How to Cook with 'Alcohol'

So you know how sometimes when you cook you come across recipes that call for alcohol? And you're wondering how can I make this recipe without it? Or what can I use in place of it? There are a ton of different alcohols out there and it's hard to know what can be used instead and when, especially when substituting for specific types of alcohols. I found this chart awhile back and figured it was worth sharing. It's the most comprehensive one that I've found out there. It lists the type of alcohol, what it kind of tastes like and then what you can use instead. As someone who's never tasted any of it, it's nice to know what it's like to better judge what to use instead. A nice bonus too, is that there are also a bunch of links to different articles about cooking with alcohol. 

Oh, and I've also decided to include a direct link to an alcohol burn off chart-it lists various methods of cooking  with alcohol and then lists the amounts of alcohol left in your end product after cooking etc. It's a very personal thing, deciding whether or not to eat or cook foods that require alcohol, or at least for a practicing Latter-Day Saint. There are some that don't feel that it's a problem and some that feel otherwise. Either way I figure it's important to educate ourselves on the matter, eh? :0)

ALCOHOL SUBSTITUTION CHART

ALCOHOL BURN-OFF CHART

Ginger Snaps

I'm pretty sure these are the cookies that Mom used to make. I found this in my random recipe binder and it was on a sheet entitled 'Mom's Holiday Recipes' - so I can't really imagine it being anything else! :0) It was during the time when I asked Mom one year when I came for Christmas all the recipes she used and she pulled out all those index cards and we went through them. Little bit of Christmas from home!

INGREDIENTS:

• 3/4 butter
• 1 cup sugar
• 1/2 tsp. salt
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
  

PREPARATION:

1. Beat butter, sugar, salt, and egg until nice and creamy
2. Add the remaining ingredients
3. Form into balls and roll in sugar
4. Bake at 350 for 10 min.

Pineapple Buns!

Originally Posted By Ez: So these were a great treat from the Chinese bakery shops in Brooklyn. Someone found a link for this recipe, so I'm just posting it here. Enjoy!

http://chowtimes.com/2008/04/28/pineapple-bun/

INGREDIENTS:

PREPARATION:

Bajio Chicken

I know most of you are fans of Cafe Rio, but I actually had Bajio's first before I ever had Cafe Rio. Most of you who have tried Cafe Rio first probably wouldn't end up going to Bajio's after the fact, but I've gotta say - I love love love their CHICKEN! (And their sour cream, but couldn't find any recipes out there for that...) Bajio recipes are actually quite a bit harder to find, or rather aren't nearly as plentiful as Cafe Rio copycat recipes out there. But I found one that looks quite promising from another blog 'Kara's Kitchen Creations.' Here it is-I will try it out soon, but if you get to it before I do, let me know how it goes. I've copied it out here...

INGREDIENTS:

• 5 chicken breasts
  
• 1/2 cup salsa
• 1 Tbsp. cumin
• 1/2 cup brown sugar
• One 4 oz. can of diced green chilies
• 6 oz. of Sprite (1/2 can)

PREPARATION:

1. Combine all ingredients in a crock pot. 
2. Cook on low for 5-6 hours.
3. Remove chicken and shred.
4. Return to crock pot and cook 1 more hour. 
5. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.

Author's Note: This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick. It has lots of juice so serve it with a slotted spoon. Bajio serves the chicken with caramelized onions, I think I might try that next time. Maybe, I don't know if I can handle any more yumminess.

Cafe Rio Black Beans

INGREDIENTS:

• 1 1/3 cups tomato juice
• 2 Tbsp. olive oil
  
• 1 can black beans rinsed and drained
• 1½ tsp. salt
• 2 cloves garlic, minced
• 2 Tbsp. cilantro
• 1 tsp. ground cumin

PREPARATION:

Cook garlic and cumin in olive oil. Add remaining ingredients. Simmer.

Bernice's Note: I've only ever made the pork, chikcen, dressing, and rice. Never tried the Black Bean Recipe, but the other stuff tastes pretty close.

Cafe Rio Cilantro Lime Rice

INGREDIENTS:

• 3 cloves garlic
  
• ¼ bunch cilantro
  
• 1 can green chilies
• ½ onion
• 1 tsp. lime zest
  
• 3 Tbsp. chicken bouillon

• 1½ cups brown rice
• 1½cups of water

PREPARATION:

Mix in blender the first portion of ingredients. Put rice and water into pot on stove, add seasoning portion to pot. Simmer until water is absorbed. Squeeze lime juice from two limes over cooked rice. Serve.

