RECIPES FOR 2013

From the Recipe files of Helga Shultz and Friends

Back to Recipe Home Page

Recipes for 2011 Recipes for 2012 Recipes for 2014
Recipes for 2015 Recipes for 2016 Recipes for 2017

Back to Shultz's Home Page

January, Beef Casserole Supreme May, Spaghetti Bolognese (4 to 6 servings) September, Apple Bread
February, Curried Pea Soup (Very Easy) June, Cranberry Cheese Pie October, Easy Chicken and Broccoli Alfredo
March, Chedder Cheese Bread (quick and easy) July, “Blaue Zipfel” Bratwurst with a German Flair November, Butternut Squash Apple Cranberry Bake (easy and delicious)
April, Overnight Make Ahead Chicken Casserole August, Chicken Pasta Salad with a Different Flair December, Cinnamon Nut Diamonds (great Holiday cookies)

January, Beef Casserole Supreme

1 lb ground beef

1/2 cup chopped onion

8 ounce can stewed tomatoes

1 can condensed tomato soup

2 teaspoon salt

1 clove chopped garlic

1 cup sour cream

1 three ounce package cream cheese, at room temperature

5 ounces cooked and drained egg noodles

Cook ground beef and onion until lightly browned and drain off fat. Stir in the tomatoes, tomato soup, salt and garlic and simmer for about 10 minutes. Blend in the sour cream and cream cheese and stir in the
cooked noodles.

Turn into a 2 quart casserole dish and bake covered in 350 degree oven for About 30-35 minutes. (makes 4 to 6 servings)

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


February, Curried Pea Soup (very easy)

1 cup frozen peas

1 large onion, chopped

1 potato, cubed

1 carrot, sliced thin

1 celery stalk, sliced

1 clove garlic, minced

1 teaspoon curry powder

1/4 to 1/2 teaspoon salt

16 oz. chicken stock

1 cup half and half or milk

a little olive oil

Saute onion, carrot, celery, potato, garlic and curry in olive oil until wilted.  Add chicken stock and simmer for 15 minutes. Add peas and simmer for 5 more minutes.

Puree soup in blender and add half and half or milk. If serving the soup warm, heat it but do not let it boil. (Soup does not have to be pureed)

Soup can be served cold also and is good with a dollop of sour cream.

Makes about 4 servings.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


March, Cheddar Cheese Bread (easy and quick)

2 ½ cups flour

2 ½ teaspoons baking powder

1 teaspoon dry dill weed

1 teaspoon salt

4 tablespoons butter

1 cup milk

1 large egg

2 cups grated aged cheddar cheese (8 ounces)

In a large bowl combine flour, baking powder, salt and dill weed. Cut butter and work into the flour mixture (I used a pastry blender). In a small bowl whisk milk and egg together and add with the cheese to the flour mixture, stir until just combined. Scrape dough into a greased 9X5 inch loaf pan.

Bake at 375 degrees for about 35 minutes or until tester comes out clean and loaf is golden.

Cool in pan for 10 minutes before inverting onto rack.

P.S. I fried some slices the next day with just a touch of mayonnaise on each side until crisp. It was great with some soup.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


April, Overnight Make Ahead Chicken Casserole

2 cups uncooked small elbow macaroni

3 to 4 cups cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

2 1/2 cups chicken broth

1 cup chopped onion

1 cup chopped celery

salt and pepper to taste

2 cups shredded mild cheddar

crushed potato chips

Put uncooked macaroni into 9 x 13 inch greased pan. Add chicken evenly over
macaroni.

In bowl combine next six ingredients and mix well and spread over chicken layer. Top
with shredded cheese. Cover and refrigerate over night.

Top with crushed potato chips, if desired, before baking.

Bake uncovered 1 hour at 350 degrees.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


May, Spaghetti Bolognese (4 to 6 servings)

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, sliced

1 sweet yellow pepper, diced

3 stalks celery, diced

10 small carrots, sliced (or 2 large ones)

8 ounces sliced mushrooms

1 large can crushed tomatoes

Salt and pepper to taste

1 teaspoon Italian seasoning

8 ounces spaghetti

Sauté garlic and onion in a large frying pan for a couple of minutes. Add the rest of the vegetables and sauté for about 5 minutes, add mushrooms and sauté for a few more minutes. Add crushed tomatoes, salt and pepper and Italian seasoning. Simmer covered for about 20 minutes.

In another pan cook spaghetti according to direction until a la dente. Add cooked pasta to vegetable sauce and simmer for a few more minutes.

If you would like meat with this dish add ground beef or Italian sausage and sauté it along with the onion and garlic.

