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Gnocchi Grammie

Beat together 1 egg and 1 lb ricotta cheese. Add basil, oregano, garlic powder and enough flour to make a stiff dough. Roll into thin ropes and cut and mark with fork. Boil until they rise to the top.

Rice Salad

2 c minute rice 2 c bouillon (chicken or beef) 2 T butter 1 10 ox package green peas, defrosted 1 c chopped celery 1 c button mushrooms 1 c chopped green peppers 1/2 c scallions 2 T parsley 1/4 c slivered raw carrot 1/2 c sliced ripe olives Add rice to bouillon and butter when it comes to a boil. Cover for five minutes. Stir and set aside to cool. Combine remaining ingredients and cover with damp paper towel and refrigerate.

Dressing: 1 c mayonnaise 3 T dry sherry wine 1 c sour cream 1 T Worcester sauce 1/4 t each of basil and thyme salt and pepper Mix together and gently mix into rice. Chill before serving.

Cheese Filling for Manicotti 1 lb ricotta cheese 3 T grated parmesan 1/4 lb Mozzarella, grated 2 t sugar 1 T chopped parsley 1 egg, lightly beaten salt and pepper to taste

Put small amount of tomato sauce in baking dish. Arrange filled manicotti shells in dish and cover with more sauce. Cover dish tightly with foil. Bake 10- 15 minutes at 400.

Pasta (for manicotti) 3 eggs 1 c flour (little less) 2 t butter pinch of salt 1 c water

Fry in square pan for manicotti, rectangular for lasagna.

Potato Pancakes Serves 6-8

6 lg potatoes 1 small onion, grated (2.5 t) 2 eggs, beaten 2 T melted butter 1 1/4 t baking powder 1 1/2 t salt 2/3 c flour

Pare and grate potatoes (2.5-3 c); drain. Combine eggs, baking powder, salt, flour, onion, melted butter; mix well. Add potatoes and mix thoroughly. Let stand 10 minutes, stirring occasionally. Cook on skillet until brown.

Broccoli Casserole (serves 6-8)

1 small jar cheese whiz 1 can cream of mushroom soup 1/4 c soft margarine 1 1/4 c uncooked rice 1/2 c celery 1/4 c onion 1 box (thawed) broccoli cuts

Mix all together and bake covered 20-30 minutes at 350.

Scones

2 c self rising flour 1 stick margarine 2 t baking powder 3/4 c raisins 1/4 c sugar 1/4 - 1/2 c milk

Mix flour and baking powder; cut in margarine. Bake 12-15 minutes at 425.

Options: use 3/4 stick margarine, 1 beaten egg and 1/2 c cream (in which case bake at 450 for 15 minutes).

Granola

2 lbs 10 oz old fashioned oatmeal 2 c chopped peanuts, cashews and almonds 2 c shredded coconut 2 c brown sugar 2 c wheat germ then add 3 T vanilla 1 T salt 2 c oil 1 c water then add 2 c whole wheat flour.

Spread in shallow pan and bake at 250 2.5 hours, stirring occasionally.

Add 2 c shopped dates and 1 c raisins if desired.

Apple Pancakes

1 1/2 c flour, sifted 1 t salt 3 T sugar 1 3/4 t baking powder 1 or 2 eggs 3 T melted butter 1 c milk 1/2 to 1 c chopped apples.

Sift dry ingredients together. Combine yolks, milk, and butter, stir briefly into dry ingredients (ignore bumps). Whip whites until stiff and fold into batter. Fold in apples.

For less fluffy cakes, reduce the baking powder measurements.

To store - cover tightly and place at once in refrigerator. The batter will keep for several days.

30 minute chili

1 lb hamburger 1 c chopped onion 1 lb 12 oz canned tomatoes 8 oz can of tomato sauce 2 15 1/2 oz cans kidney beans 1 t salt 1/4 t pepper 2 T chili powder 2 t sugar if desired

Brown hamburger with onion; stir in tomatoes, tomato sauce, beans and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 30-40 minutes to blend flavors.

