Meany Lodge Recipes
Many have ask for these, so due to popular demand (plus not wanting to be tarred and feather by a
angry Meany Lodge crowd), the Meany Lodge cooks has graciously given up some of there deeply
held secrets. Now up to the light are the recipes that have made the Lodge the talk of many
epicurean gatherings. Please click on any of the images below to be directed to a section you
are interested in.
Now if you have a desire to try out your hidden epicurean talent, the lodge is always looking
for the highly select few Chefs to join this elite group. If you can take the rigorous training and
the eagle eyes of our head chef, or if you have a question to ask, by all
means contact the 
Meany chefs.
Breakfast
60-Minute Breakfast Rolls - Serves: 12
taken from: Betty Crocker cookbook dated 1950.
They can be made in 60 minutes if you work VERY fast and they rise quickly.
Ingredients for all type of rolls:
½ cup Quite warm milk (not hot !)
General Instructions:
Mix all ingredients. Knead. Roll out to 12" x 7" rectangle.
Follow specific instructions below for each type of roll
Place rolls in a 9" round pan. Let rise 25-30 minutes.
Bake 20-25 minutes at 400 degrees.
Specific Ingredients:
| Orange Rolls | Cinnamon Rolls | Pecan Rolls |
| 3 tablespoons Butter | 1 tablespoon Butter | 1 tablespoon Butter |
| 1 tablespoon Orange rind | ¼ cup Sugar | ¼ cup Sugar |
| 2 tablespoons Orange juice | 1 teaspoon cinnamon | 1 teaspoon cinnamon |
| 1½ cups Powdered sugar | ¾ cup Powdered sugar | ¼ cup Brown sugar |
| 1 tablespoon milk | ¼ cup Melted butter |
| | ¼ cup Pecans |
| | |
Specific Instructions:
orange rolls:
Mix the above orange roll ingredients. Spread half the mixture on the dough rectangle
Roll up the long way and cut into 12 rolls
When baked, frost with the rest of the mixture
Cinnamon rolls:
Spread rectangle dough with butter. Sprinkle on sugar and cinnamon.
Roll up the long way and cut into 12 rolls.
When baked, ice with the mixture of butter, milk and powdered sugar.
Pecan rolls:
Spread rectangle dough with butter. Sprinkle on sugar and cinnamon.
Roll up the long way and cut into 12 rolls.
Before placing them in the pan. Coat pan with ¼ cup melted butter, brown sugar and pecans.
Put the rolls in and bake.
Turn them out onto a cookie sheet immediately as they come out of the oven.
top of Breakfast list
Beignets - Makes: 2 dozen
Ingredients:
1 Envelope Active Dry Yeast
3½ - 3¾ Cups All Purpose Flour
Powder Sugar in a shaker/sifter
General Instructions:
Combine Yeast, Water, and Sugar in either:
the work bowl of a stand mixer fitted with a dough hook
in a food processor
or the old fashioned way, by hand
Let sit until frothy, (~ 5 minutes). Add Salt, Egg, and Evaporated Milk, mix on low speed
Add half of the flour until it starts to come together, then add the shortening
When shorting has been assimilated add, a little at a time, remaining flour
Turn the dough onto a floured bench to finish by hand, like making bread; it's a touch thing
Knead the dough, adding just enough flour, as necessary to make it non-sticky and smooth
Place it into a large oiled bowl, loosely cover and let rise until twice original size
NOTE: (Chef Ray makes it the night before and let it rise overnight in the refrigerator)
After dough has doubled in bulk, punch it down and turn it onto a floured surface
Roll out the dough into a rectangle that is about ½" thick
Using a knife, cut into 2" diagonal strips, then in opposite direction creating diamonds
Place Beignets on a floured baking sheet and into a barely warm oven for 40 min
Heat 2-3" of vegetable oil in a large saucepan to 350-360° F
Place 2-3 Beignets at a time into the oil, being careful not to smash or deflate them
Flipping them continuously over until they are a even golden brown, it happens fast !!
Remove to paper towel lined plates to drain.
Serve hot topped with plenty of powdered sugar
NOTE: because the dough doesn't contain much sugar, you will want a lot!)
Best served with Cafe au Lait. Enjoy!
top of Breakfast list
Brown Sugar Baked French Toast
Note that a smaller serving one is in the mushroom weekend section - this is Chef Ray size
Ingredients:
15 cups light brown sugar
30 tablespoons maple syrup
15 loafs French baguette, cut into ¾" slices
Powder Sugar in a shaker/sifter
General Instructions:
Melt brown sugar, butter and maple syrup in a medium skillet over medium-low heat
Pour mixture into 13x9 " baking dish
In a large bowl whisk together eggs, milk and vanilla
Arrange bread slices over brown sugar in baking dish
Pour egg mixture over bread pressing bread down to absorb egg
Cover and refrigerate over night
Preheat oven to 350°
Uncover baking dish and bake 30 minutes or until a knife inserted in the middle comes out clean.
Variation: omit maple syrup and add 1½ cups of chipped apples on top of the brown sugar.
top of Breakfast list
Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa - Serves: 4
Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
½ pound bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in ½ lengthwise, thinly sliced into ½ moons
1 large red onion thinly sliced, divided
2 teaspoons ground coriander
3 vine ripe tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 to 3 tablespoons chopped fresh cilantro, (a palm full)
½ cup chopped flat-leaf parsley, a few handfuls
Instructions:
Combine tomatoes, jalapeno, cilantro, lime juice and ¼ of red onion, season to taste with
salt and pepper. Put off to the side
Preheat a large skillet over medium high heat and coat with olive oil.
Cook sausage; breaking it up into little chunks, brown for 3 minutes.
Add sweet potatoes and the rest (~ ¾) of the chopped red onion
Season to taste with chili powder, cumin, coriander, salt and pepper.
Stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
Once cooked, add the chopped parsley, stir and transfer to a serving platter.
Wipe skillet clean, return it to the cook top over medium-high heat and add the butter.
Once butter has melted, crack eggs, season with salt and pepper and cook (scrambled or fry .
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.
top of Breakfast list
Homemade Granola - Yields: 12 cups
Ingredients:
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
1½ cups small diced dried apricots
1 cup small diced dried figs
1 cup roasted, unsalted cashews
Instructions:
Preheat the oven to 350° F
Toss the oats, coconut, and almonds together in a large bowl.
Whisk oil and honey in a small bowl
Pour liquid over the oat mixture and stir with a wooden spoon until all oats and nuts are coated.
Pour onto a 13" X 18" X 1" sheet pan.
Bake, stirring occasionally with a spatula, until mixture turns a even, golden brown, about 45 min.
Remove from oven and allow to cool, stirring occasionally.
Mix in apricots, figs, cherries, cranberries, and cashews.
Store in an airtight container.
top of Breakfast list
Monkey Bread - Yields: 15 servings
Ingredients:
3 (12 ounce) packages refrigerated biscuit dough
2 teaspoons ground cinnamon
Instructions:
Preheat oven to 350°F (175° C)
Grease one 9 or 10" tube pan
Mix white sugar and cinnamon in a plastic bag
Cut biscuits into quarters. Shake biscuit pieces in the sugar cinnamon mix
Arrange pieces in the bottom of the prepared pan
If using nuts and raisins, arrange them in and among the biscuit pieces as you go along
Melt margarine and brown sugar over medium heat, then boil for 1 minute. Pour over biscuits
Bake at 350°F (175° C) for 35 minutes. Let bread cool in pan for 10 minutes,
Turn out onto a plate and serve. Do not cut! The bread just pulls apart.
top of Breakfast list
Lunch
Polenta Tamale Pie - Serves: 6
Ingredients:
1 15 ounces can black beans, rinsed with water
6 ounces beef broth (~ half a can)
1 pound roll prepared polenta, sliced into 1/3" thick rounds
cayenne pepper, ground cumin and garlic salt, to taste
Safflower oil, for sautéing
Instructions:
Cook ground beef and drain and place back on heat
Add salsa, beans, broth, cayenne, cumin, garlic salt and half of the cilantro
Simmer until mixture thickens.
Oil 9" x 9" glass baking dish.
Place a layer of polenta in bottom of dish.
place a layer of the meat mixture and then a layer of cheese.
