Napa Noodle Salad - Aunt Jae

1 head Napa cabbage, chopped (or bag of coleslaw)
1 bunch broccoli, chopped
5 green onions, sliced (optional)
1 red pepper, chopped (optional)

Mix and seal in airtight container

1 cup almonds, sliced
1 packages Ramen Noodles, crushed
1/2 cup sesame seeds (optional)
1/4 cup butter

Brown in pan

Cheesy Rice Meat Roll - Aunt Jae

1 1/2 pounds lean ground beef
1/2 cup cracker or bread crumbs
1 egg
1/4 cup milk or water
1/2 teaspoon Worcestershire sauce
1 teaspoon instant beef bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, finely chopped
1 teaspoon onion powder

1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon prepared mustard

1 1/2 cups rice, cooked
1 cup cheese, shredded (any kind of hard cheese)
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper


Mix the first 10 ingredients together and let sit for 10 minutes. 
Roll out meat mixture between 2 sheets of waxed paper to a 10x13 inch rectangle.
Remove top piece of paper.  Combine ketchup, brown sugar, and mustard.  Spread half of this mixture over meat.
In a small bowl, mix together rice, cheese, oregano, salt, and pepper.
Sprinkle evenly over meat.
Beginning on the 10 inch side, carefully roll up meat and rice mixture like a jelly roll, using waxed paper underneath to start roll.  DO NOT ROLL UP WAXED PAPER WITH MEAT.
Press together the seam at the end.  Seal the sides.
Spread remaining sauce evenly over the roll.
Bake at 350 degrees for 60-70 minutes or until done.
Let sit for 10 minutes before slicing.


Serves 6-8

Spinach Manicotti - Aunt Jae

8 dried manicotti shells

1/4 cup green onions, sliced

1 clove garlic, minced

2 Tbsp. margarine or butter

2 Tbsp. all-purpose flour

1 1/3 cups  milk

1 cup shredded process Swiss cheese

1/4 cup chicken broth

1 beaten egg

1 10 oz. pkg. frozen chopped spinach, thawed and well drained

1/2 cup ricotta cheese

1/2 cup parmesan cheese, grated

1/2 cup feta cheese, crumbled

1/4 tsp. lemon peel, finely shredded

1/8 tsp. ground nutmeg

Cook manicotti about 18 minutes or till tender but still firm.  Drain well.  Cool manicotti in a single layer on a piece of greased foil.

Meanwhile, for sauce, in a saucepan cook green onions and garlic in margarine or butter till tender.  Stir in flour.  Add milk all at once.  cook and stir till thickened and bubbly.  Add swiss cheese and chicken broth, stirring till cheese melts.

For filling, in a mixing bowl stir together egg, spinach, ricotta cheese, parmesan cheese, feta cheese, lemon peel, and nutmeg.  Use a small spoon to fill manicotti shells with filling.  Arrange filled shells in a 2-quart rectangular baking dish.  Pour sauce over filled shells.

Bake, covered in a 350 degree oven 35 to 40 minutes or till heated through. 

Makes 4 main dish servings.

Pasta with Marinara Sauce - Aunt Jae

1 large chopped onion

1/2 cup green pepper, chopped

1/4 cup carrot, coarsely chopped

1/4 cup celery, sliced

2 cloves garlic, minced

2 Tbsp. olive oil or cooking oil

2 cups tomatoes, chopped, peeled or 1 14 1/2 oz. canned tomatoes, cut up

1/2  6 oz. can tomato paste

2 tsp. fresh basil, snipped or 1/4 tsp. dried basil, crushed

2 tsp. fresh oregano, snipped or 1/2 tsp. dried oregano, crushed

1 tsp.  fresh thyme, snipped or 1/4 tsp. dried thyme, crushed

1/2 tsp. sugar

4 oz. spaghetti or linguine, uncooked

Instructions:

In a large skillet cook onion, sweet pepper, carrot, celery, and garlic in hot oil until tender.  Stir in fresh or un-drained canned tomatoes, tomato paste, basil, oregano, thyme, sugar, 1/4 cup water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.  Bring to boiling:  reduce heat.  Cover and simmer 30 minutes.  If necessary, uncover and simmer 10 to 15 minutes more or to desired consistency, stir occasionally.

