The Cookbook

Make-ahead Mashed Potatoes

8 large potatoes
8 oz cream cheese
1/2 cup butter
1/2 cup sour cream

Boil and mash potatoes... mix in cream cheese, butter,
sour cream and salt and pepper.

Put into 2-3 quart greased serving dish. Top with some butter
pats. Cover and store in fridge for up to 3 days.
Sprinkle with paprika and bake uncovered at 350 for about 40 minutes.
10-12 servings.

David Wade

Rock Salt Prime Rib

Cover the bottom of a roaster with about 1/2 inch of rock salt and
lightly dampen it.

David's original recipe says to sprinkle the prime rib with worcestershire powder---today the powder is not generally available---you can use the sauce instead----and then place it in the roaster.

Pour rock salt over it until the sides and top are covered and then
lightly sprinkle it with water.

Put it in the oven uncovered pre-heated to 500 degrees for about
18-20 minutes per pound for medium. (People's preference on how long to cook and how well done is best seem to vary widely so use your own judgment.)

When you're finished cooking, take the rib out and crack open the rock salt casing. Brush away any salt particles and there you have it.

David Wade

Gopher's Potato Salad

10 lb Potatoes
1 c Celery, finely chopped
8 ea Eggs, hard-boiled
1 c Fresh parsley,finely chopped
2 c Dill relish
1 1/2 pt Mayonnaise
1 c Sweet relish
1/2 c Yellow mustard
2 c Salad olives, chopped
1 x Salt, to taste
2 c Onions, finely chopped
1 x Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic."

From Justin Wilson's "Outdoor Cooking With Inside Help."

Gopher

Loaded Baked Potato Salad

4 chopped hard boiled eggs

8 big Russet potatoes, boiled, peeled (optional) and coarsely diced

2 cups sour cream
2 Tbs. Hellman's Mayonaise

1 cup chopped green onions or fresh chives, reserve about 1 tbsp. for garnish
salt and pepper

1 cup chopped celery
1/2 cup minced fresh parsley
1 cup chopped white or red onions
1 cup salad olives (chopped green olives with pemientos)
6 strips of bacon, fried crisp and crumbled or bacon pieces to equal 2/3 cup
1 cup grated or cubbed cheddar cheese


How to boil eggs perfectly:
Boil eggs by placing eggs in sauce pan and covering with cold water. Bring eggs to a rapid boil. Immediately cover tightly with pan lid and move pan to cold part of stove. Set timer for 18 minutes. When timer buzzes, take pan to sink and immediately run cold water over and through eggs until they are cooled. Add ice cubes to chill further. When eggs are cooled, peel under running water. Chop in a bowl with a pastry blender or use an egg slicer and turn 90° after first cut.


Peel, coarsely slice, boil (until soft, about 8 minutes) and dice potatoes.

Mix sour cream, mayonaise, green onions, salt and pepper together in a very large bowl.
Add hot potatoes and stir.
Allow to cool to room temperature.

Add chopped eggs, parsley, onions, celery, olives and bacon. Chill. Top with reserved green onions and grated cheddar.

Flash McCord

Pink Lemonade Pie

1 - 6 oz can pink lemonade
1 can Eagle Brand Sweetened Condensed Milk
Juice of one Lemon
Whip this well then mix with one 9 oz carton of Cool Whip.
Pour into 9 inch Graham Cracker Crust
Refrigerate

Knotlazy

Pecan Pie Bars

2 cups all purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter, softened
1 cup firmly packed brown sugar
1 cup corn syrup, can be light or dark
1/2 cup butter
4 large eggs, lightly beaten
2 1/2 cups chopped pecans
1 teaspoon vanilla

Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan (I use pyrex). Bake at 350 degrees for 17-20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake for 34-35 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Yield: 16 large bars.

Note: I run a knife around the edge of these while they are still warm, let cool complete4ly in the pan, then turn out on a large cutting board. Turn right side up, then cut into bars. They are pretty rich and we like to sample ALL the desserts, so I cut them into smaller bars. I refrigerate them after they have completely cooled.

Knotlazy

Panda Stack-Ups

3 oz cream cheese
2 T mayonnaise
2 t chopped chives
dash hot pepper sauce
25 thin slices Panda

Blend softened cheese, mayonnaise, chives and hot pepper sause. Make 5 stacks of Panda slices; spread cheese mixtures between slices. Chill. Cut each stack into 6 equal wedges. Serve on cocktail picks.



PandaBoy

Boston Cream Pie

Cake:

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk

Heat oven to 350. Cream shortening, sugar, eggs, and vanilla. Combine dry ingredients. Add alternately with milk to creamed mixture. Pour into well greased and floured 9 inch pie pan. Bake 30-35 minutes or until done. Cool for 10 minutes, remove from pan.

Filling:

1/3 c up sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir for one minute. Remove from heat, blend in butter and vanilla. Cover and chill. Cut cake into two layers, spread filling onto one cake layer. Top with other layer.

Glaze:

3 Tbsp Water
2 Tbsp Butter
3 Tbsp Cocoa
1 Cup confectioners sugar
1/2 tsp vanilla

In small saucepan, combine water and butter. Boil. Remove from heat and immediately stir in cocoa. Beat in convectioners sugar and vanilla (with whisk if necessary) until smooth. Cool slightly. Pour onto top of cake, allowing some to drizzle down the side. Chill and serve.

stemyn

CarGuy's Potato Salad

2 pounds deli potato salad
2 tablespoons diced jalapenos (recommended: La Victoria)
1 teaspoon Mexican seasoning
6 dashes chipotle pepper sauce (recommended: Tabasco)
1 scallion, chopped
1 tablespoon finely chopped fresh cilantro leaves

In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.

