Great Recipes

Food is a universal language, and some of our most joyous memories are of meals we have shared with friends and with our family members. The holidays are approaching, and I’d like us to share our favorite recipes. I’ve started here with the first recipe. In the comment area, please post one or more of your favorite recipes, then I’ll move it to the top of the column. Right now we’re thinking of the approaching holidays–Thanksgiving and Christmas. Have a favorite you want to share? Want to tell a little story about it? We’re listening. )

Orange Chicken

• 6 Boneless chick thighs, cut into small pieces
• 1/3 cup flour
• vegetable/sesame/ olive oil mix (you only need a small amount of sesame for flavor)
• 1/3 to 1/2 cup rice vinegar
• 3 Tbsp. ketchup
• 8 oz. orange juice
• 6 Tbsp. brown sugar
• 1/2 of an orange peel for zest
• 1 orange cut up in small pieces
• 1 Tbsp. grated fresh ginger
• 1-2 heaping tsp. fresh garlic
• Sambal Oelek (hot sauce) 2 tsp. or to taste
• 1 heaping Tbsp cornstarch dissolved in 1/2 c. orange juice
• sesame seeds 1/8 to 1/4 cup

In a pan, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Bring to a low boil and add orange zest, ginger, garlic and oranges. Reduce heat. Mix cornstarch with O.J. and add to pan. Cook on low till thick. Add sesame seeds and Sambal Oelek . Turn on low or off until chicken is done.
Pour the flour in a small bowl. Cover the chicken thigh chunks in flour and shake off the excess.
Pour a small amount of oil mix in a skillet and cook the flour-covered chicken until done on medium to medium high heat.

After the chicken is done cooking, then serve chicken on rice with steamed broccoli and top with your sauce.

Enjoy!

Jennifer Heimoz

STUFFED BELL PEPPERS (added 1/9/12 by S. J. Buxton)

A favorite simple meal of Jerry’s and mine is stuffed bell peppers. Want to know how to do it? For two, here goes.

1. Select two nice bell peppers. Try to get them on sale as I did these: 2 for $1.00 at Goodwin’s market in Crestline.

2. Measure out 1/2 cup of rice and put on to steam. I use short grain; lots of people like long grain. Doesn’t matter.

3. Back to the peppers which you should wash, then core out the stem and those white thingys inside.

4. Place peppers in shallow heat resistant dish. Cover with plastic wrap and microwave until just tender. Took mine 7 to 8 minutes today. Alternately, you may do this in a saucepan atop the stove. I’ve done it both ways–one is as good as the other.

5. In heavy skillet, cook good quality hamburger meat–about 1/2 pound. Season simply with salt, pepper and a sprinkle of garlic powder. When rice is finished, dump it into the skillet and mix the rice and meat thoroughly. Add approximately half a large can of plain tomato sauce. Think there are 15 or 16 ounces in one of those cans. Mix thoroughly.

6. The cooked bell peppers should be placed upside down in a colander so that the water drains out and they become nice and dry.

7. Return peppers to the cooking dish and stuff them with the mixture from the black skillet. Generously poke the meat mixture in until the peppers are bulging. Fill them high but if there’s too much meat it won’t hurt anything if the mixture falls into the bottom of the dish. Pour the remaining tomato sauce over the luscious peppers. Top with a generous grating of a good cheddar cheese.

8. I did all this while I was cleaning up the kitchen from breakfast, then I covered the peppers with plastic wrap and placed the dish in the fridge. Around 4:00, I pulled it out, placed it on the middle shelf of my oven set to 375, but which actually gets only to 350 and cooked until it was heated through, appearing bubbly and just beginning to crust on the top.

I served this with a salad of chopped romaine lettuce and chopped onions mixed  simply with mayonnaise. I had three homemade yeast rolls left from another meal which I heated slightly, and beside which on the table, I added a dish of butter. We drank iced tea.

There you are. Simple super supper . . . or dinner . . . or lunch. Probably not breakfast. :) I’ll post these directions in my recipe section. Take a look there if you’d like; love to have you add something.

