Frozen Ice Cream Dessert

Recipe from Berlin High School foods class (1998??)

1 stick of butter, melted
1 cup light brown sugar
2 1/2 cups crushed riced chexs
1 pkg (3 1/2 oz) Angel flake coconut
1/2 cup chopped nuts
2 quarts vanilla ice cream

Stir all ingredients EXCEPT ice cream together in medium sized bowl.  Spread half of the mixture in a 9x13 pan.  Cover with 2 quarts of softened ice cream.  Spread the remaining crumbs on top and freeze.  Cut into squares to serve.

Shortcake Biscuits

From Berlin High


2 1/2 cups all purpose flour
1/2 up granulated sugar
1/2 tsp salt
1 Tbsp + 1/4 tsp baking powder
3 oz softened butter
1/2 egg
1 cup half & half
1 Tbsp buttermilk
1/2 tsp vanilla
1/4 tsp lemon juice

Combine flour, sugar, baking powder, and salt.  Mix together then cut in softened butter until combined evenly with dry ingredients.

Mix together wet ingredients in a separate bowl.

Make a well in the dry ingredients, then add the wet ingredients in 3 stages, mixing just till combined.

Scoop batter onto greased or papered sheet pan.  Egg wash the tops and sprinkle with granulated sugar.


Bake at 425 degrees for about 17-18 minutes, or until tops are browned and center is firm.  Let cool before serving.

Shepherd's Pie

recipe dated 3/6/97! An early marriage favorite, made often

1 lb ground beef
1 clove garlic
Mushrooms
Carrots
Celery
Onion
1 T thyme
cheese
mashed potatoes
Chicken stock

Brown ground beef and onion and garlic. Saute mushroom, carrots, and celery until tender.
Stir in 1 T thyme, salt and pepper.

in a measuring cup, stir together 1 cup chicken stock and 1T flour.  Stir into vegie mixture.  Bring to boil, lower heat, and simmer uncovered for 10 minutes.

Add 1 can corn, beef and any juices.  Spread in a deep pie plate or casserole.
Spread mashed potatoes on top.  Bake uncovered @350 for 30 minutes

Another version written on a phone message page - the first is more of a gravy filling.
this one adds 1/2 can (small) tomato sauce and cooked corn to the beef mixture instead of the broth.  Place layer of cheese over beef mixture, then mashed potatoes. Bake

Baked Caramel Corn

Always a hit and easy to make.

2 sticks butter
2 cups firmly packed brown sugar
1/2 cup corn syrup (light or dark)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 qts popped popcorn

Melt butter and stir in brown sugar, corn syrup, & salt.  Bring to a boil, stirring constantly.  Boil without stirring for 5 minutes.

Remove from heat; stir in baking soda and vanilla.  Gradually pour over the popped popcorn, mixing well.  Turn into a LARGE, shallow pan (roasting ) .  Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Remove from over and cool slightly.  Break apart.  Store in airtight container

Spaghetti with Chicken Sauce

This recipe is from a cooking for a crowd book.  Quantities should be adjusted accordingly.
Yields: 50 portions

7 oz butter
1 lib 8 oz celery, chopped
1 lb 8 oz onions, chopped
2 oz green peppers, chopped
2 oz pimentos

Saute above in butter until tender. Stir in 10 oz flour. Add  4 3/4 qts chicken stock to vegetable mixture, stirring constantly. Cook until thickened. Season with salt and pepper.  Fold in 7 lbs cooked, cubed chicken.  Cook 5 lbs spaghetti. Serve sauce over pasta.

Easy Ice Cream Cake

I've always been a scanner of the newspaper for recipes. Mom happened to have an Evening Sentinel section with recipes from readers. I found this recipe there, have made it often, and passed it along to so many. Vary the ice cream (coffee, strawberry, chocolate chip) but just make it. I usually double it, put it in a large pan (kind of a shallow roaster) and keep it in the big freezer. Great for summer picnics.

24 oreo cookies, crushed ( hold about 1/2 cup)
1 stick margarine
3 squares semi sweet chocolate or 1/2 cup chocolate chips (or make your own with bakers chocolate)
3 eggs
3/4 cup chopped nuts
1/2 cup confectioners sugar
1/2 gallon vanilla ice cream

Spread crumbs in 9 x 13 pan.  Melt stick of margarine and 3 squares chocolate.   Beat into 1 cup confec. sugar until smooth. Add eggs, one at a time, beating until smooth. Stir in nuts. Pour over cookie crumbs. Chill in refrigerator until firm.  Spread softened ice cream on top.  Sprinkle remaining crumbs over top and freeze,

Pasta al Forno

I was a bit concerned about adding cinnamon to pasta but it really gave it a nice kick. Might add more tomatoes. Another Giada favorite.

• 1 pound ziti rigate
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 small onion, finely chopped
• 3 cloves garlic, chopped
• 1 (15-ounce) can, crushed or diced tomatoes
• 1/2 cup heavy cream
• 2 pinches ground cinnamon
• Salt and pepper
• 3 ounces prosciutto, 1 thick slice from deli, chopped
• 1/4 to 1/3 cup grated Parmigiano-Reggiano
• Softened butter to coat a medium casserole or baking dish
  
  
  
  Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
  To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.