Weights, Measurements & Tips

Weights and Measurements

3 teaspoons = 1 tablespoon
4 tablespoons = ¼ cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = ¾ cup
16 tablespoons = 1 cup
1 tablespoon = ½ fluid ounce
1 cup = 8 fluid ounces
1 cup = ½ pint
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
1 cup = 240 milliliters
1 quart = 1 liter
1 ounce = 28 grams
1 pound = 453.5 grams

Soups & Stews

CHICKEN TORTILLA SOUP

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterrey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.





HAM & POTATO SOUP

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.





BROCCOLI SOUP
Marge Ostler

1 lb. grated cheddar cheese
6 Tbsp. corn starch
6 c. water
3 Tbsp. salt
¾ tsp. pepper
3 tsp. Worcestershire sauce
Dash of garlic powder
6 Tbsp. margarine
3½ c. cooked, diced broccoli
1½ c. grated or diced carrots
1 c. sliced mushrooms (optional)
1 c. chopped onions
1 13 oz. can evaporated milk

Grate cheese. Blend in cornstarch. Add slowly to boiling water. Stir & simmer until smooth. Add seasonings. Sautee onions in margarine and add. Add vegetables. Add milk. Serve. Makes 8 servings.



QUICK CREAMY POTATO SOUP
Melinda Manley

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans
cream of chicken soup
2 1/2 cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan. Brown onions in bacon fat over medium heat. Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Salads & Dressings

POTATO SALAD
Susan Manley

12 potatoes
8 eggs
3 cups Miracle Whip
2 Tbsp. white vinegar
2 Tbsp. mustard
2 tsp. salt
¼ - ½ tsp. pepper
1 Tbsp. dried onions, reconstituted



STUFFING

4 c. bread crumbs
1/3 c. butter
¼ c. chopped celery
Hot chicken or beef broth (to moisten)
¼ c. chopped onions
1 tsp. salt
¼ tsp. pepper
1 tsp. sage
1 egg

Melt butter in large skillet. Add onions & celery. Cook until tender. Mix bread crumbs with salt, pepper, sage & egg. Pour onion & celery over bread mixture. Mix well, adding broth to moisten.

Pies & Tarts

Cinnamon Cream Cheese Pie

1 c. Hershey's Cinnamon Chips
1/4 c. milk
1/4 c. water
1 (.25 ounce) envelope unflavored gelatin
1 (8 ounce) package cream cheese
3/4 c. brown sugar
1 c. thawed Cool Whip
1 (9 inch) graham cracker crust
1/2 c. chopped pecans (optional)
1 c. coarsely chopped Hershey's Cinnamon Chips

In a small saucepan, melt 1 c. chips and milk over low heat. Stir constantly until chips are melted, and then set aside to cool.

In a small saucepan, combine water and gelatin. Stir over low heat until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.

In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled, melted chips and gelatin. Beat thoroughly. Fold in 1 cup cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping over pie. Sprinkle with pecans & chopped chips. Refrigerate for 2 hours before serving. Keep refrigerated.

Emergency Substitutions

Microwave Hints

Seafood

SHRIMP SCAMPI BAKE

1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.




BAY SCALLOP SAUTEE

1 Tbsp. canola oil
2 Tbsp. butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 Tbsp. lemon juice
1 Tbsp. white wine
¼ tsp. salt
Coarsely ground black pepper
Chopped fresh parsley (optional)

Heat oil and half of the butter in a large heavy skillet over medium-high heat until mixture starts to brown. Add half of the scallops and cook without moving until seared, about 30 seconds. Flip and sear on the other side, about 30 seconds. Remove from pan. Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley, if desired. Serve immediately. Serves 3.



BAY SCALLOP CHOWDER

2 Tbsp. butter
1 onion, chopped
½ c. chopped carrots
½ c. chopped celery
1 small red bell pepper, chopped
1 c. chopped red potatoes, unpeeled
¼ tsp. dried oregano
2 (8-oz) bottles clam juice
1 pound bay scallops
2 c. half & half
¼ tsp. salt
¼ tsp. black pepper
½ c. chopped fresh parsley

Melt butter in a large heavy saucepan. Add onions, carrots, celery, bell pepper, potatoes and oregano. Sautee 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half & half, salt & pepper; cook until thoroughly heated. Stir in parsley. Serves 4.