Lee's Favorite Recipes, Good Home Cooking, Accurate Nutrition Information links

" Lee's Favorite Recipes, Good Home Cooking, Accurate Nutrition Information links

Lee's Favorite Recipes

Hi.
And welcome to this collection of some of my tried-and-true favorite recipes. I'll be adding to the group from time to time.
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Background music
'Food, Glorious Food'
sequenced by Jeremy Legat
jeremy@legat.clara.net *************************

This page last updated 13Nov.2005

This site always under construction.

E-mail me at owascolgatwatervalleydotnet.

RECIPE LIST
Click on title to go directly to each recipe.
"Batterless" Fruitcake
Calzones
Chocolate Raspberry Vanilla Cream Bars
Chocolate Snowballs
Gazpacho
Holiday Fruit Cookies
Heart Healthy Husband's Delight Casserole
Kidney Bean and Rice Salad
Mother Mannix's Orange Slice Cake
Phil's Favorite Salad
Toffee Bars

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Heart Healthy
Husband's Delight Casserole


1 8-ounce package Neufchatel cheese,
     or non-fat cream cheese
6 green onions, chopped
2 cups non-fat "sour cream"

1 pound ground turkey breast
   or ground round 
Two 8-ounce cans tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon Worcestershire Sauce
Dash pepper

Two 5-ounce packages broad noodles

grated low-fat cheese


In a bowl mix softened cream cheese,
sour "cream," and onions.  
Brown the meat; add tomato sauce and 
seasonings.
Cook noodles according to package
directions.  
In a 2-quart casserole put alternate 
layers of noodles, beef mixture, and
sour cream mixture.  Top
with grated cheese; bake at 350� until
brown.

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Chocolate Snowballs

Pre-heat oven to 350� F.
Sift together 2 cups sifted flour and
� tsp. salt; set aside.
Blend 3/4 cup butter, � cup sugar,
and 2 teaspoons vanilla. Beat in
one egg. Gently stir in flour/salt;
Fold in one cup of chopped nuts, and a six-ounce
package of chocolate chips. Shape into 1-inch
balls and place on ungreased cookie sheets.
Bake at 350� for 15 to 20 minutes.
Cool slightly; roll in confectioners' sugar.
Yield: about 6 dozen.
These freeze well.

I have received more compliments for these
cookies than for anything else I make. Everyone
loves them. I've made them each Christmas
since the mid-fifties, when I found the
recipe in a pamphlet from the chocolate
chip company.

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Mother Mannix's Orange Slice Cake
(For a printable version of this
recipe, please click here.)

3 cups sifted all-purpose flour
1/2 tsp salt
1 lb. orange slice candy,
cut into small pieces
8 oz. pitted dates, chopped
2 cups chopped walnuts
3 1/4 oz flaked coconut
1 cup butter or margarine
2 cups sugar
4 eggs
1 tsp soda
1/2 cup buttermilk
1 cup orange juice
2 cups confectioner's sugar

Sift together flour and salt, set aside.
Combine candy, dates, walnuts, and coconut.
Add to candy mixture 1/2 cup of the flour mixture,
mix well and set aside.
Work the butter with a spoon until light,
gradually adding sugar.
Beat well. Add eggs one at a time, beating well.
Combine soda and buttermilk.
Add this with the flour mix blending well
with each addition. Add candy mix, stirring well.
Bake in a greased and floured 10 inch tube pan at
300 degrees for one hour and 45 minutes.
Remove from oven. Combine orange juice and
confectioner's sugar and pour over hot cake.
Cool in refrigerator overnight. Remove from pan.

A note from "Mannix," the P.I.:
In the past she's made it with assorted gum drops,
but I didn't think it was as good. She also uses
raisins sometimes.

This is truly a special occasion
cake. Large, expensive, and rich. You
will need at least two large bowls
in which to make it.
It's worth it�yum, yum, good!

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"Batterless" Fruitcake

1 8-ounce package cream cheese
3 Cups date pieces
1 Cup coarsely broken walnuts
(Do not use chopped nuts.)
Optional additions: candied cherries,
snipped marshmallows

Soften the cream cheese at room temperature.
Add the dates and nuts; work with your
hands until it is well-blended.
Include cherries and/or marshmallows,
if you are using them.

