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Some call this pound cake because it is baked in a tube pan. Whether it is considered such or not, it is a tender, well-flavored cake and lends itself well to varied flavorings. I bake it in a Bundt pan that is well coated with finely chopped nuts.
Have all ingredients at room temperature.
- 2 ¼ cups pastry or cake flour
- 2 teaspoons baking powder
- ½ pound cream chees
- ½ pound butter or margarine
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon rind
- 1 or 2 tablespoons rum, brandy, or cognac powdered sugar
| Sift the flour with the baking powder and set aside. Cream the cheese and butter until well blended. Add the sugar and beat until light. Beat in the eggs and flavorings. Add the flour mixture last, blending it in carefully. Turn batter into a buttered 10-inch tube pan or Bundt pan and bake in a 325 degree oven for 75 to 80 minutes, or until cake test done. Cool in pan for 5 minutes before turning out onto a rack to finish cooling. Dust with powered sugar while warm.
NOTE: If desired you may use 1 tablespoon grated orange rind and 2 tablespoons orange juice in place of the lemon rind and liquor.
| Desert | Edward Kelty |
| |
Ingredients
- 2 tablespoons butter
- 2 tablespoons flower
- 2 cups milk
- 1 lb block of cheddar cheese
- 8 slices of American cheese
- 1 box of noodles (your choice)
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Directions
- Preheat oven to 325F
- Boil noodles
- In large pot, combine butter, flour, milk, and cheeses heat until everything has melted and it's a smooth mixture
- Combine noodles and cheese mixture in a casserole dish. Place in oven and box for 20 minutes or until top starts turning golden brown.
| Dinner | Edward Kelty |
| | Ingredients
- 2 lb flank steak
- 1/2 cup chopped onions
- 4 cloves garlic
- 8 tablespoons soy sauce
- 5 tablespoons salad oil
- 1 tablespoon sesame seeds, crushed
- 1 tablespoon sugar
- 2 tablespoons crushed black paper (lighter if it’s too spicy)
- 3 tablespoons diagonally sliced scallions (options)
| Directions
- Wipe steak with damp paper towels. Trim off any excess fat. Cut steak in half lengthwise. Slice each half, across the grain, in very thin slices, no more than 1/4 inch thick
- In large bowl, combine rest of ingredients (except scallion) to make marinade, mix well. Then add meet and let marinade as long as possible.
- In an electric skillet or frying pan, cook all the ingredients for approximately 30 minutes. Add scallions during last 10 minutes.
NOTE: This is great left over and freezes very well! | Dinner | Edward Kelty |
| | Ingredients
- 4-6 Boneless, skinless check breasts
- 2 cans Italian stewed tomatoes
- Tabasco
- 1/2 cup wine or sherry
- Mushrooms (fresh or 1 8oz can)
- 4 cloves garlic
- 1 tablespoon oregano
| Directions
- In a frying pan, melt some butter and cook the chicken
- Mix other ingredients into the frying pan, simmer until some of the liquid boils off and serve.
- For a little extra kick, add in some original Mrs. Dash :)
| Dinner | Edward Kelty |
| | Ingredients
- 2 cans (4-oz size) green chiles, drained
- 1 lb Monterey Jack Cheese coarsely grated
- 1 lb Cheddar Cheese coarsely grated
- 4 egg whites
- 4 egg yolks
- 2/3 cup canned evaporated milk, undiluted
- 1 tablespool flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium tomatoes, sliced (optional)
| Directions
- Preheat oven to 325F. Remove seeds from chiles and dice.
- In a large bowl, combine grated cheeses and green chiles. Turn into well-buttered, shallow, 2 quart casserole (12-by-8-by-2 inches) dish.
- In large bowl, with electric mixer at high speed, beat egg whites just until stiff peaks form when beater is slowly raised.
- In small bowl of electric mixer, combine egg yolks, milk, flour, salt, and papper; mix until well blended.
- Using rubber scraper, gently fold beaten whites into egg yolk mixture.
- Pour egg mixture over cheese mixture in casserole; with fork, "ooze" it through the cheese.
- Back 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around the edge of casserole dish. Back 30 minutes longer, or until silver knife inserted in center comes out clean. Garnish with a sprinkling of chopped green chiles, if designed.
