FAMOUS LEMON BARS

I got this recipe out of the July 1999 Country Living magazine. I had never found a lemon bar recipe I loved until this one, and after this one, well, I stopped looking. Not too eggy or lemony. My kids request it for 4th of July, but I like to make it for any summer get-together or pot-luck. Last year I tried placing whole, fresh raspberries onto the batter before baking it. That worked. This recipe is plain and simple creamy lemony goodness. MMMMMmmm.

P.S. This recipe is for a 9x9 pan. I always ALWAYS double this recipe and make an extra thick 9x13 pan or a 9x13 pan AND a 9x9 pan. It makes enough.
Well, there's never enough, ha.

Shortbread Crust:
1 1/2 c. flour
3/4 c. butter, softened
1/2 c. powdered sugar
1/4 tsp. salt

Combine flour, sugar and salt. Cut in butter. I do this in my KitchenAid mixer with the wire whisk and it works fine.
Press mixture in an even layer over bottom of pan. Bake at 350 for 15-18 minutes.

Lemon Filling:
4 eggs
1 1/2 c. granulated sugar
1/2 c. flour
1/2 c. fresh squeezed lemon juice (2 large lemons should do it)

Mix ingredients with mixer until well blended and smooth. Pour over crust.

Reduce oven heat to 325. Bake 25-30 minutes longer. Allow to cool 30 minutes. Dust with powdered sugar through a sieve. Cut into squares.

RHUBARB CUSTARD PIE

My mom, Debby Anglesey, made this every summer, or as soon as the rhubarb was ready to pick. She'd give us each a cutting board and knife and set the huge bowl of picked and washed rhubarb in front of us. She'd say, "Ready, set, go" and the race was on to see who could chop the most. I'm surprised we didn't need more Band-Aids. Some rhubarb would go in the freezer, but some would go into this pie. This pie is my birthday cake. I'm a pie girl.

FOR TWO SCRUMPTIOUS SUMMER PIES:

2 single crust unbaked pie shells

3-6 cups chopped rhubarb

3 1/2 c. sugar

6 eggs

1/2 c. flour plus 2 t.

1 1/2 t. vanilla

dash nutmeg

2 c. milk

1 c. (1/2 pint) whipping cream

Beat all but rhubarb together well. Divide rhubarb between 2 pie crusts. Pour egg custard over both evenly. Bake at 400 for 15 minutes, then at 325 for 35-40 minutes more.

Pies are done when they jiggle just a bit in the center.

NOTE: I have made this with half fresh raspberries, and also entirely raspberries. YUM.

Scratch Potato Salad

I LOVE THIS POTATO SALAD. So does my husband, my father-in-law, my dad, my brothers, my brothers-in-law, and everyone who tries it. I think. I'm pretty sure. Make it. Share it. You will be loved.

Scrub 10 lg. potatoes and dice into 1/2-1" pieces. Place in pot. Cover with water and bring to low boil until tender. Do not overcook. Allow to cool.
Boil 10-12 eggs; cool. Peel out of shells.

Remove yolks from eggs. Place yolks in food processor.
Chop egg whites.

In large mixing bowl place:

chopped egg whites
1/2 onion, chopped
6 stalks celery, chopped
3 dill pickles, chopped (may use more or less depending on your liking)
1 can black olives, drained and coarsely chopped

To yolks in food processor add:
1/2 c. real sour cream
1/4 c. cider vinegar OR
juice of 2 lemons
1/4 c. sugar
2 T. mustard
1+ tsp. salt (taste)
pepper

Blend in processor until smooth.

Add cooled potatoes to mixing bowl. Pour dressing over top. Mix gently and thoroughly.

*if making ahead of time, mix in half of dressing to potato mixture, then add other half just before serving.

Homemade Breakfast Sausage

1 lb. ground pork, minimally processed and additive free
1 tsp. sugar OR
1 1/2 T. real maple syrup, OR PANCAKE SYRUP
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. thyme
1/8 tsp. sage
dash paprika

Mix well with spoon or hands and form into patties and fry, or brown and crumble.

Homemade Italian Pork Sausage

1 lb. ground pork, minimally processed, no additives (Tyson, Albertson's)
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. black pepper
1/8 tsp. garlic
big pinch basil, oregano, fennel seeds, paprika
Mix with spoon or hands.

