Anyone have a favorite recipe they would like to share??

I'm going to put them into categorys, so it will be easer to check what you might be looking for.

(It might take a while) I have to figure out a category to put them in.


Deserts...
Cherry Pie
Dump cake

Chili
Jim's Cincinnati Style Chili

Chicken recipes
Kung Poa Chicken

Vegetable pies...like Pot Pies
Zucchini Pie Recipe





I will start it out. When there is a party, or for any Holidays, I'm elected to make this pie.

*********************************************

A quick and easy peach pie.

You can eat the pie, after it cools, It's not an easy pie to serve. After cutting the pie, you will need to spoon the rest out, BUT OH!!!! is it good.

Don't be stingy with the nuts, (Walnuts) I even use 2 cups, and I buy the the nuts that are in half & pieces, so I don't chop them up. and make sure you put all of the topping on the peaches, just pile it on.....(Do the same thing with the Cherry Pie below)

When I put the peaches in the pie crust, I kind of move the peaches to the middle, and put some of the toping around the side.

Kung Poa Chicken
chicken and your choice of stir fry vegetables

coat chicken in bellow sauce
baking powder
egg white
chilli sauce
soy sauce
oil

stir fry adding
backing powder
chili sauce
soy sauce

Excellent topic, Lorraine!

I'll start off with my most popular recipe, Cincinnati style chili. Anyone that's been in this area and had it knows what a unique treat it is. It's so craved by many from this region, that when they retired to Florida, they couldn't stand not getting it any longer, so some of them opened franchises for Skyline Chili in some Florida areas. Another popular chain here is Gold Star Chili. If you don't believe the crave it creates, just ask LinuxSam.

Jim's Cincinnati Style Chili
============================
2 LB. Ground Chuck
1- 15 oz. can Tomato Sauce
1 C. Water
1 TBSP. Vinegar
1 TBSP. Worchestershire
1 TBSP. A-1 Sauce
2-1/2 TBSP. Chili Powder
1 TSP. Garlic Powder *
1 TSP. Onion Powder *
3/4 TSP. Cumin
1/2 TSP. Cinnamon
1/2 TSP. Allspice
1/2 TSP. Pepper
1 Bay Leaf
Ground Red Pepper, or other, to taste. (Don't add too much, you can always make it "hotter" at the table!)

* - fresh may be used, saute first.

For richer taste, add some cocoa powder.

.
Combine all in pot. Blend well until meat is broken up in fine pieces.
Consistency will be like thick oatmeal. Turn on the heat, low. Cover and
cook slowly for at least an hour, stirring occassionally.

Cincinnati chili is traditionally served over cooked spaghetti (2-way), add
finely grated cheddar or colby on top (3-way), add onions (4-way), add chili
or kidney beans (5-way). Serve with oyster crackers and hot sauce for those
that like a little more "fire".

Put this chili on a hot dog with some mustard, diced onion, and shredded
cheese, and you have the famous "Coney Island".

Servings: 6

Glad to see you started this Lorraine! Here is the Zucchini Pie recipe as promised.

QUOTE

Zucchini Pie Recipe 4 cups sliced zucchini 1 cup chopped onion 1 stick margarine or butter 2 tbsp parsley flakes ½ tsp salt ½ tsp pepper 1/3 to ¼ twp garlic powder ¼ tsp basil ¼ tsp oregano 2 tsp mustard 2 eggs 2 cups mozzarella cheese 8 oz can of pilsbury crescent rolls 10” pan Cook and stir zucchini, onion, and margarine for 10 minutes.  Stir in parsley flakes, salt, pepper, garlic, basil, and oregano.  Combine beaten eggs in a bowl and cheese.  Stir into zucchini.  Separate rolls and spread onto pan.  Form crust.  Spread mustard on crust, and pour in the zucchini mixture.  Bake at 375 degrees for 20-25 minutes.  Cover crust in tin foil for the last 10 minutes. (Due to temperature differences/fluctuations, cooking time is often longer than 25 minutes.)

Hmm..tonight I'm making venison stew


Let's see....what do I throw in there? I make it easy.....I am the master of doctoring.

