Spinach Casserole

Title of Recipe: Spinach Casserole

Ingredients:
2 pk frozen spinach
1 pk dry onion soup
1 can water chestnuts (sliced)
1 c parmesan cheese
1 pint sour cream

Instructions:
Cook spinach-squeeze out water. Mix all ingredients and bake at 350° ½ hour or so to warm.

Mexican Salad

Title of Recipe: Mexican Salad

Ingredients:
1 lb hamburger
1 onion (diced)
1 can stewed tomatoes
2 small cans tomato sauce
1 can chili w/out beans
1 can mushrooms
2 tsp worchestershire sauce
½ tsp garlic salt

Instructions:
Brown hamburger with onion. Add all ingredients to cooked hamburger. Cook and simmer 1 hour. Serve over tossed salad topped with fritos and grated cheese.

Arizona Punch

Title of Recipe: Arizona Punch

Ingredients:
2 cans frozen orange juice
1 cup pineapple juice
¼ cup maraschino cherry juice
2 quarts gingerale
ice cubes
3 refrigerator trays

Instructions:
Blend all ingredients but the gingerale. Pour over ice cubes. Add gingerale. Serves 12 glasses.

Bisquick Pancakes

Ingredients:
2 C Bisquick mix
1 egg
2 C milk

Optional: 1/4 C applesauce

Instructions:
Add egg and milk to biscuit mix. Beat until smooth. Grease griddle if necessary, or add 1 tbsp salad oil to batter and eliminate greasing griddle. Turn pancake when bubble appear. Turn only once.

Mayonnaise from Scratch

CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.

Ingredients:

1/4 cup water
1 TBL instant milk
1 NEW egg yolk – pasteurized only (save the white)
1/2 tsp dry mustard
1 tsp salt
1 tsp honey
2 TBL lemon juice (or 2 tsp citric acid)
–
Later: 1 cup Safflower oil

Step by Step

Blend everything above except the oil and 1 TBL lemon
Add ½ cup oil slowly – drop by drop
Add up to ½ cup oil as necessary.
Add the rest of the lemon juice slowly.
Let rest at room temperature for 6-8 hours
Refrigerate for up to 10 days

INGREDIENTS for BASIC MAYONNAISE

1 large egg yolk, at room temperature
1 tsp white wine vinegar
1 tsp raw honey
1/2 tsp salt
2 tsp Dijon mustard
1/2 C light olive oil
1/2 C unflavored oil: Safflower, Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado

STEP BY STEP

Place the egg yolks in the bowl of a stand mixer and attach the whisk beater.
Beat egg yolks for 1 minute until they are thick and sticky.
Continuing to mix, add the vinegar, honey, salt and mustard.
Keep mixer running. Drizzle oil in slowly.
Continue beating, being sure the egg yolks are slowly absorbing the oil.
After 1⁄3 to 1⁄2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. This is also called breaking.
Beat in the remaining oil in a thin, steady stream.
If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
Season to taste.

QUICK AND SIMPLE

One egg yolk
Juice from one half lemon
A pinch of salt
1 tsp white vinegar
Whisk together above, and then start drizzling in 1/2 C EVOO very slowly
Never stop whisking until thickened

NOTES

If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.

Mistakes

Don’t add oil too quickly or the emulsion will break
You must whisk quickly or the emulsion will not form
Too much oil after the emulsion forms, or the emulsion will break
Don’t let it get too hot or the emulsion will break

If it breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time

For Tartar Sauce

Mayo, capers, dill, and sweet relish

For 1000 Island Dressing aka Sauce Andalouse

Mayo, ketchup, minced red bell and dill relish

Chantilly Sauce

2 parts mayo, 1 part whipped cream

VIEW THIRD-PARTY VIDEO HERE

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Here is Gordon Ramsay making mayonnaise from scratch.

Lemon Party Punch

Title of Recipe: Lemon Party Punch

Ingredients:
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale

Instructions:
Dissolve sugar in canned or frozen lemon juice. Add tea, water and other juices and chill. Just before serving add gingerale and pour over ice cubes in punch bowl. Garnish with slices of banana, strawberries or other fresh fruit. Makes about 2 gallons punch.

Lemon Meringue Pie

Aug 15, 2019 – National Lemon Meringue Pie Day on August 15th gives pie lovers and lemon lovers a chance to celebrate. Tart lemon curd and delicate meringue sing together in this deliciously bright pie. When making a lemon meringue pie, the crust is usually made with shortbread pastry. The filling for the pie is lemon curd.

