Alvira's Company Eggs

Source: Alvira Colbert

• 8 slices bread (cubed)
• 2/3 lb. cheddar (shredded)
• 8 eggs (beaten)
• 1/2 lb. bacon (fried) or ham (diced)
• 1 tsp. salt
• dash of pepper
• 3 1/2 cups milk
• 1/2 tsp. dry mustard

1. Cube bread and place in the bottom of a 9x13" buttered glass dish.
2. Add shredded cheese to well beaten eggs.
3. Add milk, bacon (or ham), salt, pepper, mustard to egg mixture.
4. Pour over the bread, cover the dish and refrigerate overnight.
5. In the morning, take out of the refrigerator and set out on counter for 30-45 minutes, @preheat oven and bake 45 minutes @ 350º.
6. Take out of oven and let sit for 5-10 minutes before eating.

Journey's End Vegetable Soup

Source: Journey's End Restaurant, Mundelein, IL
Yield: About 9 cups

Thank you for 33 great years; we will miss you all.  We hope you enjoy making our soup as much as we did!

• 1/4 cup bacon drippings or margarine

1. 1/2 cup peeled and diced carrot
2. 1/2 cup diced onion
3. 1/2 cup diced celery
4. 1/4 tsp. oregano
5. 1/4 tsp. Italian seasoning
6. 1/8 tsp. basil
7. 1/8 tsp. thyme
8. 1/8 tsp. rosemary
9. 1 clove minced garlic
10. 1 bay leaf

• 7 cups beef stock
• 1 cup canned chopped tomatoes
• 1-2 tbsp. tomato paste
• 2/3 cup peeled and diced potato
• 1/3 cup peeled and diced turnip
• 1/4 cup cooked red kidney beans
• 1/4 cup cooked navy or lima beans
• 2 tbsp. soup pasta
• 1 tbsp. chopped parsley
• 1 tbsp. barley
• 1 tbsp. split peas*
• 1 cup chopped spinach
• 1 cup chopped cabbage

Heat bacon drippings or margarine in heavy saucepan over medium heat.

Add next ten ingredients and cook until vegetables soften, stirring frequently.  Add 1/4 cup flour to form a roux, stirring until smooth.  Add all remaining ingredients; cover and cook for approximately 50 minutes.  

Season with salt and pepper.

*No longer in our version, but in the original

Dutch Baby Batter

Source: Ray Walker (Owner Walker Bros. The Original Pancake House)
Yield: Four 8" pancakes or two 12" pancakes

• 4 tsp. clarified butter
• 8 oz. skim milk
• 4 oz. heavy whipping cream
• 12 large eggs
• 1/2 cup powdered sugar
• 2 cups flour
• 1 tsp. salt
• dash nutmeg

Directions:

Mix milk, cream, and eggs in a large bowl using a wire whisk.  Mix in the sugar then the flour until there are no lumps. Add the salt and nutmeg, mix until smooth

Place 1 tsp. of clarified butter (non-clarified butter will burn) in an 8" Teflon coated warm skillet.  Let butter melt and move skillet to have butter coat entire cooking surface.  Pour 10 oz. of batter into the skillet and place into a 400º preheated oven.  Let cook for 8-10 minutes in a convection oven or 25-30 minutes in a conventional oven until it is nicely browned.  As the edge of the Dutch Baby firms up and rises at at least and edge higher than the pan, gently spin it in the pan to loosen any friction and encourage a higher rising edge.  It may rise as high as 8", so plan your oven space accordingly.

This recipe yields 4 Dutch Baby pancakes using 8" skillets.  You may cook 2 at a time in the oven, paying close attention to the color and cooking.  You may also cook a larger Dutch Baby in a 12" skillet using twice the butter and batter.

Apple Pancake "My Signature Recipe"

Source: Richard Walker  www.richardwalkers.com 
Yield: 2 pancakes, 2-4 servings

• 1 c. water
• 1/2 cup whipping cream
• 4 tsp. skim milk powder
• 6 eggs
• 1/2 cup confectioner's sugar
• 1 3/4 cups flour
• 2 tsp. salt
• 1/16 tsp grated nutmeg
• 1/2 cup clarified butter
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 
  
• 2/3 cup superfine sugar mixed with 2 tsp. ground cinnamon

1. Whisk together water, cream, and milk powder.  Beat eggs and whisk into water mixture. Add confectioner's sugar, flour, salt, and nutmeg and beat to remove lumps.
2. Heat the butter in a 10 inch, heavy bottomed, Teflon, oven-proof skillet.  Add half the apples and sauté over low-medium heat for 2 minutes.  Sprinkle with half the sugar-cinnamon mixture and cook over medium heat until apples are browned and glazed. 
3. Pour half of batter over apples in skillet.  Bake apple pancake in preheated 400º oven for 18 minutes until pancake is puffed around sides, golden, and firm in the center.  Remove immediately from  oven.  Place a dinner plate over the skillet.  Carefully and quickly flip pan upside down over plate so pancake comes out apple-side up.
4. Repeat with the remaining ingredients to make second pancake.

Baked Beef Stew

• 1 lb. beef, cubed
• 3 T. olive oil
• 2 T. flour
• 3 large carrots
• 1 turnip
• 1/2 lb. new potatoes
• 14.5 can diced tomatoes with Italian herbs
• 32 oz. beef broth

1. Brown beef in oil with flour, add to a 13"x9" pan.
2. Chunk up carrots and turnips, add to pan.
3. Add potatoes, tomatoes, and broth.
4. Bake at 350º for 1 1/2 hours or until beef is tender and broth has thickened.

