Kopy Kat Recipes - W

Weissgerber's Third Street Pier Coleslaw

1 medium head green cabbage, finely shredded
1 carrot, shredded
1 1/4 teaspoons salt
1 1/2 tablespoons sugar
1 tablespoon white vinegar
1 cup mayonnaise

Combine cabbage and carrots in large bowl. Add salt, sugar and vinegar; marinate 10 minutes. Add mayonnaise and mix well. Chill. Makes 6 servings.

Weissgerber's Creamy Potato Salad

1 1/2 pounds small red potatoes, peeled
1/2 of a medium-size white onion, diced
2 ribs celery, diced
1 tablespoon diced pimento, washed
1 teaspoon sugar
1 teaspoon salt
1 tablespoon white vinegar
1/2 cup mayonnaise
2 hard-cooked eggs, sliced

Boil potatoes 15 minutes or until tender. Cool, then slice or dice. Put in large bowl with all remaining ingredients except eggs. Mix, then add eggs and gently mix again. Refrigerate until ready to serve. Makes 6 servings.

Waffle House Chili

2 (15-ounce) cans pinto beans (not drained)
1 pound lean hamburger
1/4 pound breakfast sausage
2 cups chopped yellow onion
1 can (15 ounces) tomato sauce
2 cubes beef bouillon (or 2 tablespoons beef bouillon granules)
1 teaspoon salt
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground oregano

Brown hamburger, sausage and onions together in 6-quart saucepan. Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can. Add beef bouillon granules.

If using beef bouillon cubes, dissolve in 1/4 cup water then add to the pan. Add salt, black pepper, garlic powder, ground oregano, cumin, chili powder and sugar. Blend thoroughly. Makes 4 servings

Waffle House Pecan Waffles

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
1/4 cup chopped pecans

Combine flour, salt and baking soda in a medium bowl and stir to combine. Lightly beat the egg in another medium bowl and combine with sugar, butter, and shortening, mixing well until smooth. Add the half & half, milk, buttermilk and vanilla and mix well.

Add the dry flour mixture to the wet mixture while beating and mix until smooth. If you can, cover and chill overnight, though the batter can be used right away. Rub a light coating of vegetable oil on a waffle iron, and preheat it.

Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. Spoon 1/3 to 1/2 cup of batter into the waffle iron sprinkle choped pecans over the top of the batter and cook for 3 to 4 minutes or until the waffles are light brown. Makes 6 servings

Waffle House Hash Browns

4 cups peeled and shredded potatoes
1 teaspoon salt
Water
1 cup ice
Vegetable oil for frying

Place prepared potatoes in a 2-quart bowl, and add salt. Add ice and pour enough water to cover potatoes. Stir to mix salt and ice in the potatoes. Cover and place in the refrigerator for 2 hours.

Place shredded potatoes in a colander, rinse with cool tap water and drain completely. At this point you can place potatoes back in the refrigerator covered until ready to fry. The uncooked potatoes will keep up to 5 hours.

Heat a large cast iron skillet over medium heat. Add enough vegetable oil to lightly cover bottom. When skillet is hot and oil has been heated, place two cups of drained shredded potatoes in skillet. Fry until crisp, shaping with a spatula.

Fry about 12 to 15 minutes, without turning. Time depends on the temperature and size of the shredded hash browns. When potatoes are golden, flip over carefully and fry tops of potatoes for 2 - 3 minutes. Do not cover hash browns while frying or stir through them.

Wendy's Chili

1 onion, chopped
1 bell pepper, chopped
1 can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 can ranch style beans
1 can pinto beans
1 can kidney beans
1 can diced Rotel Tomatoes
1 McCormick mild chili seasoning

Add all canned items, including juice, into large pot. Cook until onion and pepper are tender. Serve. Freezes nicely! Makes 8 servings

Wendy's Spicy Chicken Fillet Sandwich

6-8 cups vegetable oil
1/3 cup frank's original red hot pepper sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon fresh coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 slices tomatoes

Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees. Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl. Pound each of the chicken pieces with a mallet until about. 3/8-inch thick. Trim each breast fillet if necessary to help it. fit on the bun.

Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated. Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.

As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.

Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. On each of the bottom buns, stack one piece of chicken. Flip the top half of each sandwich onto the bottom half and serve hot. Makes 4 servings

Woolworth's Cheesecake

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.

Woolworth's Ice Box Cheese Torte

1 (3 ounce) package lemon-flavored gelatin
1 cup boiling water
8 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tall (13 ounce) can Milnot, whipped
3 cups graham cracker crumbs (or less if desired)
1/2 cup butter or margarine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together the cream cheese, sugar and vanilla. Add the gelatin and blend well. Fold in stiffly whipped Milnot (this can be done with and electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of the mixture on bottom and sides of a 9 x 13-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut into squares and serve plain or garnished with fruit.