Serve with grated Parmesan or Romano cheese.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


June, Cranberry-Cheese Pie

A very quick but delicious dessert to make ahead of time

Contributed by Helga Shultz

1- 9-inch Vanilla Wafer crust

1- 15 ounce can sweetened condensed milk

1/3 cup lemon juice

1/2 teaspoon Vanilla

1- 8-ounce package cream cheese, cut in cubes and softened

1- 16-ounce can whole cranberry sauce

whipped cream

Put milk, lemon juice and cheese in blender container, blend until smooth. Set aside a few cranberries from sauce. Fold remaining sauce into cheese mixture. Spoon into crust. Freeze until firm. Remove from freezer 10 minutes before serving. Top with whipped cream and garnish with the reserved cranberries

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


July, “Blaue Zipfel” Bratwurst with a German Flair

1 cup white wine

1 cup water

1 sliced onion

1 bay leaf

a few peppercorns

a little salt and pepper

fresh bratwurst

Boil the broth for a few minutes. Add the bratwurst and simmer for about 15 minutes.

You can grill or fry the bratwurst before serving if you prefer. It is good served with fried or hash brown potatoes.

Guten Appetit!

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


August, Chicken Pasta Salad with a Different Flair
1/2 cup plain low fat yogurt

1 teas. honey or sugar

2 tables. orange juice

4 teas. Dijon style mustard

dash pepper

2/3 cup cooked elbow macaroni

5 ounces (1 cup) cooked chicken or ham cut into bite size pieces

2 tables. sliced green onion

1 cup cooked cut green beans

1/2 cup shredded carrot

For dressing mix in a large bowl yogurt, honey, mustard, orange juice and pepper. Add the rest of the ingredients. Toss to mix well. Chill overnight.

Note: If desired, substitute one 6 1/2 ounce can tuna (water pack) drained for chicken or ham.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


September, Apple Bread
3 cups flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

3 large eggs

1 cup vegetable oil

2 cups sugar

1 teaspoon vanilla extract

3 to 4 cups diced apples

1 cup chopped walnuts

Preheat oven to 325 degrees and grease two 9x5x3 inch loaf pans, set aside.

In medium bowl combine flour, cinnamon, baking soda and salt, set aside.

In mixing bowl beat the eggs, oil, sugar and vanilla together, stir in the flour mixture until just mixed. Fold in apples and walnuts and spoon into loaf pans.

Bake for 1 hour and 15 minutes or until tested done. Cool 10 minutes in the pans before removing to cool on wire racks. Wrap tightly to store. (2 loaves)
 (top)        (Home to Recipe)        (Back to Shultz's Home Page)


October, Easy Chicken and Broccoli Alfredo

8 ounces linguini (1/2 package)

2 cups fresh broccoli, cut into flowerets

4 tablespoons butter

2 cup sliced fresh mushrooms

2 skinless, boneless chicken breasts cut into strips

1 can cream of mushroom soup

1 cup half and half

1/2 cup grated Romano or Parmesan cheese

Salt and pepper, onion powder and Italian herbs to taste

Cook linguini according to directions. Add broccoli for last 4 minutes of cooking time, drain.
Heat butter in large skillet. Cook chicken until browned, remove from pan and set aside. Sauté mushrooms in same pan. Add some onion powder and Italian herbs, soup, half and half, chicken and cheese and heat through. Add salt and pepper to your liking and toss linguini into the mixture and dinner is ready. Serve with additional grated Parmesan.
Makes about four to six servings in about 20 minutes.

 (top)        (Home to Recipe)        (Back to Shultz's Home Page)


November, Butternut Squash Apple Cranberry Bake (easy and delicious)

1 large butternut squash, peeled and cut into 1 inch cubes

2 large apples, cut into slices

1 generous cup of fresh or frozen cranberries

1/2 cup brown sugar

1/2 stick of butter

about 1 tablespoon flour

1 teaspoon salt

1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Place squash pieces into ungreased glass or ceramic baking dish. Place apples and cranberries on top. Mix the flour, sugar, salt and nutmeg and sprinkle on top. Dot with butter and bake 50 to 60 minutes. Recipe makes about 6 servings.

(top)        (Home to Recipe)        (Back to Shultz's Home Page)


December, Cinnamon Nut Diamonds (great Holiday cookies)

1 ¾ cups unbleached flour

½ teaspoon salt

1 teaspoon cinnamon

1 cup butter, room temperature

1 cup light brown sugar

1 teaspoon vanilla extract

1 egg yolk

½ cup ground walnuts or pecans

1 egg white

½ cup chopped walnuts or pecans

Preheat oven to 350 degrees

Mix first 3 ingredients and set aside.

Put next four ingredients into large bowl and beat with electric mixer until light and fluffy.
Add flour mixture and ground nuts.

Spread onto greased cookie sheet, pat down with hands. Brush the top with slightly beaten egg white and sprinkle with chopped nuts, pressing into dough.

Bake 25 to 30 minutes.

Cut into 1 ½ inch strips and then diagonally into diamonds.

Cookies keep well in airtight container and ship well.

  (top)        (Home to Recipe)        (Back to Shultz's Home Page)