Recipezaar: Western U.S.,Kid Pleaser recipes

Italian Chicken Sub

Wed, 03 Dec 2008 01:47:37 -0500

This makes a terrific weeknight dinner. Cooked chicken and marinara sauce makes this quick and easy and tastes delicious. My family loves this recipe and it is requested several times a month. -- posted by Vseward (Chef~V)

Montezuma Pie

Fri, 05 Dec 2008 18:42:22 -0500

This Cal-Mex dish is from an old cookbook that my grandmother used during the 1960's. -- posted by Celticevergreen

Crock-Pot Chicken Chili

Wed, 07 Jan 2009 01:37:14 -0500

I really wanted chili the other night, but having just gotten home from vacation, the kitchen was a little bare. So I threw what I had together in the crockpot, my husband ate himself sick with it later that night. -- posted by Toddler Chef

Baked Columbia River Salmon

Thu, 08 Jan 2009 00:45:06 -0500

As simple and delicious as it gets! Use the stuffing as listed below, use the stuffing of your choice, or cook the fish without it altogether. If you prefer, two thick slices of salmon may be cooked in this same manner. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Apples Stuffed With Sausage

Fri, 09 Jan 2009 00:11:07 -0500

Try this for a fun breakfast before school or for brunch. For a variation, use 2 or 3 link sausages in the center of the apple. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Baked Steak

Sun, 11 Jan 2009 22:49:18 -0500

Juicy and delicious. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Maple Bar Cake

Tue, 13 Jan 2009 02:25:46 -0500

If you like Maple Bar doughnuts with the sugared maple frosting, you'll love this cake! Found this recipe featured in the Food Section of our local newspaper and tweaked it a tad. My family loved how it tastes just like their favorite doughnut. -- posted by Vseward (Chef~V)

Baked Leg of Lamb

Wed, 14 Jan 2009 23:25:28 -0500

A succulent roast from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this with mint jelly or sauce, roasted potatoes and rich, brown gravy. Cooking time approximate. -- posted by Molly53

Veal Rolls With Olive Sauce

Wed, 14 Jan 2009 23:26:23 -0500

Tender and flavorful, this veal recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

High Altitude Cake

Fri, 16 Jan 2009 00:44:24 -0500

Baking at high altitudes is a science. Found this online and posted it in response to a recipe request. -- posted by Molly53

High Altitude Chocolate Chip Cookies

Fri, 16 Jan 2009 00:53:36 -0500

This recipe from Chocolate Snowball by Letty Halloran, is altitude-adjusted for 3500 feet altitude and above; over 9,000 feet, reduce the butter by 1 or 2 tablespoons. To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet. Posted from an online site in response to a recipe request. -- posted by Molly53

High Altitude Crumb Cake

Fri, 16 Jan 2009 17:51:58 -0500

Posted in response to a recipe request. Recipe From : Favorite High Altitude Recipes 1948 -- posted by Molly53

Barbecued Chicken

Sun, 18 Jan 2009 01:11:09 -0500

A luscious, delectable chicken dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Chinese Chicken

Sun, 18 Jan 2009 01:11:35 -0500

A nifty way to recycle leftover chicken or turkey into something new and wonderful, although how Chinese this is exactly is debatable. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

High Altitude Chiffon Cake With Variations

Tue, 20 Jan 2009 15:13:01 -0500

At higher altitudes, cakes are more sensitive to slight changes; therefore, it is important to carefully follow the directions given for each recipe. Be sure that measurements are exact and especially note the addition or subtraction of amounts by tablespoons from cups of flour or liquid. Always use measuring spoons or cups when definite amounts of ingredients are specified. When measuring flour and baking powder, do not pack them, but spoon lightly and level off. Always sift flour before measuring. Brown sugar and shortening should be packed into the cup or spoon to give accurate measurements. Shortening should be at room temperature for best results. This recipe is mainly for 5000 to 7500 feet in elevation. For higher elevations, make these adjustments: Plain Chiffon: Reduce baking powder to l tsp. Orange Chiffon: Reduce baking powder to 3/4 tsp. Lemon and Pineapple Chiffons: Same as 5,000 ft. From the University of New Mexico, Agriculture Department -- posted by Molly53

Venison Pot Roast ( Deer, Reindeer, Moose or Elk)

Tue, 20 Jan 2009 15:44:11 -0500

So inexpensive if your hunter has been successful! Use the slow cooker for convenience, if you wish. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Chicken Chop Suey

