Hugs Kitchen

This was one of my sister’s stand-bys. Butter rolls or Devilled egg salad were the two recipes she usually brought to any get together. This recipe is both tasty and frugal, costing less than five dollars to make.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Devilled Egg Salad
Categories:
Yield: 1 Servings

6 Eggs; hard boiled
1/2 ts Dry mustard
-=OR=-
2 tb Prepared mustard
1/2 ts Salt
Onion juice; if liked
Pepper & paprika
1 tb Chili sauce
Cream or salad dressing to
.. moisten

Peel eggs and slice longways. Carefully remove
yolks, so as not to tear whites. Put yolks in a
bowl and mash with fork, making a paste. Mix
remaining ingredients with yolks and blend till
quite smooth. Lightly pile yolks back into egg
whites. Chill. Serve on lettuce with mayonnaise or
your favorite dressing. Deviled eggs go very well
with salmon.

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Last night, the new season started for the Biggest Loser (a TV show on NBC). I really need to get on the stick and eat healthier meals, as well as getting in some more exercise. We bought a year’s membership at the town’s Recreation Center in March. A real deal for something like $75 for the both of us. However, we still haven’t managed to get there. So maybe not such a deal. Hubby and I were talking about that, and he is going to stop today and get the pool schedule.

I really like watching the Biggest Loser and see these people really change their lives. It’s amazing to watch how much their health improves as they lose the weight. I really need to lose a bunch of weight. I’m small compared to some of these folks, though.

The main thing that I dislike about the show is that it sometimes seems like an hour-long commercial.

Here’s a recipe that I originally posted in a fidonet food echo, In 1994, I think it was. I had just gotten a Ronco Food Dehydrator, and was testing different recipes. This one, I like better with no smoke, which is what the original version included. I never add liquid smoke to anything anymore. yuch. I haven’t made this in awhile, but now that the weather is cooler, I’ll watch to make with bottom round roast when it’s on sale. This is actually very frugal, compared to buying those little packages in the market.

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Recipe: Beef Jerky #1
Categories: Beef, Dehydrator, Snacks, Gift
Yield: 20 Servings

3 lb Rump roast (or similar cut)
1/2 c Light Japanese soy sauce; I
– use Kikkomon
1/4 c Worchestershire sauce
1/4 c White vinegar
1 c Water
1/2 ts Ground ginger
1/4 ts Ground red pepper
1/4 ts Ground black pepper
1 tb Onion powder
1 Clove garlic; smashed

have the butcher cut your roast in 1/8 inch slice against the grain. OR do it at home. if you don’t have good cutlery, have the butcher do it. it won’t be worth it!

Cut off the slice of fat on the bottom. separate the two distinct sinews. (you can tell, the grain goes one way on one, and the other way on the other). Trim out the “gristle” that is between them. slice the two sinews against the grain into 1/8 inch slices.

Mix the soya, and remaining ingredients to make the marinade. Marinade the meat slices for 6 or 8 hours in the fridge. (I usually place in a ziploc type bag, and place in a bowl–turning a couple of times to be sure all the slices get an equal chance at the marinade)

I prefer Japanese soya, cuz it’s lighter than the Chinese soya. And I get the Light Japanese soya, which has significantly less salt. You could add more red pepper if you like it spicey or use fresh ginger instead of bottled. If you like it sweeter, replace the water with a cup of Vermont maple syrup. Also when choosing your roast, the leaner, the better.

Charlotte Welch the cooking librarian

One of my favorite family recipes, filled with love. We make them at almost every holiday. And sometimes just because.

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Title: Butter Rolls
Categories: Gram
Yield: 1 Dozen

1/4 c Lukewarm water
1 pk Yeast
3/4 c Milk
1/2 ts Salt
3 tb Shortening
3 tb Sugar
1 Egg; beaten
3 c Flour
3 tb Melted butter

Dissolve yeast in water. Meanwhile, warm the milk
in a small saucepan, being careful not to boil. In
large bowl, mix salt, shortening, sugar, and
heated milk, and egg. When well-mixed, add yeast
mixture. If mixture is too hot, the yeast will
get killed and will not rise. Gradually add
flour a cup at a time.

Knead, let raise in greased bowl for about 1 1/2
hrs, punch down and let raise 5 min.

Divide into 12 equal parts. Form rolls in greased
muffin pans. Let rise again for 1 hr. Brush tops
of rolls with butter.

Bake 15 min at 400°. Remove from muffin tin and
brush tops and bottoms of rolls with butter.

This was my grandmother’s recipe. When I was
twelve and stayed with her after Grandpa died, she
showed me how to make them. She used no recipe,
but I measured and wrote it down when we made
them. I still have the beat up card with my
mispellings and penciled recipe. Those visits were
a very special gift.

