Sue's Recipes: Family, Friends & Favorites

By Susan Hutt

Susan Hutt has always loved to cook as far back as she can remember. As a child, she wanted to help her mother in the kitchen and witness her creativity, with the little she had to cook with. She always knew that when se grew up, she would be able to cook just like her. So, throughout the years she gathered lots of cooking knowledge and recipes along the way from her grandmother, aunts and friends.

The years of written recipes scribbled on pieces of paper that were piled up in a box was overwhelming, but now are finally typed and put together in this book of so many recipes cooked with lots of love for all of you to enjoy! It is what she would call an all-purpose cookbook because it has everything you could possibly imagine in it.

• Language: English
• Publisher: Xlibris US
• Release date: Nov 14, 2012
• ISBN: 9781479716890

Susan Hutt

Susan Hutt was born and raised in North Bay, a fairly small city in northern Ontario, Canada and moved to the United States when I was 50 years old. Some of my recipes are in metric, as Canada changed to the metric system in the early 1970’s, and some in the old fashioned method. So, please forgive me if I haven’t converted all to cups, pints or quarts. I have been working on my cookbook for years and now I think it has all come together, and I would like to pass it on to everyone who shares my love of cooking.

Book preview

APPETIZERS

Chicken Wing Canapés

Cut wings in half at joint and remove skin. I know this is a lot of work but it is better for you. Discard tips. Place on broiler rack and bake at 400° F for 15 minutes, turn and bake additional for 15 minutes. Mix the sugar, cornstarch, salt, ginger and pepper. Add liquids. Cook, stirring constantly, over medium heat until mixture thickens. Boil 2 minutes. Brush over wings. Continue baking at 400° F for about 35 minutes. During baking brush soy mixture on wings frequently.

Deep-Fried Potato Skins

6 large potatoes, baked and cooled

1/3 cup all-purpose flour (preferably Robin Hood)

1 teaspoon seasoned salt (or salt, pepper and paprika)

Fat for deep frying

Cut potatoes in half lengthwise. Scoop out center of potato leaving a shell about1/4" thick. Cut shells crosswise into pieces about 1 inch wide. Coat with flour. Deep-fry in hot fat at a temperature of 375° F for about 2 minutes until light brown. Remove to paper towels to drain. Sprinkle with seasoned salt. Serve with sour cream and chives. Try other sauces too. Serve warm.

If you prefer, they may be deep-fried ahead and reheated later. Heat in 400° F oven for 5-10 minutes until hot. Makes 5 dozen.

Devilled Eggs—My Mom Joan

After eggs are boiled, place them in cold water and crack shells. This allows the water to get under the shell and makes it easier to remove them. After cool, remove shells and cut the eggs in half lengthwise. Remove the yolks and put them in a small bowl. Set the white aside. Mash the yolks with a fork. Stir in mayonnaise, vinegar, salt, pepper, mustard and paprika. Mix well. Fill the egg whites with this mixture then dust with a little paprika. Makes 12 stuffed egg halves.

Japanese Chicken Wings—Sue Hutt

Cut tips from wings and discard, remove all fat (lots of work but well worth it). Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Put in shallow roasting pan and pour sauce over wings.

Bake at 350° F for 1/2 hour. Spoon sauce over wings during cooking. Good warmed up if there are any left over.

Mushroom Rolls—Sue Hutt

Put onion, mushrooms and butter into frying pan. Sauté until soft and onions are clear. Add cream cheese in chunks. Add next four ingredients. Stir until cheese melts. Let stand until completely cool.

Remove crusts from bread. Roll each slice with rolling pin. Spread mushroom mixture on each slice and roll up as for jelly roll. Brush with melted or soft butter. Place on tray to freeze. Store in plastic bag. To serve, cut each roll into 3 pieces. Arrange on ungreased baking sheet. Bake in 400° F oven for 10-15 minutes until toasted and hot.

Makes about 4 dozen.

Mushrooms Stuffed with Ham and Beef

Carefully remove stems from the mushrooms.  Chop stems finely and reserve, then place mushroom caps on a cookie sheet.

Heat oil in a large skillet over moderate heat, cook onion and beef until lightly browned, stirring frequently. Add the chopped stems, ham and sherry to onion-beef mixture and cook five minutes. Add bread crumbs, garlic powder, salt and pepper and mix well.

