Cook of the Week: Glenda Payne recipes

Adam Robison | Buy at photos.djournal.com Strawberry Parfaits.

Adam Robison | Buy at photos.djournal.com
Strawberry Parfaits.

Rouladen

4 tablespoons Dijon mustard

8 (1/4-inch-thick) slices round steak

Salt and pepper

8 pieces of bacon

8 pickle spears

1 large onion, cut in wedges

3 tablespoons oil

13 cup all-purpose flour

3 cups beef broth

Lightly spread mustard on each slice of steak. Sprinkle with salt and pepper. Place 1 piece of bacon, 1 pickle spear and a few onion wedges on each slice; roll up and secure with a toothpick.

Brown meat in oil to form a crust. Remove meat from pan and add flour, salt and pepper. Cook until flour turns dark. Add broth and return steaks back to pan. Let cook on low until meat is tender.

German Potato Salad

3 cups peeled, diced potatoes

4 slices bacon

1 small onion, diced

14 cup white vinegar

2 tablespoons water

3 tablespoons sugar

1 teaspoon salt

18 teaspoon pepper

12 to 1 tablespoon parsley

Boil and drain potatoes. Cook bacon until crisp. Remove bacon from pan and add onions to bacon grease. Cook until onions are browned. Add vinegar, water, sugar, salt and pepper to pan. Bring to a boil. Add potatoes and parsley. Crumble half the cooked bacon and add to pan. When thoroughly heated, transfer to a serving dish. Crumble remaining bacon on top and serve warm.

Creamed Potatoes

Baking potatoes

Milk

Butter

Rosemary

Thyme and parsley

Garlic salt

Peel and wash potatoes. Boil until tender. Drain and mash. Set aside. Bring milk, butter and rosemary to a boil. Remove from heat. Blend in mashed potatoes, thyme and parsley. Season to taste.

(Glenda Payne said this recipe doesn’t have ingredient amounts because it’s from her mother, who didn’t cook by recipes.)

Stir-fry

3 squash

1 small bag asparagus

1 bag green beans

1 small bag sugar snap peas

Chopped onion

Garlic salt

Olive oil

Wash and dice squash. Snap asparagus. Put vegetables in a skillet with onion, garlic salt and olive oil. Cook until tender.

Strawberry Parfait

1 (16-ounce) container strawberries

Juice of 1 lemon

Sugar

14 cup heavy cream

12 cup whipped topping

Wash strawberries. Reserve 6 for garnish. Chop remaining strawberries finely. Add lemon juice and sugar to taste. Cook on top of stove until juice has doubled in volume. Add cream a little at a time. Cook until mixture begins to thicken. Let cool. Fold in whipped topping. Spoon into 4 serving cups. Let chill. Top with reserved strawberries, sliced.

Sweet Potato Biscuits

1 large sweet potato

14 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

4 cups self-rising flour

12 stick salted butter

14 cup shortening

112 cups buttermilk

Topping

12 cup brown sugar

12 stick butter, melted

12 cup chopped pecans

Peel, slice and boil sweet potato. Drain and mash with sugar, cinnamon and vanilla. Set aside.

Combine flour, butter and shortening. Fold in buttermilk. Fold in sweet potatoes. Pour out on a floured surface. With floured hands, fold dough about three times. Pat dough out and cut out biscuits with a biscuit cutter. Place on a greased cookie sheet.

Combine topping ingredients. Sprinkle on top of biscuits and bake at 350 degrees for 15 to 20 minutes.

Cinnamon Cream Cheese Roll-Ups

1 loaf sliced white bread, crusts removed

1 (8-ounce) block cream cheese, softened

1 egg yolk

34 cup powdered sugar

1 cup granulated sugar

2 teaspoons cinnamon

112 sticks butter, melted

Flatten bread slices with a rolling pin. Combine cream cheese, egg yolk and powdered sugar. Combine granulated sugar and cinnamon; set aside. Spread 1 tablespoon of cream cheese mixture on each slice of bread. Roll up. Dip in melted butter, then in cinnamon sugar. Place on ungreased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown.