Recipes Previous Page Home Last updated: 2 SEP 2004
When we take main dishes, side dishes, or desserts to potlucks, we are often asked for the recipes. After a while, we began printing them out and taking several copies of the corresponding recipes with us. Here are a few of those recipes. Enjoy! ~Dick and Carol Oakes
PEACH SALSA
2 cups chopped peaches 3/4 cup chopped and seeded cucumber 1/2 cup chopped red pepper 2 Tbs. fresh lime juice 1-2 Tbs. sugar or apricot jam 1/3 cup chopped fresh cilantro Mix together and optionally add 1 chopped fresh jalapeňo pepper. Serve with chips or with chicken or fish. Enjoy! (From the kitchen of Carol Oakes)
GREEK BREAD
1 pkg. dry yeast 1/3 cup warm water 1 cup milk 1/4 cup shortening 2 Tbs. sugar 1 tsp. salt 3-3/4 to 4 cups flour 3 Tbs. melted butter Mix yeast and 105 to 115°F water until dissolved. In a saucepan, combine milk, shortening, sugar, and salt. Heat, stirring until sugar and shortening are dissolved. Cool to lukewarm and pour into bowl. Stir in 1 cup flour and beat well. Add yeast and beat until smooth. Gradually mix in remaining flour to make moderately stiff sough. Place on floured surface and knead until smooth and satiny (about 10 minutes). Shape dough into a ball and place in lightly-oiled bowl. Turn ball to oil on all sides and cover. Put in warm place to rise about 1-1/2 hours or until doubled. Punch dough down and knead on floured surface 10 minutes. Place in oiled bowl and cover. Let rise in warm place another 1-1/2 hours. Punch dough down and place on floured surface. Divide ball in half and shape each half into a ball. Let dough rest 10 minutes then place on greased and floured baking sheet. Brush with melted butter. Let rise uncovered in warm place 1 hour or until doubled. Bake in 375°F oven 45 minutes (or until golden). Cool slightly before serving. Enjoy! (From Classic Greek Cooking, Daphne Metaxas, pp. 138, Nitty Gritty Productions, Concord, CA 94524, 1974. Out of print--try www.Amazon.com for a used copy. Great small book!)
CHIKI DIKI WITH RICE
1 chicken 1 cup rice Seasonings CHICKEN: Cut up a chicken and season with some salt and pepper and a little garlic salt. Also add one of the following: onion flakes, OR oregano and lomon, OR barbeque seasoning, OR barbeque salt. Bake at 350 degrees F for one hour. RICE: Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes. A seasoning may be made with chicken broth instead of all or part of cooking liquid. Add pepper, garlic salt or salt, and onion flakes. Serve chicken over rice. Enjoy! (From the kitchen of Diki Shields)
CREAM PUFF DESSERT
CRUST: 1 cup water 1 stick margarine 1 cup flour 4 eggs Boil water and margarine. Turn heat low, add flour, then turn off heat. Stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. Transfer mixture to a large bowl and add eggs, one at a time, beating well after each egg. Spread mixture on bottom and up sides of a 9x13-inch pan. Bake at 400 degrees F for 35 minutes. DO NOT BREAK BUBBLES IN CRUST. Allow to cool. FILLING: 3 small pkg instant vanilla pudding 4 cups milk 1 8-oz pkg cream cheese Cool Whip Hershey's chocolate syrup maraschino cherries Combine the instant vanilla pudding, milk and cream cheese, and mix well. Fill the cooled crust. Add Cool Whip to top. Drizzle with Hershey's syrup in a horizontal and vertical grid pattern of serving sizes. Top with cherries at centers of servings. Refrigerate until ready to serve. Enjoy! (From the kitchen of Carol Oakes)
EGGS AND SAUSAGE CASSEROLE
8 eggs, large 6 slices bread 1 lb. ground sausage 2 cups milk 1 cup grated Cheddar cheese 1 tsp. salt (or less to taste) 1 tsp. dry mustard Remove crust from bread and cube. Brown sausage and drain. Beat eggs. Add milk, salt, and dry mustard then mix well. Layer the following in buttered 9 x 13-inch pan: Bread cubes Sausage Cheese Egg mixture Cover and refrigerate overnight. Bake at 350 degrees F for 35 minutes. Enjoy! (From the kitchen of Vi Meyer)
THOSE POTATOES
Some new or white rose potatoes 1 red onion 1/3 cup olive oil Some chives, salt, pepper (optional), oregano, paprika, garlic, parsley flakes Chunk potatoes, with skin on, until about 1 1/2 inches deep into a casserole dish. Course chop the onion. Put potatoes, onion, olive oil, and spices into a freezer bag and shake till well mixed. Pour all ingredients into casserole dish and level the layer. Bake at 450 degrees F for 45 to 60 minutes. Enjoy! (From the kitchen of Jane Bradshaw)
ED'S GREEN CHILI
2 lbs. cubed pork 6 cans (4 oz. each) mild green chilis - chopped and drained 3/4 cup flour 1 tsp garlic powder 2 tsp salt 7 cups water 1 cup tomato juice Brown pork in dutch oven. Add remainder of ingredients and bring to a boil. Simmer about 2 hours uncovered. This recipe freezes well in plastic containers for future use. Enjoy! (From the kitchen of Ed Finney)
CAROL'S BROCCOLI CHEESE RICE CASSEROLE
1/2 cup chopped celery 1/2 cup chopped onion 1 box frozen chopped broccoli 1 cup rice 1 8 oz. jar Cheesewiz 1 can cream of mushroom soup Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes (makes two cups). Cook celery and onion in oil till soft. Add frozen broccoli to celery and onion and cook until done. Mix broccoli, rice, and onion in a casserole dish with the coooked rice, Cheesewiz, and mushroom soup. Bake at 350 degrees F for 15 minutes. Enjoy! (From the kitchen of Carol Oakes)
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