You can purchase a crust, or make one using any one of THESE RECIPES.

Ingredients:

4 eggs (separated) plus 3 yolks
- You will use the whites at Step 11
1 1/3 cup granulated sugar
¾ tsp. Salt
1/3 C cornstarch
2 C warm water
4 TBL butter
zest from 2 lemons
1/2 C lemon juice
1 9” flaky pie crust

Instructions:

Whip the yolks until light and frothy
Mix sugar, salt, cornstarch and water
- Heat water until it starts to simmer
Stir in butter and stir until it is melted and absorbed.
Temper about half of the mixture into the egg yolks a little bit at a time
Pour the egg yolks into the pan with the hot mixture
Add grated rind and juice, and mix well.
Bring to a boil over medium heat, and cook until thickened. Cook until it comes to a full rolling boil. Stir constantly
Cook 60 seconds longer over low heat, stirring constantly.
Cool and pour into pastry shell
Let cool COMPLETELY
MERINGUE TOPPING
Mix egg whites with 1 C Confectioner sugar, 1/4 tsp salt and 1/2 tsp cream of tartar in the bowl of a double boiler
Turn on heat to medium and whisk continually until temperature reaches 165º
Move to your stand mixer, and beat on high speed with the whisk attachment until soft peaks. (1-2 minutes)
Reduce speed to medium and whisk until firm (but not dry) peaks appear (about 5 minutes)
Spread on top of meringue
Color the meringue under a preheated broiler or using a torch

Use commercial pie crust or MAKE YOUR OWN

Cucumber Sauce

Title of Recipe: Cucumber Sauce (for fish or meat-pref cold)

Ingredients:
¾ cu cream (sour cream optional)
2 tbsp vinegar or lemon juice
¼ tsp salt
1/8 tsp paprika

Instructions:
Beat until stiff ¾ cup cream or sour cream (if using sweet cream add slowly). Add 2 tbsp vinegar or lemon juice, season w salt and paprika. Pare, seed and cut finely & drain well 1 lg cucumber. Add to sauce.

Cold Cucumber Soup

Title of Recipe: Cold Cucumber Soup

Ingredients:
2 sm cucumbers (peel, seed & dice)
4 cup chicken stock
1 cup sour cream
lemon, salt & pepper

Instructions:
Cook until cucumber is soft, cool slightly and put through blender w/1 cup sour cream. Season w/grated lemon rind and salt and pepper.

Special Steps:
Chill thoroughly, sprinkle w/chives

Green Bean Casserole

Title of Recipe: Green Bean Casserole

Ingredients:
1 can seasoned green beans
1 can cream of mushroom soup
1 can French fried onion rings
1 small jar mushrooms (if you want)

Instructions:
Put drained beans in a casserole dish then add can of mushroom soup, onion rings and mushrooms. Add slat & pepper if desired. Mix spread evenly and bake at 350° about 10 minutes or until soup bubbles.

Boston Baked Beans

Title of Recipe: Boston Baked Beans

Ingredients:
1 qt pea beans
¾ lb fat salt pork
1 tbsp salt
3 tbsp sugar
1 tbsp – 1 cup molasses
½ tsp mustard

Instructions:
Soak beans overnight in cold water. Drain cover w/ fresh water. Cook until skins will burst (determine by taking a few on the tip of a spoon and blowing on them). Drain. Scald pork and scrape, remove ¼” slice and put in bottom of pot. Cut remaining every ½”. Put beans in pot, bury pork. Mix salt, molasses and sugar. Add 1 cup boiling water. Pour over beans. Add boiling water to cover beans. Cover and bake 6-8 hours in slow oven. Uncover last hour. Add water as needed.

Boston Baked Beans

Title of Recipe: Boston Baked Beans

Ingredients:
1 lb navy beans (soak overnight in 6 cu water)
1 ½ tsp soda
1/3 cu molasses
¼ cu sugar
pepper
1 tsp mustard

Instructions:
Make sauce of 1 cup reserved liquid (beans soaked in), 1/3 cu molasses, ¼ cu sugar, pepper and mustard. Pour over beans, stir and put into casserole, add enough liquid to cover. Cover and bake at 300° for 2 hr. Add remaining liquid and stir, bake covered 1 ½ -2 hours till tender and liquid absorbed.

