Garner Family Cook Book: February 2010

Thai Peanut Butter Chicken

>> Monday, February 15, 2010

1/4 c. peanut butter
1 T curry powder
1 tsp. salt
1 tsp. pepper
1/8 c. lemon juice
2 T brown sugar
1/4 c. soy sauce
2 T fresh ginger, grated
3 garlic cloves, minced
2 T peanut oil
2 tsp. Asian style hot sauce

Mix all marinade ingredients together. Place wings into several extra large plastic zipper bags. Pour marinade over wings or chicken breasts. Marinate for at least 4 hours or overnight.

Grill wings over a medium-hot grill for about 8-10 minutes per side or until completely cooked and dark brown, carefully baste once or twice during cooking.
*We aren’t fans of wings with all the skin and bones, so we use boneless skinless chicken breasts or tenders.

Peanut Brittle

1 c. sugar
½ c. karo syrup
1 T. water

Bring to a boil and then add:

1 T. butter/margarine

Boil 1-2 minutes until the bubbles are thick then add:

1 c. salted peanuts

boil until the candy is the color of light peanut butter then add:

1 tsp. soda

Stir quickly then pour onto a very well buttered pan, spread it thin then allow to cool.

May add coconut and cashews instead of peanuts. If using raw peanuts, add ¼ teaspoon of salt and cook the peanuts in the candy at the same time you add the butter.

My Dad and I have been making this recipe for years, sometimes as many as 50 batches at Christmas time. I know when it is done by color, not by time or temperature. This is the best peanut brittle recipe I have tasted!

Easy Candy

2 c. sugar
¼ c. cocoa
1 cube margarine
½ c. milk
¼ tsp. salt

Boil for 1 minute. Remove from heat and add:

2 ½ c. Oatmeal
1 tsp Vanilla
1 c. Peanut butter

Scoop onto wax paper and let cool.

Texas Sheetcake

2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
1 c. butter
1 c. water
1/3 c. unsweetened cocoa powder
2 eggs
1/2 c. buttermilk or sour milk
1 1/2 tsp. vanilla
Chocolate Frosting:
1/4 c. butter
3 T unsweetened cocoa
3 T buttermilk
2 1/4 c. sifted confectioners' sugar
1/2 tsp. vanilla
1/2 c. chopped pecans, optional

PREPARATION:

Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

Coconut Pecan Frosting

1 c. sugar
½ c. margarine or butter
1 c. evaporated milk
1 tsp. vanilla
3 large egg yolks (if you get whites in this it looks really ugly)
1 1/3 c. flaked coconut
1 c. chopped pecans

1. Mix sugar, margarine, milk, and egg yolks in 2 quart saucepan. Cook over medium high heat for 12 to 15 minutes, stirring constantly, until thick.
2. Stir in coconut, pecans and vanilla.
3. Cool about 15 minutes, beating occasionally until spreadable.

Orange Bisquits

2 Cans refrigerator biscuits
½ Cube of Butter, melted
½ c. Sugar
½ Can Frozen Orange Juice

Mix together and pour in the bottom of cake pan. Then dip 2 cans of biscuits on both sides in the orange sauce and arrange in the pan. Bake at 350º for 10 to 15 minutes.

Pam's Indian Fry Bread

Dissolve:
1 T yeast
1 tsp. sugar
½ c. very warm water.

In a separate bowl combine:
3 T of butter
1 ½ c. warm water
1 ½ tsp. salt
¼ c. sugar.

Mix together with the yeast.
Add 3 cups of flour.

Slowly add up to another cup of flour as needed to make dough that isn’t too sticky, but too much flour will make it tough. Pull of a chunk the size of a golf ball. Roll it out or pat it out to ¼ inch thickness. Fry it in oil that is very hot, but not smoking. Smoking oil will burn or under cook the frybread. Cook till golden brown on both sides. Drain on paper towel or napkin.

Pam's Breadsticks

1 1/3 c. warm water
3 T butter, softened
4 c. bread flour
2 tsp. salt
1/4 c. white sugar
1/4 c. sesame seeds
2 T dry milk powder
2 1/2 tsp. active dry yeast

Preheat oven to 375°

Divide dough into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans.

Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool.

