25 recipes from Wetzel Estate in Plano, Texas. Enjoy

From Recipes Wiki

Roasted asparagus With rosemary oil

• 1 Pound asparagus
• 2 Large Sprigs Fresh rosemary
• 1/4 Cup olive oil
• 1 Teaspoon salt
• 1 Teaspoon Freshly Ground black pepper

Trim asparagus by Holding Spears One at a Time With One hand About Halfway up The Stalk Bottoms up Then Grasp The Bottom of The Stalk With The Other hand And Bend Until it Breaks. Wash Spears And Set Aside. Preheat Oven to 500. Snap rosemary Sprigs in Half Then Put In a Microwaveable Dish With oil And Cook on Half Power For 1 Minute Then Put oil, rosemary And asparagus in a Cast Iron Skillet. Rub or Brush asparagus Thoroughly With oil And Allow Marinating 30 Minutes At Room Temperature. Put Skillet in The Oven And Cook 10 Minutes Shaking a Few Times to Coat Spears With oil And Cook Evenly Then Drain oil And Serve.

Cucumber dill Dip

• 1 Medium cucumber
• 1/4 Teaspoon white pepper
• 2 Tablespoons Fresh dill Chopped
• 1-1/2 Cup Mayonnaise
• 3/4 Cup sour cream
• 1/4 Cup Green bell pepper Diced

Peel Seed And Finely Dice The cucumber. Using a Colander Squeeze Out Any Excess water From The cucumber Chunks Then Place in a Bowl And Blend Well With The pepper And dill. Blend in Remaining Ingredients And Mix Thoroughly. Cover And Chill.

Baked Pork Chop Casserole

• 4 Pork Chops
• 1-1/2 Cups Chopped White onions
• 1/2 Cup Chopped green pepper
• 1/4 Cup margarine
• 1 clove garlic Crushed
• 1 Pound Can Pork And Beans
• 1/2 Cup chilli Sauce
• 1 Tablespoon brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Prepared mustard
• 1 Teaspoon salt
• 1 Teaspoon Freshly Ground black pepper

Season Pork Chops With salt And pepper Then Brown Well in a Skillet Then Place in Baking Dish. Sauté onions And peppers in Margarine Then Add garlic, Beans, chilli Sauce, brown sugar And mustard. Mix Well And Pour Over Chops. Bake at 350 For 1 Hour.

Apple pineapple Bake

• 3 Apples Sliced Thin Unpeeled
• 1 Cup Crushed pineapple Drained (reserve Juice)
• 1/2 Teaspoon cinnamon
• 1-1/2 Teaspoons granulated sugar
• 1/4 Cup pineapple juice

Slice Apples Into Baking Dish Then Sprinkle pineapple Over Apples And Sprinkle With sugar And cinnamon. Pour Juice Over Then Bake in Microwave 7 Minutes.

Dilly Crackers

• 1 Package Ranch Dressing Dry Mix
• 1 Cup vegetable oil
• 1 Teaspoon garlic salt
• 1 Teaspoon dill
• 1 Box Oyster Crackers

Stir Together All Ingredients Except Crackers. Add Crackers Then Mix Well And Bake at 200 For 2 Hours.

Creamy dill Dressing

• 10-1/2 Ounce Package Firm silken tofu
• 1-1/2 Teaspoon garlic powder
• 1/2 Teaspoon dill weed
• 1/2 Teaspoon salt
• 2 Tablespoons water
• 1-1/2 Tablespoon lemon juice
• 1 Tablespoon seasoned rice vinegar

Combine All Ingredients in a Food Processor or Blender And Blend Until Completely Smooth.

beet Salad

• 2 Pounds Raw Beets

Dressing:

• 1 Cup water
• 1 Tablespoon sugar
• 2 Teaspoons apple cider vinegar
• 1/2 Teaspoon cinnamon
• 1 Teaspoon Grated Horseradish
• 1 Pinch allspice
• 1 Pinch Ground Cloves

Place Beets in a Pot With Enough water to Cover Them Then Bring to a Boil And Simmer 3 Hours. Cool Beets Under Cold Running water Then Peel Off Skin And Slice or Dice to Your Preference. Bring 1 Cup of Water to Boil Then Stir in vinegar And Spices And Pour Hot Mixture Over Beets. Let Cool. Cover And Refrigerate. Serve Cold.

