In the 1980's that awful Nouvelle cuisine was on every menu, thankfully that trend didn't last too long. Chef's were blackening everything, the Caesar salad was finally showing up on every menu, except nobody knew how to make it authentic unless you went "fine dining" Sushi, stir-fry, wine coolers, flavored popcorn, breakfast burritos, frozen yogurt, raspberry vinaigrette, breakfast strata's, hot artichoke crab dip, deep fried potato skins, pesto, coconut shrimp, pastas of all types, pates, muffins, muffins and more muffins were big hits. Did you know the veggie burger (Gardenburger) was created in 1981 by Paul Wenner in Gresham, Oregon using a soy meat protein? I happen to love veggie burgers, especially the Gardenburger. During the 80's in S. CA and I'm sure elsewhere all dinner parties ended with a fabulous warm souffle; mine were of the chocolate and lemon variety. My favorite lemon souffle is a Julia Child recipe, but it's just too long and most home cooks probably would not make it. I have a simpler version of a lemon souffle and apparently the person I thought I received the recipe from says she never gave it to me.
"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present,
the wisdom of cookbook writers." Laurie Colwin 1944-1992
I hope you enjoy the recipes listed below.
Breakfast Burritos
1 (16 oz.) bag frozen Southern style hash browns
12 eggs
1 large white onion, chopped
1 red bell pepper, seeded and chopped
1/2 lb. pork sausage
12 (10-in) flour tortillas
1 jalapeno, seeded and minced
1/4 cup fresh cilantro, chopped
1/2 cup chunky salsa, drained
3 cups sharp cheddar cheese, shredded
1 can refried beans - optional
Accompaniments; sour cream, salsa, jalapenos, seeded and sliced
In a bowl, beat eggs with salt, pepper and 3 Tbl. milk. In a large saute pan, add a small amount of oil and hash browns, frying until golden brown. Heat refried beans in a saucepan. In a large saute pan, add sausage, onions and red bell pepper, cooking until sausage is browned and onions, peppers are tender. Drain any fat from pan, add jalapenos, and eggs to mixture cooking and stirring until eggs are softly scrambled. Add back hash browns, cheese and salsa. Mix well. On each tortilla, smear with some beans (if desired) add about 3/4 cup filling on each tortilla. Sprinkle on some cilantro. Roll sides in and then roll up burrito. Place on lightly sprayed baking sheet seam side down. Sprinkle more cheese on top if desired. Bake in 350 oven for about 10 to 15 minutes. Remove and place on platter. Serve sour cream and salsa on side. Serve with orange juice, fresh fruit and coffee.
Curried Cream Cheese Appetizer - I'm sure back in high school or college I would have thought this recipe to be quite exotic, especially using sherry and chutney
1 (8 oz.) package cream cheese, soft
8 oz. sharp cheddar cheese, shredded
1 Tbl. curry powder - good quality (I would now use curry paste)
2 Tbl. sherry (buy the good stuff)
3 garlic cloves, minced
1/2 cup chutney
1 scallion, minced including green part
4 Tbl. chopped cashews
In a large bowl, mix the cream cheese, cheddar cheese, curry, sherry and garlic. Shape into a ball and chill wrapped in plastic wrap for about 4 hours. Remove to pretty serving plate, top with chutney and sprinkle with scallions and cashews. Serve with crackers or baguette slices.
Knorr Spinach Dip - always a favorite
1 (10 oz.) package frozen chopped spinach, thawed
1 package (Knorr) dry vegetable soup mix
1 1/2 cups sour cream
1 cup mayonnaise
1 (8 oz.) can water chestnuts, drained and chopped
1 small jalapeno, seeded and minced (this is not from original recipe, but I like to include)
3 scallions, chopped including green part
1 large sourdough bread
Slice a portion of the top of bread off and hollow out bread; set aside. Thaw spinach and squeeze dry with a clean kitchen towel or paper towels. In a bowl, stir dry soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts, jalapeno and scallions. Cover and chill about 2 hours before serving. Place dip inside hollowed out bread and use cubed bread for dipping. Fresh vegetables, crackers or baguette slices too. Oh, I almost forgot, sourdough bowls were used for everything from soup to dip back then.
Hot Crab Dip - this is my sister Sandy's recipe
1 (8 oz.) package cream cheese, soft
1 stick butter
1 lb. fresh crab meat
5 scallions, finely chopped including green part
1 Tbl. Worcestershire sauce
1/4 cup dry sherry
salt
1/2 tsp. garlic powder
Tabasco, to taste
Note: you can also add chopped artichokes to this dish
Place cream cheese and butter into a large dish and place in microwave (not too many people had microwaves back in the 70's. I know when my mom first got hers it was considered very trendy) and melt together, mixing well. Gently mix in the crab meat, scallions, Worcestershire, sherry, garlic powder, salt and Tabasco. Place back into microwave, cover with plastic wrap and heat until hot. Carefully remove and place in serving bowl with assorted crackers, crisp vegetables; such as carrot slices, celery, bell peppers, etc.
