Recipz

Archive for the ‘Dorothy Lamalie’ Category

1 bottle (12 ounces) ale or lager
2 cups (8 ounces) Gruyere cheese, shredded
1 cup (4 ounces) Cheddar cheese, shredded
2 T. flour
1 t. coarse grain mustard
1/4 t. salt
1/8 t. ground red pepper
1/4 t. nutmeg

In medium saucepan, bring ale to boil. Simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

In medium bowl, toss cheese with flour. Gradually add cheese mixture to the ale while stirring constantly. Add mustard, salt and ground red pepper. Cook, gently stirring, until cheese is melted.

Transfer the cheese mixture to a fondue pot. Sprinkle with nutmeg.

1 one-pound loaf of French bread, cut into 1-1/2 inch cubes
1 eight-ounce package of cream cheese, cubed
8 eggs
2-1/2 cups whole milk
3/4 cup sugar
6 T. butter, melted
1/4 cup maple syrup

Spray a 13 by 9 inch glass baking dish with cooking spray. Place half of the bread in the dish, sprinkle with cream cheese and then top with remaining bread.

Whisk all remaining ingredients in a large bowl. Pour over the bread. Cover and refrigerate overnight.

Preheat oven to 350*F. Bake uncovered for 45 minutes or until lightly browned.

Crust
2 cups flour
1-1/2 t. baking powder
1/2 t. baking soda
6 T. butter, chilled, unsalted, cut into 1/2 inch cubes

Filling
2 pounds large, ripe tomatoes, cored and cut into slices
2-1/2 cups extra sharp Cheddar cheese, coarsely grated
1/4 cup Parmesan cheese, finely grated
1/2 cup mayonnaise (or try substituting yogurt)
2 T. fresh dill, chopped
1 T. apple cider vinegar
2 t. sugar
3/4 t. kosher salt
1/2 t. pepper
1-1/2 T. cornmeal

Put the tomato slices on paper towels to drain.
Preheat oven to 425*F.

Make the Crust
Whisk the first four ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for one hour.

When the dough has chilled, roll it out between two sheets of plastic wrap or waxed paper, then lay in pie pan.

Make the Pie
In medium bowl, mix together Cheddar ad Parmesan cheeses. Reserve 1/4 cup of the cheese mixture in a small bowl on the side.

In another small bowl, whisk together mayonnaise, dill, vinegar, sugar, salt and pepper.

Sprinkle the cornmeal over the bottom of the crust. Top with 1/2 cup of the cheese mixture.
Arrange half of the tomato slices over the cheese, overlapping as needed. Spread half of the mayonnaise mixture overtop.

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and all of the remaining mayonnaise. Sprinkle remaining 1 cup of cheese mixture over top, then lay remaining tomato slices on top. Finally, sprinkle over the 1/4 cup of reserved cheese mixture.

Bake pie for 35 to 40 minutes, until the crust is golden brown.

1 jar Harry & David’s Original Oregon Trail Sauce
2 jars Harry & David’s Pepper and Onion Relish
1 package of frozen meatballs

Thaw meatballs. Put in crock pot.
Stir together trail sauce and relish. Pour over meatballs.
Cook on low for 6 hours.

1 head lettuce, torn in bite-size pieces
1 lb. can bean sprouts, drained
5 oz. water chestnuts, sliced
5 slices bacon, crisp-cooked, crumbled
2 hard-cooked eggs, sliced
1 c. salad oil
1/2 c. sugar
1/3 c. catsup
1/4 c. vinegar
2 T. grated onion
2 t. Worcestershire sauce

Combine vegetables, bacon, and eggs. Sprinkle with salt and pepper. Combine remaining ingredients and blend in blender. Add to salad; toss lightly. Serves 6.

1 bag spinach, washed and torn into pieces
1 c. sliced, drained water chestnuts
2 chopped, hard-boiled eggs
8 slices bacon, crumbled
1 small onion, thinly sliced and separated
1 can drained mandarin oranges (or fresh)

Toss in large bowl and add dressing:
1/2 c. salad oil
1/2 c. olive oil
1/2 c. wine vinegar
1/3 c. catsup
1/2 c. sugar

1 stick well chilled butter, cut into 4 pieces
1/4 c. honey
1/3 c. pecans

In food processor blend butter, honey, and pecans until smooth. Scrape bowl as necessary. Makes 3/4 c.

Blend 1/2 stick softened butter with 1/2 c. honey and 2 T. peanut butter.

