Friday, November 25, 2011

Spatzle Dough from Culinary Fundamentals pg 647

Spatzle Dough from Culinary Fundamentals pg 647

We really did not need this with our dinner this evening but my brother wanted to make it and see what it tasted like.  My family liked it, we made a half recipe and there was only a serving left!

Servings: 10

 Categories: Side Dish

 Source: Culinary Fundamentals
Copyright: Prentice Hall

Spatzle Dough

6 quarts Water
1 1/2 ounces Salt
4 each Eggs
16 fluid ounces Milk
3/4 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
1/4 teaspoon Nutmeg (optional), ground
1 pound All-purpose flour
3 ounces Unsalted butter

1. Bring the water and salt to a rolling boil in a large pot.

2. Combine the eggs, milk, salt, pepper, and nutmeg in a large stainless steel bowl and mix well. 

3. Stir the flour into the egg mixture by hand. The dough will be very soft. Let the dough rest for 10 minutes.

4. Using a spätzle machine (or other shaping technique, such as a colander and a spatula), drop the dough into the boiling water. Simmer until done, about 5 to 6 minutes. Remove the spätzle with a spider, shock it in cold water, and drain well.

5. Melt the butter in a medium sized sauté pan. Sauté the spätzle until heated through, about 1 to 2 minutes. Adjust seasoning with salt and pepper and serve immediately, or hold hot for service.

Chicken Fricassee from Culinary Fundamentals pg 536

Chicken Fricassee from Culinary Fundamentals pg 536

I cooked this for my family the day after Thanksgiving 2011, also cooked it in class a few weeks ago.  Served this with Steamed Brocolli, Spatzel, and Redskin Mashed Potatoes...

Chicken Fricassee 

Servings: 10

 Categories: Main Dish

Source: Culinary Fundamentals
Copyright: Prentice Hall

2 4 lb each Chickens, skinned (4-4 1/2 pounds each)
1 1/2 tablespoons Salt
1/4 teaspoon White pepper, freshly ground
1/2 ounce All-purpose flour
5 ounces Unsalted butter
1 1/8 pounds Onion, medium dice
2 teaspoons Garlic, minced
8 fluid ounces White wine
16 fluid ounces Chicken Stock
1 1/2 pounds Leek, diced
12 ounces Carrot, medium dice
2 each Bay leaf
2 each Thyme sprig
12 fluid ounces Heavy cream
1/2 ounce Parsley, chopped

1. Cut the chicken into eighths. Rinse the chicken pieces and blot dry. Season well with salt and white pepper and dust lightly in flour. 

2. In a large braising pot, over low-medium heat, heat the butter and sauté the chicken pieces until they stiffen slightly, but do not brown. Remove the chicken from the pan and reserve. Add the onions and garlic to the pan and cook stirring frequently until the onions are translucent, about 5 minutes. Deglaze the pan with white wine and add the chicken stock, leeks, carrots, bay leaf, and thyme.

3. Bring to a simmer and return the chicken to the pan along with any juices released while the chicken was held. Cover the pot and braise the chicken on the stovetop over low to medium heat, until the chicken is fork-tender, about 30 to 40 minutes.

4. To finish the sauce, remove the chicken and hold it warm. Add the cream and simmer until the sauce has thickened slightly, about 5 to 7 minutes. Return the chicken to the sauce and continue to simmer. Garnish with chopped parsley. Serve immediately.

Wednesday, November 23, 2011


From my family cookbook, organized by Janet Graden...


Mix:  8 oz. cream cheese          1 cup packed brown sugar      1 tsp. Vanilla
1/2 cups pecan

Mix all but pecans together.  Sprinkle pecans on top.  Dip sliced apples in mixture.

18 cups of popped corn.  Separate the seeds from the corn.  It takes about 2 bags.
Mix in saucepan and boil for 5 minutes on stove.
2 cups brown sugar       2 sticks of butter  ½ cup white syrup
Take off stove and add 1 t soda.  Stir well.  Pour onto popped corn.  Put on a huge cookie sheet.  Bake 20 minutes in low oven 250 degrees.  Stir every 5 minutes.

Alternative cooking method:  Pour sauce over popcorn in a paper bag.  Microwave 1 ½ minutes.  Shake.  Microwave again 1 ½ minutes.  Sack should be not quite ½ full.

