ATK Glazed Meatloaf (aka Heather’s Mancake)

Posted on January 14, 2011 by tazscott

ATK Glazed Meatloaf
(serves 6)

(Meatloaf)
3 oz Monterey Jack cheese, grated small (FREEZE IT)
1 TBLS unsalted butter
1 medium onion
1 clove garlic
2 tsp fresh thyme
1 tsp paprika
1/4 cup tomato juice (spicy v8)
1/2 cup chicken broth (low-sodium)
2 large eggs
1/2 tsp unflavored gelatin
1 TBLS soy sauce
1 tsp dijon mustard
2/3 cup crushed saltines
2 TBLS minced fresh parsley
3/4 tsp table salt
1/2 tsp ground black pepper
1 lb gound sirloin
1 lb ground chuck

(Glaze)
3/4 cup ketchup (prefer fancy)
1 tsp hot pepper sauce
1/2 tsp groun coriander
1/4 cup cider vinegar
3 TBLS pack light brown sugar

Posted in Beef | Leave a comment

Stir-Fry (Wok) Lasagna

Posted on December 14, 2010 by tazscott

Wok Lasagna (from Stir Fry Cookbook)
(serves 4)

[NOTE: I have been making the double batch with one package of spiral noodles or penne pasta and freezing the extras; add a touch of water and it reheats fabulously]

(single batch) (double batch)
6 lasagna noodles 12 lasagna noodles
1 cup cottage cheese 2 cups cottage cheese
4 oz cream cheese 8 oz cream cheese
1 cup mozzarella (save 1/2 cup) 2 cup mozzarella (save 1 cup)
1/2 cup parmesan (save 2 TBLS) 1 cup parmasan (save 4 TBLS)
1/2 tsp italian seasoning 1 tsp italian seasoning
3/4 lb ground beef 1.5 lb ground beef
1 clove garlic 2 clove garlic
1 jar spaghetti sauce 2 jar spaghetti sauce

Cook & drain noodles, set aside. Meanwhile, mix cottage cheese, cream cheese, mozzarella, paresan and italian seasoning. set aside.

Preheat wok/pan over high heat. Brown meat and garlic until meat is brown. Spoon off fat. Stir in spaghetti sauce and noodles.

Spoon cottage cheese mixture over meat and noodle mixture. Sprinkle with remaining mozzarella and parmesan cheeses. Reduce heat, cover and cook 5-9 minutes or until heated through.

Posted in Beef, Pasta | Leave a comment

Carnation Fudge

Posted on December 12, 2010 by tazscott

Carnation Fudge

Ingredients
* 1 1/2 cups granulated sugar
* 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
* 2 tablespoons butter or margarine
* 1/4 teaspoon salt
* 2 cups miniature marshmallows
* 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1/2 cup chopped pecans or walnuts (optional)
* 1 teaspoon vanilla extract

Directions
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Posted in Desserts | Leave a comment

Sausage Cheese Balls

Posted on December 3, 2010 by tazscott

Sausage Cheese Balls
(makes ~40 balls)

1 lb breakfast sausage (NOT lean)
3 cups bisquick baking mix (not packed)
4 cups shredded sharp cheddar cheese (8oz block)

preheat oven 400 F. Combine sausage, cheese & dry baking mix, mix together. Shape into walnut-size balls. place on foil lined cookie sheet.
bake 12-15 minutes

Posted in Appetizers | Leave a comment

Banana-Zucchini Bread

Posted on November 24, 2010 by tazscott

Banana-Zucchini Bread

3 c flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder

1 c vegetable oil
1 c chopped pecans
3 eggs
2 c sugar
1 tsp vanilla
1 tsp banana extract
2 c mashed bananas
2 c unpeeled shredded zucchini

Combine first 5 ingredients, set aside. Combine oil, eggs, sugar & flavorings and beat well. Stir in bananas & zucchini. Add flour stirring just until moistened. Stir in pecans.

Preheat oven 350. Pour into two greased loaf pans and bake 60-65 min until wooden pick comes out clean. Cool in pan 10 min then remove and cool completely on wire rack.

[NOTE: Lesson learned by TAZ from America’s Test Kitchen: After you grate the zucchini, put in a collander, sprinkle with salt, set aside and allow the excess water to drain… 30min or so. THEN, rinse well, the zucchini does not absorb the salt, the salt pulls excess moisture from the zucchini]

TIP: wring shredded zucchini in kitchen towel to remove excess water

Posted in Breads, Patsy's | Leave a comment

Patsy’s Banana Bread

Posted on November 19, 2010 by tazscott

Print this recipe in .pdf: Patsy’s Banana Bread.pdf

PATSY’S BANANA BREAD
SINGLE DOUBLE
  • 1 3/4 c flour (210g)
  • 1 1/4 tsp bking pwdr
  • 3/4 tsp salt
  • 1/2 tsp bking soda
  • 2/3 c sugar
  • 1/3 c butter
  • 2 eggs
  • 2 tbls milk
  • 1 c mashed banana
  • 1/4 c chopped nuts
  • 3 1/2 c flour (420g) [high alt 475g]
  • 2 1/2 tsp bking pwdr
  • 1 1/2 tsp salt
  • 1 tsp bking soda
  • 1 1/3 c sugar
  • 2/3 c butter
  • 4 eggs
  • 4 tbls. milk
  • 2 c mashed banana
  • 1/2 c chopped nuts
it’s not so much about the amount of ingredients but how you prepare them! 

