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October
2007
Want
to be the hit of the next party - make this! Esmeralda
Dunne’s soon to be world famous
recipe!
Guacomole
2
medium tomatoes finely chopped
1 small onion finely chopped
¼ cup cilantro finely chopped
1 jalapeno pepper finely chopped (optional)
Juice from 1 lime
3 ripe Haas avocados (large)
salt to taste
In a medium bowl mash the avocados, and add the rest of the
ingredients together, and salt to taste.
Serve with tortilla chips or your favorite meals.
*** Serves 6 ***
November
2007
This
cake won $40,000 in a cake contest, try it, you’ll
love it!
CHOCOLATE
PRALINE LAYER CAKE
1/2
cup butter or margarine
1/4 cup whipping cream
1 cup brown sugar, packed
3/4 cup coarsely chopped pecans
1 (18.25-ounce) package pudding style devil’s food
cake mix
1 1/4 cups water
1/3 cups oil
3 eggs
topping(recipe follows)
pecan halves(optional)
chocolate curls(optional)
In small heavy saucepan combine butter, cream and brown
sugar. Cook over low heat just until butter is melted,
stirring occasionally. Pour into 2 (8 inch or 9 inch round)
cake pans and sprinkle evenly with chopped pecans. In large
bowl combine cake mix, water oil and eggs. Beat at low
speed until moistened. Beat 2 minutes at highest speed.
Carefully spoon batter over pecan mixture. Bake in
preheated 325 degree oven 35 – 45 minutes or until
cake springs back when touched lightly in center. Cool 5
minutes. Remove from pans. Cool completely.
To assemble cake, place 1 layer on serving plate, praline
side up. Spread with half topping. Top with second layer,
praline side up. Spread top with remaining topping. Garnish
with pecan halves and chocolate curls. Store in
refrigerator. Serves 12.
TOPPING
1
3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
In
a small bowl beat whipping cream until soft peaks form.
Blend in powdered sugar and vanilla. Beat until stiff peaks
form.
December
2007
This
is another of Esmeralda’s recipes,
enjoy!
FLAN
Heat
up oven to 350 degrees
1/2 cup water
1 1/2 cup sugar
1 can of sweetened condensed milk (14 oz)
1 teaspoon vanilla extract
4 eggs
14 oz of milk or half and half
Combine
sugar and water in a non stick pan on medium heat bring to
boil till caramelized completely. Immediately pour
caramelized sugar in bottom of glass pie pan. Caramelized
sugar will harden after cooling, set aside. Then mix rest
the ingredients in blender. After mixing ingredients pour
over hardened caramelized sugar in pie pan. Cover with
foil. Set Pie Pan in a larger oven safe pan filled 1/4 with
water. Place both pans in oven and bake for 1 hour.
Take out of oven and let it cool - after cool push on sides
very carefully to loosen up flan. You will see the caramel
coming up. Flip flan over onto a flat tray caramel on top.
flan should be served cold. Whipped creme, strawberries or
cherries can be served with it
January 2008
Another
of Esmeralda Dunne's Famous recipe's, if you like salsa and
chips, you'll love this!! Try it on Taco's or other
food.
Red
Salsa
6
Roma ripe tomatoes
2 Jalapeno peppers (more or less optional)
1 Large garlic clove crushed
2 TBL spoons finely chopped onions
2 TBL spoons finely chopped cilantro
Salt to taste
Place
Roma tomatoes and jalapeno peppers into pot with enough
water to cover the tomatoes and jalapenos, bring to a boil;
boil for about 15 minutes. Let cool and drain the remaining
water. In a food processor or blender add the tomatoes,
jalapenos, garlic and salt. Blend the ingredients into a
chunky consistency. Pour into a deep bowl, add the cilantro
and onions, mix. Add more salt if needed.
Served with your favorite tortilla chips, eggs, tacos,
mixed with melted cheese of your choice, chicken, steaks,
Mexican food, etc. ENJOY!
February 2008
This
is a recipe from an old family friend - a cake like this I
can eat all by myself!
