Favorite Family Recipes

Abstracted from Our Family Favorites Cookbook

SANTA FE CHICKEN
From Kathy (Copper) Todd

2-1/2 lbs. chicken, skinned

1 tablespoon oil

1/2 teaspoon cumin

1 clove garlic, crushed

1 can (8 oz.) tomato sauce

1 can (14.5 oz.) Mexican-style stewed tomatoes

1 can (4 oz.) diced green chilies

2 zucchini, sliced

In large skillet, brown chicken in oil for 10-15 minutes. Drain. Salt and pepper to taste. Stir cumin and garlic into tomato sauce. Pour over chicken. Add remaining ingredients. Cover and simmer for 10 minutes. Uncover and cook on high for 10 minutes until done. Serve with rice.

VEGETABLE SOUP WITH TINY MEATBALLS
From Kathy (Copper) Todd

5-6 cups of beef broth or stock

1 cup canned tomatoes

3 stalks celery and leaves, chopped

1 carrot, finely chopped

1 teaspoon crushed oregano

1/3 to 1/2 cup of fine pasta

1 recipe of tiny meatballs (see below)

Grated parmesan cheese

Heat beef broth to boiling. Add vegetables and oregano. Cover and simmer for 12 minutes. Add pasta to bubbling soup. Cook until pasta is almost done (don't overcook). Drop tiny meatballs into soup and simmer for 2 minutes. Season to taste with salt and pepper. Pass parmesan cheese to sprinkle on top.

Makes 8 servings

TINY MEATBALLS

Soak 2 slices of dry bread or toast in water. Squeeze out moisture. Lightly mix bread with one pound ground beef, one slightly beaten egg, one minced clove of garlic, and one teaspoon of salt. Form into 3/4-inch balls, using 1 teaspoon mixture for each. Brown in small amount of butter or margarine.

Makes 5 dozen meatballs

PARMESAN TILAPIA
From Kathy (Copper) Todd

4-6 tilapia fillets

2 eggs, beaten

1 tablespoon of water

1/4 cup unsalted butter, melted

1/2 teaspoon of paprika

1/2 cup bread crumbs

1/4 cup grated parmesan

Preheat oven to 375° F. Rinse and dry tilapia. Mix eggs with water in a medium bowl. Combine butter with paprika, bread crumbs, and parmesan in another medium bowl. Dip fillets in egg mixture then lightly coat with bread crumb mixture. Place in a greased pan. Bake for 15-20 minutes or until just cooked through. Be careful not to overcook.

Also can be sautéed. In skillet, heat 2 tablespoons of vegetable oil over medium heat. Cook fillets until just cooked through. Season to taste.

APPLE BUTTER
From Margaret Lackore

1/4 pound of dried, unsulphured sliced apples (2 cups); 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/8 teaspoon ground cloves; 2 cups unsweetened frozen apple juice

Combine all ingredients in a large saucepan. Bring to boil. Reduce heat, simmer covered 20 minutes. Stir occasionally. Remove from heat. Cool slightly. Pour into blender. Blend until smooth.

AVOCADO DIP
From the Dale Lackore Family

3 avocados, peeled; 1 large tomato, chopped; 6 green onions, chopped fine; 1 tablespoon sour cream; Dash of lemon juice; Salt, red pepper, paprika, garlic (to taste)

Mash avocados. Mix in balance of ingredients.

DILL DIP
From Lois Anderson

1 cup mayonnaise; 1 cup sour cream; 1 teaspoon Beau Monde; 1 teaspoon chives; 1 teaspoon parsley flakes; 1 teaspoon dill weed; 1 tablespoon onions, minced

Combine all the ingredients. Chill over night (or several hours).

ELDERBERRY BLOSSOM WINE
From Ethyle Todd

1 quart elderberries or blossoms; 9 pounds of sugar; 3 gallons of water; 1/2 cup of lemon juice; 1 yeast cake; 3 pounds of raisins

Put sugar and water together over fire. Stir until sugar is dissolved, then let come to a boil without stirring. Boil for 5 minutes. Skim. Add elderberries. As soon as elderberries are well stirred in, take from fire and cool. When lukewarm, add the yeast dissolved in lukewarm water and the lemon juice. Put in an earthen jar and let stand for six days stirring thoroughly three times daily. The blossoms must be stirred from the bottom of jar each time. On the seventh day, strain through cloth and add raisins (seedless). Put in glass jars and cover tightly. Do not bottle until January.