Lots o' meat (venison or beef...or both)...pan brown it first.
1 jar Heinz Beef Gravy
1 can beef stock
1 can golden mushroom soup
1 packet onion soup mix
1 can water
potatoes
chopped onion
carrots
celery
garlic powder (I do it visually so I couldn't tell you how much)
Sprinkle some cilantro in there, some pepper to taste.
4 or 5 tablespoons of Worsestire..worchesteshire....worst....whatever, you know what I mean.
mushrooms (canned or fresh)
About a 1/2 stick of butter

Let it cook until the meat is soft and the potatoes are done, dump a can of greenbeans or whatever you like for veggies, mix up a tablespoon or so of corn starch with a bit of cold water to dissolve it and stir it in the stew to thicken it.

Believe me, it's good, thick, stick-to-the-roof-of-your-back stew.

For chicken stew:

Lots o' chicken....browned first.

1 jar Heinz Classic Chicken Gravy
1 can chicken stock
1 can Golden Mushroom Soup
1 can of water
celery
potatoes
carrots
garlic powder
pepper
butter
onions
mushrooms
cilantro
This is the tricky part....about a good pinch or three of dill weed. Better to go small and add to taste over time than too much and have your stew taste like pickles. Other than that. dill is my secret weapon. Used in the right amount it adds a very delicate, almost butter taste.
a can or package of corn...maybe some peas.....after the stew's pretty much cooked or the veggies will get mushy (bleaugh).
Mix up some corn starch and cold water and stir it in to thicken the stuff.

Cook for a while longer and you're good to go.

Hmm...I'll add these from the "dinner" thread seeing how they're pretty good.

Salisbury steak patties

2 1/2lbs ground sirloin
1 egg
1 pkg. Good Seasons Dry Zesty Italian dressing
1 small to medium onion
1 small can mushrooms
1 12oz. jar Heinz Savory Beef Gravy
Green pepper
Garlic powder
Black pepper
Italian style bread crumbs
Olive oil

mix the egg, finely chopped onion, a little chopped green pepper, chopped mushroom, dressing all together. Sprinkle some pepper and garlic powder into the mix (not a lot...just for a little extra flavor) and about a cup or so of the italian bread crumbs (enough to firm it up but not make it too dry). Form into big, thick patties and brown both sides in a pan with some olive oil.

Drain out the oil and pour the gravy in the pan with the patties. Cover and simmer on low to medium until done (usually about an hour). The gravy will absorb flavor from the meat mixture. Turn frequently.

Serve the gravy over whipped potatoes and you have a good, solid, stick-to-your-ribs, meat and potato dinner.

Use the same stuff as above except substitute tomato sauce for the gravy. You'll have a stovetop meatloaf eveyone will love. Sprinkle just a tiny pinch of dill weed on each patty when browning.

Let's see if this works...

Cheery Pie...

QUOTE

Cherry pie Recipe by Lorraine Serves 6 6 cans cherries 11/2 cups sugar, 1/2 cup for topping 1 cup oatmeal, quick 1/2 cup/lour, * see note 1/2 cup sugar, * see note 1 stick of butter, not soft 11/2 cups nuts,  half & pieces (Walnuts) Tapioca, * see note 2 deep dish pie crust, * see note Preheat oven to 400 with cookie sheet. Drain cherries in colander. Add 1 cup sugar to cherries and mix. TOPPING Mix flour, 1/2 cup sugar & oatmeal with fork. Add butter, cut with pastry blender. Add nuts and mix with fork. Put cherries in pie shells. Add topping. Put in oven on cookie sheet. Bake at 400 for 35 to 40 min. or when the juice starts to bubble, on the sides (could go to 50 min.) Notes: *Sprinkle tapioca on cherries & over bottom of pie shell *Use only if you don’t have the original ingredients *You can use bisquick instead of flour *You can use brown sugar instead of reg. sugar *Instead of 2 deep dish frozen pie shells, you can use 3 reg. frozen pie shells

It worked Dashwood, Thanks

Now I'll redo the peach pie

Thanks jimholly and Dashwood

Dump Cake

Killer stuff, not literally.

