Recipes

The Kitchen

Home of Shelley's Favorite Recipes

This page is still under construction and will be added to on a regular basis. Please check back frequently.

(Pictured above are some chef figures that reside in Shelley's Kitchen. Some of them are actually utensil holders.)

Welcome to my Kitchen, not recommended for those abstaining from junk food. Here's some of my favorite family recipes and a few of my own. Also, at the bottom, check out my recipe for "The Thanksgiving Game." If you'd like to read about the Thanksgiving Game now,

CLICK HERE

Recipes From Aunt Margie

Boston Brown Bread

Of all my Aunt's recipes, I think this is our favorite. This easy-to-make steamed bread is part of our holiday tradition. Even kids will love this moist and flavorful bread. One piece is never enough.

YOU WILL NEED:

1 cup or more, raisins, soaked in hot

water, then drained. Do not squeeze

2 cups sour milk or butter milk

(Milk can be soured by adding a little

vinegar

1/2 cup molasses

1/2 cup brown sugar

2 cups whole wheat flour

1 cup white flour

2 tsp baking soda

1 tsp salt

4 vegetable-sized tin cans, (about 15

ounce size)

Cooking spray

Large kettle with lid, half full of boiling

water

In large mixing bowl, blend ingredients in the order listed, suing electric mixer. Blend thoroughly until there are no lumps
Fold in raisins.
Spray inside of cans generously with cooking spray
divide batter evenly in the cans
Stand cans upright in boiling water
Cover and steam for 90 minutes, (Be sure to replenish water)
Remove front kettle and lie cans on their sides on cookie sheet. Place in 350F oven for 5 minutes

To serve, you can either open the other

end of the can and push bread through or

shake the bread out of the can. If bread is

stuck in the can, run a knife around the

inside edge of the can.

Serve hot or warm with cream cheese or

butter.

Coming soon,

Matrimonial Cake

Saucy Winter Casserole

Other Favorites

Frangos Fudge

I used to make traditional fudge, which NEVER turned out right. Someone gave me this simple recipe at a Christmas party. Unlike traditional fudge, there is no thermometer or testing required. You just need to be sure the chocolate you use is well-melted and that you add it immediately after removing it from heat.

This fudge candy will come out right EVERY time and you'll soon find yourself addicted. If you offer it to your guests, better hide a little away for yourself first.

YOU WILL NEED:

1 1/2 cups powdered sugar

1/2 cup, (1 stick) butter or margarine

1 12oz package semi-sweet chocolate

chips (REAL chocolate)

2 tsp flavoring. (You can use almond,

orange or mint extract or any flavor of your

choice.)

1 egg

A double-boiler, (sauce pan with another pan that sits inside it, allowing enough room for water in the sauce pan. Smaller pan must be more shallow than the sauce pan.

Small baking pan or square casserole lined with aluminum foil that has been coated with cooking spray

Wire "Swing-armed" cheese cutter. You can use a knife to slice the candy, but the results are much better using a cheese cutter.

Melt chips in double-boiler over medium heat
Soften butter and blend thoroughly with powdered sugar
Add egg and beat until fluffy
Blend in flavoring
Add melted chips and blend until mixture resembles thick frosting
Pour into foil-lined pan that has been sprayed with cooking spray
Refrigerate at least 3 hours. Slice into small squares using wire cheese cutter

Keep refrigerated until serving.

"Wacky" Cake

This is a GREAT recipe for cooks who live in RVs. This moist and flavorful cake requires no eggs, mixing bowl or the use of an electric mixer. It is mixed in the pan it is baked in. It doesn't need any frosting either. In fact, the general consensus is that it's better without frosting.

Measure, then sift into pan you will bake cake in (8 x 8 inch):

1 1/2 cup flour

1 cup sugar

1 tsp baking soda

3 Tbsp cocoa powder, (such as Hershey's, the unsweetened stuff.)

1/2 tsp salt

Blend dry ingredients in the pan Make 3 holes in dry ingredients, then, place the following ingredients in each hole)

1 tsp vanilla

1 Tbsp vinegar

5 Tbsp cooking oil

Pour 1 cup water over mixture and stir well with fork.

Bake 25 minutes at 375 degrees

Coming soon,

Pear cream Pie

Pineapple Upside-down cake

Shelley's Recipes

Ultimate Cinnamon Rolls

The trick to these rolls is letting them rise all day if possible. When I make them, I often put them in the oven before going to bed and set it to time-bake the following morning. Making these rolls is time-consuming, but not difficult, especially if you have a mixer that kneads dough.

