Cathy's Crab and Artichoke Heart Omelet with Hollandaise Sauce

Ingr:
6 ounces flaked crabmeat

2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Mix the flaked crabmeat with the cheese and season with salt and pepper. Lightly beat the eggs in a bowl with the water and salt and pepper. Melt the butter in a small skillet and when the froth subsides, pour in the eggs. Place the crab and cheese on top of the eggs just when the eggs are beginning to set. Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.

Hollandaise sauce:


Place 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan or double boiler.With a hand whisk, whisk all the ingredients until blended together. Cut the butter into small chunks and add to the saucepan. Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Whisk until all of the butter has blended into the eggs. If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce. Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens  Remove from heat and keep the sauce warm before serving for up to 30 minutes.

Heavenly Low Country Creamy Grits

Ingr:
4 cups water plus additional as necessary

3 cups milk half-and-half or heavy cream
2 cups grits preferably Anson Mill; not instant)
4 to 8 tablespoons unsalted butter
Salt and freshly cracked black pepper

In a pot over medium heat, bring 4 cups of water and the milk, half-and-half or cream to a gentle simmer. Using a wooden spoon, stir in the grits. Cook, stirring constantly, for 5 minutes. Then reduce the heat to medium-low and cook, stirring and scraping the bottom of the pot frequently to prevent the grits from scorching and sticking, for 1 1/2 hours. It may be necessary to add additional water; if this is the case, warm it over medium heat before adding. Remove from the heat, add the butter and stir until it melts. Season with salt and pepper to taste. Cover to keep warm. Serve alone or under soups and stews or seafood recipes.

Ukrainian Chicken Kiev

Ingr:
½ cup butter
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
2 quarts vegetable oil for frying

In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and chill.

Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour. In a deep fryer or pan, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Cathy's Homemade Egg Rolls

Ing:

1 small can water chestnuts, chpped

1 small can baby shrimp

3 green onions

1 clove garlic, minced

2 cups bean sprouts

1 tbsp white wine

7 or 8 mushrooms, chopped

2 tbsp soy sauce

1/2 tbsp corn starch

1 tsp cracked pepper

1 lb Wonton wrappers

1 egg, beaten

Peanut oil for frying

Hot sauce:

1 tbsp dry mustard mixed with water to make paste

Mix first 10 ingredients in a bowl. Place 1 heaping tablespoon of filling in the center of each large wonton. Bruh around the edges with beaten egg and roll. Heat 2 inches of peanut or sesame oil in a skillet or wok. Fry each egg roll at med-high temp until golden brown. Drain on paper towels. Serve with hot mustard sauce - see below or sweet and sour sauce.

Cathy's Texas Fajitas

Ingr:

1 skirt steak

1 green, 1 red and one yellow pepper, sliced

1 red onion

2-3 cloves garlic

2 cups low salt soy sauce

2 cups Worcestershire sauce
1/4 cup pineapple juice

Juice of 1/2 lime

Trim membrance from skirt steak and cut lengthwise into 6 oz pieces, 3/4 inches thick. Marinade overnight (see marinade recipe below). Grill over high heat to sear and then lower heat to grill until cooked to taste, turning often. This is about 6-8 minuyrd. Baste with mix of soy sauce, Worcestershire sauce, pineapple and lime juice. Slice in thin strips, add grilled peppers and onions and roll in heated flour tortilla. Serve with pico de gallo, black eyed peas and corn bread.

Fajita marinade:

4 cups low salt soy sauce

1 cup brown sugar

1 tsp garlic powder

1 tsp onion powder

8 tbsp (1/2 cup) fresh lemon juice

4 tsp ground ginger

Marinade skirt steaks 2-24 hours. Serves 4.

Beef Stroganoff with Homemade Noodles

Ingr

2 lb round steak cut into 1 inch cubes

2 Tbsp vegetable oil for browning meat

1 medium onion, chopped

6-8 cloves of garlic, finally chopped

1/2 lb of sliced fresh mushrooms

1 cup sour cream

8 oz can tomato sauce

1 tsp salt

1/8 tsp pepper

1 Tbsp Worchestershire sause.

12 Tbsp found and 2 Tbsp water used to thicken sauce, if desired.

Brown meat and add onions. Cook a few minutes more. Add remaining ingredients except flour and water Stir. Cover and simmer for 2 hour or until meat is tender. May add mushrooms just before serving. Enjoy.

Cathy's Blender Mayonnaise

Ingr
2 large egg yolks
3 tablespoons of lemon juice
1/4 teaspoon salt
Pinch of white pepper
1/2 tsp dry mustard
1 cup extra light olive oil

Place egg yolks, lemon juice, salt, and pepper into a mixing bowl and whisk until smooth and light. Whisk the olive oil, a few drops at a ime, into the mixture. Make sure that the mixture is fully blended before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emulsion. Once all the oil has been whisked in, refrigerate for up to a week.

