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Country Fries
Card 1 Front:
COUNTRY FRIES BON APPETIT 11-90
At the restaurant, this dish is also made with
the addition of sauteed mushrooms and grated
mozzarella cheese.
2¼ lb. red new potatoes (unpeeled)
4 TB (½ stick) unsalted butter
4 TB vegetable oil
2 large red onions, finely chopped
1 TB minced garlic
1½ tsp. salt
Pepper
Sour Cream
Finely chopped fresh parsley
Place potatoes in large pot. Add enough cold
Card 1 Back:
water to covesr and boil until just tender,
about 30 minutes. Drain. Transfer to bowl.
Cover and refrigerate until well chilled. (Can
be prepared up to 1 day ahead.)
Cut potatoes into 1" pieces. Melt 2 TB butter
with 2 TB oil in each of 2 heavy large skillets
over medium heat. Divide onions between skillets
and saute until soft, about 10 min. Divide po-
tatoes, garlic, and salt between skillets. SEa-
son with pepper. Reduce heat to low. Cover and
cook 10 minutes, stirring occasionally. Increase
heat to med-high. Uncover and cook until pota-
toes begin to crisp, stirring occasionally, about
10 minutes. Divide among plates. Top each
serving with dollop of sour cream. Sprinkle with
Parsley. Serves 4.
---
# Country Fries
*Bon Appétit, November 1990*
*Serves 4*
## Ingredients
- 2 1/4 lb red new potatoes (unpeeled)
- 4 Tbsp (1/2 stick) unsalted butter
- 4 Tbsp vegetable oil
- 2 large red onions, finely chopped
- 1 Tbsp minced garlic
- 1 1/2 tsp salt
- Pepper
- Sour cream
- Finely chopped fresh parsley
## Instructions
1. Place potatoes in large pot. Add enough cold water to cover and boil until just tender, about 30 minutes. Drain. Transfer to bowl. Cover and refrigerate until well chilled. (Can be prepared up to 1 day ahead.)
2. Cut potatoes into 1" pieces.
3. Melt 2 Tbsp butter with 2 Tbsp oil in each of 2 heavy large skillets over medium heat.
4. Divide onions between skillets and sauté until soft, about 10 minutes.
5. Divide potatoes, garlic, and salt between skillets. Season with pepper.
6. Reduce heat to low. Cover and cook 10 minutes, stirring occasionally.
7. Increase heat to medium-high. Uncover and cook until potatoes begin to crisp, stirring occasionally, about 10 minutes.
8. Divide among plates. Top each serving with a dollop of sour cream. Sprinkle with parsley. -
Country Style Rotini
COUNTRY STYLE ROTINI
1 pound (6 cups) garden rotini
¼ cup olive oil
1½ cups ham, julienned
½ cup red peppers, julienned
½ cup yellow peppers, julienned
1 cup mushrooms, sliced
1 teaspoon garlic, minced
3/4 cup chicken broth
3/4 cup fresh spinach, chopped
½ cup parmesan cheese
Salt and pepper to taste
Cook garden rotini according to package direct-
ions. Heat olive oil in large skillet over
Card 1 Back:
medium heat. Saute ham, peppers and mushrooms
for 2 minutes. Add garlic and salt & pepper
and cook for 4 minutes. Add chicken broth and
simmer mixture for 2 minutes. Add hot rotini
and mix well. Add spinach and cook until it
wilts. Add paremesan cheese. Blend well and
serve.
Serves 6-8.
---
# Country Style Rotini
*Serves 6–8*
## Ingredients
- 1 pound (6 cups) garden rotini
- 1/4 cup olive oil
- 1 1/2 cups ham, julienned
- 1/2 cup red peppers, julienned
- 1/2 cup yellow peppers, julienned
- 1 cup mushrooms, sliced
- 1 tsp garlic, minced
- 3/4 cup chicken broth
- 3/4 cup fresh spinach, chopped
- 1/2 cup parmesan cheese
- Salt and pepper to taste
## Instructions
1. Cook garden rotini according to package directions.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté ham, peppers, and mushrooms for 2 minutes.