Meanwhile, cook spaghetti 10 to 12 minutes or until tender but still firm.  Drain well.  Serve with sauce. 

Makes 4 side-dish servings.

Pesto Ravioli with Chicken - Aunt Jae

2 tsp. olive or vegetable oil

1 lb. boneless skinless chicken breast Strips

3/4 cup chicken broth

1 pkg. (9 oz.) refrigerated cheese-filled ravioli

3 small zucchini, cut into 1/4-inch slices

1 large red bell pepper, thinly sliced

1/4 cup basil pesto

Instructions:

Heat oil in 12-inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes, turning occasionally, until brown.  Remove chicken from skillet.

Add broth and ravioli to skillet.  Heat to boiling; reduce heat.  Cover and simmer about 4 minutes or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center.  Toss with pesto.  Sprinkle with cheese. 

Makes 4 servings.

Chocolate Peanut Butter Cups - Aunt Jae

2 sticks margarine or butter melted

1 ½ cup graham crackers, smashed

2 1/3 cup powdered sugar

1 cup peanut butter (creamy)

Mix together and spread into greased 9 x 13 pan.

Melt 1 ½ cup chocolate chips and spread on top.

Hint:  Chips can be melted in the microwave on defrost mode.  They may not look melted, but they are.  Stop and stir occasionally

Fettuccine Alfredo - Aunt Jae

¼ cup butter

1 cup whipping cream

salt & pepper

¼ cup parmesan cheese

1 lb. chicken – cooked and cubed

broccoli

fettuccine noodles, cooked

Melt butter in skillet.  When butter foams, add cream.  Simmer over med. Heat 2 minutes or until thickened.  Season with salt & pepper.  Add  fettuccine noodles to the creamed mixture.  Add parmesan cheese, chicken, and cooked broccoli and heat 20 to 30 seconds.

Swiss Steak - Aunt Jae

round or flank steak

1 large spoonful shortening

flour

water

bouillon

1 bay leaf

Cut meat into single serving size.  Start deep pan heating on medium and add shortening.  Put flour in a shallow dish and coat meat with it.  Place steak into shortening and sear on both sides,(this is so the meat won’t have a boiled taste)  Add about 4 cups of water.  Sprinkle generously with bouillon   Add bay leaf and onion (un-chopped).  Let water come to a boil and cook on medium for about 45 minutes.  Then turn down to simmer on low for about 2 – 3 hours.  You will know it’s done when the meat is tender enough to fall apart with a fork.  Remove onion and bay leaf.  Blend flour and water until all lumps are gone and add to pan to make gravy. 

Chili Casserole - Aunt Jae

corn chips (fritos)

cheddar cheese

family size can of chili

In an un-greased casserole dish, spread a little chili (this is to help the chips moisten during cooking).  Pour corn chips into the pan until is about 1 inch from the top.  Spread the rest of the chili and top with lots of shredded cheese.  Bake at 350 for about 30–40 minutes.  Remember that all these ingredients are already cooked.  You’re just warming them up. When the cheese is all melted and the chili is warm in the center it’s done.

Musaka - Aunt Jae

2 lb. ground beef
10–12 medium potatoes

bullion or vega

½ onion

5 eggs

1 tbsp. oil

Sauté chopped onion in oil until transparent.  Add ground beef.  Sprinkle generously with bouillon or Vega.  Brown.  Slice potatoes into medallions.  Layer ½ the potatoes in bottom of casserole dish.  Cover with meat mixture.  Layer the other ½ of the potatoes on top.  Scramble all 5 eggs and pour evenly over the entire casserole.  Cook uncovered on 350 for about 45 minutes.

Alternate Version

Use sour cream and chive mashed potatoes instead of the sliced potatoes.

Breaded Chicken - Aunt Jae

Italian seasoned bread crumbs

boneless-skinless chicken breasts

chicken bullion

melted butter

 

Rub chicken with some chicken bullion.  Dip in melted butter, then breadcrumbs.  Put in casserole dish and bake on 350 for about 30 – 40 minutes until chicken is not pink inside.  Taste the chicken before taking out of the oven.  If chicken is not done all the way it will be a little rubbery.  Watch closely at this point, though because chicken can dry out real fast.  Serve with noodles with either herb/butter sauce or alfredo sauce (in packets).