Easy Oat Bran Muffins - Back in the 80's there was almost a muffin shop on every corner
2 eggs
3/4 milk
1/4 cup honey
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup all purpose flour
2 1/2 cups oat bran cereal
1 Tbl. baking powder
1 cup fresh blueberries
1 Tbl. fresh lemon zest
1/2 cup chopped pecans
Preheat oven to 400 degrees. In a large bowl of electric mixer beat eggs, milk, honey, sugar and vegetable oil. Add flour, bran cereal and baking powder, beating until dry ingredients are just moistened. Do not overbeat. Stir in blueberries, lemon zest and pecans. Divide batter into 18 paper lined muffin cups. Bake for about 20 minutes or until tester comes out clean. Remove to cooling rack and let rest for about 10 minutes before serving.
Mexican Layer Dip - have always loved this and I know all of my friends and I served it in the 80's in San Diego
1 (16 oz.) can refried beans
1 lb. ground beef or ground turkey
3 Tbl. taco seasoning mix (I make my own blend now)
1 (8 oz.) container sour cream
1 cup black olives, sliced
2 large ruby red tomatoes, diced
1 small white onion, diced
2 scallions, chopped including green part
1 (4 oz.) can green chiles, drained
1 cup chunky salsa
1 cup Monterey Jack cheese, shredded
2 cups sharp Cheddar cheese, shredded
Tabasco (I like to mix a little into the sour cream)
Iceberg lettuce, shredded
In a saucepan add beans and taco seasoning mix, mix well and heat beans. In a saute pan, add ground beef or turkey, season with salt and pepper and break up into small pieces, cooking until nicely browned. Drain well in colander. Note: you could also season with a little taco seasoning too. On a large platter or casserole type baking dish, layer cooked beans, cooked meat, Cheddar cheese, lettuce, tomatoes, Jack cheese, onions, olives, sour cream, chiles, Cheddar cheese, salsa, a little more sour cream and scatter scallions on top. Serve crisp tortilla chips alongside.
Brandy Slush - my roommates Deanne, Kathy, Debbie and I would serve this at parties we had in West Seattle in the late 70's
9 cups cup water
2 cups sugar
4 tea bags
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (12 oz) can frozen orange juice concentrate, thawed
2 cups brandy
Lemon lime soda
Boil 7 cups of the water with sugar for 10 minutes, stirring well. In another saucepan, bring remaining 2 cups water to a boil and steep the tea bags for 20 minutes. Mix the tea with the sugar water and add lemon and orange concentrates, stirring well. Add brandy, stir well. Put into the freezer. To serve; scoop a tablespoon or so of slush into glass and top with ice and lemon lime soda. I wonder who came up with this concoction?
Kathy's Sophisticated Drink - my roommate Kathy came up with this one and we all loved it! This serves 4 so you will want to make more
2 cups vanilla ice cream
1 cup cranberry juice
2/3 cup vodka
4 strawberries
In a blender, add ice cream, cranberry juice and vodka. Puree until smooth. Pour into "fancy" glasses and garnish with strawberry.
The "Girls" Party Daiquiri's - Really, we did other things besides have parties!
1 pint fresh strawberries, sliced (or you can use frozen)
1 (6 oz.) can frozen lemonade concentrate, thawed
2 Tbl. powdered sugar
1 cup light rum
Whole strawberries, for garnish
In a blender add strawberries, lemonade, sugar and rum. Puree to mix well. Add ice to the 5 cup level, cover and blend until smooth. Pour into glasses and garnish with whole strawberry.
Raspberry Cheese Danish - this one actually comes from my mom, which is interesting because she always seemed to make everything from scratch
2 (8 oz.) packages crescent rolls
2 (8 oz.) packages cream cheese, soft
1 cup sugar
1 egg, separated
1 tsp. pure vanilla extract
1 (12 oz.) jar red raspberry jam (my parents used to buy the best jam made in Canada and I think it was the Empress brand - loved it and wish I could find it again)
1 cup powdered sugar
2 Tbl. milk
lime zest, minced
Preheat oven to 350 degrees. Press 1 can of rolls out flat into a lightly greased 13x9 baking dish. In a bowl, mix cream cheese, sugar, egg yolk and vanilla. Spread mixture over rolls. Spread jam heavily over the cream cheese mixture, but do not mix together. Roll out remaining can of rolls to fit over top of jam. Brush the top of rolls with egg white. Bake for about 30 minutes or until lightly golden brown. Cool on wire rack. Mix the powdered sugar, lime zest and milk together and spread over cooled pastry. Refrigerate about 6 hours. Cut into pieces and serve with a nice hot cup of coffee.
