Hi, my name is"Evitalouise".
That is not my actual name, but this is the name all my friends on the web know me as. This has been my dream for quite some time, to have my own page on the web. I love to cook, and I have a vast collection of cookbooks and recipes. I also love to pass these recipes on to my friends. That is the main reason for starting this page. It is for you my "FRIEND"... The recipes posted here are some of our family's favorites. We hope you like them as much as we do. I hope you enjoy this page, as much as I have enjoyed preparing it for you.
RECIPE BOX
APPETIZERS
HOT CRAB DIP
INGREDIENTS
1 cup canned crabmeat 1 medium onion, finely chopped 1 (8oz) package cream cheese, softened 3 Tblsp dry sherry 2 Tblsp prepared horseradish, drained 2 Tblsp mayonnaise 2 Tblsp milk 1 1/2 tsp Hot sauce 1/2 tsp dry mustard salt to taste 1/4 cup sliced almonds, toasted Crackers or bread slices Preheat oven to 375 degrees. Combine all ingredients except almonds and crackers in medium bowl. Transfer to shallow baking dish. Bake 10 to 15 minutes until heated through. Top with toasted almonds. Serve immediately with crackers or bread slices.
DRIED BEEF DIP
INGREDENTS
8 oz cream cheese 2 Tblsp sour cream 1/4 tsp garlic salt 1 med green pepper chopped fine 1/4 pound dried beef Chopped fine
Put all ingredients in an oven-safe bowl. Heat in a 350 degree oven for 30 min stirring half way through Remove from oven stir again. Serve with small party rye slices or crackers
CUCUMBER SPREAD
1 8 ounce cream cheese, softened
1/3 cup mayo
1 med cucumber, peeled, seeded and finely chopped
and well drained I squeeze this in two layers of paper towels.
1/4 tsp garlic salt or to taste
1/2 tsp dillweed or to taste
rye or pumpernicle bread
Process cream cheese and mayo in food processor add
seasonings to taste and blend well. Add cucumber and pulse off
and on a few times very briefly. Chill
Make into finger sandwiches or use as spread surrounded with cocktail rye
bread.
SOUPS
TORTELLINI AND SPINACH SOUP
INGREDIENTS
1 med onion chopped 1 cup celery chopped 1/2 cup carrots sliced thin 2-4 cloves garlic chopped 3 Tblsp olive oil 1 pound of frozen cheese tortellini 1 (10 oz) box chopped frozen spinach (thawed and drained) 1 48 oz can chicken broth 1/2 tsp oregano (dried) 1/2 tsp basil (dried)
Add oil, onion, celery, and carrot to soup pot cook and stir for about 5 minutesor until onion is translucent add garlic and cook a few minutes do not let the garlic brown or it will become bitter. Add broth and simmer about 30 minutes. Add tortellini and cook per package directions when tortellini is almost cooked add the spinach and cook about 5 minutes. Serve topped with fresh grated parmesan cheese. To the above recipe I have added various items to change the soup. These would be optional to the above recipe, you could add one of the optionals or all OPTIONALS mozzerella cheese instead of the parmesan cheese for topping 1 16oz can cannelini beans drained 1 small box fresh mushrooms cleaned and cut into half 1 to 2 cups chopped cooked chicken
CHEESY SHRIMP BISQUE
INGREDIENTS
1/2 cup celery 1 Tblsp margarine 1 (8oz pkg) Philadelphia Brand cream cheese, cubed 1 cup milk 1/2 lb Velveeta process cheese, cubed 1 (6 oz) bag frozen cooked tiny shrimp, thawed and drained 1/3 cup dry white wine 1/4 tsp dill weed
In a 2-quart saucepan, cook celery in margarine until tender. Reduce heat to medium. Add cream cheese and milk, stir until cream cheese is melted. Add process cheese, shrimp and wine. Heat thoroughly stirring occasionally. Sprinkle with dill before serving. Serve with crackers if desired.
