Cindy Recipe Cards – Page 2

Play Dough

Title of Recipe: Play Dough

Ingredients:
2 cups flour
1 cup salt
1 cup water

Instructions:
Mix-knead 7-10 minutes. Put in plastic bag. Shape- air dry or bake at 325° for ½ hour for ¼” thickness.

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.

Pizza Pie

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.

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

Old Style English Muffins

NOT YET TESTED

Ingredients:

4 C flour
1 tsp salt
1 pkg yeast – 1 TBL
1 C milk – hot
4 T butter – melted
2 T sugar
1 C very warm water
1/2 tsp baking soda
1.5 oz nonfat dry milk

Instructions:

Dissolve yeast in ¼ cup lukewarm water with 1 tsp of your sugar.
Scald milk and add butter, remaining sugar and your salt.
Cool milk to lukewarm and stir in 2 cups flour.
Add dissolved yeast. Lightly beat and beat mixture thoroughly.
Add 2 more cups flour to make a moderately soft (but flowable) dough.
Knead for at least 5 minutes
Pull dough into 1/4 C balls and shape slightly, putting into buttered ring molds.
Cover tops lightly w/cornmeal, then a damp towel and let rise in the refrigerator overnight.
Bake muffins in the oven at 400º for about 20 minutes
Remove from ring, invert and cook an additional 10-15 minutes
These freeze well.
Defrost before toasting, makes 24-30.

Economy Ice Cream

Title of Recipe: Economy Ice Cream

Ingredients:
2 eggs
6 tbsp sugar
4 tbsp white corn syrup
1 cup top milk
1 cup light cream
1 tsp. Vanilla

Instructions:
Beat egg yolks, sugar and corn syrup until thick and lemon colored. Add milk, cream, flavoring. Pour into refrigerator tray. Freeze until firm. Remove to chilled bowl. Add unbeaten egg whites and beat until fluffy. Return to freezing compartment for 20-25 minutes or until frozen.

Peanut Brittle Ice Cream – substitute 1 cup crushed peanut brittle for sugar. Add 1 tsp vanilla.

Strawberry Ice Cream – Substitute 1 cup finely sieved strawberries for 1 cup milk. Add ¼ cup sugar.

Coffee Ice Cream – dissolve 1 tbsp instant coffee in 1 tsp boiling water. Add to milk in basic recipe.

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

Texas Sheet Cake

Title of Recipe: Texas Sheet Cake

Ingredients:
2 cu sugar
2 cu sifted flour
½ tsp salt
2 cubes butter (1/2 lb)
1 cu water
4 tbsp cocoa
½ cu sour cream
2 eggs
1 tsp soda
1 box powdered sugar
¼ cu butter
vanilla
milk

Instructions:
In lg bowl put sugar, flour & salt. In small heavy pan bring butter water, cocoa to a boil. Take from heat. Add immediately to sugar/flour/salt ingredients. Add sour cream, eggs and soda to mixture, mix till well blended. Batter will be very thin. Pour into greased, floured 10 ½” x 15 ½” pan. Bake 20-25 min at 350°. Don’t overbake while warm, frost.

Special Steps:
Frosting; ¼ lb butter, 6 tbsp milk, 4 tbsp cocoa. Boil milk, butter and cocoa until bubbly. Mix in nuts, 1 box powdered sugar & 1 tsp. vanilla. Beat until smooth. Spread over warm cake.

Chinese Casserole

Title of Recipe: Chinese Casserole

Ingredients:
1 lb. Hamburger
2 tbl shortening
2 diced onions
1 cu diced celery
1 can cr of mushroom soup
1 ½ soup cans water
½ cu raw rice
¼ cu soy sauce
¼ tsp pepper
1 lg can Chinese noodles

Instructions:
Brown meat. Add onions, celery. Stir in soups & water. Add rice, pepper and soy sauce. Put in large casserole. Bake, covered for 30 min. at 350°. Remove, cover & bake 30 min. more. Cover top of casserole w/noodles, bake 15 min. more.
(This is very runny until the end, do don’t worry)

