Page 2 of 10

Chocolate Cake Doughnuts

by Joyce Kohl

Chocolate Cake Doughnuts Source: Go Inside™
Frost with a Fudge Frosting or Frosting(s)
Servings: 18 Ingredients:
About 1 1/2 Dozen 1 1/2 cups granulated white sugar

2 whole eggs

4 tablespoons butter

3 ounces semi-sweet chocolate (cocoa or chocolate chips)

1 1/2 teaspoons vanilla extract

1 cup buttermilk

3 1/2 cups white flour

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

vegetable oil to fill pan 1/2 inch

Directions:
  1. Cream together sugar and eggs. Melt butter and chocolate in a saucepan over a low heat. Add to creamed mixture.
  1. Mix vanilla extract into the buttermilk, then stir into the sugar mixture. Combine flour, baking powder, baking soda and salt. Stir in the liquid mixture. Chill slightly, then roll out half the dough on a lightly floured board to 1 inch thickness and cut out doughnuts.
  1. Let doughnuts dry for 10 minutes. Heat vegetable oil in a skillet to around 360-375 degrees. Fry each doughnut about a minute and a half per side, then remove and drain on paper towels. Frost when cool.

 

Doughnut Making Tips

by Joyce Kohl

Here are some tips and tricks on making the best tasting doughnuts possible!

Fat: What to Use and How to Use It
Vegetable fats or bland vegetable oils are the best because they heat quickly, are almost odorless and do not burn as readily as butter or margarine. Put enough fat or oil in a pan that will be about 3-4 inches lower than the rim of the pan or skillet or deep-fryer. Then heat to the correct temperature before adding doughnuts. Use caution when adding doughnuts in that you don’t lower the temperature – that is, add them slowly and not too many at a time. If the oil temperature is too low, doughnuts will absorb the oil. If the temperature is too high, the doughnuts will brown too fast and may not be thoroughly cooked in the centers.

Continue reading → Doughnut Making Tips

Mexican Mix-Up

by Joyce Kohl

Mexican Mix-Up Source: Go Inside™
Great for parties as little space is required and a minimum of serving equipment is needed.

Guests make their own selections according to personal tastes

Servings: 12 average appetites or

6 hungry appetites

Ingredients:
Varies according to appetites

 

Recipe may be enlarged for any number of guests

Largest bag of small bite size corn chips

1 1/2-2 pounds ground meat, sauteed and browned

then seasoned with Taco Seasoning

1 pound Cheddar Cheese, coarsely grated

1 large head of lettuce, shredded

3 or 4 medium tomatoes, diced

1 bunch green onions, sliced – using tops, too

2-3 medium avocados, diced

4 hard cooked eggs, diced

3 small cans chopped ripe olives

1 pint sour cream

Directions:
  1. Place plates, forks, napkins and ingredients (in separate containers) on a table or buffet where guests can easily pass by and serve themselves.  Food should be arranged starting with #1, corn chips on the bottom and proceeding through #10, sour cream on top.
  1. Hot taco shells can be substituted for the corn chips.
  1. Serve with a Sangria punch or any favorite punch or beverage.

 

Eggs Asian

by Joyce Kohl

Eggs Asian Source: Go Inside™
The Sweet and Sour Sauce is optional, but DO try it!
Servings: About 6 Ingredients:
May be doubled or halved

 

 

6 eggs

1 cup bean sprouts, drained

1 can (7 ounces) crab meat

flaked parsley

4 scallions sliced thinly

2 tablespoons salad oil

1/2 teaspoon tabasco

oil

sweet and sour sauce

Directions:
  1. Add tabasco to eggs and beat lightly with a fork.  Drain and rinse the bean sprouts; add to the egg mixture.  Stir in crab mean and scallions.   Melt 2 teaspoons oil in a skillet.   Add about one fourth of the egg mixture and cook until lightly browned; turn and brown the other side.   Remove to serving dish and keep warm in the oven.
  1. Continue making until batter is used up.  Serve with the following warm Sweet and Sour Sauce:
  1. Combine 2 teaspoons sugar, 1 1/2 teaspoon cornstarch, 2 teaspoons vinegar, one tablespoon soy sauce, 1/4 teaspoon tabasco in a small sauce pan.   Gradually stir in 3/4 cup water; cook over low heat, stirring until thickened.

 

Crispy Fried Chicken

by Joyce Kohl

Crispy Fried Chicken Source: Go Inside™
My “secret” method was learned by accident.

Always a family favorite

Servings: Ingredients:
Prepare amount needed

 

Optional: Skin the chicken

chicken, cut-up and washed thoroughly

flour

salt and pepper

shortening

Directions:
  1. Prepare several hours ahead, or even the night before.   As you clean the chicken pieces, lay them one layer deep in a pan or plate.   Keep the plate tilted by putting an object under one end to allow the excess water to drain to one end.  Using paper towels, soak up the excess water, but do not pat dry the chicken.  In a large Tupperware bowl with a lid, put enough flour to coat the chicken pieces and to cover the pieces once coated.   Add salt and pepper to taste.   Salt and pepper the chicken pieces, too, and then toss each piece in the flour.   Repeat cleaning, draining water, and coating chicken until all the chicken has been floured.   Cover, shake, and then refrigerate.
  1. After about 3 hours or after overnight, remove chicken from refrigerator.  The pieces will be stuck together.Separate them and thoroughly re-coat each piece. You may have to remove the pieces to a pan during this process.  If needed, make another mixture of flour, salt and pepper and add to the bowl.  At this point, the chicken can be fried, or cover, shake, and refrigerate again for another 3 hours.  Then re-coat again before frying.
  1. May be fried in a large, deep chicken fryer with at least 1 1/2″ heated shortening, or in an electric deep-fry pan.  My family likes the chicken best when I prepare it the night before, re-coat it the next morning, and then again just prior to deep-frying – which is about 12 hours between re-coating.  When preparing a lot of chicken for a lot of people, I use the deep-fry method and cook each batch for 17 minutes, then put it in a slow oven to keep warm until ready to serve.

 

Swedish Meatballs

by Joyce Kohl

Swedish Meatballs Source: Go Inside™
Serve with a tossed salad and lots of hot rolls and butter.
Servings: Ingredients:
6-8

 

Add chopped green pepper if desired

2 pounds lean ground beef

1 bunch green onions, diced

1 carrot, diced or shredded

1 cup beef stock

2 eggs

1 1/2 slices bread

1 T garlic salt

1 tsp thyme

1/2 tsp cardamon

1 pound mushrooms

1 package brown gravy mix

10 ounces noodles, cooked

Directions:
  1. Mix together:  Ground beef, eggs, onions, carrot, bread, seasonings.  After the meat mixture is well mixed, shape into small balls of about 1 1/2 inches and place on a cookie sheet.  Bake in a 350 degree preheated for 20 minutest.
  1. Cook mushrooms – whole – in butter for five minutes, then add it and all the pan drippings, plus the gravy mix to the beef stock.  Boil for 3 minutes.
  1. Add cooked noodles and meatballs.

 

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.