Author: sarah

Pineapple Upside-Down Cake

2 tablespoons butter
1 cup brown sugar
1 20 ounce can pineapple, drained, juice reserved
1 cup sugar
3 egg whites
3 egg yolks
9 tablespoons pineapple juice
1 cup plus 2 tablespoons flour
1 teaspoon baking powder

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Melt butter in a 9×9 square baking pan in a 350 degree oven. Add 1 cup brown sugar to the melted butter and mix well. Drain pineapple and reserve juice. Arrange drained pineapple over the brown sugar and butter mixture. Set aside. Mix sugar, egg yolks, pineapple juice, flour, and baking powder. Beat egg whites until stiff. Fold beaten egg whites into batter. Pour batter over pineapple. Bake for 1/2 hour in a 350 degree oven. Turn upside down and serve.

Pepper Steak

1 1/2 pounds sirloin steak — 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped — (about 1 cup)
1 cup beef broth (one bouillon cube plus 3 T. soy sauce in — 1 c. boiling water)
1 clove garlic — minced
2 green peppers — cut into 1″ pieces
2 tablespoons cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eights

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Trim fat and bone from meat; cut meat into thin slices about 1 1/2 inches long. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon slat. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes, heat through. Serve over 3 to 4 cups hot cooked rice.

Peanut Butter Pie

3 ounces cream cheese
1 cup sifted powdered sugar
1/3 cup plus 2 tablespoons creamy peanut butter
1/2 cup milk
10 ounces whipped topping
1 baked 9 inch pie shell

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Beat cream cheese, sugar and peanut butter with an electric mixer until smooth. Slowly blend in milk. Fold in whipped topping and spoon mixture into a baked 9″ pie shell. Freeze.

Oven Roasted Chicken And Veggies

1 envelope Lipton Recipe Secrets Onion Soup Mix
1/4 cup olive or vegetable oil
1/2 teaspoon garlic powder
4 boneless chicken breast halves
1 pound all-purpose potatoes — cut in small chunks
2 carrots — sliced

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Preheat oven to 450 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. In 13×9 pan arrange chicken, breast side up, and vegetables; discard bag. Bake, uncovered, basting halfway through, 45 minutes or until chicken is no longer pink and vegetables are done.

Orange and Pineapple Slush

1 6 ounce can frozen orange juice
2 cans of water for orange juice
1 cup sugar
1/2 cup water
1 8 ounce can crushed pineapple

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Mix frozen orange juice and water in a pitcher. Stir until the frozen orange juice melts. Heat sugar and 1/2 cup water in a saucepan. Bring to a boil. Pour orange juice into a loaf pan and add the pineapple. Add the sugar water and stir. Place loaf pan in the freezer and stir every half hour until frozen. Break slush up with a fork before serving.

Okra A’La Creole

2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped fresh parsley
1 cup finely chopped green onions
1 cup finely chopped bell pepper
1 teaspoon dried mint flakes — crushed
2 cups chopped fresh tomatoes
1 cup tomato sauce
2 tablespoons minced garlic
2 tablespoons soy sauce
1 cup dry white wine
1 pound smoked sausage — sliced 1/4″ thick
2 1/2 qt. okra — sliced 1/4″ thick
salt — to taste
Louisiana hot sauce — to taste

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In a large high-walled skillet, heat the olive oil over medium heat and saute the onions, parsley, green onions, bell peppers, and mint until the onions are clear. Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until it comes to a boil, stirring occasionally. Stir in the okra, salt, and hot sauce. Reduce the heat to low, and simmer, covered, stirring occasionally, until the okra is tender, about 45 minutes.

Oatmeal Spice Cake

1 1/2 cups flour
1 cup quick-cooking oats
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup water
2 eggs
2 tablespoons dark molasses Topping:
1/4 cup melted butter
2/3 cup brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
3 tablespoons light cream

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Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. Blend all cake ingredients together in a large bowl with an electric mixer on low speed for 1/2 minute, scraping bowl constantly. Continue to beat ingredients with the mixer for 3 minutes on high speed, scraping bowl occasionally. Pour batter into prepared pan. Bake 35 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake slightly. Combine topping ingredients in a small bowl and mix well. Pour topping over cake and place cake under the broiler for 2-3 minutes until the topping is golden brown.

Hummus

1 can garbanzo beans — drained (reserve juice)
1 clove garlic — minced
2 tablespoons lemon juice
1 tablespoon Tahini — (sesame paste)
1/4 cup olive oil
paprika, optional

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Place all ingredients except paprika in a food processor or blender. Process until very smooth, adding garbanzo bean juice as needed to thin it to desired consistency. Be sure to process dip until no longer grainy in texture. Spoon into serving dish and sprinkle with paprika. Serve with pita bread or tortilla wedges.

North Country Beef Pasties

1 pound top round steak
1 1/2 cups diced raw potatoes
1 1/2 cups sliced carrots
1 1/2 cups diced rutabaga or turnip
1 1/2 cups chopped onion
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup boiling water
1/4 cup melted butter

Pasty Pastry:
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 1/2 cups shortening
3/4 cup ice water

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Prepare the pastry pastry by mixing flour, salt and baking powder in a medium bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Toss with a fork and add the ice water a little at a time. Gather the pastry into a ball and wrap in waxed paper. Refrigerate this dough while you prepare the filling. To prepare the filling cut the meat into 1/2 inch squares. In a large bowl toss the meat with potato, carrot, rutabaga or turnip, onion, salt and pepper. Divide pastry into four portions. Roll out each portion into 12 inch circles on a piece of pastry cloth. Place 1/4 of the beef mixture in center of pastry. Fold pastry over to make 1/2 circle turnover. Moisten and seal edges. Place on cookie sheet. Repeat for remaining three pasties. Cut small hole in top of each pasty. Bake at 375 degrees for 30 minutes. Mix butter and boiling water and pour into holes in pasties. Continue to bake pasties an additional 40 minutes until golden.

Mom’s Baked Beans

1 15 ounce can VanKamp’s pork and beans
1 1/2 tsp. mustard
3/4 cup chopped onion
1/4 cup brown sugar

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Combine all ingredients in 1 1/2 quart casserole dish, cover and bake at 350 degrees for 45 minutes.