Contributor: Shelley McCracken
2002 Cowley Cookbook
1 cup white sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons butter
2 1/2 cups roasted unsalted hazelnuts, sliced
1/2 tsp salt
1/4 tsp baking soda
few drops vanilla
melted chocolate
Put a large pot or kettle over medium heat. Add sugar, water and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring. Add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.
Yield: one pound
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Showing posts with label Shelly McCracken. Show all posts
Showing posts with label Shelly McCracken. Show all posts
Sunday, December 28, 2014
Monday, September 2, 2013
Pineapple Rhubarb Jam
Contributor: Shelly McCracken
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 (20 oz) can crushed pineapple
1 (6 oz) pkg jello
Mix together and bring to boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 (20 oz) can crushed pineapple
1 (6 oz) pkg jello
Mix together and bring to boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
Rhubarb Jam
Contributor: Shelly McCracken
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)
Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)
Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
Cherry Rhubarb Jam
Contributor: Shelly McCracken
2002 Cowley Cookbook
5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello
Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello and mix. Pour into jars and seal.
Printable Version
2002 Cowley Cookbook
5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello
Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello and mix. Pour into jars and seal.
Printable Version
Thursday, January 3, 2013
Bread and Butter Pickles
Contributor: Shelly McCracken
2002 Cowley Cookbook
Cut up:
25-30 cucumbers
8 large onions
2 large sweet peppers
Cover with 1/2 cup salt.
Combine the following and boil:
5 cups vinegar
5 cups sugar
2 T mustard seed
1 tsp turmeric
1/2 tsp cloves
Heat cucumbers in sauce. Pack in jars and process 5 minutes.
Printable Version
2002 Cowley Cookbook
Cut up:
25-30 cucumbers
8 large onions
2 large sweet peppers
Cover with 1/2 cup salt.
Combine the following and boil:
5 cups vinegar
5 cups sugar
2 T mustard seed
1 tsp turmeric
1/2 tsp cloves
Heat cucumbers in sauce. Pack in jars and process 5 minutes.
Printable Version
Monday, December 31, 2012
Dressing
Contributor: Shelly McCracken
2002 Cowley Cookbook
4 cups dry bread crumbs
1/2 onion, cut up
1/4 to 1/2 cup melted margarine
1/2 tsp salt
1/2 tsp Watkins sage
1 egg
Heat 1/4 to 1/2 water in butter pan with a handful of raisins in water. Mix together and stuff in bird.
Printable Version
2002 Cowley Cookbook
4 cups dry bread crumbs
1/2 onion, cut up
1/4 to 1/2 cup melted margarine
1/2 tsp salt
1/2 tsp Watkins sage
1 egg
Heat 1/4 to 1/2 water in butter pan with a handful of raisins in water. Mix together and stuff in bird.
Printable Version
Saturday, December 29, 2012
Honey-Glazed Salmon
Contributor: Shelly McCracken
2002 Cowley Cookbook
2 T minced shallots
1 T chopped fresh thyme (or 1 tsp. dried)
3 T honey
1 T Dijon mustard
1/2 tsp salt
1/4 tsp ground red pepper
4 salmon fillets, about 6 ounces each (1" thick)
vegetable cooking spray
thyme sprigs-optional
Prepare grill or broiler.
Combine first 6 ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs, if desired.
Serves 4.
Printable Version
2002 Cowley Cookbook
2 T minced shallots
1 T chopped fresh thyme (or 1 tsp. dried)
3 T honey
1 T Dijon mustard
1/2 tsp salt
1/4 tsp ground red pepper
4 salmon fillets, about 6 ounces each (1" thick)
vegetable cooking spray
thyme sprigs-optional
Prepare grill or broiler.
Combine first 6 ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs, if desired.
Serves 4.
Printable Version
Chicken Enchilada Bake
Contributor: Shelly McCracken
2002 Cowley Cookbook
1 (3 lb, 2 oz) can whole chicken
Drain, reserving broth. Remove skin, bone and fat. Add water to reserved broth to make 1 1/2 cups.
1-4 ounce can chopped green chilies
4-6 T dried minced onion
1-10 3/4 ounce can condensed cream of chicken soup
Place with chopped chicken and broth in saucepan. Bring to simmer over medium heat. Simmer 3-5 minutes. Do not boil. Remove from heat and keep warm.