Variation Omit wine. Increase milk to 1 1/3 cups.
CHICKEN SOUP WITH POTATO DUMPLINGS
1/4 cup Onion; chopped 1 ea Garlic; crushed clove 1 tblsp Vegetable oil 6 cup Chicken broth 2 cup Chicken; cut up, cooked 1 cup Celery; sliced 1 cup Carrots; sliced 1/4 tsp Sage; dried, crushed leaves
Bisquick Potato Dumplings 1 1/2 cup Bisquick 1 cup Mashed potatoes; cold 1 tblsp Green onion; chopped w/ tops 1/8 tsp Pepper 1/4 c Milk
Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage.
Heat to boiling.
Potato Dumplings Mix the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms
Beat vigorously 30 seconds. Knead about 2 minutes or until smooth, adding more baking mix if necessary
Roll dough into 18 balls, about 1 1/2 inches in diameter.
Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
ENTREES
SUNDAY BEST CHICKEN
INGREDIENTS
3 whole chicken breasts split in half 1/2 pound fresh mushrooms sliced (optional) 1 can (10 3/4 ounce) cream of chicken soup 8 Tblsp margarine, melted 6 slices Swiss cheese 1/2 cup dry white wine 2 cups herb-seasoned stuffing mix
Preheat oven to 350 degrees Place chicken in a lightly greased 9 x 13 baking pan. Top each chicken piece with a slice of swiss cheese. Arrange the sliced mushrooms ove the cheese. In a small bowl, mix together the soup and wine, pour over the chicken. Sprinkle the stuffing mix over the top and drizzle on the melted margarine. Bake for 1 hour or until the chicken is done. If using boneless chicken breasts, usually done in 45-50 minutes.
CHICKEN FRANCAISE
INGREDIENTS
4 boneless and skinless chicken breast halves 1/4 tsp salt 1/2 cup all-purpose flour 2 eggs 4 Tblsp butter (do not use margarine) 1/3 cup dry white wine or dry vermouth Juice of 1 lemon
Between 2 pieces of waxed apaper, gently pound the chicken to 1/4 inch thickness with a mallet or rolling pin. In a shallow dish, combine the salt and flour. Place the beaten eggs in another shallow dish. Roll the chicken breasts in the flour, then dip in the eggs. Melt the butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden. Add the wine to the skillet and squeeze the lemon over the chicken. Cook for 3-4 more minutes or until the chicken is cooked through and the sauce begins to glaze the chicken.
NOTE This is also great with thinly sliced veal in place of the chicken.
CREAMY POTATO LASAGNA
INGREDIENTS
1 (12 ounce) jar Alfredo sauce 1 cup milk 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick 1/4 cup and 1 tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1-1/2 cups diced ham 1 (10 ounce) package chopped frozen broccoli, thawed 2 cups shredded Swiss cheese
Preheat oven to 400 degrees. Lightly grease a 9x13 inch baking dish. In a medium bowl, (using wire whip) mix together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Top with another layer of potatoes, followed by the ham mixture, end topping with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all. Cover and bake at 400 degrees for 45 minutes, uncover and bake at 350 degrees for an additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving for layers to set.
CREAMY BLUE CHEESE TORTELLINI
1 tablespoon butter or margarine 1/4 cup minced green onion 2 tablespoons red bell pepper, minced 1 cup frozen baby peas 1 package (3 ounces) cream cheese 1 cup whipping cream 1/4 cup blue cheese, crumbled 1/2 teaspoon garlic powder 1 teaspoon dried parsley 1-1/2 teaspoons Italian seasoning 1/2 teaspoon white pepper 1/2 teaspoon salt 1 bag (19 ounces) frozen cheese tortellini, cooked according to package directions 1/2 cup walnuts, coarsely chopped and toasted
Heat butter in large skillet over medium heat. Sauté onion and red pepper until tender, about 2 to 3 minutes. Stir in peas and cream cheese, stirring until cheese is melted. Add cream, blue cheese, garlic powder, parsley, Italian seasoning, white pepper and salt; stir just until cheese is melted and mixture is thoroughly heated (do not allow mixture to boil).