1 pkg. Caramels (unwrapped)                    1 stick butter or oleo
1 can sweetened condensed milk

Melt butter or oleo, add caramels and cook 1 minute.  Add sweetened condensed milk and cook until melted.   About 1-2 minutes.  Use as a dip for apple slices, popcorn, or other fruit.

2 (8 oz.) cream cheese, 2 T. finely chopped onions,
1 (8 oz.) can crushed pineapple, ¼ cup finely chopped green pepper,
2 cup finely chopped pecans (divide ½), 1 T seasoned salt.

          Mix all ingredients saving 1 cup of pecans (to press on top).  Mix well and set in refrigerator until hardens.  Shape into ball and press 1 cup of nuts on top of ball.

(Lincoln School Librarian)
2 pkg. cream cheese       6 whole green onions (chopped)       2 pkg. chipped beef or ham
1 tsp. Garlic salt   1/2 tsp. Worcestershire sauce

MIX.   Wet hands and form a ball.  May roll in nuts.  Can make 1/2 recipe.

(Pam Stewart)
2-8 oz. pkg. cream cheese
2 pkg. Budding beef (chopped up)
1 cup shredded cheddar cheese
1 tsp. garlic powder
1 tsp. Worcester sauce
1 tsp. Real Lemon juice
2 T finely chopped onion

Mix and roll in parsley flakes.

2 8 oz. cream cheese
1 bunch of green onion
1 pkg. chipped beef (more if desired)
1 T Worcestershire sauce
Garlic to taste
          Let cream cheese sit at room temperature until soft.  Finely chop green onions, saving the green tops for later.  Finely chop chipped beef. (Use scissors to cut the chipped beef and green onions into tiny pieces.  Mix all the above ingredients together and shape into a ball.  Decorate with the green tops of the onion chopped fine. 
          Refrigerate to harden.  Place on serving platter and surround with crackers when ready to serve.
          Its fun to shape it into a Christmas tree and put the chopped onion on it and pimiento for red.  Can use a small star shape to cut the pimento.  Serves about 16.

1 8 oz. pkg. Cream cheese softened            1/8 tsp. Garlic powder
1 cup shredded Cheddar Cheese                 dash of Tabasco
1/4 cup finely chopped green pepper                   few strips of pimento
1 T. mayonnaise                               Whistles, Bugles, and or Daisy's munches

In a small bowl - blend the first 6 ingredients - beat thoroughly at med. Speed until fluffy.  Chill until mixture mounds, about 30 minutes.  Pile mixture on an inverted 5 in. flat bottom bowl.  Shape into a tree.  Chill until ready to serve.

To serve, place tree and bowl on large tray and decorate with "candles" (Whistles with pimento flames), top with star (3 Daisy's).

1 pkg. 8 oz. cream cheese, softened            ¾ powdered sugar
½ cup butter softened                                 2 T brown sugar
¼ tsp. vanilla extract                                  ¾ cup miniature semisweet ¾ finely chopped pecans                                     chocolate chips
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.  Refrigerate for 1 hour.  Just before serving roll cheese ball in pecans.  Serve with graham crackers.  Yield:  1 cheese ball (about 2 cups).

Combine 20 oz. catsup with 3/4 - 1 cup brown sugar, 1 pkg. onion soup, and 1 can of cranberry sauce.  Add small cocktail hot dogs and simmer in crock pot.

1 lb. Ground beef 1/2 cup dry bread crumbs                 1/3 cup onion (chopped)
1/4 cup milk                   1 egg                                        1 T. snipped parsley
1 tsp. Salt             1/2 tsp. Worcestershire sauce  1/4 cup shortening

Mix the above ingredients.  Shape in 1 inch balls.  Broil in oven on a jelly-roll pan.  Stirring occasionally.

1  12 oz. bottle of chili sauce             1 jar grape jelly

Mix and heat chili sauce and jelly until jelly is melted.  Add meatballs and stir until coated.  Simmer 30 minutes.  May put in crock pot.

1 8 oz. pkg. cream cheese, softened      1 bottle of cocktail sauce     1 can crab, drained

Spread softened cream cheese evenly on a big plate.  Spread cocktail sauce on top of cream cheese, then sprinkle with crab-meat over all.  Serve with crackers.  You can substitute crab with small shrimp.

2 pkg. oyster crackers    1/2 cup oil or oleo          1 tsp. dill seasoning
1 pkg. Hidden Valley Ranch original

Pour oil over crackers and let set for 30 minutes.  Mix the remaining ingredients with crackers.  Put in shallow pan.  Place in oven for 45 minutes at 250 minutes.  Stir often.  Recipe may be done quicker by using the Microwave for approximately 5-6 minutes.  Stirring twice.  Cool and store in an air-tight container.

