recipe project

Anna helps make the meatballs by tearing up the bread (before we got our food processor in the sea shipment!

This simple recipe can be flavored any way you like, or just make it plain.

INGREDIENTS:
1 lb. lean ground beef
1 egg
2 Tbsp. water
1/2 cup bread crumbs
1/4 cup minced onion
1/2 tsp. salt
1/8 tsp. pepper

PREPARATION:
Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.

Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or use in your favorite meatball recipe.

Becky's Notes:
Anita made these in October 2006 when we were visiting Colorado and Anna ate a ton of them. So, when we moved to Qatar in December 2006 (where we could not purchase pork), I asked Anita for the recipe. These are the only meatballs I make. I add some nutmeg to them and they are delicious!

Posted by Becky at 11:04 PM | Permalink
Posted to: Anita , Becky , Beef

2 eggs
1/2 cup sugar
1 generous cup of pumpkin puree
1 cup milk
pinch of salt
1/2 tsp. ea. cinnamon, cloves and ground ginger
1 tbs. cornstarch (mix with spices)

Beat eggs well. Add sugar, pumpkin and milk. Add cornstarch/spice mixture. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Then reduce heat to 350 degrees and bake about 45 min more until knife comes out clean when inserted into pie filling.
Makes one 8" pie. I make 1.5 recipes for a 9" or 10" pie. This is Carolyn Martin's recipe and our favorite!

Posted by Nita at 10:25 AM | Permalink
Posted to: Anita , Carolyn , Dessert

Makes 2 to 3 dozen

1/2 pound bittersweet chocolate (Ghiradelli is great)
1 tablespoon butter
1/4 cup Hazelnut Liqueur (Frangelico)
1/4 cup plus two tablespoons heavy cream
2 tablespoons corn syrup
1/2 cup roasted, finely chopped hazelnuts and/or 1/2 cup cocoa powder

Chop the chocolate and butter into small pieces and place into a bowl.

Heat liqueur, cream and corn syrup until cream comes to a boil.
Immediately pour over the chopped chocolate and butter. Stir until smooth.
Pour into a shallow pan. Chill until chocolate becomes firm 1/2 to 1 hour.
Portion truffles with small ice cream scoop. Roll into balls with your hands.
Refrigerate until set. Roll truffles in cocoa powder or hazelnuts.
I like to do half of the truffles in cocoa and half of them in the nuts.

Posted by Nita at 2:38 PM | Permalink
Posted to: Anita , Dessert

1 can pumpkin (15oz)
1 box sugar free vanilla or butterscotch instant pudding mix
4 oz. cool whip (lite is fine)
1/4 cup skim milk
1 tsp. pumpkin pie spice or 1/4 tsp cloves and ginger and 1/2 tsp cinnamon

Put pudding mix and spices into a bowl. Add pumkin and milk. Whip with whisk or mixer and then fold in cool whip. Pour into four small bowls and chill. May serve with more cool whip.

Easy, Low cal and delicious.

Posted by Nita at 2:19 PM | Permalink
Posted to: Anita , Corrine , Dessert

1 28 oz. can crushed tomatoes (Muir Glen and Progresso are excellent)
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
salt and ground black pepper, to taste

Combine all ingredients in medium bowl. Set aside at room temperature for up to several hours.
(sauce may be refrigerated in airtight container for 3 days)

Posted by Nita at 12:27 PM | Permalink
Posted to: Anita

1/2 cup warm water
1 envelope active dry yeast
1 1/4 cups water, at room temp.
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus extra for dusting hands and work surface
1 1/2 tsp. salt
Veg. oil or spray for oiling bowl

Continue reading "Pizza Crust" »

Posted by Nita at 12:03 PM | Permalink
Posted to: Anita , Bread , Main Course

Croque Monsieur, a Continental cross between French toast and a grilled ham and cheese sandwich, feeds a crowd when you bake it casserole-style in the oven.