YOU WILL NEED:

6 to 8 cups all-purpose flour

2 eggs

1 cup milk

1 pkg active dry yeast

1/2 cup lukewarm water

1 tsp salt

1 cup, (2 sticks) butter or margarine,

softened

1/3 cup sugar

1 1/2 cups packed brown sugar

2 tablespoons cinnamon

Extra flour

Rolling pin

Pastry brush

Dissolve yeast in the water.
In large mixing bowl, combine milk and 1/2 cup butter. Blend for about 2 minutes
In another bowl, blend brown sugar and cinnamon. Set Aside
Add eggs, sugar and yeast. to milk/butter mixture. Blend for 2 minutes
Add salt and gradually add 6 cups flour scraping sides of bowl periodically. Add flour until dough is soft and pliable without being overly gooey. (It should not stick to hands when your hands are lightly floured. "Hmmm, is that a word?"
Knead 10 minutes, by hand or with bread hook attachment on electric mixer. If by hand, spread flour evenly over kneading surface. keep the surface covered with enough flour to keep dough from sticking.
Let dough rise until it doubles or triples in size, (about 60 minutes. Dough should be in a warm place, covered with a cloth. You can aid the process by putting it in a warm oven, (NOT HOT) Oven should be turned off before placing dough inside to rise. You can also let it rise more slowly in refrigerator (about 6 hours.)
Place 1/2 dough on flour-covered board or cloth. Have extra flour handy.
Coat rolling pin with flour. Roll out dough into rectangular shape with rolling pin. Check to be sure dough doesn't stick to the surface you're working on. Keep board and pin coated with flour.
Spread dough with butter, using pastry brush. Make sure butter isn't hot, especially if it was microwaved. Sprinkle generously with 1/2 of the brown sugar mixture
Roll up the dough into long cylinder, pinching it together as you roll,
Slice evenly and place in large baking pan. Slices should be about 1 1/2 inches thick. Rolls should be just close enough together to touch without being squished. I generally do 4 rolls per row.
Repeat process with other half of dough.
Brush remaining butter on top of rolls and sprinkle with leftover brown sugar mixture.
Let rise until rolls are at least double. If you put them in Lasagna-type pan, they will have room enough to triple in size.
Bake in 350F oven for 25 minutes. If you are time-baking, add 8 to 10 minutes. Rolls should be golden brown.

Let stand at least 10 minutes before serving.

Shelley's Fruit Cake

The reason so many people don't like fruitcake is that they haven't tried this one. I think the fruitcake problem stems from cakes that are too bitter-tasting or too dry. Then there are those of us who don't care for cake soaked in alcohol. Many ardent fruitcake haters ask for a 2nd piece of this one. The citrus flavor is still there, but the cake is very moist and sweet.

YOU WILL NEED:

1 yellow cake mix

1 jar Maraschino cherries

1 20oz can crushed pineapple

2 cups dried fruitcake fruit

1 cup chopped pecans

1 cup chopped dates

1/2 cup chopped dried apricots

1/2 cup butter

1/2 cup maple syrup

1/2 cup brown sugar

2 tablespoons flour

Heat oven to 375F

Over medium heat, melt butter in medium-sized skillet
Blend flour and brown sugar together
Add pecans and simmer 1 minute
Add other ingredients and stir constantly over medium heat until pecans are well-coated, about 2 minutes. Remove from heat.
Drain juice from pineapple and cherries into measuring cup.
Blend all fruits together in mixing bowl. Let stand at least 10 minutes.
Prepare cake mix as directed, less 2 tablespoons of recommended amount of water. Use strained juice before water, only adding water to liquid to achieve specified amount.
Grease and flour large rectangular glass baking pan. (You can substitute cooking spray for grease & flour.
Blend fruits into batter & pour into cake pan.
Sprinkle with pecans
Bake as directed on box. Your cake may need an extra 5 or 10 minutes. (Inserted toothpick should come out clean when cake is done.) I let the top get good and brown. It creates a spongy crust, almost like an angel food cake. YUM!

Let cool at least 20 minutes before serving. This cake will need to be refrigerated.

Shelley's Quick Chili Dip

People will think you spent all afternoon making this stuff. I say let'em!

YOU WILL NEED:

1 15oz can chili

1 15 oz can or larger, refried beans

1 small can tomato sauce

At least 3 cups grated cheddar cheese

1 packet taco seasonings

A large bag of "Fritos Scoop" chips or

tortilla chips

Over medium heat, blend chili, beans and tomato sauce.
Add packet of taco seasoning, mix well and simmer 5 minutes
Pour mixture into large baking pan
If you aren't serving immediately, keep warm in oven.
Top with cheese just before serving. Serve with corn chips on the side.

You can use chips to scoop up the dip, pour it over chips like a casserole or use dip to top baked potatoes. (don't laugh. It's GREAT on potatoes.)

Broccoli Mac

This is a great in-a-hurry potluck dish or something quick and easy for the kids.

YOU WILL NEED:

1 packaged Macaroni & Cheese dinner

1/2 cup processed cheese spread such

as "Velveeta

3 cups grated cheddar cheese

1 pkg frozen chopped broccoli

a colander

Prepare Macaroni as directed o box,
Place frozen broccoli in colander
Drain noodles in colander, on top of the broccoli
Return to pan and prepare as directed on box. adding extra cheese when you have blended other ingredients together.

