Recipes from CWO
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Barbequed Onions
4 medium yellow onions (skin removed)
Butter (if desired)
Salt and Pepper to taste
Wrap onions in aluminum foil with shiny side out. Cook at
medium heat on the barbeque for approximately 20 minutes (turn half-way through cooking). Check with fork--onion should feel soft if cooked.
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Scrumptious Potato Salad
4 medium boiled or baked potatoes
4 hard boiled eggs
½ cup of mayonnaise
1 tablespoon mustard
2 chopped green onions
1 tablespoon fresh dill for flavor - optional
Salt and pepper to taste
1 red pepper - use sparingly to add color
Ensure potatoes and eggs are cool before working with them. Cut potatoes and eggs into bite size pieces. Stir in chopped onion.
In a separate container mix the mayonnaise, mustard and dill. Combine with potato mixture.
Add salt and pepper for taste.
Potato salad tastes best if it is mixed and placed in the fridge for a few hours before serving.
Serve on a bed of lettuce.
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Mom's Buns
Bake 400°F 15 - 20 min.
Ingredients:
6 C Flour
2 T Yeast (heaping)
or 2 pkg.
1 ½ T salt (heaping)
¼ C milk (optional)
1 C oil
4 C warm water
Procedure:
Mix flour yeast and salt in a large bowl. Clear a center in the mixture and add oil and warm water (& milk). Mix together with dry ingredients.
Knead and add flour to consistency. Cover and let rise in slightly warm oven, approx. 1 hour. (Keep light on in oven for warmth and keep oven off). Put a pan of water in the bottom of the oven while dough is rising. It should double in consistency.
Punch Down and let rise again ½ hour.
Form into buns. Let rise in pans, approximately 1 hour. Bake 1 pan at a time.
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Multi-layered Salad
 Ingredients:
Salad:
1 medium head of lettuce
1 C sliced celery
6 hard boiled eggs (sliced)
10 oz peas
½ C chopped green pepper
8 sliced green onions
6 oz sliced water chestnuts
8 slices cooked bacon
Dressing:
1C Kraft mayonnaise
1C sour cream
2T sugar
Garnish:
1C grated cheddar cheese
4 slices crumbled bacon
Procedure:
Layer salad ingredients in the order listed. Combine dressing ingredients and pour over top of salad. Seal right to the edge of the pan. Add garnish. Seal well with plastic and store in fridge at least 24 hours.
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Double Chocolate Cheesecake
Chocolate
Cheesecake
1
lb of cream cheese
½ c sugar
1 tsp vanilla
Pinch of salt
3 eggs
2 squares of
melted semi-sweet chocolate
Beat cream cheese
and sugar together. Add yolks one at a time. Stir in melted chocolate. Whip egg whites separately. Fold into cream cheese mixture.
Bake 350 F for 40
minutes.
(Done when center starts to crack.)
Pour onto Oreo
crust in 8” pan. Prepare crust as directed on box.
Freeze the
cheesecake when completely chilled.
Ganache
500 grams of
bittersweet chocolate
500 ml of whip
cream
Heat your whip
cream to a simmer, and then add your chocolate, which has been
grated, or chopped finely by a knife. Take off the heat, and whisk
the cream and chocolate mixture until smooth. Let it cool down for a
bit, but while still warm and able to pour, take the mixture, and
place it in a wide shallow container.
Take your still
frozen cheesecake, and roll the edges in the ganache until covered. Placing your cheesecake on a flat surface again, the left
over ganache can be poured over the top, and smoothed out with a
spatula. Cool in refrigerator.
A tip is to
refreeze the cheesecake, and cut while frozen, the slices with be
perfectly smooth.
Real Chocolate Whipped Cream
500 ml whipped
cream
2 squares of
bittersweet chocolate
Take whipped
cream, bring to a simmer, add chocolate. Again, the chocolate will
be very finely chopped, or grated. Mix thoroughly, and then let cool completely.
It will look like
a thin pudding, but whip the mixture up, and it will liquefy. Whip
as normal. When getting to soft peak stage, add icing sugar.
Continue to whip for a short amount of time, to the stiff peak
stage. A spoon dipping in will lift a peak up, and the peak will not
bend over, but remain “stiff peaked”
Garnish with raspberries and mint leaves.
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Potato Pancakes
 Ingredients:
¼ cup milk
2 eggs
3 c diced raw potatoes
(approx. 3 medium)
1 mall onion quartered
3 T flour
1 tsp sale
¼ tsp baking powder
Procedure:
Put ingredients in blender in order listed. Blend on a low setting until all potatoes go through the blender. Do not liquify.
Fry on both sides.
Garnish with sour cream and chives.
Makes approx. 18 pancakes.