Authentic Italian Cream Cake

Ingr:

3 1/2 cups shredded coconut

1 1/2 cup unsalted butter
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped pecans
Frosting:
2 - 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons vanilla
12 ounces confectioners' sugar
1 - 8-ounce jar raspberry preserves
Heat oven to 325F. Grease and flour 3 - 8-inch cake pans. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside. Cream butter
and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and pecans. Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

Frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer, first. Spread raspberry preserves on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake. Mange!

Cathy's Homemade Cheese Ravioli

Ingr:

Homemade Spaghetti Sauce

Dough:

3 cups of flour

5 egg yolks

½ tsp salt
Enough water to make a smooth dough (if needed)

Beat the egg yolks and add them and the salt to a mixing bowl already filled with flour. Use your hands and mix to form a dough. If you can’t get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough. Knead the dough for about 10 minutes, or until it is smooth and stretchy. Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much.

Roll out or put through pasta maker, roll over form, fill - -see below--  and seal. Do not overfill.

Filling:
 
1 cup grated scamorza cheese
1/2 cup grated parmaesan cheese
1 lb ricotta cheese
1/4 bunch fresh parsely
1/2 tsp cracked pepper
1 tsp salt
1/4 cup chopped spinach
 
After filling and sealing, chill. Drop ravioli into salted boiling water (add salt after bringing to boil) and cook for 4-5 minutes. Serve

Aunt Marilyn's Applesauce Spice Cake

Ingr:

2 3/4 cup cake flour or 2 1/2 cup all purpose flour

2 cups sugar

1/4 rsp baking powder

1 1/2 tsp soda

1 1/2 tsp salt

3/4 tsp cinnamon

1/2 tsp cloves

1/2 tsp allspice

1/2 cup butter

1/2 cup water

1 1/2 cup unsweetened applesauce

2 eggs

1/2 cup chopped nuts

1 cup raisins

Heat oven to 350 degrees. Grease and flour pan. Blend dry ingredients. Add together shortening, water and applesauce. Beat 2 minutes. Scrape bowl and add eggs. Beat 2 more minutes. Stir in raisins ad nuts. Pour into pans. Bake layers 30-35 minutes or  a 9 x 13 inch pan 40-45 minutes. Cool.

Cathy's Best Chocolate Cake Ever (with Cocoa Cream Cheese Frosting)

Ing:
1 cup butter, softened
2/1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup cocoa
3 cups sifted flour
2 tsp baking soda
1/2 tsp salt
2 cups milk

Cream butter and sugar unil light. Add eggs, one at a time, beating well after eah addition. Add vanilla. Sift together cocoa, flour, baking soda and salt. Add to creamed mix alternatively with buttermilk, beginning and ending with dry ingredients. Pour into well greased and floured pans. Bake at 350 degrees as follows:

for 3 - 9 inch pans - 30 to 35 minutes
for a 13 by 9 inch pan 55 to 60 minutes


Cream Cheese Frosting:

Blend together 3- 3oz pkg of softened cream cheese and 1/3 cup butter. Mix togetehr 6 cups sifted confectioners sugar and 1 cup cocoa. Add sugar mix to butter mix, gradually. Blend in 5 to 7 tablespoons of light cream.


Yum!

Mom's Almond Chicken

Ingr:

1 1/2 cup almonds sliced, lightly toasted
4 each chicken breasts halves, boneless, skinless
1 x salt and black pepper
1/4 cup flour, all-purpose
1 each egg beaten with 2 tsp. water
1/4 cup butter melted
1 teaspoon lemon juice
1 1/2 teaspoon basil fresh, chopped, or 1/2 tsp dried

With hands, lightly crush almonds into small pieces; reserve.
Lightly flatten chicken breasts. Season with salt and pepper.
Dredge chicken in flour. Pat off excess flour. Dip chicken in beaten egg.
Press each chicken breast in almonds, covering chicken well.
Place on buttered baking sheet.
Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.
Meanwhile, combine butter, lemon juice, and basil.
Drizzle over cooked chicken breasts

Strawberries Romanoff

Ingr:

2 quarts fresh strawberries

Sugar

1 Pt vanilla ice cream

1 cup whipping cream

Juice of 1 lemon

1/4 cup Cointreau ( or Grand Marnier)

Wash and stem berries, sweeten to taste. Whip theice cream slightly. Whip th cream until very stiff and fold into ic cream. Add lemon juice and Cointreau, stir. Pour over berries. Serve in frosted bowls.

Molasses Cake

Ingr:
1/2 c. butter
1/2 c. brown sugar
1/2 c. molasses
1 egg
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
3/4 tsp. soda
1 tsp. mixed spices
1/2 c. milk
Cream butter and sugar. Stir in molasses beaten with egg. Resift flour with other dry ingredients. Add sifted ingredients alternately with milk. Bake cake in greased 9 inch tube pan in moderate oven 350 degrees for about 45 minutes. Serve warm with raisin sauce.

