2 eggs
1 1/2 tsp salt
1/2 tsp dry mustard
pinch of white pepper
1/4 tsp paprika
2 tbs fresh lemon juice
1 c vegetable oil
Blend all ingredients except oil at high speed for about 10 seconds, then add oil in a thin, steady stream. Run blender another minute. Occasionally stop to scrae sides of blender.
Makes 1 1/4 cups
1 c vegetable oil
1 egg
3 tsp fresh lemon juice
3/4 tsp salt
1/2 tsp dry mustard
1 tbs hot water
In the container of a blender, combine 1/4 cup of the oil, the egg, lemon juice, salt, and mustard, and blend for just a few seconds. With the blender running, drizzle in the remaining 3/4 cup oil. Blend in the hot water.
Yields 1 cup
3 cups flour
2 lg eggs
kosher salt
4 tbs unsalted butter; 2 tbs melted
freshly ground black pepper
chopped fresh parsley, for garnish
mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. beat with a wooden spoon until bubbles form, then stir in the melted butter.
bring a large saucepan of salted water to a boil. place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (or use a spaetzle press). cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. repeat with the remaining dough. rinse the spaetzle in cold water if not serving immediately and set aside.
before serving, saute the spaetzle in a skillet with the remaining 2 tbs butter until warmed through. season with pepper and garnish with parsley.
4 servings
2 tbs butter OR margarine, divided
1 lb boneless skinless chicken breasts, cut into 1″ pieces
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1 (16 oz) pkg frozen mixed veggies, such as potatoes, peas and carrots, thawed and drained (or any other combo you prefer)
1 can cream of chicken OR cream of mushroom soup, undiluted
1/3 c dry white wine OR milk
1 refrigerated pie crust (1/2 of a 15 oz pkg), at room temperature
preheat oven to 425 degrees. melt 1 tbs butter in medium broiler-proof skillet over medium-high heat. add chicken; sprinkle with salt, thyme and pepper. cook 1 minute, stirring frequently.
reduce heat to medium-low. stir in veggies, soup and wine (or milk); simmer 5 minutes.
while soup mixture is simmering, unwrap the pie crust. using a small cookie cutter, make 4 decorative cut-outs from pastry to allow steam to escape.
remove chicken mixture from heat; top with pie crust. melt remaining tbs butter. brush pie crust with 2 tsp melted butter. arrange cut-outs attractively over crust, if desired. brush cut-outs with remaining 1 tsp melted butter. bake 12 minutes. turn oven to broil; broil 4 to 5 inches from heat source 2 minutes or until crust is golden brown and chicken mixture is bubbly.
makes 4-5 servings
1/2 cup butter
1 cup sugar
4 eggs
20 oz crushed pineapple
5 slices bread, cubed
cream butter and sugar. add eggs two at a time and mix well. add pineapple with juice and bread cubes. mix well. pour pineapple mixture in to a 2 qt casserole dish. bake at 350 degrees for 45 minutes.
10 lg apples, peeled and cored
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp salt
cut apples into medium slices. place in crockpot. stir in remaining ingredients. cook for three hours or until mixture is thick and dark. stir often during cooking. refrigerate.
1 lb whole mozzarella cheese
3 eggs, beaten
1/2 cup flour
1 cup bread crumbs
1/4 cup parsley, chopped
4 cups vegetable oil, for frying
marinara sauce
cut mozzarella cheese into 3″ sticks about 1/2″ thick. combine bread crumbs and chopped parsley in a small bowl and set up beaten eggs in another. place flour on a plate. first, thoroughly dust cheese sticks in flour, shaking off any excess. dip in beaten egg, coating thoroughly, and then in bread crumbs. press lightly to ensure an even coating. refrigerate 15 minutes to allow breading to set up.
in the meantime, heat oil in a heavy skillet just large enough to allow for 2″ of oil. when oil is hot, fry a few cheese sticks at a time to a golden brown. drain on paper towels. repeat until all cheese has been fried.
serve hot with marinara sauce on the side for dipping.
4 servings
1 pkg 8″ flour tortillas
1 jar pizza sauce
2 cups shredded mozzarella cheese
1 pkg pepperoni slices
1/4 cup vegetable oil
spread pizza sauce on one side of a flour tortilla. top with pepperoni slices and mozzarella cheese like a pizza. place another flour tortilla on top of the pepperoni and cheese. brush a skillet with oil. brown both sides of the quesadilla over medium heat. remove from skillet and cut quesadilla into four pieces. serve with sour cream, salsa, and guacamole.
2 loaves frozen bread dough, thawed
chopped walnuts
1 cup brown sugar
2 tsp cinnamon
2 tbs milk
1 (3 oz) box vanilla pudding (NOT INSTANT)
1 stick butter
The night before, grease the bottom of a 13”x9” cake pan. Put chopped walnuts in the pan. Tear bread dough into walnut-sized pieces; roll into balls; place in the pan until they just touch. In a saucepan, mix brown sugar, cinnamon, milk, butter and dry pudding mix. Heat just until the butter melts. Pour evenly over the bread dough. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 30 minutes. Immediately invert onto a plate or in another pan. ENJOY!
8 lg baking potatoes, peeled and quartered
2 tsp butter, divided
1/2 cup milk, or as needed
salt and pepper to taste
1 1/2 lbs beef sausage (I’ve always used pork sausage)
1/2 cup diced onion
1 (.75 oz)) pkg dry brown gravy mix
1 cup water, or as needed
preheat the oven to 350 degrees. place potatoes in a saucepan with enough water to cover. bring to a boil and cook until tender, about 20 minutes. drain; mash with 1 tsp of butter and enough milk to reach your desired creaminess. continue mashing, or beat with an electric mixer until smooth. season with salt and pepper.
in a large skillet over medium heat, cook the sausage until heated through. remove from the pan and set aside. add remaining teaspoon of butter to the skillet and fry the onions over medium heat until tender. mix gravy mix and water as directed on the package, and add to the skillet with the onions. simmer, stirring constantly, to form a thick gravy.
pour half of the gravy into a square casserole dish so that it coats the bottom. place sausage(s) in a layer over the gravy (you can butterfly the sausages if you wish). pour remaining gravy over them, then top with mashed potatoes.
bake, uncovered, for 20 minutes in the preheated oven, or until potatoes are evenly browned.
8 servings
