Ginger Cookies

From my Great grandma Bertha and my Grandma Trombley

Cream 1/2 C sugar with 1/4 C Crisco

Add:
1 egg beaten
1/2 C molasses

Sift together and add:
2 C flour
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp salt

Mix well

Chill. Roll into small balls then roll in sugar. Place on greased cookie sheet. Dip finger in water and press each ball. Bake 350 to 375 for about 10 minutes.

Lemon Squares

From my Grate Aunt Pearl

Crust:
2 C flour
1 C margarine
1/2 powdered sugar

Cut together flour, margarine and powdered sugar. Spread in a 9x13 pan & press down (not too tight). Bake at 350 for 20 minutes and remove.

Filling:
4 Tbsp flour
2 C sugar
4 Tbsp lemon juice (I like fresh)
4 eggs beaten
powdered sugar for dusting

Wile the crust is baking mix the flour, sugar, and eggs. Pour over the baked crust and bake 20 minutes at 350.

Once cool sprinkle with powdered sugar.

White Cookies

From my Grate Aunt Pearl

1/2 C Crisco
1 C sugar + some for roiling
2 eggs, beaten
2 Tbsp milk or water
Lemon zest from 1 lemon
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp grated nutmeg

Cream 1C sugar with the Crisco. Add eggs, milk and lemon zest. Sift the rest together and add.
Cool in fridge for essayer working.
Make small round balls, roil in sugar and flatten with a glass.
Bake 375 for 10 minutes.

Meat Loaf

1 lb ground sirloin
1 egg
about half of a stack of saltine crackers (comes 4 tall stacks to a box)
about 1/4 C catchup
about 1 Tbsp rubbed sage
about 2-3 Tbsp dried chopped onions
about 1/8-1/4 tsp pepper

Mix all the above, use hands. The crackers need to be crushed (do with hands). Add enough to get the meat to stick together, too much will make it dry, too little & the loaf will fall apart. Doing with you hands helps you to get a feel for when it's just right.

Place in a foil lined baking dish & fold the foil. Bake at 350 degrees for about 40-45 minutes. Open the foil & check if done, cut the center with a knife, if done it will feel solid. Spread about 1/4 C catsup over top of meat loaf & return to oven about 5-10 minutes.

BBQ Ribs

1 rack of ribs
1 bottle of your favorite BBQ sauce

Place in a foil lined 13x9 baking pan pour 1 bottle of your favorite BBQ sauce over it, seal foil. Bake 2-3 hours in a 325 degree oven.

Italian sausage with peppers

1 rope of Italian turkey sausage, cut into about 4 pieces
1 green bell pepper chopped or cut into strips
1 medium or large onion sliced

Spray fry pan with oil, place sausage in pan & spread the vegetables over the meat, cook over medium heat turn sausage over about every 5 minutes or so to get a even cook.
Cut into one of the pieces to see if done & the vegetables will be soft.

Variation: add a small can of Italian flavored diced canned tomatoes, cover with lid &
cook on low medium for about 20-30 minutes.

Lamb Chops

4 lamb chops (or 4 lamb steaks)

Spray fry pan with oil,
add 1 clove minced garlic
a little salt & pepper
about 1/2 Tbsp dried parsley & rosemary

Mix together & spread around the pan.
Place the chops in the pan, brown both sides.
Bake in a covered dish at 425 degrees 30 min or until done.

Serve with mint jelly.

Sloppy Joes

1 lb ground sirloin
1-1 1/2 C catchup
1 med-large onion chopped
1 large green bell pepper chopped

Brown the meat & vegetables in skillet over medium heat, break the meat up as it cooks.
No big pieces. Drain well. Add catchup after draining. More or less as you like.

Sloppy Joes

From my Aunt Connie

Brown 1 lb of ground beef or turkey
1 small onion chopped
Add 1 can chicken Gumbo Soup
1 1/2 tsp prepared mustard
1 Tbsp catchup
Add 1 Tbsp water if too thick.

Jack's Chicken Rice

From my Grandpa Trombley

Boneless chicken breast cut into strips. Fry in a little margarine. When done cut into
cubes & set aside. Save the chicken juices from preparing the chicken.

1/2 Tbsp olive oil in skillet
1/2 onion chopped, 1/2 red or green pepper chopped.
Cook,set aside.

1 1/2 C Basmati rice Cook according to bag directions

Put everything back in large skillet & add soy sauce and chicken juices to taste. Toss & heat through.

