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Moe's Diner Cookbook




Source of Recipe


Moe's Diner
Moe’s Diner
Cookbook
Concept by: Ann Thibeault
Compliled by: Sharon Howard
From recipes submitted by Garden Web visitors
For free distribution, not for sale

Table of Contents

Breakfast menu recipes

Salad & Sandwich recipes

Side dish recipes

Soup recipes

Entrée recipes

Dessert recipes

Table of Contents


Breakfast menu recipes

vvvvvvv
French Toast - Submitted by Lars
Omeletes- Submitted by Pat W
Ken's Featherweight Pancakes - Submitted by woodie
Lemon Ricotta Hot Cakes -Submitted by Sue
Pancakes - Submitted by Ann T
Waffles - Submitted by Lars
Mushroom Omelet for Two - Submitted by Lars
Creamed Chipped Beef (aka Dried Beef Gravy) - Submitted by Ruthanna
Nancy’s Danish Puff Coffee Cake - Submitted by Woodie
Baking Powder Biscuits - Submitted by Annie
Sticky buns - Submitted by Lindac
v 1


French Toast
Submitted by Lars
Ingredients
Omelets
Submitted by Pat W
1/3 cup almond milk (or regular milk)
2 large eggs
2/3 cup all-purpose flour
1 tsp baking powder
1/4 teaspoon salt
Sourdough bread, unsliced
vegetable oil
Confectioner’s sugar
Directions
Sift together flour, baking powder, and salt into a bowl with a relatively flat bottom, like a plastic
storage bowl. Slightly beat eggs in a separate bowl, and stir in almond milk. Pour into dry
ingredients and mix thoroughly.
Slice the bread into 5/8” thick slices, and cut the slices into short 2” wide strips, or into pieces
approximately 2” x 4”. Dip the bread into the mixture, and allow it to soak up the liquid to fill the
open areas. Fry the pieces in 1/2" of oil heated to about 360-370° until golden brown on both
sides. Remove from pan and drain on paper towels. Store in 225° oven until all are done.
Serve on plate with confectioner’s sugar sifted on top. May also be served with sweetened
whipped cream flavored with Grand Marnier and strawberries.
These come out tasting like beignets and are a little easier to make. It is best to use bread that is
not stale and that has a slightly coarse texture, to allow more of the batter to enter.


How about puffy omelets?

I usually make them with Cheddar cheese and a mushroom sauce, but any filling and/or sauce
could be used.
Whip three eggs in the blender for three minutes (more if you like)--I know this sounds excessive,
but it is key to the "puffy" part.
Melt butter in 10" skillet over medium heat; pour in eggs.
Before bottom has entirely set, swirl in grated cheddar cheese with a knife or fork.
Remove from heat when top is still moist and even a bit runny.
Finish off in 350 degree oven till set (you may broil if your pan will stand it).
Slide/roll onto plate and cover with sherry mushroom sauce--just a béchamel with sautéed
mushrooms and a couple tablespoons of sherry.

Ken's Featherweight Pancakes
Submitted by woodie
These are truly light as a feather and a real tried and true recipe.
Serves 2
3 eggs, separated
1/4 tsp. salt
1/4 cup flour
3/4 cup cottage cheese
Heat griddle. Beat egg whites until stiff but not dry. In separate bowl, beat yolks until light and
lemon colored. Stir in salt, flour and cheese. Fold in egg whites.
Drop by small spoonfuls on hot, lightly greased griddle and bake until golden brown.
Makes 12 - 3 inch pancakes


Lemon Ricotta Hot Cakes
Submitted by Sue

Ingredients
6 large eggs -- separated
1 1/2 cups whole-milk ricotta cheese
1 stick Unsalted butter -- melted and cooled
1/2 teaspoon vanilla extract
1/2 Cup All purpose flour
1/4 Cup Sugar
1/2 teaspoon Salt
2 T. grated lemon zest
Powdered sugar for dusting
Directions
Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside.
Beat ricotta, butter, egg yolks, and vanilla together and set aside.
Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into
the ricotta mixture.
Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder.
Grease the heated griddle, if necessary.
Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading.
Cook until golden on the bottom and the top shows a bubble or two.
Gently flip, and cook until undersides are light brown.
Dust with powdered sugar.
Source: "NY Times"
2
3

Pancakes
Submitted by Ann T


Ingredients
2 cups milk
juice from 1/2 lemon
2 eggs
6 Tablespoons melted butter or margarine (I use margarine)
2 Tablespoons sugar
1 1/2 cup of flour
3/4 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon baking powder
Maple Syrup.
Add the lemon juice to the milk.
Melt the butter in the microwave.
In a blender mix eggs, milk and butter.
Add the flour, salt, sugar, baking soda and baking powder.
Mix until blended.
Heat griddle and brush lightly with margarine.
Pour out batter to desired size and when top side has bubbled flip and cook
for about 20 to 30 seconds on flip side.
Place in low oven to remain warm while you cook the rest.


Waffles
Submitted by Lars


Ingredients:
1-1/8 cup unbleached flour
1-1/2 tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tbsp sugar
2 eggs
1/4 cup cream (optional)
~3/4 cup rice milk (or regular milk)
1-1/2 tbsp butter
Directions:
Cut the butter into small pieces or pats, put in a microwave safe cup, and microwave for 40
seconds, or melt over regular heat. Set aside.
Plug in your waffle iron. I do this after a melt the butter to make sure that I do not blow a fuse.
Sift the dry ingredients together into a small or medium sized bowl.
Beat the eggs slightly in a two-cup liquid measuring cup. Add the cream and mix together. Then
add enough milk (this can be of any kind) to make the total liquid 1½ cups. Add the melted butter
while stirring constantly.
Pour the liquid ingredients into the flour mixture, and blend until fairly smooth. You don’t have
to get it complete smooth—don’t over mix. At this point, the mixture should be the consistency of
heavy cream and slightly runny. If it is too thick, add more milk, a tablespoon at a time. If the
mixture is too thick, the waffles will be heavy.
Pour half of the batter into the measuring cup that you just used, so that it will be easy to transfer
to the waffle iron. By now, the waffle iron should be ready to fill.
Carefully pour the recommended amount of batter into the waffle iron and close the lid. When the
light goes off again, the waffle is ready.
Generally, you will not want to fill the batter in the iron to the edges—it will expand to fill the
iron when the lid is closed. The thinner batter does this better and makes lighter waffles.
Variations:
If you are at high altitude places, you will need to adjust the baking powder/soda. Try using 1
tbsp baking powder and 1/4 tsp soda.

5
Mushroom Omelet for Two
Submitted by Lars
Sautéed Mushrooms


Ingredients
2 tsp finely chopped fresh thyme
2 shallots, minced, about 1/4 cup
1 tbsp garlic butter (or regular butter)
1 tbsp extra virgin olive oil (I sometimes used basil flavored olive oil)
1 tsp freshly ground black pepper
6 medium-sized white or brown button mushrooms, sliced
2-3 tbsp dry white wine, preferably Chardonnay or Sauvignon Blanc
Directions
Heat a medium iron (or similarly heavy) skillet using medium heat. Note: if you a different type
of skillet, you may need a large one, depending on how high the sides are. If it is shallow, it may
not hold all of the mushrooms. Add the olive oil and then the butter. When the butter is melted,
add the shallots and stir until they are coated with oil but not cooked—you just want to get all the
little pieces separated and give off a little flavor to the oil. Add the mushrooms and continue to
cook over medium heat. You will have to stir them a little while cooking, but not constantly.
When they have reduced in size, add the thyme and pepper, and cook for a few seconds more.
Then add the wine and allow it to cook at medium heat until most of the excess liquid has
evaporated or absorbed into the mushrooms. There will always be some liquid in the bottom of
the pan, but that is okay—you don’t want them to be dry.
Omelet
Ingredients
2 tsp olive oil
1 tsp butter
4 eggs, room temperature
1 tbsp water
salt to taste (about 1/2 tsp)
3-4 tbsp freshly grated Parmesan cheese
Directions
If your eggs are not room temperature, you can quickly warm them slightly by putting them in a
large bowl of warm water for a few minutes.
Beat the eggs with the water in a small bowl or liquid measuring cup (which is easier for pouring)
Set aside.
Heat a large iron skillet (about 10-1/2” diameter) over medium heat.
When hot, add the olive oil and the butter, and heat until the butter stops bubbling.
Pour the egg mixture in all at once and allow it to cook without disturbing it for a few minutes,
until the edges have cooked partially, and the center rises up.
At this point, you can lift the edges and tilt the pan to allow some of the uncooked portion to
drain under the center portion. I use a metal pancake turner for this because I use an iron skillet,
but if you use a pan with a non-stick coating, you will want to use only a wooden spatula, which
does not work as well. The only disadvantage of the iron skillet is that it is very heavy and
therefore somewhat difficult to tilt.
When you have gotten as much liquid to the bottom as possible, being careful not to tear the
omelet, you can reduce the heat and pour the mushroom mixture onto the eggs, covering only the
half that is opposite the handle. Turn the heat off now, and add the salt. I usually just sprinkle a
small amount, and so I don’t know exactly how much I use, but it isn’t much. You can always
add more later at the table if you have to. Next sprinkle the Parmesan cheese over the
mushrooms.
Shake the pan a bit to make sure the omelet is loose, and then use the spatula to lift the side near
the handle and flip it onto the side with the mushrooms.
Then you can slide the omelet out onto a heated plate, and invert it, if you wish.
Cut it in half down the middle, and move one portion to another heated plate.
Serve with garlic toast made with sourdough French or Italian bread.

7
Creamed Chipped Beef (aka Dried Beef Gravy)
Submitted by Ruthanna
6 - 8 oz. chipped or sliced dried beef
1/ 4 cup butter
3 Tbsp. flour
1 12oz. can evaporated milk
1 cup milk
1/ 8 tsp Worcestershire sauce (optional)
1/ 8 tsp. pepper
If you only have access to dried beef oozing salt packaged in little jars, forget this recipe. If you
have a patient butcher who has chipped a big hunk of smoked and dried beef into little shreds,
you’re all set. If it is purchased sliced, cut it into 1/ 2 inch square pieces (a child with blunt-edged
scissors is a perfect candidate for the job). Melt the butter in a heavy saucepan. Add the dried beef
and begin to sauté over medium-high heat. When the beef starts to frizzle, add flour and stir
thoroughly to coat dried beef. Continue stirring and cooking, turning heat down to medium if
needed, until flour is a golden brown color. The flour should be browned to about the color of a
piece of perfect toast bread. Add evaporated milk. Cook and stir over medium heat until
thickened, about 7 minutes. Add milk, stir, and continue to cook over medium-low heat until
thickened, about 5 more minutes, stirring often. Add Worcestershire sauce, pepper and salt to
taste (although salt isn’t usually needed). Serve over toast or fried potatoes with toast quarters on
the side.


