The Nelson Family Cookbook
[Table of Contents
| Dedication
| Breads
| Soups
| Vegetables
| Salads
]
[Main Dishes
| Cake & Frostings
| Cookies, Bars, & Lefse
| Pies & Desserts
]
[ Beverages, Snacks, Jam, & Pickles
| Get a printable copy
| Index
]
MAIN DISHES
Breakfast Casserole
DoLores Kounovsky
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9 x 9 pan |
9 x 13 pan | |
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6
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9
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Eggs
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Spread hash brown potatoes in bottom of baking dish. Mix remaining ingredients well and pour over potatoes. This may be mixed up the night before; covered, and stored in refrigerator overnight. Bake at 350° for 1 hour. | ||
Quiche Lorraine
Deb Stanley
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1 pie shell 8 slices bacon, crisply cooked and drained 4 eggs 1 1/2 cups milk 1/2 teaspoon salt |
2 cups shredded Swiss cheese 2 tablespoons flour 3 slices bacon for bacon curls sprigs of parsley |
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Heat oven to 350°. Combine eggs, milk, and seasoning. Mix well. Toss cheese and add flour. Add cheese mixture and bacon to egg mixture. Pour into pie shell. Bake at 350° for 40-45 minutes. Bacon curls: cook 3 slices bacon until almost crispy. Roll each slice around tines of fork to make curls. Drain on absorbent paper. Arrange with sprigs of parsley in center of quiche. | |
Quiche Lorraine
DyVonne Nelson
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1 deep dish frozen pie shell, thawed 1 cup grated Swiss cheese 3/4 pound browned ground beef (bacon or ham) 1/4 cup chopped onion 1 small can mushrooms 4 eggs 1 pint whipping cream | |
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Beat eggs together; add whipping cream. Pour over other ingredients in pie shell (there may be a little extra). Bake at 425° for 45 minutes. | |
Bacon & Cheese Oven Omelet
Eunice Nelson
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6 slices bacon, cooked, drained, and chopped 6 slices cheese 8 eggs, beaten |
1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper |
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Arrange cheese slices to cover bottom of a buttered 9" pie pan. Beat together eggs, milk, salt, and pepper with a fork. Add crumbled bacon and mix. Pour over cheese. Bake, uncovered, at 350° for 40 minutes. Let stand 5 minutes before cutting. Serves 3 or 4. | |
Egg Casserole
DyVonne Nelson
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12 eggs 4 cups milk 10 oz. Kraft American sharp cheese, shredded |
1 box Catherine Clark herb seasoned croutons 1 cup finely chopped ham or bacon bits |
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Use 2 1/2 quart casserole or 9 x 13 pan. Mix cheese and ham. Put croutons in buttered dish. Add ham and cheese. Beat eggs and milk together. Pour over other ingredients and let set in refrigerator overnight. Bake at 350° for one hour or so. Let set 10 minutes before serving. | |
Eggs Benedict
Jill Kounovsky
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English muffins Canadian bacon or ham |
4 eggs Hollandaise Sauce (see next recipe) |
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Split 2 English muffins and place in baking sheet with 8 slices of ham. Bake at 350° for 10-15 minutes. Poach 4 eggs and keep warm while making Hollandaise Sauce. Pour sauce over English muffin, ham, and poached egg. | |
Hollandaise Sauce
Jill Kounovsky
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1/2 cup butter 1 tablespoon lemon juice |
1 tablespoon water 3 egg yolks, slightly beaten |
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Place butter in 2-cup measure. Microwave for 1 minute to 1 minute, 15 seconds or until partially melted. Stir until completely melted. Add lemon juice and water. Gradually beat in egg yolks with fork. Microwave uncovered for 45 seconds; stir. Microwave uncovered 30 seconds to 1 minute longer, stirring every 15 seconds until thickened. Do not overcook or sauce will curdle. Cover and refrigerate remaining sauce. | |
Oven Porcupine Meatballs
Deb Stanley
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1 pound ground beef 1/2 cup uncooked regular rice 1/2 cup water 1/3 cup chopped onions 1 teaspoon salt 1/2 teaspoon celery salt |
1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1 can (15 oz.) tomato sauce 1 cup water 2 teaspoons Worcestershire sauce |
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Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salts, garlic powder, and pepper. Shape mixture into meatballs. Place meatballs in ungreased, 8 x 8 x 2 baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45 minutes; uncover and bake 15 minutes longer. | |
No-Fry Barbecue Beef Meatballs
Kim Toney
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Meatballs: 2 1/2-3 pounds hamburger 2 slices bread, crumbed 1/4 cup crushed soda crackers 1/4 cup milk 2 eggs 1 tablespoon soy sauce 1/4 cup crushed bacon (beef) 1 teaspoon salt 1/4 teaspoon pepper |
1 medium onion, chopped 1 (4 oz.) can mushrooms, drained and chopped Cheddar or American cheese, cubed Sauce: 2 cans tomato soup 2 1/4 cups brown sugar 3/4 cup white vinegar 2 teaspoons dry mustard 1 teaspoon soy sauce |
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Mix meatball ingredients, except cheese well. Use hamburger mixture the size of walnut, flatten, and add one cube cheese. Make into meatballs. Pack singly into 9 x 12 Teflon pan. Bake 15 minutes in 350° oven. Mix sauce ingredients well. Drain excess fat from meatballs. Pour sauce over all. Cover with aluminum foil and bake 45-50 minutes. Serve hot over rice. | |
Meatballs in Mushroom Gravy
Eunice Nelson
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1 1/2 pounds ground beef 2 eggs 1 teaspoon salt pepper to taste 3 tablespoons chopped onion |
1/3 cup quick oats 1/3 cup milk 1 can cream of mushroom soup 1 beef bouillon cube 2/3 cup water (may need to add more) |
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Combine first 5 ingredients; mix well. Add oatmeal and milk. Shape into 1 1/2" balls. Roll in flour and brown in hot oil or shortening. Place in casserole and pour soup mixed with water and bouillon cube over meatballs. Bake covered for 1 hour at 350°. | |
Swedish Meatballs
Kim Toney
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4 or more tablespoons butter or margarine 1 medium onion, minced 3 pounds ground beef 2 cups fresh bread crumbs 1/8 teaspoon ground mace 2 eggs 2 cups half-and-half |
salt 1/4 cup all purpose flour 1 teaspoon sugar 1/8 teaspoon pepper 1 cup water chopped parsley for garnish |
