Grandma Gigi's Cook Book & Tips

Holiday Wreath

2 (8oz.) cans refrigerated Crescent Dinner rolls
1 (8oz.) Cream Cheese
1 cup cooked ham diced
¼ cup pepperoni diced
small halved cherry tomatoes
tiny fresh (uncooked) broccoli flowers
Heat oven to 375* Place a custard cup upside down in center of cookie-sheet or a large pizza pan. Remove dough in one piece (do not roll yet). With palm of hand roll dough in 1 direction to form a 12 inch log. Cut log in 20 pieces. Arrange 16 slices around the custard cup in a clockwise direction slightly overlapping each other. Reserve the 4 slices. Next, roll the last can of dough with palm of hand and slice 20 slices also. With the total of 24 slices (4 reserved previously) arrange the slices in a counter clockwise direction next to the first circle-all the way around. Remove the custard cup and bake at 375* for 15-18 minutes or until golden brown. Loosen wreath gently and place on a serving platter. Cool 45 minutes until completely cooled. Spread cream cheese on top of crust. Sprinkle chopped ham, diced red onion, broccoli flowers uncooked, and halved cherry tomatoes. Cover with saran wrap and refrigerate for up to 4 hours. Tip: Use your imagination: Pepperoni slices, chopped green pepper, cheeses diced.





Swiss Cheese Fondue

1 French or Italian bread loaf

1 stick butter or margarine
4 TBS. Garlic powder
Pepper to taste
1Jar of Rhienlander Cheese Fondue 13 oz.
½ cup shredded Swiss cheese

Cut 1Bread loaf into 1' cubes (bite size). Melt 1 stick of butter or margarine equal to 8 TBS. Add garlic powder (4 TBS) or to taste. Put all cubes of bread into the pan and fry on medium heat until golden brown. You may need to spray Pam butter spray if it is looking dry and not well covered. In a fondue pot on top of stove, warm Rheinlander Cheese Fondue and ½ cup of shredded cheese. until slightly bubbly. Place pot over butane burner. Arrange the bread chunks around the center of the table.



Easy Cheese Fondue Recipe Without Alcohol

15 ml (1 tbsp) Butter or margarine
1  Garlic clove, thinly chopped
30 ml (2 tbsp) Green onion, thinly chopped
250 ml (1 cup) Unsweetened white grape or apple juice
80 ml (1/3 cup) Dried cranberries
5 ml (1 tsp) Dried rosemary
15 ml (1 tbsp) Cornstarch
115 g (1/4 lb) Swiss cheese, shredded
115 g (1/4 lb) Cheddar cheese, shredded
225 g (1/2 lb) Gouda cheese, rind removed and shredded
Pepper to taste
Assorted dippers such as steamed broccoli, asparagus and cauliflower, button mushrooms, cherry tomatoes, pear slices, apple slices or mild pepperoni sticks



Fried Won Ton

1 package of won tons

2 TBS. Parmesan cheese
½ tub of softened cream cheese
1 TSP. Garlic powder
¼ cup minced green onion
1 can of shrimp
2 cans of crab meat
Oil to deep fry
In a bowl, mix cream cheese, green onion, garlic powder and Parmesan cheese. Mix well. Add crab and shrimp to evenly blended. Moisten the edges of won ton and add a heaping teaspoon of seafood mix and place in the middle of the won ton. I call it diaper wrap/ Seal edges. Heat oil to 275*. Deep fry each won ton until golden brown. Place on paper towel to dry and then place on a cookie sheet to warm in the oven until ready to serve.



​Steak Fondue

4 Lb. Sirloin Steak

2 TBS. garlic powder
¼ cup Soy Sauce
2 TBS. onion Powder
cut Sirloin Steak into 1" cubes. Sprinkle garlic and onion powder over all the cubes. Add Soy Sauce and let marinate for at least one hour. Heat oil in fondue pot. Place over butane. Take all liquid off the steak cubes. Place the marinated steak chunks and skewers around the table and let each person cook their own meat.
Tips: For dipping sauces: Yoshida original sauce, BBQ sauce, or ½ cup soy sauce, 1-½ TSP. Ginger-1 TSP. Garlic powder-½ TSP. Onion powder.
If you have chicken breasts, chunk them and have a variety of meats for your fondue.



Guacamole

​6 mashed ripened avocado

1 pkg. Mrs. Grass Onion Soup mix
1 TBS. of canned jalapenos
1 Roma tomato diced
2 TBS. minced black olives

1 Roma tomato diced

2 TBS. minced black olives

Miracle Whip 1/2 cup

2-3 TBS. minced button mushrooms1 TBS. lemon juice

1 TBS. Cajun seasoning if desired

Mash avocados. Blend in all the rest of the ingredients. Taste test. You may need to add more miracle whip. Refrigerate for several hours.



Deviled Eggs

​6 hard boiled eggs

1/3 cup miracle whip

1 TBS. Green onion minced

1/2 TBS. Ketchup



Slice eggs lengthwise. Take out yolks and mash with a fork. Blend in the miracle whip, mustard, green onion, and ketchup. When even in color, refill the egg whites. Cover with saran wrap and refrigerate until ready to serve.

TIP: You can add relish, jalapenos, use your imagination.

TIP: To boil eggs with no green ring...Bring water to a boil. Place eggs in water (enough to cover the eggs completely). When water gets to a boil again---take  pan off the heat and let it set for 10-15 minutes- Then peel. (Leftover Filling? Give to Aunt Nikki)



​Party Tray

1 lb. raw shrimp

1 lb. chicken drummettes

1 lb. chicken breast cut into strips (boneless and skinless)

2 jars of Chili Sauce (Hunts)

In separate glad (zipper) bags add 1/2 cup chili sauce. Then add the meats. Let marinate for at least 1 hour or overnight. Broil or grill till done. Arrange on tray. If you wish to add: Meatballs- mix 1 pound of extra lean hamburger, 1/2 minced onion, 1 egg, 1/4 cup bread crumbs. Mix well. Shape into 1" meatballs. Brown meatballs in a lightly oiled frying pan. When done, drain the grease and place in a glad bag also. Pour in 1/2 cup of Yoshida or soy sauce. When ready to serve place meats on a grill and place meatballs with the sauce from the bag on a cookie sheet. Put in the oven 350* for 20 minutes or when heated thoroughly.

TIP: You can marinate with the sauces from the bottle as you are broiling



Clam Fritters

​2 cups Bisquick

2 cans chopped clams with juice

2 eggs

3 TBS. Parmesan cheese

Mix all the above ingredients. Add water as needed to where it looks like a dumplings micture. Drop by teaspoonfuls into hot oil of 375*. Deep fry until golden brown. 



Deep Fried Cauliflower

1/2 head of cauliflower

Bisquick & directions

1 egg

3 TBS. Parmesan cheese

2 TBS. garlic powder

2 TBS. & season all salt

Oil to deep fry

In a dutch oven fill water to half full. When the water is boiling, put the cauliflower in pot and cook 1/2 head of cauliflower till tender. Drain and let cool a little. Cut cauliflower into bite size flowerettes. On the back of Bisquick box...follow the directions to the pancake then: add egg and spices. Dip cauliflower into batter and deep-fry til golden browned.



Nachos

1 pound ectra lean hamburger

1 medium onion diced

1 can roasted green chilies

1 package Taco Bell Seasoning

1 Green onion sliced

1 bag Tortillas

1 1/4 cup shredded cheddar cheese

1 cup shredded pepperjack or Monterrey jack cheese

In a skillet, fry hamburger and onion until done. Add the chilies, and seasoning. In a shallow pan arrange tortilla chips and top hamburger, and cheeses. Place pan under broiler to milt cheeses.

TIP: You can add chopped tomatoes, diced black olives, jalapenos, sour cream etc.



Taco Salad Dressing

2 cups miracle whip

1 package Taco Bell Taco Seasoning

Blend well and taste.



Cream Cheese Sausage Puffs

1 package Jimmy Dean sausage

1 cup chopped onion

1 cup finely chopped mushrooms

2 cups soft cream cheese

Salt & Pepper to taste

Brown sausage in pan on low heat. When the sausage starts to brown, add onions and mushrooms until onions are transparent. Season with salt & pepper to taste. Drain to remove excess juice, and place mixture in a bowl. Add cream cheese to the warm mixture. Mix well. Separate crescent triangles and place 1 tablespoon of meat at the wide end of triangle. Roll wide edge of dough to the pointed end. Make sure no meat is showing. Fold the ones that show. Bake 375* for 11-15 minutes or until golden brown.