RAISIN SAUCE FOR MOLASSES CAKE:
1 1/2 c. water
1/3 c. raisins
1/4 c. sugar
1/8 tsp. salt
2 tbsp. butter
1 tsp. flour
1 tsp. nutmeg or lemon rind

Boil first 4 ingredients 15 minutes. Melt butter, stir in flour. Add sauce slowly. Stir until it boils. Add flavoring.

Peanut Blossoms

Ingr

1 cup sugar

1 cup brown sgar

1 cup butter

2 eggs

1/4 cup milk

2tsps vanilla

3 1/2 cups flour

2 tsps baking soda

1 tsp salt

2 10 oz pkg milk chocolate candies

Crem sugrs, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, sod and salt. Stir into egg mix. Shape into balls and roll in white sugar. Place on ungreased cookie sheet. Bake at 350 degrees. After removing from oven, immediately press a hershey's kisss into the center of each cookie. Makes 7 dozen.

Grandma Mariotti's Gugelhupf

Ingr:
1/2 cup dark seedless raisins
1/4 cup dark rum
2 pkg active dry yeast
Pinch of sugar
1/4 cup warm water
1/2 lb unsalted butter, softened
1/2 cup sugar
6 egg yolks
2 1/2 tsp grated lemon peel
1/2 tsp vanilla
1/4 tsp salt
2 cups sifted flour
4 eg whites
1/8 cup blanched almonds

Soak rasins in rum for 1/2 hr. Drain well. Dissolve yeast with pinch of sugar in lukewarm water. Cream butter with 1/4 cup of the sugar. Stir in dissolved yeast. Beat in egg yolks one at a time.  Add lemon peel, vanilla, salt and risings. Add flour gradually, beating well after each addition. Beat egg whites until stiff peaks form, fold egg whites into yeast batter. Buter a 10 inch Gugelhupf or Bundt pan. Arranges almonds in a circle in the bottom of pan. Carefully spoon batter into pan. Allow to rise until doubled -- about 1.5 hours. Bake in preheated oven at 350 degrees for about 40 minutes. Cool about 10 minutes in pan, then invert. Cool completely on rack. Dust lightly with confectioner's sugar. Serve.

Nana's Date Oatmeal Cookies

Ingr:

1 1/2 cups sifted flour

1 tsp baking owder

1/2 tsp salt

1 tsp soda

1 tsp cinnamon

1 tsp allspice

1/2 cups butter

1 cup sugar

3 eggs well beaten

1/ cup milk

2 cups uncooked rolled oats

1 cup chopped dates

1 cup coconut

1/2 cup nuts

Combine the flour, baking powder, salt, soda and spices, sifting twice. Cream the butter gradually adding the sugar and cream. Add the beaten eggs and stir in the oats and milk. Sift the flour over the dates, nuts and coconut. Mix well. Stir into the oatmeal mix. Drop by small tablespoonfuls onto lightly grease cookie sheet, 3 inches apart. Bake in 350 degree oven for 10-12 minutes or until delicately browned. makes about 3 dozen.

Nana's Date and Nut Bars

Ingr:

3/4 cup sifted all purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup brown sugar

3 eggs, beaten

1/4 cup melted butter

1 cup chopped nuts

2 cups chopped dates

Sift together first three ingredients. Add and mix in brown sugar. Add and mix well, eggs and butter. Stir in nuts and dates.  Spread in a well-greased 10 x 6 1/2 x 1 1/2 inch pan. Bake at 325 degrees about 50 minutes. Remove from ovn. Cool. Cut in bars. Icing optional.

Cioppino

Ingr:

2 lb crab

3 med mushrooms, sliced

2 scallions, sliced

1 clove of garlic, crushed

1 tbsp olive oil

4 clams

4 mussels

4 prawns

1/2 cup dry white wine

1/2 cup clam juice

1/2 Plum tomato, peeled and chopped

1/4 cup homemade marinara sauce.

Dash tobasco sauce

Dash worchestershire sauce

Saute' scallion, musrooms and garlic in olive oil. Add shelfish and coat with oil. dd wine and reduce by half. Add chopped tomato and simmer ove medium heat for a few mintes. Add remaining ingredients and bring to a boil. Reduce to simmerand cook for fifteen to twenty minutes. Serves two.

Red, White and Blue Salad

Ingr:

1 can blueberries, drained

2 cups hot water

2 pkgs raspberry jello

1 pkg frozen raspberries

1/2 pt light cream

1/2 cup sugar

1 envelop plain gelatin

1/4 cup cold water

1/2 pt sour cream

1 tsp vanilla

Dissolve 1 pkg raspberry jello in half of hot water, add raspberries and gel in bottom of 13 by 9 inch pan for a couple of hours.

Heat cream and suar until hot. Mix unflavored gelatin in cold water. Add to light cream mixture. Add sour cream and vanilla to mix and chill. Spread on top of gelled mixture. Gel for a couple of hours. Dissolve second pkg raspberry jello in last half of hot water and addblueberries. Cool. Add to top of gelled mix and gel overnight.

