The Potluck Club
Page 30
Drain juice and boil until thick. Add barbecue sauce and picante sauce and simmer.
Slice brisket. Place in a foil-lined pan and pour barbecue sauce over sliced meat. Heat at about 200 degrees for 1 hour.
Lisa Leann’s Cook’s Notes
Start a day or two before to make the best barbecue ever tasted. My brisket got me into Woodland’s Junior League, and I believe it helped me in my rise to becoming their president.
Mother Dippel’s Chocolate Cake
1 cup shortening
1 stick butter
3 cups sugar
3 cups cake flour
4 tablespoons cocoa
½ teaspoon baking powder
1 cup milk
1 tablespoon vanilla
5 large eggs
Cream the shortening, butter, and sugar. Sift the flour (today you can get some cake flour that doesn’t have to be sifted, so watch for that) with cocoa and baking powder. Add alternately to the creamed mixture with the milk, vanilla, and eggs, lightly beaten together.
You’ll want to beat this really good after each addition.
Bake in tube pan, coated well with a no-stick spray (Mother D. always used shortening and flour, but I don’t think that’s such a great idea in this day and time) at 325 degrees for 1 hour and 45 minutes or until done. (This is where the coffee and conversation come in.) Makes one very large cake for a very hungry family or group of friends.
Goldie’s Cook’s Notes
After being tired of hearing my constant pleas for the recipe, Mother Dippel finally caved and taught me how to make this delicious twist to the pound cake. Mother D. and I would often make this together, drinking coffee and talking about the latest installment of The Young and the Restless.
Spicy Apple Cider
2 cups water
2 cinnamon sticks
1 tablespoon whole cloves
2 quarts apple cider
1 lemon, sliced thin
1 orange, sliced thin
½ teaspoon whole allspice
All I do is combine water and spices in a large pot on stove and boil. Then I strain the mixture and pour the spiced water into my Crock-Pot. I add apple cider, lemon, and orange and cook over low heat till warm.
Makes 10 cups.
Donna’s Cook’s Notes Of course I know how to cook. After all, I cooked for Dad most of my childhood. In those days, my best friend in the kitchen was my mother’s old Betty Crocker cookbook, but nowadays I get most of my recipes from the Internet.
Apple Cinnamon Bread
1 cup water
5 tablespoons apple juice concentrate (frozen)
½ cup applesauce
1 teaspoon cinnamon
11/3 tablespoons brown sugar
½ teaspoon salt
2 cups whole wheat flour
3 tablespoons Vital gluten
2 cups bread flour
2 teaspoons yeast
1 extra tablespoon of flour if baking at high altitude
Bring ingredients to room temperature and pour into bread machine, in order. Select “sweet bread” and push start.
Lisa Leann’s Cook’s Notes
There is nothing that smells better on a cold morning than apple cinnamon bread. I used to make it for my kids every week. It was a Lambert house favorite. My, how I miss those days.
Oven-Fried Eggplant
½ cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1 eggplant
¼ cup mayonnaise
Combine first 4 ingredients in shallow dish. Peel eggplant and cut into ¼ inch slices. Spread both sides with mayo. Dredge in bread crumbs. Place on a lightly greased baking sheet. Bake at 400 degrees uncovered for 10–12 minutes or until browned.
Serves 4–6.
Lizzie’s Cook’s Notes
My sweet, sweet Aunt Bettye gave me this recipe many years ago when I was visiting her in her Atlanta home. I took one bite of this scrumptious dish and told her I absolutely had to have the recipe.
Homemade Vegetable Soup
1 large can V8 juice
1 diced medium onion
1 bay leaf
1 small can tomato sauce
2 packages mixed veggies
1 cup macaroni
Mrs. Dash to season
Place ingredients in a large pot. Slow simmer for several hours.
Goldie’s Cook’s Notes
This is another recipe given to me by my mother-in-law. I can still recall the day she made it for the first time. Of course, with the Dippel clan of men, she had to double the recipe. You’ll want to cook this in a large pot and let it simmer all day. Perfect for cold days . . . or cold hearts.
Mexican Tamales
5 pounds lean pork or beef, cooked and shredded
6–7 pounds fresh masa (corn flour)
1 ½ pounds lard
1 tablespoon salt
1 ½ pints red chili sauce (store-bought)
1 bundle oujas (corn shucks)
Completely cover the meat with water, add salt to taste, then slow boil in a large covered pot until completely done. Next, cool the meat and save the broth. When meat has cooled, shred it and mix it into the chili sauce. While meat is boiling, clean the oujas with warm water.