HOMEMADE SOAP
From Ethyle Todd

10 pounds of grease (5 quarts strained) ; 2 cans Lewis Lye, dissolved in 2 quarts of cold water (use enamel utensils) ; Let both reach room temperature; 1/2 cup washing soda, dissolved in 1 cup hot water; 1/3 cup of Borax; 3/4 cup ammonia

Add lye slowly to dissolved grease, stirring with wooden spoon or stick. Then add soda and borax mixture and ammonia. Stir about 20 minutes). Pour into flat pan or box-lined with wax paper. Let stand until ready to mark off. NOTE: If mixture begins to thicken before the 20 minutes, stop and pour into pan. If it thickens too much it does not pour readily.

CHICKEN & NOODLES
From Winnie Lackore

Chicken:

1 2-1/2 to 3-pound broiler-fryer chicken, cut up; Seasonings (salt, pepper, celery, carrots, onions, parsley; thyme, sage or basil) ; 6 cups water

Skin chicken, if desired. Rinse. Place in a Dutch oven with desired seasonings. Add water. Bring to a boil and then reduce heat. Cover and simmer for 40 minutes. When the chicken is cool enough to handle, remove the meat from bones. Discard the skin and bones. Chop the meat and return it to broth.

The Noodles:

Put some flour (approx. 2 cups) into a pan. Break some eggs (approx. 3) into the flour. Mix to pie crust consistency; don't handle the dough too much. Roll out thin and sprinkle with flour. Roll up and slice into 1/2" strips.Bring the chicken broth to a boiling. Drop noodles into the broth and cook until they are tender.

PIZZA
From Pam Perry

Crust: 3-1/2 to 4 cups flour; 1-1/4 cups warm water; 1 package dry yeast; 1 teaspoon salt

Dissolve yeast in water, add salt. Mix in 2 cups flour. When thoroughly mixed, add in the rest of the flour. Turn out onto a floured surface. Knead for 10 minutes. Place in greased bowl and cover. Let rise in a warm place until almost doubled. Divide into two halves and put out on greased pan.

Sauce: 1 can Hunt's tomato sauce w/bits; 1 can water
Season to taste with the following: Oregano, Basil, Garlic, Salt, Pepper, Onion, Sugar

Add ingredients in a saucepan. Simmer for approximately 45 minutes. Spread over both pizza crusts. Top with your favorite toppings. Bake at 475° for approximately 20 minutes or until the bottom of the crust is slightly brown.

FLORENTINE ROLL-UPS
From Kim Lackore

12 fluted lasagna noodles; 2 tablespoons butter; 3/4 cup chopped onion; 2 packages (10 ounce size) frozen chopped spinach (thaw and drain); 1-1/2 cups shredded Mozzarella cheese; 1-1/2 cups sour cream; 1 egg, slightly beaten; 1/2 cup butter; 1/4 cup flour; 1-1/2 teaspoon pepper; 1 cup half and half; 1 cup milk; 1-1/2 teaspoon instant chicken bullion; 1/2 cup grated parmesan cheese

Cook noodles. Cool in large bowl with cold water. Set aside. Saute onions in 2 tablespoons butter until tender. Set aside. Combine spinach, onions, cheese, sour cream and egg. Set aside. Melt 1/4 cup butter in sauce pan. Stir in flour, instant bullion and pepper. Stir in milk and cream, bring to a boil stirring constantly. Boil and stir for one minute. Remove noodles from water, pat dry and spread 1/4 cup mixture onto each noodle then roll. Butter a baking dish and spread a small amount of the florentine mixture on the bottom. Place rolls in the dish and spread the extra mixture on top. Sprinkle with parmesan cheese. Bake at 350° for 30 to 35 minutes.

MEXICAN CHICKEN LASAGNA
From Joanne Rabun

2 tablespoons vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 green pepper, seeded and chopped; 2 cans condensed tomato soup; 1 can (10 ounce) enchilada sauce; 1-1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons chili powder; 1 teaspoon ground cumin; 2 cups small curd cottage cheese; 2 eggs; 3 to 4 tablespoons canned diced green chilies; 10 ounces lasagna noodles, cooked and drained; 4 cups cooked chicken/turkey, cut into bite-size pieces; 6 ounces sharp Cheddar cheese, sliced; 6 ounces Monterey Jack cheese, sliced

Heat oil in a wide frying pan over medium heat. Add onion, garlic and pepper, chili powder and cumin. Reduce heat and simmer, uncovered until thickened, about 10 minutes; stir often.

