Author: sarah

Verenika

Filling:
1 pound ricotta cheese or dry curd cottage cheese
1 whole egg
1/2 teaspoon salt
1 dash pepper

Dough:
2 whole eggs
1 teaspoon salt
1/2 cup milk
3 tablespoons oil
2 cups flour
1 1/8 teaspoons baking powder
Ham Gravy:
1/2 cup diced ham
3 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 cup sour cream
salt and pepper — to taste

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Combine filling ingredients and set aside. Make dough by mixing all ingredients together, adding additional flour as necessary. Makes a medium dough. Roll out dough until thin. Cut into 4-inch circles. Put a scoop or cottage cheese filling in the center of the circle and fold over. Pinch edges shut. Place verenika on a waxed paper lined cookie sheet. Once all verenika are prepared, freeze them on the cookie sheet until frozen solid.

When ready to use place frozen verenika, a few at a time, into boiling water. Boil until they float, approximately 7 minutes. Remove verenika from water and fry in a few tablespoons butter in skillet over medium-high heat until lightly browned on both sides. Serve with ham gravy or syrup.

Ham Gravy:
Melt the butter over low heat in a small saucepan. Add the ham and heat through. Add the flour and blend over low heat for 3 to 5 minutes. Remove the flour and butter mixture from the pan and cool completely. Once the mixture is cool, begin heating the milk in a small saucepan over medium heat. Once the milk is warm, whisk in the cooled flour mixture until smooth. Continue to stir the mixture constantly until thickened. Stir in sour cream and adjust seasoning with salt and pepper before serving.

Triple Layer Jello Mold

1 package (3 ounce) Jell-O Gelatin, orange flavor
1 cup boiling water
1 cup cold water
1/4 teaspoon almond extract — (optional)
1 cup fresh, frozen or canned drained, sliced — peaches
2 cups Cool Whip — thawed

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Dissolve gelatin in boiling water. Add cold water (or use peach syrup and water to make 1 cup) and almond extract. Chill until slightly thickened, about 1 1/2 hours. Measure 1/3 cup; pour into a 9 oz. whipped topping container or 4-cup mold, and chill about 5 minutes. Measure 3/4 cup gelatin; blend into 1 1/2 cups of the whipped topping. Carefully spoon into container and chill about 5 minutes. Add peaches to remaining gelatin; carefully spoon into container. Chill 4 hours or overnight. Dip container just to rim in warm water for 20 to 30 seconds; unmold. Garnish with remaining whipped topping and additional fruit, if desired. Makes 4 cups or 8 servings.

Touchdown Peanut Butter Marbled Brownies

Peanut Butter Filling:

6 ounces softened cream cheese
1/2 cup Reese’s peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

Brownies:
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup Hershey’s cocoa
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Hershey’s milk chocolate chips

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Heat oven to 325 degrees. Grease a 13x9x2-inch baking pan. Prepare peanut butter filling by combining all filling ingredients in a small bowl and beating with an electric mixer until smooth and creamy. Prepare brownies by placing butter in a large microwave-safe bowl. Microwave on high 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time; beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. Remove 1 cup batter. Pour remaining batter into prepared pan. Spread peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, gently swirl through top layers for marbled effect. Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars.

Three-Day Yeast Rolls

2 packages (1/4 ounce each) active dry yeast
3 1/4 cups warm water — divided
1 cup butter or margarine — softened
3/4 cup sugar
2 eggs
2 teaspoons salt
7 1/2 to 8 cups all-purpose flour
additional butter, melted, optional

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In a mixing bowl, dissolve yeast in 1/4 cup water. Add butter, sugar, eggs, salt and remaining water; mix well. Add 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl. Cover and refrigerate for up to 3 days. When ready to use, turn out onto a floured board, knead until smooth and elastic, about 6-8 minutes. Shape into rolls as desired. Place in greased muffin cups or on baking sheets. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 10-15 minutes or until golden brown. Brush with butter if desired. Immediately remove to wire racks to cool. Yield 3-4 dozen.

