Banana Squash (Oven) 2020

menu! 

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1 banana squash, if it's really large use half
• 3 Tbsp butter, cut into small pieces
• 1/4 C brown sugar
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice

Instructions

1. Preheat oven 375 degrees.
2. Cut squash into 10-12 individual sized pieces, wash under running water, pat dry.
3. Using a sharp knife make parallel cuts 1/4" deep.
4. Rotate squash and repeat; forming a checker board.
5. Place on cookie sheet.
6. Press butter cubes into scoring then sprinkle brown sugar, cinnamon, pumpkin pie spice evenly over squash.
7. Bake 1 hour- 1 hour and 15 minutes until soft when poked with a fork and lightly browned.

 

Peppermint Ice Cream Chocolate Sauce

 1 c. sugar
1 can canned milk
2 1/2 squares semi-sweet chocolate or 7 1/2 T. cocoa powder

Mix and stir until sauce starts to thicken

French Onion Soup

https://getpocket.com/explore/item/how-to-make-french-onion-soup?utm_source=pocket-newtab

Lola's Fruit Salad Dressing

 Prepare l package lemon instant pudding according to instructions.  (It's even more yummy if you use the cooked pudding mix).  Then whip cream and fold into the mixture.  Then mix with a variety of fruit.  If using cans, drain the juice from the can.  Some possible choices: fruit cocktail, pineapple, mandarin oranges, bananas, peaches, pears....whatever you would like.   

Grandma Ludwig's Cherry Jello/Apple Salad for Thanksgiving

1  large package of cherry jello
2 c. boiling water
1 1/2 to 2 c. orange juice  (Lola would use 1-2 real oranges and grate a little skin off too) and then use frozen orange juice to make the 1 1/2 c.
Grated rind of one orange
5 grated apples

Serve with whipped cream.  Lola would add a little drained, crushed pineapple to the whipped cream.

(The recipe was written on a note sheet that said "Courtesy of . . . LDS Hospital.)  That is interesting because Lola was a pink lady volunteer at LDS Hospital for years and years.  Jane was also a candy stripper along with her.  She was made the director because she was so organized and did such a good job.  That meant she was a paid employee.  Then, when Lola and Gene were called to preside over the New Zealand South Mission in 1969, she had to be released.  When they came home from their mission to New Zealand, Lola was again asked to lead the volunteers at LDS Hospital.  Grandma was very organized, a good worker, and well respected.

Lola's Lemon Pie Filling

2 c. water
5 T. Cornstarch
1 cup sugar (could do a little less)
2 eggs
1&1/2 -- Lemons Juice
1/4 t. salt
2 T. butter
Grated rind of 1 lemon

Boil water with grated lemon rind and then strain.  Pour lemon water over sugar, cornstarch and salt, which have been thoroughly mixed.  Cook in double boiler until thick.  Add egg yolks, and cook.  Take from fire and add lemon juice and butter.  

Pumpkin Pie for Thanksgiving (Ludwig traditional)

4 eggs
1 can 29 oz Pumpkin
2 c. firmly packed brown sugar
2 T. Pumpkin Pie Spice  Or (2 T Cinnamon, 1 t. Nutmeg, 1 t ginger and 1/2 t. cloves)
2 T flour
1 t. salt
3 1/2 cup (2-13-oz cans) evaporated milk
2 -  9 " pastry shells (unbaked)

Combine eggs and pumpkin.  Blend in sugar, spice, flour and salt; mix well.  Add milk, mix well.  Pour into pastry shells   Bake at 425 degrees 15 minutes.  Reduce heat to 350 degrees and continue baking 35-40 minutes or until knife inserted near center comes out clean.  Cool.  Store in refrigerator.  Two pies (8 servings each)

Mr. Seely (from when I worked at 'S&W Fine Foods') Custard Apple Pie

1 - #303 can of apple sauce
1/4 - 1/2 t. cinnamon
4 medium eggs
8 oz.cream or milk

Beat 4 medium eggs into 8 oz. of cream or milk (or combination).  Then mix apple sauce with eggs and milk mixture.  Place in baked pie shell or graham cracker crust.  Bake in preheated oven at 400 dgrees for 12 to 15 minutes.  Cool and serve with cream or ice cream. 