Cafe Rio Recipes from Other Blogs out there...

Just in case you're interested, here is a link to the blog where I got the Cafe Rio Pork recipe from. This link is to all of the recipes required to make her copycat Cafe Rio Salad. So pretty much all the recipes posted individually here originally by Bernice.:o) Slight variations to the recipes but more detailed instructions if you need 'em like I tend to for the first couple tries. 

I was looking around and found this blog as well where she gives incredibly detailed directions for making the  Cafe Rio Chicken, Dressing, and Rice. Also links to different areas within her blog where she takes step by step pictures of making some of it.

Cafe Rio Pork

INGREDIENTS:

Part I:

• 1 Pork Roast
  
• Garlic Salt-enough to cover roast
  
• 1 can Soda (Can use Sprite or Coke, Coke traditionally used)

Part II:

• 2 cups Pace Picante Salsa
• 2 cups Brown Sugar

PREPARATION:
Part I - Cook in crock pot until done. Pour out all liquid.

Part II -  Shred pork and put back in the crock pot. Blend together ingredients for Part II and mix into meat. Simmer for a few hours.

Cafe Rio Pork - Detailed Version

Ok, so Bernice originally posted these 'Cafe Rio' recipes-THANK YOU! But I found that each time I made the pork I wanted a little more direction on how long to cook etc.as I am not terribly familiar with these recipes and haven't been doing them long enough to just wing it. So I went searching around the internet and found this blog where she gives a slight variation to the recipe, but incredibly detailed directions...so for my sake I'm putting her version up here too just because it's easier for me to follow. As far as I know they both taste pretty much identical. I wanted to keep the original on here too, so that's why there are two versions of 'Cafe Rio Pork'... I personally don't do the marinade bit and I still just use 'Pace Picante Salsa' instead of 'Enchilada Sauce' as called for by this recipe and it still turns out just fine. Oh, and I also don't use green chilies because I quite frankly don't do spicy very well, but I imagine if you like the heat it would be nice.

INGREDIENTS:

• 2 lbs pork (boneless pork rib meat recommended by author)
• 3 can Coke (NOT diet)
• ¼ cup brown sugar
• Dash garlic salt
• ¼ cup water
• 1 can sliced green chilies
• 3/4 (10 oz. can) red Enchilada sauce (Author uses Old El Paso brand, medium spiciness)
• 1 cup brown sugar

PREPARATION:

1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
2.  Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
3. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Cafe Rio Chicken

INGREDIENTS:

• One small (8 oz.) bottle of Zesty Italian Dressing
  
• 1 Tbsp. Chili Powder
  
• 1 Tbsp. Cumin 
• 3 cloves garlic minced
  
• 5 lbs chicken breast
  

PREPARATION:

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Creamy Tomatillo Dressing

INGREDIENTS:

• 3 fresh Tomatillos
  
• Juice of 1 Lime
• ½ cup Buttermilk
• ½ cup Mayonnaise
• ½ cup Sour Cream
• 1 package Dry Ranch Mix
• ¼ bunch cilantro
• 5 green onions whole
• 2 cloves garlic
• 1 jalapeño
  

PREPARATION:

Combine all ingredients well by blending together in a food processor or blender. Cover and refrigerate overnight to blend flavors.

Bernice's Note: It makes a LOT! But I just freeze part of it for the next time. :o) 

Dorothy's Note: I've read that you can substitute the jalapeno for a couple drops of green Tabasco sauce.

Cream of Anything Soup

INGREDIENTS:
For a medium white sauce

• 1/4 cup plus 2 Tbsp butter or margarine
• 1/4 cup plus 2 Tbsp flour
• 1 Tbsp chicken bullion granules
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups milk
  

PREPARATION:

1. Melt butter or margarine in saucepan over low heat.
2. Blend in flour, bullion, salt and pepper.
3. Cook over low heat, stirring until mixture is smooth and bubbly.
4. Remove from heat. Stir in milk.
5. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Let sit on warm heat in pan until vegetables are ready to add.
7. Place cut vegetables in another saucepan, add enough water to barely cover the vegetables.
8. Boil vegetables in saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out.
9. Mix the vegetables and the water that they were cooked in with the white sauce/soup mixture together. NOTE: prior to mixing vegetables and white sauce, you may puree part or all of your vegetables in the blender. Only use enough of the vegetable water to make the soup the desired consistency. Serve.
   

