~~Mom’s Meatloaf~~

I consider meatloaf as one of the basic comfort foods, low cost, easy to make and there are an endless number of recipes. This was the one that I liked growing up.

Ingredients:

• 1 1/2 pounds ground beef (My mom used ground meat with a high fat content, it adds favor to the meatloaf.)
• 1 can (10 ounces) Campbell’s® Condensed Tomato Soup (Do not mix with water or milk)
• ¾ cup chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
• 1/2 cup Panko breadcrumbs
• 1 egg, beaten
• 1 small onion, finely chopped (about 1/4 cup)
• 1 tablespoon Worcestershire sauce
• Salt to taste (I’m on a low salt diet so I don’t add salt.)

Directions:

• Heat the oven to 350°F.   
• While the oven is heating, season the beef with salt. Thoroughly mix the beef, bread crumbs, egg, onion and Worcestershire sauce in a large bowl by hand. Do not over mix!
• Mix the stuffing on slightly the dry side and place stuffing on the bottom of a 9x5x3-inch baking pan (non-stick or grease the pan) and press in shape firmly into the pan.
• Place the beef mixture on top of the stuffing and pat down (The idea is that the juices from the meat will be adsorbed by the stuffing.
• Spread the condensed tomato soup on top (Don't not add water or milk, just the straight condensed soup) You might not need the whole can of soup.
• Bake at 350°F for 45-50 minutes, or until the internal temperature reaches 165°F.
• Allow to cool in loaf pan for 5 minutes, then slice and serve!

Variations:

• Use another condensed soups like Cream of Mushrooms or Cream of Celery
• Add chopped cooked bacon
• Substitute dry onion soup & dip mix for the onion, and Worcestershire sauce.

~~ Scalloped Potatoes ~~

My mom used to make this all the time and it was one of my favorites!

For such a rich and flavor forward dish, making scalloped potatoes is surprisingly easy...

Ingredients:

• ¼ cup butter
• 1 large sliced onion
• ¼ cup flour
• 2 cups milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 pounds white potatoes sliced about ⅛" thick
• salt and pepper to taste

Directions:

• Preheat oven to 350˚F.
• Melt butter and stir in the onion over medium low heat. Cook until onion is softened, about 3 minutes, remove the onions and set them aside.
• Add flour to the melted butter while stirring to make a roux. Stir constantly. The butter and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring. Stirring is a must!
• Reduce heat to low. Combine milk and roux. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
• Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.
• assembly
• Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 
• Add a layer of onions.
• Repeat adding a layer of sliced potatoes and the rest of the cooked onions, cover with the rest of the cream sauce. Cover and bake for 45 minutes.
• Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
• Allow to rest for 15 minutes before serving.

Variations:

1. You can add 1 ½ cups grated sharp cheddar cheese, mix 1 cup in with the cream sauce and sprinkle the ½ of grated cheese on top (But then it becomes Potatoes Au Gratin).
2. You can add 1 ½ cups cubed fully cooked diced ham. Mix it in with the sliced potatoes.
3. You can add a cup of corn and mix it in with the potatoes
4. Chopped bacon.

Nutrition information: Carbohydrates approx. 39g

~~German Beer Cruller~~

This is a lost recipe.

My grandmother made these for the holidays and she never wrote down any of her recipes and I have searched the internet for recipes like her beer crullers. This is a mash up of the recipes that I have found, basically it is a donut recipe that uses beer instead of water.

Note: you will need to deep fry the crullers.

