Louise's Easy Blackberry Cobbler

Louise's Easy Blackberry Cobbler
By Louise
Catagory: Dessert
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1/2 Cup Butter or Margarine
2 Cups Flour
2 Cups Milk
1+1/2 Cups Sugar
4 teaspoons of baking powder
1 Pound of frozen or Fresh Blackberries
nutmeg and brown sugar
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1. Spray a 13"X9" casserole dish with non-stick spray.
2. Pre-heat oven to 350 F.
3. Place margarine in dish and set dish in the oven to melt butter.
4. Mix flour, sugar, milk, and baking powder and pour over melted butter (batter will be thin).
5. Sprinkle berries over batter and sprinkle all with nutmeg and a small amount of brown sugar. Bake for about 45-60 minutes until the cobbler has "set."
6. Serve warm or cold.
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Mini Meatloaves

Mini Meatloaves
Recipe By : Louise
Serving Size : 12
Categories : Entrees
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1/2 cup milk
2 egg
2 pounds lean ground beef
1/2 cup bread crumbs
1/2 tablespoon ranch salad dressing -- mix - dry
2 tablespoons worcestershire sauce
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1. Beat milk and eggs in large mixing bowl -- electric, use hook.
2. Add ground beef, bread crumbs, and salad dressing.
3. Mix with hook until well blended.
4. Scoop with #12 scoop onto papered cake pans.
5. Brush loaves with worcestershire sauce and bake uncovered at 350 for 35-45 minutes. Test with strip for doneness.
6. Serve

Hot Dog Toasties

Hot Dog Toasties
Recipe By : Louise
Serving Size : 4
Categories : Entree
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1 pound turkey frankfurters
8 slices wheat bread
4 ounces american cheese
1 1/8 ounces margarine -- melted
mustard
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1. Steam hot dogs.
2. Spread each bread slice with mustard - top with a slice of cheese and one frank.
3. Fold bread over to form a triangle. Secure with tooth pick. Brush with melted butter and cook in very hot oven -400-500 degrees until brown.
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Serving Ideas : 2 Sandwiches = 1 serving
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White Chili

White Chili
Recipe By : Louise
Serving Size : 12
Categories : Entree
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2 2/3 cups chicken broth
1 can great northern beans
2 2/3 tablespoons onion flakes
2 teaspoons garlic -- minced
1 can green chiles -- canned
2 teaspoons oregano
2 teaspoons cumin
1 1/3 dashes cloves, ground
1 dash cayenne pepper
2 teaspoons cilantro
1 1/3 tablespoons chili powder
1 red bell pepper -- diced
2 pounds chicken -- cooked & diced
3 tablespoons cornstarch
1 1/3 cups cold water
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1. Combine all ingredients exept for cornstarch and cold water. Heat to boiling - fold in a slurry of cornstarch and cold water. Cook for about 30 minutes, Serve.
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Louise's Nibble Bait Chex Mix

Louise's Nibble Bait Chex Mix
Requested by FogDog
Recipe By : Louise
Serving Size : 24
Categories : Snacks, Misc.
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6 tablespoons margarine or butter
2 tablespoons worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups corn chex® cereal
3 cups rice chex® cereal
3 cups wheat chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup Cheerios
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1. Heat oven to 250°. Melt margarine in large roasting pan in oven.
2. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
3. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool.
4. Store in airtight container.
5. Yield 12 cups.
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Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Important: Because microwaves cook differently, time is approximate.
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Reduced-Fat Recipe: Decrease margarine to 3 tablespoons and omit mixed nuts.
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1 serving (1/2 cup) Regular Recipe: 130 calories (70 calories from fat); 89 fat (1 .5g saturated); 0 mg cholesterol; 340 mg sodium 14 g carbohydrate (1g dietary fiber); 2 g protein.
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Reduced-Fat Recipe: 70 calories (1.5 calories from fat), 2 g fat (0 g saturated), 0 mg cholesterol, 270 mg sodium, 13 g carbohydrate (1 g dietary fiber), 2 g protein.
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The Nibbler's Diet: Ultimate Solution to America's Weight & Cholesterol Problems

Louise’s Soft Molasses Cookies

Louise’s Soft Molasses Cookies
Yield 5 Dozen
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Ingredients:
1 Cup Shortening
½ Teaspoon Salt
3 Teaspoons Baking Soda
2 Teaspoons Ginger
2 Teaspoons Cinnamon
½ Teaspoon Allspice
½ Teaspoon Cloves
1 Cup Sugar
1 Cup Molasses
1 Egg
4 ¾ Cup Flour
¾ Cup Double strength cold coffee
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Directions:
1. Heat oven to 375º
2. Cream together first seven ingredients.
3. Blend in molasses and egg
4. Add flour alternately with the coffee
5. Drop from teaspoon onto lightly greased cookie sheets about 2” apart.
6. Bake 15 minutes or until done.
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Chicken and Rice Soup