Happy eating.

Molasses Crinkle-top Cookies (added 10/27/10) by S. J. Buxton

Cream together:

3/4 C shortening

1 C dark brown sugar

1 large egg

1/4 C molasses

Sift together:

2 1/4 C flour

2 teaspoons soda

1/4 teaspoon salt

3/4 teaspoon cloves

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger

Stir thoroughly into well-creamed, fluffy mixture.

Chill. Shape into ping-pong sized balls. Dip the tops in granulated sugar. Place 3 inches apart on greased cookie sheets, sugar side up. Sprinkle each cookie with a couple drops of water. Bake at 350 degrees until just set–about 8 minutes. DO NOT OVER BAKE. Let cool slightly, then remove to cooling rack.

These should be eaten warm, coupled with an icy-cold glass of milk. :)

If by chance, there are any left from the first eating, store in an airtight container so they will be soft when you eat them tomorrow. :)

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Our Famous Peanut Brittle (added 10/27/2010) by S. J. Buxton

Lots of people requesting this recipe. Check out this link for a little background. Another link with quite a few helpful pictures is here.

3 cups sugar

1 cup white corn syrup

1/2 cup water

Combine in large, heavy saucepan. Cook over high heat until mixture just begins to boil. Add:

3 cups raw Spanish peanuts

Cook until deep amber color. Add quickly, knowing the mixture will bubble up:

1/5 stick of butter

3 teaspoons soda

1 teaspoon salt

Stir well so that ingredients are well blended. Pour into 3 buttered cookie sheets, or 8-10 buttered disposable 10 inch pie tins. (I prefer it spread as thin as possible. Others like it thicker.)

When cool, store in airtight container. (Naturally if you use cookie sheets, the candy must be broken into pieces.)

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Autumn Butternut

11/20 I use this recipe book primarily for this one recipe. Many years ago at a conference in St. Louis, Mo., we ate at a cafeteria named either Miss Hullings or maybe it was just Hullings–not sure, and while there I ate this delicious squash dish. It was so tasty, I went back and bought the cookbook because I wanted that recipe. Today two copies are available at Amazon: cheapest price is $98.00. I doubt anyone would pay that for mine. Look at the shape it’s in. I believe the Miss Hullings cafeterias are no longer in existence.

The dish is wonderful.

1 large Butternut squash (2 1/2 to 3 pounds)

1 1/2 quarts sliced Jonathan apples. Do not peel. (about 2 pounds)

1/4 cup butter

1/4 teaspoon salt

1 1/2 tablespoons shortening

1 tablespoon brown sugar

1/4 cup sugar

pinch of white pepper

Cut squash in half lengthwise. Scrape out seeds and membranes. Steam 30 minutes or bake upside down on foil in a moderate oven 350 degrees until tender.

Scrape out pulp and mash or beat in a mixer until smooth.

Season with butter, brown sugar, salt and pepper. Set aside.

Heat shortening in a small skillet.

Add apples, sprinkle with sugar, cover and simmer over low heat until barely tender.

Spread in a 9 inch round or 8 inch square casserole.

Spoon squash evenly over the apples.

Mix cornflakes with remaining ingredients for nutty topping and sprinkle over the squash.

Bake in a moderate oven 325 to 350 degrees for 12 to 15 minutes or until lightly browned. Serve piping hot. Serves 8

For Nutty Topping

3 cups cornflakes (crushed coarse) 1/2 cup chopped pecans 2 tablespoons melted butter

1/2 cup brown sugar

Helpful Hint: Mash Hubbard squash or sweet potatoes can be prepared in the same manner.

(I’ve never prepared it ahead of time before, but today I did. It’s all ready except the topping. A few minutes before we eat on Thursday, I’ll stick it in the oven to heat up. It will be yummy.)

EDIT: 11/27/7 Worked fine to prepare it ahead of time. Just as yummy.

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Submitted by “Mrs. Renaissance” 11/18

Chocolate Pie Filling

This recipe is fairly simple but delicious. It requires lots of patience.

