Lutie's profile page
Recipes
DOLLY BARS
By Lutie
This recipe probably got started in the fifties and became all the rage
- 1/4 Lb. butter
- 1 1/4 Cups graham cracker crumbs
- 1 1/2 Cups flaked coconut
- 1 1/2 Cups Chocolate chips
- 1/2 Cup chopped pecans
- 1 Cup sweetened condensed milk
DIANE’S MUSTARD SAUCE
By Lutie
This is a great sauce for cooked cold shrimp or crabmeat
- 1 Cup Dijon Mustard
- 1 Cup vegetable oil
- 1 Tbs. rice vinegar
- 2 Tbs. Dillweed
- 8 Oz. sour cream
DEVILLED EGGS
By Lutie
If you haven’t made devilled eggs, you might think that it’s just the egg yolk mixed with mayo
- 6 Eggs, hard boiled (Here is a tip. Start with cold water, heat water and eggs slowly, bring to a boil, cover and remove from heat. In ten minutes, the eggs will be perfect)
- Mayonnaise
- Dry Mustard
- Sweet Relish
- Salt
- Pepper
STEAK AU POIVRE
By Lutie
There are very few restaurants left that prepare haute cuisine
- Two fillets of beef 1 1/4” thick, sliced in half so steaks are 3/4” thick, flattened slightly
- Freshly ground pepper
- Butter
- 8 Oz. fresh mushrooms, sliced
- Brandy
- Whipping Cream
- Beef demi glaze
STEAK DIANE
By Lutie
Salt and pepper fillets and sauté quickly on high heat in 2 Tbs
- Two fillets of beef, 1 1/4” thick, sliced in half so steaks are 3/4” thick, flattened slightly
- Butter
- 1 Large shallot, diced
- 1 Large clove garlic, minced
- 8 Oz. fresh mushrooms, slices
- 1 Tbs. chives, minced, or top of 1 green onion, minced
- Fresh parsley
- Beef demi glaze
- Sherry
P. F. Chang's Chicken Lettuce Wraps
By Lutie
At P.F. Changs you just don't get enough of their chicken mixture so I searched for the recipe so we could have mor...
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnut
- 2/3 cup mushroom
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 4-5 leaves iceberg lettuce
- Special Sauce
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 1-2 teaspoon garlic and red chile paste
- Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon rice wine vinegar
BEEF STROGANOFF
By Lutie
Season beef cubes with salt and freshly ground pepper
- 2 Fillets of Beef, cut into 1” pieces
- 2 Tbs. Butter
- 1 Shallot, minced
- 4 Oz. fresh mushrooms, sliced
- 1 Clove garlic, minced
- Fresh parsley
- 1/4 Tsp. dry mustard
- Sherry
- Sour Cream
- Heavy Cream
- Demi Glaze
BEEF DEMI GLAZE
By Lutie
Since you can now purchase pre-made demi glaze at Williams Sonoma, I have stopped making my own, since it takes two...
- Dice 1 carrot, 1 onion and 1 celery heart
- Add: 1/2 Crushed bay leaf and 1 sprig thyme
DOUBLE FUDGE FANCIFUL
By Lutie
For a quick and easy dessert, you can always make a boxed cake mix
- FILLING
- 1/4 Cup sugar
- 1 Tbs. cornstarch
- 2 Tbs. butter
- 2 Tbs. milk
- 1/2 Tsp. vanilla
- 8 oz. pkg. cream cheese, softened
- 1 egg
- BASE*
- 1 Pkg. Pillsbury Plus Devil’s Food cake mix
- 1 Cup water
- 1/3 Cup vegetable oil
- 3 Eggs
- FROSTING
- 1 Can Chocolate Fudge Frosting
SPINGI
By Lutie
In the “olden days” Grandma Calabrese and the Great Aunts made Spingi for the Christmas Eve festivities
- 4 Eggs
- 1 Cup milk
- 1/2 Pkg. Dry yeast
- 1/3 Cup sugar
- Flour according to consistency