Corn Casserole (serves 8)

1/2 c melted margarine 1 16 oz can whole kernel corn, drained 1 16 oz can cream style corn 1 cup light sour cream 1 box jiffy corn muffin mix 1 egg 1 1/2 c shredded sharp cheddar cheese.

Mix all but cheese and pour into a greased pan. Top with cheese. Bake at 350 for 40 minutes.

Zucchini bread (two loaves)

2 c sugar 3 eggs 1 c oil 3 c grated zucchini 3 c flour 3 t cinnamon 1 t baking soda 1 t baking powder 1 t salt 1 t vanilla 1/2 - 3/4 c nuts

Beat eggs, add sugar, mix. Add oil, beat well. Add zucchini, mix. Combine dry ingredients and add. Then add nuts and vanilla. Bake 70 minutes at 350.

Pretzels

Mix together 1 package dry yeast and 3/4 c warm water.

Add 1 T sugar and 2 c flour.

Mix and knead into a smooth ball. Shape. Place on greased sheet. Spray with butter and sprinkle with salt. Bake 10 minutes at 425.

Baked Pineapple Stuffing

Cream together 1/2 c (or less) butter and 1 c (or less) sugar.

Beat in four eggs, one at a time; stir in 1 can (1 lb 4 oz) crushed pineapple. Fold in five slices of white bread, cubed.

Turn into greased 1 1/2 quart casserole dish. Bake uncovered at 350 for one hour.

Irish Soda Bread 4 c flour 1 c sugar 2 to 3 t caraway seeds 4 t baking powder 1 t salt 4 T margarine 2 c milk (if buttermilk, add 2 t baking soda) 1 egg. 1 c raisins + 1 c currants put in hot water to plump.

Mix flour, sugar, caraway seeds, salt and baking powder. Cut in margarine. Add the milk and egg. Put sticky dough in greased pans. Slash crosses in them before baking. Bake 40-45 minutes at 350.

Can also use 2 t baking powder and 2 t baking soda.

Tex Mex Dip Cut in 1/3 for 3 people 3 avocados (softened) 1 pkg taco seasoning 2 T lemon juice 2 10 1/2 ox cans bean dip 1/2 t salt 1 c chopped green onion 1/4 t pepper 2-3 tomatoes 1 sour cream 2 3 1/2 oz cans olives 1/2 c mayonnaise 8 oz cheddar cheese

Peel avocados, and mash with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix. Coarsely chop tomatoes and olives. Grate the cheese. To assemble: spread bean dip on large serving platter. Top with avocados; layer with sour cream mixture. Sprinkle with shredded lettuce, onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla chips.

Summer Squash Casserole

2 lbs squash (yellow or zucchini), sliced (6 c) 1/4 c chopped onions 1 can cream of chicken or mushroom soup 1 c sour cream 1 c shredded carrot 1 or 1 1/2 c herb seasoned stuffing mix (can use crushed buttered crackers) butter to moisten.

Cook squash and onion in boiling, salted water for about 5 minutes (or steam with carrots until tender). Combine soup and sour cream; add carrots, fold in drained squash and onion. Combine stuffing mix and butter. Put veggie mixture in a pan with stuffing on top. Bake 350 25-30 minutes or until heated.

Cornmeal pancakes

1 c boiling water 2 eggs 3/4 c yellow cornmeal 1 c enriched flour 1 c sour milk or buttermilk 3 t baking powder 1 t salt 1/4 t baking soda 1/4 c oil

Pour boiling water over cornmeal, stirring until thick. Add milk and beat in eggs one at a time. Mix flour, baking powder, salt and baking soda. Add cornmeal mixture, stirring quickly. Lightly stir in oil. Bake on hot, ungreased griddle. Turn when bubbles are formed.

Corn Chowder

Saute 3-4 chopped onions in butter until yellow Add 3-4 cubed potatoes. Add hot water to onion and potato mix just to cover. Boil for about 8 minutes or until soft add bay leaves and oregano and salt. Add two cans cream style corn. Bring to simmer while stirring. Add 1 can condensed milk; bring to a boil.

