Favorite Recipes

[morgans4]

GALINDO’S ARTICHOKE DIP

Oh, my gosh, once you've had this dip you will make it for every New Years Eve and card party.
It's so easy. Just combine everything in your crockpot and let the cheeses melt. That's what takes the longest. You can put it in the oven instead, but the crockpot keeps it nice and warm. Get a lot of French or Italian bread to use for dipping.

You can use reduced fat on the cheese and mayonnaise but I wouldn't go fat free. It doesn't melt the same.

I double or triple this recipe when I make it and I never have a drop left. As it heats, I taste it occasionally to see if it needs more garlic or dill. I give it a lot of those seasonings. It's stringy and garlicky. My gosh, I'm going to make some right now!


16 oz. (at least) shredded mozzarella cheese
2 c. mayonnaise
2 c. parmesan cheese The canned stuff
2 lg. cans artichokes, (not marinated) drained, then halved or quartered
dill weed or seed to taste I use about 1 tsp.
Garlic powder to taste I like a lot of this! 1 Tbsp.
16 oz. Cream cheese
16 oz. Sour cream
Bit of pepper
Dash of Worchestershire sauce
Dash of hot sauce

[morgans4]

In the old days my mil would get up at 4 a.m. and put the old bird into the oven and there he would roast until noon, when he was dried out and tough as leather. Roasting a turkey is sooo easy. Try it this way and you will never fix it differently. It is so moist and juicy and the leftovers, if there are any, will remain that way. I have to prepare 3 turkeys for the family that I did make 2 for, because as I'm slicing, they're gobbling!!!

The Best Turkey

1 thawed turkey any size.
Canola oil
salt and pepper
a lemon, apple and onion, cut in half
sage, rosemary, thyme
Very salty water (3/4 c. to a drinking glass)

A few minutes before roasting, heat oven to 500 degrees.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. I put a lemon, apple and onion, halved into cavity along with rosemary, thyme and sage. Tuck back wings behind his "absent head", like he's resting. Before roasting, take a large piece of foil, fold it in half and make a triangle. Fit it to the breast of your turkey so you won't have to do that later. Leave it formed in the turkey breast shape until you need it.

Suck up the salted water and inject both legs, both thighs, both sides of breast, and both wings. Use as much of the water as you can. Then coat whole bird liberally with canola (or other neutral) oil. Salt and pepper heavily.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with the formed aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F.
Set thermometer alarm (if available) to 163 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

[morgans4]

It's not Christmas without a gumdrop cake!!!

Gumdrop Cake
Ingredients
• 1/2 cup butter
• 1 cup sugar
• 2 eggs, beaten
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 3/4 cup milk
• 3/4 cup raisins
• 1 pound of gumdrops, chopped fine; remove the black ones

Cream butter. Blend in sugar and beaten eggs. Sift flour, salt, and baking powder together over the chopped gumdrops and raisins; dredge well. Add vanilla to milk and add flour mixture and milk to first mixture alternately. Bake in a large greased loaf pan in a slow oven 300°F for 1 1/2 hours

[morgans4]

THIS IS A REALLY GOOD APPETIZER OR JUST TO HAVE FOR DINNER!

MEATBALLS IN GRAPE JELLY

1 32 OZ. JAR GRAPE JELLY
1 JAR CHILI SAUCE (FIND IN THE STORE BY THE KETCHUP & STEAK SAUCE)
FROZEN MEATBALLS

YOU WANT YOUR JELLY AND CHILI SAUCE TO BE ABOUT EQUAL AMOUNTS.
YOU CAN DOUBLE OR TRIPLE THIS RECIPE TO FILL YOUR CROCK POT.
HEAT JELLY WITH CHILI SAUCE. THE JELLY WILL MELT. PUT MEATBALLS IN CROCK POT AND POUR THE SAUCE OVER THEM. COOK ON HIGH OR LOW, DEPENDING ON WHEN YOU WANT TO SERVE THEM. YOU WANT THEM GOOD AND HOT, AND THE MEATBALLS NOT TO BE COLD IN THE CENTER.

THEY MADE THESE ON TV AND ADDED ABOUT 4 T. EACH OF SOY SAUCE AND HOISIN SAUCE, OR TO TASTE, AND SAID IT WAS MUCH BETTER BUT I HAVEN'T TRIED IT THAT WAY.