Vegetarian Green chilli

• 1 White Onion Chopped
• 4 garlic cloves Minced
• 1 Tablespoon olive oil
• 6 Cups vegetable stock
• 12 Roasted, Peeled Chopped Green Chillies
• 2 Tablespoons flour or cornstarch
• 1 Teaspoon salt
• 2 Teaspoons Freshly Ground black pepper

Sauté Onion And garlic in olive oil Then Add Chillies And Stock. Stir In salt And pepper. Dissolve flour in Hot water And Add to Mixture Stirring to Prevent Lumps. Simmer For 45 Minutes.

Crunchy Pear Pie

• 1/2 Cup butter
• 1/4 Cup brown sugar
• 1/2 Cup coconut
• 1 Cup flour

Filling:

• 1/2 Cup brown sugar
• 1/3 Cup flour
• 3/4 Cup Pear Juice
• 3/4 Cup milk
• 2 eggs Beaten
• 2 Tablespoons butter
• 1/2 Teaspoon vanilla

Combine butter, brown sugar, coconut And flour Then Place in Rectangular Baking Dish. Bake at 400 For 15 Minutes Stirring Occasionally. Remove From Oven And Stir Again. Press This Mixture Against The Bottom And up The Sides of a Pie Plate. Combine Brown Sugar And flour in a Saucepan. Blend in Pear Juice And milk Then Cook Over Medium Heat Until it Thickens And Comes to a Boil Then Boil For

• 1 Minute. Gradually Stir in Beaten eggs And Boil One Minute Longer. Turn Off The Heat And Stir in vanilla And butter. Pour Into Crust And Chill For at Least 4 Hours. Dip Pear Halves in a Mixture of 1/4 Cup Sugar And 1 Teaspoon cinnamon. Top Individual Pieces of Pie With a Pear Half And a Dollop of whipped cream.

Creole Spice

• 1 Teaspoon Freshly Ground black pepper
• 1 Teaspoon Ground white pepper
• 1 Teaspoon cayenne pepper
• 1/2 Teaspoon Dried thyme
• 1/4 Teaspoon Dry mustard
• 1/4 Teaspoon Ground mace
• 1 bay leaf Finely Crumbled

In Small Bowl Combine All Ingredients And Set Aside.

Chicken E'touff'ee

• 1/3 Cup vegetable oil
• 1/3 Cup all-purpose flour
• 1/2 Cup Chopped Onion
• 1/4 Cup Chopped celery
• 1/4 Cup Chopped Green bell pepper
• 2 Teaspoons Minced garlic
• 16 Ounce Can tomatoes Chopped
• 8 Ounces clam juice
• 1-3/4 Teaspoon Creole Spice (recipe Below)
• 1 Teaspoon salt
• 3 Chicken Breasts Boned Skinned And Cubed
• 1/4 Cup Minced Fresh parsley
• 1-1/2 Cups rice

Creole Spice:

• 1 Teaspoon Freshly Ground black pepper
• 1 Teaspoon Ground white pepper
• 1 Teaspoon cayenne pepper
• 1/2 Teaspoon Dried thyme
• 1/4 Teaspoon Dry mustard
• 1/4 Teaspoon Ground mace
• 1 bay leaf, Finely Crumbled

In Small Bowl Combine All Spice Ingredients Then Set Aside. In Heavy Kettle Over Medium Heat oil Then Stir in flour And Cook Stirring Constantly 10 Minutes. Add Onion, celery, green pepper And Garlic Then Cook 5 Minutes. Stir in tomatoes, clam juice, 1 Teaspoon Creole Spice, salt And Cubed Chicken Then Heat to Boiling. Reduce Heat And Simmer Uncovered Stirring Occasionally For 15 Minutes. Remove From Heat And Let Stand 3 Minutes. Add parsley. Cook Rice According to Package Directions Adding 3/4 Teaspoon Creole Spice to The water. Serve rice With E'touff'ee.

