I got this recipe about 30 yrs ago (I know I'm old!) from a ward party we had. We have loved it ever since and is one the staples we love to fix.
1 lb pork cut in bite size pieces - cook until done in 4 T. oil heated or roll pork in flour, dip in
beaten egg and deep fat fry at 375 til brown.
2 small green peppers
1 small onion
1 carrot
Fry in 2 T. oil until veg are crisp
add 2 T. Ketchup and the pork
In a separate pan mix;
6 T. Ketchup
1 t. soy sauce
3 T. vinegar
3 T. sugar
1 ½ T. corn starch
1 c. water
Mix until sugar is dissolved. Add pork and veggies and heat through. Serve over rice.
Tuesday, May 12, 2009
Halladay Classic - Jon's White Lasagna
My son served his mission in Rome, Italy and learned to cook (very well I must say) from the "Pasta Mamma's" over there. This is one of the recipes he fixes. A different twist on typical lasagna but we have come to love it!
l bag frozen peas
1 8 oz pkg of fresh mushrooms sliced and diced
1/2 cube of butter
4 ham lunch meat pkg (small size)
1 lb chicken breasts
1 qt half and half
corn starch
1 pint of cream
3 boxes of Barilla ready to bake lasagna noodles
oil oil
6 cloves garlic
l large white, red or yellow onion
2-3 c. grated Parmesan cheese.
Add olive oil to 2 pans, enough to cover the bottom. Place on stove over medium-low heat. Place
half and half, cream and about 1/4 c. corn starch to make a white sauce in a 3rd pan. This is what we use - you can substitute any white sauce you want). Add 3 cloves of garlic to each of the 2 pans with olive oil. Once garlic starts to 'dance" add half of the chopped onion to each of the 2
pans plus 1/4 c. of butter to each. Cook until chopped onion pieces are somewhat clear. To one
pan add 1/2 the mushroom and bag of frozen peas plus salt and pepper and cover. To the other
pan add the remaining mushroom and cook on medium heat for about 5 min then add the white
sauce. Take a lasagna pan or 9x13 big baking pan and put about one big ladle full of the white
sauce on the bottom. Layer with the lasagna noodles, then another layer of the peas and ham
mixture with pieces of ham draped on top then a layer of lasagna noodles, layer of white sauce,
lasagna noddles, peas and ham, lasagna noddles etc. Sprinkle a good helping of Parmesan cheese
on all of the peas and mushroom and white sauce layers. Cover with foil and bake in 350 deg oven for one hour.
l bag frozen peas
1 8 oz pkg of fresh mushrooms sliced and diced
1/2 cube of butter
4 ham lunch meat pkg (small size)
1 lb chicken breasts
1 qt half and half
corn starch
1 pint of cream
3 boxes of Barilla ready to bake lasagna noodles
oil oil
6 cloves garlic
l large white, red or yellow onion
2-3 c. grated Parmesan cheese.
Add olive oil to 2 pans, enough to cover the bottom. Place on stove over medium-low heat. Place
half and half, cream and about 1/4 c. corn starch to make a white sauce in a 3rd pan. This is what we use - you can substitute any white sauce you want). Add 3 cloves of garlic to each of the 2 pans with olive oil. Once garlic starts to 'dance" add half of the chopped onion to each of the 2
pans plus 1/4 c. of butter to each. Cook until chopped onion pieces are somewhat clear. To one
pan add 1/2 the mushroom and bag of frozen peas plus salt and pepper and cover. To the other
pan add the remaining mushroom and cook on medium heat for about 5 min then add the white
sauce. Take a lasagna pan or 9x13 big baking pan and put about one big ladle full of the white
sauce on the bottom. Layer with the lasagna noodles, then another layer of the peas and ham
mixture with pieces of ham draped on top then a layer of lasagna noodles, layer of white sauce,
lasagna noddles, peas and ham, lasagna noddles etc. Sprinkle a good helping of Parmesan cheese
on all of the peas and mushroom and white sauce layers. Cover with foil and bake in 350 deg oven for one hour.
Chewy Brownies Supreme
I got this recipe from Hersey's cocoa yrs ago and have always loved these brownies. They always seem to turn out so moist and chewy.
½ c. shortening
1 c. sugar
1 t. vanilla
2 eggs unbeaten
½ c. Hershey’s cocoa
3/4 c. sifted all purpose flour
½ t. salt
½ t. baking powder
3/4 c. chopped walnuts (optional)
Cream together shortening and sugar and add vanilla and eggs. Beat until light and fluffy
Add cocoa and mix thoroughly
Soft together the flour, salt and baking powder. Stir in the sifted dry ingredients. Add ½ c. of the chopped walnuts if desired.. Spread the mixture in greased 3x3 pan and decorate top with
remaining 1/4 c. walnuts. Bake 350 for 25 minutes or until done.
½ c. shortening
1 c. sugar
1 t. vanilla
2 eggs unbeaten
½ c. Hershey’s cocoa
3/4 c. sifted all purpose flour
½ t. salt
½ t. baking powder
3/4 c. chopped walnuts (optional)
Cream together shortening and sugar and add vanilla and eggs. Beat until light and fluffy
Add cocoa and mix thoroughly
Soft together the flour, salt and baking powder. Stir in the sifted dry ingredients. Add ½ c. of the chopped walnuts if desired.. Spread the mixture in greased 3x3 pan and decorate top with
remaining 1/4 c. walnuts. Bake 350 for 25 minutes or until done.
Sugar Cookies
My friend Kathy Sturgell gave me this recipe about 20 years ago when we had a ward party. The sour cream seems to make them so moist and good. Just make sure you don't cook them too long. My grandchildren love to make these with me and frost them. The kitchen is a mess but we have fun!