Brown and crumble (for Zuppa Toscana or pasta sauce), or use in meatball recipe, or form into patties and fry.

Zuppa Toscana

This is my version of Olive Garden's best soup (in my humble opinion). I'm making it today for Recipe Club. The theme is Italian. Lucky ladies...

1 32 oz. box Pacific Organic Chicken Broth
4 c. water
2 cloves garlic, minced
3 c. finely diced potatoes
2 green onions, finely chopped
1/2 red bell pepper, finely diced
1-2 c. browned, crumbled italian pork sausage
1 c. cream and /or whole milk
2 T. flour
1 T. salt
1/2 tsp sugar
1/8 tsp. pepper
1-2 c. dark, leafy green (I've used kale and bok choy)

Bring broths, water, and garlic to simmer in large soup pot over HI heat. Add potatoes and green onions. Let simmer for 5 minutes. Add red pepper and sausage. Simmer until potatoes are fork tender. Turn down heat. In a jar or cup with a lid, shake cream and flour until smooth (not too much or cream will turn to butter) or whisk. Swirl into soup and allow to thicken slightly. Season with salt, sugar, and pepper. Slice washed greens crosswise in 1/4" strips. Lay on top of soup and allow to wilt slightly.
Serve with Parmesan cheese and crusty bread.

Bacon Maui

I made these up from the Bacon Wrapped Jalapeno Thingies recipe. The nice thing is you aren't dealing with jalapenos, so no gloves, goggles, etc. (although that is totally worth it). These are SCRUMPTIOUS. And pretty, too. They went so fast, I didn't stop to take a picture. I was eating. There will be a next time. OH yes.

1 red pepper
12 chunks pineapple (drained if canned)
6 slices bacon, cut in half
cream cheese
toothpicks

Heat oven to 375.
Line cookie sheet with foil or parchment.
Remove top and seeds of pepper. Slice pepper vertically into quarters. Cut each quarter slice crosswise into thirds, so you have 12 pieces of pepper.
Spread each piece with a smear of cream cheese, then top with pineapple.
Wrap each with 1 piece of bacon and secure with toothpick.
Place on cookie sheet and place in oven for 20-25 mins, until bacon is crisp.

Serve!

Apple Custard Pie

This delicious pie is deceiving. It looks like Martha Stewart made it. It is so easy: no top crust, only two apples per pie, and a custard that takes you all of five minutes to beat up. It may take you less to EAT up. AND the recipe makes two pies. I have always said, it is just as easy to make two pies as it is to make one, and more worth the efforts. I'm making two for the church Christmas party tomorrow. Jacob said, "I hope I get in line quick enough." Me too.

PIE CRUST for 2 shells (3 cups PIE CRUST MIX)
4 large baking apples, like Granny smith or Jonathan), peeled, cored, and sliced
3 1/2 c. sugar
6 eggs
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
dash nutmeg
2 c. milk
1 c. cream

Roll out bottom crusts for two pies. Place in pie plates and crimp edges. Set aside (do not bake).
Beat sugar and eggs until creamy. Add four, vanilla, nutmeg, milk, and cream. Beat until frothy.
Use 2 apples per pie, arranging slices around pie over crust.

Pour custard mixture gently and evenly over apples in both pie plates.

Bake at 400, 15 mins. Then 325, 40-50 mins., until they jiggle a bit in the center, but are no longer liquid.

Allow to cool and serve with whipped cream.

Cranberry Orange Bread

This is Betty Crocker, tried and true. My addition was the sugar top, which makes a lovely glaze as the bread bakes. I have quadrupled this for Christmas luncheons, baked half the night before and refrigerated the other half and baked it in the morning. Mostly because I only have two loaf pans, but it is a great time and energy saver if you are baking for a crowd, and still turns out beautifully and yummily. YUMMILY.

2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 T. orange zest (grated orange peel)
3/4 c. orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/4 c. pecans, chopped
granulated sugar

Heat oven to 350. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, salt, and baking soda. Cut in butter until crumbly. Stir in orange zest, juice, and egg until just moistened. Fold in cranberries and nuts.
Spread mixture gently in pan. Sprinkle liberally with sugar.
Bake until toothpick inserted in center comes out clean, 55-65 minutes. Cool and loosen from sides of pan. Remove and cool completely before slicing.

