Friday, April 30, 2010

Louise's Pot Roast

Louise's Pot Roast
Recipe By : Louise
Serving Size : 8
Categories : Beef, Main Dishes
1 cup beef bouillon
3 cloves garlic -- smashed
2 tablespoons Worcestershire sauce
6 peppercorns
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat -- or oil
4 whole potatoes -- peeled & quartered
4 whole carrots -- peeled & quartered
4 white turnips -- peeled & quartered

1. Season flour with salt and pepper to taste. Dredge meat in flour. In heavy sauce pan, sear meat quickly on all sides in smoking hot bacon fat. Sprinkle with spices, onions, and garlic.
2. Cover and roast until tender, about 3-1/2 hours. Add turnip, potatoes, and carrots during last hour of cooking.
3. When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups.
4. Season to taste; if necessary, thicken gravy with one tablespoon flour dissolved in a quarter cup of cold water.
Taste of Home: Mom's Best Meals: Over 250 Classic Home-Cooked Recipes--From Pot Roasts to Peach PieFamily-Favorite recipes from Taste of Home readers (Taste of Home Annual Recipes)

Thursday, April 29, 2010

Peanut Butter Bread

Peanut Butter Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish
3/4 cup peanut butter
2 ounces margarine
2 cups flour
1/3 cup powdered milk
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 each egg
1 1/4 cups water
3/4 teaspoon orange peel -- grated
Make the day BEFORE serving.

1. Beat peanut butter and margarine until fluffy.
2. Add dry ingredients and mix until mixture resembles crumbs.
3. Add (all at once) eggs, water, and orange peel. Mix until just moistened.
4. Pour into a greased loaf pan and bake at 300 for about 2 hours. Test with pick. Cool, cut, & cover.

The Peanut Butter & Co. Cookbook: Recipes from the World's Nuttiest Sandwich Shop

Monday, April 26, 2010

Peanut Butter Bars

Peanut Butter Bars
Reprint request by Suzy
Recipe By : Louise
Serving Size : 24
Categories : Dessert
1 1/2 cups shortening
1 1/2 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
3/4 teaspoon salt
3 cups confectioner's sugar
3/4 cup peanut butter
1 1/2 tablespoons margarine
1 1/2 teaspoons vanilla extract
1. Cream together shortening and sugar.
2. Add egg and 2 T vanilla & beat well.
3. Stir in flour and salt.
4. Spread mixture into a greased cake pan and bake at 300 degrees for 30-45 minutes. Let cool.


1. Mix peanut butter, margarine, 2 T vanilla, and confectioner's sugar.
2. Add just enough milk for proper spreading consistancy.
3. Frost cooled bars the night before.
4. Cut just before serving - next day.


Peanut Butter Cookbook: 101 Recipes with Peanut Butter

Wednesday, April 21, 2010

Spinach Dip in a Bread Bowl

Spinach Dip in a Bread Bowl
Recipe By : Louise
Serving Size : 10
Categories : Appetizers

2 cups sour cream
1 envelope ranch salad dressing mix
1 package spinach, frozen -- chopped, thawed
1/4 cup chives (dried)
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 loaf round bread
Crackers, Melba toast, or Raw Veggies
1. In a bowl, combine first six ingredients. Chill for at least 1 hour.
2. Cut a 1 - 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and crackers around it and serve immediately. Yield: 10 to 15 servings.
The Big Book of Appetizers: More Than 250 Recipes for Any Occasion

Thursday, April 15, 2010


Recipe By : Louise
Serving Size : 8
Categories : Appetizers, Mexican
3 whole avocados
1 tablespoon onion -- minced
2 whole jalapeno peppers, canned -- seeded (optional)
1 whole fresh tomatoes -- chopped
1 tablespoon chopped parsley
1/2 teaspoon coriander
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon fresh lemon juice
1 dash hot sauce
1 tablespoon sour cream
1. Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a ceramic bowl. Mash with a fork until smooth.
2. Add remaining ingredients, blend well, and adjust seasoning to taste.
Serving Ideas : Serve as a dip with tortilla chips.

Fresh Mexico: 100 Simple Recipes for True Mexican Flavor
Fresh Mexico: 100 Simple Recipes for True Mexican Flavor

Tuesday, April 13, 2010

Red Beans and Rice

Knorr/Lipton Cajun Sides, Red Beans & Rice, 6.4-Ounce Packages (Pack of 12)
Red Beans and Rice
Recipe By : Louise
Serving Size : 6
Categories : Beans, Rice, Side Dish
1 pound red or pinto beans -- dried
1/2 pound salt pork
1 whole onion -- chopped
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1 quart ham, pork, chicken or beef stock
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice
1. Soak beans in water overnight. Drain.
2. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, salt, and herbs.
3. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking.
4. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Pour over hot rice, stir and serve.

