Stuffed Mushroom Dumplings

3 lbs large mushrooms                                                      2 T. lemon pepper
1 lbs white, new potatoes                                                 1/8 C. brandy  (red wine also works well)
1/2 lb cheddar cheese                                                       2 tsp. baking powder
1/2 lb mozzarella cheese                                                   6 T. shortening
1 1/2 tsp garlic                                                                 1 1/2 C. milk
4 C. flour                                                                         1 tsp salt

1. Mix flour, salt, lemon pepper, brandy/wine & baking powder.  Kneed shortening into it.  
2. Peel & chop potatoes into 1-2" chunks, boil until soft, drain and mash.
3. Grate cheese & mix into potatoes.
4. Wash mushrooms and remove stem.  Fill cap of mushroom with potato.
5. Roll out dough mixture (Step 1) until 5" wide. Cut into squares, wrap around mushroom and pinch to seal.
6. Drop one at a time into boiling water for 15 minutes.  Remove with slotted spoon to drain off water and place in serving dish. ** To get the above effect, drop them into a deep fryer until crispy**

Great served with a salad and side of Alfredo pasta. ( And the remaining brandy/wine.)

Chicken Marsala

4     5oz boneless, skinless chicken breasts
1/8 tsp black pepper
1/4 tsp salt
1/2 C. flour
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. parsley

1. Mix together pepper, salt & flour.  Coat chicken with the mixture.
2. Heat oil in skillet.  Place chicken in skillet & brown both sides.  Remove & set aside.
    **If serving over rice, start that now**
3. In skillet, add wine & stir until heated.  Add lemon juice, stock & mushrooms. Stir, reduce heat and cook for 10 minutes until sauce is partially reduced.
4. Return chicken to skillet.  Spoon sauce over chicken.
5. Cover and cook 5-10 minutes or until chicken is done.
    ** If serving over pasta, start that now**
6. Place chicken over pasta or rice. Serve sauce over chicken. Garnish with chopped parsley.
  
Makes 4 servings.

Herb Roasted Potatoes

oven 450* F    

1/2 lb unpeeled, cubed potatoes (or halved small potatoes)
3/4 tsp. salt
1 small diced onion
1 T. olive oil
1/8 tsp. ground pepper
1/8 tsp. crushed red pepper
1 T. minced herbs (thyme, tarragon, rosemary)
1 T. parmesan cheese

1. Soak taters with a sprinkle salt for 30 mins. Drain.
2. Towel dry taters. Put in bowl with onion, oil, peppers and herbs. Toss.
3. Spread on cookie sheet,  bake, stirring several times until tender & brown. 20-25 mins.
4. Sprinkle with cheese and serve.

*A great addition is slices of italian sausage.

Greek Style Macaroni Bake

And old boyfriends mom gave me this recipe (or maybe he did?), and it has become one of my favorites. It dirties 3 different pans and a casserole dish, but it's oh so worth it!

Pre-heat oven to 325 degrees

Ingredients:
3/4-1 lb ground beef                                                    1/2 C. chopped onion
1 can tomato paste (6oz)                                              1/2 tsp. salt
1/4 tsp. ground cinnamon                                              1/2 C. Real Mayonaisse (do not use Miracle Whip)
1/4 C. flour                                                                  2 C. milk
2 eggs                                                                          1/3 C. grated parmesan cheese
1/4 tsp. ground nutmeg                                                  8 oz. elbow macaroni

 

1. Boil noodles for half the time per package.

2. In fry pan/skillet : brown beef & onion, drain. Stir in tomato paste, salt & cinnamon.

3. In sauce pan: Combine mayo & flour. Gradually stir in milk. Cook, while stirring, over medium heat until thick.

4. Beat eggs, parmesan cheese & nutmeg. Gradually stir into sauce pan. Add in the macaroni.

5. Pour half of the macaroni mixture into a 2 quart baking/casserole dish. Layer on meat mixture. Top with remaining macaroni mixture.

Bake for 45 mins.

Mom's Deluxe Sugar Cookies

1 cup butter
1 1/2 cup confectioners sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
granulated sugar

 Mix thoroughly butter, confectioners sugar, egg, vanilla and almond extract.
Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours.

Heat oven to 375. Divide dough in half.
Roll each half 3/16 inch thick on lightly floured cloth covered board.
Cut into desired shapes: sprinkle with granulated sugar.
Place on lightly greased baking sheet.
Bake 7 to 8 minutes or until light brown on edge.


Personal note. I prefer to have my cookies a bit thicker  than the 3/16" the recipe calls for.
                     Also like the cookies frosted instead of the sugar on them. 

Enjoy...be creative

Love , Mom

Mom's Apple Crisp

Oven 350* F

1 small box yellow cake mix
3 T. butter
3-4 sliced apples
1/2 C. sugar
pinch of cinnamon
pinch of nutmeg

1. Mix toss everything together in large bowl.
2. Dump in cake pan  (9x13x2).
3. Bake for 1 hour or until brown.

Can be served warm or cold. Tastes great when reheated too!

Mom's donut recipe

2 C. bisquick
2 Tb sugar
1 tsp nutmeg
1/8 tsp cinnamon
1/3 C. milk
1 egg

***1/4 C melted butter/margarine
      1/2 C sugar  (powdered, brown, cinnamon/sugar)

Oven 400*
-mix bisquik, sugar, nutmeg, cinnamon, milk & egg. Beat 20 strokes.
-Round up dough on flour surface, knead 5 times. Roll out 1/2" thick. Cut with donut cutter.
-Make figure 8 for the bowknot & holes are the buttons.
-Place on ungreased cookie sheet and back 8-10 mins.
-Dip in ***butter & sugar as soon as done   (or whatever else you want to top with, ie: frosting)

Let cool to touch and devour!

Since my kitchen is lacking a rolling pin and biscuit/donut cutter, I used a can of soup to roll out the dough, cut it in 1" strips with pizza cutter and made twists!  I made the 'buttons' using a small measuring cup.

(c) Keytee 2011