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Beef Stroganoff
 Coating for Beef:
½ c flour
1 tsp basil
1 tsp oregano
1 tsp salt
½ tsp pepper
Cut 1½ pounds of round steak into bite size pieces, and then roll them in coating mix until each piece is well covered.
Brown the beef with ¼ cup of margerine in a large skillet.
Add the following ingredients:
Approximately 2 cups of fresh mushrooms
or one can of drained mushrooms
½ cup of chopped onion
1 small clove garlic
Add the above ingredients to the beef, and brown lightly.
Stir in 1 can of beef consome
Cook covered on medium heat for 1 hour, stirring often. After a while, add water if needed to keep the mixture from burning.
Stir in 1 cup of sour cream.
Serve over 3 cups of cooked broad egg noodles.
Garnish lightly with parsley flakes.
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Chocolate Chip Cookie Cake
Ingredients:
170 g Prepared Packaged whip cream
450g package chocolate chip cookies
200g chocolate wafers
½ C milk
1 T Tia Maria (or other flavoring)
Vanilla
Procedure:
- Add Tia Maria and vanilla to milk.
- Dip chocolate chip cookies in milk.
- Layer in spring form pan putting whip cream between the layers
- Place chocolate wafers around outside edge of pan.
Refrigerate for a few hours or overnight. Garnish with pansies.
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Greek Pasta Salad
Ingredients:
4 C cooked spiral pasta
2 C sliced cucumber
1 C red pepper
½ C red onion
¼ C Greek olives
¼ C finely chopped fresh parsley
¼ C olive oil
¼ C lemon juice
2 tsp fresh or ½ tsp dried oregano leaves
1/4 tsp salt
1 can 14 oz kidney beans (rinsed)
½ C crumbled feta cheese
Procedure:
Mix all ingredients except cheese in bowl. Cover and refrigerate at least 1 hour to blend flavours. Top with cheese.
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Chili Con Carne
 Ingredients:
1 lb hamburger
½ C celery
2 medium onions
2 Cans kidney beans
½ C ketchup
14 oz tomatoes
½ tsp salt
2 tsp chili powder
¼ tsp cayenne pepper (for hotter chili)
1 sliced green pepper (optional)
Procedure:
Fry hamburger with onions and celery. Put all ingredients in pot and bring to boil. Simmer on low heat at least ½ hour.
Stir occasionally!
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Holiday Baking
Almond Glazed Sugar Cookies
Ingredients:
1 C butter
¼ tsp salt
¾ C sugar
1 tsp almond extract
2 C flour
½ tsp baking powder
Procedure:
Mix butter, almond extract and sugar. Add flour, salt and baking powder. Roll dough and cut out cookies with cutter. Bake. Cool or freeze cookies before glazing.
Glaze cookies with a mixture of:
1 ½ C powdered sugar
1 tsp Almond extract
4 –5 tsp water
Bake 400°F for 7 - 9 min.
Chocolate Balls
(No Bake)
 Ingredients:
2C icing sugar
1 C peanut butter
3C cornflakes
1C chopped walnuts
10 tsp melted butter (1/3C)
¾ C coconut
Dip:
12 oz chocolate
¼ C cake wax
Procedure:
Mix ingredients together. Form into balls put in freezer until hard.
Melt chocolate chips with cake wax. Dip frozen balls into chocolate dip. Optional - garnish with crushed walnuts.
Russian Toffee
(Stove Top)
 Ingredients:
2 C white sugar
½ lb. butter
1 C walnuts (optional)
1 C corn syrup
1 tin condensed milk
Procedure:
Boil slowly on low heat approximately 20 minutes (candy thermometer reading just beyond "softball" - 235°F)
Pour into buttered pan. Refrigerate for a short while before cutting into candy sized cubes. Wrap in wax paper.
For a special treat, serve with mini marshmellows, strawberries, chocolate sauce, and a cappuccino Biscotti.
Shortbread
Ingredients:
2C flour
1C butter
½C Icing sugar
Procedure:
Combine flour and sugar together before adding flour. Roll out to about 1/8” thickness. Cut with favorite cookie cutter. Bake on cookie sheet. Bake 350°F for 10 min.
Almond Crescents
Ingredients:
Cookie:
2 ½ C flour
1 2 C ground almonds
½ tsp. salt
1 C butter
2 C sugar
1 tsp. vanilla
Dip:
4 Squares Semi- Sweet Chocolate
Crushed Almonds
White Sugar
Procedure:
Blend sugar, vanilla and butter. Mix Dry Ingredients together. Add to butter mixture and blend well. Form into crescent shaped cookies, Approximately 2 1/2” long.
Bake at 350 until very slightly brown on the bottom--approximately 10 – 15 minutes.
When warm. Roll in white sugar and dip ends in melted chocolate and then in crushed almonds.
(Image shown without chocolate dip.)
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CWO Cover
Bonnie Hooley
