Wiener Schnitzel

4 chicken or veal cutlets

2 eggs

salt

flour

bread crumbs

olive oil

lemon

Wrap each cutlet in wax paper and pound the cutlet making it as even as possible but not too thin.  toss the cutlets into a bowl where you placed about a cup or two of flour.  In a second bowl mix the two eggs and in a third bowl some bread crumbs.  Making sure you cover the cutlets thoroughly in flour then into the eggs and finally the bread crumbs.  In a non stick pan with the olive oil heated place two cutlets at a time and cover.  After a few minutes flip and cook until brown on both sides.  Cook other two cutlets the same way then place all the cutlets into the frying pan and keep at the lowest setting for 10 minutes then serve.  Sprinkle lemon juice over cutlet.

Cinnamon bread french toast casserole

1 loaf of cinnamon swirl bread cubed

6 eggs

3 cups 1/2 and 1/2

2 tsp vanilla extract

Confectionery sugar

Maple syrup

In a greased casserole dish place cubed bread.  Beat the eggs and combine with the 1/2 and 1/2 and vanilla then pour this mixture over the bread.  Cover the dish and set in the refrigerator for an hour or overnight then when ready bake at 350 for 45 minutes.  Uncover and sprinkle with the confectionery sugar and maple syrup.

Breakfast Greek Quiche

1 medium tomato diced (may substitute 1/2 yellow pepper and 1/2 red pepper)

1 medium onion

2 tbsp butter

6 eggs

1 cup feta crumbled

1 cup 1/2 and 1/2

1/4 tsp black pepper

1 unbaked pie shell

Most frozen pie shells come in packages of 2 so double the recipe and freeze one for later.

Preheat oven to 350

Saute tomato and onion in butter and then spread evenly in a pie shell.

Cove with feta cheese

In a bowl combine eggs and 1/2 and 1/2 mix and then pour into pie shell

Top with a few thinly sliced tomatoes

Bake for 40 minutes

Braised Chicken and Spinach

1 lb bone-in chicken

1/2 tsp thyme

1/8 tsp pepper

2 Tbsp butter

1 Chopped onion

3 Cloves chopped garlic

1 & 1/2 cups chicken broth

1/4 cup white wine

1 12 oz of baby spinach leaves, washed

Season chicken with thyme and pepper.  In frying pan place chicken and brown on all sides, then add onion and garlic cover and cook for 5 minutes on medium.  Remove chicken add broth and wine to mix and bring to a boil.  Add chicken back to pan, cover and simmer for 10 minutes, stirring occasionally until chicken is done.

Thanksgiving Roasted Green Beans

1 pound trimmed french green beans

1 tbsp Dijon mustard

1 tbsp whole grain mustard

1 tbsp olive oil

Boil/microwave green beans for 5 minutes. 

Pre-heat oen to 450 degrees.

Drain.  Mix beans, mustards, and olive oil together in a large baking dish until the beans are evenly coated.  Spread beans in an even layer on a baking sheet and roast for 20 to 30 minutes or until the tips of the beans start to brown

Mom's Winter Soup

One half pound of link sausage cut into half inch pieces

1 cup of chopped onion

1 clove garlic, crushed

3/4 cup green pepper chopped

3 cans beef broth

2 cups water

3/4 cup of sliced celery

8 oz of carrots

8 oz of green beans

8 oz corn

8 oz red kidney beans

1/4 cup chopped parsley

1 bay leaf

1 tsp thyme

3/4 tsp basil

1/3 tsp pepper

1/2 cup elbow macaroni

Brown sausage add onion, garlic, and green pepper in a large enough pot to hold all ingredients and saute for 5 minutes in butter.  Add all ingredients except macaroni and bring to a boil then simmer for a few hours.  Add elbow macaroni 30 minutes before consuming.

Chocolate Butter Cookies

I never remember him making these but they are delicious.

1.2 cup sugar
3/4 cup softened butter
1 egg yoke
1 teaspoon of almond extract
1 and 1/2 cup flour
1/4 cup cocoa

Pre-heat over to 365
Combine all except flour and cocoa. Beat for 3 to 4 minutes until fluffy. Add flour and cocoa and mix for 2 to 3 minutes. Shape as desired or use a cookie press. place 1 inch apart on a cookie sheet cooking in the oven for 7 to 9 minutes. Cool and decorate with chocolate chips or colored sugar sprinkles, etc.

Spud Pancakes

I'm not sure of the origin of the word "spud" but that was the term my father often used for potatoes. These are a lot like German Potato Pancakes.

2 pounds of spuds
2 eggs
2 tbs. flour
2 tbs. chives or onions
salt and pepper.