Repeat layering until all polenta rolls are used up
Top off with remaining cilantro and bake for 40 minutes at 350° F.
Optionally, broil for ~30 secs, after taking dish out of oven, to make top cheese layer crisp
Serve with a light salad
top of Lunch list
Dinner
Baked Chicken Kiev - Serves: 6
Ingredients:
1/8 teaspoons garlic powder
4 tablespoons chopper fresh parsley
5 cups honey-sweetened corn flake cereal
1½ teaspoons garlic powder
6 skinless, boneless chicken breast halves
Instructions:
place chicken breast in wax paper or seran-wrap and Pound to ¼" thickness
In a small bowl, stir together the butter, garlic powder, and 1 tablespoon of parsley
Spread mixture ½" thick onto a piece of aluminum foil, place in freezer to harden
Place cereal in a large plastic resealable bag, and crush with a rolling pin
Add garlic powder, paprika, salt and remaining parsley. seal the bag, and shake to mix
Preheat the oven to 375° F (190° C)
Grease a 9" x 13" baking dish
Remove the slab of butter mixture from the freezer, and slice into 6 strips
Place one strip onto center of each chicken breast, roll up and secure with toothpicks
Dip rolled breasts into buttermilk, then into cereal mixture, placing each into baking dish.
Place in oven and bake, uncovered, for 30 to 40 min or until chicken is no longer pink, and
the juices run clear. The outside should be crispy and golden.
top of Dinner list
Lasagna el Forno - Serves: 12
Ingredients:
1 package (~1 pound) lasagna noodles
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
¼ cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
½ cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping
Instructions:
Cooking lasagna:
Fill pot with water, add salt and bring to a boil. (size pot to allow noodles to tumble)
Add lasagna, stir to prevent sticking. cook until pliable and barely tender, (~10 minutes)
Drain the noodles, coat with olive oil keep them moist and easy to work with
Preparing filling:
Coat skillet with olive oil, and saute over medium heat, onion, garlic and herbs. ~5 minutes
Add beef and sausage and cook until no longer pink, ~15 minutes
Drain fat and discard
Stir in the tomato paste completely. Set aside to cool
In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs
Add Parmesan, season to taste with salt and pepper
Assembling:
Coat bottom of a 13" X 9" pan with a ladle full of tomato sauce
4 noodles lengthwise in a slightly overlapping layer
line each end of the pan with a noodle. This forms a collar that holds in the corners
Spread a thin layer of the meat mixture over the pasta
Using spatula, spread ricotta mixture over the meat, right to edges
Sprinkle mozzarella on top of the ricotta
Top with tomato sauce, spread evenly
Repeat layering until all finished
Top last layer with noodles, sauce and shredded mozzarella and Parmesan
Tap the pan to force out air bubbles
Bake in a preheated 350° F oven for 1 hour
Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily
Cut into 2-inch squares and serve
top of Dinner list
Special Diets
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Dessert
Apple Crostatas - Serves: 8
Ingredients:
1½ cups all-purpose flour
10 tablespoons (1¼ sticks) unsalted butter, chilled, cut into ½" pieces
2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8" thick slices
1 Pippin apple, peeled, halved, cored, cut into 1/8" thick slices
¼ cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted
Instructions:
Crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the
mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the
dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a
ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm,
(~ 1 hour).
Filling: Combine the apples, ¼ cup of sugar, and lemon juice in large bowl; toss
gently to blend. Set aside for 10 minutes.
Position a rack in the center of oven and preheat to 400° F.
Dust a large sheet of parchment paper with flour and roll out the dough to an 11" round.
Transfer dough to a heavy large baking sheet.
Spoon the apple mixture over dough, leaving a 2" border.
Fold dough border over the filling to form an 8" round, leaving part of filling exposed.
Pleat loosely and pinch the dough to seal any cracks.
Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
Remove from oven; cool for 10 minutes.
Slide a metal spatula under the crust to free the crostata from the baking sheet.