Taco Soup

>> Tuesday, February 9, 2010

1 - lb. lean ground beef (Or 3 chicken breasts cooked & Shredded)
1 - large onion, chopped
3 - 15 1/4 oz. cans Mexican -style chili beans undrained
1 - 15 1/4oz. can of whole kernel corn,undrained
1 - 14 1/2oz. can of diced tomatoes, undrained
1 -15 oz. can tomato sauce
1 - 4.5 oz. can chopped green chilies
1 - 1 oz. envelope Ranch-style dressing mix
1- 1 1/4oz. envelope taco seasoning mix
1 1/2 c. water (optional)

Cook beef and onions in a pot over med-high heat (or Saute onions and add chicken towards the end to head up and season)

Season with garlic powder and pepper (Don't use salt since seasoning mixes have enough usually)

When meat is done stir in the ranch and taco seasonings and remaining ingredients (it may look really thick at first but it gets soupier as it sits)

Bring to a boil then reduce heat and simmer uncovered for 15 min stirring occasionally

Toppings: Corn Chips, Shredded Lettuce, Chopped Tomato, Sour Cream, Shredded Cheese, Avocado

Makes about 3 1/2 qts.

Canned Mushrooms

>> Saturday, February 6, 2010

10 lb. Mushrooms
Beef or Chicken Bullion
1/2 tsp. citric acid per jar*

Wash mushrooms thoroughly and soak in cold water for 10 minutes
Slice mushrooms as desired
Place mushrooms in large saucepan covered in an inch of water
Bring to a boil - boil 5 minutes then remove from heat
Add 1tsp. chicken or beef bullion to each pint jar
Add mushrooms to jar - fill in with juice (leave 1 inch at the top)

*Citric acid is to keep mushrooms from browning, it is not needed for the recipe and is completely optional

Water Bath Instructions

Place readied jars in water bath canning pot
Cover with one inch of warm water
Cover, turn burner on high and bring water to a boil
Process covered according to canning directions
Remove pot from heat once time is completed and allow water to cool down for a few minutes with lid off before removing jars from water

Canned Bread and Butter Zucchini Pickles

16 c. Fresh Zucchini, sliced
4 c. Onions, thinly sliced
1/2 c. Pickling Salt (not iodized)
4 c. White Vinegar (okay to substitute other vinegars if you don't have enough white)
2 c. Sugar
4 T. Mustard Seed
2 T. Celery Seed
2 tsp. Ground Tumeric
Garlic Cloves, sliced (optional)

Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 in. space at the top. Adjust caps and process in a boiling water bath 15 minutes.

Sharon's Hot Fudge Topping

3/4 cup Sugar
1/2 cup Cocoa
1/2 cup + 2 T Evaporated Milk
1/3 cup Corn Syrup
1/3 cup Butter
1 tsp Vanilla

In a small sauce pan add sugar and cocoa. Blend in evaporated milk, corn syrup and mix at a medium heat stirring constantly until it boils. Boil and stir for one minute. Remove from heat and stir in butter and vanilla. Serve warm.

Aunt Diane Hathcock's Tart/Quiche Shell

1/2 cup Butter
3 oz. Cream Cheese
1 cup Flour

Mix ingredients thoroughly. Dough should be cold. Roll into balls and placed into tart pants. With thumb or tart press, press in center of ball to create a "crust". If you are making quiche or pecan tarts, add your filling to the crust before baking. If you are filling the tarts with pie filling, pudding, etc, then bake the shells empty.

Bake:

425°, 8-10 (bake until light gold color)

Makes 1 dozen small tart shells.

Wilton Buttercream Frosting

1/2 c. White pure vegetable shortening
1/4 c. Milk or 1/3 c. Whipping Cream (water can be used in place of milk)
1/2 tsp. Salt
1/2 tsp. Flavoring (clear vanilla, butter, almond extract, etc.)
1 lb. (4 cups) Powdered Sugar

Put all ingredients except powdered sugar into mixing bowl
Add 1/2 c. powdered sugar and mix well
Slowly add powdered sugar, stirring between each addition
If you want a thinner consistency of frosting add milk or water 1 tsp. at a time to thin

For chocolate buttercream add 1/2 c. dark cocoa and a little extra water

Strawberry Jello Pretzel Dessert

Layer 1
2 c. Pretzels, crushed
3/4 c. Butter, melted
3 T. Sugar

Preheat oven to 400°
Mix ingredients together and press flat into a 9x13 in. pan
Bake 5 minutes, remove from heat and let cool

