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EVERYDAY COOKBOOK EVERYDAY COOKBOOK Entrees - Sides - Desserts and other basic everyday recipes The Recipes gathered from family, friends, and random pieces of paper, tucked away in old cookbooks for years. Recipes for the entrées, sides and desserts that everyone loves. No fancy ingredients, no exotic flavors, just good-to-eat home cooked food. Everything you need can be found at your local grocery store and farmer’s market. Easy to follow recipes are great for quick weekday meals or fun weekend events. This book was created for those who want to relax and enjoy their favorite meals without a lot of difficult preparation. FAMILY FAVORITES

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Page 1: Recipes gathered from family, friends, and random pieces ... · EVEREVERYDAYDAY COOKBOOKY COOKBOOK Entrees - Sides - Desserts and other basic everyday recipes The Recipes gathered

EVERYDAY COOKBOOKEVERYDAY COOKBOOKEntrees - Sides - Desserts and other basic everyday recipes

TheRecipes gathered from family, friends, and random pieces of paper, tucked away in old cookbooks for years.

Recipes for the entrées, sides and desserts that everyone loves. No fancyingredients, no exotic flavors, just good-to-eat home cooked food.

Everything you need can be found at your local grocery store and farmer’s market. Easy to follow recipes are great for quick weekday meals or fun

weekend events. This book was created for those who want to relax and enjoy their favorite meals without a lot of difficult preparation.

FAMILY FAVORITES

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Almost every family has a few treasured recipes, beloved as much for the memories they evoke of family get-togethers or a special family member, as it is for their wonderful flavors. Ours, like most families, have a few such recipes, handed down to the next generation, taught to us as children, or squirreled away on index cards or scraps of paper in worn and aged cookbooks.

There are likely many more recipes that were not included in this col-lection for one reason or another. Perhaps they will emerge in another volume in the near future.

Introduction

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Family Favorites

Table of Contents

1introduction

2conversion chart

handy substitutions

quality vs convenience

3entrées

4sides and salads

7sauces and condiments

8desserts

Table of ContentsPart 1: Entrées

13-Bean SoupAlfredo Sauce for Fettuccine or DippingBacon-Jack QuesadillasBaked Ham with Brown Sugar, Mustard, & HoneyBaked LasagnaBaked RavioliBBQ MeatballsBBQ Polish SausageBBQ Pork Chops in the Slow CookerBBQ Pulled PorkBeef Pot RoastBeef StroganoffBelgian Waffles with BaconBlueberry PancakesBreakfast BurritosBroccoli Chicken PastaCarne AsadaCheese and Onion EnchiladasCheesy Baked ZitiCheesy Spaghetti CasseroleChicken and DumplingsChicken ParmesanChicken Pot Pie

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Part 1: Entrées (cont.)Chicken Salad SandwichesChili Cheese BurritosCrockPot ChiliCrunchy Lemon Garlic Chicken BreastFluffy Scrambled EggsFrank and Beans Hot DogFrench CrêpesFried Egg SandwichFrito PieGrilled Marinated ShrimpGrilled Pork TenderloinGrilled Rosemary ChickenGrilled Sirloin and VeggiesHearty Beef StewHearty MeatloafHearty Pasta SauceHoney Sesame WingsItalian Sausage & PeppersKFC Original Recipe Fried ChickenMacaroni and CheeseMacaroni and Cheese - Velveeta StyleMexican Style Shredded ChickenMixed Bean Soup with Smoked SausageMom’s Favorite Grilled CheeseOrange ChickenOven-Barbecued ChickenOven-Fried FishOven Roasted Turkey BreastPan-Fried Pork Chops

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Family Favorites

Part 1: Entrées (cont.)Pan-Seared Filet MignonPan-Seared, Oven Roasted Pork ChopsParmesan Crusted Chicken BreastPerfect Denver OmeletPhilly Cheesesteak SandwichesPoached Eggs on Milk ToastPork CarnitasPork Chops and SauerkrautSalisbury SteakShepherd’s PieShrimp CreoleSkillet Fried ChickenSloppy JoesSplit Pea with Ham SoupSteak and Mushroom Stir FryStuffed Bell PeppersStuffed Cabbage RollsSweet and Sour MeatballsSweet & Spicy WingsSwiss SteakTaco “Pizza” Thin CrispTaco SaladTuna Noodle CasseroleTurkey Bacon Tomato Club SandwichVegetable Fried RiceZesty Rice and Beans with Chicken

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Part 2: Sides and SaladsAddicting Deviled EggsAu Gratin PotatoesAunt Betty’s Potato SaladBaked Sweet Potato with MarshmallowsBread-and-Butter PicklesCajun Tater TotsCandied Sweet PotatoesCheese ZombiesChunky ApplesauceClassic CornbreadColeslawCorn Bread MuffinsCorn SuccotashCucumber SaladEgg SaladFrench Loaf Garlic BreadGlazed CarrotsGrandma’s Deviled EggsItalian Antipasto PlateLemon Garlic Green BeansMashed Cauliflower with GarlicMexican RiceMom’s Best BBQ Baked BeansOven Roasted PotatoesPerfect Hard-Boiled EggsPotatoes O’BrienPull-Apart Garlic BreadRefrigerator Pickled BeetsRelish Tray with Sour Cream Dip

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Family Favorites

Part 2: Sides and Salads (cont.)Roasted Acorn SquashRoasted VeggiesSpinach SaladTraditional Twice Baked PotatoesWagon Wheel Italian Pasta SaladWild Rice PilafZesty Peas with Bacon

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Part 3: Sauces and CondimentsBarbecue Sauce for Ribs and SteaksCheese SauceConey Sauce for Hot DogsFrench Onion Chip DipHorseradish Cocktail SauceItalian Salad Dressing (Spruced-up)Quick Dinner GravyRed Lobster Tartar SauceRestaurant Style SalsaReuben’s Thousand Island DressingSchool Lunch Tartar SauceSecret Burger Sauce - 3 VariationsSouthwest Dipping SauceSweet and Sour SauceSweet Pepper RelishTeriyaki Sauce and Marinade

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Part 4: DessertsBanana Bread or MuffinsBlueberry Coffee CakeBlueberry MuffinsButtercream Frosting for CakesCarmel PopcornCheesecake with Blueberry ToppingChocolate Bundt CakeCinnamon RollsCoconut-Nut BarsCoconut Ranger CookiesCream Cheese Pumpkin RollEasy Cranberry BreadIced Lemon Pound CakeLemon Meringue PieLemon Supreme CookiesMini Coffee CakesPeach CrispPeanut Butter CookiesPeanut Crunch CakePerfect Banana Cream PuddingPineapple Upside Down CakePull-Apart Cinnamon (Monkey) BreadPumpkin Fluff DipRaspberry Coffee CakeSnickerdoodlesStrawberry Chocolate Chip MuffinsSuper-Chunky Christmas CookiesYummy Smoothies

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Part 5: AppendixFood SafetyHints and TipsMeasurements and EquivalentsFood Thermometers and TemperatureInduction Cooking TemperaturesGlossary of 50 Herbs and SpicesSuperFoodsVintage Gallery

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Family Favorites

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Part 1: Entrées

In French cuisine, an entrée (AHN-tray; French “entrance”) is a dish served before the main course, or between two principal courses of a meal.

In North American English, the term instead has shifted to describe the main course, due to the disappearance in the early 20th century of a large communal main

course such as a roast as a standard part of the meal in the English-speaking world. This use of the term is unusual (but not unheard of ) outside North America, as most other English speakers follow the original French usage, generally considering the

word “entrée” to mean a first course.

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I am not sure whose recipe this actually is. I have it scribbled down on a sheet of paper and tucked in the middle of one of my cookbooks, so it’s likely it came from a magazine or something like that. It is good soup, especially when the weather is a little cool. I buy the bean mix in bulk, and it’s usually 13-bean but I guess there are some 15-bean mixes out there too. I don’t see why you couldn’t use either one.

13-Bean SoupServes: 6-8 Preheat Oven Temp: N/A

Ingredients List2 cups 13-bean mix (dry beans sold in bulk or packaged)1 qt. chicken broth1/2 cup chopped onion1/2 cup chopped carrots1/2 cup chopped celery15 oz. tomato sauce15 oz. diced stewed tomatoes any variety2 tsp. garlic powder2 tsp. chili powder3 dashes Tabasco or hot sauce of your choice1 Tb. dry oregano2 bay leaves2 tsp. ground thyme1/2 Tb. black pepper1/2 Tb. salt

Step-by-Step

v Sort and rinse the dry beans to remove any debris. Soak the beans in 6 cups of cold water in a covered CrockPot overnight (at least 8 hours). Do not turn heat on the CrockPot.v After at least 8 hours, drain the beans, rinse and return them to the CrockPot.v Add all of chicken broth, veggies, and spices to the beans and stir to mix all together.v Cook on LOW heat setting for 3 - 4 hours.v Serve hot with a slice of toasted garlic bread on the side.

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This recipe for Alfredo sauce is going to work well over cooked fettuccine pasta or as a dipping sauce for bread sticks. My favorite bread sticks are made by Portland French Bakery and are almost identical to those served by Olive Garden. I bake them with butter and garlic salt until brown. Try this sauce on your favorite bread sticks.

Alfredo Sauce for Fettuccine or DippingServes: 2 Preheat Oven Temp: N/A

Ingredients List1/2 cup butter1 Tb. minced garlic (about 3 cloves)2 cups heavy cream1/4 tsp. salt1/4 tsp. black pepper

3/4 cup grated Parmesan cheese

Step-by-Step

v Melt the butter in a medium saucepan over medium heat.v Add the minced garlic to the melted butter and cook for 1 minute.v Whisk in the heavy cream, salt, pepper, and Parmesan cheese.v Bring the mixture to a boil, stirring often. Reduce heat to medium-low and simmer for 12 - 15 minutes or until thick. Makes 2-1/2 cups.

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Quesadillas are a great snack, or a good appetizer to some other tasty Mexican dishes like enchiladas or burritos. You can use any ingredients you like, but this one is especially yummy! A side of fresh guacamole and salsa finishes it off just right.

Bacon-Jack QuesadillasServes: 4 Preheat Oven Temp: 450 °

Ingredients List4-5 strips of bacon, cooked crispy and crumbled6 green onions or scallions, sliced 1 jalepeno, seeded and diced1/4 tsp. cumin4 tortillas (8”)1 cup Monterey Jack cheese, shredded

Step-by-Step

v Cook the bacon, and set aside. In the same pan, sautè the onion, jalepeno, and cumin until soft.v Spray a baking sheet with cooking spray. Lay the tortillas on the baking sheet and evenly distribute the cheese, onions mixture, and bacon. Keep the ingredients on half of each tortilla.v Fold over the tortillas and spray with a mist of cooking spray.v Bake for 8 - 10 minutes, until crisp.v Slice into wedges and serve while hot. Top with guacamole, salsa, sour cream, etc.

Hints and TipsSome ice cold, fresh, diced tomatoes and cilantro are a nice addition to this hot, gooey snack.

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Ham dinner is one of my favorites. One of my dad’s too, until he had to cut back on his salt intake. Apparently, most hams are salty from the curing process they go through. My mom decided to make this special treat for my birthday dinner this year and it was great. Alongside garlic mashed potatoes and deviled eggs, I was a happy camper!

Baked Ham with Brown Sugar, Mustard, & Honey GlazeServes: 8 Preheat Oven Temp: 325 °

Ingredients List1 8-10 lb. ham, cut and variety of your choice1 cup unsweetened apple juice1/2 cup Dijon mustard2/3 cup light brown sugar1/4 cup honey

Step-by-Step

v Place the ham in a roasting pan or glass baking dish. Pour the apple juice over the ham and cover with parchment paper and then foil. Seal the foil tightly around the edge of the pan.v Bake at 325 ° for 4 hours. (The ham should reach 145 ° on a thermometer).v After baking time, remove the ham from the oven. Increase the oven temperature to 375 °.v Remove the parchment paper and foil and drain away the liquid in the pan.v Cut off any excess fat and rind from the surface of the ham, then score the ham with a knife making a diamond pattern. Cut into the surface about 1/4” deep.v Spread the Dijon mustard over the surface of the ham, pushing it into the cuts.v Pat the surface with the brown sugar, covering the top. Drizzle the honey over top last.v Bake the ham uncovered in the 375 ° oven for about 20-30 minutes, until the glaze begins to crisp. Remove the ham from the oven and allow it to rest for 30 minutes. Slice and serve.

Hints and TipsHere are a few alternatives for flavoring the ham if you want to try something different:- Mix 1 cup crushed pineapple with 1 cup brown sugar, spread over ham and baste w/ juice.- Heat 1 cup cherry juice with 1 cup honey and baste frequently with this syrup.- Cook 2 cups dried apricots with 2-1/2 cups water until soft, rub through a sieve, add 1 cup of sugar, mix well and brush over ham.

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Lasagna!! is usually the answer if mom asks “What should we make for dinner?” She showed us how to make this years ago when we were big enough to help layer in the noodles. I never get tired of a home-baked lasagna. I think this is one of the only foods I can eat “leftover” for lunch, dinner, lunch, and dinner again. Days in a row - and it just keeps getting better.

Baked LasagnaServes: 6-8 Preheat Oven Temp: 375 °

Ingredients ListHearty Pasta Sauce - (recipe on page 40)2 lb. ground beef, or combination of ground beef and italian sausage1 box lasagna noodles (about 12 noodles)3/4 lb. american cheese, sliced3/4 lb. mozzarella cheese, sliced1/4 cup grated Parmesan cheese

Step-by-Step

v Prepare the Hearty Pasta Sauce recipe in a large saucepan.v Fry the ground beef/pork over medium heat until well browned. Stir the meat into the sauce and simmer for an hour, stirring occassionally.v Boil the lasagna noodles in a large pot of water according to the package directions. Drain and rinse in cold water. Set aside.v Use a 13 x 9 baking dish to build the lasagna. Spread 1-2 cups of the meat sauce in the bottom of the dish.v Arrange 4 lasagna noodles over the meat sauce.v Top with a layer of american cheese slices.v Spoon meat sauce over the cheese. v Arrange another layer of noodles, then a layer of mozarella.v Continue layering, sauce - noodles - american cheese - sauce - noodles.v Top it all off with any remaining meat sauce and a nice layer of mozarella.v Sprinkle the grated Parmesan cheese on top and cover loosely with foil.v Bake for 30 minutes, remove the foil, and bake for an additional 25 minutes until bubbly and browned on top.v Cool for 15 minutes before slicing.

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This baked dish is super easy and super tasty! You can use any ravioli and sauce flavor you like. I prefer cheese ravioli, but spinach, or meat raviolis would be good too. I like meat sauce, others like a simple marinara. Either way you combine it, it’s all going to make a great family dinner.

Baked RavioliServes: 8 Preheat Oven Temp: 350 °

Ingredients List1 lb. ground beef or turkey1 jar (24 oz.) spaghetti or marinara sauce or Hearty Pasta Sauce (pg 40)1/4 cup fresh basil, chopped2 lb. package refrigerated or frozen cheese ravioli2 cups shredded mozzarella cheese

grated Parmesan cheese to taste

Step-by-Step

v Coat a 2-quart baking dish with nonstick spray or butter.v Brown ground beef or turkey in a skillet over medium-high heat for 5 minutes.v After draining the excess fat off, stir in the spaghetti sauce and basil.v Boil the ravioli according to the package directions, less 1 minute of time.v Layer half of the ravioli in the baking dish, then layer of half the meat sauce, then about 1/2 cup of the shredded mozzarella, the remaining ravioli, then the remaining meat sauce. Be sure all the pasta is covered with sauce. Top with the remaining mozzarella and sprinkle with Parmesan.v Bake for 20-25 minutes. You can broil it for a minute after baking to brown the cheese.

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These are so tasty I find myself eating them until they’re almost gone! Great for a party where you might want to serve some hot hors d’oeuvres. My mom likes to serve these during holiday get-togethers alongside chicken wings and little smokies.

BBQ MeatballsServes: 8 Preheat Oven Temp: 400°

Ingredients List2 lb. ground beef or turkey1 pkg. (Stove Top or similar) stuffing mix1 cup water2 eggs2 cups barbecue sauce

1 (16 oz.) can whole berry cranberry sauce

Step-by-Step

v Mix together the ground meat, stuffing, water and eggs. Shape the mixture into 1” round balls.v Line a baking sheet with foil and spray with non-stick cooking spray.v Place the meatballs on the pan and bake for 15-20 minutes until cooked through.v Put the BBQ sauce and cranberry sauce in a pan and bring to a boil.v To serve immediately, pour the sauce over the meatballs in a serving dish.v To keep warm, or for buffet serving, place the meatballs and sauce in a CrockPot on LOW.

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I like this recipe because you make the barbecue sauce from scratch, but if you don’t have time or all of the ingredients, you can easily just pour a small bottle of your favorite brand name bbq sauce in. These barbecue sausages can get nice and sticky if you simmer them long enough, and they are really good with fried potatoes or baked beans.

BBQ Polish SausageServes: 10 Preheat Oven Temp: N/A

Ingredients List1/2 small onion, sliced thin1 Tb. butter1 lb. smoked sausage or keilbasa, cut into 1/4” slices1 cup ketchup1/2 cup brown sugar

2 Tb. Worcestershire sauce

Step-by-Step

v Sautè the onion in the butter in a large skillet. Stir in the remaining ingredients, mixing well as your adding each ingredient in. Bring to a boil.v Reduce the heat and simmer uncovered for 5-10 minutes until thick, stirring occasionally.

v Serve hot.

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I included this recipe because it’s one of my dad’s favorites. I was never a huge fan, but it’s easy to make and a good slow cooker meal. When my mom made it, she served it with mashed potatoes.

BBQ Pork Chops in the Slow CookerServes: 6 Preheat Oven Temp: N/A

Ingredients List6 pork chops1 small onion, sliced1 cup ketchup2/3 cup water1/4 cup lemon juice2 Tb. brown sugar2 Tb. Worcestershire sauce2 Tb. vinegar1 Tb. mustard1/2 tsp. salt

1/2 tsp. pepper

Step-by-Step

v Put the pork chops and sliced onions in a CrockPot or slow cooker.v Mix the remaining ingredients together in a medium bowl, then pour over the chops.v Cook on LOW heat for 8 - 10 hours until tender. Serve hot.

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This recipe came from our friend Mitzie who made it for one of our many get-togethers. Talk about good stuff! This pulled pork is so tender and the sweet sauce it cooks in is absolutely great. You can serve this either as a main entree without bread, or on pub rolls (or your favorite sandwich bun).

BBQ Pulled PorkServes: 10 Preheat Oven Temp: N/A

Ingredients List3 - 5 lb. boneless pork roast, trimmed1 large can of frozen apple juice concentrate1 package of Lipton’s onion soup mix3 Tb. vinegar (any kind)1/4 cup brown sugar (omit if you do not want a sweet marinade)1 cup Sweet Baby Ray’s bbq sauce (or bbq sauce of your choice)

Step-by-Step

v Put the pork roast in a CrockPot.v In a saucepan, combine all of the remaining ingredients, except the bbq sauce.v Heat until the apple juice is melted and the soup mix is dissolved completely.v Pour the heated mixture over the roast and put the CrockPot on the HIGH setting.v Cook on HIGH for at least 4 hours, or until the roast is cooked thoroughly and falls apart easily.v Remove the roast from the juices and let cool on a plate for a few minutes. You can toss out the remaining juices, we don’t need them for this recipe any longer.v Shred the roast with a fork until you have all the roast into pulled style shreds.v Return the shredded pork to the CrockPot and add enough bbq sauce to give it a thick, saucy texture perfect for sandwiches.v Simmer in the CrockPot on LOW until ready to eat, ideally at least 1 hour for best taste.

v Serve as desired. (I prefer it on pub style buns with a side of coleslaw and chips.)

Hints and TipsThis works great for group gatherings served with bbq beans, corn on the cob and / or coleslaw.

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This recipe for pot roast is a recent discovery for me. It’s got a good gravy base, better than the traditional flour mixed with meat drippings. Be creative with various veggie options. I like the typical ones, but you can add in anything you like.

Beef Pot RoastServes: 6-8 Preheat Oven Temp: N/A

Ingredients List2 lb. boneless beef chuck roast1 tsp. vegetable oil2 cups baby carrots6 small potatoes, cut in chunks1 cup chopped onions, celery, etc.1 (16 oz.) can tomato sauce1 (12 oz.) jar beef gravy

1 envelope of onion soup mix

Step-by-Step

v Heat the oil in a large skillet and brown the roast on all sides for just 5 minutes total.v Put the carrots, potatoes, onions, celery and any other choice veggies in the bottom of your slow cooker.v Pour the tomato sauce, beef gravy, and onion soup mix over top of the veggies.v Place the browned roast into the slow cooker and cover.v Cook on LOW for 9 - 10 hours, until the roast is tender.

v When done, move the roast to a cutting board and remove all the veggies to a serving dish.

Hints and TipsLeftover roast is great for sandwiches such as an open face roast beef and gravy sandwich. Or,

shred it with a fork and add your favorite BBQ sauce for quick BBQ beef sandwiches.

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This has to be my personal least favorite food in the whole cookbook. But, it’s popular with everybody else, so I guess I’m the crazy one. The most common variations I’ve heard of are using ground beef instead of round steak, or putting it over rice instead of egg noodles. I’ve also seen several recipes for the slow cooker. You just brown the meat, and mix in all the other ingredients and cook on LOW for 4-5 hours. (Wait to stir the sour cream in just before serving.)This probably makes the meat so tender. I’ll have to try it some time if I ever have the chance to make this for someone.

Beef StroganoffServes: 4 Preheat Oven Temp: N/A

Ingredients List1 lb. round steak, 1/4 to 1/2-inch thick3 Tb. olive oil, butter, or shortening2/3 cup water1 (4 oz.) can sliced mushrooms1 envelope onion soup mix1 cup sour cream1 Tb. flour12-16 oz. bag egg noodles

1/4 cup butter

Step-by-Step

v Cut the round steak into small pieces and heat in a skillet with 3 Tb. of olive oil or butter. Stir and cook until browned.v Add water, mushrooms, and soup mix. Stir to mix, and heat to boiling.v Blend the sour cream and flour together in a small bowl. Add this to the skillet and cook until the sauce thickens, stirring frequently.v Boil the egg noodles according to the package directions, then drain and return to its pot.v Stir the butter into the hot noodles and stir until melted.v Put a generous pile of noodles onto a plate and top with the steak and gravy.

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After many terrible attempts at a good waffle recipe, I finally got one from my mom that works. This one makes light, fluffy waffles that are perfect in appearance and have a great flavor. Enjoy them with a side of crispy bacon cooked “Rachel Ray” style. Thanks Rachel for an easy way to make bacon that stays flat and doesn’t make a greasy mess on the stovetop.

Belgian Waffles with BaconMakes: 8-10 waffles Preheat Oven Temp: N/A

Ingredients List2 cups flour3/4 cup sugar3 1/2 tsp. baking powder2 eggs, separated1 1/2 cups milk1 cup butter, melted1 tsp. vanilla extract

Step-by-Step

WAFFLESv In a bowl, combine the flour and baking powder.v In another bowl, lightly beat the egg yolks. Add milk, butter and vanilla and mix well.v Stir the egg mixture into the flour and stir just until combined. Do not overmix.v In a separate bowl, beat the egg whites and sugar with a mixer until stiff peaks form. Fold this into the batter. Do not overmix.v Bake in a preheated waffle iron according to the manufacturer’s directions. My mom found a cooking spray called Waffle-Off that works excellently. It doesn’t leave any residue at all and makes the waffles golden - and they remove cleanly and easily from the iron. My waffle iron takes about 4 minutes to cook to a nice golden color. Serve hot with butter and syrup or topping of your choice.

You’ll want to make this every weekend. Try them with strawberries and whipped cream - oh yea!

BACONv Line a cookie sheet with foil and place a wire rack on top of the foil.v Lay slices of bacon across the cooling rack and cook in 375° oven for at least 10-15 minutes, until desired crispiness. No need to turn the bacon over during cooking.

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This is one of many great ways to use fresh blueberries when they’re in season. When they aren’t in season, the frozen berries work really well too. A big stack of pancakes, covered in butter and syrup, mmm....mmm.... good! Makes me want to go make some right now!

Blueberry PancakesServes: 4-6 Preheat Oven Temp: N/A

Ingredients List1 1/2 cups flour3 1/2 tsp. baking powder3/4 tsp. salt1/4 cup sugar1 cup blueberries, fresh or frozen1 egg, beaten1 cup milk3 Tb. shortening, melted

Step-by-Step

v Toss 2 Tb. of the sugar with the blueberries and let is stand a few minutes.v Sift the flour and measure. Add the baking powder, salt, and sugar. Sift again.v Combine egg, milk and melted shortening.v Pour into the flour mixture and stir just enough to moisten the flour. Do not beat or overmix.v Fold the berries into the batter gently, careful not to blend together too much.v Bake on a hot griddle, set at 350° if it has a temperature control.v Flip when the first side is browned, and small bubbles appear in the batter. Cook a couple more minutes to brown the other side. Serve with butter and syrup.

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This is one of my favorites for a quick meal in the morning at work. You can make these ahead and freeze them. Microwave about 90 seconds, top with a little picante sauce, and you’re set.

Breakfast BurritosServes: 4 Preheat Oven Temp: N/A

Ingredients List4 oz. ground pork sausage4 large eggs4 Tb. onion, diced4 Tb. green or red bell pepper, diced4 slices American or cheddar cheese4 (10-inch) flour tortillasSalsa or picante sauce to taste

Step-by-Step

v Cook the sausage in a skillet over medium heat until done. Drain off excess fat and set the cooked sausage aside.v In a small bowl, use a fork to beat together the eggs, onions, and peppers.v Scramble the eggs in the skillet until firm. Add the cooked sausage and combine.v Spoon the egg filling onto the center of a tortilla, top with a slice of cheese, and wrap into a burrito, folding in the sides and rolling.v Serve right away, or freeze the burritos for later. Top with salsa or picante when serving.

Hints and TipsI use a foodsaver system for freezing. Package them individually and then freeze. Grab and heat anytime you want a quick snack or small morning meal.

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This is one of my mom’s recipes but I haven’t made it myself yet. I should do that soon. It sounds like a good creamy pasta dish with chicken and broccoli mixed in.

Broccoli Chicken PastaServes: 4 Preheat Oven Temp: N/A

Ingredients List6 oz. pasta of choice - penne, bowtie, spiral, etc.2 cups broccoli, cut to medium size chunks2 tsp. olive oil3 chicken breast halves, cut into bite size chunks1/2 cup chicken broth2 tsp. corn starch1/4 tsp. lemon-pepper seasoning

1/2 tsp. dried tarragon or dill

Step-by-Step

v Boil the pasta in a pot of water for 2-3 minutes, then add the broccoli to the water for an additional 4 minutes of boiling. Drain off the water and set aside.v In a skillet, heat the oil and sautè the chicken until done.v While waiting for the chicken to cook, combine the chicken broth, corn starch and seasonings in a small bowl.v Once the chicken is done, add the broth mixture to the skillet and stir while cooking for 2 additional minutes. Sauce should begin to thicken.v Add the pasta and broccoli to the skillet, combine, and heat for 3-5 minutes. Serve while hot.

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This recipe is one of my personal favorites. The flank steak is marinated, grilled and then sliced thin. It’s tender and very flavorful. You can use this steak for tacos or burritos, or in any other way you might like to use steak.

Carne Asada Steak TacosServes: 10 Preheat Oven Temp: N/A

Ingredients List2 lbs. flank steak1 jalapeno pepper, chopped4 garlic cloves, chopped1 cup fresh cilantro, chopped1 tsp. cumin2 limes, sliced2 Tb. vinegar1/2 tsp. sugar

1/2 cup oil (olive or canola)

Step-by-Step

v Put the flank steak in a large Ziploc bag.v Combine the remaining ingredients and pour the mixture into the bag to cover the steak. Make sure that each piece of the steak is well coated and refrigerate for at least 1 hour (2-3 hours is going to be ideal).v Preheat the grill to medium-high heat. Oil the grates to prevent the steak from sticking.v Take the steak out of the bag and place it on the grill, season with salt and pepper.v Grill the steak for a few minutes on each side, until it reaches your doneness liking.v Remove the steak from the grill and let it rest on a cutting board for about 5 minutes.

v Slice the steak across the grain into thin diagonal strips and serve with tortillas, salsa, etc.

Hints and TipsServe with pico de gallo or salsa and chopped onion, cilantro, and avocado.Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, or in the microwave on a paper towel for 15 seconds each (high power).

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This recipe turned out a lot better than I thought it was going to when I first tried to make it, as I was trying to mimic a recipe that a friend told me about. I wasn’t sure about the brand of sauce or about how much cheese to put inside the enchiladas. It turned out to be a good amount of cheese, and a tasty enchilada sauce that kept the enchiladas full of flavor and didn’t get too dry while cooking. It’s one of my favorites.

Cheese and Onion EnchiladasServes: 6 Preheat Oven Temp: 350 °

Ingredients List12 corn tortillas1 18 oz. can Las Palmas enchilada sauce1 lb. grated cheese, Monterrey Jack and cheddar, or Colby jackOptional: (use as desired)1 cup chopped onion1 small can of diced green chili’s1/2 cup chopped green onions1 small can sliced black olives

toppings as desired: lettuce, onions,sour cream, tomatoes, olives, etc.

Step-by-Step

v Warm the tortillas by microwaving or steaming so they are soft enough to roll without cracking.v Pour some of the enchilada sauce into the bottom of a 13 x 9-inch baking dish.v Spoon some of the enchilada sauce onto both sides of a tortilla so it is covered with sauce.v Put about 1/3 cup of the shredded cheese down the center of the tortilla.v Sprinkle some of the diced onion and green chili’s on top of the cheese.v Roll the enchilada and place it in the baking dish with the folded seam side down.v Repeat this for each of the additional tortillas.v Once the baking dish is full of rolled tortillas, pour the remaining enchilada sauce into the dish so that all of the tortillas are covered. Don’t be afraid of having too much sauce, a lot of it will absorb while cooking.v Top with additional shredded cheese and bake for 25 minutes.

v After cooking, serve with green onions, olives, salsa, lettuce, sour cream, etc. as desired.

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This recipe is similar to the recipe for baked ravioli. If I don’t have any ravioli on hand, this is a great second choice. It’s easy to make, and convenient if you need to make a pan of it for another day. Just use a foil pan, toss it in the frig for later, or freeze it for next week. Pop it in the oven for about an hour if it’s frozen and dinner is a snap!

Cheesy Baked ZitiServes: 4-6 Preheat Oven Temp: 350 °

Ingredients List1 lb. ziti pasta1 small onion, chopped1 lb. ground beef2 (26 oz.) jars spaghetti sauce-or- Hearty Pasta Sauce (pg 40)6 oz. provolone cheese, sliced2 Tb. grated Parmesan cheese6 oz. mozzarella cheese, shredded

Step-by-Step

v Bring a large pot of lightly salted water to boil. Add ziti pasta and cook until al dente, about

8 minutes; drain.v In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.v Butter a 13 x 9 baking dish and layer the ingredients - 1/2 of the ziti, Provolone cheese, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.v Bake for 30 minutes or until the cheese is melted.v Serve hot. It’s my favorite with a side of garlic bread and a chopped salad.