(Aunt Marcia)
1/2 large cucumber, diced in small chunks  1 small onion - diced very fine
1 8 oz. pkg. cream cheese                           3 heaping T. of mayonnaise
1/2 T. Worcester sauce                      Dash of garlic powder

Let cream cheese soften and mix with mayonnaise.  Add rest of ingredients.  Serve with crackers and or chips.

(Grandma Graden)
Mix 8 oz. cream cheese with 1 pkg. of Good Seasons(dry) dressing.
Spread on rye bread rounds and top with sliced cucumbers.

1/2 pint sour cream        1 cup mayonnaise          1 1/2 tsp. dill        1 1/2 tsp. onion flakes
1 1/2 tsp. Bean Monde seasoning

Mix together and refrigerate at least two hours or up to 2 days.  Serve with raw vegetables.  Serve in Hawaiian Bread dish.

1 cup white syrup                   ½ cup sugar                   Bring to boil
Add 1 pkgs. Jello.  Bring to boil and pour over and mix with popped corn.

Paper thin sliced ham              soft cream cheese large whole dill pickles

Lay 1-2 pieces of ham out on a cutting board.  Spread a thin layer of cream cheese on ham.  Dry dill pickles with a paper towel and place at one edge of ham.  Carefully roll pickle wrapping the ham snug against the pickle.  Slice in 1/4 to 1/2 inch rounds.  Place on plate and serve.

Rind of 1 orange or any fresh citrus 2 sticks of cinnamon      4-5 cloves

Put the above ingredients in a small pan and add water.  Place on a low burner and simmer.  Enjoy the scent in your home.  Note:  this is not edible.

1 lb. Ground pork                                      1/4 tsp. pepper
1 head (3 cups) finely shredded cabbage    1 T. chopped green onions
3-4 carrots (shredded)                                1/4 tsp. accent
1 small pkg. bean thread                            2 T. soy sauce
1 pkg. or large can bean sprouts                2 T. sesame oil
1-2 tsp. Salt                                                2 pkg. egg roll skins

1.     Pour the cabbage into boiling water.  Cook for 2-3 minutes and drain.
2.     Pour the fresh bean sprouts into boiling water.  Cook for a minute or two and drain. (When in can just drain water)
3.     Pour hot tap water over bean thread in a large bowl.  Let stand for 15 minutes, then finely chop.
4.     Put all ingredients for filling together and mix well.
5.     Place 1/4 cup of mixture on center of each egg roll skin.  Wrap following the direction on the back of egg roll package.  Make sure it is tightly wrapped.
6.     Heat oil (1 1/2 to 1 3/4 inches) to 360 degrees medium.  Cook for 15 to 20 minutes turning egg rolls so they cook evenly.
7.     Drain on paper towel.  Serve hot with Sweet and Sour Sauce and/or Hot Mustard Sauce.
Egg rolls maybe made ahead of time.  After frying egg rolls, cover and refrigerate no longer than 24 hours.  Heat uncovered in 375 degree oven until hot - about 15 minutes.

Step I:  Mix
1 T. cornstarch     3 T. wine vinegar 3 T. sugar   3 T. ketchup         2 T. Water
Heat in saucepan, stirring constantly until desired consistency.

Mix 3 T. dry mustard, 2 T. water, and 1 T. soy sauce until smooth.

(Twilla Reynolds)
5 (10 in.) flour tortillas                                      8 oz. sour cream
1 pkg. 8 oz. cream cheese                           1 can 4oz. diced green chilies well drained
1 cup grated cheddar cheese                       1/2 cup chopped green onions
garlic and season salt to taste           fresh parsley for garnish
1 can 4 oz. chopped black olives well drained
Salsa for dip

Mix and spread on tortillas.  Roll up and cover tightly with plastic wrap.  Refrigerate for several hours.  Cut 1/2 to 3/4 inches, garnish, and serve.

4 envelopes Knox unflavored gelatin         mixed with 2 cups cold water.
3 pkg. Flavored gelatin mixed with 2 cups hot water

Combine and pour into large shallow pan and chill until firm.

1 jar marshmallow crème                           1 pkg. 8 oz. cream cheese
Mix and use to dip fruit.

