Kopy Kat Recipes - H

Honey Graham Crackers

2 cups flour
1/2 cup whole wheat or graham flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup shortening
1/2 cup honey
1 tablespoon molasses
1/4 cup vegetable oil
3 tablespoons cold water
1 teaspoon salt

Heat oven to 425 degrees. Blend dry ingredients in a bowl, then add the liquids. Stir to blend well and then stir for 3 more minutes.

Place half the dough on an ungreased cookie sheet and flatten with a rolling pin into a square, dusting dough with flour if necessary to keep it from sticking to the rolling pin. Leave the dough in place on the cookie sheet for baking. Repeat this process on another cookie sheet with remaining dough.

Score the dough with a knife into 2-inch squares and prick all over with a fork. Bake for 10 minutes or until brown. While still warm, cut crackers apart, but let crackers finish cooling on the cookie sheet. Store in an airtight container for up to 6 weeks.

Hostess Twinkies

Cake
2 cup flour
1-1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
2 teaspoon vanilla
7 egg yolks
7 egg whites
1/2 teaspoon cream of tartar

Filling
6 tablespoon flour (rounded)
1-1/2 cup butter & crisco mixture
1-1/2 cup sugar
1 cup cold milk (scant)
2 teaspoon vanilla

Cake: In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form.

Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes in a 350 degree preheated oven. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.

Filling: Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.

Hullabaloo Diner Roman Sausage Sandwich

1 small yellow onion, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
1 tablespoon butter
4 links raw spicy Italian sausage, skin sliced lengthwise and sausage removed from casings in 1 piece
6 slices provolone cheese, preferably smoked
2 (8-inch) hoagie rolls
Salt and freshly ground black pepper
1 cup marinara sauce

In a large skillet or flat griddle over medium-high heat, saute the onions and peppers in butter for several minutes until softened. Place sausages on the griddle or in the skillet next to the peppers and onions. Flatten slightly to the length of your hoagie roll.

Cook sausages for approximately 4 minutes per side or until internal temperature reaches 155 degrees on an instant-read thermometer.

Place half of the peppers and onions on top of 2 sausage links placed side by side and top with 3 slices of provolone cheese. Repeat for second sandwich. Wait for cheese to slightly melt.

Pick up sausage and peppers from underneath with a metal spatula and place in hoagie roll. Season with salt and pepper and serve with a side of warm marinara sauce. Makes 2 (8-inch) hoagies

Highlander`s Pasta-Rella Highlander Style

3 pounds part-skim mozzarella block
3 egg yolks
1 cup water
5 cups bread crumbs
2 tablespoons Italian seasoning
10 sheets refrigerated egg pasta (7 by 10 inches per sheet)
Vegetable oil, for frying
1/2 cup favorite marinara or pizza sauce
3 tablespoons Parmesan

Slice cheese into 1/2 by 1/2 by 6-inche long cubes and set aside. In a small bowl, mix egg yolks and water. In a separate bowl, mix bread crumbs and Italian seasonings. Set out the pasta sheets and brush both sides with the egg wash.

Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll into the bread crumbs.

In a fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry for approximately 3 minutes until golden brown. Do not over cook and have the cheese spill out.

Heat up preferred marinara or pizza sauce and serve on the side for dipping. Sprinkle Parmesan cheese over sauce and sticks. Makes 4 to 6 servings (5 sticks per person)

Hackney's Restaurant Inside-Out Burger

8 ounces ground beef
1-ounce cooked bacon, chopped
1-ounce shredded Cheddar
2 tablespoons canola or olive oil
1 hamburger bun, optional

Special tools:
1 round mold (lid to a peanut butter jar or other round container recommended)
1 sheet plastic wrap

Divide ground beef into approximately 2 equal portions. Set aside. Line round mold with plastic wrap. Pat half of the ground beef into the round mold. Layer with cheese and bacon, being careful not to go too close to the edges.

Cover with other half of the ground beef. Press down edges of ground beef together to seal. Remove pattie from mold and pan fry over medium heat in 2 tablespoons of oil. Serve plain or on a bun. Makes 1 burger

Homespun Country Inn Black Bottom Banana Bars

1/2 cup butter or margarine, softened
1 egg
1-1/2 cups mashed ripe bananas
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups flour
1 teaspoon baking soda
1/4 cup baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine flour, baking soda, baking powder, and salt; add to creamed mixture and mix well. Divide batter in half.

