Still Cookin’ with Aunt Gerry

July 1, 2010 by  
Filed under Columnists

Aunt Gerry apologizes for being a day late with her column.  Caroline, Aunt Gerry’s 5 year old granddaughter was visiting and days were filled with cookie baking, story time and lots of giggles.  Columns can wait – 5 year old granddaughters can’t.

QUICHE LORRAINE AUNT GERRY

Culinarily speaking, Quiche is the pride of the french.  This may seem an odd column choice as we approach the July 4th holiday, however, France also gave us the Statue of Liberty.  I’m posting this recipe in response to a request from my grandniece Kathleen.  ~Aunt Gerry

1  9-inch unbaked pastry shell
8 slices bacon, diced
1/2 pound Swiss cheese, shredded
1 tablespoon flour
1/2 teaspoon salt
Dash nutmeg
3 eggs, beaten
1  3/4 cups milk

Poke pastry shell all over with fork.  Bake pastry shell in a 450 degree oven for 7 minutes or just till lightly browned.  Remove from oven; reduce oven temperature to 325 degrees.  Fry bacon till crisp; drain and crumble.  Reserve 2 tablespoons bacon for trim.  Place remaining bacon in pie shell; add cheese.  Combine remaining ingredients; pour over.  Sprinkle reserved bacon atop in a circle.  Bake at 325 degrees for 35 to 40 minutes or till almost set in center.  Let cool 25 minutes before serving.  Serve with a garnish of green onions wrapped in ham slices.

 

GINGER AUNT GERRY SNAPS

These are a soft, delicious cookie.  They’re Uncle Joe’s favorite!  ~Aunt Gerry

3/4 cup softened shortening
1 cup light brown sugar, packed
1 egg
1/4 cup molasses
2  1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger 

Mix shortening, sugar, egg and molasses.  Stir in remaining ingredients.  Chill dough.  Heat oven to 375 degrees.  Roll dough into balls the size of walnuts and dip tops in sugar.  Place sugared side up on greased baking sheet.  Sprinkle 2-3 drops water on each ball for a cracked surface.  Bake 10-12 minutes.

 

Still Cookin’ with Aunt Gerry

June 22, 2010 by  
Filed under Columnists

Minnie, Aunt Gerry’s “Big Puppy,” a 1-year old black lab, has been acting-up all week. The dog ate a loaf of bread, a box of cookies and a package of licorice. Every morning Minnie has been greeting Aunt Gerry with one of Joe’s socks and Aunt Gerry is never able to locate it’s match. It’s been hectic around the house so Aunt Gerry quickly pulled out two old standards for this week’s column:

Popular Porqupine Meatballs

When the rice cooks, it pokes out around the meatball, making it look like the back end of a porqupine. However, these “Porqupines” aren’t dangerous, they’re delicious! ~Aunt Gerry

2 lbs. ground beef
3/4 cup uncooked rice
1/4 teaspoon pepper
4 teaspoons celery salt
2 tablespoons onions
1 (10 1/2-oz) can tomato soup
1 (8-oz) can tomato sauce
1 cup dwater

Blend meat, rice pepper, celery salt, onions. Form into 24 balls. Place in baking dish; add soup, tomato sauce, and water. Cover and bake in slow oven (325 degrees) for 1 1/4 hours.

Lazy Lemon Cake

It’s called “Lazy” because the recipe calls for a box cake mix. I always keep one on hand in case I’m asked to prepare something for a funeral at church. My daughter thinks I’m morbid. The women in charge of the funeral luncheons think I’m wonderful. ~Aunt Gerry

1 small pkg. lemon jello
1 cup boiling water.
1 pkg. lemon cake mix
3/4 cup vegetable oil
4 eggs
1/4 cup water

Stir together Jello and water until jello is dissolved; cool. While Jello mixture is cooling, in mixing bowl combine remaining ingredients. Mix with mixer on medium speed for 2 minutes. Add the cooled jello-water mixture. Mix until well blended. Pur batter into greased and lightly floured angel food cake pan or Bundt pan. Bake at 350 degrees for 30-35 minutes. Remove from oven and poke holes in top of cake. Pour glaze over cake while hot.
Glaze:
2 cups sifted powdered sugar
1/2 cup lemon jice
1 teaspoon grated lemon peel
Mix together until smooth and pour over hot cake.