Noodle Rice Pilaf

1/4 C butter or margarine
1 C long grain rice
1/2 C uncooked fine egg noodles or vermicelli
2 3/4 C chicken broth (canned)
2 Tbsp minced fresh parsley
In a saucepan, melt butter. Add the rice & noodles; cook & stir until lightly browned, about 3 minutes. Stir in broth; bring to a boil. Reduce heat; cover & simmer for 20-25 minutes or until broth is absorbed & rice is tender. Stir in parsley.

Variation: ad a handful of toasted almond slivers.

Dutch Slaw

1 large head cabbage, chopped
1/2 C vinegar (white)
1 C celery, diced
2 tsp salt
1/2 tsp mustard seeds
1/2 C chopped onions
2 C sugar
1 green pepper, diced
1 tsp celery seeds

Mix together all the ingredients & put them into a glass jar. (I just put in a bowl & cover tightly) Screw on the lid, & refrigerate it until needed. It is ready to serve.
This salad will last a long time if refrigerated.

Black Bean & Corn Salad

Mix the following:
1 I10z can whole com, drained
1 15 ox can black beans, rinsed & drained
1/2 C green bell pepper chopped
1/2C red bell pepper, chopped
1/4 C Jalapeno wheels, drained

Dressing (mix together)
1/4 C oil
2 Tbsp red wine vinegar
1/4 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
Pour dressing over the salad & toss. Chill at least one hour to mix flavors.

Broccoli Salad

3 bunches broccoli
2/3 C raisins
1/2 finely chopped onion (red is good)
10-12 slices bacon, cooked & crumbled
1/2 C sugar
1 C mayonnaise
2 Tbsp vinegar

Wash the broccoli thoroughly & separated into small springs. In a large bowl mix the broccoli, raisins, finely chopped onion & the crumbled bacon.
In a separate bowl mix together the sugar, mayo & vinegar until smooth. Pour over the broccoli mixture & stir until the dressing is thoroughly distributed. Refrigerate for several hours before serving.

For a really quick salad use a bag of chopped broccoli, & bacon pieces in a jar by
Hormel. Follow everything else in the recipe.

Pinapple Delight

1 pack (small) cream cheese softened
1 #2 size crushed pineapple
instant vanilla pudding mix
1 medium size Cool Whip
1 C chopped walnuts
beat the cream cheese, add pineapple with juice & dry pudding mix & cool whip, fold in
walnuts. Refrigerate.

Pinapple Fluff

1 200z can crushed pineapple with juice
80z fat free cool whip
1 small box sugar free white chocolate pudding mix
1 16 oz fat free vanilla yogurt
Mix together. May freeze for more of an ice cream type consistency.

Ruth's salad

From my Grandma Bell

1 box lime jello
1 C Pet milk (comes in a can)
1 3/4 C hot water
2 1/2 C vanilla wafers
1/4 lemon juice
1 C sugar

Chill milk 3-4 hours. Prepare lello with the water & let stand, then whip. Add lemon juice & sugar then whip chilled milk & add to the jello mixture.
Crush the wafers & place in bottom of 13x9 inch pan.
Pour mixture over the crushed wafers .
Refrigerate.

Green Bean Salad

1 can small green cut green beans
1 can cut wax beans
1 can kidney beans
1 can large lama beans
(drain all the beans)
1 chopped green bell pepper
l/4 C chopped pimento (small jar)

Dressing:(mix well)
3/4 C sugar
2/3 C vinegar
1/3 C salad oil
1 tsp salt
1Iz tsp pepper
1 Tbsp celery seed

Place all the vegetables in a large bowl & pour dressing over them & toss. Refrigerate over night. Slice 1 large onion over the salad before serving. (or chop & add with others)

Carrot Salad

From my Grandma Trombley

6 C sliced carrots boil 3-5 minutes. Drain
1 large onion sliced
I green bell pepper sliced
1 can tomato soup

Heat together:
3/4 C sugar
3/4 C oil
1 Tbsp salt
1 Tbsp dry mustard.

Pour over vegetables, add tomato soup & mix well. Let stand 24 hours.