Chicken and Rice Soup
Requested by Marion T.
Recipe By : Louise
Serving Size : 16
Categories :  Soups
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4 pounds chicken -- *see note
3 tablespoons margarine
1 1/2 cups onions -- chopped
1 1/2 cups carrots -- chopped
1 1/2 cups celery -- chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 quarts chicken broth
10 ounces frozen corn -- optional
10 ounces frozen lima beans -- optional
1/2 cup rice -- raw
2 tablespoons fresh parsley -- chopped
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* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken.
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1. In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides. Remove chicken and keep warm.
2. In remaining fat in pan, saute onions, carrots, celery and poultry seasoning. Use medium heat. Stir until onions are tender and limp; about 5 minutes.
3. Return chicken to pot. Add salt, pepper, chicken broth, 8 cups cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stir occasionally.
4. Remove chicken; add corn and lima beans and cook 30 minutes longer.
5. Add rice.
6. Skim fat from soup. Remove skin and bones from chicken; cut into bite-sized pieces. Return chicken to pot and cook until rice is done.
7. Let stand, covered, for about 10 minutes before serving.

Fresh Mushroom Bisque

Fresh Mushroom Bisque

Requested by Kim S.

Categories: Soups

Yield: 4 servings

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3 tb Butter

1 lb Fresh Mushrooms - sliced

3 tb All-purpose flour

4 c Half and Half
1 Egg yolk - beaten to blend
2 tb Lemon juice
Salt and pepper
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1. Melt butter in heavy large saucepan over medium heat.
2. Add mushrooms and saute until soft, about 4 minutes.
3. Add flour and stir for 2 minutes. Slowly mix in Half and Half.
4. Simmer until thickened, stirring frequently, about 4 minutes.
5. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper.

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Strawberry Yogurt Cake

Strawberry Yogurt Cake
Recipe By : Louise
Serving Size : 16
Categories : Dessert
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1 box yellow cake mix
1/2 cup water
3 1/2 tablespoons oil
1 egg
2 each strawberry yogurt
1 drop red food coloring
1 package Cool Whip®
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1. Mix water, eggs, oil, cake mix and 1 containers of strawberry yogurt.
2. Pour into greased pan and bake at 350 for about 30 mins.
3. Cool and refrigerate uncovered, overnight.
4. Mix Coolwhip, food coloring and remaining 1 strawberry yogurt container.
5. Spread over cold cake, cut and serve.

Louise's Hearty Beef and Barley Crock Pot Soup

Louise's Hearty Beef and Barley Crock Pot Soup
Recipe By : Louise
Serving Size : 16
Categories : Soup
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2 large beef oxtails -- or any combination of beef bones
2 quarts water
2 bay leaves
2 cloves garlic -- or 1 ts. minced
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1 pound lean ground beef
15 ounces black beans -- canned
14 1/2 ounces tomatoes, canned -- dice or process
1 package vegetable soup -- mix-instant
1/2 pound carrots -- fresh or frozen (sliced or chopped)
1/2 pound celery -- minced or chopped
2 medium onion -- chopped
1/2 pound barley -- raw
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon pepper -- mixed or Mrs.Dash
1 tablespoon parsley, freeze-dried
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1. Sprinkle soup bones with salt and pepper and roast at 350F for 1-2 hours.
2. Placed roasted bones and pan dripping in your crock pot, add water, bay leaves, and garlic and simmer on low for 24 hours. Remove and discard bones. Any meat on them should have sloughed off into your broth. If the chunks are large -- chop them and place back in broth. De-fat or skim broth if desired.
3. Brown the ground beef in a frying pan and drain off any fat.  Add cooked ground beef and remaining ingredients to your broth and simmer until barley is cooked 3-5 hours.
Enjoy!
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NOTES : This is a nice thick and hearty soup and would make a great meal served with crusty bread and icy cold milk on a cold Maine Winter Day.
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TIP: To easily de-fat homemade beef broth, refrigerate over night.  Fat will rise to the top and solidify and can then be easily flaked off and discarded.

Lemon Baked Chicken

Lemon Baked Chicken
Recipe By: Louise
Serving Size: 12
Categories: Entree
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1 teaspoon garlic powder
1-teaspoon onion powder
½ teaspoon black pepper
1-teaspoon paprika
1-teaspoon poultry seasoning
2 teaspoons salt
¼ cup oil
1+1/3 tablespoons lemon juice
12 chicken breast halves
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• Use 6 whole chicken breasts split to make 12 halves.
or use assorted chicken pieces with ot without bones.
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1. Mix dry spices in shaker.
2. Wisk together oil & lemon until slightly foamy.
3. Wash chicken and arrange on a sprayed baking pan.
4. Brush with oil & lemon mixture, sprinkle with spices and bake for about 45 minutes at 400 degrees or until golden brown.
5. Serve with cranberries, stuffing & gravy.

Rotisserie Chicken Rub Seasoning

GWH Cornbread

GWH Cornbread
Recipe By : Louise
Serving Size : 16
Categories : Side Dish, Breakfast, Misc.
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1 cup flour
1 teaspoon salt
1 1/3 tablespoons baking powder
1/2 cup sugar
1 cup cornmeal
1 1/2 cups milk, 1% lowfat
1/4 cup oil
1 egg
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1. Combine all dry ingredients.
2. Add oil, eggs, and milk -- beating well after each addition.
3. Batter will be thin.
4. Pour into a sprayed cake pan [13" X 9"] and bake at 325 degrees for about 30 minutes.
5. Brush top with melted butter. Cool, cut, and serve.
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NOTES : This is the same recipe that we use to make corn muffins also. Simply pour the batter into greased or papered muffin cups until cups are about 3/4 full. Bake same as bread.

