Week Seven: Big Daddy's Pizza and Boiled Raisin Cake with Penuche Icing

Week Seven: Boiled Raisin Cake with Penuche Icing

Boiled Raisin Cake

Source: Grandma Pearl Hughes
 
1 cup raisins
1 ½ cups water
½ cup shortening
1 cup sugar
1 egg
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon cloves
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
3/4 cup chopped pecans or walnuts

Boil raisins and water for 10 minutes. Reserve 1 cup of remaining liquid.
Cream shortening, sugar and egg. Add salt & spices. 
Add soda to cooled liquid. Mix liquid and flour together alternately into creamed mixture. Add vanilla and nuts. Bake at 350 degrees for 40 minutes or until done.

Penuche Icing
Source: Geneil Anderson

½ cup butter
4 tablespoons milk
1 cup brown sugar, packed
1 teaspoon vanilla
2 cups powdered sugar, approximately
 
Melt butter in small saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread. If it becomes stiff, add hot water to thin.

Week Six: Fiesta Chicken Stew and Crazy Cake

Week Six: Fiesta Chicken Stew and Crazy Cake

Fiesta Chicken Stew
Source: Marian McCann 

(8 servings)

• 3 tablespoons flour
• 1 package fajita seasoning mix, divided
• 1 pound boneless skinless chicken breast halves, cut into 1-inch cubes or 1-2 cans chicken chunks
• 3 tablespoons oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups water
• 1 15 1/2 ounce cans black beans, rinsed and drained
• 1 14 1/2 ounce can Mexican stewed tomatoes, undrained
• 1 11 ounce can Mexicorn, drained
• 1 cup instant brown rice, uncooked
• 1 4 ounce can chopped green chiles
• 4-6 ounces Velveeta, regular or nacho
• 1 tablespoon lime juice

1.  In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until juices run clear. Remove and keep warm.

2.  In the same pan, saute' onion and garlic until onion is tender. Stir in the water, beans, tomatoes, corn, rice, chiles and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until rice is tender. Shortly before serving, stir in the soup, lime juice and chicken; heat through.

Crazy Cake

Source: Geneil Anderson 

(15 servings)

• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• ⅓ cup cocoa
• 1 teaspoon vanilla
• 2 tablespoons vinegar
• ¾ cup oil
• 2 cups water
• ¼ teaspoon cinnamon, opt.

Use a 9" x 13" cake pan. Don't grease or flour pan. Heat oven to 350º. Sift dry ingredients together into pan. Make 3 indentations in flour mix. Put 1 t. vanilla in one, 3/4 c. oil in one, and 2 T. vinegar in one. Pour water over it all. Mix very well with spoon or whisk. Bake at 350º for 25-30 minutes. Test center for doneness. Frost as desired.

Frosting Recipe:

1/3 cup butter, 1/3 cup canned evaporated milk, 1/3 cup cocoa, 1 2/3 cup powdered sugar, 1 teaspoon vanilla. 

Beat all together until smooth and fluffy. Spread evenly over cake.

Week Five: Lasagna and Pineapple Cream Cake (Plum Easy Cake)

Week Five: Lasagna and Pineapple Cream Cake

Lasagna

(10 servings)

• 1 lb. lasagna noodles
• 1 lb. lean ground beef
• ½ lb. sausage meat
• 2 quarts marinara sauce (I like Prego Marinara)
• 1 cup skim milk ricotta cheese
• 2 eggs, beaten
• 1 teaspoon dry basil flakes
• 1 lb. skim milk mozzarella cheese, shredded
• 1 cup grated Parmesan cheese

1.  Boil lasagna according to package instructions, undercooking slightly, drain and rinse with cold water. Pat dry on tea towel. Combine chopped onions and sausage and brown together. Drain meat. Combine ricotta cheeses, eggs and spices.

2.  Lightly grease a 13" x 9" baking pan, and arrange a layer of lasagna noodles. Spread with ricotta cheese mixture, layer noodles, spread with meat, sprinkle with grated mozzerella cheese and spread with marinara. Layer noodles, sprinkle generously with mozzerella and add some sauce.  Continue layering lasagna, cheeses, meat and sauce in the same manner until all ingredients are used. (You may have an extra lasagna noodle or two).

3.  Bake at 350 degrees for 30-45 minutes. Let stand for 10 minutes before cutting into squares to serve.

Pineapple Cream Cake

"Plum Easy" Cake

(Servings: 20)

• 1 lemon cake mix
• 1 package lemon instant pudding
• 1 ½ cup milk
• 1 large can crushed pineapple
• 1 12 ounce carton Cool Whip

1.  Make cake as directed on box and bake for 20-25 minutes in jelly roll pan that has been greased and floured. Remove from oven; while hot poke holes all over cake. Spoon pineapple with juice over cake and cool until completely chilled.

2.  Mix pudding with the 1 1/2 cup milk and fold in Cool Whip; spread on cake. Chill.

Sprinkle with coconut, if desired.

Week Four: Sloppy Joe's and Macaroni Salad

Week Four: Sloppy Joe's and Macaroni Salad

Sloppy Joe's Barbeque

Source: Grandma Pearl Hughes 

(Servings: 8-10)

• 2 pounds ground beef
• 2 large onions, chopped
• 1 tablespoon flour
• 2 cups ketchup
• 2 cups water
• 1 bay leaf
• 1 teaspoon curry powder
• 2 tablespoons Worcestershire Sauce
• salt & pepper, to taste

Brown the meat with the onions. Drain off fat and juices. Stir in flour, then add other ingredients and simmer an hour or more until thick. Serve on buns.

