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| Recipe Name: George Washington's Apple Pie | Cooking Time: 50 minutes | |
| Recipe Yield: 8 | Hints: Granny Smith work the best. | |
| Cooking Temp: 375oF | ||
| Ingredients | Amounts | Procedures |
| Pie Crust, pre-made | ||
| Apples, peeled, thinly sliced | 6 C (~2.25 lbs.) | Peel and slice apples with apple peeler, sprinkle with lemon juice. In large mixing bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple sliced and gently toss till coated. Transfer apple mixture to the pre-made piecrust. Stir together flour and brown sugar, cut in butter till mixture resembles coarse crumbs. Sprinkle crumb topping over apple mixture. Cover edge of pie with foil (to prevent over browning). Bake at 375oF for 25 min., remove foil and bake another 25 minutes till top is golden. Cool on wire rack. |
| Lemon Juice | 1 T | |
| Sugar, granulated | 3/4 c | |
| Flour, all-purpose | 2 T | |
| Cinnamon, ground | 1/2 t | |
| Nutmeg, ground | 1/8 t | |
| Raisins or Walnuts (optional) | 1/2 c | |
| Crumb Topping | ||
| Flour, all-purpose | 1/2 c | |
| Sugar, brown, packed | 1/2 c | |
| Butter | 3 T |
| Recipe Name: Baked Spinach | Cooking Time: ~1 hour | |
| Recipe Yield: 8 | This is an authentic Spanish dish that has been enjoyed for generations! | |
| Cooking Temp: 350o | ||
| Ingredients | Amounts | Procedures |
| Spinach, frozen, chopped | 2- 10 oz packages | Place spinach in a large mixing bowl and let stand until completely thawed. Do not drain. Add eggs, Cheeses, oil, matzo meal, salt, and pepper. Mix well. Pour into a greased 9" square baking dish. Sprinkle some additional parmesan cheese on top. Bake uncovered at 350oF for about an hour or until golden brown. Cool slightly before cutting. May be served immediately or may be frozen and reheated for service later. |
| Eggs | 3 | |
| Romano Cheese, wedge, (grate it yourself for freshness) | 5 oz. | |
| Parmesan Cheese, grated | 4 oz. | |
| Oil | 4 T | |
| Matzo Meal | 4 T | |
| Salt | dash | |
| Pepper | dash |
| Recipe Name: Bombay Banana Salad | Cooking Time: | |
| Recipe Yield: 4 | Hint: If you enjoyed the recipe in the Chandelier Room use the brown sugar instead of honey for the dressing. | |
| Serve Chilled. | ||
| Ingredients | Amounts | Procedures |
| Oranges | 2 each | Grate and peel 1 orange; reserve peel for dressing. Peel and slice oranges. In bowl, toss salad ingredients with dressing. Dressing: Combine all ingredients in blender or food processor. Blend until smooth. Stir in grated orange peel. |
| Bananas, firm, sliced | 2 each | |
| Grapes, seedless | 1 c | |
| Almonds, whole | 1/4 c | |
| Banana, peeled | 1 each | |
| Dates, pitted, halved | 12 each | |
| Dressing | ||
| Sour Cream | 1/2 c | |
| Brown Sugar or Honey | 1 T | |
| Chutney, chopped | 1 T | |
| Curry Powder | 1/2 t |
| Recipe Name: French Onion Soup | Cooking Time: 1 hour | |
| Recipe Yield: 5 | Hint: Make sure your onions are really caramelized! | |
| Serve Warm | ||
| Ingredients | Amounts | Procedures |
| Onions, thinly sliced | 4 cups | Sauté thinly sliced onions in margarine until a rich golden brown. Sprinkle with pepper. Dissolve bouillon cubes in water and bring to a boil. Add onions. Simmer covered 1 hour. To serve, place a toast round in each soup dish. Pour soup over it. Sprinkle with 2 Tablespoons of Swiss cheese. |