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded longhorn or cheddar cheese
Heat oil to 365 degrees. Dip tortillas one at a time in hot oil, then tear in half. Line 9x13" pan with 4 tortillas. cover with sauce and 1 cup cheese. Make two more layers.
Bake at 375 degrees for 20-25 minutes. Let stand 5 minutes before serving.
Makes 4-6 servings.
Printable Version
2002 Cowley Cookbook
1 (3 lb, 2 oz) can whole chicken
Drain, reserving broth. Remove skin, bone and fat. Add water to reserved broth to make 1 1/2 cups.
1-4 ounce can chopped green chilies
4-6 T dried minced onion
1-10 3/4 ounce can condensed cream of chicken soup
Place with chopped chicken and broth in saucepan. Bring to simmer over medium heat. Simmer 3-5 minutes. Do not boil. Remove from heat and keep warm.
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded longhorn or cheddar cheese
Heat oil to 365 degrees. Dip tortillas one at a time in hot oil, then tear in half. Line 9x13" pan with 4 tortillas. cover with sauce and 1 cup cheese. Make two more layers.
Bake at 375 degrees for 20-25 minutes. Let stand 5 minutes before serving.
Makes 4-6 servings.
Printable Version
Chicken Ala King
Contributor: Shelly McCracken
2002 Cowley Cookbook
2 cups butter or margarine
1 cup chopped celery
1-4 ounce can mushrooms or 1/4 lb fresh sliced mushrooms
2 cups all-purpose flour
2 cups chicken broth
2 cups Chicken Mix
1 cup milk
1/4 cup chopped pimiento, if desired
1 T parsley flakes
cooked rice
slivered almonds, for garnish
Melt butter or margarine in a large skillet. Add celery and mushrooms. Saute' until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth. Cook 3-5 minutes, stirring constantly, until thickened. Add Chicken Mix, milk, pimiento if desired, and parsley flakes. Simmer 10 minutes. Serve over hot cooked rice. Garnish with slivered almonds.
Makes 6 servings.
Variation: For a party luncheon, serve in baked puff pastry shells.
Printable Version
2002 Cowley Cookbook
2 cups butter or margarine
1 cup chopped celery
1-4 ounce can mushrooms or 1/4 lb fresh sliced mushrooms
2 cups all-purpose flour
2 cups chicken broth
2 cups Chicken Mix
1 cup milk
1/4 cup chopped pimiento, if desired
1 T parsley flakes
cooked rice
slivered almonds, for garnish
Melt butter or margarine in a large skillet. Add celery and mushrooms. Saute' until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth. Cook 3-5 minutes, stirring constantly, until thickened. Add Chicken Mix, milk, pimiento if desired, and parsley flakes. Simmer 10 minutes. Serve over hot cooked rice. Garnish with slivered almonds.
Makes 6 servings.
Variation: For a party luncheon, serve in baked puff pastry shells.
Printable Version
Hawaiian Haystacks
Contributor: Shelly McCracken
2002 Cowley Cookbook
2-10 3/4 ounce cans cream of chicken soup
2 cups Chicken Mix
2 cups chicken broth
4 cups cooked long-grain rice
1-9 1/2 ounce can chow mien noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
1-20 ounce can pineapple chunks, drained
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1-2 ounce jar pimiento, drained and sliced (optional)
Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add Chicken Mix. Simmer 8-10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mien noodles and chicken and gravy. Add tomatoes, celery, green pepper and green onion. top with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimento on top. Makes 8 servings.
Printable Version
2002 Cowley Cookbook
2-10 3/4 ounce cans cream of chicken soup
2 cups Chicken Mix
2 cups chicken broth
4 cups cooked long-grain rice
1-9 1/2 ounce can chow mien noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
1-20 ounce can pineapple chunks, drained
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1-2 ounce jar pimiento, drained and sliced (optional)
Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add Chicken Mix. Simmer 8-10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mien noodles and chicken and gravy. Add tomatoes, celery, green pepper and green onion. top with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimento on top. Makes 8 servings.
