Beverages Salads Main Dishes Side Dishes Links Cooking Tips and Secrets Desserts Spam Breads Snacks and Munchies Breakfast
Applesauce
Baked Beans
Big Mac Dressing
Broccoli Casserole
Broccoli Cheese Soup
Charleston Rice
Clam Chowder
Corn, Feta, Basil Toms
Enchilada Soup

Fried Cabbage
French Onion Potatoes
French Onion Soup
Fruit Mix
Gaspacho Soup
Gourmet Potatoes
Grilled Potatoes & Onions
Killer Macaroni & Cheese
M Callender Potato Soup
 
Mushroom Soup
Nottingham Carrots
Orange Rice Pilaf
Pork & Beans
Squash Mash
Sweet Potatoes Anna
Sweet Pots & Cashews
Swiss Barley Soup
Yogurt Dressing
 
  
Nottingham Carrots David HATES carrots. In Nottingham, there was this Italian place, he ate all of his carrots,
and thankfully, they gave us the ingredients. Baby carrots (4 servings) 1/2 cup butter 2 T brown sugar (honey works, too) 2 fresh bay leaves sliced lengthwise 1 T tarragon Fennel tops While you steam the carrots separately, place the remaining ingredients in a medium saucepan and saute until almost burnt. Adjust flavors so that no one flavor stands out. Strain the butter mixture, pour over cooked carrots and coat carrots gently.
Corn with Feta, Basil, Garlic and Cherry Tomatoes (*****) Lady Annne 4 healthy garlic cloves, peeled and sliced incredibly thin 2 T olive oil 4 ears of corn shucked and kernels cut off 12 Cherry tomatoes cut twice each, one cut N & S, one cut W & E 12+ fresh basil leaves shredded 1 c Feta cheese shredded, crumbled In a medium saucepan, saute the garlic in olive oil until brown. Pull out garlic and set aside in largeish bowl. Add corn to the oil, sprinkle with salt, cook 3 mins, stirring, until corn starts to pop / cook until the kernels are spotty brown. Remove corn to garlic bowl, sans the remaining oil add remaining items, toss gently and serve. Serves six well, eight small servings. You want left overs, trust me.


Quick Clam Chowder - Lady Annne
Tastes like you cooked all day

3 cans minced clams
1 cup onion diced
1 cup celery diced
1 cup carrots diced
2 cups potato peeled, diced
3/4 cup butter
3/4 cup flour
1 qt Half & Half
1/2 t each S & P
2 T Wine Vinegar

Drain clam juice into a skillet, add all diced vegetables, cover with water, cook to med soft.
In soup pot melt butter, whisk in flour and spices.
Cook on low to thick and smooth, add cream slowly, whisk.
Add vegies and clam juice, heat but do not boil. Add clams, vinegar, heat and serve.
A tablespoon of Tapatio Hot Sauce is quite good.

Recipe from Christie Hamilton, goodness knows where she got it from

Mushroom Soup - Lady Annne 4 portobello mushrooms or equivalent 2 pkgs button mushrooms or equivalent 1 pkg enoki mushrooms or equivalent 1 celery stalk or center small stalks 1 carrot 1 handful chives 3 shallots 2 leeks 4 - 6 garlic cloves 1 handful parsley 1 sm bottle of white wine, we love Moscat, 187 ml bottle 1 Tablespoon flour, 1/2 cup chicken stock 2 cups chicken stock, homemade is best!! 1 cup or so of heavy whipping cream Pulverize the mushrooms in a food processor, saute in butter until quite soft. Pulverize the vegetables in the food processor, saute in butter until quite soft. Add the vegetables to the mushrooms in one large skillet or dutch oven Add the wine and bubble for 6 minutes to reduce. Mix the flour slowly and carefully with stock to make a thick gravy, add to the pan slowly. Add chicken stock and bubble for 10 plus minutes until thickening is finished. Just before serving, add cream and gently heat. Soup should be thick and hearty. Note: We had wild mushroom soup in the Cotswalds and had to try it ourselves. Try your more unique mushrooms for a variety of flavors. Add additional red onion if your shallots are super mild.
Marie Callendar's Potato Soup 8 Cups potatoes -- peeled and cubed 2 Cups chopped onion 4 Cups chopped celery 2 Teaspoons salt 4 Cups water 4 Cups Half-and-half 6 Tablespoons butter or margarine 1 Cup shredded sharp cheddar cheese Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.
French Onion Soup Herbie43 @ DG
6 medium onions
4 tbls butter
5 cups beef broth, homemade is best but you can use canned or bouillions
1 tsp worcesteshire sauce
1/2 tsp salt
1/2 tsp paprika
6 slices french bread, toasted
1/2 cup parmesian cheese

Use a pot large enough to hold everything 
Add butter and onions and cook over med. high heat until onions are the color of straw. 
Reduce heat to a simmer. add the rest of ingredients, except the bread and cheese
Cook until onions are soft.
Pour soup into oven proof bowls and top with bread and sprinkle with cheese. 
Bake until cheese melts, about 10 minutes at 400 degrees.