Pineapple
Meringer cake
| 1/2 cup
butter
1/2 cup sugar 4 egg yolks 1/2 cup cake flour 4 tlbs milk |
1 teaspoon
baking powder
2 tabl spoon cake flour 1/4 teaspoon salt |
cream butter &
sugar together - separate the eggs - add the yolks &
beat in & mix thoroughly. add the cake flour which has
been sifted before measuring alternating with the milk.
sift the remaining flour with the baking powder & salt
& add last & mix thoroughly. Pour into 2 greased
layer cake pans & add this meringue top.
Meringue
top
| 3/4 cup
sugar
4 egg whites |
1 teaspoon
vanilla
1 cup chopped nuts |
beat the egg whites
to a froth - then add a light sifting of sugar continuing
to add same until all has been used. The meringue should be
stiff when the beater is drawn out - then add vanilla &
put meringue on top of the unbaked layers - add chopped
nuts on top & bake for 20 to 25 minutes at 325 to 350
degrees - cool cake and make pineapple cake filling.
Cake
filling
1/2 pt whipped cream
2 tabls powdered sugar
1 - #2 can pineapple(crushed) drained
1 teaspoon vanilla
place one layer
meringue side down on cake plate, whip the cream - add
powdered sugar - crushed pineapple drained & vanilla -
put filling on the first layer & put layer on top.
I never use cake flour. just sift it 2 times. I used to use
cake flour years ago but I found out it was just as good
without it.
you can use chopped marchino cherries in the filling if you
like. My family didn’t like it in so I never put it
in. It gives some color if you likeit
grease pans
“good luck”
March 2008
a recipe of a close family
friend - cherished every St. Patrick's
Day
Irish
Soda Bread
Soak
1 ½ boxes of raisins in pot of hot water until soft and
plump, drain, dry on paper towel. 1 dark,
1 light (for 3 loaves). Spray bread pans, line with wax
paper. Set oven on 350º.
Melt on stove in large pot:
6
Tbs (3/4 stick) butter or imperial margarine, melt and
remove from heat. Add 1 Tbs vanilla, ¾ cup sugar
Sift together 2x’s(sift into bowl, then sift again)
3
cups flower (gold medal all purpose), 1 tsp baking powder,
1 tsp, baking soda, pinch of salt
Into butter pot, mix w/ wooden spoon, in this order: 1
beaten egg, a little of the flour
stir…
2nd
egg,
flour, *buttermilk (1/3 of 1 ½ cups), flour, raisins,
flour, buttermilk (1/3), flour etc.
scrape into bread pans
aerate w/ wooden spoon.
Bake for 1 hour, check w/ toothpick. Leave in oven 15
minutes. Remove from pan.
Can be frozen… leave wax paper, wrap in aluminum foil
and plastic bag.
April 2008
This is one of Jeanne's
recipes - consider this recipe a quick way to make Lasagna
- without all the work
Baked
Stuffed Macaroni Shells
24
giant macaroni shells
2 1/4 teaspoons salt
1 1/2 lb cottage cheese or ricotta
1/4 cup italian flavored bread crumbs
1/4 cup grated parmesan cheese
2 tablespoons chopped parsley
1 egg, slightly beaten
2 tablespoons salad oil
1 cup sliced onion or chopped
2 cloves garlic
1 can(16 oz) tomatoes, undrained
1 can(16 oz) tomato paste
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 slice muenster cheese
1.
In a 4
quart saucepan cook shells and 2 teaspoons salt in 2 quarts
boiling water 25 minutes. Drain in a colander, and rinse
with cool water.
2.
Meanwhile in a
medium bowl, mix cottage cheese, bread crumbs, parmesan
cheese, 1/4 teaspoon salt, the parsley, and egg together
until blended.
3.
In a
large skillet, heat oil, and sauté onion and garlic until
golden. Add tomatoes, tomato sauce, oregano, basil; stir
well and bring to boiling. Pour sauce into 9 by 13 by 2
inch baking dish.
4.
Preheat
oven 375f. Spoon cheese mixture into shells. Arrange
shells, cheese side up, in tomato sauce. Cover with foil.