Breakfast Biscuits

INGREDIENTS

2 cups GRANDPA’S BISCUIT MIX (shown below)
2/3 cu buttermilk
OPT: 1/4 C shredded Cheddar cheese

Splash more milk ONLY if it doesn’t come together when you knead in Step 3. If it’s too wet, add a bit more biscuit mix or use dried milk.

DON’T OVER-MIX OR YOUR BISCUITS WILL BE TOUGH

STEP BY STEP

Add milk to biscuit mix. Stir with a spoon to combine.
Turn out on a floured surface.
Turn over onto itself 8 times to create layers
Roll or pat to ½ inch thickness.
Cut into 2 or 3 inch rounds.
- Push down, THEN turn. Don’t turn as you push, or you will seal the edges together and your biscuits will not rise
Place on a greased baking sheet with sides just barely touching
- Otherwise they will spread, not rise
- Don’t use a teflon baking sheet
- Put a small dent in the center to help create flat tops
Brush the tops lightly with melted butter
Bake at 450° for about 10 minutes.
Turn pan and cook another 5-8 minutes

Biscuit Mix

Freeze well, bake without thawing

Bruschetta

All of these are served on top of a French Bread or Bauguette sliced on the bias (angle) and toasted until it just starts to turn brown.

Caprese

Tomato, slice of mozzarella, topped with a basil leaf or black olive
Drizzle with EVOO at serving time

Caramelized Red Onion

Caramelize slivers of red onion in EVOO, then spread marscapone and prosciutto. Top with fig and red onion

Goat Cheese and Pear

Spread goat cheese and top with wedges or thin slices of pear. Drizzle with aged balsamic vinegar glaze

Burnt Mozzarella

Shave whole-milk mozzarella over sliced bread. Cover bread completely, then broil about 60 seconds to melt the cheese. Top with pesto

Olive Tapenade

Variety of pitted olives roughly chopped, then mixed with a sprinkle of anise seed, Greek oregano, red pepper and EVOO. Top with aged balsamic vinegar

Brie

A thin slice of brie with a few capers or slices of persimmon

Here are some more ideas:

Goat Cheese and Smoked Salmon
Sauteed Spinach with Bacon
Cream Cheese and Pomegranate
Cream Cheese w/ Onion and Caper
Goat Cheese and Raspberry Jam
Goat Cheese with Cherries
Feta Cheese topped with Cucumber
Sliced Ham with Apricots or Figs
Salami with Dijon Mustard
Parmesan and Grilled Peppers
Spinach Pesto and Sardines

The ideas are nearly limitless.
Don’t be afraid to experiment.

Grandma’s Mac and Cheese

Ingredients to feed 6 or 12 people

2 C large elbow macaroni
1 C sour cream
1 C shredded Colby – mixed in
2 C shredded Colby – for topping

Grandma likes to use 1 C coarsely chopped black olives when she makes this, but you can leave the olives out if you don’t like them.

Put in whatever
you want. You can
use bell peppers,
green chilies,
artichoke hearts…
whatever !

Optional Roux
1. In a saucepan, melt 2 TBL
butter over medium heat.
2. Stir in 2 TBL flour to make a roux.
3. Add 1 C milk to roux a splash at a time,
stirring constantly.
4. Stir in cheese, and cook over low heat
until cheese melts and the sauce thickens.
* This will replace Step 3 below.

Step by Step

Cook the macaroni to taste
Drain macaroni and put into large mixing bowl
Mix together 1 C cheese and 1 C sour cream
Add 1 C chopped black olives
Stir macaroni and cheese mixture together
Grease casserole dish
Pour mixture into baking dish, and pat it down
Top with as much shredded Colby as will fit in the casserole
Bake at 350º for 20 minutes
Let rest five minutes before serving

Oh, one more thing…

Serves 6 as a main course or up to 12 when served as a side

Meals for Thomas

This was created for my grandson Thomas, because he wanted to start making family meals on a weekly basis. Hopefully he will find these menus helpful.

Click here to begin.

