Tom and Jerry
1 1/2 cups sugar
1/2 teaspoon baking powder
Beat egg whites with electric beater gradually adding 1 cups sugar until firm. In another
bowl, beat egg yolks, gradually adding the remaining 1/2 cup sugar and 1/2 teaspoon baking
powder until thick and creamy. Fold egg yolk mixture into egg whites by hand. Spoon a
generous amount (2 tablespoons +/-)into mug, add hot water, brandy to taste, stir and
sprinkle a dash of nutmeg on top. An excellent holiday season beverage.
8 Cups Golden Grahams cereal
5 Cups miniature marshmallows
1 1/2 Cups chocolate chips
1/4 Cup light corn syrup
5 Tablespoons butter/margarine
1 Teaspoon vanilla
1 Cup miniature marshmallows, if desired
Butter rectangular pan, 13x9x2 inches Measure cereal into large bowl. Microwave 5 Cups
marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl
uncovered on high 2 to 3 minutes 30 seconds, stirring every minute until mixture can be
stirred smoothe. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly
coated. stir in 1 Cup of marshmallows. -DELICIOUS! Store loosely covered at room
temperature up to 2 days. makes aprox. 36 bars. -ENJOY!
BLACK BOTTOM CUPCAKES
8 oz package Cream Cheese
1/3 cup Granulated Sugar
1/8 teaspoon Salt
6 oz Chocolate Chips
1 package Devil's Food Cake Mix
Preheat oven to 350 degrees.
Combine cream cheese, egg, sugar and salt, mix until well blened. Mix in Chocolate
chips and set aside. Prepare cake mix according to package instructions. Fill paper
cupcake liners 1/3 full with cake batter. Top with heaping teaspoon of cream cheese
mixture. Sprinkle with additional granulated sugar. Bake for 30-35 minutes. Makes 24
Twice Baked Potatoes
2 Large Russet Potatoes
2 Tbls. Butter
1/2 cup sour cream
3/4 cup of grated or shredded cheese (see next line)
use either mozzerella, or parmesan
4 tbls. parmesan for topping
sprinkle paprika for topping
2 tbls. bacon bits
1 tbls. chopped green onions or chives
garlic salt, salt and pepper
Bake potatoes (be sure to stick them with a fork). When potatoes are baked let them get
cool enough to handle. Split potatoes lengthwise and scoop the potatoes from the skins.
Salt and pepper the skins. Mash the potatoes and add all ingredients except parmesan
cheese and paprika for toppings. Taste to make sure seasonings are alright. Spoon into
skins and top with parmesan and paprika. Bake in 325 degrees oven for about 1/2 hour.
Serves 4. 1/2 potato each.
No Bake Chocolate Cookies
2 cups sugar
1/2 cup (1 cube) butter
1/2 cup milk
3 cups instant oatmeal
1/2 cup coconut
1/2 cup chopped nuts
5 tbls. cocoa
Mix oatmeal, coconut, cocoa, and chopped nuts together in a large bowl. Bring to boil in
large sauce pan the sugar, butter and milk. Boil only 1 minute, and pour over the oatmeal
mixture. Mix lightly, drop by rounded tablespoons onto wax paper. Set until firm.
The Best Ever Homemade Pizza ! ! ! (makes 9 large pizzas)
4 packages dry yeast
3 tablespoons of salt
8 tablespoons of olive oil
8 to 10 pounds of all purpose flour
5 pounds of shredded Mozzarella cheese
2 pounds of string Mozzarella cheese
1 pound of shredded Monterey Jack Cheese
1/2 pound of grated Peccorino Romano cheese
1/2 pound of grated Reggiano cheese
1/2 pound of grated Parmesan cheese
3 28oz. cans of whole tomatoes (pureed)
1 29oz. can of tomato sauce
1 large head of garlic (chopped)
oregano to taste
salt and pepper to taste
Set a day aside to make these pizzas, then freeze them. When unexpected company
arrives or you arrive home late from work, and you want a good hearty meal instead of fast
food, just take a pizza from the freezer (no need to thaw it) remove the wrapper and pop
it in the oven. While the pizza is baking, make a green salad, and relax the rest of the
evening. These pizzas are so delicious you will never want a store bought or fast
food pizza again!!
TO MAKE PIZZA DOUGH: Heat a very large stainless steel bowl with hot water and pour
off the water. Pour 8 cups hot water (105-115�) in heated bowl. Add yeast to hot water.
Stir to dissolve yeast. Add salt, and 3 tablespoons of olive oil. Add the flour, 1 cup at
a time, stirring after each addition. On a floured bread board, knead dough, adding enough
flour to make dough smooth and elastic. Place dough in greased bowl, turn to grease dough.
Cover with towel and place in warm place, away from draft to rise. Let dough rise until
doubled in bulk. Punch down and let it rise again. After 2nd. Rising is completed, divide
dough into 9 equal size balls, and roll out each ball thin to shape and size of pizza pan.
Pinch edge of crust to make thicker.
TO MAKE SAUCE: In a large sauce pan, add the pureed tomatoes, tomato sauce, chopped
garlic, oregano, salt and pepper. Simmer over low heat for 4 hours, stirring occasionally.
