Sausage Rolls

Submitted by Ruth on

Picture: 

Ingredients: 

1/2 lb. ground pork
1/2 lb. ground lamb, veal or turkey ( I always use turkey as the other 2 are hard to find and expensive)
1 small onion, diced
3 oz. shredded suet
3/4 cup bread crumbs
1/4 lemon zest or 1 tsp. dried lemon peal
1 tbls. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. grated nutmeg
1/2 tsp. fresh herbs (parsley, rosemary, basil and bit of salt and pepper. I use dried most of the time)
1/2 tsp. sage powder
1 egg, beaten
flour for coating
1 package of frozen puff pastry, thawed

Directions: 

Sausage meat filling:
-Put the first 13 ingredients in a bowl and mix well. Add the egg and mix again with your hands until everything is thoroughly combined.

Sausage Rolls:
-Take one section of pastry from the box and roll out thinly into a rectangle approximately 9x9". Put the other half section of pastry dough into a freezer bag and refreeze. Slice the rolled out piece of dough down the middle.
-Divided the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry. As the picture shows the flour keeps the mixture from sticking to your hands so you can work with it. The rolls should be about 1" in diameter.
-Lay a roll of sausage meat down the center of each strip, brush the edges down with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
-Brush the length of the two rolls with milk, then cut each into slices about 1 1/2-2 inches long.
-Place on a baking sheet at 400 degrees for 25 minuets.Then reduce the temperature to 350 degrees and cook for about 10 more minutes.

*Can be served hot or cold, as appetizers or a main course. These are really good cold! You wouldn't think it being a meat pastry, but I make them the night before a road trip, eat them for dinner, let them warm to room temperature in the car and have them for lunch on the road. Soo good!

Suet-You can get this in the meat department at your grocery. You will probably have to ask for it. I buy it by the lb, and package it, then freeze until needed.

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Grandma's Popcorn Balls

Submitted by Ruth on

Ingredients: 

6 quarts popped popcorn
1 cup sugar
1 cup Karo syrup
1 package of flavored jello

Directions: 

Prepare popcorn. Cook mixture until it boils, then pour over popcorn mixing gradually. Form into balls and let cool.

-This is my Grandma Bridges recipe that I had as a child.

Sweet Cherry Pie

Submitted by Ruth on

Picture: 

Ingredients: 

5 cups sweet cherries, pitted
3/4 cup sugar
1/4 cup cornstarch
3 tbls. flour
Pie Crust:
1 1/2 cups flour
1/2 tsp. salt
1/2 cup butter flavored crisco
4-5 tbls. cold water
Glaze:
1/4 cup powder sugar
1/4 cup water

Directions: 

Take the cherries and pit them, then add the sugar, cornstarch, and flour. Mix together thoroughly and set aside.

Mix the crust ingredients together with a pastry cutter. When mixed throughly, take a piece of wax paper and place on counter top. Divide dough into two halves and place the first half on the wax paper, putting a second piece on top. Roll the dough out to fit a 9" pie pan. Take the piece of wax paper off the crust and put it face down into the pie pan, rolling the second piece of wax paper away as you go. Repeat for the top.

Bake at 425° for 10min then 350° for 30-40mins.

Glaze:
Take the powder sugar and water and mix until lumps are gone. should be a thickened consistency like egg yoke. Poor over pie as soon as it's out of the over. This is sooooo yummy!

-My Aunt Debb taught me the glaze trick and I love it! Very good on Apple pies as well.

Cherry Swirl Bars

Submitted by Ruth on

Ingredients: 

1 cup margarine
1 3/4 cup sugar
4 eggs
1 tsp. vanilla
2 1/2 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 can cherry pie filling

Directions: 

Mix margarine, sugar, eggs and vanilla together. Add flour, baking powder and salt. Pat half the dough mix in greased 9x13" pan, spread can of pie filling over this. Pat rest of dough on top. Bake at 350 degrees for 40 minutes.

While warm frost with glaze made from powdered sugar, milk, margarine and vanilla.

From: Glorious Grub Cookbook By. Joan Stewart

Individual Cheesecakes

Submitted by Ruth on

Ingredients: 

12 vanilla wafers
2 8oz. packages of cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs

Directions: 

Line cupcake pan with cupcake liners. Place 1 vanilla wafer in each cup. Mix cream cheese, vanilla and sugar on med speed until well blended. Add eggs, mixing well. Pour over wafers, filling 3/4 full. Bake at 325 degrees for 25 minutes.

- This is 1 of my husbands favorite cheesecake desserts and by far the easiest!
From: Glorious Grub Cookbook By. Joan Stewart

Bread Pudding

Submitted by Ruth on

Ingredients: 

2-3 cups bread
1 quart milk
1/4 tsp. salt
1/2 cup raisins (optional)
2 eggs
1/2 cup sugar
1 tsp. vanilla

Directions: 

Soak bread in milk until soft. Heat over medium high heat until nearly boiling. Beat eggs until light, add sugar, salt and vanilla to eggs. When well mixed, stir into bread and milk mixture. Pour into a 1 1/2 quart baking dish, set in a pan of hot water and bake at 325 degrees about 1 hour or until done.

From: Glorious Grub Cookbook By. Joan Stewart

Bavarian Creme and Berry Sauce

Submitted by Ruth on

Picture: 

Ingredients: 

Creme:
1 cup sugar
2 envelopes of unflavored gelatin
2 1/4 cup water
1 1/2 cups sour cream
2 tsp. vanilla
1 1/2 cups heavy creme, whipped
Topping:
1 pkg. frozen berrries
2 tbsp. cornstarch
1/4 cup sugar (depending on berries used)

Directions: 

For creme:
Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour creme and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped creme with wire whisk until well blended. Pour into greased (I use Pam) 6 cup ring mold (I use a bunt pant and it works well). Chill until set.

For Topping:
Mix cornstarch and sugar, add berries and cool until thickened. Cool.

To un-mold creme, take a spatula and run along the side, then turn onto serving platter. if you have trouble getting it out, run some hot water over the mold and it should slide right out.

Serve topping in small bowl in center of ring if using a ring mold.

-This is the most wonderful dessert!
From: Glorious Grub Cookbook By. Joan Stewart

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Kushari

Submitted by Ruth on

Picture: 

Ingredients: 

2 cups brown lentils (16 oz. bag)
1 1/4 cup basmati rice
2 cups elbow macaroni (12 oz. bag - I used shell noodles)
4 tbsp. chopped garlic
2 onions, sliced and quartered
2-28oz. cans of chopped tomatoes
1 15oz can tomato sauce
5 tbsp. chili powder
3 tbsp. olive oil

Directions: 

Cook the lentils in a large soup pot with about 8 cups of water. They will take about 40 minutes to get mostly soft. When close to being soft add the rice and cook another 15-20 minutes.

Meanwhile boil the pasta with 1 tbsp. olive oil and a dash of salt, until cooked, drain and set aside.

Slice onions and saute in 2 tbls. olive oil with the garlic until soft. Add the cans of tomatoes, tomato sauce and chili powder. Simmer a few minuets then add the pasta.

When the lentils and rice are fully cooked add to the tomato mixture.

-You can make this spicier by adding more chili powder.
-This is a traditional National dish in Egypt and can be served over spaghetti noodles as well.

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Beef Tacos

Submitted by Ruth on

Picture: 

Ingredients: 

tortillas
ground beef mixture
1/2 cup olives, sliced
1/2 onion, finely chopped
shredded lettuce
2 tomatoes, chopped
sour cream
salsa
shredded cheese

Directions: 

Make your Beef Taco Mix. Then mix up and make your Homemade Tortillas. Of course you can just substitute store bought tortillas, but these hand-made ones are really easy and yummy.

Chop up all the ingredients listed. These tacos can be anything you want so if there's something listed you don't like leave it off. Also add things you like for example jalapenos and such.

Take your tortilla, place meat on it, then all of the lovely ingredients to taste.

-Enjoy!

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Homemade Tortillas

Submitted by Ruth on

Picture: 

Ingredients: 

2 cups all purpose flour
1/2 tsp. salt
1 cup water
3 tbsp. olive oli

Directions: 

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead for a couple minutes. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over med-high (almost high) heat for 1-2 minutes on each side or until lightly browned.

-This would work really well to make wheat tortillas too. Just add 1/2 what flour and 1/2 white.

These were really yummy!

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