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Cheese & Beef Dip

by Joyce Kohl

Cheese and Beef Dip Source: Go Inside™
A quickie made up one day for unexpected company
Servings: Ingredients:
Enough for a small party 2 cups cheese soup

1 can tomatoes and chilies (tall, thin can)

1/2 4-ounce can green chilies (Ortega, blue can)

1/2 can salsa (yellow can)

1 medium chopped tomato

1 cup (more or less) shredded cooked beef pot roast

Corn chips
Directions:
  1. Combine all ingredients in a fondue pot. Stir often. When bubbly, it’s ready to serve.
  1. If the dip is too thin, thicken it with a mixture of flour and water. Be sure to strain the mixture so you don’t get lumps in the dip.

 

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Pizza Crust

by Joyce Kohl

Pizza Crust Source: Go Inside™
This recipe created for Pizza crusts, but is also good as rolls or loaves.
Servings: Ingredients:
4 Pizza Crusts 2 1/2 cups warm water

2 packages Fleischmann’s yeast

1 T salt

1 T butter, melted (or margarine)

7 cups flour, unsifted
Directions:
  1. Sir yeast into the warm water until it dissolves. Set aside. Melt butter then add to yeast and water. Add salt to the flour, stirring well. Add to water and yeast mixture.
  1. Dough will be sticky. Knead well. Place dough in a well greased bowl, cover with a lid or towel, and let stand in a warm place until dough rises and doubles in size. When ready to make pizza crusts, divide into 4 portions.
  1. Left-over dough can be made into dinner rolls.

 

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Pizza

by Joyce Kohl

Pizza Source: Go Inside™
This recipe compiled while an Italian chef was making pizza in my kitchen.

It took a lot of experimentation by me to get this right and to write the final recipe.
Servings: Ingredients:
4 Pizzas

 

Add your favorite toppings

 

My kids loved sliced hot dogs

(Use GOOD ones!)

 

No need to let bread rise.

 

Bake any left over dough in a bread pan.

 1 large onion, finely chopped

1 green pepper, chopped or sliced

1/4 cup cooking oil

2 15-ounce cans tomato sauce and bits

1/2 can water

1/4 cup Parmesan cheese

about 2 tsp salt

some pepper to taste

1 tsp garlic powder

few sprinkles oregano

few sprinkles parsley flakes

cheddar cheese, grated

mozzarella cheese, grated

1 pizza dough recipe made and set aside

See Pizza Crust recipe in this same area

toppings: Pepperoni, hamburger, sausage, black olives

corn meal
Directions:
  1. Saute onion and green pepper in oil until tender. Siphon off the oil. Add the rest of the ingredients. Cook on a medium heat until oven is preheated to 450 degrees.
  1. Take 1/4 of the bread dough. Roll out and fit into a lightly greased pizza pan. Add some corn meal to coat the pan, dumping the excess. Put 1/4 of the pizza sauce on an uncooked pizza crust. Add toppings. Don’t use too much sausage or hamburger or you’ll end up with too much grease on the pizza.
  1. Bake on middle (or top) shelf until bubbly. About 12 minutes. Remove pizza from oven, add a handful of grated cheddar cheese and at least another handful of mozzarella cheese or more. Return to oven, but this time place the pizza on the lower rack to brown the crust. Bake about another 12 minutes.
  1. If making more than one pizza (I always had to make 4!), prepare the next pizza while one is baking on the top rack and when you add the cheese to the first and put it on the lower rack, put the fresh pizza on top to begin the first 12 minutes of cooking. When pizza number one is done remove from oven and set aside, add toppings to number two, return number two to oven on lower rack, add pizza number 3 to top rack. Cut and serve pizza number one. Prepare number 4 and continue as above.

 

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Lentil Frankfurter Soup

by Joyce Kohl

Lentil Frankfurter Soup Source: Go Inside™
Use your favorite frankfurters . . . German, Kosher, Beef, or even Turkey
Servings: Ingredients:
Should serve at least 6

 

Recipe is easily doubled

 2 quarts beef stock or canned beef broth

1/2 pound dried lentils

3 T butter

3 medium potatoes, peeled and diced

1/3 cup chopped bacon

1 medium carrot, diced

1/4 cup leek, chopped

1/3 cup onion, chopped

1/4 cup celery, chopped

1 bay leaf

1/2 cup butter or margarine

1/4 cup flour

2 tsp salt

1/2 tsp pepper

6 German frankfurters
Directions:
  1. Rinse lentils. Soak overnight in cold water or at least 12 hours. Using a large saucepan melt the butter. Saute bacon, onion, carrot, leek and celery. Add beef broth, drained lentils, potatoes and bay leaf. Bring to a boil, cover, reduce heat and simmer for 2 hours or until lentils are very soft.
  1. Melt butter in a small skillet. Blend in the flour and stir over low heat until golden brown, then ladle about 1 cup of the soup into this mixture and stir until smooth. Pour this into the soup pan and stir well.
  1. Add salt and pepper to taste and the frankfurters cut into 1″ chunks. Cook another 20 minutes. Add 1 teaspoon vinegar for added flavor if desired.

