Elaine H. Recipes

Some of my tried and true recipes.

Location: Stevens Point, Wisconsin, United States

Happily married; 5 children; 15 grandchildren (#16 will be here in September); and in love with life.

Wednesday, May 28, 2008

Roasted Potatoes

This recipe comes from the back of the Lipton Onion Soup Mix. It is always a hit and so easy.

Preheat oven to 425 degrees.

1 package of Lipton Onion Soup Mix (dry)
2/3 cup olive oil (but you can use any oil)
4 potatoes – not peeled but chunked (an average size potato cut into eighths should be about the right size chunk)

Put the soup mix and oil into a large zip lock bag and mix together. Add potatoes to bag. Close bag tightly and then turn potatoes until all pieces are coated. Open the bag and pour the contents into a large shallow pan. Any extra oil and soup mix dump onto the potatoes. Spread potatoes across the pan so they are in a single layer, and then bake 20-30 minutes or until the potatoes are done.

Friday, September 01, 2006

Mystery Cookies
(The mystery is these are easy and so very wonderful! From Lisette Barton's Mom)

1 package of Betty Crocker's Oatmeal Cookies - this is the bag; not the box.
Follow directions except use real butter and add 1/2 teaspoon Allspice to
Bake and enjoy.

Wednesday, October 26, 2005

Chicken Crepes
By Sadie Hodo

2 eggs
¾ cup milk
4 Tblsp. Butter
½ cup flour
¼ tsp baking powder
1 lb. boiled chicken breasts, chopped very fine
½ lb Monterey Jack cheese, grated
Jalapeno pepper
Heavy cream
Parmesan cheese

Mix eggs, milk, butter, and baking powder together well. Pour one tablespoon of batter into a small buttered omelet frying pan. Roll pan to even the batter and brown slightly on both sides. Roll chicken, Monterey Jack cheese and a slice of jalapeno in crepes. (Not too thick or they will break.) Place in a buttered baking pan and pour over enough cream to moisten the crepes. Sprinkle top with Parmesan cheese. Bake in 350° oven for about 20 minutes or until bubbling all over. Serves 6 people – two each.

Use half heavy cream and half fat free half and half for the heavy cream.
Cover about half of crepes with liquid; you do now them to be dry.

Thursday, August 11, 2005

Sauté Cabbage
(Don’t get weird on me – this is really good!)

½ cup of chopped onions
½ Head of Cabbage, sliced in into ½ inch strips
Olive Oil (enough to cover bottom of pan)
Coarse Ground Black Pepper

Heat olive oil in a skillet – watch that it doesn’t get so hot that it begins to smoke – add onions. Cook onions until just done; add cabbage. Stir cabbage and onions until cabbage is wilted. Add coarse ground black pepper to taste. Serve hot. Serves 2 or 3.

Four Chip Fudge
From Sadie Hodo
(This is really yummy and very easy!)

¾ cup butter
1 can Eagle Brand sweetened milk
3 tbsp. Milk
12 oz bag semi-sweet chocolate chips
11.5 oz bag milk chocolate chips
10 oz bag peanut butter chips
1 cup butterscotch chips
1 jar marshmallow crème
1 tsp Vanilla
½-1 tsp. Almond extract
1 lb Walnut pieces

Melt butter in large, heavy saucepan. Add the Eagle Brand and regular milk. Add all the chips and stir constantly until melted and smooth. Removed from the heat and add the marshmallow crème, flavorings and walnuts.

Pour into a greased jellyroll pan (15x10). Chill thoroughly. Cut as desired.

Wednesday, August 10, 2005

Chess Squares
From Georgia Byrnes
(These are so yummy you can’t eat just one!)

Preheat oven to 350°.

Mix together by hand:
1 box butter cake mix
1 egg
1 tsp. vanilla
1 stick margarine or butter (melted)

Press this mixture into a 9x13 ungreased pan.

In the same bowl used to mix the above, mix the following:
1 box powdered sugar (1 pound)
2 eggs
8 oz cream cheese (softened)
1 tsp. vanilla

Mix well by hand or mixer and pout over the first mixture. Bake about 35 minutes or until golden brown on top. Let cool before cutting into squares. Center will remain soft.