Pup Cakes

A treat for man's best friend. See Spot run to the kitchen!

• 1-1/4 c. rolled oats
• 1 c. buttermilk
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1 lg. egg
• 1/4 c. honey
• 1/2 c. butter, melted
• 1/3 c. brown sugar, firmly packed
• 1 c. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Combine the oats, buttermilk and spices in a large bowl and let sit for one hour.

Preheat the oven to 350.

Meanwhile, line with mini cupcake papers, a 24-mini muffin tin.

Add all other ingredients to oat mixture, and stir to combine.

Scoop the batter into the muffin tins and bake for about 20 minutes, or until golden brown and firm.

Diced Chicken and Noodles

• 4 c. cooked chicken, diced
• 8 c. chicken broth
• 1 c. diced celery
• 1/3 c. finely minced onion
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 1 garlic clove, minced
• 3 c. thick egg noodles, broken into pieces

In a large soup pot, combine the chicken, celery, onion, salt, pepper, thyme and garlic. Pour chicken broth over. Taste and adjust seasonings. Bring to a boil, lower heat and simmer 20 minutes, or until vegetables are tender. Add uncooked noodles to boiling chicken broth. Boil lightly until noodles are tender, 20 minutes.  Serves 6.

Boiled Cabbage

• 1 med. head cabbage
• 4 slices bacon fried crisp and crumbled -OR-
• 3 T. butter
• salt and pepper, to taste

Cut the cabbage into narrow wedges. Place in soup kettle with a generous amount of water. Cook, uncovered, until fork-tender. Drain. Season with bacon or butter. Add salt and pepper, to taste. Serve hot. 6 servings.

Oven Beef Stew

• 3 T. butter
• 1 med. onion, chopped
• 2 garlic cloves, minced
• 1-1/2 lb. lean stew beef, cubed
• 1/2 c. flour
• salt & pepper, to taste
• 1/2 c. celery, diced
• 2 lg. carrots, peeled and cubed
• 2 lg. potatoes, peeled and cubed
• 2 c. beef broth

Preheat oven to 350.

Heat butter in a a large skillet and saute the onion and garlic until just tender. Remove and set aside.

Dredge the cubes of meat in the flour which has been seasoned with salt and pepper.  Add to the skillet and brown in the butter. Use more butter if needed, but not too much, or the stew will be greasy.

Layer the rare meat, onions, garlic and vegetables in a large covered casserole dish; salting and peppering as desired between layers. Pour the broth over all, adding more water if needed so that the layers are almost completely covered.

Cover casserole and bake until meat and vegetables are tender; about 1 to 1-1/2 hours.

Great Grandma's Brown Sugar Prune Cake

• 1/2 c. butter, softened
• 1-1/2 c. brown sugar, firmly packed
• 2 eggs, beaten to a froth
• 1/2 c. chopped prunes (softened in hot water)
• 1-1/2 c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• Dash cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• Pinch cloves
• 2/3 c. buttermilk
• 1/2 c. pecans, finely chopped

Preheat oven to 350. Thoroughly grease and flour a 9-inch square pan.

In a large bowl, cream butter and sugar together until light and fluffy. Blend in eggs, then stir in prunes.

In a medium bowl, sift together the flour, baking soda, salt and spices. Alternately add flour mixture with buttermilk to the creamed mixture. Fold in pecans, then pour the batter into prepared pan.

Bake for about 40-50 minutes, until a toothpick inserted into center comes away clean. Serve warm or cold with a dollop of sweetened whipped cream.

Old-Fashioned Oatmeal Date Bars

• 1/2 c. all-purpose flour
• 3/4 c. whole-wheat flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• Pinch of cloves
• 1/2 c. butter, softened
• 3/4 c. honey
• 2 eggs
• 1/3 c. milk
• 1 c. quick oats
• 1-1/2 c. pitted, chopped dates
• 1-1/2 c. coarsely chopped walnuts
• Powdered sugar, to dust

Preheat oven to 375. Lightly grease a 13 X 9-inch pan.

In a medium bowl, sift together the flours, baking powder, soda and spices; set aside.

In a large bowl, beat butter with the honey until fluffy. Add eggs and continue beating. Stir in the milk, then the flour mixture just until ingredients are combined. Fold in oats, dates and walnuts. Turn out into prepared pan.

Bake for 30-40 minutes, or until a toothpick inserted in center comes away clean. Remove from oven onto a wire rack to cool. Dust with powdered sugar while still warm. Makes 36 small bars.

Medium White Sauce

• 2 T. butter
• 2 T. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. milk

Melt butter in saucepan; stir in flour, salt and pepper. Cook and stir until mixture begins to bubble. Gradually stir in the milk until mixture is smooth and thickened.  Makes 1 cup. Double recipe as needed.

