Monthly Archives: March 2011

GERMAN CHOCOLATE CAKE

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1 (4 oz) package german sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans

in a saucepan over low heat, stir chocolate and water until chocolate is melted. cool. in a mixing bowl, cream butter and sugar. add egg yolks, one at a time, beating well after each addition. add chocolate mixture and vanilla; mix well. combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. in another mixing bowl, beat egg whites until stiff peaks form. fold into batter. line a greased 13x9x2″ baking pan with waxed paper. spread batter evenly in pan. bake at 350 degrees 50-55 minutes or until a toothpick comes out clean. cool in pan for 10 minutes. invert onto a wire rack to cool completely. remove waxed paper.

FOR FROSTING: combine milk, sugar, egg yolks, butter and vanilla in a saucepan. cook and stir over medium heat until thickened. remove from heat. stir in coconut and pecans. beat until frosting is cool and reaches desired spreading consistency. please cake a serving platter. spread frosting over top and sides.

12-15 servings

BANANA GRAHAM DESSERT

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1 (1.5 oz) package instant vanilla pudding
2 3/4 cups cold skim milk
1 cup (8 oz) sour cream
12 graham crackers
2 large firm bananas, sliced

in a mixing bowl, beat pudding mix and milk on low speed for 2 minutes. fold in sour cream. let stand for for 5 minutes. in a 3 qt bowl, layer a third of the graham crackers, bananas and putting mixture. repeat layers twice. refrigerate.

9 servings

BACON-FRIED CHICKEN

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1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2-3 pound chicken, cut up
1/4 pound bacon, cut into small pieces

mix flour, salt and pepper. coat chicken with flour mixture. fry bacon partially in 10″ skillet. cook chicken and bacon over medium heat until chicken is brown, 15-20 minutes. reduce heat. cover tightly and simmer, turning chicken once or twice until thickest pieces are done, 20-30 minutes. (if skillet cannot be covered tightly, add 1-2 tbs water.) uncover and cook 10 minutes.

BASIC MEATLOAF

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1 1/2 pound ground beef
3/4 cup chopped onion
1/2 cup fine bread crumbs
1 egg
4 tablespoons ketchup, divided
2/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika

mix together ground beef, onion, bread crumbs, egg, 2 tablespoons ketchup, milk and seasonings. mold into loaf. spread remaining 2 tablespoons ketchup evenly over top of loaf. put in loaf pan and cover with plastic wrap, turning back small area to vent. microwave on HIGH 29-31 minutes. rotate 1/2 turn after 15 minutes. let stand 10 minutes.

PIZZA DIVINO

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DOUGH:
1 package dry yeast
1 cup lukewarm water
1 teaspoon sugar
1 teaspoon salt
1 1/2 cups (approx) flour

SAUCE:
2 cups pizza sauce (unseasoned OR basil only), OR 1 cup tomato puree and 1 cup ground whole tomatoes
1 1/2-2 teaspoons of salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano
2 teaspoons sugar
2 teaspoons parmesan cheese
3 teaspoons olive oil

for sauce: mix all ingredients together until well combined.

for dough: in a mixing bowl, sprinkle yeast over warm water and let stand 5 minutes to soften. add sugar and salt and mix well. add 1 1/2 cups flour and mix until smooth. add just enough more flour to make a dough just barely firm enough to handle. knead until smooth. divide the dough in half. knead each piece into a ball. let rise 30 minutes.

form each ball into pizza shape. cover with sauce, cheese, and other toppings of your choice, if desired. bake at 425 degrees until done.

MEATBALL SUBS

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1 1/2 pounds lean ground beef
1 egg
1/4 cup milk
1 tablespoon diced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil, divided
2 medium green peppers, julienned
1 medium onion, sliced
1 tablespoon flour
1 (12 oz) bottle chili sauce
1 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
9 submarine sandwich buns

cut a thin slice off the top of each roll; scoop out bread from inside. crumble 1 1/4 cups of the bread and place in a large bowl. cover rolls and tops with plastic wrap; set aside. to the crumbled bread, add beef, egg, milk, dried onion, salt and pepper. shape into 27 meatballs about 1 1/2″ each. in a large skillet, cook meatballs in 1 tbs oil for 20-25 minutes or until no longer pink. remove with a slotted spoon; set aside. add remaining oil to skillet. saute green peppers and sliced onion until tender. remove with a slotted spoon; set aside. stir flour into skillet. add chili sauce and water. bring to a boil. cook and stir for 1-2 minutes. stir in brown sugar and mustard. add meatballs, peppers and onion; cover and simmer for 20 minutes. meanwhile, warm rolls in a 325 degree oven for 8-10 minutes. spoon 3 meatballs and sauce into each roll. replace tops.

9 servings

BERRY BAVARIAN CREAM

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1 (3 oz) package strawberry jello
1 cup hot water
1/2 cup ice water
2 (10 oz) packages frozen OR 2 1/2 cups sliced fresh strawberries
2 cups whipping cream, whipped
angel food cake

GLAZE:
1 cup strawberry juice
1 tablespoon cornstarch
1 teaspoon soft butter

dissolve jello in hot water. add ice water and whip till slightly congealed. beat till light and fluffy. drain berries and reserve juice for glaze. fold in strawberries and whipped cream. with a fork, tear angel food cake into pieces. DO NOT USE BROWNED EDGE! alternate cake pieces and jello mixture into mold. chill till firm. unmold on plate. drizzle with glaze. chill.

GLAZE: in a bowl, blend cornstarch with juice. pour into a saucepan and cook until clear, 3-5 minutes. remove from heat and add butter. cool and drizzle over mold.

ELEGANT PORK CHOPS

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2 pork loin chops (1″ thick)
1 tablespoon cooking oil
1 can cream of mushroom soup
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
dash pepper

in a skillet over medium heat, brown the pork chops in oil; set aside. in an ungreased 8″ square pan, combine soup, milk, rice and seasonings; mix well. top with pork chops. cover and bake at 350 degrees for 45 minutes or until meat is tender. uncover and bake 5 minutes longer. let stand 10 minutes before serving.

2 servings