Macaroni Salad with Shrimp

1 package shell pasta

Boil in salted water until done.  Toss with 1 can shrimp, well drained and rinsed, 5 chopped green onions and dressing:  1/3 cup mayonnaise, 1/3 cup Miracle Whip, 1/4 cup cream or half and half, 1/2-1 teaspoon dill weed, 1 teaspoon season salt

Chill at least 2 hours.

Shortly before serving add: quartered radishes, halved cherry tomatoes, sliced mini cucumbers

Week Three: Soups and Apple Cake

Week Three:  Soups and Apple Cake

Split Pea Soup

(6 servings)

• 1 lb. (2 1/4 cups) green split peas
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 ½ cups carrot, diced
• 1 Tablespoon minced garlic
• 1 herb bouquet*
• 1 ham bone
• 4 chicken bouillon cube
• 1-2 cups diced ham
• Salt and Pepper
• ½ cup flour in 3/4 c half and half, optional

1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan. 2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to workin batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve. 3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Thicken with flour/cream mixture if needed. Heat until thickened. Ladle into warm bowls. If you want, don't discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup. *Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag

Chicken Tortilla Soup

(Servings: 6-8)

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoon Garlic Powder
• ½ teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cup Diced Green Bell Pepper
• ¼ cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

1.  Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

2.  Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

3.  Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

4.  Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

5.  Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

6.  Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.) Loaded Baked Potato Soup  Source: Carnation Café, Disneyland   (Servings: 6-8) 1 lb. bacon, roughly chopped 1 medium yellow onion, diced 1 large carrot, peeled and diced ¾ cup diced celery 4 large russet potatoes, peeled and diced 4 medium red potatoes, diced ¼ cup flour 2 cups chicken or vegetable stock Coarse salt and freshly ground pepper, to taste 4 cups heavy cream Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired *Chef's Note: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Apple Dessert Cake

Source: Geneil Anderson 

(9 servings)

• 1 cup sugar
• 3 tablespoons butter, softened
• 1 egg, beaten
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup flour
• 3 cups apple, diced
• ¼ cup walnuts, chopped
• 1 teaspoon vanilla

1. Cream sugar, butter and egg until light and fluffy. Add dry ingredients and mix well. Fold in apples, nuts and vanilla. (Batter will be very stiff. I mix the apples in with the mixer; the moisture softens up the batter) Pour into greased or sprayed 9x9 square pan. Bake at 350 degrees for 45 minutes. Double recipe for 9x13 pan.

2. Caramel sauce (optional, it's great plain) 3 1/2 c. brown sugar 2/3 c. white Karo syrup 1/2 c. water 1/4 c. butter 1 c. evaporated milk Boil sugars and water together to soft ball stage. Remove from heat and add butter. Cool. Add evaporated milk. Beat until smooth

3. Boil together to soft ball stage. Remove from heat and add 1/4 c. butter. Cool. Add 1 c. evaporated milk. Beat until smooth

Week Two: Asian Chicken Sliders

Week two:  Asian Chicken Sliders with Slaw

Asian Chicken Sliders

• 1 cup Musselman’s Apple Butter
• 1/4 small Onion, minced
• 2 Tablespoons low sodium Soy Sauce
• 2 Garlic Cloves, smashed
• 1 Tablespoon Honey
• 1/2 teaspoon Five Spice Seasoning
• 1 pound boneless, skinless Chicken Breasts
• 8 Slider Rolls, or ciabatta
• 
  

• 1. Combine first six ingredients (through the five-spice seasoning) in your slow cooker.  Mix well. Add the chicken breasts, turning so they are coated with the sauce.
• 2. Cover and cook on high for 4 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that the shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
• 3. Serve the pulled chicken on rolls. Top with Asian Slaw

Asian Slaw

1 bunch (6 large) scallions, trimmed and thinly sliced

1/2 head green cabbage, shredded

1/2 red cabbage, shredded

2 carrots, peeled and shredded

1/4 cup soy sauce

1/4 cup lemon juice

1/4 cup vegetable oil

2 tablespoons grated fresh ginger (from about a 1-inch piece)

2 tablespoons white vinegar

2 tablespoons dark brown sugar

2 teaspoons Asian sesame oil

2 teaspoons sesame seeds, optional

1 teaspoon salt

20 grinds black pepper

. Toss  both kinds of cabbage, the carrots and scallions together in a large bowl until 

everything is thoroughly mixed. You can make the slaw up to this point up to a day in 

advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to 

room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the 

vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Week One: Mexican Stackups

I have had enough requests for recipes that I think the easiest way to do that is to post the ones that I have used for each week.  Here goes:

Week one : Mexican Stackups

Mexican Bean Stackups

(Servings: 6-8)

• 1 ½ pound ground beef
• 1 large onion, chopped
• salt & pepper
• 2 cans small red beans, drained
• 1 can black beans, drained, opt.
• 2 cans Mexican style tomatoes
• 1 can tomato sauce
• 2 teaspoons cumin
• 1 package taco seasoning mix, preferably Lawry's
• assorted toppings

1.  Fry ground beef and onion together. Salt and pepper to taste. Drain excess grease. Add beans, tomatoes (cut up large pieces of tomato), sauce and spices. Cook together for at least 20-30 minutes.  (I usually cook 2 hours or more)

2.  Serve over tortilla chips with a choice of toppings: grated cheese, chopped green onion, shredded lettuce, sliced olives, sour cream, guacamole, diced tomatoes & cucumbers, etc.