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Home > Taste of Home Community > Community Forums > Recipes > Msrecipe (Dottie) "Favorite Recipes"

Msrecipe (Dottie) "Favorite Recipes"

Last post Mar 10, 2009 8:25 PM by mapanda . 266 replies.


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    northern Connecticut
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    Posts: 2,805
    Posted: Jun 23, 2003 3:20 PM in Recipes
    Post # 1
    Msrecipe (Dottie) "Favorite Recipes"
    Couldn't miss out on this thread. Have spent all afternoon reviewing the first of my submissions to this post. All of my recipes are "tried and true" and a majority of them have been handed down from my Mom. I have used most of these for more than 40 years.

    They are not in any particular category order because I just don't have the time currently. So I randomly picked our favorites to post. I will be copying from my Word document and then will paste to my new thread. It may take a little time but that is the only way I currently know how to handle this fun task.

    Dottie
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:23 PM in Recipes
    Post # 2
    RE: Msrecipe (Dottie)
    This is the only barbeque sauce I have been using for 40+ years. It is simple and delicious and I usually make a double batch so I can freeze some containers.

    Wesson Jiffy Barbeque Sauce

    1/2 cup Wesson Oil
    3/4 cup chopped onion
    3/4 cup water
    3/4 cup ketchup
    1/3 cup lemon juice
    3 Tablespoons sugar
    2 Tablespoons Worcestershire sauce
    2 Tablespoons mustard
    2 teaspoons salt
    1/2 teaspoon pepper


    In saucepan saute onions in oil until tender. Add remaining ingredients, stir thoroughly and simmer for one hour uncovered.
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  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:29 PM in Recipes
    Post # 3
    RE: Msrecipe (Dottie)
    This recipe always gets rave reviews. It originally came from a Quaker cookbook that my SIL gave me in the early 1970's.


    Almond Squares

    2 eggs
    1 cup sugar
    1 cup cake flour (or 1 cup all-purpose flour minus 2 Tablespoons)
    1/2 cup melted butter
    2 tsp. almond extract
    1 cup sliced almonds divided

    Preheat oven to 350°F. Butter a 9 inch square pan and set aside. Beat eggs thoroughly, but not thick. Beat in sugar. Gently fold in cake flour. Add melted butter and almond extract. Fold in 3/4 cup almonds (reserving 1/4 cup for decorating). Bake in a well-buttered pan until done, approximately 30 minutes. Cool and frost with Almond Butter Frosting.

    Almond Butter Frosting: Beat together 2 Tablespoons butter, 1 cup sifted powdered sugar, 1 Tablespoon milk, and 1/2 teaspoon almond extract until creamy. Spread on cooled almond cake. Sprinkle with remaining 1/4 cup sliced almonds. Cut into small squares. These freeze well.
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  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:33 PM in Recipes
    Post # 4
    RE: Msrecipe (Dottie)
    My DD gave me this recipe that she created. I admit adding a few other ingredients so this is my version of her original.

    Kim’s Best Minestrone Soup*

    2 medium onions, largely diced
    2 or 3 stalks celery, largely diced
    2 or 3 carrots, sliced
    3 cloves garlic, minced
    1 or 2 cups frozen sliced okra (or use fresh)
    1 or 2 cups frozen chopped broccoli (or use fresh)
    3 Tablespoons olive oil
    1 can (14 oz.) diced tomatoes
    1 can (15 oz. or so) white navy beans, drained and rinsed
    1 can (15 oz. or so) black beans, drained and rinsed
    3 or 4 cans (14 oz. size) chicken broth (or vegetable broth)
    3 cups water
    2 cups cooked Ronzoni small egg bows #138 or any other small type pasta
    2 Tablespoons “Tastefully Simple” Spinach & Herb Mix (or favorite mix)
    salt and pepper to taste.

    In a large Dutch oven, sauté onions, celery, carrots, garlic in olive oil a few minutes. Add the okra and broccoli and sauté another few minutes. (We like the veggies still on the crunchy side). Add the remaining ingredients; then heat and eat. This freezes well in serving size containers.

    *Note: Additional veggies can be added such as green beans, red kidney beans, fresh spinach leaves, etc.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:36 PM in Recipes
    Post # 5
    RE: Msrecipe (Dottie)
    I copied this recipe many years ago from a newspaper article about Chef Tell. It has definitely become my most requested rice recipe.

    Chef Tell’s Rice

    1 cup raw long-grain white rice
    1 small onion, chopped fine
    2 cups chicken broth (add water to one 14 ounce can of broth to make the 2 cups needed)
    2 or 3 Tbls. margarine

    Melt margarine in saucepan and saute onion just until softened. Add rice and stir a few minutes to coat the grains until slightly light brown in color. Add broth and bring to a boil. Pour mixture into a greased 1 1/2 or 2 quart casserole, cover and bake at 375°F for 25 minutes.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:39 PM in Recipes
    Post # 6
    RE: Msrecipe (Dottie)
    A neighbor shared this recipe with me a few years ago and I just had to have it. Since I freeze blueberries each year, I can make it all year round.