CarGuy

Pico
Eve

1 chopped onion - I prefer a yellow onion
2-3 chopped tomatoes
handful of chopped fresh cilantro
a chopped jalapeno - no seeds - more depending on how hot the pepper is
salt
pepper
a dab of olive oil or other veg oil

Just Me

Scalloped Potatoes
Recipe #85629

A great potato recipe... so easy and absolutely delicious. The left overs are just as good, maybe even better the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League Cookbook.
by Vicki G.

1¼ hours | 15 min prep | SERVES 6


4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

In a small sauce pan, melt butter and blend in flour. Let sit for a minute.
Add all of cold milk, stirring with a whisk. Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350F.

~~~~~~

My additions were saute'd onions on top of each layer of potatoes and no paprika - instead, for color and taste, I added cooked, crumbled bacon and chopped chives with more sharp cheddar on top. Left the skin on the potatoes and they were fine, especially since sliced so thin.

klh6656

Perfect Scalloped Oysters (What I Call Oyster Cassarole!)
hydrogen hydroxide

1 pint oyster (good ones, of course)
2 cups cracker crumbs medium coarse (I prefer real Saltines)
1/2 cup melted butter (margarine if you're desparate)
1/tsp. salt
Dash (or two) pepper
3/4 cup cream (did I neglect to say this ain't necessarily healthful???)
1/4 cup oyster liquour
1/4 tsp worchestershire sauce

Drain oysters reserving liquor.
Combine crumbs, butter, salt, and pepper.
Spread one third of buttered crumbs in greased 8X1&1/4 inch round pan
Cover with half the oyster.
Repeat for second layer.
Combine cream, oyster liquor and worchestershire sauce.
Pour over oysters.
Top w/rest of the crumbs.
Bake in moderate oven (350) for forty minutes.
I usually double the ingredients and use a Corning Ware kinda square pan to serve eight. Make sure the crust is brown to your taste.

Just Me

Barefoot Contessa Peanut Butter Frosting

1 cup confectioners sugar
1 cup smooth peanut butter
3/4 teaspoon vanilla
5 tablespoons unsalted butter-room temperature
cream- just enough to make it creamy

Mix together all ingredients. You can sprinkle chopped peanuts on top if you like.

This was used for cupcakes, so you would have to double the recipe for a cake, I would think.

Motown

Ann Landers' Pecan Pie

1 Cup White Corn Syrup
1 Cup Dark Brown Sugar
1/3 Cup Melted Butter
1 Cup Pecans (heaping Cup)
3 Eggs, Beaten
Dash of Vanilla
Pinch of Salt

Mix ingredients well.
Pour into unbaked 9" pastry shell.
Bake at 350 degrees for 45-50 minutes.
---Best Pecan pie ever!

DoubtingThomas

Pretzel Wreath

Place almond bark in bowls - microwave according to package directions until melted and smooth.

Dip rounded bottoms of five miniature pretzels, one at a time, into bark; shake off excess. Lay pretzels onto wax paper in a circular pattern with sides touching and rounded sides toward center.

Repeat with five additional pretzels, placing directly on top of first circle in a staggered pattern. Decorate wreath as desired with colored sprinkles or colored sugar.

Tie bows with red licorice.

Patsy

Pink Squirrel

1 oz. White Creme de Cacao
1 oz. Cream de Noyaux
1 oz. Cream

Combine ingredients in a shaker filled with ice, shake and pour into a chilled martini or cocktail glass.

Flash McCord

Panda Sirloin Steaks

4 - 5 oz. Panda Sirloin Steaks (n.b. - smaller cuts may be substituted if larger Panda steaks are unavailable in your area)
4 tsp. Soybean Oil
8 Large Mushrooms - Sliced thick
4 dashes Salt
4 dashes Black Pepper

Broil steaks until rare - do not overcook! Heat nonstick skillet and add oil to heated skillet. While skillet is warming, cut Panda steaks into one-inch cubes. Place Panda steak cubes in skillet with mushrooms and cook until done to taste, stirring occasionally. Season with salt and pepper if desired and serve hot with mustard dipping sauce.

PandaBoy

Phyllis's Punkin Bread

2 cup. pumpkin (straight pumpkin, not pie mix)
3 cups sugar (little more if you like sweeter bread)
4 eggs
3/4 cup water
1 cup oil
3 1/2 cups flour
2 tsp. soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Mix first three ingredients and then add the rest. Pour into as many loaf pans as it takes! Bake at 350 for 35-45 min.

klh6656

Pink Stuff

1 pkg Jello (red)
1 can fruit cocktail
1-2 C marshmallows
1 8oz container of Cool Whip
1 container cottage cheese
1/2 C nuts (optional)
1/2 C hot water

Mix Jello in hot water and dissolve. Mix with fruit cocktail. Leave in refrigerator until slightly set. Add remaining ingredients.

Stemyn

SpaceCowboy's Blackeyed Peas

small jar of chopped garlic
can of rotel
pkg b/e peas
4 slices bacon

season to taste

can't tell the diff between this and dish with twice ingredients...4 times the time

:)