366 Delicious Ways to Cook Rice, Beans, and Grains

Friday, April 9, 2010

Pickled Vegetables

Title: Pickled Vegetables
By Louise
Categories: Vegetables, Side Dish, Mexican
Servings: 10
4 c Green Beans; Whole
3 ea Celery; Stalks, *
1 c Carrots; 2 med, **
1 1/2 c Cauliflowerets
1 c Broccoli Flowerets
1 c Radishes
1 c Peppers; ***
2 c Boiling water
2 T Black Peppercorns
2 c Cider vinegar
2 c Sugar
1/2 ts Salt
1/4 t Cloves; Ground
* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned, dry or fresh. I use Chipotle Dried plus a few colored fresh strips
1. Mix all vegetables in a large glass or plastic container.
2. Mix Liquids and spices and allow to cool.  Pour over vegetables.
3. Cover and refrigerate at least 48 hours but no longer than 2 weeks.
Many different kinds of Vegetables can be substituted, like summer squash, parsnips, cukes, snap peas, etc.
Makes about 10 cups of vegetables

Quick Pickles: Easy Recipes for Big Flavor

Wednesday, April 7, 2010

Egg Custard

Egg Custard
Requested by Linda C.
Recipe By : Louise
Serving Size : 6
Categories : Desserts, Eggs, Puddings
3 egg yolks
1 egg
1/4 cup sugar
1 cup heavy cream
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1. Beat together egg yolks and whole egg until light.
2. Beat in sugar. Combine cream and milk, scald, and beat gradually into egg mixture. Stir in vanilla.
3. Pour into six individual custard cups. Sprinkle with freshly grated nutmeg.
4. Place in baking pan and add hot water to reach halfway up sides of cups.
5. Bake at 325 degrees for one hour or until a knife inserted into custard comes clean. Serve hot, warm, or cold.

Puddings A to Z: Sweet and Savory Puddings, Custards, Flans and Mousses (A to Z Cookbooks)

Monday, April 5, 2010

Coney Island Hot Dogs

American Experience - Coney Island
Coney Island Hot Dogs
Recipe By : Louise
Serving Size : 12
Categories : Sandwiches, Sauces
1/4 pound ground beef -- lean
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
12 hot dogs -- heated
12 hot dog buns -- toasted
1. In a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes.

Home-Style Beans

Home-Style Beans
Recipe By : Linda Cormier
Serving Size : 16
Categories : Side Dish
2 cans pork and beans
2 1/2 tablespoons mustard -- prepared-yellow
2 1/2 tablespoons brown sugar
2 1/8 tablespoons worcestershire sauce
5/8 cup cheddar cheese -- grated
5/8 cup onion flakes -- french fried
1. Portion into casserole pan -- all but cheese & onions. Bake at 350 until heated through. Top with onions and cheese. Serve.

Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Edition

Saturday, April 3, 2010

Whacky Eggless Chocolate Cake

Whacky Eggless Chocolate Cake
By Louise

Categories: Cakes, Chocolate
Yield: 12 servings
2 c Flour
1 1/4 c Sugar
1/2 c Cocoa
2 ts Baking soda
1 c Sour milk
1/2 c Melted shortening
Or salad oil = (I use canola or peanut oil)
1/2 c Boiling water
1 ts Vanilla
1. Put all ingredients (in order) in one bowl and beat.
2. Bake in greased tube pan for about 55-60 minutes in a 350 degree oven. (some ovens may vary, so check the cake between 50 aand 60 minutes)
3. I frost my cake with a white buttercream frosting with a hint of real coffee -- it is absolutely delicious!
Hint: To make sour milk, add one teaspoon of vinegar or lemon juice to the cup of milk and let it stand for a couple of minutes.
For the liquid shortening, I use peanut or canola oil; it is both healthy and tasty and makes the cake very moist.

Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

Maple Bars

Maple Bars
Recipe By : Louise
Serving Size : 12
Categories : Dessert, Cookie
1/2 cup sugar
1/3 cup shortening
2/3 cup maple syrup
2/3 teaspoon vanilla
1 large egg
1 1/3 cups oats
2/3 cup flour
2 5/8 tablespoons coconut
2/3 teaspoon baking powder
1/3 teaspoon salt
1. Cream sugar and shortening at medium speed of a mixer until light and fluffy -- about 5 minutes. Add syrup, vanilla, & egg; beat until well blended. Combine oats, & last 4 ingredients in a seperate bowl. Add dry ingredients to creamed mixture -- stir until ingredients are just blended.
2. Pour batter into 1.5 sprayed cake pans -- bake at 350 for 30 min. A wooden pick insterted in the middle should come out clean.
Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner