Recipes from the great cooks of the LCHS Class of 1970 (and others)

 

 From Jeannie Buchanan
Subject Mexican Fruit Cake

Martha, here is Mother's recipe.

Mexican Fruit Cake
2t. soda
2c. plain flour
pinch of salt
2c. sugar
2 eggs
1c. pecans (chopped)
1 -20oz. crushed pineapple with juice
Pour pineapple into large mixing bowl.
Add all the other ingredients and beat.
Pour into greased and floured 9X13X2 pan.
Bake at 325 degrees for 45 minutes.
Topping:
1 box powdered sugar
1t. vanilla
1 stick butter (room temperature)
1 8oz cream cheese
Blend cheese and butter. Add sugar and
vanilla then frost the cake.
Then eat and enjoy.

Glen and I both have copies of all of mother's recipes.  He loves to cook also. In fact he is a better cook than me. His specialty is the grill.

 

         

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Recipes from Susie Lavenue's "A Taste of Germany"

 

Rouladen (stuffed beef)
Serves 8-10
2-3 lbs. sirloin roast, sliced very thin (1/4-inch) by butcher
16 slices bacon
1 jar sliced dill pickles
1 large onion, diced
German or brown mustard
Salt and pepper
1/4 cup vegetable oil
1 15-oz. can beef broth
1 small can tomato paste
1 cup half and half cream, mixed with 3 T. flour

Season the sirloin with salt and pepper and then spread mustard thickly on one side. Place two slices of bacon and four pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly (jelly roll style) and then secure with toothpicks.

Heat oil in heavy saucepan. Brown the meat rolls well on all sides. Add beef broth to saucepan, cover and simmer about an hour and a half, or until tender.

Remove meat from pan and whisk in tomato paste and light cream which has been mixed with flour. Heat sauce carefully without boiling keep cream from curdling. Return meat to pan and warm through.

Note: This is a good dish to serve for company because it does not have any last-minute preparation. Although it does have several steps of preparation, it is not too difficult to make.

Browned Onion Kugels
Serves 12-15
12 oz. medium egg noodles
1 1/2 sticks butter
3 large sweet onions, chopped
16 oz. sour cream
3 cups ricotta or cottage cheese
1 1/2 T. poppy seeds
5 large eggs
2 t. salt
1 t. black pepper

Preheat oven to 450 degrees and move oven rack to middle position. Cook noodles in a large pot for about five minutes, until al dente. Drain and rinse in a colander. Melt butter in a heavy skillet over medium heat. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes.   Transfer onions to a large bowl and stir in noodles, sour cream, cheese and poppy seeds. Lightly beat eggs with salt and pepper; then stir into noodle mixture until combined well. Pour mixture into a well-greased 13-by-9-inch pan and bake until puffed and golden, about 20-25 minutes.

Note: These may be baked in well-greased muffin pans, as well. This baked noodle custard may be either sweet or savory, depending on the added ingredients. This recipe falls into the savory category.

Rhinelander Green Beans
Serves 8-10
1/2 lb. bacon
2/3 cup white vinegar
1/2 cup sugar
1 t. salt
1 cup onions, diced
1/2 t. black pepper
1 small head cabbage, shredded
2 15-oz. cans French style green beans, drained

Fry bacon until crisp in a large fry pan and remove bacon. Leave drippings in pan and add vinegar, sugar, salt, pepper, onions and cabbage; simmer covered 15 minutes. Crumble bacon and add to cabbage, along with beans, and mix well. Heat through before serving.

Note: This dish is better made ahead and then reheated.

Heaven and Earth (apples and potatoes)
Serves 8
6 large red potatoes, peeled and cubed
2 large apples, peeled, cored and cubed
6 oz. bacon
1 large onion, chopped
1 t. salt
3 T. sugar
1/4 cup white vinegar
Cook potatoes and apples in boiling salted water until tender. Drain water and then season them with the salt, sugar, and vinegar. Mix.

Fry the bacon until crisp and then crumble. Saute the onions in the bacon grease until translucent. Spread the cooked bacon and onion mixture over potatoes and apples. Serve.

Note: Ths recipe is similar to German potato salad, but the apples make it unique.


German Lebkuchen Cake with White Chocolate Frosting
Serves 15
Cake ingredients
1 box yellow cake mix (prepared according to directions)
1 1/4 t. cinnamon
3/4 t. ground cloves
3/4 t. ground nutmeg
3/4 t. ground allspice
2 T. grated orange peel
2/3 cup golden raisins

Honey syrup ingredients
1/2 cup honey
2/3 cup freshly squeezed orange juice
2 T. grated orange peel

Frosting ingredients
12 oz. bag white chocolate chips
1 stick butter, softened
8 oz. cream cheese, softened
1 cup toasted sliced almonds

Make the cake according to directions, but add spices, orange peel and raisins. Bake at 350 degrees until cake tests done.  Meanwhile, to make the honey syrup, mix honey, orange juice and orange peel in heavy saucepan. Boil until reduced to three fourths cup, about 10 minutes. Set honey syrup aside to cool. When cake is done, spread half of syrup over warm cake; let cake cool and then spread remaining syrup over cake.

