My Mother's Favorite Recipes
Did my Mom really cater at the White House?
HOT CRAB DIP
2 8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1/2 tsp. onion juice
1 1/4 tsp. prepared mustard
4 tsp. powdered sugar
2 6 1/2 oz cans flaked crabmeat
1/4 tsp. garlic powder
3 tbsp. sauterne wine
MIX ALL OF THE INGREDIENTS TOGETHER AND COOK ON TOP OF DOUBLE BOILER. YOU MAY MICROWAVE 1 MINUTE,
STIR AND MICROWAVE FOR ANOTHER MINUTE, STIRRING UNTIL HOT. SERVE IN CHAFING DISH AND HAVE BUTTERED,
TOASTED MINI COCKTAIL RYE BREADS TO PUT THE DIP ON.
3 lbs. small chicken wings
3 tbsp. cornstarch
1/2 tsp. ground ginger
3/4 cup water
1/4/ cup soy sauce
1/2 cup sugar
1 tsp. salt
1/4 tsp. pepper
1/3 cup lemon juice
CUT TIPS FROM WINGS AND BREAK OTHER PART OF WING IN HALF AT JOINT. PLACE ON A COOKIE SHEET.
BAKE IN A HOT OVER (400 degrees) FOR 30 MINUTES. TURN ONCE. MIX SUGAR, CORNSTARCH, SALT, GINGER AND
PEPPER IN A SAUCEPAN; STIR IN WATER, LEMON JUICE, AND SOY SAUCE. COOK, STIRRING CONSTANTLY UNTL THICK.
BOIL 3 MINUTES. BRUSH MIXTURE ON WINGS - CONTNUE BAKING, TURNING AND BRUSHING SEVERAL TIMES WITH
REMAINING MIXTURE UNTIL GLAZED. SERVE HOT IN CHAFING DISH. SERVES 12.
GRILLED CHICKEN BREAST SALAD
1 pkg. mixed greens
1 pkg. sugar snap peas (Mann's)
1/2 sliced red onion
1 cup dried cherries
4-6 George Mesquite chicken breasts, grilled and cut in strips
1 pkg Feta cheese
1/2 can honey roasted cashews
1 1/2 cups sugar
2 tsp. dry mustard
1/2 cup vinegar
2 cups oil
1 tsp. poppy seeds
2 tsp. celery seeds
2 tsp. salt
1 tbsp. grey poupon mustard
BEAT TOGETHER (OR USE BLENDER) UNTIL THE DRESSING TURNS CREAMY COLOR AND THICKENS. DRESS THE SALAD LIGHTLY
AND TOP WITH THE GRILLED CHICKEN STRIPS.
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tbsp. butter, cut into pieces
1/2 tsp. salt
1/2 tsp. pepper
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and
while still hot, add the cheddar. In a separate bowl, combine the
remaining ingredients and add to the macaroni mixture. Pour macaroni
mixture in a casserole dish and bake for 30-45 minutes. Top with
additional cheese, if desired.
BRUNCH HAM AND CHEESE EGG BAKE
16 slices white sandwich bread, trimmed of crusts and cut into 11/2 inch cubes
1/2 lb. sharp American cheese, shredded
2 - 3 cups cubed, cooked ham
6 extra large eggs
2 cups milk
1 tsp. salt
1 stick (1/2 cup) butter, melted
Place half of the
bread cubes on the bottom of a greased baking dish (9x13). Cover with
half the cheese, then half of the ham. Repeat layers. Combine eggs, milk and salt. Beat
thoroughly (in blender). Pour egg mixture over ham and bread layers. Drizzle melted
butter over the top. Refrigerate, covered, from 12 to 24 hours. Cover dish loosely
with foil. Place casserole in a larger pan containing about 3/4 inch of hot water.
Bake in preheated 400 degree oven for about 50 minutes or until knife inserted in
center comes out clean. Uncover the casserole during the last 15 min. baking
time. Serves 6 to 8.
2 quarts premium vanilla ice cream, softened
1 pint heavy whipping cream (whipped with sugar and vanilla to taste)
3 pouring counts grand marnier
2 pouring counts triple sec
1 pouring count brandy
2 lbs. strawberries, cut in 1/4's
PLACE SOFTENED ICE CREAM IN LARGE BOWL.
IN SEPARATE BOWL, WHIP CREAM AND SWEETEN WITH SUGAR AND VANILLA TO TASTE. ADD GRAND MARNIER,
TRIPLE SEC AND BRANDY TO ICE CREAM, MIXING WELL. FOLD IN THE WHIPPING CREAM AND PLACE
COVERED CONTAINER IN FREEZER UNTIL READY TO SERVE. LEAVE AT ROOM TEMP. BEFORE SERVING
FOR ABOUT 10 MINUTES. SERVE IN STEMMED GOBLETS WITH FRESH STRAWBERRIES ON TOP.
BANANA NUT BREAD
1/2 cup butter
3/4 cup sugar
3 eggs, separated
3 medium bananas, mashed
1 tsp. baking soda
3 tbsp. buttermilk
2 cups sifted flour
1/2 cup walnuts or pecans
1/4 tsp. salt
CREAM BUTTER WITH SUGAR,
BEAT EGG YOLKS. ADD MASHED BANANAS, STIR THOROUGHLY. ADD BAKING SODA TO BUTTERMILK, ADD FLOUR, NUTS AND SALT. IN
SEPARATE BOWL, BEAT EGG WHITES STIFF. FOLD THEM INTO THE BANANA MIXTURE. BAKE IN A GREASED LOAF PAN AT 350 DEGREES FOR 1 HOUR.
THIS RECIPE DOUBLES BEAUTIFULLY.
CHICKEN NUGGETS WITH HONEY MUSTARD DIP SAUCE
2 cups crushed sour cream and onion flavor potato chips
2 tbsp. milk
6 chicken breast filets, cut into 1 1/2 inch cubes
1/2 cup butter, melted
Honey Mustard, recipe follows
Preheat oven 350 degrees F.
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl.
Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the
chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 20 to 25 minutes
or until golden brown. The chicken nuggets an be frozen after baking. Serve with the honey mustard dipping sauce.
HONEY MUSTARD DIPPING SAUCE
3/4 cup mayonnaise
3 tbsp. honey
2 tbsp. yellow mustard
1 tbsp. lemon juice
horseradish, to taste
2 tbsp. orange juice (more or less as needed)
COMBINE ALL INGREDIENTS EXCEPT ORANGE JUICE; STIR WELL. THIN TO
POURING CONSISTENCY WITH THE ORANGE JUICE. COVER ANDCHILL FOR 2 - 3 HOURS
BEFORE SERVING WITH NUGGETS.