RECIPES FOR 2014

From the Recipe files of Helga Shultz and Friends

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January, Overnight Coffee Cake May, A Super Easy Chocolate Cake September, Chili Casserole (a very easy meal)
February, Easy Chicken Pot Pie June, Summer Rice Salad October, Oatmeal cookies with dried cherries (or cranberries) and walnuts
March, Hutsput (Dutch Stew) July, Cheese Cake (very good and easy) November, Potato And Ham Bake (Schinkenkartoffeln)
April, Brown-Eyed Susan Cookies (very simple and pretty) August, Crunchy Pea Salad (very easy summer salad) December, Cabbage and Ground Beef Casserole (An easy Dutch supper)

January, Overnight Coffee Cake

Ingredients:

3/4 cup butter

1 cup sugar

2 eggs

1 cup sour cream

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground nutmeg

3/4 cup firmly packed brown sugar

1/2 cup chopped walnuts or pecans

1 teaspoon ground cinnamon

Butter a 13 x 9-inch baking pan and lightly dust with flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and sour cream. Mix well. Combine flour, baking powder, baking soda, salt, and nutmeg. Add to batter and mix well. Pour into pan. Mix in a separate bowl the brown sugar, nuts, and cinnamon. Mix well and sprinkle evenly over batter. Cover and chill overnight.

In the morning, uncover and bake at 350 degrees Fahrenheit for 35 to 40 minutes or until cake tests done.

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February, Easy Chicken Pot Pie

1 can condensed cream of chicken soup

1 cup milk

One 12 ounce package frozen mixed vegetables, thawed

1 cup cubed cooked chicken or turkey

1 egg

1 cup biscuit baking mix

Heat oven to 400 degrees.
Stir the soup, ½ cup milk, vegetables and chicken in a 9 inch pie plate.
Stir the remaining milk, egg and baking mix in a small bowl.
Spread the batter over the chicken mixture and bake for 30 minutes or until top is golden brown.

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March, Hutsput (Dutch Stew)

1/4 cup margarine or butter

2 pounds braising meat, sliced ½ inch thick (large chunks) Chuck Roast

2 cups cold water

3 pounds carrots, peeled and diced or a mixture of diced carrot and turnip

12 ounces onions, diced (about three medium)

3 pounds potatoes, peeled and quartered

1 tsp salt

1/2 tsp pepper

1 or 2 smoked sausages

Heat the fat in (what else) a Dutch oven until brown. Sear the meat on both sides till brown. Add water to just cover the meat and simmer (covered) for approximately one (1) hour.

Add carrots, onions and potatoes. Season with salt and pepper. Cover and simmer for about an hour more.

Add the sausage on top during the last 15 minutes of cooking. Remove the meat and veggies, if there is enough liquid left, make gravy. Mash the vegetables together and put on plates. Put meat and sausage slices on top and serve with gravy. (Serves four to six)

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April, Brown-Eyed Susan Cookies (very simple and pretty)

1 cup butter at room temperature (2 sticks)

1/2 cup confectioners’ sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

2 cups all purpose flour

1/2 teaspoon salt

Frosting:

1 cup confectioners’ sugar

2 tablespoons cocoa powder

2 tablespoons hot water

1 teaspoon vanilla extract

48 whole almonds

Preheat oven to 350 degrees. Cream together the butter and sugar until fluffy and blend in extracts. Add the flour and salt and mix well. Shape dough into balls about 1 inch size (I use a scoop) and flatten slightly.

Bake for about 12 to 14 minutes. Cool the cookies completely before frosting.
For the frosting whisk the ingredients together and mix well.

Frost each cookie and top with an almond.
These cookies also freeze well.

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May, A Super Easy Chocolate Cake

1 pkg. Duncan Hines Devil’s Food cake mix

1 pkg. chocolate fudge instant pudding mix

12 ounces chocolate chips

1 1/3 cups sour cream

4 eggs

1/2 cup water

1/2 cup corn oil

Grease and flour a Bundt cake pan.

With electric mixer mix all of the above, except the chips and beat for about four minutes.

Fold in chips and pour batter into the prepared pan and bake at 350 degrees for about 50 to 55 minutes or until cake tester comes out clean.

Dust with powdered sugar

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June, Summer Rice Salad

3 cups cooked rice

1 cup diced carrots, steamed

1 cup diced red peeper

1 small can sliced black olives

1 cup fresh or frozen green peas

I stalk of celery, chopped

1 small onion, chopped

2 tablespoons chopped parsley

1 ½ cups diced ham or cheese (optional)

Marinade

¼ cup olive oil

¼ cup vegetable oil

¼ to 1/3 cup fresh lemon juice 1 clove garlic, pressed

1 teaspoon dill

1 teaspoon sweet basil

Tomato wedges or cherry tomatoes

Mix first 9 ingredients together.

