Kopy Kat Recipes - D

Duesterbeck's Delbrook Inn Chicken Cashew Salad

1 pound mixed romaine and iceberg lettuce
6 ounces diced cooked chicken breast meat (about 1 1/3 cups)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup shredded)
1 1/2 cups pineapple chunks
1/2 cup sliced ripe olives
1/4 cup diced red onion
1 small ripe tomato, diced (about 1/2 cup)
3 1/2 ounces whole salted cashews (about 1/3 cup)
1/2 cup purchased honey Dijon dressing

Put greens into a 3-quart chilled salad dish, peaking the greens in the center. Add chicken and sprinkle with cheese. Place pineapple chunks around perimeter of dish.

Sprinkle olive slices, onions and tomatoes over salad. Top with cashews. Add dressing and immediately serve with a warm roll or bread stick. Makes 4 to 6 servings.

Doyle's Milwaukee Inn Double Duchesse Potatoes

4 pounds potatoes, peeled and diced
1 cup (2 sticks) butter
1 quart whipping cream
4 eggs
2 cups grated Parmesan or Romano cheese
2 tablespoons shallots
4 tablespoons freshly chopped chives
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
1 tablespoon white pepper
1 tablespoon chicken base
1 tablespoon ground nutmeg
1/4 to 1/2 cup instant mashed potato mixture (about)
Salt to taste
Paprika and additional Parmesan cheese for garnish

Place potatoes in large pot. Add enough water to cover. Cook until soft. Drain liquid. In mixing bowl, mash potatoes until smooth. Add all remaining ingredients except garnishes and mix well. The consistency should be firm enough for potatoes to set up in individual baking dishes. If potatoes are too soft to set up, add additional instant mashed potatoes. If too firm, add additional milk or chicken stock to soften.

Preheat oven to 450 degrees. Brush 10 to 12 individual oven-proof dishes that are about 4 inches in diameter with butter. Place potato mixture in pastry bag and pipe into dishes in circular pattern. Dust tops with paprika and Parmesan cheese. Bake in preheated oven 15 to 20 minutes or until golden. Makes about 10 to 12 servings.

Doyle's Milwaukee Inn Beef Stroganoff

4 cups beef tenderloin tips or trimmings, cut into small dice
1/2 cup (1 stick) butter
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 cup diced green bell pepper
4 tablespoons fresh minced garlic
1/2 cup flour
2 cups sliced mushrooms
1 quart water
1 quart beef stock
2 tablespoons beef base or beef bouillon
2 tablespoons salt 2 tablespoons black pepper (or to taste)
1 tablespoon granulated garlic
3 cups sour cream
4 cups cooked pasta, buttered
1/2 cup chopped green onion for garnish

In large stockpot or saucepan, brown meat in butter. Add onion, carrot, celery, bell pepper and fresh garlic. Cook until vegetables are softened but still firm.

Add flour and mix well. Add mushrooms, water, beef stock, beef base, salt, pepper and granulated garlic. Bring to boil, stirring often.

Reduce heat to simmer. Add sour cream and blend well. Serve in soup bowl over hot buttered pasta. Top with green onion for garnish. Makes 8 main-dish servings.

Doyle's Milwaukee Inn Hungarian Goulash

4 pounds beef top round (cut into 1/2-inch cubes)
Flour to coat meat
4 tablespoons olive oil
3 cups chopped green bell pepper (cut into 1/2-inch cubes)
3 cups chopped onions (cut into 1/2-inch cubes)
1/2 cup (1 stick) butter
1/2 cup flour
4 cups beef stock 2 tablespoons beef base
4 cups red wine
1/2 cup Hungarian paprika
2 tablespoons minced fresh garlic
2 tablespoons granulated garlic
2 tablespoons coarsely ground black pepper
4 to 6 bay leaves
Salt to taste

Dredge meat through flour, then brown in oil over medium-high heat, stirring often. After meat is lightly browned on most sides, add pepper and onions. Cook 10 minutes. Add butter and flour to mixture and mix well. Add stock, base, wine, paprika, fresh and granulated garlic, black pepper and bay leaves; mix well.