Tue, 20 Jan 2009 16:03:38 -0500

Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Venison Cakes

Tue, 20 Jan 2009 17:57:09 -0500

Completely inexpensive if your hunter has been successful and just lovely served with brown gravy. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Substitute antelope, moose, elk or reindeer, if you wish. -- posted by Molly53

Venison Cutlets

Tue, 20 Jan 2009 17:59:33 -0500

A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Date Muffins With Streusel Topping

Tue, 20 Jan 2009 23:35:20 -0500

These muffins are inspired by sticky toffee pudding. The recipe is from a great new cookbook, "Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops", by Anne Bramley. -- posted by blucoat

Chicken With Shallots, Dates and Apricots

Wed, 21 Jan 2009 01:06:51 -0500

Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice. -- posted by KissKiss

Huevos Pimientos - Eggs With Pimientos

Thu, 22 Jan 2009 01:03:38 -0500

A zingy twist on shirred eggs, this recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. For a change, use crisply toasted English muffins or cornbread. If you cannot find whole pimientos, substitute small red bell peppers, seeded and steamed until tender. Cooking time approximate. -- posted by Molly53

Quick & Easy Taco Burger Casserole

Fri, 23 Jan 2009 17:29:08 -0500

A new twist on an old favorite! Feeds a family of 6-8, and is great on a cold winter night. I came up with this recipe when I was trying to get my husband to eat more family-style casserole dishes (he's not a fan of casseroles). I served it right out of the oven, bubbling hot, with a slice of crusty french bread and a small dinner salad. He ate three helpings and told me that I should definitely put "that one" in my recipe box. -- posted by zbigbass

Baked Eggs on Spanish Rice

Tue, 27 Jan 2009 01:47:16 -0500

Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

S'more Cookies

Wed, 28 Jan 2009 10:22:28 -0500

An easy recipe for S'more cookies that everybody can love.... =] I made this recipe up.... I'm no baker, but this recipe totally rocked the socks off my family... other then the fact that they where ugly this cookie was perfect. -- posted by KatyLady90

Stuffed Chayote Aka Mirliton, Choko or Vegetable Pear

Wed, 28 Jan 2009 19:55:21 -0500

This vegetable originates from Mexico and is now known all across the globe. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chapeau Vegetable Platter With Almond Butter Sauce

Thu, 29 Jan 2009 17:27:34 -0500

So titled because the presentation looks like a beautiful hat! From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you wish, substitute peas for the green beans and accent the "hat" with asparagus spears slipped into toast rings. -- posted by Molly53

Eggplant (Aubergine) Fritters

Thu, 29 Jan 2009 23:43:26 -0500

A delicious little bite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Small portions would make a nice appetizer. Cooking time approximate. -- posted by Molly53

Fried Spinach Balls

Sat, 31 Jan 2009 02:00:06 -0500

These bites would be as good as a side dish as they are for appetizers. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

French Fried Zucchini

Sat, 31 Jan 2009 02:00:38 -0500

Frying the vegetable preserves and helps to intensify the wonderful flavor that otherwise might be boiled away. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Molded Fruit Salad

Wed, 04 Feb 2009 01:45:42 -0500

A little like the grandmother of the ubiquitous "dump" salad, this made-from-scratch salad utilizes very few convenience foods. From the Western chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Bunny Salad

Wed, 04 Feb 2009 23:55:51 -0500

A fun treat for children of all ages! :-) From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Orange Peel Bread

Fri, 06 Feb 2009 12:15:04 -0500

A flavorful quick bread from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Raisin Biscuits

Fri, 06 Feb 2009 12:16:18 -0500

A yummy biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Orange Marmalade Rolls

Sat, 07 Feb 2009 01:49:49 -0500

There's a little bit of sunshine-y treasure in these delicious rolls. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. -- posted by Molly53

Fig Puffs

Mon, 09 Feb 2009 01:18:46 -0500

A gorgeous little fritter from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try serving them with syrup or Recipe #315264. Overnight soaking time not included in preparation time and cooking time is approximate. -- posted by Molly53

Apricot Tea Muffins

Tue, 10 Feb 2009 00:50:36 -0500

Serve these bright little treasures hot out of the oven with creamy butter. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Soaking time not included in preparation time. -- posted by Molly53

Coconut Delights Fritters

Wed, 11 Feb 2009 00:25:10 -0500

Try these tasty bites with your morning coffe or for brunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Lemon Cream Scones

Wed, 11 Feb 2009 00:30:59 -0500

Just lovely served with tea or coffee! From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pineapple Nut Bread

