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Breaded Veal Cutlets

by Joyce Kohl

Breaded Veal Cutlets Source: Go Inside™
Also known as Weiner Schnitzel, a favorite German recipe
Servings: Ingredients:
4

 

Double as needed

 2 pounds leg of veal, sliced 1/4″ thick

1 cup lemon juice

salt and pepper

2 eggs

2 T water

1/4 cup flour

1 cup fine bread crumbs

1 1/2 cup shortening
Directions:
  1. Beat the eggs with the water.  Marinade the cutlets in lemon juice for an hour.  Pat dry with paper towels, sprinkle with salt and dip first into beaten eggs, then into flour, then into the bread crumbs.
  1. Refrigerate 30 minutes.  Heat shortening in a heavy skillet, add cutlets and cook over medium heat for 3 to 4 minutes.  Serve immediately.

 

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Sour Cream Potatoes

by Joyce Kohl

Sour Cream Potatoes Source: Go Inside™
This side dish is good with almost any meal, even with sandwiches
Servings: Ingredients:
12

 

Adjust recipe for smaller amount

 

Topping kids like: Crushed Potato Chips

 6 large potatoes, boiled and diced

2 cups sharp cheddar cheese, shredded

1/3 cup chopped green onions

1/4 cup butter

1 tsp salt

1 tsp pepper

2 cups sour cream
Directions:
  1. Mix all the ingredients together and put into a baking pan. Sprinkle paprika on top.
  1. Bake at 350 degrees for about 30 minutes.

 

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Shrimp Dip Supreme

by Joyce Kohl

Shrimp Dip Supreme Source: Go Inside™
Party favorite and quick to prepare
Servings: Ingredients:
Several Guests

 

Double or triple according to number of people

 

Your guests will appreciate fresh shrimp

 1 (8-ounce) package cream cheese

1/2 cup sour cream

1 tsp Worcestershire sauce

1/4 tsp prepared mustard

1 can shrimp, minced or cut up

1 tsp scraped onion or minced extremely fine

1 tsp sugar
Directions:
  1. Soften cream cheese to room temperature, then cream it. Add the sour cream and blend well. Add remaining ingredients and blend again. If using big pieces of shrimp, then be sure you don’t break them up with electrical beating. Refrigerate.
  1. Remove from refrigerator well before serving time to allow the dip to become softened and ready for dipping.

 

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Candy Snacks

by Joyce Kohl

Candy Snacks Source: Go Inside™
Craving sweets? Give this quickie recipe a try.
Servings: Ingredients:
Enough for everyone

 

 

 1 (12-ounce) package chocolate chips

1 cup creamy peanut butter

1 pound (a box) of powdered sugar

1 stick butter

1 box Crispix or Corn Chex
Directions:
  1. In a large glass bowl, melt chocolate chips, butter and peanut butter. Very gently stir in the cereal.
  1. Transfer the mixture to a Tupperware bowl with a lid. Pour powdered sugar on top of the mixture. Put the lid on the bowl, then shake until the cereal is well coated.

 

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Amaretto Ice Cream

by Joyce Kohl

Amaretto Ice Cream Source: Go Inside™
Nothing is better than homemade ice cream
Servings: Ingredients:
1 1/2 gallons

 

 

 4 eggs

1/2 tsp sale

1 quart Half and Half

1/2 cups amaretto

2 (6 ounce) packages chocolate chips

3 cups sugar

1 quart whipping cream

2 tsp vanilla extract

1 cup toasted almonds, chopped
Directions:
  1. Beat eggs well. Gradually add sugar and beat until mixture is a lemon color and very stiff. Add remaining ingredients and mix thoroughly.
  1. Put mixture into an ice cream maker, then make according to the directions of the ice cream maker.

 

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Coconut Salad

by Joyce Kohl

Coconut Salad Source: Go Inside™
Unique recipe for coconut lovers
Servings: Ingredients:
Servings vary

 

Try adding bananas, too!

 1 can Eagle brand milk

1 small can coconut

1 cup pecans, broken

1 can cherry pie filling

1 small can crushed pineapple, drained

1 cup miniature marshmallows
Directions:
  1. Mix all ingredients together, cover and chill in the refrigerator until ready to serve.

