Cal's Recipes

Cal MacConnell, owner/operator of Clark Hardware in Forsyth since April of 1988, has been cooking for years and shares a few of his favorite recipes this week. Cal attributes his love of cooking to his mother June. June was one of those responsible for the cookbook “The Roving Gourmet” published by the Independent - Enterprise around 1986.
You too can share your recipes with the Hysham Echo readers by sending them to: cklinker@rangeweb.net or mail them to: PO Box 129 Forsyth, MT 59327

Chicken-Rice Soup

4 chicken breasts
7 c. chicken broth
2 stalks celery with tops, cut up
1 med. onion, quartered
2 bay leaves
1/2 t. salt
1/4 t. pepper
2 carrots, cut in chunks (1 cup)
1 small turnip, cut in chunks (1/2 cup)
1 c. fresh or frozen cut green beans
2/3 c long grain white rice
2 (3 oz.) pkgs. cream cheese, cubed
In large kettle combine the chicken breasts, chicken broth, celery, onion, bay leaves, salt and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 1 hour or until chicken is tender. Remove chicken from broth; set aside.
Strain broth, discarding celery, onion and bay leaves. Skim off excess fat. Return broth to kettle; add carrots, turnip, green beans and uncooked rice. Cover and simmer 20 min. or until rive is tender.
Meanwhile, remove skin and bones from chicken; discard. Cut chicken into chunks. Add to soup along with the cream cheese; cook and stir until cheese melts.
Ladle into soup bowls. Makes 8 servings.

Teriyaki Steak

1/2 c. soy sauce
3 - 6 T. sugar
2 t. powdered ginger
1 clove garlic - grated
2 T. sherry
1 1/2 lb. beef sirloin tip of fillet
Combine first 5 ingredients; add beef. Marinate for 2-3 hours. Grill beef over charcoal fire until browned and cooked through, basting with marinade. Serves 4

Green Chili Appetizers

4 cans green chilies
2 c. sharp cheese, grated
6 eggs beaten
Grease small cake pan with butter or margarine and line bottom of pan with chopped green chilies. Top with grated cheese. Pour eggs over. Bake at 350 degrees. Cut in squares and serve warm on Triscuits.

Mary’s Salad

To prepare almond slices - put 2 or 3 T. sugar in frying pan, add 1/3 cup almond slices. Melt sugar and cook and stir until slices are brown. Pour out in pan, cool, and break into small pieces.
Lettuce, spinach, celery, etc., cut up. Mandarin oranges or pineapple chunks. (If you’re using oranges, add some chopped green onions).
Dressing:
1/4 c. oil
2 T. vinegar
2 T. sugar
salt
few drops pepper sauce
1 T. parsley flakes
Pour dressing over greens and vegetables, add almond slices.

Lemonade - Old Fashioned

5 to 6 large lemons
1 to 1 1/4 c. sugar
1 c. water
4 c. ice water
Remove peel (no white) from 2 lemons; cut in thin strips, set aside (there should be about 2 T.) Squeeze juice from lemons to equal 1 cup lemon juice; set aside. In med. sized saucepan, combine sugar, 1 cup water and lemon strips; bring slowly to boil; gently boil 8 to 10 minutes., without stirring, until mixture is syrupy. Remove from heat; cool syrup to room temp. Add lemon juice (lemon syrup can be refrigerated until ready to use.) When ready to serve, strain syrup into large pitcher; add ice water. Fill pitcher with ice and additional lemon slices, if you wish. Makes 6 to 8 servings.
Note: A little extra work, but well worth the effort!

Beer Muffins

4 c. Bisquick
1/4 c. sugar
1 can beer
Mix ingredients. Bake in well greased muffin tins 12 to `5 min. at 400 degrees. Makes 16 to 18 large muffins.

Date Chip Cake

1 c. dates
1 c. hot water
1 c. sugar
1 c. shortening
1 3/4 c. regular flour
1 c. chocolate chips
1 t. soda
2 eggs
1 t. cocoa
1 t. vanilla
1/2 c. nuts
Add soda to dates with hot water. Cream sugar and shortening. Combine eggs, dates, cocoa, vanilla, flour and 1/2 cup of chocolate chips. Bake in loaf and sprinkle with remaining chips and nuts. Bake 30 min. at 350 degrees.

Chicken-Broccoli Casserole

1 chicken OR
2 pkgs. chicken breasts
2 pkgs. frozen broccoli
Cook chicken and let cool. Remove from bones. Cook broccoli as directed and put layer of broccoli in a baking dish, then a layer of chicken. Combine the following and pour over chicken and broccoli in dish:
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. lime juice
1/2 to 1 tsp. curry powder (I use 1 tsp.)
Sprinkle paprika over this and finely grated Parmesan or Cheddar cheese
Bake in 350 degree oven about 30 min. or until cheese is melted and slightly browned on top.

Carrots Elegante

10 med. carrots, shredded
1 T. sugar
1 t. salt
1/4 t. pepper
4 T. butter
Shred carrots into buttered dish. Mix in sugar, salt, pepper.
Dot with butter. Cover and bake 1 hour at 3560 degrees. Serves 4 to 6.

Fresh Fruit Salad

Mix together:
12 oz. lemonade concentrate (undiluted)
1 small box Instant Vanilla pudding
Pour over a variety of fresh fruit:
Grapes
Peaches
Cantaloupe
Granny Smith Apples
Kiwi
Strawberries
Nectarines
honey dew melon
Pineapple

Mushroom Turnovers

3 oz. cream cheese
1/2 c. butter
1 1/2 c. flour
Filling:
3 T. butter
 1/2 c. chopped onion
1/2 lb. chopped fresh mushrooms
1/2 t. thyme
1/2 t. salt
1/4 t. pepper
2 T. flour
1/2 c. sour cream
Brown onion in 3 T. melted butter. Add mushrooms and cook 3 min. Stir in thyme, salt and pepper, flour and sour cream. Stir and cook until thick. Keep warm while preparing crust. Blend cream, cheese, butter and 1 1/2 cup flour. Roll out and cut with biscuit cutter, (If dough is sticky add a little more flour). Put 1 1/2 t. filling in center of each circle. Fold over, seal edge with fork. Bake 450 degrees for 10 min. Print this post