1 1/2 to 2 cups sugar
4 tbsp flour
3 tbsp. cocoa
4 egg yolks
3 c. milk
pinch of salt
1/4 stick (2 tbsp.) butter
1 tsp. vanilla

Mix everything together in a sauce pan on the stove. Cook slowly and stir continuously. It takes a long time. When completely blended and thick pour into a pie crust of your choice (pastry, cookie crumbs, etc.).

Top with a meringue or whipped cream, if desired.

NOTE by Shirley 11/27/7 I prepared this filling for our Thanksgiving dinner and it was truly delicious, and very easy to prepare. Everyone who ate a slice of this pie raved about it. I added 4 tablespoons of cocoa instead of 3 since I like really dark chocolate. I used 1 1/2 cups sugar. I did not find it to take an inordinate length of time to cook. I cooked this in Crestline, though, which is 5000 feet in elevation, and that might have made it cook more quickly…not sure. I poured the filling into a regular pie crust I had cooked, and covered it with meringue I made from the whites of the 4 eggs whose yolks were called for in the filling.

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11/15

Turkey Brining Recipe

I’m receiving lots of requests for guidance in the turkey brining I did last year, so I’m posting the recipe here. In this piece I wrote last year is more information and a link to Melinda Lee’s site, from which the recipe came. When my brined turkey turned out so well last year, I determined that I would always use that method. Check it out.

2. BRINE: ULTIMATE BRINE FOR TURKEY
Master Recipe

1 1/2 cups, (flaked) Kosher salt**
**See notes below regarding amount of salt and types of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only – not white pith)
optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate* for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.

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Submitted by Tena 11/13

PUMPKIN CUPCAKES

2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon salt
1 cup olive oil
1, 15-oz can pumpkin
4 large eggs

Heat oven to 350.
Fill cupcake pan with foil baking cups.
Combine first 8 ingredients in large mixing bowl. Mix with a whisk until very combined.
Add oil, pumpkin and eggs. Beat 2 minutes on medium speed with an electric mixer.
Pour batter in to foil cups, 3/4 full.
Bake for about 20 minutes or until toothpick inserted in center comes out clean.
Cool completely before frosting.

FROSTING

2 cups powdered sugar
1/3 cup butter, softened
3-oz. pkg. cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla extract

Combine frosting ingredients; beat until smooth with electric mixer.
Spread on cupcakes.
Refrigerate cupcakes.

Makes about 30 cupcakes.

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Submitted by Virginia Clark 11/11

Favorite Holiday Vegetable Dish

4 Cans of Green Beans

2 Cans of sliced Potatoes

1 Can little pearl onions

1/2 lb bacon cut into 1″ slices (cooked or uncooked
Seasoning salt to taste
Combine all of the above ingredients, including juices, into crock pot and cook till heated through then simmer till ready to serve.

I sometimes add cans of sliced carrots for color, sometimes use Kabasa instead of bacon.

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Submitted by Catherine 11/1

CRANBERRY SAUCE

Hello,
Since we are in the cranberries section, for those who like whole cranberry sauce, warm with the turkey first, cold (if there is any left) thereafter. Just follow the recipe on the back of the bags of fresh berries, add a more water and cook for a looooooong time. You can add water late on, depending on the consistency you prefere. I like to keep stirring to pop these little things. Delicious. And if you make double batch, use it in dishes that call for whole cranberry sauce. I cook it in a old pottery dish from my mother and serve it right in it. It look great and “earthy”.

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Submitted by Shirley

FESTIVE CRANBERRY SALAD

Ingredients: 1 can sweetened condensed milk such as Eagle Brand

1/4 cup lemon juice

20 ounce can crushed pineapple

16 ounce can whole berry cranberry sauce

1/2 to 3/4 cup pecans

9 ounces Cool Whip

Method: Mix all ingredients, folding in Cool Whip last.

Freeze.

Remove from freezer 10 to 15 minutes before serving.