Bake 30 minutes.
5.
Cut
muenster cheese into 1/2 inch strips, and arrange on top of
shells. Return to oven, and bake 15 minutes longer or until
cheese is melted.
Makes
6 servings.
May 2008
Sauteed
Sea Scallops
1
LB Sea Scallops
1/4 TSP. Salt
1/4 TSP. Pepper
1/4 CUP Flour
3 TBSP. Olive Oil
2 TBSP. Minced Green Onions
1/4 CUP Dry Vermouth
1/4 CUP Margarine
JUICE 1/2 Lemon
1TBSP Minced Parsley
Rinse scallops with
cold water: pat dry. Coat with mixture of salt, pepper, and
flour. Heat oil in large skillet until hot. Saute’
scallops in oil over high heat 4 minutes. Add green onions
and vermouth and cook 1 minute more. Remove scallops to
serving platter and keep warm. Add margarine to skillet
with whisk to form sauce. Stir in lemon juice and parsley:
heat through and pour over scallops.
June 2008
Jeanne
Dunne's BBQ Sauce
1
bottle of (14 oz) catsup
1/2 cup honey
1/4 cup cider vinegar
1/8 teaspoon tabasco
1/2 teaspoon salt
1/4 cup salad oil
1 slice lemon
Make BBQ sauce by
combining all BBQ sauce ingredients in 2-quart saucepan,
and then add cup of water to saucepan. Bring to a boil,
then reduce heat, and simmer uncovered for 20 minutes.
Great for chicken
or ribs.
July 2008
Another
of Esmeralda Dunne's Famous recipe's, if you like salsa and
chips, you'll love this!! Try it on Taco's or other
food.
Green Salsa
1lb green tomatoes(tomatillos) peeled
2 jalapeno peppers (more or less optional)
1 Large garlic clove crushed
2 TBL spoons finely chopped onions
2 TBL spoons finely chopped cilantro
Salt to taste
Place
green tomatoes and jalapeno peppers into pot with enough
water to cover the tomatoes and jalapenos, bring to a boil;
boil for about 15 minutes. Let cool and drain the remaining
water. In a food processor or blender add the tomatoes,
jalapenos, garlic and salt. Blend the ingredients into a
chunky consistency. Pour into a deep bowl, add the cilantro
and onions, mix. Add more salt if needed.
Served with your favorite tortilla chips, eggs, tacos,
mixed with melted cheese of your choice, chicken, steaks,
Mexican food, etc. ENJOY!
August 2008
Tomato Salad
6 ripe medium tomatoes
1 vidalia(sweet)onion(see below) sliced
2 1/2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 clove of garlic, peeled and finely chopped
2 tbsp ea. chopped tarragon, basil, parsley
1 teaspoon salt
1/4 teaspoon pepper
Place
the tomatoes in a pan of boiling water for 2 minutes; peel
and thinly slice. Place in a bowl with onion.
In a small bowl, mix remaining ingredients. Pour over
tomatoes; let stand for 15 minutes. Accompany with French
rolls or Italian bread.
Makes 4-6 servings.
September 2008
Thousand Island Salad Dressing
1
cup Mayonnaise
1/4 cup chili sauce
2 Tbl pickle relish
1 Tbl finely chopped onion
1 Tbl finely chopped parsley
Salt & Pepper to taste
November 2008
Grandma
L’ Heureux Stuffing
1 pound sage pork sausage
3 ½ Quarts toasted bread cubes (country loafs or French
bread in 1 inch cubes)
1 teaspoons salt
1 cup chopped onions
½ cup chopped celery
1 ½ cups hot chicken stock or broth
½ teaspoon poultry seasoning
fresh ground pepper
2 Tablespoons fresh chopped italian parsley
Salt to taste
Saute onions in pan
large enough to incorporate bread cubes until translucent,
add celery and cook an additional 2 minutes, add pork
sausage and brown. Remove from the heat. In a large bowl
combine 3 quarts bread cubes,
parsley, and poultry seasoning. To ground pork mixture add
chicken stock. Mix pork and bread cubes together. Do not
over work the mixture. Add salt and pepper to taste. You
may add additional bread cubes that were reserved to reach
desired consistency depending on your preference. Grandma
always liked it real moist.