Sixteen (1/2" ) slices fine-grained white bread
1/4 cup Dijon style mustard (optional)
3/4 pound sliced or grated cheese (Gruyere, Swiss or Cheddar)
3/4 pound sliced ham
1 med. to small onion, thinly sliced
6 large eggs
2 1/2 cups whole milk
1 tsp. Herbs de Provence (or mixed dried herbs of your choice)
1 tsp. salt

Topping
1 1/2 cups Panko (Japanese style coarse bread crumbs), or homemade dried breadcrumbs
3 TBS. butter, melted
1/4 cup grated cheese, parmesan, swiss, or cheddar

Continue reading "Baked Croque Monsieur" »

Posted by Nita at 11:42 AM | Permalink
Posted to: Anita , Breakfast , Main Course

13/4 cups boiling water
1 cup uncooked oats (quick or old fashioned)
1 cup lightly packed brown sugar
1 cup granulated sugar
1 stick (half cup) butter or margarine
2 extra large eggs
13/4 cup unsifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tablespoon cocoa powder
1 pkg. (12oz) semi-sweet chocolate chips, divided in half
3/4 cup chopped walnuts

Pour boiling water over oats. Let stand at room temperature 10 minutes. Add brown and granulated sugar and butter. Stir until butter melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Combine flour and sugar mixtures. Mix well. Add about half of the package of chocolate chips. Pour batter into greased and floured 9"x13" pan. Sprinkle walnuts and remaining choc. chips on top. Bake in preheated 350 degree oven about 40 minutes or until wooden pick inserted in center comes out clean. This is quick and easy...never fails.

Posted by Nita at 8:24 AM | Permalink
Posted to: Anita , Dessert

125 grams unsalted Butter
70 grams sugar
200 grams flour

Combine butter and sugar in food processor. Add all of the flour and run for about 1-2 minutes. It won't form a ball. Pour mixture onto the counter and press toghether with hands until a ball forms. Divide the dough in half. Roll one half out until very thin. (Mom/Oma always said to the thickness of the back of a butter knife.) I have good success using a floured pastry cloth to roll the dough on. Cut out into laurel leaf shape...or any small shape you like. Bake at 350-375degrees until light gold. They bake fast, so keep an eye on them. Cool on a rack. Put togethr with apricot preserves. These are so delicate and require light touch. These are my favorite christmas cookie.

Posted by Nita at 8:13 AM | Permalink
Posted to: Anita , Christmas

1 Tablespoon Anise seed
2 Tablespoons boiling water
3/4 cup butter
2/3 cup sugar
1/8 teaspoon soda
2 eggs
2 cups sifted flour
3 tablespoons sesame seed, toasted

Combine anise seed, and boiling water and steep while mixing dough. Cream butter with sugar and soda. Beat in 1 egg. Drain anise seed and add. Stir in flour a little at a time. Mix well. Chill dough over night. Roll dough in 1/2" balls, place on ungreased cookie sheet 11/2" apart. Put a piece of waxed paper over cookies and flatten to 1/6" thickness with the bottom of a glass. Remove waxed paper. Beat remaining egg and brush tops. Sprinkle with toasted sesame seed. Bake in hot oven, 400 degrees, 7-8 minutes. Makes 12 dozen. Note: to toast sesame seeds place them in shallow pan in moderate oven, 350 degrees, 10 minutes or until golden brown, stirring occasionally.

Continue reading "Mexican Sesame Anise Cookies (12 dozen)" »

Posted by Nita at 7:58 AM | Permalink
Posted to: Anita , Dessert

CRUST

1 cup butter
1/2 cup powdered sugar
2 cups flour
1/4 tsp salt

Blend all togethr and press mixture into 9x13 pan. Bake 20 min. at 325 degrees.

TOPPING

4 eggs
2 cups sugar
4 tablespoons flour
4 tablespoons fresh lemon juice
grated rind of half a lemon
powdered sugar

Combine first five ingredients and pour over crust. Return to oven and bake 25 minutes at 325 degrees. Remove from oven and cool. Dust with powdered sugar and cut into bars.

Continue reading "Lemon Bars" »

Posted by Nita at 7:41 AM | Permalink
Posted to: Anita , Christmas , Dessert

1/2 bunch cilantro leaves, chopped
1 chopped green bell pepper
1 red onion, chopped
3 tomatoes, chopped
1-2 minced, seeded jalapenos
dash of oregano
salt to taste
fresh ground pepper to taste
1/4 cup white vinegar (a little less)
1 tsp. sugar
juice of one lime

Combine last six ingredients and pour over chopped vegetables. Let marinate for several hours and serve with tortilla chips. Nice in the summer.

note: This recipe came from TR Evenson, hostess extraordinaire! It didn't sit well, however, with the Bartles and Jaymes bottled margaritas that I brought...don't want to talk about it.