Minestrone Soup

4 c tomato juice 4 c water 5 cubes beef bouillon 4 T minced onions 1 t garlic salt 1/4 t Italian seasoning chopped celery 1 can green beans 1/2 head cabbage 4 sliced zucchini 1/4 head cauliflower 1/4 green pepper 1 can (28 oz) stewed tomatoes 1 t salt 1 grated carrot 1/2 t pepper

Chop all and simmer two hours or longer.

Banana Nut Bread

Cream together: 1/2 c shortening 1 c sugar Add 2 eggs and 3 mashed bananas Stir (DO NOT BEAT)

Sift 2 c flour, a dash of salt, 1 t baking soda. Add to mixture with 3/4 c chopped walnuts. Turn into greased pan. Bake at 375 for one hour.

Pumpkin Bread

1/4 t ginger 4 c flour 3 c sugar (or a little less) 2 t baking soda 1 1/2 t salt 1 t baking powder 1 t cinnamon 1 t nutmeg 1/2 t allspice 1/2 t cloves Sift together, add 1 c vegetable oil 1 can (1 lb) pumpkin 2/3 c cold water Blend well with beater. Add 4 eggs, one at a time, beating well between each. Fold in 1 c chopped pecans or walnuts.

Pour batter into greased, floured loaf pan. Bake 1 hour at 350. Cool on a wire rack. Wrap in plastic or foil immediately after cooling.

Makes 2 9x5" pans or 3 8.5x4.5x2.5 pans.

Cinnamon Twist Bread

1 c milk 6 c sifted all purpose flour 1/4 c shortening 2 eggs, slightly beaten 1/2 c sugar 1/2 c sugar 2 t salt 1 T cinnamon 2 packages active dry yeast 1 T soft butter 1/2 c warm water 2/3 c raisins

Scald milk, stir in shortening, 1/2 c sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water in large bowl. Stir to dissolve. Stir in 3 c flour, eggs and milk mixture. Beat with electric mixer two minutes at medium speed. Or beat by hand until batter sheets off spoon. Mix in enough flour with hands, a little at a time, to make soft dough that cleans the sides of the bowl. Turn out on a lightly floured board; knead until smooth (about ten minutes). Place on a lightly greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled (about 1 1/2 hours). Punch down; cover and let rise again until almost doubled (about 30 minutes). Turn onto board; divide in half. Round up (cinnamon twist bread, continued)

each half to make a ball. Cover, let rest for ten minutes. Roll each half into a 12" x 7" rectangle. Combine 1/2 c sugar and cinnamon; save out 1 T for topping. Sprinkle dough rectangles evenly with sugar-cinnamon mix (3.5 T for each). Sprinkle 1 t cold water and 1/3 c raisins on each rectangle. Spread smooth with a spatula. Roll as for jelly roll, starting at narrow end. Seal long edge; tuck under ends. Place sealed edge down in 2 greased 9x5x3" pans. Cover and let rise until almost doubled (45-60 minutes). Brush tops of loaves with soft butter and sprinkle with extra cinnamon-sugar mixture. Bake 35-40 minutes at 375. Cover tops of loaves with aluminum foil for the last 15 minutes of baking, if necessary to prevent excessive browning. Remove from pans and cool on wire racks.

Pepper Steak 1 1/2 lbs round steak, cut 1/2" thick 1/4 cup oil 1 8 oz can tomatoes 1 sm clove garlic, minced 2 lg green peppers, cut in strips 1 T beef flavored gravy base 1 1/2 t worcestershire sauce 1/4 c flour 1/8 t pepper 1 3/4 c water 1/2 c chopped onion hot cooked rice

Cut steak in strips. Combine flour, salt and pepper; coat meat strips. IN large skillet cook meat in hot oil until browned. Drain tomatoes reserving liquid. Add tomato liquid, water, onion, garlic and gravy base to meat. (Also add tomatoes and use a bouillon cube instead of gravy base). Cover and simmer for about 1 1/2 hours, until meat is tender. Uncover, stir in Worcestershire sauce, add green pepper and cover, simmer for five minutes. If necessary, thicken gravy with flour (or cornstarch) and water. Add tomatoes, cook for five minutes. Serve over hot rice. Serves 6.