Note: The following recipes call for additional ingredients. When onions, celery, etc are needed, sauté them separately and add to completed white sauce. When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.

Cream of Potato:

• 4 diced potatoes, washed and peeled
• 2 stalks diced celery, washed
• 1/4 cup onion, chopped fine
  

Cream of Asparagus:

• 4 cups asparagus
• 2 Tbsp lemon juice
• Dash of ground nutmeg or mace

Cream of Green Bean:

• 3 cups green beans
• 1 teaspoon crushed savory
  

Cream of Broccoli:

• 4 cups broccoli
• 1/2 tsp dry thyme leaf
• 1/8 tsp. garlic powder
• 2 bay leafs (added to white sauce and removed before serving)

Cream of Carrot:

• 2 cups carrots (about 6 large)
• 1 Tbsp dry parsley (add with salt, pepper and bullion)
• 1/2 tsp dry basil (add with salt, pepper and bullion)

Cream of Cauliflower:

• 4 cups cauliflower (about 1 head)
• 1 tsp curry powder (add with salt, pepper, and bullion)
• 1/4 cup onion, chopped fine (sauté in oil until soft and add to completed white sauce before adding vegetables)
• 2 green onions for garnish

Cream of Zucchini:

• 3 cups zucchini (about 4 medium)
• 1/8 tsp nutmeg (add with salt, pepper and bullion)

Cream of Mushroom:

• 3 cups mushrooms
• 1/8 tsp nutmeg

Ginger and Green Onion Sauce

INGREDIENTS:

• 3 thumb-size pieces of ginger root
• 2 bundles of green onion
• 1/3 cup oil (veg. or olive)
• 1/4 - 1/2 tsp. salt

PREPARATION:

• Peel and chop ginger until very fine (you can use a zester or a food processer)
• Wash and thinly slice green onion
• Heat oil in a warm pan until almost boiling
• Add ginger and onion to oil—be very careful when doing this step as it has a tendency to splash
• Stir until thoroughly incorporated and then add salt.

Note: Traditionally served with Chicken!

Clam Dip

INGREDIENTS:

• 1 8 oz pkg cream cheese
• 2 TB mayonnaise
• 1 pint = 16 oz cottage cheese--small curd
• 1 tsp grated onion
• 1 6-1/2 oz can clams--minced, drained, reserve juice

PREPARATION:

• Use an electric mixer or blender,combine cheeses, blending until light & creamy.
• Add freshly grated onion & mayonnaisewith wooden spoon, blend in drained clams.
• Add clam juice for desired consistency.
• Add garlic powder if desired--just a sprinkle

Aurelia's Note: Recipe is usually doubled using 3 cans of clams, instead of just 2. Add more if you like really clammy! Also beware of using fat-free cottage cheese/cream cheese-they tried it and it's not good. Best to go with regular or low fat.

Honey Mustard Sauce

INGREDIENTS:

• 2/3 cup vinegar
• 1 cup sugar
• 2 eggs
• 2 tsp dry mustard
• 1-2 tsp orange zest (optional)

PREPARATION:
Whisk till smooth. Bring to a boil, stirring constantly. Cool. About 11/2 cup.

Mom's Note: It is good for ham or whatever you want to use it for. I usually one and half the recipe and use a lot more mustard. I strain the eggs through a strainer so that the sauce will be smooth without other stuff!

Sweet and Sour Sauce

INGREDIENTS:

• 1 1/3 cups packed brown sugar (Lately we've just been doing white sugar)
• 3 Tbsp flour
• 2/3 cup water
• 1/2 cup vinegar
• 1 Tbsp ketchup
• 1 Tbsp soy sauce
• Red food coloring (optional)
  

PREPARATION:
Mix all ingredients and bring to a boil. Simmer for a few minutes stirring continuously. Let stand to thicken then serve!

Honey Butter

INGREDIENTS:

• 1/2 cup butter, softened
• 1/2 cup honey
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract

PREPARATION:
Whip butter with electrical beater until light, scraping sides of bowl occasionally. Gradually add honey, cinnamon and vanilla.

