Our Patients' Recipes (cc,66,00)
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1.) Aunt Ada in Monrovia:
Peanut Butter Fudge
1 lb Brown Sugar (2 1/3 cup)
1 Tb. Margarine or Butter
3 Tb. Sugar
1/4 teas. salt
1 teas. Vanilla
1/2 cup Milk (whole milk)
Bring to a full boil for 1 minute then remove from stove
add:
1teas cornstarch dissolved in 1 teas. water (do this before
your start the boiled mixture so you can add it as soon as
you take it off of the stove.)
add :
1cup of rounded Peanut Butter (also prepared ahead)
Beat 75 to 100 times and pour into either a buttered
5x9 OR 8x8 dish
Let set until cooled enough to . cut and ENJOY!!
I give this as Christmas and Anniversary gifts for my family and
friends. Once they have it one time they look for it every year.
I also take it every time my children, grandchildren and Great
grandchildren get together and they say it wouldn't be a party
without it!! To my nephew (Randall Kleitz), I thank you for
letting me share this with his family, staff and friends.
Love, Aunt Ada
2.) Barbara in Ballwin:
One of my favorites:
Pasta Di Pollo Al Sugo Bianco
Ingredients:
Pasta Ingredients:
1/2 stick butter
1/2 C. red onions, diced
1/2 C. pancetta (Italian smoked bacon), drained and chopped
1 Tbsp. garlic, chopped
3/4 C. green onion, tops only
3/4 lb sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 Tbsp. chopped parsley
Sun dried tomatoes
Asiago sauce Ingredients:
4 C. heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 C. asiago cheese
1 Tbsp. cornstarch
2 oz water
Preparation Instructions:
Sauce directions:
1. To make the sauce, heat cream to very hot and just bubbly (but not a
boil).
2. Add chicken base and cheese.
3. Stir constantly with a wire whisk and bring temperature back to just
bubbly.
4. Dissolve cornstarch in the cold water and add to sauce.
5. Bring to a slow simmer to cook out starch.
6. Transfer sauce to a container, cover and refrigerate until needed.
Pasta directions:
1. Sauté red onion in butter for a few seconds then add pancetta and garlic.
2. Add chicken, green onions and pasta. Deglaze the pan with the cream.
3. Add asiago cream sauce.
4. Heat thoroughly.
5. Garnish with parsley and serve.
3.) Bubba in Ballwin:
Craig's Wildfire Salad
1) Get off couch
2) Turn off T.V.
3) Find car keys
4) Start car
(it's a good idea to get dressed too)
5) Find the closest Bob Evans
6) Locate an empty table
7) Check to be sure you have your wallet
8) Say WILDFIRE!
4.) Janet in Henderson:
CRANBERRY CREAM CHEESE SALAD
1 (6-oz. Package cherry gelatin
2 cups boiling water
2 Large apples, peeled and grated
1-1/2 cups chopped pecans or pecan pcs.
2 cups cooked or 1 (16 oz. Can whole
cranberry sauce
Cream cheese topping
Additional pecans.
Dissolve: cherry gelatin in boiling water.
Cool: Slightly.
Add: apples, chopped pecans and Cranberry sauce.
Turn:
into 13 x 9 inch glass Baking dish. And Refrigerate until firm.
Spoon: cream cheese topping over top, spreading
evenly.
Sprinkle: with additional pecan halves, if
Desired.
Cover: and chill overnight until set.
Makes about 12 servings.
CREAM CHEESE TOPPING:
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
1 (1-lb 4-oz.) Can crushed pineapple, drained
1 (1.4oz) envelope whipped topping mix
½ cup cold milk.
1 teaspoon vanilla
Blend: cream cheese and ½ cup powdered sugar
Until smooth. Mix: in crushed pineapple. Whip:
Topping mix with cold milk until stiff. Stir in
Remaining powdered sugar and vanilla. Gradually
Add to cream cheese mixture.
Note: Instead of using reconstituted whipped topping
Mix: 2 cups of frozen whipped topping (omit sugar, not
Vanilla) may be used.
5.) Inna in Creve Coeur:
PELMENI
Ingredients:
For the filling:
3/4-pound beef
3/4-pound pork
1 onion
2-3 cloves of garlic
2/3 cup of milk
salt and pepper to taste
For the dough:
2 cups of flour
half cup of milk
1 tsp. vegetable oil
1 egg
1/3 cup of water
salt to taste
Mince the meat, onion and garlic, add salt, pepper and milk and mix together.
For the dough, mix the water, milk and salt. Pour the flour in a heap onto the
table, and add the milk and water. After mixing, add the oil. Cut the dough into
three equally sized pieces and roll each one into a tube the diameter of a
finger. Cut each into pieces the size of a walnut, then roll each piece into a
very thin flat cake with a diameter of 1 1/2 - 2 inches. Put some mince in the
center of each flat cake (quite a lot, but not so much that you can't then seal
up the dough). Then fold the dough in half and join up the edges to seal them.
You should now have an "ear of dough". Put the pelmeni into boiling water and boil them until they come to the surface. They are served hot with sour cream,
mayonnaise or ketchup.
6.) Cathy in California:
A.)
Viva
La Chicken Casserole:
3 to 4 chicken Breast
1 can of Cream of Chicken Soup
1 can of Cream of Celery Soup
1 can of Cream of Mushroom Soup
1 small can diced green Ortega Chili’s
1 can El Pato jalapeño sauce (green can)
8 corn tortillas (cut into small strips or
pieces)
1 package of Cheddar Cheese for top
Boil Chicken breast until done
Cut or pull chicken into small bite size pieces
and place in a bowl along with all of the other ingredients except the Cheese.
Mix all ingredients and place in a lightly greased casserole dish. Top with
cheese and bake at 400 for about ½ an hour or until it is bubbling all over and
looks done. Everything is cooked it just needs to be hot; cheese should be
melted and lightly cooked. Don’t over cook it.
Spicy but very good.depending on the chili’s sometimes it is hotter than other times.
B.) California Blend Spicy Cheese Soup: (this is so good and very low in calories)
2 - 16oz packages of mixed fresh vegetables
(cauliflower, carrots, and broccoli) or what ever you prefer
1 Large can of Chicken Broth
1 Onion - diced
10oz of Velveeta Cheese – chop or slice into
smaller pieces
1 can Ro’tel diced tomatoes w/green chilis.
Place Chicken Broth in large pan along with
diced up the onion, Add vegetables and let simmer just until they are tender.
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