Brownies

Ingredients: 

1 1/2 cup margarine, melted
3 cups sugar
1 Tblsp. vanilla (Madagascar)
6 eggs
1 1/2 cups flour
1 cup cocoa powder
1 tsp. baking powder
1 tsp. salt

Directions: 

Melt margarine, blend in sugar and vanilla. Add eggs, beating well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 9 x 13 inch baking pan. Bake at 350 degrees for 40-45 minutes. Cool and dust with powdered sugar.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Brownies

Ingredients: 

1 1/2 cup margarine, melted
3 cups sugar
1 tbsp. vanilla (Madagascar)
6 eggs
1 1/2 cups flour
1 cup cocoa powder
1 tsp. baking powder
1 tsp. salt

Directions: 

Melt margarine, blend in sugar and vanilla. Add eggs, beating well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 9 x 13 inch baking pan. Bake at 350 degrees for 40-45 minutes. Cool and dust with powdered sugar.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Chicken Spinach Puff Pastry

Picture: 

Ingredients: 

4 chicken breasts (pounded with a mallet to 1/4 inch thickness)
1 package frozen spinach
1/2 cup cream cheese
1 package of Puff Pastry
milk

Directions: 

Take your 4 chicken breasts, place them on a cutting board and pound to 1/4 thickness. (I put Cling Wrap over the chicken to prevent splatter) Spread cream cheese on half of the chicken breast. Then on top of cream cheese, spread 1/8 cup of spinach. Fold the chicken breast over.

Take 1 sheet of the Puff Pastry and unfold. Cut into 4 squares. Take each square and roll out with a rolling pin and a little flour. Place the stuffed chicken breast in the center of the rolled Puff Pastry. Fold the bottom over the chicken, then wet the sides with a tiny amount of water and fold in. Wet the top and fold as well. Place on a baking sheet and brush with milk.

Bake at 350 for about 35 minutes or until crust is golden brown.

-Enjoy!

These are the exact same tools I use for this recipe. I like using the plastic cutting board especially with meat because you can sterilize it unlike a wood cutting board. Also I can just through it in the dishwasher.

Ratatouille

Picture: 

Ingredients: 

4 tbsp. olive oil
2 cloves of garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
1 yellow or red bell pepper, sliced
4 large tomatoes, coarsely chopped, or 2 cans (14.5 oz. each) diced tomatoes
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
2 tbsp. chopped fresh parsley (1 tbsp. dried)
12 fresh green beans, optional (chop off ends and cut in half)

Directions: 

Chop all the vegetables and put into a 9x13 inch baking dish. Add olive oil and spices to vegetables and toss to coat. Cover with tin foil and Bake at 350 for 45 minutes or until vegetables are tender.

-Very Yummy!

Tags: 

Omelette

Ingredients: 

8 eggs
1/4 cup milk
2 tbsp. margarine
shredded cheese
chopped ham

Directions: 

Break eggs into mixing bowl. Beat fork or wire whisk until well blended. Add milk. Heat margarine in skillet over low heat. Add eggs and let cook. When eggs appear set on bottom, gently lift edges with spatula allowing uncooked eggs to run underneath. When cooked sprinkle on cheddar cheese and/or chopped ham and cook until cheese is melted and ham is heated through. You may add other ingredients at this time such as muchrooms, onion, green pepper, etc.

Fold omelette in center and serve.

From: Glorious Grub Cookbook By. Joan Stewart

Meat Loaf

Ingredients: 

1 1/2 lbs. hamburger
1 egg
1/4 cup oatmeal
1/4 cup ketchup
Alpine Seasoning
season salt
steak sauce
Worcestershire sauce
salsa (optional)
applesauce (optional)
chili sauce (optional)

Directions: 

Combine the first four ingredients. Season as desired and add any of the sauces or salsas in about 1 tbsp. amounts. You may need more oatmeal if you add too much sauce. You may substitute bread torn in small pieces for oatmeal.

Pat into a loaf pan, make an indentation in the top, long and narrow and add applesauce, chili sauce or salsa. Bake at 350 degrees for 1 hour.

From: Glorious Grub Cookbook By. Joan Stewart

-You can also bake the meat loaf on a broiler pan. It works very well to drain the grease off.

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

Macaroni and Hamburger

Ingredients: 

macaroni
1 lb. hamburger
Alpine Seasoning
1 can tomato soup

Directions: 

Cook macaroni as per package directions. Drain. While macaroni is cooking brown hamburger and season to taste. Drain hamburger and combine with cooked macaroni. Add tomato soup and stir. Heat over low heat until heated through.

-If you need more moisture in this recipe you can add V8 juice, tomato sauce or canned tomatoes. All make different, but delicious dish.

-You may also add about 3-4 slices of American or grated cheese or parmesan cheese for a variation.

From: Glorious Grub Cookbook By. Joan Stewart

Macaroni and Cheese

Ingredients: 

macaroni
shredded cheddar cheese, about 1 lb.
milk
salt and pepper

Directions: 

Cook macaroni per package directions. Drain. Add shredded cheese to hot macaroni. Salt and pepper to taste and add milk- about 1/3 way up the pan. Heat over low heat, stirring frequently until cheese melts.

From: Glorious Grub Cookbook By. Joan Stewart

Liver and Onions

Ingredients: 

1 cup flour
1 tsp. paprika
1/4 tsp. garlic powder
salt and pepper
1-2 lbs. beef liver
1 onion sliced
1/4 cup water
2 tbsp. cornstartch
3 tbsp. soy sauce
oil or margarine for frying

Directions: 

Mix flour, paprika, garlic powder, salt and pepper together. Coat beef liver on both sides in flour mixture and fry in oil or margarine until browned on each side about 3-5 minutes per side. Remove liver from frying pan and add sliced onion until translucent. Mix cornstarch with water and add soy sauce. Pour into skillet and cook until mixture becomes thick and clear. Serve poured over liver.

From: Glorious Grub Cookbook By. Joan Stewart

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Lasagna

Ingredients: 

1 lb. hamburger
1/2 cup chopped onion
1 clove garlic, minced
1 32-ounce jar spaghetti sauce
3/4 cup water
8 oz. lasagna noodles
2 cups ricotta cheese or cottage cheese
1/2 cup parmesan cheese
1 tbsp. chopped parsley
3 cups shredded mozzarella cheese

Directions: 

Heat oven to 375 degrees. In skillet brown hamburger, onion and garlic, drain. Return beef mixture to skillet and stir in spaghetti sauce and water. In 13x9 inch baking dish layer one third of sauce mixture, half of uncooked lasagna noodles, half of combines ricotta cheese, 1/4 cup parmesan cheese and parsley, and half of mozzarella cheese; repeat layers ending with sauce mixture. Cover in foil. Bake 1 hour, then uncover; sprinkle with remaining parmesan cheese. Let stand 10 minutes before serving.

From: Glorious Grub Cookbook By. Joan Stewart

Pages

Subscribe to Ruth's Food RSS