Snacks

Christmas Wassail

I love the holidays! There is nothing like sipping something hot by the Christmas Tree watching the lights.
2 qts. of apple juice
2 cups of orange juice
1 cup of lemon juice
1 and one-half teaspoon of whole cloves
5 cups of pineapple juice
Sugar or honey to taste
1 cinnamon stick

Heat all the ingredients in a large pan or crock-pot. Simmer for 30 minutes. Remove cloves and cinnamon stick. Serve in a crock-pot to keep warm. Light a candle, put on a Christmas CD and enjoy!

They do make packaged cider mix that is really tasty and easy, but this recipe is something extra special (and not quite as sugary).

Spinach Dip

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayo
1 (4 oz.) pkg. dried vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped (I’ve used chives, also)
Loaf of round bread ( I used sourdough, but you can use pumpernickle,etc.)
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and/or variety of raw vegetables.

Chocolate Fondue

Now this is a Pampered Chef recipe and I hope I am not infringing on any copyright codes by sharing it with you, but this is one of the most popular party dishes I have ever taken anywhere. Just serve with fresh fruit, marshmallows, cookies or whatever tickles you fancy. I love Pampered Chef and own many of their cookbooks as well as cooking gadgets, serving pieces and other odds and ends I have a rectangle baking stone that I absolutely love!
3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping (thawed)
1/2 tsp. cinnamon
1/2 rum or vanilla extract (optional)
Place chocolate morsels and half of the whipped topping in a small bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon, and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes. To serve, spoon fondue into small bowl.
Yield: 2 cups

The Best Ever Cheese Dip

This is a really good nacho dip. I can’t count how many youth parties and church get-togethers I have been asked to bring this dip. I think the mushroom soup makes the difference-you decide.

1 pound of ground beef or sausage, browned and drained
1 pound of Velveeta cheese
1 can of Rotel
1 can of cream of mushroom soup

Add all the ingredients to a crock-pot. Set on high and let it cook up, stirring often. It can be cooked quicker in the microwave if you need to, but it isn’t as good. Be sure to turn the crock-pot off or on low. It will burn if you are not carefully.

Salsa

“Why make salsa when you can buy it at the store,” you say? You have never had this salsa! It was first introduced to us by a family that we knew from Venezuela. I have also seen Martha Stewart make a version of it on her show. We eat buckets of this stuff in the summer time.

4-6 tomatoes
1 onion
2 cloves of garlic
Salt
Juice of one lemon
Optional: green or yellow pepper, cilantro, and oregano

Chop up all fresh ingredients in the food processor. Be sure to pulse some of the tomatoes so that you still have some “chunks.” Add the lemon juice and salt to taste.

You can eat this stuff with chips, on eggs, over steak. It’s wonderful!

The Main Dish

Beef Brisket

This is a version of a recipe my dad has used for years to serve the church folks. It is absolutely delicious. These portions are a bit small. I would double them for extra yummieness and use the juices after cooking to make some gravy. I've literally seen folks drool (in a good way) after eating this brisket.

4-6 lbs. beef brisket
1/2 c. soy sauce
1 can beef broth
1 T. red wine vinegar
1 T.. liquid smoke
2 cloves garlic, minced

Mix together all of the liquid ingredients together then add to whatever you want to marinate your meat in. We’ve done it in the big cooker pans (you know which one I mean). Marinade meat overnight in refrigerator. Place meat and marinade in oven-proof pan. Cover tightly and bake at 300 degrees for 4-5 hours. The meat should fall apart.

P.S. I have a distinct childhood memory concerning this brisket recipe. My parents had assembled pans and pans of brisket and marinated it at home and were in the process of carting it to the church in my mom's car to bake it. Somebody hit a bump and one of the pans went spilling all over the upholstered seats. That car smelled like liquid smoke and vinegar for years afterwards.

Chicken Cordon Bleu

This might sound fancy, but this version is fairly simple to make. You can make a sauce out of mushroom soup, sour cream and a little lemon juice, but I think it's fine just like it is.

