These are really quick recipes for making salad dressings. The first two use bottled dressing and add a second ingredient to make them taste home-made. The second two are mayonnaise based, but still quick to whip up.
Herbed Tomato Dressing (For green salads and vegetable salads)
In tightly covered jar, shake 1 bottle (8 ounces) herb-and-garlic dressing and 1/2 cup tomato juice. Refrigerate at least 3 hours to blend the flavors. Shake before serving.
Parmesan Dressing ( for green salads and vegetable salads)
In tightly covered jar, shake 1 bottle (8 ounces) Italian-style dressing and 3 tablespoons grated Parmesan cheese. Refrigerate at least 3 hours to blend flavors. Shake before serving.
Creamy Onion Dressing (For green salads and vegetables, meat or seafood salads)
Mix 1 cup mayonnaise or salad dressing, 1/2 cup sour cream, and 2 tablespoons finely chopped green onion. Cover and refrigerate at least 4 hours to blend flavors.
Parsley Cheese Dressing: (For vegetable, meat or seafood salads)
Mix 1 cup mayonnaise or salad dressing, 1/4 cup processed sharp American cheese spread and 1 tablespoon snipped parsley. Cover; refrigerate at least 4 hours to blend flavors.
Thank you, Betty Crocker!
WADF White Sauce
This is the best white sauce recipe I've ever found. This recipe helped me figure out how to make gravy from scratch, plus it has tons of variations. Don't be afraid to experiment. The recipe makes one cup, so if you need more multiply the recipe. I haven't tried all the variations listed, but I included them in case you'd like to give them a try.
Thin White Sauce: (Like for vegetables and soup)
1 tablespoon butter or margarine
1/2 to 1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup milk
Medium White Sauce: (for creamed and scalloped food like scalloped potatoes or creamed tuna on toast; I use this one for gravy except substitute the juice from the meet for the milk, adding water to bring it up to the 1 cup measurement.)
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup milk
Thick White Sauce: (for batter like for croquettes and souffles)
1/4 cup butter or margarine
1/4 cup of all purpose flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup of milk
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Variations:
Cheese Sauce: (For vegetables and rice, macaroni and egg dishes). Prepare Medium White Sauce. Stir in 1/4 teaspoon of dry mustard and 1/2 cup of shredded Cheddar Cheese. Heav eover low heat, stirring constantly until cheese is melted and sauce is smooth.
Cucumber Sauce: (For salmon and other fish)
Prepare Medium White Sauce. Stir in 1/2 cup of shredded or thinly sliced cucumber and a dash of cayenne red pepper; simmer 5 minutes, stirring occasionally.
Curry Sauce: (For chicken, lamb, shrimp, and rice)
Follow recipe for Medium White Sauce except stir in 1/2 teaspoon curry powder with the flour.
Dill Sauce: (For bland meat or fish)
Follow recipe for Medium White Sauce except stir in 1 teaspoon minced fresh dill or 1/2 teaspoon dill weed and a dash of nutmeg with the flour.
Egg Sauce: (For salmon and other fish):
Prepare Medium White Sauce. Stir in 2 hard-cooked eggs, very finely chopped.
Horseradish Sauce: (For beef, lamb, and ham)
Prepare Medium White Sauce. Stir in 1/3 cup horseradish and 1/4 teaspoon dry mustard; heat through. Sprinkle with paprika before serving.
Rich Cheese Sauce: (For vegetables and rice, macaroni and egg dishes)
Prepare Medium White Sauce. Stir in 1 cup shredded Cheddar cheese, 1 teaspoon dry mustanrd, 1/2 teaspoon Worcestershire sauce and 1 1/2 teaspoons cooking sherry. HEat over low heat, stirring constantly, until cheese is melted and sauce is smooth.
Thank you, Betty Crocker.
Thin White Sauce: (Like for vegetables and soup)
1 tablespoon butter or margarine
1/2 to 1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup milk
Medium White Sauce: (for creamed and scalloped food like scalloped potatoes or creamed tuna on toast; I use this one for gravy except substitute the juice from the meet for the milk, adding water to bring it up to the 1 cup measurement.)
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup milk
Thick White Sauce: (for batter like for croquettes and souffles)
1/4 cup butter or margarine
1/4 cup of all purpose flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup of milk
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Variations:
Cheese Sauce: (For vegetables and rice, macaroni and egg dishes). Prepare Medium White Sauce. Stir in 1/4 teaspoon of dry mustard and 1/2 cup of shredded Cheddar Cheese. Heav eover low heat, stirring constantly until cheese is melted and sauce is smooth.
