Author: Robert Andrews

Note:  This is my recipe with a few enhancements from Bobby Flay.

Ingredients
8 oranges (washed and zested)
2 lemons (washed and zested)
2 cups sugar (per ea cup of fruit)

1 C blueberries – for near the end

Step by Step

• Wash and zest your oranges and lemons.
• Put the zest into a LARGE pan or kettle with 1 C water to soak for about an hour
• Cut up sections of fruit, discarding the pith and internal segment walls.
• Add fruit into the pan with the zest
• Bring water to boil, lower heat, simmer for 10 minutes.
• Add blueberries and sugar to the pan.
  • For each cup of fruit, add 1 cup sugar.
• Add pectin per instructions on the pectin package
• Stir vigorously
• Cook over high heat until it sheets from spoon or candy thermometer reads 221°.
• Turn marmalade into hot sterilized prepared canning jars

Title of Recipe: Stollen

Ingredients:
2 cup milk
1 pkg dry yeast
1 ½ cup flour
3 eggs
1cup sugar
1 tsp salt
1 cup melted shortening
1 cup raisins
½ cup citron
¼ cup orange rind
¼ cup lemon rind
½ cup blanched almonds
2 tsp Grandpa’s CinnaSugar®
5 ¾ cup flour
powdered sugar
candied fruit

Instructions:
Scald, cool to lukewarm 2 cups milk, soften 1 pkg dry yeast in ¼ cup lukewarm water. Let stand 5 min, then add to milk. Stir in 1 ½ cup flour. Keep in warm place until bubbly. Blend in 3 beaten eggs, 1 cup sugar, 1 tsp salt, 1 cup melted shortening. Add 1 cup chopped raisins, ½ cup citron, ¼ cup orange rind, ¼ cup lemon rind, ½ cup blanched almonds.

Dredge w/1/4 cup flour, add to sponge w/juice and rind of 1 lemon, sift together 5 ¾ cup sifted flour, ¼ tsp cinnamon, ¼ tsp nutmeg. Stir into sponge to make stiff dough, turn out on floured board, knead until smooth, add more flour if necessary. Put in greased bowl, cover w/damp cloth. Let rise in warm place until doubled in bulk, about 2 hours. Punch down, shape into 6 loaves w/half of dough put in greased 3×4” pans. Braid wreath on greased cookie sheet. Let rise until doubled in bulk. Bake in 375° oven, 30 minutes. Frost w/powdered sugar icing.

Special Steps:
Decorate with candied fruit.

Title of Recipe: Spritzkuchen

Ingredients:
2/3 cup butter
2/3 cup sugar
2 egg yolks (well beaten)
½ tsp salt
½ lemon (grated rind and juice)
¾ cup finely grated almonds
2 cup sifted flour

Instructions:
Cream butter and sugar until light and fluffy. Add egg yolks, salt, lemon rind and juice and almonds. Beat until mixture becomes thick and lemon colored. Add flour and mix well. Fill cookie press & force through star design onto ungreased cookie sheets. If cookie press is not available, drop. Bake at 325° for 15 min.

Title of Recipe: Baked Zucchini

Ingredients:
3 cup sliced raw zucchini
1 ½ cup soda cracker crumbs
3 eggs (beaten)
1 cup milk
½ cup melted butter
2 cup shredded cheese
½ tsp salt
1-4 oz jar diced pimento

Instructions:
Pour into 2 quart greased casserole and bake at 300° uncovered 30-40 min. till golden brown.

Title of Recipe: Zucchini Supreme

Ingredients:
6 lg. Zucchini
6-8 pieces of broken bread
2 cloves garlic (minced)
4 eggs
salt & pepper
½ lb grated sharp chedder cheese

Instructions:
Boil zucchini just until tender (about 10 min), drain and add 6-8 pieces of broken bread. Mix w/garlic, salt & pepper, add 4 eggs and mix well. Pour mixture into casserole dish. Cover w/grated sharp cheese (1/2 lb). Bake at 350° for 20-30 minutes.

Title of Recipe: Veal Parmigiano

Ingredients:
Veal
1 egg
¼ cup dry bread crumbs
grated cheese
tomato sauce
onion salt
garlic salt
salt & pepper

Instructions:
Dip veal in egg, then crumb mixture. Sauté in hot salad oil until golden brown, place in bake pan. Heat oven to 350°. Mix tomato sauce, onion salt, garlic salt and salt & pepper, pour over meat, add more cheese to top and bake uncovered 30 min.

Title of Recipe: Garden Skillet Supper

Ingredients:
½ c butter
1 c onion (thinly sliced)
2 zucchini (1/2” slilces)
1 med eggplant (peeled and cut ½” slices)
½ c flour
2 green pepper (cut in strips)
2 tomatoes (wedges)
1 tsp salt
¼ tsp oregano
1/8 tsp pepper
garlic

Instructions:
In covered elect skillet melt butter, sauté onions, garlic until onions tender. Dip zucchini and eggplant in flour to coat lightly. Add to onions along w/green pepper, cover and simmer 30 min. Add tomatoes, salt, oregano and pepper. Cook an additional 15 min. Serve over rice.

Title of Recipe: Seasoning for Vegetables

Ingredients:

Instructions:
Broccoli with toasted blanched almonds added to the butter – too good to save just for company.
2. Beets and orange. Grate orange rind and add to melted butter before pouring over hot beets.
Cabbage, cauliflower and lima beans like a touch of curry powder in the butter.
Peas, green or lima beans, carrots, corn and greens of all kinds take kindly to onion butter; sauté ¼ c. minced onion in ¼ c. butter or margarine 5 minutes. Pour over seasoned veggies.
The cabbage family likes a touch of prepared mustard, in butter or white sauce.

Title of Recipe: Pizza Pie

Ingredients:
2 cups biscuit mix
½ cup water
½ cup grated parmesan cheese
1 sm can tomato sauce
1 cup nippy cheese
anchovies
sardines
salami
oregano
2 tbl cooking oil
½ med onion (grated)

Instructions:
Mix biscuit mix with water. Knead about 1 minute. Roll into ¼” thick circle. Place on baking sheet. Pinch edge to make slight rim. Arrange other ingredients on dough in order listed. Bake at 425° for 20-25 minutes. Serve in wedges.