)

1 large egg

1 small yellow onion, chopped

1 individual packet, instant beef broth

1/8 tsp black pepper

dash, garlic powder

dash, oregano

6 oz. tomato sauce-, divided

Shredded mozzerella cheese (optional)

Wash green pepper halves. Pre-heat oven to 350 degrees. In a bowl, gently blend together veal, egg, onion, instant broth, black pepper, garlic powder and oregano. Blend in 2 oz. of the tomato sauce. Pile meat mixture lightly into peppers. Arrange peppers in a lightly greased baking dish. Pour remaining tomato sauce over peppers. If desired, top with a small amount of shredded cheese. Cover tightly with aluminum foil and bake for 1 hour. If using cheese, remove foil 10 min. before taking eppers out of oven. Serves 4 to 8.