Add cocoa to 1/2 of mix; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 degrees for 25 minutes or until the bars test done. Cool. Freezes well. Makes 2-1/2 to 3 dozen

Hellmann's Parmesan Chive Potato Bake

1-1/2 lbs. red bliss or thin skin potatoes
1 cup Hellmann's Mayonnaise
1/2 cup milk
8 tbsp. grated Parmesan cheese, divided
1/4 cup chopped chives (optional)
1/2 tsp. cracked black pepper

Preheat oven to 350°. Cover potatoes with cold water and bring to a boil over high heat in 3-quart saucepan. Reduce heat to low and simmer uncovered 15 minutes or until potatoes are fork-tender. Drain and cool.

Thinly slice potatoes and arrange in 13 X 9-inch baking dish; set aside. Combine Hellmann's Mayonnaise, milk, 6 tablespoons cheese, chives and pepper in medium bowl. Evenly spoon mixture over potatoes. Top with remaining 2 tablespoons cheese. Bake 25 minutes or until golden brown and bubbling. Makes 6 servings

Hellmann’s Mayonnaise Bacon Potato Salad

2 lbs. red bliss or new potatoes, cut into 1/2-inch cubes
1 cup Hellmann’s Mayonnaise
1/3 cup diced celery
2 tbsp. crumbled cooked bacon or bacon bits
2 tbsp. chopped fresh chives
1 tsp. Hellmann's Deli Mustard
1/2 tsp. apple cider vinegar
1/4 tsp. sugar

Cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 8 minutes or until potatoes are tender; drain and cool slightly.

Meanwhile, combine remaining ingredients in large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature. Serves 6

Hacienda Nicholas Inn Chocolate Peanut Butter Balls

6 cups powdered sugar
1 teaspoon vanilla
2 to 3 cups semi-sweet chocolate chips
2 to 3 squares unsweetened baking chocolate
2 cups peanut butter
1 cup butter

In a double boiler, melt chocolate. In a medium bowl, mix together sugar, butter, peanut butter, and vanilla. Dough will be loose. Form 1- to 2-inch balls from the dough. Dip balls in chocolate with either a toothpick or a fork. Set on wax paper and cool. Makes about 3 dozen

Holland Inn Hot Smoked Sausage Pie

1 pound Hot Smoked Sausage or your favorite sausage or breakfast meat, browned and drained
6 eggs, beaten
5 ounces Eagle Brand Sweetened Condensed Milk
1 cup sharp cheddar cheese

Preheat oven to 350°. Combine all ingredients and pour into lightly greased quiche or pie pan. Bake for 30 minutes. Serves 6

Heartstone Inn Apple Bacon Cheddar Bake

6 slices bacon, fried crisp and crumbled
2 cups sliced Granny Smith apples
2 tablespoons sugar
2 cups grated sharp Cheddar cheese
2 cups Bisquick
2 cups milk
6 eggs
Maple syrup

Preheat oven to 375 degrees. Evenly distribute apple slices in greased 9 X 13 inch baking dish. Top evenly with cheese, then bacon crumbles. Whisk eggs, milk and Bisquick together. Pour batter over apples and cheese gently. Bake in 375 degree oven for 35 to 40 minutes, until lightly browned. Serve with maple syrup. Serves 8 to 10 people.

Note, you can also prepare these individually in 8 greased ramekins dividing ingredients evenly. Bake for 35 to 40 minutes, until lightly browned.

Hidden Valley Ranch Inn Chili

2 pounds ground beef
1 cup chopped onion
1-2 cups water
1 large can whole tomatoes
2-3 small cans tomato sauce
1/2 cups chili powder
1-2 tsps cumin
1 tbsp salt
1 tsp pepper
Tiny dash cayenne pepper
1 can Ranch style beans

Brown meat together with onion. When thoroughly cooked, drain meat in colander; rinse thoroughly with hot water to remove grease. Return mixture to large kettle; add water.

Add whole tomatoes, cutting or squishing into bite sized pieces. Add tomato sauce, chili powder, cumin, salt, cayenne and pepper. Stir well. Last of all, add beans with juice. Adjust flavor. If too hot, add 1-2 tsps sugar. Not hot enough? Increase cayenne pepper.