Cucumber Sauce: (For salmon and other fish)
Prepare Medium White Sauce. Stir in 1/2 cup of shredded or thinly sliced cucumber and a dash of cayenne red pepper; simmer 5 minutes, stirring occasionally.
Curry Sauce: (For chicken, lamb, shrimp, and rice)
Follow recipe for Medium White Sauce except stir in 1/2 teaspoon curry powder with the flour.
Dill Sauce: (For bland meat or fish)
Follow recipe for Medium White Sauce except stir in 1 teaspoon minced fresh dill or 1/2 teaspoon dill weed and a dash of nutmeg with the flour.
Egg Sauce: (For salmon and other fish):
Prepare Medium White Sauce. Stir in 2 hard-cooked eggs, very finely chopped.
Horseradish Sauce: (For beef, lamb, and ham)
Prepare Medium White Sauce. Stir in 1/3 cup horseradish and 1/4 teaspoon dry mustard; heat through. Sprinkle with paprika before serving.
Rich Cheese Sauce: (For vegetables and rice, macaroni and egg dishes)
Prepare Medium White Sauce. Stir in 1 cup shredded Cheddar cheese, 1 teaspoon dry mustanrd, 1/2 teaspoon Worcestershire sauce and 1 1/2 teaspoons cooking sherry. HEat over low heat, stirring constantly, until cheese is melted and sauce is smooth.
Thank you, Betty Crocker.
Seven Minute Frosting
Difficulty: ***
This is a great cake frosting. Just remember it makes ALOT of frosting. Be sure to pile it on the middle.
Ingredients:
1 1/2 cups granulated sugar
1/3 cup cold water
2 egg whites
2 teaspoons light corn syrup or 1/4 teaspoon of cream of tartar
1 teaspoon vanilla
In the top of a double broiler combine sugar, cold water, egg whites, corn syrup or cream of tartar, and a dash of salt. Beat 30 seconds on low speed of an electric hand-held mixer, or use a wire whisk. Place over boiling water (upper pan should not touch the water). Cook about 7 minutes while beating constantly until frosting forms stiff peaks. Remove from heat and add vanilla. Beat 2 to 3 minutes or till of spreading consistency. Frost cake.
Variations:
Peppermint-Stick Frosting: substitute 1/4 teaspoon peppermint extract instead of vanilla nd garnish with crushed peppermint candies.
Seafoam frosting: use 1 1/4 cups of brown sugar instead of granulated sugar and 1/4 cup cold water instead of a 1/3.
This is a great cake frosting. Just remember it makes ALOT of frosting. Be sure to pile it on the middle.
Ingredients:
1 1/2 cups granulated sugar
1/3 cup cold water
2 egg whites
2 teaspoons light corn syrup or 1/4 teaspoon of cream of tartar
1 teaspoon vanilla
In the top of a double broiler combine sugar, cold water, egg whites, corn syrup or cream of tartar, and a dash of salt. Beat 30 seconds on low speed of an electric hand-held mixer, or use a wire whisk. Place over boiling water (upper pan should not touch the water). Cook about 7 minutes while beating constantly until frosting forms stiff peaks. Remove from heat and add vanilla. Beat 2 to 3 minutes or till of spreading consistency. Frost cake.
Variations:
Peppermint-Stick Frosting: substitute 1/4 teaspoon peppermint extract instead of vanilla nd garnish with crushed peppermint candies.
Seafoam frosting: use 1 1/4 cups of brown sugar instead of granulated sugar and 1/4 cup cold water instead of a 1/3.
Beef Barley Soup
Difficulty: **
There are many recipes out there for Beef-Barley Soup but this one from Better Homes and Gardens Cookbook is a family favorite. Enjoy!
Ingredients:
2 1/2 lbs beef chuck or sirloin, cut into 1/2 inch strips
2 tablespoons cooking oil
7 cups beef broth
1 16-ounce can tomatoes, cut up
1 large onion, diced
1 1/2 teaspoons salt
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
2/3 cup quick-cooking barley
1/2 cup shopped green pepper
1/4 cup snipped parsley
In large skillet or dutch overn, brown meat in cooking oil over low heat, drain well. Stir in broth, undrained tomatoes, onion, salt, basil and Worchestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrots, celery, barley, green pepper, and parsley. Cover and simmer for another 45 minutes or until vegetables are soft, not mushy. Season to taste with salt and pepper. Makes 8 servings.