| Margarine | 5 T | |
| Pepper | 1/4 t | |
| Beef bouillon cubes | 5 | |
| Water | 5 1/3 c | |
| Toast rounds | 1/serving | |
| Shredded Swiss cheese | 2 T/serving |
| Recipe Name: Spinach Gnocchi |
Cooking Time: 30 min | |
| Recipe Yield: 4 to 6 | Hint: | |
| Serving Temp: 165o | ||
| Ingredients | Amounts | Procedures |
| Spinach, frozen | 2 pkg. (10 oz) | Cook spinach according to package directions. Drain well; let cool. Squeeze spinach dry; place in a medium bowl. Stir in ricotta cheese. Add eggs; mix well. Add 1/3 cup Parmesan cheese, 3 T flour, salt, pepper, and nutmeg; mix well. Cover and refrigerate 1 hr. Spread remaining 1 c flour in shallow baking pan. Press a heaping T of spinach mixture between a spoon and your hand to form oval gnocchi; place in flour. Repeat with remaining spinach mixture. Roll gnocchi lightly in flour to coat evenly; discard excess flour. Drop 8 to 12 gnocchi into large pot of boiling salted water; reduce heat to medium. Cook, uncovered, 5 minutes or until gnocchi are slightly puffed and slightly firm to the touch. Remove gnocchi with slotted spoon; drain on paper towels. Immediately transfer to greased broiler proof shallow baking dish. Reheat water to boiling. Repeat with remaining gnocchi in batches of 8 to 12. Arrange gnocchi in single layer in baking dish. Preheat broiler. Spoon butter over gnocchi; sprinkle with remaining 1/3 c cheese. Broil gnocchi 5 inches from heat source 2 to 3 minutes until cheese melts and browns lightly. Serve immediately. |
| Cheese, ricotta | 1 c | |
| Eggs | 2 ea | |
| Cheese, Parmesan | 2/3 c | |
| Flour | 1 c + 3 T | |
| Salt | 1/2 t | |
| Pepper | 1/8 t | |
| Nutmeg | 1/8 t | |
| Butter | 3 T |
| Recipe Name: Broccoli and Cheese Soup | Cooking Time: 30 min | |
| Recipe Yield: 5 | Hint: Extra shredded cheese on top makes an excellent garnish. | |
| Serve Warm | ||
| Ingredients | Amounts | Procedures |
| Margarine | 1 oz | Melt margarine in pot, add onion and sauté until tender. Add flour and seasonings, stir often and cook for 5 minutes. Stir in chicken base, water, and milk, stirring constantly, on low heat and cook until thickened. Add cheese, stir until melted. Steam broccoli until tender (5-7 min). Add to the cheese mixture and heat to serving temp. |
| Onion | 1/4 c | |
| Flour | 1/4 c | |
| Salt | 1 t | |
| Black Pepper | 1/2 t | |
| Chicken Base | 2 t | |
| Water | 1 1/4 c | |
| Milk | 2 1/2 c | |
| American Cheese, grated | 1/4 lb. | |
| Broccoli florets | 1/2 lb. |
| Recipe Name: Ultimate Chocolate Chip Cookies | Cooking Time: 8 - 10 min | |
| Recipe Yield: 4 dozen | Hint: Store in an air tight container. | |
| Serve Warm | ||
| Ingredients | Amounts | Procedures |
| Sugar, granulated | 3/4 c | Heat oven to 375oF. Mix sugars, butter, and egg in large bowl. Stir in flour, salt, and baking soda. Stir in nuts and chocolate chips. Drop dough by rounded T about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until light brown. Cool and remove from cookies sheet. |
| Sugar, brown, packed | 3/4 c | |
| Butter, softened | 1 c | |
| Egg | 1 | |
| Flour | 2 1/4 c | |
| Baking Soda | 1 t | |
| Salt | 1/2 t | |
| Nuts, chopped | 1 c | |
| Chocolate chips, semisweet | 1 package |
| Recipe Name: Calabacitas | Cooking Time: ~1 hour | |
| Recipe Yield: 6 | Calabacitas go well with meat dishes. | |
| Cooking Temp: med. heat | ||