Ingredients:

• 2 ¼ cup flour
• 1/3 cup sugar
• ¼ cup warm milk (110° to 115°)
• 4 tsp. yeast
• ½  cup beer
• 1 Tbsp of baking powder
• ½ tsp of ground cinnamon
• 1 egg (slightly beaten)
• Topping:
• Sugar
• Cinnamon

Directions:

• Mix the yeast and warm milk and let sit for 5 to 10 minutes to allow the yeast to do its thing.
• Mix the dry ingredients, the beer, and the egg in a bowl and then add risen yeast mixture.
• Put the dough on a lightly floured surface and knead the dough for 5 minutes until the dough is smooth.
• Let dough rise for 1 1/2 to 2 hours, until doubled in bulk.
• My grandmother then rolled the dough out in rolls about the thickness of a doughnut and cut the dough in about 4 – 6 inch lengths, gave them a quarter twist and put them in the oil to fry.
• Patted them dry and sprinkled the with the sugar cinnamon mixture.

~~ Poppy Seed and Nut Rolls (Potica) ~~

Ingredients:

Dough

• 1 1/2 Cakes Yeast
• 3 Cups Flour
• 1 Whole Egg
• 2 Egg Yolks (Put aside the eggs whites)
• 1/2 Cup Lukewarm milk
• 1 tbsp. Sugar
• 1 1/2 Butter

Directions:

Dissolve yeast with sugar in lukewarm milk. 

On a floured surface crumble butter together with the flour, then work in the egg and yolks to together with the yeast mixture. If the dough is too hard to work, add a little more milk. 

Knead until dough does not stick to fingers or surface. 

Divide in two and let rise in a warm place for 45 minutes to one hour. 

Roll one ball out into a 10 x 12 inch rectangle about 1/4 inch thick and spread with either of the fillings. Roll up like a jellyroll. To make one poppy seed and one walnut roll make only half the amount of fillings.

Place the rolls well apart on an ungreased baking sheet and allow to rise for a half an hour or so in a warm place. They will look risen but will not double in size. 

Brush the tops with egg whites; bake at 350^o F until nicely browned, about 30 to 40 minutes. 

Remove from oven, cover loosely with a dishtowel and let cool.

Fillings

Poppy Seed Filling

Ingredients:

• 1/2 Lbs. Ground poppy seeds
• 2 Cups Sugar
• 1 Tsp. Cinnamon
• 1 to 2 Tbs. Water

Directions:

• Cook first four ingredients with just enough water to hold mixture together for about one minute. 
• Let cool, then spread on top of the of the and roll up the dough.

Walnut Filling

Ingredients:

• 2 Cups Ground walnuts
• 2 Cups Sugar
• 1/3 Cup of Milk
• Grated peel of one lemon

Directions:

• Mix nuts and sugar. Sprinkle dough with the milk, spread nut mixture over the dough. Sprinkle with the lemon peel. Roll up. 

History: My grandmother used to make this for the holidays, she used to spend a whole day making pastries for the holiday and one of my favorites was the poppy seed and nuts rolls. She also used to make Beer Crullers that I loved, but alas, she never wrote any recipes down and they were lost when she passed away. I found the poppy seed and nut roll recipes online and is a mashup from Yankee Magazine and Allrecipes and my recipe is a blend of the recipes. If anyone has a beer cruller recipes I would love to have a copy and I'll give you credit on this page. 

~~ Diana's Potatoes Salad ~~

Ingredients:

• 6 Medium boiling potatoes ( 2 lbs. )
• 1 1/2 Cups low-fat mayonnaise
• 2 tbsp. Sweet Relish
• 1 tbsp. Vinegar
• 1 tbsp. Sugar
• 1 Small Onion
• 1/3 Cup thinly sliced celery

Directions:

• Boil potatoes for about 35 minutes or until tender.
• While the potatoes are boiling chop the onion and then mix all the other ingredients together.
• When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.
• Cover and refrigerated for at least 1 hour.

~~ Mom's Secret Potatoes Salad ~~

 Ingredients:

• 6 Medium boiling potatoes ( 2 lbs. )
• 1 1/2 Cups mayonnaise
• 2 tbsp. Sweet Relish
• 1 tbsp. Sugar
• 1 Small onion

Directions:

• Boil potatoes for about 35 minutes or until tender.
• While the potatoes are boiling chop the onion and then mix all the other ingredients together.
• When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.
• Cover and refrigerated for at least 1 hour.