1 T. soy sauce
1 T. Worcestershire sauce
1 garlic clove, crushed

Marinate 4-5 hours.

1 lb. broccoli, chopped
salt
3 T. butter
2 T. flour
3 T. chopped onion
1-1/4 c. milk
2 c. shredded Swiss cheese
2 eggs, beaten

Grease baking dish. In medium saucepan over high heat, in 1″ broiling water, heat broccoli and salt to boiling, cover, cook 10 minutes, drain and set aside.

Meanwhile, in medium saucepan over medium heat, melt butter, stir in flour and 1-1/2 t. salt until smooth. Add onion and cook 1 minute. Slowly stir in milk; cook, stirring constantly until mixture thickens and begins to boil; remove from heat. Stir cheese and broccoli into mixture until cheese melts slightly; stir in beaten eggs.

Pour into 10″-x-6″ baking dish and bake 30 minutes or until center is firm to touch. Serves 8.

1 to 1-1/2 lbs. fresh broccoli, cut into 1″ pieces, or 1 pkg. chopped frozen broccoli
3 small onions, chopped
1 c. sliced fresh mushrooms
2 T. butter
2 T. flour
1 c. milk
3 oz. cream cheese, cut into cubes
1/4 t. salt
1/8 t. pepper
1/2 c. (2 oz.) shredded sharp cheese
2 T. butter
1 c. soft bread crumbs

Cook broccoli, onions, and mushrooms in small amount of boiling water 3-4 minutes or until tender. Drain well.

Melt 2 T. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cooking until thickened and bubbly. Remove from heat, add cream cheese, and stir until melted. Stir in salt and pepper.

Pour over drained vegetables; stir lightly.

Spoon into 1-1/2 quart casserole lightly sprayed with Pam; top with cheese. Cover and bake at 350*F 25 minutes.

Combine remaining butter and breadcrumbs. Uncover casserole; sprinkle with breadcrumbs. Bake 5 minutes more or until golden brown. Serves 6.

2 c. corn
1 egg
1/2 t. salt
2/3 c. milk
1/2 c. cracker crumbs
1 t. sugar
pepper
3 T. butter

Brown crumbs slightly in melted butter before mixing with other ingredients. Bake in buttered casserole 1 hour at 350*F.

1 6-oz. can (2/3 c.) evaporated milk
1 egg, beaten
2 T. finely chopped onion
1/2 t. salt
dash pepper
4 oz. shredded Swiss cheese
1/2 c. soft bread crumbs
1 T. butter, melted
3 c. fresh or 2 9-oz. pkgs. frozen or 2 1-lb. cans

Cook fresh corn in 1 c. boiling water for 3 minutes, if used.

Combine corn, milk, egg, onion, salt, pepper, and 3/4 c. cheese. Turn into 10″-x-6″-x-1-1/2″ buttered baking dish.

Toss bread crumbs with melted butter and remaining cheese. Sprinkle over corn mixture. Bake at 350*F until done, 40-50 minutes.

Peel onions; make a well in top. Place onions in casserole; pour soy sauce in well. Cover and bake at 350*F for 45 minutes.

(Vidalia onions would be good. Florida onions are the large onions grown with strawberries, and are very sweet like Vidalias.)

2 pkgs. frozen peas
2 T. butter
1/4 c. chopped onion
4 oz. can sliced mushrooms, drained
1/4 t. salt
1/4 t. nutmeg
1/8 t. marjoram
dash pepper

Cook peas; drain.

In medium saucepan, cook onion in butter until tender, about 5 minutes. Stir in remaining ingredients and cook until thoroughly heated.

several T. soft butter
2-3 c. thinly sliced onions
12-16 medium boiling potatoes, peeled and thinly sliced
salt and pepper
1-1/2 c. coarsely grated Swiss cheese
2-3 c. chicken stock

Preheat oven to 425*F

Saute onions in 2 T. melted butter. Spread in layers (sliced potatoes, onions, cheese, ending with the last of the cheese), seasoning the potatoes lightly with salt and pepper. Dot with butter and pour enough of the chicken stock (heated to boiling) to come halfway up the potatoes. Bake 40 minutes or until tender. Serves 6.

2 lbs. yellow squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
8 oz. pkg. herb-seasoned stuffing
1/2 c. butter, melted

In saucepan, cook squash and onion in boiling water for 5 minutes; drain.

Combine soup and sour cream. Stir in carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12″-x-8″ baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables.