8 large skinless, boneless chicken breasts (estimate for 2 pieces of chicken per person...we all like chikin')
8 slices of Swiss cheese (just don't use that cheap imitation white cheese)
8 slices of ham
1 egg, beaten
1 cup of seasoned flour (just add salt & pepper or some all-purpose seasoning salt or a little bit of parsley)
1 cup of breadcrumbs

Put the chicken breasts between two sheets of plastic wrap or in a ziplock bag. Pound with a meat mallet until fairly thin. This should help you relieve some stress.
Season the open fillets with salt and black pepper. Place a cheese and ham slice on each fillet. fold the fillet in half to enclose the filling. You can also roll them and “fasten” them with toothpicks. Just be sure to warn folks or make the toothpicks obvious. You don't want anyone to become impaled by a wayward toothpick.
Coat each of the fillets in the flour. Dip them in the egg and then roll in the dry crumbs, turning to get an even coat.
Bake them in a lightly greased oven dish at 400 degrees for about 40 minutes. Everone will think you are a gourmet cook!

Mama Leone's Lasanga

No. My mama (or her's either) is not Leone. But she has had Leone's Italian Cookbook since I can remember. I don't think there is a drop of Italian blood flowing through our veins, but I still absolutely love lasagna, ravioli, polenta. I love the rich meaty sauces and garlic...I love garlic. This is our standard "serve to impress" lasagna recipe. It is modified a little...Mama L really did it up. Be sure to give yourself plenty of time. This isn't a throw it together kind of recipe. You could even make it ahead of time and refrigerate just before the "baking" step.

Tomato Sauce

1/2 pound ground beef

1/2 pound ground pork (though I've been known to use Italian sausage)

10 fresh parsley springs, leaves only (though just a few shakes of dried parsley will do)

2 large garlic cloves, mashed

1/4 cup olive oil

14 cup of butter (you can do without it if you need to)

3/4 pound onions, peeled and diced

1 tsp. salt

1/2 tsp. ground black pepper

1 1/2 pounds peeled, chopped tomatoes

1 small green pepper

3 T. tomato paste

Saute meat, olive oil, butter (yeah right!), & onions in skillet. Add parsley and garlic, salt and pepper and cook for 20 minutes. Ad tomatoes and green pepper and cook for 10 minutes. If you are going to use the meatballs this is where you do it. If you do use them cook for 1 1/2 hours on simmer. If not just cook sauce for another 30 minutes or so. When cooked add the toato paste.

Now Mama L's recipe calls for meatballs. You can make these if you want too. I usually don't.

Meat Balls

1 pound ground beef

1 pound ground pork

1/2 small garlic clove

Fresh parsley

1/2 cup bread crums

1/2 cup grated Parmesan cheese

1 Lg. egg

1/2 cup of small raisins (optional, in my opinion)

1 t. salt

1/2 tsp black pepper

Mix well and form into small balls. You should get about 32.

Now Mama L also gives a recipe for making your own lasagna noodles. If you are considering that just quitely turn off your computer and consider taking your guests to the Golden Corral. You don't have to be so fancy (though I will admit I have gone so far as to make my own noddles from time to time...but then again I have issues). Use premade lasagna noodles and cook them according to the directions on the box.

Sauce for Top of Lasanga

Oh yes. Mama has a top, too.

2 T. of butter, melted

2 T. of heavy cream

3/4 cup of your previously made Tomato Sauce

2 T. of flour

Combine the first 3 ingredients in a sauce pain. Heat. Stir slowly nd add flour.

Assembling the Lasagna

Do it in this order

Tomato Sauce

Cooked Lasanga noodles

Ricotta Cheese (you will need 2 lbs. total)

Grated Parmesan cheese (1 1/2 cups total)

Do this for about three layers. End with a layer of lasanga noodles and cover with sauce. Cover pan with foil and bake in an 350 degree oven for 20 minutes. Remove the foil and continue baking for about 20 minutes longer. Mama L says that this will serve 8. Yummy!