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Begin about 1 1/4 hours before serving. In 12-inch skillet over medium heat, cook onion in 2 tablespoons butter until tender, stirring occasionally. In large bowl, mix onion, ground beef, bread crumbs, mace, eggs, 3/4 cup half-and-half, and 2 teaspoons salt. Shape beef mixture into 1-inch meatballs. In same skillet over medium-high heat, in 2 more tablespoons butter, cook meatballs, one-fourth at a time, until browned on all sides, removing meatballs to bowl as they brown and adding more butter if necessary. Into drippings in skillet over medium heat, stir flour, sugar, pepper, and 1/2 teaspoon salt until blended. Gradually stir in water and remaining 1 1/4 cups half-and-half, stirring to loosen brown bits from bottom of skillet; cook, stirring constantly, until mixture is thickened and boils. Return meatballs to skillet; simmer, covered, about 15 minutes to blend flavors, stirring occasionally. Spoon meatballs into chafing dish. Sprinkle with chopped parsley. | |
Swedish Meatballs
DyVonne Nelson
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1 pound beef hamburger (12 meatballs) 1/2 cup milk 1 beaten egg 1/2 cup crushed bread crumbs |
Chopped onions Salt & pepper 1/2 teaspoon ginger 1/2 teaspoon curry powder |
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Knead meat. Add egg, milk, and bread crumbs. Add seasonings and mix. Shape into small balls. Flour lightly and brown in shortening. Cook about 35 minutes at low temperature. Can make gravy with pan drippings and milk or water. | |
Spicy Meatballs
Joyce Mueller
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Sauce: 1/4 pound butter or margarine 1/2 cup vinegar 1/4 medium onion, chopped 3/4 teaspoon sugar 1/2 cup ketchup 1/2 cup water 1/2 teaspoon dry mustard 1/4 teaspoon garlic powder 1 tablespoon lemon juice or Realemon |
Meatballs: 1 pound ground beef 1 teaspoon Accent (optional) 1 teaspoon salt 1 small onion, chopped fine 1/2 cup soft bread crumbs 1/4 cup milk |
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Prepare sauce and put in crockpot to simmer while preparing meatballs. Mix meatball ingredients and form into 1-inch meatballs. Place on broiler pan and bake at 400° for 10 to 15 minutes. Put into sauce and cover, cook on low 4-6 hours. Serve with toothpicks. This recipe may be doubled and will serve 12 or more. | |
Saucy Little Meatloaves
Harriet Stanley
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1 pound lean ground beef 3/4 cup oatmeal 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup chopped onion |
3/4 cup milk Topping: 3/4 cup ketchup 1 tablespoon brown sugar 1 tablespoon mustard |
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Mix meat, oatmeal, salt, pepper, onion, and milk. Make into 6-8 individual loaves and spread each with mixture of ketchup, brown sugar, and mustard. Bake at 350° for about 40 min. Along with this I make Spaghetti Corn first. | |
Spaghetti Corn
Harriet Stanley
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1 can cream style corn 1 can whole kernel corn with juice 1 cup broken up spaghetti |
1 cup diced cheese (Monterey Jack is good) 1 stick (1/2 cup) butter 2 teaspoons chopped onion |
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Stir together and put in buttered casserole dish. Bake at 350° for 30 minutes with lid on and 30 more minutes with lid off. After you have this in the oven, then you can make the Saucy Little Meatloaves and bake at the same time. | |
Crustworthy Meat Loaf
Kim Toney
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1 loaf frozen bread dough 2 eggs 1 1/2 pounds ground beef 1 1/2 cups bread crumbs |
1 (8 oz.) jar Cheez Whiz 3/4 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper |
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Thaw bread dough in refrigerator overnight. Cover; let stand on floured surface at room temperature 1 hour. Reserve 1 tablespoon egg for glaze. Combine remaining ingredients; mix. Shape into 9 x 4 loaf in shallow baking pan. Bake at 350° for 45 minutes. Drain. Press dough onto bottom of greased 15 1/2 x 10 1/2 pan. Place meat loaf in center of dough. Fold dough ends over loaf. Cut 6 strips of dough on each side of loaf; cross over top. Brush with egg. Bake at 350° for 30 minutes. 6-8 servings. Serve with additional heated process cheese spread, if desired. | |
Beefburger Specials
Eunice Nelson
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1 pound ground beef 3 tablespoons catsup 1 teaspoon prepared mustard 1 small onion, finely chopped |
1 teaspoon salt 1/2 cup soft bread crumbs 1/4 cup milk 1 1/2 teaspoons Worcestershire sauce |
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Combine all ingredients. Shape into 4 large (1 1/2" thick) patties. Broil about 6 minutes on each side until browned on the outside. Serves 4. | |
Peppy Hamburger Steaks
Kim Toney
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1 1/2 pounds hamburger 1/2 cup soft bread crumbs 1/4 cup evaporated milk 1 teaspoon salt 1/2 teaspoon pepper 1 egg |
1 medium onion, cut in 4 slices 4 green pepper rings 1 1/2 cups tomato juice 1/3 cup catsup 1 teaspoon prepared mustard Worcestershire sauce |
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Mix hamburger, bread crumbs, milk, salt, pepper, and egg. Shape into four thick steaks. Brown on both sides in greased skillet. Pour off fat and sprinkle a few drops of Worcestershire sauce on each steak. Top with a slice of onion and a green pepper ring. Mix tomato juice, catsup, and mustard. Pour over steaks. Bring to a boil, reduce heat, and simmer, covered for 15 minutes. | |
Baked Taco Casserole
Kathryn Stanley
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2 pounds ground beef 1 (8 oz.) can tomato sauce 1 teaspoon garlic powder 2 cups sour cream 2 cups grated cheese (colby/jack mix is good) |
2 (15 oz.) cans chile beans 1 medium jar of picante sauce, mild or med. 2 cups broken tortilla chips chopped tomatoes shredded lettuce |
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Brown beef and drain. In large bowl, mix the beans, picante sauce, tomato sauce, and garlic salt. Put in microwave and heat through. Add drained beef. Put crushed chips in bottom of deep cake pan, spread beef and bean mixture over the top of chops. Spread sour cream over that mixture, sprinkle cheese on top. Bake 1/2 hour (or until cheese bubbles) at 325°. After it is baked you can put tomatoes and lettuce on top. This is a crowd pleaser. I use it at brandings, family dinners, or just when I need something quick and easy for supper! | |
El Dorado Beef
Gary Nelson
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1 1/2 - 2 pounds ground beef 1 large onion, chopped 1 1/2 cups black olives, chopped 24 oz. can tomato sauce Garlic powder One bag of taco chips, crushed |