Reduce heat to a simmer and cook until meat is very tender and liquid is reduced to a stewlike consistency, 45 to 60 minutes. Add salt to taste. Makes about 10 servings.

Doyle's Milwaukee Inn Homemade German Potato Pancakes

4 cups peeled and shredded red-skinned potatoes
1 cup thinly sliced onions
1 1/2 cups flour
6 eggs, beaten
1/4 cup freshly chopped parsley
Salt and pepper to taste
Ground white pepper to taste
1 1/2 teaspoons ground nutmeg
1/4 cup chicken stock
Vegetable oil to cook potatoes

Grate potatoes and onions together into a large bowl. Add remaining ingredients except oil and mix well. Pour enough oil into hot saute pan to completely cover bottom of pan to a depth of 1/8 inch. Prepare potato pancakes to order by spooning batter, about 1/4 cup at a time, into hot saute pan.

Brown pancakes on one side 2 to 3 minutes, then turn with a spatula and cook another 2 to 3 minutes or until done. When turning, be careful not to let hot oil spatter. Serve with hot applesauce or sour cream. Makes 6 servings, or more as smaller appetizer pancakes.

Doyle's Milwaukee Inn Bavarian-Style Red Cabbage

2 large heads red cabbage (cored and sliced into 1/8-inch strips)
2 large yellow onions (sliced into 1/8-inch strips)
1 quart chicken stock
2 cups hearty red wine
2 cups red wine vinegar
1/2 cup bacon fat
6 cups sliced apples (any variety, peeled and cored)
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 tablespoons ground cinnamon
1 cup currants (optional)

Place all ingredients in a large stockpot. Bring to a boil. Cover. Reduce heat and simmer over low to medium heat for about 90 minutes or until largest pieces of cabbage are tender. Makes about 20 side-dish servings.

Durkee's Sauce

1/2 cup cold water
4 tablespoons cornstarch
1/2 cup plus 2 tablespoons dark vinegar
2 tablespoons salt
1/2 cup granulated sugar
1 egg
4 tablespoons prepared mustard
4 tablespoons margarine, cut up

Put all the ingredients into a blender and blend until very smooth. Put blender contents in top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes, until thickened and smooth.

Return mixture to blender and blend at high speed for 30 seconds or until smooth. Put sauce into a covered container and refrigerate for 24 hours before using. This will keep refrigerated for up to 3 months.

Delice European Bakery Cafe Scones

2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream
1 -/2 teaspoons vanilla
Whipping cream or milk
Sugar
Butter, desired-flavor jam, lemon curd or Devonshire Cream

Lightly grease a baking sheet, or line baking sheet with foil or parchment paper; set aside. In a large bowl, stir together flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.

In a small bowl, whisk together egg, 1/2 cup whipping cream and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.

Place rectangles or wedges 1 inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes. Serve warm with additional butter, jam, lemon curd or Devonshire Cream. Makes 8 servings.

Apple Scones: Prepare as above, except add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the flour mixture; after cutting in butter, stir in 3/4 cup finely chopped, peeled apple. Sprinkle tops with cinnamon-sugar instead of plain sugar. Scones may take 1 to 2 minutes longer to bake.

Poppy Seed Scones: Prepare as above, except add 2 tablespoons poppy seeds and 1 teaspoon finely shredded lemon, orange or lime peel to the flour mixture.

Currant Scones: Prepare as above, except add 1/2 cup dried currants or snipped raisins with the cream mixture.

Chocolate Chip Scones: Prepare as above, except add 1/8 teaspoon ground cinnamon to the flour mixture and add 1/2 cup miniature semisweet chocolate pieces with the cream mixture.

Cranberry Pecan Scones: Prepare as above, except add 1/2 cup chopped fresh or dried cranberries and 1/4 cup chopped pecans, toasted, with the cream mixture.

Berry Scones: Prepare as above, except add 1/2 cup fresh or frozen blueberries, raspberries or chopped strawberries with the cream mixture.

Peach Almond Scones: Prepare as above, except add 1/2 cup finely chopped, peeled peaches, 1/4 cup sliced almonds and 1/4 teaspoon almond extract with the cream mixture.

