Recepe's From Bavarian Inn

Dorothy's Most Requested Recipes
A tiny 85 year old woman still works six days a week making these.
Dorothy's Recipe of the Month
Blonde Brownies

1 cup sifted flour
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
½ cup chopped nuts
⅓ cup oleo
1 cup brown sugar
1 tablespoon hot water
1 egg
1 tablespoon vanilla
½ package (3 ounce) chocolate chips

Sift together flour, baking powder, soda and salt. Add nuts. Mix well and set aside.

Melt oleo in saucepan. Remove from heat. Add brown sugar and hot water. Cool. Add egg and vanilla. Blend.

Add flour mixture mixing well. Spread in greased 9x9x2 inch pan. Sprinkle chocolate chips on batter. Bake at 350 for 20-25 minutes.

Sweet Sour Navy Bean Salad
1 pound (2 cups)Michigan Navy Beans
1 1/4 cups celery, diced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup vinegar
1/2 cup Italian dressing
(or any oil and vinegar dressing 1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon paprika
3/4 teaspoon Frankenmuth All Purpose Seasoning (or other all purpose seasoning)
1/2 teaspoon salt
1/4 cup diced pimientos
Soak beans in 6 cups of water for up to 8 hours (or overnight in the refrigerator). Drain and rinse. Combine with 6 cups fresh water and simmer for 1 to 1 1/2 hours or until tender. Drain, cool, then add remaining ingredients. Chill in refrigerator about 4 hours before serving. Serves 10-12

Apple Kuchen
1/2 cup butter or margarine
1/4 cup sugar
1/4 teaspoon vanilla
1 1/4 cups all-purpose flour
2 3-ounce pkg. cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups peeled & chopped apples
1 1/2 cups peeled and thinly sliced apples 2 tablespoons apple juice
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/2 cup rolled oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup butter or margaine
In a bowl, combine 1/2 cup butter, 1/4 cup sugar and 1/4 teaspoon vanilla. Gradually beat in 1 1/4 cups flour. Press crumbly mixture onto bottom and up sides of a 9-inch pie plate. Bake in 350º oven for 5 minutes. Cool.

Beat cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla until combined. Beat in egg. Pour over crust. Mix apples, apple juice, 1/4 cup sugar, 2 tablespoons brown sugar, cinnamon and lemon juice. Spoon over cheese. Bake in 350º oven for 45 minutes. Combine oats, 1/3 cup flour and 1/3 cup brown sugar. Cut in 1/4 cup butter or margarine to resemble coarse crumbs. Sprinkle over pie. Bake for 15 to 20 minutes more. Makes 1 pie.

Bavarian Inn Creamy Cucumber Salad
Mix 1 Tbsp. Salt and
2 ½ pounds cucumbers.
Let stand 3 hours in
refrigerator. Drain in
colander 1 hour
In refrigerator. Juice
½ cup granulated sugar
¼ tsp. Onion powder
1/8 tsp. Garlic powder
4 Tbsp. Ivory Jel
½ cup salad dressing
½ cup vinegar
½ cup half and half cream
Mix dry ingredients. Stir salad dressing into dry mixture. Add vinegar and
cream. Pour juice over drained cucumbers and mix. Garnish with red
peppers. Serves 10.

What We've been eating

Robyn has been consulting with a food lady. One great suggestion I am going to put into place is menuing. Ness has menu's. I remember the blackboard. We never have. Every day is the question..What's for dinner?

You can but stuff on SALE, stock up and save on groceries rather than buying every day...Much easier to do now that the kids are older.

Rob's lady says to write down all the types of meat, then simply put THAT on the calendar to start with.
Chicken, beef, Pork, pasta, Turkey, Ham, Then..What about Casseroles? What about Soups?

Chicken: Baked Chicken, Chicken legs, Chicken with rice, Chicken Strips, Chicken Kievs



Beef: Burgers, Burritos, Chuck Roast, Barbeque Beef, Steaks, Meatloaf, Meatballs,

Turkey:

Ham: I don't think I've ever baked a whole ham. I use Turkey Ham for Sandwiches while on road trips. We use sliced ham for lunches. But a whole ham? Wierd..just haven't done it.

SOUP: Turkey Noodle, White Bean Chicken Chili, Tomato, Don Potato, Regular Chili

Pasta: Spaghetti, Alfredo, Manicotti, Lasagna, Mac and Cheese,

Salads: Big Salad, Taco Salad, Coleslaw

Potatoes: Baked, Scalloped, Mashed, Cut up-Microwaved then baked, French Fries, Tater Tots, twice baked,

Pizza: Regular, English Muffin Pizzas, Chicken W/Peanut Sauce, Black Bean Pizza,

Any other ideas?

PORK CHOPS

PORK CHOPS

1. 1/2 teaspoon dried thyme
2. 1/2 teaspoon dried sage
3. 1/4 teaspoon salt
4. 1/4 teaspoon pepper
5. 4 boneless pork loin chops
6. 1 tablespoon butter
7. 1 tablespoon olive oil
8. 1/4 cup seedless raspberry jam
9. 2 tablespoons orange juice
10. 2 tablespoons white wine vinegar
11. 4 sprigs fresh thyme

1. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Best Ever Mac Salad

YUM is all I can say...Unusual, light, and YUM..oh...I said that already?
CHAR MAC SALAD
1# Spiral Macaroni
2/3 cup oil-Coat drained pasta, mix together

1 1/2 c sugar 1 tsp Accent
1 1/2 C Vinegar 1 tsp salt
1/2 tsp garlic powder 1 TBS parsley
2 TBS (wet yellow) Mustard 1/2 tsp pepper

Slice THINLY (THIN!!!) 2 cucumbers and 2 medium onions (THIN!!)

add to warm pasta, Refridge 4 hours before serving. Is GREAT leftovers...and YUM!

