Trouble's Brewing
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3 large egg whites (room temperature)
¼ tablespoon cream of tartar
pinch of salt
12 tablespoons sugar
½ cup cocoa
2 tablespoons vanilla
1 cup chopped walnuts or Rice Krispies cereal
Stir egg whites with cream of tartar and set. Beat till soft peaks form. Gradually add sugar and salt, sprinkling about 2 tablespoons at a time. Beat till firm peaks form.
Fold in cocoa and vanilla, then nuts or cereal. Drop by teaspoonfuls onto baking sheet lined with brown paper. Bake at 275 degrees, about 45 minutes until set and dried. Store in airtight can.
Yields 35–40 cookies.
Lisa Leann’s Cook’s Notes
This recipe was handed down by my grandmother. However, the Rice Krispies is my contribution to this wonderful recipe. This is a great one to serve for the holidays, or even at a wedding reception. In fact, I made them for Mandy’s wedding, just two years ago. It’s hard to believe she’s about to make me a grandmother.
Mama’s German Chocolate Cake
1 4-ounce package Baker’s German’s Sweet Chocolate
½ cup water
2 cups plain flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
With a double boiler, melt the water and chocolate. Mix flour, baking soda, and salt. Set mixture aside.
Beat butter and sugar in large bowl on medium speed until light and fluffy. Add egg yolks, one at a time, beating well. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
In another large bowl, beat egg whites until stiff peaks form and then gently stir them into batter. At this point, you can make 3 regular-size layers or you can pour smaller amounts into 4 pans for a taller cake.
Now for the frosting …
FROSTING
1 can (12 ounce) evaporated milk
1½ cups sugar
¾ cup margarine
4 slightly beaten egg yolks
1½ teaspoons vanilla
1 package coconut (14 ounces)
1½ cups pecans
Mix everything except coconut and pecans in a large saucepan and cook over medium heat until thick and golden brown. Add The Potluck Club Recipes coconut and pecans and cool to room temperature and spreading consistency. I always make my layers thin and double the icing (yumyum). Be sure to stick toothpicks in to secure the layers, because if you don’t, they’ll slide to one side. (You don’t want to know how I found this to be true …)
Evangeline’s Cook’s Notes
My mother made the best German chocolate cake. When I was in college I wrote her a letter asking for the recipe… . I missed her and her cake and actually thought if I did a little baking, I wouldn’t be quite so homesick. It’s the one thing over the years I’ve cooked (or baked) without complaining about being in the kitchen. I can still remember Mama’s words, written in the return letter, which went like this:
My dearest daughter,
This recipe that I’ve used for years is fairly common, but I’ve made
a few variations.
I love you!
Mama The Potluck Club Recipes
Reuben Sandwiches
½ cup mayo
¼ tablespoon chili sauce
4 pieces of rye bread (if you want to make two sandwiches)
½ pound of sliced Swiss cheese
½ pound of sliced cooked corned beef
¼ can (about 4 ounces) sauerkraut, drained (freeze the rest in a plastic bag for later)
Mix mayo and chili sauce, then spread onto four slices of bread. Then, layer Swiss cheese, corned beef, and sauerkraut on two slices of the bread. Top layers with the two remaining slices. Heat for 1 to 2 minutes in microwave to melt cheese.
Makes two sandwiches.
Donna’s Cook’s Notes
I may not be much of a cook, but nevertheless my specialty is probably gourmet sandwiches. It’s probably because the Higher Grounds Café closes at 9:00 p.m., and often my shift doesn’t end till 3:00 or later. The only place open for a very late supper is the brown paper bag that I keep in the front seat of my cab. So, I have the Gold Rush Deli slice the Swiss cheese and corned beef for me, and the result is one of my favorite midnight meals. I prefer the sandwich warm, but it’s also good cold with a thermos of hot coffee.
Apple’s Restaurant Eggplant Parmesan
1 small eggplant
1 large egg (beaten)
¼ cup all-purpose flour
2 tablespoons cooking oil
cup grated Parmesan cheese
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
Peel eggplant and cut into ½-inch slices (going crosswise). Dip eggplant into egg, then into flour, making sure to cover both sides well. Pour cooking oil in a large skillet and let it get nice and hot, then cook half of the eggplant in the skillet at a time for about 5 minutes (maybe a little less, it just depends) until golden. If necessary, flip the eggplant. Let drain on paper towels.
