Jessie's Meatball Soup

And finally... (I think we will have to have a section devoted to meatballs in the final cookbook):

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
       
1  In medium bowl, combine meat, egg, bread crumbs, cheese, basil and
onion powder; shape into 3/4 inch balls.
2  In large saucepan, heat broth to boiling; stir in escarole, orzo
pasta, and meatballs. Return to boil, then reduce heat to medium. Cook
at slow boil for 10 minutes, or until pasta is al dente. Stir
frequently to prevent sticking. 

Recipes from Erti and Joj

-Delicious Meatballs a la Erti-
1 tsp Olive Oil
1/2 Onion, chopped
3 Cloves Garlic, minced
1/2 lb ground meat or meat replacement of your choice
1/2 cup parmesean
2 eggs
1/2 tsp salt
1/4 tsp pepper

Mix it all up, preheat oven to 375, and bake for 20-25 minutes!
Pretty much anything in the recipe can be changed, you can leave out whatever,
or add stuff (craziness!)... I used the same basic recipe to make a meatloaf by
leaving some of the stuff out and adding ketchup and bbq sauce...

-Michael's (errr Mama Dip's...) Perfect Pecan Pie-
1 stick Butter
1 cup Sugar
1 cup light Karo Corn Syrup
3 Eggs, beaten
1 cup Pecans, chopped
Pie Crust

Pre heat oven to 350
melt stick of butter in frying pan, add Karo and sugar, and mix until sugar is
dizzolved (more or less), mix in eggs (make sure heat is low enough not to cook
eggs), mix in pecans...
Pour into Pie Shell and bake for 1 hour!!!

May want to put on a cookie sheet in case it overflows (if it looks pretty full)

-Pina Colada Sorbet-
2 cups Crushed Pineapple
1/3 cup Sugar
1/4 cup Dark Rum
1/2 cup Cream of Coconut (in the mixer and cocktail section of the Goosey-Doo)
1/3 cup Water

-Put the UNDRAINED pineapple and the cream of coconut in a
freezer ready container
-combine sugar and h2o in pot, bring to boil, boil for about 1 minute - making
sure sugar is dizzolved
-add sugar syrup to the pineapple and cream of coco, stir in the rum
-freeze all 'til firm (4-6 hours)
-throw in blender and blend smooth
-refreeze mixture and soften before serving!!!

-Joj's Frappuchino- (in case he doesn't email it to you :) )

MAKES AN INDIVIDUAL SERVING
8 oz whole milk
2.5 oz coffee
2.5 tbs sugar
3/8 tsp vanilla

TO BREW THE COFFEE - it needs to be strong!!!!
1/3 cup finely ground - Joj's Dad prefers Starbucks Italian Roast
Use 3 coffee Filters and 4 cups of water!

TO MAKE 2 LITERS!!!!
increase all ingredients by 6

More favorites from Laura

Cheese Ball

1/2 c. prepared, double strength hidden valey ranch milk recipie
original ranch salad dressing (combine 1 package of powder dressing
mix, 1/2 c. mayo and 1/2 c. milk)
8 0z. shredded cheddar cheese, room temp for 1 hr.
6 oz. cream cheese, room temp for 1 hr.
5 oz. sliced almonds, toasted

mix double strength salad dressing and cream cheese.  beat well with
mixer.  add cheddar cheese and blend.  cover and freeze for 30 min. 
shape cheese mixture into a ball. roll cheese ball in toasted almonds.



Mrs. Field's Cookies (grad party cookies)

2 c. butter
2 c. sugar
2 c. brown sugar

cream the above ingredients.  ADD 4 eggs and 2 tsp. vanilla.

MIX TOGETHER:
4 c. flour
1 tsp. salt
2 tsp. baking soda
5 c. oatmeal
2 tsp. baking powder

ADD 24 oz. chocolate chips, 8 oz. hershey bar grated, 3 c. chopped nuts.

bake at 375 for 6 minutes (my mom says it acutally takes 10-11 minutes
to cook).
yeilds about 6 dozen

David's Best Desserts

GERMAN CHOCOLATE CAKE
1 4 oz package German Sweet chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk

Line bottoms of 3 nine inch round cake pans with wax paper; grease
sides of pans microwave chocolate and water in large bowl on high 1 1/2
2 minutes or until chocolate is almost melted, stirring after each
minute.  Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside.  Beat butter and sugar in
large bowl with electric mixer on medium speed until light and fluffy. 
Add egg yolks 1 at a time, beating well after each addition. Stir in 
chocolate
mixture and vanilla.  Add flour mixture alternately with buttermilk,
beating until well blended after each addition.