Sausage Stuffing

This is by far my most requested Thanksgiving recipe. The smell of the bread alone is reason enough to go the extra mile and make it from scratch. If you are not an "herby" person, you can half the amount of thyme and sage. The sausage just makes it special. Nobody passes this stuffing up. EVER.

Homemade stuffing bread (1 loaf makes one 9x13 casserole):

1 c. warm water
3 c. flour
1 T. sugar
1/2 T. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. onion powder
1/4 tsp black pepper
2 1/4 tsp. (or 1 package) instant dry yeast
2 T. butter, cut into 4 pieces

I use my bread machine, and add these ingredients in order. If you don't have a bread machine, mix ingredients in a mixer, knead, and place in greased bowl. Cover lightly and let rise until double. Punch down, knead, and shape into loaf. Place in greased bread pan and let rise again until double. Bake at 375, 35-40 minutes. Allow to cool, wrap, refrigerate or freeze.

Stuffing:
1 1/2 c. chopped celery
3/4 c. chopped green onions (yellow onions work, too)
3/4 c. butter
1/2 tsp. salt
1 loaf stuffing bread, cut into cubes (easiest when cold)
1 lb. MSG-free chicken sausage (Adelle's Chicken Apple, Isierno's Chicken Breakfast sausage are great) OR one recipe BREAKFAST SAUSAGE (which is the best IMO)
1 c. chicken or turkey broth

If using breakfast-type sausage, cook and brown. Cut into small pieces. If using cured links (like Adelle's), simply dice into small pieces.

In skillet, cook and stir celery and onion in butter until tender, not wilted. Remove from heat. Place bread and sausage in a large mixing bowl. Gently mix in celery mixture.

Butter 9x13 baking dish. Add stuffing mixture. Evenly pour chicken or turkey broth over all. Cover with foil and bake at 350 for 30 minutes.

*If you wish to use regular bread, just stir thyme, sage, onion powder, and pepper into celery mixture and toss with cubed bread.

Hot Cocoa- Family Style

 This is the entertainment version of HOT COCOA- SINGLE. We had outdoor family portraits today... 40 degrees. 22 with wind chill. I made this with ENCHILADAS WITH RED SAUCE. Warmed us right up. Not sure how the portraits will turn out, but I was silly to worry about my hair. Ah, windy Wyoming.

2 c. sugar
3/4 c. cocoa powder
1/2 tsp. salt
6 c. water
4 c. milk
2 tsp. vanilla

In pot, blend sugar, cocoa, and salt. Slowly mix in water and milk over HI heat. Bring just to boil, stirring constantly, and remove from heat. Add vanilla.

Inside Out BLT's

 When I was a kid, my favorite sandwich was a BLT. It's still up there, actually. These colorful babies are from Better Homes and Gardens. I made them for an after-homecoming party we had for my daughter's friends after the dance and they were a hit. I hid a couple for next-day munchies. Who needs a sandwich?

8 slices bacon, cooked and crumbled
1 1/3 c. finely chopped romaine lettuce
1 1/3 c. coarse soft bread crumbs
1/3 c. parmesan cheese
3 T. olive oil
8-10 roma tomatoes
mayonnaise
black pepper

Heat oven to 400. In large bowl, combine bacon, lettuce, crumbs, cheese, and olive oil. Mix well. Set aside
Halve tomatoes lengthwise and scoop out seeds with spoon. Brush inside each tomato half with mayo, then sprinkle with pepper.
Mound bacon mixture in tomatoes; transfer to baking pan, lightly greased.
Roast uncovered, 10-12 mins until toasted.  Makes 16-20 appetizers.

Game & Pork Picadillo & Cilantro Sour Cream

 I never thought I would be cooking with wild game meat... not even a pheasant. I never thought I would be asking for an upright freezer for Christmas in anticipation of the elk my husband will be bringing home in a few weeks. I never thought it could taste this good...