There are many recipes out there for Beef-Barley Soup but this one from Better Homes and Gardens Cookbook is a family favorite. Enjoy!
Ingredients:
2 1/2 lbs beef chuck or sirloin, cut into 1/2 inch strips
2 tablespoons cooking oil
7 cups beef broth
1 16-ounce can tomatoes, cut up
1 large onion, diced
1 1/2 teaspoons salt
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
2/3 cup quick-cooking barley
1/2 cup shopped green pepper
1/4 cup snipped parsley
In large skillet or dutch overn, brown meat in cooking oil over low heat, drain well. Stir in broth, undrained tomatoes, onion, salt, basil and Worchestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrots, celery, barley, green pepper, and parsley. Cover and simmer for another 45 minutes or until vegetables are soft, not mushy. Season to taste with salt and pepper. Makes 8 servings.
Cinnamon Swirl Bread
Difficulty: ***
This was is labeled Egg Bread in the Better Homes and Gardens Cookbook. I've adapted it over the years to make cinnamon rolls and this especially yummy cinnamon bread. Enjoy!
Ingredients:
Bread:
2 cups of milk
1/4 cup of sugar
1/4 cup of margarine
2 teaspoons salt
2 packages active dry yeast
3 eggs
6 3/4 to 7 1/4 cups all purpose flour
Cinnamon:
1/2 cup sugar
2 teaspoons ground cinnamon
Instructions:
In a large mixer bowl, combine 3 cups of flour and the yeast. In a saucepan, heat milk, sugar, butter and salt until just warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of mixer 1/2 minute, scraping often. Then best 3 minutes at high speed.
Stir in as much remaining flour as you can with your mixer or a spoon. Turn out on a lightly floured surface. Knead gently until dough is smooth and elastic ( 6 to 8 mins). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. (Cookbook says 1.25 hours. Try more like 2 to 2.5 hours).
When it's doubled, punch down, divide in half, and let it rest for two minutes.
Roll each half of dough into 15 x 7 rectangle. Brush entire surface with margarine. Combine 1/2 cup sugar with 2 teaspoons ground cinnamon; sprinkle half the mixture over the dough. Beginning with the narrow end, roll up jelly roll style. Seal edges and ends. Place, sealed edges down in a greased loaf pan. Repeat the process for the second loaf.
Cover and let rise until double. (About an hour)
Bake in a 375 degree oven for 30-40 minutes or until done. Cover with foil for the last 15 minutes to keep top from over browning. Remove from pans and cool on a wire rack.
This was is labeled Egg Bread in the Better Homes and Gardens Cookbook. I've adapted it over the years to make cinnamon rolls and this especially yummy cinnamon bread. Enjoy!
Ingredients:
Bread:
2 cups of milk
1/4 cup of sugar
1/4 cup of margarine
2 teaspoons salt
2 packages active dry yeast
3 eggs
6 3/4 to 7 1/4 cups all purpose flour
Cinnamon:
1/2 cup sugar
2 teaspoons ground cinnamon
Instructions:
In a large mixer bowl, combine 3 cups of flour and the yeast. In a saucepan, heat milk, sugar, butter and salt until just warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of mixer 1/2 minute, scraping often. Then best 3 minutes at high speed.
Stir in as much remaining flour as you can with your mixer or a spoon. Turn out on a lightly floured surface. Knead gently until dough is smooth and elastic ( 6 to 8 mins). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. (Cookbook says 1.25 hours. Try more like 2 to 2.5 hours).
When it's doubled, punch down, divide in half, and let it rest for two minutes.
Roll each half of dough into 15 x 7 rectangle. Brush entire surface with margarine. Combine 1/2 cup sugar with 2 teaspoons ground cinnamon; sprinkle half the mixture over the dough. Beginning with the narrow end, roll up jelly roll style. Seal edges and ends. Place, sealed edges down in a greased loaf pan. Repeat the process for the second loaf.
Cover and let rise until double. (About an hour)
Bake in a 375 degree oven for 30-40 minutes or until done. Cover with foil for the last 15 minutes to keep top from over browning. Remove from pans and cool on a wire rack.
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