Thu, 12 Feb 2009 12:29:42 -0500

This luscious fruity quick bread keeps moist for a week orso andslices best when at least a day old. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Orange Rolls

Thu, 12 Feb 2009 12:29:49 -0500

If you prefer, these lovely rolls may be shaped like Parker House rolls,placing a piece of orange with the membrane removed between the folds. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Prune Nut Bread

Fri, 13 Feb 2009 00:01:35 -0500

Try this sweetly delicious bread with cream cheese or creamy butter. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

English Apple Pie

Fri, 13 Feb 2009 00:15:37 -0500

A sweet treat from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Honey Raisin Pie

Sun, 15 Feb 2009 02:58:36 -0500

Just lovely served warm with lightly sweetened whipped cream or premium vanilla ice cream, this pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pineapple Chiffon Pie

Sun, 15 Feb 2009 03:00:40 -0500

Sweetly tropical and delicious, this easily-made pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in the preparation time. -- posted by Molly53

Love Apple Cake Aka Tomato Soup Cake

Mon, 16 Feb 2009 01:20:44 -0500

Try topping this old favorite with cream cheese frosting. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Prune Whip Pie

Mon, 16 Feb 2009 01:32:22 -0500

Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kashi Golean Granola/Snack Bars (No Bake)

Mon, 16 Feb 2009 09:45:53 -0500

These are SO easy! I am always on the look out for high protien, high fiber foods. I created this recipe on a whim and was incredibly impressed with the outcome... Good for you AND tasty!! Practically perfection in my book! It's made from Kashi Go Lean cereal which has 10g of fiber, 13g of protien and only 1g of fat per serving. There is lots of room for variation so have fun adding your own favorite fillers. -- posted by Motivated Mama

Date Torte

Tue, 17 Feb 2009 08:37:17 -0500

Dates are relatively heavy and the mixture is very light, so you'll need to be sure to cut the dates into very small pieces or you will find that they sink to the bottom of the cake. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Colorado Rocks Cookies

Wed, 18 Feb 2009 13:35:13 -0500

A wonderful bite to have with your afternoon tea or an icy glass of milk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Loganberry Cake

Wed, 18 Feb 2009 14:18:23 -0500

Loganberries look like blackberries but are actually a thornless cross between blackberries and red raspberries. It has the combined flavor of both berries, delightful to the taste and peculiar to this fruit alone. If you don't have access to loganberries, any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Dutch Babies

Fri, 20 Feb 2009 11:02:27 -0500

My Mom got this recipe from her friend Joetta. I hope Joetta doesn't mind my posting it here. These are a family favorite. -- posted by Johnna S.

Orange Doughnuts

Fri, 20 Feb 2009 11:16:42 -0500

A deep-fried, citrusy delectation from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Steamed Fruit Pudding

Sat, 21 Feb 2009 10:01:57 -0500

These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Apricot Bavarian Cream

Sat, 21 Feb 2009 10:02:16 -0500

A silky, light and luscious dessert. It will make unmolding a lot easier if you spray the molds with a little cooking spray. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Thick Apple Pancakes With Raspberry Sauce

Tue, 24 Feb 2009 11:21:42 -0500

This is a fabulous and impressive recipe (both visually and in deliciousness). It's great with or without the raspberry sauce The recipe makes about twice the amount of sauce necessary (in my opinion), but the leftovers are amazing on ice cream! I don't strain the raspberries because the seeds don't bother me. You can also replace with strawberries. If you really want a decadent meal, top with whipped cream. You can prepare the recipe as directed or just bring the apple topping and raspberry sauce out to the table and let people plate it themselves. It's also great if you mix the apple topping right into the pancake batter. Really, it's hard to go wrong with this recipe. :) This beautiful brunch dish is served at The Ahwahnee Hotel in Yosemite Valley, CA and was printed in "Bon Appétit" (Nov. 2000). If you are just cooking for one or two, leftover batter refrigerates well. -- posted by blucoat

Graham Cracker Roll

Wed, 25 Feb 2009 10:28:50 -0500

This is an old favorite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Lemon Sponge

Wed, 25 Feb 2009 11:46:14 -0500

Lemon sponge is also good baked in a pie shell. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Prune Whip - Gluten Free

Fri, 27 Feb 2009 01:10:07 -0500

Serve this dessert cold with cream, whipped cream or soft custard. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Lemon Sherbet

Fri, 27 Feb 2009 01:17:20 -0500

Meyer lemons make a sublime sherbet, but any lemons will do. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in the preparation time. -- posted by Molly53