I think this soup is better than any i've had in any resturant. 
I have been making this for a long, long time

Back to page top
Gourmet Potatoes DirtDoc
8 medium potatoes
¼ C. onion, minced
2 C. grated cheddar cheese (save some for top)
1 C. Sour Cream

Boil potatoes, skin and shred, and put in 2 qt casserole or 9 X 13 inch pan. Cook onions, 
cheese and sour cream to a creamy consistency. Pour over the potatoes and sprinkle with 
cheddar cheese. Bake at 350 degrees for 30 minutes.

Note: For an added treat, add 1 t. of garlic powder or 1 clove of crushed garlic to the 
sauce.

Back to page top
Baked Beans, New England Style
JS50147

OK....Here's the old New England family recipe for baked beans with a smile...

One large & one medium  can of ANY pork & beans....the cheaper the better.
1 bottle Grandma's dark molasses (or equivalent, but MUST be dark)
1 small bottle Gulden's mustard (no other kind will do)
1 chopped onion (medium)
5 chopped up bacon slices or 3 oz salt pork (preference)
Mix this all together, put in baking pan that it will fill 3/4 full.
Bake at 375 until they look like home-baked --done--beans.....LOL
Honest..people will think you worked on them for DAYS......just keep smilin'

Back to page top
Broccoli Casserole Lady Anne Even kids love this stuff! 1 Cup cooked rice 1/2 cup butter 1/3 chopped onion 1/4 t salt 1 10oz pkg frozen broccoli 1 can cream of celery soup 1/2 c - 3/4 c grated cheddar 2-3 garlic cloves, squeezed 1/2 cup milk 1 cup bread crumbs 3 -4 T butter Start rice cooking In large skillet, saute onion, broccoli in butter, cook until most liquid is gone (15 mins) Add rice, soup, milk, cheese, garlic, salt Mix well and cook until cheese is melted. Pour into casserole, tp with buttered bread crumbs Bake at 350 for 25 minutes until top is browned Back to page top
Grilled potatoes and onion packages on the grill 2/3 cup olive oil 1T Dijon Must 1 t thyme 1 t salt 1t black pepper add 4large, pealed , sliced potatoes 2 large red onions divide into 6 alum. packets seal and grill about 25 min Take some olive oil, add a little garlic, a little oregano, brush on some veggies and grill 'em till they're either tender or beginning to blacken. Back to page top
Gaspacho Soup 6 large tomatoes 1 large green bell pepper 1 large red onion 1 large cucumber 1 48oz. can of tomato juice Garlic to taste (lots for me!) 3 tablespoons oregano 3 tablespoons basil a pinch of cayenne pepper 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil Lemon juice (optional) Basically, take all the veggies and cut them into bite size chunks, mix all the ingredients in a GIANT bowl, chill for AT LEAST 3 hours. Get the grill ready, and spice some steaks however you usually would, but only tenderize them on one side. Throw 'em on the grill, tenderized side up--They should curl up to form bowls. Flip 'em over and cook the other side a bit, put 'em on plates, pour gaspacho in 'em! Back to page top
CHARLESTON (SC) RICE Sunset164 1 (14-ounce) can Italian-style Stewed tomatoes, undrained 4 green onions, sliced 1 large Green Bell Pepper, diced 1 cup diced smoked ham 3 tablespoons oil 1/4 teaspoon garlic salt 1/2 teaspoon pepper 2 cups uncooked Minute Original Rice 2 tablespoons hot picante sauce Drain: Stewed tomatoes, reserving liquid. Add enough water to equal 2 cups liquid. Saute: onion, bell pepper, and ham in hot oil in a large skillet 8 minutes or until tender. Stir: in tomatoes, reserved liquid, garlic salt, and pepper. Bring to a boil. Stir in rice and picante sauce; cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Yield: 4-6 servings Back to page top
Fruit Mix (serve with SS Boomer Chicken) Iwrit4fn Drain 2 large cans of canned sliced peaches, 3 cans of pear halves quartered and as many fresh strawberries as your little Boomer heart desires. Pour in a half cup of sugar (add more to taste) and stir in a little sour cream at a time until you get the look and flavor that rings your chimes. This tastes sooooooo good as a sidedish with the SS Boomer Chicken! Back to page top