Easy Breakfast Quiche - I wonder if I got this recipe from Bisquick?
8 oz. fresh crab meat (we always used Dungeness)
1/2 cup fresh button mushrooms, sliced
1/2 cup mozzarella cheese, shredded
1/2 cup provolone cheese, shredded
4 eggs
1 cup sour cream
1 cup large cottage cheese
1/2 cup Parmesan cheese, shredded
1/4 cup Bisquick baking mix
Tabasco
3 scallions, sliced including green part
Preheat oven to 350 degrees. Lightly grease a 10-inch pie plate. Layer the crab, mushrooms and cheeses in the dish (except Parmesan). In a bowl, add eggs, sour cream, cottage cheese, Parmesan cheese, Bisquick, Tabasco and mix with hand held electric mixer until smooth. Stir in scallions. Pour over crab mixture in pie plate. Bake for about 45 minutes or until set. Place on cooling rack for about 6 minutes and slice into pieces. Serve with fresh fruit, orange juice and hot coffee.
Banana Coffeecake - for some reason we were really into making coffeecake back then
2 ripe bananas, mashed
1 (18 oz.) package yellow cake mix - ok, this was an unusual coffeecake
1 (3 oz.) package instant vanilla pudding mix
1/2 cup vegetable oil
4 eggs
1 tsp. pure rum extract
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup pecans, chopped
1/3 cup brown sugar, packed
Garnish; powdered sugar, fresh strawberries
Preheat oven to 325 degrees. In a large bowl of electric mixer add; mashed bananas, cake mix, pudding mix, oil, eggs and rum extract. Beat for 8 minutes with mixer on medium scraping down bowl occasionally. In a smaller bowl mix cinnamon, nutmeg, pecans and brown sugar. Pour half of the cake batter into a well greased and floured Bundt cake pan. Sprinkle on the brown sugar/pecan mixture over the batter. Cover with the remaining batter. Place a knife in batter and swirl the layers into a figure eight pattern. Bake for 1 hour. Remove from oven and cool on wire rack for about 10 minutes. Invert the pan and cool completely. Dust with powdered sugar and garnish with berries. Slice and serve with what else but a cup of hot coffee.
Zucchini Chocolate Bread - I remember making this in the early 80's and got the recipe from my sister Sandy who was the queen of using zucchini in recipes. My note says she got the recipe from the Seattle Times.
3 eggs
1 1/2 cups water
1 cup vegetable oil
1 Tbl. pure vanilla extract
2 cups fresh zucchini, grated - squeeze out excess water with paper towels
3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbl. cinnamon
1 (3 oz.) box instant chocolate pudding mix
1/2 cup shredded coconut
1/2 cup pecans, chopped
1/2 cup chocolate chips
Preheat oven to 350 degrees. Grease and flour two loaf pans. In a large mixing bowl of electric mixer beat eggs, sugar, oil and vanilla. Fold in the zucchini. In another bowl combine flour, salt, baking soda, baking powder, cinnamon and pudding mix stirring together. Add this to the egg mixture and mix well. Fold in the coconut, nuts and chocolate chips. Pour into prepared pans and bake for about 1 hour or until wooden pick inserted comes out clean. Cool on wire rack for about 10 minutes. Remove from pans and cool completely.
Asparagus Appetizer Rolls - I have also made these using small cooked shrimp, fresh dill and Tabasco, mixed and spread on bread. Back in the late 70's and early 80's these were a hit at dinner parties
16 fresh asparagus spears
16 slices white bread, crusts removed - such as Wonder bread (I know, but what can I say)
1 (8 oz.) package cream cheese, soft
8 strips bacon, cooked and crumbled
1 scallion, minced including green part
1/2 stick butter, melted
Freshly grated Parmesan cheese
Preheat oven to 400 degrees. Steam asparagus until crisp tender about 5 minutes. Drain and place on paper towels to drain well. Remove crusts from bread and with a rolling pin flatten slightly. In a bowl with electric mixer beat cream cheese until light and fluffy. Add cooked bacon and scallions to cream cheese. Spread about 1 heaping tablespoon onto each slice of bread, top with asparagus spear and roll up into cylinder. Brush with melted butter and roll in Parmesan cheese. Cut in half and place on baking sheet. Bake for about 12 minutes or until lightly browned. Place on serving platter and eat while still hot. Note: if using shrimp version, cut shrimp into pieces mix with cream cheese, dill, scallions and Tabasco. You will not be using the bacon or asparagus in this version. Proceed as with asparagus version.