Tater Tot Casserole

1 pound ground beef
1 pound frozen tater treats
1 10 1/2 ounce can cream of mushroom soup
1/2 teaspoon Worcestershire sauce salt and pepper — to taste
1/2 medium onion — diced

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Brown and season ground beef and diced onion. Add mushroom soup and Worcestershire sauce. Place in greased one quart casserole. Place tater treats on top of ground beef mixture. Bake 20-25 minutes in 375 degree oven.

Tangy Tuna Salad (ala Derby Dining)

3 6 ounce cans tuna in water — drained and flaked
1/4 cup sliced green onions
1/4 cup chopped celery
1 8 ounce can waterchestnuts — sliced
6 ounces sour cream
2 tablespoons salad dressing
1 2 ounce jar chopped pimento
1/2 teaspoon brown mustard
1/8 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon celery seed
1/4 teaspoon dill weed

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Combine sour cream, salad dressing, pimento, brown mustard, sugar, salt, celery seed and dill weed. Mix well and fold in drained tuna, green onions, celery and waterchestnuts.

Taco Soup

1 pound hamburger — browned and drained
1 can corn — (with juice)
1 can kidney beans — (with juice)
1 can diced tomatoes
1 8 ounce can tomato sauce
1 package taco seasoning mix

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Combine all ingredients in medium saucepan. Simmer for 30 minutes and serve.

Taco Salad

1 cup chopped, peeled tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon salt
2 cups torn lettuce leaves
1/2 pound lean ground beef
1 cup cheddar cheese — grated
Fritos

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Combine tomatoes, onion, green pepper, and salt. Brown ground beef and drain well. In a large bowl layer lettuce, tomato mixture, fritos, cheese and ground beef. Toss and serve.

Swiss Steak

1 1/2 pounds round steak — or swiss steak
1/4 cup flour salt and pepper — to taste
1 cup chopped onion
14 1/2 ounces canned tomatoes — chopped
1 cup water
2 tbs. flour

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Trim steak. Cover trimmed steak with 1/4 cup flour, salt and pepper. Beat in flour on both sides of steak, tenderizing meat. Render the trimmed steak fat in a skillet over medium high heat. Once fat is rendered, remove solid pieces from pan. Brown chopped onion in rendered fat. Add tenderized steak, browning on both sides. Add tomatoes. Cover and cook over low heat for 1 hour, 1 1/2 hours for thicker steak. (Or steak may be baked in a 350 degree oven, covered, for 1 hour). Once steak is cooked, remove steak to platter. Whisk together 1 cup water and 1/8 cup flour, add to skillet and boil 2-3 minutes. If too thick, add more water. Serve gravy over steak.

Stir Fry

1 pound meat (chicken, beef, pork or shrimp)
1 cup broccoli, cauliflower, or asparagus; — blanched
1 cup sliced mushrooms
1 8 ounce can waterchestnuts
1/3 cup cold water
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
1 clove garlic
4 sliced green onions
1/2 cup bean sprouts
3 tablespoons vegetable oil

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Prepare the meat by slicing or cubing into bite sized pieces. If using shrimp, shells should be removed and shrimp can be left whole. Heat 1 tablespoon of vegetable oil in an electric wok until very hot. Add garlic and green onions and saute until garlic is fragrant and beginning to brown. Add bean sprouts and water chestnuts. Saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Saute sliced mushrooms until they begin to brown. Add broccoli, cauliflower or asparagus and saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Add the meat and saute until the meat is thoroughly cooked through. While meat is cooking, combine the water, cornstarch, dry sherry and soy sauce. Once meat is cooked, add this cornstarch mixture to wok and stir until the sauce begins to boil. Stir in the bean sprout mixture. Place the mushroom mixture over the top of the stir fry. Cover the wok with a lid and cook for one to two minutes. Stir to combine all ingredients and serve over rice.