Some of our Favorite Recipes
Slow Food ~ Enjoy!
Desserts ~ First Things First!
Congo Bars
Connie's Ricotta Cheese Cookies
Pecan Pie
Oh, Henry Bars
Grasshopper Pie
Aunt Anna's Chocolate Cake
Carrot Cake
Chocolate Cheesecake
Bourbon Balls
Appetizers
Tina's Curry Dip
Hot Clam Dip
Hot Crab Dip
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Pickled Bean Salad
Broccoli Rice Salad
Mrs. Hawthorne's Dressing
Main Dishes
Fettuccine with Sausage and Peppers
Italian Gravy
Bob's Barbecue Sauce for Chicken
Seafood Kebobs
Chicken Cacciatore
Claire's Chicken
Hungarian Pot Roast
Big Lasagna
Mushroom & Sour Cream Fettuccine
Hamburger Stroganoff
Roast Chicken Rosemary
Estonian Pork Stew
Pork & Pumpkin Stir Fry
Breads
Cranberry Nut Bread
Pumpkin Bread
Banana Bread
Zucchini Bread
Sourdough Pretzels
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Breakfast
Finnish Pancake
Sour Cream Coffee Cake
Desserts
Congo Bars
Sift together:
2 1/2 C flour
1 tsp salt
1 tsp baking powder
Melt:
2/3 C butter or margarine
Stir in:
2 C brown sugar
Beat in:
3 eggs, one at a time
Beat in:
1 tsp vanilla
Add:
flour mixture
1 C chocolate chips
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Bake in a greased and floured 9 x 13 pan for about 22 minutes at 350° F.
Pecan Pie
Boil for 3 min:
1 1/4 C dark corn syrup
1 C sugar
Add:
4 Tbsp butter
Let cool a bit.
Add:
1 tsp vanilla
Add and mix well:
1 1/2 C pecans, broken
4 eggs, slightly beaten
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Bake in raw pie shell for 45 min at 350° F.
Grasshopper Pie
Melt: 3 Tbsp butter
Crush: 25 Oreo cookies
Stir butter into cookies, reserving some crumbs for top.
Line 10-in pie plate with mixture.
Melt:
24 marshmallows (5 oz.) in
1/2 C warm milk
Add:
4 Tbsp creme de menthe
2 Tbsp creme de cocoa
Whip: 1 pint heavy cream
Fold into marshmallow mixture.
Pour into crust.
Top with cookie crumbs and freeze until ready to serve.
Remove from freezer 15 min before serving.
Carrot Cake
Mix together:
1 1/2 C sugar
1 C canola oil
3 egg yolks
2 1/2Tbsp hot water
Sift together:
1 1/2 C sifted flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp nutmeg
1 tsp cinnamon
Add to liquids along with:
1 C walnuts, chopped
1 C carrots, grated
Fold in: 3 stiffly beaten egg whites
Bake in a greased, floured 9 x 13-in pan for 40 min at 325° F.
Frosting
Beat together:
1 8-oz pkg soft cream cheese
1 stick butter or margarine
2 tsp vanilla
2 C powdered sugar
Bourbon Balls
Put in jar with tight-fitting lid:
1 C chopped pecans
Pour on:
5 Tbsp bourbon
Close tightly and let sit overnight.
Cream:
1 stick butter
1 lb confectioner's sugar
Add pecans. Roll into balls. Chill. Always keep in airtight container.
Melt: 12 oz semisweet chocolate chips
Dip balls in melted chocolate off the stove, handling with tongs. Set on waxed paper on a cookie sheet. Chill.
Connie's Ricotta Cheese Cookies (15 dozen small ones)
Sift together on waxed paper:
4 C flour
1 tsp baking soda
1 tsp salt
Cream together:
1 stick butter
2 C sugar
Add:
3 eggs, one at a time, mixing well each time
Add:
1 lb ricotta cheese
Add flour mixture gradually, then
2 tsp vanilla
Mixture will be very thick and hard to beat. Drop by teaspoons on greased cookie sheets.
Bake at 325° F about 12 minutes.
Frost with the following, beaten well:
3 3/4 C confectioner's sugar
1 stick butter
1 tsp vanilla
milk to moisten, as needed
food coloring (optional)
Add decorations, as desired.
Oh, Henry Bars
Cream:
2/3 C butter
1 C brown sugar
Add:
1/2 C light Karo syrup
3 tsp vanilla
4 C oats (quick)
Pat dough into greased 9 x 13-in pan
Bake at 350° F for 12 min.
Melt :
6 oz chocolate chips
2/3 C crunchy peanut butter
Spread on bars after cooling slightly.