Polynesian Meatballs

Ingr:
2lbs round ef
1egg, beaen
1 1/2 cups par-boiled rice
1 small onion, chopped
1 tsp baking powder
1/2 tsp salt
1 tsp pepper
1 tsp soy salt
1 small jar pickled pimentos

To make meatballs, mix all ingredients together, shape into  24 balls. Place in shallow dish in  preheated oven at 350 degrees for 20 min, turnin



Sauce:
1 20 oz can pineapple chunks, drained (reserve juice)
Water plus reserved juice to make 1.5 cups
2 1/2 tbsp cornstarch
3/4 cup chopped green pepper
1/3 cup brown sugar
3/4 cup sliced celery
3 tbsp soy sauce

Anise Duck

1 bunch scallions, chopped
5-6 Star anise cloves
Duck giblets
Duck
1/2 cup sugar
1 tbsp sherry
3/4 cup soy sauce
1/2 cup water

Place scallions, anise, giblets and duck, breast side down into bottom of a heavy covered pot. Pour the combined next four ingredients over it. Cover tightly. Bring to boil and then simmer 1.5 to 2 hours. When half done, turn duckling. Remove when done and cut duck into serving pieces. Refrigerate liquide so fat rises and congeals.Skim off fat. Heat sauce 15 minutes before serving. Crisp duck under broiler, skin side up. Serve duck with liquid separately. Serve with steamed vegetables and saffron rice.

Potica

Dough:
1/2 cup warm (110 degrees) water
1 pkg dry yeast
1 cup milk, warm
1/4 cup butter
1 tsp salt
3 1/2 to 3 3/4 cups flour
2 egg yolks, beaten

Filling:
6 tbsp cream, warm
2 cups walnuts, ground
2/3 cups sugar
1/2 tsp salt
2 tsp vanilla
2 tbsp butter
2 egg white
2 tbsp bread crumbs

Day before: springkle yeast over water, stir. Mix milk, sugar, butter, salt and cool. Add 3 cups flour, beating well, add yeast, egg yolks and enough additionl flour to make a soft dough. Beat. Turn out on floured surface, cover and let stand 10 min. Knead 9-10 minutes. Place in greased bowl, turn, cover and let rise until doubled (1.5 hour). Punch down, let rise again, 45 min. Grease two 9 x 5 x 3 inch baking pans. Make filling: sitr walnuts into cream. Add sugar, salt and vanilla. Melt butter in frying pan, add bread crumbs, saute' and add to nut ix. Remove 2 tbsp from egg whites then beat until stiff. Fold into nut mix. Punch down dough, divide and roll each half into 16 by 9 inch piece. Spread half of filling on each. Roll up as with a jelly roll. Let rie until almost doubled -- 35-40 min. Bake 35-40 min in a 375 degree oven -- until hollow sounding when tapped. When dne, remove from pan, la on a rack. Brush with reserved egg white. Serve next day.

Chocolate Banana Cream Pie

Ingr:
1 8 inch baked pie shell
3 tbsp cornstarch
3/4 cup sugar
1/2 tsp salt
2 cups milk
2 egg yolks, well-beaten
1.5 oz, baking chocolate, in pieces
1 tbsp butter
2-3 bananas, sliced
1/2 cup sweetened whipping cream

Blend cornstarch, sugar and salt in the top of a double boiler. Slowly stir in milk and egg yolks. Add baking chocolate and cook over simmering water, stirring constantly until thickened. Cover and cook for 5 minutes. Remove from heat and add butter and vanilla. Cover bottom of pie shell with a small amount of filling. Place sliced bananas on top and cover with remaining filling. Place plastic wrap directly on top of pudding and chill. At serving time, add whipping cream and garnish as desired.

Nana's Never Fail Chocolate Cake

Ingr:
2 eggs
1 cup butter
3 cups flour
1/2 cup cocoa
1 cup sour milk
2 tsp vanilla
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 cup boiling water

Put all ingredients in a bowl in the order given. DO NOT MIX until LAST item is added. THEN mix thoroughly. Bake in a 9 by 13 inch greased and floured pan at 350 degrees until toothpick inserted in middle come out clean -- about 35-40 min.

Aunt Marilyn's Date Cake with Broiled Icing

Ingr:
1 up boiling water
1/4 lb (1 cup) chopped dates
1 tsp soda
1 cup sugar
1/2 cup butter
1 egg
1 1/2 cups sifted flour
1 tsp salt
1 tsp vanilla

Icing:
4 tbsp melted butter
1/2 cup brown sugar
2 tbsp milk
1 cup coconut
chopped nuts (opt)
our boiling water over dates an soda. Let stand while mixing batter-- cream sugarand butter. Add eggand beat again. Add flour and salt -- alternating with  dates and soda mix. Add vanilla -- pour into greased and floured 9 x 12 inch pan. Bake for 45 minutes at 350 degrees.
Immediately after cake is taken out of oven, spread icing evenly over cake. Set oven on broiland lightly brown icing -- watching carefully. 
Serve -- do not remove from pan as this is a very moist cake.