[morgans4]

I know you all know how to make homemade noodles, but just in case...

NOW, HERE ARE SOME MEASUREMENTS, AND THIS IS THE OFFICIAL RECIPE, BUT I DON'T USE IT. I START WITH A LOT OF EGGS. THE MORE NOODLES YOU WANT, THE MORE EGGS YOU START WITH.
BEAT THEM WITH MAYBE 1 CUP OF WATER AND A HEFTY SALTING, THEN ADD FLOUR ENOUGH TO SOAK UP THE LIQUID. I USUALLY USE 8 EGGS BECAUSE I HAVE A BIG PAN AND MY KIDS EAT THEM UP SO FAST! KNEAD WITH MORE FLOUR UNTIL NOT STICKY. DIVIDE DOUGH INTO 3 OR 4 PARTS FOR EASIER ROLLING AND CUTTING.

HOMEMADE NOODLES

2 C. FLOUR
1 TSP. SALT
3 EGGS (STIRRED TOGETHER WITH THE WATER)
3 TBSP. WATER
DASH YELLOW FOOD COLORING IF YOU WANT THEM TO LOOK PRETTY. I DON'T USE IT.


SIFT FLOUR & SALT INTO DEEP BOWL OR ON BREAD BOARD. MAKE A WELL IN CENTER AND DROP IN EGGS & WATER MIXTURE. MIX WITH A FORK, PULLING IN FLOUR FROM THE SIDES UNTIL IT IS ALL MIXED. KNEAD ABOUT 5 MINUTES. UNTIL ELASTIC. ROLL OUT PAPER THIN ON LIGHTLY FLOURED BOARD, TURNING BOARD AS YOU GO FOR EASIEST ROLLING. LET DRY ABT. 20 MINS. SO THEY WON’T ALL STICK TOGETHER. ROLL UP AS FOR JELLY ROLL (FOR THOSE OF YOU THAT DON’T KNOW ABOUT ROLLING JELLY ROLLS… THAT MEANS ROLL THE LONG SIDE TOWARDS THE OTHER LONG SIDE), AND SLICE 1/8”-¼” WIDE WITH SHARP KNIFE OR SPECIAL NOODLE CUTTER.
TOSS LIGHTLY TO GET OFF EXCESS FLOUR OR THEY WILL BE TOUGH. LET DRY AT ROOM TEMP. IF THERE IS TIME. (KEEP THE CAT AWAY. CATS LOVE NOODLE DOUGH).

BRING A GOOD CHICKEN OR BEEF BROTH TO A ROLLING BOIL AND DROP IN NOODLES. COOK ABOUT 30 MINUTES. THEY FLOAT WHEN DONE BUT I LIKE THEM REALLY SOAKING WITH BROTH.

I MAKE MY OWN BROTH BY SAVING UP CHICKEN WINGS, BACKS, NECKS, LIVERS, ETC., OR YOU CAN BUY A CHICKEN AND BOIL HER UP WITH A COUPLE OF CARROTS, ONIONS, CELERY, PEPPERCORNS, THYME AND POULTRY SEASONING. WHEN IT'S DONE, REMOVE CHICKEN AND LET IT COOL UNTIL YOU CAN REMOVE SKIN AND BONES. PUT MEAT BACK IN WHEN THE NOODLES ARE DONE OR SAVE TO MAKE A CASSEROLE LATER ON.

[morgans4]

MY KIDS LOVE FAST FOOD, BUT I DON'T LIKE ALL THOSE ADDITIVES, SO I MAKE MY OWN CHICKEN STRIPS AND THEY ARE SOOOO DELICIOUS THAT THEY DON'T LAST VERY LONG. YOU CAN SERVE THEM WITH A BBQ SAUCE OR HONEY MUSTARD, BUT WE JUST DIG IN AND HAVE THEM PLAIN.
EVEN THOUGH IT MIGHT LOOK LIKE IT IS GOING TO BE REALLY HOT AND SPICY, IT ISN'T. NOT AT ALL. MY HUSBAND CAN'T HANDLE HOT SEASONINGS, AND BREAKS A SWEAT EATING AN EMPTY TACO SHELL! AND HE LOVES THESE STRIPS. I USE THE SAME TECHNIQUE WHEN I MAKE FRIED CHICKEN PIECES OR PORK CHOPS. IT'S JUST THE BEST THING. I USE PEANUT OIL FOR FRYING.

