Dorothy Dean recipes
Turkey Tetrazzini
¾ cup diced celery
½ cup diced green pepper
¼ cup minced onion
1/3 cup butter
1 cup milk
1 (10 ½ -ounce) can mushroom soup, undiluted
1 teaspoon salt
Dash pepper
1 tablespoon Worcestershire sauce
1 cup shredded American cheese
2 cups diced cooked turkey
2 cups (2-inch pieces) spaghetti, cooked
½ cup grated Parmesan cheese
Cook celery, green pepper and onion in butter until soft but not browned. Add milk, mushroom soup, seasonings and American cheese; cook, stirring until cheese melts. Stir in turkey and spaghetti. Turn into shallow greased 2 ½ -quart casserole; sprinkle with Parmesan cheese. Bake at 350 degrees for about 25 minutes or until hot and bubbly.
Yield: 6 to 8 servings
Ham Tetrazzini: Substitute 2 cups diced cooked ham for turkey; proceed as directed.
Potatoes Romanoff
6 large potatoes
2 cups dairy sour cream (1 pint)
1 bunch green onions, cut up
1 ½ cups shredded sharp cheddar cheese, divided
1 ½ teaspoons salt
¼ teaspoon pepper
Paprika
Cook potatoes in jackets until fork-tender. Peel, then shred into large bowl. Stir in sour cream, onions, 1 cup cheese, salt and pepper. Turn into greased 2-quart casserole. Top with remaining cheese; sprinkle with paprika. Cover; refrigerate several hours to overnight. Bake uncovered at 350 degrees for 30 to 40 minutes until heated through.
Yield: 8 to 10 servings
Do-Ahead Crab Casserole
8 slices bread
2 cups flaked crab or diced shrimp
½ cup mayonnaise
1 cup diced celery
½ cup diced green pepper
½ cup minced onion
4 eggs, slightly beaten
3 cups milk
1 can mushroom soup
Parmesan cheese
Paprika
Trim crusts from 4 slices bread; set aside. Dice crusts and remaining 4 bread slices. Place diced bread in greased 9-by-13-2-inch baking dish. Mix crab, mayonnaise and vegetables; spread over bread. Top with remaining 4 bread slices. Blend eggs and milk; pour over. Refrigerate casserole overnight. Next day, bake at 325 degrees for 15 minutes then top with undiluted mushroom soup, sprinkle with cheese and paprika; continue baking 1 hour.
Yield: 8 to 12 servings
Cocoa Mocha Roll
¾ cup sifted flour
¼ cup cocoa
1 teaspoon baking powder
½ teaspoon salt
3 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup hot water
2 tablespoons powdered sugar
Mocha Mallow Filling (recipe follows)
Sift together flour, cocoa, baking powder and salt; set aside. Break eggs into large mixer bowl; beat at high speed until lemon-colored. Gradually add sugar, a tablespoon at a time, beating constantly. Add vanilla; reduce speed to low. Add sifted dry ingredients to egg mixture, beating just until blended. Add hot water all at once; beat to a smooth batter. Spread evenly in greased 10-by-15-inch jelly roll pan lined with waxed paper. Bake at 375 degrees for 12 to 15 minutes. Carefully loosen cake from sides of pan. Sift the powdered sugar over cake, cover with tea towel and turn out of pan immediately. Remove waxed paper. If necessary, quickly trim crisp edges of cake with a sharp knife. Beginning at a narrow end, roll cake and towel together. Cool on rack. Unroll and fill with Mocha Mallow Filling: Combine 1 cup whipping cream, 1/3 cup packed brown sugar and ½ teaspoon instant coffee powder. Chill ½ hour then beat until stiff. Fold in 1 cup miniature marshmallows and ½ cup cut-up maraschino cherries. Reserve some of the filling to frost top of roll. If desired, decorate top with shaved unsweetened chocolate. Chill in refrigerator until serving time.
Yield: 8 servings
Karin’s Orange Rolls
1 cup milk
3 tablespoons butter
½ cup sugar
½ teaspoon salt
1 cake yeast
3 eggs, slightly beaten
4 ¼ cups sifted flour, divided
Orange-Sugar (recipe follows)
Scald milk. Add butter, sugar and salt; cook to lukewarm. Stir in crumbled yeast and eggs. Add 1 cup flour; beat well. Cover; let rise in warm place until light and bubbly, about 1 hour. Add remaining 3 ¼ cups flour; beat until smooth. Cover and let rise until doubled in bulk, about 1 hour. Divide dough in half. Roll out each half on floured board to 8-by-12-inch rectangle, spread each half with Orange-Sugar. Roll up from long side; cut in 1-inch slices. Place in greased 9-by-13-inch baking pan. Let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes or until golden. Invert on rack to cool. Serve warm.