Posted by Nita at 7:40 PM | Permalink
Posted to: Anita , Appetizer , Condiment

1 Tsp. olive oil
1 Cup chopped onion
1 cup diced green bell pepper
1 cup diced red bell pepper
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper
2 3/4 cups corn kernels, divided (fresh or frozen)
2 tbs. minced, seeded jalapeno pepper
1/2 tsp. ground cumin
1/4 cup (1 oz.) grated sharp cheddar cheese
Cooking Spray
1/4 cup skim milk
1/4 cup nonfat dry milk
1 Tbs. all-purpose flour
3 large eggs

Preheat oven to 425 degrees. Heat oil in a large nonstkck skillet over medium heat.
Add onions; saute 5 min. or until tender. Add bell peppers, 1/4 tsp. salt and pepper; saute five min. Add 2 cups corn, jalapeno and cumin; saute five min. or until peppers are crisp tender. Remove from heat and stir in cheese.

Spoon 3/4 cups bell pepper mixture into each of four 2 cup gratin dishes coated with
cooking spray.

Combine 3/4 cup corn, 1/4 tsp. salt, milks, flour and eggs in blender and process until smooth. Pour egg mixture evenly over vegetables in each dish.

Place dishes on a baking sheet. Bake at 425 degrees for 25 minutes or until golden. Makes four servings.

note: I made this in one casserole dish.

Posted by Nita at 7:39 PM | Permalink
Posted to: Anita , Side Dish , Vegetable

Crust:
24 (Single) Cinnamon Graham Crackers
1 Tbs. Sugar
1/3 Cup Melted Butter
Combine ingredients and pile into a 9" Spring form pan. Pat down and spread one inch up the side of the pan. (The back of a teaspoon works well for this.)

Filling:
3 large (8oz.) pkgs. of Cream Cheese
1 Cup Sugar.
Beat these together with mixer.

In a blender mix together:
4 eggs
1 Tsp. vanilla
Add eggs and vanilla mixture very gradually to cream cheese mixture while beating slowly.
Pour into crust and bake at 350 degrees for 50 minutes or until set.

Topping:
1 Pint Sour Cream
1 1/2 Tbs. sugar
1 Tsp. Vanilla

Beat with mixer. Remove Cheese Cake from oven. Cool slightly (about 15 min.) Spread with topping and return to oven at 475 degreees for 10 minutes. BETTER IF MADE THE DAY BEFORE. Freezes well.
You may also use pie filling for topping with or without the Sour Cream topping.
note: I like to put fresh fruit on top and then brush with melted Apricot preserves.
This was Craig's favorite birthday cake.

Posted by Nita at 7:35 PM | Permalink
Posted to: Anita , Dessert

1/2 lb. Butter
2 Cups Sugar
3 Eggs
3 Cups Unbleached Flour, sifted
1/2 tsp. soda
1/2 tsp. salt
1 Cup Buttermilk
2 Tightly Packed Tbs. Grated Lemon Zest
2 Tbs. Fresh Lemon Juice

1. Pre-heat oven to 325 degrees & Grease a 10" Tube Pan
2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time beating well after each addition.
3. Sift together flour, soda, & salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients.
4. Pour batter into prepared tube pan. Bake on middle rack of oven 65 min. or until cake pulls away from pan.

Lemon Icing

1 lb. powdered sugar
1 stick butter, softened
3 tightly packed Tbs. lemon zest
1/2 Cup fresh lemon juice

Cream sugar and butter. Mix in zest and juice. Drizzle over cooled cake.
You might not need it all.

Posted by Nita at 7:33 PM | Permalink
Posted to: Anita , Dessert

1 lb. Lasagna noodles cooked per package directions
1 lb. Lean Ground Beef or Bulk Italian Sausage
I jar favorite Marinara sauce (Barilla is my current fave)
Crushed Red Peppers to taste, if desired
Shredded Mozarella Cheese (2 lbs. or a little less)
8 0z. pkg cream cheese (Neufchatel is just fine)
1/4 Cup Parmesan Cheese

Brown the meat and add sauce. Spice it up with the Crushed Red Pepper if desired. Now assemble the Lasagna. Put a thin coat of sauce in the bottom of the Lasagna pan. Layer noodles, meat sauce, mozarella, a dab of cream cheese in 12 spots on the surface. (I imagine where each piece would be & place a approx. 1 tsp. of cream cheese on each piece...there are about 12 pieces of Lasagna in a pan.) Repeat the layers. Sprinkle Parmesan cheese over the top. Cover with foil. At this point the Lasagna can be frozen. Thaw before baking. It should be baked, covered with foil, at 350 degrees for about an hour or until cheese is melted and Lasagna is hot. Let sit for 10 minutes before cutting so that it isn't too soft.

notes: In the early 1960s when we lived in Germany, we went to Italy on vacation and visited our relatives there. One of the relatives taught my Mom (Helen Klemm Casorso) how to make Lasagna. We love this type of Lasagna...it has a creamier texture than when made with Ricotta. It is very easy too. I recall that in Italy they made it with Pasta Verde. They were flat green Lasagna noodles, likely made with Spinach. I have never tried to find that type of Pasta, but it would be fun to try! Everyone changes the recipe to fit their taste. Some like more cheese, some less. You could even layer spinach in with the rest. Just make sure you cook the spinach first and squeeze out all of the water.