~~ Andrea's Cheesy Potatoes ~~

 Ingredients:

• 12 Medium Potatoes
• 1 lb. Wisconsin sharp cheddar
• 1/2 cup butter
• 8 oz. sour cream

Directions:

• Cook potatoes in skins (boil, bake or microwave). 
• When cooled, peel and cut into small pieces. 
• Melt cheese, butter and sour cream on low in saucepan. 
• Mix with potatoes and put in casserole dish. 
• Cook at 350^oF for 25 - 30 minutes

~~ Corn Pudding ~~

Ingredients:

• 2 Eggs, beaten
• 1 Cup Corn
• 1 Cup Milk
• 1 TSP Sugar
• 1 TSP Corn Starch
• 1/2 Stick of Butter
• Salt and Pepper

Directions:

• Mix the cornstarch and sugar together.
• Then add the milk and stir until the corn starch is dissolved. 
• Melt the butter and then add the eggs and mix together
• Add the mixture to the beaten eggs and melted butter. 
• Pour in a 1-quart casserole dish, add the corn ( If you are using frozen corn, then thaw first ) and bake at 325^o F for 30 - 45 minutes.

~~ Spaetzle ~~

(Type of Germany noodle for soups)

Ingredients:

• 2 Cups All purpose floor
• 2 Eggs
• 3/4 Cup Milk
• 1 TSP Salt

Directions:

• Mix the ingredients together and spoon ( marble size pieces ) into boiling water.

History: My grandmother used to make spaetzle and add them to her homemade split pea soup.

~~ Mom’s Lobster Newburg Recipe ~~

 Ingredients:

• 2 cups – diced lobster meat
• 1/2 cup – whole milk
• 1 1/4 cups – light cream
• 3 tbsp -- butter
• 3 egg yokes
• 3/4 tbsp – flour
• 1/3 tsp – salt
• 1/4 tsp – Tabasco sauce
• Sherry to taste
• Pastry shells

Directions:

• Melt the butter in a 2 quart sauce pan, add the lobster, milk, and sherry and simmer for 3 minutes.
• Beat together the yokes, flour, salt, and Tabasco sauce, and add it to the lobster. 
• Stir in the cream and continue stirring for 5 minutes over low heat. 
• Serve in the pastry shells.

~~ Diana's Lobster Newberg ~~

 Ingredients:

• 2 cups chopped boiled lobster
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sweet paprika
• 1 cup heavy cream
• 3 egg yolks, slightly beaten
• 2 tablespoons dry sherry
• 6 puff pastry shells, baked, or toast points
• Salt to taste

Directions:

1. In top of a double boiler, melt butter add flour to make a roux, stirring until smooth and starting to turn brown.
2. Stir in sherry.
3. Stir in salt, nutmeg, and paprika.
4. In a bowl, beat the egg yolks. 
5. Slowly add the cream to beaten egg yolks, while stirring constantly. 
6. Add lobster to the sauce, stirring until mixture is thickened and the lobster is heated through, about 10 minutes. Don't overheat the sauce or the egg yolks will start to cook.
7. Serve lobster Newburg in pastry shells or over toast points.

Lobster Newburg recipe serves 6.

~~ Diana’s Chicken Cordon Bleu ~~

 Ingredients:

• 6 boneless, skinless chicken breast halves
• 6 thin slices cooked ham
• 6 slices Swiss cheese
• 1/3 cup Mayonnaise
• 1/3 cup Italian seasoned dry bread crumbs

Directions:

• Preheat oven to 375°. Line a baking sheet with aluminum foil, then spray with no-stick cooking spray; set aside
• Butterfly the chicken by slicing each chicken breast 3/4 quarters of the way through and open them up
• Pound chicken breasts to flatten them to about a 1/4 inch thick.
• Place the a slice of Swiss cheese and a slice of ham on each breast and then fold them over and put a toothpick through them.
• Brush the chicken with mayonnaise, then coat in bread crumbs.
• Arrange the chicken on the prepared baking sheet and bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven and remove the toothpicks. 