 

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Potato Onion Puff

by Joyce Kohl

January 28, 1998

Potato Onion Puff Source: Go Inside™
Excellent side dish for any meal
Servings: Ingredients:
6

 

Optional: Top with Grated Cheddar Cheese

 2 pounds potatoes, pared and cubed

1/2 tsp salt

1/2 cup onions, diced

2 eggs, separated

1/4 cup butter

3/4 cup milk

dash of pepper
Directions:
  1. Cook potatoes with salt in a covered saucepan in a small amount of water until tender. Drain. Saute onions in butter. Mash the potatoes. Beat onions, milk, salt and pepper into potatoes then add egg yolks. Beat well. Beat egg whites until stiff then fold into potato mixture.
  1. Pile the potato mixture into a buttered 6 cup casserole dish. Bake at 375 degrees for 30 minutes or until lightly browned.

 

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Zucchini Quiche

by Joyce Kohl

Zucchini Quiche Source: Go Inside™
Everyone likes this quiche
Servings: Ingredients:
6

 

Muenster Cheese can also be used

 4 medium zucchini

2 large onions

1/2 pound Monterey Jack cheese

1/2 stick butter or margarine

1 cup crushed corn flakes

2 eggs

salt and pepper to taste
Directions:
  1. Butter a quiche dish or a pie plate and cover with crushed corn flakes (reserve some for top later). Chop onions and dice the zucchini. Saute them together in the butter until half cooked. Add cheese and mix well. Add salt and pepper and pour mixture into the quiche dish.
  1. Beat the eggs until fluffy and pour over the zucchini mixture. Sprinkle a little of the corn flakes over the eggs.
  1. Bake in a preheated 350 degree oven until the eggs are done or golden brown. Cut into wedges and serve while hot.

 

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"Whipped Cream" Topping

by Joyce Kohl

“Whipped Cream” Topping Source: Go Inside™
Zero Cholesterol Substitute for the Real Thing!
Servings: Ingredients:
9

 

Calories per serving: 32

Sodium: 19 mg

 1/2 tsp unflavored gelatin

1/4 cup cold water

1/4 cup sugar

3 egg whites

1/4 tsp cream of tartar

1 tsp vanilla
Directions:
  1. Using a small saucepan, soften gelatin in the cold water then stir in the sugar. Cook over low heat stirring constantly for 2-3 minutes or until hot. Do not boil.
  1. In the top of a double boiler beat the egg whites with an electric beater until they form stiff peaks. Put the pan over boiling water then add cream of tartar and beat 2 minutes. Pour the gelatin and sugar mixture slowly into the beaten egg whites while beating at a high speed to stiff peaks. About 1 minute.
  1. Pour out the hot water from the bottom of the double-boiler and fill it with ice water. Add vanilla and then beat another 3 minutes.

 

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Raisin Oat Bars

by Joyce Kohl

Raisin Oat Bars Source: Go Inside™
Great for brown-bag lunches or anytime
Servings: Ingredients:
4 Dozen

 

Pecans instead of Walnuts are good, too.

 2 cups raisins

1 can (14 ounce) condensed milk

1 T grated lemon peel

1 T lemon juice

1 cup butter, melted

1 1/3 cups brown sugar

1 1/2 tsp vanilla

2 1/2 cups regular oats

1 cup flour

1 1/2 cups chopped walnuts

1/2 tsp baking soda

1/4 tsp salt
Directions:
  1. Preheat oven to 375 degrees. Grease a 13 x 9 inch baking pan. In a medium saucepan, combine raisins, milk, lemon peel and lemon juice. Cook over a medium heat, stirring constantly until mixture begins to bubble. Remove from heat; cool slightly; set aside.
  1. Beat butter, sugar and vanilla until fluffy. Add remaining ingredients and blend until evenly mixed and crumbly. Reserve 2 cups, then press remaining mixture onto the bottom of the baking pan.
  1. Spread raisin mixture to within 1/2″ of the edge. Sprinkle with remaining oat mixture and pat lightly. Bake 25-30 minutes or until golden brown. Cool completely then cut into 1 x 2″ bars.

 

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Flour Tortillas

by Joyce Kohl

Flour Tortillas Source: Go Inside™
Homemade tortillas are so much better than “store-bought!”
Servings: Ingredients:
18

 

Vary the size as needed

 4 cups flour

2 tsp salt

1 tsp baking powder (optional)

1/3 cup shortening

1 1/4 – 1 cup lukewarm milk or water
Directions:
  1. Sift together dry ingredients. Work shortening in with fingers. Stir in milk or water a little at a time. Form a ball. Knead dough on lightly floured board.
  1. Make into balls about the size of golf balls. Let them stand without touching for 15 minutes. Roll each ball with a rolling pin until it is 6-8″ in diameter.
  1. Cook on a medium hot ungreased griddle about 2 minutes on one side, turn over and cook 1-2 minutes on the other side. Cool, store in refrigerator until ready to use. Can also be frozen.

 

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Leek & Potato Soup

by Joyce Kohl

Leek & Potato Soup Source: Go Inside™
A modified French recipe. The curry is my “secret” ingredient.
Servings: Ingredients:
6

 

Serve with hard French rolls and butter

 3 1/2 chicken bouillon cubes

3 1/2 cups hot water

1/4 cup butter

6-8 leeks, white part only

1/4 cup chopped celery

3 cups sliced potatoes

1 tsp salt

1/8 tsp pepper

1/8 tsp curry powder

2 cups cream

chives
Directions:
  1. Dissolve the bouillon cubes in the hot water and set aside. Heat chopped leeks and celery in butter in a large (3 quart minimum) saucepan. Add potatoes and bouillon and all the seasonings.
  1. Cover and simmer 15-20 minutes. Add chives on top. Ladle into individual soup bowls to into a tureen.