8
Nancy's Danish Puff Coffee Cake
Submitted by Woodie

Almond Danish is a popular diner breakfast treat in my area.
1 cup butter
2 cups flour
2 tablespoons cold water
1 cup boiling water
1 teaspoon almond extract
3 eggs
FROSTING
2 cups confectioner sugar
1 tablespoon butter
4 tablespoons cream or milk
1 teaspoon vanilla extract
dash of salt
1. Cut 1/2 cup butter into 1 cup flour till it resembles corn meal. Add cold water and stir
until well blended. Divide dough in half. Press into two 3 x 12 inch oblongs on an
ungreased cookie sheet.
2. Boil water and add in remaining 1/2 cup butter and melt and bring to boil again. Add
almond extract and remove from heat. Stir in remaining cup of flour. Add eggs, one at a
time, beating well after each. Spread over oblong dough.
3. Bake in 350* oven for 50 minutes or until beads of moisture disappear.
4. Combine frosting ingredients and beat until smooth. Frost cakes about 10 minutes after
taking out of oven.
Cut each cake into 8 slices.

Baking Powder Biscuits

Submitted by Annie
9

From my very first "just married" cookbook, Betty Crocker, 1969 edition
1/3 cup shortening
1 3/4 cup flour
2 1/2 tsp baking powder
3/4 tsp salt
3/4 cup milk
Preheat oven to 450.
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs.
Stir in just enough milk so dough leaves side of bowl and rounds up into a ball.
Turn dough onto lightly floured surface.
Knead lightly 10 times and roll 1/2 inch thick.
Cut with floured 2 inch cutter, place on ungreased cookie sheet.
Bake until golden brown, 10 to 12 minutes; remove immediately from cookie sheet.
Makes 1 dozen.

This was never a "recipe" as in something that was written down and used. We just always made
sausage gravy this way.
1 lb. good bulk sausage, mildly seasoned
1/4 cup finely minced onion
6 tbsp flour
1 quart milk
Salt and pepper
Sauté onion in a small amount of bacon grease.
Add sausage and stir, breaking up into small pieces and brown.
Sprinkle with flour and cook, stirring, until browned.
You may have to add a little more bacon grease; this should not be dry flour, more of a roux.
Add cold milk and continue to stir until gravy has thickened.
Season to taste and serve over biscuits.
About 6 servings

Sticky buns

Submitted by Lindac
10
For the dough:
2 cups scalded milk
3 T. butter
1 1/2 tsp salt
1/2 cup white sugar.
Mix and let cool to room temp
Proof 2 yeast in 1/2 cup of warm water with a teaspoon of sugar until bubbly.
Beat 2 eggs until light and add to the yeast mix.... and then add to the milk butter mix.
Put 4 1/2 cups of flour in a big bowl and make a well in the center and add the liquid and stir....
adding more flour until a soft dough is formed and continue adding up to 1 1/2 cups more flour
until the dough can be kneaded...should be a soft dough.
Turn out onto a board and knead about 8 minutes until smooth and elastic.
Place in a greased bowl, turn to grease the top, and cover and allow to rest.
For the "sticky stuff":
1/2 cup butter (or more!)
1 1/2 cups brown sugar (or more!)
2 tsp cinnamon
Pecans or walnuts...as desired
Meanwhile, place 3 tbsp very soft butter in each of three 9” cake pans.
Spread around and sprinkle about 1/2 cup of brown sugar over the butter, drizzle over the butter
sugar mix, about 1/4 cup honey (it "drizzles" better if it's warm.... I use the micro to take the chill
off)...add pecans if you wish.
Divide the rested dough into 3 parts...roll out each part into a rectangle 1/3 to 1/4 inch
thick...spread generously with softened butter, sprinkle generously with brown sugar and
cinnamon, roll up like a jelly roll, pinch the seam shut and slice into 1 inch thick slices.
Place cut side down in prepared pans.
Repeat with the rest of the dough, allow to rise until nearly double, bake 375 (preheated oven) for
25 to 30 minutes or until nicely browned.
Flip the pan over immediately upon removing from the oven so the liquid sugar/butter stuff runs
down the sides of the rolls.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Table of Contents
Salad & Sandwich recipes
vvvvvvv


Salads


Vittorio's Spinach Salad -Submitted by Ann T
Warm Romaine And Potato Salad - Submitted by Ann T
Aunt Kitty's Zippy Cole Slaw - Submitted by san
My Blue Cheese dressing - Submitted by Lindac
Winter Chicken Salad - Submitted by Woodie
Caesar Salad - Submitted by Woodie
Wedge Salad - Submitted by MQ
Sweet & Sour Coleslaw - Submitted by Annie
Pickled Cole Slaw - Submitted by Sharon
vvv
Sandwiches
The Utmost Grilled Cheese Sandwich - Submitted by Sharon
Grilled Chicken Breast Sandwich - Submitted by Lars
Monte Christo Sandwich - Submitted by browntoestoo
Reuben Sandwich - Submitted by Sharon
Sloppy Joes (Hamburger BBQ) - Submitted by Ruthanna
v 1


Diner Salads & Sandwiches

Vittorio's Spinach Salad

Submitted by Ann T

Washed and dried baby spinach
4 hard boiled eggs, peeled
4 or 5 cleaned mushrooms, sliced
1 can of artichoke hearts halved or quartered
3 Roma tomatoes, quartered
2 chopped green onions
Kalamata olives
Dressing
1/4 teaspoon tarragon
1/2 clove of garlic
2 or 3 tablespoons wine vinegar
1/2 homemade mayo or Hellmans (Best Foods)
salt and pepper
.
Place spinach in a large salad bowl.
Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives.
Drizzle with dressing and toss.
Can be made on individual plates as well.
Dressing
Soak tarragon and garlic in vinegar.
Add salt to dissolve.
Mix vinegar mixture into mayonnaise and adjust seasoning to taste.

Warm Romaine And Potato Salad

Submitted by Ann T

Romaine lettuce
chopped green onions
2 or 3 Baking potatoes
bacon
toasted almonds
3 Tablespoons of Hellmans
4 Tablespoons of olive oil
1 tablespoon fresh squeeze lemon juice
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1 clove of garlic
salt and pepper to taste
Clean and prepare the lettuce Tear into bite size pieces sauté bacon until crisp. Peel and cut
potatoes in half. Cook until tender. Cut into large bite size pieces. Mix together the ingredients for
the salad dressing. Taste and adjust seasoning. Toss warm potatoes with enough dressing to coat.
Toss the lettuce leaves with the some of the dressing to coat.
Toss the potatoes into the salad and sprinkle with chopped bacon, green
onions and toasted almonds. Lightly toss and serve while the potatoes are
still warm.


2
Aunt Kitty's Zippy Cole Slaw
Submitted by san


Mix together and chill for several hours
3 ½ C shredded cabbage
½ C chopped green pepper
¼ C chopped parsley
¼ C chopped celery
½ C chopped onion
In a small bowl, mix and pour over the above—
3 T vegetable oil
3 T vinegar
1 tsp mustard
1 T sugar
1 tsp salt
½ tsp celery seed
black pepper

My Blue Cheese dressing
Submitted by Lindac

I also have this recipe figured out to feed a lot.... like 25 servings.


2 oz. Maytag blue cheese
1/2 cup of mayonnaise
3 T. milk or cream
1 tsp sugar
1 tsp dried parsley or 1 T. fresh
2 tsp lemon juice
2 tsp vinegar
1 tsp grated fresh onion (make that heaping!)
1/2 tsp Worcestershire
1/2 tsp horseradish
1 large clove garlic, crushed.
Mix. (I use an electric mixer or a fork so as to leave lumps) and serve over salad of your choice.
Serves about 4.
Recipe may be doubled.... or quadrupled.


3
Winter Chicken Salad
Submitted by Woodie


Here are my favorite chicken salad recipes:
Mix together:
4 cups chopped chicken
1 cup mayonnaise
1 teaspoon Paprika
1 1/2 cups dried cranberries
1 cup sliced or diced celery
2 green onions, sliced
1 cup toasted, chopped pecans
1 teaspoon seasoned salt (optional)
Pepper to taste


Summer Chicken Salad
Submitted by Woodie


Mix together:
1/2 cup mayonnaise
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
2 cups chopped chicken
1 cup seedless grape halves (red or green)
1/2 cup chopped red onion


Caesar Salad
Submitted by Woodie

My old favorite from Nicola Paone:
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 clove garlic, peeled and smashed
1/2 teaspoon mustard
1 teaspoon Worcestershire sauce
2 anchovies (I leave these out!)
1 egg yolk
1/2 cup extra virgin olive oil
1 head romaine lettuce, cut into 1/2 inch slices
1/2 cup crisply fried bacon pieces
1/2 cup homemade croutons
1/2 cup freshly grated Parmesan
In large bowl combine salt, pepper, vinegar, lemon juice, garlic, mustard, Worcestershire,
anchovies and egg yolk and whisk until frothy.
Continue whisking and drizzle in the olive oil.
Add lettuce, bacon, croutons and cheese, toss quickly and serve.
Yield: 4 servings


4
5
Wedge Salad
Submitted by MQ


Slice a head of iceberg lettuce into quarters through the stem end.
Cut the stem off of the wedges and arrange each one on a plate.
Spoon about 1/4 cup of Linda's bleu cheese dressing over each lettuce wedge.
Sprinkle crumbled bleu cheese over the dressing.
Add tomato wedges, cherry tomatoes, or sprinkle diced tomato over the top and serve.
Makes 4 servings, obviously.


Thousand Island Dressing
Submitted by MQ


1 c. mayonnaise
1/3 – 1/4 c. chili sauce or ketchup
1 hard-boiled egg yolk, chopped
1 – 2 T. olives or gherkins chopped (or pickle relish)
1 T. pimento, chopped
1 T. minced onion
Salt and pepper to taste


Sweet & Sour Cole Slaw
Submitted by Annie

A little more cabbage never hurt.
This is an old recipe that my Grandmother used to make, a nice change from the mayonnaise
based cole slaw, and also great on a ham sandwich.

1 head cabbage
1 1/2 cups sugar
1 cup vinegar
1 tsp mustard seed
1 tsp celery seed
2 carrots, shredded
Shred Cabbage and mix with shredded carrots. In saucepan heat sugar, vinegar, mustard and
celery seed. Cook until sugar dissolves, about 10 minutes. Cool completely, pour over cabbage
and carrots, and toss. Let sit at least 4 hours before serving.
12-16 servings


6
Pickled Cole Slaw
Submitted by Sharon

Here is a "pickled" Cole Slaw that we love in the summer.

1 large cabbage, shredded
2 large onions, quartered and then sliced thinly
3/4 cup sugar
1 tsp salt
1 cup white vinegar
2 tsp prepared mustard
1/4 cup sugar
3 tsp celery seed
3/4 cup salad oil
Toss cabbage, onion, 3/4 cup sugar and salt. Let stand while you prepare the dressing.
Mix vinegar, mustard, 1/4 cup sugar and celery seed in a saucepan, bring to a boil and add oil.
While still bubbling pour dressing over the cabbage mixture. Stir.
Chill for 24 hours...will keep for several weeks.


The Utmost Grilled Cheese Sandwich
Submitted by Sharon (courtesy of the Best of Bridge)

This "grilled" cheese is a great brunch dish or try it for a winter lunch with a bowl of soup. Moe
has it as one of his 1/2 sandwich and soup specials!


