All posts by Tony

Potatoes Al Forno

Slice potatoes. Chop a handful of sage. Chop 2 cloves of garlic. Grate 1 cup of Parmesan cheese.

Put sliced potatoes in a baking dish sprayed with cooking spray. Add Parmesan cheese, ½ pint of Half & Half, ½ pint of milk, and salt and pepper to taste. Sprinkle more Parmesan cheese on top.

Bake at 350° for 30 minutes or until golden.

Venison Roast

  • 10 juniper berries crushed with side of knife
  • Salt & Pepper to taste
  • ¼ cup of fresh rosemary
  • Optional: 1-2 tbl. fresh thyme and 1-2 garlic cloves, minced

Chop all finely. Rub roast with oil. Roll roast in herbs.

In a hot cast iron skillet, add oil & venison to sear. Add 3-5 rosemary sprigs, 5-8 sage leaves, and 2-3 whole garlic cloves. Roast at 350° for 15-20 minutes or until at 120°. Let rest on a cutting board.

In the same skillet, mash the herbs and garlic with a fork. Over medium heat on stovetop, add 1 cup of red wine to deglaze the skillet. Add 2 tbl. butter  and melt. Strain over sliced meat.

Serve with Chianti.

Huevos con Queso y Tocino

Makes 8 servings

Combine and mix well with whisk:
10 eggs, beaten
16 oz. cottage cheese
2 cups shredded Monterey Jack or Cheddar cheese
1 4-oz. can chopped green chiles
1/2 cup white onion chopped or diced
1/2 cup green bell pepper chopped or diced
3 strips bacon, fried or baked, chopped
¾ – 1 tsp. cumin

Pour into well-greased 9 x 13” dish. Bake at 350˚ for 45 minutes. Serve with salsa and/or sour cream on the side.

For 6 servings in a 7” x 11” dish:

7 eggs, beaten
12 oz. cottage cheese
1 ½ cups shredded Monterey Jack or Cheddar cheese
1 4-oz. can green chiles
1/4 cup white onion chopped or diced
1/4 cup green bell pepper chopped or diced
2 strips bacon, fried or baked, chopped
½ tsp. cumin

Cowboy Stew

  • 1 lb hamburger meat
  • 1 12oz can stewed tomatoes
  • 1 12oz can tomato sauce
  • 1 12oz can kidney beans
  • 1 12oz can corn

Brown meat. Stir in ingredients and simmer for 15-20 minutes. Serves 4.

AMARETTO SAUCE FOR BREAD BUDDING

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Sauce

1 cup sugar
1 stick butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup amaretto

Heat sugar and butter in a heavy saucepan over medium heat to softball stage (235°), stirring constantly. Remove from heat and add cinnamon, nutmeg, and amaretto.


Per Serving (excluding unknown items): 1754 Calories; 92g Fat (48.6% calories from fat); 1g Protein; 218g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 939mg Sodium. Exchanges: 0 Grain(Starch); 18 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: Madison County Iowa Cookbook. From Winterset, Iowa
Carol Hendrix

APPLE CRISP

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Pies

5 cups apples — peeled and sliced
butter
lemon juice
3 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Topping:
2/3 cup flour
2/3 cup sugar
1/4 cup butter

Put apples in 9 x 9 x 2 dish. Dot with butter. Sprinkle juice of 1 lemon over top. Combine sugar, cinnamon and nutmeg and sprinkle on apples.

Topping: Mix into crumbs with fork and put on top of apple mixture.

Bake at 350 degrees for 40 – 50 minutes. Serve warm with ice cream.


Per Serving (excluding unknown items): 425 Calories; 12g Fat (25.1% calories from fat); 3g Protein; 80g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 2 1/2 Fat; 3 Other Carbohydrates.

APPLE CRISP (MICROWAVE)

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Pies

6 cups apples — peeled and sliced
3/4 cup brown sugar
Topping:
1/2 cup flour
1/3 cup brown sugar
1/3 cup oatmeal — quick
1/4 cup butter
1/2 teaspoon cinnamon

Place apples in 8 inch square dish. Sprinkle 3/4 cup brown sugar over apples.

Mix topping and sprinkle over apples. Microwave cook 9 to 12 minutes. Let stand 5 to 10 minutes. Serve with ice cream.

Description:
“pie”


Per Serving (excluding unknown items): 431 Calories; 13g Fat (25.5% calories from fat); 3g Protein; 80g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 133mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES: From Jennifer Rich

APPLE MALLOW YAM YUMS

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

2 apples — sliced
1/3 cup pecans — chopped
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 17 oz. cans yams — drained
1/4 cup butter
2 cups marshmallow

Combine all but the yams and marshmallows. Then alternate layers of apples and yams in 1 1/2 qt. casserole. Dot with butter. Cover.

Bake at 350 degrees for 35 to 40 min. Sprinkle marshmallows over top — broil until lightly browned.


Per Serving (excluding unknown items): 466 Calories; 9g Fat (17.2% calories from fat); 3g Protein; 97g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 101mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES: From Barb Rees and Christmas issue of Family Circle when we lived in Virginia

APPLE PANCAKE PUFF

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast

6 eggs
1 1/2 cups milk
1 cup flour
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup butter
2 tart apple — peeled, cored,
thinly sliced
2 tablespoons brown sugar
1/4 cup pecans — chopped

Preheat oven to 425°. In a blender or processor, mix eggs, milk, flour, sugar, vanilla, salt, cinnamon, and nutmeg. Place butter in a 13 x 9 inch baking dish; heat in oven until butter is melted but not brown. Add apple slices and heat in oven several minutes until they begin to sizzle.

Quickly remove from oven and pour batter over apples all at once; sprinkle with brown sugar and nuts. Return to oven; bake approximately 20 minutes, or until puffed and golden. cut in squares. Serve immediately.


Per Serving (excluding unknown items): 404 Calories; 26g Fat (56.9% calories from fat); 11g Protein; 33g Carbohydrate; 2g Dietary Fiber; 262mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: From Carol. Best of the best from Indiana Cookbook.

APRICOT ALMOND CAKE

Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Breakfast Cakes

1 cup butter — softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup slivered almonds
1 10 ounce jar apricot preserves

Preheat oven to 350. Cream butter and sugar until light. Beat in the eggs, one at a time. Fold in sour cream and extract. Sift flour, baking powder and salt and fold in. Put a third of the mixture in a greased and floured tube pan. Spread half of the almonds and half of the apricot preserves over the butter. Spoon in rest of the batter. Add remaining preserves and top with remaining almonds. Bake for 1 hour and 10 minutes at 350.


Per Serving (excluding unknown items): 392 Calories; 20g Fat (44.8% calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates.

NOTES: From Carol’s Best of the Best from South Carolina Cookbooks