Soft Ginger Cookies

Source: Johannah Banham
Cream together:

• 1 cup butter
• Add & beat:

• 3 eggs
• 3/4 cup molasses

Sift & mix in:

• 6 cups flour
• 1 Tbsp. baking soda
• 1 Tbsp. cinnamon
• 1 Tbsp. cloves
• 1 Tbsp. ginger
• 1 tsp. salt

Roll into 1" balls, then roll balls in sugar.

Bake on ungreased sheet @ 375º for 10 minutes or less.

Take them out when they are soft and puffy looking and barely browned.  They fall and crack as they cool.

Chicken & Swiss Casserole

• 5 boneless/skinless chicken breasts
• 8 oz. Swiss cheese slices
• 1 can cream of chicken soup
• 1/2 can chicken broth
• 3/4 cup melted butter
• 8 oz. package seasoned stuffing mix

1.  Halve chicken breasts.  Place in a 9"x13" glass casserole.
2. Cover with cheese slices. 
3. Mix soup and broth and pour over chicken.
4. Mix butter and stuffing, spread on top.
5. Cover with foil and bake at 350º for 1 hour.
6. Uncover, and bake for 30 more minutes.

Broccoli Casserole

• 1 cup rice, cooked
• 1 pkg. frozen broccoli cuts
• 1 cup cream of celery soup
• 8 oz. Velveeta
• 4 Tbsp. butter

Mix all together, place in greased casserole dish.

Bake at 350º for 30 minutes, until bubbly.

Spinach Dip

• 1 pkg frozen chopped spinach, squeezed & drained well
• 1 cup sour cream
• 1 cup mayonnaise
• 1 pkg. Knorr's dry vegetable soup mix

Combine all ingredients and serve with rye bread.

Artichoke Dip

Source: Sam Girgis

• 1 cup artichoke hearts, drained
• 1 cup mayonnaise
• 1 cup parmesan cheese
• 1 small can diced green chiles, optional

1. Mash up hearts with spoon.  
2. Add the rest of the ingredients, stir well.  
3. Microwave on 50℅ power until heated, about 8 minutes.  
4. Serve with crackers or corn chips.

Kraft Chicken Puffs

Yield: 4 1/2 dozen

• 2 cups chicken, finely chopped 
• 3/4 cup celery, chopped 
• 1/4 cup onion, chopped 
• 1 cup Swiss cheese, shredded 
• 1/2 tsp. mustard 
• 1/2 tsp. salt 
• dash pepper 
• Kraft Real mayonnaise 
•  *Petite Cream Puffs (recipe below) 

1.  Combine chicken, celery, onion, cheese, mustard, seasonings, and enough mayo to moisten; mix lightly. 
2.  Cut tops from petite cream puffs; fill with chicken mixture, replace tops. 
3.  Bake at 350º for 15 minutes. 

Petite Cream Puffs 

• 1 1/4 cups water 
• 1/4 cup margarine 
• 1 cup flour 
• 1/2 tsp. salt 
• 4 eggs 
• 1 cup (4 oz.) shredded Swiss cheese

1. Bring water and margarine to a boil.
2. Add flour & salt; stir vigorously over low heat until mixture forms a ball. Remove from heat.
3. Add eggs, one at a time, beating until smooth after each addition.
4. Stir in cheese.
5. Drop rounded teaspoonfuls of dough onto greased cookie sheet.
6. Bake at 400º for 30-35 minutes or until golden brown. Remove from cookie sheet immediately.

Instant Pot Orange Chicken & Rice

Source: https://iwashyoudry.com/instant-pot-orange-chicken-rice/ 

• 2 lbs. chicken thighs, cut into 1 1/2"pieces
• 1 Tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. ground ginger (or 2 tsp. minced ginger)

Sauce

• 1 1/2 tsp. fresh orange zest
• 2 Tbsp. fresh orange juice
• 3 Tbsp. soy sauce
• 1/3 cup sugar
• 1/3 cup dry sherry (or chicken broth)
• 1/3 cup chicken broth
• 2 Tbsp. water
• 2 Tbsp. corn starch

Rice

• 1 1/2 cups white rice (I use Jasmine), rinsed until the water runs clear, drained
• 1 1/2 cups water
• sliced green onions for garnish, optional

1. Set the Instant Pot to saute´funtion and increase to high heat.
2. Add olive oil and sesame oil to the inner pot to heat up.
3. Season the chicken with salt, garlic powder and ginger. 
4. Add chicken to the inner pot once hot and cook 2 to 3 minutes, browning on all sides. Turn the Instant Pot to the off position.
5. Meanwhile, whisk together the ingredients for the sauce: orange zest, orange juice, soy sauce, saugar, sherry, and broth. Pour over chicken and stir to coat.
6. Place trivet over the chicken in the Instant Pot.  Combine the rinsed rice and water in an oven-safe  dish (Make sure it is only half way filled as the rice will expand.) 
7. Place the rice filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
8. Press MANUAL & HIGH PRESSURE for 4 minutes.  Let the pressure naturally release for 10 minutes after cooking (Do not release pressure immediately after cooking, do not turn off IP.)
9. Once 10 minutes is up, quick release of pressure.
10. Carefully remove the rice and fluff with a fork.
11. Meanwhile whisk together the 2 Tbsp. water with 2 Tbsp. cornstarch and turn IP to saute´ mode again.
12. Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).  
13. Serve over chicken over rice and garnish with sliced green onions if desired.  Enjoy!

Notes:

• If you want to make the sauce spicy, add a pinch of red pepper flakes and a tablespoon of Siracha sauce to the sauce mixture.
• Janet's notes: Made exactly as written, except subbed water + Better Than Bouillon for the broth and sherry.  Here are some tweaks to try:

1.  Marinate chicken in cornstarch and egg white, then saute´.  Probably could omit the final slurry...
2. Use fresh ginger and garlic and increase amounts for more flavor.
3. Add some cayenne pepper