Basic Waldorf Salad

INGREDIENTS:

• 2 cups diced apple (about 2 apples-leave the peel on)
• 1/2 cup 1-inch julienne celery sticks (about 1 celery stalk)
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/4 cup mayonnaise
• 1 Tbsp sugar
• 1 Tbsp lemon juice
• 1/2 pint (1 cup) whipping cream, whipped
  

PREPARATION:

1. Combine apple, celery, marshmallow, nuts, and raisins. Set a handful of these ingredients aside to garnish top when finished mixing.
2. Blend together mayonnaise, sugar, lemon juice, and dash salt
3. Fold whipped cream and mayonnaise mixture into apple mixture
4. Top with ingredients held aside to use as garnish. Chill and serve!

Note: This makes 6 servings

Crunch Hawaiian Salad

INGREDIENTS:
For Salad:

• 1 small head or 1/2 large head of cabbage, shredded
• 4 green onions, chopped
• 1 11-oz can mandarin oranges, drained
• 1 3-oz package raman noodles
• 1/4 cup slivered almonds, toasted
• 1/4 cup sesame seed, toasted

For Dressing:

• 1/2 cup oil
• 1 Tbsp sesame oil
• 6 Tbsp vinegar
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 seasoning packet from a pack of raman noodles
  

PREPARATION:

1. Combine all ingredients for salad dressing in small bowl, mix well. Chill in refrigerator.
2. Combine cabbage, green onion and mandarin oranges in bowl; mix well.
3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.
4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seeds. Add dressing just before serving; toss to mix well.

Note: This recipe makes 12 servings. It is best when left to marinate with the dressing on it for several hours or overnight.

Spinach Salad

INGREDIENTS:

• 1 pkg fresh spinach, clean and broken into bite size pieces
• 1/2 lb grated swiss cheese
• 1/2 lb bacon, cooked and crumbled
• 1/2 medium red onion, thinly sliced
• 1 cup (8 oz) cottage cheese
• Mushrooms
  

PREPARATION:
In serving dish use the ingredients to make multiple salad layers. Spoon poppy seed dressing over the top and serve.

Simple Mayo Salad Dressing

INGREDIENTS:

• 1/4 cup and 2 Tbsp low-fat mayonnaise
• 1 Tbsp vinegar
• 1/4 cup sugar
  

PREPARATION:
Combine all ingredients; mix well. Pour over salad and serve!

Oriental Salad Dressing

INGREDIENTS:

• 1/2 cup oil
• 1 Tbsp sesame oil
• 6 Tbsp vinegar
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 tsp. pepper
• 1 packet of seasoning from a package of raman noodles
  

PREPARATION:
Combine all ingredients; mix well. Chill before serving.

Poppy Seed Dressing

INGREDIENTS:

• 1/4 cup sugar
• 1/2 tsp dry mustard
• 3/4 tsp salt
• 1 tsp grated onion (Not dry onion! Use actual onion and grate)
• 3/4 cup salad oil
• 1/4 cup and 2 Tbsp vinegar
• 1 1/2 tsp poppy seeds
  

PREPARATION:

1. Combine all ingredients except oil and poppy seeds. Mix until sugar is dissolved.
2. Slowly whisk in oil and beat well.
3. Stir in poppy seeds. Cover and chill before serving.

Buttermilk Ranch Dressing

INGREDIENTS:

• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1 tsp parsley flakes
• 1/2 tsp instant minced onion
• 1/2 tsp salt
• dash freshly ground pepper
• 1 clove of garlic, finely chopped
  

PREPARATION:
Combine all ingredients. Cover and refrigerate overnight to blend flavors.

Serendipity Frrrozen Hot Chocolate

INGREDIENTS:

• 6 half-ounce pieces of a variety of your favorite chocolates
• 2 teaspoons of store-bought hot chocolate mix
• 1 1/2 tablespoons sugar
• 1 1/2 cups milk
• 3 cups of ice
• Whipped Cream
• Chocolate Shavings

PREPARATION: 

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Brazilian Limeade

INGREDIENTS:

• 1 lime
• 1 cup water

• 1 cup milk
• 3/4 cup sugar
• Ice to taste

PREPARATION: 

Remove peel from lime ensuring majority of pith is removed. (Peel can be left on if you're feeling lazy, but the end product ends up being kinda bitter.) Blend one whole lime with one cup of water. Strain and pour juice back into blender. Add milk, sugar, and ice and blend.