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Here’s another italian pasta dish, cooked casserole style. Similar to the others, this one uses spaghetti noodles. Easy to make, delicious to eat!

Cheesy Spaghetti CasseroleServes: 4-6 Preheat Oven Temp: 350 °

Ingredients List1 (12 oz.) package spaghetti1 cup chopped onion1 lb. ground beef2 jars spaghetti sauce-or- Hearty Pasta Sauce (pg 40)1 (6 oz.) can sliced mushrooms2 cups Cheddar cheese, shredded

2 cups Mozzarella cheese, shredded

Step-by-Step

v Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about

6 minutes; drain.v In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and mushrooms, and simmer 15 minutes.v Butter a 13 x 9 baking dish and layer the ingredients - 1/2 of the spaghetti, 1/2 of each cheese, 1/2 of the meat sauce, remaining spaghetti, the rest of the sauce, and top it off with the remaining cheese.v Bake for 20-30 minutes until hot all the way through.v Serve hot. Again, this is another favorite with a side of garlic bread and a chopped salad.

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This is one of my mom’s favorites. I never did learn to like chicken and dumplings and I hated it when I’d come in after school and found out that we were having it for dinner. Everyone else seemed to enjoy it quite a lot, so majority ruled. I’ve included it here anyway. If you like it, enjoy!

Chicken and DumplingsServes: 4-6 Preheat Oven Temp: N/A

Ingredients List3 to 4 lbs. chicken breasts8 cups water3 medium carrots, diced3 medium celery stalks, sliced1 small onion, diced1 tsp. dried thyme1 tsp. salt1/4 tsp. black pepper

Step-by-Step

v Cover the chicken with water in a large pot. Bring to a boil, cover and simmer for 1 1/2 to 2 hours, until the chicken is completely cooked. Strain, save the broth, and let the chicken cool.v Remove the chicken meat from the bones. Discard the skin and bones, cut the meat into bite- sized pieces and set aside. Skim the chicken fat off the surface of the broth and discard.v To make the dumplings : Mix the flour, baking powder, and salt in a large bowl. Cut in the butter with a fork until well blended.v Mix the egg and milk together in a small bowl. Add to the flour mixture and knead for a few seconds, until just mixed. If the dough is sticky, add more flour.v Heat the broth to a simmer in a large pot. Add the chicken, carrots, onion, celery, thyme, salt and pepper and cook for 5 minutes.v With a spoon, pull the dumpling dough apart into rough shaped balls the size of a golf ball (do not press to form). Carefully drop the dumplings into the broth.v Cover and reduce the heat so the broth is barely simmering. Cook for 7 to 8 minutes, or until the dumplings are cooked through. Overcooking will make the dumplings mushy.v Ladle the hot broth, chicken, vegetables, and dumplings into serving bowls. Serve immediately.

Dumpling Ingredients:1 cup all purpose flour2 tsp. baking powder1/2 tsp. salt2 Tb. soft butter1 large egg, beaten1/2 cup milk

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This is one of my personal favorites, so much that I order it almost every time I am eating at any Italian restaurant. I remember being pretty young and ordering Veal Parmesan at a restaurant only to quickly discover that veal and chicken are NOT the same. I never made that mistake again! My mom said to make sure I included this recipe in my collection since it was my favorite dinner to make growing up. Her lasagna was another one of my favorite Italian dinners, but we’ll save that for another day.

Chicken ParmesanServes: 4 Preheat Oven Temp: 350 °

Ingredients List4 boneless chicken breasts, rolled or pounded to 1/4 - 1/2 inch thick1 cup flour1 egg1/2 cup milk2-3 cups Italian seasoned bread crumbs3-4 Tb. oil2 cups spaghetti sauce-or- Hearty Pasta Sauce (pg 40)4 slices mozzarella cheese

Step-by-Step

v Mix the egg and milk together in a shallow dish. Put the flour on a plate and the bread crumbs on another plate.v Heat the oil in a large skillet over medium-high heat. Use more oil if needed to keep a thin layer of oil in the pan, not more than 1/4 inch deep. Oil should be very hot before adding chicken.v Coat each chicken breast with flour, dip it into the egg next, then coat it with the bread crumbs. Pat the breast to make sure the bread crumbs stick well and don’t fall off easily.v Put the breasts into the oil as you bread them. They will get soggy if you let them sit before frying. Fry each side for 4-5 minutes until golden.v Remove the breasts from the skillet as they brown and drain them on paper towels.v Move all of the fried breasts to a baking dish and cover them with spaghetti sauce. Top each breast with a slice of mozzarella cheese and bake uncovered for about 20 minutes.v Toss a little fresh parsley or basil on top for garnish if you like.v Serve with spaghetti and meat sauce, salad, garlic bread, whatever you prefer!

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I went looking for a good recipe for pot pie because it is one of Karen’s favorites and the little frozen ones just aren’t that great. These have nice tender cuts of meat, good sized veggies and a creamy gravy that isn’t too salty. She likes pot pies with both top and bottom crusts, but you can make them with just the top crust if you don’t like as much pastry.

Chicken Pot PieMakes: 4-6 ramekins, depending on size of ramekin Preheat Oven Temp: 425 °

Ingredients List1 lb. boneless chicken breast, cut into bite size pieces1 cup sliced carrots1 cup frozen green peas1/2 cup sliced celery1/3 cup butter1/3 cup chopped onion1/3 cup all-purpose flour1/2 tsp. salt1/4 tsp. black pepper1/4 tsp. celery seed1 3/4 cups chicken broth2/3 cup milk4 (9 inch) unbaked pie crusts, trimmed to fit individual ramekins

Step-by-Step

v In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside in a bowl.v Using the same saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.v Trim pie crusts to fill the bottom of each ramekin, and make tops by combining and rolling out excess pieces trimmed off. Set aside the tops for later. v Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, and seal the edges. Make several small slits in the top to allow steam to escape.v Bake for 20 to 25 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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This chicken salad recipe makes a fresh, savory sandwich filler. I like to use leftovers from a dinner of grilled chicken breasts to make this for lunch the next day.

Chicken Salad SandwichesServes: 4 Preheat Oven Temp: N/A

Ingredients List1 1/2 cups cooked chicken, chopped or shredded1/4 cup celery, diced1/4 cup red onion, diced2 Tb. green olives, chopped1/4 tsp. Lawry’s seasoning salt6 Tb. Mayonnaise

Step-by-Step

v Combine chicken, celery, onion, olives, and salt. Add enough mayonnaise to moisten.v Chicken salad is best if chilled before serving - if time allows.v Add a crisp lettuce leaf or shredded lettuce to each sandwich served on choice of bread.v Garnish with olives and pickle spear on the side.

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These little burritos make a good snack or lunchtime meal. There aren’t any beans, just the chili sauce and cheese. Melty goodness! They’re a little messy to eat, but worth it.

Chili Cheese BurritosServes: 6 Preheat Oven Temp: N/A

Ingredients List2 lbs. ground beef1/2 cup diced onion1 1/2 cups ketchup1/4 cup white sugar1/4 cup white vinegar1/4 cup prepared yellow mustard1/2 tsp. celery seed3/4 tsp. Worcestershire sauce1/2 tsp. ground black pepper3/4 tsp. salt2 Tb. canned jalepenos, choppedlarge flour tortillas2 cups shredded cheddar or colby jack cheese

Step-by-Step

v Cook the ground beef and onion in a large skillet over medium-high heat, until beef is browned and in very small crumbles. Drain off any excess fat.v Stir in the remaining ingredients and cover.v Simmer over medium heat for 20-30 minutes. v Scoop 1/2 - 3/4 cup of the chili onto a tortilla, add 1/4 cup of cheese and wrap.

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This is the easiest, quickest chili you can make. All the ingredients dump into the CrockPot with very little effort and you just set it and forget it! A few hours later, dig in to the best classic chili you ever made. I only use McCormick brand seasoning, but you can use any brand you prefer.

CrockPot ChiliServes: 8 Preheat Oven Temp: N/A

Ingredients List2 lb. lean ground beef1 small onion, diced1 package McCormick® chili seasoning mix3 (14 oz.) cans diced tomatoes (with green peppers and onion)2 (14 oz.) cans seasoned chili beans with sauce

Step-by-Step

v Brown ground beef in a large skillet on medium-high heat. Drain fat.v Place cooked beef, diced onion, seasoning mix, tomatoes, and beans in the slow cooker. Stir until well mixed. v Cover and cook 8 hours on LOW or 4 hours on HIGH. v Stir before serving.v Top with shredded cheese and diced onions if desired.

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This recipe was written down some time ago and not made more than once or twice because I had forgotten about it, so technically it wouldn’t qualify as a family favorite, but nonetheless, I think it was a good dish. I’ll have to make it again in the near future.

Crunchy Lemon Garlic Chicken BreastServes: 4 Preheat Oven Temp: 375 °

Ingredients List4 boneless, skinless chicken breasts1/2 cup Italian bread crumbs1/2 tsp. garlic salt1 tsp. lemon pepper1/4 cup lemon juice2 Tb. vegetable oil

Step-by-Step

v Spray a shallow baking pan with cooking spray.v Mix together the bread crumbs, garlic salt, and lemon pepper in a Ziploc bag.v Put the lemon juice and oil in another bag and add the chicken to this mixture.v Place the chicken breasts into the crumb mixture one at a time, and toss to coat completely.v Put the chicken breasts on the baking pan in a single layer and sprinkle some additional crumbs on top of the chicken if needed. Pat the crumbs so they stick.v Spray the chicken breasts with a light spritz of cooking spray and bake for 25 minutes or until done.

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This recipe is for your basic scrambled eggs dish. Nothing fancy. Not at all difficult. Just tasty!

Fluffy Scrambled EggsServes: 4 Preheat Oven Temp: N/A

Ingredients List4 eggs1/3 cup milk1/2 tsp. salt1/4 tsp. pepper1 Tb. butter

Step-by-Step

v In a bowl, combine the eggs, milk, salt, and pepper. Beat the egg mixture well.v Pour the eggs into a skillet heated over medium heat. Allow the eggs to cook without stirring for the first few minutes. v Once the eggs start to set, lift and fold the edges so that the uncooked portion can flow underneath the cooked. Keep doing this for 2-3 minutes until all of the egg mixture has set and becomes a bit glossy.v Cook to your desired doneness and remove from the heat immediately to avoid overcooking.v If desired, top with shredded cheese, chopped ham, peppers, or onions, or if you’re like me just a little ketchup makes it perfect.

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I stumbled upon this recipe in a magazine and knew this one was right up my alley! I love beanie weanie’s and this is a great summer time way to enjoy them. I like the dogs well done off the grill but you can boil, broil, grill or even deep-fry the hot dogs any way you like them.

Frank and Beans Hot DogsServes: as many as you like Preheat Oven Temp: N/A

Ingredients Listcooked hot dogsfresh hot dog bunscrispy cooked bacon slicesbbq baked beanschopped onionsyellow mustard (or any condiments you prefer)

Step-by-Step

v Grill or cook hot dogs as desired.v Place hot dogs in fresh buns with a slice of crispy bacon.v Top with warm baked beans, onions and mustard.

Simple to prepare, fun to eat! Enjoy with chips and your favorite summer salad on the side.

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I always loved it when my mom made crepes at home, sometimes for breakfast on the weekends, but I remember enjoying them most at dinner time. This copy of the recipe is from my grandmother’s cookbook, but it seems to be accurate to what my mom’s were like.

French CrêpesMakes: 10-12 crepes Preheat Oven Temp: N/A

Ingredients List1/2 cup flour1/2 tsp. salt2 eggs, well beaten2/3 cup milk1 Tb. shortening, melted

Step-by-Step

v Sift flour and measure into a bowl, add the salt and sift again.v Combine beaten egg, milk and shortening. Add the flour and beat until smooth.v Pour enough batter onto a hot greased griddle to make a 4-5 inch pancake. Tip the pan to make the pancake as thin as possible.v Bake until browned, turning once to brown on both sides. Keep hot until all cakes are done.v Spread with jelly and roll up, then sprinkle with powdered sugar. Or - roll up plain pancakes and eat with butter and syrup.

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There’s one thing that I love to have late at night when I’m hungry. Fried egg sandwiches.You can fry eggs in butter or oil the normal way we all learn to when we’re young and that works ok, but this recipe is a little more “fancy” - and I have to admit, the eggs turn out perfectly.

Fried Egg SandwichesMakes: 2 sandwiches Preheat Oven Temp: N/A

Ingredients List2 tsp. butter4 eggs1-2 tsp. watersliced bread of your choice2 Tb. mayonaise per sandwich, as desiredsalt and pepper to taste

Step-by-Step

v Melt the butter in a skillet over medium heat.v Break the eggs into the hot butter and leave alone until the white sets. Do not turn over.v Once the white has set, add the water to the skillet. Cover and cook 3-4 more minutes until the desired doneness. For sandwiches, eggs are best cooked a little on the hard side, rather than soft.v Spread mayonaise on sliced bread, lay the fried eggs onto the bread, salt and pepper to taste, and serve.

Hints and TipsSome people will like their bread toasted, and others might like a little ham or bacon added to the sandwich. The choice is yours. Enjoy!

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When I first heard of ‘Frito Pie’ - I thought, “What the heck is Frito Pie?” Well, it’s about the best dinner/snack food combination of chili sauce and Fritos corn chips ever! The quick version is to open a can of chili and pour it over the Fritos. This is a little more involved, but better tasting.

Frito PieServes: 6 Preheat Oven Temp: N/A

Ingredients List2 lbs. ground beef1/2 cup diced onion1 1/2 cups ketchup1/4 cup white sugar1/4 cup white vinegar1/4 cup prepared yellow mustard1/2 tsp. celery seed3/4 tsp. Worcestershire sauce1/2 tsp. ground black pepper3/4 tsp. salt2 Tb. canned jalepenos, chopped1 bag Fritos corn chips2 cups shredded cheddar cheese

Step-by-Step

v Cook the ground beef and onion in a large skillet over medium-high heat, until beef is browned and in very small crumbles. Drain off any excess fat.v Stir in the remaining ingredients and cover.v Simmer over medium heat for 30 minutes. v Fill a bowl with Fritos chips and scoop 1 cup of the chili on top, then sprintkle with cheese.v Garnish with diced onions.

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This recipe came from a customer friend from work who often cooks for the local Eagles Lodge. While I usually prefer shrimp battered and fried, this is a nice alternative for a healthier shrimp entree. I think it might also be a good side dish to accompany a nice steak and some veggies. I’m sure there are other good ways to use the grilled shrimp in other recipes - maybe a stir fry?

Grilled Marinated ShrimpServes: 6 Preheat Oven Temp: N/A

Ingredients List2 lbs. large shrimp, peeled and deveined (tails attached for easier piercing)1 cup olive oiljuice of 1 lemon1/4 cup chopped fresh parsley2 Tb. Tabasco or other hot sauce of choice3 cloves minced garlic1 Tb. tomato paste2 tsp. dry oregano1 tsp. salt1 tsp. black pepper

Step-by-Step

v Mix together in a small bowl, the olive oil, lemon juice, parsley, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. v Pour this marinade into a large sealable Ziploc bag.v Add the shrimp to the marinade, seal it up and refrigerate for about 2 hours.v Preheat the grill set for a medium-low heat level.v Put the shrimp on skewers, piercing them once near the tail and then through the head end.v Keep the marinade so it can be used for basting.v Oil the grill grating and cook the shrimp skewers for 5 minutes, flip over, cook 5 more minutes.v Baste often with the marinade.

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My favorite thing about this tenderloin is the Montreal Steak seasoning. I really like the flavor of this peppery mixture, whether it’s steak or pork, it’s bold and tasty. You don’t need to add any sauce when you flavor with the Montreal seasons. I like this served with mashed potatoes and corn succotash.

Grilled Pork TenderloinServes: 4 Preheat Oven Temp: N/A

Ingredients List1/2 cup Italian Dressing1/4 cup soy sauce1 Tb. Montreal Steak seasoning - use more if desired1 lb. pork tenderloin

Step-by-Step

v In a large Ziploc bag, combine the Italian dressing and the soy sauce.v Add the pork tenderloin to the bag, seal it up and toss it to coat the meat.v Refrigerate the tenderloin for 3-4 hours. Remove the tenderloin from the bag and toss out the marinade.v Rub the tenderloin with the Montreal Steak seasoning so it is covered evenly.v Start the grill heating and use a paper towel to rub the grate with cooking oil so the meat doesn’t stick. Grill pork over medium-high heat for 30-40 minutes (thermometer reaches 145F)v If you can’t grill, brown all sides of the tenderloin in a fry pan, coated with cooking spray, over medium-high heat, then bake in a 350 ° F oven for 25-30 minutes or until temperature reaches 145° F.v Allow the pork tenderloin to rest for 5-10 minutes before slicing and serving.

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This recipe is your basic marinate and grill recipe. This marinade gives the chicken a good flavor

that would be complimented by a side of herb roasted veggies and potatoes.

Grilled Rosemary ChickenServes: 6 Preheat Oven Temp: N/A

Ingredients List6 boneless chicken breasts1 tsp. grated lime peel1/2 cup lime juice1 Tb. chopped dried rosemary1 Tb. olive oil2 tsp. sugar2 cloves of garlic, chopped1/4 tsp. salt1/4 tsp. black pepper

Step-by-Step

v Pound the chicken to flatten.v Mix remaining ingredients in a large Ziploc bag, add chicken and refrigerate for 2 - 4 hours.v Grill chicken over medium heat for 5-6 minutes on each side. (Internal temp. should be 170 °.)

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Fire up the grill for some delicious steak and veggies. These can be cooked over your indoor or outdoor grill. If you have a cast iron grill, the veggies grill perfectly. You can also cut the steaks into bite size chunks and skewer them with veggies to make grilled shish kebabs.

Grilled Sirloin and VeggiesServes: 4 Preheat Oven Temp: N/A

Ingredients List4 (6 oz.) sirloin steaks1 Tb. olive oil1-2 medium red and green bell peppers, cut into strips6 oz. button mushrooms, sliced1 small onion, thinly sliced1/2 tsp. salt

1/2 tsp. pepper

Step-by-Step

v Using a cast iron grill, heat a splash of olive oil over high heat for 20 seconds.v Brush the veggies with olive oil and place on the hot grill for 2-3 minutes.v Move the veggies to the edges of the grill to keep warm but slow the cooking.v Season the steaks with salt and pepper and sear them over high heat for 1-2 minutes on each side.v Turn the heat down to medium-high and cook 6-7 minutes on each side for medium doneness. *Depending on the thickness of the steaks, well-done steak could take 8-10 minutes per side. Check for desired doneness to avoid overcooking.v Allow steaks to rest 5 minutes before cutting, and serve with the hot veggies.

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This recipe is a basic beef stew, great for those cool evenings in fall or winter. Sliced bread and butter goes along perfectly.

Hearty Beef StewServes: 4 Preheat Oven Temp: N/A

Ingredients List1 1/2 lbs. beef chuck (stew meat), cut into bite size pieces1/4 cup flour2 (14 oz.) cans diced tomatoes3/4 lb. small potatoes, cut into bite size chunks1/2 lb. frozen peas2 carrots, sliced2 stalks celery, sliced1 small onion, chopped1/2 cup water

salt and pepper to taste

Step-by-Step

v Toss the stew meat with the flour and put the pieces in the slow cooker.v Add the tomatoes, potatoes, peas, carrots, celery, onion and water. Salt and pepper as desired.

v Cook on HIGH for about 5 hours, until beef is tender.

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Filled with carrots, onions, garlic, bell peppers and herbs, this is a very flavorful meatloaf. If you don’t like a hearty, savory meatloaf dinner - this one isn’t for you. It goes well with a side of fresh veggies and roasted potatoes.

Hearty MeatloafServes: 3-4 Preheat Oven Temp: 350 °

Ingredients List1 Tb. vegetable oil 1 Tb. parsley, minced2 Tb. minced green bell pepper 1 Tb. sugar2 Tb. minced red bell pepper 2 tsp. salt1/2 cup minced red onion 1 1/2 tsp. dried thyme1/3 cup minced carrot 1 tsp. black pepper5 tsp. minced garlic 1 tsp. dried oregano3 eggs 1 tsp. ground sage2 1/2 lbs. ground beef 1/2 tsp. paprika3/4 cup bread crumbs 3/4 cup whole milk

Step-by-Step

v Heat 1 Tb. of oil in a medium sautè pan over medium-low heat.v Sautè the minced green and red bell peppers in the oil for 4-5 minutes. Add the minced onion, carrot, and garlic and cook for an additional 4-5 minutes, until soft - not browned.v Beat the eggs in a large bowl. Add the ground beef, sautèed veggies, and the remaining ingredients - except the bread crumbs.v Mix well with your hands until everything is combined evenly.v Work in the bread crumbs a little bit at a time until mixed into the meat mixture.v Press the meatloaf mixture into a 9 x 5-inch loaf pan and bake for 1 hour.v Remove the pan from the oven and cool for 20 - 30 minutes. (Leave the meatloaf in the pan!)v Preheat the broiler. Remove the meatloaf from the pan and slice it into 1-inch thick slices.v Arrange the slices on a baking sheet and broil for 2 - 3 minutes.

Hints and TipsCover the slices with ketchup before broiling, or serve with mushroom gravy after broiling.

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This recipe is a nice, rich, tomato-y pasta sauce that you can use just the way it is, or as a base to a delicious meat sauce - perfect for a lasagna. Add ground beef, pork, or Italian sausage and serve it over any style of pasta you prefer. Ravioli is one of my favorite choices.

Hearty Pasta SauceServes: 4-6 Preheat Oven Temp: N/A

Ingredients List3 Tb. vegetable or olive oil1/2 cup onion, chopped1/4 cup green bell pepper, chopped4 cloves garlic, minced1 (28oz.) can crushed, peeled tomatoes1 (6 oz.) can tomato paste1/4 cup grated Parmesan cheese3 Tb. sugar1 Tb. dried oregano or Italian seasoning1 tsp. salt1 tsp. pepper

Step-by-Step

v Heat the oil in a large sauce pan over medium heat. v Add the onion, bell pepper, and garlic to the oil and sautè, stirring occasionally, for about 7 minutes, until browned.v Add the crushed tomatoes and the tomato paste and stir until well combined.v Add the Parmesan, sugar, oregano, salt and pepper. If you want to add ground meat, fry it in a pan and add it now before simmering.v Stir to blend all the ingredients together and bring the mixture to a simmer. Put the heat on low, cover and let simmer for 30-60 minutes.

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Why does everyone love wings so much? I guess it’s because they’re small, easy to eat, delectable bites that come in a million flavor varieties. These honey sesame wings are a good choice for parties and buffet-style dinners. And, of course, a must for munchies during the big game.

Honey Sesame WingsServes: 2-3 Preheat Oven Temp: 375 °

Ingredients List3/4 cup honey2 Tb. sesame oil2 Tb. soy sauce1 Tb. chopped fresh ginger2 cloves garlic, chopped2 1/2 lbs. chicken wings (about 12)1 Tb. sesame seeds

3 scallions, chopped

Step-by-Step

v Line a shallow baking pan with foil. Place wings on the foil and roast for 45 minutes.v In a small bowl, whisk together the honey, sesame oil, soy sauce, ginger, and garlic.v Brush half of the sauce onto the wings and roast the wings for an additional 10 minutes.

v Brush the remaining sauce on the wings, sprinkle with sesame seeds and broil for 1-2 minutes.

v Garnish with scallions and enjoy!

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This one is my mom’s favorite. Well, really - anything with peppers in it is her favorite!

Italian Sausage and PeppersServes: 5 Preheat Oven Temp: N/A

Ingredients List1 1/2 lbs. Italian sausage links, hot or sweet1/4 cup water2 large sweet bell peppers, cut into strips - any color, mix and match1 large onion, sliced1/2 tsp. salt

1/2 tsp. oregano

Step-by-Step

v Put the sausage links and water in a large skillet over medium heat, and bring to a boil.v Cover and cook for 5 minutes. Remove the cover and continue cooking, turning frequently, until the water evaporates and the sausage links become well browned - about 20 minutes.v Remove the sausage links to drain on paper towels.v Pour off all but about 2-3 Tb. of the oil remaining in the skillet. Add the sliced onions and peppers, salt, and oregano.v Cook the peppers and onions over medium heat until they are tender, about 10 minutes.v Add the sausage links back to the skillet and mix with the peppers and onions until heated through. Serve the sausage and peppers as a main entree or pile them into outdoor rolls / buns

and eat as a sandwich.

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Who doesn’t absolutely love KFC fried chicken, but can’t afford to have it all the time?This recipe is very close to the original. You can make it with or without the skin on.

KFC Original Recipe Fried ChickenServes: 3-4 Preheat Oven Temp: 375 °

Ingredients List8 pieces of chicken, with or without skin removedBrine:8 cups water1/3 cup salt2 Tb. MSG-free fish sauceBreading:1 cup all-purpose flour 1/2 tsp. ground savory1 1/4 cups plain bread crumbs 1/2 tsp. ground sage4 1/4 tsp. salt 1/4 tsp. ground ginger2 tsp. granulated sugar 1/4 tsp. ground marjoram2 tsp. finely ground tellicherry pepper 1/4 tsp. onion powder1/2 tsp. ground white pepper 1/8 tsp. garlic powder1/2 tsp. paprika 1/8 tsp. ground cayenne pepper

Dredge:4 eggs2 cups skim milk

Vegetable oil cooking spray

Step-by-Step

v Dissolve 1/3 cup salt in 8 cups water. Stir in fish sauce. Add chicken and marinate 2 hours.v Remove chicken from brine, rinse with water and blot dry. Preheat oven.v Combine all ingredients for the breading in a large bowl.v In a separate bowl, beat the eggs and stir in the milk. Dip each piece of chicken in the egg mixture and then press into the breading until well-coated. Let chicken sit for 2 minutes in the breading. Shake off the excess breading and arrange on a baking sheet that was thoroughly

sprayed with a vegetable oil non-stick spray.

v Spray each piece with the oil spray until completely moistened. Bake for 45 minutes.

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I don’t know why so many mac ‘n cheese recipes exist. If you’ve ever tried to make any number of recipe versions, you know what Karen and I have gone through trying to find a good one! Most of them just don’t turn out very good, either too heavy or not very flavorful. This one seems to be pretty good. Decide for yourself.

Macaroni and CheeseServes: 2 - 3 Preheat Oven Temp: N/A

Ingredients List1 3/4 cups elbow macaroni pasta3 Tb. salted butter3 Tb. flour2 1/4 cups whole milk1/2 tsp. salt1/8 tsp. black pepper

2 1/2 cups shredded Colby cheese

Step-by-Step

v Cook pasta in 4 cups of boiling water for 8 minutes or until tender. Drain off the water.v Melt the butter in a skillet over medium heat. Whisk in flour and continue whisking until it is bubbly.v Add milk, salt, and black pepper and stir until the milk begins to bubble.v Add cheese and then turn off the heat.v Whisk the sauce until the cheese is melted and the sauce is smooth.v Stir in the macaroni and allow it to sit about 5 minutes to allow the sauce to thicken.

Hints and TipsServe as a main entree or a yummy side dish to grilled smoked sausage, or Parmesan crusted chicken breast.For a tasty twist, place the mac ‘n cheese in an oven safe dish and put it under a broiler for 2 - 3

minutes until the surface starts to brown. Let it sit for 5 minutes so the cheese sauce can thicken.

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Who knows how many mac-n-cheese recipes I’ll try after this one! We decided to try a Velveeta version with some changes. While several of the ones that I’ve tasted were all just OK, this one really stood out as the best for me so far. It’s sharper than my other “favorite” which I still like. It cooked up really thick, but smooth and creamy. This one cooks in the oven which I also liked. If you prefer a cheese sauce that’s a little thinner try using 2 1/2 cups of milk instead of the 2 cups it calls for.

Macaroni and Cheese - Velveeta StyleServes: 3-4 Preheat Oven Temp: 350 °

Ingredients List2 cups elbow macaroni pasta6 Tb. butter3 1/2 Tb. flour2 cups whole milk or half ‘n half, warmed1/4 tsp. black pepper, salt to taste8 oz. Velveeta cheese, cubed

1 1/2 cups shredded sharp cheddar cheese (shred and set aside to reach room temperature)

Step-by-Step

v Cook pasta in 4 cups of boiling water for 5 minutes or until almost al dente. They should be a little crunchy in the middle. Drain off the water and rinse very well in cold water. Set aside.v Melt the butter in a medium sauce pan over medium heat, not allowing it to brown.v Add the flour all at once and stir with a wooden spoon for 7-8 minutes. It will dry out a bit and start to turn a golden color. Do not let it brown, it should have a blonde tint.v Add a few Tb. of the warm milk to loosen the flour mixture from the pan then using a whisk, gradually add the remaining milk. Whisk like crazy as the sauce begins to thicken.v Add the salt and pepper and stir until the white sauce begins to bubble. Keep stirring.v Add the Velveeta cubes and the shredded cheese a little bit at a time and then turn off the heat.v Continually stir the sauce until the cheese is melted and the sauce is smooth.v Stir in the macaroni and mix well. Pour it into a baking dish or foil pan greased (or sprayed with non-stick spray). Bake for 30 minutes, then a couple of minutes under the broiler to brown it.

Hints and TipsRinse the noodles very well to remove the starch. Starch will make the sauce mealy when cooked.

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This recipe came from my search for restaurant style Mexican chicken. With a few alterations from an original recipe I think this one is about the best I’ve tried. Tender, shredded chicken is flavored with a variety of spices and works great for tacos, burritos or enchiladas.

Mexican Style Shredded ChickenServes: 6 Preheat Oven Temp: N/A

Ingredients List1.5 lb. chicken breasts (I use boneless, skinless breasts)3 cups water1 cup chicken broth1/2 cup chopped onion1/2 cup chopped celery1/3 tsp. pepper1/2 tsp. garlic2 tsp. chili powder1/2 tsp. cumin1/2 tsp. paprika

Step-by-Step

v Throw all ingredients into a big saucepan and boil on high for 10 minutes.v Reduce heat to medium, cover with a lid slightly open and simmer for 30 minutes.v Remove the lid and simmer until all the liquid is removed. Note: For more flavor, remove and shred the chicken before simmering all of the liquid away. (This will result in a darker color to the meat.)v Remove from heat, let cool for 5 minutes and transfer the chicken pieces to a cutting board. v Take a fork in each hand and shred the chicken, removing any bones and skin if present.

The chicken is now ready for any number of dishes where shredded chicken is used. I enjoy eating the chicken inside taco or burrito tortillas along with some fresh salsa and chopped onion.

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This bean soup is a little different than the standard bean with ham style. This one has a nice homestyle flavor that’ s incredibly easy to fix. It was the smoked sausage that caught my attention in this recipe. It’s a nice alternative to ham or bacon. Use whatever type of smoked sausage you like and your choice of beans - I use canned beans to keep it quick and simple.

