THE BACHELOR’S KITCHEN HANDBOOK

A Collection of Simple Recipes by Seth Medlin First and Last Printed: February 10, 1984

 

Recipes Mother Managed to Teach Me - BAKED APPLES

1. Core & slice the apples (peel them first) into a 6"x10" (about 1.5 quart casserole dish) Pyrex dish.

q About eight (8) medium size apples.

q Cut the apples into THIN broad pieces.

q It is very important that they not be too thick!!

2. Fill the greased Pyrex dish to the top & even above the top in the center of the dish. The apples will bake down in size.

q At this point you may wish to add ½ cup of water.

q You may also add some extra cinnamon now if you like it.

3. Mix the topping into a Crumbly consistency. (1) Add flour if needed to make crumbly. (This could take forever)

q     ¾ Cup Sugar

q     ½ Cup Flour

q     ½ Stick Soft Margarine (room temp.) NOT MELTED

q     1 Teaspoon of Cinnamon

4. Put topping over the apples & bake uncovered at 350 deg. F for 45 Min. to 75 Min. or until brown and the apples are tender. Best if served with ice cream.

q 2 lb Ground Chuck (or more to your taste)  q 1 Pk Chili Seasoning Mix (1-3/4 oz) q 2 cans Chopped or Whole Tomatoes (16 oz each) q 2 cans Kidney Beans (15 oz each) q 1 can Tomato Paste (optional) (12 oz)

1. Brown the Ground Chuck.

q It will not be brown but gray.

q Microwave works very well for this as it is easy, fast, and neat. (Does that sound like anybody you know??) (1)

q Be sure to drain away the extra grease.

2. Add Chili Seasoning Mix, Tomatoes, Beans, and Ground Chuck - Cook on low for 15 - 20 minutes stirring often, and try not to burn it!!

 

3. This makes quite a lot of chili and I suggest freezing the extra for those fast meals later. Also it is very good served with sliced lettuce as described in the Vegetable section of the book.

 

q 2 cups Pepperidge Farm Herb Stuffing

q 1 pack Cooked Chopped Broccoli (9oz. drained!!)

q 2 cups Cooked Chicken Chunks (1)

q 1 cup Whole Milk

q 1 can Cream of Chicken Soup

q 1 cup Grated Cheddar Cheese (pack already grated)

 

1. Cook chicken parts (4 breast or 6-8 thighs)

q Take the skin off & wash the bird a little. (Don’t kill the bird)

q Put 2 cups of water in a pan with no salt at this time.

q Place the bird parts in the pan of water.

q Bring to medium rolling boil bubbling!

q About 30 minutes or until tender & the meat falls off the bones. (Then it is tender)

2. Place the chicken on a plate to cool to the touch.

3. Cut or tear the bird into bite size or larger pieces. Two (2) cups plus or minus 1/2 cups are needed. (Plus is better)

4. Cook frozen broccoli as directed on the package.

5. Spray a 9"x13"x2" or 10"x12"x2" casserole dish with a No-stick spray.

6. Line bottom of dish with stuffing.

7. Spread 2 cups of chicken over the stuffing.

8. Spread broccoli over the chicken.

9. In a separate bowl mix:

q 1 cup Whole Milk

q 1 can Chicken Soup

Pour over the dish of bird and stuff.

10. Spread cheese over milk and soup.

11. Place (a little) Pepperidge Farm over the cheese. (Mom’s extra touch)

12. Bake in a pre-heated oven at 350 Deg. for 30 to 45 minutes. (Everything is already cooked, so all we are doing here is heating) It will be brown around the sides/top and bubbling when ready.

q 12 oz Beer At Room Temp. q 3 & ½ cups Self Rising Flour q ¼ cup Sugar q 2 eggs

1. Place the can/bottle of beer in a bowl of warm water, (upright & unopened), for about 10 minutes.

2. Grease a bread pan (1) with Crisco, this is EXTREMELY IMPORTANT! You should grease it all the way to the top so that when the bread rises it will not stick.

3. Preheat the oven to 375 Deg F. before the bread goes in.

4. Mix all the stuff, (except the beer), together & stir/fold until moist. Add warm beer while you continue to stir & fold the mixture. Do not over mix. Pour in a bread pan or pans and - put in preheated oven at 375 Deg. F. for 45 minutes to one hour. Bake longer for one pan or less for two pans.