Cheese filling: Mix together cottage cheese, eggs, chilies. Grease a 13x9 baking dish. Spread with a thin layer of sauce.

Layer as follows: Lasagna noodles; Cheese filling; Sauce; Chicken pieces; Cheese slices; Lasagna noodles; Cheese filling; Sauce; Chicken pieces; Cheese slices

Can be refrigerated overnight. Bake at 375° 35 minutes (50 minutes if refrigerated).

This dish freezes well before or after baking.

SUPER ENCHILADAS
From Marilyn Metters

We use frozen tortillas in this recipe, since it's a lot easier than making them from scratch.
Bake at 350° for 20 minutes and at 425° for 5 minutes. Makes 8 servings.

3 tablespoons vegetable oil; 2 to 3 tablespoons chili powder; 1 tablespoon flour1 can condensed beef broth; 1 can (1 pound, 12 ounces) whole tomatoes; 2 packages (9 ounces each) frozen tortillas, thawed; 4 Chorizos (Spanish sausages) ; 1 large onion, chopped (1 cup) ; 1 can (16 ounces) red kidney beans; 3 cups shredded cheddar cheese; Vegetable oil; 2 ripe tomatoes, diced; 1 large ripe avocado, peeled and diced; 1 to 2 canned green chilies, finely diced; 1 tablespoon chopped parsley; Shredded iceberg lettuce

1. Heat 3 tablespoons oil in large saucepan. Stir in chili powder and flour; cook 1 minute. Remove from heat. Gradually add beef broth, stirring constantly until smooth. Add tomatoes, bring to boiling, crushing tomatoes with back of spoon. Simmer uncovered, over low heat, stirring often, 20 minutes.

2. Remove and discard casings from sausages; chop coarsely. Saute sausages in large heavy skillet over medium heat until lightly browned; lift out with slotted spoon. Pour all but 2 tablespoons drippings from skillet.

3. Saute onion in drippings 5 minutes. Drain beans, reserving liquid, and add to skillet. Cook over low heat, mashing beans with back of spoon until almost smooth; add a little of reserved liquid if mixture is too dry. Return sausages to skillet and add 1-1/2 cups of the cheese; mix well.

4. Heat a 1-1/2" depth of oil in small skillet until hot. Dip tortillas one at a time in hot oil, just until limp, 5 to 10 seconds on each side. (Do not let them become crisp.) Stack fried tortillas between paper towels.

5. Dip tortillas in chili sauce and top each with a rounded tablespoon of filling; roll up. Place seam side down in a 15x8x2" baking dish, or divide into 2 smaller dishes, 1x6x2", making 2 layers. Pour remaining sauce over; cover with foil.

6. Bake in moderate oven (350° ) for 20 minutes or until heated through. Increase oven temperature to 425° . Remove cover; sprinkle remaining cheese over top. Bake uncovered 5 minutes or until cheese is melted and bubbly.

7. Mix tomato, avocado, green chili and parsley in small bowl. Sprinkle casserole with a little shredded lettuce and the tomato mixture. Serve remaining lettuce and the tomato mixture separately to spoon over each serving.

CHILI
From Dale Lackore

2 pounds dry red kidney beans (cook as directed on pkg.); Sauté 2 lbs. hamburger; 1 teaspoon salt; 1 teaspoon pepper; 2 medium onions; 1 whole garlic, finely chopped (add to beans); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (7 ounce) can tomato paste; 2 tablespoons chili powder; 1 whole chili pod (remove before serving); 1 teaspoon worcestershire sauce

Simmer all day, until the neighbors can smell it!

OYSTER STEW
From Grandma Lackore

1 gallon whole milk (add cream or half-and-half if you have it); 12 ounces fresh oysters with juice, preferably small size; Margarine

Heat up the milk in a crockpot. Cut the oysters up if they are large. Cook them in a skillet with some water until the edges curl. Add them to the heated milk with some margarine, turn the crockpot to low heat and cook for a few hours. Don't add salt until the very last or the milk will curdle. Serve with oyster crackers if you can find them.

CLAM CHOWDER
From Dale Lackore

46 ounce can clam juice; 51-ounce can chopped clams; 2 ounces butter; 1 pound onions, diced; 1/2 pound bacon; 4 ounces flour; 1 quart half-and-half; 2 teaspoons lemon juice; 1/2 teaspoon white pepper; 1 tablespoon salt; 2 tablespoons Worcestershire sauce; 2 pounds potatoes, diced and pre-cooked

Saute onions with bacon. Add flour and cook for 3 minutes. Add spices, clam broth and whip until smooth. Add clams, potatoes, lemon juice, Worcestershire sauce and half-and-half. Before serving add 1 ounce of butter and 3 teaspoons chopped parsley.