Aunt Margaret Johnson's Apple Pie

7 medium cooking apples, peeled, cored and thinly sliced (about 8 cups)
1/2 c. sugar
1/2 c. packed brown sugar
2 T. flour
1 t. ground cinnamon
1/2 t. grated lemon peel
1/4 t. salt
2 t. lemon juice
Flaky pastry 

About 2 hours before serving or early in day: 1. In large bowl with rubber spatula, lightly toss first 8 ingredients and set aside. 2. Prepare flaky pastry. On flour surface with floured rolling pin, roll larger pastry ball into a circle 1/8 inch thick and 2 inches larger than 9 inch-pie plate Line plate with pastry. Trim edges, leaving 1 inch overhang. Spoon apple mixture into plate and dot with butter and set aside. 3. Preheat oven to 425 degrees. Roll remaining pastry and cut a few slashes or a design in center of pastry and place over filling. Trim edge also leaving 1 inch overhang. Even out filling and then trim edge (leaving l inch overhang). Fold overhang under. Flute edges. Bake 40-50 minutes. (Dee Ann: All I have to say is thank you and yum!!)

Whipped Cream Specials

 https://www.biggerbolderbaking.com/frozen-whipped-cream/

Marinate for Chicken and Barbeque

Author: Melissa Stadler, Modern Honeyhttps://www.bbqhangout.com/blogs/start-grilling/how-to-cook-shish-kabobs-on-a-gas-grillr Thighs

• 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
• 1 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 
  
• Garnish:
• Fresh Parsley

Instructions

1. In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
2. Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
3. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
4. Preheat grill to medium heat. Brush grill with oil to prevent sticking.
5. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
6. Remove chicken from grill and let rest for 5 minutes.

 

Zucchini and Banana Bread

 

• 1 1/2 cups white whole wheat flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/3 cup melted coconut oil cooled to room temperature (or canola or vegetable oil)
• 1 teaspoon vanilla extract
• 3/4 cup shredded zucchini
• 2 tablespoons turbinado sugar optional

Instructions

1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
5. Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.
    
   This recipe is on:   (very good)
   

https://www.twopeasandtheirpod.com/zucchini-banana-bread/#wprm-recipe-container-40930

Grandma Ludwig's Famous Meatballs (Richard's favorite)

This is what I remember:

I remember the onions, hamburger, salt, pepper and Worcestershire sauce.  I have started to use the following recipe because the meatballs stay together a little better.  The flavor is much the same.   

Please add your memories of this recipe......

 

• 1 large egg
• 2 T or so of milk
  
• 1 medium onion, finely chopped
• 1 teaspoon salt
• 1 t. Worcestershire sauce
  
• Dash pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 3 to 4 tablespoons olive oil or butter
• 
  
• GRAVY:
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 1/2 cup beef broth (could also add a little milk or cream)
  
• Salt and pepper to taste

Powered by Chicory

Directions

• In a large bowl, mix the egg, milk, onion, salt, pepper, and add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.)
• In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet.
• For gravy, add butter to drippings. Stir in flour. Add broth.. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Chocolate Sauce from Lola

 Grandma Ludwig's chocolate sauce

1 c. sugar

1 regular size can of canned milk

2 1/2 squares of semi-sweet chocolate

Mix together and cook slowly and stir until it thickens.  (If necessary, thin out with milk)

Put over ice cream or anything to make it yummy!

Fudge

Grandma Ludwig's yummy fudge

1 pkg chocolate chips (I assume 9 oz. small pkg)

1 c. nuts

1 square butter or margarine

2 cups of sugar

6 oz. canned milk (small)

10 big marshmallows or 1 full measuring cup of small marshmallows

vanilla

pinch of salt

 

Boil marshmallows, sugar and milk for 5 minutes, stirring constantly so it won't stick.

 

Pour this over other ingredients--and put in buttered pan and let stand.

Rice Pudding

 (just as Lola gave the directions)

Cook 1 cup rice per package directions.  Use correct amount of water and salt.  Cook rice until it starts to be tender.  (add probably about 1/2 t. salt)

Cook about 10 minutes and then add a little canned milk and regular milk.  Also add about 1/2 c. brown sugar and sweeten to taste.  Then also add about 1 tsp. regular sugar.  Simmer at least ` hour.  Stir often and add milk as moisture is used up.  