Makes 8 servings | Dinner | Edward Kelty |
| | Ingredients
- 14 1/2 ounce cans artichoke hearts, drained and chipped
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise
- 1 tsp. McCormick/Schilling California Style Blend Garlic Power
- 1/4 tsp. Worcestershire sauce
- 1 tsp. McCormick/Schilling Dill Weed
| Directions
- Combine all ingredients in a 1-quart casserole dish sprayed with cooking spray.
- Bake at 350F for 20-25 minutes or until heated through
- Serve with toast rounds and/or vegetables
| Other | Edward Kelty |
| | Ingredients
- 8oz Boneless chicken
- 1 Box Uncle Bens Long Grain and Wild Rice
- 8oz Sour Cream
- 1ts Curry Powder
- 1cup Chopped Celery
- 1cup Chopped Onions (or 1ts of powder)
- 1 can Cream of chicken Soup
- 1 stick Butter
- ½ cup White wine
- 1 cup grated cheddar cheese
- 12x8x2 Baking Dish
| Directions
- Melt butter, sauté onions and celery
- Prepare rice
- Add soup and sour cream and cheese to celery
- Add curry powder
- Mix with rice and add wine
- Add chicken
- Bake at 350 for 60 minutes
| Dinner | Edward Kelty |
| | Ingredients
- #303 Can (11b size) Del Monte cut green beans
- 1/3 cup sliced mushrooms (raw or canned)
- 1 tsp. garlic powder
- 2 Tbsp. Salad oil
- 2 Tbsp. Vinegar red wine
- 1 tsp. soy sauce
| Directions
- Combine all ingredients and refrigerate several hours.
| Other | Edward Kelty |
| | These are especially wonderful for Thanksgiving with a crowd, because you can make them the day before. Put them in the oven, when you take your turkey out, for 45-60 minutes.
10-15 peeled potatoes cut, boiled and mashed
Add 1/2 cup grated cheese (save 1/2 cup to spread on the top)
Add 1 package cream cheese
Add 1/2 cup sour cream
Salt/ Pepper to taste
Almond slices (sprinkled on top)
| PAM Spray a 9X13 dish. Spread the potatoes evenly in the dish. Top with cheese and almonds.
Bake in a 350 oven 45-60 minutes. Serve. | Other | Edward Kelty |
| | This is great while the BBQ is grilling the meat!
Gather and cut fresh veggies you like.
Carrots, broccoli, cauliflower, snap peas, and celery were big hits last Spring at the reunion.
Choose a dipping sauce- ranch or blue cheese dressings
| Scatter veggies on a tray with dipping sauce.
Watch them disappear!!
| Snack | Edward Kelty |
| | Baby Spinache washed and ready
8-12 Strawberries
Almond Slices or walnuts
Feta Cheese or Blue Cheese
Poppyseed Dressing or your choice of dressing.
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Mix the ingredients in a large bowl. Chill and serve.
We hardly had any left after each meal in the spring. I have added sliced chicken to this salad to make it a meal with a loaf of French Bread and Brie. Just an idea! | Other | Edward Kelty |
| | Ground Turkey 1 1/2- 2lbs (We like leftovers)
Chili Seasoning package
Can of stewed tomatoes
Can of black beans
| In a large skillet, brown the ground turkey with the seasoning package. (We always add more chili powder and a few shakes of tobasco to zest it up!) I generally do this in the evening and refrigerate till morning.
In the morning combine the ingredients in a crock pot. Turn it on low for the day. Serve with grated cheese on top with a teaspoon of sour cream.
Quick Corn bread muffins and salad makes this a meal!