SUBGUM VEGETABLE SOUP
From Marilyn Metters

Ingredients:

1 chicken breast; 1/4 cup bamboo shoots, cut into 1/4" cubes; 6-8 water chestnuts, cut into 1/4" cubes; 1 stalk celery, thin-sliced; 1 cup snow peas, shredded; 2 scallions, chopped; 1 carrot, cut into 1/4" cubes; 4 cups chicken broth

Seasonings:
1 tablespoon soy sauce

Cook:
1. Bring the broth with the chicken breast to a boil. Reduce the heat and simmer for 20 minutes.
2. Remove the chicken from the bone and cut it in 1/2" cubes.
3. Put the chicken back in the broth with the vegetables and soy sauce. Simmer it for 10 minutes more and serve.

BOLLER BEANS
From Beth (Boller) Lackore

2 pounds Great Northern beans; 1 pound brown sugar; 1 teaspoon salt; Mustard to taste, approximately 2 tablespoons; Top with bacon; Soda; About 2 cups of liquid when you bake

Soak beans overnight and then cook with a little soda. Pour off when green, add water again.
Cook until tender. Add salt before fully cooked. Bake in a 350° oven.

CRANBERRY FLUFF
From Cheska Wheatley

2 cups raw cranberries, ground (I use a 12 oz bag, buy two at Thanksgiving time, freeze the second to have on hand for Christmas.); 3 cups tiny marshmallows; 3/4 cup sugar; 2 cups diced unpared tart apples (2-3 apples should do it); 1/2 cup seedless green grapes; 1/2 cup broken California walnuts; 1/4 teaspoon salt; 1 cup heavy cream, whipped

Combine cranberries, marshmallows, and sugar. Cover and chill overnight. (Use a fairly large tupperware container so you can add other ingredients the next day and cut back on dishwashing!)

Place a small metal mixing bowl and whipping attachment in the freezer! (Hint: put the cranberries in your blender, cover with water, grind and then drain off water using a sieve. I used to spend hours trying to crush those little suckers until my housekeeper, a former hospital dietician, saw me trying to do this and showed me the right way to do it! Duh!)

Add apples, grapes (optional), walnuts, and salt. I put it back in the refrigerator while the turkey and prime rib start cooking.

A few hours before serving, remove that metal mixing bowl and mixer attachment from the freezer, whip cream and fold into the mixture.

Chill again.

Serve in your prettiest lettuce lined salad bowl or by the scoopful on a bed of lettuce on individual plates. Trim with green grapes if desired. (I've never been able to find the grapes at Thanksgiving or Christmas time in my store) - This is a vintage recipe! First appeared in Better Homes & Gardens, October, 1961!

CRANBERRY SALAD
From Beth (Boller) Lackore

2 cups fresh cranberries; 1 whole orange; 2 cups sugar; 2 cups apples, diced; 1 cup celery, diced; 1/2 cup chopped nuts; Salt; 2 packages (3 ounces) lemon Jello; 3-1/2 cups hot water

Grind together the cranberries and the orange. Add the sugar and let stand 1 hour. Mix the jello with the hot water. Cool, then add to the other ingredients. Chill. Stir a few times before serving.

PISTACHIO SALAD
From Veone Browning

1 box pistachio pudding (dry) ; 1 large can crushed pineapple; 1/2 cup chopped nuts; 1 large Cool Whip; 1 cup small marshmallows

Mix together. Chill.

SCALLOPED CORN
From LaVonne Todd

2 eggs, beaten; 2 cans (17 ounces) creamed corn; 1 can (8 ounces) oysters w/juice, chopped; 3/4 cup cracker crumbs; 1/2 cup milk; Season with Morton's Natures Seasoning Blend

Topping:

Melt 2 tablespoons butter and mix with 1/2 cup cracker crumbs. Sprinkle on top. Bake at 375° for one hour.

CREPES
From Kelly Rabun

2 cups flour; 1/2 to 3/4 stick melted butter (cool before adding) ; 2 cups milk; 3 eggs, beaten; 1 tablespoon vanilla; Pinch of salt

Mix ingredients together. Heat a lightly greased 6" skillet. Remove from the heat. Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. Serve with fresh berries, raspberry syrup and powdered sugar.