Cut into bars when solid.
May have to refrigerate to harden.
Aunt Anna's Chocolate Cake
Place in large bowl:
2 C flour
2 C sugar
3/4 C milk
1 tsp salt
3 squares melted chocolate
1/2 C Crisco
Mix 2 minutes at medium speed.
Add:
3/4 tsp baking soda
3/4 tsp baking powder
1/2 C milk
3 eggs
1 tsp vanilla
Beat 2 minutes more at medium speed. Pour into two 9-in pans, greased and floured.
Bake at 350° F for approx. 40 minutes
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Frosting
Melt:
2 squares chocolate
2 Tbsp Crisco
Put into bowl with: 3 C confectioners sugar
Beat adding milk until it reaches an easy spreading consistency.
Chocolate Cheesecake
Combine:
1 1/4 C Zwieback crumbs
1 Tbsp sugar
Butter sides of 10-in springform pan. Shake some of the crumbs around pan to coat sides.
Add to the rest of the crumbs:
1/4 C melted butter
Blend well. Press over bottom of pan.
Meanwhile, melt over hot (not boiling) water:
12 oz (12 squares) semisweet chocolate
1/2 C hot coffee
Beat until light and fluffy:
2 pkg (8 oz each) cream cheese
Gradually add, beating constantly:
1 C sugar
Scrape down sides of bowl and beat again.
Add, one at a time, beating well after each:
4 eggs
Stir in:
2 tsp vanilla
1/4 tsp salt
Beat in melted chocolate until blended. Pour into pan. Bake in preheated 325° F oven for 55 min. Turn off heat, set oven door ajar and let cool 2-3 hr.
Before serving spread with whipped cream and sprinkle with shaved chocolate. Cake is best served at room temperature. Refrigerate for prolonged storage.
Appetizers
Tina’s Curry Dip
(from Tina Piehler)
Mix together in a bowl:
2 C mayonnaise
3 Tbsp chili sauce
3 tsp curry powder
1 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp minced onion
1 tsp Worcestershire Sauce
Chill. Serve with vegetables.
Hot Crab Dip
Mix together:
1 (6-7 oz) can crab meat (drained)
8 oz cream cheese, softened
2 tsp horseradish
2 tsp onion, chopped finely
3 Tbsp chili sauce
1 tsp lemon juice
1 tsp Worcestershire Sauce
Pour into small casserole.
Top with: 4 tsp almonds, finely chopped
Bake for 25 minutes at 300° F.
Serve immediately with wedges of pita bread, taco chips, or crackers.
Hot Clam Dip
Melt: 1 stick butter
Stir in:
1 1/2 C cracker crumbs
1 can minced clams with juice
1 medium onion, chopped finely
1/2 tsp lemon juice
1 Tbsp catsup
1 tsp Worcestershire Sauce
2-3 shakes Tabasco
1 C sharp cheese, grated (cheddar and smoked gouda are good)
1/4 tsp liquid smoke (optional)
Pour into shallow baking dish.
Bake for 30 min at 350° F.
Serve immediately with wedges of pita bread or crackers.
Salads
Pickled Bean Salad
Mix:
1 can red kidney beans, drained
1 can green beans, drained
1 can chickpeas, drained
1 med. green pepper, chopped
1 med. onion, chopped
Marinate in this dressing for 10-12 hours:
1/2 C sugar
1/2 C oil
1/2 C vinegar
1 Tbsp salt
1 tsp dry mustard
1 tsp basil leaves, crushed
Mrs. Hawthorne's Dressing
Blend in a blender until smooth:
1 small onion, in chunks
1 C mayonnaise
1/3 C oil
1/4 C catsup
2 Tbsp sugar
2 Tbsp vinegar
1 tsp prepared mustard
1/2 tsp salt
1/2 tsp paprika
1/4+ tsp celery seed
1/2 tsp dried dill
dash pepper
Add blue cheese if desired.
​Broccoli Rice Salad
Simmer, covered:
1 1/2 C white rice
3 C chicken stock
Fluff with a fork. Turn into a bowl.
Add:
3 Tbsp oil
2 Tbsp white wine vinegar
salt and pepper
Cool.
Prepare:
1 head broccoli (cut stems into 1/2" pieces and separate florets)
6 shallots, chopped
Heat oil in a wok. Stir fry stem slices about 30 seconds.
Add florets and shallots.
Brown slightly.
Add and stir:
a pinch of sugar
salt and pepper
1 C chicken stock
Cook until broccoli is barely tender. Remove with slotted spoon to a platter.
Reduce liquid to 1/2 C and cool. Add to broccoli.
