My Favorite Recipes!
by Linda Eastman
Sweet and Sour spinach salad
1/4 cup each olive oil, cider vinegar, and maple syrup
1 tbsp prepared mustard
2 cloves garlic, chopped fine
1 bag fresh spinach, washed, dried, and cut into bite-size pieces
Heat the oil, vinegar, syrup, mustard, and garlic in a saucepan until just before boiling. Stir thoroughly and pour over spinach. Serve immediately.
Mary Packer's Rhubarb Cake
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 c packed brown sugar
1/2 c butter
1 egg
1 cup milk
1 tsp vanilla
2 cups cut up rhubarb
cinnamon sugar
Mix together flour, soda, and salt; set aside. Cream sugar and butter, add egg, milk, and vanilla. Blend in flour mixture. Stir in rhubarb. Pour into a greased 13" x 9" pan. Sprinkle with cinnamon sugar. Bake at 350
degrees for 35 - 40 minutes.
Rhubarb Salad
4 cups diced rhubarb
1 1/2 cups water
1/2 cup sugar
1 6 oz. package strawberry flavored gelatin
1 cup orange juice
1 tbsp grated orange peel
2 cups sliced strawberries
Combine rhubarb, water, and sugar in a saucepan. Cook over medium heat until rhubarb is tender, 5 - 10 minutes. Remove from heat and stir in gelatin until dissolved. Add orange juice and peel. Chill 2 - 2 1/2 hours or until slightly thickened. Add strawberries and pour into a 2 quart mold. Chill 2 - 3 hours or until firm
Maple Cream Cheese Frosting
1/3 cup butter, softened
6 oz. cream cheese, softened
4 cups powdered sugar
1/4 cup maple syrup
Beat the butter and cream cheese until well blended. Alternately beat in the sugar and syrup in small amounts. Beat until smooth.
Makes 2 1/2 cups.
Carrot Cake
1 cup sugar
3/4 cup oil
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup grated carrots
2 eggs
1/3 cup chopped walnuts
Mix sugar and oil, add flour, soda, and salt. Beat in carrots and eggs. Stir in walnuts. Bake at 350 degrees for 45 minutes. Top with maple cream cheese frosting.
4 Cheese Lasagna
1/2 lb. lasagna noodles (nine)
1 1/2 cups ricotta cheese
1/4 cup parmesan cheese
1 egg, beaten
salt and pepper to taste
2 cups tomato sauce
1/2 lb. sliced mozzarella
1/2 lb. sliced provolone
Bring a kettle of lightly salted water to boil. Cook the noodles until al dente, being sure that they separate in the water. Carefully drain and rinse the noodles. Lay them out flat. Lightly oil a 13" x 9" pan and spread 1/2 cup tomato on the bottom. Lay 3 of the noodles lengthwise in the pan. Mix the ricotta, parmesan, egg, salt, and pepper. Spread 1/3 of the cheese mix on top of the first layer of noodles. Top with 1/3 of the sliced cheeses. Spread 1/2 cup of tomato sauce on top and add another layer of noodles. Continue layering the ingredients, finishing with the sliced cheeses. Sprinkle with additional parmesan cheese.
Bake at 375 degrees for 40 minutes. Allow to cool and set before cutting.
Dad's Crockpot Baked Beans
3 lb. yellow eye or navy beans
water
1 tsp baking soda
1 onion, chopped
1 lb. brown sugar
4 tsp dry mustard
4 tbsp molasses
2 tbsp salt
1/4 -1/2 lb. salt pork (optional)
Evening before cooking: Sort and wash beans. Fill a large kettle with cold water and let beans soak overnight.
Morning: Drain beans and add clean water to cover. Heat to a boil. Add baking soda, wait 10 - 15 minutes, skim off any froth. When there is no more froth, drain beans and put into the crockpot. Add onion, brown sugar, mustard, molasses, and salt. Cover beans with hot water, stir thoroughly. Add salt pork. Cover crock pot and turn on to high for 2-3 hours. Turn to low, add water if necessary to keep beans covered in liquid. Beans should be ready by 5 PM.
Maple Chicken
6 chicken breasts, boned and skinned
2 c flour
1/4 lb. butter
3 tbsp salad oil
4-5 eggs, slightly beaten
Maple Sauce:
6 tbsp butter
2 tbsp diced shallots
8 tbsp flour
3 c strong chicken stock
1 c maple syrup
1/2 c light cream
2 dashes nutmeg
With a sharp knife, slice chicken breasts in half flatwise, making 12 pieces. Pound well, but not too flat. Coat with flour and set aside. Melt butter and oil together in a frying pan. Dip chicken in beaten egg and fry lightly until golden. Bake at 350 degrees for 15 - 20 minutes.
Maple Sauce:
Melt butter until bubbly, add shallots and sauté lightly. Add flour to make a thick roux
and add chicken broth, stirring constantly. Add syrup and light cream; then nutmeg. Pour over chicken and serve.
Karen's White Mud Pie
12 oz cream cheese
1/2 c sugar
2 eggs
1/2 tsp vanilla
unbaked graham cracker crust
Topping:
1/2 pt sour cream
3 tbsp sugar
1/2 tsp vanilla
Mix cream cheese, sugar, eggs, and vanilla; pour into crust and bake for 20 minutes at 350 degrees. Let cool 15 - 20 minutes. Mix sour cream, sugar, and vanilla, spread over cooled pie and bake for 10 minutes at 400 degrees.
Chocolate-Pumpkin Cheesecake
16 oz, cream cheese
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/2 c pumpkin
5 eggs
1/3 c heavy cream
Topping:
3 oz. bittersweet chocolate
1/3 c heavy cream
Prepare standard crust in 10" springform pan. Beat cream cheese until soft, add spices. Mix in pumpkin and eggs, one at a time. Blend in cream, do not beat after adding cream. Pour into pan. Combine melted chocolate and cream, drizzle over top and swirl into cheesecake. Bake at 275 degrees for 55 to 90 minutes. Refrigerate overnight.
Helen's Chocolate Cherry Cake
1 pkg. Devil's Food Cake mix
2 eggs
1 can cherry pie filling
1/2 tsp vanilla
Topping:
1 c sugar
1/3 c milk
5 tbsp butter
1 c chocolate chips
Mix cake mix, eggs, pie filling and vanilla, pour into a greased and floured 9x13 pan. Bake at 350 degrees for 30 to 35 minutes.
Topping: Combine sugar, milk, and butter in a saucepan and boil for 1 minute. Add chocolate chips and beat until smooth. Pour over hot cake.
Page by Rick Klueg of Free for All!, 6/25/96
