Mueller Food

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    COOKINGWITH

    Three Generationsof

    Mueller Family Favorites

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    Appetizers & Snacks

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    Artichoke-Olive Crostini(from Smitten Kitchen - Adapted from Mario Batali) The first time I made this, I had to use the Magic Bullet because I don't have a food processor and it basically turned into a puree. But still pretty good! It forced me to buy capers for the first time. Now I just have to figure out what to do with the rest of the jar since I only used a tablespoon. I'm eating some leftovers right now! In addition for making great crostini, we tossed some of the leftover paste with pasta for dinner that next night and it was delicious. I think it would be especially good in a cold pasta dish, like a salad. posted by Bethie

    1 garlic clove, peeled and smashed1 cup large green pitted olives1 tablespoon capers, rinsed and drained1 15-ounce can of artichoke hearts, drained1/4 cup extra-virgin olive oil8 large slices of crusty bread

    Preheat the oven to 400F. In a food processor, process the garlic, olives, capers,artichoke hearts and olive oil to a coarse paste.

    Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread theolive paste thickly over the toasts and serve.

    Do ahead: The olive paste can be refrigerated for 2 days. Let it return to roomtemperature before using.

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    Chex Mix

    6 Tbsp. butter2 Tbsp. Worcestershire sauce1 tsp. seasoned salt

    tsp. garlic powder tsp. onion powder3 c. Corn Chex cereal3 c. Rice Chex cereal3 c. Wheat Chex cereal1 c. mixed nuts1 c. pretzels1 c. garlic-flavor bite-sized bagel chips, or regular-sized bagel chips broken into 1-inch

    pieces.

    Heat oven to 250 . Melt butter in large roasting pan in oven. Stir in seasonings.

    Gradually stir in remaining ingredients until evenly coated.Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store inairtight container.

    Makes 12 cups snack.

    Microwave Directions: Melt butter in large microwavable bowl, uncovered, on HIGH.

    Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.Microwave uncovered on HIGH 5-6 minutes, thoroughly stirring every 2 minutes.Spread on paper towels to cool.

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    Chili Brie and SourdoughA quick, easy (and impressive) appetizer for a party. Weve used it a lot in the winter. - Susan

    1 round loaf (1 lb.) sourdough bread1 wheel Brie cheese (8 oz.)

    1 Tbsp. soften butter1 tsp. chili powder tsp. dry mustard tsp. garlic powder tsp. sugar

    Preheat oven to 350 . Combine spices and sugar; set aside. Cut circle in top of breadand remove bread center to make room for Brie. Spread butter in bread; sprinkle with 2tsp. spice mixture.

    With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind

    from Brie and place in bread. Sprinkle Brie with remaining spice. Replace top of bread.Bake on baking sheet 20-30 minutes. To serve, remove bread top and break into bite-size pieces. Dip pieces in hot Brie.

    Dilly Beans(from Mom)

    Arrange the following in layers in crock or large bowl:

    Whole green beans, cleaned (or pickling cucumbers quartered or sliced)5-10 cloves garlic, quartered1-2 shakes red pepper flakes per layerFresh dill (or dill leaves and seed heads)

    Boil:2 quarts water1 c. distilled white vinegar4 Tbsp. canning salt (or Kosher salt)24 whole allspice

    Pour brine over beans/cucumbers. Add water if necessary to cover vegetables. Coverand let sit 1-2 days on counter . (I had them in a crock. I had an ice bream pail cover over the pickles and a covered container with water in it to weight it down and keep the pickles under the liquid. I covered the crock with a dish towel. Mom)

    On the 2 nd day, pack in jars and refrigerate . I washed and sterilized odd jars since these pickles do not get sealed. These are like a CLAUSSEN pickle product, but are not canned or processed to seal. Mom

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    Florentine Chicken Ring

    Hey cooking fans, Dad was talking about ways to use up all the canned chicken in the basement, so I passed this recipe on to him. I like to make it when company comes over for lunch! It makes a delicious appetizer but is way too rich for a main dish. posted by Laura

    1 can (10 ounces) chunk white chicken, drained and flaked1/2 cup red bell pepper, chopped1 package (10 ounces) frozen chopped spinach, thawed and well drained1 cup (4 ounces) shredded cheddar cheese1/3 cup mayonnaise1 teaspoon lemon zest1/2 teaspoon salt1/8 teaspoon ground nutmeg2 packages (8 ounces each) refrigerated crescent rolls

    Preheat oven to 375 .Add all the ingredients but the crescent rolls and mix well.

    Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on around baking stone with the wide ends of triangles overlapping in the center and pointstoward the outside (there should be a 5 inch diameter opening in center of the stone).

    Scoop chicken mixture evenly onto widest end of each triangle. Bring points of trianglesup over filling and tuck under wide ends of dough at center of ring (filling will not becompletely covered).

    Bake 20-25 minutes or until golden brown. Cut and serve.

    Yield: 8 servings(Approx. 400 calories and 27 grams of fat per serving. Yikes!)

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    Hot Spinach Artichoke DipBlog recipe posted by Maribeth

    1 small onion, finely chopped2 packages frozen chopped spinach (10 ounces each), thawed and squeezed dry

    8 ounces fat-free cream cheese1 cup reduced-fat sour cream (8 ounces) cup freshly grated Parmesan cheese (3 ounces)1 can water-packed artichoke hearts (14 ounces), drained and chopped teaspoon ground black pepper1/8 teaspoon crushed red-pepper flakes1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese

    Lightly coat a large nonstick skillet with nonstick spray and warm over medium heat.Add the onion and cook, stirring, for 5 minutes, or until soft. Stir in the spinach and cookfor 5 minutes, or until heated through.

    Reduce the heat to low and stir in the cream cheese and sour cream just until blendedand smooth. Stir in the parmesan and artichokes until blended. Remove from the heatand stir in the salt, black pepper, and red-pepper flakes.

    Transfer to a 1 quart microwaveable bowl and top with the Monterey Jack. Microwaveon high power for 2-3 minutes, or just until the cheese is melted. Serve warm.

    Hummus

    We LOVE red pepper hummus. Or any hummus really. Have I posted my recipe before? So fast and easy! So easy, fast, and delicious! I serve this for company as a veggie dip and it always goes fast. Posted by Laura

    1 can garbanzo beans1 T. olive oil1 t. lemon juiceTahini sauce (I usually skip this because it is expensive so I am unsure of the recommended

    amount)Garlic powder, or crushed fresh garlicOther spices to taste (onion, basil, peppers, whatever)

    Put it all in the blender until it looks like hummus.

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    Jalapeno PoppersBlog recipe posted by Laura

    Jalapenos (about 3 inches long work best) Flavored cream cheese (we like either the whipped chive or veggie)

    Bacon (I like the low sodium kind, jalapeno bacon is also delicious, but maybe that is something you can only buy down here?)

    Cut the peppers in half lengthwise. Leave the ends on them. Hollow out the jalapenos,being careful to rinse them well and remove all seeds or they will destroy your mouth.Wash your hands very thoroughly after handling them, or wear gloves.

    Do not, under any circumstances, rub your eye while working with the jalapenos. I found that out the hard way. Ask Stuart about his jalapeno choppin' story sometime. It's pretty funny.

    Fill the pepper halves with cream cheese and reassemble. Wrap with one raw baconslice. Spear with toothpick. Throw on the grill until the bacon looks done and the creamcheese is threatening to escape.

    DELICIOUS!

    Lauras Texas Caviar

    2 cans of Black Eyed Peas1 can of White Hominy corn1 can black beans1 garbonzo beans2 large tomatoes chopped1 medium green bell pepper chopped4 green (spring) onions chopped (top & bottom) cup fresh parsley chopped2 cloves of garlic minced cup finely chopped jalapenos cup finely chopped red onions chopped cilantro1 bottle of italian dressing

    All "chopped" items should be cut to a size half way between the black eyed peas andthe hominy corn.

    Combine all ingredients in a large bowl. Cover and refrigerate for at least 2 hours beforeserving, overnight refrigeration is best. Drain and serve.

    Additional items may be added to taste!

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    Mystery BitesBlog recipe posted by Maribeth

    2 cans flaky biscuits1 cup butter

    4-6 ounces blue cheeseCrumble 4 to 6 ounces of blue cheese. Next, place two sticks of regular salted butter ona baking sheet and throw the crumbled blue cheese on top of it. Place into a 350 ovenfor a couple of minutes until the butter and cheese have melted.

    Meanwhile, quarter each biscuit. Pull the pan of butter and cheese out of the oven andstir it around so that the cheese is spread out a bit. Dump all of the little biscuit piecesonto the pan and coat them thoroughly in the butter and cheese.

    Bake for about 8-12 minutes. Watch them so they wont burn. Remove them from the

    oven when they are golden brown and brush with leftover butter using a pastry brush.

    Olive Cheese BreadBlog recipe posted by Maribeth

    1 regular can whole black (ripe) olives1 6-oz jar pimiento-stuffed olives2 green onions pound Monterey Jack cheese cup real mayonnaise1 stick butter, softened1 loaf French bread

    Roughly chop black and green olives. Slice green onions and give them a rough chop.Combine green onions and olives with the softened butter, cup mayonnaise, andgrated Monterey jack cheese. Mix thoroughly.

    Slice French bread in half lengthwise, then spread mixture evenly over the halves.Bake at 325 for 25 minutes, or until thoroughly melted and starting to turn light brownand bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, oras a yummy appetizer.

    Make-ahead tips: You can make the cheese mixture up to two days ahead of time andstore in the fridge. Or, you can spread the mixture on the bread and freeze the bread,unbaked, for several months.

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    Pico de GalloBlog recipe posted by Maribeth

    5 Roma tomatoes1/2 large onion or 1 small onion

    3 jalapeo pepperscilantrolime juicesalt

    Chop jalapeos, tomatoes, and onions into a very small dice. Leave seeds in jalapeosfor a hotter pico (we put in all the seeds from 3 peppers and it was a little much) .

    Chop up a nice sized bunch of cilantro. Just remove the long leafless stems beforechopping. No need to remove the leaves from the stems completely. Place all of theseingredients together in a bowl and give it a good stir. Squeeze the juice of half of onelime into the bowl. Add salt to taste and stir again.

    TIP: for quick guacamole - smash one ripe avocado in a bowl and top with some pico mix. Add a spoonful of sour cream on top and enjoy!

    Ranch Pretzels

    I got this recipe from Taste of Home when we were first married. For a while, I used to make a batch every weekend we would eat them all the time. Rob still requests them as a treat. Susan

    1 package (20 oz. pretzels)1 envelope ranch salad dressing mix c. vegetable oil (you can probably cut this down, if you want)2 tsp. dried dill2 tsp. garlic powder

    Place pretzels in ungreased baking pan. Combine remaining ingredients and pour overpretzels. Stir to coat. Bake at 200 for 1 hour, stirring every 15 minutes.

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    Rosemary Pita Chips

    Great in the summer with white bean dip or hummus - Susan

    tsp. dried, crushed rosemary

    tsp. salt tsp. garlic powder1/8 tsp. freshly ground black pepper3 (6-inch) pitas, each cut into 8 wedgesCooking spray

    Preheat oven to 350 . Combine first 4 ingredients. Arrange pita wedges in a singlelayer on a baking sheet. Lightly coat wedges with cooking spray, sprinkle evenly withrosemary mixture. Lightly recoat pitas with cooking spray. Bake at 350 for 20 minutes,or until golden.

    These are also good brushed with olive oil instead of cooking spray. Sometimes I just sprinkle with kosher salt and ground pepper. - Susan

    Spinach Balls

    These are from my friend Amys mom. They are always the first thing that people request from her at pot-lucks and holiday parties. Theyre easy too and you can make ahead and freeze! - Susan

    2 10oz. frozen, chopped spinach, cooked and drained2 c. dry herb stuffing2 small onions, chopped fine6 eggs, beaten c. melted margarine c. parmesan cheese1 Tbsp. garlic salt tsp. thyme tsp. black pepper1 Tbsp. Accent (or various spices)

    Mix all ingredients until well blended. Chill at least 2 hours. Shape into walnut sizedballs. Bake 20-25 minutes at 350 .

    If desired, freeze unbaked balls until needed. When desired, bake without thawing for30 minutes.

    Makes 55-60 appetizers

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    Tapenade (Caper Olive Paste)

    Extra capers? Make tapenade! Great on crostini toasts or baked pita chips, or even on sandwiches. This recipe is from The Joy of Cooking but there are a lot of variations available. posted by Susan

    2 c. black olives, preferably oil cured, pitted3 Tbsp. drained capers3 Tbsp. extra-virgin olive oil2 Tbsp. brandy or fresh lemon juice2 cloves garlic, coarsely chopped2 tsp. fresh thyme leaves, or 1 tsp. driedsalt and ground black pepper to taste

    Pulse in food processor until mixture is still coarse but of a uniform consistency.

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    Tex-Mex Chex

    If you have trouble finding pepitas, check in the health food/bulk foods section of your grocery store, or use sunflower seeds instead. We like this even better than regular Chex Mix! - Susan

    1 c. Corn Chex1 c. Rice Chex1 c. Wheat Chex c. pepitas (shelled pumpkin seeds) c. shelled, unsalted pistachios1 c. thin pretzel sticks1 Tbsp. unsalted butter, melted Tbsp. hot sauce (such as Franks) Tabasco sauce1 Tbsp. Worcestershire sauce tsp. ground cumin tsp. dried oregano tsp. garlic powderPinch salt

    Heat oven to 250 .

    In a large bowl, combine the cereals, pepitas, pistachios, and pretzel sticks.

    In a small bowl, stir the butter, hot sauces, Worcestershire sauce, cumin, oregano,garlic powder, and salt until well mixed. Pour this mixture over the cereal mixture andtoss well to coat, but gently so as not to break the cereals and pretzels.

    Spread the mixture out on a baking sheet in a single layer and bake for 45 minutes,stirring gently every 15 minutes. Remove the baking sheet from the oven, let themixture cool, and serve. Or, store in an airtight container at room temperature for up to2 weeks. (If it lasts that long!)

    Makes 8 cups snack.

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    White Bean Dip(from Susan)

    3 bacon slices, chopped4 garlic cloves, minced

    1/3 c. fat-free, less sodium chicken broth1 (19 oz.) can cannellini beans, drained c. chopped green onions1 Tbsp. fresh lemon juice tsp. hot sauce1/8 tsp. salt1/8 tsp. paprika

    Cook bacon in a small saucepan over medium heat until crisp. Remove bacon frompan, set aside. Add garlic to bacon drippings; cook 1 minute, stirring frequently. Addbroth and beans; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

    Combine bean mixture, onions, and remaining ingredients in a food processor andprocess until smooth. Spoon mixture into bowl; stir in 1 Tablespoon reserved bacon.Sprinkle dip with remaining bacon just before serving.

    Vegetable Pizza(from Pam)

    2 pkgs. Refrigerated crescent rolls2 (8 oz.) pkgs. Cream cheese, softened1 pkg. dry ranch dressing mix tsp. dill weeddash garlic salt2/3 cup mayonnaisechopped raw veggies (carrots, celery, broccoli, cauliflower, onions, mushrooms)shredded cheese

    Unroll crescent rolls and press firmly into a pizza pan or cookie sheet to form the crust.Bake as directed on package. Combine cream cheese, ranch dressing mix, dill weed,salt, and mayonnaise. Spread on cooled crust. Arrange veggies on top of creamcheese mixture. Sprinkle cheese over all.

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    Salads & Sides

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    French Potato Salad (Nioise Salad)

    This recipe is adapted from the Barefoot Contessa probably one of my all-time favorites. Its super good in the summer when the beans and tomatoes are just out of the garden. I always have parsley, basil, and dill in my herb garden too, specifically for this one. You can leave out the tuna or substitute grilled chicken instead. Its good anyway you like it. We eat this all the time in the summer! The potato salad is good alone too. Susan

    1-1 lbs. small white and red potatoes (cut into bite-sized pieces, if large potatoes) 2 Tbsp. chicken broth 3 Tbsp. cider vinegar1 tsp. Dijon mustard2 tsp. kosher salt tsp. black pepper c. good olive oil c. minced scallions2 Tbsp. minced fresh dill2 Tbsp. minced fresh parsley c. chiffonade of fresh basil leaves

    Drop the potatoes into a large pot of boiling salted water and cook 20-30 minutes, untilthey are just cooked through. Drain in colander. Toss gently with the broth and allowthe liquids to soak into the warm potatoes before proceeding.

    Combine the vinegar, mustard, teaspoon salt, and teaspoon pepper and slowlywhisk in the olive oil to make an emulsion. Add vinaigrette to the potatoes. Addscallions, dill, parsley, basil, 1 teaspoon salt, and teaspoon pepper and toss.

    To make the Nioise Salad add the following:

    lb. green beans, blanched and cooled in ice water6 oz. can tuna, drained and flaked (grilled chicken breast is good too) c. capers1 c. cherry tomatoes, halved c. red onion, thinly sliced c. black olives6 hard-cooked eggs, peeled and quartered

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    Shortbread Salad

    2 c. buttermilk2 packages instant vanilla pudding16 oz. cool whip

    2 cans mandarin orangesMix together buttermilk, pudding, and cool whip. Add mandarin oranges. Add 1package Keebler shortbread cookies (crumbled) just before serving.

    Moms Taco Salad

    Brown 1 lb. hamburger with chopped onion and 1 package taco seasoning.

    Mix in large bowl:1 head lettuce

    1 cup shredded cheddar cheese1 large tomato, chopped

    1 cup crushed taco chipssliced black olives

    Add hamburger and cover with Italian dressing to taste

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    Sundried Tomato Pasta Salad Blog recipe posted by Maribeth

    Dressing :1 - 7 ounce jar sundried tomatoes, drained

    4 cloves garlic3 Tablespoons red wine vinegar1 cup extra virgin olive oilsaltpepper

    Salad:16 ounces corkscrew pasta1 jar kalamata olives (or assorted green & black), pitted1 pint cherry tomatoes, halved (I used grape)Several (10-15) basil leaved, chopped or julienne1 1/2 cup freshly grated parmesan cheese

    Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar untiltomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixedtogether.

    Cook pasta according to package directions, drain, and rinse with cold water until nolonger hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Addremaining ingredients, tossing together and adding more dressing until the salad iscoated to your liking. Serve on a big platter with an extra sprinkling of Parmesancheese.

    TIP: Use any extra dressing on a block of cream cheese and serve with crackers. We just used it all on the salad : )

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    Carmelized Butternut Squash(From the Barefoot Contessa Cookbook)

    I have made this every Thanksgiving since I got this cookbook. Its always a hit! The hardest part is peeling the squash, but we like having the chunks of squash, rather than mashed. You can just mix everything together right on the baking sheet. - Susan

    2 butternut squash (4-5 lbs. total)6 Tbsp. unsalted butter, melted c. brown sugar, packed1 tsp. kosher salt tsp. freshly ground pepper

    Preheat the over to 400.

    Cut off and discard the ends of each squash. Peel the squash, cut them in halflengthwise, and remove the seeds. Cut the squash into 1 - 1 -inch cubes and placeon a rimmed baking sheet. Add the melted butter, brown sugar, salt, and pepper. Withclean hands, toss all the ingredients together and spread in a single layer on the bakingsheet.

    Roast for 45 to 55 minutes, until the squash is tender and the glaze begins tocaramelize. While roasting, turn the squash a few times with a spatula, to be sure itbrowns evenly. Taste for seasonings and serve hot.

    Cranberry Sauce with Apple Cider

    I make this sauce every year for Thanksgiving; its so easy and so good! Susan

    1 c. sugar1 c. apple cider or apple juice1 12 oz. package fresh cranberries

    Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat.Reduce heat; simmer 10 minutes, or until cranberries pop, stirring occasionally. Chill.

    Yield: 8 servings (1/4 c. each)

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    Grandma Muellers Stuffing

    1 c. water3 Tbsp. butter or margarine1 tsp. ground sage or poultry seasoning

    1 tsp. instant chicken bullion1 Tbsp. dried celery2 tsp. dried minced onion2 tsp. dried parsley1/8 tsp. pepper4 c. partially dried bread, cut in cubes

    In a medium saucepan, combine water, butter and seasonings. Bring to a boil overmedium-high heat. Reduce heat to medium and simmer about 5 minutes. Stir in breadcubes and cook 1-2 minutes until liquid is absorbed, stirring constantly. Cover, removefrom heat. Let stand 5 minutes before serving.

    New Potatoes with Garlic and Herbs(from Pam)

    Using a vegetable brush, gently scrub potatoes under cold running water. Do not peelthe thin skin away. The fresh herbs and garlic compliment the potato flavor rather thanoverwhelm it. Use any fresh herb available to you.

    8 to 10 small new potatoes2 tablespoons olive oil3 cloves garlic, peeled1/4 cup fresh parsley, dill or thyme leaves1 teaspoon each, freshly ground pepper and salt

    Cut potatoes in half, then quarters then across quarters into cubes (about 2 cups).Place in a colander, and rinse well under cool running water. Place in a saucepan withenough water to just cover the potatoes. Bring to a boil, reduce heat, cook for 15minutes or until potatoes are tender.

    Meanwhile, chop the parsley together with the garlic until finely minced.

    Drain the potatoes and toss with olive oil. Add parsley/garlic mixture, salt and pepperand toss until combined.

    Makes 4 servings.

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    Mashed Potatoes(from Pam)

    4 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces1/2 cup skim milk

    3 tbsp light sour cream3 tbsp light (reduced-fat) butter (stick or tub)1/2 tsp salt1 1/2 tsp black pepper2 cloves garlic, peeled and minced2 tbsp fresh parsley, chopped (optional)

    Bring a large pot of water to a boil. Add potatoes and simmer 15 minutes or until theyyield to soft pressure. Drain, then transfer to a serving bowl. Using a potato masher orhand mixer, combine remaining ingredients. Serve warm.

    Sweet Potato Fries(from Pam)

    Slice sweet potatoes (or carrots, or turnips) into strips, drizzle with olive oil, and bakeuntil tender. Salt, if desired.

    Note: I make something similar in the winter with whatever assortment of vegetables I have on hand. Cut veggies (squash, rutabaga, turnip, parsnip, carrot, sweet potatoes) into 1-inch cubes.Add one red onion, cut into eight wedges. Drizzle with olive oil, sprinkle with kosher salt and pepper (and other seasonings, if desired). Roast in 425 oven 25-30 minutes, turning occasionally with a spatula until tender. - Susan

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    Mustard-Roasted Potatoes

    I love me a good roast. I love it especially with roasted veggies. And I love roasted veggies by themselves. I think they help make winter cozy and toasty warm. We had them last night with homemade chicken nuggets and veggies (sadly, unroasted). Blog recipe posted by Pam

    Nonstick vegetable oil spray1/2 cup whole grain Dijon mustard2 tablespoons extra-virgin olive oil2 tablespoons (1/4 stick or 1/2 ounce) butter, melted2 tablespoons fresh lemon juice3 garlic cloves, minced1 tablespoon dried oregano1 teaspoon finely grated lemon peel1 teaspoon coarse kosher salt3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinnedpotatoes, cut into 3/4-inch-wide wedges

    Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to425F. Spray 2 large rimmed baking sheets with nonstick spray.

    Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt inlarge bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepperand toss to coat. Divide potatoes between prepared baking sheets, leaving any excessmustard mixture behind in bowl. Spread potatoes in single layer.

    Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crustyoutside and tender inside, turning occasionally, about 25 minutes longer.

    They really aren't too mustardy. My kids even ate them up without drowning them in ketchup.And I halved the recipe because as much as I love roasted potatoes, 3 pounds is a little much.- Pam

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    Roasted Brussel Sprouts

    I just got a call from Susan prodding me into posting this recipe. Rob wants roasted brussels sprouts ! These are especially good with salmon or anything else. We make two pounds at a time and eat them like candy. - Blog recipe posted by Pam

    1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed(2 packages frozen)

    3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon freshly gound black pepper

    Preheat oven to 400 F.

    Place trimmed Brussels sprouts and olive oil in a large bowl and stir to coat. Pour onto abaking sheet, and sprinkle with fresh ground black pepper and kosher salt.

    Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes foreven browning. Reduce heat when necessary to prevent burning. Brussels sproutsshould be darkest brown, almost black, when done. Adjust seasoning with kosher salt, ifnecessary. Serve immediately.

    Zucchini & Tomato Saute(from Susan)

    2 tsp. olive oil1 medium onion, chopped1 medium zucchini, sliced1 large tomato, chopped2-3 slices American cheese (optional)

    Heat oil in large skillet over medium heat until hot, add onion and zucchini. Saute untilonion is soft, about 10 minutes. Add tomato and saut 2-3 minutes, until tomato juicesare released. Season with salt, pepper, and a bit of garlic powder, if desired.

    If desired, add cheese and heat, covered, 1-2 minutes until cheese is melted.

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    Main Dishes

    Beef

    Pork

    Chicken

    Fish

    Vegetarian

    Pizza

    Pasta

    Soup

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    Moms Barbeque Ribs

    (BBQ sauce recipe from the 1950 edition of the Betty Crocker cookbook!)

    Mix: c. catsup/ketchup1 tsp. salt tsp. Tabasco sauce1/8 tsp. Chili powder tsp. dry mustard1 Tbsp. brown sugar1 c. water

    Arrange beef short ribs in a single layer in a large roasting pan. Pour BBQ sauce overribs to coat. Cover and bake 1-2 hours at 350 , periodically basting ribs with sauce.

    Beef Roast(from Mom)

    3-4 lb. chuck roastSalt & pepper3-4 medium potatoes, quartered3-4 carrots, cut in 2 pieces2 onions, cut in half c. water or broth

    Sprinkle roast with salt and pepper. Place half of vegetables on bottom of roasting pan.Place meat on top, along with remaining vegetables. Pour liquid over and place inheated oven.

    Low heat 8 hoursHigh heat 5 hours

    Serves 6-8

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    Moms Beef Stroganoff

    1 med. onion, chopped1 lb. ground beef1/2 tsp. minced garlic

    1 tsp. cornstarch (I thought flour? - Pam) 1 tsp. salt1/4 tsp. pepper1 can mushrooms, drained1/4 tsp. paprika1 can cream of mushroom soup1 (8 oz) carton sour cream

    Brown beef and onions, stir in garlic, flour, salt, pepper, mushrooms, paprika, andsimmer 5 minutes. Add soup and simmer uncovered for 10 min, stirring occasionally.

    Remove from heat; stir in sour cream. Serve on mashed potatoes, rice or noodles.I vote noodles. - Pam

    Dried Beef Gravy(or Sh-- on a Shingle, but I only heard that once) Posted by Pam

    2 Tbsp. butter1 small onion, chopped4 oz. dried beef, cut in strips1 can condensed cream of celery soup1/2 cup milk1lb. asparagus, cooked

    Melt butter in saucepan and add onion and cook until golden. Add dried beef, soup, andmilk; heat thoroughly. Serve over hot asparagus (or mashed potatoes (best)) (or toast).

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    Easy Slow Cooker French Dip(from Pam)

    4 lbs. rump roast or chuck roast1 10.5 oz. can beef broth or Campbells Consomm

    1 10.5 oz. can condensed French onion soup1 12 oz. can or bottle beer (not lite)6 French rolls2 Tbsp. butter

    Trim excess fat from the roast, and place in a slow cooker. Add the beef broth, onionsoup, and beer. Cook on Low setting for 7 hours.

    Preheat oven to 350 .

    Split French rolls and spread with butter. Bake 10 minutes, or until heated through.

    Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping.

    Slice the beef about hour before service and return to juice.

    The next day take the leftover juice with bits of beef and make French onion soup withit. Serve over leftover French bread in a bowl with cheese and slip it under the broilerfor a minute.

    Impossibly Easy Cheeseburger Pie

    1 lb. ground beef1 large onion, chopped tsp. salt1 cup shredded Cheddar Cheese cup Bisquick mix1 cup milk2 eggs

    Heat oven to 400 . Spray grease a 9 pie plate. Brown beef and onion, drain and stir insalt. Spread in pie plate, sprinkle with cheese. In a bowl, stir together remainingingredients. Pour into pie plate. Bake about 25 minutes or until knife inserted in centercomes out clean.

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    Southwestern Pulled Brisket Sandwiches(from Pam)

    3 pound beef brisketSalt and black pepper

    2 Tablespoons vegetable oil6 cloves garlic, peeled and smashed1 Spanish onion, peeled and thinly sliced1 Tablespoon chili powder2 teaspoons ground coriander2 teaspoons ground cumin1/4 cup apple cider vinegar1-1/2 cups water1 14-1/2 oz. can whole peeled tomatoes, with their juices2 whole canned chipotle chiles en adobo2 bay leaves

    3 Tablespoons molassesSandwich buns or rollsJar of pickled jalapenos

    Season the beef with salt and pepper. Heat a large, heavy skillet over medium-highheat. Add the oil and heat until just starting to smoke. Add the meat and brown on bothsides, turning once. Put the meat in the slow cooker.

    To the same skillet, add the garlic, onion, chili powder, coriander, and cumin. Stir justuntil fragrant. Add vinegar and boil until it's almost gone, scraping the bottom of the pan.Stir in the water and mix well. Pour this mixture over the brisket. Crush the tomatoesthrough your fingers into the slow cooker, then add the tomato juices, chipotles, bayleaves, and molasses. Cover the cooker, set it on low, and cook until the brisket pullsapart easily, about 8 hours.

    Take the meat out and pull it apart with two forks. Return to the cooker and stir well intothe sauce. Reseason with salt and pepper, if needed. Remove the bay leaves.

    To serve, pile the meat on buns or rolls and serve with jalapenos.

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    Broiled BunsGoes well with orange pop. - Laura

    1 can Spam4 hard-boiled eggs

    1 large chunk Velveeta1 can cream of mushroom soup

    Grind first 3 ingredients in meat grinder. Mix in soup. Spread generously on bun halvesand toast in broiler or toaster oven until the tops get a little burny and the cheese ismelty. Enjoy!

    Hash/SlashGoes well with peach sauce. - Laura

    1 lb. bologna4 hard-boiled eggs4-5 large pickles1 large dollop of mayo or salad dressing

    Grind first three ingredients in meat grinder. Mix in mayo. Enjoy plain or as sandwichfilling.

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    Honey Glazed HamBlog recipe posted by Abby

    5 pounds ready-to-eat ham (I used part of a whole ham) 1/4 cup whole cloves

    1/4 cup dark corn syrup2 cups honey2/3 cup butter

    Preheat oven to 325 F. Score ham, and stud with the whole cloves. Place ham in foillined pan.

    In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glazewarm while baking ham.

    Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.

    Baste ham every 10 to 15 minutes with the honey glaze.During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Removefrom oven, and let sit a few minutes before serving.

    I ended up substituting brown sugar for the corn syrup. And our ham was only a couple pounds,so I halved the glaze recipe and still had more than enough. - Abby

    Monte Cristo SandwichesI made Monte Cristos last week! P.S. purchased ham sandwich meat is not NEARLY as good as leftover Easter ham on these sandwiches. posted by Abby

    1/4 cup Mayo2 Tbsp. mustard2 Tbsp. chopped, fine onion1 pkg. sliced mozzarella cheese4 thin ham slices8 slices white bread ( homemade! )2 eggs, beaten3/4 cup milk

    Combine first 3 ingredients and spread all bread slices with mixture. Layer ham andcheese on 4 slices of bread; top with remaining bread. Beat eggs and milk together.Dip sandwiches into egg mixture, coating both sides well. Heat butter in a skillet, brownsandwiches on both sides. Serve hot.

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    Pulled Pork Sandwiches(from Pam)

    One 3-4 pound boneless pork shoulder, seasoned with salt and pepper, and browned inoil.

    Place a sliced onion in the bottom of the crock pot and top with roast. Top with moreonion slices, then add water to cover.

    Simmer for 6-8 hours on low.It is hard to overcook this dish, as the aim is to make it as tender as possible.

    When tender, remove roast to a cutting board and allow to cool so it can be handled.

    Meanwhile, drain the crock pot, and add your favorite sauce (about 2 cups) and onechopped onion.

    When the roast is cooled, pull pork apart with your fingers, discarding any obvious fat.You may choose to chop it up once pulled apart to make it easier to eat.

    Return it to the pot, and cook an additional 3-6 hours.

    You can cook it on higher heat and reduce the cooking time.

    Once it is cooking in the sauce, check periodically and add a small amount of water if itlooks like it is too thick (you can also add 1/2 cup to the sauce when you first put it in).

    Serve with coleslaw and dill pickle. Pile it on a bun and dig in.

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    Quick Cassoulet (Or as Rob calls it, Spicy Wiener)

    1 (16 oz.) reduced-fat or turkey kielbasa, halved lengthwise and cut into slices1 15 oz. can black beans, rinsed and drained

    1 15 oz. can kidney beans, rinsed and drained1 15 oz. can great northern beans, rinsed and drained1 14.5 oz. can diced tomatoes1 14.5 oz. can diced tomatoes and chilies1 15 oz. can corn, rinsed and drained tsp. garlic powderSaltPepper

    Combine all ingredients in a large (4-qt.) saucepan or dutch oven. Season to taste withgarlic powder, salt, and pepper. Heat through, about 15 minutes.

    Leftovers can be frozen.

    Makes ~ 6 large servings

    Mix and match the types of beans that you like. You can spice this up however you like by using more or less tomatoes with chilies or using a spicy jalapeo sausage in place of the kielbasa. Regular Polish sausage is good too!

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    Roast Pork Tenderloin

    I use this recipe from the cookbook Julia and Jacques Cooking at Home. It is another book that is just fun to read. This pork loin is super easy and relatively quick to make too. We really like having it in the fall after picking apples. I usually use additional apples as well. - Susan

    One 4-lb. boneless pork tenderloin, well trimmed of all fat1 tsp. salt tsp. freshly ground pepper2 tsp. herbes de Provence (or a mixture of basil, tarragon, parsley, and, rosemary)2 Tbsp. butter1 Tsp. vegetable oil5 large apples, peel on, each cored and cut into wedges (about 7 cups) tsp. sugar

    Preheat oven to 375. Sprinkle 1 teaspoon salt, tsp. of pepper and the herbes deProvence all over the pork, and rub in the seasonings to they adhere. Set the bakingdish over high heat with the butter and oil. When it is sizzling, lay in the roast andbrown it over medium-high heat, turning it until nicely colored on all sides, about 6-8minutes.

    Remove from heat, lift the roast out of the baking dish, and set on a plate or cuttingboard. Spread the apple slices in one layer in the dish and sprinkle with the sugar and tsp. each of salt and pepper. Replace the roast on the bed of apples.

    Set the dish in the oven and roast for about 1 hour, basting occasionally with the juicesin the dish. After about 50 minutes, check the internal temperature with a meatthermometer inserted into the thickest part of the loin. Roast to an internal temperatureof 150. Remove the meat from the oven, and let rest for about 10 minutes.Slice the pork crosswise into thin slices, and serve on top of the apples, right in thebaking dish if you like. Or remove the roast to a cutting board, scoop the apples onto alarge serving platter, and spread them to form a ring around the edge of the platter.Arrange pork slices and the remaining roast in the center and serve.

    Makes 8 servings.

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    Baked Chicken and Brussels Sprouts(from Pam)

    1 T olive oil2 lbs boneless chicken breasts, cut into 4 pieces

    1 cups chopped yellow onion2-3 T chopped fresh rosemary1 cups fat-free chicken brothsalt and pepper

    Preheat oven to 375*. In a skillet, heat oil and brown chicken. Lay chicken in a shallowbaking dish and surround with Brussels sprouts. Sprinkle onions and rosemary overchicken. Bake, covered, for 20 minutes. Uncover, increase oven temp to 400 , andbake 30-40 minutes, until sprouts are cooked firm, not mushy.

    Serves: 4, ~260 calories per serving.

    Baked Risotto with Chicken, Spinach, and Cannellini

    I had a dish similar to this at our favorite restaurant and tried to recreate it at home. Then I found a recipe for baked risotto which was so much easier than regular. This baked version is super easy and can also be modified with whatever additions you like shrimp and asparagus are good in the springtime. Susan

    1 Tbsp. olive oil1 lb. chicken breast, cut into bite-size pieces1 c. finely chopped onion1 c. uncooked Arborio rice8 cups spinach leaves (about 4 ounces)2 c. fat-free, less-sodium chicken broth tsp. salt tsp. ground nutmeg c. grated fresh Parmesan cheese, divided1 15 oz. can Cannellini beans

    Preheat oven to 400 . Heat oil in a Dutch oven over medium heat. Add chicken andcook until lightly browned, about 5 minutes on each side. Add onion; cook 4 minutes, oruntil tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to asimmer, cook 7 minutes. Stir in cup cheese.

    Cover and bake at 400 for 15 minutes. Stir in beans; sprinkle with remaining cheese.Cover and bake an additional 15 minutes, or until liquid is almost absorbed.

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    Balsamic and Lemon Chicken(from Mom)

    Pam may have found the awesome zucchini bread recipe, but wait until you taste the chicken recipe Abby and I found in a magazine at the doctor's office today. - Mom

    1/2 cup Balsamic vinegar1/4 cup lemon juice2 Tbsp Brown sugar

    Salt and Pepper4 Chicken breasts (or other chicken pieces)4 large sprigs fresh sage (if you need some, help yourself to my herb garden)

    Combine all ingredients and toss to coat. Refrigerate for at least 10 minutes.Heat grill to medium temperature. Place sage topped chicken pieces on grill. Cook 4-5min/side.Meanwhile, transfer the marinade to a small saucepan and bring to a boil. Continueboiling for 3-4 minutes until slightly reduced and thickened.Place chicken and sage on platter with sauce on the side.

    Good with potato salad .

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    Chicken A la King (The One We Know and Love)

    2 oz. can mushrooms c. finely chopped green pepper c. butter

    c. flour tsp. salt1/8 tsp. pepper1 c. chicken broth1 c. milk1 c. diced cooked chicken c. chopped pimento

    Saute mushrooms and green pepper in butter; blend in flour, salt, and pepper, letbubble. Slowly stir in chicken broth and milk. Bring to boiling over low heat, stirringconstantly. Boil 1 minute. Add chicken and pimento; heat through. Serve over biscuits,

    toast, or mashed potatoes.

    Moms Chicken & Rice Hotdish

    Posted by Pam...Here's my recipe. I think I've tweaked it a little to make more rice (my favorite part). If you use boneless breasts it will cook faster. But seriously, Chicken and Rice? Isn't it 90 degrees out?

    1 c. uncooked rice1 3/4 c. milk4 pieces chicken, bone-in, skin-on pkg dry onion soup mix1 can cream of mushroom soupdash paprika

    Mix rice with soups and milk. Place in bottom of greased 9 square pan. Place pieces ofchicken on top. Sprinkle with paprika. Bake covered at 350 for 1 hour, then uncoverand bake for 30 minutes longer.

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    Chicken Chile Lasagna(from Pam - Taste of Home 2000 lasagna recipe contest 2 nd place)

    2 pkgs (3 oz each) cream cheese, softened1 medium onion, chopped

    8 green onions, chopped2 cups (8 oz) shredded Mexican-cheese blend, divided2 garlic cloves, minced tsp. ground cumin, divided tsp minced fresh cilantro or parsley3 cups cubed cooked chicken cup butter cup flour1 cups chicken broth1 cup (4 oz) shredded monterey jack cheese1 cup (8 oz) sour cream

    1 can (4 oz) chopped green chiles, drained1/8 tsp dried thymesalt and pepper12 (6) flour tortillas, halved

    Iin a bowl, combine cream cheese, onions, 1 cup mexican cheese blend, garlic, tspcumin and cilantro. Stir in chicken; set aside.

    n a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil;cook and stir for 2 minutes or until thickened. Remove from heat. Stir in monterey jackcheese, sour cream, chiles, thyme, salt, pepper, and remaining cumin.

    n a greased 9x13 pan, spread cup of cheese sauce. Top with 6 tortilla halves, a thirdof the chicken mixture, and a fourth of the cheese sauce. Repeat tortilla, chicken, andcheese layers twice. Top with remaining tortillas, cheese sauce and mexican cheese.

    Cover and bake @ 350 for 30 minutes. Uncover and bake 10 minutes longer or untilheated through.

    Let stand 5 minutes before cutting.

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    Colonel Benjamins Curry Chicken

    Rob doesnt really care for Indian food, but the first time I made this, he really liked it. Now, its my favorite recipe to make when I have a craving for curry. The recipe calls for a mixture of spices, but if you want you can use 2 tsp. curry powder plus 2 tsp. hot Madras curry. Or, mix it up however you like. Enjoy! Susan

    1 tsp. salt1 tsp. ground coriander1 tsp. ground cumin1 tsp. chili powder1 tsp. grated peeled fresh ginger tsp. ground turmeric1 tsp. vegetable oil4 c. finely chopped onion2 garlic cloves, minced3 c. coarsely chopped tomato (about 1 pounds)2 Tbsp. lemon juice3 lbs. chicken breast, skinned (about 3 large) tsp. salt1 lb. peeled baking potatoes, cut into 1-inch pieces1 lb. cauliflower, cut into 1-inch pieces c. + 2 Tbsp. chopped fresh cilantro

    Note: The originial recipe calls for bone-in chicken thighs but we dont like those. If you use the thighs, you may have to adjust the cooking time.

    Combine first 6 ingredients (through turmeric). Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cuminmixture, tomato and lemon juice. Reduce heat to medium, and cook 10 minutes, stirringoccasionally.

    Sprinkle chick with tsp. salt. Add chicken, potatoes, and cauliflower to pan; stir inchopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes, or untilchicken is cooked through.

    Serve mixture over hot rice and garnish with cilantro.

    Yield: 6 servings (serving size: chicken breast, 1 cup vegetable curry, and c. rice).

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    La Bamba Casserole (from Susan)

    1 (5.25 oz.) can whole green chilies, drained1 lb. ground turkey breast

    1 c. chopped onion2 tsp. chili powder tsp. ground cumin tsp. salt2 garlic cloves, minced1 (10 oz.) can diced tomatoes and green chilies, undrained2 c. frozen whole-kernel corn, thawed1 (16 oz.) can fat-free refried beans1 c. shredded cheddar cheese1 c. chopped tomato c. chopped green onions

    Preheat oven to 375 . Cut green chilies in half lengthwise. Arrange chilies in a singlelayer in an 8-inch square baking dish coated with cooking spray.

    Heat a large nonstick skillet coated with cooking spray over medium-high heat. Addturkey, onion, chili powder, cumin, salt, and garlic; saut 5 minutes, stirring to crumble.Add diced tomatoes; cook 5 minutes, or until liquid evaporates.

    Spoon turkey mixture over chilies. Top with corn. Carefully spread beans over corn.Sprinkle cheese over beans. Bake at 375 for 30 minutes. Let stand 5 minutes; topwith chopped tomato and green onions.

    Serves 6

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    Mexican Chicken(from Pam)

    My fave no-brainer for the crockpot is: place frozen chicken breasts in crockpot, dump ina jar of salsa, cook on low all day while you are at work, right before you're ready to eat,

    turn heat off and add cup of sour cream and stir (chicken will shred). Serve in tortillashells with your favorite toppings.

    Southwestern Chicken

    A similar recipe I love and use a lot is below Susan

    1 can black beans, rinsed and drained1 can whole kernel corn, rinsed and drained16 oz. jar salsa1 lb. boneless, skinless chicken breasts

    Mix beans, corn, and cup salsa in the bottom of a crock-pot. Place the chickenbreasts on top and cover with remaining salsa.

    Cook on low 6-8 hours or on high for 3-4 hours.

    Serve over rice or wrapped in tortillas with your choice of toppings.

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    Moo Shu Chicken with Vegetables(from Susan)

    1 tsp. dark sesame oil, divided3 Tbsp. hoisin sauce

    3 Tbsp. soy sauce2 Tbsp. water1 Tbsp. orange marmalade1 tsp. fresh lemon juice1 tsp. oyster sauce tsp. chicken bouillon granules1 garlic clove, minced lb. chicken breast, cut into bite-sized pieces1 c. chopped mushrooms1 c. shredded green cabbage1 c. shredded carrot

    1 c. shredded zucchini6 (6 inch) flour tortillas ( whole wheat are good too )

    Combine teaspoon oil, hoisin sauce, and next 7 ingredients (through garlic), stirringwell with a whisk.

    Heat teaspoon oil in a large non-stick skillet over medium-high heat. Add chicken;saut 4 minutes or until done. Add hoisin sauce mixture to pan; cook 1 minute, stiffingfrequently. Add mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirringoccasionally.

    Warm tortillas according to package directions. Spoon about cup chicken mixturedown center of each tortilla; roll up to serve.

    Makes 6 servings.

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    Moroccan Chicken(from Susan)

    1 c. water c. uncooked couscous

    2 tsp. olive oil1 lb. chicken breast tenders c. coarsely chopped onion1 tsp. minced garlic1 c. fat-free, less sodium chicken broth c. raisins1 tsp. dried thyme tsp. ground cumin tsp. salt tsp. ground red pepper tsp. allspice

    1/8 tsp. ground cloves1 14.5 oz. can diced tomatoes, drained

    Bring the water to a boil in a small saucepan; gradually stir in couscous. Removemixture from heat; cover and let stand 5 minutes or until done. Fluff with a fork.

    Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken,chopped onion, and minced garlic, and cook 3 minutes, stirring frequently.

    Add broth and remaining ingredients to chicken mixture in pan; bring to a boil. Reduceheat, simmer mixture uncovered for 15 minutes. Serve with couscous.

    Makes 4 servings.

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    Roast Sticky Chicken-Rotisserie Style

    From the personal favorite Allrecipes.com. Easy, yummy, and makes lots of useful leftovers.And easy. blog recipe posted by Pam

    4 teaspoons salt2 teaspoons paprika1 teaspoon onion powder1 teaspoon dried thyme1 teaspoon white pepper1/2 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon garlic powder2 onions, quartered2 (4 pound) whole chickens, or 1 nice big chicken from Grandpa Mueller's Farm

    In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, blackpepper, cayenne pepper, and garlic powder.

    Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with papertowel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavityof each chicken. Place chickens in a resealable bag or double wrap with plastic wrap.Refrigerate overnight, or at least 4 to 6 hours.

    Preheat oven to 250 .

    Place chickens in a roasting pan. Bake uncovered for 5 hours, basting occasionally, to aminimum internal temperature of 180 . Let the chickens stand for 10 minutes beforecarving.

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    Shredded Turkey Sandwiches

    I have made these twice, though never with turkey. The first time I made it with chicken (essentially the same thing), and tonight with pork. DELICIOUS! Both times it got RAVE reviews from, well, me and Ross. blog recipe posted by Karen

    1/2 C. finely chopped onion1 T butter1/3 C. ketchup3 T brown sugar4 tsp white vinegar2 1/2 tsp Worcestershire sauce2 tsp prepared mustard1/4 tsp salt1/8 tsp pepper1 C. shredded cooked turkey2 Kaiser rolls, split

    In a small saucepan, saute the onion in butter. Stir in the ketchup, brown sugar, vinegar,Worcestershire sauce, mustard, salt and pepper. Bring to a boil; reduce heat and fold inturkey. Cover and cook for 5-10 minutes or until heated through. Serve warm on rolls.

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    Fish Cakes

    I realize the butter voids any healthiness, so instead sometimes I bake these for 10 minutes and then broil them just to brown them for a few minutes each side. (Jason invented this recipe! That's not a warning.) blog recipe posted by Pam

    2 - 3 pounds Northern fillets (or other whitefish)2 eggs, lightly beaten1 cup whole grain bread crumbs2 tsp. Cajun seasoning (non-salty) tsp. salt1 tsp. basildash crushed red pepper

    cup butter cup olive oil

    Simmer fish in pan of water until fish is tender. Remove with a slotted spoon to a bowland flake into small pieces, removing bones if necessary.

    Combine eggs with bread crumbs and spices. Add to fish and mix well. Form into cakes(about 6).

    Melt butter with olive oil in pan. Saut cakes until golden. Serve with tarter sauce.

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    Fish Tacos with Cabbage Slaw(from Pam)

    4 cups very thinly sliced green cabbage1 cup chopped plum tomatoes

    1/3 cup thinly sliced green onions1/4 cup chopped fresh cilantro2 tablespoons fresh lime juice5 teaspoons extra virgin olive oil, divided1/2 teaspoon salt, divided1 pound tilapia fillets1 teaspoon chili powder8 (6-inch) corn tortillas

    Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4teaspoon salt; toss well to combine.

    Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan;cook 3 minutes on each side or until fish flakes easily when tested with a fork or untildesired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

    Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixturedown the center of each tortilla. Divide fish evenly among tortillas; fold in half. Servetacos with remaining cabbage mixture.

    4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)

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    Shrimp Diablo

    Spicy and hot just the way we like it! Susan

    8 oz. angel hair pasta

    2 tsp. vegetable oil1 lb. cooked shrimp, peeled and deveined tsp. salt tsp. black pepper1 Tbsp. minced garlic1 Tbsp. chili paste with minced garlic1 tsp. ground cumin1 14.5 oz. cans diced tomatoes c. chopped fresh parsley tsp. crushed red pepper

    Cook pasta according to package directions. While pasta cooks, heat oil in a large non-stick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Addthe shrimp to the pan and cook 1-2 minutes on each side. Remove shrimp from pan.Add garlic to pan; saut 1 minute. Add chili paste, scraping pan to loosen browned bits.Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan fromheat. Stir in shrimp, parsley, and red pepper. Toss with pasta.

    Yield 4 servings (approximately 2 cups per serving)

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    Shrimp Pad Thai

    The first time I had Thai food was when we lived in Illinois. The local/campus Thai restaurant was in the campus YMCA and it was under the back stairs! Ever since, its been our joke that the best Thai food has to be served under the stairs. Seriously, though, it was really good (and Im sure there were only a few health code violations)! Susan

    6 oz. rice noodles1 tsp. cornstarch1 tsp. toasted sesame oil8 oz. shrimp, peeled and deveined3 large eggs, beaten c. 1-inch pieces scallion2-3 red chili peppers, chopped2 Tbsp. minced garlic4 oz. extra-firm tofu, cut into inch cubes c. Thai fish sauce ( nam pla ) c. fresh lemon juice1 Tbsp. sugar c. bean sprouts c. cilantro leaves1/3 c. roasted peanuts, coarsely chopped

    Cook rice noodles according to package directions. Drain and toss with a small amountof sesame seed oil to prevent sticking. Set aside.

    Stir cornstarch and 1 teaspoon sesame oil together; add shrimp and toss to coat. Heata wok or large skillet over high heat. When hot, add 1 Tbsp. peanut oil; swirl aroundwok until very hot but not smoking. Add tofu and cook until slightly browned. Addshrimp mixture and cook, stirring vigorously, until cooked through. Remove from panand set aside.

    Reheat the wok and add 1 Tbsp. peanut oil; swirl briefly. Add beaten eggs and cook,stirring vigorously until set. Remove to a plate.

    Reheat the wok over high heat and add 1 Tbsp. peanut oil; swirling to coat until oil ishot. Add scallions, chili peppers, and garlic; cook 1-2 minutes, stirring constantly. Addthe fish sauce, lemon juice and sugar and cook 1 minute, until hot. Add bean sprouts,eggs, tofu and shrimp, and rice noodles. Cook until heated through.

    Serve with cilantro and chopped peanuts, with a wedge of lime, if desired.

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    Beany Burgers (from Pam)

    1 14 oz. can pinto beans, rinsed and drainedOne onion, quartered

    c. rolled oats1 Tbsp. chili powder or other spice mix1 eggSalt & pepper

    Combine all ingrediants in food processer. Process until mushy, then shape intoburgers, adding a little liquid or oats as necessary. Bake 425 for 10 minutes and thenbroil for 3 minutes each side. Eat on a whole wheat bun with all your favorite burgertoppings.

    Crustless Spinach Quiche (from Pam)

    1 cup chopped onion1 cup sliced fresh mushrooms (optional)1 T olive oil2 packages (10 oz. each) frozen chopped spinach, thawed and well-drained1 cup finely chopped fully cooked ham5 eggs2 cups (8 oz.) shredded Muenster or Monterey Jack cheese1/8 t. pepper

    In a large skillet, saut onion and mushrooms in oil until tender. Add spinach and ham.Cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; addcheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenlyinto a greased 9-inch pie plate or quiche dish. Bake at 350 for 1 hour or until knifeinserted near the center comes out clean.

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    Delicious Black Bean Burritos(from Pam)

    4 (10 inch) flour tortillas4 tablespoons vegetable oil

    1 small onion, chopped1/2 red bell pepper, chopped3 teaspoon minced garlic2 (15 ounce) cans black beans, rinsed and drained2 small can chopped green chilis8 ounces cream cheese1/2 teaspoon salt1/2 t. cumin1/2 t. chili powder2/3 c. frozen corn kernels1 can of Rotel diced tomatos and green chiles, drained

    Wrap tortillas in foil and place in oven heated to 350 F. Bake for 15 minutes or untilheated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper,garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans intoskillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt.Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenlydown center of warmed tortilla and roll tortillas up.

    Serve immediately with Salsa, shredded cheese, sour cream, Tabasco sauce,Guacamole, and:

    Cilantro/lime rice3 cups cooked rice, brown or white1 tsp lime zest, minced (from 1 small lime)1-2 TBS fresh lime juice2-3 TBS finely minced cilantro

    Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm

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    Potato, Zucchini, Carrot Pancakes (from Karen)

    1 medium zucchini, shredded (about 1 1/2 cups)1 1/2 pound baking potatoes, peeled and shredded (about 4 cups)

    1 large carrot, shredded (about 1 cup)1/4 cup all-purpose flour5 large eggs2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed1/2 tsp. salt1/4 tsp. ground black pepper1 Tbsp. canola oil

    Preheat oven to 425 . Lightly coat two small baking sheets with nonstick cooking spray;set aside.

    Drain zucchini in a colander, press to squeeze out excess liquid. In a large bowlcombine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt and pepper.

    In extra-large nonstick skillet, heat half of the oil over medium heat. To make apancake, spoon about a 1-cup portion of potato mixture into skillet; evenly press andround edges with back of spatula to form a pancake. Cook two at a time, 4-5 minuteseach side or until golden brown, turning once. Transfer to prepared baking sheet.Repeat with remaining oil and potato mixture.

    With the back of a wooden spoon or a 1/4 cup measure gently press each pancake, tomake a 3 inch diameter depression, deep enough to hold an egg. Pour one egg in each

    nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake,uncovered, 10-12 minutes or until eggs are cooked through. Transfer to serving plates.

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    Spinach and Feta Quesadillas(from Susan)

    1 medium shallot, minced1 medium garlic clove, minced

    10 oz. chopped frozen spinach, thawed c. feta cheese, crumbled c. grated Parmesan cheese2 Tbsp. fat-free half-and-half c. cannellini beans, rinsed, drained, and mashed tsp. black pepper1 tsp. lemon juice4 medium fat-free flour tortillas1 medium lemon, quartered

    Heat a 10- inch skillet coated with cooking spray over medium-high heat. Add shallot

    and garlic and saut 1 minute. Stir in spinach. Cook until spinach is hot and liquidevaporates, about 3 minutes. Remove from heat.

    Add feta and parmesan cheeses, half-and-half, beans, pepper, and lemon juice. Mixwell. Spread cup spinach mixture on half of each tortilla. Fold tortillas in half toenclose filling.

    Respray skillet with cooking spray. Arrange 2 folded tortillas in skillet. Brown overmedium heat, 2-3 minutes per side. Remove and repeat with remaining tortillas. Cuteach folded tortilla in half to form quarters. Serve with lemon wedges.

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    Unsloppy Joes(from Pam)

    1 Tbsp. olive oil c. shredded onion

    c. shredded celery c. shredded carrots c. shredded green bell pepper1 clove garlic, minced1 14.5 oz. can diced tomatoes1 Tbsp. chili powder1 Tbsp. tomato paste1 Tbsp. distilled white vinegar1 tsp. ground black pepper1 15 oz. can kidney beans, drained and rinsed1 can refried beans

    8 Kaiser rollsHeat olive oil in a large skillet over medium heat. Add onion, celery, carrot, greenpepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste,vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. Stir in kidney andrefried beans, and cook an additional 5 minutes.

    Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center ofeach roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

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    Vegetable Enchiladas(from Karen)

    2 Tbsp. olive oil3 cloves garlic, chopped

    1/2 spanish onion, julienned1 red pepper, julienned2 cups broccoli, lightly steamed and chopped1 12 oz. can black beans, drained and rinsed3 cups mozzarella, grated1/4 cup fresh cilantro, chopped12 6-inch tortillas1 jar salsa verde

    Preheat oven to 350 .

    In a medium pan, heat oil; saute garlic, onion and red pepper until onion is translucent,about 5 minutes. Transfer to a bowl; fold in broccoli, beans, 2 cups mozzarella andcillantro.

    In a nonstick pan on low heat, warm tortillas until pliable. Place 1/4 cup enchilada fillingon each tortilla and gently roll.

    Lightly coat a shallow baking dish with nonstick spray; transfer enchiladas into it. Coatwith salsa verde, then sprinkle with 1 cup mozzarella. Pop in oven for 15 minutes. Dotwith sour cream and extra cheese; serve hot.

    Optional garnish: Chop up and mix cherry tomatoes, jalapenos, cilantro, olive oil, lime juice, salt and pepper.

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    Anytime Calzones(from Pam)

    1 batch pizza dough4 or 5 1/4 inch-thick potato slices

    Place potato slices in single layer on a microwave-safe plate. Cover with plastic wrap.Cook high 2-3 minutes until tender. Cool on a lightly floured surface.

    Roll out a round of pizza dough, not too thin. Layer potato slices on half of dough circle,to within inch of edges. Layer or spread remaining toppings over potato slices. Topwith ham. Moisten edges with water. Fold dough in half over filling. Seal.

    Place on lightly greased baking sheet. Brush with olive oil. Bake in 400 preheatedoven 25 minutes or until golden.

    Makes 1 calzone

    FETA AND PROSCIUTTO VARIATION cup sliced roasted red sweet peppers2 slices prosciutto cup crumbled feta cheese tsp. snipped fresh dill

    RICOTTA AND HAM VARIATION cup ricotta2 Tbsp. grated parmesan cheese1 tsp. snipped chives1 oz. good smoked ham, thinly sliced

    BREAKFAST VARIATIONEggHamCheddarOn potato slices

    PIZZA VARIATIONSauce instead of potato slicesMozzarellaPepperoni, etc.

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    Muellers Favorite Pizza Dough

    3 cups flour1 teaspoon yeast teaspoon salt

    1 cup very warm water2 Tablespoons olive oilcornmeal

    In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir in warm waterand olive oil. Stir in enough remaining flour to make soft dough. Knead dough onlightlu floured surface until smooth and elastic,. Cover, let rest for 10 minutes. Lightlyoil round pizza pans. Sprinkle with cornmeal. Form dough into smooth ball. Roll doughto fit pans.

    Top with desired toppings. Bake in preheated 400 oven for 20-30 minutes or until

    done.

    Variations:Garlic and Herb doughAdd 2 teaspoons basil, oregano, or rosemary leaves and 1 clove finely minced garlicalong with dry ingredients

    Cornmeal doughReplace cup of the flour with cup cornmeal.

    Cheese doughAdd cup grated parmesan cheese along with other dry ingredients

    Whole Wheat DoughReplace 1 cup of the flour with 1 cup whole wheat flour

    Reading Rainbow Pizza Dough

    3 c. flour2 c. waterSalt1 Tbsp. honey1 package dry yeast

    Knead 2-3 minutes, set aside 1 hour. Roll into desired size and decorate. Bake at500 for 10 minutes.

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    Yummy Vegetarian Mediterranean Pizza (from Pam)12 medium tomatoes,1/2 medium onion, thinly sliced

    1 6 oz. jar artichoke hearts, qu1 oz. crumbled feta cheese4 sun-dried tomatoes in oil, d1 small can sliced black olives tsp. each oregano and tarrag4-6 mushrooms, slicedsalt and pepper to taste2 Tbsp grated parmesan1 cup shredded fresh moz A

    evenly on crust in the order given and grill or bake at 425

    for 8-10 minutes.

    12 Pizza Crustthinly sliced

    artered and marinatedrained and coarsely chopped

    on

    zarella cheese

    rrange tomato slices to cover pizza crust to the edges. Layer remaining toppings

    ichelles Ham Fettuccini

    M

    lb. chopped ham

    chopped

    ni, cooked

    streamed

    aut ham and onion in butter. Add pepper and cream. Heat . Add noodles,

    (from Pam)

    1< c. butter1 small onion,1 pt. Cream12 oz. Fettucci c. parmesan1 head broccoli,fresh ground pepper

    Sparmesan, and broccoli. Heat until parmesan melts.

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    Quick & Easy Spaghetti Sauce

    Ever since I started making this, we dont even buy jarred sauce any more. You can add whatever veggies you like, and adjust the seasonings to your taste. Sometimes I add some red wine, extra olive oil, or extra garlic and red pepper. I almost always add two packages sliced mushrooms as well. Enjoy! - Susan

    1 large onion, peeled and quartered3-4 medium carrots, peeled and cut into 2 chunks2-3 stalks celery, cut into 2 chunks green pepper2 Tbsp. olive oil3 29 oz. cans crushed tomatoes1 8 oz. can tomato paste2 tsp. dried basil2 tsp. dried oregano2 tsp. dried parsley1 tsp. kosher salt tsp. red pepper flakes

    In a food processer, pulse onion, carrots, celery and green pepper until finely chopped.

    Heat olive oil in 4-qt. pan or dutch oven over medium heat until hot. Add choppedvegetables and cook 10-15 minutes, until vegetables are softened but not browned.Add tomatoes, tomato paste, basil, oregano, parsley, salt, and red pepper flakes. Cookover medium heat, stirring occasionally, until heated to a simmer.

    Allow to cool and transfer to freezer containers. Sauce can be frozen up to 1 year.

    Makes approximately 3 quarts sauce

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    Spaghetti O's

    7 or 8 ounce box ring pasta ("O" shaped)1 can condensed tomato soup1 cup (8 ounce can) tomato sauce

    dash garlic powderdash dried oreganodash dried basilwater, as needed

    Cook pasta until tender. Drain well. In a saucepan, mix soup, sauce, and seasonings.Simmer gently, stirring often, until it comes to a boil. Remove from heat and add drainedpasta. Mix well, adding water if needed.

    Tuna Noodle HotdishAlways a favorite! Susan

    3 c. medium noodles (4 oz.) c. fine dry bread crumbs1 Tbsp. butter, melted1 c. chopped celery c. chopped onion1 10.75 oz. can cream of mushroom or cream of chicken soup c. milk1 9.25 oz. can tuna, drained1 c. frozen mixed vegetables or peas and carrots combination

    Cook noodles according to package directions. Drain and transfer to a 2-quartcasserole dish. Meanwhile, combine bread crumbs and melted butter; set aside.

    In a medium sauce pan, cook celery and onion in 3 Tbsp. butter or margarine till tender.Mix cream soup and milk; add to saucepan and heat through.

    Add the tuna and vegetables to the casserole. Add soup mixture and mix thoroughly.Sprinkle with bread crumb mixture ( or use crushed potato chips for true MN flavor! ).Bake, uncovered, in a 375 oven 20 minutes, or until bubbly.

    Serves 4.

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    Traditional Lasagna(from Pam - Taste of Home lasagna contest winner 2000)

    1 lb. ground beef lb. bulk pork sausage

    3 cans (8 oz. each) tomato sauce2 cans (6 oz. each) tomato paste2 garlic cloves, minced2 tsp. sugar1 tsp. Italian seasoning1 tsp. salt tsp. pepper3 eggs3 T minced fresh parsley3 cups (24 oz) small-curd cottage cheese1 carton (8 oz) ricotta cheese

    cup grated Parmesan cheese9 lasagna noodles, cooked and drained6 slices provolone cheese3 cups (12 oz) mozzarella cheese, divided

    In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Addthe next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.

    In a bowl, combine the eggs, parsley, cottage, ricotta, and parmesan cheeses.

    In an ungreased 9x13 pan, spread 1 cup meat sauce, layer with 3 noodles, provolonecheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meatsauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with remainingnoodles, meat sauce, and mozzarella.

    Cover and bake @ 375 for 50 minutes. Uncover; bake 20 minutes longer.

    Let stand 15 minutes before cutting.

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    Andersons All-American Chili

    This is a combination of 2 or 3 of my favorite chili recipes. Its great simmered for a few hours on the stove or in the crock-pot. Susan

    2 c. chopped onion1 c. chopped green bell pepper8 garlic cloves, minced1 lb. beef stew meat, cut into bite-sized pieces2 jalapeno peppers, chopped2 Tbsp. chili powder1 Tbsp. ground cumin3 Tbsp. tomato paste1 tsp. dried oregano tsp. freshly ground black pepper tsp. salt2 bay leaves1 c. Merlot or other fruity red wine (or beer or beef broth)2 28 oz. cans whole tomatoes, undrained and coarsely chopped3 15 oz. cans kidney beans, rinsed and drained

    Heat a large Dutch oven over medium-high heat. Add onion and the next 4 ingredients(through jalapeno pepper) to pan; cook 8 minutes, or until beef is browned.

    Add chili powder and the next 6 ingredients (through bay leaves), and cook for 1 minute,stirring constantly. Stir in wine, tomatoes, and beans; bring to a boil. Cover, reduceheat, and simmer 1 hour, stirring occasionally.

    Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Servewith cheddar cheese and sour cream, if desired.

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    Baked Winter Squash Soup

    This recipe is from the New Basics Cookbook by Shelia Lukins one of my absolute favorite cookbooks! I make this every autumn and through the winter. With a salad and some multi- grain bread, its one of our cold weather favorites.

    1 acorn squash (about 2 lbs.)1 butternut squash (about 2 lbs.)4 Tbsp. unsalted butter4 tsp. brown sugar2 carrots, peeled and halved1 medium onion, thinly sliced5 c. homemade chicken stock (or 3 14.5 oz. cans broth) tsp. ground mace (or allspice) tsp. ground gingerPinch cayenne pepperSalt, to taste

    Cut squash in half, lengthwise. Scoop out and discard the seeds. Place the squashhalves, skin side down, in a shallow roasting pan. Place 1 Tbsp. butter and 1 tsp.brown sugar in each squash half. Arrange the carrots and onion slices around thesquash. Pour 1 cup stock in the pan, cover tightly with aluminum foil, and bake for 2hours.

    Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out ofthe skins and place in a large soup pot. Add the carrots, onions and the cooking liquid.Add the remaining 4 cups stock and the mace, ginger, cayenne and salt. Stir well andbring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

    Puree the soup, in batches, in a blender or food processor until smooth. Return to thepot, adjust seasonings, and heat through. Serve garnished with sour cream and freshchives, if desired.

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    13 Bean Soup(from Pam)

    2 cups mixed dried beans (including black-eyed peas)Water

    2 tablespoons salt1-1/2 cups bite-size pieces lean baked ham (about 1/2 pound)OR 1-pound meaty ham bone or ham hock

    2 large onions, sliced2 cups chopped celery1 can (28 ounces) tomatoes, chopped1 red bell pepper, choppedsalt and pepper to taste

    Wash the beans. Cover with water; add 2 tablespoons salt. Soak overnight.

    The next day, drain the beans and combine with 2 quarts water in a large saucepan orstockpot. Add the ham and boil for 1-1/2 to 3 hours, or until the beans are fully cookedand tender. Add the onions, celery, tomatoes, red pepper, and salt and pepper to taste.Simmer for at least 30 minutes, until the vegetables are cooked. Serve hot.

    Makes 8-10 servings

    Chicken Chili with Pesto(Cooking Light Magazine from Susan)

    2 tsp. vegetable oil c. finely chopped onion lb. boneless, skinless chicken breast, cut into bite-size pieces1 c. finely chopped carrot c. finely chopped red bell pepper c. thinly sliced celery c. canned chopped green chilies tsp. dried oregano tsp. ground cumin tsp. salt1/8 tsp. black pepper1 16oz. can cannellini beans, rinsed and drained1 14.5 oz. can fat-free, less-sodium chicken broth3 Tbsp. pesto

    Heat oil in a Dutch oven over meadium-high heat. Add onion and chicken; saut 5minutes. Add carrot, bell pepper, and celery; saut 4 minutes. Add chiles and the next6 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 25minutes. Stir in pesto.

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    Minestrone Soup

    This is the one I have made since I was a kid its still the best recipe I know. Adding fresh spinach or kale at the end of cooking is tasty too. - Susan

    1 small onion, chopped2 small potatoes, chopped2 small carrots, sliced2 Tbsp, olive oil4 c. water1 tsp. oregano1 tsp. basil tsp. garlic powder1 tsp. saltPinch pepper2 c. zucchini, sliced1 15 oz. can kidney or canellini beans2 c. tomato juice (or 1 15 oz. can diced tomatoes)4 oz. dry spaghetti, broken into 2 inch pieces, or other pasta

    Saut onion, potato & carrot in oil in a large saucepan until golden brown and tender.Add water and spices, and boil gently for 15 minutes. Add remaining ingredients andboil 12 minutes longer, until pasta is tender. Serve sprinkled with Parmesan cheese, ifdesired.

    Spring Carrot Soup(from Pam)

    1 (14 oz.) can vegetable broth8-10 small carrots with tops, trimmed, scrubbed, halved lengthwise, then cut crosswise cup haricot verts or baby green beans, trimmed6 oz. peeled and deveined medium shrimp1 (12 oz.) can carrot juice tsp. bottled hot pepper saucesalt and pepper

    In a large saucepan bring vegetable broth to boiling. Add carrots. Bring to boiling,reduce heat. Cover and simmer 4 minutes. Add haricot verts and shrimp. Bring toboiling, reduce heat. Cover and simmer for 3 minutes. Add carrot juice and hot peppersauce, heat through (do not boil). Season to taste with salt and pepper.

    Serves 4-6

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    Desserts

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    Apple Crisp

    My favorite crisp recipe is from the Better Homes and Gardens cookbook. I get a lot of good ones from there (plus it has nutrition info, very handy). - Susan

    Fruit Crisp5 cups sliced, peeled apples, pears, peaches, or berries2-4 Tbsp. granulated sugar (I use as little as possible) 3/4 c. rolled oats1/2 c. packed brown sugar1/4 c. flour (white or whole wheat)1/2 tsp. ground nutmeg, ginger, or cinnamon1/4 c. butter1/4 c. chopped nuts or coconut

    For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-quart square baking dish.Stir in the granulated sugar.

    For topping, in a medium bowl combine the oats, brown sugar, flour, and spices. Cut inbutter until mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkletopping over filling.

    Bake crisp in a 375 oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit istender and topping is golden.

    Makes 6 servings (~270 cal., 12g fat, 42g carb)

    Note: for berry crisp, toss 3 Tbsp. flour with the berries before adding to baking dish.

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    Cherry Dream Cake

    (I have also seen the cake part of this recipe referred to as Jello Poke Cake, and I bet it can be made with any flavor Jello you want.) I made a few 'lite' changes to the recipe: a) sugar-free cherry jello, b) 'lite' cherry pie filling. I also used a different frosting recipe than what was originally listed. For the frosting I used 'lite' cool-whip, and substituted almond extract for the vanilla in order to enhance the cherry flavor. I hope you followed all that. I'll rewrite the entire recipe below with all my changes. It was soooooooo yummy, and received lots of compliments from everyone in the office. I decided after I made it, that I should have poked twice as many holes in it to get lots of red showing in the cake. It was good nonetheless, and was gone by the 2nd day in the office. Here's the recipe as I made it, with my changes in parentheses. blog recipe posted by Abby

    1 (18.25 ounce) package white cake mix1 (3 ounce) package (SUGAR-FREE) cherry gelatin1 1/2 cups boiling water1 (8 ounce) container (LITE) whipped topping

    1 (3.5 ounce) package instant vanilla pudding mix1 cup milk1 teaspoon vanilla (ALMOND) extract1 (21 ounce) can (LITE) cherry pie filling

    Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in.baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes outclean.

    Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes

    in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 minutes. Coverand refrigerate for 30 minutes.

    In a medium bowl, combine pudding mix with milk and vanilla (ALMOND EXTRACT).Mix until smooth. Gently fold in whipped topping until no streaks remain. Carefullyspread over cake. Top with the pie filling. Refrigerate for at least 2 hours beforeserving.

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    Chewy Caramel Bars (aka Rolo-riffics)

    Posted by Maribeth- I made these for our Easter weekend and they were a hit.

    1 package (18-1/4 ounces) yellow cake mix

    1 can (5 ounces) evaporated milk1/2 cup chopped nuts1/4 cup butter, melted36 Rolo candies, halved

    In a large bowl, combine the cake mix, milk, nuts, and butter. Spread half into a 13x9x2baking pan coated with cooking spray. Bake at 350 for 13-15 minutes or until set.

    Place candies, cut side down, over crust; top with remaining cake mixture. Bake 25-30minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

    Chokecherry Pudding

    I have never made this (where do you get chokecherry juice??), but I love it too! Always reminds me of Christmas. posted by Abby

    Note: Try making this with pomegranate juice instead of chokecherry.

    To 2c. chokecherry juice, add 1 1/2c. water, 2/3c. sugar, 3 Tbsp cornstarch (diluted withsome of the liquid so pudding won't be lumpy).

    Cook over med. heat until thick, stirring constantly. Remove from heat and add 1/4 tsp.almond extract (to enhance cherry flavor). Cool slightly and pour into dishes. Top withreal whipped cream.

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    Cream Puff Dessert(from Pam)

    Crust: cup butter

    1 cup water1 cup flour4 eggsPreheat oven to 400 . Bring water and butter to a boil and remove from heat. Add flour(mixture will form a ball). Add eggs, one at a time, beating after each egg is added. Putinto a slightly greased 10x15 pan. Bake 35 minutes. After removing from oven, presspuff down lightly with a spatula. Let stand to cool.

    Filling:3 packages instant vanilla pudding3 cups milk

    1 8 oz. package cream cheese, softened. pint whipping cream, whippedChocolate Syrup

    Mix pudding, milk, and cream cheese. Spread over crust. Frost with whipped cream.Drizzle with chocolate syrup.

    Easy Oreo Truffles (aka Heart Attack Balls)

    Blog recipe posted by Maribeth

    1 pkg oreo cookies, divided1 pkg. (8 oz.) cream cheese, softened2 pkg. (8oz. each) Bakers semi-sweet baking chocolate, melted

    Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookiescan also be finely crushed in a resealable plastic bag using a rolling pin.) Crushremaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mixuntil well blended.

    Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; placeon wax paper-covered baking sheet. (any leftover chocolate can be stored at roomtemperature for another use.) Sprinkle with reserved cookie crumbs.

    Refrigerate until firm, about 1 hour.

    Store leftover truffles, covered, in refrigerator.

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    Krumkake(from Mom)

    1 pint whipping cream1 c. sugar

    1 tsp. vanilla2 c. flourPinch salt1 c. milk

    Whip cream until soft. Add sugar gradually. Mix in vanilla, and flour and salt (whichhave been sifted together). Add milk slowly, beating constantly. Bake in heatedKrumkake iron over medium heat, 1 scant Tablespoon at a time. Bake approximately 1minute, 30 seconds per side. Remove from iron and roll immediately.

    Makes about 10 dozen

    Lindas Chocolate clair Dessert

    Robs mom shared this with me and its so quick and easy. I bring it to parties, especially in the summer, and it always gets great reviews! I usually use sugar-free pudding, skim milk, fat-free crackers, and reduced fat whipped topping. Its practically health food ha ha ha! Susan

    1 package graham crackers2 boxes French Vanilla pudding2 c. milk1 (8 or 9 oz.) container Cool Whip1 can chocolate frosting

    Butter sides and bottom of a 9 x 13 pan. Line the bottom with whole crackers.Combine pudding with milk, stirring until thick. Fold in Cool Whip. Mix well. Pour halfof pudding mixture over crackers. Place a second layer of crackers over pudding, thenlayer pudding and a third layer of crackers. Gently spread frosting over crackers.

    Refrigerate 24 hours before serving.

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    Rice Krispy Bars

    c. butter or margarine1 16 oz. package marshmallows5-6 c. Rice Krispy cereal

    Melt butter and marshmallows in a large microwave-safe bowl, about 3-4 minutes.

    Add cereal and stir until well mixed. Press warm mixture firmly and evenly into abuttered 13X9 inch pan. Cut into squares when cool.

    Rolo Pretzel Turtles

    These are Easy-Peasy-Lemon-Squeezy. Which is probably why this is one of myChristmas favorites. Posted by Pam

    Rolo chocolate candiesMini pretzelsNuts - toasted pecans/almonds/hazelnuts/walnutsPreheat your oven to 350

    Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

    Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo shouldbe soft but not completely melted.

    Remove from oven, place on cooling rack and immediately squish the chocolate with anut. Watch the caramel oooze out.

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    Baking

    Yeast Breads

    Quick Breads

    Cakes

    Cookies

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    Cinnamon Swirl Bread(from Taste of Home)

    It's really not any different from any other eggy bread. What I've found works well is to use a thermometer to measure the actual temp of the liquids and also to make sure the place you have it rise is really warm. I've been putting bread in the laundry room while the dryer is running or even setting the oven to "warm" and letting the dough rise on the stovetop. - Susan

    2 packages (1/4 oz. each) active dry yeast1/3 c. warm water (110-115 degrees - I've been aiming for 115)1 c. warm water (110-115 degrees)2 eggs, lightly beaten1 c. sugar, divided6 Tbsp. butter or margarine, softened1 1/2 tsp. salt5 1/2 to 6 c. all-purpose flour2 Tbsp. ground cinnamon

    In a mixing bowl, dissolve yeast in water. Add milk, eggs, 1/2 cup sugar, butter, salt, and2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

    Place in a greased bowl, turning once to grease top. Cover and let rise in a warm placeuntil doubled, about 1 hour.

    Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle.Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up eachrectangle from a short side; pinch seam to seal. Place seam side down in two greased9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.

    Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pans andcool on wire racks.

    Makes 2 loaves.

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    Grandma Herdina's Bread Dough(from Mom)

    1 cup milk3 cups water, (use all water, or part potato water for better flavor)

    2/3 cup sugar2 tsp dry yeast3/4 cup shortening2 tsp salt10-11 cups flour (total)

    Milk and water should be lukewrm. Add sugar, shortening, dry yeast, salt and enoughflour to make a thin past. Let rest a few minutes, then add flour enough so spoon willcome out clean. Dough should not look wet. Let rise. Knead and shape into fourloaves. Let rise. Bake at 375' degrees for 38-40 min.This recipe may also be used for rolls or kolachy. Shape. Let rise. Bake about 15 to

    20 min at 375'

    You must have a cookbook that would explain more clearly how to make bread. Call if you need more help. I should have insisted that you girls help with the bread baking while you were still home. Once you get the feel for it, it'll be easier. Don't give up. Maybe you'll want to make

    just a half recipe. Four loaves is a lot for two people. Let me know how it turns out.Love Mom

    Kolachy Fillings

    PRUNE: cook prunes in a little water. Mash and sweeten with a little sugar or honey.May add a little lemon and /or cinnamon.

    POPPY SEED: Grind poppy seed, moisten with corn syrup, sweeten to taste withsugar.

    APRICOT: Grind apricots, microwave a short time, add almond flavor and sugar totaste.

    To shape kolachy: Use dough about the size of medium egg. Flatten to a squareshape. Add about a tsp of filling to center. Bring opposite corners together and pinch,then repeat with remaining corners. Put in greased cake pan, cover and let rise a halfhour or so.