Caramel

3/4 c Sugar
1/4 C Karo syrup (light corn syrup)
2 TBL Water
1/4 tsp Cream of Tartar
Pinch Salt
–
3 TBL butter
3 TBL Cream Cheese
1/2 C heavy cream
1 tsp vanilla

Measure parchment paper for the bottom of a square metal pan
Trim so that it fits perfectly into the square pan
Put a heavy sauce pan over medium high heat
Add all ingredients and stir frequently
As soon as it begins to simmer, cover and start timing 5 minutes
Remove lid and insert candy thermometer
Don’t touch for about 6-7 minutes
Heat to 250° . Light Amber
Drop the heat to medium
Bring up to 290-300º
Don’t stir, just gently agitate the pan (like for popcorn)
Turn heat to lowest setting, then start timing 2 minutes
Turn heat off
At about 360º, add 3 TBL butter and 1/2 c heavy cream and 1 tsp soy sauce
Turn heat to medium low and cook until the temp returns to 250º
Pour into pan lined with parchment paper
Tap out bubbles and let cook 30-40 minutes
Sprinkle with Maldon Salt
Alternate Salts: Kosher salt, coarse sea salt, pink, black salt, or red salt, sel de gris, smoked salt
Cook another 3-4 hours
Cut evenly with a pizza roller sprayed with canola oil
Refrigerate for two hours before rolling into waxed paper or parchment

Robert@RobertAndrews.NET

Spicy Orange Sauce

I made a really great recipe that used Staport Spicy Orange Sauce, but as
it turns out I would have to buy a half gallon. According to their
website, Some supermarkets sell retail sized bottles of the stuff, so I
will look at that option. Meanwhile, here is a recipe in case I get a
hankering for Crispy Orange Chicken.

Spicy Orange Sauce

1/2 C orange marmalade
3 TBL rice vinear
2 TBL Hoisin sauce
2 tsp soy sauce
1 TBL Asian Chile Sauce

Combine ingredients in a sauce pan and bring to a simmer. Stir about 5
minutes, then set aside to cool. This will keep for several weeks.

See my recipe for Tempura Batter

When you are ready to fry, your oil should be 350º – 360º

Basic Angel Food Cake

INGREDIENTS

Muffin rings lined with paper and sprayed
3/4 C castor (confectioner) sugar
1 C Cake Flour – NOT self-rising
1/4 tsp baking soda
Meringue
2 tsp Cream of Tartar
1/2 tsp Salt
14 large Egg Whites
1 TBL warm water
2 tsp vanilla
1/2 C granulated sugar
1/2 tsp Citric Acid
Topping
1/2 C granulated sugar (for fruit)

STEP BY STEP

Place muffin ring in center of an oven-safe skillet
For Meringue:
Beat egg whites to foamy peaks – not stiff peaks
Add salt, cream of tartar and 1/2 C granulated sugar early into beating process
Add castor sugar, citric acid, vanilla and warm water as you approach stiff peaks
Pour into large mixing bowl
For Cake:
Fold in CAKE flour 1 TBL at a time – Don’t use AP flour. Cake flour is a finer grind than AP flour. DO NOT overmix
Fill baking ring about 3/4 full
Even out top and tap to remove bubbles
Preheat oven to 350º
Place pan of hot water on the bottom shelf
Bake pie at 350º for 60 minutes (see note at bottom)
Topping:
Add 1 stick butter ti skillet
1/2 C sugar
1/2 C grand marnier or rum
Mix together then add quartered strawberries, blackberries and blueberries – or other fruit topping
Cake:
Cool before removing from ring for at least one hour
Serve with macerated (eg) strawberries and lemon juice plus sour cream, vanilla and sour cream

Topping

Use strawberries, blueberries, etc
Sprinkle 1/2 C sugar
Mash the fruit slightly using two forks
Let them macerate while you bake your cake

Variation
You can use biscuit rings or lady-finger molds instead of a bundt pan. If you do this, reduce cooking time to 30 minutes.

Creamed Corn

Ingredients

2 pieces of bacon – browned
Red onion
Chopped chives
Garlic
Old Bay Seasoning
Smoked paprika
Fresh tarragon
Corn – fresh or canned
Half and Half to moisten
1/4 C cream cheese
OPTIONAL
- Diced poblano
- Diced red bell

Step by Step

Brown bacon, then set aside and crumble
Dump much of the grease
Add first four veggies
Soften 5 minutes
Add Old Bay, smoked paprika, tarragon
Add corn
Add Half and Half and cream cheese
– Healthy alternative: substitute chicken stock and blend1 C of veggie mixture, then add back in