Orange-Sugar: In bowl combine ½ cup soft butter, ½ cup sugar and 2 tablespoons grated orange rind
Yield: 2 dozen rolls
Texas Hash
3 large onions, sliced
1 large green pepper, minced
3 tablespoons fat
1 pound ground beef
2 cups cooked tomatoes
½ cup raw rice (or 2 cups uncooked noodles)
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon pepper
Cook onion and green pepper in fat until onions are golden. Add ground beef and fry until mixture is crumbly. Stir in remaining ingredients. Pour into greased 2-quart baking dish. Cover and bake at 350 degrees for 1 hour, removing cover last 15 minutes.
Yield: 6 servings
Applesauce Cookies
1 cup shortening
1 cup sugar
2 eggs
2 cups applesauce
2 ½ cups sifted flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon baking soda
2 cups uncooked rolled oats
1 ½ cups raisins
1 cup chopped nuts
Cream shortening and sugar; blend in eggs and applesauce. Sift flour with salt, spices and baking soda. Stir into the creamed mixture. Add oatmeal, raisins and nuts. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Yield: 5 dozen cookies
Food for 50 – Italian Spaghetti
8 pounds ground beef
6 (No. 2 ½ or 28-ounce) cans tomatoes, broken up
6 (8-ounce) cans tomato sauce
3 quarts water
2 cups chopped onion
½ cup chopped parsley
2 bay leaves
1 teaspoon thyme
3 or 4 garlic cloves, crushed
2 tablespoons Worcestershire sauce
1 ½ teaspoons pepper
3 tablespoons sugar
In large pot, brown beef, 30 minutes. Drain excess fat, add all other ingredients, cook on low for 2 hours or until thick.
Yield: 50 servings
Merk’s Coffee Cake
½ cup shortening
¾ cup sugar
1 teaspoon vanilla
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon soda
1 cup dairy sour cream
1/3 cup soft butter
1 cup packed brown sugar
2 teaspoons cinnamon
1 cup chopped nuts
Cream shortening, sugar and vanilla. Beat in eggs one at a time. Sift flour, baking powder and soda. Add to creamed mixture alternately with sour cream. Spread half of batter in greased and floured 10-inch tube pan. Cream butter, brown sugar and cinnamon. Add nuts; mix well. Sprinkle half of sugar mixture evenly over batter. Repeat layers. Bake at 350 degrees for about 50 minutes until cake tests done. Cool in pan 10 minutes; turn out on rack to finish cooling. Serve warm or cold.
Yield: 1 10-inch coffee cake
Rhubarb Crumb Cake
½ cup sugar
1 teaspoon cinnamon
1 tablespoon butter
½ cup shortening
1 ½ cups packed brown sugar
1 egg
1 teaspoon soda
1 cup dairy sour cream
2 cups sifted flour
1 ½ cups rhubarb, cut into ½-inch cubes
1 teaspoon vanilla
½ cup chopped nuts, optional
Mix together sugar, cinnamon and butter; set aside. Cream shortening and brown sugar. Stir in egg; blend well. Combine soda and sour cream; add alternately with flour. Stir in rhubarb and vanilla. Turn batter into greased 13-by-9 inch pan. Sprinkle with cinnamon mixture… plus nuts if desired. Bake at 350 degrees for 35 to 40 minutes.
Yield: 12 to 15 servings
Mom’s Meatloaf
1 pound lean ground beef
1 teaspoon salt
½ teaspoon monosodium glutamate
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
¾ cup chopped celery stalks and leaves
1 egg
½ cup milk
1 cup crumbled crackers
¼ cup ketchup
¼ cup chili sauce
3 strips bacon
In a large bowl combine meat, seasonings and celery. In a small bowl combine egg, milk, ketchup and crackers. Combine two mixtures, blending well. Pat into oblong shape in a baking dish. Spread on chili sauce and top with bacon strips. Bake 1 hour at 350 degrees. Pour fat off meat loaf and lift it to serving platter.
Freezer note: Mix up two or three meat loaves at a time; store the extra ones in the freezer for the future. Bake, thawed, about 2 hours at 350 degrees.
Yield: 4 to 6 servings
Choco-Zucchini Cake
¾ cup margarine
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange rind
2 cups grated unpeeled raw zucchini
2 ¾ cups sifted flour
½ cup cocoa
2 ½ teaspoons baking powder
1 ½ teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
½ cup milk 1 cup chopped pecans
Sugar Glaze (recipe follows)
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla, orange rind and zucchini. Sift dry ingredients; add to creamed mixture alternately with milk. Add pecans. Turn into greased and floured bundt pan. Bake at 350 degrees for 60 minutes or until cake tests done. Cool in pan 15 minutes. Remove from pan and complete cooling on rack. Drizzle top with Sugar Glaze.
For the Sugar Glaze: In a small bowl combine 1 cup powdered sugar, 1 ½ tablespoons milk and 1 teaspoon vanilla.
Yield: 1 cake