2 c. sugar
1 c. shortening
1 T. vanilla
1 t. baking soda
4 t. baking powder
4 beaten eggs
1 c. sour cream
Mix above ingredients. Add 7-8 c. flour. Chill. Roll and cut out.
Bake at 350 deg 10-12 min
2 c. sugar
1 c. shortening
1 T. vanilla
1 t. baking soda
4 t. baking powder
4 beaten eggs
1 c. sour cream
Mix above ingredients. Add 7-8 c. flour. Chill. Roll and cut out.
Bake at 350 deg 10-12 min
Best Banana Bread Ever
This recipe is from my sister in law. It is the best banana bread I have ever tasted and is always sooo moist. I think it is from the sour cream. Enjoy!!
1 ½ c. sugar
½ c, butter
Cream together
2 eggs beaten - add and beat til light
5 T. sour cream
1 c. mashed bananas
Add and mix together well
1 3/4 c. flour
1 t. baking powder
1 t. soda
½ t. salt
1 t. vanilla
Please in 2 well greased medium bread pans Bake 300 deg for 1 hour.
1 ½ c. sugar
½ c, butter
Cream together
2 eggs beaten - add and beat til light
5 T. sour cream
1 c. mashed bananas
Add and mix together well
1 3/4 c. flour
1 t. baking powder
1 t. soda
½ t. salt
1 t. vanilla
Please in 2 well greased medium bread pans Bake 300 deg for 1 hour.
“Whoopie” Pies
We love these little chocolate cookies. They never seem to stay around very long!!
½ c. shortening
1 c. granulated sugar
1 egg
1 egg yolk
2 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1/4 t. salt
1 t. baking soda
½ c. hot water
2/3 c. buttermilk (I have used 2/3 c. milk with 3/4 T Vinegar mixed in)
Filling
2 c. sifted powdered sugar
1 egg white
1 t. vanilla
1/4 c. butter or margarine softened
½ c. shortening
In mixing bowl beat together the first ½ c. shortening and granulated sugar on high speed till fluffy.
Add the egg and egg yolk. Stir together the flour, cocoa and salt; set aside. Dissolve baking soda
in hot water; cool slightly. Add flour mixture alternately with soda mixture and buttermilk to
creamed mixture. Blend till well mixed. Drop batter by rounded tablespoonfuls 2 inches apart
onto greased cookie sheets. Bake in 350 deg over for 8-10 min or til set.
Cool cookies on wire racks while preparing filling.
Filling: Combine powdered sugar, egg white and vanilla. Beating at low speed gradually add
butter or margarine and the remaining shortening . Beat at high speed til light and fluffy. Spread
some filling on the bottom side of one cookie and top with a second cookie. Repeat with remaining cookies. Store in refrigerator. Makes 2 doz filled cookies
½ c. shortening
1 c. granulated sugar
1 egg
1 egg yolk
2 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1/4 t. salt
1 t. baking soda
½ c. hot water
2/3 c. buttermilk (I have used 2/3 c. milk with 3/4 T Vinegar mixed in)
Filling
2 c. sifted powdered sugar
1 egg white
1 t. vanilla
1/4 c. butter or margarine softened
½ c. shortening
In mixing bowl beat together the first ½ c. shortening and granulated sugar on high speed till fluffy.
Add the egg and egg yolk. Stir together the flour, cocoa and salt; set aside. Dissolve baking soda
in hot water; cool slightly. Add flour mixture alternately with soda mixture and buttermilk to
creamed mixture. Blend till well mixed. Drop batter by rounded tablespoonfuls 2 inches apart
onto greased cookie sheets. Bake in 350 deg over for 8-10 min or til set.
Cool cookies on wire racks while preparing filling.
Filling: Combine powdered sugar, egg white and vanilla. Beating at low speed gradually add
butter or margarine and the remaining shortening . Beat at high speed til light and fluffy. Spread
some filling on the bottom side of one cookie and top with a second cookie. Repeat with remaining cookies. Store in refrigerator. Makes 2 doz filled cookies
Friday, May 8, 2009
French Bread Pizza Surprise
A very tasty dinner! First mix up some French bread:
1/2 c. warm water 2 pkg. yeast- Combine and set aside to dissolve.
2 c. hot water 1/2 c. oil 3 T. sugar 1 T. salt 6 cups flour
Combine hot water, sugar, salt, oil, and 3 c. flour. Beat well, add yeast mixture and the remaining 3 c. of flour. Mix well and let dough rise for 1 hour in a pam-sprayed bowl. (I turn on the oven to the lowest setting, turn the oven off, and cover the bowl I mixed the dough in and set it in the warm oven.)
This is the dough doubled after an hour.
Divide the dough in half, roll into rectangles, and add toppings. (Left pizza has pepperoni and mozzarella, right pizza has chicken and colby jack- obviously a lot more creativity may be added to this step!)
Fold sides and ends over the toppings. This is the bottom of the loaf of bread.
Flip over onto baking sheet, rearrange the shape as necessary, score with a knife if desired.
Cover both loaves and let raise for 30 minutes.
Bake at 350 degrees for 30 minutes. I bake both at the same time as shown, then switch places and turn around after the first 15 minutes. Those with convection ovens don't need to do the switcheroo!
Finished product! Slice and serve. Dip in desired sauce. (Pizza, marinara, alfredo, etc.- I'm cheap, so I drained some moisture out of some spaghetti sauce by placing it in a dishcloth laid over a bowl- the same way I drain the mock mozzarella cheese)
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