Cream:
1 cup shortening, 1 cup brown sugar, 1 cup white sugar, 3 eggs, 1 tsp vanilla.
Sift and add 2 cups flour, 1/2 tsp baking powder, 1 tsp soda, 1 tsp salt
Stir in: 2 cup rolled oats, 6 oz. chocolate chips or M&Ms.
Drop by tsps on greased sheet.
Bake 12 minutes at 350°.
Tuesday, February 9, 2010
Chocolate Bill Hall Zucchini Bread
You old Lewiston hands will remember Bill Hall, long time editor at the Tribune. What the inside joke was that made Esther Robinson of Lapwai submit this recipe in his name was, I haven't a clue.
3 eggs
2 cups sugar
1 cup oil
3 cups flour
2 ounces chocolate
2 cups grated zucchini
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1 cup chopped almonds (optional)
Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture with vanilla and zucchini. Sift flour with salt, cinnamon, baking powder and soda. With large spoon stir into zucchini mix along with almonds. Mix thoroughly and spoon into two well-oiled 8x4x3-inc loaf pans. Bake at 375° for 55 minutes. Turn out on rack.
3 eggs
2 cups sugar
1 cup oil
3 cups flour
2 ounces chocolate
2 cups grated zucchini
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1 cup chopped almonds (optional)
Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture with vanilla and zucchini. Sift flour with salt, cinnamon, baking powder and soda. With large spoon stir into zucchini mix along with almonds. Mix thoroughly and spoon into two well-oiled 8x4x3-inc loaf pans. Bake at 375° for 55 minutes. Turn out on rack.
Monday, February 8, 2010
To Bleach Yellowed Cotton Material
1 gallon hot water
1/2 cup Cascade liquid or 1 cup powdered dishwashing detergent
1/4 cup bleach
Soak 30 minutes.
1/2 cup Cascade liquid or 1 cup powdered dishwashing detergent
1/4 cup bleach
Soak 30 minutes.
Vegetable Casserole
1 can cream of celery soup
1-1/2 cups grated cheddar cheese
1/3 cup sour cream
1/4 tsp pepper
Can Durkee fried onions
15 oz. package frozen vegetables (brocolli, cauliflower, carrots) - thawed
1 small jar pimentos
Mix the soup, 1 cup cheese, sour cream, pepper, and 3/4 can dried onions together
Bake in covered 1 qt casserole dish at 350° for 30 minutes.
Uncover, top with remaining cheese and onions. Bake another 5 minutes uncovered.
1-1/2 cups grated cheddar cheese
1/3 cup sour cream
1/4 tsp pepper
Can Durkee fried onions
15 oz. package frozen vegetables (brocolli, cauliflower, carrots) - thawed
1 small jar pimentos
Mix the soup, 1 cup cheese, sour cream, pepper, and 3/4 can dried onions together
Bake in covered 1 qt casserole dish at 350° for 30 minutes.
Uncover, top with remaining cheese and onions. Bake another 5 minutes uncovered.
Chocolate Star Cookies
1 cup Crisco
1/2 cup confectionary sugar
1 tsp vanilla
2-1/2 cups sifted flour
1/2 tsp salt
1 box milk chocolate stars
Preheat oven 375°
Cream Crisco, sugar; blend in vanilla. Add flour and salt. Mix until blended. Wrap about 2 tsp dough evenly around each chocolate start. Bake 10-12 minutes on ungreased cookie sheet. Cool briefly. Remove to rack and decorate as desired. Makes about 40 cookies.
1/2 cup confectionary sugar
1 tsp vanilla
2-1/2 cups sifted flour
1/2 tsp salt
1 box milk chocolate stars
Preheat oven 375°
Cream Crisco, sugar; blend in vanilla. Add flour and salt. Mix until blended. Wrap about 2 tsp dough evenly around each chocolate start. Bake 10-12 minutes on ungreased cookie sheet. Cool briefly. Remove to rack and decorate as desired. Makes about 40 cookies.