2 lb. elk or antelope roast*
1 lb. pork loin (or two thick chops)*
2 T. brown sugar
1 1/2 T. dried onion flakes, or one med. onion, chopped
2 tsp. chili powder
1 tsp. smoked paprika (regular paprika may be used, but try the smoked, aye aye aye)
1/2 tsp. cumin
1/2 tsp. salt
1/8 tsp. ground cloves
1 14 oz. can fire roasted diced tomatoes (or regular)
1 4 oz. can diced green chiles

Place all ingredients, in order, in crockpot. Cook on low heat, 7 hours, or on high for 5 hours.
When meet tears apart easily, remove to plate and pull apart with two forks. Add back to juices and stir. Meat will absorb most of the juices.
Serve with warm TORTILLAS, CABBAGE SALAD or lettuce, shredded cheese, salsa, and CILANTRO SOUR CREAM.

*May also use 1/2 game, 1/2 beef, OR just beef and pork as desired for a total of three lbs. of meat.

CILANTRO SOUR CREAM

1 c. sour cream
1/2 c. salsa verde (I use Herdez brand)
1 T. fresh cilantro, minced OR
2 T. dried cilantro

Combine ingredients in small bowl and refrigerate until ready to serve.

Ultimate Pumpkin Cookies

These soft, chewy cookies are a gift from my friend Annette Redford, who only lived in Cody a year, then moved away. Just one of those instant friends. I used her for her cookie recipe. *wink*

1/3 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 egg whites
1 tsp. vanilla
1- 15 oz. can pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 c. flour
1 c. oatmeal
1 c. chocolate chips

Cream together butter and sugars. Add egg whites. Mix in vanilla and pumpkin.
Combine dry ingredients and add to pumpkin mixture. Mix well.
Drop by tablespoon on cookie sheet. Bake at 350 for 20 mins.
Makes about 4 dozen cookies.

Mandarin Salad

 My sister made this back when I was expecting our second child, and she was expecting her first.  It hit the spot for both of us.  I could have eaten it all summer.  This and pepperoncinis.  Weird.

Dressing:
1/2 c. oil
*1 tsp. sesame oil
1/2 c. rice vinegar
2 tsp. fresh dill, minced
1/4 c. sugar
1 tsp. salt
1/2 tsp dry mustard
1/4 tsp. pepper
1/4 tsp. garlic


Combine and shake together. Chill.


1/2 c. almonds, sliced and toasted.  Spread in pie tin and bake @ 450, 5-8 minutes.
8 slices bacon, fried until crisp and crumbled
4 c. iceberg lettuce, torn
4 c. romaine, torn
3 sm. green onions, thinly sliced
2 11 oz. cans mandarin oranges, well-drained

Toss together well dried lettuces and green onion.  Cover with damp paper towels and chill.
Keep dressing, greens, and oranges chilled until serving.  When ready to serve, place almonds, bacon, and oranges atop greens and pour dressing over all.

Peanut Butter Oatmeal Cookies

This chewy cookie is modified from my Fannie Farmer Cookbook, held together by duct tape. The duct tape is losing. I prefer my peanut butter cookies chewy and soft and I was so happy to find this one years ago. 

1 c. butter
1 c. applesauce
2 c. chunky peanut butter
2 c. brown sugar
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. salt
2 tsp baking soda
4 c. flour
2 c. rolled oats or rolled whole grain mix

Preheat oven to 350.  Cream butter, applesauce, and peanut butter together.  Beat in the sugars well, then add eggs and vanilla.  Mix dry ingredients in a separate bowl and add to butter mixture.  Mix thoroughly.
Arrange by teaspoonful on cookie sheet.  Press each one flat with a glass or the back of a fork dipped in sugar.  Bake about 7-9 minutes, until firm.

Read and don't give up!

I just received this comment for the Pantry Suggestions page:

Your website is very informative. Thank you for all of your effort. I do have a conflict though. You suggest a Chicken Broth from Pacific Natural Foods. I checked the ingredients on their website and unfortunately they use Autolyzed Yeast Extract in their broth. This is another name for MSG.
Dee

I thought I would post the repy here, though, because it is important. Though Pacific Foods Chicken Broth does contain Autolyzed Yeast Extract, a big MSG ingredient, Pacific Foods Organic Chicken Broth does not. I have a box of the Organic in my fridge right now, so I checked immediately. This is a great example of my urging you to keep reading labels.

However, my mother still reacts to both of these, and makes her own broth from scratch (just boil a chicken, strain and save the broth). I do not react to either of these products, so I include them in these recipes, as this site is for finding convenience while avoiding harmful additives. I just cannot boil a chicken every time I need broth. I do get an almost immediate headache when I have a bowl of soup made with other broths, like Swanson. So I know, of the many products out there we use for convenience, this is a good one. Let your body tell you.