| Ingredients | Amounts | Procedures |
| Summer Squash, diced | 2 lbs. | Boil diced squash until tender, 15-20 minutes, over med. heat. Drain and leave in colander. In cooking pot, add oil and sauté onion and tomatoes. Add squash to this, mix well. Mix in salt and pepper. Continue heating. Add grated cheese and allow to melt. Add corn, stir. Cook 1-2 minutes. Serve when cheese is fully melted. |
| Oil, vegetable | 1 T | |
| Onion, diced | 2T | |
| Tomatoes, stewed, chopped | 3 | |
| Cheese, cheddar, grated | 1 c | |
| Corn | 8 oz. | |
| Salt | 1/2 t | |
| Pepper | to taste |
| Recipe Name: Scharffen Berger Meringue Cookies | Cooking Time: 45 minutes | |
| Recipe Yield: 60 | Hints: Enjoy with a hot cup of coffee. | |
| Cooking Temp: 350oF, 250oF | ||
| Ingredients | Amounts | Procedures |
| Hazelnuts, shelled | 2 c | Preheat oven to 350oF. Place hazelnuts on a baking sheet and toast until the skins crack and the nuts are light golden, 10 to 15 minutes. Wrap the hazelnuts in a rough kitchen towel and rub to remove as much of the skins as possible. Chop coarsely, and reserve. Reduce the oven heat to 250oF. In a bowl, beat the egg whites, vinegar, and salt until soft peaks form. Gradually add the sugar and the vanilla seeds, and continue to beat until the meringue forms stiff peaks. Gently fold in the chocolate and hazelnuts. Line three baking sheets with parchment. Drop the mixture by tablespoonfuls about 1 in. apart onto the lined sheets. Bake until firm, about 45 minutes. Cool on a wire rack. |
| Egg whites | 3 ea | |
| Vinegar, white | 1 T | |
| Salt | 1/4 t | |
| Sugar, granulated | 1 c | |
| Vanilla Bean Seeds | seeds from 1 vanilla bean | |
| Scharffen Berger, chocolate, bittersweet, finely chopped | 4 oz. | |
| Scharffen Berger, chocolate, semisweet, finely chopped | 4 oz. |
| Recipe Name: Lazy Pierogie Casserole | Cooking Time: 15 min preprep, 30 min cooking | |
| Recipe Yield: 4-6 | The taste of pierogies without all the fuss! | |
| Cooking Temp: 350o | ||
| Ingredients | Amounts | Procedures |
| Lasagna Noodles | 15 ea. | Cook lasagna noodles and drain. Line bottom of a 9 X 13 pan with a single layer of noodles. In a bowl mix mashed potatoes, cheese, egg, and spices. Spread half over noodles.Cover with another layer of noodles, then potato mixture. Melt butter or margarine in fry pan, sauté onion until clear and soft. Pour over noodles. Cover with foil. Bake 30 minutes in 350oF oven. Let stand 10 minutes before cutting. Serve with sour cream. |
| Eggs | 2 ea. | |
| Cheese, cheddar, shredded | 2 c | |
| Potatoes, mashed | 2 c | |
| Pepper, black | to taste | |
| Garlic Salt | to taste | |
| Onion Powder | to taste | |
| Butter | 1 c | |
| Onion | 1 ea. | |
| Sour Cream | 2 T/ serving |
| Recipe Name: Baked Mashed Potatoes | Cooking Time: 1 hour | |
| Recipe Yield: 8 | Red potatoes work the best. | |
| Cooking Temp: 400oF | ||
| Ingredients | Amounts | Procedures |
| Potatoes, medium | 8 ea. | Bake well-greased potatoes in 400oF oven 45 minutes or until soft. Split lenghtwise; scoop out centers into mixing bowl. Set shells aside. Add butter, tomato puree, and sour cream to potatoes; mash until well mixed. Season with salt and pepper; place on baking sheet. Broil 10-inches from source of heat until heated through. |
| Butter | 2 T | |
| Tomato, puree | 1/2 c | |
| Sour Cream | 1/2 c | |
| Cheese, cheddar, grated | 1 c |