1 loaf of French bread, sliced lengthwise
2 Tbsp prepared mustard
1 cup cheddar, grated
1 cup jack cheese, grated
1/4 cup butter
1/2 tsp "Wouster" sauce aka Worcestershire Sauce
1 egg
6 slices bacon, cooked crisp and crumbled
2 green onions, chopped
Spread each side of the loaf with mustard.
Mix the remaining ingredients until well combined.
Spread the mixture on the bread and broil until lightly browned and puffed.
Cut into strips and serve immediately.


Grilled Chicken Breast Sandwich
Submitted by Lars


Monte Christo Sandwich
Submitted by browntoestoo

7
Ingredients:
Half a chicken breast
a couple of rosemary sprigs
2 tbsp white wine (Chardonnay or Sauvignon Blanc)
two thin slices of red onion
thinly sliced tomato
creamy vinaigrette salad dressing
whole wheat hamburger bun with sesame seeds
two leaves of red leaf lettuce
three sprigs of arugula

Marinate the chicken breast in wine and rosemary for two hours and then cook on grill until done.
Serve on lightly toasted open-face sesame seed bun that has one side spread with creamy
vinaigrette, topped with lettuce, tomato, arugula, and onion.
one tablespoon sunflower or vegetable oil
two pieces of raisin bread (white, whole wheat and challah breads also work well)
one egg, scrambled in a bowl
one slice Swiss cheese
two slices smoked turkey breast
Method
Preheat a preferably non-stick pan on medium-high.
Dip one piece of bread in the egg.
Place the Swiss cheese and then the smoked turkey breast slices on top.
Dip other piece of bread in egg and place on top of sandwich.
Add oil to pan. Once heated, add sandwich and allow to cook for a few moments. Once sandwich
is browned to your liking, flip sandwich and cook for a few moments on the other side and
brown, again to your liking.
To enhance the presentation of the Monte Christo you may wish to sprinkle the top with icing
sugar and add a dollop of Pommery mustard to the side.


8
Reuben Sandwich
Submitted by Sharon


Thinly sliced rye bread (2 slices per sandwich)
Thousand Island dressing
Swiss cheese slices
1 Tbsp drained sauerkraut per sandwich
12 paper thing slices of corn beef per sandwich
Spread dressing on the bottom slice of bread. Top with 1 or 2 slices of cheese, 1 Tbsp of
sauerkraut, and then the corned beef. Top with the other slice of bread.
Butter outside of both bread slices. Melt butter in a heavy skillet and grill on both sides into
golden and cheese has melted.


Sloppy Joes (Hamburger BBQ)
Submitted by Ruthanna


1 lb. lean ground beef
1 large or 2 small onions, ground or very finely chopped
1/2 cup water
1/2 cup catsup
1 Tbsp. prepared mustard
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1 tbsp. cider vinegar
1 tbsp. sweet pickle relish (optional)
Brown ground beef and onion together over medium high heat, turning frequently and breaking
up meat into small chunks.
Meanwhile combine remaining ingredients except relish thoroughly in a bowl. Drain off any fat
from meat-onion mixture.
Add sauce and simmer over low hear for 30 - 45 minutes, stirring occasionally.
Remove from heat and stir in pickle relish if used. Serve on hamburger buns. 4 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Table of Contents
Side dish recipes

vvvvvvv
Gilroy Garlic Bread - Submitted by Woodie
Angel Biscuits and Gravy - Submitted by KatieC
Pickled Eggs & Red Beets - Submitted by Ruthanna
Roasted Veggies - Submitted by san
Sweet Hot Mustard - Submitted by Lindac
Oven Fries - Submitted by Woodie
Baked Onion Rings - Submitted by Woodie
Pennsylvania Pepper Relish - Submitted by Ruthanna
Knock Your Socks Off Baked Beans - Submitted by Joice
Baked Beans - Submitted by Sharon
Horseradish & Walnut Sauce - Submitted by Woodie
Cheese Fondue Sauce - Submitted by san


v Gilroy Garlic Bread
Submitted by Woodie
1
Serves 6 and they will all love it, promise.
3/4 cup (1-1/2 sticks) butter at room temp
3/4 cup freshly grated Parmesan cheese
6 tablespoons mayonnaise
3 large garlic cloves, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon (generous) dried oregano
1 1-pound loaf French bread, halved lengthwise
Thoroughly combine first 6 ingredients in a medium bowl. Preheat oven to 375*. Spread garlic
butter on cut sides of bread. Wrap each bread half in foil (careful of the buttered top). Place bread
on a baking sheet, cut side up. Bake 20 minutes. Remove bread from foil.
Preheat broiler. Broil cut side up until golden brown, about 2 minutes.


Angel Biscuits and Gravy
Submitted by KatieC

For the biscuits:
2 cups lukewarm water
6 tbsp buttermilk powder
3/4 cup Crisco Shortening
5 cups bread flour - divided
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tbl. granulated white sugar
2 1/2 teaspoons rapid rising yeast
Place the ingredients in bread machine pan in this order: 2 cups lukewarm water, buttermilk
powder, Crisco, 3 cups bread flour, soda, salt, baking powder, sugar, yeast, 2 cups of bread flour.
Turn machine on dough setting. Watch carefully, the bread machine might have a hard time
mixing the dough at first.
Once dough has risen, roll to 1/2 inch thickness on a lightly floured surface. Cut out biscuits with
a round cutter and place on lightly greased baking sheets, barely touching. Cover and let rise in a
warm place for one hour, or until almost doubled in size. Preheat oven to 425 F. Bake for 10 to 12
minutes, or until browned.

For the gravy (measurements are approximate!):
Sausage Gravy
Brown and drain pork sausage, leaving just a little fat. For each pound of sausage sprinkle with
three tablespoons flour. Mix and add 1 1/2 -2 cups milk and simmer, stirring, until thickened. Salt
and pepper to taste. Serve over biscuits.

Pickled eggs and Red Beets
Submitted by Ruthanna


Roasted Veggies
Submitted by san
Pickled beets were listed as a side dish but what a waste of good pickling juice not to make the
eggs too.
1 (1 lb.) can sliced beets
6 peeled hard-cooked eggs
Water
5 Tbsp. cider vinegar
3 packed Tbsp. brown sugar
½ small onion. thinly sliced (optional)
Drain juice from the can of beets and place in a two quart jar. Add sugar and vinegar and stir well
to dissolve sugar. Add 1 cup of water and stir again. Layer beets, eggs, and onion (if used) into
the jar. Fill jar with water, cover, and shake gently to mix. Store in refrigerator for at least a day
before eating.



6 parsnips, peeled and quartered
6 carrots
2 or 3 shallots, peeled and halved
2 medium onions, cut in wedges
3 or 4 baking potatoes, scrubbed and cut into wedges
Mix together and drizzle over the veggies:
2 tsp rosemary
1 T thyme
2 T oil
2 T butter
a little lemon juice or balsamic vinegar
Bake a 400 for an hour or until tender.
2
Sweet Hot Mustard
Submitted by Lindac
3
This was from the side of the Coleman can a lot of years ago...but I'd like to see it served with our
baked ham entree and perhaps with a ham or corned beef sandwich.
1/4 c. Coleman's dry mustard ( Must be Coleman's or it will be bitter!)
1 1/2 T. cornstarch
1/2 t. salt
1/4 c. sugar
2/3 cup water
1/3 cup cider vinegar
Mix mustard with a little water and allow to stand. Mix cornstarch, salt, and sugar with the rest of
the water until smooth. Add vinegar and cook over low heat stirring constantly for 5 minutes,
remove from heat, cool slightly and add mustard mix.


Oven Fries
Submitted by Woodie
4 small baking potatoes
1 tablespoon margarine, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon onion powder
nonstick cooking spray
Spray 11 x 7 x 1 pan with cooking spray.
Scrub potatoes and cut each potato lengthwise into 8 slices. Brush cut surfaces with melted
margarine.
In plastic bag combine cheese, garlic salt, paprika and onion powder. Add 8 potato slices to the
bag and shake to coat (they will not be completely covered, that's alright.) Arrange potatoes in
baking pan. Repeat with remaining potatoes.
Bake, uncovered, in a 400* oven for 25-30 minutes or till tender Baked Onion Rings
Submitted by Woodie
Pennsylvania Pepper Relish
Submitted by Ruthanna
4
1-1/2 cups crushed cornflakes
1 teaspoon sugar
1 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 large sweet onions
Egg substitute - equivalent to 2 eggs
Combine first 5 ingredients in large bowl. Cut onions into 1/2 inch thick slices and separate into
rings. (You may want to use the smallest rings in another recipe.) In a small bowl, beat the egg
substitute until frothy. Dip the rings into the egg then into the crumb mixture and place in a single
layer on a large, greased baking sheet. Bake at 375* for 15-20 minutes or till tender and crisp.
This recipe is sweet rather than hot. It’s good on hamburgers but is best on a sandwich of warm,
thinly sliced ham on a hard roll.
12 large red peppers
3 Tbs. salt
6 large tomatoes, peeled and chopped
2 large onions, chopped (about 2 cups)
3 cups sugar
1 cup cider vinegar
2 Tbsp pickling spice
Half seed and chop peppers, (You should have 9 cups.) Layer with salt in a large glass bowl.
Allow to stand at room temperature, stirring several times, 3 hours. Drain peppers well to remove
all liquid.
Combine drained peppers, tomatoes and onions in a large kettle – not aluminum.; stir in sugar and
vinegar. Tie spices in cheesecloth and crack with a hammer. Add bag to kettle.
Bring to boiling, stirring often. Lower heat; simmer, stirring frequently near the end of cooking
time to prevent scorching, 30 minutes, or until mixture thickens. Remove spice bag. Ladle into
sterilized jars and process in hot water bath for 10 minutes. Makes 8 (8 oz. jars).
P.S. That picture I posted of the plates at the Charcoal Pit has a little paper cup of red stuff on the
cheeseburger. This is what it is. Knock Your Socks Off Baked Beans
Submitted by Joice
5
Portions are not exact. Make to taste
Two (or more) cans of drained pinto beans
Chopped Onion to taste
BBQ sauce - - enough to make nice and juicy
Golden raisins
Brown sugar to taste
Bacon
Mix beans, onion, BBQ sauce and raisins. Pour into pan and lay raw bacon strips on top. Bake at
350 until bacon has browned and beans are bubbly (approximately 30 minutes).
Baked Beans
Submitted by Sharon
Don’t tell the kids about the Lima beans!
1 can kidney beans, drained
1 can lima beans, drained
2 can Brown Beans
1 1/2 c of chili sauce
2 T brown sugar
1 T Dijon mustard
1 T Worcestershire sauce
2 T molasses
3 slice bacon, cut in half
Preheat oven to 325 degrees F.
In a medium baking dish, mix kidney beans, lima beans, brown beans, chili sauce, brown sugar,
Dijon mustard, Worcestershire sauce and molasses.
Top with bacon.
Bake 1 hour in the preheated oven, until thick and bubbly.