(Recipe from a teacher from West School)
Mix 8 oz. cream cheese with 8 oz. sour cream.  Spread on a bottom of pizza pan or cake pan.  Spread 1 can of Ray's Chili on top.  Cook 1 lb. Ground meat and drain.  Add taco seasoning and cook.  Spread over mixture.  Heat thoroughly.  Sprinkle with grated cheese and parmesan right before serving.  Dip corn chip or taco chips.

1/4 cup oleo or butter melted            4 1/2 tsp. Worcestershire sauce
1 1/4 tsp. Lawry's Seasoned Salt      8 cups of Cereal - Corn, Rice, Wheat, Cheerios,
1 cup pretzels                                             Small Shredded Wheat
1 cup peanuts

Combine oleo, Worcestershire sauce, seasoned salt; mix well.  Put cereal into large bowl.  Pour oleo mixture over cereal mixture.  Put in glass baking dish.  Microwave on High 5 to 6 minutes, stirring thoroughly every 2 minutes.  While stirring, make sure to scrape sides and bottom of dish.  Spread on absorbent paper to cool.  Store in airtight container.

1 cup flour (self-rising or use 1/2 tsp. Baking flour)      1 cup ice water
2 T. vegetable oil
1 slightly beaten egg

Cut onion rings.  Dip in mixture and deep fry.

Melt 2 sticks oleo
Add:  1/4 tsp. Onion powder            1/4 garlic
1 tsp. Dill                       2 pkg. Hidden Valley Ranch Mix

Mix and pour over 4-5 pkg. Oyster crackers.  Stir well.  Put in 9 x 13 glass dish.  Heat in Microwave oven for 6 minutes.  Stir every 2 minutes.  Cool and store.  Crackers will keep for a long time.

(Grandma Yarbrough)
2 (8 oz.) cream cheese                       2 cups shredded sharp cheddar cheese
2 tsp. Worcester sauce                      1 tsp. Lemon juice
1 T. each pimento, chopped onion and chopped green pepper
Finely chopped pecans or chili powder

Combine softened cream cheese and cheddar cheese.  Mixing well until blended.  Add remaining ingredients.  Mix well.  Chill.  Shape into ball and roll in chopped nuts or chili powder.

(Grandma Yarbrough)
2 lb. Sausage                  2 lb. Velvetta                 6 T. catsup 1 tsp. Worcester sauce
Mushrooms for garnish

Cook sausage and add other ingredients.  Spread on Ryebread small rounds.  Garnish with a mushroom on top.  Broil for 5 minutes or less.

1 large can of Pumpkin Pie Mix
1 can of Cool-whip (Can use sugar free)
1 small box of Instant Vanilla Pudding (Can use sugar free)

Dip with Vanilla wafers cookies or Graham Crackers.

(Home Extension)

1 cup mayonnaise          1 cup sour cream  1 tsp. Dill weed    1 tsp. Beau-monde
1 tsp. Dry parsley          1 tsp. Onion powder      1 tsp. Garlic powder

Mix well and chill.  Serve with sweet Hawaiian Bread.


Stuff Needed:

·        Restaurant Style, Salsa Con Queso (medium, cheese),
·        Fiesta Salsa (thick & chunky, mild),
·        Crushed Red Pepper,
·        Onion Salt,
·        Parmesan Cheese,
·        Bowl ,
·        Spoon!

·        Step 1)  Cook Restaurant Style Cheese for 2 min. (stir halfway),
·        Step 2)  Cook Fiesta Salsa for 20 sec. (stir halfway),
·        Step 3)  Pour in bowl & mix with spoon,
·        Step 4)  Put the Crushed Red Peppers, Onion Salt, & Parmesan in bowl & stir,
·        Step 5)  Enjoy!!!
·        REMINDER  (Taste better when refrigerated)

1 can spinach (13.5 oz.) well drained
16 oz. sour cream
¾ cup mayonnaise
1 pkg. (1.4 oz vegetable soup mix such as Knorr
2 cans (8 oz. each) sliced water chestnuts – drained and chopped
3 green onions or small onion chopped

1.  Mix all ingredients until well blended.
2.  Cover and chill for several hours before serving.
3.  Serve with raw vegetables, chips, or crackers.
Makes about 4 cups of dip.