Chicken a la King

• 2 c. cooked, diced chicken
• 1/2 lb. mushrooms, washed and sliced
• 4 T. butter
• 1 green pepper, diced
• 1 red pepper, diced
• 2 T. flour
• 1 c. milk
• 1 c. half-n-half
• salt & pepper, to taste
• fresh parsley, chopped

In a heavy skillet, saute the mushrooms and peppers until soft. Add in the flour and stir until well blended. Slowly add in the milk and half-n-half. Bring to a low boil, and stir until thickened. Stir in the chicken; season with salt and pepper. Serve over biscuits, toast points or buttermilk waffles. Garnish with the chopped parsley.  Makes 3 hearty servings; easily doubled.

Note: Substitute frozen peas for the green pepper, if you like.

Hamburger Hot-Dish

• 1 lb. lean ground beef
• salt & pepper, to taste
• 1 garlic clove, minced
• 1/2 lb. American cheese
• 2 oz. can sliced black olives, drained
• 2 c. flat egg noodles, cooked as directed on package
• 15 oz. stewed tomatoes, undrained
• 1/4 c. water

Brown the beef, along with the salt, pepper and garlic. Layer all ingredients in a greased casserole dish. Rinse out the tomato can with the 1/4 cup of water and pour over all. Cook, uncovered, at 350 for 30-40 minutes, or until hot and bubbly. Serve with a side salad for a filling meal.  Serves 4.

Country-Style Potatoes

• 1/4 c. minced onion
• 4 T. butter
• 6 c. red potatoes, boiled, peeled and diced
• salt & pepper, to taste
• 2 T. fresh, minced parsley

In a large frying pan, brown the onion in the butter. Add prepared potatoes and salt and pepper, to taste. Turn heat down, and cook slowly, stirring often, until browned. Serve hot, sprinkled with parsley.

Golden Cake

• 3/4 c. butter (no substitutes)
• 1-1/2 c. sugar
• 1 tsp. lemon extract
• 8 egg yolks, well beaten
• 3 c. cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk

Preheat oven to 375. Generously grease and flour 3 (9-inch) layer pans.

Cream together the butter and sugar until smooth. Stir in the extract. Add eggs and continue beating.

Sift together the flour, baking powder and salt. Add to the egg mixture alternately with the milk. Turn batter into the prepared pans.

Bake for about 20 minutes, or until the cake springs back when touched. Allow to cool in pans for 10 minutes before turning out onto cooling racks.

Golden Glow Frosting

• 1/2 c. softened butter
• 4-1/2 c. powdered sugar
• 1 tsp. lemon extract
• 2 T. grated orange zest
• 3 T. orange juice (more as needed)

Blend together the butter and sugar. Stir in lemon extract, orange zest and juice; beat until frosting is a spreadable consistency.

Note: This cake is a great way to use-up egg yolks!

Pumpkin Nutbread

• 3 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 4 eggs
• 2 c. brown sugar, firmly packed
• 2 c. cooked pumpkin
• 1-1/4 c. melted butter
• 1 c. chopped walnuts or pecans

Preheat oven to 350. Generously grease and flour 2(9X5) loaf pans.

Sift together dry ingredients; set aside.

In a large bowl, beat eggs until thick; gradually add in sugar. Whip in the pumpkin and melted butter. Gradually add the dry ingredients into mixture. Fold in nuts, then pour batter into prepared pans.

Bake until well-risen, golden brown and firm to the touch. Remove from oven and allow to cool in pans for 10 minutes before turning out. Serve either warm or cold.

Zucchini Loaf

• 4 med. zucchinis, sliced
• 1 lg. onion, diced
• 1 green pepper, diced
• 1 sweet red pepper, diced
• 4 garlic cloves, minced
• Minced herbs (fresh parsley, thyme, basil)
• 2 eggs
• 1/3 c. milk
• 8 slices wheat bread
• 2 eggs, hard-boiled and mashed
• salt & pepper, to taste
• Olive oil

Preheat oven to 350.

Gently saute the zucchini, onion and peppers in olive oil in a large skillet. Remove from heat, add the minced garlic and herbs, then cover the skillet.

In a large deep bowl, beat the 2 eggs and the milk together. Add salt and pepper, and continue beating. Slowly crumble the bread slices into the bowl; add the well mashed hard-boiled eggs and the vegetables. With greased hands, mix and blend the contents of the bowl thoroughly and form into a large round ball. Refrigerate it in the bowl for at least 2 hours.

Press the zucchini loaf into a well buttered pan. Bake for 25-30 minutes.