Horseradish & Walnut Sauce
Submitted by Woodie
6
This is good with roast beef:
1-1/2 cup chilled whipping cream
1/4 cup creamy style white horseradish
1-1/2 teaspoons fresh lemon juice
1/2 teaspoon sugar
salt & pepper to taste
1 cup toasted, chopped walnuts
Beat all ingredients (except walnuts) together using an electric mixer until medium peaks form.
Season with salt and pepper. Beat until firm peaks, fold in walnuts. Serve as an accompaniment to
roast beef.


Cheese Fondue Sauce
Submitted by san
Mom copied this recipe came from the back of a mayonnaise jar many years ago. It's great for its
intended purpose but I started spooning it onto green veggies as a newlywed. I have also found
it's great in place of a more traditional Mac and cheese recipe. just stir it into about 3/4 of a pound
of cooked elbow macaroni and bake in the oven for 20 minutes, with a little grated Parmesan on
top. Perfect on top of broccoli or cauliflower.
Melt in a double boiler:
3/4 C milk
1/2 tsp Worcestershire sauce
1/4 tsp dry mustard
a grinding or 2 of black pepper
1 C mayonnaise
2 C (or 3/4 pound) shredded cheddar



Table of Contents
Soup recipes
vvvvvvv
White Note Onion Soup From "Pipes and Pans" - Submitted by Lindac


Chicken Soup with Rice - Submitted by annie
Cheesy Corn Chowder - Submitted by Katie
Roasted Tomato Garlic Soup - Submitted by Katie
Tortilla Soup - Submitted by Beverly AL
Leek and Potato Soup - Submitted by San
Minestrone Soup - Submitted by Ruthanna
Cream of Mushroom Soup - Submitted by Lars
Turkey Chowder - Submitted by Woodie
Mike’s Workingman’s Chili - Submitted by MQ - unedited!



v White Note Onion Soup From "Pipes and Pans"
Submitted by Lindac
4 to 5 large onions thinly sliced
6 T. butter
3 T. all purpose flour
3, 10 oz cans of chicken broth
3, 10 oz cans of beef broth
3 T dry sherry
French bread
grated Swiss cheese
grated Parmesan cheese


Chicken Soup with Rice
Submitted by annie
1 whole chicken, cut into pieces
1 chopped onion
1 cup sliced baby carrots
1 minced clove garlic
3 quarts water
2 tbsp chicken bouillon (to taste)
1 cup regular (not instant) white rice
Salt and pepper
1
In a large Dutch oven ( a heavy pot holding at least 4 quarts) melt the butter and cook the onion
very slowly until soft but not browned....just a little golden....blend in the flour, tossing the onion
to coat evenly, add warm broths slowly stirring all the while ( so you don't get flour lumps), then
simmer VERY slowly for about 2 hours. Toast slices of the bread on a cookie sheet in an oven at
350 until brown, turn and toast the other side. Add sherry to soup. Ladle soup into bowls, top
with a toast slice and a mixture of grated Swiss and Parmesan cheeses.....serve and enjoy!!



Thanks to Maurice Sendak (and my Grandfather). Please bear with me, I never measure anything
in this, so I'm having to think about proportions.
Place chicken pieces, carrot, onion and garlic in large stock pot. Add water, bring to a boil and
cook until chicken is tender. Remove chicken pieces from pot and stir in rice. Cover and reduce
heat to simmer for 20 minutes or until rice is done. Remove skin and bones from chicken and cut
into small pieces. Return chicken to soup pot and heat through. Season with salt and pepper to
taste.



Cheesy Corn Chowder
Submitted by Katie
4 large potatoes -- diced
2 stalks celery -- diced
2 carrots -- diced
1 small onion -- diced
1 can corn -- or 2c. fresh
4 strips bacon -- cooked and diced, -OR- 1 c. diced ham
1 can evaporated milk -- or 2 c milk
1 8oz brick cream cheese
salt and pepper -- to taste
Barely cover veggies and bacon or ham with water and simmer until done. Add milk, and stir in
cream cheese until melted. Season to taste.



Roasted Tomato Garlic Soup
Submitted by Katie
And to go with grilled cheese sandwiches
12 tomatoes -- approximately
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3, depending on how watery the tomatoes are)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream or half and half -- to taste
2
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion
and garlic. Brush with olive oil. Bake at 400F for about an hour, or until veggies are roasted and a
little blackened.
Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes.
Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to
taste.
*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet.
This makes 1 1/2 to 2 quarts of soup.


Tortilla Soup
Submitted by Beverly AL
2 tsp olive oil
2 14½ oz cans chicken broth
1 large chopped onion
3 cloves minced garlic
4 cups minced chicken
2 14½ oz cans tomatoes
1 10 oz can diced tomatoes with chilies
1 8 oz jar salsa
1 10¾ oz can cream of chicken soup
1 tsp chili powder
2 tsp cumin
1/2 cup fresh cilantro
8 oz Monterey Jack cheese, shredded
corn tortillas


Leek and Potato Soup
Submitted by San
Simmer together for 45 to 50 minutes until tender:
1 pounddiced potatoes
3 or 4 sliced leeks (white parts only)
7 C chicken stock
1 tsp salt
a few grindings of black pepper
Sauté onion and garlic in oil until tender but not browned. Add broth, chicken, tomatoes and
salsa. Wisk in cream soup, chili powder, and cumin. Cook 10 minutes. Add cilantro, cook 5
minutes more. Set aside. Cut tortillas in small strips and brown in a small amount of oil. Drain on
paper towels. Dish soup into bowls. Add grated cheese and browned tortilla strips to soup.
Purée in a food processor until fairly smooth (we like to leave a little texture). Can be served
warm or cold, garnished with chopped parsley or basil (hot is much better in my opinion, and if
you have some parmesan cheese that is getting a little dry, shave a few pieces on top of the soup
just before serving.)



3
Minestrone Soup
Submitted by Ruthanna
1/2 cup olive oil
2 cloves garlic, minced
2 cups coarsely chopped onion
1 cup chopped celery
1/4 cup minced parsley
1 (6 oz.) can tomato paste
1 (10½ oz.) can condensed beef broth
9 cups water
1 cup coarsely chopped cabbage
2 carrots, peeled and thinly sliced
1-1/2 tsp. salt
1½ tsp. dried oregano
1/4 tsp. pepper
1/2 tsp. dried basil
1 (1 lb.) can kidney beans, drained and rinsed
2 small zucchini, quartered and thinly sliced (about 1 cup)
1 cup frozen cut green beans
1 cup elbow macaroni or other pasta
Grated Parmesan cheese
Put oil in Dutch oven or soup pot. Add garlic, celery, onion and parsley. Cook over medium-low
heat, stirring occasionally, until vegetables are softened but not browned. Remove from heat and
stir in tomato paste until smooth. Add beef broth and stir until smooth. Return to heat and add
water, cabbage, carrots, herbs and salt and pepper. Bring to a boil, then cover, reduce heat and
cook over low heat for 1 to 1½ hours, or until all vegetables are tender. Add remaining
ingredients except cheese and cook 10 or 15 minutes more, stirring frequently, until pasta is
tender. Sprinkle each bowl with Parmesan cheese at serving time. Notes: Fresh green beans, cut
in 1 inch pieces, can be substituted for frozen. If so, add along with cabbage and carrots. Fresh
herbs can be used. Add 1/2 tsp. of each if using fresh. Good if made the day before to allow
flavors to intensify. We use small very small shell pasta because they do not seem to get as
mushy as the elbow macaroni when reheated.



4
8 Servings
Cream of Mushroom Soup
Submitted by Lars
1/3 cup (2/3 stick) butter
2 tbsp olive oil
1/2 cup minced onion (about 1/4 – 1/3 of a large onion)
3-4 shallots, minced
8 cloves garlic, minced
1/4 cup minced fresh thyme (stems removed)
(You can substitute 1 tbsp dried thyme, if fresh is not available)
1/3 cup flour
4 cups water (or mushroom stock)
1/2 cup dry white wine (Sauvignon Blanc or Chardonnay)
2-3 tsp mushroom soup stock
1/4 tsp white pepper
1-1/2 tbsp freshly ground black pepper
3 cups chopped or sliced white or brown mushrooms
Directions
Add the two cups of the water, one at a time, stirring to blend. Add the wine and stir.
Add white pepper and black pepper and stir to blend. Add one more cup of water and stir.
Add the mushrooms and the remaining water, as needed, and bring to a boil.
Reduce heat, cover, and simmer for 25 minutes.
Serve over cooked egg noodles and garnish with fresh, chopped Italian parsley.
Chop or mince all ingredients ahead but do not combine together. Heat the butter and olive oil in
a large sauce/soup pan until butter is melted. Add onion and cook at medium heat for about 2 or
3 minutes, just until onions barely begin to become translucent. Add shallots and garlic and cook
for about 2 more minutes. They will not be done at the point but will cook more when flour is
added. Add the thyme and cook about half a minute more, stirring to combine. Add the flour and
raise the heat slightly. Cook the flour into a roux (which could be done separately, if you prefer,
dividing the butter in oil into two halves, one for the onion mixture, and one for the roux). This
will take about 5 minutes, stirring constantly.
You can buy mushroom stock at a restaurant supply store or high end grocery market. Otherwise,
to make mushroom stock, you can soak dried porcini mushrooms in hot water for 1 hour. Then
remove the mushrooms (Save them for the soup, in place of some of the white mushrooms), and
let the water sit to allow the sand to settle. Then pour and save most of it and strain the last water
through a large sieve with a coffee filter in it. This will catch the sand that has settled at the
bottom. Wash and rinse the mushrooms two or three times more to remove the rest of the sand
before using. Add salt to taste if you do not use bouillon cubes, about 2 tsp.
5
If you don’t use shallots, you can increase the onions to 1/3 cup and increase the garlic by 1-2
cloves.


Turkey Chowder
Submitted by Woodie
Ken cut this out of our local newspaper last Thanksgiving and he made the stock after
Thanksgiving and used it for this chowder, it was great:


5 tablespoons butter
2 cups chopped onions
5 tablespoons all-purpose flour
5 cups turkey stock (or chicken broth)
1 - 28 oz. can whole tomatoes
2 cups diced raw potatoes
1 cup diced red pepper
2 bay leaves
3/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups diced, cooked turkey
1 10 oz. package frozen corn, thawed
In large pot, melt butter, sauté onions until softened, add flour and cook for 2 minutes, stirring.
Add turkey stock, stir until smooth and thick. Add remaining ingredients, except turkey and corn.
Cover and simmer 15 minutes or until potatoes are tender. Add turkey and corn and bring to a
boil, turn off heat and serve.
6
6 servings.



