Recipes

Appetizers
 
Baked Crispy Sweet Beef
By ~ Gayle Crawford
Appetizer ~*~ Serves 4 ~ 6
Preheat Oven to 360*F to bake.


1 Tbl. Olive Oil
1 lb. Beef Loin
2 Tbl. Sugar
1 Tbl. Brown Sugar
1 Tbl. Soy Sauce
1 tsp. Black Pepper

Pound beef into flat pieces.
Cut into 1 1/2" wide strips with the grain.
Cut again into 4" strips across the grain.
Turn in oil to coat.

In seperate bowl mix together:
Sugars, pepper, and soy sauce.
Put meat slices in mix and coat well.
Let stand covered in refridgerator for at least 1 hour. Overnight if possible.

Preheat oven to 360*F.
Oil baking pan with olive oil.
Spread meat pieces on oiled pan.
Bake approximatly 25 to 30 minutes or until meat is thouroughly cooked. Not pink in the middle ~ but not too well done.

Serve with choices of dipping sauces you like.
I serve with sweet & sour, mustard, and ginger.

Make a day ahead * Store covered in refridgerator.

© Copyright 2002 Gayle Crawford

 

Soups
 
Gayle's Egg Drop Soup
by Gayle Crawford


Saute in butter carrot slices, onions until cooked, then add mushrooms, and peas in.

While sauteing stir in bowl, 1 beaten egg, 3 TBL. flour, and 1/2 cup cold water until smooth.

Add Chicken broth to pan of sauted vegetables bring to boil.

Drop mixture in bowl slowly from end of teaspoon into boiling chicken broth.

Sprinkle on minced parsley and chives.

Serve hot.

Eat with smile. :) And Chinese Noodles.

© Copyright 2002 Gayle Crawford

 

Salads
 
Finger Salads
Preheat Oven to 350* A great snack anytime


2-packages of Cresent Rolls
  Spread out on cookie sheet and bake according to package directions.

Mix Together:
1-8 ounce package of Cream Cheese
1 cup of Miracle Whip
1 tsp. Dill Weed
1 tsp. Garlic Powder

Cool Crescent Rolls and top with above mixture.

Shred:
Cauliflower
Celery
Broccoli
Carrots
Radishes
Green Onions

Top with assorted vegetables.
Top whole dish with Shredded Cheese and Bacon Bits.
Chill.
Cut into squares or triangles and serve.

© Copyright 2002 Gayle Crawford


Salad with Soy-Ginger Dressing

      Prep: 30 min.
Chill: 1 hour

Ingredients
3  ounces dry Chinese egg noodles or fine egg noodles
2 cups olive oil or salad oil
6 tablespoons sugar
1 teaspoon Mrs. Dash
2  tablespoons soy sauce
1  teaspoon grated fresh ginger
1  clove garlic, minced
1  green onion, chopped
2  sprigs fresh parsley
1  pound skinless, boneless chicken breasts or thighs
3  cups torn  Bibb lettuce
2 lbs Broccoli
1 Package Almonds
Salt and Pepper to taste

Directions
1. Cook chicken, slice or dice and set aside. Chicken is optional for this also.
2. Meanwhile, for soy-ginger dressing, in a screw-top jar combine olive oil or salad oil,
soy sauce, ginger, sugar, Mrs. Dash, onion, parsley, and garlic.
Cover and shake well. Chill dressing until serving time. Shake dressing well before using. 
Cool chicken; cut into bite-sized strips. 
4. In a salad bowl combine all ingredients.
To serve, pour more soy-ginger dressing over salad. Toss gently to mix.
Garnish with Almonds. Makes 6 servings. 
Nutritional Information
Nutritional facts per serving
calories: 213, total fat: 10g, saturated fat: 2g, cholesterol: 52mg, sodium: 386mg,
carbohydrate: 14g, protein: 18g



        Coldslaw Gayle

5 cups Shredded Red Cabbage.
3 cups Shredded Radishio Lettuce.
1 cup Shredded Carrots
1 cup Shredded Broccoli
3 Tbl. Cider Vinegar
3 Tbl. Sugar
1 1/2 cup Miracle Whip
2 Tbl. Mustard
1 can Drained Pineapple Chunks (Drained)

Mix All Ingredients.

Chill

Yields: 10 to 15 Servings.

© Copyright 2002 Gayle Crawford

 
DIPS
 
Dill Dip

From the kitchen of Grandma Evelyn Bauer


Dill Seasoning Packet:
3 Tbl. instant minced onions.
1 Tbl. dried Dill Weed.
1 Tbl. dried Parsley flakes.
1/2 tsp. Salt.

Combine with:
1 8 ounce carton Sour Cream.
1 cup Miracle Whip.

Mix Well.
Chill.
Serve with fresh vegetables or chips.

© Copyright 2002 Gayle Crawford

 

Main Meat and Vegetable Dishes
 
Christmas Chicken Breast Express
From the kitchen of Gayle Crawford.
Preheat oven to 450*


Ingredients
1 Tbl. Butter or Oleo.
3/4 cup Stuffing Mix.
3 Tbl. Water
1 Chicken Breast
1/2 Apple Sliced
Paprika, Salt, Pepper (To Taste)

Fold 12 X 18 inch foil in half.
Unfold and Butter half.
Put 1 Tbl. Butter on bottom half.
Top with Stuffing Mix.
Sprinkle with water.
Place Chicken Breast on top.
Tuck Apple Slices around Chicken.
Sprinkle with Spices.
Fold Foil rolling edges to seal.
Place in baking pan.
Bake 25 minutes.

Yield: 1 Serving.

I make this recipe in fours.
It uses 1 box of Stuffing Mix.
Then use frozen skinless, boneless Chicken Breast.
Trimmed to Lean.

I then freeze packages for an anytime meal.

Then I preheat oven to 400* when ready to cook.
Take packages out of freezer, place on baking pan.
And bake from frozen for 45 minutes or until chicken is done and no longer pink in the middle.
I also do not use salt as the stuffing already has salt in it.

© Copyright 2002 Gayle Crawford



30 Minute Shepherd's Pie

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.


 

Cakes, Cookies and Sweet Treats
 
Squash Chocolate Cake
From the Kitchen of Gayle Crawford Preheat Oven to 350*


2 1/2 cups Sifted Flour
1 cup White Sugar
1 cup Brown Sugar
1/2 cup Cocoa
2 tsp. Cinnamon
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
2 cups Squash Meat
1/2 cup Milk
1 tsp. Salt
3 Eggs
2 tsp. Vanilla
1 cup Nuts (opt.)
3/4 cup oil
3 tsp. Orange Peel


Blend dry ingredients.
Beat Oil, Sugar, and Eggs.
Add Vanilla and Squash.
Add Dry Ingredients alternately with Milk.

Pour in Greased Bundt Cake Pan

Bake at 350* for 1 hour.

© Copyright 2002 Gayle Crawford