To make the icing, gently melt the white chocolate chips in the microwave; let cool. Beat cream cheese with butter until creamy. When the chocolate mixture is almost completely cool, beat it into the butter mixture until fluffy. Spread on cooled cake and top with toasted sliced almonds. Refrigerate for at least one hour before serving to set icing. After serving, keep refrigerated.

Note: You may use either 9-by-13-inch or two eight-inch round pans for the cake.

Note: This cake freezes very well. It is ideal to make ahead for the holidays.


Black Forest Strudel

Makes three strudels
1/4 cup Amaretto
1 cup sugar
2 T. water
2 2/3 cups dried cherries, chopped
12 oz. chocolate chips, separated
24 sheets phyllo dough, thawed
1 1/2 cups butter, melted

To prepare filling, combine liquor, water and sugar. Heat on stovetop or in microwave until sugar melts. Stir in cherries and heat carefully a few minutes until cherries absorb most of the liquid and get plump. Cool completely. The cherry filling may be made the day before. Preheat oven to 350 degrees.

To assemble, add one cup chocolate chips into cooled cherries. Place one phyllo sheet on work surface with waxed paper, covering remaining dough with damp cloth to keep from drying. Lightly brush with melted butter. Use the clarified butter floating on top, not the milky solids. Repeat with seven more sheets of phyllo dough, placing on top of each other. Each strudel will have eight sheets of buttered phyllo.

Spoon filling along one long edge of phyllo, leaving a two-inch border. Fold over the short edges of phyllo to cover two inches of cherry mixture on each end. Starting at long edge with two-inch border, roll up jelly-roll fashion. Do not roll tightly, or the strudel may split. Repeat process for second and third strudels.

Place strudels, seam side down, on a baking sheet coated with cooking spray. Lightly brush with remaining melted butter. Bake for 30 minutes or until golden.

Place one half cup chocolate chips into a small heavy-duty plastic bag and seal. Heat bag in very hot water or in microwave until chips melt. Snip a tiny hole in one corner of bag; drizzle chocolate over the baked strudel.


Apple Torte

Serves 8-10

Crust
1/2 cup butter
1/3 cup sugar
1/4 t. vanilla
1 cup plain flour
Pinch of salt

Filling
8 oz. cream cheese
1/4 cup sugar
1 egg
1/2 t. vanilla

Topping
4 cups thinly sliced apples
1/3 cup sugar
1/2 t. cinnamon
1/4 cup sliced almonds

Crust: Add sugar to butter, beating together till light and fluffy. Blend in vanilla and salt. Add flour and mix well. Spread on bottom and sides of a nine-inch springform pan.

Filling: Combine softened cream cheese and sugar, mixing until well blended. Blend in egg and vanilla. Pour into pastry-lined pan.

Topping: Toss apples with sugar and cinnamon. Spread apples over cream cheese layer. Sprinkle with sliced nuts.

Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and bake 25 minutes more. Cool in pan before removing sides.

Find more recipes from "A Taste of Germany" at jacksonsun.com.

Sacher Torte Bites

Makes about 2 dozen cookies
1 cup butter, softened
1 package instant chocolate pudding mix, four-serving size
1 egg
2 cups all-purpose flour
1/4 cup sugar
1/2 cup apricot jam
1/2 cup chocolate chips
3 T. butter

Cream butter and pudding powder together. Beat in egg. Mix in flour. Shape into small balls and roll balls in sugar. Place on greased baking sheet. Make a dent in each one with the thumb. Bake at 350 degrees for five minutes.

Remove cookies from oven and press dent again. Continue baking for about 10-15 minutes. Fill dents with jam. Melt chocolate and butter over low heat, stirring often. Glaze tops of cooled cookies.

Note: These old-fashioned thumbprint cookies may be filled with any types of filling, from jams to frostings.

 

Fresh Coconut Cake - Judy Mayo
Served at the Summer Cookout 2008

1 box Duncan Hines Butter cake mix
1 stick real butter - melted
2/3 cup water
3 eggs

Filling
2 cups sugar
2 cups sour cream
2 8 oz pkgs. fresh frozen coconut (reserve 1/4 pkg for garnish)

Directions

Mix filling first and put in fridge.
Before you layer the cake reserve 1 cup of the filling mixture and mix it with 8 oz container of Cool Whip and return this to the fridge. This will be your icing.

