Misc. Recipes

I thought I would continue to type in my misc. recipes that I have clipped out of magazines, newspapers, etc. I have quite a large bin of them so this might take me awhile!

Libby’s Pumpkin Roll

Cake:
Powdered sugar
3/4 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 c. granulated sugar
2/3 c. Libby’s Pumpkin
1 c. chopped walnuts (optional)
Filling:
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
6 T. butter
1 t. vanilla extract
Powdered sugar
For cake: Preheat oven to 375 degrees. Grease 15x10-inch Jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, clovers and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Note: Looking to make more than 1 pumpkin roll? The above recipe can easily be doubled (tripling is not recommended). Once doubled, 2 1/2 cups cake batter will be needed for each prepared jelly-roll pan. 1 3/4 cups filling for each roll. Bake time remains the same.

Potato-Crusted Quiche

4 lg. eggs
1 lg. egg white
1 2/3 c. low-fat (1%) milk
Salt and pepper
4 oz. ham, cut into 1/4-in. pieces
1 1/2 lbs. potatoes, peeled and shredded
2 green onions, chopped
2 Tbsp. olive oil
2 oz. Gruyère cheese, shredded
2 plum tomatoes, thinly sliced
Fresh flat-leaf parsley leaves and snipped fresh chives, for garnish
1. Preheat oven to 375°F.
2. In large bowl, with wire whisk, blend eggs, egg white, milk, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Stir in ham.
3. Place potatoes in large fine-mesh sieve. With hands, squeeze out as much liquid as possible. Transfer to large bowl and toss with green onions and 1/8 teaspoon salt.
4. Heat 12-in, well-seasoned plain or enamel-coated cast-iron skillet on medium-high until hot. Add oil and heat until very hot, brushing to evenly coat bottom and side. Add potatoes; with rubber spatula, quickly spread in thin, even layer over bottom and all the way up side to rim, gently pressing potatoes against pan to form a crust. Patch any holes by using spatula to spread potatoes over them. Cook 3 minutes or until browned. Pour in egg mixture, then sprinkle cheese evenly over top.
5. Bake 15 to 20 minutes or until a knife inserted in center comes out clean. Decoratively arrange tomato slices on top. Garnish with parsley and chives. Use thin spatula to release sides of crust from pan, then cut into wedges to serve.
Note: It’s much easier to get clean slices if you spread the potatoes very thinly, without any empty patches. This will prevent the egg mixture from sticking to the pan.

Making Bread in a Bag

Combine in a 2 gallon plastic hag:
1 cup flour
1 package yeast
1 cup warm water
1/4 cup sugar
Squeeze air out of bag and fasten at top. Rest bag on table. Mix with fingers 20 seconds or until all ingredients are blended. Let bag rest 15 minutes.
Add the following ingredients:
1 1/2 cups warm water
1/4 cup powdered dry milk
2 tablespoons vegetable oil
2 teaspoons salt
Mix by working bag with fingers. Gradually add 4-5 cups flour. The dough will pull away from the sides of the bag, but the dough will still be sticky. Turn dough out onto a floured surface. Knead 5 to 10 minutes or until dough is smooth and elastic. Add more flour if necessary. Put dough back in bag. Force excess air out. Seal and refrigerate overnight. Next day grease 2 loaf pans. Shape dough into 2 loaves. Let rise until double.
OR
Immediately after kneading dough shape into 2 loaves. Place in greased loaf pans. Let rise until double. Bake at 375 degrees for 30-35 minutes or until golden brown. Immediately remove from pan. Let cool.

Pop-Over Pizza

1 lb. hamburger
Onion to taste
1/2 envelope spaghetti sauce mix
15 oz. can tomato sauce
1/2 cup water
8 oz. pkg. Mozzarella cheese
2 large eggs
1 cup milk
1 tsp. oil
1 cup flour
1/2 tsp. salt
1/2 cup grated Parmesan cheese, or to taste
    Brown beef and onion; pour off fat. Add sauce mix, tomato sauce, and water. Simmer. Spoon into bottom of a greased 9x13-inch pan. While sauce is simmering, mix in bowl the following: eggs, milk, oil, flour, and salt. Beat until smooth. Put mozzarella cheese on top of sauce mixture in pan. Pour batter over mozzarella cheese, spreading evenly over pan. Sprinkle on Parmesan cheese. Bake at 3500 for 30 minutes, or until fluffy and golden brown.

Mozzarella Sticks

2 eggs
1 TbIs. water
1 cup dry bread crumbs
2-1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
12 sticks string cheese
3 TbIs. all-purpose flour
1 Tbls. butter or margarine, melted
1 cup marinara or spaghetti sauce
    In small bowl beat eggs and water. In a plastic bag, combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks in flour, then dip in egg mixture and bread crumb mixture. Cover and chill for at least 4 hours or overnight. Place on ungreased baking sheet; drizzle with butter. Bake uncovered at 400° for 6-8 minutes or till heated through. Allow to stand for 3-5 minutes before serving. Dip in the marinara or spaghetti sauce if desired.
NOTE: Regular mozzarella cheese cut into 4 x 1/2-inch sticks can be used for the string cheese.

Montana Cowboy Beans

2 lbs. hamburger
2 cup barbecue sauce
1 medium onion
1/2 tsp. garlic salt
1/2 tsp. whole celery seed
2 tsp. mustard
1/4 cup dark molasses
16 oz. can pork and beans
16 oz. can kidney beans
16 oz. can navy beans or pinto beans
8 oz. can mushrooms
Brown meat and drain off fat. Add remaining ingredients and simmer. The longer you simmer, the better. Great crock pot meal. Print this post