1 pkg. tapioca pudding
1 pkg. vanilla pudding
1 pkg. orange Jello
3 cups water
2 cans mandarin oranges
1 large cool whip
Directions: Combine puddings, Jello, water in saucepan. Cook until mixture
thickens. Chill overnight. Add to chilled mixture the oranges an cool whip. Stir
and refrigerate.
Comment: Substitute Jello flavor and fruits as desired, i.e. strawberries, peaches.
Marinade
1 cup vegetable oil
1 cup dry red wine
4 T. soy sauce
2 chopped scallions
½ jar pepper rings and juice
1 clove garlic
1 tsp. salt
¼ tsp. black pepper
Flank Steaks
Directions: Whisk together all of the ingredients in a bowl. Place the steaks in a
single layer in a large, shallow, non-reactive pan. Pour the marinade over the top
and turn the steaks to coat. Marinade the steaks in the refrigerator for at least six
hours, and preferably overnight.
Broil or grill steaks, basting with marinade. To serve, slide the steak very thin across
the grain.
Comment: Excellent steak. Highly recommend 24 hour marinade.
2 pkg. yeast
1 cup lukewarm water
2/3 cup sugar
1 cup lukewarm milk
1 tsp. salt
2 eggs
½ cup butter or margarine
7 cups flour
Powdered sugar
Directions: Pour water over yeast. Let stand 10 minutes. Cream butter, sugar, salt.
Add eggs. Add milk to yeast and 3 cups flour. Add butter mixture and remaining
flour. Knead smooth and let rise until double. Knead again, put into pans and let
rise second time.
For Twisters: Cut dough into strips, twist. Deep fry for 3-4 minutes. Roll in
powdered sugar.
For Rolls: Spread dough with butter, powdered sugar and cinnamon. Roll like
jellyroll. Cut in 2-inch pieces. Place in greased pan. Bake at 350 degrees for 15-20
minutes. Ice with powdered sugar and milk.
Comment: Grandma Romer’s famous twisters.
4 boneless, skinless chicken breasts
1 T. butter
1 T. Olive oil
Flour ¼ tsp. salt
¼ tsp. pepper
1 cup heavy cream
3 shallots, minced
1 3oz. pkg. cream cheese
2 cloves, minced
Handful sun-dried tomatoes, hydrated, minced
2 T. lemon juice
crumbled bacon
Directions: Dip chicken breast halves in mixture of flour, salt, pepper. Make sure to
lightly coat both sides. Warm olive oil and butter in a skillet over medium heat.
Cook chicken 6-7 minutes, or until no longer pink, turning once. Remove and keep
warm. Add cream to the skillet, raise heat to medium-high and stir, scraping up
browned bits sticking to the bottom of the pan. Add shallots, garlic, tomatoes, and
bacon, to taste. Cook 2 minutes; stirring frequently, or until cream thickens. Add
cream cheese, stirring frequently until melted. Stir in lemon juice and season with
more salt and pepper to taste. Spoon mixture over chicken to serve.
Comment: Good with rice.
10-12 cups water
1 whole chicken, cut up with bones
1 ½ tsp. salt
2 bay leaves
1 small onion, chopped
3 stalks celery, chopped
1 cup carrots, chopped
3 cloves garlic, chopped
6 parsley leaves, chopped
1 T. lemon juice
Dumplings
2 ½ cups flour 1 ¼ tsp. salt
1 T. baking powder 1 cup + 2T. milk
Directions: Bring the water to a boil in a large pot. Add the chicken, ensuring that the chicken is fully covered. Add salt, onion, celery, carrots, garlic, bay leaves, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by one-third.
When the chicken has cooked, remove from stock. Debone. Try to keep chicken in larger pieces and return to stock. Add lemon juice. Salt and pepper to taste.
Begin dumplings. Combine the flour, baking powder, salt, and milk in a medium bowl. Stir well until smooth. Sometimes needs more flour. Let the dough rest 10 minutes. Roll the dough out onto a floured surface to about ½” thickness.
Cut the dough into small squares (use pizza cutter) or use a biscuit cookie cutter for small round dumplings. Drop the dough into the simmer stock. Use all of the dough. Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock. Simmer for 30 minutes until thick. Stir often. Remove bay leaves. Serve.
Comment: From Cracker Barrel. If you want thicker stock, add milk/flour combination to the broth ..
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