Designed by Rachel Racicot --- Compiled by Ane Hornibrook

The Nodaway Chalet Cookbook Designed by Rachel Racicot --- Compiled by Ane Hornibrook

Table of Contents Breads...5 Soups...9 Salads...13 Sides...17 Entrees...21 Desserts...25 Index...28

Breads Image courtesy of Suat Eman/FreeDigitalPhotos.net

Fruity Crepes 2 T. melted butter 1 c. milk 4 eggs 2 T. sugar dash of salt 1 c. flour (½ wheat, ½ white) Mix all crepe ingredients except the flour in a blender. Add flour gradually while mixing at a high speed. Heat electric fry pan at 340 degrees. Generously grease pan with butter. Makes 10 crepes. Fill with any fruit you like: bananas, blueberries, strawberries, cherry pie filling, strawberry freezer jam. Sprinkle powdered sugar on top. Bread Sticks 1 pkg. yeast 1 T. milk 1 t. garlic salt 1 ½ c. warm water 1 T. honey 3 ½ c. flour or more Let yeast rise in ½ c. water. Combine water, yeast, milk and honey. Add dry ingredients. Roll any size of bread sticks. Place on greased cookie sheet. Melt butter and brush on top with Lawry s salt and parmesan cheese. Bake 400 degrees for 15 minutes. For top of bread sticks: ½ c. butter Lawry s seasoning salt Parmesan cheese 6

Light Refrigerator Rolls 1 c. shortening ¾ c. sugar 2 t. salt 1 c. boiling water 2 t. active dry yeast ½ c. lukewarm water 4 eggs 8 c. flour 1 c. cold water In a very large mixing bowl, cream together shortening, sugar, and salt. Add boiling water and stir until mixture is smooth. Soften yeast in lukewarm water, and then add to shortening mixture which has cooled to lukewarm. Beat eggs and add, then add flour alternately with the cold water and stir until dough is well combined and smooth. Lightly grease top of dough and cover tightly. Place refrigerator overnight. When ready to make rolls, knead desired amount of dough and shape into rolls. Let rise until double in bulk: 2-3 hours. Bake at 400 degrees for 12 minutes or until brown. Makes about 5 dozen rolls. Can be made a day or two ahead and refrigerated. German Pancakes 6 eggs 1 cup flour 1 cup milk ¼ tsp. salt Melt 4 tsp. butter in oblong pan while oven preheats to 450 degrees. Watch that the butter doesn t burn. Pour batter in. Bake 20 minutes or until golden brown. Serve with lemon juice, strawberry jam, and powdered sugar. 7

Soups Image courtesy of Rakratchada Torsap/FreeDigitalPhotos.net

Corn Chowder ½ c. diced green pepper ¼ c. sliced onion 2 T. butter 1 large can evaporated milk 2 c. (1 #3 can) cream-style corn Brown green pepper and onion in butter in heavy skillet over low heat for 3-4 minutes. Add milk and corn. Simmer over low heat to just below boiling (about 10 minutes). Can add curry to season. Also can cook bacon and crumble. Cook peppers in onion in bacon grease. Cream of Broccoli Soup 2 T. butter 1 onion, finely chopped 4 cups chicken broth 1 lb. chopped broccoli florets 2-4 medium potatoes peeled and diced ½ c. light cream of half and half Salt and pepper Heat butter and cook the onion gently for 5 minutes. Add the broth and potatoes. Cover and simmer for 15 minutes until potatoes are tender. Add the broccoli and cook until tender. Puree soup in food processor and return to the sauce pan. Add cream, season with salt and pepper. 10

Corn Chowder 1 meaty turkey frame 1 med. onion quartered 3 med. tomatoes, quartered 1 t. dried thyme ½ t. dried oregano 8 cups fresh vegetables celery, carrots, onion, broccoli, cabbage, cauliflower, etc. 1 recipe old fashioned egg noodles Place turkey frame in a large dutch oven or kettle with 5 quarts of water, onion, and 4 tsp. salt. Bring to a boil. Reduce heat and simmer covered for 1 ½ hour. Remove frame. Cool. Remove meat from bones. Return to broth. Add seasonings and vegetables. Being to boil and simmer for 45 minutes. Add noodles. Boil 15 minutes. Makes 12 servings. Old Fashioned Egg Noodles 1 beaten egg 2 T. milk 1 ¼ c. flour In mixing bowl combine egg, milk, and ½ t. salt. Add enough of the flour to make a stiff dough. Roll dough thinly on floured surface. Let stand for 20 minutes. Roll up loosely. Slice ¼ wide. Unroll. Cut noodles. Spread out. Let dry for 2 hours. Use in turkey frame soup. 11