December 2008
Guacomole
2
medium tomatoes finely chopped
1 small onion finely chopped
¼ cup cilantro finely chopped
1 jalapeno pepper finely chopped (optional)
Juice from 1 lime
3 ripe Haas avocados (large)
salt to taste
In a medium bowl mash the avocados, and add the rest of the
ingredients together, and salt to taste.
Serve with tortilla chips or your favorite meals.
*** Serves 6 ***
January
2009
Another
of Esmeralda Dunne's Famous recipe's, if you like salsa and
chips, you'll love this!! Try it on Taco's or other
food.
Red
Salsa
6
Roma ripe tomatoes
2 Jalapeno peppers (more or less optional)
1 Large garlic clove crushed
2 TBL spoons finely chopped onions
2 TBL spoons finely chopped cilantro
Salt to taste
Place
Roma tomatoes and jalapeno peppers into pot with enough
water to cover the tomatoes and jalapenos, bring to a boil;
boil for about 15 minutes. Let cool and drain the remaining
water. In a food processor or blender add the tomatoes,
jalapenos, garlic and salt. Blend the ingredients into a
chunky consistency. Pour into a deep bowl, add the cilantro
and onions, mix. Add more salt if needed.
Served with your favorite tortilla chips, eggs, tacos,
mixed with melted cheese of your choice, chicken, steaks,
Mexican food, etc. ENJOY!
February
- March 2009
Tom’s
Split Pea Soup
1 ½
packages green split peas
3 tablespoons chicken broth crystals
2 large cloves of minced garlic
1 cup chopped celery
1 cup chopped carrots
2 large onions chopped
1 packet smoked ham powder
2 bay leaves
1 teaspoon celery salt
8 pepper corns
½ cup barley
Ham bone w/ ham on it
Simmer
covered all ingredients 2 hours, stirring every ½ hour,
remove ham bone, return ham plus 1 cup diced ham - simmer ½
hour - celery or onion salt and pepper to taste.
April - May
2009
Scalloped
Potatoes
1 can of
mushroom soup
3/4 grated american cheese
4 cups sliced potatoes
1 teaspoon salt
2/3 cup evaporated milk
1/4 onion
Combine
soup & 1/2 of the cheese, onion, salt, milk - add
potatoes to mix - pour into greased dish. Bake at 375
degrees for 1 hour covered. Then add remaining cheese and
bake for additional 15 minutes.
June - July 2009
FLAMING
BANANAS FOSTER
Ingredients
for two:
2 bananas (sliced or in quarters)
¼ stick of butter
enough brown sugar to soak up the butter (about ¼ cup)
1 oz. Banana liqueur (you can also use other liqueurs)
1 oz orange juice
1 oz Brandy (optional) in shot glass (NOT in bottle)
1 cup French vanilla ice cream
Prepare
ice cream in TEMPERED dishes and put in freezer. Melt
butter over low heat, absorb butter with brown sugar until
no melted butter is visible. Put in bananas and raise heat
to medium high. Add banana liqueur and orange juice. Turn
heat to high. If you have a gas stove and want to
“flame” it, pour the brandy and tip the pan so
as to allow the flame to ignite the brandy.
DO NOT pour it straight from the
bottle. Take
pan away from flame to pour. Continue to shift the pan to
keep the flame going. Serve over vanilla ice cream.
August
2009
Jeanne
Dunne's BBQ Sauce
1
bottle of (14 oz) catsup
1/2 cup honey
1/4 cup cider vinegar
1/8 teaspoon tabasco
1/2 teaspoon salt
1/4 cup salad oil
1 slice lemon
Make BBQ sauce by
combining all BBQ sauce ingredients in 2-quart saucepan,
and then add cup of water to saucepan. Bring to a boil,
then reduce heat, and simmer uncovered for 20 minutes.
Great for chicken
or ribs.