Stuff mixture into caps. Sprinkle with parmesan cheese. Broil in preheated broiler, 3" from source of heat for 2-5 minutes. Serve hot!

Mushrooms Stuffed with Onions and Garlic

Thoroughly wash and dry mushrooms and remove stems. Set mushroom caps in a lightly greased, shallow baking dish. Place remaining ingredients in a blender and blend for 10 seconds at high speed. Spoon sauce into mushroom caps.

Bake at 375° F for 10 minutes or until butter sauce begins to bubble. Place under broiler until sauce becomes golden brown, about 1 minute.

Mushroom Toasts—Dianne Jenkins

Preheat oven to 400° F. Have ready a 12-cup muffin pan. In a small saucepan over medium heat, melt butter. With a 2-1/2" cookie cutter, cut two rounds from each slice of bread, avoiding crusts. Using a pastry brush, brush bread rounds on both sides with some of the butter. Place a bread round in each cup of tartlet pan. Bake for 10 minutes or until golden and crisp. Meanwhile, reheat remaining melted butter over medium-high heat and sauté mushrooms, parsley and garlic for 3-5 minutes or until mushrooms are softened. Drain any excess moisture from pan.

Season to taste with salt and pepper. Spoon equal amounts of mushroom mixture onto each bread round. Top with equal amounts of sour cream and sprinkle with Parmesan cheese. Return to oven and bake for 10 minutes. These are to die for!!!

Pass the Meatballs—Sue Hutt

Meatballs:

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-sized balls.  Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid.  Store frozen meatballs in freezer bags until ready to cook.

To make sauce, combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9 x 2" baking pan; pour on the sauce. Bake at 350 F for 1 hour.

Yield: 80 meatballs.

Really Tasty Chicken Wings—Tom’s Favorite

In a small bowl mix together the flour, paprika, cayenne, pepper and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them until they are all evenly coated. Cover dish with saran wrap and refrigerate for 60-90 minutes.

Heat oil to 375° F (190° C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 7-10 minutes, or until parts of wings begin to turn brown. As they cook, place them on paper towels to absorb oil and then to serving bowl, add hot sauce mixture and stir together. Serve.

Scallops Wrapped in Bacon—Auntie Donna Collins

Roll scallops in 1/2 strip of bacon and hold together with toothpick. Melt butter and garlic to make garlic butter and baste scallops wrapped in bacon.

Bake in 450° F oven for 15-20 minutes. Remove from oven and squeeze lemon over and serve with seafood sauce.

SCRUMPTIOUS!!!!!!!!!!!

Seafood Mushrooms

Put cheese, butter, horseradish and garlic salt into mixing bowl. Beat until light and smooth. Add shrimp and crab. Beat together well. Stuff mushrooms. Place on baking sheet. Bake in 350° F oven for about 15 minutes until filling begins to get a bit crusty. Makes 24 large mushrooms.

Spinach-Stuffed Mushrooms

Mix spinach, sour cream, tomato sauce and cheese. Set aside. Combine butter and garlic salt. Remove mushroom stems. Dip caps in butter, place in baking pan. Stuff with spinach mixture. Bake in 350° F oven for 10-15 minutes.

Stuffed Mushroom Caps—Art Boyne

Remove stems from mushrooms. Chop stems finely and sauté in butter—cook 5 minutes, drain and cool. Mix together creamed cheese, bacon bits, and garlic or onion salt and cooled chopped stems. Fill each cap with mixture. Place on cookie sheet and broil till browned.

Stuffed Mushrooms

Remove stems from mushrooms. Arrange caps on baking tray. Put butter, stems, onion, salt and pepper in frying pan. Fry slowly until onions are clear and soft. Stir in bread crumbs. Stuff caps. Bake in 350 F oven for about 10-15 minutes or broil for about 5 minutes. Serve hot. Makes 12-16 stuffed mushrooms.

BASEBALL AT ITS BEST

(The Following Recipes are taken from the Little Big Book of Baseball)

Atlanta Braves’ Bison Burgers

At Turner Stadium in Atlanta, owner Ted Turner provides a little extra for fans—fresh bison meat directly from his own Montana ranch. Ted knows what he’s doing with bison meat: It’s leaner than beef and makes an absolutely perfect burger for a hot summer day.