If you like your broccoli on the softer side, add another cup or two of water and cook broccoli with noodles, For a little extra flavor, add some bacon bits. You can adjust the thickness of the sauce by adding a little milk.

Dirt & Worms

YOU WILL NEED:

8 oz. softened cream cheese

Large package of Oreo cookies

1/2 stick softened margarine or butter

12 oz. Cool whip or other whipped topping

3/4 cup powdered sugar

2 3/4 cup milk

2 small package instant French vanilla pudding

1 package of Gummy Worms

What you do:

Crush well the package of Oreo cookies (set aside).
Cream together 1/2 stick of margarine or butter,8 oz. package cream cheese, 3/4 cup powdered sugar (set aside).
Mix together- 2 3/4 C. milk, 2 packages pudding.
Combine- #2 and #3 and mix well.
Fold In-12 oz. Cool Whip
Using an 8" flower pot, plugging bottom of pot with lid from cool whip. Layer ingredients in pot starting with cookie crumbs then pudding mixture and inserting the gummies continue until ending with cookie crumbs on top. Refrigerate overnight if possible.
Add artificial flowers before serving for decoration
Serve with trowel.

Asian Chicken

In Hawaii, they marinade most meats, including hot dogs, using a simple recipe like this one. Our family was introduced to it during our sojourn on an Hawaiian Army base. This makes a great outdoor grill item, although it is best to pre-cook the chicken first.

YOU WILL NEED:

1 cup cider vinegar

1 cup soy sauce

3/4 cup water

2 tsp Wescheshire sauce

2 tablespoons dry onions

1 clove fresh garlic, finely chopped

3 pounds chicken parts such as legs,

thighs or chicken breast.

Mix all ingredients and place in large air-tight container
Add chicken pieces and marinade 24 hours, turning meat periodically
Place on broiler-rack pan
cover with foil and bake 1 hour at 350F
Remove foil and broil chicken under broiler, broiling for about 10 minutes per side.

You can also slow-roast chicken under foil for at 325F 90 minutes. If you wish, you can cook chicken without the skin. Skin before marinating & bake under foil. It will come out quite moist and tasty.

Strawberry Shortcake Whip

This is a wonderful summer dessert which I discovered at a potluck. I wasn't able to get the recipe, but I experimented a lot and I think this is pretty close. This is best made with fresh strawberries. However, it's still very good with frozen strawberries. My nephews wolf this stuff down. I'm going to try it someday with peaches.

YOU WILL NEED:

2 lbs prepared strawberries

18oz sponge cakes, (About 1 & 1/2 loaf sponge cakes. A standard angel food cake will also work.)

1 Qt whipped topping

1. In large serving bowl, tear cake into bite-sized pieces

2. Fold in strawberries, stirring until they're evenly spread out among the cake pieces.

3. Add whipped topping and mix well.

Serve immediately or refrigerate until ready to serve.

(Serves 8-10 people)

Blindlady Eggs

Actually folks, I got this recipe out of a cookbook, but I changed it a little. If you hate frying eggs because they always break, you might find this a great alternative.

YOU WILL NEED:

2 eggs

2 pieces of bread

2/3 cup grated cheese

Heat skillet to medium heat. Grease slightly or use cooking spray
Make a walnut-sized hole in the center of both pieces of bread
Toast bread slightly
Place in skillet and place contents of cracked egg in the center of each piece of bread
Fry egg as usual, turning it over once with spatula. Cook for about 3 minutes, depending on how you prefer your eggs
Top each with some cheese and serve hot.

What in the world is

The Thanksgiving Game???

I used to find it difficult to delegate tasks to others during preparations for Thanksgiving dinner, until I came up with a variation on the "white elephant" concept, which I call The Thanksgiving Game. Here's how it works

Make pictures representing various tasks such as washing dishes, peeling potatoes, etc on small pieces of paper. If you're not feeling artistically-gifted, just write the tasks down on each paper.

Fold the papers in fourths and place them in a hat or bowl.

Gather everyone together in a circle

Elect a person to be first in drawing a task from the hat.

Once the next person has looked at his or her paper, they can swap with the person before him or keep the one he or she has.

Others in succession can either keep their paper or trade with anyone who already has one.

The process goes on until the last person's turn. The game ends with the first person keeping his or her paper or trading with anyone else in the group.

It's a rather amusing way to distribute chores and often ends up in hilarity as the group begins to surmise who has what task.

This game also works well at other gatherings where a lot of preparation is involved. It's a good way to delegate chores so that the bulk of the work doesn't end up on the shoulders or one or two people.

I ALWAYS tell my guests: "If you don't plan to eat, you don't have to play." I've never had anyone refuse to play.

If you have a great recipe you would like to add, Shelley would love to hear from you. You can E-mail her at

rainbowshelley@harbornet.com

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