Toss with cooked tortellini. Place in serving bowl. Sprinkle with walnuts. Serve immediately.
Note: To make a lower calorie version of this very rich sauce, use low fat cream cheese and substitute skim evaporated milk in place of the whipping cream.
SALADS
NUTTY BROCCOLI SLAW
1 pkg (3oz) chicken ramen noodles 1 pkg (16oz) broccoli slaw mix 2 cups sliced green onions (about 2 bunches) 1-1/2 cups broccoli florets 1 can (6oz) black olives drained and halved 1 cup sunflower kernels, toasted 1/2 cup slivered almonds, toasted 1/2 cup sugar 1/2 cup cider vinegar 1/2 cup olive or vegetable oil
Set aside the noodle seasoning packet. Crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with a tight fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet, replace lid and shake well. Drizzle over salad and toss to coat. Serve immediately.
CALIFORNIA SALAD
INGREDIENTS
2 (8oz) pkgs cream cheese 1//4 cup maple syrup 2 med bananas (mashed) 1 can crushed pineapple (drained) 2 cup chopped dates 1 cup chopped walnuts 1 large container Cool Whip
In large bowl mix softened cream cheese, maple syrup, and mashed bananas until blended add drained pineapple and mix stir in dates, and nuts, when mixed fold in cool whip, and spread into 9 x 13 inch dish. Chill several hours. Before serving score into squares and top each square with 1/2 maraschino cherry.
BROCCOLI TORTELLINI SALAD
INGREDIENTS
1 (7 oz) package cheese tortellini 1 cup fresh broccoli florets 1/2 cup finely chopped parsley 1 Tblsp chopped pimento 1 (6 oz) jar marinated artichoke hearts, undrained 1 medium onion, chopped 2 1/2 tsp fresh basil, chopped or use 1/4 tsp dried basil 1/2 tsp garlic powder 1/2 cup Italian salad dressing 2 medium tomatoes, chopped 1/2 cup sliced ripe olives 1/4 cup fresh grated Parmesan cheese
Cook tortellini to desired doneness as directed on package. In large bowl, combine all ingredients except tomatoes and Parmesan cheese. Refrigerate 4-6 hours. Just before serving add tomatoes and mix. Top with Parmesan cheese.
CORNBREAD SALAD
1 (8 1/2-ounce) package cornbread muffin mix 1 (1-ounce) envelope Ranch-style salad dressing mix 1 (8-ounce) container sour cream 1 cup mayonnaise 3 large tomatoes, chopped 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped green onions 2 (16-ounce) cans pinto beans, drained 2 cups (8-ounce) shredded Cheddar cheese 10 bacon slices, cooked and crumbled 2 (15 1/4-ounce) cans whole kernel corn, drained
Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into a 3-quart clear glass salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture....repeat layers. Cover and chill several hours Makes 8 to 10 servings.
Britty's Favorite Salad
1 box trio Italiano (San Giorgio)Cooked and drained
1 Pkg sun dried tomato (reconsituted with hot water and marintated in your favoite Italian dressing. Do this the day before making the salad.
8 oz swiss cheese slices cut into strips about 1/2 inch by 2 inch pieces.
1 red onion chopped
1 ring kielbassa (skinned and cut into 1/2" rounds) browned in non stick skillet.
fresh parsley I never measure this! but this is what makes the salad you must have fresh parsley. chop several handfuls. I usually add about 3 o4 4 handfuls.
Mix the above ingredients and add the dressing below let stand a few hours for flavors to marry.
Dressing Use 1 package of Good Season Italian made according to package directions with balsamic vinegar and olive oil.
RED PICKLED EGGS
1 can beets 1/2 cup water 1/2 cup dark brown sugar 1/2 cup cider vinegar 1 med onion sliced thin and seperated into rings 1 pinch of cloves
Combine the above ingredients and bring to a boil, boil for approx 10 minutes
then pour over 6 to 8 hard boiled eggs let stand for a day or two to pickle.