Cool the crostata to lukewarm. Sprinkle with the almonds and serve.
top of Dessert list
Banana Split Cake - Serves: 18
Ingredients:
2 cups graham cracker crumbs
2 cups confectioners' sugar
6 peeled bananas, halved lengthwise
1 20 oz can crushed pineapple, drained
1 20 oz can cherry pie filling
1 16 ounce package frozen whipped topping, thawed
Instructions:
Combine cracker crumbs and melted butter or margarine thoroughly
Press into bottom of 9" X 12" baking pan. Chill in freezer for at least 15 minutes
Combine confectioners sugar, eggs, and softened butter or margarine in a electric mixer bowl
Using electric mixer, beat at medium speed for 20 minutes. (This step is important, so don't try to save time)
Spread above mixture evenly over chilled crust
Place bananas, cut side down, evenly on top of buttercream
Spoon pineapple evenly over bananas followed by cherry pie filling, then whipped topping
Add chocolate syrup and sprinkle with walnuts
Refrigerate for at least 3 hours or overnight before serving.
top of Dessert list
Bavarian Apple Torte (in Memory of Wanda Van Devanter)
Ingredients:
1 8-oz package Philly Cream Cheese
Instructions:
Cream together margarine, 1/3 cup sugar and ¼ tsp vanilla; then blend in flour
Spread dough in the bottom and sides of a 9" spring form pan
Blend together cream cheese, ¼ cup sugar, egg and ½ tsp vanilla
Spread cream cheese mixture evenly over dough in pan
Combine 1/3 cup sugar, cinnamon and sliced apples and spread over cream cheese layer
Sprinkle with almonds
Bake at 450° F for 10 minutes. Reduce heat to 400° F. Continue baking for 25 minutes.
top of Dessert list
Blueberry Coffee Cake - Serves: 6 - 8
Ingredients:
½ cup packed light brown sugar
½ teaspoon ground cinnamon
1 12 oz can buttermilk biscuits
½ cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1½ cups fresh or frozen blueberries
Instructions:
Preheat oven to 375° F
Generously grease a 9" X 9" baking dish
In a small bowl, combine brown sugar and cinnamon and mix well with a fork
Separate biscuit dough into 10 biscuits and cut into quarters
Dip each piece in melted butter and coat with the brown sugar mixture
Arrange in a single layer in baking dish. Sprinkle with ½ cup of the oats.
Combine blueberries and sugar in a bowl and spoon it over biscuits
Sprinkle with remaining oats
Bake for 20 min or until cake is golden brown and center is done.
Cool for 20 minutes and serve warm
top of Dessert list
Blueberry Dumplings - Serves: 8
Ingredients:
1 tablespoon sugar, plus 1½ cups
½ cup (1 stick) butter, softened
1 quart fresh or frozen blueberries
Vanilla ice cream or fresh cream, for serving
Instructions:
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl.
Add butter in chunks, using a pastry cutter or fork.
Add milk to form dough. Set aside.
In a large saucepan, combine berries, 1½ cups sugar, and water and bring to a boil.
Drop dumplings into hot boiling berries by the tablespoonful.
Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes.
Do not remove the lid before 20 minutes has passed, and do not stir dumplings.- ie no sampling.
Serve warm with vanilla ice cream or fresh cream.
top of Dessert list
Cardamom Shortcake w/Maple Berries - Serves: 6
Ingredients:
½ cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1¾ cups plus 3 tablespoons heavy cream
2 pounds strawberries, hulled and quartered
Instructions:
Preheat the oven to 375° F.
cakes:
Put the flour, ½ cup of sugar, baking powder, cardamom, and salt in a mixing bowl.
Add 1 ¾ cups of the heavy cream and mix until a dough forms.
Put the dough onto a floured surface and pat into a disk 12" in diameter.
Cut into 6 wedges and place on a baking sheet.
Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2
tablespoons of sugar.
Place pan onto top half of oven and bake for 25 minutes, until golden and firm to the touch.
Remove from the oven and let cool.
Filling:
While baking cakes, Macerate berries and maple syrup in a bowl until ready to assemble.
Assembly
Slice each shortcake in half and place the bottom halves on a platter.
Top with the shortcake tops and garnish with whipped cream.
top of Dessert list
Eclair Cake - Serves: 20-24
Ingredients:
1 1 pound box graham crackers
2 3 1/4-ounce boxes instant French vanilla pudding
1 (8-ounch) container frozen whipped topping, thawed
1 1/2 cups confectioners' sugar
3 tablespoons butter, softened
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract
Instructions:
Cake:
Butter the bottom of a 13 by 9 by 2-inch pan.