1 1/2 cups cottage cheese 1 1/2 cups sour cream 1 large can diced chilies one pound jack or colby cheese 2 jalapeno peppers |
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Brown ground beef, add next four items and cook until onions are tender. Put crushed bag of taco chips in bottom of 9 x 13 pan. Add cooked meat sauce. Top with cottage cheese. Top with sour cream. Spread diced chilies. Grate cheese and put on top. Slice jalapeno peppers and put on top. Bake 35 minutes at 350°. | |
Beans with Hamburger
Olive Jacobson
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1/2 pound bacon, fried and diced 1 small onion, chopped 1 pound hamburger, browned 2 (1 pound each) cans pork and beans 1/2 cup molasses |
1/2 cup catsup 1/2 teaspoon dry mustard dash of Worcestershire sauce salt to taste |
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Brown bacon until crisp. Remove from pan and sauté onion and hamburger in bacon drippings. Drain if there is too much liquid. Combine all ingredients and place in casserole. Bake uncovered in 350° oven for 45 minutes. This is a favorite with Jacobson kids. | |
Three Bean Casserole
DoLores Kounovsky
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1 large can baked beans 1 can western-style beans (spicy) 1 can kidney beans, drained 1 can great northern beans 1/2 cup catsup 1/2 cup brown sugar |
1 teaspoon vinegar 1 teaspoon dry mustard 1 medium onion, chopped 1 pound hamburger 1 pound bacon 1 tablespoon hickory bar-b-q sauce |
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Brown hamburger and onion. Fry bacon and crumble. Mix all ingredients together. Bake one hour at 350°. Can be cooked in crock pot for 2-4 hours. | |
Chili
Olive Jacobson
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3 pounds hamburger 2 cans tomato soup 2 cans water 1 large diced green pepper 1 tablespoon salt |
2 cans kidney beans, drained tobasco sauce 2 tablespoons chili powder (or more) 1 large onion or dried onion flakes |
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Brown hamburger and drain. Add other ingredients. Put all together in crock pot. Let cook for several hours. | |
Hamburger Casserole in Crockpot
DyVonne Nelson
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2 large potatoes, sliced 2 or 3 large carrots, sliced 1 (#2) can peas, drained 3 medium onions, sliced |
2 celery stalks, sliced 1 1/2 pounds hamburger, browned 1 can tomato soup 1 can water |
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Place layers of vegetables in order given in crock pot. Season each layer with salt and pepper. Put hamburger on top of celery. Mix soup with water and pour on top. Cover; set at low temperature for 6-8 hours. Stir occasionally. | |
Tator Tot Hotdish
Eunice Nelson
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2 pounds hamburger, browned 1 small box frozen peas tator tots, enough to cover top of casserole onion to taste |
Velveeta cheese, sliced 1 can cream of chicken soup 1 can cream of mushroom soup |
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Preheat oven to 325°. Place hamburger in a 9 x 13 pan. Add onion, peas, cheese, and tator tots in layers. Mix the undiluted soups together and spread over the other ingredients. Bake for 1 1/2 hours. Also good reheated. | |
Potato Patch Casserole
Joyce Mueller
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1 pound ground beef 1/2 cup chopped onion 1 egg 1/4 cup milk 1/4 cup dry bread crumbs 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon celery salt oil for browning |
2 tablespoons margarine 2 tablespoons flour 1 cup milk 1 1/4 teaspoons salt dash of pepper 1/2 pound Velveeta, cubed 4 cups sliced potatoes 1 (10 oz.) package frozen peas and carrots, thawed |
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Heat oven to 350°. Combine meat, onion, egg, milk, bread crumbs, and seasonings; mix lightly. Shape into 10 meatballs; brown in oil. Make white sauce with margarine, flour, milk, and seasonings. Add cheese; stir until melted. Combine potatoes and peas and carrots; place in 12 x 8-inch baking dish. Arrange meatballs around edge of dish; cover with cheese sauce. Cover dish with aluminum foil; bake at 350° for one hour. Uncover; continue baking 30 minutes. Serves 4-6. | |
Hot Dish
DyVonne Nelson
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5 raw potatoes 1 pound ground beef 1 onion, minced |
1 can vegetable-beef soup 1 can cream of mushroom soup |
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Slice potatoes in buttered baking dish. Crumble raw ground beef over potatoes. Add minced onion. Mix the two cans of soup and pour over all. Bake in 350° oven for 1 1/2 hours. May increase potatoes and meat. | |
Quick Chili-Rice Dinner
Carmen & Bill Biddle
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1 pound ground beef 1/3 cup chopped onion 1 tablespoon chili powder 1 (10 oz.) package Birds Eye sweet whole kernel corn |
1/2 teaspoon dry mustard 1 cup diced green pepper 1 (15 oz.) can tomato sauce 1/2 cup water 1 cup Minute Rice |
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Brown beef and onion. Add spices, corn, green pepper, tomato sauce, and water. Cook and bring to a full boil, stirring occasionally. Stir in rice; reduce heat, cover and simmer for 5 minutes. Sprinkle with cheese. | |
Beef Stuffed French Bread
Eunice Nelson
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1 1/2 pounds ground beef 2 tablespoons oil 2 (8 oz.) cans tomato sauce 1/2 cup chopped onion 1/4 cup parsley, chopped 1 1/4 teaspoon Italian seasoning 1 beef bouillon cube |
1 clove garlic, chopped 1 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese 1 egg, slightly beaten 1/4 cup mushrooms, chopped 1 loaf French bread |
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Brown ground beef in oil, stirring constantly. Drain beef, then add tomato sauce, onion, parsley, Italian seasoning, bouillon cube, and garlic. Heat to boiling, reduce heat, and simmer 20 minutes. Cool 5 minutes. Stir in cheeses, egg, and mushrooms. Cut a 1 1/2" horizontal slice off top of French bread loaf. Remove center portion of bread, leaving 1" sides of bread shell. | |
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Put beef mixture in loaf and wrap in a large piece of buttered aluminum foil. Bake at 300° for 30 minutes. Remove foil. If desired, sprinkle with 1/4 cup shredded mozzarella cheese and return to oven for 5 minutes, or until cheese melts. Serves 3 or 4. | |
Snappy Barbecue Beef Sandwiches
Harriet Stanley
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1 beef chuck roast (4 pounds-can use less) 1 cup ketchup 1 cup barbecue sauce 4 cups chopped celery 2 cups water 1 cup chopped onions |