SPECIAL STORY ABOUT THIS RECIPE

Probably twenty years ago or more, my friend Brenda Ghiloni (absolutely one of the sweetest persons in the world) handed out this recipe at a ladies function. I have the original paper she distributed where she writes:

“This (recipe) came from a radio food show. It’s great with ham or turkey, so I make it at holiday time. Even people who don’t really like cranberries like this.”

This is one of our family favorites and is always part of our holiday meals. After mixing well, I pour the ingredients directly into a beautiful crystal bowl, which I then put into the freezer. It keeps very well, and can be taken back and forth from the freezer with no problem.

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Caquelon–In response to Catherine’s comment on November 2, I have brought over a picture of a Caquelon. See, we’ve learned something already…at least I have.

Swiss fondue.jpg

49 thoughts on “Great Recipes

  1. Shirley DeJarnette

    I lived in the St. Louis area for over 30 yoears and I have a copy of the cook book. It is currently in storage. There is receipe that uses noodles, ground beef, green pepers, onions, canned tomatoes. Then you bake it with cheese on top. I would like to fix this for some friend, Can you supply the receipe. Thanks so much,

    Like

  2. Orange Chicken

    • 6 Boneless chick thighs, cut into small pieces
    • 1/3 cup flour
    • vegetable/sesame/ olive oil mix (you only need a small amount of sesame for flavor)
    • 1/3 to 1/2 cup rice vinegar
    • 3 Tbsp. ketchup
    • 8 oz. orange juice
    • 6 Tbsp. brown sugar
    • 1/2 of an orange peel for zest
    • 1 orange cut up in small pieces
    • 1 Tbsp. grated fresh ginger
    • 1-2 heaping tsp. fresh garlic
    • Sambal Oelek (hot sauce) 2 tsp. or to taste
    • 1 heaping Tbsp cornstarch dissolved in 1/2 c. orange juice
    • sesame seeds 1/8 to 1/4 cup

    In a pan, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Bring to a low boil and add orange zest, ginger, garlic and oranges. Reduce heat. Mix cornstarch with O.J. and add to pan. Cook on low till thick. Add sesame seeds and Sambal Oelek . Turn on low or off until chicken is done.
    Pour the flour in a small bowl. Cover the chicken thigh chunks in flour and shake off the excess.
    Pour a small amount of oil mix in a skillet and cook the flour-covered chicken until done on medium to medium high heat.

    After the chicken is done cooking, then serve chicken on rice with steamed broccoli and top with your sauce.

    Enjoy!

    Jennifer Heimoz

    Like

  3. Karen Ready Sperduti

    I WILL be trying the “FESTIVE CRANBERRY SALAD” at one of our many BBQ’s. I really enjoy your blog. Keep the pearls of taste and wisdom coming. ♥ ya!

    It is truly delicious, Karen. You’ll love it.

    Like

  4. Pingback: My Favorite Leftovers « Shirley Buxton

  5. Suzanne Kohler

    In the Miss Hullings Favorite Recipe cookbook is there a recipe for split lemon cake?? I would love that recipe if it’s there and you are willing to share! thanks!

    Like

  6. Lena Rader

    I have been looking for years to find Miss Hulling’s rum cake – – Do you have it?

    Lena Rader

    Sorry, I don’t. Anyone else have such a recipe?

    Like

  7. Karen McWay

    I bought Miss Hulling’s Favorite Recipes book & was disappointed to find that the yellow split layer cake w chocolate icing was not included. This was a favorite cake for my siblings & I to request for our birthdays.

    Do you know where I might find this recipe? Many thanks!

    Like

  8. Dianne

    Love your site. Thank you so much. I pray the Lord richly bless your efforts.

    Thank you Dianne for the visit and for the comments. Hope you visit often.

    Like

  9. Pingback: Peanut Brittle! | Shirley Buxton

  10. This is a treat to hear from you, Sharon.

    I make a very simple pie crust. 3 cups flour, a little salt, 1 cup Crisco. Blend together until shortening is evenly mixed with the flour. It will look a bit coarser than cornmeal. Then I use ice water sparingly to hold it together. Form into 3 balls.