Aunt GerryGerry Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joe in their Augusta Township home for 43 years. After working 20 years at Eastern Michigan University, she retired in 1992. In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever. At 80 years old, Aunt Gerry is happy that she’s “Still Cookin'” You can email Aunt Gerry at AuntGerry@YpsiNews.com

Still Cookin’ with Aunt Gerry

June 16, 2010 by  
Filed under Columnists

Ypsilanti weather has been hot & humid the last few days, reminding us that those “Lazy Days” of Summer are just around the corner.  So Aunt Gerry went through her recipes looking only for the word “EASY.”  Here’s what she came up with:

Easy Mexican Casserole
“Hola mis amigos! Este guiso es fácil y deliciosa. Disfrute!”
(I really don’t know Spanish so I hope I wrote that correctly.)
I don’t want to start an international incident
! -Aunt Gerry

2 lbs. ground beef
1 medium onion, chopped
1 1/2 teaspoon chili powder
salt & pepper
1 10 oz. can mild enchilada sauce
12 corn tortillas
1 can cream of chicken soup
3/4 cup milk
1 small can chopped green chillies
2 cups grated cheddar cheese

Brown beef & onions with chili powder and salt & pepper. Add enchilada sauce. Put 6 tortillas in a 9×13 pan, pour beef mixture over, then put remaining 6 tortillas on top. Mix together soup, milk, and chillies; pour over tortillas. Cover with grated cheese. Bake at 350 degrees for 25 minutes.

Easy Corn Bread
This is just sweet enough to be the perfect accompaniment for spicy dishes.
For a sweeter treat, serve it with honey.
If you need more sweetness than that, come meet my granddaughters!
-Aunt Gerry

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten

Heat oven to 400 degrees. Grease an 8 or 9 inch pan. (Recipe can be doubled for a 9×13 inch pan.) Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or untl light golden brown and a wooden pick inserted in center comes out clean.

Easy Pineapple Upside Down Cake
The recipe says that instead of pineapple you can use apples, apricots, prunes or peaches.
In my opinion, pineapple is the original and only “Upside Down Cake.”
This one is good enough to stand you on your head
! – Aunt Gerry

1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
4 tablespoons softened butter
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla
4 tablespoons butter
1/2 cup brown sugar, firmly packed
5 slices drained pineapple
5 cherry halves (optional)
1 cup chopped nuts
whipped cream

Combine sifted flour, baking powder, salt and sugar. Stir with whisk until thoroughly mixed and then sift. Add softened butter and cut into the flour mixture with whisk until mixed. Combine beaten egg, milk and vanilla. Add to flour mixture until blended, then beat vigorously for one minute with whisk or electric beater. Melt 4 tablespoons butter in 8x8x2″ pan or oven-safe skillet over low flame. Add brown sugar and cook & stir until thoroughly mixed. On this, arrange drained pineapple slices with half cherry (if desired) in center of each pineapple slice. Sprinkle with chopped nuts to fill the empty spaces. Pour batter over and bake at 350 degrees for 45-50 minutes. Loosen cake from sides of pan with spatula. Turn upside down on dish so pineapple is on top. Serve with whipped cream.

Gerry Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joe in their Augusta Township home for 43 years. After working 20 years at Eastern Michigan University, she retired in 1992. In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever. At 80 years old, Aunt Gerry is happy that she’s “Still Cookin'” You can email Aunt Gerry at AuntGerry@YpsiNews.com

Still Cookin’ with Aunt Gerry

June 11, 2010 by  
Filed under Columnists

While at the family cabin in Paradise Township last week, Aunt Gerry was unable to submit her column because she was without an internet connection – which for Aunt Gerry, really made it paradise!  This week, Aunt Gerry’s son is visiting from Florida so she’s pulled out a couple of his favorites!