Chicken Lasagna - was a big hit in the 80's
Sauce
1/2 cup butter
2 Tbl. olive oil
1 cup whole milk
1/2 cup whipping cream
salt and freshly ground black pepper
Lasagna
1 large white onion, chopped
2 garlic cloves, minced
2 cups cooked chicken, shredded or chopped
2 cups chicken stock - good quality
2 cups ricotta cheese
4 cups mozzarella cheese, divided
1 cup freshly grated Parmesan cheese, divided
1 tsp. dried basil
1 tsp. Italian seasoning
1/2 tsp. red pepper flakes
1 tsp. dried oregano
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1 package lasagna noodles
1 package baby spinach
In large pot of boiling salted water, add pasta and cook until tender. Drain well and drizzle with olive oil so it doesn't stick together. Set aside. In saute pan, add some olive oil and spinach, wilting for just a couple of minutes, drain well and set aside. In a large saucepan, add butter, olive oil, and saute onion and garlic until softened. Stir in flour, salt and pepper, cooking for about 1 minute. Gradually whisk in chicken stock, milk and cream. Bring to a boil and boil about 1 minute. Stir in 2 cups mozzarella, 1/2 cup Parmesan, basil, red pepper flakes and oregano; set aside. In a bowl, combine ricotta cheese, parsley, remaining mozzarella; set aside. In a 13x9x2 greased baking pan, spread 1/4 of cheese sauce, cover with 1/3 of pasta, top with half of ricotta mixture, half of spinach and half of chicken. Cover with 1/4 of cheese sauce, 1/3 of pasta and repeat again with ricotta mixture, spinach and chicken and cheese. Cover with remaining pasta and cheese sauce. Sprinkle with remaining Parmesan cheese. Bake in 350 degree oven for about 45 minutes to 1 hour. Turn on broiler and let top get bubbly and lightly golden brown - watch carefully so it doesn't burn. Remove from oven and let rest for about 10 to 15 minutes before slicing. Serve with garlic bread, tossed salad and a nice glass of wine.
Spinach Salad - this was roommate Deanne's special salad - we have been friends for over 37 years
1 bag baby spinach, washed and spun dry or dried on paper towels
1 (11 oz.) can mandarin oranges, drained
1 small basket strawberries, sliced
6 slices bacon, sliced and cooked crisp
1 small red onion, thinly sliced
1/4 cup blue cheese, crumbled
1/2 cup walnuts or slivered almonds
Honey Mustard Dressing (see recipe below)
Croutons (garnish)
Combine all ingredients into a bowl and mix with dressing. Place on serving platter and sprinkle with croutons and extra nuts if desired.
Dressing
1/4 cup plain yogurt (I like the Greek style)
1/2 cup mayonnaise
1 Tbl. cider vinegar
2 tsp. Dijon
1 Tbl. honey
salt and freshly ground black pepper
Place dressing ingredients into a container with lid and shake well, taste and adjust according to your taste.
Cheese Soup was a big hit in the 70's (my mom's recipe and my dad always loved it)
1/2 onion, chopped
1/2 cup butter
1 cup carrots, small dice
1/2 cup celery, small dice
6 Tbl. all purpose flour
3 cups chicken stock - good quality
3 cups half and half
2 lbs. Velveeta cheese, cut into pieces OR if you are not a fan of Velveeta use 1 lb. sharp cheddar cheese, shredded
Tabasco, to taste
1 tsp. Worcestershire sauce
fresh parsley, chopped - garnish
In a large Dutch oven or saucepan, add butter, onion, carrots and celery cooking until vegetables are softened about 10 to 15 minutes. Whisk in flour and cook for about 1 minute. Whisk in chicken stock and half and half, then add Velveeta or cheddar, turn down heat and continue stirring until cheese is melted. Add Tabasco and Worcestershire cooking for a couple of minutes. Serve in either hollowed out bread bowls (my mom did) or soup bowls and sprinkle with parsley. Note: you can also steam some broccoli, add it to make broccoli cheese soup. Note: I like to add the chicken stock, and then with an immersion blender, blend vegetables before adding half and half and cheese. Serve with a tossed salad and hot crusty garlic bread
Cajun Blackened Fish - living in Baton Rouge for about 1-year I learned to love all foods that were blackened, actually I loved all things Louisiana!