MARINATED CAULIFLOWER SALAD
4 Cup thinly sliced cauliflower 1 Cup sliced ripe olives 2/3 Cup chopped green pepper 1 (4 oz) jar pimientos, drained 1/2 Cup chopped onion 1/2 Cup vegetable oil 3 Tblsp cider vinegar 3 Tblsp lemon juice 1 tsp sugar 1/2 tsp salt 1/4 tsp pepper
Combine first 5 ingredients in bowl that has a cover. Combine all dressing ingredients in jar and shake well. Pour over salad and stir. Chill 8 hours or overnight, stirring evey so often. Stir well right before you serve.
SIDE DISHES
BROCCOLI CASSEROLE
INGREDIENTS
2 pkgs frozen chopped broccoli 1 can cream of mushroom soup 1 cup seasoned herb stuffing mix 1 stick butter (melted) 1 small can french fried onion rings 1 cup broccoli liquid 1/2 cup Parmesan cheese
Cook broccoli as directed on package. Reserve 1 cup liquid, drain and discard the balance of the liquid. Melt butter and add to stuffing mix. In 3-quart buttered casserole, alternate layers of broccoli, stuffing, soup and onion rings, ending with onion rings. Pour the reserved cup of cooking liquid over all and sprinkle with cheese. Bake 1 hour at 325 degrees. If cheese browns too quickly, cover dish with foil.
SAUERKRAUT AND RYE STUFFING
INGREDIENTS
1/2 pound bacon cut into 1/2 inch pieces 2 cups chopped onion 1 1/2 cups chopped celery including leaves 1 1/2 cups chopped carrots 1 Tblsp chopped fresh thyme or 1 tsp dried 1 tsp caraway seeds, lightly crushed 1 tsp celery seeds 1 tsp salt 3 shots of hard liquor or tequilla 2 cups chopped tart apples 8 cups stale or lightly toasted 1/2 inch rye bread cubes 1 pound fresh sauerkraut rinsed and drained fresh ground black pepper to taste
In a large skillet fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside. Pour off all but 4 Tblsp of the bacon grease and set the pan over medium heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with pepper, toss to combine. Bake in a casserole until browned.
DESSERTS
KAHLUA CHOCOLATE CAKE
INGREDIENTS
1 box dark chocolate cake mix 4 eggs 1 cup sour cream 1 cup Kahlua or coffee-flavored liqueur 3/4 cup vegetable oil 1(6 oz) package semi-sweet chocolate chips
In large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed to blend the increase speed and beat 3 to 5 minutes at medium-fast speed. Stir in chocolate chips. Pour batter into greased and floured 10 inch bundt pan. Bake at 350 degrees for 55-60 minutes or until tester inserted in center comes out clean. Cool in pan on rack for 60 minutes. Loosen from pan and invert on dish, remove pan, and cool completely on rack. Sprinkle with powdered sugar if desired. Instead of the powdered sugar, try opening a can of prepared dark chocolate frosting and put in microwave for about 25 seconds stir in a Tblsp of Kahlua and pour over top of cake letting the frosting run down the sides
CREAMSICLE CAKE
INGREDIENTS
1 box orange cake mix 1 (4oz) pkg vanilla instant pudding 1 tsp vanilla extract 2 (3 oz) Pkgs orange jello 1 cup milk 1 (8oz) container non-dairy whipped topping
Bake cake as directed in a 9 x 13 pan. When done, use a meat fork to poke holes across the top of the entire cake. Let cool.
NOTE If you cannot find an orange cake mix, use a package of lemon cake mix and add one small package of orange drink mix to the batter(Kool-ade).In bowl mix 1 box jello, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2-3 hours. Mix remaining box of jello, pudding mix and vanilla together, beat well. Fold dessert topping into the mixture and spread on top of cake. Keep refrigerated. Makes 9 x 13 inch cake.