Lemon Cream Dessert - Aunt Jae

1 ½ cup sugar

1/3 cup plus 1 tbsp. cornstarch

1 ½ cups water

3 egg yolks, lightly beaten

3 tbsp. butter cubed

2 tsp. grated lemon peel

½ cup lemon juice

Crust:

1 cup all-purpose flour

1 cup finely chopped walnuts

½ cup cold butter

Topping:

8 oz. cream cheese, softened

1 cup powdered sugar

2 cup cold milk

2 pkg. (3.4 oz. each) instant vanilla pudding mix

1 tsp. vanilla extract

16 oz. frozen dairy topping, thawed

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth.  Bring to a boil; cook and sir for 1 minute.  Remove from the heat.  Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook & stir for 1 minute.  Remove from the heat; stir in butter and lemon peel.  Gently stir in lemon juice.  Refrigerate until cool.

In a bowl, combine flour and nuts.  Cut in butter until mixture resembles crumbs.  Press into a greased 9 x 123 baking dish.  Bake at 350 degrees for 15 – 20 minutes or until golden brown.  Cool on a wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth; spread over crust.  Spread with lemon mixture.  In another mixing bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla.  Fold in half of the whipped topping.  Spread over lemon layer.  Spread with remaining whipped topping.  Chill for at least 4 hours.

Chocolate Chip Coffee Cake - Aunt Jae

1 cup butter, softened

1 pkg. (8 oz.) cream cheese, softened

1 ½ cup sugar, divided

2 eggs

1 tsp. vanilla extract

2 cup all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ cup milk (may want to add an extra ¼ cup or so if too thick)

1 cup (6 oz.) semi-sweet chocolate chips

¼ cup chopped pecans

1 tsp. ground cinnamon

In a mixing bowl, cream the butter, cream cheese and 1 ¼ cups sugar.  Beat in eggs and vanilla.  Combine the flour, baking powder, baking soda and salt;  add to creamed mixture alternately with milk.  Stir in chocolate chips.  Pour into a greased 9 inch spring-form pan.  Combine the pecans, cinnamon, and remaining sugar;  sprinkle over batter.  Bake at 350 degrees for 50 -55 minutes.  Carefully run a knife around edge of pan to loosen.  Remove sides of pan.  Cool completely before cutting.

Red Potato Casserole - Aunt Jae

2 ½ lb. red potatoes, cooked and cubed

½ pound sliced bacon, cooked and crumbled

2 cup (8 oz.) cubed cheddar cheese

2 cup (8 oz.)shredded sharp cheddar cheese

1 small onion , finely chopped

½ cup mayonnaise (do not use light or fat-free)

½ cup sour cream

½ tbsp. minced chives

½ tsp. salt

¼ tsp. pepper

In a large bowl, combine potatoes and bacon.  In another bowl, combine the remaining ingredients; add to potato mixture and toss gently to coat.  Transfer to a greased 9 x 13 baking dish.  Bake, uncovered, at 325 degrees until bubbly and lightly browned.

Buttery Corn Bread - Aunt Jae

2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup all-purpose  flour
1 cup cornmeal
4 ½ tsp. baking powder
1 tsp. salt

In a mixing bowl, cream butter and sugar.  Combine the eggs and milk.  Combine flour, cornmeal, baking powder and salt;  add to creamed mixture alternately with egg mixture.  Pour into a greased 9x13 baking pan. 

 

Bake at 400 degrees for 22 – 27 minutes or until a toothpick inserted near the center comes out clean.  Cut into squares; serve warm.

Jae's Grandma’s Rice Dish - Aunt Jae

1 lb. ground beef
1 small onion, chopped
½ cup chopped green pepper
2 cup cooked long grain rice
1 can ( 14 ½ oz.) diced tomatoes, un-drained
1 can (11 oz.) whole kernel corn, drained
1 can (2 ¼ oz.) sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. garlic powder
1 tsp. salt
1 ½ cups (6 oz.) shredded cheddar cheese, divided
½ cup dry bread crumbs
1 tbsp. butter, melted

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain.  Stir in the rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt.  Bring to a boil; remove from the heat.  Add 1 cup of cheese; stir until melted.