September 2009
This
cake won $40,000 in a cake contest, try it, you’ll
love it!
CHOCOLATE
PRALINE LAYER CAKE
1/2
cup butter or margarine
1/4 cup whipping cream
1 cup brown sugar, packed
3/4 cup coarsely chopped pecans
1 (18.25-ounce) package pudding style devil’s food
cake mix
1 1/4 cups water
1/3 cups oil
3 eggs
topping(recipe follows)
pecan halves(optional)
chocolate curls(optional)
In small heavy saucepan combine butter, cream and brown
sugar. Cook over low heat just until butter is melted,
stirring occasionally. Pour into 2 (8 inch or 9 inch round)
cake pans and sprinkle evenly with chopped pecans. In large
bowl combine cake mix, water oil and eggs. Beat at low
speed until moistened. Beat 2 minutes at highest speed.
Carefully spoon batter over pecan mixture. Bake in
preheated 325 degree oven 35 – 45 minutes or until
cake springs back when touched lightly in center. Cool 5
minutes. Remove from pans. Cool completely.
To assemble cake, place 1 layer on serving plate, praline
side up. Spread with half topping. Top with second layer,
praline side up. Spread top with remaining topping. Garnish
with pecan halves and chocolate curls. Store in
refrigerator. Serves 12.
TOPPING
1
3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
In
a small bowl beat whipping cream until soft peaks form.
Blend in powdered sugar and vanilla. Beat until stiff peaks
form.
October 2009
Another
of Esmeralda Dunne's Famous recipe's, if you like salsa and
chips, you'll love this!! Try it on Taco's or other
food.
Green Salsa
1lb green tomatoes(tomatillos) peeled
2 jalapeno peppers (more or less optional)
1 Large garlic clove crushed
2 TBL spoons finely chopped onions
2 TBL spoons finely chopped cilantro
Salt to taste
Place
green tomatoes and jalapeno peppers into pot with enough
water to cover the tomatoes and jalapenos, bring to a boil;
boil for about 15 minutes. Let cool and drain the remaining
water. In a food processor or blender add the tomatoes,
jalapenos, garlic and salt. Blend the ingredients into a
chunky consistency. Pour into a deep bowl, add the cilantro
and onions, mix. Add more salt if needed.
Served with your favorite tortilla chips, eggs, tacos,
mixed with melted cheese of your choice, chicken, steaks,
Mexican food, etc. ENJOY!
November 2009
Grandma
L’ Heureux Stuffing
1 pound sage pork sausage
3 ½ Quarts toasted bread cubes (country loafs or French
bread in 1 inch cubes)
1 teaspoons salt
1 cup chopped onions
½ cup chopped celery
1 ½ cups hot chicken stock or broth
½ teaspoon poultry seasoning
fresh ground pepper
2 Tablespoons fresh chopped italian parsley
Salt to taste
Saute onions in pan
large enough to incorporate bread cubes until translucent,
add celery and cook an additional 2 minutes, add pork
sausage and brown. Remove from the heat. In a large bowl
combine 3 quarts bread cubes,
parsley, and poultry seasoning. To ground pork mixture add
chicken stock. Mix pork and bread cubes together. Do not
over work the mixture. Add salt and pepper to taste. You
may add additional bread cubes that were reserved to reach
desired consistency depending on your preference. Grandma
always liked it real moist.
December 2009
This
is a recipe from an old family friend - a cake like this I
can eat all by myself!
Pineapple Meringer cake
| 1/2 cup
butter
1/2 cup sugar 4 egg yolks 1/2 cup cake flour 4 tlbs milk |
1 teaspoon
baking powder
2 tabl spoon cake flour 1/4 teaspoon salt |
cream butter &
sugar together - separate the eggs - add the yolks &
beat in & mix thoroughly. add the cake flour which has
been sifted before measuring alternating with the milk.
sift the remaining flour with the baking powder & salt
& add last & mix thoroughly. Pour into 2 greased
layer cake pans & add this meringue top.