Mike’s Workingman’s Chili
Submitted by MQ - unedited!
Ingredients
Fresh garlic
2 large Vidalia onions
Olive oil
Banana, Anaheim, and green, yellow, and red bell peppers
Celery
3/4-1 lb of super lean ground beef
2 cans Bush’s brand Chili Starter (1 Texas and 1 Louisiana or 2 Louisiana)
2 –3 cans of 14 ½ oz Red Gold brand Chopped Tomatoes w/Green Chilies
Cayenne pepper
Beer
7
Instructions
Chop fresh garlic to equal 1/4 cup. Chop 1½ Vidalia onions (save the other half for mincing and
to top chili when serving). Put these in olive oil—just enough to cover the bottom of the pan. Set
to “simmer.” Chop as many fresh peppers—banana, Anaheim, and green, yellow, and red bell
peppers. Whatever. Green bells are good enough. Chop 4 stalks celery. Throw the peppers and
celery in with the garlic and onion. Put a lid on the veggies so they catch their own juices and
drop back into the pan.
Put on hamburger meat in separate pan - 3/4 to 1 pound of super lean ground beef. I like Kroger’s
Better Choice. Simmer meat slowly so it doesn’t splash all over the place. Stir the meat with a
fork so it’s in little pieces and because this is how MQ likes it.
Two Bush’s Chili Starter in 15 ½ oz. Cans - This is where I get my beans and chili powder. I use
1 can Texas and 1 can Louisiana. Like it hot? Use 2 cans Louisiana. After emptying can, do not
discard immediately.
Two cans of 14 ½ oz. tomatoes. My favorite brand is Red Gold Chopped Tomatoes w/Green
Chilies. For thick chili, fill one of the Bush’s empty cans halfway with water; for thin (and this is
how MQ likes it) fill all the way with water. Swish the water around to get the remaining chili
powder “syrup.” Then pour this mixture into the next can and swish it around again. You’ve got
to get that chili powder syrup out of there, man. Also, this makes it easier to recycle the cans.
All the while, I stir the fresh ingredients and stir the meat, making sure the meat gets brown. Add
fresh ground black pepper to the meat.
Add everything together in a big pot and stir. Cook on low flame and simmer for about 20
minutes. Stir every 5 minutes to make sure the beans haven’t stuck down there. After another 20
minutes, dip your spoon into the chili and let the spoonful cool enough so you can actually taste
how much pepper you have in there. Your spoonful should be mostly broth and no meat. Taste it.
Add 1 teaspoon of cayenne pepper. Let the chili simmer some more. Taste it again. I’m usually
drinking beer, so if it’s too hot I throw in a little beer, especially if the chili gets too thick or for
the hell of it or because I’m down to the bottom of the bottle and I want a new bottle of beer for
myself.
***Always make sure you allow enough time for your sauce.
Makes 3 quarts or more




Table of Contents
Entrée recipes
vvvvvvv


Spaghetti and Meat Sauce - Submitted by Woodie
Suzie's E-Z Chicken Pot Pie - Submitted by Woodie
Mee Maw Bell's Meatloaf - Submitted by Renee
Twin Meat Loaves - submitted by Jenn
One Pot Mac and Cheese - Submitted by Katie C
Swiss Steak - Submitted by KatieC
Swiss Steak with Mushrooms - Submitted by KatieC
Cabbage Rolls - Submitted by Chase
Magnolia’s Meatloaf - Submitted by Ann T
Stuffed Cabbage - Submitted by Ann T
The Frug’s Pot Roast - Submitted by san
Cabbage Rolls from Sara Rosen - Submitted by Lindac
Lasagna - Submitted by Beverly Al
Chili Con Carne - Submitted by Woodie
Kentucky Fried Pork Chops with Gravy - Submitted by MQ
Oven Pot Roast - Submitted by Ann T
German Beef Stew - Submitted by Lori Jean 44
Pot Roast a la Diner - Submitted by Ruthanna
Tomato Crown Fish - Submitted by Ruthanna
Salisbury Steak in Mushroom & Green Peppercorn Sauce - Submitted by Ann T
Tuna Casserole - Submitted by Ann T
Chicken and Sliders (Noodles) - Submitted by Sharon
Macaroni and Cheese - Submitted by Sharon
Swedish Meatballs – from Ginger(?)



v SPAGHETTI AND MEAT SAUCE
Submitted by Woodie

1
1/2 cup chopped onion
1/2 cup carrot
1 lb ground beef (optional)
2 cloves garlic, crushed
1/4 cup olive oil
1 29 oz. can tomato puree
1/2 cup dry red wine
1/4 cup chopped Italian parsley
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon pepper
In large heavy saucepot sauté onion and carrot in oil until tender, add beef and garlic and cook until
beef loses its red color. Stir in puree, wine, parsley, bay leaf, basil, thyme, oregano and pepper. Bring to
boil; reduce heat and partially cover and simmer gently for 30 minutes. Discard bay leaf.
Serve over spaghetti with salad and garlic bread.

SUZIE'S E-Z CHICKEN POT PIE
Submitted by Woodie

This is delicious without the meat also.
This is excellent, the cheese gives it a little different taste, it’s my standard pot pie and you don't need
leftover chicken:
2 Cups chicken, uncooked, cut in small pieces
1 Cup Broccoli, cut in small pieces
1/2 Cup sliced Carrots
1/2 Cup sliced Celery
1/2 Cup diced Onions
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Cup Grated Parmesan Cheese
2 Chicken Bouillon Cubes (or "Better Than Bouillon")
Your favorite pastry for top and bottom pie crust
Place bottom pie crust in 9" pie pan.
Simmer chicken in water for 5 minutes, add vegetables and simmer 5 more minutes. Drain.
In another saucepan, melt butter, add flour, whisk and cook for 5 minutes.
Add milk and bouillon and simmer until thick then add cheese and mix well.
Add chicken and vegetables. Mix well and pour into pie crust.
Top with second pie crust. Prick with fork or cut small hole in top crust to vent. Brush with beaten egg.
Bake @ 400 degrees for 45-50 minutes till golden brown.



Mee Maw Bell's Meatloaf
Submitted by Renee
Twin Meat Loaves
Submitted by Jenn
2
1 pound ground round
1/2 cup ground oatmeal
2 eggs
1/2 medium bell pepper
1 small onion
Dash Worcestershire sauce
salt and pepper, to taste
1/2 cup milk, if needed
1 can condensed tomato soup
1 can water
Mix ground round with oatmeal, eggs, bell pepper, onion, Worcestershire sauce, and salt and pepper. If
the mixture is dry, add some or all of the milk, as required. The mixture should be the consistency of
sticky biscuit dough. You don't want it too dry. Shape the mixture into a loaf, and place it in an iron
skillet. Pour the tomato soup and one soup-can’s worth of water over the top of the loaf. Bake in a 350-
degree oven for 50 to 60 minutes, or until done. Copyright 2000 Pam Sanders
1 lb. ground beef
1/2 lb. ground pork (or ground beef)
1/2 lb. ground veal (or ground beef)
2 tbsp. finely chopped celery
1/4 C. finely chopped onion
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
1/4 tsp. dry mustard
1/4 tsp. poultry seasoning
3 slices soft bread
1 C. warm milk
2 beaten eggs
1 tbsp. Worcestershire Sauce
1/2 C. dry bread crumbs (fine crumbs)
1/2 C. chili sauce
1/2 C. boiling water
Thoroughly mix meats (unless you're using all ground beef). Add onion, celery, and seasonings. Cube
bread, soak in milk, eggs and Worcestershire Sauce; beat with rotary beater. Combine meat and egg
mixtures and form two loaves. Roll each loaf in breadcrumbs and place in greased baking pan. Spread
chili sauce on top of each loaf.
Pour water around the base of the loaves in the pan. Bake uncovered at 350F for 60 minutes; baste
occasionally with the liquid in the pan.

One Pot Mac and Cheese
Submitted by Katie C
Ingredients
3 tablespoons butter or margarine
1/2 cup chopped onion, or 1/4 c. dried -- chopped onion (opt)
2 cups macaroni
2 cups water
1/4 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
1 can evaporated milk -- or 2 c. milk
2 cups shredded or cubed cheddar cheese -- sharp is best


Swiss Steak
Submitted by KatieC
Melt butter and stir in macaroni and onion. Sauté a few minutes until onion begins to cook. Add water
and boil for 7 minutes. Sprinkle with flour, dry mustard, salt and pepper.
Add milk and cheese. Stir until cheese melts. If you like it creamy, it's done. If you like it "baked",
leave it on low heat for a bit.
NOTES: Originally from a 1963 kid's cookbook, Let's Begin Cooking - this is my adaptation.
2 pounds round steak -- trimmed of fat
seasoned flour*
1/2 cup onion -- chopped
1/2 cup carrots -- chopped
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
1 pint tomatoes, canned -- (or a 15 oz. can)
1 cup beef broth -- (I use paste type soup base)
Cut round steak into serving size pieces and pound in seasoned flour. Brown in a little oil. Place in a
casserole dish.
Sauté onion, carrots, celery and peppers until limp. Stir in tomatoes and broth. Pour over steak and bake
1 1/2-2 hours at 325F.
Thicken the gravy if necessary, and serve over mashed potatoes.
*Season flour with salt, pepper, onion powder and garlic powder.
3
4
Swiss Steak with Mushrooms
Submitted by KatieC
2 pounds round steak -- trimmed of fat
3 tablespoons butter
2 cups sliced mushrooms
1/2 cup chopped onions
flour, seasoned with salt and pepper
1 1/2 cups beef broth -- (I use paste type soup base)
Sauté the onions and mushrooms for about 5 minutes. Remove and set aside.
Pound flour into beef and brown in remaining butter. Add broth and vegetables. Cover and simmer on
low until very tender, about 45 minutes.
Copyright: "1981"
Serving Ideas: We like this with noodles.


Cabbage Rolls
Submitted by Chase
1 lb ground beef and pork mixture
2 slices white bread broken into small pieces
2 strips bacon cut in small pieces
1 onion chopped
chopped parsley & thyme
salt and pepper to taste
1 T AI or HP Sauce (optional)
1 c beef broth
2 T demiglace if you have, it if not use
consommé instead of broth it works just fine
1/4 c water
Head of cabbage
Fry bacon pieces until they have rendered their fat but are not crisp. Add chopped onion and sauté until
limp. Combine bread pieces with ground meat and add onion bacon mixture. Add herbs and spices and
steak sauce if using. Combine well.
Prepare sauce by combining beef broth, demi glace, or consommé, and water in a small saucepan. Heat
to blend. Prepare cabbage and stuff as the others have described. Place the rolls in a roasting pan and
cover with the beef broth and demi glace mix. Bake covered, at 350 for 1 to 1 1/2 hours.