Mixed Bean Soup with Smoked SausageServes: 6 Preheat Oven Temp: N/A

Ingredients List1 Tb. olive or vegetable oil12 oz. smoked sausage1/4 tsp. dried red pepper flakes1/2 tsp. dried thyme (or 3 sprigs fresh thyme)5 cups chicken broth4 (15 oz.) cans of beans, drained and rinsed - great northern, black-eyed peas, black beans, etc.2 stalks celery, sliced thin1 small onion, chopped

Step-by-Step

v Slice the smoked sausage into 1/4” thick slices and brown them in a large pot with the oil, red pepper flakes and thyme. Cook about 5 minutes.v Add the broth and beans, then bring to a boil. Once boiling, reduce heat to simmer and stir occasionally. Simmer for about 15 minutes.v Add the celery and onion and cook for an additional 5 minutes. v Season with salt and pepper and serve.

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I know that my mom has had to have made thousands of grilled cheese sandwiches in her life, most of them for my brother and I, but it was just recently that she told me that she finally found the “one” that was the best of all. That only took 40 years! It’s the bread that makes this one so good, so I wouldn’t mess with a good thing. The soft airiness of the grilled sourdough is really wonderful!

Mom’s Favorite Grilled CheeseServes: as many as you like Preheat Oven Temp: N/A

Ingredients ListSourdough bread, sliced to 1 inch thickness

Sliced American cheese

Step-by-Step

v Spread the sourdough slices with butter, use 2 slices of cheese in between and heat in a pan over medium heat.v Sandwiches are done when golden crispy on the outside, and cheesy melt on the inside.v Fantastic with a side of dill spears or Bread and Butter pickle slices.

Hints and TipsExperiment with other cheeses for a twist on this favorite - try adding a pinch of shredded Cheddar with the American.

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I like the orange chicken at Panda Express and similar fast food Chinese restaurants. I never thought about making orange chicken at home until I ran across this recipe for it. It’s fairly simple and the sauce has a nice flavor. I think that they probably deep fry the chicken at the restaurants, but this pan-fried version is good too. I always have it with fried rice, rather than white rice.

Orange ChickenServes: 4-6 Preheat Oven Temp: 400°

Ingredients List1 1/2 lbs chicken breast, uncooked3 eggs2 Tb. milk1 cup cornstarch

Step-by-Step

v Slice chicken into bite-sized pieces. Beat the eggs and milk together. v Dip chicken pieces in egg mixture, coat in cornstarch, then dip again in egg mixture. Be sure to dip in that order: egg-cornstarch-egg. v Fry the chicken pieces in oil heated over medium-high heat, until lightly browned on both sides. Allow to cool on a paper towel and then place in a single layer on a cookie sheet.v In a medium saucepan, combine soy sauce, ketchup, honey, orange juice concentrate, vinegar, chives and red pepper flakes. Stir together over medium heat and bring just to a boil. v Drizzle sauce over chicken pieces, coating all the pieces. v Bake for 20-25 minutes, stirring often to coat the chicken with the glaze. v Remove from oven when glaze is no longer runny, it should be sticky and fully coating the chicken. v If desired, garnish with additional chives or chopped scallions, red pepper flakes, and/ or orange zest. v Serve immediately over sticky rice or with a side of fried rice.

Orange Sauce1/2 cup soy sauce1/4 cup ketchup1/2 cup honey1/4 cup orange juice concentrate 2 Tb. white vinegar1 Tb. dried chives1 Tb. red pepper flakes

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This is probably one of the most common chicken dishes but it’s one that everybody always loves. This homemade sauce is really good, but if you don’t have time to make it, just grab a bottle of your favorite brand. Barbecued chicken is a classic and it’s one of those meals that’s almost better left over. I like to use the boneless breast pieces and make a few extra. The next day you can chop the chicken and use it for a salad or even pizza. Breast fillet pieces also make good sandwiches on pub style or ciabatta rolls.

Oven-Barbecued ChickenServes: 4 - 6 Preheat Oven Temp: N/A

Ingredients List2/3 cup butter, melted2 Tb. sugar1 tsp. salt2 Tb. flour2/3 cup chicken stock2 Tb. chopped pickles2 tsp. Worcestershire sauce1 1/2 Tb. lemon juice1/4 cup vinegar1/4 tsp. tabasco sauce

Asst. chicken pieces, as desired

Step-by-Step

v Combine the dry ingredients and add it to the melted butter in a saucepan. Remove from heat.v Combine the chicken stock, pickles, Worcestershire, lemon juice, vinegar, and tabasco. Gradually stir this into the butter mixture.v Return the pan to the heat and cook until thick and smooth, stirring constantly.v Dip the chicken pieces into the barbecue sauce and arrange on a broiler pan. (Skin side down if you are using chicken with the skin on it.)v Place the pan under the broiler heat about 3 inches from the heat. Broil for 30 minutes, turning and basting the pieces with extra sauce, about every 10 minutes. Check for doneness. Larger pieces, especially bone-in, will take a few minutes longer than smaller, boneless pieces.v The sauce makes enough for 12 - 16 pieces of chicken.

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I like this recipe because it’s a good way to get fish into your diet without the extra fat from frying it. Broiling is good too, but this “oven-fried” version has a better flavor in my opinion.

Oven Fried FishServes: 4 Preheat Oven Temp: 450°

Ingredients List1 1/2 lb. thick whitefish fillets (such as cod, haddock, or tilapia)1 1/2 cups low-fat buttermilk3 Tb. olive oil2 cups panko (Japanese breadcrumbs)1/2 tsp. salt

1/2 tsp. black pepper

Step-by-Step

v Soak the fish fillets in buttermilk and let sit. Coat the bottom of a 13 x 9 metal baking pan with 1 tablespoon of oil and set aside. Put panko on a plate, add salt and pepper, and mix well to combine.When the oven is hot, remove the fish from buttermilk and let it drain. Dredge the fish in panko, patting to make sure the panko sticks, then lay the fillets into the pan Drizzle with remaining 2 tablespoons oil.Bake the fish in top third of the oven for 8-15 minutes, depending on thickness of the fish. It will be crisp and golden on the outside and tender and opaque inside when done.

Serve with lemon wedges, tartar sauce, and broiled fries or potato wedges.

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My mom quit roasting whole turkeys a few years ago because we realized that everybody only liked the breast anyway. Grandma used to like the wings and Karen likes the legs, but it’s no problem to get a couple of drumsticks on the side and cook them in the pan with the breast. The cleanup is better, and there aren’t any wasted leftovers. So, here it is. The herb roasted turkey breast that goes along perfectly with the traditional stuffing and cranberry we all love.

Oven Roasted Turkey BreastServes: 4-6 Preheat Oven Temp: 325°

Ingredients List6 lb. turkey breast, with or without skin2 carrots2 stalks celery1 small onion2 Tb. oil2 cloves of garlic, chopped2 tsp. sage2 tsp. rosemary2 tsp. thymedash of each, salt and pepper

Step-by-Step

v Rinse and pat dry the turkey breast and set aside.v Spray the bottom of a roasting pan with non-stick spray. Slice or chop the carrots, celery and onion into large pieces and put them in the bottom of the pan.v Mix together the oil, garlic, and spices and rub the mixture over the surface of the turkeyv Place the turkey on top of the veggies in the pan and roast in the oven for 1-1/2 to 2 hours.v Use a meat thermometer to check the internal temperature - turkey is done at 160 ° F.v Remove the turkey from the pan and place it on a cutting board. Cover loosely with foil.v Let the turkey rest at least 10 minutes, then slice and serve.

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This recipe makes me think about the times my mom would make pork chops. I used to love them fried crispy on the outside and juicy on the inside. My dad taught me to put Worcestershire sauce on them and I still eat them the same way today.

Pan-Fried Pork ChopsServes: 4 Preheat Oven Temp: N/A

Ingredients List3-4 slices bacon4 center-cut pork chops1 tsp. garlic powder1/2 tsp. paprika1/2 tsp. salt1/2 tsp. pepper1/2 tsp. cayenne pepper1 cup flour1/2 cup olive oil

Step-by-Step

v Cook bacon in a skillet over medium-high heat until crisp. Transfer bacon to a paper towel and leave the fat in the skillet. The bacon can be refrigerated and used at another time (BLT’s - yum).v Mix all the spices together with the flour.v Pat the pork chops dry with a paper towel and cut 2 slits in the fatty ends to keep the chops from curling when cooked.v Season both sides of the chops with the spice mixture, either on a plate or shaken in a bag.v Add olive oil to the bacon fat still in the skillet and heat at medium-high for 2 minutes.v Add the chops to the hot oil and cook for 5-7 minutes per side until well browned and a little crispy. (The internal temp. should reach 145°.)

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Every time we go for steak, it’s always to Sayler’s Old Country Kitchen in Portland. They have such good food and it is a nice place to go for that once-in-awhile treat. I decided to make a tenderloin steak dinner at home and found this great method for cooking steak. I think a lot of restaurants use this method and for good reason. The steaks have a nice crispy crust on the outside and are cooked to juicy perfection on the inside.

Pan-Seared Filet MignonServes: suggested 8-12 oz. steak per person Preheat Oven Temp: 450°

Ingredients ListTenderloin or any steak of choice, about 1-1/2” thick2 Tb. Butter 2 Tb. Olive or other vegetable oil

Salt and cracked pepper or Montreal Steak Seasoning (my favorite)

Step-by-Step

v Steaks should be brought out of the refrigerator about 30 minutes before cooking.v Heat the butter and oil in a cast iron or other oven-safe fry pan on the stove top on high.v Brush the steaks with a thin layer of oil and coat with the spices. When the pan is hot, place the steaks in the pan. Do not move the steaks around. Leave them in place for about 3 minutes to develop the nice crust. Turn the steaks over and leave them again for 3 more minutes.v Remove the pan from the stove top and place it into the hot oven. The amount of time you leave it there will determine the doneness. **If you like your steaks rare or medium-rare they will need very little (1-2 minutes) or no time at all in the oven. Medium-well takes about 15 min.v Once the steaks have cooked the right amount of time, remove the pan from the oven and cover it with foil. Leave it sit for 5 minutes to keep the steaks juicy once you serve them.v Add a small pat of cold butter on top of each steak and serve.

Hints and TipsIf you aren’t sure how long to cook your steaks you can use the finger test method or go by the temperature on a meat thermometer. Here’s a list of temperature results:120° F = rare (cold, red center) 126° F = medium-rare (warm, red center)134° F = medium (pink center)150° F = medium-well (brown on the edges with a small amount of pink in the center)160° F = well done (brown throughout)

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This is the pan-seared recipe for pork. It’s very similar to the steak recipe, but as we all know, pork should never be undercooked. Be sure the chops are done well, and that the internal temperature reaches 145°. The chops will also have a nice crispy crust on the outside and are cooked to juicy perfection on the inside.

Pan-Seared, Oven-Roasted Pork ChopsServes: suggested 8 oz. tenderloin per person Preheat Oven Temp: 450°

Ingredients ListCenter-cut pork chops, about 1” thick2 Tb. Butter 2 Tb. Olive or other vegetable oil

Salt and cracked pepper or Montreal Steak or Chicken Seasoning

Step-by-Step

v Chops should be brought out of the refrigerator about 20 minutes before cooking.v Heat the butter and oil in a cast iron or other oven-safe fry pan on the stove top on high.v Brush the chops with a thin layer of oil and coat with the spices. When the pan is hot, place the chops in the pan. Do not move the chops around. Leave them in place for about 3 minutes to develop the nice crust. Turn the chops over and leave them again for 3 more minutes.v Remove the pan from the stove top and place it into the hot oven for 3-4 minutes.v Remove the pan from the oven and cover it with foil. Leave it sit for 5 minutes to keep the chops juicy once you serve them.v Serve with your favorite veggie and maybe some applesauce!

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This recipe just sounds good. There are a lot of recipes out there for Parmesan coated chicken, and this one is one of the better ones, although that’s probably because it’s fried in a pan instead of baked in the oven. It takes some time to marinate the chicken, so plan ahead for that when you get ready to fix this dish.

Parmesan Crusted Chicken BreastServes: 4 Preheat Oven Temp: N/A

Ingredients List2 cups chicken broth1 tsp. salt4 large skinless chicken breast fillets4 eggs1/2 cup flour1 cup panko bread crumbs1 cup shredded Parmesan cheese1/2 tsp. salt

1/2 tsp. black pepper

Step-by-Step

v Make the brine for the chicken by dissolving the salt in the chicken broth in a medium bowl.v Cover the chicken with plastic wrap and pound each one with a mallet to about 1/2 inch thick.v Add the flattened chicken to the brine, cover and chill for 2 - 3 hours.v When the chicken has marinated, remove the fillets from the brine and dab with paper towels to remove excess liquid.v Beat eggs in a medium bowl and pour the flour onto a plate.v Combine panko, Parmesan cheese, salt, and pepper in another medium bowl.v First coat each chicken fillet with flour, then egg, and then the Parmesan mixture.v Allow the breaded fillets to rest on a plate in the fridge about 15 minutes.v Add enough oil to cover the bottom of a large sautè pan and heat over medium-low until hot.

(Drop a bread crumb into the oil to check the heat of the oil. If it sizzles, the oil is ready.)v Sautè each breaded chicken fillet in the oil for 5 minutes per side until brown.v Move to a paper towel covered plate until ready to serve.

v Enjoy it just as it is, or top with Parmesan, tomatoes and basil.

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Omelets at home rarely turn out as good as they do in restaurants. This recipe for my favorite omelet variety is one that’s been around forever, and the cooking technique works pretty good too.

Perfect Denver OmeletServes: 1 Preheat Oven Temp: N/A

Ingredients List1 Tb. butter1/4 cup onion, diced1/4 cup green pepper, diced3 large eggs3 Tb. waterdash of salt and pepper1/2 cup cooked ham, chopped in small pieces

1/4 cup shredded colby jack cheese

Step-by-Step

v In a small skillet, melt the butter over medium-high heat.v Put the onion and pepper in the skillet and sautè them for just a couple of minutes.v Beat the eggs and water with a fork or whisk. Add a dash of salt and pepper if desired.v Lower the heat just a bit to about medium hot and pour the egg mixture into the skillet on top of the peppers and onions and allow it to begin setting without stirring.v Once you notice the eggs start setting around the edges, use a rubber spatula to push the eggs toward the center of the pan, lifting them enough to allow the uncooked egg to flow off the surface and go underneath where they can also begin setting.v Once the eggs are almost completely set, sprinkle the ham and cheese on half of the egg and fold over the other half to cover the filling.

v The omelet should be done after just a couple of minutes, once you see the cheese is melting.

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A good cheesesteak sandwich always tastes great. The thinner the meat, the better I like it. Hot melty cheese and fresh peppers add the right flavor balance with the beef. I’ve seen some people put actual “Philly” cream cheese on these, but I don’t like that at all. I like a little bit of mayo on the bread, but that’s it. No need for anything extra. Enjoy!

Philly Cheesesteak SandwichesServes: 2 Preheat Oven Temp: N/A

Ingredients List2 french bread rolls1/2 lb deli roast beef (sliced wafer thin)1 small white onion, sliced thin1 green bell pepper, sliced thin2 tsp. garlic, minced1/2 lb. provolone cheese slicesolive oilsalt and pepper

Step-by-Step

v Heat a griddle or a large saute pan over medium-high heat. Cover the bottom with olive oil.v Add the onions and bell pepper and cook, stirring, until carmelized, about 6 to 8 minutes.v Add the garlic, salt, and pepper, and cook for an additional 30 seconds. Push the mixture off to one side of the griddle.v Add the meat to the hot part of the griddle.v Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is hot and no longer pink, about 2 minutes.v Mix the meat and the carmelized onions and bell pepper together.v Divide into 2 portions. Top both portions with the provolone cheese.v Slice the bread lengthwise and open. You can spread a little mayonnaise on if desired.v Fill the bread with each of the melted piles of meat.v Serve immediately.

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This is not something I would ever personally like, but Karen’s dad used to make this in their house growing up so it’s one of their favorites.

Poached Eggs on Milk ToastServes: 1 Preheat Oven Temp: N/A

Ingredients List1 slice hot buttered toast2 cups milk1/2 tsp. salt

1-2 fresh eggs

Step-by-Step

v Put the hot buttered toast in a shallow plate or cereal dish.v Fill a skillet with the milk and salt, bring to the boiling point and reduce heat.v Break the eggs into a cup before slipping them one by one into the hot milk. The milk should cover the eggs.v Cover and cook to desired firmness, keeping the milk simmering, but not boiling. Soft-poached eggs should cook for 3-5 minutes (firm whites, soft yolks). Cook longer for firm yolks.v Lift the eggs from the milk with a slotted spoon and place on top of the buttered toast. Pour

1/2 cup of the milk over top of the egg and toast and serve immediately. Pepper to taste.

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This recipe is for Mexican style braised pork that is slow cooked, then shredded and fried or broiled until crispy on the outside. The flavor is very very good and is served typically with tortillas. I usually enjoy it in tacos or burritos.

Pork CarnitasServes: 6-8 Preheat Oven Temp: N/A

Ingredients List1 (4-5 lb.) pork roast1 tsp. salt1 Tb. oil2 cups water1/2 cup orange juice1/2 cup lime juice4 garlic cloves, chopped1 Tb. chili powder1 tsp. cumin1 tsp. oregano

1/2 tsp. pepper

Step-by-Step

v Cut the pork roast into several large chunks and season them with the salt.v Heat the oil in a large pan over medium-high heat and sear the pork chunks until browned.v Add 1 cup of the water to the pan and scrape it to release the browned bits from the panv Pour the entire contents of the fry pan to a slow cooker and toss in all the remaining ingredients.v Cook on HIGH for 4 -5 hours or LOW for 6 - 8 hours. The pork will fall apart and be very tender.v Remove the pork from the liquid and set it aside to cool. Once cool, remove any fat and shred the meat with forks.v Spread the shredded meat out on a baking sheet and pour about 1/2 cup of the slow cooker liquid over the meat.v Broil the meat until crispy on top, about 5 minutes. Remove the pan, turn the meat over and broil again for another 5 minutes. *You can also put the meat and juice in the fry pan over medium heat and cook until crispy.v Enjoy with salsa, chopped onion, cilantro, and avocado.

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This is one of my dad’s favorites. I was never very excited when I got home from school and could smell the CrockPot full of sauerkraut cooking. I knew it was going to be either sausages or pork chops. It’s not one of the meals I would ask for, but nevertheless, it was a regular family favorite.

Pork Chops and SauerkrautServes: 6 Preheat Oven Temp: N/A

Ingredients List2 Tb. vegetable oil6 pork rib or loin chops1/2 tsp. salt1/4 tsp. black pepper1 medium onion, chopped1 3/4 cups apple juice2 (16oz.) bags sauerkraut, drained2 medium red apples, cut in chunks (optional)2 tsp. brown sugar

Step-by-Step

v Put the oil in a skillet and heat to medium-high. Add the pork chops to the oil and brown on both sides. Remove the chops to a CrockPot and sprinkle with the salt and pepper.v Put the onion in the used skillet and cook until tender. Add some of the apple juice to the skillet to help remove some of the brown bits of pork stuck on the skillet surface.v Put the onion mixture, the remaining apple juice, the sauerkraut, apples and brown sugar in the CrockPot and stir to combine.v Cook on LOW for 7 - 8 hours or on HIGH for 4 - 5 hours.

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This is one yummy recipe. Salisbury steak is delicious with a side of mashed potatoes and gravy. You can make extras and put them in the freezer for another night. Put the extras in a freezer safe container, cover with gravy and freeze. Heat them up later in the microwave for 20-25 minutes, or in the oven for 45-50 minutes, until hot and bubbly.

Salisbury SteakServes: 2-3 Preheat Oven Temp: Broiler

Ingredients List1 1/2 lbs. ground beef3/4 cup quick cooking oats1/4 cup onions, finely chopped1 egg, beaten1/2 cup tomato juice1/4 tsp. black pepper1 (16 oz.) jar homestyle brown gravy1 (3 oz.) can sliced mushrooms

Step-by-Step

v Combine raw ground beef, oats, onions, egg, tomato juice, and pepper in large mixing bowl.v Shape into 6 thin oval patties.v Place on broiler rack and cook through (internal temp to 160° F) turning once.v Heat brown gravy and mushrooms in a small saucepan. Pour evenly over beef patties.

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This recipe is one of the earliest dinners I remember having at home. It is a very good combination of beef, corn, and potatoes, all in one casserole dish. It doesn’t require any side dishes and is plenty filling all on its own. It left-overs well too.

Shepherd’s PieServes: 6 Preheat Oven Temp: 350°

Ingredients List1 lb. ground beef1 small onion, diced1 can sweet corn1 can creamed corn9 cups mashed potatoes, prepared instant or homemadeSalt and pepper to taste

Step-by-Step

v Sautè the diced onion in a skillet over medium heat until translucent. Season with salt and pepper and add the ground beef. Cook, stirring, until just browned.v Pour the onion-beef mixture into a large glass baking dish. v Pour in one can of creamed corn and spread into a thin layer on top of the beef.v Add the can of sweet corn and distribute evenly over the creamed corn layer.v Top the corn with the potatoes, spreading out in an even layer. Cover with foil and place in the oven.v Bake for 30 minutes, remove foil and cook 10 minutes more, uncovered, or until the top is browned and bubbling.

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My Aunt Betty made this for us one time years ago and I loved it! This isn’t her recipe. I still need to get that from her next time I see her. This one isn’t exactly like hers, but it’s ok. If I ever do get that original recipe, I’ll swap this one out because Betty’s is better. Until then, enjoy!

Shrimp CreoleServes: 4 Preheat Oven Temp: N/A

Ingredients List2 tsp. olive oil1 medium onion, diced1/2 cup green bell pepper, diced1/2 cup celery, diced2 cloves of garlic, minced1 (14 oz.) can diced tomatoes1 (8 oz.) can tomato sauce1/4 tsp. of cayenne pepper1/4 tsp. Cajun Seasoning1 Tb. flour2 Tb. water1 lb. small bay shrimp2 tsp. Worcestershire sauce2 tsp. hot sauce, to taste1 medium scallion, sliced

Step-by-Step

v In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. v Add tomatoes and tomato sauce, cayenne pepper, and cajun spice and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.v Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. v Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and stir together. v Cook for another 5 minutes, until shrimp is opaque and cooked through, adjust salt if needed.v Season with hot sauce and garnish with scallions if desired.

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This is a good fried chicken recipe, although it has a lot of steps. Plan ahead and it will be great.

Skillet Fried ChickenServes: 6 Preheat Oven Temp: N/A

Ingredients List3 lbs. asst. cut chicken partsvegetable oil to fill a large skillet to 1” deepBatter:2 cups all purpose flour1/4 cup yellow cornmeal2 Tb. seasoning salt1 Tb. baking powder1/2 tsp. black pepper5 large eggs1 1/2 cups milk

Step-by-StepBatter Directions:v Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl.v Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes.v Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth, about 1 minute.v Let the batter sit for 15 minutes to thicken for dipping the chicken into.

Fried Chicken Directions:v Rinse the chicken and pat dry with paper towels.v Mix all of the breading ingredients in a large shallow dish.v Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly.v Place chicken pieces into the refrigerator for 15 minutes to allow the coating to set.v Heat about 1 inch of oil in a large heavy skillet.v Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork, about 25 to 30 minutes.v Transfer to a wire cooling rack to drain. Serve hot.

Breading:2 1/4 cups all purpose flour1/4 cup yellow cornmeal2 Tb. cornstarch3 Tb. McCormick Original Chicken Seasoning2 Tb. dried thyme leaves1 Tb. paprika1 tsp. black pepper

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Ok, the truth is, when I make sloppy joes it is usually Manwich out of a can. What can I say? We actually really like that stuff. My mom, though, wouldn’t hear of it. Sloppy Joes are to be made from scratch. The quick, poor man version would be to pour a bottle of barbecue sauce into the ground beef and call it good. Those are actualy quite tasty sandwiches too. Just different. Here’s the recipe for sloppy joes from scratch - for those so inclined.

Sloppy JoesServes: 4 - 6 Preheat Oven Temp: N/A

Ingredients List1 Tb. olive oil3/4 cup red and green bell pepper, diced1 small onion, diced1 clove garlic, minced1 1/2 lb. ground beef1/2 cup ketchup2 cups tomato sauce1 Tb. Worcestershire sauce1 Tb. red wine vinegar2 Tb. brown sugarhamburger buns

Step-by-Step

v Heat olive oil in a large sauté pan on medium-high heat. Add the green peppers and onion. v Cook, stirring occasionally until onions are translucent, about 5 more minutes. v Add the minced garlic and cook for 30 more seconds. Remove from heat. v Remove vegetables from the pan to a medium sized bowl, set aside.v Using the same pan, brown the ground beef completely. Drain off any excess fat.v Return the vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well.v Lower the heat to medium low and let simmer for 10 minutes. v Adjust seasonings to taste.

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Split pea soup is warm and hearty, especially on those cool fall evenings. You can easily leave out the ham in this recipe. The traditional family recipe calls for a ham bone to simmer in the soup but I just put in diced pieces of ham from a ham steak. No bones, no fat, no yuck. “Easy-peasy”

Split Pea with Ham SoupServes: 6 - 8 Preheat Oven Temp: N/A

Ingredients List1 lb. split peas2 1/2 quarts cold water1/4 cup bacon fat or oil3/4 cup carrots, diced1/2 cup onion, diced1/8 tsp. thyme2 tsp. salt1 large ham steak1 tsp. sugar1 Tb. butter

Step-by-Step

v Place the dried peas and cold water into a large pot and cover. Soak overnight.v Heat the bacon fat or oil in a skillet. Add the carrots and onions and cook until soft, about 10 minutes. Do not let them brown.v Add the carrots and onions to the peas, then add the thyme and salt..v Cover and bring to a boil slowly. Reduce heat and simmer for 2 hours.v Cut the ham steak into small diced pieces and add them to the soup.v Add the sugar and butter, then serve.

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This is a new recipe and a good one. It is a simple combination of tender steak, mushrooms and onions stir-fried and served over noodles or rice.

Steak and Mushroom Stir-FryServes: 4 Preheat Oven Temp: N/A

Ingredients List1 1/2 lbs. flank steak, sliced into thin bite sized pieces1/2 tsp. paprika1/4 tsp. salt1/4 tsp. black pepper2 Tb. oil1 small onion, sliced1 lb. fresh mushrooms, slicednoodles or rice for serving

Step-by-Step

v Toss the steak with spices until coated, then heat a large skillet or wok over high heat. Add the oil and then the steak. Cook until browned, about 5 minutes.v Set the steak aside in a bowl.v Add the onion and mushrooms to the skillet or wok and cook for about 10 minutes, until any liquid has evaporated and the vegetables are browned.v Add the steak back into the skillet and stir to combine and reheat.v Serve over buttered egg noodles or white rice.

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Stuffed peppers is one of my favorites for sure! Sometimes I buy the frozen stuffed peppers entrées because it sounds so good, but every time I do I say to myself ‘next time, I’ll make them from scratch’ but I rarely end up doing it. Maybe next time I visit my mom’s house I can talk her into making them for me!

Stuffed Bell PeppersServes: 4-6 Preheat Oven Temp: 350°

Ingredients List4 large bell peppers1 lb. ground beef or turkey1/2 cup onion, finely chopped1 cup cooked white rice1 tsp. salt1 clove garlic, finely chopped1 (15 oz.) can tomato sauce3/4 cup shredded mozzarella (optional)

Step-by-Step

v Remove the stem and seeds from the peppers and rinse clean. Slice in half lengthwise.v Cook the peppers covered in boiling water for about 2 minutes then set in a 9 x 12 baking dish.v In a skillet over medium-high heat, cook the onion and ground meat 8-10 minutes, until done.v Drain excess fat from the meat and add the rice, salt, garlic and about 1 cup of the tomato sauce. Stir to combine and heat through.v Stuff the meat filling into each half of the peppers, mounding the top as needed to use all of the meat. Pour the remaining tomato sauce over top of the peppers. Sprinkle with Italian seasoning if desired.v Cover the peppers with foil and bake for 10-15 minutes.v Remove the foil and bake an additional 15 minutes, until the peppers are tender soft.v Sprinkle with shredded mozzarella, if desired.

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Stuffed cabbage is a family favorite of ours. I like it cooked a little longer than normal and served up with a nice thick layer of ketchup on top. I suppose the best side dish to go with it would be rice or mashed potatoes, although I usually have it by itself.

Stuffed Cabbage RollsServes: 6 Preheat Oven Temp: 350°

Ingredients List1 lb. lean ground beef2 tsp. salt1/2 tsp. black pepper1 small onion, diced1 cup uncooked rice12 large cabbage leaves2 (8 oz.) cans tomato sauce1/2 cup lemon juice1/4 cup brown sugar

Step-by-Step

v Combine ground beef, salt, pepper, onion, rice, and 1 can of tomato sauce.v Cover cabbage leaves in boiling water for 4 minutes. Do not boil or allow to get too soft. Drain and set aside.v Spoon 3/4 - 1 cup portions of meat mixture in center of each cabbage leaf and roll up.v Place each roll, seam side down, in a baking dish. Mix remaining tomato sauce with brown sugar and lemon juice and pour over rolls. v Bake covered with foil for 1 hour or until cooked through.

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This is another great recipe item for party or buffet meals. You can keep them warm in a CrockPot on LOW. Serve these alongside chicken wings and other hot appetizer foods. If you want to have these meatballs as a main dish, they go great with rice. Another quick and easy recipe favorite.

Sweet and Sour MeatballsServes: 6 Preheat Oven Temp: 350°

Ingredients List1 cup brown sugar1 (16 oz.) can chunky pineapple in juice2 lbs. frozen meatballs

Step-by-Step

v Place sugar and pineapple with juice in a mixing bowl and blend together.v Stir in meatballs and make sure they’re well covered.v Spoon into a lightly greased 13”x 9” baking dish.v Bake for 1 hour, or until the meatballs brown and the sauce is bubbly.

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This recipe for wings came from my mom’s cookbook - likely one of her and my dad’s favorites. These wings would be one of several appetizer type foods mom would serve at a holiday get-together or buffet-style dinner party. Meatballs and cocktail weenies would round out the list.

Sweet & Spicy WingsServes: 10 Preheat Oven Temp: 450°

Ingredients List2 garlic cloves, chopped2 Tb. chili powder1 tsp. red pepper flakes1 cup pineapple juice1/3 cup soy sauce1/4 cup brown sugar2 Tb. sesame oil3 lb. chicken wings

Step-by-Step

v Line a baking sheet with foil and spray with non-stick cooking spray.v Whisk together all the sauce ingredients and pour it into a large Ziploc bag.v Add the wings to the bag and refrigerate for 3 hours.v Do not toss out the marinade. Boil it on the stove for 5 minutes to use for additional basting or as a dipping sauce later.v Line the wings on the baking sheet, baste with sauce if desired and bake for 30-35 minutes.

v Serve hot.

Hints and TipsInstead of baking the wings in the oven, they are also great grilled outside. Spray the grate with non-stick cooking spray and heat the wings over medium heat for 30 minutes, basting a couple of times while cooking.

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This is one of those classic family dinners that everybody seems to like pretty well. But.... not one of my favorites. Oh well, no worries. I might not like the steak too much, but the potatoes and gravy are good. I got this recipe from my mom’s collection.