~~ Diana's Honey Sesame Chicken Kabobs ~~

 Ingredients:

• 1/4 cup olive oil
• 1/3 cup Tahini marinade - See below
• 1/3 cup honey
• 1/3 cup low sodium soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes (You can use any type of meat cut into cubes)
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• 2 doz. Cherry tomatoes
• 1 teaspoon cornstarch
• Skewers

Directions:

• In a large bowl, whisk together oil, honey, soy sauce, tahini and pepper. 
• Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better, I usually marinate them for 24 hours.).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables into a saucepan. Add the cornstarch and stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
• Thread chicken and vegetables alternately onto the skewers.

(Hint: I found some 1/4 inch wide skewers or use two skewers instead of to prevent the chicken and vegetables from rotating)

(Hint: put the chicken and vegetables each on spate skewers, that way you can take each vegetable off the grill when they are done)

Baste with honey glaze. Grill 4-6 minutes longer or until chicken juices run clear, turning and basting frequently.

========================

~~Tahini (Sesame Seed Paste) Recipe~~

Ingredients:

• 3 Tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/3 cup tepid water

Directions:

• Place sesame seeds in a blender or food processor and grind until smooth. 
• Add sesame oil. 
• Process until combined. With the blender running, add the water in a very slow, steady stream and blend until smooth.

~~ Diana's Chili ~~

Ingredients:

• 1 LB. Lean ground beef or beef cubes
• 1/2 LB. Salt Pork
• 1 Large Green Pepper
• 1 Large Onion
• 16 oz Can Red kidney beans
• 16 oz Can Pinto beans
• 2 - 16 oz Can Tomato sauce
• 2 TBS Cumin
• 2 TBS Chili power
• 2 TBS Minced garlic
• 1 Cups Water ( Option - Beer )
• 1/4 Cup Cornmeal
• Tabasco sauce

Directions:

• Cut the salt pork up into 1/4 inch strips. 
• Brown the ground beef or beef cubes and salt pork in a skillet. 
• Coarsely chop the onion and pepper. 
• Except for the cornmeal and the Tabasco sauce, add all the ingredients into a 4-quart crock pot and let the ingredients mingle and get to know one another for about 4 hours on high.. 
• Stir in the cornmeal to thicken. Season to taste with the Tabasco sauce.

I don't use cornmeal any more because I'm diabetic and I have to watch my carbohydrates. I used cornmeal to absorbs excess liquid, so adding it to your pot of chili will thicken the final result. .

I usually make this in the fall and freeze around eight portions to have through out the winter.

~~ Barbara's Crustless Quiche ~~

Ingredients:

•  1/2 cup butter
• 10 eggs
• 1/2 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 lb large curd cottage cheese
• 1 lb Monterey jack cheese
• Peppers, onion, bacon, sausage, etc. (Optional)

Directions:

• Melt the butter. Whip the eggs and when fluffy, add all the other ingredients except the Monterey jack cheese. Add you other filling ingredients (if you are using bacon or sausage, cook them before you add them to the egg mixture. There is no need to sauté the vegetables.)
• Grease a pie baking dish and add the mixture and top with the Monterey jack cheese. In a pre-heated 400o over bake for 15 minutes and then reduce the heat to 350o and continue baking for 35-50 minutes or until the top is golden brown.

Serves 8-10

~~ Aunt Trudi's Shrimp Dip ~~

 Ingredients:

• 1/2 Cup Chili sauce
• 1 PKG 8oz Cream Cheese
• 1/2 Cup Mayonnaise ( or Salad Dressing )
• 1/4 Cup Chopped onion
• 2 TSP Horseradish
• 1 Can 4 ½oz Tiny shrimp (Crabmeat can be substituted)

Directions:

• Drain and rinse the shrimp. 
• Soften the cream cheese and add all the ingredients except the shrimp. 
• Blend until smooth and then add the shrimp.