5
Magnolia’s Meatloaf
Submitted by Ann T
Ingredients
1 1/2 pounds ground veal or mixture of beef and veal
1 small onion finely chopped
1 to 2 cloves of garlic
2 slices Italian/French Bread soaked in milk
2 eggs
1 Tablespoon Dijon mustard
2 Tablespoons chopped parsley
1 tablespoons of dried herbs,
(sage and Thyme, a small amount of rosemary
olive oil
Sauce
Green peppercorns
mushrooms
1 to 2 cups chicken broth
Directions
Sauté onion in olive oil until soft. Add minced garlic and sauté for 30 seconds. Do not brown garlic
Soak bread in milk.
In a large bowl add meat, Dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands.
Squeeze bread to break up and add milk and bread to mixture. Mix well and season with salt and
pepper. Sauté a small piece to check for seasoning. Adjust to taste.
Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a small roasting pan. Bake for
30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to
brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook
another 10 minutes or until the meatloaf is nicely browned.
Let cool and wrap in foil and refrigerate. Reserve pan juices.
Make a sauce by adding some green peppercorns and sautéed mushrooms to the pan juices.
Heat grill.
Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot.
Serve with mashed potatoes 6


Stuffed Cabbage
Submitted by Ann T
1 large Savoy cabbage
large pot of boiling water
3 or 4 whole garlic cloves
2 onions, peeled and sliced
1 bay leaf
2 cups hot chicken stock
1 can chopped tomatoes
For the Stuffing
1/2 onion chopped
2 tablespoons chopped parsley
2 tablespoons butter or margarine
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
1 cup of rice, slightly under cooked.
1 egg beaten (optional)
Place Cabbage in large pot of boiling water; turn off heat and let sit for 10 to 15 minutes. This will
soften and loosen the leaves.
Prepare stuffing:
Cook rice and drain Sauté onion and garlic and add to ground pork. Add chopped parsley, rice, herbs
and salt and pepper. Add egg if using (I normally don't).
Remove Cabbage from water and drain. Spread out the leaves, leaving them attached, until you get to
the center of the cabbage. Starting with the inside leaves, spread some of the rice mixture in to each
leaf. Reshape the cabbage as you fill each leaf. When the cabbage is stuffed, place a couple of strings
underneath and bring up and tie at the top. This will maintain the cabbage shape while cooking.
Bring the stock and the tomatoes to a simmer and added the sliced onions and the bay leaf. Lower the
whole cabbage into the broth and cover tightly.
Simmer on low heat for about 2 hours, or until the cabbage is tender.
When ready to serve, remove strings and cut the cabbage into wedges.
Serve with the cooking liquid and sour cream.


7
The Frug’s Pot Roast
Submitted by san
Sear a 3-4# chuck roast
Pour a 14 oz can of beef stock into a baking dish
Place 6 to 12 peppercorns into the dish
Cut a medium to large onion into chunks
Pour a small can of chopped mushrooms into the dish or 5-6 fresh ones, chopped
Place the beef on top of all and add a bay leaf or two


Cabbage Rolls from Sara Rosen
Submitted by Lindac
Cover and cook in the oven at 350 for about 2 or 2 ½ hours, or until the beef is very tender. (Can also
be cooked on the stovetop—not a problem) Remove the beef and keep warm. Add about ½ C of sour
cream to the sauce and stir. Heat on low for 15 to 30 minutes more. Slice the beef and serve with the
sauce.
I suspect this recipe is quite different than the other two because of the sweet/sour flavor.
Separate cabbage leaves by putting head of cabbage in a large pot of boiling water and let it sit for 20
minutes or so.
Separate out individual leaves and fill with the following:
Mix together....
2 pounds lean ground beef
1 egg
1/2 cup beef broth.... or water
1/4 cup uncooked long grain rice.
2 cloves fresh garlic, crushed
Pepper to taste
Mix together and place about 1 1/2 Tablespoons full in each cabbage leaf, roll up and fasten with a
tooth pick.
Meanwhile.... shred the rest of the cabbage, an onion, a couple stalks of celery finely sliced and a carrot
chopped fine, and a 1 pound 12 0oz can of whole tomatoes.
Place cabbage rolls in a Dutch oven alternately with a mixture of the veggies in layers.
Add water to almost cover the cabbage rolls and between 1/2 and 3/4 cups brown sugar and juice of a
lemon and a crushed clove of garlic.
Cover the rolls and sauce with a couple of whole cabbage leaves and top with a drizzle of catsup over
all.
And bake in a 250-degree oven for 4 hours...check often to see that it doesn't cook dry. 8


Lasagna
Submitted by Beverly Al
1 lb ground beef
1/2 lb ground sausage
1 med onion, chopped
2 cloves garlic
1 8 oz can tomato sauce
1 #2 can tomatoes
salt and pepper to taste
1/2 tsp oregano
2 tsp basil
1 tsp cumin (or more to taste)
3 tbsp chopped parsley
6 lasagna noodles
1/2 lb grated mozzarella cheese
1/2 lb grated cheddar cheese
1/3 cup grated parmesan cheese
2/3 cup ricotta cheese
Brown beef, sausage, onion and garlic in oil. Drain.
Add next 8 ingredients. Cover and simmer 15-20 minutes.
Cook noodles, drain, rinse.
In rectangular casserole layer a light amount of meat sauce, then noodles, more sauce, mozzarella,
cheddar, and ricotta.
Repeat a layer and top with Parmesan.
Bake at 325 until it is bubbly and starting to brown.


CHILI CON CARNE
Submitted by Woodie
9
This is my chili recipe, adapted from Craig Clairborne's low salt recipe in a People Magazine celebrity
cookbook from the 70's:
1 tablespoon oil
1 1/2 cups chopped onion
1 cup chopped sweet red pepper
1 1/4 lbs. ground turkey
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon fresh ground pepper
2 lbs. unsalted canned tomatoes (or 4 cups fresh)
1 tablespoon red wine vinegar
1/2 cup red wine
1/4 teaspoon dried crushed hot pepper
1 lb. can kidney beans, drained (optional)
1. Heat oil in skillet and add the onion and green pepper. Cook until the onion is wilted.
2. Add the meat and break up any lumps.
3. Sprinkle with garlic, chili powder, cumin and oregano. Stir to blend. Ad bay leaf, pepper,
tomatoes, vinegar, wine, and dried pepper.
4. Bring to boil and cook for one hour, stirring occasionally. Add kidney beans to heat before
servings.
4-6 servings 10


Kentucky Fried Pork Chops with Gravy
Submitted by MQ
Made this recipe for the first time recently and we both "loved" it. I'm looking forward to making it
again. I figure any dish that can be made for breakfast, lunch, or dinner is good for a diner. This is
spicy. Adjust cooking time depending on thickness/thinness of chops.
6 servings
6 boneless pork chops, about 4 ounces each
In a small bowl, combine:
1 tablespoon sweet paprika
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon dried oregano
½ teaspoon dry mustard
½ teaspoon ground red pepper
Flour
Vegetable oil
Milk
Pat dry:
6 boneless pork chops (about 4 ounces each)
Sprinkle evenly with the spice mixture and rub it in. Marinate for 30 to 60 minutes in the refrigerator.
Heat in a large skillet over medium-high heat 1/4-inch vegetable oil
Dredge each pork chop in 1/2 cup all-purpose flour. Shake off the excess.
Add the pieces to the skillet in batches and fry until nicely browned on one side, 3 to 4 minutes. Turn
over and fry on the other side for 3 to 4 minutes. They should be well browned on the outside and moist
and slightly pink in the center. Remove the pork to a platter and keep warm.
Pour off all but 2 tablespoons of fat from the pan.
Add 1 cup milk.
Heat just to a boil, scraping up any browned bits on the bottom of the pan. Pour the gravy over the pork.
You can strain it if you wish. There is no need to add thickener; the flour from the pork is enough to
create a gravy.
For breakfast, serve with Biscuits.
For lunch, on Soft rolls with Cole Slaw, Sliced tomatoes.
For supper, with Gratin Potatoes, Steamed or braised kale, chard, or mustard


11
Oven Pot Roast
Submitted by Ann T
This recipe freezes well. Make one or two extra casseroles, cover meat with gravy and wrap tightly and
freeze.
5 lb Outside Round Oven Roast
2 onions
12 or more cloves of garlic
2 or 3 carrots
2 or 3 stalks of celery
fresh sprigs of thyme and Rosemary
bay leaf
1 Tablespoon Peppercorns
2 Tablespoons tomato paste
half bottle red wine
enough beef broth added to cover the roast at least half way.
Heat a small amount of oil in a Dutch oven and brown the roast. Coarsely chop the onion, carrots, and
celery and add to the pot. Add the peeled whole cloves of garlic
Brown for a few minutes and add the wine. Simmer for 5 minutes to slightly reduce and then add the
beef broth. Add the Tomato paste and the sprigs of thyme, rosemary and the bay leaf.
Add 1 tablespoon of peppercorns
Cover tightly and roast in a low over 325 to 350° for about 4 hours or until the meat is tender. Allow to
cool. Remove meat from cooking liquid and wrap tightly in foil. Refrigerate.
Strain sauce and discard the vegetables.
Refrigerate broth.
To make Gravy
Remove the fat from broth.
Heat 3 or 4 tablespoons of butter and sauté some sliced onions until tender.
Add one minced garlic and some fresh thyme. Add three or four tablespoons of flour and cook until
roux starts to lightly brown. DO NOT BURN.
Add reserved beef broth and simmer gravy for 10 minutes.
Slice roast and place in shallow casserole. Pour gravy over meat and cover.
Place in 375°F oven for 20 to 30 minutes or until meat is heated through.
Serve with Horseradish and vegetables of your choice.


German Beef Stew
Submitted by Lori Jean 44
12
Here's my favorite beef stew recipe - it's a little different than a your typical "Yankee" beef stew. I've
had it for quite some time - I think my MIL gave it to me many years ago:
1-1/2 pounds beef stew meat (cut in 1-inch cubes)
2 tablespoons cooking oil
1 large apple, pared and shredded (1 cup)
1 medium carrot, shredded (1/2 cup)
1/2 onion, sliced
1/2 cup water
1/2 cup dry red wine
1 clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1/8 teaspoons dried thyme, crushed
4 teaspoons cornstarch
1/4 cup cold water
1/4 teaspoon Kitchen Bouquet
4 cups medium noodles, cooked and drained
1/4 teaspoon poppy seeds
Brown meat in hot oil. Add apple, carrot, onion, and the 1/2 cup of water, wine, garlic, bouillon cubes,
bay leaf, and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf.
Combine cornstarch and the 1/4 cup cold water; add to beef mixture. Cook and stir until thickened. Stir
in Kitchen Bouquet.
Serve over hot noodles sprinkled with poppy seeds.
POT ROAST a la DINER
Submitted by Ruthanna
13
This is also the right stuff for hot roast beef sandwiches.
Get a big hunk of well marbled boneless or bone-in chuck roast, at least 3 lbs. Do not use wimpy lean
sirloin, round or any other cut of meat. Fry 4-6 strips of bacon in a Dutch oven or deep heavy skillet
with a lid big enough to accommodate the meat. Remove bacon and leave bacon fat in the pan. Sprinkle
the roast with salt and pepper and dust lightly with flour. Heat bacon fat over medium-high heat. Add
pot roast and let it cook and sizzle until deep brown on that side. Remove roast, swirl bacon fat around
and return roast to pan to brown another side of it. Continue until all sides of roast are thoroughly
browned. If the chuck is boneless, you can brown and cook a piece or two of marrow bone along with
it. This almost-but-not-quite-burning is what will start the process for that melt in your mouth brown
gravy.
When meat is browned, add 1 cup of water to the pan. Cover loosely and cook over medium-low heat
until almost all water is evaporated. Turns the roast over; then add another cup of water and you can
finally stir up those little browned bit. Add whatever vegetables you want; onions and carrots are
traditional but you can also use garlic, turnips, leeks, etc. and continue cooking as before. Next time the
water is almost dried up, turn both the roast and vegetables over. Repeat the cooking until almost dry,
then adding a cup of water until the meat is fork-tender and ready to fall apart (Diners don’t do medium
rare.). Remove the meat and set aside.
It’s up to you whether to remove the vegetables or as some places do, mash them with a potato masher
right in the pan at this point. Add about 2 cups of beef stock and stir thoroughly, then turn heat up to
high. Add salt and pepper to taste. Mix 2 Tbsp. of flour with 2/3 cup of water to form a sort of smooth
paste. When pan juice is boiling, pour the flour mixture into it through a tea strainer, unless you want
authentic lumps. Continue boiling gently over medium heat for at least 5 minutes until gravy is
thickened.
Hack the meat into chunky pieces, scoop out an ice-cream dipper of mashed potatoes, pour gravy over
top and serve.