Beat egg whites in another large bowl with electric mixer on high speed
until stiff peaks form.  Gently stir into batter.  Pur evenly into
prepared pans.

Bake at 350 for 30 minutes or until toothpick inserted into centers
comes out clean.  Immediatly run spatula between cakes and sides of
pans.  Cool 15 minutes.  Remove cake layers from pans.  Remove wax
paper.  Cool completely on wire racks.  Spread coconut pecan filling
and frosting between layers and onto top of cake.


Coconut Pecan filling and frosting
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter
4 egg yolks slightly beaten
1 1/2 tsp vanilla
1 pkg (7 oz) fresh flaked coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans

Mix milk, sugar, butter, egg yolks and vanilla in large suacepan.  Cook
on medium heat 12 minutes or until thickened and golden brown stirring
constantly.  Remove from heat.

Add coconut and pecans and mix well.  Cool to room termperature and of
desired spreading consistency.  Makes about 4 1/2 cups or enough to
fill and frost top of 3 layer cake or frost tops of 2 13x9 cakes or 24
cupcakes.

VA's Scalloped Potatoes (From Craigepeeps Thanksgiving Feast)

3 cups milk

1 ¼ tsp salt

½ tsp pepper

8 med. Baking potatoes

4 tbsp unsalted butter

1 ½ c shredded cheddar

3 tbsp onion minced

3 tbsp flour

Preheat oven to 400 degrees

Butter 13 by 9’ glass pan

Heat Milk @ Med. Heat until small bubbles @ edges

Mix in salt and pepper.

Layer half potatoes

Half butter

1 cup cheese

½ of onion

½ of flour

Layer remaining ingredients on top

Cover with hot milk

Cover with aluminum, bake 45 min

Cover with remaining cheese

Bake uncovered until potatoes tender 45 min.

Laura's Mom's Carrot Cake/Most Delicious Cake in the World

Carrot Cake Recipe from: Jane Pence

Combine:

3 cups grated carrots

2 cups all-purpose flour

2 cups sugar

2 teaspoons soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

Stir in, mixing well:

4 eggs, well beaten

1 1/2 cups vegetable oil

1 teaspoon vanilla extract

Spoon batter into 3 greased and floured 9-inch cakepans; bake at 350 degrees for 30 minutes

(my oven takes 35 minutes) or until cake tests done. Spread Cream Cheese Frosting between layers and on top of cake.

Cream Cheese Frosting

Cream until well blended:

1 (16-ounce) package powdered sugar

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 teaspoon vanilla extract

Stir in:

1 cup chopped pecans

Yield: enough for one 3-layer cake.

ENJOY!

David's Thai Food Recipe

1 lb. Chicken, cut into bite-sizes pieces
1 Leak, cleaned and sliced
2 small (or 1 large) Zucchini
½ lb Bok Choy (optional)
1 Red Pepper (optional)
Any other veggies you want (green beans and asparagus have worked well)
1 small can bamboo shoots
1 Can Coconut Milk
1 tsp Panang Curry (to taste)
1 tbsp Fish Sauce (it may look/smell terrible, but it is completely
essential. Trust me.)
Jasmine Rice

Chop veggies. Brown chicken in skillet. Add chopped vegetables and
cook until soft. Add coconut milk, then fish sauce, then curry.
Simmer for a while. Cook rice. Serve thai food atop rice. Eat.

Steph's Chocolate Eclaire Cake

1 box of graham crackers
2 small boxes of vanilla pudding
3 cups of milk
1 8 oz. tub of cool whip
1 can of chocolate icing

Line the bottom and the sides of a 13 x 9 pan with graham crackers.
Combine the packages of pudding mix and the milk, and whisk for
approximately two minutes (until it starts to thicken). Mix in the
cool whip.

Pour half of the pudding mixture in the pan, then cover with another
layer of graham crackers. Pour the remaining pudding mixture and top
with a final layer of graham crackers.

Put the icing in the microwave and heat for about 10 seconds. Pour
over the top. Chill for 4 to 8 hours.

Makes a great summer dessert.

Recipes from Key

I found some of your recipes in my old email and am therefore helping to speed progress of posting:

Kedrick’s Recipes

Sweet Potato Biscuits

Ingredients

2 1/2 cups Bisquick	1/3 cup margarine, softened
1 cup sweet potatoes, cooked & mashed	1/2 cup milk

Preparation

Preheat oven to 450°. Cook & mash sweet potatoes for 1 cup. Mix all ingredients to form a soft dough. Turn dough onto a pastry sheet sprinkled with Bisquick. Roll to coat & shape into a ball. Knead 3 or 4 times & roll out to 1/2 inch thick. Cut with 2 inch cutter dipped in Bisquick. Place on an ungreased cookie sheet with sides touching. Bake 10 to 12 minutes or until browned.

