VEGETABLES AND SIDE DISHES
3 egg yolks
3 tbls cold water
2 cups sifted flour
1 whole egg
1 teas salt
Beat eggs well. Add water and salt. Stir in flour. When too
stiff to stir, work with hands.
Divide dough into 3 parts. Roll out each as thin as possible on a floured board. When partially
dry, roll up as like a jelly roll. Cut into whatever size noodles you will want. Cut into strips,
I sprinkle a bit of flour for my noodles to dry out. Cut into strips and allow to dry. Then boil
in beef stock or chicken stock. I also add baby carrots, mini peas, and who know what else
added to mine.... oh mushrooms are a nice touch too. Some people prefer the old fashioned kind
with just chicken, broth and noodles.
BUTTERY EGG NOODLES....Wolfy
2 lg eggs
3 tbls melted margarine or butter (life is short - use butter)
1-1/4 cup flour
1 tbls water
1/2 tsp. salt
1/2 teas baking powder
Beat eggs. Add butter and water and mix well. Add flour, salt
and baking powder.
Form into a ball and roll out thin and let dry. Cut noodles to desired size.
These are never tough. Tender and very good!!!
EASY CHEESY POTATOES....Wolfy
(Make it in a minute and bake)
2 lb frozen hash browns, partially thawed
2 cans Cheddar cheese soup
1 can French fried onion rings
salt and pepper
1 can evaporated milk
Combine potatoes, soup and milk and 1/2 of onions. Pour in a
Season to taste. Cover and bake at 400 degrees for 45 minute. Put the rest of the
onions on top and bake 15 minutes longer. Serves 4 to 6
This one is from my hubbys Grandma shes Polish and a GREAT cook. We love this one here!!
1 loaf of bread
one quarter cup salad oil
three-fourths cup milk
Remove crust & cube bread. Combine oil,milk,egg and salt pour
Shape into 8 small loaves. wrap each in aluminum foil. Seal to make waterproof.Chill
for about one half hour. Drop into boiling water. Cook 45 min. Remove and serve with
gravy. we found the best gravy for this is plain chicken.
APPLE AND PLUM CHUTNEY.... Kiwi from NZ
(good with meat,sandwiches or on scones)
2kg apples,peeled and cored
1 kg plums,stoned
500 g onions
250 g sultana's
300 g.brown sugar
2 liters malt vinegar
Finely chop apples,plums and onions. Combine with the rest of
the ingredients in a large
saucepan. Bring to a boil then cook slowly for about 3 hours or until the chutney is thick.
Pour into hot,clean jars and seal.
BETTER THAN GRANDMA'S MASHED POTATOES....Aubrey
10 cups chicken broth
2 or 3 carrots
1 med. onion
Boil potatoes in chicken broth add water if needed, add carrots
and onions when potatoes
are halfway done.Boil until soft. Drain and mash. Add: 2 or 3 tablespoons dill 16 oz. sour cream
(can use low fat or fat free) 1 tsp. parsley salt and pepper to taste. Mix thouroughly.
Put into 9"x11" baking pan and dot top with butter. Bake: At 350 degrees for about 1 to 1 1/2 hours.
Cover with foil until almost done and remove foil to lightly brown top. Let cool a few minutes and serve.
SCALLOP SWEET POTATO....Wolfy
5 sweet potatoes, boiled, peeled and thickly sliced
5 apples thinly sliced
3 tbls butter
1/2 cup brown sugar
salt/pepper to taste
1 cup water
In well oiled baking dish, alternate layers of potatoes and
apples, sprinkling each layer
with bits of butter, brown sugar, salt & pepper. Pour water over the top. Bake covered
in 375 oven for 35 min or until apples are soft. Serves 6-8.
SWEET POTATO DELIGHT....Wolfy
3 cups cooked mashed sweet potatoes
1 cup gran sugar
2 eggs, beaten
1 teas vanilla
1/4 cup milk
1/2 cup butter
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter
Mix all ingredients, except topping and pour into buttered casserole.
Mix topping ingredients
and sprinkle over casserole. Bake at 350 for 30 min.
SWEET POTATO SOUFFLE....Wolfy
1 lg can sweet potatoes, drained and mashed
1 cup sugar
1/2 cup milk
1/2 teas salt
1/3 stick melted butter or margarine
Mix well and pour into buttered pan.
Topping: 1 cup brown sugar 1/2 cup flour 1 cup pecans 1/3 cup
melted butter or margarine.
Crumble topping over potato mixture. Bake at 350 for 35-45 min, uncovered.
SWEET POTATO WEDGES OR POTATO WEDGES....Wolfy
Cut sweet potatoes in halves and then fourths, making a total
of 8 wedges (longways).
Put on cookie sheet. Brush with oil (olive oil is best). Sprinkle with garlic salt, etc, to taste.
