EMPTY TOMB ROLLS

EMPTY TOMB ROLLS

From Lora Troyer

1 10-oz Grands Crescent Rolls

8 large marshmallows

1 T. cinnamon

1/4 cup sugar

1/4 cup melted butter

Coat muffin tin with spray or butter.  

Unwrap and separate crescent rolls. 

Mix cinnamon and sugar.

Melt butter.

Dip marshmallows in butter, then roll in cinnamon/sugar mix. 

Roll each coated marshmallow in a crescent dough triangle. Shape into a ball.

Cover top with cinnamon/sugar mixture and place into muffin tin.

Bake at 375 for approximately 12-14 minutes.

MOM'S COLE SLAW

MOM'S COLE SLAW

From Judi Troyer

Grate cabbage to make 3 cups.

Sprinkle with 3T. sugar, then 2 T. vinegar.

Stir well. Taste to see if proportions are right.

If it tastes like too much vinegar, add a little more sugar to taste.

If the taste is right, add 1/2 cup mayonnaise and stir again.  Serve immediately.

Tip from Mom:  I notice that the taste is not as good if I used pre-grated cabbage from a bag at the grocery. 

I think it tastes better with the natural juices from freshly-grated cabbage.

PASTA WITH QUICK CHERRY TOMATO SAUCE

 PASTA WITH QUICK CHERRY TOMATO SAUCE

From Jessie Lee Troyer and Vicki Troyer Bernardi

A quick Italian pasta dish that we enjoyed very much! 

pasta 12 oz. - 1 lb. penne or other favorite

salt

½ cup olive oil

2 large garlic cloves, finely chopped

3 pints cherry tomatoes

½ teaspoon freshly ground black pepper

Pinch of sugar

1 cup coarsely chopped fresh basil

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Set aside.

Heat oil in a large skillet or heavy saucepan over medium-high heat. 

Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. 

Cook, stirring occasionally, until tomatoes open and release their juices to form a sauce, about 6–8 minutes.

Next toss the cooked pasta with the tomato sauce and basil. 

Top with Parmesan and serve.

LASAGNA

 LASAGNA

Jessie Lee Troyer

Serves 4

Lasagna noodles

1/2 lb. ground beef

1/2 lb. ground pork

28 0z. canned tomatoes

salt

boullion cube

1/8 t. Italian seasoning or poultry seasoning

pepper

powdered garlic

4 oz. boiled ham or mortadella, cut in tiny pieces

ricotta

shredded mozzarella

shredded parmesan

Prepare lasagna noodles

For the lasagna, have a deep pan of hard boiling water, salted enough that it tastes salty, in which you cook about eight strips at a time. It will depend somewhat on the size of the strips, but be sure there is room for plenty of movement of the pasta in the water. 

Stir it often; it will need to cook about eight minutes, but follow the directions for cooking on the box. You might need to add a couple of minutes, although you don't want it really done, and also, it will cook more while it's in the oven. 

Rinse each batch in cold water and drain well on a towel.

Sauce (Ragu)

Prepare the sauce as noodles are cooking:

1  28 oz. can of pelati (peeled tomatoes) or already prepared spaghetti sauce. If using prepared sauce, ground 1/2 lb, ground beef and 1/2 lb. ground pork and add to the sauce.

If you are making the sauce and not using prepared spaghetti sauce, do it like this: 

Use enough oil to cover the bottom of skillet.

Saute 1 finely shaved onion (optional) in oil until onion is transparent.

Next, add 1/2 lb. ground pork and 1/2 lb. ground beef; brown.

Add canned tomatoes or tomato sauce

Add 1 teaspoon salt

one bouillon cube

1/8 teaspoon Italian seasoning (or poultry seasoning)

dash of pepper.

Sprinkle powdered garlic on tomatoes

Simmer on low heat for 30-40 minutes.  Taste for salt.

Assemble the lasagna

Abundantly grease the bottom and sides of pan. It helps to keep the lasagna  from sticking to the pan.

For layering the lasagna, spread a layer of sauce all over the bottom of the pan. Skim your spoon from the top of the sauce so it has extra fat/oil in this first layer.  

Add strips of lasagna, overlapping only very slightly. 

Add enough tablespoons of sauce to moisten well every strip of lasagna, particularly in the

corners and sides. 

Sprinkle a bit of mortadella.

Crumble a bit of ricotta.

Add a bit of mozzarella and sprinkle over everything a tablespoon or so of parmigiano. 

Sprinkle a dash of Italian seasoning.

Repeat the layers in the same way--you should have 4-6 layers.

 If you run out of some ingredient, use whatever is left in the next layer, but try to make

it somewhat equal in every layer.

You can leave out any ingredient you choose, but these particular ingredients make a splendid tasting dish.

Pour plenty of sauce on top, and if you like, use several  slices of American cheese before adding the parmigiano. 

Sprinkle black pepper over the top. 

Add tidbits of butter or margarine.

Place in preheated oven--375 to 400° for about forty-five minutes. Check to see if the juices are bubbling well. 