 

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Spinach and Artichoke Bake

by Joyce Kohl

Spinach and Artichoke Bake Source: Go Inside™
This is so good it could be called “Spinach-Artichoke Surprise.”
Servings: Ingredients:
6-8

 

 

 2 (10-oz) pkgs frozen chopped spinach, thawed and drained

1 (6-oz) jar marinated artichoke hearts

1 medium chopped onion

1/4 tsp ground nutmeg

2 T butter

3/4 tsp oregano

1 can cream of celery soup

4 eggs, beaten

1/8 tsp pepper

4 ounces cream cheese

1/3 cup milk

1/3 cup parmesan cheese
Directions:
  1. Drain the artichokes, reserving 2 tablespoons of the marinade, then chop the artichokes. Cook the onion in the reserved marinade and butter until limp.
  1. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs, and pepper. Spoon the mixture into a shallow 2 quart baking dish. Smooth the top. Beat together cream cheese, milk, and parmesan cheese and spread evenly over the mixture.
  1. Bake in a preheated oven at 325 degrees for about 35 minutes or until center feels firm.

 

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Glazed Carrots

by Joyce Kohl

Glazed Carrots Source: Go Inside™
Glazed carrots are good as a side dish with almost any main course
Servings: Ingredients:
6 1/2-cup servings

 

Frozen carrots may be used

 

Recipe easily doubled

 

About 90 calories per serving

Sodium is about 75 mg

 1 1/2 pounds fresh baby carrots

1/2 cup water

1 T butter

1/2 T brown sugar

2 T honey

2-3 T fresh parsley, minced
Directions:
  1. Wash and trim the carrots. In a medium saucepan, bring the water to a boil then add the carrots. Reduce heat, cover and simmer about 10 minutes or until carrots are tender. Drain
  1. Melt the butter in a non-stick skillet over a medium heat. Add sugar, honey and carrots then reduce the heat. Turn the carrots frequently until well glazed, 1-2 minutes. Sprinkle with parsley before serving.

 

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Pepper Steak

by Joyce Kohl

Pepper Steak Source: Go Inside™
A family favorite
Servings: Ingredients:
6-8

 

 

 2 pounds round steak

2 large tomatoes, peeled and chopped

4 T soy sauce

1/2 tsp garlic salt

1/4 tsp ginger

1 cup beef consomme

4 T vegetable oil

4 medium green peppers, thinly sliced

1/2 tsp sugar

1/2 tsp pepper

2 T cornstarch

Hot cooked rice
Directions:
  1. Put the steak in the freezer until partly frozen, then slice against the grain into 2 x 1/4 inch strips. Cook the strips in hot oil in a large skillet until browned.
  1. Stir in tomatoes, green pepper, soy sauce, sugar, garlic salt, pepper, and ginger. Cover and simmer for 15 minutes.
  1. Mix cornstarch into the consomme and stir into the steak mixture. Cover and simmer another 30 minutes, stirring occasionally. Serve over hot rice.

 

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Green Chilies Casserole

by Joyce Kohl

Green Chilies Casserole Source: Go Inside™
There are many variations of this recipe under other names.

Is this one the best?
Servings: Ingredients:
6-8

 

Substitutions:

Cheeses – try cheddar or mozzarella

Add some green stuffed olives

 1 pound ground beef

1 medium onion, chopped

2 (8-ounce) cans tomato sauce

2 cans sliced ripe olives

3/4 tsp garlic salt

1 (8-ounce) container sour cream

1 cup small curd cottage cheese

1 (7-ounce) package dorito chips

2 cups jack cheese, shredded
Directions:
  1. Brown ground beef and drain. Add onion, ripe olives, and tomato sauce. When onion is transparent, add garlic salt. Mix together together sour cream, cottage cheese and chilies. Crush the package of chips.
  1. In a baking pan, layer 1/2 of the chips, 1/2 meat mixture, 1/2 sour cream mixture, and 1/2 shredded cheese. Repeat, ending with cheese.
  1. Bake in a preheated 350 degree oven for about 30 minutes. Don’t let the cheese burn.