Swiss SteakServes: 6-8 Preheat Oven Temp: N/A

Ingredients List2 lb. boneless round steak3/4 cup flour1 tsp. salt1/2 tsp. pepper2 Tb. butter1/2 cup chopped onion2 cups cut potatoes1 can sliced mushrooms2 cans condensed cream of mushroom soup (undiluted)

Step-by-Step

v Cut the round steak into serving size portions, about the size of the palm of your hand.v In a Ziploc bag, combine the flour, salt, and pepper. Add the steaks and shake to coat.v In a large skillet, melt the butter and brown the steaks a few minutes on each side.v Put the steaks into the CrockPot, add the onions, potatoes, and mushrooms.v Whisk the canned soup in a bowl to make it smooth. You can add a little water to help make it creamy, but don’t add too much (1/2 cup should be plenty). v Pour the soup over the meat and veggies and cook on LOW for 8 - 10 hours. The steak should be nice and tender when done.v Serve with noodles.

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This is one of those recipes you kinda accidentally discover and it just sticks with you. It’s a taco pizza cooked on a tortilla wrap instead of a pizza crust. The wrap gets crispy in the oven so it’s a nice thin, crispy, crunchy crust. A little like a tostada I guess. The toppings can be adjusted to suit your own tastes.

Taco “Pizza” Thin CrispServes: 4 Preheat Oven Temp: 400°

Ingredients List4 flour tortilla wraps1 lb. ground beef1 packet taco seasoning mix1 cup refried beans1 cup shredded colby-jack cheese1/4 cup onion, diced2 cups shredded lettuce1 small tomato, diced

Step-by-Step

v Brown the ground beef in a skillet over medium heat as you normally would. Add the packet of taco seasoning and water, then simmer according to the package directions.v Lay the torilla wraps out on cookie sheets.v Spread the refried beans in a thin layer across the surface of the wraps. This is the “sauce” for your pizza.v Add a layer of the seasoned beef on top of the beans, followed by the shredded cheese.v Bake for 12 minutes in the oven to melt the cheese and crisp the wraps. The edges will begin to brown.v Remove the cookie sheets from the oven and let them cool for a few minutes while you chop your veggies.v Top each pizza with your choice of toppings. My favorite is diced onion, then lettuce, tomatoes on top. Add a splash of hot sauce if you like it spicy.

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Taco salad is one of my favorite dinner salads. You can customize it to your own likings - there must be hundreds of combinations you can create. I like it with ground beef, but you could use shredded beef or chicken, or go meatless and just use beans. I like it topped with ranch dressing, but you could use any other salad dressing, or salsa, or hot sauce.

Taco SaladServes: 3-4 Preheat Oven Temp: N/A

Ingredients List1 lb. ground beef1 packet taco seasoning mix1 (16 oz.) can refried beans3-4 cups lettuce, chopped1-2 tomatoes, chopped1/2 small onion, chopped2 Tb. fresh cilantro, chopped1/2 cup carrots, shredded or julienned4-5 oz. tortilla chips of choice2 cups shredded cheddar cheeseranch salad dressingsalsa to taste

Step-by-Step

v Cook ground beef in a skillet with taco seasonings (according to package directions) and set aside. Warm refried beans in a pan over medium heat until hot, thinning with a little water if needed to make them easy to spread over chips.v Chop lettuce, tomatoes, onions, cilantro, carrots, and any other veggies you might like.v Spread tortilla chips on plates and cover with a layer of meat and refried beans.v Cover with a thin layer of shredded cheese.v Top with lettuce, tomatoes, onions, and other veggies.v Drizzle ranch dressing, salsa, etc. over top the salad and serve.

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This recipe came from my mom. I remember her making this for as long as I can remember. Nowadays it seems like I have the creamy pasta and sauce without the tuna most often, so it is no problem to leave out the tuna if that’s not your thing. Or, use chicken instead of tuna. That would be pretty good too.

Tuna Noodle CasseroleServes: 6 Preheat Oven Temp: 425°

Ingredients List12 oz. egg noodles2 Tb. + 2 tsp. vegetable oil1 small onion, chopped3 Tb. flour2 1/2 cups chicken broth1 1/2 cups whole milk or cream1 can tuna1 cup frozen peas (or peas & carrots)1 cup panko crumbs2 Tb. grated Parmesan cheese

Step-by-Step

v Boil the pasta noodles until almost al dente, still fairly firm - about 3 minutes.v Heat 2 Tb oil in a skillet with onion and a dash of salt and pepper. Cook for 8 minutes.v Add the flour and whisk to coat the onion evenly.v Slowly add the chicken broth, whisking constantly. Follow by adding milk and whisk until the sauce comes almost to a boil.v Simmer for 8 minutes until it thickens. Remove from the heat.v Stir in the pasta noodles, tuna and peas and mix together.v In a small bowl, combine the panko, Parmesan and 2 tsp. oil.v Fill a 13 x 9 dish with the pasta and sauce, and top with the panko mixture.v Bake until bubbly, about 20 minutes. Cool for 10 minutes and serve.

Hints and TipsIf desired, you could add a small can of sliced mushrooms when adding the tuna and peas.

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The club sandwich, to me, is supposed to be three slices of toasted bread with all the fillings distributed among all the layers. Sometimes when I order a club sandwich at a restaurant it comes as just two slices of bread, just a traditional sandwich on toast. I don’t like it as much that way. I want that center slice of toast, even if it is too tall to eat!

Turkey Tomato Bacon Club SandwichServes: 1 Preheat Oven Temp: N/A

Ingredients List3 slices of bread of choicemayonnaise to taste4 oz. sliced turkey breast lunch meatshredded or leaf lettuce4 slices crispy cooked bacon2 tomato slicessalt and pepper to taste

Step-by-Step

v Toast the bread and spread desired amount of mayonnaise on each slice.v Pile the turkey and lettuce on one slice of the toasted bread.v Put the bacon and tomatoes on another slice of the bread. Salt and pepper the tomato to taste.v Put the third slice of toast on top of one half and top it off with the other half, making 3 layers.v Feel free to build the sandwich in any order you like, there is no right or wrong way!v Slice in half or fourths, inserting toothpicks to each piece to hold them from toppling over.v Serve with a garnish of pickles and a side of chips or fries.

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This is your pretty basic fried rice recipe. Not too fancy, but really pretty good. You can customize it with your own combination of veggies. And just for fun, toss in some bite size chunks of chicken, beef, or pork before you cook the veggies. We prefer it without the meat.

Vegetable Fried RiceServes: 4 Preheat Oven Temp: N/A

Ingredients List1 tsp. butter or oil1 egg, beaten1 Tb. vegetable oil1/2 cup carrots, diced1/4 cup celery, sliced1/4 cup green onion, chopped2 cloves garlic, minced3 Tb. soy sauce2 Tb. water1/2 cup frozen peas2 cups cooked rice, chilled

Step-by-Step

v In a wok, heat 1 tsp. butter or oil over medium heat. Add the egg, cook until set, about 1 minute.v Remove the egg to a small bowl or plate and set aside.v Add vegetable oil to the wok and heat over high heat.v Put the carrots, celery, onion, and garlic into the hot oil and stir fry for 3 minutes.v Stir in the soy sauce, water, and peas. Add the cooked rice and cook for 2 minutes, stirring constantly.v Stir in the cooked egg and heat until warm.v Serve hot.

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Rice and beans is always a favorite of mine. This one adds chicken and a southwest kick to spice it up a bit from the usual. It is an easy slow cooker meal that is surely comfort food for fall or winter.

Zesty Rice and Beans with ChickenServes: 8 Preheat Oven Temp: N/A

Ingredients List2 (10 oz.) cans diced tomatoes and green chilis with their juice - RoTel brand or similar1 (15oz.) can tomato sauce1 (15oz.) can black beans, rinsed and drained1 cup whole kernel corn, frozen or canned (drained)2 cups water1 pkg. taco seasoning mix1 1/2 lbs. boneless chicken cut into bite size chunks

1 1/2 cups long grain rice, uncooked

Step-by-Step

v Put all of the ingredients except the rice into a slow cooker and cover.v Cook on LOW for about 7 hours until the chicken is cooked thoroughly and tender.

v Add the rice, stir together and cook for an additional 30 minutes until all the liquid is absorbed.

Hints and TipsParboiled rice works best for slow cooker recipes.This is really good as a main dish, but I also like it with tortillas and a little sour cream.

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Family Favorites

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Family Favorites

Part 2: Sides & Salads

A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders

introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions.

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This is such a quick, simple recipe and the results are oh, so good. I always make at least a dozen and can’t stop eating them until they are gone! I know I can always count on having these at every family gathering and there are never left-overs. Half our family enjoys a splash of apple cider vinegar stirred into the yolk mixture, the other half likes them just as they are. We always have two trays of eggs during the holiday get-togethers for this reason. Never too many deviled eggs!

Addicting Deviled EggsServes: 6 Preheat Oven Temp: N/A

Ingredients List6 large eggs, hard boiled3 Tb. mayonnaise1 tsp. yellow mustard (dijon mustard works well too)1/4 tsp. black pepper1 tsp. sweet pickle juice1Tb. chopped sweet pickles or relish

Step-by-Step

v Cut each hard boiled egg in half length-wise and remove yolks to a bowl. Set halves aside in shallow dish.v Using a fork, mash the yolks to a small granular size.v Add the remaining ingredients.v Stir to combine the filling into a smooth texture.v Scoop with a spoon, filling each egg halve until well rounded.v Sprinkle with paprika and salt and pepper to taste.

Hints and TipsTo perfectly hardboil eggs, put them in a pan of cold water, bring to a boil and turn off the heat. Leave the eggs in the pan until the water is cool enough to remove the eggs. Eggs with gray or green coloring around the yolks are overcooked.

Although I have never tried it myself, a lot of people use a pastry bag or simple Ziploc bag to

squeeze the filling into the egg halves.

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I’ve never been a fan of au gratin potatoes but everyone else seems to love them so they should be included in the Family Favorites collection. Here’s the basic recipe. Feel free to spice it up a bit with your own additions like bacon, ham, brocolli, garlic, herbs, or even a bread crumb topping.

Au Gratin PotatoesServes: 6 Preheat Oven Temp: 375°

Ingredients List6 medium size potatoes (about 2 lbs.)1/4 cup butter1 small onion, diced1 Tb. flour 1/2 tsp. salt1/2 tsp. pepper2 cups milk2 cups shredded cheddar cheese (sharp preferred)

Step-by-Step

v Wash the potatoes, then peel and slice into 1/8” thick slices. You need about 4 cups of slices.v In a medium to large saucepan, melt the butter and cook the onion 2-3 minutes to tender.v Stir in the flour, salt, and pepper and cook until bubbly, stirring constantly.v Remove the pan from the heat and stir in the milk and 1-1/2 cups of cheese. Stir to combine, then heat again until boiling. Boil while stirring for 1 minute.v Spread the potato slices in an ungreased 13 x 9 casserole dish, evenly filling the dish.v Pour the cheese sauce over the potatoes and mix in gently.v Bake uncovered for 1 hour. Sprinkle the remaining 1/2 cup of shredded cheese over the potatoes and bake an additional 15 minutes until brown and bubbly.v Let sit for 5-10 minutes before serving.

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My Aunt Betty always makes her potato salad at family gatherings, and while my mom’s is pretty darn good too, I chose Betty’s recipe to include as a family favorite. When I asked her for the recipe she didn’t include the amounts of each ingredient to use, so that’s taken a little experimenting. I think the best recipes sometimes are those that are simply a list of ingredients, without the actual amounts for each written. Her words in her own handwriting are along the lines of “throw some in” and “as much as you want”. Need I remind anyone about Karen’s mysterious “Grandma’s Macaroni and Cheese” recipe we have yet to figure out? (It calls for - Cheese. Not what kind, no indication of how much cheese. Just cheese. LOL - one day we’ll figure out the secret. Maybe.) Without further ado, here’s Aunt Betty’s Potato Salad...

Aunt Betty’s Potato SaladMakes: “a good size bowl” - serves about 8-10 Preheat Oven Temp: N/A

Ingredients List8-10 medium size potatoes (red potatoes I think)6 eggsblack olives - probably 1/2 can (we’d eat the other half while cooking)sweet pickles - 1 cup chopped 2 cups mayonnaise, or desired amount for consistencypaprika to taste

Step-by-Step

v In a large pot, cook (almost to boiling) the potatoes, peeled and cut into small bite size pieces. Cook until firm, but not hard and not mushy. (I think 10-12 minutes does the trick). Refrigerate the potatoes for 1-1/2 to 2 hours.v Hard boil the eggs and chop them into medium sized pieces.v Chop the pickles and black olives, also into small to medium sized piecesv When the potatoes have cooled, throw in the eggs, pickles and black olives.v Stir in the mayonnaise to mix and sprinkle the top with paprika.v Refrigerate for 30 minutes before serving.

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You might just think of Thanksgiving as the time of year to bake sweet potatoes or yams, but really they are quite good any time of the year. I particularly like them as a side to grilled chicken, barbecue or even the occasional meatloaf.

Baked Sweet Potato with MarshmallowsServes: 1 Preheat Oven Temp: 400°

Ingredients List 1 medium sweet potato or yam1 Tb. butter1 Tb. brown sugar1/2 cup mini marshmallows

Step-by-Step

v Scrub and rinse the sweet potatoes and dry with paper towel.v Use a fork to stab the potatoes several times all over and arrange them on a baking sheet.v Bake for 45 minutes (up to 1 hour depending on the size of the potatoes) until tender soft.v When finished cooking, remove potatoes and slice almost through lengthwise.v Spread the butter all over the inside surface, sprinkle the brown sugar and then top with the marshmallows.v Return the potatoes to the oven and broil just a minute or two, until the marshmallows start to brown on top. Allow them to cool for a couple of minutes before serving.

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My grandma used to make these good sweet pickles that I later figured out were actually bread-and-butter pickles. My grandma also occasionally had some old fashioned cooking practices that probably weren’t necessarily safe by today’s standards, but that’s how she learned to cook “on the farm” she said so that’s how she did it. I am not sure if she followed all the proper canning steps or not, but the pickles were good and none of us died from botulism so I guess they were alright!

Bread-and-Butter PicklesMakes: 6 (1 pint) jars Preheat Oven Temp: N/A

Ingredients List * You will need 6 (1 pint) canning jars and lids per batch.16 cups fresh pickling cucumbers, sliced about 1/4 inch thick (about 4 lb.)6 cups white onion, thinly sliced (about 3 large onions)1/2 cup salt - pickling salt is preferred for best quality5 cups sugar5 cups cider vinegar1 1/2 tsp. turmeric1 1/2 tsp. celery seed2 tsp. mustard seed

Step-by-Stepv In a large pot mix the cucumbers, onions and salt together. Cover with cold water and 3 - 4 trays of ice cubes. Let this sit for 3 hours. Drain the water off, rinse well and drain again.v In an 8-quart stock pot, combine the sugar, vinegar, turmeric, celery seed and mustard seed.v Heat this mixture over high heat until boiling. Reduce the heat and simmer for 30 minutes.v Stir the mixture often. It will be thicker almost like a syrup.v While the syrup is simmering, prepare the jars and lids by washing them in warm soapy water and rinsing them well. Rinse them again and leave them sitting in very hot water. Check the manufacturer’s directions to see if they recommend boiling the lids.v Add the cucumbers and onions to the syrup and heat to almost boiling. Do not boil.v Once it almost boils, remove it from the heat and set the jars up for filling. Empty jars can be filled using a wide funnel. Put the cucumbers and onions into the jars, filling the empty space with syrup to near 1/4” of the top of the jars.v Use a clean, damp cloth to wipe the tops, threads, and sides of the jars. Add the lids and rings .v Process the closed jars in a boiling water bath for 10 minutes. *The jars should preferably sit on a rack in the bottom of the water bath. Do not add the jars until the water has boiled. The water should come to 1 - 2 inches over the top of the jars once they are all placed inside the bath. If the water level is low, add as much boiling water as is needed to cover.v With all jars in place, put a lid on the water bath and boil gently for a full 10 minutes. Use a jar lifter to place the jars on a wooden cutting board or layers of dish towels to cool. Cool jars completely (at least 12 hours), test the lids for leakage and then store in a cool dark place until use. *Read jar instructions completely. *Refrigerate jars that did not seal and use them first.

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If you haven’t had the cajun tots at one of the McMenamin’s restaurants, you have been missing out! Forget about the rest of the menu, we go for the tots! This recipe is about as close as you can get to the real thing. I like them dipped in ranch dressing. It helps tame the spicy bites!

Cajun Tater TotsServes: 4-6 Preheat Oven Temp: 425°

Ingredients List 5 tsp. Cajun seasoning (Paul Prudhomme is one type)1 tsp. black pepper1 tsp. dried rosemary3/4 tsp. cayenne1/2 tsp. salt1 tsp. garlic powder1/2 tsp. dried onion6 Tb. butter2 Tb. vegetable oil1 (32 oz.) bag frozen tater tots

Step-by-Step

v Combine all spices in a small bowl and set aside.v Pour oil in a small sautè or frying pan. Add butter and heat over medium heat until the oil/ butter mixture begins to boil around the edges. Stir to combine.v Remove pan from heat and set aside. Combine the spice mix with the oil/butter mixture and stir well.v Working in batches, toss the tater tots in a bowl with the spice sauce by pouring half of the sauce into a large bowl and swirl to coat the sides of the bowl. v Add half of the tater tots to the bowl. Cover the bowl tightly with plastic wrap and toss the tater tots to coat with sauce.v Place tater tots on a baking sheet.v Repeat until all of the tater tots are covered and on the baking sheet.v Bake for 30 to 35 minutes or until very crispy.v Remove from the oven and immediately sprinkle with additional salt to taste.v Serve hot with a side of ranch dressing.

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No Thanksgiving dinner is complete without candied sweet potatoes at the table. I rarely think about having them the rest of the year but there’s no real reason for that. They’d be good with chicken, turkey, or pork any time you wanted a different potato side dish.

Candied Sweet PotatoesServes: 6 Preheat Oven Temp: N/A

Ingredients List 6 medium sized sweet potatoes3/4 cup brown sugar1 tsp. salt1/3 cup butter1-2 cups miniature marshmallows (optional topping)

Step-by-Step

v Boil the sweet potatoes; peel and slice into chunks. v Arrange the potatoes in a greased casserole dish, sprinkling brown sugar, salt and bits of butter amongst the layers.v Bake for 30 minutes, basting once or twice during cooking.v If you are using marshmallows for a topping, remove the dish from the oven and stir the potatoes gently to coat them. Pour the marshmallows on top and bake for an additional 5-7 minutes, until they begin to brown.

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When you think about favorite foods, once in a while you think about a childhood favorite. Cheese Zombies is a favorite for anybody who had them in their school lunch cafeteria. This recipe makes a large 13” x 18” sheet pan. If you have a smaller pan, it should work ok to make half the recipe.These come highly recommended by Karen who loved it when they were served at school.

Cheese ZombiesServes: 6 Preheat Oven Temp: 400°

Ingredients List 2.75 Tb. Active Dry Yeast3/4 cup warm water6 1/2 cups flour1/3 cup nonfat dry milk powder7 Tb. sugar1 1/2 tsp. salt7 Tb. vegetable oil1 1/4 cups water1 lb. American cheese slices1 Tb. melted butter

Step-by-Stepv Dissolve the dry yeast in the warm water and let it sit for 5 minutes until bubbly.v In a large mixing bowl, combine the flour, dry milk, sugar, and salt.v Using a dough hook, blend on LOW speed for 2 minutes.v Add the oil and blend again on LOW for 2 minutes.v Add the dissolved yeast and water mix and blend again on LOW for 2 minutes.v Knead the dough on medium speed for 8 minutes until the dough is smooth and elastic.v Divide the dough into two equal balls and place them in a warm area to rise, 45 - 60 minutes.v Use a 13” x 18” baking sheet and lightly oil it. Stretch one of the dough balls out until it covers the bottom of the pan.v Arrange the sliced cheese to cover the surface of the dough. Keep it in about 1/4” from the edges so none of the cheese escapes while baking. *At this step, I have read about people layering slices of ham in with the cheese. I’ve not tried it, but it sounds good.v Take the second ball of dough and rool it out so that it will stretch out and cover the surface of the pan. Pinch all around the edges to keep all the cheese in.v Place the pan in a warm spot for 30 - 45 minutes, until is has risen to nearly double size.v Bake in the oven for 18 - 20 minutes, until browned.v After removing from the oven, brush the top with some melted butter while they’re still warm.

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My Uncle Bill likes to can fruits and veggies every year and one of his specialties is applesauce. This one is pretty close to his, and it will have to do until I can get a copy of his recipe. This recipe isn’t for canning, but a quick recipe you can make and refrigerate for a couple of hours before eating.

Chunky ApplesauceServes: 6 Preheat Oven Temp: N/A

Ingredients List 6 medium cooking apples such as Gravenstein1/2 cup water1/3 cup sugar1 tsp. lemon juice1/2 tsp. ground cinnamon

Step-by-Step

v Peel and core the apples, removing the seeds and any tough core areas.v Cut the apples into small chunks and heat them with the water in a saucepan.v Heat to boiling, then reduce the heat to low and simmer for 10-12 minutes, until tender.v Remove from heat, mash the apples to the desired consistency, and stir in the sugar, lemon juice, and cinnamon.v Cover and refrigerate until ready to serve, at least 2 hours if possible.

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This is my mom’s recipe for cornbread. Simple and tasty. I remember it most often as the side to a bowl of her CrockPot chili.

Classic CornbreadServes: 6-8 Preheat Oven Temp: 400°

Ingredients List1 stick unsalted butter, melted1 1/2 cups yellow corn meal1 cup flour6 Tb. sugar1 1/2 tsp. baking powder1 tsp. salt1/2 tsp. baking soda1 cup buttermilk3 large eggs

Step-by-Step

v Grease an 8” square baking dish.v In a medium bowl, stir the cornmeal, flour, sugar, baking powder, salt and baking soda together.v In a small bowl, whisk together the melted butter, buttermilk, and eggs. Add this to the flour mixture and combine, but do not overmix.v Pour the batter into the greased baking dish and level/smooth out the surface of the batter.v Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.v Cool in the dish for 15 minutes before slicing. Serve with butter and/or honey.

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This recipe is similar in taste to the KFC coleslaw recipe. Although I like the larger shreds, the secret to getting the smaller KFC texture is slicing the cabbage into very small pieces. Carrots can be shredded with a cheese grater. Letting it sit overnight is best for flavor. Sometimes if I’m short on time I just toss a bottle of Wish Bone coleslaw dressing into some cabbage shred, but if time allows this homemade version is much better.

ColeslawServes: 6 Preheat Oven Temp: N/A

Ingredients List1/2 cup mayonnaise1/3 cup granulated sugar1/2 cup whole milk4 tsp. lemon juice1 tsp. white vinegar1/4 tsp. salt1/4 tsp. celery seed8 cups finely shredded green cabbage1 cup finely shredded red cabbage1 cup shredded carrotsblack pepper to taste

Step-by-Step

v Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, salt and celery seed in a large bowl until sugar is dissolved.v Stir in cabbage and shredded carrots.v Cover and chill at least four hours. Stir before serving.

This coleslaw is great either on the side or piled on top of BBQ pork sandwiches!

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These corn muffins are absolutely the best muffins I’ve had. Not too dry, but perfectly “cakey” and just the right sweetness. These are good as muffins or mini loafs.

Corn Bread MuffinsServes: 12 Preheat Oven Temp: 400°

Ingredients List1 3/4 cups cornmeal1 3/4 cups flour2 tsp. baking powder3/4 tsp. salt1/4 tsp. baking soda2 eggs3/4 cup sugar1/4 cup shortening1/2 tsp. vanilla extract3/4 cup whole milk1/4 cup buttermilk1/3 cup vegetable oil3 Tb. honey

Step-by-Step

v Grind the cornmeal at HIGH speed in a food processor for 5 minutes, or until some of it has become flour.v Pour all of the ground cornmeal into a large bowl with the flour, baking powder, salt, and baking soda and mix.v Use an electric mixer on medium speed to cream together the eggs, sugar, shortening, and vanilla.v Pour the wet ingredients into the cornmeal mixture. Add the remaining ingredients and mix well with an electric mixer on HIGH speed until the batter is smooth.v Line a 12 cup muffin pan with paper muffin cups and fill each cup with batter.v Bake for 20 - 25 minutes or until browned.

Hints and TipsTry these warm, with butter and honey. You can’t beat it as a side to any kind of BBQ or chili dinner.

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Our family ate a lot of veggies growing up, many that we grew in our own garden and lots of others that came from local farms. One of the veggies that I never liked much was lima beans (there’s a story about my sitting up late into the night at the dinner table as my parents waited for me to clear my plate of those yucky beans), but my mom always put them in the succotash so for this recipe I listed it with the lima beans for her. For your own kids that don’t like them, they’d probably love it if you left them out!

Corn SuccotashServes: 4 Preheat Oven Temp: N/A

Ingredients List2 cups fresh or frozen corn kernels-about 3-4 ears1/2 cup diced red or white onion1 cup chopped zucchini squash1 cup lima beans1 cup chopped red, green, and/or yellow bell pepper1 tsp. ground cumin2 Tb. butter2 garlic cloves, minced1/2 cup vegetable or chicken broth1/8 tsp. hot sauce1/8 tsp. ground pepper

Step-by-Step

v Place a large nonstick skillet over high heat. You can use a spritz of olive oil in the pan.v Add corn, peppers, onion, and cumin; sautè 5 minutes until veggies start to soften. v Add the zucchini, lima beans, butter, and garlic, and sautè an additional minute or two.v Reduce heat to medium-high, add chicken broth, hot sauce and black pepper. v Cook 3-5 more minutes or until heated through, stirring frequently.

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I always enjoy a cool, crisp cucumber salad in the summertime. Mom always makes it with tomatoes which is very good too. For a little twist on the usual recipe, try adding sliced green pepper.

Cucumber SaladServes: 6 Preheat Oven Temp: N/A

Ingredients List3 cucumbers (with or without peel)1 red onion1/2 cup white or apple cider vinegar1/2 cup water1/3 cup sugarsalt and pepper to season

Step-by-Step

v Slice cucumber and onion into thin slices and place in shallow dish or bowlv Stir together vinegar, water and sugar. Pour over onions and cucumber.v Salt and pepper to taste. Cover and refrigerate for at least one hour.

The longer these marinate the better they get. I usually make this the day before I want to have it but it’s also good if you make it just an hour or two before.

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Usually when I have egg salad, I put it on bread and enjoy it as a sandwich. Sometimes, though, egg salad is good as a side salad like you might have a potato salad. If you want to serve it for friends and fancy it up a bit, serve it in small lettuce cups garnished with parsley, pimento and olives.

Egg SaladServes: 6 Preheat Oven Temp: N/A

Ingredients List6 hard-boiled eggs1 cup celery, diced1 Tb. onion, gratedsalt and pepper to tastedash of cayenne1/2 cup mayonnaise

Step-by-Step

v Cut up chilled hard-boiled eggs so they are somewhat large pieces.v Add celery, grated onion, spices, and mayonnaise. Mix together lightly.v Serve either on bread of choice, or in lettuce cups as a side salad.

For a little more flavor as a side salad, decrease the celery to 1/2 cup and add 1 cup of diced, crispy

cooked bacon.

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I like to make a French loaf of garlic bread to go along with a lasagna or other pasta dish. You can buy them at the store with the garlic spread already in there, but that usually tastes like chemical butter - not very fresh, and really not all that good. This is a basic butter and garlic warm loaf.

French Loaf Garlic BreadServes: 8 Preheat Oven Temp: 400°

Ingredients List1 loaf of French or Italian bread1/2 cup butter1 clove garlic

Step-by-Step

v Slice the loaf bread into 1” slices, not quite cutting through the bottom of the loaf.v Melt the butter and add the garlic clove, chopped into several small pieces. Let stand for about 15 minutes.v Spread the garlic butter lightly over the cut surfaces of the loaf bread. Wrap the loaf in foil.v Place in a hot oven for about 10 minutes until until heated throughout.v You can add herbs of your choice (parsley, oregano, etc.) to the butter if desired.

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Glazed carrots are one of my favorite side dishes. The brown sugar and butter makes a sweet glaze that I think goes best with ham or pork chops. I like the convenience of ready-to-use baby carrots, rather than peeling and slicing up regular carrots.

Glazed CarrotsServes: 4-5 Preheat Oven Temp: N/A

Ingredients List16 oz. bag of baby carrots3 Tb. butter1/2 cup light brown sugar1 cup watersalt and pepper to taste

Step-by-Step

v In a medium skillet, combine all of the ingredients and stir over high heat to boiling.v Reduce the heat to medium and continue cooking for 20-30 minutes until tender.v Most of the sauce should be a thick glaze by the time carrots are ready to serve.v Salt and pepper to taste and serve hot.

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This recipe is out of my grandmother’s cookbook. I always liked that she made her deviled eggs with vinegar in them. It wasn’t until I recently got her cookbook from my parents that I found out that they had a splash of Worcestershire in the mix.

Grandma’s Deviled EggsServes: 6 Preheat Oven Temp: N/A

Ingredients List6 large eggs, hard boiled1 tsp. vinegar, apple cider or white1/4 tsp. dry mustard1/2 tsp. salt1/2 tsp. Worcestershire sauce4 Tb. mayonnaise

Step-by-Step

v Carefully cut eggs into halves lengthwise and remove yolks.v Mash yolks with a fork. Add vinegar, mustard, salt and Worcestershire.v Add enough mayonnaise to moisten to desire consistency.v Pile the yolk mixture into the egg halves and serve on a plate or tray.v Sprinkle with paprika if desired.

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We like to have munchies like the antipasto plate on holidays and other party occassions. The platters are easy to put together and not too time consuming. On average, you can figure on 2 or 3 pieces of each food item per person. The list is quite extensive. You wouldn’t want to include everything on the list, just pick your favorites. My favorites are the salami, pepperoni, cheeses, olives, pickles, pepperoncini, celery, and scallions. Usually we have a variety of crackers handy to go along with the meats and cheeses.

Italian Antipasto PlateServes: N/A Preheat Oven Temp: N/A

Ingredients ListCold Meats such as salami, pepperoni, smoked turkey, prosciuttoVariety of cheeses - provolone, mozzarella, cheddar, feta and fancier cheeses from the deliMarinated vegetables such as artichoke hearts, roasted red peppers, eggplant or pickled garlicPickles, olives, pepperoncinis, capers, baby cornFresh veggies like tomatoes, celery, carrots, scallionsCrackers or rustic artisan breadsSeafood delicacies, sardines, anchovies, fish roe

Step-by-Step

v Prepare individual plates, or a large family platter with a layer of crisp lettuce.v Arrange any combination of ingredients, depending on your tastes. Roll meats or fan them out alongside the cheeses. Place additional veggies, pickles, olives, etc. to make a nice presentation.v Serve with olive oil and red wine vinegar on the side.

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Fresh green beans are good, especially when they’re just a little bit firm so they crunch a bit. When you want to try something other than plain old boring boiled or steamed beans, try this recipe for sautéed green beans in lemon, garlic, and butter.