To make the masa, you can mix by hand or use a hand mixer. In a large bowl, mix the masa, lard, salt, and enough broth to make a smooth paste. Beat till a small amount (1 tsp.) is able to float in a cup of cool water. Spread masa, .-to ¼-inch thick, onto the oujas. Add a small amount of meat and roll up. Fold up ends of ouja and place (with the fold down) on a rack in a pan deep enough to steam. Add 1–2 inches water, cover with a tight-fitting lid, and steam about 1 ½ hours.
You can substitute or mix the beef or pork with chicken or fried beans.
This recipe will make 4–5 dozen Mexican tamales.
Vonnie’s Cook’s Notes
This recipe takes me back to a different time. Though the people in that time are long departed from my life, I think of them whenever I mix the masa. You’d think creating this dish would be too painful, but to tell you the truth, it’s my favorite way to remember those I’ll never forget.
Mama’s Broccoli Casserole
2 10-ounce packages frozen chopped broccoli
1 cup mayo
1 cup sharp cheddar cheese
1 can cream of mushroom soup
2 eggs
1 cup crushed Ritz crackers
Boil broccoli for 5 minutes, then drain and allow to cool.
In a separate bowl, mix mayo, cheese, soup, and eggs. Add broccoli to mixture; stir well and then place in buttered cooking dish. Sprinkle Ritz cracker crumbs on top. Bake at 325 degrees for 35 minutes.
Serves 6–8.
Evangeline’s Cook’s Notes
One taste and you’ll know why this was Ruth Ann’s favorite broccoli casserole recipe. How I wish she were here to eat it one more time. (By the way, Mama always made this for both Thanksgiving and the day after, cutting up the leftover turkey and adding it to the mixture. Beats a turkey sandwich any old day of the week.)
Lasagna
2 pounds ground beef
1 clove garlic, minced
1 tablespoon parsley flakes
1 tablespoon basil
2 teaspoons salt
1 can tomatoes
1 6-ounce can tomato paste
1 16-ounce package lasagna noodles
1 teaspoon olive oil
2 12-ounce cartons cottage cheese
2 beaten eggs
2 tablespoons parsley flakes
2 teaspoons salt
½ teaspoon pepper
½ cup grated Parmesan cheese
1 pound mozzarella cheese
Brown meat, drain off excess fat. Add next 6 ingredients, then simmer until mixture becomes thick. I find this usually takes about an hour.
Cook your noodles in boiling water with a teaspoon of olive oil and
some salt. Drain and rinse with cold water.
Meanwhile, combine cottage cheese with next 5 ingredients. In a 13-by-9-by-2-inch pan, make layers of this mixture, then noodles, and then mozzarella cheese, followed by meat mixture. Repeat. Bake at 375 for half an hour.
Serves 12 (3-inch square per serving).
Lizzie’s Cook’s Notes
On days when you have little else to do, make this up and, once cooled, seal and freeze. Perfect for last-minute luncheons, church socials, or days when you’re forced to visit friends who are dying.
Sal’s Denver Omelet
1 tablespoon butter
¼ cup chopped onion
¼ cup chopped green bell pepper
1/8 cup chopped ham
1/8 cup chopped bacon
3 eggs
1 tablespoon cream
1/8 teaspoon salt
1/8 teaspoon pepper
3 drops Tabasco sauce
¼ cup shredded cheese
Sauté onion, bell pepper, ham, and bacon in hot skillet with butter. In a small bowl, whip eggs lightly and add cream, salt, pepper, and Tabasco sauce. Add mixture to sautéed mix and let omelet brown on one side. Flip over and brown on the other side. Cover top with cheese, fold omelet in half, and serve.
Makes 1 large serving.
Donna’s Cook’s Notes
One of these babies first thing in the morning keeps me going till my late afternoon lunch break. It’s one of my favorite ways to start the day.
Indian Chai Tea
3 teabags black tea
4 cups water
1 3-inch cinnamon stick
1-inch piece of gingerroot cut into 4 slices
½ teaspoon cardamom seeds
½ teaspoon black peppercorns
½ teaspoon whole cloves
1 teaspoon whole coriander seeds
1 cup milk
honey
Bring water to boil. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat to drinking temperature. Be careful not to boil. Strain mixture through a clean cotton dish towel. Serve with honey to taste.
Lizzie’s Cook’s Notes
Years ago, when I volunteered at a nursing home in a nearby town, I was treated to India chai tea in the afternoons by one of the precious ladies I visited there. I hadn’t thought of drinking it again for years now and was thrilled when I learned that Jan had the recipe and actually enjoyed drinking it in the afternoons.