oven 350 (high altitude try 325)

TIPS from Patsy: Use HIGH quality NEW ingredients. sift flour BEFORE measuring carefully (do not pack down). then sift all dry ingredients together (except sugar). bring butter, milk and eggs to room temperature before baking. DO NOT MELT BUTTER.

stir dry ingredients (except sugar), set aside. cream sugar & butter until light (scraping bowl often), add eggs one at a time, and the milk, beating till smooth after each addition. add flour mixture & banana alternately to the creamed mixture, beating until smooth after each addition. fold in nuts. grease 8x4x2 loaf pan (only fill pans/cups 2/3-3/4 full (muffins 1/3 cup) so they have room to rise), bake 50-55 min (til a wooden pick inserted in center comes out clean, cool IN PAN for 10min, then remove from pan and immediately wrap tightly in foil [NOTE: the foil was mom’s alteration when she was here in person].

[NOTE: I (TAZ) have found that a double batch will make 5-7 mini loaf pans, bake for 30-35 min, muffins bake for 20-25 min and mini-muffins bake for 15-20 min. YOUR times may need adjusting as I live at high altitude.]

wanna see the ORIGINAL

[DISCLAIMER: This is mom’s (Patsy’s) recipe… if she tells you something different, I’d believe HER! 😉 ]

[NOTES: my changes for altitude.

Oven 365F. Use 3 3/4 c (475g-485g) flour. Use a bit LESS baking powder, baking soda & sugar; and a bit more milk.
I add 1 tsp cinnamon sifted w/dry ingredients. 1 tsp vanilla to milk. 1/4+ cup works in muffin cups, 1/3 cup is too much! bake muffin 10min then rotate and cook 5-10min longer. ]

Posted in Breads, Patsy's | 2 Comments

Quaker Corn Bread

Posted on November 3, 2010 by tazscott

Easy Corn Bread

Ingredients

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Preparations

Heat oven to 400° F. Grease 8 or 9-inch pan.
Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
Recipe Yield: Aproximately 9 servings

Serving Size: 1/9

Nutrition Information:
Calories: 143, Calories from Fat: , Total Fat: 6.8g, Saturated Fat: 0.9g, Cholesterol: 0.5mg, Sodium: 172.5mg, Total Carbohydrates: 23.1g, Dietary Fiber: 1.1g, Protein: 4.3g

NOTE: if you add corn, drain or add cream-style directly with wet ingredients. add approx 10min to cook time.

Posted in Breads, Casserole | Leave a comment

Blender Mayonnaise

Posted on November 2, 2010 by tazscott

Blender Mayonnaise
1 egg equivalent or egg substitute, should contain
egg whites and NO salt
1 teaspoon non-iodized salt
1 teaspoon sugar
1/2 teaspoon prepared mustard with no salt
added (look in a health food
store)
1/2 teaspoon paprika
3 Tablespoons cider vinegar
1 cup corn oil
Put the first 6 ingredients in a blender and blend for a
few seconds until mixed. Careful now, keep the blender
lid mostly on as this will splash. SLOWLY add the oil
while blending at lowest speed. Mixture will thicken
up quickly. You may have to stir with a spoon, as it
will be quite thick (turn off the blender when stirring).
Spoon mixture into an airtight container. Chill in the
refrigerator before use.
Makes about 1-1/2 cups of mayonnaise.

Posted in Condiments, Eggs | Leave a comment

Welcome

Posted on November 1, 2010 by tazscott

My mom [Patsy] has a treasured collection of recipes gathered over many years.  Sometime ago, she brought all her recipes over and I scanned them as .jpg images.  Over the past few years, I have been getting requests for copies of these recipes from other family members 😉  This site is a tribute to those recipes and as time permits, I will upload more of her recipes.  But… please feel free to upload some of your own favorites.  It’ll give you a great place to always have access to it and allow you to share it with others.  HOWEVER… I am going to require you to create an account to help me prevent spammers.

ENJOY!

Posted in uncategorized | Leave a comment

Hamburger Buns

Posted on March 12, 2010 by tazscott

Hamburger Buns
oven 400

6 Buns
* 1/2 c milk
* 1/2 c water
* 1 TBLS butter
* 1-1/2 tsp sugar
* 3/4 tsp salt
* 2-3/4 cups all-purpose flour
* 1/2 (.25 ounce) pack active dry yeast (1 1/4 tsp)
* 1/2 egg yolk
* 1-1/2 tsp water

Oven 400

1. Combine the milk, water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm (110 deg). If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

Posted in Breads, Rolls and Biscuits | Leave a comment