Spaghetti Salad

1 lb very thin spaghetti or rainbow rotini
1 bottle 7 Seas Italian dressing
1 jar salad seasoning (orange color)
chopped vegetables (equal volume to cooked pasta) of choice (Suggested: bell pepper, onion, carrots, cherry tomatoes, cucumber and broccoli)
balsamic vinegar to taste, ~1/2 - 1 oz (optional)

To the Italian dressing add salad seasoning and vegetables.

Variation form my good friend Chris Chailland, add balsamic vinegar at this point.

Mix all of the above. Add pasta, mix and refrigerate overnight.

Turkey Salad

From my Grandma Trombley

I C uncooked pasta. Cook as directed on package. Drain & rinse with cold water
8 oz or so chopped cooked turkey
2 stalks celery chopped
1 medium onion chopped
1 C mayonnaise with a splash of lemon juice.
Patrica & parsley for color. Mix together, chill & server.

Watergate Salad

I 3 3/4 oz pack pistachio instant pudding mix (use dry)
I 20 oz can crushed pineapple with juice
I large container cool whip
I 1/2 - 3/4 pack miniature marshmallows
I C walnuts chopped
1/2 C halved Marichino cherries (drained)
Mix pudding with cool whip. Add remaining ingredients and refrigerate.

Apple Salad (Waldorf)

1 red delicious apple
1 gold delicious apple (Don't peel apples, core & chop)
1/2 C or so of diced celery
1 C or so of seedless grapes halved (any color, but red is good)
1/2 C or so of chopped walnuts
about half a bag of miniature marshmallows
Dressing: About 1/2 - 3/4 C sugar & about 1/2 -3/4 C mayonnaise. Mix well. May need more mayo.
Pour over fruit & mix well BUT gently.
Will need to set several hours or overnight to let the sugar dissolve & mix with the fruit flavors.
I don't really measure these, I go more by looks.

Cranberry Salad

1 Package fresh cranberries ground
1/2 C diced celery
1/2 to l C chopped walnuts
about 6 individual packs of sweet & low sweetener (or use about % C sugar)
2 small boxes or 1 large sugar free (or regular )Jello of any of the following flavors,
cherry, cranberry or raspberry.
Mix the jello with boiling water as directed on package for a jello mold (read carefully,
takes less water than for regular jello)
Refrigerate for about an hour, then add the vegetables, stir well Return to frig. Can put in
a mold or just leave in a bowl.

Cranberry Salad

1 C diced celery
1 C diced apples
1 C chopped walnuts
2 C ground fresh cranberries (2 packages)
2 oranges (peel of one) ground
1 1/2 C sugar
Mix all ingredients & chill overnight

Red tuna roll

1 Can tuna

Mayonnaise

Cayenne pepper

Black pepper

Some thinly sliced bell pepper (I like yellow for this)

Stuff for basic sushi

Mix the tuna with mayonnaise to make a dry tuna salad.

Add cayenne and black pepper to taste. The tuna should be too spicy to eat strait and should turn pink or red, remember you will be adding this to a roll with lots of rice.

Use the tuna with a few slices of bell pepper as filling for the basic sushi.

Basic sushi

For 3 rolls

About 1 C rice (use a very short grain rice, usually found in the Asian section of the supermarket)

1/4 C sushi rice vinegar (also usually found in the Asian section of the supermarket or you can make by adding 2 Tbsp sugar to 1/4 C rice vinegar.

3 sheets of nori (roasted seaweed)

Something to fill the rolls.

Cut the filling in to long thin strips.

Cook the rice as usual. Once it is cooked move to a non metal bowl and mix in the sushi rice vinegar and allow to cool.

Fill a second large bowl with water. You will need to rinse your hands and the knife often since the rice is very sticky.

Wrap a sushi mat in plastic wrap for essayer cleaning and place the first sheet of nori on it.

Once the rice is cooled pic up a hand full and place it in the middle of the upper third of the nori. Having most hands will help when working with the rice. Spread out the rice over the top third of the nori then place whatever filling you wish in the roll on the rice. Roll towed you and move the roll to a cutting board. With a sharp damp knife cut the roll in half then cut the hales in thirds rinsing the knife between each cut.

Repeat with the other two sheets of nori.

If doing many rolls it helps to move the roll to a plat in the fridge and cut after making all the rolls.

Serve with soy sauce and wasabi.

Rolls can be made the night before (assuming the filling does not sopil). Put in a sealed container with a damp paper towel and put the container in the fridge.

Rolling takes practice and it helps to see a master. Head to the susi bar a watch your sushi being made.