Lisa Leann’s Cinnamon Rolls
1 cup water a little warmer than room temperature
1 egg
3 cups bread flour
¼ cup sugar
2 tablespoons powdered milk
1 teaspoon salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
½ cup vanilla ice cream
½ cup brown sugar
½ cup butter, softened
1 tablespoon ground cinnamon
½ cup brown sugar
Preheat oven to 350 degrees. Pour water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter, and yeast into your bread machine. Set machine on the “dough” setting and turn on. As dough mixes, melt . cup butter in a small saucepan. Add brown sugar and ice cream and boil for two minutes to create caramel sauce. Pour sauce into bottom of lightly greased 9-by-13 pan.
When the bread machine has finished preparing the dough, place dough onto lightly floured surface. With rolling pin, shape dough into a rectangle, then spread with softened butter and sprinkle with cinnamon and brown sugar. Roll rectangle into a “log” then pinch edges to seal. Cut log into 12 rolls and place in pan of caramel. Allow dough to rise (about 45 minutes) until doubled in size.
Bake approximately 20 minutes, until golden brown. For high altitude baking, add 1 tablespoon of flour to the dough.
Vonnie’s Cook’s Notes
Use Lisa Leann’s secret weapon carefully. She tells me it’s a powerful persuader.
Chicken Marsala
4 boneless chicken breasts
½ cup flour
2 tablespoons butter (not margarine)
2 cups thinly sliced mushrooms
3 tablespoons chopped green onions
2 tablespoons olive oil
1 cup of marsala wine
½ cup chicken broth (canned works well)
salt and pepper to taste
Melt butter in skillet and sauté green onions and mushrooms. Remove mushrooms and onions from pan and set aside. Next, use mallet to pound chicken until thin. Dredge chicken in flour, then sauté in olive oil until thoroughly cooked. In saucepan, add wine, chicken broth, mushrooms, green onions, salt and pepper, and heat until bubbly, about 3 minutes. Pour sauce over chicken and serve.
Donna’s Cook’s Notes
This turned out to be a tasty recipe, and I loved using the mallet. I’ll have to remember to cook this whenever I feel especially frustrated—pounding chicken is a great stress reliever.
Breakfast Casserole
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 cup shredded cheddar cheese
1 pound mild sausage
4 slices of white bread (cubed)
Beat eggs, add milk, salt, and mustard. Gently stir in shredded cheddar cheese, sausage that has been browned and drained, and cubed white bread. Place in a buttered 9-by-13 casserole dish. Refrigerate overnight. Place in a cold oven set at 350 degrees and bake 45 minutes. Serve and watch it disappear!
Goldie’s Cook’s Notes
According to the women’s magazine I got from Lizzie, this recipe is the favorite Christmas morning recipe of a famous Christian radio talk show hostess. I tried it once, and I have to admit it’s both easy and delicious!
Daffodil Cake
1 can (1 pound and 4 ounces) crushed pineapple
2 eggs
1 teaspoon rum extract
1 lemon cake mix
1 package creamy vanilla frosting mix
¼ cup butter
½ cup coconut
Drain pineapple, reserving the syrup. Combine syrup, eggs, and ½ teaspoon rum extract in large mixing bowl. Add cake mix. Beat 4 minutes, then fold in drained pineapple. Spoon into 2 greased 9-inch round cake pans. Bake at 350 degrees for 40–45 minutes. Cool 10 minutes, then turn cake out of pan. Cool another half hour. Prepare frosting mix by adding butter and ½ teaspoon rum extract. Spread . of frosting between the layers, then sprinkle with ¼ cup coconut. Frost cake with remaining frosting and sprinkle with remaining coconut.
Follow instructions on cake box for high altitude directions.
Lisa Leann’s Cook’s Notes
I’d forgotten about this recipe, and really, I think it’s one of the reasons Henry fell in love with me.
Sweet and Sour Chicken
6 tablespoons olive oil
6 tablespoons soy sauce
6 tablespoons honey
3 tablespoons white vinegar
1 ½ teaspoons dried thyme
1 ½ teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground allspice
1 teaspoon pepper
4 skinless boneless chicken breasts
2 cups hot cooked white rice
Preheat oven to 375 degrees. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice, and pepper in a shallow baking dish; mix well. Pierce both sides of each chicken breast with a fork. Place in baking dish; turn chicken several times using tongs.
Bake chicken, basting several times with sauce, for 30 minutes. Spoon rice onto a serving platter.
Arrange chicken over rice. Drizzle a small amount of sauce over chicken. Serve remaining sauce on the side.
Evangeline’s Cook’s Notes
Well, if you’re a glutton for punishment and the local Chinese restaurant just doesn’t “do it” for you, here’s the way to do it at home. It ta
kes longer, but I’ll have to admit it does taste better.
Apple-Rhubarb Custard Pie
2 eggs, beaten
2/3 tablespoon milk