This is my “Mama Leone’s Lasanga Recipe is just too much for me” Lasagna

Recipe

1 lb. sweet Italian sausage

1 Tbsp. olive oil

1 clove garlic, minced

1 lb. ground meat

1 26 oz. jar spaghetti sauce

1 28 oz. can tomato puree

2 tsp. Italian seasoning (basil)

1 tsp. oregano

1 15 oz. container ricotta cheese

1/4 c. milk 2 eggs parsley

1 1 lb. package lasagna noodles

1 cup of shredded mozzarella cheese

Directions:
Cook sausage and then add garlic and a little olive oil in a large skillet. Drain.. Add spaghetti sauce, tomato puree, Italian seasoning, and oregano. Simmer to allow flavors to blend, give or take ten minutes.Combine ricotta cheese, eggs, milk in small bowl. Add chopped parsley to taste. Lay lasagna noodles in 9 x 13 pan. Cover with very hot water and allow to stand at least five minutes. I would then take them out and lay on a damp towel while you assemble the lasagna.In a 9 x 13 spread a thin layer of the sauce over the bottom. Arrange one layer of the noodles on the sauce. Spread a thin layer of the ricotta cheese mixture over the noodles. Scatter a layer of sausage over the cheese. Follow with a layer of sauce. Repeat to the top of the baking dish, ending with noodles topped with sauce. Scatter mozzarella over the top. To serve, cover baking dish with foil and bake at 350 degrees about one hour. Remove foil for the last ten minutes of cooking time.

Salads

Broccoli Tree Salad

This recipe probably has a proper name, but this is what my mom always calls it. There are several versions of this recipe. I took what I liked from all of them. I also like to serve this in a clear truffle serving dish I bought at Wal-mart.

Four cups of raw broccoli
One pound of bacon, cooked and crumbled (no bacon bits, please!)
¼ cup of green onions, chopped
½ cup of golden raisins
½ cup of sunflower seeds
1 cup of mayo
½ cup of sugar
½ cup of red wine vinegar

Just dump everything into a big bowl. Just be sure you mix your mayo, sugar and vinegar in a separate little bowl first and then add later. Stir everything around really good and refrigerate.

Chinese Cabbage Salad
I could eat this all by itself. I’ve used this recipe for potlucks, leadership meetings, company meals, & and just because.

1 medium head green cabbage (or Napa cabbage)…I use the already pre-cut coleslaw mix

2 pkg Ramen noodles (though you can get away with one)

1 cup of nuts (use almonds, sesame seeds, whatever)

4-5 green onions,

sliced1 stick butter or margarine

DRESSING:

1/2 Cup vegetable oil (try putting a few drops of sesame oil in)

1/2 Cup sugar - though if you are sugar conscious try other alternatives (like Splenda) or simply use less sugar.

1 Tbs Soy Sauce

1/4 Cup vinegar

I have also been known to put a bit of the ramen noodle seasoning packet in with it….Just taste and see.

Shred cabbage like you would for coleslaw and add sliced green onions. Place in a large bowl. In a large saute pan, melt the butter or margarine. Crumble ramen noodles in the package. Remove packet of seasoning from the noodles and saute noodles with the slivered almonds and sesame seeds until golden brown. Remove from heat and let cool a few minutes and add to cabbage & onions. Whisk oil, sugar, vinegar and soy sauce in a bowl. Toss with cabbage/noodle mix. Make sure you wait to dress it right before serving it.

Party Hardy

The Best Ever Cheese Dip
My cheese dip is legendary. When we were youth pastors years ago this dip was requested at every occasion. I think it’s the mushroom soup that makes the difference.

1 pound of green beef or sausage, browned and drained
1 pound of velveeta cheese
1 can of rotel
1 can of cream of mushroom soup

Add all the ingredients to a crockpot. Set it on high and stir often. Just keep a watch on it…it will burn if left unattended for too long.

My Salsa Recipe
I used to buy salsa at the store. That was a long time ago. I was first introduced by this kind of salsa by a family that attended our church from Venezuela. Oh my goodness! Years later I saw Martha Stewart make a version of it on her show. She seeded her tomatoes…I leave the seeds in. We could eat buckets of this stuff. It’s oh so fresh!

4-6 tomatoes
1 onion
2 cloves of garlic
salt to taste
Juice of one lemon
Optional: green or yellow pepper, cilantro and oregano.

Chop up your onions and garlic in your food processor (now is the time to chop a pepper if you are so inclined). Empty the food processor (put your onions, etc. into your bowl). Cut up your tomatoes just a bit and add to the food processor…hitting pulse just a few times (you still want them kind of chunky) Add the tomatoes to the bowl. Then add salt, lemon juice and your herbs. Be sure to taste as you go.