1 cup packed brown sugar      ½ cup cider vinegar
3 T flour                                  2 tsp. dry mustard
1 cup pineapple juice              2 lbs. cocktail franks

Combine brown sugar, flour, pineapple juice, vinegar, dry mustard and soy sauce in saucepan; mix well.  Bring to a boil.  Add cocktail franks; reduce heat.  Simmer for 30 minutes.  Serve on toothpicks.  Yields: 100 serving.

1 large carton of sour cream
2 packages of taco mix, dry
1 jar taco sauce, mild or med.
1 pound of hamburger

Brown hamburger.  Mix sour cream with dry Taco seasoning mix.  Spread sour cream mixture on pizza pan or similar size pan.  Top with hamburger, shredded cheese, onions, peppers, black olives, diced tomatoes, shredded lettuce, etc. to taste.  Serve with Doritos or tortilla chips.

8 oz. cream cheese softened     2 cups shredded lettuce
1 cup sour cream                     1 tomato, chopped
1 envelope taco seasoning mix          1 cup shredded cheddar cheese
3 T picante sauce                     1 2-ounce can sliced black olive, drained

Combine cream cheese, sour cream, taco mix, and picante sauce in bowl; mix well.  Spread on round platter.  Chill until firm.  Layer lettuce, tomato, cheese, onion and olives over chilled mixture.  Serve with chips.  Yield: 16 servings.

2 (8 oz.) pkg. Refrigerator crescent rolls     2 (8 oz.) pkg. Cream cheese, softened
1 pkg. Ranch Dry Dressing Mix                 1 cup salad dressing

Assorted raw vegetables in small pieces (Broccoli, cauliflower, peppers, mushrooms, tomatoes, carrots, etc.)
Shredded cheese (use a mixture)
Crisply fried and crumbled bacon (approx. 8-10 pieces)

Preheat oven to 375 degrees.  Unroll crescent rolls and pat into rectangle on 11 x 15 cookie sheet pan.  Bake about 10 minutes until golden brown.  Cool.

Beat cream cheese with dressing mix and salad dressing until smooth.  Spread over cooled crust.

Top with vegetables, cheese, and bacon.  Cut into serving size pieces.  Refrigerate until ready to serve.

Redskin Mashed Potatoes

Today at work, had a customer asking about how to make mashed potatoes.  These were the potatoes we served at the restaurant where I was GM.

Redskin Mashed Potatoes

5 pounds Redskin Potatoes, quartered or halved
2 sticks Unsalted Butter, softened room temp
1 cup Whipping Cream, warmed (more if needed)
1/3 cup Green Onion, small dice, loosely packed
1 tsp Sea Salt
1/2 tsp White Pepper, fresh ground
1/2 Cup Sour Cream (optional)

  1. Quarter the potatoes and place in a large pot with salted water and bring to a boil. Boil for about 25 minutes or until fork tender. Drain the potatoes and dry on a sheet pan in a 350 F oven for about 10 minutes to remove any moisture from water.
  2. Return the potatoes to the pot they were boiled in and place over low heat. Begin to mash the potatoes and add the butter, and then the cream little by little until you reach the desired consistency you wish to have.
  3. Fold in the Green Onion and sauteed Garlic if desired.
  4. Adjust Salt & Pepper to taste.
  5. Finish with Sour Cream. (optional)
  6. Serve or hold hot until ready for service.
Prepare ahead: You can prepare the day ahead and reheat slowly over low heat adding whole milk or more cream slowly to keep them from being too firm and stiff.

Variations:  You can add, cream cheese instead of sour cream or grated parmesan cheese when finishing by folding in, even a sharp cheddar could be used.

Sweet Potato Casserole

This has been a family staple for years at most all major dinners. Holidays, celebrations, potlucks, and office parties: everytime other people love this dish and ask to have the recipe... Enjoy!

(Aunt Marcia)

1 large can sweet potatoes 
1 stick oleo/butter 
2 eggs 
dash of cinnamon
1 can of condensed milk 
2 cups sugar

1 cup crushed corn flakes 
1/2+ cups nuts (walnuts are best) 
1/2 cup brown sugar 
1 stick oleo

Heat potatoes, drain juice - mash potatoes until smooth. Then add oleo, eggs, cinnamon, sugar, and milk. Mixture will fill a 9 x 13 greased pan. Cook 15-20 minutes at 400 degrees or until you can take a toothpick out clean. Mix topping. Sprinkle on top and cook an additional 15 minutes.

You can heat potatoes in microwave. You can also bake dish in microwave. Sometimes I cook the first part on one day, then freeze or refrigerate after adding topping and cook another day.