Blueberry Cheese Cake

Ingredients

12 oz softened cream cheese	3/4 cups sugar (divided usage)
2 eggs	1 deep dish pie crust
1 tbs. corn starch	1/2 cup water
2 cups washed & drained blueberries

Preparation

Preheat oven to 350°. In a bowl, beat cream cheese,1/2 cup sugar, & eggs until smooth & well blended. Pour into pie crust & bake for 30 minutes or until filling is firm. In a small saucepan, combine 1/4 cup sugar & cornstarch. Add water, stirring until smooth. Cook & stir over medium heat until thickened & bubbly. Remove from heat & stir in blueberries. Spread evenly over cream cheese filling. Refrigerate at least 3 hours before serving.

Cucumber Salad

Ingredients

2 cucumbers	1 purple onion
1 red bell pepper	1 tsp. garlic powder
1/4 tsp. black pepper	1 tbs. canola oil
1/4 cup water	1 tbs. sugar
1 tbs. fresh dill

Preparation

Peel cucumbers & cut into thin slices. Slice bell pepper & onion. Combine pepper, dill, water, garlic powder, oil, & sugar in a bowl. Add vegetables to mixture. Stir until all vegetables are coated. Refrigerate at least one day before serving. Stir occasionally.

Sweet Potato Soufflé

Ingredients

3 cups cooked sweet potatoes, mashed	1/4 cup melted margarine
3 eggs	1/2 cup light corn syrup
1/2 cup sugar	1 tsp. vanilla
1 cup brown sugar, firmly packed	1/2 cup margarine
1/2 cup flour	1 cup chopped pecans

Preparation

Preheat oven to 350°. Combine 1/2 cup sugar, 1/4 cup margarine, syrup, eggs, & vanilla. Beat until creamy. Stir in mashed potatoes. Spray a 2 quart baking dish with cooking spray. Pour potato mixture into prepared dish.

Combine 1 cup brown sugar, flour, 1/2 cup margarine, & chopped nuts. Sprinkle mixture on top of potato mixture. Bake 35 minutes or until light brown.

Sweet & Sour Meat Balls

Ingredients

1 lb. ground chuck	1 egg
1 cup bread crumbs	2 tbs. minced onion
1 tsp. garlic powder	1 can jellied cranberry sauce
1 bottle BBQ sauce, with onions	salt & pepper to taste
1 tsp. sugar

Preparation

Mix together meat, egg, bread crumbs, garlic powder, onion, sugar, salt, & pepper. Shape mixture into small balls & set aside. Combine cranberry sauce & BBQ sauce in a saucepan & bring to a boil. Add raw meat balls to BBQ mixture, cover & cook until meat is done.

Chicken Cordon Bleu Casserole

• 2 pounds skinless chicken breasts, cut into chunks
• Bread Crumbs
• 1 Egg mixed with 1/2 cup Milk
• 8 oz Swiss cheese, cubed
• 8 oz ham, diced
• 1 can (10oz) cream of chicken soup
• 1 cup milk

Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden.

Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly.

Dill Potato Salad

4 lbs. Red Potatoes
1 1/2 Cups Red Onions
1/2 Cup Lite Mayo
1/2 Cup Fat Free Yogurt
1 Tbsp. Olive Oil
1 Tbsp. Red Wine Vinegar
2 Tbsp. Dijon Mustard
Salt and Pepper
Fresh Dill to taste

Cut the potatoes into bite sized pieces (roughly 1 inch cubed) and boil. Mix mayo, yogurt, olive oil, vinegar, mustard, salt and pepper. Pour mixture over boiled potatoes. Add fresh dill (I add a LOT) and onions. Mix and refridgerate. Serve cool. Its good the day after.

Better Late Than Never

Since I am now officially free of responsibility (for the most part), I decided its time to finally create that recipe book I have been threatening to do for 2 years. After consultation with Laura and David, we decided that the best thing to do would be to create a blog where you guys can post new discoveries and past favorites which we should include in the first edition. Also needed is a good photo to put on the cover.

So, I know everyone is busy but please share your recipes at your earliest convenience. Anything is good, we want this to be expansive but if this is actually going to be completed before I start school post them soon. Also, we can keep this blog open for everyone to post recipes on in the future and maybe we can produce another in 5 years or something.

Happy Cooking. (And please pester me about the progress).

Love, VA