Italian Spaghetti Sauce

Looking through my cookbooks, the best recipes are on pages that have been stained, torn and written on in faded ink.  This recipe comes from a particularly messy page in the 1965 Better Homes & Gardens “Meat Cook Book.”  Don’t forget the garlic bread!  -Aunt Gerry

1 onion, thinly sliced
2 tablespoons olive oil
1 pound (or more) ground beef
2 cloves garlic, minced
2 1-pound cans (4 cups) tomatoes
2 8-ounce cans (2 cups) seasoned tomato sauce
1 cup water
1 3-ounce can sliced mushrooms
1/4 cup dried parsley
2 teaspoons oregano
1 teaspoon salt
1/4 teaspoon thyme
1 bay leaf
Spaghetti, cooked
Grated Parmesan cheese.

Cook onion in hot oil till golden. Add meat and garlic; brown lightly.  Add remaining ingredients; simmer uncovered about an hour and a half or until desired consistency. Remove bay leaf. Serve sauce on hot cooked spaghetti. Pass bowl of grated Parmesan cheese.   Makes 6 servings.

Strawberry Summer Shortcake

Every summer my daughters and I would pick strawberries at the local U-Pick farms.  It’s a good thing they didn’t weigh the girls before and after they went into the field!  -Aunt Gerry

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
3 tablespoons sugar
1/3 cup butter
1 egg, well beaten
1/2 cup milk

Sift together dry ingredients; cut in butter until mixture is like coarse crumbs. Combine egg and milk; add to dry mixture in bowl. Stir only enough to moisten. Turn out on slightly floured surface. Pat dough 1/2 inch thick and cut with 2 1/2 inc floured biscuit cutter. Place 1 inch apart on greased cookie sheet. Bake at 425 degrees for 13 to 16 minutes. Makes 8 shortcakes. Serve with sweetened strawberries and plenty of whipped cream.

Still Cookin’ with Aunt Gerry

May 26, 2010 by  
Filed under Columnists

Aunt Gerry heads north to the family cabin in Kingsley, MI for the Memorial Day Holiday weekend.  However, you won’t find her in the kitchen and Aunt Gerry recommends you don’t spend your day there either.  Here is a menu of recipes that can be prepared early so you can enjoy the parade, your family and the day.

Tasty Pork Ribs

Recipe from “Taste of Home” magazine

“If you’re not going to stand over a hot stove all day, why stand over a hot grill?” – Aunt Gerry

8 bone-in country-style pork ribs (8 ounces each)

1 cup ketchup

1 cup barbecue sauce

1/4 cup packed brown sugar

1/4 cup Worcestershire sauce

1 tablespoon balsamic vinegar

1 tablespoon molasses

1 garlic clove, minced

2 tablespoons dried minced onion

1 teaspoon Cajun seasoning

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. 8 servings.

Home Econ. Potato Salad

“This recipe is from a cookbook of recipes compiled by Home Economics teachers from across the country.

My husband gave it to me early in our marriage.   I’m not sure if it was a nice gift or a subtle hint.” -Aunt Gerry

5 cups potatoes, cooked and peeled

1 ½ teaspoons salt

½ cup onion, thinly sliced

¼ cup celery, chopped

2 tablespoons green pepper, chopped

4 hard-cooked eggs, chopped

1 cup mayonnaise

2 teaspoons vinegar

½ teaspoon prepared mustard

For the dressing, combine mayonnaise, vinegar, and mustard.  Quarter potatoes then cut into ¼ inch slices.  Add remaining ingredients.  Gently stir in dressing.  Chill for 4 or 5 hours.