TOMATO CROWN FISH
Submitted by Ruthanna
The menu is light on seafood this could be a Friday Night Special
11/2 cups water
2 Tbs. lemon juice
1 1/2 lbs. cod fillet
1/8 tsp. pepper
2 large tomatoes, sliced ¼ inch thick
1/2 medium green pepper, finely chopped
2 Tbs. finely chopped onion
1/4 cup fine dry bread crumbs
1/2 tsp. basil
1 Tbs. olive oil
Combine water and lemon juice.
Pour over fish fillets and let stand 30 minutes.
Drain fillets.
Place fish in a single layer in an oiled baking dish.
Season with pepper (and salt, if desired).
Place tomato slices on fish and sprinkle with green pepper and onion.
Combine bread crumbs, basil and oil, blending well.
Spread seasoned crumb mixture evenly over tomatoes.
Bake uncovered at 350 degrees 25 minutes or until fish is firm and flakes easily with a fork.
Serves 4.


14
Salisbury Steak in Mushroom & Green Peppercorn Sauce
Submitted by Ann T
15
2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of Worcestershire Sauce
1 Tablespoon Dijon mustard
Salt and Pepper to taste
Sauce
1/2 small onion chopped
1 garlic clove minced
1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter/margarine or oil.
Sauté onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook
for 1 minute. In a bowl combined ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce
and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped
patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer) If you
have a grill pan use it. Heat pan until hot and grill steaks until grilled on both sides. Add a bit of broth
to the pan to pick up the drippings to add to sauce. Sauté onion in 1 Tablespoon of oil until tender. Add
mushroom and cook for 3 or 4 minutes and add flour. Cook for 2 or 3 minutes and add broth and green
peppercorns.
Place Salisbury Steaks in with sauce and continue to cook on low for at least one hour. This makes the
meat really fork tender. NOTES: I used Chicken Broth but added some beef/veal demi glaze that I made
a week or two ago. It added flavor and color to the sauce. I had actually gone for a walk while this was
cooking so it was probably more like 1-1/2 hours, although 1 hour would probably be enough.

Tuna Casserole
Submitted by Ann T
16
I am not a big fan of casseroles but I do like this one. You could probably substitute leftover turkey or
chicken for the tuna.
8 Tablespoons butter
1/4 all purpose flour
2 1/2 cups milk or mixture of milk and cream
2 garlic cloves
2 cans white tuna, well drained
1 cup mushrooms sliced
1/2 cup chopped green onions
1/2 cup chopped celery
1 tablespoon fresh thyme
8 ounces penne (or use pasta shape of your choice)
1 1/2 to 2 cups fresh breadcrumbs sauté in butter
3 Tablespoons parmesan cheese
Put water on to boil and cook pasta. Do not overcook pasta as it will cook again in the oven.
Heat milk in microwave with whole garlic cloves.
Make a roux with 4 tablespoons butter and 1/4 cup flour.
Add milk or cream and season with salt and pepper.
Simmer for a few minutes and remove garlic cloves.
Sauté mushrooms, onions and celery in butter or margarine until tender.
Add the thyme. Stir this mixture into the cream sauce.
Add well-drained pasta to sauce and stir in tuna. Leave tuna in fair size pieces.
Place in buttered casserole dish and sprinkle with breadcrumbs to which you have added the parmesan
cheese.
Bake for 30 to 40 minutes or until crumbs are golden in a 350°F oven.


Chicken and Sliders (Noodles)
Submitted by Sharon
Macaroni and Cheese
Submitted by Sharon
1 lb Elbow Macaroni
2 T Butter
2 T Flour
2 c Milk
Salt And Pepper To Taste
2 c Sharp Cheddar Cheese- grated
1/2 c Sharp Cheddar Cheese- grated
1 T Dijon Mustard
1 T Worcestershire
17
3 lb Chicken
2 Onions, Quartered
3 Celery Stalks, cut into 1/2 inch pieces
3 Carrots, cut into 1/2 Inch pieces
2 Bay Leaves
salt and pepper to taste
1 Egg
3 c Flour
1 c broth, reserved from pot
Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and
pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily
from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all
vegetables.
When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably
large pieces.
To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work
the egg mixture into the flour adding broth as required until the dough forms a ball. Kneed the ball for a
few minutes. Let the dough rest 15 minutes. Roll out the dough on
a floured surface. Cut the dough into strips about 1 inch wide and 3 inches long. Don't worry if they are
irregular in shape. Leave any excess flour on the noodles.
Bring the reserved broth to a boil, add the noodles and let them boil for about 5 minutes. Reduce heat,
add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if
required). Add salt and pepper to taste.
Cook the macaroni until al dente. In a deep skillet melt the butter add the flour to make a roux, stirring
to remove lumps. Pour in the milk and cook on medium heat until the mixture is thick and smooth. Add
seasonings, mustard and Worcestershire sauce. Add grated cheese and
cook stirring until melted. Add the cooked macaroni top with another 1/2 cup of cheese and place
casserole in the oven for 10 minutes until hot and bubbly. I think Ginger posted this recipe once. It is also in Craig Claiborne's New York Times
Cookbook. I have made these and they are go-o-od!
2 TBL butter
3 TBL minced onions
1 cup fresh bread crumbs
3/4 cup milk or half-and-half (I use half-and-half)
3/4 lb ground round steak
1/4 lb ground veal
1/4 lb ground pork
1 egg
Salt & pepper to taste
1/4 cup flour
1/4 cup cream
In a large skillet melt the butter & sauté the onions until golden brown.
Soak the crumbs in the half-and-half, add the meats, egg, onions, salt & pepper & mix thoroughly.
Shape the mixture into balls about 1- 1/2" in diameter & roll in the flour. Reserve 1 TBL of the flour.
Melt enough additional butter in the skillet to cover the bottom & brown the meatballs over medium
heat. Shake the pan occasionally so the meatballs will retain their round shape. Remove to a serving
dish & keep warm.
Combine the reserved flour with the cream & using a wire whisk, stir gradually into the pan juices.
Simmer 3-4 minutes, stirring occasionally. Pour the gravy over the meatballs & serve hot.
18
Swedish Meatballs




Table of Contents
Dessert recipes
vvvvvvv


Real Chocolate Pudding - Submitted by Ruthanna
Turtle Cake - Submitted by San
Secret Lindy's-Style New York Cheesecake - Submitted by Lindac
Peanut Butter Pie - Submitted by Beverly Al
Chocolate Meringue Pie - Submitted by Beverly Al
Egg Cream - Submitted by Ruthanna
Slipped Custard Pie - Submitted by MQ
Decadent Brownies - Submitted by Ann T
Marbled Cream Cheese Brownies - Submitted by Ann T
Coconut Cream Pie - Submitted by Lori Jean 44
Honey Crunch Pecan Pie Adapted from Marta Stewert – Submitted by Beverly AL
Butterscotch Pudding - Submitted by Ruthanna
Cream Cheese Danish Coffee Cake - Submitted by Ann T
Banana Pudding - Submitted by Cleo 1443
Fran’s Rice Pudding - Submitted by Sharon
v
REAL CHOCOLATE PUDDING
Submitted by Ruthanna
TURTLE CAKE
Submitted by San
1
It wouldn’t be a diner without a tried and true recipe for:
2/ 3 cup sugar
1/ 4 cup unsweetened cocoa powder
1/ 8 tsp. salt
2 1/ 2 Tbsp. cornstarch
2 cups milk
1 tsp. vanilla
1 Tbsp. butter
\In a heavy saucepan, thoroughly combine sugar, cocoa, salt and cornstarch. Gradually stir in about half
of the milk until smooth (a wire whisk is a great help for this), then stir in remaining milk. Cook,
stirring constantly, over medium-low heat until mixture is thickened and comes to a boil, about 5 to 8
minutes. Cook, stirring, 1 minute more. Remove from heat and stir in vanilla and butter until smooth.
Pour into individual serving dishes. If desired place pieces of waxed paper or plastic wrap directly on
the surface of the pudding to prevent ‘skin’ from forming. Chill. Service with a big cone shaped tower
of whipped cream on top, if desired. Makes 4 servings.
1 14-ounce bag caramels
1/2 cup (1 stick) butter
1/2 cup evaporated milk
1 18-ounce package chocolate cake mix
2 cups chopped pecans
1 cup chocolate chips
Preheat oven to 350°F. Grease 9x13x2-inch cake pan. Combine caramels, butter and milk in heavy
medium saucepan. Stir over medium-low heat until caramels melt and mixture is smooth, about 6
minutes. Prepare cake mix according to package directions. Pour half of batter into prepared pan. Bake
until top appears dry and cake is almost done, about 15 minutes. Pour caramel mixture evenly over
cake. Sprinkle 1 cup pecans and chocolate chips over caramel. Pour remaining batter over filling.
Sprinkle with remaining pecans. Bake until toothpick inserted into top half of cake comes out clean,
about 30 minutes. Cool cake completely. Serves 12.
Bon Appétit
December 1990


Secret Lindy's-Style New York Cheesecake
Submitted by Lindac
2
What would a diner without a New York style cheese cake! This recipe direct from the eatery that
INVENTED the stuff...the legendary Lindy’s!
Cookie Pastry Crust
· 1/4 lb. (1 stick) unsalted butter, room temperature
· 1/4 c. sugar
· 1 egg
· 1 1/2 c. flour
Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and
fluffy, about 2 minutes. Add the egg and flour and mix until a smooth dough is formed.
With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it
until it's firm. Remove the sides from the spring form pan and press one third of the pastry evenly over
the bottom. Place on baking sheet and bake in 400F oven for 6 minutes. or until golden. Remove from
the oven and cool. Increase oven temperature to 500F. Butter the sides of the spring form pan and attach
it to the bottom. Press the remaining pastry about two-thirds up the sides.
Filling
· 5 8-oz. pkgs. cream cheese, room temperature
· 1 3/4 c. sugar
· 3 T. flour
· 2 t. lemon peel
· 1 1/2 t. orange peel
· 1/4 t. salt
· 1/4 t. vanilla
· 5 eggs plus 2 egg yolks, room temperature
· 1/4 c. sour cream
Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and
fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour,
lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating
well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be
thin. Pour it into the pastry-lined spring form pan. Put it together
Place the pan on a baking sheet. Bake it in the oven at 500F for 8 minutes. or until the top is golden.
Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until
the center jiggles slightly. When finished cooking, shut off the open, prop the door open,
and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic
wrap and refrigerate it several hours or overnight. Serve it up!
Remove the sides of the spring form pan. Now you can add whatever glaze, ganache, or other spread
you desire over the top of the cheesecake.
Keep it refrigerated until serving time!


