• Toffee Squares

    Posted in on the 22nd April, 2057

    1/2 lb Butter; softened 1 Egg yolk 1 ts Vanilla 1 c Brown sugar 2 c Flour 8 oz Chocolate bar 1/4 c Nuts; chopped Recipe by: Mae Fautsch Preheat oven to 350 degrees. Lightly grease a 12X16 cookie sheet. Cream butter and sugar until light. Add egg yolk, blend well. Blend in flour. Spread […]

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  • Beef Fajitas–A1 Steak Sauce Version

    Posted in on the 3rd March, 2056

    1/2 cup A-1? Steak Sauce — original or bold 1/4 cup red wine vinegar 1/4 cup vegetable oil — divided 2 teaspoons hickory seasoning 1 clove garlic — minced 1/2 teaspoon liquid hot pepper seasoning 1 pound boneless sirloin steak — thinly sliced 1 large green bell pepper — cut in strips 1 large onion […]

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  • Lumpia Shanghai (Phillipine Fried Egg Rolls, Shanghai Sty

    Posted in on the 1st February, 2056

    1/2 lb Ground Lean Pork 1/2 lb Shrimp (Chopped fine) 1/2 c Water Chestnuts (chopped) 1/2 c Green Onions (chopped fine) 1 ts Salt 1 ts Black Pepper(freshly ground) 1 ea Egg 1 tb Soy Sauce 1 pk Lumpia Wrappers Or Egg Roll -Wrappers 1/2 c Cooking Oil Combine pork, shrimp, water chestnuts, green onions, […]

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  • Barbecued Fish

    Posted in on the 15th January, 2056

    1 sm Onion; chopped 1 tb Brown sugar 1/4 c Cider vinegar 2 tb Catsup 2 tb Dry mustard 1 ts Worcestershire sauce 1/4 ts Ground cloves 1 ts Chili powder 1/4 ts Cayenne pepper 1 1/2 lb Firm, whitefish fillets – such as Red Snapper – or Halibut COMBINE ALL SAUCE INGREDIENTS in a […]

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  • Classic Onion Soup

    Posted in on the 9th September, 2055

    5 c Thinly sliced red onions 3 tb Butter 3 tb Flour 1/2 c Maker’s Mark 2 qt Beef broth 1/4 ts Basil 8 sl French bread, toasted 1 c Grated swiss cheese In a dutch oven, saute sliced onions in butter until soft. Stir in flour to form a paste; pour in bourbon, stirring […]

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  • Beef with Wine and Mushroom Sauce

    Posted in on the 1st September, 2055

    3 1/2 lb Beef chuck cut in pieces 1 c Red wine 1 cn Golden mushroom soup 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook —–

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