Bake at 350*F for 25-30 minutes or until heated through. Serves 6.

8 oz. macaroni
1/2 lb. Monterey Jack cheese
1 c. sour cream
1/4 c. butter
1/4 t. salt
1/4 t. pepper

Grease a 2 qt. casserole. Cook macaroni; drain.

Cube or grate cheese. In casserole, combine cheese, sour cream, butter, salt, and pepper; mix well.

Cover; bake at 350*F for 30 minutes or until hot and bubbly. Serves 6.

2 (1-lb., 15 oz.) cans Van Camps beans
8 slices bacon, chopped
1 large onion, chopped
3/4 c. pancake syrup
1/4 c. molasses
1/2 c. catsup
brown sugar

Drain beans and put in large baking dish. Add pancake syrup, molasses, a little brown sugar, and catsup. Brown bacon and onion, drain, and add to bean mixture.

Bake at 375*F at least 1 hour.

2 medium onions, peeled and finely chopped
1 carrot, finely chopped
1 turnip, finely chopped
3 c. beef stock
2 T. butter
1 leek, cut into small rings
1 T. tomato paste
2 T. chopped parsley
salt and pepper

Melt butter in saucepan and add onions. Cook gently over low heat 5 minutes. Add carrot, turnip, stock, seasoning, and parsley. Bring to boil and simmer gently for 15 minutes. Add leek and tomato paste and simmer for 20 minutes.

1 quart chicken stock
2 stalks celery, chopped
1 medium onion, chopped
1 carrot, chopped
2 medium potatoes, chopped
1 lb. canned corn or 4 c. fresh corn
1-1/2 c. cooked chicken, cut in bite-size pieces

Heat chicken stock; add celery, carrot, onion, potatoes and corn (if fresh). Cook until vegetables are tender. Add cooked chicken and canned corn (if used). Season to taste; heat thoroughly.

3 T. butter or margarine
1/2 c. celery, minced
1/2 c. onion, minced
3 T. flour
2 c. chicken broth, canned or homemade
2 c. milk
1 lb. can cream-style corn
1-1/2 c. cooked chicken, cut in bite-sized pieces
white pepper
salt to taste

In large saucepan, saute onion and celery in butter about 5 minutes, stirring constantly. Whisk in the flour until smooth and bubbly. Do not allow to burn. Pour in broth and milk slowly, whisking to avoid lumps.

Reduce heat, cover, and simmer 15 minutes. Remove lid and add corn and chicken. Bring to a simmer; add salt and pepper to taste. Serves 6.

2 (1 lb., 15 oz.) cans Joan of Arc chili kidney beans
4 c. chopped onion
1 c. chopped carrots
1-1/4 c. chopped celery
3 cloves garlic, finely chopped
1 qt. canned tomatoes, undrained, chopped
2 t. raisins or 1 T. molasses
salt and pepper

In 4-qt. saucepan, saute celery, carrots, onions, garlic, and 1 t. vegetable oil over low heat for 5 minutes. Stir in tomatoes and chili kidney beans. Simmer 1-2 hours over low heat, stirring occasionally.

1 c. milk
2 T. butter
3 T. flour
1-1/2 t. salt
1/8 t. pepper
2-1/2 c. canned or fresh tomatoes
1 T. minced onion
1/4 t. celery seed
1/2 t. salt
1/2 t. sugar
1/2 bay leaf
1 whole clove
pinch of baking soda
Tabasco sauce

Melt butter. Stir in flour, 1-1/2 t. salt, pepper, and milk. Cook over medium heat, stirring constantly until thick and smooth.

In a saucepan, combine tomatoes, onion, celery seed, salt, sugar, bay leaf and clove. Simmer uncovered for 5 minutes. If using fresh tomatoes, simmer about 10 minutes.

Remove bay leaf and clove and put remainder through a blender. Stir in baking soda and Tabasco sauce.

Just before serving, stir tomato mixture into milk mixture. Heat, stirring constantly. If soup curdles, beat with egg beater. Serves 4.

1/2 c. finely chopped carrot
1/2 c. finely chopped onion
1/4 c. finely chopped celery
2 T. butter
1/4 c. flour
1 c. chicken stock
1/4 t. salt
2 c. light cream or milk
1-1/2 c. shredded American cheese

Cook carrot, onion, and celery in butter over low heat until tender. Stir in flour. Add stock and salt. Cook and stir until thickened and bubbly.

Stir in cream or milk and cheese. Heat through, but do not boil. Serves 4.