4. Add garlic and salt & pepper and cook for 4 minutes.
5. Add chicken broth and simmer mixture for 2 minutes.
6. Add hot rotini and mix well.
7. Add spinach and cook until it wilts.
8. Add parmesan cheese, blend well, and serve. -
Crab and Avocado Casserole for Two
CRAB AND AVOCADO
CASSEROLE FOR TWO
1 avocado
Lemon juice
1 can (7.5-ounce) crabmeat, or 1
cup fresh crabmeat
1 1/2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth
1 tablespoon sherry
Salt and pepper to taste
1/4 cup grated Parmesan cheese,
optional
Cut avocado lengthwise into halves; re-
move seed and skin; dice. Coat avocado
with lemon juice. Drain and flake crab.
Melt butter; blend in flour. Stir in chicken
broth; cook, stirring over low heat until
mixture is thickened and comes to boil.
Stir in crabmeat and sherry; heat thor-
oughly and add salt and pepper to taste.
Fold in diced avocado, then turn into two
individual casseroles. If desired, sprinkle
with Parmesan cheese. Broil 2 minutes or
until top is brown. Serve at once. Makes 2
servings. Recipe can be multiplied for
more servings.
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# Crab and Avocado Casserole for Two
*Makes 2 servings*
## Ingredients
- 1 avocado
- Lemon juice
- 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat
- 1 1/2 Tbsp butter or margarine
- 2 Tbsp flour
- 1 cup chicken broth
- 1 Tbsp sherry
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, optional
## Instructions
1. Cut avocado lengthwise into halves; remove seed and skin; dice.
2. Coat avocado with lemon juice.
3. Drain and flake crab.
4. Melt butter; blend in flour.
5. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil.
6. Stir in crabmeat and sherry; heat thoroughly and add salt and pepper to taste.
7. Fold in diced avocado, then turn into two individual casseroles.
8. If desired, sprinkle with Parmesan cheese.
9. Broil 2 minutes or until top is brown.
10. Serve at once. -
Crab Thermidor
CRAB THERMIDOR
2 cups cooked crab, shrimp or tuna (or a
combination)
3/4 cup dry white wine (sauterne is good)
3/4 cup chicken or court bouillon
1 tablespoon chopped green onion
1/4 teaspoon dry tarragon
1/4 teaspoon dry basil
3 cups rich, medium thick white sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1/4 to 1/2 cup grated Parmesan cheese
Put wine, bouillon, green onion, tarragon and basil in
skillet and simmer until reduced to about 1/3 cup. Add to
the white sauce with dry mustard and heat through. Do
not boil. Fold in lemon juice and crab. Spoon into 4 large
or 6 medium greased casseroles or shells or into 1 1/2-
quart casserole. Sprinkle tops or top with cheese.
Bake in preheated 400-degree oven until bubbly, or
place hot mixture low under broiler to brown cheese and
heat. Makes 4 large or 6 medium portions.
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# Crab Thermidor
*Makes 4 large or 6 medium portions*
## Ingredients
- 2 cups cooked crab, shrimp, or tuna (or a combination)
- 3/4 cup dry white wine (sauterne is good)