Salads Image courtesy of Grant Cochrane/FreeDigitalPhotos.net

Frozen Pink Salad 1 8 oz softened cream cheese ½ cup sugar 11 oz. Cool Whip 9 oz. thawed frozen strawberries sliced 2 bananas diced 1 small can pineapple tidbits drained Mix cream cheese, sugar, and Cool Whip well. Fold in fruits. Freeze in loaf pans (or any shape pan). Sometimes I leave out the pineapple and add raspberries or more strawberries. Frog Eye Salad 1 cup sugar 1 T. flour 2 beaten eggs 1 T. oil 1 pkg. macaroni 2 9 oz cool whip 2 ½ c. pineapple juice 2 ½ t. salt 1 T. lemon juice 2 cans pineapple tidbits 3 cans mandarin oranges 1 can crushed pineapple Combine sugar, flour, ½ t. salt. Stir in pineapple juice and eggs. Cook until thickened. Add lemon juice and cool. Cook macaroni for 8 minutes. Add oil and drain. Rinse and cool. Combine egg mixture and macaroni. Refrigerate in airtight container overnight. Add fruit (drain pineapple tidbits and oranges, but not crushed pineapple). Add cook whip. You may substitute other fruits. 14

Bibb Lettuce Salad 1 cup pecan halves 1 T. light corn syrup 1 T. honey 4 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces (I have used leaf lettuce as a substitute). 6 T. Late Harvest Riesling Dressing (see below) Salt and freshly ground pepper 3 ounces blue cheese, crumbled 2 ripe Anjou pears, peeled, cored, and cut into matchstick-size pieces Position a rack in the center of the oven and preheat to 350 degrees. Spread the pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of the syrup and are glazed, about 5 minutes. Remove from the oven and cool slightly. Separate the pecans that are sticking together and cool completely. Toss the lettuce with the dressing in a large bowl and season to taste with salt and pepper. Divide among 6 plates. Sprinkle equal amounts of the cheese, pears, and nuts over the top of each salad. Serve immediately. Walnut and Late Harvest Riesling Vinaigrette 1 T. mayonnaise 2 T. Laurent de Clos Walnut Mustard or Dijon mustard 1 clove garlic ¼ c. Cuisine Perel Late Harvest Riesling vinegar (or rice vinegar) 1 c. extra-virgin olive oil Salt and freshly ground pepper Put the mayonnaise, mustard, and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up the 3 days ahead, covered, and refrigerated.) 15

Sides Image courtesy of Grant Cochrane/FreeDigitalPhotos.net

Holiday Cheese Ball 3 8 oz. packages of cream cheese 1 c. diced ham 2 T. horseradish 2 T. prepared mustard Mix with beater. Form into balls. Roll in nuts (1 ½ -2 c. semi fine walnuts) and refrigerate. Eggplant Patties 1 large or 2 medium eggplants 1 egg Salt & pepper 3-4 T. milk 1 t. baking powder Flour (enough to make batter) Peel and chop eggplants and steam until tender. Drain water off and mash. Mix with egg, salt, pepper, baking powder, milk, and enough flour to may a batter the consistency of pancakes. Drop into a skillet of hot grease and fry on each side until golden brown. Spinach Dip 10 oz. frozen, chopped spinach (squeeze out all moisture) 8 oz cream cheese 1 C. mayonnaise 1 pkg. Knorr Vegetable Soup mix 2 green onions, chopped 1 small can water chestnuts (opt.) Mix all ingredients except spinach, and then add mixture to spinach. 18

Mashed Potato Casserole 4 lbs. Yukon Gold potatoes, peeled and cut into ¾ chunks 8 oz. light cream cheese, cut into pieces, at room temperature 1 cup (4 oz.) shredded Cheddar cheese 2/3 cup milk 2 T. unsalted butter 2 T. chopped fresh chives Salt and freshly ground pepper Position a rack in the center of the oven and preheat to 350 degrees. Butter a 13 x 9-inch baking dish. Place the potatoes in a large sauce pan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot. Mash the potatoes until chunky with a hand-held electric mixer. Add the cream cheese, ¾ cup of the Cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining ¾ cup Cheddar. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Serve hot. (The casserole can be prepared, without the cheese topping, up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated though, about 45 minutes.) Green Pepper Chip Dip 1 large green pepper 1 8 oz pkg. of cream cheese Chop pepper in food precessor. Add cream cheese and blend well. 19

