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1/2 stick butter

3 large onions, sliced

3 medium leeks (white and light green parts), sliced

1 bunch green onions, sliced

(white part only)

1/4 cup minced shallots

1-1/2 teaspoons fresh ginger

2 garlic cloves, crushed

pinch of cayenne pepper

1 tablespoon all-purpose flour

8 cups chicken broth

1 cup dry white wine

3 tablespoons brandy

1 teaspoon fresh lemon juice

salt and black pepper, to taste

Melt butter in heavy large saucepan over medium-high heat. Add onions, leeks, green onions, shallots, ginger and garlic; sauté until tender, about 20 minutes. Add cayenne and flour; stir until mixture is brown. Add chicken broth and wine; simmer 20 minutes. Blend in brandy, lemon juice, salt and pepper; simmer 15 minutes. Serve hot. Yield: 8 servings.


1 (1-1/2-pound) flank steak

2 tablespoons all-purpose flour

2 tablespoons butter, melted

1 large onion, finely chopped

1 medium-size green pepper, finely chopped

1 stalk celery, finely chopped

1 carrot, finely chopped

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons ketchup

1/2 to 1 cup water

cooked egg noodles

Score steak in a diamond-design 1/4-inch deep on both sides; rub flour onto both sides of steak. Cook steak in butter in a large skillet over medium heat until browned on both sides. Add onion, green pepper, celery and carrot; sprinkle with lemon juice, salt and pepper. Combine ketchup and 1/2 cup water; pour over meat and bring to a boil. Cover, reduce heat and simmer 1-1/2 hours or until meat is tender, adding an additional 1/2 cup water, if necessary. Serve over hot noodles. Yield: 4 to 6 servings.


4 (4-ounce each), 1/2-inch thick, sirloin tip top round steaks

3/4 teaspoon Dijon mustard

1 teaspoon chopped fresh parsley

1 teaspoon dried thyme

3 tablespoons cornstarch

3 tablespoons butter

1/4 pound fresh mushrooms

1/3 cup water

1 cup beef broth

1 tablespoon lemon juice

1 teaspoon sugar (optional)

fresh chopped parsley for garnish

Pound steaks between sheets of plastic wrap with flat side of mallet into large, thin rounds, 6 to 8 inches across. Spread meat with mustard; sprinkle with parsley and thyme. Roll up tightly into long, narrow rolls. Coat with 2 tablespoons of the cornstarch. Heat butter in frying pan. Add beef rolls; brown over medium-high heat on all sides. Lower heat. Cook 15 minutes for medium-rare, 20-23 minutes for well done. Remove stems from mushrooms; chop. Add mushroom caps to pan half-way through cooking. Remove meat and mushrooms onto a heated serving plate; keep warm. Add chopped mushrooms to pan; sauté 1 minute. Mix remaining cornstarch, water, broth, lemon juice and sugar, if using. Stir and cook with mushrooms in pan until thickened. Spoon sauce over meat. Sprinkle with fresh parsley. You can prepare beef rolls the day before and refrigerate until ready to cook. Yield: 4 servings.


For meat loaf:

1 pound lean ground beef

1 large green bell pepper, chopped

1/4 cup rolled oats

1/2 cup picante sauce

white of 1 large egg

1 teaspoon low-sodium Worcestershire sauce

For topping:

vegetable oil spray

2 tablespoons ketchup

1/4 teaspoon low-sodium Worcestershire sauce

4 red potatoes

Preheat oven to 350º. Spray a roasting pan and baking rack with vegetable oil spray. In a medium bowl, combine meat loaf ingredients. Shape into a 5x7-inch oval loaf and place on rack.

To make topping: Combine ketchup and 1/4 teaspoon Worcestershire sauce. Spread evenly over top and sides of meat loaf. Place rack in baking pan. Arrange potatoes on rack around meat loaf. Bake for 1 hour, or until meat is no longer pink in center and potatoes are tender. Yield: 4 servings; 3 ounces meat loaf and 1 potato per serving.


