Corn Chowder Soup

Corn Chowder

4 slices Salted pork, diced (or ham or bacon)
1/2 cup Diced onion
1 cup Diced, peeled potatoes
1 1/2 cups Chicken broth (or 1 1/2 c water + 1 chicken bouillon cube)
1-15 oz can Cream-style corn
1-14 oz can Kernel corn
3-4 tbsp Flour
1/2 cup Cold water
Cayenne pepper and mace
1 pint Hot, rich milk

1. Fry salt pork slowly in a deep saucepan until crispy, then add the onion and stir-fry until golden. Pour off excess fat and add potatoes and broth.

2. Cover and simmer about 15 minutes, or until potatoes are tender.

3. Add both cans of corn and corn juice. Simmer for 2 minutes.

4. Stir in a smooth mixture of the flour and water. Let come to a boil, stirring constantly.

5. Add a few dashes of cayenne pepper and a pinch of mace.

6. Stir in the milk and reheat thoroughly, but do not boil.

7. Taste for seasoning.

Serves 6.

Note: In place of canned corn, use 2 cups fresh corn kernels cut from cobs, plus 1 cup extra broth. Add to cooked-potato mixture and simmer 5 minutes before adding the milk.

Source:http://www.cookingcache.com/soupsand/cornchowder5.shtml?rdid=rc1

Salisbury Steak

Salisbury Steak


1# lean or extra-lean ground beef
4 slices bread
1 c. (about) milk
2 eggs
1/4 c. yellow onion, minced
1 tsp. summer savory
1/4 tsp. fresh ground pepper
1/4 - 1/2 tsp salt (if desired)
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2 tbsp. oil
1/2 lg. red onion, sliced about 1/4" thick
4 tbsp. red wine
1 can beef broth (or diluted beef stock)
2 dashes Tabasco
1-2 cloves garlic, crushed or run through press
1 tsp. Kitchen Bouquet
1 1/2 tbsp. corn starch dissolved in 1/2 c. water

If you like the name-brand, frozen Salisbury steaks you will love this recipe I created.

Dry bread in microwave or conventional oven. Soak bread in milk wringing out excess milk with your hands. Combine dried, soaked bread with ground beef, eggs, minced onion, pepper, savory and salt. Mix with hands and form into oblong patties about 1" thick.

Heat heavy (best if NOT non-stick) skillet over medium-high heat about 4 minutes. Add oil and heat about 1 minute more. Add meat patties reducing heat to a bit above medium and brown about 4-5 minutes per side.

Remove patties and add sliced red onion (and more oil if necessary) and cook stirring occasionally over medium or slightly higher heat until very well browned and slightly caramelized. Remove onion, increase heat and add wine using a flat wooden spoon to completely remove whatever has stuck to the skillet. Return onion to skillet and add broth, Tabasco, garlic and Kitchen Bouquet. Bring to full boil, remove from heat and stir in dissolved cornstarch. Add browned meat patties, reduce heat, cover and simmer about 20 minutes.

Source: http://www.cooks.com/rec/view/0,2327,158182-236202,00.html

Cinnamon Rolls

Cinnamon Rolls Ingredients: • 2 pkgs. dry yeast • 1/2 cup lukewarm water (dissolve the yeast in the warm water) • 2 cups milk • 1/2 cup butter or margarine • 1/2 cup sugar • 1 tsp. salt • 4 eggs, beaten well • • butter, cinnamon, brown sugar Directions: 1. Scald milk, add butter or margarine, cool to lukewarm. 2. Add sugar to well beaten eggs, beat thoroughly and add to warm milk. 3. Add the yeast and salt. 4. Add enough flour to make a smooth dough, knead well.