Blackening mixture - or create your own
2 Tbl. paprika
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. cayenne
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. dried oregano
Fish
4 to 6 fish fillets of your choice about 1/2-inch thick; I personally like halibut or salmon
melted butter
Mix spices together in a bowl. Place a cast iron skillet on burner and heat for about 10 minutes to get hot. Rub fish with melted butter and then rub blackening spice onto fish. Place fish in skillet and drizzle on a little melted butter cook about 2 - 5 minutes then flip over. Drizzle with a little more butter cook about 2-5 minutes. Remove to serving platter.
Tuna or Salmon Noodle Casserole - a favorite at every dinner table growing up and I still love it
1 (12 oz.) package wide egg noodles
1 (14.7 oz.) can red salmon, drained, bones picked out and skin removed OR
1 (12 oz.) can albacore tuna
1 cup sour cream
1 can cream of mushroom soup
1/4 tsp. garlic powder
1 cup frozen peas (optional, but I love them)
1/4 cup milk
2/3 cup fresh mushrooms, sliced (I personally dislike mushrooms in a jar or can, but you can use them if you care to)
salt and freshly ground black pepper
1/4 cup Ritz buttery crackers, crushed OR crushed Lays potato chips OR fresh bread crumbs
1/2 cup cheddar cheese, shredded
Fresh parsley, chopped
Preheat oven to 350 degrees. In a small saute pan, add a little oil and mushrooms cooking for about 5 minutes. In a pot of boiling salted water, add pasta and cook al dente, drain well. In a large bowl, add sour cream, milk, cream of mushroom soup, salt, pepper, garlic powder, peas and mushrooms stirring well. Gently stir in pasta and either salmon or tuna. Place this mixture into a 2-qt casserole. Top with cheddar cheese. If using bread crumbs, melt a little butter and mix in with crumbs the place on top of casserole. If using either crushed Ritz or potato chips sprinkle them over the top. Bake for about 35 to 40 minutes. Remove from oven and sprinkle with parsley. Serve with a dinner salad and crisp garlic bread.
Julia's Northwest Clam Chowder - if you live in the Pacific NW and don't know how to make a good chowder, well I just don't know what to say about that
5 slices bacon
1 large onion, chopped
1 carrot, small dice
2 celery stalks, small dice
1 garlic clove, minced
1 1/2 lbs. potatoes, peeled (I like Yukon Gold) cubed
5 (6 1/2 oz.) cans of clams with juice OR fresh clams, chopped
1/2 stick butter
1 bottle clam juice
1 cup dry white wine
Tabasco
1 tsp. dried thyme
1 bay leaf
2 cups heavy whipping cream
salt and freshly ground black pepper
1 Tbl. cornstarch
fresh parsley, chopped
Place chopped bacon in a large Dutch oven and fry until crisp, remove to paper towels. Leave about 1/4 cup bacon fat in pan and remove rest. Cook the onion and garlic in the bacon drippings. Add celery, carrots, potatoes, clam juice, and wine. Cook until potatoes are tender about 20 minutes. Add thyme, Tabasco, bay leaf, clams with juice, milk, salt, pepper, whipping cream and butter, cook on simmer for about 15 minutes. Mix cornstarch with a little milk to make a slurry. Mix in cornstarch to pot, continue stirring until thickened. Taste and adjust seasonings. Place chowder into bowls and top with parsley. Serve with hot crunchy garlic bread, a tossed green salad and nice glass of chilled white wine. Note: when we lived in WA digging for clams was always fun for everyone.
Tasty Taco Soup - I used to be obsessed with making this in the 80's
1 1/2 lbs. ground beef or ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can pinto beans, drained
2 (4 oz.) cans green chiles, chopped
1 (15 oz.) can tomato sauce
1 (15 oz.) can corn or frozen corn
1 cup chunky salsa
4 cups chicken stock - good quality
1 (28 oz.) can whole tomatoes, crushed with your fingers - use juice too
1 package Taco seasonings (or make your own)
Tabasco
1/2 cup black olives, sliced
chopped cilantro - back then I didn't use cilantro, but I would add it now
Garnishes; chopped avocado, chunky salsa, sour cream, shredded cheese, tortilla chips
In a large saucepan or Dutch oven, add a little oil and brown meat with onions and garlic. Season with salt and pepper. If too much moisture is in pan when cooked drain and place back into pan. Add taco seasonings and Tabasco to taste. Stir in beans, salsa, chiles, tomato sauce, tomatoes with juice and corn, stir add chicken stock mixing well. Cook on simmer for about 30 minutes, taste and adjust seasonings, sprinkle with cilantro. Place garnishes in small bowls, serve soup right at the table in Dutch oven. Ladle soup into bowls and garnish. You can also serve with warm flour tortillas or make cheese quesadillas to go along with soup.