Cathy's Cannolis

Ingr:
1 3/4 unsifted flour
1/2 tsp salt
2 tbsp sugar
1 egg, slightly beaten
2 tbsp firm butter in small "peas"
1/4 cup Sutern (dry)

1 egg whit (slightly beaten)
Pizzelle iron or oil for frying

Ricotta filling:
2 cups ricotta cheese, whipped
3/4 cup unsifted powdered sugar
2 tsp vanilla
1 cup whipped heavy cream
1 tsp orange rind
1/4 cup chopped milk chocolate

Mix cannoli ingredients in order listed. Make cannolis with iron or fry, drain on paper towels and roll when still warm.

To make filling whip the ricotta cheese and powdered sugar, together, fold in vanilla, whipped cream, orange rind and chocolate pieces. Fill cannoli shell with pastry tube. Mange.

Whole Wheat Sourdough Bagels with Starter

Ingr:
2 cup warm water
1/4 cup honey
2 teaspoons salt
6 cups wheat flour
1/3 cup sour dough starter
Starter:
1 small handful (1/4 to 1/3 cup) white flour
1 or 2 tablespoons of water
small bowl
towel, napkin, or other piece of cloth
large spoon

1. In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Now the starter is ready to be used in virtually any sourdough recipe. Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come

In the evening combine all ingredients. Knead or mix in your mixer for ten minutes. Cover with plastic and leave on the counter. In the morning the dough should be doubled. Knead for a minute and then divide dough into 12-14 balls. Take the balls and put your thumbs through the middle of the ball to make a bagel shape. Work the hole to 2 inches because the holes will shrink when they rise although I don’t mind if the hole closes up a bit. It helps keep the toppings from falling through.

Allow the bagels to rest for 20 minutes. I ruined my first batch by letting them rest too long so don’t do it! While the bagels are resting, start boiling a pot of water on the stove. Add honey or sugar (about 1/3 cup) to the water. After the bagels have rested and your water is boiling drop the bagels two or three at a time into the boiling water. Boil for one minute. Do not over boil or your bagels will fall apart. After a minute remove from the water with a slotted spoon and place on greased cookie sheet
After the bagels are boiled you can brush them with an egg wash ( one egg white and about 3 Tbs of water) but it isn’t required. Bake in a 350 degree oven for about 30-40 minutes or until golden brown. Sour dough takes longer to bake than regular dough so it may need to go longer.

Cathy's Double Quick Rolls

Ingr:
1 cup warm water
1 pkg dry yeast
1 tsp salt
2 1/4 cup flour
1 egg
2 tbsp melted butter
2 tbsp sugar

Mix all ingredients together. Coverand etrise for 30 minutes. Put in greased muffin tins and let rise again for 30 minutes. Bake at 350 degrees for 30 minutes or until golden.

Treebeard's Red Beans and Rice

Ingr:

1 lb driedred kidney beans

1 1/2 cups water

2 medium onions, chopped

2 stalks celery with leaves, chopped

1/2 bell pepper, chopped

(Ham bone or bacon drippings optional)

1 lb smoked link sausage

Salt

Ground pepper

Garlic, chopped

Cayenne pepper

Bay leaves

Thyme

Oregano

Soak beans in water overnight. When ready to cook, add onion, celery, bell pepper, garlic and drippings. Bring to a boil and simmer about 2 hours until beans get soft and start to thicken atthe bottom. Add sausage and desired seasonings to taste during the last 30 minutes. Serve with hot fluffy rice and a green salad. If desired, garnish with grated sharp cheddar cheese, chopped green onions and jalapeno corn bread or French bread. Serves 6.

Cathy's Petite Babas au Rhum

Ingr:
2/3 c flour
1/4 cup sugar
1 pkg Active dry yeast
1/2 cup milk
1/4 cup butter
3 eggs (at room temperature)
1/3 cup flour
3/4 to 1 cup flour

Syrup
1 cup sugar
1/2 cup Jamaica Rum
1/2 cup water

Pastry or whipped cream
Slivered almonds
 
In a large bowl, mix first three ingredients. Heat milk, butter to 120 degrees and add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl, occasionally. Add 3 eggs and 1/3 cup flour. Beat at high speed 2 minutes. Add enough more flour to make a stiff batter. Cover and let rise until doubled (about 1 hour). Bring sugar, rum and water to a full boil, stirring often.Cool to lukewarm. Spoon batter into greased fluted cake pan, muffin or bundt muffin cups. Let rise just until batter fills cups (about 30 minutes). Bake at 375 degrees for 15 minutes for cupcakes, 25-30 minutes for cake. After taking from over, prick all over with fork. Pour rum syrup over cake.After syrup is absorbed, cool on wire racks. Top with whipped or pastry cream sprinkled with almonds

Nana's Pink Chiffon Pie

Ingr:
16 graham crackers (rolled fne)
1/4 cup sugar
1/4 cup butter (softened)

Filling:
1 pkg strawberry jello
1/2 cup hot water
1/4 cup sugar
1/4 cup lemon juice
1 tall can evaporated milk
1 tsp grated lemon

Mix crust ingredients and press into a 9 inc pie plate. Chill.
Dissolve gelatin in hot water and add lemon juice and sugar. Let stand while whipping evaporated milk until stiff froth. Add gelatin mix and whip, again. Stir in lemon rind and pour into pie shell. Top withremaining crumbs. Chill in refrigerator 1-2 hours.