Hasseman House Greek Yogurt Chicken

1 cup yogurt, plain low-fat
1 tablespoon lemon zest, finely grated peel of a lemon
1 1/2 tablespoons lemon juice
2 tablespoons oregano, finely chopped, fresh
2 tablespoons parsley, chopped finely, fresh
1 clove garlic, peeled and forced through a press
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground or to taste
4 whole chicken breast, halves on the bone, skin removed

Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.

Place the chicken on a rack in a baking pan and bake in a preheated 375 degree oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through. Spoon the yogurt sauce over the chicken and serve.

Hedgeapple Acres Inn Meatballs and Red Gravy

1 lb. hamburger
2 eggs
12 oz. can tomato sauce
Crackers to taste
1/4 cup chopped onion
Flour and water

Mix hamburger, eggs, 1/2 can tomato sauce and onion in large bowl. Crumble enough crackers to dry up meat mixture, so that meatballs can be formed. Brown meatballs in large skillet.

Remove and add remainder of tomato sauce and flour to drippings. Add water to make gravy. Place meatballs back in gravy and simmer until meatballs are fully cooked. Serve over mashed potatoes.

Hellmann's 5-Minute Coleslaw

1 cup Hellmann's Mayonnaise
2 tbsp. lemon juice
2 tbsp. sugar
1/2 tsp. salt
1 Pkg. (1 lb.) shredded coleslaw mix or 6 cups shredded cabbage

In large bowl combine Hellmann's Mayonnaise, lemon juice, sugar, and salt. Add coleslaw mix; toss well. Serve chilled or at room temperature. Serves 8

House Historic Inn Indian Pudding

1 quart milk
2 tablespoons butter
1/2 cup cornmeal
3 eggs
1/2 cup sugar
1 tablesppon cinnamon
1-1/2 teaspoons ginger
1 teaspoon salt
1 cup molasses

Bring milk and butter to a boil. Add cornmeal and stir constantly until smooth, well blended, and slightly thickened. Remove from stove, add eggs, sugar, salt, cinnamon, ginger, and molasses. Mix well together and put into a baking dish about 2" deep. Cover with wax paper.

Bake approximately one hour at 400° in a pan of water or until wax paper can be lifted without pudding sticking to it. Serve hot with vanilla ice cream on top. Cooking time: 45 minutes. Makes 6 servings

Harmony Farm Olive Chicken Mozzarella

1/4 cup flour
1/4 tsp. salt
1/4 cup olive oil
4 boneless, skinless chicken breasts (cut into bits)
1 clove garlic, crushed
1 medium onion, chopped fine
1 8-oz. can sliced mushrooms
1 14-oz. jar spaghetti sauce
1/2 tsp. oregano
1/2 cup sliced pimento stuffed olives
6 ounces sliced mozzarella cheese

Combine flour & salt in plastic bag & coat chicken. Brown in hot olive oil. Arrange chicken pieces in a 2-qt. shallow baking dish.

Saute garlic & onion in drippings until onion is tender. Stir in mushrooms, spaghetti sauce, oregano, and olives. Top chicken with tomato-olive sauce. Top with sliced cheese. Bake in preheated 350 degree oven until chicken is tender - about 30 minutes. Makes 4 servings

Hacienda Nicholas B&B Mounds Balls

1 cup softened butter
1 cup milk
3-4 cups semi-sweet chocolate chips
2-3 squares unsweetened chocolate
1-2 cups white chocolate chips
8 cups powdered sugar
12 cups shredded coconut

In a double boiler melt semi-sweet and unsweetened chocolate. Meanwhile, in a large bowl mix together butter, sugar, milk and coconut. Form into 1-2" balls. (If batter is too soft put it in the freezer for 10-15 minutes.) Then with the ball of coconut mix resting on a fork, dip it into the melted chocolate, set on wax paper and chill.

After chocolate is hardened, melt the white chocolate in a small ziplock plastic bag in the microwave. Check after 45 seconds. Squish the chips and stir a bit in the bag. Continue cooking for an additional 30 seconds or until completely melted, in 30 second intervals.

Let cool for a minute. Then snip the very end of a corner of the bag and drizzle on the balls. Let chocolate harden on own or chill, then serve. Makes 6 dozen