Category Archives: Recipes

Jan21

Pork Schnitzel

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Pork Schnitzel

I got this recipe out of a newspaper many years ago and have made it many times.  It is a family favorite.  I didn’t make the sauce this time.

  • 6 pork cutlets, tenderized, about 1 1/2 lbs.
  • 1/2 cup flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 1/2 cups fine dry bread crumbs
  • 2 teaspoons paprika
  • 6 tablespoons vegetable oil

Dill Sauce

  • 1 1/2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dill weed
  • 1 cup (8-oz.) sour cream

Coat meat with mixture of flour, salt and pepper.

Combine eggs and milk.  Dip cutlets in egg mixture, then in mixture of crumbs and paprika.

In large skillet, cook 3 cutlets at a time in hot shortening 2 to 3 minutes on each side.

For sauce:  Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits.  Combine flour and remaining broth until smooth; stir into skillet.  Bring to a boil.  Cook; stir for 2 minutes or until thickened.  Reduce heat.  Stir in dill and sour cream; heat through (do not boil).  Pour over pork.

Serves 6.

“Keeping in tune with Christ keeps harmony in the church.”

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Jan21

Chicago Dip

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Chicago Dip

This is a copycat recipe for Houstan’s restaurant “Spinach and Artichoke Dip”.

  • 1/2 cup (2-oz.) Reggiano cheese, grated
  • 2 large cloves garlic
  • 1 package (10-oz.) frozen chopped spinach, thawed, firmly squeezed to remove moisture
  • 1 jar (6 1/4-oz.) artichoke hearts, drained, patted dry
  • 1 (8-oz.) container soft garlic chive cream cheese
  • 2 large eggs
  • 1 cup (4-oz.) shredded Mozzarella or Italian mix cheese
  • Tortilla chips, sour cream, salsa

Heat oven to 375 degrees.  Put Reggiano cheese in a food processor with metal blade.  Turn motor on and drop garlic through feed tube to mince.  Stop machine and add spinach, artichoke, cream cheese and eggs.  Process until thoroughly blended; turn into medium bowl.  Fold in Mozzarella cheese.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20 to 25 minutes.  Serve hot with tortilla chips, sour cream and salsa.

Yield:  16 servings

“Our loved ones may spurn our appeals, reject our message, oppose our arguments, despise our persons – but they are helpless against our prayers.”

Jan21

Scalloped Mushrooms

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Scalloped Mushrooms

  • 1 1/2 lbs. fresh mushrooms, cleaned and sliced
  • 3 cups soft French bread crumbs
  • 3/4 cup butter, melted
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 2 tablespoons Parmesan cheese, optional

Place 1/3 of mushrooms in a buttered 12″ x 8″ casserole dish, cover with 1/3 of bread crumbs and drizzle 1/3 of butter over crumbs.  Sprinkle with salt and pepper.  Repeat process 2 more times.  Pour wine over all.  Top with Parmesan cheese, if desired.  Cover and bake at 325 degrees for 40 minutes.

Serves 10.

“Times of trouble are times for trust.”

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Jan20

Hamburger Soup

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Hamburger Soup

This was the perfect thing to have for supper tonight.  So far we have gotten 4 1/2 inches of snow and it’s still snowing.  Try it —- it will warm you up.

  • 2 lbs. of ground beef
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 5 cups beef broth
  • 1 (8-oz.) can tomato sauce
  • 1 (16-oz.) can diced tomatoes
  • 1 (16-oz.) can cut green beans, drained
  • 1 (10-oz.) package frozen corn
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 3 tablespoons ketchup

In a large stock pot, brown ground beef.  Drain fat off.

Add the rest of ingredients to the pot with the beef and bring to a boil.  Reduce heat, and simmer for at least 1 1/2 hours.

“Little things done in Christ’s name are great things.”

Jan20

Favorite Coffee Cake

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Favorite Coffee Cake

This is absolutely delicious!  Try it for an Easter brunch.

  • 1 cup butter
  • 1 1/4 cups white sugar
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Cream butter and sugar.  Add eggs, sour cream and vanilla.  Beat well, gradually add flour, baking powder and baking soda.  Place one half the batter into a greased tube or bundt pan.  Sprinkle with half the topping mixture.  Add remaining batter and topping mixture.

Bake in a 350 degree oven for 1 hour, or until a tester inserted in the center comes out clean.

Topping

  • 1 cup finely chopped nuts
  • 4 tablespoons white sugar
  • 1 teaspoon cinnamon

Mix together in small bowl.

“Our problems are never a strain on God’s provision.”