Add and toss:
4 green onions in 3/4" pieces
Dressing
(makes double quantity)
In a blender put:
1/4 C white wine vinegar
2 large shallots, chopped
2 tsp prepared Dijon mustard
1/4 tsp sweet Hungarian paprika
large pinch ground red pepper
While running, drizzle in 3/4 C oil.
Add salt and pepper. Stir 1/2 half of the dressing into rice. (Refrigerate other half for next time.)
About 4 hours before serving, gently fold broccoli into rice. Chill.
Let stand at room temperature for 30 before serving.
Main Dishes
Fettuccine with Sausage and Peppers
In large skillet, cook:
1 LB Italian sausage
1 C chopped onion
red pepper, chopped
green pepper, chopped
1 clove garlic, minced
When meat is brown and vegetables tender, drain off fat.
Stir in:
1 C light cream
1/4 chopped parsley
1/2 tsp marjoram
salt and pepper
Bring to boil, reduce heat and cook over medium heat for 6-8 minutes stirring.
Cook fettuccine, drain.
Toss with sausage mixture.
Add: 1/2 C Parmesan cheese
​Bob's Barbecue Sauce for Chicken
3 Tbsp ketchup
2 Tbsp olive oil
1 Tbsp vinegar (wine or balsamic)
1 tsp honey or honey-mustard
1 tsp chili powder
salt
pepper
crushed garlic
dash Worcestershire Sauce
2 dashes Tabasco or red hot sauce
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Chicken Cacciatore
Rinse and pat dry:
chicken thighs and/or breast halves
Shake portions in a bag with flour seasoned with salt and pepper.
Brown in a deep skillet or Dutch oven in olive oil.
Remove and keep warm.
Sauté, adding more oil if needed:
onion, chopped
green pepper, chopped
several clove of garlic, chopped
mushrooms, sliced
When vegetables are tender, add:
1 can (16 oz) tomatoes
1 can (8 oz) tomato sauce (Italian Gravy may be used, see above.)
bay leaf
1/4 C dry white wine
salt and pepper to taste
Let the mixture come to a simmer, then add:
browned chicken
Simmer, covered, for about 30 minutes.
Serve over cooked pasta with Parmesan cheese.
Hungarian Pot Roast
Prepare:
1 C onion, chopped
1 C carrot, chapel
In a Dutch oven, in 3 Tbsp oil, brown a 2 1/2-4 pound beef pot roast on all sides, salting liberally.
Remove roast and change oil to 3 Tbsp olive oil.
Saute onions and carrots slowly.
When onions wilt, add 2 Tbsp flour.
Stir constantly until onions brown and start to glaze the pan.
Add slowly, and stir to deglaze the pan:
1 cup V-8 or Tomato juice or canned tomatoes
1 cup beef stock or
bullion cube and 1 C dry red wine
Simmer for 2 minutes and add:
2 cloves garlic
12 peppercorns
1 bay leaf
pinch of thyme
pinch of oregano
2 sprigs rosemary (or 1 tsp dried)
Place meat in sauce and simmer slowly for three hours, adding stock or wine, or water as needed. Cook until meat is fork tender (be patient).
About 15 minutes before serving, add egg noodles to the pot (be sure there is enough liquid to cook the noodles.) Option: add 1 Tbsp capers.
Can also be served with potatoes or dumplings.
Mushroom & Sour Cream Fettuccine
(serves 4)
Saute in olive oil and butter until tender:
1/2 pound mushrooms, sliced
2 large cloves garlic, crushed
salt and pepper
Add:
1 C fresh parsley, finely chopped
In a bowl mix:
1 cup sour cream
1 cup Parmesan cheese, grated
Add and toss:
1 LB fresh (or 3/4 LB dried) fettuccine
mushroom mixture
Hamburger Stroganoff
Heat in a skillet:
1 Tbsp butter
2 Tbsp cooking oil
Saute one large chopped onion.
When onion turns translucent, add:
2 cloves garlic
3/4 pound ground beef
When beef is not pink, stir in 1 cup sliced mushrooms
Saute until tender. Add:
1 Tbsp flour
1 tsp salt
ground pepper to taste
Saute for five minutes, glazing the pan.
Add one can creme of mushroom soup
Stir to deglaze the pan.
Simmer over very low heat for ten minutes, and then add and warm:
1/2 cup sour cream
Serve over cooked noodles such as rotini.
​Pork & Pumpkin Stir Fry
Put in a heated wok:
peanut oil
bacon pieces
crushed garlic
Cook until bacon is almost transparent.
Add:
pumpkin slices, cut into chunks of 1" x 1" x 1/4"
onion slices
1/2 C chicken broth
Toss. Cover and cook about 15 minutes. Optional: Add fresh or frozen peas for last 5 minutes. Remove vegetables from pan.
Add:
thinly sliced strips of boneless pork
1 tsp ground cumin
Cook until pork is done. Add pumpkin mixture and heat. Serve on rice.
Italian Gravy
In large skillet, sauté:1/4 C olive oil
2 onions, chopped
6 cloves garlic, chopped
1 large carrot, shredded
1-2 ribs celery, chopped with leaves
In large kettle put:
6 oz. tomato paste
2 28-oz. cans puree
1 qt beef stock
2 C red wine
1/2 C parsley
1/2 lb sliced mushrooms
sautéed vegetables
1/2 tsp red pepper
1 Tbsp fresh oregano
1 tsp fresh rosemary
2 bay leaves
1 Tbsp basil
2 cloves
1 Tbsp salt
1 tsp sugar
1/2 lb pork neck bones (optional)
1/2 lb chicken neck bones or chicken broth paste
black pepper
Simmer covered for 2 1/2 hours. Remove any pork and chicken pieces.
​Seafood Kebobs
(Serves 4)
Marinate for 2 hours (see recipe below):
1 lb scallops
1 lb shrimp (Try to match size of shrimp and scallops.)
Cut into 1/2 in. slices: 1/2 lb kielbasa
Simmer kielbasa in water for 5 minutes to decrease fat.
Assemble scallops, shrimp and kielbasa on skewers and grill.
Seafood or Vegetable Marinade
Whisk together vigorously:
1 C olive oil
1/2 C dry white wine
1/3 C lemon juice
2 Tbsp Dijon mustard
Stir in:
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1-2 Tbsp minced garlic
1/4 tsp black pepper
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Claire's Chicken
Rinse and pat dry:
chicken thighs and/or breast halves
Sprinkle with salt, pepper and paprika.
Brown on both sides in olive oil.
When nearly done, add and stir:
onion, chopped
celery, chopped
mushrooms, chopped
lots of garlic, chopped
When vegetables are limp, add: white rice
Cook for a few minutes, then add:
water or chicken stock (twice the quantity of the rice)
1/4 C dry sherry
sliced black olives
Simmer, covered, for about 20 minutes.
Big Lasagna
Prepare your favorite tomato sauce, with or without meat.
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Homemade Pasta:
Put into food processor with steel blade:
2 cups flour
2 large eggs
1/2 tsp salt
Process, adding small amounts of warm water to form a ball. Cut dough into quarters, one for each layer. Roll and cut strips with a pasta machine or by hand, keeping extra dough wrapped to stay moist.
Cheese Filling:
Beat together :
1 LB ricotta cheese
2 eggs
lots garlic, chopped
parsley, chopped
1/4 C Parmesan cheese
1/2 tsp salt
black pepper
1 LB mozzarella, grated (save 1/4 C for topping)
1/4 C asiago, grated
1/4 C Gorgonzola, crumbled
If you are using box pasta, cook and cool slightly.
Assemble in a 15 x 10 x 2 baking dish, starting with a layer of tomato sauce or meat sauce, then a layer of pasta, then 1/2 of the cheese mixture, then a layer of pasta. Repeat with another four layers. Top the last layer of pasta with sauce, and sprinkle with the reserved cheese.
Bake at 350 F for 45 minutes or until cooked through.
​Roast Chicken Rosemary
Wash and dry a roaster chicken.
Loosen the skin on the breast and around the thighs and legs. Tuck under the skin:
cut-up cloves of garlic and rosemary sprigs.
Squeeze the juice of a lemon over all and follow roasting instructions for the chicken.
Baste periodically.
Option: add quartered, peeled, parboiled potatoes for the final 50 minutes of roasting.
Spaghetti Pie
Brown one onion and 3/4 pound ground beef in 2 T olive oil.
Grate 8 oz mozzarella (saving some for topping).
Mix with:
8 oz ricotta
3 cloves crushed garlic
1 beaten egg
dash of nutmeg
salt and pepperUndercook pasta by about 2 minutes. In a casserole, layer sauce, pasta, cheese mixture, pasta, and sauce. Top with mozzarella and bake at 350 degrees for 40-50 minutes.
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Estonian Pork
Put into a Dutch oven:
1 qt sauerkraut
2 lb boneless pork loin, cut into 1/2" cubes
1 apple, cut into chunks
one medium onion, chopped
1/2 C pearled barley
1 Tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
water, broth or beer to keep mixture from burningSimmer 2.5 - 4 hours, until pork is tender.
More coming soon!