I have browned the meat, combined the ingredients around 4pm, let it continue to slow cook on the stove top for a couple of hours and eaten it at 7. Tastes like it cooked all day!
| Dinner | Edward Kelty |
| | Monica received some muffin mix from a friend at school. Tonight we mixed it up and had a couple... They were GREAT! So I thought I'd post a note with the URL to the company that makes them!
| | Desert | Edward Kelty |
| | Ingredients
- 1 x 12 ounce jar of Goldwaters Toratillo Verde
- 3 Cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
- 1 x 15 ounce can Navy Beans
- 4-6 cups chicken broth
- 1 teaspoon ground cumin (optional)
- 2 green onions, chopped
- ½ cup sour cream
- Tortilla Chips (optional)
| Directions
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth and cumin (if desired). Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream and some tortilla chips if desired.
| Dinner | Edward Kelty |
| | Ingredients
- 3-6 Boneless/Skinless chicken breasts (if you can get some that have been "pounded" that works even better)
- 1/4 cup flour
- 1/8 teaspoon nutmeg (you can go more if like nutmeg)
- Salt and Pepper to taste
- 2 Eggs, slightly beaten
- 1/2 cup fine dry bread crumbs
- 1/2 lb - 3 chicken breasts, 1lb for 6 breasts swiss cheese grated
- 1 Lemon cut into wedges
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Directions
- Prepare a shallow baking dish, spread butter on bottom of dish (or something equivalent). Set aside until later.
- Prepare three bowls
- Bowl One: add the flour, nutmeg, salt and pepper
- Bowl Two: Add the egg
- Bowl Three: Add the bread crumbs and swiss cheese
- Rinse the chicken in water, patting dry
- Dredge chicken pieces through the flour, nutmeg and seasonings. Make sure mixture covers the entire chicken breast
- Dip the chicken in the egg, make sure the egg covers the entire chicken breast
- Place the chick in the breadcrumbs and swiss cheese, pressing down and flipping over to make sure both sides are covered
- Place chicken in the shallow baking dish. If you have left over swiss cheese and breadcrumb mix, use your hand to sift out most of the breadcrumbs and place the remaining swiss cheese over the chicken
- Preheat over to 350F, bake for 35 minutes or until well browned.
Serve hot with lemon wedges | Dinner | Edward Kelty |
| | Ingredients
- As many boneless, skinless chicken breasts as you need (typically 3-6)
- 4 cloves garlic, minced
- 1.5 Tbsp Capers w/Liquid (can be more :)
- 1 small can of mushrooms
- 2 tbsp lemon juice
- 1 tsp pepper
- 1 tsp salt
- Sherry to taste
| Directions
- Brown chicken in skillet with 1/2 stick butter
- While the chicken is browning mix all the other ingredients in a bowl
- Pour mixture over chicken, cover, and cook slow for 45 minutes to an hour
You can add rice to this meal if you go heavy on some of the ingredients, but don't go overboard with the rice :)
| Dinner | Edward Kelty |
| | Ingredients
- 8 – Eggs
- ½ cup sugar
- ¼ teaspoon salt
- 1 ¼ cup milk
- 1 cup flower
- ½ teaspoon baking powder
- 1 tablespoon real butter
- Optional: Fruits
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Directions
- Put eggs, salt, sugar and milk in a blender. BLEND
- Melt butter in microwave or over the stove
- Add flower, baking powder, and melted butter to blender. BLEND “real good”
- If any flower sticks to the side of the blender, scrape it off and BLEND
- The final blend should be pretty “thin”.
- Heat skillet so that it’s “real hot”
- Pour blend into skillet, cook, flip over, and make sure the edges are browed.
- It takes a little practice to be able to flip them over without breaking!
- Optional: cut up some strawberry’s, blueberry’s or other fruit and add as desired!
| Breakfast | Edward Kelty |
| | Ingredients
- 2 Lb Large Raw Shrimp
- 1/2 Cup butter or margarine
- 1 teaspoon salt
- 6 cloves garlic, crushed
- 1/2 cup chopped parsley
- 2 teaspoons lemon
- 6 lemon wedges
| Instructions
- Preheat oven 400 degree
- remove shells from shrimp, leaving shell on tail section only. Devein, wash under running water, and drain on paper towels (or buy pre-cooked and peeled shrimp)
- Melt butter in a 13" x 9" x 2" baking dish in oven. Add salt, garlic, and 1 tablespoon parsley, mix well.
- Arrange shrimp in a single layer in bakin gdish. Bake, uncovered, 5 minutes
- turn shrimp, sprinkle with lemon peel, lemon juice, and remaining parsley. Bake 8-10 additional minutes or until tender.
