Here's what I received from
aspatria! It's an adorable embroidered (fantastic stitching!!) magnetic bookmark for the cookbook of all of the recipes from this swap. it'll come in very handy!
Folded up:
The entire outside and the inside!
Venus de Milo SoupThe Venus de Milo is a place that hosts functions (weddings, proms, etc.) near the town I grew up in. They always served a delicious soup, and this recipe is a great re-creation of it. This soup is delicious when sprinkled with Parmesan cheese and served with a crusty bread!Ingredients:
- 1/2 pound ground beef
- 1 can chicken broth
- 1 package Lipton onion soup mix
- 1 stalk celery, chopped
- 6 cups water
- 1/2 cup orzo
- 2 cans Veg-All
- 1 16-oz can tomatoes
- 2 Tbsp Worcestershire sauce
Directions:
-In a large pot, crumble the ground beef and then add the chicken broth, the soup mix, the celery and the water.
-Bring to a boil and cook for 20 minutes, stirring occasionally to break up the beef.
-Add the remaining ingredients and cook for an additional 50 minutes.
Meat PieWhen I was in elementary school, my favorite lunch was French meat pie, served with mashed potatoes and gravy. If they served apple crisp for dessert, I was in heaven! This is the best recipe for meat pie that I’ve ever tried. The seasonings are all pretty much “to taste” so you can adjust them to your liking.Ingredients:
- 1 box Pillsbury pie crust (take out of refrigerator and bring up to room temp.)
- 1 pound ground beef
- 1/2 pound ground pork
- 2 medium potatoes
- butter, salt, pepper
- 1/2 jar Heinz brown gravy
- Bells seasoning
- Allspice, chives, parsley
Directions:
-In a skillet, brown the ground beef and pork. Drain well.
-Peel and boil the potatoes. Then mash them with some butter, salt and pepper.
-In a bowl, mix together the meat and the mash potatoes.
-Add the Bells seasoning, allspice, chives and parsley, mixing well. Adjust spices as necessary.
-Unroll a pie crust and line the bottom of a pie plate.
-Pour in the meat mixture and cover with the second pie crust.
-Trim the edges of the crust and cover the edges with strips of aluminum foil to prevent burning.
-Spread a bit of butter on the top and bake at 350 degrees for 1 hour.
-For best results, put in the refrigerator overnight before cutting. Slices may be cut and wrapped individually and frozen. They re-heat very well in the microwave.
Jim’s Favorite RollsWhen I was in college, I took a bread baking class at the college during the Christmas break. This is the recipe that I have used the most often; I make these rolls for every holiday, and they are my step-dad’s favorite. The recipe as listed makes a double batch, and only half is supposed to be used for rolls (the other half is supposed to be used to make a coffee ring). But, they are so tasty, I always make the whole batch into rolls! I’m including the entire recipe as originally written, just in case you’d like to make the coffee roll, too!Ingredients:
- 2 packages of yeast
- 1/2 cup warm water
- 1 teaspoon sugar
- 2 eggs
- 1 cup evaporated milk
- 1/3 cup sugar
- 1/3 to 1/2 cup melted margarine
- 3 tsp salt
- spice to taste- mace (which is what I always use), anise, cardamon seed (crushed)
- flour
Directions:
-In a small bowl, mix up the yeast, the water and the teaspoon of sugar and set aside to rise.
-In a large bowl, mix together the eggs, evaporated mil, sugar, melted margarine, salt and spice.
-Add the raised yeast and then stir in flour until the dough pulls away from the bowl.
-Knead on a floured board for 5 to 6 minutes.
-Wash, dry and then grease the bowl and return the dough to the bowl.
-Cover and let the dough rise until double in bulk.
-Knock down the dough and divide in half.
-One half is converted into rolls by cutting off about 1/16th pieces with a knife, rolling each into a sausage about 5 inches long, and tying into a simple knot.
-These are placed on a greased cookie sheet and covered with a dish towel to rise for half an hour.
-They are then baked in a 375 degree oven for about 12 minutes.
-The other half is rolled into a strip about 8 inches wide and 1/4 inch thick.
-Cover with the desired filling (A simple one is just a mixture of cinnamon and sugar, but one can also add chopped walnuts or pecans, raisins or even apricot jam).
-The strip is now rolled up carefully, then worked, by roller and by finger pressure, into a sausage about 14 inches long.
-Place on a greased cookie sheet in a circular arrangement.
-With scissors, snip cuts in the outer edge, about halfway through the sausage, at about one inch intervals.
-Cover and let rise half an hour.
-Bake in a 375 degree oven for about 25 minutes.
-Place on a rack and while still hot, brush on a mixture of confectioner’s sugar and milk to make a glaze.