1 large can crushed pineapple *do not drain*
1 can cherry pie filling
1 box yellow cake mix *sprinkle on dry*
1 cup chopped pecans
1 stick of butter melted *drizzle on top*

Layer in this order and bake at 350 for an hour in a 13x9x2 inch pan.
After cooled put whipped cream on top.

Never did get around to adding the pecans or the whipped cream.

Minimum work for a great desert Don't take my word for it, surprise somebody. They will be impressed.

If the flavor is too "forceful" for you cut it with a scoop of vanilla ice cream.

Gads!!! I need to start adding all these to my recipe program.

Untill I can get these in a recipie file. I put the whole "Cook Book" post, in the Cook Book in my "Favorities" Than I'll just update it as we get more.

They all sound great!!!

I made this once on Wednesday night then again on Friday! It's that good!!

QUOTE

Pumpkin Gooey Butter Cakes Yield: : 6 to 8 servings    Cake: 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

I reckon it's time for another of mine.....

Jim's Western Style Barbecue


Yield: 12 servings

5 lbs. Swiss steak or other similar meat. Pork may be added, too, if desired. Cook the meat until very tender, (I use a pressure cooker - 50 to 60 min. at 10 PSI). Make the sauce while it's cooking.

Western sauce: (Double if you like it "extra saucy")
3 tb Butter or Marg.
1 c Catsup
1/4 c Lemon Juice
1/4 c Worchestershire
2 tb Vinegar
1 clove Garlic - pressed
1 med. Onion - minced
2-3 dashes Tobasco
1-1/2 tsp Chili Powder
2 tb Sugar
2 tsp Dry Mustard blended with 2 tb water

Saute Garlic and Onion in butter or marg. Add all remaining. Stir and heat to boil. Cover and remove from heat.

Shred the meat in a large bowl, discarding the fat and other "yuckies". Pour on the sauce and stir. Gets even better after a night in the fridge and reheating. Serve on buns with choice of cole slaw or relish, or anything else that sounds good.

I add a little bell pepper & a big dash of kajun seasoning. Last time I used hash browns for crust. Also half & half for cream & milk. BB

QUOTE

spinach quiche 9" prebaked shell 1 package (10 oz.) fresh spinach, rinsed, trimmed and drained, or 1 package (10 oz.) frozen chopped spinach, cooked according to package dir-ctions, drained well 2 tablespoons buffer or margarine 1/3 cup chopped shallots or white part of green onion, chopped 1/2 cup heavy or whipping cream 1/2 cup milk 3 eggs, lightly beaten 1/2 teaspoon salt Dash pepper Pastry for a 9-inch pie shell 1 cup (4 oz.) shredded Swiss cheese If using fresh spinach, place in medium saucepan with only the water that clings to the leaves," cover and cook, until wilted, about 5 minutes. Drain well and finely chop. In same saucepan melt butter or mar­garine. Add cooked spinach and shallots,' saute until tender and very dry, 3 to 5 minutes,' set aside and cool. Add cr:eam . and the next four ingredients to spinach mixture,' stir until well mixed. Sprinkle most of  cheese on crust, rest on top. Heat oven to 425D.F. Cook 30 min. or till done in center.

Hey Buster....real men don't eat quiche.

Jam sandwich:

Take 2 slices of bread, jam 'em together and you've got your sandwich.

Wish sandwich:

You wish you had 2 slices of bread so you could make a Jam sandwich.

It's beginning to get rather cold around here, so here's the best dish for cold weather.....HOT SOUP!

Bennigan's Potato Soup

1 3/4 Ounces Ham base, (2-#40 scoop)
2 Quarts Chicken stock
8 Ounces Yellow onion, diced
3 Ounces Margarine
2 Pounds Potatoes, cut to bite size
1-1/2 Teaspoons Black pepper
2 Cups Milk
3 Ounces Flour
3 Ounces Margarine

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone.

In separate stock pot: melt first margarine measurement; add onion and sautee until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.

In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.

If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

Yum Yum time for me to make a fresh batch of Chille!!