Cinnamon Spiral Bread

Title of Recipe: Cinnamon Spiral Bread

Ingredients:
½ cu warm water (not hot 110-115°)
1 pkg active dry yeast
2 cu lukewarm milk
2 cups quick-cooking rolled oats
¼ cu brown sugar (packed)
2 tbsp soft shortening
1 tbsp salt
1 cup raisens
5 ½ to 6 cups sifted flour

Instructions:
Dissolve yeast in water, in mixing bowl. Stir in milk, rolled oats, brown sugar, shortening, salt, raisins, half of flour. Mix with spoon until smooth. Add rest of flour, mix with hand. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Round up in greased bowl; bring greased side up. Let rise in warm place (85°) until double in bulk…1 ½ to 2 hours. Divide dough into 2 parts. Round up each into a ball. Roll each into an oblong, 15×8”. Sprinkle with all except 2 tbsp. of the mixture of ½ cup sugar and 2 tsp cinnamon. Roll up like jelly roll, sealing tightly at the ends. Place in 2 greased loaf pans, 9x5x2 ½”. Let rise until almost double in bulk….40 to 50 min. Heat oven to 400° (mod. Hot). Bake 35 to 40 min. Brush top of hot bread with corn syrup and sprinkle with rest of cinnamon-sugar mixture.

Corn Bread Snack Mix OR SMALL LOAF

This is good if you want just a little corn muffin snack.

Corn Muffin Snack

1 egg
1 TBL milk
½ C Mix

Blend sugar and egg
Add milk
Fold in mix
DO NOT OVER-MIX
Grease silicon molds or small bread pan
Pour into molds 2/3 full
Bake 15-20 minutes @ 400º
or until golden brown

Corn Muffin Snack Mix – INGREDIENTS

1 C cornmeal
1/4 C masa
1 C AP flour
3/4 C nonfat dry milk
3/4 C sugar
2 T baking powder
pinch of salt
3/4 C hard Crisco

Pulse all in food processor until mixed
OR
Sift dry ingredients together. Cut in shortening.

Store in a cool place. Shelf-stable for a couple of months

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.

White Bread

Ingredients:

5 ½ – 6 ½ cu flour
3 tbsp sugar
2 tsp salt
1 pkg yeast
1 ½ cu water
½ cu milk
3 tbsp butter

Instructions:
1. Mix 2 cu flour, sugar, salt and yeast.
2. Combine water, milk, butter over low heat.
3. Add to dry ingredients. Mix at medium speed.
4. Add ¾ cu flour, beat at high speed 2 min.
5. Add enough flour to make soft dough.
6. Turn out on floured board and knead 10 min. until smooth and elastic.
7. Place in greased bowl, turning to coat, cover, let rise 1 hr, until doubles.
8. Punch down, let rest 15 min.
9. Form into loaves, let rise in loaf pans 1 hour.
10. Bake in 400° oven, for 25-30 minutes. (better: until internal temp is 190º)

Brown Bread

Ingredients:

1 TBL brown sugar
2 tsp Rapid Rise Yeast or proofed Dry Active Yeast
1/4 C warm water
PROOF THE ABOVE IF NECESSARY
2 C sour dough starter
1 C bread flour
1 1/2 C whole wheat flour
½ cu honey
½ cu molasses
1 tsp baking soda
1 tsp salt
1 TBL instant coffee
1 TBL cocoa powder
2 TBL butter – softened
1 C whole milk
1 C dry milk
1 C raisins – OPTIONAL

Step by Step:

Mix till combined – add splashes of water in necessary to bring together
Then mix 6 more minutes
Let rest 20 mintues
Mix 4 more minutes
Cover and rise 1 hour
Fold in thirds four times – beating flat in between folds
Finally, form into 2 balls and put on a baking sheet
Drizzle with EVOO
Cover loosely with plastic wrap
Let rise another hour
Slash an X in the top, then bake 325º for 60 minutes
Let cool

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.