The Blue Collar Cook Book

By Michelle Jorgensen

This cookbook is for the everyday person. You do not need to be a chef to cook and bake excellent food that your family and friends will love. You do not always have to cook or bake from scratch. You do not need fancy ingredients or special cooking equipment or tools. If you cook and bake with love, use good ingredients, your food will always be fantastic. This cookbook will also teach you that less is more, you do not need a lot of ingredients to make excellent tasting food. You do not want to cover up the taste of your food; you want to compliment your food.

• Language: English
• Publisher: Xlibris US
• Release date: Nov 18, 2011
• ISBN: 9781477161302

Book preview

THE

BLUE

COLLAR

COOK BOOK

forks.psd

BY

MICHELLE JORGENSEN

Copyright © 2011 by Michelle Jorgensen.

ISBN: Softcover 978-1-4653-7972-6

ISBN: ebook 978-1-4771-6130-2

All rights reserved. No part of this book may be reproduced

or transmitted in any form or by any means, electronic

or mechanical, including photocopying, recording, or

by any information storage and retrieval system, without

permission in writing from the copyright owner.

Any people depicted in stock imagery provided

by Thinkstock are models, and such images are

being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

To order additional copies of this book, contact:

Xlibris Corporation

1-888-795-4274

www.Xlibris.com

[e-mail]

Table of Contents

APPETIZERS

BREAKFAST

LUNCH

DINNER

SIDE DISHES

DESSERTS

Dedication

To my husband and my five children. You are the reason I cook and bake every day. Without you, I would not have had the courage to write this book. I love you all – you are every breath I take and every beat of my heart.

I love you – Mom

Special Dedication

To all the first responders – firefighters, police officers and EMTS for always being the first on scene and the last to leave. To all branches of the U.S. Military and all the men and women, past and present that have served and continue to serve to protect the people and our Nation. Thank you Grandpa Raymond, Great Uncle Bill, Great Uncle Vic and my son, Dane.

Special Thanks

To my family and friends, past and present, for without all of you cooking and baking would not be a part of my life. Thank you for your encouragement and teachings. Mom – a special thank you to you - for allowing me to cook for our family – even when I was starting out – and smiling at my creations – for never telling me to stop – for telling me how good it was – even when it was hard to swallow – I love you.

Acknowledgements

A special acknowledgement to the family that has passed - to my NANA – for being my first teacher in cooking; Uncle Vic – for everything you cooked with so much love; Auntie Jane – for always allowing me to help you when you were cooking for all your parties; Uncle Bill – for catering all those events with excellent, tasty food; and Grandpa – for the thousands of breakfast, lunch and dinners you made every day for Grandma and Vicki Jane.

APPETIZERS

Andrew’s Ham Rolls

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Ingredients

1 package honey ham lunch meat

1 - 8oz package of cream cheese (soft – room temperature)

1 bushel of green onions

1 tablespoon of garlic powder

Mix softened cream cheese with your garlic – by hand. Slice your green onions, thinly, half way up the stem. Mix in green onions. Mixture should be creamy. Once you have finished mixing the three ingredients, lay your sliced ham on a cutting board; spread a thin layer of mixture on the ham. Roll ham, set aside. Repeat until all mixture is used. Put on a plate or, any container you would like. Place in the refrigerator approximately 2 hours. Remove from the refrigerator and cut ham rolls in ¹⁄8" pieces. Place on tray and serve.

NOTE

I use a big soup spoon, butter knife and any bowl big enough for me to hand mix.

Grandma’s Seven Layer Dip

Ingredients

1 package of taco sauce mix

16oz of softened Philadelphia Cream Cheese

1 large can of refried beans

2 cups of guacamole

16oz of sour cream

4 tomatoes (diced)

1 small can of diced chilies

½ cup of diced green onions

1 small can of chopped olives

3 cups of Colby Jack cheese (shredded)

You will need a big, round platter. Mix the package of taco mix and softened cream