Note: For purchased Devonshire Cream - a thick, rich ingredient also known as clotted cream. Look for it gourmet food shops, large supermarkets or go online. When incorporating fresh berries into the dough, use a wooden board or work surface to knead the dough to prevent staining the pastry cloth.

Daddypops Diner Turkey Salad

7 cups cooked white and dark turkey meat, chopped
2 cups lettuce, chopped
1 cup tomatoes, chopped
3 stalks celery, finely chopped
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups mayonnaise

In a large bowl mix all ingredients together and serve. Makes 12 servings

Darwell's Diner Crawfish Etouffee

1 bunch celery, medium diced
1/4 pound unsalted butter
1/2 large onion, medium diced
2 bell peppers, medium diced
2 tablespoons Creole seasoning (recommended: Tony Chachere)
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon minced garlic
1/2 cup all-purpose flour
4 cups crawfish stock
1 cup heavy cream
2 pounds freshly picked, steamed crawfish tail meat
Steamed rice and/or French bread, for serving
1 tablespoon freshly chopped parsley leaves

Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables.

Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes. Serve over rice and/or French bread and garnish with parsley. Makes 6 to 8 servings

Doumar's Orange Freeze

8 large scoops orange sherbet
2 large scoops vanilla ice cream
4 tablespoons sugar
8 ounces soda water

In a blender, blend all ingredients until smooth. For a thicker or thinner consistency, adjust soda water. Makes 4 to 6 servings

Dining Car Chicken Croquettes

Croquettes:
1 cup milk
1 cup fresh chicken stock (canned broth may be substituted)
1/4 teaspoon white pepper
2 teaspoons freshly chopped parsley leaves
Salt, to taste (only if using fresh chicken stock)
1/4 pound butter
1 stalk celery, minced
1 cup all-purpose flour
1 1/4 pounds chicken meat, cooked and ground in food processor

Breading:
2 eggs
2 cups milk
1/8 teaspoon salt
3 cups all-purpose flour or cracker meal
3 cups bread crumbs

Chicken Gravy:
3 tablespoons butter
2 cups chicken stock
3 tablespoons all-purpose flour
2 teaspoons chopped fresh parsley leaves
Pinch white pepper and salt

Salad oil or liquid shortening, for frying
Mashed potatoes, for serving

Croquette Batter: In a heavy pot, heat the milk and stock on the stove and then add white pepper, fresh parsley and salt, if needed. In a separate heavy pot melt the butter and add the minced celery.

Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.

Breading Croquettes: Shape 3 ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the eggs, milk and salt. Dip the croquettes in the egg wash then into flour and let stand a few minutes. Finish breading by dipping the croquettes back into the egg wash and then rolling in bread crumbs.

Chicken Gravy: Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste (if fresh stock was used).

Cooking: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown (2 to 3 minutes). Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy. Makes 8 to 12 servings

Decoy Inn Meat and Potato Quiche

3 cups frozen hash brown potatoes
1 pound sausage
1-1/2 cups cheese
1 cup evaporated milk
2 eggs
3/4 teaspoon salt

Preheat oven to 425 degrees. In an 8-inch square baker that has been sprayed with vegetable oil, place frozen hash brown potatoes or Ore-Ida's Potatoes O'Brien. Sprinkle with a couple of tablespoons of vegetable oil and bake in the oven for 15 minutes.

Meanwhile, brown bulk sausage, either mild or hot, and drain well. Grate enough cheese to make 1-1/2 cups. And in a separate bowl whisk together evaporated milk and eggs, along with seasoning salt.

When potatoes have come out of the oven, layer them with the sausage and cheese and pour the milk/egg mixture over all. Bake at 425 degrees for a half hour. Allow to sit for 5 to 7 minutes after it comes out of oven. This recipe doubles well. Bake in a 9 x 13-inch pan for the same length of time. Serves 6 to 8.