Well I have a very simple resipie.....

"HAMBURG GRAVY"

2 or 3 lbs of hamburger .... (All depends on how much you want to make)

2 cans Beef Gravy

1 can mushrooms .... (Pieces and stems) or whole

1 can stake sauce .... If you can find it, I sometimes have to skip this.....(It's not the kind of stake sauce you ask for when you have a stake in a restarent...it's more like a gravy, and comes in a very small can)

2 can green beans

or

2 can Peas

or

1 can of of each

Fry the hamburger, than put in the rest of the ingredients, and cook until heated through....

Put this on mash potatoes, and it's very, very tasty.

Lorraine. Did u c the recipe in this months Quick Cooking for gravy? Merry whatever BB

No BB, thats mine own, I made that when the kids were little tots, because it was cheap, easy, and fast and that was some 30 or so years ago. Have you tried it BB??? It's delicious. Just make sure you have it with mashed potatoes.

John. It takes real men to eat this 16" spinach pie. Hash brown crust, 8 eggs, lb. cheese, spinach, kajun seasoning.

Looks good......still needs meat, tho.

Looks most excellent just the way it is, buster. Send me a couple slices.

I can't help it...I'm a carnivore.

We'll let you have a big, thick, juicy hamburger off the grill with it. You should still have veggies along with the carnivorous stuff.

Never fear John, the meat was there. Deer, chicken, ham, sausage,tequila. opps not in meat group. Happy New Year BB

It appears we're not into the recipes very much. This thread has gotten a little bit idle lately. So, here's another one......

"Cloned" Cracker Barrel Old Country Store Hash Brown Casserole
==========================================================
2 pounds frozen hash brown shredded potatoes, thawed

16 oz light sour cream

1 can cream of chicken soup, undiluted, either regular or fat free

3 tablespoons margarine (optional)

2/3 to 1 cup chopped onion

2-1/2 to 3 cups shredded cheddar, regular or light

Salt and pepper to taste

A couple handfuls of cheddar to sprinkle on top after baking (opt)
.
Mix potatoes, sour cream, chicken soup, margarine and onion in a big bowl
until well blended. Add cheese and mix well. Pour into 9x13 greased pan.

Bake in preheated 350 degree oven about 45 minutes or until casserole is
heated through and cheese is melted. Remove from oven and sprinkle with more
cheese if you like.

Servings: 12

Jim I have a stuffed deer roast in the works for tomorrow. Stuffed with everything in the house. Photos will follow. BB

Man... you must have one huge oven to fit a stuffed deer into it!!

Specially with the antlers.

Stuffed w/bacon, Tony's, garlic, green onions & a lot of what ever.

now the stuffed cabbage!

Well, I guess it's a fair trade.....you stuffed the deer.....and it looks like the deer stuffed the cabbage.

Just kidding. I'm sure the cabbage will be very good, Buster. It just looks a little strange....if you know what I mean.

Well John. Heres a photo of the leftovers.

Good Lord! He didn't even save us any pan drippings!!!

The cabbage was stuffed w/onion, garlic, butter, & chopped little smokies. I didn't fix enough, so the Bud & I just throwed some whole ones on top. Then some of what ever sauce you might like. BB

Rotisserie/Roast lamb (Egyptian style)


1 very young spring lamb
make incisions throughout the meat
dice onions and tomatoes (a lot)
stuff the onion and tomato inside the incisions
cover the meat with the remainder, cover and place in refrigerator for one day

place on rotisserie, sprinkle a little garlic powder and a little black pepper as it goes around and allow to cook. I don't know how many hours it takes...my Mom always makes it for me.

Young lamb has a very delicate flavor. If you use too much seasoning, it overpowers the meat. This gives it a great taste without going overboard.

I have a Farber indoor electric grill with a rotisserie attachment. It is perfect for this, and the drip tray catches what you use to make the gravy.

Quick and tasty stovetop pork and gravy.