Soak the potatoes in cold water for 30 minutes then dry them.
Shred or grate the potatoes in a bowl. Add the eggs, flour, onions and mix together with hands. place on some waxed paper in a pancake shape.
In a frying pan melt a pat of butter and place a little oil and simmer pancakes about 5 minutes each side -- should turn a light brown.

Leek & Potatoe (sic) Soup

My father always misspelled potato placing the "e" on the end. Many of you will remember a vice president that did the same - much to his embarrassment and dismay. While his spelling was not on the mark his soul always was.

2 to 3 large potatoes cubed
1 and 1/2 pound of leek
1 onion
2 stalks of celery
1 tbs. butter
2 quarts chicken broth
2 cups half and half
salt and pepper
Chopped chives for garnish

Chop the leeks, onion, and celery and saute in the butter until soft. Add stock and potatoes and cook until potatoes are done.
Remove from heat and let cool. Put ingredients in a blender and puree on rough for a short time. Retun to pot, add half and half then reheat -- do not boil.
Season to taste.
Add chives to garnish.

Grandpa Bauernfeind's Split Pea Soup

My father loved splt pea soup but I can only remember a few times my mother making it -- I think this was one of his things...


16 oz split peas
1 or 2 smoked ham hocks
1 large onion
2 tbs chicken bullion
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp pepper
1 large bay leaf
1 and 1/2 cups of sliced carrots
1 cup celery
1 large potato diced

Rinse off peas
In a large pot put 7 cups of water and peas bring to a boil then tun of and let stand for 2 hours
Drain
With peas in same pot put in 3 quarts of water, ham hocks, on on, bullion, and spices.
Heat and then simmer uncovered for 1 and 1/2 hours.
Remove hocks, trim meat off hocks and put meat into pot and discard remains.
Add carrots, celery, and potatoes -- simmer uncovered an additional 2 and 1/2 hours to desired thickness. Use a little corn starch mixed in a 1/4 cup of cold water to dissolve to thicken if necessary.

Cucumber and Tomato Summer Salad

If vinegar is something you can't stand, pass on this one. But if you love 'cukes and tomatoes, this salad keeps in the 'frig and you can keep adding to it all summer long!

6 Cucumbers
2 Onions
2 Bell Peppers
Balsamic Vinegar
Garlic Vinegar
Olive Oil
Garlic Salt
Italian seasoning

Clean and slice up the cucumbers, onions, and peppers. Combine into a bowl or container with a lid you can store in the refrigerator. Pour in about a quarter cup of garlic (or thyme) vinegar and about half a cup of balsamic vinegar, three glugs of olive oil and stir. Use just a little garlic salt and add enough water to come close to covering the mixture. Stir in some italian seasoning and refrigerate. As soon as it is cool it is ready to eat. As the combination gets less just add to the mixture al summer long.

Summer Squash

This includes that weed growing zucchini that every junior farmer in the world grows and does not realize how much yield there is from a few lousy plants!
FIrst of all the trick is to cook only those squash that are not too big ( say over 14 inches in length, nor too small 5-6 inches) The rest -- toss in the woods.


10 Summer squash
Carotino oil
Olive Oil
Parsley flakes


If you have more than the Pope needs -- say 30 of them, cover them in a newspaper and place in paper bag (no plastic) in a cool dark place right next to your mother-in-law. Keep 10 out.

Wash them with cold water, peel them but not completely -- leave some stripes of skin to hold them together better - then cut off the tips. Slice them into 1/4 inch slices and place in a large bowl.
Take 2 onions and peel and slice them -- not too thin or they will fall through the grill later -- place them in a bowl with the squash.
Cut up one or two bell peppers - your choice - slice and place in bowl as well.

Use about one "glug" of olive oil and three glugs of "Carotino" cooking oil. Carotino is a blend of Canola and Red Palm Fruit oil that is cholesterol free and contains no trans fats. It will stain the squash orange a bit, but that is what you want to make sure when you are stirring it up that everything gets coated. Shake a little parsley flakes on the mixture, stir, and cover. You can leave it sit for a day or two before use.

When ready grill the mixture. It takes a bit of patience flipping the individual squash and you will lose some to the grill (if you have an old grill grate you can cross the grates to prevent much loss) Once browned a bit they are essentially ready to eat. So if you are grilling out, cook these first and then place them on a back area or higher grill surface so they will stay warm but not cook too much more and then add the meat to cook.

Extra leftover? Warm up in a non-stick frying pan.