EGGS-A-LA-GOLDENROD
A Lackore Family Favorite

3 eggs, hard boiled

To hard boil eggs, place them in a pan and cover them with cold water. Bring to a boil over high heat and then reduce heat so water is just below simmering; cover. Cook 15 minutes, then drain off hot water. Cover the cooked eggs with cold water and let stand for 2 minutes to cool. Chop egg whites finely and set aside the yokes.

White Sauce:

1 tablespoon margarine or butter; 1 tablespoon all-purpose flour; 1/8 teaspoon salt; Dash pepper; 3/4 cup milk

In a small saucepan melt margarine or butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more and then add the chopped egg whites.Cover toast, biscuits or muffins with the white sauce and then use a coarse sieve to grate egg yolks on top.
Enjoy! Try this recipe with Canadian bacon.

PARKERHOUSE ROLLS
From Anne Rabun Ough

Mix together:

2 cups lukewarm milk; 1 cup sugar; 2 teaspoons salt

Mix together 4 packages dry yeast and 1 cup lukewarm water.
Don't stir and allow mixture to sit for 5 minutes. Stir well and add to milk mixture.
Place the combined mixture into a blender bowl and mix well.

Add to bowl:

4 eggs; 1 cup shortening; Mix well, then add (slowly): 9-10 cups flour

Cover and allow to raise (in a warm place). Punch down and raise again.
Then roll out, cut into circles and fold over. Brush with melted butter.
Bake on a greased pan for 12-20 minutes at 425°.

ALMOND BUTTER CRUNCH
From LaVonne Todd

1 cup butter or margarine; 1-1/3 cups granulated sugar; 1 tablespoon light corn syrup; 3 tablespoons water; 1 cup coarsely chopped almonds, toasted; 4 milk chocolate bars (4-1/2 ounce), melted; 1 cup finely chopped almonds, toasted

In large saucepan melt butter, add sugar, corn syrup and water. Cook, stirring occasionally to hard-crack stage (300°)*. Quickly stir in coarsely chopped nuts. Spread on ungreased 13x9x2-inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate, sprinkle with half the finely chopped nuts. Cover with waxed paper, invert. Spread with chocolate, sprinkle remaining nuts on top. If necessary, chill to firm. Crack into pieces.* Watch carefully after 280°.

LOCKSEY'S APPLE CAKE
From LaVonne Todd

2 eggs; 2 cups sugar; 1 teaspoon vanilla; 2 cups flour; 2 teaspoon soda; 1 teaspoon salt; 2 teaspoon cinnamon; 1/2 cup oil; 4 cups diced apples; 1 cup chopped nuts (pecans or other)

Beat eggs and sugar. Add vanilla. Sift dry ingredients and alternately add oil and dry ingredients to egg mixture.
Add apples and nuts. "Smoosh" with hands. Bake at 350° for 50-60 minutes in a large cake pan.

Frosting: 1 cup powered sugar4 ounces cream cheese2 tablespoons butter1/2 teaspoon vanillaPinch of salt

Cream ingredients together and spread on top of cooled cake. Sprinkle additional nuts on top. Enjoy.

APRICOT CAKE
From Marilyn Metters

Cake: 1 yellow cake mix; 1 cup apricot nectar; 1 cup oil; 3 eggs

Mix above ingredients. Bake in oblong pan (13x9"). Baking time on mix.

Glaze: 1 cup powdered sugar; 3 tablespoons apricot nectar; 3 tablespoon melted butter

Combine and spread on cake soon as you take from oven.

BANANA PUDDING
From Carla Anderson

2 small 3-1/2 ounce instant vanilla pudding mixes; 3 cups milk; 1 can Eagle Brand milk; 8 ounces Cool Whip

Mix with blender. Layer with 5 bananas and vanilla wafers

APPLE SHALLOT STUFFING
From Kelly Norris

Active time: 1 hour
Start to finish: 2 hours

1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (12 cups)
1-1/2 sticks (3/4 cup) unsalted butter
1 lb. shallots, chopped (3 cups)
2 lbs. tart apples such as McIntosh, Gala, or Cortland
1 cup dried currants
1 cup apple cider
1-1/4 teaspoons dried marjoram, crumbled
1-1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
Pinch of ground allspice
1 cup walnuts (1/2 lb), toasted and coarsely chopped
1 tablespoon finely grated fresh lemon zest
2 cups turkey giblet stock or low-sodium chicken broth
Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.