5. Watch the crust for brownness as the sign of doneness. (2)

q Brush one egg (whipped) on top while it is cooking. Don't put too much on or you will have scrambled eggs on top of your bread. (Optional)

q Do this two - three times while the bread is cooking. However try not to open the oven any more than necessary so as to keep the heat in the oven. (Optional)

q The egg will keep the crust from getting too tough.

q If the top becomes too brown in 35-40 minutes cover with aluminum foil. (I usually do this)

q 2 Beaten Eggs q 1/3 cup Whole Milk q Butter q Sliced bread of any kind or if you prefer soft French bread sliced to desired thickness.

1. Combine eggs & milk in bowl.

q Really mix it up.

2. Dip bread in mixture coating each side evenly & allow excess liquid to run off.

3. Place in hot skillet with melted butter & brown both sides, sprinkle with powdered sugar if desired.

4. Serve with syrup of choice - makes about 4 to 6 slices.

 

 

q 2  3oz Pk. Grape Gelatin

q 2 cups Boiling Water

q 1 can (20oz) Undrained Crushed Pineapple

q 1 can Blueberry Pie Filling

q 8 oz Pk Cream Cheese (room temp.) (1/2 Pint)

q ½ Pint Sour Cream (8oz)

q ½ cup Sugar

q 1 Tsp. Vanilla Flavoring

q ½ Cup Chopped Nuts

q 1 box Lemon Cake Mix (18.25 oz)

q 1 stick Margarine or Butter Melted

q 1 Egg

 

1. Combine the lemon cake mix, margarine, & the egg. Ignore the directions on the cake box.

2. Grease the pan with Crisco and not a spray.

3. Press the dough mixture in a greased 9" x 13" cake pan. (Press up along the sides also) (press = to pat) (1)

4. Then mix together:

q 8 oz Cream Cheese Room Temp.

q 1 Box XXX Sugar (confectionery sugar - 16 oz)

q 2 Eggs

Pour on top of other mixture and bake at 350 Deg. F for 35 to 40 minutes. (2)

q 1 & ½ cups Sugar

q ½ cup Cocoa

q ½ cup Evaporated Milk

q 1/3 cup Butter or Margarine

q 1/3 cup Peanut Butter

q 1 & ½ cups Quick Cooking Oats, Uncooked

q ½ cup Chopped Pecans or Walnuts

q 1 Tsp. Vanilla Extract

 

1. Combine the sugar, cocoa, milk & butter/margarine in a heavy saucepan.

2. Cook over medium heat, stirring Constantly, until the mixture reaches a slow boil. (Mixture will be bubbling around the sides); then cook two (2) additional minutes, and Keep STIRRING.

3. Remove from the heat, add peanut butter, and stir until smooth.

4. Stir in the oats, pecans, & vanilla.

5. Drop mixture by the tablespoonfuls onto wax paper and allow to cool.

6. This yields 4 & ½ dozen.

 

 

q 1 cup Sugar q ½ cup All-purpose Flour q ¼ cup Cocoa q ½ cup Butter/Margarine SOFTENED q 2 Eggs q 1 Tsp. Vanilla Extract q 1 pinch Salt q ½ cup Chopped Pecans q Whipped Cream or Ice Cream

1. Combine the first seven (7) ingredients.

q Beat four (4) minutes at medium speed of mixer.

2. Spread batter evenly in a buttered 9" pie plate.

3. Bake at 325 Degrees for 35 to 40 minutes or until a toothpick comes out clean. (Isn’t cooking jargon strange?)

4. Serve with whipped cream or ice cream.

 

 

q 1 stick Butter or margarine melted

q 12 oz Crunchy Peanut Butter (one jar)

q 1 box Confectioners Sugar (16 oz)

q 1 & ½ cup Graham Crackers Crumbs

q 6 oz Chocolate Chips (semisweet morsels)

q ½ cake Paraffin Wax (1) (or less will work)

 

1. Melt butter/margarine in saucepan and blend in peanut butter, confectioner’s sugar, and crushed graham crackers. (Get your hands into it and make into about 100 small balls)

2. In a double boiler (2) melt paraffin and chocolate chips.

3. Drop the balls into the melted chocolate mixture and use toothpicks to roll the balls around in the mixture. I leave the toothpicks on the balls till they cool.

4. Place on wax paper to cool. - This makes about 100 depending on the size of the balls.

1. You will need a pot with a lid & it will need to be large enough for the roast to fit into it!! (You know that - right?) (Mother also suggested "Beef Round Eye Round Roast" is best)

2. Add a Very small amount of oil and fry the cow on each side until slightly brown.

3. Add one (1) cup of water, salt, pepper, & one (1) onion - cover and cook slow (slow = just bubbling) about 35 min. per lb of cow. *

q You may add some other stuff if you like. q Some times it has to cook longer - due to the thickness and quality of the cow. (It just depends on the cow)

4. OK NOW - Cook until tender and you may need to add water - there should be a small amount of water in the pot when you are finished. It may be used to make gravy.