Jan20

Spicy Oatmeal Raisin Cookies

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spicyoatmealraisincookies

Spicy Oatmeal Raisin Cookies

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.  Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.  Stir in the oats and raisins.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden.  Do not overbake.  Let them cool for 2 minutes before removing from cookie sheets to cool completely.  Store in airtight container.

“Don’t be shy; tell the stories of God’s greatness.”

 

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Jan20

Copycat Lipton’s Onion Soup Mix & Onion Dip

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Copycat Lipton’s Onion Soup Mix & Onion Dip

Because I get headaches when I eat anything with MSG in it, I was so glad to find this recipe to use in place of buying a package of it.

  • 3/4 cup instant minced onion
  • 1/3 cup beef bouillon powder (no MSG)
  • 4 teaspoons onion powder
  • 1/4 teaspoon crushed celery seeds
  • 1/4 teaspoon sugar

Combine all ingredients and store in an airtight container.

About 3 tablespoons of mix are equal to a 1 1/4-oz. package.

To make onion dip:  Mix 3 tablespoons with one pint of sour cream.

“God is in the small things as well as the great.”

Jan20

Grandma’s Frosted Fruit Salad

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Grandma’s Frosted Fruit Salad

I have been making this for years.  Make it a side dish or dessert.  It’s yummy!

  • 1 (3-oz.) pkg. lemon jello
  • 1 (3-oz.) pkg. orange jello
  • 2 cups boiling water
  • 1 1/2 cups cold water
  • 1 (20-oz) can crushed pineapple, drained and squeezed (save juice for topping)
  • 2 to 3 bananas, sliced
  • 2 cups miniature marshmallows

Dissolve jellos in boiling water.  Add cold water and stir until jello is melted.  Add fruits and marshmallows and pour into a 9″ x 13″ baking dish.  Refrigerate until firm.

Topping

  • 1 egg, beaten
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 cup pineapple juice (reserved from pineapple) (add water enough to make 1 cup)
  • 1 cup heavy cream, whipped
  • 1/2 cup shredded sharp Cheddar cheese, optional

In a saucepan, combine egg, flour, butter, sugar and pineapple juice.  Cook and whisk until thick.  Cool completely.  When cool, fold in whipped cream and spread over chilled jello.  Sprinkle cheese on top, if desired.

“God is in the small things as well as the great.”

 

Jan20

Broccoli Salad

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Broccoli Salad

This makes a large salad, but you may cut it in half for less servings.  You may make this ahead of time (leave out nuts until just before serving) and keep in fridge until serving.  Soooo delicious!!

  • 2 bunches broccoli, cut into bite-size florets
  • 1 lb. bacon, chopped and fried until crisp
  • 1/2 medium red onion, diced
  • 1 cup whole cashews, walnuts or pecans, optional
  • 1 cup raisins

Mix all ingredients except nuts in large bowl.  Add dressing and stir.  Just before serving, add nuts.

Dressing

  • 1 cup mayonnaise
  • 1/2 cup superfine sugar
  • 2 tablespoons apple cider vinegar

Combine dressing ingredients and let sit until sugar melts. Pour over salad and mix to cover all ingredients.

Note:  This dressing is excellent for coleslaw also.

“Christ showed His love by dying for us; we show ours by living for Him.”

Jan19

Poached Salmon / Cucumber Sauce

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Poached Salmon / Cucumber Sauce

This is a fantastic recipe from Julia Child.

  • Salt
  • Wine vinegar
  • 6 salmon steaks or fillets (6 to 8 oz. each)

Measure 3 inches of water into a wide saucepan.  Add 1 1/2 teaspoons of salt and 3 tablespoons wine vinegar for each quart of water, and bring to boil.  Slide in the fish.  Bring to just below the simmer, and maintain the water below the simmer throughout the cooking – that is, the water is shivering and almost but not quite bubbling.  (If the water actually boils the fish may break apart.)

Cook 8 minutes for salmon that is 1/2″ thick.  Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels lightly springy.  It should still be juicy.  Fish that is resistant and flaky is overdone.

When removing fillets from the water, use a slotted spatula and blot on a paper towel before serving on a warm plate.  Serve with Cucumber Sauce.

Cucumber Sauce

  • 1 cucumber
  • 1/4 teaspoon salt, sugar, and wine vinegar
  • 1 cup sour cream
  • 2 to 3 tablespoons minced fresh dill or 2 to 3 teaspoons dill weed

Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon.  Cut the halves into quarters and the quarters into crosswise pieces 2 inches long.  Finally cut the quarters into matchstick julienne, stack the julienne, and cut into dice.

Toss the cucumber in a bowl with the salt, sugar, and vinegar.  Let stand 5 minutes or so, then fold in the sour cream.  Season carefully to taste, and fold in the dill.

Makes 6 servings.

“Compassion helps to heal the hurts of others.”

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