Marsala Chicken - first time I made this (80's) and served it at a dinner party I thought I was quite "La te da"
4 large boneless skinless chicken breasts
1/2 cup all purpose flour
salt and freshly ground black pepper
1/2 stick butter
olive oil
1/2 lb. fresh button mushrooms, sliced
2 lemons, juiced
2 cups Marsala wine
fresh parsley, minced
In a large saute pan, add some butter and olive oil. Toss in mushrooms and saute, season with a little salt and pepper. Cook until nicely browned. Remove to bowl with any juices from pan. Take chicken breasts between 2 pieces of plastic wrap or inside a ziplock bag and pound to about 1/4-inch thickness with meat mallet. Place flour into a clean ziplock bag, season with salt and pepper. Add chicken breasts and coat each side well. Add more butter and olive oil to pan, place chicken breasts in pan and cook until nicely golden brown on each side. Transfer chicken to plate. Add Marsala wine to pan and reduce by about half scraping up any bits left in pan. Stir in lemon juice. Return mushrooms and chicken breasts to pan, cover, reduce heat and simmer for about 10 minutes. Remove to serving platter, pour sauce over and sprinkle on parsley. Serve with roasted red potatoes, a vegetable and garden salad. Serve with a nice crisp white wine.
Stuffed Burgers - for some reason I love stuffing burgers and when my friends and I lived together and had parties we were always stuffing and grilling burgers (well, back then we let the boyfriends do it)
2 lbs. ground beef or ground turkey
2 scallions, minced
1 cup sharp cheddar cheese, shredded
barbecue sauce
salt and freshly ground black pepper
buns
butter
Accompaniments; iceberg lettuce, sliced tomatoes, thinly sliced onions, ketchup, mustard, mayonnaise, pickles, relish
In a bowl, add ground beef, scallions, salt and pepper. Form into 8 thin patties, on four of the patties, add some cheddar cheese and a tablespoon of barbecue sauce. Top with the 4 other burger patties and press to seal edges. Place on hot grill and grill to desired doneness. Spread buns with butter and lightly grill those. Place burgers on buns and add accompaniments. Serve with baked beans, potato salad, etc.
Coquilles St. Jacques - this was considered uptown to serve to company
1/2 cup all purpose flour
2 lbs. sea scallops
2 Tbl. butter
8 oz. button mushrooms, sliced
1/2 cup onion, finely chopped
2 Tbl. shallots, minced
2 Tbl. Cognac
3 Tbl. bread crumbs
2 Tbl. butter
pinch cayenne
1 garlic clove, minced
3/4 cup dry white wine
salt and freshly ground black pepper
1/2 cup Gruyere cheese, shredded
fresh parsley, minced
Place flour, salt, and cayenne in ziplock bag and add scallops; seal and shake to coat. Remove scallops from bag and shake off excess flour. Melt butter in large saute pan, add onion and cook for about 4 minutes, add mushrooms and cook for about 4 minutes. Add shallots and garlic cook for 2 minutes. Add scallops, wine, thyme, salt and pepper. Cover and reduce simmering for about 4 minutes. Uncover and cook for 1 minute, add Cognac. Melt 2 Tbl. butter and mix with bread crumbs and parsley. Divide the mixture evenly among four to six individual gratin dishes. Divide cheese and top each dish with cheese and bread crumb mixture. Place under broiler until cheese melts and is bubbly. Serve immediately. Serve with a nice tossed salad and grilled asparagus.
Fettuccine Alfredo - you can't go wrong with this recipe and everyone served it in the 80's
1 (12 oz.) package fettuccine
3 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy whipping cream
1 cup fresh Parmesan cheese, grated
salt and freshly ground black pepper
2 Tbl. butter
fresh parsley, chopped
Options to add; grilled or sauteed vegetables, smoked salmon, sauteed chicken breasts, shrimp
Place pasta into a big pot of boiling salted water and cook al dente. In a large saute pan, add butter and garlic cooking about 3 minutes, do not brown. Add wine and reduce by half. Add whipping cream, bring to a boil and cook about four minutes to slightly thicken. Season with salt and pepper and add about half of Parmesan cheese and turn off heat. Add cooked pasta and toss to coat. Remove to serving platter and sprinkle with additional Parmesan cheese, parsley and a good amount of black pepper. Serve with crusty bread, tossed salad and of course a nice glass of wine.
Five Bean Casserole - I personally think my mother made the very best version!