Mahi-Mahi

Fish has never been our best meal but this fish is easy and taste good with these ingredients.
Two frozen mahi steaks
1/4 cup soy sauce
1/4 cup oil
4 tbs garlic or thyme vinegar
1 tsp onion powder
1 tbs of Ms Dash salt free spicy
1/4 tsp Morton lite salt


Soak the mahi in the combination of all the ingredients. Take the frozen mahi and let soak in a bowl until defrosted. Can hurry things along a little by placing the the microwave on the lowest power setting to help defrost but not cook.
Turn them over continuously so that they absorb the dark color. Pour a little of the liquid into a non-stick frying pan and heat the pan until the fluid is steaming then add the mahi and the remaining liquid into the pan. Cook on medium high for approximately 10 minutes, flipping until all the liquid is gone and the fish flakes with a fork.

Crepes - French style

For the Crepes:
• 2 large eggs
• 1/2-cup water
• 1-cup whole milk
• 1-cup all-purpose flour
• 1/2-teaspoon salt
• 2 tablespoons granulated sugar
• 1/2-teaspoon vanilla extract
• 3 tablespoons unsalted melted butter, (plus extra for greasing pan)

Filling Ideas/Options:
• Strawberry jam (or any other good jam)
• Lemon or lime and powdered sugar
• Green apple slices and aged cheddar
• Nutella and banana slices
• Chocoate
• Cajeta (caramel)

Directions:

1. In a blender, combine all of the ingredients and blend until smooth, about 15 seconds, stopping halfway through to scrape down the sides with a rubber spatula. 

Cover the mixture and refrigerate anywhere from 2 hours to overnight 

2. Heat a 9-10 inch nonstick skillet or crepe pan over medium-high heat and brush with melted butter. (If the pan is hot enough, the butter should sizzle upon contact) 

4. Pour 1/3 cup of batter into the center of the hot pan and immediately swirl to coat evenly with batter.

5. Return the pan to the heat and cook for 45 seconds, or until golden brown; using an icing spatula or butter knife, loosen the crepe around the edges; flip and continue cooking another 20-30 seconds. 

Cool crepes on a rack for a few minutes before stacking on a plate. At this point they can be filled and eaten or wrapped tightly and refrigerated or frozen until use. 

6. To serve; spread about ¼ cup of filling evenly over one half of a crepe and fold in half (or roll up burrito style). To serve warm a large number of crepes, place seam-side down in a baking dish and heat 5-7 minutes at 350F. 

Tater Tots Casserole

1 Bag of frozen broccoli cuts (or green beans)
1 can cream of celery soup
1/2 cup milk
2 small onions
1 clove garlic
3/4 - 1 lb of ground beef
1 bag of frozen tater tots (You can also substitute any type of frozen potato product)
Some shredded cheddar and mozzarella cheese

Cook the broccoli in the microwave
Crisp the tater tots in the oven
Brown the meat in a skillet with the onion and garlic chopped up
Combine the can of soup with milk and Ms Dash table seasoning

When meat is browned (use organic lean beef if possible) pour the soup and spice mixture into the frying pan.

In a casserole dish spray the dish with Pam. Place some tater tots on the bottom, then a layer of veggies, then the beef. You should be able to do another layer of these ingredients then top with a layer of tater tots -- so make sure you spread them out. Then sprinkle some sharp cheddar cheese and mozzarella cheese on the top. Bake at 350 for 45 minutes.

Finally - Skinless/boneless Chicken with taste!

4 Chicken Breasts - halved, skinned, boneless - organic
2 fresh limes
3 cloves of garlic
1/4 tsp Garlic salt
1 tsp Ms Dash salt free spicy
1/2 tsp of dried red pepper
1/4 cup extra virgin olive oil
Carotino cooking oil (Canola and red palm oil)

Cut limes in half and squeeze juice into a large mixing bowl. Then using a spoon tear out as much of the pulp that you can and put that in the bowl as well. Chop up the garlic and put it along with the Ms dash, garlic salt, red pepper, and olive oil into the bowl and mix together. Take the chicken and cut it into one inch strips placing them in the bowl as you do this. Mix it all together, cover and put in the refrigerator over-night.
To cook cover the bottom of a large skillet with the oil cover and cook slowly until brown on each side. Just cook one layer at a time. When ready to serve place a tablespoon of medium salsa on each slice!

Tater Tots Cassarole

 Pound of frozen green beans

Can of cream of celery soup

one medium onion and two cloves of garlic

Large bag of tater tots

Bake tater tots until they are a little crunchy

put the soup in  a bowl and add a half a cup of milk and salt and pepper

Brown the hamburger meat, drain, add the soup mix to the meat.

In a medium large to large casserole dish place a layer of tater tots at the bottom of the dish, then meat then green beans and repeat.  Last layer should be tater tots.

Cover with a mixture of shredded cheddar cheese and shredded mozzarella cheese.

Bake at 350 for at least 90 minutes