These ingredients you'll mix together dry and store in an airtight container. Add a couple of teaspoons to hot water when the weather is cold. I drink this all winter, and have heard this is called Russian tea because the Russians drink a spiced orange tea. It's very sweet, and I find it's best with the brand name Tang, although you can substitute one of the generic brands. My mom invented an e-mail abbreviation one year when she said she was going to go have ACORT (a cup of Russian Tea!)
Blend above ingredients until smooth. I find it helps to mash the avocado with a fork first. Spread mixture on a pretty plate or platter and top with chopped lettuce, shredded cheddar cheese, diced tomato, and sliced black olives. Serve with big tortilla chips. This recipe is a staple at big get-togethers and Super Bowl parties. Everyone loves it!
Sautee onion in oil. Chop cheese into chunks, add and melt over low heat. Add other ingredients and heat entire mixture. Serve hot with tortilla chips. This recipe does freeze, and it's the best queso dip I've ever had. The recipe comes from a college professor who always made the best food. I cook it in a crockpot, but you have to serve it warm.
Place frozen rolls in greased bundt pan. Sprinkle with pudding. Melt butter and brown sugar and pour over rolls. Leave out overnight. Bake at 350 degrees for 35 minutes. Pat, a good family friend, a wonderful cook, made this often, and I still like to make it. A great Sunday brunch item. Sticky, sweet and best served warm with butter.
Stir yeast into water and sugar and let sit until bubbles form. Add to flour and seasonings and stir. Mix in extra flour if dough seems too wet. Let sit until it rises, and punch it down. Let it rise again and it's ready. You must use a pizza stone -- it's the only way to get a crust just right. Throw corn meal on the stone after you've preheated the stone to keep the crust from sticking. It's fun to make pizza with favorite meats, cheeses and veggies. I like onions, mushrooms, olives and fresh tomatoes. My husband likes to experiment with different cheeses, meats and exotic toppings like artichoke hearts. Dave is a good friend of ours who was first a student of my husband's and is now a contemporary (and fellow PhD).
Cut one loaf of un-sliced bread lengthwise so you have six horizontal strips. One layer should be spread with egg salad (finely chopped boiled eggs, mayo, salt and pepper), one layer spread with tuna salad (drained tuna fish, mayo, minced celery, minced onion, salt and pepper), one layer spread with cheese salad (grated cheddar cheese with mayonaise and pimentos), one layer with ham or chicken salad, and one layer with chopped black olives with onion, salt, mayonaise and cream cheese. Once you have the entire loaf assembled, frost the entire "sandwich" with cream cheese (try mixing it with a hand-blender first, if you feel it's too hard to spread.) Slice, and you'll have nicely ribboned sandwiches for your guests to munch. A big hit at bridal showers or fancy gatherings. Fattening, I suppose, but who cares? Very old-fashioned. My grandma Carmen was a wonderful cook, and this is one recipe I like to use on special occasions.
Mix all ingredients except tomato sauce and cabbage. Core cabbage and place head in boiling water. Drain and remove leaves one at a time. Place a spoonfull of mixture into each cabbage leaf, fold in sides and roll up like an egg roll. Pour tomato sauce over the rolls, plus enough water to cover the lot almost all of the way. Cover and simmer about an hour -- they're really good when done in the oven. They freeze well. My Polish grandma used to make large batches and freeze them for later. Just thinking about them makes me hungry. A nice cold winter day dish.
Mix above ingredients and bake at 350 degrees for 45 minutes, or simmer all afternoon in a crock pot. If the mixture seems too dry, I add more catsup. Sweet and filling. A great accompaniment with burgers, hot dogs, brats. My aunt Bonnie has one of those comfortable plop yourself down and chat kind of houses -- and barbecues at her house are always fun.
Stir fry the above quickly in vegetable oil. Great on top of white rice (Jasmine is the BEST!) Can substitute broccoli or pea pods for peppers, or use a medley of your favorite stir fry veggies. Mom took a Chinese cooking class back in the 70's, and this recipe has been served MANY times in our households since then.
Fry the above ingredients in a few tablespoons of vegetable oil. Add soy sauce until it's evenly brown, and a teaspoon or so of sugar. I've added chopped cooked chicken instead of the ham. I've also added other vegetables like chopped broccoli. Add what you like, but don't forget the sugar. It's good with a little black pepper on it too. Can keep this warm in the oven, and it's great as leftovers. Also is good with pepper steak, above.
Cut the above with a pastry cutter and then mix by hand to form smooth dough. Chill in refrigerator. Cut dough into six even pieces. Roll each piece into a circle and cut, pizza style, into four or six sections each. Top each with filling (below) and roll into a crescent shape. Bake at 350 degrees and DON'T overbake. When they start to get a golden tinge to them, take them out and cool. These cookies taste great right out of the freezer. FILLING: 1 cup crushed walnuts, 1/2 cup sugar, 1 tsp. cinnamon. These are a recipe of my Grandma Jean's. My son Harrison lists this as one of his favorites at Christmas time.
Moisten 1 1/2 loaves of TOAST with water, squeezing out extra water (I just splash a little water on the toast as I keep pulling it out of the toaster.) Tear into pieces. Brown diced white onions in 1/2 pound butter, and add toast to that. Add six chicken boullion cubes to 2 cups boiling water and add to toast/onion. Add poultry seasoning, sage, salt and pepper. Pour one pint of cream over the top and bake for 1/2 hour at 350 degrees. This dressing is so good. You could add other vegetables like celery. Great at Thanksgiving and Christmas. Mary is an aunt of mine, and boy can she cook!
© 2007 Theresa Venette. Articles on this site may be reproduced in needlework group newsletters or other handouts with permission of author and proper attribution. Send questions, comments and suggestions to: xspeddler@yahoo.com