1/2 lb. bacon, chopped (freeze slightly, remove and chop)
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can lima beans
1 (28 oz.) can baked beans
1 (15 oz.) can canellini beans or white navy beans
1 large onion, chopped
3 garlic cloves, chopped
salt and freshly ground black pepper
1/2 cup molasses
1/2 cup brown sugar, packed
1/2 cup ketchup
1/2 cup barbecue sauce
1 Tbl. cider vinegar
1 Tbl. Worcestershire sauce
1 tsp. dry mustard
1 lb. ground hamburger or ground turkey
Preheat oven to 375 degrees. In a saute pan, add bacon and cook until brown and crisp, remove to paper towels. Add onion and garlic to pan and cook until softened. Remove with a slotted spoon to large bowl, add bacon to bowl. Remove bacon fat and add hamburger or turkey, season with salt and pepper breaking up and cooking until browned. If any moisture is in pan, drain meat in colander. Add meat to the bowl, all beans, mix in molasses, ketchup, vinegar, Worcestershire sauce, barbecue sauce, dry mustard, and brown sugar. Now that all ingredients are mixed, taste and adjust seasonings. Place mixture into a large baking casserole pan, cover with foil and bake about 1 hour. Remove foil and bake about 15 more minutes. This is great with hot crunchy garlic bread
California Pasta Salad - can you believe it wasn't until the 80's that pasta salads started to become the hot food item? Just think, Baked Brie and croissants were an 80's thing too.
8 oz. farfalle
3 cups cooked chicken, chopped
1 cup red grapes, sliced in half
2 celery stalks, sliced
1/2 small red onion, thinly sliced
2 scallions, thinly sliced including green part
salt and freshly ground black pepper
1/4 cup slivered almonds
1 cup Harvarti cheese, shredded (wow, when I first discovered Harvarti in the 70's I thought I had died and gone to heaven)
Dressing
1/2 cup mayonnaise
2 Tbl. fresh lemon juice
1/4 cup sour cream
1 Tbl. honey
3 Tbl. fresh parsley, minced
2 tsp. Dijon
In a pot of boiling salted water, add pasta and cook al dente. Drain well and place into a bowl of ice cold water to stop cooking. Drain pasta well and place into a large bowl. Add cooked chicken, grapes, celery, onion, scallions, almonds, cheese and season with salt and pepper. Mix dressing ingredients and add a little at a time, mixing to incorporate. Chill salad covered in refrigerator for about 1 hour. I like to save a little dressing, as it soaks into the pasta and you might need more. Place on a serving platter, and serve with croissants.
This next recipe is called Copper Pennies and I'm sure most of you have had them. I personally love them and they have been served at potlucks, church dinners, family reunions, etc.
2 lbs. carrots, peeled and sliced on diagonal
1/2 cup vegetable oil
1/2 white vinegar
1/2 cup sugar
1 tsp. dry mustard
1 can condensed tomato soup
1 white onion, chopped
1 green bell pepper, chopped
In a large saucepan, of boiling salted water add carrots. Cook carrots for about 10 minutes and drain well. In a small saucepan, bring the oil, vinegar, sugar and soup to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes. Layer one-third of the carrots, one third of the onion and one third of the pepper in large mixing bowl or 13x9 pan. Repeat layers ending with carrots. Pour soup mixture over the carrots and marinate 24 hours, covered with plastic wrap.
The Famous "Fruit Dump Cake" - Odd name, but everyone made it in the 70's and it actually tasted good.
1 yellow cake mix with pudding
2 sticks butter, melted
1 (21 oz.) can cherry pie filling or filling of your choice
1 (20 oz.) can crushed pineapple, undrained
1 cup coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Every ingredient is layered on top of the other ingredients. Do not mix or stir. In a 13x9 pan, pour in pineapple to cover pan, add pie filling, sprinkle on dry cake mix to cover and top with nuts and coconut over that. Pour melted butter over all and bake about 1 hour. Remove and cool on wire rack. Back then everyone used to top it with Cool Whip, but I personally would whip up some heavy whipping cream.
Orange Cake - also called Dreamsicle Cake - see what I mean about all these prepackaged ingredients, but they sure do taste good. Yikes, will the chef's association come after me for making that statement?
1 (18.25 oz) Duncan Hines package orange cake mix - sometimes hard to find, but Amazon.com has it
1 (3 oz.) package orange jello
1 (5 oz.) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
1 1/2 cups milk
Frosting
1 (8 oz.) container sour cream
1 cup sugar
1 (5 oz.) package instant vanilla pudding mix
1 (12 oz.) can crushed pineapple, drained
1 1/2 cups shredded coconut
1 (8 oz.) container Cool Whip
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. In large bowl of electric mixer combine cake mix, orange jello, vanilla pudding mix, eggs, oil and milk and mix for 3 to 4 minutes, scraping down sides of bowl. Pour batter evenly into the pans and bake for about 25 minutes or until pick inserted comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely. For frosting; in large bowl add sour cream, sugar, pudding mix and mix well by hand. Stir in pineapple and coconut. Fold in the Cool Whip. Spread frosting over cooled cake and refrigerate.