Layer 2
8 oz. Cream Cheese, softened
1 c. Sugar
8 oz. Cool Whip

Mix until smooth
Spread over pretzel layer

Layer 3
2 3oz. Packages Strawberry Jello
2 c. Boiling Water
2 10oz. Packages Frozen Strawberries

Mix jello and boiling water
Add sliced strawberries
Refrigerate until slightly jelled (about 1 hour)
Pour over cream cheese mixture in pan
Refrigerate until set

Cheese Ball

>> Friday, February 5, 2010

16 oz Hot Velveeta or Queso Blanco with Jalapeno {Kroger Brand}
2 8oz. Packages Cream Cheese - Room Temperature
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
Chopped Pecans

Mix with electric mixer. Divide into two balls and roll in chopped pecans.
Serve with crackers

Butterscotch Apple Cake

1 c. Vegetable Oil
2 c. Sugar
2 eggs
2 c. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Vanilla
3 c. Chopped, peeled apples {3-4 apples}
1 c. Chopped Pecans
1 c. Butterscotch Morsels
Caramel Sauce & Whipped Cream for Topping

Mix together oil and sugar. Add eggs one at a time beating after each. Add flour, soda, powder, salt and cinnamon - beat well. Stir in vanilla, apples and pecans.

Spread mixture evenly in a greased 9x13 pan - sprinkle butterscotch chips on top.

Bake 55 minutes at 350 degrees.

Cool completely in pan. Serve garnished with caramel sauce and whipped cream.

Betty Crocker's Pie Crust

Single Crust Pie:
1 1/2 c. Flour
1/2 tsp. Salt
1/2 c. Shortening
4-5 T. Cold Water

Double Crust Pie:
2 c. Flour
1 tsp. Salt
2/3 c. Shortening
5-7 T. Cold Water

Stir together flour and salt
Cut in shortening until pea size
Add water until workable

For pre-baked crust poke bottom of crust with fork
Bake at 450 degrees 10-12 minutes

Steak Soup

1 Stick Butter
1 c. Flour
1/2 Gallon Water
2 c. Ground Beef - Sautéed
1 c. Onion - Chopped
1 c. Carrots - Chopped
1 c. Celery - Chopped
2 c. Frozen Mixed Vegetables
2 Lg. Cubes Beef Bullion
1 tsp. Salt
2 Potatoes - Cut Small
1 Can Crushed Tomatoes
1 tsp. Pepper

Make rue with flour and butter - add water

Sautee vegetables until wilted add to soup with beef

Bring to a boil then simmer until vegetables are done

Sarah's Potato Soup

8 Potatoes {Preferably Red}
6 Celery Stalks
4 Carrots
1/2 Large Onion
6 Slices Bacon
2 T. Chicken Bullion
1 qt. Half & Half or Cream

Chop potatoes - place in pot and cover with water and chicken bullion
Bring to a boil then lower to medium heat

Sautee bacon, drain fat and chop
Chop vegetables and sautee in bacon fat until wilted

Add vegetables and bacon to potatoes and cook until potatoes are done.
Slightly mash with potato masher - add cream and salt and pepper to taste

Corn Chowder

4 T. Butter or Margarine
6 T. Onion - Chopped
3/4 c. Celery - Diced
2 1/2 c. Hot Water
2 c. Raw Potato - Chopped into 1/2 in. Cubes
3 c. Frozen Corn - Thawed
2 T. Sugar
2 tsp. Salt
Pinch of White Pepper
3 T. Flour
1 qt. Half & Half

Melt butter in pan - simmer onion and celery on medium heat until soft but not brown.