Line the whole with graham crackers.
In electric mixer bowl, mix pudding with milk; beat at medium speed for 2 minutes.
Fold in whipped topping.
Pour half the pudding mixture over graham crackers.
Place another layer of whole graham crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Frosting:
Blend sugar and cocoa.
Add butter and milk, mixing well.
Add corn syrup and vanilla.
Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
top of Dessert list
Mushroom Weekend Meals
Apple Streusel Kuchen
Ingredients:
250 grams (~ 2¼ sticks) Salted Butter
500 grams (~ 2 cups) Flour
2 teaspoons Baking Powder
750 grams (~ 1½ lbs) sliced apples (or other fruit)
Powder Sugar and nutmeg for dusting (optional)
Instructions:
Cream butter well. Add sugar, egg and vanilla and cream till light and fluffy
Mix flour, baking powder and salt; add it bit by bit to butter mixture and until dough is crumbly
If needed, add up to ¼ cup more flour to make the dough crumbly
Press ½ of the dough firmly into the bottom of a greased 9" x 12" baking pan
Add Layer of apples, then crumble remaining dough on top loosely
Bake 375° F for about 40-50 min or until golden brown and apples are tender
Remove from oven and optionally sprinkle with powdered sugar and freshly grated nutmeg
top of Mushroom Weekend list
Brown Sugar Baked French Toast
Ingredients:
2 tablespoons maple syrup
1 loaf French baguette, cut into ¾" slices
Instructions: - Active time 15 minutes, Total time 1 hour
Step 1:
Melt brown sugar, butter and maple syrup in a medium skillet over medium-low heat
Variation: omit maple syrup, melt brown sugar and butter
Pour mixture into 13" X 9" baking dish
variation: add 1½ cups of chopped apples on top of the brown sugar/butter mixture
.
Arrange bread slices over mixture in baking dish
In a large bowl, whisk together eggs, milk and vanilla
Pour egg mixture over bread, pressing bread down to absorb egg
Cover and refrigerate over night
Step 2:
Preheat oven to 350° F
Uncover dish and bake for 30 minutes or until a knife inserted in the middle comes out clean
top of Mushroom Weekend list
French Provencal Cobbler
Ingredients:
2-3 tablespoons Dried culinary ?provence? lavender buds
2-3 tablespoons quick cooking tapioca
4 cups blueberries rinsed
4 cups raspberries, rinsed
3 tablespoons Lemon juice
½ cup butter cut into ½" chunks
Instructions:
In a blender mix lavender and tapioca until finely ground. Pour into a large bowl
Stir in ¾ cup sugar and cinnamon
Add blueberries, raspberries and lemon juice. Mix gently
Pour into a shallow 2½ - 3 qt. baking dish and put aside
Combine flour, butter and remaining sugar. Rub or whirl until coarse crumbs form
Stir in almonds and squeeze handfuls of mixture together
Crumble into about ½" chunks over fruit mixture
Set dish on a foil-lined baking pan
Bake at 350°F for 60-70 minutes (Juices are bubbling in center and the streusel is browned)
Cool on a rack at least 45 minutes. Serve warm or cool
top of Mushroom Weekend list
Mulled Cranberry Punch
Ingredients:
1 cup fresh or frozen cranberries
1 bottle (48 oz) cranberry juice
1 bottle (48 oz) apple juice
1 bottle (48 oz) Cranberry/raspberry juice
1 teaspoons almond extract
¾ cup orange flavor liqueur or fresh squeezed Orange Juice
Instructions:
Simmer but do not boil for 20 minutes
(optional) for thicker consistency, simmer for a minimum of 1 hour.
top of Mushroom Weekend list
Tartlets
Ingredients:
1 cup Mayo (Best Foods only)
1 Can of Pillsbury Grand Flakey Biscuits
Instructions:
Press thin layers of biscuits into sprayed mini muffin pans
Mix remaining ingredients together and fill muffin pans.
Bake at 350°F for 8-10 minutes
top of Mushroom Weekend list