Place eggplant slices, single layer, in a 12-by-7½-by-2-inch baking dish. Sprinkle with Parmesan cheese, top with sauce and mozzarella. Bake at 400 for 10–12 minutes or till hot.
Evangeline’s Cook’s Notes
Seeing as I have known David and Mica Apple since they were children (and obviously before they were married), I have managed to snag their recipe for serving to the Potluck Club. Their closely guarded secret, they told me, is that they use “off the shelf “ spaghetti sauce, such as Ragu, Prego, etc. Now, that’s my kind of cooking …
Stuffed Peppers
2 large green peppers
¼ teaspoon salt (for sprinkling)
¾ pound ground beef ? cup chopped onion
1 7½-ounce can of cut-up tomatoes (undrained)
cup long grain rice (uncooked)
1 tablespoon Worcestershire sauce
½ teaspoon dried oregano, crushed
½ cup water
¼ teaspoon salt
¼ teaspoon pepper
½ cup shredded American cheese
Cut peppers in half, removing stem ends, seeds, and membranes. Put peppers in boiling water for three minutes, remove, and then sprinkle insides with salt. Place upside down on paper towels to drain.
In a skillet, cook meat and onion until browned and tender. Drain fat, stir in tomatoes, rice, Worcestershire, oregano, water, salt, and pepper. Bring to boil, reduce heat. Cover and simmer for 15–18 minutes or until rice is tender. Stir in ¼ cup of cheese. Fill peppers with meat mixture. Place in baking dish with any remaining meat mixture.
Bake at 375 for fifteen minutes. Remove and sprinkle with remaining cheese. Let stand for 2 minutes before serving.
Goldie’s Cook’s Notes
My mother-in-law was a great cook, and with a houseful of boys, it was imperative that she be able to cook food that was both filling and quick to prepare. Stuffed peppers was one of the first recipes she handed down to me. It remains a favorite in our family … busted as it is.
Chocolate-Topped Prayer Bars
FIRST LAYER
½ cup butter
4 tablespoons cocoa
1 slightly beaten egg
2 teaspoons vanilla
½ cup powdered sugar
½ cup coconut
½ cup chopped nuts
2 cups crushed graham crackers
SECOND LAYER
¼ cup butter or margarine
1 teaspoon vanilla
2 tablespoons cream
2 teaspoons dry vanilla pudding mix
2 cups sifted powdered sugar
1 large milk chocolate bar
First layer: melt shortening over low heat in large saucepan. Stir in cocoa. When blended, add vanilla and beaten egg. Mi
x well. Add powdered sugar, coconut, chopped nuts, and crushed graham crackers. Crush mixture into 9-by-13 pan.
Second layer: in saucepan, melt butter. With heat on medium, add vanilla, cream, and pudding mix. Cook for one minute. Add powdered sugar and stir. Spread over bottom layer. Melt chocolate bar over hot water (double boiler) or low heat and spread on top.
Vonnie’s Cook’s Notes
My mother used to make these for Fred because he was her prayerscome-true for me. I’ve always served these when prayer was the only answer to a difficult problem.
Breakfast Enchiladas
2 cups shredded cheddar cheese
¼ pound chopped ham
cup sliced green onions
cup chopped red bell pepper
8 corn tortillas
4 eggs
1½ cups milk
¼ cup salsa
1 tablespoon flour
sliced ripe olives
In a small bowl, combine cheese, ham, onions, and bell pepper. Place cheese mixture into open tortillas. Next, roll tortillas closed and place seam side down in greased 11-by-7 baking dish. In medium bowl, beat together eggs, milk, salsa, and flour. Pour mixture over tortillas and refrigerate overnight.
The next morning, cover with foil and bake at 350 degrees for 45 minutes or until firm. Remove foil and sprinkle with cheese and olives.
Serves 8.
Donna’s Cook’s Notes
Who knew David Harris could cook. This is one of my favorite souvenirs from our trip to California.