CHICKEN STRIPS

BONELESS, SKINLESS CHICKEN BREASTS CUT INTO STRIPS
2 EGGS
DURKEE OR FRANK'S HOT SAUCE... ENOUGH TO MAKE THE EGGS RED
SEASONED FLOUR

IN 1ST BOWL, SEASON FLOUR WITH PLENTY OF SALT AND PEPPER AND SET ASIDE
IN 2ND BOWL, STIR UP EGGS WITH HOT SAUCE

DIP CHICKEN FIRST INTO SEASONED FLOUR
DIP CHICKEN SECOND INTO EGG MIXTURE
DIP CHICKEN THIRD BACK INTO SEASONED FLOUR
SET ASIDE FOR A FEW MINUTES WHILE YOU HEAT UP YOUR DEEP FAT FRYER TO 350 DEGREES F.

THESE DON'T TAKE LONG. WHEN I PUT THE FIRST BATCH IN, I SET THE TIMER FOR 6 MINUTES. WHEN THAT BELL RINGS, I DUMP OUT THE CHICKEN ONTO A SHEET PAN AND PUT IT INTO A 200 DEGREE F. OVEN. WHEN THE OIL IS HOT AGAIN, I DO THE NEXT BATCH. I USUALLY PUT IN ABOUT 5 PIECES FOR A BATCH. IT DEPENDS ON YOUR FRYER. YOU DON'T WANT YOUR OIL TO COOL DOWN, WHICH IT WILL IF YOU OVERLOAD IT.

[morgans4]

Has anyone ever had Crosse and Blackwell's Chow Chow? It's like a mustard pickle and I'd love to make it, it's so hard to find and expensive when you do. I've seen recipes for mustard pickles but they all have a lot of sugar in them, so I'm not sure they are what I'm looking for. What I've had definitely was no sweet.
Does anyone have a recipe for this?

[morgans4]

Someone asked about pasties. OMG! My mother was born in Negaunee, Michigan... the upper peninsula. My grandmother made the best best best pasties in the world. Mine aren't that bad either. Even my daughters, who don't cook, make pasties sometimes.
We eat them with dill pickles.
It's a meat pie. I think every culture has a meat pie recipe... This one has a crust that's a bit more short than pie crust. In other words, I use about 1/4 c. of shortening per cup of flour for pie crust, and 1/3 c. of shortening per cup of flour for my pasty crust.
I use an arm roast for the meat, cut into pieces about the same size as the cubes of potatoes I cut. The onions are cut about the same as well. My grandfather always wanted rutabaga in his, and that's good in it. You just layer it this way on a round, rolled out crust...
potatoes on the bottom, salt them, meat on top, salt and pepper it, and onions on top of the meat. Butter pieces go over all. You put all these things on 1/2 of this crust, then flip the other half over the top, and crimp the edges good. It looks, in the end, like 1/2 of a pie. Bake 1 hour at 350 degrees F.
Originally the miners would take these in their pocket to the mine. My pasties are much larger than some I've seen in pasty shops. Some are small, like hand-size. My great grandmother used to put the seam (crimped part) across the top of her pasties. Mine lay down more, like 1/2 of a pie and are crimped just on the one edge. Be sure to prick the top or make little slits for the steam. OMG they are just so good. I'm going to have to go to the store now and get the stuff to make some. Can't let my kids and grandkids know though, or I'll be making 28 AGAIN!!! lol.

[mcmema]

Anyone have choc, and peanutbutter fudge receipts?
how about Maple also?

thank you
Jennie

[Cathy32078]

Jennie for the Choc. fudge, I just use the one on the back of the Marshmellow Creme jar. It is easy & my family devours it. I would love a good Peanut Butter Fudge Recipe too though.

Morgans4 your recipes sounds so yummy! Thanks! I am going to try that Artichoke Dip very soon! I love that stuff. May do that on Friday night. Thanks again.