Diane's Famous Frosting

Diane Erdahl

Ingredients:

1 stick unsalted butter, room temperature

2 cups powdered sugar

splash milk

dash vanilla extract or almond extract (di usually does vanilla)

food coloring

Beat.  Add more sugar or milk to achieve desired consistency.  Add food coloring to tint.

Diane's Famous Roll Out Cookies

Diane Erdahl

Ingredients: 

1 c. shortening

2 c. brown sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

generous pinch kosher or sea salt

1 c. sour cream

1 teaspoon vanilla extract

1 teaspoon almond extract

4.5 c. all-purpose flour

Preheat the oven to 350.

Cream the shortening and brown sugar until well combined and fluffy.  Mix in the egg, beating until well combined.  Add the powder, soda and salt, until just combined.  Add the sour cream, vanilla and almond, stirring until well combined.  Add the flour gradually.

Grab a handful or so of the dough and roll it out to 1/4-inch thickness on a well-floured surface.  Use cookie cutters to cut cookies and transfer to a baking sheet.  Repeat with the remaining scraps and dough.

Bake each tray of cookies for 8 to 10 minutes, until lightly browned around the edges (do not let them get to dark, or they won't be soft).

Shelley's Famous Oriental Chicken Pasta

Salad:
3/4 lb fusili pasta
3/4 lb chicken, cooked (bite-sized pieces)
1/2 lb pea pods, sliced diagonally
1 bunch scallions, sliced

Boil pasta 10-12 minutes until firm but tender.  Rinse and toss with 1 Tbsp vegetable oil.  Add the remaining salad ingredients and chill.

Dressing:
1 egg yolk, raw
1/4 c soy sauce
1/4 tsp white pepper
2 Tbsp oriental sesame seed oil
1/4 c sugar
1/4 c white vinegar
1 1/2 c veg oil

Place first 5 ingredients in blender and mix thoroughly.  With motor turning, slowly add the oils.  Dressing should be thick like mayo.  Chill dressing.  Toss salad with dressing and top with garnishes.

Garnishes:
1/4 c Mandarin oranges, drained
1 c sesame crisps (in bin at grocery store)
1 scallion sliced
1 Tbsp sesame seeds sauteed until brown

Shelley's Famous Pecan Mothers

6 oz cream cheese, softened
1 c butter, softened
2 c flour

Cream butter and cream cheese.  Add flour and blend until combined.  Roll into 3/4 inch balls and form into small tins.  Drop a few pieces of chopped pecans into dough.  Spoon a small amount of filling over pecans until about 3/4 full.  Place tins on a cookie sheet and bake at 325 for 25 minutes.  Let cool slightly and place on paper towel until completely cool. 

Filling:
2 eggs beaten
1 1/2 c brown sugar
2 Tbsp softened butter
2 tsp vanilla

Cream together until well combined.

Shelley's Famous Asparagus New Potato Salad

2 lb new potatoes
2 lb asparagus
2/3 c vegetable oil
1/3 c tarragon or wine vinegar
1/2 c minced red onion
1 Tbsp Dijon mustard
1 Tbsp dill weed
1 tsp salt

Boil potatoes until tender (about 10-15 minutes).  Mix oil, vinegar, and mustard in a large bowl.  Quarter potatoes, combine with dressing and refrigerate 2-3 hours.  Cut asparagus into 1 inch pieces, reserving the tips.  Cook pieces for 6 minutes, adding the tips for the last three.  Combine and refrigerate for 1 hour.

Shelley's Famous Artichokes Hearts Au Gratin

4-14oz cans artichoke hearts
1/2+ clove garlic minced
1/2 c butter
1 tsp salt
1/2 tsp pepper
1/3 c flour, sifted
1 1/2 c milk
1 egg, slightly beaten
1/2+ c grated swiss
1 Tbsp dry bread crumbs, finely crushed
1 tsp paprika

Cut artichoke hearts in thin slices.  Saute with garlic in butter until tender.  Remove artichokes to a shallow baking dish.  Stir seasonings and flour into remaining butter.  Slowly add milk, stirring constantly.  Cook over low heat until thickened.  Remove from heat and blend until smooth.  Pour over artichokes and sprinkle with the rest of the cheese.  Top with bread crumbs and paprika.  Bake at 450 for 15 minutes.

Shelley's Famous Soothing Shredded Beef

2 Tbsp unsalted butter
3 Tbsp olive oil
1 bottom round roast (4 lbs)
Salt and freshly ground pepper
1/2 c Cognac
2 c beef stock
3 c Chianti or other full-bodied red wine

1.  Heat the butter and oil in a Dutch oven over medium-high heat.  Rub the roast all over with salt and pepper.  Brown the beef on all sides in the hot butter and oil.  It should take about 10 minutes. 
2.  Pour the Cognac into the pan, warm it, and flame with a match.
3.  Pour in the stock and 1/2 cups of the wine.  Cover the pan and simmer slowly over low heat for about 3 hours, adding more wine so that there is always about 1 cup liquid in the pan.
4.  Remove from the heat and let cool to room temperature.  Remove the beef and shred into small pieces, following the natural grain of the meat.  It should fall apart very easily. 
5.  Return the shredded beef to the liquid in the pan.  Heat until warmed through.  Serve as is, sprinkled with parsley, on toast, or as a wonderful base for a cheese steak sandwich. 
6 to 8 portions