Mennonite Shortbread Cookies

Ingr:
1 c butter, softened
2 cups of sugar
2 eggs
1 cup milk soured with 1/2 tsp lemon juice
1 tsp baking soda
1 ts nutmeg (or almond)
1 tbsp baking powder
1/2 tsp salt
5 c flour

Cream butter with sugar. Add eggs, beat well. Mix soda with milk and lemon juice. Add to creamed mixture alternatively with dry ingredients. Roll out dough on floured board. Cut shapes. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes -- watch carefully while baking.

Mom's Chocolate Peanut Butter Pile-ups

Ingr:
1 cup peanut butter
1/2 cup sugar
1 egg
4 oz Baker's Sweet Chocolate (pieces)

Mix peanut butter, sugar and egg. Press or roll dough into a 10 x 7 inch rectangle on an ungreased cookie sheet. Bake at 325 degrees for 20 minutes. Remove from oven. Immediately arrange chocolate pieces evenly on top and cover with foil. Let stand 3 minutes and remove foil. Spread chocolate over entire surface and cut into 2 by1 inch bars. Cool. Makes about 30.

Aunt Susie's Arroz con Pollo

Ingr:
1 lb cooked boneless chicken
3/4 cup river rice
2 tbsp butter
Onion - chopped
Tomato sauce ( 2- 8oz cans)
1 cup water
2 chicken bullion cubes
1 garlic bud
Salt and pepper to taste

Brown rice in butter, add onion and brown. Add tomato sauce, water and bouillion cubes with garlic, salt and pepper. Cover and cook slowly 35-40 minutes. Add water as necessary. When ready to serve, add chicken, heat through and serve.  Serves 4.

Cheri Meisel's Unfried French Fry

4 large baking potatoes
1/2 cup mayonnaise (light, if preferred)
Salt

Washand peel potatoes (or leave skin on, if preferred). Cut a piece off of each end an the sids to make the potatoes a uniform rectangular block. Cut lengthwise into 2 inch trips abou 1/4 to 1/2 inch thick. Place mayonnaie in large plastic food bad. Add potatoesnd shake to coat well. Arrange in a single layer on an ungreased baking sheet so potatoes do not touch. Sprinkle with salk. Bake in 400 degree oven for 40 minute, turning once, until golden brown and tender. Drain onpaper towels. Serves 4.

Nana's Stuffed Cabbage

Ingr:
2 lbs cabbage, dropped in boiling water for 12 minutes
Filling:
1 lb ground meat (combination of veal, pork and beef)
1 finely chopped onion, saute'd in bacon fat
1 cup parsely, chopped
1 cup parboiled rice (1/2 cooking time)
Salt
Pepper
Tomato sauce
Grated cheese

Saute meat with onionand parsely. Soften cabbage in boiling water and separate leaves. Drop filling and rice by tablespoons onto each cabbage leaf, roll up and secure with a toothpick. Place on a bed of tomato sauce, sprinkled with grated cheese in a 13 by 9 inch oven safe glass dish. Pour sauce over rolls. Sprinkle with more cheese. Bake covered with foil at 325 degrees for one hour.

Chicken Velvet

Ingr:
4 chicken breasts
1 tbsp cornstarch
2 tbsp water
1 tsp sherry
1 tsp salt
1scallion, chopped
2 slices fresh ginger
1/4 lb fresh mushrooms
1 can bamboo shoots
1 can water chestnuts
4 tbsp oil
1/4 cup slivered almonds
1/2 cup green beans

Bone chicken breast and cut in pieces. Mix with cornstarch, add scallion, ginger, water, sherry and salt. Heat 1 tbsp oil and saute the almonds until brown (1 minute or so). Remove from pan. Drain.
Add 1 T additional oil to same skillet and saute, mushrooms, bamboo shoots, water chestnuts and greem beans for 1-2 minutes. Remove from pan. Set aside. Add last 2 tbsp oil to same skillet. Add chicken mixture and stir fry until chicken is cooked through. Add set aside vegetables and almonds. Serves 4.

Nana's Biscotti Dolci

Ingr:
2 cups plus 2 tbsp flour (sifted)
4 tsp baking powder
1/4 tsp salt
3 eggs
5 tbsp sugar
1/4 cup oil
1 tsp almond extract

Frosting:
1 cup confectionary sugar
1- 2 tbsp light cream
1/4 tsp almond extract.