NOTE: This attractive and easy-to-prepare vegetarian dish may be served either hot or cold. Serves 6.

Vegetable-Noodle Casserole

• 12 oz. broad egg noodles
• 2 c. diced eggplant
• 2 med. tomatoes, sliced
• 1 green pepper, chopped
• 1 onion, chopped
• 1 T. chopped fresh parsley
• garlic powder
• salt & pepper, to taste
• 1 c. grated yellow American cheese
• Parmesan cheese

Preheat oven to 350.

Cook noodles according to package directions, and drain.

Saute vegetables and seasonings until tender. Combine noodles, vegetable mixture and cheese in a buttered casserole dish. Sprinkle with Parmesan. Bake uncovered for 35-40 minutes. Serves 4.

Cream of Asparagus Soup

• 1/2 lb. fresh asparagus, trimmed and cut into 1/2" pieces
• 1 potato, diced
• 1 onion, diced
• 1 med. carrot, sliced
• 2 qt. water
• 1 c. heavy cream
• 2 T. butter
• salt & pepper, to taste

Cook the vegetables in the salted water until they are tender. Puree the soup using a handheld blender, or pass through a stand blender.

Add heavy cream, butter and salt and pepper, to taste. Stir and cook over low heat for about 10 minutes, or until hot.

NOTE: For a thicker consistency, substitute 1 cup of  white sauce for the heavy cream. Serves 4.

Twelfth Night Cake

• 1 c. shortening
• 2-2/3 c. sugar
• 5-1/2 c. flour
• 5 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 c. milk
• 6 egg whites, beaten stiff
• 2 tsp. vanilla extract

Preheat oven to 375. Cream shortening and sugar until fluffy. Stir dry ingredients together. Add milk alternately with sifted dry ingredients to the creamed mixture.

Fold in beaten egg whites. Add vanilla and stir.

Divide batter evenly among three 9-inch greased layer pans and bake for about 30 minutes.


Icing

• 2 c. confectioner's sugar
• 1/2 c. butter
• 2 T. cream

Beat together until stiff. Spread icing between layers and as a frosting. Decorate the top with a crown of gumdrops.

Weekly Menu #2

Breakfast Choices:

Bagels w/ cream cheese and berries
Yogurt w/ granola

Lunch Choices:

Hummus, carrots and pita chips
Turkey Sandwich
Dinner:

• Harlot's Sauce w/ Crusty Bread
• Hot Dogs, Baked Beans, Evelyn's Macaroni and Cheese
• Split Pea Soup w/ Rolls
• Roast Beef, Potatoes or Noodles, Peas

Leftovers for 2 days.

Special Treat/Dessert:

Jello w/ fruit

Lunch Ideas

• Tuna salad sandwich
• Egg salad sandwich
• Turkey & tomato sandwich
• BLT
• Salami & cheese bagel
• Grilled cheese w/ soup
• Bowl of soup & crackers
• Chicken salad croissant
• Mixed veggie salad
• Deviled eggs & salad
• Chili dogs
• Hot dogs and baked beans
• Baked potato w/ toppings
• Broccoli & tomato pie
• Ham barbecues & chips
• Spinach quiche
• Baked chicken w/ veggies
• Cold pasta salad
• Chicken or turkey wraps
• Fruit, cheese and crackers
• Carrots & hummus w/ pitas

Breakfast Ideas

• Quiche and fresh fruit
• Cold or hot cereal with fruit
• Bacon, eggs and toast
• Yogurt w/ granola and juice
• Egg McMuffin (homemade)
• Muffins with fruit and juice
• Baked Oatmeal
• Toast w/ peanut butter, raisins & honey
• Egg casserole made w/ meat and/or veggies
• Scrambled eggs w/ tomatoes
• Pancakes or waffles
• French toast w/ fruit
• Creamed eggs over biscuits
• Creamed chipped beef over toast
• Fruit smoothie
• Bagels w/ cream cheese and strawberries
• Yogurt and fruit
• Cinnamon rolls
• Baked French toast
• Crusty bread w/ cheese and grapes
• Cottage cheese and fruit

Harlot's Sauce

• 3 garlic cloves, minced
• 2 T. olive oil
• 2 (28 oz.) cans Italian diced tomatoes, undrained
• 6 oz. can black olives, drained & chopped
• 4 T. capers, drained
• 8 fresh basil leaves, chopped
• 1/4 tsp. red pepper flakes

Saute garlic in the oil until soft and golden brown. Add the tomatoes and simmer for 10 minutes. Add the remaining ingredients and simmer in uncovered pot for 30 minutes, or until sauce has thickened. Serve over thin spaghetti with lots of Parmesan cheese.