2 tablespoons vinegar 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1 teaspoon chili powder 1 teaspoon garlic 1 teaspoon salt |
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Put beef in slow cooker. Combine other ingredients and pour over beef. Cook all day on low. I mix the ingredients the night before. You can delete or add any seasonings you like or don't. Have on hand rolls of some sort. Shred beef slightly and make sandwiches. | |
Swiss Steak
Olive Jacobson
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1 can mushroom soup 1 can cream of mushroom soup 1 can water 1 large onion, chopped or 3 tablespoons dried minced onion 1 large can tomatoes--juice and all 1 green pepper, cut into pieces |
1 cup celery pieces 3 pound cubed steak 1/2 cup flour 1 teaspoon sage 1/2 teaspoon pepper 1 teaspoon salt |
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Mix and heat soups, water, onion, tomatoes, green pepper, and celery in a large kettle. Cut steak into serving size pieces. Roll in mixture of flour, sage, pepper, and salt. Brown steak pieces in hot oil in frying pan. Add steak to soup mixture in large kettle. I add a little water to frying pan to loosen drippings and add that to kettle also. Bake 2 hours in 325° oven. Freezes well. | |
Swiss Steak
Carmen & Bill Biddle
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1 cup flour 2 teaspoons salt 1/4 teaspoon pepper Steak 1 can celery soup |
1 can mushroom soup 1 can water 1 green pepper, finely chopped 1 onion, finely chopped 2 tomatoes |
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Roll steak in mixture of flour, salt, and pepper, then pound. Brown steak and place in heavy kettle with other ingredients. Add browning mixture. Put in the oven at 300-310° for 2-3 hours. | |
Slow-Cooked Pepper Steak
Kim Toney
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1 1/2 - 2 pounds round steak 2 tablespoons oil 1/4 cup soy sauce 1 cup chopped onion 1 garlic clove, minced 1 teaspoon sugar 1/2 teaspoon salt |
1/4 teaspoon pepper 1/4 teaspoon ground ginger 1 can (16 oz.) tomatoes with liquid, cut up 2 large green peppers, cut into strips 1/2 cup cold water 1 tablespoon cornstarch cooked noodles or rice |
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Cut beef into 3" x 1" strips; brown in oil in skillet. Transfer to slow cooker. Combine next 7 ingredients and pour over beef. Cover and cook on low for 5-6 hours, until meat is tender. Add tomatoes and green pepper; cook on low 1 hour longer. Combine the cold water and cornstarch to make a paste, stir into liquid in slow cooker and cook on high until thickened. | |
Barbecued Brisket
Gary Nelson
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1 (6 pound) beef brisket 6 cups water or enough to cover meat 1 can (12 oz.) beer |
1 onion, sliced Barbecue Sauce (see following recipe) |
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Combine all ingredients in Dutch oven just large enough to hold the brisket. Bring to a boil; reduce heat. Cover and simmer about 4 hours or until brisket is fork-tender. Allow to cool to lukewarm in cooking liquid. Transfer brisket to plastic container; add 1 cup barbecue sauce. Cover and refrigerate up to 48 hours. Cook over medium hot coals about 15 minutes on each side, basting frequently with additional sauce. Makes 12-16 servings, about 270 calories per 4-ounce serving. | |
Barbecue Sauce
Gary Nelson
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4 cups ketchup (about two 24-oz. bottles) 1/2 cup cider vinegar 2 tablespoons chili powder 1/4 cup brown sugar 3 bay leaves 2 cups finely chopped onions |
1/2 cup Worcestershire sauce 1 cup butter or margarine 6 garlic cloves, crushed 1/2 teaspoon red pepper flakes 1/2 teaspoon liquid smoke 4 1/2 cups beer |
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Combine all ingredients in large stainless steel or enamel saucepot. Bring to a boil. Reduce heat; simmer 1 hour. Remove bay leaves. Store in covered containers in refrigerator overnight to allow flavors to mellow. Can be made ahead up to 1 month in advance. Makes about 10 cups, 20 calories per tablespoon. | |
Barbecued Spareribs
Gary Nelson
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12 pounds pork spareribs water |
Barbecue Sauce (see previous recipe ) |
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Place ribs in large Dutch oven; cover with water. Bring to a boil. Cover and reduce heat; simmer 45 minutes. Remove from liquid. Place in a large roasting pan; slather about 3 cups barbecue sauce on ribs. Cover and refrigerate up to 24 hours. Remove ribs from sauce. Baste with sauce from pan and cook over medium coals 15 to 20 minutes on each side, basting every 5 minutes with additional sauce. Serve with remaining sauce. Makes 12 servings. | |
Barbecued Ribs
Gary Nelson
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1 tablespoon (or less) celery seed 1 tablespoon chili powder 1/4 cup brown sugar 1 tablespoon salt |
1 teaspoon paprika 2 1/2 pounds country style ribs 1 (8 oz.) can tomato sauce 1/2 cup vinegar |
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Combine celery seed, chili powder, sugar, salt, and paprika. Spread 1/3 of the mixture over ribs. Heat in oven for 10-15 minutes at 250°. Add tomato sauce and vinegar to remaining mixture. Heat mixture and brush over ribs often while grilling over low fire for 40-60 minutes. | |
Ranch Ribs
Joyce Mueller
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3-4 pounds loin back ribs or spareribs sawed in two strips, about 3" wide 1 cup ketchup 1 tablespoon Worcestershire sauce 2-3 dashes hot pepper sauce (optional) |
1 cup water 1/4 cup vinegar 1 tablespoon sugar 1 teaspoon salt 1 teaspoon celery seed |
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Season ribs with salt and pepper; place in shallow roasting pan, meaty side up. Roast in 450° oven for 30 minutes. Lower temperature to 350°; continue baking 30 minutes more. Spoon off excess fat. Combine remaining ingredients; bring to boiling and pour over ribs. Continue baking at 350° about 45 minutes or until ribs are tender, basting with sauce every 15 minutes. If sauce gets too thick, add more water. Makes 4 servings. | |
Barbecue Sauce
Amy Jacobson
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1 cup ketchup 2 tablespoons lemon juice 1 tablespoon cider vinegar 1/4 cup brown sugar 2 teaspoons prepared mustard 1 teaspoon salt |
1/2 to 1 teaspoon hot pepper sauce 1 bay leaf 1 garlic clove, minced 1/2 cup water 2 teaspoons Worcestershire sauce |
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Combine all ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard by leaf. Yield: 1 1/2 cups. | |
Lamb Kabobs
DoLores Kounovsky
Can also be made with pork, beef, venison, chicken, or turkey.
