|
| |
| 1 package (8 ounce) |
cream cheese |
| 2 Tablespoons |
snipped chives |
| 2 Tablespoons |
milk |
| 1-2 Tablespoons |
snipped fresh dill |
| 1 Tablespoon |
lemon juice |
| ½ teaspoon freshly |
ground pepper |
| 1 Tablespoon |
olive oil |
| 8 dried lasagna noodles |
24 asparagus spears |
| 6 ounces |
sliced smoke salmon or slices of locks (Jewish kosher) |
| 8 long fresh |
chives |
| In a small mixing bowl combine cream
cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper;
set aside. In a large pot bring 3 quarts water and the olive oil
to boiling. Add salt and lasagna noodles. Cook noodles for
10-12 minutes or until pasta is nearly tender or al dente.
Meanwhile, snap off and discard woody bases of asparagus. If
necessary, trim to 5 inch lengths. Add asparagus to pasta,
Cook 3 minutes more. Drain. Rinse with cold water.
Drain. Pat dry with paper towels.
Spread about 2 Tablespoons of the cream cheese mixture evenly over
each lasagna noodle. Divide salmon evenly among the noodles,
placing a single layer of salmon or locks on each noodle. Place
3 asparagus spears on one end of each noodle, letting the tips extend
beyond the edge. Roll up each noodle. Tie with a fresh
chive. Stand standing rolls upright to serve. Makes 8.
Variation:
Substitute 8 slices toast for noodles. Omit the cream cheese
filling.
Place one thin slice of salmon or lock on each slice of toast (one
per salad plate) then 3 asparagus spears, already cooked.
Chill. Make Hollandaise sauce and pour over top. Garnish
with slices of hard boiled eggs. Serve. |
From Grandma Ladely in Iowa
| 1
pint |
cooked sweet corn
|
| ½
cup |
sweet milk
|
| 1
beaten |
egg
|
| 1
teaspoon |
salt
|
| 1
teaspoon |
sugar
|
| 1 teaspoon |
baking powder
|
| 1
cup |
flour
|
Deep
fat fry and dip in hot maple syrup
From Judy Kanishiro
| 3
cups |
cooked white rice
|
| 1
cup |
chopped spinach or parsley or combination
|
| 2 |
eggs, well beaten
|
| 1
cup |
milk
|
| 1
teaspoon |
Worcestershire sauce |
| 1
¼ teaspoon |
salt
|
| ½
Tablespoon |
grated onion
|
| ¼
cup |
butter, melted
|
| ½
cup |
grated sharp cheddar cheese
|
Heat
oven to 325 degrees. Toss rice and
spinach together. Add eggs, milk,
Worcestershire sauce, salt and onion. Pour
into 10"X6"X1 ½" baking dish. Sprinkle butter and cheese over rice.
Bake 30-40 minutes.
|
1
32 ounce package |
shredded potatoes, thawed
|
| ¼
cup |
melted butter
|
| 1
can |
mushroom soup
|
| 12
ounces |
grated cheddar cheese
|
| 1
carton (8 oz.) |
sour cream
|
| ½ teaspoon |
salt
|
| little
bit |
chopped onion or substitute dry onions
|
| 2
cups |
crushed cornflakes |
| ¼ cup |
melted butter
|
| Place
thawed potatoes in a 9 X 13 inch baking dish. Mix together butter, soup, cheese, sour cream, salt and onion.
Mix this through the potatoes. Top
with the crushed cornflakes. Drizzle
melted butter over all. Bake at 350
degrees uncovered for 45 minutes.
|
| 1
stick |
butter |
| 1
pint |
half 'n half
|
| 1
large package (24 oz.) |
frozen hash brown patties |
| 1 pound |
grated cheddar cheese. |
Heat
butter and cream. Pour over potatoes, placed in a casserole
dish. Top with cheese.
Bake
at 375 degrees for an hour in covered casserole.