I use pork loin for this.
Brown some pork loin cut into inch thick chops in a pan with a little olive oil. Sprinkle a little garlic powder, pepper and cilantro them.
Dice some onion and slice some mushrooms.
Pour in a jar of Heinz Pork Gravy, add the onions and mushrooms.
Sprinkle a little extra pepper in, add a pat of butter, cover and let simmer.
When it's cooked, add a couple of big spoonfuls of sour cream and stir it in, simmer for just a few minutes more.

I make whipped potatoes for this and whatever veggies. Good meal!

French onion soup simple easy to make hard to mess up

chickin/beef/onion base/boulion etc

put the 3 above into pot put on medium
cut half an onion into fine strips
oil a frying pan cook onion slowly as to not fry it

once onion is becoming transparent add to soup mix

pour soup mix into oven safe bowls add croutons or bread top with cheese place in oven untill cheese is thoroughly melted

JT's Dump cake. (Somewhere above this post). I gave it a shot today in crockpot Worked great, but for the fact I used orange cake mix. Only kind on hand. No way going out in this rain for more.
I used a 6qt. oval pot & I didn't forget the pecans I did get some ice cream for later, see how that taste. BB

Give us a taste report Buster

Very good, because of the orange flavor a bit different. BB

Time to add another recipe to this slow-moving forum.

Make this the night before....

Texas Breakfast Casserole
=========================
1 cup Crescent rolls
1 pound Sausage -- cooked and drained
Fresh mushrooms -- sliced
3/4 pound Monterey jack cheese grated
6 Eggs -- beaten
cup Cream of onion soup
.
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with
sausage, mushrooms and half the cheese. Mix eggs with soup and pour over
casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350
for 1 hour. Note: For variation, you can use cooked, crumbled bacon or
bite-sized pieces of ham instead of sausage.

Servings: 6

Since this is about dead, I found this in Sunday paper. But I have made some changes, It's in oven, so will post the results later. BB

Buster, what is that? Anchovies and a dog biscuit?

God, I thought they were slugs or leeches or something......

JT It's a dog biscuit & Jalapeno strips, but I took the biscuit off before cooking It was a dish to lower BP. I can see why! YUK. So much for Jean Ca-Who ever?

Well, this apparently isn't a very popular topic. Geez!! I thought everyone loved to eat!

Here's another specialty dish.....

Vegetable and Mushroom Creamy Grit Torte
========================================
4 c. cold water
½ tsp. sea salt (or reg. salt, of course)
1 c. quick-cooking grits
½ c. crumbled goat cheese
½ c. chopped mushrooms
½ c. chopped fresh spinach
½ c. chopped onion
1/8 tsp. black pepper
1 egg
2 tbsp. heavy cream
Butter, softened
.
Preheat oven to 350°. In large pot, bring water and salt to boil. Add grits, stir well, reduce heat and simmer about 5 minutes. Remove grits from heat and cool slightly. Add goat cheese, mushrooms, spinach, onion and pepper, stir well.

In seperate bowl, beat egg and cream together, add to grits and stir well.

Butter inside of a 2-quart baking dish. Pour grits mixture into dish and bake until firm and golden brown, 30 to 40 minutes. Allow torte to cool completely before cutting.

From chef/owner Jimmy Gherardi of J's Fresh Seafood restaurant in Hyde Park, a suburb of Cincinnati.

Servings: 4

Hold on a minute, Jim so I have enough time to finish feeding my face.

jimholly, look at it, it's already 3 pages

I have more to put in here, I just haven't had the time. I'm building a Website, and would like to add this to it, as soon as I can get it set up. I'm slow, but I'm getting there

BB you have to find yourself a good cookbook

Jim, that looks great! Of course no goat cheese in this town. But wally world is down the road or Sams.

Lorraine I'm a sucker for a new recipe sometimes, + I never said I made it by her's. It was from Sunday mag section of paper, by Jean Caper?
BTY I have an about 1200 buck recipe book, built by me & my son BB

John. I want to look into your Lamb recipe a little more. My x-wife was from Indonesia, no pork. So we eat lamb then. No lamb here either. When we lived in New Awlins, would buy a frozen leg & have it sliced about 1/2" thick. Lamb curry, grilled & kabobs.