Ramen Mas

Co developed with my good friend Brian Kasper

About 1/3 to 1/2 cup frozen vegetables (I like peas and carrots or some stir fry mixes)

1 block Ramen noodles

1 or 2 eggs
Black pepper
 

Bring water to boil in a medium saucepan and add Ramen flavor packet and black pepper to taste.

Add vegetables and cook according to directions.

3 minutes before the vegetables should be done add noodles.

Bring to a heavy boil.

About 2 1/2 minutes after adding the noodles drop in the egg(s).

Eggs should be poached until the wight is cooked but the yolk is still liquid.

Serve by draining the water, bringing the eggs to the top of the pile and rupture the yolk so that it flows over the noodles.

For the Kasper variant don't add the flavor packet to start with, once cooked drain all the water, add part of the Ramen flavor packet and mix breaking the yolk.

Mature kool-aid

1 gallon filtered water

1 packet Kool-aid

1/3 C granulated Splenda

Mix. Serve chilled

This is like what you make for the kids but milder and much less sweet.

Marion's Green Bean Salad

From my Grandma Trombley

1C fresh green beans, or canned beans
1 small onion
1 C sugar
1 C white vinegar
l/4C oil
1 small onion chopped

Cook the green beans and the onion until just tender (if using canned drain the canned beans).

Heat together the sugar and vinegar

Add l/4C oil after removing from heat.

Pour mixture over the beans. Serve hot or cold.

Jack's Cucumbers

From my Grandpa Trombley

1 cucumber peeled & sliced
1/3 C apple cider vinegar
1 Tbsp sugar
1/4 tsp dill weed
Mix together, poor over sliced cucumber.

Ginger Cucumbers

From my Grandpa Trombley

2 Tbsp sugar
3 Tbsp cider vinegar
1/2 tsp ginger
Bring to a boil, cool & add 1 sliced cucumber, toss
Let it set a few minutes before serving

Couscous Salad

Bring To boil 1 1/4 C water.

Add 2 tsp margarine & 1 C couscous.

Stir, cover, remove from heat.

Let set 5 minutes. Fluff with fork. Cool and add:

1/2 diced green pepper
1 cucumber diced
1/2 tomato diced
3 Tbsp fresh basil
1/3 C lemon juice
Toss & serve

Jello Dessert

1 small or large box of jello, 2 or more flavors prepared & placed in separate flat dish.

When gelled, cut into cubes & mix with cool whip gently, or place parfait glasses in layers with cool whip between the colors.

Jello is good with about any type of fruit added.

Orange Jello with Mandrian Oranges

1 box orange sugar free jello Prepared as directed.
Note specific directions for adding fruit.
1-2 small cans of mandarin oranges drained well
Top with small dollop if cool whip for a desert.

Lime Jello & Pears

1 box lime jello(sugar free)
1 small can pear halves (own juice)
Mix jello as directed on package. Note specific instructions for adding fruit.
Drain pears well, place in dish with jello. Arrange as desired.

Greek Olive Focaccia Bread

Bread machine DOUGH recipe:
3/4 C water
1 small onion, chopped (1/4 C)
2 tbsp olive oil
3 C bread flour
2 tbsp sugar
1 tsp salt
1 tsp dried rosemary leaves
1 3/4 tsp bread machine yeast
1/2 C Kalamata olives, pitted and cut (I like to quarter the olives like a small apple).

set aside for later:
1 tbsp olive oil
1 tsp dried rosemary leaves, if desired

Place all ingredients except olives, 1 tbsp olive oil and the rosemary in bread machine in the order recommended by the bread machine manufacturer.

Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.

Select dough/manual cycle. (Do not use delay cycles)

Once completed remove dough from pan, using lightly floured hands.

Cover & let rest 10 minutes on lightly floured surface.

Grease with olive oil a cookie sheet or pizza pan (I use a pizza pan with holes).

Pat dough into 12 inch circle on cookie sheet. (I sometimes find it easier to spread dough if I have oil on my fingers)

Cover & let rise in warm place about 30 minutes or until almost double.

Heat oven to 400 degrees.

Drizzle with about 1 tbsp olive oil (I use a bit more) and spread over the bread.

Make deep depressions in dough at 1 inch intervals with the handle of a wooden spoon.

Sprinkle with 1 tsp rosemary.

Bake 15-18 minutes or until edge is golden brown. Serve warm, or cool on wire rack.