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1 cup cooking oil 2/3 cup cider vinegar 2 tablespoons Worcestershire sauce 1/2 medium onion, finely chopped 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dried basil |
1/2 teaspoon marjoram 1/2 teaspoon dried rosemary 2 1/2 pounds boneless lean lamb, pork, beef, venison, chicken, or turkey, cut into 1 1/2 to 2" cubes large rolls or buns |
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In a glass or plastic bowl, combine first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally. When ready to cook, thread meat on metal skewers and grill over hot coals until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on rolls or buns. Yield: 8 servings. | |
Pork Chops & Stuffing
Joyce Mueller
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4 to 6 pork chops 3 cups soft bread cubes 2 tablespoons chopped onion 1/4 cup chopped celery 1/4 cup melted butter or margarine |
1/4 cup water 1/4 teaspoon poultry seasoning 1 can cream of chicken or cream of mushroom soup (we prefer chicken) 1/3 can water |
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Brown chops on both sides; place in shallow baking dish. Sauté onion and celery in butter. Lightly mix with bread cubes, 1/4 cup water, and poultry seasoning to make stuffing. (To save time I often use stuffing mix such as Stove Top for the stuffing.) Place a mound of stuffing on each chop. Blend soup and water; pour over. Bake at 350° for 1 hour or until tender. | |
Szechuan Pork
Jill Kounovsky
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1 pound pork boneless loin or leg 1 tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon ground red pepper (cayenne) 3 cups broccoli flowerets or 1 package (16 oz.) frozen broccoli, thawed and drained |
1 clove garlic, finely chopped 2 small onions, chopped 1 can (8 oz.) whole water chestnuts, drained 1/4 cup chicken broth 1/2 cup peanuts 2 cups hot cooked rice |
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Trim fat from pork loin. Cut pork across grain into 1" cubes. Toss pork, soy sauce, cornstarch, red pepper, and garlic in 3-quart casserole. Cover tightly and refrigerate for 20 minutes. Microwave tightly covered on high 9-10 minutes, stirring after 4 minutes, until pork is no longer pink. Stir in broccoli, onions, water chestnuts, and broth. Cover tightly and microwave 6-8 minutes, stirring after 3 minutes, until broccoli is crisp-tender. Stir in peanuts. Serve with rice. Makes 4 servings. | |
Pork Roast with Mustard Sauce and Honey Apples
Carmen & Bill Biddle
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1 tablespoon rubbed sage 1/4 teaspoon dried whole marjoram 2 tablespoons soy sauce 2 cloves garlic, minced |
1/2 cup Dijon mustard 1 (5 pound) rolled boneless pork loin roast Honey Apples (see next recipe) |
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Combine sage, marjoram, soy sauce, garlic, and mustard in a small bowl. Mix well. Place roast, fat side up, in a shallow roasting pan; spread with mustard mixture. Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, at 325° for 2-2 1/2 hours or until thermometer registers 160°. Serve with Honey Apples. Yield: 10-12 servings. | |
Honey Apples
Carmen & Bill Biddle
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4 Granny Smith Apples 1/2 cup honey 1/4 teaspoon salt |
1/4 teaspoon ground cinnamon 2 tablespoons cider vinegar |
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Peel, core, and slice apples into 1/2-inch-thick slices. Set aside. Combine honey, salt, cinnamon, and vinegar in a large saucepan; bring to a boil. Add apples; reduce heat, and simmer 10 minutes. Yield: about 2 cups. | |
Ham Balls
Kathryn Stanley
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6 pounds ham loaf 3 eggs 3 cups graham cracker crumbs 2 cups milk |
2 cans tomato soup 1 1/2 cups brown sugar 3/4 cup vinegar 2 teaspoons dry mustard |
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Combine ham loaf, eggs, graham cracker crumbs, and milk. Shape into balls (1/4 - 1/2 cup mixture to each ball). Put into baking dish, pour sauce of soup, sugar, vinegar, and mustard over them. Bake 1 hour at 350°. Marty LOVES these. They also freeze well and are great to take to a potluck. | |
Kim's Ham & Broccoli Scallope
Kim Toney
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White sauce: 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 2 1/2 cups milk |
2 potatoes broccoli (fresh-if frozen, cook partially) 1 cup cheddar cheese 1 cup ham onion slices bread |
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Prepare white sauce: Melt butter; add salt, pepper, and flour. Add milk and heat to boiling, stirring constantly. Boil one minute. In greased 9 x 13 pan, place 2 slices bread (crumbed), potatoes, broccoli, ham, onions, and cheese. Pour white sauce over top and cover with bread crumbs. Bake at 350° for 60 minutes. | |
Ham & Macaroni Bake
Kim Toney
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2 1/2-3 cups medium shells 1 can cream of chicken soup 1 can milk 1/4 pound Virginia baked ham, cut up |
salt & pepper onion Velveeta cheese, cubed |
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Cook noodles according to package directions. Drain; place in 9 x 13 pan. Mix soup with milk and mix with shells. Mix in ham, salt, pepper, and onion. Top with cubed cheese. Bake, covered, at 350° for 30 minutes. Uncover and continue baking for 15 minutes more. | |
Sausage & Pepper Hotdish
Kim Toney
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1/2 pound uncooked spaghetti 2-2 1/2 cups spaghetti sauce 3 Italian sausages, removed from casings 2 green peppers, chopped |
1 jar (7 oz.) roasted red peppers, drained & chopped (optional) 4 oz. mozzarella cheese, cubed 1/4 teaspoon red pepper flakes |
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Lightly grease spaghetti casserole. Boil spaghetti 10 minutes or until tender. Rinse and drain. Toss with sauce in pan. Meanwhile, cook sausage over medium heat 5 minutes or until fully cooked. Remove with slotted spoon and add to spaghetti. Cook green peppers in drippings 3 minutes or until tender. Add peppers and remaining ingredients to spaghetti and toss. Cook at 350° uncovered for 45 minutes. | |
Kumla
Olive Jacobson