Sweet and Sour Chicken 1 8 oz bottle Russian dressing 1 jar (10 oz) apricot preserves 1 envelope (1 3/8 oz) onion soup mix 2 chickens, cut up and skinned 1 large can chunk pineapple, drained.

Combine all ingredients and pour over chicken which has been placed in a large shallow baking dish, skinned side up. Bake uncovered 1 1/2 hours at 350. Baste occasionally. Cover with foil before it crisps or burns. (check after 3/4 hours)

Note: if using breasts cut into small chunks, then cook 1/2 hour to 45 minutes.

Tuna Tetrazzini 1/2 c chopped onion 1 T butter or oil 1 can undiluted cream of mushroom soup 2 T lemon juice 1 (6 oz) can evaporated milk (or 2/3 c light cream) 1/3 c grated parmesan cheese 1 (6.5 or 9.5 oz) can tuna, drained 1 (3 oz) can sliced mushrooms, drained 6 oz noodles, cooked and drained 1/2 c chopped ripe olives 2 T chopped parsley

Saute onions in oil until tender. Add soup, milk and cheese and stir until blended and thoroughly heated. Break tuna in chunks and add to creamed mixture. Stir in remaining ingredients. Pour into greased 2 qt casserole dish. Sprinkle with additional parmesan cheese and paprika. Bake at 375 for 20-25 minutes. Top with ripe olives. Makes 6 servings.

Beef Bourguignonne

3 lbs beef chuck (round) cut in 2" cubes 1/2 c flour 1/2 c diced onions 2 t salt 1 clove garlic, minced 1/4 t pepper 2 c dry red wine 3 T olive oil 1 c beef bouillon 6 T butter 2 t minced parsley 1 bay leaf 1/2 t thyme 12 small white onions 1 t sugar 1/2 lb fresh mushrooms.

Roll meat in flour, salt and pepper and brown in 3 t butter. Put in casserole dish. Put wine into meat skillet, add onions, bouillon, bay leaf, garlic, thyme, parsley, sugar. Pour over meat and cook in oven 3-4 hours. Brown onions, and add in the last 1/2 hour. Cut mushrooms and sauté in butter. Thicken gravy with flour (or cornstarch) and water. May have to add more liquid while cooking. Serve over rice or noodles. Serves 6-8

Beef Oven Roast

4 lb roast (bottom of round). Take out of refrigerator and let warm to room temperature 3 or four hours or more.

Heat oven to 500. Salt, pepper and flour fat side of meat and place in pan, fat side up, uncovered. Cook 5 minutes per pound of beef. Shut off oven and DO NOT open for 3 or 4 hours. If meat is a flat piece you should do 4 minutes per pound.

Lasagna

6-8 sweet Italian sausages 8 oz grated mozzarella 16 oz small curd cottage cheese 2 c spaghetti sauce grated parmesan lasagna noodles

Cook sausage whole in fry pan with a little water. When partially done, drain and split each lengthwise. Fry until done. Put a small amount of sauce in the bottom of an oblong baking pan. Cover with lasagna. Dab surface with cottage cheese. Sprinkle with mozzarella and parmesan; scatter bite size pieces of sausage over all (use 1/3 total amount of these ingredients on each layer). Sprinkle sauce overall. Repeat for three layers.

Bake, covered, 40-60 minutes at 375 (until bubbly).

Spinach Casserole

2 packages chopped spinach - cook and drain 8 oz cream cheese 1/2 stick margarine

Add cream cheese and margarine while spinach still hot. Add salt and pepper; sprinkle stuffing mix on top.

Apple-Sweet potato casserole

Peel 2 lbs sweet potatoes and slice into rounds. Cook in boiling water until almost tender. Put 1 layer in baking dish. Add sliced apples. Mix 3/4 c brown sugar, 1/4 c melted butter, 1/4 t ginger, 1/4 t nutmeg. Put half of this over potatoes. Repeat layers. Bake covered at 325 for 30-40 minutes. Uncover and baste with juices. Sprinkle coconut over and bake 15 minutes more. Add a little vanilla (optional).

Chicken Soup Nili's Grandmom

1 medium chicken in boiling water, covered pour out the water, clean the chicken under running water put back in the pot and add chopped onion