Recipes

… these are a few of my favorite things … Scroll down to find the following recipes:

Banana Bread

Beef Stroganoff

Bowtie Pasta Salad

Chicken Chalupas

Chicken Divan

Chinese Cabbage Salad

Cottage Pie

Creole

French Baguettes

Marshmallow Cheese Salad

Peanut Butter Candy

Pumpkin Pie

Rigatoni Pasta Pie

Sticky Toffee Pudding

Zucchini Bread​​​

Fudge & Peanut-Butter Candy

Banana Bread

by JoAnne G. Brown

1 lb butter

4 cups sugar

8 eggs

2 cups sour cream

4 cups mashed bananas (about 10)

4 tsp soda - dissolved in 2 Tbs water

2 tsp vanilla

2 tsp salt

8 cups flour

2 cups chopped nuts

Blend first 5 ingredients.

Add soda, vanilla, salt and flour. Mix well.

Stir in nuts.

Bake at 350 degrees for 60 minutes.

Yield 5 large loaves (12 small loaves)

Beef Stroganoff (Tomato Based)

1 ¼ lbs beef sirloin

1 onion

6 oz fresh mushrooms

2 Tablespoons butter

½ teaspoon salt

Dash black pepper

½ teaspoon paprika

4 Tablespoons tomato paste or purée

2 teaspoons Dijon-style mustard

2/3 cup heavy cream (or whipping cream)

2/3 cup sour cream

Preparation:

1. Cut mean into thin strips. Peel and chop onion. Clean and slice mushrooms.

2. Heat butter in a skillet. Brown meat quickly. Reduce heat. Add onion and mushrooms. Sauté for a few minutes

3. Season with salt, pepper and paprika. Add tomato paste or purée and mustard. Stir in cream.

4. Cook, covered, on low heat for about 10 minutes.

5. Remove from heat. Stir in sour cream. Heat but do not cook over high heat. The sour cream may curdle.

Serve over steamed rice.

Bowtie Pasta Salad

by JoAnne Brown

12 oz. Bowtie Pasta (small ties) [farfalle] (Cooked, drained, and cooled)

6 oz. Tri-colored spiral pasta [rotini] (Cooked, drained, and cooled)

4 to 5 large chicken breasts (cooked, diced)

3 green onions - finely chopped

1-1/2 cups finely diced celery

1 can water chestnuts (whole), finely diced

1 - 20 oz can pineapple tidbits, drained

Two cans mandarin oranges, drained and cut in half

2 cups grapes (1 red, 1 green)

1 package Crasins

1 - 16 oz. Bottle Kraft coleslaw dressing

1 cup mayo

Carefully mix all ingredients and chill at least 4 hours.

Top with cashews just before serving or let individuals add

Chicken Chalupas

by Pamela Pike

4 large chicken breasts

12 oz. Montery Jack cheese, grated

12 oz. sharp cheddar cheese, grated

2 bunches green onions & tops

1 (4 oz.) can green chilies

2 c. sour cream

1 c. pitted black olives

2 (10 ¾ oz.) cans cream of chicken soup

12 (8 inch) flour tortilla

Cook chicken and cut into ¼-inch pieces. Set aside. Combine cheeses, reserving ½ for topping. Chop and divide green onions by half. Combine ½ of cheese, ½ of onion, soup, chilies, sour cream and chopped olives. Set aside 2 cups of this mixture for topping. Add chicken to remainder and mix well. Put 3 tablespoons of chicken mixture on each tortilla and roll up. Place, seam side down, in greased casserole dish. Spread reserved topping over the tortilla. Cover with remaining cheeses and onion. Refrigerate overnight or freeze for later use. Bake, uncovered, at 350 for 45 minutes.

Chicken Divan

From: Eating Well, April/May 2006 [Adjustments made by John P Brown]

6 servings, about 1 1/3 cups each Active Time: 30 minutes Total Time: 1 hour

Ingredients:

1 1/2 pounds boneless, skinless chicken breast [I like chicken, so be generous]

1 tablespoon extra-virgin olive oil

2 cups diced leek, white and light green parts only (about 1 large) [An onion works well in a pinch] (see footnote #1)

[Minced Garlic is a nice addition]

1/2 teaspoon salt

5 tablespoons all-purpose flour

1 14-ounce can reduced-sodium chicken broth

1 cup low-fat milk

2 tablespoons dry sherry [I left this out and the dish turned out fine] (see footnote #2)

1/2 teaspoon dried thyme [or Italian seasoning, or basil & oregano works]

1/2 teaspoon freshly ground pepper

2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped (see footnote #3)

1 cup grated Parmesan cheese, divided [Try substituting shredded cheddar for the half the you mix in]

1/4 cup low-fat mayonnaise

2 teaspoons Dijon mustard

Footnotes:

1. To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

2. Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

3. Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Preparation:

Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.

Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces. [I diced the chicken before cooking and it worked just as well.]

Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan [or cheddar], mayonnaise and mustard.

Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

[Suggestion: Served with steamed rice.]

Chinese Cabbage Salad

3-Napa Cabbage (I think 2 is better)

6-green onions

Chop the cabbage and onions fine--also use ends.

3 packages Raman noodles, broken, 2 chicken, 1 pork

1 Tablespoon sesame seeds

1/2 cup sunflower seeds

1 package 8 oz. slivered almonds

Mix these together. Keep in ziplock bag until ready to serve.

3 packages Raman flavor packets

5 Tablespoons red wine vinegar

4-1/2 Tablespoons sugar

1 teaspoon sesame oil

1/3 cup oil, crisco

1/3 cup water

Mix these ingredients and chill.

Just before serving, toss vegetables & dry mix, add dressing.

Cottage Pie

by John P. Brown [I created this recipe after my wife and I enjoyed a wonderful lunch with Mary & Ron at a Garden Center in Sutton Coldfield, England. When I returned to the States, I researched Cottage Pie and created this recipe.]

Ingredients

· 2 pounds lean ground beef

· 1 onion, diced

· 3 carrots, diced

· 1 can peas

· 2 tablespoons all-purpose flour

· 1/2 teaspoon ground cinnamon

· 1 tablespoon Italian seasoning

· 4 Garlic cloves

· 1 teaspoon Paprika

· 1 tablespoon Worcestershire sauce

· 2 tablespoons chopped fresh parsley

· 1 1/2 cups beef broth

· 1 tablespoon tomato paste

· 3 tablespoons flour

· salt and pepper to taste

· 4 potatoes, peeled and diced

· 1/4 cup butter, softened

· 2 cups milk

· salt and pepper to taste

· 1/4 pound shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion, carrot, garlic, and Worcestershire sauce, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, paprika, mixed herbs, and parsley.

3. In a small saucepan, combine beef broth, 1 cup of milk, and flour. Heat to boiling; lower heat and simmer until slightly thickened. Add tomato paste. Mix together, and cook to desired thickness. Add to beef mixture. Add salt and pepper to taste. Spoon mixture into a pan.

4. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.

5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.

6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

CREOLE (Shrimp or *Chicken)

Revisions by John P. Brown. The original recipe is courtesy of Chef Patrick Mould of Lafayette. This recipe was modified by another before I found it, and I have made my own changes.

• 1/4 cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)

• 1 large brown or yellow onion, small dice

• 1 large red onion, small dice

• 1 large white onion, small dice

• 1 green bell pepper, small dice

• 1 red bell pepper, small dice

• 1 yellow bell pepper, small dice

• 1 orange bell pepper, small dice

• 2 poblano chiles, small dice (or 1 large Anaheim pepper if you want to limit the heat)

• 6 ribs celery, small dice (I usually use an entire stock, including the soft young interior leaves)

• 6 cloves garlic, minced (or equivalent amount of garlic powder)

• 2 quarts shrimp or *chicken stock (add only one quart at first – you may not need the second)

(To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.)

• 6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)

• 3 6-ounce cans tomato paste

• 1 quart ketchup

• 1 teaspoon white pepper

• 1/2 teaspoon freshly ground black pepper

• 2 Tablespoons Creole seasoning or Tony Chachere's seasoning (or find something similar)

• 6 Tablespoons Tiger Sauce

• 5 Tablespoons Cajun Power Garlic Sauce

• 1/2 teaspoon white sugar

• 1/2 teaspoon brown sugar

• 1/2 teaspoon Steen's cane syrup or light corn syrup

• 1/2 teaspoon molasses

• 1 teaspoon hot sauce (like Tabasco or Crystal)

• 2 Tablespoons Worcestershire sauce

• 1 teaspoon salt

• 4 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)

• 2 or 3 bay leaves

• 1/4 cup (4 Tablespoons) fresh squeezed lemon juice

• 6 pounds medium shrimp, peeled & deveined or 6 pounds of *chicken breasts, seasoned & browned

• About 15 cups cooked long-grain or converted rice (about 5 cups raw)

Sweat the onion, celery, bell pepper and garlic in oil and/or butter in a large covered pot until tender, about 15 minutes.

Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes.

Add the shrimp. Simmer an additional 15 minutes.

To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.

Serves 15 regular people, or about 7 Cajuns.

French Baguettes

Bread: Egg Wash:

1 cup water 1 egg yolk

2 1/2 cups bread flour 1 tablespoon water

1 tablespoon sugar

1 teaspoon salt

1 1/2 teaspoons yeast

Place all bread ingredients in bread machine and select dough cycle. (Or knead dough for 7-10 minutes, rise for 45 minutes, punch down and rise for another 45 minutes.)

Punch down dough. Roll into 16 by 12 inch rectangle on lightly floured surface.

Cut dough crosswise in half. Roll up each half of dough tightly, beginning at the 12 inch side. Roll gently back and forth to taper ends.

Place 2 inches apart on a greased cookie sheet or seasoned baking stone. Make 1/4 inch deep diagonal slashes across loaves every 2 inches. Cover and let rise in a warm place for 30-45 minutes.

Heat oven to 375 degrees. Make egg wash by mixing egg yolk and water and brush over loaves. Bake 20-25 minutes or until golden brown.

Marshmallow Cheese Salad by JoAnne G. Brown

Ingredients

1 package miniature marshmallows (16 oz. size)

4 cups pineapple tidbits

1 ½ cup grated cheese, mild cheddar

3 egg yolks

3 Tbl. sugar

3 Tbl. white vinegar

2 cups whipping cream

Directions

COMBINE IN A LARGE BOWL:

1 ½ package miniature marshmallows (16 oz. size)

[John's deviation: 1 package only (16 oz.)]

4 cups pineapple tidbits

1 cup grated cheese, mild cheddar

[John's deviation: 1 ½ cup cheese]

IN A SMALL SAUCE PAN, PLACE:

3 egg yolks

3 Tbl. sugar

3 Tbl. white vinegar

Mix egg yolks and sugar together, add vinegar and mix again. Cook mixture, stirring constantly until mixture thickens. Set aside to cool.

Whip 2 cups of whipping cream. Add cooled egg mixture. Mix well.

Fold cream mixture into marshmallow mixture, mix well.

Chill 24 to 48 hours.

Stir salad before serving

PEANUT BUTTER CANDY by Ila Kelson

1 cup honey

1 cup peanut butter, extra chunky

2 cups instant non-fat dry milk

Mix until well mixed. Form rolls or balls and in corn flake crumbs. Chill

Yield: 6 – 7” rolls

Pumpkin Pie

This is a revision of the recipe from the Libby’s Pumpkin can, by John P. Brown. Last change as of November 2012.

¾ cup sugar

½ tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground cloves

½ tsp ground nutmeg

¼ tsp allspice.

2 large eggs

12 oz can Evaporated Milk (I generally use about 11 oz)

15 oz can Pumpkin

(If doubling, use two 15 oz cans rather than one 29 oz can)

Directions:

Mix sugar, salt and all 5 spices in a small bowl. Add to pumpkin puree.

Beat eggs in a large bowl. Add pumpkin and spice mixture.

Gradually add Evaporated Milk.

Pour mixture into pie shell.

Bake in a preheated 425° F (215° C) oven for 15 minutes. Reduce temperature to 350° F (175° C) and bake for an additional 40-50 minutes, or until a knife inserted toward the center comes out clean.

Cool on wire rack for at least 2 hours. Serve at room temperature with whipped cream.

Rigatoni Pasta Pie

INGREDIENTS:

1 lb rigatoni pasta

1 lb ground beef (or ground sirloin)

1 cup onion (chopped)

2 garlic cloves (minced)

4oz cream cheese

1 small jar of spaghetti sauce

cooking spray

salt

spring form pan

15oz ricotta cheese

1 cup finely grated Parmesan cheese

1 tsp basil

1 tsp oregano

1/4 teaspoon fresh ground pepper

2 eggs

2 cups grated mozzarella cheese

DIRECTIONS:

Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.

Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Set aside.

Brown the ground beef and drain excess grease. Add chopped onion and garlic.

After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce and incorporate.

Use cooking spray on the bottom of the spring form pan to avoid sticking.

Tightly pack pasta into pan, standing each piece on end.

Snip the corner off the cheese mixture bag and pipe a small amount into each noodle.