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12 cups ground raw potatoes 3 cups oatmeal 4-5 cups flour |
ham ham broth butter |
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Mix potatoes, oatmeal, and flour together with hands, using a lifting motion. Form into balls about the size of a potato. Put a chunk of ham into center of ball. Drop into hot ham broth. Cook 30-40 minutes. Serve with melted butter | |
Kumla
Gladys Nelson, as written to her daughter, Joyce Mueller
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January 25, 1980 |
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Dear Joyce and all, ...You asked how to make Kumla. First you have to have some broth. If you happen to have some ham bone, then boil that till the meat comes off. We use picnic ham and that has quite a bit of flavor left in it when done. Now the Kumla is just raw potatoes ground in a meat grinder. Then add salt to taste and flour till it gets stiff enough to handle with your hands. I usually take a little piece of ham and put in the center of each Kumla. Then when you get them done put them on the table and eat them. Good Luck! You can melt butter to put over them when you eat them... Love, Mom & Dad |
Herb Chicken
Kim Toney
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1 chicken, cut up 3/4 cup cooking sherry 1/4 cup salad oil 2 tablespoons water |
2 cloves garlic, mashed 1/4 teaspoon ginger 1/2 teaspoon Italian seasoning 1 tablespoon brown sugar |
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Place chicken in 8 x 8 pan. Combine rest of ingredients in small bowl and mix well. Pour over chicken. Cover tightly with foil and bake at 375° for 1 hour. Uncover and continue to bake for 1/2 hour or until well browned. Baste every 15 minutes after uncovering. Serve with rice. | |
Curry Chicken
Kim Toney
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1 can cream of chicken soup 3/4 cup mayonnaise 3/4 teaspoon curry Broccoli spears |
4 chicken breasts, skinned and boned 1 cup grated cheddar cheese 1 cup bread crumbs Steamed rice |
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Combine soup, mayo, and curry in sauce pan; simmer on low. In baking pan, lay broccoli along bottom of pan, then lay breasts on top. Cover with sauce. Bake at 400° for 25 minutes. Then cover with bread crumbs and cheese. Bake for 5-10 minutes or until brown. | |
Herbed Chicken Breasts
Carmen & Bill Biddle
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3 tablespoons plus 1 1/2 teaspoons butter or margarine, melted 1 tablespoon grated onion 1 large clove garlic, crushed |
1/2 teaspoon dried whole rosemary 1/4 teaspoon rubbed sage 1/8 teaspoon dried whole marjoram 1/8 teaspoon hot sauce |
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1 teaspoon dried whole thyme 1/2 teaspoon salt 1/2 teaspoon pepper |
4 large chicken breast halves, boned 1 tablespoon plus 1 1/2 teaspoons chopped fresh parsley (optional) |
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Combine melted butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot sauce in a small bowl, stirring well. Dip each chicken breast half in sauce, coating well. Tuck edges of chicken breasts under; place chicken, skin side up, in a greased 8-inch square baking dish. Bake at 425° for 20 minutes or until chicken is done, basting occasionally with sauce. Garnish with fresh parsley, if desired. Yield: 4 servings. | |
Chicken Divan
Deb Stanley
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1 teaspoon lemon juice Place broccoli in bottom of greased casserole, spear ends to outside. Layer cubed chicken and sprinkle rice over chicken. Salt and pepper. Combine soup, mayo, lemon juice, and curry powder. Pour soup mixture over top. Sprinkle with cheese. Combine crumbs with butter; sprinkle over cheese. (Shortcut--use seasoned croutons.) Top with slivered almonds. Bake at 350° for 45 minutes with aluminum foil on top, then another 15 minutes uncovered. Let stand 5-10 minutes, then serve. | |
Chicken & Rice
Kim Toney
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1 can cream of chicken soup 1 can regular milk 3/4 cup uncooked rice |
onion soup mix 4 pieces chicken |
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Mix soup and milk; reserve 1/2 cup of mixture. Add rice, half of dry soup mix to soup mixture; pour into ungreased baking dish. Place chicken on top and pour reserved soup mixture over and add remaining onion soup. Bake at 350° for one hour covered; uncover and bake 15 minutes more. | |
Poulet Sauté a la Bordelaise
(Chicken in a Sauce)
Gary Nelson
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Frying chicken 6 tablespoons butter 2 tablespoons vegetable oil 14-16 whole shallots or white onions salt pepper |
2 bay leaves 1 teaspoon lemon juice 1 (9 oz.) package frozen artichoke hearts, defrosted and drained 1/2 cup chicken stock |
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Melt 4 tablespoons butter and 2 tablespoons vegetable oil. Brown chicken. Remove to plate. Add onions, shaking pan to color them slightly. Pour off all but a thin film of fat and return chicken to skillet. Season with salt and pepper and bay leaves. Cover; cook over high heat until fat spatters. Reduce heat and cook chicken slowly. Melt remaining butter. Stir in lemon juice. Season with salt; cover. Add artichokes. Cook for 10-15 minutes. Remove chicken. Pour chicken stock in skillet. Boil 2-3 minutes until reduced to about 1/3 cup. Pour over chicken and serve. | |
Honey & Orange Glazed Chicken
Kim Toney
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2 chickens, cut up 1 medium onion, sliced 2 cloves garlic, minced 1/2 cup orange juice 1/4 cup honey 1 tablespoon Dijon-style mustard |
2 tablespoons red wine vinegar (or red vinegar & oil salad dressing) 1 teaspoon ground ginger 1 teaspoon dried thyme salt |
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Place chicken in a large skillet over medium-high heat. Cook until nicely browned on all sides, about 8 minutes. Place in 9 x 13 pan. Drain all but 1 tablespoon chicken fat. Reduce heat to medium; add onions and garlic. Sauté about 3 minutes. Stir in all remaining ingredients except salt. Mix well. Pour over chicken and bake, uncovered, 30-45 minutes, basting occasionally. Season with salt and serve. | |
Teriyaki Chicken
Gary Nelson