1 16 ounce cream corn in Crock Pot
1 1/2 to 1 3/4/ cup cracker crumbs (saltines)
1/3 cup celery diced
1/4 cup onion diced
3/4 cup Velveeta Cheese, diced
1 teaspoon salt (you might want to reduce this since you use salty
Saltine cracker crumbs)
2 eggs, well beaten
2 Tablespoons melted butter
1/4 to 1/2 cup milk
1 Tablespoon sugar
Pour all ingredients into a crock pot. Turn on "low" and leave for
2 1/2 to 3 hours. During the last 30 minutes, add the milk.
Makes 6 servings.
| 6 |
large potatoes, peeled and sliced |
| 6 ounces |
cheddar cheese grated |
| 3 Tablespoons |
chopped onion |
| 3 Tablespoons |
bacon bits -- the real bacon bits |
| 1 recipe |
white sauce |
|
Prepare a large baking dish 9"X13" with cooking spray
like Pam. Layer potato slices in bottom of pan,
cheddar cheese, bacon bits, white sauce. There is usually enough
to make two layers of this.
Bake at 350 degrees for about 1 hour or until done.
|
| 1 |
stick
butter
|
| 1/2 teaspoon |
salt |
| 1/4 teaspoon |
white pepper |
| 1/2 cup |
flour |
| 2 cups |
milk or half' 'n half |
| Melt butter in a sauce pan over low
heat. Sauté the onion. Stir in flour and cook for a
minute. Do not allow to brown. Add salt and pepper.
With a wire whisk, slowly add milk or half 'n half. Stir
constantly until the mixture is thickened. |
| 3 cups |
long grain rice |
| 3 teaspoons |
salt |
| 3 Tablespoons |
unsalted butter |
| ¼ teaspoon |
saffron (optional) |
| 3 Tablespoons |
Parmesan cheese, grated |
| ¼ teaspoon |
nutmeg |
| ½ pound |
whole-milk mozzarella |
| 1 cup |
unseasoned breadcrumbs |
| Combine the rice, salt, butter and 6 cups
cold water in a big saucepan, and bring to a boil. Stir, cover,
reduce the heat, and simmer for 12 minutes , or until just cooked, al
dente. Add the saffron during the last 3 minutes of
cooking. Stir in the Parmesan cheese, cool the rice to lukewarm,
and then mix the eggs and nutmeg into it.
Take a heaping Tablespoon of rice, about the size of a jumbo egg,
place it in the palm of your hand. Put 1 or 2 cubes of
mozzarella more or less in the center of the rice in hand.
Compact the rice ball as you would a snow ball, and then pat it into
an oblong shape. Roll it in breadcrumbs, patting gently to get
as many crumbs as possible to stick to the outside. Continue
scooping, stuffing, rolling until all are made. Let them rest
about 10 minutes before frying.
Put about ¾ inch of frying oil in the bottom of a heavy
skillet. Bring to a high heat, lower the supplì one by one into
the hot oil, and brown thoroughly on all sides, turning gently.
Drain on paper towels and serve warm.
|
| 2
pounds |
hash browns
|
| 1
pint |
whipping cream
|
| 1
stick |
melted butter
|
| 2
cups |
Swiss cheese
|
Mix
all together and garnish with paprika. Bake
at 325 degrees 1 and ½ hours.
| 1
large can or two small cans
|
baked beans |
| 2
small |
onion, chopped
|
| 3
Tablespoons |
catsup
|
| 1
cup |
brown sugar
|
| 2
Tablespoons |
Worcestershire sauce
|
| 1
Tablespoon |
dry prepared mustard
|
| 1
cup |
pecans or walnuts, chopped
|
| 5-6
slices |
bacon, cooked and chopped
|
| 1
teaspoon |
liquid hickory smoke
|
| 1/3
cup |
dark
molasses |
| 1-2 |
sausage links, cooked and chopped into small pieces
|
Mix
all together and place in baking dish, baking at 350 degrees for about 45
minutes.
              
|