After piping, pour the ground beef and spaghetti sauce mixture over the top and push down as much as possible.

Top with 2 cups of mozzarella cheese. (Substitute low fat or skim cheese to cut calories.)

Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.

http://tinyurl.com/rigatoni-pie

Sticky Toffee Pudding

by John P. Brown [I created this recipe after having lunch with my wife and Mr. Phil Pfaltzgraff in a little pub while visiting Hadrian’s Wall in Northern, England. When I returned to the States, I researched Sticky Toffee Pudding and created this recipe.]

INGREDIENTS:

· 1-1/2 cups chopped dates

· 2 teaspoons baking soda

· 3-1/2 cups flour

· 1 tablespoon ground ginger

· 2 teaspoons baking powder

· 1 tablespoon salt

· 3 sticks (12 ounces) unsalted butter, at room temperature

· 2-3/4 cups dark brown sugar

· 3 large eggs

· 3 cups heavy cream

DIRECTIONS:

1. Preheat the oven to 350°. Grease a 12-cup Bundt pan. In a saucepan, bring 1 2/3 cups water, the dates and baking soda to a boil. Transfer to a bowl and let cool.

2. In a large bowl, sift together the flour, ginger, baking powder and 1 1/2 teaspoons salt. In another large bowl, using an electric mixer, beat together 2 sticks butter and 3/4 cup brown sugar until fluffy. Beat in the eggs one at a time. Add half of the flour mixture and beat until just combined. Add half of the date mixture and beat until just combined. Repeat with the remaining flour and date mixtures. Transfer the batter to the prepared pan and bake, rotating once, until a toothpick inserted into the center comes out clean, about 45 minutes.

3. Meanwhile, in a saucepan, bring the cream, remaining 2 cups brown sugar, 1 stick butter and 1 1/2 teaspoons salt to a boil. Lower the heat and simmer until thickened, about 15 minutes; set aside.

4. Remove the cake from the oven, leaving the oven on. Using the handle of a wooden spoon, poke holes through the cake and ladle half the toffee sauce over the cake to fill the holes; set aside the remaining sauce. Bake the cake for 15 minutes more. Let cool in the pan for 1 hour, then invert onto a platter and top with the reserved sauce.

Zucchini Bread​​​

By: v monte @ allrecipes.com ​​ [John P. Brown’s changes in brackets]

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3 teaspoons ground cinnamon

[To Taste: allspice, nutmeg, cloves, ginger (about ¼ teaspoon ea.)]

• 3 eggs

• 1 cup vegetable oil

• 2¼ cups white sugar

• 3 teaspoons vanilla extract

• 2 cups grated zucchini [be generous – 3 cups is just fine]

• 1 cup chopped walnuts or pecans

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

VINTAGE FUDGE

by JoAnne G. Brown

3 Cups chips of your choice 4 ½ Cups sugar

2 Cups broken nuts 1 – 12 oz. can evaporated milk

2 squares butter

1 teaspoon Vanilla

In a large bowl, cut butter into pieces. Add chips, nuts and vanilla. Set aside.

In a heavy saucepan combine sugar and evaporated milk. Cook over medium-high heat. Bring to a full rolling boil, (one that cannot be stirred down,) scraping the sides of the pan down as you stir. Reduce heat to medium, cook stirring constantly for 6 to 10 minutes. Remove from heat, pour hot mixture into the bowl with the remaining ingredients. Stir until butter & chips are melted. Beat well. Pour immediately into a foil lined 9 X 13" pan. Cool & cut into quarters. Wrap quarters in foil for storing. Yield 5 pounds.

I use Hershey Chocolate chips, butterscotch chips, & peanut butter chips. Guittard choco-lait vanilla chips

Vanilla Fudge: 2 ½ cups vanilla chips & ½ c butterscotch chips

Lt. Milk Chocolate Fudge: 2 cups milk chocolate chips& 1 cup vanilla chips

Peanut butter Fudge: 2 cups Peanut butter chips & 1 cup vanilla

Choc-mint Fudge: 2 cups milk chocolate chips & 1 cup mint chips

At 5000 feet elevation I cook the fudge 7 ½ minutes.

At 2750 feet elevation I cook the fudge 226 to 230 on candy thermometer.

PEANUT BUTTER CANDY

Ila Kelson

1 cup honey

1 cup peanut butter, extra chunky

2 cups instant non-fat dry milk

Mix until well mixed. Form rolls or balls and in corn flake crumbs. Chill

Yield: 6 – 7” rolls

More to come …