5. Place dough in a lightly greased bowl, cover and let rise in a warm place until double in bulk (about an hour to hour and a half). 6. Roll out dough in a long stip (about 12x45, if you want to get technical). 7. Spread dough with melted or soft butter or marg. 8. Add brown sugar to coat (be a generous as you like). 9. Sprinkle with cinnamon. 10. Roll up and cut into pieces with a sharp knife. 11. For extra gooey rolls put a piece of butter and cover with about 1/8-1/4 cup of brown sugar on the pan where each cinnamon roll will be. 12. Place the rolls on top of each pile of butter and sugar. (A pan with higher edges works best). 13. Bake at 350 degrees for about 20 minutes. 14. When you take the buns out of the oven flip them on the gooey side and some of it will run down into the bun. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=335

Mud Pie Cookies

Mud Pie Cookies Ingredients: Cookies: • 3/4 cup shortening • 1 1/2 cups sugar • 2/3 cup unsweetened cocoa powder • 2 teaspoons baking powder • 1 teaspoon instant coffee • 2 teaspoons water • 3 beaten eggs • 1 teaspoon vanilla • 2 cups all purpose flour • 1/4 cup finely chopped pecans Frosting: • 1/3 cup softened butter • 1 teaspoon vanilla • 1/2 cup unsweetened cocoa powder • 1 1/2 cups powdered sugar • 2 tablespoons milk • 1 1/2 cups powdered sugar

• 1 tablespoon milk • 1/3 cup miniature semi-sweet chocolate pieces Directions: Cookies: 1. Beat shortening in a large mixing bowl with and electric mixer on medium for 30 seconds. 2. Add sugar, cocoa powder and baking powder then beat until combined. 3. Dissolve coffe crystals in water 4. Add coffee, eggs and vanilla then beat until combined 5. Beat in as much flour as you can with the mixer and stir in the remaining flour and pecan with a wooden spoon. 6. Cover and chill for 1 or 2 hours (to make it easy to handle). 7. Preheat oven to 375º F 8. Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. 9. Make an indentation with your thumb at the top of each cookie. 10. Bake for 8 to 10 minutes or until edges are set. 11. Transfer cookies to wire racks to cool. 12. Fill centers with Mud Pie frosting Frosting: 13. Beat 1/3 cup softened butter and 1 teaspoon vanilla with and electric mixer on medium speed for 30 seconds. 14. Slowly beat in 1/2 cup of unsweetened cocoa powder and the first 1 1/2 cups powdered sugar. 15. Add 2 tablespoons milk. 16. Gradually beat the second 1 1/2 cups of powdered sugar and enough milk (1 to 3 tablespoons) to make a spreading consistency. 17. Stir in 1/3 cup of miniature semi-sweet chocolate pieces. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=95

Veggie Lasagna

Ingredients:
1 pack lasagna pasta
1 jar spaghetti sauce
300gr. cottage cheese (low fat)
1 c. grated mozzarella cheese
300gr. mushrooms
300 gr black olives (chopped)
5 stalks celery (chopped)
salt and black pepper

Directions:
1. Cook the lasagna pasta. Drain well.
2. Cook mushrooms and celery in water. (add other vegetables, to taste)
3. Drain the vegetables. Mix with spaghetti sauce and olives.
4. Put the mixture and cottage cheese on each of the lasagna pasta.
5. Add mozzarella on top.
6. Cook at 350 for 25-30 minutes or until ready.

Source:http://www.pastarecipes.org/vegetable-lasagna.html

Chicken Teriyaki

This recipe is good for 2-3 persons.
Ingredients :

300 grams of chicken fillets, preferably thighs or legs, skin on
1/4 c. of light soy sauce
1/4 c. of mirin (sweet rice wine)
1/4 c. of sake
2 tbsps. of sugar
1 tsp. of grated fresh ginger, optional
1 tbsp. of finely sliced onion leaves
3 tbsps. of cooking oil
Cooking procedure :

1.Place the uncutted chicken fillets in a bowl. Sprinkle the sugar over them. Pour in the soy sauce, mirin and sake. Mix well. Cover and let sit in the fridge for several hours or, preferably, overnight.