Sift together the dry ingredients. Lightly beat eggs in mixing bowl, beating in sugar,oil, and almond extract. Shape into1 inch balls on greased cookie sheet. Bake 10 minutes or untilnjust golden.
Frost with confectionary sugar blended with a little cream and almond extract.
Makes 2 dozen cookies

Nana's Eggplant Scamorza

Ingr:
1 cup homemade spaghetti sauce
1 eggplant
2 eggs beaten
1 tsp kosher salt
1 cup olive oil

2 Tbsp fresh basil
Italian bread crumbs
1 cup scamorza cheese (or mozzarella) - grated
1/2 cup parmaesan cheese
1 cup mushrooms

Slice eggplant in 1/4 inch thick slices. Place in bowl, sprinkle with salt and place a heavy weight on it for about 30 minutes. Pour off liquid in bottom of bowl.

Fry eggplant in olive oil for about 5 minutes BEFORE dipping in egg and bread crumbs. Refry after dipping in egg and crumbs until golden brown. Drain on paper towels

Cover bottom of 13 by 9 inch glass baking dish with spaghetti sauce, then put a layer of eggplant. Then a layer of grated scamorza. Sprinkle with parmaesan.
Bake at 350 degrees for about an hour. Mange!

Italian Panettone

Ingr:
2 pkgs dry yeast
1/2 cup warm water (110 degrees)
1/2 cup milk
1/2 cup honey
1/2 cup butter
1/2 tsp salt
5 1/2 to 6 cups flour
3 eggs
1/2 cup light raisins
1/2 cup currants
2-3 tsp anise ground seed
1 beaten egg

Soften yeast in warm water. Heat milk, butter, honey, and salt until butter melts then cool to lukewarm. Stir in 2 cups of the flour. Beat well. Add yeast mix and eggs. Beat well. Stir in next three ingredients with enough flour to make a soft dough. Knead on floured surface until firm - 8 to 10 minutes. Shape into a ball and place in greased ball, turning once togrease top. Cover and let rise until double -- about 1.5 hours. Punch down, dividing in half. Cover and let rest 10 minutes. Shape into two round loaves, place on greased cookie sheets,snipping a 1/2 inch deep cross with scissors in the top. Cover and let rise until double --about 45 minutes. Brush top with beaten egg and bake for 35-40 minutes in a 350 degree oven. Cool on racks.

Nana's Amazing Coconut Pie

1 cup milk
3/4 cup sugar
1/2 cup biscuit mix dry
4 eggs
1/2 cup butter-cut into bits
1 1/2  tea vanilla
1 cup flaked coconut

Blend milk,sugar, biscuit mix, eggs, butter, and vanilla in electric blender on low for 3 minutes. Pour into a greased 10 inch piepan. Let stand 5 minutes. Sprinkle with coconut an bake at 350 degrees for 40 minutes.

Aunt Marilyn's Aunt Elizabeth's Prize-winning Fudge

Ingr:
4 cups sugar
1 2/3 cups evaporated milk
1 cup butter
12 oz pkg semi sweet chocolate chps
1 pint marshmallow creme
1 tsp vanilla
1 cup chopped pecans (opt)

Butter sides ofheavy 3 quart saucepan in which you combine sugar, milk and butter. Cook over medium heat to softball stage on candy thermometer ( 236 degrees). Stir frequently (watch carefully, will scorch easily). Remove fromheat, add chips, marshmallow creme, vanilla and nuts. Beat until chocolate is melted and well-blended. Pourinto a buttered 9 in by 13 in pan. Score into squares while still a little warm. Cut when chilled.

Variations include using part baking chocolate, adding mini marshmallows, sprinkles, peanut butter chips or M&Ms just before cooled, etc.

Great-great-grandma Mariotti's Cream Cheese Pastries

Ingr:
1.5 cup butter
1 pkg cream cheese (8 oz) - softened
2 cups flour
1/2 tsp salt
3/4 cup sugar

Cream butter and cream cheese together until well blended. Cream in sugar. Blend in flour and salt with wooden spoon until smooth.  Divide in forths, wrap each in foil and chill overnight., Remove each forth from frig 10 minutes before rolling. Cut into squares, fill with raspberry preserves, pinch two corners together and bake at 375 degrees for 10-15 minutes - watch carefully as they brown quickly. Enjoy!

One-step Pound Cake

Ingr:
2 1/4 cup flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp sat
1 tsp lemon peel
1 tsp vanilla
1 cup butter (softened)
1 cup (6 oz) pineapple yogurt or 1/2 cup sour cream
3 eggs

Glaze:
1 cup powdered sugar
2 Tbsp lemon juice

Combine all ingredients except glaze. Blend at low speed in mixer. Beat 3 minutes at  medium speed, scraping bowl. Pour into 10" greased and floured Bundt pan. Bake at 325 degrees for 60-65 minutes. Cool 10 minutes in pan, remove and cool completely. Glaze.