Bake in 2 - 9" cake pans for 22 minutes in a 350 degree oven. Cooking time may vary.
cool completely. Split layers. You will have 4 layers now.
Layer the cake by placing filling mixture between each layer.
Ice the entire cake with the Cool Whip mixture. Top with the reserved 1/4 pkg coconut.
Store in refrigerator. This cake gets better as it ages. Make it several days ahead of time for a very moist cake

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Janiece's recipes from Spring Fling 2008

“PEANUT CLUSTERS”

1 BAG OF MILK CHOCOLATE CHIPS

1 BAG OF PEANUT BUTTER CHIPS

1 JAR OF DRY ROASTED PEANUTS

MELT CHOCOLATE CHIPS & PEANUT BUTTER CHIPS IN MICROWAVE ON MEDIUM POWER OR DEFROST FOR ABOUT 5MINS OR UNTIL THOROUGHLY

MELTED…STIR OFTEN. ONCE MELTED POUR PEANUTS INTO THIS AND STIR UNTIL WELL COATED. DROP BY SPOONFULS ONTO WAX PAPER UNTIL SET.



“BROWNIE CHESS SQUARES”

1-BOX BROWNIE MIX (I USE DUNCAN HINES)

1 8 oz CREAM CHEESE (SOFTENED)

1 BOX POWDERED SUGAR (2 CUPS)

2 EGGS

1 TSP VANILLA


GREASE 9x13 PAN. MIX BROWNIE MIX ACCORDING TO PACKAGE DIRECTIONS AND POUR THIS INTO PAN. MIX SOFTENED CREAM CHEESE, SUGAR, EGGS AND VANILLA UNTIL WELL BLENDED. POUR THIS MIXTURE OVER THE BROWNIE MIXTURE. BAKE IN 350 OVEN FOR 45 MINS. (MAY NEED TO COOK FOR A FEW MINUTES MORE IF NEEDED DEPENDING ON YOUR OVEN)



“WHITE CHOCOLATE FUDGE”

1-8oz CREAM CHEESE (SOFTENED)

4-CUPS POWDERED SUGAR

1 ½ TEASPOONS VANILLA

12 oz WHITE CHOCOLATE CHIPS OR BARK

¾ CUP CHOPPED PECANS

IN MEDIUM BOWL BEAT CREAM CHEESE WITH MIXER. GRADUALLY ADD IN POWDERED SUGAR & VANILLA MIXING UNTIL SMOOTH. MELT WHITE CHOCOLATE CHIPS IN MICROWAVE, MAKING SURE NOT TO OVERCOOK, BY COOKING 1 MINUTE AT A TIME THEN STIRRING. ADD MELTED CHOCOLATE TO MIXTURE AND BEAT UNTIL SMOOTH. STIR IN PECANS. POUR INTO AN 8x8 BUTTERED PAN. CHILL IN REFRIGERATOR UNTIL FIRM, CUT INTO SMALL SQUARES AND ENJOY.

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Susie's Corn and Avocado Salsa  -- from  2008 Spring Fling - served with the white corn tortilla scoops.

1 bag frozen corn
1 T. fajita seasoning
1/2 t. pepper
1 T. oil
1 seeded, chopped red pepper
1/2 cup chopped green bell pepper
1/2 jalapeno pepper, seeded and finely chopped
1/4 cup fresh chopped cilantro (I use cilantro in a tube- 1 T.)
1/4 cup fresh lime juice
2 T. orange juice
2 ripe avocados, diced

1. Saute first three ingredients in hot oil in a large skillet over medium-high heat 6-8 minutes or till corn is slightly golden. Remove from heat; let cool.
2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.

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Grape Salad

2 lbs. red seedless grapes

2 lbs. green seedless grapes

Wash well and drain.

Combine 8 oz. softened cream cheese, 16 oz. sour cream, 1/4 cup sugar, 1 t. vanilla. Mix well and then fold into grapes. Top with 1 cup chopped nuts and 1 cup brown sugar. Refrigerate and serve same day. (I think it tastes fine the second day)

                                                Susie Rogers Lavenue

Martha's Chicken Salad

6 cups cooked skinless and boneless chicken that has been cut into good-size bites

( To cook chicken, place it in a large pot and cover with water. Add celery stalk with top, 1/2 of an onion,, salt and pepper to taste. Boil gently, covered, for approximately 20 minutes, or until cooked through. Remove the chicken, cool,and cut into bite-size pieces.)

1 to 2 Tbs olive oil
2 to 3 Tbs lemon juice
1/2 cup chopped fresh parsley
1 tsp finely cut  tarragon leaves, or 1/4 tsp dried tarragon
1 cup diced celery stalks
1/2 cup minced green onion
1 cup toasted slivered almonds
3/4 cup or more of mayonnaise

Toss the chicken in a big mixing bowl with the salt, pepper, and enough oil to very lightly coat the meat. Toss with the lemon juice, and finally with the herbs, celery, onions, and almonds. Let set 10 minutes, tossing several times.

 * Ahead-of-time note: May be completed a day in advance to this point; cover and refrigerate.

Final seasoning. Drain any accumulated liquid out of the salad, correct seasoning again, and fold in
just enough mayonnaise to coat the ingredients.

Martha Thurmon Helton