- Arrange shrimp on heated serving platter. Pour garlic butter overa ll. Garnish with lemon wedges
- Or cook up some rice and mix in with cooked shrimp
Makes 6-8 servings | Dinner | Edward Kelty |
| | 1 (16 oz) Pkg Coleslaw
1 cup sliced Almonds
1/2 cup salted roated sunflower seeds
1 bunch green onions, chopped
2 pkgs Chicken Ramen Noodle Soup
DRESSING
1/2 cup Canola oil 1/3 cup sugar
1/3 cup white vinegar 2 packets ramen seasoning | Crunch ramen noodles into small pieces (do not pulverize)
Roast almonds on cookie sheet until golden brown
Layer ingredients in order given. Add dressing just before serving and toss. | Other | Kara Kelty |
| | 4 cups (low fat if you got it) Monterey Jack Cheese
4-8oz. goat cheese
1 cup milk
1 tablespoon butter
1 tablespoon flour
2 roasted poblano peppers - seeded, peeled
1 clove garlic - chopped
1/4 cup Canola oil
1 tablespoon red wine vinegar - to taste
salt and pepper
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Melt butter in a cast iron skillet, add flour, when fully combined slowly add milk... stir until it is reduced and somewhat thick. Remove from the heat, stir in Monterey Jack cheese, mix well, add the goat cheese but do not stir, sprinkle with salt.
Blend poblano chilies, garlic,oil, red wine vinegar, salt and pepper until smooth.
Put skillet under broiler until cheese browns, remove, add poblano sauce, eat.
| Other | SLeal |
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· 3c cooked rice (sometimes I add more if the mixture is really liquidy)
· 1 lb shredded cheese (I use a blend of sharp cheddar, jack, and parmesan sometimes)
· 4 eggs
· 2 tsp soy sauce
· ¼ tsp marjoram
· ¼ tsp thyme
· ¼ tsp rosemary
· 1c milk
· ½ cube butter (sometimes I use less)
· ½ c chopped onion
· 1 pkg frozen chopped spinach (cooked and drained) | Mix everything together, pour into buttered pan (I think I use a Pyrex 9x11), slice butter and lay on top of mixture. Bake at 350˚ for about an hour. Let cool a bit, slice and serve!
| Other | Rachelle Clarke |
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· 2 cups sugar
· 3/4 cup shortening (1/2 butter is good)
· 2 eggs
· 1 cup sour milk
· 1 teaspoon vanilla
· 2 1/2 cups sifted all purpose flour
· 2 teaspoons soda
· 1 teaspoon salt
· 1/2 cup cocoa
· 1 cup boiling water | · Cream, fat and sugar
· Add unbeaten eggs, one at a time.
o Beat well after each addition.
· Add vanilla to milk.
· Alternate milk with flour which has been sifted with salt, soda, and cocoa.
o The alternating begins with flour and ends with flour, thus dividing milk in thirds and flour in fourths.
· Add boiling water all at once and stir until well combined.
· Bake in three 8” layers or 9”x17” sheet cake pan. This is a large moist cake that will keep well. Frost as desired.
· Temperature: 350
· Time
o Sheet cake: about 45 minutes
o Layers: about 30 minutes
| Desert | Edward Kelty |
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· 2 Cups flour
· 4 Teaspoons Baking Powder
· 1 /2 Cup Shortening
· Milk (as needed) |
· Sift flower, baking soda and salt into a bowl
· Mix in shortening – with wet hands or tool (don’t remember the name)
· Mix in milk until the correct consistency
· Roll out mixture over flower, cut biscuits
· Bake at 425 until golden brown | Other | Edward Kelty |
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· 1 ½ cups sugar
· 1/3 cup cold water
· 2 egg whites
· ¼ teaspoon cream of tartar or 2 teaspoons light corn syrup
· 1 teaspoon vanilla |
· In the top of a double boiler combine sugar, water, egg shits, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds
· Place over boiling water (upper pan should not touch water).
· Cook, beating constantly with the electric mixer on high speed, about seven minutes or till frosting forms stiff peaks.
· Remove from the heat; add vanilla.
· Beat two to three minutes more or till of spreading consistency
· Frosts tops and sides of two 8 or 9 inch cake layers or top and sides of one 10-intch tube cake | Desert | Edward Kelty |