Lemon Garlic Green BeansServes: 4-5 Preheat Oven Temp: N/A

Ingredients List1 lb. fresh green beans2 Tb. butter1 Tb. olive oil1 clove chopped garlic1 Tb. lemon zest (or 2 Tb. lemon juice)

salt and pepper to taste

Step-by-Step

v Place the beans in a steamer or pot of boiling water just until blanched, bright green and still crisp. Set aside.v Heat the butter and oil in a pan over medium heat. Add the garlic and sautè for 30 seconds.

v Put the green beans into the pan and cook for about 5 minutes, stirring to coat evenly.

v Before removing from the heat, add the lemon zest (or juice), salt and pepper and stir.v Serve while hot.

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When you realize that it’s time to start cooking a lot healthier for the family, it’s hard to come up with some dishes that can replace some of your favorites. Mashed potatoes aren’t that healthy a choice and so many people have talked about how good mashed cauliflower is that I finally had to try it. Mmm... well... it’s ok - but not as good as real mashed potatoes. I suppose I could get used to it after a few tries.

Mashed Cauliflower with GarlicServes: 4-6 Preheat Oven Temp: N/A

Ingredients List1 medium head of cauliflower, cut into small pieces2 garlic cloves, peeled and cut in half1 Tb. butter2 Tb. sour creammilksalt and pepper to taste

Step-by-Step

v Place the cauliflower and garlic in a steamer and steam for 10-15 minutes, until very soft.v Move the cauliflower and garlic to a bowl and mash together. v Mix in the butter, sour cream, and enough milk to achieve the consistency you desire.v Season with salt and pepper to taste.

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One thing that is for sure is that no matter how many Mexican restaurants you go to, the rice will be different at each one. Some have veggies in the rice (really? peas and carrots?), some have better flavor than others, some don’t have any flavor at all. The Mexican rice you get in a box at the store isn’t that great, so my search for a good homemade rice recipe led me to this one. Good flavor and no peas and carrots (I’ll save those for the veggie fried rice on another day).

Mexican RiceServes: 6-8 Preheat Oven Temp: N/A

Ingredients List3/4 cup long grain rice, uncooked1 Tb. olive oil1/2 cup onion, finely chopped1/2 cup green pepper, finely chopped1 clove garlic, minced1 tsp. chili powder1 (28 oz.) can tomatoes diced, not drained1 (4 oz.) can diced green chilis, drained1 cup water1/4 tsp. salt1/8 tsp. pepper1 Tb. hot sauce

Step-by-Step

v Heat the oil in a large skillet over medium-high heat. Saute the onion, green pepper, and garlic for 2-3 minutes. Add the chili powder and cook for an additional 1 minute. v Stir in the tomatoes, rice, chilis, water, salt, pepper, and hot sauce. Bring to a boil.v Reduce the heat to low and simmer covered for 20 minutes until the rice is tender and the liquid is absorbed.

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There isn’t anything better than this thick, bubbly baked bean recipe. This is bacon and brown sugar at its best! Yum! It’s definitely one of my favorite recipes from mom.

Mom’s Best BBQ Baked BeansServes: 6 Preheat Oven Temp: 350°

Ingredients List2 cans (15 oz.) navy beans, (lightly seasoned) pork n beans or baked beans work best4 bacon slices, cooked crispy and crumbled1 small onion, diced4 Tb. brown sugar4 Tb. ketchup2 tsp. Worcestershire sauce1 tsp. mustard

Step-by-Step

v Cook bacon slices until crisp and set aside on a paper towel to drain.v Sautè the onions in a very tiny amount of the remaining bacon drippings until almost tender.v In a bowl, mix the brown sugar, ketchup, Worcestershire sauce, and mustard. Stir until blended.v Add the beans, onions and bacon to the bowl and toss.v Spray a casserole dish with non-stick spray and fill with the bean mixture.v Bake uncovered for 45 minutes or until bubbly. Remove and let stand for 10 minutes.

Great with a grilled chicken breast, burgers or dogs.

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Who doesn’t love roasted potatoes, especially if they are crispy cooked and salty? The nice thing with these potatoes is you can use virtually any spices you like. My favorite is a nice coating of Lawry’s Seasoned Salt.

Oven Roasted PotatoesServes: 2-3 Preheat Oven Temp: 425°

Ingredients List3 cups potatoes, sliced or cubed to desired size3 Tb. OilSpices of choice - Lawry’s Seasoned Salt, Italian Seasoning, etc.

Step-by-Step

v Toss the potatoes with oil and spread them out on a preheated cookie sheet in a single layer.v Sprinkle your choice of seasonings to cover all the potatoes.v Bake for 30-45 minutes until desired doneness (30 min. for golden, 45 min for crispy) making sure to toss the potatoes after 20 minutes so they brown on all sides.

These are good to eat plain or with ketchup.

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I like hard boiled eggs as a salad topping, and as a snack by itself. A dash of salt and pepper makes them perfect. It’s like having Easter eggs anytime you want, without the mess of coloring them. Unless, of course, you want to.

Perfect Hard-Boiled EggsMakes: 12 eggs Preheat Oven Temp: N/A

Ingredients List12 large eggs

Step-by-Step

v Put the eggs in a large saucepan and cover with cold water. Fill the pan to about 1 inch above the eggs.v Cover and bring to a boil. Remove the pan from the heat, leave covered, and let stand for about 15 minutes. Medium eggs should sit for 12 minutes and extra large eggs should sit for 18-20 minutes.v Pour off the water in the pan, fill with cold water and ice to stop the cooking process and cool them quickly. Drain the water off and refrigerate the eggs until you use them.

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Usually, I have fried hash brown potatoes for breakfast, but when I want to have fried potatoes with dinner, I think about potatoes o’brien. I love the flavor of the onions and peppers when they’re cooked together. This side goes especially well with grilled kielbasa sausage or hot dogs.

Potatoes O’BrienServes: 4-6 Preheat Oven Temp: N/A

Ingredients List3 Tb. butter1/4 cup onion, chopped1/4 cup green pepper, chopped3 cups potatoes, cooked and dicedseasoning salt, or salt and pepper to taste

Step-by-Step

v Potatoes should be steamed or boiled, but not until very soft. Keep them tender-firm and then dice them into small cubes.v Heat the butter in a skillet, add the onion and peppers, and cook for about 5 minutes. They should be soft, but not browned.v Add the diced potatoes and cook until browned, stirring occasionally. Season to taste.

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I like having soft, warm bread with dinner and these garlic rolls are so buttery and soft, I think I could almost have them for dinner. Skip the meat and veggies! I also like the cinnamon version of this for dessert.

Pull-Apart Garlic BreadServes: 8 Preheat Oven Temp: 350°

Ingredients List12 frozen white or whole wheat dinner rolls dough, thawed1/3 cup butter, melted2 Tb. chopped parsley1 tsp. garlic powder

1/4 tsp. garlic salt

Step-by-Step

v Lightly grease a large Bundt pan.v Cut the dinner roll balls in half and place them in a large bowl.v Combine the remaining ingredients in a small bowl then pour it over the rolls, tossing to coat them well.v Arrange the dough balls in the Bundt pan, cover and let rise in a warm place until doubled in size - about 45 - 60 minutes.v Preheat the oven to 350° F. When the dough has risen, bake them for 25-30 minutes or until golden brown.v Cool in the pan for 10 minutes, then invert the pan onto a plate to remove the rolls.v Serve warm with butter.

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Pickled beets make a good cold veggie side dish or addition to a choppped salad. Plan to make a few jars of these while beets are in season and you’ll have them on hand for two or three months. Longer storage time can be achieved by canning them with a boiling water bath in canning jars.

Refrigerator Pickled BeetsServes: many Preheat Oven Temp: N/A

Ingredients List3 lb. fresh small whole beets2 cups apple cider vinegar2 cups water2 cups granulated sugar3 or 4 garlic cloves, sliced in half

Step-by-Step

v Wash, rinse and drain until all traces of garden soil are removed. Use a small vegetable brush if needed. Cut off leaves and stems, leaving about 1 inch of the root end.v Place beets in large heavy pan and cover with water over medium-high heat. Bring just to a boil; reduce heat to medium, cover and cook until fork tender, approximately 25 to 30 minutes. v Remove from heat and drain. Let beets cool until you can safely handle them. v Once cool enough to handle, peel the skin off. They should peel easily by hand, or you can use a paring knife. (Use a paper towel or wear gloves to keep the juice from staining your hands.)v In a large saucepan over medium-high heat, add apple cider vinegar, water, sugar, and garlic cloves; bring to a boil, stirring until sugar melts. v Reduce heat and let the pickling brine simmer approximately 5 minutes. Remove from heat and let brine cool before adding the cooked beets.v Place sliced cooked beets into a large jar that will fit in your refrigerator. v Pour cooled Pickling Brine over the beets and gently stir. Place, covered, in the refrigerator.v Let the beets sit in the refrigerator, maybe stirring once in a while, at least a week before eating them - to give them a chance to “pickle” and develop flavor. v Beets will last in the refrigerator for 2 to 3 months.

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I like these kinds of veggies as an appetizer to dinner. Not too many restaurants serve a relish tray before a meal anymore. I do enjoy a nice dinner out where they bring several courses. By the time I have a couple of servings off the relish tray, a small salad, and a slice or two of steamy soft bread and butter, well I’m already full! Then they bring the steak or chicken. Better get a doggie bag - we’re having steak for lunch tomorrow!

Relish Tray with Sour Cream DipServes: 4 Preheat Oven Temp: N/A

Ingredients List2-3 carrots2-3 stalks of celery1 can baby ear corn4-5 dill pickle spears1 can whole medium black olives

Sour Cream Dip:1 cup sour cream2 Tb. lemon juice1/4 tsp. salt

1/4 cup chives, chopped

Step-by-Stepv Prepare the carrots and celery into thin strips.v Arrange the veggies in serving dishes in an assorted fashion.v In a small bowl, mix together the sour cream, lemon juice, and salt. The chives can be mixed into the sour cream, or sprinkled on top as a garnish. *The sour cream dip is also a good topping for a baked potato.

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Years ago, a friend of mine introduced me to the tasty flavor of a roasted acorn squash. Every fall when I see these arrive in the stores, it reminds me how much I love them and I know that I will need to make these at least 2 or 3 times this season. I’ve seen many variations, but this was my first and favorite version.

Roasted Acorn SquashServes: 4 Preheat Oven Temp: 375°

Ingredients List2 acorn squashes2 Tb. butter4 Tb. brown sugar

Step-by-Step

v Slice the acorn squashes in half, from the stem down and place face up on a baking sheet.v Spread 1 Tb. butter over the surface of each cut squash including the center hole. Spoon 2 Tb. brown sugar into the center of each squash. Put a few Tb. of water on the baking sheet to keep the squash from getting dry while cooking.v Bake uncovered for about 1-1/2 hours to ensure the squash is soft and the top is browned.

The variations I’ve seen include adding crumbled bacon, maple syrup, molasses, Parmesan, or olive

oil with herbs. Try your own variations and come up with something new.

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I like these roasted veggies a lot. The ingredients are never the same each time - it’s easy to mix and match any combination you like, especially if you are using veggies that are in season at the farmer’s market, or if you’re trying to use up some leftover veggies from earlier in the week.

Roasted VeggiesServes: 10-12 Preheat Oven Temp: 400°

Ingredients List2 red, green, and/or yellow bell peppers1 red or white onion1 butternut or zucchini squash1 lb. Brussels sprouts2 tomatoes1/2 lb. small whole button mushrooms1/2 lb. baby carrots6 asparagus stalks1/2 lb. broccoli crowns6 baby leeks4 courgettes, assorted colors1 aubergine6 cloves of garlic1 Tb. coriander seedsfresh rosemary and thyme sprigssalt and pepper

olive oil

Step-by-Stepv Clean and seed the peppers and cut them into several large pieces. Cut the onion into wedges.v Cut the squash in half and scoop out the seeds, then cut the squash into large chunks.v Clean the Brussels sprouts, tomatoes, mushrooms, and carrots, and cut them into chunks along with leeks and aubergine and other veggies as desired. Basically, make sure that all the veggies you choose to use are all cut into nice pieces. Toss them to mix the assortment and put them in a preheated roasting tray.v Crush the garlic cloves and coriander seed in a pestle and morter and spread them over the veggies along with a good amount of salt and pepper. The rosemary and thyme can be chopped up a little and tossed in there as well.v Drizzle the olive oil over everything and toss it to coat. Roast uncovered for 45-50 minutes.v Veggies will be done when they are soft and tender, and a bit browned.

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My mom gave me the recipe for this salad recently. At first the mandarin oranges didn’t seem like a good match, but it goes well with the German vinaigrette. I’m not a fan of tomatoes on salad so I leave those off. You can get the vinaigrette already bottled in the store or make it from this old German recipe here.

Spinach SaladServes: 4-6 Preheat Oven Temp: N/A

Ingredients List8 cups fresh baby spinach leaves1 small red onion, thinly sliced2 Roma tomatoes, chopped1 cup German Vinaigrette1 can sliced Mandarin oranges

German Vinaigrette1/2 cup olive oil 1/2 cup white vinegar 1/4 cup sugar 1 small onion, diced very fine 1 tsp. celery salt or 1-1/2 tsp. celery seed 1 tsp. Maggi Seasoning Sauce (this is like a German soy sauce)

Mix all ingredients together and shake well.

Step-by-Step

v Clean and chop the spinach into bite sized pieces.v Add the onions, tomatoes, and enough vinaigrette to moisten. Toss to coat evenly.

v Top with mandarin oranges just before serving.

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Although this recipe for twice-baked potatoes is simple and very common, I have to include it in my collection because it makes such a good side dish. I like these as a side to meatloaf or a grilled chicken breast along with some steamed veggies, like broccoli. Sure they take more work than popping some frozen ones into the oven, but it is definitely worth it. They’re fresher and tastier.

Traditional Twice-Baked PotatoesServes: 8 Preheat Oven Temp: 350°

Ingredients List4 large baking potatoes6 - 8 slices of bacon1 cup sour cream1/2 cup milk4 Tb. butter1/2 tsp. each salt and pepper1 cup shredded Cheddar cheese6 green onions, sliced small

Step-by-Stepv Wash and dry the potatoes and put them on a baking pan. Spray them lightly with cooking spray and sprinkle some salt on them. Bake the potatoes for 60 - 90 minutes.v While the potatoes are baking, fry the bacon in a skillet over medium heat until crisp. Drain, crumble and set aside. Shred the cheese if you haven’t already.v When the potatoes are done, let them cool for about 10 minutes until you can handle them.v Slice them lengthwise and scoop the insides into a large bowl. Set the skins back onto the baking sheet.v Add the sour cream, 1/4 cup milk, butter, salt, pepper, and half of the cheese and onions to the potato flesh and blend with a masher until creamy. Add more milk as needed. Spoon this mixture back into the skins, making them heaping full. v Top each with a sprinkle of the bacon, and remaining cheese and onions. Bake for 15 minutes.

Hints and TipsMake some extras and freeze them! Bake and fill the potato skins, but don’t bake them the last 15 minutes - cover the pan with plastic wrap and set it in the freezer until the potatoes are frozen hard. Remove them from the freezer and put them in freezer bags. They can stay frozen for 3 - 6 months.TO REHEAT FROZEN POTATOES: Place frozen potato boats on a baking sheet and cover loosely with foil. Bake in 350° oven for 45 minutes. Remove the foil and bake an additional 15 minutes.Note: Although the skins will be soft, you can also reheat them in the microwave until they are hot.

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My favorite pasta shape is the wagon wheel. I’ve liked them since I was little and I don’t know why, it’s just a funny shape I guess. This pasta salad could be made with any shape pasta you like, but I can’t think of any better one than the wagon wheel. That is, afterall what made me take a look at this recipe in the first place. It’s easy, it’s tasty, and can be eaten as a main dish or as a side salad.

Wagon Wheel Italian Pasta SaladServes: 4-6 Preheat Oven Temp: N/A

Ingredients List6 oz. wagon wheel pasta1 cup small broccoli florets1/2 cup corn kernels, fresh or frozen1 small garlic clove, minced1 Tb. red wine vinegar3 Tb. extra virgin olive oil1/2 tsp. salt1/2 tsp. black pepper2 oz. cheddar cheese, cut into small cubes2 oz. thick-sliced ham, cut into small cubes2 oz. pepperoni slices, cut into halves1 cup cherry tomatoes, halved1/2 cup black olives, sliced

Step-by-Step

v Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. v About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. v Run cold water over the pasta to stop the cooking. Leave the pasta draining in the colander while you make the dressing.v Whisk together the garlic, vinegar, olive oil, salt, and pepper.v Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, pepperoni, cheese, tomatoes, and olives. Toss everything together. v Refrigerate in an airtight container for up to 5 days.

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Instead of a baked potato as a side dish, I often choose rice pilaf. It is especially good with fish or chicken. The veggies and garlic add a nice flavor. This recipe is really easy and turns out every time.

Wild Rice PilafServes: 6 Preheat Oven Temp: N/A

Ingredients List 1 Tb. olive oil1 medium onion, diced1 large carrot, diced1 stalk celery, chopped1 clove garlic, minced3 1/2 cups vegetable broth1/2 cup uncooked wild rice1 cup uncooked long-grain white rice

Step-by-Step

v Heat the oil in a 12-inch nonstick skillet over medium heat. v Add the onion, carrots, celery and garlic and cook until the vegetables are tender.v Stir the broth and wild rice in the skillet and heat to a boil. v Reduce the heat to low. Cover and cook for 25 minutes.v Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender.

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It’s no secret that I like bacon, and this is a unique veggie option that combines bacon and a little spicy mustard to make a tasty side dish. It reminds me of the times I watched my grandma regularly put bacon in her vegetables like green beans or brussel sprouts. She probably would have liked this dish a lot.

Zesty Peas with BaconServes: 4 Preheat Oven Temp: N/A

Ingredients List2 Tb. butter or margarine16 oz bag of frozen peas1/2 cup cooked bacon, crumbled2 Tb. brown sugar1 Tb. spicy brown or deli mustard1/4 tsp. black pepper

Step-by-Step

v Melt the butter in a saucepan over medium heat. Add the peas and cook for 5 minutes, stirring frequently.v Add bacon, brown sugar, mustard and pepper and cook about 3 -4 minutes. Serve hot.

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Part 3:Sauces & Condiments

A condiment is an edible food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in

some cultures, to complement the dish.

The term condiment comes from the Latin condimentum, meaning “spice, seasoning, sauce” and from the Latin condere,

meaning “preserve, pickle, season”.

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The barbecue sauce recipe here has a nice flavor and works great for the grill or oven. It makes a little more than 2 cups of sauce, enough for about 3 lbs. of meat. Baste the meat often during cooking - every 10 minutes or so.

Barbecue Sauce For Ribs and SteaksMakes: 2-1/4 cups Preheat Oven Temp: N/A

Ingredients List2 Tb. butter1 medium onion, finely chopped1 clove garlic, finely chopped1/2 cup celery, finely chopped3/4 cup water1 cup ketchup2 Tb. vinegar2 Tb. lemon juice2 Tb. Worcestershire sauce2 Tb. brown sugar1 tsp. dry mustard1 tsp. salt1/2 tsp. chili powder

1/4 tsp. pepper

Step-by-Step

v Melt the butter in a medium saucepan over medium heat, add onions and cook until browned.v Add the remaining ingredients and cook for 20 minutes.v Coat meat with a brush, and baste often during cooking.

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If there’s anything better than cheese sauce, I don’t know what it is. It’s good on broccoli, baked potatoes, hot dogs, pasta, you name it - it probably tastes better with cheese. This is a simple cheese sauce made from cheddar. You can spice it up a bit for a nacho cheese flavor by adding some finely chopped jalepeno peppers to it after the cheese is melted.

Cheese SauceMakes: 1 1/2 cups Preheat Oven Temp: N/A

Ingredients List3 Tb. butter3 Tb. flour1 cup milk1/2 tsp. black pepper1/2 tsp. dry mustard1 cup shredded cheddar cheese

Step-by-Step

v Melt the butter in a saucepan over low heat.v Add the flour and stir with a spatula to make the roux. Cook for 5 minutes.v Stir in milk and heat, constantly stirring, until the mixture thickens.v Add the pepper and mustard and blend well.v Remove the pan from the heat, add the shredded cheese and stir until melted.v Serve hot.

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If what I’m told is true, this recipe is the actual recipe from a 1950’s drive-in. It’s better than anything you’ll get out of a can. This is good for topping hot dogs, hamburgers, french fries, and Fritos chips. It is especially good with a few onions and shredded cheese on top.

Coney Sauce for Hot DogsServes: 12 Preheat Oven Temp: N/A

Ingredients List2 lbs. ground beef1/2 cup chopped onion1 1/2 cups ketchup1/4 cup white sugar1/4 cup white vinegar1/4 cup prepared yellow mustard1/2 tsp. celery seed3/4 tsp. Worcestershire sauce1/2 tsp. ground black pepper3/4 tsp. salt

Step-by-Step

v Cook the ground beef and onion in a large skillet over medium-high heat, until beef is browned and in very small crumbles. Drain off any excess fat.v Put the beef and onion mixture into a slow cooker and stir in the remaining ingredients.v Cover and simmer on LOW for 2-3 hours before serving over hot dogs, hamburgers, or fries.

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You can’t get an easier recipe with fewer ingredients. Mix it up, chill it, and enjoy! A classic dip, better than any premade dip you buy at the store. In our family, it’s not a holiday or special occassion until somebody brings out the chips and dip.

French Onion Chip DipMakes: 2 cups Preheat Oven Temp: N/A

Ingredients List1 (16 oz.) container sour cream1 pouch Mrs. Grass or Lipton Onion Soup/Dip Mix

Step-by-Step

v Blend the sour cream and onion soup mix together until completely mixed.

v Cover and refrigerate at least 2-3 hours. Stir before serving with chips or veggies.

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This recipe for cocktail sauce is out of my grandma’s cookbook. Zesty with lots of horseradish.

Horseradish Cocktail SauceMakes: about 1 cup Preheat Oven Temp: N/A

Ingredients List3/4 cup chili sauce (or ketchup)2 1/2 Tb. horseradish1 1/2 Tb. lemon juice1 Tb. Worcestershire sauce4-5 drops of Tabasco sauce1/8 tsp. salt

1 tsp. finely grated onion

Step-by-Step

v Combine all the ingredients in a bowl and chill thoroughly before serving.

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One of my favorite salads is the one they serve at Olive Garden. Once you’ve had that Italian dressing there, it’s hard to settle for the dressings you buy in the store. I like to make the packet kind rather than use bottled Italian, but need to spruce it up a bit so I just add some additional ingredients. The addition of the mayo seemed weird to me at first, but it does the trick to thicken it up nicely. This recipe has been tossed around for a few years now and it won’t disappoint.

Italian Salad Dressing (Spruced-up)Serves: 6-8 Preheat Oven Temp: N/A

Ingredients List1 packet of dry Italian Salad Dressing mix, prepared according to the pkg. directionsAdd to that:1/2 tsp. dry Italian Seasoning1/2 tsp. table salt1/2 tsp. black pepper1/2 tsp. sugar1/4 tsp. garlic powder1/4 tsp. crushed red pepper (optional)1/4 cup oil of your choice (olive, canola, etc)2 Tb. vinegar1 1/2 Tb. water

1/2 Tb. mayonnaise

Step-by-Step

v Prepare the packet dressing according to the instructions on the packet.v Pour the prepared dressing into a bowl and add the remaining ingredients.v Mix well, by shaking or stirring vigorously. Store in a closed container.v Shake well before using. Leftovers will stay in the refrigerator up to 4 weeks.

Hints and TipsToss this into a green salad, a cool pasta salad, or pour it over sliced cucumbers and tomatoes.Works great as a marinade for chicken.

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This gravy is a step above the kind you make from a packet by adding water. It’s not homemade really, but it’s quick and better than the packet alone. My mom makes this one to go over garlic mashed potatoes and it’s good!

Quick Dinner GravyServes: 8 Preheat Oven Temp: N/A

Ingredients List2 packets McCormick Turkey Gravy dry mix1/4 cup flour3 cups cold water1 cup turkey broth

Step-by-Step

v Pour the gravy mix and the flour into a medium saucepan.v Add the cold water and turkey broth and stir with a whisk over medium heat until thick and hot, about 10 minutes.

Hints and TipsTo make beef or chicken gravy, use the same steps but substitute the packet gravy mix and the

broth to suit your favorite flavor, such as using chicken gravy mix and chicken broth.

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My mom loves Red Lobster and when I thought about finding a good tartar sauce recipe I thought maybe I could find a clone for the Red Lobster tartar sauce. This one fits the bill very well.

Red Lobster Tartar SauceServes: 4 Preheat Oven Temp: N/A

Ingredients List1/2 cup mayonnaise1 1/2 Tb. finely minced onion1 Tb. sweet pickle relish1 1/2 tsp. shredded chopped carrot1 1/2 tsp. sugar

Step-by-Step

v Combine all ingredients in a small bowl.

v Cover and chill.

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This recipe is a very basic version of a standard salsa recipe. Adjust the ingredients as you see fit for your tastes. I like a good amount of heat, and plenty of cilantro and onion bites.

Restaurant Style SalsaServes: 12 Preheat Oven Temp: N/A

Ingredients List1 can (28 oz.) tomatoes with juice2 cans (10 oz.) Rotel or similar (diced tomatoes and green chiles)1/4 cup chopped onion1 clove chopped garlic1 fresh jalepeno pepper, sliced and chopped lightly1/4 tsp. sugar1/4 tsp. cumin1/2 cup cilantro chopped

Step-by-Step

v Throw all ingredients into a blender or food processor. Note: If your blender is not large enough, process the ingredients in batches and mix everything together in a large bowl.v Pulse until the salsa reaches the consistency you like, less pulsing for chunky, more for a smoother salsa texture. Test seasoning flavor and adjust as needed for your taste.v Refrigerate for 1 hour before serving.

Great with cheese nachos or any mexican dish including tacos and burritos.

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I found this recipe in a magazine. It was meant to be a yummy spread for a fancy Reuben style hot dog. I find it tasty for any time I would use traditional Thousand Island Dressing - usually for dipping tots or fries and as a burger spread. I even tried it on hot dogs and was pleasantly surprised at the unique flavor match!

Reuben’s Thousand Island SauceServes: 4 Preheat Oven Temp: N/A

Ingredients List1/4 cup mayonaise1 Tb. ketchup1 Tb. sweet pickle relish1/2 tsp. Worcestershire saucesalt and pepper to season

Step-by-Step

v Blend all ingredients together in a bowl. Whisk to give it a smoother texture.

Spread this tasty sauce as you would use any thousand island style dressing. Great for dipping!

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This recipe is a copy (that I found online) of the tartar sauce served at school lunch cafeterias. If you remember having tartar sauce at school, this might bring back some memories. After the first time I made it, I decided to adjust the amount of parsley in the mix. It seemed like a bit overkill using as much as the original recipe called for.

School Lunch Tartar SauceServes: 8 Preheat Oven Temp: N/A

Ingredients List1 1/4 cup mayonnaise1/2 cup sweet pickle relish2 tsp. dried parsley1 Tb. dehydrated onion1/4 tsp. dry mustard

Step-by-Step

v Combine all ingredients in a small bowl.

v Cover and chill.

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I think one of the best inventions in fast food is the “secret sauce” that each place has established with their own proprietary flavors. Usually intended for burgers, we typically order a side of the special sauce to dip fries/onion rings/tator tots. Here are the “copycat” recipes for our three favorites.

Secret Burger Sauce - 3 variations

McMenamins’ Secret Sauce (copycat)1/2 cup mayonnaise1/4 tsp. Worcestershire sauce2 tsp. Beer, Ale, or Porter mustard1/2 tsp. horseradish

*** Mix all together and serve on burgers, sandwiches, with fries etc.

Burgerville Spread (copycat)1 cup mayonnaise2 Tb. sweet relish2 tsp. prepared mustard1/2 tsp. white sugar

*** Mix thoroughly to dissolve sugar.

Big Mac Sauce (copycat) - from a McDonalds Manager’s Handbook published in 19691/4 cup salad dressing (like Miracle Whip®)1/4 cup mayonnaise3 Tb. French salad dressing1/2 Tb. sweet pickle relish1 1/2 Tb. dill pickle relish1 tsp. sugar1 tsp. dried, minced onion1 tsp. white vinegar1 tsp. ketchup1/8 tsp. salt

*** Mix all ingredients, and stir well in a small container. Microwave on high for 25 seconds, and stir well again. Cover, and refrigerate at least 1 hour before serving.

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This zesty dipping sauce, with a kick, is good on veggies, but even better with onion rings and tater tots!

Southwest Dipping SauceServes: 8 Preheat Oven Temp: N/A

Ingredients List1/2 cup mayonnaise2 tsp. ketchup2 Tb. cream-style horseradish1/4 tsp. paprika1/4 tsp. salt1/8 tsp. oreganocayenne pepper to taste (start with just a pinch)

Step-by-Step

v Combine all ingredients in a small bowl.v Cover and chill until served.

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This is the popular orange/red sweet and sour sauce you get in restaurants. It’s easy to make and can be altered to suit your taste - just add a little more sugar to make it sweeter or a little more vinegar to make it more “sour”.

Sweet and Sour SauceMakes: 2 cups Preheat Oven Temp: N/A

Ingredients List1/2 cup sugar1/2 cup white vinegar1/2 cup maraschino cherry juice1/2 cup pineapple juice1 1/2 Tb. cornstarch1/4 cup cold water

Step-by-Step

v Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat. Continue stirring until all of the sugar has dissolved.v Put the cornstarch in a small bowl and stir in the water to make a smooth paste.v Stir the cornstarch paste into the juice mixture and bring it to a simmer, stirring constantlyv After about a minute, the sauce should thicken to a nice consistency for dipping or pouring over chicken or pork.

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One of the things I liked when I was younger was pepper relish, especially on bologna sandwiches. Even as an adult I get a hinkering once in a while for a bologna sandwich and I have to have some pepper relish on it for it to be complete. I’ve gotten some good pepper relish from a local farm, but if you feel inclined to make some from scratch this is the recipe to use. It comes straight out of the cookbook my grandma used to use.

Sweet Pepper RelishMakes: 5 pints Preheat Oven Temp: N/A

Ingredients List5 1/2 cups red bell peppers, chopped fine3 cups green bell peppers, chopped fine2 cups yellow bell peppers, chopped fine2 cups white onions, chopped fine2 cups vinegar1 1/2 cups sugar

3 Tb. salt

Step-by-Step

v Combine the chopped peppers and onions in a large pot and cover with boiling water.v Let stand 10 minutes and then drain off excess water.v Combine vinegar, sugar and salt; add to the pepper mixture and bring to a boil. Boil gently for 5 minutes.v Have sterilized canning jars ready to fill. Pour pepper relish into hot jars and seal with lids right away. Follow all manufacturers instructions for sealing lids on canning jars and for processing in a boiling water bath.

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This is a pretty good teriyaki sauce. It especially works good for grilling chicken or as a sauce to mix in with soba noodles and veggies. I haven’t tried it yet, but it might also be good in a CrockPot of meatballs.

Teriyaki Sauce and MarinadeMakes: 1 cup Preheat Oven Temp: N/A

Ingredients List1/2 cup soy sauce2 Tb. honey2 Tb. rice vinegar2 Tb. sesame oil2 Tb. brown sugar2 Tb. sesame seeds (optional)2 cloves minced garlic1 (1 inch) piece fresh ginger, grated1/4 cup cold water

1 Tb. cornstarch

Step-by-Step

v Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat. v Whisk cornstarch into water in a bowl; add to soy sauce mixture. v Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.

NOTE: If using as a marinade, do not heat, and leave cornstarch and water out of the recipe. Mix ingredients together in a bowl or zipper bag for marinating.

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Part 4: Dessert

Dessert is a typically sweet course that concludes a meal. The course usually consists of sweet foods, but may include other items.

There is a wide variety of desserts in western cultures including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and

candies. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness.

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Our classic banana bread recipe. I especially enjoy it warm with a little butter. A hot cup of tea or cocoa goes perfectly.

Banana Bread or MuffinsMakes: 1 loaf or 12 muffins Preheat Oven Temp: 350° (loaf ) or 375° (muffins)

Ingredients List3 - 4 bananas, mashed1/3 cup melted butter1 cup sugar1 egg1 tsp. vanilla1 tsp. baking soda1/2 tsp. salt1 1/2 cups flour

Step-by-Step

v Combine the bananas and butter in a mixing bowl using a wooden spoon.v Mix in the sugar, egg, vanilla, baking soda and salt. Add the flour last and mix all together.v Pour the mixture into a greased 4 x 8 loaf pan and bake for 1 hour.-or- Pour the mixture into 12 greased or papered muffin tin and bake for 10-15 minutes.v Cool the pan on a rack, then remove the bread or muffins, slice and serve.

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Coffee cake is one of my favorite desserts. This recipe came out of one of my grandmother’s cookbooks. It doesn’t call for any kind of crumb topping which I thought was interesting and unlike the “coffee cakes” I’ve always had. I listed a quick crumb topping recipe if you’d like to add it.

Blueberry Coffee CakeMakes: 9 squares Preheat Oven Temp: 375°

Ingredients List2 cups flour3/4 cup sugar1 cup blueberries, fresh or frozen3 1/2 tsp. baking powder1/2 tsp. salt1/4 cup shortening2 eggs, well beaten

3/4 cup milk

Step-by-Step

v Sift flour and measure out 2 cups into a bowl.v Blend 2 Tb. of the flour with 1/4 cup of the sugar and mix into a bowl with the blueberriesv Add the baking flour and salt to the remaining flour and sift again.v Cream the shortening and add the remaining 1/2 cup of sugar gradually, beating until light and fluffy.v Add beaten eggs and beat well. Add the flour mixture alternately with the milk.v Stir in the blueberries. Do not beat or over-mix.v Turn into a greased square pan (8 x 8) and bake in a moderate oven (375 °) for 35 to 40 minutes.v Cut into squares. Serve hot with butter or as a simple cake.

Crumb Topping for Coffee Cake

1/2 cup brown sugar1 tsp. cinnamon1 Tb. butter, melted

Combine brown sugar and cinnamon, then blend it with the melted butter.Sprinkle over the batter before baking.

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Blueberries are my favorite of all the berries and they make the best desserts too. Known as one of nature’s “superfoods” they are good for you because they are packed with antioxidants that can lower your risk of heart disease and cancer.

Blueberry MuffinsMakes: 12 muffins Preheat Oven Temp: 400°

Ingredients List1 cup fresh or frozen blueberries1 3/4 cups plus 1 Tb. flour, divided1/2 cup sugar1 tsp. baking powder1/2 tsp. baking soda1 tsp. nutmeg3/4 tsp. salt1 egg1 cup sour cream

1/3 cup milk

Step-by-Step

v Grease twelve muffin cups.v Toss blueberries with 1 Tb. of the flour so they are dusted.v Combine the remaining flour, the sugar, baking powder, baking soda, nutmeg, and salt. Set aside.v Beat together the egg, sour cream, and milk. Stir this into the flour mixture until just combined (batter should be lumpy).v Stir in the blueberries until evenly distributed then fill the muffin cups 2/3 full.v Bake 20 minutes until golden brown.

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If you ask me, the best part about cake is the frosting. With a nice buttercream frosting, you can use the same frosting as a filling between layers. This makes the cake look and taste great, and helps keep it moist too. You can use this frosting for any kind of cake you like. Be sure to cool the cake completely before filling and frosting. A spatula usually works pretty well for spreading the frosting.

Buttercream Frosting for CakesMakes: enough for a 2-layer cake or 24 cupcakes Preheat Oven Temp: N/A

Ingredients List1/2 cup butter1 lb. confectioners’ sugar (about 3-1/2 cups, sifted)salt (just a few grains)4-5 Tb. milk or cream

1 1/2 tsp. vanilla

Step-by-Step

v Cream the butter. Add sugar gradually, stirring until well blended. Add salt.v Stir in milk or cream, just a little at a time until it reaches a good spreading consistency.v Beat on LOW setting until fluffy and add vanilla.v Spread evenly over cupcakes, or for cake - spread a generous amount over the first cake layer, stack the second layer on top and spread frosting all the way around the sides and top, filling in any thin spots or cracks with extra frosting.

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My Uncle Bill likes to make carmel popcorn. I think he makes it quite often. There is rarely a trip made to the coast without a stop for some fresh carmel popcorn at one of the seaside shops. For some reason, carmel popcorn and ice cream cones just make the day feel complete. Here’s a good recipe for those times when we can’t get to one of those shops. You can leave out the peanuts, but that would be kinda weird - don’t you think? I think the peanuts make it better.

Carmel PopcornMakes: 28 cups Preheat Oven Temp: 250°

Ingredients List7 quarts plain popped popcorn2 cups dry roasted peanuts (optional)2 cups light brown sugar1/2 cup corn syrup1 tsp. salt1 cup butter1/2 tsp. baking soda

1 tsp. vanilla extract

Step-by-Step

v Spread the popped corn evenly into greased foil roasting pans. Add the peanuts to the popcorn, sprinkling them evenly into the popcorn. Set aside.v In a medium saucepan, combine the brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly.v Remove the pan from the heat and stir in the baking soda and vanilla. The sauce should be light and foamy. Immediately pour the sauce over top of the popcorn and stir to coat.v Bake for 1 hour, giving the popcorn a good stir every 15 minutes.v Line the counter top with waxed paper. When the popcorn is finished cooking, dump it out of the pans onto the waxed paper sheets. Separate the large pieces. v Cool completely and serve. Store in airtight bags or containers.

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Cheesecake is the best dessert ever invented. At least, I think so. Blueberries are the best berries ever created. Again, that’s just my opinion. Put them together and you pretty much can’t keep me away. I have literally taken an entire cheesecake, sliced it and put all but one slice in the freezer, just to keep me from eating half the darn thing on the first day. It all works out in a good way, since I get to then have a slice of the heavenly creation anytime I want for a couple of weeks.

Cheesecake with Blueberry ToppingMakes: 9” pie Preheat Oven Temp: 325°

Ingredients List1 pkg. graham crackers (24 pieces)2 cups sugar1 tsp. cinnamon1/2 cup butter, melted4 eggs4 Tb. flour1/4 tsp. salt3/4 tsp. vanilla2 Tb. lemon juice1 cup evaporated milk

1 lb. cream cheese

Step-by-Step

v Crumble and roll the graham crackers into crumbs. Combine them with 1 cup of the sugar, cinnamon, and melted butter. Mix well.v Press the crumb mixture to the bottom and sides of a greased 9” pie plate and refrigerate.v Beat the eggs until thick and light. v Add the remaining sugar, flour, salt, vanilla, and lemon juice. Beat well.v Combine the evaporated milk and cream cheese, mix it well, then add to the egg mixture.v Pour the cheese filling into the pan containing the crumb crust.v Bake for 1 hour, 20 minutes until set.v Allow the cheesecake to cool completely. Refrigerate until ready to serve.v Slice and top with blueberry topping or flavor of your choice. Cherry and apple are both good too.

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Satisfy a chocolate craving in no time at all with this moist, tempting cake. I like to use the mini chocolate chips in this recipe.

Chocolate Bundt CakeServes: 10 - 12 Preheat Oven Temp: 350°

Ingredients List1 pkg. (18 oz) chocolate cake mix1 pkg. (3.9 oz) instant chocolate pudding mix3 Tb. baking cocoa1 3/4 cups milk2 eggs2 cups semisweet chocolate chipsConfectioners’ sugar

Step-by-Step

v In a large mixing bowl, combine cake and pudding mixes, cocoa, milk and eggs. Beat on LOW speed until moistened and then beat on medium speed for 2 minutes.v Stir in the chocolate chips.v Pour into a greased and floured 10-inch bundt pan.v Bake for 55 - 60 minutes or until a toothpick inserted into the center comes out clean.v Cool for 10 minutes. Remove from pan to a wire rack to cool completely.v Dust with confectioners’ sugar.

Hints and TipsThis cake is also good topped with icing or a chocolate glaze instead of the powdered sugar.

Try this chocolate glaze - 1 (14oz.) can sweetened condensed milk1 cup semi-sweet chocolate chips1 tsp. vanilla extract

Over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Don’t allow the glaze to bubble. Remove from the heat and stir in the vanilla. Cool slightly before drizzling over cake.

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One of the things I remember cooking as a kid was cinnamon rolls. I think I must have learned how to make them in school and then brought my recipe home to try it out on the family. They were good then and they’re good now. Instead of drizzling the traditional powdered sugar icing over top, I’d rather frost them with vanilla or cream cheese frosting.

Cinnamon RollsMakes: 24 Preheat Oven Temp: 375°

Ingredients List4 cups flour -- Filling --1 package active dry yeast 2 Tb. butter, melted1 cup milk 1/2 cup sugar mixed with 2 tsp. ground cinnamon1/3 cup sugar raisins, walnuts, pecans, etc (optional)1/3 cup butter1/2 tsp. salt2 eggs

Step-by-Stepv In a large bowl, combine 2 cups of the flour and the yeast.v In a medium saucepan heat the milk, sugar, butter and salt until warm and butter melts.v Add the milk mixture and the eggs to the flour. Beat with a mixer on LOW speed for 30 seconds, and then on HIGH speed for 3 minutes. Scrape the bowl and stir in more of the flour until the dough is thick and ready to knead.v Turn the dough onto a floured surface. Knead in any remaining flour until the dough is soft, smooth and elastic. About 3 - 5 minutes should be enough.v Shape the dough into a ball and place it in a lightly greased bowl. Turn over so the entire dough ball gets greased.v Cover the bowl loosely with clear plastic wrap and place it on the top rack in a cool oven. On the bottom rack of the oven, place a warm pan of water. This will provide the warm environment free from drafts that the dough needs for rising. Let it rise until it is double in size, about 1 hour.v Remove the dough from its warm spot and punch in the center of the dough. Turn it out of the bowl onto a floured surface. Divide the dough in half and set them both aside to rest covered for 10 minutes.v Grease two baking pans, 9-inch round pans work well. Roll out each portion of dough into a 12 x 8 size rectangle. Spread the filling over each, covering all the way out to the edges. First spread out the melted butter and then sprinkle the cinnamon-sugar over, and raisins, nuts, etc.v Roll them each (jelly-roll style) from the longest edge. Not too tight, but a firm roll. Seal the end seam so it doesn’t open and fall apart.v Slice each roll into 1-inch slices - there is a thread technique to slice through the dough without smashing it. Arrange the slices in the pans, cover and let rise in a warm place 30 minutes.v Bake for 20-25 minutes or until golden brown. Cool, remove from pans and frost. Enjoy warm!

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These are a little different than a cookie bar. It’s more of a chewy, nutty, coconut bar. A sweet and tasty snack for lunch time or a late night munchie.

Coconut-Nut BarsServes: 12-15 Preheat Oven Temp: 350°

Ingredients ListPart I -1/4 cup shortening1/2 cup brown sugar1 cup flour, sifted

Part II - 2 Tb. flour1/2 tsp. baking powder1/4 tsp. salt2 eggs, well-beaten1 cup brown sugar1 tsp. vanilla1 cup coconut1 cup chopped walnuts

Step-by-Step

v Part I - Cream the shortening, add brown sugar gradually and beat until light.v Add sifted flour and mix until crumbly. v Pour into a greased 7 x 11 pan and bake for 15 minutes. Prepare the next steps while baking.

v Part II - Sift flour then measure. Add baking powder and salt, then sift again.v Beat the eggs until light. Add brown sugar gradually, then add vanilla. Combine this with the dry ingredients and mix well.v Add in coconut and chopped walnuts.v Pour over the baked dough still in the pan from Part I. Bake again for 30 minutes.v Remove from oven, and allow it to rest for 5 minutes. Cut into bars while hot.

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Oatmeal cookies are good, but these are WAY BETTER! Sweet coconut is the reason. I never leave a buffet without making sure I’ve scouted the dessert line for these.

Coconut Ranger CookiesMakes: 24 Preheat Oven Temp: 350°

Ingredients List1 cup butter, softened1 cup granulated sugar1/3 cup light brown sugar1 whole egg1 1/3 cups flour1 tsp. baking soda1 tsp. baking powder1 1/4 cups quick oats3/4 cup shredded coconut

Step-by-Step

v Beat together the butter, sugar, brown sugar and egg until smooth. v Combine the flour with the baking soda and baking powder and add it to the creamed ingredients. Mix well. v Stir in the oatmeal and coconut until mixed well.v Make 1-1/2 inch balls of dough with a spoon and place them on a non-greased baking sheet, about 2 inches apart.v Flatten with a solid spatula or your hand to almost 1/2 inch thick. v Bake for 13 minutes or until golden. v Cool on a wire rack.

Hints and TipsTo keep the cookies from being too “bulky” like a lot of homemade oatmeal cookies are, you can put the quick oats and coconut in a food processor for a quick minute to make the flakes smaller -

almost ground, but not quite.

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This recipe came from a co-worker quite a few years ago. I wished that I had written his name down at the time I scratched down the recipe, because now I can’t remember it! What I do remember is how moist and delicious these are. Any time he made this for a company event, you had to get to it first because there wouldn’t be any left. *This recipe takes a little more time than others, so plan to set aside a couple of hours for the whole process.

Cream Cheese Pumpkin RollServes: 10 Preheat Oven Temp: 375°

Ingredients ListCAKE FILLING1/4 cup powdered sugar 1- 8 oz. package of cream cheese, softened3/4 cup flour 1 cup powdered sugar1/2 tsp. baking soda 6 Tb. butter1/2 tsp. baking powder 1 tsp. vanilla1/4 tsp. salt1/2 tsp. cinnamon1/2 tsp. ground cloves1 cup sugar3 large eggs2/3 cup fresh or canned pumpkin

1 cup finely chopped walnuts or pecans (optional)

Step-by-Step

v Start with the cake. Grease a jelly roll pan and line it with wax paper. Grease the wax paper and put a dusting of flour over it.v Sprinkle the 1/4 cup powdered sugar on a thin towel. Use more if needed to cover it well.v Combine the dry ingredients except for the sugar.v Beat the eggs and sugar in a bowl until blended well. Beat in the pumpkin and then the dry ingredients. Make sure it is all mixed well and pour it onto the lined jelly roll pan.v Sprinkle the chopped nuts over the top of the batter.v Bake for 12-15 minutes or until the top of the cake springs back when you touch it.v Right after you take it out of the oven, turn the cake pan over onto the powder sugar towel.

v Peel off the wax paper and roll the cake up in the towel. Set it aside to cool on a rack.

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TSCream Cheese Pumpkin Roll - cont.

v For the filling, beat the cream cheese, powdered sugar, softened butter and vanilla in a small bowl until blended smooth and creamy.v Unroll the cake from the towel, being careful not to break it apart. Toss the towel aside.v Spread the cream cheese mixture over the surface of the cake, making it even all over.v Roll the cake again, this time without the towel!v The pumpkin roll should be wrapped tightly in plastic wrap and refrigerated for 1-2 hours.v Remove it from the frig and sprinkle it with a dusting of powdered sugar.

v Slice and serve. It will be worth the wait!

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When I asked my mom to make a loaf of her banana bread and bring it with her for a weekend breakfast, she couldn’t just bring the banana bread. Of course, we needed to have variety! So she also brought a loaf of cranberry bread and I think I liked that one maybe a little bit more than the banana loaf. The good thing was that I could have some of both and didn’t have to choose.

Easy Cranberry BreadServes: 6 Preheat Oven Temp: 350°

Ingredients List1 1/2 cups all-purpose flour3/4 cup sugar1/4 tsp. baking soda1 tsp. baking powder1/4 tsp. salt1 large egg1/2 cup orange juice2 Tb. butter, melted1 Tb. water

1 1/2 cups cranberries, fresh or frozen

Step-by-Step

v Combine flour, sugar, baking soda, baking powder and salt in a large bowl.v In a small bowl, lightly beat the egg, add the orange juice, butter and water. Whisk together.v Pour the egg mixture into the dry ingredients just until moistened. v Fold in the cranberries gently.v Spray your loaf pan with a generous amount of cooking spray and sprinkle with flour. Pour the batter into the loaf pan.v Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.v Remove the loaf from the oven, and let it cool completely - at least 15 minutes.v When cool, remove the loaf from the pan to a wire rack. Slice and serve

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Old-fashioned pound cakes used to contain one pound each of flour, butter, sugar, and eggs. Most recipes today reflect our move to healthier living. This is a pretty standard recipe, but one that is good for sharing with friends or neighbors.

Iced Lemon Pound CakeServes: 8 Preheat Oven Temp: 350°

Ingredients List1 1/2 cups all-purpose flour1/2 tsp. baking soda1/2 tsp. baking powder1/2 tsp. salt3 eggs1 cup granulated sugar2 Tb. butter, softened1 tsp. vanilla extract1 tsp. lemon extract1/3 cup lemon juice

1/2 cup vegetable oil

Step-by-Step

v Combine flour, baking soda, baking powder and salt in a large bowl.v With an electric mixer, blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.v Pour the egg mixture into the dry ingredients and blend well.v Add the vegetable oil and mix well. Pour the batter into a greased 9 x 5 loaf pan.v Bake for 45 minutes or until a toothpick inserted into the center comes out clean.v Prepare the icing by mixing, on LOW speed, the powdered sugar, milk and lemon extract together into a small bowl.v Remove the cake loaf from the oven, and let it cool completely.v When cool, remove the loaf from the pan and ice it with the lemon icing. When the icing has set, slice the loaf into 1-inch thick slices and serve.

---Lemon Icing---1 cup plus 1 Tb. powdered sugar2 Tb. whole milk1/2 tsp. lemon extract

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You could call this a shortcut or “quick” lemon meringue pie recipe since it uses condensed milk instead of the usual sugar, cornstarch, and water ingredient list most lemon meringue pie recipes call for. This was the one marked in grandma’s cookbook, so it must be the one she preferred over the others. You can make it even quicker with a premade pie crust.

Lemon Meringue PieServes: 6-8 Preheat Oven Temp: 450° (for homemade crust) 325° (for pie)

Ingredients List1 9-inch pastry crust, premade or from scratch3 eggs, separated1 (11 oz.) can sweetened condensed milk1 Tb. lemon rind, grated2/3 cup lemon juice

6 Tb. sugar

Step-by-Step

v Prepare the pastry if not using a premade pie crust. Bake the pastry shell before filling it.v Sift flour and measure. Add salt and sift again. Use a pastry blender to cut the shortening into the flour, coarsely until the particles are the size of peas.v Sprinkle cold water, 1 Tb. at a time and use a fork to press the flour particles together to absorb the water. Do not stir. Use only enough water on dry portions to hold the pastry together. The dough should not be wet or slippery.v Press all together lightly and chill thoroughly. The less it is handled, the more flaky it will be.v After chilling, roll out on a lightly floured board into a circle, 1/8 inch thick. Dough should be larger than the diameter of the top of the pie pan.v Place the crust in the pie pan, trim the edge with scissors leaving 1 inch over the rim.v Fold 1/2 inch of the crust edge under to form the standing rim of the pie. Flute or fork edges.v Prick the surface of the pastry with a fork and chill thoroughly. Bake in the upper half of a hot oven at 450° for about 15 minutes until lightly browned. Cool completely.v Prepare the lemon filling by beating the egg yolks until thick and lemon-colored. Fold in the condensed milk, lemon rind, and juice. Mix together and pour into a baked, cooled pie shell.v Prepare the meringue by beating the egg whites with a dash of salt until stiff but not dry.v Gradually beat in the sugar, a little at a time until the meringue is very smooth and glossy.v Pile the meringue lightly on top of the lemon pie filling, going all the way to the outside edge.v Bake at 325° for 15 - 20 minutes until lightly browned. v Chill completely in refrigeration before serving.

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This recipe makes absolutely wonderful soft cookies! If you like lemon desserts you will probably add this one to your list of favorites. It’s simple, not from “scratch” per se - but quick and easy. I found this one while clicking around Pinterest - you know how you go from pin to pin and somehow end up at a website somewhere far from where you started?

Lemon Supreme CookiesMakes: 2 dozen Preheat Oven Temp: 350°

Ingredients List1 box of Lemon Supreme cake mix1 (8 oz.) tub Cool Whip topping, thawed1 egg

Step-by-Step

v Pour the lemon cake mix into a large bowl and add the Cool Whip and egg.v Use a mixer to combine. The dough will be thick and like taffy.v Drop the dough with a heaping tablespoon (2 inches apart) onto a greased cookie sheet.v Bake for 11-12 minutes.v Remove from the oven and let the cookies cool on the cookie sheet for 10-15 minutes.v Cool completely on a wire rack. Serve and enjoy!

Hints and TipsYou can enjoy these perfectly fine baked as directed, but I decided to add a little sprinkle of sugar on them part-way through baking. Of course, you can’t roll these in sugar before baking, but once the cookies spread out thin and start baking - maybe 6 or 7 minutes into it, sprinkle the sugar on real quick and put them back in to finish cooking. I like the “sugar cookie” texture it gets on top.

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These moist, buttery muffins are very easy to make. Great for breakfast or a quick snack.

Mini Coffee CakesServes: 12 Preheat Oven Temp: 375°

Ingredients List1/3 cup butter, softened1/4 cup sugar1 egg1 1/2 cups all-purpose flour1 package (3.4 oz) instant vanilla pudding mix1 Tb. baking powder1/4 tsp. salt1 1/4 cups milk1/2 cup chopped walnuts (optional)

Topping:1/2 cup chopped walnuts1/3 cup packed brown sugar2 Tb. butter, melted1/4 tsp. ground cinnamon

Step-by-Step

v In a mixing bowl, cream the butter and sugar. Beat in the egg.v Combine flour, pudding mix, baking powder and salt. Add to the creamed mixture alternately with the milk. Beat until blended. Stir in walnuts if desired.v Fill paper-lined muffin cups 2/3 full.v Combine the topping ingredients and sprinkle over the batter.v Bake for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.v Cool for 10 minutes. Remove from the pan to a wire rack.

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Peach anything is good, but peach crisp has got to be the best choice compared to pie or cobbler. If you serve it warm with a little vanilla bean ice cream on top - oh yeah! Mmm mmm good.

Peach CrispServes: 12 - 16 Preheat Oven Temp: 375°

Ingredients List4 cups canned fresh peaches, sliced in juice3 Tb. flour1/8 cup apricot preserves4 Tb. honey2 tsp. lemon juice1/8 tsp. nutmegCrisp Topping:1 Tb. maple syrup1/2 tsp. vanilla1/4 cup whole oats1 Tb. cornmeal

1/4 tsp. cinnamon

Step-by-Step

v Fold the peaches into the flour and pour them into a square baking dish.v Mix the apricot preserves with the honey, lemon juice, and nutmeg. Spoon the mixture over the peaches and bake for 30 minutes.v Remove the dish from the oven and set aside. Mix the topping ingredients together in a small bowl then crumble it over the top of the peach filling.v Bake an additional 15 minutes.v Serve hot with ice cream.

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There isn’t much to say about these peanut butter cookies. These are your basic, good old fashioned peanut butter cookies. A glass of milk and a plate of cookies make the best treat.

Peanut Butter CookiesMakes: 3 dozen Preheat Oven Temp: 375°

Ingredients List1 1/4 cups flour3/4 tsp. baking soda1/2 tsp. baking powder1/4 tsp. salt1/2 cup shortening1/2 cup peanut butter1/2 cup sugar1/2 cup brown sugar1 egg, beaten

Step-by-Step

v In a mixing bowl, sift the flour, then measure. Add baking soda, baking powder, and salt, then sift again.v Cream the shortening and peanut butter together. Gradually add the sugars and cream together thoroughly. Add the well-beaten egg.v Combine the dry ingredients with the creamed mixture and chill for an hour.v Form the cookie dough into balls about 1 inch in diameter. Place them 2 inches apart on a lightly greased and floured cookie sheet.v Flatten each cookie ball with a fork dipped in flour, making a criss-cross pattern.v Bake for 8-10 minutes.v Cool for 10 minutes. Remove from the pan to a wire rack.

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Peanut butter and chocolate chips make this yellow cake a fun yummy treat.

Peanut Crunch CakeServes: 12 - 16 Preheat Oven Temp: 350°

Ingredients List1 package (18 oz) yellow cake mix1 cup peanut butter1/2 cup packed brown sugar1 cup water3 eggs1/4 cup vegetable oil1/2 cup semisweet chocolate chips, divided1/2 cup peanut butter chips, divided1/2 cup chopped peanuts

Step-by-Step

v In a mixing bowl, beat cake mix, peanut butter and brown sugar on LOW speed until crumbly. Set aside 1/2 cup of this crumb mixture to use later.v Add water, eggs, and oil to remaining crumb mixture. Blend on LOW until moistened.v Beat on HIGH for 2 minutes. Stir in 1/4 cup each of the chocolate and peanut butter chips.v Pour into a greased 13 x 9 - inch pan.v Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over the batter.v Bake for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely before slicing and serving.

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These moist, buttery muffins are very easy to make. Great for breakfast or a quick snack.

Perfect Banana Cream PuddingServes: 12 Preheat Oven Temp: 375

Ingredients List1 1/2 cups water2/3 cup vanilla pudding mix1 (14 oz.) can sweetened condensed milk3 cups heavy cream1 (12 oz.) box vanilla wafer cookies

4 bananas, sliced

Step-by-Step

v Blend the water, pudding mix, and sweetened condensed milk until well mixed. Refrigerate at least 4 hours or overnight. v Whip the heavy cream until soft peaks form. v Fold the pudding mixture into the whipped cream until well incorporated. v In a trifle bowl, layer wafers, sliced bananas, then pudding mixture. Continue until all the mixture is used up and top with crumbled wafers and bananas. v Refrigerate for 30 minutes and serve in individual bowls garnished with more wafers and bananas.

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Dessert-23Family Favorites The Everyday Cookbook | Entrées - Sides - Salads

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A family favorite for as long as I can remember, the pineapple upside-down cake never disappoints. I remember my mom making this and my being so impressed with how the “upside-down” part worked. If I remember right, this would be the first dessert I ever made on my own.

Pineapple Upside-Down CakeServes: 12 Preheat Oven Temp: 375°

Ingredients List1 3/4 cups packed brown sugar1/2 cup butter1 (15 oz.) can pineapple chunks or rings, drainedMaraschino cherries2 1/4 cups flour1 1/2 cups sugar3/4 cup shortening3/4 cup milk3 eggs2 1/2 tsp. baking powder1 tsp. salt1 tsp. vanilla extract1/2 tsp. almond extract

Step-by-Step

v Put the brown sugar and butter into a 13 x 9 cake pan and place it in the oven to melt the butter. Once melted, stir to mix the sugar and butter, and spread evenly.v Arrange the pineapple and cherries in the sugar layer. You can arrange them randomly or in a pattern such as flowers using the cherries at the center of each ring or circle of chunks.v In a large bowl, combine the flour, sugar, shortening, milk, eggs, baking powder, salt, and the extracts. With the mixer on LOW speed, beat until well mixed, constantly scraping the bowl with a spoon or rubber spatula. Beat an additional 5 minutes on medium speed.v Spoon the cake batter over top of the pineapple layer, covering the whole surface.v Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.v Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.v Loosen the sides of the cake, place a large plate or platter upside down on top of the cake pan and flip them both over so that the pineapple cake comes out on the platter.v Use a spatula to remove any fruit that may have stuck to the pan and replace it on top of the cake. Serve and enjoy!

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Dessert-24 Family FavoritesThe Everyday Cookbook | Entrées - Sides - Salads

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I don’t know why people call this Monkey Bread, but that’s what it’s called so I added the word monkey to the name of my recipe. To me, it’s just a yummy dessert version of pull-apart dinner rolls.However you look at it, or whatever you call it, it’s good!

Pull-Apart Cinnamon (Monkey) BreadServes: 8 Preheat Oven Temp: 350°

Ingredients List12 frozen white dinner rolls dough, thawed1/3 cup butter, melted1/2 cup sugar1/2 cup brown sugar2 tsp. ground cinnamon1/2 cup raisins, walnuts, etc. (optional)

--Icing--1 cup plus 1 Tb. powdered sugar

2 Tb. whole milk

Step-by-Step

v Lightly grease a large Bundt pan.v Cut the dinner roll balls in half and place them in a large bowl.v Combine the remaining ingredients in a small bowl then pour it over the rolls, tossing to coat them well.v Arrange the dough balls in the Bundt pan, cover and let rise in a warm place until doubled in size - about 45 - 60 minutes.v When the dough has risen, bake them for 25-30 minutes.v Cool in the pan for 10 minutes, then invert the pan onto a plate to remove the pull-aparts.v Prepare the icing by mixing, on LOW speed, the powdered sugar, milk together in a small bowl.v When ready to enjoy, ice the monkey bread. When the icing has set a little bit, serve and enjoy!

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Dessert-25Family Favorites The Everyday Cookbook | Entrées - Sides - Salads

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This is another recipe from a customer friend who made this for her grandkids. She hollows out a pumpkin and sets a bowl of this yummy dip down inside of the hollow hole. It is so cute!When I found out that she passed away last year, it reminded me about this recipe, so I thought I’d publish it for others to try. We’ll miss you Katie!

Pumpkin Fluff DipServes: 12-15 Preheat Oven Temp: N/A

Ingredients List1 (16 oz.) container Cool Whip topping, thawed1 (5 oz.) package of vanilla flavored instant pudding mix1 (15 oz.) can solid pack pumpkin1 tsp. pumpkin pie spice

Step-by-Step

v In a mixing bowl, combine the vanilla pudding mix, pumpkin, and spice.v Fold in the Cool Whip topping until mixed and refrigerate at least 30 minutes.v Serve with graham cracker squares, sticks or bears - any good dipping cookie works!

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Our raspberry coffee cake can be easily made with blackberries or a variety of mixed berries for a nice dessert or breakfast treat.

Raspberry Coffee CakeServes: 12 Preheat Oven Temp: 350°

Ingredients List1 cup plus 3 Tb. sugar, divided1/4 cup cornstarch3 cups fresh or frozen unsweetened raspberries2 cups Bisquick mix2/3 cup milk2 eggs2 Tb. vegetable oil

Topping:1 package (3.4 oz) instant vanilla pudding mix1/2 cup sugar

1/4 cup cold butter

Step-by-Step

v In a saucepan, combine 1 cup of sugar and cornstarch.v Add raspberries and bring to a boil over medium heat. Boil for 2 minutes, stirring constantlyv Remove from the heat and allow to cool. In a mixing bowl, combine the Bisquick, milk, eggs, oil and remaining sugar. Mix well.v Spread 2/3 of the batter into a greased 13 x 9 - inch pan. Spread raspberry mixture over top.v Spoon the remaining batter over top the raspberry mixture.v For the topping, combine pudding mix and sugar. Cut in the butter until crumbly and then sprinkle the crumb mixture over the batter.

v Bake for 35 - 40 minutes.