Three Bean Bake

Recipe from “Traverse City Record Eagle”

“Yes, it calls for lima beans.  Before you say ‘ewww’ give ’em a try – they taste great in this dish!” -Aunt Gerry

3 slices bacon

1 medium onion, chopped

1 medium green pepper, chopped

2 cans (16 oz. ea.) baked beans

1 can (16 oz.) lima beans, drained

1 can (16 oz.) kidney beans, undrained

½ cup chili sauce

2 tablespoons brown sugar

3 tablespoons vinegar

½ teaspoon dry mustard

¼ teaspoon pepper

Cook bacon in a medium skillet, drain, reserving 2 tablespoons drippings in skillet.  Crumble bacon and set aside.  Saute’ onion and green pepper in drippings until tender.  Combine onion mixture, bacon and remaining ingredients;  spoon mixture into a greased 2 ½ quart casserole.  Bake uncovered, in 350 degree oven 1 hour.

Choaptee’s Peanut Butter Cookies

“Renamed this recipe for my granddaughter Haley, who always wanted two cookies;

One for herself and one for her imaginary friend, Choaptee.” -Aunt Gerry

½ cup shortening

½ cup butter

1 cup peanut butter

1 cup granulated sugar

1 cup brown sugar (packed)

2 eggs

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and eggs.  Blend in flour, baking soda, baking powder and salt.  Cover and chill.  Heat oven to 375 degrees.  Shape dough into 1-inch balls.  Place 3 inches apart on lightly greased baking sheet.  With fork dipped in flour, flatten in crisscross pattern to 2 inches.  Bake 10 to 12 minutes or until set but not hard.

Gerry Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joe in their Augusta Township home for 43 years. After working 20 years at Eastern Michigan University, she retired in 1992. In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever. At 80 years old, Aunt Gerry is happy that she’s “Still Cookin'” You can email Aunt Gerry at AuntGerry@YpsiNews.com

Still Cookin’ with Aunt Gerry

May 20, 2010 by  
Filed under Columnists

For Aunt Gerry, the fresh breezes of spring mean hanging the wash outside on the clothesline, watching Uncle Joe putter in the back yard, and breaking out the recipes for special springtime salads.

Macaroni-Tuna Salad

I found this on a package of “Creamettes” macaroni years ago.

The actual name is “Sea Island Salad” but I can never remember that. – Aunt Gerry

1 ½ cup dry macaroni

1 cup mayonnaise

½ cup dairy sour cream

½ tsp. celery seed

½ tsp. onion salt

Two 5-oz. cans albacore tuna, drained

One 10 pkg. frozen peas, thawed

½ cup diced cheddar cheese

2 tbsp. minced green pepper

1 tbsp. diced pimiento

Cook macaroni according to general package directions.  Drain and chill.  Stir together mayonnaise, sour cream and seasonings.  Fold into chilled macaroni.  Gently stir in remaining ingredients.  Chill thoroughly.

Springtime Strawberry Salad

The recipe states a prep time of 10 minutes.

I think that’s for younger cooks.  What’s your hurry? – Aunt Gerry

1 pkg. (10 0z.) assorted salad greens or 8 cups torn lettuce

1 pkg. (6 oz.) grilled chicken breast strips

1 can (15 oz.) mandarin orange segments, drained

½ medium red onion, sliced

½ cup sliced almonds

2 cups sliced strawberries

½ cup creamy poppy seed dressing

Toss greens, chicken, oranges, strawberries and onions in a large bowl.  Sprinkle with almonds.  Serve with dressing.

Spinach Salad

I got this recipe from a co-worker in the Campus Life office at Eastern Michigan University.

I retired from EMU in 1992 but never retired this recipe! – Aunt Gerry

Dressing

1 cup oil

¾ cup sugar

¼ cup vinegar

1/3 cup ketchup

1 tsp. salt

1 tsp. Worcestershire sauce

1 medium onion, grated

Mix ingredients until sugar is dissolved.  Chill.

Salad

1 large pkg. fresh, salad spinach

1 can sliced water chestnuts, drained

4 hard boiled eggs, sliced

10 sliced bacon, fried crisp and crumbled

Toss together salad ingredients.  Pour dressing over salad or serve dressing on the side.

Geraldine Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joseph in their Augusta Township home for 43 years.  After working 20 years at Eastern Michigan University, she retired in 1992.  In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever.  At 80 years old, Aunt Gerry is happy that she’s “Still Cookin'”. You can email Aunt Gerry at AuntGerry@YpsiNews.com