Posted by Nita at 7:32 PM | Permalink
Posted to: Anita , Main Course

12 egg whites
1/2 tsp. salt
1 tsp. cream of tartar
2 cups sugar
1/2 cup cocoa
1 cup sifted flour
1 tsp. vanilla

Add salt to egg whites in large bowl. Beat until foamy and add cream of tartar. Beat until stiff but not too dry. You may use your electric mixer for this part. Sift sugar and cocoa together five or six times. Sift flour twice. Fold sugar/cocoa mixture into egg whites slowly and carefully two tablespoons at a time. When sugar is all folded in, repeat with flour. Add vanilla. Place batter in Angel Food pan that has never been greased. Bake in 350 degree oven for about an hour. When done, invert and let cool completely before removing from pan. You will have to run a sharp knife around the cake and remove the side and then cut the cake away from the bottom of the pan. (I am assuming a two part angel food pan with removable bottom.) This cake requires patience. You really do have to fold the dry ingredients very slowly and carefully. It should take 20-25 minutes to fold it all in. I frost this cake with sweetened whipped cream.

Notes on the history: This recipe was from Carolyn's mother. That would be Craig's Great-grandmother. Here are Carolyn's notes regarding the recipe: "This is a delicious cake and I usually frost it with divinity frosting. It is really better after the first day and keeps very well. This is my favorite birthday cake. Even after I was married, my mother would bake this cake and place it in a box of popped corn and mail it to me on my birthday."
This has always been Corrine's favorite birthday cake.

Posted by Nita at 2:33 PM | Permalink
Posted to: Anita , Dessert

1 3/4 cups all-purpose flour
1 tsp. double acting baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa
1/4 lb. of butter
1 tsp. vanilla extract
1 3/4 cups of granulated sugar
4 eggs separated (large or X-large)
1 1/4 cups milk (buttermilk is okay too)
Tbs.Espresso Powder

Sift the dry ingredients and set aside. Cream the butter. Add vanilla and sugar gradually. Add the yolks. Add the dry ingredients in thirds and the milk in two portions. (start with dry and end with dry) Beat the egg whites and fold into batter. Spray two 9" round pans with Baker's Joy or else just grease and flour the pans. Divide the batter between the two pans and bake in preheated oven at 325 degrees for 45-50 minutes. (start testing with a tooth pick at about 35 min.) I frost this cake with sweetened whipped cream, but your favorite chocolate frosting would be great too. One time I put Nutella between the layers and then frosted with whipped cream and it was yummy.

Note:
This is originally a Maida Heatter recipe. Her story is that she had Herbert Hoover over for dinner. He raved about her chocolate cake and thereafter she called it F.B.I. cake. It is Brian and Ross' favorite birthday cake. We got the recipe from Kathy McCormick, Nate's Mom. She made it for Brian to thank him for plowing her driveway.

In 2006 when I made this cake for Ross' birthday I realized that I do a few things that I didn't mention in the recipe. I used 2% milk and soured it with 2 TBS. of vinegar and let it curdle while I was measuring out the other ingredients. I also have started adding 1 TBS. of espresso powder with the cocoa.

Posted by Nita at 2:28 PM | Permalink
Posted to: Anita , Dessert

1/2 cup sliced almonds
3 Tbsp sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1 11-ounce can mandarin oranges, drained

Dressing:
1/2 tsp salt
dash of pepper
1/4 cup vegetable oil
1 Tbsp chopped parsley
2 Tbsp sugar
2 Tbsp vinegar
dash of Tabasco sauce

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuces, celery, and onions. Just before serving add almonds and oranges. Toss with the dressing.

Notes:
Anita served this salad at Craig & Becky's rehearsal dinner and Eldora loved it so much she asked for the recipe and now makes it often.

Posted by Becky at 1:24 PM | Permalink
Posted to: Anita , Eldora , Salad