Orange Refrigerator Pudding

Fri, 27 Feb 2009 01:21:54 -0500

A little bit like a trifle, this sweetly delicious dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you prefer, use this as a filling between layers of sponge cake or angel cake. Chilling time not included in preparation time. -- posted by Molly53

Sugared Cranberry Gorp

Sun, 01 Mar 2009 18:16:35 -0500

I love GORP. I'm always looking for different ways to make it in different flavors and textures. It's good to try using what you really like in it. I like cranberries and sourdough pretzels, so I came up with this one. It's a nice sweet change of pace. I hope you enjoy it. -- posted by Jess4Freedom

Sweet and Salty Chicken Tenders

Wed, 11 Mar 2009 01:40:43 -0400

This is an adaptation of an Alton Brown recipe. I don't recall which episode it was, but I must say that these have become one of our favorites. We will often serve these with the Mac-Daddy Mac and Cheese recipe We have found that you can fine tune the sweetness of the breading by altering the Captain Crunch to Rice Krispies ratio. Have fun with this and Enjoy! -- posted by Lord Bezoar

BBQ Hot Dogs in a Crock Pot

Wed, 11 Mar 2009 02:04:11 -0400

These are super simple and feed a lot of people. Perfect for family gatherings, sporting events, pot lucks and church socials. -- posted by Lord Bezoar

Prosciutto, Feta, and Spinach Strata

Mon, 16 Mar 2009 16:02:27 -0400

Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever. -- posted by alice Dave

Auntie Em's Kitchen Oatmeal Raisin Cookies

Thu, 19 Mar 2009 01:38:46 -0400

These delicious oatmeal cookies have crisp outer edges and wonderfully chewy centers. The recipe is from chef Michelle Risucci of "Auntie Em's Kitchen" in Eagle Rock and was printed in the LA Times (Feb. 25, 2009 ). These make very large cookies. If you make smaller cookies, be sure to watch the baking time. -- posted by blucoat

Rustic Canyon's Cranberry Orange Cornmeal Cake

Thu, 19 Mar 2009 16:01:12 -0400

This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. The cake is on the dessert menu at the wonderful Santa Monica restaurant, Rustic Canyon. It was created by their pastry chef Zoe Nathan and was printed in the LA Times (Oct. 29, 2008 ). It's a great do-ahead cake, as it tastes even better the next day. Recipe can be halved- it will take about half the time to bake. -- posted by blucoat

Easy Western-Style Breakfast Quesadillas for Hungry Cowboys!

Thu, 26 Mar 2009 15:16:47 -0400

These quick & easy western-style fried egg and cheese quesadillas make a satisfying breakfast, brunch, lunch, or even a light supper! Serve with your choice of sour cream, fresh tomato slices, salsa fresca, lime wedges or guacamole. Add a cup of soup or pinto beans for cowboys with big appetites! Recipe may be doubled, tripled or quadrupled, etc. Muy delicioso!! -- posted by BecR

Black Bottom Cupcakes (The Correct Recipe!)

Mon, 30 Mar 2009 18:23:46 -0400

Rich, creamy, cupcakes topped with just a dusting of powdered sugar are good to go. No frosting necessary! -- posted by Momma Mia

Avocado Ice Cream

Fri, 03 Apr 2009 17:05:00 -0400

A silky-smooth, icy treat perfect for hot summer days. Since the smooth texture of this ice cream is due to the avocado, its is best to make this in an ice cream freezer. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

Hilo Sherbet

Fri, 03 Apr 2009 17:12:39 -0400

Frosty pineapple sherbet inspired by the Hawaiian islands. From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

Baked Papaya

Mon, 06 Apr 2009 21:09:34 -0400

Simple and easy! For a variation, sprinkle with salt and lemon juice and dot with butter instead of the cinnamon and sugar. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Apple Marmalade

Wed, 15 Apr 2009 02:10:25 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Fig Nut Candy

Fri, 17 Apr 2009 00:49:57 -0400

An easy-peasy sweet little bite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Strawberry Crescent French Toast

Mon, 27 Apr 2009 01:08:27 -0400

I created this recipe as an experiment that turned into a family favorite. Wonderful served with Sunday breakfast or brunch. Also delicious with raspberries instead of strawberries. Sure to delight the senses! This recipe also works as a low sugar/carb recipe! Just substitute sugar free jam, Splenda and Sugar free maple syrup for the sugary sweet ingredients in this recipe (I do this for my diabetic husband all the time) - you'll be surprised how wonderful it tastes. -- posted by EmilieLearnstoCook