Topsy-turvey Coffee Cake

Ingr:
1 pkg dry yeast
1/4 cup warm water (110 degrees)
3 Tbsp butter
1/2 cup warm buttermilk
1.5 tsp salt
2 eggs - well beaten
3 cups sifted flour
1/4 cup soft buttr
1/3 cup brown sugar
1 tsp cinnamon
3/4 cup raisins
1/3 cup chopped pecans

Icing:
1 cup confectionary sugar
1 Tbsp milk
1/2 tsp vanilla

Dissolve yeast in warm water.  Combine butter, warm buttermilk, sugar and salt. Cool to lukewarm. Blend in 2 eggs and dissolved yeast. Add flour, mix well, cover and let rise  85-90 degrees until double (1.5-2 hours). Roll out to a 20 x 12 inch rectangle. Spread soft butter, brown sugar cinnamon, raisins and pecans mix on dough. Roll as for jelly roll. Cut 1 inch slices and arrange in 9 inch tube pan.  Let rise in warm place for 45 minutes. Bake at 350 degrees for 30 to 40 minutes.  Cool and frost.

George Lange Potato Bread

Ingr:
1 cup mashed potatoes
1 pkg dry yeast
2.5 cup warm water (110 degrees)
2 lb unbleached flour (8 cups)
2 Tbsp salt
1/2 Tbsp caraway seeds (opt)
cornmeal

Preheat oven to 400 degrees. Make potatoes. Cool. Dissolve yeast in 1/2 cup warm water. Mix with 3 Tbsp flour and let this starter rise for 30 minutes.

Blend remaining flour, potatoes and salt. Knead 12-15 minutes until smooth and elastic. Place in an oiled bowl , turn and cover to rise for 2-4 hours to double in size. Punch and knead again for 5 minutes. Shape into a large round loaf. Place in a buttered 12 inch skillet, sprinkled with cornmeal.  Let rise, again 1-2 hours.
Make a cross, one inch deep with scissors in the center. Bake at 400 degrees for 1- 1.5 hours until it sounds hollow when "thumped" and is light brown. May also be cooked on hot bread tiles in oven.
Makes a 1.5 - 2 lb loaf.

Seafood Spaghetti

Ingr:
1 lb angel hair pasta
1/2 cup (1 stick) butter
1 Tbsp garlic, minced
1.5 lbs shrimp
1/4 tsp cracked pepper
7 oz minced clams
1 cup chopped green onions with tops
2 Tbsp chopped fresh parsley
1/2 cup chopped mushrooms
1/2 lb shredded parmaesan cheese

Cook pasta according to directions, drain. Return to pot and toss with half of the butter -- keep hot.
Melt remaining butter in a frying pan with garlic, shrimp and green onion. Saute' about 10 minutes. Stir in pepper, clams and parsley. Cover and simmer 10 more minutes until shrimps are firm and pink. Pour over cooked spaghetti. Top with grated cheese. Serves 6.

Nana's Mushroom Turnovers

Pastry Ingr:
1 cup butter - softened
1 pkg (8oz) cream cheese --softened
1/2 tsp salt
2 cups all-purpose flour
1 egg yolk - beaten with tsp milk or cream

Combine first 3 ingredients in a mixing bowl and beatuntil smooth. Add flour and stiruntil blended. Put on piece of doubled waxed paper or parchment and latten to form an 8" by 6" rectangle. Wrap and chill overnight.

Remove from frig 8-10 min before rolling. Divide in half and roll each half on a floured pastry cloth with covered rolling pin. Fold over in thirds, roll,fold over again to 1/8 inch thickness. Cu into 2 1/2in rounds. Reroll the trimmings. Put 1 level tsp of filling in centerof ech round. Moisten edges with water and foldin half. Press with a floured fork to seal. Place on ungreased baking sheet. Brush with egg yolk and milk mix. Chill one hour. Bake in preheated 350 degree oven for 25-30 min until golden. Can be frozen and reheated. Makes 5 or 6 dozen.

Filling:
2 cans (or equivalent) drained mushroom stems and pieces
1/2 cup minced onion
2 tbsp butter
1/2 tsp salt
1/8 tsp white pepper
1 tsp lemon juice
2 tsp flour
1/2 cup light cream
1 Tbsp sherry

In small saucepan, saute' mushrooms and onion in butter for 5 min. Sprinkle with next four ingredients stir and simmer 2 minutes more. Gradually stir in light cream until thick. Stir in sherry, chill.

Apple Pudding

Ingr:
6-8 large apples
1/2 cup sugar and cinnamon
9 eggs
1.5 cup flour
1.5 cup milk
1 stick (1/2 cup) butter

Saute' apples with sugar mix in butter until apples are soft. Place in 9" x 13" baking dish.
Beat eggs. Add flour and mix well. Add milk and mix well.
Pour egg/flour/milk mix over apples.
Bake 15 minutes. Dot with butter and sprinkle with cinnamon/sugar mix. Bake 20 minutes longer until set.