Note: If you should have to prepare it in advance and then need to put it in the oven to bake at a later hour, add two tablespoons of water for every four portions.

CHOPPED STEAKS

CHOPPED STEAKS

From Mabel Reid

Roll chopped steak in flour and fry it. 

Put it in a bowl and cover it with a thin gravy made from the fryings. 

Put it in the oven at 250 degrees for two hours.

Season to suit taste.

This is my way of having meat ready to eat when I get home from church. I seldom have steak other than on Sunday when I am expecting company.

PARTY PUNCH

 

PARTY PUNCH

From Lyn Sewell

6 cups sugar

12 oz. peach jello

1 (6 oz.) can frozen lemon juice

1 (6 oz.) can frozen orange juice

2 large cans pineapple juice

1 large bottle 7-Up

Make syrup of sugar and 4 cups water. Dissolve jello in hot syrup; cool. Add fruit juices and 1 gallon water. 

Just before serving add 7-Up. May be served over ice. 

Yield: 100 punch cup servings.

KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.

Combine all ingredients and blend well.

Pour mixture into greased pie or cake pan.

Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

From Lucy Reid

Crust:

1  1/4 cups graham crackers, crushed

1/4 cup sugar

1/3 cup melted butter

Cake:

1 lb. cream cheese (2  8 oz. blocks)

3/4 cup sugar

3 eggs

1 t. vanilla

Topping:

1 pt. strawberries

1  1/2 T. cornstarch

1 T. lemon juice

red food coloring, if desired

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs and vanilla until smooth and creamy. 

Pour in shell and bake at 350 degrees for 35 minutes or until firm. 

Cool.

Cook berries and cornstarch until thick and clear. Remove from heat. 

Add lemon juice and coloring. Let cool a few minutes.

Spread over top of cooled cake. Chill.

BROCCOLI CHEESE AND RICE

BROCCOLI CHEESE AND RICE

From Angie Reid (Marion Gilliam)

1 stick butter

1 large onion, chopped

1 (16 oz.) pkg. frozen chopped broccoli

1/3 cup 2% milk

1 can cream of chicken soup

1 can cream of mushroom soup

1 (8 oz.) jar cheese sauce

1  1/2 cups long grain rice, cooked

Melt butter over medium heat; add onion and cook until tender.

Add broccoli; cook until tender.

Mix soups and cheese sauce together with rice and add to broccoli mixture; cook until cheese is melted.

Place in casserole dish and bake at 350 for 30 minutes or until hot and bubbling.

OYSTER CRACKER SNACK

OYSTER CRACKER SNACK

From Lucy Reid

1 (12-14 oz.) pkg. oyster crackers

1 pkg. dry Ranch Dressing

1 t. onion salt or powder

1 t. garlic powder

1 t. dill

1 cup vegetable oil

Put all ingredients in a Ziploc bag and shake to combine.

MAHI STEAK with CHEESE GRITS

MAHI STEAK WITH CHEESE GRITS

From Jonathan Troyer

Thaw Mahi steak.

Let fish sit on counter for 30 minutes to allow it to come to room temperature.

Liberally coat both sides with Kosher salt and ground pepper.

Heat pan to medium heat. 

Once pan is heated, oil pan, just enough to coat surface of pan.

Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.

Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan. 

Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.

Serve that magic!

Salt and half some more limes, if desired.

JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.

https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP

From Suzy Reid

4 cups beef broth

1 (8 oz.) can tomato sauce

1/2 cup uncooked long-grain rice

1 bay leaf

3 t. brown sugar

2 t. parsley

2 small spoons olive oil

pinch of salt & pepper 

1 lb. ground beef

1 onion, diced

2 t. small garlic

4 cups green cabbage, chopped

2 carrots, sliced

In a large pot , heat the olive oil and brown the ground beef; season with 

pepper and salt . Cook until beef is browned, about 6 minutes. 

Add the garlic and onion and cook about 4 minutes more.

Add the remaining ingredients.

Bring to a simmer and cook about 26 minutes until rice is tender.

Serve & enjoy! 

DORITO HAMBURGER CASSEROLE

DORITO HAMBURGER CASSEROLE

From Kristin Troyer

1 1/2-2 lbs. ground beef

1 small onion, chopped

2 small cans tomato sauce

1 pkg. taco mix

2 cans cream of chicken soup

16 oz. carton sour cream

1 large bag Nacho Cheese Doritos, crushed

2 cups shredded cheddar cheese

Brown the beef and onion; drain.

Stir into beef mixture the tomato sauce and taco mix.

In a bowl, mix 2 soups and sour cream together.

Spray a 9x13 pan with pam.

Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.

Repeat layers finishing with beef mixture.

Top with cheese and bake at 350 for 30 minutes.

ICED TEA

 

ICED TEA

From Judi Troyer

1 gallon filtered water

4-8 Lipton tea bags

1/2 - 3/4 cup sugar

Empty 1  1/2 quarts of water from the gallon into a saucepan. Heat water.