- 3/4 cup chicken or court bouillon
- 1 Tbsp chopped green onion
- 1/4 tsp dry tarragon
- 1/4 tsp dry basil
- 3 cups rich, medium-thick white sauce
- 1 tsp dry mustard
- 1 Tbsp lemon juice
- 1/4 to 1/2 cup grated Parmesan cheese
## Instructions
1. Put wine, bouillon, green onion, tarragon, and basil in a skillet and simmer until reduced to about 1/3 cup.
2. Add the reduced mixture to the white sauce along with the dry mustard and heat through. Do not boil.
3. Fold in lemon juice and crab (or chosen seafood).
4. Spoon into 4 large or 6 medium greased casseroles or shells, or into a 1 1/2-quart casserole.
5. Sprinkle tops with Parmesan cheese.
6. Bake in a preheated 400°F oven until bubbly, or place the hot mixture low under a broiler to brown the cheese and heat through. -
Cranberry Cherry Salad
Cranberry Cherry Salad
1 can (14-1/2 ounces) pitted tart
red cherries
1 package (3 ounces) cherry
gelatin
1 can (8 ounces) jellied
cranberry sauce
1 package (3 ounces) lemon
gelatin
1 cup boiling water
1 package (3 ounces) cream
cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed
pineapple, undrained
1/2 cup whipping cream, whipped
1 cup miniature marshmallows
Drain cherries, reserving juice; set cher-
ries aside. Add water to juice to measure
1 cup; transfer to a saucepan. Bring to
a boil. Add cherry gelatin; stir until dis-
solved. Whisk in cranberry sauce until
smooth. Add cherries; pour into an 11-
in. x 7-in. x 2-in. dish. Refrigerate until
firm.
In a bowl, dissolve lemon gelatin in
boiling water. In a small mixing bowl,
beat the cream cheese and mayon-
naise. Gradually beat in lemon gelatin
until smooth. Stir in pineapple. Refriger-
ate until almost set. Fold in whipped
cream and marshmallows. Spoon over
cherry layer. Refrigerate until firm. Yield:
8-10 servings.
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# Cranberry Cherry Salad
## Ingredients
- 1 can (14-1/2 ounces) pitted tart red cherries
- 1 package (3 ounces) cherry gelatin
- 1 can (8 ounces) jellied cranberry sauce
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup mayonnaise
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup whipping cream, whipped
- 1 cup miniature marshmallows
## Instructions
1. Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil.
2. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth.
3. Add cherries; pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.
4. In a bowl, dissolve lemon gelatin in boiling water.
5. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth.
6. Stir in pineapple. Refrigerate until almost set.
7. Fold in whipped cream and marshmallows. Spoon over cherry layer.
8. Refrigerate until firm. Yield: 8-10 servings. -
Cranberry Fruit and Nut Mold
CRANBERRY FRUIT AND NUT MOLD EDNA HARRELL
CLEARWATER
1 6-oz. or 2 3-Oz. package any red jello
2 cups boiling water
1 8-oz. can jellied cranberry sauce, mashed
1½ cup cold water
1 cup peeled and diced apples
½ cup nuts
Dissolve jello in boiling water. Add mashed
cranberry sauce; stir until smooth; add cold
water. Chill until thickened; fold in apples
and nuts. Pour into a 6-cup mold. Chill until
firm. Cut in squares; place on lettuce leaf
and serve. Makes 10-12 servings.
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# Cranberry Fruit and Nut Mold
*Recipe from the kitchen of Edna Harrell — Clearwater, FL*
*Makes 10–12 servings*
## Ingredients
- 1 6-oz. or 2 3-oz. package any red jello
- 2 cups boiling water
- 1 8-oz. can jellied cranberry sauce, mashed
- 1 1/2 cups cold water
- 1 cup peeled and diced apples
- 1/2 cup nuts
## Instructions
1. Dissolve jello in boiling water.
2. Add mashed cranberry sauce; stir until smooth.
3. Add cold water.
4. Chill until thickened.
5. Fold in apples and nuts.
6. Pour into a 6-cup mold.
7. Chill until firm.
8. Cut in squares; place on a lettuce leaf and serve. -
Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
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# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Cranberry Ring Salad
Cranberry Ring Salad.
Place 1 inch Slice Cranberry sauce on
crisp lettuce. Scoop out center of to form
a ring. Fill with chicken, or fruit. or any
salad mixture desired.
