Grandma's Christmas Cookie Cutter Cookies  Pumpkin "Gap and Swallow" Gov Rennebohm's Favorite (Aunt Jan) Julie’s Version of Chinese Chicken Salad Eddie Martini’s Bacon Brussels Sprouts (from Milwaukee Journal/Sentinel, 06/13/07) Limoncello (Julie) CORN AND BEAN SALSA (Aunt Jan) P Chau Pulled Pork

 

Grandma's Christmas Cookie Cutter Cookies 

 

Pumpkin "Gap and Swallow"

(Nancy)

Crust:

Melt 1 1/2 C. Butter

Add 1 1/2 C. Gingersnaps or Graham Cracker Crumbs

1/4 C Sugar

Blend thoroughly. Pat into bottom of 9 X 13 baking pan. Chill

 

Filling:

Combine 1 1/4 C. canned Pumpkin

3 slightly beaten egg yolks

 

(soften 1 T. plain gelatin in 1/4 C. water - set aside)

 

Add 1/2 C sugar

1/2 t Salt

1/2 t Cinnamon

1/2 t Ginger

1/4 t Nutmeg

 

Stir in 1/2 C Milk

 

Mix well. Cook in a double boiler until mixture thickens.

Remove from heat & add softened gelatin. Cool

Beat three egg whites until stiff

Fold in 1/2 C Sugar

fold into Pumpkin mixture. Pour into crust, Chill.

Cut into squares. top with whipped cream

 

---

 

 

Gov Rennebohm's Favorite (Aunt Jan)

"Governor Rennebohm, was actually Gov. Oscar Rennebohm, Governor of Wisconsin 1947–1951.

http://en.wikipedia.org/wiki/Oscar_Rennebohm 

 

Preheat oven to 400

 

5-6 tart apples - pealed and sliced, covering the bottom of a 9 X 13 baking dish.

Combine and cover apples.

1/2 C sugar

1/2 t Cinnamon

1/4 C. hot water

 

Batter: Mix in order given and cover apples

1/2 C sugar

1 T melted butter

1 egg

1/2 C flour

1 t baking powder

 

Dot w/ butter

Bake for 30 min

 

 

 

Julie’s Version of Chinese Chicken Salad

 

 

 

2.25 lbs boneless chicken breasts

Favorite teriyaki sauce to coat (I use one called Soy Vay Veri Veri Teriyaki – it’s all natural, great with swordfish or tuna steaks – most yummy)

(1) lbs shredded cabbage w/ carrot (coleslaw mix)

¼ cup chopped peanuts

¼ cup hoisin sauce

2 teas hot pepper sauce

 

 

 

Directions:

1. Marinate chicken breast in teriyaki sauce (30 minutes to overnight)

2. Poach, bake, grill or broil marinated chicken.

3. Finely chop marinated, cooked chicken. Add slaw mix and chopped peanuts. Stir in hoisin sauce and hot pepper sauce to taste.

4. Wrap in lettuce leaves, red or yellow pepper wedges or hollowed out cucumber halves cut into thirds, if desired.

 

 

Eddie Martini’s Bacon Brussels Sprouts (from Milwaukee Journal/Sentinel, 06/13/07)

 

1/4 cup butter (1/2 stick)

1 lbs fresh Brussels sprouts, sliced into shreds

1 cup finely diced red bell pepper

1/2 cup cooked bacon, crumbled

 

In a large pan, melt butter over medium-high heat. Add Brussels sprouts and red pepper. Sauté until just tender, about 10 minutes, stirring occasionally. Add bacon and cook 2 to 3 minutes or until heated through.

 

Note:

I did a second batch of Brussels sprouts in the microwave, for about 4 minutes, eliminating the butter and thus saving that fat and those calories.

 

 

Limoncello (Julie)

 

Version #1 ingredients:

 

1 ltr of Everclear grain alcohol (90 proof)

8 ripe sweet lemons, with no skin blemishes

1 ltr of water

2.2 lbs sugar (1 kilo)

 

-Required equipment: Large (at least 1 liter-sized) hermitically sealable glass jar, bottles for storing results

 

-Optional equipment: cheesecloth for filtering, funnel for transferring to smaller bottles

 

Version #2 ingredients:

 

750 ml Everclear grain alcohol (90 proof)

6-7 ripe lemons with no skin blemishes

750 ml water

2 lbs (approx) sugar

 

Peel lemons to remove the skin only. Avoid the white (bitter) pith. Combine lemon peel pieces and alcohol in glass jar, and seal tightly. Let infusion stand for 4-30 days.

 

Make a simple sugar solution by combining water and sugar, heat until sugar is dissolved completely. Allow solution to cool thoroughly.

 

Remove lemon pieces from alcohol. Combine lemon infused alcohol with sugar solution. Filter with cheesecloth, if necessary. Pour into bottles for storing. Serve VERY cold in small cordial or ‘limoncello’ glasses.

 

Note: The amount of sugar solution needed is dependent on the ripeness and sweetness of the lemons.

 

 

 

CORN AND BEAN SALSA (Aunt Jan)

 

1 can corn  (I used white)

1 can black beans ( drain and wash)

 bunch green onions (diced)

 1/4 C olive oil

 1/4 C white vinegar

 1 pkg Italian salad dressing mix

 1 clove garlic (diced)

              * * * * * * *

  Mix all ingredients, can be made ahead.  Just before serving add

   2 diced tomatoes

   2diced avocados

 

SCOOPS work well for serving

 

 

                                   Enjoy

 

P Chau Pulled Pork