Whisk the ingredients for the marinade together and pour over rice Mixture. Refrigerate the salad until thoroughly chilled, stirring occasionally.

When ready to serve garnish with tomatoes.

You can be creative and add some currants, toasted nuts or a sprinkle of freshly grated Parmesan cheese.

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July, Cheese Cake (very good and easy)

Graham crackers

½ cup butter, melted

2 tbs. sugar

16 ounces cream cheese (room temperature)

¼ cup sugar

3 eggs

2 cups thick sour cream

¾ cup sugar

1 tsp vanilla

cinnamon

sliced almonds

Crush 20 graham crackers and mix with ½ cup melted butter and 2 tbs. sugar.

Line an 8-inch square pan with crumb mixture and bake at 350 for 5 minutes.

Let cream cheese warm up to room temperature. Soften the cheese with electric beater and mix in ¼ cup sugar and 3 eggs. Turn the mixture into crumb-lined pan and bake at 350 degree for 15 to 20 minutes. Cool to room temperature.

Combine 2 cups of sour cream, ¾ cup sugar and vanilla and pour over cake.

Sprinkle with cinnamon and some sliced almonds. Bake in 350-degree oven for 10 minutes. Cool and chill for at least 24 hours before serving.

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August, Crunchy Pea Salad (very easy summer salad)

1/3 cup ranch salad dressing

1/3 cup mayonnaise

1 tablespoon lemon juice

1/4 teaspoon celery seed

1/4 teaspoon salt

1/8 teaspoon pepper

2 packages (10 ounces each) frozen peas, thawed

3 tablespoons finely chopped onion

3/4 cup salted peanuts

In a large bowl combine salad dressing, mayonaise, lemon juice, celery seed, salt and pepper.
Add

Peas and onion, toss and stir in peanuts.

Makes six to eight servings.

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September, Chili Casserole (a very easy meal)

1 pound ground beef

1 cup chopped onion

1 can (15 ½ ounces) kidney beans, drained

1 can (14 ½ ounces) stewed tomatoes

1 can (15 ounces) tomato sauce

¼ teas. garlic powder

¼ teas. salt

¼ teas. pepper

2 cups cooked noodles

In a skillet brown beef and onion, drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in noodles, heat through.

Makes 6 servings.

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October, Oatmeal cookies with dried cherries (or cranberries) and walnuts

1 cup butter

1 ½ cups brown sugar

½ cup white sugar

2 eggs

2 teaspoon vanilla extract

1 ¼ cups flour

½ teaspoon baking soda

1 teaspoon salt

3 cups quick oats

1 cup chopped walnuts

1 cup dried cherries or cranberries

With electric beater mix butter and sugar. Add eggs, one at a time; add the flour with the baking soda and salt. Stir in the oats, walnuts and cherries or cranberries by hand.

With two spoon or melon ball scoop shape medium sized cookies and bake at 325 degrees for about 12 minutes. Recipe makes about 3 dozen cookies.  

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November, Potato And Ham Bake (Schinkenkartoffeln)

2 lbs potatoes, cooked

¾ lb cooked ham, cut into thin strips

2 large onions, cut into rings

2 tablespoons butter

1 cup cream

4 eggs

Salt, pepper and nutmeg to taste

1½ cups grated cheese

Preheat oven to 400 degrees.
Peel the potatoes and cut into thin slices.
Fry the onion rings in 1 tablespoon butter until translucent.
Grease a baking dish with the rest of the butter.
Layer the onions, potatoes and ham in the dish.
Mix together the eggs and season with salt, pepper and nutmeg.
Mix in ½ the cheese and pour the mixture over the potatoes and ham and bake for about 30 minutes. After about 20 minutes sprinkle the remaining cheese on top.
(Makes 4 servings)

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December, Cabbage and Ground Beef Casserole (An easy Dutch supper)

1 pound lean ground beef

1 large onion, chopped

1 head cabbage, coarsely chopped

1 can tomato soup

1 cup of water

salt and pepper to taste

Saute ground beef with onion until cooked, not brown.
Place shredded cabbage in a two quart casserole dish, add beef and onion.
Mix tomato soup and ¾ cup of water. Pour over beef and onion.
Bake at 350 degrees for 1 ½ to 2 hours, until cabbage is tender.
Serve over a bed of cooked rice.

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