4 slices bacon, cut into 1/2-inch pieces

2 large baking potatoes, peeled, and cut into 1/2-inch cubes

salt and black pepper

4 green onions, sliced

1/2 medium green pepper, chopped

6 eggs

2 tablespoons water

1/2 cup shredded sharp Cheddar cheese

chopped parsley (optional)

Cook bacon until crisp; set aside. Heat 2 teaspoons drippings in 10-inch skillet; reserve the rest. Add potatoes to skillet. Cover and sauté over medium heat, stirring occasionally, for 15 minutes or until tender. Uncover potatoes. Sauté until browned, adding more drippings if necessary. Sprinkle lightly with salt and pepper. Add onions and green pepper; sauté about 5 minutes, stirring frequently. Beat eggs with water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over ingredients in skillet. Cook as for omelet, lifting edges with spatula as it cooks to allow uncooked eggs to run under. When firm and browned on bottom, sprinkle with cheese. Cover and let stand 2 to 3 minutes until cheese melts. Sprinkle with bacon and chopped parsley. Serve cut into wedges. (If your skillet is broiler-proof, you can put the frittata under the broiler for 2 to 3 minutes to brown the top after adding cheese.) Yield: 4 servings.


3 eggs

1 cup sugar

2/3 cup cooked, mashed sweet potatoes

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1 cup chopped pecans

1/2 cup sifted powdered sugar, divided


1/2 stick butter or margarine, room temperature

2 (3-ounce) packages cream cheese, room temperature

1 cup sifted powdered sugar

1/2 teaspoon vanilla

Grease bottom and sides of a 15-by-10-by-1-inch jellyroll pan with vegetable oil. Line with waxed paper; grease and flour waxed paper and set aside. Beat eggs until foamy. Gradually add 1 cup sugar, beating until thick and lemon colored, 6 to 8 minutes. Gradually add sweet potatoes and lemon juice, beating well after each addition. Combine flour, baking powder, salt, cinnamon, ginger and nutmeg; gently fold into sweet potato mixture. Spread batter evenly into prepared pan and sprinkle with chopped pecans. Bake at 350º for 15-17 minutes or until a wooden spoon inserted in center comes out clean. Sift 1/4 cup powdered sugar in 15x10-inch rectangle on a linen towel. When cake is done, loosen from sides of pan immediately and turn out onto sugared towel. Gently peel off waxed paper. Beginning at narrow end, roll up cake and towel together.

Cool completely on wire rack, seam side down on serving plate. Unroll cake. Spread with filling; carefully reroll without towel. Chill. Place seam side down on serving plate. Sift remaining powdered sugar over rolls just before serving. Yield: 10 servings

To make filling: Combine butter and cream cheese, beating at high speed with an electric mixer; the mixture should be light and fluffy. Add powdered sugar and vanilla, beat until smooth. Yield: about 1-1/2 cups.


1 cup shortening

1 cup sugar

1-1/2 cups pumpkin puree

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup butterscotch bits

1 cup coarsely chopped pecans

1 cup raisins

For frosting:

3 tablespoons butter

4 teaspoons milk

1/2 cup brown sugar

1 cup powdered sugar

3/4 teaspoon vanilla

Preheat oven to 350º. Cream shortening and sugar; add pumpkin and egg. Combine flour, baking soda, cinnamon and salt; add and mix into creamed mixture. Stir in butterscotch bits, nuts and raisins. Spoon the dough onto ungreased cookie sheets. Bake 10 to 12 minutes; remove and cool on wire rack. Yield: 4 to 5 dozen cookies.

To make frosting: Combine butter, milk and brown sugar in saucepan; cook until sugar is dissolved. Cool, then stir in powdered sugar and vanilla. Frost cookies while they are warm.

Any comments, questions or favorite recipes? I would love to hear from you. Feel free to send your email to, and please write “Helen’s Kitchen Request, ATTN: Lori” in the subject line to make sure that I receive your email. Thank you.