Chinese-Style Beef, Broccoli, and Rice
1¼ pounds boneless top sirloin steak, trimmed of fat
½ teaspoon ground ginger
1 teaspoon sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 cup water
¾ cup quick-cooking long-grain rice
1 pound fresh or frozen broccoli cut in 1-inch pieces
Cut steak diagonally into thin slices. In a medium bowl mix together next four ingredients. Add meat strips and toss to mix well. Let stand 5 to 10 minutes. Then, in a 10-inch skillet, heat oil over high heat until hot. Add meat mixture. Cook, stirring over high heat, until meat loses its redness (5 minutes). Remove to a plate.
Add last three ingredients to skillet and heat to boiling. Reduce heat to medium-low, cover, and simmer five minutes or until broccoli is tender. Return meat to skillet and heat to boiling, stirring often. Simmer, stirring for one minute.
Lizzie’s Cook’s Notes
This takes a little time in the preparation, but it’s well worth it!
Honey Orange Pork Chops
teaspoon shredded orange peel
½ cup orange juice
½ cup pineapple juice
1 tablespoon soy sauce
1½ tablespoons honey
½ teaspoon pepper
2 cloves of garlic, minced
4 pork chops (approximately 1½ pounds)
1 tablespoon cornstarch
Cut away fat from chops. In a shallow baking dish, combine shredded peel, orange juice, pineapple juice, soy sauce, honey, pepper, and garlic. Pour over both sides of meat.
Place meat on the unheated rack of a broiler pan, 4 to 5 inches from the heat. Broil 6 to 7 minutes on each side, until meat is no longer pink in the middle.
Pour remaining sauce and pork chop drippings into saucepan. Stir in cornstarch, then cook and stir till thick and bubbly. Cook another 2 minutes, then rebaste chops with sauce.
Serves 4.
Lisa Leann’s Cook’s Notes
Not all great dishes have to be complicated, and this dish is a case in point. I always make it when the kids come home. Usually I like to marinate the chops for 6 to 24 hours, but if I’m in a hurry, I’ll skip that step but spoon the drippings onto the meat when I turn it over.
Taco Soup
2 pounds hamburger meat
1 small onion, chopped
1 4-ounce can green chilies
1 package taco mix
1 package ranch dressing mix
1 can pinto beans
1 can kidney beans
1 can hominy
3 cans tomatoes
1½ cups water
Brown hamburger with onion. Drain grease. Add remaining ingredients. Simmer for 30 minutes.
Serves 6–8.
Donna’s Cook’s Notes
This is my kind of soup—brown a little hamburger and onion, then open a few cans and dump the whole mess into a pot. When I have to work the night shift, I pour this steaming hot into my jumbo thermos. It’s great for cold nights on a lonely beat.
Asparagus Casserole
1 can cut asparagus (drained)
1 small can English peas (drained)
1 small can evaporated milk
1 cup grated cheese
½ can cream of chicken soup
3 boiled eggs (chopped)
crushed potato chips
Mix all ingredients together. Top with enough crushed potato chips to cover. Bake at 350 for half an hour. Serves 4.
Evangeline’s Cook’s Notes
Not everyone is an asparagus fan, but if you are, this is a recipe you won’t want to throw away!
Lazy Beef Stew
2 medium onions
4 celery sticks, chopped
5 white potatoes, peeled and diced
6 carrots, peeled and diced
1 green bell pepper, chopped
2½ pounds beef round steak cut into
1½ -inch cubes
1 envelope mushroom gravy mix
½ cup dry white wine
1 6-ounce can tomato paste
½ teaspoon salt
½ teaspoon pepper
1 16-ounce package frozen French-style green beans, thawed
Begin by turning the setting of your Crock-Pot to “high.” Throw in all ingredients except green beans. Cover, reduce heat to low, and cook 7 to 8 hours or until meat and veggies are tender. In the last half hour of cooking time, add green beans.
Goldie’s Cook’s Notes
Lazy beef stew is a recipe I clipped out of a newspaper just after I married Jack, back in the days before he began running around on me. It was a favorite of ours when the weather turned cold and the days grew short. I remember when Olivia was a little thing; as soon as a little chill fell into the air, she’d ask for it. The best thing about it is that it takes only 20 minutes to prepare and then cooks all day.
Low-fat Carrot Cake
1 cup firmly packed brown
3 tablespoons vegetable oil
sugar
2 teaspoons vanilla
¾ cup egg substitute
1½ cups all-purpose flour
¾ cup nonfat buttermilk
½ cup white flour