By Staff
Suzanne Langcuster
Franklin County Times
Appreciate the person or people who prepare your meals. Much planning goes into this task.
This week we are going to honor our cooks and give them an assortment of some of our favorite recipes.
Gail Amos gave me a copy of her family's recipe book, and the first two recipes on this recipe page and the Hershey pie at the end of this list are from the Moland Family Recipes.
This recipe book is delightful and full of family stories. Hope you enjoy!
Simple Yeast Rolls
2 c, self-rising flour
1 pkg. yeast
3/4 c. warm water
1/4 c. Crisco
1/4 or 1/2 c. sugar
Combine yeast, sugar and flour. Cut in Crisco and mix with warm water. Roll out and cut with biscuit cutter. Let rise about 30 minutes. Bake at 450 degrees until brown. Spread melted butter over top.
Standard Butter Cake
2 c. sugar
1 c. butter
3 c. self-rising flour
4 eggs
1 c. milk
1 t. vanilla
Cream butter, egg yolk, and sugar. Mix milk and flour. Fold in beaten egg whites. Bake.
Batter can be stored air tight in refrigerator for up to 2 weeks. This is delicious to have on hand to cook a hot cake, eat plain, or pour homemade chocolate or caramel syrup over. It is also wonderful for pineapple upside down cake, which can be prepared in minutes if this is on hand.
Easy Parmesan Chicken
1 (26 oz.) jar spaghetti sauce
6 T. Kraft Parmesan cheese, divided
6 small boneless, skinless chicken breast halves
1 1/2 c. Kraft shredded Mozzarella cheese
Pour sauce into a 9×12 casserole dish. Stir in 4 T. of Parmesan cheese. Add chicken. Turn breasts over and over and make sure sauce is all over the chicken. Cover with foil. Bake at 375 for 30 minutes. Uncover. Top with mozzarella cheese and remaining 2 T. Parmesan cheese. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over cooked pasta. Makes 6 servings.
Breakfast Pizza
Biscuit dough
3 beaten eggs
1/2 c. cheese grated
1/2 c. chopped ham
1 1/2 T. milk
Salt and pepper to taste
Roll out biscuit dough thin. Place in small square pan. Mix remaining ingredients and pour mixture on dough. Bake 20 minutes at 350. May use sausage or bacon.
Pecan Chicken
1 c. sour cream
1/2 c. mayonnaise
2 T. lemon juice
1 t. Worcestershire sauce
1 t. salt
7 c. cooked chicken diced
1 1/2 c. celery diced
1 c. pecans
Combine sour cream, mayonnaise, lemon juice, and Worcestershire sauce and salt. Combine with chicken, celery, and pecans. Serves 10 to 15.
Marshmellow Delight
1 box lime jello
1 c. boiling water
12 marshmallows
1 c. grated American cheese
1 c. chopped pecans
1 small can crushed pineapple
1 c. Cool Whip or 1 small can evaportaed milk
Pour boiling water over Jello mix. Add marshmallows and cheese immediately and stir until all is dissolved and let cool. Add pecans and pineapple. After is sets stir in Cool Whip or whipped evaporated milk. To use evaporated milk, freeze it around the edges then beat until fluffy. Pour into a mold.
Hershey Pie
1 graham cracker crust
6 Hershey Bars
12 oz. Cool Whip
Soften Hershey Bars in Microwave on low for approximately 2 minutes. Stir into defrosted Cool Whip. Spoon into crust. Garnish with semisweet chocolate curls. Chill.
Pesto Crushed Potatoes
1 cup lightly packed fresh parsley leaves
3 cups lightly packed fresh basil leaves
1 cup pure olive oil
3 tablespoons toasted pine nuts
2 teaspoons minced garlic, divided (about 2 cloves)
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1/2 cup grated Parmesan
1 pound small Yukon gold potatoes
Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain immediately, squeeze dry and roughly chop.
In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese and pulse briefly just to mix. Transfer to a bowl and adjust seasoning.
In a large pot filled halfway with cold salted water add the potatoes.
Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance. Drain potatoes through a colander.
In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly.
Check for seasoning, serve and enjoy.