APPLE DUMP CAKE MAKES 1 9x13 inch cake
1 (21 ounce) can apple pie filling 1 (18.25 ounce) package apples and cinnamon muffin mix 1/2 cup butter 1/2 teaspoon ground cinnamon PREP
Preheat oven to 350 degrees. Grease one 9x13 inch baking pan
Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon muffin mix over top of apples.
In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.
Bake at 350 degrees for 20 minutes or until golden brown. Serve hot with vanilla ice cream YUM!
POCKETS OF LEMON CAKE
CAKE
1 pkg white cake mix 1 1/4 cups water 1/4 cup oil 3 egg whites
FILLING 1 Can Lemon pie filling
TOPPING 1 can creamy supreme Lemon Frosting 1 8oz container Cool Whip
Heat oven to 350 degrees. Grease and flour a 13x9 pan with Vegetable spray. Prepare cake mix as directed on Pkg using wter, oil and egg whites. Spread batter into grease and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
ake at 350 degrees for 30 to 40 minutes or until edges pull away from pan and top is golden drown. Cool cake in pan for 45 minutes or until completely cool.
In medium bowl combine frosting and Cool Whip, blend well. Spread over cooled cake.
KEEP CAKE REFRIGERATED. TIP Dress up the top of this cake with twists of lemon zest or tiny wedges of lemon slice candies.
1. To keep potatoes from boiling over, spray top inside rim of pan with vegetable spray, before cooking
2. After washing a wooden salad bowl, dry thouroughly then rub inside and out with wax paper to keep the surface of the bowl sealed.
3. To give canned shrimp and other canned fish a fresh caught taste, soak in a mixture of sherry and 2 Tblsp of vinegar. Also soak fresh fish in vinegar and water before cooking, for tender sweeter taste!
4. Add a pinch of salt to your ground coffee before making, will improve the flavor by helping to remove some of the acid taste.
5. If hollandaise sauce starts to curdle, drop in an ice cube and continue stirring. The sauce will become smooth and creamy again.
6. Combine all ingredients for an oil and vinegar dressing in a screw-top jar, add an ice cube and shake. Discard what is left of the ice cube and your dressing will be extra smooth and well mixed.
7. For a speedy floor shine between waxings, dry mop your floor then put a piece of wax paper under the mop and buff floor lightly.
8. Everyone has heard of leaving an open box of baking soda in the refrigerator, now try leaving a box behind the toilet to absorb bathroom odors.
9. Keep pantyhose from runs! Wash new pantyhose and drip dry. Mix 2 cups of salt to 1 gallon of water immerse pantyhose and let soak for 3 hours, rinse in cool water and drip dry.
10. Re-cycle used gift bows, use your curling iron on bow to remove any wrinkles from the loops.
11. Black scuff marks on floor are wiped away with a small amount of baby oil or petroleum jelly on a cleaning rag. Afterward, be sure to wipe the floor thoroughly with a spray cleaner or it will have a slippey spot.
12. Use a dryer softener sheet to wipe your TV screen to remove static electricity.
12. Keep your tools clean....spray with shower shine after use and put in place. When you remove them to use again just rinse them off.
13. Spray the blades of your lawnmower with pam or WD40 after cleaning your mower to keep grass from sticking.
14. Mix salt with hot water to kill grass and weeds
15. Fasten a Bounce dryer sheet on your belt loop to repell mosquitoes and other bugs.
Please come back and visit with me again when I have all my chores finished.
I HOPE YOU ENJOY SOME OF MY FAVORITE LINKS.
KITCHEN AND HOUSEHOLD TIPS
If you have any questions or comments please e-mail me.
© 1997 evitalouise@atlanticbb.net
WITH MANY THANKS TO MY COMMUNITY LEADER, LAURIE FOR THIS AWARD
With Many Thanks to my dear friend Sher for this award.
These are my adopted Jelly Beany Buddies
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