Just before boiling, remove from heat, add tea bags and cover. 

Let steep for 20-30 minutes. Then remove tea bags, add sugar or sweetener and stir to dissolve.

Pour tea through funnel back into gallon jug. 

Refrigerate.

ARTICHOKE DIP

 

MOM'S FAMOUS ARTICHOKE DIP

From Kaylee Reid

Preheat oven to 350 degrees.

1 (8 oz.)  block cream cheese

4 oz. mozzarella cheese, shredded

4 oz. parmesan cheese, freshly shredded

4 oz. mayonnaise

1 (15 oz.) can artichoke hearts, water packed, chopped well

4 cloves garlic

shakes of white pepper

paprika sprinkles

spinach, cooked, optional

Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.

Place in an 8 x 8 oven-safe dish.

Bake 15 minutes at 350.

Stir and then sprinkle paprika on top.

Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.

Serve with tortilla chips or French bread rounds.

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

From Rachel Brown

2 T. avocado oil or olive oil

2 T. all-purpose flour

1/4 cup chili powder

1/2 t. garlic powder

1/2 t. ground cumin

1/4 t. dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Heat oil in a small saucepan over medium-high heat.

Add flour and cook for 1 minute, whisking constantly.

Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. 

Continue cooking until the sauce reaches a simmer.

Reduce heat to medium-low to maintain the simmer (the sauce should be bubbling lightly) for about 10-15 minutes, uncovered, until the sauce has thickened slightly.

Taste the sauce and season with salt, if needed. Note: I usually add 1/2 t. fine sea salt - varies with the type of stock used.

Use in your favorite recipe and enjoy!

BAGUETTE

BAGUETTE

From John Troyer

Here is the recipe I followed.  

https://ww2.kqed.org/essentialpepin/2011/09/18/long-proofed-baguette/

I used King Arthur Bread flour and Red Star quick rise yeast.

There are things I did a little differently.

I did not use corn-meal.

Before I added the water, I warmed it a little bit - to about body temperature.

I stirred in about half a teaspoon of sugar to the water and then added the yeast.

I let it get started while I measured the ingredients into the mixing bowl. 

I added a little extra water while the dough was mixing (it was way too dry).

I kneaded the bread dough before I rolled out the baguettes once I took the dough out of the bowl: 

I cut the dough into four equal sections and kept them under plastic wrap to keep them from drying out while I worked on each baguette 

With each section, I flattened it into a small rectangle a little larger than a 3" by 5."

I turned it so it was length-wise (narrow end toward me)

I folded it in half.

Using the heal/palm of my hand I smashed and pushed forward.

Then I turned the dough 90 degrees and repeated the fold and smash 12 times.

To make the inside less dense and chewy, don't fold/smash/push so many times - the inside will turn out more airy, with bigger holes and gaps.

To make the bread really crusty, every 5-6 minutes, while the bread is baking, open the oven door and toss 2-3 tablespoons of water into the bottom of the oven to keep it steamy inside.

PUMPKIN SPICE LATTES

PUMPKIN SPICE LATTE

From Jennifer Johnson

1 cup coconut milk

2 T. pumpkin
1/4 t. vanilla
1/4 t. maple syrup
1/8 t. pumpkin spice

Stir all together on stovetop.

Add 1/4 cup coffee or espresso.

PEANUT BRITTLE CANDY

PEANUT BRITTLE CANDY

From Lucy Reid (Grandma Stevenson)

Put 3 cups sugar in frying pan on slow fire.

(It will lump, then gradually melt.)

When pale coffee color, add peanuts and pour quickly on greased paper or greased tin.

When cold, break in pieces.

HOT BROWN

 

Zino's firehouse in Clifton in the 70s - this was John's favorite dish to order there.

HOT BROWN

From Judi Troyer*

1/2 stick butter

1/3 cup flour

1 quart heavy cream

1 bay leaf

1/2 t. nutmeg

1/2 cup Parmesan cheese, plus 1 T. for garnish

Salt, pepper to taste

14 ounces sliced Roasted Turkey Breast

2 slices Texas Toast with the crust trimmed

4 pieces crispy bacon

2 Roma tomatoes, sliced in half length-wise

1 t. paprika

2 t. chopped parsley

Over medium heat in a pan, melt the butter and then add the flour to make a roux.

Cook for 2 minutes while stirring then whisk in the cream.

Add the bay leaf and nutmeg to the cream and bring the cream to a simmer. Stir often to keep the mixture from burning.

Once it simmers, cook for 2 more minutes. 

Take it off the heat and add the 1/2 cup parmesan and season with salt and pepper.

In two oven safe dishes, place a slice of bread and half the turkey in each.

Cover each with half the cream sauce.

Place the tomato halves alongside the toast and turkey.

Sprinkle each dish with the remaining parmesan and broil until golden and
bubbly.

Remove from the broiler and place 2 slices of bacon on top of each hot brown.

Top with parsley and paprika.

*from GE Monogram newsletter