Use dab of cream on top or fold a bit into the pudding!  (I would add 1 tsp. vanilla after it's done.)

Hamburger -- Rice Balls (Lola Ludwig)

From Grandma Ludwig

1 pound hamburger

1 Onion

1 egg

1/2 c. rice (uncooked)

Mix above ingredients together

Season with salt, pepper, and Worcestershire sauce

Roll in balls and cook in 1 can tomato soup and 3 cans of water.  Cook slowly for about one hour!

Shish Kabobs

https://www.food.com/recipe/grilled-veggie-shish-kabobs-93267 

Favorite Hamburger For the Grill

https://www.aspicyperspective.com/best-hamburger-patty-recipe/Ingredients

• 2 pounds ground chuck
• ½ cup crushed saltine crackers or Panko breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Instructions

• Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is very smooth.
• Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
• Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
• Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
• For thick patties: Grill or fry the patties for 3-4 minutes per side.
• For thin patties: Cook on the griddle for 2 minutes per side.
• Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Notes

Homemade hamburger patties will keep well tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

 

Sauteed Zucchini, Onions, and Parmesan

https://www.wellplated.com/sauteed-zucchini/

 

yummy and easy

 

 

Zucchini Fritters

•  abt 1 1/2 lbs. zucchini, (grated and dried well with paper towels)  
• 1 small onion (diced and sauteed)
• 2 cloves garlic (minced and lightly browned with the onions just before the onions are done)
• 1/2 t. kosher or regular salt
• 1/4 c. Parmesan cheese, grated
• 1/4 c. whole wheat flour
• 1 egg
• black pepper (to taste)
• optional (a little fresh basil, minced)
  
•  
• Mix above ingredients together in a bowl.  Put oil in fry pan on medium heat.  Drop the batter by spoonful when the pan is ready and flatten with spoon.  Cook in the oil for about 2 minutes on each side.  Serve warm with sour cream.     
  

Chocolate Zucchini Cupcakes

Ingredients

Cupcakes

• 1/2 cup butter softened
• 1/2 cup vegetable oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cocoa
• 1/2 cup buttermilk
• 2-1/2 cups flour
• 1/2 cup chocolate chips + additional for topping

Dark Chocolate Buttercream Frosting

• 1 recipe Dark Chocolate Buttercream Frosting prepared
• mini chocolate chips to garnish

Instructions

• Preheat oven to 325 degrees.
• Line cupcake tin with paper liners.
• Mix all ingredients together.
• Using a medium ice cream scoop, fill each liner.
• Sprinkle tops of cupcake batter with additional chocolate chips.
• Bake for 20-25 minutes or until a toothpick inserted removes cleanly.
• Allow cupcakes to cool completely before frosting.

Dark Chocolate Buttercream Frosting

• Frost cupcakes with frosting and garnish with mini chocolate chips

Nutrition

Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 44mg | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.3mghttps://melaniemakes.com/chocolate-chocolate-chip-zucchini-cupcakes/

 

Bruschetta

 

Bruschetta with Tomato and Basil Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: Makes 24 small slices, serves 6-10 as an appetizer

Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

Ingredients

• 6 or 7 ripe tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, thinly sliced* or chopped
• 3/4 teaspoon sea salt, more or less to taste
• 1/2 teaspoon freshly ground black pepper, more or less to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.https://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/#recipe10566

Zucchini Muffins with Mini Chocolate Chips

https://www.wellplated.com/healthy-zucchini-muffins/

Healthy Zucchini Muffins with Chocolate Chips

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!

PREP TIME: 15 MINS

COOK TIME: 20 MINS

TOTAL TIME: 35 MINS

Servings: 12 muffins

Ingredients

  

• 2 cups shredded, unpeeled zucchini - (about 1 small/medium zucchini)
• 1/2 cup mashed ripe banana - about 1 medium/large or 4 ounces
• 1/4 cup coconut oil - melted and cooled, very light olive oil, or canola oil
• 1/4 cup honey
• 1/4 cup brown sugar - light or dark
• 1 teaspoon pure vanilla extract
• 2 large eggs - at room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder - I recommend aluminum free
• 1/2 teaspoon kosher salt
• 2 cups white whole wheat flour
• 1/3 cup semi-sweet chocolate chips - mini or regular (I used mini)

Instructions

 

• Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
• see link for directions