(Cool before topping pizza).
TO ASSEMBLE PIZZAS: Spread each pizza with olive oil, and a small amount of
sauce. Sprinkle the pizzas with the Peccorino Romano, Reggiano and Parmesan cheeses . Add
Monterey Jack and Mozzarella cheeses, layering the cheeses thick on each pizza. Sprinkle
tops of pizzas with more tomato sauce and olive oil. Additional toppings of your
choice can be added. TO FREEZE PIZZAS: Bake in 400 degree oven for 10 minutes. Cool,
wrap each pizza in a freezer wrap, then freeze. TO BAKE PIZZAS: Bake in 400 degree
oven for 40 minutes, or until crust is golden brown.
Easy to make yum yum frozen treats
Instant pudding mix (4 serving size) any flavor
1/2 cup chilled whipping cream
6 (4 oz) paper cups
6 ice cream sticks
6 tbls chopped nuts
6 tbls of your choice of syrup (chocolate, carmel, malt, strawberry,butterscotch)
Prepare instant pudding mix as package directs (for pudding). In chilled bowl, beat
whipping cream, until stiff peaks form,(do not underbeat). Fold in pudding until smooth.
Place 1 tbls. of chopped nuts in the bottom of each paper cup, then add 1 tbls. of syrup
to each paper cup. Fill with pudding mixture; insert ice cream stick in center. Freeze
1 1/2-2 lb. ground beef, or ground turkey
1/8 cup cooking oil
1 small thinly sliced onion
1 1/2 tablespoons crushed garlic
1/2 tablespoon crushed ginger
1 1/2 teaspoons coriander powder
1/8 teaspoon turmeric
1 teaspoon red cayenne pepper
1/2 teaspoon cumin powder
1 teaspoon whole cloves
1/2 tablespoon salt
In medium sauce pan, heat cooking oil on medium to medium-high heat. Add onions when
oil is hot. (watch out for oil splattering). Stir onions until some of the onions are
beginning to turn brown. Add garlic, ginger, coriander, cumin, cloves, salt and cayenne
pepper. Add VERY little water (just to keep things stirred) and continue to stir until the
spices seem "cooked". You might see a thin film of liquid spices floating on the
oil. Add the ground beef, (or turkey) stirring constantly so as not to burn the meat. When
all the meat has turned brown, turn the heat down to low or medium low. Let it simmer for
30 to 45 minutes, stirring occasionally. Serve over plain rice. Simple and tasty! Add
more(or less) red pepper depending on how spicy you want it. I don't like too much salt,
so you might want to add more to taste. I encourage experimenting, (adding different
vegetables). I have used frozen peas and plain yogurt to reduce the sting of the spices.
NOTE: When cooking with turkey, add a little more spice (I usually increase it by 1 1/2
times that of beef).
Try this cooling accompaniment! Combine 1 sliced tomato, and 1 sliced cucumber to 1
cup of plain yogurt. Add � teaspoon of cumin, salt and pepper, to taste. Chill and top
with fresh mint leaves.
4 lbs. veal
2 cups flour
garlic salt, and pepper (to taste)
1/2 cup white wine (optional)
red pepper flakes, (to taste)
1 tbsp. chopped fresh parsley
thyme, oregano, and marjoram (to taste)
2 cans (14 1/2 oz) chicken broth
2 cans (6 oz) of large pitted black olives
2 cans button mushrooms
1 whole head of garlic, chopped
8 tbsp. olive oil
Cut veal into 1 � inch strips. Add garlic salt, pepper, and red pepper flakes to
flour. Dredge veal with flour, lightly shaking off excess. Add veal to hot oil. Fry until
browned on each side. In large Dutch oven, add chicken broth, mushrooms, olives, garlic
cloves, herbs, and 1/2 cup white wine (optional), and browned veal. Simmer for about 2
8 cups water
2 cups of Polenta
1/4 cube of butter or margarine
1 cup grated Monterey Jack cheese
1 cup grated Mozzarella cheese
Slowly pour polenta into boiling salted water, stirring constantly. Add butter or
margarine and continue cooking over low heat for 1/2 hour, stirring occasionally. When
done, spoon into large casserole in layers alternating with cheeses. Bake at 375 � for at
least 1/2 hour until golden brown on top.
2 1/2 cups warm water
2 pkgs. Dry yeast
7 cups all purpose flour
1 tbls. sugar
1 tbls. salt
Add yeast to warm water. Let rest 5 minutes. Add salt, sugar, and 2 cups of flour to the
yeast mixture. Stir until blended. Add flour 1 cup at a time until mixture becomes stiff.
Dust breadboard with flour. Knead dough, adding more flour as necessary to form a smooth
elastic ball. Place dough in greased bowl, cover, and let rise in warm place for 1 to 1
1/2 hours. Punch down, let rise for 1 hour. Divide dough in half, and let rest 5 minutes.
Roll out each half into rectangles. Roll up, sealing in ends. Place on greased cookie
sheets. Slit each loaf several times across the top. Cover, let rise 1 hour. Bake in 375
degree oven for 40 minutes. Makes 2 large loaves.