    Blueberry Yum-Yum Squares

    2 cups fresh or frozen blueberries
    2 cups sugar (divided)
    1/4 cup water
    1/4 cup cornstarch
    3 Tablespoons water
    1 cup flour
    1/2 cup margarine (softened)
    1 cup finely chopped pecans
    1 (8 oz.) pkg. Cream cheese, softened (low fat type can be substituted)
    1 (8 oz.) container Cool Whip (Lite Cool Whip can be substituted)

    Combine blueberries, 1 cup sugar and 1/4 cup water in medium saucepan; cook over low heat until berries are soft, about 15 minutes. Combine cornstarch and 3 tablespoons water in small mixing bowl. Stir well. Add cornstarch mixture to blueberries, stirring constantly until thickened. Set aside to cool.

    Combine flour, margarine and pecans in small mixing bowl. Mix well. Press dough evenly into 9 x 13 x 2 inch-pan. Bake in 350 degree oven for 20 minutes. Cool.

    Combine cream cheese and 1 cup sugar, beat until smooth, fold in Cool Whip. Spread evenly over crust. Spread blueberry mixture over top. Refrigerate several hours before serving.

    Cut into squares for serving.

    Comments: This is heavenly delicious!!!!!!! You can even substitute light cream cheese and Cool Whip to decrease the fat grams but not the flavor or texture.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:43 PM in Recipes
    Post # 7
    RE: Msrecipe (Dottie)
    My dear MIL gave me this recipe just after shortly after we were married. Everyone who tries it agrees it is the perfect vegetable casserole for any dinner. Even if you don't like squash, most folks like this so I really look forward to the summer produce season. I have tried to freeze this in small casserole dishes but it is really better to make it fresh when yellow squash is available and reasonably priced. Enjoy.

    Nan’s Summer Squash Casserole

    3 - 5 medium to large size yellow summer squash
    1 stick margarine
    2 eggs, slightly beaten
    1 small onion, grated
    salt & pepper to taste
    Seasoned or plain bread crumbs

    Wash squash, cut off ends, slice in 1/2 inch slices. Cook squash until tender. Drain and mash squash. Add margarine, eggs, onion, and salt and pepper. Mix well. Pour into a 1 1/2 quart casserole and top with bread crumbs. Bake at 350°F for 30-40 minutes, or until lightly browned.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:47 PM in Recipes
    Post # 8
    RE: Msrecipe (Dottie)
    I originally copied this recipe from a cookbook that my local newspaper published for the USA Bicentennial celebration. I played with the ingredient amounts over time and this is now are one and only baked bean recipe.

    Dorothy’s Favorite Baked Beans

    2 28 oz. cans B&M original flavor baked beans
    1/3 cup mustard
    1 cup ketchup
    1/2 cup molasses
    1/2 cup water
    1/2 lb. bacon, divided
    1 large onion, chopped

    In small fry pan, saute 3 or 4 slices of bacon (which have been diced) with the chopped onion just until tender. Drain and set aside. In 3 or 4 quart casserole empty both cans of baked beans. Add mustard, ketchup, molasses, water and the bacon/onion mixture. Mix thoroughly. Place remaining strips of bacon on top of bean mixture and bake in 350°F 2 to 2 1/2 hours or until bacon gets browned.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:50 PM in Recipes
    Post # 9
    RE: Msrecipe (Dottie)
    Got this gem off of a can of oriental vegetables as I remember or maybe it was off a can of chicken broth. Anyway, we love it and I make if often.

    Moo Goo Gai Pan
    (an oriental chicken and vegetable stir fry recipe)

    2 or 3 boneless chicken breast halves (about 1 1/2 lbs)
    4 Tbls. Soy Sauce
    1/8 tsp. white pepper
    3 Tbls. cornstarch
    1 cup chicken broth
    1 can Fancy Mixed Chow Mein vegetables
    1/4 pound fresh mushrooms, sliced
    1 or 2 thinly sliced raw carrots
    1/2 green bell pepper thinly sliced
    1 stalk celery, thinly sliced
    1 small onion, thinly sliced - optional
    2 Tbls. vegetable oil

    Slice chicken horizontally 1/4 inch thick; cut into 1 inch squares. Sprinkle with 2 Tbls. of the soy sauce, white pepper and 1 Tbls. of the cornstarch. In a cup, mix chicken broth with remaining soy sauce and cornstarch; set aside. Drain Chow Mein vegetables and set aside. Heat oil in large skillet or Wok. Add chicken; stir-fry 3-4 minutes or until opaque. Stir in fresh vegetables (mushrooms, celery, carrots, green pepper). Add chicken broth mixture, stirring constantly until mixture thickens. Add Chow Mein vegetables. Heat through. Serve over rice.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:54 PM in Recipes
    Post # 10
    RE: Msrecipe (Dottie)
    Saw this in the newspaper a few years ago and tried it and because it is so easy with very few ingredients it became a favorite. Taste likes you slaved all day cooking. Yummy for your tummy.