2.Heat the cooking oil in a frying pan. Drain the chicken fillets, reserving the marinade. Over high heat, fry the chicken fillets, skin side down, until the skins are brown and start to turn crisp.

3.Flip them over, lower the heat to medium and continue frying for a few minutes or until the opposite side starts to brown.

4.Pour in the reserved marinade, lower the heat, cover and simmer for 7 to 8 minutes or until the chicken is done and the sauce has thickened.

5.Turn off the heat, lift the chicken and transfer to a chopping board. Chop into strips about half an inch wide. Arrange over a plate or bowl of hot rice. Spoon the sauce over the chicken. Sprinkle with grated ginger and onion leaves before serving.

Source:http://pinoycook.net/chicken-teriyaki/

Butterscotch Confetti Squares

Butterscotch Confetti Squares Ingredients: • 1/4 cup margarine • 1/2 cup smooth peanut butter • 1 cup butterscotch chips • 8 oz (250g) bag multicolored miniature marshmallows Directions: 1. Line a 9x9 square baking dish with waxed paper (bottom and sides) 2. Put margarine and peanut butter in a large saucepan and stir over medium heat until they are melted together. 3. Remove from heat. 4. Immediately stir in butterscotch chips until they are melted and all lumps are gone. 5. Let saucepan cool until you can comfortably hold your hand on the bottom (you don't want your marshmallows to

melt). 6. Stir in marshmallows and pour mixture into the waxed paper lined baking dish. 7. Refrigerate. 8. When solid, cut into 25 to 36 squares. 9. If storing, separate layers in the container with waxed paper.

Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=311

Soft Cream Cookies

Soft Cream Cookies Ingredients: • 3 cups flour • 2 cups sugar • 2 cups sour cream • 2 tsp baking soda • 4 tsp baking powder • 1/2 cup margarine • 1/4 tsp salt • 1/2 tsp vanilla Directions: 1. Combine all ingredients and put in fridge overnight 2. Drop rounded spoonful onto cookie 2. sheet 3. Bake at 350°F until they just start to brown around the bottom edge.
Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=346

Zesty Taco Salad

Zesty Taco Salad Ingredients: • 1 bag of zesty cheese Doritos • 1 can red kidney beans (drained and rinsed) • 1 tomato (chopped) • 1 green onion (chopped) • 1 green pepper (chopped) • 1 cup grated cheddar cheese • 1/2 bottle Catalina dressing Directions: 1. Put tacos and dressing on right before serving. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=363

Hash Brown Casserole

Hash Brown Casserole Ingredients: • 8 cups hashbrowns • 2 cups sour cream • 2 cups cheddar cheese • 10 oz. tin of cream of chicken soup • salt and pepper • 1/3 cup butter • 1/2 cup chopped onions • cornflakes and a little butter • Optional: Add chopped up ham to make a complete meal. Directions: 1. Mix the first seven ingredients together. 2. Crush the cornflakes and a bit of butter and sprinkle on top. 3. Bake at 350 degrees for 45 minutes.

Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=317

Chocolate Sugar Cookies

Chocolate Sugar Cookies Ingredients: • 3 squares unsweetened chocolate (3 ounces) • 1 cup butter or margarine • 1 cup sugar • egg • 1 tsp vanilla • 2 cups flour • 1 tsp baking soda • 1/4 tsp salt Directions: 1. Collect all of the ingredients above and bring them to your work area along with 2 bowls for mixing, a measuring cup, measuring spoons, a tablespoon, a wooden spoon, an electric mixer, a cookie sheet, oven mitts and a spatula. 2. Put chocolate and margarine in a large microwave safe bowl. Microwave on high