Meringue
top
| 3/4 cup
sugar
4 egg whites |
1 teaspoon
vanilla
1 cup chopped nuts |
beat the egg whites
to a froth - then add a light sifting of sugar continuing
to add same until all has been used. The meringue should be
stiff when the beater is drawn out - then add vanilla &
put meringue on top of the unbaked layers - add chopped
nuts on top & bake for 20 to 25 minutes at 325 to 350
degrees - cool cake and make pineapple cake filling.
Cake
filling
1/2 pt whipped cream
2 tabls powdered sugar
1 - #2 can pineapple(crushed) drained
1 teaspoon vanilla
place one layer
meringue side down on cake plate, whip the cream - add
powdered sugar - crushed pineapple drained & vanilla -
put filling on the first layer & put layer on top.
I never use cake flour. just sift it 2 times. I used to use
cake flour years ago but I found out it was just as good
without it.
you can use chopped marchino cherries in the filling if you
like. My family didn’t like it in so I never put it
in. It gives some color if you likeit
grease pans
“good luck”
January - February
2010
Caramel ’N’ Chocolate Pecan Bars
Crust
ingredients:
2
cups all purpose flour
1 cup firmly packed brown sugar
½ cup Land O Lakes butter softened
1 cup pecan halves
Carmel
layer ingredients:
⅔
cup Land O Lakes Butter
½ cup firmly packed brown suger
1 cup semi-sweet real chocolate chips
Heat oven to 350°F.
Combine all crust ingredients
except pecans in large
bowl. Beat at medium speed until mixture resembles fine
crumbs.
Press onto bottom of ungreased 13x9-inch baking pan. Place
pecans evenly over unbaked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart
saucepan. Cook over medium heat, stirring constantly, until
entire surface of mixture begins to boil. Boil 1 minute,
stirring constantly. Pour evenly over pecans and crust.
Bake for 18 to 22 minutes or until entire caramel layer is
bubbly. (DO NOT OVERBAKE) Remove from oven. Immediately
sprinkle with chips; allow to melt slightly (2 to 3
minutes). Swirl chips leaving some whole for a marbled
effect.
Cool completely; cut into bars.
March
2010
a recipe of a close family
friend - cherished every St. Patrick's
Day
Irish
Soda Bread
Soak
1 ½ boxes of raisins in pot of hot water until soft and
plump, drain, dry on paper towel. 1 dark,
1 light (for 3 loaves). Spray bread pans, line with wax
paper. Set oven on 350º.
Melt on stove in large pot:
6
Tbs (3/4 stick) butter or imperial margarine, melt and
remove from heat. Add 1 Tbs vanilla, ¾ cup sugar
Sift together 2x’s(sift into bowl, then sift again)
3
cups flower (gold medal all purpose), 1 tsp baking powder,
1 tsp, baking soda, pinch of salt
Into butter pot, mix w/ wooden spoon, in this order: 1
beaten egg, a little of the flour
stir…
2nd
egg,
flour, *buttermilk (1/3 of 1 ½ cups), flour, raisins,
flour, buttermilk (1/3), flour etc.
scrape into bread pans
aerate w/ wooden spoon.
Bake for 1 hour, check w/ toothpick. Leave in oven 15
minutes. Remove from pan.
Can be frozen… leave wax paper, wrap in aluminum foil
and plastic bag.
May
2010
Blueberry
Cobbler
eight
servings
preparation time: 10 minutes
Baking time: 45 minutes
¾
cup all-purpose flour
½ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
⅔
cup skim milk
2 tablespoons butter or margarine, melted
2 cups blueberries, cleaned and washed
-
in a medium bowl combine the flour, sugar, baking powder and salt. Stir in the milk and mix the batter until it is smooth.
-
Pour the melted butter or margarine into a 1 or 1 ½ quart casserole type baking dish. Pour in the batter and sprinkle the blue berries on top.
-
Bake the cobbler in a preheated 350 degree oven for 40 to 45 minutes or until it is lightly browned. Spoon cobbler onto individual dishes to serve.
June 2010
Ham and Egg Rue
Dunne Cleaning Specialists Inc.
3050 S. 25th Ave - Broadview - Il - 60155