5 Minute Chocolate Mug Cake

INGREDIENTS:

• 4 Tbsp flour
• 4 Tbsp sugar
• 2 Tbsp cocoa
• 1 egg
• 3 Tbsp milk
• 3 Tbsp oil
• 3 Tbsp chocolate chips (optional)
• 1 small splash of vanilla extract
• 1 large coffee mug (microwave safe)

PREPARATION:

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
Enjoy!

Lemon Bars

INGREDIENTS:
Crust:

• 1 cup butter (2 sticks)
• 1/2 cup powdered sugar
• 2 cups flour
• dash salt

Filling:

• 4 eggs beaten
• 6 Tbsp lemon juice or juice from 3 lemons
  
• 2 cups white sugar
• 1/4 cup flour or 5 Tbsp
  

PREPARATION: 

Crust-Mix all ingredients together and bake in oven at 350F for 15 min. or until golden brown. Set aside and let cool.

Filling-Whisk flour and sugar together. Incorporate eggs and lemon juice into flour and sugar mixture. Pour over cooled crust and bake in oven at 350F for 25 min. Sprinkle with powdered sugar.

Candy Cane Frosting Cake

Mom's Note: I usually mix the gelatin into the crushed candy canes and do not use the water. As you know there is no chocolate syrup in our cake. It's kind of expensive! :0)

INGREDIENTS:

• Angel Food Cake
• 3 tsp gelatin
• 3 tsp water
• 6 candy canes crushed in blender
• 1/2 cup milk
• 500 ml whipping cream
• 1/2 cup chocolate syrup

PREPARATION:

1. In small bowl mix gelatin and water.
2. Melt candy canes in milk. Be careful--too much heat curdles milk.
3. Mix water and milk. Let gel in fridge until just slight set.
4. Whip cream until stiff and gently fold gelatin mixture in.
5. Slice cake in 3 layers, drizzle syrup over layers and reassemble.
6. Frost the cake.

Butter Tart Bars

INGREDIENTS:

• 11/2 cups flour
• 2 Tbp icing sugar
• ½ cup butter
• 2 eggs
• 11/2 cup brown sugar
• ½ cup butter melted
• 1 tsp vinegar
• 1 tsp vanilla
• ½ cup chopped nuts
  
• 1 cup raisins
  

PREPARATION:

• Combine flour and sugar. Cut in butter.
• Press into 9” square pan. Bake 10 min. at 350.
• Beat eggs, add sugar, butter, vinegar, vanilla, raisins and nuts.
• Spread over base.
• Bake for 30-35 min. or until set.

Mom's Note: For nuts I use pecans and put more than 1/2 cup in. One and a half batches will fill a 9x13 pan

Beef and Asparagus

 would like to point out that the picture to the right is taken by yours truly. Ah, my loverly first picture of my own--not too shabby, eh? And yes, that shadow is my head! :0) This recipe is taken from one of Don's Chinese cookbooks from Taiwan called "Chinese Cooking Made Easy" by the Wei-Chuan company. It has been adapted as most of the places where it calls for 'water' the original recipe called for wine. Either way, it still tastes goood!

INGREDIENTS:

• 1/2 lb beef flank
• 1/2 Tbsp each of green onions and ginger root
  
• 1 1/2 cups asparagus
  

Part I:

• 1 Tbsp each of soy sauce and water
• 1 Tbsp each of cornstarch and water
• 1/2 Tbsp sesame seeds (optional)

Part II:

• 1 Tbsp each of soy sauce and oyster sauce (if you don't have any oyster sauce just use 2 Tbsp of soy sauce)
  
• 1/2 Tbsp each of water, sugar and cornstarch
• dash of pepper
• 4 Tbsp water
  
• sesame oil as desired

PREPARATION:

1. Cut beef into 2-inch wide strips along grain, then slice across the grain; mix in Part I. Mix in 1 Tbsp oil with beef before frying so beef will separate easily during frying.
2. Heat 1 1/2 Tbsp oil then stir0fry beef until medium well; remove. Use remaining oil to stir-fry green onions, ginger root, and asparagus until fragrant. Add mixed Part II and beef. Cover and cook until steamy, then stir-fry to mix well. Remove, sprinkle with sesame seeds and serve.

Note: The asparagus can be substituted with other vegetables.

Christmas Breakfast Casserole

So something entirely out of season, but you know you'll use it eventually! :0) Okay, so a little story about the next recipe...When I was home recently I started looking for the Christmas Breakfast Casserole thing that mom makes. I know for sure that it's one I'll end up using over and over again and would be incredibly convenient to have access to wherever Christmas ends up taking me. So I started looking and I lucked out, but didn't at the same time.