My mother also introduced me to Pacific Foods No Chicken Chicken Broth, a delicious vegetable broth she loves. Unfortunately, nobody sells it here in Cody. Look for it.

You can also always substitute water for recipes calling for chicken broth. You may need to season it a little more to taste. Of course, for gravy that would be gross, so try one of these products, or boil a chicken!

Thank you, Dee, for bringing that to my attention!

Mac-n-Cheese

Every time I ask Maren, the 7-year old, "What should we have for dinner?", she replies, without hesitation, "Macaroni and cheese."
She does NOT mean the box.

4 c. macaroni noodles, cooked following directions on package

3 c. milk
1/2 c. flour
3 c. cheddar cheese, grated (sharp, medium or colby jack works)
1/4 brick cream cheese
1 T. parmesan cheese
1/2 T. salt
1 tsp. mustard
1/2 tsp. sugar
1/8 tsp. paprika

Whisk flour into milk over MED HI in a pot. If you have a shaker, shake flour and 2 c. milk until smooth, pour into pot, then whisk in rest of milk. Whisk constantly until it begins to boil and thicken. Turn heat down to MED.
Stir in cheeses and seasonings and stir until smooth and creamy.
Drain noodles and add to pot. Combine and serve.

Add-ins:
1 c. frozen peas
fresh chopped tomatoes
1 T. finely chopped onion

Topper:
Pour Mac-n-Cheese in a buttered casserole dish. In a small bowl combine 1 c. fresh bread crumbs (gently crumble old bread or end pieces between your hands), 2 T. melted butter, a dash of salt, sugar, onion, and garlic powder. Mix well and sprinkle evenly over noodles. Bake in 350 oven for 20 mins. or until topping is lightly toasted. Serve with salad or veggie.

Perfect Grilled Steaks

Any number of your preferred steak cuts.
Whole garlic cloves, minced. I use a stainless steel garlic press. You place the entire clove in the compartment, skin on, and squeeze. Too easy.
I place my steaks in a bowl and mince one clove of garlic per steak, adding it right on top of the meat. At this point, you may also add pepper. Sometimes I do, sometimes I don't.
Then I rub. Each steak gets a massage of little grains of garlic. They smoosh into the grains and crevices of the meat. Not too hard. This is a relaxing, "finding your steak's chi" kind of rub.
Now is when I call my B to get the grill going, and I turn my attention to salads or sides or writing down a scene idea for the book I am working on.
When B gives me the thumbs up, he excitedly takes the meat away, and when he brings back the perfect steaks, we are ready to eat.
SO ready.

*A great trick to avoiding that garlic smell on your hands for the next three days: After handling garlic or onions, squirt a little drop of dish soap on hands and sprinkle liberally with salt. Rub hands and rinse. Salt is a base, and neutralizes the acids in the garlic and onions. Ta da!

Sweet Chicken Macaroni

This light salad combines a savory macaroni salad with the sweetness of mandarin oranges and cranberries. I make it without the chicken for a side dish, with the chicken for a one dish meal. I had eight little girls at my house the other day and this was attacked again and again. Even the 15 month-old, though she kept handing her mom the cranberries.

2 cans chicken in water, drained OR
2 chicken breasts, cooked and cubed
4 green onions, chopped
1/2 c. mayonnaise
1/2 c. sour cream
2 T. vinegar
2 tsp. salt
2 tsp. sugar
1/4 tsp. pepper
3 stalks chopped celery, OR
1/2 bag shredded cabbage
2 11 0z. cans mandarin oranges, juice drained and saved
1/2 c. dried cranberries, soaking in the saved mandarin juice
*1/2 c. pecan halves or pieces
4 c. cooked macaroni

As macaroni cooks according to package directions, mix chicken, onions, mayonnaise, sour cream, vinegar, salt, sugar, pepper, and celery or cabbage in large bowl.
Cool noodles by tossing gently with ice cubes in a colander in the sink. Drain noodles and cranberries and stir into chicken mixture. Taste and add more salt if needed.
Gently add oranges and pecans.

When making this ahead of time, wait until just before serving to add noodles, oranges, and pecans.

May substitute one apple, cored and diced, and 1-2 c. grapes for oranges and cranberries.