Recipe Box

Wild Rice Stuffing November 20, 2007

Filed under: side dishes — bonny @ 10:17 pm

3/4 c uncooked wild rice

1/4 c butter

1/3 c finely chopped onion

1/3 c finely chopped celery

2 1/2 c toasted bread cubes

1 tbsp snipped parsley

3/4 tsp poultry seasoning

1/4 tsp salt

dash pepper

1 c chicken broth

1 egg, beaten

Cook rice in salted water (3 c water,  3/4 tsp salt) following the basic method.  Melt butter in large skillet; saute onion and celery until onion is tender.  Stir in cooked rice, bread cubes, parsley, poultry seasoning, salt and pepper.  Gently stir in broth and egg.  Spoon into buttered 1 1/2 quart casserole dish.  Bake, covered, in a preheated 350 degree oven for 20 minutes; uncover and bake 10 minutes longer. 


Oven Carmel Corn October 30, 2007

Filed under: cookies, bars and candies — bonny @ 2:57 am

1 c peanuts (optional)

20 c popped popcorn

2 c brn sugar

1/2 c corn syrup

1 c butter

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

Combine brown sugar, butter and salt.  Bring to a rapid boil for 5 minutes.  Add baking soda and vanilla.  Stir and pour over popcorn and peanuts immediately.  Spread in large baking pan (15 x 11).  Bake 1 hour @ 250 degrees, stirring every 15 minutes.  Stores and freezes well.


Sticky Chicken July 24, 2007

Filed under: chicken,freezer,main dishes — bonny @ 3:58 am

This recipe is posted so many places on the internet, I have no idea to whom credit is due on this one.  I usually prepare spice mixture, rub in on the whole chickens, then freeze until we’re ready to cook them.  I cook two birds at a time.  This recipe can be done in the crockpot, but is much better roasted in the oven.  I like it served, with the dripppings, with mashed potatoes or creamy polenta.

2 tsp salt

1 tsp paprika

3/4 tsp cayenne pepper

1/2 tsp onion powder

1/2 tsp thyme

1/2 tsp white pepper

1/4 tsp garlic powder

1/4 tsp black pepper

1 whole roasting chicken

1 whole onion

Combine spice ingredients in small bowl.

Rinse and drain chicken.

Rub spice mixture all over the skin of the chicken.

(this is where I freeze it)

Seal in a plastic ziploc bag, refrigerating overnight.

When ready to roast, stuff the whole, peeled onion in the cavity.

Roast uncovered, on a rack, at 250 degrees for 5 hours.


Mom’s Taco Salad July 19, 2007

Filed under: beef,salads — bonny @ 12:57 pm

1 lb ground beef

1 onion, chopped

1 can kidney beans

1 can green chilies

1 package Schillings taco seasoning




Catalina salad dressing

Brown ground beef and onions, drain fat.  Stir in beans, green chilies and taco seasoning mix, according to directions on the back of the package.

Serve ingredients individually, for “make your own salads” or combine in a large bowl.


Craisin Salad

Filed under: salads — bonny @ 12:54 pm

1 bag romaine lettuce

1 bag baby spinach

2 c shredded Monterey Jack cheese

2 Granny Smith apples, chopped and dipped in lemon juice (to prevent browning)

1 bag craisins

1 c cashews

cooked, cubed chicken (optional)


1/2 c sugar

1/3 c lemon juice

2 tsp minced onion

1 – 3 tsp Dijon mustard

pinch of salt

2/3 c olive oil

1 Tbsp poppy seeds

Combine salad ingredients, adding cashews last.  Wisk together dressing ingredients; pour over salad.


Skunk Lake Blueberry Pie July 3, 2007

Filed under: desserts — bonny @ 11:21 pm

This is one of our all-time favorite desserts to eat after a morning of picking blueberries at the cabin.

 4 c fresh blueberries, divided

1/2 c sugar

1/2 c firmly packed brown sugar

3 1/2 T flour

1 T lemon juice

1 T butter

1/4 tsp salt

1 8-inch baked pastry shell or graham cracker crust

In a medium saucepan, combine 2 c blueberries with the sugars, flour, butter, lemon juice and salt.  Cook and stir over low heat until mixture comes to a boil.

Simmer 5 minutes or until thickened, stirring occasionally.  Cool,  Stir in remaining 2 c blueberries.  Turn into baked pie shell.  Chill thoroughly.  Serve with vanilla ice cream.


Pan Bagnat June 26, 2007

Filed under: main dishes,vegetarian — bonny @ 9:56 pm

My version is based on about 20 different variations, and is different every time I make it, too.  I use assorted combinations of the following:

1 baguette or ciabatta

Newman’s Own Olive Oil & Vinegar dressing

thinly sliced tomato

thinly sliced cucumber

thinly sliced red onion

pitted Calamata olives

sliced provolone, crumbled feta or smoked gouda cheese

sliced hard-boiled egg

sliced roasted bell pepper


quartered artichoke hearts

fresh basil &/or oregano leaves

spinach leaves

hard salami &/or sliced smoked turkey (optional)

anchovies or tuna (optional)

Slice loaf of bread in half, lengthwise, scooping out some of the bread, if desired.  Drizzle dressing on both sides of bread.  Layer ingredients on the bottom half of bread, cover with the top half.  Wrap sandwich in foil or plastic wrap. Place on a baking tray and weigh the sandwich down with something heavy. Refrigerate a few hours before eating.

 Slice and serve.