Combine all the ingredients in a large bowl and mix until well blended. Divide into eight balls and shape into patties.

Grill over medium coals about 4-6 minutes per side until the burgers are browned and the middle is no longer pink.

Makes 8 burgers.

Ballpark Lemonade

If you’re out at the ballpark or simply tossing the ball around in the backyard with your kids, nothing cools off players and fans like a refreshing glass of fresh-squeezed Ballpark Lemonade.

Mix the sugar and 2 cups of the water in a large saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Remove from the heat and cool.

Stir the juice into the syrup. Then stir the above mixture into the remaining water into a 2-1/2 quart container. Refrigerate until cold.

Serve in plastic cups with ice cubes.

Makes 2 quarts.

Baltimore Orioles’ Crab Cakes

No two things say Baltimore more than crab cakes and the Orioles. At Camden Yards, baseball fans can enjoy one of the most beautiful ballparks in the country along with tasty seafood cakes at restaurants like Past Times. When you want to whip up your own taste of Baltimore, try these crab cakes, perfect for any late game snack.

In a medium-size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients, being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.

Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm. Serves 4

Make your own Old Bay Seasoning mix to store in your pantry if you can’t find it at your Supermarket.

Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken.

You can sometimes find ground bay in your supermarket, but you may have to grind it yourself. Be sure to use dried bay leaves, not fresh, and grind to a powder.

Makes about 1/4 cup.

The Brewers’ Brats

Visiting Miller Park in Milwaukee during baseball season is quite an affair. You can watch Bernie the Brewer and the racing sausages, see the statue of Hank Aaron, and, most importantly, sample one of the famous bratwurst. This recipe adds the perfect Midwestern touch, marinating the brats in beer before grilling.

Marinate the brats in a mixture of the beer and onion for a few hours before cooking (overnight, if possible).

Place the brats on a plate and transfer the marinade into a pan. Bring to a boil. Add the butter and stir until melted. Reduce to a simmer; add the brats and simmer 30 minutes or until cooked.

Transfer to the grill and grill to satisfaction. Serve on a bun with ketchup, mustard, and onions or sauerkraut.

Makes 8 brats.

Cincinnati Reds’ Chili

Did you know that Cincinnati has the highest number of chili joints per capita in the country? So it’s no wonder that fans of the Reds also enjoy the game with Chili—their way—on top of a hot dog or spaghetti. So the next time you have leftover pasta or hot dogs from a backyard get-together, whip up some chili to enjoy it all while you catch the game!

Cook the meat over a medium-high heat, stirring until the meat is brown, crumbled, and cooked through. Add the onions and water and bring to a boil.

Add the rest of the ingredients and simmer for 1-1/2 hours, remove from heat. Add salt and pepper to taste.

Add to spaghetti or hot dogs and sprinkle with grated cheese. Serves 6.

Giants’ Garlic Fries

San Francisco’s AT&T Park offers a great view of the ocean and plenty of delicious snacks during the game, including fantastic garlic fries. This recipe doesn’t require you to fry them, so they’re as close to health food as baseball may ever get!

Preheat oven to 450° F. Combine all the ingredients in a bowl. Arrange on a baking sheet. Bake 25 minutes or until brown. Serve with ketchup or for a nice change, sprinkle with white vinegar. Serves 8.

Going-Going-Gone Cookies

No baseball theme party is complete without a treat that looks like, that’s right, a ball. Our recipes combine the best sugar cookies with a simple red frosting for stitching.

Cream together the butter and sugar. Beat in the eggs and add the vanilla. Add flour and mix well. Refrigerate at least 2 hours minimum.

Preheat oven to 375° F and line baking sheets with parchment paper.

Roll out the dough on a lightly floured surface and cut with a round cookie cutter. Transfer the cookies to cookie sheets with a spatula. Bake approximately 10 minutes. When the cookies are beginning to brown, remove them from the oven and slide the parchment off the baking sheet. When the cookies have cooled a bit, slide them off the parchment. Cool the cookie sheets before using them again. Wait until the cookies are completely cooled before icing.

Makes 3-5 dozen cookies, depending on size and thickness.

The Perfect Stitch Icing

Place the confectioners’ sugar in a mixing bowl. In a separate bowl, beat the egg whites lightly with a fork. Add them to the sugar and beat 1 minute with an electric mixer on its lowest speed. Add the vinegar and beat 2 more minutes at high speed, or until the mixture is stiff and glossy.