HOMEMADE APPLESAUCE 8 medium apples, peeled, cored, cut into chunks 1 Bartlett pear 1/4 cup water or apple juice 3 to 4 Tbsps. sugar (to taste) 1 tsp. cinnamon 1 tsp. lemon juice, if desired In a large saucepan, combine all ingredients. Bring to a boil; reduce to simmer, cook partially covered 20 to 25 minutes until tender (To microwave, cook covered on High power for 8 minutes, or until tender, stirring once or twice during cooking.) Break up applesauce with a spoon or serve it chunky. The applesauce will be rosy pink. Makes 8 servings. Freezes well. Back to page top
Squash Mash Suesews3 1 Zucchini (spelling) cut up 1 yellow squash, cut up 1 butternut squash, peeled and cut up into pieces 1/2 red pepper cut up 1/4 onion diced 1 clove garlic 3 T Oil 1 T butter or margarine Heat oil in pan, add garlic and onion, and butternut squash. Stir fry till somewhat tender, not mushy. Add the other ingredients and stir fry till tender. Add salt & pepper to taste. Back to page top
Swiss Barley Soup 4 1/2 t. butter or margarine 2 T. finely minced shallot 4 cups chicken-flavored or vegetable stock 1/4 cup barley 1 bay leaf 1 small potato, peeled, finely diced 1 stalk celery, finely diced 1 small carrot, finely diced 1/4 cup finely diced white part of leek 3/4 cup milk, soy milk or non-dairy creamer 1/2 t. salt 1/4 t. white pepper 11/2 T. chopped marjoram 1 T. chopped chives In medium saucepan, melt 11/2 teaspoons margarine. Add shallot, and saut until tender. Add stock, barley, and bay leaf. Bring to a simmer; cover and cook 1 hour, or until barley is tender. Remove bay leaf. Heat remaining margarine; add potato, and saut 3 minutes, until almost tender. Add celery, carrot, and leek; saut until tender. Add creamer and sauted vegetables to the soup. Season with salt, pepper, and marjoram, and simmer a few minutes. Sprinkle with chives. Makes 4 servings. Variation: Omit all dairy ingredients and stir in 1/4 cup sauted salami at the end of preparation. Heat to serving temperature. Back to page top
French Onion Potatoes Lady Anne 10 - 12 potatoes Knorr French Onion Soup Mix In a casserole dish, melt 1/2 cup butter, add 1/2 cup oil (I prefer Olive) Add soup mix and heat in microwave a few minutes. Let the mix soak while you wash and chop potatoes to bite size - leave on skins Add potatoes to soup mixture Bake covered at 350 for 35 minutes. Delicious. Back to page top
Broccoli Cheese Soup K930rod 1 SMALL ONION 3 TEASP BUTTER (approx) 3 10 OZ CANS CHICKEN BROTH 1 10OZ PACKAGE FINE NOODLES (ANGEL FINE) 2 PACKAGES OF FROZEN CHOPPED BROCCOLI 1 LB SLICED AMERICAN CHEESE 6 CUPS MILK ON MED-HIGH HEAT MELT BUTTER AND SAUTE ONION THEN ADD CHICKEN BROTH WHEN IT COMES TO A SLOW BOIL ADD BROCCOLI COOK 3 MIN ADD NOODLES COOK 3 MIN. THEN ALTERNATE ADDING CHEESE AND MILK, UNTIL CHEESE IS ALL MELTED, SEASON TO TASTE. I USUALLY ADD WHITE PEPPER AND GARLIC POWDER. Back to page top
Enchilada Soup Lerphidy Recently served to my artist's critique group--mmmm, mmmm, yummy! 2 large cans enchilada sauce 1 can corn 1 can black beans 1 can garbanzo beans 1 can diced tomatoes 3 boneless, skinless chicken breasts cooked and shredded (If you desire, add 1 can chicken broth) Combine all, heat, serve topped with grated cheddar cheese and tortilla chips to the side Back to page top
Pork & Beans Kzack55 1 Large Can Pork & Beans 6 large Octoberfest sausage 1 can pineapple 2 cups brown sugar Combine and heat and eat - It is wonderful! Back to page top
McDonald's Big Mac Special Sauce
Via J19 If you like Big Macs, it's probably because of that tasty "secret" spread that is plopped onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? After all, it's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad dressing. Also,this clone comes close to the original with the inclusion of French dressing. It's an important ingredient -- ketchup just won't do it. That, along with a sweet & sour flavor that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not. This is the closest "special sauce" clone you'll find...anywhere. 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup. Back to page top