Worcestershire Sauce

2 tablespoons olive oil
6 cups coarsely-chopped onions
4 jalapenos; with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly-ground black pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 medium lemons; whole, with skin and pith
4 cups dark corn syrup
2 cups Steen's 100 % pure cane syrup
2 quarts distilled white vinegar
4 cups water
3/4 lb fresh horseradish; peeled, grated

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil.

Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.

Wienery Coleslaw

1/2 cabbage, shredded and finely chopped
1/2 large onion, finely chopped
1/2 tablespoon black pepper
1/2 tablespoon celery salt
3 tablespoons sugar
1 cup mayonnaise

In a large bowl add all ingredients and mix well. Chill and serve. Makes 4 to 6 servings

Whatchamacallit

1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter, chunky or creamy (I used chunky)
5 cups Rice Krispies
2 cups pretzels, broken up
1 cup M&Ms

Spray a jellyroll pan or 9x13 baking pan with cooking spray. (The size pan depends on how thick you want the bar) In a large pan, heat sugar and corn syrup over medium low heat until sugar is dissolved.

Add peanut butter and stir until blended. Add cereal, pretzels and M & M's and stir until all coated. Press into pan. Cut into squares. It depends on what size you cut squares, how many servings.

Note: You can replace the M&Ms with Choclate Chips

Willie Bird's Restaurant Turkey Scallopini

Cooking oil
4 ounces turkey breast, cut into bite-sized pieces
Garlic salt
Flour, for dredging
1-ounce chopped onion
1 1/2 ounces mushrooms
1 clove garlic, minced
3 ounces turkey or chicken broth
2 ounces Marsala wine

In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic.

Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens. Makes 1 serving

Westchester House Chicken Tetrazzini

1/2 pound mushrooms, sliced
3 tablespoons butter
3 cups plain yogurt
1/4 cup sherry
4 cups cooked chicken, cubed
1/2 pound thin spaghetti, cooked and drained
1/2 cup grated Parmesan cheese

Grease a shallow 2-quart casserole. In a frying pan, saute the mushrooms in the butter. In a mixing bowl, combine the mushrooms with the yogurt, sherry, chicken and spaghetti. Place into the prepared casserole and sprinkle with Parmesan. Bake in a 350-degree oven for 30 minutes. Serves 6 to 8

Worley Homestead Inn Chicken Salad

1-1/2 to 2 cups canned chicken
1 medium apple, chopped
1/4 cup walnuts, chopped
1/4 teaspoon celery seed
1 tablespoon mayonnaise
1/2 cup sour cream

Combine all ingredients and mix well. Let stand in refrigerator for 2 hours. Serve in sandwiches or with a basket of crackers. Makes 6 to 8 sandwiches or 1-1/2 pounds.

Whistling Swan Inn Wild Rice and Ham Country Tart

1 refrigerated pie crust from 15-ounce package
1 cup cubed cooked ham
1 cup cooked wild rice
1/3 cup finely chopped roasted red peppers
1/4 thinly sliced green onion
1 4.5-ounce jar sliced mushrooms, well drained
3 eggs
1 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces (2 cups) shredded Swiss cheese

Heat oven to 425 degrees. Prepare pie crust according to package directions for 1-crust baked shell using a 10-inch tart pan or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges of necessary. Do not prick crust. Bake at 425 degrees for 10 to 12 minutes or until crust is very light brown. Reduce heat to 375 degrees.

In a medium bowl, combine ham, wild rice, red peppers, onion, and mushrooms; set aside. In a small bowl, beat eggs until blended. Add sour cream, mustard, salt, and pepper; blend well. Sprinkle 1 cup of cheese over bottom of baked shell. Spread filling mixture over cheese. Pour egg mixture over filling; sprinkle with remaining 1 cup cheese.

Bake at 375 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. let stand 10 minutes before serving. Serves 8

Whispering Pines Molasses Bars

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1-1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups raisins
3/4 cup chopped walnuts (optional)

Cream butter and sugar until fluffy. Beat in egg, then molasses; mix to blend well. Sift together flour, spices, baking soda, and salt. Stir into creamed mixture. Stir in raisins and walnuts. Spread in greased 13 x 9 x 3-inch baking pan. Bake at 350 degrees for 20 to 25 minutes until center is still soft but springs back to the touch. Cut into 24 bars.

White Salmon Inn Maple Treats

Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped

Filling:
8 ounces cream cheese
3 Tablespoons butter
1/4 cup powdered sugar
1/2 cup shredded coconut
1 tube buttermilk biscuits (10 per tube)

Combine syrup and butter; cook over low heat until butter is melted. Stir in brown sugar until dissolved. Divide between two 9-inch pie plates. Cream together cream cheese and butter. Add powdered sugar and blend. Stir in coconut.

Separate biscuits in half. Place 1 teaspoon of filling in the center of each circle of dough and wrap dough around it, pinching edges to seal. Set each biscuit, sealed edges up, 10 per pie pan. Bake 20 minutes at 350 degrees. Spoon syrup over biscuits and serve warm. Filling lasts for a week in the refrigerator.

Windward House Inn Coffee Toffee Bars

1 cup brown sugar
1/2 cup butter
1/2 cup margarine
2 cups flour
2 tablespoons instant coffee
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 cup chocolate chips
1/2 cup sliced almonds

Glaze:
1 cup powdered sugar
2 tablespoons melted butter
1 to 2 tablespoons milk
1 teaspoon vanilla

Beat together sugar, butter, and margarine until light and fluffy. Lightly spoon flour into measuring cup and level off. Add flour, coffee, baking powder, salt, and almond extract to butter mixture. Blend well. Dough will be crumbly. By hand, stir in chocolate chips and almonds.

Grease a 10 x 15-inch jelly roll pan. Press dough evenly in prepared pan. Bake at 350 degrees for 15 to 20 minutes. Combine glaze ingredients and spread over warm bars. It's best to cut bars while they are still very warm; chill before removing from pan.

Window on the Winds Inn Bourbon Balls

3 cups ground vanilla wafers (2 packages)
1 cup powdered sugar
1-1/2 tablespoons cocoa
Pinch salt
1 cup ground pecans
1 tablespoons vanilla
3 tablespoons white karo syrup
1/2 cup bourbon

Mix thoroughly. Form into balls and roll in powdered sugar or ground pecans.

White Rocks Inn Ginger Cookies

1/2 cup coarsely chopped fresh ginger
1-1/2 cup cooking oil
3 cups sugar
3/4 cup molasses
3 eggs
1-1/2 tsp salt
1 tbsp cinnamon
5 tsp baking soda
3/4 tsp ground cloves
7 cups flour

Preheat oven to 350 degrees. Mix the fresh ginger with the oil in a food processor until well minced. Blend 3 c. sugar, molasses and eggs. Add the oil and ginger mixture and blend until smooth.

Mix the dry ingredients and add to the wet mixture, blending well. Line cookie sheets with parchment paper. Roll dough into balls about 1 inch and roll in sugar. Bake until the tops crack and the cookies are set, about 11-12 minutes. Cool on wire racks.

White Lace Inn Oatmeal Choc-Heath Bar Cookies

2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
3 tsp. vanilla
4 1/2 cups flour
2 tsp. baking powder
2 tsp. baking soda
7 cups Quaker Oats Old Fashioned Oatmeal
1 7 oz. Hershey Milk Chocolate Candy Bar, chopped into large pieces
6 Heath Candy Bars, chopped
1 cup nuts, optional

Cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Set aside. Mix together flour, baking powder, baking soda. Fold this into butter mixture. Add to this the oatmeal, candy bars, and nuts (if using nuts).

Make large cookies and bake in a preheated 375° oven for 8-10 minutes (note: it is best to underbake a little). Also, you can use 1/2 butter/1/2 margarine. Makes 4 dozen large cookies.

Wildflowers Inn Apple Strudel

1 pound sweet apples, peeled, cored and thinly sliced
1/4 cup golden raisins
1/2 teaspoon ground cinnamon
2 tablespoons white sugar
2 slices brown bread, crumbled
1/2 (16 ounce) package phyllo dough
1/4 cup butter, melted

Preheat oven to 400 degrees. In a bowl, combine apples,raisins,cinnamon, sugar and bread crumbs. Stir well. Spread several sheets of pastry generously with melted butter and lay them on top the other on a baking sheet.

Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again. Bake in a preheated oven, 30 minutes, until pastry is golden brown and fruit is tender.

West Mountain Inn Swedish Rye Bread

1 cup warm water
2 tablespoons yeast
1/2 cup melted butter
2 eggs
1/4 cup brown sugar
Pinch of salt
1/4 cup fennel seed
1/4 molasses
1 cup rye flour
3-4 cups white flour

Combine warm water and yeast, let stand 5 minutes. Add melted butter and eggs (room temperature) Add rye flour, and use white flour to achieve consistency of bread dough.

Cover with damp towel and let rise until doubled in size. Form into 3-1 lb loaves and place into greased loaf pans. Let rise until doubled in size. Bake in a preheated 350 degree oven until done, about 25 minutes.

Wilde Oaks Inn Mexican Chicken-Corn Chowder

3 boneless chicken breasts cut bite size
1 cup chopped onion
2 cloves garlic, minced
1/3 cup butter
3 cubes chicken boullion
1 1/2 cups hot water
1 1/4 tsp. ground cumin
3 cups half and half
3 cups shredded Monterey Jack cheese
2/14.75 oz. cans cream style corn
2/4 oz. cans green chilies
2 dashes hot pepper sauce
2 tomatoes, chopped/or 1 can of Rotel tomatoes
Fresh cilantro

Brown chicken, onion,garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water; pour into pot, season with cumin, bring to boil. Reduce heat to low, cover and simmer for five minutes.

Stir in half and half, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently until cheese is melted. Stir in chopped tomatoes. Garnish with chopped cilantro. Serves 4