Easy Simple Lemon Souffles - love these
1/2 cup sugar
1 Tbl. cornstarch
3/4 whole milk
3 eggs, separated
2 Tbl. butter
5 Tbl. fresh lemon juice
1/4 cup sugar
Preheat oven to 400 degrees. Butter six ramekins and place on baking sheet. In a saucepan add 1/2 cup sugar, cornstarch and whisk in milk and egg yolks. Add butter bringing to a boil over medium heat, whisking constantly about 3 minutes until mixture thickens. Mix in lemon juice. In a separate bowl, beat egg whites until frothy and add 1/4 cup sugar beating. Fold in whites to lemon pudding mixture and spoon into ramekins. Bake about 15 minutes. Serve immediately. Note: You can serve with a dollop of freshly whipped cream on top and a little lemon zest.
Spicy Oatmeal Cookies - my mom Dorothy's recipe, a favorite cookie of mine
1 cup raisins
1 cup sugar
3 eggs, beaten
2 sticks butter, soft
2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
2 cups quick cooking oatmeal
Preheat oven to 375 degrees. In a small saucepan add raisins and just cover with water. Bring to a boil and remove from heat and cover, soaking for 15 minutes. Pour off liquid and reserve 6 Tbl. of liquid. In a bowl of electric mixer beat butter and sugar until light and fluffy, beat in eggs. Sift flour, salt, baking soda, cinnamon, allspice, cloves and combine oatmeal. Gradually pour into creamed butter mixture. Add raisins and reserved 6 Tbl. of liquid, mixing well. Lightly spray a baking sheet with cooking spray or lightly grease. Drop cookie dough onto baking sheet and bake about 8 to 10 minutes. Remove to cooling rack.
Black Russian Cake - I think we all made this one. I remember it as a huge hit
1 (18 oz.) package yellow cake mix
4 eggs
1/4 cup vegetable oil
1/4 cup Kahlua
1 (5 oz.) package instant chocolate pudding mix
3/4 cup strong brewed coffee
1/4 cup vodka
Glaze
1 cup sugar
2 Tbl. butter
1/4 cup water
1/4 cup Kahlua
Preheat oven to 350 degrees. Grease and lightly flour a Bundt pan. In a bowl of electric mixer add cake mix, eggs, oil, Kahlua, pudding mix, coffee and vodka mixing until smooth. Pour into pan and bake about 50 minutes. Cool on wire rack then turn out. For glaze; in a saucepan add sugar, butter, water and Kahlua mixing and cooking over medium. Bring to a boil then simmer for a couple of minutes. Cool slightly and pour glaze over cake. I like to prick the cake with a toothpick so I have little holes for the glaze to get captured in.
White Sheet Cake - from my mom's recipe file and this was a big 70's hit
1 cup butter
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
Frosting
1/2 cup butter
1/4 cup whole milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup walnuts, chopped
In a large saucepan bring butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until you have a smooth batter (kinda weird way of making a cake isn't it?). Pour into a greased 15x10x1 inch baking pan. Bake in 375 degree oven for about 20 minutes. Remove to cooling rack. For frosting; combine butter and milk in saucepan. Bring to a boil, remove from heat whisk in powdered sugar and extract, mixing well. Stir in walnuts and spread over warmed cake.
Cornflake Cookies - 70's recipe from my mom, Dorothy, love these
2 sticks butter, soft
1 cup light brown sugar, packed
1 egg
1 cup vegetable oil
3 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup rolled oats
1 cup corn flakes cereal, crushed
1 cup shredded coconut
1/2 cup chopped pecans
1 cup granulated sugar
Preheat oven to 325 degrees. In bowl of electric mixer, cream butter and brown sugar. Add egg, oil and vanilla. In another bowl, mix flour, baking soda and salt adding to creamed mixture with oats, corn flakes, coconut and pecans. Mix well on medium. Roll dough into walnut size balls and place on ungreased baking sheet 2-inches apart. Push the balls down with a fork. Bake for about 12 minutes. Remove to cooling rack and sprinkle with granulated sugar. Let cool on baking sheet for 5 minutes then remove to cooling rack. Get a big glass of cold milk and start dunking.
Bon Appetit
"I will give thanks to the Lord according to his righteousness
and will sing praise to the name of the Lord Most High." Psalm 7:17