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Skinned boneless chicken breasts 1 cup soy sauce 1 cup sugar 3-4 green onions, chopped 1-2 cloves garlic, crushed Grated yellow onion (not much) |
2" finger ginger, grated 1 teaspoon sesame seeds Black pepper Chili pepper 1 tablespoon sesame oil |
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Mix all ingredients except chicken in bowl. Stir well to get sugar mixed in. Pour over chicken in flat dish. If necessary, turn chicken after half the marinating time. Marinate chicken breasts 20-45 minutes. Barbecue over medium heat, not long--don't want to overcook. Can baste with marinade if you want to. | |
No Peek Skillet Chicken
Kim Toney
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2 tablespoons olive oil 2 1/2 pounds chicken 1 can (14 1/2 oz.) whole tomatoes, undrained 1 jar (4 1/2 oz.) sliced mushrooms, drained |
1 clove garlic, minced 1 envelope onion soup mix Hot cooked noodles |
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Heat oil and brown chicken; drain. Stir in tomatoes, mushrooms, and garlic combined with soup mix. Simmer 45 minutes until chicken is done. Serve over hot noodles. | |
Microwave Chicken-Noodle Casserole
Greta Jacobson
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4 oz. noodles 1 (103/4 oz.) can cream of mushroom soup 3/4 cup milk 1/4 pound mild cheddar cheese, grated (1 cup) 1/3 cup chopped green pepper |
2 tablespoons chopped pimento 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups cooked, diced chicken 3/4 cup crushed potato chips |
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On cooktop, cook noodles according to package directions. Drain. Combine noodles with remaining ingredients, except potato chips, in a 2 1/2-quart casserole. Mix well. Cover; cook in microwave on high for 10 minutes, stirring after half the cooking time. Stir. Sprinkle with potato chips. Brown 5-6 minutes or until top is browned as desired. | |
Parmesan Chicken
Kim Toney
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1 chicken, cut up 1/2 cup grated parmesan cheese 1/2 teaspoon salt 1/4 cup flour dash of pepper |
1 teaspoon paprika 1 tablespoon milk 1/4 cup margarine, melted 1 egg, beaten |
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Heat oven to 375°. Combine cheese, flour, and salt. In separate container, combine egg, paprika, and milk. Dip chicken in egg mixture and coat with cheese mixture. Put chicken in pan. Pour margarine over. Sprinkle with pepper and bake 1 hour (covered for 45 minutes). | |
Chicken Bundles
Kim Toney
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1 (3 oz.) package cream cheese 2 tablespoons melted oleo 2 cups cooked, cubed chicken 2 tablespoons chopped green onions |
1/2 teaspoon pepper 2 tablespoons milk 2 packages crescent rolls Croutons, crushed |
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Mix cream cheese, oleo, chicken, onions, pepper, and milk. Unroll rolls and press each pair into a square. Place 2 heaping tablespoons on each square. Fold dough over and seal edges. Roll each in melted oleo and then in crushed croutons. Bake with sealed side down for 20 minutes at 350°. | |
Tuna Casserole
Carmen & Bill Biddle
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2 cups cooked macaroni 1 can cream of mushroom soup 1 can cream of chicken soup Bread crumbs |
4 oz. Velveeta cheese 6 1/2 oz. tuna fish 3 tablespoons margarine |
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Dice Velveeta cheese. Mix all ingredients except bread crumbs. Place in casserole dish. Sprinkle bread crumbs on top and bake at 350° for 30-45 minutes, until cheese melts. Serves 4. | |
Maui Sunset Grill
Gary Nelson
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4 fish steaks (halibut, sea bass, or salmon) about 3/4" thick 1/2 cup bottled teriyaki marinade and sauce 2 tablespoons papaya nectar 1 tablespoon fresh cilantro (Chinese parsley) 1 teaspoon vegetable oil Non-stick cooking spray 1/2 cup chopped macadamia nuts or toasted almonds |
Maui Sunset sauce: 1/3 cup reserved marinade 1/3 cup papaya nectar 1/4 cup water 1 1/2 teaspoons cornstarch 1 teaspoon sugar |
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Place fish steaks in single layer in large shallow pan. Blend teriyaki sauce, papaya nectar, cilantro, and oil; pour over fish. Turn fish over to coat both sides. Marinate 45 minutes; turn fish over occasionally. Meanwhile, coat grill rack with cooking spray; place 4-6 inches from hot coals. Reserve marinade, remove fish and place on rack. Cook 3 minutes on each side, or until fish flakes easily when tested with a fork. Remove to serving platter and keep warm while preparing the Maui Sunset Sauce. To serve, spoon sauce over fish steaks and sprinkle with nuts. Makes 4 servings. For Maui Sunset sauce: Put all the ingredients in a small sauce pan; cook and stir over medium heat until mixture boils and is slightly thickened. | |
Baked Stuffed Trout
Kathryn Stanley
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1/2 pound butter 1/2 small onion, chopped finely 1/2 cup parmesan cheese |
2 cups fine bread crumbs 2-3 tablespoons dry parsley flakes 1/2 cup dry vermouth |
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Melt butter, sauté onion until clear. Meanwhile, mix cheese, bread crumbs, and parsley in a small bowl. Set aside 1/4 cup of this mixture. Then add vermouth to sautéed onions and butter; pour half of the mixture into the larger quantity of bread crumb mixture; stir lightly with fork. Stuff fish with mixture. Brush fish with remaining butter mixture. Sprinkle reserved bread crumbs over fish. Drizzle with any remaining butter over this and bake 20-25 minutes at 350° in a flat open pan. Fish should flake easily when done. Paprika can be used over top of fish to aid in browning. Growing up my family enjoyed this quite often, as we had two great trout streams that ran through the ranch. | |
Halibut with Dilled Mustard Marinade
Gary Nelson
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1 cup olive oil 1/4 cup Dijon-style mustard 1/4 cup lemon juice 3 tablespoons minced green onions 2 large cloves garlic, minced |
1 tablespoon snipped fresh dill (or 1 tea. dry) salt & pepper to taste 2 pounds halibut filets, steaks, or other white fish |