Yogurt Dressing 2 teaspoons of lemon juice 1 tablespoon of salad oil 1/2 cup of plain lowfat yogurt 1/2 teaspoon peprika dash hot sauce 1/2 teaspoon of lite salt or soysauce 1/8 teaspoon garlic powder or 1/2 teaspoon crushed garlic Mix in blender for 5 mins. or until desired consistancy..makes 2/3 cup. 20 calories per tablespoon Good on baked potatoes! Back to page top
Sweet Potatoes Anna Serving Size 8 5 medium sweet potatoes -- peeled 2 leeks -- white part only 6 tablespoons butter -- melted 1 tablespoon thyme -- fresh chopped or 1 teaspoon dried thyme salt and pepper Preheat the oven to 375F. Cut the potatoes into slices about 1/8" think. Cut the leeks in half lengthwise, then into very thin slices. Butter a shallow, round 10" baking dish. Arrange a layer of potato slices in the pan in overlapping circles. Brush with about one fourth of the melted butter. Top with about half of the leeks and half of the thyme. Season with salt and pepper. Repeat with another layer of potatoes and the remaining leeks and thyme. Top with a final layer of the best looking potato slices. Brush the top layer with about one fourth of the melted butter. Cover the pan with aluminium foil. Place a heavy skillet or baking dish on top. Press the potatoes into a compact mass. Bake for 30 minutes. Remove the skillet and foil. Baste the top layer with the remaining butter. Continue baking for about 30 minutes Potatoes should be very soft, top and bottom layers have started to carmelize. If the potatoes begin to char, cover the top with foil. Cool for 15 minutes before serving Back to page top
Orange Rice Pilaf
Serving Size 12 1 Tablespoon Butter Or Margarine 2 Cups Long-Grain Rice -- uncooked 4 Ounces Uncooked Spaghetti -- broken in 1" pieces 2 Cans Chicken Broth 1 1/2 Cups Orange Juice 1/4 Cup Green Onions -- chopped 2 Teaspoons Orange Peel -- grated In medium saucepan, over medium-high heat, melt butter; saute rice and spaghetti 3 minutes, or until golden. Add broth and orange juice; bring to boiling. Simmer, covered, 20 minutes, or until rice in tender. Stir in green onions and orange peel. Back to page top
FRIED CABBAGE Dreem One head cabbage sliced 5 pieces bacon fried crisp and crumbled Bacon drippings Fry bacon til crispy. Crumble bacon into small pieces. Add cabbage and stir fry until done. I like to keep mine a little crispy. I like the crunch but you can cook as long as you want. Just remember to keep stirring so it does not scorch. This takes a large pan and I usually use my wok. I find it works better than a flat skillet or pan. Back to page top
Killer Macaroni & Cheese Helenski Skoscufka Hamberg This is a bit of a shoot from the hip recipe, but arranged to your own tastes,
it's a guarenteed "eaten the first night." Boil up the macraroni while you start the sauce. Melt a cube of butter in a skillet. Add an onion, chopped, and sautee until nice and soft. Add 1/4 cup of Carnation dry milk Add 1/4 cup of flour Stir until well mixed Add enough milk to make a thick sauce Add every kind of cheese you have on hand, Monterey, some Swiss, American, cheddars. Add regular yellow hot dog mustard, about two healthy teaspoons. Add salt and pepper. Note: The mustard and spices will be to taste, but make sure they are cooked in well. When the cheeses are melted and you are ready to add the macaroni,
add half a brick of cream cheese. Add the macaroni. Place into a baking pan and bake at 350 for 205 minutes until the top just starts to brown. Back to page top
Sweet Potato Cashew Bake Marg (ChezMarJon) 6 medium sweet potatoes (2 pounds) 1/2 cup packed brown sugar 1/3 cup broken cashews 1/4 teaspoon ground ginger 1 8 3/4-ounce can peach slices 3 tablespoons butter Preheat oven to 350F. Prepare and cook whole sweet potatoes in water (cooked in enough boiling salted water to cover till tender, 25-35 minutes). Drain, peel, and cut crosswise into thick pieces. Combine brown sugar, cashews, ginger, and 1/2 teaspoon salt. Drain peaches well. In a 10x6x2 inch baking dish, layer half each of the sweet potatoes, peach slices, and brown sugar mixture. Repeat layers. Dot with butter. Bake, covered, in a 350F oven for 30 minutes. Uncover; bake about 10 minutes longer. Spoon brown sugar syrup over before serving. Serves 6 to 8.
Back to page top

Packrat Main Page