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Dessert-27Family Favorites The Everyday Cookbook | Entrées - Sides - Salads

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A classic cookie that will probably get more raves than whatever you cook and serve for dinner. These cinnamon cookies are a perfect match-up with vanilla bean ice cream.

SnickerdoodlesMakes: 4 dozen Preheat Oven Temp: 350°

Ingredients List2 3/4 cups flour2 tsp. cream of tartar1 tsp. baking soda1/2 tsp. salt1 cup shortening1 3/4 cups sugar2 large eggs1 Tb. ground cinnamon

Step-by-Step

v Sift together the flour, cream of tartar, baking soda and salt in a bowl and set asidev Cream the shortening and 1-1/2 cups of the sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each.v Reduce the mixer speed and gradually add the flour mixture, beating well.v Gather the dough into a ball, wrap in plastic wrap and refrigerate about 30 minutes.v Combine the remaining 1/4 cup sugar and the cinnamon.v Tear off pieces of dough about the size of a walnut, roll them into balls, roll them in the cinnamon sugar mix and place them about 2 inches apart on an ungreased baking sheet.v Bake until the cookies are light brown and firm on top, about 10 - 15 minutes. The tops will be deeply cracked and centers still somewhat soft.v Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.v Repeat with the remaining dough and store in an airtight container.

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This is the kind of recipe that I could look forward to every year when the strawberries come out. If there’s one thing we have an abundancy of, it’s strawberry farms - fresh and juicy, perfect berries for a recipe like this. The chocolate chips make it even better. Maybe this will become a family favorite to pass down.

Strawberry Chocolate Chip MuffinsMakes: 10-12 Preheat Oven Temp: 350°

Ingredients List1 1/4 cups flour1/2 tsp. baking soda1/2 tsp. cinnamon1/4 cup sugar1/4 cup brown sugar1/2 cup applesauce, unsweetened1 egg white2/3 cup diced fresh strawberries1/3 cup mini chocolate chips

Step-by-Step

v Spray 10-12 muffin tins with nonstick cooking spray or line them with cupcake papers.v In a large bowl, lightly mix the flour, baking soda, and cinnamon. Set aside. v In a small bowl, mix the brown sugar, granulated sugar, and applesauce together with a fork until no brown sugar lumps remain. v Beat the egg white and add it to the sugar and applesauce mix. Add the wet ingredients to the dry until just combined - do not overmix. v Fold in the strawberries and chocolate chips.v Divide the batter evenly between 10 or 12 muffin tins. v Bake for 15-20 minutes until lightly golden in color and a toothpick inserted in the middle comes out clean. v Allow muffins to cool and enjoy! Muffins stay fresh in an airtight container at room temperature for about a week.

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Christmas cookies are not only good to eat at home, but fun to share with friends and family. You can bake up several batches and give them as gifts or take them with you to holiday gatherings. I’ve seen this recipe used for making cookie jars, where you just layer all the dry ingredients into glass jars and attach a tag with the recipe on it. A cute gift and fun for kids to make.

Super-Chunky Christmas CookiesMakes: 2 dozen Preheat Oven Temp: 350°

Ingredients List1 cup toasted shredded coconut1 cup semisweet chocolate chips1 cup white chocolate chips3/4 cup red and green M&M candies1/2 cup chopped cashews1/2 cocoa powder1 1/2 cups flour3/4 tsp. salt1 1/4 cups sugar1 stick butter1 egg1 tsp. vanilla extract

Step-by-Step

v Combine the coconut, chocolate chips, candy, cashews, cocoa powder, flour, and salt in a bowl and set aside.v Beat sugar and butter in a large bowl until fluffy, using a mixer.v Beat in the egg and vanilla.v Add the dry ingredients and mix well.v Scoop the dough into 2 Tb. heaps and arrange them on a cookie sheet, about 2 inches apart.v Bake for 10 - 12 minutes until set.

v Cool on a rack and store in an airtight container.

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A quick blend of these ingredients and you’ll have a tasty treat or a yummy breakfast on the run. Try experimenting with your own fruit flavors. Remember to get in some of those SuperFoods that keep us healthy!

Yummy SmoothiesMakes: 24 oz. drink Preheat Oven Temp: N/A

Ingredients ListBanana Berry3/4 cup apple juice3/4 cup Kern’s strawberry nectar2/3 cup frozen blueberries1 banana, sliced1 scoop raspberry sherbet1 scoop vanilla nonfat frozen yogurt1 cup ice

Orange-Strawberry-Banana1 1/2 cups fresh orange juice (fresh squeezed)2/3 cup frozen whole strawberries1 banana, sliced2 scoops vanilla nonfat frozen yogurt1 cup ice

Berry Crazy1 1/2 cups cranberry juice1/2 cup frozen whole strawberries1/4 cup frozen blueberries2 scoops raspberry sherbet1 cup ice

Orange Creamsicle2 scoops frozen vanilla yogurt2 scoops orange sherbet ice cream1/2 cup low-fat milk (soy or rice is fine)1/2 cup orange juice1/2 cup of ice

Citrus Squeeze1 cup fresh orange juice1/2 cup pineapple juice2/3 cup frozen whole strawberries2 scoops orange sherbet1 cup ice

Peachy12 oucnes Kern’s Peach nectar1 cup frozen peaches1/2 ripe banana2 scoops orange sherbet1 cup ice

Strawberry-Banana3/4 cup apple juice3/4 cup Kern’s strawberry nectar2/3 cup frozen whole strawberries1 sliced banana2 scoops fat-free vanilla frozen yogurt1 cup ice

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Appendix

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Food SafetyAlways wash your hands with soap and warm water for 20 seconds before beginning food preparation, after handling food, and after using the bathroom, changing diapers, or touching pets.

Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.

Try to use one cutting board for fresh produce — and a separate one for raw meat, poultry, and seafood.

Sanitize cutting boards with a freshly made solution of 1 Tb of unscented, liquid chlorine bleach in 1 gal. of water.

Before eating or preparing, wash fresh produce under cold running tap water to remove any lin-gering dirt. This also reduces bacteria that may be present. Firm produce (like apples or potatoes) can be scrubbed with a brush.

Going from “frozen to thawed” needs to be accomplished safely! There are three ways to thaw — and because bacteria can multiply rapidly at room temperature, none of these methods involve the kitchen counter. In the Refrigerator: This is the safest way to thaw meat and poultry. Take the food out of the freezer and thaw it in the fridge. Place it on a plate or in a pan to catch any juices that may leak. Normally, it will be ready to use the next day. In Cold Water: For faster thawing, put the frozen package in a watertight plastic bag and sub-merge it in cold water; change the water every 30 minutes. The cold water slows bacteria that might be growing in the thawed portions of the meat while the inner areas are still thawing. Once thawed, cook it immediately. In the Microwave: Follow instructions from the oven’s manufacturer or owner’s manual.

Meat and poultry that have been fully defrosted in the refrigerator may be refrozen before or after cooking. * If thawed in cold water or in the microwave, always fully cook before refreezing.

The only accurate way to know if food is cooked safely is to measure the internal temperature of cooked meat, poultry, and egg products with a food thermometer. *See Food Thermometers and Temperature Indicators in the Charts section

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Food SafetyContinuedIf you aren’t going to serve food right away, it’s important to keep it at 140º F or above. Once food is safely cooked on the stove top, in the oven, or in a microwave oven, keep food hot by using a heat source. Place food in chafing dishes, on warming trays, or in slow cookers. Check the temperature frequently to make sure food stays at or above 140º F.

Take eggs straight home and store them in their original carton in the refrigerator. Follow the 2-Hour Rule: Never allow eggs to be unrefrigerated for more than 2 hours. Place them in the coldest part of the refrigerator — not in the door, where they’d be exposed to warmer air every time the door is opened.

Keep unopened hot dogs and prepackaged luncheon meats in the refrigerator in their original vacuum-sealed package for up to 2 weeks. Once opened, rewrap well and use luncheon meats within 3 to 5 days and hot dogs within 1 week.

Standing times allow internal cooking to continue after the food is cooked in the microwave. They are necessary in order to kill possible foodborne bacteria that may be present in meat and poultry.

The countertop “slow cooker” cooks foods slowly and at a low temperature—generally between 170° and 280° F. The direct heat from the pot, lengthy cooking time, and steam created within the tightly covered container work in combination to destroy bacteria and make the slow cooker a safe process for cooking foods. While food is cooking and once it’s done, food will stay safe as long as the cooker is operating. Always defrost meat or poultry before putting it into a slow cooker. Food should remain safe up to 2 hours in the cooker with the power off.

Store leftovers in shallow, covered containers and refrigerate within 2 hours after cooking is finished. Reheating leftovers in a slow cooker is not recommended. However, cooked food can be brought to steaming on the stove top or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.

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Food SafetyContinuedWhether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant. The first is “Keep hot food hot and cold food cold” to keep foods out of the “Danger Zone.”

When transporting raw meat or poultry, double-wrap or place the packages in plastic bags to prevent juices from the raw product from dripping on other foods.

Soap and water are essential to cleanliness, so if you are going somewhere that will not have running water, bring water with you or have disposable wipes on hand.

Meat and poultry cooked on a grill can brown quickly on the outside — use a food thermometer to be sure the food has reached a safe minimum internal temperature.

Don’t put grilled food on the same platter that held raw meat or poultry because any harmful bacteria present in the raw juices could contaminate safely cooked food.

As always, perishable food should not be left out for more than 2 hours at room temperature (1 hour when the temperature is above 90° F). Be sure to keep this in mind as the party rocks on — and when in doubt, throw it out.

In your lunch bag: once the cold source thaws, perishable food is no longer safe. Discard it.

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Hints and Tips - BBQ GrillingHere are some helpful things to keep in mind when grilling outdoors: 1. Wash everything after handling raw meat, and don’t reuse the plate that you used for holding or preparing uncooked meat. 2. Have a spray bottle full of water nearby your grill - in case of flare-ups. 3. If using charcoal briquettes, then light the coals about 30 minutes before cooking. If you’re using lighter fluid, make sure the fire is completely out before putting the meat on the grill, or else you’ll have the harsh fuel taste in your meat. The charcoal should be mostly an ash-gray color with a little bit of glowing red underneath. 4. If you’re using a smoker, light the charcoal with a chimney starter. It’s relatively quick to get some hot coals going and you won’t have to worry about getting the lighter fluid fumes in your smoker. 5. For charcoal grilling, line the inside bottom of your cooker or grill with a couple of sheets of aluminum foil before you put the briquettes in. This will give you a quicker and easier clean-up of the gray coals and ash once you’re done barbecuing. The only downside to this is that the opening holes in the bottom of your cooker will get covered up. So when you first light the fire, make sure it gets plenty of oxygen to stay lit longer, giving hotter and longer-lasting coals. 6. If using a smoker, minimize the amount of times you open it. Opening it frequently will not allow the smoker to stay at the necessary heat level. The old adage says, “if you’re looking, it ain’t cooking”. 7. When removing the grill lid during cooking, lift to the side, rather than straight up. Lifting straight up may create suction, drawing ashes up onto your food. 8. Cooking chicken? If you intend to eat the skin, rub the outside with a little butter or oil and then lightly season it. It’ll give the chicken a nice, crispy, savory skin. Not eating the skin? Don’t season the outside, as it can’t penetrate the skin anyway. 9. Cooking steak? Although thick bands of fat may be undesirable, try to pick a steak with thin specks and strands of fat in between the muscle tissue. While cooking, these small amounts of fat will melt (in a process called marbling) and make the meat juicier. 10. Trim the steak of large amounts of excess fat. Any strips of fat should be no more than 1/4” thick. Also, cut through the fat strip about every 1 1/2”. As it cooks, fat shrinks faster than the meat and can cause your steaks to curl. 11. A light coating of oil will help brown your food evenly and keep it from sticking to the cooking grate. Always brush or spray oil on your food. If using a salt crust, oil the grate.

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Hints and Tips - BBQ Grilling - cont.

12. Don’t leave meat out at room temperature for longer than one hour. This will cause bacteria to grow at a very high rate, plus it will make the meat less fresh. If you need to thaw out meat, preferably do it overnight or all day in the refrigerator. 13. Don’t pierce meat with a fork. The juices will escape, making the meat more dry and less flavorful. Use a spatula or tongs to move and flip your food. 14. Resist the urge to use a spatula to press down on foods such as burgers. You’ll squeeze out all the great flavor. 15. Get a dutch oven or a pan with a lid when transporting your cooked meats inside. It will help keep your barbecue juicy, and warm until it’s time to eat. 16. Here’s a quick and easy way to grill veggies such as potatoes and ears of corn: coat heavily in butter, sprinkle on some seasoned salt, wrap securely in aluminum foil, and throw it on the grill. 17. To reduce the amount of browning or blackening of meat, only apply barbecue (or other tomato-based sauces containing sugars) during the last 10 minutes of grilling. 18. Lots of people like steak rare, but don’t do the same for hamburgers. There is more bacteria present in ground beef, so cook it until it’s well done and there is no pink in the middle. If in doubt, grab a meat thermometer and make sure the temperature reaches at least 160° in the center of the patty. 19. Want a little smoke flavoring but don’t have a smoker? Line the charcoals on the bottom of just one side of the grill. Place some hickory or mesquite wood chips on top of the hot coals for extra flavoring. Place your meat on the side of the grill away from the coals (indirect heat), and keep the lid closed as much as possible. *This will increase the cooking time quite a bit, but it will be worth it. 20. Marinades tenderize and flavor meat. If possible, marinade overnight; but if you can’t, try to allow at least an hour of soaking in the marinade sauce. 21. A generous sprinkling of salt (kosher or coarse sea salt) and cracked black peppercorns applied just prior to grilling gives you the savory crust and robust flavor characteristic of the best steak house steaks. Season steaks right before they go on the grill. Don’t season them hours ahead or the salt will draw out the juices and make the steaks soggy. 22. Tired of the same-old BBQ sauce? Test out some new sauces you might have never thought of using, such as teriyaki, hot sauce, chipotle, Caribbean “jerk”-style sauce, and others. Mix in some honey, brown sugar, or paprika. Put in lemon juice, chopped onions, red peppers or chile peppers to perk things up.

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Hints and Tips - BBQ Grilling - cont.

23. Not all steaks are created equal and each requires its own special way of grilling. Thin ones, like skirt and flank steaks, should be grilled quickly over a hot fire. Thick steaks, like a porterhouse or T-bone, require a two zone fire - the hot zone for searing, the medium hot zone for cooking the meat through. Tough, fibrous steaks, like flank steaks, should be scored on the top and bottom to tenderize them and thinly sliced across the grain when served. Lean steaks, like filet Mignon, require added fat, either in the form of an oil-based marinade or a wrapping of pancetta or bacon. 24. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks. Remove when done. 25. The direct method of grilling means that the food is cooked directly over prepared coals. For even cooking, food should be turned once, halfway through the grilling time. Use the direct method for foods that take less than 25 minutes to cook: steaks, chops, kabobs, vegetables, and the like. 26. Use the indirect method for grilling foods that require 25 minutes or more of grilling time or for foods so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, bone-in poultry pieces, and whole fish as well as delicate fish fillets. To set up for indirect cooking, prepared charcoal briquets are set on either side of the food. Heat rises, reflects off the lid and inside surfaces of the grill, and circulates to slowly cook the food evenly on all sides. There’s no need to turn the food over. 27. Use the pressure test to check steaks. When getting close to having a done steak, press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick, you should be able to remove steaks from the grill at just the right moment. 28. Like most grilled meats, a steak hot off the grill will taste leathery and dry. You need to let it rest for a few minutes on a warm plate before serving. This allows the meat to “relax,” making for a juicier, more tender steak. 29. For flavor, sheen, and succulence, drizzle a little extra-virgin olive oil, melted butter, or beef fat over your perfectly grilled steak before serving. 30. Keep your grill grate clean with a stiff wire brush. Clean it after starting the fire and after you’re done grilling. After grilling, no need to wash, just scrape and wipe with a towel.

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Beef Grilling GuideCut of Meat Thickness or Weight Approximate Cooking TimeBeef, ground ¾” thick 8 to 10 min direct high heat (450° to 550°F), turning onceFilet mignon steak ¾” thick 4 to 6 min direct high heat (450° to 550°F), turning once 1” thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼” thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heatFlank steak ¾” thick 8 to 10 min direct medium heat (350° to 450°F), turn onceFlat iron steak 1” thick 8 to 10 min direct medium heat (350° to 450°F), turn onceHanger steak 1” thick 8 to 10 min direct medium heat (350° to 450°F), turn onceHot dog 4 oz 5 to 7 min direct medium heat (350° to 450°F), turn onceKabob 1” cubes 4 to 6 min direct high heat (450° to 550°F), turning once 1½” cubes 6 to 7 min direct high heat (450° to 550°F), turning onceNew York strip steak ¾” thick 4 to 6 min direct high heat (450° to 550°F), turning once 1” thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼” thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heatPorterhouse steak ¾” thick 4 to 6 min direct high heat (450° to 550°F), turning once 1” thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼” thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heatRib eye steak ¾” thick 4 to 6 min direct high heat (450° to 550°F), turning once 1” thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼” thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heatRib roast, boneless 5–6 lb 1¼ to 1¾ hours indirect medium heat (350° to 450°F)Rib roast, with bone 5–6 lb 1½ to 2 hours indirect medium heat (350° to 450°F) 8 lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 2-1⁄3 to 3 hours indirect low heat (250° - 300°F)

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Beef Grilling Guide - cont.Cut of Meat Thickness or Weight Approximate Cooking TimeSkirt steak ½” thick 4 to 6 min direct high heat (450° to 550°F), turning onceStrip loin roast, boneless 4–5 lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 40 to 50 min indirect medium heatT-bone steak ¾” thick 4 to 6 min direct high heat (450° to 550°F), turning once 1” thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼” thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heatTenderloin, whole 3½–4 lb sear 15 min direct medium heat (350° to 450°F), turning quarter turn every 4 min; grill 20 to 30 min indirect medium heatTop sirloin 1½” thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heatTri-tip roast 2–2½ lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 20 to 30 min indirect medium heat

Veal rib chop 1” thick 6 to 8 min direct high heat (450° to 550°F), turning once

Poultry Grilling GuideCut of Meat Thickness or Weight Approximate Cooking TimeChicken breast, bone-in 10–12 oz 3 to 5 min direct medium heat (350° to 450°F); 20 to 30 min indirect medium heatChicken breast, boneless, skinless 6–8 oz 8 to 12 min direct medium heat (350° to 450°F), turn onceChicken drumstick, bone-in 3–4 oz 6 to 10 min direct medium heat (350° to 450°F); 30 min indirect medium heatChicken thigh meat, ground ¾” thick 12 to 14 min direct medium heat (350° - 450°F), turn onceChicken thigh, bone-in 5–6 oz sear 6 to 10 min direct medium heat (350° to 450°F); grill 30 min indirect medium heatChicken thigh, boneless, skinless 4 oz 8 to 10 min direct medium heat (350° to 450°F), turn onceChicken wing 2–3 oz 5 to 8 min direct medium heat (350° to 450°F); 30 to 35 min indirect medium heatChicken, whole 4–5 lb 1¼ to 1½ hours indirect medium heat (350° to 450°F)Chicken, whole leg 10–12 oz sear 8 to 10 min direct medium heat (350° to 450°F); grill 40 to 50 min indirect medium heatCornish game hen 1½–2 lb 50 to 60 min indirect high heat (450° to 550°F)Turkey breast, boneless 2½ lb 1 to 1¼ hours indirect medium heat (350° to 450°F)

Turkey, whole, unstuffed 10–12 lb 2½ to 3½ hours indirect low heat (250° to 350°F)

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Fish and Seafood Grilling GuideNote: General rule for grilling fish: 4 to 5 minutes per 1/2 inch thickness; 8 to 10 minutes per 1 inch thickness.

Type Thickness or Weight Approximate Cooking TimeClam 2–3 oz 6 to 8 min direct high heat (450° to 550°F); discard any that do not openFillet or steak ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once 1” thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼” thick 10 to 12 min direct high heat (450° to 550°F), turn onceFish, whole 1 lb 15 to 20 min indirect medium heat (350° to 450°F) 2–2½ lb 20 to 30 min indirect medium heat (350° to 450°F) 3 lb 30 to 45 min indirect medium heat (350° to 450°F)Halibut ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once 1” thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼” thick 10 to 12 min direct high heat (450° to 550°F), turn onceLobster tail 6 oz tail 7 to 11 min direct medium heat (350° to 450°F), turn onceMussel 1–2 oz 5 to 6 min direct high heat (450° to 550°F); discard any that do not openOyster 3–4 oz 2 to 4 min direct high heat (450° to 550°F)Red snapper ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once 1” thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼” thick 10 to 12 min direct high heat (450° to 550°F), turn onceSalmon ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once 1” thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼” thick 10 to 12 min direct high heat (450° to 550°F), turn onceScallop 1½ oz 4 to 6 min direct high heat (450° to 550°F), turning onceSea bass ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once 1” thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼” thick 10 to 12 min direct high heat (450° to 550°F), turn onceShrimp 1 oz 2 to 4 min direct high heat (450° to 550°F), turning onceSwordfish ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once 1” thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼” thick 10 to 12 min direct high heat (450° to 550°F), turn onceTuna ½” thick 3 to 5 min direct high heat (450° to 550°F), turning once 1” thick 5 to 10 min direct high heat (450° to 550°F), turning once

1¼” thick 10 to 12 min direct high heat (450° to 550°F), turn once

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Vegetable Grilling GuideType Thickness or Weight Approximate Cooking TimeArtichoke heart halved boil 10 to 12 min; grill 4 to 6 min direct medium heat (350° to 450°F), turning onceAsparagus ½” dia 6 to 8 min direct medium heat (350° to 450°F), turning once or twiceBell pepper whole 10 to 15 min direct medium heat (350° to 450°F), turning occasionallyCorn, husked 1 ear 10 to 15 min direct medium heat (350° to 450°F), turning occasionallyCorn, in husk 1 ear 25 to 30 min direct medium heat (350° to 450°F), turning occasionallyEggplant ½” slices 8 to 10 min direct medium heat (350° to 450°F), turning onceGarlic whole 45 to 60 min indirect medium heat (350° to 450°F)Mushroom, portabello whole 10 to 15 min direct medium heat (350° - 450°F), turn onceMushroom, shiitake or button whole 8 to 10 min direct medium heat (350° to 450°F), turn onceOnion ½” slices 8 to 12 min direct medium heat (350° to 450°F), turning once or twice halved 35 to 40 min indirect medium heat (350° to 450°F)Potato, new halved 15 to 20 min direct medium heat (350° to 450°F), turning occasionallyPotato, russet ½” slices 9 to 11 min; simmer 3 min and grill 6 to 8 min direct medium heat (350° to 450°F), turning once whole 45 to 60 min indirect medium heat (350° to 450°F)Scallion whole 3 to 4 min direct medium heat (350° to 450°F), turn onceSquash, acorn (1½ lb) halved 40 to 60 min indirect medium heat (350° to 450°F)Sweet potato ¼” slices 8 to 10 min direct medium heat (350° to 450°F), turn once whole 50 to 60 min indirect medium heat (350° to 450°F)Tomato, garden or plum halved 6 to 8 min direct medium heat (350° to 450°F), turn once whole 8 to 10 min direct medium heat (350° to 450°F), turn onceZucchini ½” slices 3 to 5 min direct medium heat (350° to 450°F), turn once halved 4 to 6 min direct medium heat (350° to 450°F), turn once

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Cooking Measurements and Equivalents

1/16 teaspoon = a dash1/8 teaspoon or less = a pinch or 6 drops1/4 teaspoon = 15 drops1/2 teaspoon = 30 drops1 Tb. (tbsp) = 3 tsp.1/16 cup (c) = 1 Tb.1/8 cup = 2 Tb.1/6 cup = 2 Tb. + 2 tsp.1/4 cup = 4 Tb.1/3 cup = 5 Tb. + 1 teaspoon3/8 cup = 6 Tb.1/2 cup = 8 Tb.2/3 cup = 10 Tb. + 2 tsp.3/4 cup = 12 Tb.1 cup = 48 tsp.1 cup= 16 Tb.8 fluid ounces (fl oz) = 1 cup1 pint (pt) = 2 cups1 quart (qt) = 2 pints4 cups = 1 quart1 gallon (gal) = 4 quarts16 ounces (oz) = 1 pound (lb) 1 milliliter (ml) =1 cubic centimeter (cc)1 inch (in) = 2.54 centimeters (cm)

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Ingredients Measurements and Equivalents

1 cup all-purpose flour 5 oz.1 cup whole wheat flour 8 1/2 oz.1 cup granulated (white) sugar 7 oz.1 cup firmly-packed brown sugar (light or dark) 7 oz.1 cup powdered (confectioners’) sugar 4 oz.1 cup cocoa powder 3 oz.1 oz. baking chocolate 1 square6 oz. chocolate chips about 1 cup

Butter (salted or unsalted)4 Tb. = 1/2 stick = 1/4 cup = 2 oz.8 Tb. = 1 stick = 1/2 cup = 4 oz.16 Tb. = 2 sticks = 1 cup = 8 oz.

juice of an orange 1/2 cupjuice of a lemon 3 Tb.1 medium lemon 2 to 3 tsp. grated zest1 pint strawberries about 2 cups sliced3 medium apples or bananas about 1 lb.1 medium banana 1/3 cup mashed1 large tomato about 3/4 cup chopped3 to 4 tomatoes about 1 lb.1 med head cabbage 5 cups shredded1 large green pepper 1 cup chopped1 large onion about 1 cup chopped

2 slices bread about 1 cup fresh bread crumbs1/2 lb. hard cheese (such as cheddar) about 2 cups grated1 cup heavy whipping cream 2 cups whipped cream1 lb. macaroni 4 cups raw, 8 cups cooked8 oz. spaghetti 4 cups cooked1 cup uncooked rice 4 cups cooked4 oz. nuts about 2/3 cup chopped

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Food Thermometers and Temperature

Food Thermometers and Temperature Indicators Dial Oven-Safe (Bimetal) • Reads in 1 to 2 minutes • Place 2 to 21/2” deep in thickest part of food • Best used in roasts, whole poultry, casseroles, and soups

Digital Instant-Read (Thermistor) • Reads in 10 seconds • Place at least 1/2” deep • Use in thin and thick food

Dial Instant-Read (Bimetal) • Reads in 15 to 20 seconds • Place 2 to 21/2” deep in thickest part of food

Disposable Temperature Indicators (Single-use) • Reads in 5 to 10 seconds • Place approximately 1/2” deep (follow manufacturer’s directions)

Pop-Up • Commonly used in turkeys and roasting chickens • Pops up when food reaches final temperature for safety and doneness • Recommendation: Use an additional food thermometer to check temperature in other parts of the food.

CHICKEN, FRESH (Turkey Cooking Charts can be found on page 27.) whole roasting hen5 to 7 pounds 350 2 to 2 ¼ hours 165 breast, halves, bone-in6 to 8 ounces 350 30 to 40 minutes 165 breast, halves, boneless4 ounces 350 20 to 30 minutes 165 legs or thighs4 to 8 ounces 350 40 to 50 minutes 165 PORK, FRESH (Tip: When cooked to safe temperatures, fresh pork may still be pink inside – but it will be safe.) loin roast, bone-in or boneless2 to 5 pounds 325 20 to 30 minutes per lb. 160 crown roast4 to 6 pounds 325 20 to 30 minutes per lb. 160 tenderloin ½ to 1 ½ pounds 425 20 to 30 minutes total 160 HAM, SMOKED fresh, cook-before-eating, bone-in whole, 10 to 14 pounds half, 5 to 7 pounds

325 325

18 to 20 minutes per lb. 22 to 25 minutes per lb.

160 160

fully cooked, bone-in whole, 10 to 14 pounds half, 5 to 7 pounds

325 325

15 to 18 minutes per lb. 18 to 24 minutes per lb.

140 140

fully cooked, spiral cut, whole or half7 to 9 pounds

325 10 to 18 minutes per lb. 140

country, dried, whole or half Soak 4 to 12 hours in refrigerator. Cover with water, then boil 20 to 25 minutes per pound.

Drain, glaze, and brown at 400 °F for 15 minutes.

Turkey Roasting Chart: Approximate Times Fresh or Thawed Turkey • Set oven at 325 °F • Cook to 165 °F Size of Turkey Unstuffed Stuffed 4 to 6 pounds (breast) 11/2 to 21/4 hours Not usually applicable 6 to 8 pounds (breast) 21/4 to 31/4 hours 21/2 to 31/2 hours 8 to 12 pounds 23/4 to 3 hours 3 to 31/2 hours 12 to 14 pounds 3 to 33/4 hours 31/2 to 4 hours 14 to 18 pounds 33/4 to 41/4 hours 4 to 41/4 hours 18 to 20 pounds 41/4 to 41/2 hours 41/4 to 43/4 hours 20 to 24 pounds 41/2 to 5 hours 43/4 to 51/4 hours

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Induction Cooking Temperatures

Low 100°F (37°C) WarmingLow 115°F (47°C) Rendering ChocolateMed-Low 160°F (71°C) Slow Cooking PasteurizingMed-Low 175°F (79°C) Waterless Cooking (Crispy Vegetables)Med-Low 175°F - 200°F SimmeringMed-Low 190°F (88°C) Waterless Cooking (Cooked Through)Med-Low 200°F (93°C) Induction Baking in a Full-Body Induction PanMed-Low 210°F (99°C) Hot CerealsMed-Low 225°F (110°C) Sauces & GraviesMed 275°F (135°C) Eggs; fried, omelets, scrambledMed 275°F (135°C) SteamingMed 300°F (150°C) Sauté Vegetables and SeafoodMed-High 350°F (180°C) MeatsMed-High 375°F (191°C) Deep Fry with oil, Stir Fry, Browning Meats without oilHigh 400°F (210°C) Popcorn, PastaHigh 425°F (218°C) Boil, Sauté

Max-Sear 575°F (302°C) Sear, Blacken

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Glossary of 50 Herbs and Spices

ALLSPICEDescription: Also called Pimento or Jamaican Pepper. Dried, nearly ripe berries from the Jamaican Myrtle tree; sweet and savory flavor. Smells and tastes like a combination of Nutmeg, Cinnamon, and Cloves. Available whole and ground.Uses: A key ingredient in “jerk” seasoning but also added to pickling spice mixtures, mincemeat, pot roast and stews, sausage and cured meats, ham, gravies, ketchup, poultry marinades, and fish. Also good on vegetables like beets, carrots, sweet potatoes, pumpkin, and winter squash. Sprinkle on rice, puddings, cakes, and pies.

ANISEDescription: Mediterranean herb of the parsley family with a warm, licorice taste. Yields the spice Anise Seed-available whole, ground, or as an extract-when seeds are dried.Uses: Soups, veal stews, curries (including vegetable curry), fish and shellfish (add a handful of Anise leaves when you boil shrimp), cookies, and cakes. Leaves are less flavorful than the seeds, but make a nice garnish.