Casseroles

Corn Casserole
I have carried this casserole to sooo many church potluck dinners. In fact, I used to have a pretty enamel casserole dish that was specifically for this dish. Not only is it pretty, but it’s delicious as well.

2 cans of cream-style corn.
1 package of Jiffy corn mix
2 beaten eggs
1 T. of milk
½ cup of onions, chopped
¼ cup of butter
½ pint of sour cream
½ cup of cheddar cheese, shredded

Saute chopped onions in butter. Mix corn, muffin mix, eggs and milk in a large casserole. Add onions and mix together. Dot with sour cream and add the grated cheese on top. Bake at 325 for 1 hour. This casserole raises so be sure to use a big casserole dish.

Another Corn Casserole
This is an old family favorite. You can either bake it or put it in your crockpot.

½ cup of evaporated milk
1 large package of cream cheese
3 cups of white shoe peg corn (though you can use any cut corn)
1 can of chopped green chili peppers (optional, but a nice addition)
Cheese, shredded

Mix together cream cheese and milk. Ad corn and peppers and mix together. Pour into a casserole dish and top with shredded cheese. Bake in a 350 oven for about 25 minutes.

Broccoli Corn Casserole
Yum.

1 (10 oz.) frozen chopped broccoli
1 small onion, chopped
8 oz. carton cottage cheese
1 ¼ sticks of margarine or butter
4 eggs

Melt butter and pour into 9X13 pan. Mix other ingredients together and pour over butter. Bake at 375 for 30 minutes or until brown.

Broccoli Tree Salad
This recipe probably has a proper name, but this is what my mom always calls it. There are several versions of this recipe. I took what I liked from all of them. I also like to serve this in a clear truffle serving dish I bought at Wal-mart.

Four cups of raw broccoli
One pound of bacon, cooked and crumbled (no bacon bits, please!)
¼ cup of green onions, chopped
½ cup of golden raisins
½ cup of sunflower seeds
1 cup of mayo
½ cup of sugar
½ cup of red wine vinegar

Just dump everything into a big bowl. Just be sure you mix your mayo, sugar and vinegar in a separate little bowl first and then add later. Stir everything around really good and refrigerate.

Breakfast and Brunch Recipes

Country Breakfast Casserole
There are plenty of good breakfast casseroles out there. Some might even be simpler, but I like the extra ingredients.

2 1/2 cups seasoned croutons
1 pound of sausage, though I have used ham or bacon
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed,
drained and squeezed dry..you can add chopped broccoli instead
1 (4.5 ounce) can mushrooms, drained and chopped (optional)
2 cups of shredded cheese

Spread croutons on bottom of greased 9x13 inch baking dish. Cook up whatever meat you decide to use and spread it out over the croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top.

Hashbrown Casserole
This is a favorite for any occasion. I guarantee they’ll be asking for more!

1 package of frozen hashbrowns (shredded or diced will work-I prefer the diced.)
1 can of cream of chicken soup
1 package of shredded cheddar cheese
1 small carton of sour cream
½ stick of melted margarine or butter
½ onion, chopped
Topping (optional): crushed cornflakes, ½ stick of melted margarine

Saute the onion in the butter. Mix all the ingredients well in a large bowl. Put into a well-greased 9X13 pan. Cover with topping, if desired. Bake at 350 for 1 hour and 15 minutes.

Mom’s Biscuits
This recipe is a family heirloom. This is actually my great-grandmother’s recipe. She was a pastry cook for a fancy hotel way back when. My grandmother also made them, passing down the recipe to mom and from my mom to me. We don’t bother with canned biscuits. These are simple and delicious! You can even make them extra special around the holidays. Use your cookie cutters…stars, pumpkins, hearts…how fun!

2 cups of flour
1 tsp. salt
4 tsp. of baking powder
¼ cup of shortening (cooking oil works, too.)
1 cup of milk, give or take

Sift dry ingredients together. Mix with shortening and milk. Roll out dough on a floured surface and cut out biscuits. Place on ungreased cookie sheet or pie plate and bake at 450 until brown (not too brown-just a little!)

You can top these with anything…jelly, sausage gravy, chicken and noodles…anything!