I found the recipe all right, but instead of finding just one I found not two, not three but four different recipes. Mom was already asleep and I wasn't quite sure what her answer would be about which recipe she uses. Well, that's not entirely true either, I figured she would say she didn't know and probably something like an amalgamation of all four. So after reading through all of them I figured this was the closest to what I remembered having (with notes where I wasn't sure). FYI I do have copies of the other 3 recipes, so if you remember something else let me know and I can send the other versions of the recipe to you. Anyhow, enjoy! A little bit of family tradition to share with your families for years to come...

INGREDIENTS:

• 16 slices of white bread (crusts removed)
• Slices of ham (Mom usually ended up doing one casserole with cubed up ham and the other with sausage bits)
• Slices of sharp cheddar (though I figure you could use shredded cheese as well)
• 6 eggs
• 1/2 cup milk (you can add more, up to a cup, depends on how spongey you like your bread...I think with the butter though you don't need as much milk)
• Dash of Tabasco sauce (Don't think Mom uses this)
• 1/4 lb butter (this ends up being 1 stick of butter, so 1/2 cup butter)
  
• 1/2 tsp salt and 1/2 tsp pepper
• 1/2 tsp dry mustard
• 1/4 cup minced onion
• 1/4 cup chopped green pepper (Not sure whether or not mom uses this either)
• 1-2 tsp Worcestershire sauce (Ditto for this ingredient)
  
• Special K or Cornflakes, crushed (I think Mom has been leaving this bit out for the last couple years)

PREPARATION:

1. Butter a 9"x13" glass dish
2. Put 8 slices of bread in pan, cover dish entirely
3. Cover bread with ham, cheese and then remaining bread
4. Beat egg, salt, pepper and mustard--add milk etc to mixture
5. Pour over bread and cover, put in fridge overnight
6. In the morning melt butter, pour over top and cover with crushed cornflakes. (We just put extra cheese on top. Maybe don't add this last bit until the last 10-15 min)
7. Bake at 350F for 1 hour. Let stand for 10 min. before serving.

Focaccia Bread

I made this for a project in my foods class, so easy to make and it smells sooooo good while you're making it! A lot of ingredients, but still pretty much a fail-safe recipe. (I stink at making bread-can't usually get it to rise, but this has always turned out well!)

INGREDIENTS:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella / coarse salt

PREPARATIONS:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Cornbread

 Aunt Rachel's recipe for 'Incredible Cornbread' from the Bastian Cookbook...
I've been noticing though that this makes a lot, way too much for just 2 or even 4 people, so here's the halved recipe which you can make in an 8x8 or 12 cup muffin pan. We usually do the 12 cup muffin pan, easier for individual servings. Doubled recipe goes in a 9x13. Also, this is a slightly different preparation taken from a recipe on allrecipes.com which it turns out is almost identical to Aunt Rachel's recipe cut in half. 

INGREDIENTS:

• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk (Can substitute w/ 3/4 cup sour cream and 1/4 cup water)
• 1/2 tsp. baking soda
• 1 cups cornmeal
• 1 cups flour
• 1/2 tsp salt (I usually end up just using 1/4 tsp because I use salted butter)

PREPARATIONS:

1. Preheat oven to 350 (I've also baked it at 375, it cooked faster but edges were darker)
2. Melt butter in pan then remove from heat and mix with sugar. Add eggs and beat until well blended.
3. Combine buttermilk and baking soda and stir into egg mixture.
4. Then mix in cornmeal, flour, and salt. Blend well.
5. Pour batter in greased 12 cup muffin pan or greased 8x8 pan.
• For Muffin Pan: Bake for 18-22 min.
• For 8x8 Pan: Bake for 30 min or until toothpick inserted in center comes out clean. 

Potstickers aka Gyoza

INGREDIENTS:

• 1 small chopped cabbage
• 3 Tbsp chopped green onion (if you like onion flavor use white/yellow onion as well)
  
• 1/2 lb ground pork/chicken/turkey
• sesame oil-generous amount (enough to make it stick)
• 1/2 tsp garlic salt
• 1 tsp grated fresh ginger

• 1 Tbsp vegetable oil (for frying)
  
• 50 gyoza skin wrappers
• 1 bottle gyoza dipping sauce

PREPARATION:

Chop green onion (and whatever other onion you're using), cabbage very fine. A food processor works quite well. Mix green onion and cabbage mixture with ground meat. Add other ingredients and mix well. Add sesame oil until mixture starts sticking together.