Freekin Fab Forty Clove Chicken, TBO, Apple pie

Yes This is one of our TBO recipes. Whats a TBO? ...well its a TASTE BUD ORGASM.
Yes. Your mouth..just can't STAND it...and you have to give it up.

Twenty years ago Hub and his sister made a chicken stuffed with 40 garlic cloves. I recreated it last night. I Cleaned the chicken well. I wish I would have had the time to kosher it (cover it with salt and let stand for a couple hours then rinse off) but I didn't.
SO
We recently got a JUG o' Garlic from Gordon foods. This is THE WAY TO GO BABY!--they are cleaned, not in oil or anything. Beauties!! I stuck a small onion in the neck of the chicken, coated the garlics with Olive Oil and added a bunch of Rosemary. I stuffed the scrawny birds FULL of Garlic cloves. I even tucked a couple cloves under their little Chicken wings so they have Garlic armpits!! There are a lot of recipes floating around out there, James Beard doesn't use whole chickens, he uses thighs and legs, but most use Thyme, Or Rosemary. ("[This is] a Provençal recipe that I taught for years in my classes," Beard said, "and one that never failed to astonish the students because the garlic becomes so mild and buttery when it's cooked through!")


I put both birds in a TALL oversized pan.
Do yourself a favor...INVEST in Restaurant grade pots and pans. You will never go back!
I sealed the pan with saran wrap (we buy the large commercial type at Gordons-its cheaper, is thicker and WONDERFUL-and lasts about a year).

Then, I put the Pan lid on. I sealed THAT lid with foil.
One other option that was done way back in the day before foil-is to Seal the pan lid with biscuit dough. You want the pan SEALED so the steam is pushed back into the meat, and infuses its wonderfulness throughout. (ITS OK TO USE SARAN WRAP IN THE OVEN AT LOW TEMPS...REALLY TRUST ME ON THIS!!)
I baked it at 275 for about 4 hours, but then it needed another hour at a higher temp....it got Golden deliciously brown, and the garlics When its done right...are mushy.Make a PRODUCTION out of the unveiling of the Meat. ITS A SHOW!!! Have everyone leaning in to SMELL the wonderousness that you created!!
Be sure and have a loaf of french bread to MASH the mushy garlics on. The juice makes wonderful gravy for those mashed tatos you made, or the thick homemade noodles. Live life on the edge--throw a couple of those bad boy garlic cloves in with your sauce.

THEN for dessert, I made "Ree's apple pie". I cheated and just used store bought crust, made my middle girl do the topping. I have so got the girls trained, I just told her what to start to do and she did it without knowing what we were making. I"m a Mean mom like that!! She cut in the flour and butter like a pro, was confused when I added the brown sugar and oats! TRY THIS PIE. It is VERY good. And don't skimp out on the nuts (I used walnuts instead of pecans because that is what I had) and DON'T miss out on the Caramel dressing!!! My family is NOT big on desserts, we usually have such great main meals we don't' eat dessert. BUT THIS!! Plus we added that kind of Ice Cream with the brown Nilla bean flakes it it!! YUM . This EVERY member of my family said needs to go into our family cookbook. That..and the Garlic chicken.

http://thepioneerwomancooks.com/2007/12/scrumptous---and_i_do_mean_scrumptous---apple_pie.html

Favorite of late: SALAD

I've made this about 5 times in the last two weeks, and I can't BELIEVE how many comments..ALL POSITIVE I got.
Main ingredients: Bag of whatever blend of salad on the bottom of the bowl, then a bag of CLEANED and deveined spinach-I just fold over the edges of the leafs, and rip out the big vein
We had some left over Baked WHOLE garlic cloves,-bought a LARGE container of peeled garlics..oh my GAWD these are great! Fresh, peeled and QUICK. Coated the cloves with olive oil one time and baked them about an hour and a half...turned to Mush and were great. Tonight...ran out of the baked ones, so I sort of deep fried some- Corn oil in Cast iron pan, and cooked them till deliciously brown color...crispier than the baked, but a nice variation.
then..Toasted sesame seeds
Sunflower seeds..LOTS
Cashews or Almonds (If using almonds I toasted them--sliced or whole)
and a BUNCH of Mandarin oranges.
I layered it out..and man was it BEAUTIFUL.
Dressing recipe is here...EASY and CHEAP to make at home!! Also used one time a bottle of Marzetti's Spinich salad dressing- it was good, but $$ and not quite enough.


SESAME DRESSING
1 1/2 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. vinegar
2 t. soy sauce
3 T. onion juice or 1/2 c. chopped onion (sometimes I leave this out)
2 c. salad oil
3 T. toasted sesame seeds
(sometimes I just put the sesame seeds RIGHT ON The salad..makes a pretty combination)

In a food processor or blender combine sugar, mustard, salt, vinegar and soy sauce on medium speed for about 20 seconds or until completely blended. Add onion juice or onions. Blend until smooth. With the motor running on low speed add oil slowly in a thin, steady stream. Mix until thickened. Pour into a refrigerator container and stir in sesame seeds. Cap tightly and refrigerate to use within 1 month.(get real, I use it till it is gone)