Bake at 375 - 400 for 20-25 min. You can also use Irish potatoes the same way.
Add garlic salt, Parmesean cheese, etc., but sprinkle with paprika to help brown.
1 cup raw rice
1 (10-1/2 oz) can beef consomme'
1 (10-1/2 oz) can onion soup, not cream soup
Combine all ingredients and place in a buttered 1 qt casserole.
Bake at 350 for one hour.
Note: Good with ham; needs no gravy. Yield 4-5 servings
RICE WITH ONIONS....Wolfy
1 cup plain white rice
6 med onions
1 stick butter
Preheat oven to 325 degrees.. Pour rice into 2 qts of boiling
salted water and boil without covering
for 5 min. Drain. Peel and slice onions. Melt butter in heatproof 2-qt baking dish, stir in onions,
drained rice and 1/4 teas salt. Mix well to coat with butter. Cover dish and bake in middle of oven
for about 1 hour (stir once or twice) until rice is tender and beginning to turn golden. 325 F.- one hour.
CRISPY POTATO WEDGES....Shelly
4 Med, Russet Potatos,cut into large wedges
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1 tbsp. vegetable oil
2 cloves garlic (crushed)
Place potatoes in a large bowl; add cold water to cover. Let
stand for 15 min. Preheat oven to 425 F.
Spray a nonstick baking sheet with a vegetable spray. Set aside. Drain potatoes in a colander.
Spread on a double layer of paper towels. Press down on the towels to dry. Transfer potatoes to a
clean large bowl. Sprinkle with oil,pepper, and salt; toss gently to combine. Arrange seasoned potatoes
in a single layer on prepared baking sheet. Bake potatoes for 20 min. Using a spatula, turn potatoes;
sprinkle with garlic. Bake until golden, about 20 min. turning baking sheet after 10 min. for even browning.
Serve immediately. Serves 4
WOLFY'S BLACK BEANS....Wolfy
2 cans black beans, rinsed
1 onion, chopped
couple dashes of hot sauce, any kind
Cover with water and let simmer for about 30 min or unitl onion
Serve topped with sour cream and a dash of hot sauce.
CRUSTY HERBED CAULIFLOWER....Shelly
Medium head cauliflower,
1/2 tsp. salt,
1/4 tsp pepper,
1 cup bread crumbs,
1/2 cup chopped basil,
1/4 cup chopped parsley,
3 tbsp. flour,
1 tbsp. melted margarine.
Cut cauliflower into med size flowerettes. Steam for 15 - 18
min. or until tender.
Meanwhile beat eggs, salt, pepper, and put in a pie plate. Toss together bread crumbs,
basil, parsley in another pie plate. Preheat oven to 400 degrees, spray cookie sheet
with pam. Place flour in bag, add cauliflower and shake to coat. Dip into egg, then
bread crumbs and coat. Place on cookie sheet, drizzle with butter.
Bake at 400 for 20 minutes. Makes 4-6 servings
MEDITERRANEAN GREEN BEANS....Shelly
1/4 cup shortening,
1/3 cup chopped onion,
1/4 tsp. salt,
1/2 tsp. garlic salt,
1/4 tsp. rosemary,
1/4 tsp. basil,
1 lb. fresh green beans,
2 cups water.
Clean beans and snip ends off. Cut into 2" peices. Put water
into lg. pan. Bring to a boil
and add beans. Cover and cook for 15-20 minutes. or just until tender. While beans are
cooking melt crisco in a small pan. Add remaining ingredients, cover and simmer for 10 minutes.
Toss beans with sauce just before serving. Makes 4 servings.
Prepare popover batter:
1 cup allpurpose flour
one half teaspoon of salt or substitute
1 cup milk
1 tablespoon of shortening,melted.
Put 4 tablespoons of drippings from the roast into a pan 8x8x2
inches, pour in the batter
and bake in a hot oven 425 degrees for 40-45min serve at once. While serving sing
"GOD SAVE OUR GRACIOUS QUEEN" or the pastry will fall.
BEEF, CHILI AND CHEDDAR TOPPED POTATOES....Shelly
1 1/2 lbs. ground beef
1 can(15 oz) chili beans
4 med. baking potatoes
1 1/2 cps.shredded cheddar
1 tbsp. chili powder
1/4 cup sliced gr. onion
Pierce potatoes with a fork. Micro on high 11-13 min or until
tender, rotate 1/4 turn after 6 min.
Let stand for 5 min. In large skillet,brown ground beef on med. heat until beef is cooked breaking
it up as you go along. Pour out drippings, and stir in chili powder, and salt to taste. Add beans
and 1 cup of cheese. Stir until everything is heated through. Cut a slit length wise into potatoes.
Fluff with a fork abit. Season potatoes to taste. Spoon equal amounts of beef mixture over each potato.
Top off with remaining cheese and green onion. Makes 4 servings.