Entrées Image courtesy of Apolonia/FreeDigitalPhotos.net

Chicken Roll-Ups 2 8 oz. pkgs. cream cheese 2 T. mayonnaise 2 T. chives 2 cups cooked chicken breasts shredded Mix cream cheese and mayonnaise together. Add chives and chicken. Put dab of mixture on wide end of crescent rolls, roll up and seal edges. (Use two cans) Dip in melted butter and roll in seasoned bread crumbs. Bake 20 minutes at 350 degree oven. Serve with Chicken Gravy mix. Chicken Spaghetti Sauce 3 chickens boiled, boned, and chopped 6 medium onions 3 cups celery, chopped 1 ½ cups green pepper ¼ c. hot pepper (or red pepper to taste) 1 qt. tomato paste Celery salt, garlic salt, Worcestershire sauce to suite your taste Brown celery, peppers, and onion in oil. Add chicken broth, chopped chicken, and tomato paste. Add other ingredients and cook very slowly, keeping stirred, for approximately 3 hours. 22

Aunt Mickey s Cheese Fondue Cheddar Cheese ½ cube butter Sour cream or yogurt Canned milk (or regular) Melt butter. Add cheese and a little milk until melted. Removed and add sour cream or yogurt. Put in 2-3 bowls around the table. Serve with toasted bread, cauliflower, celery, green pepper, potatoes (cooked until firm), or small cooked meat chunks. Grammie s Quiche 3 eggs, slightly beaten 2 cups cream or 1 large can of evaporated milk 1 t. salt ½ lb. Swiss cheese cut small or shredded Optional: Onions, mushrooms, bacon, ham, spinach, and broccoli (cooked first) Season with cayenne and nutmeg (opt.) Mix everything together. Add other optional ingredients. Pour into pie shell. Bake 10 minutes at 450 degrees. Reduce heat to 325 degrees and bake for 20-30 minutes or until set. 23

Desserts Image courtesy of Adamre/FreeDigitalPhotos.net

English Toffee 2 sticks butter 1 cup sugar 2 ½ Tbsp. water 1 cup chopped nuts 1 to 1 ½ cups semi-sweet chocolate chips Cover bottom of 2 bread pans with nuts. (I use a more shallow pan the size of 2 bread pans.) Cook butter, sugar and water at high temperature stirring constantly until golden brown. (Soft crack stage 280 degrees) Pour over nuts. When hardens, but hot, drop chocolate chips over top. When they melt smooth out over top and cool. Sprinkle chopped nuts on top. When hardened break into pieces. Hot Fudge Sauce 1 ½ cups semisweet chocolate chips 1/2 cup margarine or butter 1 1/3 cup sugar 1 can evaporated milk In heavy saucepan melt chocolate pieces and butter. Add the sugar, gradually stir in milk. Bring to boiling; reduce heat. Boil gently over low hear for 8 minutes, stirring frequently. Remove from heat. Serve warm over ice cream. Makes about 3 cups. 26

Oreo Ice Cream Cake 2 large pkg. Oreos 2 ½ gallon ice cream 8 oz. Cool Whip Hershey s Syrup Cut Ice cream in ½ to ¾ in. slices. Layer ice cream, Cool Whip, syrup, and Oreos. Begin and end with Oreos. Freeze. Thaw slightly before serving if it s frozen hard. See s Fudge Put in large bowl: 3 pkgs. Chocolate chips 1 large jar marshmallow cream 2 c. nuts (I use peanuts roasted, unsalted) ½ lb. butter 3 T. vanilla In large saucepan bring to rolling boil stirring constantly: 1 13 oz. can evaporated milk 4 ½ c. sugar Salt Boil for 12 minutes at rolling boil stirring constantly. Remove from heat and pour over contents in bowl. Beat until smooth. Pour into large shallow buttered container and cover. Refrigerate overnight. 27

Index Aunt Mickey s Cheese Fondue 23 Bibb Lettuce Salad 15 Bread Sticks 6 Chicken Roll-Ups 22 Chicken Spaghetti Sauce 22 Corn Chowder 10 Corn Chowder 11 Cream of Broccoli Soup 10 Eggplant Patties 18 English Toffee 26 Frog Eye Salad 14 Frozen Pink Salad 14 Fruity Crepes 6

German Pancakes 7 Grammie s Quiche 23 Green Pepper Chip Dip 19 Holiday Cheese Ball 18 Hot Fudge Sauce 26 Light Refrigerator Rolls 7 Mashed Potato Casserole 19 Old Fashioned Egg Noodles 11 Oreo Ice Cream Cake 27 See s Fudge 27 Spinach Dip 18 Walnut and Late Harvest Riesling Vinaigrette 15