* To 'Bake' in the oven would be 325 Deg. F & about 45 min. per lb. - and for well-done one (1) hour per lb. will be best. This method must be eye of round, and garlic salt should be added. Cook in a heavy pan. (Like an iron frying pan - this will help keep it from burning) This needs to cook slowly - if the meat is getting too brown then turn the oven temp. down.

1. Dice all ingredients very small:

q 2 Tomatoes

q 1 Cup of Celery

q 1 Cucumber

q 1 Small Onion  

q 1 Green Pepper – Medium

q 1 Pt. Mayonnaise

q 1 Teaspoon Salt

q 1 Unflavored Gelatin

 

2. Dissolve the gelatin in ¼ Cup Hot water. Then add 1/4 Cup of COLD water.

q Envelope Plain Gelatin

3. Fold Mayonnaise, Salt, & Vegetables into gelatin. Mom said this makes a bunch of sandwiches, and when you cut the crust * from the sides of the bread it is FANCY enough for any party.

* Mom said the cook gets to eat the crust.

1. Mix salts and sauce and butter, add to other ingredients. Mix well!! Bake one (1) hour on low heat, stirring often.

q 1 box Rice Chex, medium-size

q 1 box Cheerios

q 1 box pretzel sticks, medium

q 1 lb butter or 3/4 lb margarine

q 1 lb mixed nuts

q 1 lb pecans

q 1 lb peanuts

q 3 boxes Cheese Tid-bits, small boxes

q ¼ tsp. Celery salt

q ½ tsp. Garlic salt

q ¼ tsp. Worcestershire Sauce

 

 

q Pizza Dough (1) q Tomato Sauce        - 12-16 oz q Olive Oil                   - Little Bit q Oregano Leaves    - Just Some q Green Pepper        - One Small q Onion                       - One Small q Canadian Bacon    - What You Want q Shredded Cheese - Your Choice q Mushrooms             - Some Fresh If Possible q And Other Toppings as You Determine Appropriate (2)

1. Put some oil on the Pizza Pan so the Pizza will not stick.

2. Stretch out the dough onto the pan.

3. Brush a Little olive oil over the dough.

q Turn on the oven - preheat to 425 Deg. F.

4. Spread the Tomato Sauce over the dough.

5. Spread all the other stuff over the pizza.

6. Bake at 425 Deg. F for 15 to 20 minutes.

 

q 3 qts. Unsalted popped corn (POPPED!!!!) q 1 qt. Bite Size Rice Chex q 1 cup Nuts q 1 cup Brown Sugar q ½ cup Margarine q ¼ cup Corn Syrup q ½ Tsp. Salt q ½ Tsp. Soda

1. Combine the first three (3) ingredients.

q Unsalted popped corn (POPPED!'.!!), Bite Size Rice Chex, & Nuts.

q Put the stuff in a 6-qt. Dutch oven.

2. Combine the next four (4) ingredients.

q Brown Sugar, Margarine, Corn Syrup, & Salt.

q Put the stuff in a saucepan.

q Boil five (5) minutes.

3. Quickly stir in the soda.

4. Pour over corn and mix.

5. Spread on two greased cookie sheets and bake at 250 degrees for 40 minutes.

6. Let cool and break apart!!!!!! (I find you need to lift from the pan bottom then let cool on pan)

q 1 stick Margarine melted

q 2 cups Sugar

q 4 Tbsp. Dark Cocoa

q 1/3 cup Whole Milk

 

1. Combine the above and boil EXACTLY two (2) minutes, stirring constantly.

2. Add the following:

q ½ cup Creamy Peanut Butter

q ½ cup Dry Oatmeal

q ¼ tsp. Vanilla Flavoring

3. Mix well and drop by the spoonfuls. Shape into round cookies on wax paper and Allow to Cool completely.

4. This makes about 2 doz. depending on the size of the cookies.

 

 

q ½ Tsp. Sugar

q ½ Tsp. Cooking Oil

q 1 Tab. Vinegar or Lemon Juice

q 1 Tsp. Water

q Some Salt if you like

 

1. Slice the lettuce Very Thin (sharp knife will help)

2. Mix together all the stuff except the lettuce.

3. Mix and toss with the lettuce.

4. This makes about enough for one person, and is good served with Chili, ect.

 

 

Vegetables - GREEN GIANT CORN

GREEN GIANT CORN

1. Place a can of Green Giant Corn in saucepan on the stove.

2. Add 1 Tbs. Butter or Margarine.

3. Boil for one minute.

4. Place slices of whole pimento peppers on top of the corn when served.

 

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