Charlotte Welch, October 1994.
Reformatted by Carolyn Shaw 1996

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken or Turkey Curry
Categories:
Yield: 6 Servings

1/2 c Thinly sliced celery
1/2 c Finely chopped onion
2 Cloves garlic; minced
3 tb Chicken stock
4 tb Cornstarch or arrowroot
2 c Milk
1 c Unsweetened applesauce
6 tb Tomato paste
4 ts Curry powder
4 Frozen bouillon cubes*
6 c Cooked chicken or turkey
.. pieces

In a large skillet, sauté onion, celery and garlic.
Stir in cornstarch, milk, water, applesauce,
tomato paste, curry powder and bouillon cubes.
Cook, stirring, until bubbly and thickened. Add
chicken or turkey and heat through.

Variation:

Serve over rice and sprinkle with raisins, chopped
green pepper or chopped hard cooked egg white.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Frozen Bouillon Cubes
Categories:
Yield: 16 Servings

2 c Chicken or beef stock
1/2 c White wine
1 Bay leaf; broken in half
1 Clove garlic; minced

Boil all ingredients in a saucepan until reduced
by half. Cool. Pour into ice cube trays and freeze
until solid. Remove from trays and place in
plastic freezer bags. Freeze up to three months.
Add 1 cube to wok or skillet for sauteing or stir
frying.

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As promised, here is a great Chicken Lasagna recipe. You can use fresh spinach, cooked and drained. I like it with Ricotta Cheese, too. We generally make it with cottage cheese here because some of our folks don’t like it.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Lasagna
Categories:
Yield: 4 Servings

8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage (or Ricotta) cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken*

*See separate recipe.

Lightly grease an 8-inch square baking dish.

Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:

Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.

Cover and refrigerate up to 3 days or freeze up to
3 months.

To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.

Makes 4 servings.

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This is a great base recipe. I will post an especially good Chicken Lasagna recipe that calls for it for Labor Day tomorrow. It’s good on noodles, rice, potatoes, or just toast. Sometimes I like it on green beans.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Creamed Chicken
Categories:
Yield: 1 Servings

2 tb Butter or Margarine
2 tb Flour
1/4 ts Salt
1 c Chicken stock
1 c Milk
2 c Chicken; cooked
2 Egg yolks
1/4 c Cream
1/2 ts Lemon juice
2 ts Parsley

Melt butter, stir in flour and seasonings and cook
until bubbly. Slowly add chicken stock and milk;
cook until thick and smooth, stirring often. Dice
up chicken and add to sauce. Beat the egg yolks a
bit and add the cream. Just before serving, add
this to the chicken mixture and cook 2 minutes.
Add lemon juice and parsley and serve immediately.
This is even better served over hot popovers. It
makes it a bit fancier.

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Another fruit chicken recipe seems appropriate during the harvest season (short as it is) here in Vermont. Sounds like something worth trying.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Raspberry Chicken
Categories:
Yield: 4 Servings

4 Boneless skinless chicken
.. breast halves
1/4 ts Salt
1/4 ts Pepper
1/4 c Butter
1/3 c Chopped onion
1/3 c Raspberry vinegar
1/3 c Whipping cream
1 c Fresh raspberries
Fresh mint sprigs; for
.. garnish

Sprinkle chicken with salt and pepper. Fry 5
minutes on each side in melted butter. Remove
chicken from skillet, add onion and sauté until
tender. Replace chicken; add vinegar and cook,
covered, 5 minutes. Remove chicken; keep warm.

Reduce heat to low, add cream and 3/4 cup of the
berries; heat, stirring gently. Spoon sauce over
chicken and top with remaining berries. Garnish
with fresh mint sprigs, if desired.

Makes 4 servings.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Sesame Chicken
Categories:
Yield: 4 Servings

1/4 c Sesame seeds
2 tb Sesame oil
2 tb Butter
1 sm Onion; finely chopped
1 tb Cracked or bulgur wheat
.. (heaping)
Salt and pepper
1 Egg
1 tb Chopped parsley
2 1/4 lb Chicken

Brown 1/8 cup sesame seeds in frying pan without
any fat, then add 1 tablespoon each of butter and
oil. Add onion and cracked wheat or bulgur; sauté
for 5 minutes, stirring frequently. Remove pan
from heat and stir in pinch of salt and pepper.
Cool slightly, then mix in egg and parsley.

Preheat oven to 425°.

Stuff chicken with wheat mixture and sew up. Mix
remaining sesame seeds with salt and pepper; coat
chicken with this mixture, rubbing it in well.
Heat remaining oil and butter, brush chicken with
half. Place, breast side down, in roasting pan.
Roast 25 minutes, turn over and roast another 25
minutes. Brush with butter-oil mixture and roast
10-15 minutes. Baste several times with the
cooking juices. Turn oven off and let rest 10
minutes before serving.

Makes 4 servings.

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