Pastry Dough Tips for Pies, Tarts, Turnovers, & Pinwheels

Basic two crust pie instructions:

1. Mix dough according to directions -- roll out half of your pastry dough using short, gentle strokes with a rolling pin and stopping often to re-flour the pin and the board. Your dough should be moving all the time. If it’s not moving, it’s probably stuck to the board. Lift gently and add more flour. Dough should be thin and extend about one inch over the sides of your pie plate.

2. Place bottom crust loosely into ungreased pie plate and pat into place. Leave your excess inch of crust in place for now and brush lightly with milk or water. Place your prepared filling into your bottom crust. Dot with butter and set aside.

3. Roll out top crust the same way you rolled out your bottom crust. Place gently over filling leaving another one inch of excess in the diameter. Tuck your one-inch of excess top crust UNDER your one inch of excess bottom crust – all the way around and flute all edges with fingers or a fork.

4. Cut about 4-5 one-inch slits [steam vents] in the top of the pie. Brush with egg-wash [beaten egg thinned with an equal amount of water or milk] or milk before baking for nice golden crust.

5. Bake pie at 450º for 10 minutes, then lower oven temp to 350º and cook for 45-50 minutes longer. Crust should be a golden brown and filling should be bubbling up through the stem vents when done.

 Basic single crust pie shell instructions:

1. Follow #1 directions above.

2. Place bottom crust loosely into ungreased pie plate and pat into place. Fold your excess inch of crust over on itself and flute edges. This gives you an UNBAKED single piecrust usually used for pumpkin and pecan pies. For a BAKED single crust, go to step #3.

3. After fluting the edges on your raw crust, poke tiny holes throughout the entire crust, bottom and sides, with a dinner fork. Brush the entire crust with milk or egg-wash and bake at 350º for 20-30 minutes or until golden brown. The BAKED single crust is usually used for cream pies, like chocolate cream or lemon meringue. Tip: bake and freeze a few and when you need a dessert in a hurry, thaw a crust, fill with instant or prepared pudding (chocolate, butterscotch, coconut, etc), top with cool whip and you have a very delicious pie that looks like you slaved over it.

Tart Shells:

1. Follow instructions for the single crust BAKED shell except you will be making smaller rounds and portioning them into muffin cups. Bake according to directions, fill with Steve’s Microwave Fruit Filling, top with Cool Whip and you have a really nifty dessert. Make the above in TINY muffin cups for a great crowd pleaser. Note: if using the tiny tins, I don’t even roll out the dough . . . just portion into tins and mold into place with your fingers before pricking and baking – super simple!

 Turnovers:

1. Cut out a cardboard template – 5” X 5” for regulation size turnovers or 3” X 3” for small turnovers. Mix and roll out dough following my basic two crust pie instructions. Use your template to cut squares of pastry, place a dollop of Steve’s Microwave Fruit Filling on each square, moisten the edges of the pastry with water or milk, fold into a triangle, seal edges with a fork pressed in intervals on the two open sides of your triangle. Poke in a stem vent on the top of your turnover, brush the tops with milk or egg wash, place [leaving an inch of space around each pastry] on an ungreased baking sheet, and bake at 350º for 20-30 minutes or until golden brown.

Pastry Pinwheels:
 I learned how to make these from my grandmother [Memere Lively]. They are a really great way to use up leftover ends and pieces of pastry dough after you finish a day of baking pies, tarts, or turnovers:

1. Gather all pastry dough scraps and press into a ball. Roll out thinly, brush with melted butter, sprinkle with cinnamon and sugar, roll up the dough like a jellyroll, starting at one end and continuing until you have formed a log. Slice the log into ½” cookies, place flat side down [like cookies] close together on an ungreased baking sheet and bake at 350º for 20-30 minutes or until golden brown.

 Pastry: Savory and Sweet

McCann Pie Crust Recipe

McCann Pie Crust Recipe
Recipe By : Louise
Serving Size : 8
Categories : Basic, Breakfast, Dessert, Misc.
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1 teaspoon salt
1 tablespoon sugar
2 1/4 cups flour -- (use half wheat for healthier crust)
3/4 cup shortening
5 tablespoons ice water
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1. Mix all dry ingredients, cut in shortening with a fork or pastry blender.

2. Add water a little at a time stirring dough with a fork. DO NOT MIX WITH HANDS
3. Pat dough into a ball, divide into 2 sections, and roll out on a floured board.
4. Recipe will make 1 - double crusted pie [top & bottom crust] or 8 tart shells or turnovers.
5. For baking, follow pie or turnover recipe instructions -- I will include assembly and baking directions in my next post.
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Vocational and Technical Schools East 2010-2011 (Peterson's Vocational and Technical Schools East)