When you think of good friends and good times, you think of sharing good food.
Our northern comfort Food recipes are simple but time-tested. We hope you will enjoy them as much as we do.
Snacks and Appetizers
Soups & Stews
Main Courses
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World's Best Fruitcake |
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Snacks & Appetizers
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3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground clove
16 ounces mixed candied fruit (2 ½ cups)
3 cups raisins
1 pkg. (8 oz) pitted whole dates – chopped
1 pkg. (8 oz) whole red or green candied cherries
1 cup slivered almonds
1 cup pecan halves
½ cup candied pineapple – chopped
4 eggs
1 ¾ cups packed brown sugar
1 cup orange juice
¾ cup butter (1 ½ sticks) melted then cooled
¼ cup light molasses
Grease and sugar (as opposed to flour) two 10x3 ½ x2 ½ - inch loaf pans.
Stir together flour, baking powder, cinnamon, salt, nutmeg, allspice,
and cloves. Add fruit, raisins, chopped dates, cherries, almonds,
pecans, and pineapple; mix well until well coated. Beat eggs until
foamy. Add brown sugar, orange juice, butter and molasses; beat until
combined. Stir into fruit mix by hand. Scoop batter into two loaf pans
filling each ¾ full.
Bake in 300 degree pre-heated oven for approximately 2 hours or until
cakes test done. Best to cover pans loosely with foil after baking one
hour to keep from over browning. When done remove pans from oven and
allow them to cool on racks thoroughly before turning out of baking
pans. Wrap in wine-, brandy-, or fruit juice-moistened cheesecloth.
Overwrap with foil and store in refrigerator 3-4 weeks for a mellow
flavor. (If you can wait that long) Another tip: try making them in
mini loaf pans and give as foil wrapped gifts. Smaller pans will
shorten baking time. Have fun and enjoy!
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No Peek Chicken |
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Main Courses
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This is a very easy, Comfort Food Favorite.
Assemble the Following Ingredients:
1 - can Cream of Celery Soup
1 - can Cream of Mushroom Soup
1 - T dried parsley flakes
1 - box Uncle Ben's Long Grain & Wild Rice Mix
1 - packet of Lipton's French Onion Soup Mix
5 - boneless & skinless Chicken Breasts
In a large bowl, mix the two soups, rice seasoning packet, parsley flakes, one cup of water, and the rice.
Place in 9x13" greased glass baking dish. Spread outmixture in pan. Place the chicken breasts on top of rice mixture. Sprinkle the Lipton'sOnion Soup Mix (dry) on top of each Chicken Breast. Cover pan, tightly sealed with aluminum foil. Place in 350 degree oven and bake (No Peeking!) for 2- 1/2 hours at 350 degrees. Yummy with oven baked biskets and steamed green beans.
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Layered Sweet & Sour Delight Party Appetizer |
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Snacks & Appetizers
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TOPPING
3/4 C. Cooked Chicken, chopped or shredded
½ C. Carrots, shredded
1/4 C. Unsalted peanuts, chopped
3 T. Green onions, sliced
1 T. Fresh cilantro, chopped (I used dried cilantro... 1 teaspoon)
2 T. Soy sauce
1 tsp. Fresh ginger, minced (I used powdered ginger, just a pinch I think)
1 tsp. Sesame oil
SWEET AND SOUR SAUCE
1/4 C. Brown sugar, firmly packed
3 tsp. Cornstarch
3/4 C. Water
1/4 C. Catsup
2 T. Rice vinegar
1 T. Worcestershire sauce
3 drops Tabasco
BASE
8 oz. Cream cheese, softened
1 T. Milk
Combine topping ingredients and mix well. Cover and refrigerate for
several hours. Make Sweet and Sour sauce as follows: combine brown
sugar and cornstarch, mix well. Gradually stir in water and remaining
ingredients. Cook over medium heat, stirring frequently, until mixture
thickens slightly, about 5 minutes. Cool, cover and refrigerate.
When ready to serve, make base by combining cream cheese and milk...
beat until smooth and fluffy. Spread cream cheese mixture evenly on
bottom of 10 inch serving dish or pie plate. Drizzle with about half of
Sweet and Sour sauce. Spoon chicken topping mix evenly over cream
cheese. Drizzle with rest of Sweet & Sour sauce. Garnish with more
chopped peanuts and cilantro (I just used more peanuts and skipped the
cilantro here). Serve with assorted crackers.
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