Mini Pizzas

1 TBS active dry yeast

2 TBS sugar

1 1/2 TBS salt

2 Jars Pizza sauce

3 1/2 cups flour

1 cup very warm water

4 TBS olive oil

Fixings (whatever you would like on your mini pizzas)

Sprinkle yeast and 1 TBS sugar in warm water and stir until dissolved. Let stand til bubbly. Place 3 cups flour and 1/2 TBS salt in a medium bowl and then stir in yeast mixture. Add 1 TBS oil and stir until it is a smooth and soft dough. Knead using as much flour as needed (until the stickiness is gone). Let rise in covered greased bowl in a warm place until doubled in size. About 45 minutes. Meanwhile: Slice tomatoes, dice onion (green or white up to you), dice green pepper, and slice mushrooms. Brown Hamburger. Brown Italian sausage links (cut in chunks). Brown ground Italian sausage. Slice mozzarella cheese, provolone cheese, and olives. Place in separate bowls. Heat oven to 425*. Knead dough and let rise 5 minutes with olive oil on both your hands, roll golf ball size dough and press what you want on each pizza (Sauce and toppings). Bake 425* till cheese is bubbly and crust is lightly browned.

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Soft Boiled Eggs

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3 eggs

2 Toasted bread and buttered cut in chunks

salt and pepper to taste

Boil water in a sauce pan. Toast the bread and butter entire toast, then cut into bite size bites. Place 3 eggs in the boiling water and wait 3 minutes. Rinse with cool water and crack in middle. Scoop out whites and yolk. Salt and pepper to taste.

TIP: I only do three eggs at a time because of the timing. I tried 6 eggs 6 minutes yuck...Sometimes pending on the size of your eggs 3 1/2 minutes is better. Runny whites? Drain our before you put eggs in your bowl.



Crab Shrimp Casserole

2 cans shrimp

2 cans crab

1/4 cup minced onion green or white

4 TBS. minced celery

1 cup mayonnaise

1 TBS. Worcestershire sauce

Salt and Pepper to taste

Mix all the above (omit what you wish). Top with crushed saltines and melted butter on top. Place in a glass casserole dish. Bake at 350 for 35 minutes or lightly browned.



Stuffed Mushroom Bites

1 package Jimmy Dean Sausage (regular)

1 egg beaten

2/3 cup minced onion

2 TBS. Worcestershire sauce

20 large fresh button mushrooms

1 cup bread crumbs

1 package dry chicken gravy mix

1/4 cup Parmesan cheese

Brown sausage and onion. Drain. Wash mushroom caps and take out stems. Place caps in buttered 9 x 12 pan with cavity side up. Follow gravy directions in separate pan. Add all ingredients except the cheese and mushrooms to the gravy mix. Fill mushroom cups with sausage mixture. Top with cheese. Bake 400* for about 10-15 minutes.



Mini Quiches

Pie Dough (one crust)

4 eggs

1/2 cup half n half or cream

4 green onions diced

8-10 strips cooked crispy bacon

1 1/2 cups shredded Swiss cheese

In a bowl, scramble eggs and add half n half. Blend well. Add diced green onion. Roll out dough and cut in circles to fit muffin tin (including the sides of each cup). Place each circle in each cup and make sure sides have dough. Add shredded cheese into each cup and fill egg batter to 3/4 full. Bake 20-30 minutes until golden brown. You can sprinkle with Parmesan cheese, add sliced ham, whatever you like to put in your mini quiches. Bake 425* for 10 minutes. Turn down oven to 350* Let pies cool 10 minutes.





Appetizer Clams

3-5 lb. Steamer clams in shell

1/2 cup flour

1/2 cup Progresso bread crumbs seasoned (or your own)

4 TBS. grated Parmesan cheese

1 TBS. garlic powder

1 TBS. onion powder

Bacon grease

Steam clams intil they are opened (10-15 minutes in boiling water). Drain and let cool 5 minutes. Break the one side of shell that is not attached to clam. In a flat bowl blend 1/4 cup flour, crumbs, cheese and powders, Heat bacon grease in frying pan. With shell side up, place the clam into crumb mixture and then into frying pan. Fry 2-3 minutes till golden brown. Place on cookie sheet. When all clams are done place in oven 375* for 5 minutes. (just to warm up all clams at once).





Cucumber Dip

8 oz. Cream cheese

1/2 cup sour cream

1 TBS. milk

2 TBS. grated onion

1-2 TBS. Worcestershire sauce

1 cup shredded cucumber

Combine first 5 ingredients to become well blended. Add cucumber. Refrigerate 6 or more hours. Serve with crackers. (Garlic Triscuits).

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Great Grandma Yde's Sweet Pickles 

1 large jar of crispy dill pickles with garlic bits

1 cup vinegar

1 3/4 cup sugar

2 clovess garlic minced

Rinse pickles in colander with the garlic pieces. Cut into bite size pieces. Put pickles back into jar. Add garlic. Put vinegar and sugar in pan and simmer until dissolved. Cool mixture and pour into jars. Refrigerate for at least 2 days. I wait a week.