for 1 minute. Remove and stir. Microwave for another minute, remove and stir. Continue microwaving and stirring in 20 second increments until chocolate is completely melted. 3. Add 1 cup of sugar and mix. 4. Mix in 1 egg and 1 tsp of vanilla. 5. In a separate bowl, combine flour, baking soda and salt and mix together. 6. Add the flour mixture to the chocolate mixture, about 1/2 cup at a time until everything is well combined. 7. Cover bowl with saran wrap and refrigerate for 1 hour. 8. Heat oven to 375'F. 9. Place dough between two sheets of waxed paper (this makes it easier to roll out). 10. Roll with a rolling pin and cut out out with cookie cutters or a drinking glass (a shot glass actually makes a really good size for these cookies -- cookie cutting is the only thing we seem to use them for *laugh*). 11. Place on an ungreased cookie sheet. 12. Bake 8-10 minutes. 13. While baking, tidy up your work area. 14. Remove from cookie sheets and let cool. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=85

Cherry Cheesecake

Cherry Cheesecake Ingredients: Base: • 1 1/2 cups graham wafer crumbs • 1/3 cup margarine Layer 2: • 2 envelopes dream whip (prepared according to package directions) • 8 oz package of cream cheese • 1/2 cup icing sugar Topping: • 1 can of cherry pie filling Directions: Base: 1. Mix graham wafer crumbs and margarine together 2. Crumble into a 9x11 inch pan and pat firmly to form a base. Layer 2: 3. Prepare dream whip according to package

directions 4. Add cream cheese and icing sugar and beat at low speed. 5. Spread over base Topping: 6. Spread cherry pie filling over top. 7. Refrigerate over night. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=338

Mexican Corn Bread

Mexican Corn Bread
Ingredients:
• 1 cup yellow corn meal
• 1 cup all purpose flour
• 1 Tbsp baking powder
• 2 Tbsp sugar
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 cup canned chopped green chilies
• 1 cup milk
• 1/4 cup butter, melted
• 1 egg
Directions:
1. Preheat oven to 425 F.
2. In a bowl, stir together corn meal, flour, baking powder, sugar, cumin, garlic powder, chili powder and
salt.
3. Stir in chilies, milk, butter and egg.
4. Pour into a greased 8x8 inch pan
5. Bake for 20 minutes.
6. Makes 9 squares.

Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=49

Chinese Moon Cakes

Chinese Moon Cakes Ingredients: • 1/4 cup sugar • 2 egg yolks • 1/2 cup salted butter • 1 cup all-purpose flour • 1 cup strawberry (or your favorite) jam (traditionally red bean paste is used so if you want a more authentic version, you can use a can of red bean paste instead of the jam). Directions: 1. Preheat the oven to 375 degrees. 2. Combine the butter, sugar and 1 egg yolk and stir. 3. Mix in the flour. 4. Form the dough into one large ball and wrap it in plastic wrap. 5. Refrigerate dough for half an hour. 6. Unwrap the chilled dough and form small

balls in the palms of your hand. 7. Make a hole with your thumb in the center of each moon cake and fill with about half a teaspoon of jam. 8. Brush each cake with the other beaten egg yolk and place on a cookie sheet. 9. Bake for about 20 minutes or just until the outside edges are slightly brown 10. Makes 24

Source: http://www.dltk-kids.com/recipesdb/view.asp?rid=52

Banana Bread

Banana Bread Ingredients: • 1/2 c Shortening • 1 c Sugar • 2 Eggs; beaten • 3 Bananas; ripe • 1 tsp Baking soda • 2 c Flour • 1/4 tsp Salt • 4 tsp Sour milk (add a smidge of vinegar to milk to make sour milk) Directions: 1. Cream shortening; add sugar and beat well. 2. Beat eggs and mash bananas (very fun for the kids) and add them to the above. 3. Sift flour, salt and baking soda, add alternately with sour milk and beat until smooth. 4. Bake in a greased pan at 350 degrees for

about 1 hour or until it's done. Cool well before slicing. Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=34