BASILDescription: The spicy sweet “tomato herb.” Available fresh and dried in leaf or ground form. Even comes in scented varieties-cinnamon, anise, and lemon.Uses: Mediterranean and Italian cuisine; pesto; tomato and minestrone soups; spiced-meat dishes like meatballs, chicken, and lamb; potato salad; vegetables (especially zucchini); and fish and seafood. Charcoal grill users: Throw some Basil on the coals after your meal is cooked and the mosquitoes will stay away while you feast!

BAY LEAVESDescription: Dried, Mediterranean herb of the bay laurel (dried leaves are more flavorful than fresh ones). Watch out for ornamental plants bearing the laurel name; some are poisonous.Uses: Beef, hearty soups, stews, pot roast, marinades for chicken, and spaghetti sauce. Releases oil over a long time. When poaching fish or boiling potatoes for salad, drop a leaf in the water. Remove Bay Leaves from the dish you’re serving; they’re too tough to eat and could cause someone to choke. A leaf in your flour canister will keep the bugs out.

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Glossary of 50 Herbs and SpicesContinued

BOUQUET GARNIDescription: Marjoram, Parsley (or Chervil), Thyme, and Bay Leaf-can also contain other herbs.Uses: Bundle herbs together with string or in a cheesecloth pouch/sachet and add to dish while it’s cooking, then remove before serving. Use with beef or fish, or in soups.

CARAWAYDescription: Tangy flavor, similar to Dill. Entire plant is edible, but generally used in whole seed form, occasionally ground.Uses: Hungarian goulash, sauerkraut, chicken paprikash, pork sausage, pork or veal stew, and split pea soup. Also: potatoes, cabbage, carrots, breads, cookies, and cakes.

CARDAMOMDescription: Spice related to Ginger. Available as whole seed pods, whole seeds, or ground. Lightly crush entire pod; shell disintegrates as it cooks.Uses: Most common uses: Scandinavian baked goods and Middle Eastern coffee. Try in pork marinades, on cabbage or carrots, or in citrus fruit salad. Note: Cardamom loses flavor when exposed to air.

CAYENNE (see also CHILI PEPPER and PAPRIKA)Description: Dried, ground red Chili Peppers. This spice can be very hot! To cool your mouth after a potent dose, drink milk or beer, or eat yogurt, ice cream, or a banana. Water doesn’t help because the hot part of the chili is an oil, which the water can’t dissolve and will usually spread.Uses: Commonly found in Mexican cuisine and Indian curries. Add a dash to ground beef for hamburgers or casseroles, sprinkle some in meatloaf, or add to dips and spreads for some bite.

CELERY SEEDDescription: Dried fruit of an herb of the Parsley family-the Celery. Three types: white, green, and turnip rooted, all slightly bitter.Uses: Flavors fish, stews, winter vegetable salads, egg dishes, pickles, ketchup, and tomato juice.

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Glossary of 50 Herbs and SpicesContinued

CHERVILDescription: Herb used like Parsley, but with a delicate, Anise flavor.Uses: Most popular in egg dishes, but good on veal, chicken, and fish; in soups and sauces; in chicken, egg, and potato salads; and with carrots, corn, and peas. Add near the end of cooking.

CHILI PEPPER (see also CAYENNE and PAPRIKA)Description: Fresh green or red peppers (small ones tend to be the hottest), whole dried red peppers (range from medium to hot), or dried pepper flakes (hot, found in your grocer’s spice rack and in shakers at pizza joints).Uses: Adds fire to: chili con carne, seafood bisque and cocktail sauces, Italian tomato sauce, stewed tomatoes, and tomato salad dressing. Wear gloves when cooking with fresh chilies, and keep your fingers out of your eyes. The hottest parts of a Chili Pepper are the seeds and membranes.

CHILI POWDERDescription: Ground Chili Pepper, ground Cumin, ground Oregano, and powdered Garlic. Some brands also include salt, Cloves, or chocolate.Uses: Use for beef, chili (chili con carne), pork, shellfish (add to cooking water), cocktail sauce, steak marinades, Spanish rice, cauliflower, carrots, corn, and cream soups (tomato, pea, potato). Store in refrigerator to preserve freshness.

CHINESE ANISE(see STAR ANISE)

CHINESE PARSLEY(see CILANTRO)

CHIVESDescription: Herb of the onion family with a mild flavor (also comes in a garlic variety).Uses: Flavors chicken, fish and seafood, potatoes, cream soups, eggs, carrots, and cauliflower. Add near end of cooking. Dried Chives have very little flavor, so use fresh when you can.

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Glossary of 50 Herbs and SpicesContinued

CILANTRO (also called Chinese Parsley)Description: The same plant as Coriander, but refers to the leaves rather than the seeds. Spicy, peppery taste.Uses: Mostly Mexican and Oriental cuisine: salsas, stews, soups, sauces, dips, curries, and vegetables.

CINNAMONDescription: Most popular sweet spice, made from the dried bark of an evergreen tree. Available in whole sticks or as a ground powder.Uses: Central and South American and Middle Eastern meat dishes (Greek lamb stew), pies, cakes, sweet rolls, fruit, and hot drinks.

CLOVESDescription: Dried flower buds of a fragrant evergreen Clove tree. Member of “The Big Four,” which also includes Cinnamon, Nutmeg, and Pepper. Available whole or ground.Uses: Whole Cloves flavor pot roast, pork roast and ham, pickles, stews, and mulled cider. Use ground to flavor mincemeat, beets, sweet potatoes, onions, or winter squash; also baked goods and chocolate desserts, fruit dishes, juices, syrups, and preserves.

CORIANDERDescription: The same plant as Cilantro, but refers to the seeds rather than the leaves. Simultaneously sweet and tart.Uses: Adds rich flavor to meat loaf, spicy meat mixtures, sausage, stews, ham or pork roast, poultry stuffing, and cooked beets. Common ingredient in gingerbread, sweets and breads, baked apples, and fruit salad.

CUMINDescription: Strongly flavored spice. Comes in whole or ground seeds.Uses: Ingredient in Curry and chili con carne. Add to beef, roast pork, chicken marinades, vegetable salads, cabbage dishes and sauerkraut, black beans, and sugar cookies. Flavor doesn’t blend well with other flavors; use sparingly.

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Glossary of 50 Herbs and SpicesContinued

CURRY POWDERDescription: East Indian blend of Coriander, Turmeric, Fenugreek, Cinnamon, Cumin, Cardamom, Ginger, Black Pepper, Cloves, Cayenne, Allspice, and Mustard Seed.Uses: Use in sauces to flavor beef, chicken, lamb, pork, seafood, and vegetables.

DILLDescription: Available as a seed (whole and ground) and in a milder leaf form (called Dill weed).Uses: More than just pickles! Use Dill with meat stews, veal, chicken, lamb chops, and with fish and shellfish such as salmon and herring. Try it with these vegetables: cucumber, cabbage, carrots, turnips, winter squash, and cauliflower. Add a touch to potato salad, egg salad, coleslaw, cottage cheese, and hot buttered popcorn. Knead into herb bread dough.

FENNELDescription: Spice comes in seed form, fresh and whole, or dried and ground, and tastes like licorice. Also available as a vegetable in a bulbous form similar to celery stalks.Uses: Great for fish; in fact, it’s called the “fish herb.” If you have a whole plant, throw the long stalks on the charcoal when grilling fish. Dip bases of fresh stalks in olive oil for a snack. Also good in meatballs, roast pork, and spaghetti sauce. Seeds are also used in lentil dishes, cabbage, celery, potatoes, and sauerkraut; to top breads and rolls; or to sweeten apple pie, cookies, and cakes.

FENUGREEKDescription: This seed (available whole or ground), a member of the legume family, is considered a food by vegetarians. Flavor is bitter and maple-like.Uses: Curry and Indian cuisine, pickling spice, and imitation maple. Use in beef casserole, black bean soup, and vegetable stew.

FILÉ GUMBODescription: Dried Sassafras leaves and Thyme.Uses: Use as a thickener for meat, poultry, fish sauces; stews; soups; and gumbo.

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Glossary of 50 Herbs and SpicesContinued

FINES HERBESDescription: Finely chopped Chervil, Chives, Parsley, and Tarragon. May also include Marjoram, Savory, or watercress.Uses: Add to a cooked mixture shortly before serving. Do not remove.

FIVE-SPICE POWDERDescription: Different brands vary, but this blend includes a combination of five of the following spices: Star Anise, Fagara (Szechuan Pepper), cassia or Cinnamon, Fennel, Clove, Ginger, and licorice root.Uses: Use in Chinese and Southeast Asian cooking on beef, chicken, pork, fish and seafood, and vegetables.

GARLICDescription: Member of the onion family with strong odor and taste; bulbs break into cloves. Available in white, pink, and purple varieties. Comes fresh or powdered.Uses: Widely used in Italian, Mediterranean, and Mexican cuisine. Garlic powder accents beef, pork, lamb, and game. Of course, garlic bread is a dinnertime staple.

GINGERDescription: Spicy-sweet spice from the ginger root; available fresh, dried, powdered, preserved in syrup or crystallized (candied), and even pickled.Uses: Use fresh, powdered, or pickled form with steak, meatloaf, chicken, and fish and seafood. Refrigerate fresh Ginger root for up to one week, or store covered with dry sherry in a jar. Use ginger as needed, use the ginger-flavored sherry in other recipes. Use powdered form in cakes, cookies, puddings, and sweet breads. A key ingredient in many Oriental cuisines.

HERBS DE PROVENCEDescription: Mediterranean blend of Oregano, Savory, Rosemary, Thyme, and Marjoram. May also contain lavender, Basil, or Fennel seeds.Uses: Use it to season kabobs, chicken, pork, stews, tomato dishes, and pizza.

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Glossary of 50 Herbs and SpicesContinued

ITALIAN SEASONINGDescription: Blend of Marjoram, Basil, Oregano, Thyme, and Rosemary. May also contain Savory or Sage.Uses: Great with dips, herb breads, and tomato dishes. Mix with olive oil to create a quick and easy rub for chicken. Crumble over pizza sauce before layering on the toppings.

MACEDescription: Comes from the same tree as Nutmeg; Mace comes from the outer covering of the seed. Cinnamon and pepper flavor, stronger than Nutmeg. Available in whole blades (dried filaments) or ground.Uses: Practically speaking, mace and nutmeg are interchangeable. Mace is sweeter and lighter colored. Use in light-colored cookies and cakes, puddings, and doughnuts. Also good in chicken pot pie, cream vegetable sauces, and cream-based or clear soups such as oyster stew.

MARJORAMDescription: Herb similar to Oregano, but milder and sweeter.Uses: Hamburgers, meat loaf, stews, chicken pot pie, fish dishes and sauces, and poultry stuffing. Try it with cabbage, carrots, peas, beans, and summer squash.

MINTDescription: Comes in several hundred varieties, but most common are peppermint and spearmint. Available dried (for tea) and fresh.Uses: Everything from roast lamb to fruit salad, including potatoes, carrots, peas, zucchini, beans, cookies, and cakes. Also as a flavoring and garnish for drinks.

MUSTARDDescription: Whole or ground seeds in white (milder and used to make prepared yellow mustard), brown (for spicy, sweet, or beer mustard), and black varieties.Uses: Use ground Mustard on ham, pork (roast), barbecue and cocktail sauces, salad dressings, chowders and bisques, or on baked beans, beets, and succotash. Seeds go well in pickling brines, relishes, and chutneys. Add seeds to the cooking water when making cabbage, sauerkraut, and beets. Can be used instead of Caraway or Dill seeds on cooked vegetables, but toast the seeds first.

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Glossary of 50 Herbs and SpicesContinued

NUTMEGDescription: Whole or ground Nutmeg comes from the same tree as Mace and has a Cinnamon, nutty flavor.Uses: Veal, beef, chicken, lamb, and vegetable stew. Common in sweet, spicy dishes. Add to fruit breads, desserts, sauces, milk- or cream-based custards, white sauces, and eggnog. Also good for squash or candied yams; green, leafy vegetables such as spinach; tomatoes; green beans; corn; eggplant; onions; and mashed potatoes.

OREGANODescription: Herb related to Marjoram, but stronger flavor.Uses: Most famous in spaghetti sauce and pizza. Break from tradition and try it in chili, hamburgers, meat loaf, bean or lentil soup, poultry stuffing, squash, eggplant, beans, breads, or with fish and seafood.

PAPRIKA (see also CAYENNE and CHILI PEPPER)Description: Dried, powdered fruit of a red sweet pepper; also known as Pimiento. Comes in a few varieties, mainly Hungarian (stronger and richer) and Spanish (milder); none are hot.Uses: Flavoring and as a garnish. Ingredient in goulash and paprikash. Sprinkle over poultry, stews, eggs, and vegetables. Loses its punch quickly, so store away from heat and light.

PARSLEYDescription: Curly Parsley (the famous garnish!) and Italian, or flat-leaf, Parsley, which has a richer, spicier taste. Available fresh (which freezes well) or dried.Uses: Soups, stews, sauces; herb butter for bread, fish, and poultry; salads, potatoes, and omelets. Parsley brings out the flavor of other herbs. Dried Parsley is not nearly as flavorful as fresh or fresh frozen.

PEPPERCORNSDescription: Black Pepper is made from dried Peppercorn berries, and is harvested while green and immature. It has a strong flavor and aroma, and is one of the world’s oldest known spices. White Pepper is made from fully-ripened berries soaked in water to loosen the red skin, and has a milder flavor. Use it when you don’t want black flecks to show up in your food. Fresh-tasting Green .....

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Glossary of 50 Herbs and SpicesContinued

...Peppercorns are picked green off the vine, not dried conventionally, and have a slightly different flavor. Finally, Pink Peppercorns, although unrelated to the others, have a peppery taste and are a decorative addition to your pepper grinder. Peppercorns are available whole (for maximum freshness) and ground (coarse or fine).Uses: Just about anything! But do yourself a favor-invest a few dollars in a small pepper grinder; whole Peppercorns keep their flavor indefinitely, while ground pepper loses it quickly.

PIMENTO(see ALLSPICE)

POPPY SEEDDescription: Crunchy, slightly sweet seeds from the same plant that produces opium, but don’t worry the narcotic alkaloids are removed during processing.Uses: Common in baked goods and salad dressings, but try them on buttered noodles; mashed potatoes; and steamed veggies such as cabbage, spinach, carrots, onions, and zucchini; or in macaroni salad or coleslaw. Toasting lightly in a dry skillet will crisp and bring out seeds’ full nutty flavor.

ROSEMARYDescription: Robustly flavored spice with needle-like leaves and a taste reminiscent of pine trees.Uses: Roast meats, especially chicken, lamb, and pork; carrots, winter squash, cauliflower, beans, and potatoes. Often used with pasta dishes as a spice and garnish. Not a dessert spice, but goes with breads and yogurt dips.

SAFFRONDescription: Dried stigmas from inside the flower of the Saffron crocus. This yellow spice comes whole or powdered. Very difficult to grow and harvest, Saffron is the most expensive spice in the world (an ounce costs over $150). Fortunately, one or two threads is enough to flavor most dishes.Uses: Combines well with Garlic; use with chicken, fish and shellfish, and rice dishes. Also: breads, cakes, and cookies. Flavoring in both bouillabaisse and paella. Tip: Don’t use wooden utensils with Saffron, as wood will absorb it.

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Glossary of 50 Herbs and SpicesContinued

SAGEDescription: A “Mint” spice. Leaves contain a pungent oil, giving Sage a sweet taste and herbal scent. Comes whole, rubbed (crushed), or ground.Uses: Veal, beef stew, hamburgers, turkey and chicken, pork, stuffing, fish chowder, cornbread, stewed tomatoes, cheese spreads, vegetables, and breads.

SAVORYDescription: A Mint relative with a spicy, peppery taste. Comes in summer and winter varieties-Winter Savory is darker green and smaller, Summer Savory is milder (but for all practical purposes, they can be used interchangeably). Available fresh and dried.Uses: Beef, country sausage, chicken, lamb, and vegetable soup. The most popular herb for beans, but also use with Brussels sprouts, turnips, cabbage, green beans, peas, potatoes, and tomatoes. Handy tip: Rub savory leaves on bee stings to instantly relieve the pain!

SESAMEDescription: Very nutritious seeds (lots of protein). The oil from the seeds, used to make sesame oil, is high in vitamin E, cholesterol-free, and high in polyunsaturates.Uses: Widely used in Japanese, Chinese, and Middle Eastern cuisine. Also used as a topping for breads and rolls or mixed into cakes and cookies. Used to make a “Sesame butter” called tahini, a paste made from ground-up seeds. Lightly toast Sesame seeds in a dry skillet before use to release their nutty flavor. Sprinkle on tomatoes, baked potatoes, cream cheese, vegetable or fruit salads, or tossed salads. Go nuts!

STAR ANISE (also called CHINESE ANISE)Description: Chinese spice from the dried star-shaped fruit of a small evergreen native to southern China and Vietnam. Comes whole or ground. No relation to Anise, but yields a similar, but stronger, licorice taste.Uses: Chinese duck and pork dishes and Vietnamese beef-noodle soup. Used whole, they add beauty and elegance, but don’t try to eat them. You can choke on those little stars - and they burn extra hot!

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Glossary of 50 Herbs and SpicesContinued

SZECHWAN PEPPERS(also called FAGARA)Description: Dried berry of a prickly ash tree with a spicy-woody aroma.Uses: Ingredient in Five-Spice blend. Flavors pork and poultry and is a key ingredient in Szechwan crispy duck.

TARRAGONDescription: Rich, sweet herb with slight licorice taste. An essential herb in French cuisine.Uses: Chicken and fish, mild vegetables, cucumber salad, potato salad, and salad dressing. It’s strong, so use near the end of cooking.

THYMEDescription: Another Mint-family herb with strong flavor. Its many varieties include lemon Thyme.Uses: Meat loaf, pot roast, hamburgers, lamb, game, fish dishes, New England clam chowder, hearty soups and stews, poultry and stuffing, and most vegetables. Great with slow-cooked dishes.

TURMERICDescription: Spice in the Ginger family that comes from the root of the Turmeric plant. Available powdered and, occasionally-especially in stores that sell Asian foods-you may find whole, dried pieces of the root.Uses: Curried lamb, chutney, legumes, and zucchini. Can use as a substitute for Saffron, but expect the taste to differ.

VANILLADescription: Full-sized fruit of an orchid, harvested while still green, then fermented and cured. Gets its flavor from the chemical compound Vanillin. Available as whole beans or an extract. Choose beans that look moist and are flexible, not stiff, and keep both beans and extract away from heat or light.Uses: Drinks or sweet dishes, including chocolate. Tip: Store whole beans in sugar. In a couple weeks, the sugar will take on the Vanilla flavor, making it great for baking use, and the beans will

last this way for years.

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SuperFoods

All of these foods are recommended as part of our regular diets either because they can help prevent disease and illness, or because they make us stronger and healthier as we age. Of course, we all know scientific research seems to change regularly. One day eggs and coffee are good for you, the next you should avoid both, the day after that the eggs are ok but the coffee is only ok in moderation and we should all start drinking wine! Well, as of the printing of this cookbook, these are some of the current reccommendations of nutritionists and doctors.

ALCOHOLSeveral studies have suggested that small amounts of alcohol—no more than two drinks a day for men and one drink a day for women—can have heart-health benefits, and that moderate drinkers tend to live longer than heavier imbibers or teetotalers. A 2012 Harvard Medical School study also found that moderate drinking may also reduce men’s risk of death in the two decades following a heart attack.

APPLESBlueberries probably get all the credit for being high in antioxidants and saving your life, but apples have as many—if not more!—studies looking at their benefits. A 2011 study and a 2012 study showed that apple consumption helped to lower bad LDL cholesterol. Another 2011 study found a link between apple consumption and reduced risk of ulcerative colitis. Yet another found that apple consumption may help to ward off breast cancer, and another found that eating apples could expand your lifespan by 10 percent.

My challenge to you: Eat 365 apples this year! The very latest apple study shows that an apple a day slashes your risk of death from heart attack and stroke.

AVOCADOHow to prevent heart disease, the largest killer in the United States, according to the latest report from the National Center of Health Statistics? Eat more foods that help keep your heart healthy, like avocados and others already on this list, and improve your odds of a long life. Avocados can lower your LDL “bad” cholesterol while raising your HDL “good” levels, and they help your body absorb heart-healthy vitamins like beta-carotene and lycopene.

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SuperFoods (cont.)

AVOCADO OILAvocado oil is often hailed for its high content of healthy monounsaturated fats, yet many of us shy away from it because we’re not sure how to cook with it. While chefs across the nation will be using it in your pricey restaurant entrées, you can use it at home in dressings, dips, and marinades. Added benefit: consuming more of it may help to increase your healthy HDL cholesterol levels.

BARLEYThis hearty grain is a top source of beta-glucan, the same cholesterol-lowering fiber found in oats.

BEET JUICEThis year will see a continued emergence of health drinks galore. In your quest to find the one that works for you, give beet juice a try. It’s been found in several studies to promote brain health, lower blood pressure, and even enhance athletic performance.

BELL PEPPERSVitamin C is an unsung weight loss weapon, and one bell pepper provides twice your daily dose.

BELUGA LENTILSExpect to see plenty of lentil dishes on the menu this year. What’s so great about them? How about everything? Several studies have pointed out the benefits of legume consumption on prevention and management of chronic disease, but it’s beluga lentils rich black color that give it an edge on other lentils. Any time we have a very rich color in a fruit, vegetable, or even a bean, the more color, the more benefit to your health. Black anthocyanins in these little beads have been found in other foods to be tops in fighting inflammation, cancer and heart disease.

BERRIESThese bite-sized fruit favorites are chock full of antioxidants, known to boost immunity and stave off life-threatening disease. They’ll help you age gracefully as well. A 2012 study from Harvard University found that at least one serving of blueberries or two servings of strawberries each week may reduce the risk of cognitive decline in older adults.

BLACK BEANSThe plant chemicals that give black beans their dark hue may also reduce your risk of breast cancer.

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SuperFoods (cont.)

BROCCOLIThis green powerhouse packs vitamins C, A and K (which helps with bone health) and A, as well as folate. There is another reason broccoli frequently earns a top spot on “superfoods” lists: it delivers a healthy dose of sulforaphane, a type of isothiocyanate that is thought to thwart cancer by helping to stimulate the body’s detoxifying enzymes.

CHILI POWDERThis spicy powder contains capsinoids, which burn belly fat. When volunteers in a 2009 study popped 6 g of capsinoid oil a day, they lost five times as much fat as those who didn’t.

CHOCOLATEEat chocolate, add a year to your life. Men who ate modest amounts of chocolate up to three times a month lived almost a year longer than those who didn’t in a 1999 Harvard study of more than 8,000 people. And in a 2009 study, patients who had survived a heart attack were 44% less likely to die over the next eight years if they ate chocolate up to once a week, versus none at all. Other types of candy did not seem to have any effect on longevity. Preliminary studies have identified the most beneficial part of chocolate: flavonols, the antioxidant found in cocoa beans. To get the most flavonols, say researchers, stick with dark chocolate.

CITRUSAvailable year-round, citrus fruits dish up cancer-fighting flavonoids that lower your odds of lung, stomach, colon, and breast cancers. An excellent source of vitamin C, just one large orange (or a cup of OJ) contains a full day’s dose. Vitamin C is critical for producing white blood cells and antibodies that fight off infections; it’s also a powerful antioxidant that helps protect cells from free-radical damage and plays a key role in producing skin-firming collagen. Oranges are also high in fiber and folate.

COFFEEFor whatever reason, there’s this perception that coffee is bad for us. But coffee is actually the greatest source of antioxidants worldwide. A few of its impressive acts: coffee helps prevent diabetes and certain cancers, strengthens DNA, is great for skin, and lowers early risk of death.

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SuperFoods (cont.)

EGGSA source of high-quality protein, eggs might give your meal more staying power too. A recent study found that when people ate a scrambled-egg-and-toast breakfast, they felt more satisfied—and ate less at lunch—than when they ate a bagel (that supplied the same number of calories) another day. Even if you’re watching your cholesterol, a daily egg can likely fit into your eating plans. Egg yolks contain lutein and zeaxanthin—two antioxidants that help keep eyes healthy. In fact, mounting research links lutein and zeaxanthin with reduced risk for age-related macular degeneration, the leading cause of blindness in people over 50. And lutein also may help to shield your skin from UV damage.

FISHSalmon, tuna, and other oily fish can help patients with heart disease live longer, studies have shown, because their omega-3 fatty acids help fight dangerous inflammation that can damage our DNA.

GARLICStudies have found that phytochemicals in garlic can halt the formation of carcinogenic chemicals in the body, and that women who eat more garlic have lower risk of certain colon cancers.

GRAPEFRUITWhen volunteers ate half a grapefruit before every meal in a University of Arizona study, they shaved an inch off their waists, thanks to naringenin, which experts say may help burn fat.

NUTSTheir satisfying trifecta of protein, healthy fat, and fiber can help you slim down. To slow your intake, choose nuts in their shells.

OLIVE OILAs delicious as it is healthy, this monounsaturated “good fat” is well known for its heart-health and longevity benefits. Studies also show that olive oil may also be linked to brain health and cancer prevention. Aim for two tablespoons a day.

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SuperFoods (cont.)

OMEGA-3sOmega-3s are most prevalent in fatty, cold-water fish: Look for wild (not farmed) salmon, herring, sardines, and mackerel. Aim for two-to-three servings a week. Other forms of omega 3s are available in fortified eggs, flax seed, and walnuts. These superfoods have the added benefit of being high in monounsaturated fats, which can lower cholesterol.

RED MEAT (EAT LESS!)Going vegetarian a few times a week may lengthen your life. People who eat red meat every day have a higher risk of dying over a 10-year period than those who eat it less, according to a 2009 study from the University of North Carolina. (Most deaths in the study were from heart disease and cancer.) Burgers, steak, and pork were partially to blame, but processed meats—like bacon, ham, and hot dogs—also seemed responsible for shorter lifespans

RICOTTACheese has always been a popular staple in the American diet, but the spreadable cheeses often get overlooked as options in recipes. Enter ricotta, the gritty white cheese that may in fact be “whey” better than some other options. Why? Because it’s packed with protein, something that studies tell us is very important in keeping muscle up while losing weight. Further, protein specifically from dairy was found to be protective of bone health in women trying to shed pounds.

ROMAINE LETTUCEFilling up with a leafy green can trim the overall number of calories you eat by 10%; 2 cups of romaine rack up half your daily fill of vitamin A, plus 113% of bone-building vitamin K.

SWEET POTATOESSweet potatoes are so brilliantly orange thanks to their alpha and beta carotene. The body converts these compounds into the active form of vitamin A, which helps keep your eyes, bones and immune system healthy. These phytochemicals also operate as antioxidants, sweeping up disease-promoting free radicals. One medium sweet potato—or about 1/2 cup—provides nearly four times the recommended daily value of vitamin A, plus some vitamin C and B6, potassium, manganese and lutein and zeaxanthin, prompting the Center for Science in the Public Interest to call it one of the most nutritious vegetables in the land.

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SuperFoods (cont.)

TEAStudies show if you drink tea regularly, you may reduce your risk of Alzheimer’s, diabetes and some cancers, plus have healthier teeth and gums and stronger bones. How? Tea is rich in a class of antioxidants called flavonoids. Regardless of the variety of tea you choose, maximize the power of its flavonoids by drinking it freshly brewed. If you want to keep a batch of cold tea in your refrigerator, add a little lemon juice—the citric acid and vitamin C in that squeeze of lemon, lime or orange help preserve the flavonoids. A strong immune system is an important part of living to a ripe old age, and for that you need lots of disease-fighting antioxidants. Health nutrition expert Frances Largeman-Roth, RD, swears by pureh tea —an earthy, rich variety that contains even more antioxidants than its better-known green counterpart. Steep a pureh tea bag for three to five minutes and serve with lemon and honey.

TEMPEHWhile historical evidence has linked harmful gut bacteria to everything from increasing diabetes risk to the formation of autoimmune diseases, healthy gut bacteria are now being hailed as a possible solution in disease prevention. One way to make your gut gorgeous is by consuming fermented foods—like tempeh, or fermented soybeans. Probiotics in fermented foods can help with digestion, and may play a role in fighting off obesity and the effects of chronic stress.

TOMATO SAUCEMeet America’s most popular (and easiest) source of lycopene, an antioxidant that helps protect your skin from sun damage and may also fight cancer

YOGURTWhile the age-defying powers of yogurt never have been proven directly, yogurt contains “good bacteria” that help maintain gut health and diminish the incidence of age-related intestinal illness. It’s also rich in calcium, which helps stave off osteoporosis. Just 1 cup of yogurt provides nearly half the recommended daily value of calcium and is rich in phosphorus, potassium, zinc, riboflavin, vitamin B12 and protein. Eating 4.5 servings of low-fat yogurt each week can help prevent Type 2 Diabetes.

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SuperFoods (cont.)

WATERDid you know that often when you feel hungry, you’re really just thirsty? Our mind tends to confuse hunger and thirst. When you find yourself hungry at odd times of the day, reach for a cup of water before grabbing food. If you really are hungry, you can still eat a snack afterwards. But let’s say your feelings of hunger do go away after drinking that cup of water. You’ve just saved yourself calories by not eating the snack your body didn’t really need!

Dehydration is your body’s enemy. It slows bodily functions and metabolism. As a matter of fact, your metabolism will slow to conserve energy when you haven’t had enough water to drink, as your organs can’t and won’t function as efficiently. Scientifically speaking, drinking water has been proven to contribute to your body’s ability to burn calories. You body needs an adequate amount of water to properly function, especially during exercise, and dehydration prohibits the fat-burning process.

Drinking ice cold water first thing in the morning is an easy way to speed up your metabolism. Right when you wake up, drink a glass or two of cold water. Your body will have to warm up the water entering your system, which means increasing your metabolism in the process. It’s a simple step to add into your daily routine that, while not a miracle cure, can certainly contribute to your other weight loss efforts.

Water flushes toxins from your body’s system, including those produced during exercise. It aids in keeping your joints lubricated--very important for both daily functions and in preventing your body from injury during exercise.

LEAVE THE LAST BITELeave a little on your plate after every meal if you want to live to 100, suggests author Dan Buettner, who studies so-called Blue Zones: areas around the world where people tend to live longer and healthier. In Japanese culture, he says, people stop eating when they feel only 80% full—a practice that has helped the country earn a top spot on the world’s-oldest-people list.

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Vintage Gallery

All of these images are neat ol’ time ads of food and kitchen related products. Most of these were found on the website vintageadbrowser.com and some others are from sites such as Pinterest. This one shown below is one of my favorites!

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Vintage Gallery

1923 1925 1920

1920 1925

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Vintage GalleryContinued

1923 1918

1919 1919

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Vintage GalleryContinued

1914 1920

1910 1914 1928

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Vintage GalleryContinued

1928 1927

1920 1920

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Vintage GalleryContinued

1923

1914

1914

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Vintage GalleryContinued

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1929 1910

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Vintage GalleryContinued

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Vintage GalleryContinued

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Vintage GalleryContinued

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cartoon credit: www.glamorousglutton.com

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The Everyday CookbookEntrées, S ides, Desser ts

and other bas ic ever yday recipes

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