Printable Version
Sweet & Sour Chicken
Contributor: Shelly McCracken
2002 Cowley Cookbook
1/2 cup water
5 T cornstarch
3/4 cup brown sugar, firmly packed
1 tsp. salt
1-20 ounce can pineapple chunks, drained, reserving juice
2 cups Chicken Mix
2 T soy sauce
1/4 cup white vinegar
2 cups chicken broth
2 cup water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green peppers
2 large tomatoes, cut in wedges
In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5-7 minutes, until mixture starts to thicken. Add chicken mix, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.
Put chicken broth and 2 cups water in a large saucepan. add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to chicken mix mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over hot cooked rice.
Makes 8-10 servings.
Printable Version
2002 Cowley Cookbook
1/2 cup water
5 T cornstarch
3/4 cup brown sugar, firmly packed
1 tsp. salt
1-20 ounce can pineapple chunks, drained, reserving juice
2 cups Chicken Mix
2 T soy sauce
1/4 cup white vinegar
2 cups chicken broth
2 cup water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green peppers
2 large tomatoes, cut in wedges
In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5-7 minutes, until mixture starts to thicken. Add chicken mix, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.
Put chicken broth and 2 cups water in a large saucepan. add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to chicken mix mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over hot cooked rice.
Makes 8-10 servings.
Printable Version
Chicken Mix
Contributor: Shelly McCracken
2002 Cowley Cookbook
11 lb chicken (4 medium fryers), cut up
4 quarts cold water
3 T parsley flakes
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp basil
Combine all ingredients in large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove and discard bones and skin.
Put chicken into six one pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six one pint containers, again with 1/2-inch space at top. Seal and label containers. Freeze, using within 3 months.
Use this mix for:
Chicken Burgers
Hawaiian Haystacks
Sweet & Sour Chicken
Chicken ala King
Printable Version
2002 Cowley Cookbook
11 lb chicken (4 medium fryers), cut up
4 quarts cold water
3 T parsley flakes
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp basil
Combine all ingredients in large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove and discard bones and skin.
Put chicken into six one pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six one pint containers, again with 1/2-inch space at top. Seal and label containers. Freeze, using within 3 months.
Use this mix for:
Chicken Burgers
Hawaiian Haystacks
Sweet & Sour Chicken
Chicken ala King
Printable Version
Friday, December 28, 2012
Broccoli-Rice Bake
Contributor: Shelly McCracken
2002 Cowley cookbook
Saute' until tender, but do not brown:
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter
Combine and add to above ingredients:
1 can cream of mushroom soup
1/2 cup water
8 ounces cheese spread
Heat until cheese melts. Add:
10 oz. broccoli
1-7 oz. precooked rice (cooked per package directions)
Combine with hot cheese mixture; turn into greased 2-quart casserole. Bake for 45 minutes.
Printable Version
2002 Cowley cookbook
Saute' until tender, but do not brown:
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter
Combine and add to above ingredients:
1 can cream of mushroom soup
1/2 cup water
8 ounces cheese spread
Heat until cheese melts. Add:
10 oz. broccoli
1-7 oz. precooked rice (cooked per package directions)
Combine with hot cheese mixture; turn into greased 2-quart casserole. Bake for 45 minutes.
Printable Version
Seafood Creole
Contributor: Shelly McCracken
2002 Cowley Cookbook
4 T flour
4 T shortening
1-2 cloves mince garlic
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
1-2 cans tomatoes (if one can is used, add an equal amount of water
salt and pepper to taste
1 1/2 to 2 pound shrimp
1 can crab meat
1 can clam meat
Make a past of flour and shortening. Add garlic and onion to paste and brown until golden. Add in tomatoes (and water, if applicable). Season with salt and pepper. Add remaining ingredients; simmer for 30 minutes. Serve over rice. 4-6 servings.
Printable Version
2002 Cowley Cookbook
4 T flour
4 T shortening
1-2 cloves mince garlic
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
1-2 cans tomatoes (if one can is used, add an equal amount of water
salt and pepper to taste
1 1/2 to 2 pound shrimp
1 can crab meat
1 can clam meat
Make a past of flour and shortening. Add garlic and onion to paste and brown until golden. Add in tomatoes (and water, if applicable). Season with salt and pepper. Add remaining ingredients; simmer for 30 minutes. Serve over rice. 4-6 servings.
Printable Version
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