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Chestnut-Mushroom Casserole

Chestnut-Mushroom Casserole
Print Recipe
This is a huge casserole. Great for company or to take to a potluck. For a single family, prepare two casserole dishes and freeze one after fixing to use later!
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Chestnut-Mushroom Casserole
Print Recipe
This is a huge casserole. Great for company or to take to a potluck. For a single family, prepare two casserole dishes and freeze one after fixing to use later!
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Servings Prep Time
16 People 30 minutes
Cook Time
30 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350˚F.
  2. Make a white sauce of the butter, flour and cream.
  3. Add salt, pepper and granulated bouillon dissolved in just a little hot water. Add the mushroom soup.
  4. Saute the mushrooms in a little butter and add with the chestnuts.
  5. Place in a buttered casserole and top with cheese.
  6. Place in a 350˚ F. oven and heat for 20-30 minutes, until cheese is melted and dish is bubbly.
  7. Serve hot.
Recipe Notes

This is a huge casserole. Great for company or to take to a covered dish meal. For a single family, prepare two casserole dishes and freeze one after fixing. Be sure to thaw completely before reheating.

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Celery And Cabbage Bake

Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Ingredients
Servings: People
Instructions
Sauce:
  1. Melt butter, add flour & cook, stirring 1 min.
  2. Slowly add milk in stream, stirring continuously till sauce is smooth & thick.
  3. Add beer & continue stirring till foam disappears.
  4. Add cheddar, stir till melted.
  5. Cook till heated through.
  6. Season sauce with salt & pepper.
Main
  1. Bring water to boil in large pot.
  2. Add Cabbage, Celery, Caraway and cook until tender. (About 20 minutes)
  3. Transfer to buttered 2 qt casserole and pour sauce over.
  4. Heat at 350˚F for 30 min.
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Baked Bean Creole

Baked Bean Creole
Print Recipe
A Spicy version of Baked Beans
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Baked Bean Creole
Print Recipe
A Spicy version of Baked Beans
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Ingredients
Servings: people
Instructions
  1. Saute onions & garlic lightly in oil.
  2. Add pepper & celery. Fry for several minutes till tender.
  3. Stir in the flour & add tomatoes.
  4. Add tomato paste & herbs & beans.
  5. Mix in breadcrumbs. Add a little water if too dry.
  6. Spoon into oiled casserole & sprinkle breadcrumbs on top.
  7. Bake for 30 minutes at 350˚F.
  8. Serve with rice & salsa sauce.
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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
  2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
  3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
  4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
  5. In a large pan gently fry spring onion in oil until soft.
  6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
  7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
  8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
  9. Keep artichokes hot in a slow oven.
  10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
  11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
  12. Gradually pour simmering stock into eggs, beating constantly.
  13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
  14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
  15. Serve as a light meal or as a first course.
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Armenian Eggplant Dip

Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400˚ F.
  2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
  3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
  4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
  5. Season with salt, pepper and nutmeg.
  6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
  7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
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Wynenes Pie Crust (French Pastry)

Wynenes Pie Crust (French Pastry)
Print Recipe
A great recipe for pie crusts. It is easy to make also.
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Wynenes Pie Crust (French Pastry)
Print Recipe
A great recipe for pie crusts. It is easy to make also.
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Servings Prep Time
1 Crust 15 minutes
Cook Time
15 minutes
Ingredients
Servings: Crust
Instructions
  1. Preheat oven to 425˚
  2. Stir salt and flour together, cut in butter with a pastry blender.
  3. Beat egg and water together, add to the flour. Stir with fork until moist.
  4. Roll out with rolling pin covered with pastry cloth on a floured surface.
  5. Bake in a preheated 425 degree oven for 12 to 15 minutes.
  6. Be sure and cover the edges of the crusts with foil or they will burn!
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Pumpkin Pineapple Bread

Pumpkin Pineapple Bread
Print Recipe
Delicious Pumpkin Pineapple Bread.
Servings
2 loaves
Passive Time
120 minutes
Servings
2 loaves
Passive Time
120 minutes
Pumpkin Pineapple Bread
Print Recipe
Delicious Pumpkin Pineapple Bread.
Servings
2 loaves
Passive Time
120 minutes
Servings
2 loaves
Passive Time
120 minutes
Ingredients
Servings: loaves
Instructions
  1. Mix flour, sugar, and dry ingredients.
  2. Add oil, eggs, pineapple, and pumpkin. Beat well, then add nuts.
  3. Bake at 325 for about 1 hour and 30 minutes in a greased and floured pans.
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Mom’s Stew

Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Saute potatoes, carrots, and celery in oil. Add celery tops if available. Add gluten. Add onion and saute another 2 minutes.
  2. Add water and gluten liquid. Add McKay's or other seasonings.
  3. Simmer for about an hour.
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Mom’s Basic Cheese Sauce

Mom's Basic Cheese Sauce
Print Recipe
A basic cheese sauce.
Prep Time
30 minutes
Prep Time
30 minutes
Mom's Basic Cheese Sauce
Print Recipe
A basic cheese sauce.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Blend four and oil, add the water and blend with flat potato masher. Heat, stirring constantly and add the accent, salt, McKays seasoning. Blend well.
  2. Add the Velveeta, mayo, and lemon juice. Stir until well blended.
Recipe Notes

Variations:

1 - 2 cups of water may be added for a thin sauce (like that used on scalloped potatoes.)

Add a little marg. or butter with 2 Tbl lemon juice to use on vegetables like broccoli or creamed asparagus.

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Mini Pumpkin Cranberry Breads

Mini Pumpkin Cranberry Breads
Print Recipe
Makes 6 to 12 Mini Loaves
Mini Pumpkin Cranberry Breads
Print Recipe
Makes 6 to 12 Mini Loaves
Ingredients
Servings:
Instructions
  1. Combine flour, 1 Tbsp pumpkin spice, baking soda, baking powder, and salt in large bowl.
  2. Combine sugar, 2 tsp pumpkin spice, eggs, oil and juice in small mixer bowl; beat until just blended.
  3. Add the wet pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and nuts.
  4. Fill each mini loaf pan no more then half way.
  5. Bake in preheated 350F oven for 50-55 minutes or until wooden pick inserted in center comes out clean.
  6. Cool in pans for 10 minutes; remove to wire racks to cool.
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