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To prepare marinade, combine oil, mustard, lemon juice, green onions, garlic, dill, salt and pepper; stir until thick. Pour marinade over halibut in a shallow glass dish. Refrigerate for 3 hours. To broil, remove halibut from marinade and place on a broiler pan. Broil 6-8 inches from the heat source, turning fish once. Broil until fish flakes easily when tested with a fork. Time will vary depending on thickness of fish, so watch carefully so fish is not overcooked. 6 servings. Also excellent baked, barbecued, or microwaved. | |
Cioppino
Gary Nelson
| Cioppino is a popular Italian seafood stew that was believed to have originated in San Francicso during the "gold rush". It is common to have "cioppino feeds" throughout the Italian community in California. If you don't have some of the items, you can substitute with any other seafood item. |
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1/2 pound scallops 1 pound squid, cleaned and cut up 1 pound fresh shrimp (peeled and deveined) 2 whole dungeness crabs (cracked & cleaned) 2 pounds clams 1 pound red snapper, sea bass, or halibut 1 #2 1/2 (36 oz.) can crushed pear shape tomatoes or whole tomatoes 1 can (14 oz.) clear chicken broth 3 oz. dry vermouth 1/2 cube butter or margarine (optional) |
8 oz. hot water 3 oz. oil (olive, corn, or vegetable) 2 medium onions 1 small carrot 5 sprigs parsley 1 kernel of garlic 1 round teaspoon Italian herbs 1 round teaspoon salt 4 dashes ground black pepper 2 bay leaves, broken 1 or 2 whole red chilies |
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Soak and scrub clams, let soak in water until ready to use. Mince onions, carrot, parsley, and garlic. Brown slowly in heated oil in a 6 quart pot. Stir often. Cut red snapper, sea bass, or halibut in pieces about 1 inch wide. Add fish to sautéed items, cook for 5 minutes. Stir. To this mixture add crushed or chopped tomatoes and cook for 20 minutes; add canned broth, hot water, and bay leaves. Keep heat high enough to keep mixture bubbling and stir. After 10 minutes add clams and vermouth; cook 5 minutes. Add crab, stir and cook another 5 minutes. Add salt, all remaining spices, and shrimp, scallops, and squid. Let cook for 10 more minutes and now we are ready to serve on toasted sour dough French bread or plain broiled rice: at this point add butter to the sauce, if desired. Points you should remember: Cioppino may be prepared early in the day and reheated for dinner; this improves the flavor. Sauce can be used for dressing of spaghetti also. Careful with the shells. Spicing is always a matter of taste--taste first and add spices you prefer. If too thin, use cornstarch (a little) to thicken. Use cuisenart to cut up veggies, garlic, and tomato. Cioppino should be somewhat piquant. Serve Cioppino hot from the pot and it should be kept warm during the meal. A tossed green salad and red wine completes the meal. Serves 5. | |
Baked Ziti
John Toney
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1 box ziti or rigatoni noodles 1 container cottage cheese |
Mozzarella cheese 1 jar Ragu spaghetti sauce |
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Boil noodle until tender. Mix noodles, cheeses, and Ragu and place in pan. Bake at 350° for 30-35 minutes until cheese is melted and is hot and bubbly. | |
Pizza
Mueller Family
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1 cup warm water 1 package yeast 1 tablespoon sugar 1 1/2 teaspoons salt |
2 tablespoons peanut or olive oil 2 3/4 - 3 1/4 cups flour Shane's Pizza Sauce (see next recipe) Pizza toppings of your choice |
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Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, oil, and 1 1/2 cups flour; beat until smooth. Add enough flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes. (Oven heated to 200°, then turned off works well.) Punch down dough, divide in half. Roll and stretch each into 13-inch rounds. Place in 2 lightly oiled 12" pizza pans, pressing around edge to form standing rim of dough. Bake at 350° for 10 minutes. You may want to prick crust with fork before baking. Top immediately and bake 20 minutes at 400° or cool and store up to 6 days, wrapped tightly, in the refrigerator. Recipe may be doubled. Pre-baked pizza crusts, with or without toppings may also be frozen for longer periods of time; wrap well. To store pizzas with toppings, wrap with plastic wrap first, then aluminum foil. (Tomato in sauce may eat through foil.) A favorite Sunday night supper at our house. | |
Shane's Pizza Sauce
Shane Mueller
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3-4 cloves garlic, pressed or minced 1 tablespoon olive oil 28 oz. can tomatoes 1 cup water 1 bay leaf black pepper 1/4 teaspoon thyme |
1/2 teaspoon salt 3/4 teaspoon dried basil 3/4 teaspoon dried rosemary 1 teaspoon oregano 1 (8 oz.) can tomato sauce 1 teaspoon dried parsley |
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Cook garlic in olive oil for a few minutes. Do not brown. Blend tomatoes slightly in blender to break them up. Add tomatoes and all other ingredients to garlic and oil. Simmer, covered, over low-medium heat for 2-5 hours, stirring occasionally. If too runny, uncover and reduce over higher heat. Enough for 4-5 pizzas. Can also use on pasta. | |
Zucchini Crust Pizza
Tricia Diehl
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Olive oil and flour for the pan 2 cups packed, grated zucchini 2 eggs, beaten 1/4 cup flour 1/2 cup grated mozzarella cheese |
1/2 cup grated parmesan cheese pinch of basil (optional) pinch of marjoram (optional) pinch of rosemary (optional) 1 tablespoon olive oil |
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Preheat oven to 400°. Oil and flour 10-inch pie pan. Combine zucchini, eggs, flour, cheeses, herbs, and 1 tablespoon olive oil. Spread into prepared pan and bake for 35-40 minutes or until golden brown. About half way through, brush with oil. Remove from oven. When it has cooled (10 minutes), loosen with spatula. Top and bake at 400° until heated. Note: This does not have the consistency of regular pizza crust and is considerably softer. | |
The Nelson Family Cookbook
[Table of Contents
| Dedication
| Breads
| Soups
| Vegetables
| Salads
]
[Main Dishes
| Cake & Frostings
| Cookies, Bars, & Lefse
| Pies & Desserts
]
[ Beverages, Snacks, Jam, & Pickles
| Get a printable copy
| Index
]