Add a few drops of food coloring and stir. Continue adding coloring until a nice red is achieved. Using a knife or a frosting bag, draw two lines down each cookie, like stitching on a baseball. Enjoy!

Good ‘n Hot Pretzels

Whether you’re rooting for the Nationals or the A’s, the Marlins or the Twins, you’ll love these hot pretzels. Sure, baseball might tear your own family between the Mets and the Yankees, but if anything can bring them back together, it’s good, wholesome snacks. With a lot of mustard.

Preheat oven to 425° F. Mix the water, yeast, brown sugar, and salt in a large mixing bowl. Add the flour and knead until the dough is smooth (about 3 minutes). Allow the dough to rest in the refrigerator, covered, at least 1 hour, but preferably overnight.

Divide the dough into 6 or 12 pieces and roll each piece into a rope. Shape each section into an upside-down U-shape in front of you. Bring the ends together and twist them halfway up, making them look like a tie or ribbon.

Flatten the loose ends with your fingers, then bring them up to the top of the pretzel (the top of the upside-down U); press them into the dough to secure. It should now look like a pretzel.

Place on a greased cookie sheet.

Let the pretzels rise for 30 minutes or until about double in size. Brush with the water-baking soda solution, followed by the egg wash. Sprinkle generously with coarse salt.

Bake 12-15 minutes or until golden brown. Serve hot, with mustard if desired.

Makes 6 large or 12 small pretzels.

Homemade Cracker Jacks

Continue the grand baseball tradition by serving up this great recipe at a party. Make sure everyone knows the old tune as well. That way, the next time they beg you to make this time-honored treat; they can do it with a smile and a song.

Preheat oven to 250° F. Mix the popcorn and peanuts in a large foil pan.

Melt the butter in a saucepan over medium heat. Add the brown sugar, corn syrup, and salt. Stir the mixture until it starts to boil, then boil for 5 minutes without stirring. Remove from heat and stir in the soda and vanilla. Pour over the popcorn and peanuts, stirring to coat. Bake, uncovered, 1 hour, stirring every 15 minutes.

Remove from the oven and spread out on waxed paper to cool. Break into pieces and serve.

Serves 6-8.

Honey-Roasted Peanuts

Have you ever smelled anything better than warm honey-roasted peanuts? Having a bowl of them in front of your guests during the game will make everyone feel a part of the action on screen—but beware, they might all be gone by the bottom of the first.

Preheat oven to 350° F. Place the peanuts on a cookie sheet and into the oven. Bake until lightly browned, stirring occasionally (5-10 minutes).

Remove from the oven and set aside.

On the stove, bring the honey, oil, and water to a boil. Add the peanuts and stir until all the liquid has been absorbed.

In a bowl, mix the sugar and salt. Add the peanut-honey mixture. Spread the honey-roasted peanuts out on waxed paper to cool.

Serves 4-6.

St. Louis Cardinals’ Outta the Park Nachos

Celebrate an old World Series winner with these Busch Stadium favorites. The 1942 World Champion Cardinals were nicknamed the St. Louis Swifties for their outstanding hustle—something you’ll need, too, if you want to get any of these tasty nachos before they’re history.

Preheat oven to 400° F. In a saucepan, mix the refried beans and taco seasoning. Cook over medium heat until bubbly. Remove from the heat.

In a small bowl, combine the tomatoes and cilantro until well blended.

In a separate bowl, mash the avocados with the lemon juice until well blended.

Arrange the chips evenly on a large cookie sheet or oven-proof platter. Spread a layer of refried beans on the chips. Sprinkle the cheese over the beans; spread the tomatoes on top. Bake 3-5 minutes, or until the cheese has melted.

Spoon the avocado mixture on top of the nachos. Top with sour cream. Sprinkle with sliced chilies if desired. Eat immediately! Serves 8-10.

San Diego Padres’ Fish Tacos

San Diego’s PETCO Park is known for its Mahi-Mahi fish tacos, served up with a side of rice and beans. If you can’t make it to sunny San Diego, you can still enjoy fantastic fish tacos with outstanding pico de gallo. Fresh, mild, and crispy to perfection, these tacos are a Southern California staple.