Peanut Butter Pie
Submitted by Beverly Al
3
Lightly brown two pie pastries. Make pudding as follows:
Mix
1 cup sugar
3 Tbsp cornstarch
3 cups milk
3 Tbsp flour
4 beaten egg yolks
Cook in top of double boiler until thick. Add
1 tsp vanilla
2 Tbsp butter
Set aside
Filling:
Mix until crumbly:
1-1/2 cups powdered sugar
1/2 cup peanut butter
Place in bottom of pastries, saving some to sprinkle on meringue.
Meringue:
2 Tbsp sugar
1 Tbsp cornstarch
1/2 cup water
Cook above until thick - set aside to cool
Beat 3 egg whites until peaks form. Add:
4 Tbsp sugar
Add first meringue mixture and beat until mixed.
Pour filling over top of peanut butter/sugar mixture in pastries. Add meringue. Sprinkle leftover peanut
butter/confectioners sugar mixture.
Bake at 350 degrees until brown.
Enjoy!



Chocolate Meringue Pie
Submitted by Beverly Al
EGG CREAM
Submitted by Ruthanna
4
(makes 1 pie)
1-1/4 cup sugar
3 Tbsp flour
2-1/2 cups milk
3 egg yolks
3 Tbsp cornstarch
1/2 tsp salt
2 sq. chocolate
1 tsp Vanilla
Blend together sugar, cornstarch, flour and salt. Stir into hot milk and cook in double boiler until thick.
Add chocolate, which has been melted over hot water. Mix well. Add a small amount of mixture to
beaten egg yolks, stirring well. Add to mixture. Cook 2 minutes longer. Cool. Add vanilla. Pour into
baked pie shell. Top with meringue.
Meringue:
2 Tbsp sugar
1 Tbsp cornstarch
1/2 cup water
Cook above until thick - set aside to cool
Beat 3 egg whites until stiff peaks form. Add 4 Tbsp sugar. Add first mixture and beat well. Place on
pie and cook at 350 until brown.
Recipe adapted from Square Meals by Jane and Michael Stern
2 Tbsp. chocolate syrup (preferably a thin one; Fox’s U-Bet brand is preferred)
1/ 3 cup cold whole milk
2/ 3 cup ice –cold charged seltzer water
Put chocolate syrup in the bottom of a large soda fountain glass. Add milk and stir, blending, but don’t
worry if a few streaks of unblended chocolate are visible at the bottom of the glass – that’s traditional.
Add seltzer and stir vigorously. Serve and drink immediately.


Slipped Custard Pie
Submitted by MQ
5
Cannot find my recipe for coconut cream and banana cream pies. I'll keep looking. They are great.
Recipe below is from the same book; title unknown.
This pie is a dandy, sitting smugly on its crisp prebaked crust. An easy, old-fashioned method keeps the
piecrust flaky and the custard silken: they meet just before they are served.
Basic Pastry dough for 9-inch pie shell
1/2 cup (100 g) sugar
1/4 teaspoon salt
2-1/2 cups (6 dL) milk, scalded
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Preheat the oven to 425°F (220°C). Line a 9-inch pie pan with the pastry dough, prick the dough all
over and bake for 16-18 minutes, until lightly browned. Set aside.
Reduce the oven heat to 350°F (180 C). Combine the sugar, salt, milk, and vanilla, add the eggs and
mix well. Pour into a buttered 9-inch pie pan the same size and shape as the baked pie shell. Set the pan
in a larger pan filled with 1/2 inch hot water.
Bake about 35 minutes or until the custard is barely; over baking will make it watery. Remove from the
oven and cool; refrigerate if the custard is not to be served within a couple of hours. Assemble the pie
as close to serving time as possible: loosen the edge of the custard with a sharp knife, shaking gently to
free the bottom; hold over the pie shell and ease the filling gently into the shell shaking it a bit if
necessary to make it settle into place.
Note for Coconut Custard Pie. Add 1 cup grated coconut to the custard before baking.



Decadent Brownies
Submitted by Ann T
6
My two favorite brownie recipes
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans
Melt chocolate and butter in microwave bowl
Beat in sugar and salt
Beat in eggs; add vanilla
Mix in flour; mix in pecans
Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at
350 for approximately 30 minutes. Do not over bake should still be soft in the middle.
Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and
freeze
1 cup butter
20 oz chocolate
1 1/2 cup sugar
pinch of salt
4 eggs
1 cup flour
vanilla to taste
1 cup toasted pecans
Melt chocolate and butter in microwave bowl. Beat in sugar and salt Beat in eggs add vanilla Mix in
flour Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the
middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic
wrap and freeze.


Marbled Cream Cheese Brownies
Submitted by Ann T
7
6 ounces semisweet chocolate
4 tablespoons butter or margarine,
2 tablespoons butter
4 ounces of cream cheese, softened
1 cup granulated sugar, divided
3 eggs, divided
1/2 cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans
3/4 cup semisweet chocolate chips
2 tablespoons butter or margarine
3 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cup powdered sugar
(more as needed)
Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4 tablespoons of the butter in
small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter
in small bowl. Slowly add ¼ cup of the granulated sugar, blending well. Add 1 egg, the 2 tablespoon
flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and ¾ cup granulated sugar in large
bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining
2 teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan.
Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with
knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not over
bake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool
completely in pan on wire rack. Cut into 2-inch squares.
Makes 16 brownies
Icing
Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add
vanilla. Add powdered sugar; beat until glossy and easy to spread.


Coconut Cream Pie
Submitted by Lori Jean 44
8
This recipe came from the first cookbook I ever owned, "Better Homes and Gardens 'New' Cook Book".
3/4 cup sugar
1/2 cup all-purpose flour or 3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup flaked coconut
1 9-inch baked (& cooled) pastry shell
Meringue (recipe follows)
In saucepan, combine sugar, flour or cornstarch, and salt; gradually stir in milk. Cook and stir over
medium high heat till bubbly. Cook and stir 2 minutes. Remove from heat. Stir a moderate amount of
hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove
from heat. Add butter and vanilla. Pour into cooled baked pastry shell. Spread meringue atop pie and
bake at 350 F. for 12 to 15 minutes. Cool.
Meringue
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating till
stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge
of pasty. Bake at 350 F. for 12 - 15 minutes or until meringue is golden. Cool.
Note: Before cutting a meringue-topped pie, dip knife in water - no need to dry.


9
Honey Crunch Pecan Pie Adapted from Maartha Stawert
(spelling to prevent internet search results!)
Submitted by Beverly AL



4 large eggs, lightly beaten
1/4 cup lt. brown sugar (may omit)
1 tsp vanilla
1-1/2 cup chopped pecans
1 cup corn syrup
2 Tbsp butter
1/2 tsp salt
1 pie pastry
Combine above, blend with whisk. Pour into shell. Bake at 350 degrees for 25 minutes. Cover with foil
and bake 10 minutes more.
Combine below in saucepan and cook over medium heat 2 minutes.
1/4 cup + 3 Tbsp light brown sugar
1/4 cup butter or margarine
1/3 cup honey
Add 2 cups chopped pecans and spoon over baked pie.
Bake 10 minutes more.


BUTTERSCOTCH PUDDING
Submitted by Ruthanna

This really does taste like old-time diner butterscotch pudding before they used mixes.

1/ 4 cup butter
1 1/ 2 cups light brown sugar
1 cup heavy cream
2 cups milk
2 eggs
7 Tbsp. flour
1/ 2 tsp salt
1 tsp. vanilla extract
In a heavy 2 quart saucepan, melt butter, add brown sugar, and stir over low heat until sugar and butter
melt together and bubble up. Add cream and 1 cup of milk; stir until smooth. Remove from burner.
In a small bowl, beat together eggs, flour, salt and the other 1 cup of milk. Add to sugar mixture and
return to burner. Over medium heat, stir constantly until thickened. While still over medium heat, beat
with hand mixer at medium speed for 3 minutes.
Remove from heat, stir in vanilla, and pour into a 2 quart casserole dish or 6 to 8 individual serving
dishes. Chill. Another candidate for a big cone shaped swirl of whipped cream on top before serving.
Makes 6-8 servings.

Cream Cheese Danish Coffee Cake
Submitted by Ann T
10
This recipe makes 4 large Danish that can be cut into 8 or more slices each and it freezes well.
1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour
Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt
Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.
Over low heat in a small saucepan, heat butter, sour cream and sugar until warm and sugar is dissolved.
Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten
eggs and flour. Will be a very soft dough. Put in fridge overnight to rise. (May be done same day. Put in
fridge for about 2 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces
and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style
from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut
X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about
12 inches long.
Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks, Combine the first 3 ingredients for glaze and drizzle over loaves
with toasted almonds.
Filling:
To make filling beat together cream cheese with sugar, add egg
and vanilla extract and salt
Servings: 24


Banana Pudding
Submitted by Cleo 1443
Fran’s Rice Pudding
Submitted by Sharon
11
This recipe is from "Favorite Brand Name Recipe Cookbook"
3/4 cup sugar, granulated
3 Tbs. all-purpose flour
Dash of salt
4 eggs
2 cups milk
1/2 tsp. vanilla extract
Nabisco Nilla Wafers*
5-6 medium size fully ripe bananas, sliced
Combine 1/2 cup sugar, flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir
in milk. Cook, uncovered, over boiling water, stirring constantly until thickened. Remove from heat;
add vanilla. Spread small amount on bottom of 1 1/2-quart casserole; cover with layer of Nilla Wafers.
Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers,
bananas and custard to make 3 layers of each ending with custard. Beat remaining 3 egg whites until
stiff, but not dry; gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile
on top of pudding covering entire surface. Bake in preheated hot oven (425 degrees) 5 minutes or until
delicately browned. Serve warm or chilled. Makes 8 (about 3/4-cup) servings.
* recipe does not say how many wafers to use.
This is the original rice pudding recipe from a legendary Toronto eatery, Fran’s Restaurant.
7 cups homogenized milk
1 cup sugar
1 cup long grain rice
½ cup golden raisins
2 eggs
1 tsp vanilla
Topping
¼ cup vanilla pudding mix
1 cup milk
1 Tbsp sugar
½ tsp cinnamon
Combine milk, sugar and rice in a large saucepan. Bring to a boil stirring frequently. Reduce heat and
simmer covered 30 minutes. Remove lid and simmer another 30 minutes or until rice is tender not
mushy. Stir in raisins and remove from heat.
In a bowl sprinkle the pudding mix over the milk, whisk until blended and place in the fridge until
thickened.
To serve place rice pudding in 8 1 cup bowls, spoon topping over. Mix sugar and cinnamon and
sprinkle over the top.