Add water, potato, corn and seasonings - cover and simmer 30 minutes or until potatoes are barely tender

Whisk flour into 1 cup of half & half and stir into the soup - add remaining half & half.
Simmer 15 minutes until soup is creamy

Salt and pepper as needed

*Thin with milk or thicken by simmering longer

Poppy Seed Salad & Dressing

Dressing:
2 c. Oil
1 1/2 c. Sugar
2 tsp. Dry Mustard
2 tsp. Salt
2/3 c. Vinegar
3 T. Poppy Seeds
2 T. Onion Juice

Stir together, store in fridge.
Shake before serving

Salad:
1 Head Dark Leaf Lettuce - Shredded
1/2 Bunch Green Onions
11 oz. Can Mandarin Oranges
1/2 c. Toasted Slivered Almonds

Mix together in bowl, add dressing before serving

Panang Curry

>> Thursday, February 4, 2010

1 or 2 heaping tablespoons of curry paste
2 cans coconut milk
chicken breasts- 2 or 3 lbs max
meat tenderizer
olive oil
1/2 yellow onion
2 red bell peppers
1 green bell pepper
broccoli
zucchini
(you can use any veggies i guess- but this is what i like- and i use what ever bell peppers are on sale)
kaafir lime leaf
(these were way hard to find an i only found them dried at one asian super market- they even had a different name on the package- but when i compared them to pictures on the internet i confirmed that they were probably the same thing).
jasmine rice- steamed

chop the chicken into bite size pieces, sprinkle with meat tenderizer and saute in olive oil with chopped onions and bell peppers.
when chicken is cooked add coconut milk and curry paste as well as dried kaffir lime leaf- let simmer for a while.
steam other veggies.
remove lime leaf
serve curry over rice and steamed veggies.
yum.

Buttermilk Syrup

Buttermilk Syrup

½ c. Butter
¾ c. Sugar
½ c. Buttermilk*

Bring to a boil then remove from heat and add:

½ tsp. Baking soda
1 tsp. Vanilla

Stir vigorously and serve warm

*You can also make your own buttermilk by adding 1Tbsp. of vinegar or lemon juice per cup of regular milk. Stir and let sit for a few minutes then stir again before using.

Pumpkin Waffles

2 ½ c. Flour
1 T. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. baking soda
½ tsp. Salt
½ tsp. Nutmeg
¼ tsp. cloves
4 Large eggs
2 c. Buttermilk*
1 c. Canned pumpkin
½ c. Brown sugar
¼ c. Unsalted butter (melted)
1 tsp. Vanilla

Combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves and set aside
In a large bowl whisk together eggs, buttermilk, pumpkin, brown sugar, butter and vanilla until well blended
Whisk in flour mixture and blend until smooth
Cook in waffle maker and serve warm with buttermilk syrup or topped with warm pears spiced with cinnamon and sugar

*You can also make your own buttermilk by adding 1Tbsp. of vinegar or lemon juice per cup of regular milk. Stir and let sit for a few minutes then stir again before using.

Pam's Rolls

½ c. Warm water
2 T. Yeast
2T. Sugar

Mix together in bowl and let sit 5 minutes to activate yeast

1/2 c. Margarine, melted
1 1/2 c. Warm Milk
1 tsp. Salt
3 eggs
1/2 c. Sugar

Add to yeast mixture - mix until well blended
Add flour until it looks like stiff cookie dough (about 5 or 6 cups)
Cover and let rise until doubled in size

Once risen, roll out on a floured surface 1/4 inch thick
Spread lightly with butter or margarine and sprinkle with more sugar

Using a pizza cutter, cut into triangular wedges and roll starting with the wide end rolling toward point

Bake at 375° for 7-8 minutes

*I have been asked if you really need to sprinkle these rolls with sugar? If you don’t, no one will ask you for the recipe (this was the response I got from the friend that shared this recipe with me so I always sprinkle with sugar)!

** Another variation is to spread with butter, then frozen orange juice concentrate, then sugar.

*** I also use this recipe for cinnamon rolls, sprinkle with brown sugar and cinnamon, roll up, then cut into 1 inch rolls. Frost while warm.

Disneyland's Mint Julep

1 cup Sugar
3 tsp Lime Juice Concentrate
3 cups Soda Water
6 tbsp Crème DeMenthe flavored syrup
6 oz. thawed Lemonade Concentrate

Dissolve sugar into soda water in a saucepan
Add lime juice and lemonade and bring to a boil
Remove from heat and add Crème DeMenthe
Chill
To serve, combine 3 parts syrup to 5 parts water - garnish with mint leaves and maraschino cherries

Jalapeno Jelly

13 large jalapeño peppers, seeded, finely chopped
1 c. cider vinegar 1 box SURE JELL Fruit Pectin
1/2 tsp. butter or margarine
5 c. sugar, measured into separate bowl
Green Food Coloring

Cut and chop Jalapenos, remove most seeds, depending on how hot you want the jelly
Blend Jalapenos and cider vinegar in blender until peppers are finely chopped
Put Jalapenos in 6-8qt saucepan - add 1 tsp butter to lessen foaming, add 1 package of sure jell
Bring mixture to a rolling boil
Stir in sugar and food coloring and return to boil stirring constantly - boil 1 minute
Pour into jars and process in boiling water bath for 15 minutes

Teriyaki Chicken Salad

Dressing:
½ c. Oil
½ c. Rice vinegar
½ c. Soy Sauce
4 T. Sugar

Salad
1 lb. Pasta (my favorite to use for this recipe is Campanelle)
¼ c. Sesame seeds – toasted in 1 T. oil
2 Chicken breasts – cooked and shredded
2/3 c. Parsley or Cilantro - Chopped
2/3 c. Green onions – Chopped

Whisk oil, vinegar, soy sauce and sugar together until blended
Toss with remaining ingredients
Chill overnight to let flavors blend before serving

Pioneer Woman's Baked Macaroni & Cheese

(Recipe taken directly from The Pioneer Woman website - meaning it's delicious)

4 c. dried macaroni
1/4 c. (1/2 stick, 4 tablespoons) butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 lb. cheese, grated
1/2 tsp. salt (more to taste)
1/2 tsp. seasoned salt (more to taste)
1 tsp. ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat.

Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth.
Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350° for 20 to 25 minutes or until bubbly and golden on top.

Cream Cheese Frosting

1/2 c. Butter (one stick), room temp.
1 8oz. Package Cream Cheese, room temp.
2-3 c. Powdered Sugar
1 tsp. Vanilla

Mix butter and cream cheese with electric mixer until smooth and well blended
Mix in Vanilla
Add sugar slowly until desired consistency is reached

Chocolate Mayonnaise Cake

I know, mayonnaise in cake sounds yucky - but it's SO good!

2 c. Flour
1 1/2 tsp. Baking Soda
4 T. Cocoa rounded
1 c. Sugar
1 1/2 tsp. Baking Powder
1 c. Cold Water
1 c. Mayonnaise
2 tsp. Vanilla

Preheat oven to 350°
Mix all ingredients together well
Pour into a 9 or 10 inch square pan
Bake 30 to 35 minutes

Best when topped with Cream Cheese frosting

Ham and Swiss Rolls

>> Wednesday, February 3, 2010

24 Rolls
Mayonnaise
12 Thick slices Black Forest deli ham
12 Slices Swiss Cheese
1/2 c. Butter melted
1 1/2 T. Mustard
1/2 tsp. Worcestershire Sauce
1 1/2 T. Poppy Seeds

Preheat oven to 350°
Slice rolls in half so they open
Spread mayo on top and bottom of the inside of each roll
Assemble rolls with 1/2 of a slice of each cheese and ham
Place rolls in baking pan or on a cookie sheet
In a bowl, whisk together butter, mustard, Worcestershire sauce and poppy seeds
Using a basting brush, brush the tops of all the rolls
Cover with tin foil
Bake 15-20 minutes or until heated through

Charcoal Room Cheesecake

Crust:
1pkg. Graham Crackers crushed
3 T. Butter melted
1/4 c. Sugar

Filling:
3 8oz. Packages Cream Cheese (room temperature)
1 c. Sugar
1 tsp. Vanilla
3 eggs (room temperature)

Topping:
16oz. Sour Cream
3 T. Sugar
1 tsp. Vanilla

Preheat oven to 350°

Mix crust ingredients in a bowl until well blended
Press into a 9" spring form pan or 9x13 casserole dish
Set aside

Mix cream cheese and 1c. sugar until smooth
Add eggs and 1 tsp. vanilla and mix until well blended
Pour into prepared graham cracker crust
Bake until set in center (about 40 minutes for the spring form pan)

Remove cheesecake from oven
Preheat oven to 500°

Mix ingredients for topping until well blended
Spread on top of baked filling
Bake at 500 for 5 minutes.

Best when chilled overnight
Serve with fruit, syrup or other toppings.

Variations:

Chocolate Turtle Cheesecake -
Use chocolate cookies in place of graham crackers and top with chocolate sauce, caramel and pecans.

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