While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.

Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.

Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cooks' note:
• Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.

Makes 8 to 10 servings or about 10 cups

From Gourmet Magazine, November 2002; originally published November 1978

GINGER SNAPS
from Debbie Pierpoint

1-1/2 cups Crisco
2 cups sugar
2 eggs
1/2 cup molasses
1/2 teaspoon cloves
1/2 teaspoon ginger
4 teaspoons soda
1 teaspoons salt
1 teaspoons cinnamon
4 cups flour

Cream first 4 ingredients. Add flour and spices. Roll into balls, then roll in cinnamon and sugar. Bake at 350-degrees until they crack. 10-11 minutes.

BERRY COBBLER
from McKenzie View

1/2 cup butter
1 cup flour
1 cup sugar
1-1/2 pints berries (rasberries, blueberries, blackberries, etc.)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

Melt butter in a 10x6 inch casserole pan. Combine flour, sugar, baking powder, salt and milk; pour over melted butter. Add berries on top. Bake at 350-degrees for 45 minutes until cobbler is golden brown.

CHICKEN FRIED STEAK
From LaVonne (Lackore) Todd

Choose 1/2 to 3/4 inch thick, NICE boneless round or top sirloin steaks.

Trim off fat and cut into pieces.

Dredge meat in flour and then with the edge of a saucer, pound two ways with special attention to the cross grain of the meat.

Season with salt and Morton's Nature's Seasoning.

Heat about 1/2 inch of Wesson oil in a heavy fry pan.

Sear* the meat quickly on both sides.

Add a little water, (she used a juice glass full for about 4 pounds of steak) cover and cook over low heat for about one hour.

Remove meat to platter. Make gravy out of juices. Serve with mashed potatoes.

*to burn or char the surface of . . . is the definition in Webster's dictionary.

The secret is in the hot oil.

PERFECT TURKEY
Allyson Metters from www.allrecipes.com

• Prep Time: 30 Minutes
• Cook Time: 4 Hours
• Ready In: 17 Hours
• Yields: 24 servings

INGREDIENTS:

• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white wine

DIRECTIONS:

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

SWEET POTATO CASSEROLE
Allyson Metters from www.allrecipes.com

INGREDIENTS:

• 3 large sweet potatoes
• 3 tablespoons butter, softened
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1 cup flaked coconut (optional)
• 1/3 cup all-purpose flour
• 1/2 cup white sugar
• 2 eggs
• 1/4 cup milk
• 1 tablespoon grated orange zest
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potatoes with a fork, arrange the sweet potatoes on a cookie sheet. Grease an 11x7 inch glass baking dish.
2. Bake sweet potatoes for 1 hour. Let cool, then mash in a large bowl. There should be approximately 3 2/3 cups of mashed sweet potato.
3. Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.
4. Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.
5. Bake for 35 minutes.
   

Nutrition facts (per serving)

* Calories (kcal) 461
* Protein 5g
* Cals from Protein 4%
* Total Fat 24.3g
* Cals from Fat 45%
* Carbohydrates 59.4g
* Cals from Carbohydrates 49%
* Fiber 4g
* Cholesterol 77mg
* Sodium 272mg

EGG-SAUSAGE STRATA

From Island Lakes Condos Breakfast Group

Make this strata the night before or several hours before the brunch.

• 8 ounces bulk Italian pork sausage
• 4 green onions, including some tender green tops, sliced
• 4 ounces medium mushrooms sliced
• 2 teaspoons vegetable oil, if needed
• 2 cups day-old bread cubes
• 1 cup grated cheddar cheese
• 4 large eggs
• 2 cups whole milk
• 1/4 teaspoon ground mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon salt
• Freshly ground pepper to taste

In a nonstick skill over medium heat, cook sausage, green onions and mushrooms, breaking up sausage with a spoon and adding oil if needed, until pink is no longer showing in sausage, about 10 minutes. Set aside.

Place bread cubes in the bottom of a lightly sprayed or oiled 8-by-11.5 inch glass baking dish. Add sausage mixture and sprinkle with cheese.

In a bowl, whisk together eggs, milk, mustard, oregano, basil, salt and pepper to taste. Pour over bread-sausage mixture. Cover and refrigerate for several hours or overnight.

Preheat oven to 350 degrees. Bring strata to room temperature before baking.

Bake uncovered until set, 45 to 50 minutes. Let strata stand for 10 minutes.

Cut into squares and serve. Serves 6.