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# Cranberry Ring Salad
## Ingredients
- 1-inch slice cranberry sauce
- Crisp lettuce
- Chicken, fruit, or any salad mixture desired
## Instructions
1. Place a 1-inch slice of cranberry sauce on crisp lettuce.
2. Scoop out the center to form a ring.
3. Fill with chicken, fruit, or any salad mixture desired. -
Cranberry Sauce
CRANBERRY SAUCE (Cooking Time: 8-9 min.)
1 pkg. (12 oz.) fresh cranberries, about 3 cups
½ cup sugar
1/3 cup water
1/8 tsp. almond extract
Combine all ingredients except almond extract in a
2 quart microproof bowl. Cover with plastic wrap.
Cook on High 8-9 min., or until berries pop. Stir
in almond extract. Let stand until cool. Cover
and refrigerate until ready to serve.
Yield: 2 cups
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# Cranberry Sauce
*Yields 2 cups*
## Ingredients
- 1 pkg. (12 oz.) fresh cranberries, about 3 cups
- 1/2 cup sugar
- 1/3 cup water
- 1/8 tsp. almond extract
## Instructions
1. Combine all ingredients except almond extract in a 2-quart microwave-safe bowl.
2. Cover with plastic wrap.
3. Cook on High for 8–9 minutes, or until berries pop.
4. Stir in almond extract.
5. Let stand until cool.
6. Cover and refrigerate until ready to serve. -
Cranberry Waldorf
Cranberry Waldorf
2 Cup fresh ground cranberries
3 " miniature marshmellow
1/4 " sugar
2 " diced unpeeled tart apples
1/2 " seedless green grapes
1/2 " nuts
1/4 teaspoon salt
1 Cup cool whip
over
Card 1 Back:
grind cranberries combine small
Marshmellow + sugar cover and
chill overnight than add apples
grapes, walnuts + salt then fold
in ~~wh~~ cool whip and chill this
is very good for Christmas or any
time
Dad said send for he sure
like it
---
# Cranberry Waldorf
## Ingredients
- 2 cups fresh ground cranberries
- 3 cups miniature marshmallows
- 1/4 cup sugar
- 2 cups diced unpeeled tart apples
- 1/2 cup seedless green grapes
- 1/2 cup nuts (walnuts)
- 1/4 tsp salt
- 1 cup Cool Whip
## Instructions
1. Grind the cranberries. Combine them with the miniature marshmallows and sugar.
2. Cover and chill overnight.
3. Add the apples, grapes, walnuts, and salt.
4. Fold in the Cool Whip and chill. -
Crazy Cake
Crazy Cake
1 1/2c flour
3T cocoa
1c sugar
1tsp Baking soda
1/2 tsp salt
1tsp Vanilla
1 tsp Vinegar
5T oil
1c Water
Back:
Sift first 5 Ingredients
into 8" pan. Make 3
Depressions in dry mix.
Pour liquids over and
mix well. Bake at 350°
for 35 mins.
---
# Crazy Cake
## Ingredients
- 1 1/2 cups flour
- 3 Tbsp cocoa
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp vinegar
- 5 Tbsp oil
- 1 cup water
## Instructions
1. Sift first 5 ingredients into an 8" pan.
2. Make 3 depressions in the dry mix.
3. Pour liquids over and mix well.
4. Bake at 350° for 35 minutes. -
Crazy Cake
Crazy Cake
2 cups sugar
3 tblsp Coco
2 tsp soda
1 tsp salt
3 c. flour
12 tblsp saend ail
2 tblsp vinegar
2 tsp vanilla
2 cups cold water
Bake 350
30 Min
9x13
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# Crazy Cake
## Ingredients
- 2 cups sugar
- 3 Tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 3 cups flour
- 12 Tbsp salad oil
- 2 Tbsp vinegar
- 2 tsp vanilla
- 2 cups cold water
## Instructions
1. Combine all ingredients and mix well.
2. Pour into a greased 9x13 pan.
3. Bake at 350° for 30 minutes.