    This will make 3 medium sized crusts. I roll them out between two sheets of waxed paper, then ease them into baking pans. Flute the edges. Bake until golden brown. Hot oven.

    Meringue–I whip the whites a bit before I begin adding the sugar–approximately 1 T per egg white. Beat until soft peaks form, then spread it over the filling, sealing it carefully at the edges. Brown in the top shelf of the oven–about 400, I think.

    We’ll be home Thanksgiving week. Come see us. 🙂

    Like

  11. SPierce

    Hi Sis. Buxton – I never noticed your recipe section before…glad I found it right before Thanksgiving :0) Would you mind sharing your pie crust recipe for the chocolate pie? Any secrets on how you get your meringue so picture perfect??? Love you, Sharon

    Like

  12. Betty Sue

    I tell you what!! If I could, I would surely be there with you for Thanksgiving – and bring my own spatula for cleaning the pie filling bowls!! And Michael, will you still take anything your Grandpa has to give you?? You’re famous for that, you know.

    Like

  13. Hey, Betty Sue. What a treat to hear from you. I know what! Come to our house for Thanksgiving and together we will cook a chocolate pie and a pumpkin pie and a banana cream pie and a coconut pie and an apple pie, and if anyone has some blackberries, we will whip up a blackberry cobbler. Yes!

    In addition we will roast a turkey and bake a ham and fry a chicken and mash potatoes and make gravy and have candied yams too, along with green beans and squash and fruit salad and cranberry sauce and hot yeast rolls with sweet, soft butter.

    Would love to have you come!

    Mike, yes, that’s your granny and I will give you her email address.

    Like

  14. Betty Sue

    Hello, Great Chef and Blogger! The chocolate pie recipe caught my attention since it is very similar to my mother’s. Am wondering if the cooking would be easier in a double-boiler as we do hers. And your beautiful dish matches my oblong one! Love you, Betty Sue

    Like

  15. Cindy and New–

    Welcome to my blog. Hope you are here often.

    I’ve kind of neglected this recipe section; gonna have to tighten up here. 🙂

    Please feel free to submit one of your own recipes. Just type it in as a comment, and I’ll move it to the top.

    Like

  16. Cindy

    Dear Sis. Buxton: I’ve heard so much about you from my Aunt Connie (Ballestero)! I kind of stumbled on this accidently….but truly, I think it was a GOD THING! You’ve got some great info on here, and I’m thrilled to connect to it! Blessings on your day! ~Cindy

    Like

  17. Cheryl

    I tried your recipe for Festive Cranberry Salad for Thanksgiving. I’m not a big fan of cranberry, but I loved it, and so did my family. I’m sure I’ll make it again. Thanks for the recipe.

    Like

  18. Good evening, Virginia.

    Thank you for sharing the recipe. Sounds tasty.

    The bacon? Do you cook it before you mix it with the other ingredients…or do you put it in raw?

    How long does it all need to cook?

    Like

  19. How nice Sis Buxton! My big caquelon is from the early 50’s and an earthy color. I’m not at home or I would have tried to put out a picture of it. On top of it, right now my computer and my camera are not communicating (I can’t download). Anyway, the size and shape are the same and so is the burner. The small one is from France.

    Like

  20. No, Sis Buxton,
    This dish goes on top of the stove, we used to make cheese fondue when I was a child. It’s called a “caquelon” and Mom bought it Switezland where she grew up. I have two of them, for a small group or a big family.

    Like

  21. Hi Catherine–

    Thanks for the tip on making fresh cranberry sauce. I too love to hear that little pop those berries make as they cook. And cranberry sauce is so beautiful.

    How do you cook the sauce in a pottery dish? Do you put it in the oven?

    Like

  22. Good morning, Tena-

    Yes, I make Festive Cranberry Salad every Thanksgiving and Christmas. It was such fun having you with us last year. What are you doing for Thanksgiving?

    Like

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