Shape into a loaf or round cake.
Wrap tightly in aluminum foil and
refrigerate until ready to serve.
This roll will keep well for
several weeks. To serve, cut with
a thin-bladed knife and top
with slightly sweetened sour cream,
sprinkled with finely grated orange or
lemon peel. 8 to 10 servings.

I got this recipe from the LA Times
in 1968. It's delicious--and so easy!

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Chocolate-Fudge Pudding Cake
Fall 2004

Prep time: 20 minutes
Start to finish: 1 hour

When you have a craving for a comforting dessert,
try this pudding cake, which forms its own rich-tasting
sauce as it bakes. The coffee flavor is subtle, but
it adds complex depth.

Ingredients

1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
(Dutch-process or natural), sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup light brown sugar
1/4 cup chopped walnuts or
pecans, toasted
Confectioners� sugar for dusting

Method

1. Preheat oven to 350�F. Coat a 1 1/2- to
2-quart baking dish with cooking spray. Whisk
whole-wheat flour, all-purpose flour, sugar,
cocoa, baking powder and salt in a large bowl.
Whisk egg, milk, oil and vanilla in a glass
measuring cup. Add to the flour mixture; stir
with a rubber spatula until just combined.
Fold in chocolate chips, if using. Scrape the
batter into the prepared baking dish.
Mix hot coffee and brown sugar in the
measuring cup and pour over the batter.
Sprinkle with nuts. (It may look strange
at this point, but don't worry. During baking,
cake forms on top with sauce underneath.)

2. Bake the pudding cake until the top springs
back when touched lightly, 30 to 35 minutes.
Let cool for at least 10 minutes. Sprinkle
with confectioners� sugar and serve hot or warm.

Makes 8 servings, about 1/2 cup each.
Per serving: 220 calories; 7 g fat
(1 g sat, 3 g mono); 27 mg cholesterol;
38 g carbohydrate; 4 g protein; 2 g fiber;
237 mg sodium.

Phil's Favorite Salad
5 cups raw, torn spinach
1 Bermuda onion
�cup diced celery
3 hard-cooked eggs, sliced

Wash spinach thoroughly; use only perfect, tender leaves.
Slice the onion and separate into rings. Mix all ingredients
thoroughly and chill. Just before serving, toss with
the following dressing:

1 package garlic salad dressing mix
juice of 1 lemon (or about �cup lemon juice)
2/3 cup sour cream

Serves eight

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Calzones

DOUGH

2 Tablespoons dry yeast 2 cups whole wheat flour
1 Tablespoon honey or sugar 2 cups bread flour
1� cups warm water � teaspoon salt

FILLING

1 package frozen, chopped spinach, thawed & drained(10 oz.)
� cup chopped onion
� cup cottage cheese, drained (low-fat is best)
� cup ricotta cheese, drained
8 ounces chopped tofu
3 crushed garlic cloves
8 ounces mozzarella cheese, grated
� cup freshly grated Parmesan cheese (Do
use freshly grated, not the stuff from
the paper can on the grocer's shelf.)

Make a bread dough, and let rise in a warm
spot for about an hour. Meanwhile, steam the
spinach and onions together briefly, until the
spinach is wilted but still bright green. Mix
filling ingredients together. Pre-heat oven.

Divide the risen dough into eight equal portions.
Roll out into �-inch-thick circles. Place about
� cup of filling on half of each circle, leaving
a margin for sealing. Brush margin with water,
fold calzone in half, and seal edges firmly.
Bake in pre-heated 450� oven for 15 minutes,
until crisp and light brown. Delicious
hot with tomato sauce or cold as a "sandwich."

This recipe is slightly modified from
one in The New American Diet. A great
cookbook, imho. 8-)

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Kidney Bean and Rice Salad
(serves four very hearty appetites
as a main dish salad)

For a printable version of this
recipe, please click here.

2 cups cooked long grain rice�chilled
1 15oz. can red kidney beans, rinsed and drained
1 medium green apple�cut into julienne strips
1 medium avocado, chopped
1/2 cup chopped red sweet pepper
1/3 cup chopped white or red onion
1/4 cup snipped fresh parsley
1/4 cup bottled Thousand Island dressing
2 Tbsp. olive oil (or salad oil)
1 Tbsp vinegar
4 teaspoons lemon juice
1 teaspoon prepared mustard
salt and pepper

In a large mixing bowl, combine the rice, beans, apple,
avocado, sweet pepper, onion & parsley.
In a small bowl, stir together Thousand Island dressing,
oil, lemon juice, vinegar, mustard,
and add salt & pepper to taste.
Pour contents of small bowl over the
salad ingredients, and toss gently to coat.
Cover and chill for 1 to 2 hours.