Saturday, February 6, 2010
Thighs Cordon Bleu
Cordon Bleu in a recipe title means you're sure to find ham and cheese. usually made with chicken breasts or veal cutlets (priced out of sight!), this dish is even tastier made with chicken thighs.
4 chicken thighs (5 to 6 ounces each), skinned, boned and pounded thin
2 teaspoons Dijon-style mustard
1/8 teaspoon pepper
4 slices baked or boiled ham
4 slices gruyere or Swiss cheese
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1/2 cup plain dry bread crumbs
1 tablespoon vegetable oil
1 tablespoon butter or margarine
Place chicken on counter with the wider of the two short sides toward you. Spread with mustard and sprinkle with pepper. Fold ham and cheese slices in half and place on chicken. Roll chicken thigh around ham and cheese. Dust chicken with flour and shake off excess. Roll chicken in beaten egg to coat completely and then coat with bread crumbs, pressing crumbs into chicken. Refrigerate 1 to 2 hours or freeze 15 minutes, turning chicken pieces once. In a 9 to 10 inch skillet, heat oil and butter over moderate heat. Add chicken and brown 2 to 3 minutes on each side. Transfer into a shallow baking pan and bake 15 to 20 minute until cooked through in a 400° F oven.
Note: I'm pretty sure this one was grandma's as it came with calorie breakdown.
4 chicken thighs (5 to 6 ounces each), skinned, boned and pounded thin
2 teaspoons Dijon-style mustard
1/8 teaspoon pepper
4 slices baked or boiled ham
4 slices gruyere or Swiss cheese
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1/2 cup plain dry bread crumbs
1 tablespoon vegetable oil
1 tablespoon butter or margarine
Place chicken on counter with the wider of the two short sides toward you. Spread with mustard and sprinkle with pepper. Fold ham and cheese slices in half and place on chicken. Roll chicken thigh around ham and cheese. Dust chicken with flour and shake off excess. Roll chicken in beaten egg to coat completely and then coat with bread crumbs, pressing crumbs into chicken. Refrigerate 1 to 2 hours or freeze 15 minutes, turning chicken pieces once. In a 9 to 10 inch skillet, heat oil and butter over moderate heat. Add chicken and brown 2 to 3 minutes on each side. Transfer into a shallow baking pan and bake 15 to 20 minute until cooked through in a 400° F oven.
Note: I'm pretty sure this one was grandma's as it came with calorie breakdown.
Marcia Adams' baked Chicken Reuben
4 whole broiler-fryer chicken breast, halved and boned
1/4 tsp. salt
1/8 tsp. pepper
1 can (16 oz.) sauerkraut
4 slices natural Swiss cheese
1-1/4 cups bottle Thousand Island salad dressing
1 tbls. chopped parsley
Place chicken in a greased baking pan. Sprinkle with salt and pepper.
Drain sauerkraut, pressing out excess liquid.
Place sauerkraut over chicken and top with Swiss cheese.
Pour dressing evenly over cheese.
Cover with foil and bake in a 325° oven for about 1-1/2 hours, or until fork can be inserted into chicken with ease.
Sprinkle with chopped parsley and serve. Makes four servings.
Note: this recipe came from a box of old memorabilia, so I'm not certain whether it was my mother's or grandmother's clipping.
1/4 tsp. salt
1/8 tsp. pepper
1 can (16 oz.) sauerkraut
4 slices natural Swiss cheese
1-1/4 cups bottle Thousand Island salad dressing
1 tbls. chopped parsley
Place chicken in a greased baking pan. Sprinkle with salt and pepper.
Drain sauerkraut, pressing out excess liquid.
Place sauerkraut over chicken and top with Swiss cheese.
Pour dressing evenly over cheese.
Cover with foil and bake in a 325° oven for about 1-1/2 hours, or until fork can be inserted into chicken with ease.
Sprinkle with chopped parsley and serve. Makes four servings.
Note: this recipe came from a box of old memorabilia, so I'm not certain whether it was my mother's or grandmother's clipping.
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