Layered Crab Spread

2 (8 oz.) cream cheese softened

2 TBS. lemon juice

1 TBS. Worcestershire sauce

1/4 TBS. Garlic powder

2 TBS. chopped green onion (or more!!!)

3/4 cup chili sauce (Hunts)

1 cup crab chunks (you could use canned, but fresh is better)

Beat cream cheese, lemon juice, Worcestershire sauce, and garlic powder until fluffy. Stir in onion. Spread cheese mixture in a 6" circle on the platter you desire to serve it in. Top with chili sauce. Top with crab meat. Cover with plastic wrap loosely and chill. Place crackers around the circle. I like Triscuits.





Swiss Cheese Spread

2 cups finely shredded Swiss cheese

3 TBS. Sour cream

2 TBS. diced green onion

4 slices crisply fried bacon

1/2 TBS. salt

1/2 TBS. Garlic powder

Combine all ingredients. Chill for 2-3 hours.







Appetizer Seafood

Wheat Thins

2 cans small shrimp

2 cans crab

1/2 cup shredded cheddar cheese

1/2 cup Best Foods mayonnaise or more

Mix shrimp and crab lightly making sure that there is no cartilage or shell. Add mayo and cheese. You may need more mayo. Spread by teaspoons on each cracker. Place on cookie sheet. Bake 350* until bubbly and lightly browned.





Bisquick

6 cups flour

1 1/4 cup Nonfat Dry milk

1/4 cup baking powder

Combine all dry ingredients. Cut in 2 cups shortening until it resembles cornmeal. Put in airtight container and place in a cool place.





Sausage Appetizers

2 packages Jimmy Dean sausage (regular)

18 oz. Sharp cheddar cheese shredded

1/4 cup minced celery

1/2 cup minced onion

1/2 TBS. Garlic powder

Preheat oven 375*. Mix all the ingredients. Toll into 1" balls. Bake until done...10 minutes. It depends on oven and size of meatballs.





Ham Roll ups

6 Slices of the long thin sliced smoked ham

1 package softened cheese

3 whole dill pickles

Lay single layer ham sliced on paper towel. Paper towel dry each slice. Spread cream cheese over each slice, cover well. Slice the pickle in half-lengthwise. Place pickle on the beginning part of the short end. Roll. Slice in 1" slices. Place on a platter. Cover with saran wrap and refrigerate until READY to serve.

TIP: You can use a cheddar spread, pimentos, olives, mustard, sliced cheeses...





Buffalo Chicken Wings



2 1/2 lb. chicken wings or drummettes

1/2 cup Franks Red Hot Sauce

1/3 cup butter

Heat oven to 425*. Spread wings on a sheet pan single layer. Sprinkle chicken with garlic powder and onion powder if desired. Bake 1 hour or until chicken is golden brown. At the last minute, make sauce. Heat butter till melted, them add Franks sauce. Serve immediately. The sauce gets hotter as it is on stove.





Spiced Mocha

(Great Gift Idea)

1 cup creamer

1 cup cocoa mix (Swiss Miss)

1/2 cup sugar

2/3 cup instant coffee (Folgers)

1/2 TBS. Cinnamon

1/2 TBS. Nutmeg

Mix all the above ingredients. May need more sugar. Attach to a gift style jar: Use 2 TBS. Per cup boiling water (Plus 1 TBS. sugar as desired).







Russian Tea

William's favorite

(Great Gift Idea)  

1 cup instant tea

2 cups Tang

1 cup sugar

1 large package dry lemonade Instant

1 TBS. cinnamon

Mix all the ingredients. Attach to a gift jar with lid and ribbon: 2 TBS. Per cup hot water or to taste.







Cafe Cappuccino

1/4 cup powdered creamer

1/3 cup sugar

1/4 cup instant coffee

1 oranfe flavored piece of hard candy

Process in blender the hard candy in the food processor, and then add rest of ingredients. Store in air tight container. 2 TBS. Per cup of hot water or to taste.





Cafe Bavarian Mint

1/4 cup powdered creamer

1/3 cup sugar

1/4 cup Instant coffee

2 TBS. Baking cocoa unsweetened

2 hard candy peppermints

Process in blender or food processor. Store in tight container. 2 TBS. Per cup of hat water or to taste.







Cafe Viennese

1/4 cup powdered creamer

1/3 cup sugar

1/4 cup instant coffee

1/2 TBS. Cinnamon

Process in blender and store in a tight container. 2 TBS. Per cup hot water or to taste.





Punch Ideas:

Hawaiian Punch concentrate, frozen lemonade, frozen orange juice, and 7 up or Ginger ale. You can add Sherbet or ice cream scoops in punch and ice cubes. Try flavoring the ice cubes.





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