Almond Bark

Almond Bark Ingredients: • 16 oz. semi-sweet chocolate • 1 c. toasted almonds (slivered or whole) Directions: 1. Line a baking sheet with waxed paper. 2. Heat chocolate in double boiler over low heat until all is melted. 3. Add the almonds and pour the mixture immediately onto baking sheet, spreading mixture evenly. 4. Let the almond bark cool and break it into pieces. 5. Store in airtight container lined with wax paper, separating the layers with wax paper. source:http://www.dltk-kids.com/recipesdb/view.asp?rid=296

Nanaimo Bar

Nanaimo Bar Ingredients: Layer 1 • 1/2 cup butter or margarine • 1/4 cup sugar • 1/3 cup cocoa • 1 tsp vanilla • 1 egg • 2 cups graham wafer crumbs • 1 cup cut up shredded coconut • 1/2 cup chopped walnuts Layer 2 • 1/4 cup butter • 2 tbsp vanilla instant pudding powder • 3 tbsp milk • 2 cups sifted icing sugar Layer 3 • 3 oz semi sweet chocolate • 1 tbsp butter Directions:

Layer1 1. Melt 1/2 cup butter 2. Add sugar, cocoa, vanilla, egg, graham crumbs, coconut and walnuts 3. Press mixture into a 9 inch square pan Layer 2 4. Cream 1/4 cup butter with vanilla pudding powder, milk and icing sugar 5. Spread over the crumb mixture and chill. Layer 3 6. Melt chocolate with 1 tbsp butter and spread on chilled mixture. Chill. 7. Cut into bars Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=343

Chocolate Sandwiches

Chocolate Sandwiches Ingredients: • ½ cup margarine • 1 cup white sugar • 1 egg • 1 tsp vanilla • 2 cups flour • ½ tsp. baking powder • 1½ tsp. baking soda • ½ tsp. salt • ½ cup cocoa • 1 cup milk Filling ingredients: • ½ cup white shortening • 2 cups icing sugar • 1 cup of marshmallow whip • 1 tsp. vanilla • 3 or 4 tsp. of milk (to make a smooth consistency) Directions:
1. Beat margarine, sugar, egg and vanilla 2. Add dry ingredients 3. Add milk slowly (1/4 at a time) to make nice smooth batter 4. Drop by teaspoon onto a cookie sheet 5. Bake at 400° F for 7 minutes 6. Mix the ingredients for filling while baking the cookies 7. Cool and make sandwiches using filling Source:http://www.dltk-kids.com/recipesdb/view.asp?rid=114

Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES Ingredients: • 1 cup margarine • 1 cup sugar • 2 eggs • 1 tsp vanilla • 1 1/2 cup flour • 1 1/4 cup quick rolled oats (dry oatmeal) • 1/4 cup wheat germ • 1 tsp baking soda • 1/2 tsp salt • 1/2 tsp cinnamon • 1 cup chocolate chips Directions: 1. Collect all of the ingredients above and bring them to your work area along with 2 bowls for mixing, a measuring cup, measuring spoons, a tablespoon, a wooden spoon, an electric mixer, a cookie sheet, oven mitts and a spatula. 2. Preheat oven to 325 F. 3. In a large mixing bowl, cream together margarine and sugar (you can use an electric mixer on medium speed to do this). Beat in eggs and vanilla 4. In a medium mixing bowl, combine dry ingredients: flour, rolled oats, salt, wheat germ, baking soda, cinnamon (mix together with a wooden spoon). 5. Add dry ingredients to creamed mixture about 1/4 cup at a time, using the electric mixer on medium speed to combine until about the last 1/4 cup when you'll have to switch to a wooden spoon. 6. Stir in the chocolate chips with a wooden spoon 7. Drop by teaspoonful onto an ungreased cookie sheet. 8. Bake at 325 for 12 to 14 minutes 9. (Grandma's secret to success: turn cookie sheets twice during baking time) 10. While the cookies are baking, tidy up your work space. 11. Remove the cookies from the baking sheet with a spatula and set on a plate in a single layer to cool. Source: http://www.dltk-kids.com/recipesdb/view.asp?rid=1