Transfer to a greased 11 x 7 baking dish.  Sprinkle with remaining cheese.  Toss bread crumbs with butter;  sprinkle over cheese.  Bake, uncovered, at 350 degrees for 25 – 30 minutes or until mixture is bubbly and topping is golden brown.

Hot Chili Cheese Triangles - Aunt Jae

1 package flour tortilla’s                                
1 (12 oz.) container soft cream cheese           
1 can (15 oz.) chili with beans
1 ½ cup shredded cheddar cheese

Preheat oven to 375 degrees.  Remove tortillas from refrigerator, let stand at room temp for at least 15 minutes.  Spread each tortilla with approx. 2 tbsp. cream cheese.  Spread over cream cheese 1 heaping tbsp. of chili.  Sprinkle 1 tbsp. of shredded cheese over chili.  Gently fold tortilla in half to form a half moon shape.  Press edges lightly with fingers to seal.  Wrap individually in aluminum foil with all edges of the foil sealed.  Place on baking sheet and bake for 10 minutes or until heated through and cheese is melted.  To serve, cut into 4 wedges.

Cinnamon Tostada Chips - Aunt Jae

4 (7-inch) flour tortillas
1 tbsp. granulated sugar
½ tsp. ground cinnamon

 1.  Preheat oven to 400 degrees.  lightly spray tortillas with water.  Combine sugar and cinnamon in sugar shaker, sprinkle over tortillas.

2.  Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on large round stone.  Bake 8 – 10 minutes or until lightly browned and crisp.

Cinnamon Sugar:

Combine
3/4 cup granulated sugar
2 tsp. ground cinnamon in sugar shaker

Mexican Cinnamon Sugar:

Combine
½ cup granulated sugar,
1 tbsp. unsweetened cocoa powder
1 tbsp. ground cinnamon in sugar shaker

Crazy Colored Sugar:

Place ¼ cup granulated sugar in small bowl.  Add food coloring, one drop at a time and mix with whisk until color is evenly blended.  Add additional drops of food coloring if darker color is desired.  Place in sugar shaker and sprinkle over cutout cookies before baking, or over icing on baked cookies, cupcakes, brownies or cakes.

Powdered Sunshine Kisses - Aunt Jae

1 pkg. (18 -19 oz.) lemon cake mix
1 egg, lightly beaten
1/3 cup Vegetable oil
2 tsp. water
1/3 cup pecans, chopped
¼ cup powdered sugar

 1.  Preheat oven to 375 degrees.  Combine cake mix, egg, oil, and water, and stir until thoroughly combined.  Mixture will be slightly dry.

2.  Chop nuts and transfer to mixture.  Mix well.  Drop level scoops of dough 2 inches apart on flat Baking stone.
3.  Bake 12 – 14 minutes or until light golden brown.  Cool 3 minutes and transfer to cooling rack.  Cool completely and sprinkle with powdered sugar.

Simple Shortbread Buttons - Aunt Jae

½ cup butter, softened (1 stick)
2 tbsp. granulated sugar
1 tsp. vanilla
1 ¼ cup all-purpose flour
1/8 tsp. salt
¼ cup powdered sugar

1.  Combine butter and sugar until light and fluffy.  Beat in vanilla.  Gradually stir in flour and salt until smooth.  Form into a ball

2.  Place powdered sugar in sugar shaker.  Dust a 15 inch pice of parchment paper with powdered sugar.  Transfer dough onto parchment paper;  shape into an 8 inch log.  Refrigerate 30 minutes.

3.  cut cookies into 2 inch slices.  Place on flat Baking Stone.  Bake 20 – 22 minutes at 350 degrees.  Cool 3 minutes and move to cooling rack.  Cool completely and sprinkle with powdered sugar.

Variations:  For orange shortbread, fold in 2 teaspoons fresh orange zest with flour.  For almond shortbread, fold in 1/3 cup chopped almonds with flour.