Neiman Marcus' Orange Marmalade Cookies

Wed, 29 Apr 2009 16:38:12 -0400

Helen Corbitt, Neimans first chef, developed this recipe back in the 50's; and it's still as good as ever. The secret is to ice the cookies when they have completely cooled; you can spread a thicker layer of icing that sets up well and won't smear. The recipe was adapted from the book, Neiman Marcus Taste. -- posted by lynnski / LA

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Oregon Trail

Thu, 11 Jun 2009 01:56:21 -0400

This tasty treat takes only minutes to prepare and the kids will love it! No more of that plain Mac & Cheese again... -- posted by Hughie

Country Caramel Apples Around the Campfire

Wed, 17 Jun 2009 13:27:24 -0400

Here's a recipe that is sure to draw some oohs and aahs from your favorite diners! An easy-to-make, simple way to end the day while camping or on the back deck. The hardest part is coring the apples. Try stuffing the core with other melty sweet treats: chocolate caramels, cinnamon Red Hots, Lemon Drops, Gummy Bears. Oooohh...! The original recipe came from the Lutheran Girl Pioneer Camping cookbook. COOKING TIME DOES NOT INCLUDE getting the fire or grill coals going. This is a good recipe to put on as the fire is dying down---or AFTER you've pulled the meat off the grill--while you're eating supper. These will cook all by themselves while you're eating! -- posted by Debber

Campfire S'mores (Aka Robinson Crusoes)

Thu, 18 Jun 2009 01:16:10 -0400

If you like regular S'mores, you're going to LOVE these! Start with chocolate graham crackers, smear on some creamy peanut butter, add the chocolate candy pieces, the melty marshmallow; then top with the other square of graham cracker. THE TRICK to making these perfectly is being patient while the marshmallow is roasting....don't stick it into the fire, twirl it slowly over the warmth, so that it starts to swell up. That's your signal that the inside is getting all soft and smooshy--just right for perfect s'mores. I first made these back in the early 90's when taking 10 girls on a church youth camp-out in eastern Washington State. We cooked all our meals over the open-fire (no campstove!!) including chocolate chip pancakes MADE FROM SCRATCH, pioneer hotdogs (yum, yum!) and caramel apples roasted in the coals. I guess I need to post those recipes too. After all...it's summer-time and people are camping!!! -- posted by Debber

Oregon Trail Mix

Sun, 28 Jun 2009 17:55:53 -0400

My homemade version of a commercial trail mix. Salt free! For best flavor, make sure you use unsulphured dried fruit and be doubly sure the nuts are not rancid (taste test!). As we roll along the Oregon trail...bump, bump, bump... Read about the Oregon Trail here: frontiertrails.com/oldwest/oregontrail.htm -- posted by Cookgirl

Chocolatey Oreo Mud Shake

Wed, 08 Jul 2009 02:29:56 -0400

I had some stuff laying around and threw it in the blender...Viola! -- posted by Pengukay

Great Grape Pops

Mon, 13 Jul 2009 12:46:19 -0400

What a cool idea. Pop those grapes in a popsicle mold(or small paper cups), pour in grape juice and freeze. Cook time is freezing time. Yum! Adapted from Pops! Icy Treats for Everyone by Krystina Castella. -- posted by Sharon123

Citrus Slush: Snazzy & Jazzy

Tue, 21 Jul 2009 13:06:11 -0400

You're the hostess for the bridal or baby shower and are scrambling around looking for the PERFECT recipe. Eureka! You've just struck the mother-lode of Shower Slushes! This makes a LOT and tastes divine, too. Thanks to Taste of Home Holidays (Barbecues), Summer 2009, booklet for this excellent recipe. -- posted by Debber

"sneaky" Chocolate Zucchini Cupcakes Kids Love

Fri, 24 Jul 2009 14:07:25 -0400

These little gems look like a bite of chocolate heaven - even to ME!! I KNOW they will satisfy my little guy - who is on an anti-veggie kick at the moment. Makes me think of the decadent chocolate frosted cake from school daze that had beets in it - every kid's nightmare. Couldn't believe it when I saw the recipe as a kid. Oh, well. Get 'em in there any way you can Mommy....until they get over the YUCK phase. THIS TOO SHALL PASS! And with these cupcakes, it looks like our secret is safe!! -- posted by Mommy Diva