This recipe was given to me online,
by "Birdman." I think it's delicious.
The combination of flavors and textures
is great! And it's got to be healthy, too.
Thanks, Birdman.

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Gazpacho
2 cloves garlic (More if you like it a lot.)
2 slices bread
� cup water
1 sliced cucumber
� green bell pepper
� cup chopped onions
� cup chopped pimentos
2 pounds tomatoes
1 teaspoon salt
2 Tablespoons wine vinegar
3 cups vegetable juice
� cup fresh herbs
(I like sweet basil, parsley, mint.)
� cup olive oil
hot pepper sauce, to taste (optional)

Crush the garlic. Sprinkle the bread
with water. Combine vegetables and
briefly pulse in blender or food
processor (not too finely!) Chop
herbs in blender or processor.
Mix in bread and liquids.
Combine all ingredients and chill
for at least 3 or 4 hours.
Taste and correct seasonings.

Enjoy! This is so refreshing on
a hot summer day.

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Chocolate Raspberry Vanilla Cream Bars

BASE
1 package Devil's Food Cake mix
1/2 cup softened margarine
1 egg

FILLINGS

1 cup raspberry preserves

1 8-ounce package cream cheese, softened
� cup milk
1 12-ounce package white chocolate chips

DRIZZLE

� cup chocolate chips
2 Tablespoons butter

Heat oven to 350�. Grease a 15" x 10" baking pan.
In a large bowl, combine cake mix, margarine and
egg. Mix until crumbly. Press in bottom of greased
pan. Bake at 350� for 8 to 12 minutes. Cool 5 minutes.
Spread preserves over. Cool 25 more minutes.
Combine cream cheese and milk with melted
white chocolate; beat until smooth.
Carefully spread over preserves.
Melt � cup chocolate
chips with 2 Tablespoons butter, stirring occasionally.
Drizzle over, making a pretty design
and cool in refrigerator.

These are absolutely delicious.
This recipe came to me from my daughter-in-law's
sister, who is an excellent cook. We all pig out
on these at family gatherings. Thanks, Elizabeth!

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Toffee Bars

2 sticks butter � teaspoon salt
1 cup light brown sugar 1 teaspoon vanilla
1 egg yolk, lightly beaten 6 Hershey bars
1 cup flour Chopped pecans

Cream butter and sugar. Add egg yolk, flour,
salt and vanilla. Cream well and spread evenly
in a greased 9x15x2 inch pan. Bake for about
20 minutes, until lightly browned,in a 350� oven.
Remove from oven and immediately place
Hershey bars on top. When they've melted,
spread evenly over the surface. Sprinkle
chopped pecans evenly over the chocolate.
Chill until hard enough to cut into bars.
Makes 4 dozen. These freeze well.

I don't remember where I got this recipe,
but they surely are good. And yes, I do mean
the small amount of flour called for.

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Holiday Fruit Cookies

� cup butter � teaspoon soda
1 cup brown sugar � cup sour milk
1 egg � cup pecans
1� cups flour 1 cup candied cherries*
� teaspoon salt 1 cup dates, cut up

Combine ingredients. Bake at 400�F until
lightly browned. Makes 4 dozen.
Cookies are prettier with red and
green cherries mixed.

I have used this recipe every Christmas
for many years, ever since I got it from
an old friend in the Ashland Junior
Women's Club, Hazel Bergdoll. These
cookies actually improve with age, I think.

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Recipes to try
Quinoa
Quinoa

Fun Fruit Dessert
Serves 3

1 cup quinoa
4 or 5 chopped dates
2 cups grape juice
1/2 cup of raisins

Cook mixture together. Serve hot or cold. Sliced frozen banana can be added just before serving.

Delicious Links

Cook's Illustrated Magazine
My favorite magazine of cooking, recipes and tips.

Chocolate Recipes from Godiva
Nothing more need be said.

The Pillsbury Bake-off
Recipes, send a goodie, etc. Lots of resources.

Foodlinks
Links to more recipes and other food-related material.