Duke's Mayonnaise Chocolate Cake

Cake:
6 tbsp. cocoa
3 cups all purpose flour
1 tbsp. baking soda
1/4 tsp. salt
1 1/2 cups sugar
1 1/2 cups Duke's Mayonnaise
1 1/2 tsp.Vanilla Extract
1 1/2 cups cold water

Chocolate Icing
1 cup butter. softened
1 cup unsweetened natural cocoa powder
1 tsp. vanilla extract
5-6 cups confectioners' sugar
6 or more tablespoons milk

Preheat oven to 350 degrees, grease and flour two 8-inch cake pans. Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. Combine mayonnaise, vanilla and water in an electric mixer at low speed.

Once smooth, slowly add in dry mixture until just incorporated (do not over beat). Pour batter into cake pans and bake for 30 minutes or until done. Cool on wire racks and frost with Chocolate Frosting, if desired, or sprinkle with confectioners sugar. Makes 12 servings

Duke's Mayonnaise Chocolate Peanut Oatmeal Jumbles

1/4 cup butter, melted
1/2 cup Duke's Mayonnaise
1 (18 ounce) box chocolate cake mix
2 eggs
2 cups quick oats
1 cup peanut butter chips

Preheat oven to 350 degrees. In large bowl, combine all ingredients, except peanut butter chips, and mix well. Fold in peanut butter chips. Drop from a teaspoon onto ungreased cookie sheets.

Bake for 10 minutes. Cool on cookie sheet for one minute and transfer to wire rack to finish cooling. Store tightly covered. Makes 4 dozen cookies

Duke's Mayonnaise Red Velvet Cake

1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 cup buttermilk
1/2 cup Duke's Mayonnaise
1 tsp. pure vanilla extract
1oz. red food color
2 cups flour
1 1/2 tsp. baking soda
1/4 cup unsweetened cocoa
1 tsp. salt

Frosting:
1/2 cup butter, softened
1 (8oz) package cream cheese, softened
1 tsp. Pure Vanilla Extract
4 cups confectioner's sugar

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans and set aside. For cake, combine dry ingredients in a small bowl and set aside. In a large bowl, mix butter, sugar and eggs until blended. Add buttermilk, mayonnaise, vanilla extract and food color and mix until smooth and uniform in color.

Slowly add the dry ingredients to the wet ingredients and blend until combined. Pour into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, in a large bowl, combine butter, cream cheese and vanilla extract and beat until uniform and smooth. Add confectioner's sugar 1 cup at a time, beating after each cup. Cool cake completely before frosting. Makes 12 servings

Duke's Mayonnaise Mocha Cake

1 box chocolate cake mix
3 tsp. instant coffee, divided
1 1/4 cup + 1 1/2 tbsp. water, divided
1/2 cup Duke's Mayonnaise
3 eggs
1 cup powdered sugar, sifted

Cut wax paper for the bottom of a tube pan. Spray with cooking spray. Preheat oven to 350° F. Empty cake mix in a large mixing bowl. Dissolve 2 tsp. coffee in 1 1/4 cup water. Add coffee mixture, mayonnaise and eggs to the cake mix. Beat with a mixer on medium speed for two minutes or with whisk.

Pour batter into tube pan. Bake at 250° for 40-45 minutes. Cool cake completely. Turn out of pan and onto a plate. Mix 1 tsp. coffee dissolved in 1 1/2 Tbsp. water with the sifted powdered sugar to make a glaze. Drizzle over the cake. Serves 16

Duke's Mayonnaise Pumpkin Bars

1 box spice cake mix
1 cup Duke's Salad Dressing
1 14.9 oz can pure pumpkin
3 eggs
3-1/2 cups powdered sugar
2 tbsp. milk
1 stick margarine, softened
1 tsp Vanilla Extract

Preheat oven to 350 degrees. Using an electric mixer, beat cake mix, Duke's Salad Dressing, pumpkin, and eggs in a bowl on medium speed until smooth. Pour into greased 13" x 9" baking pan. Bake approximately 30-35 minutes.

Icing: Mix together margarine, powdered sugar, milk, and The Spice Hunter Vanilla Extract with electric mixer on low speed. Spread icing over cake once it has cooled. Cut into bars. Pumpkin bars should be stored in refrigerator if not served immediately.