Goof Balls

Sun, 02 Aug 2009 10:01:04 -0400

A yummy yummy peanut butter no-bake cookie. It's a great family recipe and everybody's favorite. Prep time includes balling time but not cooling. -- posted by heres_johnni

Candied Bacon & Chocolate Chip Cookies

Sun, 09 Aug 2009 21:28:36 -0400

There is a vendor at the Hillcrest farmers market on Sundays that sells a dozen cookies for $20. I disregarded them because 1/2 the time I'm too broke too pay attention...except for these...thank you Rowen for opening my eyes! -- posted by StrokedOrchid

Blackberry Gratin

Wed, 19 Aug 2009 01:12:18 -0400

The blackberries are ripe now and I found this recipe to use when I pick some. It looks simple and great. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton. -- posted by lazyme

Blackberry Coffee Cake

Wed, 19 Aug 2009 01:25:15 -0400

First Street Haven, Port Angeles, Washington. A hidden layer of fresh blackberries makes for a tasty surprise in this simple coffee cake. Other berries in season can be used as well, either solo or mixed in a jumbleberry version. This cake is at home both on the breakfast table and as an afternoon snack with a steaming cup of tea. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Try a Cashew Chicken Salad in a Sandwich on a Hot Summer Evening

Thu, 20 Aug 2009 02:05:49 -0400

The title is pretty self-explanatory, and I think you'll agree that this is a nice way to spend a summer evening. Kettle (crunchy) potato chips on the side, a couple of home-made cookies or a brownie, some carrot sticks, and you've got a pretty decent brown-bag lunch, too. The original recipe (from Taste of Home, Aug/Sep 09) calls for pumpernickel bread. -- posted by Debber

Bake Sale Time: Rice Krispies W/ Malted Milk Ball Bars

Thu, 20 Aug 2009 02:18:02 -0400

Here's one to add to your bake sale repertoire--and they'll be just enough different [but still the same thing] to get the kids curious, and good enough that they'll sell like "hot cakes!" Save a couple for the home-folks, because you won't be bringing any home when you take these to the potluck or family reunion picnic! I use two bowls (recycle the first one) so I have everything ready to pour and mix--goes much quicker and no wasting time to measure when the stuff is hot! Again, the gals at Taste of Home get all the credit--Aug/Sep '09. -- posted by Debber

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Sneaky Chef's Make-Ahead Green Puree

Thu, 17 Sep 2009 14:13:37 -0400

You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef! -- posted by Sharon123

Outback Steakhouse Buttermilk Ranch Dressing

Mon, 28 Sep 2009 01:55:52 -0400

My good friend Alicia has an obession for the Ranch dressing served at Outback steakhouse. She has tried to duplicate it for years with no success. So I searched until I found the recipe. it is so much simpler than you would think but very yummy -- posted by GingerlyJ

Vegetarian Portobello French Dip Sandwich

Wed, 07 Oct 2009 11:38:15 -0400

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups... -- posted by blucoat

Lemon Pepper Boneless Pork Country Style Ribs With Bacon

Fri, 30 Oct 2009 17:13:08 -0400

This is such an easy recipe, I hated to post but it is so tender and time saving. Some of the simplest recipes are the best. Country ribs have quite a bit of meat on them. -- posted by Montana Heart Song

Yummy Eggnog Scrambled Eggs

Sun, 01 Nov 2009 10:24:10 -0500

A real treat! I was looking for recipes this morning to use Eggnog in, and the majority of them were for things like French toast. I went to the kitchen to make scrambled eggs and used eggnog rather than milk. Turned out AMAZING and will be a regular seasonal treat in my house. Actually, they ended up being far fluffier than my normal scrambled eggs, too. Try it! Tell me what you think [but the kids will love it ;) ] -- posted by Dying4Eternity20

Black Olive & Clam Dip

Wed, 04 Nov 2009 10:46:25 -0500

This is a family favorite that we just cannot seem go without during the Holidays it's a great dip to serve to tide your guests over until your holiday meal is ready. This dip is a kid friendly recipe - I have two younger brothers who absolutely love this dip for them it is a holiday staple. Enjoy! -- posted by Loving Chef

Raspberry Orange Cake

Sun, 08 Nov 2009 18:28:16 -0500

I got this recipe from the food network show Giada at Home.. it is out of this world good -- posted by GingerlyJ

Salmon Salad Sandwiches

Fri, 15 Jan 2010 10:53:06 -0500

Delicious! From Eating Well magazine Jan/Feb 2010 -- posted by TattooedMamaof2