Wrap meat mixture up in wrappers using water to seal the edges (see photo for wrapping ideas). About 1 tsp per wrapper works quite well. Heat up vegetable oil in frying pan. When pan is hot lay down potstickers in single layer along bottom of pan and let fry until bottoms brown. After add water and steam until done-approx 5-10 min. Serve with dipping sauce onside-tastes great!

Squash in Sour Cream

This is one of the best recipes for squash I've ever had! Out of season right now, but come fall you're really going to like this!

INGREDIENTS:

• 1 1/2 lbs Hubbard or Acorn squash
• 2 Tbsp butter
• 1 tsp sugar
• 1 Tbsp instant onion (blend dried minced onion in blender until the size of sesame seeds)
• 1/4 tsp salt
• 1/4 tsp dill weed
• 1/2 cup sour cream
• Pepper, 1/4 tsp Mrs. Dash seasoning, and 1/8 tsp weed to sprinkle on top (optional)
  

PREPARATION:
Cooking the squash:

1. Scrub the squash, cut half and remove the seeds.
2. Cut in smaller sections to fit in the pan.
3. Cook covered in a small amount of boiling, salted water. Cook about 15 minutes, or until tender. OR, place squash pieces in a glass 9x13 pan, add about 1” of water and cover with plastic wrap. Vent plastic wrap. Microwave for 3 minutes. Check for doneness. Continue to microwave, checking every minute, until tender.
4. Drain the squash, remove the skin, and cut into cubes.
5. Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash.
6. Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter. Sprinkle with 1 tsp. sugar.

Sauce to squeeze over the cooked squash at serving time:

1. Melt remaining 1 Tbsp butter, add onion; remove from heat.
2. Add sour cream, salt and 1/4 tsp dill weed. Stir well.
3. Place hot squash on platter, sprinkle with pepper.
4. Place dill sauce in zip lock bag. Snip a small part of a corner and pipe the sour cream mixture over the squash.
5. Sprinkle with 1/8 tsp dill weed and Mrs. Dash Seasoning, if desired

Chocolate Chip Cookies

INGREDIENTS:

• 1 bag chocolate chips
  

Dry:

• 5 cups flour
• 2 tsp baking soda
• 1 tsp salt

Wet:

• 1 1/2 cups butter
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 1 Tbsp vanilla
• 4 eggs

PREPARATION:

Mix wet ingredients and dry ingredients in separate bowls. Add dry to wet in gradual amounts. Add chocolate chips. Bake at 350-375 degrees Fahrenheit for 8-9 minutes.

Whipped Short Bread

INGREDIENTS:

• 1 lb butter (2 cups)
• 1 cup icing sugar
• 1 cup cornstarch
• 3 cups flour
• 1/4 tsp salt
• red and green maraschino cherries (optional)
  

PREPARATION:

• Whip butter for 10 min.
• Add icing sugar and mix well.
• Cream mixture together with cornstarch and flour. Then add salt.
• Mix well.
• Roll out dough and form into desired cookie shape.
• Top cookies with little piece of maraschino cherries for festive decoration.
  
• Bake at 275 degrees Fahrenheit for 30 min.

Mom's Note: I usually do not whip the butter that long and I don't add any salt. I also bake it at 350 for about 10-15 min. I use a small cup to cut the cookies after rolling it out; you can use a small cookie cutter.

Pumpkin Chocolate Chip Cookies

This has got to be one of the easiest recipes that I've ever made. They end up looking kinda chunky weird, but they still taste great! I randomly decided to try using cream cheese frosting on them--it worked out great. I managed to find a website that actually made them into these cute little sandwiches. (When I did it I just put the frosting on top.) Also-this goes really well with just plain vanilla ice cream. I know, not at all healthy options, but at least the cookies are healthy--I've heard a rumor that they are a weight watchers recipe! :0)

INGREDIENTS:

• 1 can of pumpkin
• 1 box of spice cake mix
• 1/2-1 bag of chocolate chips
• Cream cheese frosting (optional-but sooooo good!)
  

PREPARATION:

• Mix all ingredients together
• Pan out on greased cookie sheet-careful, they don't really spread out at all while baking so make sure to do it while you're panning them out
  
• Pre-heat oven to 375-bake for 15-20 min.