Fruit Salsa Dip

• 1 tomato
• 1 orange Peeled And Segmented
• 2 kiwis Peeled And Sliced
• 1 red onion Coarsely Chopped
• 1 avocado Peeled And Pitted
• 1 Bunch cilantro
• 2 Jalapeno peppers
• 1 Teaspoon garlic salt

In Food Processor Place tomato, orange, kiwis, red onion, avocado,cilantro And Jalapeno peppers. Process Using Pulse Setting Until Finely Chopped But Not Quite Smooth. Transfer to a Medium Bowl And Garnish With garlic salt.

Nutty Cheese Ball

• 1 Pound Cheese Spread
• 1 Pound Cheddar Cheese
• 8 Ounces cream cheese
• 4 cloves garlic Minced
• 1/2 Cup Chopped pecans
• 1/4 Cup Minced pecans
• 1/2 Teaspoon paprika

Mix Cheeses Together Then Mix in garlic And Nuts And Chill Several Hours. Roll Into Ball And Roll in Minced Nuts Then Sprinkle With Paprika.

Biscuits For Two

• 1 Cup all-purpose flour
• 1-1/2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 1 Tablespoon vegetable oil
• 1/2 Cup milk

Combine All Dry Ingredients in a Small Bowl Then Mix oil And milk And Pour Into Dry Ingredients. Stir Until Smooth. Turn Dough Out on a Lightly Floured Board or Pastry Cloth And Knead Lightly 5-6 Times. Roll Dough to About 1/2 Inch Thickness Then Cut With a 2-1/2 Inch Biscuit Cutter And Place on a Lightly Greased Baking Sheet. Bake at

• 450 For 10 Minutes.

Spiced peach Dessert

• 16 Ounce Can Unsweetened peach Halves Undrained
• 1/2 Teaspoon cornstarch
• 1/8 Teaspoon Ground cinnamon

Dash of Ground nutmeg

Dash of Ground Cloves

• 1/8 Teaspoon Grated orange Rind

Drain peaches, Reserving Juice Then Set Aside. Combine cornstarch,Spices And orange Rind in a Medium Saucepan Then Stir in Reserved Peach Juice Mixing Well. Add peaches Then Bring to a Boil Stirring Constantly. Reduce Heat And Simmer 2 Minutes. Serve Warm.

Zucchini Beef Casserole

• 6 Cups zucchini
• 1 Pound Lean Ground Beef
• 1/2 Cup Chopped White onions
• 1 Teaspoon salt
• 2 Teaspoons Freshly Ground black pepper
• 1/2 Teaspoon oregano
• 1/4 Cup margarine
• 1/4 Cup flour
• 1 Cup Grated Cheddar Cheese
• 2 Cups milk
• 1/4 Cup Grated Parmesan cheese

Parboil Sliced zucchini For 5 Minutes. Fry Beef Then Add onions And Fry Until Limp Then Add salt, pepper And oregano. Melt Margarine Then Add flour And milk And Cook Stirring Until Thick. Add Cheese.Layer in Buttered Casserole The zucchini, Hamburger And Cheese Sauce. Repeat Once More Then Sprinkle Top With Parmesan cheese And Bake at 350 For 30 Minutes.

Peach yogurt Shake

• 1 Cup milk
• 8 Ounces vanilla yogurt
• 1 Large Fresh peach Chopped

Combine All Ingredients Except mint in Container of an Electric Blender Then Process Until Smooth. Garnish With mint.

Puttanesca Sauce Over spaghetti

• 1/4 Cup Extra Virgin olive oil
• 3 cloves garlic Minced
• 35 Ounce Can Italian plum tomatoes (reserve Juice) Roughly Chopped
• 1 Tablespoon capers Well Rinsed
• 2/3 Cup oil Cured black olives Pitted And Roughly Chopped
• 1/2 Teaspoon Hot red pepper flakes
• 1 Teaspoon Dried basil
• 1 Teaspoon Dried oregano
• 1 Teaspoon Freshly Ground black pepper
• 1 Teaspoon salt
• 1 Pound spaghetti
• 2 Tablespoons Minced Flat Leaf parsley Leaves Stripped From Stems Heat oil in a Heavy Nonreactive Pan Over Medium Heat Then Add Garlic And Stir. Remove From Heat And Allow Hot oil to Turn The garlic to Pale Gold Approximately 10 Minutes. Stir in tomatoes, capers,olives, pepper flakes, basil, oregano And black pepper. Return to Medium Low Heat And Simmer 10 Minutes. Reduce Heat to Very Low. Cook Pasta in Rapidly Boiling Salted water Until al Dente Then Drain Well. Toss Pasta With Sauce Then Sprinkle on Fresh parsley And Serve.

Horseradish Sauce

• 4 Ounces Fresh Horseradish
• 1 Pint sour cream
• 1 cucumber Peeled, Halved, Grated And Drained

Mix All Ingredients Well And Refrigerate in Tightly Sealed Container Overnight.

Orange Sauce For Beef

• 1/3 Cup orange juice
• 1/4 Cup brown sugar
• 1/2 Teaspoon cornstarch
• 1 Tablespoon butter
• 1 Teaspoon Grated orange peel

Combine Ingredients And Heat Until sugar is Dissolved And orange Peel Tender. When Cooled Brush on Cooked Beef Then Broil 3 Minutes.

Apple Mallow Coleslaw

• 4 Cups Shredded cabbage
• 1-1/2 Cups Miniature Marshmallows
• 1 Cup Chopped Apple
• 1/2 Cup Raisins
• 1/4 Cup peanuts

Salad dressing

Combine cabbage, Marshmallows, Apples, Raisin, Nuts And Enough Salad Dressing to Moisten Then Toss Lightly And Chill 1 Hour.

Chilled beet And raspberry Soup

• 2 Cups pickled beets Sliced
• 1-1/2 Cups Frozen raspberries
• 1 Cup Potato Cooked
• 2 Cups water
• 2 Teaspoons pepper
• 1 Teaspoon orange Zest
• 1 Teaspoon salt

Purée All Ingredients Together Then Chill And Serve.

Brussels sprouts With mustard Vinaigrette

• 1 Pound Brussels sprouts
• 2 Tablespoons Coarse Grained mustard
• 2 Tablespoons vegetable oil
• 1 green onion Thinly Sliced
• 1 clove garlic Finely Chopped
• 1/4 Teaspoon salt

Prepare And Cook Sprouts. Shake Remaining Ingredients in Tightly Covered Container Then Toss With Sprouts And Serve Immediately.

Large Batch Baked Chicken Salad

• 4 Cups Chicken Cooked And Diced
• 2 Cups celery Diced
• 12 eggs Hard-Boiled And Cut Up
• 1 Cup slivered almonds
• 1 Quart Mayonnaise
• 1 Small Package Potato Chips

Mix All Ingredients Together Except Chips Then Place in Casserole Dish And Crush Chips And Sprinkle Over Mixture. Bake at 350 For 30 Minutes.

Baked Ham And eggs

• 3 Cups Cheddar Cheese Grated
• 3 Cups Ham Cubed
• 10 Slices bread Buttered And Cubed
• 3 Cups milk
• 6 eggs Beaten
• 1 Teaspoon salt
• 1 Teaspoon Freshly Ground black pepper
• 1 Teaspoon brown sugar
• 1/4 Teaspoon Onion Powder
• 1 Teaspoon Worcestershire sauce
• 1 Teaspoon Dry mustard

Mix Cheese, Meat And bread in Large Bowl. Add Remaining Ingredients Then Pour Over Meat Mixture And Mix Well. Pour Into Greased Pan. Cover And Refrigerate 8 Hours Then Bake at 325 For 30 Minutes. Remove Cover And Bake Another 30 Minutes. Let Stand 5 Minutes Before Cutting.

Source

The recipes on this page came from an Estate Sale and were obtained when The Family Collection from The Wetzel Estate in Plano, Texas was purchased in 1982. Contributed by Catsrecipes Y-Group