    Crock Pot Boneless Spareribs
    (serves 6)

    4 lbs. boneless, country style spareribs, cut bite-sized
    1 cup bottled Heinz original BBQ sauce (mine came in a plastic type ketchup bottle but can use your favorite brand)
    2 cups Wesson Jiffy Barbeque sauce (recipe included in this thread)
    1 medium sliced onion
    Salt and Pepper

    Sprinkle spareribs with salt and pepper. Broil the ribs for 15 minutes to brown.
    Place onions at bottom of crock pot, add the ribs. Combine two BBQ sauces and pour over ribs.
    Cover and cook on low for 8 - 10 hours, or cook on high for 4 to 5 hours.
    Serve over rice or buttered noodles. Quick, satisfying, and great eating as a “leftover”, too. We usually have leftovers because I deliberately make the recipe amount even though there is only two of us eating.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:57 PM in Recipes
    Post # 11
    RE: Msrecipe (Dottie)
    One of the best, tastiest, easiest recipes I have. Enjoy.

    COCONUT MACAROONS
    (Simply the best !!!)

    1 1/3 cups flaked coconut
    1/3 cup sugar
    2 Tablespoons flour
    1/8 teaspoon salt
    2 egg whites (unbeaten)
    1/2 teaspoon vanilla extract

    In a small bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees for 18-20 minutes or until golden brown. Cool on wire racks.
    Yield: approximately 18
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 3:59 PM in Recipes
    Post # 12
    RE: Msrecipe (Dottie)
    An ice-cream treat that I always like to have handy in our frig. Sooo good as some of us chocoholics would say.

    Chocolate Fudge Sauce

    1 12 oz. pkg. semisweet chocolate pieces
    2 Tbls. butter or margarine
    1/2 cup hot water
    1/2 cup sugar
    few grains of salt
    1/2 cup light corn syrup
    2 tsp. vanilla extract

    Combine chocolate pieces, butter and hot water in a medium saucepan. Place over low heat and stir until chocolate is melted and mixture is smooth. Add sugar and salt. Cook and stir until sugar is dissolved. Remove from heat. Stir in corn syrup and vanilla and stir to blend well. Serve hot over ice cream, pudding or cake. Makes 3 cups. Refrigerate leftover sauce. This keeps well in the refrigerator for months, if it lasts that long. To use after refrigerating, just scoop desired amount into a microwave safe dish and reheat to liquid stage and then pour over dessert item.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 4:02 PM in Recipes
    Post # 13
    RE: Msrecipe (Dottie)
    Have more to post but must stop and rest, make dinner, enjoy the sunshine that has finally come to CT. Will continue later.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 7:13 PM in Recipes
    Post # 14
    RE: Msrecipe (Dottie)
    This will get rave reviews when you bring it to a party or serve it at your own social event. My dear SIL gave me the recipe many years ago and it is one of the most requested during family gatherings.

    Layered Hot Mexican Dip

    1 can refried beans
    1 16-ounce package bulk sausage (Jones, Parks, etc.)
    1 package Longhorn (or other cheddar) cheese, shredded (1 1/2 cups)
    2 small can green chilies (diced small)
    1 jar hot green pepper rings
    1 large jar Taco sauce (hot, medium, or mild)
    Sour cream (optional)
    Nacho Corn Chips

    Spread refried beans in a 9” x 13” pan. Saute sausage until cooked, then drain on paper towel. Sprinkle cooked sausage over beans. Add layer of cheese, chilies, and pepper rings over sausage. Top with Taco sauce. Bake at 400 degrees until bubbly, approximately 20-30 minutes. To serve, scoop dip with Nacho chips and have bowl of sour cream available for those who desire to top off the chips.

    The “hotness” of this dip may be varied by the use of hot, medium or milk blends of the sausage, chilies, pepper rings, and Taco sauce.

    Note: 2 8” x 8” pans may also be used. This also freezes well, but defrost before putting in oven to heat.
    False
  • northern Connecticut
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    Posts: 2,805
    Reply Posted: Jun 23, 2003 7:15 PM in Recipes
    Post # 15
    RE: Msrecipe (Dottie)
    My DD passed this on to me while she was in college. Don't know her original source but we enjoy it when we want to splurge on the calories.

    Brooklyn Cheesecake

    16 ounces ricotta cheese
    16 ounces cream cheese
    1 1/2 cups sugar
    4 eggs
    juice of one-half lemon
    1/4 teaspoon vanilla
    3 Tablespoons cornstarch
    3 Tablespoons flour
    1/4 cup melted butter
    2 cups sour cream

    Blend together ricotta, cream cheese and sugar. Beat in eggs, one at a time; add lemon juice, vanilla, cornstarch, flour and butter and mix well. Blend in sour cream and pour into a buttered 10-inch springform pan. Put in a cold oven, turn temperature to 325°F. and bake one hour. Turn off oven and leave cake in oven for 2 hours. Do not open oven door while cooling. Remove cake from oven and finish cooling.

    False