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Published: Tuesday, 4/6/2010

RECIPES

1 cup walnut or pecan halves

3 tablespoons sugar

1/2 head iceberg lettuce

1/4 head romaine

Spinach in same amount as romaine

3/4 cup chopped celery

1/2 small red onion, in thin slices

1/2 pint strawberries, washed, stemmed, and sliced

1/2 can (11 ounces) mandarin oranges drained

For the Dressing:

1 1/2 teaspoons salt

1/2 teaspoon black pepper

3/4 cup olive oil

1 teaspoon parsley

1/4 cup, plus 2 tablespoons sugar

1/4 cup, plus 2 tablespoons cider vinegar

3 dashes Tabasco

To make the salad: Melt sugar in medium skillet. Add nuts and stir to coat. Remove to wax or parchment paper to cool. Break apart if necessary. Wash and dry greens. Place in serving bowl. Add celery and onion and toss.

To prepare dressing, mix all ingredients together and shake to be sure they are well-blended. When ready to serve, divide greens between 4 salad plates or bowls. Top with strawberries, oranges, nuts, and dressing. Or serve salad from large bowl with greens, celery, and onion, lightly tossed with strawberries, oranges, and nuts. Add dressing just before serving.

Yield: 4 to 6 servings

This vegetable casserole converts into a luncheon main dish with the addition of two cups of cooked chicken.

2 pounds total yellow and zucchini squash, washed and sliced thin

1 1/2 cups chopped onion

1 can cream of chicken soup

1 cup sour cream

1/4 cup mayonnaise

1 teaspoon white pepper

2 teaspoons dried parsley

1 1/2 cups shredded carrots

1 8-ounce package seasoned stuffing

1/2 cup melted butter

Bring water to boil in medium saucepan. Drop sliced squash into water and boil 5 minutes. Drain well. In large bowl, combine soup, sour cream, mayonnaise, pepper, parsley, and shredded carrots. Fold in drained squash and onions; in another bowl, combine stuffing and melted butter. Spoon half of stuffing in bottom of 2-quart baking dish. Spoon squash mixture over evenly and top with remaining stuffing. Bake 30 minutes in 350-degree oven, until heated through and bubbling.

To serve as a main dish, add 2 cups cooked chicken and bake as directed.

Yield: 4 to 6 servings

The first direction in this recipe, "set up your breading station," is restaurant jargon and a clue that it originated many years ago in Toledo restaurants operated by the late Betty Timko. Chris Timko-Grate features it at the Fremont Country Club.

4 to 6 pork cutlets or cubed pork steaks, each 3 to 5 ounces

1 cup flour

3 large eggs

1 pound shredded swiss cheese

1 standard can plain bread crumbs

Butter

Set up your breading station. In shallow dishes such as large pie pans, put flour and the breading mixture made of half swiss cheese and half bread crumbs combined. Use small bowl for eggs beaten with milk.

To prepare, dredge pork in flour then dip into egg wash. Place in breading; press down, turn over, and bread other side. Press down each side to be certain breading is secure. Cook prepared cutlets in large skillet on low heat. Low heat is imperative to prevent the swiss cheese from burning. Add 2 or more tablespoons of butter to the skillet and cook cutlets until they are a golden brown on each side. The prepared cutlets can be frozen on cookie sheets. When frozen, wrap each individually and return to freezer until ready to use.

1 teaspoon butter or margarine

1 cup whipping cream

1/3 cup milk

1 teaspoon salt

1/2 teaspoon white pepper

2 garlic cloves, crushed

4 to 6 large redskin potatoes, pared

1 cup shredded swiss cheese

1/4 cup grated parmesan cheese

2 cups cubed ham, or to taste

Butter 1 1/2-to-2-quart baking dish. Combine cream, milk, salt, pepper, and garlic in saucepan and cook until small bubbles begin to form around the side of the pan. Remove from heat and let cool 10 minutes. Slice redskin potatoes thin and layer half in buttered dish; cover with half the ham. Top with half the cooked cream mixture and half the cheeses. Repeat layers. Bake uncovered in 350-degree oven 55 to 65 minutes, until potatoes test tender. Best if left to rest 10 minutes before serving.

Yield: 6 to 8 servings

2 cups flour

1/4 cup salt

1 1/2 teaspoons paprika

4 teaspoons white pepper

4 teaspoons Accent seasoning, optional

10 to 12 chicken legs, thighs, breasts

Cooking oil for sheet pan

Combine flour, salt, paprika, and white pepper and Accent, if using. Mix well. Clean and dry chicken parts. Pour a thin layer of oil on cooking sheet pan.

Dip chicken parts in flour mixture; shake off excess. Place skin side down on oil in prepared pan. Then turn parts over to other side. Do not crowd. Bake in preheated 350-degree oven about an hour, until chicken is golden brown and temperature is 165 degrees.

It was only fair that the late George Timko had a salad named in his honor after the Betty Salad named for his wife became popular. This is the first time the recipe has been shared by the Timkos. Chris Timko-Grate cut the ingredients to make a half-gallon portion.

1 onion, chopped fine

1/4 cup cider vinegar

2 32-ounce jars Miracle Whip salad dressing

1/4 cup plus 1 teaspoon Tabasco (no substitutions)

Spinach and romaine, washed, dried, and cut up

Hard-boiled eggs, chopped

Chopped celery

Shredded swiss cheese

Combine onion, vinegar, Miracle Whip, and Tabasco for the dressing. It keeps well in jars with tight fitting lids. For the salad toss greens with eggs, celery, and Swiss cheese and add dressing to taste.

2 3.4-ounce packages coconut cream instant pudding

1 3.4 ounce package instant vanilla pudding

3 1/2 cups milk

12 ounces cream cheese, softened

2 cups fresh coconut, lightly toasted

16 ounces whipping cream, whipped

1 deep 9-inch pie shell, baked and cooled

Combine milk with contents of three pudding packages. Beat smooth with mixer. Add softened cream cheese and beat well to combine. Fold in 1 cup coconut and 1 cup whipped cream. Spoon into prepared pie shell. Top with remaining 1 cup whipped cream and 1 cup toasted coconut. Refrigerate overnight.

To toast coconut: Spread on cookie sheet and place in 300-degree oven. Watch closely to remove when lightly browned, being careful it does not burn.



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