Brockport Hastings Recipes
From Family and Friends


Blushing Mushroom Casserole
Serves 6

2 beef bouillon cubes
1/2 cup hot milk
7 Tbls butter (divided)
2 Tbls flour
1/2 cup half&half
ground pepper
1 lb sliced mushrooms (variety)
1 tsp sherry (or cooking sherry)
1/2 cup dried bread or cracker crumbs
1/2 parmesan cheese
  1. Dissolve bouillon cubes in milk
  2. Melt 2 Tbls butter and stir in flour. Stir in beef milk, half&half, and pepper. Cook until thick and smooth
  3. Saute mushroom in 3 Tbls butter until brown. Drain.
  4. Add mushrooms and sherry to cream sauce. Pour into one quart casserole.
  5. Melt 2 Tbls butter. Mix with bread crumbs and cheese. Spread over cassserole.
  6. Bake until brown.
Temperature 350 degrees ~ 30 minutes

From the Recipe Box of Marty Cusimano

Pennsylvania Dutch Potato Salad
Yield: 8 servings (serving size: 1 cup)

Ingredients
  • 2 pounds potatoes (cut into bite-size pieces)
  • 2 cups chopped yellow onion (optional)
  • 1/2 cup chopped celery
  • 1/2 cup shredded carrot
  • 2 large hard-boiled eggs, chopped (optional)
  • 3 applewood-smoked bacon slices, diced
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard
  • 2 large eggs, lightly beaten
  • 3 tablespoons chopped fresh parsley
Preparation
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Cool 10 minutes; Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 tablespoons drippings in pan. Combine sugar, 1/2 cup water, white vinegar, and next 5 ingredients (through beaten eggs); stir with a whisk. Add sugar mixture to pan; cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk.

Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.

From the Recipe Box of Jim Hastings

Pasta Rings
Salad dressing makes the difference here (don't substitute mayonnaise)

1 lb box small Pasta Rings
1 1/2 cup salad dressing ( not mayonnaise)
1/2 chopped yellow pepper
1/2 chopped red pepper
1/2 chopped orange pepper
1/2 chopped cucumber (seedless or seeded)
1/2 Vidalia (or sweet) onion chopped
seasoned salt (to taste)
celery salt (to taste)

Cook pasta for 9-10 minutes. Drain and rinse with cool water.
Toss pasta with all other ingredients and refrigerate for an hour (or more).
Serves 16.

From the Recipe Box of Mary Hastings

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