Duke's Mayonnaise Southern Style Catfish Nuggets

1 lb catfish nuggets
1 1/2 cups Duke's Mayonnaise, divided
1 cup self-rising buttermilk cornmeal mix
1 tsp. Sauer's Cajun Style Seafood Seasoning
Non-stick cooking spray
1/2 cup sweet pickle relish

Preheat oven to 350°. Dip catfish nuggets into 1/2 cup mayonnaise. Combine cornmeal and Cajun Seasoning and mix well. Dredge carfish in cornmeal mixture. Spray a 10x15-inch baking pan with non-stick cooking spray.

Place catfish on pan and place pan in oven. Bake 30 minutes at 350° until catfish is lightly brown. Combine remaining 1 cup mayonnaise with pickle relish and mix well to make tartar sauce. Serve immediately. Makes 4 servings

Duke's Mayonnaise Salmon Steaks with Souffle Topping

4 salmon filets or steaks
3/4 cup Duke's Mayonnaise
4 tbsp. red onion, minced
4 tbsp. fresh garlic, crushed or minced
Sauer's Black Pepper to taste
4 tbsp. lemon juice

Preheat oven to 400°. Cover a baking pan with stick-release foil and arrange salmon on it in one layer with a little space between filets. In a bowl, combine mayonnaise, onion, garlic, pepper and lemon juice.

Mix well and spoon onto each salmon filet, dividing it equally. Bake for 10-15 minutes than broil for 30 seconds to lightly brown and puff up the topping. Makes 4 servings

Duke's Baked Macaroni and Cheese

8oz. cooked elbow macaroni
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 cup milk
8oz. sharp cheddar cheese (grated)
1 cup Duke's mayonnaise

Preheat oven to 375°. In saucepan, melt butter over medium high heat. Stir in flour and cook 1 minute. Add milk and cook, stirring until mixture thickens and comes to a boil. Remove from heat and add grated cheese.

Fold in mayonnaise. Transfer mixture to 2 qt. shallow casserole dish and place in oven for 30 minutes until hot and bubbly. Makes 4 servings

Duke's Mayonnaise Baked Potato Casserole

8-10 cooked potatoes, cut into chunks
1-1 1/2 cups Duke's Mayonnaise
2 cups shredded cheddar cheese
4-6 scallions, chopped
Salt and pepper to taste
Bacon slices

Mix all ingredients together and place into 9x13-inch pan. Cut up 6-8 slices of raw bacon and arrange on top of mixture. Bake at 325° for 45 minutes to 1 hour, or until bacon is crisp. Makes 4 to 6 servings.

Duke's Mayonnaise Broccoli Casserole

2 (10 oz.) boxes frozen broccoli
1 cup processed cheese loaf, cubed
1 can cream of mushroom soup
1/2 cup Duke's Mayonnaise
2 well-beaten eggs
1 bag herb seasoned stuffing

Cook frozen broccoli for 5 minutes. Drain and return to pan. Add remaining ingredients in order listed. Pour into a 13x9-inch pan. Lightly cover top with stuffing. Bake at 350° for 35-40 minutes. Makes 4 servings

Duke's Mayonnaise Basic Cornbread

1/2 cup Duke's Mayonnaise
2 cups buttermilk self-rising cornmeal mix
1/4 cup oil
1 1/3 cups buttermilk

In a large bowl, combine all ingredients, mixing well. Pour batter into greased cornstick pan or 12 cup muffin pan. Bake at 400° for 20 minutes or until golden brown. If batter seems too thick, add a little more milk.

Donna's Premier Lodging Lemon Coffee Cake

1 cup chopped pecans
1/4 cup brown sugar
1/4 cup white sugar
2 teaspoons ground cinnamon

Cake:
1 package (18-1/4 ounces) pineapple cake mix without pudding
1 package (3.4 ounces) instant lemon pudding mix
1 cup sour cream
4 eggs, lightly beaten
1/2 cup vegetable oil
1 teaspoon lemon flavoring

Combine topping ingredients and set aside. In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil, and lemon flavoring. Mix on medium speed for 2 minutes. Pour 1/2 of batter into a greased bundt pan.

Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Serves 12 to 16.